<?xml version="1.0" encoding="utf-8"?>
<posthistory>
  <row Id="1" PostHistoryTypeId="2" PostId="1" RevisionGUID="e0907328-a66c-46b4-9bc5-f0328530c848" CreationDate="2010-07-09T19:07:45.460" UserId="16" Text="My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?" />
  <row Id="2" PostHistoryTypeId="1" PostId="1" RevisionGUID="e0907328-a66c-46b4-9bc5-f0328530c848" CreationDate="2010-07-09T19:07:45.460" UserId="16" Text="Chewy chocolate chips cookies" />
  <row Id="3" PostHistoryTypeId="3" PostId="1" RevisionGUID="e0907328-a66c-46b4-9bc5-f0328530c848" CreationDate="2010-07-09T19:07:45.460" UserId="16" Text="&lt;cookies&gt;&lt;baking&gt;&lt;chocolate-chips-cookies&gt;" />
  <row Id="4" PostHistoryTypeId="2" PostId="2" RevisionGUID="e30417ea-f6f8-4c19-939c-34c8867b9111" CreationDate="2010-07-09T19:08:34.570" UserId="17" Text="I've heard of people cooking bacon in an oven by laying the strips out on a cookie sheet. When using this method, how long should I cook the bacon for, and at what temperature?" />
  <row Id="5" PostHistoryTypeId="1" PostId="2" RevisionGUID="e30417ea-f6f8-4c19-939c-34c8867b9111" CreationDate="2010-07-09T19:08:34.570" UserId="17" Text="How should I cook bacon in an oven?" />
  <row Id="6" PostHistoryTypeId="3" PostId="2" RevisionGUID="e30417ea-f6f8-4c19-939c-34c8867b9111" CreationDate="2010-07-09T19:08:34.570" UserId="17" Text="&lt;bacon&gt;" />
  <row Id="7" PostHistoryTypeId="2" PostId="3" RevisionGUID="0a5a1a62-2134-46b1-8a4d-acfc4aa548a5" CreationDate="2010-07-09T19:08:47.673" UserId="14" Text="I always use brown extra large eggs, but I can't honestly say why I do this other than habit at this point.  Is there any distinct advantage or disadvantage is flavor, shelf life, etc?" />
  <row Id="8" PostHistoryTypeId="1" PostId="3" RevisionGUID="0a5a1a62-2134-46b1-8a4d-acfc4aa548a5" CreationDate="2010-07-09T19:08:47.673" UserId="14" Text="what is the difference between white and brown eggs?" />
  <row Id="9" PostHistoryTypeId="3" PostId="3" RevisionGUID="0a5a1a62-2134-46b1-8a4d-acfc4aa548a5" CreationDate="2010-07-09T19:08:47.673" UserId="14" Text="&lt;eggs&gt;&lt;ingredients&gt;" />
  <row Id="10" PostHistoryTypeId="2" PostId="4" RevisionGUID="789e4268-23bb-431f-aecd-6de4df6228c2" CreationDate="2010-07-09T19:09:20.653" UserId="24" Text="And can I use one in place of the other in certain recipes?" />
  <row Id="11" PostHistoryTypeId="1" PostId="4" RevisionGUID="789e4268-23bb-431f-aecd-6de4df6228c2" CreationDate="2010-07-09T19:09:20.653" UserId="24" Text="What is the difference between baking soda and baking powder?" />
  <row Id="12" PostHistoryTypeId="3" PostId="4" RevisionGUID="789e4268-23bb-431f-aecd-6de4df6228c2" CreationDate="2010-07-09T19:09:20.653" UserId="24" Text="&lt;substitutions&gt;" />
  <row Id="13" PostHistoryTypeId="2" PostId="5" RevisionGUID="fc52d204-9ca5-42d8-bdcb-f1af9ce081ec" CreationDate="2010-07-09T19:09:59.187" UserId="21" Text="It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results." />
  <row Id="14" PostHistoryTypeId="1" PostId="5" RevisionGUID="fc52d204-9ca5-42d8-bdcb-f1af9ce081ec" CreationDate="2010-07-09T19:09:59.187" UserId="21" Text="In a tomato sauce recipe, how can I cut the acidity?" />
  <row Id="15" PostHistoryTypeId="3" PostId="5" RevisionGUID="fc52d204-9ca5-42d8-bdcb-f1af9ce081ec" CreationDate="2010-07-09T19:09:59.187" UserId="21" Text="&lt;sauce&gt;" />
  <row Id="16" PostHistoryTypeId="2" PostId="6" RevisionGUID="cef3aad4-a783-4303-8519-98d4f4096703" CreationDate="2010-07-09T19:10:15.223" UserId="27" Text="I don't have any parsley. Is there something else I can use instead of parsley?" />
  <row Id="17" PostHistoryTypeId="1" PostId="6" RevisionGUID="cef3aad4-a783-4303-8519-98d4f4096703" CreationDate="2010-07-09T19:10:15.223" UserId="27" Text="Parsley substitute" />
  <row Id="18" PostHistoryTypeId="3" PostId="6" RevisionGUID="cef3aad4-a783-4303-8519-98d4f4096703" CreationDate="2010-07-09T19:10:15.223" UserId="27" Text="&lt;substitutions&gt;&lt;herbs&gt;" />
  <row Id="22" PostHistoryTypeId="6" PostId="2" RevisionGUID="912a44d3-6c5e-4551-9ea7-687745846c3d" CreationDate="2010-07-09T19:10:21.463" UserId="16" Comment="edited tags" Text="&lt;bacon&gt;&lt;oven&gt;" />
  <row Id="26" PostHistoryTypeId="2" PostId="9" RevisionGUID="93ebfc75-644c-4023-a22e-c0bca52d3fc7" CreationDate="2010-07-09T19:10:53.503" UserId="18" Text="I'd like to know when to take my steaks off the grill and please everybody." />
  <row Id="27" PostHistoryTypeId="1" PostId="9" RevisionGUID="93ebfc75-644c-4023-a22e-c0bca52d3fc7" CreationDate="2010-07-09T19:10:53.503" UserId="18" Text="What is the internal temperature a steak should be cooked to for Rare/Medium Rare/Medium/Well?" />
  <row Id="28" PostHistoryTypeId="3" PostId="9" RevisionGUID="93ebfc75-644c-4023-a22e-c0bca52d3fc7" CreationDate="2010-07-09T19:10:53.503" UserId="18" Text="&lt;beef&gt;&lt;food-safety&gt;" />
  <row Id="32" PostHistoryTypeId="2" PostId="11" RevisionGUID="aa631699-3f24-4f1f-8314-1657b62d0137" CreationDate="2010-07-09T19:12:05.017" UserId="29" Text="What's the best method to poach an egg without it turning into an eggy soupy mess?" />
  <row Id="33" PostHistoryTypeId="1" PostId="11" RevisionGUID="aa631699-3f24-4f1f-8314-1657b62d0137" CreationDate="2010-07-09T19:12:05.017" UserId="29" Text="How should I poach an egg?" />
  <row Id="34" PostHistoryTypeId="3" PostId="11" RevisionGUID="aa631699-3f24-4f1f-8314-1657b62d0137" CreationDate="2010-07-09T19:12:05.017" UserId="29" Text="&lt;eggs&gt;&lt;basics&gt;&lt;technique&gt;" />
  <row Id="35" PostHistoryTypeId="2" PostId="12" RevisionGUID="80b121bb-78f7-4061-a8a6-d676b47d8ac2" CreationDate="2010-07-09T19:12:12.223" UserId="26" Text="My ice cream doesn't feel creamy enough.  I got the recipe from Good Eats, and I can't tell if it's just the recipe or maybe that I'm just not getting my &quot;batter&quot; cold enough before I try to make it (I let it chill overnight in the refrigerator, but it doesn't always come out of the machine looking like &quot;soft serve&quot; as he said on the show - it's usually a little thinner).&#xD;&#xA;&#xD;&#xA;Recipe: http://www.foodnetwork.com/recipes/alton-brown/serious-vanilla-ice-cream-recipe/index.html&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="36" PostHistoryTypeId="1" PostId="12" RevisionGUID="80b121bb-78f7-4061-a8a6-d676b47d8ac2" CreationDate="2010-07-09T19:12:12.223" UserId="26" Text="How can I make my Ice Cream &quot;creamier&quot;" />
  <row Id="37" PostHistoryTypeId="3" PostId="12" RevisionGUID="80b121bb-78f7-4061-a8a6-d676b47d8ac2" CreationDate="2010-07-09T19:12:12.223" UserId="26" Text="&lt;please-remove-this-tag&gt;&lt;ice-cream&gt;&lt;recipe&gt;" />
  <row Id="38" PostHistoryTypeId="2" PostId="13" RevisionGUID="8d309a51-be0c-4011-83cf-fafaea7fb792" CreationDate="2010-07-09T19:12:25.373" UserId="31" Text="Normal double-acting baking powder makes CO2 (thus giving a rising effect) in two ways: when it gets wet, and when it is heated.&#xD;&#xA;&#xD;&#xA;Baking soda only makes CO2 when it gets wet.&#xD;&#xA;&#xD;&#xA;From Wikipedia:&#xD;&#xA;&gt; The acid in a baking powder can be&#xD;&#xA;&gt; either fast-acting or slow-acting.[6]&#xD;&#xA;&gt; A fast-acting acid reacts in a wet&#xD;&#xA;&gt; mixture with baking soda at room&#xD;&#xA;&gt; temperature, and a slow-acting acid&#xD;&#xA;&gt; will not react until heated in an&#xD;&#xA;&gt; oven. Baking powders that contain both&#xD;&#xA;&gt; fast- and slow-acting acids are double&#xD;&#xA;&gt; acting; those that contain only one&#xD;&#xA;&gt; acid are single acting. By providing a&#xD;&#xA;&gt; second rise in the oven, double-acting&#xD;&#xA;&gt; baking powders increase the&#xD;&#xA;&gt; reliability of baked goods by&#xD;&#xA;&gt; rendering the time elapsed between&#xD;&#xA;&gt; mixing and baking less critical, and&#xD;&#xA;&gt; this is the type most widely available&#xD;&#xA;&gt; to consumers today.to consumers today. &#xD;&#xA;&#xD;&#xA;See: http://en.wikipedia.org/wiki/Baking_powder " />
  <row Id="41" PostHistoryTypeId="2" PostId="16" RevisionGUID="ab47a484-fe96-4050-94a9-1c3889d6066c" CreationDate="2010-07-09T19:13:37.540" UserId="34" Text="I place the bacon in a cold oven and then turn the oven on to 400F.  It takes about 15-20 minutes to get slightly crisp bacon.  " />
  <row Id="42" PostHistoryTypeId="2" PostId="17" RevisionGUID="26721500-a4d5-461e-b3d0-da0fb752b72e" CreationDate="2010-07-09T19:14:01.003" UserId="38" Text="I'm interested in baking thighs, legs, breasts and wings.  How long do each of these items need to bake and at what temperature?" />
  <row Id="43" PostHistoryTypeId="1" PostId="17" RevisionGUID="26721500-a4d5-461e-b3d0-da0fb752b72e" CreationDate="2010-07-09T19:14:01.003" UserId="38" Text="How long and at what temperature do the various parts of a chicken need to be cooked?" />
  <row Id="44" PostHistoryTypeId="3" PostId="17" RevisionGUID="26721500-a4d5-461e-b3d0-da0fb752b72e" CreationDate="2010-07-09T19:14:01.003" UserId="38" Text="&lt;baking&gt;&lt;chicken&gt;" />
  <row Id="45" PostHistoryTypeId="2" PostId="18" RevisionGUID="2e684175-a986-40f7-8d63-675d0ce05cfd" CreationDate="2010-07-09T19:14:11.423" UserId="25" Text="Baking soda is pure sodium bicarbonate, while baking powder includes an acidifying agent (cream of tartar) and a drying agent (starch).&#xD;&#xA;&#xD;&#xA;You can substitute baking soda for baking powder if you already have an acidifying agent in a recipe (like buttermilk).&#xD;&#xA;&#xD;&#xA;http://chemistry.about.com/cs/foodchemistry/f/blbaking.htm" />
  <row Id="50" PostHistoryTypeId="2" PostId="20" RevisionGUID="f4cdf4f9-ec43-42ab-8635-39b7afd1d661" CreationDate="2010-07-09T19:14:23.857" UserId="40" Text="In addition to forefinger's answer, I also believe baking powder has cream of tartar in it, making it more pH neutral." />
  <row Id="51" PostHistoryTypeId="2" PostId="21" RevisionGUID="99634f8e-4670-42f8-9469-26d66eb56846" CreationDate="2010-07-09T19:14:29.300" UserId="26" Text="Extra-Rare: 125F (52C)&#xD;&#xA;&#xD;&#xA;Rare: 135F (57C)&#xD;&#xA;&#xD;&#xA;Medium-Rare: 145F (63C)&#xD;&#xA;&#xD;&#xA;Medium: 160F (71C)&#xD;&#xA;&#xD;&#xA;Well-Done: 170F (77C)&#xD;&#xA;	&#xD;&#xA;*Extra-Rare and Rare are not recommended by USDA&#xD;&#xA;&#xD;&#xA;" />
  <row Id="53" PostHistoryTypeId="2" PostId="23" RevisionGUID="5374e440-c3cd-4db8-b534-30ea8fb62fd2" CreationDate="2010-07-09T19:14:59.597" UserId="3" Text="I've fallen in love with this wonderful [Cedar Planked Salmon recipe][1] - the two times I've made it have turned out excellently!&#xD;&#xA;&#xD;&#xA;What other meats (or meat substitutes) can be grilled on cedar and not take on too much of the distinctive wood flavor?&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/cedar-planked-salmon-2/Detail.aspx" />
  <row Id="54" PostHistoryTypeId="1" PostId="23" RevisionGUID="5374e440-c3cd-4db8-b534-30ea8fb62fd2" CreationDate="2010-07-09T19:14:59.597" UserId="3" Text="Besides salmon, what other meats can be grilled on a cedar plank?" />
  <row Id="55" PostHistoryTypeId="3" PostId="23" RevisionGUID="5374e440-c3cd-4db8-b534-30ea8fb62fd2" CreationDate="2010-07-09T19:14:59.597" UserId="3" Text="&lt;grilling&gt;&lt;cedar&gt;&lt;wood&gt;&lt;salmon&gt;" />
  <row Id="56" PostHistoryTypeId="2" PostId="24" RevisionGUID="82b83773-3302-4bd0-ad4d-d510186b6e18" CreationDate="2010-07-09T19:15:10.720" UserId="27" Text=" 1. I fill a tall frying pan (or pot) with water. &#xD;&#xA; 2. Add some white vinegar. &#xD;&#xA; 3. Let it come to a boil&#xD;&#xA; 4. Add the eggs. Don't make it too overcrowded&#xD;&#xA; 5. Take it out with a flipper or a spoon with holes when they look done." />
  <row Id="57" PostHistoryTypeId="2" PostId="25" RevisionGUID="bb1ed9b1-245e-4571-922c-afb7f2d9a03b" CreationDate="2010-07-09T19:15:34.383" UserId="17" Text="The [Egg Nutrition Center's FAQ][1] page has an entry on this very topic. Basically, the color of the egg does not affect the egg's flavor, nutritional value, etc. It simply depends on the particular breed of chicken that lays the egg -- white eggs from white hens, brown eggs from brown hens.&#xD;&#xA;&#xD;&#xA;It's also worth noting, as the ENC points out: &#xD;&#xA;&#xD;&#xA;&gt; Generally, brown hens are larger and&#xD;&#xA;&gt; require more feed and therefore their&#xD;&#xA;&gt; eggs may be slightly higher priced.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.enc-online.org/QuestionsandAnswers.htm" />
  <row Id="58" PostHistoryTypeId="2" PostId="26" RevisionGUID="4b24c503-a870-4d6e-bc66-eed7e832e765" CreationDate="2010-07-09T19:16:13.447" UserId="12" Text="I've always cooked it on top of aluminum foil, at 350F for 20 minutes. Flipping it once at about the half way point. If you prefer crispier, go for 25 minutes." />
  <row Id="59" PostHistoryTypeId="2" PostId="27" RevisionGUID="c2a457ac-7ba9-4a4e-a0f3-4d98393535a2" CreationDate="2010-07-09T19:17:00.293" UserId="36" Text="Is there really an advantage to sifting flour that I bought that was labeled 'sifted'?" />
  <row Id="60" PostHistoryTypeId="1" PostId="27" RevisionGUID="c2a457ac-7ba9-4a4e-a0f3-4d98393535a2" CreationDate="2010-07-09T19:17:00.293" UserId="36" Text="Do I need to sift flour that is labeled sifted?" />
  <row Id="61" PostHistoryTypeId="3" PostId="27" RevisionGUID="c2a457ac-7ba9-4a4e-a0f3-4d98393535a2" CreationDate="2010-07-09T19:17:00.293" UserId="36" Text="&lt;sifting&gt;&lt;flour&gt;" />
  <row Id="62" PostHistoryTypeId="2" PostId="28" RevisionGUID="2bf0108c-985a-4b68-8429-6194c1a29a2b" CreationDate="2010-07-09T19:17:02.947" UserId="22" Text="When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?" />
  <row Id="63" PostHistoryTypeId="1" PostId="28" RevisionGUID="2bf0108c-985a-4b68-8429-6194c1a29a2b" CreationDate="2010-07-09T19:17:02.947" UserId="22" Text="Storage life for goose fat" />
  <row Id="64" PostHistoryTypeId="3" PostId="28" RevisionGUID="2bf0108c-985a-4b68-8429-6194c1a29a2b" CreationDate="2010-07-09T19:17:02.947" UserId="22" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;goosefat&gt;" />
  <row Id="65" PostHistoryTypeId="2" PostId="29" RevisionGUID="13c5c230-5052-4589-b176-0787fa96a87d" CreationDate="2010-07-09T19:17:30.200" UserId="40" Text="You can do a number of things like using brown sugar instead of white, use more leavening, and use oil or margarine instead of butter." />
  <row Id="66" PostHistoryTypeId="2" PostId="30" RevisionGUID="ae7e38a1-3ee1-40a8-978c-09ec71ea0792" CreationDate="2010-07-09T19:17:31.820" UserId="43" Text="Where can safe and reliable instructions be found for canning? Including high and low altitude canning." />
  <row Id="67" PostHistoryTypeId="1" PostId="30" RevisionGUID="ae7e38a1-3ee1-40a8-978c-09ec71ea0792" CreationDate="2010-07-09T19:17:31.820" UserId="43" Text="Canning instructions" />
  <row Id="68" PostHistoryTypeId="3" PostId="30" RevisionGUID="ae7e38a1-3ee1-40a8-978c-09ec71ea0792" CreationDate="2010-07-09T19:17:31.820" UserId="43" Text="&lt;canning&gt;" />
  <row Id="69" PostHistoryTypeId="2" PostId="31" RevisionGUID="78a03dc4-1f4e-4bf2-b555-b03ed475a0c5" CreationDate="2010-07-09T19:18:04.050" UserId="39" Text="Try bacon! It smells wonderful cooked on a plank." />
  <row Id="70" PostHistoryTypeId="5" PostId="6" RevisionGUID="bea9250c-e53c-40ff-bffb-4d23db7497a0" CreationDate="2010-07-09T19:18:12.193" UserId="27" Comment="enhanced question" Text="I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalent but I don't have fresh or dried parsley. Is there something else (ex another dried herb) I can use instead of parsley?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="71" PostHistoryTypeId="2" PostId="32" RevisionGUID="694e7e79-d602-42fb-9b72-8fed684e54c1" CreationDate="2010-07-09T19:18:50.493" UserId="39" Text="I know what spices like garlic and black pepper are, and what foods you typically put them on. But spices like cardamom, rosemary, thyme, paprika, whatever, completely elude me. I haven't found a good resource yet that explains all of them. Is there some kind of &quot;spice cheat sheet&quot; out there that I can tape to my kitchen cabinet?" />
  <row Id="72" PostHistoryTypeId="1" PostId="32" RevisionGUID="694e7e79-d602-42fb-9b72-8fed684e54c1" CreationDate="2010-07-09T19:18:50.493" UserId="39" Text="What's a good resource for knowing what spices are, and what to use them on?" />
  <row Id="73" PostHistoryTypeId="3" PostId="32" RevisionGUID="694e7e79-d602-42fb-9b72-8fed684e54c1" CreationDate="2010-07-09T19:18:50.493" UserId="39" Text="&lt;basics&gt;" />
  <row Id="75" PostHistoryTypeId="2" PostId="33" RevisionGUID="c2c8cd86-9be0-4770-8bc8-53972ebb5b5e" CreationDate="2010-07-09T19:19:55.747" UserId="19" Text="More fat!&#xD;&#xA;&#xD;&#xA;Your recipe has two dairy components (half and half and whipping cream). The half and half is half cream, half milk. To increase the fat, experiment with using more cream and less half and half." />
  <row Id="76" PostHistoryTypeId="2" PostId="34" RevisionGUID="d09cee50-00d0-437a-9031-56440400f608" CreationDate="2010-07-09T19:20:03.033" UserId="51" Text="My pressure cooker came with detailed instructions for canning." />
  <row Id="78" PostHistoryTypeId="2" PostId="36" RevisionGUID="a018c5b0-5e8f-4b50-a154-de2e300b393e" CreationDate="2010-07-09T19:20:18.570" UserId="50" Text="Is it safe to leave butter at room temperature?  If so, how long is it safe to keep it out? " />
  <row Id="79" PostHistoryTypeId="1" PostId="36" RevisionGUID="a018c5b0-5e8f-4b50-a154-de2e300b393e" CreationDate="2010-07-09T19:20:18.570" UserId="50" Text="Is it safe to leave butter at room temperature?" />
  <row Id="80" PostHistoryTypeId="3" PostId="36" RevisionGUID="a018c5b0-5e8f-4b50-a154-de2e300b393e" CreationDate="2010-07-09T19:20:18.570" UserId="50" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;butter&gt;" />
  <row Id="82" PostHistoryTypeId="2" PostId="37" RevisionGUID="a2bc888b-ef86-4c1b-a084-1922cde96bac" CreationDate="2010-07-09T19:21:04.573" UserId="31" Text="Maybe! &#xD;&#xA;&#xD;&#xA;Flour is unusually variable in how densely it will settle, so this can make a big difference for some recipes. The purpose of sifting is to make the amount of flour in a given volume reliable. (If you are measuring by weight, you don't need to sift.)&#xD;&#xA;&#xD;&#xA;By moving around the sifted flour, or pouring it from one container into another, you are changing the way it is packed. Therefore, you can easily &quot;unsift&quot; it in the course of normal handling. Proper sifting is done straight into the measuring device." />
  <row Id="83" PostHistoryTypeId="2" PostId="38" RevisionGUID="90fe22bf-aa5f-457b-96f9-5b2f66220aab" CreationDate="2010-07-09T19:21:06.197" UserId="21" Text="In this [article][1] by Chef Michael Smith, he mentions a recipe where leaving the dough to rest for 18 hours removes the need to knead the bread. Is this a viable substitute? I've tried the recipe and found that the bread was more dense then a properly kneaded dough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefmichaelsmith.ca/en/home/MichaelsJournal/realbreadstory.aspx" />
  <row Id="84" PostHistoryTypeId="1" PostId="38" RevisionGUID="90fe22bf-aa5f-457b-96f9-5b2f66220aab" CreationDate="2010-07-09T19:21:06.197" UserId="21" Text="Does resting the dough for a long time reduce the need to knead the bread?" />
  <row Id="85" PostHistoryTypeId="3" PostId="38" RevisionGUID="90fe22bf-aa5f-457b-96f9-5b2f66220aab" CreationDate="2010-07-09T19:21:06.197" UserId="21" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;" />
  <row Id="86" PostHistoryTypeId="5" PostId="21" RevisionGUID="d81f0cd5-196c-425d-82a9-c407f142fcba" CreationDate="2010-07-09T19:21:28.410" UserId="26" Comment="formatting" Text="&gt; Extra-Rare: 125F (52C)&#xD;&#xA;&gt;&#xD;&#xA;&gt; Rare: 135F (57C)&#xD;&#xA;&gt; &#xD;&#xA;&gt; Medium-Rare: 145F (63C)&#xD;&#xA;&gt; &#xD;&#xA;&gt; Medium: 160F (71C)&#xD;&#xA;&gt; &#xD;&#xA;&gt; Well-Done: 170F (77C)&#xD;&#xA;&#xD;&#xA;	&#xD;&#xA;Note: Extra-Rare and Rare are not recommended by USDA&#xD;&#xA;&#xD;&#xA;" />
  <row Id="88" PostHistoryTypeId="2" PostId="40" RevisionGUID="7d341957-b3b2-4065-a035-8cb9c04fdc9b" CreationDate="2010-07-09T19:21:49.690" UserId="32" Text="You can make your own baking powder using baking soda, cornstarch, and cream of tartar.&#xD;&#xA;&#xD;&#xA;1/4 tsp baking soda&#xD;&#xA;1/2 tsp cream of tartar&#xD;&#xA;1/4 tsp cornstarch&#xD;&#xA;&#xD;&#xA;That will give you one tsp baking powder. Increase as necessary.&#xD;&#xA;&#xD;&#xA;Also, if you don't have all those ingredients, you can use 3 measures of baking powder for every measure of baking soda, although you won't get the same flavor profile with the reduction of acidity from baking soda." />
  <row Id="89" PostHistoryTypeId="2" PostId="41" RevisionGUID="b0041eed-8db3-4a90-8ded-3e43bd5c56f9" CreationDate="2010-07-09T19:22:24.010" UserId="39" Text="Have you tried cream? It really seems to soften up a tomato sauce, as long as you don't mind the lighter change in color." />
  <row Id="90" PostHistoryTypeId="2" PostId="42" RevisionGUID="fe7ca08a-1a1a-406d-b787-546e56de1a71" CreationDate="2010-07-09T19:22:29.640" UserId="43" Text="Put on a cookie sheet. Use a high temp (375F+) for 10-20 minutes depending on desired crispness.&#xD;&#xA;&#xD;&#xA;For easier cleaning of the cookie sheet, line it with aluminum foil.&#xD;&#xA;&#xD;&#xA;To let the grease drain, corrugate the foil. (This is by far what I prefer.) If you do this, remember before you tear off your sheet from the roll, you'll need ~2x as much foil for the same area." />
  <row Id="91" PostHistoryTypeId="2" PostId="43" RevisionGUID="67685799-5f80-443b-a106-643c3098cd28" CreationDate="2010-07-09T19:23:03.307" UserId="51" Text="The only difference you might notice would be if you free range eggs instead of factory farm eggs.  There is a slight yolk color difference and I think a slightly better flavor.  Mine come in a range of colors including green, brown, and white." />
  <row Id="92" PostHistoryTypeId="6" PostId="4" RevisionGUID="82cc9d56-dde3-430d-985d-ec67b0994553" CreationDate="2010-07-09T19:23:10.577" UserId="57" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking-soda&gt;&lt;baking-powder&gt;" />
  <row Id="94" PostHistoryTypeId="2" PostId="45" RevisionGUID="419ba198-753e-4fda-ab55-e98901cb7050" CreationDate="2010-07-09T19:23:53.677" UserId="46" Text="More fat generally makes softer cookies. For a great desciption of how the fat / sugar / flour ratio affects the texture of cookies etc. check out Michael Ruhlman's &quot;Ratio&quot; cookbook." />
  <row Id="95" PostHistoryTypeId="2" PostId="46" RevisionGUID="1f3aa00d-6ff0-4a58-8357-e628ec70f8ad" CreationDate="2010-07-09T19:24:47.840" UserId="43" Text="I have one of the Betty Crocker books which dedicates several pages in the back to exactly this. I highly recommend getting something like this. Here are a few good ones online also:&#xD;&#xA;&#xD;&#xA;&lt;http://www.ag.ndsu.edu/pubs/yf/foods/he198w.htm&gt;&#xD;&#xA;&#xD;&#xA;&lt;http://www.joyofbaking.com/IngredientSubstitution.html&gt;&#xD;&#xA;&#xD;&#xA;&lt;http://lancaster.unl.edu/food/ciqsubs.shtml&gt;" />
  <row Id="97" PostHistoryTypeId="2" PostId="48" RevisionGUID="44048e28-e90e-413f-b3ce-1bbd9b3eba2d" CreationDate="2010-07-09T19:25:21.863" UserId="45" Text="It's not a &quot;cheat sheet&quot;, and is rather too big to stick to your fridge, but I *highly* recommend the book [The Flavor Bible][1], which is an encyclopedia of exactly these associations. What ingredients does any particular ingredient go with? How do you cook it? Absolutely terrific book!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ecookbooks.com/p-21858-the-flavor-bible.aspx" />
  <row Id="100" PostHistoryTypeId="2" PostId="50" RevisionGUID="ee30bc98-e1ed-4275-a731-565f027339e6" CreationDate="2010-07-09T19:26:34.950" UserId="35" Text="Sometimes I add an chopped apple to the sauce. The sauce becomes soften and the apple tastes good. " />
  <row Id="101" PostHistoryTypeId="4" PostId="30" RevisionGUID="e0a076ac-c235-46c0-b992-848bf3e6f546" CreationDate="2010-07-09T19:26:45.857" UserId="43" Comment="edited tags; edited title" Text="Pressure canning instructions" />
  <row Id="102" PostHistoryTypeId="6" PostId="30" RevisionGUID="e0a076ac-c235-46c0-b992-848bf3e6f546" CreationDate="2010-07-09T19:26:45.857" UserId="43" Comment="edited tags; edited title" Text="&lt;canning&gt;&lt;pressure-canner&gt;" />
  <row Id="103" PostHistoryTypeId="2" PostId="51" RevisionGUID="eed4dcfb-5691-4927-aa09-86758d240024" CreationDate="2010-07-09T19:27:32.920" UserId="46" Text="I use tinfoil (non-stick kind works well) on any old baking sheet and for an added boost sprinkle dark brown sugar and coursely ground pepper on top side first. Cook at 350-400 for 10 min - no need to flip - watch at end it doesn't burn. My family / guests can't get enough of this candied bacon." />
  <row Id="104" PostHistoryTypeId="2" PostId="52" RevisionGUID="954f0f25-7780-42f4-815b-148e1f8665d7" CreationDate="2010-07-09T19:27:35.743" UserId="50" Text="I set the oven to 400F, line a [half sheet pan][1] with aluminum foil, place a [cooling rack][2] inside the pan, and then put the bacon on top of the cooling rack.  It takes between 20 and 30 minutes to reach the point that I like it, but you may want to stop it earlier.&#xD;&#xA;&#xD;&#xA;Also good, blend some brown sugar and pecans until the pecans are well mixed with the sugar and then sprinkle the mixture on top of the bacon half way through cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Sheet-Pan-Half-Size-Heavy/dp/B0001MS3P6&#xD;&#xA;  [2]: http://www.amazon.com/Bakers-Secret-16-Inch-Nonstick-Cooling/dp/B00091PNTI/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1278703512&amp;sr=1-1" />
  <row Id="105" PostHistoryTypeId="2" PostId="53" RevisionGUID="c99895a1-0b1d-47aa-b67d-022591d85304" CreationDate="2010-07-09T19:27:35.930" UserId="51" Text="I bake mine on a cooling rack (to drain excess fat) on a cookie sheet that has been lined with foil for easy clean up.  I start in a cool oven, 400 degrees for about 20 minutes for crisp turkey bacon." />
  <row Id="106" PostHistoryTypeId="2" PostId="54" RevisionGUID="c8aed4d7-6155-4428-b0c9-daa024b26f3e" CreationDate="2010-07-09T19:28:08.583" UserId="2" Text="I've been watching a lot of Hells Kitchen and one of the signature dishes that Chef Ramsay has the chefs prepare is Rizzoto.  This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong.  I'd like to try making this dish at home so what is the technique I should use to ensure a tasty final result?" />
  <row Id="107" PostHistoryTypeId="1" PostId="54" RevisionGUID="c8aed4d7-6155-4428-b0c9-daa024b26f3e" CreationDate="2010-07-09T19:28:08.583" UserId="2" Text="How should I prepare Rizzoto " />
  <row Id="108" PostHistoryTypeId="3" PostId="54" RevisionGUID="c8aed4d7-6155-4428-b0c9-daa024b26f3e" CreationDate="2010-07-09T19:28:08.583" UserId="2" Text="&lt;technique&gt;&lt;rizzoto&gt;" />
  <row Id="111" PostHistoryTypeId="2" PostId="57" RevisionGUID="51784a1a-fe91-4a30-b32f-de9a6ad1e6fc" CreationDate="2010-07-09T19:28:55.553" UserId="57" Text="What does splashing in a shot of white vinegar to the simmering water do when [poaching an egg][1]?&#xD;&#xA;&#xD;&#xA;Is it for taste or is it supposed to react in some way with the albumen?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11/how-should-i-poach-an-egg &quot;back to the hen rack&quot;" />
  <row Id="112" PostHistoryTypeId="1" PostId="57" RevisionGUID="51784a1a-fe91-4a30-b32f-de9a6ad1e6fc" CreationDate="2010-07-09T19:28:55.553" UserId="57" Text="Poaching eggs with a splash of vinegar" />
  <row Id="113" PostHistoryTypeId="3" PostId="57" RevisionGUID="51784a1a-fe91-4a30-b32f-de9a6ad1e6fc" CreationDate="2010-07-09T19:28:55.553" UserId="57" Text="&lt;eggs&gt;&lt;vinegar&gt;&lt;poaching&gt;" />
  <row Id="115" PostHistoryTypeId="2" PostId="58" RevisionGUID="5b949490-90a3-45c6-90e5-05dff11d7933" CreationDate="2010-07-09T19:29:27.707" UserId="16" Text="Just add a teaspoon (or even less) of white sugar. Typical Italian tomato-sauce always requires a bit of sugar to cut acidity." />
  <row Id="116" PostHistoryTypeId="2" PostId="59" RevisionGUID="1345bdf4-2cbf-4ce9-8c53-5b4bbb513b84" CreationDate="2010-07-09T19:29:33.070" UserId="45" Text="It won't go unsafe if it's refrigerated or frozen, but it might pick up off flavors or turn rancid eventually. You can probably use it for 6 months if it's well-sealed and not exposed to air. " />
  <row Id="117" PostHistoryTypeId="2" PostId="60" RevisionGUID="9138b899-275e-43a7-92a7-1755b439a173" CreationDate="2010-07-09T19:29:36.630" UserId="60" Text="It can't hurt. I wouldn't trust flour that came pre-sifted. Anything will settle during transport.&#xD;&#xA;&#xD;&#xA;Random tip: pulse your dry ingredients in a food processor instead of sifting. " />
  <row Id="118" PostHistoryTypeId="6" PostId="32" RevisionGUID="a7e45c3b-ab3a-41db-b493-429271a1b403" CreationDate="2010-07-09T19:30:23.927" UserId="35" Comment="edited tags" Text="&lt;basics&gt;&lt;spice&gt;" />
  <row Id="119" PostHistoryTypeId="2" PostId="61" RevisionGUID="830bd1c5-42e3-483d-b769-cfb03b6fd9bb" CreationDate="2010-07-09T19:30:54.753" UserId="24" Text="Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?" />
  <row Id="120" PostHistoryTypeId="1" PostId="61" RevisionGUID="830bd1c5-42e3-483d-b769-cfb03b6fd9bb" CreationDate="2010-07-09T19:30:54.753" UserId="24" Text="What are the pros and cons of storing bread in various locations?" />
  <row Id="121" PostHistoryTypeId="3" PostId="61" RevisionGUID="830bd1c5-42e3-483d-b769-cfb03b6fd9bb" CreationDate="2010-07-09T19:30:54.753" UserId="24" Text="&lt;storage-method&gt;&lt;bread&gt;" />
  <row Id="122" PostHistoryTypeId="2" PostId="62" RevisionGUID="3fe83bad-a915-4eeb-9448-a0dc3d941306" CreationDate="2010-07-09T19:31:22.897" UserId="64" Text="What are some good resources for learning knife skills? Specifically, is there anywhere that I can see video demonstration of different slicing techniques and when those techniques are appropriate?" />
  <row Id="123" PostHistoryTypeId="1" PostId="62" RevisionGUID="3fe83bad-a915-4eeb-9448-a0dc3d941306" CreationDate="2010-07-09T19:31:22.897" UserId="64" Text="What are some good resources for learning Knife Skills?" />
  <row Id="124" PostHistoryTypeId="3" PostId="62" RevisionGUID="3fe83bad-a915-4eeb-9448-a0dc3d941306" CreationDate="2010-07-09T19:31:22.897" UserId="64" Text="&lt;knife-skills&gt;&lt;instruction&gt;&lt;cutting&gt;&lt;slicing&gt;" />
  <row Id="127" PostHistoryTypeId="2" PostId="64" RevisionGUID="c9a9983a-ba52-42a8-bd7e-72dc48c74acf" CreationDate="2010-07-09T19:31:44.877" UserId="22" Text="A little more salt, a little less tomato, a little more stock / water / non-tomato liquid, a slightly longer cooking time. If using dried herbs, switch to fresh (and increase the quantity). If you're using pureed tomato in some form, try switching to tinned; if you're already using tinned, try switching to chopped fresh; if you're using chopped fresh, switch to a sweeter variety." />
  <row Id="128" PostHistoryTypeId="2" PostId="65" RevisionGUID="f67523dd-fac0-4ff8-9ea1-7f0a075baf16" CreationDate="2010-07-09T19:31:55.233" UserId="32" Text="Find a recipe you'd like to try. &#xD;&#xA;&#xD;&#xA;The biggest issue with rissotto that I have found is that it doesn't get cooked enough and you end up with raw rice, or you end up with extremely thick rissotto. &#xD;&#xA;&#xD;&#xA;A good rule of thumb is to have your stock heated up while you start your rissotto and when you start to ladle in your stock, stir constantly until the stock has been absorbed. This will help lead to a creamy delicious cooked rissotto." />
  <row Id="129" PostHistoryTypeId="2" PostId="66" RevisionGUID="2ca72f5b-ee2a-4f59-8ffb-cae913bb4c39" CreationDate="2010-07-09T19:31:56.920" UserId="44" Text="I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up the calories of the ingredients I know it won't give an accurate result.&#xD;&#xA;&#xD;&#xA;So my questions are two-fold:&#xD;&#xA;&#xD;&#xA;How much difference is there between a raw food item and a cooked food item?&#xD;&#xA;&#xD;&#xA;Is there a method to deduce the calorie content of cooked food (given the know values of its raw form) ?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="130" PostHistoryTypeId="1" PostId="66" RevisionGUID="2ca72f5b-ee2a-4f59-8ffb-cae913bb4c39" CreationDate="2010-07-09T19:31:56.920" UserId="44" Text="How to calculate the calorie content of cooked food?" />
  <row Id="131" PostHistoryTypeId="3" PostId="66" RevisionGUID="2ca72f5b-ee2a-4f59-8ffb-cae913bb4c39" CreationDate="2010-07-09T19:31:56.920" UserId="44" Text="&lt;calories&gt;&lt;diet&gt;&lt;dieting&gt;&lt;hackers-diet&gt;" />
  <row Id="132" PostHistoryTypeId="2" PostId="67" RevisionGUID="65758cbb-7536-4c47-933a-bf66c411cde4" CreationDate="2010-07-09T19:31:58.993" UserId="52" Text="The title says it all." />
  <row Id="133" PostHistoryTypeId="1" PostId="67" RevisionGUID="65758cbb-7536-4c47-933a-bf66c411cde4" CreationDate="2010-07-09T19:31:58.993" UserId="52" Text="What are some tips on cooking with children?" />
  <row Id="134" PostHistoryTypeId="3" PostId="67" RevisionGUID="65758cbb-7536-4c47-933a-bf66c411cde4" CreationDate="2010-07-09T19:31:58.993" UserId="52" Text="&lt;technique&gt;" />
  <row Id="135" PostHistoryTypeId="2" PostId="68" RevisionGUID="6ea9d4f3-0987-4b55-9560-3430a5762a93" CreationDate="2010-07-09T19:32:43.237" UserId="66" Text="Spices have always been the hardest thing for me to keep track of in the kitchen. What's the best way to organize spices so that you can always find what you need?" />
  <row Id="136" PostHistoryTypeId="1" PostId="68" RevisionGUID="6ea9d4f3-0987-4b55-9560-3430a5762a93" CreationDate="2010-07-09T19:32:43.237" UserId="66" Text="How do you organize your spices?" />
  <row Id="137" PostHistoryTypeId="3" PostId="68" RevisionGUID="6ea9d4f3-0987-4b55-9560-3430a5762a93" CreationDate="2010-07-09T19:32:43.237" UserId="66" Text="&lt;storage-method&gt;&lt;spices&gt;&lt;organization&gt;" />
  <row Id="138" PostHistoryTypeId="2" PostId="69" RevisionGUID="28c92fb6-6221-4226-af4d-50af07214740" CreationDate="2010-07-09T19:32:57.870" UserId="25" Text="Example: Milk - We buy local first (usually happens to be hormone free, but not certified organic), then national brand organic, then whatever is cheapest&#xD;&#xA;&#xD;&#xA;Meat - We usually buy local seafood at the seafood market or farmer's market, but at the supermarket, usually national organic brands" />
  <row Id="139" PostHistoryTypeId="1" PostId="69" RevisionGUID="28c92fb6-6221-4226-af4d-50af07214740" CreationDate="2010-07-09T19:32:57.870" UserId="25" Text="Organic, Local, Price - Which Tradeoffs do you make for which foods?" />
  <row Id="140" PostHistoryTypeId="3" PostId="69" RevisionGUID="28c92fb6-6221-4226-af4d-50af07214740" CreationDate="2010-07-09T19:32:57.870" UserId="25" Text="&lt;health&gt;&lt;organic&gt;&lt;local&gt;" />
  <row Id="141" PostHistoryTypeId="2" PostId="70" RevisionGUID="e00142e3-d571-45f2-8010-0998abe2f2f1" CreationDate="2010-07-09T19:33:08.837" UserId="43" Text="The common wisdom I've heard is that dried herbs and spices:&#xD;&#xA;&#xD;&#xA;- have a shelf-life of about a year or 2&#xD;&#xA;- keep best in a cool dark place&#xD;&#xA;- will release more flavor when crushed&#xD;&#xA;&#xD;&#xA;That's fine but some spices are expensive. We have over different 50 jars on our spice rack and can't afford to replace them annually. Also, it's hard to believe that all herbs and spices are created equal.&#xD;&#xA;&#xD;&#xA;What are some more specific guidelines regarding the shelf-life of herbs and spices? Which last longer? Which last less long? How much is shelf-life really affected by light or lack thereof? Do any actually become health hazards if left too long?" />
  <row Id="142" PostHistoryTypeId="1" PostId="70" RevisionGUID="e00142e3-d571-45f2-8010-0998abe2f2f1" CreationDate="2010-07-09T19:33:08.837" UserId="43" Text="Shelf life of spices" />
  <row Id="143" PostHistoryTypeId="3" PostId="70" RevisionGUID="e00142e3-d571-45f2-8010-0998abe2f2f1" CreationDate="2010-07-09T19:33:08.837" UserId="43" Text="&lt;spices&gt;&lt;shelf-life&gt;" />
  <row Id="144" PostHistoryTypeId="2" PostId="71" RevisionGUID="58416736-5d5d-4019-b76e-dd4dd67cca9d" CreationDate="2010-07-09T19:33:51.080" UserId="67" Text="It's supposed to help with cooking the albumen in such a way that it doesn't get all feathery at the edges.&#xD;&#xA;&#xD;&#xA;I have no idea what the actual chemical reaction is, though.&#xD;&#xA;&#xD;&#xA;I've also heard of people adding a pickle to the poaching liquid instead of vinegar directly." />
  <row Id="145" PostHistoryTypeId="2" PostId="72" RevisionGUID="b84cd6b6-f55e-4f68-a86e-e8f382a4b020" CreationDate="2010-07-09T19:33:52.420" UserId="51" Text="Kneading a resting do different things to the structure of the bread.  Depending on the recipe and the desired texture the kneading amounts may vary, but other than quick breads, it is necessary to evenly distribute the yeast and the associated gasses as well as develop the gluten.  The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn't developed, the dough won't rise well and will produce a heavy loaf - rather like a brick. " />
  <row Id="146" PostHistoryTypeId="2" PostId="73" RevisionGUID="f5c0f446-4a65-43f9-b5ca-87d89ad42835" CreationDate="2010-07-09T19:34:23.870" UserId="52" Text=" - Ensure that children are careful near boiling water&#xD;&#xA; - Put up cooking items up when done with them" />
  <row Id="147" PostHistoryTypeId="16" PostId="73" RevisionGUID="f5c0f446-4a65-43f9-b5ca-87d89ad42835" CreationDate="2010-07-09T19:34:23.870" UserId="52" />
  <row Id="148" PostHistoryTypeId="2" PostId="74" RevisionGUID="c196d49f-7b26-4860-962d-6382ea987434" CreationDate="2010-07-09T19:34:31.343" UserId="32" Text="I've always stored my bread in a dry, dark cupboard or drawer. I would assume that a bread box would accomplish the same thing. Bread stored this way has generally lasted me 2 weeks before mold even begins to start growing.&#xD;&#xA;&#xD;&#xA;Another thing to keep in mind is to keep your bread stored in an airtight fashion. If you don't, you risk your bread drying out quicker.&#xD;&#xA;&#xD;&#xA;My experience with keeping bread in the fridge results in faster molding, and dryer bread. " />
  <row Id="149" PostHistoryTypeId="2" PostId="75" RevisionGUID="21d1fe2a-ac62-48a4-93da-021ed885580d" CreationDate="2010-07-09T19:34:50.703" UserId="66" Text="Cooks Illustrated has a couple of great videos (subscription, or free trial, required).&#xD;&#xA;&#xD;&#xA;- [Basic Knife Skills][1] &#xD;&#xA;- [More Basic Knife Skills][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/video/default.asp?newVideo=y&amp;docid=17711&#xD;&#xA;  [2]: http://www.cooksillustrated.com/video/default.asp?newVideo=y&amp;docid=17711" />
  <row Id="150" PostHistoryTypeId="2" PostId="76" RevisionGUID="0758ea33-753d-487d-9a34-4f95357d2ec3" CreationDate="2010-07-09T19:34:51.843" UserId="31" Text="Let's have a single question giving the conversion between cups, ounces, teaspoons, and gallons, just to have one convenient reference." />
  <row Id="151" PostHistoryTypeId="1" PostId="76" RevisionGUID="0758ea33-753d-487d-9a34-4f95357d2ec3" CreationDate="2010-07-09T19:34:51.843" UserId="31" Text="How do I convert between the various measurments?" />
  <row Id="152" PostHistoryTypeId="3" PostId="76" RevisionGUID="0758ea33-753d-487d-9a34-4f95357d2ec3" CreationDate="2010-07-09T19:34:51.843" UserId="31" Text="&lt;measurements&gt;" />
  <row Id="154" PostHistoryTypeId="2" PostId="78" RevisionGUID="7b6cb8e4-45df-4c7f-b120-bf8b3151008f" CreationDate="2010-07-09T19:34:56.583" UserId="69" Text="If you take the danish &quot;rugbrød&quot; (I think the closest english version is rye bread)...it gets really hard, dry and dull tasting if you put it in the fridge, though it'll be able to keep of the mold for a while longer." />
  <row Id="155" PostHistoryTypeId="2" PostId="79" RevisionGUID="03d4aa32-afd0-497d-976c-48cbb6c6035e" CreationDate="2010-07-09T19:35:04.290" UserId="43" Text="&lt;A href=&quot;http://www.uga.edu/nchfp/&quot;&gt;National Center for Home Food Preservation&lt;/a&gt;&#xD;&#xA;&#xD;&#xA; &gt;The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods." />
  <row Id="156" PostHistoryTypeId="2" PostId="80" RevisionGUID="c9e91cfd-0f00-4609-8a52-2ac37529141b" CreationDate="2010-07-09T19:35:33.883" UserId="60" Text="One of my favorite recipes is Giada De Laurentis' [Wild Mushroom with Peas][recipe]. It's rather simple, but amazingly delicious. &#xD;&#xA;&#xD;&#xA;The most common flubs when making a risotto are overcooking or dumping in all the liquid at once. I always use the wooden spoon test to determine when the risotto is finished.&#xD;&#xA;&#xD;&#xA;First, stir often!&#xD;&#xA;&#xD;&#xA;Periodically drag your spoon down the center of the pan as to part the risotto. If the path the spoon makes closes _quickly_ then it isn't finished yet. If the part stays open, then you've overcooked it. Ideally it slowly oozes back together.&#xD;&#xA;&#xD;&#xA;[recipe]: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe/index.html" />
  <row Id="157" PostHistoryTypeId="2" PostId="81" RevisionGUID="dfacd764-0c71-4826-8083-8da6ad3e2370" CreationDate="2010-07-09T19:35:37.130" UserId="41" Text="Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts.  Maybe this is just a messy job, but I think there must be something I'm missing.&#xD;&#xA;&#xD;&#xA;I've tried using mallets, both metal and wooden  The meat always gets stuck to the pounding surface and the mallet.  I've tried putting the meat inside a plastic sandwich bag or freezer bag; the bag is always ripping and falling apart before the meat is flat.  Wax paper is about the same.&#xD;&#xA;&#xD;&#xA;I've also tried rolling pins.  Even got a &quot;non-stick&quot; one.  This way is even more hopeless for me, because the meat either slides around on the surface or sticks to the pin (doesn't matter if I use flour).&#xD;&#xA;&#xD;&#xA;Surely there must be a combination of tools and techniques that would allow me to complete this task without requiring 20 minutes of constant cursing and an extra hour of cleanup.&#xD;&#xA;&#xD;&#xA;Can anyone point me in the right direction?" />
  <row Id="158" PostHistoryTypeId="1" PostId="81" RevisionGUID="dfacd764-0c71-4826-8083-8da6ad3e2370" CreationDate="2010-07-09T19:35:37.130" UserId="41" Text="How do I pound chicken (or other meat) without making a mess?" />
  <row Id="159" PostHistoryTypeId="3" PostId="81" RevisionGUID="dfacd764-0c71-4826-8083-8da6ad3e2370" CreationDate="2010-07-09T19:35:37.130" UserId="41" Text="&lt;technique&gt;&lt;chicken&gt;&lt;meat&gt;&lt;preparation&gt;" />
  <row Id="160" PostHistoryTypeId="2" PostId="82" RevisionGUID="bf3ed023-d49a-428b-8e1d-49276e6bdc6a" CreationDate="2010-07-09T19:36:22.633" UserId="61" Text="The basic risotto recipe is fairly simple.&#xD;&#xA;&#xD;&#xA;1) Buy some risotto rice. I usually get mine from trader joes and it is called Arborio Rice.&#xD;&#xA;&#xD;&#xA;2) Make sure you heat the rice along with some olive oil before you start adding the stock. Many recipes will also add wine, onions, or other flavors at this point.&#xD;&#xA;&#xD;&#xA;3) Once the rice is translucent (semi opaque), then add your stock.&#xD;&#xA;&#xD;&#xA;4) Make sure that you always keep the rice in the stock. If you let any stray rice grains sit on the side above the stock they will be hard.&#xD;&#xA;&#xD;&#xA;5) Don't stop cooking and adding stock until the rice is very tender. &#xD;&#xA;&#xD;&#xA;Have fun!" />
  <row Id="161" PostHistoryTypeId="6" PostId="54" RevisionGUID="988413b4-f7e9-4c52-ac16-c42ef94a9668" CreationDate="2010-07-09T19:37:09.183" UserId="60" Comment="edited tags" Text="&lt;technique&gt;&lt;risotto&gt;" />
  <row Id="162" PostHistoryTypeId="2" PostId="83" RevisionGUID="a0633d0f-fa01-4eff-a86c-e50851886961" CreationDate="2010-07-09T19:37:15.143" UserId="61" Text="I always stick the chicken in a zip lock bag and pound it that way. " />
  <row Id="163" PostHistoryTypeId="2" PostId="84" RevisionGUID="80f2983c-030f-4c74-ab47-8039db3d7813" CreationDate="2010-07-09T19:37:20.260" UserId="65" Text="I have a wonderful pancake recipe that I would like to convert into a waffle recipe.  Is there a generally accepted formula for doing this?  Based on other recipes I've seen, it looks like the amount of oil is the main difference.  Would more flour or other ingredients need to be added to compensate for additional oil?  Are there any specific pitfalls to avoid?" />
  <row Id="164" PostHistoryTypeId="1" PostId="84" RevisionGUID="80f2983c-030f-4c74-ab47-8039db3d7813" CreationDate="2010-07-09T19:37:20.260" UserId="65" Text="Is there a formula for converting pancake batter to waffle batter?" />
  <row Id="165" PostHistoryTypeId="3" PostId="84" RevisionGUID="80f2983c-030f-4c74-ab47-8039db3d7813" CreationDate="2010-07-09T19:37:20.260" UserId="65" Text="&lt;baking&gt;&lt;recipe&gt;" />
  <row Id="166" PostHistoryTypeId="2" PostId="85" RevisionGUID="93737c11-9a83-42d3-bb80-2a77baa08e0b" CreationDate="2010-07-09T19:37:38.810" UserId="12" Text="What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?" />
  <row Id="167" PostHistoryTypeId="1" PostId="85" RevisionGUID="93737c11-9a83-42d3-bb80-2a77baa08e0b" CreationDate="2010-07-09T19:37:38.810" UserId="12" Text="Seasoning a Wok" />
  <row Id="168" PostHistoryTypeId="3" PostId="85" RevisionGUID="93737c11-9a83-42d3-bb80-2a77baa08e0b" CreationDate="2010-07-09T19:37:38.810" UserId="12" Text="&lt;technique&gt;&lt;wok&gt;&lt;seasoning&gt;" />
  <row Id="169" PostHistoryTypeId="2" PostId="86" RevisionGUID="65cd96c1-9f68-48c9-9ae2-376f50c77253" CreationDate="2010-07-09T19:37:52.100" UserId="35" Text="Storing bread in the freezer you can store for several days and keep it soft.&#xD;&#xA;&#xD;&#xA;To eat, remove from the freezer and put in the oven." />
  <row Id="170" PostHistoryTypeId="2" PostId="87" RevisionGUID="1f0b06e3-21d0-4bef-8cbc-af1b824d7081" CreationDate="2010-07-09T19:38:27.730" UserId="66" Text="When I grill fish or chicken, often much of the meat and/or skin ends up sticking to the grill. What's the best way to avoid this?" />
  <row Id="171" PostHistoryTypeId="1" PostId="87" RevisionGUID="1f0b06e3-21d0-4bef-8cbc-af1b824d7081" CreationDate="2010-07-09T19:38:27.730" UserId="66" Text="How can I keep delicate food from sticking to the grill?" />
  <row Id="172" PostHistoryTypeId="3" PostId="87" RevisionGUID="1f0b06e3-21d0-4bef-8cbc-af1b824d7081" CreationDate="2010-07-09T19:38:27.730" UserId="66" Text="&lt;grilling&gt;" />
  <row Id="173" PostHistoryTypeId="2" PostId="88" RevisionGUID="00060b91-abe2-4082-8f1f-690f0e0c96db" CreationDate="2010-07-09T19:38:35.873" UserId="71" Text="The best advice I ever got was something surprisingly unintuitive (for me at least) but very helpful: treat them like adults.  Don't assume in advance that they won't like the way something tastes, but respect that preference when they don't.&#xD;&#xA;&#xD;&#xA;The number of seemingly-challenging foods my daughter has turned out to love is amazing; likewise, once I stopped trying to mentally will her to like things she &quot;should&quot;, our mealtime relationship improved enormously." />
  <row Id="174" PostHistoryTypeId="2" PostId="89" RevisionGUID="b30d80d0-58fe-4e82-9696-85b2f1090114" CreationDate="2010-07-09T19:38:53.283" UserId="70" Text="I bought some avocados recently, and one of them was rock hard when I tried to cut it.  I left it out for a couple days hoping it would ripen, but it didn't help.&#xD;&#xA;&#xD;&#xA;What can I do to help my avocados ripen?" />
  <row Id="175" PostHistoryTypeId="1" PostId="89" RevisionGUID="b30d80d0-58fe-4e82-9696-85b2f1090114" CreationDate="2010-07-09T19:38:53.283" UserId="70" Text="What can I do to help my avocados ripen?" />
  <row Id="176" PostHistoryTypeId="3" PostId="89" RevisionGUID="b30d80d0-58fe-4e82-9696-85b2f1090114" CreationDate="2010-07-09T19:38:53.283" UserId="70" Text="&lt;technique&gt;&lt;storage-lifetime&gt;&lt;avocados&gt;&lt;ripe&gt;" />
  <row Id="177" PostHistoryTypeId="2" PostId="90" RevisionGUID="7c72fea0-be66-40d3-9fb2-79bd2a85bbb5" CreationDate="2010-07-09T19:39:18.883" UserId="62" Text="The best way to store bread I have found is in a good stone container that is keeps airtight. The stone container keeps the bread away from light and keeps the bread in normal temperature. It also keeps mold away very good, especially when washed every now and then with diluted lemon juice or vinegar. " />
  <row Id="178" PostHistoryTypeId="2" PostId="91" RevisionGUID="8c04cdee-f3ff-4d0a-b09e-8ebd0d2a49c9" CreationDate="2010-07-09T19:39:46.527" UserId="51" Text="Try churning longer, making sure that your churn container is thoroughly frozen. " />
  <row Id="179" PostHistoryTypeId="2" PostId="92" RevisionGUID="8dfa66fd-339c-4eb9-b95c-13f2ca77f6f5" CreationDate="2010-07-09T19:39:48.227" UserId="41" Text="US Measurements:&#xD;&#xA;&#xD;&#xA;  * 1 tbsp = 3 tsp&#xD;&#xA;  * 1 oz = 2 tbsp&#xD;&#xA;  * 1 cup = 8 oz&#xD;&#xA;  * 1 quart = 4 cups&#xD;&#xA;  * 1 gallon = 4 quarts" />
  <row Id="180" PostHistoryTypeId="5" PostId="54" RevisionGUID="02a4d750-1811-4e2d-98be-f7341ae297db" CreationDate="2010-07-09T19:40:14.060" UserId="2" Comment="edited body; edited title" Text="I've been watching a lot of Hells Kitchen and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto.  This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong.  I'd like to try making this dish at home so what is the technique I should use to ensure a tasty final result?" />
  <row Id="181" PostHistoryTypeId="4" PostId="54" RevisionGUID="02a4d750-1811-4e2d-98be-f7341ae297db" CreationDate="2010-07-09T19:40:14.060" UserId="2" Comment="edited body; edited title" Text="How should I prepare Risotto" />
  <row Id="182" PostHistoryTypeId="2" PostId="93" RevisionGUID="56e36651-49c9-4eed-8ae3-62a138a6c5c1" CreationDate="2010-07-09T19:40:40.830" UserId="43" Text="If you mean cooking and children happen to be near:&#xD;&#xA;&#xD;&#xA;- Keep them away from anything sharp or hot&#xD;&#xA;- Don't let handles of pans or utensils hang over the edge of the counter&#xD;&#xA;- Make sure they aren't in your path when you are doing things quickly. You don't want to trip over them and hurt them or yourself. I'm especially thinking about taking a put of boiling pasta water over to the sink for draining&#xD;&#xA;&#xD;&#xA;If you mean cooking and children are helping:&#xD;&#xA;&#xD;&#xA;Supervise heavily when they&#xD;&#xA;&#xD;&#xA;- are doing something new and potentially dangerous&#xD;&#xA;- are doing a lot at once&#xD;&#xA;- teach proper hygiene especially when handling raw meats&#xD;&#xA;&#xD;&#xA;(If you mean cooking with children as ingredients, I'm despite my morbid inclinations, I'm not going down that path...)" />
  <row Id="183" PostHistoryTypeId="2" PostId="94" RevisionGUID="b35616fb-a844-4dea-8986-d8b88049c119" CreationDate="2010-07-09T19:41:08.003" UserId="16" Text="&quot;Risotto&quot; is a typical Italian rice-based dish.&#xD;&#xA;&#xD;&#xA;You have to start browning some chopped onion with butter or olive oil. Then you add the rice and roast it a bit. When the rice is roasted you should add some white wine and let it almost evaporate, the cover the rice with vegetable stock. Cook it until the rise is soft but be aware to not overcook it! Add continuously stock to cover the rice while it cooks.&#xD;&#xA;&#xD;&#xA;At the end, ad butter and parmigiano cheese (this face is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Well, this is the very basic receipt, you can add vegetables, or tomato soup, or cheese, and create as many variations as you want. A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rise will have a nice yellow color!" />
  <row Id="184" PostHistoryTypeId="2" PostId="95" RevisionGUID="cf89e885-29fc-4df4-bdfe-6c9aa081f20d" CreationDate="2010-07-09T19:41:20.157" UserId="19" Text="Kneading does two things. First it mixes all the ingredients uniformly. You have to do this no matter what, but you only really have to do it enough to mix the ingredients.&#xD;&#xA;&#xD;&#xA;If you keep kneading beyond the mixing stage, you are applying energy (which equals heat) to the yeast which makes it ferment, generating the tiny bubbles which make bread fluffy.&#xD;&#xA;&#xD;&#xA;The yeast will ferment on its own, but kneading just accelerates that process.&#xD;&#xA;&#xD;&#xA;Historically, dough was proved (left in a hot humid place) for about 18 hours allowing it to rise slowly in order to make bread.&#xD;&#xA;&#xD;&#xA;In 1961 a process was developed in England called the [Chorleywood Process](http://en.wikipedia.org/wiki/Chorleywood_bread_process). Essentially you work the heck out of the dough with high-speed mixers. The extra few minutes of high energy mixing applies heat to the yeast, which dramatically reduces the fermentation period required, allowing you to make bread much more quickly... at factory-type speeds. Factories can make bread in a couple of hours instead of having to prepare dough one day and bake it the next." />
  <row Id="185" PostHistoryTypeId="2" PostId="96" RevisionGUID="ac80cfc5-58fc-46fd-8f97-dd01c09fcde2" CreationDate="2010-07-09T19:41:49.343" UserId="70" Text="If you've got an iDevice, there are some great [iOS apps for unit conversion][1].  I especially like [ConvertBot][2], although [Convert][3] has more units/categories.&#xD;&#xA;&#xD;&#xA;  [1]: http://ax.search.itunes.apple.com/WebObjects/MZSearch.woa/wa/search?entity=software&amp;media=all&amp;page=1&amp;restrict=true&amp;startIndex=0&amp;term=unit+converter&#xD;&#xA;  [2]: http://itunes.apple.com/us/app/id308928075?mt=8&#xD;&#xA;  [3]: http://itunes.apple.com/us/app/convert-the-unit-calculator/id325758140?mt=8" />
  <row Id="187" PostHistoryTypeId="2" PostId="97" RevisionGUID="11cf28f7-ed9c-4451-9860-6e282b5a4de5" CreationDate="2010-07-09T19:41:54.307" UserId="69" Text="I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for steaks, and a spread on the steaks while they've been on the grill, though if found the base of it as a ribglaze.&#xD;&#xA;&#xD;&#xA;So far I have:&#xD;&#xA;A dash of Jack Daniels&#xD;&#xA;2 cups of ketchup&#xD;&#xA;1/2 cup of brown sugar&#xD;&#xA;1 cup of cider winegar&#xD;&#xA;A dash of orange juice&#xD;&#xA;2 teaspoons of Worcesthershire sauce&#xD;&#xA;3 clovers of garlic&#xD;&#xA;1/2 teaspoon of dry mustard&#xD;&#xA;&#xD;&#xA;Am I using it &quot;wrong&quot; (debateble since you can't tell what's right and wrong anyway)...should I look more at a non-galizing sauce for a steak instead?" />
  <row Id="188" PostHistoryTypeId="1" PostId="97" RevisionGUID="11cf28f7-ed9c-4451-9860-6e282b5a4de5" CreationDate="2010-07-09T19:41:54.307" UserId="69" Text="What makes a good barbeque sauce?" />
  <row Id="189" PostHistoryTypeId="3" PostId="97" RevisionGUID="11cf28f7-ed9c-4451-9860-6e282b5a4de5" CreationDate="2010-07-09T19:41:54.307" UserId="69" Text="&lt;grilling&gt;&lt;sauce&gt;&lt;bbq&gt;" />
  <row Id="190" PostHistoryTypeId="2" PostId="98" RevisionGUID="fd78dcf1-51da-4f78-90a9-d0943a55f8cc" CreationDate="2010-07-09T19:41:55.303" UserId="66" Text="How do people organize their recipes digitally? Software and web solutions are both welcome. &#xD;&#xA;&#xD;&#xA;For me, the ideal solution would accept recipes from different sources (copy/paste, or email) in any format, and would automatically ingredient lists. It would be available from multiple devices (phone, iPad, computer) and would automatically prepare shopping lists. " />
  <row Id="191" PostHistoryTypeId="1" PostId="98" RevisionGUID="fd78dcf1-51da-4f78-90a9-d0943a55f8cc" CreationDate="2010-07-09T19:41:55.303" UserId="66" Text="Digital recipes storage? " />
  <row Id="192" PostHistoryTypeId="3" PostId="98" RevisionGUID="fd78dcf1-51da-4f78-90a9-d0943a55f8cc" CreationDate="2010-07-09T19:41:55.303" UserId="66" Text="&lt;software&gt;&lt;recipes&gt;" />
  <row Id="193" PostHistoryTypeId="2" PostId="99" RevisionGUID="1e8df3c4-58d8-47f9-95cb-b0c59a1c7886" CreationDate="2010-07-09T19:42:00.123" UserId="61" Text="There already is a single reference. :)&#xD;&#xA;&#xD;&#xA;Just open [bing.com][1] and type what you're trying to convert. For example, to convert [teaspoon to cup][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bing.com&#xD;&#xA;  [2]: http://letmebingthatforyou.com/?q=teaspoon%20to%20cup" />
  <row Id="194" PostHistoryTypeId="2" PostId="100" RevisionGUID="fd2df560-e0db-4c00-bd77-ba2e42a00570" CreationDate="2010-07-09T19:42:10.997" UserId="43" Text="Alphabetically works best for us.&#xD;&#xA;&#xD;&#xA;I have a friend that does alphabetically by sweet and savory." />
  <row Id="195" PostHistoryTypeId="2" PostId="101" RevisionGUID="de729f04-7a04-48e4-8b86-b6330936fba4" CreationDate="2010-07-09T19:42:46.427" UserId="62" Text="The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this." />
  <row Id="196" PostHistoryTypeId="1" PostId="101" RevisionGUID="de729f04-7a04-48e4-8b86-b6330936fba4" CreationDate="2010-07-09T19:42:46.427" UserId="62" Text="What are convenient and reliable ways to make the starter for rye bread?" />
  <row Id="197" PostHistoryTypeId="3" PostId="101" RevisionGUID="de729f04-7a04-48e4-8b86-b6330936fba4" CreationDate="2010-07-09T19:42:46.427" UserId="62" Text="&lt;technique&gt;&lt;baking&gt;&lt;bread&gt;" />
  <row Id="198" PostHistoryTypeId="2" PostId="102" RevisionGUID="d6b24faf-d790-4dde-a9be-8b997e5ce946" CreationDate="2010-07-09T19:43:11.993" UserId="31" Text="From wikipedia:&#xD;&#xA;&#xD;&#xA;      teaspoon (tsp): 1/6 ounce&#xD;&#xA;      tablespoon (Tbsp): 3 tsp, 1/2 oz &#xD;&#xA;      fluid ounce (fl oz): 2 Tbsp, 1 oz&#xD;&#xA;      jigger (jig): 3 Tbsp, 1.5 oz&#xD;&#xA;      cup (c): 16 Tbsp, 8 oz&#xD;&#xA;      pint (pt): 2 c, 16 oz (&quot;A pint's a pound the world around&quot; - both have 16 ounces.)&#xD;&#xA;      quart (qt): 2 pt, 32 oz&#xD;&#xA;      gallon (gal): 4 qt, 128 oz&#xD;&#xA;" />
  <row Id="199" PostHistoryTypeId="2" PostId="103" RevisionGUID="1b22bd4d-26d5-4f49-9780-24cd8bc0fa0f" CreationDate="2010-07-09T19:43:17.110" UserId="65" Text="The &lt;a href=&quot;http://www.avocado.org/how-to-choose-and-use/&quot;&gt;California Avocado Commission&lt;/a&gt; suggestions:&#xD;&#xA;&lt;blockquote&gt;&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;To ripen a California Avocado, place the fruit in a plain brown paper bag and store at room temperature 65-75° until ready to eat (usually two to five days).&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Including an apple or banana in the bag accelerates the process because these fruits give off ethylene gas, a ripening reagent.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Soft ripe fruit can be refrigerated until it is eaten, but not for more than two or three days.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;The California Avocado Commission does not recommend using a microwave to accelerate the ripening process.&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&lt;/blockquote&gt;" />
  <row Id="200" PostHistoryTypeId="2" PostId="104" RevisionGUID="f1e6c4c0-d20b-44da-ba21-e40068e0a427" CreationDate="2010-07-09T19:43:35.877" UserId="66" Text="Use Google. http://www.google.com/search?q=1%20cup%20in%20tbsp" />
  <row Id="201" PostHistoryTypeId="2" PostId="105" RevisionGUID="d1c14689-490c-4bc1-a512-94e83bf105a0" CreationDate="2010-07-09T19:44:03.723" UserId="27" Text="I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could taste a bit of the cornstarch when I was eating the pies. I would just use less of it but I am afraid of making my pies to runny without the cornstarch. &#xD;&#xA;&#xD;&#xA;Is there an alternative to cornstarch to thicken the pie filling or should I just use less and hope I still use enough?" />
  <row Id="202" PostHistoryTypeId="1" PostId="105" RevisionGUID="d1c14689-490c-4bc1-a512-94e83bf105a0" CreationDate="2010-07-09T19:44:03.723" UserId="27" Text="Is there an alternative to cornstarch" />
  <row Id="203" PostHistoryTypeId="3" PostId="105" RevisionGUID="d1c14689-490c-4bc1-a512-94e83bf105a0" CreationDate="2010-07-09T19:44:03.723" UserId="27" Text="&lt;thickening&gt;&lt;pie&gt;" />
  <row Id="204" PostHistoryTypeId="2" PostId="106" RevisionGUID="802b9383-15f3-4192-b583-1e933e3d8202" CreationDate="2010-07-09T19:44:21.443" UserId="57" Text="Is it possible to tell if an egg has gone off? &#xD;&#xA;&#xD;&#xA;And not those eggs where they've been especially brined to look like they've been sitting around for decades, but fresh eggs you want to use and not feel like being punched in the face with a sweatier-than-thou sock.&#xD;&#xA;&#xD;&#xA;Is there a tell or trick to detect if an egg is rotten before opening up the shell?" />
  <row Id="205" PostHistoryTypeId="1" PostId="106" RevisionGUID="802b9383-15f3-4192-b583-1e933e3d8202" CreationDate="2010-07-09T19:44:21.443" UserId="57" Text="Sniffing out a rotten egg from the dozen" />
  <row Id="206" PostHistoryTypeId="3" PostId="106" RevisionGUID="802b9383-15f3-4192-b583-1e933e3d8202" CreationDate="2010-07-09T19:44:21.443" UserId="57" Text="&lt;eggs&gt;&lt;rotten&gt;&lt;spoiled&gt;" />
  <row Id="208" PostHistoryTypeId="2" PostId="107" RevisionGUID="dee12293-56a0-4051-aab5-0b1fd6b37b07" CreationDate="2010-07-09T19:44:40.600" UserId="22" Text="Dried herbs really do only last around six months, certainly no longer than a year. They're generally easy to get in small quantities, though.&#xD;&#xA;&#xD;&#xA;Spices are trickier. They'll generally last rather longer, but the time will vary. If the spice is used for the colour and/or heat (e.g. turmeric, chilli) it will generally last much, much longer than one used for its smell and/or taste. Whole spices last much, much longer than pre-ground; I generally buy whole spices from asian stores, they sell them in much larger amounts for the same prices as supermarkets; and use a coffee mill to grind the right amount just before cooking (and keep a separate one for coffee!).&#xD;&#xA;&#xD;&#xA;If kept in the dark, in a dry, clean, airtight glass container, spices and dried herbs will certainly not become health hazards, and should not pick up unpleasant tastes or odours. The strong-tasting / strong-smelling ones will, however, lose taste and smell, eventually almost completely; since that is the whole point of using them, you might as well not bother once they're off." />
  <row Id="209" PostHistoryTypeId="5" PostId="92" RevisionGUID="72797356-f0b9-4e0a-b4f0-e3beed4e1e0f" CreationDate="2010-07-09T19:45:09.803" UserId="41" Comment="added 159 characters in body" Text="US Measurements:&#xD;&#xA;&#xD;&#xA;  * 1 tbsp = 3 tsp&#xD;&#xA;  * 1 oz = 2 tbsp&#xD;&#xA;  * 1 cup = 8 oz&#xD;&#xA;  * 1 quart = 4 cups&#xD;&#xA;  * 1 gallon = 4 quarts&#xD;&#xA;&#xD;&#xA;Metric conversion:&#xD;&#xA;&#xD;&#xA;  * 1 oz ~ 30 mL (29.57 exact)&#xD;&#xA;  * 1 cup ~ 240 mL (236.59 exact)&#xD;&#xA;  * 1 L ~ 1 qt (1.06 exact)&#xD;&#xA;  * 1 oz = 28.4 g&#xD;&#xA;  * 1 kg = 2.2 lbs" />
  <row Id="210" PostHistoryTypeId="2" PostId="108" RevisionGUID="2af04e32-ad56-4156-9a10-09afd82271e5" CreationDate="2010-07-09T19:46:06.543" UserDisplayName="user73" Text="Try a [butter crock][1]. This will keep your butter fresh at room temperature for a fairly long time (weeks, not days).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.webexhibits.org/butter/crocks.html" />
  <row Id="211" PostHistoryTypeId="6" PostId="70" RevisionGUID="01f4d1db-e8bb-48c8-a1f3-46c55337b74f" CreationDate="2010-07-09T19:46:13.623" UserId="22" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;spices&gt;" />
  <row Id="212" PostHistoryTypeId="2" PostId="109" RevisionGUID="df933b2a-ee21-4779-9309-c299936d2dbd" CreationDate="2010-07-09T19:46:18.150" UserId="60" Text="I often see this technique suggested as a way to speed ripening. Why does it?&#xD;&#xA;&#xD;&#xA;Also, is there any data available on how fast it ripens comparatively?" />
  <row Id="213" PostHistoryTypeId="1" PostId="109" RevisionGUID="df933b2a-ee21-4779-9309-c299936d2dbd" CreationDate="2010-07-09T19:46:18.150" UserId="60" Text="Why does a brown paper bag speed ripening?" />
  <row Id="214" PostHistoryTypeId="3" PostId="109" RevisionGUID="df933b2a-ee21-4779-9309-c299936d2dbd" CreationDate="2010-07-09T19:46:18.150" UserId="60" Text="&lt;ripen&gt;" />
  <row Id="215" PostHistoryTypeId="10" PostId="76" RevisionGUID="3563be5d-2d26-4f74-bcde-9df32f7c36a4" CreationDate="2010-07-09T19:46:21.627" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:66,&quot;DisplayName&quot;:&quot;Herb Caudill&quot;},{&quot;Id&quot;:75,&quot;DisplayName&quot;:&quot;Guildencrantz&quot;},{&quot;Id&quot;:57,&quot;DisplayName&quot;:&quot;random&quot;},{&quot;Id&quot;:2,&quot;DisplayName&quot;:&quot;Geoff Dalgas&quot;}]" />
  <row Id="216" PostHistoryTypeId="2" PostId="110" RevisionGUID="29ad31dd-b517-44ed-beb8-1ad0db170ae5" CreationDate="2010-07-09T19:46:23.640" UserId="32" Text="Make sure to seriously wash the wok before initial use. Scrub it with hot soapy water and dry thoroughly. &#xD;&#xA;&#xD;&#xA;After drying, place the wok over the stove on high heat until it starts to smoke. Rotate the pan so that all parts of the inside are exposed to high heat. Then rub the wok with oil on a paper towel. &#xD;&#xA;&#xD;&#xA;After this, try not to scrub the wok. A rinse and rub down are usually all that is needed to clean it up. Always rub the wok with a little bit of vegetable oil after washing/drying. That will help to prevent rust.&#xD;&#xA;&#xD;&#xA;And the most important factor of seasoning a wok is to use it. It's definiteily my most used kitchen item, and it's just getting better and better with each use!" />
  <row Id="217" PostHistoryTypeId="2" PostId="111" RevisionGUID="19e6ae06-94ef-48bc-b8cc-052d015a77d9" CreationDate="2010-07-09T19:46:27.167" UserId="43" Text="&lt;a href=&quot;http://www.justrightmenus.com&quot;&gt;Just Right Menus&lt;/a&gt; is a fledgling one that's very intuitive. I especially like that there are formatting options available for ingredient lists. I prefer to put the ingredient name in bold (like the following) so it's easier to glance at when cooking, but most sites won't let you.&#xD;&#xA;&#xD;&#xA;&gt; 2 cloves **garlic**" />
  <row Id="218" PostHistoryTypeId="2" PostId="112" RevisionGUID="6493e9e5-adec-41e9-8749-aaedc2f2754e" CreationDate="2010-07-09T19:46:35.620" UserId="69" Text="I sort mine primarily by most often used together, like I have cumin and corriander together...just like oregano, rosmary and thyme. Salt and pepper will always be living next to each other in my kitchen." />
  <row Id="219" PostHistoryTypeId="2" PostId="113" RevisionGUID="fb6c3511-e86c-4dde-a2f8-f8e0a2ba94b4" CreationDate="2010-07-09T19:47:27.770" UserId="45" Text="Any starch will work, so cornstarch, wheat flour, tapioca flour, potato starch, whatever. The results will be slightly different, as different starches require different ratios with liquid. My guess is that you can safely reduce the cornstarch in the pie, as the amount required to actually taste it (on top of your fruit, sugar, etc!) is probably quite a bit. Most pie recipes I've seen have used wheat flour, though. What kind of pie?" />
  <row Id="220" PostHistoryTypeId="5" PostId="96" RevisionGUID="5f444fb6-390f-4826-943c-75e4f6d15471" CreationDate="2010-07-09T19:47:31.453" UserId="70" Comment="added website links" Text="If you've got an iDevice, there are some great [iOS apps for unit conversion][1].  I especially like [ConvertBot][4] ([iTunes][2]), although [Convert][5] ([iTunes][3]) has more units/categories.&#xD;&#xA;&#xD;&#xA;  [1]: http://ax.search.itunes.apple.com/WebObjects/MZSearch.woa/wa/search?entity=software&amp;media=all&amp;page=1&amp;restrict=true&amp;startIndex=0&amp;term=unit+converter&#xD;&#xA;  [2]: http://itunes.apple.com/us/app/id308928075?mt=8&#xD;&#xA;  [3]: http://itunes.apple.com/us/app/convert-the-unit-calculator/id325758140?mt=8&#xD;&#xA;  [4]: http://tapbots.com/software/convertbot/&#xD;&#xA;  [5]: http://taptaptap.com/#convert" />
  <row Id="221" PostHistoryTypeId="5" PostId="94" RevisionGUID="169b1f7e-be5e-4749-b059-9446517e7695" CreationDate="2010-07-09T19:47:31.763" UserId="16" Comment="deleted 25 characters in body; edited body" Text="&quot;Risotto&quot; is a typical Italian rice-based dish.&#xD;&#xA;&#xD;&#xA;Start browning some chopped onion with butter or olive oil, then add the rice and roast it a bit. When the rice is roasted add some white wine and let it almost evaporate, then cover the rice with vegetable stock. Cook it until the rice is soft but be aware to not overcook it! Add continuously stock to cover the rice while it cooks.&#xD;&#xA;&#xD;&#xA;At the end, add butter and parmigiano cheese (this face is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Well, this is the very basic receipt, you can add vegetables, or tomato soup, or cheese, and create as many variations as you want. A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rice will have a nice yellow color!" />
  <row Id="222" PostHistoryTypeId="2" PostId="114" RevisionGUID="5a8b2cb5-875f-447e-be22-aa4c14d96a79" CreationDate="2010-07-09T19:47:44.587" UserId="61" Text="I've found that if you brush on some cooking oil either on the chicken or directly on the grill it will help. Also, if you move the meat slightly before it cooks too long it will help it from sticking so much." />
  <row Id="223" PostHistoryTypeId="2" PostId="115" RevisionGUID="9f1b883c-b716-433c-8f0e-0c84b837f90a" CreationDate="2010-07-09T19:48:04.493" UserId="41" Text="There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.&#xD;&#xA;&#xD;&#xA;That said, most cornstarch substitutes *aren't* appropriate for pies, because they break down under high heat.  I use tapioca in a lot of sauces, but the only substitute for corn starch that I'd use in a pie is potato starch." />
  <row Id="225" PostHistoryTypeId="2" PostId="117" RevisionGUID="019ea005-69ab-4f5c-99f7-875652ef9a25" CreationDate="2010-07-09T19:48:25.927" UserId="31" Text="Did you whisk the cornstarch in water separately before combining it? I think that reduces the starchy taste a little bit.&#xD;&#xA;&#xD;&#xA;Otherwise, maybe try a roux? I've never heard of using it in baking, but it will thicken things without adding a starchy taste. See http://en.wikipedia.org/wiki/Roux" />
  <row Id="226" PostHistoryTypeId="6" PostId="109" RevisionGUID="83b08208-20c3-4828-a8dc-a46bae01097f" CreationDate="2010-07-09T19:49:44.660" UserId="70" Comment="edited tags" Text="&lt;technique&gt;&lt;ripe&gt;" />
  <row Id="227" PostHistoryTypeId="2" PostId="118" RevisionGUID="4823d933-55aa-42a9-938e-d88dc6bbd30d" CreationDate="2010-07-09T19:50:05.520" UserId="61" Text="McCormick also has a cool flash application that helps you determine how old your McCormick spices are:&#xD;&#xA;&#xD;&#xA;http://www.mccormick.com/Spices101/HowOldSpices.aspx&#xD;&#xA;&#xD;&#xA;" />
  <row Id="228" PostHistoryTypeId="2" PostId="119" RevisionGUID="c99902ca-f221-4ae7-a316-a3751ba40094" CreationDate="2010-07-09T19:50:08.873" UserDisplayName="user73" Text="Is there some kind of milk-free sour cream available?" />
  <row Id="229" PostHistoryTypeId="1" PostId="119" RevisionGUID="c99902ca-f221-4ae7-a316-a3751ba40094" CreationDate="2010-07-09T19:50:08.873" UserDisplayName="user73" Text="Milk-free sour cream?" />
  <row Id="230" PostHistoryTypeId="3" PostId="119" RevisionGUID="c99902ca-f221-4ae7-a316-a3751ba40094" CreationDate="2010-07-09T19:50:08.873" UserDisplayName="user73" Text="&lt;substitutions&gt;&lt;sour-cream&gt;&lt;milk&gt;&lt;dairy-free&gt;" />
  <row Id="231" PostHistoryTypeId="2" PostId="120" RevisionGUID="076eb4be-6c21-4be3-a293-6e720758fe28" CreationDate="2010-07-09T19:50:37.967" UserId="75" Text="Generally the best way to prevent sticking is with fat. One solution is to apply fat (oil) directly to the meat, or to the grill, right before cooking. The other thing is to avoid cleaning the grill too much. While you should keep too much junk from building up on the grill you do want to let it season, much as you would a cast iron pan. As the fats and everything build up on the grill it'll help future meals from sticking." />
  <row Id="232" PostHistoryTypeId="2" PostId="121" RevisionGUID="c973a3ec-5c2b-4c00-90bf-d16cd558e3be" CreationDate="2010-07-09T19:50:56.610" UserId="77" Text="Yep. Rotten eggs float, fresh eggs sink." />
  <row Id="233" PostHistoryTypeId="2" PostId="122" RevisionGUID="ff845375-0542-4f27-a6c8-a0aefcfbff48" CreationDate="2010-07-09T19:50:59.527" UserId="51" Text="Add an extra egg and 1/3 cup oil, my waffle recipe uses half baking powder, half baking soda while my pancakes only use baking powder (but when converting a mix I usually just do the egg and oil). " />
  <row Id="234" PostHistoryTypeId="5" PostId="93" RevisionGUID="f184e298-9ebc-4d88-9b41-3b3dc5feb9c4" CreationDate="2010-07-09T19:51:00.383" UserId="43" Comment="added 93 characters in body" Text="If you mean cooking and children happen to be near:&#xD;&#xA;&#xD;&#xA;- Keep them away from anything sharp or hot&#xD;&#xA;- Don't let handles of pans or utensils hang over the edge of the counter&#xD;&#xA;- Make sure they aren't in your path when you are doing things quickly. You don't want to trip over them and hurt them or yourself. I'm especially thinking about taking a put of boiling pasta water over to the sink for draining&#xD;&#xA;&#xD;&#xA;If you mean cooking and children are helping:&#xD;&#xA;&#xD;&#xA;- Supervise when they are doing a lot at once. They can get distracted or forget to pay attention to one thing or another&#xD;&#xA;- Supervise heavily when they are doing something new and potentially dangerous&#xD;&#xA;- teach proper hygiene especially when handling raw meats&#xD;&#xA;&#xD;&#xA;(If you mean cooking with children as ingredients, I'm despite my morbid inclinations, I'm not going down that path...)" />
  <row Id="235" PostHistoryTypeId="5" PostId="80" RevisionGUID="aa59206b-f49b-429a-bb54-2ef034fda9d3" CreationDate="2010-07-09T19:51:08.167" UserId="60" Comment="added 477 characters in body" Text="One of my favorite recipes is Giada De Laurentis' [Wild Mushroom with Peas][recipe]. It's rather simple, but amazingly delicious. &#xD;&#xA;&#xD;&#xA;The most common flubs when making a risotto are overcooking or dumping in all the liquid at once. I always use the wooden spoon test to determine when the risotto is finished.&#xD;&#xA;&#xD;&#xA;First, stir often!&#xD;&#xA;&#xD;&#xA;Periodically drag your spoon down the center of the pan as to part the risotto. If the path the spoon makes closes _quickly_ then it isn't finished yet. If the part stays open, then you've overcooked it. Ideally it slowly oozes back together.&#xD;&#xA;&#xD;&#xA;You're looking for two important things in a perfect risotto:&#xD;&#xA;&#xD;&#xA;* **Creamy**&#xD;&#xA;    * The finished risotto should be creamy, not runny, and not gummy. The spoon test takes care of this.&#xD;&#xA;* **Tender**&#xD;&#xA;    * The rice grains should be tender, not crunchy, and not mushy. You should taste frequently as you approach the end of the cooking time. You want the grains slightly _al dente_. You should know that you have rice in your mouth and not just a good tasting mystery-paste.&#xD;&#xA;&#xD;&#xA;[recipe]: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe/index.html" />
  <row Id="236" PostHistoryTypeId="2" PostId="123" RevisionGUID="579de436-7914-4f4c-95aa-ed738b71e7cc" CreationDate="2010-07-09T19:51:17.170" UserId="21" Text="I recall seeing this in movies. Can it be called the poor man's steel?" />
  <row Id="237" PostHistoryTypeId="1" PostId="123" RevisionGUID="579de436-7914-4f4c-95aa-ed738b71e7cc" CreationDate="2010-07-09T19:51:17.170" UserId="21" Text="Can you hone a knife properly by using another knife?" />
  <row Id="238" PostHistoryTypeId="3" PostId="123" RevisionGUID="579de436-7914-4f4c-95aa-ed738b71e7cc" CreationDate="2010-07-09T19:51:17.170" UserId="21" Text="&lt;knives&gt;" />
  <row Id="239" PostHistoryTypeId="2" PostId="124" RevisionGUID="f4f7dce9-0d4e-41b5-839d-0d3d6ad0eeeb" CreationDate="2010-07-09T19:52:10.910" UserId="69" Text="I'm using Evernote for all my digital recipes, though it doesn't give you any ingredient list. The list is no issue for me though since I prefer going through my cupboard and check up on what I have, what I need and what I'll soon be needing. I find the ingredient lists to make you focus on one meal at the time instead of having a mixed basic setup." />
  <row Id="240" PostHistoryTypeId="2" PostId="125" RevisionGUID="1604674c-f6ae-41d6-8608-dfda0e7690c8" CreationDate="2010-07-09T19:53:06.073" UserDisplayName="user73" Text="As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?" />
  <row Id="241" PostHistoryTypeId="1" PostId="125" RevisionGUID="1604674c-f6ae-41d6-8608-dfda0e7690c8" CreationDate="2010-07-09T19:53:06.073" UserDisplayName="user73" Text="What's the difference between pan frying, sauteing, and shallow frying?" />
  <row Id="242" PostHistoryTypeId="3" PostId="125" RevisionGUID="1604674c-f6ae-41d6-8608-dfda0e7690c8" CreationDate="2010-07-09T19:53:06.073" UserDisplayName="user73" Text="&lt;please-remove-this-tag&gt;&lt;frying&gt;&lt;sauteing&gt;" />
  <row Id="243" PostHistoryTypeId="4" PostId="85" RevisionGUID="5e3f1ff0-31bf-4a30-be7c-8f9632e62ace" CreationDate="2010-07-09T19:53:39.317" UserId="12" Comment="edited title" Text="Wok Preparation and Care" />
  <row Id="244" PostHistoryTypeId="2" PostId="126" RevisionGUID="c066f8eb-dceb-4e11-8015-ce0944ddc5d2" CreationDate="2010-07-09T19:53:51.623" UserId="78" Text="I have a magenetic strip on the wall of my kitchen with little containers stuck to it - I find it's quickly accessible and looks cool ;-)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="245" PostHistoryTypeId="2" PostId="127" RevisionGUID="98fabdd9-913c-4f23-82a4-ed7531ab8aa4" CreationDate="2010-07-09T19:53:59.130" UserId="75" Text="There are cultured soy and coconut milk products (generally sold with yogurt) which can be used as a sour cream substitute; it's frequently advisable to add a little extra vinegar or lemon juice as these products don't generally provide as much kick as real sour cream." />
  <row Id="246" PostHistoryTypeId="5" PostId="115" RevisionGUID="984ea746-1eb9-4359-ae13-0ec70e1fa457" CreationDate="2010-07-09T19:54:00.300" UserId="41" Comment="added 76 characters in body" Text="There are several alternatives, but the most common I know of are tapioca flour and arrowroot powder/flour.&#xD;&#xA;&#xD;&#xA;That said, most cornstarch substitutes *aren't* appropriate for pies, because they break down under high heat.  The only substitutes for corn starch that I'd use in a pie are potato starch and tapioca.  Tapioca powder can be hard to find in some areas though; I usually get it at Asian grocery stores." />
  <row Id="247" PostHistoryTypeId="5" PostId="94" RevisionGUID="bcce31fe-85f8-4d61-bd97-6da8b04613da" CreationDate="2010-07-09T19:54:03.527" UserId="16" Comment="added 59 characters in body" Text="&quot;Risotto&quot; is a typical Italian rice-based dish.&#xD;&#xA;&#xD;&#xA;Start browning some chopped onion with butter or olive oil, then add the rice and roast it a bit. When the rice is roasted add some white wine and let it almost evaporate, then cover the rice with vegetable stock. Cook it until the rice is soft but be aware to not overcook it! Add continuously stock to cover the rice while it cooks, and stir frequently! The most you stir, the best it cooks!&#xD;&#xA;&#xD;&#xA;At the end, add butter and parmigiano cheese (this face is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Well, this is the very basic receipt, you can add vegetables, or tomato soup, or cheese, and create as many variations as you want. A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rice will have a nice yellow color!" />
  <row Id="248" PostHistoryTypeId="2" PostId="128" RevisionGUID="6fb3e98c-d837-4d0c-98a5-1a9d758912bd" CreationDate="2010-07-09T19:54:08.753" UserId="69" Text="If you plan to put a steak on the grill I suggest that you give it a nice and decent rub in olive oil, and what ever spices you might want...perhaps a bit of rosemary." />
  <row Id="249" PostHistoryTypeId="2" PostId="129" RevisionGUID="b94bf817-5610-42da-b2e4-e6a17ab744e6" CreationDate="2010-07-09T19:54:28.567" UserId="60" Text="Absolutely not. A honing steel is significantly harder than the blade of a knife and is specially textured for honing.&#xD;&#xA;&#xD;&#xA;Rubbing two knives together is more likely to dull or knick the blades than anything else.&#xD;&#xA;&#xD;&#xA;The blade of a knife should never touch anything harder than a wooden cutting board. Not glass, not granite, and certainly not steel (except for honing/sharpening)." />
  <row Id="251" PostHistoryTypeId="2" PostId="131" RevisionGUID="d9bc039f-b042-4313-9abd-69647b4e277c" CreationDate="2010-07-09T19:55:26.987" UserId="70" Text="The ones I've found for Mac (and that look reasonable) are:&#xD;&#xA;&#xD;&#xA; - [MacGourmet][1]&#xD;&#xA; - [SousChef][2]&#xD;&#xA; - [Yum][3]&#xD;&#xA;&#xD;&#xA;[There are definitely others][4], but those are the ones that I've fiddled with.  I think SousChef is my favorite.&#xD;&#xA;&#xD;&#xA;  [1]: http://macgourmet.com/&#xD;&#xA;  [2]: http://acaciatreesoftware.com/&#xD;&#xA;  [3]: http://creativebe.com/yum/index.html&#xD;&#xA;  [4]: http://search.macupdate.com/search.php?keywords=recipe&amp;os=mac" />
  <row Id="253" PostHistoryTypeId="5" PostId="121" RevisionGUID="2003b47b-fc3f-4774-9d39-ec04fa21e0ae" CreationDate="2010-07-09T19:56:48.637" UserId="77" Comment="added 114 characters in body; added 130 characters in body" Text="Yep. Rotten eggs float, fresh eggs sink.&#xD;&#xA;&#xD;&#xA;This is because eggshells are porous, so over time water vapour and gases leak out, reducing the egg's mass.&#xD;&#xA;&#xD;&#xA;A fresh egg will lie on its side on the bottom of a glass of water. The older the egg, the more it sits up, until it's floating." />
  <row Id="254" PostHistoryTypeId="2" PostId="132" RevisionGUID="f4d2e086-92d7-447b-b66c-8585ff978b1a" CreationDate="2010-07-09T19:57:13.193" UserId="78" Text="I really like the book ['Knife skills Illustrated'][1] - a bit annoying that it has left and right handed versions of everything though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://knife-skills-book.com/" />
  <row Id="255" PostHistoryTypeId="2" PostId="133" RevisionGUID="5b6499cf-f992-44ab-a278-30a74d200443" CreationDate="2010-07-09T19:58:01.380" UserId="45" Text="To be perfect honest, I'm a fairly big fan of microwaving eggs in lieu of poaching. There are little plastic gadgets you can get that you break the eggs into. You can microwave them either to hard or soft boiled levels, and they end up as nice, symmetrical mounds. The only trick is not to microwave on too high a power, or the yolks might explode! In that case, the result is a bit exploded in texture, but because the eggs are in the plastic gadget, at least you don't have egg all over the inside of your microwave!" />
  <row Id="256" PostHistoryTypeId="5" PostId="97" RevisionGUID="27fd19ba-8a04-4983-8712-b9cb99d45e88" CreationDate="2010-07-09T19:58:09.023" UserId="69" Comment="added 26 characters in body" Text="I've been trying to refine my BBQ sauce lately and I'm really curious if I can improve it, or if I'm mixing a sauce for a wrong purpose. The times I've made it, it have been used as a marinade for steaks, and a spread on the steaks while they've been on the grill, though if found the base of it as a ribglaze.&#xD;&#xA;&#xD;&#xA;So far I have:&#xD;&#xA;&#xD;&#xA; - A dash of Jack Daniels&#xD;&#xA; - 2 cups of ketchup&#xD;&#xA; - 1/2 cup of brown sugar&#xD;&#xA; - 1 cup of cider winegar&#xD;&#xA; - A dash of orange juice&#xD;&#xA; - 2 teaspoons of Worcesthershire sauce&#xD;&#xA; - 3 clovers of garlic&#xD;&#xA; - 1/2 teaspoon of dry mustard&#xD;&#xA;&#xD;&#xA;Am I using it &quot;wrong&quot; (debateble since you can't tell what's right and wrong anyway)...should I look more at a non-galizing sauce for a steak instead?" />
  <row Id="257" PostHistoryTypeId="2" PostId="134" RevisionGUID="02d75e2a-1901-4df8-a11a-1e3d33d88510" CreationDate="2010-07-09T19:59:39.893" UserId="35" Text="Fleur de sel is the salt from the top of the pot when you heat salted water.&#xD;&#xA;&#xD;&#xA;But what make it different from the rest of the salt in the pot?" />
  <row Id="258" PostHistoryTypeId="1" PostId="134" RevisionGUID="02d75e2a-1901-4df8-a11a-1e3d33d88510" CreationDate="2010-07-09T19:59:39.893" UserId="35" Text="What makes fleur de sel different from regular salt?" />
  <row Id="259" PostHistoryTypeId="3" PostId="134" RevisionGUID="02d75e2a-1901-4df8-a11a-1e3d33d88510" CreationDate="2010-07-09T19:59:39.893" UserId="35" Text="&lt;salt&gt;" />
  <row Id="260" PostHistoryTypeId="2" PostId="135" RevisionGUID="d9aa22ea-752b-4c6a-b921-fc334d66d356" CreationDate="2010-07-09T20:00:25.180" UserId="75" Text="The secret is that the fruit produces ethylene (a hormone found in plants), and ethylene promotes ripening. By placing fruit in a paper bag the ethylene collects (rather than dispersing in the room), increasing the concentration around the fruit and speeding ripening. About.com has an interesting article on ethylene and fruit ripening called [Fruit Ripening and Ethylene Experiment][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chemistry.about.com/od/chemistryexperiments/ss/ethyleneexp.htm" />
  <row Id="261" PostHistoryTypeId="2" PostId="136" RevisionGUID="09bc30c5-8d39-4c3d-9ab8-8f74971eddbf" CreationDate="2010-07-09T20:00:35.773" UserId="31" Text="I've never heard this, but ripening is usually sped up by various airborne chemicals functioning as plant hormones. This is why one bad apple will cause others to go bad - it is signalling them. So I suspect it is either a matter of enclosing the airborne chemicals, or that paper bags release some such chemical." />
  <row Id="262" PostHistoryTypeId="2" PostId="137" RevisionGUID="88e907cf-aa15-4916-9aaa-642fcf31c71c" CreationDate="2010-07-09T20:00:40.237" UserId="67" Text="The typical issue with risotto is that it requires attention -- it's considered a problematic dish because you're supposed to stir it almost constantly.  The issue is that you need to get enough starch off the rice to get it to be creamy, so you want to keep only a little bit of liquid in there at any time, so that you can keep the grains rubbing up against each other.&#xD;&#xA;&#xD;&#xA;You need to add the liquid a little bit at a time, but you want it already hot, or it'll just take forever.  You can use stock, but if you do, go with low sodium or you might end up with too salty of a dish.  You can make a pseudo stock quickly by pouring water over dried mushrooms to reconstitute them (but be careful of the grit that'll fall to the bottom), or by quickly boiling some shrimp, then peel the meat for adding later, and leave the heads and shells boiling in the water.&#xD;&#xA;&#xD;&#xA;It also doesn't hold well -- you need to eat it soon after it's done, as it'll continue absorbing liquid, and will set up if it's over cooked or cools.&#xD;&#xA;&#xD;&#xA;So, the basic steps:&#xD;&#xA;&#xD;&#xA;1. Heat up the stock, while you heat a pan with a little olive oil in it.&#xD;&#xA;2. Add a medium grain rice to the oil, and cook 'til it's almost translucent.&#xD;&#xA;3. Add whatever other vegetables you'd like cooked in the dish, diced small (onion, shallot, bell pepper, etc.)&#xD;&#xA;4. Finish cooking the rice 'til translucent.&#xD;&#xA;5. (optional) add some white wine, then cook it 'til it's almost dry.&#xD;&#xA;6. Add a ladle or two of your stock to the rice, and stir for a minute or two.&#xD;&#xA;7. Cook 'til the liquid is mostly absorbed.&#xD;&#xA;8. Stir the rice, add another ladle of stock, and stir some more.&#xD;&#xA;9. (repeat steps 7 and 8 'til the the absortions is taking a long time, then cut back to 1/2 a ladle each time.)&#xD;&#xA;10. (repeat steps 7 &amp; 8 'til the rice isn't absorbing liquid quickly)&#xD;&#xA;11. Taste for doneness and salt level.&#xD;&#xA;12. Stir in any fresh herbs and maybe a little hard grating cheese (we prefer pecorino romano)&#xD;&#xA;13. Dish up and top with any more herbs and/or cheese (if not using seafood).&#xD;&#xA;14. Serve &amp; enjoy&#xD;&#xA;&#xD;&#xA;Leftovers are tricky, too ... it can be microwaved if you didn't add too much cheese, but you'll need to add a little extra liquid before microwaving.  You can also make balls, coat 'em in tomato sauce and bake." />
  <row Id="263" PostHistoryTypeId="2" PostId="138" RevisionGUID="a33a4652-d1cf-4b4d-ae64-302fff20986f" CreationDate="2010-07-09T20:01:36.693" UserDisplayName="user73" Text="Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How long do you let the steak come up to temperature, and how long before you cook it do you salt it?" />
  <row Id="264" PostHistoryTypeId="1" PostId="138" RevisionGUID="a33a4652-d1cf-4b4d-ae64-302fff20986f" CreationDate="2010-07-09T20:01:36.693" UserDisplayName="user73" Text="How long do you let a steak from the fridge come up to temperature, and when do you salt it?" />
  <row Id="265" PostHistoryTypeId="3" PostId="138" RevisionGUID="a33a4652-d1cf-4b4d-ae64-302fff20986f" CreationDate="2010-07-09T20:01:36.693" UserDisplayName="user73" Text="&lt;steak&gt;" />
  <row Id="266" PostHistoryTypeId="2" PostId="139" RevisionGUID="bad83ecb-15e3-4f18-831f-f12f35646dbc" CreationDate="2010-07-09T20:02:42.290" UserId="83" Text="What is the best way to store fresh herbs like parsley or cilantro?  I find I have about the same luck with them wether they are left in a plastic bag or I put them in a cup of water." />
  <row Id="267" PostHistoryTypeId="1" PostId="139" RevisionGUID="bad83ecb-15e3-4f18-831f-f12f35646dbc" CreationDate="2010-07-09T20:02:42.290" UserId="83" Text="How to Store Fresh Herbs" />
  <row Id="268" PostHistoryTypeId="3" PostId="139" RevisionGUID="bad83ecb-15e3-4f18-831f-f12f35646dbc" CreationDate="2010-07-09T20:02:42.290" UserId="83" Text="&lt;storage-method&gt;&lt;herbs&gt;" />
  <row Id="269" PostHistoryTypeId="2" PostId="140" RevisionGUID="e31be54b-dd67-4eab-8785-4f90c962d51a" CreationDate="2010-07-09T20:02:49.043" UserId="26" Text="My favorite place to store bread is in my mouth/tummy :P&#xD;&#xA;&#xD;&#xA;On a serious note: we've tried storing it in various places and each seemed to have enough downsides (coupled with how much we enjoy good, fresh bread) that we decided it was worthwhile to just buy and make it more frequently then it was to try to preserve it longer." />
  <row Id="270" PostHistoryTypeId="2" PostId="141" RevisionGUID="80e8e8bb-0535-49e1-a537-cff9dc665fcf" CreationDate="2010-07-09T20:03:14.440" UserId="84" Text="There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half used bottles. That being said, which vinegars can I substitute for another in recipes? I'm hoping that there are two or three &quot;good enough&quot; vinegars I can keep on hand and buy in larger quantities." />
  <row Id="271" PostHistoryTypeId="1" PostId="141" RevisionGUID="80e8e8bb-0535-49e1-a537-cff9dc665fcf" CreationDate="2010-07-09T20:03:14.440" UserId="84" Text="Which vinegars are essential to keep on hand?" />
  <row Id="272" PostHistoryTypeId="3" PostId="141" RevisionGUID="80e8e8bb-0535-49e1-a537-cff9dc665fcf" CreationDate="2010-07-09T20:03:14.440" UserId="84" Text="&lt;substitutions&gt;&lt;vinegar&gt;" />
  <row Id="273" PostHistoryTypeId="2" PostId="142" RevisionGUID="2bd57828-eabd-4d67-b178-0e4c5b91b624" CreationDate="2010-07-09T20:03:27.343" UserId="41" Text="The ripening itself is caused by ethylene gas released by the food, which is trapped by *any* kind of bag.&#xD;&#xA;&#xD;&#xA;As far as I know, there's nothing inherently special about a *brown paper* bag, other than the fact that it's **porous** and thus still allows some air to get in and out.  Plastic ziplock bags have no ventilation, so they don't work nearly as well." />
  <row Id="274" PostHistoryTypeId="16" PostId="62" RevisionGUID="047e5228-b16c-4eb1-9891-0dcb151ea6d6" CreationDate="2010-07-09T20:04:30.397" UserId="64" />
  <row Id="275" PostHistoryTypeId="4" PostId="76" RevisionGUID="7a3acbed-c85a-44e6-aedf-5531faaff30e" CreationDate="2010-07-09T20:04:45.407" UserId="31" Comment="edited title" Text="How do I convert between the various measurements?" />
  <row Id="276" PostHistoryTypeId="2" PostId="143" RevisionGUID="e2b988b4-272b-4e9e-a86c-4e61dfd438f2" CreationDate="2010-07-09T20:04:50.553" UserId="32" Text="When I broil or grill my burgers, I end up with burgers that are round in the middle. &#xD;&#xA;&#xD;&#xA;I grind my own beef blend and form my patties the same every time. When I cook my burgers in a pan I don't get the rounded burgers. &#xD;&#xA;&#xD;&#xA;What makes the burgers rounded and smaller when broiling/grilling, but not with pan cooking?" />
  <row Id="277" PostHistoryTypeId="1" PostId="143" RevisionGUID="e2b988b4-272b-4e9e-a86c-4e61dfd438f2" CreationDate="2010-07-09T20:04:50.553" UserId="32" Text="Why do my burgers end up round?" />
  <row Id="278" PostHistoryTypeId="3" PostId="143" RevisionGUID="e2b988b4-272b-4e9e-a86c-4e61dfd438f2" CreationDate="2010-07-09T20:04:50.553" UserId="32" Text="&lt;please-remove-this-tag&gt;&lt;hamburgers&gt;" />
  <row Id="279" PostHistoryTypeId="2" PostId="144" RevisionGUID="e654fd28-47e6-47af-b3ca-89c8bb691a62" CreationDate="2010-07-09T20:05:34.170" UserId="79" Text="I find Balsamic vinegar very useful, especially when making salad dressings.&#xD;&#xA;&#xD;&#xA; - Balsamic Vinegar &#xD;&#xA; - Olive Oil &#xD;&#xA; - Garlic&#xD;&#xA; - Salt (and/or) Pepper" />
  <row Id="280" PostHistoryTypeId="2" PostId="145" RevisionGUID="c8adb613-fabd-4a0e-83e9-518e501644d5" CreationDate="2010-07-09T20:06:04.247" UserId="21" Text="[Ochef.com][1] answered this question.&#xD;&#xA;Here are some quotes from the webpage.&#xD;&#xA; &#xD;&#xA;&gt; According to the USDA:&#xD;&#xA;&gt; &#xD;&#xA;&gt; Round chicken/turkey: 165°F / 74°C  &#xD;&#xA;&gt; Whole chicken/turkey: 180°F / 82°C  &#xD;&#xA;&gt; Poultry breasts, roasts: 170°F / 77°C&#xD;&#xA;&gt; &#xD;&#xA;&gt; Additionally, the USDA says the thighs&#xD;&#xA;&gt; and wings of poultry should be cooked&#xD;&#xA;&gt; &quot;until the juices run clear.&quot;&#xD;&#xA;  &#xD;&#xA;Although the following temperatures will make the meat safe to eat, you might want to drop the temperature by 3-5°C for more flavor.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ochef.com/418.htm" />
  <row Id="281" PostHistoryTypeId="2" PostId="146" RevisionGUID="029ae64f-efa6-4d2b-a222-d0b4185b29aa" CreationDate="2010-07-09T20:06:04.717" UserId="61" Text="Personally I think the best way to store fresh herbs is to use a small herb garden. I just planted one and found it very useful for things like thyme, rosemary, and parsley. &#xD;&#xA;&#xD;&#xA;If you don't have room for a small herb garden then a plastic bag in the fridge is usually the next best thing. " />
  <row Id="282" PostHistoryTypeId="2" PostId="147" RevisionGUID="1e8b52d2-7b71-4f48-983c-135fe59a955d" CreationDate="2010-07-09T20:06:40.657" UserId="64" Text="AFAIK, the mineral content of the salt is the major difference. Also, the smaller crystals of Fleur de sel dissolve very quickly." />
  <row Id="283" PostHistoryTypeId="2" PostId="148" RevisionGUID="b25a7019-c8f2-46b7-86eb-4975912bbc3c" CreationDate="2010-07-09T20:06:50.643" UserId="79" Text="Up here in Canada (and elsewhere around the world) we use white or malt vinegar on french fries (chips)" />
  <row Id="284" PostHistoryTypeId="2" PostId="149" RevisionGUID="f8402419-fd32-46f5-b210-d6ba5b9795d5" CreationDate="2010-07-09T20:07:09.860" UserId="43" Text="I've heard of &quot;once a month cooking&quot; or &quot;freezer cooking&quot; where you basically spend a day cooking and fill your freezer with the next month worth of food. This could especially come in handy when preparing for a baby. (Take-out food gets boring REALLY fast.)&#xD;&#xA;&#xD;&#xA;What are some tips and/or resources for once a month cooking?" />
  <row Id="285" PostHistoryTypeId="1" PostId="149" RevisionGUID="f8402419-fd32-46f5-b210-d6ba5b9795d5" CreationDate="2010-07-09T20:07:09.860" UserId="43" Text="Once a month cooking" />
  <row Id="286" PostHistoryTypeId="3" PostId="149" RevisionGUID="f8402419-fd32-46f5-b210-d6ba5b9795d5" CreationDate="2010-07-09T20:07:09.860" UserId="43" Text="&lt;oamc&gt;&lt;freezing&gt;" />
  <row Id="287" PostHistoryTypeId="2" PostId="150" RevisionGUID="eb03dc04-2710-43ce-8eed-71f790215fe5" CreationDate="2010-07-09T20:07:27.177" UserId="35" Text="I have oregano in my garden. But I only use it fresh.&#xD;&#xA;How should I properly dry the oregano so I can get something similar to oregano found in the stores?" />
  <row Id="288" PostHistoryTypeId="1" PostId="150" RevisionGUID="eb03dc04-2710-43ce-8eed-71f790215fe5" CreationDate="2010-07-09T20:07:27.177" UserId="35" Text="How to dry oregano?" />
  <row Id="289" PostHistoryTypeId="3" PostId="150" RevisionGUID="eb03dc04-2710-43ce-8eed-71f790215fe5" CreationDate="2010-07-09T20:07:27.177" UserId="35" Text="&lt;spices&gt;&lt;oregano&gt;" />
  <row Id="290" PostHistoryTypeId="2" PostId="151" RevisionGUID="39bb1500-6339-4820-b30d-9160aaabeafd" CreationDate="2010-07-09T20:07:56.147" UserId="26" Text="I do thigh, wings, and drumsticks to 180F (82C) and breasts to 170F (77C)." />
  <row Id="291" PostHistoryTypeId="4" PostId="67" RevisionGUID="58e277f8-d503-479f-a5ae-9d59cd1faab1" CreationDate="2010-07-09T20:08:03.447" UserId="52" Comment="replace tags and rephrase: this not for cooking children!" Text="What are some tips on cooking when you have children helping?" />
  <row Id="292" PostHistoryTypeId="6" PostId="67" RevisionGUID="58e277f8-d503-479f-a5ae-9d59cd1faab1" CreationDate="2010-07-09T20:08:03.447" UserId="52" Comment="replace tags and rephrase: this not for cooking children!" Text="&lt;children&gt;" />
  <row Id="293" PostHistoryTypeId="2" PostId="152" RevisionGUID="99c1d939-b441-4b04-9afe-64fab2d75f01" CreationDate="2010-07-09T20:08:24.820" UserId="83" Text=" - White Vinegar&#xD;&#xA; - Cider Vinegar&#xD;&#xA; - Balsamic Vinegar&#xD;&#xA; - Rice Wine Vinegar&#xD;&#xA; - Red Wine Vinegar&#xD;&#xA;" />
  <row Id="294" PostHistoryTypeId="2" PostId="153" RevisionGUID="0182a25f-a6fd-44ec-bc65-5814db6ad88c" CreationDate="2010-07-09T20:08:26.583" UserId="88" Text="I realise it may depend on what you're doing, but as a genral rule, which is preferred and why?" />
  <row Id="295" PostHistoryTypeId="1" PostId="153" RevisionGUID="0182a25f-a6fd-44ec-bc65-5814db6ad88c" CreationDate="2010-07-09T20:08:26.583" UserId="88" Text="Is it generally better to cut chicken breast with or against the grain?" />
  <row Id="296" PostHistoryTypeId="3" PostId="153" RevisionGUID="0182a25f-a6fd-44ec-bc65-5814db6ad88c" CreationDate="2010-07-09T20:08:26.583" UserId="88" Text="&lt;technique&gt;&lt;chicken&gt;" />
  <row Id="297" PostHistoryTypeId="2" PostId="154" RevisionGUID="b5a8aa3f-ac00-404a-8cee-8f54da9997cb" CreationDate="2010-07-09T20:08:54.367" UserId="60" Text="Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them?" />
  <row Id="298" PostHistoryTypeId="1" PostId="154" RevisionGUID="b5a8aa3f-ac00-404a-8cee-8f54da9997cb" CreationDate="2010-07-09T20:08:54.367" UserId="60" Text="How do I ripen unripe oranges and grapefruits?" />
  <row Id="299" PostHistoryTypeId="3" PostId="154" RevisionGUID="b5a8aa3f-ac00-404a-8cee-8f54da9997cb" CreationDate="2010-07-09T20:08:54.367" UserId="60" Text="&lt;ripe&gt;&lt;citrus&gt;" />
  <row Id="300" PostHistoryTypeId="2" PostId="155" RevisionGUID="c93da837-3536-4eac-9206-a81292121469" CreationDate="2010-07-09T20:09:05.037" UserId="60" Text="You don't.&#xD;&#xA;&#xD;&#xA;Citrus fruits, unlike most other fruits, do not ripen after being picked from the tree.&#xD;&#xA;&#xD;&#xA;The only solution is to be proactive and not buy unripe citrus." />
  <row Id="301" PostHistoryTypeId="2" PostId="156" RevisionGUID="00aabb2a-9723-4851-b89f-bdfa8b97c6e9" CreationDate="2010-07-09T20:09:08.203" UserId="34" Text="I find myself using Cider Vinegar and White Wine Vinegar the most often" />
  <row Id="302" PostHistoryTypeId="2" PostId="157" RevisionGUID="ecb5b3b3-e3e0-4ff7-8ac6-a928c632ed7f" CreationDate="2010-07-09T20:09:20.917" UserId="43" Text="These will cover 90+% of the recipes you're likely to find:&#xD;&#xA;&#xD;&#xA;- White Wine Vinegar&#xD;&#xA;- Apple Cidar Vinegar&#xD;&#xA;- Balsamic Vinegar&#xD;&#xA;&#xD;&#xA;And if you do a lot of asian cooking, it's worth it to invest in a bottle of Rice Wine Vinegar" />
  <row Id="303" PostHistoryTypeId="2" PostId="158" RevisionGUID="720d6b28-52d3-4bd1-805c-31888104250d" CreationDate="2010-07-09T20:09:24.537" UserId="79" Text="All the books I've read say that oiling your food is the preferred method.&#xD;&#xA;&#xD;&#xA;Having said that, I often oil my grill by using a paper towel with oil on it" />
  <row Id="304" PostHistoryTypeId="2" PostId="159" RevisionGUID="01bd2fde-78dc-4b8b-bf23-0ae47f0b0cb1" CreationDate="2010-07-09T20:09:24.787" UserId="27" Text="I'm not 100% sure but I found [this site][1] that explains what fleur de sel is. It says that &#xD;&#xA;&#xD;&#xA;&gt; Like other sea salts, fleur de sel is harvested by evaporating sea water. However, to harvest fleur de sel, workers gently skim the top layer of the sea salt from partially evaporated pools, before it sinks to the bottom again. These salt crystals are very fine, light, and delicate, and must be handled with care and exposed to minimal moisture, or they will clump again.&#xD;&#xA;&#xD;&#xA;It looks like you are reproducing how fleur de sel is made, through boiling the water which is the equivalent to &quot;evaporating sea water&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-fleur-de-sel.htm" />
  <row Id="305" PostHistoryTypeId="2" PostId="160" RevisionGUID="9ee0d1f1-7096-4a29-9ad5-d64e5e4eb480" CreationDate="2010-07-09T20:10:13.770" UserId="61" Text="The difference is probably the level of heat being applied to the burgers. Pan frying is only heating one side and probably isn't as intense as the broil/grill method. &#xD;&#xA;&#xD;&#xA;I always use a [patty press][1] when I make my burgers since it compacts them really well and helps them to be less round. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Progressive-International-Perfect-Burger-Press/dp/B001C68OIG/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1278706120&amp;sr=1-1" />
  <row Id="306" PostHistoryTypeId="2" PostId="161" RevisionGUID="9a4444f0-f901-49df-9b4b-85423fdc88d8" CreationDate="2010-07-09T20:10:20.820" UserId="41" Text="The ones I always have:&#xD;&#xA;&#xD;&#xA;  * White vinegar (as a condiment, and also for cleaning);&#xD;&#xA;  * Balsamic vinegar (mainly for salads - let it age!)&#xD;&#xA;  * Rice vinegar (essential to almost all Asian cooking);&#xD;&#xA;  * Red wine vinegar (essential in French and a lot of Italian cooking);&#xD;&#xA;  * Cider vinegar (the best deglazer, and great in chilis)" />
  <row Id="307" PostHistoryTypeId="2" PostId="162" RevisionGUID="a8102224-522b-4ec9-b1af-4553d3ea07e0" CreationDate="2010-07-09T20:10:21.227" UserId="26" Text="I usually take it out of the refrigerator an hour prior to cooking and salt 30 minutes prior to cooking.  I think I heard these numbers from a Good Eats episode, but I could be totally mistaken on where I picked up this habit." />
  <row Id="308" PostHistoryTypeId="2" PostId="163" RevisionGUID="ab535671-1363-42ec-bafd-098ff9e6ff4d" CreationDate="2010-07-09T20:10:37.200" UserId="88" Text="I'm not sure what causes the bowing to be more pronounced from one cooking method versus another, but **the solution is to put a thumbprint indentation in the middle,** creating a slight &quot;donutted&quot; shape.   This will help to ensure you get the &quot;patty&quot; shape you want." />
  <row Id="309" PostHistoryTypeId="2" PostId="164" RevisionGUID="08b387a2-c984-4d3a-ab6d-51b4af76436b" CreationDate="2010-07-09T20:11:24.157" UserDisplayName="user73" Text="Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go fresh instead? Is there any benefit in using dried herbs with some recipes?" />
  <row Id="310" PostHistoryTypeId="1" PostId="164" RevisionGUID="08b387a2-c984-4d3a-ab6d-51b4af76436b" CreationDate="2010-07-09T20:11:24.157" UserDisplayName="user73" Text="When, if ever, are dried herbs preferable to fresh herbs?" />
  <row Id="311" PostHistoryTypeId="3" PostId="164" RevisionGUID="08b387a2-c984-4d3a-ab6d-51b4af76436b" CreationDate="2010-07-09T20:11:24.157" UserDisplayName="user73" Text="&lt;herbs&gt;" />
  <row Id="312" PostHistoryTypeId="2" PostId="165" RevisionGUID="e051df50-c1fb-4e94-98d1-d705bf892ed7" CreationDate="2010-07-09T20:11:32.470" UserId="40" Text="Just make sure, for safety or other reasons, that they are always being watched, or they can't reach anything alone. I once had simple side of cooked spinach ruined with a lethal dose of salt, because (we suspect) the 5 year old wanted to &quot;help.&quot;" />
  <row Id="313" PostHistoryTypeId="11" PostId="76" RevisionGUID="f8ef329c-e4bf-4dba-860a-d74d0ff9e204" CreationDate="2010-07-09T20:11:41.317" UserId="-1" Text="[{&quot;Id&quot;:16,&quot;DisplayName&quot;:&quot;Lorenzo&quot;},{&quot;Id&quot;:31,&quot;DisplayName&quot;:&quot;forefinger&quot;},{&quot;Id&quot;:82,&quot;DisplayName&quot;:&quot;Luminose&quot;},{&quot;Id&quot;:70,&quot;DisplayName&quot;:&quot;Dave DeLong&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="314" PostHistoryTypeId="2" PostId="166" RevisionGUID="7256bb08-51d0-4e49-b354-23114683cbb1" CreationDate="2010-07-09T20:12:49.503" UserId="67" Text="I wouldn't recommend it -- it can be done, but I think it's more for show than anything else. They're actually pulling the edge of one knife against the back of the other one.&#xD;&#xA;&#xD;&#xA;My mom used to always use the bottom of a plate to hone (sharpen) ? her knives.  The plates were glazed stoneware, but the bottom was unglazed.  We never had a steel that I can remember.&#xD;&#xA;&#xD;&#xA;Most home chefs aren't putting their knives through as much work as professional chefs, and likely aren't as aggressive with their knives, so likely don't need to be as worried about honing, so long as they're following @hobodave's advice (*no* glass cutting boards!), take care of them (no dropping them in the metal sink with glasses) and aren't hacking through bones.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="315" PostHistoryTypeId="2" PostId="167" RevisionGUID="1194113b-eedb-4e49-aab8-985628804c59" CreationDate="2010-07-09T20:14:11.187" UserId="70" Text="Alton Brown talked about this on an episode of Good Eats, and here's what I remember:&#xD;&#xA;&#xD;&#xA;If you cut with the grain, you'll end up with long strands of protein, like this:&#xD;&#xA;&#xD;&#xA;    ------------------------&#xD;&#xA;    ------------------------&#xD;&#xA;    ------------------------&#xD;&#xA;&#xD;&#xA;From what I understand, this means that it'll be pretty chewy.  Your mouth has to work harder to break the strands up into smaller pieces to be more easily swallowed.&#xD;&#xA;&#xD;&#xA;If you cut against the grain, you get strands like this:&#xD;&#xA;&#xD;&#xA;    ||||||||||||||||||||||||&#xD;&#xA;    ||||||||||||||||||||||||&#xD;&#xA;    ||||||||||||||||||||||||&#xD;&#xA;&#xD;&#xA;You can see that the strands are much shorter, which means the meat will fall apart more easily (each strand doesn't have as much surface area to connect to adjacent strands) and will therefore be more tender." />
  <row Id="316" PostHistoryTypeId="6" PostId="138" RevisionGUID="cad76d8f-dc04-4c2b-be5f-d59b33e40512" CreationDate="2010-07-09T20:14:48.890" UserId="90" Comment="edited tags" Text="&lt;salt&gt;&lt;steak&gt;" />
  <row Id="317" PostHistoryTypeId="2" PostId="168" RevisionGUID="48bd5631-4e34-4a69-b89e-44070708a1e4" CreationDate="2010-07-09T20:14:52.963" UserId="26" Text="I believe the only type of food that gains calories from cooking is starches, and it would vary depending on the type of starch." />
  <row Id="318" PostHistoryTypeId="6" PostId="54" RevisionGUID="2230054d-5026-4f10-9f27-19355355fcf6" CreationDate="2010-07-09T20:15:33.773" UserId="16" Comment="edited tags" Text="&lt;technique&gt;&lt;risotto&gt;&lt;rice&gt;" />
  <row Id="319" PostHistoryTypeId="2" PostId="169" RevisionGUID="e0c0685a-c677-4bb4-a86b-fd0add1ed8e7" CreationDate="2010-07-09T20:15:37.487" UserId="41" Text="I almost always cut against the grain, as it tends to make the meat softer when cooked.  Also, since cutting against the grain can be difficult to do without shredding, I partly freeze the chicken first by leaving it in the freezer for a half hour - much easier to slice that way.&#xD;&#xA;&#xD;&#xA;One exception is if it's going into a stir fry.  Then, I tend to cut along the grain, because really thin slices cut against the grain have a way of falling apart in the wok (at least, they do for me)." />
  <row Id="321" PostHistoryTypeId="2" PostId="171" RevisionGUID="a48d57d1-b763-45c2-baaf-dcc1ad10f0b7" CreationDate="2010-07-09T20:17:41.553" UserId="22" Text="Certain herbs are very mild when fresh and do not develop their full smell and flavour until dried; e.g. bayleaf, oregano.&#xD;&#xA;&#xD;&#xA;Fresh herbs generally have short storage times. When substituting you typically need to add much more of the herb, as drying shrinks it concentrating the flavour." />
  <row Id="322" PostHistoryTypeId="2" PostId="172" RevisionGUID="936b9880-2d17-4fb7-a362-14baa6b338dc" CreationDate="2010-07-09T20:17:58.323" UserId="17" Text="[This page][1] lists several methods for drying and storing herbs. A quick summary:&#xD;&#xA;&#xD;&#xA; - Food dehydrator - [a topic unto itself][2]&#xD;&#xA; - Air drying - Indoors or out, you need shelter, low humidity, and air circulation&#xD;&#xA; - Sun drying - Low humidity, need to make sure the sunlight is not too intense&#xD;&#xA; - Microwave oven or traditional oven - use very low temperatures&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.culinarymusings.com/2008/07/a-brief-guide-to-drying-and-storing-herbs/&#xD;&#xA;  [2]: http://www.motherearthnews.com/Real-Food/2003-06-01/Choosing-a-Food-Dehydrator.aspx" />
  <row Id="323" PostHistoryTypeId="2" PostId="173" RevisionGUID="7c6c0477-a2d4-4a54-bbc1-d4b8cce047c1" CreationDate="2010-07-09T20:18:47.120" UserId="67" Text="Dry rubs are one case that I can think of where dry is specifically necessary, so you can grind them up properly.&#xD;&#xA;&#xD;&#xA;The main advantage to dry herbs is that they're available year round.  When you're dealing with winter dishes, dry herbs would've been the norm to have used at that time.&#xD;&#xA;&#xD;&#xA;If you are going to substitute, you'll need to add more (typically about 3x as much, as the dry is usually more concentrated), and you'll want to add it late in the cooking process, while dry herbs are usually added early.&#xD;&#xA;&#xD;&#xA;One exception to the rule is bay leaves -- you'll still need to add them early, and you'll want to reduce the number." />
  <row Id="324" PostHistoryTypeId="5" PostId="94" RevisionGUID="7ec43ca5-0db0-4ae4-bc98-7a18ee77ca6d" CreationDate="2010-07-09T20:20:06.430" UserId="16" Comment="added 259 characters in body" Text="&quot;Risotto&quot; is a typical Italian rice-based dish, it comes in a number of variations, but the basic technique is common for all the versions:&#xD;&#xA;&#xD;&#xA;Start browning some chopped onion with butter or olive oil, then add the rice and roast it a bit. When the rice is roasted add some white wine and let it almost evaporate, then cover the rice with vegetable stock. Add continuously stock to cover the rice while it cooks, and stir frequently! The most you stir, the best it cooks! Cook until the rice is soft but be aware to not overcook it! (You should get the ideal cooking level called &quot;al dente&quot;) &#xD;&#xA;&#xD;&#xA;At the end, add butter and parmigiano cheese (this phase is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Now, with this basic receipt you can create as many variations as you want. Just add vegetables, or tomato soup, or cheese, or sausage (add the additional ingredients in time to have they well cooked when the rice itself will be cooked).&#xD;&#xA;&#xD;&#xA;A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rice will have a nice yellow color!" />
  <row Id="325" PostHistoryTypeId="2" PostId="174" RevisionGUID="431b07ee-7d33-4144-a5ca-1ad258562d0a" CreationDate="2010-07-09T20:20:29.550" UserId="26" Text="While we don't generally go a month in advance, we've found a vacuum system to be immensely helpful (we just got a $20 food saver pump and some vacuum bags from Wal-Mart, nothing super fancy).&#xD;&#xA;&#xD;&#xA;Then we went to Sam's club (which we had a membership already - side note: if you have a baby get your formula there, the Member's Mark stuff is amazingly cheap and exactly the same as Enfamil, diapers are also pretty cheap) and bought 10 pounds of beef, a bunch of chicken breasts, and some pork chops.  We then vacuum sealed it all and froze it.&#xD;&#xA;&#xD;&#xA;Whenever we make anything we make roughly 3 times as much as we can eat and vacuum seal the rest.  The left overs usually go about a week before they're gone." />
  <row Id="326" PostHistoryTypeId="2" PostId="175" RevisionGUID="7ef18810-99ac-4193-92ce-087bfee8d386" CreationDate="2010-07-09T20:20:30.220" UserId="69" Text="In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to it or can you craft it with regular cooking equipment?" />
  <row Id="327" PostHistoryTypeId="1" PostId="175" RevisionGUID="7ef18810-99ac-4193-92ce-087bfee8d386" CreationDate="2010-07-09T20:20:30.220" UserId="69" Text="Is there an alternative to condensed milk?" />
  <row Id="328" PostHistoryTypeId="3" PostId="175" RevisionGUID="7ef18810-99ac-4193-92ce-087bfee8d386" CreationDate="2010-07-09T20:20:30.220" UserId="69" Text="&lt;milk&gt;" />
  <row Id="333" PostHistoryTypeId="2" PostId="177" RevisionGUID="320872b3-c7de-415a-8b6d-b31b40924904" CreationDate="2010-07-09T20:23:39.277" UserId="91" Text="A site I have used for years for converting units of speed, length, area, volume, weight... everything you can think of is [www.onlineconversion.com][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.onlineconversion.com" />
  <row Id="334" PostHistoryTypeId="2" PostId="178" RevisionGUID="11b38f7e-adb1-4b0d-8fc5-690ab5e94576" CreationDate="2010-07-09T20:24:06.980" UserId="86" Text="Tie stems together in a brown paper bag, and hang somewhere away from heat and moisture for a few weeks. &#xD;&#xA;&#xD;&#xA;Once they're dry, strip the leaves off of each stem and store in zip-lock bags until needed. Make *sure* they're good and dry before sealing though, or they'll mold!" />
  <row Id="335" PostHistoryTypeId="2" PostId="179" RevisionGUID="cad34f74-856d-43df-af61-319bdb13c19a" CreationDate="2010-07-09T20:24:09.430" UserId="60" Text="I tend to go fresh whenever possible. &#xD;&#xA;&#xD;&#xA;Some useful tips:&#xD;&#xA;&#xD;&#xA;* When using dried, crush them first. I typically smash them with my thumb a few times into the palm of my other hand. This helps release the essential oils in the dried herbs.&#xD;&#xA;* When using fresh in place of dried use slightly more. I'm not an herb-measurer, I eyeball, but I always use roughly 25% more. The fresh herbs tend to have a fresher, yet milder flavor. They also give up their essential oils much easier than dried, so the oils can evaporate and cook away quicker.&#xD;&#xA;* When using fresh in place of dried, add later in the cooking process if possible. This depends a lot on which herbs in particular. The reason behind this is similar to the previous tip, fresh herbs are tenderer and can do a flavor dump very early in the process." />
  <row Id="336" PostHistoryTypeId="5" PostId="101" RevisionGUID="bfd4f7f9-8e5d-4b0f-bc1b-659842c5b72d" CreationDate="2010-07-09T20:24:48.697" UserId="62" Comment="edited body; edited tags" Text="The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and reliable ways to achieve this?" />
  <row Id="340" PostHistoryTypeId="2" PostId="181" RevisionGUID="3268c774-385d-4dba-8798-f9e0ffa58a99" CreationDate="2010-07-09T20:25:13.233" UserId="26" Text="To make sweetened condensed milk:&#xD;&#xA;&#xD;&#xA;&gt; The best make-your-own version is to&#xD;&#xA;&gt; mix 1 cup of evaporated milk with&#xD;&#xA;&gt; 1-1/4 cups of sugar in a saucepan,&#xD;&#xA;&gt; heat and stir until the sugar is&#xD;&#xA;&gt; completely dissolved, and let cool.&#xD;&#xA;&gt; &#xD;&#xA;&gt; If you don't have evaporated milk on&#xD;&#xA;&gt; hand either, you can make your own by&#xD;&#xA;&gt; slowly simmering any quantity of milk&#xD;&#xA;&gt; in a pan until it reduced by 60%, and&#xD;&#xA;&gt; then adding the sugar.&#xD;&#xA;&#xD;&#xA;Source: http://www.ochef.com/125.htm&#xD;&#xA;&#xD;&#xA;Another recipe that sounds like a lot more work and uses powdered milk: http://www.ehow.com/how_4903555_make-condensed-milk.html &#xD;&#xA;" />
  <row Id="341" PostHistoryTypeId="6" PostId="76" RevisionGUID="a422b7eb-af2a-4b23-9de6-5b767d189076" CreationDate="2010-07-09T20:25:30.957" UserId="60" Comment="edited tags" Text="&lt;conversion&gt;&lt;measurements&gt;" />
  <row Id="342" PostHistoryTypeId="2" PostId="182" RevisionGUID="e8e947c6-3642-4580-b3d5-2fcce18a511e" CreationDate="2010-07-09T20:25:43.420" UserId="67" Text="I have two rotating carousels in my cabinet -- because of the height of my shelves, only small containers can fit on the top of one.  I have spices on one, and herbs and extracts on the other.&#xD;&#xA;&#xD;&#xA;I also have a drawer with larger containers and bags (used to refill containers, mostly whole spices), and larger items (cinnamon sticks, dried peppers)" />
  <row Id="343" PostHistoryTypeId="6" PostId="175" RevisionGUID="c70e273c-1fcb-4a54-aa66-7859eed34b84" CreationDate="2010-07-09T20:25:48.037" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;" />
  <row Id="344" PostHistoryTypeId="2" PostId="183" RevisionGUID="f627a3fd-51c5-4acf-be4a-aad50dc8b8cf" CreationDate="2010-07-09T20:26:56.850" UserId="91" Text="I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.&#xD;&#xA;&#xD;&#xA;What are the Food and Cooking community's consensus and why? These topics should be discussed:&#xD;&#xA;&#xD;&#xA; - Wood versus plastic or other materials&#xD;&#xA; - Affect on food safety and cleanliness&#xD;&#xA; - Cost to purchase&#xD;&#xA; - Affect on knife edge and ease of use" />
  <row Id="345" PostHistoryTypeId="1" PostId="183" RevisionGUID="f627a3fd-51c5-4acf-be4a-aad50dc8b8cf" CreationDate="2010-07-09T20:26:56.850" UserId="91" Text="Cutting boards: What are some general tips on purchasing and using a cutting board?" />
  <row Id="346" PostHistoryTypeId="3" PostId="183" RevisionGUID="f627a3fd-51c5-4acf-be4a-aad50dc8b8cf" CreationDate="2010-07-09T20:26:56.850" UserId="91" Text="&lt;cutting&gt;&lt;chopping&gt;&lt;equipment&gt;" />
  <row Id="347" PostHistoryTypeId="2" PostId="184" RevisionGUID="41d781ad-e6cb-48fc-a7c8-d1dc538fe47a" CreationDate="2010-07-09T20:27:25.087" UserId="79" Text="I consider myself a serious home cook. What knives are essential?" />
  <row Id="348" PostHistoryTypeId="1" PostId="184" RevisionGUID="41d781ad-e6cb-48fc-a7c8-d1dc538fe47a" CreationDate="2010-07-09T20:27:25.087" UserId="79" Text="What knives are &quot;required&quot; for a serious home kitchen?" />
  <row Id="349" PostHistoryTypeId="3" PostId="184" RevisionGUID="41d781ad-e6cb-48fc-a7c8-d1dc538fe47a" CreationDate="2010-07-09T20:27:25.087" UserId="79" Text="&lt;knives&gt;" />
  <row Id="351" PostHistoryTypeId="6" PostId="101" RevisionGUID="bfd4f7f9-8e5d-4b0f-bc1b-659842c5b72d" CreationDate="2010-07-09T20:24:48.697" UserId="62" Comment="edited body; edited tags" Text="&lt;technique&gt;&lt;baking&gt;&lt;bread&gt;&lt;preparation&gt;" />
  <row Id="352" PostHistoryTypeId="6" PostId="149" RevisionGUID="fb27e241-d432-4ac2-b36f-c6ff99bff573" CreationDate="2010-07-09T20:28:47.220" UserId="60" Comment="edited tags" Text="&lt;freezing&gt;" />
  <row Id="353" PostHistoryTypeId="6" PostId="149" RevisionGUID="d4e03f7d-72f2-4248-b8ff-02324757d192" CreationDate="2010-07-09T20:28:52.507" UserId="60" Comment="edited tags" Text="&lt;freezing&gt;" />
  <row Id="354" PostHistoryTypeId="2" PostId="186" RevisionGUID="570a2b7a-b54e-464c-9de6-6f25da487d8a" CreationDate="2010-07-09T20:29:33.753" UserId="91" Text="To me, the following are necessary:&#xD;&#xA;&#xD;&#xA;- A chef's knife (8 inch)&#xD;&#xA;- A paring knife&#xD;&#xA;- A bread knife&#xD;&#xA;&#xD;&#xA;There are tasks for which other knives are more suitable, but these are the three I started with, and there's little you may need others for." />
  <row Id="355" PostHistoryTypeId="2" PostId="187" RevisionGUID="d34a4f04-72f9-4060-874e-30207f6fa39d" CreationDate="2010-07-09T20:29:50.710" UserId="92" Text="Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime.&#xD;&#xA;&#xD;&#xA;The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray.&#xD;&#xA;&#xD;&#xA;Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;P.S. Free free to close if this is off topic :) " />
  <row Id="356" PostHistoryTypeId="1" PostId="187" RevisionGUID="d34a4f04-72f9-4060-874e-30207f6fa39d" CreationDate="2010-07-09T20:29:50.710" UserId="92" Text="How to stop sweet/sugary dressings from ruining a baking dish?" />
  <row Id="357" PostHistoryTypeId="3" PostId="187" RevisionGUID="d34a4f04-72f9-4060-874e-30207f6fa39d" CreationDate="2010-07-09T20:29:50.710" UserId="92" Text="&lt;technique&gt;&lt;roast&gt;" />
  <row Id="358" PostHistoryTypeId="2" PostId="188" RevisionGUID="69696ae8-a513-407a-9995-7da7b023d69e" CreationDate="2010-07-09T20:30:25.640" UserDisplayName="user73" Text=" - Chef's &#xD;&#xA; - Carving &#xD;&#xA; - Serrated/bread knife&#xD;&#xA; - Paring &#xD;&#xA; - Filet&#xD;&#xA;&#xD;&#xA;There are plenty more you could use (I love my Santoku), but that will enable you to do just about anything." />
  <row Id="359" PostHistoryTypeId="2" PostId="189" RevisionGUID="88b0caf5-76ae-444e-a5d0-c99ab88589fa" CreationDate="2010-07-09T20:30:33.597" UserId="60" Text="There are three core essentials:&#xD;&#xA;&#xD;&#xA;* Chef's knife&#xD;&#xA;    * 8&quot; or 10&quot; depending on your preferences&#xD;&#xA;* Paring knife&#xD;&#xA;    * 3&quot; or 4&quot; depending on your preferences&#xD;&#xA;* Bread knife&#xD;&#xA;    * As long as possible, 12&quot;+&#xD;&#xA;    * Feel free to go cheap here, it's serrated and thus largely unsharpenable" />
  <row Id="360" PostHistoryTypeId="2" PostId="190" RevisionGUID="4be29db8-9f3c-4b7e-8bf4-cd4f033cc201" CreationDate="2010-07-09T20:30:38.713" UserId="17" Text="When making rice, what is the proper ratio of water that I should use?" />
  <row Id="361" PostHistoryTypeId="1" PostId="190" RevisionGUID="4be29db8-9f3c-4b7e-8bf4-cd4f033cc201" CreationDate="2010-07-09T20:30:38.713" UserId="17" Text="Proper ratio of Water to Rice" />
  <row Id="362" PostHistoryTypeId="3" PostId="190" RevisionGUID="4be29db8-9f3c-4b7e-8bf4-cd4f033cc201" CreationDate="2010-07-09T20:30:38.713" UserId="17" Text="&lt;preparation&gt;&lt;ratio&gt;&lt;water&gt;" />
  <row Id="364" PostHistoryTypeId="2" PostId="191" RevisionGUID="ac9e17af-4e65-4ea1-8a94-a39fd4815d21" CreationDate="2010-07-09T20:31:37.947" UserId="16" Text="When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans when they cook spaghetti. Of course, when they don't cook Italian-style." />
  <row Id="365" PostHistoryTypeId="1" PostId="191" RevisionGUID="ac9e17af-4e65-4ea1-8a94-a39fd4815d21" CreationDate="2010-07-09T20:31:37.947" UserId="16" Text="Which is a typically American way of seasoning spaghetti? " />
  <row Id="366" PostHistoryTypeId="3" PostId="191" RevisionGUID="ac9e17af-4e65-4ea1-8a94-a39fd4815d21" CreationDate="2010-07-09T20:31:37.947" UserId="16" Text="&lt;spaghetti&gt;&lt;american-cuisine&gt;" />
  <row Id="367" PostHistoryTypeId="6" PostId="54" RevisionGUID="a23481f4-5e10-412d-97c6-14f27e1f0466" CreationDate="2010-07-09T20:32:10.627" UserId="16" Comment="edited tags" Text="&lt;technique&gt;&lt;risotto&gt;&lt;rice&gt;&lt;italian-cuisine&gt;" />
  <row Id="368" PostHistoryTypeId="2" PostId="192" RevisionGUID="13301006-6613-4b00-9b16-5995cb768f5a" CreationDate="2010-07-09T20:32:32.420" UserId="31" Text="Totally depends on the rice - I usually read the back of the bag or whatever." />
  <row Id="369" PostHistoryTypeId="2" PostId="193" RevisionGUID="14048b6b-bb0f-47ab-a7e2-1c3e14514932" CreationDate="2010-07-09T20:33:56.787" UserId="41" Text="Pan frying means letting the food sit in the pan and occasionally stirring or flipping.  It tends to be done with larger pieces of food, and at a medium to medium-high heat.&#xD;&#xA;&#xD;&#xA;Sautéing means *shaking* the pan back and forth - making the food &quot;jump&quot;, if you're translating directly.  It's done at a high heat, for a short time, usually with thinly-sliced or finely-chopped ingredients.&#xD;&#xA;&#xD;&#xA;Shallow frying, as I understand it, is basically the same thing as pan-frying.  This would be opposed to deep-frying, where the food is completely submerged in oil." />
  <row Id="370" PostHistoryTypeId="6" PostId="183" RevisionGUID="990ab844-255b-4db1-b28c-174d101fcc58" CreationDate="2010-07-09T20:34:01.747" UserId="91" Comment="Retag" Text="&lt;cutting&gt;&lt;knives&gt;&lt;chopping&gt;&lt;equipment&gt;" />
  <row Id="371" PostHistoryTypeId="2" PostId="194" RevisionGUID="0cba62d4-608f-4354-b665-9d93e6510e51" CreationDate="2010-07-09T20:34:09.093" UserId="60" Text="This question is largely unanswerable due to the many variables of personal preference, rice type, water hardness, etc.&#xD;&#xA;&#xD;&#xA;Get yourself a proper rice cooker. (&lt;a href=&quot;http://www.amazon.com/gp/product/B000MAKVLQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000MAKVLQ&quot;&gt;Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker and Warmer with Induction Heating System, Stainless Steel&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000MAKVLQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;)&#xD;&#xA;&#xD;&#xA;Then follow the instructions." />
  <row Id="372" PostHistoryTypeId="2" PostId="195" RevisionGUID="976f3803-0d63-4a58-b27b-6f66e493c45d" CreationDate="2010-07-09T20:35:16.643" UserId="100" Text="I've used [YummySoup][1] on the Mac which was reasonable. It's HTML import feature is certainly very good. I haven't yet found anything that seems to can be shared between multiple machines/platforms easily unfortunately.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hungryseacow.com/main.htm &quot;YummySoup&quot;" />
  <row Id="373" PostHistoryTypeId="2" PostId="196" RevisionGUID="d160a1ac-8543-494f-9e1d-291917386dcf" CreationDate="2010-07-09T20:35:29.293" UserId="63" Text="Normally tomato sauce (Ragu, Prego, etc) with Parmesean cheese on top." />
  <row Id="374" PostHistoryTypeId="2" PostId="197" RevisionGUID="2dd363c0-86d5-4d13-8b86-68e11de67b09" CreationDate="2010-07-09T20:35:30.497" UserId="27" Text="I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some kind of difference.&#xD;&#xA;&#xD;&#xA;Do you think that cinnamon and nutmeg are different from each other? How different are they and how?" />
  <row Id="375" PostHistoryTypeId="1" PostId="197" RevisionGUID="2dd363c0-86d5-4d13-8b86-68e11de67b09" CreationDate="2010-07-09T20:35:30.497" UserId="27" Text="Differences/Similarities between cinnamon and nutmeg" />
  <row Id="376" PostHistoryTypeId="3" PostId="197" RevisionGUID="2dd363c0-86d5-4d13-8b86-68e11de67b09" CreationDate="2010-07-09T20:35:30.497" UserId="27" Text="&lt;spices&gt;" />
  <row Id="377" PostHistoryTypeId="2" PostId="198" RevisionGUID="abe96eb6-2b5b-46e0-ae5f-13571b94a176" CreationDate="2010-07-09T20:35:31.743" UserId="105" Text="A little salt in the water used to boil the spaghetti.&#xD;&#xA;For a sauce, our family likes a tomato sauce, like a marinara, that we buy in a jar, and we add cooked ground beef to the sauce to make it a meat sauce.&#xD;&#xA;" />
  <row Id="378" PostHistoryTypeId="2" PostId="199" RevisionGUID="a8896e73-dc39-4f85-8a49-8bdd43f40f8f" CreationDate="2010-07-09T20:35:59.993" UserId="31" Text="I use three:&#xD;&#xA;&#xD;&#xA; - Chef's knife - sharp, straight blade&#xD;&#xA; - Bread knife&#xD;&#xA; - Sometimes a serrated knife for tough vegetables&#xD;&#xA;&#xD;&#xA;But then I'm a vegetarian, so I don't need to cut meat." />
  <row Id="379" PostHistoryTypeId="2" PostId="200" RevisionGUID="c446933d-ddac-47e5-a27e-7fed206b8a8f" CreationDate="2010-07-09T20:36:04.550" UserId="61" Text="Parsley is usually used more for looks than for taste. If you don't have it, then you can probably leave it out. " />
  <row Id="380" PostHistoryTypeId="2" PostId="201" RevisionGUID="5b6986e7-aec2-4c92-be19-2d8ebdcd1398" CreationDate="2010-07-09T20:36:10.743" UserId="91" Text="I use my cutting board and place a layer of plastic film (&quot;saran wrap&quot;) over it. It can still result in somewhat of a mess, so a zip lock bag may work better albeit more expensively." />
  <row Id="381" PostHistoryTypeId="2" PostId="202" RevisionGUID="c8844f45-df2c-47f3-ab49-7b4a47e9cb93" CreationDate="2010-07-09T20:36:25.640" UserDisplayName="user73" Text="I use two types of cutting boards: wood and [soft] plastic. The plastic is for meat, or anything that could ruin a wood cutting board. Wood is for everything else. If you can afford it, try to get an end-grain wood cutting board.&#xD;&#xA;&#xD;&#xA;Bamboo is a popular choice right now (it's affordable and sustainable), but I don't have any personal experience with it.&#xD;&#xA;&#xD;&#xA;Most other materials, especially glass, will ruin your knives." />
  <row Id="382" PostHistoryTypeId="2" PostId="203" RevisionGUID="5a4aed49-92d6-4b32-b44b-791cfa4c6f9f" CreationDate="2010-07-09T20:37:59.193" UserId="35" Text="Some people say cleaning with water remove the taste from the mushrooms. &#xD;&#xA;&#xD;&#xA;But if I don't user water the mushrooms will carry a lot of dust.&#xD;&#xA;&#xD;&#xA;Do you have any technique for cleaning mushroom so I don't eat crap but don't spoil the mushroom." />
  <row Id="383" PostHistoryTypeId="1" PostId="203" RevisionGUID="5a4aed49-92d6-4b32-b44b-791cfa4c6f9f" CreationDate="2010-07-09T20:37:59.193" UserId="35" Text="How to clean mushrooms?" />
  <row Id="384" PostHistoryTypeId="3" PostId="203" RevisionGUID="5a4aed49-92d6-4b32-b44b-791cfa4c6f9f" CreationDate="2010-07-09T20:37:59.193" UserId="35" Text="&lt;technique&gt;&lt;mushrooms&gt;" />
  <row Id="385" PostHistoryTypeId="2" PostId="204" RevisionGUID="963ec9e6-3fa3-4214-bf9d-be11d7587eb8" CreationDate="2010-07-09T20:38:32.080" UserId="100" Text="I use a very long piece of clingwrap, place the meat about 1 quarter of the way along and fold it over. Because of air isn't trapped it doesn't rip. In then bang away with a rolling pin. Doesn't seem to get too messy (maybe I don't hit it hard enough!)" />
  <row Id="386" PostHistoryTypeId="2" PostId="205" RevisionGUID="be0ad1a5-abf1-4af9-a57a-99b276272953" CreationDate="2010-07-09T20:38:40.707" UserId="21" Text="Don't use a glass board. It dulls the edge of the knife and the food you are trying to cut is more likely to slip than on a wood/plastic board." />
  <row Id="387" PostHistoryTypeId="2" PostId="206" RevisionGUID="b6e18dc2-7fda-4947-bc8e-d81ac5aa903d" CreationDate="2010-07-09T20:38:41.283" UserId="79" Text="I've got a 6&quot; chef's knife that I find more useful than my 8&quot; chef&#xD;&#xA;&#xD;&#xA;I also love my 8&quot; Santoku" />
  <row Id="388" PostHistoryTypeId="2" PostId="207" RevisionGUID="a7940468-d7d2-49c6-b52e-bb229f4da0b8" CreationDate="2010-07-09T20:39:14.480" UserId="105" Text="Think about how you are going to re-heat the food.  Some foods reheat fine in the microwave, like soups, stews, and some meats.  Others need to be heated in the oven, like pizza.  There are vacuum bags that are boilable for pastas and vegetables.  " />
  <row Id="389" PostHistoryTypeId="2" PostId="208" RevisionGUID="3b94c229-53e8-4ca0-9b4c-9ac2079d451b" CreationDate="2010-07-09T20:39:19.550" UserId="61" Text="I prefer the answer in [wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&gt; Sautéing is a method of cooking food&#xD;&#xA;&gt; that uses a small amount of fat in a&#xD;&#xA;&gt; shallow pan over relatively high heat&#xD;&#xA;&#xD;&#xA;And it differs from pan-frying:&#xD;&#xA;&#xD;&#xA;&gt; Sautéing is often confused with&#xD;&#xA;&gt; pan-frying, in which larger pieces of&#xD;&#xA;&gt; food (for example, chops or steaks)&#xD;&#xA;&gt; are cooked quickly, and flipped onto&#xD;&#xA;&gt; both sides. Some cooks make a&#xD;&#xA;&gt; distinction between the two based on&#xD;&#xA;&gt; the depth of the oil used, while&#xD;&#xA;&gt; others use the terms&#xD;&#xA;&gt; interchangeably.[1][2][3] Sautéing&#xD;&#xA;&gt; differs from searing in that searing&#xD;&#xA;&gt; only cooks the surface of the food.&#xD;&#xA;&gt; Sautéing is also different from&#xD;&#xA;&gt; stir-fry in that all the ingredients&#xD;&#xA;&gt; in the pan are cooked at once, instead&#xD;&#xA;&gt; of serially in a small pool of oil.&#xD;&#xA;&#xD;&#xA;I've never heard of shallow frying...&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Saut%C3%A9ing" />
  <row Id="390" PostHistoryTypeId="6" PostId="154" RevisionGUID="6ce5b498-5d02-48de-8537-13aa410deb6b" CreationDate="2010-07-09T20:40:38.110" UserId="91" Comment="edited tags" Text="&lt;ripe&gt;&lt;citrus&gt;&lt;fruit&gt;" />
  <row Id="391" PostHistoryTypeId="2" PostId="209" RevisionGUID="be14c048-e121-4409-b5d2-f6fc370b4f10" CreationDate="2010-07-09T20:40:41.543" UserId="31" Text="You have to clean them, since they're covered in dirt. I rub them gently with a wet paper towel so that the skin isn't peeled off too much." />
  <row Id="392" PostHistoryTypeId="5" PostId="189" RevisionGUID="4f7c376d-48ff-443c-9f32-302d5f19373e" CreationDate="2010-07-09T20:41:01.073" UserId="60" Comment="added 559 characters in body" Text="There are three core essentials:&#xD;&#xA;&#xD;&#xA;* Chef's knife&#xD;&#xA;    * 8&quot; or 10&quot; depending on your preferences&#xD;&#xA;* Paring knife&#xD;&#xA;    * 3&quot; or 4&quot; depending on your preferences&#xD;&#xA;* Bread knife&#xD;&#xA;    * As long as possible, 12&quot;+&#xD;&#xA;    * Feel free to go cheap here, it's serrated and thus largely unsharpenable&#xD;&#xA;&#xD;&#xA;You may want to check out Alton Brown's book, &lt;a href=&quot;http://www.amazon.com/gp/product/1584796960?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584796960&quot;&gt;Alton Brown's Gear For Your Kitchen&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584796960&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. He spends a chapter on knives and where to go past the essentials. He also suggests which ones are worth spending money on and which should be throwaways." />
  <row Id="393" PostHistoryTypeId="6" PostId="191" RevisionGUID="0b972838-1b12-4c70-afd4-4dccd8551fc2" CreationDate="2010-07-09T20:41:02.323" UserId="91" Comment="edited tags" Text="&lt;spaghetti&gt;&lt;american-cuisine&gt;&lt;pasta&gt;" />
  <row Id="394" PostHistoryTypeId="2" PostId="210" RevisionGUID="3bcd6abb-051c-42e2-bfb8-022cab10d540" CreationDate="2010-07-09T20:41:21.260" UserDisplayName="user73" Text="I have a small brush (like [this one][1]) that I use to &quot;dust off&quot; the mushrooms. I don't use water at all.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-Mushroom-Brush/dp/B000SSSUH4" />
  <row Id="395" PostHistoryTypeId="6" PostId="97" RevisionGUID="7c1af74f-5cd6-4cec-b653-a7ae1af77b0d" CreationDate="2010-07-09T20:42:11.557" UserId="91" Comment="edited tags" Text="&lt;grilling&gt;&lt;sauce&gt;&lt;bbq&gt;&lt;condiments&gt;" />
  <row Id="396" PostHistoryTypeId="2" PostId="211" RevisionGUID="efd52d92-57fe-418e-87e2-af3b3ba51255" CreationDate="2010-07-09T20:42:53.723" UserId="41" Text="The *most* common preparation is tomato sauce and parmesan cheese.&#xD;&#xA;&#xD;&#xA;Of course, some Americans will tell you that the only *truly American* way to eat spaghetti is to top it with chili, then shredded cheddar cheese, then chopped onions, then red kidney beans.  It's hard to fully express the majesty of this dish, and should only be enjoyed on special occasions, like the Super Bowl.&#xD;&#xA;&#xD;&#xA;In Canada (which I consider to be basically &quot;American&quot;), it's also fairly common to add or replace the tomato sauce with pesto sauce.  Soft goat cheese is another common additive.  Perhaps these sound &quot;Italian&quot; but I'd consider an Italian pasta to be something more like a bolognese, carbonara, alfredo, or even the trusty old butter/olive oil and parmesan cheese.  You'll almost never see tomato sauce combined with pesto sauce in an authentic Italian restaurant (or in Italy), but it's common in American home cooking." />
  <row Id="397" PostHistoryTypeId="2" PostId="212" RevisionGUID="1ecc6f18-d205-452e-b8a2-000176eeb133" CreationDate="2010-07-09T20:43:57.510" UserId="60" Text="I find that brushes and even paper towels are too rough on mushrooms. I use cold running water and gentle rubbing by hand." />
  <row Id="398" PostHistoryTypeId="6" PostId="190" RevisionGUID="49828c27-e42c-42c0-85ee-da041ce1c307" CreationDate="2010-07-09T20:44:07.510" UserId="21" Comment="edited tags" Text="&lt;preparation&gt;&lt;rice&gt;" />
  <row Id="400" PostHistoryTypeId="2" PostId="213" RevisionGUID="f42d002e-017e-4a6c-94f2-11540e166f1f" CreationDate="2010-07-09T20:44:28.163" UserId="45" Text="I use a soft brush (shaped like a mushroom!) and running water. Mushrooms don't absorb very much water, despite what you might think, so it's not a problem to wash them. If you're going to fry them, and are worried about splattering, they'll air dry fairly quickly after washing. &#xD;&#xA;&#xD;&#xA;And yes, mushrooms are grown on rotting wood and composted manure. Not going to hurt you, but it's a little distasteful not to wash them!" />
  <row Id="401" PostHistoryTypeId="5" PostId="94" RevisionGUID="59b4684e-7a13-454e-92e1-6588b47662a2" CreationDate="2010-07-09T20:45:39.830" UserId="16" Comment="added 27 characters in body; added 98 characters in body" Text="&quot;Risotto&quot; is a typical Italian rice-based dish, it comes in a number of variations, but the basic technique is common for all the versions:&#xD;&#xA;&#xD;&#xA;Start browning some chopped onion with butter or olive oil, then add the rice and roast it a bit. When the rice is roasted add some white wine and let it almost evaporate, then cover the rice with vegetable stock. Add continuously stock to cover the rice while it cooks, and stir frequently! The most you stir, the best it cooks! Cook until the rice is soft but be aware to not overcook it! You should get the ideal cooking level called &quot;al dente&quot;, the best way to get it is to taste frequently (as every rice variety has a different cooking time).&#xD;&#xA;&#xD;&#xA;At the end, add butter and grated parmigiano cheese and stir vigorously (this phase is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Now, with this basic receipt you can create as many variations as you want. Just add vegetables, or tomato soup, or cheese, or sausage (add the additional ingredients in time to have they well cooked when the rice itself will be cooked).&#xD;&#xA;&#xD;&#xA;A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rice will have a nice yellow color!" />
  <row Id="403" PostHistoryTypeId="2" PostId="214" RevisionGUID="f060921d-eb37-423d-ac40-153d87f4e3dd" CreationDate="2010-07-09T20:47:38.703" UserId="86" Text="YMMV, but here's what I do:&#xD;&#xA;&#xD;&#xA;1. Find a flat, sturdy surface large enough to hold all the meat with room to spare. You can use a cutting board for this if you want, but you don't have to - you're pounding, not cutting. Plus, if you have a lot of meat you don't need to work in batches or find a huge cutting board.&#xD;&#xA;&#xD;&#xA;2. Lay down a layer or two of newspaper. It's cheap and you're just going to throw it away.&#xD;&#xA;&#xD;&#xA;3. Lay down a layer of waxed paper. Don't go all the way to the edge of the newspaper, just room enough to work. It'll slide nicely and help reduce sticking / tearing.&#xD;&#xA;&#xD;&#xA;4. Lay down your meat, arranged with room for flattening.&#xD;&#xA;&#xD;&#xA;5. Lay down another layer of waxed paper.&#xD;&#xA;&#xD;&#xA;6. Finish up with another layer of newspaper.&#xD;&#xA;&#xD;&#xA;7. Grab a rubber mallet and pound to desired thickness.  I sometimes use a sledgehammer, but the mallet is gentler and more precise. Go by feel, not by appearance - the newspaper should help with this...&#xD;&#xA;&#xD;&#xA;8. Lift off the top paper and discard.&#xD;&#xA;&#xD;&#xA;9. Move your meat to a plate.&#xD;&#xA;&#xD;&#xA;10. Discard bottom papers and wipe up any blood that escaped." />
  <row Id="404" PostHistoryTypeId="2" PostId="215" RevisionGUID="6852c599-a8e4-4677-a6ea-c615d9c5103b" CreationDate="2010-07-09T20:48:47.780" UserId="61" Text="I've only made a couple of bbq sauces, but they've always come out really well. I'd suggest you should add some spices to your recipe (or just add a bbq rub).&#xD;&#xA;&#xD;&#xA; - paprika&#xD;&#xA; - black pepper&#xD;&#xA; - coarse salt&#xD;&#xA; - garlic powder&#xD;&#xA; - onion powder&#xD;&#xA; - cayenne pepper&#xD;&#xA;&#xD;&#xA;Another good ingredient is liquid smoke as it gives it a nice smokey flavor." />
  <row Id="405" PostHistoryTypeId="5" PostId="6" RevisionGUID="86200efa-8ca9-4a60-aaf8-46526ab0e512" CreationDate="2010-07-09T20:48:57.687" UserId="27" Comment="expanding question" Text="I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalent but I don't have fresh or dried parsley. Is there something else (ex another dried herb) I can use instead of parsley?&#xD;&#xA;&#xD;&#xA;I know it is used mainly for looked rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for look but there must be something about the taste otherwise it would call for parsley within the sauce as well." />
  <row Id="406" PostHistoryTypeId="2" PostId="216" RevisionGUID="10cf4898-88bb-43bf-a707-c6f3566d3ffd" CreationDate="2010-07-09T20:51:47.117" UserId="91" Text="I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle designed to cover the pan without creating a seal.&#xD;&#xA;&#xD;&#xA;Are these a worthwhile investment, or do they just wind up being one more item to clean?" />
  <row Id="407" PostHistoryTypeId="1" PostId="216" RevisionGUID="10cf4898-88bb-43bf-a707-c6f3566d3ffd" CreationDate="2010-07-09T20:51:47.117" UserId="91" Text="Should I purchase and use a grease or oil splash screen?" />
  <row Id="408" PostHistoryTypeId="3" PostId="216" RevisionGUID="10cf4898-88bb-43bf-a707-c6f3566d3ffd" CreationDate="2010-07-09T20:51:47.117" UserId="91" Text="&lt;frying&gt;&lt;equipment&gt;&lt;stove&gt;" />
  <row Id="409" PostHistoryTypeId="2" PostId="217" RevisionGUID="f835ff91-d540-40dd-90a1-9e1992a9fa55" CreationDate="2010-07-09T20:53:01.483" UserId="86" Text="Cilantro leaves might do, depending on what flavor you're after. If it calls for fresh and you only have dried, don't bother though." />
  <row Id="410" PostHistoryTypeId="5" PostId="183" RevisionGUID="e3b49fa0-cb13-4316-9399-dc237a5c7f59" CreationDate="2010-07-09T20:53:01.937" UserId="91" Comment="Edited to conform more to question rather than discussion type material." Text="I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and storage.&#xD;&#xA;&#xD;&#xA;What are the pros and cons of the following and why?&#xD;&#xA;&#xD;&#xA; - Wood versus plastic or other materials&#xD;&#xA; - Affect on food safety and cleanliness&#xD;&#xA; - Cost to purchase&#xD;&#xA; - Affect on knife edge and ease of use" />
  <row Id="411" PostHistoryTypeId="6" PostId="183" RevisionGUID="e3b49fa0-cb13-4316-9399-dc237a5c7f59" CreationDate="2010-07-09T20:53:01.937" UserId="91" Comment="Edited to conform more to question rather than discussion type material." Text="&lt;knives&gt;&lt;cutting&gt;&lt;equipment&gt;&lt;chopping&gt;" />
  <row Id="412" PostHistoryTypeId="2" PostId="218" RevisionGUID="bfe2ffb6-9806-4104-8d07-13f0f6460b07" CreationDate="2010-07-09T20:53:07.473" UserId="26" Text="You could cover the baking tray with a sheet of parchment paper." />
  <row Id="413" PostHistoryTypeId="2" PostId="219" RevisionGUID="c3d8d2b2-2f13-4895-8283-316f4005b335" CreationDate="2010-07-09T20:53:42.027" UserDisplayName="user73" Text="They are one more item to clean, but they are a lot easier to clean than the walls and stove.&#xD;&#xA;&#xD;&#xA;I have several in different sizes - very worthwhile in my opinion." />
  <row Id="414" PostHistoryTypeId="5" PostId="83" RevisionGUID="ab0731d0-e199-4f35-9c2b-e7bde0cc506e" CreationDate="2010-07-09T20:54:03.820" UserId="61" Comment="added 199 characters in body" Text="I always stick the chicken in a zip lock bag and pound it that way. &#xD;&#xA;&#xD;&#xA;And I use a [flat meat tenderizer][1] which doesn't rip the bag. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-6211-Meat-Pounder/dp/B0000CFMPU/ref=sr_1_11?ie=UTF8&amp;s=home-garden&amp;qid=1278708795&amp;sr=8-11" />
  <row Id="415" PostHistoryTypeId="2" PostId="220" RevisionGUID="3c338d16-40cf-4b2b-95ed-87a42b7a2fd7" CreationDate="2010-07-09T20:54:43.350" UserId="41" Text="Depends on the rice, of course - here are the most common types:&#xD;&#xA;&#xD;&#xA;  * White rice: 2:1&#xD;&#xA;  * Brown rice: 1.5:1&#xD;&#xA;  * Jasmine rice: 1.1:1&#xD;&#xA;  * Wild rice: 4:1, but immediately wash with cold water and drain when done." />
  <row Id="416" PostHistoryTypeId="6" PostId="84" RevisionGUID="6c99a846-8be3-4418-a5fa-8cd0957c2e12" CreationDate="2010-07-09T20:58:29.550" UserId="79" Comment="edited tags" Text="&lt;baking&gt;&lt;recipe&gt;&lt;waffle&gt;" />
  <row Id="417" PostHistoryTypeId="6" PostId="84" RevisionGUID="92903988-9ad3-4752-9d9c-7b6e20a4fcac" CreationDate="2010-07-09T20:58:44.637" UserId="79" Comment="edited tags" Text="&lt;baking&gt;&lt;recipe&gt;&lt;waffle&gt;&lt;pancake&gt;" />
  <row Id="418" PostHistoryTypeId="6" PostId="203" RevisionGUID="ba5c3071-da62-4bdf-90ea-bdce44dc3875" CreationDate="2010-07-09T20:59:10.343" UserDisplayName="user73" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;&lt;mushrooms&gt;" />
  <row Id="419" PostHistoryTypeId="5" PostId="197" RevisionGUID="c0694324-0513-4ab6-b585-97d24a244ab1" CreationDate="2010-07-09T21:01:30.027" UserId="27" Comment="reworded the wording" Text="I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutmeg so it seems like there must be some kind of difference.&#xD;&#xA;&#xD;&#xA;What are the specific differences between cinnamon and nutmeg? And are they significant enough to justify buying both cinnamon and nutmeg?" />
  <row Id="420" PostHistoryTypeId="2" PostId="221" RevisionGUID="c119d9d8-40f0-4e42-ada2-70e732954629" CreationDate="2010-07-09T21:01:36.970" UserId="16" Text="How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varieties. There is a comprehensive list or a book devoted to pepper and receipts with pepper?" />
  <row Id="421" PostHistoryTypeId="1" PostId="221" RevisionGUID="c119d9d8-40f0-4e42-ada2-70e732954629" CreationDate="2010-07-09T21:01:36.970" UserId="16" Text="Pepper varieties" />
  <row Id="422" PostHistoryTypeId="3" PostId="221" RevisionGUID="c119d9d8-40f0-4e42-ada2-70e732954629" CreationDate="2010-07-09T21:01:36.970" UserId="16" Text="&lt;spices&gt;&lt;pepper&gt;" />
  <row Id="423" PostHistoryTypeId="2" PostId="222" RevisionGUID="d794c7d1-68a7-46e7-89a5-9b04713bbe6a" CreationDate="2010-07-09T21:04:38.380" UserId="108" Text="I've tried making Alfredo sauce several times based on a few online recipes.&#xD;&#xA;&#xD;&#xA;It generally comes out pretty tasty, but also with one flaw: the sauce is grainy or gritty because the grated Parmesan cheese doesn't fully melt.  Doing searches online, most people seem to recommend starting with block Parmesan cheese and grating or shredding it at home.  However, at least at the stores around here, block Parmesan is much more expensive than the usual dried/grated stuff.&#xD;&#xA;&#xD;&#xA;Does anyone have a technique for getting the cheaper stuff to melt smoothly into the sauce, or alternatively a cheaper source for the more suitable types of Parmesan?" />
  <row Id="424" PostHistoryTypeId="1" PostId="222" RevisionGUID="d794c7d1-68a7-46e7-89a5-9b04713bbe6a" CreationDate="2010-07-09T21:04:38.380" UserId="108" Text="How can I make cheap, smooth homemade Alfredo sauce?" />
  <row Id="425" PostHistoryTypeId="3" PostId="222" RevisionGUID="d794c7d1-68a7-46e7-89a5-9b04713bbe6a" CreationDate="2010-07-09T21:04:38.380" UserId="108" Text="&lt;sauce&gt;&lt;alfredo&gt;&lt;budget-cooking&gt;" />
  <row Id="426" PostHistoryTypeId="2" PostId="223" RevisionGUID="3ebd381e-dc4f-447f-a5c7-662d2f4dbe21" CreationDate="2010-07-09T21:04:53.420" UserId="112" Text="Let's compile a list of vegetarian/vegan meat replacements." />
  <row Id="427" PostHistoryTypeId="1" PostId="223" RevisionGUID="3ebd381e-dc4f-447f-a5c7-662d2f4dbe21" CreationDate="2010-07-09T21:04:53.420" UserId="112" Text="Best meat replacements for a vegetarian/vegan?" />
  <row Id="428" PostHistoryTypeId="3" PostId="223" RevisionGUID="3ebd381e-dc4f-447f-a5c7-662d2f4dbe21" CreationDate="2010-07-09T21:04:53.420" UserId="112" Text="&lt;meat&gt;&lt;vegan&gt;&lt;vegetarian&gt;" />
  <row Id="429" PostHistoryTypeId="2" PostId="224" RevisionGUID="5b55b79e-6f2f-4508-808e-c6c880b0ec8c" CreationDate="2010-07-09T21:05:36.587" UserId="86" Text="Try to remember where you read that. And then don't read them anymore.&#xD;&#xA;&#xD;&#xA;If you find your nutmeg and cinnamon tasting at all similar, they've both turned to dust and should be discarded.&#xD;&#xA;&#xD;&#xA;And next time, buy whole nutmeg - it tastes much better freshly-grated, and keeps much longer without turning into vaguely-spicy-bitter dust." />
  <row Id="430" PostHistoryTypeId="2" PostId="225" RevisionGUID="ae093c42-fe8c-486b-a0df-9a35c39b254d" CreationDate="2010-07-09T21:05:51.077" UserId="37" Text="You could try cooking at a slightly lower temperature, spraying the walls of your oven with water or putting an oven-safe bowl of water in with the cookies to prevent drying out, and/or cook them for less time.&#xD;&#xA;&#xD;&#xA;When finished cooling immediately put them into an airtight container or foil and they will stay fairly soft, but of course are best just after cooling." />
  <row Id="431" PostHistoryTypeId="2" PostId="226" RevisionGUID="ed2bebfe-975a-4afe-a792-0031a6ea6392" CreationDate="2010-07-09T21:07:29.077" UserId="31" Text="Generic replacements:&#xD;&#xA;&#xD;&#xA; - Seitan: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA; - Tofu&#xD;&#xA; - Tempeh&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - Tofurkey (Roasts, Sausages, Deli Slices)&#xD;&#xA; - Lightlife " />
  <row Id="432" PostHistoryTypeId="2" PostId="227" RevisionGUID="3991beb6-f050-4ddb-b84a-d6be441b1f7f" CreationDate="2010-07-09T21:08:48.527" UserId="112" Text="For Pizza cooking at home. What is the best alternative to the pizza stone?" />
  <row Id="433" PostHistoryTypeId="1" PostId="227" RevisionGUID="3991beb6-f050-4ddb-b84a-d6be441b1f7f" CreationDate="2010-07-09T21:08:48.527" UserId="112" Text="For Pizza cooking at home. What is the best alternative to the pizza stone?" />
  <row Id="434" PostHistoryTypeId="3" PostId="227" RevisionGUID="3991beb6-f050-4ddb-b84a-d6be441b1f7f" CreationDate="2010-07-09T21:08:48.527" UserId="112" Text="&lt;pizza&gt;" />
  <row Id="435" PostHistoryTypeId="2" PostId="228" RevisionGUID="30b932cc-bbb7-4371-90db-51881ac70dbb" CreationDate="2010-07-09T21:09:12.303" UserDisplayName="user73" Text="I've only attempted this once, and it was a complete disaster. Can anyone provide some tips for a beginner?" />
  <row Id="436" PostHistoryTypeId="1" PostId="228" RevisionGUID="30b932cc-bbb7-4371-90db-51881ac70dbb" CreationDate="2010-07-09T21:09:12.303" UserDisplayName="user73" Text="How do you remove the pit from a mango?" />
  <row Id="437" PostHistoryTypeId="3" PostId="228" RevisionGUID="30b932cc-bbb7-4371-90db-51881ac70dbb" CreationDate="2010-07-09T21:09:12.303" UserDisplayName="user73" Text="&lt;preparation&gt;&lt;mango&gt;" />
  <row Id="438" PostHistoryTypeId="2" PostId="229" RevisionGUID="560308ed-cdec-4d04-a8a8-cd1ffebe3ed3" CreationDate="2010-07-09T21:09:30.943" UserId="86" Text="The real stuff is expensive because it's still actually cheese. If you're gonna use the canned stuff, you're probably better off just leaving it out entirely (or sprinkling it on top at the table as-desired...)&#xD;&#xA;&#xD;&#xA;It doesn't take a *lot* of cheese either - it's pretty strong stuff. You can probably get away with just a few ounces..." />
  <row Id="440" PostHistoryTypeId="2" PostId="231" RevisionGUID="2b48fa7e-df27-415d-81a3-f0c6bfed6721" CreationDate="2010-07-09T21:10:13.610" UserId="60" Text="Unglazed quarry tile" />
  <row Id="442" PostHistoryTypeId="16" PostId="76" RevisionGUID="e3ba8a4c-fa36-42c6-a9c8-e2a715770a69" CreationDate="2010-07-09T21:11:30.363" UserId="31" />
  <row Id="443" PostHistoryTypeId="2" PostId="233" RevisionGUID="de4e18bd-0e2c-4a48-bd20-ffdd1dd13d84" CreationDate="2010-07-09T21:11:53.670" UserId="43" Text="We typically eat jasmine rice. For 2 people we use 1/2 c rice to 3/4 c water. After boiling and letting the boiling settle, cook for 7 min." />
  <row Id="444" PostHistoryTypeId="2" PostId="234" RevisionGUID="25c43fa3-62aa-4215-8014-547819251012" CreationDate="2010-07-09T21:12:39.957" UserId="27" Text="I haven't tried this before but I found [this][1] youtube video that shows you how.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=rD-h1XThJVA" />
  <row Id="445" PostHistoryTypeId="2" PostId="235" RevisionGUID="247f1361-9f7d-4834-bec8-585f6752f866" CreationDate="2010-07-09T21:14:24.013" UserId="112" Text="Typically you just cut the flesh around the pit. If the mango ripeness is right (soft but not mushy) you'll get nice chunks of mango and minimum mess." />
  <row Id="446" PostHistoryTypeId="6" PostId="227" RevisionGUID="3343271b-6e9b-444b-b874-d4c1d498b34e" CreationDate="2010-07-09T21:14:37.523" UserId="62" Comment="edited tags" Text="&lt;baking&gt;&lt;pizza&gt;" />
  <row Id="447" PostHistoryTypeId="2" PostId="236" RevisionGUID="141a971f-4937-4150-b073-cf52d30363b6" CreationDate="2010-07-09T21:15:45.870" UserId="16" Text="I usually bake it in the oven over the grid, but you should use an iron baking pan if the dough is too soft. Absolutely avoid microwave, even with the crisp plate." />
  <row Id="448" PostHistoryTypeId="5" PostId="231" RevisionGUID="200ee336-47e5-4ac1-ad90-c330adfea981" CreationDate="2010-07-09T21:16:21.037" UserId="60" Comment="added 30 characters in body" Text="Unglazed quarry tile. Preferably 3/4&quot; to 1&quot; thick." />
  <row Id="449" PostHistoryTypeId="2" PostId="237" RevisionGUID="a011bd56-2762-46cc-a272-307340a95fa4" CreationDate="2010-07-09T21:17:54.967" UserId="86" Text="In addition to what everyone else has said (increase fat...), make sure you let the dough rest (in the fridge or freezer) for *at least* 20 minutes before baking." />
  <row Id="450" PostHistoryTypeId="2" PostId="238" RevisionGUID="2a307806-8045-430a-8b42-8734555de6d9" CreationDate="2010-07-09T21:19:30.570" UserId="114" Text="Cinnamon is from the bark of a tree, and nutmeg is a seed.  Cinnamon is the &quot;hot&quot; flavor in a lot of candies, e.g. &quot;Hot Tamales&quot;, as well as being used in apple pie and cinnamon rolls.  Nutmeg is more subtle, often used with other spices, sometimes including cinnamon.  Beyond this, let your taste buds decide.  &#xD;&#xA;&#xD;&#xA;And yes, it's worth it to buy both spices if your recipes call for them." />
  <row Id="451" PostHistoryTypeId="2" PostId="239" RevisionGUID="ef9c80d4-4822-4876-9fe9-edb691b350f9" CreationDate="2010-07-09T21:21:32.850" UserId="41" Text="Are you absolutely certain that the &quot;grittiness&quot; is caused by the cheese not melting, and not because the sauce is curdling?  If you cook it too long or too fast, that is what will happen.&#xD;&#xA;&#xD;&#xA;If you *must* use the Kraft stuff (personally, I think it has no flavour compared to real Reggiano), try melting the cheese on low heat in a very small amount of cream first, before you add it to the main sauce pan.  If it's still gritty, either it's curdling or you need to use a better cheese." />
  <row Id="452" PostHistoryTypeId="2" PostId="240" RevisionGUID="bc32d169-139b-43b0-96d5-5629a2c73484" CreationDate="2010-07-09T21:21:44.330" UserId="40" Text="If I see a recipe I like, and it includes a marinade or sauce in which butter or oil is a significant ingredient, is there any way to substitute that fat and preserve a similar taste and texture? For example I recently cooked a citrus shrimp recipe and simply skipped 90% of the recommended oil and it tasted pretty good, but I don't know what I may have missed out on. I know fat is pretty fundamental to food so maybe the answer is no." />
  <row Id="453" PostHistoryTypeId="1" PostId="240" RevisionGUID="bc32d169-139b-43b0-96d5-5629a2c73484" CreationDate="2010-07-09T21:21:44.330" UserId="40" Text="Removing fat from a recipe" />
  <row Id="454" PostHistoryTypeId="3" PostId="240" RevisionGUID="bc32d169-139b-43b0-96d5-5629a2c73484" CreationDate="2010-07-09T21:21:44.330" UserId="40" Text="&lt;substitutions&gt;&lt;health&gt;&lt;fats&gt;" />
  <row Id="455" PostHistoryTypeId="2" PostId="241" RevisionGUID="4f87c6d6-6143-49fd-8236-26ec870e845f" CreationDate="2010-07-09T21:26:32.540" UserId="114" Text="The pit is flat and thin and surrounded with a lot of fiber and most of the meat.  The best solution is to cut the mango into 3 &quot;slices&quot; (||), starting at the stem end, and cutting as close to the pit as possible.  Use a sharp knife.  The middle slice will have the pit and a small amount of meat and skin around the edge.  You can peel the skin and chew the meat at the edge of the pit, but there isn't a whole lot." />
  <row Id="456" PostHistoryTypeId="2" PostId="242" RevisionGUID="df930485-37f1-4780-8c1b-4baa53c032ae" CreationDate="2010-07-09T21:26:49.233" UserId="86" Text="It depends entirely on the recipe and how it will be used. Fat can work as a medium for flavors and heat, to provide texture (especially in the case of emulsification), and for its own flavor. Blindly removing it from a recipe may &quot;work&quot;, but leave you with something quite different from what was originally intended - whether that's ok with you is a personal decision.&#xD;&#xA;&#xD;&#xA;Rather than looking to *eliminate* fat, look to maximize your benefit from it. Find out what purpose it serves in a given recipe, then find an oil you like that fulfills that purpose and add only as much as is necessary. " />
  <row Id="457" PostHistoryTypeId="4" PostId="191" RevisionGUID="54e77bef-6ad4-4fbd-bf4d-e173e8177c98" CreationDate="2010-07-09T21:27:52.527" UserId="16" Comment="edited title" Text="Which is a typically American way of seasoning spaghetti and other pasta? " />
  <row Id="458" PostHistoryTypeId="2" PostId="243" RevisionGUID="10e39b2f-6240-4d9a-a620-27861b432ef0" CreationDate="2010-07-09T21:30:31.027" UserId="62" Text="I think it is more important to look for what fats are in your ingredients. You should avoid transfats (mostly in prepared foods) and saturated fats, but unsaturated fats are very important for your health. See also [this website][1] as an example were to find information about this.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.healthcastle.com/goodfats-badfats.shtml" />
  <row Id="462" PostHistoryTypeId="2" PostId="245" RevisionGUID="00c93df8-55cd-4c25-b804-d20182675821" CreationDate="2010-07-09T21:36:32.620" UserId="86" Text="Nothin' better on a hot summer afternoon than a slice of cold pie... And nothin' says &quot;summer&quot; like a great big fluffy meringue topping over that slab of rhubarb/lemon/banana custard. &#xD;&#xA;&#xD;&#xA;Unfortunately, mine haven't been turning out that way. They bake up nicely, but fall within a half hour of baking. &#xD;&#xA;&#xD;&#xA;I whip egg whites mixed with 1/8 tsp cream of tartar (per egg) until they reach soft peaks, then mix in 1 tablespoon of sugar (per egg) while continuing to beat until it gets stiff - then spread over the hot pie filling and bake for 10-15 minutes at 400F. Topping doubles in size, then falls as it cools, ending somewhat less impressive than it started.&#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="463" PostHistoryTypeId="1" PostId="245" RevisionGUID="00c93df8-55cd-4c25-b804-d20182675821" CreationDate="2010-07-09T21:36:32.620" UserId="86" Text="How can I keep meringue pie-topping from falling?" />
  <row Id="464" PostHistoryTypeId="3" PostId="245" RevisionGUID="00c93df8-55cd-4c25-b804-d20182675821" CreationDate="2010-07-09T21:36:32.620" UserId="86" Text="&lt;technique&gt;&lt;baking&gt;&lt;eggs&gt;&lt;meringue&gt;" />
  <row Id="465" PostHistoryTypeId="2" PostId="246" RevisionGUID="e37f0b79-094f-49ec-8563-68d45e8a6d31" CreationDate="2010-07-09T21:38:24.070" UserId="89" Text="I've seen it done a set of stems tied together and hanged upside down (leaves pointing to the ground) on a string on a dry room.&#xD;&#xA;&#xD;&#xA;That said, I think fresh oregano is so much nicer and tastier than dried one that I wouldn't even bother to dry it." />
  <row Id="467" PostHistoryTypeId="2" PostId="248" RevisionGUID="c711bced-b75c-4d78-97fe-abaecea55f06" CreationDate="2010-07-09T21:41:01.463" UserId="35" Text="First you make a cut with your teeth, and peel with your teeth and hands. After the mango is peeled you eat it all, them you discard the pit and wash your hands and mouth.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;But if you want to use the mango for a recipe you cut it with a knife avoiding the pit." />
  <row Id="469" PostHistoryTypeId="2" PostId="250" RevisionGUID="9b06dd45-c86c-482a-b706-aacd99a2c7ac" CreationDate="2010-07-09T21:45:12.477" UserId="35" Text="You should buy a pizza stone, but if you don't have one you can bake it directly over the grid. This way will be more crispy than over a iron baking pan." />
  <row Id="470" PostHistoryTypeId="2" PostId="251" RevisionGUID="ea9a2683-7825-4f13-91d3-12136eed87b3" CreationDate="2010-07-09T21:47:43.507" UserId="115" Text="I think you have it pretty well covered with the list you've provided. The only other I'm aware of is the Szechuan Peppercorn, which is an important part of Asian cusine. For example the are a key ingredient in &lt;a href=&quot;http://en.wikipedia.org/wiki/Five-spice_powder&quot;&gt;Five - spice powder&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;You may find reference to things like French Perrercorns but these just tend to be blends of the the others." />
  <row Id="472" PostHistoryTypeId="2" PostId="252" RevisionGUID="dd471740-8df7-4d97-8639-86e1bfad7c31" CreationDate="2010-07-09T21:49:36.157" UserId="124" Text="There is also white pepper. There's not really a difference in a taste, but it's good for dishes where the flecks of black pepper would ruin the look." />
  <row Id="473" PostHistoryTypeId="2" PostId="253" RevisionGUID="78826379-9cc3-4a36-bb8c-cc4bd36351eb" CreationDate="2010-07-09T21:51:29.417" UserId="124" Text="Heat up a cast iron skillet and the broiler on your oven until everything is as hot as possible. Put the pizza upside-down on the skillet an put everything under the broiler. The goal is to cook with as much heat as possible. You can also try it over the barbecue, which is  a bit easier to manage." />
  <row Id="474" PostHistoryTypeId="2" PostId="254" RevisionGUID="84582ee3-2da6-409d-af79-99aee0b863ec" CreationDate="2010-07-09T21:52:25.127" UserId="123" Text="Is there something you can look for? Am I left to the seller's word and my own discernment?" />
  <row Id="475" PostHistoryTypeId="1" PostId="254" RevisionGUID="84582ee3-2da6-409d-af79-99aee0b863ec" CreationDate="2010-07-09T21:52:25.127" UserId="123" Text="How can I tell if a fish can safely be prepared &quot;crudo&quot;?" />
  <row Id="476" PostHistoryTypeId="3" PostId="254" RevisionGUID="84582ee3-2da6-409d-af79-99aee0b863ec" CreationDate="2010-07-09T21:52:25.127" UserId="123" Text="&lt;fish&gt;&lt;crudo&gt;" />
  <row Id="477" PostHistoryTypeId="2" PostId="255" RevisionGUID="d82c5c16-6139-4d45-addd-e1f4c90ff449" CreationDate="2010-07-09T21:53:06.983" UserId="89" Text="I imagine this depends on what the food is. Spaghetti you can either throw more water (or change the water) if you detect it on time, afterwards you can wash them, but on a slice of grilled meat?, or a tomato sauce? " />
  <row Id="478" PostHistoryTypeId="1" PostId="255" RevisionGUID="d82c5c16-6139-4d45-addd-e1f4c90ff449" CreationDate="2010-07-09T21:53:06.983" UserId="89" Text="How to fix food that got extra salty?" />
  <row Id="479" PostHistoryTypeId="3" PostId="255" RevisionGUID="d82c5c16-6139-4d45-addd-e1f4c90ff449" CreationDate="2010-07-09T21:53:06.983" UserId="89" Text="&lt;salt&gt;&lt;remove&gt;" />
  <row Id="480" PostHistoryTypeId="2" PostId="256" RevisionGUID="4eaf9053-36e6-46f1-961c-5bab8db62165" CreationDate="2010-07-09T21:54:12.443" UserId="124" Text="Garbanzo beans (chickpeas) make for a delicious veggie burger. Grilled eggplant is also quite lovely." />
  <row Id="481" PostHistoryTypeId="2" PostId="257" RevisionGUID="05d5922f-891a-49c7-a6a1-fc0ab2155c9f" CreationDate="2010-07-09T21:54:52.693" UserId="51" Text="For many dishes mushrooms are a great meat replacement." />
  <row Id="482" PostHistoryTypeId="2" PostId="258" RevisionGUID="3f0e970a-1d9d-4751-9f8b-de254d5aa25e" CreationDate="2010-07-09T21:55:14.250" UserId="86" Text="1. Determine correct ratio of food to salt.&#xD;&#xA;2. Add more food until proper ratio is achieved.&#xD;&#xA;&#xD;&#xA;Or just serve extra beer with it." />
  <row Id="483" PostHistoryTypeId="2" PostId="259" RevisionGUID="3cad887f-5826-4962-bc15-dab0fb8fe3ae" CreationDate="2010-07-09T21:55:32.223" UserId="123" Text="If you could only buy one knife, I would get a French Chef's knife or a Japanese Santoku, probably in the 8 inch size. These knives are both used differently (different techniques) so I would also research how to properly hold and use whichever one you go with." />
  <row Id="484" PostHistoryTypeId="2" PostId="260" RevisionGUID="57eb947d-4acc-47a9-b954-1f07af54ce46" CreationDate="2010-07-09T21:55:37.730" UserId="112" Text="Oils and butters are very natural products. Skipping oil, butter, etc won't make your food healthier. &#xD;&#xA;&#xD;&#xA;The rule of a thumb is to use fresh, natural ingredients: natural oil like olive, butter that has no animal fat added and made of non-skim milk. Those products will do you no harm, enrich the flavor of your food and (assuming you have a healthy lifestyle) make your body stronger." />
  <row Id="485" PostHistoryTypeId="6" PostId="255" RevisionGUID="980720ee-e478-457a-8768-848d70895497" CreationDate="2010-07-09T21:56:20.850" UserId="112" Comment="edited tags" Text="&lt;salt&gt;&lt;remove&gt;&lt;fix&gt;&lt;emergency&gt;" />
  <row Id="486" PostHistoryTypeId="2" PostId="261" RevisionGUID="771eac5f-f3f5-4ee3-9662-24aab46cc407" CreationDate="2010-07-09T21:57:23.503" UserId="63" Text="I have a seasoned cast iron skillet, and I don't want to mess up the seasoning when I'm cleaning it.  What do I use and what don't I use to get it back to clean?&#xD;&#xA;&#xD;&#xA;I've heard not to use soap and to make sure it is dry, but nothing beyond that." />
  <row Id="487" PostHistoryTypeId="1" PostId="261" RevisionGUID="771eac5f-f3f5-4ee3-9662-24aab46cc407" CreationDate="2010-07-09T21:57:23.503" UserId="63" Text="How do you clean a cast iron skillet?" />
  <row Id="488" PostHistoryTypeId="3" PostId="261" RevisionGUID="771eac5f-f3f5-4ee3-9662-24aab46cc407" CreationDate="2010-07-09T21:57:23.503" UserId="63" Text="&lt;cast-iron&gt;&lt;cleaning&gt;" />
  <row Id="492" PostHistoryTypeId="2" PostId="263" RevisionGUID="73f90aa4-47c5-4e57-a000-83c2c82625c7" CreationDate="2010-07-09T21:58:03.860" UserId="89" Text="What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?" />
  <row Id="493" PostHistoryTypeId="1" PostId="263" RevisionGUID="73f90aa4-47c5-4e57-a000-83c2c82625c7" CreationDate="2010-07-09T21:58:03.860" UserId="89" Text="What's the easiest dough for a Lemon Pie that still tastes good?" />
  <row Id="494" PostHistoryTypeId="3" PostId="263" RevisionGUID="73f90aa4-47c5-4e57-a000-83c2c82625c7" CreationDate="2010-07-09T21:58:03.860" UserId="89" Text="&lt;dough&gt;&lt;lemon-pie&gt;" />
  <row Id="497" PostHistoryTypeId="16" PostId="223" RevisionGUID="a469f39f-94ee-4aca-8da2-865097b520f6" CreationDate="2010-07-09T21:58:31.443" UserId="112" />
  <row Id="499" PostHistoryTypeId="2" PostId="266" RevisionGUID="c7731241-0135-43e4-ad49-6d1c0601d5ad" CreationDate="2010-07-09T22:01:16.870" UserId="123" Text="Such as:&#xD;&#xA;&#xD;&#xA; - Splenda&#xD;&#xA; - Artificial Sweeteners&#xD;&#xA; - Sugar &quot;In the Raw&quot;&#xD;&#xA;&#xD;&#xA;Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from nutritional differences, can I expect drastically different flavors?" />
  <row Id="500" PostHistoryTypeId="1" PostId="266" RevisionGUID="c7731241-0135-43e4-ad49-6d1c0601d5ad" CreationDate="2010-07-09T22:01:16.870" UserId="123" Text="What are the advantages and disadvantages of various sugar/substitutes?" />
  <row Id="501" PostHistoryTypeId="3" PostId="266" RevisionGUID="c7731241-0135-43e4-ad49-6d1c0601d5ad" CreationDate="2010-07-09T22:01:16.870" UserId="123" Text="&lt;substitutions&gt;&lt;sugar&gt;" />
  <row Id="502" PostHistoryTypeId="2" PostId="267" RevisionGUID="8bdff4fa-f5b9-46bb-9ccc-71f206d53bba" CreationDate="2010-07-09T22:01:27.400" UserId="16" Text="I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want...&#xD;&#xA;&#xD;&#xA;When I try to cook a steak at home, I almost ever get it burned outside and almost totally raw inside. Actually only a thin layer is cooked (or I should say carbonized).&#xD;&#xA;&#xD;&#xA;So, which are the basics for properly cooking a steak (say, to a medium-well grade)?" />
  <row Id="503" PostHistoryTypeId="1" PostId="267" RevisionGUID="8bdff4fa-f5b9-46bb-9ccc-71f206d53bba" CreationDate="2010-07-09T22:01:27.400" UserId="16" Text="How to properly cook a steak" />
  <row Id="504" PostHistoryTypeId="3" PostId="267" RevisionGUID="8bdff4fa-f5b9-46bb-9ccc-71f206d53bba" CreationDate="2010-07-09T22:01:27.400" UserId="16" Text="&lt;steak&gt;&lt;basics&gt;" />
  <row Id="505" PostHistoryTypeId="2" PostId="268" RevisionGUID="83550a97-6da7-4ce8-b433-904b1fc70b9d" CreationDate="2010-07-09T22:02:10.973" UserId="51" Text="Kosher salt and a **small** amount of vegetable oil.  Scrub the pan with the salt on a rag or paper towel, if there are stubborn bits mix a couple drops of oil with the salt, wipe dry with clean towel.  If you use a wet method to clean the pan re-heat it after cleaning to make sure it is completely dry before storing. " />
  <row Id="507" PostHistoryTypeId="2" PostId="269" RevisionGUID="3f8bbabc-eb47-486b-bb0a-3033047cfcaf" CreationDate="2010-07-09T22:03:02.687" UserId="86" Text="Well... Pie dough? Flour, fat, salt and water. I recommend lard for flavor and texture." />
  <row Id="508" PostHistoryTypeId="2" PostId="270" RevisionGUID="eeb47501-36d1-477c-adb5-53fa41061a27" CreationDate="2010-07-09T22:03:04.247" UserId="123" Text="Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?" />
  <row Id="509" PostHistoryTypeId="1" PostId="270" RevisionGUID="eeb47501-36d1-477c-adb5-53fa41061a27" CreationDate="2010-07-09T22:03:04.247" UserId="123" Text="How can I prevent pan fried chicken from becoming too chewy?" />
  <row Id="510" PostHistoryTypeId="3" PostId="270" RevisionGUID="eeb47501-36d1-477c-adb5-53fa41061a27" CreationDate="2010-07-09T22:03:04.247" UserId="123" Text="&lt;chicken&gt;&lt;please-remove-this-tag&gt;" />
  <row Id="511" PostHistoryTypeId="2" PostId="271" RevisionGUID="be0e06f5-73f3-4472-8aa3-2f2670690aea" CreationDate="2010-07-09T22:03:22.173" UserId="124" Text="In addition to oil, make sure the grill is nice and hot before you start cooking. The same principle applies when pan frying." />
  <row Id="512" PostHistoryTypeId="2" PostId="272" RevisionGUID="2a2ca31f-d7be-4b82-82f2-842ebc571f10" CreationDate="2010-07-09T22:03:33.700" UserId="63" Text="Turn your heat down and leave it on the grill longer." />
  <row Id="515" PostHistoryTypeId="2" PostId="273" RevisionGUID="0893761a-a734-472b-a56c-06282696104b" CreationDate="2010-07-09T22:06:16.523" UserId="61" Text="Splenda, besides giving you the runs, is very hard to bake with. My wife had gestational diabetes so we tried baking with splenda and nothing turned out right. Splenda has no nutritional value.&#xD;&#xA;&#xD;&#xA;Raw sugar is great, but it has a slightly different taste than processed sugar, similiar to brown sugar. &#xD;&#xA;&#xD;&#xA;Artificial sweetners would probalby have similar issues to splenda, but I've never tried them outside of sweetening tea." />
  <row Id="516" PostHistoryTypeId="2" PostId="274" RevisionGUID="1d507859-bd40-406d-98ab-4e733cb365f6" CreationDate="2010-07-09T22:08:05.680" UserId="125" Text="Often recipes say to chop garlic, but I usually cheat and just crush it as it's quicker. Is there any difference in doing this? Will it have much of an effect on the flavour of the dish?" />
  <row Id="517" PostHistoryTypeId="1" PostId="274" RevisionGUID="1d507859-bd40-406d-98ab-4e733cb365f6" CreationDate="2010-07-09T22:08:05.680" UserId="125" Text="Is there any difference between chopped and crushed garlic in cooking?" />
  <row Id="518" PostHistoryTypeId="3" PostId="274" RevisionGUID="1d507859-bd40-406d-98ab-4e733cb365f6" CreationDate="2010-07-09T22:08:05.680" UserId="125" Text="&lt;technique&gt;&lt;garlic&gt;" />
  <row Id="519" PostHistoryTypeId="2" PostId="275" RevisionGUID="b7560e98-20f9-49f8-ab99-cfd5a8c49081" CreationDate="2010-07-09T22:08:21.670" UserId="123" Text="First, let the meat warm to about room temperature. This way you aren't trying to heat up a cold center. Personally I prefer to only cook each side once (meaning I only flip the meat over once). The actual temperature of your grill and the amount of time you cook it per side will depend on the thickness of the steak and how you want it done. Don't use a fork or knife to cut it open while it is grilling as this will let the juices out.&#xD;&#xA;&#xD;&#xA;[How to tell when a steak is done.][1]&#xD;&#xA;&#xD;&#xA;Also, I would argue that medium-well is not a properly cooked steak.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbqreport.com/archives/barbecue/2005/07/24/how-to-tell-when-a-steak-is-done/" />
  <row Id="520" PostHistoryTypeId="2" PostId="276" RevisionGUID="e89a2651-0bbe-4130-9baa-904ff0d2e601" CreationDate="2010-07-09T22:08:27.113" UserId="89" Text="I do it this way, I'm not sure it is the 'proper' way, but I'm sure they are usually better than what you describe:&#xD;&#xA;&#xD;&#xA;1. Put the room temperature, already seasoned meat in the pan at a high temperature until the meat bleeds&#xD;&#xA;2. Turn them over and lower the heat to mid temp&#xD;&#xA;3. Wait until the other side bleeds&#xD;&#xA;4. Eat" />
  <row Id="521" PostHistoryTypeId="2" PostId="277" RevisionGUID="ec98a334-6973-4bf9-ad3e-1f07c08f4d49" CreationDate="2010-07-09T22:09:50.093" UserId="35" Text="Don't make a drink that is supposed to have sugar without sugar. Unless you're diabetic." />
  <row Id="522" PostHistoryTypeId="5" PostId="269" RevisionGUID="6d70ea8d-e2b6-4f55-9b0d-b4017ca0e341" CreationDate="2010-07-09T22:10:22.197" UserId="86" Comment="added 212 characters in body" Text="Well... Pie dough? Flour, fat, salt and water. I recommend lard for flavor and texture.&#xD;&#xA;&#xD;&#xA;Alternately, a graham cracker crust can be had by putting the crackers into a plastic bag and rolling with a heavy rolling pin until fine crumbs. Then mix in butter, press into a pan, and bake until fragrant." />
  <row Id="523" PostHistoryTypeId="2" PostId="278" RevisionGUID="ad3d66ff-f680-49bc-b338-52820742db2f" CreationDate="2010-07-09T22:12:31.727" UserId="67" Text="What do you qualify as local?&#xD;&#xA;&#xD;&#xA;I'm in the DC area, and there's a farm from Pennsylvania (Twin Springs Fruit Farm) that sets up a farmer's market near my work each week.  I'd rather shop there because they have good food, but I don't know if I'd call it 'local'.&#xD;&#xA;&#xD;&#xA;I'd like to buy from more local farms (within 10 miles), because I want them to stay profitable, so they don't turn into sub developments like what's happening to most of our area.  (Upper Marlboro, MD).  We're working on setting up a farmer's market in the area, but the location we had scoped out took 9 months to be repaved (stamped concrete), and we found out in May when it was almost done that we weren't allowed to have vehicles on it for 12 months.&#xD;&#xA;&#xD;&#xA;As for organic, I couldn't care.  I'd also rather shop at a small grocery store (hispanic/african/asian/&quot;amish&quot;/etc.) as they're smart enough to mark down the food when it's not selling, so it sells before it rots.  I can't say the same for the Safeway/Giant/etc in my area who are trying to sell vegetables at full price past the point where I'd even consider it for soup.&#xD;&#xA;&#xD;&#xA;So, I guess, more criteria to add to the decision : Taste , Freshness, Small Business (and then for me, Local, Price ... and Organic falls somewhere below Packaging, as I refuse to buy eggs in styrofoam containers)&#xD;&#xA;&#xD;&#xA;And some of these things might be weighted -- there's no way I'm going to get local citrus, and I might be willing to pay a premium for small businesses, but it's not 200%.  (well, maybe for the white peaches, or a really good sourdough bread ... sometimes you just have to splurge for the things that really matter to you)" />
  <row Id="524" PostHistoryTypeId="2" PostId="279" RevisionGUID="4c71ff9b-507f-49b0-aa5b-e0ff9617b815" CreationDate="2010-07-09T22:13:11.743" UserId="125" Text="The time and temperature vary on the thickness of the steak, but the key is to avoid continuously turning the steak as it dries it out and makes it tough.&#xD;&#xA;&#xD;&#xA;For about an inch thick steak, I find that 3-4 minutes each side is enough for a nicely medium steak, but as I said, only ever turn once." />
  <row Id="525" PostHistoryTypeId="2" PostId="280" RevisionGUID="d9f04271-18f4-4622-a17f-b5f6c9ba9b43" CreationDate="2010-07-09T22:13:13.850" UserId="89" Text="Not much in my experience, what really does make a difference is between chopping/crushing it and slicing it.&#xD;&#xA;&#xD;&#xA;Sliced browned garlic gives less flavor to the dish as a whole, but remain a tasty thing by itself." />
  <row Id="526" PostHistoryTypeId="5" PostId="266" RevisionGUID="53cd5662-f7bb-48a7-af54-6fe66fbd24ea" CreationDate="2010-07-09T22:13:14.207" UserId="123" Comment="added 10 characters in body" Text="Such as:&#xD;&#xA;&#xD;&#xA; - Splenda&#xD;&#xA; - Artificial Sweeteners&#xD;&#xA; - Sugar &quot;In the Raw&quot;&#xD;&#xA; - Honey&#xD;&#xA;&#xD;&#xA;Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from nutritional differences, can I expect drastically different flavors?" />
  <row Id="527" PostHistoryTypeId="2" PostId="281" RevisionGUID="2e1ebb1c-b643-459f-b57d-d75cb2372acb" CreationDate="2010-07-09T22:13:59.980" UserId="35" Text="**NO**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Both will do, but crushing is easier." />
  <row Id="528" PostHistoryTypeId="2" PostId="282" RevisionGUID="159fd4fe-e4b4-4a7f-b325-7516e731e816" CreationDate="2010-07-09T22:15:23.100" UserId="126" Text="One approach I've taken from Heston Blumenthal is to keep turning the steak every 20 or 30 seconds. That way the heat travels into the steak a bit more evenly. " />
  <row Id="530" PostHistoryTypeId="2" PostId="284" RevisionGUID="2a7e4ffd-a0d3-4dcb-84bf-0b64eca9a601" CreationDate="2010-07-09T22:19:45.433" UserId="126" Text="You could season the grill. Oil the grill before you start cooking and then heat up the grill. The heated oil will create a 'non-stick' surface on the grill. The more often you do it, the more non-stick the grill will become. " />
  <row Id="531" PostHistoryTypeId="2" PostId="285" RevisionGUID="09b2c1db-a738-40f7-8899-8a7e66eea274" CreationDate="2010-07-09T22:20:04.547" UserId="98" Text="There are [devices][1] that can make this rather arduous task easier.&#xD;&#xA;&#xD;&#xA;I haven't used on personally but they have been reccomended by friends.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookability.biz/kitchen-craft-mango-stoner-splitter/b_3615.htm" />
  <row Id="532" PostHistoryTypeId="2" PostId="286" RevisionGUID="de1ce37c-a875-4a0d-ba61-687aad39d950" CreationDate="2010-07-09T22:24:40.313" UserId="99" Text="Here's how I grill a steak:&#xD;&#xA;&#xD;&#xA;1. Let it thaw completely before attempting to cook it.&#xD;&#xA;2. Set the grill to medium/high heat.&#xD;&#xA;3. Clean the grill by putting an onion on a skewer and using that to clean the bars. It adds flavor and gets the bars clean for a clean cook.&#xD;&#xA;4. For an average thickness steak, I throw it on the grill, close the cover, wait 6 minutes. (closing the cover is very important as it allows the steak to get enough heat.&#xD;&#xA;5. Check for grill marks on the bottom side, if they are there, flip.&#xD;&#xA;6. Grill for 6 minutes on the other side with the cover closed.&#xD;&#xA;7. Use a meat thermometer to check the temp of the meat. Medium is around 140. Using thermometers makes cooking a science!&#xD;&#xA;8. Enjoy!&#xD;&#xA;&#xD;&#xA;I left out any seasoning or marinating, because this is just how to COOK a steak, not flavor it." />
  <row Id="533" PostHistoryTypeId="2" PostId="287" RevisionGUID="33fb0b7b-c441-442f-b3f9-4aec7217aa72" CreationDate="2010-07-09T22:27:33.477" UserId="67" Text="To add to what @Knives said -- it also affects texture and moisture in baking.&#xD;&#xA;&#xD;&#xA;It's also important to remember that butter has water in it, so removing butter from a baked good might remove water vapor that's needed for lift -- and you can't just add water back in or it'll mix with the flour.&#xD;&#xA;&#xD;&#xA;All that being said, in quick breads you can get away with replacing about 1/2 of the oil with applesauce or mashed banana.  You might need to experiment to figure out how far you can get away with it.  (and remember to write down what you did!  I'm still kicking myself for the time when the low-fat apple/carrot muffins came out *perfect* and I have no idea what I did).&#xD;&#xA;&#xD;&#xA;This *will not* work for other baked goods, such as those where you have to cream the butter first.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;Oh ... and when you see butter being stirred into a sauce right at the end (&quot;mounting&quot; the sauce ) -- it's actually being used as a thickener, which will affect mouth feel.  You might be able to use a starch to thicken it slightly, but won't have the same feel." />
  <row Id="534" PostHistoryTypeId="2" PostId="288" RevisionGUID="d4cb8a81-61a0-4bb0-88f3-a013a97ad502" CreationDate="2010-07-09T22:32:23.380" UserId="62" Text="For baking I try to use honey instead of sugar where ever I can. However, honey is expensive so I use for recipes that needs lots of sugar rather brown or raw sugar.&#xD;&#xA;&#xD;&#xA;For cooking honey works very well too. It often even enhances the overall flavour when a good honey is used.&#xD;&#xA;&#xD;&#xA;I personally do not use artificial sweetener. I don't like the taste, and I am not sure if it is shown that they do not have unintended side-effects. Especially, aspartame is very controversial in this sense." />
  <row Id="537" PostHistoryTypeId="2" PostId="289" RevisionGUID="12bf6aaf-6f6d-4415-93b8-80dd1c72c41d" CreationDate="2010-07-09T22:36:53.250" UserId="67" Text="I'll start with agreeing with the others -- oil your grill (after first cleaning it), and make sure it's hot.  Think of it like seasoning a cast-iron pan, but you have to redo it, because the heat from the grill can bake it off.&#xD;&#xA;&#xD;&#xA;Next, don't keep trying to move it.  Things like chicken and steak will release from the (well oiled) grill once they've gotten a sear on them.&#xD;&#xA;&#xD;&#xA;Fish, however, I go with an alternate, possibly controversial method -- aluminum foil.  Use a piece of foil slightly larger than the piece of fish (one for each piece, you want space between each piece for the smoke to come up) and oil it slightly.  When set onto a hot grill, you'll even still get grill marks." />
  <row Id="538" PostHistoryTypeId="2" PostId="290" RevisionGUID="265296e0-2bd5-46af-9cad-9ab3b4ef0c17" CreationDate="2010-07-09T22:38:36.930" UserId="106" Text="Artificial sweeteners - particularly those that are &quot;zero-calorie&quot; - are mostly fillers such as dextrose anyway.  Depending which particular filler they use, it may cause unexpected results in your recipe.&#xD;&#xA;&#xD;&#xA;Under the Splenda brand they offer a bulk product that (they claim) can be used interchangeably for sugar in cooking and baking.  We typically use it half-and-half with real sugar." />
  <row Id="539" PostHistoryTypeId="2" PostId="291" RevisionGUID="fba3bd42-293d-43c4-a9d7-12f3d5a90933" CreationDate="2010-07-09T22:41:02.967" UserId="91" Text="There are a lot of advertised tools and electronic gadgets for every field; the kitchen is no exception.&#xD;&#xA;&#xD;&#xA;In my experience, there are a lot of useful tools for specific purposes (a garlic press, for example) but there are also a lot of seemingly useless ones.&#xD;&#xA;&#xD;&#xA;A **useless** gadget or tool is defined as one that&#xD;&#xA;&#xD;&#xA;- does not actually help make the task it was designed for easier&#xD;&#xA;- may cost more than the proper tool or set of tools (or the technique)&#xD;&#xA;- unnecessarily complicates preparation&#xD;&#xA;- may incur injury or increase likelihood of injury&#xD;&#xA;- something that gathers dust and *never* gets used&#xD;&#xA;&#xD;&#xA;So, list any that you have encountered and warn others to steer clear of, and include the reason why. This is a community wiki." />
  <row Id="540" PostHistoryTypeId="1" PostId="291" RevisionGUID="fba3bd42-293d-43c4-a9d7-12f3d5a90933" CreationDate="2010-07-09T22:41:02.967" UserId="91" Text="Unnecessary kitchen gadgets: a reference." />
  <row Id="541" PostHistoryTypeId="3" PostId="291" RevisionGUID="fba3bd42-293d-43c4-a9d7-12f3d5a90933" CreationDate="2010-07-09T22:41:02.967" UserId="91" Text="&lt;equipment&gt;" />
  <row Id="542" PostHistoryTypeId="16" PostId="291" RevisionGUID="fba3bd42-293d-43c4-a9d7-12f3d5a90933" CreationDate="2010-07-09T22:41:02.967" UserId="91" />
  <row Id="544" PostHistoryTypeId="2" PostId="292" RevisionGUID="6a87fbe7-48da-47e8-825c-a96f081493f5" CreationDate="2010-07-09T22:43:09.297" UserId="35" Text="I saw in TV chefs making carpaccio.&#xD;&#xA;&#xD;&#xA;They get a nice raw meat and fillet them in thin pieces.&#xD;&#xA;&#xD;&#xA;Then they make a sauce and side dishes.&#xD;&#xA;&#xD;&#xA;Isn't eating this raw meat dangerous?" />
  <row Id="545" PostHistoryTypeId="1" PostId="292" RevisionGUID="6a87fbe7-48da-47e8-825c-a96f081493f5" CreationDate="2010-07-09T22:43:09.297" UserId="35" Text="Precautions making carpaccio" />
  <row Id="546" PostHistoryTypeId="3" PostId="292" RevisionGUID="6a87fbe7-48da-47e8-825c-a96f081493f5" CreationDate="2010-07-09T22:43:09.297" UserId="35" Text="&lt;preparation&gt;&lt;raw-meat&gt;&lt;carpaccio&gt;" />
  <row Id="547" PostHistoryTypeId="2" PostId="293" RevisionGUID="f5a5a1fb-cb6c-449e-bf6e-f2f3118b6a1d" CreationDate="2010-07-09T22:44:17.097" UserId="47" Text="It depends on the room temperature where you live.  At 65F or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container.  At 80F, it starts to get overly soft and doesn't last more than several days.  Our family goes through about a pound / week and we've never had any issues with keeping a half-pound block on the counter at any given time - we finish it off before it has time to lose any quality or flavour.  The rest we keep in the fridge until needed.  The most important thing is to keep it in a covered container - I'm sure a butter crock would do a great job, but even just any old small plastic container with a lid will do." />
  <row Id="548" PostHistoryTypeId="2" PostId="294" RevisionGUID="ea27ca15-9b48-46ae-8180-f33aeba65da4" CreationDate="2010-07-09T22:44:54.240" UserId="91" Text="When baking or using vanilla, most recipes call for vanilla extract. In the supermarket you can find imitation vanilla flavoring for less money. Obviously the imitation is meant to be as close to the real thing as possible, but:&#xD;&#xA;&#xD;&#xA;- Is there a detectable difference between imitation vanilla and vanilla extract?&#xD;&#xA;- Do any issues arise in baking/cooking resulting from using one or the other?" />
  <row Id="549" PostHistoryTypeId="1" PostId="294" RevisionGUID="ea27ca15-9b48-46ae-8180-f33aeba65da4" CreationDate="2010-07-09T22:44:54.240" UserId="91" Text="What is the functional difference between imitation vanilla and true vanilla extract?" />
  <row Id="550" PostHistoryTypeId="3" PostId="294" RevisionGUID="ea27ca15-9b48-46ae-8180-f33aeba65da4" CreationDate="2010-07-09T22:44:54.240" UserId="91" Text="&lt;substitutions&gt;&lt;vanilla&gt;" />
  <row Id="551" PostHistoryTypeId="2" PostId="295" RevisionGUID="6dd5f2f9-18b1-471c-9774-dd0d2cf0197c" CreationDate="2010-07-09T22:47:45.797" UserId="47" Text="On top of using a patty press as [Bryant][1] suggested, freezing the patties first helps them hold their shape until they cooked enough to be self-supporting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/143/why-do-my-burgers-end-up-round/160#160" />
  <row Id="552" PostHistoryTypeId="2" PostId="296" RevisionGUID="446f9173-d2c5-47ee-b45e-5482875cb0a9" CreationDate="2010-07-09T22:47:48.247" UserId="16" Text="Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. You have however to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it immediately after I bought it from the butcher." />
  <row Id="553" PostHistoryTypeId="2" PostId="297" RevisionGUID="cf84e415-1861-45b3-91bd-17e9732dd16f" CreationDate="2010-07-09T22:48:17.620" UserId="86" Text="Yes, you can detect the difference. How much of a difference will depend on the quality of both the imitation and of the real thing.&#xD;&#xA;&#xD;&#xA;That said, it's difficult if not impossible for me to pick out the differences in baked goods. So I keep both around, and use the (much cheaper) imitation stuff for baking, and the real stuff for sauces, icing, custards, milkshakes, etc.&#xD;&#xA;&#xD;&#xA;Incidentally... In a pinch, bourbon makes a half-decent substitute for vanilla." />
  <row Id="554" PostHistoryTypeId="2" PostId="298" RevisionGUID="77a2493d-771f-421f-a148-b13f3cb5b1a1" CreationDate="2010-07-09T22:49:09.897" UserId="31" Text="Without killing yourself or others?" />
  <row Id="555" PostHistoryTypeId="1" PostId="298" RevisionGUID="77a2493d-771f-421f-a148-b13f3cb5b1a1" CreationDate="2010-07-09T22:49:09.897" UserId="31" Text="How do you open a coconut?" />
  <row Id="556" PostHistoryTypeId="3" PostId="298" RevisionGUID="77a2493d-771f-421f-a148-b13f3cb5b1a1" CreationDate="2010-07-09T22:49:09.897" UserId="31" Text="&lt;technique&gt;&lt;preparation&gt;&lt;coconut&gt;" />
  <row Id="557" PostHistoryTypeId="2" PostId="299" RevisionGUID="d604e263-b3e7-4c8f-b52c-39acfb9cd25d" CreationDate="2010-07-09T22:51:09.270" UserId="35" Text="Smell both, you'll note the difference." />
  <row Id="558" PostHistoryTypeId="2" PostId="300" RevisionGUID="642855d3-1742-465d-b04c-04a36200e634" CreationDate="2010-07-09T22:51:37.447" UserId="47" Text="We have a person with Celiac disease in our family, so generally we make the substitution the other way around, but generally you can substitute 2-3 parts flour for one part cornstarch to get the same thickening properties.  Unfortunately flour generally imparts more flavour than cornstarch." />
  <row Id="559" PostHistoryTypeId="2" PostId="301" RevisionGUID="13cb9b63-2b6e-45f8-a554-c51e8574f591" CreationDate="2010-07-09T22:51:39.240" UserId="31" Text="Suppose I want a cheesy-tasting sauce that is vegan. How do I make it?" />
  <row Id="560" PostHistoryTypeId="1" PostId="301" RevisionGUID="13cb9b63-2b6e-45f8-a554-c51e8574f591" CreationDate="2010-07-09T22:51:39.240" UserId="31" Text="What's a good vegan recipe for fake cheese?" />
  <row Id="561" PostHistoryTypeId="3" PostId="301" RevisionGUID="13cb9b63-2b6e-45f8-a554-c51e8574f591" CreationDate="2010-07-09T22:51:39.240" UserId="31" Text="&lt;vegan&gt;&lt;vegetarian&gt;" />
  <row Id="562" PostHistoryTypeId="2" PostId="302" RevisionGUID="38a16707-f074-401d-97a8-73958dd5f173" CreationDate="2010-07-09T22:57:02.803" UserId="35" Text="Tofu looks like milk, but it doesn't taste that much.&#xD;&#xA;&#xD;&#xA;Probably you should use some soy based food." />
  <row Id="563" PostHistoryTypeId="2" PostId="303" RevisionGUID="1709db84-eb38-4090-b5a0-44d619d14894" CreationDate="2010-07-09T22:57:04.253" UserId="47" Text="I don't salt my steaks / marinades until after they've been served - just put salt and pepper on the table.  Salt does add to the flavour, but it also sucks out moisture.  By skipping the salt the steaks stay juicier and the meal is more friendly for those of us with high blood pressure.  " />
  <row Id="564" PostHistoryTypeId="5" PostId="266" RevisionGUID="c72eb6c7-6777-4ec5-ad84-a6aab06b054a" CreationDate="2010-07-09T22:57:25.813" UserId="123" Comment="added 24 characters in body" Text="Such as:&#xD;&#xA;&#xD;&#xA; - Splenda&#xD;&#xA; - Artificial Sweeteners&#xD;&#xA; - Sugar &quot;In the Raw&quot;&#xD;&#xA; - Honey&#xD;&#xA; - Stevia&#xD;&#xA; - Molasses&#xD;&#xA;&#xD;&#xA;Can they be used interchangeably in recipes or do they have to be used at different proportions?Aside from nutritional differences, can I expect drastically different flavors?" />
  <row Id="565" PostHistoryTypeId="2" PostId="304" RevisionGUID="1ec55417-81d7-4c42-9a54-70217b87a914" CreationDate="2010-07-09T22:59:42.503" UserId="62" Text="The brute force way is with a machete :) However, you can also do it with a small handsaw (which is useful if you want to use the shell for something - they make cool hiding places for fishes in an aquarium). Otherwise, you can split it with a wide chisel and a hammer." />
  <row Id="567" PostHistoryTypeId="6" PostId="301" RevisionGUID="ab9c655c-ed16-49a5-881b-6e7f868424b9" CreationDate="2010-07-09T23:03:11.030" UserId="112" Comment="edited tags" Text="&lt;vegan&gt;&lt;cheese&gt;&lt;alternative&gt;" />
  <row Id="568" PostHistoryTypeId="2" PostId="306" RevisionGUID="7b791653-cc71-484e-8717-3a086b4c2080" CreationDate="2010-07-09T23:03:58.847" UserId="123" Text="Sometimes when cooking a burger I have had it completely fall apart for no apparent reason. Is this due to using a ground meat that is too lean? I don't add anything to the meat and don't spend too much time working the meat in forming the patty." />
  <row Id="569" PostHistoryTypeId="1" PostId="306" RevisionGUID="7b791653-cc71-484e-8717-3a086b4c2080" CreationDate="2010-07-09T23:03:58.847" UserId="123" Text="Why do burgers sometimes fall apart on the grill?" />
  <row Id="570" PostHistoryTypeId="3" PostId="306" RevisionGUID="7b791653-cc71-484e-8717-3a086b4c2080" CreationDate="2010-07-09T23:03:58.847" UserId="123" Text="&lt;grilling&gt;&lt;hamburgers&gt;" />
  <row Id="571" PostHistoryTypeId="6" PostId="306" RevisionGUID="38019573-3faa-4722-8699-ead545bedeeb" CreationDate="2010-07-09T23:05:51.293" UserId="31" Comment="edited tags" Text="&lt;grilling&gt;&lt;meat&gt;&lt;hamburgers&gt;" />
  <row Id="572" PostHistoryTypeId="2" PostId="307" RevisionGUID="6f829fab-1f34-40d8-833d-ff52f260f9d5" CreationDate="2010-07-09T23:06:09.903" UserId="112" Text="Same taste. And you keep your utensils clean ;-)" />
  <row Id="573" PostHistoryTypeId="6" PostId="138" RevisionGUID="f1ce3bf1-1abd-476b-91f0-cb8e932e85ec" CreationDate="2010-07-09T23:06:33.333" UserId="31" Comment="edited tags" Text="&lt;meat&gt;&lt;salt&gt;&lt;steak&gt;" />
  <row Id="574" PostHistoryTypeId="6" PostId="143" RevisionGUID="a629e976-5d9c-4e4b-882e-c46a9d82ca1b" CreationDate="2010-07-09T23:07:12.163" UserId="31" Comment="edited tags" Text="&lt;meat&gt;&lt;please-remove-this-tag&gt;&lt;hamburgers&gt;" />
  <row Id="575" PostHistoryTypeId="2" PostId="308" RevisionGUID="d1ab04eb-78e2-4e84-be25-069906876e91" CreationDate="2010-07-09T23:07:12.583" UserId="61" Text="I always use a [patty press][1] when I make my burgers since it compacts them really well and helps them stick together.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Progressive-International-Perfect-Burger-Press/dp/B001C68OIG/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1278706120&amp;sr=1-1" />
  <row Id="576" PostHistoryTypeId="2" PostId="309" RevisionGUID="9a72d5e2-e8e9-4779-9f7c-51c15af995f0" CreationDate="2010-07-09T23:07:19.573" UserId="47" Text="Obviously, pasteurization is useful since it reduces organisms in the milk, but how frequent were milk-related illnesses before pasteurization, and what other nutrients and flavours are lost in the process.  &#xD;&#xA;&#xD;&#xA;If one can get milk from a local source with a quick turnaround, so the milk is not sitting through the packaging/shipping process for a long time, how bad are the dangers?" />
  <row Id="577" PostHistoryTypeId="1" PostId="309" RevisionGUID="9a72d5e2-e8e9-4779-9f7c-51c15af995f0" CreationDate="2010-07-09T23:07:19.573" UserId="47" Text="Is raw milk healthier than pasteurized?" />
  <row Id="578" PostHistoryTypeId="3" PostId="309" RevisionGUID="9a72d5e2-e8e9-4779-9f7c-51c15af995f0" CreationDate="2010-07-09T23:07:19.573" UserId="47" Text="&lt;organic&gt;&lt;milk&gt;" />
  <row Id="579" PostHistoryTypeId="6" PostId="292" RevisionGUID="2a23d01b-7731-43a2-8bcf-86f1f71a2809" CreationDate="2010-07-09T23:07:31.133" UserId="31" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;raw-meat&gt;&lt;carpaccio&gt;" />
  <row Id="580" PostHistoryTypeId="6" PostId="267" RevisionGUID="25fba18f-f49e-4509-8772-38721a290bec" CreationDate="2010-07-09T23:08:11.537" UserId="31" Comment="edited tags" Text="&lt;meat&gt;&lt;steak&gt;&lt;basics&gt;" />
  <row Id="581" PostHistoryTypeId="2" PostId="310" RevisionGUID="0d396a6c-9622-4507-8fb5-01c5f32d6591" CreationDate="2010-07-09T23:08:14.173" UserId="112" Text="Your guess is correct. Sometimes it also sticks to the grill and gets damaged while turning it . You can use a bit of vegetable oil to make the grill surface less sticky." />
  <row Id="582" PostHistoryTypeId="6" PostId="270" RevisionGUID="4cf7db5e-e34a-44e3-b12a-621b221dde87" CreationDate="2010-07-09T23:08:49.710" UserId="31" Comment="edited tags" Text="&lt;meat&gt;&lt;chicken&gt;&lt;please-remove-this-tag&gt;" />
  <row Id="583" PostHistoryTypeId="6" PostId="309" RevisionGUID="2ba590fb-527f-4a7f-b41e-557221ff4ab6" CreationDate="2010-07-09T23:09:14.610" UserId="112" Comment="edited tags" Text="&lt;milk&gt;&lt;pasteurization&gt;" />
  <row Id="584" PostHistoryTypeId="2" PostId="311" RevisionGUID="f7a7e6d4-4811-43f5-9101-4a5ee4c65256" CreationDate="2010-07-09T23:09:25.373" UserId="47" Text="Freezing patties before cooking them keeps them much more solid on the grill until they're cooked enough to hold together and reduces the amount of sticking to the grill." />
  <row Id="585" PostHistoryTypeId="6" PostId="254" RevisionGUID="c2f38b41-6b30-4a09-8340-f17d17367957" CreationDate="2010-07-09T23:09:32.270" UserId="31" Comment="edited tags" Text="&lt;meat&gt;&lt;fish&gt;&lt;crudo&gt;" />
  <row Id="586" PostHistoryTypeId="2" PostId="312" RevisionGUID="73517480-4ae0-43ee-bbb0-a8c5d79153c0" CreationDate="2010-07-09T23:09:58.523" UserId="40" Text="In addition to the fat content, making sure the meat is cold while forming can help." />
  <row Id="587" PostHistoryTypeId="6" PostId="254" RevisionGUID="979592d5-66c5-4462-89ae-4a14ba6945e0" CreationDate="2010-07-09T23:12:41.763" UserId="40" Comment="edited tags" Text="&lt;meat&gt;&lt;fish&gt;&lt;crudo&gt;&lt;food-safety&gt;" />
  <row Id="588" PostHistoryTypeId="2" PostId="313" RevisionGUID="e7101e0a-2715-4ca4-b4ad-5f73502afce0" CreationDate="2010-07-09T23:13:15.367" UserId="112" Text="I used to drink raw milk. 20 minutes after it was &quot;extracted&quot;. It was the best milk I ever had. The key here is finding a trustworthy source. Just like with any other food it should not be contaminated with harmful bacteria. And like pasteurized milk - you'll get cottage cheese if you let it sit unrefrigerated.&#xD;&#xA;&#xD;&#xA;Also some countries/states have laws about selling raw mild through retail. " />
  <row Id="589" PostHistoryTypeId="2" PostId="314" RevisionGUID="74ce2240-3d9a-465e-8d7f-b32d2d3f7cbd" CreationDate="2010-07-09T23:14:03.620" UserId="67" Text="I usually marinate my steaks, so take 'em out about 2 hrs before and toss them in a zip-top bag coat 'em with a fair bit of worsteshire, then add in some soy sauce, seal, massage it, and leave it on the counter.&#xD;&#xA;&#xD;&#xA;Needless to say, I don't add any extra salt, but I do pat 'em dry before cooking. &#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;Also, I'd think that what temperature you keep your home at might be a factor (which tends to be a cultural thing)  My kitchen might be anywhere from 65F to 90F depending on the time of year." />
  <row Id="590" PostHistoryTypeId="2" PostId="315" RevisionGUID="765b6545-e5f0-49a3-8c76-e33ddfa3abc8" CreationDate="2010-07-09T23:14:51.433" UserId="47" Text="I've finally put down the money to buy a quality knife and it's sharpness is amazing!  How do I take care of it so that the edge lasts?" />
  <row Id="591" PostHistoryTypeId="1" PostId="315" RevisionGUID="765b6545-e5f0-49a3-8c76-e33ddfa3abc8" CreationDate="2010-07-09T23:14:51.433" UserId="47" Text="How do you care for your knives?" />
  <row Id="592" PostHistoryTypeId="3" PostId="315" RevisionGUID="765b6545-e5f0-49a3-8c76-e33ddfa3abc8" CreationDate="2010-07-09T23:14:51.433" UserId="47" Text="&lt;knives&gt;" />
  <row Id="593" PostHistoryTypeId="6" PostId="309" RevisionGUID="eb56d914-22dd-492d-9ac1-9f6444431258" CreationDate="2010-07-09T23:15:25.223" UserId="40" Comment="edited tags" Text="&lt;health&gt;&lt;milk&gt;&lt;pasteurization&gt;" />
  <row Id="594" PostHistoryTypeId="2" PostId="316" RevisionGUID="73dc4edd-7dbb-4330-a6f3-6f12da7db2c8" CreationDate="2010-07-09T23:17:00.977" UserId="125" Text="I'm looking for an oven and wanted to know if there is any difference between a gas or electric oven when it comes to baking things like cakes, biscuits and scones?" />
  <row Id="595" PostHistoryTypeId="1" PostId="316" RevisionGUID="73dc4edd-7dbb-4330-a6f3-6f12da7db2c8" CreationDate="2010-07-09T23:17:00.977" UserId="125" Text="When baking, is it better to use a gas or electric oven?" />
  <row Id="596" PostHistoryTypeId="3" PostId="316" RevisionGUID="73dc4edd-7dbb-4330-a6f3-6f12da7db2c8" CreationDate="2010-07-09T23:17:00.977" UserId="125" Text="&lt;baking&gt;&lt;oven&gt;" />
  <row Id="597" PostHistoryTypeId="2" PostId="317" RevisionGUID="7a1763a0-f9db-4d39-9178-e6ea0e33de6e" CreationDate="2010-07-09T23:19:22.363" UserId="125" Text="1. Always use a soft cutting surface like a wooden board or a plastic cutting board. Avoid glass cutting boards.&#xD;&#xA;2. Always clean them after using them." />
  <row Id="598" PostHistoryTypeId="2" PostId="318" RevisionGUID="0929a08b-3b26-49e5-8e5f-dc199a83abe2" CreationDate="2010-07-09T23:22:55.133" UserId="33" Text="An important part of the process missed by the other answers is allowing the meat to rest for up to ten minutes before before serving (depending on size).&#xD;&#xA;&#xD;&#xA;This is because  at temperature the muscle fibres have tightened up and are unable to retain their juices. A steak straight off the heat and cut open will instantly lose all its juices. &#xD;&#xA;&#xD;&#xA;If you allow the steak to cool for a few minutes then the muscle fibres relax, hold the juices better and you end up with a much juicer steak with more flavour.&#xD;&#xA;&#xD;&#xA;Resting meat is a very important part of the cooking process.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="600" PostHistoryTypeId="2" PostId="320" RevisionGUID="2126bfa5-d3b5-40ca-9e78-87597db854fa" CreationDate="2010-07-09T23:24:02.277" UserId="137" Text="There are the temperatures recommended by the USDA and then there are the temperatures recommended for taste. &#xD;&#xA;&#xD;&#xA;For Taste:&#xD;&#xA;&#xD;&#xA; - Rare: 120-125F&#xD;&#xA; - Medium Rare: 130-135F&#xD;&#xA; - Medium: 140-145F&#xD;&#xA; - Medium Well / Well: not appropriate when talking about taste" />
  <row Id="601" PostHistoryTypeId="2" PostId="321" RevisionGUID="0fbd6a1e-03c9-45e2-8c98-eb5fc4ef5e43" CreationDate="2010-07-09T23:24:15.210" UserId="99" Text="To maintain a knife:&#xD;&#xA; &#xD;&#xA; 1. Also use a cutting surface made for a knife, like a cutting board.&#xD;&#xA; 2. Don't keep your knives in the same drawer as other silverware, preferably you have a block made for the knife to rest in.&#xD;&#xA; 3. Always hand wash the knife... don't put it in the dishwasher.&#xD;&#xA;&#xD;&#xA;To sharpen a knife:&#xD;&#xA;Go out and buy yourself a sharpening steel. When you notice that the knife is duller than usually, sharpen it. To do this, there are a few key factors you need to know:&#xD;&#xA;&#xD;&#xA; 1. Keep the sharpener vertical.&#xD;&#xA; 2. Hold the knife at a slight angle to the sharpener.&#xD;&#xA; 3. Stroke downward and towards yourself.&#xD;&#xA; 4. Alternate strokes, and do an equal number of times on both sides." />
  <row Id="602" PostHistoryTypeId="2" PostId="322" RevisionGUID="b948036a-c28e-4ddc-b419-e3b3e0b8be28" CreationDate="2010-07-09T23:27:20.290" UserId="33" Text="My brother's trick as a chef is to poach the chicken breast first until just cooked (i.e. as soon as you think the breast meat is cooked through and absolutely no more).&#xD;&#xA;&#xD;&#xA;He'll leave the breast for a few moments and the finish off in a hot pan or griddle.&#xD;&#xA;&#xD;&#xA;Another factor may be the quality of the breast meat you're buying. It's a bit more expensive but you should always try to source free range organic chicken meat. It's way more tastier and the quality of the meat is substantially better.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="603" PostHistoryTypeId="6" PostId="301" RevisionGUID="ea121de6-8f40-4983-a7a3-39b63d96dea8" CreationDate="2010-07-09T23:29:04.297" UserId="31" Comment="tags!" Text="&lt;vegan&gt;&lt;alternative&gt;&lt;fakecheese&gt;" />
  <row Id="604" PostHistoryTypeId="6" PostId="223" RevisionGUID="ca7b1116-6296-43d9-b638-f44c646bc33a" CreationDate="2010-07-09T23:30:39.690" UserId="31" Comment="tags!" Text="&lt;vegan&gt;&lt;vegetarian&gt;&lt;fakemeat&gt;" />
  <row Id="605" PostHistoryTypeId="5" PostId="321" RevisionGUID="2623e0a9-d85d-4545-974b-aae1b0648066" CreationDate="2010-07-09T23:31:30.347" UserId="99" Comment="grammar" Text="To maintain a knife:&#xD;&#xA; &#xD;&#xA; 1. Always use a cutting surface made for a knife, like a cutting board.&#xD;&#xA; 2. Don't keep your knives in the same drawer as other silverware, preferably you have a block made for the knife to rest in.&#xD;&#xA; 3. Always hand wash the knife... don't put it in the dishwasher.&#xD;&#xA;&#xD;&#xA;To sharpen a knife:&#xD;&#xA;Go out and buy yourself a sharpening steel. When you notice that the knife is duller than usually, sharpen it. To do this, there are a few key factors you need to know:&#xD;&#xA;&#xD;&#xA; 1. Keep the sharpener vertical.&#xD;&#xA; 2. Hold the knife at a slight angle to the sharpener.&#xD;&#xA; 3. Stroke downward and towards yourself.&#xD;&#xA; 4. Alternate strokes, and do an equal number of times on both sides." />
  <row Id="606" PostHistoryTypeId="2" PostId="323" RevisionGUID="8a5d11d7-3414-4cff-a052-b5cc51bca6f4" CreationDate="2010-07-09T23:38:34.110" UserId="33" Text="Electric ovens produce a very dry heat, which for some cooking processes may be preferable.&#xD;&#xA;&#xD;&#xA;Gas as it burns gives off a certain amount of water vapour and doesn't dry out the ingredients as much and it may take slightly longer to get a golden brown finish. &#xD;&#xA;&#xD;&#xA;There various schools of thought about this. One thing I have noticed is that many professional kitchens still employ gas over electricity, but this may be due to economics rather than for effect." />
  <row Id="607" PostHistoryTypeId="2" PostId="324" RevisionGUID="4e7468b4-77f2-48b5-b35d-94fb038b28a5" CreationDate="2010-07-09T23:39:42.140" UserId="123" Text="Is this one of those things that unless you've been taught by an experienced person and you know what you're doing you probably just shouldn't try? If I did want to try, what precautions should I take? Is this a valid cooking method or is it mostly just done as an impressive visual effect?" />
  <row Id="608" PostHistoryTypeId="1" PostId="324" RevisionGUID="4e7468b4-77f2-48b5-b35d-94fb038b28a5" CreationDate="2010-07-09T23:39:42.140" UserId="123" Text="What safety precautions should be taken when attempting to flambe at home?" />
  <row Id="609" PostHistoryTypeId="3" PostId="324" RevisionGUID="4e7468b4-77f2-48b5-b35d-94fb038b28a5" CreationDate="2010-07-09T23:39:42.140" UserId="123" Text="&lt;please-remove-this-tag&gt;&lt;flambe&gt;" />
  <row Id="610" PostHistoryTypeId="2" PostId="325" RevisionGUID="c6369ceb-05a5-4f71-9af1-1e3b3b36294a" CreationDate="2010-07-09T23:41:42.170" UserId="33" Text="In addition to the excellent advice given by [Mike][1] and [lomaxx][2], don't leave your knifes soaking in water either.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/315/how-do-you-care-for-your-knives/321#321&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/315/how-do-you-care-for-your-knives/317#317" />
  <row Id="611" PostHistoryTypeId="2" PostId="326" RevisionGUID="63dfa32e-d5b9-4493-8156-92ea55f18eb6" CreationDate="2010-07-09T23:42:14.650" UserId="123" Text="I don't have a spring form pan but I watched a show where they seemed to cook their cheesecakes in regular pans. Is this possible or did I just not notice that they were in fact spring form pans?&#xD;&#xA;&#xD;&#xA;I like cheesecake but don't really have the space to add another specialty pan to the kitchen, so any alternatives would be worth considering.&#xD;&#xA;&#xD;&#xA;This is referring to a traditional baked cheesecake." />
  <row Id="612" PostHistoryTypeId="1" PostId="326" RevisionGUID="63dfa32e-d5b9-4493-8156-92ea55f18eb6" CreationDate="2010-07-09T23:42:14.650" UserId="123" Text="Can cheesecake be cooked without a spring-form pan?" />
  <row Id="613" PostHistoryTypeId="3" PostId="326" RevisionGUID="63dfa32e-d5b9-4493-8156-92ea55f18eb6" CreationDate="2010-07-09T23:42:14.650" UserId="123" Text="&lt;cheesecake&gt;&lt;baking&gt;" />
  <row Id="614" PostHistoryTypeId="2" PostId="327" RevisionGUID="4733281b-744a-4c14-9ed0-0490e52726f2" CreationDate="2010-07-09T23:43:42.040" UserId="115" Text="If you're interested in trying out any of the traditional raw meat dishes, such as Carpaccio or Steak tartare, maybe Crudos or Mett etc. the most important consideration is where you source the meat. &#xD;&#xA;&#xD;&#xA;As Lorenzo said, only use fresh meat, I would add, only use organic meat that you can guarantee has been prepared in a hygienic environment by a certified butcher. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="615" PostHistoryTypeId="2" PostId="328" RevisionGUID="0e552929-4930-472d-91d2-fbe0d2493886" CreationDate="2010-07-09T23:47:24.157" UserId="123" Text="I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try experimenting with other cuts such as:&#xD;&#xA;&#xD;&#xA; - Boneless Ribeye&#xD;&#xA; - T-Bone&#xD;&#xA; - New York Strip&#xD;&#xA; - Sirloin&#xD;&#xA; - Porterhouse&#xD;&#xA; - Delmonico&#xD;&#xA; - Filet&#xD;&#xA; - Filet Mignon&#xD;&#xA; - Rib&#xD;&#xA;&#xD;&#xA;I'm mostly looking at this from the perspective of grilling.&#xD;&#xA;" />
  <row Id="616" PostHistoryTypeId="1" PostId="328" RevisionGUID="0e552929-4930-472d-91d2-fbe0d2493886" CreationDate="2010-07-09T23:47:24.157" UserId="123" Text="What is the difference between various cuts of steak?" />
  <row Id="617" PostHistoryTypeId="3" PostId="328" RevisionGUID="0e552929-4930-472d-91d2-fbe0d2493886" CreationDate="2010-07-09T23:47:24.157" UserId="123" Text="&lt;steak&gt;" />
  <row Id="618" PostHistoryTypeId="10" PostId="183" RevisionGUID="148125ed-98d0-48e2-ba64-c037657f20c8" CreationDate="2010-07-09T23:48:53.670" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:57,&quot;DisplayName&quot;:&quot;random&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:86,&quot;DisplayName&quot;:&quot;Knives&quot;},{&quot;Id&quot;:27,&quot;DisplayName&quot;:&quot;Kyra&quot;},{&quot;Id&quot;:123,&quot;DisplayName&quot;:&quot;Ryan Elkins&quot;}]" />
  <row Id="619" PostHistoryTypeId="2" PostId="329" RevisionGUID="b8d70cdf-4607-465a-b5fc-242a0ef04cc2" CreationDate="2010-07-09T23:50:36.520" UserId="33" Text="Flambe is a valid cooking method. It allows you to flash off most of the alchohol from your chosen liqour but keep the flavour. &#xD;&#xA;&#xD;&#xA;I'd suggest that you have a wet towel at hand or a fire blanket in your kitchen if you're going to embark on this cooking technique as a first timer.&#xD;&#xA;&#xD;&#xA;Also don't run your extractor fan above the cooker if you're using your hob. You have the potential to draw in bigger flames and ignite any grease present in your filters or pipe to the outside world. My brother worked in a professional kitchen where this happened. They couldn't get the extractor turned off for a while due to the resulting fire and they managed to light up a good length of the extraction pipe to the outside. It was like the after burners on a jet engine. There was a fire appliance involved that night.&#xD;&#xA;&#xD;&#xA;Ultimately it's all about common sense because fire and alcohol are a fairly dangerous combination." />
  <row Id="620" PostHistoryTypeId="2" PostId="330" RevisionGUID="4c140d70-6f94-48a4-9f33-b48fd07d87e2" CreationDate="2010-07-09T23:52:07.343" UserId="91" Text="The reason dual-fuel range/oven combination units are so popular is because (generally) a gas flame for the range is preferred, while the dry, even heat of an electric oven is preferred.&#xD;&#xA;&#xD;&#xA;Also, though I cannot quote a particular source, the heat of an electric oven is supposed to be more consistent than gas, presumably because of the more easily controlled heating element." />
  <row Id="621" PostHistoryTypeId="2" PostId="331" RevisionGUID="6b76ac2a-3db2-4f88-a7b6-18471367d9c1" CreationDate="2010-07-09T23:54:49.133" UserId="141" Text="I generally find that you need a binding agent in the pattie to ensure it stays together - either egg or breadcrumbs work well." />
  <row Id="622" PostHistoryTypeId="2" PostId="332" RevisionGUID="f0a18289-b36e-44ec-b1d3-b4ecf107c414" CreationDate="2010-07-09T23:57:56.413" UserId="115" Text="I guess it depends upon the definition of &quot;crushed&quot; If by crushed, you mean using a garlic press, then there is quite a difference between chopped and crushed garlic. When you crush garlic, no need for a garlic press, the flat of a knife and a little salt is all that's needed, you release the essential oils, resulting in a stronger flavour. You can also purée the garlic. &#xD;&#xA;&#xD;&#xA;It's also important to consider the type of recipe, in some recipes, such as a pasta sauce, chopped garlic is fine. In Asian cooking, especially Indian cuisine, it's common practice to use minced or puréed garlic. In roast dishes, using the whole cloves in the roasting tin with the meat, can produce an incredible sauce." />
  <row Id="623" PostHistoryTypeId="2" PostId="333" RevisionGUID="c05621a9-f264-4689-aefe-bb624bcac908" CreationDate="2010-07-09T23:58:24.587" UserId="86" Text="[What Zepplock said][1]. If you *know* it came from healthy cows, recently, and was well cared for in the interim, then it's great stuff.&#xD;&#xA;&#xD;&#xA;Otherwise, you're essentially picking up a random petri dish *and drinking it*. Good luck with that...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/309/is-raw-milk-healthier-than-pasteurized/313#313" />
  <row Id="624" PostHistoryTypeId="16" PostId="333" RevisionGUID="c05621a9-f264-4689-aefe-bb624bcac908" CreationDate="2010-07-09T23:59:03.493" UserId="86" />
  <row Id="625" PostHistoryTypeId="2" PostId="334" RevisionGUID="23e76834-8989-4d71-97cd-05440d276007" CreationDate="2010-07-10T00:01:32.990" UserId="33" Text="Slice a raw potato and add it to the over-salted sauce. As it cooks it'll draw in the salty liquid.&#xD;&#xA;&#xD;&#xA;You may need to add more liquids to keep the sauce from drying out." />
  <row Id="626" PostHistoryTypeId="2" PostId="335" RevisionGUID="c7106297-97b7-49f8-8056-5d5e08d0d2e4" CreationDate="2010-07-10T00:03:18.023" UserId="141" Text="Good practice is to *under-season* food when cooking and *adjust* the seasoning at the end if necessary.  It's very difficult to fix over-seasoned food at the end of cooking, and excess salt is also bad for your health." />
  <row Id="627" PostHistoryTypeId="2" PostId="336" RevisionGUID="16c63aee-21a8-46a3-9d3d-3bcfcc4f7a7c" CreationDate="2010-07-10T00:04:47.133" UserId="89" Text="What is your preferred type of cut for the onion in onion soup?&#xD;&#xA;&#xD;&#xA;And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?" />
  <row Id="628" PostHistoryTypeId="1" PostId="336" RevisionGUID="16c63aee-21a8-46a3-9d3d-3bcfcc4f7a7c" CreationDate="2010-07-10T00:04:47.133" UserId="89" Text="Onion soup: How to chop the onion and what kind of cheese to put in it?" />
  <row Id="629" PostHistoryTypeId="3" PostId="336" RevisionGUID="16c63aee-21a8-46a3-9d3d-3bcfcc4f7a7c" CreationDate="2010-07-10T00:04:47.133" UserId="89" Text="&lt;technique&gt;&lt;cheese&gt;&lt;onions&gt;&lt;soup&gt;" />
  <row Id="630" PostHistoryTypeId="2" PostId="337" RevisionGUID="0bec9ea7-0e26-4b46-a373-b4bae1f597c9" CreationDate="2010-07-10T00:08:49.247" UserId="84" Text="I'm interested in making a traditional Christmas pudding but I've never seen suet available in the stores around here. Assuming I can't find any, what would be a good substitution?" />
  <row Id="631" PostHistoryTypeId="1" PostId="337" RevisionGUID="0bec9ea7-0e26-4b46-a373-b4bae1f597c9" CreationDate="2010-07-10T00:08:49.247" UserId="84" Text="Substitution for Suet in Christmas Pudding" />
  <row Id="632" PostHistoryTypeId="3" PostId="337" RevisionGUID="0bec9ea7-0e26-4b46-a373-b4bae1f597c9" CreationDate="2010-07-10T00:08:49.247" UserId="84" Text="&lt;beef&gt;&lt;fats&gt;" />
  <row Id="633" PostHistoryTypeId="2" PostId="338" RevisionGUID="296e188e-7977-4935-95fe-4ec2b31f1d9a" CreationDate="2010-07-10T00:10:07.120" UserId="33" Text="Quorn based products are quite good meat substitutes. As a hardcore carnivore with a vegetarian partner I was pleasantly surprised at how edible her dishes such as stir fry and bolognese sauce are. &#xD;&#xA;&#xD;&#xA;The texture isn't at all strange, sludgy or bouncy and it's the closest thing to a meat texture (probably chicken more like) I've ever had that wasn't actually meat.&#xD;&#xA;&#xD;&#xA;Quorn is also high in protein and not much else so if you're after your balance of carbs and fats you need to make sure your other ingredients are supplying them. Also quorn on its own doesn't have much of a taste so you need to season your dish accordingly." />
  <row Id="634" PostHistoryTypeId="16" PostId="338" RevisionGUID="296e188e-7977-4935-95fe-4ec2b31f1d9a" CreationDate="2010-07-10T00:10:07.120" UserId="-1" />
  <row Id="635" PostHistoryTypeId="2" PostId="339" RevisionGUID="454e7e70-3f24-4d85-85d7-8c92cddc1727" CreationDate="2010-07-10T00:12:57.910" UserId="141" Text="I try to keep my sodium intake fairly low to ensure that my blood pressure doesn't get too high.&#xD;&#xA;&#xD;&#xA;Salt is such a common part of cooking, and it's especially difficult to cook Asian-style food without a lot of salt due to its reliance on salty sauces such as soy sauce, oyster sauce, etc.&#xD;&#xA;&#xD;&#xA;I have tried salt substitutes such as potassium chloride but that can be particularly nasty on the palate, giving the food a chemical taste.&#xD;&#xA;&#xD;&#xA;What are some good substitutes for salt in food?" />
  <row Id="636" PostHistoryTypeId="1" PostId="339" RevisionGUID="454e7e70-3f24-4d85-85d7-8c92cddc1727" CreationDate="2010-07-10T00:12:57.910" UserId="141" Text="What are some good substitutes for salt for those on low sodium diets?" />
  <row Id="637" PostHistoryTypeId="3" PostId="339" RevisionGUID="454e7e70-3f24-4d85-85d7-8c92cddc1727" CreationDate="2010-07-10T00:12:57.910" UserId="141" Text="&lt;substitutions&gt;&lt;salt&gt;&lt;sodium&gt;" />
  <row Id="638" PostHistoryTypeId="2" PostId="340" RevisionGUID="35e07c55-f818-4505-a311-3bec7acfe01a" CreationDate="2010-07-10T00:13:50.313" UserId="110" Text="I prefer chopped onions, so you know you're eating onions. The onions, if cooked long enough will be quite tender. A smaller cut, say diced, won't hold up well once the stock is added; you'll get a pulpy soup rather than onions in stock.&#xD;&#xA;&#xD;&#xA;For the cheese, any melting cheese works. I prefer a medium cheddar, grated over the top and melted under the broiler." />
  <row Id="640" PostHistoryTypeId="2" PostId="342" RevisionGUID="013d4139-a050-447b-8540-99b98980395a" CreationDate="2010-07-10T00:18:52.987" UserId="115" Text="For Christmas pudding, there really is no substitute. In some recipes it's possible to use finely grated, very hard, unsalted butter, or a vegetable shortening, but the results are just not the same." />
  <row Id="641" PostHistoryTypeId="6" PostId="154" RevisionGUID="0d65db4d-edb9-4afb-8339-1fed4f3e2922" CreationDate="2010-07-10T00:20:40.347" UserId="140" Comment="edited tags" Text="&lt;technique&gt;&lt;ripe&gt;&lt;citrus&gt;&lt;fruit&gt;" />
  <row Id="642" PostHistoryTypeId="2" PostId="343" RevisionGUID="ed4a1f18-0c2a-41c3-9647-2cee9084b8d4" CreationDate="2010-07-10T00:23:37.920" UserId="115" Text="In the classic recipe the onions are chopped, personally, I like mine very thinly sliced. The cheese typically used is the French Comté but a good substitute is Swiss gruyère or even Swiss Emmenthal." />
  <row Id="643" PostHistoryTypeId="2" PostId="344" RevisionGUID="17cfe896-b663-4a58-846b-2f36721fb96f" CreationDate="2010-07-10T00:24:49.977" UserId="61" Text="My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is the baking process going to kill all the bacteria?" />
  <row Id="644" PostHistoryTypeId="1" PostId="344" RevisionGUID="17cfe896-b663-4a58-846b-2f36721fb96f" CreationDate="2010-07-10T00:24:49.977" UserId="61" Text="How thoroughly do you need to clean the inside of a chicken before baking it?" />
  <row Id="645" PostHistoryTypeId="3" PostId="344" RevisionGUID="17cfe896-b663-4a58-846b-2f36721fb96f" CreationDate="2010-07-10T00:24:49.977" UserId="61" Text="&lt;preparation&gt;&lt;chicken&gt;&lt;food-safety&gt;" />
  <row Id="646" PostHistoryTypeId="2" PostId="345" RevisionGUID="8347da17-685d-4c6f-a720-bfa25803a63d" CreationDate="2010-07-10T00:25:35.890" UserId="62" Text="Most of the time you use salt for making the food taste better. If this is the purpose, you can substitute lots of different spices and herbs. I cook Asian-style food without the usage of any salt. Instead I use a lot of garlic and onions. Ginger powder is quite good enhancing other existing flavours what salt is sometimes used for. Otherwise, it depends on the particular flavour you want to create. " />
  <row Id="647" PostHistoryTypeId="2" PostId="346" RevisionGUID="f7bb6c02-ca0e-4a5e-9ef2-9a11ed068225" CreationDate="2010-07-10T00:28:51.203" UserId="115" Text="&lt;a href=&quot;http://www.thenibble.com/REVIEWS/MAIN/meats/beef/glossary.asp&quot;&gt;This&lt;/a&gt; may be of use..." />
  <row Id="648" PostHistoryTypeId="2" PostId="347" RevisionGUID="a4bdf0c8-8564-48d7-aa31-e28a6adeefff" CreationDate="2010-07-10T00:29:04.883" UserId="61" Text="When I make French Onion soup I slice my onions very thin. It also helps to use a small onion so the pieces aren't so wide.&#xD;&#xA;&#xD;&#xA;For the cheese I use gruyere cheese. It should be grated.&#xD;&#xA;&#xD;&#xA;In order for the cheese to cook properly you need to have some stale french bread. It should be toasted lightly on both sides and then sliced fairly thin. Then you place the bread on top of the soup and then the grated cheese on top of that. Next put the soup in the broiler so that it melts the cheese. &#xD;&#xA;" />
  <row Id="649" PostHistoryTypeId="2" PostId="348" RevisionGUID="83bc2679-c9fb-4d8c-ab2a-347c3de18ef7" CreationDate="2010-07-10T00:30:01.030" UserId="47" Text="Other than the obvious chili powder, cumin, onion, garlic and salt, what spices do you add to chili?" />
  <row Id="650" PostHistoryTypeId="1" PostId="348" RevisionGUID="83bc2679-c9fb-4d8c-ab2a-347c3de18ef7" CreationDate="2010-07-10T00:30:01.030" UserId="47" Text="What spices do you add to chili?" />
  <row Id="651" PostHistoryTypeId="3" PostId="348" RevisionGUID="83bc2679-c9fb-4d8c-ab2a-347c3de18ef7" CreationDate="2010-07-10T00:30:01.030" UserId="47" Text="&lt;spices&gt;&lt;chilies&gt;" />
  <row Id="652" PostHistoryTypeId="16" PostId="348" RevisionGUID="83bc2679-c9fb-4d8c-ab2a-347c3de18ef7" CreationDate="2010-07-10T00:30:01.030" UserId="47" />
  <row Id="653" PostHistoryTypeId="2" PostId="349" RevisionGUID="c51ba0e7-9399-4918-9d39-ebf12dc802d6" CreationDate="2010-07-10T00:42:15.747" UserId="143" Text="I leave them out at least 15 minutes. Salt the down side just before cooking and then the upper side just before turning it. The flavor penetration is very different from salt added after cooking and the meat stays juicy." />
  <row Id="654" PostHistoryTypeId="2" PostId="350" RevisionGUID="159c5043-07a6-452d-9544-f1cbec11e1c8" CreationDate="2010-07-10T00:44:22.823" UserId="115" Text="To some extent it depends on the type of meat used, if I made chili with chicken, for example, I'd probably add Thyme. Other herbs and spices I've used in the past, are:&#xD;&#xA;&#xD;&#xA;Cayenne pepper, Cinnamon stick, Sweet paprika, Oregano, Coriander (Cilantro) and Bay" />
  <row Id="655" PostHistoryTypeId="16" PostId="350" RevisionGUID="159c5043-07a6-452d-9544-f1cbec11e1c8" CreationDate="2010-07-10T00:44:22.823" UserId="-1" />
  <row Id="656" PostHistoryTypeId="2" PostId="351" RevisionGUID="210a510e-d01a-4db8-b3a1-6772fdad5176" CreationDate="2010-07-10T00:45:40.030" UserId="33" Text="Many herbs freeze quite well (works better if you have a fast chill compartment which reduces the chances of water crystals forming in the flesh). &#xD;&#xA;&#xD;&#xA;When you come to use them prepare what you need right out of the freezer and straight into your dish.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="657" PostHistoryTypeId="2" PostId="352" RevisionGUID="178286b5-ca5f-49b6-aae7-0fa5dc2485f6" CreationDate="2010-07-10T00:49:10.257" UserId="123" Text="Or am I just doing it wrong? I have what I consider a typical blender that you might find in any American kitchen. It's a glass container with a cross shaped blade. The problem I have is that pieces often get *underneath* the blade and don't get blended at all. With smoothies in particular as well, if it's too thick the blade tends to spin too fast and keep everything pushed out to the sides and not actually blend. This is mostly a problem if trying to make a thick milkshake.&#xD;&#xA;&#xD;&#xA;I have tried adding in thing like fruit while the blender is going in hopes that it wouldn't make it to the bottom without being blended but that doesn't seem to work really well. I've been reduced to blending multiple times (starting with a small amount of well blended material and slowly adding in the &quot;chunks&quot; from the previous attempt while the blender is running), but that is fairly time consuming." />
  <row Id="658" PostHistoryTypeId="1" PostId="352" RevisionGUID="178286b5-ca5f-49b6-aae7-0fa5dc2485f6" CreationDate="2010-07-10T00:49:10.257" UserId="123" Text="Does it take a special type of blender to make smoothies?" />
  <row Id="659" PostHistoryTypeId="3" PostId="352" RevisionGUID="178286b5-ca5f-49b6-aae7-0fa5dc2485f6" CreationDate="2010-07-10T00:49:10.257" UserId="123" Text="&lt;blender&gt;&lt;smoothie&gt;" />
  <row Id="660" PostHistoryTypeId="2" PostId="353" RevisionGUID="7cccebe3-0b50-4425-baa5-f09229372598" CreationDate="2010-07-10T00:51:35.977" UserId="33" Text="Believe it or not, a squirt of Heinz tomato ketchup can do the trick." />
  <row Id="661" PostHistoryTypeId="2" PostId="354" RevisionGUID="c5eb86b8-46e0-4aea-9c79-7701a853939c" CreationDate="2010-07-10T00:52:12.030" UserId="115" Text="Providing you don't leave anything unpleasant inside the cavity a good rinse under the tap is good enough. As you surmised, the process of cooking the chicken will kill all the bacteria. Just make sure it's cooked correctly :)" />
  <row Id="662" PostHistoryTypeId="2" PostId="355" RevisionGUID="f4c7951e-ad0c-4e5e-8934-fb315c4c0697" CreationDate="2010-07-10T00:52:18.643" UserId="99" Text="Ahh, the complexities of blending. Have you tried pulsing the smoothie? Short bursts tend to stir up some of the stuff that sneaks below the blades. " />
  <row Id="663" PostHistoryTypeId="2" PostId="356" RevisionGUID="6540c3a2-2d36-4d34-befc-ee46fa06d5d4" CreationDate="2010-07-10T00:54:58.793" UserId="145" Text="Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose?  Is it really necessary to stock 3 types of flour in my pantry or is this just a scheme from the manufacturers to get more money?" />
  <row Id="664" PostHistoryTypeId="1" PostId="356" RevisionGUID="6540c3a2-2d36-4d34-befc-ee46fa06d5d4" CreationDate="2010-07-10T00:54:58.793" UserId="145" Text="What is the difference between various types of flour?" />
  <row Id="665" PostHistoryTypeId="3" PostId="356" RevisionGUID="6540c3a2-2d36-4d34-befc-ee46fa06d5d4" CreationDate="2010-07-10T00:54:58.793" UserId="145" Text="&lt;baking&gt;&lt;flour&gt;" />
  <row Id="666" PostHistoryTypeId="5" PostId="346" RevisionGUID="30e1b516-79e2-4d15-b114-faa9f130bcd3" CreationDate="2010-07-10T00:57:39.490" UserId="115" Comment="added 203 characters in body" Text="There are a number of sites that provide diagrams and information on the different cuts, one fairly extensive resource is &lt;a href=&quot;http://www.thenibble.com/REVIEWS/MAIN/meats/beef/glossary.asp&quot;&gt;Beef Glossary - Different Beef Cuts , Diagram, Types Of Meat&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Edit: Made a change due to comment. " />
  <row Id="667" PostHistoryTypeId="2" PostId="357" RevisionGUID="4c72b62d-0bc2-45eb-ab6c-5fa1d72740dd" CreationDate="2010-07-10T00:57:56.150" UserId="65" Text="Many vegans use &lt;a href=&quot;http://en.wikipedia.org/wiki/Nutritional_yeast&quot;&gt;nutritional yeast&lt;/a&gt; as a cheese substitute.&#xD;&#xA;&#xD;&#xA;There are also &quot;vegan cheeses&quot; that are available.  However, check the ingredients closely as many fake cheeses contain casein and thus are not vegan.  Some vegan cheeses will melt and some will not.  I've never tried them in a sauce.&#xD;&#xA;&#xD;&#xA;Here's a link to &lt;a href=&quot;http://www.vrg.org/nutshell/cheese.htm&quot;&gt;The Vegetarian Resource Group&lt;/a&gt; that has more information about vegetarian and vegan cheeses." />
  <row Id="668" PostHistoryTypeId="2" PostId="358" RevisionGUID="29f51e78-bffd-48be-aab3-927eb9743970" CreationDate="2010-07-10T00:58:33.840" UserId="145" Text="I use a baking pan, and a dough recipe that results in more Sicilian type pie. The crust is not too crispy, and the dough is nice and thick." />
  <row Id="671" PostHistoryTypeId="2" PostId="360" RevisionGUID="45c7b6d9-ad41-4436-bb40-7e1f9db8f55d" CreationDate="2010-07-10T01:07:47.173" UserId="65" Text="I've never had meat so I don't know on a taste basis how they compare but I like the &lt;a href=&quot;http://www.morningstarfarms.com/&quot;&gt;Morningstar&lt;/a&gt; foods.  I also grew up eating &lt;a href=&quot;http://www.worthingtonfoods.com/&quot;&gt;Worthington and Loma Linda&lt;/a&gt; brands of fake meat but they are hard to find in most areas.  Due to cost and a desire to eat healthier, I don't eat fake meat that much anymore but I still sometimes indulge in &lt;a href=&quot;http://www.worthingtonfoods.com/cgi-bin/brandpages/product.pl?product=374&amp;company=41&quot;&gt;Fri-Chik&lt;/a&gt; or Morningstar veggie-burgers." />
  <row Id="672" PostHistoryTypeId="16" PostId="360" RevisionGUID="45c7b6d9-ad41-4436-bb40-7e1f9db8f55d" CreationDate="2010-07-10T01:07:47.173" UserId="-1" />
  <row Id="673" PostHistoryTypeId="2" PostId="361" RevisionGUID="f9ac7906-07a7-4248-ab96-7a1d31fc16d3" CreationDate="2010-07-10T01:12:07.303" UserId="115" Text="Epicurious have some useful videos on knife skills, they can be found at:&#xD;&#xA;&#xD;&#xA;http://www.epicurious.com/video/technique-videos/technique-videos-knife-skills/1915458779/knife-skills-how-to-sharpen-a-knife/1915433332&#xD;&#xA;&#xD;&#xA;Another interesting source is Rouxbe, they have a large number of cooking lesson videos online, which include knife skills. This site, however, requires a subscription:&#xD;&#xA;&#xD;&#xA;http://rouxbe.com/" />
  <row Id="674" PostHistoryTypeId="16" PostId="361" RevisionGUID="f9ac7906-07a7-4248-ab96-7a1d31fc16d3" CreationDate="2010-07-10T01:12:07.303" UserId="-1" />
  <row Id="675" PostHistoryTypeId="2" PostId="362" RevisionGUID="ebb474d2-0355-4f9d-8ea1-ef8a67ef457c" CreationDate="2010-07-10T01:17:08.430" UserId="143" Text="I tried cooking [Baba Ghanoush][1] for the first time and though tasty I didn't quite get the expected results.&#xD;&#xA;&#xD;&#xA;It was watery instead of creamy like the ones I had had.&#xD;&#xA;&#xD;&#xA;I used equal parts of eggplant and tahini and a bit of lemon juice and garlic.&#xD;&#xA;&#xD;&#xA;Now I wonder if I used too much eggplant or I didn't cook the eggplant enough as it was like a sponge full of water when I cut it.&#xD;&#xA;&#xD;&#xA;How much time and at which temperature should I bake the eggplant? Or is there some external sign to know it's ready to be used for Baba ganoush? To me it looked and tasted &quot;well done&quot; as it was.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Baba_ghanoush" />
  <row Id="676" PostHistoryTypeId="1" PostId="362" RevisionGUID="ebb474d2-0355-4f9d-8ea1-ef8a67ef457c" CreationDate="2010-07-10T01:17:08.430" UserId="143" Text="My Baba Ghanoush is too watery" />
  <row Id="677" PostHistoryTypeId="3" PostId="362" RevisionGUID="ebb474d2-0355-4f9d-8ea1-ef8a67ef457c" CreationDate="2010-07-10T01:17:08.430" UserId="143" Text="&lt;baba&gt;&lt;middle-east&gt;&lt;eggplant&gt;" />
  <row Id="678" PostHistoryTypeId="2" PostId="363" RevisionGUID="31825295-d75a-4dca-a9cc-4f53b5963c1b" CreationDate="2010-07-10T01:17:11.533" UserId="62" Text="The difference is the amount of protein contained in the flower which can range from 5% to 15%. Bread flower usually has min. 12% because bread needs it to raise properly. Cake flower has lower amount of protein, and all-purpose is in the middle.&#xD;&#xA;&#xD;&#xA;See also [here][1]. The link at the bottom opens a table of the different protein ratios for the different products it is used for.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/choosing-flour-for-baking.aspx" />
  <row Id="680" PostHistoryTypeId="2" PostId="364" RevisionGUID="70f68343-1ebf-45ce-86a6-1b4baea9f91e" CreationDate="2010-07-10T01:19:10.517" UserId="143" Text="I add both a bit of sugar and wine vinegar to get some acidity back. It is a fuller taste than just the tomato. You can replace sugar with honey.&#xD;&#xA;&#xD;&#xA;Other than that the only way is cooking longer or as others said stop using sour tomatoes. A ripe tomato is sickeningly sweet." />
  <row Id="681" PostHistoryTypeId="2" PostId="365" RevisionGUID="837f5510-4c07-4ed2-ad3b-074bdd7a39fc" CreationDate="2010-07-10T01:21:28.560" UserId="125" Text="I find that I can great smoothies with a small stick mixer as it gives me better control. If you don't have one you also try pulsing to mix things up" />
  <row Id="682" PostHistoryTypeId="2" PostId="366" RevisionGUID="d5098f91-a401-49e8-87ff-468e25032d35" CreationDate="2010-07-10T01:26:38.953" UserId="115" Text="There are actually quite a few differences between the different types of flour. The number of different types you store will really depend on your particular requirements.&#xD;&#xA;&#xD;&#xA;All purpose (or plain) flour is a blend of different types of wheat and has a relatively low protein content.&#xD;&#xA;&#xD;&#xA;Bread flour is typically made from a single, high protein wheat. It also has a higher gluten strength. It may also contain ascorbic acid (vitamin C)&#xD;&#xA;&#xD;&#xA;Cake flour is also typically made from a single type of wheat (different from the wheat used in bread flour) and has a high starch content, it also has the lowest protein content.&#xD;&#xA;&#xD;&#xA;There are many other types of flour, all of which server specific purposes, for example;&#xD;&#xA;&#xD;&#xA;Self raising flour, Whole wheat flour, Chick pea flour, Rice flour, Semolina flour &#xD;&#xA;&#xD;&#xA;And others.&#xD;&#xA;&#xD;&#xA;Essentially it's important to use the right type of flour for a give recipe.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="683" PostHistoryTypeId="2" PostId="367" RevisionGUID="bd4e5b88-f9d0-45ca-a276-296df1bf99b4" CreationDate="2010-07-10T01:32:19.563" UserId="64" Text="I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed garlic?" />
  <row Id="684" PostHistoryTypeId="1" PostId="367" RevisionGUID="bd4e5b88-f9d0-45ca-a276-296df1bf99b4" CreationDate="2010-07-10T01:32:19.563" UserId="64" Text="How does the way that I cut my garlic affect the taste of my food?" />
  <row Id="685" PostHistoryTypeId="3" PostId="367" RevisionGUID="bd4e5b88-f9d0-45ca-a276-296df1bf99b4" CreationDate="2010-07-10T01:32:19.563" UserId="64" Text="&lt;garlic&gt;&lt;flavor&gt;&lt;cutting-style&gt;&lt;taste&gt;" />
  <row Id="686" PostHistoryTypeId="2" PostId="368" RevisionGUID="18d6a4fd-c677-4d42-b618-278dd1f455e7" CreationDate="2010-07-10T01:37:19.083" UserId="64" Text="I love pasta salads, tuna salad, sandwiches, and sauces; but I don't really like the texture of mayonnaise or the feeling I get after eating mayonnaise.&#xD;&#xA;&#xD;&#xA;What mayonnaise substitutes have you found work well? For what dishes do you believe your substitute to be appropriate?" />
  <row Id="687" PostHistoryTypeId="1" PostId="368" RevisionGUID="18d6a4fd-c677-4d42-b618-278dd1f455e7" CreationDate="2010-07-10T01:37:19.083" UserId="64" Text="Mayonnaise Substitutes" />
  <row Id="688" PostHistoryTypeId="3" PostId="368" RevisionGUID="18d6a4fd-c677-4d42-b618-278dd1f455e7" CreationDate="2010-07-10T01:37:19.083" UserId="64" Text="&lt;flavor&gt;&lt;taste&gt;&lt;substitute&gt;&lt;mayonnaise&gt;&lt;substitutions&gt;" />
  <row Id="689" PostHistoryTypeId="2" PostId="369" RevisionGUID="bcc78eab-096c-47d4-9ee1-d5c73a5c07b2" CreationDate="2010-07-10T01:42:19.587" UserId="64" Text="I often start off with crushed tomatoes. My normal recipe involves sautéing some spanish onions and garlic in olive oil, then adding some Serrano peppers, white pepper, sugar, celery, and carrots. After a short toss in the oil I pour the crushed tomatoes over top. I've never noticed that recipe to be acidic." />
  <row Id="690" PostHistoryTypeId="2" PostId="370" RevisionGUID="be808269-16e1-4e9d-aabb-5f1615ae8be8" CreationDate="2010-07-10T01:43:04.500" UserId="142" Text="More surface area means more taste.  The more cuts, the more potent the garlic flavor will be.&#xD;&#xA;&#xD;&#xA;It also affects texture and homogeneity - if you're coarsely chopping the garlic, you're going to feel it when you bite into it.  You also are more likely to get some variety on each bite (which I think can make a dish more interesting)." />
  <row Id="691" PostHistoryTypeId="2" PostId="371" RevisionGUID="5bddf448-2152-4293-9586-66276681106b" CreationDate="2010-07-10T01:45:36.537" UserId="109" Text="Alton Brown says never to cook a cheesecake in a springform pan. He uses a regular pan and lines it with parchment paper so that the cheesecake won't stick to the bottom." />
  <row Id="692" PostHistoryTypeId="2" PostId="372" RevisionGUID="b0b8ca13-f81e-447d-bc18-47124311c32b" CreationDate="2010-07-10T01:48:27.730" UserId="109" Text="I made a mistake with my lastest batch of chicken soup, and it's too salty to eat. Is there any way to save it?" />
  <row Id="693" PostHistoryTypeId="1" PostId="372" RevisionGUID="b0b8ca13-f81e-447d-bc18-47124311c32b" CreationDate="2010-07-10T01:48:27.730" UserId="109" Text="Soup is too salty!" />
  <row Id="694" PostHistoryTypeId="3" PostId="372" RevisionGUID="b0b8ca13-f81e-447d-bc18-47124311c32b" CreationDate="2010-07-10T01:48:27.730" UserId="109" Text="&lt;salt&gt;&lt;soup&gt;" />
  <row Id="695" PostHistoryTypeId="2" PostId="373" RevisionGUID="b2a8d701-cb8f-4725-a181-8bf3eba2b25d" CreationDate="2010-07-10T01:49:17.930" UserId="142" Text="I've tried many macaron recipes, and all have tasted very good.  The problem is they always end up as a meringue, or looking like cookies.  They usually don't have the &quot;feet&quot; that macarons are known for.  My success rate on every recipe I've tried is about 1 in 6.&#xD;&#xA;&#xD;&#xA;Does anyone known what my mistakes are or know a recipe that easily makes macarons with &quot;feet&quot;?" />
  <row Id="696" PostHistoryTypeId="1" PostId="373" RevisionGUID="b2a8d701-cb8f-4725-a181-8bf3eba2b25d" CreationDate="2010-07-10T01:49:17.930" UserId="142" Text="How can I make macarons with &quot;feet&quot; in my oven at home?" />
  <row Id="697" PostHistoryTypeId="3" PostId="373" RevisionGUID="b2a8d701-cb8f-4725-a181-8bf3eba2b25d" CreationDate="2010-07-10T01:49:17.930" UserId="142" Text="&lt;macaron&gt;&lt;bake-time&gt;&lt;temperature&gt;&lt;beat&gt;&lt;egg-whites&gt;" />
  <row Id="698" PostHistoryTypeId="2" PostId="374" RevisionGUID="15e0d3da-68fb-4848-b04c-b48a9500f4e8" CreationDate="2010-07-10T01:50:26.370" UserId="142" Text="Perhaps just more water, more chicken stock?" />
  <row Id="699" PostHistoryTypeId="6" PostId="372" RevisionGUID="e6b505e8-f66b-44d3-93c5-40c196bddb38" CreationDate="2010-07-10T01:56:59.893" UserId="61" Comment="edited tags" Text="&lt;technique&gt;&lt;salt&gt;&lt;soup&gt;" />
  <row Id="700" PostHistoryTypeId="2" PostId="375" RevisionGUID="4831df0e-a5d2-429a-b677-b82feccdf739" CreationDate="2010-07-10T01:57:06.633" UserId="65" Text="Peter Martin at &lt;a href=&quot;http://www.cheftalk.com/cooking_articles/Cooking_Techniques/207-When_Things_Go_Wrong:_A_Guide_to_Fixing_Kitchen_Disasters.html&quot;&gt;Chef Talk&lt;/a&gt; suggests adding sugar or cider vinegar.  He also mentions the old potato trick but says it's not effective for him unless it's only slightly too salty." />
  <row Id="701" PostHistoryTypeId="6" PostId="367" RevisionGUID="2ce5b210-0c86-4b49-8401-051285e081ec" CreationDate="2010-07-10T01:59:42.087" UserId="40" Comment="edited tags" Text="&lt;cutting&gt;&lt;garlic&gt;&lt;flavor&gt;" />
  <row Id="702" PostHistoryTypeId="5" PostId="374" RevisionGUID="49cde9a6-dfa0-4397-ab65-d328bedbe71d" CreationDate="2010-07-10T02:05:45.070" UserId="142" Comment="Bryant made a good point." Text="Perhaps just more water&lt;s&gt;, more chicken stock&lt;/s&gt;?" />
  <row Id="703" PostHistoryTypeId="2" PostId="376" RevisionGUID="4f835165-6dd1-4b92-9408-0add58f24a23" CreationDate="2010-07-10T02:09:14.840" UserId="150" Text="Is it safe to put rice in refrigerator?" />
  <row Id="704" PostHistoryTypeId="1" PostId="376" RevisionGUID="4f835165-6dd1-4b92-9408-0add58f24a23" CreationDate="2010-07-10T02:09:14.840" UserId="150" Text="Is it safe to put rice in refrigerator?" />
  <row Id="705" PostHistoryTypeId="3" PostId="376" RevisionGUID="4f835165-6dd1-4b92-9408-0add58f24a23" CreationDate="2010-07-10T02:09:14.840" UserId="150" Text="&lt;rice&gt;&lt;refrigerator&gt;" />
  <row Id="710" PostHistoryTypeId="2" PostId="380" RevisionGUID="9c6e5661-d2fb-4573-b77d-23ba7086b15e" CreationDate="2010-07-10T02:23:18.473" UserId="149" Text="Sounds like you didn't roast sufficiently or not sufficiently hot. The outside should be really charred, and the inside will be not so watery." />
  <row Id="711" PostHistoryTypeId="2" PostId="381" RevisionGUID="1c5cedeb-0208-4de7-b4eb-66d80f1af562" CreationDate="2010-07-10T02:23:22.763" UserId="115" Text="For salads I always use an olive oil based dressing. This will consist of ingredients such as lemon juice, garlic, Dijon mustard, balsamic vinegar, red or white wine vinegar, etc. depending upon the ingredients in the salad.&#xD;&#xA;&#xD;&#xA;Sandwich fillings are a little more tricky. If it's the texture of the mayo you don't like, then adding to it to make an &lt;a href=&quot;http://en.wikipedia.org/wiki/Aioli&quot;&gt;Aioli&lt;/a&gt; won't help much.   &#xD;&#xA;&#xD;&#xA;Once again, it does depend upon the ingredients used but even here it's possible to use a vinaigrette based on ingredients above. With this you can make a Muffuletto style sandwich.&#xD;&#xA;&#xD;&#xA;Another possible option would be a &lt;a href=&quot;http://en.wikipedia.org/wiki/Tapenade&quot;&gt;Tapenade&lt;/a&gt; these can be made from a variety of ingredients to form a smooth paste, which can then be spread on a sandwich." />
  <row Id="712" PostHistoryTypeId="2" PostId="382" RevisionGUID="8105603b-1646-48a5-abff-3107ba969bc3" CreationDate="2010-07-10T02:23:46.350" UserId="86" Text="MiracleWhip, of course...&#xD;&#xA;&#xD;&#xA;If it's just the taste of the oil that bothers you, you can easily make your own mayo using whatever oil you wish. A cheap extra-virgin olive oil makes a *delicious* mayonnaise, IMHO. &#xD;&#xA;&#xD;&#xA;Otherwise, use vinegar. It's a great general-purpose condiment, can be flavored easily, [and there are plenty of varieties to choose from][1]. Naturally, this won't work well if you need the *body* of mayo, so go with some form of prepared mustard in those cases - it's like emulsified vinegar (in that it's emulsified vinegar).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/141/which-vinegars-are-essential-to-keep-on-hand" />
  <row Id="713" PostHistoryTypeId="2" PostId="383" RevisionGUID="bc328e6b-fdc1-4ee5-a0e6-e5795157e8a6" CreationDate="2010-07-10T02:25:37.203" UserId="149" Text="Well, your discernment is indeed what you are looking for. You want really fresh fish. The usual advice for detecting really fresh fish apply. It can't hurt to have a fish source that you have good reason to trust." />
  <row Id="714" PostHistoryTypeId="2" PostId="384" RevisionGUID="4a36d782-8cef-494b-95bf-6a0131134cd3" CreationDate="2010-07-10T02:28:30.070" UserId="115" Text="There's no problem storing cooked rice in the fridge, just make sure you cool it quickly after cooking. it should keep for 3 or 4 days.&#xD;&#xA;&#xD;&#xA;Uncooked rice should be stored in an airtight container and kept in a dark, cool cupboard." />
  <row Id="715" PostHistoryTypeId="2" PostId="385" RevisionGUID="4d74d98c-4881-4b5e-a508-afa0ac9fcfe5" CreationDate="2010-07-10T02:29:03.873" UserId="127" Text="I think it is safe put it in the fridge for at least 1-2 days. Also, dishes like fried rice usually use one-day old rice. " />
  <row Id="719" PostHistoryTypeId="2" PostId="386" RevisionGUID="94e8b3fe-0eac-4585-b1c7-5a2f3bd062b9" CreationDate="2010-07-10T02:39:53.910" UserId="127" Text="What do you think is the best way to store stocks in the freezer? Ice cubes? Plastic bags? etc.&#xD;&#xA;&#xD;&#xA;Also, what would be the optimal portion size? 100ml, 1/2 cups, etc." />
  <row Id="720" PostHistoryTypeId="1" PostId="386" RevisionGUID="94e8b3fe-0eac-4585-b1c7-5a2f3bd062b9" CreationDate="2010-07-10T02:39:53.910" UserId="127" Text="Best way store stocks in freezer?" />
  <row Id="721" PostHistoryTypeId="3" PostId="386" RevisionGUID="94e8b3fe-0eac-4585-b1c7-5a2f3bd062b9" CreationDate="2010-07-10T02:39:53.910" UserId="127" Text="&lt;storage-method&gt;&lt;freezing&gt;" />
  <row Id="722" PostHistoryTypeId="2" PostId="387" RevisionGUID="81630294-80e4-4e26-9da7-6f3361b8dc86" CreationDate="2010-07-10T02:48:00.723" UserId="145" Text="Absoulutely, I would suggest adding some water to it when you go to reheat it though. Otherwise you will wind up with dry rice." />
  <row Id="723" PostHistoryTypeId="2" PostId="388" RevisionGUID="1bd69ce5-26b7-4fad-9ba4-6512c72e5650" CreationDate="2010-07-10T02:50:38.610" UserId="152" Text="You could try a mayo-substitute, like &lt;a href=&quot;http://vegandad.blogspot.com/2008/08/homemade-vegan-mayo.html&gt;this one&lt;/a&gt; (vegan). Since you're making it yourself, you can change the proportion of the ingredients if you don't like it." />
  <row Id="724" PostHistoryTypeId="2" PostId="389" RevisionGUID="b8e596d7-c84f-44c0-9cc6-4e9214e9c9d7" CreationDate="2010-07-10T02:50:52.293" UserId="145" Text="The Good Eats episode *American Slicer* was devoted entirely to knife use.&#xD;&#xA;&#xD;&#xA;http://www.goodeatsfanpage.com/Season11/knives/american_slicer_tran.htm" />
  <row Id="725" PostHistoryTypeId="16" PostId="389" RevisionGUID="b8e596d7-c84f-44c0-9cc6-4e9214e9c9d7" CreationDate="2010-07-10T02:50:52.293" UserId="-1" />
  <row Id="726" PostHistoryTypeId="2" PostId="390" RevisionGUID="e1aa7762-1d9f-47e7-b538-5d5c75d4044d" CreationDate="2010-07-10T03:02:15.493" UserId="152" Text="One thing restaurants commonly do that no one has mentioned yet is to grill the steak until it looks right on the outside, then stick it in the oven until it's &quot;done&quot;. There's a good chance your grill is just too hot to get the steak perfect." />
  <row Id="727" PostHistoryTypeId="2" PostId="391" RevisionGUID="3994862b-4318-47cf-8e81-3892540c0366" CreationDate="2010-07-10T03:14:47.953" UserId="152" Text="The most useless gadget I've found is the &lt;a href=&quot;https://www.slapchop.com/&quot;&gt;Slap Chop&lt;/a&gt; (food chopper/mincer).&#xD;&#xA;&#xD;&#xA;It sounds like it would save time, but it takes longer to clean than it would to just cut things with a knife.&#xD;&#xA;&#xD;&#xA;Some garlic presses have this same problem, you have to make sure to get one that has bumps on the back, so you can swing it around and push the garlic chunks out of the tiny holes when you're done." />
  <row Id="728" PostHistoryTypeId="16" PostId="391" RevisionGUID="3994862b-4318-47cf-8e81-3892540c0366" CreationDate="2010-07-10T03:14:47.953" UserId="-1" />
  <row Id="729" PostHistoryTypeId="2" PostId="392" RevisionGUID="17465aa2-85f1-42b8-93af-02c33554885d" CreationDate="2010-07-10T03:15:56.753" UserId="41" Text="When I want to freeze portions of almost *anything* liquid (including stocks and sauces), I use a covered ice cube tray like [OXO Good Grips][1].  Just spoon it into the tray and throw it in the freezer.  Easy!  Keeps very well, and makes it very easy to portion out later.&#xD;&#xA;&#xD;&#xA;The OXO product is my favourite, but it's not too hard to find generic substitutes at any superstore.  Try to find one with a soft bottom so you don't struggle for 5 minutes trying to get the cubes out and then scraping the sides for all the bits you left behind.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?section=10086&amp;item=85465&amp;minisite=10024&amp;respid=53057" />
  <row Id="731" PostHistoryTypeId="5" PostId="388" RevisionGUID="0ea3bec8-7705-471f-99b0-6d6c00279fd3" CreationDate="2010-07-10T03:20:45.477" UserId="152" Comment="added 1 characters in body" Text="You could try a mayo-substitute, like &lt;a href=&quot;http://vegandad.blogspot.com/2008/08/homemade-vegan-mayo.html&quot;&gt;this one&lt;/a&gt; (vegan). Since you're making it yourself, you can change the proportion of the ingredients if you don't like it." />
  <row Id="732" PostHistoryTypeId="2" PostId="393" RevisionGUID="cc837620-209d-44bd-bd9e-a1f5187412fa" CreationDate="2010-07-10T03:43:53.563" UserId="97" Text="Judging from the number of questions tagged [**substitutions**][1], this is a common thing to ask.  &#xD;&#xA;&#xD;&#xA;Are there any resources to find substitutions, and what circumstances those work under?  For example, applesauce can partially substitute for oil in muffins (because the oil is for moisture content), but can't substitute for oil when cooking an omelet (because the oil prevents the egg from sticking).&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/tagged/substitutions" />
  <row Id="733" PostHistoryTypeId="1" PostId="393" RevisionGUID="cc837620-209d-44bd-bd9e-a1f5187412fa" CreationDate="2010-07-10T03:43:53.563" UserId="97" Text="Resources for determining cooking substitutions" />
  <row Id="734" PostHistoryTypeId="3" PostId="393" RevisionGUID="cc837620-209d-44bd-bd9e-a1f5187412fa" CreationDate="2010-07-10T03:43:53.563" UserId="97" Text="&lt;substitutions&gt;&lt;resources&gt;" />
  <row Id="735" PostHistoryTypeId="16" PostId="393" RevisionGUID="cc837620-209d-44bd-bd9e-a1f5187412fa" CreationDate="2010-07-10T03:43:53.563" UserId="97" />
  <row Id="736" PostHistoryTypeId="2" PostId="394" RevisionGUID="62aa1760-9cd4-4bef-9ae1-3e459d86c813" CreationDate="2010-07-10T03:45:46.153" UserId="152" Text="I'm trying to find a good variety of cheap foods to eat for lunch at work. Since I make lunch the night before, it has to be something that's good cold or microwaved, and since I'm making this frequently, I don't want to spend a lot of time on it.&#xD;&#xA;&#xD;&#xA;Also, I'm looking for things that are healthy (I know I could bring bacon to work every day and microwave it, but I don't want to die).&#xD;&#xA;&#xD;&#xA;So far the things I've found are:&#xD;&#xA;&#xD;&#xA;* Chili&#xD;&#xA;* Salad (with some sort of beans or meat to make it filling)&#xD;&#xA;* Peanut butter and jelly sandwiches&#xD;&#xA;* Pasta (with tomato sauce or pesto, or sauteed with mushrooms and tempeh)&#xD;&#xA;&#xD;&#xA;Please include a short recipe or a link to a recipe. And if your answer is something generic (like &quot;sandwiches&quot;), please suggest ingredients.&#xD;&#xA;&#xD;&#xA;As an example recipe, here's the chili I've been making:&#xD;&#xA;&#xD;&#xA;    Vegetarian Chili&#xD;&#xA;    &#xD;&#xA;    1 can tomato sauce&#xD;&#xA;    1 can stewed tomatoes&#xD;&#xA;    1 can corn (optional)&#xD;&#xA;    2 cans green chilis (or less)&#xD;&#xA;    3 cans beans (any kind except garbanzo)&#xD;&#xA;    1 cup textured vegetable protein (or some amount of hamburger)&#xD;&#xA;    &#xD;&#xA;    As much or as little as you want of the following (in order of importance):&#xD;&#xA;    Salt, Pepper, Cumin, Garlic, Onion, Coriander, Oregano&#xD;&#xA;    &#xD;&#xA;    All all ingredients together and simmer for at least 2 hours.&#xD;&#xA;&#xD;&#xA;(Yes, I know it's not an amazing chili, but the point is that it's cheap and easy)" />
  <row Id="737" PostHistoryTypeId="1" PostId="394" RevisionGUID="62aa1760-9cd4-4bef-9ae1-3e459d86c813" CreationDate="2010-07-10T03:45:46.153" UserId="152" Text="Good, cheap, easy-to-make food that stores well" />
  <row Id="738" PostHistoryTypeId="3" PostId="394" RevisionGUID="62aa1760-9cd4-4bef-9ae1-3e459d86c813" CreationDate="2010-07-10T03:45:46.153" UserId="152" Text="&lt;recipes&gt;&lt;cheap&gt;" />
  <row Id="739" PostHistoryTypeId="2" PostId="395" RevisionGUID="de8fbf79-1034-437e-9452-f559ad66f7e4" CreationDate="2010-07-10T03:48:52.657" UserId="152" Text="&lt;a href=&quot;http://allrecipes.com//HowTo/common-ingredient-substitutions/Detail.aspx&quot;&gt;This one&lt;/a&gt; from AllRecipes.com is pretty comprehensive. I remember finding one a long time ago that was laid out in categories though. Maybe someone else can find it." />
  <row Id="740" PostHistoryTypeId="16" PostId="395" RevisionGUID="de8fbf79-1034-437e-9452-f559ad66f7e4" CreationDate="2010-07-10T03:48:52.657" UserId="-1" />
  <row Id="741" PostHistoryTypeId="2" PostId="396" RevisionGUID="92a2ec13-58e3-4dbb-9f7e-c8e86b89ba86" CreationDate="2010-07-10T04:14:31.237" UserId="125" Text="Like me, there are probably a lot people on here that have a lot of cook books, but I find I keep coming back to the same 1 or 2 books to give me the basis of most of the stuff I cook.&#xD;&#xA;&#xD;&#xA;For me I find myself coming back to the [Jamie At Home][1] book and [Jamies Italy][2] but I'm interested to see what other cook books others have as their &quot;go to&quot; cook books?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=pd_sim_b_6&#xD;&#xA;  [2]: http://www.amazon.com/Jamies-Italy-Jamie-Oliver/dp/1401301959/ref=pd_sim_b_2" />
  <row Id="742" PostHistoryTypeId="1" PostId="396" RevisionGUID="92a2ec13-58e3-4dbb-9f7e-c8e86b89ba86" CreationDate="2010-07-10T04:14:31.237" UserId="125" Text="What cook books do you always come back to?" />
  <row Id="743" PostHistoryTypeId="3" PostId="396" RevisionGUID="92a2ec13-58e3-4dbb-9f7e-c8e86b89ba86" CreationDate="2010-07-10T04:14:31.237" UserId="125" Text="&lt;cook-books&gt;" />
  <row Id="744" PostHistoryTypeId="16" PostId="396" RevisionGUID="92a2ec13-58e3-4dbb-9f7e-c8e86b89ba86" CreationDate="2010-07-10T04:14:31.237" UserId="125" />
  <row Id="745" PostHistoryTypeId="2" PostId="397" RevisionGUID="07083f75-1940-4a66-8799-b7abb74a1fe8" CreationDate="2010-07-10T04:18:29.970" UserId="125" Text="I find things that I can freeze are:&#xD;&#xA;&#xD;&#xA; - Casseroles (store really well and are easy to make in bulk so they last over 2 nights)&#xD;&#xA; - Bolognaise&#xD;&#xA; - Lasagne&#xD;&#xA; - Pie Fillings (I freeze the fillings and when it's time to eat, just get a quick pastry ready, put the filling in and stick it in the oven for 20 mins)&#xD;&#xA;&#xD;&#xA;Things that are quick and easy are:&#xD;&#xA;&#xD;&#xA; - Most egg recipes (Scrambled, omlettes, fritata's etc)&#xD;&#xA; - Pizzas with pre-made bases (or make your own bases and freeze them)&#xD;&#xA; - Steak Sandwiches (use minute steak and cook on each side for 1 min)" />
  <row Id="746" PostHistoryTypeId="2" PostId="398" RevisionGUID="c5a430ef-2f42-46bf-8298-8a865d3cc1e1" CreationDate="2010-07-10T04:21:46.643" UserId="41" Text="For reasons I have yet to understand, my parents once bought me what I would have to describe as a manual food processor.  I am not talking about a hand blender, nor am I talking about a chopper (which is what you'll find if you try to google &quot;manual food processor&quot;).  It is literally a crank-operated, plastic-encased device that looks like a very small food processor.&#xD;&#xA;&#xD;&#xA;To date, I have never found a use for it.  The only reason I even took it out of the box was because the box took up too much space in my cupboard.  I have no idea what this... *thing*... can do that an ordinary food processor or hand blender can't do about a thousand times better.  I guess, if I ever really need to purée some tuna in the middle of a nationwide blackout, I'll be prepared.&#xD;&#xA;&#xD;&#xA;Because I no longer have the box, I have no idea what the name of this product is.  But just so nobody suspects I'm making this up, I brought a photo:&#xD;&#xA;&#xD;&#xA;![Manual Food Processor?][1]&#xD;&#xA;&#xD;&#xA;I received this gift over 5 years ago.  As you can see, the guard labels are still on the blades - a testament to just how useless this product turned out to be.&#xD;&#xA;&#xD;&#xA;  [1]: http://img51.imageshack.us/img51/1881/manualfoodprocessorcrop.jpg" />
  <row Id="747" PostHistoryTypeId="16" PostId="398" RevisionGUID="c5a430ef-2f42-46bf-8298-8a865d3cc1e1" CreationDate="2010-07-10T04:21:46.643" UserId="-1" />
  <row Id="748" PostHistoryTypeId="2" PostId="399" RevisionGUID="c278a6bc-2c25-4c8c-bc26-7b6794ac9d42" CreationDate="2010-07-10T04:22:39.730" UserId="125" Text="What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside?" />
  <row Id="749" PostHistoryTypeId="1" PostId="399" RevisionGUID="c278a6bc-2c25-4c8c-bc26-7b6794ac9d42" CreationDate="2010-07-10T04:22:39.730" UserId="125" Text="What are the best potatoes for baking?" />
  <row Id="750" PostHistoryTypeId="3" PostId="399" RevisionGUID="c278a6bc-2c25-4c8c-bc26-7b6794ac9d42" CreationDate="2010-07-10T04:22:39.730" UserId="125" Text="&lt;baking&gt;&lt;potatoes&gt;" />
  <row Id="751" PostHistoryTypeId="2" PostId="400" RevisionGUID="141aa8d9-7726-4d8a-80c5-5fed7a3fde6e" CreationDate="2010-07-10T04:25:41.180" UserId="125" Text="I've been making pizza dough and the recipe says to &quot;good quality flour&quot; but I'm not sure what it means? Are there differences between different types of flour and how can I tell?" />
  <row Id="752" PostHistoryTypeId="1" PostId="400" RevisionGUID="141aa8d9-7726-4d8a-80c5-5fed7a3fde6e" CreationDate="2010-07-10T04:25:41.180" UserId="125" Text="What is the best flour to use for pizza dough?" />
  <row Id="753" PostHistoryTypeId="3" PostId="400" RevisionGUID="141aa8d9-7726-4d8a-80c5-5fed7a3fde6e" CreationDate="2010-07-10T04:25:41.180" UserId="125" Text="&lt;flour&gt;&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="754" PostHistoryTypeId="2" PostId="401" RevisionGUID="42956afe-ed6d-4259-8858-331628086e2d" CreationDate="2010-07-10T04:29:43.640" UserId="157" Text="Sure, it's safe - it's certainly much safer than leaving it out all day. However, you have to be careful as rice can grow mold and bacteria very quickly. I'd say it has a max of about 3 days in the fridge.&#xD;&#xA;&#xD;&#xA;However, I recommend **freezing** leftover cooked rice (separated into single-serving portions). Then just put it in the microwave for a few minutes when you go to eat it and it's good as when you first cooked it. It doesn't dry out when you reheat it nearly as easily as putting it in the fridge. Note that this seems to be the standard in Japan - there are special containers (the bottom has an indent) that make sure it reheats evenly in the microwave." />
  <row Id="755" PostHistoryTypeId="2" PostId="402" RevisionGUID="a961fceb-4d44-4078-93e8-63aae7d8247e" CreationDate="2010-07-10T04:31:32.610" UserId="125" Text="I often find myself getting asked to help cater for parties of 50-100 people and I always end up cooking the same 5-10 recipes so I'm looking for some ideas to help bring a bit of variety to my repotoire. Ideally I'd like suggestions for things that are:&#xD;&#xA;&#xD;&#xA; - Easy to make in large quantities&#xD;&#xA; - Not very time consuming&#xD;&#xA; - Can be prepared in advance (up to a week)&#xD;&#xA; - Taste Great :)" />
  <row Id="756" PostHistoryTypeId="1" PostId="402" RevisionGUID="a961fceb-4d44-4078-93e8-63aae7d8247e" CreationDate="2010-07-10T04:31:32.610" UserId="125" Text="Cooking for the masses" />
  <row Id="757" PostHistoryTypeId="3" PostId="402" RevisionGUID="a961fceb-4d44-4078-93e8-63aae7d8247e" CreationDate="2010-07-10T04:31:32.610" UserId="125" Text="&lt;cooking-techniques&gt;&lt;catering&gt;&lt;parties&gt;" />
  <row Id="758" PostHistoryTypeId="2" PostId="403" RevisionGUID="e6af018a-88c7-4e0a-a879-6b4d8a88f726" CreationDate="2010-07-10T04:36:53.043" UserId="157" Text="Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?&#xD;&#xA;&#xD;&#xA;Of course, if I happen to have the sauce done by the time the pasta is ready *and* am ready to serve it, I can immediately add the sauce and it's a moot point. But I inevitably screw up the timing and have the pasta sitting there cooling and then becomes impossible to separate..." />
  <row Id="759" PostHistoryTypeId="1" PostId="403" RevisionGUID="e6af018a-88c7-4e0a-a879-6b4d8a88f726" CreationDate="2010-07-10T04:36:53.043" UserId="157" Text="How can I keep pasta from sticking to itself?" />
  <row Id="760" PostHistoryTypeId="3" PostId="403" RevisionGUID="e6af018a-88c7-4e0a-a879-6b4d8a88f726" CreationDate="2010-07-10T04:36:53.043" UserId="157" Text="&lt;preparation&gt;&lt;please-remove-this-tag&gt;&lt;pasta&gt;" />
  <row Id="761" PostHistoryTypeId="2" PostId="404" RevisionGUID="ed39cab4-f237-4f7c-9f80-b28d1576794e" CreationDate="2010-07-10T04:38:22.027" UserId="62" Text="twist the bunch of spaghetti slightly before putting it into the boiling the water. This way they will fall apart and do not stick together." />
  <row Id="762" PostHistoryTypeId="5" PostId="404" RevisionGUID="256b0841-c7c6-48b3-9da8-4750185c7b34" CreationDate="2010-07-10T04:45:00.007" UserId="62" Comment="added 147 characters in body" Text="twist the bunch of spaghetti slightly before putting it into the boiling the water. This way they will fall apart and do not stick together.&#xD;&#xA;&#xD;&#xA;Also stir the paste in the first two minutes of cooking ([see][1]).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/cooking-pasta-properly.aspx" />
  <row Id="763" PostHistoryTypeId="5" PostId="404" RevisionGUID="90848858-a776-4018-8d4c-23df4b46dd98" CreationDate="2010-07-10T04:51:28.937" UserId="62" Comment="edited body" Text="twist the bunch of spaghetti slightly before putting it into the boiling the water. This way they will fall apart and do not stick together.&#xD;&#xA;&#xD;&#xA;Also stir the pasta in the first two minutes of cooking ([see][1]).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/cooking-pasta-properly.aspx" />
  <row Id="764" PostHistoryTypeId="16" PostId="402" RevisionGUID="3bda5168-276b-46ea-9249-cf84865661be" CreationDate="2010-07-10T04:51:52.757" UserId="125" />
  <row Id="765" PostHistoryTypeId="2" PostId="405" RevisionGUID="2c87e9a8-9af3-4fce-89fb-dd4824df4c50" CreationDate="2010-07-10T04:55:02.893" UserId="157" Text="Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought about it. But, living in Japan, I have yet to find it anywhere - supermarkets, import shops, or cheese shops. (Mind you, cheese is a pretty rare thing here, and a delicacy at that.)&#xD;&#xA;&#xD;&#xA;So, being unable to buy it anywhere, what are my options? Is there a substitution I can try or is it something I can make at home?" />
  <row Id="766" PostHistoryTypeId="1" PostId="405" RevisionGUID="2c87e9a8-9af3-4fce-89fb-dd4824df4c50" CreationDate="2010-07-10T04:55:02.893" UserId="157" Text="Making (or substitute for) ricotta cheese?" />
  <row Id="767" PostHistoryTypeId="3" PostId="405" RevisionGUID="2c87e9a8-9af3-4fce-89fb-dd4824df4c50" CreationDate="2010-07-10T04:55:02.893" UserId="157" Text="&lt;substitutions&gt;&lt;cheese&gt;" />
  <row Id="768" PostHistoryTypeId="2" PostId="406" RevisionGUID="366fc795-2880-49f9-902b-87f24831ae71" CreationDate="2010-07-10T05:11:10.980" UserId="160" Text="After draining it, mix in a little oil, that should prevent it from sticking." />
  <row Id="769" PostHistoryTypeId="2" PostId="407" RevisionGUID="6ad2e4f8-24bd-467d-9f53-b3a8e4cd25a9" CreationDate="2010-07-10T05:15:30.007" UserId="161" Text="I have several members of my family who are GF. Baking for them has become a real challenge. I'm looking for good references to learn to understand how to work with this limitation in my baking.  What are good references (online or print) for good GF baked goods?" />
  <row Id="770" PostHistoryTypeId="1" PostId="407" RevisionGUID="6ad2e4f8-24bd-467d-9f53-b3a8e4cd25a9" CreationDate="2010-07-10T05:15:30.007" UserId="161" Text="What are good references for Gluten free baking" />
  <row Id="771" PostHistoryTypeId="3" PostId="407" RevisionGUID="6ad2e4f8-24bd-467d-9f53-b3a8e4cd25a9" CreationDate="2010-07-10T05:15:30.007" UserId="161" Text="&lt;baking&gt;&lt;gf&gt;&lt;gluten&gt;" />
  <row Id="772" PostHistoryTypeId="2" PostId="408" RevisionGUID="ff0052d5-4380-45dc-9b9d-9534bb87a2aa" CreationDate="2010-07-10T05:20:22.540" UserId="161" Text="The [Ball Complete Book of Home Preserving][1] includes a section that does just what you're asking.  It also provides a large collection of excellent recipes and general tips and tricks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314" />
  <row Id="773" PostHistoryTypeId="2" PostId="409" RevisionGUID="c2b45068-957e-456d-b703-b9fbdbc0a915" CreationDate="2010-07-10T05:24:51.253" UserId="160" Text="You should be able to get a reasonable steak stovetop using a cast iron grill pan, if you have a strong enough exhaust. Oil the cast iron pan (with canola or such), then heat it very hot, until it starts to smoke. Make sure the meat is completely dry on the outside (wipe with a paper towel, water will prevent browning) and gently place in the pan. Leave it there for a minute or two (it'll smoke quite a bit!), rotate 90° to get the nice grill marks. Leave for another minute or two. Flip, and repeat for the other side.&#xD;&#xA;&#xD;&#xA;It may splatter, have a splatter screen handy. It will smoke, quite a bit, make sure the exhaust is on high.&#xD;&#xA;&#xD;&#xA;You will probably have a medium-rare steak now. Using a thinner cut will make it more well done (you can cut a thick steak in half with your chef's knife, making two thin steaks); so will plopping it in the oven (not sure if you want the oven before or after searing, I like 'em medium rare...).&#xD;&#xA;&#xD;&#xA;Remember to let the meat rest for 5 minutes or so before serving.&#xD;&#xA;&#xD;&#xA;Also, if your steaks are coming out ridiculously tough, you're probably using the wrong cut of meat, or some terrible grade. What cut are you using?&#xD;&#xA;&#xD;&#xA;[edit: I should note that, in case it wasn't obvious, the burner should be up pretty high]" />
  <row Id="774" PostHistoryTypeId="2" PostId="410" RevisionGUID="7b53b1d8-3796-4b34-87a2-b74f0d4546c3" CreationDate="2010-07-10T05:54:13.200" UserId="162" Text="This is an excellent site to learn about gluten free baking:&#xD;&#xA;&#xD;&#xA;[http://glutenfreegoddess.blogspot.com][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://glutenfreegoddess.blogspot.com/&#xD;&#xA;&#xD;&#xA;I have personally tried many of the recipes and they have been excellent." />
  <row Id="777" PostHistoryTypeId="2" PostId="412" RevisionGUID="15e1e79d-84d4-42df-b7b2-d2bbc49bcab7" CreationDate="2010-07-10T06:14:07.717" UserId="163" Text="Another thing that you should pay attention too is to not season the meat before cooking it, but after, right when you take it out of the pan, so the salt will melt on the meats juices. If you use salt before you start cooking it, the salt will tend to extract water from the meat and dry it out.&#xD;&#xA;" />
  <row Id="778" PostHistoryTypeId="2" PostId="413" RevisionGUID="38f73864-f948-49c5-a826-69b50ccd8388" CreationDate="2010-07-10T06:17:23.590" UserId="163" Text="You may add a little oil (olive) to the boiling water, and just keep stirring the spaghetti while it boils. Oil will stick to the pasta while boiling and keep it from sticking, but the most important thing is the stirring." />
  <row Id="779" PostHistoryTypeId="2" PostId="414" RevisionGUID="d310cfac-944e-4a53-9f0f-b96f891b2764" CreationDate="2010-07-10T06:19:45.490" UserId="163" Text="1080 Recipes, by Simone Ortega.&#xD;&#xA;&#xD;&#xA;This is a classic of Spanish cooking that almost every mother gives to their children when they leave home ;-)&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/1080-Recipes-In%C3%83%C2%A9s-Ortega/dp/0714848360" />
  <row Id="780" PostHistoryTypeId="16" PostId="414" RevisionGUID="d310cfac-944e-4a53-9f0f-b96f891b2764" CreationDate="2010-07-10T06:19:45.490" UserId="-1" />
  <row Id="781" PostHistoryTypeId="2" PostId="415" RevisionGUID="631b45e5-118c-42db-9ae8-3593c030a4c9" CreationDate="2010-07-10T06:22:18.870" UserId="163" Text="A trick that works sometimes is to put a potato in it and cook it a bit. It'll tend to absorb some salt and not give flavor out." />
  <row Id="782" PostHistoryTypeId="2" PostId="416" RevisionGUID="a17710b8-2cf9-4841-8b3f-19c10f4700b4" CreationDate="2010-07-10T06:23:24.623" UserId="164" Text="Ad hoc at home and the French Laundry by Thomas keller is the book I stick with" />
  <row Id="783" PostHistoryTypeId="16" PostId="416" RevisionGUID="a17710b8-2cf9-4841-8b3f-19c10f4700b4" CreationDate="2010-07-10T06:23:24.623" UserId="-1" />
  <row Id="784" PostHistoryTypeId="2" PostId="417" RevisionGUID="25a61b1d-7351-4fb6-81f9-3919e46c5472" CreationDate="2010-07-10T06:26:52.743" UserId="21" Text="I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses? " />
  <row Id="785" PostHistoryTypeId="1" PostId="417" RevisionGUID="25a61b1d-7351-4fb6-81f9-3919e46c5472" CreationDate="2010-07-10T06:26:52.743" UserId="21" Text="I want to make my own cheese. How do I get started? " />
  <row Id="786" PostHistoryTypeId="3" PostId="417" RevisionGUID="25a61b1d-7351-4fb6-81f9-3919e46c5472" CreationDate="2010-07-10T06:26:52.743" UserId="21" Text="&lt;preparation&gt;&lt;cheese&gt;" />
  <row Id="787" PostHistoryTypeId="2" PostId="418" RevisionGUID="658b834e-bfee-4203-89f0-f6c1dad1a55a" CreationDate="2010-07-10T06:28:24.160" UserId="64" Text="Using a high-gluten flour will allow more of the gas bubbles formed by your leavening agent to be trapped making an overall lighter bread that is stronger too. This is generally a desirable consistency for pizza doughs. " />
  <row Id="788" PostHistoryTypeId="2" PostId="419" RevisionGUID="de2597b2-9455-43a5-8b5e-00fb8bd41482" CreationDate="2010-07-10T06:50:54.303" UserId="157" Text="What's the best place and way to store potatoes so they keep fresh longest?" />
  <row Id="789" PostHistoryTypeId="1" PostId="419" RevisionGUID="de2597b2-9455-43a5-8b5e-00fb8bd41482" CreationDate="2010-07-10T06:50:54.303" UserId="157" Text="What's the best way to store potatoes and maximize their shelf-life?" />
  <row Id="790" PostHistoryTypeId="3" PostId="419" RevisionGUID="de2597b2-9455-43a5-8b5e-00fb8bd41482" CreationDate="2010-07-10T06:50:54.303" UserId="157" Text="&lt;storage-method&gt;&lt;potatoes&gt;" />
  <row Id="791" PostHistoryTypeId="6" PostId="372" RevisionGUID="0d50a76b-4f40-40aa-b55b-3749bb371283" CreationDate="2010-07-10T06:56:34.337" UserId="89" Comment="edited tags" Text="&lt;technique&gt;&lt;salt&gt;&lt;soup&gt;&lt;fix&gt;&lt;emergenct&gt;" />
  <row Id="792" PostHistoryTypeId="2" PostId="420" RevisionGUID="dcd971f1-6367-44c9-b223-7e06e8d3c363" CreationDate="2010-07-10T07:02:52.967" UserId="54" Text="I store my stock in 250ml one-use rectangular dozes with a cap.&#xD;&#xA;&#xD;&#xA; - I find the 250ml ideal portion for my&#xD;&#xA;   usual needs.&#xD;&#xA; - One-use dozes are very cheap and I&#xD;&#xA;   don't have to care about cleaning&#xD;&#xA;   them. They are also much thinner and&#xD;&#xA;   that saves a lot of space in the&#xD;&#xA;   freezer.&#xD;&#xA; - Rectangular shape also saves space.&#xD;&#xA; - The stock doesn't really need to be&#xD;&#xA;   covered with a cap. As soon as it&#xD;&#xA;   freezes, it doesn't matter. But&#xD;&#xA;   having a cap allows me to pile them&#xD;&#xA;   up. Again, this saves space in the&#xD;&#xA;   freezer.&#xD;&#xA;&#xD;&#xA;My friend - a professional chef - has another method. But it requires some equipment:&#xD;&#xA;&#xD;&#xA;He puts the stock into a plastic bag. Then he uses a machine that sucks all the air from it and seals it. He freezes each flat bag individualy. Once they are frozen, he stacks them. This allows optimum use of freezer space.&#xD;&#xA;&#xD;&#xA;When he needs to use the stock, he just cuts the bag open and break the frozen stock into pieces. It's easy, because the slices of frozen stock are very thin." />
  <row Id="793" PostHistoryTypeId="6" PostId="372" RevisionGUID="b3969c86-db16-4e55-ad27-050311dfefd5" CreationDate="2010-07-10T07:04:27.787" UserId="74" Comment="edited tags" Text="&lt;technique&gt;&lt;salt&gt;&lt;fix&gt;&lt;soup&gt;&lt;emergency&gt;" />
  <row Id="801" PostHistoryTypeId="2" PostId="423" RevisionGUID="7e131448-6d0a-45df-993c-a98a7d480ef8" CreationDate="2010-07-10T08:20:46.343" UserId="122" Text="Madhur Jaffrey's &quot;Indian Cookery&quot; (a newer edition of [this][1]) and a Danish book called &quot;Mad&quot; (eng: Food) from 1939.&#xD;&#xA;&#xD;&#xA;I also frequently use [&quot;Reader's Digest Complete Guide to Cookery&quot;][2] for all those techniques and methods that I only need once in a while, but when I need them, I need them desperately.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Madhur-Jaffrey-Indian-Cooking/dp/0764156497&#xD;&#xA;  [2]: http://www.amazon.co.uk/Readers-Digest-Complete-Guide-Cookery/dp/0863183859/" />
  <row Id="802" PostHistoryTypeId="16" PostId="423" RevisionGUID="7e131448-6d0a-45df-993c-a98a7d480ef8" CreationDate="2010-07-10T08:20:46.343" UserId="-1" />
  <row Id="803" PostHistoryTypeId="2" PostId="424" RevisionGUID="3059ad3f-5298-4ca7-80b9-2857c070a9bd" CreationDate="2010-07-10T08:35:22.160" UserId="168" Text="The best is the Italian Tipo 00: http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html.&#xD;&#xA;&#xD;&#xA;If you can't find that flour, I find a mix of bread flour &amp; semolina (ferina) works ver well too. &#xD;&#xA;&#xD;&#xA;This is my favourite pizza dough recipe: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough" />
  <row Id="804" PostHistoryTypeId="2" PostId="425" RevisionGUID="e9bf5674-c9a2-4783-ae29-74e0e5512471" CreationDate="2010-07-10T08:39:23.880" UserId="115" Text="Making Mozzarella is not fantastically difficult, but certain things during the process are critical, probably the most important is temperature. &#xD;&#xA;&#xD;&#xA;If it's your first time making cheese, you might find the buying a 'starter kit' the easiest way to get up and running. These will provide you with all the important items you needm such as rennet. If you feel brave, then you forego the kit and dive right in.   &#xD;&#xA;&#xD;&#xA;For Mozzarella try to find Buffalo milk, which is what 'proper' Mozzarella is made from. It's lower in cholesterol than cows milk, has more protein and makes a much richer cheese. If you can't get Buffalo milk use the best full fat, non-homogenized milk you can find.  &#xD;&#xA;&#xD;&#xA;Here's a recipe I've used before &lt;a href=&quot;http://biology.clc.uc.edu/fankhauser/cheese/Mozzarella/MOZZARELLA_jn0.HTM&quot;&gt;MOZZARELLA&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Here's a link with the differences between Buffalo milk and cows milk&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.indiadairy.com/info_buffalo_milk_vs.html&quot;&gt;Cow Milk vs Buffalo Milk&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Whilst it's quite possible to make virtually any variety of cheese at home, some cheeses, such as blue cheese, require a place to develop at the correct temperature and for quite long periods of time.  ideally, this would be a temperature around 10c with a humidity around 70% and a time for maturing at around 2 to 3 months.&#xD;&#xA;&#xD;&#xA;Here's a good place to start:&#xD;&#xA;&#xD;&#xA;http://biology.clc.uc.edu/fankhauser/cheese/blue_cheese/blue_cheese.htm" />
  <row Id="807" PostHistoryTypeId="2" PostId="427" RevisionGUID="4361aaf8-a5b0-465f-aa86-2a4be0c72e6d" CreationDate="2010-07-10T08:52:26.190" UserId="115" Text="You can make ricotta at home and it's not that difficult. You don't need anything that may be hard to find. Here's a really simple recipe:&#xD;&#xA;&#xD;&#xA;http://simplyrecipes.com/recipes/homemade_ricotta_cheese/&#xD;&#xA;&#xD;&#xA;As a substitute, you have a few options. One would be cottage cheese. The problem is it tends to be a bit watery, so dump a pot or two into some fine cheesecloth, place it in a strainer for an while and it will be a little better.&#xD;&#xA;&#xD;&#xA;Another option would be Paneer. it's really simple to make and you can have it ready within the hour. here's a recipe:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.wikihow.com/Make-Paneer-%28Indian-Cheese%29&quot;&gt;How to Make Paneer&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Whilst both of these options work, they will not be ricotta..." />
  <row Id="808" PostHistoryTypeId="2" PostId="428" RevisionGUID="bd540579-8052-4f30-924e-c661c24b0dae" CreationDate="2010-07-10T08:54:08.853" UserId="125" Text="Best thing to do is to keep them out of the light in an cool dark dry place. I usually put them in a hessian bag to try and keep the moisture away.&#xD;&#xA;&#xD;&#xA;Don't store them in the fridge or anywhere that gets direct sunlight." />
  <row Id="809" PostHistoryTypeId="2" PostId="429" RevisionGUID="b1317d9a-8723-44b1-87f9-7e882e7b7ad9" CreationDate="2010-07-10T09:02:29.223" UserId="115" Text="My all time favourite cook books are, in no particular order:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.amazon.com/Omelette-Glass-Cooks-Classic-Library/dp/1558215719&quot;&gt;An Omelette and a Glass of Wine&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;and&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.amazon.co.uk/exec/obidos/ASIN/0140273263/guardianunlim-21&quot;&gt;French Provincial Cooking&lt;/a&gt;" />
  <row Id="810" PostHistoryTypeId="16" PostId="429" RevisionGUID="b1317d9a-8723-44b1-87f9-7e882e7b7ad9" CreationDate="2010-07-10T09:02:29.223" UserId="-1" />
  <row Id="811" PostHistoryTypeId="2" PostId="430" RevisionGUID="e35e3d8e-0716-4596-8f44-a0b4e4282dcc" CreationDate="2010-07-10T09:19:10.843" UserId="54" Text="I love working with dough and baking my own bread and pastry. So my bible is Peter Reinhart's [**The Bread Baker's Apprentice**][1]. I use this book so often that I don't even bother to return it to my bookshelf anymore.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" />
  <row Id="812" PostHistoryTypeId="16" PostId="430" RevisionGUID="e35e3d8e-0716-4596-8f44-a0b4e4282dcc" CreationDate="2010-07-10T09:19:10.843" UserId="-1" />
  <row Id="813" PostHistoryTypeId="6" PostId="396" RevisionGUID="2dd8d9d3-283f-4175-9879-fa0745260927" CreationDate="2010-07-10T09:19:50.410" UserId="54" Comment="added tag" Text="&lt;cook-books&gt;&lt;tips&gt;" />
  <row Id="814" PostHistoryTypeId="5" PostId="424" RevisionGUID="5a843b17-ebe3-4af5-aa1c-0d5bea9d8980" CreationDate="2010-07-10T09:20:34.230" UserId="168" Comment="added 1 characters in body" Text="The best is the Italian Tipo 00: http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html.&#xD;&#xA;&#xD;&#xA;If you can't find that flour, I find a mix of bread flour &amp; semolina (ferina) works very well too. &#xD;&#xA;&#xD;&#xA;This is my favourite pizza dough recipe: http://www.jamieoliver.com/recipes/pizza-recipes/pizza-dough" />
  <row Id="815" PostHistoryTypeId="2" PostId="431" RevisionGUID="627b12fc-3743-4b0a-b34e-aabc7e4f6aab" CreationDate="2010-07-10T09:24:40.367" UserId="125" Text="I love cooking fish in a batter or crumbed. I usually use flathead which is nice, but I would like to know what other fish works well when being cooked in a batter or crumbed?" />
  <row Id="816" PostHistoryTypeId="1" PostId="431" RevisionGUID="627b12fc-3743-4b0a-b34e-aabc7e4f6aab" CreationDate="2010-07-10T09:24:40.367" UserId="125" Text="What is a good fish for cooking crumbed / battered?" />
  <row Id="817" PostHistoryTypeId="3" PostId="431" RevisionGUID="627b12fc-3743-4b0a-b34e-aabc7e4f6aab" CreationDate="2010-07-10T09:24:40.367" UserId="125" Text="&lt;please-remove-this-tag&gt;&lt;fish&gt;" />
  <row Id="818" PostHistoryTypeId="2" PostId="432" RevisionGUID="7909eb9b-ccc2-4e38-8bf0-6890a26f35ef" CreationDate="2010-07-10T09:26:44.657" UserId="54" Text="I have the same problem. During my experiments I found out that **the cooler the dough** is before you put it in the owen, the better. The trick is to work fast, work with it as little as possble.&#xD;&#xA;&#xD;&#xA;Also, I use food processor with metal bowl for mixing the dough (Kitchen Aid Artisan). Before I start mixing, I fill the bowl with cold water and let it cool for few minutes." />
  <row Id="821" PostHistoryTypeId="2" PostId="434" RevisionGUID="fbab66b0-ab35-4489-b4b4-3969d2e6e057" CreationDate="2010-07-10T09:35:23.580" UserId="54" Text="Every recipe says I should soak beans in water overnight before cooking. Why?&#xD;&#xA;&#xD;&#xA;I did some experiments. I have tried soaked and unsoaked beans from the same batch. There was **no difference** in cooking time, taste, structure or color. Even farts were the same!&#xD;&#xA;&#xD;&#xA;Also, one time I read an interview with a cook that makes famous bean soup and he confirmed my findings. He said that he also experimented and he doesn't find a difference.&#xD;&#xA;&#xD;&#xA;So what is the reason for soaking beans before cooking? What does it change?" />
  <row Id="822" PostHistoryTypeId="1" PostId="434" RevisionGUID="fbab66b0-ab35-4489-b4b4-3969d2e6e057" CreationDate="2010-07-10T09:35:23.580" UserId="54" Text="Why should I soak beans before cooking?" />
  <row Id="823" PostHistoryTypeId="3" PostId="434" RevisionGUID="fbab66b0-ab35-4489-b4b4-3969d2e6e057" CreationDate="2010-07-10T09:35:23.580" UserId="54" Text="&lt;preparation&gt;&lt;beans&gt;&lt;soaking&gt;&lt;explanation&gt;" />
  <row Id="826" PostHistoryTypeId="2" PostId="436" RevisionGUID="f7569bb3-e2cc-4041-8f1b-72123339e513" CreationDate="2010-07-10T09:37:59.523" UserId="115" Text="When I fancy fish and chips I tend to use either cod or haddock and create a rich beer batter. Serve that with some home-made chips and you're set.&#xD;&#xA;&#xD;&#xA;If I want something lighter, but still with a crust, I'd tend to go for mackerel. If that's not available, I'd be looking for seabass or snapper. " />
  <row Id="829" PostHistoryTypeId="2" PostId="438" RevisionGUID="d76303dd-2308-4fcf-a722-cb68e4003b28" CreationDate="2010-07-10T09:40:52.083" UserId="122" Text="One reason is to remove some of the indigestible complex sugars that cause gas.&#xD;&#xA;&#xD;&#xA;Another reason is that beans are dirty, so you're just cleaning them with the soaking.&#xD;&#xA;&#xD;&#xA;On top of that, the soaking can reduce cooking time considerably." />
  <row Id="832" PostHistoryTypeId="2" PostId="440" RevisionGUID="c6ea998e-6495-4619-9b8c-60c8752f7ea9" CreationDate="2010-07-10T09:55:00.143" UserId="168" Text="It seems that almost all meat replacements in the UK have eggs. Are there any good vegan alternatives?" />
  <row Id="833" PostHistoryTypeId="1" PostId="440" RevisionGUID="c6ea998e-6495-4619-9b8c-60c8752f7ea9" CreationDate="2010-07-10T09:55:00.143" UserId="168" Text="A vegan alternative to Quorn?" />
  <row Id="834" PostHistoryTypeId="3" PostId="440" RevisionGUID="c6ea998e-6495-4619-9b8c-60c8752f7ea9" CreationDate="2010-07-10T09:55:00.143" UserId="168" Text="&lt;vegan&gt;&lt;vegetarian&gt;&lt;uk&gt;" />
  <row Id="835" PostHistoryTypeId="5" PostId="94" RevisionGUID="ecb2b6f3-c280-417b-a5fc-c85b33dcc032" CreationDate="2010-07-10T09:58:37.707" UserId="16" Comment="deleted 1 characters in body" Text="&quot;Risotto&quot; is a typical Italian rice-based dish, it comes in a number of variations, but the basic technique is common for all the versions:&#xD;&#xA;&#xD;&#xA;Start browning some chopped onion with butter or olive oil, then add the rice and roast it a bit. When the rice is roasted add some white wine and let it almost evaporate, then cover the rice with vegetable stock. Add continuously stock to cover the rice while it cooks, and stir frequently! The most you stir, the best it cooks! Cook until the rice is soft but be aware to not overcook it! You should get the ideal cooking level called &quot;al dente&quot;, the best way to get it is to taste frequently (as every rice variety has a different cooking time).&#xD;&#xA;&#xD;&#xA;At the end, add butter and grated parmigiano cheese and stir vigorously (this phase is called &quot;mantecatura&quot;).&#xD;&#xA;&#xD;&#xA;Now, with this basic recipt you can create as many variations as you want. Just add vegetables, or tomato soup, or cheese, or sausage (add the additional ingredients in time to have they well cooked when the rice itself will be cooked).&#xD;&#xA;&#xD;&#xA;A common Italian version is called &quot;alla Milanese&quot;, you have to add some saffron near the end of the cooking, the rice will have a nice yellow color!" />
  <row Id="836" PostHistoryTypeId="2" PostId="441" RevisionGUID="81510ca8-6ba6-4e2f-9280-0c3c8326361a" CreationDate="2010-07-10T09:59:27.753" UserId="168" Text="These don't really taste like meat, but burgers made from marinated tofu are nice. If you freeze the tofu first it gets a chewier texture.&#xD;&#xA;&#xD;&#xA;Also, fresh paneer (indian cheese) is a nice addition to vegtable dishes, or can be fried on its own: http://en.wikipedia.org/wiki/Paneer" />
  <row Id="837" PostHistoryTypeId="16" PostId="441" RevisionGUID="81510ca8-6ba6-4e2f-9280-0c3c8326361a" CreationDate="2010-07-10T09:59:27.753" UserId="-1" />
  <row Id="838" PostHistoryTypeId="2" PostId="442" RevisionGUID="cf02b9be-7618-420d-aef1-f054ef424de1" CreationDate="2010-07-10T10:13:54.827" UserId="115" Text="One of the items that can always be found in my freezer is home-made tomato sauce. I use a very simple recipe that doesn't take a long time to make and the result is a tasty tomato sauce that can form the basis of a lot of different recipes:&#xD;&#xA;&#xD;&#xA;Recipe:&#xD;&#xA;&#xD;&#xA; - Fresh tomatoes - skin removed&#xD;&#xA; - garlic&#xD;&#xA; - olive oil&#xD;&#xA; - Star Anise - optional&#xD;&#xA; - Fresh Basil&#xD;&#xA;&#xD;&#xA;Remove the skins by dropping the tomatoes into boiling water for a few seconds. Cut the tomatoes in half and place in a heavy bottomed frying pan. Cook on a medium heat with a lid on for around 15 minutes. Check from time to time they are not sticking. Turn the tomatoes over and repeat. Whe the tomatoes are soft, take a potato masher and break the tomatoes up to your desired consistency.&#xD;&#xA;&#xD;&#xA;Meanwhile, Mince as much garlic as you like and heat around 2 tablespoons of good quality Olive oil in another pan, when hot add the garlic and star anise (if used) and sauté for a few seconds, don't let the garlic burn. Add the oil, garlic and star anise to the tomatoes and add lots to shredded fresh basil. Add salt and freshly ground black pepper.&#xD;&#xA;&#xD;&#xA;Let it cool and you can freeze it in what ever quantities you need.&#xD;&#xA;&#xD;&#xA;Now you have the basic sauce, you can add what ever you wish, such as mince, to make a Bolognaise, of add it to your chili instead of tinned sauce. You can even use it on it's own.&#xD;&#xA;&#xD;&#xA;To make it a little richer, add diced carrots and celery and a good quantity of passata.&#xD;&#xA;" />
  <row Id="839" PostHistoryTypeId="2" PostId="443" RevisionGUID="e4463c71-1c7a-4367-901c-0599a4162d3d" CreationDate="2010-07-10T10:20:01.670" UserId="115" Text="What about &lt;a href=&quot;http://en.wikipedia.org/wiki/Tofu&quot;&gt;Tofu&lt;/a&gt; It's essentially the coagulated soy milk, pressed into blocsk. It's great in all kinds of recipes, especially Asian dishes, it really absorbs the flavours from the rest of the ingredients." />
  <row Id="840" PostHistoryTypeId="2" PostId="444" RevisionGUID="29827c6e-f5d0-41ac-abc4-57168741f3a2" CreationDate="2010-07-10T10:23:16.517" UserId="54" Text="I love lettuce salad. I eat it very often. I bought a spin dryer, which I find very handy and I use it all the time.&#xD;&#xA;&#xD;&#xA;But recently I heard Gordon Ramsay saying that you should bever use spin dryer, that it will destroy the lettuce.&#xD;&#xA;&#xD;&#xA;Is that true? How is it destroying lettuce. I don't see any difference between spin-dryed and unspined lettuce. " />
  <row Id="841" PostHistoryTypeId="1" PostId="444" RevisionGUID="29827c6e-f5d0-41ac-abc4-57168741f3a2" CreationDate="2010-07-10T10:23:16.517" UserId="54" Text="What's wrong with using spin dryer to dry lettuce?" />
  <row Id="842" PostHistoryTypeId="3" PostId="444" RevisionGUID="29827c6e-f5d0-41ac-abc4-57168741f3a2" CreationDate="2010-07-10T10:23:16.517" UserId="54" Text="&lt;lettuce&gt;&lt;drying&gt;" />
  <row Id="843" PostHistoryTypeId="2" PostId="445" RevisionGUID="04d62a58-61ef-4be7-a29e-f3a71f6a1d37" CreationDate="2010-07-10T10:28:18.107" UserId="89" Text="It may refer to the use of lettuce in salads with lots of sauce or with very dense sauce, because it probably loses resistence (it'll break more easily.) This is just a guess though.&#xD;&#xA;&#xD;&#xA;Still, if you use it and like the results you get why stop using it because Gordon Ramsay says so?" />
  <row Id="844" PostHistoryTypeId="5" PostId="438" RevisionGUID="ce936414-4398-4b1d-8c31-cafce6fe3d13" CreationDate="2010-07-10T11:22:22.710" UserId="122" Comment="Updated with a seperate washing step." Text="One reason is to remove some of the indigestible complex sugars that cause gas.&#xD;&#xA;&#xD;&#xA;Another reason is that beans are dirty, so you're just cleaning them with the soaking. If the recipe wants the beans to be cooked in the water used for soaking, the washing needs to be done before the soaking.&#xD;&#xA;&#xD;&#xA;On top of that the soaking can reduce cooking time considerably, which might be the biggest advantage." />
  <row Id="845" PostHistoryTypeId="2" PostId="446" RevisionGUID="70277f89-061e-465c-83be-7928b066a6e0" CreationDate="2010-07-10T11:46:09.100" Text="[The River Cottage Meat Book][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/River-Cottage-Meat-Book/dp/0340826355" />
  <row Id="846" PostHistoryTypeId="16" PostId="446" RevisionGUID="70277f89-061e-465c-83be-7928b066a6e0" CreationDate="2010-07-10T11:46:09.100" UserId="-1" />
  <row Id="847" PostHistoryTypeId="2" PostId="447" RevisionGUID="19bbf56c-fcd1-47ab-8227-266a328c61b7" CreationDate="2010-07-10T11:47:13.980" UserId="166" Text="Italian here :) I know that the oil is a well known trick everywhere ... but Italy. The main problem about pasta is that people just tend to cook it too much. The cooking time for pasta should be between 8 and 12 minutes, above this number it will be sticky. Spaghetti is the quickest kind of pasta to get ready, so just cook it around 8-9 minutes and it won't stick." />
  <row Id="848" PostHistoryTypeId="2" PostId="448" RevisionGUID="2cd6d32f-41c5-47e1-b3ef-70432f366f5f" CreationDate="2010-07-10T12:04:08.547" UserId="163" Text="I'm sorry, but cooking is not a science, though you may apply many scientific principles to it.&#xD;&#xA;&#xD;&#xA;The cooking temperature is only valid if you have a very controlled environment (why do all fast food burgers taste the same everywhere in the world?), but if you are cooking at home these temperatures probably wont apply that well.&#xD;&#xA;&#xD;&#xA;What type of meat are you talking about? What kind of pan/grill are you using? What recipy are you following?&#xD;&#xA;&#xD;&#xA;If you stick to average temperatures you'll get average cooking. Just try for yourself as many variations as you like and you'll enjoy your food much more..." />
  <row Id="849" PostHistoryTypeId="2" PostId="449" RevisionGUID="7ab25e18-056d-47de-90b3-285eadb11b1b" CreationDate="2010-07-10T12:04:11.653" UserId="115" Text="Roasting (baking) potatoes have a higher starch content than potatoes that are, for example, used for boiling. They also tend to have a coarse skin. &#xD;&#xA;&#xD;&#xA;In the UK/Europe I'd choose Desiree, king Edward or Maris Piper. I'm not overly familiar with potato varieties from the US, but I know that Russets and Goldrush are both very nice roasting potatoes.  " />
  <row Id="850" PostHistoryTypeId="2" PostId="450" RevisionGUID="65d47df3-1fec-4200-84c6-61dfa1a4cdf1" CreationDate="2010-07-10T12:08:28.320" UserId="163" Text="First they will absorb water so the cooking will be different, if only for a reduced time.&#xD;&#xA;&#xD;&#xA;Then, depending on the recipy you'll have more ingredients to cook with the beans which may have different cooking times (potatos for example) which can either end up raw or too cooked if the beans are in a different state.&#xD;&#xA;&#xD;&#xA;Finally, depending on the bean the skin might end up softer or harder, giving away a different texture..." />
  <row Id="851" PostHistoryTypeId="2" PostId="451" RevisionGUID="b0e48a94-6a72-4f04-82d3-035cb27b1f3e" CreationDate="2010-07-10T12:12:45.427" UserId="163" Text="If you only need to preserve them for a few days after getting them fresh, just using some aluminum foil to create a sealed package and store them on the fridge usually works out pretty well." />
  <row Id="852" PostHistoryTypeId="2" PostId="452" RevisionGUID="2475f7f0-933b-4f87-87a8-f8176b4eba92" CreationDate="2010-07-10T12:13:39.607" UserId="169" Text="I am found of eating various dishes. But I have a gas problem, a little heavy food will create gas. So I need to be very conscious about my eating habit. So, which cares I should take while cooking food and selecting items to cook.  &#xD;&#xA;One thing I would like to say is I am Indian so I will prefer Indian dishes more. " />
  <row Id="853" PostHistoryTypeId="1" PostId="452" RevisionGUID="2475f7f0-933b-4f87-87a8-f8176b4eba92" CreationDate="2010-07-10T12:13:39.607" UserId="169" Text="Which foods generally create a porblem of gas or acidity?" />
  <row Id="854" PostHistoryTypeId="3" PostId="452" RevisionGUID="2475f7f0-933b-4f87-87a8-f8176b4eba92" CreationDate="2010-07-10T12:13:39.607" UserId="169" Text="&lt;please-remove-this-tag&gt;&lt;food-safety&gt;" />
  <row Id="855" PostHistoryTypeId="2" PostId="453" RevisionGUID="b4db5975-9842-41c1-8012-a5844f480638" CreationDate="2010-07-10T12:13:46.033" UserId="67" Text="I never go out of my way to cook things to make for lunch -- I just make extra for dinner that I can package up.   I'm also not making such large batches that I need them to keep for a week or two.&#xD;&#xA;&#xD;&#xA;Pasta dishes, stir fry, casseroles, enchiladas, most anything works well.  If it's something that's going to require a fork and knife to eat, I cut up the item to bite sized pieces before packaging in individual serving sized containers." />
  <row Id="856" PostHistoryTypeId="2" PostId="454" RevisionGUID="67fc9cd4-779e-40e5-a352-5b0f32d0a678" CreationDate="2010-07-10T12:14:32.163" UserId="149" Text="I've had good results with the procedure from 'Secrets of a Jewish Baker' (page 163). I don't think it's appropriate to type in copyrighted recipes here, so I'll leave you with the reference.&#xD;&#xA;" />
  <row Id="857" PostHistoryTypeId="2" PostId="455" RevisionGUID="53c84b7f-0d2c-4dbb-aa40-dff71757dc45" CreationDate="2010-07-10T12:15:33.110" UserId="106" Text="Your title and question seem to be a bit at odds.&#xD;&#xA;&#xD;&#xA;At least in the US, a &quot;baked&quot; potato is typically a large, starchy potato served whole with a variety of optional toppings such as butter, salt, sour cream, chives, etc.  Russet is what you would see most commonly.&#xD;&#xA;&#xD;&#xA;For boiling or cooking with other foods, a starchy potato would fall apart.  Instead, you want something more toward the waxy side of the scale, such as Yukon Gold.  There are some red potatoes that fit here too, but I can't come up with a name for them at the moment.&#xD;&#xA;&#xD;&#xA;Waxy potatoes tend to be smaller than starchy potatoes." />
  <row Id="858" PostHistoryTypeId="2" PostId="456" RevisionGUID="7f17c3ab-cb27-43d3-8910-c271b8f5c715" CreationDate="2010-07-10T12:16:23.640" UserId="164" Text="Usually starchy food. Starchy food gives gas, Fatty food gives distension, Proteinaceous food gives bad smell. That's in general.&#xD;&#xA;&#xD;&#xA;But if you have a gas problem, you should really see a doctor. " />
  <row Id="859" PostHistoryTypeId="6" PostId="452" RevisionGUID="5f00e44d-092f-4592-a93b-16d6d5e7eeda" CreationDate="2010-07-10T12:16:34.577" UserId="164" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;health&gt;&lt;food-safety&gt;" />
  <row Id="860" PostHistoryTypeId="6" PostId="394" RevisionGUID="f0aa0218-bd31-4a11-9774-2dbe716a0f19" CreationDate="2010-07-10T12:32:26.917" UserId="122" Comment="edited tags" Text="&lt;recipes&gt;&lt;cheap&gt;&lt;subjective&gt;" />
  <row Id="861" PostHistoryTypeId="2" PostId="457" RevisionGUID="f7fcb1ab-1367-487a-b306-5ffd1a951f35" CreationDate="2010-07-10T12:34:48.097" UserId="164" Text="Since I'm from Asia, maybe I could provide some input on the oriental side.&#xD;&#xA;&#xD;&#xA;1. Rice - Cooked rice can be stored in the fridge for 2-3 days without problems, and you can reheat them using the microwave without problems, just make sure the rice container is water tight -- or else the rice would be too dry after refrigeration/cooking. Rice is usually used as the starch component.&#xD;&#xA;2. Meat part - I would usually just poach beef slices in hot water, and then store it. Then I can prepare sauces such as the 'black bean with chili', 'ginger and scallion', 'fermented tofu' these kind of sauces and then mix it into the poached beef slices. microwave after you mix it. Another choice is poached pork bellies cut into very thin slices, apart from the sauces above, you can try to mix chili bits, garlic paste with vinegar, add a little bit of sugar and dip the pork slices into this sauce. works wonders with rice.&#xD;&#xA;3. Vegetable part - I would suggest trying to marinade fresh cucumber with white vinegar, chili oil and a little bit of sesame oil. If you do not oppose it, a little of fresh garlic paste do wonders when added just before eating (don't mix it into the marinade, make fresh garlic paste by using e.g. a food processor with garlic cloves skin off, then mix with little oil to help preserving it, store in fridge. you can always use it back for cooking if necessary)&#xD;&#xA;" />
  <row Id="862" PostHistoryTypeId="2" PostId="458" RevisionGUID="07a178dc-1e48-4591-9bf8-4df8944e4d26" CreationDate="2010-07-10T12:37:04.440" UserId="67" Text="Really bad gas may be a sign of a food intolerance.  You may wish to keep a food diary, and see if there's some pattern to the foods you're eating and the occurrence of the problem.&#xD;&#xA;&#xD;&#xA;In my case, I also had more severe gasto-intestinal issues (cramping bad enough to go to the emergency room twice), and my doctor told me there was nothing wrong and it was stress, and I should get more exercise / drink more water / get more fiber ... of course, as it was a lactose problem, and I started eating cereal every morning, so I was really, really miserable for over a year before I figured it out on my own (after talking to someone with Celiac's)" />
  <row Id="863" PostHistoryTypeId="2" PostId="459" RevisionGUID="6e845778-229c-45b1-8e9d-62af724c7f55" CreationDate="2010-07-10T12:37:09.153" UserId="122" Text="I've found that herbs packed in a vacuum, and then maybe put in the fridge, preserve their taste and smell for quite a long time." />
  <row Id="864" PostHistoryTypeId="2" PostId="460" RevisionGUID="5e6b77f7-0578-4beb-865b-9206b20b9b3a" CreationDate="2010-07-10T12:38:43.843" UserId="115" Text="I use a similar recipe, unfortunately I don't remember the original source, but I've changed over time anyway.&#xD;&#xA;&#xD;&#xA;Things I don't use that you have in your recipe:&#xD;&#xA;&#xD;&#xA; - Sugar&#xD;&#xA; - Jack Daniels&#xD;&#xA; - Cider Vinegar&#xD;&#xA; - Worcestershire sauce&#xD;&#xA; - mustard&#xD;&#xA;&#xD;&#xA;Things I do use:&#xD;&#xA;&#xD;&#xA; - Lots of fresh ground spices. Typically 4 or 5 cloves, teaspoon of cumin seeds, tablespoon of fennel seeds, black pepper and salt. &#xD;&#xA; - Fresh herbs, including Rosemary, Bay and thyme&#xD;&#xA; - Balsamic vinegar - about half a bottle of inexpensive stuff&#xD;&#xA; - Orange zest - zest of one whole orange&#xD;&#xA; - Smoked Paprika - about 4 heaped teaspoons&#xD;&#xA; - Olive oil - about 4 tablespoons&#xD;&#xA;&#xD;&#xA;grind-up the spices and place in the marinade tray. medium fine chop the fresh herbs (leave the fresh bay leaves whole) with the orange zest and a whole bulb of garlic, then add to the spice mixture. To that add juice from an orange, the Balsamic, followed by the ketchup and olive oil. Mix well.&#xD;&#xA;&#xD;&#xA;Score the meat well and add to the marinade tray. rub the marinade mixture into all the scores so that the meat is well penetrated.&#xD;&#xA;&#xD;&#xA;Cover the tray with foil and cook in an oven for about an hour (depends on the meat and the amount) once it's out of the oven it can be placed on the barby.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="865" PostHistoryTypeId="2" PostId="461" RevisionGUID="ac1be05f-4856-4dd8-9562-db838a5fcb36" CreationDate="2010-07-10T12:39:23.673" UserId="164" Text="Freeze it. Most herbs freezes well and do not lose the scent easily. The only caveat is that the color is usually lost. It is rather a trade off. &#xD;&#xA;&#xD;&#xA;In a way, drying preserves more of the color and presentation of the herb, but freezing preserves more of its flavors. &#xD;&#xA;&#xD;&#xA;In my opinion, get those resealable bags, put them in, squeeze the air out, put into fast-freeze compartment, take it back into the normal freezer compartment after 1 day, then store for up to 3 months. " />
  <row Id="866" PostHistoryTypeId="2" PostId="462" RevisionGUID="625740f7-d526-41f3-9245-b478c66a68d3" CreationDate="2010-07-10T12:43:36.113" UserId="116" Text="Not a book, but [Google][1] is the one I use by far the most. I typically have a rough idea what to cook, do a google search to find recipes for inspiration and than make something with bits and pieces from various sources.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com" />
  <row Id="867" PostHistoryTypeId="16" PostId="462" RevisionGUID="625740f7-d526-41f3-9245-b478c66a68d3" CreationDate="2010-07-10T12:43:36.113" UserId="-1" />
  <row Id="868" PostHistoryTypeId="2" PostId="463" RevisionGUID="eb4af998-61aa-4562-b61f-ca66610ada61" CreationDate="2010-07-10T12:43:58.123" UserId="115" Text="I'm sure you already know this, being Indian, but adding a small amount of Asafoetida, which is widely used in Indian cuisine, to your dishes will work wonders. It works as a digestive aid and will reduce flatulence." />
  <row Id="869" PostHistoryTypeId="2" PostId="464" RevisionGUID="70a2a7d8-0980-42f4-98f7-2d8adb79cf4a" CreationDate="2010-07-10T12:45:43.347" UserId="122" Text="I've received some portions from friends and family, which have always worked well. :-)&#xD;&#xA;&#xD;&#xA;When I'm creating it from scratch, I mix 200g of rye flour, a little bit of yeast (which you can leave out), 1 tsp of salt, 1 tsp of honey, 1 dl of organic yogurt and 2 dl of water. I leave this mixture out on the kitchen table (at around 20C) for a day with a piece of wet cloth on top. After that I add 2 dl of rye flour and enough water to make the dough soft. This sits on the kitchen table for yet another day, after which is should look like a pool of lava and smell a bit acidic.&#xD;&#xA;&#xD;&#xA;The honey and the yogurt is the magic touch that makes this starter work, according to my books and research. I've never done anything special to control the temperature or anything else." />
  <row Id="870" PostHistoryTypeId="2" PostId="465" RevisionGUID="2f87421b-9947-4858-9b5a-0122791466e8" CreationDate="2010-07-10T12:47:59.350" UserId="67" Text="@Adam A is close -- it's not an issue of surface area on potency, it's an issue of damage to the garlic.  The 'strong' taste of garlic comes from a reaction as chemicals are released so they can mix (alliin and alliinase)&#xD;&#xA;&#xD;&#xA;When you cook the garlic whole (as you would for roasted garlic), you will never get this reaction, as you'll break down the chemicals.  Also, the chemicals break down over long cooking, so even if you add a head of crushed garlic at the beginning of a batch of slow-cooked tomato sauce (4+ hrs), it's not going to have as strong a garlic flavor as adding a clove or two at the end.&#xD;&#xA;&#xD;&#xA;One other way that the garlic prep can affect the taste is when you're sauteing, stir frying or other cooking over high heat -- larger bits can be cooked longer before they burn ... and burned garlic is bitter, acrid and will ruin any dish.  (if you burn garlic, stop immediately, trash everything, clean the pan, and start again -- there is *no* way to save it that I know)" />
  <row Id="871" PostHistoryTypeId="2" PostId="466" RevisionGUID="e568f116-06eb-44c3-aea4-66131d55117f" CreationDate="2010-07-10T12:50:04.400" UserId="164" Text="I think the thing boils down to how much you need to get from the lettuce. If you demand the best of the best performance for your salad, you want to blot it dry with paper towels, so that the texture is best preserved and the appearance is undisturbed. For my purpose, in my kitchen, a salad spinner saves money (the paper towels), time (MY TIME), and allows me to do something more interesting than blotting it dry, and the time saved can be used to better decorate the dishes i love better than the salad.&#xD;&#xA;&#xD;&#xA;In essence, there is nothing wrong with any method of cooking if you enjoy the result, and it doesn't involve health problems. Spinning it dry is fine for me, and if you accept the result, there is little to hesitate using one.&#xD;&#xA;&#xD;&#xA;Thomas keller also told us that after those vegetables release the flavors in the soup we should discard it, and replace it with fresh cooked vegetables into the soup with better colors, better flavor for better presentation, in my kitchen, I am not serving a Michelin 3-star soup to my family, and thus it is fine having those vegetable in the soup for some more fibres in our diet.&#xD;&#xA;&#xD;&#xA;It is a matter of fine dining, it is not a matter of home kitchen. Insist if you have to, but relax if you actually can. :)" />
  <row Id="872" PostHistoryTypeId="2" PostId="467" RevisionGUID="27c70ea4-9234-4b1e-aafe-c3aed14d21cd" CreationDate="2010-07-10T12:57:38.830" UserId="67" Text="The Boston Cooking-School Cookbook, aka. The [Fannie Farmer Cookbook][1], but about the only time I check a cookbook is for baking, so this one comes out each year for christmas cookies, and when I feel like making bread.&#xD;&#xA;&#xD;&#xA;Years ago I read [How to Cook Without a Book][2], and I tend to be like @Fredrik, and check Google pretty often, although I also have a collection well over 100 cookbooks that I've gotten over the years.  (I volunteer at my library processing donated books for sale, so I get the opportunity to snag anything interesting for $1; plus my grandmother's collection from when she moved into a nursing home, and I browse used book stores when I travel)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/0553568817&#xD;&#xA;  [2]: http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793" />
  <row Id="873" PostHistoryTypeId="16" PostId="467" RevisionGUID="27c70ea4-9234-4b1e-aafe-c3aed14d21cd" CreationDate="2010-07-10T12:57:38.830" UserId="-1" />
  <row Id="874" PostHistoryTypeId="2" PostId="468" RevisionGUID="c192d8a9-f3ad-46df-bdbb-93d3150a1a62" CreationDate="2010-07-10T12:58:07.067" UserId="164" Text="@Joe said most of the thing I could, but maybe let me add some more information in terms of  cold marinades and eh, perhaps, sous-vide cooking.&#xD;&#xA;&#xD;&#xA;Cold marinades - &#xD;&#xA;Larger garlic coarsely chopped, provided that it is not cooked, allow for a fresh release of garlic flavor on chewing, this may be a desired or undesired effect. Otherwise one can consider Fine, minced garlic paste for the job, which is usually easier to control.&#xD;&#xA;&#xD;&#xA;Sous-Vide cooking -&#xD;&#xA;if you do it, you should be able to know, but just in case, use very small amount of garlic paste or powder if you plan to use garlic, anything more than a slight pinch would result in disaster. I learnt it the hard way." />
  <row Id="875" PostHistoryTypeId="2" PostId="469" RevisionGUID="e4964013-39d8-4b7d-b3e6-91435d11a455" CreationDate="2010-07-10T13:03:00.330" UserId="40" Text="How should fresh basil be stored? The packaging suggests that the optimal temperature is around 50°F, but I can't think of anywhere in an average kitchen at that temperature. A pantry is too warm, and a fridge is too cold. So which of the two is lesser of two evils? I recently had a whole pack get moldy after one use, and it was in the pantry. I think I'm going to start storing it in the fridge now and deal with whatever quality loss I get, unless there's a better solution." />
  <row Id="876" PostHistoryTypeId="1" PostId="469" RevisionGUID="e4964013-39d8-4b7d-b3e6-91435d11a455" CreationDate="2010-07-10T13:03:00.330" UserId="40" Text="Fresh basil storage" />
  <row Id="877" PostHistoryTypeId="3" PostId="469" RevisionGUID="e4964013-39d8-4b7d-b3e6-91435d11a455" CreationDate="2010-07-10T13:03:00.330" UserId="40" Text="&lt;storage-method&gt;&lt;basil&gt;" />
  <row Id="878" PostHistoryTypeId="2" PostId="470" RevisionGUID="530091d9-b092-4ce0-a15d-93ea6a852884" CreationDate="2010-07-10T13:03:03.857" UserId="164" Text="Also see @Pulse's answer. Check out the China town for 'vegetarian food', they have all sort of fake meat from chicken to beef, from abalone to fish, all made of modified tofu fibres. " />
  <row Id="879" PostHistoryTypeId="2" PostId="471" RevisionGUID="929e505f-ccd7-4d00-b25c-1fe01a0ee0da" CreationDate="2010-07-10T13:03:46.523" UserId="41" Text="Definitely the [Joy of Cooking][1].  It's not a convenience cookbook for people with busy schedules or low patience - the majority of recipes in there are geared toward flavour and not specialty diets or quick prep times - but at least 9 out of 10 recipes I try in there have near-perfect flavour and texture.&#xD;&#xA;&#xD;&#xA;IMO, this should be in every cook's kitchen, even the ones that don't really use cookbooks.  It has all the classic recipes, and you never know when somebody will ask you to make Chicken Kiev.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1278766714&amp;sr=8-1" />
  <row Id="880" PostHistoryTypeId="16" PostId="471" RevisionGUID="929e505f-ccd7-4d00-b25c-1fe01a0ee0da" CreationDate="2010-07-10T13:03:46.523" UserId="-1" />
  <row Id="881" PostHistoryTypeId="2" PostId="472" RevisionGUID="397b0460-8a8e-4696-a2a9-4ffc12c4856d" CreationDate="2010-07-10T13:05:51.900" UserId="164" Text="mince it, add large amount of it into a small amount of stock of choice (the stock that you use most commonly, or the most innocent stock that you can think of, e.g. chicken stock), throw it into the ice tray, freeze it, remove from ice tray into resealble bag, then serve PRN." />
  <row Id="882" PostHistoryTypeId="5" PostId="463" RevisionGUID="ced5ab0b-0de5-4ccb-ba34-240f608d14b2" CreationDate="2010-07-10T13:06:59.167" UserId="115" Comment="added 291 characters in body" Text="I'm sure you already know this, being Indian, but adding a small amount of Asafoetida, which is widely used in Indian cuisine, to your dishes will work wonders. It works as a digestive aid and will reduce flatulence.&#xD;&#xA;&#xD;&#xA;Typical causes of flatulence are beans, lentils, onions, garlic, cauliflower and a few others. Acid is typically caused by high fat foods, such as dairy products. Also fruits with a high citrus content can cause problems. The one that always gets me is coffee, I love it but it hates me." />
  <row Id="883" PostHistoryTypeId="2" PostId="473" RevisionGUID="20e824ca-c006-4d5a-9318-3b4dbfbf19f2" CreationDate="2010-07-10T13:07:09.760" UserId="67" Text="If you're going to store anything leafy in a plastic bag, I wrap it first in a paper towel, then in the plastic bag, so none of the leaves touch the bag.  This prevents the issue where the outer leaves turn to goo.  (I'm not sure what the actual biological issue is ... moisture/condensation? poor respiration?)&#xD;&#xA;&#xD;&#xA;Don't wash it before storage, as the extra moisture will cause it to rot faster.&#xD;&#xA;&#xD;&#xA;I think I've gotten as long as a month out of flat leaf parsley, when I buried them in the back of my crisper drawer and forgot about them.  (of course, I wasn't constantly opening the bag as you would when using them, and I'm not sure exactly when I placed it in there, as I had forgotten about it)." />
  <row Id="884" PostHistoryTypeId="2" PostId="474" RevisionGUID="0d656256-0cb2-4072-b404-b0af98006daa" CreationDate="2010-07-10T13:07:29.493" UserId="94" Text="(apologies if off-topic)&#xD;&#xA;&#xD;&#xA;I have a 3 pound bag of 'Idaho' brand potatoes that I bought a few weeks ago. They all looked good (firm and no sprouts) when I went to get them the other day except for one. This one had a white patch on it about 2 centimeters in diameter, and then a small red insect just crawled out of it! It was about a centimeter in length and was very dark red in color. &#xD;&#xA;&#xD;&#xA;So my questions were:&#xD;&#xA;1. Have I been storing these incorrectly? I have them in a kitchen cabinet since that is the darkest place I have and left them in their original bag. &#xD;&#xA;2. Is it safe to eat the other potatoes? I threw the one in question out, but I am wondering if it's a good idea to throw the others out as well.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="885" PostHistoryTypeId="1" PostId="474" RevisionGUID="0d656256-0cb2-4072-b404-b0af98006daa" CreationDate="2010-07-10T13:07:29.493" UserId="94" Text="Did I store these potatoes incorrectly(found a bug inside)?" />
  <row Id="886" PostHistoryTypeId="3" PostId="474" RevisionGUID="0d656256-0cb2-4072-b404-b0af98006daa" CreationDate="2010-07-10T13:07:29.493" UserId="94" Text="&lt;storage-method&gt;&lt;food-safety&gt;&lt;potatoes&gt;" />
  <row Id="887" PostHistoryTypeId="2" PostId="475" RevisionGUID="ddf46b6a-79d5-4767-8173-3318cc079ebd" CreationDate="2010-07-10T13:13:43.363" UserId="18" Text="My method is similar to Joe's, but I skip the plastic bag entirely.  I wrap a bunch of herbs in a towel, then put a few ice cubes in a fold of the towel.  They melt slowly enough to keep the towel just a bit moist, and our herbs last for weeks.  " />
  <row Id="888" PostHistoryTypeId="2" PostId="476" RevisionGUID="302c2996-4168-48f6-be58-8aa2e056671b" CreationDate="2010-07-10T13:14:01.303" UserId="125" Text="When I'm making a pumpkin pie, does it matter what sort of pumpkin I use? Are the specific varieties that are more suited to pies or can I just use any pumpkin?" />
  <row Id="889" PostHistoryTypeId="1" PostId="476" RevisionGUID="302c2996-4168-48f6-be58-8aa2e056671b" CreationDate="2010-07-10T13:14:01.303" UserId="125" Text="Can I use any sort of pumpkin for pumpkin pie?" />
  <row Id="890" PostHistoryTypeId="3" PostId="476" RevisionGUID="302c2996-4168-48f6-be58-8aa2e056671b" CreationDate="2010-07-10T13:14:01.303" UserId="125" Text="&lt;pumpkin-pie&gt;" />
  <row Id="891" PostHistoryTypeId="2" PostId="477" RevisionGUID="524bbfc2-6930-48bc-b436-e3afcef528d9" CreationDate="2010-07-10T13:15:07.463" UserId="149" Text="Potatoes are bug-food. The bug may have wandered into your storage area, or it might have hitched a ride on the spuds. Consider it a vote of confidence that the potatoes were in fact edible. I wouldn't have tossed the one with the insect; I would have 'debugged' it and cooked the rest.&#xD;&#xA;" />
  <row Id="892" PostHistoryTypeId="2" PostId="478" RevisionGUID="a294dc43-b5f6-4de9-83e5-5ee12fa1193f" CreationDate="2010-07-10T13:19:44.113" UserId="115" Text="Fresh packet herbs, if not taken care of, will only last a few days, at best. There are two things you can do. If you have a South facing window and the herb is in a pot, place it on a dish and give it lots and lots of direct sunlight and just enough water. &#xD;&#xA;&#xD;&#xA;When you pick the leaves, take the outer growth and leave the smaller, inner leaves to come through. If you don't have a South facing aspect, you could purchase a full spectrum light to supplement the requirement.&#xD;&#xA;&#xD;&#xA;If you don't have a pot I'd suggest drying or possibly freezing the leaves. Personally, I've never gad a great deal of luck with freezing.&#xD;&#xA;&#xD;&#xA;To dry the herb, place it in a brown paper bag, and tie it off at the top. make several small holes in the bag, then hang it somewhere warm and airy." />
  <row Id="893" PostHistoryTypeId="6" PostId="444" RevisionGUID="45004caa-51bc-4e85-8b3f-fdd3f6b5bf2d" CreationDate="2010-07-10T13:19:44.503" UserId="164" Comment="edited tags" Text="&lt;lettuce&gt;&lt;drying&gt;&lt;fine-dining&gt;" />
  <row Id="894" PostHistoryTypeId="2" PostId="479" RevisionGUID="f8ed3431-7bcd-40e2-a1d6-01ccad4e11bf" CreationDate="2010-07-10T13:21:07.883" UserId="67" Text="How much basil are we talking about, and for how long?&#xD;&#xA;&#xD;&#xA;I don't tend to keep fresh leaves in the fridge, as it's the one thing that grows well in my garden, but you can take a length of paper towel, lay out the leaves, roll it up, then put it in the fridge -- it'll dry out rather then rot, so you won't have to pitch the whole if you forget about it.&#xD;&#xA;&#xD;&#xA;If you have a massive batch of basil (that last harvest when they call for frost warnings on the news), I make up a large batch of pesto, minus the cheese, and freeze it in ice cube trays or muffin tins.  (don't use plastic ice cube trays that you also use for water, or you'll have garlic ice ... I keep a set for freezing stock, pesto and such)&#xD;&#xA;&#xD;&#xA;You can also blanch the basil in boiling water for a few of seconds, cool in ice water, drain, then place it into a pot with cold olive oil, and bring it up to just below a simmer and hold for um ... maybe 10? 15 minutes?  Strain, bottle, and if strained well it'll keep in the fridge all winter.&#xD;&#xA;" />
  <row Id="895" PostHistoryTypeId="2" PostId="480" RevisionGUID="af97122b-0b0e-4c3d-8043-5a2f0a7abdd2" CreationDate="2010-07-10T13:21:27.277" UserId="42" Text="The best choice is obviously to grow it yourself and only cut of as much as you need at a time. :-)&#xD;&#xA;Other than that, storing it in the fridge works well for about a week. For storing it longer than that, you might want to try the freezing method bubu suggested, but i never had much luck with it." />
  <row Id="896" PostHistoryTypeId="2" PostId="481" RevisionGUID="c38147bc-33bc-4072-b863-909bf9bb0560" CreationDate="2010-07-10T13:21:46.260" UserId="149" Text="The advice is to stay clear of the ones specifically [tuned for halloween][1]. To a first approximation, if you find it in the grocery, it's good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/847.htm" />
  <row Id="897" PostHistoryTypeId="2" PostId="482" RevisionGUID="44e6ecec-674d-481c-b406-515f24080868" CreationDate="2010-07-10T13:21:57.103" UserId="41" Text="Here's one method I've used successfully in the past:&#xD;&#xA;&#xD;&#xA;Cut the stems slightly, remove the rubber band, then put it all into a vase (a regular glass is fine too).  Fill it with a few inches of water, then cover it all with a plastic bag with several holes poked into it.&#xD;&#xA;&#xD;&#xA;Keep it out of direct sunlight and maintain the water level, and it will actually start to *grow*.  It will keep for *weeks* this way.  There's a more detailed description of this technique (with pictures!) [here][1].&#xD;&#xA;&#xD;&#xA;Note: These days I tend to go through basil so quickly that I don't even worry about storage.  I prefer to buy fresh herbs in small enough quantities so that I don't *need* to store them, but I realize that not everybody has this option.&#xD;&#xA;&#xD;&#xA;  [1]: http://marcsala.blogspot.com/2007/08/save-basil-tip-to-keep-it-fresh.html" />
  <row Id="898" PostHistoryTypeId="2" PostId="483" RevisionGUID="1fcc8fb9-f5e6-4021-ba90-956d1712ae21" CreationDate="2010-07-10T13:25:49.323" UserId="164" Text="It is to do with&#xD;&#xA;&#xD;&#xA;(1) cooking time&lt;br&gt;&#xD;&#xA;(2) fat content of the chicken&lt;br&gt;&#xD;&#xA;(3) the way you cook it&#xD;&#xA;&#xD;&#xA;Chicken breast contains little fat, and thus if cooked, it dries pretty easily and dry meat + heat = chewy. If you insist on the chicken breast, you can try poaching it in for example chicken stock, first, before cooking it on a pan. &#xD;&#xA;&#xD;&#xA;You may also want to make small cuts into the chicken so that &#xD;&#xA;&#xD;&#xA;(1) the muscle fibres are cut in short pieces which would lead to less contraction of muscle which allows for more fluid to remain in the meat&lt;br&gt;&#xD;&#xA;(2) more surface area for faster cooking of the chicken breast&#xD;&#xA;&#xD;&#xA;If you do not insist on healthy cooking, using boneless chicken leg solves the problem effortlessly because of the fat." />
  <row Id="899" PostHistoryTypeId="2" PostId="484" RevisionGUID="bfa5df17-9c58-4166-8289-6ff9d4ceab43" CreationDate="2010-07-10T13:34:45.387" UserId="67" Text="Along with what Donut mentioned, I've had luck with fridge drying, but it's slow:&#xD;&#xA;&#xD;&#xA;Lay out a length of paper towel, then lay out the leaves on it, and roll it up, and hide it in the back of your fridge for a few weeks." />
  <row Id="900" PostHistoryTypeId="2" PostId="485" RevisionGUID="24463a98-4ff3-41e2-9863-2321c7addb18" CreationDate="2010-07-10T13:43:30.420" UserId="65" Text="Along Pulse's lines, &lt;a href=&quot;http://www.ivu.org/faq/specialities.html&quot;&gt;seitan&lt;/a&gt; may work well.  Depending on the dish, sometimes I prefer seitan's texture over tofu.  In the US, you can find it in many health food stores in the refrigerated section, often by tofu, and sometimes regular grocery stores if you're lucky." />
  <row Id="901" PostHistoryTypeId="2" PostId="486" RevisionGUID="e1f728b3-6ca7-4054-8961-caefa9dda91d" CreationDate="2010-07-10T13:46:14.330" UserId="64" Text="I like to use Mahi, sometimes covered in crushed macadamia nuts. Served with some coconut rice and a mango salsa it's amazing." />
  <row Id="902" PostHistoryTypeId="6" PostId="97" RevisionGUID="8e09c655-b5f7-499a-a17a-c16843f939d2" CreationDate="2010-07-10T13:47:27.167" UserId="122" Comment="edited tags" Text="&lt;grilling&gt;&lt;sauce&gt;&lt;subjective&gt;&lt;bbq&gt;&lt;condiments&gt;" />
  <row Id="905" PostHistoryTypeId="2" PostId="488" RevisionGUID="fb3fa272-7474-46c5-94bd-00824543c91d" CreationDate="2010-07-10T13:51:55.923" UserId="41" Text="I frequently hear people telling me about how wonderful their slow cookers (AKA &quot;crock pot&quot;) are.  In many cases they're right - meat that tends to come out tough in normal cooking comes out very tender from a slow cooker.&#xD;&#xA;&#xD;&#xA;But do I really **need** a slow cooker to pull this off?  It seems like such a basic concept - simmer and/or steam at low heat.  What's so special about these devices?  For kitchens with very limited space, can a slow cooker be &quot;synthesized&quot; from other cooking implements, or is there really no substitute?" />
  <row Id="906" PostHistoryTypeId="1" PostId="488" RevisionGUID="fb3fa272-7474-46c5-94bd-00824543c91d" CreationDate="2010-07-10T13:51:55.923" UserId="41" Text="Slow cooking without a slow cooker" />
  <row Id="907" PostHistoryTypeId="3" PostId="488" RevisionGUID="fb3fa272-7474-46c5-94bd-00824543c91d" CreationDate="2010-07-10T13:51:55.923" UserId="41" Text="&lt;please-remove-this-tag&gt;&lt;slow-cooking&gt;" />
  <row Id="908" PostHistoryTypeId="2" PostId="489" RevisionGUID="a0c39eb6-d9e1-480f-9414-7564ea700430" CreationDate="2010-07-10T13:52:50.867" UserId="115" Text="Potatoes and the plants foliage are a feast for a lot of insects, some good some not so good, but as far as I'm aware none that will do you any harm. As bmargulies said, don't worry overly about it.&#xD;&#xA;&#xD;&#xA;If you're 'really' interested, you can take a look at this site, see if you can spot your 'badguy' :)&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://ippc2.orst.edu/potato/&quot;&gt;Potato Homepage&lt;/a&gt;" />
  <row Id="909" PostHistoryTypeId="10" PostId="97" RevisionGUID="611776e0-d810-471a-a96d-bbfa5a65df52" CreationDate="2010-07-10T13:56:39.687" UserId="-1" CloseReasonId="3" Text="[{&quot;Id&quot;:57,&quot;DisplayName&quot;:&quot;random&quot;},{&quot;Id&quot;:25,&quot;DisplayName&quot;:&quot;Cade Roux&quot;},{&quot;Id&quot;:32,&quot;DisplayName&quot;:&quot;Jacob R&quot;},{&quot;Id&quot;:122,&quot;DisplayName&quot;:&quot;jmoeller&quot;},{&quot;Id&quot;:164,&quot;DisplayName&quot;:&quot;bubu&quot;}]" />
  <row Id="910" PostHistoryTypeId="2" PostId="490" RevisionGUID="5c3fc6e4-b627-4fbc-824f-e905f713f04b" CreationDate="2010-07-10T13:57:11.200" UserId="43" Text="From &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/16458&quot;&gt;StillTasty&lt;/a&gt;. This site has done *wonders* with helping us extend the life of our fresh herbs&#xD;&#xA;&#xD;&#xA;&gt;- To store fresh basil: (1)Trim the ends and place basil in a glass containing about one inch of water; (2) Cover with a loose-fitting plastic bag and leave at room temperature; (3) Replace water when it gets cloudy.&#xD;&#xA;- Refrigeration of fresh basil is not recommended, as it can cause the leaves to turn black." />
  <row Id="912" PostHistoryTypeId="2" PostId="491" RevisionGUID="faa404bd-beb8-4595-8d05-0f39f83b94bb" CreationDate="2010-07-10T14:01:48.647" UserId="125" Text="Your best bet would be a dutch oven on a low to medium low heat in the oven. You could use a regular pot in the oven, but you'd need to stir it regularly (maybe every hour) to stop everything from sticking to the sides and burning." />
  <row Id="913" PostHistoryTypeId="2" PostId="492" RevisionGUID="ff84f152-9de2-4b9f-aae4-99b2d08c1f8d" CreationDate="2010-07-10T14:02:27.707" UserId="122" Text="The thing with slow cooking, is that the temperature (for meat, at least) should be stable, and not fluctuate.&#xD;&#xA;&#xD;&#xA;You can create your own, more portable and expandable _sous vide_ equipment quite cheap: http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/&#xD;&#xA;&#xD;&#xA;An oven probably can't be used, as the temperature in an oven changes too much (100C setting on the oven might mean that the real temperature in the oven changes between 90C and 110C).&#xD;&#xA;&#xD;&#xA;_Sous vide_ can also be accomplished with a [PID temperature controller][1], a simple, electrical heatplate and a regular pot ([link][2]).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/PID_controller&#xD;&#xA;  [2]: http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way" />
  <row Id="914" PostHistoryTypeId="2" PostId="493" RevisionGUID="14b4d850-f2ef-4321-a5a3-826600fd5d77" CreationDate="2010-07-10T14:05:32.303" UserId="164" Text="the short answer is you don't have to. &#xD;&#xA;&#xD;&#xA;if you use a gas stove to simulate these slow cookers you need to have a really small fire (sometimes, even the smallest inner ring is too much for the food) and eventually you will be using more money for the heating. sometimes you can't easily cook thing without boiling when using gas stove which you can easily with the temperature regulated cookers.&#xD;&#xA;&#xD;&#xA;plus there is less fire hazard associated with it." />
  <row Id="915" PostHistoryTypeId="2" PostId="494" RevisionGUID="22951401-3882-4b31-821e-d96e867642a6" CreationDate="2010-07-10T14:05:43.237" UserId="65" Text="My favorites are:&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;&lt;a href=&quot;http://books.google.com/books?id=wfPYGAAACAAJ&amp;dq=vegetarian+cooking+for+everyone&quot;&gt;Vegetarian Cooking for Everyone&lt;/a&gt; by Deborah Madison - the best general vegetarian cook book I've found&lt;/li&gt;&#xD;&#xA;&lt;li&gt;&lt;a href=&quot;http://books.google.com/books?id=LOfewcWMuygC&amp;printsec=frontcover&amp;dq=the+voluptuous+vegan&quot;&gt;The Voluptuous Vegan&lt;/a&gt; by Myra Kornfeld and George Minot - time consuming but handy when vegan's visit&lt;/li&gt;&#xD;&#xA;&lt;li&gt;&lt;A href=&quot;http://books.google.com/books?id=ezGWXJE_XqMC&amp;printsec=frontcover&amp;dq=the+roasted+vegetable&quot;&gt;The Roasted Vegetable&lt;/a&gt; by Andrea Chesman - lots of vegetable recipe but not all are vegetarian&lt;/li&gt;&#xD;&#xA;&lt;li&gt;&lt;a href=&quot;http://books.google.com/books?id=nxEPNQAACAAJ&amp;dq=the+bread+bible&quot;&gt;The Bread Bible&lt;/a&gt; by Rose Levy Beranbaum&lt;/li&gt;&#xD;&#xA;&lt;li&gt;&lt;a href=&quot;http://books.google.com/books?id=nXLcPAAACAAJ&amp;dq=king+arthur+whole+grain+baking&quot;&gt;King Arthur Flour Whole Grain Baking&lt;/a&gt;&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;" />
  <row Id="916" PostHistoryTypeId="16" PostId="494" RevisionGUID="22951401-3882-4b31-821e-d96e867642a6" CreationDate="2010-07-10T14:05:43.237" UserId="-1" />
  <row Id="917" PostHistoryTypeId="2" PostId="495" RevisionGUID="e0e69a77-f68a-4859-a2b8-14758a1378d0" CreationDate="2010-07-10T14:06:42.877" UserId="145" Text="I usually add just a tablespoon of my sauce to the pasta." />
  <row Id="918" PostHistoryTypeId="5" PostId="492" RevisionGUID="769589e8-4c3d-493d-a059-a9c3a5c376cb" CreationDate="2010-07-10T14:09:01.467" UserId="122" Comment="added 41 characters in body" Text="The thing with slow cooking, is that the temperature (for meat, at least) should be stable, and not fluctuate.&#xD;&#xA;&#xD;&#xA;You can create your own, more portable and expandable _sous vide_ equipment quite cheap: http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/&#xD;&#xA;&#xD;&#xA;An oven probably can't be used, as the temperature in an oven changes too much (100C setting on the oven might mean that the real temperature in the oven changes between 90C and 110C).&#xD;&#xA;&#xD;&#xA;_Sous vide_ can also be accomplished with a [PID temperature controller][1], a simple, electrical heatplate and a regular pot or a rice cooker with an analogue switch ([link][2]).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/PID_controller&#xD;&#xA;  [2]: http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way" />
  <row Id="919" PostHistoryTypeId="2" PostId="496" RevisionGUID="3ab293e5-a419-4986-afed-a46d154a5c69" CreationDate="2010-07-10T14:09:13.197" UserId="123" Text="It varies from person to person, but the following types of food are known to cause gas:&#xD;&#xA;&#xD;&#xA;Dairy - Although yogurt and aged cheeses are usually still OK if dairy generally gives you gas.&#xD;&#xA;&#xD;&#xA;Fibrous, sulfurous vegetables - especially things like broccoli, cauliflower, cabbage, and beans. (Not only does this cause gas - but the sulfur makes sure it has an extra foul oder).&#xD;&#xA;&#xD;&#xA;Fruit sugars - form things like raisins, prunes, and apples.&#xD;&#xA;&#xD;&#xA;Fatty foods.&#xD;&#xA;&#xD;&#xA;Carbonated drinks." />
  <row Id="925" PostHistoryTypeId="2" PostId="499" RevisionGUID="1a3c137a-5dd3-4041-b6b7-84974b695583" CreationDate="2010-07-10T14:21:19.363" UserId="115" Text="I don't believe there is anything that can be cooked in a slow cooker that can't also be cooked by conventional methods, with the same results. The most important question is how to prepare the ingredients correctly.&#xD;&#xA;&#xD;&#xA;Any cut of meat, if not treated correctly, can turn out 'tough' or 'rubbery' so the first thing to do is get to understand how to prepare meat. Believe me, it's not as simple as it sounds.&#xD;&#xA;&#xD;&#xA;There are also downsides to slow cookers, some of which have resulted in hospital cases through poisoning, simply because the slow cooker wasn't able to supply enough heat. Vegetables loose more nutrients through slow cooking as well as their colour. " />
  <row Id="928" PostHistoryTypeId="2" PostId="500" RevisionGUID="3ed4b901-4c15-49db-8bac-1f9300e61eb4" CreationDate="2010-07-10T14:35:26.363" UserId="67" Text="Calories are a measure of energy, so *technically* warm food has more energy than cold food.  It's possible that the way that it's cooked might add fat (saute, frying, etc), which will add to the chemical energy available.&#xD;&#xA;&#xD;&#xA;But the real issue is a factor of absorption -- cooking makes more nutrients available that the body wouldn't otherwise be able to use.  Do those nutrients have calories?  It's possible, I guess, but to get the same nutrients, you'd have to eat more of the raw food.&#xD;&#xA;&#xD;&#xA;I really don't know calories are calculated these days -- it used to be a measure of how much energy was given off when the dehydrated food was burned, but with the advent of things like Olestra that are considered '0 calorie' are only so because they can't be absorbed by the body.&#xD;&#xA;&#xD;&#xA;I've heard that one of the suspected reasons for the advent of human civilization was because of cooking that might be the source of your question.  From the Publisher's Weekly summary of [Catching Fire: How Cooking Made Us Human][1]:&#xD;&#xA;&#xD;&#xA;&gt; By making food more digestible and easier to extract energy from, Wrangham reasons, cooking enabled hominids' jaws, teeth and guts to shrink, freeing up calories to fuel their expanding brains.&#xD;&#xA;&#xD;&#xA;... but that doesn't specifically say that it added calories, as it &quot;liberated mankind from the drudgery of chewing&quot;, which would've required energy.  (sort of like the 'negative calories' of raw celery)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Catching-Fire-Cooking-Made-Human/dp/0465013627" />
  <row Id="929" PostHistoryTypeId="2" PostId="501" RevisionGUID="db2b727b-195f-43e3-a5d1-cd420d9b7c41" CreationDate="2010-07-10T14:55:26.253" UserId="67" Text="You're better off going with 1&quot; above the rice as a guide, if you're boiling long grain white rice, rather than a ratio of liquid to rice.  (except minute rice -- my neighbor once asked me your same question, and I later found out she was cooking minute rice ... oops)&#xD;&#xA;&#xD;&#xA;If you're going for paella, where it's a really wide dish, then I go with about 2:1, but some of that liquid might come from tomatoes.&#xD;&#xA;&#xD;&#xA;If I'm cooking risotto, I tend to heat up twice the amount of stock as rice, but I might not use it all -- and if I think I might run out, after adding a ladle of stock to the rice, I'll add some water to heat up so it'll get a chance to warm up.  (and it helps to have some extra liquid left over to deal with reheating leftovers)&#xD;&#xA;&#xD;&#xA;And mentioning leftovers -- unlike @Dinah, I never cook less than 2c. of rice at a time -- leftovers come in handy for rice salad or nasi goreng (Indonedian-style fried rice), or to package up with whatever the main dish was for lunches the next day." />
  <row Id="930" PostHistoryTypeId="2" PostId="502" RevisionGUID="a10cafea-ef6a-4a05-824f-3afdd7df7a10" CreationDate="2010-07-10T14:58:10.180" UserDisplayName="user73" Text="I recently bought [this jar][1] to hold potatoes. It has holes in the bottom to allow a little bit of circulation. So far I am very happy with it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefscatalog.com/product/23810-fresh-valley-canisters.aspx" />
  <row Id="931" PostHistoryTypeId="2" PostId="503" RevisionGUID="79a46718-43d1-434d-9e7e-852842d0c5e7" CreationDate="2010-07-10T15:05:10.257" UserDisplayName="user73" Text="I'm going to go out on a limb here...&#xD;&#xA;&#xD;&#xA;###Knife Sharpeners&#xD;&#xA;&#xD;&#xA;*Not a honing steel*, mind you, but a &quot;proper&quot; sharpener.&#xD;&#xA;&#xD;&#xA;These are simply not good enough for quality cutlery. Have your knives professionally sharpened instead (and *do* hone them often)." />
  <row Id="932" PostHistoryTypeId="16" PostId="503" RevisionGUID="79a46718-43d1-434d-9e7e-852842d0c5e7" CreationDate="2010-07-10T15:05:10.257" UserId="-1" />
  <row Id="933" PostHistoryTypeId="2" PostId="504" RevisionGUID="2cba8de3-f4eb-4b5b-aadc-0ae092c5999f" CreationDate="2010-07-10T15:06:32.843" UserDisplayName="user73" Text="###Small butane torches&#xD;&#xA;&#xD;&#xA;If you are making crème brûlée, go to the hardware store and buy a proper torch. The tiny ones you get at kitchen stores are barely powerful enough to light a cigar." />
  <row Id="934" PostHistoryTypeId="16" PostId="504" RevisionGUID="2cba8de3-f4eb-4b5b-aadc-0ae092c5999f" CreationDate="2010-07-10T15:06:32.843" UserId="-1" />
  <row Id="935" PostHistoryTypeId="5" PostId="462" RevisionGUID="5a5afadb-38fe-4c92-925d-f04cd389b7ef" CreationDate="2010-07-10T15:07:09.813" UserId="116" Comment="edited body" Text="Not a book, but [Google][1] is the one I use by far the most. I typically have a rough idea what to cook, do a google search to find recipes for inspiration and then make something with bits and pieces from various sources.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com" />
  <row Id="936" PostHistoryTypeId="2" PostId="505" RevisionGUID="a94339ad-3b68-49ce-ba7c-e8ae2c1a3485" CreationDate="2010-07-10T15:20:57.220" UserId="109" Text="Seitan is good, and very easy to make at home. (Just a little time consuming.)&#xD;&#xA;&#xD;&#xA;My measurements are not metric, so if anyone can translate, I'd appreciate it.&#xD;&#xA;&#xD;&#xA;Bring to a boil about a gallon of water. Add to that any particular flavors you like. I usually add dried basil and oregano, some vegetable broth (about a cup), vegan worchestershire or soy sauce, and dried minced onions.&#xD;&#xA;&#xD;&#xA;While waiting for that to boil, take one cup of wheat gluten. Add just about a cup of water and mix until combined. You'll have a ball of sticky dough. Put that ball under running cold water for a minute, then knead underwater for five minutes. You'll end up with something firm and rubbery.&#xD;&#xA;&#xD;&#xA;Drop into the boiling broth. Watch it for about five minutes to make sure it doesn't stick to the bottom of the pot, then leave it to simmer for two hours. &#xD;&#xA;&#xD;&#xA;That's all!" />
  <row Id="937" PostHistoryTypeId="2" PostId="506" RevisionGUID="3c3255bb-47c1-4d14-9003-b419795a9a73" CreationDate="2010-07-10T15:26:30.313" UserId="67" Text="I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly&#xD;&#xA;&#xD;&#xA;You *might* be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="938" PostHistoryTypeId="2" PostId="507" RevisionGUID="4c61bee7-a6a6-4599-9e7b-8cdc312dadab" CreationDate="2010-07-10T15:38:08.897" UserId="124" Text="[The Silver Spoon][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310" />
  <row Id="939" PostHistoryTypeId="16" PostId="507" RevisionGUID="4c61bee7-a6a6-4599-9e7b-8cdc312dadab" CreationDate="2010-07-10T15:38:08.897" UserId="-1" />
  <row Id="940" PostHistoryTypeId="2" PostId="508" RevisionGUID="005b6032-fc57-4311-aa7b-1b797de3ee3e" CreationDate="2010-07-10T15:40:16.823" UserId="18" Text="[The New Best Recipe][1] from Cook's Illustrated.  &#xD;&#xA;&#xD;&#xA;Just the right balance between recipes and discussion of technique.  I always consult this book before cooking a new cut of meat for the first time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/bookstore/detail.asp?PID=265" />
  <row Id="941" PostHistoryTypeId="16" PostId="508" RevisionGUID="005b6032-fc57-4311-aa7b-1b797de3ee3e" CreationDate="2010-07-10T15:40:16.823" UserId="-1" />
  <row Id="942" PostHistoryTypeId="2" PostId="509" RevisionGUID="360ba532-3b05-44ac-b221-85d3e852bcc3" CreationDate="2010-07-10T15:44:19.977" UserId="67" Text="Besides what @Janelle said, for really stuck on stuff, use a similar process as you'd use to deglaze the pan --&#xD;&#xA;&#xD;&#xA;While the pan's still hot (or heat it back up if you've let it cool), and then add some cold water.  Some should instantly steam, and should hopefully be hot enough to boil a little.  (don't add so much water that you cool down the pan).&#xD;&#xA;&#xD;&#xA;Scrape the bottom (I use a wooden spatula), dump out the water, and if there's still lots of stuck on bits, repeat.&#xD;&#xA;&#xD;&#xA;Wait a minute, dump out the rest of the water that's puddled up, and wipe with a paper towel to dry, let any remaining water evaporate, and then a quick coat of oil before putting it away." />
  <row Id="943" PostHistoryTypeId="5" PostId="499" RevisionGUID="db72bdc2-e0a4-4a12-a264-09f7c22fe456" CreationDate="2010-07-10T15:47:47.293" UserId="115" Comment="added 21 characters in body" Text="I don't believe there is anything that can be cooked in a slow cooker that can't also be cooked by conventional methods, in a casserole dish, with the same results. The most important question is how to prepare the ingredients correctly.&#xD;&#xA;&#xD;&#xA;Any cut of meat, if not treated correctly, can turn out 'tough' or 'rubbery' so the first thing to do is get to understand how to prepare meat. Believe me, it's not as simple as it sounds.&#xD;&#xA;&#xD;&#xA;There are also downsides to slow cookers, some of which have resulted in hospital cases through poisoning, simply because the slow cooker wasn't able to supply enough heat. Vegetables loose more nutrients through slow cooking as well as their colour. " />
  <row Id="944" PostHistoryTypeId="2" PostId="510" RevisionGUID="66e6957a-368a-4af1-83ca-f413fe89a09a" CreationDate="2010-07-10T16:16:56.990" UserId="21" Text="If the recipe is a small quantity (stew for one person), you can use an insulating container like a [Thermos][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thermoscooking.com/" />
  <row Id="945" PostHistoryTypeId="2" PostId="511" RevisionGUID="c02b2d28-eb7a-4612-b60e-8c22e3a75417" CreationDate="2010-07-10T16:19:45.867" UserId="67" Text="Besides what @Aaronut mentioned with Cincinnati style chili, if we're talking pasta in general, and not just spaghetti, I'd say the &quot;American&quot; pasta dish is macaroni and cheese -- from a box.&#xD;&#xA;&#xD;&#xA;Although there's regional variations (eg, lobster in New England), it's found in a much wider area than (N)-way chili (3: spaghetti,chili,cheese; 4: add onions; 5: add beans)&#xD;&#xA;&#xD;&#xA;Also popular is &quot;macaroni salad&quot;, at least along the east coast from at least Pennsylvania to Georgia.&#xD;&#xA;&#xD;&#xA;My mom's second-generation Italian-American, so I grew up with carbonara / pesto / oil and garlic / butter and parmesan / crab / tuna / primavera / bechamal / etc (bascially, whatever was in season and/or cheap).  My neighbors on the other hand (friends from high school, we take turns cooking), never cooked anything other than tomato sauce from a jar and/or mac and cheese (from a box).  They were even surprised when I introduced them to chili over pasta (but their kids loved it).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793" />
  <row Id="946" PostHistoryTypeId="2" PostId="512" RevisionGUID="e8019f3c-e880-404a-9571-7de7168f44eb" CreationDate="2010-07-10T16:27:48.120" UserId="33" Text="The Good Housekeeping cook book is a classic. Has all the basics such as how to make sauces to roasting beef.&#xD;&#xA;&#xD;&#xA;The copy I have is my aunties which was published in 1953 and it lives in my kitchen." />
  <row Id="947" PostHistoryTypeId="16" PostId="512" RevisionGUID="e8019f3c-e880-404a-9571-7de7168f44eb" CreationDate="2010-07-10T16:27:48.120" UserId="-1" />
  <row Id="948" PostHistoryTypeId="5" PostId="499" RevisionGUID="de468fc7-ce3c-4546-b21a-d77b89d01935" CreationDate="2010-07-10T16:33:20.223" UserId="115" Comment="added 13 characters in body" Text="I don't believe there is anything that can be cooked in a slow cooker that can't also be cooked by conventional methods, in a casserole dish (Dutch Oven), with the same results. The most important question is how to prepare the ingredients correctly.&#xD;&#xA;&#xD;&#xA;Any cut of meat, if not treated correctly, can turn out 'tough' or 'rubbery' so the first thing to do is get to understand how to prepare meat. Believe me, it's not as simple as it sounds.&#xD;&#xA;&#xD;&#xA;There are also downsides to slow cookers, some of which have resulted in hospital cases through poisoning, simply because the slow cooker wasn't able to supply enough heat. Vegetables loose more nutrients through slow cooking as well as their colour. " />
  <row Id="949" PostHistoryTypeId="2" PostId="513" RevisionGUID="a033885f-ca0e-44d0-852e-07a939615998" CreationDate="2010-07-10T16:35:11.657" UserId="33" Text="Although not really a mayo substitute, I quite like Heinz Salad Cream with a salad." />
  <row Id="951" PostHistoryTypeId="2" PostId="515" RevisionGUID="6ddca66a-ef74-4337-9cf0-dbb96be05b3f" CreationDate="2010-07-10T16:38:40.450" UserId="184" Text="At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked.&#xD;&#xA;&#xD;&#xA;Is there a way to tell, without cracking one of the eggs open?" />
  <row Id="952" PostHistoryTypeId="1" PostId="515" RevisionGUID="6ddca66a-ef74-4337-9cf0-dbb96be05b3f" CreationDate="2010-07-10T16:38:40.450" UserId="184" Text="How can I tell whether an egg has been hard-boiled, through the shell?" />
  <row Id="953" PostHistoryTypeId="3" PostId="515" RevisionGUID="6ddca66a-ef74-4337-9cf0-dbb96be05b3f" CreationDate="2010-07-10T16:38:40.450" UserId="184" Text="&lt;eggs&gt;&lt;hard-boiled-eggs&gt;&lt;detective-work&gt;" />
  <row Id="954" PostHistoryTypeId="2" PostId="516" RevisionGUID="74615ec1-af28-487f-a51e-84c7eb553c0f" CreationDate="2010-07-10T16:42:39.090" UserId="33" Text="Maybe you need to invest in one of these: [Blendtec][1] :)&#xD;&#xA;&#xD;&#xA;I have a [Kenwood Smoothie 2GO][2]. It's pretty effective and I don't find ingredients getting stuck under the blades. Make sure you get one that has one of the blades that points down, this catches ingredients that sit below the blade quite well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.willitblend.com/&#xD;&#xA;  [2]: http://www.kenwoodworld.com/uk/Products/Smoothies-Juicers-Milkshakes-Ice-Cream-Makers/Smoothie-Makers/Smoothie-2GO/" />
  <row Id="955" PostHistoryTypeId="2" PostId="517" RevisionGUID="034cd010-ed02-4a87-9ec4-a5a669631a68" CreationDate="2010-07-10T16:43:56.187" UserId="184" Text="I love fish, and I love cooking it. The thing is, I don't have any idea how to buy fish.&#xD;&#xA;&#xD;&#xA;Considering common fish in a grocery store (salmon, whitefish, tuna, grouper, etc.), how can I tell a good specimen from a bad one? When the difference is not clear, which way should I err?&#xD;&#xA;&#xD;&#xA;Is there any different set of criteria, when I'm buying fish at an outdoor market?" />
  <row Id="956" PostHistoryTypeId="1" PostId="517" RevisionGUID="034cd010-ed02-4a87-9ec4-a5a669631a68" CreationDate="2010-07-10T16:43:56.187" UserId="184" Text="How can I tell fresher fish apart?" />
  <row Id="957" PostHistoryTypeId="3" PostId="517" RevisionGUID="034cd010-ed02-4a87-9ec4-a5a669631a68" CreationDate="2010-07-10T16:43:56.187" UserId="184" Text="&lt;fish&gt;&lt;detective-work&gt;&lt;shopping&gt;&lt;store&gt;" />
  <row Id="958" PostHistoryTypeId="2" PostId="518" RevisionGUID="032e1dbe-4284-46b2-86b6-9f97a20934f2" CreationDate="2010-07-10T16:46:14.310" UserId="42" Text="Here's a video on how to hone your knife, just as Mike explains it:&#xD;&#xA;&#xD;&#xA;http://www.epicurious.com/video/technique-videos/technique-videos-knife-skills/1915458779/knife-skills-how-to-sharpen-a-knife/1915433332&#xD;&#xA;&#xD;&#xA;The honing keeps your knife sharp from day-to-day. But over time a dullness still accumulates that can't be fixed with honing. So you should have your knifes professionally sharpened from time to time (maybe once or twice a ear). " />
  <row Id="959" PostHistoryTypeId="4" PostId="452" RevisionGUID="6b7d044b-37ef-4c17-af6d-98349b7ddcce" CreationDate="2010-07-10T16:48:52.653" UserId="8" Comment="edited title" Text="Which foods generally create a problem of gas or acidity?" />
  <row Id="960" PostHistoryTypeId="2" PostId="519" RevisionGUID="ae496c0e-67a6-4f55-909e-d1222f9429d5" CreationDate="2010-07-10T16:49:30.657" UserId="33" Text="I love chinese style ribs and they seem to have a plummy sweet flavour/fragrance to them and the meat is seems to be caramelised. I'd like to try this at home, how are they prepared and cooked?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="961" PostHistoryTypeId="1" PostId="519" RevisionGUID="ae496c0e-67a6-4f55-909e-d1222f9429d5" CreationDate="2010-07-10T16:49:30.657" UserId="33" Text="What is the best way to cook ribs, chinese style?" />
  <row Id="962" PostHistoryTypeId="3" PostId="519" RevisionGUID="ae496c0e-67a6-4f55-909e-d1222f9429d5" CreationDate="2010-07-10T16:49:30.657" UserId="33" Text="&lt;ribs&gt;&lt;oriental&gt;" />
  <row Id="963" PostHistoryTypeId="2" PostId="520" RevisionGUID="0822287c-1fc8-4641-ab80-6ff77ad3ae44" CreationDate="2010-07-10T16:55:35.640" UserId="115" Text="A few tips. Look at the eyes first, they should be clear and convex (a slight outward direction). If the eyes are cloudy, walk away. Also look at the gills, they should be bright red, not a dark brick red. Finally, smell it. It should smell clean or a little briny, anything else is suspect." />
  <row Id="964" PostHistoryTypeId="2" PostId="521" RevisionGUID="29a3c676-9aad-4675-aa9b-cc3da956254e" CreationDate="2010-07-10T16:56:22.753" UserId="33" Text="As a rule of thumb for a whole fish, and not a fillet -&#xD;&#xA;&#xD;&#xA;- the gills should be bright red&#xD;&#xA;- the skin/scales should bright and shiny like metal&#xD;&#xA;- this fish shouldn't really smell of anything except 'watery'&#xD;&#xA;- the flesh should rebound quickly when pressed&#xD;&#xA;- the eyes should be bright and clear&#xD;&#xA;- really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="965" PostHistoryTypeId="16" PostId="397" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-10T17:00:17.723" UserId="8" />
  <row Id="966" PostHistoryTypeId="16" PostId="442" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-10T17:00:17.723" UserId="8" />
  <row Id="967" PostHistoryTypeId="16" PostId="453" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-10T17:00:17.723" UserId="8" />
  <row Id="968" PostHistoryTypeId="16" PostId="457" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-10T17:00:17.723" UserId="8" />
  <row Id="969" PostHistoryTypeId="16" PostId="394" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-10T17:00:17.723" UserId="8" />
  <row Id="970" PostHistoryTypeId="2" PostId="522" RevisionGUID="2982ddf7-d268-40d3-b777-4987811cfc7d" CreationDate="2010-07-10T17:01:00.453" UserId="115" Text="Take an egg from the carton and 'spin' it on the work counter. If it spins, it's cooked, if it does anything else, it's not." />
  <row Id="971" PostHistoryTypeId="5" PostId="521" RevisionGUID="2289693a-8f5d-4f37-adff-fe060a674816" CreationDate="2010-07-10T17:01:24.257" UserId="33" Comment="added 3 characters in body" Text="As a rule of thumb for a whole fish, and not a fillet -&#xD;&#xA;&#xD;&#xA;- the gills should be bright red&#xD;&#xA;- the skin/scales should be bright and shiny like metal&#xD;&#xA;- this fish shouldn't really smell of anything except 'watery'&#xD;&#xA;- the flesh should rebound quickly when pressed&#xD;&#xA;- the eyes should be bright and clear&#xD;&#xA;- really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="972" PostHistoryTypeId="2" PostId="523" RevisionGUID="3cc734cc-d0d0-4318-b0c0-f018d12f4f44" CreationDate="2010-07-10T17:09:27.613" UserId="22" Text="Chicken subdgee!&#xD;&#xA;&#xD;&#xA;Proportions for 10-12 servings:&#xD;&#xA;&#xD;&#xA;- 2 large onions (or 4-5 regular size)&#xD;&#xA;- 2 thumb lengths fresh ginger&#xD;&#xA;- 3-4 cloves garlic&#xD;&#xA;- Green chillies to taste&#xD;&#xA;- 4 tins tomatoes&#xD;&#xA;- 2-3 tbsp salt&#xD;&#xA;- 3 tbsp garam masala (get it unbranded from an asian store, not a supermarket brand - the latter don't taste of very much and come in tiny amounts for the same price as half-kilo bags from asian stores).&#xD;&#xA;- 2 tbsp ground cumin&#xD;&#xA;- 1 tbsp ground coriander seed&#xD;&#xA;- 1-2 teaspoons turmeric (careful! - it stains!)&#xD;&#xA;- 1.5kg chicken on the bone. Don't make it all breast. Half breasts half thighs works well, as does all thighs (and thighs are cheap), as does getting 2-3 entire small chickens, skinning them and chopping them into eighths.&#xD;&#xA;- Fresh coriander leaves - either a large bunch from an asian store, or 3-4 of the tiny packets you get in supermarkets. The former is much cheaper but comes complete with roots which need trimming off and clods of earth which need to be washed off, so is much more fuss.&#xD;&#xA;&#xD;&#xA;(warning: you need a seriously large pan for the amounts above. I use a large cauldron. You could use several pans, though, or reduce the amounts of ingredients while maintaining the proportions).&#xD;&#xA;&#xD;&#xA;Peel and finely chop the onions, ginger and garlic; also finely chop chillies.&#xD;&#xA;Melt some ghee or vegetable oil in a very large pan. Put the onions, ginger, garlic and chillies in, stir and cover with lid. Stir once a minute or so until onions start turning translucent (4-5 minutes).&#xD;&#xA;&#xD;&#xA;Stir in the tomatoes and salt and turn the heat up. Once they start bubbling, stir in the garam masala, cumin, coriander seed and turmeric. Let it bubble for 4-5 minutes, stirring frequently.&#xD;&#xA;&#xD;&#xA;Separate any skin from the chicken, and put it in the pan. You don't need to chop it (well, unless you got entire chickens rather than breasts/thighs). I like skin, so I put that in too. Give it a good stir and leave to simmer for at least 40-45 minutes but the longer the nicer up to three hours or so, stirring every so often so that it doesn't stick to the bottom, until the liquid goes dark and there is a layer of transparent liquid at the top, with a few grease spots.&#xD;&#xA;&#xD;&#xA;While you are waiting, prepare the fresh coriander. If you got it from a supermarket, wash well and chop. If you got it from an asian store, remove the large clods of earth, individually take the leaves off the stalks (this takes *ages* - get someone to help, if you can), discard the stalks, wash the leaves well - discarding any yellow or brown ones - and chop. Also start the rice going about 20 minutes before the end.&#xD;&#xA;&#xD;&#xA;Stir in the coriander just before serving. You can keep it in the fridge for at most three days, but it freezes very well." />
  <row Id="973" PostHistoryTypeId="16" PostId="523" RevisionGUID="3cc734cc-d0d0-4318-b0c0-f018d12f4f44" CreationDate="2010-07-10T17:09:27.613" UserId="-1" />
  <row Id="974" PostHistoryTypeId="2" PostId="524" RevisionGUID="5e049e28-7b6f-4aab-91d7-dd7dfe98bca3" CreationDate="2010-07-10T17:14:23.847" UserId="22" Text="Lamb plov!&#xD;&#xA;&#xD;&#xA;1 part cotton oil to 3 parts chopped carrots to 3 parts diced lamb to 3 parts rice by weight.&#xD;&#xA;&#xD;&#xA;Again, proportions for 10-12 servings:&#xD;&#xA;&#xD;&#xA;- 1kg carrots, chopped&#xD;&#xA;- 1kg lamb, diced; neck is nice but anything goes&#xD;&#xA;- 300g cotton oil&#xD;&#xA;- ~5 cups rice&#xD;&#xA;- 4-5 medium-sized, roughly chopped onions (keep half of one unchopped)&#xD;&#xA;- 1tbsp cumin (or more; cumin's nice..)&#xD;&#xA;- 2-3tbsp salt&#xD;&#xA;- some pepper and bayleaf&#xD;&#xA;- boiling water&#xD;&#xA;&#xD;&#xA;Lots of other things can be added to taste - olives, raisins, lime, saffron.. but purists will say it's best plain.&#xD;&#xA;&#xD;&#xA;Heat a dry(!) cauldron for a few seconds on maximum heat. Pour in the oil. It will soon start giving off a slight steamy smoke; when it does, throw in the unchopped half-onion. When the half-onion turns completely black, the oil is ready; remove the half-onion and throw it away. Put the meat in the cauldron (it'll spit!) and fry, stirring continuously, until you can't see pink bits any more (7-8 minutes; it'll probably still be pink inside, which is OK.) Chuck in the chopped onions and reduce the heat slightly. Let the onions fry for a minute or two while stirring them, then add the carrots. Stir the mix every minute or two so it doesn't stick. When the carrots start going soft and slightly pale (~10-15 minutes), add the salt, pepper, cumin, bayleaf etc; also the hot water - the same amount by volume(!) as the rice. Let the whole lot simmer for another 10-15 minutes on small heat.&#xD;&#xA;&#xD;&#xA;Turn the flame to maximum and add the (washed) rice. The water should rise about half an inch above the top of the stew. Stir continuously, scraping along the bottom - you are trying to stop the mixture from sticking, and also trying to make the water boil out as quickly as possible. As soon as the water boils out, add a small amount of cold water (~half a cup to 5 cups of rice), turn the heat down as low as possible and cover with a tight lid. The plov will be ready 20 minutes after that." />
  <row Id="975" PostHistoryTypeId="16" PostId="524" RevisionGUID="5e049e28-7b6f-4aab-91d7-dd7dfe98bca3" CreationDate="2010-07-10T17:14:23.847" UserId="-1" />
  <row Id="976" PostHistoryTypeId="2" PostId="525" RevisionGUID="5647a5ac-1f1c-4112-8afd-ce043a0526bf" CreationDate="2010-07-10T17:15:02.037" UserId="115" Text="It also depends how you want to cook the rice. Steaming, boiling, in the oven, pilau..." />
  <row Id="977" PostHistoryTypeId="2" PostId="526" RevisionGUID="dc30034e-9b6e-4aee-9447-1a3b8da3a74d" CreationDate="2010-07-10T17:23:31.850" UserId="22" Text="I've actually had success making a soft cheese using [kefir fungus](http://en.wikipedia.org/wiki/Kefir) to turn the milk instead of rennet; this has the advantage that you don't need to keep buying more.&#xD;&#xA;&#xD;&#xA;After you've fed the fungus, keep the produced kefir in the 'fridge for a night. Dilute with fresh milk, no more than 4:1 milk:kefir, and keep the mixture at room temperature for another night. Heat to ~30 degrees, and keep at that temperature, stirring occasionally, until it turns - could take as long as half an hour or so to start, but once it goes it goes pretty quickly. Drain through sterile cheesecloth or muslin to separate the curds, then proceed as usual." />
  <row Id="982" PostHistoryTypeId="2" PostId="528" RevisionGUID="da68cc44-22a5-4843-87c0-15bbe3a2d622" CreationDate="2010-07-10T17:38:20.423" UserId="115" Text="Take some microwave plastic wrap and place it in a ramekin; push the plastic into the corners and lightly oil the inside with a brush. Gently break a fresh egg into the centre of the plastic lined ramekin, then gently pull up the sides of the plastic wrap and tie it off with string or a plastic band. Place the pouch in boiling water for (depends on your eggs) minutes. Open the pouch and you have a perfect poached egg." />
  <row Id="983" PostHistoryTypeId="2" PostId="529" RevisionGUID="871566dd-5fc1-40ab-b99c-bf58c104574d" CreationDate="2010-07-10T17:41:24.660" UserId="33" Text="I'm thinking of replacing my motley collection of cheap non-stick and bargain basement steel pots and pans.&#xD;&#xA;&#xD;&#xA;I'm considering either replacing with cast iron (Le Creuset is probably the best known of these) or perhaps pushing the boat out and investing in copper cookware.&#xD;&#xA;&#xD;&#xA;For someone who enjoys getting adventurous every now and again in the kitchen at home, is it worth spending extra on copper?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="984" PostHistoryTypeId="1" PostId="529" RevisionGUID="871566dd-5fc1-40ab-b99c-bf58c104574d" CreationDate="2010-07-10T17:41:24.660" UserId="33" Text="Cookware, copper or cast iron or just buy the right tool for the job?" />
  <row Id="985" PostHistoryTypeId="3" PostId="529" RevisionGUID="871566dd-5fc1-40ab-b99c-bf58c104574d" CreationDate="2010-07-10T17:41:24.660" UserId="33" Text="&lt;cookware&gt;" />
  <row Id="986" PostHistoryTypeId="2" PostId="530" RevisionGUID="14863335-cf3e-4486-9f26-0ce4e2c2a864" CreationDate="2010-07-10T17:56:40.030" UserId="187" Text="Every once in while we run out of &quot;Baking powder&quot;.&#xD;&#xA;&#xD;&#xA;What would be a good receipt for a substitute that you have used that works well.&#xD;&#xA;&#xD;&#xA;Thanks!!" />
  <row Id="987" PostHistoryTypeId="1" PostId="530" RevisionGUID="14863335-cf3e-4486-9f26-0ce4e2c2a864" CreationDate="2010-07-10T17:56:40.030" UserId="187" Text="How do I make a &quot;baking powder&quot; substitute in a pinch" />
  <row Id="988" PostHistoryTypeId="3" PostId="530" RevisionGUID="14863335-cf3e-4486-9f26-0ce4e2c2a864" CreationDate="2010-07-10T17:56:40.030" UserId="187" Text="&lt;substitutions&gt;&lt;preparation&gt;&lt;recipe&gt;" />
  <row Id="989" PostHistoryTypeId="2" PostId="531" RevisionGUID="972a5d1e-6903-4ff3-817e-89278a4ee99d" CreationDate="2010-07-10T18:47:34.543" UserId="99" Text="Lots of times in recipes, they'll specify using a stainless steel pan, but I find the non-stick aspect of Teflon to be an advantage. Is stainless steel really better, and if so ,What about it makes it a better choice?" />
  <row Id="990" PostHistoryTypeId="1" PostId="531" RevisionGUID="972a5d1e-6903-4ff3-817e-89278a4ee99d" CreationDate="2010-07-10T18:47:34.543" UserId="99" Text="Which is better to sauté with, stainless steel or Teflon?" />
  <row Id="991" PostHistoryTypeId="3" PostId="531" RevisionGUID="972a5d1e-6903-4ff3-817e-89278a4ee99d" CreationDate="2010-07-10T18:47:34.543" UserId="99" Text="&lt;pans&gt;&lt;comparisons&gt;&lt;teflon&gt;&lt;stainless-steel&gt;&lt;sauteing&gt;" />
  <row Id="992" PostHistoryTypeId="2" PostId="532" RevisionGUID="d27d4bd0-75a5-46a8-9632-68ed401f4742" CreationDate="2010-07-10T18:54:20.880" UserId="16" Text="Doing mozzarella at home is quite difficult.&#xD;&#xA;&#xD;&#xA;The hard part is doing the curd (coagulation of milk with rennet or an edible acidic substance). This is a common requirement for doing almost any kind of cheese, and although it may seem not so difficult, it is actually very hard to do a satisfactory curd. This is the reason why the most easy cheese to do at home (ricotta) is actually not a cheese!&#xD;&#xA;&#xD;&#xA;You can however try to buy from a dairy some curd to &quot;practice&quot; at home." />
  <row Id="995" PostHistoryTypeId="2" PostId="534" RevisionGUID="b61a7fcf-b4a0-4073-b3d7-e404cd8f0e3d" CreationDate="2010-07-10T18:56:10.160" UserId="183" Text="You may use all sorts of pumpkins and squashes (a _Cucurbita moschata_ or _Cucurbita pepo_ may be called either, depending on variety) to make a pie.  The Halloween types may not be the best choice: they tend to be stringy, not very sweet, and sometimes over treated with pesticides. Instead look for the small varieties (around 5 lbs.) called Sugar, Long Pie, or Trickster.&#xD;&#xA;&#xD;&#xA;When making the pumpkin pur&amp;eacute;e for a pie from scratch it is important to deal with the water content of the pumpkin.  After you [bake, cool, and pur&amp;eacute;e the pumpkin][1], you may need to use a cheesecloth to wring the pur&amp;eacute;e.&#xD;&#xA;&#xD;&#xA;[1]:http://www.epicurious.com/recipes/food/views/Fresh-Pumpkin-Puree-105640" />
  <row Id="998" PostHistoryTypeId="2" PostId="536" RevisionGUID="03bc9aa8-f49b-415e-ba75-50ef473bcc9c" CreationDate="2010-07-10T19:03:35.757" UserId="149" Text="Probably subjective, but ...&#xD;&#xA;&#xD;&#xA;Good clad stainless steel will give you much better cooking performance per dollar than copper.&#xD;&#xA;&#xD;&#xA;Le Creuset is great for a couple of stew pots, but you don't want to be slinging those monsters around every time you want to boil an egg." />
  <row Id="999" PostHistoryTypeId="2" PostId="537" RevisionGUID="e1d317a0-a557-4805-89af-53f947d3f61c" CreationDate="2010-07-10T19:12:43.677" UserId="75" Text="This is a *very* subjective question. For example: I find the recipes on Gluten-Free Goddess to use excessive Xanthan Gum (bouncy balls do not make good cupcakes). That being said I highly suggest you start with the basics and make your own flour to learn the balance of how different flours effect the texture and flavor of baked goods.&#xD;&#xA;&#xD;&#xA;A few good books with recipes (and discussions) about gluten-free flour are:&#xD;&#xA;&#xD;&#xA; 1. [Gluten-Free Quick &amp; Easy][1]&#xD;&#xA; 2. [The Gluten-Free Gourmet Cooks Fast and Healthy][2]&#xD;&#xA;&#xD;&#xA;Although I don't have personal experience with [The Gluten-free Gourmet Makes Dessert][3], I do trust Bette Hagman enough to suggest it as a potentially good resource.&#xD;&#xA;&#xD;&#xA;There are also a number of gluten-free flour mixes available which can be used as flour replacements in regular recipes to achieve gluten-free results:&#xD;&#xA;&#xD;&#xA; 1. [Pamela's Baking mix][4]&#xD;&#xA; 2. [Arrowhead Mills Gluten-Free flour][5]&#xD;&#xA; 3. [King Arthur Gluten-Free Multipurpose Flour][6]&#xD;&#xA;&#xD;&#xA;Just a warning: Be careful! Many mixes say that they are 1-to-1 replacements, however they contain baking powder and sugar, so can cause things to go wonky. Additionally you need to understand that most gluten-free flours don't hold moisture as well as typical wheat flour, and you have to replace the elasticity provided by the missing gluten (for some recipes the prepared flour mixtures take care of this for you, however you may still need to tweak things). &#xD;&#xA;&#xD;&#xA;While I can suggest that you use [meringue][7] to help give cookies structure without having them crumble when picking them up, or that you use apple sauce in cakes to keep them moist. A lot of this kind of information comes from simply understanding the science of cooking (and baking). Suggested reading includes:&#xD;&#xA;&#xD;&#xA; 1. [On Food and Cooking][8]&#xD;&#xA; 2. [BakeWise][9]&#xD;&#xA;&#xD;&#xA;Honestly there are a lot of resources out there and google is a great way to find them. If, however, you have specific questions about what went wrong with a recipe this is probably a better forum for that question than this current one.&#xD;&#xA;&#xD;&#xA;  [1]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F1583332782%3Fie%3DUTF8%26ref_%3Dsr_1_1%26s%3Dbooks%26qid%3D1278787015%26sr%3D8-1&amp;asin=1583332782&amp;parentASIN=15833327821.&#xD;&#xA;  [2]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0805065253%3Fie%3DUTF8%26ref_%3Dsr_1_3%26s%3Dbooks%26qid%3D1278787157%26sr%3D1-3&amp;asin=0805065253&amp;parentASIN=0805065253&#xD;&#xA;  [3]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0805072764%3Fie%3DUTF8%26ref_%3Dsr_1_2%26s%3Dbooks%26qid%3D1278787157%26sr%3D1-2&amp;asin=0805072764&amp;parentASIN=0805072764&#xD;&#xA;  [4]: https://affiliate-program.amazon.com/gp/associates/network/build-links/text/simple-thispagelink.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref_%3Dnb_sb_noss%26y%3D0%26field-keywords%3DPamela%2527s%2520baking%2520mix%26url%3Dsearch-alias%253Daps&#xD;&#xA;  [5]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2FB000LKUTUK%3Fie%3DUTF8%26ref_%3Dsr_1_2%26s%3Dgrocery%26qid%3D1278788513%26sr%3D1-2&amp;asin=B000LKUTUK&amp;parentASIN=B000LKUTUK&#xD;&#xA;  [6]: http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Meringue&#xD;&#xA;  [8]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F0684800012%3Fie%3DUTF8%26ref_%3Dsr_1_1%26s%3Dbooks%26qid%3D1278788082%26sr%3D1-1&amp;asin=0684800012&amp;parentASIN=06848000121.&#xD;&#xA;  [9]: https://affiliate-program.amazon.com/gp/associates/network/build-links/individual/simple-get-html.html?ie=UTF8&amp;assoc_ss_ref=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fproduct%2F1416560785%3Fie%3DUTF8%26ref_%3Dsr_1_2%26s%3Dbooks%26qid%3D1278788167%26sr%3D1-2&amp;asin=1416560785&amp;parentASIN=14165607851.2." />
  <row Id="1000" PostHistoryTypeId="6" PostId="407" RevisionGUID="178ed22b-8ccd-4d8a-9ff1-df67f2d4118b" CreationDate="2010-07-10T19:14:58.553" UserId="75" Comment="edited tags" Text="&lt;baking&gt;&lt;gluten-free&gt;" />
  <row Id="1001" PostHistoryTypeId="2" PostId="538" RevisionGUID="e652ac74-9337-4c3d-91fc-d4505f13b3c3" CreationDate="2010-07-10T19:17:26.817" UserId="34" Text="The advantage of using stainless steel is the fond (tasty brown bits) that form in the pan.  It both flavors whatever you are sauteing and is often used as the base for a pan sauce." />
  <row Id="1002" PostHistoryTypeId="12" PostId="537" RevisionGUID="cb8abfc4-e190-496b-a10a-55a61d8e34d6" CreationDate="2010-07-10T19:18:37.530" UserId="75" Text="[{&quot;Id&quot;:75,&quot;DisplayName&quot;:&quot;Guildencrantz&quot;}]" />
  <row Id="1003" PostHistoryTypeId="4" PostId="519" RevisionGUID="fe941105-3d19-418c-807d-f7c9b4069027" CreationDate="2010-07-10T19:21:16.650" UserId="33" Comment="edited title" Text="How do I cook ribs chinese style?" />
  <row Id="1004" PostHistoryTypeId="2" PostId="539" RevisionGUID="b4f9a6a5-c1a8-4478-8659-8b270d71ab95" CreationDate="2010-07-10T19:29:04.090" UserId="64" Text="I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it.&#xD;&#xA;&#xD;&#xA;Have you done this? If so, what should I be aware of when I try it out?" />
  <row Id="1005" PostHistoryTypeId="1" PostId="539" RevisionGUID="b4f9a6a5-c1a8-4478-8659-8b270d71ab95" CreationDate="2010-07-10T19:29:04.090" UserId="64" Text="Daikon in place of pasta" />
  <row Id="1006" PostHistoryTypeId="3" PostId="539" RevisionGUID="b4f9a6a5-c1a8-4478-8659-8b270d71ab95" CreationDate="2010-07-10T19:29:04.090" UserId="64" Text="&lt;substitutions&gt;&lt;preparation&gt;&lt;pasta&gt;" />
  <row Id="1007" PostHistoryTypeId="2" PostId="540" RevisionGUID="9dd49804-770c-43d5-ad42-46f65e9e67f8" CreationDate="2010-07-10T19:32:36.420" UserId="77" Text="On the off-chance that you have no baking powder, but you do have baking **soda** and cream of tartar, you can make your own baking powder:&#xD;&#xA;&#xD;&#xA; * 1 teaspoon baking soda&#xD;&#xA; * 2 teaspoons cream of tartar&#xD;&#xA; * 1 teaspoon corn starch (optional)&#xD;&#xA;&#xD;&#xA;Mix it all together and use it immediately.&#xD;&#xA;&#xD;&#xA;Reference: http://frugalliving.about.com/od/condimentsandspices/r/Baking_Powder.htm" />
  <row Id="1008" PostHistoryTypeId="5" PostId="537" RevisionGUID="ce892402-3a20-4bf0-8190-50c04ff185ac" CreationDate="2010-07-10T19:33:11.723" UserId="75" Comment="fixed link, added another reference" Text="This is a *very* subjective question. For example: I find the recipes on Gluten-Free Goddess to use excessive Xanthan Gum (bouncy balls do not make good cupcakes). That being said I highly suggest you start with the basics and make your own flour to learn the balance of how different flours effect the texture and flavor of baked goods.&#xD;&#xA;&#xD;&#xA;A few good books with recipes (and discussions) about gluten-free flour are:&#xD;&#xA;&#xD;&#xA; 1. [Gluten-Free Quick &amp; Easy][1]&#xD;&#xA; 2. [The Gluten-Free Gourmet Cooks Fast and Healthy][2]&#xD;&#xA;&#xD;&#xA;Although I don't have personal experience with [The Gluten-Free Gourmet Makes Dessert][3] or [The Gluten-Free Gourmet Bakes Bread][4], I do trust Bette Hagman enough to suggest them as potentially good resources.&#xD;&#xA;&#xD;&#xA;There are also a number of gluten-free flour mixes available which can be used as flour replacements in regular recipes to achieve gluten-free results:&#xD;&#xA;&#xD;&#xA; 1. [Pamela's Baking mix][5]&#xD;&#xA; 2. [Arrowhead Mills Gluten-Free flour][6]&#xD;&#xA; 3. [King Arthur Gluten-Free Multipurpose Flour][7]&#xD;&#xA;&#xD;&#xA;Just a warning: Be careful! Many mixes say that they are 1-to-1 replacements, however they contain baking powder and sugar, so can cause things to go wonky. Additionally you need to understand that most gluten-free flours don't hold moisture as well as typical wheat flour, and you have to replace the elasticity provided by the missing gluten (for some recipes the prepared flour mixtures take care of this for you, however you may still need to tweak things). &#xD;&#xA;&#xD;&#xA;While I can suggest that you use [meringue][8] to help give cookies structure without having them crumble when picking them up, or that you use apple sauce in cakes to keep them moist. A lot of this kind of information comes from simply understanding the science of cooking (and baking). Suggested reading includes:&#xD;&#xA;&#xD;&#xA; 1. [On Food and Cooking][9]&#xD;&#xA; 2. [BakeWise][10]&#xD;&#xA;&#xD;&#xA;Honestly there are a lot of resources out there and google is a great way to find them. If, however, you have specific questions about what went wrong with a recipe this is probably a better forum for that question than this current one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/9fqhNG&#xD;&#xA;  [2]: http://amzn.to/bzluSh&#xD;&#xA;  [3]: http://amzn.to/aBRGSt&#xD;&#xA;  [4]: http://amzn.to/bUVaHi&#xD;&#xA;  [5]: http://amzn.to/aManGc&#xD;&#xA;  [6]: http://amzn.to/bjxfMU&#xD;&#xA;  [7]: http://www.kingarthurflour.com/shop/items/gluten-free-multi-purpose-flour&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Meringue&#xD;&#xA;  [9]: http://amzn.to/9VJWeX&#xD;&#xA;  [10]: http://amzn.to/90792k" />
  <row Id="1009" PostHistoryTypeId="13" PostId="537" RevisionGUID="8427ea5b-2a0b-48e2-a23b-bc04451e56ac" CreationDate="2010-07-10T19:33:29.913" UserId="75" Text="[{&quot;Id&quot;:75,&quot;DisplayName&quot;:&quot;Guildencrantz&quot;}]" />
  <row Id="1013" PostHistoryTypeId="6" PostId="531" RevisionGUID="3804a933-d40e-4a76-9fd9-8665ca1b6115" CreationDate="2010-07-10T19:49:56.240" UserId="99" Comment="edited tags" Text="&lt;cookware&gt;&lt;comparisons&gt;&lt;teflon&gt;&lt;stainless-steel&gt;&lt;sauteing&gt;" />
  <row Id="1014" PostHistoryTypeId="2" PostId="542" RevisionGUID="b885c201-12ea-4d37-8739-795de123285d" CreationDate="2010-07-10T20:20:34.653" UserId="13" Text="[Khichdi][1] is India's most popular comfort food, easy to cook, stores well, and an immensely satisfying single-dish meal. Usually made with rice, lentils and vegetables, but it's possible to add meat too. Can be eaten cold, but you can't beat piping hot khichdi served with a sliver of butter, on a cold wet day.&#xD;&#xA;&#xD;&#xA;The version without lentils is called [tehri][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://onehotstove.blogspot.com/2005/03/khichdi-kadhi-indias-comfort-food.html&#xD;&#xA;  [2]: http://vegweb.com/index.php?topic=8543.0" />
  <row Id="1015" PostHistoryTypeId="16" PostId="542" RevisionGUID="b885c201-12ea-4d37-8739-795de123285d" CreationDate="2010-07-10T20:20:34.653" UserId="-1" />
  <row Id="1016" PostHistoryTypeId="2" PostId="543" RevisionGUID="bd0d0239-9b9f-46b3-b0d9-c1fe2f113f7f" CreationDate="2010-07-10T20:21:38.050" UserId="99" Text="Ironically, it could be precisely because you're trying to enjoy the meringue on a hot day that is causing it to deflate so quickly. Meringue are extremely sensitive to moisture, and a humid day can wreck your meringue's volume. It's best to make meringue on a dry day. &#xD;&#xA;&#xD;&#xA;However, there are a few things you can do to achieve better stability:&#xD;&#xA;&#xD;&#xA; 1. Use fresher eggs. &#xD;&#xA; 2. Fats are the enemy. Make sure you have zero egg yolk in the mixture. Also, avoid hand contact, as your oils can rub off. &#xD;&#xA; 3. Make sure the sugar is fully dissolves, because otherwise it attracts moisture. &#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="1017" PostHistoryTypeId="2" PostId="544" RevisionGUID="4b1d3222-4ce8-4adb-887a-9890f8768ba1" CreationDate="2010-07-10T20:24:19.730" UserId="189" Text="By far, my most common pasta dish to cook is spaghetti in tomato sauce, straight outa my _California Heritage Cookbook_. Can't get more American than that, can you? ;-)&#xD;&#xA;&#xD;&#xA;This tomato sauce is no marinara. It has ground beef, mushrooms, onions, garlic, and celery, and is otherwise made from a base of tomato sauce (29 oz) and tomato paste (6 oz), which gives it a particular consistency and flavor that I'm guessing is more American than Italian, since none of the Italian restaurants I've been to do bolognese in quite that way. The olive oil used for sauteeing the beef &amp; mushrooms is first used to sautee the onions and garlic, which lends a fantastic aroma to the kitchen.&#xD;&#xA;&#xD;&#xA;Baked spaghetti is another classic that my elementary school cafeteria loved to do. Take leftover spaghetti in meat sauce, liberally sprinkle cheddar and/or Monterey Jack cheese on top, and bake in a 350F oven for 30 min or so. For the full American educational institution experience, serve with an ice cream or similarly shaped scoop onto a styrofoam tray. :-)&#xD;&#xA;&#xD;&#xA;Baked macaroni and cheese is the third I'd mention. It involves layers of large elbow macaroni and cheddar cheese, plus a dash of paprika in the sauce for flavoring (well OK, these days I use a bit more than a dash :-) ). I use the recipe from the _Joy of Cooking_. For the full-out American experience (not for the faint of heart!), substitute &quot;American cheese&quot; (can you even get this outside of the States?) and butter for the cheddar.&#xD;&#xA;" />
  <row Id="1018" PostHistoryTypeId="5" PostId="543" RevisionGUID="3e7a98db-19e6-4066-b6c2-f00c310d0cf4" CreationDate="2010-07-10T20:36:59.713" UserId="99" Comment="Grammar" Text="Ironically, it could be precisely because you're trying to enjoy the meringue on a hot day that is causing it to deflate so quickly. Meringue are extremely sensitive to moisture, and a humid day can wreck your meringue's volume. It's best to make meringue on a dry day. &#xD;&#xA;&#xD;&#xA;However, there are a few things you can do to achieve better stability:&#xD;&#xA;&#xD;&#xA; 1. Use fresher eggs. &#xD;&#xA; 2. Fats are the enemy. Make sure you have zero egg yolk in the mixture. Also, avoid hand contact, as your oils can rub off. &#xD;&#xA; 3. Make sure the sugar is fully dissolved, because otherwise it attracts moisture. &#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="1019" PostHistoryTypeId="2" PostId="545" RevisionGUID="fb2fe747-5006-4ab8-bb58-3758f5f59f59" CreationDate="2010-07-10T20:37:34.720" UserId="189" Text="I echo the comments about sugar – but don't overdo the sugar either! A teaspoon seems to be more than adequate for a batch of sauce that will serve 4-6.&#xD;&#xA;&#xD;&#xA;I simmer the sauce for a long time on low heat, which mellows and blends the flavors nicely.&#xD;&#xA;&#xD;&#xA;Finally, I can recommend one ingredient in my tomato sauce that I never missed until I forgot it once: chopped celery. I find it too cuts the acidity and fills out the flavor. If you're not already using it, give it a try and see if you like the results!" />
  <row Id="1020" PostHistoryTypeId="2" PostId="546" RevisionGUID="546d4e69-e9ef-4291-a808-0242c28bb767" CreationDate="2010-07-10T20:45:14.297" UserId="13" Text="I personally like Greek-style yogurt as a salad dressing. YMMV." />
  <row Id="1021" PostHistoryTypeId="2" PostId="547" RevisionGUID="79ce6ae6-861c-4d11-8bcd-b4af0b31fde7" CreationDate="2010-07-10T20:55:57.983" UserId="189" Text="In [this thread][1], Lorenzo notes that steaks may end up raw in the center if you only leave 'em out for 10-15 minutes to come up to temperature. I recommend 30 mins, but it will probably vary on what room temperature actually is for you.&#xD;&#xA;&#xD;&#xA;From _Weber's Way To Grill_, which recommends salting right when you take them out of the fridge, here's Mr. Purviance's take on why you should consider salting early:&#xD;&#xA;&#xD;&#xA;&gt; It's true that salt draws moisture toward itself, but over the course of 20 to 30 minutes that's a good thing, because the salt begins to dissolve into that little bit of moisture. When the steak hits the hot grate... [you] create a delicious crust. Any moisture you might lose is well worth the flavor of that crust.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/267/how-to-properly-cook-a-steak" />
  <row Id="1023" PostHistoryTypeId="2" PostId="548" RevisionGUID="f2e74819-95f3-428b-9c24-3bdf0571dc56" CreationDate="2010-07-10T21:22:25.037" UserId="45" Text="Also, you can get uncoated steel a lot hotter than you can get teflon (which will break down -- it's basically plastic). So you can sear meats at a much higher temperature than you can cook them on teflon. For some things it doesn't matter, like sweating vegetables, but anything where you want to get some real heat involved to develop browned flavors, you're better off without the teflon. &#xD;&#xA;&#xD;&#xA;A good compromise is well-seasoned cast iron, which you can heat incredibly hot, and stuff doesn't really stick to it much. Those pans are cheap, too, and last forever.&#xD;&#xA;&#xD;&#xA;On the other hand, if you're cooking eggs, you definitely want the teflon, or cleaning the pan will be very frustrating!" />
  <row Id="1024" PostHistoryTypeId="2" PostId="549" RevisionGUID="9ec49780-ffb4-4cb4-8dbb-e31da03d7dcd" CreationDate="2010-07-10T21:25:10.700" UserId="45" Text="Another alternative is to go to an East Asian grocery and pick up a wok cleaner, which looks like a tiny little broom made of stiff sticks. It does more-or-less the same thing as the coarse salt. I find it particularly useful for cast iron grill pans, as it's easier to get leverage on burnt-on material than when using salt. It'll cost you maybe two dollars (US)." />
  <row Id="1025" PostHistoryTypeId="2" PostId="550" RevisionGUID="f3dff829-5647-4b7b-8eae-53e388a7f025" CreationDate="2010-07-10T21:30:50.157" UserId="67" Text="As you said you already tried sugar, and didn't like the results -- have you tried adding other sweet ingredients?&#xD;&#xA;&#xD;&#xA;Our family recipe always started with lots of plenty of carrots and onions for our sauce, and I can't think of when I've ever needed extra sugar." />
  <row Id="1026" PostHistoryTypeId="2" PostId="551" RevisionGUID="ae198fb9-bfc3-494f-9d06-ab22c004b550" CreationDate="2010-07-10T21:44:39.860" UserId="183" Text="Healthier is a loaded word in this case. The raw milk camp claims a richer flavor, more nutrients, and less allergies.  The pasteurized camp claims just as nutritious, with better texture, but safer.  Once all the practicalities of producing, distributing, and ensuring the quality of large quantities of milk come into play, the debate becomes fierce.  What happens when there are many raw milk producers?  If someone reacts badly to raw milk, who is liable? What are the observed health benefits in large population studies?&#xD;&#xA;&#xD;&#xA;In the raw milk debate I like the format adopted by the [Michigan Fresh Unprocessed Whole Milk Workgroup][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://www.miffs.org/MIfuwmilk/index.htm" />
  <row Id="1027" PostHistoryTypeId="2" PostId="552" RevisionGUID="e120381b-3e86-4bd4-ac7f-a9571faa9ba0" CreationDate="2010-07-10T22:08:44.870" UserId="183" Text="For baking cakes and breads it is important to control the humidity in the oven. In early stages of baking one typically needs the humidity to remain in the baking chamber, which is hard to do with a gas oven.  All three bakeries near my house use electric ovens with brick lined baking chambers. " />
  <row Id="1028" PostHistoryTypeId="2" PostId="553" RevisionGUID="340dd9c3-d295-4c44-bb25-d418003cbb1d" CreationDate="2010-07-10T22:15:43.320" UserId="177" Text="I would also add that over the last year or so I've started to cook pasta with just enough water to cover the pasta itself (not the vast amounts I always see being used) - after stirring it initially on a lowered flame, slow boil, the sticking together problem has disappeared...." />
  <row Id="1029" PostHistoryTypeId="2" PostId="554" RevisionGUID="3364e7b4-2ea8-4661-b349-c0a3cbe398e4" CreationDate="2010-07-10T22:21:26.637" UserId="177" Text="It's almost the same effect as frying Baloney (yeah, think back to college) - if you're using thin patties put little slits in three places and the bubbling effect will disappear." />
  <row Id="1032" PostHistoryTypeId="2" PostId="556" RevisionGUID="25d6d9e6-c1a7-4840-b712-80cd0fe43f34" CreationDate="2010-07-10T22:44:06.617" UserId="183" Text="I find it hard to figure out how much salt to add to dishes. I'm always afraid I'll make it too salty. Recipes always call for salt to taste, but what does that mean?  Is there a good rule of thumb?" />
  <row Id="1033" PostHistoryTypeId="1" PostId="556" RevisionGUID="25d6d9e6-c1a7-4840-b712-80cd0fe43f34" CreationDate="2010-07-10T22:44:06.617" UserId="183" Text="How much salt should I add to a dish?" />
  <row Id="1034" PostHistoryTypeId="3" PostId="556" RevisionGUID="25d6d9e6-c1a7-4840-b712-80cd0fe43f34" CreationDate="2010-07-10T22:44:06.617" UserId="183" Text="&lt;spices&gt;&lt;salt&gt;&lt;thumb-rule&gt;" />
  <row Id="1035" PostHistoryTypeId="2" PostId="557" RevisionGUID="d3878729-8853-4e8f-aef7-4e48aafcf7c0" CreationDate="2010-07-10T22:58:43.867" UserId="62" Text="I would say it depends. Some recipes need salt to work. If you you yeast, you need salt to control the gross. If the usage of salt is for taste, I first look if I can use a healthier substitute. This depends on the particular dish, however, since in my family we all like hot spicy food, we usually do not need any salt. Instead we enjoy the healthy benefits of turmeric, ginger and other spices that even make the food tastier than with salt." />
  <row Id="1036" PostHistoryTypeId="2" PostId="558" RevisionGUID="576ff019-5beb-44c4-8cfb-38c29ae6cb5a" CreationDate="2010-07-10T23:00:16.513" UserId="94" Text="I can tell you a few things about artificial sweeteners!&#xD;&#xA;&#xD;&#xA;Alot of artificial sweeteners look nothing like sugar (in terms of their chemical makeup) and have very different properties. Most are also sweeter than sugar (sometimes by a factor of hundreds) so in the packets, you will find that they come along with alot of other, inert ingredients. &#xD;&#xA;&#xD;&#xA;I found [this link][1] for you that lists various artificial sweeteners and their properties. Since most of them are nothing like sugar, you can't do certain things to them: such as heating to high temperatures or for example caramelizing. &#xD;&#xA;&#xD;&#xA;The link I gave you mentions which artificial sweeteners are safe for eg. baking and includes some natural subsitutes as well.&#xD;&#xA;&#xD;&#xA;I'm not really familiar with their health aspects, but I found [this link][2] that discusses health issues with artificial sweeteners. &#xD;&#xA;&#xD;&#xA;Hope this is useful to you!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//HowTo/baking-with-sugar-and-sugar-substitutes/Detail.aspx&#xD;&#xA;  [2]: https://www.health.harvard.edu/healthbeat/HEALTHbeat_033005.htm" />
  <row Id="1043" PostHistoryTypeId="2" PostId="561" RevisionGUID="7033f947-6146-4753-8009-a7a8ffbb6efa" CreationDate="2010-07-10T23:13:57.880" UserId="138" Text="Get them professionally sharpened regularly, there is no substitute for that. &#xD;&#xA;&#xD;&#xA;Sharpen them every time before you use them, don't cut on a hard surface (such as a marble or the like) &#xD;&#xA;&#xD;&#xA;Some knives like the [Wuesthof][1] knives I have will lose their sharpness quite quickly other's like Global are meant to keep it for a bit longer, so different knives mean different levels of TLC. &#xD;&#xA;&#xD;&#xA;Alton Brown had a show covering this, I think the tutorial [is online][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wusthof.com/desktopdefault.aspx&#xD;&#xA;  [2]: http://www.fanpop.com/spots/cooking/videos/9004/title/good-eats-alton-browns-knife-sharpening-tutorial" />
  <row Id="1044" PostHistoryTypeId="2" PostId="562" RevisionGUID="d7f8af1a-b200-464d-8130-175a262610f9" CreationDate="2010-07-10T23:30:25.453" UserId="89" Text="Salt to taste means exactly that. You add a bit, taste it and then repeat the process until you like the result. Of course that once you've done the process a lot on different dishes, you won't need to actually do the process and you'll have a feeling for how much to use and you'll have to repeat the process less.&#xD;&#xA;&#xD;&#xA;For things you cannot taste and repeat (like when cooking meat on a grill) my taste is to add a pinch on each side of the meat, evenly distributed.&#xD;&#xA;&#xD;&#xA;Rule of thumb: It's best to err on the side of missing salt than the other way around, so be shy. At worst you'll have to use salt on the table to fix it, but it'll be edible." />
  <row Id="1045" PostHistoryTypeId="2" PostId="563" RevisionGUID="e2a2aabd-0e34-4fc7-b9dd-500c050e4272" CreationDate="2010-07-10T23:34:19.703" UserId="41" Text="I've noticed that salty food has somewhat of an addictive quality; people who eat a lot of it (i.e. fast food or other processed food) tend to bury their meals under a mountain of salt, whereas people such as myself who do a lot of home cooking hardly use (or want) any.&#xD;&#xA;&#xD;&#xA;&quot;Season to taste&quot; means pretty much what it sounds like; add however much salt (and other spices) that you, personally, like the taste of.  If you have a habit of eating a lot of salty foods, then you might want to add a little less than that, for the benefit of people like me who gag at heavily-salted foods.&#xD;&#xA;&#xD;&#xA;If you use a lot of other spices, you won't need much salt - a few shakes of the shaker is enough.  If the food is basically bland aside from the salt (and maybe pepper), then you'll need to use more.  The best thing to do is add a little, then taste, and repeat as many times as it takes to get the flavour you want.  If the food you're seasoning is still raw (and can't be eaten raw), then just put in a small amount the first time you make it and keep track of how much table salt you needed to add.&#xD;&#xA;&#xD;&#xA;Just remember, you can always add salt later, but a dish that's *too* salty is permanently ruined." />
  <row Id="1046" PostHistoryTypeId="5" PostId="562" RevisionGUID="6813ac6e-7471-487b-8472-8b3046824944" CreationDate="2010-07-10T23:39:26.297" UserId="89" Comment="added 64 characters in body" Text="Salt to taste means exactly that. You add a bit, taste it and then repeat the process until you like the result. Of course that once you've done the process a lot on different dishes, you will have a feeling for how much to use and you'll have to repeat the process less or even skip it completely, but what's the fun of cooking without tasting.&#xD;&#xA;&#xD;&#xA;For things you cannot taste and repeat (like when cooking meat on a grill) my taste is to add a pinch on each side of the meat, evenly distributed. No way to tell what's yours so...&#xD;&#xA;&#xD;&#xA;Rule of thumb: It's best to err on the side of missing salt than the other way around, so be shy. At worst you'll have to use salt on the table to fix it, but it'll be edible." />
  <row Id="1047" PostHistoryTypeId="2" PostId="564" RevisionGUID="aaec55ce-c655-42f9-b0ed-a49f3cee7866" CreationDate="2010-07-10T23:43:52.387" UserId="70" Text="The last time I checked, most sugar is really dry (unless it's something like brown sugar).  So why is it categorized as &quot;wet&quot;?" />
  <row Id="1048" PostHistoryTypeId="1" PostId="564" RevisionGUID="aaec55ce-c655-42f9-b0ed-a49f3cee7866" CreationDate="2010-07-10T23:43:52.387" UserId="70" Text="Why is sugar a wet ingredient?" />
  <row Id="1049" PostHistoryTypeId="3" PostId="564" RevisionGUID="aaec55ce-c655-42f9-b0ed-a49f3cee7866" CreationDate="2010-07-10T23:43:52.387" UserId="70" Text="&lt;ingredients&gt;&lt;sugar&gt;&lt;wet&gt;" />
  <row Id="1050" PostHistoryTypeId="2" PostId="565" RevisionGUID="739030fb-d474-45a1-b01b-b0947b365bf8" CreationDate="2010-07-10T23:53:28.500" UserId="41" Text="Sugar is not really a wet ingredient, it's just treated as one in certain types of baking (i.e. cakes).&#xD;&#xA;&#xD;&#xA;When making a cake or other &quot;fluffy&quot; baked good, you want a fairly small amount of gluten to be produced, otherwise you'll get a chewy texture instead, and you definitely don't want a cake to be chewy like bread.&#xD;&#xA;&#xD;&#xA;Dissolving sugar in the water inhibits the gluten-forming proteins.  It's a method (actually, *the* method) of adding more liquid to the mix without getting a tough, chewy cake.  It is for this reason that sugar is considered a &quot;wet ingredient&quot; - because the process only works properly if you add it with the water, not with the other dry ingredients.&#xD;&#xA;&#xD;&#xA;It's even possible for sugar to be a dry *and* wet ingredient in the *same* recipe; you might add just enough sugar to the water to get the right texture, and add more to the dry ingredients for further sweetening." />
  <row Id="1051" PostHistoryTypeId="2" PostId="566" RevisionGUID="56ed40b2-0b60-4471-bc3d-1e373c547757" CreationDate="2010-07-10T23:53:49.060" UserId="94" Text="I'm not sure what the context is, but I dug up [this article][1] that mentions sugar being a wet ingredient when baking certain items such as cake. A quick summary from the article: &#xD;&#xA;&#xD;&#xA;   &quot;...the general idea is that Sugar and Water are Best Friends Forever, and they swear that nothing will ever separate them.&quot;&#xD;&#xA;&#xD;&#xA;I'm guessing basically sugar is used with water (as opposed to being kept undissolved as a solid) so much that this is why it is considered 'wet,' at least in the context the article talks about. &#xD;&#xA;&#xD;&#xA;Hope this helps!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/item/10200/how-is-sugar-wet" />
  <row Id="1053" PostHistoryTypeId="2" PostId="567" RevisionGUID="c5ba2279-94e5-4a46-bc4f-c17a8455d51f" CreationDate="2010-07-11T00:09:22.057" UserId="125" Text="Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you &quot;cry&quot; all the time.&#xD;&#xA;&#xD;&#xA;Does anyone know any tips or tricks to help minimise the tears when chopping onions?" />
  <row Id="1054" PostHistoryTypeId="1" PostId="567" RevisionGUID="c5ba2279-94e5-4a46-bc4f-c17a8455d51f" CreationDate="2010-07-11T00:09:22.057" UserId="125" Text="How can I chop onions without &quot;crying&quot;" />
  <row Id="1055" PostHistoryTypeId="3" PostId="567" RevisionGUID="c5ba2279-94e5-4a46-bc4f-c17a8455d51f" CreationDate="2010-07-11T00:09:22.057" UserId="125" Text="&lt;technique&gt;&lt;cooking-techniques&gt;&lt;onions&gt;" />
  <row Id="1056" PostHistoryTypeId="2" PostId="568" RevisionGUID="5cc6a800-2d52-4233-b8b5-dd385e401850" CreationDate="2010-07-11T00:15:03.403" UserId="94" Text="[Here][1] is an article that lists quite a few interesting ways to avoid it. One I think is worth mentioning is to cut the onions under water. I've also read that putting the onions in water for 30 minutes before cutting also helps. Both of these methods would help reduce the compounds that are released when chopping and stop them from going after your eyes :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lancaster.unl.edu/food/ciq_onions_tears.htm" />
  <row Id="1057" PostHistoryTypeId="2" PostId="569" RevisionGUID="f894df96-8672-4d34-9fa3-6334d5e96af5" CreationDate="2010-07-11T00:16:52.273" UserId="123" Text="Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache.&#xD;&#xA;&#xD;&#xA;Is there anything special that needs to be done to achieve this other than adjusting the ratios? Right now I'm basically doing the &quot;mix simmering heavy cream with chocolate&quot; recipe." />
  <row Id="1058" PostHistoryTypeId="1" PostId="569" RevisionGUID="f894df96-8672-4d34-9fa3-6334d5e96af5" CreationDate="2010-07-11T00:16:52.273" UserId="123" Text="What is the proper ratio of heavy cream to chocolate for a thick ganache?" />
  <row Id="1059" PostHistoryTypeId="3" PostId="569" RevisionGUID="f894df96-8672-4d34-9fa3-6334d5e96af5" CreationDate="2010-07-11T00:16:52.273" UserId="123" Text="&lt;please-remove-this-tag&gt;&lt;ganache&gt;" />
  <row Id="1060" PostHistoryTypeId="2" PostId="570" RevisionGUID="006c43d0-e4d5-4b0b-8621-1dc9ca719095" CreationDate="2010-07-11T00:20:21.737" UserId="123" Text="The tearing of the eyes is a result of gas inside the inner bulb of the onion being released. &#xD;&#xA;&#xD;&#xA;You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the &quot;core&quot;. This is kind of a pain and means you are discarding a decent chunk of onion, so I don't like it too much. &#xD;&#xA;&#xD;&#xA;Another option is to use a fan to blow the gases away from you. A small fan next to you blowing horizontally should do the trick.&#xD;&#xA;&#xD;&#xA;You could also wear goggles, although you'd have to leave them on for a while until the gas dissipates from the area." />
  <row Id="1061" PostHistoryTypeId="2" PostId="571" RevisionGUID="4fe5cb87-300c-49e3-8db7-f544a8a5d930" CreationDate="2010-07-11T00:28:21.707" UserId="193" Text="I have a $40 electric knife sharpener. It has two slots (for two stages of sharpening) with a rotating wheel inside. The slot's edges will guide the knife at the right angle.&#xD;&#xA;&#xD;&#xA;It requires very little technique and effort, it's quick to learn and quick to use regularly. &#xD;&#xA;&#xD;&#xA;It works marvel with the cheap knife set that I got years ago and I haven't had a need to buy another knife ever since.&#xD;&#xA;&#xD;&#xA;Check if that would work on your quality knife (it may not). If it does, I recommend that." />
  <row Id="1062" PostHistoryTypeId="2" PostId="572" RevisionGUID="c78fc582-afa4-46b1-9db5-984168168f96" CreationDate="2010-07-11T00:34:07.013" UserId="193" Text="Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently?&#xD;&#xA;&#xD;&#xA;I've done that on occasion and it did not seem to suffer damages but may be it's just that I haven't done it enough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1063" PostHistoryTypeId="1" PostId="572" RevisionGUID="c78fc582-afa4-46b1-9db5-984168168f96" CreationDate="2010-07-11T00:34:07.013" UserId="193" Text="Knife chopping through bone or coconut" />
  <row Id="1064" PostHistoryTypeId="3" PostId="572" RevisionGUID="c78fc582-afa4-46b1-9db5-984168168f96" CreationDate="2010-07-11T00:34:07.013" UserId="193" Text="&lt;knives&gt;" />
  <row Id="1065" PostHistoryTypeId="2" PostId="573" RevisionGUID="2a3ae2a8-fc0e-4f89-a984-2a7b1fd83a4e" CreationDate="2010-07-11T00:39:19.593" UserId="193" Text="Learn to cut onions faster. Seriously. Unless you're working in a restaurant kitchen and will have to chop more than a dozen (or hundred) of onions, you should be able to chop it fast enough and store them or cook them right away. Then take a few steps back until the gas dissipates from the cutting area.&#xD;&#xA;&#xD;&#xA;If I have several to do, I peel them all and cut them in half. Then I do all the chopping at once. You don't need to be a knife master. Just good enough and have a good knife." />
  <row Id="1066" PostHistoryTypeId="2" PostId="574" RevisionGUID="b23666eb-84a0-4e57-9da1-eab92cb23f85" CreationDate="2010-07-11T00:46:38.407" UserId="33" Text="For safety reasons I wouldn't attempt cutting into a coconut with a knife. Try a saw instead.&#xD;&#xA;&#xD;&#xA;For chopping bones such as ribs I'd use a good weighted cleaver or heavy knife so you reduce the chance of the knife bouncing back. If you use the correct knife for the job and the knife is of good quality then no harm should come to either the knife or the operator. " />
  <row Id="1067" PostHistoryTypeId="2" PostId="575" RevisionGUID="2a5cd07b-c7ac-4ca7-8a0a-8fc1b647e634" CreationDate="2010-07-11T00:46:39.860" UserId="125" Text="What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still be nice and fluffy in the middle?" />
  <row Id="1068" PostHistoryTypeId="1" PostId="575" RevisionGUID="2a5cd07b-c7ac-4ca7-8a0a-8fc1b647e634" CreationDate="2010-07-11T00:46:39.860" UserId="125" Text="What varieties of potato would be good for chips / french fries?" />
  <row Id="1069" PostHistoryTypeId="3" PostId="575" RevisionGUID="2a5cd07b-c7ac-4ca7-8a0a-8fc1b647e634" CreationDate="2010-07-11T00:46:39.860" UserId="125" Text="&lt;please-remove-this-tag&gt;&lt;potatoes&gt;&lt;chips&gt;" />
  <row Id="1070" PostHistoryTypeId="6" PostId="337" RevisionGUID="6e32dffa-d19e-4da9-a169-28a11a89c0ce" CreationDate="2010-07-11T01:02:30.543" UserId="97" Comment="edited tags" Text="&lt;substitutions&gt;&lt;beef&gt;&lt;fats&gt;" />
  <row Id="1071" PostHistoryTypeId="6" PostId="337" RevisionGUID="0abbf1b7-bf48-49c4-ab6f-39ddd72d8d80" CreationDate="2010-07-11T01:02:38.297" UserId="97" Comment="edited tags" Text="&lt;substitutions&gt;&lt;beef&gt;&lt;fats&gt;" />
  <row Id="1072" PostHistoryTypeId="2" PostId="576" RevisionGUID="438a34de-2186-4453-91ba-6cde499eace6" CreationDate="2010-07-11T01:05:27.480" UserId="33" Text="In the UK Maris Piper potatos are good for making chips. A lot of 'chippies' in the UK use them." />
  <row Id="1073" PostHistoryTypeId="2" PostId="577" RevisionGUID="fa75a6f3-ebbc-4968-9c6f-c1f218857068" CreationDate="2010-07-11T01:09:30.453" UserId="187" Text="My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the cookies, the results did not turned out.&#xD;&#xA;&#xD;&#xA;What could I add to semisweet chocolate to allow it to smoothly coat cookies?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="1074" PostHistoryTypeId="1" PostId="577" RevisionGUID="fa75a6f3-ebbc-4968-9c6f-c1f218857068" CreationDate="2010-07-11T01:09:30.453" UserId="187" Text="How do I make semisweet chocolate more liquidy" />
  <row Id="1075" PostHistoryTypeId="3" PostId="577" RevisionGUID="fa75a6f3-ebbc-4968-9c6f-c1f218857068" CreationDate="2010-07-11T01:09:30.453" UserId="187" Text="&lt;cookies&gt;&lt;chocolate&gt;" />
  <row Id="1076" PostHistoryTypeId="2" PostId="578" RevisionGUID="f70abe3a-8e13-4421-83d8-c42df5ab995d" CreationDate="2010-07-11T01:12:35.220" UserId="193" Text="If you can and if you like fish don't buy your fish at a common grocery store (unless you buy frozen). The places nearby where I live all smell fishy and that's not a good sign. Of course you don't want to be driving for hours, but if you can find a place known for selling fish and with plenty of customers, chances are that the fish will be fresher. &#xD;&#xA;&#xD;&#xA;For a fillet, really your only hint is whether it just smells at most like the flavor of the fish and not fishy.&#xD;&#xA;&#xD;&#xA;Other than that, follow the advice on other answers.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1081" PostHistoryTypeId="2" PostId="580" RevisionGUID="d1de99e5-535b-4887-95f5-e5d1e579c23d" CreationDate="2010-07-11T01:40:59.583" UserId="94" Text="I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course is sold separately!) and then just add some actual salt if necessary. What is the difference in doing this as opposed to using store-bought garlic salt?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="1082" PostHistoryTypeId="1" PostId="580" RevisionGUID="d1de99e5-535b-4887-95f5-e5d1e579c23d" CreationDate="2010-07-11T01:40:59.583" UserId="94" Text="Substituting garlic powder for garlic salt?" />
  <row Id="1083" PostHistoryTypeId="3" PostId="580" RevisionGUID="d1de99e5-535b-4887-95f5-e5d1e579c23d" CreationDate="2010-07-11T01:40:59.583" UserId="94" Text="&lt;substitutions&gt;&lt;salt&gt;&lt;garlic&gt;" />
  <row Id="1084" PostHistoryTypeId="2" PostId="581" RevisionGUID="b85f3a97-db37-4255-a133-31c4a8fbe0e2" CreationDate="2010-07-11T01:42:45.773" UserId="190" Text="A good-quality cleaver can be the right tool for both jobs. Make sure it's properly constructed with the metal of the blade running all the way through the handle, though, or else you risk the handle snapping and the blade going flying during a strike.&#xD;&#xA;&#xD;&#xA;For the coconut, the technique is actually to roll it along the blade to start a groove, then crack it with the blunt end of the knife almost as if it were a mallet. This should be done with extreme care, of course.&#xD;&#xA;&#xD;&#xA;For bones, place the meat on a very solid cutting board and use clean, forceful swings to break through.&#xD;&#xA;&#xD;&#xA;For both techniques I recommend doing a quick search on youtube to watch others demonstrate them first." />
  <row Id="1085" PostHistoryTypeId="2" PostId="582" RevisionGUID="e112bdb4-0cfb-4579-9bd8-0b0ae58c5c81" CreationDate="2010-07-11T01:45:53.800" UserId="190" Text="Taste-wise there will be little to not difference in the result. Just be careful to use the proper ratio of garlic to salt (generally 3-to-1 garlic powder to salt)." />
  <row Id="1086" PostHistoryTypeId="2" PostId="583" RevisionGUID="7f2fa539-c986-4ae7-8872-e78542b0c707" CreationDate="2010-07-11T01:48:32.250" UserId="190" Text="The best thing to do is very simple: use a very sharp knife and cut them quickly. This causes a minimal amount of the gases in the onions to be released.&#xD;&#xA;&#xD;&#xA;As for &quot;tricks&quot;, I find that placing a candle by the cutting board to burn off some of the gases released helps for me." />
  <row Id="1087" PostHistoryTypeId="2" PostId="584" RevisionGUID="a0ad4acf-12ec-49fd-b83f-1cac7ee08792" CreationDate="2010-07-11T01:54:30.097" UserId="190" Text="What is the logic behind the choice of temperature for baking?&#xD;&#xA;&#xD;&#xA;Obviously if you're following a recipe it will say what temperature to use, but I'd like to understand the reasoning behind it.&#xD;&#xA;&#xD;&#xA;Is it a matter of density (thicker foods need to be cooked lower to reach the inside without burning the outside), or are there other factors in play?" />
  <row Id="1088" PostHistoryTypeId="1" PostId="584" RevisionGUID="a0ad4acf-12ec-49fd-b83f-1cac7ee08792" CreationDate="2010-07-11T01:54:30.097" UserId="190" Text="How do you decide what temperature to bake at?" />
  <row Id="1089" PostHistoryTypeId="3" PostId="584" RevisionGUID="a0ad4acf-12ec-49fd-b83f-1cac7ee08792" CreationDate="2010-07-11T01:54:30.097" UserId="190" Text="&lt;baking&gt;&lt;oven&gt;&lt;temperature&gt;&lt;best-practices&gt;" />
  <row Id="1090" PostHistoryTypeId="6" PostId="529" RevisionGUID="b95c87fc-61f7-476f-bb56-5085b0e7cb81" CreationDate="2010-07-11T01:56:06.567" UserId="190" Comment="edited tags" Text="&lt;subjective&gt;&lt;cookware&gt;" />
  <row Id="1091" PostHistoryTypeId="2" PostId="585" RevisionGUID="035f9ea6-ec99-4568-8dd1-256ae7fdfb67" CreationDate="2010-07-11T02:01:24.667" UserId="190" Text="Copper can be useful for certain tasks due to the its metallic properties (heats quickly, distributes heat evenly, etc.), however I would not call copper pans good &quot;all-purpose&quot; pans.&#xD;&#xA;&#xD;&#xA;As for cast iron, you mentioned Le Creuset, and again I would tell you that they are more of a specialty manufacturer. They make some very nice coated cast iron-ware and fantastic large pots, but they're not really the go-to for a simple cast iron pan.&#xD;&#xA;&#xD;&#xA;For basic cast iron, go buy a Lodge skillet. They're around $20 depending on size, and will literally last a lifetime. The company has been making these pans for 115 years; they know what they're doing. I use mine 3-4 times per week, and cook almost all my meat in it. It tastes better after every use." />
  <row Id="1093" PostHistoryTypeId="2" PostId="586" RevisionGUID="c6344700-6c73-47b3-969a-4df0cd1da13c" CreationDate="2010-07-11T02:55:21.387" UserId="128" Text="I always have trouble figuring out how long to saute garlic for before adding it to a dish.  How do I know when it is ready?" />
  <row Id="1094" PostHistoryTypeId="1" PostId="586" RevisionGUID="c6344700-6c73-47b3-969a-4df0cd1da13c" CreationDate="2010-07-11T02:55:21.387" UserId="128" Text="How long should I saute garlic?" />
  <row Id="1095" PostHistoryTypeId="3" PostId="586" RevisionGUID="c6344700-6c73-47b3-969a-4df0cd1da13c" CreationDate="2010-07-11T02:55:21.387" UserId="128" Text="&lt;garlic&gt;&lt;sauteing&gt;" />
  <row Id="1096" PostHistoryTypeId="2" PostId="587" RevisionGUID="8f93585a-62e7-42b8-8b2c-710ee43b8269" CreationDate="2010-07-11T02:57:08.247" UserId="41" Text="Not long at all.  Usually 1 minute is enough.&#xD;&#xA;&#xD;&#xA;If it starts to turn brown, it's been in there too long." />
  <row Id="1097" PostHistoryTypeId="2" PostId="588" RevisionGUID="fa4a7378-bbcf-4c4d-a67b-dac86803092f" CreationDate="2010-07-11T03:01:43.413" UserId="128" Text="I've prepared peppers stuffed with beef and rice a number of times, but they never turn out quite how I would like.  How can should I cook the peppers so that they end up soft and flavorful, but are not overcooked to the point they are falling apart?" />
  <row Id="1098" PostHistoryTypeId="1" PostId="588" RevisionGUID="fa4a7378-bbcf-4c4d-a67b-dac86803092f" CreationDate="2010-07-11T03:01:43.413" UserId="128" Text="How to prepare stuffed peppers" />
  <row Id="1099" PostHistoryTypeId="3" PostId="588" RevisionGUID="fa4a7378-bbcf-4c4d-a67b-dac86803092f" CreationDate="2010-07-11T03:01:43.413" UserId="128" Text="&lt;please-remove-this-tag&gt;&lt;pepper&gt;" />
  <row Id="1100" PostHistoryTypeId="2" PostId="589" RevisionGUID="795c9b13-7ac3-43a4-952e-83d6eaa73247" CreationDate="2010-07-11T03:08:14.337" UserId="41" Text="I can definitely vouch for cast iron.  I've had a large pot and a large skillet for the better part of 10 years, use them all the time, and they are still in near-perfect condition.  Copper does last, but cast iron actually gets *better* with age; after a few years of steady use, cast iron pots and pans will be so well-seasoned that *nothing* can stick to them.&#xD;&#xA;&#xD;&#xA;Cast iron is:&#xD;&#xA;&#xD;&#xA;  * Dirt cheap;&#xD;&#xA;  * Long-lasting;&#xD;&#xA;  * Easy to clean (just rinse)&#xD;&#xA;  * Oven-safe (you can use it as a dutch oven, or for [slow cooking][1]).&#xD;&#xA;&#xD;&#xA;As long as you don't mind the weight, and you don't let them rust (dry and lightly oil them after rinsing) you can't go wrong.  I know some cooks that swear by their copper cookware, I know it has a lot of great properties, but considering the cost, I really think that cast iron is the best investment if you're looking to &quot;upgrade&quot; your cookware.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/488/slow-cooking-without-a-slow-cooker" />
  <row Id="1101" PostHistoryTypeId="2" PostId="590" RevisionGUID="6a8c1df7-86d3-4d5a-ad82-d9af5609a2af" CreationDate="2010-07-11T03:12:16.777" UserId="145" Text="Alton Brown's [I'm Just Here for the Food][1] If I'm going to be using a technique I'm not 100% familiar with.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Im-Just-Here-Food-Cooking/dp/1584790830" />
  <row Id="1102" PostHistoryTypeId="16" PostId="590" RevisionGUID="6a8c1df7-86d3-4d5a-ad82-d9af5609a2af" CreationDate="2010-07-11T03:12:16.777" UserId="-1" />
  <row Id="1105" PostHistoryTypeId="2" PostId="592" RevisionGUID="19c9227a-e119-4a8a-8f97-45fed2f952d4" CreationDate="2010-07-11T03:24:27.567" UserId="123" Text="When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of cooking them for too long or is there some other way to preserve the bright green color?" />
  <row Id="1106" PostHistoryTypeId="1" PostId="592" RevisionGUID="19c9227a-e119-4a8a-8f97-45fed2f952d4" CreationDate="2010-07-11T03:24:27.567" UserId="123" Text="Is it possible to preserve color in steamed vegetables?" />
  <row Id="1107" PostHistoryTypeId="3" PostId="592" RevisionGUID="19c9227a-e119-4a8a-8f97-45fed2f952d4" CreationDate="2010-07-11T03:24:27.567" UserId="123" Text="&lt;please-remove-this-tag&gt;&lt;steaming&gt;&lt;vegetables&gt;" />
  <row Id="1110" PostHistoryTypeId="2" PostId="593" RevisionGUID="fd18b0c8-a716-468c-b55c-b43a3a9b5c69" CreationDate="2010-07-11T03:47:40.640" UserId="123" Text="The potato is probably not as important as the method. Simply frying them will not get you the fry you want. Here are the steps for [The Perfect French Fry][1]:&#xD;&#xA;&#xD;&#xA;&gt; **Ingredients** &#xD;&#xA;&#xD;&#xA;&gt; 2 pounds russet potatoes (about 4 large), peeled and cut into&#xD;&#xA;&gt; 1/4-inch by 1/4-inch fries (keep&#xD;&#xA;&gt; potatoes stored in a bowl of water) &#xD;&#xA;&#xD;&#xA;&gt; 2 tablespoons distilled white vinegar&#xD;&#xA;&#xD;&#xA;&gt; Kosher salt &#xD;&#xA;&#xD;&#xA;&gt; 2 quarts peanut oil&#xD;&#xA;&#xD;&#xA;&gt; **Procedure**&#xD;&#xA;&#xD;&#xA;&gt; 1. Place potatoes and vinegar in saucepan and add 2 quarts of water and&#xD;&#xA;&gt; 2 tablespoons of salt. Bring to a boil&#xD;&#xA;&gt; over high heat. Boil for 10 minutes.&#xD;&#xA;&gt; Potatoes should be fully tender, but&#xD;&#xA;&gt; not falling apart. Drain and spread on&#xD;&#xA;&gt; paper towel-lined rimmed baking sheet.&#xD;&#xA;&gt; Allow to dry for five minutes.&#xD;&#xA;&gt; &#xD;&#xA;&gt; 2. Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat&#xD;&#xA;&gt; to 400°F. Add 1/3 of fries to oil (oil&#xD;&#xA;&gt; temperature should drop to around&#xD;&#xA;&gt; 360°F). Cook for 50 seconds, agitating&#xD;&#xA;&gt; occasionally with wire mesh spider,&#xD;&#xA;&gt; then remove to second paper-towel&#xD;&#xA;&gt; lined rimmed baking sheet. Repeat with&#xD;&#xA;&gt; remaining potatoes (working in two&#xD;&#xA;&gt; more batches), allowing oil to return&#xD;&#xA;&gt; to 400°F after each addition. Allow&#xD;&#xA;&gt; potatoes to cool to room temperature,&#xD;&#xA;&gt; about 30 minutes. Continue with step&#xD;&#xA;&gt; 3, or for best results, freeze&#xD;&#xA;&gt; potatoes at least over night, or up to&#xD;&#xA;&gt; 2 months.&#xD;&#xA;&gt; &#xD;&#xA;&gt; 3. Return oil to 400°F over high heat. Fry half of potatoes until crisp and&#xD;&#xA;&gt; light golden brown, about 3 1/2&#xD;&#xA;&gt; minutes, adjusting heat to maintain at&#xD;&#xA;&gt; around 360°F. Drain in a bowl lined&#xD;&#xA;&gt; with paper towels and season&#xD;&#xA;&gt; immediately with kosher salt. Cooked&#xD;&#xA;&gt; fries can be kept hot and crisp on a&#xD;&#xA;&gt; wire rack set on a sheet tray in a&#xD;&#xA;&gt; 200°F oven while second batch is&#xD;&#xA;&gt; cooked. Serve immediately.&#xD;&#xA;&#xD;&#xA;Worth reading is also [the science behind the perfect fries][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html&#xD;&#xA;  [2]: http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html" />
  <row Id="1111" PostHistoryTypeId="5" PostId="593" RevisionGUID="fecb1475-3fc0-4cfc-b9bb-fcbb88d2eed5" CreationDate="2010-07-11T04:01:58.650" UserId="123" Comment="added 47 characters in body" Text="The potato is probably not as important as the method. Simply frying them will not get you the fry you want. Basically you boil them, then double fry them. Here are the steps for [The Perfect French Fry][1]:&#xD;&#xA;&#xD;&#xA;&gt; **Ingredients** &#xD;&#xA;&#xD;&#xA;&gt; 2 pounds russet potatoes (about 4 large), peeled and cut into&#xD;&#xA;&gt; 1/4-inch by 1/4-inch fries (keep&#xD;&#xA;&gt; potatoes stored in a bowl of water) &#xD;&#xA;&#xD;&#xA;&gt; 2 tablespoons distilled white vinegar&#xD;&#xA;&#xD;&#xA;&gt; Kosher salt &#xD;&#xA;&#xD;&#xA;&gt; 2 quarts peanut oil&#xD;&#xA;&#xD;&#xA;&gt; **Procedure**&#xD;&#xA;&#xD;&#xA;&gt; 1. Place potatoes and vinegar in saucepan and add 2 quarts of water and&#xD;&#xA;&gt; 2 tablespoons of salt. Bring to a boil&#xD;&#xA;&gt; over high heat. Boil for 10 minutes.&#xD;&#xA;&gt; Potatoes should be fully tender, but&#xD;&#xA;&gt; not falling apart. Drain and spread on&#xD;&#xA;&gt; paper towel-lined rimmed baking sheet.&#xD;&#xA;&gt; Allow to dry for five minutes.&#xD;&#xA;&gt; &#xD;&#xA;&gt; 2. Meanwhile, heat oil in 5-quart Dutch oven or large wok over high heat&#xD;&#xA;&gt; to 400°F. Add 1/3 of fries to oil (oil&#xD;&#xA;&gt; temperature should drop to around&#xD;&#xA;&gt; 360°F). Cook for 50 seconds, agitating&#xD;&#xA;&gt; occasionally with wire mesh spider,&#xD;&#xA;&gt; then remove to second paper-towel&#xD;&#xA;&gt; lined rimmed baking sheet. Repeat with&#xD;&#xA;&gt; remaining potatoes (working in two&#xD;&#xA;&gt; more batches), allowing oil to return&#xD;&#xA;&gt; to 400°F after each addition. Allow&#xD;&#xA;&gt; potatoes to cool to room temperature,&#xD;&#xA;&gt; about 30 minutes. Continue with step&#xD;&#xA;&gt; 3, or for best results, freeze&#xD;&#xA;&gt; potatoes at least over night, or up to&#xD;&#xA;&gt; 2 months.&#xD;&#xA;&gt; &#xD;&#xA;&gt; 3. Return oil to 400°F over high heat. Fry half of potatoes until crisp and&#xD;&#xA;&gt; light golden brown, about 3 1/2&#xD;&#xA;&gt; minutes, adjusting heat to maintain at&#xD;&#xA;&gt; around 360°F. Drain in a bowl lined&#xD;&#xA;&gt; with paper towels and season&#xD;&#xA;&gt; immediately with kosher salt. Cooked&#xD;&#xA;&gt; fries can be kept hot and crisp on a&#xD;&#xA;&gt; wire rack set on a sheet tray in a&#xD;&#xA;&gt; 200°F oven while second batch is&#xD;&#xA;&gt; cooked. Serve immediately.&#xD;&#xA;&#xD;&#xA;Worth reading is also [the science behind the perfect fries][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html&#xD;&#xA;  [2]: http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html" />
  <row Id="1112" PostHistoryTypeId="6" PostId="569" RevisionGUID="72217fcc-fcf0-4ab7-9d10-c9d74bcc671c" CreationDate="2010-07-11T04:05:28.133" UserId="123" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;recipe&gt;&lt;ganache&gt;" />
  <row Id="1113" PostHistoryTypeId="2" PostId="594" RevisionGUID="1aab3a14-67cd-4727-943a-a158632df7f3" CreationDate="2010-07-11T04:09:57.083" UserId="123" Text="Ganache is made from chocolate and heavy whipping cream. You could add hot cream to the chocolate until you get the consistency you are looking for. " />
  <row Id="1114" PostHistoryTypeId="2" PostId="595" RevisionGUID="9f1cee82-aebb-4fb0-b549-283dcf79b5aa" CreationDate="2010-07-11T04:21:49.540" UserId="123" Text="Basically you'll want to marinate the ribs in a hoison/soy sauce combo. You can find hoison sauce in most stores in the U.S. Other than that it is just cooking ribs the way you might normally cook them. That caramelization is the sugar from the hoison sauce caramelizing ont he rib's &quot;crust&quot; or outer layer. To get that, just make sure the ribs end their cooking with some direct heat.&#xD;&#xA;&#xD;&#xA;If you're going for that bright red look, it's usually accomplished with simple red food dye." />
  <row Id="1115" PostHistoryTypeId="5" PostId="394" RevisionGUID="88ec7105-49c8-498c-8dbd-50de58da4da8" CreationDate="2010-07-11T04:39:56.870" UserId="152" Comment="deleted 703 characters in body; edited tags" Text="I'm trying to find a good variety of cheap foods to eat for lunch at work. Since I make lunch the night before, it has to be something that's good cold or microwaved, and since I'm making this frequently, I don't want to spend a lot of time on it.&#xD;&#xA;&#xD;&#xA;Also, I'm looking for things that are healthy (I know I could bring bacon to work every day and microwave it, but I don't want to die).&#xD;&#xA;&#xD;&#xA;So far the things I've found are:&#xD;&#xA;&#xD;&#xA;* Chili&#xD;&#xA;* Salad (with some sort of beans or meat to make it filling)&#xD;&#xA;* Peanut butter and jelly sandwiches&#xD;&#xA;* Pasta (with tomato sauce or pesto, or sauteed with mushrooms and tempeh)&#xD;&#xA;&#xD;&#xA;Please include a link to a recipe or ingredient suggestions." />
  <row Id="1116" PostHistoryTypeId="6" PostId="394" RevisionGUID="88ec7105-49c8-498c-8dbd-50de58da4da8" CreationDate="2010-07-11T04:39:56.870" UserId="152" Comment="deleted 703 characters in body; edited tags" Text="&lt;subjective&gt;&lt;recipes&gt;&lt;cheap&gt;" />
  <row Id="1118" PostHistoryTypeId="2" PostId="596" RevisionGUID="fc328ef7-6948-42af-a96c-f3337dfc70c3" CreationDate="2010-07-11T04:54:00.550" UserId="67" Text="Clingwrap works fine for me -- but I don't use a meat tenderizer -- I just use a small but fairly heavy pan (but not my cast iron, as it's not smooth on the bottom).&#xD;&#xA;&#xD;&#xA;When I was in college, I tried a few things.  I can get pretty decent results just hitting it with my cutting board.  (with it between saran wrap).&#xD;&#xA;&#xD;&#xA;Part of it might be technique -- if I'm doing chicken breast I first slice is sort of following the taper of the breast, so it's neither with or across the grain, but kinda of diagonal.  You also don't want to hit straight down -- you want to angle the blows, so you're actually pushing the meat out, and not just trying to force it through the counter.&#xD;&#xA;&#xD;&#xA;And I should mention that I've only ever pounded out poultry and pork -- I assume beef would be the same, but I have no experience to confirm or deny it." />
  <row Id="1119" PostHistoryTypeId="4" PostId="394" RevisionGUID="1205877b-5a87-4baa-9f37-467daeb35b6e" CreationDate="2010-07-11T04:58:27.390" UserId="152" Comment="edited title" Text="Good, cheap, easy-to-make food that can be reheated" />
  <row Id="1120" PostHistoryTypeId="2" PostId="597" RevisionGUID="dffdb09b-6845-40e6-b104-9b7da59b50a6" CreationDate="2010-07-11T05:15:16.863" UserId="67" Text="Exact time depends on the heat of the pan how you've cut the garlic (thick slices can go much longer than thin slices or minced), and if you're cooking it on its own, or with something else -- if you toss it in at the same time as onion, you're much less likely to burn it, but you might not get the exact same flavor out of it as it wasn't subjected to as high of heat.&#xD;&#xA;&#xD;&#xA;When it's on its own (or with only crushed red pepper), minced, and the olive oil was shimmering when it went in, I maybe give it maybe 30sec before I toss in something else to cool down the pan." />
  <row Id="1121" PostHistoryTypeId="2" PostId="598" RevisionGUID="3277afbd-320f-47ee-9eb6-7d90e0675e80" CreationDate="2010-07-11T05:35:18.017" UserId="115" Text="Typically, vegetables will loose their colour if they are over-cooked, so it's probably worth while cooking them for a shorter period of time. &#xD;&#xA;&#xD;&#xA;Usually steaming is a great way to preserve the nutrients and colour of vegetables, as is stir-frying rapidly. &#xD;&#xA;&#xD;&#xA;Another way to preserve the colour is to blanch the vegetable in boiling water for a minute or so, then plunge them into ice water. Doing this stops the cooking process instantly. Using the method is useful if you intend to freeze vegetables." />
  <row Id="1122" PostHistoryTypeId="2" PostId="599" RevisionGUID="f6e42393-9b70-46b9-a8f3-8138e2d81192" CreationDate="2010-07-11T05:49:19.757" UserId="115" Text="When I've cooked stuffed peppers in the past, I typically cut the pepper length ways instead of just taking the top off. Once the filling has been added place tin foil over the dish for the first 15 minutes of the cooking time. This way, the peppers are allowed to soften a little through a steaming process and then allowed to gain colour during the remainder of the cooking process.&#xD;&#xA;&#xD;&#xA;If you don't already, I'd also suggest pre-cooking the filling, this helps to reduce the overall cooking time and will help the peppers to retain their shape and not become overly soft. " />
  <row Id="1123" PostHistoryTypeId="2" PostId="600" RevisionGUID="5adb9039-51c5-4991-bd25-6c7e792db9a6" CreationDate="2010-07-11T05:59:54.710" UserId="67" Text="I pre-cook my peppers -- after I've cut them open, I let them roast in the oven for about 10-20 min, upside down (so they don't end up with a pool of water in the bottom).  I then pull them out once they've softened up a little bit, fill them, and put them back in to warm through and melt any cheese, then switch it to broil to get them browned on top.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;My filling is already cooked, as I typically use leftovers such as taco meat, rice &amp; cheese. (my mom always insisted them were 'planned overs' as there are a number of dishes where we intentionally cook too much so that we'd have it as an ingredient for the next night's meal.)" />
  <row Id="1124" PostHistoryTypeId="2" PostId="601" RevisionGUID="12553453-1341-489c-8424-97c27fa76a9e" CreationDate="2010-07-11T06:06:42.170" UserId="164" Text="you need a big pot of water to blanch small amount of vegetable, small portion at a time.&#xD;&#xA;&#xD;&#xA;theoretical background:&#xD;&#xA;&#xD;&#xA;1. there is *gas* in the immediate layer of the vegetable, which makes the vegetable appear a little bit dull. you want to drive this gas out.&#xD;&#xA;2. the color is provided by chlorophyll, which is destroyed by heat, acidity and vegetable enzymes.&#xD;&#xA;3. the enzymes works at room temperature, works quicker when slightly above room temperature, doubling their speed for every 10 degree C elevation of temperature, but is quickly deactivated (thus, become non-functional) at temperature near boiling point&#xD;&#xA;4. the acid is released into the cooking solution, and the action of acid is dependent on the concentration of acid.&#xD;&#xA;5. when temperature goes to near freezing point, all reaction slows tremendously&#xD;&#xA;&#xD;&#xA;thus, use large amount of water and small amount of vegetable, then stop the cooking by quenching the reaction using ice cold water:&#xD;&#xA;&#xD;&#xA;1. the large amount of water relative to the vegetable ensures the constant boiling-point temperature of the blanching water - this ensures fast cooking with little time for enzymes to work. if you use too much vegetable at a time then the temperature will drop due to transfer of heat from water to vegetable. this allow (1) driving out of gas quickly, (2) cooking of vegetable quickly without yellowing (caused by degradation of chlorophyll), (3) quick deactivation of vegetable enzymes&#xD;&#xA;2. the large amount of water allows quick dilution of acid released from the vegetables&#xD;&#xA;3. when you see the much-needed green colour you want, you want to stop the cooking process immediately to &quot;freeze the moment&quot; and what you want to do is to let the ice cold water stop the cooking reaction from outside to inside (especially outside, since color's on the outside)&#xD;&#xA;&#xD;&#xA;that's basically it&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1125" PostHistoryTypeId="2" PostId="602" RevisionGUID="60b81bd5-e36e-41f3-9487-dec293ade4fa" CreationDate="2010-07-11T06:22:13.607" UserId="164" Text="for the matter, cooking chinese rib usually boil down to... (I am a cooker fr hong kong) we usually cut the ribs, bone-attached into small cubes before cooking, quite unlike the western cooking style. &#xD;&#xA;&#xD;&#xA;1. stir-frying: usually we stir-fry the rib with a sauce of choice. black bean and chili is my favourite, one can also use the sweet-sour (sometimes with the ribs sort of diced with bone attached, fried with a flour dip), and chinese preserved vinegar (there is a sometimes difficult to accept fragrance by foreigner IMHO)&#xD;&#xA;2. steaming: you can marinade the rib, either with black bean and chili, or sometimes plum-sauce and a little bit of salt, to taste, then just throw it there and steam it done, the resultant meat is nicely done and we mix the sauce with the rice to make it great tasting (sort of a good idea when i'm out of money and need to eat more rice, and less meat... the sauce is then quite rich in pork fat though, unhealthy, pardon me...)&#xD;&#xA;3. braising: this one is often done with five spice, sometimes red preserved-tofu (nam-yu, as we call it in cantonese)... &#xD;&#xA;&#xD;&#xA;or you can make your own homemade marinade by using different amount of (1) soy-sauce, (2) salt, (3) pepper (white) and (4) sugar. then stir-fry it, or saute it, then you can consider adding or skip putting in a little bit of starch-water to get the 'sauce' thickened, and serve. &#xD;&#xA;&#xD;&#xA;sometimes we use the oyster sauce to marinade the food as well, but mind you that the quality differs, if you want the best, i would suggest 'lee-kam-kee' premium, old-style oyster sauce for this purpose, for best result, add sugar." />
  <row Id="1126" PostHistoryTypeId="2" PostId="603" RevisionGUID="7a74a362-cd59-4060-a0ab-96521cffdfda" CreationDate="2010-07-11T06:28:55.107" UserId="164" Text="let's use steak as an example.&#xD;&#xA;&#xD;&#xA;first decide what temperature you want in the middle of the food - if you want it more &quot;done&quot; than &quot;rare&quot;, the internal temperature would need to be higher.&#xD;&#xA;&#xD;&#xA;then, decide how quickly the surface temperature would be conducted into the food, it is a matter of physical concept,  it depends on (1) thickness, (2) conductivity of heat of material&#xD;&#xA;&#xD;&#xA;then, decide how you want the outside temperature. it would need to be higher if you want it browned. you want it to be higher if you want to release the aroma of herbs, but lower if you want the outside more tender.&#xD;&#xA;&#xD;&#xA;fast cooking with high temperature leads to a crusted outside and a relatively rare inside&#xD;&#xA;&#xD;&#xA;slow cooking with medium temperature leads to a tender outside and a relatively evenly cooked inside&#xD;&#xA;&#xD;&#xA;very slow cooking leads to dehydration" />
  <row Id="1128" PostHistoryTypeId="2" PostId="604" RevisionGUID="cba3b08b-9842-4984-86f8-4abb96a40aba" CreationDate="2010-07-11T07:00:41.483" UserId="67" Text="There's nothing wrong with Le Crueset -- I have two pieces, and we had quite a few growing up (note -- don't leave water to boil, and then forget about it ... it *will* melt the enamel after the water boils off, and it *will* fuse to the stove as it cools ... all because of a failed pot of ramen by a 10 year old) -- but it's specifically *enamelized cast iron* which is a quite different than regular cast iron, as it doesn't have to be seasoned but doesn't have quite the same properties (and it's *much* more expensive).&#xD;&#xA;&#xD;&#xA;[America's Test Kitchen][1] regularly finds a &quot;reasonably priced&quot; runner-up to the Le Crueset or All Clad pan from the set they're testing.&#xD;&#xA;&#xD;&#xA;I still have a lot of cooking set that I inherited from great-uncle 15 years ago, and the only reason I don't use all of the pieces these days is because I'm cooking for more than one person, so I had to get some larger pieces.  (and I'm not living in an apartment, so have space to store them, other than keeping everything stacked just so and fit like a puzzle in my oven)&#xD;&#xA;&#xD;&#xA;I have no idea how old these pieces are, but they were well-used when I got them, and I have no if Farberware has changed their practices, but they're good pans -- not exceptional, but you can get a whole set of decent stuff for the price of 1/2 of a single All Clad piece.  I also have a few pieces from Tools of the Trade, that I picked up when I needed some larger pans when I wasn't living on my own anymore -- again, it's reasonably price, but has held up great for the 12+ years I've had it.&#xD;&#xA;&#xD;&#xA;If you're going to splurge on anything -- I'd go with a reasonably priced brand (and stay away from non-stick), and then treat yourself to a really nice knife or two.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... oh, and copper tarnishes, and I really hate cleaning, so I'm never going to pay more for something that's then going to mean more headaches for me, no matter how much better it cooks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com/" />
  <row Id="1129" PostHistoryTypeId="2" PostId="605" RevisionGUID="4fb1528d-40ab-4395-a1a0-a8b4857826b7" CreationDate="2010-07-11T07:06:19.133" UserId="183" Text="Certain brands of carrot juice taste sweeter than any raw carrot I ever eaten, yet are made only of carrots, with no added sweeteners. Are carrots sold in supermarkets just not ripe?" />
  <row Id="1130" PostHistoryTypeId="1" PostId="605" RevisionGUID="4fb1528d-40ab-4395-a1a0-a8b4857826b7" CreationDate="2010-07-11T07:06:19.133" UserId="183" Text="Why is carrot juice so sweet?" />
  <row Id="1131" PostHistoryTypeId="3" PostId="605" RevisionGUID="4fb1528d-40ab-4395-a1a0-a8b4857826b7" CreationDate="2010-07-11T07:06:19.133" UserId="183" Text="&lt;sugar&gt;&lt;carrot&gt;&lt;juice&gt;" />
  <row Id="1132" PostHistoryTypeId="2" PostId="606" RevisionGUID="a32011f4-d126-4bc5-b273-bb03bc079fab" CreationDate="2010-07-11T09:43:03.213" UserId="77" Text="I chop them in half, then run them under the tap, then finish them off.&#xD;&#xA;&#xD;&#xA;This seems to get rid of most of the crying-chemical for long enough for me to finish anyway." />
  <row Id="1133" PostHistoryTypeId="2" PostId="607" RevisionGUID="84a20373-e320-48bf-abe2-f68bc955fcd7" CreationDate="2010-07-11T10:15:13.007" UserId="29" Text="If you have a gas hob, light it and cut the onion next to it. I think that the hot air sucks the vapours away." />
  <row Id="1134" PostHistoryTypeId="2" PostId="608" RevisionGUID="2cc8e707-4a6a-492c-95dc-16bb6e77ef4c" CreationDate="2010-07-11T10:36:01.210" UserId="51" Text="Carrots have a high sugar content." />
  <row Id="1135" PostHistoryTypeId="2" PostId="609" RevisionGUID="dcc19301-04ad-41b5-87d7-940b411a0f45" CreationDate="2010-07-11T10:42:22.063" UserId="100" Text="I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to keep the bubbles. Is there a technique for doing this?" />
  <row Id="1136" PostHistoryTypeId="1" PostId="609" RevisionGUID="dcc19301-04ad-41b5-87d7-940b411a0f45" CreationDate="2010-07-11T10:42:22.063" UserId="100" Text="Keeping the bubbles in sparkling gelatin desserts" />
  <row Id="1137" PostHistoryTypeId="3" PostId="609" RevisionGUID="dcc19301-04ad-41b5-87d7-940b411a0f45" CreationDate="2010-07-11T10:42:22.063" UserId="100" Text="&lt;technique&gt;&lt;gelatin&gt;&lt;dessert&gt;" />
  <row Id="1138" PostHistoryTypeId="2" PostId="610" RevisionGUID="bad47ec0-7dc8-4107-928f-ecd967077589" CreationDate="2010-07-11T10:46:55.783" UserId="197" Text="I wrap each pepper individually in foil, and stand them up in the baking dish so as little as possible is touching the actual dish (I use small ramekins to stand them in). &#xD;&#xA;&#xD;&#xA;I also pre-cook the filling. " />
  <row Id="1142" PostHistoryTypeId="2" PostId="612" RevisionGUID="77b88bbe-5621-4a89-a793-d6f95379b2ea" CreationDate="2010-07-11T11:00:50.867" UserId="22" Text="I pre-cook the filling - it doesn't need to be cooked all the way, I usually just start the cooking process on the rice by putting in half the amount of water needed to fully cook it and letting it all boil out, before stirring the mince in to the hot rice - this is sufficient to bring the cooking time down enough that the peppers remain well formed and have a bit of bite to them, in a sufficiently hot oven." />
  <row Id="1145" PostHistoryTypeId="2" PostId="614" RevisionGUID="5d107ad6-726d-4097-8c89-942fbb5a51a8" CreationDate="2010-07-11T11:16:55.473" UserId="197" Text="I often want to cook double quantities from that stated in a recipe - say, twice the quantity of pasta bake or casserole (all in one dish), or two cakes instead of one (in separate tins).&#xD;&#xA;&#xD;&#xA;Is there a rule of thumb for extending the cooking time from that stated in the recipe, and should I adjust the oven temperature up or down as well? &#xD;&#xA;" />
  <row Id="1146" PostHistoryTypeId="1" PostId="614" RevisionGUID="5d107ad6-726d-4097-8c89-942fbb5a51a8" CreationDate="2010-07-11T11:16:55.473" UserId="197" Text="Rule of thumb for cooking multiple things at the same time?" />
  <row Id="1147" PostHistoryTypeId="3" PostId="614" RevisionGUID="5d107ad6-726d-4097-8c89-942fbb5a51a8" CreationDate="2010-07-11T11:16:55.473" UserId="197" Text="&lt;cooking-time&gt;" />
  <row Id="1148" PostHistoryTypeId="5" PostId="598" RevisionGUID="382fd71a-e8fb-4bc3-8136-1b05923445a9" CreationDate="2010-07-11T11:20:07.357" UserId="115" Comment="added 983 characters in body" Text="Typically, vegetables will loose their colour if they are over-cooked, so it's probably worth while cooking them for a shorter period of time. &#xD;&#xA;&#xD;&#xA;Usually steaming is a great way to preserve the nutrients and colour of vegetables, as is stir-frying rapidly.&#xD;&#xA;&#xD;&#xA;Different kinds of vegetables contain various pigments in their skins. Green vegetables contain chlorophyll; red and white vegetables contain flavonoids and orange vegetables contain keratin. Each of these pigments requires a different approach when cooking to preserve colour.&#xD;&#xA;&#xD;&#xA;When cooking green vegetables, never add a acid, such as lemon juice or vinegar as this will cause the vegetables to discolour quickly. Always cook green vegetables rapidly and preferably with out a lid.&#xD;&#xA;&#xD;&#xA;With red and white vegetables, which contain flavonoids, the converse to green vegetables is true when cooking these. Adding an acid during the cooking process will retain and even restore the colour. For red vegetables use a red or white wind vinegar. For white vegetables use a slice of lemon.&#xD;&#xA;&#xD;&#xA;Orange vegetables, which contain keratin and are generally fairly robust. For the most part they can be cooked with or without the addition of an acid and they will usually retain their colour.&#xD;&#xA;&#xD;&#xA;Another way to preserve the colour is to blanch the vegetable in boiling water for a minute or so, then plunge them into ice water. Doing this stops the cooking process instantly. Using the method is useful if you intend to freeze vegetables." />
  <row Id="1151" PostHistoryTypeId="2" PostId="616" RevisionGUID="9801c9ed-61c0-490f-ab4d-a25376d8b480" CreationDate="2010-07-11T12:06:52.700" UserId="115" Text="The only advice I can offer is simply:&#xD;&#xA;&#xD;&#xA; - If you're cooking double the amount in a double sized tin/dish, decrease the temperature by approximately 15 to 25c and increase the cooking time.&#xD;&#xA; - If you're cooking double the amount in separate tins/dishes/ whatever, (more volume in the oven) increase the temperature by approximately 25c and increase the cooking time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1152" PostHistoryTypeId="2" PostId="617" RevisionGUID="fc4fe2ec-f66d-4ed7-9376-8f2031218a9a" CreationDate="2010-07-11T12:29:27.537" UserId="183" Text="Chopped and crushed garlic have different flavors in dishes. The smaller the pieces the garlic is made into (with crushed being super small), the more pungent and bitter the flavors.  Several food bloggers have [reported their experiments][1] on testing the differences.  &#xD;&#xA;&#xD;&#xA;This sounds surprising, but members of the Allium genus (which includes garlic, onion, leek ...) are booby trapped: around the cells there is a liquid that when combined with a chemical from the cell's interior creates a series of nasty sulfur compounds.  The more the cells are damaged and exposed to oxygen by cutting or crushing, the more of these sulfur compounds are generated.&#xD;&#xA;&#xD;&#xA;If the garlic is fried, the size of the pieces also determines how much of it browns.  For crushed garlic this can happen before one has a chance to add more liquid to the dish, essentially burning the garlic and imparting a bitter taste to the dish.      &#xD;&#xA;&#xD;&#xA;[1]:http://www.skilletdoux.com/2006/07/deconstructing_.html" />
  <row Id="1153" PostHistoryTypeId="2" PostId="618" RevisionGUID="031b960e-e0a3-4b6e-9e81-d04ef41a53f7" CreationDate="2010-07-11T12:51:39.163" UserId="125" Text="I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping board ideally be made out of when chopping meat?" />
  <row Id="1154" PostHistoryTypeId="1" PostId="618" RevisionGUID="031b960e-e0a3-4b6e-9e81-d04ef41a53f7" CreationDate="2010-07-11T12:51:39.163" UserId="125" Text="Best chopping board material for meat" />
  <row Id="1155" PostHistoryTypeId="3" PostId="618" RevisionGUID="031b960e-e0a3-4b6e-9e81-d04ef41a53f7" CreationDate="2010-07-11T12:51:39.163" UserId="125" Text="&lt;meat&gt;&lt;utensils&gt;&lt;hygiene&gt;" />
  <row Id="1156" PostHistoryTypeId="2" PostId="619" RevisionGUID="cb5f5000-ccd9-44b9-8b61-af982a194063" CreationDate="2010-07-11T13:01:13.417" UserId="149" Text="I think that someone was pulling your leg. You might be able to turn daikon into long, stiff, strands for decoration, but I don't think that any cooking process will yield something mistakable for pasta." />
  <row Id="1157" PostHistoryTypeId="2" PostId="620" RevisionGUID="cbae2193-534b-4886-b085-f97b7ae2a820" CreationDate="2010-07-11T13:03:55.267" UserId="125" Text="Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?" />
  <row Id="1158" PostHistoryTypeId="1" PostId="620" RevisionGUID="cbae2193-534b-4886-b085-f97b7ae2a820" CreationDate="2010-07-11T13:03:55.267" UserId="125" Text="Can I freeze egg yolks?" />
  <row Id="1159" PostHistoryTypeId="3" PostId="620" RevisionGUID="cbae2193-534b-4886-b085-f97b7ae2a820" CreationDate="2010-07-11T13:03:55.267" UserId="125" Text="&lt;storage-method&gt;&lt;eggs&gt;" />
  <row Id="1160" PostHistoryTypeId="2" PostId="621" RevisionGUID="230afaa4-cff8-4ab7-bc2f-c2986afbcf8a" CreationDate="2010-07-11T13:15:44.973" UserId="115" Text="In fact it's the porous nature of wood that make then ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate, in face they die relatively quickly.&#xD;&#xA;&#xD;&#xA;Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous they do stain. It always makes me feel like reaching for the bleach to remove what might be left...&#xD;&#xA;&#xD;&#xA;Besides, have you ever seen a plastic butchers block? Get a good quality hickory or maple board and you're set. " />
  <row Id="1161" PostHistoryTypeId="2" PostId="622" RevisionGUID="d8430abd-30e5-4021-8f63-80cd7844324c" CreationDate="2010-07-11T13:19:49.003" UserId="115" Text="You can but you need to add something to the mix, otherwise the yolks become gelatinous and unusable. Typically adding a small amount of salt or sugar to the beaten yolks should prevent this from happening. " />
  <row Id="1162" PostHistoryTypeId="5" PostId="399" RevisionGUID="ce2b9c9b-3fe0-4121-b8d1-39a60a9dd528" CreationDate="2010-07-11T13:24:33.033" UserId="125" Comment="added 200 characters in body" Text="What are the best varieties of potatoes to use for baking with a roast that will give a nice golden brown finish on the outside?&#xD;&#xA;&#xD;&#xA;[Edit: to clarify, I'm from Australia and we don't really distinguish between baking and roasting potatoes. What I'm referring to here is &quot;roasting&quot; potatoes to be eaten with a roast lamb or beef]" />
  <row Id="1163" PostHistoryTypeId="2" PostId="623" RevisionGUID="cb5b5373-0f11-4bf4-8996-88e898c11364" CreationDate="2010-07-11T13:39:59.017" UserId="125" Text="I often read in recipes that I should &quot;rest&quot; meat after it has been cooked but what does resting the meat actually do?" />
  <row Id="1164" PostHistoryTypeId="1" PostId="623" RevisionGUID="cb5b5373-0f11-4bf4-8996-88e898c11364" CreationDate="2010-07-11T13:39:59.017" UserId="125" Text="Why should I &quot;rest&quot; meat after cooking?" />
  <row Id="1165" PostHistoryTypeId="3" PostId="623" RevisionGUID="cb5b5373-0f11-4bf4-8996-88e898c11364" CreationDate="2010-07-11T13:39:59.017" UserId="125" Text="&lt;technique&gt;&lt;meat&gt;" />
  <row Id="1166" PostHistoryTypeId="2" PostId="624" RevisionGUID="7ad6e1e4-e558-4bfa-8e95-e4677184a5e5" CreationDate="2010-07-11T13:44:07.197" UserId="125" Text="When making jams and preserves you obviously need to steralize the jars. After the jars have been steralized do you need to use them straight away or can you steralize them in advance and keep them for when you're ready to use them?" />
  <row Id="1167" PostHistoryTypeId="1" PostId="624" RevisionGUID="7ad6e1e4-e558-4bfa-8e95-e4677184a5e5" CreationDate="2010-07-11T13:44:07.197" UserId="125" Text="Do I need to use steralized jars straight away?" />
  <row Id="1168" PostHistoryTypeId="3" PostId="624" RevisionGUID="7ad6e1e4-e558-4bfa-8e95-e4677184a5e5" CreationDate="2010-07-11T13:44:07.197" UserId="125" Text="&lt;please-remove-this-tag&gt;&lt;preparation&gt;&lt;utensils&gt;" />
  <row Id="1169" PostHistoryTypeId="2" PostId="625" RevisionGUID="5af97848-fb0b-4a4c-9205-d027a86106e1" CreationDate="2010-07-11T13:48:53.990" UserId="125" Text="I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or even to cook and eat later?" />
  <row Id="1170" PostHistoryTypeId="1" PostId="625" RevisionGUID="5af97848-fb0b-4a4c-9205-d027a86106e1" CreationDate="2010-07-11T13:48:53.990" UserId="125" Text="Can I re-use rice if it has been used for blind baking?" />
  <row Id="1171" PostHistoryTypeId="3" PostId="625" RevisionGUID="5af97848-fb0b-4a4c-9205-d027a86106e1" CreationDate="2010-07-11T13:48:53.990" UserId="125" Text="&lt;technique&gt;&lt;storage-method&gt;&lt;rice&gt;" />
  <row Id="1172" PostHistoryTypeId="5" PostId="624" RevisionGUID="6f932865-6ac1-40df-b893-5b38c508c218" CreationDate="2010-07-11T13:54:46.313" UserId="125" Comment="edited body; edited title" Text="When making jams and preserves you obviously need to sterilize the jars. After the jars have been sterilized do you need to use them straight away or can you sterilize them in advance and keep them for when you're ready to use them?" />
  <row Id="1173" PostHistoryTypeId="4" PostId="624" RevisionGUID="6f932865-6ac1-40df-b893-5b38c508c218" CreationDate="2010-07-11T13:54:46.313" UserId="125" Comment="edited body; edited title" Text="Do I need to use sterilized jars straight away?" />
  <row Id="1174" PostHistoryTypeId="2" PostId="626" RevisionGUID="58c1514d-02b7-4aeb-9d4a-92d8e1aedb8b" CreationDate="2010-07-11T14:02:15.080" UserId="125" Text="I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?" />
  <row Id="1175" PostHistoryTypeId="1" PostId="626" RevisionGUID="58c1514d-02b7-4aeb-9d4a-92d8e1aedb8b" CreationDate="2010-07-11T14:02:15.080" UserId="125" Text="What can I use for a Crème brûlée if I don't have a blow torch?" />
  <row Id="1176" PostHistoryTypeId="3" PostId="626" RevisionGUID="58c1514d-02b7-4aeb-9d4a-92d8e1aedb8b" CreationDate="2010-07-11T14:02:15.080" UserId="125" Text="&lt;technique&gt;&lt;substitutions&gt;&lt;utensils&gt;" />
  <row Id="1177" PostHistoryTypeId="2" PostId="627" RevisionGUID="f7e7b1b0-fa66-4af0-99ce-e23a93b99d0f" CreationDate="2010-07-11T14:02:24.597" UserId="115" Text="There are a couple of reasons why 'resting' meat is a good idea. First, as the meat cooks the muscle fibres contract, which forces the juices out. Letting the meat rest helps the muscle fibres relax so the juices are re-incorporated into the meat and not lost on the chopping board, which would happen if carved immediately.&#xD;&#xA;&#xD;&#xA;The second reason to let meat rest is to provide an evenness. Basically as the meat rests it continues to cook slightly and it allows the meat to gain an overall 'doneness'" />
  <row Id="1178" PostHistoryTypeId="2" PostId="628" RevisionGUID="f6e4fd72-fd16-4741-83b5-a9bcc6ea4899" CreationDate="2010-07-11T14:07:36.237" UserId="115" Text="Personally I'd sterilise my jars as they are needed. Doing so ensures there are no bacteria and also keeps the jars slightly warm. Placing a potentially hot substance into a cold jar is asking for trouble." />
  <row Id="1179" PostHistoryTypeId="2" PostId="629" RevisionGUID="dc3d99bb-4f1a-402d-9246-e6fa373e7077" CreationDate="2010-07-11T14:15:37.403" UserId="115" Text="In theory you could place the Crème brûlée under a very hot grill for a few seconds, but you are in danger of killing the custard too. Personally, if this is something you anticipate doing frequently, buy a torch. You don't need to spend load on a specialised kitchen torch, just go to your local DIY and get a standard propane plumbers torch. " />
  <row Id="1180" PostHistoryTypeId="2" PostId="630" RevisionGUID="378e2cd1-65b9-4575-b83b-01f55f76a03d" CreationDate="2010-07-11T14:15:43.143" UserId="32" Text="I really like How to Cook Everything by. Mark Bittman" />
  <row Id="1181" PostHistoryTypeId="16" PostId="630" RevisionGUID="378e2cd1-65b9-4575-b83b-01f55f76a03d" CreationDate="2010-07-11T14:15:43.143" UserId="-1" />
  <row Id="1182" PostHistoryTypeId="2" PostId="631" RevisionGUID="7a24ed3a-1a3a-4e3c-bea4-72a667831020" CreationDate="2010-07-11T14:15:59.180" UserId="67" Text="The old fashioned way was with an iron (not like today's steam iron -- a heavy chunk of metal at the end of a handle) you'd heat it up, and press it against the sugar to cook it.  Of course this typically means having a chunk of metal that's just slightly smaller than your container.&#xD;&#xA;&#xD;&#xA;Some of the high-pressure torch style lighters might also work or you can try putting it under the broiler, but I'd really suggest picking up a propane torch if you're interested in creme brulee.&#xD;&#xA;&#xD;&#xA;Don't go to a kitchen store, as they're vastly overpriced -- get one from a hardware store.  They're maybe $15 or so, and they have a number of uses -- I've soldered pipes, used it to light the grill and even used it for gardening (you know that weed block fabric?  You can burn holes in it where you want to plant, which saves a lot of time over cutting)." />
  <row Id="1183" PostHistoryTypeId="2" PostId="632" RevisionGUID="f0a42c3d-aad9-4038-aa23-4eb50c834c7a" CreationDate="2010-07-11T14:18:13.123" UserId="115" Text="I've never used rice for blind baking, I always use dried beans, which can be used multiple times." />
  <row Id="1184" PostHistoryTypeId="2" PostId="633" RevisionGUID="3f6cbbfa-dad2-4160-b8f8-2f3194a2d64d" CreationDate="2010-07-11T14:18:21.373" UserId="67" Text="You can use it for blind baking again, but I don't know how well it would work out for eating -- you can always try it once, and let us know how it goes.&#xD;&#xA;&#xD;&#xA;(I use beans for pie weights, myself, and save them for re-use)" />
  <row Id="1185" PostHistoryTypeId="2" PostId="634" RevisionGUID="a54bd478-35da-44e3-85c4-54aaa036b574" CreationDate="2010-07-11T14:20:21.480" UserId="21" Text="You can use an electric stove that has a broil function. Put the rack on the top slot, turn on the broiler, wait until it is red hot and then add the cups of crème brûlée right under the element until you have a golden crust. &#xD;&#xA;&#xD;&#xA;The crust will be thicker than if you used a torch. Nonetheless, i find the result perfectly fine." />
  <row Id="1186" PostHistoryTypeId="2" PostId="635" RevisionGUID="08022ed4-52b3-4026-9b79-3505c691ebbb" CreationDate="2010-07-11T14:21:05.767" UserId="198" Text="Set your oven on Broil (high) and put your rack on the top shelf and let the over get nice and hot.  Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath.  The cold bath should keep the custard from cooking, but the sugar on top will heat till it caramelizes.  Watch very carefully, it'll only take 3-4mins." />
  <row Id="1188" PostHistoryTypeId="2" PostId="637" RevisionGUID="cb039962-00a4-40b7-94f4-978c9df6a6de" CreationDate="2010-07-11T14:38:14.137" UserId="67" Text="Your clarification means a lot -- &quot;baked&quot; potato in the U.S. tends to be a whole potato cooked on its own, where the insides become fluffy and creamy, and is done with larger starchy white potatoes, or sweet potatoes work well, too.&#xD;&#xA;&#xD;&#xA;Roasted potatoes, on the other hand, tends to be (in the U.S.)  be smaller &quot;new&quot; potatoes, waxy potatoes, or even larger starchy potatoes cut up (eg, 'oven fries').&#xD;&#xA;&#xD;&#xA;The starchy potatoes only really hold up well when roasting if it's very high heat or a short amount of time -- if you're going to be cooking them with the roast as there's going to be moisture in there, I'd go for a waxy potato (eg, Red Bliss).&#xD;&#xA;&#xD;&#xA;As for the browning -- probably coat them well with oil, and if they're not brown enough for your liking when you pull the roast, as you're going to have to rest it anyway, drain the meat juices, crank the oven up to somewhere around 450F (230C) and leave the potatoes in for a few extra minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;ps.  yes, I know a sweet potato isn't a potato.  And I also tend to use Yukon Gold for just about everything, as it makes great baked potatoes, and roasted potatoes (although, not sure how well with a roast at the same time) and they're good in pot roast and stews if you don't add them too early." />
  <row Id="1189" PostHistoryTypeId="2" PostId="638" RevisionGUID="d7182f7e-771a-42b1-a350-0bbf5314417b" CreationDate="2010-07-11T14:47:04.613" UserId="67" Text="There's one more reason to sometimes use fake extract -- you can get it in clear.  The real stuff is always a shade of brown.&#xD;&#xA;&#xD;&#xA;Not being brown is important for when you're trying to get really vibrant colors on a cake.  (you also have to switch to shortening as butter tints things yellow).&#xD;&#xA;&#xD;&#xA;ps. For some reason, people don't like it when I respond to 'this icing is really good' with 'that's because it's whipped Crisco'." />
  <row Id="1190" PostHistoryTypeId="2" PostId="639" RevisionGUID="3c070369-9482-40fd-9c07-b04d39719637" CreationDate="2010-07-11T14:59:40.807" UserId="8" Text="If you juice your own carrots you would see how sweet your carrots actually are. &#xD;&#xA;&#xD;&#xA;When you juice a carrot, you are extracting the liquid portion (which contains the majority of the sugars) from the cellulose. Since the cellulose is somewhat flavorless&amp;thinsp;&amp;mdash;&amp;thinsp;it tastes pretty much like paper pulp&amp;thinsp;&amp;mdash;&amp;thinsp;you are essentially creating &quot;concentrated carrot&quot; flavor, which is why it tastes so much sweeter than when you eat it whole." />
  <row Id="1191" PostHistoryTypeId="2" PostId="640" RevisionGUID="3355197a-af74-4462-8e4b-c81f8dd487e9" CreationDate="2010-07-11T15:17:21.203" UserId="183" Text="Could anyone point me to a good video on cracking an egg and then separating the white and the yolk?  I need to improve my technique.  For every few eggs that I crack I end up with little bits of egg shell in the white that I then have to pick out." />
  <row Id="1192" PostHistoryTypeId="1" PostId="640" RevisionGUID="3355197a-af74-4462-8e4b-c81f8dd487e9" CreationDate="2010-07-11T15:17:21.203" UserId="183" Text="Good video on separating eggs" />
  <row Id="1193" PostHistoryTypeId="3" PostId="640" RevisionGUID="3355197a-af74-4462-8e4b-c81f8dd487e9" CreationDate="2010-07-11T15:17:21.203" UserId="183" Text="&lt;technique&gt;&lt;eggs&gt;" />
  <row Id="1194" PostHistoryTypeId="2" PostId="641" RevisionGUID="53423d84-c0d3-4386-a20d-f4fac3cbaaa6" CreationDate="2010-07-11T15:49:10.153" UserId="198" Text="I just purchased a new cast iron skillet, what's the best way to season it?  If I need to re-season an existing pan, is the process any different other than just scouring it clean before seasoning it?" />
  <row Id="1195" PostHistoryTypeId="1" PostId="641" RevisionGUID="53423d84-c0d3-4386-a20d-f4fac3cbaaa6" CreationDate="2010-07-11T15:49:10.153" UserId="198" Text="What's the best way to season a cast iron skillet?" />
  <row Id="1196" PostHistoryTypeId="3" PostId="641" RevisionGUID="53423d84-c0d3-4386-a20d-f4fac3cbaaa6" CreationDate="2010-07-11T15:49:10.153" UserId="198" Text="&lt;seasoning&gt;&lt;castiron&gt;&lt;pan&gt;&lt;skillet&gt;&lt;reseason&gt;" />
  <row Id="1197" PostHistoryTypeId="2" PostId="642" RevisionGUID="4158f177-6d52-41ce-badf-8c32a3886154" CreationDate="2010-07-11T16:02:34.733" UserId="115" Text="Just crack the egg and empty the contents into the slightly closed fingers of your hand. Spread the fingers a little over a bowel, to let the white run out, place the yoke in a separate bowel." />
  <row Id="1198" PostHistoryTypeId="2" PostId="643" RevisionGUID="0f08318a-0069-4819-aa18-4d501e6ed555" CreationDate="2010-07-11T16:26:57.397" UserId="85" Text="Heat your oven to around 350F. Coat the pan with some sort of fat (vegetable oil works well), bake for at least an hour, and wipe. You're done!&#xD;&#xA;&#xD;&#xA;Re-seasoning is similar to seasoning, as you say. To reduce the need for re-seasoning, make sure you're only cleaning with hot water (and possibly salt)." />
  <row Id="1199" PostHistoryTypeId="2" PostId="644" RevisionGUID="eb630311-a240-4132-bdbf-7023f9b2956c" CreationDate="2010-07-11T16:38:27.433" UserId="41" Text="As long as you don't use soap or scouring pads on a (seasoned) cast-iron skillet, you should practically never need to re-season it.  Just dry it thoroughly and rub on a little vegetable oil after you clean it and before you put it away.&#xD;&#xA;&#xD;&#xA;[Chris's answer][1] is the right one for initial seasoning: Just &quot;bake&quot; the skillet coated in oil.  Most cast iron cookware comes with directions regarding temperature and time, and there are minor differences between brands, but 350° F for 1 hour is a good rule of thumb.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet/643#643" />
  <row Id="1200" PostHistoryTypeId="2" PostId="645" RevisionGUID="673ac4ac-7c00-4dd6-9381-871413d8c54f" CreationDate="2010-07-11T16:40:40.473" UserId="91" Text="I recently purchased [The Professional Chef][1] (Culinary Institute of America) as both a cookbook and a reference guide. Despite what the title suggests, it is filled with *basic* information about: identifying different vegetables, herbs, and fruits; explaining the cuts of meat, their purpose and origin; chapters on different basic cooking techniques such as grilling, roasting, baking, etc.&#xD;&#xA;&#xD;&#xA;It has a wide variety of recipes and some excellent resources for someone learning to cook. The best part is that the book will continue to serve you well through more professional culinary endeavors such as starting a catering business, opening a restaurant, or just cooking a meal for family and friends.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=GYNmPwAACAAJ&amp;dq=the%20professional%20chef&amp;source=gbs_book_other_versions" />
  <row Id="1201" PostHistoryTypeId="16" PostId="645" RevisionGUID="673ac4ac-7c00-4dd6-9381-871413d8c54f" CreationDate="2010-07-11T16:40:40.473" UserId="-1" />
  <row Id="1203" PostHistoryTypeId="2" PostId="646" RevisionGUID="fff6bd97-fd30-43da-87d1-32bafd750da1" CreationDate="2010-07-11T17:00:21.913" UserId="91" Text="I find the site [startcooking.com][1] particularly useful for some quick videos that are narrated clearly, photographed neatly, and generally are better in quality than those found on Youtube.&#xD;&#xA;&#xD;&#xA;Here is the video at that site: http://startcooking.com/video/295/Crack-and-Separate-an-Egg&#xD;&#xA;&#xD;&#xA;That said, there are many such videos on Youtube that might be useful also:&#xD;&#xA;&#xD;&#xA;- http://www.youtube.com/watch?v=t-OwbEy-Vxk&#xD;&#xA;- http://www.youtube.com/watch?v=yAGX-54iR30&#xD;&#xA;- http://www.youtube.com/watch?v=04jY7A1yy_g&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.startcooking.com" />
  <row Id="1204" PostHistoryTypeId="2" PostId="647" RevisionGUID="eb1f863d-2437-4cc0-ba9b-ac9f946d079f" CreationDate="2010-07-11T17:04:18.503" UserId="189" Text="No, there's not a difference between seasoning and reseasoning, unless you need to do some extra work to get the rust off (see below). In fact, for new cast iron, scouring is also usually a good idea since you need to get off whatever wax the manufacturer or seller may have put onto the cookware.&#xD;&#xA;&#xD;&#xA;1. If you need to remove rust: use a mixture of salt and oil and scrub that hard into the rust, then rinse thoroughly in hot water. Use steel wool if necessary.&#xD;&#xA;1. Next, scour the pan completely under hot water. Do this for several minutes or until the water runs clean. I've heard varying things about whether soap or an SOS pad is OK at this step. My personal opinion from experience is that it's OK, but you _must_ wash the soap completely off before continuing with the seasoning, so that your seasoning doesn't taste like soap!&#xD;&#xA;1. Coat the cookware with grease or oil. (I do this with the whole pan, actually, not just the cooking surface, to reduce the possibility of external rust.) Crisco, vegetable oil, and lard all work well. Don't pick something with a low smoking point, or too strong a flavor. Make sure it's a light coating... you shouldn't have pools of oil anywhere on your pan.&#xD;&#xA;1. Bake it in a 250-350F oven for an hour. If you used liquid oil, you may want to put the cookware in upside down so excess oil drips off. But it's good to put a cookie sheet or something underneath the cookware to catch the drips if you do!&#xD;&#xA;1. Let the pan cool, and wipe off any remaining excess.&#xD;&#xA;1. For best results, do this two or three times, though I've used it happily after only once.&#xD;&#xA;1. To keep the seasoning happy:&#xD;&#xA; - Don't let the cast iron go for _too_ too long without using it (you may notice a rancid smell or flavor if the seasoning turns bad; I'm not sure at what point this happens, but it's happened to me before).&#xD;&#xA; - Don't cook anything acidic (e.g. tomatoes) for your first time or two out.&#xD;&#xA; - Don't use dishwashing liquid or soap on the pan (hot water and scrubbing only!).&#xD;&#xA; - After cleaning the pan after each use, wipe it lightly with another bit of oil. Use simple vegetable oil for this one.&#xD;&#xA;" />
  <row Id="1205" PostHistoryTypeId="5" PostId="647" RevisionGUID="b0bcd7f6-e86e-4224-b0d3-a710d010e73c" CreationDate="2010-07-11T17:13:09.473" UserId="189" Comment="added 617 characters in body; added 6 characters in body; added 88 characters in body; added 5 characters in body" Text="No, there's not a difference between seasoning and reseasoning, unless you need to do some extra work to get the rust off (see below). In fact, for new cast iron, scouring is also usually a good idea since you need to get off whatever wax or protective oil the manufacturer or seller may have put onto the cookware. (They don't use cooking oil for that sort of thing, believe me. :-) )&#xD;&#xA;&#xD;&#xA;1. If you need to remove rust: use a mixture of salt and oil and scrub that hard into the rust, then rinse thoroughly in hot water. Use steel wool if necessary.&#xD;&#xA;1. Next, scour the pan completely under hot water. Do this for several minutes or until the water runs clean. I've heard varying things about whether soap or an SOS pad is OK at this step. My personal opinion is that it's OK (I've done it myself), but you _must_ wash the soap completely off before continuing with the seasoning, so that your seasoning doesn't taste like soap!&#xD;&#xA;1. Coat the cookware with grease or oil. (I do this with the whole pan, actually, not just the cooking surface, to reduce the possibility of external rust.) Crisco, vegetable oil, and lard all work well. Don't pick something with a low smoking point, or too strong a flavor. Make sure it's a light coating... you shouldn't have pools of oil anywhere on your cookware.&#xD;&#xA;1. Bake it in a 250-350F oven for an hour. If you used liquid oil, you may want to put the cookware in upside down so excess oil drips off. But it's good to put a cookie sheet or something underneath the cookware to catch the drips if you do!&#xD;&#xA;1. Let the cookware cool, and wipe off any remaining excess oil.&#xD;&#xA;1. For best results, do this two or three times, though I've used it happily after only once.&#xD;&#xA;1. To keep the seasoning happy:&#xD;&#xA; - Don't let the cast iron go for _too_ too long without using it (you may notice a rancid smell or flavor if the seasoning turns bad; I'm not sure at what point this happens, but it's happened to me before).&#xD;&#xA; - Don't cook anything acidic (e.g. tomatoes) for your first time or two out.&#xD;&#xA; - Don't use dishwashing liquid or soap on the pan (hot water and scrubbing only!).&#xD;&#xA; - After cleaning the pan after each use, wipe it lightly with another bit of oil. Use simple vegetable oil for this one.&#xD;&#xA;&#xD;&#xA;Another thing I've been thinking about playing with vis a vis seasoning is a trick that is sometimes used to season Chinese woks: to rub Chinese chives over the surface of the cookware when the oil is being heated (this works best on a stovetop, not in the oven). The juice of the chive has sulfur compounds and this is postulated to help remove any remaining flavor from the previous coating of the cookware. Be aware that this technique really kicks up a _lot_ of steam and smoke when I've tried it before on a wok! I've never tried it on cast iron skillets, but I'd be curious if anyone out there has.&#xD;&#xA;" />
  <row Id="1206" PostHistoryTypeId="2" PostId="648" RevisionGUID="233fb20c-156b-40ea-acc4-2d191a2bdd02" CreationDate="2010-07-11T17:26:34.973" UserId="197" Text="Stick it in the freezer for half an hour first. I just discovered this by accident (I went to get bacon out of the freezer and absent-mindedly put the onion I was holding in the freezer at the same time!)" />
  <row Id="1207" PostHistoryTypeId="2" PostId="649" RevisionGUID="266248d0-8d60-4df0-b3e0-325d3d179092" CreationDate="2010-07-11T18:01:52.833" UserId="64" Text="I managed to find this recipe, I think this is where I got the idea. &#xD;&#xA;&#xD;&#xA;http://us.dk.com/static/cs/us/11/features/morimoto/daikon.html" />
  <row Id="1208" PostHistoryTypeId="2" PostId="650" RevisionGUID="fa47ecdd-62b4-48d9-afc8-8d9964672f5e" CreationDate="2010-07-11T19:02:49.047" UserId="122" Text="Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished.&#xD;&#xA;&#xD;&#xA;Is there an easy way to check, or do I need to rely on timing or remove the rice on top to see?" />
  <row Id="1209" PostHistoryTypeId="1" PostId="650" RevisionGUID="fa47ecdd-62b4-48d9-afc8-8d9964672f5e" CreationDate="2010-07-11T19:02:49.047" UserId="122" Text="How can I check if a blind baked dough is done?" />
  <row Id="1210" PostHistoryTypeId="3" PostId="650" RevisionGUID="fa47ecdd-62b4-48d9-afc8-8d9964672f5e" CreationDate="2010-07-11T19:02:49.047" UserId="122" Text="&lt;technique&gt;&lt;baking&gt;&lt;blind-baking&gt;" />
  <row Id="1211" PostHistoryTypeId="2" PostId="651" RevisionGUID="9c9fda74-9a93-4a57-aee5-b43004494cf6" CreationDate="2010-07-11T19:09:33.027" UserId="86" Text="assuming you put a piece of foil between the crust and rice, just lift up an edge to check it.." />
  <row Id="1212" PostHistoryTypeId="2" PostId="652" RevisionGUID="7b107c96-5155-4fbb-9879-72bb589ed808" CreationDate="2010-07-11T19:20:06.590" UserId="91" Text="Most guides I find report various degrees of success with carbonated drinks, but most agree that **Club Soda** is the best performer.&#xD;&#xA;&#xD;&#xA;You may want to use Club Soda instead, or try a mixture." />
  <row Id="1213" PostHistoryTypeId="2" PostId="653" RevisionGUID="b68dc44e-088c-4d21-8fed-4e044f9d36f8" CreationDate="2010-07-11T19:24:25.363" UserId="77" Text="I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment.&#xD;&#xA;&#xD;&#xA;Can I use something else?" />
  <row Id="1214" PostHistoryTypeId="1" PostId="653" RevisionGUID="b68dc44e-088c-4d21-8fed-4e044f9d36f8" CreationDate="2010-07-11T19:24:25.363" UserId="77" Text="How can I make cookies with no eggs?" />
  <row Id="1215" PostHistoryTypeId="3" PostId="653" RevisionGUID="b68dc44e-088c-4d21-8fed-4e044f9d36f8" CreationDate="2010-07-11T19:24:25.363" UserId="77" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;cookies&gt;" />
  <row Id="1216" PostHistoryTypeId="2" PostId="654" RevisionGUID="619a71f0-c404-4011-b833-62140feba7f7" CreationDate="2010-07-11T19:57:44.347" UserId="67" Text="There's a replacement, but it's not an ingredient most people have sitting around -- flax seed.&#xD;&#xA;&#xD;&#xA;I use it when I'm cooking for a few of my friends who are vegans.  Grind up some flax seed in a coffee grinder.  For each egg, take 1 TB of flax seed meal, and 3 TB of water.  Stir it up and let it sit for a while -- it'll get kinda slimy.  Use that in place of the eggs.&#xD;&#xA;&#xD;&#xA;Obviously, this won't work for anything where the whites and yolks are used separately, but I've used it for years for Christmas cookies -- the only problem is that the dough doesn't hold together quite as well when you're dealing with refrigerator cookies.&#xD;&#xA;&#xD;&#xA;*update*: it's also a good idea to make friends with your neighbors.  I've known the folks living in one of the houses behind me since high school ... we've been known to call each other up when we're short on sugar / flower / eggs / milk / vanilla, etc." />
  <row Id="1217" PostHistoryTypeId="2" PostId="655" RevisionGUID="591a2f24-7a2e-4723-9bf4-fcb3ac93aada" CreationDate="2010-07-11T19:57:55.550" UserId="99" Text="I'm looking to buy some really nice olive oil from an artisan shop near my home. Is there an appropriate olive oil tasting technique, similar to wine? If so, what is it, and what dimensions of flavor and texture should I be mindful of?" />
  <row Id="1218" PostHistoryTypeId="1" PostId="655" RevisionGUID="591a2f24-7a2e-4723-9bf4-fcb3ac93aada" CreationDate="2010-07-11T19:57:55.550" UserId="99" Text="Proper olive oil tasting technique " />
  <row Id="1219" PostHistoryTypeId="3" PostId="655" RevisionGUID="591a2f24-7a2e-4723-9bf4-fcb3ac93aada" CreationDate="2010-07-11T19:57:55.550" UserId="99" Text="&lt;technique&gt;&lt;tasting&gt;&lt;oil&gt;" />
  <row Id="1220" PostHistoryTypeId="2" PostId="656" RevisionGUID="9ec2550c-f78d-4fac-bb34-efd8ab5509fe" CreationDate="2010-07-11T20:02:10.297" UserId="33" Text="There's a fairly comprehensive &quot;How to Taste&quot; resource here:&#xD;&#xA;&#xD;&#xA;&gt;[The Olive Oil Source: How to Taste][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oliveoilsource.com/page/how-taste" />
  <row Id="1221" PostHistoryTypeId="2" PostId="657" RevisionGUID="0244e8b3-4ace-49e3-b128-9b79489d6f5d" CreationDate="2010-07-11T20:05:08.463" UserId="176" Text="I usually freeze my leftovers.&#xD;&#xA;&#xD;&#xA;Then, when I reheat them, it taste less.&#xD;&#xA;Less salt, less chili, less everything.&#xD;&#xA;&#xD;&#xA;Any ideas why?  &#xD;&#xA;/L" />
  <row Id="1222" PostHistoryTypeId="1" PostId="657" RevisionGUID="0244e8b3-4ace-49e3-b128-9b79489d6f5d" CreationDate="2010-07-11T20:05:08.463" UserId="176" Text="Frozen food taste less" />
  <row Id="1223" PostHistoryTypeId="3" PostId="657" RevisionGUID="0244e8b3-4ace-49e3-b128-9b79489d6f5d" CreationDate="2010-07-11T20:05:08.463" UserId="176" Text="&lt;freezing&gt;" />
  <row Id="1224" PostHistoryTypeId="2" PostId="658" RevisionGUID="31116a8b-03cc-4f4c-a106-670f0d9a8b22" CreationDate="2010-07-11T20:05:49.353" UserId="43" Text="We use tap water + a cheap plastic-bristled kitchen scrub brush to get all of the food bits off. Then put it on medium heat on the stove until it's dry. The heat will sterilize for you. Why medium heat? Someone told me it's better for the pan than using high heat. It sounds logical but I have absolutely no real proof." />
  <row Id="1225" PostHistoryTypeId="2" PostId="659" RevisionGUID="bdaa0ff0-ae3e-4681-800e-bbe5a4edc101" CreationDate="2010-07-11T20:08:26.880" UserId="43" Text="When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does it vary by the type of alcohol?" />
  <row Id="1226" PostHistoryTypeId="1" PostId="659" RevisionGUID="bdaa0ff0-ae3e-4681-800e-bbe5a4edc101" CreationDate="2010-07-11T20:08:26.880" UserId="43" Text="Cooking away alcohol" />
  <row Id="1227" PostHistoryTypeId="3" PostId="659" RevisionGUID="bdaa0ff0-ae3e-4681-800e-bbe5a4edc101" CreationDate="2010-07-11T20:08:26.880" UserId="43" Text="&lt;alcohol&gt;" />
  <row Id="1228" PostHistoryTypeId="5" PostId="650" RevisionGUID="ba8d8007-c2c7-4476-97e4-138e3bdb1f04" CreationDate="2010-07-11T20:16:11.793" UserId="122" Comment="added 183 characters in body" Text="Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice.&#xD;&#xA;&#xD;&#xA;Is there an easy way to check the middle of the crust, or do I need to rely on timing or remove the rice on top to see? Removing the rice is difficult without making a mess, so I'd very much like to hear some tips :-)" />
  <row Id="1229" PostHistoryTypeId="2" PostId="660" RevisionGUID="58b462ce-1af2-47f7-a3da-ad43c1860581" CreationDate="2010-07-11T20:17:50.697" UserId="43" Text="&lt;a href=&quot;http://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200&quot;&gt;Diet for a Small Planet&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;I disagree with a lot of their activism, but their dietary facts are spot on. If you want to know how to eat healthy as a vegetarian, start here. (We're not vegetarians, but some of our friends are and we like to entertain with full meals.)&#xD;&#xA;&#xD;&#xA;When my spouse was young, their family couldn't afford meat very often. This and Joy of Cooking were my mother-in-law's bibles for how to feed the family healthily during some rough spots." />
  <row Id="1230" PostHistoryTypeId="16" PostId="660" RevisionGUID="58b462ce-1af2-47f7-a3da-ad43c1860581" CreationDate="2010-07-11T20:17:50.697" UserId="-1" />
  <row Id="1231" PostHistoryTypeId="2" PostId="661" RevisionGUID="ad367d97-1c32-4069-9920-ed51ea295066" CreationDate="2010-07-11T20:19:36.620" UserId="122" Text="According to [Wikipedia][1] ethanol (which is the alcohol in wine or spirits) boils at 78.4 °C.&#xD;&#xA;&#xD;&#xA;Assuming that the ethanol hasn't made a chemical connection with something in the alcohol or food, cooking at 78.4 °C for a 'sufficient' period of time, should remove any trace of ethanol.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ethanol" />
  <row Id="1232" PostHistoryTypeId="2" PostId="662" RevisionGUID="56f9b8f7-2c0d-4b10-b491-46094c005af3" CreationDate="2010-07-11T20:31:04.330" UserId="190" Text="Typically when you're &quot;cooking&quot; with alcohol it's as a sauce or a glaze, both of which *require* fairly high temperatures and would typically be done in a pan on the stove or in the oven.&#xD;&#xA;&#xD;&#xA;As you go lower with the temperature it's going to become more of a mixed result. Some amount of the alcohol (say, the part closest to the heat source) will burn off, but some will remain.&#xD;&#xA;&#xD;&#xA;Without more specific information about what you're trying to cook and/or accomplish it's hard to say what will work for your situation." />
  <row Id="1233" PostHistoryTypeId="2" PostId="663" RevisionGUID="4a0ebb7b-63f8-4133-937a-0ad91b9eb870" CreationDate="2010-07-11T20:32:08.540" UserId="176" Text="Pretty much same as all else.&#xD;&#xA;Wash with only a brush and hot water (while the pan is still hot) to get residents out.&#xD;&#xA;&#xD;&#xA;Except when I have fried something that will leave a taste, like fat fish (salmon, herring or similar). &#xD;&#xA;Then I also use dishwashing liquid along with the brush.&#xD;&#xA;&#xD;&#xA;Dry off on the stove after cleaning with water. &#xD;&#xA;&#xD;&#xA;The thing to remember is that cast iron will contain small hollows which should contain fat. Otherwise everything will just burn. Feel with a finger if it &quot;feels&quot; fat. Otherwise pour on some cooking oil and let it simmer in low heat for a while. Swipe off excess with a paper towel.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1234" PostHistoryTypeId="2" PostId="664" RevisionGUID="1f44ba6e-89c9-4e57-ac2e-1a99826ff57b" CreationDate="2010-07-11T20:36:23.477" UserId="190" Text="There are a variety of factors at work here:&#xD;&#xA;&#xD;&#xA; 1. Freezing foods &quot;improperly&quot; (i.e. not flash-frozen, not vacuum-sealed) causes ice crystals to form within the food, damaging the molecular structures. This is what causes many frozen leftovers to become &quot;mushy&quot; or change in texture.&#xD;&#xA;&#xD;&#xA; 2. Again due to the formation of ice and the movement of water when the food is reheated, tiny particles such as spices can be lost in steam and/or runoff water.&#xD;&#xA;&#xD;&#xA; 3. Extreme temperatures (both hot and cold) can denature enzymes in the food, changing their flavor, texture, etc.&#xD;&#xA;&#xD;&#xA; 4. As food sits, flavors in the food may blend together in different ways, causing the food to have less distinct flavors.&#xD;&#xA;&#xD;&#xA; 5. If your freezer isn't especially clean and your food not well-sealed, your food may be absorbing other odors which are again &quot;masking&quot; the original flavor of your food.&#xD;&#xA;&#xD;&#xA;Hope that gives you some ideas." />
  <row Id="1235" PostHistoryTypeId="2" PostId="665" RevisionGUID="1cb311df-2377-4d07-a6c1-cc4fe9afad9e" CreationDate="2010-07-11T20:46:14.013" UserId="176" Text="One crucial thing to consider is the type of stove you will be using, gas, induction or &quot;plain old&quot; cast iron.&#xD;&#xA;&#xD;&#xA;Since I have never myself worked much on gas-stoves I cannot say for sure. But I am told that for gas, coppper is the thing. But only for gas. For induction copper is no-no. For a plain old stove you will need a really flat bottom surface, and copper it perhaps too soft to achieve that after a year or two of use.&#xD;&#xA;&#xD;&#xA;Induction places a demand on iron-cores of the cookingwares. &#xD;&#xA;&#xD;&#xA;But for a plain old stove I would say that the &quot;cheap non-stick&quot; (or on a gas-stove) is quite alright. As long as the non-stick surface is not too worn.&#xD;&#xA;&#xD;&#xA;Personally I have a set of non-stick cooking wares for _regular_ frying (onions, bacon etc). Cast iron skillet for frying a slice of beed. Stainess steel for cooking (pasta, soup and &quot;not easy burn&quot; souses.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1236" PostHistoryTypeId="2" PostId="666" RevisionGUID="29080fa6-bb02-4715-8b71-e550e66bbe22" CreationDate="2010-07-11T21:15:05.250" UserId="197" Text="Normal ganache is 1:1 indeed. You can make a more caramelly one by adding honey and butter:&#xD;&#xA;try 14 oz cream, 12 oz chocolate, 2 oz honey, 6 oz butter diced into small cubes.&#xD;&#xA;&#xD;&#xA;Boil the cream and honey together, pour over the chocolate, stir until melted, melt in the butter.&#xD;&#xA;" />
  <row Id="1237" PostHistoryTypeId="2" PostId="667" RevisionGUID="62b1ccd0-347c-4768-96bb-856a6c5baa47" CreationDate="2010-07-11T21:22:40.497" UserId="124" Text="I haven't tried this, but I've heard summer squash makes a good substitute as well. You could try the recipe [here][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://summertomato.com/better-than-pasta-subtitutes-summer-squash-noodle-recipe/" />
  <row Id="1238" PostHistoryTypeId="2" PostId="668" RevisionGUID="fc54f462-6e26-48e6-a8aa-8b8d616076d4" CreationDate="2010-07-11T21:26:20.827" UserId="189" Text="I recently had a recipe that called for applejack (apple brandy) in the glaze. Now I've got a bunch of this stuff lying around, and I'm looking for cooking applications for it.&#xD;&#xA;&#xD;&#xA;Can it be substituted for regular brandy in recipes? Are there any particular situations or recipes in which you would recommend its use?" />
  <row Id="1239" PostHistoryTypeId="1" PostId="668" RevisionGUID="fc54f462-6e26-48e6-a8aa-8b8d616076d4" CreationDate="2010-07-11T21:26:20.827" UserId="189" Text="Recommended cooking uses for applejack?" />
  <row Id="1240" PostHistoryTypeId="3" PostId="668" RevisionGUID="fc54f462-6e26-48e6-a8aa-8b8d616076d4" CreationDate="2010-07-11T21:26:20.827" UserId="189" Text="&lt;recipe&gt;&lt;brandy&gt;&lt;applejack&gt;&lt;calvados&gt;" />
  <row Id="1241" PostHistoryTypeId="2" PostId="669" RevisionGUID="9630cbb8-01ad-4b42-866f-7afd4c23f53b" CreationDate="2010-07-11T21:31:04.370" UserId="202" Text="I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). &#xD;&#xA;&#xD;&#xA;However to get rid of the bitter taste and slightly spongy texture, I end up using huge amounts of olive oil, which tends to make the dish heavy overall. I've had some success with grilling the eggplant, but for sauté or oven baking I always grab my oil and apply liberally. &#xD;&#xA;&#xD;&#xA;Are there any tips/preparations I can use to reduce the bitterness and sponginess of eggplant using less oil?" />
  <row Id="1242" PostHistoryTypeId="1" PostId="669" RevisionGUID="9630cbb8-01ad-4b42-866f-7afd4c23f53b" CreationDate="2010-07-11T21:31:04.370" UserId="202" Text="Preparing eggplant with less oil" />
  <row Id="1243" PostHistoryTypeId="3" PostId="669" RevisionGUID="9630cbb8-01ad-4b42-866f-7afd4c23f53b" CreationDate="2010-07-11T21:31:04.370" UserId="202" Text="&lt;preparation&gt;&lt;eggplant&gt;&lt;vegetables&gt;" />
  <row Id="1244" PostHistoryTypeId="2" PostId="670" RevisionGUID="27e6489e-3f59-4dd6-8334-95bcbe2869ed" CreationDate="2010-07-11T21:32:02.777" UserId="91" Text="Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can substitute cooking oils in most cases (vegetable oil for canola oil).&#xD;&#xA;&#xD;&#xA;Are there circumstances in which it is *not* appropriate to substitute cooking oils?" />
  <row Id="1245" PostHistoryTypeId="1" PostId="670" RevisionGUID="27e6489e-3f59-4dd6-8334-95bcbe2869ed" CreationDate="2010-07-11T21:32:02.777" UserId="91" Text="When is a cooking oil not appropriate to substitute for another?" />
  <row Id="1246" PostHistoryTypeId="3" PostId="670" RevisionGUID="27e6489e-3f59-4dd6-8334-95bcbe2869ed" CreationDate="2010-07-11T21:32:02.777" UserId="91" Text="&lt;substitutions&gt;&lt;oil&gt;" />
  <row Id="1247" PostHistoryTypeId="2" PostId="671" RevisionGUID="9abfc8ab-93bc-4836-864b-4ad339518eef" CreationDate="2010-07-11T21:32:54.243" UserId="122" Text="Put salt on the eggplant and let it sit for an hour to drain out the bitter fluids. Rinse with water afterwards to remove the salt." />
  <row Id="1248" PostHistoryTypeId="5" PostId="668" RevisionGUID="74e85913-1adc-42f6-a8d8-18d5df87b7d3" CreationDate="2010-07-11T21:35:39.143" UserId="189" Comment="deleted 14 characters in body" Text="I recently had a recipe that called for applejack (apple brandy) in the glaze. Now I've got a bunch of this stuff lying around, and I'm looking for cooking applications for it.&#xD;&#xA;&#xD;&#xA;Can it be substituted for regular brandy in recipes? Are there any particular situations where you would recommend its use?" />
  <row Id="1249" PostHistoryTypeId="2" PostId="672" RevisionGUID="82922a1f-523a-4423-97a2-f71be3732b35" CreationDate="2010-07-11T21:38:38.253" UserId="67" Text="You will never fully cook away alcohol, only reduce the amount.  See [Alcohol retention in food preparation][1], or for the quick table, see [wikipedia][2].&#xD;&#xA;&#xD;&#xA;They covered this on an episode of America's Test Kitchen, and concluded that [surface area matters][3] -- a wider vessel would cook off more alcohol; it wasn't just a function of time.  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.ncbi.nlm.nih.gov/pubmed/1556354&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cooking_with_alcohol#Alcohol_in_finished_food&#xD;&#xA;  [3]: http://4theycallmemommy.blogspot.com/2008/02/does-alcohol-cook-off-entirely.html" />
  <row Id="1250" PostHistoryTypeId="2" PostId="673" RevisionGUID="4b754509-1b78-4810-9cbb-c66818a77a3d" CreationDate="2010-07-11T21:42:52.590" UserId="176" Text="I quite frequently cook thing in my oven (electric). &#xD;&#xA;&#xD;&#xA;I simply place the meat in a oven-proof pot along with water. Usually so that it just covers the meat. Then place the oven at around 100˚C/212˚F and wait 4-8 hours. &#xD;&#xA;&#xD;&#xA;Has worked like a charm so far.&#xD;&#xA;&#xD;&#xA;Just consider the state of your oven if you dear this. And make sure there if enough of water. I also make sure that the lid is quite tight-fitting, so that if the food-stuff would attempt to take fire there will not be oxygen enough to sustain a proper fire.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Remember that when you cook meat first it's undercooked. Then overcooked, then through-cooked. When the ligaments and filaments starts to turn soft.&#xD;&#xA;&#xD;&#xA;Good luck&#xD;&#xA;Leif" />
  <row Id="1251" PostHistoryTypeId="11" PostId="183" RevisionGUID="ff4e3bab-a4db-4db0-a225-15427788fd6a" CreationDate="2010-07-11T21:44:31.530" UserId="-1" Text="[{&quot;Id&quot;:33,&quot;DisplayName&quot;:&quot;Kev&quot;},{&quot;Id&quot;:125,&quot;DisplayName&quot;:&quot;lomaxx&quot;},{&quot;Id&quot;:21,&quot;DisplayName&quot;:&quot;Curry&quot;},{&quot;Id&quot;:91,&quot;DisplayName&quot;:&quot;JYelton&quot;},{&quot;Id&quot;:73,&quot;DisplayName&quot;:&quot;Jon B&quot;}]" />
  <row Id="1252" PostHistoryTypeId="2" PostId="674" RevisionGUID="ef2005c9-1757-46b3-acb6-2e04c14776ad" CreationDate="2010-07-11T21:47:00.390" UserId="202" Text="Pulse posted a recipe, and while I've made ricotta using the yogurt/vinegar combo before, I find you get better tasting ricotta with this simple recipe:&#xD;&#xA;&#xD;&#xA; - 1 liter whole fat milk&#xD;&#xA; - 1/4 liter sour milk/buttermilk (2%+ fat)&#xD;&#xA; - Large pinch of salt&#xD;&#xA;&#xD;&#xA;Bring the milk, buttermilk and salt to a simmer, stirring occasionally. Simmer for a few minutes, until the milk curdles. Pour the curds and whey through a cheesecloth-lined strainer, and hang the cheesecloth for 15-30 minutes. The longer you wait, more solid your ricotta will become. One liter of milk will make about 150-200 grams of solid ricotta.&#xD;&#xA;&#xD;&#xA;I like this recipe because of its simplicity. You get better results by using better quality dairy, and you can substitute sheep/goat milk if available. It also scales extremely well, and often I quadruple the recipe without a hitch." />
  <row Id="1254" PostHistoryTypeId="2" PostId="676" RevisionGUID="b5973b12-f88b-4eee-ba38-c431da2b863c" CreationDate="2010-07-11T21:54:08.700" UserId="202" Text="I've made a soy milk bechamel with nutritional yeast. It's not exactly cheese, but for foods like lasagnas and bakes it gives you a nice flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;For the sauce, you make a roux with oil and flour, and whisk in soy milk. If the white color is not important, some shoyu or white miso help a lot with the blandness caused by lack of butter. Otherwise you'll have to use quite a bit of salt. Then just add nutritional yeast flakes to taste." />
  <row Id="1255" PostHistoryTypeId="2" PostId="677" RevisionGUID="7e40da0f-01c0-4002-b8cd-4d77c809807c" CreationDate="2010-07-11T22:09:11.890" UserId="99" Text="There are definitely cases where substituting oils is NOT appropriate. For example, I wouldn't use olive oil for making pancakes, as olive oil impart a specific flavor. There are many other examples of flavorful oils, such as peanut. " />
  <row Id="1256" PostHistoryTypeId="2" PostId="678" RevisionGUID="cc3a496a-4e0c-4ee3-8fe0-76e4f53f985a" CreationDate="2010-07-11T22:11:32.230" UserId="67" Text="See some of the other suggestions for trying to actually make cheese ...&#xD;&#xA;&#xD;&#xA;... but for lasagna, you don't necessarily need ricotta -- there are a number of very good recipes that use a bechamel (white sauce) and only a little bit of a grating cheese (parmesean, pecorino romano, etc.) on top.&#xD;&#xA;&#xD;&#xA;For the cannoli, you might try experimenting with sweetening some silken tofu, and putting it through a blender to make it creamy.  I'd try using powdered sugar, if it's available, both because it won't leave a gritty quality, and it contains cornstarch which might help to keep it from getting too watery.  A quick internet search found a few hits on 'tofu cannoli' and 'soy cannoli' if you want to see what other people have done." />
  <row Id="1257" PostHistoryTypeId="6" PostId="668" RevisionGUID="4f9b6562-dbf1-4291-8bcf-c45ecbfc276a" CreationDate="2010-07-11T22:17:38.607" UserId="189" Comment="edited tags" Text="&lt;substitutions&gt;" />
  <row Id="1258" PostHistoryTypeId="2" PostId="679" RevisionGUID="0f4e1080-93b0-4fae-a2d2-56713249e064" CreationDate="2010-07-11T22:44:55.717" UserId="152" Text="I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now I'm looking for &lt;a href=&quot;http://en.wikipedia.org/wiki/Disodium_inosinate&quot;&gt;disodium inosinate&lt;/a&gt;, and even Amazon doesn't have that. I expect I'll be looking for weird things like this in the future, so I'm wondering where people buy food additives (besides bulk suppliers).&#xD;&#xA;&#xD;&#xA;(off topic: I have no idea what to tag this besides &quot;additives&quot;)" />
  <row Id="1259" PostHistoryTypeId="1" PostId="679" RevisionGUID="0f4e1080-93b0-4fae-a2d2-56713249e064" CreationDate="2010-07-11T22:44:55.717" UserId="152" Text="Where do I buy food additives (not in bulk)?" />
  <row Id="1260" PostHistoryTypeId="3" PostId="679" RevisionGUID="0f4e1080-93b0-4fae-a2d2-56713249e064" CreationDate="2010-07-11T22:44:55.717" UserId="152" Text="&lt;additives&gt;" />
  <row Id="1261" PostHistoryTypeId="5" PostId="679" RevisionGUID="dbfea1ae-a346-4f57-85e9-928aa6538afb" CreationDate="2010-07-11T22:51:48.970" UserId="152" Comment="deleted 68 characters in body" Text="I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent places to get them except amazon.com. Now I'm looking for &lt;a href=&quot;http://en.wikipedia.org/wiki/Disodium_inosinate&quot;&gt;disodium inosinate&lt;/a&gt;, and even Amazon doesn't have that. I expect I'll be looking for weird things like this in the future, so I'm wondering where people buy food additives (besides bulk suppliers)." />
  <row Id="1262" PostHistoryTypeId="2" PostId="680" RevisionGUID="72deb062-8145-45eb-8e42-c3aa4ec0523d" CreationDate="2010-07-11T22:55:24.363" UserId="40" Text="It's very important to consider [smoke point][1]. If you're using it in a high heat application, make sure that the oil you choose won't burn. Besides that, make sure the people eating your food won't be allergic to the oil you choose, for example peanut.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="1263" PostHistoryTypeId="5" PostId="619" RevisionGUID="417091dc-3f14-4b5e-9ab5-0492087c5b81" CreationDate="2010-07-11T23:03:19.827" UserId="149" Comment="added 185 characters in body" Text="I think that someone was pulling your leg. You might be able to turn daikon into long, stiff, strands for decoration, but I don't think that any cooking process will yield something mistakable for pasta.&#xD;&#xA;&#xD;&#xA;In fact, the recipe that the OP posted in an answer describes the situation as 'daikon *posing as* pasta.' The texture is not claimed to be even slightly similar; it's a visual pun." />
  <row Id="1264" PostHistoryTypeId="2" PostId="681" RevisionGUID="01b14f54-2ae5-4bbf-bdcd-cabbde9ed544" CreationDate="2010-07-11T23:42:04.270" UserId="204" Text="I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills? " />
  <row Id="1265" PostHistoryTypeId="1" PostId="681" RevisionGUID="01b14f54-2ae5-4bbf-bdcd-cabbde9ed544" CreationDate="2010-07-11T23:42:04.270" UserId="204" Text="How can I learn to sharpen my Japanese knives properly?" />
  <row Id="1266" PostHistoryTypeId="3" PostId="681" RevisionGUID="01b14f54-2ae5-4bbf-bdcd-cabbde9ed544" CreationDate="2010-07-11T23:42:04.270" UserId="204" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="1267" PostHistoryTypeId="2" PostId="682" RevisionGUID="26776120-26df-4fa3-ba50-6602646b8bd8" CreationDate="2010-07-11T23:49:01.217" UserId="204" Text="Personally I just re-season it by cleaning it well, covering the cooking surface in a frying oil and heating it until it just starts to smoke. This has always worked extremely well for me, and has the advantage of being quick if you need to actually use the thing right away!" />
  <row Id="1268" PostHistoryTypeId="2" PostId="683" RevisionGUID="b23a2132-9705-4acc-a9fb-1dadc590fad5" CreationDate="2010-07-11T23:55:00.113" UserId="204" Text="Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem to cause any problems so far; is it always better to use wood or do the scratches not matter?" />
  <row Id="1269" PostHistoryTypeId="1" PostId="683" RevisionGUID="b23a2132-9705-4acc-a9fb-1dadc590fad5" CreationDate="2010-07-11T23:55:00.113" UserId="204" Text="Is it ok to use a metal turner in a wok?" />
  <row Id="1270" PostHistoryTypeId="3" PostId="683" RevisionGUID="b23a2132-9705-4acc-a9fb-1dadc590fad5" CreationDate="2010-07-11T23:55:00.113" UserId="204" Text="&lt;wok&gt;&lt;equipment&gt;" />
  <row Id="1271" PostHistoryTypeId="2" PostId="684" RevisionGUID="28da6715-a2e9-4d4e-8334-bd7e02c57c14" CreationDate="2010-07-11T23:58:27.687" UserId="99" Text="Apple brandy goes particularly well with pork chops or pork tenderloin. It would also be a  good substitute when a dessert calls for brandy, such as Baked Fruit (maybe Pears?), or an apple cake. " />
  <row Id="1272" PostHistoryTypeId="2" PostId="685" RevisionGUID="2d452d3f-7f3a-4655-8a4e-38d65fc19917" CreationDate="2010-07-12T00:01:15.527" UserId="67" Text="Besides the material itself, there are lots of other factors -- &#xD;&#xA;&#xD;&#xA;**Surface** : There are smooth plastic cutting boards, and there are rougher ones.  I prefer the rougher ones, as smooth means things are slipping all over the place and its can be dangerous.  Plastic will roughen up with use, but cuts and nicks in plastic boards means more places for germs.  For those thin plastic cutting mats, they're so lightweight that you have to worry about both the food sliding, and the mat itself sliding.&#xD;&#xA;&#xD;&#xA;**Thickness** : Those 'butcher block' wooden boards look great, but I don't like them for two reasons: I'm short, and it raises the surface that I'm cutting at; they're heavier, and I like being able to pick up my cutting board to take to my stove, as my cutting area is near my sink, not my stove.&#xD;&#xA;&#xD;&#xA;**Size** : Large enough to hold the amount of food you tend to prep at one time, and not so overly large that it's a pain to move / clean / etc.  I like about 18&quot; x 24&quot; (45cm x 60cm), but if you're cooking for one in a small apartment, that might be a little large.  (although, one of my apartments was small enough that I used a large board, so I could span the sink, as there was all of maybe 30&quot; (75cm) of counter space.&#xD;&#xA;&#xD;&#xA;All this being said -- I use wood for all vegetables, and plastic cutting mats for meats and poultry, just because it saves me time sanitizing everything between cutting.  (although, I typically try to cut all of the vegetables first, then the meat, just to save on cleaning a knife).&#xD;&#xA;&#xD;&#xA;Part of the complaint against wood is that it's very hard to get germs out once they get into wood -- but [research has shown][1] that if you clean the surface, wood cutting boards are unlikely to transfer germs to other food, and a well-maintained wooden cutting board will self-heal and continues to be safe over time, whereas plastic can't be simply wiped down once it starts developed scratches from use.  To sanitize wood boards, use half a lemon, and kosher salt, and use the cut side to scrub the board.  Rinse, let it dry, and give it some food-grade mineral oil every few months, depending on how humid your area is.  If it's looking sad, you can always sand it down, re-sanitize it and re-oil it.&#xD;&#xA;&#xD;&#xA;  [1]: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm" />
  <row Id="1273" PostHistoryTypeId="2" PostId="686" RevisionGUID="cbdf61e7-be92-4600-857b-17c394ff953f" CreationDate="2010-07-12T00:19:59.577" UserId="189" Text="As long as it doesn't have a nonstick coating, I think you'll be fine. The [Wok Shop][1] in San Francisco, my source for a lot of wok wisdom, routinely sells metal turners with their woks, which I use much of the time. Their turners are, however, constructed with a bit of a curve to them, to make them easier to work with. That probably cuts down on the wok gouging factor as well. :-)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wokshop.com/HTML/products/woks/woks.html" />
  <row Id="1274" PostHistoryTypeId="2" PostId="687" RevisionGUID="36a27759-4e47-4f32-a7ab-4a1d75a4e8b3" CreationDate="2010-07-12T00:50:18.643" UserId="67" Text="Everyone's stressing the chef's knife, but I'd be even more generic; when starting out, you can do almost every task with:&#xD;&#xA;&#xD;&#xA;* A large knife (8&quot; Chef, 7&quot; Santoko, or Chinese Cleaver) &#xD;&#xA;* A small knife (Paring or similar)&#xD;&#xA;* A bread knife (serrated, 10&quot; or longer)&#xD;&#xA;&#xD;&#xA;As you add to your collection: &#xD;&#xA;&#xD;&#xA;* A boning / filet knife &#xD;&#xA;* Kitchen sheers (for snipping herbs without a cutting board or cutting the back out of a chicken)&#xD;&#xA;* A carving knife (for slicing meats and large melons or splitting a cake into layers)&#xD;&#xA;* A heavy cleaver (so you don't mess up your main-line knives when hacking up bones; heavy enough to use the *back* of the knife for cracking a coconut)&#xD;&#xA;* A utility / tomato knife (mid-sized, serrated)&#xD;&#xA;&#xD;&#xA;A few people have mentioned a larger chef's knife, but it's going to be harder to control.  Develop good knife skills first, then move to something larger.  &#xD;&#xA;&#xD;&#xA;I know a few people who do everything but bread with a paring knife (and no cutting board, in their hand, cutting against their thumb), and I'd consider them &quot;serious chefs&quot; (southern, over 60 for the most part, but also a few apartment living europeans)" />
  <row Id="1275" PostHistoryTypeId="2" PostId="688" RevisionGUID="8912f14a-976c-4c07-9dc9-8a948a64b5d4" CreationDate="2010-07-12T01:02:15.170" UserId="94" Text="I'm not sure how helpful I can be but, at least coming from a chemistry lab background, I can say you might run into issues trying to buy food additives in such amount. Things like potassium chloride are easy to get because they have many uses outside of food and aren't really harmful unless you swallow the whole bottle. Many compounds are either obscure, hard to make, or toxic in larger amounts. You can find that many additives are used in very small amounts and if you try and buy them from ie. a chemical supplier they get rather expensive. For example the compound you link to as sold by sigma aldrich (one such supplier) I found [here][1] at $32.40 for a lousy 5 grams, and they do not sell to individuals as most chemical suppliers don't.&#xD;&#xA;&#xD;&#xA;You will naturally have better luck the more common a given compound is. With that said you might have success on eBay (though naturally be skeptical of anything you buy, especially stuff you're ingesting!). I know I have seen quite a few things on there including food-related such as benzoate salts (preservative), saccharin sodium (artifical sweetener), or food dyes. Don't forget to make sure anything you buy is USP grade (meaning it is certified specifically for food), as I believe that this imposes certain restrictions such as heavy metal content that might not be as restrictive even in &quot;pure&quot; amounts if it's meant for lab use as opposed to general consumption.&#xD;&#xA;&#xD;&#xA;Also, you might have success looking up the uses for the additive in question and looking for stores that cater to them. As a rushed example, I found sodium EDTA available from a [photography supplier][2], which I have seen the mixed sodium/calcium salt listed as an ingredient in some items. This really depends on how useful the additive is of course!&#xD;&#xA;&#xD;&#xA;Maybe someone else can help you from a different perspective. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sigmaaldrich.com/catalog/ProductDetail.do?lang=en&amp;N4=I4625|SIGMA&amp;N5=SEARCH_CONCAT_PNO|BRAND_KEY&amp;F=SPEC&#xD;&#xA;  [2]: https://www.artcraftchemicals.com/" />
  <row Id="1276" PostHistoryTypeId="2" PostId="689" RevisionGUID="2885d026-8f23-4803-8e6c-00b4524d01d7" CreationDate="2010-07-12T01:10:36.663" UserId="67" Text="I've ruined a cleaver opening a coconut, before I learned the correct technique -- use the *back* of the knife.&#xD;&#xA;&#xD;&#xA;Hold the coconut in your off hand, and slowly work your way around the coconut, turning and hitting it with the back of your knife.  The goal is to crack the coconut, not to cut it.&#xD;&#xA;&#xD;&#xA;As for bones with the chef's knife -- it won't do major harm so long as you have good technique.  If you hold the knife at a little bit of an angle, for most foods you'll be fine, but bones will quickly take the knife out of true.  You'll want to re-hone it after hacking through bones." />
  <row Id="1277" PostHistoryTypeId="2" PostId="690" RevisionGUID="fa98328b-b741-4e7c-936b-85518dbcc278" CreationDate="2010-07-12T01:11:56.427" UserId="41" Text="Actually, there are really only a few oils you *can* substitute for each other, at least without any significant side effects.&#xD;&#xA;&#xD;&#xA;The oils which generally *are* used interchangeably are peanut oil, canola/rapeseed oil, and sunflower oil.  These oils have similar smoke points, don't impart any really noticeable flavour, and tend to be used primarily for high-heat cooking (pan-frying, deep-frying), so if you're paranoid about saturated fat for instance, you can substitute sunflower oil for peanut oil.  Corn oil is in the same group, but I rarely see that used anymore.  You can also use the &quot;light&quot; olive oil, but that *will* change the flavour of the dish.  I *believe* walnut oil has similar properties, but it's considerably harder to find.&#xD;&#xA;&#xD;&#xA;But keep in mind that oils are used for far more than frying.  Many have highly-specialized uses:&#xD;&#xA;&#xD;&#xA;  * Extra virgin olive oil is most commonly used in sauces and salad dressings (&quot;oil and vinegar&quot; almost always means olive oil, there really is no substitute);&#xD;&#xA;&#xD;&#xA;  * Chili oil is really more of a condiment than a cooking oil.  Even if you could cook with it, the result would be inedible due to the heat.&#xD;&#xA;&#xD;&#xA;  * Toasted sesame oil is used as a flavourings in Asian dishes.  It's useless as a cooking oil (and cooking with it would be a terrible waste).  *Regular* sesame oil, on the other hand, is often bought in a refined form and **is** generally used as a cooking oil.&#xD;&#xA;&#xD;&#xA;  * There are a lot of other more esoteric types of oil such as palm oil and coconut oil, which you really don't want to use unless you know what you're doing (you can ruin the flavour).&#xD;&#xA;&#xD;&#xA;I could go on, but for now I'll refer you to the [Types of oils and their characteristics][1] as a starting point.  Cooking oils really **aren't** freely interchangeable in all situations; even if you've accounted for smoke point and flavour, sometimes a significantly different fat content (i.e. grapeseed oil which is mostly polyunsaturated vs. canola oil which is mostly monounsaturated) can seriously mess up a delicate recipe.&#xD;&#xA;&#xD;&#xA;It's better to be asking which oils you **can** substitute in a specific situation than to assume everything goes and list the &quot;exceptional&quot; circumstances.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics" />
  <row Id="1278" PostHistoryTypeId="2" PostId="691" RevisionGUID="471196d9-d643-4507-a43e-bc66eb95de61" CreationDate="2010-07-12T01:30:26.630" UserId="41" Text="Most *good* woks I see today are carbon steel.  Those things can take a ton of punishment and are very difficult to damage.  In fact, a [wok chuan][1], which is a &quot;scoop&quot; that's a bit like a metal spatula, is not only *OK* to use, it's an *essential* part of Asian cooking.  Wooden utensils just don't have the right shape or, well, *weight*, for proper stir-frying.&#xD;&#xA;&#xD;&#xA;If you happen to watch a stir-fry in progress in an Asian kitchen, you'll probably hear a lot of noise and see the cooks seriously abusing the cookware.  Stir-frying is generally done on very high heat and therefore needs to be done *quickly*; it's not like flipping an egg or a piece of meat, it's not precise, you've got potentially hundreds of tiny chunks in there and you need a tool with some mass and curvature to it so that you can really *shovel* out the food at the bottom of the pan and deposit it back on top.&#xD;&#xA;&#xD;&#xA;Now, as Owen said, if you have one of those cheapo Teflon woks, then yes, you should probably avoid metal implements.  Actually, if you have a Teflon wok, my recommendation would be to throw it out immediately and get a carbon steel or cast iron wok.  Teflon was never designed for that kind of heat or to take that kind of punishment.  But as long as your wok is good material, *definitely* get yourself a proper metal scoop and use it!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Wok-Shop-16-Chuan-spatula/dp/B00012F40S" />
  <row Id="1279" PostHistoryTypeId="2" PostId="692" RevisionGUID="edbf98ce-cf14-4eb9-97ed-8458033bd0b5" CreationDate="2010-07-12T01:34:12.550" UserId="34" Text="What is the best/easiest method to peel peaches." />
  <row Id="1280" PostHistoryTypeId="1" PostId="692" RevisionGUID="edbf98ce-cf14-4eb9-97ed-8458033bd0b5" CreationDate="2010-07-12T01:34:12.550" UserId="34" Text="How to peel peaches?" />
  <row Id="1281" PostHistoryTypeId="3" PostId="692" RevisionGUID="edbf98ce-cf14-4eb9-97ed-8458033bd0b5" CreationDate="2010-07-12T01:34:12.550" UserId="34" Text="&lt;technique&gt;" />
  <row Id="1282" PostHistoryTypeId="2" PostId="693" RevisionGUID="76b1c91e-d9ce-4672-9ef5-a5386abc9089" CreationDate="2010-07-12T01:36:23.950" UserId="45" Text="I'd also like to point out that you can often but not always substitute clarified butter or rendered animal fats (bacon! duck!) as an alternative to boring neutral oils! They can't take quite as high a temperature as canola oil or peanut oil, they tend to go rancid more quickly, and they don't work in some applications, like mayonnaise. But damn they taste good... " />
  <row Id="1283" PostHistoryTypeId="2" PostId="694" RevisionGUID="a474dac8-7bd1-43ce-b8c2-5a8cc4394d27" CreationDate="2010-07-12T01:40:44.407" UserId="45" Text="For smaller bones, like chicken bones, you may find a good pair of kitchen shears an easy-to-control alternative to a cleaver. I have [these Messermeister][1] shears, which I totally love.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cutleryandmore.com/details.asp?SKU=4772 " />
  <row Id="1284" PostHistoryTypeId="2" PostId="695" RevisionGUID="3fc76839-f065-43b3-aa8f-3ad3d78d3b93" CreationDate="2010-07-12T01:41:45.293" UserId="108" Text="I've cooked a number of batches of cookies based on small variations of [this recipe][1], which is very simple and requires no eggs.  I generally use a little more oil and water than the recipe recommends, but perhaps that's just my preference.&#xD;&#xA;&#xD;&#xA;  [1]: http://vegweb.com/index.php?topic=6391.0" />
  <row Id="1285" PostHistoryTypeId="5" PostId="561" RevisionGUID="0e3ca279-3958-4031-920d-5e2594e5ef5d" CreationDate="2010-07-12T01:49:05.243" UserId="138" Comment="added 109 characters in body; deleted 3 characters in body" Text="Get them professionally sharpened regularly, there is no substitute for that. &#xD;&#xA;&#xD;&#xA;Hone them every time before you use them, don't cut on a hard surface (such as a marble or the like) &#xD;&#xA;&#xD;&#xA;Some knives like the [Wusthof][1] knives I have will lose their sharpness quite quickly other's like Global are meant to keep it for a bit longer, so different knives mean different levels of TLC. &#xD;&#xA;&#xD;&#xA;Additionally as others said, its important to keep your knives dry and not chuck them in the dish washer. &#xD;&#xA;&#xD;&#xA;Alton Brown had a show covering this, I think the tutorial [is online][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wusthof.com/desktopdefault.aspx&#xD;&#xA;  [2]: http://www.fanpop.com/spots/cooking/videos/9004/title/good-eats-alton-browns-knife-sharpening-tutorial" />
  <row Id="1286" PostHistoryTypeId="5" PostId="642" RevisionGUID="4cfb99cc-4f05-4f2c-af17-3a8744e5fa2a" CreationDate="2010-07-12T01:56:24.213" UserId="115" Comment="deleted 2 characters in body" Text="Just crack the egg and empty the contents into the slightly closed fingers of your hand. Spread the fingers a little over a bowl, to let the white run out, place the yoke in a separate bowl." />
  <row Id="1287" PostHistoryTypeId="2" PostId="696" RevisionGUID="4c3bbdd5-a676-4549-b9f3-1441fb415e62" CreationDate="2010-07-12T02:11:09.123" UserId="127" Text="Most of the time, I am doing curries for my lunches. They are relatively easy to make in large quantities and freeze very well.&#xD;&#xA;" />
  <row Id="1288" PostHistoryTypeId="16" PostId="696" RevisionGUID="4c3bbdd5-a676-4549-b9f3-1441fb415e62" CreationDate="2010-07-12T02:11:09.123" UserId="-1" />
  <row Id="1289" PostHistoryTypeId="2" PostId="697" RevisionGUID="d77ce3f6-8656-4390-b2af-ab8766a1e33e" CreationDate="2010-07-12T02:21:44.027" UserId="149" Text="1. Very sharp knife.&#xD;&#xA;2. Poach first, then peel. (Briefly plunge into boiling water.)&#xD;&#xA;" />
  <row Id="1290" PostHistoryTypeId="2" PostId="698" RevisionGUID="81eb3518-258d-4b8e-8449-e9d8f640d8b1" CreationDate="2010-07-12T02:22:33.433" UserId="115" Text="By far the easiest method is to use a pan of hot water and a bowl of ice water. Essentially, bring a pan of water (enough water to cover the peach to a boil. Meanwhile, with a sharp knife, make a small 'X' shaped incision in the top and bottom of each peach. &#xD;&#xA;&#xD;&#xA;When the water is boiling gently place a few of the peaches into the water and simmer for around 20 seconds, just until the skin can be seen coming away. At this point use a slotted spoon to remove the fruit from the boiling water and place them in the ice water. After 20 or 30 seconds you should be able to remove the skin with your fingers.&#xD;&#xA;&#xD;&#xA;The same technique is used with tomatoes" />
  <row Id="1291" PostHistoryTypeId="2" PostId="699" RevisionGUID="e0592c5b-374d-4220-9416-f78508a74407" CreationDate="2010-07-12T02:30:42.273" UserId="164" Text="See @Kryptic's answer as well.&#xD;&#xA;&#xD;&#xA;Just to supplement, if you are going to buy stuff from chemical suppliers, you want *food grade* chemicals. Pharmacopaedic grades (i.e. BP, USP, etc.) are also okay.&#xD;&#xA;&#xD;&#xA;and a bit of background information. you can get chemicals in different grades from manufacturers, e.g. analytical grade, reagent grade, etc. these are for lab works and they specify for purity and cross reaction. the constituency and purity is of utmost importance (e.g. 99.5% - 100% pure). food (and pharmacopedic, to certain extent) grade specify for (the lack of) harmful chemicals that is active biologically (e.g. heavy metals) and is a little bit lax (e.g. 98%-100%) on actual purity." />
  <row Id="1292" PostHistoryTypeId="2" PostId="700" RevisionGUID="e9cdf078-9f23-48f4-be07-76261cddfe52" CreationDate="2010-07-12T02:34:44.887" UserId="183" Text="I know of two techniques: you may blanch the peaches or you may use a serrated peeler.  [Blanching the peaches][1] makes it easier to peel them.  Make a cross on the top of the peach, dip it into hot water for 30 seconds, remove to ice cold water, pull off the peel.  Blanching may impart a slight cooked flavor to raw peaches.&#xD;&#xA;&#xD;&#xA;Another technique is to use a serrated swivel peeler.  These look like the regular peelers, but with serrated blades.  [Peeling a soft peach or tomato][2] with a serrated peeler is just as simple as peeling a potato with a regular peeler. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://localfoods.about.com/od/summer/ss/PeelPeach.htm&#xD;&#xA;[2]:http://youtu.be/_lW_8jCKYik" />
  <row Id="1293" PostHistoryTypeId="2" PostId="701" RevisionGUID="17ccde8e-b4dd-4ec6-915d-6d0e5e4cc884" CreationDate="2010-07-12T02:48:09.720" UserId="205" Text="I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a steak wouldn't work. Taste is also a very important aspect. Can you give a list of the most commonly used oils/fats and what they are used for?" />
  <row Id="1294" PostHistoryTypeId="1" PostId="701" RevisionGUID="17ccde8e-b4dd-4ec6-915d-6d0e5e4cc884" CreationDate="2010-07-12T02:48:09.720" UserId="205" Text="What oil or fat to use for different purposes?" />
  <row Id="1295" PostHistoryTypeId="3" PostId="701" RevisionGUID="17ccde8e-b4dd-4ec6-915d-6d0e5e4cc884" CreationDate="2010-07-12T02:48:09.720" UserId="205" Text="&lt;please-remove-this-tag&gt;&lt;frying&gt;&lt;fats&gt;" />
  <row Id="1296" PostHistoryTypeId="2" PostId="702" RevisionGUID="8508623b-87e4-428b-af12-10a7c5ded56d" CreationDate="2010-07-12T02:50:15.457" UserId="164" Text="Learn from the masters :)&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=q5opGmTnaxg&amp;feature=related&#xD;&#xA;&#xD;&#xA;http://www.fine-tools.com/G10002.htm&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=qZj0I3mpBGg&amp;feature=related" />
  <row Id="1297" PostHistoryTypeId="2" PostId="703" RevisionGUID="0b853777-516d-4da1-b3ad-962059f14847" CreationDate="2010-07-12T03:05:15.280" UserId="205" Text="- Peanut or sunflower oil: high smoking&#xD;&#xA;   point, good for frying&#xD;&#xA;- Clarified butter: similar to above but more&#xD;&#xA;   flavor&#xD;&#xA;- Olive oil: a lot of taste, extra-virgin oil burns quickly&#xD;&#xA;- Butter: low smoking point, I usually use it for sauteing at low heat, e.g. garlic" />
  <row Id="1298" PostHistoryTypeId="2" PostId="704" RevisionGUID="8ddbf95c-4b56-478c-a12b-2109c1b8798f" CreationDate="2010-07-12T03:26:25.243" UserId="125" Text="I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so I googled around to see if I could find a recipe to make my own. The results really only returned other recipes that contain chestnut puree so I was wondering if I could make my own and if so, how would I go about it? &#xD;&#xA;" />
  <row Id="1299" PostHistoryTypeId="1" PostId="704" RevisionGUID="8ddbf95c-4b56-478c-a12b-2109c1b8798f" CreationDate="2010-07-12T03:26:25.243" UserId="125" Text="Can I make my own chestnut puree?" />
  <row Id="1300" PostHistoryTypeId="3" PostId="704" RevisionGUID="8ddbf95c-4b56-478c-a12b-2109c1b8798f" CreationDate="2010-07-12T03:26:25.243" UserId="125" Text="&lt;ingredients&gt;&lt;chestnuts&gt;" />
  <row Id="1301" PostHistoryTypeId="2" PostId="705" RevisionGUID="da8659cf-e93e-4afb-8e64-7d9a4332a9b5" CreationDate="2010-07-12T03:30:44.463" UserId="115" Text="There are a great many oils and fats on the market, which you choose to use will largely depend on several factors:&#xD;&#xA;&#xD;&#xA; - Type of cuisine being prepared&#xD;&#xA; - Health considerations&#xD;&#xA; - Flavour profile required&#xD;&#xA;&#xD;&#xA;The most common oils are probably&#xD;&#xA;&#xD;&#xA; - Olive oil - This is a great oil for preparing a whole variety of foods, it's also great in salads. It typically comes in three varieties:&#xD;&#xA;&#xD;&#xA; - Extra Virgin - The highest quality - lower acidity and a greater proportion of antioxidants &#xD;&#xA; - Virgin - lower in quality - slightly higher acidity&#xD;&#xA; - Plain - low quality and high acidity,&#xD;&#xA;&#xD;&#xA;Olive oil has numerous health benefits and is great for the heart. It can be used with temperatures up to around 350c&#xD;&#xA;&#xD;&#xA;Sunflower oil - A good all purpose oil, useful for cooking and salads, can be used with temperatures up to 220c&#xD;&#xA;&#xD;&#xA;Corn oil - Not a great deal of taste but is great for frying. it's also not terribly healthy. use with temperatures up to 400c&#xD;&#xA;&#xD;&#xA;Peanut oil - My favourite when cooking Asian food. Can be used with temperatures up to 220c.&#xD;&#xA;&#xD;&#xA;Butter is also commonly used in cooking either alone or with oil. Butter brings a richness to sauces, it's also great for adding at the end of the cooking process to add a little sweetness and shine to the food.&#xD;&#xA;&#xD;&#xA;Another form of butter, referred to as clarified butter or ghee is used in the preparation of Indian food. it has a slightly nutty flavour and a high smoke point. I nearly always make my own but you can buy it.&#xD;&#xA;&#xD;&#xA;It addition to the aforementioned oils, there are a number of 'specialist' oils that are fantastic in salads:&#xD;&#xA;&#xD;&#xA; - Walnut oil&#xD;&#xA; - Hazelnut oil&#xD;&#xA; - Sesame oil&#xD;&#xA;&#xD;&#xA;All of these have a very distinctive flavour and should be used in moderation. sesame oil is really great in Asian food. Add a little sesame oil with the peanut oil for cooking or add a little towards the end.&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1302" PostHistoryTypeId="2" PostId="706" RevisionGUID="6f62afd6-42d9-493f-a1a1-a069d4ab627b" CreationDate="2010-07-12T03:46:51.670" UserId="67" Text="&quot;Commonly used&quot; depends mostly on the culture, I'd assume.  There's a lot of different oils, so I've organized by use rather than try for a complete list.&#xD;&#xA;&#xD;&#xA;Some of the ones that you might find in a &quot;typical American&quot; foodie's kitchen include:&#xD;&#xA;&#xD;&#xA;**For frying:** something with a high smoke point : peanut, sunflower, soy, extra light olive oil&#xD;&#xA; &#xD;&#xA;**For baking (muffins &amp; cakes):** something with a mild flavor : corn, canola, &quot;vegetable&quot;, soy&#xD;&#xA;&#xD;&#xA;**For baking (biscuits &amp; pastry, or greasing a pan)** something solid at room temp : butter, shortening, lard&#xD;&#xA;&#xD;&#xA;**For general pan cooking:** olive oil (any kind), butter, anything from the &quot;baking (muffins)&quot; list.&#xD;&#xA;&#xD;&#xA;**For salad dressing:** any nut oil, mild oil, or virgin / extra virgin olive oil&#xD;&#xA;&#xD;&#xA;**For sauces:** Butter.&#xD;&#xA;&#xD;&#xA;**For finishing:** something flavorful to drizzle over at the last second... odds are, it's extra virgin olive oil, but possibly sesame or a nut oil.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Now, there's regional differences -- in the south, it's pretty common to save your bacon grease for cooking and to use shortening for frying.  Lard's still popular in hispanic (and likely other) cuisine, schmaltz (rendered poultry fat) is used in both Jewish and French cooking.  Ghee (similar to clarified butter), is used Indian cuisine ... and the list goes on.&#xD;&#xA;&#xD;&#xA;If you're looking for a 'must keep on hand' list -- a mild oil, extra virgin olive oil and butter will get you through most anything.  Add shortening if you like baking, and sesame oil if you like to cook asian food, and you'll be prepared for most anything." />
  <row Id="1303" PostHistoryTypeId="5" PostId="705" RevisionGUID="f3ae2fbe-34ac-45b1-93b1-7b1772b38d1b" CreationDate="2010-07-12T03:50:15.880" UserId="115" Comment="added 177 characters in body" Text="There are a great many oils and fats on the market, which you choose to use will largely depend on several factors:&#xD;&#xA;&#xD;&#xA; - Type of cuisine being prepared&#xD;&#xA; - Health considerations&#xD;&#xA; - Flavour profile required&#xD;&#xA;&#xD;&#xA;The most common oils are probably&#xD;&#xA;&#xD;&#xA; - Olive oil - This is a great oil for preparing a whole variety of foods, it's also great in salads. It typically comes in three varieties:&#xD;&#xA;&#xD;&#xA; - Extra Virgin - The highest quality - lower acidity and a greater proportion of antioxidants &#xD;&#xA; - Virgin - lower in quality - slightly higher acidity&#xD;&#xA; - Plain - low quality and high acidity,&#xD;&#xA;&#xD;&#xA;Olive oil has numerous health benefits and is great for the heart. It can be used with temperatures up to around 350c&#xD;&#xA;&#xD;&#xA;Sunflower oil - A good all purpose oil, useful for cooking and salads, can be used with temperatures up to 220c&#xD;&#xA;&#xD;&#xA;Corn oil - Not a great deal of taste but is great for frying. it's also not terribly healthy. use with temperatures up to 400c&#xD;&#xA;&#xD;&#xA;Peanut oil - My favourite when cooking Asian food. Can be used with temperatures up to 220c.&#xD;&#xA;&#xD;&#xA;Butter is also commonly used in cooking either alone or with oil. Butter brings a richness to sauces, it's also great for adding at the end of the cooking process to add a little sweetness and shine to the food.&#xD;&#xA;&#xD;&#xA;Another form of butter, referred to as clarified butter or ghee is used in the preparation of Indian food. it has a slightly nutty flavour and a high smoke point. I nearly always make my own but you can buy it.&#xD;&#xA;&#xD;&#xA;It addition to the aforementioned oils, there are a number of 'specialist' oils that are fantastic in salads:&#xD;&#xA;&#xD;&#xA; - Walnut oil&#xD;&#xA; - Hazelnut oil&#xD;&#xA; - Sesame oil&#xD;&#xA;&#xD;&#xA;All of these have a very distinctive flavour and should be used in moderation. sesame oil is really great in Asian food. Add a little sesame oil with the peanut oil for cooking or add a little towards the end.&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;Edit: I forgot to mention lard. Lard is used in a variety of cooking processes, including baking and frying. It has a very high smoke pint, which makes it ideal for deep frying.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1304" PostHistoryTypeId="2" PostId="707" RevisionGUID="0bf1849b-3d07-4582-92da-caad6637bf13" CreationDate="2010-07-12T03:50:28.407" UserId="205" Text="I've heard that pouring a cold liquid into a very hot cast-iron pan can destroy it (because it's more brittle than a steel pan for instance). Is that true or do most of you deglace in cast-iron pans as well?" />
  <row Id="1305" PostHistoryTypeId="1" PostId="707" RevisionGUID="0bf1849b-3d07-4582-92da-caad6637bf13" CreationDate="2010-07-12T03:50:28.407" UserId="205" Text="Is it safe to deglace a cast-iron pan?" />
  <row Id="1306" PostHistoryTypeId="3" PostId="707" RevisionGUID="0bf1849b-3d07-4582-92da-caad6637bf13" CreationDate="2010-07-12T03:50:28.407" UserId="205" Text="&lt;please-remove-this-tag&gt;&lt;cast-iron&gt;" />
  <row Id="1307" PostHistoryTypeId="2" PostId="708" RevisionGUID="dbe423fc-5ebc-408d-b0fc-08b3a0914012" CreationDate="2010-07-12T04:06:58.057" UserId="152" Text="Here's one: http://www.foodreference.com/html/chest-puree-925.html&#xD;&#xA;&#xD;&#xA;I haven't tried it though. It looks like &lt;a href=&quot;http://www.google.com/search?q=chestnut+puree+recipe&quot;&gt;&quot;chestnut puree recipe&quot;&lt;/a&gt; works fine on Google." />
  <row Id="1308" PostHistoryTypeId="2" PostId="709" RevisionGUID="213d110f-e403-4b41-99fe-fc8dd4a44cf8" CreationDate="2010-07-12T04:18:51.430" UserId="41" Text="A metal pan will not crack simply from cold liquid.  If you heat it up to a very high temperature and *submerge* it in cold water, that's not such a good idea.  But deglazing is just a tiny amount of liquid.&#xD;&#xA;&#xD;&#xA;Now, aluminum is another story - if it's hot enough and you pour cold water (or cold anything) on it, it can *warp*, even with a relatively small amount of liquid.  And for Teflon and other &quot;coated&quot; cookware, you can ruin the coating that way.  But heavier steel or cast iron - no way.&#xD;&#xA;&#xD;&#xA;If you're really concerned, just keep the deglazing liquid at room temperature.  Deglazing is usually done with vinegar and you keep that at room temperature anyway, right?  I deglaze my CI all the time with cider vinegar and have never experienced even the tiniest crack in 10 years.  I'm pretty sure it's safe.  It's great, actually; CI deglazes very easily, you just need a small splash of vinegar." />
  <row Id="1309" PostHistoryTypeId="2" PostId="710" RevisionGUID="e9da7d89-0123-4be4-a274-4aa4f6289010" CreationDate="2010-07-12T04:24:36.090" UserId="123" Text="I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook). &#xD;&#xA;&#xD;&#xA;Sometimes the spatula I'm using doesn't want to slide under the egg very easily. Is there anything special about the type of spatula or special preparation with the pan or eggs that might make this harder or easier?" />
  <row Id="1310" PostHistoryTypeId="1" PostId="710" RevisionGUID="e9da7d89-0123-4be4-a274-4aa4f6289010" CreationDate="2010-07-12T04:24:36.090" UserId="123" Text="How do I flip an egg when preparing it &quot;over easy&quot;?" />
  <row Id="1311" PostHistoryTypeId="3" PostId="710" RevisionGUID="e9da7d89-0123-4be4-a274-4aa4f6289010" CreationDate="2010-07-12T04:24:36.090" UserId="123" Text="&lt;please-remove-this-tag&gt;&lt;eggs&gt;" />
  <row Id="1312" PostHistoryTypeId="5" PostId="499" RevisionGUID="5c436e5a-4999-4e7c-9087-1f6d0e884673" CreationDate="2010-07-12T04:26:12.097" UserId="115" Comment="deleted 13 characters in body" Text="I don't believe there is anything that can be cooked in a slow cooker that can't also be cooked by conventional methods, in a casserole dish, with the same results. The most important question is how to prepare the ingredients correctly.&#xD;&#xA;&#xD;&#xA;Any cut of meat, if not treated correctly, can turn out 'tough' or 'rubbery' so the first thing to do is get to understand how to prepare meat. Believe me, it's not as simple as it sounds.&#xD;&#xA;&#xD;&#xA;There are also downsides to slow cookers, some of which have resulted in hospital cases through poisoning, simply because the slow cooker wasn't able to supply enough heat. Vegetables loose more nutrients through slow cooking as well as their colour. " />
  <row Id="1313" PostHistoryTypeId="2" PostId="711" RevisionGUID="bd5a35cd-cdeb-461b-ba6a-124977775296" CreationDate="2010-07-12T04:46:30.280" UserId="94" Text="When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple questions regarding storage:&#xD;&#xA;&#xD;&#xA;1. I use about a pound of it a time, so I took it out of its wrapping, cut it up, and put the pieces into sealable plastic bags, wrapped in foil, and then stuck them in the freezer. Is this an acceptable storage? &#xD;&#xA;&#xD;&#xA;2. The sell-by date will be coming up very soon. However I was looking at [this website][1] which states ground beef can be frozen for 3-4 months. Is it safe to store past the sell-by date? &#xD;&#xA;&#xD;&#xA;3. More generally, is sell-by meant to be different than &quot;use by&quot; dates I also see on certain items?&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.beefboard.org/consumer/checbeefstorage.asp" />
  <row Id="1314" PostHistoryTypeId="1" PostId="711" RevisionGUID="bd5a35cd-cdeb-461b-ba6a-124977775296" CreationDate="2010-07-12T04:46:30.280" UserId="94" Text="Ground beef storage and use past sell-by date" />
  <row Id="1315" PostHistoryTypeId="3" PostId="711" RevisionGUID="bd5a35cd-cdeb-461b-ba6a-124977775296" CreationDate="2010-07-12T04:46:30.280" UserId="94" Text="&lt;storage-method&gt;&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;beef&gt;" />
  <row Id="1316" PostHistoryTypeId="5" PostId="705" RevisionGUID="2a2d8e7b-b5b6-4b08-8580-26e28cef734a" CreationDate="2010-07-12T04:54:55.807" UserId="115" Comment="added 300 characters in body; deleted 154 characters in body; added 4 characters in body" Text="There are a great many oils and fats on the market, which you choose to use will largely depend on several factors:&#xD;&#xA;&#xD;&#xA; - Type of cuisine being prepared&#xD;&#xA; - Health considerations&#xD;&#xA; - Flavour profile required&#xD;&#xA;&#xD;&#xA;The most common oils are probably&#xD;&#xA;&#xD;&#xA; - Olive oil - This is a great oil for preparing a whole variety of foods, it's also great in salads. It typically comes in four varieties:&#xD;&#xA;&#xD;&#xA; - Extra Virgin&#xD;&#xA;&#xD;&#xA; - Virgin&#xD;&#xA;&#xD;&#xA; - Refined&#xD;&#xA;&#xD;&#xA; - Extra Light&#xD;&#xA;&#xD;&#xA;Olive oil has numerous health benefits and is great for the heart. Olive oil has a smoke point range between 208c for Extra virgin and 243c for Extra Light.&#xD;&#xA;&#xD;&#xA;Sunflower oil - A good all purpose oil, useful for cooking and salads. Sunflower oil has a smoke point of 226c&#xD;&#xA;&#xD;&#xA;Corn oil - Not a great deal of taste but is great for frying. it's also not terribly healthy. Corn oil has a smoke point of 233c&#xD;&#xA;&#xD;&#xA;Peanut oil - My favourite when cooking Asian food. Peanut oil has a smoke point of 225c.&#xD;&#xA;&#xD;&#xA;Butter is also commonly used in cooking either alone or with oil. Butter brings a richness to sauces, it's also great for adding at the end of the cooking process to add a little sweetness and shine to the food. Butter has a smoke point of 150c.&#xD;&#xA;&#xD;&#xA;Another form of butter, referred to as clarified butter or ghee is used in the preparation of Indian food. it has a slightly nutty flavour and a high smoke point. I nearly always make my own but you can buy it. Ghee has a smoke point range between 190c and 250c.&#xD;&#xA;&#xD;&#xA;It addition to the aforementioned oils, there are a number of 'specialist' oils that are fantastic in salads:&#xD;&#xA;&#xD;&#xA; - Walnut oil&#xD;&#xA; - Hazelnut oil&#xD;&#xA; - Sesame oil&#xD;&#xA;&#xD;&#xA;All of these have a very distinctive flavour and should be used in moderation. sesame oil is really great in Asian food. Add a little sesame oil with the peanut oil for cooking or add a little towards the end.&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;Edit: I forgot to mention lard. Lard is used in a variety of cooking processes, including baking and frying. It has a relatively high smoke pint, which makes it ideal for deep frying. It's also used in a process called larding, where small amounts of lard or lardons from bacon fat are injected into lean meat by means of a larding needle.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1317" PostHistoryTypeId="2" PostId="712" RevisionGUID="74a9cf4d-1e64-4a92-b050-4ef12426eb69" CreationDate="2010-07-12T05:18:07.157" UserId="160" Text="(1) Yes, that's fine. If you use freezer bags, you don't need foil even. For longer-term frozen storage, vacuum sealed bags work better.&#xD;&#xA;&#xD;&#xA;(2) Frozen food stored at 0°F (or lower) is basically safe to eat forever. Eventually, the flavor will be affected and you won't want to eat it (but it won't make you sick). Three to four months is reasonable in tightly-sealed freezer bags. Longer in vacuum sealed bags. The storage time is entirely a flavor thing, so you can get away with a little longer for strongly-seasoned meat (e.g., tacos) vs. lightly seasoned (hamburger). The sell-by date assumes storage at around 30°F (normal for refrigerated meat)&#xD;&#xA;&#xD;&#xA;(3) I believe so, stuff should still be good a few days after the sell by date." />
  <row Id="1318" PostHistoryTypeId="2" PostId="713" RevisionGUID="1392e085-cc3f-4f8e-9d67-5ffa61f1bb1f" CreationDate="2010-07-12T05:31:23.720" UserId="160" Text="Spraying or wiping your spatula with a little cooking spray may help you slide it under the egg." />
  <row Id="1319" PostHistoryTypeId="2" PostId="714" RevisionGUID="8fe79eaa-5140-4de3-828a-9082fd703400" CreationDate="2010-07-12T08:38:07.980" UserId="190" Text="I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs.&#xD;&#xA;&#xD;&#xA;I've heard a variety of &quot;folk lore&quot;-type rules for how it should be done, but what's really the right way?" />
  <row Id="1320" PostHistoryTypeId="1" PostId="714" RevisionGUID="8fe79eaa-5140-4de3-828a-9082fd703400" CreationDate="2010-07-12T08:38:07.980" UserId="190" Text="What's the right way to hard boil eggs?" />
  <row Id="1321" PostHistoryTypeId="3" PostId="714" RevisionGUID="8fe79eaa-5140-4de3-828a-9082fd703400" CreationDate="2010-07-12T08:38:07.980" UserId="190" Text="&lt;technique&gt;&lt;eggs&gt;&lt;hard-boiled-eggs&gt;&lt;best-practices&gt;" />
  <row Id="1322" PostHistoryTypeId="2" PostId="715" RevisionGUID="8637289f-5769-4423-af3c-b629ba5128c8" CreationDate="2010-07-12T08:52:56.870" UserId="209" Text="I want to build a cake with Pop Rocks / space dust. Has anyone got any ideas on how I would do this? If I add the Pop Rocks straight to my cake mixture, then I believe it'll just react. Any suggestions?" />
  <row Id="1323" PostHistoryTypeId="1" PostId="715" RevisionGUID="8637289f-5769-4423-af3c-b629ba5128c8" CreationDate="2010-07-12T08:52:56.870" UserId="209" Text="Cooking cakes with Pop Rocks / Space Dust. " />
  <row Id="1324" PostHistoryTypeId="3" PostId="715" RevisionGUID="8637289f-5769-4423-af3c-b629ba5128c8" CreationDate="2010-07-12T08:52:56.870" UserId="209" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="1325" PostHistoryTypeId="2" PostId="716" RevisionGUID="2f9afe33-b7ca-43bb-9456-c9d91dd9036c" CreationDate="2010-07-12T08:54:36.773" UserId="115" Text="I'm not sure there is a definitive way to cook hard boiled eggs, but the guidelines I tend to follow are:&#xD;&#xA;&#xD;&#xA; - Don't cook eggs straight from the fridge, let them adjust to room temperature.&#xD;&#xA; - Don't use fast boiling water, a gentle roll is enough&#xD;&#xA; - For soft boiled eggs, place them in boiling water (enough to cover the egg by about 2cm) for one minute. Remove from the heat and cover. Leave them for approximately 6 minutes.&#xD;&#xA; - For hard boiled eggs place them in boiling water and simmer for about 6 minutes. Once done cool them as quickly as possible, by running them under cold water.&#xD;&#xA;&#xD;&#xA;Timings may have to be adjusted slightly, depending upon the freshness of the eggs and also personal preference.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1326" PostHistoryTypeId="2" PostId="717" RevisionGUID="e9e2c1ee-0d1d-4a1e-9ce2-36bb0ba559ab" CreationDate="2010-07-12T08:54:37.927" UserId="209" Text="The pan must be as clean as possible, and the fat as pure as possible. &#xD;&#xA;Also, you can try cooking the egg on a lower heat so as to stop it sticking to the pan. " />
  <row Id="1327" PostHistoryTypeId="2" PostId="718" RevisionGUID="e86f1d9d-4ed6-42db-8f94-8156f66d5317" CreationDate="2010-07-12T08:57:44.220" UserId="209" Text="For simplicities sake, I go for a ratio of 2:1. If there's still water in the rice after it's cooked, just keep it on the heat with the lid off for a while. &#xD;&#xA;&#xD;&#xA;Also - If you're going to cook rice this way, it's important that you don't stir it whilst cooking. " />
  <row Id="1328" PostHistoryTypeId="2" PostId="719" RevisionGUID="e07ce220-2073-42a1-a28e-6c777959a0b1" CreationDate="2010-07-12T09:03:19.230" UserId="197" Text="I've never adjusted the length of time based on number of eggs. As long as the water is boiling I don't think it would take any longer to cook a dozen than to cook one (it might take the water longer to come up to boiling, I guess).&#xD;&#xA;&#xD;&#xA;For hard boiled I normally bring them up to the boil and then turn the heat off, and leave them for 15 minutes. If you like them less well-cooked, you could reduce this to 12 minutes. Then empty the pan and re-fill it cold water a couple of times to cool them down quickly. Leave rest of them sitting in the cold water while you prepare each one.&#xD;&#xA;" />
  <row Id="1329" PostHistoryTypeId="2" PostId="720" RevisionGUID="75260a8f-bb9a-47ea-aefa-f070e922805f" CreationDate="2010-07-12T09:08:12.417" UserId="209" Text="For Baking, to double the quantities, try the following: &#xD;&#xA;&#xD;&#xA; - Remove 1/3 of the cooking time. &#xD;&#xA; - Double the remaining amount. &#xD;&#xA; - Add your original third back on. &#xD;&#xA;&#xD;&#xA;So If you're doubling something that would take 1 hour to bake. &#xD;&#xA;&#xD;&#xA; - Remove 1/3 (Leaving 40 minutes) &#xD;&#xA; - Double this new amount (Giving 80 minutes)&#xD;&#xA; - Add your original 1/3 back on. (100 minutes)&#xD;&#xA;&#xD;&#xA;You may need to play around with the temperatures to make sure that you're not burning the outside. " />
  <row Id="1330" PostHistoryTypeId="2" PostId="721" RevisionGUID="ef0ffaff-32d2-4204-82ad-1e21938e1b0a" CreationDate="2010-07-12T09:22:09.203" UserId="191" Text="Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and the water nearly all gone. What am I doing wrong?" />
  <row Id="1331" PostHistoryTypeId="1" PostId="721" RevisionGUID="ef0ffaff-32d2-4204-82ad-1e21938e1b0a" CreationDate="2010-07-12T09:22:09.203" UserId="191" Text="What's the best way to cook brown rice?" />
  <row Id="1332" PostHistoryTypeId="3" PostId="721" RevisionGUID="ef0ffaff-32d2-4204-82ad-1e21938e1b0a" CreationDate="2010-07-12T09:22:09.203" UserId="191" Text="&lt;please-remove-this-tag&gt;&lt;rice&gt;&lt;brown&gt;" />
  <row Id="1333" PostHistoryTypeId="2" PostId="722" RevisionGUID="2e743cfd-8ad3-4a24-b01e-478d7ec881b8" CreationDate="2010-07-12T09:28:59.863" UserId="184" Text="The best thing I've figured out about turning eggs is: do not do it too early. You need to wait for the cooked part of the egg to develop a strong texture before it will support its own weight. It's very difficult to turn a floppy, soft egg, where it's comparatively easy to flip an egg that has been cooked more completely on one side. I also use a relatively high heat, as this &quot;crisps&quot; the cooked surface. It also makes the egg more attractive.&#xD;&#xA;&#xD;&#xA;The spatula you use can make a difference, also, though I believe this is minor. The spatula you want is a plastic one with a relatively thin, flexible blade. The really heavy spatulas tend to be too tall, in my experience, and _push_ the egg rather than sneak under it." />
  <row Id="1334" PostHistoryTypeId="2" PostId="723" RevisionGUID="fd2678a3-d668-400e-9c68-453c6570bd36" CreationDate="2010-07-12T09:33:54.153" UserId="53" Text="What exactly makes some fish &quot;Sushi Grade&quot;?" />
  <row Id="1335" PostHistoryTypeId="1" PostId="723" RevisionGUID="fd2678a3-d668-400e-9c68-453c6570bd36" CreationDate="2010-07-12T09:33:54.153" UserId="53" Text="What exactly is  &quot;Sushi Grade&quot; fish?" />
  <row Id="1336" PostHistoryTypeId="3" PostId="723" RevisionGUID="fd2678a3-d668-400e-9c68-453c6570bd36" CreationDate="2010-07-12T09:33:54.153" UserId="53" Text="&lt;fish&gt;&lt;sushi&gt;" />
  <row Id="1337" PostHistoryTypeId="2" PostId="724" RevisionGUID="914c0826-eceb-4236-9606-e4d73febe435" CreationDate="2010-07-12T09:34:27.880" UserId="122" Text="The recipe on my bag of brown rice says:&#xD;&#xA;&#xD;&#xA;* 1:2 ratio of rice and water&#xD;&#xA;* No salt in the water&#xD;&#xA;* Cook for 35 minutes&#xD;&#xA;* Rest for 5 minutes&#xD;&#xA;* Remove any surplus water&#xD;&#xA;&#xD;&#xA;They always come out good and soft :-)" />
  <row Id="1338" PostHistoryTypeId="6" PostId="650" RevisionGUID="50c03306-2c84-4dd3-9b92-5fd44f9dfd10" CreationDate="2010-07-12T09:37:35.697" UserId="122" Comment="edited tags" Text="&lt;technique&gt;&lt;baking&gt;&lt;blind-baking&gt;&lt;baking-technique&gt;" />
  <row Id="1339" PostHistoryTypeId="2" PostId="725" RevisionGUID="a3e78592-a899-4334-989d-1e11bf662fdd" CreationDate="2010-07-12T09:37:54.823" UserId="210" Text="I recently was making some orange jelly which was going to be dipped in chocolate.  I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate.  What other gelling agents could I have used, and what are their properties?&#xD;&#xA;&#xD;&#xA;I'd like to expand my knowledge of what does what so I can choose the best aganet for setting a jelly in a particular situation." />
  <row Id="1340" PostHistoryTypeId="1" PostId="725" RevisionGUID="a3e78592-a899-4334-989d-1e11bf662fdd" CreationDate="2010-07-12T09:37:54.823" UserId="210" Text="What are alternative gelling agents to gelatine?  And what are their properties?" />
  <row Id="1341" PostHistoryTypeId="3" PostId="725" RevisionGUID="a3e78592-a899-4334-989d-1e11bf662fdd" CreationDate="2010-07-12T09:37:54.823" UserId="210" Text="&lt;technique&gt;&lt;ingredients&gt;&lt;gelling-agents&gt;" />
  <row Id="1342" PostHistoryTypeId="2" PostId="726" RevisionGUID="c3464584-a7a7-4abc-9978-1149805953c0" CreationDate="2010-07-12T09:47:06.273" UserId="210" Text="You can use cling film instead of foil, then when put in the hot oven, it will shrink at the edges a little and almost pull the top in to make it contain the rice a bit.  This can make it easier to lift the rice in and out.  The cling film won't melt though.  you do need the cling film to be wide enough though, or if not you need to overlap a few layers.  Still easier to use beans though as there are fewer to pick up if anything does go wrong...." />
  <row Id="1343" PostHistoryTypeId="2" PostId="727" RevisionGUID="46355b22-6f32-4dbe-a602-86a1b9996bc7" CreationDate="2010-07-12T10:07:08.227" UserId="122" Text="I haven't used it, but I've heard that Agar-agar can be used to solidify hot things." />
  <row Id="1344" PostHistoryTypeId="5" PostId="725" RevisionGUID="b380c835-872c-4fb2-b421-636881c0fd79" CreationDate="2010-07-12T10:16:36.270" UserId="210" Comment="deleted 1 characters in body" Text="I recently was making some orange jelly which was going to be dipped in chocolate.  I couldn't use gelatine to set the jelly as it returned to a liquid below the temperature of the melted chocolate.  What other gelling agents could I have used, and what are their properties?&#xD;&#xA;&#xD;&#xA;I'd like to expand my knowledge of what does what so I can choose the best agent for setting a jelly in a particular situation." />
  <row Id="1345" PostHistoryTypeId="2" PostId="728" RevisionGUID="f6125fdb-6ab4-4df5-a842-4bcf531b4266" CreationDate="2010-07-12T10:19:16.673" UserId="125" Text="I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once it splits? " />
  <row Id="1346" PostHistoryTypeId="1" PostId="728" RevisionGUID="f6125fdb-6ab4-4df5-a842-4bcf531b4266" CreationDate="2010-07-12T10:19:16.673" UserId="125" Text="How can I fix a hollandaise sauce after it has split?" />
  <row Id="1347" PostHistoryTypeId="3" PostId="728" RevisionGUID="f6125fdb-6ab4-4df5-a842-4bcf531b4266" CreationDate="2010-07-12T10:19:16.673" UserId="125" Text="&lt;technique&gt;&lt;hollandaise&gt;" />
  <row Id="1348" PostHistoryTypeId="2" PostId="729" RevisionGUID="9dbfd6e0-eb65-468d-a312-974f895d7fc3" CreationDate="2010-07-12T10:24:42.190" UserId="176" Text="As @jmoeller says, slice and salt the eggplant.&#xD;&#xA;Preferably wait for an hour, but even 15 minutes takes out some.&#xD;&#xA;I usually just use a papertowel to remove bitter fluids and most of the water.&#xD;&#xA;&#xD;&#xA;If you then desire them fried, but not too much oil. Frying in the oven requires much less oil.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1349" PostHistoryTypeId="2" PostId="730" RevisionGUID="e823eb84-6dd7-46d1-8fd3-aba758a70fe5" CreationDate="2010-07-12T10:30:58.987" UserId="16" Text="So far, the best reference I found is Wikipedia.&#xD;&#xA;&#xD;&#xA;[Black pepper][1] (Piper nigrum) has the following varieties:&#xD;&#xA;&#xD;&#xA;  - *Black pepper*&#xD;&#xA;  - *White pepper*&#xD;&#xA;  - *Green pepper*&#xD;&#xA;  - *Orange pepper* and *red pepper*&#xD;&#xA;&#xD;&#xA;[Cubeb][2] (Piper cubeba), or *tailed pepper*&#xD;&#xA;&#xD;&#xA;[Long pepper][3] (Piper longum)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Black_pepper&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cubeb&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Long_pepper" />
  <row Id="1350" PostHistoryTypeId="4" PostId="221" RevisionGUID="16cdf28c-2ac4-45fd-86c0-6f3ab2140939" CreationDate="2010-07-12T10:32:37.847" UserId="16" Comment="edited title" Text="Pepper spice varieties" />
  <row Id="1351" PostHistoryTypeId="2" PostId="731" RevisionGUID="e6aa54b2-4e20-4150-8a7f-a841c09bf851" CreationDate="2010-07-12T10:37:33.130" UserId="115" Text="The only ones I'm familiar with are&quot;&#xD;&#xA;&#xD;&#xA; - Leaf gelatine - made from animal protein&#xD;&#xA; - Powdered gelatine - made from animal protein&#xD;&#xA; - Agar Agar - made from seaweed&#xD;&#xA; - Arrowroot - made from plant material&#xD;&#xA; - Pectin - made from plant material&#xD;&#xA;&#xD;&#xA;Any of the above are, suitable for making a variety of items. such as jam, jellies, marmalades etc. The degree of 'firmness' of the product is related to the quantity of gelling agent to the amount of water. " />
  <row Id="1352" PostHistoryTypeId="2" PostId="732" RevisionGUID="ec19008e-0313-4320-a412-37fb46c42431" CreationDate="2010-07-12T10:40:16.777" UserId="210" Text="You can rescue it by starting the process again, with an egg yolk in a bowl over a bain-marie which you whisk until it starts to thicken a little.  then incorporate a little warm melted butter into the egg yolk.  Once this is incorporated you can slowly start to add the split hollandaise and this should then incorporate into the new base, unsplit.&#xD;&#xA;&#xD;&#xA;There is a video [here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://uktv.co.uk/food/stepbystep/aid/533100/displayVideo/hi" />
  <row Id="1353" PostHistoryTypeId="2" PostId="733" RevisionGUID="d5e08b6d-5a91-40b9-8f45-edcf2f06a11a" CreationDate="2010-07-12T11:24:28.457" UserId="204" Text="I have a lovely recipe (for stir-fried tofu) that uses arrowroot as its thickener. This is easy to use, and adds a nice subtle flavour of its own to the dish. However, I am now living somewhere where I can't find any - what would you recommend as an alternative? The flavours of the dish are quite delicate, and it is fried at a quite high heat. " />
  <row Id="1354" PostHistoryTypeId="1" PostId="733" RevisionGUID="d5e08b6d-5a91-40b9-8f45-edcf2f06a11a" CreationDate="2010-07-12T11:24:28.457" UserId="204" Text="Alternative to arrowroot" />
  <row Id="1355" PostHistoryTypeId="3" PostId="733" RevisionGUID="d5e08b6d-5a91-40b9-8f45-edcf2f06a11a" CreationDate="2010-07-12T11:24:28.457" UserId="204" Text="&lt;substitutions&gt;&lt;thickening&gt;" />
  <row Id="1356" PostHistoryTypeId="2" PostId="734" RevisionGUID="ca68fede-d8ef-481e-8e24-87a059c9f441" CreationDate="2010-07-12T11:29:18.793" UserId="204" Text="I have had some success just keeping the knife wet (though I agree that using a really sharp knife is probably the single most important factor). So just dip the knife in water or run it under a tap after every few cuts. " />
  <row Id="1357" PostHistoryTypeId="2" PostId="735" RevisionGUID="02a9e4a2-1112-4549-8b0d-59b837f3341c" CreationDate="2010-07-12T11:47:59.057" UserId="183" Text="For your application you may want to use agar.  It is easy to find, gels at room temperature, and will remain so to about 90C.  The acidity of the orange juice will slowly (a few days) break down the agar, but it should give you enough time for a dish.  Other agents include:&#xD;&#xA;&#xD;&#xA;* sodium alginate&#xD;&#xA;* carrageenan &#xD;&#xA;* xantham gum&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;A good description of the gelling agents from a cooking perspective can be found in the sites on molecular gastronomy such as tech blog of the [French Culinary Institute][1] or [Martin Lerch's hydrocolloid recipe collection.][2]&#xD;&#xA;&#xD;&#xA;[1]:http://cookingissues.wordpress.com/primers/hydrocolloids-primer/&#xD;&#xA;[2]:http://blog.khymos.org/2010/05/04/update-texture-version-2-3/&#xD;&#xA;" />
  <row Id="1358" PostHistoryTypeId="2" PostId="736" RevisionGUID="57a6b1e4-3d62-447d-acfd-3c709bc5e8a5" CreationDate="2010-07-12T12:01:49.437" UserId="210" Text="you should be able to use potato starch (or corn starch) as an alternative thickener.  Although  these will cause the sauce to become cloudy, rather then the clear of arrowroot. " />
  <row Id="1359" PostHistoryTypeId="2" PostId="737" RevisionGUID="97f3f855-d16d-49dc-b6ec-6cdda93fe963" CreationDate="2010-07-12T12:04:35.653" UserId="210" Text="if you spoon a little of the frying oil over the top of the egg whilst it is cooking this will help to 'set' the top of the egg, making less likely to tear apart or break the yolk when you do flip it.  Also try and flip with the yolk near the bottom of the spatula so it has less distance to travel and will less likely to break." />
  <row Id="1360" PostHistoryTypeId="5" PostId="736" RevisionGUID="0fe1e890-a5a3-4d75-a690-6054002506c0" CreationDate="2010-07-12T12:10:14.410" UserId="210" Comment="edited body" Text="you should be able to use potato starch (or corn starch) as an alternative thickener.  Although  these will cause the sauce to become cloudy, rather than the clear of arrowroot. " />
  <row Id="1361" PostHistoryTypeId="2" PostId="738" RevisionGUID="a37ada17-d326-47b3-b496-ec151291f420" CreationDate="2010-07-12T12:10:54.847" UserId="115" Text="This FAQ will probably help http://www.sushifaq.com/sushi-grade-fish.htm" />
  <row Id="1362" PostHistoryTypeId="2" PostId="739" RevisionGUID="d2d7dbdf-6532-438d-9bb4-755a4ad472b7" CreationDate="2010-07-12T12:41:36.890" UserId="210" Text="if you find you have things stuck to the inside of the wok that you might be tempted to try and scrub off, you can instead flip the wok upside down over the flame and allow the deposits to be burnt off.  Once they have been burnt for a while the ash should come off easily with a wipe (don't forget to let the wok cool first!) and this helps avoid the scratching and keeps the wok seasoned" />
  <row Id="1363" PostHistoryTypeId="5" PostId="685" RevisionGUID="3b3b1535-4c96-4da1-aff7-cf90e7c2a80d" CreationDate="2010-07-12T12:54:15.930" UserId="67" Comment="changed kosher salt to coarse salt, as it might not be called that in all countries." Text="Besides the material itself, there are lots of other factors -- &#xD;&#xA;&#xD;&#xA;**Surface** : There are smooth plastic cutting boards, and there are rougher ones.  I prefer the rougher ones, as smooth means things are slipping all over the place and its can be dangerous.  Plastic will roughen up with use, but cuts and nicks in plastic boards means more places for germs.  For those thin plastic cutting mats, they're so lightweight that you have to worry about both the food sliding, and the mat itself sliding.&#xD;&#xA;&#xD;&#xA;**Thickness** : Those 'butcher block' wooden boards look great, but I don't like them for two reasons: I'm short, and it raises the surface that I'm cutting at; they're heavier, and I like being able to pick up my cutting board to take to my stove, as my cutting area is near my sink, not my stove.&#xD;&#xA;&#xD;&#xA;**Size** : Large enough to hold the amount of food you tend to prep at one time, and not so overly large that it's a pain to move / clean / etc.  I like about 18&quot; x 24&quot; (45cm x 60cm), but if you're cooking for one in a small apartment, that might be a little large.  (although, one of my apartments was small enough that I used a large board, so I could span the sink, as there was all of maybe 30&quot; (75cm) of counter space.&#xD;&#xA;&#xD;&#xA;All this being said -- I use wood for all vegetables, and plastic cutting mats for meats and poultry, just because it saves me time sanitizing everything between cutting.  (although, I typically try to cut all of the vegetables first, then the meat, just to save on cleaning a knife).&#xD;&#xA;&#xD;&#xA;Part of the complaint against wood is that it's very hard to get germs out once they get into wood -- but [research has shown][1] that if you clean the surface, wood cutting boards are unlikely to transfer germs to other food, and a well-maintained wooden cutting board will self-heal and continues to be safe over time, whereas plastic can't be simply wiped down once it starts developed scratches from use.  To sanitize wood boards, use half a lemon, and coarse salt (I use kosher salt), and use the cut side to scrub the board.  Rinse, let it dry, and give it some food-grade mineral oil every few months, depending on how humid your area is.  If it's looking sad, you can always sand it down, re-sanitize it and re-oil it.&#xD;&#xA;&#xD;&#xA;  [1]: http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm" />
  <row Id="1364" PostHistoryTypeId="2" PostId="740" RevisionGUID="57135d25-ae41-44ca-9130-59147235a925" CreationDate="2010-07-12T12:57:20.370" UserId="211" Text="There is no real definition of 'sushi grade' fish.  It's purely a marketing term to imply a higher quality piece of fish.&#xD;&#xA;&#xD;&#xA;There are [some actions that should be done for tuna][1] (really for all fish, but especially for tuna) when they are caught, such as bleeding them immediately, destroying the neural canal, reducing the temperature of the fish immediately, etc. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://docs.google.com/viewer?a=v&amp;q=cache:gCII6vRZO9gJ:www.spc.int/coastfish/fishing/sashimi_e/sashimi.pdf+tuna+destroy+neural&amp;hl=en&amp;gl=us&amp;pid=bl&amp;srcid=ADGEESizs0m60FQ5uJJxzhFmBsjKuNy1Z2VvhQY1vTqnz8ZVurkFMptqRoHdz_W-ide-28u307-RI7x177aN-nEZH6u6v2BN6elM_IVikTzSRbHu30X-yNhcUEozj2CZ2BvdF_Rfbzqp&amp;sig=AHIEtbRtp-6ErOuTPOvl0cxsInKv281tIA" />
  <row Id="1365" PostHistoryTypeId="2" PostId="741" RevisionGUID="132163d0-e770-44d9-b49b-fbd8a9b68211" CreationDate="2010-07-12T12:58:38.853" UserId="211" Text="Keep your face away from the onion.  Seriously!  If you just move your head so it isn't directly above the onion when you cut it, the gasses that would normally go into your eyes won't and you won't cry." />
  <row Id="1366" PostHistoryTypeId="5" PostId="737" RevisionGUID="76e02a9a-5ad0-4e44-bede-627f7db2b2c2" CreationDate="2010-07-12T13:01:34.527" UserId="210" Comment="added 3 characters in body" Text="if you spoon a little of the frying oil over the top of the egg whilst it is cooking this will help to 'set' the top of the egg, making less likely to tear apart or break the yolk when you do flip it.  Also try and flip with the yolk near the bottom of the spatula so it has less distance to travel and will be less likely to break." />
  <row Id="1367" PostHistoryTypeId="5" PostId="735" RevisionGUID="c3208690-9e7c-477b-97eb-1f66e646735a" CreationDate="2010-07-12T13:02:30.657" UserId="183" Comment="fixed Martin's last name" Text="For your application you may want to use agar.  It is easy to find, gels at room temperature, and will remain so to about 90C.  The acidity of the orange juice will slowly (a few days) break down the agar, but it should give you enough time for a dish.  Other agents include:&#xD;&#xA;&#xD;&#xA;* sodium alginate&#xD;&#xA;* carrageenan &#xD;&#xA;* xantham gum&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;A good description of the gelling agents from a cooking perspective can be found in the sites on molecular gastronomy such as tech blog of the [French Culinary Institute][1] or [Martin Lersch's hydrocolloid recipe collection.][2]&#xD;&#xA;&#xD;&#xA;[1]:http://cookingissues.wordpress.com/primers/hydrocolloids-primer/&#xD;&#xA;[2]:http://blog.khymos.org/2010/05/04/update-texture-version-2-3/&#xD;&#xA;" />
  <row Id="1368" PostHistoryTypeId="2" PostId="742" RevisionGUID="d1d1bc71-f687-412f-995c-7c93340c5fa8" CreationDate="2010-07-12T13:35:57.833" UserId="16" Text="I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home." />
  <row Id="1369" PostHistoryTypeId="1" PostId="742" RevisionGUID="d1d1bc71-f687-412f-995c-7c93340c5fa8" CreationDate="2010-07-12T13:35:57.833" UserId="16" Text="How can I cook a perfect deep-fried Mars bar?" />
  <row Id="1370" PostHistoryTypeId="3" PostId="742" RevisionGUID="d1d1bc71-f687-412f-995c-7c93340c5fa8" CreationDate="2010-07-12T13:35:57.833" UserId="16" Text="&lt;frying&gt;&lt;best-practices&gt;&lt;scottish-cuisine&gt;" />
  <row Id="1371" PostHistoryTypeId="2" PostId="743" RevisionGUID="d6561385-8006-4f5c-869d-2954c55f0b21" CreationDate="2010-07-12T13:37:21.263" UserId="179" Text="First thing first, may be obvious but use a non stick pan.  &#xD;&#xA;Let your egg cook till the bottom is hard  &#xD;&#xA;Flip with your spatula with care&#xD;&#xA;&#xD;&#xA;If the heat is stronger the bottom will be ready faster and the yolk wont cook like it is hardboiled&#xD;&#xA;&#xD;&#xA;Another way to cook egg (IMO easier) is to put a lid on your pan an let the heat cook the top of the egg&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1372" PostHistoryTypeId="2" PostId="744" RevisionGUID="948535d5-29ec-4a56-a083-17e42b6a1901" CreationDate="2010-07-12T13:40:47.620" UserId="179" Text="Cutting them underwater is a little difficult but is the best technique I have tried" />
  <row Id="1373" PostHistoryTypeId="2" PostId="745" RevisionGUID="bf1c388d-7983-48fc-b34d-4f83a9b265d4" CreationDate="2010-07-12T13:48:27.523" UserId="160" Text="Never tried anything like this, but you asked for ideas...&#xD;&#xA;&#xD;&#xA;Can you even frost the cake with them w/o them reacting? If they only react w/ water, you may be able to get them in a fat-based frosting. Especially if you use this for the middle frosting of a two-layer cake, this may work.&#xD;&#xA;&#xD;&#xA;If you really want them in the cake itself, and they don't react with the baked cake (it has water still, I bet they do) you could make a double-layer cake, and insert them into the hidden surfaces (e.g., the bottom of the top layer and the top of the bottom layer). Just make some slits and put them in." />
  <row Id="1374" PostHistoryTypeId="5" PostId="54" RevisionGUID="a4ef4ecf-9ada-41ab-915e-bff25edbd76c" CreationDate="2010-07-12T15:31:21.843" UserId="2" Comment="added 5 characters in body; edited tags" Text="I've been watching a lot of Hells Kitchen and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto.  This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong.  I'd like to try making this dish at home so what is the technique I should use to ensure a tasty final result? Test" />
  <row Id="1375" PostHistoryTypeId="6" PostId="54" RevisionGUID="a4ef4ecf-9ada-41ab-915e-bff25edbd76c" CreationDate="2010-07-12T15:31:21.843" UserId="2" Comment="added 5 characters in body; edited tags" Text="&lt;technique&gt;&lt;rice&gt;&lt;italian-cuisine&gt;&lt;risotto&gt;" />
  <row Id="1376" PostHistoryTypeId="2" PostId="746" RevisionGUID="96dae473-ef13-400c-bd15-0ec21882b04b" CreationDate="2010-07-12T15:31:28.257" UserId="209" Text="You're not doing anything wrong. Brown Rice can be weird like that. &#xD;&#xA;Just pop some more water in, and keep cooking it.&#xD;&#xA;&#xD;&#xA; - If there is no water - add some more water. &#xD;&#xA; - If the rice still tastes undercooked, cook it some more. &#xD;&#xA;&#xD;&#xA;Brown rice can be a bit chewier than white rice, so it may be worth finding someone who cooks with brown rice to tell you when it's done. " />
  <row Id="1377" PostHistoryTypeId="2" PostId="747" RevisionGUID="261e1f30-e9f5-4d2c-8539-8b3eb420d135" CreationDate="2010-07-12T15:36:49.567" UserId="43" Text="I agree with Mike Sherov's suggestions.&#xD;&#xA;&#xD;&#xA;Additionally, I like sweet brandy-based glazes on chicken. For example, here's a recipe from a Rachael Ray book: &lt;a href=&quot;http://www.justrightmenus.com/recipe.php?id=112&quot;&gt;Brandy and Orange Chicken&lt;/a&gt; (from: &lt;a href=&quot;http://www.amazon.com/dp/1891105108/&quot;&gt;Rachael Ray 30-Minute Meals 2&lt;/a&gt;)&#xD;&#xA;&#xD;&#xA;Regarding substitution. Unless the recipe asks for a specific kind of non-apple Brandy, you should be fine substituting. Just realize that your food won't taste exactly like someone else's and may not taste as the recipe author originally intended. This isn't necessarily a bad thing; just something to keep in mind." />
  <row Id="1378" PostHistoryTypeId="2" PostId="748" RevisionGUID="5eaf93c2-5f05-4fbe-a372-31cd302d549e" CreationDate="2010-07-12T15:39:21.267" UserId="27" Text="Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do you do or add to your egg white mixture in order to help it form peaks when you are having troubles." />
  <row Id="1379" PostHistoryTypeId="1" PostId="748" RevisionGUID="5eaf93c2-5f05-4fbe-a372-31cd302d549e" CreationDate="2010-07-12T15:39:21.267" UserId="27" Text="Making my meringues form peaks" />
  <row Id="1380" PostHistoryTypeId="3" PostId="748" RevisionGUID="5eaf93c2-5f05-4fbe-a372-31cd302d549e" CreationDate="2010-07-12T15:39:21.267" UserId="27" Text="&lt;eggs&gt;&lt;meringue&gt;" />
  <row Id="1381" PostHistoryTypeId="2" PostId="749" RevisionGUID="1724c6b3-4f66-4ad1-84c2-378e33cd61eb" CreationDate="2010-07-12T15:52:12.103" UserId="67" Text="Corn starch (aka cornflour) will usually work and is more readily available, but it won't work well for acidic sauces, where you'll want to use tapioca starch.  (aka. cassava flour; if all you can find is tapioca in granule form, grind it up first).&#xD;&#xA;&#xD;&#xA;For a more thorough list of starch based thickeners and their alternatives, see [Cook's Thesaurus: Thickeners][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/ThickenStarch.html" />
  <row Id="1382" PostHistoryTypeId="2" PostId="750" RevisionGUID="42b0c14f-85ec-4fca-a466-4e7871e5063c" CreationDate="2010-07-12T15:54:33.413" UserId="43" Text="As implied in some other answers, you want to cut the onion with as few cuts as possible so you are releasing as little of these gases as possible. You want clean cuts.&#xD;&#xA;&#xD;&#xA;- Your blade should be sharp. Dull knifes will tear open more of the onion and release more gases&#xD;&#xA;- Use a straight blade. Serrated blades tear and grate and release far more of these gases&#xD;&#xA;- Less motion is better. If you use a hand-held knife or a mechanical chopper that goes straight down, this is much better than using a rotating saw like some restaurants and delis use." />
  <row Id="1383" PostHistoryTypeId="2" PostId="751" RevisionGUID="643a7acd-f62e-4c02-b97b-be22f4275002" CreationDate="2010-07-12T15:58:24.427" UserId="41" Text="&quot;Sushi grade&quot; means that it is safe to prepare and eat raw.  In order to do that, it must be frozen to kill any parasites.  That means it either has to be:&#xD;&#xA;&#xD;&#xA;  * Frozen at -20° C (-4° F) for 7 days; or&#xD;&#xA;  * Frozen at -35° C (-31° F - &quot;flash frozen&quot;) for 15 hours.&#xD;&#xA;&#xD;&#xA;There aren't any official regulations about the fish itself or its quality, and most sushi/sashimi distributors have much more stringent rules of their own beyond the freezing guarantee." />
  <row Id="1384" PostHistoryTypeId="2" PostId="752" RevisionGUID="b6e2f025-9c3b-4294-96be-c950193dc608" CreationDate="2010-07-12T16:00:46.687" UserId="100" Text="The Japanese Knife Company has a couple of good tutorials on their website. http://www.japaneseknifecompany.com/VIDEOS/tabid/234/Default.aspx" />
  <row Id="1385" PostHistoryTypeId="2" PostId="753" RevisionGUID="49f93933-ed80-4133-98e2-958247977e92" CreationDate="2010-07-12T16:18:56.470" UserId="67" Text="You might try modified tapioca starch, if you can heat the base of the jelly enough to set the starch; I've only used the regular form, but the processing of &quot;modified&quot; tapioca is supposed to remain stable at temperature (somewhere near 50C)&#xD;&#xA;&#xD;&#xA;I'm also not sure how well tapioca handles acids (which 'orange jelly' might be); I know agar has issues with acid.&#xD;&#xA;&#xD;&#xA;For a list and description of alternative gelling agents, see [Cook's Thesaurus: Gelatins][1] (and possibly, [Starch Thickeners][2])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/ThickenGelatins.html&#xD;&#xA;  [2]: http://www.foodsubs.com/ThickenStarch.html" />
  <row Id="1386" PostHistoryTypeId="2" PostId="754" RevisionGUID="94d24cce-b85b-48d8-91d7-8729b3e34ee9" CreationDate="2010-07-12T16:35:00.510" UserId="92" Text="What ingredients do you need, and what steps to perform to make Bruschetta?  &#xD;&#xA;&#xD;&#xA;While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topping, on crusty bread (I think there was some olive oil on the bread?)&#xD;&#xA;&#xD;&#xA;Is there a trick to making the tomatoes succulent, or is it simply down to good ingredients?&#xD;&#xA;&#xD;&#xA;Thanks :)" />
  <row Id="1387" PostHistoryTypeId="1" PostId="754" RevisionGUID="94d24cce-b85b-48d8-91d7-8729b3e34ee9" CreationDate="2010-07-12T16:35:00.510" UserId="92" Text="How to make - succulent - Bruschetta?" />
  <row Id="1388" PostHistoryTypeId="3" PostId="754" RevisionGUID="94d24cce-b85b-48d8-91d7-8729b3e34ee9" CreationDate="2010-07-12T16:35:00.510" UserId="92" Text="&lt;please-remove-this-tag&gt;&lt;recipe&gt;&lt;ingredients&gt;" />
  <row Id="1389" PostHistoryTypeId="2" PostId="755" RevisionGUID="5a4194ea-0cc6-4110-b20c-54aa1181f25a" CreationDate="2010-07-12T16:42:39.253" UserId="33" Text="The trick is to chill the Mars bar in a fridge for a few hours before cooking. &#xD;&#xA;&#xD;&#xA;Prepare a batter mix (the kind you deep fry fish in) and get your oil heated to temperature.&#xD;&#xA;&#xD;&#xA;Remove the Mars Bar from the fridge and immediately coat in the batter and cook in the oil right away. Cook until the batter is golden and serve with a scoop of ice-cream.&#xD;&#xA;&#xD;&#xA;You can also do this with Snickers bars. It's also worth trying with miniature Mars and Snickers bars.&#xD;&#xA;&#xD;&#xA;As a Scotsman I must apologise for inflicting this culinary delight on the rest of the world :)" />
  <row Id="1390" PostHistoryTypeId="2" PostId="756" RevisionGUID="eea23204-aa56-4e9f-816b-743bba0217a4" CreationDate="2010-07-12T16:50:32.990" UserId="33" Text="I usually pop my rice into a pan, shake the pan to even the rice out across the bottom of the pan.&#xD;&#xA;&#xD;&#xA;I then add cold water to cover roughly half way up my thumb where my thumb is touching the surface of the rice.&#xD;&#xA;&#xD;&#xA;Place onto the hob and quickly bring to the boil and then immediately turn down to the lowest setting on the smallest ring and cover with a lid.&#xD;&#xA;&#xD;&#xA;Leave the rice to cook for around 30-35 minutes. Don't be worried if it looks like it's going to dry out, the steam in the pan under the lid will keep things moist. Don't be tempted to remove the lid to check on things, you'll lose all the moisture/steam and it'll dry out/stick." />
  <row Id="1391" PostHistoryTypeId="2" PostId="757" RevisionGUID="42ad98cd-784f-485b-a376-2750cf9c0b0b" CreationDate="2010-07-12T16:54:22.530" UserId="33" Text="This is basically down to buying good ingredients. Mass produced tomatoes can be a bit dry so try and source organic ingredients that haven't been force grown in these factory sized poly-tunnels.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1392" PostHistoryTypeId="2" PostId="758" RevisionGUID="0f0ea954-f338-4911-94cc-1041daf5bd7a" CreationDate="2010-07-12T16:58:30.950" UserId="210" Text="I made some sorbet at the weekend, and relaised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard.&#xD;&#xA;&#xD;&#xA;What is the best way to bring it to a usable temperature quickly?  We chucked it in the microwave and then hacked it with a spatula, but ended up with a lumpy texture as many parts were still very frozen.  Any ideas to avoid a repeat in the future would be appreciated." />
  <row Id="1393" PostHistoryTypeId="1" PostId="758" RevisionGUID="0f0ea954-f338-4911-94cc-1041daf5bd7a" CreationDate="2010-07-12T16:58:30.950" UserId="210" Text="What's the best way to defrost ice-cream/sorbet quickly?" />
  <row Id="1394" PostHistoryTypeId="3" PostId="758" RevisionGUID="0f0ea954-f338-4911-94cc-1041daf5bd7a" CreationDate="2010-07-12T16:58:30.950" UserId="210" Text="&lt;please-remove-this-tag&gt;&lt;temperature&gt;&lt;ice-cream&gt;&lt;defrosting&gt;" />
  <row Id="1395" PostHistoryTypeId="2" PostId="759" RevisionGUID="44af1944-7a1a-4a1f-a460-6d94ecbb0b87" CreationDate="2010-07-12T17:09:01.667" UserId="210" Text="I think you should whip the whites to soft peaks (peaks curl over when you take the whisk out) before adding the sugar, which will help to stiffen up the meringue.  The more sugar you use the stiffer the meringue will be (up to a point, obviously) Use very fine sugar which will dissolve more easily into the egg whites.&#xD;&#xA;&#xD;&#xA;you can whip until the peaks stay straight up when you take the whisk out but avoid over whipping as this will cause the meringue to collapse." />
  <row Id="1396" PostHistoryTypeId="2" PostId="760" RevisionGUID="5398922d-40a0-4626-86ad-47d1c4bdbd1f" CreationDate="2010-07-12T17:09:26.063" UserId="149" Text="Well, I think that my big mixer has something to do with it. If I put clean (no-yolk) whites in a clean bowl there and turn it on, I don't have any problems getting peaks.&#xD;&#xA;&#xD;&#xA;If you are doing this by hand, cream of tartar and a copper bowl are both recommended.&#xD;&#xA;" />
  <row Id="1397" PostHistoryTypeId="2" PostId="761" RevisionGUID="88b32b94-5731-4173-a12f-fdf06eaf5be9" CreationDate="2010-07-12T17:12:00.397" UserId="188" Text="As per [Alton Brown][1]:&#xD;&#xA;&#xD;&#xA;- cut near an open flame&#xD;&#xA;- use a very sharp knife&#xD;&#xA;&#xD;&#xA;See [Good Eats Moment - Cutting an Onion][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.altonbrown.com/&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=cU-gfFzC6Uw" />
  <row Id="1398" PostHistoryTypeId="5" PostId="758" RevisionGUID="7accd6fe-1a97-4955-be99-ac25943085bc" CreationDate="2010-07-12T17:14:28.223" UserId="210" Comment="edited body" Text="I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock hard.&#xD;&#xA;&#xD;&#xA;What is the best way to bring it to a usable temperature quickly?  We chucked it in the microwave and then hacked it with a spatula, but ended up with a lumpy texture as many parts were still very frozen.  Any ideas to avoid a repeat in the future would be appreciated." />
  <row Id="1399" PostHistoryTypeId="2" PostId="762" RevisionGUID="50c6b01f-c155-460e-b9d9-2ba4896c79a4" CreationDate="2010-07-12T17:17:42.773" UserId="60" Text="The best way? Plan better. :)&#xD;&#xA;&#xD;&#xA;The microwave is rarely a good plan for quick defrosting, as you found out. I would suggest putting the container in hot running tap water.&#xD;&#xA;&#xD;&#xA;It's not going to be _quick_ like a microwave, but it'll be faster than just letting it sit." />
  <row Id="1400" PostHistoryTypeId="2" PostId="763" RevisionGUID="49053bea-9d55-475d-acee-95b5a1d1ba98" CreationDate="2010-07-12T17:21:13.220" UserId="33" Text="Unless you can get heat into the centre of the tub all that's going to happen is that your sorbet (or ice-cream) is just going to melt around the outside.&#xD;&#xA;&#xD;&#xA;Why not just have another drink, enjoy the pleasant company and stimulating conversation and let the sorbet soften in its own time :)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1401" PostHistoryTypeId="5" PostId="93" RevisionGUID="6a731203-7cb5-4cdd-b8c0-deada37a1a53" CreationDate="2010-07-12T17:22:20.473" UserId="43" Comment="deleted 4 characters in body" Text="If you mean cooking and children happen to be near:&#xD;&#xA;&#xD;&#xA;- Keep them away from anything sharp or hot&#xD;&#xA;- Don't let handles of pans or utensils hang over the edge of the counter&#xD;&#xA;- Make sure they aren't in your path when you are doing things quickly. You don't want to trip over them and hurt them or yourself. I'm especially thinking about taking a put of boiling pasta water over to the sink for draining&#xD;&#xA;&#xD;&#xA;If you mean cooking and children are helping:&#xD;&#xA;&#xD;&#xA;- Supervise when they are doing a lot at once. They can get distracted or forget to pay attention to one thing or another&#xD;&#xA;- Supervise heavily when they are doing something new and potentially dangerous&#xD;&#xA;- Teach proper hygiene especially when handling raw meats&#xD;&#xA;&#xD;&#xA;(If you mean cooking with children as ingredients, despite my morbid inclinations, I'm not going down that path...)" />
  <row Id="1402" PostHistoryTypeId="2" PostId="764" RevisionGUID="d2a856ee-92b5-4c3d-8c5d-b9e45abc20d4" CreationDate="2010-07-12T17:24:41.843" UserId="60" Text="It's important to let your eggs get to room temperature. I use this simple recipe for all meringues:&#xD;&#xA;&#xD;&#xA;* 4 egg whites&#xD;&#xA;* 2 Tbsp powdered sugar&#xD;&#xA;* Pinch of cream of tartar&#xD;&#xA;&#xD;&#xA;The cream of tartar is what really makes the egg whites to firm up nicely." />
  <row Id="1403" PostHistoryTypeId="5" PostId="762" RevisionGUID="55215bc0-eae7-4710-9b8e-1dba3c807f5f" CreationDate="2010-07-12T18:04:14.830" UserId="60" Comment="added 388 characters in body" Text="The best way? Plan better. :)&#xD;&#xA;&#xD;&#xA;The microwave is rarely a good plan for quick defrosting, as you found out. I would suggest putting the container in warm to hot running tap water.&#xD;&#xA;&#xD;&#xA;The warmer the water is the _faster_ it will melt, but it will also melt more unevenly - though nothing like the microwave. The important part is that the water is running, and is at least room temperature.&#xD;&#xA;&#xD;&#xA;It's not going to be _quick_ like a microwave, but it'll be faster than just letting it sit.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;I've never tried this, but I imagine a hair dryer might work well too. It'll just be noisier :) The concept is the same, just moving air instead of water." />
  <row Id="1404" PostHistoryTypeId="5" PostId="193" RevisionGUID="d59035bc-258b-409e-b29d-9d9520fc30ab" CreationDate="2010-07-12T18:10:53.520" UserId="41" Comment="added 43 characters in body" Text="Pan frying means letting the food sit in the pan and occasionally stirring or flipping.  It tends to be done with larger pieces of food, and at a medium to medium-high heat.&#xD;&#xA;&#xD;&#xA;Sautéing means *shaking* the pan back and forth - making the food &quot;jump&quot;, if you're translating directly.  It's done at a high heat, for a short time, usually with thinly-sliced or finely-chopped ingredients.&#xD;&#xA;&#xD;&#xA;Shallow frying, according to some references, refers to the food being *partially* (halfway) submerged in hot oil and flipped once, as opposed to deep-frying where the food is fully-submerged the whole time." />
  <row Id="1405" PostHistoryTypeId="6" PostId="742" RevisionGUID="005bcc18-3302-4727-bc66-ea0fabaa1ed7" CreationDate="2010-07-12T18:31:29.470" UserId="122" Comment="edited tags" Text="&lt;frying&gt;&lt;best-practices&gt;&lt;scottish-cuisine&gt;&lt;deep-fry&gt;" />
  <row Id="1406" PostHistoryTypeId="2" PostId="765" RevisionGUID="6580f603-0564-44de-bcd3-7e81fb0fd73d" CreationDate="2010-07-12T19:16:25.020" UserId="96" Text="A handful of resources my wife (who is gluten-intolerant) suggested:&#xD;&#xA;&#xD;&#xA;1. [Gluten-Free Girl](http://glutenfreegirl.blogspot.com/)&#xD;&#xA;1. [Gluten Free Gobsmacked](http://glutenfree.wordpress.com/)&#xD;&#xA;1. Books by [Bette Hagman](http://www.amazon.com/Bette-Hagman/e/B001KHLIJY/)&#xD;&#xA;&#xD;&#xA;One concern my wife mentioned (especially for others who come across this question who may not be aware) about non-gluten-free people preparing food for gluten-free people is the awareness of cross-contamination. If your kitchen is not completely gluten-free, you have to be very careful to segregate anything that may have had exposure to any flour, bread, etc. This includes things like spreads, tubs of butter, and the like that people frequently use with bread.&#xD;&#xA;&#xD;&#xA;The best bet is to buy all your ingredients fresh, and keep them in a separate tote or shelf so that they cannot ever get mixed up with potentially-contaminated items. The same goes for baking dishes, utensils, and other food preparation surfaces.&#xD;&#xA;&#xD;&#xA;So, if you're making peanut-butter cookies, use a fresh jar of peanut butter. :-)" />
  <row Id="1407" PostHistoryTypeId="2" PostId="766" RevisionGUID="fec6b4d4-a429-40fa-b76f-9892a9a7975d" CreationDate="2010-07-12T19:24:14.907" UserId="218" Text="Huh. I actually have always used the microwave, and never really had any problems. The secret is to stick it in for 20-30 seconds, and then to just walk away, and leave it for a minute or two. The interior will thaw slightly, while firming up the edges.&#xD;&#xA;&#xD;&#xA;Mind you, we're talking about quarts and pints here. God knows how you'd defrost a gallon." />
  <row Id="1408" PostHistoryTypeId="2" PostId="767" RevisionGUID="5b1ccbfe-1afb-494a-a82d-2a760b1af2b3" CreationDate="2010-07-12T19:26:00.207" UserId="61" Text="Make sure you remove the seeds from your tomatoes. This is especially important for making bruschetta since it will have too much tomatoe juice in it if you don't follow this procedure:&#xD;&#xA;&#xD;&#xA; 1. Cut the tomatoe in half.&#xD;&#xA; 2. Hold the with the cut side down and squeeze.&#xD;&#xA; 3. With a blunt knife scrape all the seeds off.&#xD;&#xA;&#xD;&#xA;Make sure you squeeze all the juices out and get all the seeds out. &#xD;&#xA;&#xD;&#xA;Other than the de-seeded fresh tomatoes you should add:&#xD;&#xA;&#xD;&#xA; 1. Fresh minced garlic&#xD;&#xA; 2. Fresh minced basil&#xD;&#xA; 3. Olive oil&#xD;&#xA; 4. Salt and pepper &#xD;&#xA;&#xD;&#xA;Some recipes call for balsamic vinegar as well. " />
  <row Id="1409" PostHistoryTypeId="2" PostId="768" RevisionGUID="7bbd0085-1fad-481a-9b5d-227aaee788e3" CreationDate="2010-07-12T19:32:51.453" UserId="218" Text="Sell by is effectively meaningless. Use your nose: if it smells off, it probably is. &#xD;&#xA;&#xD;&#xA;Don't worry if it loses that pretty red color: the supermarket keeps it that color with a generous whack of CO2. As soon as it hits oxygen, it'll start to oxidize and turn brown." />
  <row Id="1410" PostHistoryTypeId="2" PostId="769" RevisionGUID="b3684fe2-67f9-4d2a-a99b-3b182ed12960" CreationDate="2010-07-12T19:33:30.080" UserId="32" Text="You really don't need oil to keep your pasta from sticking.&#xD;&#xA;&#xD;&#xA;The water that you used to cook in has a lot of starch in it from the pasta. When you go to drain your pasta, you can reserve a small bit of the water you cooked your pasta in. When the time comes to serve, simply pour and stir the reserved water over the sitting pasta. Not only does this help prevent stickiness, but it also warms your pasta again after sitting for 5-6 minutes, or however long you wait to serve your meal." />
  <row Id="1411" PostHistoryTypeId="2" PostId="770" RevisionGUID="3b2a74ba-750b-4a2a-8dc4-c60cbcd3d0be" CreationDate="2010-07-12T19:36:46.250" UserId="19" Text="There's just no comparison between in-season, local tomatoes that you get in Italy and the supermarket crap you get anywhere else, which probably accounts for most of the difference.&#xD;&#xA;&#xD;&#xA;Your best bet is to look for heirloom tomatoes, in season.&#xD;&#xA;&#xD;&#xA;Bruschetta is just:&#xD;&#xA;&#xD;&#xA;1. yesterday's bread, thinly sliced, brushed with olive oil, and grilled or toasted&#xD;&#xA;2. chopped tomatoes&#xD;&#xA;3. garlic, basil, Italian parsley, and any other tasty herbs you have lying around (Oregano?)&#xD;&#xA;4. The finest extra virgin olive oil in the house&#xD;&#xA;5. Salt and pepper to taste&#xD;&#xA;" />
  <row Id="1412" PostHistoryTypeId="2" PostId="771" RevisionGUID="2ce9fa53-d488-4216-8e10-e3a8f928a92e" CreationDate="2010-07-12T19:40:45.443" UserId="178" Text="Don't add oil, it's unnecessary and just adds fat to your pasta.&#xD;&#xA;&#xD;&#xA;A better solution is to fix your timing issues by cooking the pasta later. Put the water on to boil before your sauce is done, but don't actually put the pasta in until the sauce is ready to go. Then, lower the heat on the sauce to keep it warm as the pasta cooks (which is only about 8 to 12 minutes, depending on the thickness and cut).&#xD;&#xA;&#xD;&#xA;I also add a small amount of sauce to the pasta before serving it, which helps keep things loose once I've plated." />
  <row Id="1413" PostHistoryTypeId="2" PostId="772" RevisionGUID="c354025a-2c1a-4166-9971-7bd446f49f93" CreationDate="2010-07-12T19:41:50.323" UserId="32" Text="I'm interested in learning to make my own sushi. &#xD;&#xA;&#xD;&#xA;Every guide I have read has stressed that the rice has to be rinsed thoroughly.&#xD;&#xA;&#xD;&#xA;The bags of rice I generally buy say not to rinse the rice in order to preserve the nutrients. What is the reason behind rinsing rice?" />
  <row Id="1414" PostHistoryTypeId="1" PostId="772" RevisionGUID="c354025a-2c1a-4166-9971-7bd446f49f93" CreationDate="2010-07-12T19:41:50.323" UserId="32" Text="Why do you have to rinse rice?" />
  <row Id="1415" PostHistoryTypeId="3" PostId="772" RevisionGUID="c354025a-2c1a-4166-9971-7bd446f49f93" CreationDate="2010-07-12T19:41:50.323" UserId="32" Text="&lt;technique&gt;&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="1416" PostHistoryTypeId="5" PostId="771" RevisionGUID="4689d781-f892-4fc5-88a1-a6f4b8ddf4a4" CreationDate="2010-07-12T19:47:00.500" UserId="178" Comment="added 151 characters in body" Text="Don't add oil, it's unnecessary and just adds fat to your pasta.&#xD;&#xA;&#xD;&#xA;A better solution is to fix your timing issues by cooking the pasta later. Put the water on to boil before your sauce is done, but don't actually put the pasta in until the sauce is ready to go. Then, lower the heat on the sauce to keep it warm as the pasta cooks (which is only about 8 to 12 minutes, depending on the thickness and cut).&#xD;&#xA;&#xD;&#xA;I also add a small amount of sauce to the pasta before serving it, which helps keep things loose once I've plated.&#xD;&#xA;&#xD;&#xA;Additionally, as with most things, price makes a difference. Getting higher quality pasta will have an effect on the stickiness of the end product." />
  <row Id="1417" PostHistoryTypeId="2" PostId="773" RevisionGUID="7a771b7e-41bd-4e6c-97c1-6335ebd87887" CreationDate="2010-07-12T19:49:56.810" UserId="218" Text="Basic balsamic reduction is simple (add heat), but I'm looking for additives. Herbs, spices, sugar, other alcohol, whatever that would elevate my favorite tomato topping. Anyone have any favorites?" />
  <row Id="1418" PostHistoryTypeId="1" PostId="773" RevisionGUID="7a771b7e-41bd-4e6c-97c1-6335ebd87887" CreationDate="2010-07-12T19:49:56.810" UserId="218" Text="Balsamic reduction, and the spicing thereof." />
  <row Id="1419" PostHistoryTypeId="3" PostId="773" RevisionGUID="7a771b7e-41bd-4e6c-97c1-6335ebd87887" CreationDate="2010-07-12T19:49:56.810" UserId="218" Text="&lt;spices&gt;&lt;vinegar&gt;" />
  <row Id="1420" PostHistoryTypeId="2" PostId="774" RevisionGUID="4f9a2a30-afc7-44eb-b7f2-b489d2d1900d" CreationDate="2010-07-12T19:51:35.153" UserId="218" Text="It removes excess starch, so your sushi rice doesn't turn into nasty glutinous slop. The texture of the rice is very important, so you'll need to rince it several times before you steam it...Make sure the water is nice and clear, after the last time you rinse it. Make sure you buy &lt;a href=&quot;http://en.wikipedia.org/wiki/Japanese_rice&quot;&gt;japonica&lt;/a&gt; or similar: if you use regular rice, you may not get good results.&#xD;&#xA;&#xD;&#xA;I wouldn't worry overmuch about the nutritional content of white sushi rice (you can starve on a diet of it). It's what you put in your sushi that'll give it it's nutritional value." />
  <row Id="1421" PostHistoryTypeId="2" PostId="775" RevisionGUID="7edeec97-725c-4472-a3c7-b9bb666441f8" CreationDate="2010-07-12T19:56:49.010" UserId="106" Text="If you have a toaster handy (since they can get soggy in the microwave) you can make your own pocket sandwiches, waffles, etc.  Just fully bake them and then freeze.&#xD;&#xA;&#xD;&#xA;Pretty much any crockpot recipe can be portioned out into individual servings and refrigerated or frozen, then reheated easily.  Soups and stews are good for this, but I've even done &quot;all-day macaroni and cheese&quot; this way." />
  <row Id="1422" PostHistoryTypeId="16" PostId="775" RevisionGUID="7edeec97-725c-4472-a3c7-b9bb666441f8" CreationDate="2010-07-12T19:56:49.010" UserId="-1" />
  <row Id="1423" PostHistoryTypeId="2" PostId="776" RevisionGUID="be56a220-e6f0-4ec7-82ce-6fa2a15da44f" CreationDate="2010-07-12T20:03:15.563" UserId="32" Text="Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam.&#xD;&#xA;&#xD;&#xA;How do you know when it's necessary to use aluminum foil when baking a dish without a recipe? &#xD;&#xA;&#xD;&#xA;What are the other advantages of using aluminum foil to cover your dish while it's baking?" />
  <row Id="1424" PostHistoryTypeId="1" PostId="776" RevisionGUID="be56a220-e6f0-4ec7-82ce-6fa2a15da44f" CreationDate="2010-07-12T20:03:15.563" UserId="32" Text="When is it necessary to cover food with aluminum foil during baking/roasting?" />
  <row Id="1425" PostHistoryTypeId="3" PostId="776" RevisionGUID="be56a220-e6f0-4ec7-82ce-6fa2a15da44f" CreationDate="2010-07-12T20:03:15.563" UserId="32" Text="&lt;technique&gt;" />
  <row Id="1426" PostHistoryTypeId="2" PostId="777" RevisionGUID="05345ecb-a6f5-4b32-b659-80823a6e5bb3" CreationDate="2010-07-12T20:06:39.703" UserId="190" Text="Any of the following are great additions (probably not all at once, though):&#xD;&#xA;&#xD;&#xA; - garlic&#xD;&#xA; - rosemary&#xD;&#xA; - a splash of wine&#xD;&#xA; - chiles&#xD;&#xA; - basil&#xD;&#xA; - black pepper&#xD;&#xA;&#xD;&#xA;Going in a different direction, the right balance something like cinnamon, cloves or anise can even work well." />
  <row Id="1427" PostHistoryTypeId="2" PostId="778" RevisionGUID="79386223-b711-49d8-a31b-b365ab1624ae" CreationDate="2010-07-12T20:09:15.813" UserId="32" Text="I really enjoy a nice sauce with balsamic, sugar, and soy. Tastes great over chicken wings." />
  <row Id="1428" PostHistoryTypeId="2" PostId="779" RevisionGUID="e07e6e11-0690-41e5-bb61-fddc7f61b305" CreationDate="2010-07-12T20:09:17.607" UserId="67" Text="If it calls for tightly wrapping it, they're trying for steam.  More than likely, they're just trying to shield the top from radiant energy, so the top doesn't brown before the whole thing is cooked through.&#xD;&#xA;&#xD;&#xA;If you're ever baking a cake, and it's starting to brown, but a toothpick is still coming out wet, I'll move it to a lower rack, and put a sheet pan on the rack above, to keep it from browning much further, but not seal it in such a way that it would steam the cake." />
  <row Id="1429" PostHistoryTypeId="2" PostId="780" RevisionGUID="c0d30b1e-87ec-4398-bddd-9212497341ff" CreationDate="2010-07-12T20:10:07.263" UserId="190" Text="As per the question, it is generally a matter of preventing the food from becoming overly dry. This is particularly an issue for dishes that call for a very *long* cooking time, or for foods that should be cooked at a high temperature but you don't want to have a crisp texture on the outside.&#xD;&#xA;&#xD;&#xA;As for other advantages, off the top of my head one advantage is the ability to trap in other flavors, such as wrapping a baked potato in foil with olive oil, salt, pepper, etc. to season the skin." />
  <row Id="1430" PostHistoryTypeId="2" PostId="781" RevisionGUID="4996836c-8932-467c-9c58-fe936890a180" CreationDate="2010-07-12T20:18:02.203" UserId="218" Text="I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough variety, and I planned on a multi-stage cooking process. I threw it in a pot with some broth, and boiled it like regular long grain.&#xD;&#xA;&#xD;&#xA;What I wasn't prepared for was the starchy mess that was revealed upon removing the lid. It looked basically like a bland, butterless risotto. Ended up throwing out my planned dish, and turning the rice into a kind of fritter (which worked great), but it got me wondering.&#xD;&#xA;&#xD;&#xA;If arborio's natural state is basically risotto, then why is risotto preparation so much more involved than regular rice? I'm guessing the constant stirring is more about evaporating the broth off than anything else, but I was wondering if there was a risotto guru out there who actually *knew* the answer?" />
  <row Id="1431" PostHistoryTypeId="1" PostId="781" RevisionGUID="4996836c-8932-467c-9c58-fe936890a180" CreationDate="2010-07-12T20:18:02.203" UserId="218" Text="Arborio and Risotto. " />
  <row Id="1432" PostHistoryTypeId="3" PostId="781" RevisionGUID="4996836c-8932-467c-9c58-fe936890a180" CreationDate="2010-07-12T20:18:02.203" UserId="218" Text="&lt;rice&gt;&lt;risotto&gt;" />
  <row Id="1433" PostHistoryTypeId="2" PostId="782" RevisionGUID="317ad65b-5a96-43e3-8fe5-001672dcb2f5" CreationDate="2010-07-12T20:34:43.880" UserId="203" Text="I've used this recipe http://www.101cookbooks.com/archives/000282.html for making fresh ricotta.&#xD;&#xA;&#xD;&#xA;Also, depending on what you are putting it into, the acid from a small amount of lemon juice will also help start the curdling and carries a nice taste into the cheese.&#xD;&#xA;&#xD;&#xA;As for finding the cheesecloth, my best source has been the hardware store (Home Depot and Lowes here), the paint section carries cheesecloth for straining paint.&#xD;&#xA;&#xD;&#xA;I strongly recommend making your own, the first time I made a batch for my mom when she was making Lasagna, it took the dish to a whole new level." />
  <row Id="1434" PostHistoryTypeId="2" PostId="783" RevisionGUID="fec5a168-ee6d-4353-9a6d-f2b224b8446b" CreationDate="2010-07-12T20:40:22.400" UserId="178" Text="Arborio isn't really great on its own, as you've found, because of a high starch content. That same starch is what makes risotto so creamy, but doesn't work as well when you're looking to boil a side dish for chicken!&#xD;&#xA;&#xD;&#xA;The constant stirring while making risotto isn't about evaporation, it's about making sure that the risotto doesn't stick to the bottom of the pan." />
  <row Id="1435" PostHistoryTypeId="2" PostId="784" RevisionGUID="df8e5f97-e239-4501-9f6b-3d415ca011d0" CreationDate="2010-07-12T20:53:35.643" UserId="67" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK) is superfine sugar (US)&#xD;&#xA;* tea spoon (US) is desert spoon (Canada?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;... and I assume most people know about cookies/biscuits, dessert/pudding/custard, jello/jelly and fries/chips/crisps.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="1436" PostHistoryTypeId="1" PostId="784" RevisionGUID="df8e5f97-e239-4501-9f6b-3d415ca011d0" CreationDate="2010-07-12T20:53:35.643" UserId="67" Text="Translating cooking terms between US / UK / AU / CA" />
  <row Id="1437" PostHistoryTypeId="3" PostId="784" RevisionGUID="df8e5f97-e239-4501-9f6b-3d415ca011d0" CreationDate="2010-07-12T20:53:35.643" UserId="67" Text="&lt;translation&gt;" />
  <row Id="1438" PostHistoryTypeId="16" PostId="784" RevisionGUID="df8e5f97-e239-4501-9f6b-3d415ca011d0" CreationDate="2010-07-12T20:53:35.643" UserId="67" />
  <row Id="1439" PostHistoryTypeId="2" PostId="785" RevisionGUID="84932cf5-1e6b-4deb-8311-449788d8b0e4" CreationDate="2010-07-12T21:00:05.690" UserId="27" Text="I found [this answer][1] on the Discuss Cooking forum. If looking to substitute parsley for flavor do not use cilantro as &quot;the flavors are nothing at all alike&quot;. Instead you can use&#xD;&#xA;&#xD;&#xA;&gt; chopped chervil (closest to parsley&#xD;&#xA;&gt; that you can get, i think), angelica,&#xD;&#xA;&gt; dill, lovage, savory, basil, etc&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.discusscooking.com/forums/f128/parsley-substitute-37680.html" />
  <row Id="1440" PostHistoryTypeId="2" PostId="786" RevisionGUID="0d5373c3-4fce-4b72-b504-d011fb08fbe7" CreationDate="2010-07-12T21:12:24.323" UserId="69" Text="I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :)&#xD;&#xA;&#xD;&#xA;So the question is ... is there a common ratio of glucose/water that you should use? I clearly failed in the beginning thinking that it should just be thrown into a pot and then heated...it sticks together into big blocks :S In the end I put in some water, but I assume that was a bit to late since it never dissolved 100%" />
  <row Id="1441" PostHistoryTypeId="1" PostId="786" RevisionGUID="0d5373c3-4fce-4b72-b504-d011fb08fbe7" CreationDate="2010-07-12T21:12:24.323" UserId="69" Text="How to melt glucose?" />
  <row Id="1442" PostHistoryTypeId="3" PostId="786" RevisionGUID="0d5373c3-4fce-4b72-b504-d011fb08fbe7" CreationDate="2010-07-12T21:12:24.323" UserId="69" Text="&lt;please-remove-this-tag&gt;&lt;baking&gt;&lt;ingredients&gt;" />
  <row Id="1443" PostHistoryTypeId="2" PostId="787" RevisionGUID="3e22227f-7804-48cb-88d3-d42f76f0d77e" CreationDate="2010-07-12T21:12:25.633" UserId="33" Text="Might be worth visiting this question about creating a cooking term glossary over on [meta][1]:&#xD;&#xA;&#xD;&#xA;&gt; [What about creating a glossary of cooking terms in english?][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/&#xD;&#xA;  [2]: http://meta.cooking.stackexchange.com/questions/26/what-about-creating-a-glossary-of-cooking-terms-in-english" />
  <row Id="1444" PostHistoryTypeId="16" PostId="787" RevisionGUID="3e22227f-7804-48cb-88d3-d42f76f0d77e" CreationDate="2010-07-12T21:12:25.633" UserId="-1" />
  <row Id="1445" PostHistoryTypeId="2" PostId="788" RevisionGUID="40efa160-bddd-48b6-9ebd-aece3e938330" CreationDate="2010-07-12T21:23:11.817" UserId="123" Text="I often sea sea salt sold in grinders to be used at the table, with comments about how it tastes better. What sort of taste differences would I notice using sea salt vs table salt, and what other differences might using one over the other impart?&#xD;&#xA;&#xD;&#xA;I've also noticed people say that regular table salt is unhealthy, but that sea salt is somehow healthier for you. " />
  <row Id="1446" PostHistoryTypeId="1" PostId="788" RevisionGUID="40efa160-bddd-48b6-9ebd-aece3e938330" CreationDate="2010-07-12T21:23:11.817" UserId="123" Text="What is the difference between sea salt and regular table salt?" />
  <row Id="1447" PostHistoryTypeId="3" PostId="788" RevisionGUID="40efa160-bddd-48b6-9ebd-aece3e938330" CreationDate="2010-07-12T21:23:11.817" UserId="123" Text="&lt;salt&gt;" />
  <row Id="1448" PostHistoryTypeId="2" PostId="789" RevisionGUID="bca1e949-9c9b-4b15-b702-5ce7f3a21101" CreationDate="2010-07-12T21:25:36.967" UserId="218" Text="Iodine. Table salt has added iodine, and sea salt doesn't. Sea salt also tends to be a little coarser, but that's just cosmetic.&#xD;&#xA;&#xD;&#xA;Sea salt isn't as refined as table salt, either, so it may contain traces of other minerals (magnesium, sulfur). Sea salt is also considered to be kosher." />
  <row Id="1449" PostHistoryTypeId="5" PostId="768" RevisionGUID="3f61ff4f-ed34-4865-a906-f91443aae706" CreationDate="2010-07-12T21:28:26.703" UserId="218" Comment="Fixed error" Text="Sell by is effectively meaningless. Use your nose: if it smells off, it probably is. &#xD;&#xA;&#xD;&#xA;Don't worry if it loses that pretty red color: the supermarket keeps it that color with a generous whack of &lt;strike&gt;CO2&lt;/strike&gt; CO. As soon as it hits oxygen, it'll start to oxidize and turn brown." />
  <row Id="1450" PostHistoryTypeId="2" PostId="790" RevisionGUID="21238768-6028-40ae-ba55-eabbdbb74942" CreationDate="2010-07-12T21:40:39.173" UserId="94" Text="As [mentioned by Satanicpuppy][1] sea salt is largely regular, uniodized salt but with [small amounts of different minerals from ocean water][2], and without the [anticaking agent][3] added to salt. So, [at least chemically][4], they are very similar as sea salt is still ~85% regular salt. The presence of different minerals affects the taste and texture (maybe someone who uses it alot can tell you how). You can also find iodized sea salt sold in case you want to substitute it completely for normal iodized salt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/788/what-is-the-difference-between-sea-salt-and-regular-table-salt/789#789&#xD;&#xA;  [2]: http://www.seafriends.org.nz/oceano/seawater.htm&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Sodium_aluminosilicate&#xD;&#xA;  [4]: http://www.mayoclinic.com/health/sea-salt/AN01142" />
  <row Id="1451" PostHistoryTypeId="2" PostId="791" RevisionGUID="896d963b-2305-4dfd-a3bd-0c6307b96c37" CreationDate="2010-07-12T21:41:21.590" UserId="99" Text="I can say, as a salt snob, that sea salt is a far more flavorful product. I can't even use regular table salt anymore. &#xD;&#xA;&#xD;&#xA;Sea salt is salt formed from evaporated sea water, is not iodized, and because it doesn't come from salt mines requires very little processing. Some people will say that because it's &quot;natural&quot;, sea salt must be better for you. The mayo clinic seems to disagree: http://www.mayoclinic.com/health/sea-salt/AN01142" />
  <row Id="1452" PostHistoryTypeId="16" PostId="773" RevisionGUID="c00875b4-29aa-4b83-9b76-d559ee53a014" CreationDate="2010-07-12T21:46:05.617" UserId="218" />
  <row Id="1453" PostHistoryTypeId="2" PostId="792" RevisionGUID="d4431d75-ee7b-4dac-a820-40a7ad525908" CreationDate="2010-07-12T21:52:12.260" UserId="218" Text="This is a pretty good &lt;a href=&quot;http://vegetarian.lovetoknow.com/What_Can_I_Use_as_an_Egg_Substitute&quot;&gt;page of vegan egg substitutions&lt;/a&gt;. " />
  <row Id="1454" PostHistoryTypeId="2" PostId="793" RevisionGUID="337c5b14-e15a-4930-b896-b2f77df3d41a" CreationDate="2010-07-12T22:02:01.490" UserId="218" Text="Take a couple of heads of garlic, sit them in some oil with spices, and cook for an hour or two, then spread it on bread. It's great...with the right kind of garlic. With the wrong kind, you'll be praying for death, and so will everyone around you.&#xD;&#xA;&#xD;&#xA;I've tried this a couple of times, and trial and error is not cutting it. Does anyone know a variety of garlic that is mild enough for this sort of thing, but still possible to find in a store? " />
  <row Id="1455" PostHistoryTypeId="1" PostId="793" RevisionGUID="337c5b14-e15a-4930-b896-b2f77df3d41a" CreationDate="2010-07-12T22:02:01.490" UserId="218" Text="Best variety of garlic for slow cooking?" />
  <row Id="1456" PostHistoryTypeId="3" PostId="793" RevisionGUID="337c5b14-e15a-4930-b896-b2f77df3d41a" CreationDate="2010-07-12T22:02:01.490" UserId="218" Text="&lt;garlic&gt;&lt;slow-cooking&gt;" />
  <row Id="1457" PostHistoryTypeId="2" PostId="794" RevisionGUID="bf14f3b7-3c51-46d2-b3f0-09fd299ace2a" CreationDate="2010-07-12T22:05:42.253" UserId="218" Text="Make sure you keep a fire extinguisher handy, and make sure that it works. It never ceases to amaze me, the number of people who don't have one in their kitchen." />
  <row Id="1458" PostHistoryTypeId="2" PostId="795" RevisionGUID="7bf1e772-e9be-4680-a085-85907f7a34db" CreationDate="2010-07-12T22:09:17.880" UserId="219" Text="I tend to pan-sear chicken in butter on medium-high to high heat until browned, then finish it in the oven at 350 degrees Fahrenheit for about 20-24 minutes. Results in much more tender, juicy chicken than fully pan cooking it." />
  <row Id="1460" PostHistoryTypeId="2" PostId="797" RevisionGUID="7f8bfef5-616a-43a1-901b-89bcf0442c90" CreationDate="2010-07-12T22:14:03.273" UserId="99" Text="Almost all readily available garlic is of the softneck variety. The mildest of true softnecks is artichoke garlic. Aside from a true softneck garlic, you may also want to try Elephant garlic. This is milder than true garlic, as it is actually part of the leek family, and might be too mild for what you're attempting to do here. Try both!" />
  <row Id="1461" PostHistoryTypeId="2" PostId="798" RevisionGUID="70afbfc2-c867-42e6-b059-e062f71eb14c" CreationDate="2010-07-12T22:14:39.857" UserId="65" Text="How do I convert a normal lasagna recipe to use no-boil noodles?  Do I need to add extra liquid or just make sure that the dish is covered really well?" />
  <row Id="1462" PostHistoryTypeId="1" PostId="798" RevisionGUID="70afbfc2-c867-42e6-b059-e062f71eb14c" CreationDate="2010-07-12T22:14:39.857" UserId="65" Text="How do I use no-boil lasagna noodles in a normal recipe?" />
  <row Id="1463" PostHistoryTypeId="3" PostId="798" RevisionGUID="70afbfc2-c867-42e6-b059-e062f71eb14c" CreationDate="2010-07-12T22:14:39.857" UserId="65" Text="&lt;please-remove-this-tag&gt;&lt;ingredients&gt;&lt;pasta&gt;" />
  <row Id="1464" PostHistoryTypeId="2" PostId="799" RevisionGUID="440d4fcd-9da4-43d1-94fd-362ee11a2228" CreationDate="2010-07-12T22:18:45.267" UserId="183" Text="If we had a magical (or 4d) oven that could heat up the inside of the food all at once and uniformly, the guidelines would include:&#xD;&#xA;&#xD;&#xA;* bake cakes and other doughs at 100&amp;deg;C / 212&amp;deg;F until dough expands and dries and then increase to 150&amp;deg;C / 302&amp;deg;F to brown; &#xD;&#xA;* cook beef at 57&amp;deg;C / 135&amp;deg;F for hours and then raise to 150&amp;deg;C / 302&amp;deg;F to brown; and&#xD;&#xA;* cook fin or shell fish at 55&amp;deg;C / 131&amp;deg;F. &#xD;&#xA;&#xD;&#xA;Cooking times would be longer (hours to days) and the temperatures lower than most recipes.  Those are the ideals that recipe authors are trying to reprouce with their higher temperatures, which are needed because we don't have the magic oven nor the time needed for these ideal methods.  Take the baking case as an example:&#xD;&#xA;&#xD;&#xA;Baking takes place by the formation of vapor bubbles.  The bubble formation first happens on the surface of the dough or batter, but as the flour mixture dries out, the bubble surface moves to the interior and the dry parts start to brown.  The amount of heat going into the flour mixture depends on the temperature difference: cold dough and hot oven forces more heat through the dough than small temperature differences.  You want to whole dish to be cooked and browned at the same time, which requires an impossible balancing act that depends on the [dough's shape][2], its water content, its initial temperature, air flows in the oven ...  There are many solutions to the balancing act and therefore many possible baking temperatures.&#xD;&#xA;&#xD;&#xA;The exact details of all this are still the subject of research, as a [recent paper exemplifies][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://dx.doi.org/10.1016/j.tifs.2009.04.001&#xD;&#xA;[2]:http://dx.doi.org/10.1119/1.2186330&#xD;&#xA;" />
  <row Id="1465" PostHistoryTypeId="2" PostId="800" RevisionGUID="6a154c2e-713e-4b57-a2ad-66f2e975a831" CreationDate="2010-07-12T22:21:56.030" UserId="115" Text="If you're baking a pie that requires glucose syrup, such as pacan pie, you should really use ready made corn syrup, which is the same thing. It is possible to make your own glucose syrup, but the results can be suspect.&#xD;&#xA;&#xD;&#xA;The alternative to glucose/corn syrup is a sugar syrup it is, however, quite different and is simply made by combining sugar and water in a heavy bottomed pan and gently stirring until the mixture begins to boil. It then needs to be cooked for several minutes until the temperature is approximately 120c." />
  <row Id="1466" PostHistoryTypeId="2" PostId="801" RevisionGUID="11f4a59a-0b94-4c2b-96d6-4dce51afb662" CreationDate="2010-07-12T22:31:40.343" UserId="115" Text="You can use 'no-boil' pasta straight from the box, alternatively, you can soak it it warm water for a few minutes. The soaked pasta may prove to be a little easier to manipulate when building the lasagne. However, providing there is enough liquid in the sauce, soaking is unnecessary.&#xD;&#xA;&#xD;&#xA;Personally, I'd cover the dish with foil until the last 10 to 15 minutes of the cooking process, this will allow the pasta to cook and it should prevent the sauce from drying out. The last 10 to 15 minutes uncovered will provide the colour." />
  <row Id="1468" PostHistoryTypeId="5" PostId="778" RevisionGUID="337a4b5d-91df-45d7-b891-7c6120538824" CreationDate="2010-07-12T22:59:26.220" UserId="32" Comment="added 6 characters in body" Text="I really enjoy a nice sauce with balsamic, sugar, and soy sauce. Tastes great over chicken wings." />
  <row Id="1469" PostHistoryTypeId="2" PostId="802" RevisionGUID="14c09dae-4eb7-4fc6-b7be-09ea7957c95e" CreationDate="2010-07-12T23:03:27.040" UserId="215" Text="I have had great success just simply substituting out the traditional and in with the no-boil, without any modification to the recipe.  Usually I end up letting the dish sit for a while (5 minutes or so), and the liquid ends up starting to soak in at that point." />
  <row Id="1470" PostHistoryTypeId="2" PostId="803" RevisionGUID="2af6462b-ce34-4200-941e-a4cdad9040bb" CreationDate="2010-07-13T01:42:03.413" UserId="67" Text="I've never had a problem with the generic stuff available in your general supermarket -- I can only assume that you've either burned the garlic (nasty and bitter), or haven't cooked it long enough to develop the sugars (still potent &amp; hot), or that the garlic was bruised before cooking.&#xD;&#xA;&#xD;&#xA;I cut off the tops of the head to expose the cloves, place it on a piece of aluminum foil, drizzle with oil, sprinkle with salt, and wrap it up.  Toss it into a 375F oven (190C), and leave for an hour.  &#xD;&#xA;&#xD;&#xA;It should turn soft all the way through.  Grab the head (I have welding gloves that I use as potholders, if you don't, you might need to let cool for a few minutes), and squeeze over a plate -- the cloves should pop out easily and be a medium to dark brown.&#xD;&#xA;&#xD;&#xA;Mash with a fork, then scoop into a jar, cover with a little bit of olive oil, and I've had it last for a month in the fridge." />
  <row Id="1471" PostHistoryTypeId="2" PostId="804" RevisionGUID="800bf14f-7903-409b-b213-a19d2fe2c518" CreationDate="2010-07-13T02:02:11.570" UserId="43" Text="I have a &lt;a href=&quot;http://www.justrightmenus.com/recipe.php?id=84&quot;&gt;recipe&lt;/a&gt; that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process.&#xD;&#xA;&#xD;&#xA;Is there anything else that can make this easier? Even after boiling, they are still difficult to peel." />
  <row Id="1472" PostHistoryTypeId="1" PostId="804" RevisionGUID="800bf14f-7903-409b-b213-a19d2fe2c518" CreationDate="2010-07-13T02:02:11.570" UserId="43" Text="Peeling tomatoes" />
  <row Id="1473" PostHistoryTypeId="3" PostId="804" RevisionGUID="800bf14f-7903-409b-b213-a19d2fe2c518" CreationDate="2010-07-13T02:02:11.570" UserId="43" Text="&lt;peeling&gt;&lt;tomatoes&gt;&lt;boiling&gt;" />
  <row Id="1474" PostHistoryTypeId="2" PostId="805" RevisionGUID="a016f064-535f-4dae-804e-80619fc1b5f7" CreationDate="2010-07-13T02:05:02.233" UserId="43" Text="If you carve a X through the skin before boiling, the skin will begin peeling away from that spot first and will make the tomato easier to peel. If you care about the state of the tomato after you skin it, make sure to keep the cut shallow -- only cut through the skin." />
  <row Id="1475" PostHistoryTypeId="5" PostId="799" RevisionGUID="83fbf33a-7c8e-415f-87bb-0636c3d0b003" CreationDate="2010-07-13T02:18:34.357" UserId="183" Comment="some re-writing for better presentation" Text="&#xD;&#xA;If we had a magical (or 4d) oven that could heat up the inside of the food all at once and uniformly, the baking rule would be simple:&#xD;&#xA;&#xD;&#xA;* bake batters and doughs at 100&amp;deg;C / 212&amp;deg;F until dough expands and dries, and &#xD;&#xA;* then increase to 150&amp;deg;C / 302&amp;deg;F to brown.&#xD;&#xA;&#xD;&#xA;Any recipe that followed it would take way longer (several hours) than regular recipes, but the timings would be forgiving.  The rule works because baking consists of growing the dough bubbles with water vapor and after that browning for flavor.  Without a magical 4d oven and without hours to bake a dish, recipe authors have to experiment.&#xD;&#xA;&#xD;&#xA;In ovens at higher temperatures the water near the surface of the dough or batter will first evaporate, keeping that region at 100&amp;deg;C. Once the surface dries its temperature starts to rise and eventually browns. While it browns, the region below goes into bubble growing mode and the process repeats. To get the whole dish cooked and browned at the same time requires an impossible balancing act because of how the bubble region moves depends on the [dough's shape][2], its water content, its initial temperature, air flows in the oven ...  There are many solutions to the balancing act and therefore many possible baking temperatures.&#xD;&#xA;&#xD;&#xA;The exact details of all this are still the subject of research, as a [recent paper exemplifies][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://dx.doi.org/10.1016/j.tifs.2009.04.001&#xD;&#xA;[2]:http://dx.doi.org/10.1119/1.2186330&#xD;&#xA;" />
  <row Id="1476" PostHistoryTypeId="2" PostId="806" RevisionGUID="bcf0a528-805b-4da9-92a7-eccc6aa0bcdd" CreationDate="2010-07-13T02:29:42.393" UserId="143" Text="After boiling(You shouldn't actually *boil* them unless that's what the dish calls for, a minute in boiling water is enough), immediately submerging them into ice water makes them even easier to peel. " />
  <row Id="1477" PostHistoryTypeId="2" PostId="807" RevisionGUID="c3a3c74d-6fb6-4821-9bfd-a85f43ee57f5" CreationDate="2010-07-13T02:35:31.257" UserId="67" Text="If you boil them for more than a few seconds, you'll start cooking the tomato, which can make it harder to work with -- you effectively want to cook just the bit under the skin, which only takes a few seconds.&#xD;&#xA;&#xD;&#xA;I work with a paring knife and a set of spring loaded tongs (but you could use a spider or strainer). &#xD;&#xA;&#xD;&#xA;* start a pot of water boiling&#xD;&#xA;* cut an X in the bottom of the tomatoes&#xD;&#xA;* once the pot of water is boiling, reduce to a simmer&#xD;&#xA;* drop a tomato in the water for about 5 seconds.&#xD;&#xA;* let the tomato cool for a few seconds.  (you could use cold water, I just wait).&#xD;&#xA;* hold the tomato in your off (non-dominant) hand&#xD;&#xA;* hold the paring knife in your right, but not for cutting ... grab it like you'd hold a paint brush, with the tip of the knife blade near the end of your thumb, and your thumb against the flat side of the blade, and the sharp side facing towards your body.  (this is one of those cases where pictures would help).&#xD;&#xA;* slide the knife under one of the 4 flaps left from the X, grab the skin with your thumb and pull.&#xD;&#xA;* repeat for the other 3 flaps.&#xD;&#xA;* if there's any skin left, repeat until the tomato is clean.&#xD;&#xA;&#xD;&#xA;If the skin was still sticking, increase the time for a second or two until you find the right time.  If the tomato was getting difficult to hold, decrease the time.&#xD;&#xA;&#xD;&#xA;Once you find the right time to cook the tomatoes for, I cook about 3 romas or two larger globe tomatoes at a time -- while one batch is cooling, I peel the previous batch, dip another set, repeat, and you'll have a batch done in no time." />
  <row Id="1478" PostHistoryTypeId="2" PostId="808" RevisionGUID="eeb41c41-92ba-4d72-a793-8ad0cb47f340" CreationDate="2010-07-13T03:27:26.437" UserId="115" Text="I have a recipe that can be used to accompany a variety of dishes. Quite often I use this with pasta and even just put in on toast :)&#xD;&#xA;&#xD;&#xA;The quantities can be adjusted to suite your particular tastes, some components may even be omitted, others added:&#xD;&#xA;&#xD;&#xA; - Sweet red onion&#xD;&#xA; - Minced garlic&#xD;&#xA; - Sun dried tomatoes&#xD;&#xA; - finely chopped bacon (optional)&#xD;&#xA; - Olive oil (good quality Extra virgin)&#xD;&#xA; - Balsamic vinegar (preferably a good quality one)&#xD;&#xA; - sugar and sale to taste&#xD;&#xA; - Fresh basil&#xD;&#xA;&#xD;&#xA;Sauté the onion in some olive oil until slightly translucent; add the garlic, bacon (if used) and chopped sun dried tomatoes. Stir and add the sugar and salt and a good splash of balsamic. Bring the mixture to the boil and let it simmer for about an hour. &#xD;&#xA;&#xD;&#xA;Don't forget to taste occasionally, adding more sugar, salt or balsamic, if needed. Just before serving add a handful of shredded fresh basil leaves.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1479" PostHistoryTypeId="16" PostId="808" RevisionGUID="eeb41c41-92ba-4d72-a793-8ad0cb47f340" CreationDate="2010-07-13T03:27:26.437" UserId="-1" />
  <row Id="1480" PostHistoryTypeId="2" PostId="809" RevisionGUID="b8b99f6f-658b-4a5b-a9ef-046bbb4c052d" CreationDate="2010-07-13T04:33:19.560" UserId="220" Text="The main point of stirring is actually to develop the starch in the rice, which creates the desired creamy texture. The reason you stir arborio for risotto is the same reason you *don't* stir normal rice. Of course, you can add all the broth at once, and leave the &quot;risotto&quot; covered at a low temp and it wont stick any more than normal rice does, but the result will not be the same. See this link for a comparison between stirred and unstirred risottos: &#xD;&#xA;&#xD;&#xA;http://www.thekitchn.com/thekitchn/tips-techniques/yay-or-nay-do-you-have-to-stir-risotto-107639" />
  <row Id="1481" PostHistoryTypeId="5" PostId="770" RevisionGUID="c1fbaef8-3fb0-4d99-9961-6a3fb1190fc5" CreationDate="2010-07-13T04:38:25.920" UserId="19" Comment="More tomato options, and bread choices" Text="There's just no comparison between in-season, local tomatoes that you get in Italy and the supermarket crap you get anywhere else, which probably accounts for most of the difference.&#xD;&#xA;&#xD;&#xA;Your best bet is to look for heirloom tomatoes, in season. Failing that, try New Jersey beefsteak tomatoes, again, in season. Or any of the &quot;vine ripened&quot; tomatoes you see in fancy grocery stores, although every year those get harder and more tasteless. Finally, if desperate, and you have no choice but to use supermarket rock tomatoes, at least get plum tomatoes, which manage to retain a tiny bit of flavor.&#xD;&#xA;&#xD;&#xA;Bruschetta is just:&#xD;&#xA;&#xD;&#xA;1. yesterday's bread (ciabatta or a French baguette), thinly sliced, brushed with olive oil, and grilled or toasted&#xD;&#xA;2. chopped tomatoes&#xD;&#xA;3. garlic, basil, Italian parsley, and any other tasty herbs you have lying around (Oregano?)&#xD;&#xA;4. The finest extra virgin olive oil in the house&#xD;&#xA;5. Salt and pepper to taste&#xD;&#xA;" />
  <row Id="1482" PostHistoryTypeId="2" PostId="810" RevisionGUID="0d7a655d-bcfe-4c3f-8182-64650ec7c775" CreationDate="2010-07-13T05:34:23.137" UserId="67" Text="Another factor that will affect baking -- the material of the cooking vessel.  As glass will pass radiant heat, and darker pans will absorb the radiant heat, you should typically reduce the temperature slightly (about 25F, um ... 15C ?) from whatever a recipe says, unless it calls specifically for cooking in glass or a dark pan.&#xD;&#xA;&#xD;&#xA;When making a layer cake, you actually want less rise to get a denser cake, and so you don't have a dome because the sides set before it's finished rising, so you'll want to use a light colored metal pan *and* reduce the temperature.  If you're dealing with larger cakes (above 10&quot;), you can get &quot;baking strips&quot; which you wet down, and attach around the pan to keep the outer edge cooler longer.&#xD;&#xA;&#xD;&#xA;Things in muffin pans when you don't have enough batter to fill all of the cups can cause problems, too, as the empty cup will heat up causing uneven baking for the items next to it -- my mom would add a little water to the empty cups to counter this problem." />
  <row Id="1483" PostHistoryTypeId="5" PostId="808" RevisionGUID="eaada9fd-bf96-4c52-9955-a54652f8ffe3" CreationDate="2010-07-13T05:49:34.203" UserId="115" Comment="added 65 characters in body" Text="I have a recipe that can be used to accompany a variety of dishes. Quite often I use this with pasta and even just put in on toast, topped of with some fresh mozzarella and a splash of olive oil. :)&#xD;&#xA;&#xD;&#xA;The quantities can be adjusted to suite your particular tastes, some components may even be omitted, others added:&#xD;&#xA;&#xD;&#xA; - Sweet red onion&#xD;&#xA; - Minced garlic&#xD;&#xA; - Sun dried tomatoes&#xD;&#xA; - finely chopped bacon (optional)&#xD;&#xA; - Olive oil (good quality Extra virgin)&#xD;&#xA; - Balsamic vinegar (preferably a good quality one)&#xD;&#xA; - sugar and sale to taste&#xD;&#xA; - Fresh basil&#xD;&#xA;&#xD;&#xA;Sauté the onion in some olive oil until slightly translucent; add the garlic, bacon (if used) and chopped sun dried tomatoes. Stir and add the sugar and salt and a good splash of balsamic. Bring the mixture to the boil and let it simmer for about an hour. &#xD;&#xA;&#xD;&#xA;Don't forget to taste occasionally, adding more sugar, salt or balsamic, if needed. Just before serving add a handful of shredded fresh basil leaves.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1484" PostHistoryTypeId="2" PostId="811" RevisionGUID="4ffddc5e-ca5e-4237-b83e-8158dc215b7f" CreationDate="2010-07-13T05:59:46.600" UserId="157" Text="When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that the taste doesn't seem to really be &quot;off&quot;, but the color certainly isn't appetizing. Without doing a ton of experiments myself, does anyone happen to know what causes this?&#xD;&#xA;&#xD;&#xA;What I'm doing for garlic bread is as simple as slicing the bread, buttering it, putting crushed garlic on it, and baking. Is there something I'm doing wrong, or perhaps something I should be doing to prevent it?" />
  <row Id="1485" PostHistoryTypeId="1" PostId="811" RevisionGUID="4ffddc5e-ca5e-4237-b83e-8158dc215b7f" CreationDate="2010-07-13T05:59:46.600" UserId="157" Text="Garlic turning green?" />
  <row Id="1486" PostHistoryTypeId="3" PostId="811" RevisionGUID="4ffddc5e-ca5e-4237-b83e-8158dc215b7f" CreationDate="2010-07-13T05:59:46.600" UserId="157" Text="&lt;preparation&gt;&lt;garlic&gt;" />
  <row Id="1487" PostHistoryTypeId="2" PostId="812" RevisionGUID="c874eb53-0591-4938-9fb7-88172ccc06d1" CreationDate="2010-07-13T06:35:24.500" UserId="115" Text="As far as I'm aware there are a few possible reasons for this to occur.&#xD;&#xA;&#xD;&#xA; - Young garlic can turn green when the presence of an acid, in this case the butter.&#xD;&#xA; - As a possible chemical reaction between the garlic and certain types of cooking utensil, such as cast iron or copper.&#xD;&#xA; - It will sometimes change colour if it has prolonged exposure to bright sunlight.&#xD;&#xA;&#xD;&#xA;The most important worry can be dismissed, it's not harmful :)&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1488" PostHistoryTypeId="2" PostId="813" RevisionGUID="b517f22e-5cb1-43a5-b038-d32e8de583a6" CreationDate="2010-07-13T07:29:53.737" UserId="207" Text="It's the starch that gives risotto its creamy texture. If you try to do it with regular rice with low starch there is no way you have that texture. Stirring is to prevent rice from sticking and it is not necessary (at least not constantly). &#xD;&#xA;&#xD;&#xA;In the [Do The Rice Thing][1] episode of Good Eats, Alton Brown says:&#xD;&#xA;&#xD;&#xA;&gt; I have to tell you, I've tinkered with risotto quite a bit, and I really don't think that that whole constant stirring thing is necessary. &#xD;&#xA;&#xD;&#xA;&gt; Okay, here's what movement does in the pot. Now, as the kernels rub together in the hot liquid, they literally scrub off some of their starch, okay? Now hot liquid is added slowly because if it were cold, the starch wouldn't come off. And if too much gets added at once, the rice kernels would never make contact. &#xD;&#xA;&#xD;&#xA;&gt; Now, I find that occasional stirring keeps the heat and moisture evenly distributed, but gentle pan shaking creates a better gravy.&#xD;&#xA;&#xD;&#xA;I started not to stir (I mean constantly) the risotto after I watched that and it turns out great. However, slow addition of the liquid is still necessary.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season8/rice/do_the_rice_thing_trans.htm &quot;r&quot;" />
  <row Id="1489" PostHistoryTypeId="2" PostId="814" RevisionGUID="417a3bcc-579f-49f1-8542-77fd986145b6" CreationDate="2010-07-13T08:08:55.233" UserId="207" Text="If you have to add oil, either your pasta is not good enough or you are cooking for too long. Use Barilla if you can. &#xD;&#xA;&#xD;&#xA;A good explanation from [Barilla's website][1]&#xD;&#xA;&#xD;&#xA;&gt; **Do not add oil to the water.** &#xD;&#xA;&#xD;&#xA;&gt; Olive oil does nothing for the taste of pasta. Barilla uses premium ingredients to guarantee the pasta's superior quality and performance. When poor-quality wheat is used, the pasta releases too much starch and sticks together causing the need for oil. This is not the case with Barilla® pasta.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.barillaus.com/Pages/Cooking-Instructions.aspx &quot;f&quot;" />
  <row Id="1490" PostHistoryTypeId="5" PostId="808" RevisionGUID="f8914965-902d-4ef2-9f5a-7e42bb3f89ee" CreationDate="2010-07-13T08:34:17.327" UserId="210" Comment="edited body" Text="I have a recipe that can be used to accompany a variety of dishes. Quite often I use this with pasta and even just put in on toast, topped of with some fresh mozzarella and a splash of olive oil. :)&#xD;&#xA;&#xD;&#xA;The quantities can be adjusted to suite your particular tastes, some components may even be omitted, others added:&#xD;&#xA;&#xD;&#xA; - Sweet red onion&#xD;&#xA; - Minced garlic&#xD;&#xA; - Sun dried tomatoes&#xD;&#xA; - finely chopped bacon (optional)&#xD;&#xA; - Olive oil (good quality Extra virgin)&#xD;&#xA; - Balsamic vinegar (preferably a good quality one)&#xD;&#xA; - sugar and salt to taste&#xD;&#xA; - Fresh basil&#xD;&#xA;&#xD;&#xA;Sauté the onion in some olive oil until slightly translucent; add the garlic, bacon (if used) and chopped sun dried tomatoes. Stir and add the sugar and salt and a good splash of balsamic. Bring the mixture to the boil and let it simmer for about an hour. &#xD;&#xA;&#xD;&#xA;Don't forget to taste occasionally, adding more sugar, salt or balsamic, if needed. Just before serving add a handful of shredded fresh basil leaves.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1491" PostHistoryTypeId="2" PostId="815" RevisionGUID="139b842c-954a-4146-93ee-f0de8ba9f1c6" CreationDate="2010-07-13T08:48:05.890" UserId="210" Text="The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it).  &#xD;&#xA;&#xD;&#xA;First image the coconut is a head, everything is related to this, so the visualization is important.  The three holes at the top are the eyes and mouth of the face.   stare into its eyes (this bit is not so important, but I like to do it).  &#xD;&#xA;&#xD;&#xA;Now hold it in your left palm, under its chin/where the neck would be, with the 3 holes in the coconut arranged like the eyes and mouth of a face looking out to the right, mouth below the eyes, with the hair pointing up.  &#xD;&#xA;&#xD;&#xA;Then take a large, heavy knife and using the FLAT side of the knife (not the sharp edge), a meat cleaver works best, strike the coconut hard across the coconut's 'forehead', where its hair line would be.  &#xD;&#xA;&#xD;&#xA;Get this right and it will crack in a straight line from ear to ear along the hair line.  Works a treat.  And usually you can use the shell for something as you get a clean break." />
  <row Id="1492" PostHistoryTypeId="5" PostId="815" RevisionGUID="416c97b8-67bb-4934-98b2-00689490cd62" CreationDate="2010-07-13T08:59:07.483" UserId="210" Comment="added 386 characters in body" Text="The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it).  &#xD;&#xA;&#xD;&#xA;First image the coconut is a head, everything is related to this, so the visualization is important.  The three holes at the top are the eyes and mouth of the face.   stare into its eyes (this bit is not so important, but I like to do it).  &#xD;&#xA;&#xD;&#xA;Now hold it in your left palm, under its chin/where the neck would be, with the 3 holes in the coconut arranged like the eyes and mouth of a face looking out to the right, mouth below the eyes, with the hair pointing up.  &#xD;&#xA;&#xD;&#xA;Then take a large, heavy knife and using the FLAT side of the knife (not the sharp edge), a meat cleaver works best, strike the coconut hard across the coconut's 'forehead', where its hair line would be.  You might need a few goes to get the crack right open, but sometimes it can be done in a single strike.&#xD;&#xA;&#xD;&#xA;Get this right and it will crack in a straight line from ear to ear along the hair line.  Works a treat.  And usually you can use the shell for something as you get a clean break.&#xD;&#xA;&#xD;&#xA;Alternatively you can stick it into the oven for 15 mins, @400F, after which the shell should have started to crack.  Then you can use the tool of choice to finish the cracking, rolling pin, hammer, wrench, flat of knife another coconut, whatever.  But where is the fun in that? " />
  <row Id="1493" PostHistoryTypeId="2" PostId="816" RevisionGUID="4d756054-a4c3-4ab1-94d7-da7f077f2c84" CreationDate="2010-07-13T10:06:16.150" UserId="197" Text="Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?" />
  <row Id="1494" PostHistoryTypeId="1" PostId="816" RevisionGUID="4d756054-a4c3-4ab1-94d7-da7f077f2c84" CreationDate="2010-07-13T10:06:16.150" UserId="197" Text="How to recover jam that has set too hard?" />
  <row Id="1495" PostHistoryTypeId="3" PostId="816" RevisionGUID="4d756054-a4c3-4ab1-94d7-da7f077f2c84" CreationDate="2010-07-13T10:06:16.150" UserId="197" Text="&lt;jam&gt;" />
  <row Id="1496" PostHistoryTypeId="2" PostId="817" RevisionGUID="0afc6875-12bf-4c26-8b3f-c630d54b75a5" CreationDate="2010-07-13T10:06:39.130" UserId="210" Text="I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in a pasta dish.  &#xD;&#xA;&#xD;&#xA;Anyone done this?  Got any tips on gelling agents to use and what I could make the strands with ie moulds etc?  &#xD;&#xA;&#xD;&#xA;Also any flavour ideas would be appreciated.  Lobster bisque flavour appeals for a hot clam based 'pasta' dish or maybe an apple and cinnamon with ice-cream &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1497" PostHistoryTypeId="1" PostId="817" RevisionGUID="0afc6875-12bf-4c26-8b3f-c630d54b75a5" CreationDate="2010-07-13T10:06:39.130" UserId="210" Text="I fancy making flavoured 'spaghetti', any tips?" />
  <row Id="1498" PostHistoryTypeId="3" PostId="817" RevisionGUID="0afc6875-12bf-4c26-8b3f-c630d54b75a5" CreationDate="2010-07-13T10:06:39.130" UserId="210" Text="&lt;please-remove-this-tag&gt;&lt;flavor&gt;&lt;gelling-agents&gt;&lt;experimental&gt;" />
  <row Id="1499" PostHistoryTypeId="2" PostId="818" RevisionGUID="d3365446-47b7-450e-a250-6591b7b57172" CreationDate="2010-07-13T10:06:57.210" UserId="207" Text="The easiest way is to use oven. I find that 190C/375F is convenient. &#xD;&#xA;&#xD;&#xA;Before placing it in the oven you should drain the water from the coconut. Drilling the 2 of the 3 holes with a hammer + screwdriver works fine. &#xD;&#xA;&#xD;&#xA;After removing from the oven after about 15 minutes use a hammer to easily crack open the coconut. If it's not easily cracked, let rest for a few more minutes." />
  <row Id="1500" PostHistoryTypeId="2" PostId="819" RevisionGUID="3a2c041d-4e98-416b-88be-8e44f59616f0" CreationDate="2010-07-13T10:16:10.743" UserId="176" Text="I asked this to a Swedish food guru and got the explication that freezing+reheat often softens the food. The effect is that each food piece has less time in the mouth before swallowing and therefore has less time to be tasted.&#xD;&#xA;&#xD;&#xA;Not fully convinced but it might be worth experimenting with.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1501" PostHistoryTypeId="2" PostId="820" RevisionGUID="198912be-861d-466c-baca-495c6bbc7a62" CreationDate="2010-07-13T10:25:02.157" UserId="115" Text="The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...&#xD;&#xA;&#xD;&#xA;For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time." />
  <row Id="1502" PostHistoryTypeId="5" PostId="820" RevisionGUID="3d604031-0fa4-4320-abaa-1a3373d500fc" CreationDate="2010-07-13T10:39:54.483" UserId="115" Comment="added 17 characters in body" Text="The only way I know is by adding some more liquid and warming the mixture, It may or may not improve things...&#xD;&#xA;&#xD;&#xA;For what its worth, the consistency of the jam after cooking, tends to be related to the amount of sugar added for a given fruit, with hard skinned fruit typically requiring a slightly different process to soft skinned fruit. It's also controlled by the amount of pectin added to the brew as well as the overall cooking time and temperature. " />
  <row Id="1503" PostHistoryTypeId="5" PostId="815" RevisionGUID="7e134b2e-e9f4-43b5-bb44-e65ee8fa3c6f" CreationDate="2010-07-13T10:47:58.793" UserId="210" Comment="added some more description about where to strike." Text="The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it).  &#xD;&#xA;&#xD;&#xA;First image the coconut is a head, everything is related to this, so the visualization is important.  The three holes are the eyes and mouth of the face.  They naturally form an eyes/mouth thing.  you'll see that it only really looks like a eyes/mouth one way up.  stare into its eyes (this bit is not so important, but I like to do it).  &#xD;&#xA;&#xD;&#xA;Now hold it in your left palm, under its chin/where the neck would be, with the 3 holes in the coconut arranged like the eyes and mouth of a face looking out to the right, mouth below the eyes, with the hair pointing up.  There will be a slight 'seam' running between the eyes and back over the top of the head.&#xD;&#xA;&#xD;&#xA;Then take a large, heavy knife and using the FLAT side of the knife (not the sharp edge), a meat cleaver works best, strike the coconut hard across the coconut's 'forehead', where its hair line would be, aiming to impact exactly on the 'seam'.  You might need a few goes to get the crack right open, but sometimes it can be done in a single strike.&#xD;&#xA;&#xD;&#xA;Get this right and it will crack in a straight line from ear to ear along the hair line.  Works a treat.  And usually you can use the shell for something as you get a clean break.&#xD;&#xA;&#xD;&#xA;Alternatively you can stick it into the oven for 15 mins, @400F, after which the shell should have started to crack.  Then you can use the tool of choice to finish the cracking, rolling pin, hammer, wrench, flat of knife another coconut, whatever.  But where is the fun in that? " />
  <row Id="1504" PostHistoryTypeId="2" PostId="821" RevisionGUID="a985f8d5-5fc2-4efe-ae67-183df46f367a" CreationDate="2010-07-13T11:09:19.307" UserId="210" Text="I saw [this question][1] and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" />
  <row Id="1505" PostHistoryTypeId="1" PostId="821" RevisionGUID="a985f8d5-5fc2-4efe-ae67-183df46f367a" CreationDate="2010-07-13T11:09:19.307" UserId="210" Text="Can I freeze egg whites?" />
  <row Id="1506" PostHistoryTypeId="3" PostId="821" RevisionGUID="a985f8d5-5fc2-4efe-ae67-183df46f367a" CreationDate="2010-07-13T11:09:19.307" UserId="210" Text="&lt;eggs&gt;&lt;best-practices&gt;&lt;freezing&gt;" />
  <row Id="1507" PostHistoryTypeId="2" PostId="822" RevisionGUID="11c09a33-5b59-4a4a-a29c-0301e31d595c" CreationDate="2010-07-13T11:38:32.630" UserId="183" Text="If it's for a pie, by _melt_ the recipe author probably meant _to dissolve in the least amount of water_.  You can do that by making a glucose syrup, as Pulse mentioned.  Place one cup of dextrose with a third of a cup of water in a pot and heat until dissolved.  Commercial glucose syrups are typically 10 to 25% water.  " />
  <row Id="1508" PostHistoryTypeId="2" PostId="823" RevisionGUID="caa3435c-a624-4f5f-abce-235e14945f7f" CreationDate="2010-07-13T11:39:35.093" UserId="176" Text="At times, I just cut the skin off.&#xD;&#xA;Take a soft fillet knife. Cut the tomato into wedges. Place a slice on the cutting-board with the skin down, with slide the fillet knife against the tomato to cut away the skip, much like you cut away the skin from a fish.&#xD;&#xA;&#xD;&#xA;However, this is only practical if you should skin one or two tomatoes. On larger scale I recommend the boiling water trick.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1509" PostHistoryTypeId="5" PostId="815" RevisionGUID="8f71bdea-a08c-4e8d-ad30-84216a3ed0aa" CreationDate="2010-07-13T11:40:27.557" UserId="210" Comment="added info on how to completely separate the coconut pieces" Text="The best way to open a brown hairy coconut, not a fresh green one (assuming you are right handed, I imagine that sinister people can reverse the instructions, but I've not tried it).  &#xD;&#xA;&#xD;&#xA;First image the coconut is a head, everything is related to this, so the visualization is important.  The three holes are the eyes and mouth of the face.  They naturally form an eyes/mouth thing.  you'll see that it only really looks like a eyes/mouth one way up.  stare into its eyes (this bit is not so important, but I like to do it).  &#xD;&#xA;&#xD;&#xA;Now hold it in your left palm, under its chin/where the neck would be, with the 3 holes in the coconut arranged like the eyes and mouth of a face looking out to the right, mouth below the eyes, with the hair pointing up.  There will be a slight 'seam' running between the eyes and back over the top of the head.&#xD;&#xA;&#xD;&#xA;Then take a large, heavy knife and using the FLAT side of the knife (not the sharp edge), a meat cleaver works best, strike the coconut hard across the coconut's 'forehead', where its hair line would be, aiming to impact exactly on the 'seam'.  You might need a few goes to get the crack right open, but sometimes it can be done in a single strike.&#xD;&#xA;&#xD;&#xA;Get this right and it will crack in a straight line from ear to ear along the hair line.  Works a treat.  And usually you can use the shell for something as you get a clean break.&#xD;&#xA;&#xD;&#xA;Once you have the first crack you can either prise apart or rotate the coconut in your hand and hit it a couple more times on the uncracked parts, following the same line as the first crack, to completely separate the two pieces.&#xD;&#xA;&#xD;&#xA;Alternatively you can stick it into the oven for 15 mins, @400F, after which the shell should have started to crack.  Then you can use the tool of choice to finish the cracking, rolling pin, hammer, wrench, flat of knife another coconut, whatever.  But where is the fun in that? " />
  <row Id="1510" PostHistoryTypeId="2" PostId="824" RevisionGUID="1e3058a5-dbf1-43f6-984a-730d004f92b7" CreationDate="2010-07-13T11:40:55.060" UserId="77" Text="Yes, egg whites freeze fine. There's nothing special you need to do - just put them in a freezer bag. Some people freeze them in an ice-cube tray first, for easy measuring later." />
  <row Id="1511" PostHistoryTypeId="2" PostId="825" RevisionGUID="dec86ec4-6447-4a9a-92b9-9efe879e1c22" CreationDate="2010-07-13T11:41:13.653" UserId="122" Text="I've seen it done with [agar-agar][1] on the Danish show &quot;Spise med Price&quot;. They made [spaghetti with lemon balm][2]. They sucked the warm liquid with agar-agar in it up with a syringe, pushed the liquid into a thin plastic tube, which they lowered into ice water. Before they served it, they pushed the spaghetti out of the tube with the syringe.&#xD;&#xA;&#xD;&#xA;![Lemon balm spaghetti][3]&#xD;&#xA;&#xD;&#xA;As for a flavor idea, they served it with carrot cake made in mere minutes (from start to finish) in a microwave oven.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [2]: http://www.dr.dk/dr1/spisemedprice/Programmer/Program24.htm?image=7&#xD;&#xA;  [3]: http://imgur.com/l6rpI.png" />
  <row Id="1512" PostHistoryTypeId="5" PostId="822" RevisionGUID="c34954af-cea0-4cb9-ace5-f2b01907fdb2" CreationDate="2010-07-13T11:45:19.047" UserId="183" Comment="Added bit about burning" Text="If it's for a pie, by _melt_ the recipe author probably meant _to dissolve in the least amount of water_.  You can do that by making a glucose syrup, as Pulse mentioned.  Place one cup of dextrose with a third of a cup of water in a pot and heat until dissolved.  Commercial glucose syrups are typically 10 to 25% water.&#xD;&#xA;&#xD;&#xA;If you melt solid glucose in a pan, which happens at about 146&amp;deg;C, it will burn. " />
  <row Id="1513" PostHistoryTypeId="2" PostId="826" RevisionGUID="cb5e6ea4-73e1-4e71-bc49-7772a0f90d9a" CreationDate="2010-07-13T11:48:03.300" UserId="196" Text="I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried.&#xD;&#xA;&#xD;&#xA;I made the meatballs with about 500kg of mince, a chopped onion, some herbs and a beaten egg. I then mixed everything up in a mixing bowl and then fried.&#xD;&#xA;&#xD;&#xA;After I realised that they weren't saying together when being fried I tried adding another egg, but it still didn't help.&#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions as to what I did wrong, or what I could try next time?" />
  <row Id="1514" PostHistoryTypeId="1" PostId="826" RevisionGUID="cb5e6ea4-73e1-4e71-bc49-7772a0f90d9a" CreationDate="2010-07-13T11:48:03.300" UserId="196" Text="How to stop meatballs falling apart when frying" />
  <row Id="1515" PostHistoryTypeId="3" PostId="826" RevisionGUID="cb5e6ea4-73e1-4e71-bc49-7772a0f90d9a" CreationDate="2010-07-13T11:48:03.300" UserId="196" Text="&lt;meatballs&gt;" />
  <row Id="1516" PostHistoryTypeId="2" PostId="827" RevisionGUID="81a04f25-5bb5-4fad-9131-d7e8434636e1" CreationDate="2010-07-13T11:48:11.347" UserId="115" Text="You have two options for freezing egg whites: &#xD;&#xA;&#xD;&#xA; - Use an ice tray and place one egg white in each of the wells&#xD;&#xA; - Gently mix the whites (don't whip) and place the mixture, either into ice trays or freezer bags.&#xD;&#xA;&#xD;&#xA;Approximately 2 tablespoons of egg white mixture equals a single egg.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; " />
  <row Id="1517" PostHistoryTypeId="2" PostId="828" RevisionGUID="b1733358-af6d-461a-aedd-cd8ecd22b636" CreationDate="2010-07-13T11:59:07.583" UserId="210" Text="How small was your onion dice?  if its too big it can stop the meat sticking together, so try and make it as small as possible.  did they hold together when you formed them?  You might try to press the balls together as firmly as possible, as if they are not formed tightly enough this can cause them to fall apart.  &#xD;&#xA;&#xD;&#xA;Be wary of adding too much egg as well as if the mixture becomes too sloppy it won't hold together either.  I think 1 egg is plenty for 500g of meat, and perhaps too much especially if there is not any absorbent material to bind to the egg.  &#xD;&#xA;&#xD;&#xA;You can try adding some breadcrumbs (couple of tablespoons) which when combined with the egg can help to 'glue' the meatballs together.  Fine tapioca can be an alternative to breadcrumbs as well.  I assume that adding flour might also help (not tried) but this might result in a raw flour taste in the meatballs, so might want to try that first before you serve it up to your guests.&#xD;&#xA;&#xD;&#xA;I also try to put the meatballs in the hot oil then immediately give them a gentle toss to coat the outside of all the meatballs with oil as I find this helps to stop them sticking to the pan, which can result in them being torn apart when I try and turn them." />
  <row Id="1518" PostHistoryTypeId="5" PostId="800" RevisionGUID="7253f633-eaa6-4501-85d9-2a50ab05e994" CreationDate="2010-07-13T11:59:26.193" UserId="115" Comment="deleted 18 characters in body" Text="If you're baking a pie that requires glucose syrup, such as pecan pie, you could use corn syrup, which is a similar thing. It is possible to make your own glucose syrup, but the results can be suspect.&#xD;&#xA;&#xD;&#xA;The alternative to glucose/corn syrup is a sugar syrup it is, however, quite different and is simply made by combining sugar and water in a heavy bottomed pan and gently stirring until the mixture begins to boil. It then needs to be cooked for several minutes until the temperature is approximately 120c." />
  <row Id="1519" PostHistoryTypeId="2" PostId="829" RevisionGUID="9fc5427f-60eb-4e74-9ab6-ac83224407cb" CreationDate="2010-07-13T12:33:20.290" UserId="115" Text="I like to prepare various Asian dishes and one of the important ingredients I use is Rice Wine, unfortunately, it's become difficult to obtain lately and Sherry, which is sometimes used, never was a beverage available in my country. &#xD;&#xA;&#xD;&#xA;So, any thoughts on a possible substitute for Rice Wine?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="1520" PostHistoryTypeId="1" PostId="829" RevisionGUID="9fc5427f-60eb-4e74-9ab6-ac83224407cb" CreationDate="2010-07-13T12:33:20.290" UserId="115" Text="What would be a good substitute for Rice Wine?" />
  <row Id="1521" PostHistoryTypeId="3" PostId="829" RevisionGUID="9fc5427f-60eb-4e74-9ab6-ac83224407cb" CreationDate="2010-07-13T12:33:20.290" UserId="115" Text="&lt;substitute&gt;&lt;asian-cuisine&gt;" />
  <row Id="1522" PostHistoryTypeId="2" PostId="830" RevisionGUID="d13320ad-5314-44d9-8d15-4f7cab551a0e" CreationDate="2010-07-13T12:49:47.167" UserId="125" Text="If you can get it, sherry is usually a good bet but since you can't, I've used just regular white wine before as a substitute when you're cooking a dish but you just need to be a little less liberal as you might be with rice wine as I find the flavour tends to be a little stronger.&#xD;&#xA;&#xD;&#xA;Another alternative is Saki, but I'm assuming that if you can't get rice wine, you'll struggle to find Saki." />
  <row Id="1523" PostHistoryTypeId="5" PostId="826" RevisionGUID="17247287-3f4d-48d7-8af3-2a642a50dacb" CreationDate="2010-07-13T12:50:49.350" UserId="196" Comment="deleted 1 characters in body" Text="I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried.&#xD;&#xA;&#xD;&#xA;I made the meatballs with about 500g of mince, a chopped onion, some herbs and a beaten egg. I then mixed everything up in a mixing bowl and then fried.&#xD;&#xA;&#xD;&#xA;After I realised that they weren't saying together when being fried I tried adding another egg, but it still didn't help.&#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions as to what I did wrong, or what I could try next time?" />
  <row Id="1524" PostHistoryTypeId="2" PostId="831" RevisionGUID="480a3f57-5b11-4ade-b332-1014ac5a287c" CreationDate="2010-07-13T12:51:54.900" UserId="123" Text="I've heard that gin is one the closest substitutes in terms of flavor and that regular white wine works as well in a pinch. I haven't had to do this much myself so I'm not sure what kind of ratio you should go with in these substitutions." />
  <row Id="1525" PostHistoryTypeId="2" PostId="832" RevisionGUID="edbb1f9b-d47f-4a61-b8d6-62f9f0ff9713" CreationDate="2010-07-13T12:56:11.070" UserId="125" Text="I find the main reasons my meatballs fall apart are:&#xD;&#xA;&#xD;&#xA; 1. They stick to the pan and pull apart&#xD;&#xA; 2. They're not quite well combined enough.&#xD;&#xA;&#xD;&#xA;To help with the sticking to the pan, try to keep them moving in the pan until they firm up a little bit.&#xD;&#xA;&#xD;&#xA;To get them to combine better I try to keep the ratio of mince to non-mince ingredients at around 5:1 so for 500g of mince I'd only add 100g of other stuff like onions and breadcrumbs as well as an egg.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1526" PostHistoryTypeId="2" PostId="833" RevisionGUID="72e1b5d5-a3db-41b5-b970-affdf31c762e" CreationDate="2010-07-13T12:56:22.740" UserId="210" Text="It's not suitable in all circumstances, but I like yoghurt mixed with tahini (2:1 or so) as an alternative for mayo in salad dressings.  It has a good flavour on its own, but can also be spiced up with lemon and garlic.  It's thicker than yoghurt on its own so can be spread on a sandwich." />
  <row Id="1527" PostHistoryTypeId="6" PostId="826" RevisionGUID="929883ad-ccb5-4433-b6a1-33ebf789ba6b" CreationDate="2010-07-13T12:58:27.370" UserId="210" Comment="edited tags" Text="&lt;technique&gt;&lt;meatballs&gt;&lt;consistency&gt;&lt;texture&gt;" />
  <row Id="1528" PostHistoryTypeId="2" PostId="834" RevisionGUID="46785901-2b03-46b7-9bd2-16ac0f172b48" CreationDate="2010-07-13T13:09:06.687" UserId="123" Text="When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only real difference I'm aware of is that you can use a &quot;rocking&quot; motion with the french chef's but not with the santoku. What is the difference between them and when would you use a santoku over a french chef's assuming quality between both was on par?" />
  <row Id="1529" PostHistoryTypeId="1" PostId="834" RevisionGUID="46785901-2b03-46b7-9bd2-16ac0f172b48" CreationDate="2010-07-13T13:09:06.687" UserId="123" Text="What are the advantages of a Santoku over a French Chef's Knife?" />
  <row Id="1530" PostHistoryTypeId="3" PostId="834" RevisionGUID="46785901-2b03-46b7-9bd2-16ac0f172b48" CreationDate="2010-07-13T13:09:06.687" UserId="123" Text="&lt;knives&gt;" />
  <row Id="1531" PostHistoryTypeId="2" PostId="835" RevisionGUID="999e1ee5-e9b7-41d8-a8f2-7926a71428e3" CreationDate="2010-07-13T13:10:47.557" UserId="125" Text="I'm looking at this bread recipe and it says to use &quot;Bakers Yeast&quot; but when I make pizza dough I just use regular yeast (which I also have in my cupboard at the moment). So I'm wondering if I could just use my regular yeast instead of bakers yeast?" />
  <row Id="1532" PostHistoryTypeId="1" PostId="835" RevisionGUID="999e1ee5-e9b7-41d8-a8f2-7926a71428e3" CreationDate="2010-07-13T13:10:47.557" UserId="125" Text="Is there any difference between bakers yeast and regular yeast?" />
  <row Id="1533" PostHistoryTypeId="3" PostId="835" RevisionGUID="999e1ee5-e9b7-41d8-a8f2-7926a71428e3" CreationDate="2010-07-13T13:10:47.557" UserId="125" Text="&lt;substitutions&gt;&lt;yeast&gt;" />
  <row Id="1534" PostHistoryTypeId="2" PostId="836" RevisionGUID="e2aa7076-a0a2-407c-a82c-a4b1f98d81ac" CreationDate="2010-07-13T13:31:09.660" UserId="220" Text="Both the Santoku and French knives will work for the same types of things, so a lot of it comes down to preference. Santoku knives are lighter, so this can lead to less hand strain and quicker cutting. One thing that the Santoku are very good at is very thin slicing of vegetables, for two reasons: first, as you point out, you do not use a rocking motion, but rather chop down in one motion, which with practice can be quicker and more efficient. Second, Santoku knives usually have a much thinner blade angle (around 15 degrees vs 30-40 degrees on a French knife). This is because one side of a Santoku is flat, and the other side is beveled (like a chisel), so you only sharpen one side. To accommodate this thin blade the Santoku knives will be made with a harder steel, which helps maintain blade sharpness, but may increase the propensity for chipping if misused, and also makes them harder to sharpen. &#xD;&#xA;&#xD;&#xA;Still, personal preference dictates which knife to use. Many people prefer the Gyuto style of knife, which (roughly speaking) combines features of both Santoku knifes and French knives. They are made of a hardened steel, are sharpened on both sides, but maintain edges around 22-26 degrees. The Gyutos, like the Santokus are fairly light. Gyutos also have a rounded belly but it is less pronounced than on a French knife. &#xD;&#xA;&#xD;&#xA;There is much more to be said, but basically the thing to do is get your hands on some knives and start experimenting--see what you like!" />
  <row Id="1535" PostHistoryTypeId="2" PostId="837" RevisionGUID="1392962e-8dc2-4858-9d21-729fd0851675" CreationDate="2010-07-13T13:31:45.713" UserId="218" Text="I actually sprung for a few sets of &lt;a href=&quot;http://www.amazon.com/Andersons-Ceramic-Weights-4-Pound-Weight/dp/B00004S1BT/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1279027771&amp;sr=8-1&quot;&gt;ceramic pie weights&lt;/a&gt;, because I got tired of beans occasionally sticking to the crust, and then having to worry about storing slightly-used beans separately from their unused kin.&#xD;&#xA;&#xD;&#xA;I'd say there would be no problem re-using it in the short term. I'd watch out in the long term though: rice is really hygroscopic, and once it gets a little water in it, it won't be good for long." />
  <row Id="1536" PostHistoryTypeId="2" PostId="838" RevisionGUID="30cfca89-49f4-41b9-bf73-b798f4c1e234" CreationDate="2010-07-13T13:36:08.417" UserId="220" Text="I have cooked rice that was used for weighting a pie crust with fine results.  I should have cooked some that wasn't baked to see what the difference was, but in any case it turned out fine.  Of course it may matter what temp the rice was baked at and for how long, and this could also affect the duration needed to cook the rice itself. &#xD;&#xA;&#xD;&#xA;I have also boiled beans that were previously baked, and they turned out fine, too.  " />
  <row Id="1537" PostHistoryTypeId="2" PostId="839" RevisionGUID="14504981-4e6b-4531-99b5-92a69c5842a9" CreationDate="2010-07-13T13:42:23.097" UserId="218" Text="There is certainly a difference between different yeasts. Different kinds of yeast react differently, are happy at different temperature ranges, produce different amounts of gas, live for different amounts of time. In my little world, however, it's better to use a yeast that you use commonly and understand than it is to experiment with a different yeast that may not behave the way you expect.&#xD;&#xA;&#xD;&#xA;The thing is, &quot;bakers yeast&quot; is a generic term. If it called for rapid rise yeast, and all you had was active dry yeast, I'd say to go out and buy some, or your bread would end up flat. Chances are you have one of those two kinds. They'd both work in most recipes, but each have their peculiarities, and you'd need to adjust.&#xD;&#xA;&#xD;&#xA;I'd give it a shot, and see how it comes out. If your bread ends up whacky, then try something else." />
  <row Id="1538" PostHistoryTypeId="2" PostId="840" RevisionGUID="c98fbb3d-0478-4185-ac53-4183b5beff47" CreationDate="2010-07-13T13:47:49.030" UserId="184" Text="I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice.&#xD;&#xA;&#xD;&#xA;So, budget notwithstanding (within reason), how many ceramic knives do I &quot;need&quot;? Do I want a full set if I can get one? Do I only need one? What sort? (big, small, serrated...)" />
  <row Id="1539" PostHistoryTypeId="1" PostId="840" RevisionGUID="c98fbb3d-0478-4185-ac53-4183b5beff47" CreationDate="2010-07-13T13:47:49.030" UserId="184" Text="How many ceramic knives do I need?" />
  <row Id="1540" PostHistoryTypeId="3" PostId="840" RevisionGUID="c98fbb3d-0478-4185-ac53-4183b5beff47" CreationDate="2010-07-13T13:47:49.030" UserId="184" Text="&lt;knives&gt;&lt;equipment&gt;&lt;ceramic-knives&gt;" />
  <row Id="1541" PostHistoryTypeId="2" PostId="841" RevisionGUID="13de0da8-2b00-4b62-a53f-c031482e0d87" CreationDate="2010-07-13T13:51:05.510" UserId="218" Text="They're just tools. If you're fine with your steel knives, keep 'em.&#xD;&#xA;&#xD;&#xA;I'd just buy one and see how I liked it." />
  <row Id="1542" PostHistoryTypeId="5" PostId="840" RevisionGUID="5b1d933e-3b18-4c78-a2d8-aa3fba38557b" CreationDate="2010-07-13T14:15:44.453" UserId="184" Comment="Pointed out that I do need new knives." Text="I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice.&#xD;&#xA;&#xD;&#xA;So, budget notwithstanding (within reason) and assuming that I have to buy a whole knife set (which I do), how many ceramic knives do I &quot;need&quot;? Do I want a full set if I can get one? Do I only need one? What sort? (big, small, serrated...)" />
  <row Id="1543" PostHistoryTypeId="2" PostId="842" RevisionGUID="2f2ed905-b8fb-44da-8293-40395105a2b7" CreationDate="2010-07-13T14:19:57.250" UserId="210" Text="According to wikipedia, [bakers yeast][1] comes in many different types, one of which is active dried yeast, which I think is 'regular' yeast.  So to answer your question, no i don't think there is any difference save for the moisture content, and therefore how you might need to use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Baker's_yeast" />
  <row Id="1544" PostHistoryTypeId="2" PostId="843" RevisionGUID="8a02ac76-60c4-4544-b468-66d9cf10f386" CreationDate="2010-07-13T14:24:43.247" UserId="41" Text="You might consider a different approach - don't fry them.  Drop them (carefully) into a pot of boiling sauce instead.  They come out perfectly even, very tender, and more flavourful than frying.  Usually the sauce we're talking about is a sweet tomato-based sauce, but it could be anything that's reasonably thick (so that the meatballs don't just fall straight to the bottom).&#xD;&#xA;&#xD;&#xA;This sounds counterintuitive to a lot of people - you might think it would be more likely to fall apart this way, but in practice it sets almost immediately because it's suspended and has a much more even heat distribution.  When frying, all of the heat comes from the bottom; it's the combination of pressure and weight (gravity) that makes it fall apart.&#xD;&#xA;&#xD;&#xA;Perhaps you *want* the rougher, browned texture of pan-fried meatballs, and that's fine; but I thought I would mention this anyway because I can distinctly remember dozens of guests having come to the family home (this is a family recipe, after all) asking &quot;how are you able to make the meatballs like that?&quot;  So if you have a chance, just give it a try; you might be pleasantly surprised." />
  <row Id="1545" PostHistoryTypeId="5" PostId="841" RevisionGUID="b81034ab-1fcf-4903-a712-d9564e2a866d" CreationDate="2010-07-13T14:33:03.647" UserId="218" Comment="added 674 characters in body" Text="They're just tools. If you're fine with your steel knives, keep 'em.&#xD;&#xA;&#xD;&#xA;I'd just buy one and see how I liked it.&#xD;&#xA;&#xD;&#xA;Edit: I never buy *sets*. I buy individual knives to fill individual needs. Soft steel carving knives, for paper thin slices. Hard steel utility knives for day-to-day chopping.&#xD;&#xA;&#xD;&#xA;If you've got nothing, I'd head out and get some cheap high-carbon knives. (In my opinion) you only really need three knives: &#xD;&#xA;&#xD;&#xA; 1. Chefs knife for chopping&#xD;&#xA; 2. A 4 or 5 inch utility knife&#xD;&#xA; 3. A santoku, or a boning knife, depending on whether you're a vegetarian or a carnivore&#xD;&#xA;&#xD;&#xA;That's all you *need*. Once you've got those, then you can figure out which ones you *want*. I have a nice ceramic santoku knife, which is pretty cool, but not as beloved as some of my older steel knives." />
  <row Id="1546" PostHistoryTypeId="6" PostId="834" RevisionGUID="74a48393-978a-4f44-8d48-40c64d1b0fe4" CreationDate="2010-07-13T14:33:04.693" UserId="79" Comment="edited tags" Text="&lt;knives&gt;&lt;equipment&gt;" />
  <row Id="1547" PostHistoryTypeId="2" PostId="844" RevisionGUID="d1f10b81-b908-42a4-a020-2a0fc912ffa2" CreationDate="2010-07-13T14:43:08.990" UserId="220" Text="Yes, ceramic knives are the &quot;new thing,&quot; but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic Chef's knife or paring knife; the answer to your question is zero.&#xD;&#xA;&#xD;&#xA;If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.&#xD;&#xA;&#xD;&#xA;Ceramic blade mandolins, however, are great.  The ceramic blade will be sharper and hold the edge longer than a steel mandolin, and since you don't sharpen a mandolin anyway, it doesn't matter that ceramic doesn't sharpen. &#xD;&#xA;&#xD;&#xA;Note, a separate, and good, question would be &quot;what knives do I need?&quot;  The answer is it depends, but I concur that you should not buy a &quot;set&quot; of knives." />
  <row Id="1548" PostHistoryTypeId="5" PostId="830" RevisionGUID="6fd15159-108f-4133-bfe1-ebeeb9d09bca" CreationDate="2010-07-13T14:56:11.283" UserId="125" Comment="edited body; edited body" Text="If you can get it, sherry is usually a good bet but since you can't, I've used just regular white wine before as a substitute when you're cooking a dish but you just need to be a little less liberal as you might be with rice wine as I find the flavour tends to be a little stronger.&#xD;&#xA;&#xD;&#xA;Another alternative is Sake, but I'm assuming that if you can't get rice wine, you'll struggle to find Sake." />
  <row Id="1549" PostHistoryTypeId="2" PostId="845" RevisionGUID="51e37e3b-8caa-4e40-a884-a8b0d3f92e40" CreationDate="2010-07-13T15:24:32.377" UserId="181" Text="Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best practises to avoid the smell?" />
  <row Id="1550" PostHistoryTypeId="1" PostId="845" RevisionGUID="51e37e3b-8caa-4e40-a884-a8b0d3f92e40" CreationDate="2010-07-13T15:24:32.377" UserId="181" Text="How to get rid of the smell from the fridge?" />
  <row Id="1551" PostHistoryTypeId="3" PostId="845" RevisionGUID="51e37e3b-8caa-4e40-a884-a8b0d3f92e40" CreationDate="2010-07-13T15:24:32.377" UserId="181" Text="&lt;best-practices&gt;&lt;fridge&gt;&lt;freezing&gt;&lt;smell&gt;" />
  <row Id="1552" PostHistoryTypeId="2" PostId="846" RevisionGUID="a46eb119-b389-4af4-b94f-26e592d62819" CreationDate="2010-07-13T15:24:55.403" UserId="210" Text="I want to make bacon powder, I assume the means cooking all of the fat out without burning the meat.  Is this right?  if so how should I do this?  If not what should I do?  How should I turn the bacon into powder?  just in a blender?" />
  <row Id="1553" PostHistoryTypeId="1" PostId="846" RevisionGUID="a46eb119-b389-4af4-b94f-26e592d62819" CreationDate="2010-07-13T15:24:55.403" UserId="210" Text="How can I make bacon powder?" />
  <row Id="1554" PostHistoryTypeId="3" PostId="846" RevisionGUID="a46eb119-b389-4af4-b94f-26e592d62819" CreationDate="2010-07-13T15:24:55.403" UserId="210" Text="&lt;technique&gt;&lt;bacon&gt;" />
  <row Id="1555" PostHistoryTypeId="2" PostId="847" RevisionGUID="54de5f2c-bbc5-4d16-8502-d83b3e89fadf" CreationDate="2010-07-13T15:26:56.857" UserId="220" Text="Baking soda seems to work well for me, but the best thing is to get rid of old food that is causing the smell, and seal strong-smelling foods in airtight containers." />
  <row Id="1556" PostHistoryTypeId="2" PostId="848" RevisionGUID="ab36e770-4335-4817-afbf-32366b03b716" CreationDate="2010-07-13T15:32:42.443" UserId="181" Text="We all know the situation.&#xD;&#xA;&#xD;&#xA;The party is about to begin, it's really hot outside and we forget to put the beer (or similar drink) into the fridge...&#xD;&#xA;&#xD;&#xA;What is your way to chill beer really fast?" />
  <row Id="1557" PostHistoryTypeId="1" PostId="848" RevisionGUID="ab36e770-4335-4817-afbf-32366b03b716" CreationDate="2010-07-13T15:32:42.443" UserId="181" Text="How to chill beer quick?" />
  <row Id="1558" PostHistoryTypeId="3" PostId="848" RevisionGUID="ab36e770-4335-4817-afbf-32366b03b716" CreationDate="2010-07-13T15:32:42.443" UserId="181" Text="&lt;freezing&gt;" />
  <row Id="1559" PostHistoryTypeId="2" PostId="849" RevisionGUID="20e3657c-42ac-4bd2-9497-4debe2a80c2f" CreationDate="2010-07-13T15:33:31.630" UserId="218" Text="My wife *loves* bacon that's cooked to the cusp of burning, so I've got a good knowledge of the properties of bacon on that fine line. It's so brittle, you can powder it very easily. &#xD;&#xA;&#xD;&#xA;I myself would probably just stick it in a plastic bag, and whack it a few times with a pan, but I don't see any reason why you couldn't put it in the blender. I have a nice mortar and pestle I use for powdering things, but that's probably overkill in this case." />
  <row Id="1560" PostHistoryTypeId="2" PostId="850" RevisionGUID="142b7689-e773-4522-90c4-5fa4f74595f0" CreationDate="2010-07-13T15:34:15.080" UserId="220" Text="Use a salted ice bath. The water increases the contact and heat dissipation, and adding salt allows the temperature to go below freezing. " />
  <row Id="1561" PostHistoryTypeId="2" PostId="851" RevisionGUID="f4683418-1b77-473d-b2b2-93ab763160dd" CreationDate="2010-07-13T15:35:21.473" UserId="115" Text="You can make bacon powder simply by frying some bacon until it becomes crispy (don't let it burn) when done place on paper towel for until cool then wizz it in a food processor with a little fine powdered sugar. Keep wizzing until it stops sticking and you have a fine powder." />
  <row Id="1562" PostHistoryTypeId="6" PostId="848" RevisionGUID="d2206c58-6800-4e9d-a72d-edf9a0ce3ba3" CreationDate="2010-07-13T15:55:06.867" UserId="218" Comment="edited tags" Text="&lt;freezing&gt;&lt;beer&gt;" />
  <row Id="1563" PostHistoryTypeId="2" PostId="852" RevisionGUID="1b3b7a45-8a5d-4eb6-970b-1e418e69a039" CreationDate="2010-07-13T15:56:50.110" UserId="218" Text="The mythbusters actually did this one once, and their &lt;a href=&quot;http://kwc.org/mythbusters/2005/03/mythbusters_cooling_a_sixpack.html&quot;&gt;conclusion&lt;/a&gt; was that the best and easiest way was indeed to simply add some salt to the water. " />
  <row Id="1564" PostHistoryTypeId="2" PostId="853" RevisionGUID="745254e9-fa24-446b-ae4c-4645b1d08835" CreationDate="2010-07-13T16:04:34.973" UserId="91" Text="You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in your mouth and enjoy?&#xD;&#xA;&#xD;&#xA;Usually I do the latter, but I wondered if anyone has any tips for grating cheese down to the last bit?&#xD;&#xA;&#xD;&#xA;Is there some kind of small tool that you can use to safely grate the last of a block?" />
  <row Id="1565" PostHistoryTypeId="1" PostId="853" RevisionGUID="745254e9-fa24-446b-ae4c-4645b1d08835" CreationDate="2010-07-13T16:04:34.973" UserId="91" Text="Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?" />
  <row Id="1566" PostHistoryTypeId="3" PostId="853" RevisionGUID="745254e9-fa24-446b-ae4c-4645b1d08835" CreationDate="2010-07-13T16:04:34.973" UserId="91" Text="&lt;equipment&gt;&lt;cheese&gt;&lt;grating&gt;" />
  <row Id="1567" PostHistoryTypeId="2" PostId="854" RevisionGUID="5a121acc-1ec8-4d2e-a231-2be5f936a090" CreationDate="2010-07-13T16:06:48.420" UserId="27" Text="I just hold the cheese closer to the edge away from the grater. When it gets really small I just have a single finger on it to grate. Though sometimes I just pop it in my mouth too :D" />
  <row Id="1568" PostHistoryTypeId="2" PostId="855" RevisionGUID="4144d46c-6e71-4949-8ce9-300092fcd734" CreationDate="2010-07-13T16:07:39.963" UserId="218" Text="I bought a pair of kevlar gardening gloves for this exact sort of thing (and for using my mandoline without hacking off any (more) of my thumb).&#xD;&#xA;&#xD;&#xA;With those, you can run it all the way down to the bottom and not worry about your fingers. And when they get grotty, you can throw 'em in the washer." />
  <row Id="1569" PostHistoryTypeId="2" PostId="856" RevisionGUID="c90050e1-4275-4320-9aac-85d7609e13a2" CreationDate="2010-07-13T16:08:02.227" UserId="77" Text="You can turn that last quarter-inch sideways and grate until you have only a thin stick of cheese left.&#xD;&#xA;&#xD;&#xA;If it's only going to be melted anyway, you could just crumble the last stick in." />
  <row Id="1570" PostHistoryTypeId="2" PostId="857" RevisionGUID="0ce5d3a5-7fdc-46cd-b73f-6357e70f0ae9" CreationDate="2010-07-13T16:08:33.550" UserId="210" Text="I don't know of a tool, but what I tend to do is grate one way until there is only a bit left, say 2cm deep (by however long the block was), then I rotate the piece so it is against the grater lengthways, then grate until I have 2cm again, then rotate again so the longest side is sticking out away from the grater, and grate again.  Whilst this doesn't mitigate the issue, it does mean that you end up with a much smaller block which is ungrated, as you have grated it in each dimension until you can't get any closer." />
  <row Id="1571" PostHistoryTypeId="2" PostId="858" RevisionGUID="44cdf3d4-6e67-4fef-91b8-69fea6c273b3" CreationDate="2010-07-13T16:10:17.280" UserId="181" Text="Some time ago I've read about [Beer Can Chicken][1].&#xD;&#xA;&#xD;&#xA;I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me:&#xD;&#xA;&#xD;&#xA;Is it safe to bake a can on the grill (or in the oven) like this? Doesn't it give off any chemical flavours?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bbq.about.com/od/chicken/ss/aa072807a.htm" />
  <row Id="1572" PostHistoryTypeId="1" PostId="858" RevisionGUID="44cdf3d4-6e67-4fef-91b8-69fea6c273b3" CreationDate="2010-07-13T16:10:17.280" UserId="181" Text="Is Beer Can Chiken safe?" />
  <row Id="1573" PostHistoryTypeId="3" PostId="858" RevisionGUID="44cdf3d4-6e67-4fef-91b8-69fea6c273b3" CreationDate="2010-07-13T16:10:17.280" UserId="181" Text="&lt;chicken&gt;&lt;grilling&gt;&lt;beer&gt;" />
  <row Id="1574" PostHistoryTypeId="5" PostId="850" RevisionGUID="a37d8526-250c-45f2-891c-359ae5353134" CreationDate="2010-07-13T16:12:56.137" UserId="220" Comment="added 6 characters in body" Text="Use a salted ice-water bath. The water increases the contact and heat dissipation, and adding salt allows the temperature to go below freezing. " />
  <row Id="1575" PostHistoryTypeId="2" PostId="859" RevisionGUID="c92d7b46-d7b4-44b5-b6ce-3d5d54347d48" CreationDate="2010-07-13T16:13:13.813" UserId="210" Text="I'm not sure if its dangerous, but if you are worried about the can you can get a [Poultry Pal][1], designed to cook a chicken like this.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.beercanchicken.com/" />
  <row Id="1576" PostHistoryTypeId="2" PostId="860" RevisionGUID="bd00d2dc-4777-48b0-9baf-76574a98b5cb" CreationDate="2010-07-13T16:31:34.937" UserId="181" Text="I live in middle Europe so pineapple (so called &quot;ananas&quot;) is an exotic fruit for me.&#xD;&#xA;&#xD;&#xA;What should I check when buying a pineapple to make sure it would taste well? Should it smell specific? Should it be soft or hard? Should it be big or small?&#xD;&#xA;&#xD;&#xA;I believe this questions is valid for other regions as well. Is it?" />
  <row Id="1577" PostHistoryTypeId="1" PostId="860" RevisionGUID="bd00d2dc-4777-48b0-9baf-76574a98b5cb" CreationDate="2010-07-13T16:31:34.937" UserId="181" Text="What should I check when buying a pineapple?" />
  <row Id="1578" PostHistoryTypeId="3" PostId="860" RevisionGUID="bd00d2dc-4777-48b0-9baf-76574a98b5cb" CreationDate="2010-07-13T16:31:34.937" UserId="181" Text="&lt;shopping&gt;&lt;pineapple&gt;" />
  <row Id="1579" PostHistoryTypeId="2" PostId="861" RevisionGUID="02587e0f-5af0-45f6-9d9c-cee59ec8b211" CreationDate="2010-07-13T16:36:22.827" UserId="41" Text="By the wording of the question, I'm pretty sure you're using one of those pyramidal graters or a &quot;sheet&quot; grater.&#xD;&#xA;&#xD;&#xA;That's great for getting the &quot;bulk&quot;, but if you want to grate a small amount of cheese (or the last bit of a large amount, if you don't want to just eat it) then you really need to get yourself a [rotary grater][1].  They're more commonly used for fine/hard cheeses such as Parmesan, but most half-decent ones will come with a &quot;coarse&quot; blade that can be used for cheddar, mozzarella and so on.&#xD;&#xA;&#xD;&#xA;Rotary graters all have a plate at the top that lets you push the cheese down onto the blade.  Higher-quality graters will give you slightly better results; the $10 cheap ones tend to leave a mush at the bottom that's hard to grate, even if you squeeze really hard, but that's easily remedied with a small wooden block or really any object at all to put between the top plate and the cheese you're trying to grate.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Microplane-39105-Rotary-Grater-Blades/dp/B000RPVKDY/ref=sr_1_3?ie=UTF8&amp;s=home-garden&amp;qid=1279038616&amp;sr=8-3" />
  <row Id="1580" PostHistoryTypeId="2" PostId="862" RevisionGUID="f7d3148e-55b8-4e80-846a-7a2bb35d6c5c" CreationDate="2010-07-13T16:37:30.873" UserId="210" Text="you can test if a pineapple is ripe by trying to pluck out one of the leaves near the centre.  If it comes out fairly easily then the pineapple is good to go.  if its hard to get out its not ripe yet." />
  <row Id="1581" PostHistoryTypeId="2" PostId="863" RevisionGUID="aaa503d1-1561-49b9-871d-a8dcf3a50466" CreationDate="2010-07-13T16:37:41.250" UserId="218" Text="It should be firm, not mushy, but not rock hard either. &#xD;&#xA;&#xD;&#xA;The most important thing, however, is smell. An unripe pineapple won't smell like anything. An overripe pineapple will smell vinegary. A ripe pineapple will smell sweet.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1582" PostHistoryTypeId="5" PostId="755" RevisionGUID="5c7212a0-a11b-46f5-bbb1-162c7ec1ded8" CreationDate="2010-07-13T16:38:32.933" UserId="33" Comment="added 314 characters in body" Text="The trick is to chill the Mars bar in a fridge for a few hours before cooking. &#xD;&#xA;&#xD;&#xA;Prepare a batter mix (the kind you deep fry fish in) and get your oil heated to temperature. Here's a batter recipe I've used before:&#xD;&#xA;&#xD;&#xA;&gt;[Basic Fish Batter (Delia Smith Online)][1]&#xD;&#xA;&#xD;&#xA;(You can't fault Delia!)&#xD;&#xA;&#xD;&#xA;You can use sparkling water to introduce more bubbles into the batter which gives it a nice texture.&#xD;&#xA;&#xD;&#xA;Remove the Mars Bar from the fridge and immediately coat in the batter and cook in the oil right away. Cook until the batter is golden and serve with a scoop of ice-cream.&#xD;&#xA;&#xD;&#xA;You can also do this with Snickers bars. It's also worth trying with miniature Mars and Snickers bars.&#xD;&#xA;&#xD;&#xA;As a Scotsman I must apologise for inflicting this culinary delight on the rest of the world :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.deliaonline.com/how-to-cook/fish-and-shellfish/basic-fish-batter.html" />
  <row Id="1583" PostHistoryTypeId="2" PostId="864" RevisionGUID="ed809b6e-0d90-4724-b4fd-995b6c71b0f7" CreationDate="2010-07-13T16:45:06.590" UserId="33" Text="I agree with Kevin's salted ice-water bath, but I find chucking a few tinnies in the freezer works as well. Just remember to remove them on time or you're going to have a bit of a clean-up job." />
  <row Id="1584" PostHistoryTypeId="2" PostId="865" RevisionGUID="8e5e51fc-b59c-41f8-a0e5-54d6563cbb2d" CreationDate="2010-07-13T17:05:52.190" UserId="181" Text="This is one of the most annoying duties in the kitchen, for me.&#xD;&#xA;&#xD;&#xA;What are yours tips and tricks to peel hard boiled eggs easily?" />
  <row Id="1585" PostHistoryTypeId="1" PostId="865" RevisionGUID="8e5e51fc-b59c-41f8-a0e5-54d6563cbb2d" CreationDate="2010-07-13T17:05:52.190" UserId="181" Text="How to peel hard boiled eggs easily?" />
  <row Id="1586" PostHistoryTypeId="3" PostId="865" RevisionGUID="8e5e51fc-b59c-41f8-a0e5-54d6563cbb2d" CreationDate="2010-07-13T17:05:52.190" UserId="181" Text="&lt;eggs&gt;&lt;peeling&gt;" />
  <row Id="1587" PostHistoryTypeId="2" PostId="866" RevisionGUID="810c6455-8df5-4bc9-98cd-c3a3cb8bb782" CreationDate="2010-07-13T17:07:30.177" UserId="86" Text="I use [Joe's technique][1] (more or less... for &lt; 3-4 tomatoes, I'll [just quarter and fillet them][2]). But a friend of mine, now retired, does the following:&#xD;&#xA;&#xD;&#xA;1. Wash and stem the tomatoes, then let them dry on a clean towel&#xD;&#xA;2. Arrange them on a sheet pan and freeze until solid&#xD;&#xA;3. Store in freezer bags at &lt; 0&amp;deg;F until needed. &#xD;&#xA;4. Remove as many frozen tomatoes as needed, and taking each in turn, run under cold water, simply rubbing the skin off as it softens. &#xD;&#xA;&#xD;&#xA;The advantage here is two-fold: peeling is dead easy, and you have as many peeled tomatoes as you need whenever you need them.&#xD;&#xA;&#xD;&#xA;The disadvantages are the additional prep-work (which may be significant if you weren't planning on freezing the tomatoes anyway), and that the end result is tomatoes which have been frozen: fine for sauces, not so great for salads.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/804/peeling-tomatoes/807#807&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/804/peeling-tomatoes/823#823" />
  <row Id="1588" PostHistoryTypeId="2" PostId="867" RevisionGUID="9347a251-4a17-42c6-b7c3-7c01e073b98f" CreationDate="2010-07-13T17:09:14.527" UserId="210" Text="Peel them under running water. This helps to separate the egg and the skin under the shell." />
  <row Id="1589" PostHistoryTypeId="2" PostId="868" RevisionGUID="f7305a4c-f344-467c-a5b8-ee66ab3d952f" CreationDate="2010-07-13T17:15:13.033" UserId="20" Text="A perfectly good substitute for mayonnaise in any type of dressing is to blitz up a soft tofu. &#xD;&#xA;&#xD;&#xA;Tofu works great as it pretty much absorbs the flavor of whatever else is in the dressing. Plus its healthy!" />
  <row Id="1590" PostHistoryTypeId="2" PostId="869" RevisionGUID="d98d5d98-fd76-45dc-9866-4fbc7857fc71" CreationDate="2010-07-13T17:19:55.117" UserId="86" Text="I don't boil eggs enough to keep a feel for the timing... So a few years back, I picked up [a handful of these][1] - they're sold under a few different names, but the idea is the same: sturdy plastic that changes color as it heats. Drop it in with the eggs, and pull &amp; chill them all when the color band hits the spot you're looking for. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75" />
  <row Id="1591" PostHistoryTypeId="2" PostId="870" RevisionGUID="31b740df-3457-4df2-af1d-0ce7f2b56acc" CreationDate="2010-07-13T17:24:35.297" UserId="91" Text="I recently watched a friend use a spoon to peel the shell off very easily. She turned the spoon so that it cupped the egg and gently used it like a chisel, neatly scraping off the shell. The shape of the spoon is important, so try various sizes and shapes if necessary.&#xD;&#xA;&#xD;&#xA;Also it helps to peel the shell when the eggs are still warm after boiling." />
  <row Id="1592" PostHistoryTypeId="2" PostId="871" RevisionGUID="89d581ee-5a8a-4b0a-94e7-30bed3d411ba" CreationDate="2010-07-13T17:26:24.793" UserId="184" Text=" 1. Buy almost-late eggs.&#xD;&#xA;&#xD;&#xA;    The worst-case scenario of egg-shelling is a farm-fresh egg. That annoying film that sticks to both the shell and to the egg will detach, the older the egg gets. The bubble at the fat end, too, will get bigger as the egg ages, which also makes the bottom cap pop off more easily.&#xD;&#xA;&#xD;&#xA;    Obviously, we don't want rotten eggs. We want the almost expired _but not expired_ ones.&#xD;&#xA;&#xD;&#xA; 2. Roll the egg against the countertop, cracking it along the &quot;equator&quot;.&#xD;&#xA;&#xD;&#xA;    This will give you lots of starting points, and it will weaken the shell in enough directions that the rest of the peeling becomes easier. Usually, the top and bottom caps come off in large and clean pieces, so don't bother cracking that part unless it sticks." />
  <row Id="1593" PostHistoryTypeId="2" PostId="872" RevisionGUID="79622534-64d8-479e-9a0f-b7cd4fb4bbd9" CreationDate="2010-07-13T17:27:03.593" UserId="91" Text="I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole wheat flour instead of pastry flour if necessary.&#xD;&#xA;&#xD;&#xA;Would pastry flour be better? What purpose does it serve?" />
  <row Id="1594" PostHistoryTypeId="1" PostId="872" RevisionGUID="79622534-64d8-479e-9a0f-b7cd4fb4bbd9" CreationDate="2010-07-13T17:27:03.593" UserId="91" Text="Do I really need pastry flour in my molasses cookie recipe?" />
  <row Id="1595" PostHistoryTypeId="3" PostId="872" RevisionGUID="79622534-64d8-479e-9a0f-b7cd4fb4bbd9" CreationDate="2010-07-13T17:27:03.593" UserId="91" Text="&lt;baking&gt;&lt;flour&gt;&lt;cookies&gt;" />
  <row Id="1596" PostHistoryTypeId="2" PostId="873" RevisionGUID="7f99dd6b-6e0c-438c-ac4e-e9446f6e8f0a" CreationDate="2010-07-13T17:27:23.420" UserId="32" Text="Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese when I try to grate it.&#xD;&#xA;&#xD;&#xA;It never happens when I grate harder cheeses like peccorino. &#xD;&#xA;&#xD;&#xA;Is there a way to grate softer cheeses without the it ending up with big pieces of wasted chunks? Is there a particular grater that works better for softer cheeses? &#xD;&#xA;&#xD;&#xA;I currently use a mandolin grater, and not a box grater." />
  <row Id="1597" PostHistoryTypeId="1" PostId="873" RevisionGUID="7f99dd6b-6e0c-438c-ac4e-e9446f6e8f0a" CreationDate="2010-07-13T17:27:23.420" UserId="32" Text="How can I grate soft cheeses?" />
  <row Id="1598" PostHistoryTypeId="3" PostId="873" RevisionGUID="7f99dd6b-6e0c-438c-ac4e-e9446f6e8f0a" CreationDate="2010-07-13T17:27:23.420" UserId="32" Text="&lt;cheese&gt;&lt;tips&gt;" />
  <row Id="1599" PostHistoryTypeId="2" PostId="874" RevisionGUID="e1244b85-642b-49c1-bd15-4c8da2bc63c9" CreationDate="2010-07-13T17:28:57.100" UserId="181" Text="There is a whole science on that. Simply saying:&#xD;&#xA;&#xD;&#xA;![egg boiling formula][1]&#xD;&#xA;&#xD;&#xA;source: [blog.khymos.org][2]&#xD;&#xA;&#xD;&#xA;Where:  &#xD;&#xA;t - time   &#xD;&#xA;T - temperature   &#xD;&#xA;M - mass in grams&#xD;&#xA;&#xD;&#xA;Even an application, that cosiders all the variables, exists: &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Kunsten å koke et egg - Google translated][3]&#xD;&#xA;&#xD;&#xA;While for me this is far more complicated, if you're interested you can read all the details in the post &quot;[Towards the perfect soft boiled egg][4]&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://imgur.com/uAxUn.png&#xD;&#xA;  [2]: http://blog.khymos.org/&#xD;&#xA;  [3]: http://translate.google.com/translate?u=http%3A//www.kjemi.uio.no/publikum/popularkjemi/egg/&amp;hl=en&amp;langpair=auto|en&amp;tbb=1&amp;ie=UTF-8&#xD;&#xA;  [4]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/" />
  <row Id="1600" PostHistoryTypeId="2" PostId="875" RevisionGUID="dc4adc6e-b4fa-499b-a992-94edb18b3a0b" CreationDate="2010-07-13T17:29:24.213" UserId="215" Text="I usually freeze mozzarella and then grate it (longer the better, unless you are in a hurry, then 20 minutes or so works OK).  This works very well.  Other soft cheeses, such as those meant to be eaten at room temp, brie, for example, I wouldn't freeze...  Of course, I don't think many of us are grating brie anyway." />
  <row Id="1601" PostHistoryTypeId="2" PostId="876" RevisionGUID="bf8c4029-76fd-45c9-95b9-43eac4d9acc4" CreationDate="2010-07-13T17:35:11.567" UserId="20" Text="I'm talking about what makes a good piece of meat for a steak.&#xD;&#xA;&#xD;&#xA;not [how to cook it][1].&#xD;&#xA;&#xD;&#xA;What type of cut? Thickness? dry aged? to marinate or not? seasoning?&#xD;&#xA;&#xD;&#xA;I've always been partial to a Ribeye (high fat content), cut to a minimum of 1.5 inches to achieve a nice crispy (more brown then grey) outside with a red interior.&#xD;&#xA;&#xD;&#xA;lots of pepper, little salt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/267/how-to-properly-cook-a-steak" />
  <row Id="1602" PostHistoryTypeId="1" PostId="876" RevisionGUID="bf8c4029-76fd-45c9-95b9-43eac4d9acc4" CreationDate="2010-07-13T17:35:11.567" UserId="20" Text="Properties of a good steak?" />
  <row Id="1603" PostHistoryTypeId="3" PostId="876" RevisionGUID="bf8c4029-76fd-45c9-95b9-43eac4d9acc4" CreationDate="2010-07-13T17:35:11.567" UserId="20" Text="&lt;meat&gt;&lt;steak&gt;" />
  <row Id="1604" PostHistoryTypeId="2" PostId="877" RevisionGUID="6f2aab62-5ee9-4a93-9912-8435fb4f0c41" CreationDate="2010-07-13T17:35:12.033" UserId="27" Text="Pastry flour is a lower protein flour than the regular flour. From [here][1] &#xD;&#xA;&#xD;&#xA;&gt; the protein content of any given type&#xD;&#xA;&gt; of flour determines how tender,&#xD;&#xA;&gt; strong, elastic, stretchy, pliable,&#xD;&#xA;&gt; etc., the dough is that you make with&#xD;&#xA;&gt; it, and also the texture of the&#xD;&#xA;&gt; finished bread, waffle, cookie,&#xD;&#xA;&gt; croissant, etc.&#xD;&#xA;&#xD;&#xA;So basically using regular flour rather than using the pastry flour might mean that your cookies will be denser. &#xD;&#xA;&#xD;&#xA;If you don't have pastry flour you can always google substitutes. That what I do if I don't have something. I saved money by not buying another flour by just adding cornstarch to the regular flour I already had.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/821.htm" />
  <row Id="1605" PostHistoryTypeId="2" PostId="878" RevisionGUID="bd7602a9-2a2d-4f86-a6ee-da58a44f0bc1" CreationDate="2010-07-13T17:36:01.860" UserId="86" Text="No, you don't. &#xD;&#xA;&#xD;&#xA;Pastry flour is usually low in protein/gluten compared to A/P or bread flour. It may also be more finely ground. Both help in achieving a light, delicate texture when baking cakes, cookies, biscuits, etc. &#xD;&#xA;&#xD;&#xA;But it's not necessary. Especially if they're asking for a 3/1 mix, you probably won't even notice the difference. Just be careful not to over-mix the dough: this encourages gluten formation and forces out air, thus resulting in tougher, denser cookies. Letting the dough rest in the fridge or freezer for 20 minutes prior to baking can help avoid this as well.&#xD;&#xA;&#xD;&#xA;Alternately, substitute oat flour (grind some oatmeal in a blender / spice mill if you don't have any) - it has no gluten, and will add a pleasant, nutty flavor to the cookies." />
  <row Id="1606" PostHistoryTypeId="5" PostId="874" RevisionGUID="6c29783f-f6af-4850-87ab-03087c0584a1" CreationDate="2010-07-13T17:36:41.627" UserId="181" Comment="specified thats for soft boiling" Text="There is a whole science on that. Simply saying:&#xD;&#xA;&#xD;&#xA;![egg boiling formula][1]&#xD;&#xA;&#xD;&#xA;source: [blog.khymos.org][2]&#xD;&#xA;&#xD;&#xA;Where:  &#xD;&#xA;t - time   &#xD;&#xA;T - temperature   &#xD;&#xA;M - mass in grams&#xD;&#xA;&#xD;&#xA;While this is for soft-boiling eggs, I believe you can easily adjust it for hard-boiling.&#xD;&#xA;&#xD;&#xA;Even an application, that cosiders all the variables, exists: &#xD;&#xA;&#xD;&#xA;[Kunsten å koke et egg - Google translated][3]&#xD;&#xA;&#xD;&#xA;While for me this is far more complicated, if you're interested you can read all the details in the post &quot;[Towards the perfect soft boiled egg][4]&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://imgur.com/uAxUn.png&#xD;&#xA;  [2]: http://blog.khymos.org/&#xD;&#xA;  [3]: http://translate.google.com/translate?u=http%3A//www.kjemi.uio.no/publikum/popularkjemi/egg/&amp;hl=en&amp;langpair=auto|en&amp;tbb=1&amp;ie=UTF-8&#xD;&#xA;  [4]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/" />
  <row Id="1607" PostHistoryTypeId="2" PostId="879" RevisionGUID="167ac2ca-33f1-4888-b1e5-501aeea15746" CreationDate="2010-07-13T17:39:00.140" UserId="20" Text="Also not sure of the safety aspect of this.&#xD;&#xA;&#xD;&#xA;The point of the beer can is to provide moisture to the chicken as its cooking, so it doesn't dry out (and maybe add some flavor).&#xD;&#xA;&#xD;&#xA;An alternative method would be to [brine][1] your chicken at least 24 hours before cooking. This will give you the desired effect of the beer can, although may not look quite as interesting while cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Brining" />
  <row Id="1608" PostHistoryTypeId="2" PostId="880" RevisionGUID="d2e7a339-ef78-430f-b89c-19749c89882f" CreationDate="2010-07-13T18:25:20.923" UserId="47" Text="What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake?  From my experimenting, the initial temperature of the dough before cooking seems to make a difference - refrigerated dough spreads less than room temperature.  What else can I do without making the cookies too dry? (Obviously if I add enough flour, the cookies will hold their shape, but at the cost of ending up with hard, dry bricks)." />
  <row Id="1609" PostHistoryTypeId="1" PostId="880" RevisionGUID="d2e7a339-ef78-430f-b89c-19749c89882f" CreationDate="2010-07-13T18:25:20.923" UserId="47" Text="What determines the shape-holding ability of cookies?" />
  <row Id="1610" PostHistoryTypeId="3" PostId="880" RevisionGUID="d2e7a339-ef78-430f-b89c-19749c89882f" CreationDate="2010-07-13T18:25:20.923" UserId="47" Text="&lt;cookies&gt;&lt;variation&gt;" />
  <row Id="1612" PostHistoryTypeId="2" PostId="881" RevisionGUID="d1009da0-8481-43fd-9a1a-2927d2a2264d" CreationDate="2010-07-13T18:30:34.937" UserId="178" Text="Jeffery Steingarten wrote a lot about this in his book [The Man Who Ate Everything][1].&#xD;&#xA;&#xD;&#xA;While there is a lot of &quot;preference&quot; here, there are some things that just make steaks better.&#xD;&#xA;&#xD;&#xA;Dry aged beef, ideally 5 to 6 weeks intensifies the flavour, though it also reduces the amount of usable meat, which is why it's more expensive. Additionally, dry aging increases the &quot;gaminess&quot; of the taste. Wet aging provides some of the benefits without as much loss, but it isn't as effective.&#xD;&#xA;&#xD;&#xA;The more marbled it is, the better it is. The flavour and moisture of the beef comes from the fat, so the more lines of fat through the raw meat the better the flavour and texture will be once its cooked.&#xD;&#xA;&#xD;&#xA;Thickness is going to depend a lot on personal preference. You can cook a thinner steak to a perfect medium rare or a thick steak to well done, depending on the temperature and style of the heat source.&#xD;&#xA;&#xD;&#xA;Me, I like a thicker cut 36-day dry-aged sirloin steak, liberally salted and peppered served medium rare, with a slice of brie cheese on it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Man-Who-Ate-Everything/dp/0375702024" />
  <row Id="1613" PostHistoryTypeId="2" PostId="882" RevisionGUID="32f2f4c2-d377-4d4b-8c68-fc6ce7193bd3" CreationDate="2010-07-13T18:31:45.903" UserId="218" Text="Cookies really only spread out because of their fat content: when it gets warm it flows, and if it flows too much before the glutens start binding to give it structure, you get flat cookie. So, in this case, if the dough is colder at the start the fat stays stable longer, and lets the cookie set up.&#xD;&#xA;&#xD;&#xA;You can try experimenting with your fats: maybe butter instead of crisco, or vice versa. Lot of vegan types will roll in some banana to counteract the lack of eggs and animal fats. Or you could maybe add some more egg?&#xD;&#xA;" />
  <row Id="1614" PostHistoryTypeId="5" PostId="880" RevisionGUID="3f6d2e5b-86c5-4fc9-a3e1-f3b519907a3f" CreationDate="2010-07-13T18:55:19.770" UserId="47" Comment="added 120 characters in body" Text="What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake?  From my experimenting, the initial temperature of the dough before cooking seems to make a difference - refrigerated dough spreads less than room temperature.  What else can I do without making the cookies too dry? (Obviously if I add enough flour, the cookies will hold their shape, but at the cost of ending up with hard, dry bricks).&#xD;&#xA;&#xD;&#xA;Does trying different fats like butter/shortening/margarine make a big difference?  Is it worth buying heavier pans?" />
  <row Id="1615" PostHistoryTypeId="2" PostId="883" RevisionGUID="76c3ccc1-60d0-4ce3-a808-3099afb64f94" CreationDate="2010-07-13T18:59:08.407" UserId="219" Text="The recipe I work from has you put the meat in the freezer, then pan sear it. This kills any pathogens on the outside and the time in the freezer prevents the heat from searing from getting too far into the meat. Trim off the cooked regions with a clean knife and you've got reasonably safe raw beef." />
  <row Id="1616" PostHistoryTypeId="2" PostId="884" RevisionGUID="e9c9774b-8e3f-4438-9aaa-7ac241a568b2" CreationDate="2010-07-13T19:00:44.283" UserId="220" Text="I recently bought one and use it, but its use is limited by the fact that you will have to take it off to flip or move the food in the pan.  Often this is when the splattering is most likely to occur. Still, it's better than not having one. " />
  <row Id="1617" PostHistoryTypeId="2" PostId="885" RevisionGUID="ac4a3896-6aad-4687-9250-84c9941192f7" CreationDate="2010-07-13T19:29:26.453" UserId="45" Text="Things like the type of flour, gluten content, etc., make a lot of difference, in addition to fat ratios and temperature. If you're interested in the details, I'd suggest getting a copy of [Bakewise][1], which talks a lot about exactly this issue. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ecookbooks.com/p-22550-bakewise.aspx" />
  <row Id="1618" PostHistoryTypeId="2" PostId="886" RevisionGUID="a6193239-16d1-44c7-80e5-54ef9136b4aa" CreationDate="2010-07-13T19:36:22.177" UserId="79" Text="I like fried mushrooms with my steak.&#xD;&#xA;&#xD;&#xA;What techniques should I use when cooking them?&#xD;&#xA;&#xD;&#xA;What sort of fat (if required) should I use?&#xD;&#xA;&#xD;&#xA;What heat is suggested?" />
  <row Id="1619" PostHistoryTypeId="1" PostId="886" RevisionGUID="a6193239-16d1-44c7-80e5-54ef9136b4aa" CreationDate="2010-07-13T19:36:22.177" UserId="79" Text="What heat &amp; fat do you use for fried mushrooms?" />
  <row Id="1620" PostHistoryTypeId="3" PostId="886" RevisionGUID="a6193239-16d1-44c7-80e5-54ef9136b4aa" CreationDate="2010-07-13T19:36:22.177" UserId="79" Text="&lt;frying&gt;&lt;mushrooms&gt;" />
  <row Id="1628" PostHistoryTypeId="2" PostId="890" RevisionGUID="a5e456ba-bc58-4b23-b36e-7862f3a664d9" CreationDate="2010-07-13T20:08:55.997" UserId="219" Text="I cook 'em on medium-high heat in butter until they're browned and crisped to my liking. I don't cover - that seems to result in soggier mushrooms than I prefer." />
  <row Id="1629" PostHistoryTypeId="2" PostId="891" RevisionGUID="a33a8014-86fa-4fde-8359-2d6fb75d3c6f" CreationDate="2010-07-13T20:10:04.200" UserDisplayName="user73" Text="I sauté them in olive oil over medium heat." />
  <row Id="1630" PostHistoryTypeId="2" PostId="892" RevisionGUID="bfbed5ab-3ea2-4610-a718-361c026e0f49" CreationDate="2010-07-13T20:11:42.090" UserId="67" Text="The only advantage that I'm aware of is that there are a few items that will discolor because they've been cut with a steel knife.  &#xD;&#xA;&#xD;&#xA;Lettuce comes to mind, but they also make really inexpensive serrated plastic knives that'll work for lettuce without breaking the bank.  There might be other stuff out there that I haven't worked with, or it hasn't bothered me, or as a home chef not prepping food 4 hrs before service, it doesn't discolor fast enough for me to notice.&#xD;&#xA;&#xD;&#xA;So... how many ceramic knives do you need?  None.  For how many knives (of other materials), see [What knives are “required” for a serious home kitchen?][1] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen" />
  <row Id="1633" PostHistoryTypeId="2" PostId="894" RevisionGUID="0cb11249-648a-486b-b9d1-ea2652b0154f" CreationDate="2010-07-13T20:27:38.107" UserId="225" Text="If you're going to cook the tomatoes after peeling them then I have a very easy method: cut out the tough little core in the top, halve them, and then put them skin side up under a very hot grill for a couple of minutes. The skin rises up off the flesh (some of the skin may blacken, depending how long you leave them), and can easily be plucked off with tongs (or fingers if you're tough)." />
  <row Id="1634" PostHistoryTypeId="2" PostId="895" RevisionGUID="63fb5080-f270-460f-a016-bc10081b8474" CreationDate="2010-07-13T20:28:32.567" UserId="210" Text="How should I approach peeling a clove of garlic to get the skin off most quickly?  Is it different if I'm doing a bulb whole?" />
  <row Id="1635" PostHistoryTypeId="1" PostId="895" RevisionGUID="63fb5080-f270-460f-a016-bc10081b8474" CreationDate="2010-07-13T20:28:32.567" UserId="210" Text="How to peel garlic easily?" />
  <row Id="1636" PostHistoryTypeId="3" PostId="895" RevisionGUID="63fb5080-f270-460f-a016-bc10081b8474" CreationDate="2010-07-13T20:28:32.567" UserId="210" Text="&lt;preparation&gt;&lt;garlic&gt;" />
  <row Id="1637" PostHistoryTypeId="2" PostId="896" RevisionGUID="0d47e5c4-35ce-4455-99a5-b0b5d48ef374" CreationDate="2010-07-13T20:32:45.240" UserId="114" Text="Use a non-stick pan, butter, and medium heat.&#xD;&#xA;I prefer fresh, sliced mushrooms rather than canned.&#xD;&#xA;Allow the sides of the mushrooms to brown to your taste.&#xD;&#xA;" />
  <row Id="1638" PostHistoryTypeId="2" PostId="897" RevisionGUID="762133a8-46ee-4754-8ece-588e4b60e620" CreationDate="2010-07-13T20:43:38.130" UserId="114" Text="Pop rocks is a candy made with carbonation, so that while it dissolves on your tongue, the embedded bubbles pop.&#xD;&#xA;&#xD;&#xA;Any exposure to water will make the pop rocks into just an expensive brand of sugar.  Same goes for thorough mixing, which would break down the candy and release the bubbles.&#xD;&#xA;&#xD;&#xA;I would try folding the pop rocks into butter cream frosting, or sprinkling on top.  Hopefully &#xD;&#xA; the relatively low water content of the frosting will keep the pop rocks from dissolving before the cake is served.  Time is your enemy here, since it can absorb water from the atmosphere." />
  <row Id="1639" PostHistoryTypeId="2" PostId="898" RevisionGUID="68fb9763-d222-4745-b8cb-9cb3248f56a5" CreationDate="2010-07-13T20:49:57.240" UserId="155" Text="I take a hint from TV (and my fiancee): smash each clove with the flat part of the knife until the skin breaks, then you can easily take it off.&#xD;&#xA;&#xD;&#xA;If you are peeling the whole clove, then you can just smash the whole thing with the flat part of a bigger knife (safety first) and take all the goodies out." />
  <row Id="1640" PostHistoryTypeId="2" PostId="899" RevisionGUID="bcf9a09b-78cd-4ebd-ac31-a677b2f5ad0f" CreationDate="2010-07-13T20:50:08.847" UserId="114" Text="Even with a whole bulb, break it into cloves.&#xD;&#xA;&#xD;&#xA;Put clove(s) on a cutting board. I usually cut off the root end of each clove. Lay a large chef's flat on the clove, then smack the knife to crush the clove.  This breaks the skin of the clove and makes it much easier to peel." />
  <row Id="1641" PostHistoryTypeId="2" PostId="900" RevisionGUID="bee1af49-2a89-4868-a87d-15cc5f9fa80e" CreationDate="2010-07-13T21:14:08.720" UserId="63" Text="As stated, moisture is your enemy in this endeavor.  Do some tests to see what does and does not react with the pop rocks.  Then if you find something that will be able insulate the pop rocks from the moisture involved in making a cake, experiment in coating the pop rocks to protect them.  After this, you can go about your cake making being careful of the pop rocks.&#xD;&#xA;&#xD;&#xA;My guess is that something fat based might coat the pop rocks without making them fizz.  This might not end up in a very desirable end result though." />
  <row Id="1642" PostHistoryTypeId="2" PostId="901" RevisionGUID="608c4863-a1b2-4dbb-8c36-0cdb698b5c94" CreationDate="2010-07-13T21:21:57.180" UserId="125" Text="Medium heat in olive oil, balsamic vinegar, salt and pepper" />
  <row Id="1643" PostHistoryTypeId="2" PostId="902" RevisionGUID="b5507514-3237-45ab-8257-34107138e98d" CreationDate="2010-07-13T21:38:42.193" UserId="22" Text="Break the bulb into cloves, breaking off the bottom and the dry stick that goes up the middle. For each clove, press the ridge that would have been at the centre of the bulb down hard on the chopping board, crushing it. This causes the skin to almost entirely separate from the clove; using a knife at the base it then comes off very easily, you can peel the whole bulb this way in a few tens of seconds." />
  <row Id="1644" PostHistoryTypeId="2" PostId="903" RevisionGUID="4108662d-0be5-4947-99a0-4d860a9fdd49" CreationDate="2010-07-13T21:42:47.230" UserId="22" Text="My favourite way is to cook them on very low heat, without fat initially. Add a tiny bit of water to the skillet. The mushrooms start to produce water and shrink, then the water boils away; the whole process takes around 20-25 minutes, and the mushrooms will be around 20% their original volume at the end of it, with a very concentrated mushroom taste. When the skillet is dry once more, add butter and chopped onion, and turn the heat up a little. Once the onion starts turning golden, stir in a little smetana or creme fraiche and it is ready to serve." />
  <row Id="1645" PostHistoryTypeId="2" PostId="904" RevisionGUID="3e37620b-2969-44d7-9dbc-93fc317edd20" CreationDate="2010-07-13T21:53:09.927" UserId="22" Text="Normally when cooking for vegetarian friends I focus on making the food interesting, since a one-off meal isn't going to throw them too much. However, we will be having a vegetarian stay with us for several weeks, and I am concerned that if I don't deliberately plan meals that provide what we'd normally get from meat in some other way it will be a problem over that length of time.&#xD;&#xA;&#xD;&#xA;I am aware of the need to provide iron and protein, and that cheese, nuts and spinach are good things to try to include. I'm hoping to avoid soy and tofu, as my wife and I don't like either, and any meat imitation products are out since it's the taste/texture that's an issue, not principles. What else do I need to bear in mind / try to include? Any tips welcome." />
  <row Id="1646" PostHistoryTypeId="1" PostId="904" RevisionGUID="3e37620b-2969-44d7-9dbc-93fc317edd20" CreationDate="2010-07-13T21:53:09.927" UserId="22" Text="Vegetarians and nutrition" />
  <row Id="1647" PostHistoryTypeId="3" PostId="904" RevisionGUID="3e37620b-2969-44d7-9dbc-93fc317edd20" CreationDate="2010-07-13T21:53:09.927" UserId="22" Text="&lt;vegetarian&gt;&lt;nutrition&gt;" />
  <row Id="1648" PostHistoryTypeId="2" PostId="905" RevisionGUID="f7e3729d-c47d-499d-9810-a331ffd83140" CreationDate="2010-07-13T22:05:58.263" UserId="47" Text="Don't neglect beans and lentils.  Other than soy and hemp, lentils are among the most concentrated plant-based protein source.  Fava beans, black beans, and chick peas (garbonzo beans) are also good." />
  <row Id="1649" PostHistoryTypeId="16" PostId="904" RevisionGUID="690da725-d12e-4111-a6e7-a74e05befa3f" CreationDate="2010-07-13T22:13:24.653" UserId="22" />
  <row Id="1650" PostHistoryTypeId="2" PostId="906" RevisionGUID="a0b482d7-5250-4b9e-9e24-18386ac9103a" CreationDate="2010-07-13T22:18:21.687" UserId="67" Text="The trick is that you're bruising the clove of garlic a little bit so the paper will release easier -- if you're doing a bulb or less, it's not too bad to do the side of the knife press thing.&#xD;&#xA;&#xD;&#xA;... but if you're doing a recipe that calls for a dozen heads like @ceejayoz, there's an alternate trick:&#xD;&#xA;&#xD;&#xA;* break the head into cloves&#xD;&#xA;* put the cloves into a sealable hard-sided container much larger (10x or more) than the garlic&#xD;&#xA;* shake the hell out of it for about 15-30 seconds&#xD;&#xA;* pull out the cloves, and the paper should come off easily.&#xD;&#xA;* if there's any cloves that are still difficult, shake longer, or more vigorously.&#xD;&#xA;&#xD;&#xA;* repeat for the remaining bulbs.&#xD;&#xA;&#xD;&#xA;You can use two metal bowls of the same size, if they have a lip on them that you can use to hold them tightly together while shaking.  I don't recommend plastic containers, as you might leave impart a garlic flavor to them." />
  <row Id="1655" PostHistoryTypeId="2" PostId="909" RevisionGUID="c9b9e453-eb28-4cc1-80a8-36f302f7d26f" CreationDate="2010-07-14T00:36:45.597" UserId="141" Text="Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water.&#xD;&#xA;&#xD;&#xA;Am I boiling the water too vigorously, or can I add something to the water to prevent it?" />
  <row Id="1656" PostHistoryTypeId="1" PostId="909" RevisionGUID="c9b9e453-eb28-4cc1-80a8-36f302f7d26f" CreationDate="2010-07-14T00:36:45.597" UserId="141" Text="How do I prevent an egg cracking while hard boiling it?" />
  <row Id="1657" PostHistoryTypeId="3" PostId="909" RevisionGUID="c9b9e453-eb28-4cc1-80a8-36f302f7d26f" CreationDate="2010-07-14T00:36:45.597" UserId="141" Text="&lt;eggs&gt;&lt;boiling&gt;" />
  <row Id="1659" PostHistoryTypeId="2" PostId="910" RevisionGUID="c71840f0-1127-41ca-92af-9cfc4c8b6a82" CreationDate="2010-07-14T00:48:13.403" UserId="43" Text="I highly recommend reading parts of &lt;a href=&quot;http://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200&quot;&gt;Diet for a Small Planet&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;While I disagree with a lot of their activism, their dietary facts are spot on. If you want to know how to eat healthy as a vegetarian, start here. The biggest thing I learned from this book is the different vegetarian ways to make a complete protein. Eating as a vegetarian is not just a matter of *omitting* meat -- it's knowing what to *substitute* for meat.&#xD;&#xA;&#xD;&#xA;(Apologies for basically reproducing my answer &lt;a href=&quot;http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to/660#660&quot;&gt;here&lt;/a&gt; but it applies even more directly to this question.)" />
  <row Id="1660" PostHistoryTypeId="16" PostId="910" RevisionGUID="c71840f0-1127-41ca-92af-9cfc4c8b6a82" CreationDate="2010-07-14T00:48:13.403" UserId="-1" />
  <row Id="1661" PostHistoryTypeId="2" PostId="911" RevisionGUID="385d5a41-6cba-4a44-955f-db5b80e5f035" CreationDate="2010-07-14T00:50:16.177" UserId="203" Text="I used the method here before with good success: http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/&#xD;&#xA;&#xD;&#xA;Basically you start with the eggs in the pan with cold water and bring the water to temperature, right when it reaches boiling you pull the heat back and let the eggs cook for 10 minutes.&#xD;&#xA;&#xD;&#xA;You don't need a full on boil to hard boil the eggs." />
  <row Id="1662" PostHistoryTypeId="2" PostId="912" RevisionGUID="2b7d0257-48f1-451d-b12f-ae701865c7f6" CreationDate="2010-07-14T01:18:02.157" UserId="41" Text="Before you submerge the egg, prick the large end of the shell with a (clean!) thumb tack or safety pin.  This will allow the trapped air bubbles - which are normally responsible for cracking - to escape during the boiling process." />
  <row Id="1663" PostHistoryTypeId="5" PostId="912" RevisionGUID="a2da075d-e314-4c1d-9a67-13023fcc39f8" CreationDate="2010-07-14T01:25:44.120" UserId="41" Comment="added 690 characters in body" Text="Before you submerge the egg, prick the large end of the shell with a (clean!) thumb tack or safety pin.  This will allow the trapped air bubbles - which are normally responsible for cracking - to escape during the boiling process.&#xD;&#xA;&#xD;&#xA;Also take care to avoid any impacts:&#xD;&#xA;&#xD;&#xA;  * Don't overcrowd the pot - the eggs should form a single *sparse* layer;&#xD;&#xA;&#xD;&#xA;  * Use a tongs or spoon to lower the eggs into the boiling water - or start with cold water with the eggs already in the pot.&#xD;&#xA;&#xD;&#xA;  * Make sure you use enough water - cover the eggs by at least an inch.&#xD;&#xA;&#xD;&#xA;P.S. Even though the above should *always* prevent cracking, if you're still having problems, you can add some vinegar to the water.  This will *not* help with cracking but it *will* make the eggs set quicker if they *do* crack and mitigate the nasty mess.  I don't do this anymore, but something to remember if you're desperate (i.e. if the eggs are very old)." />
  <row Id="1666" PostHistoryTypeId="2" PostId="914" RevisionGUID="9b25342f-14f4-4b84-8cac-57f28031b826" CreationDate="2010-07-14T01:58:04.107" UserId="183" Text="Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet.  Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe?  Can I ripen them at home?  Should I keep them in the fridge? " />
  <row Id="1667" PostHistoryTypeId="1" PostId="914" RevisionGUID="9b25342f-14f4-4b84-8cac-57f28031b826" CreationDate="2010-07-14T01:58:04.107" UserId="183" Text="How do I pick a watermelon at the supermarket?" />
  <row Id="1668" PostHistoryTypeId="3" PostId="914" RevisionGUID="9b25342f-14f4-4b84-8cac-57f28031b826" CreationDate="2010-07-14T01:58:04.107" UserId="183" Text="&lt;ripe&gt;&lt;fruit&gt;&lt;watermelon&gt;" />
  <row Id="1669" PostHistoryTypeId="2" PostId="915" RevisionGUID="6fe70cb9-b1f1-46fe-ab7e-12d3ab172d73" CreationDate="2010-07-14T02:13:52.880" UserId="65" Text="In general, if you provide a varied diet with lots of whole foods, you should be ok.  Some ideas:&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;Indian-style meals, such as dals and curries, can often be made vegetarian and provide a nice mixture of legumes, grains, and vegetables.&lt;/li&gt;&#xD;&#xA;&#xD;&#xA;&lt;li&gt;Quinoa is slightly higher in protein than brown rice and can replace it in many cases.&lt;/li&gt;  &#xD;&#xA;&lt;li&gt;Vegetarian lasagnas made with ricotta or cottage cheese would be a good source of protein.&lt;/li&gt;&#xD;&#xA;&#xD;&#xA;&lt;li&gt;If your main complaint with soy/tofu is the texture, you might consider &lt;a href=&quot;http://en.wikipedia.org/wiki/Edamame&quot;&gt;edamame&lt;/a&gt; with an Asian meal.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;There are a lot of vegetarian quiche recipes.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Assuming no allergies, peanut butter is great.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Use lots of vegetables.  They shouldn't be a side-dish so much as a second main dish.  Especially green vegetables can be good sources of iron and calcium.  Adding vitamin C to food also increases the iron absorption.&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;The &lt;a href=&quot;http://www.vrg.org/nutrition/&quot;&gt;Vegetarian Resource Group&lt;/a&gt; has a selection of information about nutrition with a vegetarian diet." />
  <row Id="1670" PostHistoryTypeId="16" PostId="915" RevisionGUID="6fe70cb9-b1f1-46fe-ab7e-12d3ab172d73" CreationDate="2010-07-14T02:13:52.880" UserId="-1" />
  <row Id="1671" PostHistoryTypeId="2" PostId="916" RevisionGUID="77400b1a-c6df-4415-af61-a3b14cfca12c" CreationDate="2010-07-14T02:19:50.997" UserId="205" Text="There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have them because their are convenient to install. Induction stoves are expensive. Gas seems to be the 'professional' way to cook. I lived in a flat with a gas stove for a few years and really enjoyed cooking on it, it's so easy to control.&#xD;&#xA;&#xD;&#xA;However, most modern houses don't have a gas pipe anymore. Do you think it is worth installing a gas stove with one or two big LPG bottles in the kitchen? How often would I have to change the bottles?" />
  <row Id="1672" PostHistoryTypeId="1" PostId="916" RevisionGUID="77400b1a-c6df-4415-af61-a3b14cfca12c" CreationDate="2010-07-14T02:19:50.997" UserId="205" Text="Is it worth to install a gas stove with a big gas bottle in the kitchen?" />
  <row Id="1673" PostHistoryTypeId="3" PostId="916" RevisionGUID="77400b1a-c6df-4415-af61-a3b14cfca12c" CreationDate="2010-07-14T02:19:50.997" UserId="205" Text="&lt;equipment&gt;&lt;stove&gt;&lt;kitchen&gt;" />
  <row Id="1674" PostHistoryTypeId="5" PostId="881" RevisionGUID="e4bd652d-ea24-46b2-a798-2bebc2817496" CreationDate="2010-07-14T02:31:40.297" UserId="178" Comment="added 1 characters in body" Text="Jeffery Steingarten wrote a lot about this in his book [The Man Who Ate Everything][1].&#xD;&#xA;&#xD;&#xA;While there is a lot of &quot;preference&quot; here, there are some things that just make steaks better.&#xD;&#xA;&#xD;&#xA;Dry aged beef, ideally 5 to 6 weeks intensifies the flavour, though it also reduces the amount of usable meat, which is why it's more expensive. Additionally, dry aging increases the &quot;gaminess&quot; of the taste. Wet aging provides some of the benefits without as much loss, but it isn't as effective.&#xD;&#xA;&#xD;&#xA;The more marbled it is, the better it is. The flavour and moisture of the beef comes from the fat, so the more lines of fat through the raw meat the better the flavour and texture will be once it's cooked.&#xD;&#xA;&#xD;&#xA;Thickness is going to depend a lot on personal preference. You can cook a thinner steak to a perfect medium rare or a thick steak to well done, depending on the temperature and style of the heat source.&#xD;&#xA;&#xD;&#xA;Me, I like a thicker cut 36-day dry-aged sirloin steak, liberally salted and peppered served medium rare, with a slice of brie cheese on it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Man-Who-Ate-Everything/dp/0375702024" />
  <row Id="1675" PostHistoryTypeId="2" PostId="917" RevisionGUID="76ee5507-70ac-4f2b-a9ec-d15237b097be" CreationDate="2010-07-14T02:35:15.200" UserId="149" Text="I have a dual-fuel stove -- gas on top, electric oven, with the bottle outside, of course. They come to fill it every six months or so. I'm very happy, since I grew up cooking on gas, and I much prefer the fine control (and fast response) of gas burners. This arrangement is fairly common amongst people I know without gas-in-the-street.&#xD;&#xA;" />
  <row Id="1676" PostHistoryTypeId="6" PostId="916" RevisionGUID="466652ae-640b-4bed-aa62-f81f452350c0" CreationDate="2010-07-14T03:02:29.630" UserId="205" Comment="edited tags" Text="&lt;equipment&gt;&lt;oven&gt;&lt;stove&gt;&lt;kitchen&gt;" />
  <row Id="1677" PostHistoryTypeId="2" PostId="918" RevisionGUID="bdef62c9-0225-420f-9dd3-cab148127d37" CreationDate="2010-07-14T03:46:42.050" UserId="128" Text="I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly.  It isn't realistic for me to go shopping multiple times a week.  Are there any tricks to keeping fruits and vegetables fresh for a longer period of time?" />
  <row Id="1678" PostHistoryTypeId="1" PostId="918" RevisionGUID="bdef62c9-0225-420f-9dd3-cab148127d37" CreationDate="2010-07-14T03:46:42.050" UserId="128" Text="How to keep fruits and vegetables fresh" />
  <row Id="1679" PostHistoryTypeId="3" PostId="918" RevisionGUID="bdef62c9-0225-420f-9dd3-cab148127d37" CreationDate="2010-07-14T03:46:42.050" UserId="128" Text="&lt;vegetables&gt;&lt;fruits&gt;&lt;fresh&gt;" />
  <row Id="1680" PostHistoryTypeId="2" PostId="919" RevisionGUID="fa2f4d15-5237-47ce-8272-a2bc035f387b" CreationDate="2010-07-14T04:50:24.117" UserId="220" Text="As for fruits, ethylene gas is released by fruits and causes them to ripen. You can buy &quot;produce bags&quot; that absorb ethylene gas, and slow the process of ripening. (Some fridges have drawers that absorb ethylene gas, but I doubt you feel like buying a new fridge.)&#xD;&#xA;&#xD;&#xA;For vegetables, it sort of depends. If you have root vegetables like carrots and beets, put them in water in the fridge (with the stems cut off), changing the water regularly. The roots will absorb the water (as they do in the ground) and thus stay quite turgid." />
  <row Id="1681" PostHistoryTypeId="2" PostId="920" RevisionGUID="364cfce3-ff9f-45c9-aa23-b5af361e4ee8" CreationDate="2010-07-14T04:57:49.270" UserId="115" Text="I don't believe there is a full proof way to determine 'ripeness' without taking a slice out of it. The best you can do is look for certain signs:&#xD;&#xA;&#xD;&#xA; - Ripe melons have a hollow sound when you tap or slap the outside&#xD;&#xA; - Look for the patch where the melon would have been on the ground. If it's a yellow colour its probably ripe, if it's white, it's probably not.&#xD;&#xA; - It should feel relatively heave when lifted&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples, bananas etc. which contain ethylene. As a tip don't store melons with these kinds of fruit, they may well go 'soggy'  " />
  <row Id="1682" PostHistoryTypeId="2" PostId="921" RevisionGUID="5be3d26a-6031-4e0f-be4f-dad634bf6ed9" CreationDate="2010-07-14T06:05:30.120" UserId="153" Text="I want to know about foods (fruits/crops) which can be stored in room temperature or natural temperature (20 degree centigrade) for long time (for a year)?." />
  <row Id="1683" PostHistoryTypeId="1" PostId="921" RevisionGUID="5be3d26a-6031-4e0f-be4f-dad634bf6ed9" CreationDate="2010-07-14T06:05:30.120" UserId="153" Text="What all fruits/crops can be stored in natural temperature for a long time?" />
  <row Id="1684" PostHistoryTypeId="3" PostId="921" RevisionGUID="5be3d26a-6031-4e0f-be4f-dad634bf6ed9" CreationDate="2010-07-14T06:05:30.120" UserId="153" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;" />
  <row Id="1685" PostHistoryTypeId="2" PostId="922" RevisionGUID="79315b4a-309d-4bd0-b80b-6d3cf0d54ada" CreationDate="2010-07-14T07:27:59.480" UserId="202" Text="**Yes.** &#xD;&#xA;&#xD;&#xA;It's much more fun to cook with gas, and the way I see it, any incentive I can provide for myself to cook good food at home is a major net positive in quality of life.&#xD;&#xA;&#xD;&#xA;The setup I have is three gas burners and one electric stove top element, and an electric oven. The electric stove top really comes in handy when reducing stocks or making long-cooking soups and stews, and it can significantly reduce the amount of gas you use in cooking.&#xD;&#xA;&#xD;&#xA;For oven I would definitely go electric. See the [When baking is it better to use a gas or electric oven][1] question.&#xD;&#xA;&#xD;&#xA;I have one 5 kg liquid gas bottle stashed under the sink, and it lasts 3-4 months of heavy daily cooking for two, maybe 6 months in the summer when I eat more salads etc. In addition I have another 2kg bottle for backup if I run out of gas in the middle of cooking, and for the day or so it takes me to haul another bottle from the store. Having a smaller backup bottle doesn't waste too much space.&#xD;&#xA;&#xD;&#xA;I've been considering upgrading to a 11kg composite bottle, which I expect to last 10 months to a year, and it's way more economical. So far though the convenience of having a smaller bottle I can carry to the store for changing without a sweat has been great. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/316/when-baking-is-it-better-to-use-a-gas-or-electric-oven" />
  <row Id="1688" PostHistoryTypeId="2" PostId="924" RevisionGUID="661f8e9f-6a3e-4b20-8604-f1f7402ab47e" CreationDate="2010-07-14T07:53:05.787" UserId="210" Text="As eggs develop more air as they get older (which is why bad eggs float, fresh eggs sink,and old eggs stand up in water) you are more likely to get cracked eggs with older eggs, and if you plunge them in to hot water.  &#xD;&#xA;&#xD;&#xA;If you are doing it for hard boiling then you might be better using a technique like ManiacZX describes where you bring the eggs to the boil in cold water, then turn the heat off and leave them with a lid on for 10-12 mins." />
  <row Id="1689" PostHistoryTypeId="4" PostId="840" RevisionGUID="3874428c-1f75-44b9-a124-8c17c658b67b" CreationDate="2010-07-14T08:25:00.577" UserId="184" Comment="Perhaps this will be less offensive to some people?" Text="How many ceramic knives do I want?" />
  <row Id="1690" PostHistoryTypeId="2" PostId="925" RevisionGUID="2a62eedb-a61b-43ba-95ab-6c0bae644303" CreationDate="2010-07-14T09:42:57.403" UserId="207" Text="I like my chocolate chip cookies chewy too and I do it all the time. Here is what I do:&#xD;&#xA;&#xD;&#xA; - *Flour:* I use a higher gluten flour instead of AP, such as Bread flour.&#xD;&#xA; - *Eggs:* An additional egg yolk will help&#xD;&#xA; - *Sugar:* A bigger Brown Sugar to Sugar ratio helps but not vital if you do not have brown sugar at hand.&#xD;&#xA; - *Butter:* Butter should be melted. I think this is the key to chewiness.&#xD;&#xA;&#xD;&#xA;The recipe is straightforward: cream butter with sugar, add wet ingredients, incorporate dry ingredients slowly and lastly add the chips.&#xD;&#xA;&#xD;&#xA;Be sure to chill the dough for at least 30 min. The more you rest, the better. See [this NY Times Article][1] for effects of resting the dough.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&amp;pagewanted=all" />
  <row Id="1691" PostHistoryTypeId="2" PostId="926" RevisionGUID="86a51bb8-c0f7-43eb-bc69-74a615f362c8" CreationDate="2010-07-14T09:54:24.213" UserId="210" Text="I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy.  How should I cook them so they are succulent and delicious?" />
  <row Id="1692" PostHistoryTypeId="1" PostId="926" RevisionGUID="86a51bb8-c0f7-43eb-bc69-74a615f362c8" CreationDate="2010-07-14T09:54:24.213" UserId="210" Text="How should I cook pigs cheeks?" />
  <row Id="1693" PostHistoryTypeId="3" PostId="926" RevisionGUID="86a51bb8-c0f7-43eb-bc69-74a615f362c8" CreationDate="2010-07-14T09:54:24.213" UserId="210" Text="&lt;cooking-techniques&gt;&lt;pork&gt;" />
  <row Id="1694" PostHistoryTypeId="2" PostId="927" RevisionGUID="1e0e60fb-90be-4413-9ee6-ae619a89d5ce" CreationDate="2010-07-14T10:00:11.840" UserId="197" Text="Onions will last a year as long as they are kept dry. My parents have a wire mesh rack suspended from the garage ceiling and they put the onions up there after harvesting them. Make sure none are touching each other, and although a couple might go bad the rest will be fine for a year." />
  <row Id="1695" PostHistoryTypeId="2" PostId="928" RevisionGUID="f83d3caa-aa24-4ec3-adf0-4598ed9c3608" CreationDate="2010-07-14T10:02:45.943" UserId="197" Text="If you're in the UK Lakeland sell Stayfresh Longer bags:&#xD;&#xA;http://www.lakeland.co.uk/stayfresh-longer-bags/F/keyword/vegtable+bags/product/1932_1094_1092&#xD;&#xA;which really work extremely well. I'm sure there are similar products available elsewhere.&#xD;&#xA;&#xD;&#xA;I have no idea how they work, though!" />
  <row Id="1696" PostHistoryTypeId="2" PostId="929" RevisionGUID="23b001a9-207b-4904-92e4-92e80b4fa9dc" CreationDate="2010-07-14T10:10:06.873" UserId="182" Text="I'm looking to make a start in the world of baking bread, and have a quick question:&#xD;&#xA;&#xD;&#xA;Once my dough is kneaded, proved and ready to go in the oven (i.e. in the tin) - does it need to be baked immediately, or can it be stored in the refrigerator overnight for example? " />
  <row Id="1697" PostHistoryTypeId="1" PostId="929" RevisionGUID="23b001a9-207b-4904-92e4-92e80b4fa9dc" CreationDate="2010-07-14T10:10:06.873" UserId="182" Text="Storing bread dough before baking" />
  <row Id="1698" PostHistoryTypeId="3" PostId="929" RevisionGUID="23b001a9-207b-4904-92e4-92e80b4fa9dc" CreationDate="2010-07-14T10:10:06.873" UserId="182" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;" />
  <row Id="1699" PostHistoryTypeId="2" PostId="930" RevisionGUID="83fbc2ed-d6fe-4524-902b-51381311139a" CreationDate="2010-07-14T10:16:01.063" UserId="207" Text="You can absolutely do that and in fact it will enhance the flavors of the baked bread and it is a recommended approach. &#xD;&#xA;&#xD;&#xA;The yeast activity is reduced in colder environments, so, your dough will not rise too much after cooling some time. However, it's best to de-gas your dough and let it rise in the fridge (although not as much as doubling) again until you decide to bake it." />
  <row Id="1700" PostHistoryTypeId="6" PostId="848" RevisionGUID="8fb5dfdb-66c2-46ea-b068-38af95d1f90d" CreationDate="2010-07-14T10:17:11.827" UserId="122" Comment="edited tags" Text="&lt;freezing&gt;&lt;beer&gt;&lt;off-topic&gt;" />
  <row Id="1701" PostHistoryTypeId="2" PostId="931" RevisionGUID="0d0102ec-a0e6-43e9-96fb-51b64a1955b5" CreationDate="2010-07-14T10:20:07.270" UserId="210" Text="If I want to make bread using a 'mother' culture what do I need to do?  How do I go about starting the 'mother'?  How should I keep the 'mother' going? and how do I use the mother in my bread?  What should I use to make the 'mother' for different qualities?" />
  <row Id="1702" PostHistoryTypeId="1" PostId="931" RevisionGUID="0d0102ec-a0e6-43e9-96fb-51b64a1955b5" CreationDate="2010-07-14T10:20:07.270" UserId="210" Text="How can I bake bread using a mother culture?" />
  <row Id="1703" PostHistoryTypeId="3" PostId="931" RevisionGUID="0d0102ec-a0e6-43e9-96fb-51b64a1955b5" CreationDate="2010-07-14T10:20:07.270" UserId="210" Text="&lt;baking&gt;&lt;bread&gt;&lt;yeast&gt;" />
  <row Id="1707" PostHistoryTypeId="2" PostId="933" RevisionGUID="a2739e99-51f6-44a0-bf10-3b904ab42424" CreationDate="2010-07-14T10:49:02.793" UserId="128" Text="I frequently fry breaded chicken breast, but I can't seem to get the temperature right.  Sometimes the first couple pieces come out overdone and sometimes if I don't let them sit in the pan for a while, they will come out under-cooked.  I would like to get the outside of each piece crispy without having it be overcooked.  How can I know what is the correct temperature to fry at and is there a trick to know once the oil has reached this temperature?" />
  <row Id="1708" PostHistoryTypeId="1" PostId="933" RevisionGUID="a2739e99-51f6-44a0-bf10-3b904ab42424" CreationDate="2010-07-14T10:49:02.793" UserId="128" Text="How how should the oil be when preparing shnitzel?" />
  <row Id="1709" PostHistoryTypeId="3" PostId="933" RevisionGUID="a2739e99-51f6-44a0-bf10-3b904ab42424" CreationDate="2010-07-14T10:49:02.793" UserId="128" Text="&lt;frying&gt;&lt;chicken-breast&gt;" />
  <row Id="1710" PostHistoryTypeId="2" PostId="934" RevisionGUID="7d17b948-ffc0-4042-82cc-34440e52ccdb" CreationDate="2010-07-14T10:49:44.463" UserId="115" Text="Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.&#xD;&#xA;&#xD;&#xA;How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.&#xD;&#xA;&#xD;&#xA;The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.&#xD;&#xA;&#xD;&#xA;One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f)  &#xD;&#xA;&#xD;&#xA;Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hop (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat.cider" />
  <row Id="1711" PostHistoryTypeId="2" PostId="935" RevisionGUID="07e8b0af-e415-466d-bc18-eaf29996dc0c" CreationDate="2010-07-14T10:50:03.120" UserId="125" Text="As pulse said, colour is a good indicator and give them a tap and they'll have a nice hollow sound.&#xD;&#xA;&#xD;&#xA;The other thing I do is pick them up... I don't know why, but ripe melons tend to feel &quot;heavy&quot; for their size. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1712" PostHistoryTypeId="2" PostId="936" RevisionGUID="16c56bc7-1314-4290-b14c-29ac62c09642" CreationDate="2010-07-14T10:52:28.407" UserId="128" Text="I saw [this question][1] entitled [&quot;How can I bake bread using a mother culture?&quot;][2], but I have no idea what a &quot;mother culture&quot; is.  Can someone explain what the term &quot;mother culture&quot; means?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/931/how-can-i-bake-bread-using-a-mother-culture&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/931/how-can-i-bake-bread-using-a-mother-culture" />
  <row Id="1713" PostHistoryTypeId="1" PostId="936" RevisionGUID="16c56bc7-1314-4290-b14c-29ac62c09642" CreationDate="2010-07-14T10:52:28.407" UserId="128" Text="In reference to baking bread, what is a &quot;mother culture&quot;?" />
  <row Id="1714" PostHistoryTypeId="3" PostId="936" RevisionGUID="16c56bc7-1314-4290-b14c-29ac62c09642" CreationDate="2010-07-14T10:52:28.407" UserId="128" Text="&lt;bread&gt;" />
  <row Id="1715" PostHistoryTypeId="2" PostId="937" RevisionGUID="921c729f-1516-46d4-864b-f51dd3fe5dd2" CreationDate="2010-07-14T10:53:54.427" UserId="125" Text="I generally use about 1cm deep of olive oil when I'm making schnitzel which may or may not be the right oil but it works for me.&#xD;&#xA;&#xD;&#xA;I generally find that if the oil is smoking, it's too hot so I tend to get it to a temperature that is very hot, but not smoking.&#xD;&#xA;&#xD;&#xA;Once I get it to that temperature, I don't cook too many schnitzel's at once, generally 2 or maybe 3 max to a pan depending on how big your pan is.&#xD;&#xA;&#xD;&#xA;The final thing is that you need to make sure you beat the schnitzel out nice and thin before you crumb it so it's only about 1/2 a cm thick when you're cooking it. This way it'll only take a minute or two to cook through and won't overcook the crumb." />
  <row Id="1716" PostHistoryTypeId="2" PostId="938" RevisionGUID="ae1aa26f-2c52-4c22-ab93-e74b403c687f" CreationDate="2010-07-14T10:56:59.303" UserId="207" Text="The best approach is to use most of it to make a starter and feed the mother with flour and water for the next bread.&#xD;&#xA;&#xD;&#xA;Once you have the mother, you can feed it with as much flour as you need.&#xD;&#xA;&#xD;&#xA;Let's say you have 1 cup of mother at 100% hydration. You should use 3/4 cups of it to make a starter for the bread (add flour and water to form a starter your formula suggests). Then, feed the remaining 1/4 cup with 3/8 of both water and flour to make it 1 cup again.&#xD;&#xA;&#xD;&#xA;Then, when your starter is active enough (it's better to rest overnight), you can make the bread the same way you do with commercial yeast. Just be sure to calculate the flour and water in the starter for baker percentages.&#xD;&#xA;&#xD;&#xA;The numbers are symbolic, it's better to use weight and not volume for correct calculations of baker's percentages. " />
  <row Id="1717" PostHistoryTypeId="2" PostId="939" RevisionGUID="0c4ba8a9-beb5-49ed-b0b1-ff49799ffe44" CreationDate="2010-07-14T11:04:06.517" UserId="210" Text="A mother culture is sometimes known as a starter dough and is a fermenting dough that is used to 'start' the fermentation process in the bread you are going to make by adding a bit of the starter dough to the dough you are making.  Mainly sourdough I think, but I believe you can use different mothers for different breads.&#xD;&#xA;&#xD;&#xA;The starter dough is 'fed' flour and water to keep it alive and going, and then used everyday to make the days bread.  The mother can then be kept going for many years and gives the bread made using it a distinctive flavour.&#xD;&#xA;&#xD;&#xA;At least that's my understanding, I'm hoping to get a more detailed picture from this and the answer to my question...&#xD;&#xA;&#xD;&#xA;Some information [here][1] and also on [wikipedia][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kitchenproject.com/history/sourdough.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sourdough" />
  <row Id="1718" PostHistoryTypeId="4" PostId="933" RevisionGUID="71a3dc91-b235-4895-be7c-f6b816ae3fcb" CreationDate="2010-07-14T11:20:47.220" UserId="128" Comment="edited title" Text="How hot should the oil be when preparing shnitzel?" />
  <row Id="1719" PostHistoryTypeId="2" PostId="940" RevisionGUID="3ea57638-a419-4fe7-bccd-e825486be9ef" CreationDate="2010-07-14T11:32:20.243" UserId="210" Text="I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to do this?  some preferred tool?&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://t3.gstatic.com/images?q=tbn:1nb_wntl_t2tDM:http://www.martinsmeats.com/store/images/martins%2520meats%25201%2520021.jpg" />
  <row Id="1720" PostHistoryTypeId="1" PostId="940" RevisionGUID="3ea57638-a419-4fe7-bccd-e825486be9ef" CreationDate="2010-07-14T11:32:20.243" UserId="210" Text="Is there an easy way to french trim a rack of lamb?" />
  <row Id="1721" PostHistoryTypeId="3" PostId="940" RevisionGUID="3ea57638-a419-4fe7-bccd-e825486be9ef" CreationDate="2010-07-14T11:32:20.243" UserId="210" Text="&lt;preparation&gt;&lt;lamb&gt;&lt;butchery&gt;" />
  <row Id="1722" PostHistoryTypeId="2" PostId="941" RevisionGUID="ddce2f32-d3d4-44ac-8aed-eef9ae70ac29" CreationDate="2010-07-14T11:38:42.387" UserId="225" Text="First, cooking on a very high heat is appropriate only if you want the meat browned on the outside but very rare (&quot;almost totally raw&quot;, as the questioner puts it) on the inside. Since this is evidently not what the questioner wants, the first thing to do is to turn down the heat. This will take you a long way towards a great steak: salt both sides just before cooking, and fry on a medium heat in a pan with just a drop of oil. Time depends on thickness of the steak.&#xD;&#xA;&#xD;&#xA;Second, as Ian Turner points out, turning frequently (once per minute is good) improves the evenness of cooking (and no, it does not dry out the meat). This is also mentioned in McGee's On Food and Cooking (p. 156), which everyone on this site should own. I find that to get good browning with this method you need a higher heat - and the turning means you don't get the burnt-on-the-outside-raw-on-the-inside problem. &#xD;&#xA;&#xD;&#xA;Finally, always rest your meat - five minutes should do for a steak, 10 won't hurt in a warm environment. This evens out the internal temperature and hence evens out the &quot;doneness&quot;.&#xD;&#xA;&#xD;&#xA;You can test how well done it is either by cutting it open to see (the juice you lose is only local to the cut and won't affect the rest of the meat), or, after some experience, you can tell by touching and feeling how firm the meat it. It's worth practising this touch method." />
  <row Id="1723" PostHistoryTypeId="2" PostId="942" RevisionGUID="cde76a8c-44ce-410d-a5f8-f6af4f757b18" CreationDate="2010-07-14T11:51:56.527" UserId="191" Text="You can use the *rule of thumb* method measure the &quot;doneness&quot; of the steak:&#xD;&#xA;&#xD;&#xA;![Steak doneness][1]&#xD;&#xA;&#xD;&#xA;You loosely touch your thumb to one of your fingers depending on how well done you want it, and the tension of the muscle on your hand below the thumb will the same as the how the meet should feel when you press it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowtown.files.wordpress.com/2009/05/steak-doneness.png?w=478&amp;h=132" />
  <row Id="1724" PostHistoryTypeId="2" PostId="943" RevisionGUID="4969cf1c-2eef-4c87-8790-0303000afbc5" CreationDate="2010-07-14T12:06:35.797" UserId="225" Text="I've come across two great, and very different, types of steak. The first is typical in Argentina and is not aged at all, but from a young calf (6-10 months old), free ranging and grass fed (hence not like classic veal). This is really juicy, tender, and with a very &quot;bright&quot; taste. Good high-end Argentine restaurants usually serve meat like this, and in the UK you can order it from pampasplains.com, which I think is great.&#xD;&#xA;&#xD;&#xA;The second is from an older cow and dry aged to tenderize, but the aging also gives it a deeper, more bone marrow-like flavour. The best I've had of this type was a cow from Limousin in France, served in Paris at a small restaurant called Le Sèvero (8 rue des Plantes, 14th Arrondissment, reviewed in the NY Times a while ago). It was amazing! In London, 32 Great Queen St's &quot;Hereford beef&quot; is a similar style and also excellent. They get it from a Hereford farmer called Tom Jones (seriously), who serves several restaurants.&#xD;&#xA;&#xD;&#xA;Good steak should never be marinated in anything - all it needs before cooking is salt, maybe pepper if you like (though I sometimes eat it with Coleman's English mustard).&#xD;&#xA;&#xD;&#xA;I'm fairly sure that grass-only feed is important to good meat, i.e. no cereal-based fattening-up, though it's hard to separately test this one variable. Breed also clearly matters (all Argentine beef seems to be Aberdeen Angus or Hereford). I love a nicely marbled, fatty steak like the ribeye, but my (Argentine) wife prefers leaner cuts like sirloin and filet - clearly a matter of taste. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1727" PostHistoryTypeId="5" PostId="919" RevisionGUID="dd7882c4-1391-49e4-ba79-02ddaebf2f51" CreationDate="2010-07-14T12:39:07.383" UserId="220" Comment="added 35 characters in body" Text="As for fruits (including, for example, tomatoes), ethylene gas is released by fruits and causes them to ripen. You can buy &quot;produce bags&quot; that absorb ethylene gas, and slow the process of ripening. (Some fridges have drawers that absorb ethylene gas, but I doubt you feel like buying a new fridge.)&#xD;&#xA;&#xD;&#xA;For vegetables, it sort of depends. If you have root vegetables like carrots and beets, put them in water in the fridge (with the stems cut off), changing the water regularly. The roots will absorb the water (as they do in the ground) and thus stay quite turgid." />
  <row Id="1728" PostHistoryTypeId="2" PostId="945" RevisionGUID="b15f4115-41dc-414c-bcbb-b874124a730a" CreationDate="2010-07-14T12:45:49.570" UserId="207" Text="I use marble with success. It has to be veinless though." />
  <row Id="1729" PostHistoryTypeId="5" PostId="919" RevisionGUID="72cc6075-0741-438c-80c2-37432ec34d25" CreationDate="2010-07-14T12:47:45.010" UserId="220" Comment="added 221 characters in body" Text="As for fruits (including, for example, tomatoes), ethylene gas is released by fruits and causes them to ripen. You can buy &quot;produce bags&quot; that absorb ethylene gas, and slow the process of ripening. (Some fridges have drawers that absorb ethylene gas, but I doubt you feel like buying a new fridge.)&#xD;&#xA;&#xD;&#xA;Update: See Vicky's answer and my comment for a couple links to examples of the &quot;produce bags.&quot;  In addition to removing  the ethylene, the bags claim to also work by &quot;breathing&quot; and &quot;reducing moisture formation.&quot;&#xD;&#xA;&#xD;&#xA;For vegetables, it sort of depends. If you have root vegetables like carrots and beets, put them in water in the fridge (with the stems cut off), changing the water regularly. The roots will absorb the water (as they do in the ground) and thus stay quite turgid.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1730" PostHistoryTypeId="5" PostId="808" RevisionGUID="d38c735d-6e25-460f-9e9c-5ecf621ff79a" CreationDate="2010-07-14T13:04:04.743" UserId="115" Comment="deleted 47 characters in body; edited body" Text="I have a recipe that can be used to accompany a variety of dishes. Quite often I use this with pasta and even just put in on toast, topped of with some fresh mozzarella and a splash of olive oil. :)&#xD;&#xA;&#xD;&#xA;The quantities can be adjusted to suite your particular tastes, some components may even be omitted, others added:&#xD;&#xA;&#xD;&#xA; - Sweet red onion&#xD;&#xA; - Minced garlic&#xD;&#xA; - Sun dried tomatoes&#xD;&#xA; - finely chopped bacon (optional)&#xD;&#xA; - Olive oil (good quality Extra virgin)&#xD;&#xA; - Balsamic reduction (made with a good quality vinegar)&#xD;&#xA; - sugar and salt to taste&#xD;&#xA; - Fresh basil&#xD;&#xA;&#xD;&#xA;Sauté the onion in some olive oil until slightly translucent; add the garlic, bacon (if used) and chopped sun dried tomatoes. Stir and add the sugar and salt. Bring the mixture to the boil and let it simmer for about an hour. &#xD;&#xA;&#xD;&#xA;When cooked add the fresh basil and use as a sauce for pasta, chicken tuna etc. Add a squeeze of the reduction for extra flavour.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="1731" PostHistoryTypeId="2" PostId="946" RevisionGUID="64c2f6cc-0414-4397-b732-aa08207b3585" CreationDate="2010-07-14T13:34:04.593" UserId="217" Text="Chef Darin Sehnert, of [chefdarin.com](http://www.chefdarin.com) and the teaching chef at a cooking school in Savannah, GA, has a great in-depth article on the various types of flour:&#xD;&#xA;&#xD;&#xA;http://www.chefdarin.com/2009/08/flour-power/&#xD;&#xA;&#xD;&#xA;He answers questions such as &quot;Why and when to use cake flower&quot; and &quot;Why and when to use all-purpose flower.&quot;  It's a long read but does a great job of exploring the different types of flour." />
  <row Id="1732" PostHistoryTypeId="2" PostId="947" RevisionGUID="01f391b6-5a3f-487c-ac39-8297f75a71f4" CreationDate="2010-07-14T13:45:47.030" UserId="227" Text="Depending on the tin you're using, you may not need any filling at all.&#xD;&#xA;&#xD;&#xA;The main reasons you use beans/rice when blind baking are to prevent air pockets underneath the pastry from expanding, which causes the bottom to rise up, and to prevent the pastry from shrinking. You don't specify what type of pastry you're making, but for a simple shortcrust I find you don't need to worry about shrinkage. And I use a flan tin with a loose (separate) bottom, which not only makes it dead easy to get the flan out after cooking, but also isn't airtight so you don't have the problem with air bubbles. If you don't have a tin like this, you can always just prick the bottom of the pastry shell with a fork so that air can escape." />
  <row Id="1733" PostHistoryTypeId="2" PostId="948" RevisionGUID="18edcc22-1cbc-4266-acf2-1d7a6b22f1f7" CreationDate="2010-07-14T13:54:04.887" UserId="225" Text="Starting with a whole chilled piece of meat, I quickly pour boiling water over all the outside surface. (I find this much easier than trying to sear every bit of surface in a pan.) Pathogens are generally only on the surface so this kills them off, and it cooks barely half a millimetre of the meat, turning just the outside grey. You don't notice at all if you then finely chop the meat for steak tartare. For carpaccio you, the cook, can always eat the two discoloured outside slices.&#xD;&#xA;&#xD;&#xA;I've also considered rubbing vodka over the outside to sterilize without discolouring the surface (like a hand sanitizer), but I've never tried it!&#xD;&#xA;&#xD;&#xA;And of course, you should eat raw meat only when it's from a reputable source." />
  <row Id="1734" PostHistoryTypeId="2" PostId="949" RevisionGUID="76439ad6-403c-43f8-9761-260a45af2470" CreationDate="2010-07-14T14:04:19.323" UserId="218" Text="Most root vegetables will last a good while: potatoes, carrots, turnips. Onions, horseradish and garlic, with their astringent properties, last a very long time.&#xD;&#xA;&#xD;&#xA;Apples used to be preserved by packing them in barrels with water, but the phrase &quot;one bad apple spoils the bunch&quot; is wholly accurate. They last better where it's cool and damp. Likewise oranges and grapefruit. The less the fruit touches the better. With fruit, the best you can hope for is 4-6 months.&#xD;&#xA;&#xD;&#xA;Harder varieties of squash last for months and months, in cool temperatures.&#xD;&#xA;&#xD;&#xA;If you need things to last a year, I'd look into drying and/or canning. Pack fruit in sugar to leech out the water, and it'll last a year or more.&#xD;&#xA;" />
  <row Id="1735" PostHistoryTypeId="2" PostId="950" RevisionGUID="17ddce50-5766-4c25-bd4c-14e9cff304f1" CreationDate="2010-07-14T14:05:53.033" UserId="225" Text="Simple - you're just overcooking it. A very common fate for chicken breast. " />
  <row Id="1736" PostHistoryTypeId="2" PostId="951" RevisionGUID="0e2ed7e8-72dc-4537-995c-534624701909" CreationDate="2010-07-14T14:08:09.533" UserId="218" Text="I've never seen it done but with a knife. Cut the meat down to where you want it, and then scrape, scrape, scrape. I've seen people do it with all kinds of knives, but I like a nice thin boning knife." />
  <row Id="1737" PostHistoryTypeId="2" PostId="952" RevisionGUID="cbf5b40e-64eb-4dff-9a95-a46698056e79" CreationDate="2010-07-14T14:09:30.873" UserId="225" Text="I made a perfectly good sabayon (zabaglione) with unbeaten frozen egg yolks that I hadn't mixed anything into - I just put them in a cup and into the freezer. But maybe I got lucky, as I've also read elsewhere that adding sugar or a bit of corn flour (corn starch) helps." />
  <row Id="1738" PostHistoryTypeId="2" PostId="953" RevisionGUID="2465d95b-3c1b-4ed9-b734-0db5d350d91d" CreationDate="2010-07-14T14:14:54.790" UserId="176" Text="A bit un-exciting but.  &#xD;&#xA;I usually put a bottle/can in the freezer and put a timer on 15 minutes.&#xD;&#xA;&#xD;&#xA;Or, if it is really urgent, pour into a can and add 3-4 ice cubes. Heresy, I know, but it creates something cool to drink fast.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1739" PostHistoryTypeId="2" PostId="954" RevisionGUID="3550c291-58b8-4808-98cd-d8aad30b6f7a" CreationDate="2010-07-14T14:42:17.237" UserId="14" Text="A few months back I made beer-batter fish.  I don't remember the exact recipe I used but I think I got it from foodnetwork.com.  I fried in vegetable oil at 350.  Everything came out OK, but the breading seemed to peel clean off of the fish while eating rather than sticking to it.  Are there any tricks for prep/cook to prevent this from happening?" />
  <row Id="1740" PostHistoryTypeId="1" PostId="954" RevisionGUID="3550c291-58b8-4808-98cd-d8aad30b6f7a" CreationDate="2010-07-14T14:42:17.237" UserId="14" Text="Beer batter fish, keeping the breading from peeling right off while eating?" />
  <row Id="1741" PostHistoryTypeId="3" PostId="954" RevisionGUID="3550c291-58b8-4808-98cd-d8aad30b6f7a" CreationDate="2010-07-14T14:42:17.237" UserId="14" Text="&lt;frying&gt;&lt;fish&gt;&lt;beer&gt;&lt;batter&gt;" />
  <row Id="1742" PostHistoryTypeId="2" PostId="955" RevisionGUID="41ffc9d3-cac5-4aa2-bdc7-8b5762bd7f1d" CreationDate="2010-07-14T14:51:49.117" UserId="176" Text="To make the bacon to make power out of I have a trick.&#xD;&#xA;&#xD;&#xA;Place the bacon on a wire pan grate and let them cook in a oven on medium heat. The fat will then drip off leaving a bacon-chip.  &#xD;&#xA;(Remember to have something below collecting the dripping fat.)&#xD;&#xA;&#xD;&#xA;/L&#xD;&#xA;&#xD;&#xA;(_Wire pan grate_: An non-English, I am not sure I use the right term. Normally in for the oven there is a wire-grid which you can place pot and pans on. Am I using the right term?   &#xD;&#xA;So please edit here!)" />
  <row Id="1743" PostHistoryTypeId="2" PostId="956" RevisionGUID="8e7a6c45-30ac-4cdf-9477-9383763b6128" CreationDate="2010-07-14T15:15:10.397" UserId="34" Text="A recent episode of America's Test Kitchen recommended heating the oil to 375F and to gently shake the pan back and forth while frying.&#xD;&#xA;&#xD;&#xA;I tried it the other day and the schnitzel came out great.  Shaking the pan keeps the oil temperature more even and help form a nice crisp crust." />
  <row Id="1744" PostHistoryTypeId="6" PostId="848" RevisionGUID="f95764c3-c5f9-4a32-876e-2adc0ccf7c31" CreationDate="2010-07-14T15:26:56.100" UserId="60" Comment="edited tags" Text="&lt;beer&gt;&lt;freezing&gt;" />
  <row Id="1745" PostHistoryTypeId="2" PostId="957" RevisionGUID="369c7f8a-a451-47d4-b298-3f82524d05a2" CreationDate="2010-07-14T15:40:44.307" UserId="61" Text="I usually dredge the fish in plain flour first and then the beer batter. I actually made beer battered fish tacos for dinner last night and the batter stuck perfectly. &#xD;&#xA;&#xD;&#xA;It probably also depends on your batter consistency. The recipe I use says the batter should be slightly more liquid than pancake batter. " />
  <row Id="1746" PostHistoryTypeId="2" PostId="958" RevisionGUID="1e1798b1-7c67-4f22-8b9d-e23640b61a28" CreationDate="2010-07-14T15:45:24.057" UserId="61" Text="There is a [good blog post on the Al Dente blog][1] that talks about getting started with a sourdough starter. They use a starter from [King Arthor Flour][2] that is supposed to be 250 years old. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.aldenteblog.com/2010/06/getting-started-with-sourdough.html&#xD;&#xA;  [2]: http://www.kingarthurflour.com/" />
  <row Id="1747" PostHistoryTypeId="2" PostId="959" RevisionGUID="27266bf5-0eff-4c7f-87c2-41d8b9901264" CreationDate="2010-07-14T15:47:15.523" UserId="61" Text="There is a [good blog post on the Al Dente blog][1] that talks about getting started with a sourdough starter. They use a starter from [King Arthor Flour][2] that is supposed to be 250 years old. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.aldenteblog.com/2010/06/getting-started-with-sourdough.html&#xD;&#xA;  [2]: http://www.kingarthurflour.com/" />
  <row Id="1748" PostHistoryTypeId="2" PostId="960" RevisionGUID="93c75abc-49bb-4f80-9779-ddad95a299c3" CreationDate="2010-07-14T15:51:16.800" UserId="86" Text="I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but confusing none the less!&#xD;&#xA;&#xD;&#xA;So now I'm curious: what *should* a Manhattan be composed of?" />
  <row Id="1749" PostHistoryTypeId="1" PostId="960" RevisionGUID="93c75abc-49bb-4f80-9779-ddad95a299c3" CreationDate="2010-07-14T15:51:16.800" UserId="86" Text="What is a proper Manhattan?" />
  <row Id="1750" PostHistoryTypeId="3" PostId="960" RevisionGUID="93c75abc-49bb-4f80-9779-ddad95a299c3" CreationDate="2010-07-14T15:51:16.800" UserId="86" Text="&lt;drinks&gt;&lt;cocktails&gt;" />
  <row Id="1751" PostHistoryTypeId="2" PostId="961" RevisionGUID="1d9ebd28-284b-480b-a4cc-b790004d55bb" CreationDate="2010-07-14T15:54:45.067" UserId="63" Text="Standard pour (maybe a little extra) of your choice of whiskey (bourbon preferred) though brandy is also acceptable.  Add a splash of sweet vermouth and a dash of bitters if you prefer.  Then garnish with something, I prefer a cherry." />
  <row Id="1753" PostHistoryTypeId="2" PostId="962" RevisionGUID="2887d92b-5257-4b0a-9022-6124928451dc" CreationDate="2010-07-14T16:04:25.717" UserId="106" Text="Alton Brown [demonstrates][1] using a piece of string to scrape the bone clean.  First he cuts and trims the bulk of the meat down to where he wants it.  Then, he uses a string tied to a garage door handle (very cheap at any hardware store).  Loop it around the bone a couple of times and pull, and it cleans it right up.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=ZfcbueO7bBE" />
  <row Id="1754" PostHistoryTypeId="2" PostId="963" RevisionGUID="c9b2415f-e322-4c7b-8fbe-843ef47e8912" CreationDate="2010-07-14T16:17:06.983" UserId="218" Text="Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would happen if I substituted something a little more exotic.&#xD;&#xA;&#xD;&#xA;Has anyone tried this? I don't want to do trial-and-error with expensive beer if I don't have to." />
  <row Id="1755" PostHistoryTypeId="1" PostId="963" RevisionGUID="c9b2415f-e322-4c7b-8fbe-843ef47e8912" CreationDate="2010-07-14T16:17:06.983" UserId="218" Text="What kind of beer for beer bread?" />
  <row Id="1756" PostHistoryTypeId="3" PostId="963" RevisionGUID="c9b2415f-e322-4c7b-8fbe-843ef47e8912" CreationDate="2010-07-14T16:17:06.983" UserId="218" Text="&lt;baking&gt;&lt;bread&gt;&lt;beer&gt;" />
  <row Id="1757" PostHistoryTypeId="2" PostId="964" RevisionGUID="52dd370b-c347-47b0-ad5f-b63a669d8e74" CreationDate="2010-07-14T16:19:21.303" UserId="86" Text="Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online...&#xD;&#xA;&#xD;&#xA;But, now what do I need to do to turn them into The Life-Giving Elixir? Not interested in crowding my kitchen with *yet another* special-purpose device, even for such an important task! I have a gas oven/range, cast iron pans, dutch oven, etc. - Is there a way to get a good roast without specialty equipment?" />
  <row Id="1758" PostHistoryTypeId="1" PostId="964" RevisionGUID="52dd370b-c347-47b0-ad5f-b63a669d8e74" CreationDate="2010-07-14T16:19:21.303" UserId="86" Text="How might I roast coffee at home without investing in an expensive roasting machine?" />
  <row Id="1759" PostHistoryTypeId="3" PostId="964" RevisionGUID="52dd370b-c347-47b0-ad5f-b63a669d8e74" CreationDate="2010-07-14T16:19:21.303" UserId="86" Text="&lt;drinks&gt;&lt;coffee&gt;&lt;home-cooking&gt;" />
  <row Id="1760" PostHistoryTypeId="2" PostId="965" RevisionGUID="74b8937e-10dd-4cf5-bbba-f4715bec8de3" CreationDate="2010-07-14T16:23:47.040" UserId="218" Text="I roast 'em in a basic cast iron skillet, but really anything will do. You can put 'em in the toaster on a pan, you can put 'em on a baking sheet in the oven. Give 'em a good shake every now and then so they don't only toast on one side, and don't set the temperature so hot that they burn." />
  <row Id="1761" PostHistoryTypeId="2" PostId="966" RevisionGUID="518ae903-901a-48b8-91b2-b317b716dd16" CreationDate="2010-07-14T16:26:58.723" UserId="220" Text="I've used dark beer with good results. It just depends on what flavor you desire.  I often use Lion stout, for example, which imparts a strong, intense flavor and color, which I quite like, but it would not be appropriate for all applications.  Also Sierra Nevada porter has happily found its way into my bread. Keep in mind that these beers may be *too* strongly flavored for your taste, in which case you can add some lighter beer to balance it out (lager or pilsner). &#xD;&#xA;&#xD;&#xA;Personally I don't like to add very hoppy beers to bread, but this comes down to personal preference.&#xD;&#xA;&#xD;&#xA; In general, the flavor of the beer will come through in the bread, but you won't notice all of the subtleties of flavor that you do when drinking, so I wouldn't put too expensive a beer in bread--the bread will turn out fine, but you're not going to appreciate the beer to its fullest. &#xD;&#xA;" />
  <row Id="1762" PostHistoryTypeId="5" PostId="965" RevisionGUID="cddbe3ac-4a5f-4152-8e8a-2b17e8ce364e" CreationDate="2010-07-14T16:31:46.970" UserId="218" Comment="added 443 characters in body" Text="I roast 'em in a basic cast iron skillet, but really anything will do. You can put 'em in the toaster on a pan, you can put 'em on a baking sheet in the oven. Give 'em a good shake every now and then so they don't only toast on one side, and don't set the temperature so hot that they burn.&#xD;&#xA;&#xD;&#xA;They sell these pans with holes for air circulation, if you're a hard core oven roasting person. I don't much care for doing it in the oven myself because they tend to get more done on one side. Some people like the taste that results though, so you can try it. Lot of people will tell you to put your oven up to 500+ degrees (!!) but 500 is really about as hot as you'd ever want your beans. Roast them at that temp for 15-20 minutes.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1763" PostHistoryTypeId="5" PostId="966" RevisionGUID="c1e8a3d5-bdc6-4551-b492-a8dffd00b767" CreationDate="2010-07-14T16:32:21.387" UserId="220" Comment="added 47 characters in body" Text="I've used dark beer with good results. It just depends on what flavor you desire.  I often use Lion stout, for example, which imparts a strong, intense flavor and color, which I quite like, but it would not be appropriate for all applications.  Also Sierra Nevada porter has happily found its way into my bread. Keep in mind that these beers may be *too* strongly flavored for your taste, in which case you can add some lighter beer to balance it out (lager or pilsner). &#xD;&#xA;&#xD;&#xA;Personally I don't like to add pale ales to bread as I don't enjoy the way the hop flavor comes through, but this comes down to personal preference.&#xD;&#xA;&#xD;&#xA; In general, the flavor of the beer will come through in the bread, but you won't notice all of the subtleties of flavor that you do when drinking, so I wouldn't put too expensive a beer in bread--the bread will turn out fine, but you're not going to appreciate the beer to its fullest. &#xD;&#xA;" />
  <row Id="1764" PostHistoryTypeId="2" PostId="967" RevisionGUID="ee4a8da2-dfeb-4441-b7e9-9aba87afc5a2" CreationDate="2010-07-14T16:43:38.643" UserId="220" Text="&quot; ... I am concerned that if I don't deliberately plan meals that provide what we'd normally get from meat in some other way it will be a problem ...&quot; &#xD;&#xA;&#xD;&#xA;I think this is a common misconception. In fact most people in &quot;developed&quot; countries get more protein than they need (and protein is essentially the only nutrient in meat other than fat). &#xD;&#xA;&#xD;&#xA;Imagine one person who only eats meat (steak, fish, etc.) and one person who only eats plant food (beans, nuts, grains, leafs, fruits, veggies). I think it's obvious the carnivore will have more nutrition problems than the vegan. &#xD;&#xA;&#xD;&#xA;Green leafy vegetables have loads of iron and calcium, and protein is not going to be a problem if you eat a variety of foods. Note that you don't have to get a complete protein in every meal--so if you have toast for breakfast (=grains) and salad with nuts or beans on it for dinner, then you're set for the day. It's really not so hard as many meat-eaters think. " />
  <row Id="1765" PostHistoryTypeId="16" PostId="967" RevisionGUID="ee4a8da2-dfeb-4441-b7e9-9aba87afc5a2" CreationDate="2010-07-14T16:43:38.643" UserId="-1" />
  <row Id="1766" PostHistoryTypeId="2" PostId="968" RevisionGUID="cbb30f44-2eda-4eca-80e5-cd905ff8b531" CreationDate="2010-07-14T16:48:28.717" UserId="210" Text="I've heard that you can roast them in a hot air popcorn maker.  You need to listen for the 'crack' Ito know when they are done I believe.  I'll look for a reference..." />
  <row Id="1767" PostHistoryTypeId="5" PostId="844" RevisionGUID="4454a15f-641b-4052-af50-7b89edeb7f1a" CreationDate="2010-07-14T16:52:06.653" UserId="220" Comment="added 3 characters in body" Text="Yes, ceramic knives are the &quot;new thing,&quot; but that doesn't make them superior. The problem with ceramic knives is that you can never sharpen them, and, as mentioned in the comments, they may chip. Don't get a ceramic chef's knife or paring knife; the answer to your question is zero.&#xD;&#xA;&#xD;&#xA;If you really want a ceramic knife, then buy a ceramic bread knife, although you won't be getting any extra performance for the money.&#xD;&#xA;&#xD;&#xA;Ceramic blade mandolines, however, are great.  The ceramic blade will be sharper and hold the edge longer than a steel mandoline, and since you don't sharpen a mandoline anyway, it doesn't matter that ceramic doesn't sharpen. &#xD;&#xA;&#xD;&#xA;Note, a separate, and good, question would be &quot;what knives do I need?&quot;  The answer is it depends, but I concur that you should not buy a &quot;set&quot; of knives." />
  <row Id="1770" PostHistoryTypeId="2" PostId="970" RevisionGUID="fce9d3b0-d2e0-4885-9857-a670d4b9fb03" CreationDate="2010-07-14T17:16:02.433" UserId="45" Text="A *traditional* Manhattan is two shots of bourbon, one shot of sweet vermouth, a dash of bitters and a cherry, shaken and strained into a martini glass. I prefer on the rocks in a rocks glass, myself.&#xD;&#xA;&#xD;&#xA;A *perfect* Manhattan is similar, but uses a half shot each of sweet and dry vermouth. They tend to be more interesting when paired with a higher quality bourbon.&#xD;&#xA;&#xD;&#xA;I'm also a big fan of [white whiskey][1] (aka, high quality moonshine) in Manhattans. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://articles.sfgate.com/2010-02-14/food/17875501_1_distillers-whiskey-white-dog" />
  <row Id="1771" PostHistoryTypeId="2" PostId="971" RevisionGUID="f5c780fd-0d20-4ea2-81d0-e6bce0264d37" CreationDate="2010-07-14T17:32:54.153" UserId="25" Text="When making jello shots, what proportions do you typically use?&#xD;&#xA;&#xD;&#xA;For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the jello and then 1 part cold spirits.  Some of these seem stronger than others.&#xD;&#xA;&#xD;&#xA;For a liqueur like Pama (only 17%), it froze in the freezer and I had to wait for it to thaw.  I used 1 part cold Pama, but the general consensus was that the shot needed to be stronger.&#xD;&#xA;&#xD;&#xA;The Jello seems to gel just fine." />
  <row Id="1772" PostHistoryTypeId="1" PostId="971" RevisionGUID="f5c780fd-0d20-4ea2-81d0-e6bce0264d37" CreationDate="2010-07-14T17:32:54.153" UserId="25" Text="Jello Shots Techniques: Alcohol Concentration" />
  <row Id="1773" PostHistoryTypeId="3" PostId="971" RevisionGUID="f5c780fd-0d20-4ea2-81d0-e6bce0264d37" CreationDate="2010-07-14T17:32:54.153" UserId="25" Text="&lt;cocktails&gt;&lt;jello&gt;" />
  <row Id="1774" PostHistoryTypeId="10" PostId="848" RevisionGUID="d14c2d1c-53c8-4c29-a36e-0502501180ef" CreationDate="2010-07-14T17:36:44.037" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:122,&quot;DisplayName&quot;:&quot;jmoeller&quot;},{&quot;Id&quot;:160,&quot;DisplayName&quot;:&quot;derobert&quot;},{&quot;Id&quot;:207,&quot;DisplayName&quot;:&quot;Recep&quot;},{&quot;Id&quot;:196,&quot;DisplayName&quot;:&quot;Jacob&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="1775" PostHistoryTypeId="2" PostId="972" RevisionGUID="8f58a9e3-db63-435f-b311-f8a323b8505c" CreationDate="2010-07-14T18:02:03.990" UserId="62" Text="I have a special pan which has a second bottom with holes in it that allows the excess fat to drain away. With that I put it in about the middle or lower of the oven with the broiler on 500F on." />
  <row Id="1776" PostHistoryTypeId="5" PostId="968" RevisionGUID="a7fb26d8-0465-49fd-a953-64ad0d7411f2" CreationDate="2010-07-14T18:05:50.737" UserId="210" Comment="added 80 characters in body" Text="I've heard that you can roast them in a hot air popcorn maker.  You need to listen for the 'crack' to know when they are done I believe.  I'll look for a reference...&#xD;&#xA;&#xD;&#xA;EDIT:  [found one][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://coffeegeek.com/guides/popperroasting" />
  <row Id="1777" PostHistoryTypeId="2" PostId="973" RevisionGUID="b0a441f1-bc17-4758-90e8-79f5e41a5833" CreationDate="2010-07-14T18:14:22.903" UserId="61" Text="My brother-in-law brought home some fresh coffee beans from Ethiopia and roasted them with a heat gun. &#xD;&#xA;&#xD;&#xA;[Good step-by-step here][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.squidoo.com/easy-coffee-roasting" />
  <row Id="1778" PostHistoryTypeId="2" PostId="974" RevisionGUID="d323b73c-5784-427f-95d4-4e646f54a44b" CreationDate="2010-07-14T18:20:47.557" UserId="164" Text="i came across this webpage (http://www.myscienceproject.org/j-shot.html) some time ago. i think you may want to read into it.&#xD;&#xA;&#xD;&#xA;so there it seems that&#xD;&#xA;&#xD;&#xA;1) you can add up to 20oz 80-proof vodka without making the gelling a failure&#xD;&#xA;2) for sugar-free kind jello shots you can use even more alcohol&#xD;&#xA;&#xD;&#xA;Do have a look at that webpage. tons of information on jello shots!" />
  <row Id="1779" PostHistoryTypeId="2" PostId="975" RevisionGUID="93bd7555-a783-4fac-8e1c-a3705b7ec002" CreationDate="2010-07-14T18:22:37.410" UserId="63" Text="You are probably fine with the 1:1 ratio for your likely 80 proof liquors.  For weaker liqueurs just add more.  You probably want 2:1 if you can get it to work." />
  <row Id="1780" PostHistoryTypeId="10" PostId="960" RevisionGUID="09cefbfb-8e51-4f65-92d5-6b9ba478e3ff" CreationDate="2010-07-14T18:42:10.540" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;},{&quot;Id&quot;:43,&quot;DisplayName&quot;:&quot;Dinah&quot;},{&quot;Id&quot;:122,&quot;DisplayName&quot;:&quot;jmoeller&quot;},{&quot;Id&quot;:45,&quot;DisplayName&quot;:&quot;Harlan&quot;},{&quot;Id&quot;:220,&quot;DisplayName&quot;:&quot;Kevin Selker&quot;}]" />
  <row Id="1781" PostHistoryTypeId="2" PostId="976" RevisionGUID="78eb446e-8087-4a93-af7b-4c2b514fb9a0" CreationDate="2010-07-14T19:27:09.493" UserId="42" Text="I just use in any pan. Put in a single layer of beans (don't overcrowd them) and heat it to medium heat. Keep shaking the pan from time to time, so the beans turn and will be roasted from all sides. &#xD;&#xA;&#xD;&#xA;After a few (3 or 4) minutes you will hear the beans starting to &quot;crack&quot;. At this point, they will be lightly roasted. You could stop now or keep going, if you like a darker roast. The cracking will stop and the beans will stay quit for a few more minutes. &#xD;&#xA;&#xD;&#xA;Then the beans will crack a second time. At this point, they will be medium roasted. If you want them darker, just keep going. I usually stop just after the second crack. But you can stop at any time after the first crack. You just have to keep experimenting how dark you like your roast.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="1784" PostHistoryTypeId="2" PostId="978" RevisionGUID="1d4b11df-0167-4d7f-915c-6f36fc4c45ac" CreationDate="2010-07-14T19:44:51.260" UserId="86" Text="Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces that get stuck in my teeth. So what's the proper way to prepare the mint in these drinks without ending up with a green leafy mess?" />
  <row Id="1785" PostHistoryTypeId="1" PostId="978" RevisionGUID="1d4b11df-0167-4d7f-915c-6f36fc4c45ac" CreationDate="2010-07-14T19:44:51.260" UserId="86" Text="What's the proper way to muddle mint for a julep or mojito?" />
  <row Id="1786" PostHistoryTypeId="3" PostId="978" RevisionGUID="1d4b11df-0167-4d7f-915c-6f36fc4c45ac" CreationDate="2010-07-14T19:44:51.260" UserId="86" Text="&lt;please-remove-this-tag&gt;&lt;drinks&gt;&lt;cocktails&gt;" />
  <row Id="1787" PostHistoryTypeId="11" PostId="848" RevisionGUID="265aba54-df64-4565-bb0d-2b57a0037062" CreationDate="2010-07-14T19:45:51.710" UserId="-1" Text="[{&quot;Id&quot;:43,&quot;DisplayName&quot;:&quot;Dinah&quot;},{&quot;Id&quot;:86,&quot;DisplayName&quot;:&quot;Knives&quot;},{&quot;Id&quot;:42,&quot;DisplayName&quot;:&quot;HenningJ&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:152,&quot;DisplayName&quot;:&quot;Brendan Long&quot;}]" />
  <row Id="1788" PostHistoryTypeId="2" PostId="979" RevisionGUID="3e8e2e4e-12ec-4d5c-a934-d55a37a5c508" CreationDate="2010-07-14T19:52:46.107" UserId="86" Text="It's too hot. The air is oppressive and sticky, and it just keeps getting hotter... I need a nice, cold glass of lemonade.&#xD;&#xA;&#xD;&#xA;Fortunately, I have a bag of lemons and plenty of ice! So now the question becomes one of technique. Keeping in mind that I'm hot (and consequently lazy), is it worth taking the time to zest the lemons before adding sugar and ice, or will the sugar alone suffice to extract those refreshing oils from the rind?" />
  <row Id="1789" PostHistoryTypeId="1" PostId="979" RevisionGUID="3e8e2e4e-12ec-4d5c-a934-d55a37a5c508" CreationDate="2010-07-14T19:52:46.107" UserId="86" Text="Is it worthwhile to zest lemons when making lemonade?" />
  <row Id="1790" PostHistoryTypeId="3" PostId="979" RevisionGUID="3e8e2e4e-12ec-4d5c-a934-d55a37a5c508" CreationDate="2010-07-14T19:52:46.107" UserId="86" Text="&lt;technique&gt;&lt;drinks&gt;&lt;lemonade&gt;" />
  <row Id="1791" PostHistoryTypeId="2" PostId="980" RevisionGUID="b685ca0b-cf65-4fe5-9df5-1e97aa213be1" CreationDate="2010-07-14T19:53:19.913" UserId="27" Text="I haven't had to muddle mint but I found [this forum][1] that tells you how. It says to bruise the mint but not to break it up. They recommend using a muddler, a pestle or the end of a rolling pin or the back of a spoon.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wasabibratwurst.com/mojito-recipe/" />
  <row Id="1792" PostHistoryTypeId="2" PostId="981" RevisionGUID="bc2bc123-a574-4501-a01b-d5c800171066" CreationDate="2010-07-14T20:00:01.830" UserId="218" Text="I wouldn't bother myself. Just throw the whole rind in after you juice the lemons: the acid from the juice ought to leach out everything from the peel. I've always thought the whole point of zesting was to get the rind small enough to hide in regular food, more than to bring out flavor.&#xD;&#xA;&#xD;&#xA;When I used to hike a lot, we'd put orange rind (no juice) in our water bottles to kill the iodine taste, and the flavor of oranges was pretty evident in the water after half an hour or so, so you might not even need the juice to help.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1793" PostHistoryTypeId="2" PostId="982" RevisionGUID="04d37a4f-cdb9-4950-9c47-31ac2cfdacee" CreationDate="2010-07-14T20:11:32.240" UserId="32" Text="When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts.&#xD;&#xA;&#xD;&#xA;Is there a reason the chicken breasts end up so dry, while the legs and things are moist and delicious? Are there any ways to roast a chicken to prevent the breasts from drying out?" />
  <row Id="1794" PostHistoryTypeId="1" PostId="982" RevisionGUID="04d37a4f-cdb9-4950-9c47-31ac2cfdacee" CreationDate="2010-07-14T20:11:32.240" UserId="32" Text="Why does my chicken breast become so dry?" />
  <row Id="1795" PostHistoryTypeId="3" PostId="982" RevisionGUID="04d37a4f-cdb9-4950-9c47-31ac2cfdacee" CreationDate="2010-07-14T20:11:32.240" UserId="32" Text="&lt;chicken&gt;&lt;roast&gt;" />
  <row Id="1796" PostHistoryTypeId="2" PostId="983" RevisionGUID="0120ad9b-ac6b-4545-9b14-ca639f70b022" CreationDate="2010-07-14T20:37:38.497" UserId="63" Text="Someone else probably has a better idea, but try covering the breast in aluminum foil to keep as much moisture as you can inside the breasts." />
  <row Id="1797" PostHistoryTypeId="2" PostId="984" RevisionGUID="0231dc4f-ed34-48f5-9931-e8f993b71793" CreationDate="2010-07-14T20:41:49.530" UserId="218" Text="It's my opinion that the &quot;proper temperature&quot; is a number set by lawyers, not by chefs. &#xD;&#xA;&#xD;&#xA;It is also important to consider that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: if you wait to take it out until the internal temperature is the &quot;right&quot; temperature, by the time it peaks, it'll be 10 degrees HIGHER than the right temperature, and that's in the dry zone." />
  <row Id="1798" PostHistoryTypeId="2" PostId="985" RevisionGUID="a8d033b7-dec8-447e-8612-26e43ddaa1cb" CreationDate="2010-07-14T20:46:58.863" UserId="229" Text="You'll get a strong/different flavor using the lemon zest.  I personally like it.&#xD;&#xA;&#xD;&#xA;That said, if you mash/muddle the lemons you'll probably get much the same flavor as zesting." />
  <row Id="1799" PostHistoryTypeId="5" PostId="984" RevisionGUID="43068a6d-e53d-4e8e-8ebf-2e3729eceac9" CreationDate="2010-07-14T20:49:39.403" UserId="218" Comment="added 388 characters in body; added 92 characters in body" Text="It's my opinion that the &quot;proper temperature&quot; is a number set by lawyers, not by chefs. The government standard for a roast bird is 180 degrees! Are you kidding me? HTST pasteurization is 161 degrees for 20 seconds, but my turkey which is at 160 degrees for minutes isn't good enough? What the hell kind of bacteria do they think live in there?&#xD;&#xA;&#xD;&#xA;165 degrees (F) is a common number, and a pretty decent one, though I always take mine out before that for the reason below.&#xD;&#xA;&#xD;&#xA;You need to remember that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: the heat on the outside is still migrating inward. If you wait to take it out until the internal temperature is the &quot;right&quot; temperature, by the time it peaks, it'll be 10 degrees HIGHER than the right temperature, and that's in the dry zone. We're talking 190 degree thanksgiving football. Blech.&#xD;&#xA;" />
  <row Id="1800" PostHistoryTypeId="6" PostId="476" RevisionGUID="15b0d3ee-7b75-415b-96de-dd528392d87f" CreationDate="2010-07-14T20:56:11.930" UserId="63" Comment="edited tags" Text="&lt;pie&gt;&lt;pumpkin&gt;" />
  <row Id="1801" PostHistoryTypeId="6" PostId="263" RevisionGUID="af4cd1ab-e008-48c7-97de-ee2a2ca4d255" CreationDate="2010-07-14T20:56:42.850" UserId="63" Comment="edited tags" Text="&lt;dough&gt;&lt;pie&gt;" />
  <row Id="1802" PostHistoryTypeId="5" PostId="984" RevisionGUID="de505bce-0161-419b-aa7c-3f61a6d3e6ed" CreationDate="2010-07-14T20:56:43.223" UserId="218" Comment="added 322 characters in body; deleted 2 characters in body" Text="It's my opinion that the &quot;proper temperature&quot; is a number set by lawyers, not by chefs. The government standard for a roast bird is 180 degrees! Are you kidding me? HTST pasteurization is 161 degrees for 20 seconds, but my turkey has to get to 180 degrees for safe human consumtion? What the hell kind of bacteria do they think live in there?&#xD;&#xA;&#xD;&#xA;165 degrees (F) is a common number, and a pretty decent one, though I always take mine out before that for the reason below.&#xD;&#xA;&#xD;&#xA;You need to remember that the internal temperature of the bird will continue to rise for a while after you take it out of the oven: the heat on the outside is still migrating inward. If you wait to take it out until the internal temperature is the &quot;right&quot; temperature, by the time it peaks, it'll be 10 degrees HIGHER than the right temperature, and that's in the dry zone. We're talking 190 degree thanksgiving football. Blech.&#xD;&#xA;&#xD;&#xA;Dark meat almost always handles being overcooked better than lighter meat. The breast is the hardest part of the turkey to cook correctly. If you haggle with the temperature, and your white meat is still on the dry side, you might try brining the bird for 24 hours or so. It makes a big difference in terms of juiciness." />
  <row Id="1803" PostHistoryTypeId="6" PostId="245" RevisionGUID="6bc7d360-c1b3-466e-a1e5-f4ff60c0af0e" CreationDate="2010-07-14T20:57:47.433" UserId="63" Comment="edited tags" Text="&lt;technique&gt;&lt;baking&gt;&lt;eggs&gt;&lt;pie&gt;&lt;meringue&gt;" />
  <row Id="1804" PostHistoryTypeId="2" PostId="986" RevisionGUID="cce26434-ada1-409c-8dbd-b25abf99a0ff" CreationDate="2010-07-14T21:00:59.593" UserId="63" Text="I have one of those ceramic pie birds that vent steam from a pie while it bakes.  What benefit does using this provide to the end result?  Also, in what types of pies should it be used?" />
  <row Id="1805" PostHistoryTypeId="1" PostId="986" RevisionGUID="cce26434-ada1-409c-8dbd-b25abf99a0ff" CreationDate="2010-07-14T21:00:59.593" UserId="63" Text="What is the proper usage of a pie bird?" />
  <row Id="1806" PostHistoryTypeId="3" PostId="986" RevisionGUID="cce26434-ada1-409c-8dbd-b25abf99a0ff" CreationDate="2010-07-14T21:00:59.593" UserId="63" Text="&lt;please-remove-this-tag&gt;&lt;baking&gt;&lt;pie&gt;" />
  <row Id="1807" PostHistoryTypeId="2" PostId="987" RevisionGUID="3d765c56-76af-4504-b4f0-e614cadeed74" CreationDate="2010-07-14T21:10:09.807" UserId="27" Text="From [this site][1] I found that there are two major benefits to using a pie bird&#xD;&#xA;&#xD;&#xA; 1. &#xD;&#xA;&gt; Prevent the pie from boiling over in&#xD;&#xA;&gt; the oven by allowing the steam created&#xD;&#xA;&gt; when the fruit filling or other&#xD;&#xA;&gt; contents are cooking to escape from&#xD;&#xA;&gt; inside the pie&#xD;&#xA;&#xD;&#xA; 2. &#xD;&#xA;&gt; Support the pastry crust in the center&#xD;&#xA;&gt; of the pie, so that it did not sag in&#xD;&#xA;&gt; the middle&#xD;&#xA;&#xD;&#xA;Based on the site it seems that they can be put in any type of pie. &#xD;&#xA;  [1]: http://www.piebirds.co.uk/what%20is%20a%20pie%20bird.htm" />
  <row Id="1808" PostHistoryTypeId="2" PostId="988" RevisionGUID="7829216b-9f78-4889-9b9f-a609ada3d117" CreationDate="2010-07-14T21:17:42.710" UserId="183" Text="Nature has designed some food-stuff to last a long time.  Grains (wheat, rice, corn, oats, ...), which are the seeds of grasses, will last the longest, often more than one year.  Seeds need a long shelf-life if the plant is going to make it to the next growing season.  Next come roots (onions, potatoes, ...), which need to last from one year to the next.  Nuts, in the cooking sense, are seeds surrounded by a shell, will also last several years if they are dry.  So almonds, peanuts, pine nuts will keep, but not coconuts or chestnuts.  Other food types are going to need some help, which basically means getting rid of the water in the food-stuff (lentils, beans, peas, chick peas, soybean, ...) or slowing down bacterial growth (through dehydration, freezing, irradiation, canning, cooling, ...)&#xD;&#xA;&#xD;&#xA;I have cooked grains and dried beans and lentils from my pantry that were over a year old.  They all made good meals." />
  <row Id="1809" PostHistoryTypeId="2" PostId="989" RevisionGUID="5acd9a31-d8f6-4af9-bc52-d360512d25c7" CreationDate="2010-07-14T21:24:04.570" UserId="43" Text="When we make mojitos, we put the lime, sugar, and mint into the glass then crush it with a wooden spoon. Do this separately for each drink.&#xD;&#xA;&#xD;&#xA;This is pretty time consuming which isn't a problem when you're making 1 or 2 glasses. If you're making more, you may want to use another method." />
  <row Id="1810" PostHistoryTypeId="2" PostId="990" RevisionGUID="b864805e-a961-4d95-82cd-1d40f6b190b8" CreationDate="2010-07-14T21:44:59.423" UserId="183" Text="The breasts are dry because they are overcooked.  All the different thermometers I have used to follow published guidelines have landed me with overcooked meat.  I think it is because of the way I use the thermometer and also the rise in temperature (as noted by Satanicpuppy) while the meat rests.  What I have done instead is to test doneness by pressing the meat with my finger while poking it with a thermometer.  When it feels done, I write down the temperature, take it off the heat, and let the meat rest.  If it is overdone, next time I will use a 5&amp;deg;F lower temperature; if underdone, a 5 &amp;deg;F higher temperature. Second try is usually perfect.&#xD;&#xA;&#xD;&#xA;Over time on gets good at the finger press method and one only needs to resort to the thermometer if it's been a long time since one has made that particular dish." />
  <row Id="1811" PostHistoryTypeId="2" PostId="991" RevisionGUID="6be34d4a-0cc8-4ecc-91da-d1590b9038d3" CreationDate="2010-07-14T21:59:21.850" UserId="220" Text="Unhulled sesame seeds can be either light brown (golden) or black. Other than their color, are there other differences are their between these two varieties?  Why might you choose one type over the other (again, I only care about reasons that aren't related to color or aesthetics of a dish)." />
  <row Id="1812" PostHistoryTypeId="1" PostId="991" RevisionGUID="6be34d4a-0cc8-4ecc-91da-d1590b9038d3" CreationDate="2010-07-14T21:59:21.850" UserId="220" Text="What are the differences between brown/golden sesame seeds and black ones?" />
  <row Id="1813" PostHistoryTypeId="3" PostId="991" RevisionGUID="6be34d4a-0cc8-4ecc-91da-d1590b9038d3" CreationDate="2010-07-14T21:59:21.850" UserId="220" Text="&lt;ingredients&gt;&lt;seeds&gt;" />
  <row Id="1815" PostHistoryTypeId="2" PostId="993" RevisionGUID="4eb4d86a-c8fd-4966-8b1a-0ca732a945b4" CreationDate="2010-07-14T22:17:30.073" UserId="149" Text="Dark sesame seeds are more common in Indian cooking. I personally think that they have a more intense taste. They are also smaller, for what little difference that makes. I wouldn't rush to use them to make tahini, because the color would be surprising and I *suspect* that the flavor would be a bit bitter.&#xD;&#xA;" />
  <row Id="1817" PostHistoryTypeId="2" PostId="994" RevisionGUID="5a57a66b-17f5-4e83-aa11-a3ed6e7affae" CreationDate="2010-07-14T22:24:27.180" UserId="149" Text="In addition to the very 'sage' remarks about temperature, there are some other techniques that are helpful, particularly for larger birds.&#xD;&#xA;&#xD;&#xA;1. Start breast-down, flip 1/2-way through&#xD;&#xA;2. Roast at higher temperature&#xD;&#xA;3. cheesecloth over breast, soaked in baste&#xD;&#xA;4. brine&#xD;&#xA;5. baste&#xD;&#xA;6. baste&#xD;&#xA;7. baste" />
  <row Id="1818" PostHistoryTypeId="2" PostId="995" RevisionGUID="3b61f7a4-852b-4818-b356-859caf739206" CreationDate="2010-07-14T22:47:56.157" UserId="113" Text=" 1. Using a paper towel, wrap it around the bottle 2 or 3 times&#xD;&#xA; 2. Gently wet the paper towel.  You want it to be damp, but not soaking.  Enough so that the paper sticks to the bottle, but not dripping.&#xD;&#xA; 3.  Place in the freezer for 5 - 7 mins.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I've used this for chilling wine and [long necks][1].&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beer_bottle#Longneck.2C_Industry_Standard_Bottle_.28ISB.29_or_North_American_longneck&#xD;&#xA;" />
  <row Id="1819" PostHistoryTypeId="2" PostId="996" RevisionGUID="fb22b6d2-c0ba-4b13-98cf-1a420baed97c" CreationDate="2010-07-14T22:53:33.437" UserId="149" Text="Basic ginger soy sauce:&#xD;&#xA;&#xD;&#xA;Mostly soy sauce, grated ginger, scallions, some rice wine.&#xD;&#xA;&#xD;&#xA;Some people find it too salty. What options do I have to make it less salty?" />
  <row Id="1820" PostHistoryTypeId="1" PostId="996" RevisionGUID="fb22b6d2-c0ba-4b13-98cf-1a420baed97c" CreationDate="2010-07-14T22:53:33.437" UserId="149" Text="Less salty sauce based on soy" />
  <row Id="1821" PostHistoryTypeId="3" PostId="996" RevisionGUID="fb22b6d2-c0ba-4b13-98cf-1a420baed97c" CreationDate="2010-07-14T22:53:33.437" UserId="149" Text="&lt;salt&gt;&lt;soy&gt;" />
  <row Id="1822" PostHistoryTypeId="2" PostId="997" RevisionGUID="03d32b43-4cb6-423b-b509-4f6963263ee9" CreationDate="2010-07-14T23:02:04.513" UserId="113" Text="I've seen many recipes for scrambled eggs [with][1] and without milk / cream / [half and half][2]&#xD;&#xA;&#xD;&#xA;So what does the milk do?  The only difference I can see is color - without the milk the eggs are a brighter yellow.&#xD;&#xA;&#xD;&#xA;What am I missing???&#xD;&#xA;&#xD;&#xA;  [1]: http://www.taste.com.au/recipes/11817/basic+scrambled+eggs&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Half_and_half" />
  <row Id="1823" PostHistoryTypeId="1" PostId="997" RevisionGUID="03d32b43-4cb6-423b-b509-4f6963263ee9" CreationDate="2010-07-14T23:02:04.513" UserId="113" Text="Why use milk in scrambled eggs?" />
  <row Id="1824" PostHistoryTypeId="3" PostId="997" RevisionGUID="03d32b43-4cb6-423b-b509-4f6963263ee9" CreationDate="2010-07-14T23:02:04.513" UserId="113" Text="&lt;eggs&gt;&lt;scrambled-eggs&gt;" />
  <row Id="1825" PostHistoryTypeId="2" PostId="998" RevisionGUID="82fdeac6-c71c-4ea7-9167-dc667c8746c0" CreationDate="2010-07-14T23:16:00.747" UserId="86" Text="Well, it makes the eggs go further for one...&#xD;&#xA;&#xD;&#xA;But it also produces softer, creamier results. You're moving toward something like a custard or quiche. If you like your eggs very stiff, this is probably a bad idea." />
  <row Id="1826" PostHistoryTypeId="2" PostId="999" RevisionGUID="aaf3818f-b650-4d68-8621-fc6c7cd05fed" CreationDate="2010-07-14T23:16:57.157" UserId="205" Text="My guess it makes it softer and more moist. I usually don't put milk in it but a good piece of butter and sour cream which gives it a great creamy texture." />
  <row Id="1827" PostHistoryTypeId="2" PostId="1000" RevisionGUID="6d44b064-2f06-4fe6-9dbb-2ef71cc99d88" CreationDate="2010-07-14T23:20:24.750" UserId="86" Text="Use less soy sauce. It's salty - it *has to be* salty - and you can't really avoid that (even the low-sodium varieties still have a fair bit of salt in them). &#xD;&#xA;&#xD;&#xA;I recommend using a good strong soy sauce in moderation, and perhaps a bit of black vinegar to augment the flavor." />
  <row Id="1828" PostHistoryTypeId="2" PostId="1001" RevisionGUID="d4f4afa0-063f-4507-8f29-768b6c95cc28" CreationDate="2010-07-14T23:24:07.350" UserId="115" Text="I always find placing a half lemon in the cavity and covering the breast with foil for part of the cooking helps to stop the breast from drying out. You can also add a herb/butter mix between the skin and the flesh of the bird, so as the butter/herb mixture cooks it bastes." />
  <row Id="1829" PostHistoryTypeId="5" PostId="996" RevisionGUID="f62e472d-305c-4e4c-a3b8-e5c5b212a54f" CreationDate="2010-07-14T23:28:34.127" UserId="149" Comment="added 119 characters in body" Text="Basic ginger soy sauce:&#xD;&#xA;&#xD;&#xA;Mostly soy sauce, grated ginger, scallions, some rice wine.&#xD;&#xA;&#xD;&#xA;Some people find it too salty. What other liquids could I combine with the soy to end up with something a bit less salty in the same space? Just cranking up the rice wine isn't very attractive.&#xD;&#xA;" />
  <row Id="1830" PostHistoryTypeId="2" PostId="1002" RevisionGUID="04776716-aab6-494f-bf9f-5931f5729f17" CreationDate="2010-07-14T23:33:34.743" UserId="41" Text="I may be jumping the gun here and making unwarranted assumptions about what this sauce is being used for, but assuming it's something like a marinade, rice, stir-fry, etc... I usually use some combination of the following:&#xD;&#xA;&#xD;&#xA;  * Soy or teriyaki sauce (or both)&#xD;&#xA;  * Toasted sesame oil&#xD;&#xA;  * Honey or brown sugar&#xD;&#xA;  * Chili oil (small amount, obviously)&#xD;&#xA;  * Grated ginger&#xD;&#xA;  * Grated garlic (*very* small amount, that's strong stuff)&#xD;&#xA;  * Rice wine (usually I skip this, actually)&#xD;&#xA;  * Water!&#xD;&#xA;&#xD;&#xA;Sometimes the combination of oil and water doesn't hold together so well; if you add a little tapioca starch and heat it up, it will thicken and bind.  I use this all the time in stir fries.&#xD;&#xA;&#xD;&#xA;Also, if you happen to have any prepared oriental sauces like hoisin or black bean or chili garlic sauce, those can be used in a pinch to cut the salty taste of soy sauce.  Fine-tuning with pure ingredients to get the exact taste you want is always better, of course." />
  <row Id="1831" PostHistoryTypeId="5" PostId="974" RevisionGUID="b1e1be2a-bcd7-4ebe-94b9-0b5612ccf247" CreationDate="2010-07-15T00:09:52.647" UserId="164" Comment="added 2 characters in body" Text="i came across this webpage ( http://www.myscienceproject.org/j-shot.html ) some time ago. i think you may want to read into it.&#xD;&#xA;&#xD;&#xA;so there it seems that&#xD;&#xA;&#xD;&#xA;1) you can add up to 20oz 80-proof vodka without making the gelling a failure&#xD;&#xA;2) for sugar-free kind jello shots you can use even more alcohol&#xD;&#xA;&#xD;&#xA;Do have a look at that webpage. tons of information on jello shots!" />
  <row Id="1832" PostHistoryTypeId="11" PostId="960" RevisionGUID="f8f937dd-d8a0-4ba3-9f47-fc14fd925cae" CreationDate="2010-07-15T00:11:48.960" UserId="-1" Text="[{&quot;Id&quot;:63,&quot;DisplayName&quot;:&quot;plor&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:27,&quot;DisplayName&quot;:&quot;Kyra&quot;},{&quot;Id&quot;:123,&quot;DisplayName&quot;:&quot;Ryan Elkins&quot;},{&quot;Id&quot;:219,&quot;DisplayName&quot;:&quot;ceejayoz&quot;}]" />
  <row Id="1833" PostHistoryTypeId="2" PostId="1003" RevisionGUID="c8da681f-3729-49fe-bea7-52a8a3b5782f" CreationDate="2010-07-15T01:21:05.420" UserId="67" Text="For years I did the 'once a week' cooking, which has the advantage of not requiring much freezer space (which I didn't have, with my under-counter apartment fridge).  Part of the trick was cooking something that could be used multiple ways with minimal effort -- a blend of ground beef, onions and peppers could be turned into a pasta sauce, mexican food, etc.&#xD;&#xA;&#xD;&#xA;These days, I still don't go quite to the extreme you're talking about, but I will do things like make way more than I know I'm going to use right away, and freeze the rest -- chili, black bean soup, stock, lasagna, etc.  When chicken's on sale, I'll poach a large batch, shred it, then freeze it in zip top freezer bags.  I can turn it into chicken tacos in a few minutes -- thaw with some water in a pan, add spices, and cook 'til the water's mostly boiled off.&#xD;&#xA;&#xD;&#xA;Now, as in the past few months I've made a lot of meals for my brother's family while his wife was pregnant with twins, some considerations:&#xD;&#xA;&#xD;&#xA; * **containers** : you're going to need a lot for a month, especially if you're preparing sides and such.  As I had a membership to Restaurant Depot, I was able to get 2 1/4 lb rectangular aluminum containers normally used for carryout packaging.  Of course, I had to get a case of 400 ... if you know a restaurant that uses 'em, you might ask if they'll sell you a few dozen.  You want something that seals tightly, and you'll want to fill them so there's not much air space left in them.&#xD;&#xA; * **labeling** : all containers should be marked with what's in them (if you have to open to look, it's not going to last very long), the date it was made, and possibly reheating instructions and/or ingredient lists (see below).  My mom would use masking tape to label things, I just got the lids that had paper on one side, aluminum on the other.&#xD;&#xA; * **variety** : my sister-in-law started getting heartburn from some ingredients (tomatoes, onions), which meant that the items I had made didn't work out so well.  (She was fine after the pregnancy, though, and made use of the dinners then).&#xD;&#xA;&#xD;&#xA;One thing I've heard about, but never done myself, is people who have a dinner exchange -- sort of like a cookie exchange for the holidays -- everyone makes up a number of casseroles, or whatever, and then people meet up, and everyone takes one of everyone else's items home.  So, if you're thinking about doing this, and know of other people who might want to, also, you might be able to get some extra variety.  (of course, if you don't like their cooking, it might not work out so well).&#xD;&#xA;&#xD;&#xA;... and one last thought -- it won't help on the baby preparation front, but if I were going to do this as a regular thing, I'd consider making one or two recipes, with batches for 4-5 dinners each ... so I was staggering things, and not having to spend a whole day (or weekend) trying to make enough different things to have variety for a whole month." />
  <row Id="1834" PostHistoryTypeId="2" PostId="1004" RevisionGUID="5135f61d-c097-4874-9b8c-f648be53507f" CreationDate="2010-07-15T01:33:39.197" UserId="43" Text="Ideas, including canning (which won't take up freezer space):&#xD;&#xA;&#xD;&#xA;&lt;http://jessica.mcrackan.com/2010/05/baby-preparation.html&gt;" />
  <row Id="1835" PostHistoryTypeId="2" PostId="1005" RevisionGUID="c88ff117-c974-44a8-ac51-c0fdef2fba68" CreationDate="2010-07-15T01:42:36.880" UserId="51" Text="For melons other than watermelon, always smell them, they should have a good aroma.  Unfortunately this does not usually work for watermelons.  The color and weight are usually the best indicators." />
  <row Id="1837" PostHistoryTypeId="6" PostId="149" RevisionGUID="a98b7de6-27ae-4514-ab76-aa1333ef52f0" CreationDate="2010-07-15T01:49:19.297" UserId="205" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;" />
  <row Id="1838" PostHistoryTypeId="2" PostId="1006" RevisionGUID="639d95f1-6d80-44da-90ab-ee837642ccf6" CreationDate="2010-07-15T01:50:49.077" UserId="205" Text="I saw a chef's video podcast thing where he said that egg whites should last in the fridge for many weeks. I haven't tried that myself, though." />
  <row Id="1839" PostHistoryTypeId="2" PostId="1007" RevisionGUID="77c5d4f3-7152-4201-b826-153bef9c9909" CreationDate="2010-07-15T02:18:38.137" UserId="123" Text="I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for a bit. This was a huge mistake. Now the whole thing has a really bitter flavor. I've removed the rinds, are there any suggestions on how to save this?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1840" PostHistoryTypeId="1" PostId="1007" RevisionGUID="77c5d4f3-7152-4201-b826-153bef9c9909" CreationDate="2010-07-15T02:18:38.137" UserId="123" Text="Emergency - Need to remove bitter flavor from lime rind in soup." />
  <row Id="1841" PostHistoryTypeId="3" PostId="1007" RevisionGUID="77c5d4f3-7152-4201-b826-153bef9c9909" CreationDate="2010-07-15T02:18:38.137" UserId="123" Text="&lt;soup&gt;" />
  <row Id="1842" PostHistoryTypeId="4" PostId="1007" RevisionGUID="88d11645-790d-4f28-b42c-f9017164893d" CreationDate="2010-07-15T02:28:23.540" UserId="123" Comment="edited title" Text="Emergency - How do I remove bitter flavor from lime rind in soup?" />
  <row Id="1843" PostHistoryTypeId="2" PostId="1008" RevisionGUID="1127eb2a-c476-49ca-9553-ed9a61085916" CreationDate="2010-07-15T02:35:31.463" UserId="67" Text="You might be able to counter-balance it with other flavors (salt, sour, sweet, hot), but you're likely still going to have some bitter notes come through, it's just a question if it's tolerable or not, and some people dislike bitter more than others.  (I can't understand how people can drink beers other than lambics)&#xD;&#xA;&#xD;&#xA;In looking at a [similar thread on Chowhound][1], one of the recommendations is a bit of milk or cream.  If you're not lactose intollerant, it might be worth a try.&#xD;&#xA;&#xD;&#xA;This could also be a chance for an experiment -- ladle it into a bunch of glasses, try some different things (sugar, vinegar, soy, hot sauce, milk, worcestershire, combinations of them, etc), and report back to us with what you think worked best.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/497920" />
  <row Id="1844" PostHistoryTypeId="2" PostId="1009" RevisionGUID="642dd411-5e6b-4e8b-9bc9-ef40844925ac" CreationDate="2010-07-15T02:35:48.483" UserId="115" Text="About the only thing I can think of us adding a little sugar to the pot, but don't add a lot all at once. Just add a little and taste..." />
  <row Id="1845" PostHistoryTypeId="4" PostId="1007" RevisionGUID="b74b04b5-bd1a-4c9e-ab3d-db52677a2131" CreationDate="2010-07-15T04:07:52.110" UserId="123" Comment="edited title; edited tags" Text="How do I remove bitter flavor from lime rind in soup?" />
  <row Id="1846" PostHistoryTypeId="6" PostId="1007" RevisionGUID="b74b04b5-bd1a-4c9e-ab3d-db52677a2131" CreationDate="2010-07-15T04:07:52.110" UserId="123" Comment="edited title; edited tags" Text="&lt;soup&gt;&lt;repair&gt;" />
  <row Id="1847" PostHistoryTypeId="2" PostId="1010" RevisionGUID="0116d0d2-11a9-4f64-b365-6d99d1aebf77" CreationDate="2010-07-15T07:46:51.273" UserId="207" Text="The advantage with the raw milk is since there is no heat applied, you do not lose any nutritional value. I cannot tell you about the health side though. If you are not drinking pasteurized milk you have to make sure of the source of the raw milk.&#xD;&#xA;&#xD;&#xA;Also, note that, there are two types of pasteurization, there is the normal pasteurization where the milk is heated to 71C/161F and kept there for about 15 seconds. Then there is the low heat pasteurization where the milk is heated to 63C/145F and kept there for about 30 minutes. The latter's nutritional value is more than the former. Unfortunately, it is not reasonable for commercial companies when all they need is to remove harmful bacteria since both does the same when it comes to healthiness." />
  <row Id="1848" PostHistoryTypeId="2" PostId="1011" RevisionGUID="a73190d0-0e6b-4cbc-b511-e97a42220854" CreationDate="2010-07-15T07:57:26.553" UserId="207" Text="I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the proteins one can say that there will be some differences considering there are going to be less proteins to coagulate. &#xD;&#xA;&#xD;&#xA;I heard that most cheese makers are adding ingredients to help pasteurize milk coagulate. What are these ingredients? Are they natural?&#xD;&#xA;&#xD;&#xA;What is the best approach to take for making good cheese with pasteurized milk?" />
  <row Id="1849" PostHistoryTypeId="1" PostId="1011" RevisionGUID="a73190d0-0e6b-4cbc-b511-e97a42220854" CreationDate="2010-07-15T07:57:26.553" UserId="207" Text="What is the effect of using pasteurized milk in cheese making?" />
  <row Id="1850" PostHistoryTypeId="3" PostId="1011" RevisionGUID="a73190d0-0e6b-4cbc-b511-e97a42220854" CreationDate="2010-07-15T07:57:26.553" UserId="207" Text="&lt;cheese&gt;&lt;pasteurization&gt;" />
  <row Id="1851" PostHistoryTypeId="6" PostId="149" RevisionGUID="9d903b62-67c1-46df-8a08-3fa2e96f5ff1" CreationDate="2010-07-15T08:15:13.623" UserId="122" Comment="edited tags" Text="&lt;storage-method&gt;&lt;subjective&gt;&lt;freezing&gt;" />
  <row Id="1852" PostHistoryTypeId="6" PostId="149" RevisionGUID="ea31e2a1-3ebe-40fb-b901-5dc24679aa67" CreationDate="2010-07-15T08:15:35.650" UserId="122" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;" />
  <row Id="1853" PostHistoryTypeId="2" PostId="1012" RevisionGUID="ee1bd54b-539d-415f-b472-88585485d58e" CreationDate="2010-07-15T08:23:23.213" UserId="115" Text="Unfortunately, the usual store bought pasteurised milk undergoes a process that kills virtually everything needed for coagulation to occur, which basically means making cheese becomes a whole lot harder.&#xD;&#xA;&#xD;&#xA;The cheese you buy from stores that is made from pasteurised milk is either made from low heat pasteurisation or by the addition of additional ingredients, typically calcium chloride.&#xD;&#xA;&#xD;&#xA;I have no idea where you may be able to acquire calcium chloride where you live but you may be able to obtain low heat pasteurised milk from health food stores, maybe some of the larger supermarkets will stock it, also.&#xD;&#xA;   " />
  <row Id="1854" PostHistoryTypeId="2" PostId="1013" RevisionGUID="a400a9c0-f6e4-495b-8e96-2470af676c7d" CreationDate="2010-07-15T09:17:17.970" UserId="207" Text="I have success drying fresh herbs in microwave. It's quick and you get reasonable results in just a few minutes. I did it for mint and basil, and I'm sure you can dry oregano using this method too.&#xD;&#xA;&#xD;&#xA;I learned that it is possible after I had read [this Tipnut article][1] and been doing it since then whenever I have excess fresh herbs at hand.&#xD;&#xA;&#xD;&#xA; [1]: http://tipnut.com/how-to-dry-herbs-with-a-microwave/" />
  <row Id="1855" PostHistoryTypeId="2" PostId="1014" RevisionGUID="a8b7eff9-9ac5-4819-b284-51ad6664eeec" CreationDate="2010-07-15T09:36:12.083" UserId="207" Text="Well, I've never tried but this is on my to-do list: [Cook Your Meat in a Beer Cooler: The World's Best (and Cheapest) Sous-Vide Hack][1]&#xD;&#xA;&#xD;&#xA;The results seem to be very similar.&#xD;&#xA;&#xD;&#xA; [1]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html" />
  <row Id="1856" PostHistoryTypeId="2" PostId="1015" RevisionGUID="9671145b-ad21-4a52-8d69-8ed35400b915" CreationDate="2010-07-15T10:50:01.007" UserId="184" Text="Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to begin." />
  <row Id="1857" PostHistoryTypeId="1" PostId="1015" RevisionGUID="9671145b-ad21-4a52-8d69-8ed35400b915" CreationDate="2010-07-15T10:50:01.007" UserId="184" Text="How can I measure the performance of my stovetop pots and pans?" />
  <row Id="1858" PostHistoryTypeId="3" PostId="1015" RevisionGUID="9671145b-ad21-4a52-8d69-8ed35400b915" CreationDate="2010-07-15T10:50:01.007" UserId="184" Text="&lt;equipment&gt;&lt;cookware&gt;" />
  <row Id="1859" PostHistoryTypeId="2" PostId="1016" RevisionGUID="52d75bbe-a688-4a31-9a37-1fc36f36c0dc" CreationDate="2010-07-15T11:26:01.480" UserId="149" Text="Cook something in a relatively thin layer on the bottom. See if it is obviously hotter in some places than others. Or see if you're constantly cleaning burned food off of some places and not others.&#xD;&#xA;&#xD;&#xA;The major selling points of pricey pots are heat distribution and nonstick. You already know if you want more nonstick, so what you want to look for is heat distribution.&#xD;&#xA;" />
  <row Id="1860" PostHistoryTypeId="2" PostId="1017" RevisionGUID="71e460ac-855d-4b9e-bca6-9b7965ad6d81" CreationDate="2010-07-15T14:06:32.783" UserId="60" Text="This seems like it would be a difficult thing to objectively measure. I personally have never done that. However, I will offer some nerdy ideas and suggestions. These are approaches I would actually try myself if I ever had the time or inclination. &#xD;&#xA;&#xD;&#xA;First, I think [bmargulies]  [suggestion] to try cooking things is a good approach. The intent is to see if there are hotspots. However, I think you might be better off with objective measureable results.&#xD;&#xA;&#xD;&#xA;I'd suggest getting a hand-held infrared thermometer (e.g. &lt;a href=&quot;http://www.amazon.com/gp/product/B000MX5Y9C?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000MX5Y9C&quot;&gt;Fluke 62 Mini Infrared Thermometer&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000MX5Y9C&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; [I haven't personally used this]) and measuring different things.&#xD;&#xA;&#xD;&#xA;Some ideas:&#xD;&#xA;&#xD;&#xA;* Measure heat distribution and try to find hot spots. A _good_ pan will have an even distribution, and should have no strong hot spots.&#xD;&#xA;* If there are hot spots, how much hotter are they?&#xD;&#xA;* Timing how long it takes the pan to reach a specific temperature, given a specific flame setting.&#xD;&#xA;* Turn off the heat source once the pot is at temperature and measure how well it retains heat. Does it cool evenly? I surmise this is likely to be related to the previous ideas.&#xD;&#xA;&#xD;&#xA;[suggestion]: http://cooking.stackexchange.com/questions/1015/how-can-i-measure-the-performance-of-my-stovetop-pots-and-pans/1016#1016&#xD;&#xA;[bmargulies]: http://cooking.stackexchange.com/users/149/bmargulies" />
  <row Id="1861" PostHistoryTypeId="2" PostId="1018" RevisionGUID="88552ffc-966d-4536-9bc9-17c15aa3a7fa" CreationDate="2010-07-15T14:16:36.083" UserId="14" Text="Other people have said similar but definitely make sure your cooking surface is **VERY HOT** before the food hits the surface.  cold food+cold metal=sticking.  &#xD;&#xA;&#xD;&#xA;In addition to this, you should also make sure you don't start trying to flip too early.  Let the food cook and get a good sear on one side before you try to flip, if you do this with a hot surface, you shouldn't have any problems with sticking.&#xD;&#xA;&#xD;&#xA;One more thing, it's important that the grill surface is clean, so cleaning your grill religiously after you finish using it each time, and then oiling it lightly before you use it, can be a huge help in this area." />
  <row Id="1863" PostHistoryTypeId="2" PostId="1019" RevisionGUID="86ba3659-8a93-4943-8375-d8fca6bd82ce" CreationDate="2010-07-15T14:20:17.477" UserId="67" Text="@Harlans's flour trick works, but the problem is in looking at it afterwards, as it might get stirred up too much to give a good picture.&#xD;&#xA;&#xD;&#xA;I would think a crepe would be a good test -- you'd be able to flip it out and get a good picture of how the heat was across the bottom of the pan.  An omelet might work well, as well, but they both sometimes have problems with sticking.&#xD;&#xA;&#xD;&#xA;You could also try a thin layer of water (maybe 2cm or 3/4&quot;), and put it over high or medium high heat, and watch to see which areas are bubbling." />
  <row Id="1870" PostHistoryTypeId="5" PostId="1" RevisionGUID="418d071e-1489-4ec9-a0e1-dc94abea0ab9" CreationDate="2010-07-15T15:04:16.593" UserId="16" Comment="added 245 characters in body; edited tags" Text="My chocolate chips cookies are always too crisp. How can I get chewy cookies, like those of Starbucks?&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;Thank you to everyone who has answered. So far the tip that had the biggest impact was to chill and rest the dough, however I also increased the brown sugar ratio and increased a bit the butter. Also adding maple syrup helped. " />
  <row Id="1871" PostHistoryTypeId="6" PostId="1" RevisionGUID="418d071e-1489-4ec9-a0e1-dc94abea0ab9" CreationDate="2010-07-15T15:04:16.593" UserId="16" Comment="added 245 characters in body; edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;chocolate-chips-cookies&gt;" />
  <row Id="1872" PostHistoryTypeId="6" PostId="221" RevisionGUID="821389f1-db7d-4c21-badc-532b241d5578" CreationDate="2010-07-15T15:07:29.393" UserId="16" Comment="edited tags" Text="&lt;spices&gt;&lt;pepper&gt;&lt;peppercorn&gt;" />
  <row Id="1873" PostHistoryTypeId="2" PostId="1022" RevisionGUID="cb505c36-3277-4a63-8c7e-37ffaa2c7d5b" CreationDate="2010-07-15T15:07:44.900" UserId="60" Text="This isn't a direct answer, but rather an anecdote from personal experience.&#xD;&#xA;&#xD;&#xA;One time I made garlic parmesan mashed potatoes for a company thanksgiving pot-luck lunch. I've made this recipe a few dozen times before. However, this time I decided to get creative and go with parmesan, asiago, and romano cheeses instead of just parmesan. I also committed the cardinal sin of not tasting as I went. Well, I didn't realize how much more salty asiago and romano cheeses were than parmesan. Needless to say when I finished and tasted it, it was almost inedibly salty. Salt being a hard thing to counteract, and me being reluctant to throw out 5 lbs of mashed potatoes, I decided to try dilution. &#xD;&#xA;&#xD;&#xA;I made about 7 lbs more of potatoes, omitted all the salt, and used only parmesan. Surprisingly it worked rather well. They were still a bit on the salty side of things, but delicious.&#xD;&#xA;&#xD;&#xA;In short, maybe try doubling or diluting your recipe next time you make a mistake. That in combination with some of the milk/cream methods suggested by others could save your dish." />
  <row Id="1874" PostHistoryTypeId="5" PostId="730" RevisionGUID="3c71544a-cf6b-42a7-adbb-09529b0c576d" CreationDate="2010-07-15T15:08:40.480" UserId="16" Comment="added 93 characters in body; added 119 characters in body" Text="So far, the best reference I found is Wikipedia.&#xD;&#xA;&#xD;&#xA;[Black pepper][1] (Piper nigrum) has the following varieties:&#xD;&#xA;&#xD;&#xA;  - *Black pepper*&#xD;&#xA;  - *White pepper*&#xD;&#xA;  - *Green pepper*&#xD;&#xA;  - *Orange pepper* and *red pepper*&#xD;&#xA;&#xD;&#xA;[Cubeb][2] (Piper cubeba), or *tailed pepper*&#xD;&#xA;&#xD;&#xA;[Long pepper][3] (Piper longum)&#xD;&#xA;&#xD;&#xA;[Sichuan pepper][4] (Zanthoxylum)&#xD;&#xA;&#xD;&#xA;[Pink peppercorn][5] (Schinus molle, Schinus terebinthifolius)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Black_pepper&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cubeb&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Long_pepper&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Sichuan_peppercorn&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Pink_peppercorn" />
  <row Id="1885" PostHistoryTypeId="6" PostId="960" RevisionGUID="7c924186-2885-4fd3-91d5-af75c71e6992" CreationDate="2010-07-15T16:22:09.337" UserId="76" Comment="edited tags" Text="&lt;drinks&gt;&lt;cocktails&gt;" />
  <row Id="1886" PostHistoryTypeId="2" PostId="1027" RevisionGUID="0b2a127e-f60d-419a-a380-0c4afd1c03ab" CreationDate="2010-07-15T16:28:40.440" UserId="217" Text="I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7 minutes on each side?" />
  <row Id="1887" PostHistoryTypeId="1" PostId="1027" RevisionGUID="0b2a127e-f60d-419a-a380-0c4afd1c03ab" CreationDate="2010-07-15T16:28:40.440" UserId="217" Text="How do you prepare and grill blackened salmon?" />
  <row Id="1888" PostHistoryTypeId="3" PostId="1027" RevisionGUID="0b2a127e-f60d-419a-a380-0c4afd1c03ab" CreationDate="2010-07-15T16:28:40.440" UserId="217" Text="&lt;grilling&gt;&lt;fish&gt;&lt;salmon&gt;" />
  <row Id="1889" PostHistoryTypeId="2" PostId="1028" RevisionGUID="dd97121f-f552-4584-bb66-b7012fcc8023" CreationDate="2010-07-15T16:28:49.940" UserId="27" Text="So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I didn't want it to start boiling the one time I looked away. This got me wondering if anyone has any 'tricks' to bring milk to a boil quick(er) and safely?" />
  <row Id="1890" PostHistoryTypeId="1" PostId="1028" RevisionGUID="dd97121f-f552-4584-bb66-b7012fcc8023" CreationDate="2010-07-15T16:28:49.940" UserId="27" Text="Quickest, and safest way, to bring milk to boil" />
  <row Id="1891" PostHistoryTypeId="3" PostId="1028" RevisionGUID="dd97121f-f552-4584-bb66-b7012fcc8023" CreationDate="2010-07-15T16:28:49.940" UserId="27" Text="&lt;milk&gt;&lt;boiling&gt;" />
  <row Id="1892" PostHistoryTypeId="2" PostId="1029" RevisionGUID="b92b3135-0845-4bad-ac3e-19cc0529380c" CreationDate="2010-07-15T16:33:29.560" UserId="22" Text="I put the pan with the milk inside a larger pan containing some water. This makes it much harder for the milk to boil; but it doesn't need to boil in order to turn for cottage cheese. It takes much longer to turn this way (1-2 hours), but during that time I can pretty much leave it alone and just check back every 5-10 minutes to see if it's started to turn yet and give it a quick stir to break up the skin." />
  <row Id="1897" PostHistoryTypeId="2" PostId="1032" RevisionGUID="6febf780-94f6-4531-982f-b894899ae7ba" CreationDate="2010-07-15T16:55:21.623" UserId="13" Text="I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits. Is there any way to fix this?" />
  <row Id="1898" PostHistoryTypeId="1" PostId="1032" RevisionGUID="6febf780-94f6-4531-982f-b894899ae7ba" CreationDate="2010-07-15T16:55:21.623" UserId="13" Text="How do I get the burnt aroma off burnt food?" />
  <row Id="1899" PostHistoryTypeId="3" PostId="1032" RevisionGUID="6febf780-94f6-4531-982f-b894899ae7ba" CreationDate="2010-07-15T16:55:21.623" UserId="13" Text="&lt;fix&gt;&lt;smell&gt;&lt;burnt&gt;" />
  <row Id="1901" PostHistoryTypeId="2" PostId="1034" RevisionGUID="57d3de26-0c1d-464b-92b8-957794732cc0" CreationDate="2010-07-15T17:19:47.920" UserId="106" Text="It really depends on what you're cooking.  Something firm, like meat or bread, you can probably just cut off the burned part.  Anything with a liquid component, the burnt flavor is probably infused throughout.&#xD;&#xA;&#xD;&#xA;Others may have better suggestions on how to *mask* the flavor, but again this will depend on exactly what it is." />
  <row Id="1902" PostHistoryTypeId="2" PostId="1035" RevisionGUID="5fa99dd0-c0a2-45d3-88de-74a25fb7f65e" CreationDate="2010-07-15T17:36:59.200" UserId="60" Text="Well, if the aroma is truly in the food then there's not much you can do. However, you can take steps to make sure that the aroma is subdued as much as possible. It's quite possible that a large portion of the burnt aroma is merely in the air.&#xD;&#xA;&#xD;&#xA;* Turn exhaust fans on to get the aroma out of your kitchen asap&#xD;&#xA;* Submerge the burnt surface in water as soon as possible to prevent the aroma from spreading&#xD;&#xA;* Be very careful &quot;separating&quot; the unburnt from the burnt&#xD;&#xA;* Inhale something _very_ strongly scented. Why? It's quite likely that a significant portion of the burnt smell is merely stuck in your nose. If you can somehow nullify that source of the burning aroma, you can perhaps more accurately gauge if the food itself actually has it.&#xD;&#xA;&#xD;&#xA;The best thing though is prevention. Use lower heat when possible if you find yourself being regularly careless. Using a better pot/pan may help also depending on what you are currently using. Also, don't turn down help if your guests offer. Make them stir! :D" />
  <row Id="1904" PostHistoryTypeId="2" PostId="1037" RevisionGUID="311abaaa-9fc2-43dc-8e20-019782f6b07f" CreationDate="2010-07-15T17:41:24.530" UserId="60" Text="That's all there is to it. It seems you already know this, but just to be sure, be aware that &quot;blackened&quot; refers to the spice and not any burning or charring that is done. Burnt spices taste horrendous." />
  <row Id="1905" PostHistoryTypeId="5" PostId="1035" RevisionGUID="13f18426-1d48-4c50-8235-0441833338cb" CreationDate="2010-07-15T17:44:30.577" UserId="60" Comment="added 66 characters in body; added 216 characters in body" Text="Well, if the aroma is truly in the food then there's not much you can do. However, you can take steps to make sure that the aroma is subdued as much as possible. It's quite possible that a large portion of the burnt aroma is merely in the air.&#xD;&#xA;&#xD;&#xA;* Turn exhaust fans on to get the aroma out of your kitchen asap&#xD;&#xA;* Submerge the burnt surface in water as soon as possible to prevent the aroma from spreading&#xD;&#xA;* Be very careful &quot;separating&quot; the unburnt from the burnt&#xD;&#xA;* Inhale something _very_ strongly scented. Why? It's quite likely that a significant portion of the burnt smell is merely stuck in your nose. If you can somehow nullify that source of the burning aroma, you can perhaps more accurately gauge if the food itself actually has it.&#xD;&#xA;* **Possibly** you could overpower it by adding something very fragrant to your dish that fits. If your dish would work with lemon or lime this could help. If it's a desert maybe cinnamon or cloves might be useful.&#xD;&#xA;&#xD;&#xA;The best thing though is prevention. Use lower heat when possible if you find yourself being regularly careless. Using a better pot/pan may help also depending on what you are currently using. Also, don't turn down help if your guests offer. Make them stir! :D&#xD;&#xA;&#xD;&#xA;P.S. Don't inhale something dangerous like bleach or ammonia. " />
  <row Id="1911" PostHistoryTypeId="5" PostId="223" RevisionGUID="2e67d1b6-eaba-4fbb-83eb-9bd79f6326eb" CreationDate="2010-07-15T18:51:00.413" UserId="112" Comment="added 283 characters in body; added 112 characters in body; added 171 characters in body" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - Tofurkey (Roasts, Sausages, Deli Slices)&#xD;&#xA; - Lightlife&#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer" />
  <row Id="1912" PostHistoryTypeId="2" PostId="1040" RevisionGUID="30c3f160-31d2-4b76-b4e8-d31af016bed9" CreationDate="2010-07-15T18:55:52.133" UserId="112" Text="Updated main topic for Community Wiki.&#xD;&#xA;I'd like to see more items in Similar products (nutrition) section though" />
  <row Id="1913" PostHistoryTypeId="16" PostId="1040" RevisionGUID="30c3f160-31d2-4b76-b4e8-d31af016bed9" CreationDate="2010-07-15T18:55:52.133" UserId="-1" />
  <row Id="1914" PostHistoryTypeId="5" PostId="223" RevisionGUID="996d2997-66bd-4369-a239-288dca6b5a83" CreationDate="2010-07-15T18:58:12.363" UserId="112" Comment="added 216 characters in body" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - [Tofurky][7] (Roasts, Sausages, Deli Slices)&#xD;&#xA; - [Lightlife][8]&#xD;&#xA; - [Morningstar][9]&#xD;&#xA; - [Worthington Foods][10]&#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer&#xD;&#xA;  [7]: http://www.tofurky.com/&#xD;&#xA;  [8]: http://www.lightlife.com/index.jsp&#xD;&#xA;  [9]: http://www.morningstarfarms.com/&#xD;&#xA;  [10]: http://www.worthingtonfoods.com/" />
  <row Id="1915" PostHistoryTypeId="2" PostId="1041" RevisionGUID="e1b05bdf-4c45-4a7d-a64a-2ec0bea45793" CreationDate="2010-07-15T19:03:46.047" UserId="60" Text="If your purpose is just to boil milk quicker and safely. Then I'd suggest using a pot with a larger surface. This will mean your milk is shallower and thus boils quicker. It's as safe as what you're doing currently, but since it boils faster you'll need to watch it much closer.&#xD;&#xA;&#xD;&#xA;Keep in mind that with this method, since the milk will have a greater surface area exposed to the air, then it will evaporate much more rapidly. This *may* require you to adjust the amount of milk you are boiling slightly. &#xD;&#xA;&#xD;&#xA;If you're going to be adding additional ingredients to the milk for a perhaps more complex recipe in the same pot, then this may not be a useful approach. e.g. if you were to need to boil something in the milk for X number of minutes this would fail, because you would likely boil away too much of your milk in the time the item needed to cook" />
  <row Id="1916" PostHistoryTypeId="2" PostId="1042" RevisionGUID="7e8d8157-aa1e-4b8a-a0ee-043b5f0ad8ad" CreationDate="2010-07-15T19:05:17.057" UserId="79" Text="I'd like to make mustard soon.&#xD;&#xA;&#xD;&#xA;How do I do it?&#xD;&#xA;&#xD;&#xA;Also, what sort of modifications should I try? (IE Honey Mustard or Horseradish)" />
  <row Id="1917" PostHistoryTypeId="1" PostId="1042" RevisionGUID="7e8d8157-aa1e-4b8a-a0ee-043b5f0ad8ad" CreationDate="2010-07-15T19:05:17.057" UserId="79" Text="How to make mustard?" />
  <row Id="1918" PostHistoryTypeId="3" PostId="1042" RevisionGUID="7e8d8157-aa1e-4b8a-a0ee-043b5f0ad8ad" CreationDate="2010-07-15T19:05:17.057" UserId="79" Text="&lt;mustard&gt;" />
  <row Id="1919" PostHistoryTypeId="2" PostId="1043" RevisionGUID="523585d8-35de-4c8a-8fc1-817e0793ea0f" CreationDate="2010-07-15T19:10:40.057" UserId="27" Text="I haven't made mustard yet there are tons of recipes to do this. For example at food.com [here][1] they have lots of recipes listed. &#xD;&#xA;&#xD;&#xA;The [first recipe][2] returned on the site combines all the required ingredients, lets it sit in the fridge overnight then mixes it in the blender.&#xD;&#xA;&#xD;&#xA;Good luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe-finder/all/mustard&#xD;&#xA;  [2]: http://www.food.com/recipe/mustard-366124" />
  <row Id="1920" PostHistoryTypeId="2" PostId="1044" RevisionGUID="b6191a0d-f607-4a3c-aa40-42ffa870b3cd" CreationDate="2010-07-15T19:12:48.477" UserId="60" Text="Mustard is one of those simple condiments to make, and is fun to experiment with. At it's most basic mustard is two ingredients:&#xD;&#xA;&#xD;&#xA;* Mustard Seed&#xD;&#xA;* Liquid&#xD;&#xA;&#xD;&#xA;There are endless variations from there. &#xD;&#xA;&#xD;&#xA;Mustard seed comes in white, yellow, brown and black variations. I suggest buying whole and grinding them yourself using either a mortar &amp; pestle or coffee/spice grinder. (Don't use a coffee grinder that you use for grinding coffee! You'll end up with mustard flavored coffee).&#xD;&#xA;&#xD;&#xA;Liquids can be water, vinegar, wine, or even beer. Using vinegar/wine will help it last longer than water or beer would.&#xD;&#xA;&#xD;&#xA;Once you've fine ground (of course there are coarse ground varieties too) your mustard simply mix it with the liquid until it is the desired consistency.&#xD;&#xA;&#xD;&#xA;Additional ingredients can be added to taste. Honey, turmeric (gives yellow mustard its color), sugar, etc. are all possibilities." />
  <row Id="1921" PostHistoryTypeId="6" PostId="1042" RevisionGUID="ff795bde-efbf-495d-9c59-5f444a6c05b0" CreationDate="2010-07-15T19:29:00.840" UserId="60" Comment="edited tags" Text="&lt;condiments&gt;&lt;mustard&gt;" />
  <row Id="1922" PostHistoryTypeId="2" PostId="1045" RevisionGUID="fdc9111c-dfea-4e25-a34c-42707b7d2a9c" CreationDate="2010-07-15T19:54:03.697" UserId="60" Text="In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. &#xD;&#xA;&#xD;&#xA;I can't remember the exact recipe, but I believe it was some baked fish dish. What are some possible substitutes for lemon juice in this application? I ended up using a dash of apple cider vinegar. It didn't turn out bad, it just was distinctly _not_ lemon." />
  <row Id="1923" PostHistoryTypeId="1" PostId="1045" RevisionGUID="fdc9111c-dfea-4e25-a34c-42707b7d2a9c" CreationDate="2010-07-15T19:54:03.697" UserId="60" Text="Are there any reasonable substitutions for lemon juice?" />
  <row Id="1924" PostHistoryTypeId="3" PostId="1045" RevisionGUID="fdc9111c-dfea-4e25-a34c-42707b7d2a9c" CreationDate="2010-07-15T19:54:03.697" UserId="60" Text="&lt;substitutions&gt;&lt;lemon-juice&gt;" />
  <row Id="1925" PostHistoryTypeId="2" PostId="1046" RevisionGUID="e249c65f-5c0c-430e-a921-34c210726b4d" CreationDate="2010-07-15T20:06:20.313" UserId="27" Text="Based on [this site][1] you can substitute the lemon juice for either an equal amounts of lime juice, an equal amount of white wine or half the required lemon amount of mild vinegar (like you mentioned)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gourmetsleuth.com/Dictionary/L/Lemon-juice-5227.aspx" />
  <row Id="1929" PostHistoryTypeId="5" PostId="1044" RevisionGUID="e4f7b39c-d328-4ae7-9c39-967589f03637" CreationDate="2010-07-15T20:42:35.920" UserId="60" Comment="added 409 characters in body" Text="Mustard is one of those simple condiments to make, and is fun to experiment with. At it's most basic mustard is two ingredients:&#xD;&#xA;&#xD;&#xA;* Mustard Seed&#xD;&#xA;* Liquid&#xD;&#xA;&#xD;&#xA;There are endless variations from there. &#xD;&#xA;&#xD;&#xA;Mustard seed comes in white, yellow, brown and black variations. I suggest buying whole and grinding them yourself using either a mortar &amp; pestle or coffee/spice grinder. (Don't use a coffee grinder that you use for grinding coffee! You'll end up with mustard flavored coffee).&#xD;&#xA;&#xD;&#xA;Liquids can be water, vinegar, wine, or even beer. Using vinegar/wine will help it last longer than water or beer would.&#xD;&#xA;&#xD;&#xA;Once you've fine ground (of course there are coarse ground varieties too) your mustard simply mix it with the liquid until it is the desired consistency.&#xD;&#xA;&#xD;&#xA;Additional ingredients can be added to taste. Honey, turmeric (gives yellow mustard its color), sugar, etc. are all possibilities.&#xD;&#xA;&#xD;&#xA;**Update:** I forgot to mention that mustard needs time for the flavors to mix. This can take anywhere from a few hours to weeks. A fresher mustard tends to be hotter, but an aged mustard can often taste &quot;better&quot; with a slight loss of that initial heat. Refrigerated mustard will keep it's heat longer. Also note, mustard made with water should definitely be refrigerated and consumed quicker than others." />
  <row Id="1930" PostHistoryTypeId="2" PostId="1047" RevisionGUID="23bd1ad1-3cfe-4175-9bf7-b03f3d82c4f9" CreationDate="2010-07-15T20:49:51.597" UserId="27" Text="I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering...&#xD;&#xA;&#xD;&#xA;What effect does the fat content of the milk used in the recipe have on the final cottage cheese product? Does using milk with a higher fat content produce more cottage cheese than a milk with a lower fat content?" />
  <row Id="1931" PostHistoryTypeId="1" PostId="1047" RevisionGUID="23bd1ad1-3cfe-4175-9bf7-b03f3d82c4f9" CreationDate="2010-07-15T20:49:51.597" UserId="27" Text="What is the effect of the fat content of milk when making cottage cheese." />
  <row Id="1932" PostHistoryTypeId="3" PostId="1047" RevisionGUID="23bd1ad1-3cfe-4175-9bf7-b03f3d82c4f9" CreationDate="2010-07-15T20:49:51.597" UserId="27" Text="&lt;cheese&gt;" />
  <row Id="1933" PostHistoryTypeId="2" PostId="1048" RevisionGUID="d4416c3f-c8e3-411c-8d9f-8420fbf2e0a4" CreationDate="2010-07-15T20:55:40.163" UserId="60" Text="Not having made cottage cheese before, I'm unsure of what effect it has on the quantity produced. However, I do know that it has a significant effect on the _flavor_ of the finished product. Just like skim milk tastes blander than whole milk, the same applies to cheese. When you buy non/low-fat cottage cheese in the supermarket you'll notice they add sugar to prevent it from tasting like runny mashed styrofoam." />
  <row Id="1934" PostHistoryTypeId="2" PostId="1049" RevisionGUID="6e275f57-3d6c-4ab0-b6fb-c36f9bf3fc55" CreationDate="2010-07-15T21:23:55.467" UserId="215" Text="I throw my brew right into the ice cube reservoir in the ice-maker in my freezer.  This way it sits in ice as well as is in the freezer at zero degrees.  I apply this to champagne as well, and it actually works well." />
  <row Id="1935" PostHistoryTypeId="2" PostId="1050" RevisionGUID="33924335-ffc6-4b7d-b7d6-315cf7bb7fe1" CreationDate="2010-07-15T21:26:18.683" UserId="215" Text="After you have broken it down into cloves, I usually smash it slightly with my thumb or the side of a knife, and the tough peel (the shell) cracks, making it quite easy to simply peel it by hand.&#xD;&#xA;&#xD;&#xA;My wife uses this device that is basically a rubber cylinder that you roll the clove in and it breaks down the shell.  It works OK, but I can clove for clove peel quicker than anyone I know ;--)" />
  <row Id="1936" PostHistoryTypeId="2" PostId="1051" RevisionGUID="22ad4066-e3e5-4e22-b8ba-f7893fb7e17c" CreationDate="2010-07-15T21:29:55.690" UserId="215" Text="Z E R O - they break, they are tough to sharpen, and the really don't hold an edge as well as people think.  I personally have tried several and they are too light for me.  I like a heavier blade personally.&#xD;&#xA;&#xD;&#xA;The best knife setup I have seen (and I cooked professionally for ten years) is a good 'ol cheapo-cheapie, purchased form an Asian market (restaurant-style, white handle) and then use this sharpener frequently to keep it sharp:&#xD;&#xA;&#xD;&#xA;http://www.accusharp.com/&#xD;&#xA;&#xD;&#xA;I have seen people waste so much cash on costly, high carbon steel, Japanese blades and, while they are nice (and often have a superior feel), I have always done real well with the scenario described above." />
  <row Id="1937" PostHistoryTypeId="2" PostId="1052" RevisionGUID="b1dffeb4-e96a-469e-98b9-d6540313c5f8" CreationDate="2010-07-15T21:34:22.430" UserId="67" Text="The [Cook's Thesaurus][1] comes in handy, as it groups items together into categories, and describes what the differences are, and often lists substitutions for specific purposes.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/" />
  <row Id="1938" PostHistoryTypeId="16" PostId="1052" RevisionGUID="b1dffeb4-e96a-469e-98b9-d6540313c5f8" CreationDate="2010-07-15T21:34:22.430" UserId="-1" />
  <row Id="1939" PostHistoryTypeId="2" PostId="1053" RevisionGUID="2f225581-fb44-46f3-a2f4-3dd854867d64" CreationDate="2010-07-15T21:34:59.733" UserId="215" Text="There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well.  My opinion is in [this answer][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/840/how-many-ceramic-knives-do-i-want/1051#1051" />
  <row Id="1940" PostHistoryTypeId="1" PostId="1053" RevisionGUID="2f225581-fb44-46f3-a2f4-3dd854867d64" CreationDate="2010-07-15T21:34:59.733" UserId="215" Text="What is the best knife/sharpener setup for an active cook?" />
  <row Id="1941" PostHistoryTypeId="3" PostId="1053" RevisionGUID="2f225581-fb44-46f3-a2f4-3dd854867d64" CreationDate="2010-07-15T21:34:59.733" UserId="215" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="1942" PostHistoryTypeId="16" PostId="1053" RevisionGUID="2f225581-fb44-46f3-a2f4-3dd854867d64" CreationDate="2010-07-15T21:34:59.733" UserId="215" />
  <row Id="1943" PostHistoryTypeId="2" PostId="1054" RevisionGUID="8d6d0e89-d40b-4cf9-8b42-b68cabe3040f" CreationDate="2010-07-15T21:38:44.197" UserId="60" Text="If you have top quality knives, I generally discourage the use of any do-it-yourself sharpeners.  I take my knives yearly to a professional knife sharpener who puts that amazing 17 degree edge back on my Shun knives.&#xD;&#xA;&#xD;&#xA;In between sharpening you should be using a quality honing steel _every_ time you use your knife." />
  <row Id="1944" PostHistoryTypeId="16" PostId="1054" RevisionGUID="8d6d0e89-d40b-4cf9-8b42-b68cabe3040f" CreationDate="2010-07-15T21:38:44.197" UserId="-1" />
  <row Id="1945" PostHistoryTypeId="2" PostId="1055" RevisionGUID="05eaa5bb-993e-43e4-8736-06674e23dea5" CreationDate="2010-07-15T21:39:39.547" UserId="83" Text="if your using the lemon juice for the acidic aspect then you can use 1/2 as much vinegar.  However if it for flavoring I would substitute another juice such as lime or orange.  Sometimes you can also you lemon extract for flavoring." />
  <row Id="1946" PostHistoryTypeId="5" PostId="1054" RevisionGUID="f55f9a0a-54b4-4939-8b22-c54cf9166d5e" CreationDate="2010-07-15T21:47:42.713" UserId="60" Comment="added 372 characters in body" Text="If you have top quality knives, I generally discourage the use of any do-it-yourself sharpeners.  I take my knives yearly to a professional knife sharpener who puts that amazing 17 degree edge back on my Shun knives.&#xD;&#xA;&#xD;&#xA;In between sharpening you should be using a quality honing steel _every_ time you use your knife.&#xD;&#xA;&#xD;&#xA;Additionally, your knives shouldn't need _routine_ sharpening. Unless you intend routine to mean every 6-18 months. If you're sharpening knives more frequently than that, **you're doing it wrong**. From what I've seen the quality sharpeners on the  market are just too expensive to justify their space in my kitchen. Maybe if I charged friends for sharpening services?" />
  <row Id="1947" PostHistoryTypeId="2" PostId="1056" RevisionGUID="01a04721-5393-40cd-95c9-328d89bc5c2c" CreationDate="2010-07-15T21:47:44.353" UserId="217" Text="Assuming you don't have a &quot;vegetable steamer&quot; that you received as a wedding gift, how do you steam vegetables?" />
  <row Id="1948" PostHistoryTypeId="1" PostId="1056" RevisionGUID="01a04721-5393-40cd-95c9-328d89bc5c2c" CreationDate="2010-07-15T21:47:44.353" UserId="217" Text="How do you steam vegetables?" />
  <row Id="1949" PostHistoryTypeId="3" PostId="1056" RevisionGUID="01a04721-5393-40cd-95c9-328d89bc5c2c" CreationDate="2010-07-15T21:47:44.353" UserId="217" Text="&lt;vegetables&gt;&lt;steaming&gt;" />
  <row Id="1950" PostHistoryTypeId="2" PostId="1057" RevisionGUID="c0a39a45-e8c4-4d7a-b33a-1e0f90b0f74a" CreationDate="2010-07-15T21:48:26.537" UserId="60" Text="If they're frozen I often stab the bag a few times with a fork and then throw it in the microwave for a few minutes.&#xD;&#xA;&#xD;&#xA;Why does your question imply that vegetable steamers can only be obtained via wedding gift? Buying a generic steamer insert/basket is relatively inexpensive. For example: &lt;a href=&quot;http://www.amazon.com/gp/product/B000FKJNI0?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000FKJNI0&quot;&gt;Progressive International Easy Reach Steamer Basket&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000FKJNI0&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1951" PostHistoryTypeId="2" PostId="1058" RevisionGUID="dc9587d8-b0e3-4b92-85bd-d96d83fde2ee" CreationDate="2010-07-15T21:51:14.040" UserId="83" Text="Use a large pot and a metal collander.  Fill the pot with enough water so it is just below the bottom of the collander and bring it to a boil, add your veges and cover with a loose lid or kitchen towel.  Steam until desired doneness." />
  <row Id="1952" PostHistoryTypeId="2" PostId="1059" RevisionGUID="953dd0c9-fcfb-4a5a-98b1-1b1a716f813c" CreationDate="2010-07-15T21:51:21.327" UserId="67" Text="If you're using cheap knives (which you suggest to the answer you linked to, and I admit, I have quite a few), feel free to sharpen them yourself ... I have both a stick-style diamond dust sharpener, and a set of whet stones.&#xD;&#xA;&#xD;&#xA;But I don't sharpen my good kitchen knives myself, and I tend to go a few years between sharpenings (but I also have two chef knives and a santuko, which get the majority of the use, but it's spread across three of 'em, so they likely don't get as much wear if I only had one) ... but I agree with @hobodave -- I hone 'em, but I'm not going to sharpen them myself." />
  <row Id="1953" PostHistoryTypeId="16" PostId="1059" RevisionGUID="953dd0c9-fcfb-4a5a-98b1-1b1a716f813c" CreationDate="2010-07-15T21:51:21.327" UserId="-1" />
  <row Id="1954" PostHistoryTypeId="2" PostId="1060" RevisionGUID="c7bcd9e8-f8bc-40dd-a7ec-9cea786366c6" CreationDate="2010-07-15T21:52:13.150" UserId="27" Text="If you  have a metal strainer then I&#xD;&#xA;&#xD;&#xA; 1. Fill a large pot with water. Just enough so it almost comes up to the bottom of the strainer when you place it on top.&#xD;&#xA; 2. Insert the strainer so it is balanced above the water.&#xD;&#xA; 3. Fill strainer with vegetables and cover with a lid&#xD;&#xA; 4. Boil &#xD;&#xA; 5. Take off when the vegetables are steamed to your specifications&#xD;&#xA; 6. Enjoy" />
  <row Id="1955" PostHistoryTypeId="2" PostId="1061" RevisionGUID="b61ded87-34a0-4156-a6bf-bb6b61af91b2" CreationDate="2010-07-15T22:25:03.100" UserId="203" Text="Ricotta would be a good first cheese to make. It is a fresh cheese so doesn't need any aging, you can make a batch in all of about 30 minutes with very simple ingredients and the taste difference with store bought is spectacular.&#xD;&#xA;&#xD;&#xA;There is a question that has several answers with ricotta cheese recipes (including one I've used) http://cooking.stackexchange.com/questions/405/making-or-substitute-for-ricotta-cheese" />
  <row Id="1956" PostHistoryTypeId="5" PostId="953" RevisionGUID="7961d7b0-ac90-4b66-af6c-7f1a75710c12" CreationDate="2010-07-15T22:40:37.313" UserId="176" Comment="typo" Text="A bit un-exciting but.  &#xD;&#xA;I usually put a bottle/can in the freezer and put a timer on 15 minutes.&#xD;&#xA;&#xD;&#xA;Or, if it is really urgent, pour into a glass and add 3-4 ice cubes. Heresy, I know, but it creates something cool to drink fast.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="1958" PostHistoryTypeId="6" PostId="876" RevisionGUID="ffec659d-a3b7-4d1f-946d-0dd4157c2f0d" CreationDate="2010-07-15T22:54:09.137" UserId="215" Comment="edited tags" Text="&lt;meat&gt;&lt;steak&gt;&lt;cut&gt;" />
  <row Id="1959" PostHistoryTypeId="2" PostId="1063" RevisionGUID="e8df18cb-ad5c-44bd-bee6-95899a8331f8" CreationDate="2010-07-15T23:02:38.373" UserId="113" Text="I've tried a (few times) to melt chocolate but am obviously doing something wrong:&#xD;&#xA;&#xD;&#xA; 1. Put a pot of water onto the boil&#xD;&#xA; 2. Place a metal bowl over the pot&#xD;&#xA; 3. Put chocolate into the bowl &#xD;&#xA; 4. Wait for chocolate to go off!&#xD;&#xA;&#xD;&#xA;(Obviously the steam is rising from the pot and going into the bowl)&#xD;&#xA;&#xD;&#xA;What am I doing wrong?  I'm not against using the microwave, would that be a better way???" />
  <row Id="1960" PostHistoryTypeId="1" PostId="1063" RevisionGUID="e8df18cb-ad5c-44bd-bee6-95899a8331f8" CreationDate="2010-07-15T23:02:38.373" UserId="113" Text="Melting chocolate without it getting wet" />
  <row Id="1961" PostHistoryTypeId="3" PostId="1063" RevisionGUID="e8df18cb-ad5c-44bd-bee6-95899a8331f8" CreationDate="2010-07-15T23:02:38.373" UserId="113" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="1962" PostHistoryTypeId="2" PostId="1064" RevisionGUID="1f988249-fa0e-4a30-b487-ff70330c282d" CreationDate="2010-07-15T23:22:31.523" UserId="41" Text="The way you've described is precisely how I melt chocolate.  If you have a double boiler, that's even better, but a bowl in top of a bot is fine too.&#xD;&#xA;&#xD;&#xA;I can only think of two things that might be affecting the quality of your end result:&#xD;&#xA;&#xD;&#xA;  * Is the bowl big enough?  The melting bowl should be larger than the pot if possible; you want the steam to be forced under and around it.&#xD;&#xA;&#xD;&#xA;  * Is the water temperature reasonable?  You want it to be at a simmer.  If it's rapidly boiling, the heat is too high.&#xD;&#xA;&#xD;&#xA;As long as you keep those two things in mind, your chocolate should melt fine!&#xD;&#xA;&#xD;&#xA;Edit: Thought of one other thing:&#xD;&#xA;&#xD;&#xA;  * It's possible that the steam is actually rising above the bowl, then hitting something (like your range), condensing and then falling back into the bowl as water.  You shouldn't even be getting much steam with this method, but just in case, turn your fan on, to make sure you aren't getting any condensation." />
  <row Id="1963" PostHistoryTypeId="2" PostId="1065" RevisionGUID="7e15dc17-d0c7-47cf-9c9d-b2a2cd5afa1a" CreationDate="2010-07-15T23:48:17.753" UserId="41" Text="If you're doing it for the acid (i.e. to cut the heat in a spicy dish), you might try cream of tartar if you have it lying around.  I've never actually tried to substitute tartar for lemon juice, but lemon juice is the most common substitution for cream of tartar, so it stands to reason that it works both ways.&#xD;&#xA;&#xD;&#xA;If it's for general flavouring, this may sound insane, but if you happen to have any cherry brandy or even regular brandy lying around, try that.  A solution of sherry and cider vinegar is an OK substitute but doesn't quite have the tartness and strength of lemon juice.  While cherry brandy obviously doesn't taste the *same* as lemon juice, it's often just as good or better in recipes that call for it." />
  <row Id="1964" PostHistoryTypeId="5" PostId="1065" RevisionGUID="297d4225-c031-44b3-a1e8-77c6ae9eba0e" CreationDate="2010-07-15T23:54:43.450" UserId="41" Comment="added 106 characters in body" Text="If you're doing it for the acid (i.e. to cut the heat in a spicy dish), you might try cream of tartar if you have it lying around.  I've never actually tried to substitute tartar for lemon juice, but lemon juice is the most common substitution for cream of tartar, so it stands to reason that it works both ways. *(Note: You would use about 1/3 as much cream of tartar as the amount of lemon juice that's called for).*&#xD;&#xA;&#xD;&#xA;If it's for general flavouring, this may sound insane, but if you happen to have any cherry brandy or even regular brandy lying around, try that.  A solution of sherry and cider vinegar is an OK substitute but doesn't quite have the tartness and strength of lemon juice.  While cherry brandy obviously doesn't taste the *same* as lemon juice, it's often just as good or better in recipes that call for it." />
  <row Id="1967" PostHistoryTypeId="2" PostId="1066" RevisionGUID="17c96006-641e-4ad2-b5d1-47e93c07af48" CreationDate="2010-07-16T01:11:15.650" UserId="203" Text="If you don't want a dedicated steamer, my rice cooker doubles as a steamer (or even at the same time).&#xD;&#xA;&#xD;&#xA;It has a round piece of metal that sits on top of the rice bowl with holes in the bottom of it, solid sides and then the lid fits on top of it.&#xD;&#xA;&#xD;&#xA;While you have the rice cooking, your veggies cook above.  If you don't need the rice that time, just toss some water in it and use it just as a steamer.&#xD;&#xA;&#xD;&#xA;http://www.bedbathandbeyond.com/product.asp?SKU=13383065  &#xD;&#xA;This is the one I have, I'm sure others also include the steamer piece." />
  <row Id="1968" PostHistoryTypeId="2" PostId="1067" RevisionGUID="cfdcaf06-d186-41c9-8822-b0e7d7894c3d" CreationDate="2010-07-16T01:34:21.963" UserId="189" Text="Using milk in scrambled eggs results in eggs that are moist and, er, creamy. Texture-wise, they come out softer (some might say &quot;gloppier&quot;) than eggs without. Flavor-wise, they're a bit more mellow and richer. The downside is that they don't come out as fluffy (unless you're just using a small amount).&#xD;&#xA;&#xD;&#xA;I've known people who think milk in scrambled eggs is the devil's additive. I really like the softer texture and the difference in flavor, though. Try them yourself, and you may! Try them and you may, I say!&#xD;&#xA;" />
  <row Id="1969" PostHistoryTypeId="2" PostId="1068" RevisionGUID="f9da57fe-3b19-4c12-a2c7-f47d81d00993" CreationDate="2010-07-16T02:42:02.720" UserId="125" Text="I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.&#xD;&#xA;&#xD;&#xA;I cooked them in about 5cm vegetable in a wok that was on a pretty high heat using generic spring roll &quot;paper&quot;, but they just didn't crisp up. &#xD;&#xA;&#xD;&#xA;I have a feeling that maybe it was because my fillings were a little wet side (but not too much) but I'm a little stumped as to what has caused them to be soggy. &#xD;&#xA;&#xD;&#xA;Any tips on how I can get them to crisp up next time would be greatly appreciated" />
  <row Id="1970" PostHistoryTypeId="1" PostId="1068" RevisionGUID="f9da57fe-3b19-4c12-a2c7-f47d81d00993" CreationDate="2010-07-16T02:42:02.720" UserId="125" Text="How do I get my spring rolls crispy?" />
  <row Id="1971" PostHistoryTypeId="3" PostId="1068" RevisionGUID="f9da57fe-3b19-4c12-a2c7-f47d81d00993" CreationDate="2010-07-16T02:42:02.720" UserId="125" Text="&lt;please-remove-this-tag&gt;&lt;asian-cuisine&gt;" />
  <row Id="1972" PostHistoryTypeId="2" PostId="1069" RevisionGUID="8cdbfd49-f92f-4db6-bde3-86676a0a932d" CreationDate="2010-07-16T02:44:37.097" UserId="152" Text="Was the oil hot when you added them? To get something crispy and not soggy, the oil needs to start out hot." />
  <row Id="1973" PostHistoryTypeId="2" PostId="1070" RevisionGUID="211af75a-ef99-4c26-aac0-50f146992bda" CreationDate="2010-07-16T02:53:19.307" UserId="115" Text="As Brendon mentioned, the oil needs to be very hot. Just test this by dropping a cube of bread into the oil. If it 'sizzles' and starts to colour, the oil is hot enough. Also, cook the spring rolls in small batches, say 2 or 3 at a time. Overloading the pan or wok won't help.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1974" PostHistoryTypeId="2" PostId="1071" RevisionGUID="e3ab271f-bccf-40f2-a662-04c4f074b61b" CreationDate="2010-07-16T02:58:49.683" UserId="143" Text="I can't understand why all posts suggest putting enough water to reach the bottom of the strainer containing the vegetables. That way you are boiling them!&#xD;&#xA;&#xD;&#xA;They call it *steaming* because you use *steam* to do the cooking, the more water there is and the closer it is to the stuff being steamed the more nutrients and flavors that will be washed away.&#xD;&#xA;&#xD;&#xA;When steaming on regular pots I only use enough water so that it won't evaporate. Some lids for regular pots have a hole to let steam off, If that's the case I close it with a bit of kitchen paper. Additionally, you only need enough heat to keep the existing steam in gas form, more pressure just means the steam will leak and you will need more water.&#xD;&#xA;&#xD;&#xA;It might take longer than your methods, but it tastes better, try it!" />
  <row Id="1978" PostHistoryTypeId="2" PostId="1073" RevisionGUID="86e9c11f-9fd2-4528-b6c7-b29afcc861e7" CreationDate="2010-07-16T03:21:06.027" UserId="60" Text="In a few of the cookbooks I own there are sections that go over a list of &quot;must-haves&quot; for a well stocked pantry. I acknowledge this question is subjective, but I do think that there are a half-dozen to a dozen things out there that _are_ universally essential. I also checked for [other] similar [questions] and the two I found were both open and received lots of community input.&#xD;&#xA;&#xD;&#xA;Specifically I'm looking for things with the following properties:&#xD;&#xA;&#xD;&#xA;* Long shelf life&#xD;&#xA;* Versatility&#xD;&#xA;* Great substitutability for other ingredients&#xD;&#xA;* _May_ work in both savory or sweet dishes (not required)&#xD;&#xA;* Not salt or pepper&#xD;&#xA;* Not olive or vegetable oil&#xD;&#xA;&#xD;&#xA;I rule out those last items because they are obvious.&#xD;&#xA;&#xD;&#xA;[other]: http://cooking.stackexchange.com/questions/141/which-vinegars-are-essential-to-keep-on-hand&#xD;&#xA;[questions]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen" />
  <row Id="1979" PostHistoryTypeId="1" PostId="1073" RevisionGUID="86e9c11f-9fd2-4528-b6c7-b29afcc861e7" CreationDate="2010-07-16T03:21:06.027" UserId="60" Text="What are essential ingredients to have in your pantry at all times?" />
  <row Id="1980" PostHistoryTypeId="3" PostId="1073" RevisionGUID="86e9c11f-9fd2-4528-b6c7-b29afcc861e7" CreationDate="2010-07-16T03:21:06.027" UserId="60" Text="&lt;subjective&gt;&lt;substitutes&gt;&lt;pantry&gt;&lt;essentials&gt;" />
  <row Id="1981" PostHistoryTypeId="2" PostId="1074" RevisionGUID="1c2031eb-bfca-4215-b54c-6e44094687b4" CreationDate="2010-07-16T03:22:24.577" UserId="219" Text="Glad and other plastic bag manufacturers make microwave steaming bags - they're basically heavy duty zippered bags with a vent. Pop the veggies in, microwave the specified amount of time, and you're done.&#xD;&#xA;&#xD;&#xA;[Here's Glad's version](http://www.glad.com/simplycooking/steaming.php)." />
  <row Id="1982" PostHistoryTypeId="4" PostId="933" RevisionGUID="4cdc824d-6b62-411a-b0a1-76d0d095776c" CreationDate="2010-07-16T03:25:15.887" UserId="128" Comment="edited title" Text="How hot should the oil be when preparing schnitzel?" />
  <row Id="1984" PostHistoryTypeId="2" PostId="1076" RevisionGUID="7c924caa-fb20-4df6-927a-504ef17ef9b4" CreationDate="2010-07-16T03:54:08.147" UserId="183" Text="I second Joe's advice.&#xD;&#xA;&#xD;&#xA;Your pans may be too thin, that would make your dishes burn easily.  You can test your pans with a simple experiment.  Place a thin layer of water in your pan (an eighth of an inch, or just enough to cover the bottom).  Turn on your burner to high.  If you have an electric stovetop let the burner glow before placing the pan on the burner.  Watch how the bubbles form in the pan.  If they are uneven over the bottom (like in the picture),&#xD;&#xA;&#xD;&#xA;![thin pan with uneven bubbles][1]&#xD;&#xA;&#xD;&#xA;you have hot spots.  &#xD;&#xA;&#xD;&#xA;If your pans have **hot spots** you need to stir more often and maybe lower the heat from what the recipe calls.  Pans with thicker bottoms and made with good electric conductors (copper or aluminum) have fewer hot spots.&#xD;&#xA;&#xD;&#xA;Then there is what I call the _Remick Maxim_.  Three years ago when I decided I would learn to cook better, I went through many cookbooks and asked a lot of people for advice.  A great friend (a French restaurant level cook) told me the best advice he ever got was from the actress [Lee Remick](http://www.imdb.com/name/nm0001665/), a good cook herself.  She said: &amp;ldquo;the secret to great food is to cook it in low heat.&amp;rdquo;  Best advice I got on cooking. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/storage/zx/bubblesSmall.jpg" />
  <row Id="1985" PostHistoryTypeId="2" PostId="1077" RevisionGUID="3b755b11-6000-4182-8e3c-6bfe65b2a96f" CreationDate="2010-07-16T04:03:37.393" UserId="115" Text="I'd probably have to start with a good selection of dried legumes, including all the classic sprouting varieties. These would provide the base for a variety of meals, including hearty casseroles, salads, and dips.&#xD;&#xA;&#xD;&#xA;I tend to make a lot of preserved items, in oil, vinegar or alcohol, such as blackened peppers, artichokes, dill cucumbers, various fruits etc. So these would definitely be part of the pantry. &#xD;&#xA;&#xD;&#xA;A good selection of dried spice in seed form, preferably, as I prefer to make my own spice mix for various dishes, such as 5 spice powder, garam masala, or just a good rub for meats and fish.   &#xD;&#xA;&#xD;&#xA;Various types of flour would also have to find a home, as baking is an essential part or our daily lives. These would typically include a good quality plain (all purpose) flour, a bread flour and probably a gram flour, as I prepare a lot of Indian dishes. &#xD;&#xA;&#xD;&#xA;I'd also need some basic flavourings, such as a good quality Dark and light soy sauce, balsamic vinegar and rice wine vinegar.&#xD;&#xA;&#xD;&#xA;Finally, a good selection of wine, both for cooking and for consumption :)  " />
  <row Id="1986" PostHistoryTypeId="2" PostId="1078" RevisionGUID="b2232785-2632-4405-9ab7-09478289c1af" CreationDate="2010-07-16T04:11:29.023" UserId="20" Text="I won't touch on spices, but I will say get any many spices as you can in seed or whole form. So much better than powders!&#xD;&#xA;&#xD;&#xA;Rice - &#xD;&#xA;&#xD;&#xA; 1. Jasmine (for Thai)&#xD;&#xA; 2. Basmati (for Indian)&#xD;&#xA; 3. Arborio (for risotto)&#xD;&#xA;&#xD;&#xA;Pasta - &#xD;&#xA;&#xD;&#xA; 1. A Spaghetti (any long noodle, Spaghettini would also do)&#xD;&#xA; 2. Penne (any short noodle or spiral, fussili, rigatoni)&#xD;&#xA; 3. Lasagna&#xD;&#xA;&#xD;&#xA;Sugar - &#xD;&#xA;&#xD;&#xA; 1. White&#xD;&#xA; 2. Brown&#xD;&#xA;&#xD;&#xA;Vinegar -&#xD;&#xA;&#xD;&#xA; 1. White&#xD;&#xA; 2. Red Wine&#xD;&#xA; 3. Rice Wine&#xD;&#xA; 4. Balsamic&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="1987" PostHistoryTypeId="2" PostId="1079" RevisionGUID="8851b79d-2e33-481e-9cf2-3a6b28ad941f" CreationDate="2010-07-16T04:14:16.633" UserId="71" Text=" - Pickles, dilly beans, etc. (different veggies, same technique)&#xD;&#xA; - Kombucha&#xD;&#xA; - Sauerkraut&#xD;&#xA; - Kimchi&#xD;&#xA;" />
  <row Id="1988" PostHistoryTypeId="1" PostId="1079" RevisionGUID="8851b79d-2e33-481e-9cf2-3a6b28ad941f" CreationDate="2010-07-16T04:14:16.633" UserId="71" Text="What are some easy, safe fermented foods to make at home?" />
  <row Id="1989" PostHistoryTypeId="3" PostId="1079" RevisionGUID="8851b79d-2e33-481e-9cf2-3a6b28ad941f" CreationDate="2010-07-16T04:14:16.633" UserId="71" Text="&lt;fermentation&gt;" />
  <row Id="1990" PostHistoryTypeId="16" PostId="1079" RevisionGUID="8851b79d-2e33-481e-9cf2-3a6b28ad941f" CreationDate="2010-07-16T04:14:16.633" UserId="71" />
  <row Id="1991" PostHistoryTypeId="5" PostId="1077" RevisionGUID="d95592bd-1033-44c6-a5db-5786df20e958" CreationDate="2010-07-16T04:17:10.377" UserId="115" Comment="added 433 characters in body; added 7 characters in body" Text="I'd probably have to start with a good selection of dried legumes, including all the classic sprouting varieties. These would provide the base for a variety of meals, including hearty casseroles, salads, and dips. I'd also include a few varieties of rice. probably Basmatti, aborio and a good long grain rice to make sweet dishes. &#xD;&#xA;&#xD;&#xA;I tend to make a lot of preserved items, in oil, vinegar or alcohol, such as blackened peppers, artichokes, dill cucumbers, various fruits etc. So these would definitely be part of the pantry. &#xD;&#xA;&#xD;&#xA;A good selection of dried spice in seed form, preferably, as I prefer to make my own spice mix for various dishes, such as 5 spice powder, garam masala, or just a good rub for meats and fish.   &#xD;&#xA;&#xD;&#xA;Various types of flour would also have to find a home, as baking is an essential part or our daily lives. These would typically include a good quality plain (all purpose) flour, a bread flour and probably a gram flour, as I prepare a lot of Indian dishes. &#xD;&#xA;&#xD;&#xA;I'd also need some basic flavourings, such as a good quality Dark and light soy sauce, balsamic vinegar and rice wine vinegar.&#xD;&#xA;&#xD;&#xA;Finally, a good selection of wine, both for cooking and for consumption :)  &#xD;&#xA;&#xD;&#xA;I believe most of the above have a pretty good shelf life, if stored correctly. The preserved fruits can be used in both sweet and savoury dishes, as can the spices and balsamic. Flour can be used in a variety of ways, as bread, pasta, pastry for sweet or savoury pies and tarts and of course as a thickening agent.   " />
  <row Id="1992" PostHistoryTypeId="2" PostId="1080" RevisionGUID="a06bf896-f685-4a25-8a7c-77a36f632f9d" CreationDate="2010-07-16T04:21:47.067" UserId="183" Text="I find the safest method to be the oven.  Water is the big enemy of chocolate, even a drop or two will ruin a batch, so when I want to be safe, I melt my chocolate in the oven.  I use an oven proof ceramic bowl.  I place the chopped cooking chocolate in the bowl, turn the oven to its lowest setting (mine is 180&amp;deg;F) and place the bowl in the oven.  Check it every three minutes by stirring it with a very dry spoon or one of those oven proof silicone spatulas.  In most ovens it should not take more than ten minutes.  Once out of the oven continue to stir, as the bowl will be a bit too hot for the chocolate.&#xD;&#xA;&#xD;&#xA;Chocolate may melt in an oven and still retain its shape, that it why you have to test by stirring.  Most cooking chocolates melt at about 100&amp;deg;F, which makes melting them in the microwave just as tricky as doing it on an improvised double boiler.  After you get the hang of it, any method should work (in a hurry, I do it straight on the stovetop by putting the pan on and off the burner)." />
  <row Id="1993" PostHistoryTypeId="2" PostId="1081" RevisionGUID="64dc7917-cd51-426f-954f-6cc18ebd2463" CreationDate="2010-07-16T04:33:31.813" UserId="183" Text="When you find cheap lemons, buy a lot.  Squeeze half a lemon in each of the cavities of an ice tray.  Freeze.  Within a day, remove from the frozen slivers from the tray to a zip lock bag. You now have measured units of fresh lemon juice you may use for cooking and will keep for months.  The frozen lemons are a bit less acid than fresh juice.  You can do the same with limes." />
  <row Id="1994" PostHistoryTypeId="5" PostId="1081" RevisionGUID="e1e79cff-8acb-4d4f-bfae-141178fc6257" CreationDate="2010-07-16T04:44:47.370" UserId="183" Comment="fixed typos" Text="When you find cheap lemons, buy a lot.  Squeeze half a lemon in each of the cavities of an ice tray.  Freeze.  Within a day, remove the frozen slivers from the tray to a ziploc bag. You now have measured units of fresh lemon juice you may use for cooking and will keep for months.  The frozen lemons are a bit less acid than fresh juice, but full of flavor.  You can do the same with limes." />
  <row Id="1995" PostHistoryTypeId="2" PostId="1082" RevisionGUID="1bb16965-089d-441d-8a8f-4fbb6cbad05e" CreationDate="2010-07-16T05:14:53.970" UserId="115" Text="I'm sure you already know but the difference between fermenting something and pickling something is a little different. When something is fermented, such as Kimchee, the brine used only contains the vegetable matter, salt and water. Whereas pickling brine usually contains sugar and vinegar, also.&#xD;&#xA;&#xD;&#xA;In Korea they tend to use the Kinchee process to ferment a wide selection of vegetables, such as cucumbers, spring onions and of course cabbage.&#xD;&#xA;&#xD;&#xA;With regard to pickling, you can choose just about any vegetable you like. The process is usually fairly similar, with the differences being down to such things as choice of vinegar, and additional ingredients added to the mix. You can also pickle things like eggs, cheese, fruits and meat.&#xD;&#xA;&#xD;&#xA;The basic process for pickling is pretty easy, it's simply a matter of cleaning the vegetable then cutting to the desired size. Some people like to salt their vegetables for 24 hours, it's a matter of personal choice. Once prepared add the vegetable to your sterilised jars and cover with your brine mixture. Label and leave in a cool dark place for at least a week before opening. Personally, I'm still using last years pickles.&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="1996" PostHistoryTypeId="16" PostId="1082" RevisionGUID="1bb16965-089d-441d-8a8f-4fbb6cbad05e" CreationDate="2010-07-16T05:14:53.970" UserId="-1" />
  <row Id="1997" PostHistoryTypeId="2" PostId="1083" RevisionGUID="30659a92-5bf8-4436-85a4-2187f308d2ca" CreationDate="2010-07-16T05:16:51.800" UserId="183" Text="I like my scallops caramelized a bit, but every time I fry them I make an enormous mess.  Oil splatters everywhere.  Any tips?  Should I grill them?  Can I use the oven?  (I try to use scallops without any sodium tripolyphosphate)." />
  <row Id="1998" PostHistoryTypeId="1" PostId="1083" RevisionGUID="30659a92-5bf8-4436-85a4-2187f308d2ca" CreationDate="2010-07-16T05:16:51.800" UserId="183" Text="How do I cook scallops?" />
  <row Id="1999" PostHistoryTypeId="3" PostId="1083" RevisionGUID="30659a92-5bf8-4436-85a4-2187f308d2ca" CreationDate="2010-07-16T05:16:51.800" UserId="183" Text="&lt;frying&gt;&lt;scallops&gt;&lt;shellfish&gt;" />
  <row Id="2000" PostHistoryTypeId="2" PostId="1084" RevisionGUID="55d129ae-d624-4ebf-98ce-ad29e24f48a2" CreationDate="2010-07-16T05:30:51.853" UserId="115" Text="When you cook scallops use the fresh variety and not those that come in brine. Once you've cleaned and removed the foot, make sure they are dry or at least not dripping with water, as this will cause the oil to splash.&#xD;&#xA;&#xD;&#xA;An alternative would be to wrap a each scallop in bacon and skewer then with a cocktail stick or a sate skewer, add a little lemon juice and cook in the oven for 15 to 20 minutes." />
  <row Id="2001" PostHistoryTypeId="2" PostId="1085" RevisionGUID="17c76a00-f1a8-4d77-9f48-582e36ccaf8a" CreationDate="2010-07-16T06:20:36.487" UserId="207" Text="Fermentation is simply a process where carbohydrates turn into alcohol. &#xD;&#xA;&#xD;&#xA;In food, the process usually outputs lactic acid which produces some sourness. This process is generally carried out by yeast or bacteria. &#xD;&#xA;&#xD;&#xA;One of the simplest fermentation you can get at home is yogurt. Kefir is also an easy one. Bread and cheese are also fermented and can be made at home. There are also fermented meat products such as salami but require a little bit more effort.&#xD;&#xA;&#xD;&#xA;There are some types of pickles made using fermentation. One of them is [Sauerkraut][1] which is a sour cabbage pickle.&#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Sauerkraut" />
  <row Id="2002" PostHistoryTypeId="16" PostId="1085" RevisionGUID="17c76a00-f1a8-4d77-9f48-582e36ccaf8a" CreationDate="2010-07-16T06:20:36.487" UserId="-1" />
  <row Id="2003" PostHistoryTypeId="2" PostId="1086" RevisionGUID="0bf3f600-ce50-4b81-842f-bd764b15221d" CreationDate="2010-07-16T06:31:26.510" UserId="207" Text="I always melt chocolate in microwave. Once you are familiar with the process it saves you a lot of time.&#xD;&#xA;&#xD;&#xA;Here is what I do:&#xD;&#xA;&#xD;&#xA; - Use chocolate chips or finely chopped chocolate&#xD;&#xA; - Put them in large bowl and put the bowl in the microwave&#xD;&#xA; - Microwave for a small amount of time, say 30 seconds (you will easily decide how much time you need for the amount of chocolate you are melting once you do it a couple times)&#xD;&#xA; - See if *any* melting/softening occurs. If not, microwave for a little more time and check back. You should not be looking for complete melting of chocolate. Just make sure there is enough heat around.&#xD;&#xA; - Whisk until all chocolate melts&#xD;&#xA;" />
  <row Id="2004" PostHistoryTypeId="10" PostId="848" RevisionGUID="94207f63-32ed-434d-a5fe-409f33252a3a" CreationDate="2010-07-16T06:36:18.560" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:16,&quot;DisplayName&quot;:&quot;Lorenzo&quot;},{&quot;Id&quot;:2,&quot;DisplayName&quot;:&quot;Geoff Dalgas&quot;}]" />
  <row Id="2005" PostHistoryTypeId="11" PostId="848" RevisionGUID="ee8e8de7-7cdf-4b03-b1b1-7ca27f540f3e" CreationDate="2010-07-16T06:36:34.583" UserId="2" Text="[{&quot;Id&quot;:2,&quot;DisplayName&quot;:&quot;Geoff Dalgas&quot;}]" />
  <row Id="2006" PostHistoryTypeId="6" PostId="1028" RevisionGUID="175402b9-c241-4e42-96c9-b687371e2bcc" CreationDate="2010-07-16T06:40:56.447" UserId="207" Comment="edited tags" Text="&lt;cheese&gt;&lt;milk&gt;&lt;boiling&gt;" />
  <row Id="2007" PostHistoryTypeId="5" PostId="1082" RevisionGUID="bb1094a6-88da-4954-85c9-b98776a943bd" CreationDate="2010-07-16T08:06:13.033" UserId="115" Comment="typo; added 1 characters in body" Text="I'm sure you already know but making something dilly beans, which are pickled and something like kimchee, which is fermented, is a little different. When something is fermented, such as Kimchee, the brine used only contains the vegetable matter, salt and water. Whereas pickling brine usually contains sugar and vinegar, also.&#xD;&#xA;&#xD;&#xA;In Korea they tend to use the Kimchee process to ferment a wide selection of vegetables, such as cucumbers, spring onions and of course cabbage.&#xD;&#xA;&#xD;&#xA;With regard to pickling, you can choose just about any vegetable you like. The process is usually fairly similar, with the differences being down to such things as choice of vinegar, and additional ingredients added to the mix. You can also pickle things like eggs, cheese, fruits and meat.&#xD;&#xA;&#xD;&#xA;The basic process for pickling is pretty easy, it's simply a matter of cleaning the vegetable then cutting to the desired size. Some people like to salt their vegetables for 24 hours, it's a matter of personal choice. Once prepared add the vegetable to your sterilised jars and cover with your brine mixture. Label and leave in a cool dark place for at least a week before opening. Personally, I'm still using last years pickles.&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="2008" PostHistoryTypeId="2" PostId="1087" RevisionGUID="0b8ddb51-de4f-4596-b7c3-1d284cd8b67c" CreationDate="2010-07-16T08:38:13.363" UserId="197" Text="I prepare/chop the veggies, put them in a glass bowl with a couple of tablespoons of water, lay a microwave lid over it and nuke for 3 or 4 minutes. Carrots take a bit longer, so if I'm including carrots I'll give those a couple of minutes first and then add the other veg.&#xD;&#xA;" />
  <row Id="2009" PostHistoryTypeId="6" PostId="848" RevisionGUID="4ae483a0-83d7-42c9-b9e7-fed42af8df79" CreationDate="2010-07-16T09:58:45.773" UserId="16" Comment="edited tags" Text="&lt;beer&gt;&lt;freezing&gt;&lt;beverage&gt;" />
  <row Id="2010" PostHistoryTypeId="2" PostId="1088" RevisionGUID="400c40f2-7861-415f-a338-a0a5582587ea" CreationDate="2010-07-16T10:25:33.177" UserId="210" Text="I'd suggest you have too much oil.  I've found that with a non stick pan you don't really need oil, or just a smidgin.  Just get the pan nice and hot put the scallop in leave it alone to sear for a couple of minutes, time will depend on the size of your scallops, then flip and finish the other side, usually for a little less time. serve with the side you seared first facing up. &#xD;&#xA;&#xD;&#xA;Making sure they are dry before you put them in the pan is a good idea. and if you have a lot to cook you can do them until the are almost done on the second side and then remove to a tray. then when you have seared them all and are ready to serve you can blast them in a hot oven for a couple of minutes or so to finish off all together, then everything is ready to go at the same time." />
  <row Id="2011" PostHistoryTypeId="5" PostId="1081" RevisionGUID="41f0018c-4733-4dbd-a38f-a84fe52cd145" CreationDate="2010-07-16T11:57:58.967" UserId="183" Comment="Ziploc should be in the freezer" Text="When you find cheap lemons, buy a lot.  Squeeze half a lemon in each of the cavities of an ice tray.  Freeze.  Within a day, remove the frozen slivers from the tray to a ziploc bag in the freezer. You now have measured units of fresh lemon juice you may use for cooking and will keep for months.  The frozen lemons are a bit less acid than fresh juice, but full of flavor.  You can do the same with limes." />
  <row Id="2012" PostHistoryTypeId="2" PostId="1089" RevisionGUID="1c990084-16a6-4cc0-b1b4-23d7bedead9d" CreationDate="2010-07-16T12:36:23.317" UserId="128" Text="I've had excellent Macaroni and Cheese that I was told was made with a &quot;rue.&quot;  What exactly is a rue, when is it used and what are the benefits of using it versus other cooking methods?" />
  <row Id="2013" PostHistoryTypeId="1" PostId="1089" RevisionGUID="1c990084-16a6-4cc0-b1b4-23d7bedead9d" CreationDate="2010-07-16T12:36:23.317" UserId="128" Text="What is a rue and what are its uses?" />
  <row Id="2014" PostHistoryTypeId="3" PostId="1089" RevisionGUID="1c990084-16a6-4cc0-b1b4-23d7bedead9d" CreationDate="2010-07-16T12:36:23.317" UserId="128" Text="&lt;please-remove-this-tag&gt;&lt;rue&gt;" />
  <row Id="2015" PostHistoryTypeId="2" PostId="1090" RevisionGUID="83987ea4-02d6-45d5-9613-c4af0668c737" CreationDate="2010-07-16T12:52:39.387" UserId="67" Text="It's actually spelled 'roux', and is a mixture of oil and flour, cooked to remove the starchy taste of the flour.&#xD;&#xA;&#xD;&#xA;It's a great thickener any time that you don't need the sauce to be clear, and you have time to cook it down.  I typically use it for cream sauce (including cheese sauces, such as for mac &amp; cheese) and gravies.&#xD;&#xA;&#xD;&#xA;As for benefits -- it's habit at this point, so I'm not really sure -- I guess it's made from things I always have on hand.  You can also get flavor from the roux, if you cook it longer , but you'll adversely affect the thickening ability.  Gumbo is normally made from a dark roux (the Cajuns have a series of names for the color of roux, including 'brick', 'peanut-butter' and 'chocolate')&#xD;&#xA;" />
  <row Id="2016" PostHistoryTypeId="5" PostId="1089" RevisionGUID="65fc80b0-0637-4c4c-92fd-184d043403ab" CreationDate="2010-07-16T13:00:45.857" UserId="128" Comment="added 42 characters in body; edited title; edited tags" Text="I've had excellent Macaroni and Cheese that I was told was made with a &quot;roux.&quot;  What exactly is a rue, when is it used and what are the benefits of using it versus other cooking methods?&#xD;&#xA;&#xD;&#xA;Edit: Spelling changed thanks to Joe." />
  <row Id="2017" PostHistoryTypeId="4" PostId="1089" RevisionGUID="65fc80b0-0637-4c4c-92fd-184d043403ab" CreationDate="2010-07-16T13:00:45.857" UserId="128" Comment="added 42 characters in body; edited title; edited tags" Text="What is a &quot;roux&quot; and what are its uses?" />
  <row Id="2018" PostHistoryTypeId="6" PostId="1089" RevisionGUID="65fc80b0-0637-4c4c-92fd-184d043403ab" CreationDate="2010-07-16T13:00:45.857" UserId="128" Comment="added 42 characters in body; edited title; edited tags" Text="&lt;please-remove-this-tag&gt;&lt;roux&gt;" />
  <row Id="2019" PostHistoryTypeId="2" PostId="1091" RevisionGUID="3dfbbd0f-a1a6-487f-9b0f-b94efbf366ea" CreationDate="2010-07-16T13:02:15.120" UserId="67" Text="If you don't have a fry thermometer -- the important part of frying is the bubbles coming off the food in the oil.  If you don't have bubbles, the oil's too cold.  The trick I use for measuring the temperature (as I don't have a fry thermometer) is to dip the end of a wooden spoon into the oil -- the wood holds enough moisture that if the oil's hot enough, it should bubble.&#xD;&#xA;&#xD;&#xA;As you're adding food, if the bubbles lessen, you're cooling the oil off too much, and need to adjust the heat to compensate." />
  <row Id="2020" PostHistoryTypeId="2" PostId="1092" RevisionGUID="9b8d1225-c0cb-4f8f-a725-96d46aa78fad" CreationDate="2010-07-16T13:19:16.967" UserId="149" Text="Typical procedure:&#xD;&#xA;&#xD;&#xA;Heat shortening (oil or butter), add flour, cook, stirring continually, for a few minutes. Add liquid a little bit at a time. Many sauce recipes (e.g. Mac &amp; Cheese white sauce) are just built up this way; in other cases you'll in turn add the somewhat thinned roux to something else.&#xD;&#xA;" />
  <row Id="2021" PostHistoryTypeId="2" PostId="1093" RevisionGUID="aa38e83d-456a-4b60-b864-06c8792f7520" CreationDate="2010-07-16T13:44:29.700" UserId="45" Text="Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What do you use them for? What have you learned about cooking and temperature? What surprising uses have you found for them? What are they *not* good for?&#xD;&#xA;&#xD;&#xA;Community wiki, as there are many answers to this!" />
  <row Id="2022" PostHistoryTypeId="1" PostId="1093" RevisionGUID="aa38e83d-456a-4b60-b864-06c8792f7520" CreationDate="2010-07-16T13:44:29.700" UserId="45" Text="What can you do with an infrared thermometer?" />
  <row Id="2023" PostHistoryTypeId="3" PostId="1093" RevisionGUID="aa38e83d-456a-4b60-b864-06c8792f7520" CreationDate="2010-07-16T13:44:29.700" UserId="45" Text="&lt;temperature&gt;&lt;equipment&gt;&lt;heat&gt;" />
  <row Id="2024" PostHistoryTypeId="16" PostId="1093" RevisionGUID="aa38e83d-456a-4b60-b864-06c8792f7520" CreationDate="2010-07-16T13:44:29.700" UserId="45" />
  <row Id="2025" PostHistoryTypeId="2" PostId="1094" RevisionGUID="95758ca6-ab73-402c-a484-c92d12210441" CreationDate="2010-07-16T13:46:19.650" UserId="16" Text="You can't measure the *inside* temperature. You will just get the superficial temperature which is usually almost useless.&#xD;&#xA;&#xD;&#xA;You need a thermometer that can be inserted in the food (for example a meat thermometer) and then you will be able to do exciting things, for example the perfect temperature for frying  oil (just under the smoke point) or the steak grade (raw, medium, well done)." />
  <row Id="2026" PostHistoryTypeId="16" PostId="1094" RevisionGUID="95758ca6-ab73-402c-a484-c92d12210441" CreationDate="2010-07-16T13:46:19.650" UserId="-1" />
  <row Id="2027" PostHistoryTypeId="2" PostId="1095" RevisionGUID="48eff588-1cc2-4f04-8058-cebf84346b55" CreationDate="2010-07-16T13:47:33.170" UserId="218" Text="The best use, imho, would be to make sure your oven was hitting the correct temperature. Other than that, I can't think of anything cooking related." />
  <row Id="2028" PostHistoryTypeId="16" PostId="1095" RevisionGUID="48eff588-1cc2-4f04-8058-cebf84346b55" CreationDate="2010-07-16T13:47:33.170" UserId="-1" />
  <row Id="2029" PostHistoryTypeId="2" PostId="1096" RevisionGUID="d95c0a42-2d60-4d98-853b-68049b938e69" CreationDate="2010-07-16T13:52:03.567" UserId="60" Text="Most people I know who _cook_ scallops actually overcook them. I always buy sushi-grade diver's scallops from my fishmonger. These can be eaten raw, and are most delicious when done so. However if you want to add a little extra flavor, and liven up the appearance of these then sear these briefly on a high heat. If you can get these from a quality source (probably not a supermarket) and you're not hung up on eating raw/rare seafood you'll never look back.&#xD;&#xA;&#xD;&#xA;Unless your scallops have been soaked in a brine, and you're buying the quality scallops I recommend you don't need to rinse them. Otherwise, rinse them thoroughly and pat dry with a paper towel.&#xD;&#xA;&#xD;&#xA;To sear these properly I simply melt a Tbsp or two of butter in a non-stick steel pan. I use as high a heat as possible (med-high to high) you want to put the scallops in *just* as the butter begins to barely smoke. I've often seen people suggest using clarified butter, but I'm too lazy to try. Place your scallops in the pan and cook them for 30-60 seconds per side. _Don't_ move them around in the pan, otherwise they won't sear as nicely. This is for scallops that are the size of a small childs fist. If you have smaller ones you might need to cook them less.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2030" PostHistoryTypeId="2" PostId="1097" RevisionGUID="13d64abc-c043-46c2-a4f3-5c7cf6d3896b" CreationDate="2010-07-16T14:08:10.563" UserId="45" Text="One thing I've found surprisingly useful is how accurate it is measuring the temperature of microwaved liquids. This can be handy when bringing milk or water to 100 degrees when making yeast breads. The convection of the liquid when heated by microwave means the surface temperature is within a degree or two of the center of the liquid, at least in my experience." />
  <row Id="2031" PostHistoryTypeId="16" PostId="1097" RevisionGUID="13d64abc-c043-46c2-a4f3-5c7cf6d3896b" CreationDate="2010-07-16T14:08:10.563" UserId="-1" />
  <row Id="2032" PostHistoryTypeId="2" PostId="1098" RevisionGUID="78954e83-21e8-4eeb-bf9a-98e65e3978a1" CreationDate="2010-07-16T14:11:53.410" UserId="64" Text="This works for cans of beer.&#xD;&#xA;&#xD;&#xA; - Make a pile of crushed ice&#xD;&#xA; - Lay the beer can on the ice on its side&#xD;&#xA; - Press the can into the ice so about 1/2 of the can is under the ice&#xD;&#xA; - Start spinning the can, it should spin freely on the ice&#xD;&#xA; - Continue spinning until the can is sufficiently cold&#xD;&#xA;&#xD;&#xA;Using this method I can cool a beer that's been sitting out in the sun in under two minutes.&#xD;&#xA;" />
  <row Id="2033" PostHistoryTypeId="2" PostId="1099" RevisionGUID="4a4525ff-739b-4db6-85cf-f400d1995413" CreationDate="2010-07-16T14:12:33.300" UserId="45" Text="Infrared thermometers work very well when measuring the temperature of hot oil. For deep frying it's not a big deal, as standard probe thermometers work fine. But for shallow frying or sauteeing, the IR thermometer does an excellent job at providing the temperature of the oil. (Note that IR thermometers are not accurate when measuring the temperature of a dry steel pan, as the shininess makes the pan look much cooler than it is. IR thermometers work fine on dry cast iron pans, though!)&#xD;&#xA;&#xD;&#xA;IT thermometers work rather poorly when measuring the temperature of hot water, however! Rather than measuring the temperature of the water surface, which is usually similar to the mass of the water due to convection, it measures the average temperature of the water vapor coming off the surface! In my experience, boiling water measures about 200 F with an IR thermometer." />
  <row Id="2034" PostHistoryTypeId="16" PostId="1099" RevisionGUID="4a4525ff-739b-4db6-85cf-f400d1995413" CreationDate="2010-07-16T14:12:33.300" UserId="-1" />
  <row Id="2035" PostHistoryTypeId="5" PostId="1078" RevisionGUID="e5251d9a-f168-4ecf-8797-6a45ca7cacb6" CreationDate="2010-07-16T14:23:20.730" UserId="20" Comment="deleted 1 characters in body; added 10 characters in body; added 1 characters in body" Text="I won't touch on spices, but I will say get as many spices as you can in seed or whole form. So much better than powders!&#xD;&#xA;&#xD;&#xA;Rice - &#xD;&#xA;&#xD;&#xA; 1. Jasmine (for Thai)&#xD;&#xA; 2. Basmati (for Indian)&#xD;&#xA; 3. Arborio (for risotto)&#xD;&#xA;&#xD;&#xA;Pasta - &#xD;&#xA;&#xD;&#xA; 1. A Spaghetti (any long noodle, Spaghettini, fettucini would also do)&#xD;&#xA; 2. Penne (any short noodle or spiral, fussili, rigatoni)&#xD;&#xA; 3. Lasagna&#xD;&#xA;&#xD;&#xA;Sugar - &#xD;&#xA;&#xD;&#xA; 1. White&#xD;&#xA; 2. Brown&#xD;&#xA;&#xD;&#xA;Vinegar -&#xD;&#xA;&#xD;&#xA; 1. White&#xD;&#xA; 2. Red Wine&#xD;&#xA; 3. Rice Wine&#xD;&#xA; 4. Balsamic&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2036" PostHistoryTypeId="5" PostId="1096" RevisionGUID="4ae94e4a-5585-43de-b8db-ca84975d16c5" CreationDate="2010-07-16T14:26:25.217" UserId="60" Comment="deleted 6 characters in body" Text="Most people I know who _cook_ scallops actually overcook them. I always buy sushi-grade diver's scallops from my fishmonger. These can be eaten raw, and are most delicious when done so. However if you want to add a little extra flavor, and liven up the appearance of these then sear these briefly on a high heat. If you can get these from a quality source (probably not a supermarket) and you're not hung up on eating raw/rare seafood you'll never look back.&#xD;&#xA;&#xD;&#xA;Unless your scallops have been soaked in a brine, and you're buying the quality scallops I recommend you don't need to rinse them. Otherwise, rinse them thoroughly and pat dry with a paper towel.&#xD;&#xA;&#xD;&#xA;To sear these properly I simply melt a Tbsp or two of butter in a non-stick pan. I use as high a heat as possible (med-high to high) you want to put the scallops in *just* as the butter begins to barely smoke. I've often seen people suggest using clarified butter, but I'm too lazy to try. Place your scallops in the pan and cook them for 30-60 seconds per side. _Don't_ move them around in the pan, otherwise they won't sear as nicely. This is for scallops that are the size of a small childs fist. If you have smaller ones you might need to cook them less.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2037" PostHistoryTypeId="2" PostId="1100" RevisionGUID="70e8eef1-4c27-4208-bb54-7675d4414a57" CreationDate="2010-07-16T14:26:49.910" UserId="187" Text="I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try.&#xD;&#xA;&#xD;&#xA;I put my Silicone cupcake tray into the dishwasher last night and sure enough its does not clean well and feels greasy still. In the past I just wipe it out and learn to ignore the greasy part. But it still makes me wonder.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="2038" PostHistoryTypeId="1" PostId="1100" RevisionGUID="70e8eef1-4c27-4208-bb54-7675d4414a57" CreationDate="2010-07-16T14:26:49.910" UserId="187" Text="How to take care of Silicone cookware" />
  <row Id="2039" PostHistoryTypeId="3" PostId="1100" RevisionGUID="70e8eef1-4c27-4208-bb54-7675d4414a57" CreationDate="2010-07-16T14:26:49.910" UserId="187" Text="&lt;cleanup&gt;" />
  <row Id="2040" PostHistoryTypeId="5" PostId="1099" RevisionGUID="034ed066-519e-41f9-8934-18d0aeb53425" CreationDate="2010-07-16T14:30:13.037" UserId="220" Comment="edited body" Text="Infrared thermometers work very well when measuring the temperature of hot oil. For deep frying it's not a big deal, as standard probe thermometers work fine. But for shallow frying or sauteeing, the IR thermometer does an excellent job at providing the temperature of the oil. (Note that IR thermometers are not accurate when measuring the temperature of a dry steel pan, as the shininess makes the pan look much cooler than it is. IR thermometers work fine on dry cast iron pans, though!)&#xD;&#xA;&#xD;&#xA;IR thermometers work rather poorly when measuring the temperature of hot water, however! Rather than measuring the temperature of the water surface, which is usually similar to the mass of the water due to convection, it measures the average temperature of the water vapor coming off the surface! In my experience, boiling water measures about 200 F with an IR thermometer." />
  <row Id="2041" PostHistoryTypeId="2" PostId="1101" RevisionGUID="520205e3-cb38-4e73-a538-ef8f4bcfae70" CreationDate="2010-07-16T14:37:25.983" UserId="60" Text="You're doing all you can. When I first started using Silpats (love them) I noticed the greasy feeling after washing. I googled and googled but all I ever found was that this just seemed to be a fact of life. I personally wash mine in the sink, and I _think_ it turns out better, but I wouldn't be surprised if it's just my imagination.&#xD;&#xA;&#xD;&#xA;From what I can tell it does not affect the quality of my food. I'm also pretty sure that it's not &quot;grease&quot; per se, but probably just some feature of washing and using silicone regularly." />
  <row Id="2044" PostHistoryTypeId="2" PostId="1102" RevisionGUID="491c89b0-9282-4d87-9f67-1627f8152732" CreationDate="2010-07-16T14:55:43.460" UserId="20" Text="as mentioned by others a 'roux' is flour and oil/butter mixed together, while under heat.&#xD;&#xA;&#xD;&#xA;a roux is normally used for thickening sauces (usually cream/cheese type sauces).&#xD;&#xA;&#xD;&#xA;the benefits of using a roux, are that your sauces will not get lumpy. Try just adding flour directly to the sauce next time. All you will get are lumps of flour in it. Not nice!&#xD;&#xA;&#xD;&#xA;the roux keep everything nice and smooth.&#xD;&#xA;&#xD;&#xA;Same thing can be said about thickening with corn starch. You mix corn starch into water (or broth) first. Why? because if you directly add the cornstarch to the sauce, all you get is cornstarch lumps" />
  <row Id="2045" PostHistoryTypeId="2" PostId="1103" RevisionGUID="4998fe08-af92-41e1-b6a0-31ccaa216271" CreationDate="2010-07-16T15:09:43.753" UserId="218" Text="I keep a bottle of sherry and a bottle of vermouth all the time. Sherry is self-explanatory: it tastes good in a lot of things, and it lasts a long time.&#xD;&#xA;&#xD;&#xA;Vermouth is what I use whenever the recipe calls for &quot;white wine&quot;: it's dry enough that it doesn't go bad if you just leave it sitting in a cabinet, and it fills the generic wine niche very nicely. No more opening a bottle and then having to drink it, or having it clutter up your fridge, just because you needed a single cup of wine. &#xD;&#xA;&#xD;&#xA;I also keep a bottle of worcestershire sauce, a bottle of soy sauce, and a bottle of tabasco sauce. They last forever, and they're good in a lot of dishes. I also tend to keep a bottle of &lt;a href=&quot;http://www.practicallyedible.com/edible.nsf/pages/kitchenbouquet&quot;&gt;&quot;Kitchen Bouquet&quot;&lt;/a&gt;: which is a sauce browning/thickening agent.  &#xD;&#xA;&#xD;&#xA;Honey is good as well, if you swing that way. I generally have 3 or 4 different kinds of honey lying around: it's a light sweetener with a distinctive character, suitable for all kinds of uses. And it lasts forever.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2046" PostHistoryTypeId="2" PostId="1104" RevisionGUID="66663961-af50-45e8-810b-c9683ee35ab9" CreationDate="2010-07-16T15:34:50.393" UserId="84" Text="I have an old recipe of my grandmother's for sugar cookies and I'd love for them to turn out just like hers. However, whenever I try to roll out the dough, I find I either can't get it thin enough, it is too sticky or it ends up tearing. What are the proper tools and techniques I need to roll out sugar cookie dough?" />
  <row Id="2047" PostHistoryTypeId="1" PostId="1104" RevisionGUID="66663961-af50-45e8-810b-c9683ee35ab9" CreationDate="2010-07-16T15:34:50.393" UserId="84" Text="Proper Technique for Rolling Sugar Cookies" />
  <row Id="2048" PostHistoryTypeId="3" PostId="1104" RevisionGUID="66663961-af50-45e8-810b-c9683ee35ab9" CreationDate="2010-07-16T15:34:50.393" UserId="84" Text="&lt;please-remove-this-tag&gt;&lt;cookies&gt;" />
  <row Id="2050" PostHistoryTypeId="2" PostId="1105" RevisionGUID="d3396013-c79f-4144-87a1-faa68003501f" CreationDate="2010-07-16T16:05:08.297" UserId="106" Text="The dough and everything with which it comes in contact must be chilled as much as possible.  Chill the dough thoroughly.  Throw the rolling pin in there, too.  Once you take everything out, work quickly so that it doesn't warm up before you're done.&#xD;&#xA;&#xD;&#xA;We experimented with a new cookie dough recipe last Christmas and I ended up rolling it into thick sheets and then putting it in the freezer for a while before I finished rolling it out." />
  <row Id="2051" PostHistoryTypeId="2" PostId="1106" RevisionGUID="430bcaf1-41e1-4638-a8d0-502a03ffc3aa" CreationDate="2010-07-16T16:08:30.993" UserId="217" Text="When I [cooked salmon filets on the grill last night](http://cooking.stackexchange.com/questions/1027/how-do-you-prepare-and-grill-blackened-salmon), after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface of the filet a white liquidy substance that looked sort of like mayonaise or ranch dressing.  What is it and why does it come out during cooking?" />
  <row Id="2052" PostHistoryTypeId="1" PostId="1106" RevisionGUID="430bcaf1-41e1-4638-a8d0-502a03ffc3aa" CreationDate="2010-07-16T16:08:30.993" UserId="217" Text="What's the white liquidy substance that can appear when cooking salmon?" />
  <row Id="2053" PostHistoryTypeId="3" PostId="1106" RevisionGUID="430bcaf1-41e1-4638-a8d0-502a03ffc3aa" CreationDate="2010-07-16T16:08:30.993" UserId="217" Text="&lt;fish&gt;&lt;grilling&gt;&lt;salmon&gt;" />
  <row Id="2054" PostHistoryTypeId="2" PostId="1107" RevisionGUID="5062ad0a-3958-41df-a0db-eb3a15c1db7a" CreationDate="2010-07-16T16:18:04.947" UserId="20" Text="The 'white stuff' you see is fat being broken down during the cooking process.&#xD;&#xA;&#xD;&#xA;one common reason why you see this is because you are over cooking the salmon.&#xD;&#xA;&#xD;&#xA;If you're cooking your salmon to be well done, chances are you will see this. Gently wipe it off before serving for a better presentation. Although that might be tough with blackened salmon." />
  <row Id="2055" PostHistoryTypeId="2" PostId="1108" RevisionGUID="0ed07018-e0f8-412b-81e3-1d6d3f6c2553" CreationDate="2010-07-16T16:23:07.063" UserId="67" Text="There's a lot of things that can throw off baking recipes --&#xD;&#xA;&#xD;&#xA;* Regional variations in flour hardness.  'All purpose' flour from the US South tends to be softer than brands from other areas.&#xD;&#xA;* The humidity and temperature.&#xD;&#xA;* Altitude (affects the boiling point of water, which will require adjusting baking times and possibly leavening agents)&#xD;&#xA;* [How you measure your flour][1] -- I'm lazy and use scoop &amp; sweep -- my mom, however, would use spoon and sweep.&#xD;&#xA;* Size of your eggs.  Most recipes in the US assume 'Large' eggs unless otherwise specified.&#xD;&#xA;* Type of salt used.  Most recipes in the US assume table salt unless otherwise specified.&#xD;&#xA;* How you mix the dough, and how long you mix it.&#xD;&#xA;* How long you rest the dough before rolling out.&#xD;&#xA;&#xD;&#xA;In your case, for rolled doughs:&#xD;&#xA;&#xD;&#xA;* temperature of the dough. (you want it chilled, but not so cold that it crumbles)&#xD;&#xA;* work surface / rolling pin material (specific to your problem, will affect how much things stick, and how they retain/transfer heat)&#xD;&#xA;&#xD;&#xA;You might also want to see [Baking 911 : Cookies Problems][2] and [Baking 911 : Rolled Cookies][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cafefernando.com/how-to-measure-flour/&#xD;&#xA;  [2]: http://www.baking911.com/cookies/problems.htm&#xD;&#xA;  [3]: http://www.baking911.com/cookies/rolled.htm" />
  <row Id="2056" PostHistoryTypeId="2" PostId="1109" RevisionGUID="f78a44f3-7d4f-4fdf-8d12-1a972bc1ab06" CreationDate="2010-07-16T16:28:44.470" UserId="60" Text="I _love_ salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. &#xD;&#xA;&#xD;&#xA;* What other fish have deliciously yummy skins that can stand on their own like a salmon skin can? &#xD;&#xA;* Are there fish whose skins are generally avoided? Examples?&#xD;&#xA;" />
  <row Id="2057" PostHistoryTypeId="1" PostId="1109" RevisionGUID="f78a44f3-7d4f-4fdf-8d12-1a972bc1ab06" CreationDate="2010-07-16T16:28:44.470" UserId="60" Text="What fish have deliciously edible skins?" />
  <row Id="2058" PostHistoryTypeId="3" PostId="1109" RevisionGUID="f78a44f3-7d4f-4fdf-8d12-1a972bc1ab06" CreationDate="2010-07-16T16:28:44.470" UserId="60" Text="&lt;fish&gt;&lt;salmon&gt;&lt;skin&gt;" />
  <row Id="2059" PostHistoryTypeId="2" PostId="1110" RevisionGUID="c67b337d-dfb6-407e-ba7b-51b74de6c66b" CreationDate="2010-07-16T16:50:26.753" UserId="220" Text="The skin of all the small fish I have tried is delicious. I have never tried, e.g. tuna skin, and I imagine that it is too tough and I also wouldn't eat shark skin.  Back when I used to eat fish, I always ate the skin, and found it to be the best part. Beware, though, as while the skin concentrates the deliciousness, it also concentrates the mercury and other contaminants, so you may consider limiting your intake. &#xD;&#xA;" />
  <row Id="2060" PostHistoryTypeId="2" PostId="1111" RevisionGUID="1bcbdd00-9acf-48bc-9b6a-fb955f8a5753" CreationDate="2010-07-16T16:57:15.497" UserId="9" Text="I have a casserole recipe that I generally cook in the oven.  I'd like to try it in my slow cooker for several reasons:  convenience, timing, opening up the oven for another dish.  Is there a general rule of thumb to convert the directions for the oven to an equivalent for a slow cooker?" />
  <row Id="2061" PostHistoryTypeId="1" PostId="1111" RevisionGUID="1bcbdd00-9acf-48bc-9b6a-fb955f8a5753" CreationDate="2010-07-16T16:57:15.497" UserId="9" Text="Converting oven recipe to slow cooker" />
  <row Id="2062" PostHistoryTypeId="3" PostId="1111" RevisionGUID="1bcbdd00-9acf-48bc-9b6a-fb955f8a5753" CreationDate="2010-07-16T16:57:15.497" UserId="9" Text="&lt;slow-cooking&gt;" />
  <row Id="2063" PostHistoryTypeId="2" PostId="1112" RevisionGUID="a7eacc73-3ae3-40dc-9867-b406a83376bc" CreationDate="2010-07-16T17:07:45.947" UserId="60" Text="The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. &#xD;&#xA;&#xD;&#xA;* Do you buy pig skin from a butcher? &#xD;&#xA;* Is there a special type you need? &#xD;&#xA;* How do you judge pig skin quality?&#xD;&#xA;* I'm assuming they're deep fried, does the oil matter?&#xD;&#xA;* Are they a difficult thing to make in your home?" />
  <row Id="2064" PostHistoryTypeId="1" PostId="1112" RevisionGUID="a7eacc73-3ae3-40dc-9867-b406a83376bc" CreationDate="2010-07-16T17:07:45.947" UserId="60" Text="How do you make pork rinds?" />
  <row Id="2065" PostHistoryTypeId="3" PostId="1112" RevisionGUID="a7eacc73-3ae3-40dc-9867-b406a83376bc" CreationDate="2010-07-16T17:07:45.947" UserId="60" Text="&lt;pork&gt;&lt;skin&gt;" />
  <row Id="2066" PostHistoryTypeId="2" PostId="1113" RevisionGUID="8b47a6bb-90b1-4334-bed2-224cf4b1f034" CreationDate="2010-07-16T17:13:40.727" UserId="115" Text="I'm not sure there are any hard and fast rules, however, slow cookers tend to retain liquid better that casseroles, so reducing the amount of liquid by perhaps a third or even a half, is probably a step in the right direction.&#xD;&#xA;&#xD;&#xA;What I've done in the past, is find a recipe for the slow cooker, that's similar to one I would cook in a casserole and work around that. It's worked out pretty well, so far. :)  " />
  <row Id="2067" PostHistoryTypeId="5" PostId="1096" RevisionGUID="f2a472a0-916a-42e5-9060-2692280225fb" CreationDate="2010-07-16T17:27:53.013" UserId="60" Comment="added 237 characters in body" Text="Most people I know who _cook_ scallops actually overcook them. I always buy sushi-grade diver's scallops from my fishmonger. These can be eaten raw, and are most delicious when done so. However if you want to add a little extra flavor, and liven up the appearance of these then sear these briefly on a high heat. If you can get these from a quality source (probably not a supermarket) and you're not hung up on eating raw/rare seafood you'll never look back.&#xD;&#xA;&#xD;&#xA;Unless your scallops have been soaked in a brine, and you're buying the quality scallops I recommend you don't need to rinse them. Otherwise, rinse them thoroughly and pat dry with a paper towel.&#xD;&#xA;&#xD;&#xA;To sear these properly I simply melt a Tbsp or two of butter in a non-stick pan. I use as high a heat as possible (med-high to high) you want to put the scallops in *just* as the butter begins to barely smoke. I've often seen people suggest using clarified butter, but I'm too lazy to try. Place your scallops in the pan and cook them for 30-60 seconds per side. _Don't_ move them around in the pan, otherwise they won't sear as nicely. This is for scallops that are the size of a small childs fist. If you have smaller ones you might need to cook them less.&#xD;&#xA;&#xD;&#xA;Just a brief update because I feel I didn't stress this enough. Fresh, quality scallops are _absolutely not_ intended to be cooked well done. They will be chewy, period. If you are used to them this way, well you're really missing out.&#xD;&#xA;" />
  <row Id="2068" PostHistoryTypeId="2" PostId="1114" RevisionGUID="c118706d-1238-48b3-b9ef-d96ee262cbdb" CreationDate="2010-07-16T17:28:16.537" UserId="41" Text="I believe that a variety of **nuts** - especially but not limited to peanuts&lt;sup&gt;*&lt;/sup&gt;, walnuts, almonds, cashews and pine nuts, are very useful, if not &quot;essential&quot;, to keep around.&#xD;&#xA;&#xD;&#xA;  * Although improper storage can make them go rancid, in-shell nuts in vacuum-sealed containers will last for months or even years.  Shelled nuts can also be canned to split them up and preserve them, if they were bought in bulk.&#xD;&#xA;&#xD;&#xA;  * All sorts of various dishes call for various types of nuts, and many can be substituted for each other, because often the role of nuts in a recipe is to provide texture rather than flavour.&#xD;&#xA;&#xD;&#xA;    * Toasted chopped nuts (particularly peanuts) make a great garnish for virtually any spicy Asian dish.&#xD;&#xA;&#xD;&#xA;    * You can use them as crusts, in desserts or breaded meat.&#xD;&#xA;&#xD;&#xA;    * They make great additions to any dish already using fruit, especially dried fruits such as raisins or currants.&#xD;&#xA;&#xD;&#xA;    * Melt some chocolate over them or candy them and you have a dessert.  If you're truly desperate, you can just season and eat them.&#xD;&#xA;&#xD;&#xA;    * Throw some in a food processor to add texture to a savoury sauce (pine nuts are standard in pesto sauce, but you don't have to stop there.)&#xD;&#xA;&#xD;&#xA;    * You can make &quot;milk&quot; with them (almond is the most common), if you ran out of the real thing or if you're cooking for somebody who's lactose-intolerant.&#xD;&#xA;&#xD;&#xA;    * You can even grind them up very fine and use the result as a flour substitute.&#xD;&#xA;&#xD;&#xA;All in all, I think they fit the bill for &quot;always on hand.&quot;&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;* P.S. Peanuts are technically legumes, not nuts.  For the purposes of this answer, that really doesn't matter.&lt;/sub&gt;" />
  <row Id="2069" PostHistoryTypeId="5" PostId="1114" RevisionGUID="1d929b0b-8824-4bdc-84ce-162cc3c4c24d" CreationDate="2010-07-16T17:33:20.040" UserId="41" Comment="added 3 characters in body" Text="I believe that a variety of **nuts** - especially but not limited to peanuts&lt;sup&gt;*&lt;/sup&gt;, walnuts, almonds, cashews and pine nuts, are very useful, if not &quot;essential&quot;, to keep around.&#xD;&#xA;&#xD;&#xA;  * Although improper storage can make them go rancid, in-shell nuts in vacuum-sealed containers will last for months or even years.  Shelled nuts can also be canned to split them up and preserve them, if they were bought in bulk.&#xD;&#xA;&#xD;&#xA;  * All sorts of various dishes call for various types of nuts, and many can be substituted for each other, because often the role of nuts in a recipe is to provide texture rather than flavour.&#xD;&#xA;&#xD;&#xA;    * Toasted chopped nuts (particularly peanuts) make a great garnish for virtually any spicy Asian dish.&#xD;&#xA;&#xD;&#xA;    * You can use them as crusts, in desserts or breaded meat.&#xD;&#xA;&#xD;&#xA;    * They make great additions to any dish already using fruit, especially dried fruits such as raisins or currants.&#xD;&#xA;&#xD;&#xA;    * Melt some chocolate over them or candy them and you have a dessert.  If you're truly desperate, you can just season and eat them.&#xD;&#xA;&#xD;&#xA;    * Throw some in a food processor to add texture to a savoury sauce (pine nuts are standard in pesto sauce, but you don't have to stop there.)&#xD;&#xA;&#xD;&#xA;    * You can make &quot;milk&quot; with them (almond is the most common), if you ran out of the real thing or if you're cooking for somebody who's lactose-intolerant.&#xD;&#xA;&#xD;&#xA;    * You can even grind them up very fine and use the result as a flour substitute.&#xD;&#xA;&#xD;&#xA;All in all, I think they fit the bill for &quot;always on hand.&quot;&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;* P.S. Peanuts and almonds are technically not nuts.  For the purposes of this answer, that really doesn't matter.&lt;/sub&gt;" />
  <row Id="2070" PostHistoryTypeId="2" PostId="1115" RevisionGUID="07c338e5-dbc8-46db-9242-c612ff4fc5f7" CreationDate="2010-07-16T17:34:12.037" UserId="203" Text="I would suspect you could use Alton Brown's Jerky method.  I haven't done it with herbs but it worked great for the Jerky and should provide the same effect.&#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html&#xD;&#xA;&#xD;&#xA;You use a box fan and paper furnace filters.&#xD;&#xA;&#xD;&#xA;Lay the filters on the out side of the fan with your herbs between the layers of filters, bungee cord the filters to the fan and leave the fan running.&#xD;&#xA;&#xD;&#xA;Not sure timing for the herbs, would just have to check them periodically." />
  <row Id="2071" PostHistoryTypeId="2" PostId="1116" RevisionGUID="eddd64b8-9a6c-4ac4-b47e-6c1d2ba26240" CreationDate="2010-07-16T17:45:57.977" UserId="115" Text="Funnily enough I made some of these just a week ago. They're not at all difficult to make and you can use any rind, which your butcher should be able to supply. &#xD;&#xA;&#xD;&#xA;Depending on your health considerations, you can oven cook them or you can part oven cook part fry.&#xD;&#xA;&#xD;&#xA;Oven cook method:&#xD;&#xA;&#xD;&#xA; - Cut the rinds into 4 by 4cm pieces&#xD;&#xA; - Place in a pan of boiling water for 10 minutes&#xD;&#xA; - allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours&#xD;&#xA; - Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven&#xD;&#xA; - Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.&#xD;&#xA; - Let them cool and add more seasoning, if needed.&#xD;&#xA;&#xD;&#xA;The Oven/Fry method&#xD;&#xA;&#xD;&#xA; - Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)&#xD;&#xA; - Half fill a baking tray with water and place the seasoned rinds on a rack over they tray&#xD;&#xA; - Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.&#xD;&#xA; - Remove form the oven and cut into 4 by 4cm strips&#xD;&#xA; - In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they 'puff' up around 2 to 3 minutes.&#xD;&#xA; - Remove and let the oil be taken-up by paper towel. Season and you're good to go.&#xD;&#xA;&#xD;&#xA;I tried both methods and I preferred the second, something about frying them just 'felt' right :) &#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; " />
  <row Id="2072" PostHistoryTypeId="5" PostId="1073" RevisionGUID="765599c0-d968-43fe-8347-706a157ff2ec" CreationDate="2010-07-16T18:10:31.733" UserId="60" Comment="added 121 characters in body" Text="In a few of the cookbooks I own there are sections that go over a list of &quot;must-haves&quot; for a well stocked pantry. I acknowledge this question is subjective, but I do think that there are a half-dozen to a dozen things out there that _are_ universally essential. I also checked for [other] similar [questions] and the two I found were both open and received lots of community input.&#xD;&#xA;&#xD;&#xA;Specifically I'm looking for things with the following properties:&#xD;&#xA;&#xD;&#xA;* Long shelf life&#xD;&#xA;* Versatility&#xD;&#xA;* Great substitutability for other ingredients&#xD;&#xA;* _May_ work in both savory or sweet dishes (not required)&#xD;&#xA;* Not salt or pepper&#xD;&#xA;* Not olive or vegetable oil&#xD;&#xA;&#xD;&#xA;I rule out those last items because they are obvious.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;Ground rules. Be specific to a single &quot;category&quot; of ingredients. e.g. dry goods, spices, condiments, nuts&#xD;&#xA;&#xD;&#xA;[other]: http://cooking.stackexchange.com/questions/141/which-vinegars-are-essential-to-keep-on-hand&#xD;&#xA;[questions]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen" />
  <row Id="2073" PostHistoryTypeId="5" PostId="54" RevisionGUID="a4042953-79bf-45ac-a36b-4899b1f6dae2" CreationDate="2010-07-16T19:12:07.670" UserId="2" Comment="deleted 4 characters in body; edited tags" Text="I've been watching a lot of Hells Kitchen and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto.  This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong.  I'd like to try making this dish at home so what is the technique I should use to ensure a tasty final result? " />
  <row Id="2074" PostHistoryTypeId="6" PostId="54" RevisionGUID="a4042953-79bf-45ac-a36b-4899b1f6dae2" CreationDate="2010-07-16T19:12:07.670" UserId="2" Comment="deleted 4 characters in body; edited tags" Text="&lt;technique&gt;&lt;rice&gt;&lt;risotto&gt;&lt;italian-cuisine&gt;" />
  <row Id="2075" PostHistoryTypeId="2" PostId="1117" RevisionGUID="010c16e0-a74a-4a20-905d-afd6499a519b" CreationDate="2010-07-16T19:18:16.067" UserId="237" Text="I've had success with cutting onions near running water. " />
  <row Id="2076" PostHistoryTypeId="2" PostId="1118" RevisionGUID="12af14b2-4436-48c1-b55e-0d4c9932dd1d" CreationDate="2010-07-16T19:20:53.580" UserId="25" Text="Here's [one of my jello shot experiments making a Sazerac][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lastmagnolia.com/2010/02/sazerac-jello-shots-experiment.html" />
  <row Id="2077" PostHistoryTypeId="2" PostId="1119" RevisionGUID="093d844d-7a21-4d53-8d5b-0d750b347a25" CreationDate="2010-07-16T19:21:15.107" UserId="238" Text="When cooking steak I have always been told Groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best whats the next best?" />
  <row Id="2078" PostHistoryTypeId="1" PostId="1119" RevisionGUID="093d844d-7a21-4d53-8d5b-0d750b347a25" CreationDate="2010-07-16T19:21:15.107" UserId="238" Text="What oil to use when cooking steak and what difference does it make?" />
  <row Id="2079" PostHistoryTypeId="3" PostId="1119" RevisionGUID="093d844d-7a21-4d53-8d5b-0d750b347a25" CreationDate="2010-07-16T19:21:15.107" UserId="238" Text="&lt;please-remove-this-tag&gt;&lt;steak&gt;&lt;oil&gt;" />
  <row Id="2080" PostHistoryTypeId="2" PostId="1120" RevisionGUID="01039691-8afa-4308-a6ef-706fa8e76814" CreationDate="2010-07-16T19:22:59.313" UserId="239" Text="Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to.&#xD;&#xA;&#xD;&#xA;But if the dinner party is a bit late, or I made the sauce in advance to get time to really draw out all the flavors of the spices, vegetables and meat, sometimes I end up with a way to spicy/hot dish.&#xD;&#xA;&#xD;&#xA;You can always pour a bit water and try to dilute it a bit, but that also takes away all of the good flavor. So is there some trick that I'm missing I can use, when this happens to me (other than being more careful or using the spices later)?" />
  <row Id="2081" PostHistoryTypeId="1" PostId="1120" RevisionGUID="01039691-8afa-4308-a6ef-706fa8e76814" CreationDate="2010-07-16T19:22:59.313" UserId="239" Text="How can you make a sauce less spicy/hot?" />
  <row Id="2082" PostHistoryTypeId="3" PostId="1120" RevisionGUID="01039691-8afa-4308-a6ef-706fa8e76814" CreationDate="2010-07-16T19:22:59.313" UserId="239" Text="&lt;spices&gt;&lt;flavor&gt;" />
  <row Id="2083" PostHistoryTypeId="2" PostId="1121" RevisionGUID="0aee9c6e-7290-4e12-8fbd-43f3ef5d1ceb" CreationDate="2010-07-16T19:23:15.663" UserId="109" Text="According to Alton Brown, you can use a heating pad in a large bowl. Put your chocolate in a smaller bowl and put it on the heating pad. Turn the pad up and keep a close eye on the chocolate." />
  <row Id="2084" PostHistoryTypeId="2" PostId="1122" RevisionGUID="a6d83627-37df-4d66-958a-c07fe61fd594" CreationDate="2010-07-16T19:23:20.250" UserId="41" Text="This question is inspired by [this answer][1] suggesting that honey lasts a long time.  Unfortunately, it doesn't seem to last so long in my cupboard.  I make sure it's sealed tight, but usually after only a week or two it's looking pretty nasty.&#xD;&#xA;&#xD;&#xA;Is there a way to prevent this from happening?  Or is there a standard (not to mention safe) way to &quot;rescue&quot; hardened honey without losing flavour or texture?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1073/what-are-essential-ingredients-to-have-in-your-pantry-at-all-times/1103#1103" />
  <row Id="2085" PostHistoryTypeId="1" PostId="1122" RevisionGUID="a6d83627-37df-4d66-958a-c07fe61fd594" CreationDate="2010-07-16T19:23:20.250" UserId="41" Text="Can I prevent honey from congealing/hardening in the pantry?" />
  <row Id="2086" PostHistoryTypeId="3" PostId="1122" RevisionGUID="a6d83627-37df-4d66-958a-c07fe61fd594" CreationDate="2010-07-16T19:23:20.250" UserId="41" Text="&lt;storage-method&gt;&lt;honey&gt;" />
  <row Id="2087" PostHistoryTypeId="2" PostId="1123" RevisionGUID="9065ac90-1143-4ae7-a42b-ffecb4887f2b" CreationDate="2010-07-16T19:24:33.257" UserId="239" Text="For steaks I really prefer cooking butter instead of oils, I find that the flavor fits the meat better." />
  <row Id="2088" PostHistoryTypeId="2" PostId="1124" RevisionGUID="6d1771fb-fe50-45d0-a14a-ba496d42f6e4" CreationDate="2010-07-16T19:27:55.730" UserId="109" Text="The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starter once I've used some? I don't think I'll use all of it at once." />
  <row Id="2089" PostHistoryTypeId="1" PostId="1124" RevisionGUID="6d1771fb-fe50-45d0-a14a-ba496d42f6e4" CreationDate="2010-07-16T19:27:55.730" UserId="109" Text="How do I feed a sourdough starter?" />
  <row Id="2090" PostHistoryTypeId="3" PostId="1124" RevisionGUID="6d1771fb-fe50-45d0-a14a-ba496d42f6e4" CreationDate="2010-07-16T19:27:55.730" UserId="109" Text="&lt;bread&gt;" />
  <row Id="2091" PostHistoryTypeId="2" PostId="1125" RevisionGUID="b31996d8-2c32-4342-bfed-8efc724b48fe" CreationDate="2010-07-16T19:28:22.657" UserId="258" Text="The flavor is going to be the biggest difference when used on steak.&#xD;&#xA;&#xD;&#xA;Different oils have [different smoke points][1] but for searing stake that doesn't make much of a difference because of the high temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" />
  <row Id="2092" PostHistoryTypeId="2" PostId="1126" RevisionGUID="1ee6630d-5e84-4d74-a834-869d13144906" CreationDate="2010-07-16T19:28:27.507" UserId="41" Text="That's going to be difficult.  If trying a new recipe or experimenting with spices, it's best to start with a combination of spices that you think might be a little bland, and spice it up more as needed.  Once it's already too spicy, you can't really &quot;remove&quot; the spice without changing the flavour, as far as I know.&#xD;&#xA;&#xD;&#xA;If you're keen to change the flavour then you generally have two options: One is to add something **sweet**, such as brown sugar or wine.  The other is to add something **acidic**, such as lemon juice or vinegar.  Or you can add both.&#xD;&#xA;&#xD;&#xA;Either or both of these will help to reduce the &quot;heat&quot; but will also change the flavour, so use sparingly." />
  <row Id="2093" PostHistoryTypeId="2" PostId="1127" RevisionGUID="e3559a1b-0269-4137-9dd6-79f502637af5" CreationDate="2010-07-16T19:29:13.853" UserId="249" Text="I love making buttermilk pancakes but I can never seem to use up my buttermilk before it passes the expiration date. The thing is, if I take a solid whiff of the &quot;expired&quot; buttermilk it smells great (even up to a month after the expire date). &#xD;&#xA;&#xD;&#xA;How can I tell if it's still ok to use?" />
  <row Id="2094" PostHistoryTypeId="1" PostId="1127" RevisionGUID="e3559a1b-0269-4137-9dd6-79f502637af5" CreationDate="2010-07-16T19:29:13.853" UserId="249" Text="How long does it take for buttermilk to go bad?" />
  <row Id="2095" PostHistoryTypeId="3" PostId="1127" RevisionGUID="e3559a1b-0269-4137-9dd6-79f502637af5" CreationDate="2010-07-16T19:29:13.853" UserId="249" Text="&lt;food-safety&gt;" />
  <row Id="2096" PostHistoryTypeId="2" PostId="1128" RevisionGUID="ca75a077-c946-4d95-9c82-595e550ee334" CreationDate="2010-07-16T19:29:51.590" UserId="97" Text="Keep it stored in an airtight container, so that it doesn't absorb moisture from the air.&#xD;&#xA;&#xD;&#xA;If it congeals, heat in hot water until liquid (~10-15 minutes)." />
  <row Id="2097" PostHistoryTypeId="2" PostId="1129" RevisionGUID="5c926e0a-5e1d-405c-9b34-485ef3feb4a2" CreationDate="2010-07-16T19:30:45.520" UserId="254" Text="Dicing onions is the act that takes the most time and cutting and so it likely to cause the most tearing. Here is my technique, and I can dice literally 15 onions before my eyes start to tear up.&#xD;&#xA;&#xD;&#xA;1.  Cut the onion in half, laying the cut sides down. This will keep the gases from escaping while you gut the first half.&#xD;&#xA;&#xD;&#xA;2.  Slice long longitudinal cuts, leaving the slices attached near he root.&#xD;&#xA;&#xD;&#xA;3.  Finish your dice with lateral cuts.&#xD;&#xA;&#xD;&#xA;4.  Put the diced onions in a bowl about 2 feet away.&#xD;&#xA;&#xD;&#xA;The trick here is to leave the second half cut side down while you work with the first half. It makes all the difference." />
  <row Id="2098" PostHistoryTypeId="2" PostId="1130" RevisionGUID="1ab274d0-3e3d-4009-be51-7d193d8d278d" CreationDate="2010-07-16T19:33:31.893" UserId="261" Text="I have two Salmon steaks that I would like to Barbeque. What is a good recipe/technique for BBQing the salmon." />
  <row Id="2099" PostHistoryTypeId="1" PostId="1130" RevisionGUID="1ab274d0-3e3d-4009-be51-7d193d8d278d" CreationDate="2010-07-16T19:33:31.893" UserId="261" Text="BBQ Salmon Steaks" />
  <row Id="2100" PostHistoryTypeId="3" PostId="1130" RevisionGUID="1ab274d0-3e3d-4009-be51-7d193d8d278d" CreationDate="2010-07-16T19:33:31.893" UserId="261" Text="&lt;salmon&gt;&lt;bbq&gt;" />
  <row Id="2101" PostHistoryTypeId="2" PostId="1131" RevisionGUID="f482a37c-ea15-4360-9714-fa71dff96de2" CreationDate="2010-07-16T19:34:22.050" UserId="218" Text="Hmm, sounds like you're getting &quot;raw&quot; unprocessed honey, which is a good thing, because that kind is in all ways better than store processed, but it tends to crystallize very rapidly.&#xD;&#xA;&#xD;&#xA;To return it to it's liquid state, heat it slowly in a double boiler to around 145(f). It should turn clear and liquidy. Once it looks nice, cool it off by adding some cold water to the pot. Don't heat it in a closed containter: honey increases in volume when heated.&#xD;&#xA;" />
  <row Id="2102" PostHistoryTypeId="2" PostId="1132" RevisionGUID="5e610cf3-6202-4941-b8d2-73a291a6fb8f" CreationDate="2010-07-16T19:35:28.490" UserId="258" Text="They can also be used to get a quick reading on the grate temperature of a grill.  Probably not as accurate as a grate mounted thermometer (sometimes seen inside a smoker) though. " />
  <row Id="2103" PostHistoryTypeId="16" PostId="1132" RevisionGUID="5e610cf3-6202-4941-b8d2-73a291a6fb8f" CreationDate="2010-07-16T19:35:28.490" UserId="-1" />
  <row Id="2104" PostHistoryTypeId="2" PostId="1133" RevisionGUID="eb23a5f0-b0bc-4e9b-8327-19010e13dd2f" CreationDate="2010-07-16T19:38:25.720" UserId="25" Text="In New Orleans, steaks have been served in sizzling butter since before [Ruth's Chris made it popular][1].&#xD;&#xA;&#xD;&#xA;Techniques here:&#xD;&#xA;&#xD;&#xA;http://thepauperedchef.com/2009/04/the-butter-steak-whats-the-best-way-to-cook-a-steak.html&#xD;&#xA;http://chowhound.chow.com/topics/278559&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nomenu.com/reviews/RuthsChris.html" />
  <row Id="2105" PostHistoryTypeId="2" PostId="1134" RevisionGUID="ebbd9399-ae7e-449f-a0a1-bc99f52dd073" CreationDate="2010-07-16T19:38:30.090" UserId="218" Text="As long as it's mostly liquid, you're probably ok...Buttermilk tends to turn pretty solid when it goes bad. Still, I'd be scared of using it more than 7-10 days after expiration.&#xD;&#xA;&#xD;&#xA;A good trick is to freeze it in the quantities that you typically use, and thaw as needed." />
  <row Id="2106" PostHistoryTypeId="2" PostId="1135" RevisionGUID="5ceedcce-cb17-40f3-b4f4-86a2f1e3c7b7" CreationDate="2010-07-16T19:38:43.113" UserId="259" Text="Buttermilk should hold for sometime after the expiry date, in general you should be wary if it has become chunky, and of course (like all food) if it becomes molded.&#xD;&#xA;&#xD;&#xA;I've also ran across a few things that said it would have a taste that is more bitter than usual the worse off it becomes." />
  <row Id="2107" PostHistoryTypeId="2" PostId="1136" RevisionGUID="ae0922d3-3fd6-46b9-a19e-f14a45ada972" CreationDate="2010-07-16T19:39:04.283" UserId="246" Text="Every time I try to bake cream puffs the shells deflate before I can fill them with the cream.  &#xD;&#xA;&#xD;&#xA;I have tried poking a hole in the shell with a toothpick in the last few minutes of baking. I have also tried leaving the shells in an &quot;off&quot; oven with the door open to slow the cooling process but have not had success. &#xD;&#xA;&#xD;&#xA;Does anyone have any other suggestions to solve this problem? " />
  <row Id="2108" PostHistoryTypeId="1" PostId="1136" RevisionGUID="ae0922d3-3fd6-46b9-a19e-f14a45ada972" CreationDate="2010-07-16T19:39:04.283" UserId="246" Text="How do I prevent cream puff shells from deflating?" />
  <row Id="2109" PostHistoryTypeId="3" PostId="1136" RevisionGUID="ae0922d3-3fd6-46b9-a19e-f14a45ada972" CreationDate="2010-07-16T19:39:04.283" UserId="246" Text="&lt;baking&gt;&lt;dessert&gt;" />
  <row Id="2110" PostHistoryTypeId="2" PostId="1137" RevisionGUID="1054408e-e739-41ea-b4e9-dad7f2f77a9e" CreationDate="2010-07-16T19:39:23.177" UserId="239" Text="I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what I know, I have picked a long the way, trying out some different stuff, practice etc.&#xD;&#xA;&#xD;&#xA;I would really like to improve my cutting speed, for when it's really needed to be able to cut fast, but I don't know how to go about it. I really don't want to risk my fingers. So is there some good rules, guides or techniques I can use or practice to become more proficient with knives without risking cutting my fingers?" />
  <row Id="2111" PostHistoryTypeId="1" PostId="1137" RevisionGUID="1054408e-e739-41ea-b4e9-dad7f2f77a9e" CreationDate="2010-07-16T19:39:23.177" UserId="239" Text="How can I safely improve my cutting technique" />
  <row Id="2112" PostHistoryTypeId="3" PostId="1137" RevisionGUID="1054408e-e739-41ea-b4e9-dad7f2f77a9e" CreationDate="2010-07-16T19:39:23.177" UserId="239" Text="&lt;technique&gt;&lt;cutting&gt;" />
  <row Id="2113" PostHistoryTypeId="2" PostId="1138" RevisionGUID="c6ec5dc5-ab1d-4aab-b128-d6870eb49825" CreationDate="2010-07-16T19:40:17.557" UserId="264" Text="I'm looking for some common (or not so common) ingredients that you add to your instant ramen to make it a little closer to a full-blown meal." />
  <row Id="2114" PostHistoryTypeId="1" PostId="1138" RevisionGUID="c6ec5dc5-ab1d-4aab-b128-d6870eb49825" CreationDate="2010-07-16T19:40:17.557" UserId="264" Text="How to go from instant ramen to gourmet meal?" />
  <row Id="2115" PostHistoryTypeId="3" PostId="1138" RevisionGUID="c6ec5dc5-ab1d-4aab-b128-d6870eb49825" CreationDate="2010-07-16T19:40:17.557" UserId="264" Text="&lt;ingredients&gt;" />
  <row Id="2116" PostHistoryTypeId="2" PostId="1139" RevisionGUID="f2acfbae-cf6b-4b30-a91d-78959548d441" CreationDate="2010-07-16T19:40:18.727" UserId="238" Text="Baked potatoes are great as everyone knows but what is fastest way to cook them (obviously preserving the taste). &#xD;&#xA;&#xD;&#xA;Normally I do about 10 minutes in the microwave and then in the oven till the top starts to crisp.&#xD;&#xA;&#xD;&#xA;But is there a better way?" />
  <row Id="2117" PostHistoryTypeId="1" PostId="1139" RevisionGUID="f2acfbae-cf6b-4b30-a91d-78959548d441" CreationDate="2010-07-16T19:40:18.727" UserId="238" Text="Fastest way to cook a baked potato?" />
  <row Id="2118" PostHistoryTypeId="3" PostId="1139" RevisionGUID="f2acfbae-cf6b-4b30-a91d-78959548d441" CreationDate="2010-07-16T19:40:18.727" UserId="238" Text="&lt;potatoes&gt;" />
  <row Id="2119" PostHistoryTypeId="2" PostId="1140" RevisionGUID="89f62e57-eb88-4d26-ad2e-9466099ec311" CreationDate="2010-07-16T19:40:30.927" UserId="260" Text="Striped Bass and Red Snapper have great skin which you can leave on when preparing fish, and then let crisp up and eat with the fillet." />
  <row Id="2120" PostHistoryTypeId="2" PostId="1141" RevisionGUID="eb0bf0de-0edf-4bfb-8f7a-9418e81e44ef" CreationDate="2010-07-16T19:40:37.197" UserId="266" Text="Cutting fast with a good sharp knife works well for me.  A couple times I tried wearing a swimming mask and a snorkel (I learned that from watching &quot;Diva&quot; all those years ago) and that worked but is overkill most of the time." />
  <row Id="2121" PostHistoryTypeId="2" PostId="1142" RevisionGUID="7bdf31e2-8808-4de4-93d5-863192712984" CreationDate="2010-07-16T19:41:11.597" UserId="248" Text="Here is a usefull link I read recently from Lifehacker: [Seven Myths About Grilling a Steak][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lifehacker.com/5571192/seven-myths-about-grilling-a-steak" />
  <row Id="2122" PostHistoryTypeId="2" PostId="1143" RevisionGUID="8452b07c-dba2-4c98-8aba-531143e98304" CreationDate="2010-07-16T19:42:33.307" UserId="284" Text="What's the best way to cook fall-off-the-bone baby-back ribs?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2123" PostHistoryTypeId="1" PostId="1143" RevisionGUID="8452b07c-dba2-4c98-8aba-531143e98304" CreationDate="2010-07-16T19:42:33.307" UserId="284" Text="What's the best way to cook fall-off-the-bone baby-back ribs" />
  <row Id="2124" PostHistoryTypeId="3" PostId="1143" RevisionGUID="8452b07c-dba2-4c98-8aba-531143e98304" CreationDate="2010-07-16T19:42:33.307" UserId="284" Text="&lt;bbq&gt;&lt;ribs&gt;" />
  <row Id="2125" PostHistoryTypeId="2" PostId="1144" RevisionGUID="854bab5e-c496-4823-89da-cb41501537f7" CreationDate="2010-07-16T19:42:45.680" UserId="266" Text="The only thing I've ever done for BBQ salmon is to put something on it (I usually just put a couple lemon slices, sometimes a bit of BBQ sauce) wrap it in foil, and cook it." />
  <row Id="2126" PostHistoryTypeId="2" PostId="1145" RevisionGUID="9b6e59ff-fc6a-49a8-8a9c-364fbc8661f0" CreationDate="2010-07-16T19:43:17.207" UserId="278" Text="i love doing it this way, it's not quite &quot;BBQ&quot; other than that it is cooked on the bbq itself.  &#xD;&#xA;&#xD;&#xA;put the steaks on some foil then salt &amp; pepper them.  lay on top of them some lemon slices and some sprigs of oregano. put a splash of white wine on it then seal the foil into a tent shape with the steak inside.   pull off after about 10 minutes or until the steaks are how you like them." />
  <row Id="2127" PostHistoryTypeId="2" PostId="1146" RevisionGUID="7ccd0823-d00f-4673-869f-bcf08f83bb90" CreationDate="2010-07-16T19:44:13.973" UserId="280" Text="Any vegtable you'd like in soup, just make sure you cook it a little bit before you drop it in the ramen pot, since they'll need a bit more time to cook than the noodles.&#xD;&#xA;&#xD;&#xA;Carrots and celery fit well with the standard flavors of the ramen." />
  <row Id="2128" PostHistoryTypeId="2" PostId="1147" RevisionGUID="7487b81e-d4b5-4501-a067-e55d575fae93" CreationDate="2010-07-16T19:44:28.437" UserId="288" Text="If your honey is in a glass jar, you can also just remove the lid and put it in the microwave for 20 - 30 seconds or so. All you're trying to do is heat it up so it goes back to liquid form. (But don't microwave it in plastic! Yuck!) I've never found a way to keep raw honey from crystallizing in the first place, though. " />
  <row Id="2129" PostHistoryTypeId="2" PostId="1148" RevisionGUID="0be3c02e-e23e-433e-b3a2-61eee510b53a" CreationDate="2010-07-16T19:45:16.187" UserId="266" Text="Cream usually takes the edge off of spiciness, but it depends on the type of spice, and obviously on whether you can add anything creamy to the dish.  For Thai food (for example) if you request that the curry be mild, they'll just dump in some more coconut milk." />
  <row Id="2130" PostHistoryTypeId="2" PostId="1149" RevisionGUID="c81069d8-eb6f-4665-ac64-06b7ae681b67" CreationDate="2010-07-16T19:45:59.790" UserId="46" Text="This technique works well. If your sauce starts to split take the pot off the heat immediately and put he entire pot in the sink in an inch of ice cold water to cool it quickly. Add a tsp of ice cold water to the sauce and whisk vigorously. May have to add a 2nd tsp but don't add too much at once.&#xD;&#xA;&#xD;&#xA;If you find your sauce splitting often try a little lower heat or a copper pot for better heat distribution. &#xD;&#xA;&#xD;&#xA;To hold the sauce at temp a thermos works well." />
  <row Id="2131" PostHistoryTypeId="2" PostId="1150" RevisionGUID="54f7eebb-0554-4960-b9eb-bc414a241e94" CreationDate="2010-07-16T19:46:24.483" UserId="159" Text="I had a metal steamer basket (as suggested by [hobodave][1]), but I prefer a [silicone steamer basket][2] ... it will last forever, is dishwasher safe, and doesn't rust or get hard to fold up.&#xD;&#xA;&#xD;&#xA;I don't care for the steamer bags because they are wasteful (and expensive), and I don't care for the microwave because it is too easy to overcook, particularly small quantities.&#xD;&#xA;&#xD;&#xA;My procedure ... &#xD;&#xA;&#xD;&#xA; 1. Chop the veggies into whatever size/shape desired.&#xD;&#xA; 2. Put the steamer in the pot, and fill to just below it with water.&#xD;&#xA; 3. Boil the water.&#xD;&#xA; 4. Add the veggies, keep the water boiling, cover.&#xD;&#xA; 5. Wait a few minutes, then check every few minutes. Turn off the heat when done to your preference .. time depends on the amount and type of vegetable and desired crispness.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1056/how-do-you-steam-vegetables/1057#1057&#xD;&#xA;  [2]: http://www.amazon.com/Chefn-Sleekstor-VeggiSteam-Silicone-Steamer/dp/B001QXDRIM/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1279308551&amp;sr=1-1" />
  <row Id="2132" PostHistoryTypeId="2" PostId="1151" RevisionGUID="72914016-7815-44c3-b216-e93e54c9f76a" CreationDate="2010-07-16T19:46:30.617" UserId="32" Text="Microwave is by far the fastest way. &#xD;&#xA;&#xD;&#xA;I only like to cook my baked potatoes in the microwave if the oven isn't free." />
  <row Id="2133" PostHistoryTypeId="2" PostId="1152" RevisionGUID="0e2c62e8-9de1-46fa-926b-6205011bd859" CreationDate="2010-07-16T19:46:32.457" UserId="218" Text="Typically the &quot;raw&quot; rind is referred to as a &quot;pellet&quot;, so you need to Google &quot;pork rind pellets&quot; to find &lt;a href=&quot;http://www.wallacesporkskins.com/popyourownpo.html&quot;&gt;sellers&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;Warning: they tend to come in huge bags, so unless you want to experience death by 65lb bag of pork-rind-pellets, go in with some friends." />
  <row Id="2134" PostHistoryTypeId="5" PostId="1128" RevisionGUID="1fa207d7-69a8-4191-9c49-8857e11b448b" CreationDate="2010-07-16T19:47:05.793" UserId="97" Comment="added 22 characters in body" Text="Keep it stored in an airtight container, so that it doesn't absorb moisture from the air.&#xD;&#xA;&#xD;&#xA;If it congeals, put the container in hot water until honey is liquid (~10-15 minutes)." />
  <row Id="2135" PostHistoryTypeId="2" PostId="1153" RevisionGUID="b12f0e72-384d-4107-8a83-37d09e55bb96" CreationDate="2010-07-16T19:47:32.703" UserId="25" Text="You can get roux [in a jar][1]&#xD;&#xA;&#xD;&#xA;You can also make roux [in the microwave][2]&#xD;&#xA;&#xD;&#xA;You can even make a [dry roux][3] without any oil!&#xD;&#xA;&#xD;&#xA;The most difficult part of making a roux on top of the stove is that you could burn it and have to start all over again.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.savoiesfoods.com/products_roux.html&#xD;&#xA;  [2]: http://www.realcajunrecipes.com/recipes/cajun/roux-microwave/129.rcr&#xD;&#xA;  [3]: http://www.gumbocooking.com/dry-roux.html" />
  <row Id="2136" PostHistoryTypeId="6" PostId="1119" RevisionGUID="c4e7e90d-3e39-43b3-9d4a-253c5c3a5644" CreationDate="2010-07-16T19:47:49.787" UserId="238" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;frying&gt;&lt;steak&gt;&lt;oil&gt;" />
  <row Id="2137" PostHistoryTypeId="6" PostId="1139" RevisionGUID="387f50a7-4cd8-41a5-bef7-5eb46ff86b52" CreationDate="2010-07-16T19:48:26.413" UserId="238" Comment="edited tags" Text="&lt;potatoes&gt;&lt;oven&gt;" />
  <row Id="2138" PostHistoryTypeId="2" PostId="1154" RevisionGUID="785dec4e-18cf-4ee3-b833-1d92b25f5830" CreationDate="2010-07-16T19:48:46.087" UserId="292" Text="Drop in an egg in the last bit of cooking. The egg will cook quickly, and it's a good way to add some protein.&#xD;&#xA;&#xD;&#xA;Also try adding in some scallions, random veggies, and maybe some hot sauce if you want to spice it up a bit." />
  <row Id="2139" PostHistoryTypeId="2" PostId="1155" RevisionGUID="06c810c8-4899-43b5-9a1b-c452f33b917d" CreationDate="2010-07-16T19:49:44.633" UserId="288" Text="If you've never made scrambled eggs the Gordon Ramsey way you're really missing out. He calls for fresh cream, but I use sour cream and find it works just as well and gives a nice tangy flavor. Great video where he demonstrates the technique: http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs&#xD;&#xA;&#xD;&#xA;According to him, one of the reasons to add milk or cream is to cool the eggs down so they don't keep cooking after you remove them from the heat. " />
  <row Id="2140" PostHistoryTypeId="2" PostId="1156" RevisionGUID="bcc53376-7a1d-4305-a2c7-b6dd8b593f90" CreationDate="2010-07-16T19:49:52.823" UserId="51" Text="Pre-cooking in the microwave while the oven heats works well if you wrap the potato in a layer or two of plastic wrap just after washing it so that it is still damp.  I usually try to turn the potato over after 5 minutes to get even baking." />
  <row Id="2141" PostHistoryTypeId="2" PostId="1157" RevisionGUID="6398b5b6-0f31-45f3-9974-a8dcb6ba89b1" CreationDate="2010-07-16T19:50:29.827" UserId="281" Text="Alton Brown's &quot;I'm just here for the food&quot; is a great go-to if you need to look up a technique.&#xD;&#xA;&#xD;&#xA;As far as recipes go, I've loved everything I've cooked out of two Jamie Oliver books. &quot;The Naked Chef&quot; and &quot;Food Revolution&quot;. Both contain simple recipes that use fresh ingredients.&#xD;&#xA;&#xD;&#xA;You also can't really go wrong with any book authored by Julia Child. " />
  <row Id="2142" PostHistoryTypeId="16" PostId="1157" RevisionGUID="6398b5b6-0f31-45f3-9974-a8dcb6ba89b1" CreationDate="2010-07-16T19:50:29.827" UserId="-1" />
  <row Id="2143" PostHistoryTypeId="2" PostId="1158" RevisionGUID="2747e85a-a474-408f-81c7-4a46cc50c30f" CreationDate="2010-07-16T19:50:35.347" UserId="296" Text="Microwave would be your best bet. Don't forget to poke holes in it first.&#xD;&#xA;&#xD;&#xA;Here's a step by step instruction guide:&#xD;&#xA;http://www.wikihow.com/Bake-a-Potato-in-the-Microwave" />
  <row Id="2144" PostHistoryTypeId="2" PostId="1159" RevisionGUID="ea3c1fff-62c0-4e79-988a-0538032b315f" CreationDate="2010-07-16T19:51:43.957" UserId="293" Text="I want to make corned beef, completely from scratch. How do I:&#xD;&#xA;&#xD;&#xA; - Select the cut of beef to corn?&#xD;&#xA; - Corn that cut?&#xD;&#xA;&#xD;&#xA;I'm well aware of how to prepare corned beef _after_ that process, but I'd like to start from scratch. &#xD;&#xA;&#xD;&#xA;Is this possible to do at home with basic equipment? If so, how?" />
  <row Id="2145" PostHistoryTypeId="1" PostId="1159" RevisionGUID="ea3c1fff-62c0-4e79-988a-0538032b315f" CreationDate="2010-07-16T19:51:43.957" UserId="293" Text="Corned Beef - From Scratch" />
  <row Id="2146" PostHistoryTypeId="3" PostId="1159" RevisionGUID="ea3c1fff-62c0-4e79-988a-0538032b315f" CreationDate="2010-07-16T19:51:43.957" UserId="293" Text="&lt;recipe&gt;" />
  <row Id="2147" PostHistoryTypeId="2" PostId="1160" RevisionGUID="7eb5a3d5-dc8c-4380-83a2-7955834f7914" CreationDate="2010-07-16T19:51:51.460" UserId="259" Text="A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. &#xD;&#xA;&#xD;&#xA;It didn't seem like there was anything that would specifically make this impossible so I ask:&#xD;&#xA;&#xD;&#xA;Is it possible to make Jalapeno jelly, and if not, what would I need to do to make it?" />
  <row Id="2148" PostHistoryTypeId="1" PostId="1160" RevisionGUID="7eb5a3d5-dc8c-4380-83a2-7955834f7914" CreationDate="2010-07-16T19:51:51.460" UserId="259" Text="How to make Jalapeno Jelly?" />
  <row Id="2149" PostHistoryTypeId="3" PostId="1160" RevisionGUID="7eb5a3d5-dc8c-4380-83a2-7955834f7914" CreationDate="2010-07-16T19:51:51.460" UserId="259" Text="&lt;please-remove-this-tag&gt;&lt;recipe&gt;" />
  <row Id="2150" PostHistoryTypeId="6" PostId="30" RevisionGUID="a01bafbe-8adc-454f-b9b3-904a29f04537" CreationDate="2010-07-16T19:52:11.180" UserId="86" Comment="edited tags" Text="&lt;canning&gt;&lt;pressure-canner&gt;&lt;food-preservation&gt;" />
  <row Id="2151" PostHistoryTypeId="2" PostId="1161" RevisionGUID="90e0f308-0efd-4440-b7b2-82612d04d219" CreationDate="2010-07-16T19:52:12.007" UserId="25" Text="What is the difference between Cajun and Creole cuisine?" />
  <row Id="2152" PostHistoryTypeId="1" PostId="1161" RevisionGUID="90e0f308-0efd-4440-b7b2-82612d04d219" CreationDate="2010-07-16T19:52:12.007" UserId="25" Text="What is the difference between Cajun and Creole cuisine?" />
  <row Id="2153" PostHistoryTypeId="3" PostId="1161" RevisionGUID="90e0f308-0efd-4440-b7b2-82612d04d219" CreationDate="2010-07-16T19:52:12.007" UserId="25" Text="&lt;cooking-techniques&gt;&lt;cajun-cuisine&gt;&lt;creole&gt;&lt;cooking-styles&gt;" />
  <row Id="2154" PostHistoryTypeId="2" PostId="1162" RevisionGUID="44714e1e-1fe5-444e-9cf6-0df33682290d" CreationDate="2010-07-16T19:53:24.560" UserId="300" Text="Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?" />
  <row Id="2155" PostHistoryTypeId="1" PostId="1162" RevisionGUID="44714e1e-1fe5-444e-9cf6-0df33682290d" CreationDate="2010-07-16T19:53:24.560" UserId="300" Text="How to soft boil an egg" />
  <row Id="2156" PostHistoryTypeId="3" PostId="1162" RevisionGUID="44714e1e-1fe5-444e-9cf6-0df33682290d" CreationDate="2010-07-16T19:53:24.560" UserId="300" Text="&lt;eggs&gt;&lt;boiling&gt;" />
  <row Id="2157" PostHistoryTypeId="6" PostId="1079" RevisionGUID="82a03318-754b-48bf-a5e6-7c23096a96a9" CreationDate="2010-07-16T19:53:24.653" UserId="86" Comment="edited tags" Text="&lt;fermentation&gt;&lt;food-preservation&gt;" />
  <row Id="2158" PostHistoryTypeId="6" PostId="821" RevisionGUID="afbbbace-46ad-4e25-bd2f-03d5f2d1a17e" CreationDate="2010-07-16T19:53:36.433" UserId="86" Comment="edited tags" Text="&lt;eggs&gt;&lt;best-practices&gt;&lt;freezing&gt;&lt;food-preservation&gt;" />
  <row Id="2159" PostHistoryTypeId="6" PostId="1160" RevisionGUID="af751d72-69b8-4243-96e6-05b92781e3e0" CreationDate="2010-07-16T19:53:58.460" UserId="86" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;recipe&gt;&lt;jalapeno&gt;&lt;jelly&gt;" />
  <row Id="2160" PostHistoryTypeId="2" PostId="1163" RevisionGUID="34718a67-2d5d-4fac-9e28-80c301406de7" CreationDate="2010-07-16T19:54:00.770" UserId="296" Text="Here's a detailed description of the differences: http://www.tabasco.com/taste_tent/menu_planning/cajun_vs_creole_cooking.cfm" />
  <row Id="2161" PostHistoryTypeId="2" PostId="1164" RevisionGUID="e5da039c-970d-4584-adc6-cf06c8653a08" CreationDate="2010-07-16T19:54:01.393" UserId="117" Text="I use thin chopped bacon slices(uncooked) as a flavoring agent. Also drop 1-2 eggs in there and stir, this adds texture. &#xD;&#xA;&#xD;&#xA;I normally stir-fry some chopped steak on the side and dump in the ramen afterwards. I don't use the seasoning pack that comes with the ramen. For flavoring, I use ponzu sauce, soy sauce and vinegar mixed with garlic powder.&#xD;&#xA;&#xD;&#xA;Here's my process with photos:&#xD;&#xA;&#xD;&#xA;http://www.flickr.com/photos/jinny76/sets/72157607170272817/&#xD;&#xA;" />
  <row Id="2162" PostHistoryTypeId="2" PostId="1165" RevisionGUID="4dcc0437-7606-4775-9504-37151587556d" CreationDate="2010-07-16T19:54:17.350" UserId="60" Text="This can be a hard one to get right. &#xD;&#xA;&#xD;&#xA;There are three important phases of baking these:&#xD;&#xA;&#xD;&#xA;* An brief initial high heat phase&#xD;&#xA;* A longer lower heat phase&#xD;&#xA;* A brief slow cooling phase&#xD;&#xA;&#xD;&#xA;For the initial phase I go with 400℉ for 15 minutes. The high heat provides a rapid rise with a hollow center.&#xD;&#xA;&#xD;&#xA;For the second phase I reduce the heat to 350℉ for 30-40 minutes. This phase allows the shells to firm up and dries out the center. At this point you should cut one of them in half and see how moist the center is. It's important that the center of the dough be as dry as possible here, having an undercooked center is what causes the dough to deflate. A little bit of moisture is ok.&#xD;&#xA;&#xD;&#xA;For the final phase, turn the oven off and let them cool with the door _ajar_ for 10-15 minutes. With the door fully open the rapid cooling can also trigger deflation." />
  <row Id="2163" PostHistoryTypeId="6" PostId="386" RevisionGUID="9dbafba2-5bd3-41b8-9add-8e53abed3d9f" CreationDate="2010-07-16T19:54:36.213" UserId="86" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;food-preservation&gt;" />
  <row Id="2164" PostHistoryTypeId="2" PostId="1166" RevisionGUID="8b4a3392-0d0e-430e-bf0f-19ddef644f85" CreationDate="2010-07-16T19:55:27.457" UserId="137" Text="You may want to consider a butter/oil mix. I find that works well as the oil has a higher smoking point but butter adds flavor." />
  <row Id="2165" PostHistoryTypeId="2" PostId="1167" RevisionGUID="296999a1-875b-4c92-829a-884516349664" CreationDate="2010-07-16T19:55:30.110" UserId="288" Text="1. Throw away the flavoring packet&#xD;&#xA;&#xD;&#xA;2. After you empty the ramen out, put peanut butter, soy sauce, a bit of chili oil and a bit of water in the pot, and heat and stir it just enough that the peanut butter melts. You could also add some scallions or other veggies at this point (frozen peas are especially good!) Now add the noodles back into the pot and toss enough to coat them in the sauce. Yum. &#xD;&#xA;" />
  <row Id="2167" PostHistoryTypeId="2" PostId="1168" RevisionGUID="d4529ec1-932e-46d7-88e2-8925ac04bdb9" CreationDate="2010-07-16T19:57:15.207" UserId="293" Text="I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat.&#xD;&#xA;&#xD;&#xA;Almost all of them opened after about 15 minutes, some did not. The ones that opened were done perfectly, should I just throw away the rest, or would a few more minutes in the skillet be in order?" />
  <row Id="2168" PostHistoryTypeId="1" PostId="1168" RevisionGUID="d4529ec1-932e-46d7-88e2-8925ac04bdb9" CreationDate="2010-07-16T19:57:15.207" UserId="293" Text="How do you know when mussels are done?" />
  <row Id="2169" PostHistoryTypeId="3" PostId="1168" RevisionGUID="d4529ec1-932e-46d7-88e2-8925ac04bdb9" CreationDate="2010-07-16T19:57:15.207" UserId="293" Text="&lt;food-safety&gt;" />
  <row Id="2170" PostHistoryTypeId="5" PostId="1160" RevisionGUID="bd6a91cf-0b71-452c-9645-6188d09e8186" CreationDate="2010-07-16T19:57:27.577" UserId="259" Comment="deleted 1 characters in body" Text="A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. &#xD;&#xA;&#xD;&#xA;It didn't seem like there was anything that would specifically make this impossible so I ask:&#xD;&#xA;&#xD;&#xA;Is it possible to make Jalapeno jelly, and if so, what would I need to do to make it?" />
  <row Id="2171" PostHistoryTypeId="2" PostId="1170" RevisionGUID="bb0e3ae3-feb5-4dd4-86fb-191bc1ba7353" CreationDate="2010-07-16T19:57:44.410" UserId="264" Text="My first cut of any vegetable/etc is always make a flat side. If you're trying to hit a moving target, you'll probably be slicing slower.&#xD;&#xA;" />
  <row Id="2172" PostHistoryTypeId="2" PostId="1171" RevisionGUID="fd862057-3e85-4683-a0ed-c9a78e4ed162" CreationDate="2010-07-16T19:57:50.340" UserId="152" Text="There's &lt;a href=&quot;http://www.google.com/search?q=jalapeno+jelly&amp;spell=1&quot;&gt;quite a few recipes online&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://allrecipes.com//Recipe/jalapeno-jelly/Detail.aspx&quot;&gt;This one&lt;/a&gt; seems pretty simple.&#xD;&#xA;&#xD;&#xA;It looks like in general, you:&#xD;&#xA;&#xD;&#xA;1. Liquify your peppers&#xD;&#xA;1. Cook the result with vinegar&#xD;&#xA;1. Strain it&#xD;&#xA;1. Cook the result with salt and sugar&#xD;&#xA;1. Add some pectin&#xD;&#xA;1. Add some whole jalepenos (probably optional)&#xD;&#xA;1. Transfer to jars" />
  <row Id="2173" PostHistoryTypeId="2" PostId="1172" RevisionGUID="0817d5af-cfbe-471e-aa4c-b30bc90e5ceb" CreationDate="2010-07-16T19:58:03.893" UserId="281" Text="Buy a cedar plank. Soak it in salted water for a couple of hours&#xD;&#xA;&#xD;&#xA;Rub the salmon with olive oil and season it with a little bit of salt, I use kosher salt or smoked sea salt but regular table salt will work just fine. Then put the salmon on top of the plank, skin side down. Then put the plank on the BBQ. You can see the fish cook, it will get pinkish-white starting from the skin and traveling up. If your grill has a top, close it and cook for about 20-30 minutes. Check it to make sure it's not drying out. Internal temp should be around 130 or so." />
  <row Id="2174" PostHistoryTypeId="2" PostId="1173" RevisionGUID="26b22ab3-b8fe-4121-8a69-610e931252db" CreationDate="2010-07-16T19:58:42.303" UserId="300" Text="Grilling / broiling the potato after it comes out of the microwave is quicker than baking it and achieves the same crispy outside.&#xD;&#xA;&#xD;&#xA;If you really prefer them baked though, you can speed this up by inserting a large metal skewer into the potato while it's in the oven " />
  <row Id="2175" PostHistoryTypeId="2" PostId="1174" RevisionGUID="f206e8e1-bc01-42e4-ac84-06c305f4413a" CreationDate="2010-07-16T19:58:45.750" UserId="51" Text="For making gravy I prefer to make dark roux in the oven.  Melt 1 part butter in a baking dish, sprinkle with 1 part flour, bake for 30 minutes (stirring and re-spreading half way through).  This works great once you have taken the turkey or roast out of the oven to rest.  Once you have your roux to the desired color starting adding your drippings and broth for a great gravy." />
  <row Id="2176" PostHistoryTypeId="2" PostId="1175" RevisionGUID="3322b5c1-2da7-4051-8806-ca7aa6ffda77" CreationDate="2010-07-16T19:59:25.450" UserId="281" Text="Everything. Chicken works well. Pork and brisket taste great after taking on the smokey flavor. A ham steak would be good too." />
  <row Id="2177" PostHistoryTypeId="2" PostId="1176" RevisionGUID="93847296-aacb-4794-bfd2-bacbea6b262f" CreationDate="2010-07-16T19:59:54.047" UserId="238" Text="[River Cottage Everyday][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/River-Cottage-Everyday-Hugh-Fearnley-Whittingstall/dp/0747598401/" />
  <row Id="2178" PostHistoryTypeId="16" PostId="1176" RevisionGUID="93847296-aacb-4794-bfd2-bacbea6b262f" CreationDate="2010-07-16T19:59:54.047" UserId="-1" />
  <row Id="2179" PostHistoryTypeId="2" PostId="1177" RevisionGUID="e623e92d-1c90-4699-8d04-ace7c9b863f7" CreationDate="2010-07-16T20:00:09.880" UserId="296" Text="Yep, it's possible! AllRecipes has a highly rated recipe for Jalapeño jelly:&#xD;&#xA;http://allrecipes.com//Recipe/jalapeno-jelly/Detail.aspx" />
  <row Id="2180" PostHistoryTypeId="2" PostId="1178" RevisionGUID="4318a1e6-1183-4dbb-ae58-3a944a7bec9a" CreationDate="2010-07-16T20:00:52.327" UserId="60" Text="You should throw them out. Mussels that don't open were quite possibly dead and decomposing for an unknown period of time prior to cooking. You don't want to take a chance here.&#xD;&#xA;&#xD;&#xA;Just in case future readers don't know, mussels, clams, and other in-shell shellfish are _still alive_ when you buy them. " />
  <row Id="2181" PostHistoryTypeId="2" PostId="1179" RevisionGUID="b58f3521-8fb8-452e-87f2-e76545c825ca" CreationDate="2010-07-16T20:01:03.373" UserId="239" Text="When mussels don't open when cooked, it means that they were dead before you cooked them. Don't eat them you can risk becoming very very sick." />
  <row Id="2182" PostHistoryTypeId="5" PostId="1079" RevisionGUID="ead25618-4d61-4e7a-bec7-4029a1d0ea55" CreationDate="2010-07-16T20:01:57.193" UserId="71" Comment="added yogurt!" Text=" - Pickles, dilly beans, etc. (different veggies, same technique)&#xD;&#xA; - Kombucha&#xD;&#xA; - Sauerkraut&#xD;&#xA; - Kimchi&#xD;&#xA; - Yogurt&#xD;&#xA;" />
  <row Id="2183" PostHistoryTypeId="6" PostId="1079" RevisionGUID="ead25618-4d61-4e7a-bec7-4029a1d0ea55" CreationDate="2010-07-16T20:01:57.193" UserId="71" Comment="added yogurt!" Text="&lt;food-preservation&gt;&lt;fermentation&gt;" />
  <row Id="2184" PostHistoryTypeId="2" PostId="1180" RevisionGUID="be2a042d-3635-478d-9422-4c159d8e8e2b" CreationDate="2010-07-16T20:01:58.393" UserId="310" Text="I can't tell if this question is 4 real or an internet version of a blonde joke; I'm going to hope you are asking in earnest and answer seriously: Cook the egg in already boiling water for 4 minutes and remove. Hack off (more like tap) the top of the shell with your spoon, add some sea salt, and dunk in slender pieces of toast until you have consumed all of the egg deliciousness. If the egg is cold from the fridge, put it in the pan with the water as you bring to a boil; if the egg is room temperature (better), drop it into the already boiling water. Best breakfast! Even Nigella agrees." />
  <row Id="2185" PostHistoryTypeId="2" PostId="1181" RevisionGUID="3ad6bc66-6998-4d11-a71d-00c9cd17498d" CreationDate="2010-07-16T20:01:59.987" UserId="32" Text="When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I bake them the same amount of time, use the same ingredients, and use the same equipment each time. &#xD;&#xA;&#xD;&#xA;Are there any reasons why my brownies sometimes end up thin and hard?" />
  <row Id="2186" PostHistoryTypeId="1" PostId="1181" RevisionGUID="3ad6bc66-6998-4d11-a71d-00c9cd17498d" CreationDate="2010-07-16T20:01:59.987" UserId="32" Text="Why do my brownies end up so hard?" />
  <row Id="2187" PostHistoryTypeId="3" PostId="1181" RevisionGUID="3ad6bc66-6998-4d11-a71d-00c9cd17498d" CreationDate="2010-07-16T20:01:59.987" UserId="32" Text="&lt;baking&gt;" />
  <row Id="2188" PostHistoryTypeId="2" PostId="1182" RevisionGUID="8de114d3-a510-49dc-847d-eaa06a100778" CreationDate="2010-07-16T20:02:27.957" UserId="281" Text="I'd like to know what techniques people have used for aging their steaks. Dry or wet aging." />
  <row Id="2189" PostHistoryTypeId="1" PostId="1182" RevisionGUID="8de114d3-a510-49dc-847d-eaa06a100778" CreationDate="2010-07-16T20:02:27.957" UserId="281" Text="Different ways for  aging steaks" />
  <row Id="2190" PostHistoryTypeId="3" PostId="1182" RevisionGUID="8de114d3-a510-49dc-847d-eaa06a100778" CreationDate="2010-07-16T20:02:27.957" UserId="281" Text="&lt;meat&gt;" />
  <row Id="2191" PostHistoryTypeId="2" PostId="1183" RevisionGUID="3a4c4b92-62e1-4587-b6ef-d8e594c4e28a" CreationDate="2010-07-16T20:05:40.303" UserId="86" Text="hobodave is on the right track with [his multi-temperature cooking suggestion][1]: you really need that burst of high heat *right away* in order to get sufficient rise out of the dough (your aim is to create steam inside each pastry while the dough is still soft). In fact, I go *over* 400&amp;deg;F: try 425-450, depending on your oven, and aim to have the heat *increasing* during the first stage of baking. Then you need to cut the heat, or they'll burn rather than crisp.&#xD;&#xA;&#xD;&#xA;However, I don't bother with a final slow-cooking phase: for one, it limits the use of your oven! If you're trying to produce more than a single batch of cream puffs, this is unacceptable... But also, it has not (in my experience) produced reliable results.&#xD;&#xA;&#xD;&#xA;Instead, leave them to cook until they're a deep golden brown, and them immediately remove them from the oven, place them on cooling racks, and take a bamboo skewer (or thin pencil, or equivalent - a toothpick is far, far too small) and poke a hole in the very top of each pastry, making sure you penetrate to the center. This allows the steam to escape without softening the pastry, and is *crucial* to maintaining the shape and texture. As a bonus, you can pipe in filling through the same hole...&#xD;&#xA;&#xD;&#xA;Finally, *don't make them too big* - I aim for maybe a tablespoon of dough per cream puff *at most*. Remember, when properly cooked they puff up and are hollow inside - you just need enough dough for the shell!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1136/how-do-i-prevent-cream-puff-shells-from-deflating/1165#1165" />
  <row Id="2192" PostHistoryTypeId="2" PostId="1184" RevisionGUID="e4473e68-cf1a-41c4-a073-7dc8a62262a9" CreationDate="2010-07-16T20:06:18.540" UserId="183" Text="That white stuff is albumen, the same protein that makes the white of chicken eggs.  The albumen is part of the salmon's blood, which means that your fillet was fresh.  A trick for dealing with it was developed by Bruno Goussault while collaborating with chef Michel Richard from Citronelle in DC: soak the salmon pieces in an ice cold brine. The [article in the New York Times][1] that told the story recommends soaking the salmon fillets for ten minutes in a 10% brine (by weight).  To make the [brine][2], dissolve three tablespoons of Kosher salt for every cup of ice cold water and make as many cups as you need.  &#xD;&#xA;&#xD;&#xA;[1]:http://www.nytimes.com/2005/08/14/magazine/14CRYOVAC.html?pagewanted=6&amp;_r=1&#xD;&#xA;[2]:http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf" />
  <row Id="2193" PostHistoryTypeId="2" PostId="1185" RevisionGUID="27e09d46-6b5b-41fa-93a2-1d22b4869ced" CreationDate="2010-07-16T20:07:06.603" UserId="310" Text="Bittman's &quot;How to Cook Everything.&quot; It's really great - simple and easy - plus you can get the whole thing as an iphone app for $4.99." />
  <row Id="2194" PostHistoryTypeId="16" PostId="1185" RevisionGUID="27e09d46-6b5b-41fa-93a2-1d22b4869ced" CreationDate="2010-07-16T20:07:06.603" UserId="-1" />
  <row Id="2195" PostHistoryTypeId="5" PostId="1180" RevisionGUID="439af365-789f-47c3-810c-53b2e17f84a7" CreationDate="2010-07-16T20:07:47.630" UserId="60" Comment="Removed antagonism and leet speak." Text="Cook the egg in already boiling water for 4 minutes and remove. Hack off (more like tap) the top of the shell with your spoon, add some sea salt, and dunk in slender pieces of toast until you have consumed all of the egg deliciousness. If the egg is cold from the fridge, put it in the pan with the water as you bring to a boil; if the egg is room temperature (better), drop it into the already boiling water." />
  <row Id="2196" PostHistoryTypeId="2" PostId="1186" RevisionGUID="b4c657e5-d0ee-4737-96ef-1abd9a27462b" CreationDate="2010-07-16T20:10:25.817" UserId="159" Text="A couple of thoughts ...&#xD;&#xA;&#xD;&#xA;1- You are using old ingredients or an expired mix. In particular, if the eggs or baking soda/powder are not fresh, the brownies will be hard and thin.&#xD;&#xA;&#xD;&#xA;2- The oven temp could be inconsistent. Hard and thin also indicates overcooking.&#xD;&#xA;&#xD;&#xA;BTW, do you ever get thick, cake-like brownies?" />
  <row Id="2197" PostHistoryTypeId="2" PostId="1187" RevisionGUID="06fdb453-e93b-4ef1-b797-a40ae0a14344" CreationDate="2010-07-16T20:11:26.203" UserDisplayName="jeffj" Text="My veggie add-ins are mushrooms, broccoli, or baby bok choi, none of which require precooking (as long as you're ok with slightly crunchy broccoli). At the end I'll add an egg, as other people have suggested.&#xD;&#xA;&#xD;&#xA;After cooking but still on the stove, stir in a healthy spoonful of miso paste. It adds wonderful deep flavour and a nice texture.&#xD;&#xA;&#xD;&#xA;Once it's in the bowl, sprinkle chopped green onions and/or dried seaweed - wakame is perfect for this.&#xD;&#xA;&#xD;&#xA;The result is a bowl of ramen that looks and tastes like something you'd get in a restaurant, prepared in the same time as the basic instant ramen!" />
  <row Id="2198" PostHistoryTypeId="5" PostId="1183" RevisionGUID="611d185c-8219-4db1-af69-6a66015350bf" CreationDate="2010-07-16T20:11:58.400" UserId="86" Comment="added 117 characters in body; added 266 characters in body" Text="hobodave is on the right track with [his multi-temperature cooking suggestion][1]: you really need that burst of high heat *right away* in order to get sufficient rise out of the dough (your aim is to create steam inside each pastry while the dough is still soft). In fact, I go *over* 400&amp;deg;F: try 425-450, depending on your oven, and aim to have the heat *increasing* during the first stage of baking. Then you need to cut the heat, or they'll burn rather than crisp.&#xD;&#xA;&#xD;&#xA;However, I don't bother with a final slow-cooking phase: for one, it limits the use of your oven! If you're trying to produce more than a single batch of cream puffs, this is unacceptable... But also, it has not (in my experience) produced reliable results.&#xD;&#xA;&#xD;&#xA;Instead, leave them to cook until they're a deep golden brown, and them immediately remove them from the oven, place them on cooling racks, and take a bamboo skewer (or thin pencil, or equivalent - a toothpick is far, far too small) and poke a hole in the very top of each pastry, making sure you penetrate to the center. This allows the steam to escape without softening the pastry, and is *crucial* to maintaining the shape and texture. As a bonus, you can pipe in filling through the same hole...&#xD;&#xA;&#xD;&#xA;For the first batch, pay close attention to how they're cooking. You'll want to reduce heat as soon as they've risen and start to set, and remove them from the oven before they scorch. Exact times will vary based on your oven and on the size of your cream puffs.&#xD;&#xA;&#xD;&#xA;Finally, *don't make them too big* - I aim for maybe a tablespoon of dough per cream puff *at most*. Remember, when properly cooked they puff up and are hollow inside - you just need enough dough for the shell! If you're ending up with webby, doughy centers, you're just wasting dough (and making them harder to fill later on).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1136/how-do-i-prevent-cream-puff-shells-from-deflating/1165#1165" />
  <row Id="2200" PostHistoryTypeId="2" PostId="1188" RevisionGUID="1396d190-91c6-46fe-b57d-e49f040c7e39" CreationDate="2010-07-16T20:13:00.037" UserId="264" Text="What are some key points to store coffee to preserve freshness?&#xD;&#xA;&#xD;&#xA;Different methods for whole beans vs ground?" />
  <row Id="2201" PostHistoryTypeId="1" PostId="1188" RevisionGUID="1396d190-91c6-46fe-b57d-e49f040c7e39" CreationDate="2010-07-16T20:13:00.037" UserId="264" Text="Good ways to store coffee?" />
  <row Id="2202" PostHistoryTypeId="3" PostId="1188" RevisionGUID="1396d190-91c6-46fe-b57d-e49f040c7e39" CreationDate="2010-07-16T20:13:00.037" UserId="264" Text="&lt;storage-method&gt;&lt;coffee&gt;" />
  <row Id="2203" PostHistoryTypeId="2" PostId="1189" RevisionGUID="3330ad5b-4740-4479-a3bf-9ed7ae208c34" CreationDate="2010-07-16T20:14:23.340" UserId="303" Text="If you are only concerned with tenderness, boil the heck out of them, then sauce them and put them on the grill. They don't get smoky that way, though.&#xD;&#xA;&#xD;&#xA;My dad's first experiment with his smoker was a pile of baby back ribs. Here is what to do:&#xD;&#xA;&#xD;&#xA; 1. Obtain baby back ribs. Rinse and pat dry with paper towels.&#xD;&#xA; 2. Remove membrane from the bony side of the ribs. A paring knife or straight-blade screwdriver helps get you started, and then grab the loose corner of the membrane with a paper towel&#xD;&#xA; 3. You may wish to sprinkle seasonings on all surfaces. I use either a simple combo of salt, pepper, and garlic; or [Magic Dust][1].&#xD;&#xA; 4. You may wish to prepare a mop sauce. This will help keep the ribs tender, especially if you don't have the equipment to smoke at 200&amp;deg;F. You will take a BBQ mop or basting brush, soaked in mop sauce, plop it all over the ribs every 15 minutes. This sauce should be acidic without any sugar.&#xD;&#xA; 5. Get your grill or smoker somewhere between 200-350&amp;deg;F. If you can use wood or charcoal for your heat you are better off in terms of flavor. Higher heat requires more moisture.&#xD;&#xA; 6. Grill or smoke your ribs until the internal temp is 160. You may baste the ribs in BBQ sauce for the last half hour to an hour of cooking for a nice glaze. &#xD;&#xA;&#xD;&#xA;Specific decisions on anything general in the above instructions may be controversial. I am just a Yankee who loves BBQ, FWIW. I have no horse in any regional BBQ argument. It is all delicious.&#xD;&#xA;&#xD;&#xA;  [1]: http://bbq.about.com/od/rubrecipes/r/bl50617d.htm" />
  <row Id="2204" PostHistoryTypeId="5" PostId="1178" RevisionGUID="e7327db6-e753-442f-9643-cd6d6b455f62" CreationDate="2010-07-16T20:14:54.667" UserId="60" Comment="added 53 characters in body" Text="You should throw them out. Mussels that don't open were quite possibly dead and decomposing for an unknown period of time prior to cooking. You don't want to take a chance here.&#xD;&#xA;&#xD;&#xA;Just in case future readers don't know, mussels, clams, and other in-shell shellfish are _still alive_ when you buy them, and they should be _still alive_ when you cook them. " />
  <row Id="2205" PostHistoryTypeId="6" PostId="1168" RevisionGUID="1654a92e-3f4f-4c82-8663-9f82bf1d82ae" CreationDate="2010-07-16T20:15:22.497" UserId="60" Comment="edited tags" Text="&lt;food-safety&gt;&lt;shellfish&gt;&lt;mussels&gt;" />
  <row Id="2206" PostHistoryTypeId="2" PostId="1190" RevisionGUID="c2ed1367-f810-43c0-b65a-65d5d3049240" CreationDate="2010-07-16T20:16:44.020" UserId="238" Text="With ground I have found the best way to keep it fresh is to store it in an air tight container, then keep it either in the fridge or in a cool dry place. Avoid any sort of moisture is the key thing I find. " />
  <row Id="2207" PostHistoryTypeId="2" PostId="1191" RevisionGUID="f3f86975-447c-4443-8c9d-92180abafb47" CreationDate="2010-07-16T20:17:37.670" UserId="79" Text="I place the bag of beans in the freezer. I have been told that this keeps the oils from escaping." />
  <row Id="2208" PostHistoryTypeId="2" PostId="1192" RevisionGUID="c55b973a-2426-40a3-848e-cab60124452b" CreationDate="2010-07-16T20:17:44.080" UserId="318" Text="I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all busted up and mushy. So I wonder if I could put them in the oven at 150 for an hour or so and dry them out a bit before I freeze them. &#xD;&#xA;&#xD;&#xA;Would that pull some of the water out and result in less exploded berries when the water in them freezes? What's the best way to freeze a blueberry? " />
  <row Id="2209" PostHistoryTypeId="1" PostId="1192" RevisionGUID="c55b973a-2426-40a3-848e-cab60124452b" CreationDate="2010-07-16T20:17:44.080" UserId="318" Text="what's a good technique for freezing blueberries? " />
  <row Id="2210" PostHistoryTypeId="3" PostId="1192" RevisionGUID="c55b973a-2426-40a3-848e-cab60124452b" CreationDate="2010-07-16T20:17:44.080" UserId="318" Text="&lt;freezing&gt;" />
  <row Id="2211" PostHistoryTypeId="2" PostId="1193" RevisionGUID="1aa8c778-c70f-4e30-a4ad-411a38a7a618" CreationDate="2010-07-16T20:18:04.440" UserId="27" Text="You just have to add more flour and water periodically so your yeast doesn't die. You can add more to replace. You don't have to feed the starter as often if you leave your starter in the fridge but then you have to let it warm up before you use it.&#xD;&#xA;&#xD;&#xA;[This video][1] is awesome for showing how to make and maintain your starter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=d0Iwzxl-mFg" />
  <row Id="2212" PostHistoryTypeId="2" PostId="1194" RevisionGUID="3cc1776e-9f61-4696-b92f-b1842a921f00" CreationDate="2010-07-16T20:19:07.073" UserId="51" Text="I just make no-bake cookies when I want a quick dessert with no eggs.  There are a number of recipe variations available with or without peanut butter, marshmallows, oatmeal or coconut, cocoa or chocolate chips.  I usually have the ingredients in the pantry for some version, and the nice thing is that I don't have to turn the oven on and heat up the kitchen - however these cookies do not travel well here in the American southwest as it is hot enough outside (currently 111 degrees F) to remelt them and you just end up with a bag of melted cookie goo." />
  <row Id="2213" PostHistoryTypeId="2" PostId="1195" RevisionGUID="541e270b-ef54-4773-957f-eeae366e3461" CreationDate="2010-07-16T20:20:12.047" UserId="67" Text="You might not be as consistent as you think.  See [my comments about baking cookies][1].&#xD;&#xA;&#xD;&#xA;One thing that comes to mind is amount of flour, and how (and how much) you're mixing -- but I don't know that those would make it 'thin' necessarily, but it would make them tough if you're over mixing.&#xD;&#xA;&#xD;&#xA;It *might* be a temperature issue, if you're using a solid shortening (eg, butter) rather than a liquid shortening.&#xD;&#xA;&#xD;&#xA;Also, although you said you're cooking them for the same amount of time -- you only want brownies to be set on the sides when you take them out of the oven -- they should fail a toothpick test if you want them fudgy.  Cooking them until they're 'done' will result in them hardening up as they cool.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1104/1108#1108" />
  <row Id="2214" PostHistoryTypeId="2" PostId="1196" RevisionGUID="1389d648-6148-4067-88ac-76f9efecec8c" CreationDate="2010-07-16T20:20:45.633" UserId="204" Text="[Penguin Cordon Bleu Cookery][1] is the one cookbook I would take with me to a desert island. Ok, maybe a desert island with a good organic greengrocer and butchers...&#xD;&#xA;&#xD;&#xA;Perfect to find out exactly how to cook whatever classically; I seldom follow it to the letter, but always check it to find out the important basics.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Penguin-Cordon-Bleu-Cookery-Rosemary/dp/0140460977/" />
  <row Id="2215" PostHistoryTypeId="16" PostId="1196" RevisionGUID="1389d648-6148-4067-88ac-76f9efecec8c" CreationDate="2010-07-16T20:20:45.633" UserId="-1" />
  <row Id="2216" PostHistoryTypeId="2" PostId="1197" RevisionGUID="0349a805-1e9d-46e1-b9b3-2dfc7ee9be32" CreationDate="2010-07-16T20:26:16.837" UserDisplayName="Chris" Text="Some good ideas here that I will have to try, but I like mine for simplicity and cost.&#xD;&#xA;&#xD;&#xA;1. Bring the water up to a good boil.  Drop in two eggs, stirring after each one.  You get a kind of &quot;egg drop&quot; effect.  Throw in the seasoning packets.  I like to add a shot of cayenne as well, for extra heat.&#xD;&#xA;&#xD;&#xA;2. Once the water is up to a boil again, add in 1/2-1 cup of frozen veggies.  I like the peas/corn/carrots/etc. mix you can get at any supermarket.  I recommend rinsing them in a colander before adding to the boiling water, otherwise the soup will be cloudy (but still good).&#xD;&#xA;&#xD;&#xA;3. Once water is at a boil again, it's time to add the ramen as a final step.  Cook for maybe two minutes, then remove from heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;No chopping.  No mixing.  If you use the cheap ramen, your overall gourmet super ramen price is still under a dollar.  But I like to use the better Korean ramen packets." />
  <row Id="2217" PostHistoryTypeId="2" PostId="1198" RevisionGUID="fc31a3cb-7b2a-4427-b9ef-911fb8bf74e1" CreationDate="2010-07-16T20:26:58.083" UserId="266" Text="We have a friend who runs a fruit stand, so we get a lot of blueberries every year.  I've never thought of  trying to keep them from getting mushy, I just take it for granted that the frozen ones are better used for making blueberry pie or crisp, sauce, or jam.&#xD;&#xA;&#xD;&#xA;That said, I think the bigger berries don't seem to burst as much.  I wash all my berries to get rid of all the stems or squished ones, then dry them and spread them out into a single layer on cookie sheets to freeze.  I know that when I've pulled out some of the bigger berries from the freezer, they seem to be intact.  Maybe the skin is a bit more resilient when they've ripened that much?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2218" PostHistoryTypeId="2" PostId="1199" RevisionGUID="fa628788-4e20-4aba-939e-47ca17f28c31" CreationDate="2010-07-16T20:27:29.330" UserId="183" Text="&#xD;&#xA;Very few people have tried a perfectly cooked soft boiled egg.  There is a tradition among chefs of trying to show each other how perfectly they can cook something as simple as an egg.  [Chef Fernand Point](http://en.wikipedia.org/wiki/Fernand_Point), who serves as inspiration for the affable chef Gusteau in Pixar’s animated movie Ratatouille, would test his apprentices by asking them to fry an egg.  With a responsive thermometer, such an infrared one, you can approximate their work at home.&#xD;&#xA;&#xD;&#xA;If you ever get that mad scientist feeling, try cooking the egg in a bowl of water placed in the oven.  Start with cold tap water in the bowl, place the eggs in the water and the ensemble in an oven set to its lowest setting.  Every five minutes, check the temperature of the water in the bowl.  If you are using an infrared thermometer, stir the water before measuring.   Let the water hover between 65&amp;deg;C to 68&amp;deg;C for an hour. In most ovens you will have to turn the oven off and on to keep the water in that range.  The result will be [a bright yellow firm gel](http://www.flavoralchemy.com/journal/eggs-mondrian.html) (sorry, that is a self citation).  &#xD;&#xA;" />
  <row Id="2219" PostHistoryTypeId="2" PostId="1200" RevisionGUID="c2e4b0c1-c935-4f30-ba57-24067879860e" CreationDate="2010-07-16T20:27:30.783" UserId="67" Text="As fast as possible, as it minimizes ice crystal growth (which breaks the cell walls, and causes the mush problem).&#xD;&#xA;&#xD;&#xA;As most of us don't have access to liquid nitrogen, I'd probably try cooling them down in the fridge first, then freeze them with dry ice, crushed.  See the transcript from [Good Eats : Strawberry Sky][1], where Alton Brown used dry ice on Strawberries.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season6/Strawberry/StrawberryTrans.htm" />
  <row Id="2220" PostHistoryTypeId="2" PostId="1201" RevisionGUID="dfbd1ff4-8379-49e2-84a6-8e21daae6a06" CreationDate="2010-07-16T20:27:31.093" UserDisplayName="Mia" Text="Lay them out on a tray in a single layer and freeze them flat first. Once they're frozen, pour the frozen berries into a freezer bag and store them that way. This has worked well for me. " />
  <row Id="2221" PostHistoryTypeId="2" PostId="1202" RevisionGUID="93506225-3426-4973-97c6-dd3bd80594b5" CreationDate="2010-07-16T20:27:36.430" UserId="60" Text="All of the following play an important role in cutting technique/speed:&#xD;&#xA;&#xD;&#xA;* Practice! Probably the single most important.&#xD;&#xA;* A _very_ sharp, clean knife. Always hone your knife before use, and have it sharpened regularly (6-18 months depending on use)&#xD;&#xA;* A fast and stable cutting surface. A solid end-grain cutting board is ideal.&#xD;&#xA;* The food should be stable. As Nick says, make a flat side to your food if it doesn't have one.&#xD;&#xA;* Proper off-hand placement. Your off-hand should be curled with your finger tips resting on the food. Your first knuckles should be against the side of the knife blade. Your fingertips should be tucked out of the way due to the curling. Your thumb pushes the food under the knife as you slice.&#xD;&#xA;* Proper knife-hand placement. This can vary based on your biomechanics, hand size, knife, etc. However, the gist is:&#xD;&#xA;    * Don't hamfist it&#xD;&#xA;    * Relax your hand and arm&#xD;&#xA;    * Gripping high up on the bolster of the blade can help with control and speed. I pinch the blade itself between my thumb and forefinger.&#xD;&#xA;* Unless you're _actually_ chopping (e.g. using the rocker technique to chop herbs quickly) you should actually be slicing your food. A slight forward movement of the knife blade as it passes through downward the food decreases resistance and speeds the cut. It also is gentler on your food." />
  <row Id="2222" PostHistoryTypeId="2" PostId="1203" RevisionGUID="4fed8b0c-de6d-4784-8a44-eb6c58bc930f" CreationDate="2010-07-16T20:28:26.910" UserId="266" Text="Whole beans keep much much better than ground.  It's not necessary to keep the beans in the freezer, as long as they're in a pretty air-tight container, they're fine at room temperature." />
  <row Id="2223" PostHistoryTypeId="2" PostId="1204" RevisionGUID="cb5cf98d-df5a-4339-8a8b-51b0302c8ff3" CreationDate="2010-07-16T20:29:29.857" UserId="319" Text="I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new to stir fry and will be cooking on a normal stovetop." />
  <row Id="2224" PostHistoryTypeId="1" PostId="1204" RevisionGUID="cb5cf98d-df5a-4339-8a8b-51b0302c8ff3" CreationDate="2010-07-16T20:29:29.857" UserId="319" Text="What kind of wok should I get?" />
  <row Id="2225" PostHistoryTypeId="3" PostId="1204" RevisionGUID="cb5cf98d-df5a-4339-8a8b-51b0302c8ff3" CreationDate="2010-07-16T20:29:29.857" UserId="319" Text="&lt;wok&gt;" />
  <row Id="2226" PostHistoryTypeId="5" PostId="1202" RevisionGUID="bf0f2698-6149-42dc-ba39-fe1bbefec81e" CreationDate="2010-07-16T20:33:35.917" UserId="60" Comment="added 579 characters in body" Text="All of the following play an important role in cutting technique/speed:&#xD;&#xA;&#xD;&#xA;* Practice! Probably the single most important.&#xD;&#xA;* A _very_ sharp, clean knife. Always hone your knife before use, and have it sharpened regularly (6-18 months depending on use)&#xD;&#xA;* A fast and stable cutting surface. A solid end-grain cutting board is ideal.&#xD;&#xA;* The food should be stable. As Nick says, make a flat side to your food if it doesn't have one.&#xD;&#xA;* Proper off-hand placement. Your off-hand should be curled with your finger tips resting on the food. Your first knuckles should be against the side of the knife blade. Your fingertips should be tucked out of the way due to the curling. Your thumb pushes the food under the knife as you slice.&#xD;&#xA;* Proper knife-hand placement. This can vary based on your biomechanics, hand size, knife, etc. However, the gist is:&#xD;&#xA;    * Don't hamfist it&#xD;&#xA;    * Relax your hand and arm&#xD;&#xA;    * Gripping high up on the bolster of the blade can help with control and speed. I pinch the blade itself between my thumb and forefinger.&#xD;&#xA;* Unless you're _actually_ chopping (e.g. using the rocker technique to chop herbs quickly) you should actually be slicing your food. A slight forward movement of the knife blade as it passes through downward the food decreases resistance and speeds the cut. It also is gentler on your food.&#xD;&#xA;&#xD;&#xA;To be completely safe you could use a finger guard. For example, &lt;a href=&quot;http://www.amazon.com/gp/product/B002MUBW3A?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002MUBW3A&quot;&gt;Jamie Oliver Finger Guard&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B002MUBW3A&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. I've never used one of these, but it seems like it would significantly decrease the chances of a mishap. It also seems there are a few other brands out there to try." />
  <row Id="2227" PostHistoryTypeId="2" PostId="1205" RevisionGUID="fea1274e-dd15-49c5-b16d-9ecd602f89d2" CreationDate="2010-07-16T20:33:58.583" UserId="310" Text="If you're located in NYC there's a great knife skills class regularly offered by Brooklyn kitchen: http://www.thebrooklynkitchen.com/calendar-of-classes-and-events/&#xD;&#xA;&#xD;&#xA;Also - http://www.youtube.com/watch?v=1PtCy_PQUCg is a short video with the guy from Brooklyn kitchen.&#xD;&#xA;&#xD;&#xA;Like hobodave said - practice makes perfect!" />
  <row Id="2228" PostHistoryTypeId="2" PostId="1206" RevisionGUID="fec483c1-5115-426c-9033-a3ed603f0471" CreationDate="2010-07-16T20:34:28.737" UserId="330" Text="You definitely want to keep beans whole as long as possible. Ideally, grind just the amount you need right before you brew the coffee. Keep the whole beans airtight, and freezing probably isn't necessary unless you buy a month of beans in advance." />
  <row Id="2229" PostHistoryTypeId="2" PostId="1207" RevisionGUID="6ab3b03d-1a8b-4187-95af-faee1788ad34" CreationDate="2010-07-16T20:35:45.583" UserId="213" Text="I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool proof way of frying sausage, and if not are there any guidelines? &#xD;&#xA;&#xD;&#xA;And for bonus points can I get away with frying it in a stainless steel skillet?&#xD;&#xA;" />
  <row Id="2230" PostHistoryTypeId="1" PostId="1207" RevisionGUID="6ab3b03d-1a8b-4187-95af-faee1788ad34" CreationDate="2010-07-16T20:35:45.583" UserId="213" Text="Is there a fool proof way to fry sausage?" />
  <row Id="2231" PostHistoryTypeId="3" PostId="1207" RevisionGUID="6ab3b03d-1a8b-4187-95af-faee1788ad34" CreationDate="2010-07-16T20:35:45.583" UserId="213" Text="&lt;meat&gt;&lt;frying&gt;&lt;breakfast&gt;" />
  <row Id="2232" PostHistoryTypeId="2" PostId="1208" RevisionGUID="69829c99-c295-4bcd-a41b-5e720ee48e77" CreationDate="2010-07-16T20:37:16.873" UserId="328" Text="I rarely ever recommend boiling the heck out of meat.  You are washing away all of the flavor.  Remember water is a solvent and remove everything from the meat if it is left to boil long enough.  For the most tender ribs I would recommend a braise.  The slow, low, moist cooking of a braise is perfect for breaking down connective tissue in the ribs without drying them out or washing away natural flavor.  Even in smokers I haven't had great luck with baby back ribs as they have a tendency to dry out.  &#xD;&#xA;&#xD;&#xA;Here is a easy to follow braise for ribs by Alton Brown [video](http://www.foodnetwork.com/videos/dfn-all-american-roundup/36933.html), [1](http://www.foodnetwork.com/recipes/alton-brown/backyard-baby-back-ribs-recipe/index.html), [2](http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html).  It's a decent place to start and work on your preferred methods from there.  &#xD;&#xA;&#xD;&#xA;Please avoid boiling your meats, you will be so happy with other methods, even if they do take a bit longer." />
  <row Id="2233" PostHistoryTypeId="2" PostId="1209" RevisionGUID="d1e092c4-0a25-4d50-88ef-fd713199c792" CreationDate="2010-07-16T20:37:26.950" UserId="45" Text="You should get a carbon steel wok with two short handles (not one long handle).&#xD;&#xA;&#xD;&#xA;You want the steel to build up a patina of oxidized oils, which rules out stainless steel and aluminum and non-stick. You could conceivably get a cast-iron wok, but those are really heavy.&#xD;&#xA;&#xD;&#xA;You want the two small handles so you can pick up the wok, but you don't want long handles that will dump hot oil or food everywhere if you bump them. Unlike a saute pan, you don't toss the pan, you toss the food. (Tossing the pan pulls it away from the flame, which is bad when stir-frying!)&#xD;&#xA;&#xD;&#xA;Your best bet is to go to an Asian grocery. You'll be assured of getting a product at a good price. Shouldn't cost more than $25, I don't think.&#xD;&#xA;&#xD;&#xA;Oh, one other question is what sort of stove you have. If you have an electric stove, (a) I'm sorry, and (b) you have to get a flat-bottomed wok. If you have a gas stove, you can either get a flat-bottomed wok or a round-bottomed wok, but the latter only if you get a wok ring that holds the pan just above the flame. You want as much heat going into that pan as you possibly can manage!" />
  <row Id="2234" PostHistoryTypeId="2" PostId="1210" RevisionGUID="34ea42d4-7873-409b-805c-fc6b5ca4a4ae" CreationDate="2010-07-16T20:37:27.437" UserId="204" Text="Supposing that you have a gas stove, a simple and cheap thin steel wok will stand you in great stead. They are tough, light and easy to shake about, and will take a wonderful seasoning with use. &#xD;&#xA;&#xD;&#xA;(Seasoning refers to the layer of cooked in oil which gives the wok its &quot;non-stickness&quot;. it is very important to avoid washing up liquid, just cleaning it with hot water and a brush or similar).&#xD;&#xA;&#xD;&#xA;I personally like a long handle; but a wok ring is essential as Harlan says." />
  <row Id="2235" PostHistoryTypeId="2" PostId="1211" RevisionGUID="872484a1-e2f3-41c0-ba3e-28833d3a3ca8" CreationDate="2010-07-16T20:38:34.703" UserId="330" Text="The secret is simple: Cook them slowly, at lower temperatures." />
  <row Id="2236" PostHistoryTypeId="2" PostId="1212" RevisionGUID="533823c4-2d1d-4b40-ad2e-df3f171118cd" CreationDate="2010-07-16T20:39:52.250" UserDisplayName="Matthew Lerner" Text="For an electric stove, I wouldn't even bother.  Buy a good quality dutch oven and use that instead.&#xD;&#xA;&#xD;&#xA;For a gas stove, carbon steel or just plain-old-steel is vastly preferable to aluminum, stainless, and especially to nonstick.  According to Mrs. Chiang's cookbook, aluminum and stainless won't hold the heat right.  According to me non-stick is a bad idea; the high heat will destroy the coating, and you will end up with non-stick stuff in your food.&#xD;&#xA;&#xD;&#xA;Go to your local chinese grocery, and get it there.  Prices will be cheaper and quality higher." />
  <row Id="2237" PostHistoryTypeId="2" PostId="1213" RevisionGUID="fe5c036b-9682-48be-931f-98b1820268c3" CreationDate="2010-07-16T20:40:16.570" UserId="51" Text="Definitely check the expiration dates on your mix/ingredients, but also if the humidity in your area varies greatly this can have a significant impact on the amount of moisture in baked goods. Flour, sugar and salt are all effected by humidity especially if they are not stored in air-tight containers." />
  <row Id="2238" PostHistoryTypeId="2" PostId="1214" RevisionGUID="94ced5c3-bfe3-4401-a414-80ff783b81fc" CreationDate="2010-07-16T20:41:19.190" UserId="329" Text="I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours later, it was too late, still not frozen solid and I went to bed.&#xD;&#xA;&#xD;&#xA;The resulting ice cream was edible, but had more cyrstals than one might want.&#xD;&#xA;&#xD;&#xA;What techniques are there improving this recipe short of buying an ice cream machine?&#xD;&#xA;&#xD;&#xA;[This was the general recipe I was using][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html" />
  <row Id="2239" PostHistoryTypeId="1" PostId="1214" RevisionGUID="94ced5c3-bfe3-4401-a414-80ff783b81fc" CreationDate="2010-07-16T20:41:19.190" UserId="329" Text="How to improve ice cream made without a machine?" />
  <row Id="2240" PostHistoryTypeId="3" PostId="1214" RevisionGUID="94ced5c3-bfe3-4401-a414-80ff783b81fc" CreationDate="2010-07-16T20:41:19.190" UserId="329" Text="&lt;ice-cream&gt;" />
  <row Id="2241" PostHistoryTypeId="2" PostId="1215" RevisionGUID="1af2aea0-92c0-4dd5-a55e-2468443c3733" CreationDate="2010-07-16T20:42:18.813" UserId="251" Text="As others have said, keep them whole if you can.  This will keep them the freshest.  The other main comments here and typical advise, is to keep them airtight and in the freezer.  The truth behind this is that it does work, and it all has to do with moisture.  Keeping moisture out will prevent them from breaking down.  The freezer happens to be a dry place, so it works.  Airtight the same thing.  In the winter in a dry home, they will be fine too.&#xD;&#xA;&#xD;&#xA;Another good tip for whole coffee is to grind them using a burr grinder.  Using a cheap blade based grinder will produce a lot of dust, that will make you coffee bitter.  We recently switched from a $20 blade grinder to a $50 burr grinder and it makes a world of difference." />
  <row Id="2242" PostHistoryTypeId="2" PostId="1216" RevisionGUID="60c61005-b057-4bdd-9bc1-997e7a4c621f" CreationDate="2010-07-16T20:42:44.863" UserId="117" Text="Since you love bacon, I strongly recommend getting a [George Foreman grill][1]. That way, you can cook both bacon and sausage at the same time. I'd slice the sausage to about 1/4-1/2&quot; thick and lay them on the grill. Takes less than 10mins to cook both bacon and sausage, and you don't have to flip either. Another good thing about the grill is that the slanted surface drains the grease.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/George-Foreman-GR10B-Nonstick-Countertop/dp/B001NXC65K" />
  <row Id="2243" PostHistoryTypeId="2" PostId="1217" RevisionGUID="4a9ae463-9178-4d8a-8f27-c9a564d4d5b8" CreationDate="2010-07-16T20:44:22.660" UserId="267" Text="From StarbucksStore.com:&#xD;&#xA;&#xD;&#xA;&gt; **Freshness**&#xD;&#xA;&#xD;&#xA;&gt; Use freshly ground coffee. Think of coffee as fresh produce. The enemies of coffee are oxygen, light, heat, and moisture. To keep coffee fresh, store it in an opaque, airtight container at room temperature. Storing coffee in the refrigerator or freezer for daily use can damage the coffee as warm, moist air condenses to the beans whenever the container is opened. Whole bean coffee stays fresh longer because there is less surface area exposed to oxygen. For the best results, coffee should be ground just before brewing and used or stored immediately.&#xD;&#xA;&#xD;&#xA;So if you do use the freezer be sure to allow the beens to return to room temperature before opening the bag. " />
  <row Id="2244" PostHistoryTypeId="2" PostId="1218" RevisionGUID="6273475e-2579-4ad2-81c5-c8784f3069bb" CreationDate="2010-07-16T20:47:37.613" UserId="204" Text="Trout - fried in butter with almond chips. Simple, quick, utterly sublime..." />
  <row Id="2245" PostHistoryTypeId="2" PostId="1219" RevisionGUID="6a5445aa-e80a-4ae8-a9c2-8a20f0592c64" CreationDate="2010-07-16T20:47:38.283" UserId="332" Text="I use a sheet pan under a cooling rack. Put the steaks on the rack and then cover with paper towel and slide into the fridge. Check the towel each day or so and replace if wet.&#xD;&#xA;&#xD;&#xA;I've used this method for both steaks and prime rib and it has worked very well." />
  <row Id="2246" PostHistoryTypeId="2" PostId="1220" RevisionGUID="b9a8fbb8-922a-47ed-89ee-35cf67dcb86d" CreationDate="2010-07-16T20:49:36.517" UserId="51" Text="My cub scouts love to make camp out ice cream.  You will need two cans, one significantly larger than the other both with lids (we use a #10 coffee can and a small coffee can).  Make sure the small, inner can is clean and fill 2/3 of the way with an ice cream or custard mix (it will expand with churning as air is added).  Place small can inside of larger can and surround with ice and a sprinkle of rock salt (or kosher salt).  Roll cans back and forth for 30 minutes or so to get to soft serve consistency (more ice may need to be added half way through) you can place small can in freezer after it has reached soft serve for more solid consistency without the crystals." />
  <row Id="2247" PostHistoryTypeId="2" PostId="1221" RevisionGUID="a31e4615-a729-48e7-9315-e093a3d431a8" CreationDate="2010-07-16T20:49:55.783" UserId="336" Text="If you cook the sausage low, slow, and covered (with a few table spoons of water and/or onions) until properly cooked then brown to desirable crispness you are guaranteed to be eating fully cooked sausage." />
  <row Id="2248" PostHistoryTypeId="2" PostId="1222" RevisionGUID="b3690dcf-a67d-4a91-91a1-dbed2c7de61b" CreationDate="2010-07-16T20:52:27.930" UserId="339" Text="Cast iron pan dedicated to cooking meat.  Once the pan is seasoned well, you need very little oil.  If you fry bacon, you can simply use its oily remnants.  Would recommend medium to medium-high temp.  Fry until golden brown on outside and fragrant, and slightly firm.  Don't be afraid to cut into one to see if the inside is finished adequately, then you will learn a timeframe that works for you." />
  <row Id="2249" PostHistoryTypeId="2" PostId="1223" RevisionGUID="ea908521-7e83-4f30-80dc-435429c9d348" CreationDate="2010-07-16T20:55:07.847" UserId="266" Text="I haven't tried it recently, but I always had problems with the sausage skin sticking to the pan.  I always cook bacon on our George Forman-type grill and sometimes do sausage on it, but these days when I have sausage I usually buy a big package of sausage meat and either slice or form it into patties and fry those.  The patties fry fine in a stainless pan w/ grapeseed oil." />
  <row Id="2250" PostHistoryTypeId="5" PostId="1204" RevisionGUID="41330689-0b36-438c-a1b6-96cc3581bec0" CreationDate="2010-07-16T20:57:50.880" UserId="319" Comment="added 11 characters in body" Text="I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also, there's a non-stick variety. I'm new to stir fry and will be cooking on an electric ceramic stovetop." />
  <row Id="2251" PostHistoryTypeId="2" PostId="1224" RevisionGUID="c3e0096c-b17e-44f8-ac77-08b5cc5b4bc5" CreationDate="2010-07-16T20:58:54.873" UserId="335" Text="As others mention, sugar, acid (and yogurt/sour cream) are your friends.&#xD;&#xA;&#xD;&#xA;Something else to consider depending on the situation...  you might be able to divide your sauce - freeze half for a rainy day.  This leaves you a new base that you can rebuild with appropriate seasoning." />
  <row Id="2252" PostHistoryTypeId="5" PostId="1207" RevisionGUID="6b83a915-4a8c-433b-ac02-f9b05f308bc2" CreationDate="2010-07-16T20:59:05.543" UserId="213" Comment="added 99 characters in body" Text="I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking the crap out of it. Is there a fool proof way of frying sausage, and if not are there any guidelines? &#xD;&#xA;&#xD;&#xA;And for bonus points can I get away with frying it in a stainless steel skillet?&#xD;&#xA;&#xD;&#xA;**Update**: I guess the meat of my question is: How do I know when it's cooked enough for eating?" />
  <row Id="2253" PostHistoryTypeId="2" PostId="1225" RevisionGUID="5334179a-8e33-40e3-a4da-07e11ebc436a" CreationDate="2010-07-16T21:00:06.443" UserId="67" Text="I don't know if it's 'foolproof', but one trick I've used, when I'm not rushed, is to put some water in the pan -- you'll render off the fat in the sausage, and once the water boils off, you'll be able to brown the outside of the sausage in the rendered fat.&#xD;&#xA;&#xD;&#xA;And yes, you can even use a stainless steel pan for this.&#xD;&#xA;&#xD;&#xA;... and it'll take longer to cook, as you have to take the time to boil off the water.  It helps to use a pan that's not much larger than what you're cooking, so you don't have to boil off lots of water." />
  <row Id="2254" PostHistoryTypeId="2" PostId="1226" RevisionGUID="83d2ce53-84a6-480e-af22-2dcec7876ac9" CreationDate="2010-07-16T21:03:31.180" UserId="347" Text="This is what we figured out at Serious Eats: [How to Make Ice Cream without an Ice Cream Maker][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html" />
  <row Id="2255" PostHistoryTypeId="6" PostId="1204" RevisionGUID="61ef3102-ad18-43a3-85c2-f60a45c5c456" CreationDate="2010-07-16T21:07:07.223" UserId="319" Comment="edited tags" Text="&lt;equipment&gt;&lt;wok&gt;" />
  <row Id="2256" PostHistoryTypeId="2" PostId="1227" RevisionGUID="9d082256-8a52-4f0f-b90c-9e59c2403d30" CreationDate="2010-07-16T21:08:54.833" UserId="335" Text="You should be able to tell by plumpness, color, smell and if in doubt, taste. &#xD;&#xA;&#xD;&#xA;Additionally, if you suspect they are done but aren't sure... give them a prick with a fork.  If the juices run clear, you should be good to go." />
  <row Id="2257" PostHistoryTypeId="2" PostId="1228" RevisionGUID="6d3264a4-5030-4127-bb21-40398127cf0b" CreationDate="2010-07-16T21:12:12.750" UserId="328" Text="When freezing any fruit, the quicker the better.  The quicker you freeze the fruit the smaller the ice crystals are that form.  The smaller the ice crystals, the less mushy the fruit will be when defrosted.  The quickest method I have found is using Liquid Nitrogen.  The results are always great.  I remember seeing an example of doing it on FoodTV.  I will see if I can located it for you. " />
  <row Id="2258" PostHistoryTypeId="2" PostId="1229" RevisionGUID="fbee437b-8463-4d1c-90f8-3e2327820196" CreationDate="2010-07-16T21:12:14.420" UserId="179" Text="Since you are new to stir fry I would suggest you to buy the non stick one. So you don't have to worry about seasoning the wok and all that. Then if you find yourself in the future in the need of a different wok you can buy it then.&#xD;&#xA;For now I'll go with the easiest one" />
  <row Id="2259" PostHistoryTypeId="2" PostId="1230" RevisionGUID="9db92198-35bd-41bf-a0fa-57f182f4e0cb" CreationDate="2010-07-16T21:13:37.090" UserId="319" Text="Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe?" />
  <row Id="2260" PostHistoryTypeId="1" PostId="1230" RevisionGUID="9db92198-35bd-41bf-a0fa-57f182f4e0cb" CreationDate="2010-07-16T21:13:37.090" UserId="319" Text="Is it safe to eat moldy cheese if you silce off the edges?" />
  <row Id="2261" PostHistoryTypeId="3" PostId="1230" RevisionGUID="9db92198-35bd-41bf-a0fa-57f182f4e0cb" CreationDate="2010-07-16T21:13:37.090" UserId="319" Text="&lt;food-safety&gt;&lt;cheese&gt;" />
  <row Id="2262" PostHistoryTypeId="2" PostId="1231" RevisionGUID="8e8b5625-f7f9-4be1-98eb-7fe2b3447d7f" CreationDate="2010-07-16T21:13:53.610" UserId="325" Text="I'm with @Ward. I would go with adding a fat or carb to the sauce. Whole cream, Cream cheese(great in a chili), diced and nuked til soft can neutralize heat and add nice texture.  &#xD;&#xA;&#xD;&#xA;You could go easy on the sauce when plating and top with something creamy like goat or cream cheese.&#xD;&#xA;&#xD;&#xA;I think @Aaronut is right about adding a sweetner, but I wouldn't add more acid. Acid can intensify heat on the tongue.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2263" PostHistoryTypeId="4" PostId="1230" RevisionGUID="08bc0c3c-129f-4d18-ada0-2d05748cd4ff" CreationDate="2010-07-16T21:19:35.097" UserId="319" Comment="edited title" Text="Is it safe to eat moldy cheese if you slice off the edges?" />
  <row Id="2264" PostHistoryTypeId="2" PostId="1232" RevisionGUID="1baba041-789d-4b8e-8bd4-b5304377251f" CreationDate="2010-07-16T21:21:27.720" UserId="222" Text="Along the lines of The Joy of Cooking - you must have [I Know How to Cook][1].  It's originally in French, recently released in English.&#xD;&#xA;&#xD;&#xA;If you can, get the older French editions before they've messed with all the recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Know-How-Cook-Ginette-Mathiot/dp/071485736X" />
  <row Id="2265" PostHistoryTypeId="16" PostId="1232" RevisionGUID="1baba041-789d-4b8e-8bd4-b5304377251f" CreationDate="2010-07-16T21:21:27.720" UserId="-1" />
  <row Id="2266" PostHistoryTypeId="2" PostId="1233" RevisionGUID="316d6c45-9208-4ce7-809b-d552e73be299" CreationDate="2010-07-16T21:22:53.320" UserId="335" Text="A &quot;Roux&quot; is a mixture of 50% butter, 50% flour that is used as a starch thickener for a number of &quot;mother&quot; sauces (notably Béchamel, Espagnole, Velouté).&#xD;&#xA;&#xD;&#xA;For a white sauce base, you may heat both butter and flour together in a saucepan over a low flame while combining with a wooden spatula.  After just 30 seconds mixing, you will get a consistent semi-liquid that is your &quot;Roux&quot;.&#xD;&#xA;&#xD;&#xA;Now, turn the heat to medium and continue stirring rapidly.  Gradually add milk, cream or other liquid as required.  As you add more liquid you can slow down your stirring speed.  The sauce should thicken in just a few minutes.&#xD;&#xA;&#xD;&#xA;* For a dark sauce base, heat the butter first on a medium/low heat for about 5 minutes until the butter takes on a nutty flavor.  It will also darken due to the sugars caramelizing.  Once you have the desired color, add the flour and continue as above.&#xD;&#xA;&#xD;&#xA;See [Sauces][1] for more information.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sauce" />
  <row Id="2267" PostHistoryTypeId="2" PostId="1234" RevisionGUID="174fc4c2-5fdf-43e2-8721-3e04d0f4c9b4" CreationDate="2010-07-16T21:24:04.927" UserId="260" Text="I think it would depend on the cheese.&#xD;&#xA;&#xD;&#xA; - For a reasonably hard cheese, like cheddar, I have done it, and never gotten sick (your results may vary).&#xD;&#xA; - If it's pre-grated, then I would not touch it anymore.&#xD;&#xA; - For a softer cheese, like a brie, I would not risk it. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="2268" PostHistoryTypeId="2" PostId="1235" RevisionGUID="f29c323f-ad19-4bd6-b533-927ad16bf700" CreationDate="2010-07-16T21:25:58.283" UserId="344" Text="I'm interested in learning how to cook some *authentic* Chinese dishes. Aside from being trained by a native chef, what are some good ways to learn?&#xD;&#xA;&#xD;&#xA;Going past simply recipes, I'm particularly interested in learning about what characteristics make the food &quot;authentic,&quot; and how I can invent new dishes that would still be considered authentic style." />
  <row Id="2269" PostHistoryTypeId="1" PostId="1235" RevisionGUID="f29c323f-ad19-4bd6-b533-927ad16bf700" CreationDate="2010-07-16T21:25:58.283" UserId="344" Text="Learning to cook authentic Chinese food" />
  <row Id="2270" PostHistoryTypeId="3" PostId="1235" RevisionGUID="f29c323f-ad19-4bd6-b533-927ad16bf700" CreationDate="2010-07-16T21:25:58.283" UserId="344" Text="&lt;recipe&gt;" />
  <row Id="2271" PostHistoryTypeId="5" PostId="1230" RevisionGUID="9c5f4a6e-d951-49f9-895c-22f5d95c3cbe" CreationDate="2010-07-16T21:28:25.680" UserId="319" Comment="added 109 characters in body" Text="Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit off of all the sides just to be safe?&#xD;&#xA;&#xD;&#xA;I'm particularly interested in the answer for cheddar cheese, but answers about other cheese are welcome." />
  <row Id="2272" PostHistoryTypeId="2" PostId="1236" RevisionGUID="57f01c8a-0e4b-494f-8c89-b304dfb90791" CreationDate="2010-07-16T21:29:55.727" UserId="344" Text="I've heard that particular types of wine are good matches for particular types of food. I'm fairly new to wine being served with a meal I prepared, and I'd like to learn about **how** and **why** I should pick a wine that complements the rest of the meal.&#xD;&#xA;&#xD;&#xA;I made this community wiki because I didn't name a *particular* meal to match. I'd like to spend some time learning about this topic in general." />
  <row Id="2273" PostHistoryTypeId="1" PostId="1236" RevisionGUID="57f01c8a-0e4b-494f-8c89-b304dfb90791" CreationDate="2010-07-16T21:29:55.727" UserId="344" Text="Choosing a wine that complements a meal" />
  <row Id="2274" PostHistoryTypeId="3" PostId="1236" RevisionGUID="57f01c8a-0e4b-494f-8c89-b304dfb90791" CreationDate="2010-07-16T21:29:55.727" UserId="344" Text="&lt;drinks&gt;" />
  <row Id="2275" PostHistoryTypeId="16" PostId="1236" RevisionGUID="57f01c8a-0e4b-494f-8c89-b304dfb90791" CreationDate="2010-07-16T21:29:55.727" UserId="344" />
  <row Id="2276" PostHistoryTypeId="2" PostId="1237" RevisionGUID="4042d291-7170-4191-985e-8a9788291b96" CreationDate="2010-07-16T21:38:34.950" UserId="285" Text="On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which requires cooking, whereas other recipes just have stirred-in sugar.&#xD;&#xA;&#xD;&#xA;What exactly are the benefits of making lemonade (or limeade) with simple syrup versus just stirring in sugar?" />
  <row Id="2277" PostHistoryTypeId="1" PostId="1237" RevisionGUID="4042d291-7170-4191-985e-8a9788291b96" CreationDate="2010-07-16T21:38:34.950" UserId="285" Text="Is lemonade better when made with simple syrup?" />
  <row Id="2278" PostHistoryTypeId="3" PostId="1237" RevisionGUID="4042d291-7170-4191-985e-8a9788291b96" CreationDate="2010-07-16T21:38:34.950" UserId="285" Text="&lt;drinks&gt;&lt;lemonade&gt;" />
  <row Id="2279" PostHistoryTypeId="2" PostId="1238" RevisionGUID="0082d8cb-627f-4c28-8ce5-71ce20415be9" CreationDate="2010-07-16T21:39:55.980" UserId="335" Text="As Nick said, I wouldn't recommend it for soft cheese... the process of cutting off the mold can push some nasty bacteria into the inside.&#xD;&#xA;&#xD;&#xA;I've also never got sick from doing this.  Now if you're talking about some piece of cheese that has questionable provenance (been in your student accommodation fridge for 6 months)... well that may be different :)" />
  <row Id="2280" PostHistoryTypeId="2" PostId="1239" RevisionGUID="fcbe07cf-eadf-4c08-af34-04f45ec29591" CreationDate="2010-07-16T21:44:15.530" UserId="45" Text="That's a ridiculously huge question. So huge that you'd need a whole book to answer it! Fortunately, that book has been written:&#xD;&#xA;&#xD;&#xA;[What to Drink With What You Eat, The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea —  Even Water — Based on Expert Advice from America's Best Sommeliers. &#xD;&#xA;by Andrew Dornenburg and Karen Page][1] &#xD;&#xA;&#xD;&#xA;If you really want to understand this issue, this is by far the best answer. Worth every penny.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.becomingachef.com/what_to_drink.php" />
  <row Id="2281" PostHistoryTypeId="16" PostId="1239" RevisionGUID="fcbe07cf-eadf-4c08-af34-04f45ec29591" CreationDate="2010-07-16T21:44:15.530" UserId="-1" />
  <row Id="2282" PostHistoryTypeId="2" PostId="1240" RevisionGUID="924ab235-3772-4eb4-9e1b-fdaa626f22d2" CreationDate="2010-07-16T21:49:21.953" UserId="45" Text="I can't address &quot;better,&quot; but it may be different. When you make simple syrup, you boil the sugar water for some amount of time. The effect of boiling the sugar water is to break down some of the sucrose into its component sugars, glucose and fructose. The result is somewhat sweeter than the same amount of merely-dissolved sucrose. " />
  <row Id="2286" PostHistoryTypeId="6" PostId="1237" RevisionGUID="45b1f72c-b666-4074-9a45-a2f0a5d7cdb4" CreationDate="2010-07-16T21:49:39.927" UserId="45" Comment="edited tags" Text="&lt;drinks&gt;&lt;sugar&gt;&lt;lemonade&gt;&lt;syrup&gt;" />
  <row Id="2287" PostHistoryTypeId="2" PostId="1242" RevisionGUID="edbae80b-ab51-4f09-8023-a1989b7fbe70" CreationDate="2010-07-16T21:52:02.577" UserId="183" Text="The syrup makes it much easier to sweeten the lemonade.  When on stirs in granulated sugar, one has to mix for a while, which is kind of hard to do with all those ice cubes in the glass.  With the syrup, a few strokes of the spoon do the job.  In South East Asia you often get a jar with simple syrup to sweeten your ice tea and I always thought it would work great with lemonade.&#xD;&#xA;&#xD;&#xA;To make the simple syrup, dissolve a cup of sugar with a cup of water in a pan over medium heat.  Once completely dissolved, take it off the burner, let it cool, and place in a pouring jar." />
  <row Id="2288" PostHistoryTypeId="6" PostId="1236" RevisionGUID="a6e039c1-8a4d-41b0-809b-3f03fa7b6070" CreationDate="2010-07-16T21:55:48.677" UserId="45" Comment="added &quot;pairing&quot; tag" Text="&lt;drinks&gt;&lt;pairing&gt;" />
  <row Id="2289" PostHistoryTypeId="2" PostId="1243" RevisionGUID="ba31fa0d-29d9-436b-bf9d-cca054465f01" CreationDate="2010-07-16T21:56:22.920" UserId="335" Text="Out of all the cook books, the one I keep coming back to is the book my mum bought me when I got married 20 years ago.&#xD;&#xA;&#xD;&#xA;The book is [Leith's Cookery Bible][1], and I like it because it covers a good sampling of different cuisines, recipes and cooking styles.  There are a ton of basic recipes that you will make time and time again.&#xD;&#xA;&#xD;&#xA;A cheaper version exists [here][2] and [here][3] (if you are in the UK).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Leiths-Cookery-Bible-Prue-Leith/dp/074751044X/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1279317063&amp;sr=8-2&#xD;&#xA;  [2]: http://www.amazon.com/Leiths-Cookery-Bible-Prue-Leith/dp/074756602X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279317063&amp;sr=8-1&#xD;&#xA;  [3]: http://www.amazon.co.uk/Leiths-Cookery-Bible-Prue-Leith/dp/074756602X" />
  <row Id="2290" PostHistoryTypeId="16" PostId="1243" RevisionGUID="ba31fa0d-29d9-436b-bf9d-cca054465f01" CreationDate="2010-07-16T21:56:22.920" UserId="-1" />
  <row Id="2291" PostHistoryTypeId="2" PostId="1244" RevisionGUID="a576b936-8f88-41b9-93ad-ac18e17b22ee" CreationDate="2010-07-16T21:57:52.137" UserId="319" Text="I've recently started learning to cook stir fry, and I'm interested in what types of sauce are recommended. I typically cook a mixture of chicken or beef, spinach, broccoli, carrots and onions. Sometimes I put in some garlic.&#xD;&#xA;&#xD;&#xA;I've tried Yoshida's Sauce, general teriyaki sauce and peanut thai sauce.&#xD;&#xA;&#xD;&#xA;What other types of sauces do you recommend? I'm looking for general flavors for a stir fry. Adding particular suggested brands of a certain flavor would be helpful, too.&#xD;&#xA;&#xD;&#xA;Thanks for your help." />
  <row Id="2292" PostHistoryTypeId="1" PostId="1244" RevisionGUID="a576b936-8f88-41b9-93ad-ac18e17b22ee" CreationDate="2010-07-16T21:57:52.137" UserId="319" Text="Types of Sauce for Stir-Fry" />
  <row Id="2293" PostHistoryTypeId="3" PostId="1244" RevisionGUID="a576b936-8f88-41b9-93ad-ac18e17b22ee" CreationDate="2010-07-16T21:57:52.137" UserId="319" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;" />
  <row Id="2294" PostHistoryTypeId="5" PostId="253" RevisionGUID="5f88381d-a1ba-470b-96d8-c696eab48c4c" CreationDate="2010-07-16T21:59:25.007" UserId="124" Comment="clarified &quot;upside-down&quot;" Text="Heat up a cast iron skillet and the broiler on your oven until everything is as hot as possible. Flip the skillet upside-down, put the pizza on top, and put everything under the broiler. The goal is to cook with as much heat as possible as quickly as possible. You can also try it over the barbecue, which is  a bit easier to manage." />
  <row Id="2295" PostHistoryTypeId="2" PostId="1245" RevisionGUID="b29183db-24ff-415b-a1d0-5da6d8b6bd92" CreationDate="2010-07-16T22:02:48.203" UserId="278" Text="Teriyaki is a great sauce for stir fry. To make a basic Teriyaki sauce just mix 1/2 cup of soy sauce and 1/2 cup of mirin rice wine with a teaspoon each of fresh grated garlic, ginger and sugar.  bring it up to a simmer and let it reduce until it's about 5 tablespoons worth. &#xD;&#xA;&#xD;&#xA;when you stir fry, be sure to get the pan as hot as possible before introducing the food.  this is what gives stir frys their great flavor.  once the food is just about done, add the teriyaki sauce.  don't add it in the beginning as the sugar can burn." />
  <row Id="2296" PostHistoryTypeId="2" PostId="1246" RevisionGUID="5ea48c9e-dee5-4e57-8115-f7efcf34beeb" CreationDate="2010-07-16T22:05:58.263" UserId="359" Text="My favorite cookbook of all time and the one I've been returning to for a decade is [Extending The Table][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Extending-Table-World-Community-Cookbook/dp/083613561X" />
  <row Id="2297" PostHistoryTypeId="16" PostId="1246" RevisionGUID="5ea48c9e-dee5-4e57-8115-f7efcf34beeb" CreationDate="2010-07-16T22:05:58.263" UserId="-1" />
  <row Id="2298" PostHistoryTypeId="2" PostId="1247" RevisionGUID="1857a5bd-b85d-486d-9a02-189caab49006" CreationDate="2010-07-16T22:07:31.507" UserId="345" Text="I like to cook shrimp ramen, strain off all of the water, and then add some alfredo sauce." />
  <row Id="2299" PostHistoryTypeId="5" PostId="1239" RevisionGUID="0b43d8ab-214c-46ff-952f-028822ee0406" CreationDate="2010-07-16T22:13:57.163" UserId="344" Comment="added 120 characters in body; added 63 characters in body" Text="That's a ridiculously huge question. So huge that you'd need a whole book to answer it! Fortunately, that book has been written:&#xD;&#xA;&#xD;&#xA;[![What to Drink With What You Eat][1]  &#xD;&#xA;**What to Drink With What You Eat**  &#xD;&#xA;The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea —  Even Water — Based on Expert Advice from America's Best Sommeliers.  &#xD;&#xA;by Andrew Dornenburg and Karen Page][2] &#xD;&#xA;&#xD;&#xA;If you really want to understand this issue, this is by far the best answer. Worth every penny.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://g-ecx.images-amazon.com/images/G/01/ciu/ab/11/a2d9c0a398a07996fbabf110.L.jpg&#xD;&#xA;  [2]: http://www.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188/ref=cm_cmu_pg__header" />
  <row Id="2300" PostHistoryTypeId="5" PostId="1244" RevisionGUID="7dea8ff6-ebe6-48f8-a651-3ab2eb24ae3c" CreationDate="2010-07-16T22:14:02.033" UserId="319" Comment="edited body; deleted 84 characters in body" Text="I've recently started learning to cook stir fry, and I'm interested in what types of sauce are recommended. I typically cook a mixture of chicken or beef, spinach, broccoli, carrots and onions. Sometimes I put in some garlic.&#xD;&#xA;&#xD;&#xA;I've tried Yoshida's Sauce, general teriyaki sauce and peanut thai sauce.&#xD;&#xA;&#xD;&#xA;What types of sauces do you recommend? I'm looking for general flavors for a stir fry.&#xD;&#xA;&#xD;&#xA;Thanks for your help." />
  <row Id="2301" PostHistoryTypeId="2" PostId="1248" RevisionGUID="d8572127-9c23-4207-b98f-3665756b942c" CreationDate="2010-07-16T22:14:41.267" UserId="359" Text="Add veggies and meat or tofu, black pepper or chili oil, an egg: in short, anything you like or happen to have on hand!&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://farm5.static.flickr.com/4143/4772255115_b0908b3ea8_m.jpg" />
  <row Id="2302" PostHistoryTypeId="2" PostId="1249" RevisionGUID="45ac3bae-da99-47bc-93d5-c2119d35def3" CreationDate="2010-07-16T22:21:07.440" UserId="361" Text="Ward gets at a good general approach, but his answer is a bit narrow. Try adding a bit more of whatever the sauce is based on. If it's a cream sauce, then more cream will make it milder. If it's tomato-based, then some more pureed tomato or paste would do the same. This will work similarly for fat, yogurt, sour cream, coconut milk, and probably for wine and water. Just be aware thats if you've cooked or otherwise processed the sauce (such as to reduce it) you'll have to bring the added material to the same state. This is particularly important for the very moist bases." />
  <row Id="2303" PostHistoryTypeId="2" PostId="1250" RevisionGUID="6778abfc-c809-48bb-b8e6-bc602f2fdc31" CreationDate="2010-07-16T22:21:44.007" UserId="363" Text="There is a local place that cooks amazing fried chicken gizzards.  Somehow they are really tender, and yet the breading on them is still crispy.  Every time I try to make them they turn out extremely chewy.  What could their secret possibly be?&#xD;&#xA;&#xD;&#xA;I have tried getting really fresh (never frozen) gizzards from local farms, but I still can't cook them right!" />
  <row Id="2304" PostHistoryTypeId="1" PostId="1250" RevisionGUID="6778abfc-c809-48bb-b8e6-bc602f2fdc31" CreationDate="2010-07-16T22:21:44.007" UserId="363" Text="How to cook fried chicken gizzards that are tender?" />
  <row Id="2305" PostHistoryTypeId="3" PostId="1250" RevisionGUID="6778abfc-c809-48bb-b8e6-bc602f2fdc31" CreationDate="2010-07-16T22:21:44.007" UserId="363" Text="&lt;frying&gt;&lt;chicken&gt;" />
  <row Id="2306" PostHistoryTypeId="2" PostId="1251" RevisionGUID="d5e14d2e-1920-42a2-9069-d5d98e403928" CreationDate="2010-07-16T22:26:06.297" UserId="359" Text="Like you, I love a runny yolk and *hate* a white that isn't set! I've been experimenting with the soft-boiled egg a few mornings per week for the past couple of years, and have discovered the following:&#xD;&#xA;&#xD;&#xA; - I like a 5-minute egg; the 4-minute egg is, by my lights, underdone and icky.&#xD;&#xA; - Barometric pressure does have an impact on how fast water boils and how quickly it boils away!&#xD;&#xA; - &quot;Soft-boiled&quot; eggs should actually be called &quot;simmered eggs,&quot; because you DON'T want a hard, full-rolling boil.&#xD;&#xA;&#xD;&#xA;To make a perfect soft-boiled egg:&#xD;&#xA;&#xD;&#xA; 1. Remove your egg/s from the fridge and set them on the counter.&#xD;&#xA; 2. Bring salted water to a boil.&#xD;&#xA; 3. Put the egg/s into the boiling water.&#xD;&#xA; 4. Boil gently for exactly 5 minutes, no more, no less.&#xD;&#xA; 5. Plunge into cold water for about 5 seconds.&#xD;&#xA; 6. Eat immediately!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2307" PostHistoryTypeId="5" PostId="1199" RevisionGUID="550ffd16-dd03-4d61-86d8-d844ab46d436" CreationDate="2010-07-16T22:26:49.837" UserId="183" Comment="removed self citation, added image, added runny yolk temp" Text="Very few people have tried a perfectly cooked soft boiled egg.  There is a tradition among chefs of trying to show each other how perfectly they can cook something as simple as an egg.  [Chef Fernand Point](http://en.wikipedia.org/wiki/Fernand_Point), who serves as inspiration for the affable chef Gusteau in Pixar’s animated movie Ratatouille, would test his apprentices by asking them to fry an egg.  With a responsive thermometer, such an infrared one, you can approximate their work at home.&#xD;&#xA;&#xD;&#xA;If you ever get that mad scientist feeling, try cooking the egg in a bowl of water placed in the oven.  Start with cold tap water in the bowl, place the eggs in the water and the ensemble in an oven set to its lowest setting.  Every five minutes, check the temperature of the water in the bowl.  If you are using an infrared thermometer, stir the water before measuring.   Let the water hover between 65&amp;deg;C to 68&amp;deg;C for an hour. In most ovens you will have to turn the oven off and on to keep the water in that range.  The result will be a bright yellow firm gel.  I have a picture of the gel for the fried version of the mad scientist egg (what I call Eggs Mondrian):&#xD;&#xA;&#xD;&#xA;![Yolk gel from the Eggs Mondrian recipe][2]&#xD;&#xA;&#xD;&#xA;If you want the yolk runny, then the temperature of the water should be between 63&amp;deg;C (to cook the whites) but below 66&amp;deg;C to keep the yolk runny.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://www.flavoralchemy.com/journal/eggs-mondrian.html&#xD;&#xA;[2]:http://www.flavoralchemy.com/storage/picC/yolk4stack.png&#xD;&#xA;" />
  <row Id="2308" PostHistoryTypeId="2" PostId="1252" RevisionGUID="895b91f9-4e72-4d44-9a17-7167a9667d6c" CreationDate="2010-07-16T22:28:43.813" UserId="359" Text="Scrambled eggs without dairy fat in them are very, very easy to overcook." />
  <row Id="2309" PostHistoryTypeId="2" PostId="1253" RevisionGUID="1ec6d995-6804-4f75-99df-e82ce7158312" CreationDate="2010-07-16T22:33:33.497" UserId="359" Text="There difference between white and brown eggs is [purely cosmetic][1]. There is no nutritional or taste difference.&#xD;&#xA;&#xD;&#xA;Brown eggs, IMO, look cooler, though. ;-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ask.yahoo.com/20000523.html" />
  <row Id="2310" PostHistoryTypeId="2" PostId="1254" RevisionGUID="363f3b38-3a30-44f3-b32f-72e0a8b3f734" CreationDate="2010-07-16T22:40:04.880" UserId="363" Text="The key is to slow-cook them on low heat, and keep the lid/door closed for at least two hours.  Here's my fool-proof method for fall-off-the-bone baby back ribs that anyone can do...&#xD;&#xA;&#xD;&#xA; 1. Make sure you know where to get good fresh pork (pay the cost to be the boss)&#xD;&#xA; 2. Cut membrane off the bone-side of the slab (optional, I don't like its chewiness)&#xD;&#xA; 3. Use your favorite rib rub on both sides (or just pick one in the store)&#xD;&#xA; 4. Wrap the slabs in aluminum foil tightly (shiny side outward)&#xD;&#xA; 5. Refrigerate overnight or for a few hours (if you have the time)&#xD;&#xA; 6. Preheat oven to 275 degrees (rack in the middle)&#xD;&#xA; 7. Put ribs on a cookie sheet (bones down, meat up)&#xD;&#xA; 8. Leave the door **shut** for at least 2 hours and 15 minutes (very important)&#xD;&#xA; 9. Take ribs out and let sit for about five minutes (and savor the aroma)&#xD;&#xA; 10. Remove the tin foil and put your favorite sauce on the ribs (I like whiskey in mine)&#xD;&#xA; 11. Broil/grill the ribs for an additional 10-15 minutes (makes the sauce stick, restaurant style)&#xD;&#xA;&#xD;&#xA;This works every time, and the meat really falls off the bone!  The key is really to get good meat, though.  If you are cooking ribs that have been frozen for many months, they obviously aren't going to be as good.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2311" PostHistoryTypeId="2" PostId="1255" RevisionGUID="c60be9d6-6cdb-4d62-aa77-4950454ab0a3" CreationDate="2010-07-16T22:56:50.397" UserId="181" Text="Well, I've wrote about it [here][1], but I'll repeat:&#xD;&#xA;&#xD;&#xA;Read this article for complete scientific explanation of the process: [Towards the perfect soft boiled egg][2]&#xD;&#xA;&#xD;&#xA;You might want to check the [timer][3] as well :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/714/whats-the-right-way-to-hard-boil-eggs/874#874&#xD;&#xA;  [2]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;  [3]: http://translate.google.com/translate?u=http%3A//www.kjemi.uio.no/publikum/popularkjemi/egg/&amp;hl=en&amp;langpair=auto|en&amp;tbb=1&amp;ie=UTF-8" />
  <row Id="2312" PostHistoryTypeId="2" PostId="1256" RevisionGUID="3c62f9b8-0d7e-4186-8d9e-4251ffbcb326" CreationDate="2010-07-16T23:11:39.530" UserId="141" Text="[The Cook's Companion][1] by Stephanie Alexander is considered the Australian cookbook bible.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookbooks.com.au/book/The-Cooks-Companion/isbn/9781920989002.htm" />
  <row Id="2313" PostHistoryTypeId="16" PostId="1256" RevisionGUID="3c62f9b8-0d7e-4186-8d9e-4251ffbcb326" CreationDate="2010-07-16T23:11:39.530" UserId="-1" />
  <row Id="2314" PostHistoryTypeId="2" PostId="1257" RevisionGUID="2157d6d8-ec8b-4681-9937-39b3c6cd344a" CreationDate="2010-07-16T23:11:59.933" UserId="128" Text="I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones.  They always either become too soft before I have a chance to do anything with them or are hard and not very tasty.  How can I tell when an avocado is perfectly ripe?" />
  <row Id="2315" PostHistoryTypeId="1" PostId="1257" RevisionGUID="2157d6d8-ec8b-4681-9937-39b3c6cd344a" CreationDate="2010-07-16T23:11:59.933" UserId="128" Text="How can I choose good avocados at the supermarket?" />
  <row Id="2316" PostHistoryTypeId="3" PostId="1257" RevisionGUID="2157d6d8-ec8b-4681-9937-39b3c6cd344a" CreationDate="2010-07-16T23:11:59.933" UserId="128" Text="&lt;ripe&gt;&lt;avocados&gt;&lt;ingredient-selection&gt;" />
  <row Id="2317" PostHistoryTypeId="2" PostId="1258" RevisionGUID="7b0c1fa0-7fe2-438f-926a-c681909977d9" CreationDate="2010-07-16T23:22:21.680" UserDisplayName="Matilda" Text="Some suggestions:&#xD;&#xA;Take 1/4 of a cup of soy sauce, and mix in two tablespoons of sesame oil and some garlic.&#xD;&#xA;&#xD;&#xA;Or Take 1/4 of a cup of soy sauce, and mix in one or two tablespoons of curry powder&#xD;&#xA;&#xD;&#xA;To make a thicker, Chinese restaurant type sauce, add three tablespoons of  cold water (it can't be warm) and one of cornstarch.&#xD;&#xA;&#xD;&#xA;Add to stir fry one to two minutes before removing from heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2318" PostHistoryTypeId="2" PostId="1259" RevisionGUID="6ae56346-fa6b-4065-b200-cf6961493186" CreationDate="2010-07-16T23:23:37.310" UserId="372" Text="If you can squish a avocado in your hand, it's much too ripe. Everyone else has had a squish of this avocado, and it's been manhandled to shit.&#xD;&#xA;&#xD;&#xA;Depending on the variety in your supermarket (In Australia, we usually get Hass Avocados, which go from a green colour to a black colour), you want one that's still firm when you buy it, and after a few days in the fruitbowl with the apples, it will become a nice constancy: still not completely soft to touch, but you can't play football with the thing anymore.&#xD;&#xA;&#xD;&#xA;Give it a good mush with the lemon/lime/sour cream, and that avo is ready to become a GUACAMOLE!" />
  <row Id="2319" PostHistoryTypeId="2" PostId="1260" RevisionGUID="3fae9a95-08e5-41a3-bb32-ed0598bbc303" CreationDate="2010-07-16T23:28:12.420" UserId="373" Text="I'm talking about potatoes which have gone somewhat soft and put out shoots about 10cm long. &#xD;&#xA;&#xD;&#xA;Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating soft sprouty spuds for years. But there's always a significant minority arguing that it's unsafe." />
  <row Id="2320" PostHistoryTypeId="1" PostId="1260" RevisionGUID="3fae9a95-08e5-41a3-bb32-ed0598bbc303" CreationDate="2010-07-16T23:28:12.420" UserId="373" Text="Is it safe to eat potatoes which have sprouted?" />
  <row Id="2321" PostHistoryTypeId="3" PostId="1260" RevisionGUID="3fae9a95-08e5-41a3-bb32-ed0598bbc303" CreationDate="2010-07-16T23:28:12.420" UserId="373" Text="&lt;food-safety&gt;&lt;potatoes&gt;" />
  <row Id="2322" PostHistoryTypeId="2" PostId="1261" RevisionGUID="19bfb82f-cab3-405d-8a96-56e3f9434c9c" CreationDate="2010-07-16T23:29:04.087" UserId="377" Text="Sweet Maria's, my principle vendor, has a page dedicated to this [very topic](http://www.sweetmarias.com/roastedcoffeestorage.php).  Basically: store roasted beans air-tight at room temperature.  If you're roasting them yourself, don't seal the container until 8-24 hours after roasting.&#xD;&#xA;&#xD;&#xA;Don't store ground coffee at all if you can avoid it.  It goes stale very quickly." />
  <row Id="2323" PostHistoryTypeId="5" PostId="1260" RevisionGUID="80d9c362-802d-4c5e-8aab-88169cff7e38" CreationDate="2010-07-16T23:39:54.960" UserId="373" Comment="deleted 51 characters in body" Text="I'm talking about potatoes which have gone somewhat soft and put out shoots about 10cm long. &#xD;&#xA;&#xD;&#xA;Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating soft sprouty spuds for years. Is this correct?" />
  <row Id="2324" PostHistoryTypeId="2" PostId="1262" RevisionGUID="69f3e3e6-f302-49bf-a619-581309907495" CreationDate="2010-07-16T23:42:14.313" UserId="60" Text="Not safe enough for me to try it. Potatoes actually contain a very dangerous toxin called [solanine]. This toxin is concentrated enough in the green parts in the plant to cause solanine poisoning. This includes the sprouts/eyes, and the potato itself if it's green.&#xD;&#xA;&#xD;&#xA;This [article] from the New York Times health guide indicates that it is something to be taken seriously. Per this article, if the sprouts have been removed, and the potato is not green then it is safe to eat as far as solanine poisoning is concerned. &#xD;&#xA;&#xD;&#xA;However, a potato as far gone as you have described sounds _disgusting_. A _soft_ potato is on it's way to going bad. Where I'm from, potatoes are cheap enough that it's just not worth the gross factor for me to eat a potato that has 10 cm sprouts and is squishy. I do eat potatoes that have little nub sprouts on them and that are slightly less than firm, after removing the sprouts of course.&#xD;&#xA;&#xD;&#xA;[solanine]: http://en.wikipedia.org/wiki/Solanine&#xD;&#xA;[article]: http://health.nytimes.com/health/guides/poison/potato-poisoning-green-tubers-and-sprouts/overview.html" />
  <row Id="2325" PostHistoryTypeId="2" PostId="1263" RevisionGUID="e2bb22bf-eb77-48f1-aab5-79df5b0c7fbf" CreationDate="2010-07-16T23:43:29.400" UserId="89" Text="Depends on if you'll buy for instant consumption or for storage. &#xD;&#xA;&#xD;&#xA;If you want to eat/prepare them right away, you want an avocado that feels soft on the inside, when pressing them they will cede and have that soft feeling ripe avocado has. It shouldn't cede very much though, as those are past their prime. The very good ones even smell in a nice avocadoey way a bit (or maybe that's just my insanity.)&#xD;&#xA;&#xD;&#xA;If you want to prepare them later, you want firm ones that cede only a tiny little bit (the rock hard ones mostly never ripen in my experience,) you then store them in a porous bag (the typical brown paper bag or a newspaper) to let them ripe. To speed up the ripening, you can add an apple to the bag.&#xD;&#xA;&#xD;&#xA;See also [this related question][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/89/what-can-i-do-to-help-my-avocados-ripen" />
  <row Id="2326" PostHistoryTypeId="2" PostId="1264" RevisionGUID="5335d437-63aa-40de-9df0-089b27cc4345" CreationDate="2010-07-16T23:49:41.400" UserId="41" Text="If you're buying them from the store, any of the following are decent:&#xD;&#xA;&#xD;&#xA;  * Teriyaki sauce/marinade&#xD;&#xA;  * Chili garlic sauce&#xD;&#xA;  * Chili black bean sauce&#xD;&#xA;  * Hoisin sauce&#xD;&#xA;  * Satay (peanut) sauce&#xD;&#xA;&#xD;&#xA;However, it's really a lot tastier (and cheaper!) if you make it yourself.  I usually use some variation on the following:&#xD;&#xA;&#xD;&#xA;  * 3/4 cup water&#xD;&#xA;  * 1-2 tbsp dark soy sauce&#xD;&#xA;  * 2-3 tbsp light soy sauce or teriyaki&#xD;&#xA;  * 1-2 tbsp toasted sesame oil&#xD;&#xA;  * (optional) 1-2 tsp chili oil&#xD;&#xA;  * 1 tbsp tapioca starch (test a bit of sauce; if it doesn't thicken right, add more)&#xD;&#xA;  * Minced or grated ginger, to taste&#xD;&#xA;  * Minced or grated garlic, to taste&#xD;&#xA;  * 1/2 tsp brown sugar, honey or maple syrup&#xD;&#xA;&#xD;&#xA;The proportions are all pretty rough because I always eyeball it, and because ingredients vary (I can't always get the same brands or sometimes I'm missing one or two).  I kind of eked out this formula after a few years of stir-frying, so I don't even really think about it anymore.  It usually tastes great though, and I've even gotten several comments to the effect that it *smells* great (I think the sesame oil is what does it).&#xD;&#xA;&#xD;&#xA;P.S. You can substitute corn starch for tapioca, but you'll have to use a little more of it, and the sauce doesn't tend to be quite as smooth or consistent.  It'll work in a pinch, though, or if you can't find tapioca in your area.&#xD;&#xA;&#xD;&#xA;P.P.S. When I make this, it usually makes a little more than a cup.  What I tend to do is marinate and stir-fry the meat separately in a separate, simpler sauce (honey teriyaki works great), then half-stir-fry and half-steam the vegetables using half the sauce, so they get nice and tender.  Then add the meat and the rest of the sauce and stir fry for about a minute or two longer.  This gives you a nice balance of flavour infusion and extra sauce that you can use for rice." />
  <row Id="2327" PostHistoryTypeId="5" PostId="1202" RevisionGUID="2edf2dc6-9381-486a-86e1-ae367cc8703d" CreationDate="2010-07-17T00:00:13.907" UserId="60" Comment="edited body" Text="All of the following play an important role in cutting technique/speed:&#xD;&#xA;&#xD;&#xA;* Practice! Probably the single most important.&#xD;&#xA;* A _very_ sharp, clean knife. Always hone your knife before use, and have it sharpened regularly (6-18 months depending on use)&#xD;&#xA;* A fast and stable cutting surface. A solid end-grain cutting board is ideal.&#xD;&#xA;* The food should be stable. As Nick says, make a flat side to your food if it doesn't have one.&#xD;&#xA;* Proper off-hand placement. Your off-hand should be curled with your finger tips resting on the food. Your first knuckles should be against the side of the knife blade. Your fingertips should be tucked out of the way due to the curling. Your thumb pushes the food under the knife as you slice.&#xD;&#xA;* Proper knife-hand placement. This can vary based on your biomechanics, hand size, knife, etc. However, the gist is:&#xD;&#xA;    * Don't hamfist it&#xD;&#xA;    * Relax your hand and arm&#xD;&#xA;    * Gripping high up on the bolster of the blade can help with control and speed. I pinch the blade itself between my thumb and forefinger.&#xD;&#xA;* Unless you're _actually_ chopping (e.g. using the rocker technique to chop herbs quickly) you should actually be slicing your food. A slight forward movement of the knife blade as it passes downward through the food decreases resistance and speeds the cut. It also is gentler on your food.&#xD;&#xA;&#xD;&#xA;To be completely safe you could use a finger guard. For example, &lt;a href=&quot;http://www.amazon.com/gp/product/B002MUBW3A?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002MUBW3A&quot;&gt;Jamie Oliver Finger Guard&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B002MUBW3A&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. I've never used one of these, but it seems like it would significantly decrease the chances of a mishap. It also seems there are a few other brands out there to try." />
  <row Id="2328" PostHistoryTypeId="5" PostId="1057" RevisionGUID="50797370-4553-47ef-bbf0-f4c18ebd13be" CreationDate="2010-07-17T00:04:00.980" UserId="60" Comment="added 211 characters in body" Text="If they're frozen I often stab the bag a few times with a fork and then throw it in the microwave for a few minutes. _To be safe_ make sure your bag is a plastic known to be microwave safe. It will either be labeled &quot;microwave safe&quot;, but you can also check the recycling stamp. Type 4 LDPE is considered microwave safe plastic.&#xD;&#xA;&#xD;&#xA;Why does your question imply that vegetable steamers can only be obtained via wedding gift? Buying a generic steamer insert/basket is relatively inexpensive. For example: &lt;a href=&quot;http://www.amazon.com/gp/product/B000FKJNI0?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000FKJNI0&quot;&gt;Progressive International Easy Reach Steamer Basket&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000FKJNI0&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2329" PostHistoryTypeId="2" PostId="1265" RevisionGUID="0d7fa551-a583-40f2-bd33-a3f3f585e204" CreationDate="2010-07-17T00:08:37.850" UserId="149" Text="Well, you need a brisket. Then you need a set of pickling spices. Then you need a safe procedure for corning, which is essentially pickling.&#xD;&#xA;&#xD;&#xA;Looks like basic materials are salt and saltpeter, and you can bag it up and stick it in the fridge for three weeks. &#xD;&#xA;&#xD;&#xA;I've not done this, I just did a bit of googling for you.&#xD;&#xA;" />
  <row Id="2330" PostHistoryTypeId="2" PostId="1266" RevisionGUID="97260755-a604-478d-b9a5-41a93b13babe" CreationDate="2010-07-17T00:08:45.277" UserId="86" Text="&gt; Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating soft sprouty spuds for years. Is this correct?&#xD;&#xA;&#xD;&#xA;Um... Well, I grew up eating them. Towards the end of winter, all the potatoes looked like that. We snapped off the sprouts, ate the firmer ones, and saved the rest for planting. &#xD;&#xA;&#xD;&#xA;We didn't *die*. I don't think. Unless this is all a dream, the last twenty years merely the illusion of my dying, spasming, potato-poisoned brain.&#xD;&#xA;&#xD;&#xA;That said, if you have a choice, I would stick with potatoes that *haven't* sprouted..." />
  <row Id="2331" PostHistoryTypeId="2" PostId="1267" RevisionGUID="87a86014-ec12-4f5b-a901-d51d1bd8c03f" CreationDate="2010-07-17T00:08:52.750" UserId="385" Text="You are about to enter the wonderful world of **Charcuterie**, the preserving and curing of meats. &#xD;&#xA;&#xD;&#xA;The traditional cut of beef to turned into corned beef (or pastrami, which has a similar preparation) is a well-marbled brisket. I'd imagine that a flank steak or other similar long-and-moist cuts would work out too. &#xD;&#xA;&#xD;&#xA;The curing process involves soaking the brisket in a brine of pickling spices (for flavor) and  [Sodium Nitrite][1], which will preserve (cure) the meat and provide that wonderful pink color. You'll have to plan ahead, as the process takes about five days. I've used the recipe detailed in this [forum post][2] with fantastic results before. I think that it comes from [this book][3], which you might think of picking up if you have future dreams of sausage, pastrami, and other feats of meat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Prague_Powder#1&#xD;&#xA;  [2]: http://forums.penny-arcade.com/showpost.php?p=10859409&amp;postcount=71&#xD;&#xA;  [3]: http://www.google.com/products/catalog?hl=en&amp;q=charcuterie&amp;um=1&amp;ie=UTF-8&amp;cid=5184353524166913387&amp;ei=NfRATPSVFsT4nAee3I2cDw&amp;sa=X&amp;oi=product_catalog_result&amp;ct=result&amp;resnum=3&amp;ved=0CDAQ8wIwAg#" />
  <row Id="2332" PostHistoryTypeId="2" PostId="1268" RevisionGUID="a9a29df2-7459-4303-9df6-fd86ee832e37" CreationDate="2010-07-17T00:09:55.460" UserId="149" Text="Time to visit the cookbook section of your local bookstore. Plenty to choose from there in the way of getting started with Chinese cooking." />
  <row Id="2333" PostHistoryTypeId="5" PostId="1259" RevisionGUID="c07dcb7b-cca8-4d79-9e6a-84857ef25a04" CreationDate="2010-07-17T00:41:09.360" UserId="60" Comment="removed profanity" Text="If you can squish a avocado in your hand, it's much too ripe. Everyone else has had a squish of this avocado, and it's been manhandled.&#xD;&#xA;&#xD;&#xA;Depending on the variety in your supermarket (In Australia, we usually get Hass Avocados, which go from a green colour to a black colour), you want one that's still firm when you buy it, and after a few days in the fruitbowl with the apples, it will become a nice constancy: still not completely soft to touch, but you can't play football with the thing anymore.&#xD;&#xA;&#xD;&#xA;Give it a good mush with the lemon/lime/sour cream, and that avo is ready to become a GUACAMOLE!" />
  <row Id="2336" PostHistoryTypeId="2" PostId="1270" RevisionGUID="fc82472b-9933-41a0-95ca-aadee1deb3e8" CreationDate="2010-07-17T01:30:05.037" UserId="219" Text="I like making a dry rub with brown sugar, paprika, chipotle powder, thyme, black pepper, salt, and parsley. To cook, dredge in a bit of olive oil, then pat with the rub. It'll caramelise wonderfully and lends a really nice taste - smoky sweet with a bit of a bite." />
  <row Id="2337" PostHistoryTypeId="2" PostId="1271" RevisionGUID="7a4e2bd3-7fb7-4b6e-9f5d-987ee3839aaf" CreationDate="2010-07-17T01:39:34.907" UserDisplayName="Scott Gentry" Text="A lil' evoo, sprinkle with Emeril's fish rub and smoke skin side down between 200-250 for 3-3.5 hours...yum! " />
  <row Id="2338" PostHistoryTypeId="2" PostId="1272" RevisionGUID="60ed2a8e-e249-4dba-8cfd-925426f901ba" CreationDate="2010-07-17T01:42:57.333" UserDisplayName="angeblah" Text="Yep. As others have said, don't be afraid of fat or heat. Let it sit for a while. When the crust has formed and the food is ready to be flipped, it should release fairly easily with a bit of gentle nudging. Additionally, I find that dredging fish in a bit of flour helps to prevent sticking." />
  <row Id="2339" PostHistoryTypeId="2" PostId="1273" RevisionGUID="ddcf6219-4d18-410a-9a4e-e691a7acd12a" CreationDate="2010-07-17T01:43:56.143" UserDisplayName="user410" Text="Ooh. I've just done this recently. It's really easy, and very tasty. Basically, you rub salt and spices on a 4 pound or so brisket, and leave it in your fridge in a ziplock for a week. You don't need the saltpeter/nitrate; that just makes it pink. &#xD;&#xA;&#xD;&#xA;After that, you boil it in water for a couple of hours, and it's corned beef! &#xD;&#xA;&#xD;&#xA;I used the Cook's Illustrated recipe - but I found a version of it online for free:&#xD;&#xA;&#xD;&#xA;http://www.zenreich.com/ZenWeb/cornedbeef.htm&#xD;&#xA;&#xD;&#xA;Enjoy!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2340" PostHistoryTypeId="2" PostId="1274" RevisionGUID="b3abe747-8bdb-49cd-871e-5e0b4093d9d4" CreationDate="2010-07-17T01:51:47.577" UserId="419" Text="For ribs or for that matter most anything you need to go to &quot;the source&quot; for food related questions:  Harold McGee&#xD;&#xA;&#xD;&#xA;He did an excellent post in the New York Times about cooking ribs:&#xD;&#xA;http://www.nytimes.com/2010/06/30/dining/30curious.html?scp=1&amp;sq=Curious%20Cook&amp;st=cse&#xD;&#xA;&#xD;&#xA;Here is his recipe for Smoky Oven Spare ribs:&#xD;&#xA;http://www.nytimes.com/2010/06/30/dining/30curiousrex.html?ref=dining&#xD;&#xA;&#xD;&#xA;The basic idea is slow taking about 6 hours.&#xD;&#xA;Start initially at 200 for the first 4 hours then reduce to 175 for the final 2 hours.&#xD;&#xA;" />
  <row Id="2341" PostHistoryTypeId="2" PostId="1275" RevisionGUID="5bf0ee67-941a-48b8-b81e-1c8b6401135a" CreationDate="2010-07-17T01:58:05.127" UserId="426" Text="When I've made and used starters in the past I've generally fed it 1/2 cup water and 1/2 cup flour every other day.  The challenge with sourdough starters is that you need to be using them regularly as the volume obviously grows if you're just feeding it and not using it regularly.  Of course a friend, family member, or neighbor might be thrilled for you to share it with them but then again...it's kind of like having a pet - you have to keep it fed!" />
  <row Id="2342" PostHistoryTypeId="2" PostId="1276" RevisionGUID="a235cd12-2ac9-45da-b046-4751e343fe4d" CreationDate="2010-07-17T02:01:57.037" UserId="419" Text="I have had good success with a really easy form of wet aging.  I just buy the steaks a week in advance and let the package set in the fridge unopened.  The next week, wash, pat dry, salt and a screaming hot grill.&#xD;&#xA;&#xD;&#xA;This has worked excellent with the really thick boneless new york strip steaks I get at costco.  Also I take a trick from Jeffrey Steingarten and trim off the fat around the edge.  The allows me to put then on a screaming hot gas grill and leave it on high without the fat catching fire and burning everything.  5 min on one side, 1 or 2 on the other and that's it.  The crust is great on the side that you see and isn't that what is important?  I have never had success getting crust on both sides, either the steak is over done or there is no crust anywhere." />
  <row Id="2343" PostHistoryTypeId="2" PostId="1277" RevisionGUID="42c27dfb-aa1c-4940-85c9-49998c5454b2" CreationDate="2010-07-17T02:06:41.957" UserDisplayName="user425" Text="You have to do them low and slow.  By going slow, you allow the fat and connective tissue to turn into tender awesomeness.&#xD;&#xA;&#xD;&#xA;Here is what I do:&#xD;&#xA;&#xD;&#xA;1. Get your smoker/grill (with indirect heat)/oven to 215F.&#xD;&#xA;2. Remove membrane from back of ribs.&#xD;&#xA;3. Put a dry rub on you ribs.  I use a store bought one.&#xD;&#xA;4. Put ribs standing up in either a rib rack or an inverted v-rack.  This will prevent the bottom of your ribs from getting scorched if you are cooking in a grill/smoker.&#xD;&#xA;5. Cook for 3 hours&#xD;&#xA;6. Increase temp to 250F&#xD;&#xA;7. Cook another 1.5 hours&#xD;&#xA;8. Check to see if ribs &quot;fold&quot; easily when you pick them up with the tongs.  Cook until they fold.&#xD;&#xA;9. Sauce the ribs with sauce of your choice and cook for an additional 15-30 minutes until the sauce is stick and awesome.&#xD;&#xA;10. Done.&#xD;&#xA;" />
  <row Id="2344" PostHistoryTypeId="2" PostId="1278" RevisionGUID="5b1cd279-f1a9-4b4b-9ccd-be82792732d5" CreationDate="2010-07-17T02:16:56.970" UserId="419" Text="This is the recipe for chocolate chip cookies&#xD;&#xA;For more details check out the Jan/Feb 96 edition of Cooks Illustrated. &#xD;&#xA;&#xD;&#xA; - 2       c.      all-purpose flour plus two tablespoons more&#xD;&#xA; - ½       t       baking soda&#xD;&#xA; - ½       t       salt&#xD;&#xA; - 1½      sticks  Butter (melted **and this is key!** also this is a bit less than typical)&#xD;&#xA; - ½       c       granulated sugar&#xD;&#xA; - 1       c       packed brown sugar&#xD;&#xA; - 2       t       vanilla extract&#xD;&#xA; - 2               Eggs (1 whole, 1 yolk)&#xD;&#xA; - 1       12oz    (bag) semi-sweet chocolate chips&#xD;&#xA;&#xD;&#xA;Combine flour, baking soda, and salt in a small bowl.  Mix butter,&#xD;&#xA;granulated sugar, brown sugar, and vanilla in large mixer bowl.  Add&#xD;&#xA;eggs, one at a time, beating well after each addition; gradually beat&#xD;&#xA;in flour mixture.  Stir in morsels and nuts.  Bake on un-greased cookie&#xD;&#xA;sheets for 15-18 min. @ 325°F.&#xD;&#xA;&#xD;&#xA;Also this recipe works great with white whole wheat flour as well to add at least some nutrition.&#xD;&#xA;&#xD;&#xA;I have had excellent success substituting 2 tablespoons of ground flax seed meal and 5 tablespoons of water for the eggs if you need to go egg-less." />
  <row Id="2345" PostHistoryTypeId="2" PostId="1279" RevisionGUID="fc59391d-23ff-41fa-ba94-660b6d7b755a" CreationDate="2010-07-17T02:20:56.477" UserId="433" Text="Forget the steamer.  &#xD;&#xA;&#xD;&#xA;The easiest, fastest, cheapest, and best way I've found is to put three tablespoons of water in a large pan, put in the vegetables, and counting from when the water starts to boil, boil for two minutes on high heat with a properly fitting lid.  This makes then perfect every time.  Not mushy, soft, but perfect.  Cook another minute to make them softer.&#xD;&#xA;&#xD;&#xA;Seriously, this method is cheap, fast, and requires no extra gadgets." />
  <row Id="2346" PostHistoryTypeId="2" PostId="1280" RevisionGUID="90403ad3-499f-4d78-97f4-8af39827fd1d" CreationDate="2010-07-17T02:27:59.877" UserId="115" Text="Chicken gizzards are pretty tough, and unless prepared correctly will almost certainly turn out a little 'chewy' My advise would be to use a combination of marinading and simmering in water for before coating in the crumb and frying.&#xD;&#xA;&#xD;&#xA;For the marinade you can choose whichever ingredients you feel comfortable with, but as an idea, use salt, pepper, perhaps a herb mix, minced garlic, chilli sauce or soy sauce etc. You can marinade before or after simmering, I believe after is better. &#xD;&#xA;&#xD;&#xA;To simmer, place gizzards in a pan and cover with cold water make sure the water is a least 2 to 3cm above the gizzards. Add an onion and bay leaf. Bring the water to a boil then cover and simmer for 2 to 2 and half hours. Add more hot water if needed. Once done, let cool slightly, add to the marinade and refrigerate for about an hour. At this point you're ready to fry.  &#xD;&#xA;&#xD;&#xA;Coat the gizzards in whichever bread mix you choose by shaking together in a sealed plastic bag. then fry in plenty of hot oil, in small batches." />
  <row Id="2347" PostHistoryTypeId="2" PostId="1281" RevisionGUID="c9647248-306a-40a8-966b-e20a89b6c469" CreationDate="2010-07-17T02:28:24.930" UserId="433" Text="The best and cheapest solution I've ever see is the one I have.  It requires a deck, patio, or something though.&#xD;&#xA;&#xD;&#xA;I went to Chinatown in Toronto and at a restaurant supply store bought a carbon steel wok.  It was about $25.  You can get them anywhere.  The secret to wok cooking is temperature.  In the US, burners are generally limited to 15k btu.  You need much more for the authentic taste.&#xD;&#xA;&#xD;&#xA;What you need is a wok burner.  I bought one for one $100 at the same store.  It's basically a 7 inch wide triple fire ring burner made of cast iron.  It's enclosed in a 15x15 inch frame which the wok will properly rest on.  It's very strong and pretty large so I also use my 20 quart pressure canner on it.&#xD;&#xA;&#xD;&#xA;This burner hooks up to propane, but you can get ones that use natural gas.  It's 66k btu.  Absolutely the best and cheapest purchase I've made in years.  It uses much less gas than grilling, is much faster, and I use it for a larger variety of food.&#xD;&#xA;&#xD;&#xA;Note: these types of burners are *not* rated for indoor use.  They are incredible though.&#xD;&#xA;" />
  <row Id="2348" PostHistoryTypeId="2" PostId="1282" RevisionGUID="d72d1b61-567b-4e04-99c0-7cafd9928f02" CreationDate="2010-07-17T02:29:20.997" UserId="27" Text="I have an electric kettle that I clean by scrubbing the insides with plain water. I was wondering if there was a better way to clean it. I remember hearing somewhere that you can clean a coffemaker by running a solution containing vinegar through it and was wondering if there might be a similar solution to clean the kettle?" />
  <row Id="2349" PostHistoryTypeId="1" PostId="1282" RevisionGUID="d72d1b61-567b-4e04-99c0-7cafd9928f02" CreationDate="2010-07-17T02:29:20.997" UserId="27" Text="How to clean an electric kettle?" />
  <row Id="2350" PostHistoryTypeId="3" PostId="1282" RevisionGUID="d72d1b61-567b-4e04-99c0-7cafd9928f02" CreationDate="2010-07-17T02:29:20.997" UserId="27" Text="&lt;cleaning&gt;&lt;kettle&gt;" />
  <row Id="2351" PostHistoryTypeId="2" PostId="1283" RevisionGUID="e96b16e3-fd98-4115-8116-81e2e8c39020" CreationDate="2010-07-17T02:31:38.807" UserId="433" Text="Every time I cook pork chops, they come out dry even though I only cook them to 150 degrees.  I broil them btw, like they said to at the store.  Is there a way to prevent this?" />
  <row Id="2352" PostHistoryTypeId="1" PostId="1283" RevisionGUID="e96b16e3-fd98-4115-8116-81e2e8c39020" CreationDate="2010-07-17T02:31:38.807" UserId="433" Text="How do you cook pork chops without drying them out?" />
  <row Id="2353" PostHistoryTypeId="3" PostId="1283" RevisionGUID="e96b16e3-fd98-4115-8116-81e2e8c39020" CreationDate="2010-07-17T02:31:38.807" UserId="433" Text="&lt;pork&gt;" />
  <row Id="2354" PostHistoryTypeId="2" PostId="1284" RevisionGUID="fbe5f9ab-6512-47ad-9227-31ed8ddd0f6f" CreationDate="2010-07-17T02:34:59.470" UserId="60" Text="Follow the manufacturer's directions.&#xD;&#xA;&#xD;&#xA;I have heard the vinegar thing for coffee makers too, but it's not a universal thing. Specifically, my coffee maker has _very explicit_ warnings about not using vinegar, or any other acidic solution to clean it. Instead it suggests soap and water for the externals, and a special descaling solution for the internals.&#xD;&#xA;&#xD;&#xA;I don't own an electric kettle, but I wouldn't be surprised if some models had prohibitions or warnings of their own. I know for sure they will have specific instructions in their manuals though. &#xD;&#xA;&#xD;&#xA;For anything electric/electronic that you care about, follow the instructions." />
  <row Id="2355" PostHistoryTypeId="2" PostId="1285" RevisionGUID="eae05ac1-369f-4fe7-b054-0ec0203654bd" CreationDate="2010-07-17T02:35:30.777" UserId="364" Text="It is safe to eat a sprouted potato if it is still firm (source: [University of Illinois][1]); however, don't expect it to act the way an unsprouted potato would. Part of the starch will have converted to sugar.&#xD;&#xA;&#xD;&#xA;Be sure to store potatoes somewhere cool and dry with good air circulation. Also, keep them away from onions. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://urbanext.illinois.edu/veggies/potato.cfm" />
  <row Id="2357" PostHistoryTypeId="2" PostId="1287" RevisionGUID="dbd64c56-eeaf-4fad-996c-3ccb4f1f9a76" CreationDate="2010-07-17T02:39:36.993" UserId="403" Text="I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water enough?" />
  <row Id="2358" PostHistoryTypeId="1" PostId="1287" RevisionGUID="dbd64c56-eeaf-4fad-996c-3ccb4f1f9a76" CreationDate="2010-07-17T02:39:36.993" UserId="403" Text="How do I clean kale and other leafy vegetables for cooking?" />
  <row Id="2359" PostHistoryTypeId="3" PostId="1287" RevisionGUID="dbd64c56-eeaf-4fad-996c-3ccb4f1f9a76" CreationDate="2010-07-17T02:39:36.993" UserId="403" Text="&lt;vegetables&gt;&lt;cleaning&gt;" />
  <row Id="2360" PostHistoryTypeId="2" PostId="1288" RevisionGUID="897fcb79-16b7-48f0-85ee-23016fcfc843" CreationDate="2010-07-17T02:41:55.943" UserId="364" Text="Remove any leaves, stems, or blemished berries. &#xD;&#xA;Do not wash the berries, as that will result in a tougher-skinned berry. &#xD;&#xA;Pack the berries into freezer-safe containers (or bags), leaving headspace. Seal and freeze.&#xD;&#xA;Wash before using.&#xD;&#xA;&#xD;&#xA;If want to freeze crushed or pureed blueberries, wash the berries first.&#xD;&#xA;Then, crush/puree your berries.&#xD;&#xA;Mix about 1 cup of sugar into each quart of berries. &#xD;&#xA;Stir until sugar is dissolved. &#xD;&#xA;Pack into containers, leaving headspace; seal and freeze.&#xD;&#xA;&#xD;&#xA;If you're looking for a safe way to freeze just about anything, check out the [National Center for Home Food Preservation][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/freeze.html" />
  <row Id="2361" PostHistoryTypeId="2" PostId="1289" RevisionGUID="d505e0a2-f71b-4d84-8a13-590fe8b32db9" CreationDate="2010-07-17T02:42:43.117" UserId="60" Text="Leafy greens like kale should be washed in a sink or tub full of cold water. Submerge the leaves in there and agitate them gently. You do not have to worry about pesticides. Your greater concern should be with removing all the sand and dirt from these leaves. Chewing on a rock, no matter how small is _not_ a pleasant experience for you or your guests." />
  <row Id="2362" PostHistoryTypeId="2" PostId="1290" RevisionGUID="faa87c45-f7d5-4c5d-b855-b53c30a4af9f" CreationDate="2010-07-17T02:42:56.877" UserDisplayName="AndyT" Text="The best way is very involved, but here are the cliff notes:&#xD;&#xA;&#xD;&#xA; - cover in yellow mustard, add your choice of rub&#xD;&#xA; - cook 250 degrees, either in the oven or on the grill with offset coals.&#xD;&#xA; - after 2 hours wrap in foil, add about some pineapple or apple juice&#xD;&#xA; - cook 1 hour in foil&#xD;&#xA; - remove from foil, put on high heat, glaze with sauce and bake it in for 15 - 20 mins.&#xD;&#xA;&#xD;&#xA;Guaranteed to be extremely tender.  Keep in mind that &quot;falling off the bone&quot; is a marketing term, and ribs that tender are very overcooked.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2363" PostHistoryTypeId="2" PostId="1291" RevisionGUID="be6355d0-27a1-4683-9c4f-77bf6017194f" CreationDate="2010-07-17T02:50:49.260" UserId="267" Text="If I don't have tahini is there anything similar to use to make hummus?" />
  <row Id="2364" PostHistoryTypeId="1" PostId="1291" RevisionGUID="be6355d0-27a1-4683-9c4f-77bf6017194f" CreationDate="2010-07-17T02:50:49.260" UserId="267" Text="Is there a substitute for tahini in hummus?" />
  <row Id="2365" PostHistoryTypeId="3" PostId="1291" RevisionGUID="be6355d0-27a1-4683-9c4f-77bf6017194f" CreationDate="2010-07-17T02:50:49.260" UserId="267" Text="&lt;substitutions&gt;" />
  <row Id="2366" PostHistoryTypeId="2" PostId="1292" RevisionGUID="046d0ef0-8afe-4ab9-8efc-9cef16e285fb" CreationDate="2010-07-17T02:51:44.843" UserId="364" Text="[The National Center for Home Food Preservation][1] gives great advice on how to ferment foods at home.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can6a_ferment.html" />
  <row Id="2367" PostHistoryTypeId="16" PostId="1292" RevisionGUID="046d0ef0-8afe-4ab9-8efc-9cef16e285fb" CreationDate="2010-07-17T02:51:44.843" UserId="-1" />
  <row Id="2368" PostHistoryTypeId="2" PostId="1293" RevisionGUID="e2f50317-474a-46ff-a432-caf69ab80a8d" CreationDate="2010-07-17T02:51:48.680" UserId="426" Text="First, the recommended minimum cooking temperature for pork is 145 so you can cook them a little less than you already are.  Also, keep in mind that meat continues to cook after it is removed from the pan/cooking element.  The residual heat will produce what is known as &quot;carry over cooking&quot; which can range from 5-15 degrees, depending on the size of the item and how long it sits.  Pork chops aren't going to continue rising as high as a large roast that has a greater amount of residual heat built up.&#xD;&#xA;&#xD;&#xA;Also, it is very difficult to get an accurate reading on temperatures for chops and steaks with a thermometer so it's really best to learn to determine doneness through touch.  For pork you're looking for a medium doneness so touch your middle finger to your thumb.  That will contract the fleshy part between the thumb and index finger on the same hand.  Poke that with the index finger from your other hand.  It should feel somewhat springy with just a little firmness.  That's how your pork (or medium-done steak) should feel when it's ready to be removed.&#xD;&#xA;&#xD;&#xA;As for other things you might consider....Brining will pull moisture into the pork so that it's less likely to dry out during the cooking process.  A brine is a mixture of water, sugar, and salt.  Additional flavors may be added but this would be a basic moisturizing brine.  Through osmosis, the liquid is pulled into the cells of the meat.  As the meat cooks it retains it's juiciness due to the fact that salt helps to retain water.  The flavor is enhanced through any seasonings that were also introduced to the brine as they will be carried into the cells of the meat as well.  &#xD;&#xA;&#xD;&#xA;Basic Brine:  1 qt. water, 1/2 cup kosher salt, 1/2 cup sugar.  Add the sugar and salt to the water and stir until dissolved.  Submerge meat in brine and refrigerate if brining for an extended period of time.  Plan on about 1 hour per pound of meat.  &#xD;&#xA;When you're ready to cook, remove the meat from brine, pat dry and then season as you normally would and rub with a little oil before broiling, grilling, searing, etc.&#xD;&#xA;&#xD;&#xA;I hope that provides some help!" />
  <row Id="2369" PostHistoryTypeId="2" PostId="1294" RevisionGUID="8118c0e0-54d0-421d-b3cc-455d76eae68e" CreationDate="2010-07-17T02:55:15.723" UserId="19" Text="You can make something vaguely approximating hummus just by leaving out the tahini, but it won't have the characteristic tanginess of an authentic hummus and will end up tasting more like a chickpea salad." />
  <row Id="2370" PostHistoryTypeId="2" PostId="1295" RevisionGUID="b99aefb6-ac8f-405e-b12d-e2cfd8995209" CreationDate="2010-07-17T02:55:55.550" UserId="60" Text="Sort of.&#xD;&#xA;&#xD;&#xA;If you have sesame seeds on hand, grind some up. You could also use toasted sesame oil, and even combine it with the ground seeds.&#xD;&#xA;&#xD;&#xA;You can also use all-natural peanut butter. Don't use mass market crap with sugar and other additives. The ingredients should list only: peanuts, salt. Obviously, this will taste like peanuts. It will still taste _good_ in a hummus, but it will be a distinctly _different_ hummus than with tahini." />
  <row Id="2371" PostHistoryTypeId="2" PostId="1296" RevisionGUID="58d2e533-649c-4171-8b1d-aed07cc6894c" CreationDate="2010-07-17T02:56:59.447" UserId="359" Text="Tahini is sesame seed butter, so you could reasonably substitute any nut butter. It won't taste the same, but it'll be edible! Some people don't like tahini in their hummus and use olive oil and ground cumin in its place.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2372" PostHistoryTypeId="2" PostId="1297" RevisionGUID="250a19b5-2d8a-443f-8cb5-315325b8032e" CreationDate="2010-07-17T02:57:24.237" UserId="449" Text="I marinated chicken a couple weeks ago, and stored the marinate afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinate is mostly teriyaki if that makes a difference. &#xD;&#xA;&#xD;&#xA;Intended use of used marinate: Marinate chicken which will then be cooked in the oven. It will not be used with anything that won't be cooked (like a sauce)." />
  <row Id="2373" PostHistoryTypeId="1" PostId="1297" RevisionGUID="250a19b5-2d8a-443f-8cb5-315325b8032e" CreationDate="2010-07-17T02:57:24.237" UserId="449" Text="Can you reuse marinate used with raw chicken?" />
  <row Id="2374" PostHistoryTypeId="3" PostId="1297" RevisionGUID="250a19b5-2d8a-443f-8cb5-315325b8032e" CreationDate="2010-07-17T02:57:24.237" UserId="449" Text="&lt;chicken&gt;" />
  <row Id="2375" PostHistoryTypeId="2" PostId="1298" RevisionGUID="db46613c-94a1-4427-9353-8dea422b8013" CreationDate="2010-07-17T02:59:19.770" UserId="359" Text="A perfect avocado will be firm but not hard, and will not be squishy at the stem end. It will smell good, and the skin will be an even color all over." />
  <row Id="2376" PostHistoryTypeId="2" PostId="1299" RevisionGUID="1e971a57-8011-4484-806b-a07eeac83fe8" CreationDate="2010-07-17T02:59:37.337" UserId="426" Text="When washing vegetables that can get muddy (Kale, leeks, etc.) I generally recommend first using tepid to slightly warm water to help soften the mud more easily.  Leeks should be split down the middle and then can be fanned under warm water which will help wash the dirt out more readily.&#xD;&#xA;&#xD;&#xA;For Kale, if it isn't muddy then you can use cold water and give it a soak and agitate as hobodave indicated below.  If they're muddy and dirty, then I'd use slightly warmer water to first clean them and then [give them a soak in some cold water][1] to help plump them up and increase their turgor pressure to make them nice and crisp.&#xD;&#xA;&#xD;&#xA;A good wash in water (universal solvent) should be enough.  Most of what I've read on the effectiveness of &quot;vegetable wash sprays&quot; say that they're no better than a good wash with water.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2010/05/reviving-wilted-vegetable-greens-herbs/" />
  <row Id="2377" PostHistoryTypeId="2" PostId="1300" RevisionGUID="ad3bb2d9-429a-4692-8756-f662f9684f71" CreationDate="2010-07-17T03:01:27.190" UserId="403" Text="You could try peanut butter (or any other nut butter, especially one with a light flavor and no salt or sugar added). Another option is sesame oil, but only add a little bit at a time, checking the flavor and consistency of your hummus as you go." />
  <row Id="2378" PostHistoryTypeId="2" PostId="1301" RevisionGUID="506efbb1-05c8-40c2-a6a7-ec6ef797d4fa" CreationDate="2010-07-17T03:01:43.773" UserId="446" Text="Tender pork chops depend a lot on cooking method. They are a very lean cut of meat, so they have a tendancy to dry out very quickly.  Brining will work very well, and you could also try placing them in a deep sided dish with about a 1/4 inch of liquid in the bottom (any liquid, but I normally use some thing that has a little fruit to it, like a cheap white wine) and cooking with some tinfoil over the top.  It makes a sort self regulating braise. Cook in a 325 oven for about thirty five munutes.&#xD;&#xA;&#xD;&#xA;Also, you can head down south and bread and fry them. A well seasoned flour breading and a quick pan fry will come out really amazing." />
  <row Id="2379" PostHistoryTypeId="2" PostId="1302" RevisionGUID="224bda43-cb2b-4f86-93e3-f40ec1cb1215" CreationDate="2010-07-17T03:03:18.963" UserId="60" Text="**No!** Do yourself a favor and avoid the advice of whomever or whatever suggested otherwise. Yes, it is dangerous. You have a jar of teriyaki flavored bacteria in your refrigerator. Yes, there's a fair chance that cooking the hell out of your chicken will kill anything deadly, but why on Earth would you take the chance?" />
  <row Id="2380" PostHistoryTypeId="2" PostId="1303" RevisionGUID="42e6858a-1e57-40af-8abe-6ebbecc0b72c" CreationDate="2010-07-17T03:03:56.780" UserId="359" Text="If the marinade has been in contact with raw chicken, dispose of it. [83% of raw chicken in the US harbors campylobacter or salmonella][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.consumerreports.org/cro/food/food-safety/chicken-safety/chicken-safety-1-07/overview/0107_chick_ov.htm" />
  <row Id="2381" PostHistoryTypeId="2" PostId="1304" RevisionGUID="66ad731b-091c-42fc-8b79-7c03820d18c7" CreationDate="2010-07-17T03:04:52.970" UserId="450" Text="For a simple stir fry, I normally would just use some soya sauce. It lets the flavours of the other vegetables and meat come out really well but gives it a really good salty taste." />
  <row Id="2382" PostHistoryTypeId="2" PostId="1305" RevisionGUID="f197d0f4-5c4c-43da-8c64-0fc8feaa0c98" CreationDate="2010-07-17T03:06:38.723" UserId="451" Text="Most reliable sources will warn you strongly against reusing marinades because they can continue to harbor bacteria. Even though the second batch of meat will be cooked, there'll be lots of time for the bacteria to multiply in the meantime. (And given the symptoms caused by foodborne illnesses caused by bacteria like salmonella, the risk isn't worth the few cents you'll save on marinade.)" />
  <row Id="2383" PostHistoryTypeId="2" PostId="1306" RevisionGUID="c8670a0e-ab37-4c8f-a044-0cd0a6e46be8" CreationDate="2010-07-17T03:07:15.850" UserId="426" Text="**Marinades for meat/poultry/fish should not be re-used**.  Particularly if it was used a couple weeks ago.&#xD;&#xA;&#xD;&#xA;What you can do is use it as a basting glaze AFTER you have brought it to a boil for a few minutes. Then use it to glaze your meat during the last 3-5 minutes of cooking.&#xD;&#xA;&#xD;&#xA;When you've marinated meat in mixtures that contain a lot of sweet elements you want to first wipe off the marinade, pat the meat dry and then lightly coat with a little oil before grilling/broiling, etc.  Bring the marinade to a boil and then brush on as a glaze during the last few minutes of cooking. If you cook the meat with a coating of the marinade from the beginning, the sugars will caramelize and burn and you'll have the meat sticking to the grill/pan.  The result will be that it tears and leaves the skin/outer layer of meat stuck to the grill when you remove it.&#xD;&#xA;&#xD;&#xA;The sweetness and saltiness of teriyaki sauce would likely make it more difficult for bacterial growth but it's still a health concern and definitely not worth taking a chance on." />
  <row Id="2384" PostHistoryTypeId="2" PostId="1307" RevisionGUID="1425d6b1-051c-43d5-9664-88f3ec83c1cd" CreationDate="2010-07-17T03:09:29.027" UserId="364" Text="The big difference between a healthy meat-eater's diet and a healthy vegetarian's diet is simply where the protein comes from. &#xD;&#xA;&#xD;&#xA;The proteins our bodies use are made up of 22 amino acids, 8 of which we cannot make in our bodies but need to get from outside sources. Different food groups have strengths in different ones of those 8 amino acids. &#xD;&#xA;&#xD;&#xA;To make a complete protein, getting a balance of all 8 of those amino acids, combine:&#xD;&#xA;&#xD;&#xA; - grains and legumes/beans/peas/lentils&#xD;&#xA; - grains and milk products&#xD;&#xA; - seeds/sesame/sunflower and legumes/beans/peas/lentils&#xD;&#xA;&#xD;&#xA;Some examples: pasta with cheese, rice and milk pudding, cereal with milk, cheese sandwiches, rice-bean casserole, lentil curry on rice, corn tortillas and beans, pea soup and toast, hummus, sesame seeds in bean soups and casseroles, wheat bread with baked beans. &#xD;&#xA;&#xD;&#xA;   " />
  <row Id="2385" PostHistoryTypeId="16" PostId="1307" RevisionGUID="1425d6b1-051c-43d5-9664-88f3ec83c1cd" CreationDate="2010-07-17T03:09:29.027" UserId="-1" />
  <row Id="2386" PostHistoryTypeId="6" PostId="1297" RevisionGUID="245a0882-7951-4a98-85dd-1a26ea219341" CreationDate="2010-07-17T03:10:06.123" UserId="60" Comment="edited tags" Text="&lt;chicken&gt;&lt;food-safety&gt;" />
  <row Id="2387" PostHistoryTypeId="2" PostId="1308" RevisionGUID="1110a0e4-c3b8-42e1-a7ad-fc86077dcb41" CreationDate="2010-07-17T03:10:18.387" UserId="403" Text="No, you can't, not without risking illness. Once you've marinated meat, you should dump any leftover marinade; don't even use it to baste roasting meat! (Reserve some marinade that has not touched the raw meat for basting purposes.)" />
  <row Id="2388" PostHistoryTypeId="2" PostId="1309" RevisionGUID="f1daac89-a9be-44b4-bb03-a1a9b243a3bc" CreationDate="2010-07-17T03:13:53.127" UserDisplayName="daniel" Text="No. And ignore Darin's advice--you cannot use it as a baste/glaze, even if you boil it first.&#xD;&#xA;&#xD;&#xA;The problem is not always active bacterial contamination, it is the byproducts that bacteria leave behind." />
  <row Id="2389" PostHistoryTypeId="2" PostId="1310" RevisionGUID="1f16260b-ef4f-4023-842b-9731fb5af1d3" CreationDate="2010-07-17T03:16:16.577" UserId="115" Text="Making tahini is quite a simple process, it's simply a combination of sesame seeds and olive oil. To make toast a quantity of sesame in the oven, on a moderate heat, for 5 to 10 minutes, but don't let them burn. Allow the to cool then, combine them in a food processor with olive oil. Add enough oil to reach the consistency you desire." />
  <row Id="2390" PostHistoryTypeId="2" PostId="1311" RevisionGUID="edbfd862-b0d3-451f-b474-8790034a4e65" CreationDate="2010-07-17T03:17:48.747" UserId="426" Text="I have generally found the vinegar method to be suitable and haven't heard of anything specific as to why it would be harmful.  Vinegar is usually only about 5% acid solution so rather weak as far as acids go.   A lot of manufacturers will recommend a specific cleaning solution because it's yet another thing that you have to buy from them. &#xD;&#xA;&#xD;&#xA;You should be able to find descaling solutions in cleaning aisle of the grocery store or visit your local restaurant supply store for descaling solution." />
  <row Id="2391" PostHistoryTypeId="2" PostId="1312" RevisionGUID="75bdc06b-6253-4f09-b7f1-d2c28784b952" CreationDate="2010-07-17T03:18:49.837" UserId="364" Text="Simply roast the bird upside-down the entire time, and you will avoid this problem. &#xD;&#xA;&#xD;&#xA;The reason most recipes say to roast a bird breast-side up is to have nicely browned skin. If you're not concerned about the bird looking pretty &amp; golden, just leave it breast down. " />
  <row Id="2392" PostHistoryTypeId="2" PostId="1313" RevisionGUID="96ac737b-746f-43c4-a779-bdb68ed73b88" CreationDate="2010-07-17T03:20:31.680" UserId="459" Text="While I agree with Darin that a thermometer can be difficult to use with chops, you should still use one (although, you need an evenly cut chop, and should test in two places, one near the bone). A thermometer is still the safest way to tell if the chop is done. &#xD;&#xA;&#xD;&#xA;-Adam" />
  <row Id="2393" PostHistoryTypeId="2" PostId="1314" RevisionGUID="1f6f3602-4ef7-4ade-9d9f-22bd5ebed68a" CreationDate="2010-07-17T03:23:42.133" UserId="359" Text="Here are some meal ideas:&#xD;&#xA;&#xD;&#xA;- lentil soup or stew with salad and bread&#xD;&#xA;- refried bean taco night with all the trimmings&#xD;&#xA;- veggie chili with cornbread ([this recipe][1] gets rave reviews from meat eaters)&#xD;&#xA;- pasta with a creamy Alfredo-style sauce, veggies, and Great Northern beans&#xD;&#xA;- avocado/cucumber/cream cheese sushi maki and big bowls of miso soup with mushrooms and spring onions&#xD;&#xA;- [ful meddames][2] and pita&#xD;&#xA;- grilled three-cheese sandwiches with tomato-garlic soup&#xD;&#xA;- spinach and cheese omelets or fritattas with salad and potatoes&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegweb.com/index.php?topic=10454.0&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Ful_medames" />
  <row Id="2394" PostHistoryTypeId="16" PostId="1314" RevisionGUID="1f6f3602-4ef7-4ade-9d9f-22bd5ebed68a" CreationDate="2010-07-17T03:23:42.133" UserId="-1" />
  <row Id="2395" PostHistoryTypeId="2" PostId="1315" RevisionGUID="8feca266-51f2-4def-8857-dc8ef4b79480" CreationDate="2010-07-17T03:23:44.257" UserId="459" Text="+1 for JustRightMenus, with the modification of flipping the bird back to right side up 20-30 minutes before it is done so the skin can have time to crisp up. " />
  <row Id="2396" PostHistoryTypeId="2" PostId="1316" RevisionGUID="6835f70d-411c-4d58-83c6-e0772ebdb328" CreationDate="2010-07-17T03:26:15.770" UserId="426" Text="Solid blocks of cheese, such as cheddar, will only have the mold on the exterior so cutting it off should be fine.  For soft cheeses such as Brie all you need to do is cut far enough back that you're not cutting through the mold itself.  Brie is more likely to develop an ammoniated smell before the mold gets too extreme and if this is the case cutting the mold isn't going to help, the cheese has continued to deteriorate on the inside already, simply throw it out." />
  <row Id="2397" PostHistoryTypeId="2" PostId="1317" RevisionGUID="6b19c875-01d7-4aee-a12a-410cf6f1b6c6" CreationDate="2010-07-17T03:28:59.160" UserId="60" Text="I've found that a thicker pork chop retains moisture better than a thin one. The standard thickness in a supermarket seems to be a 1/2&quot; cut. Go for 3/4&quot; to 1&quot; cuts. Another trick is giving them a good buttery/oily sear in a pan prior to roasting. This crust helps to keep the juices in while in the oven. Low and slow in the oven is the way to go with a seared pork chop. &#xD;&#xA;&#xD;&#xA;I don't know what 145 equates to in pork, but I go for a medium to medium-well pork chop. Well done pork is worse than well done steak.&#xD;&#xA;&#xD;&#xA;Also, just like steak, let your pork chop sit under a tent foil for a few minutes after it comes out of the oven. If you go hacking into it immediately you'll be letting a lot of the juices escape.&#xD;&#xA;&#xD;&#xA;Brining and other marinades as others have suggested are also good methods that can be used in combination with my suggestions.&#xD;&#xA;&#xD;&#xA;Finally, a thicker cut pork chop opens the door to a wonderful little piece of gastronomic bliss, the stuffed pork chop. You can really go wild here, but further details belong in the answer to another question. :)" />
  <row Id="2398" PostHistoryTypeId="2" PostId="1318" RevisionGUID="b9bde70e-df02-4402-8ff7-060410cfdef5" CreationDate="2010-07-17T03:29:03.980" UserId="364" Text="Also keep in mind that meat continues to cook once you remove it from the heat source. The resting period allows the cooking process to complete. " />
  <row Id="2399" PostHistoryTypeId="2" PostId="1319" RevisionGUID="6b25858d-c1a3-4b89-bec4-2fcb2ed6c427" CreationDate="2010-07-17T03:29:53.853" UserId="403" Text="You can use a solution of vinegar and water to descale your kettle (unless, as hobodave mentioned, the manufacturer advises against using vinegar). Fill your kettle with water until it's half full; add about 1/2 cup of vinegar to the water, and then allow it to boil for about 10 minutes. Allow the water to cool and unplug your kettle. Gently scrub away the scale with a non-metallic pad (don't scrub the heating element if it's exposed; wipe that with a sponge). Rinse your kettle several times after removing the scale, and then boil one or two fillings of water in it to ensure that you remove all traces of the vinegar." />
  <row Id="2400" PostHistoryTypeId="5" PostId="1314" RevisionGUID="fb7b0283-7a77-4542-a0c1-69bbf43d3b93" CreationDate="2010-07-17T03:30:46.867" UserId="359" Comment="fixed broken URL" Text="Here are some meal ideas:&#xD;&#xA;&#xD;&#xA;- lentil soup or stew with salad and bread&#xD;&#xA;- refried bean taco night with all the trimmings&#xD;&#xA;- veggie chili with cornbread ([this recipe][1] gets rave reviews from meat eaters)&#xD;&#xA;- pasta with a creamy Alfredo-style sauce, veggies, and Great Northern beans&#xD;&#xA;- avocado/cucumber/cream cheese sushi maki and big bowls of miso soup with mushrooms and spring onions&#xD;&#xA;- [ful meddames][2] and pita&#xD;&#xA;- grilled three-cheese sandwiches with tomato-garlic soup&#xD;&#xA;- spinach and cheese omelets or fritattas with salad and potatoes&#xD;&#xA;- chickpea curry with cumin rice and carrot raita&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegweb.com/index.php?topic=10454.0&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Ful_medames" />
  <row Id="2401" PostHistoryTypeId="2" PostId="1320" RevisionGUID="1ca5a2c2-462f-475c-81d6-30d1477cc1b2" CreationDate="2010-07-17T03:31:05.867" UserId="451" Text="Assuming you're baking: Sifting does more than just standardize the density of your flour (which it doesn't even do all that well). Most recipes that call for sifted flour do so because it helps aerate the batter, as well as keeping the flour from clumping and forming lumps. It won't incorporate a large volume of air, but it will bring in lots of microscopic &quot;seed bubbles&quot;, which will then provide lots of nucleation points for the leavening to form CO2 bubbles. Without those seed bubbles, you'll get fewer, larger bubbles of leavening, resulting in a different texture. (Creaming sugar into softened butter performs a similar function in many recipes.)&#xD;&#xA;&#xD;&#xA;Also, +1 for hobodave's food processor tip. Or a good whisking in a large bowl will do in a pinch." />
  <row Id="2402" PostHistoryTypeId="2" PostId="1321" RevisionGUID="3f74f302-f106-488d-9cb7-e499b0e403f2" CreationDate="2010-07-17T03:38:08.080" UserId="459" Text="Ideally your recipe will have the flour by weight, not volume, as you can't reliably tell how much flour you are adding when you measure the flour by volume. You should search for baking recipes on the net that list the flour by weight (good books do this for bread baking; the [Bread Bakers Apprentice][1] does this, for example). &#xD;&#xA;&#xD;&#xA;After weighing the flour you should still sift it as this adds air and can help lend lightness to a quick bread or cake. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279337803&amp;sr=8-1" />
  <row Id="2403" PostHistoryTypeId="2" PostId="1322" RevisionGUID="19c5f51f-81b2-4f1e-866c-9d9be9842f82" CreationDate="2010-07-17T03:42:00.093" UserId="459" Text="Any reasonable pizza stone you can buy on amazon that will fit in both your oven, and more importantly, on your grill, will be fine. The heat matters far more than the fanciness of the stone (and as others have said, a cast iron skillet flipped upsidedown works great as a stone). &#xD;&#xA;&#xD;&#xA;I would highly recommend grilling your pizza as you can often get the grill to higher temperatures than your oven and this heat will pay off in perfect thin crust." />
  <row Id="2404" PostHistoryTypeId="2" PostId="1323" RevisionGUID="10b9c824-fb8a-455e-b662-259af4d36677" CreationDate="2010-07-17T03:43:04.413" UserId="364" Text="You should be packing the jars while they are still hot, for rawpacked or hot-packed products. For hot-packed products, this helps avoid the risk of the jar breaking. &#xD;&#xA;&#xD;&#xA;For great instructions on how to can at home, see the [National Center for Home Food Preservation][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/" />
  <row Id="2407" PostHistoryTypeId="2" PostId="1324" RevisionGUID="5d31e2b0-44ec-4a38-bbc1-993f59191bbc" CreationDate="2010-07-17T03:52:12.400" UserId="364" Text="I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute? " />
  <row Id="2408" PostHistoryTypeId="1" PostId="1324" RevisionGUID="5d31e2b0-44ec-4a38-bbc1-993f59191bbc" CreationDate="2010-07-17T03:52:12.400" UserId="364" Text="What is a substitute for mascarpone cheese?" />
  <row Id="2409" PostHistoryTypeId="3" PostId="1324" RevisionGUID="5d31e2b0-44ec-4a38-bbc1-993f59191bbc" CreationDate="2010-07-17T03:52:12.400" UserId="364" Text="&lt;substitutions&gt;&lt;cheese&gt;" />
  <row Id="2410" PostHistoryTypeId="5" PostId="1284" RevisionGUID="e3191f10-c3bd-47f7-bd12-7d7f38af913d" CreationDate="2010-07-17T03:52:20.650" UserId="60" Comment="Apparently the word special seemed to doubt to the validity and relevance of my answer." Text="Follow the manufacturer's directions.&#xD;&#xA;&#xD;&#xA;I have heard the vinegar thing for coffee makers too, but it's not a universal thing. Specifically, my coffee maker has _very explicit_ warnings about not using vinegar, or any other acidic solution to clean it. Instead it suggests soap and water for the externals, and a vinegar-free descaling solution for the internals.&#xD;&#xA;&#xD;&#xA;I don't own an electric kettle, but I wouldn't be surprised if some models had prohibitions or warnings of their own. I know for sure they will have specific instructions in their manuals though. &#xD;&#xA;&#xD;&#xA;For anything electric/electronic that you care about, follow the instructions." />
  <row Id="2412" PostHistoryTypeId="2" PostId="1325" RevisionGUID="8787e0a3-a01b-4fe6-a68a-c89da0d2aff3" CreationDate="2010-07-17T03:54:12.727" UserId="426" Text="If you're going to use the egg yolks without freezing them you'll typically need to use them the same day.  I sprinkle a little water over them before covering and putting in the fridge to help keep them from drying on top.&#xD;&#xA;&#xD;&#xA;You can freeze them but you'll need to add corn syrup (or make a simple syrup of sugar and water) and stir it into them before freezing.  You'll need to use about 1/4 teaspoon per egg yolk.&#xD;&#xA;&#xD;&#xA;Egg yolks cannot just be frozen on their own because the water in them freezes and causes the proteins to form tight clumps.  The result is that when they are thawed they have firm gelatinous texture.  I've tried the salt and sugar recommendations alone and find that they don't work, probably because neither has a chance to really dissolve and act to keep the water and proteins combined.&#xD;&#xA;&#xD;&#xA;Using the corn syrup will ensure that it is evenly blended through (provided that you stir it in well).  When I make an angel food cake I will do this by adding 2 tablespoons of corn syrup to a cups worth of egg yolks (about 12).  Divide it into smaller containers though as you'll just waste it if you freeze it in batches bigger than you're likely to need.  1 tablespoon of the mixture is roughly equivalent to 1 yolk.  You'll of course have to use it in recipes that would be sweetened such as custards, ice cream, etc." />
  <row Id="2413" PostHistoryTypeId="2" PostId="1326" RevisionGUID="3869bad2-e539-40a7-822f-c84096a21128" CreationDate="2010-07-17T03:58:25.313" UserId="60" Text="I found a highly rated [mascarpone cheese substitute recipe][1] on food.com. I haven't personally tried it, but it's highly rated on that site, and is ridiculously simple.&#xD;&#xA;&#xD;&#xA;* 1 16 oz block of cream cheese&#xD;&#xA;* 1/2 cup sour cream&#xD;&#xA;* 1/4 cup heavy whipping cream&#xD;&#xA;&#xD;&#xA;- Blend until smooth&#xD;&#xA;&#xD;&#xA;Try it and let us know? :)&#xD;&#xA;&#xD;&#xA;[1]: http://www.food.com/recipe/Substitute-for-Mascarpone-Cheese-28620" />
  <row Id="2414" PostHistoryTypeId="2" PostId="1327" RevisionGUID="484d16c0-754c-4ef7-9c63-9a94afb7da42" CreationDate="2010-07-17T04:00:04.470" UserId="177" Text="Also, make sure that you cut off entire stem right up to the top off the leaf, otherwise the consistency of the finished leaf will be a little too chewy..." />
  <row Id="2415" PostHistoryTypeId="5" PostId="1297" RevisionGUID="4fa91958-cf69-4b4e-9d21-210c42c95099" CreationDate="2010-07-17T04:00:56.623" UserId="60" Comment="spelling" Text="I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if that makes a difference. &#xD;&#xA;&#xD;&#xA;Intended use of used marinade: Marinate chicken which will then be cooked in the oven. It will not be used with anything that won't be cooked (like a sauce)." />
  <row Id="2416" PostHistoryTypeId="4" PostId="1297" RevisionGUID="4fa91958-cf69-4b4e-9d21-210c42c95099" CreationDate="2010-07-17T04:00:56.623" UserId="60" Comment="spelling" Text="Can you reuse marinade used with raw chicken?" />
  <row Id="2417" PostHistoryTypeId="6" PostId="1297" RevisionGUID="4fa91958-cf69-4b4e-9d21-210c42c95099" CreationDate="2010-07-17T04:00:56.623" UserId="60" Comment="spelling" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="2418" PostHistoryTypeId="2" PostId="1328" RevisionGUID="bd2e712d-e552-4ae9-ab4e-1a19bda21488" CreationDate="2010-07-17T04:00:57.370" UserId="468" Text="It depends on the application.  Try ricotta (much lower fat, so may not be suitable for some recipes) or a mixture of ricotta and generic cream cheese.&#xD;&#xA;&#xD;&#xA;It's pretty easy to make your own ricotta, also, if you want to get into that." />
  <row Id="2419" PostHistoryTypeId="2" PostId="1329" RevisionGUID="d45eb1a4-8b81-40cd-ab49-6fb755ca45a3" CreationDate="2010-07-17T04:01:26.030" UserId="403" Text="According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with cold water, and time the parboil from the moment you achieve a hard boil). She also suggests thoroughly cooling and drying the gizzards before breading them." />
  <row Id="2420" PostHistoryTypeId="5" PostId="1329" RevisionGUID="5580f6a8-ac63-40fb-b552-6a3cc6ff732c" CreationDate="2010-07-17T04:06:34.823" UserId="403" Comment="added 36 characters in body" Text="According to my grandmother, chicken gizzards should be parboiled before being breaded for frying. She suggests a 10- to 15-minute parboil (clean your gizzards, put them in a pot, fill the pot with cold water until the gizzards are just covered, and time the parboil from the moment you achieve a hard boil). She also suggests thoroughly cooling and drying the gizzards before breading them." />
  <row Id="2421" PostHistoryTypeId="2" PostId="1330" RevisionGUID="5cfc0f72-1bdb-466f-86ca-8656c11bfa82" CreationDate="2010-07-17T04:14:30.497" UserId="474" Text="What I do is peel of the skin, then boil in a mix of 75% Pepsi / 25% water until almost cooked.  Let rest for a couple of minutes and smother them in sauce and under the grill they go.  &#xD;&#xA;&#xD;&#xA;Awesome every time!" />
  <row Id="2422" PostHistoryTypeId="2" PostId="1331" RevisionGUID="69749205-dc3b-4552-b35b-dbe797e7a00e" CreationDate="2010-07-17T04:14:42.413" UserId="17" Text="Sometimes when peeling a potato, I find that areas of it are a bright shade of green. Does this mean that:  &#xD;&#xA;A) The potato is OK to eat?&#xD;&#xA;  &#xD;&#xA;B) The potato is OK to eat, as long as the green parts are removed and discarded?  &#xD;&#xA;&#xD;&#xA;C) The potato is not OK to eat (and if so, why not)?  &#xD;&#xA;" />
  <row Id="2423" PostHistoryTypeId="1" PostId="1331" RevisionGUID="69749205-dc3b-4552-b35b-dbe797e7a00e" CreationDate="2010-07-17T04:14:42.413" UserId="17" Text="Are Green Potatoes OK?" />
  <row Id="2424" PostHistoryTypeId="3" PostId="1331" RevisionGUID="69749205-dc3b-4552-b35b-dbe797e7a00e" CreationDate="2010-07-17T04:14:42.413" UserId="17" Text="&lt;food-safety&gt;&lt;potatoes&gt;&lt;vegetables&gt;" />
  <row Id="2425" PostHistoryTypeId="2" PostId="1332" RevisionGUID="f1c67c38-8a7a-4b48-8379-f707da899675" CreationDate="2010-07-17T04:14:49.653" UserId="364" Text="If someone cannot or will not use wine for cooking, what would be a good substitute? &#xD;&#xA;&#xD;&#xA;Question applies to both red and white wine." />
  <row Id="2426" PostHistoryTypeId="1" PostId="1332" RevisionGUID="f1c67c38-8a7a-4b48-8379-f707da899675" CreationDate="2010-07-17T04:14:49.653" UserId="364" Text="What is a substitute for red or white wine in a recipe?" />
  <row Id="2427" PostHistoryTypeId="3" PostId="1332" RevisionGUID="f1c67c38-8a7a-4b48-8379-f707da899675" CreationDate="2010-07-17T04:14:49.653" UserId="364" Text="&lt;substitutions&gt;&lt;alcohol&gt;" />
  <row Id="2428" PostHistoryTypeId="2" PostId="1333" RevisionGUID="a7e39742-f205-45ee-b699-632c44489309" CreationDate="2010-07-17T04:18:47.700" UserId="474" Text="Beef/Chicken/Veggie stock would do well.  If making dressing (wine vinegar) then some citrus based juice." />
  <row Id="2429" PostHistoryTypeId="2" PostId="1334" RevisionGUID="4a99028b-87a1-49fd-bbe0-36f7493e9f2d" CreationDate="2010-07-17T04:19:37.747" UserId="364" Text="For white wine, try:&#xD;&#xA;&#xD;&#xA; - chicken broth/stock&#xD;&#xA; - vegetable stock&#xD;&#xA; - white grape juice&#xD;&#xA; - ginger ale&#xD;&#xA; - canned mushroom liquid&#xD;&#xA; - diluted white wine or cider vinegar&#xD;&#xA;&#xD;&#xA;For red wine, try:&#xD;&#xA;&#xD;&#xA; - beef or chicken broth/stock&#xD;&#xA; - diluted red wine vinegar&#xD;&#xA; - red grape juice&#xD;&#xA; - tomato juice&#xD;&#xA; - canned mushroom liquid&#xD;&#xA;&#xD;&#xA;A great list of substitutions for cooking with various alcoholic ingredients may be found [here][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homecooking.about.com/library/archive/blalcohol6.htm" />
  <row Id="2430" PostHistoryTypeId="2" PostId="1335" RevisionGUID="8fbe16d7-820b-4e36-af66-c7e704a04281" CreationDate="2010-07-17T04:19:51.613" UserId="474" Text="As long as the core of the potato is &quot;hard&quot; I usually just remove the green part and cook as intended." />
  <row Id="2431" PostHistoryTypeId="2" PostId="1336" RevisionGUID="2826d6c9-e2e9-4468-90bc-85da85dc33b6" CreationDate="2010-07-17T04:20:05.373" UserId="60" Text="The potato is OK to eat as long as the green parts are removed. They contain a toxin called solanine.&#xD;&#xA;&#xD;&#xA;See this related question: http://cooking.stackexchange.com/questions/1260/is-it-safe-to-eat-potatoes-which-have-sprouted" />
  <row Id="2432" PostHistoryTypeId="2" PostId="1337" RevisionGUID="b112a67d-3fd3-458a-aa6a-24a717037421" CreationDate="2010-07-17T04:21:28.290" UserId="449" Text="This just means the potato has been exposed to light and has produced chlorophyll (the green color). It is perfectly safe to eat.&#xD;&#xA;&#xD;&#xA;Producing the chlorophyll also produces solanine, which is toxic in large quantities. Remove the green parts and don't eat more than 4lbs and you'll be fine.&#xD;&#xA;&#xD;&#xA;For detailed information, see this link.&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/are-green-potatoes-poisonous.htm" />
  <row Id="2433" PostHistoryTypeId="2" PostId="1338" RevisionGUID="95550ad9-a87c-4278-9877-65102db6662d" CreationDate="2010-07-17T04:22:14.063" UserId="403" Text="8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone. A tip: don't try to blend the ingredients when the cream cheese is stone cold!" />
  <row Id="2434" PostHistoryTypeId="2" PostId="1339" RevisionGUID="b124d2a2-6fcd-427d-8728-7fe42c07181f" CreationDate="2010-07-17T04:23:17.913" UserId="426" Text="Placing fruit in a bag will help hasten the ripening for only a few fruits.  Most fruits will not ripen (ever) once they have been picked.  The only fruits that ripen once they're picked are bananas, avocados, pears, mango, and kiwifruit.  Ripeness in fruits is based on sugar content, not color, thus most tomatoes in grocery stores have no flavor because they were picked green and exposed to ethylene gas to induce color change.  Tomatoes are what are known as a &quot;climacteric fruit&quot; which means they'll change appearance based on climactic conditions but they don't ripen.  Yes, they continue to soften but that's simply the process of cell deterioration know as decomposition.&#xD;&#xA;&#xD;&#xA;Some fruits such as peaches, plums, etc. will seem to develop more sweetness as they sit on the counter but that's because they're also losing moisture and the residual sugars are concentrating in the cell walls.&#xD;&#xA;&#xD;&#xA;Placing fruit in a paper bag helps to concentrate the levels of ethylene gas which is what helps induce the ripening of the above mentioned fruits (bananas/avocados, etc.). In fact, avocados and pears must be picked in order to ripen.  Pears that are left on the tree will simply rot.   As mentioned previously...brown paper bags used to be something everyone had around their house so it was a commmon item before the switch to plastic bags. &#xD;&#xA;&#xD;&#xA;Have you ever noticed some people like red bell peppers and not green ones?  The reason is due to [ripeness.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]:  http://www.chefdarin.com/2009/07/fruit-is-it-ripe/ ‎" />
  <row Id="2435" PostHistoryTypeId="2" PostId="1340" RevisionGUID="5f623891-3c84-4e91-a961-ff2d4eae753c" CreationDate="2010-07-17T04:35:56.110" UserId="426" Text="Whether using rice or beans (I've used both) you first want to line the pastry dough with parchment paper or foil and then place the beans or rice on top. &#xD;&#xA;&#xD;&#xA;You can re-use either over and over.  I have dried beans that I've been using for more than a decade.  Just let them cool completely before placing into a coffee can or other such storage container.  If you put them in the can while warm they will produce condensation and then get musty and stinky. Make sure they're labeled so that no one tries cooking them.  I know Kevin said he's cooked beans that had been previously baked but the more you bake them the drier and harder they're going to become.   &#xD;&#xA;&#xD;&#xA;I prefer beans over rice due to the small size of rice.  If it should fall onto the dough on the bottom of the crust while removing the paper/foil, it is hard to removed and can easily get pushed into the dough in the process (depending on how much it had been blind baked...usually you remove the weights and continue to cook the bottom for browning/crisping." />
  <row Id="2436" PostHistoryTypeId="2" PostId="1341" RevisionGUID="d2fd8dac-088e-4c03-8b8a-29fb8ea8949d" CreationDate="2010-07-17T04:45:58.377" UserId="364" Text="The question seems to have been more about food safety than whether it seems palatable. &#xD;&#xA;&#xD;&#xA;When the fat in butter decomposes (i.e. when the butter becomes rancid), it produces an unhealthy acid that actually inhibits mold growth. So, don't wait for your butter to mold to determine if it's gone bad. &#xD;&#xA;&#xD;&#xA;To follow strict food-safety guidelines, protect butter from heat, light, and air; store it up to two weeks in a refrigerator, below 40 degrees. &#xD;&#xA;&#xD;&#xA;It can also be frozen for 6 to 9 months." />
  <row Id="2437" PostHistoryTypeId="5" PostId="1306" RevisionGUID="f5266647-f409-4ed4-bf41-2bc6690f82a3" CreationDate="2010-07-17T04:45:59.217" UserId="60" Comment="edited for clarity" Text="**Marinades for meat/poultry/fish should not be re-used**.  Particularly if it was used a couple weeks ago.&#xD;&#xA;&#xD;&#xA;The sweetness and saltiness of teriyaki sauce would likely make it more difficult for bacterial growth but it's still a health concern and definitely not worth taking a chance on.&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;What you can do is use a fresh marinade as a basting glaze AFTER you have brought it to a boil for a few minutes. Then use it to glaze your meat during the last 3-5 minutes of cooking.&#xD;&#xA;&#xD;&#xA;When you've marinated meat in mixtures that contain a lot of sweet elements you want to first wipe off the marinade, pat the meat dry and then lightly coat with a little oil before grilling/broiling, etc.  Bring the marinade to a boil and then brush on as a glaze during the last few minutes of cooking. If you cook the meat with a coating of the marinade from the beginning, the sugars will caramelize and burn and you'll have the meat sticking to the grill/pan.  The result will be that it tears and leaves the skin/outer layer of meat stuck to the grill when you remove it.&#xD;&#xA;" />
  <row Id="2438" PostHistoryTypeId="2" PostId="1342" RevisionGUID="9342d9a5-f07f-4f7a-8f6f-9e447e258229" CreationDate="2010-07-17T04:50:53.360" UserDisplayName="antonio camonte" Text="Make a stock as the one used for the risotto with saffron (but you can omit the saffron here! :D). Put the gizzards in the pan and pour some broth in it. Cover the pan and cook over a low heat. Add broth when needed." />
  <row Id="2439" PostHistoryTypeId="5" PostId="1339" RevisionGUID="0fbb2286-0fc1-4107-b429-b75cae5438ec" CreationDate="2010-07-17T05:09:00.027" UserId="60" Comment="added 1 characters in body; deleted 2 characters in body" Text="Placing fruit in a bag will help hasten the ripening for only a few fruits.  Most fruits will not ripen (ever) once they have been picked.  The only fruits that ripen once they're picked are bananas, avocados, pears, mango, and kiwifruit.  Ripeness in fruits is based on sugar content, not color, thus most tomatoes in grocery stores have no flavor because they were picked green and exposed to ethylene gas to induce color change.  Tomatoes are what are known as a &quot;climacteric fruit&quot; which means they'll change appearance based on climactic conditions but they don't ripen.  Yes, they continue to soften but that's simply the process of cell deterioration know as decomposition.&#xD;&#xA;&#xD;&#xA;Some fruits such as peaches, plums, etc. will seem to develop more sweetness as they sit on the counter but that's because they're also losing moisture and the residual sugars are concentrating in the cell walls.&#xD;&#xA;&#xD;&#xA;Placing fruit in a paper bag helps to concentrate the levels of ethylene gas which is what helps induce the ripening of the above mentioned fruits (bananas/avocados, etc.). In fact, avocados and pears must be picked in order to ripen.  Pears that are left on the tree will simply rot.   As mentioned previously...  brown paper bags used to be something everyone had around their house so it was a commmon item before the switch to plastic bags. &#xD;&#xA;&#xD;&#xA;Have you ever noticed some people like red bell peppers and not green ones?  The reason is due to [ripeness].&#xD;&#xA;&#xD;&#xA;[ripeness]: http://www.chefdarin.com/2009/07/fruit-is-it-ripe/" />
  <row Id="2440" PostHistoryTypeId="2" PostId="1343" RevisionGUID="62dfe516-ad03-4e24-a493-66eaa7248371" CreationDate="2010-07-17T05:11:32.940" UserId="426" Text="Your best bet is to plan ahead and purchase the firmer ones and allow them to ripen at home.  If they're ripe before you need to use them, refrigeration at that point will extend the life.  If you're not using the whole thing at once, then use the side without the pit first.  Leave the pit in the other half and give it a quick shot of vegetable spray (pan coating) and then cover with plastic wrap before refrigerating.  &#xD;&#xA;&#xD;&#xA;Plastic wrap alone is still porous and will allow the avocado to oxidize and brown.  Spraying with veg. spray first will help to coat the surface and protect against browning." />
  <row Id="2441" PostHistoryTypeId="2" PostId="1344" RevisionGUID="02a1c700-eacb-4158-a727-475c153d358e" CreationDate="2010-07-17T05:14:19.173" UserId="486" Text="A simple suggestion would be to dilute with (chicken or whatever) stock rather than water.&#xD;&#xA;&#xD;&#xA;Other suggestions are good here (Cream, Coconut depending on the dish).&#xD;&#xA;&#xD;&#xA;Further alternatives are to serve the dish with Creme Fraiche or Yoghurt on the side." />
  <row Id="2442" PostHistoryTypeId="2" PostId="1345" RevisionGUID="30faa9fc-48ee-4583-817c-e1d94428eef7" CreationDate="2010-07-17T05:22:23.343" UserId="486" Text="Use bacon to cover the breasts, and remove them for the last 15 minutes to brown them. The bonus is you get extra flavour and stock." />
  <row Id="2443" PostHistoryTypeId="2" PostId="1346" RevisionGUID="21f343d6-31a2-4ddc-9eac-8790a79d14c0" CreationDate="2010-07-17T05:22:51.063" UserId="332" Text="A family member gave me a couple rabbits to cook and I'm not sure how to prepare them. I'd prefer something on the smoker or grill. Do I marinate, rub, brine? I'm just not sure how to prepare it." />
  <row Id="2444" PostHistoryTypeId="1" PostId="1346" RevisionGUID="21f343d6-31a2-4ddc-9eac-8790a79d14c0" CreationDate="2010-07-17T05:22:51.063" UserId="332" Text="How do you prepare a Rabbit?" />
  <row Id="2445" PostHistoryTypeId="3" PostId="1346" RevisionGUID="21f343d6-31a2-4ddc-9eac-8790a79d14c0" CreationDate="2010-07-17T05:22:51.063" UserId="332" Text="&lt;bbq&gt;" />
  <row Id="2446" PostHistoryTypeId="2" PostId="1347" RevisionGUID="7ecd1332-c4a3-4cee-bf41-bd94547b0e13" CreationDate="2010-07-17T05:33:13.700" UserId="486" Text="I've experimented with a few. As mentioned here non-stick woks get quickly ruined with the high heat you need and given that you pay extra it probably isn't worth it.&#xD;&#xA;&#xD;&#xA;Probably my main advice would be to get a wok of the right size, for cooking at home I suggest tending towards smaller rather larger. Obviously a smaller wok is easier to heat up.&#xD;&#xA;&#xD;&#xA;Personally, I would go for a cheap and cheerful steel wok which requires a bit of seasoning. Don't use heavy astringent chemicals or abrasives when cleaning it. " />
  <row Id="2447" PostHistoryTypeId="2" PostId="1348" RevisionGUID="b3ade2d4-6122-4fd1-ad9b-4e3fb4406bc6" CreationDate="2010-07-17T05:39:01.647" UserId="159" Text="Simple Syrup is sugar that is has been dissolved in water. Heating speeds the process, and also allows the water to &quot;absorb&quot; more sugar. I don't remember the chemistry of why the sugar doesn't crystallize at room temp, but it doesn't.  &#xD;&#xA;&#xD;&#xA;It is used in cold drinks like lemonade and iced tea because granulated sugar does not dissolve easily in cold liquids. It requires a lot of mixing, and the saturation point is low, so people who like lots of sugar can't get enough to dissolve to get the taste they desire.&#xD;&#xA;&#xD;&#xA;Note #1: this is why Southern-style Sweet Tea is sweetened while the tea is still hot.&#xD;&#xA;&#xD;&#xA;Note #2: The sweetness of 1 tsp of sugar is not equivalent to the sweetness of 1 tsp of simple syrup.  You will have to find your particular taste point." />
  <row Id="2449" PostHistoryTypeId="2" PostId="1350" RevisionGUID="73d65f93-54a7-4e77-bfb6-c95ec08ae132" CreationDate="2010-07-17T05:44:28.500" UserId="213" Text="I'm curious about what I can use for a sugar substitute while baking. I'm not interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are there any substitutes that work particularly well with other baked goods? Any general rules for selecting a substitute?" />
  <row Id="2450" PostHistoryTypeId="1" PostId="1350" RevisionGUID="73d65f93-54a7-4e77-bfb6-c95ec08ae132" CreationDate="2010-07-17T05:44:28.500" UserId="213" Text="When baking what works well as a sugar substitute?" />
  <row Id="2451" PostHistoryTypeId="3" PostId="1350" RevisionGUID="73d65f93-54a7-4e77-bfb6-c95ec08ae132" CreationDate="2010-07-17T05:44:28.500" UserId="213" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;sugar&gt;" />
  <row Id="2452" PostHistoryTypeId="5" PostId="1348" RevisionGUID="51d24c52-274d-44c0-8053-c990931413d9" CreationDate="2010-07-17T05:46:29.730" UserId="159" Comment="Added flavor note and procedure to make simple syrup." Text="Simple Syrup is sugar that is has been dissolved in water. Heating speeds the process, and also allows the water to &quot;absorb&quot; more sugar. I don't remember the chemistry of why the sugar doesn't crystallize at room temp, but it doesn't. It is typically made in a 1:1 mixture .. heat a cup of water to boiling, add a cup of sugar, stir until the sugar is dissolved, remove from heat, allow to cool.  &#xD;&#xA;&#xD;&#xA;It is used in cold drinks like lemonade and iced tea because granulated sugar does not dissolve easily in cold liquids. It requires a lot of mixing, and the saturation point is low, so people who like lots of sugar can't get enough to dissolve to get the taste they desire.&#xD;&#xA;&#xD;&#xA;Note #1: this is why Southern-style Sweet Tea is sweetened while the tea is still hot.&#xD;&#xA;&#xD;&#xA;Note #2: The sweetness of 1 tsp of sugar is not equivalent to the sweetness of 1 tsp of simple syrup.  You will have to find your particular taste point.&#xD;&#xA;&#xD;&#xA;Note #3: It can be flavored with just about any flavor extract, such as lemon, orange, peppermint, vanilla, almond, and so on. As I understand it, this is typically how flavored iced teas are made.&#xD;&#xA;" />
  <row Id="2453" PostHistoryTypeId="2" PostId="1351" RevisionGUID="22cf2462-79a7-4c7d-a052-932657e92185" CreationDate="2010-07-17T05:47:18.497" UserId="152" Text="Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many that the only safe thing to do is assume they're all bad? If not, is there any way to get non-dangerous chicken (for say -- chicken sushi)?" />
  <row Id="2454" PostHistoryTypeId="1" PostId="1351" RevisionGUID="22cf2462-79a7-4c7d-a052-932657e92185" CreationDate="2010-07-17T05:47:18.497" UserId="152" Text="Why isn't it safe to eat raw chicken?" />
  <row Id="2455" PostHistoryTypeId="3" PostId="1351" RevisionGUID="22cf2462-79a7-4c7d-a052-932657e92185" CreationDate="2010-07-17T05:47:18.497" UserId="152" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;raw-meat&gt;" />
  <row Id="2456" PostHistoryTypeId="2" PostId="1352" RevisionGUID="e4b93305-eebf-4e6a-b313-611fe38943f9" CreationDate="2010-07-17T05:51:12.513" UserId="426" Text="For larger white and crimini mushrooms I typically just brush them off lightly with a dry paper towel.  Wet towels tend to smear the dust across the mushroom.  I dislike mushroom brushes as they just clutter up the drawers and paper towels are always available if needed.&#xD;&#xA;&#xD;&#xA;Button-size mushrooms tend to be more likely to be dusty and are difficult to hold onto so the above method isn't very effective.  For these, place them in a bowl of cool water and quickly swish them around.  Then lift them out and onto some absorbent paper towels or terry towels and pat them dry.  Don't drain the mushrooms in a colander as you'll just be pouring the dust back on them.  Don't wash anymore than you intend to use as excessive moisture is the primary enemy of mushrooms and can make them begin to deteriorate.  Excessive handling and washing can damage the surface cells which will cause discoloration.&#xD;&#xA;&#xD;&#xA;Shiitake and Oyster mushrooms typically don't need to be cleaned in either way as they are rarely dirty.&#xD;&#xA;&#xD;&#xA;A small brush (such as artist's brush) can be beneficial for cleaning morels since they are truly &quot;wild&quot; and can have bugs and dirt inside their nooks and crannies." />
  <row Id="2457" PostHistoryTypeId="2" PostId="1353" RevisionGUID="b0158151-2a49-4e07-b0bd-a3c7bbdfa55f" CreationDate="2010-07-17T05:51:43.667" UserId="60" Text="In [this thread][1] goblinbox makes a disturbing contribution that references a Consumer Reports article stating that 83% of US chickens are contaminated with salmonella and campylobacter.&#xD;&#xA;&#xD;&#xA;That's a high enough percentage to scare me away.&#xD;&#xA;&#xD;&#xA;Is raw chicken even appetizing to you? The thought of eating chicken sushi makes me queasy, but that just could be because we've been brought up with the knowledge that you _don't_ eat raw chicken.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/1297/can-you-reuse-marinade-used-with-raw-chicken/1303#1303" />
  <row Id="2458" PostHistoryTypeId="2" PostId="1354" RevisionGUID="e68b995a-0d13-478b-a109-3dd17016c36a" CreationDate="2010-07-17T06:02:51.460" UserId="486" Text="I think this is because if you wash the mushrooms then immediately fry them you incidentally add more water and (partially) steam them.&#xD;&#xA;&#xD;&#xA;Wash the mushrooms, pad dry and put them in a cool place on kitchen paper for a couple of hours before cooking. By this time most of the excess water will probably have evaporated.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2459" PostHistoryTypeId="2" PostId="1355" RevisionGUID="77bdb4bb-c294-4850-aca9-d3e51c1e504b" CreationDate="2010-07-17T06:03:44.610" UserId="495" Text="I am looking to replace my &gt;10 year old Calphalon nonstick cookware. I can see the nonstick surface coming off the pans, and am starting to worry about how much of that is getting into our food. &#xD;&#xA;&#xD;&#xA;I love the ease of cleaning nonstick cookware, but am wary of buying it again. Should I opt for nonstick or not?" />
  <row Id="2460" PostHistoryTypeId="1" PostId="1355" RevisionGUID="77bdb4bb-c294-4850-aca9-d3e51c1e504b" CreationDate="2010-07-17T06:03:44.610" UserId="495" Text="Nonstick cookware or not?" />
  <row Id="2461" PostHistoryTypeId="3" PostId="1355" RevisionGUID="77bdb4bb-c294-4850-aca9-d3e51c1e504b" CreationDate="2010-07-17T06:03:44.610" UserId="495" Text="&lt;cookware&gt;" />
  <row Id="2462" PostHistoryTypeId="2" PostId="1356" RevisionGUID="4b906fc3-c50a-43aa-a29b-d3fbb871d1e6" CreationDate="2010-07-17T06:07:51.980" UserId="494" Text="This is not a direct answer but more or a workaround w.r.t you question. When I was doing my masters I had 9am classes and it was tough for me to wake up and cook lunch so I started preparing rice dishes which I could cook in a rice cooker and to save time sometimes I would keep all the ingredients ready at night and all i needed to do was dump everything into the cooker in the morning. This way I would spend less than 5 minutes in the morning preparing my lunch. The advantage of a rice cooker is you dont need to worry about food getting burnt or anything. This also works with a microwave." />
  <row Id="2463" PostHistoryTypeId="16" PostId="1356" RevisionGUID="4b906fc3-c50a-43aa-a29b-d3fbb871d1e6" CreationDate="2010-07-17T06:07:51.980" UserId="-1" />
  <row Id="2464" PostHistoryTypeId="2" PostId="1357" RevisionGUID="c4eea9b1-db05-4415-beb2-8d2e5256bcfd" CreationDate="2010-07-17T06:08:20.467" UserId="496" Text="You can have raw chicken in restaurants in Japan - it's delicious.  Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself.&#xD;&#xA;&#xD;&#xA;By the way, sushi is a dish with vinegary rice.  The raw-meat dish is Sashimi http://en.wikipedia.org/wiki/Sashimi." />
  <row Id="2465" PostHistoryTypeId="2" PostId="1358" RevisionGUID="b2d7413c-5875-4407-8c55-cd72cd2524fa" CreationDate="2010-07-17T06:12:48.693" UserId="486" Text="I don't see a problem with non-stick as long as you replace it when necessary. The only exception to this being woks which (I think) tend to get destroyed easily if they are non-stick." />
  <row Id="2466" PostHistoryTypeId="5" PostId="1357" RevisionGUID="4077e33f-8bea-4c7f-9501-3100fef82b85" CreationDate="2010-07-17T06:19:14.750" UserId="496" Comment="added 147 characters in body" Text="You can have raw chicken in restaurants in Japan - it's delicious.  Depending on where you live there may be better or worse food safety standards, but there is nothing poisonous about raw chicken itself.&#xD;&#xA;&#xD;&#xA;By the way, sushi is a dish with vinegary rice.  The raw-meat dish is Sashimi http://en.wikipedia.org/wiki/Sashimi.&#xD;&#xA;&#xD;&#xA;[A picture of chicken sashimi][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://4.bp.blogspot.com/_FmIQvAuJZXc/ShIm1PBngrI/AAAAAAAAB1Y/yZ_eZC8LZpw/s400/chickensashimi.jpg" />
  <row Id="2467" PostHistoryTypeId="2" PostId="1359" RevisionGUID="882f0c2c-caff-48c3-947e-3231f27c34c3" CreationDate="2010-07-17T06:20:32.330" UserId="266" Text="I'm not going to get into the arguments back and forth about Teflon and its associated chemicals and whether you get them in your body from cookware or not.  _I_ think there might be some risk, so just like I don't use aluminum pots (like my family had when I was a kid), I don't use teflon cookware.&#xD;&#xA;&#xD;&#xA;I use stainless cookware because I like to be able to scour it clean, because there's tons of affordable stainless cookware with good thick bases to distribute heat evenly, and because if you use oil like grapeseed oil, you can heat it up enough that the stainless is essentially non-stick.  Also, you can use any sort of utensil with it, doesn't have to be silicon or wood, or a plastic spatula that might or might not melt.&#xD;&#xA;&#xD;&#xA;Sometimes, when I'm doing an omelette I wish I had a nice teflon pan, but that's about the only time I miss it.  I think the only teflon I have left is in a George Forman-type grill that I use for bacon." />
  <row Id="2468" PostHistoryTypeId="2" PostId="1360" RevisionGUID="3ae4a55c-90d6-462f-abde-d52a8d01faa3" CreationDate="2010-07-17T06:24:59.153" UserId="486" Text="When boiling the ramen add 1/2 a knorr stock cube.&#xD;&#xA;&#xD;&#xA;Then fry slices of spicy Italian sausage with some mushrooms, garlic and chilli and add to noodles. A dash of sesame oil is nice too." />
  <row Id="2469" PostHistoryTypeId="2" PostId="1361" RevisionGUID="61083c08-b44d-44af-99c5-ece2c7de3d4b" CreationDate="2010-07-17T06:25:26.110" UserId="426" Text="It's going to depend greatly on what you're baking.&#xD;&#xA;Sugar serves several different purposes beyond just providing sweetness.  Besides sweetness:&#xD;&#xA;&#xD;&#xA; - tenderness by interrupting and minimizing gluten formation.  Sugar promotes spread in cookies&#xD;&#xA;&#xD;&#xA; - Retain moisture and extend keeping quality (in baking sugar is actually considered a &quot;liquid&quot; ingredient due to its hygroscopic qualities - the ability to pull moisture from it's surrounding atmosphere). &#xD;&#xA;&#xD;&#xA; - Promotes browning and caramelizing&#xD;&#xA;&#xD;&#xA; - Assists in aeration and leavening (as in creaming butter and sugar to aerate the dough)&#xD;&#xA;&#xD;&#xA; - stabilizes egg whites&#xD;&#xA;&#xD;&#xA; - Provides food for yeast growth and fermentation&#xD;&#xA;&#xD;&#xA;In some instances you might be able to use a syrup (honey, corn syrup, molasses, etc.) but not in all cases.  For instance the granular nature of sugar is necessary for aeration of cookies and cakes because the jagged edges create air pockets as they pass through the fat.&#xD;&#xA;&#xD;&#xA;Syrups primarily serve the purposes of sweetening, browning, and moistening.  Honey could be used in muffins that are being made using the muffin method (aka two-bowl method) because this method would use a liquid fat (melted butter/oil) but not in the creaming method (producing a more cakelike structure from the creaming process).  When using syrups you have to account for the addtional moisture that they provide.&#xD;&#xA;From:  &quot;How Baking Works&quot; (Paula Figoni)&#xD;&#xA;&quot;The National Honey Board recommneds the substitution for using honey in place of granulated sugar.  This accounts for both the amount of water in honey and for its intense sweetness:  use 1 pound honey in place of 1 pound granulated sugar; reduce water (or other liquid) in the formula (recipe) by 2.5-3 ounces.&quot;&#xD;&#xA;&#xD;&#xA;Overall, when making substitutions of ingredients that are critical to the structural and eating qualities you probably will not be able to replicate the same results with the substitution.  In the end, it will often be a case of &quot;what is the next best thing&quot; and realizing there will be quality differences in the finished product." />
  <row Id="2470" PostHistoryTypeId="2" PostId="1362" RevisionGUID="c7b313a9-c376-4f15-aedc-1e94341b15f0" CreationDate="2010-07-17T06:25:56.797" UserId="497" Text="Splenda sells bags that work 1:1 as a sugar substitute (though sometimes i seem to need more). Doesn't taste quite the same but I think it's better than eating sugar." />
  <row Id="2471" PostHistoryTypeId="2" PostId="1363" RevisionGUID="b217833b-fae3-4068-b91f-1ad8c7e1d818" CreationDate="2010-07-17T06:38:26.287" UserId="438" Text="I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed.  However, this seems a little silly to me.  I can't imagine how meat that hasn't been bought fresh and local could find its way to my kitchen with out thawing and being refrozen a couple of times.  How much damage can one more thawing and refreezing really do?  Can it really be that dangerous disease wise? Or is this just one of those urban myths?" />
  <row Id="2472" PostHistoryTypeId="1" PostId="1363" RevisionGUID="b217833b-fae3-4068-b91f-1ad8c7e1d818" CreationDate="2010-07-17T06:38:26.287" UserId="438" Text="How dangerous is it to refreeze meat that has been thawed?" />
  <row Id="2473" PostHistoryTypeId="3" PostId="1363" RevisionGUID="b217833b-fae3-4068-b91f-1ad8c7e1d818" CreationDate="2010-07-17T06:38:26.287" UserId="438" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;food-preservation&gt;&lt;freezing&gt;" />
  <row Id="2474" PostHistoryTypeId="2" PostId="1364" RevisionGUID="bd41d7ef-ed88-41d8-81fe-6e4b886eb6f8" CreationDate="2010-07-17T06:43:23.813" UserId="438" Text="It has more to do with the industrial food system.  If it's coming out of industrial agriculture, I don't think I'd eat any meat raw.  If you can find a good local producer that does its own slaughtering, cleaning and packaging you could ask them about it.  Their meat might be safe to eat raw.  It just depends on where it comes from.&#xD;&#xA;&#xD;&#xA;My rule of thumb is: if I can talk to the produce, slaughter and packager then I take their advice, otherwise I assume not safe until cooked." />
  <row Id="2475" PostHistoryTypeId="2" PostId="1365" RevisionGUID="59d7d30c-ebc6-4153-bbfa-e4400226d71e" CreationDate="2010-07-17T06:56:03.507" UserId="502" Text="How do you prepare mushroom pepper fry. I wanted it to be crispy, but the mushroom itself was generating lot of water.&#xD;&#xA;Any suggestions or recipe would be helpful.&#xD;&#xA;&#xD;&#xA;Thanks...&#xD;&#xA;" />
  <row Id="2476" PostHistoryTypeId="1" PostId="1365" RevisionGUID="59d7d30c-ebc6-4153-bbfa-e4400226d71e" CreationDate="2010-07-17T06:56:03.507" UserId="502" Text="Mushroom pepper fry" />
  <row Id="2477" PostHistoryTypeId="3" PostId="1365" RevisionGUID="59d7d30c-ebc6-4153-bbfa-e4400226d71e" CreationDate="2010-07-17T06:56:03.507" UserId="502" Text="&lt;recipe&gt;&lt;vegetarian&gt;&lt;mushrooms&gt;" />
  <row Id="2478" PostHistoryTypeId="2" PostId="1366" RevisionGUID="b8def163-e1b7-4035-bbc2-3b173857c81c" CreationDate="2010-07-17T06:59:18.617" UserId="503" Text="Are there any good substitutes for Fish Sauce for cooking thai food? " />
  <row Id="2479" PostHistoryTypeId="1" PostId="1366" RevisionGUID="b8def163-e1b7-4035-bbc2-3b173857c81c" CreationDate="2010-07-17T06:59:18.617" UserId="503" Text="What is a good substitute for Fish Sauce." />
  <row Id="2480" PostHistoryTypeId="3" PostId="1366" RevisionGUID="b8def163-e1b7-4035-bbc2-3b173857c81c" CreationDate="2010-07-17T06:59:18.617" UserId="503" Text="&lt;sauce&gt;" />
  <row Id="2481" PostHistoryTypeId="2" PostId="1367" RevisionGUID="c2f8b893-b47c-4ce7-884b-7d32d9f4bf8d" CreationDate="2010-07-17T07:11:55.797" UserId="505" Text="I've found that citric acid works best. &#xD;&#xA;You put it in a kettle of boiling water, and just let it do its magic. It cleans up any plaque buildup, and brings it back to a shiny pristine state. Works much better for me than vinegar, for some reason." />
  <row Id="2482" PostHistoryTypeId="2" PostId="1368" RevisionGUID="76e72dc1-3b14-46a0-bc1d-67f40abc28e0" CreationDate="2010-07-17T07:18:57.890" UserId="507" Text="You can clean easily with some Cola, it works perfectly" />
  <row Id="2483" PostHistoryTypeId="2" PostId="1369" RevisionGUID="88d3de8c-5b14-4ecb-8173-6478a48209a7" CreationDate="2010-07-17T07:21:29.707" UserId="115" Text="The answer depends on how the meat was thawed. If you read any of the health and safety documentation it tends to stipulate that meat thawed in a refrigerator can be safety refrozen. Meat thawed by other methods, particularly if the temperature reaches 40°F–140°F (4°C–60°C) should be cooked before refreezing.  " />
  <row Id="2484" PostHistoryTypeId="2" PostId="1370" RevisionGUID="b5aa0dc6-f1c1-400d-ad52-7611f31facf3" CreationDate="2010-07-17T07:30:26.923" UserId="115" Text="Your best bet is a light soy sauce, that, at least, will provide the 'saltiness' If you need a fishy flavor you could always add a little fish paste or perhaps a fillet from a tin or bottle of fish, such as anchovies. Just 'wizz' the two in a blender for a few minutes.  " />
  <row Id="2490" PostHistoryTypeId="2" PostId="1372" RevisionGUID="02141874-fa20-4fa1-a84a-2b3d5a719eb8" CreationDate="2010-07-17T07:56:30.747" UserId="115" Text="Mushrooms typically release water if they are overcooked and also is salt is added to early in the cooking process. &#xD;&#xA;&#xD;&#xA;When cooking mushrooms, cook them on a relatively high heat until they have just developed some colour. at the end of the cooking process add your seasoning." />
  <row Id="2491" PostHistoryTypeId="2" PostId="1373" RevisionGUID="62d32766-4f99-4af4-bf60-b0639eef2d10" CreationDate="2010-07-17T08:02:36.020" UserId="516" Text="I can't tell you what to do but I can tell you one thing not to do: don't chop up the bones, they're very brittle and if you do you'll end up with little shards of bone all over the place; especially bad if you make a rabbit stew; joint the bones instead." />
  <row Id="2492" PostHistoryTypeId="2" PostId="1374" RevisionGUID="851752a5-2d35-48d3-a535-2799c18cb5f1" CreationDate="2010-07-17T08:05:20.570" UserId="517" Text="It's not dangerous but it significantly impacts the quality of the meat. Most noticeably, it's ability to hold onto moisture." />
  <row Id="2494" PostHistoryTypeId="2" PostId="1376" RevisionGUID="11a15cfc-925c-47a0-a22c-20ec3dcccf0e" CreationDate="2010-07-17T08:15:30.653" UserId="517" Text="Yes, providing you boil the marinade immediately after you remove the chicken from it and then store it either frozen for ~3 months or in the fridge for ~1 week. Any bacteria in the marinade will be killed off from the boiling and, if there were any bacterial byproducts in the marinade, well, they're also on the meat you just took out of it so you have more problems than your marinade." />
  <row Id="2495" PostHistoryTypeId="2" PostId="1377" RevisionGUID="6b0952b3-0a21-466a-9740-66b0159fe383" CreationDate="2010-07-17T08:17:58.060" UserDisplayName="dancebert" Text="My momma taught me this.  Hold a slice of bread in your mouth.  The bread absorbs the onion gases.  Saliva makes the bread soggy, so chopping a lot of onions requires more than one slice of bread.  I've never tried it with spongy white bread." />
  <row Id="2498" PostHistoryTypeId="5" PostId="1179" RevisionGUID="e6851bc0-c56c-4cf3-8f43-243a335c1223" CreationDate="2010-07-17T08:23:53.660" UserId="239" Comment="deleted 4 characters in body" Text="When mussels don't open when cooked, it means that they were dead before you cooked them. Don't eat them you risk becoming very very sick." />
  <row Id="2499" PostHistoryTypeId="6" PostId="1120" RevisionGUID="c58c4738-76f6-43a0-9285-fdaacafb1658" CreationDate="2010-07-17T08:24:35.187" UserId="239" Comment="edited tags" Text="&lt;spices&gt;&lt;flavor&gt;&lt;hot&gt;" />
  <row Id="2500" PostHistoryTypeId="2" PostId="1380" RevisionGUID="3826cbd1-ee83-4a53-af26-78bc576016a3" CreationDate="2010-07-17T08:29:10.060" UserId="127" Text="I am thinking of collecting and organizing recipes that turned out to be good. &#xD;&#xA;&#xD;&#xA;The first thought I had is to write down the recipes in a word processor, print them out and collect them in a thin ring binder. My system would have only one recipe per page (including simple to complicated versions). I would make handwritten notes on the printed recipe whenever I feel the need to update it. Eventually, I would modify the recipe in the word processor if there are too many handwritten notes. This way, I would keep a clean and tidy recipe book for reference. What do you think? &#xD;&#xA;&#xD;&#xA;How do you organize your recipes? What works best for you and what does not?" />
  <row Id="2501" PostHistoryTypeId="1" PostId="1380" RevisionGUID="3826cbd1-ee83-4a53-af26-78bc576016a3" CreationDate="2010-07-17T08:29:10.060" UserId="127" Text="How do you organize your recipes?" />
  <row Id="2502" PostHistoryTypeId="3" PostId="1380" RevisionGUID="3826cbd1-ee83-4a53-af26-78bc576016a3" CreationDate="2010-07-17T08:29:10.060" UserId="127" Text="&lt;recipe&gt;&lt;basics&gt;" />
  <row Id="2503" PostHistoryTypeId="2" PostId="1381" RevisionGUID="a9625f17-5fd5-4e75-a54a-b481084f6a73" CreationDate="2010-07-17T08:41:17.190" UserId="239" Text="I'll be getting a fresh deer, gutted by the hunter that shot it, but I need to prepare it myself.&#xD;&#xA;&#xD;&#xA;I've heard that it's a good idea to let it hang for a day or two before skinning it, is that true?&#xD;&#xA;&#xD;&#xA;Also how should I go about skinning it? Is there a good place to start or something I should be aware of. Can I do it alone, or is it better to have a helper?" />
  <row Id="2504" PostHistoryTypeId="1" PostId="1381" RevisionGUID="a9625f17-5fd5-4e75-a54a-b481084f6a73" CreationDate="2010-07-17T08:41:17.190" UserId="239" Text="How do you prepare a fresh deer for cooking?" />
  <row Id="2505" PostHistoryTypeId="3" PostId="1381" RevisionGUID="a9625f17-5fd5-4e75-a54a-b481084f6a73" CreationDate="2010-07-17T08:41:17.190" UserId="239" Text="&lt;skin&gt;&lt;prepare&gt;" />
  <row Id="2506" PostHistoryTypeId="2" PostId="1382" RevisionGUID="1179c826-2342-4a7b-af3e-298f0657276f" CreationDate="2010-07-17T09:23:36.613" UserId="67" Text="I'm with @Ward -- I like being able to scour my pans for those times when even [deglazing][1] doesn't work.  (although, I've found that if you ever forget about the stock that you're trying to reduce ... burning chicken bones is a nasty smell and *will* stain even stainless steel).&#xD;&#xA;&#xD;&#xA;I do have some non-stick, and even a non-stick flat-bottomed wok (from circulon, but then, I'm also using electric, so it's possible I don't get enough heat to ruin it; I also never pre-heat it without oil in it, as you should never heat a dry nonstick vessel).&#xD;&#xA;&#xD;&#xA;I'd say to look at replacing your set bit by bit -- which items do you cook that really need non-stick, and what pan do you cook it in?  Maybe replace your more beat-up items with something not non-stick, try cooking with it, and see how well you like cooking with them -- it's possible that you won't like it, and it'd be better to be out the cost of only a piece or two than a whole set.  You could even try out a few different materials -- cast iron, stainless, anodized aluminum, etc.&#xD;&#xA;&#xD;&#xA;It also might take a little time to get used to cooking with out the non-stick.  One mistake I've seen people make is not giving their pans enough time to pre-heat.  (I think it was the Frugal Gourmet who'd say &quot;Hot pan, cold food, food won't stick&quot; ... which isn't entirely true, but you'll have much less problems with a hot pan).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet/509#509" />
  <row Id="2507" PostHistoryTypeId="2" PostId="1383" RevisionGUID="12f6277c-2d7e-4f5f-bcfb-05bafc1a9f07" CreationDate="2010-07-17T09:40:53.900" UserId="531" Text="Awhile ago we've faced similar problems and gave a chance to old-style cast iron pans. I must say that every [artificial] nonstick surface is only trying to compete natural properties of cast iron (tempered with salt) + thin oil film surface. It's already three years since we're using cast iron pans without any problems. However, they're rather gentle (not stainless) - you have to keep them dry and without food left inside while not cooking." />
  <row Id="2508" PostHistoryTypeId="2" PostId="1384" RevisionGUID="6bace0d2-98e1-40a1-a1e0-156254dc188d" CreationDate="2010-07-17T10:04:59.660" UserId="536" Text="Sometimes, if you leave something like chips out in the open, it catches moisture from the air and is not as crisp after that.&#xD;&#xA;&#xD;&#xA;Is the food good to consume even after that?" />
  <row Id="2509" PostHistoryTypeId="1" PostId="1384" RevisionGUID="6bace0d2-98e1-40a1-a1e0-156254dc188d" CreationDate="2010-07-17T10:04:59.660" UserId="536" Text="Does food get spoilt if it catches moisture?" />
  <row Id="2510" PostHistoryTypeId="3" PostId="1384" RevisionGUID="6bace0d2-98e1-40a1-a1e0-156254dc188d" CreationDate="2010-07-17T10:04:59.660" UserId="536" Text="&lt;chips&gt;" />
  <row Id="2511" PostHistoryTypeId="6" PostId="1384" RevisionGUID="7aab0f40-4b78-4594-9c70-5d5c3aebc438" CreationDate="2010-07-17T10:18:08.917" UserId="536" Comment="edited tags" Text="&lt;food-safety&gt;&lt;food-preservation&gt;&lt;chips&gt;" />
  <row Id="2512" PostHistoryTypeId="2" PostId="1385" RevisionGUID="626a7887-ea37-4005-a911-c72bf6967a03" CreationDate="2010-07-17T10:24:25.790" UserId="539" Text="Chips become soft after leaving out, but that doesn't necessarily mean they've gone bad. If you leave them out long enough they will, or they might get contaminated with things, but things which have just gone soft are probably fine - although whether you'd want to eat them or not is a different matter, because I've done it and they're not very pleasant.&#xD;&#xA;&#xD;&#xA;However, if in doubt about the safety of any food, don't eat it. Food poisoning is not nice." />
  <row Id="2513" PostHistoryTypeId="2" PostId="1386" RevisionGUID="c0938216-2508-42d6-aeb5-144c2665de3b" CreationDate="2010-07-17T10:28:33.090" UserId="540" Text="Stir in some yoghurt, works perfectly." />
  <row Id="2514" PostHistoryTypeId="2" PostId="1387" RevisionGUID="8c3438bf-b001-4ae1-b9a8-2698b6cb500c" CreationDate="2010-07-17T10:29:00.500" UserId="539" Text="In my experience, sweetness definitely helps mitigate the impact of overly hot food, but thinning the sauce out with more of its base is a better idea generally as you can preserve the flavours you wanted to have originally." />
  <row Id="2515" PostHistoryTypeId="2" PostId="1388" RevisionGUID="3ab1afe2-8fd7-4d7e-8657-e359f7b3753f" CreationDate="2010-07-17T10:34:57.903" UserId="540" Text="Cast iron is the best cookware you can get. Go in to any serious French kitchen and it's cast iron all the way. One of the best things I ever did was buying a Le Creuset casserole dish, food tastes amazing and its so easy to clean.&#xD;&#xA;&#xD;&#xA;It's expensive, but cast iron cookware will last you a lifetime and you'll love using it." />
  <row Id="2516" PostHistoryTypeId="2" PostId="1389" RevisionGUID="4dfb29d1-58c8-4f98-803e-1d9352fd538e" CreationDate="2010-07-17T10:39:34.577" UserId="539" Text="I've not tried it, but a combination of light soy sauce and Worcestershire sauce seems like a good bet. They both provide umami, soy sauce has the saltiness, and Worcestershire sauce is also made from fermented fish." />
  <row Id="2517" PostHistoryTypeId="2" PostId="1390" RevisionGUID="c1e4b098-df68-4ef0-864c-734f8f8d4107" CreationDate="2010-07-17T10:43:01.403" UserId="539" Text="If it's really really really fresh chicken that's been well-raised and well-handled, sure you can eat it raw. As has been mentioned, chicken sashimi is not unknown. The same applies to pork, another meat we're usually taught to cook thoroughly (historical associations there - pork was long known as a carrier of worms if not properly cooked, but this is less of an issue in modern times with good pork).&#xD;&#xA;&#xD;&#xA;You might want to consider long and hard who your guests are before you serve up chicken sashimi at a dinner party though." />
  <row Id="2518" PostHistoryTypeId="2" PostId="1391" RevisionGUID="6acbb704-f54b-45eb-b9e4-c5839d2ba5af" CreationDate="2010-07-17T10:46:07.937" UserId="539" Text="Stews are your friends. You can use cheap cuts of meat, simmer them long and slowly in huge batches in whatever delicious sauce you like, divide them into portions, freeze them and they reheat really well.&#xD;&#xA;&#xD;&#xA;In the winter, one of my favourite things to have on hand for microwave reheating is a frozen bag of stew with small dumplings in it. They freeze and reheat right alongside the rest of it, and I don't have to prepare anything else for accompaniment. But then, I am a bit of a dumpling addict." />
  <row Id="2519" PostHistoryTypeId="16" PostId="1391" RevisionGUID="6acbb704-f54b-45eb-b9e4-c5839d2ba5af" CreationDate="2010-07-17T10:46:07.937" UserId="-1" />
  <row Id="2520" PostHistoryTypeId="2" PostId="1392" RevisionGUID="f440f105-579a-4880-9ca7-9bf832dcb00c" CreationDate="2010-07-17T10:49:11.023" UserId="539" Text="Hard cheese, yes, I'm still here.&#xD;&#xA;&#xD;&#xA;Soft cheese, no, it travels through the interior of the cheese too quickly.&#xD;&#xA;&#xD;&#xA;Also, if it smells odd after cutting the mould off, I'll throw the whole lot away. I don't like to be in doubt about whether my food's going to make me sick or not." />
  <row Id="2521" PostHistoryTypeId="2" PostId="1393" RevisionGUID="716995b1-c5aa-4e8c-9c98-4956e641e4a5" CreationDate="2010-07-17T10:49:42.193" UserId="541" Text="The Cook's Illustrated/America's Test Kitchen testers argue forcefully that a wok on an electric stovetop is very suboptimal -- they're designed to sit on top of a big gas burner with flames licking around the base, and a wok's small area of contact with the heat source when used on a conventional hob results in something more like stir-steaming than stir-frying. They recommend a 12&quot; frying pan/skillet instead. Other people's experiences may vary, but I haven't bothered with a wok since university and I would definitely question the need for one to make great stir-fry." />
  <row Id="2522" PostHistoryTypeId="5" PostId="1393" RevisionGUID="b6875b26-b61e-4d46-9d89-730f28710b58" CreationDate="2010-07-17T10:54:48.940" UserId="541" Comment="deleted 1 characters in body" Text="The Cook's Illustrated/America's Test Kitchen testers argue forcefully that a wok on an electric stovetop is suboptimal -- they're designed to sit on top of a fire or gas burner with flames licking around the base, and a wok's small area of contact with the heat source when used on a conventional hob results in something more like stir-steaming than stir-frying. They recommend a 12&quot; frying pan/skillet instead. Other people's experiences may vary, but I haven't bothered with a wok since university and I would definitely question the need for one to make great stir-fry." />
  <row Id="2523" PostHistoryTypeId="2" PostId="1394" RevisionGUID="514411c6-9a77-410c-bc12-cd4fa1eae3b9" CreationDate="2010-07-17T10:59:20.587" UserId="67" Text="There's different things here -- loss of texture/freshness (ie, stale), and unsafe to eat (spoiled)&#xD;&#xA;&#xD;&#xA;There's lots of things out there that aren't unsafe to eat, but you might not want to -- eg, the brownies that have become so hard that you might be worried about chipping a tooth.&#xD;&#xA;&#xD;&#xA;Some things can be saved after they've had issues -- it's possible to reheat corn chips or deep fryer to crisp them back up.  Limp carrots will come back if wrapped in a damp towel and left in your crisper for a day or two.  Limp lettuce might revive in an icewater bath.  Day-old bread (slightly stale, not rock hard) can be put in a dampened paper bag and put in the oven on low heat to revive.&#xD;&#xA;&#xD;&#xA;... but all of these assume loss of freshness, not rotted / covered in mold / etc.  If it smells funny, there are bugs crawling all over it, it's now fuzzy, or it's taken on new interesting colors ... it's time for the compost or trash.&#xD;&#xA;&#xD;&#xA;Sometimes, slightly less than fresh item are great in other things -- vegetables past their prime can go into making stocks; stale bread for croutons, french toast or bread puddings." />
  <row Id="2524" PostHistoryTypeId="5" PostId="970" RevisionGUID="dcad3dff-1d5c-463f-a5a4-b4eb3d9e99fa" CreationDate="2010-07-17T11:17:32.587" UserId="45" Comment="added &quot;rye&quot;" Text="A *traditional* Manhattan is two shots of rye or bourbon, one shot of sweet vermouth, a dash of bitters and a cherry, shaken and strained into a martini glass. I prefer on the rocks in a rocks glass, myself.&#xD;&#xA;&#xD;&#xA;A *perfect* Manhattan is similar, but uses a half shot each of sweet and dry vermouth. They tend to be more interesting when paired with a higher quality whiskey.&#xD;&#xA;&#xD;&#xA;I'm also a big fan of [white whiskey][1] (aka, high quality moonshine) in Manhattans. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://articles.sfgate.com/2010-02-14/food/17875501_1_distillers-whiskey-white-dog" />
  <row Id="2525" PostHistoryTypeId="2" PostId="1395" RevisionGUID="70e29cf5-7166-40d2-8c9c-46779a159b54" CreationDate="2010-07-17T11:22:09.020" UserId="67" Text="I don't like ice cube trays as the only freezing method, simply because of portioning -- I typically make large batches of stock, and I only have so many ice cube trays.  So I make a few different sizes, which are mostly just based on things I have, and so I have a variety of sizes when I need it:&#xD;&#xA;&#xD;&#xA;* Gallon zip-top bags : fill about half way, close all but a corner, remove all of the air you can, seal, lay on sheet pans so they don't freeze in strange shapes.&#xD;&#xA;* Small bread pans (I think they were sold as 'mini loaf' pans, they're about 1/4 to 1/3 the volume of a 'standard' loaf pan, maybe 2-3 cups each  Freeze, release, store in zip-top bags with as much air removed as possible.&#xD;&#xA;* Ice cube trays (for when you only need a Tb for a sauce, or when you just need to cool down a bowl of soup quickly without diluting it).&#xD;&#xA;&#xD;&#xA;I've also been known to use muffin tins for freezing things that I'll be using about 3/4c. at a time.  (eg, pesto)&#xD;&#xA;&#xD;&#xA;Oh -- and of course, for the plastic bags, you'll want to cool the stock down first.  I don't tend to refrigerate it first, as I use enough bones that it'll go gelatinous on me if I do.  I cool it down to near room temperature through use of a cold water bath (I put my stock pot in the sink, then fill the sink with cold water and ice, and stir every few minutes)&#xD;&#xA;&#xD;&#xA;I've never checked the freezing time of stock from hot / cold (Mpemba effect), but I'd be reluctant to put large volumes of hot items in my freezer .. so maybe ice cube trays, but the rest I cool before freezing." />
  <row Id="2526" PostHistoryTypeId="2" PostId="1396" RevisionGUID="354be73a-c924-4e62-90fd-b1673dc90916" CreationDate="2010-07-17T11:59:25.147" UserDisplayName="Josh Goldshlag" Text="I use quart ziplock bags. I fill them fully, and freeze them on their side on a flat surface. I also often use 1 pint plastic takeout containers. I have found that those two sizes nearly always are the right amounts for me." />
  <row Id="2527" PostHistoryTypeId="5" PostId="1366" RevisionGUID="a3ad9c62-4f2b-47a9-b0c0-2b0892e04c2e" CreationDate="2010-07-17T12:00:01.200" UserId="503" Comment="added 138 characters in body" Text="Are there any good substitutes for Fish Sauce for cooking thai food? &#xD;&#xA;&#xD;&#xA;This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so im unable to substitute for other fish based products. " />
  <row Id="2528" PostHistoryTypeId="2" PostId="1397" RevisionGUID="761603ce-e012-4a04-a32e-059a7f4c5d9c" CreationDate="2010-07-17T12:06:51.810" UserDisplayName="Josh Goldshlag" Text="You might want to seek out some chops from a heritage breed of pork at a local farm or farmers market. The pork you buy at the supermarket has been bred to have almost no fat, which includes the fat within the meat. Without that intramuscular fat, meat dries out when cooked." />
  <row Id="2529" PostHistoryTypeId="2" PostId="1398" RevisionGUID="7ebcf051-041d-42ae-a056-ca11d645c972" CreationDate="2010-07-17T12:21:14.417" UserId="2682" Text="What happens inside champions when you reheat them.&#xD;&#xA;Is it always unsafe to reheat them or is there something you can do to safely reheat them?" />
  <row Id="2530" PostHistoryTypeId="1" PostId="1398" RevisionGUID="7ebcf051-041d-42ae-a056-ca11d645c972" CreationDate="2010-07-17T12:21:14.417" UserId="2682" Text="Reheating champions" />
  <row Id="2531" PostHistoryTypeId="3" PostId="1398" RevisionGUID="7ebcf051-041d-42ae-a056-ca11d645c972" CreationDate="2010-07-17T12:21:14.417" UserId="2682" Text="&lt;technique&gt;" />
  <row Id="2532" PostHistoryTypeId="2" PostId="1399" RevisionGUID="46bc5dab-65db-4baf-a086-717c38356a61" CreationDate="2010-07-17T12:22:19.377" UserId="560" Text="I love a good pork chop. Personally I have turned to just quickly browning them and then finishing them off by baking them in the oven. Takes a while longer, but produces excellent, succulent results.&#xD;&#xA;&#xD;&#xA;Here is a tried and tested recipe for [oven baked pork chops with a porcini topping][1] if you want to try.&#xD;&#xA;&#xD;&#xA;  [1]: http://tummyrumble.hultberg.org/2009/10/baked-pork-chops-with-a-porcini-and-creme-fraiche-topping.html" />
  <row Id="2533" PostHistoryTypeId="2" PostId="1400" RevisionGUID="5edaa814-a04b-42d5-b890-a02079f8fcdd" CreationDate="2010-07-17T12:27:10.460" UserId="219" Text="I've started keeping mine on [a wiki](http://wiki.ceejayoz.com/w/Recipes). Google Docs would probably be a great alternative for someone who doesn't want to set up a server somewhere." />
  <row Id="2534" PostHistoryTypeId="2" PostId="1401" RevisionGUID="fb660e1a-3a23-4d27-bfa6-862e63fa0571" CreationDate="2010-07-17T12:29:32.840" UserId="564" Text="You need to be careful to make sure it doesn't dry out, as they generally aren't particularly fatty. If you joint it so that the pieces aren't too thick, or splay it out well, you should be able to grill it so you get a good taste on the outside and cook all the way through before it goes dry. Marinading can help, although I just like rabbit rubbed with salt and pepper.&#xD;&#xA;&#xD;&#xA;I've not used a smoker before, but I suspect you'd have to leave the meat in their for too long to get a good smokiness, so that may not work.&#xD;&#xA;&#xD;&#xA;I've made rabbit pie before, with sausage meat and rabbit mixed together, which worked rather well." />
  <row Id="2535" PostHistoryTypeId="2" PostId="1402" RevisionGUID="5fff3998-65d6-4108-b30c-f18524c8f655" CreationDate="2010-07-17T12:29:46.617" UserDisplayName="very angry mobster" Text="Some more tips here: http://itpleasesus.com/2010/03/14/perfect-risotto/" />
  <row Id="2536" PostHistoryTypeId="2" PostId="1403" RevisionGUID="e4788ebe-ae5b-46f8-85dc-a45b0bbf16ef" CreationDate="2010-07-17T12:29:54.183" UserId="560" Text="I publish most recipes I try and like on my blog, and then I save the link in [a dedicated Delicious account][1] using tags for all the ingredients, style of cooking, country of origin and whether it entered into my limited range of favourite recipes.&#xD;&#xA;&#xD;&#xA;Using Delicious also has the advantage that as I surf around the web and come across something nice to try I can save it away tagged with for example &quot;TryThis&quot; for easy retrieval when I need inspiration for something new.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://delicious.com/recipebrowser" />
  <row Id="2537" PostHistoryTypeId="2" PostId="1404" RevisionGUID="7c4fe7bf-1ccf-44c4-9c11-25162dc3e4d8" CreationDate="2010-07-17T12:36:21.453" UserId="564" Text="Another tip, although you'll need to adjust cooking times, is to refrigerate them before cooking. This will firm them up a chunk, although they will be colder and take longer to heat up all the way through.&#xD;&#xA;&#xD;&#xA;Works well for fishcakes too." />
  <row Id="2538" PostHistoryTypeId="2" PostId="1405" RevisionGUID="7210f49e-4fd5-4b96-baa8-a1f36c4bf842" CreationDate="2010-07-17T12:36:28.520" UserId="364" Text="I keep all my recipes on http://www.justrightmenus.com - and you could, too! Just create a login and start adding. There are many community recipe sites that allow you to create a &quot;recipe box&quot;, if you will, of recipes you like or that you personally have added. &#xD;&#xA;&#xD;&#xA;On [justrightmenus.com][1], the recipes are organized both alphabetically and by category (chicken, easy, vegetarian, etc.). &#xD;&#xA;&#xD;&#xA;Another great site is [epicurious.com][2]. &#xD;&#xA;&#xD;&#xA;In both these cases, the solution is electronic. If you cannot easily access a computer (or iphone-type device) from your kitchen, they won't work as well for you. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.justrightmenus.com/&#xD;&#xA;  [2]: http://www.epicurious.com/" />
  <row Id="2543" PostHistoryTypeId="2" PostId="1407" RevisionGUID="e2b1bc21-ff14-40b4-acdb-7b0d7da4d887" CreationDate="2010-07-17T12:39:36.067" UserId="364" Text="Try mixing hoisin or miso into low-sodium soy sauce. &#xD;&#xA;&#xD;&#xA;From one of my favorite bloggers, [Smitten Kitchen][1], &quot;I often see low-sodium soy sauce suggested as an alternative but I’m not convinced it’s a fair swap. There’s something more caramelized and fermented in the fish sauce that you’d miss. If you feel like playing around, I might whisk some additional hoisin or even miso into that soy sauce for a more complex flavor.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2010/07/thai-style-chicken-legs/#more-6547" />
  <row Id="2544" PostHistoryTypeId="6" PostId="1346" RevisionGUID="af81769f-40e1-4496-bdd1-a6fb38c83891" CreationDate="2010-07-17T12:43:24.747" UserId="210" Comment="edited tags" Text="&lt;preparation&gt;&lt;bbq&gt;" />
  <row Id="2545" PostHistoryTypeId="2" PostId="1408" RevisionGUID="69832b51-9e93-481b-9d79-25a09bd56dbf" CreationDate="2010-07-17T12:43:45.777" UserId="183" Text="If you cannot have fish at all, try using grated Parmigiano Reggiano.  Fish sauce has two basic flavors: a sweeter one that is similar to Reggiano and more rancid one that is similar to cooked broccoli.  If I were to experiment, I would try a mixture of the two, with maybe some of juice made the inside pulp of tomatoes (the gel like thing with the seeds).  " />
  <row Id="2546" PostHistoryTypeId="2" PostId="1409" RevisionGUID="66e8f281-cff5-47d7-9f40-b02fd4c5dc91" CreationDate="2010-07-17T12:47:11.433" UserId="246" Text="The majority of my favorite recipes come from www.allrecipes.com so my collection naturally lent itself to a binder system.  I put all of my recipes in page protectors before putting them into the binder.  In additional to making everything uniform, it has prevented cooking spills from making a mess of the recipes. &#xD;&#xA;&#xD;&#xA;To make recipes easy to find in the binder, I organized the recipes with 5 large colored dividers and 30 numbered dividers.  I then made a table of contents corresponding to the dividers.  The color dividers represent a dish type (i.e. appetizers, soups, main dish, desserts, etc) and the numbers will represent a sub type (i.e. beef, poultry, pasta, etc).  To make things easy, I put a table of contents at the front of each dish type section. &#xD;&#xA;&#xD;&#xA;If you become a member of allrecipes you can save your own recipe in their recipe box tool.  You can also modify recipes on their site and save them to your box.  I usually prefer to have mine printed out, so I really only use their recipe box as a &quot;bookmark' or &quot;favorites&quot; tool. " />
  <row Id="2547" PostHistoryTypeId="2" PostId="1410" RevisionGUID="b3a484e7-f65b-4fef-b8e9-4c93afc41d75" CreationDate="2010-07-17T12:51:00.880" UserId="561" Text="We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it.   The last time my wife filleted it, but we ended up with lots and lots of little bones in the fish.&#xD;&#xA;&#xD;&#xA;What is the best way to prepare trout that avoids this problem?" />
  <row Id="2548" PostHistoryTypeId="1" PostId="1410" RevisionGUID="b3a484e7-f65b-4fef-b8e9-4c93afc41d75" CreationDate="2010-07-17T12:51:00.880" UserId="561" Text="Preparing trout and avoiding bones?" />
  <row Id="2549" PostHistoryTypeId="3" PostId="1410" RevisionGUID="b3a484e7-f65b-4fef-b8e9-4c93afc41d75" CreationDate="2010-07-17T12:51:00.880" UserId="561" Text="&lt;preparation&gt;&lt;fish&gt;" />
  <row Id="2550" PostHistoryTypeId="2" PostId="1411" RevisionGUID="189d2587-bc19-41ca-b6eb-2be868fde81d" CreationDate="2010-07-17T12:52:49.707" UserId="569" Text="Let's say, I only want to make 1 sushi roll right now.  Is there a good way to store the rest of the rice for tomorrow's rolls?  And what about storing the nori?" />
  <row Id="2551" PostHistoryTypeId="1" PostId="1411" RevisionGUID="189d2587-bc19-41ca-b6eb-2be868fde81d" CreationDate="2010-07-17T12:52:49.707" UserId="569" Text="What's the best way to store unused sushi rice?" />
  <row Id="2552" PostHistoryTypeId="3" PostId="1411" RevisionGUID="189d2587-bc19-41ca-b6eb-2be868fde81d" CreationDate="2010-07-17T12:52:49.707" UserId="569" Text="&lt;storage-method&gt;&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="2556" PostHistoryTypeId="2" PostId="1413" RevisionGUID="f816f344-8dba-4240-9984-f98b57df9daf" CreationDate="2010-07-17T13:15:34.370" UserId="560" Text="Storing cooked rice is generally not a good idea.&#xD;&#xA;&#xD;&#xA;With the high starch content in rice, it is simply an excellent growing ground for bacteria. Add to this the fact that uncooked rice can contain spores of Bacillus Cereus which when germinated to bacteria can lead to food poisoning causing vomiting and diarrhea.&#xD;&#xA;&#xD;&#xA;Bacillus Cereus spores can survive cooking, so when rice is left to cool they can germinate and start multiplying in the rice. It isn't the bacteria itself that is dangerous, but a toxin they produce. This toxin does not disappear from re-heating.&#xD;&#xA;&#xD;&#xA;If you do want to store the rice, make sure to cool it really quickly and store it in the fridge for no more than a day. Personally I never do that and only cook as much rice as I need.&#xD;&#xA;&#xD;&#xA;Anecdotal: In fact, a friend working at a big sushi chain in London told me recently that over the course of four or five years they had one incident of proven food poisoning in one of their many restaurants. The source of the food poisoning was not the fish, but actually the rice which had been standing too long.&#xD;&#xA;&#xD;&#xA;Storing nori I don't know much about, but if you seal it in an airtight bag and keep it dry I see no problems with that." />
  <row Id="2557" PostHistoryTypeId="2" PostId="1414" RevisionGUID="3df7d1ce-6bc0-4a6e-bc4c-0e4bd88e8fde" CreationDate="2010-07-17T13:18:19.573" UserId="364" Text="I am able to receive cheap, great orchard apples in the fall. However, I do not have a cellar to store them in. I find they go bad before I can use them all. &#xD;&#xA;&#xD;&#xA;Does anyone know of a reliable storage method to store the fresh apples? I will eventually can or freeze them; however, I'm looking for a way to keep some fresh for eating for a month or so. " />
  <row Id="2558" PostHistoryTypeId="1" PostId="1414" RevisionGUID="3df7d1ce-6bc0-4a6e-bc4c-0e4bd88e8fde" CreationDate="2010-07-17T13:18:19.573" UserId="364" Text="How do I store apples in an apartment?" />
  <row Id="2559" PostHistoryTypeId="3" PostId="1414" RevisionGUID="3df7d1ce-6bc0-4a6e-bc4c-0e4bd88e8fde" CreationDate="2010-07-17T13:18:19.573" UserId="364" Text="&lt;storage-method&gt;&lt;apples&gt;" />
  <row Id="2560" PostHistoryTypeId="2" PostId="1415" RevisionGUID="d9d7324c-0a75-4951-a844-b92a35947871" CreationDate="2010-07-17T13:18:43.957" UserDisplayName="Jeff Judge" Text="A great steak only needs three things: high heat, garlic salt and black pepper. Heat is critical. Heat makes or breaks steak. If you want to make someone cry, give them a great piece of meat that hasn't been cooked with the right heat.&#xD;&#xA;&#xD;&#xA;Here's how I like to cook steaks if you don't have access to a grill:&#xD;&#xA;&#xD;&#xA;* Buy great meat. I like to buy New York strips or Ribeyes from Costco, Whole Foods or the local butcher. You get what you pay for, so don't be cheap.&#xD;&#xA;* Preheat the oven to 425° F.&#xD;&#xA;* Heavily season both sides of the steak with garlic salt and some pepper. Remember, salt is good. Garlic is good. Pepper for taste.&#xD;&#xA;* Grab a grill pan (these are usually square and have ridges) or cast iron skillet, set on the stove and turn the burner just shy of high.&#xD;&#xA;* Once the pan is hot enough (run your fingers under the kitchen sink and flick water on the pan to test...it should sizzle away), throw your steaks on. After 3 mins, flip and cook for 2 mins on the other side. You want to get a nice sear on both sides. &#xD;&#xA;* Throw the pan (w/steak) in to the oven and cook for another 4 minutes or so. The best way to tell if a steak is done is to press on it with your finger. There is some trick about how to test for how done it is by doing the same with your finger and your palm, but that's just overthinking it. Medium rare (dark pink in the middle) is the way to cook a steak: the meat should be soft, but not spongy. If the meat is firm, game over. It might take you a few times before you get this down, but you will.&#xD;&#xA;* Pull the pan out, let the steak rest for 4-5 minutes while you prep up the rest of the meal and enjoy. Don't get too excited here, you *need* to let the steak rest so the juices will distribute and the meat will finish cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Remember, the key here is to seal the meat to retain the juice. That's where the heat is critical - the sear will lock it in." />
  <row Id="2561" PostHistoryTypeId="16" PostId="1415" RevisionGUID="d9d7324c-0a75-4951-a844-b92a35947871" CreationDate="2010-07-17T13:18:43.957" UserDisplayName="Jeff Judge" />
  <row Id="2562" PostHistoryTypeId="2" PostId="1416" RevisionGUID="27dcb2df-9d25-47a4-b863-38e5405e9d63" CreationDate="2010-07-17T13:44:33.287" UserId="41" Text="Apples are best stored at 0° C (32° F) at 90% humidity.  If you don't have a cellar, you'll have to try to recreate that environment as best you can.&#xD;&#xA;&#xD;&#xA;The closest you can come in most small apartments is actually a plastic bag with some holes poked in for ventilation (to prevent excess moisture from building up).  Then put that in the refrigerator to get close to the correct temperature; the best location is the vegetable crisper where you have control over the humidity.  Don't overpack them, though - about 80-90% full is the densest you should go.&#xD;&#xA;&#xD;&#xA;Also be sure to pick only the best apples you can find if you plan to store them long-term.  Over-ripe apples will obviously not last as long, and any bruising or piercing will speed up the decay significantly." />
  <row Id="2563" PostHistoryTypeId="2" PostId="1417" RevisionGUID="e5480153-57c2-4c04-b5ef-758e024295b4" CreationDate="2010-07-17T13:45:02.863" UserId="125" Text="I generally just stick them in the crisper in the fridge. Otherwise, a cool cupboard out of the light will help keep them for a while, but I don't think you're going to be able to replicate &quot;cellar&quot; conditions in an apartment" />
  <row Id="2564" PostHistoryTypeId="5" PostId="1416" RevisionGUID="d8209045-82c5-475c-a46e-c82e1c8691d4" CreationDate="2010-07-17T13:52:57.150" UserId="41" Comment="added 611 characters in body" Text="Apples are best stored at 0° C (32° F) at 90% humidity.  If you don't have a cellar, you'll have to try to recreate that environment as best you can.&#xD;&#xA;&#xD;&#xA;The closest you can come in most small apartments is actually a plastic bag with some holes poked in for ventilation (to prevent excess moisture from building up).  Then put that in the refrigerator to get close to the correct temperature; the best location is the vegetable crisper where you have control over the humidity.  Don't overpack them, though - about 80-90% full is the densest you should go.&#xD;&#xA;&#xD;&#xA;Also be sure to pick only the best apples you can find if you plan to store them long-term.  Over-ripe apples will obviously not last as long, and any bruising or piercing will speed up the decay significantly.&#xD;&#xA;&#xD;&#xA;Edit: If it's a large number of apples then you can store them in a crate, which provides adequate ventilation, but good luck getting that into the refrigerator.  I would still separate them into plastic bags, put whatever I could in the crisper, the rest in the fridge &quot;proper&quot;, and put out any that I intend to consume within a week or two in a regular fruit bowl out in the open.  If that's still not enough, then you probably need to accept that small apartments aren't very well-suited to storing very large amounts of fresh food; just because they're easy to get, doesn't mean it makes economic sense." />
  <row Id="2565" PostHistoryTypeId="2" PostId="1418" RevisionGUID="4031a419-9d42-4e3f-9e24-bcd511ff85a4" CreationDate="2010-07-17T13:58:02.240" UserId="50" Text="I have always been intrigued by salt pork at the store.  Yesterday I saw salt pork sliced like  bacon and couldn't resist buying it.  I tried cooking it like bacon, but it did not turn out as I had hoped.  What should I do with it?" />
  <row Id="2566" PostHistoryTypeId="1" PostId="1418" RevisionGUID="4031a419-9d42-4e3f-9e24-bcd511ff85a4" CreationDate="2010-07-17T13:58:02.240" UserId="50" Text="What do you do with salt pork?" />
  <row Id="2567" PostHistoryTypeId="3" PostId="1418" RevisionGUID="4031a419-9d42-4e3f-9e24-bcd511ff85a4" CreationDate="2010-07-17T13:58:02.240" UserId="50" Text="&lt;cooking-techniques&gt;&lt;recipe&gt;&lt;ingredients&gt;" />
  <row Id="2568" PostHistoryTypeId="2" PostId="1419" RevisionGUID="b01eebb7-86b0-47e9-88ab-aeece143af1a" CreationDate="2010-07-17T13:58:36.653" UserId="578" Text="Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef.  Also, you have to make sure you cook them through (170 degrees), so they tend to dry out.&#xD;&#xA;&#xD;&#xA;What are your pro tips for cooking great turkey burgers?&#xD;&#xA;&#xD;&#xA;- Preparation&#xD;&#xA;- Seasoning&#xD;&#xA;- Grilling techniques (high heat? tin foil?)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2569" PostHistoryTypeId="1" PostId="1419" RevisionGUID="b01eebb7-86b0-47e9-88ab-aeece143af1a" CreationDate="2010-07-17T13:58:36.653" UserId="578" Text="How do I make a really flavorful turkey burger?" />
  <row Id="2570" PostHistoryTypeId="3" PostId="1419" RevisionGUID="b01eebb7-86b0-47e9-88ab-aeece143af1a" CreationDate="2010-07-17T13:58:36.653" UserId="578" Text="&lt;grilling&gt;&lt;hamburgers&gt;" />
  <row Id="2571" PostHistoryTypeId="2" PostId="1420" RevisionGUID="1682e6b2-f2ce-4bdc-a6f7-e410518ff89c" CreationDate="2010-07-17T13:59:56.543" UserId="125" Text="I love steak and I've recently had wagyu beef at a local restaurant and it was delicious and unlike any other steak I've tasted. &#xD;&#xA;&#xD;&#xA;I noticed that a local supplier sells wagyu beef and it's close to $100 / kg and whilst it isn't something I'd have every night, I'd be interested in trying it out myself.&#xD;&#xA;&#xD;&#xA;Having said that, being such an expensive cut of meat, I don't want to just dive in head first and ruin it so I was wondering if I there are any special techniques that need to be applied when cooking wagyu beef to &quot;maximize&quot; it's flavour, or at least to avoid ruining it?&#xD;&#xA;&#xD;&#xA;Is it something an amateur could attempt or should it be left to the pros?&#xD;&#xA;" />
  <row Id="2572" PostHistoryTypeId="1" PostId="1420" RevisionGUID="1682e6b2-f2ce-4bdc-a6f7-e410518ff89c" CreationDate="2010-07-17T13:59:56.543" UserId="125" Text="Is wagyu beef suitable for amateur cooking " />
  <row Id="2573" PostHistoryTypeId="3" PostId="1420" RevisionGUID="1682e6b2-f2ce-4bdc-a6f7-e410518ff89c" CreationDate="2010-07-17T13:59:56.543" UserId="125" Text="&lt;please-remove-this-tag&gt;&lt;steak&gt;&lt;beef&gt;" />
  <row Id="2574" PostHistoryTypeId="2" PostId="1421" RevisionGUID="edd82f3f-069e-4caf-8a98-93c788a6ea18" CreationDate="2010-07-17T14:02:17.427" UserId="115" Text="Unfortunately, there's no quick solution to de-boning trout. The best method is to remove the entire backbone, along with the ribs. &#xD;&#xA;&#xD;&#xA;To achieve this place the fish skin side down and with the point of a sharp knife, gently work along both sides of the fish freeing each fine rib bone. Once they have been freed from the flesh, you can cut around the spine (try not to break the skin) and remove the whole lot.&#xD;&#xA;&#xD;&#xA;If the fish has been filleted, then lay the fillet flat and with a pair of tweezers work your way front to back, extracting the small bones as you go." />
  <row Id="2575" PostHistoryTypeId="2" PostId="1422" RevisionGUID="0a9ab5dc-5a55-4f56-a295-a8d55a3d7d8d" CreationDate="2010-07-17T14:09:08.173" UserId="437" Text="I made a dish that used a small amount of wine and now I'm wondering how long I can keep the rest of it for next time.  I know you wouldn't want to keep good drinking wine around long after opening it, but does the wine get too bad to use in cooking quickly?  It's Chardonnay, if it matters.  Thanks!" />
  <row Id="2576" PostHistoryTypeId="1" PostId="1422" RevisionGUID="0a9ab5dc-5a55-4f56-a295-a8d55a3d7d8d" CreationDate="2010-07-17T14:09:08.173" UserId="437" Text="How long can I store cooking wine?" />
  <row Id="2577" PostHistoryTypeId="3" PostId="1422" RevisionGUID="0a9ab5dc-5a55-4f56-a295-a8d55a3d7d8d" CreationDate="2010-07-17T14:09:08.173" UserId="437" Text="&lt;storage-lifetime&gt;" />
  <row Id="2579" PostHistoryTypeId="2" PostId="1423" RevisionGUID="fdc891af-2796-4081-9924-94ad867ec533" CreationDate="2010-07-17T14:15:10.110" UserId="41" Text="Opened wine spoils fast.  Red wine lasts about 1 day, white wine lasts about 3 days.  You can prolong this *slightly* by putting it in the refrigerator, but only by a few days at most, and it depends on the wine.&#xD;&#xA;&#xD;&#xA;It may be &quot;safe&quot; to consume for much longer, but the taste will be way off, even for cooking purposes.  If you've opened it - finish it.  ASAP.&#xD;&#xA;&#xD;&#xA;There are exceptions: &quot;Cooking wines&quot; such as cooking sherry and rice cooking wine are fortified and will keep for much longer.  But don't leave perfectly good Chardonnay just sitting around to oxidize." />
  <row Id="2580" PostHistoryTypeId="2" PostId="1424" RevisionGUID="336caf76-d195-4e90-9c01-6b33a3813866" CreationDate="2010-07-17T14:15:34.397" UserId="585" Text="Here is the method I use for turning out a perfect steak every time.&#xD;&#xA;&#xD;&#xA; 1. Pick a quality piece of meat that is approximately 1.5 inches thick.&#xD;&#xA; 2. Let it sit on the counter-top for 30-45 minutes until it is roughly room temperature.&#xD;&#xA; 3. Heat up a cast-iron skillet (or similar) to medium-high. Lightly coat the skillet with an oil that has a high smoke point (grapeseed or coconut oil).&#xD;&#xA; 4. Preheat the oven to 500F. Also, put a cookie sheet in the oven during this step too (preferably one that can handle high heat without warping).&#xD;&#xA; 5. I like to put a light rub of olive oil on the meat. Then I season it with salt &amp; pepper or garlic salt &amp; pepper (depending on mood).&#xD;&#xA; 6. Use TONGS (not a fork) to put the steak into the skillet. &#xD;&#xA; 7. Sear each side for 90 seconds. Don't go longer than this.&#xD;&#xA; 8. Use the tongs to transfer the steak to the cookie sheet in the oven.&#xD;&#xA; 9. Cook each side in the oven for 3 minutes.&#xD;&#xA; 10. Place the steak on a plate, put a tablespoon of butter on top of it, and cover it with tin foil.&#xD;&#xA; 11. Let it rest for 5-8 minutes.&#xD;&#xA; 12. Steak should now be medium rare (about 135F at center). Serve.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2581" PostHistoryTypeId="2" PostId="1425" RevisionGUID="86087d89-d374-4eac-8f21-fb0d53c3954e" CreationDate="2010-07-17T14:22:16.193" UserId="586" Text="We have been eating turkey burgers for years.  The super secret is to not let them dry out while cooling.  I take a pound of ground turkey, mixed 2 tablespoons of Worcestershire sauce, 1/2 teaspoon salt, 2 shakes garlic powder and 1/2 teaspoon of water.  Then mix thoroughly by hand.  After patty-ing them to 1/4 inch thick patties, I grill for about 5-6 minutes per side, turning a quarter turn at 2-3 minutes.  After removing from grill, I wrap in foil and let sit for 5-10 minutes.   Voila!" />
  <row Id="2582" PostHistoryTypeId="2" PostId="1426" RevisionGUID="7b2725e1-128e-4ef2-bca3-19e6d52148df" CreationDate="2010-07-17T14:25:07.650" UserId="438" Text="For cooking wine, it can keep for weeks in the refrigerator, depending upon how picky you are about the flavor.  White Wines especially, we've kept for weeks or longer and the flavor was not changed significantly.  Admittedly they were cheap white wines, but that's what we usually used for cooking.  Red Wines, I don't know about, but I would guess that if you kept them in the fridge it would be about the same." />
  <row Id="2583" PostHistoryTypeId="2" PostId="1427" RevisionGUID="abaac338-82c2-45d8-b389-0c009c42c08d" CreationDate="2010-07-17T14:32:24.403" UserId="364" Text="[ClearJel][1] is a product you may want to look at. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.barryfarm.com/nutri_info/thickeners/clear_jel_regular.htm" />
  <row Id="2584" PostHistoryTypeId="5" PostId="1426" RevisionGUID="0e577df4-bd23-4530-a684-ee6ee7198a7f" CreationDate="2010-07-17T14:38:35.933" UserId="438" Comment="added 540 characters in body; added 5 characters in body" Text="For cooking wine, it can keep for weeks in the refrigerator, depending upon how picky you are about the flavor.  White Wines especially, we've kept for weeks or longer and the flavor was not changed significantly.  Admittedly they were cheap white wines, but that's what we usually used for cooking.  Red Wines, I don't know about, but I would guess that if you kept them in the fridge it would be about the same.&#xD;&#xA;&#xD;&#xA;Edit: The assumption behind this is that your an average Joe cooking for yourself or your family.  And keep means it hasn't turned to sour vinegar.  It may not taste the same as when you'd just opened it, and you probably shouldn't do it if you're in cooking school or a nice restaurant.  But if you're the average person who doesn't have a ton of income to spend on a new bottle of wine every time you want to cook with it and your question is &quot;How long can I get away with keeping it?&quot; then the answer is several weeks in the refrigerator." />
  <row Id="2585" PostHistoryTypeId="5" PostId="967" RevisionGUID="b367bead-6e62-425d-99ed-30a6e1f3241b" CreationDate="2010-07-17T14:40:35.930" UserId="220" Comment="added 34 characters in body" Text="&quot; ... I am concerned that if I don't deliberately plan meals that provide what we'd normally get from meat in some other way it will be a problem ...&quot; &#xD;&#xA;&#xD;&#xA;I think this is a common misconception. In fact most people in &quot;developed&quot; countries get more protein than they need (and protein is essentially the only [Edit: *energy-providing*] &#xD;&#xA; nutrient in meat other than fat). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Imagine one person who only eats meat (steak, fish, etc.) and one person who only eats plant food (beans, nuts, grains, leafs, fruits, veggies). I think it's obvious the carnivore will have more nutrition problems than the vegan. &#xD;&#xA;&#xD;&#xA;Green leafy vegetables have loads of iron and calcium, and protein is not going to be a problem if you eat a variety of foods. Note that you don't have to get a complete protein in every meal--so if you have toast for breakfast (=grains) and salad with nuts or beans on it for dinner, then you're set for the day. It's really not so hard as many meat-eaters think. &#xD;&#xA;" />
  <row Id="2586" PostHistoryTypeId="2" PostId="1428" RevisionGUID="9ce38f31-09b5-45bf-acfc-d8092b3e077c" CreationDate="2010-07-17T14:43:59.743" UserId="593" Text="I use two systems.  First, for my complete recipe collection I use [MacGourmet][1].  This keeps track of **everything** that I like or want to try.  I will enter things into MacGourmet from magazines and cookbooks so that I have a single repository to find things.&#xD;&#xA;&#xD;&#xA;Second, I keep a 3-ring binder with plastic sheet protectors.  This binder contains basically my &quot;everyday&quot; cookbook.  Recipes that I make often enough that pulling out the computer would be a pain.  This binder is organized by course mostly.  When I make things I can just pull out the plastic sheet protector and put it on the counter while I cook.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://macgourmet.com/" />
  <row Id="2587" PostHistoryTypeId="2" PostId="1429" RevisionGUID="105e4010-515e-4e7c-b90a-d7b6240eed84" CreationDate="2010-07-17T14:47:11.890" UserId="594" Text="If the hunter field dressed it properly and the weather is cool enough, you can let the deer hang for a few days before processing.  Since this is your first time, I'd look around for a local butcher / game processing store.&#xD;&#xA;&#xD;&#xA;If you are going to proceed on your own, I'd start by typing 'skinning a deer' into your favorite search engine and go from there.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;Mark&#xD;&#xA;" />
  <row Id="2588" PostHistoryTypeId="2" PostId="1430" RevisionGUID="45c4757e-b727-47ce-ba53-7e0e62f61d73" CreationDate="2010-07-17T14:50:32.350" UserDisplayName="madcaptenor" Text="Supposedly coffee beans kept in the freezer can absorb some of the flavor of whatever else you might be keeping in the freezer. I don't know if this is true, but it's something to keep in mind." />
  <row Id="2589" PostHistoryTypeId="2" PostId="1431" RevisionGUID="b472d682-7a13-482a-8a73-6047b183d9cd" CreationDate="2010-07-17T14:51:46.073" UserId="67" Text="The trick is that you won't want it to oxidize (although, red wine needs to 'breathe' to reduce some of the tannins, which is why @DanielBingham said it might improve.)  So, if you just need to hold it for a few days, store the bottle upright (minimize surface area exposed to air), and *not* on the door of the fridge -- it'll get jostled and mix air into it.&#xD;&#xA;&#xD;&#xA;They also sell gadgets that inject nitrogen or other non-oxygen gas into bottles, or things to suck out the air, etc.  But if you're not much of a wine drinker, from your earlier comments, I wouldn't bother.  (hell, I don't even know if they work).&#xD;&#xA;&#xD;&#xA;Oh -- boxed wine will last longer -- because there's a bag inside the box, when you pour out wine, the bag deflates, so air doesn't go back in (or not much of it).  You can hold boxed wine for a week or two, maybe even longer without problem.&#xD;&#xA;&#xD;&#xA;If you're not much of a wine drinker, and only cook with the wine -- you might want to consider freezing it -- as with everything else -- an ice cube tray, freeze, transfer to zip-top bag.  Then, when you need little for a sauce, you can just thaw out of a cube or two.  It might not be as great as &quot;fresh&quot; bottle of wine, but if you're cooking with it, most people won't notice the difference, and it'd still be better than a dedicated &quot;cooking&quot; wine." />
  <row Id="2590" PostHistoryTypeId="2" PostId="1432" RevisionGUID="5bdf5057-5e89-4586-a0de-358278ea68a0" CreationDate="2010-07-17T14:52:01.517" UserId="183" Text="[Feijoada][1], a traditional Brazilian stew made with black beans and salted meats.  My mom, who is Brazilian, will adapt the traditional recipe to whatever meats she has at hand.  As long as there is some salted pork and some salted meat the dish will turn out great. The version at [cookthink][2] has easier to find ingredients.&#xD;&#xA;&#xD;&#xA;[1]:http://splendidtable.publicradio.org/recipes/feijoada_completa.shtml&#xD;&#xA;[2]:http://www.cookthink.com/recipe/20248/Feijoada" />
  <row Id="2591" PostHistoryTypeId="2" PostId="1433" RevisionGUID="7aaae725-0c38-4efa-bff3-07ce6642dcfd" CreationDate="2010-07-17T14:52:26.773" UserId="161" Text="First, if you're having anyone over with diet restrictions and you are unsure what they would like: ***ask them.***&#xD;&#xA;&#xD;&#xA;Presumably they eat several times a day, and have learned to be healthy without a great deal of ongoing effort.  &#xD;&#xA;&#xD;&#xA;As several other responders have pointed out, it's not nearly as hard as people think. Protein levels in most developed nations are much higher than is required for good health. Using beans and lentils (please not brown, they are boring try green or red) is a good addition. Watch out of tofu if you haven't cooked it before. Tofu can be great, but not on it's own, it have techniques that go with it.  Also cook things YOU want to eat.  Generally that's a good way to cook for company.  If you enjoy the food, and feel good easting it day after day, likely so will they.&#xD;&#xA;&#xD;&#xA;One final suggestion would be [Simply in Season][1].  Along similar lines as the older [Diet of a small planet][2] mentioned by Dinah.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tenthousandvillages.ca/cgi-bin/category.cgi?type=store&amp;item=2208101&#xD;&#xA;  [2]: http://www.amazon.com/dp/0345321200/?tag=stackoverfl08-20" />
  <row Id="2592" PostHistoryTypeId="16" PostId="1433" RevisionGUID="7aaae725-0c38-4efa-bff3-07ce6642dcfd" CreationDate="2010-07-17T14:52:26.773" UserId="-1" />
  <row Id="2593" PostHistoryTypeId="2" PostId="1434" RevisionGUID="a4555b0b-db18-4c0f-a589-4027e352ff0c" CreationDate="2010-07-17T14:52:46.087" UserId="115" Text="Salt pork is usually used primarily as a flavouring for a dish. It's similarities to bacon are really just superficial as it generally contains a lot more fat and it;s not smoked.&#xD;&#xA;&#xD;&#xA;Essentially, when used for cooking, the fat is rendered down to form a rich base for the ingredients that will follow. Think of something like pork and beans, for the general idea, but it can be used with a variety of other ingredients&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2594" PostHistoryTypeId="6" PostId="1139" RevisionGUID="edbb5739-6260-4062-b234-cc60570ff55b" CreationDate="2010-07-17T14:57:34.720" UserId="238" Comment="edited tags" Text="&lt;potatoes&gt;&lt;oven&gt;&lt;microwave&gt;" />
  <row Id="2595" PostHistoryTypeId="2" PostId="1435" RevisionGUID="936b594d-bd92-402d-8f4d-2268eb1b408c" CreationDate="2010-07-17T14:58:04.530" UserId="600" Text="What is the safest, quick way to defrost chicken? Microwave? Running water over it?" />
  <row Id="2596" PostHistoryTypeId="1" PostId="1435" RevisionGUID="936b594d-bd92-402d-8f4d-2268eb1b408c" CreationDate="2010-07-17T14:58:04.530" UserId="600" Text="How to quickly and safely defrost chicken?" />
  <row Id="2597" PostHistoryTypeId="3" PostId="1435" RevisionGUID="936b594d-bd92-402d-8f4d-2268eb1b408c" CreationDate="2010-07-17T14:58:04.530" UserId="600" Text="&lt;chicken&gt;&lt;defrosting&gt;" />
  <row Id="2598" PostHistoryTypeId="2" PostId="1436" RevisionGUID="f27120bb-dcd6-4f01-b24b-ed7b79dc2d3d" CreationDate="2010-07-17T15:01:45.193" UserId="597" Text="So much differing advice - but I'll chip in with my combination (which contains much the same points as others)&#xD;&#xA;&#xD;&#xA;1) Always allow the meat to warm to room temperature first&#xD;&#xA;&#xD;&#xA;2) Always pat dry the meat (the same holds true for good roast meats too). This even applies if you've marinated the meat (a couple of hours lying in sliced garlic can be nice).  &#xD;&#xA;&#xD;&#xA;3) Optionally season with black pepper before grilling (season with salt after, if you want salt). I tend to lightly season each steak with a little oil and then grind over some pepper.&#xD;&#xA;&#xD;&#xA;4) For a medium-well done steak&#xD;&#xA;   Griddle for 2 minutes each side on a cast-iron griddle at insane-o-clock heat, then transfer to a warm oven for another 6-8 minutes.&#xD;&#xA;   &#xD;&#xA;(Personally, like many people here, my preference is for a medium-rare steak / black'n'blue - griddling and then simply resting the steak wrapped in foil or under a lid should be enough cooking for medium-rare).&#xD;&#xA;&#xD;&#xA;5) Rest for as long as you can stand not eating it.&#xD;&#xA;&#xD;&#xA;To be honest, I think that the actual cooking technique can vary (you can leave the meat on a grill rather than transfering to oven, but with a griddle it's quite easy to overcook the outside - if you're sticking on the stovetop a flat pan may be better). &#xD;&#xA;&#xD;&#xA;The two key points are warming the meat first, and letting it rest after (as heat will continue to transfer from the outside to the middle, it actually continues to cook while resting). " />
  <row Id="2599" PostHistoryTypeId="5" PostId="1423" RevisionGUID="643ed35c-fa37-4853-a38d-93f4a2b8fda7" CreationDate="2010-07-17T15:04:38.460" UserId="41" Comment="added 23 characters in body" Text="Opened wine spoils fast.  Red wine lasts about 1 day, white wine lasts about 3 days.  You can prolong this *slightly* by putting it in the refrigerator, but only by a few days at most, and it depends on the wine.&#xD;&#xA;&#xD;&#xA;It may be &quot;safe&quot; to consume for much longer, but the taste will be way off, even for cooking purposes.  If you've opened it - finish it.  ASAP.&#xD;&#xA;&#xD;&#xA;There are exceptions: &quot;Cooking wines&quot; such as cooking sherry and rice cooking wine have an array of preservatives added and will keep for much longer.  But don't leave perfectly good Chardonnay just sitting around to oxidize." />
  <row Id="2600" PostHistoryTypeId="2" PostId="1437" RevisionGUID="1352b4df-7a93-4be0-bbe1-08db9f44a88f" CreationDate="2010-07-17T15:05:50.940" UserId="67" Text="I don't agree with Manne on storing rice.  If you refrigerate what you don't use, then long grain rice could be used for a rice salad (similar to pasta salad) or fried rice.  You might be able to use short grain rice in a rice pudding.&#xD;&#xA;&#xD;&#xA;But once the vinegar and sugar is added to make sushi rice -- I wouldn't try saving it for sushi -- it's not going to have the same consistency the next day, and I really don't think it would work.  You'd be better off making a vegetable roll or two with the leftovers and chilling that for the next day.&#xD;&#xA;&#xD;&#xA;Off hand, I'm not sure where I might re-use leftover sushi rice where the consistency wasn't an issue ... maybe a rice-based casserole?&#xD;&#xA;&#xD;&#xA;As for the nori -- I use a zip-top bag, and compress the air out, and haven't had any problems." />
  <row Id="2601" PostHistoryTypeId="2" PostId="1438" RevisionGUID="3322ca2d-1609-4620-ab56-c79095aad372" CreationDate="2010-07-17T15:07:15.350" UserId="115" Text="Using a microwave is probably the quickest way, but you must make absolutely sure the bird is defrosted. Every microwave is different, so check the guide that came with yours for timings. Even then, once you believe it to be defrosted, check the inside of the cavity for ice crystals. &#xD;&#xA;&#xD;&#xA;If possible, rest for 10 minutes at room temperature before starting the preparation process. Once defrosted, don't refrigerate." />
  <row Id="2602" PostHistoryTypeId="2" PostId="1439" RevisionGUID="ac3123c3-b61e-4c9d-b9b4-4c3858338973" CreationDate="2010-07-17T15:12:43.593" UserId="41" Text="I suppose that depends on what you're defrosting it *for*.&#xD;&#xA;&#xD;&#xA;The microwave (on low power) is safe and quick.  The downside is that you're using a microwave, which means there's a good chance you'll actually cook the outside slightly in the process, and you're killing enzymes that are normally part of the flavour.  The lower the heat, the less the impact of this, but it's still a problem.  If I'm preparing the meat for marinating, stir-fry, etc., something with a powerful or thick sauce, then I wouldn't worry about it, but if it's going onto a grill with just a little bit of seasoning, you might want to avoid this.&#xD;&#xA;&#xD;&#xA;Running it under warm water would seem to work, but I've found that it takes forever to defrost this way (the exterior will loosen up but the interior stays stubbornly frozen), and you're soaking it in the process.  This really isn't suitable if you need to pound or fold the meat or do anything complicated with it.&#xD;&#xA;&#xD;&#xA;I would use the microwave if desperate, but it's really best to thaw the meat in the refrigerator or, if you're in a bit of a hurry, the sink.  It takes longer, but it'll turn out much better than the microwave in terms of flavour and tenderness.&#xD;&#xA;&#xD;&#xA;P.S. One other word of advice: If you're making a dish that requires the chicken to be cut or sliced, it's best *not* to defrost it all the way.  It's easier to cut when frozen, and will defrost very quickly once it's in pieces.  I'm mainly talking about the breast here, this doesn't work so well with meat stuck to bones." />
  <row Id="2603" PostHistoryTypeId="2" PostId="1440" RevisionGUID="9a425883-09f2-4333-a2e4-0db51dcf8309" CreationDate="2010-07-17T15:16:29.867" UserId="67" Text="A microwave is fine for pieces of chicken, particularly it's a newer one which automatically sets the time for you based on the weight of the chicken pieces.  (and don't stop just 'cause you think you're done ... that frozen core in the breast won't cook and might ruin your dish.&#xD;&#xA;&#xD;&#xA;For whole birds, I go with the running water method -- mostly because my microwave won't fit a whole bird.  You want to use **cold** water for safety, so you don't warm up the poultry too much to make it unsafe.  You can put it in a container so there's better contact with the chicken, but you'll want to change it out every few minutes, as the chicken will leech heat from the water (which is what we want)." />
  <row Id="2604" PostHistoryTypeId="5" PostId="1434" RevisionGUID="2e736b6b-464f-4cf9-8952-26d7aa85e9a4" CreationDate="2010-07-17T15:16:58.277" UserId="115" Comment="Typo" Text="Salt pork is usually used primarily as a flavouring for a dish. It's similarities to bacon are really just superficial as it generally contains a lot more fat and it's not smoked.&#xD;&#xA;&#xD;&#xA;Essentially, when used for cooking, the fat is rendered down to form a rich base for the ingredients that will follow. Think of something like pork and beans, for the general idea, but it can be used with a variety of other ingredients&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2605" PostHistoryTypeId="2" PostId="1441" RevisionGUID="9fe61aca-1b1e-4d75-a136-2415929c8ed8" CreationDate="2010-07-17T15:25:00.997" UserId="339" Text="I know you are not vegan, but Isa Chandra Moskowitz has terrific baked goods recipes that often use maple syrup, with fantastic results. http://www.theppk.com/&#xD;&#xA;" />
  <row Id="2606" PostHistoryTypeId="2" PostId="1442" RevisionGUID="fedc5e81-8d25-425e-a5a0-7c6f30473d0f" CreationDate="2010-07-17T15:33:12.090" UserDisplayName="peter hoffmann" Text="What are the basics and options of brining meat, for example chicken?  I ate at a resturant in Santa Fe that specialized in brining and the chicken was amazing.  Id like to know what the process is and how much variation there is." />
  <row Id="2607" PostHistoryTypeId="1" PostId="1442" RevisionGUID="fedc5e81-8d25-425e-a5a0-7c6f30473d0f" CreationDate="2010-07-17T15:33:12.090" UserDisplayName="peter hoffmann" Text="What are the basics and options of brining meat, for example chicken?" />
  <row Id="2608" PostHistoryTypeId="3" PostId="1442" RevisionGUID="fedc5e81-8d25-425e-a5a0-7c6f30473d0f" CreationDate="2010-07-17T15:33:12.090" UserDisplayName="peter hoffmann" Text="&lt;chicken&gt;" />
  <row Id="2609" PostHistoryTypeId="6" PostId="1422" RevisionGUID="100869b2-974d-4ffb-8bca-56b7bc2c4e4a" CreationDate="2010-07-17T15:33:46.193" UserId="115" Comment="re-tagged" Text="&lt;storage-lifetime&gt;&lt;wine&gt;" />
  <row Id="2610" PostHistoryTypeId="2" PostId="1443" RevisionGUID="7a3063ab-299f-4904-bcac-1c3f7c22b015" CreationDate="2010-07-17T15:35:17.503" UserId="264" Text="It's easiest to skin the deer when it's still warm, but since that isn't an option let it hang for a day or two, if the weather isn't going to get above around 40 degrees F. &#xD;&#xA;&#xD;&#xA;If this is your first time, definitely have a helper on hand to help you hold the deer. Have a hacksaw and a sharp knife on hand. A small electric knife/chainsaw is helpful but not necessary. Growing up, this is how we did it:&#xD;&#xA;&#xD;&#xA;1. Peel the hide off (start from top, go to bottom). &#xD;&#xA;&#xD;&#xA;2. Cut out the tenderloins with your knife. &#xD;&#xA;&#xD;&#xA;3. Quarter the deer with the hacksaw and bring the quarters inside individually to cut further.&#xD;&#xA;&#xD;&#xA;Be sure to look up some more videos/articles, but it's not too difficult. Have plenty of freezer bags and freezer space on hand. It helps to have a &quot;team&quot; cutting up the quarters...it's not hard but it's a lot of work.&#xD;&#xA;&#xD;&#xA;Enjoy!" />
  <row Id="2611" PostHistoryTypeId="2" PostId="1444" RevisionGUID="3c66bdba-7bc4-4383-bf93-65dd419692ff" CreationDate="2010-07-17T15:39:49.203" UserDisplayName="Bump" Text="I am using a combination of Simplenote (http://simplenoteapp.com/) with Notational Velocity on my Mac (http://notational.net/) to store my recipes as plain text.  I am syncing this same library with my iPhone, which I have with me while I am shopping, and with my iPad, which I am using in the kitchen to work off of. So far, this has worked out perfectly.  &#xD;&#xA;&#xD;&#xA;Then only downside to this approach is that there are lots of recipes that come to me as paper of some kind, and I end up having to type up the ones that there's no electronic version of.  " />
  <row Id="2612" PostHistoryTypeId="2" PostId="1445" RevisionGUID="72b74398-528b-41b5-b224-6f68b47ea9c1" CreationDate="2010-07-17T15:40:45.663" UserId="552" Text="I prefer to have a printout or written recipe, rather than store them online. I like the idea of compiling them on the computer and then adding handwritten notes etc to an actual printout. If I had them solely on the computer or online I know I would find it too annoying to go look for them and I don't trust my memory to do more complicated recipes without having it in front of me. &#xD;&#xA;I don't have a lot of confidence while cooking yet, so for me compiling an actual set of sheets of recipes to consult would be the best way." />
  <row Id="2613" PostHistoryTypeId="2" PostId="1446" RevisionGUID="39f54f3b-96a8-4f54-8e69-1e5d6fe42958" CreationDate="2010-07-17T15:43:42.697" UserId="264" Text="I typically pan fry my pork chops. &#xD;&#xA;&#xD;&#xA;1. Heat some olive oil in a pan and put chopped onion and garlic in, put on med heat.&#xD;&#xA;&#xD;&#xA;2. After about 2 mins, put the pork chops in on top of the onions and garlic.&#xD;&#xA;&#xD;&#xA;3. Let cook for about 10 mins, flip the chops and put some dashes of soy and Worchestershire sauce on the chops.&#xD;&#xA;&#xD;&#xA;4. Keep flipping every 5 mins until the chops are cooked through.&#xD;&#xA;&#xD;&#xA;![http://lh3.ggpht.com/_u3nzEHMTuwc/TBPIWkxxSoI/AAAAAAAACqU/eUkzWN_oHMc/s1152/IMAG0023.jpg][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lh3.ggpht.com/_u3nzEHMTuwc/TBPIWkxxSoI/AAAAAAAACqU/eUkzWN_oHMc/s1152/IMAG0023.jpg &quot;Cooked Pork Chops&quot;" />
  <row Id="2614" PostHistoryTypeId="2" PostId="1447" RevisionGUID="8c068685-917d-441b-b4b2-1966fd22b781" CreationDate="2010-07-17T15:45:01.170" UserId="552" Text="My mother always poured boiling hot water through the vaity, from bum to neck and a good shake of salt as well. This will definitely clean it, and cooking kills the bacteria." />
  <row Id="2615" PostHistoryTypeId="2" PostId="1448" RevisionGUID="9df2a4fe-18e2-48d8-b354-99bce8ac01bf" CreationDate="2010-07-17T15:46:33.697" UserId="599" Text="Opened wine will spoil quickly. Reds will usually stay drinkable longer than whites, but it depends on the specific wine. The effect is somewhat similar to massively accelerated cellar aging, at a rate of several years per day. &#xD;&#xA;&#xD;&#xA;If you have small containers with good seals that you can fill all the way to the top (I use 250 ml screw-top San Pellegrino bottles), you can portion out a newly-opened bottle of wine, and it will keep for a little while. The key is to leave as little air space as possible. &#xD;&#xA;&#xD;&#xA;If you are making a dish that calls for a small quantity of white wine, try using white vermouth, which will keep for months in the fridge. This is what I do for risotto, which usually calls for 1/2 cup or so of wine, and the results are very good. " />
  <row Id="2616" PostHistoryTypeId="2" PostId="1449" RevisionGUID="f42b7782-95d7-43cc-919f-535f893638c3" CreationDate="2010-07-17T15:48:34.740" UserId="599" Text="White vermouth works well, and it will keep a long time, particularly if you refrigerate it" />
  <row Id="2617" PostHistoryTypeId="2" PostId="1450" RevisionGUID="266574ca-18a2-4aeb-8863-0427e8a9434d" CreationDate="2010-07-17T15:50:46.767" UserId="560" Text="Stevia is a natural sweetener that doesn't contain sugar.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Stevia&#xD;&#xA;&#xD;&#xA;It's been getting a lot of attention in the low carb camp lately." />
  <row Id="2618" PostHistoryTypeId="2" PostId="1451" RevisionGUID="cea06eba-7ee4-4917-80c6-777e3db51865" CreationDate="2010-07-17T15:55:12.833" UserId="115" Text="The reason brining helps to make meat and poultry taste different is because it adds moisture to the flesh through a process of osmosis. &#xD;&#xA;&#xD;&#xA;The basic ingredients are simply salt and water, however, you can also add your own particular flavours to the brine, such a spice mix. whatever flavours you add, will be taken-up by the meat or poultry. &#xD;&#xA;&#xD;&#xA;The amount of salt and water used will depend, but a good starting place is one cup of salt to a gallon of water. the amount of time required for brining will depend on what you have to brine. A whole chicken, for example, may take 24 to 36 hours, followed by several hours in the fridge for the flavours to 'set'  " />
  <row Id="2619" PostHistoryTypeId="2" PostId="1452" RevisionGUID="c5fa44e1-76f2-4786-8ad7-b2566807d82a" CreationDate="2010-07-17T15:55:31.163" UserId="611" Text="If you intend to use it primarily fro sweetening, moisturization or browning, you can use date syrup. Around here it's called Silan. It's somewhat similar to honey in texture, but has a darker colour, and lacks the sharp after-taste of honey, and is made of dates.&#xD;&#xA;I'm not sure how it caramelizes, and I suspect it wil do you no good for aeration or stabilizing egg-whites.&#xD;&#xA;I don't really bake (bad at chemistry) but I do use date syrup for sweetening recipes when cooking. It's actually very sweet, and I find it easier to work with than sugar.&#xD;&#xA;" />
  <row Id="2620" PostHistoryTypeId="2" PostId="1453" RevisionGUID="38a1361a-4bcb-4f1c-a76a-030473897fca" CreationDate="2010-07-17T16:05:45.650" UserId="552" Text="If making rabbit stew, soaking the rabbit in salted water before disjointing it will make it easier to prepare. Also cooking it slowly, at a low to medium heat will keep the meat tender. If cooking from a whole rabbit, once the rabbit has been gutted the insides should be cleaned with vinegar and it should be thoroughly rinsed. Marinating it will also keep the meat tender. &#xD;&#xA;I'm not sure but I think smoking it would dry it out too much. Stewing works best ime, but if roasting it it needs a lot of basting and checking to make sure it's not drying out. " />
  <row Id="2621" PostHistoryTypeId="2" PostId="1454" RevisionGUID="7010f0c1-fdba-4cb8-9fb3-415ddd762fa8" CreationDate="2010-07-17T16:06:23.153" UserId="561" Text="The first thing I thought of when I saw this question the Tool song &quot;Die Eier Von Satan&quot;.&#xD;&#xA;Its lyrics are a recipe for [cookies that have no eggs in German][1].&#xD;&#xA;&#xD;&#xA;After reading the recipe in English, it had occurred to me that it is probably not far off a recipe for shortbread.  I realize that you had asked for substitutes for eggs, but maybe a better alternative is to make a different kind of cookie.  Shortbread cookies are awesome and tasty and the recipe is simple. ...and no eggs!&#xD;&#xA;&#xD;&#xA;From [allrecipes.com][2]&#xD;&#xA;&#xD;&#xA;&gt;     * 2 cups butter&#xD;&#xA;&gt;     * 1 cup packed brown sugar&#xD;&#xA;&gt;     * 4 1/2 cups all-purpose flour&#xD;&#xA;&gt; &#xD;&#xA;&gt; Directions&#xD;&#xA;&gt; &#xD;&#xA;&gt;    1. Preheat oven to 325 degrees F (165 degrees C).&#xD;&#xA;&gt;    2. Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.&#xD;&#xA;&gt;    3. Sprinkle board with the remaining flour. Knead for 5 minutes,&#xD;&#xA;&gt; adding enough flour to make a soft&#xD;&#xA;&gt; dough. Roll to 1/2 inch thickness. Cut&#xD;&#xA;&gt; into 3x1 inch strips. Prick with fork&#xD;&#xA;&gt; and place on ungreased baking sheets.&#xD;&#xA;&gt;    4. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lyricinterpretations.com/tool/Die-Eier-Von-Satan&#xD;&#xA;  [2]: http://allrecipes.com//Recipe/scottish-shortbread-iv/Detail.aspx" />
  <row Id="2622" PostHistoryTypeId="5" PostId="1442" RevisionGUID="0e1f4678-e325-47fa-92df-a7448e9f74e3" CreationDate="2010-07-17T16:10:23.977" UserId="115" Comment="added 1 characters in body; edited tags" Text="What are the basics and options of brining meat, for example chicken?  I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing.  Id like to know what the process is and how much variation there is." />
  <row Id="2623" PostHistoryTypeId="6" PostId="1442" RevisionGUID="0e1f4678-e325-47fa-92df-a7448e9f74e3" CreationDate="2010-07-17T16:10:23.977" UserId="115" Comment="added 1 characters in body; edited tags" Text="&lt;preparation&gt;&lt;chicken&gt;&lt;brining&gt;" />
  <row Id="2624" PostHistoryTypeId="5" PostId="1366" RevisionGUID="a41b8d43-3a29-4412-b08c-5b170b12f5cf" CreationDate="2010-07-17T16:12:41.073" UserId="115" Comment="edited body; edited tags" Text="Are there any good substitutes for Fish Sauce for cooking Thai food? &#xD;&#xA;&#xD;&#xA;This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so im unable to substitute for other fish based products. " />
  <row Id="2625" PostHistoryTypeId="6" PostId="1366" RevisionGUID="a41b8d43-3a29-4412-b08c-5b170b12f5cf" CreationDate="2010-07-17T16:12:41.073" UserId="115" Comment="edited body; edited tags" Text="&lt;substitute&gt;" />
  <row Id="2626" PostHistoryTypeId="2" PostId="1455" RevisionGUID="077bb8bd-f3a0-4d2f-aef5-bc09e3c2c343" CreationDate="2010-07-17T16:14:59.373" UserId="152" Text="I found &lt;a href=&quot;http://aht.seriouseats.com/archives/2009/11/the-burger-lab-turkey-burgers-that-dont-suck.html&quot;&gt;this article&lt;/a&gt; really interesting. It covers a chef's attempts to make a turkey burger taste good.&#xD;&#xA;&#xD;&#xA;The recommendation is to puree some eggplant with it (to improve the moisture level), and add soy sauce, marmite and anchovies to make it taste good." />
  <row Id="2627" PostHistoryTypeId="6" PostId="1291" RevisionGUID="61b89d79-c485-47fd-9c9e-5e6407920bcf" CreationDate="2010-07-17T16:15:12.477" UserId="115" Comment="edited tags" Text="&lt;substitute&gt;&lt;tahini&gt;" />
  <row Id="2628" PostHistoryTypeId="6" PostId="1283" RevisionGUID="c9fb930e-af64-4e0d-88d2-a0153d6e3719" CreationDate="2010-07-17T16:15:52.727" UserId="115" Comment="edited tags" Text="&lt;preparation&gt;&lt;pork-chops&gt;" />
  <row Id="2629" PostHistoryTypeId="6" PostId="1250" RevisionGUID="c6c408aa-3d26-4f39-99ac-a6eb73df8c0d" CreationDate="2010-07-17T16:17:04.830" UserId="115" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="2630" PostHistoryTypeId="6" PostId="1235" RevisionGUID="a55f9c86-232b-4d77-888d-16faa40823f3" CreationDate="2010-07-17T16:18:22.443" UserId="115" Comment="edited tags" Text="&lt;preparation&gt;&lt;recipe&gt;&lt;chinese&gt;" />
  <row Id="2631" PostHistoryTypeId="6" PostId="1192" RevisionGUID="d4b5dd42-cafe-48f0-a0f3-22452eee8c5f" CreationDate="2010-07-17T16:19:47.853" UserId="115" Comment="edited tags" Text="&lt;freezing&gt;&lt;fruit&gt;" />
  <row Id="2632" PostHistoryTypeId="6" PostId="1182" RevisionGUID="5931e009-7460-4ad3-8fbb-c948cd73df42" CreationDate="2010-07-17T16:20:28.337" UserId="115" Comment="re-tagged" Text="&lt;meat&gt;&lt;steak&gt;&lt;aging&gt;" />
  <row Id="2633" PostHistoryTypeId="6" PostId="1181" RevisionGUID="ebbfaff6-c024-4c64-9362-b833bf3770a4" CreationDate="2010-07-17T16:21:08.430" UserId="115" Comment="re-tagged" Text="&lt;baking&gt;&lt;brownies&gt;" />
  <row Id="2634" PostHistoryTypeId="6" PostId="1159" RevisionGUID="6ac7039d-03a5-44b4-888b-27ceab463526" CreationDate="2010-07-17T16:22:13.047" UserId="115" Comment="re-tagged" Text="&lt;recipe&gt;&lt;corned-beef&gt;" />
  <row Id="2635" PostHistoryTypeId="6" PostId="1138" RevisionGUID="13dfa3cd-16f8-4e76-ab48-51f773f8b133" CreationDate="2010-07-17T16:23:21.750" UserId="115" Comment="re-tagged" Text="&lt;ingredients&gt;&lt;ramen&gt;&lt;noodles&gt;" />
  <row Id="2636" PostHistoryTypeId="6" PostId="1124" RevisionGUID="d220034e-b440-411e-b69b-5e689ecb3f0b" CreationDate="2010-07-17T16:24:08.863" UserId="115" Comment="re-tagged" Text="&lt;bread&gt;&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="2637" PostHistoryTypeId="2" PostId="1456" RevisionGUID="adc60b7e-a3ab-46e5-868f-4dd2d9770aec" CreationDate="2010-07-17T16:24:27.150" UserId="615" Text="So im out camping, and i dont have a fridge, what are good ways to cooldown my food or drinks?&#xD;&#xA;Ive tried mixing salt and water to create a endoterm reaction, but it didnt work too well. What are your tricks?" />
  <row Id="2638" PostHistoryTypeId="1" PostId="1456" RevisionGUID="adc60b7e-a3ab-46e5-868f-4dd2d9770aec" CreationDate="2010-07-17T16:24:27.150" UserId="615" Text="What is a good way to cooldown my food and drink without a fridge?" />
  <row Id="2639" PostHistoryTypeId="3" PostId="1456" RevisionGUID="adc60b7e-a3ab-46e5-868f-4dd2d9770aec" CreationDate="2010-07-17T16:24:27.150" UserId="615" Text="&lt;grilling&gt;" />
  <row Id="2640" PostHistoryTypeId="2" PostId="1457" RevisionGUID="5f4672a3-e13d-479f-bbfe-471d7bff76bb" CreationDate="2010-07-17T16:24:28.663" UserId="616" Text="most of the time it ends up dry. any special marination tricks?" />
  <row Id="2641" PostHistoryTypeId="1" PostId="1457" RevisionGUID="5f4672a3-e13d-479f-bbfe-471d7bff76bb" CreationDate="2010-07-17T16:24:28.663" UserId="616" Text="How to cook chicken juicy when grilling?" />
  <row Id="2642" PostHistoryTypeId="3" PostId="1457" RevisionGUID="5f4672a3-e13d-479f-bbfe-471d7bff76bb" CreationDate="2010-07-17T16:24:28.663" UserId="616" Text="&lt;chicken&gt;&lt;grilling&gt;" />
  <row Id="2643" PostHistoryTypeId="6" PostId="1111" RevisionGUID="d10a50d8-b892-4462-8fef-533e176a7aac" CreationDate="2010-07-17T16:25:00.753" UserId="115" Comment="re-tagged" Text="&lt;recipe&gt;&lt;slow-cooking&gt;&lt;conversion&gt;" />
  <row Id="2648" PostHistoryTypeId="6" PostId="1047" RevisionGUID="6c808608-33d9-48e7-86b3-3874d965bdba" CreationDate="2010-07-17T16:26:35.463" UserId="115" Comment="re-tagged" Text="&lt;technique&gt;" />
  <row Id="2652" PostHistoryTypeId="6" PostId="816" RevisionGUID="aff03aad-7f08-4876-94dc-b5fbb8558310" CreationDate="2010-07-17T16:27:48.003" UserId="115" Comment="edited tags" Text="&lt;technique&gt;&lt;jam&gt;" />
  <row Id="2653" PostHistoryTypeId="6" PostId="788" RevisionGUID="c98ac257-5128-49b6-a987-9d090414ceef" CreationDate="2010-07-17T16:28:26.397" UserId="115" Comment="re-tagged; edited tags" Text="&lt;salt&gt;&lt;comparisons&gt;" />
  <row Id="2657" PostHistoryTypeId="2" PostId="1461" RevisionGUID="79c98a5a-55f8-4431-ba5f-6550e0ec1326" CreationDate="2010-07-17T16:30:27.610" UserId="617" Text="What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta cheese, to air dry..." />
  <row Id="2658" PostHistoryTypeId="1" PostId="1461" RevisionGUID="79c98a5a-55f8-4431-ba5f-6550e0ec1326" CreationDate="2010-07-17T16:30:27.610" UserId="617" Text="Gnocchi - best fluffy technique" />
  <row Id="2659" PostHistoryTypeId="3" PostId="1461" RevisionGUID="79c98a5a-55f8-4431-ba5f-6550e0ec1326" CreationDate="2010-07-17T16:30:27.610" UserId="617" Text="&lt;cooking-techniques&gt;&lt;potatoes&gt;&lt;pasta&gt;" />
  <row Id="2660" PostHistoryTypeId="6" PostId="1456" RevisionGUID="276b7666-733b-416c-a5bf-4fbaffd96c8c" CreationDate="2010-07-17T16:30:40.060" UserId="115" Comment="re-tagged corrected typos" Text="&lt;chilling&gt;&lt;camping&gt;" />
  <row Id="2661" PostHistoryTypeId="5" PostId="1456" RevisionGUID="276b7666-733b-416c-a5bf-4fbaffd96c8c" CreationDate="2010-07-17T16:30:40.060" UserId="115" Comment="re-tagged corrected typos" Text="So I'm out camping, and I don't have a fridge, what are good ways to cool-down my food or drinks?&#xD;&#xA;I've tried mixing salt and water to create a endothermic reaction, but it didn't work too well. What are your tricks?" />
  <row Id="2666" PostHistoryTypeId="2" PostId="1463" RevisionGUID="d1c019fd-03db-4003-adfa-1a082f594242" CreationDate="2010-07-17T16:32:48.560" UserId="220" Text="If you're near a creek or a lake, usually just sticking your drinks in the water gets them well below the ambient air temp.  " />
  <row Id="2667" PostHistoryTypeId="2" PostId="1464" RevisionGUID="b67e5cac-f33c-466e-ac2d-bdcb7b9ead88" CreationDate="2010-07-17T16:33:09.980" UserId="616" Text="I am looking for good companies for stainless steel." />
  <row Id="2668" PostHistoryTypeId="1" PostId="1464" RevisionGUID="b67e5cac-f33c-466e-ac2d-bdcb7b9ead88" CreationDate="2010-07-17T16:33:09.980" UserId="616" Text="Where do you buy your utensils for cooking?" />
  <row Id="2669" PostHistoryTypeId="3" PostId="1464" RevisionGUID="b67e5cac-f33c-466e-ac2d-bdcb7b9ead88" CreationDate="2010-07-17T16:33:09.980" UserId="616" Text="&lt;home-cooking&gt;" />
  <row Id="2672" PostHistoryTypeId="2" PostId="1466" RevisionGUID="d729dd19-77d3-4838-8d38-5de33fe699be" CreationDate="2010-07-17T16:36:56.670" UserId="619" Text="I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare the vegetable before cooking in either in these styles." />
  <row Id="2673" PostHistoryTypeId="1" PostId="1466" RevisionGUID="d729dd19-77d3-4838-8d38-5de33fe699be" CreationDate="2010-07-17T16:36:56.670" UserId="619" Text="How to prepare courgettes/zucchini?" />
  <row Id="2674" PostHistoryTypeId="3" PostId="1466" RevisionGUID="d729dd19-77d3-4838-8d38-5de33fe699be" CreationDate="2010-07-17T16:36:56.670" UserId="619" Text="&lt;preparation&gt;" />
  <row Id="2677" PostHistoryTypeId="6" PostId="1461" RevisionGUID="61df6466-85b6-4f23-9c11-e42012de817f" CreationDate="2010-07-17T16:39:19.257" UserId="115" Comment="re-tagged" Text="&lt;cooking-techniques&gt;&lt;potatoes&gt;&lt;pasta&gt;&lt;gnocchi&gt;" />
  <row Id="2678" PostHistoryTypeId="2" PostId="1469" RevisionGUID="58e78dbe-fe0b-41e2-834d-7817e78f5eb4" CreationDate="2010-07-17T16:40:18.897" UserId="332" Text="I was at a local brewpub and they had made a peach soda. I gave 5 gallon kegs to carbonate with, but how do you make peach soda?" />
  <row Id="2679" PostHistoryTypeId="1" PostId="1469" RevisionGUID="58e78dbe-fe0b-41e2-834d-7817e78f5eb4" CreationDate="2010-07-17T16:40:18.897" UserId="332" Text="How do you make peach soda?" />
  <row Id="2680" PostHistoryTypeId="3" PostId="1469" RevisionGUID="58e78dbe-fe0b-41e2-834d-7817e78f5eb4" CreationDate="2010-07-17T16:40:18.897" UserId="332" Text="&lt;recipe&gt;&lt;beverage&gt;" />
  <row Id="2681" PostHistoryTypeId="2" PostId="1470" RevisionGUID="4775759b-b7b2-4545-b555-56109b9e4401" CreationDate="2010-07-17T16:40:40.377" UserId="161" Text="Our garden is starting to yield the first of our tomatoes for the year. We are always looking for new ways to use them.  Generally we have made salsa and pasta sauces (some for eating right away, and other for canning), but we're always interested in new ideas.&#xD;&#xA;&#xD;&#xA;What ideas can you offer for ways to use fresh tomatoes?" />
  <row Id="2682" PostHistoryTypeId="1" PostId="1470" RevisionGUID="4775759b-b7b2-4545-b555-56109b9e4401" CreationDate="2010-07-17T16:40:40.377" UserId="161" Text="How to use tomatos from your garden" />
  <row Id="2683" PostHistoryTypeId="3" PostId="1470" RevisionGUID="4775759b-b7b2-4545-b555-56109b9e4401" CreationDate="2010-07-17T16:40:40.377" UserId="161" Text="&lt;vegetables&gt;&lt;tomatoes&gt;" />
  <row Id="2684" PostHistoryTypeId="2" PostId="1471" RevisionGUID="f62d8d10-c57c-45e9-95aa-5fdf730a5a57" CreationDate="2010-07-17T16:42:20.173" UserId="438" Text="Don't over cook it.  Aim for it to be a little under done.  It will still be hot and will finish cooking after you've taken it off." />
  <row Id="2685" PostHistoryTypeId="2" PostId="1472" RevisionGUID="7fa23896-1331-4ce8-bc27-65a902ea942f" CreationDate="2010-07-17T16:44:38.330" UserId="438" Text="Sun dry them.  They'll keep a while (especially if canned) and make a delicious addition to many dishes." />
  <row Id="2686" PostHistoryTypeId="2" PostId="1473" RevisionGUID="da1d5e1f-db24-4630-8b29-1003ed03693a" CreationDate="2010-07-17T16:47:06.157" UserId="67" Text="Besides what @KevinSelker said, if you have sand available : wrap the food tightly, cover in sand, then add water.  You're looking for evaporative cooling, so the water doesn't have to be cool.&#xD;&#xA;&#xD;&#xA;If you don't have that, and it's summer time, you can dig a deep hole, as the ground temperature will be near 65F if you get deep enough.&#xD;&#xA;&#xD;&#xA;When I used to go camping, we'd bring some of the food frozen hard, so we'd not have to worry about it 'til it came time to cook it (eg, the next morning).  (and then only relied on things that needed refrigeration for the 24hr or so, depending on the weather. (unless winter camping), and made sure to eat everything so we didn't have to worry about leftovers." />
  <row Id="2687" PostHistoryTypeId="2" PostId="1474" RevisionGUID="e764a201-dc4d-45e9-88bf-eea6cb386b3a" CreationDate="2010-07-17T16:47:14.050" UserId="161" Text="Depending on their size you can roast and stuff them.  We've made a variety of fillings using cooked mushrooms, breadcrumbs, soft cheeses, and herbs (no fixed recipe here, we just try what seems like a good idea).&#xD;&#xA;&#xD;&#xA;We usually slice them in half (lengthwise), and carve out the middle. Roast the zuccini on a baking sheet in the over at 400 until it starts to soften up (just a little), and prepare the filling. Add the filling and return to the oven until everything is heated through." />
  <row Id="2688" PostHistoryTypeId="2" PostId="1475" RevisionGUID="b1b5e5a8-d3bb-4bb3-9728-b91214fdeb0a" CreationDate="2010-07-17T16:48:12.100" UserId="152" Text="It's probably one of these mixed with carbonated water:&#xD;&#xA;&#xD;&#xA;* Simple syrup and artificial peach flavor&#xD;&#xA;&#xD;&#xA;* Concentrated peach juice (probably with added sugar)" />
  <row Id="2689" PostHistoryTypeId="2" PostId="1476" RevisionGUID="e2a39f11-b701-482b-b28e-fe745fb75afb" CreationDate="2010-07-17T16:50:28.120" UserId="67" Text="You can marinate, or brine it, but you don't need to.&#xD;&#xA;&#xD;&#xA;I tend to grill pieces (breast, legs, etc) over direct heat to start and get grill marks, then move it to a cooler part of the grill to finish and cook through.  I've also heard of people doing it the other way ... I assume to render out more of the fat.&#xD;&#xA;&#xD;&#xA;If you're cooking chicken breast -- bone in, skin on will help -- taking the skin off robs you of a protective layer of fat.&#xD;&#xA;&#xD;&#xA;For whole chickens, you could use a &quot;beer can&quot; chicken technique (and you can use other liquids besides chicken)" />
  <row Id="2690" PostHistoryTypeId="2" PostId="1477" RevisionGUID="08876b57-de85-4309-8056-17f7c1028cd9" CreationDate="2010-07-17T16:50:31.130" UserId="624" Text="I've never seen a recipe, but I suspect it was made the same way most other soda is: peach syrup + carbonated water.&#xD;&#xA;&#xD;&#xA;You can buy the syrup from places that sell it for making snow cones, but that might be more expensive than rolling your own (peach flavor + some acid + sugar).&#xD;&#xA;&#xD;&#xA;Good luck." />
  <row Id="2691" PostHistoryTypeId="2" PostId="1478" RevisionGUID="1a66639e-f01f-4de7-bb6a-c9796a317ab1" CreationDate="2010-07-17T16:50:32.037" UserId="621" Text="Re-coat in marinade a few times during cooking. And don't pierce the skin and let all the juices run out.&#xD;&#xA;&#xD;&#xA;Oh, and make sure you start out with good chicken in the first place too." />
  <row Id="2692" PostHistoryTypeId="2" PostId="1479" RevisionGUID="f6175a09-b060-4b2d-82d4-7925bdddc9fd" CreationDate="2010-07-17T16:51:12.503" UserId="115" Text="Probably the most important considerations is using the correct variety of potato. You need to use a variety that's good for mashing such as Maris Piper or King Edward (uk) or Idaho and russet (US) &#xD;&#xA;&#xD;&#xA;It's also very important to make sure you mash the potatoes well. If you can't get a smooth texture by hand mashing, use a mouli or even a food processor. &#xD;&#xA;&#xD;&#xA;For flour, use around 225g/8oz of sifted plain flour, for about 450g/1lb of potatoes. When you cook the gnocchi, cook them in small batches. never overload the pot or they will not cook correctly." />
  <row Id="2693" PostHistoryTypeId="2" PostId="1480" RevisionGUID="a398a70c-276d-4f3c-9f4c-f65e6a5af045" CreationDate="2010-07-17T16:58:57.483" UserId="624" Text="If you are in a city of any decent size, you should look for either a resturaunt surplus store, or a resturaunt supply store. The former usually buys used resturaunt equiptment after a resturaunt shuts down, and they have very good deals and good stuff. The later supplies resturaunts, and many are also open to the public. They are much, much cheaper than the yuppie boutique stores (Williams-Sonoma and the like), and offer products of equal or better quality.&#xD;&#xA;&#xD;&#xA;In general, you want a stainless clad copper bottom that is fairly thick (All-Clad is a brand, but there are other comparable products). Aluminum is almost as good, and a bit lighter and cheaper.&#xD;&#xA;&#xD;&#xA;I don't put much stock in brands. I would recommend going to your local restaurant supply and looking at what is available and cheap." />
  <row Id="2694" PostHistoryTypeId="2" PostId="1481" RevisionGUID="7fe76b42-bad7-4a4a-b9c8-ab8a11498fc9" CreationDate="2010-07-17T17:01:46.027" UserId="625" Text="&#xD;&#xA;&#xD;&#xA;Do you remove peel and wrap it in tin foil ?&#xD;&#xA;&#xD;&#xA;Do you put it directly on gril (with peel) ?&#xD;&#xA;&#xD;&#xA;How much time ?&#xD;&#xA;&#xD;&#xA;Can't tag it with corncob :-( " />
  <row Id="2695" PostHistoryTypeId="1" PostId="1481" RevisionGUID="7fe76b42-bad7-4a4a-b9c8-ab8a11498fc9" CreationDate="2010-07-17T17:01:46.027" UserId="625" Text="How do you cook corncob on BBQ ?" />
  <row Id="2696" PostHistoryTypeId="3" PostId="1481" RevisionGUID="7fe76b42-bad7-4a4a-b9c8-ab8a11498fc9" CreationDate="2010-07-17T17:01:46.027" UserId="625" Text="&lt;bbq&gt;" />
  <row Id="2697" PostHistoryTypeId="2" PostId="1482" RevisionGUID="a6adb9e9-b6b6-4a62-90f0-dfdf17bf13da" CreationDate="2010-07-17T17:02:36.243" UserId="220" Text="The amount of flour to add depends on how much water is in the potatoes after cooking. &#xD;&#xA;&#xD;&#xA;If you add too much flour, the texture will suffer. If you add too little flour, the gnocchi will disintegrate in the water. &#xD;&#xA;&#xD;&#xA;The best thing to do is add flour a little bit at a time, and boil one test gnocchi after each addition until you reach the desired texture. &#xD;&#xA;&#xD;&#xA;Also, I use semolina flour, but most recipes call for all purpose flour. I would think that A-P flour would make them somewhat fluffier than semolina because A-P has less protein. &#xD;&#xA;&#xD;&#xA;Some recipes call for an egg, which I don't recommend, as this makes the gnocchi go from dense to denser--you should have no problem getting the gnocchi to stay together with just flour. " />
  <row Id="2698" PostHistoryTypeId="2" PostId="1483" RevisionGUID="ded8ad09-b250-497c-9a6b-028f220738d4" CreationDate="2010-07-17T17:04:29.750" UserId="624" Text="I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn't great. &#xD;&#xA;&#xD;&#xA;Does anyone have suggestions on how to get the best out of it? Any favorite recipes?" />
  <row Id="2699" PostHistoryTypeId="1" PostId="1483" RevisionGUID="ded8ad09-b250-497c-9a6b-028f220738d4" CreationDate="2010-07-17T17:04:29.750" UserId="624" Text="What do I do with a kohlrabi?" />
  <row Id="2700" PostHistoryTypeId="3" PostId="1483" RevisionGUID="ded8ad09-b250-497c-9a6b-028f220738d4" CreationDate="2010-07-17T17:04:29.750" UserId="624" Text="&lt;recipe&gt;&lt;ingredients&gt;&lt;vegetables&gt;" />
  <row Id="2701" PostHistoryTypeId="2" PostId="1484" RevisionGUID="49538e87-b1ef-48e8-95e1-7a01a4b51922" CreationDate="2010-07-17T17:05:10.233" UserId="332" Text="I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone.  My stone is black from drippings and smoke.  I'd like to cook some pizza on it, but I'm not sure what I should do to clean it." />
  <row Id="2702" PostHistoryTypeId="1" PostId="1484" RevisionGUID="49538e87-b1ef-48e8-95e1-7a01a4b51922" CreationDate="2010-07-17T17:05:10.233" UserId="332" Text="How do you clean a pizza stone?" />
  <row Id="2703" PostHistoryTypeId="3" PostId="1484" RevisionGUID="49538e87-b1ef-48e8-95e1-7a01a4b51922" CreationDate="2010-07-17T17:05:10.233" UserId="332" Text="&lt;equipment&gt;&lt;bbq&gt;&lt;pizza&gt;" />
  <row Id="2704" PostHistoryTypeId="2" PostId="1485" RevisionGUID="80a3fb93-673a-4581-b0e4-672565163d68" CreationDate="2010-07-17T17:08:03.740" UserId="628" Text="I'm beginning to grow my own herbs and would like to put together something similar to the &quot;Italian Seasoning&quot; found in the grocery store spice section.  (It's an easy way to add more flavor to pasta sauce.)&#xD;&#xA;&#xD;&#xA;Is there a commonly accepted list of ingredients and proportions, or does it vary between the spice companies?&#xD;&#xA;" />
  <row Id="2705" PostHistoryTypeId="1" PostId="1485" RevisionGUID="80a3fb93-673a-4581-b0e4-672565163d68" CreationDate="2010-07-17T17:08:03.740" UserId="628" Text="What herbs and spices are in &quot;Italian Seasoning&quot;?" />
  <row Id="2706" PostHistoryTypeId="3" PostId="1485" RevisionGUID="80a3fb93-673a-4581-b0e4-672565163d68" CreationDate="2010-07-17T17:08:03.740" UserId="628" Text="&lt;spices&gt;&lt;herbs&gt;" />
  <row Id="2707" PostHistoryTypeId="2" PostId="1486" RevisionGUID="b259625f-267b-4396-82a1-e1e6ba59d1c9" CreationDate="2010-07-17T17:11:50.737" UserId="624" Text="The best way I have found is to soak the ears in husk for several hours before grilling. This lets the husk soak lots of water. Then place the corn, still in husk, on a hot grill for about 10 minutes, ~1/4 turn, 10 minutes, turn... until the husk gets brown, even burnt.&#xD;&#xA;&#xD;&#xA;You should be able to tell when the corn is cooked by the smell. The sugars in the corn will start to caramelize and brown in the husk and it will give off a delicious caramel smell. You can check them by peeling down the husk to make sure that they are cooking well.&#xD;&#xA;&#xD;&#xA;Times will depend on your grill and how much patience you have. In general, it is difficult to overcook. You want to watch out for drying, but that usually takes a while if you soak the ears beforehand.&#xD;&#xA;&#xD;&#xA;Foil is a poor substitute for the natural wrapper. The husk both protects the cob from too much direct heat as well as holding water close to the cob to gently steam the kernels. And its just prettier with the browned and burnt husk, au natural. " />
  <row Id="2708" PostHistoryTypeId="2" PostId="1487" RevisionGUID="29d7d978-ea89-4aa8-bd00-66c337a33897" CreationDate="2010-07-17T17:12:22.047" UserId="630" Text="I would suggest leaving the husk on, and just throwing it on the grill.  Turn is every couple of minutes, and pull it off when it feels a bit soft to squeeze." />
  <row Id="2709" PostHistoryTypeId="2" PostId="1488" RevisionGUID="0db6ad76-3c1c-4115-a31c-fdd13881e3b7" CreationDate="2010-07-17T17:12:53.780" UserId="629" Text="I really like adding lime to turkey burgers, usually with salt and pepper.  It helps keep them moist and adds a nice, fresh flavor.&#xD;&#xA;&#xD;&#xA;One of my favorite turkey burgers is Rachel Ray's Turkey Loco Burgers -- http://www.rachaelray.com/recipe.php?recipe_id=1315&#xD;&#xA;&#xD;&#xA;Also, her spanakopita burgers with spinach and feta are great.  (I can't post the link, but switch the recipe_id to 155 on the above link)." />
  <row Id="2710" PostHistoryTypeId="2" PostId="1489" RevisionGUID="c5bc9810-0ef7-483b-aba1-0ed82f8b79be" CreationDate="2010-07-17T17:13:34.900" UserId="149" Text="It's a lot like a broccoli stem or a cauliflower. Steam, Saute, or Braise." />
  <row Id="2711" PostHistoryTypeId="2" PostId="1490" RevisionGUID="229df6a3-22ed-4988-a31c-64f02940bbd6" CreationDate="2010-07-17T17:16:54.630" UserId="624" Text="I fry them in olive oil. They respond really well to high heat, browning up nicely. Usually just eat them with garlic and black pepper, but you can use this as a basis for a pasta topping: fry zuchini with onions in olive oil(brown well), add garlic, add tomatoes, mushrooms, reduce and stew briefly, add herbs (marjoram, basil, ...), and finish with artichoke hearts. Toss it on pasta, add some feta or parmesan." />
  <row Id="2712" PostHistoryTypeId="5" PostId="1480" RevisionGUID="2fbf6b12-34af-445a-b57b-796aaa5a46ad" CreationDate="2010-07-17T17:19:44.483" UserId="624" Comment="added 53 characters in body" Text="If you are in a city of any decent size, you should look for either a resturaunt surplus store, or a resturaunt supply store. The former usually buys used resturaunt equiptment after a resturaunt shuts down, and they have very good deals and good stuff. The later supplies resturaunts, and many are also open to the public. They are much, much cheaper than the yuppie boutique stores (Williams-Sonoma and the like), and offer products of equal or better quality.&#xD;&#xA;&#xD;&#xA;For pots, you want a stainless clad copper bottom that is fairly thick (All-Clad is a brand, but there are other comparable products). Aluminum is almost as good, and a bit lighter and cheaper. I like Global for knives. Everything else I buy cheap.&#xD;&#xA;&#xD;&#xA;I don't put much stock in brands. I would recommend going to your local restaurant supply and looking at what is available and cheap." />
  <row Id="2713" PostHistoryTypeId="2" PostId="1491" RevisionGUID="8b5c0030-e5ec-4c1c-9ef8-61fb6cbc5e20" CreationDate="2010-07-17T17:21:52.610" UserId="134" Text="Having taken a look around some recipe sites and taken the intersection of what most of them consider the &quot;core&quot; spices (and leaving out the ones that showed up on too many 'variations' lists), it looks like the canonical ones are:&#xD;&#xA;&#xD;&#xA; - basil&#xD;&#xA; - marjoram&#xD;&#xA; - oregano&#xD;&#xA; - rosemary&#xD;&#xA; - thyme&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2714" PostHistoryTypeId="2" PostId="1492" RevisionGUID="4c1cb7b5-6399-41c1-9be7-f8848c9fdcd3" CreationDate="2010-07-17T17:22:54.247" UserId="210" Text="I think generally it is basil, marjoram, oregano &amp; sage usually in the ratio 2:2:2:1 although it can differ and sometimes contains rosemary too.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2715" PostHistoryTypeId="2" PostId="1493" RevisionGUID="f8c28b62-d72d-4d36-a250-6cb2a22273c8" CreationDate="2010-07-17T17:23:16.523" UserId="624" Text="As long as the black stuff won't rub off on the pizza, blackness shouldn't matter.&#xD;&#xA;&#xD;&#xA;You should probably heat it for a while to burn off any rancid fat that has been sitting on it since you last used your grill. After its cool, a putty knife and a Brillo pad should clean it up enough." />
  <row Id="2717" PostHistoryTypeId="2" PostId="1495" RevisionGUID="87f4fe17-bb65-4a1f-b71b-04c6be39e9c8" CreationDate="2010-07-17T17:31:19.270" UserId="624" Text="In the cowboy days, the people traveling through the western desert would carry canvas sacks which they would fill with water. The water would seep through the canvas very slowly, and wet the surface of the bag. Evaporative cooling would then keep the water cold (at least cooler).&#xD;&#xA;&#xD;&#xA;You could try something similar if you are in a dry climate (the rate of evaporation determines the cooling effect, which is limited by the relative humidity). Wrap the food or drink in wet cloth, and hang or set in a shady location with some wind. Keep the wrapping wet." />
  <row Id="2718" PostHistoryTypeId="2" PostId="1496" RevisionGUID="86291ede-2947-4dcd-9135-113ac528c315" CreationDate="2010-07-17T17:35:25.613" UserId="634" Text="In the past, I've soaked it as per an earlier suggestion, but not for several hours since my grilling is usually relatively impromptu. I soak it for as long as I can get away with (usually at least half an hour), leave the husk on, and drip a little bit of melted butter on top of a foil sheet, then add some simple seasoning (garlic powder, salt, pepper, whatever) on top of the butter, then wrap it up and grill it for about half an hour, turning every 10 minutes or so. I'm not sure if the butter and seasoning helps, but it doesn't hurt, and you're not losing much. It's certainly not the BEST method, but it works for me." />
  <row Id="2719" PostHistoryTypeId="2" PostId="1497" RevisionGUID="b25e3404-131d-4e83-abe5-369b53961374" CreationDate="2010-07-17T17:41:22.360" UserId="632" Text="I've got a big bag of Sichuan peppers but I've often found that when I cook with them it's difficult to avoid grittiness from the outer kernel. I don't have this problem when I visit Sichuan Chinese restaurants and the peppers were bought from a big Asian supermarket.&#xD;&#xA;&#xD;&#xA;What do I need to do to prepare them to avoid the grittiness? Is it really as fiddly as picking out the peppercorn from each kernel or is there something simpler that I need to do?" />
  <row Id="2720" PostHistoryTypeId="1" PostId="1497" RevisionGUID="b25e3404-131d-4e83-abe5-369b53961374" CreationDate="2010-07-17T17:41:22.360" UserId="632" Text="Avoiding grittiness with sichuan peppers" />
  <row Id="2721" PostHistoryTypeId="3" PostId="1497" RevisionGUID="b25e3404-131d-4e83-abe5-369b53961374" CreationDate="2010-07-17T17:41:22.360" UserId="632" Text="&lt;preparation&gt;&lt;pepper&gt;&lt;peppercorn&gt;" />
  <row Id="2722" PostHistoryTypeId="2" PostId="1498" RevisionGUID="3beac6b5-279f-4d77-beb6-70484e0830e8" CreationDate="2010-07-17T17:42:19.097" UserId="611" Text="The two main things that we vegetarians have to &quot;cope with&quot; is finding protein and the B family of vitamins.&#xD;&#xA;B vitamind are found in all sorts of nuts and seeds. However, I have found that we Westerners usually prefer to have it easy, so a bowl of cereal with vitamin enrichment will work fine. In my experience, most cereals have plenty of B and A vitamins in them, as well as folic acid and other added nutrients.&#xD;&#xA;&#xD;&#xA;For protein, the trick is to mix grains or seeds with lentils or beans. It's easier than you might think, as it has cropped up in every culture on the planet. Remember that eating meat on a daily, or even weekly, basis is a relatively new thing.&#xD;&#xA;Some great cultural exapmples:&#xD;&#xA;&#xD;&#xA; - Middle eastern Pita (flatbread) with Hummus and pine nuts. You don't even need to make your own hummus these days, it can be easily bought.&#xD;&#xA; - Indian style bean or lentil curry or dahl, with whole grain rice. Whole grain is important, because the vitamin B1 comes from the part of the rice that is removed to make white rice.&#xD;&#xA; - British style baked beans on toast. I recommend whole grain bread, but it's not critical.&#xD;&#xA; - Mexican style tortillas with beans and guacamole. Avocadoes are an amazing source of B family vitamins.&#xD;&#xA; - Anything with mushrooms in it. Mushrooms are almost entirely protein, and include all protein types.&#xD;&#xA;&#xD;&#xA;Not a single dish I've mentioned here takes more than an hour to make, including cooking time. The trick, ultimately, is not to worry too much. The body usually knows what it needs, and will crave something to fix that. I get cravings for peanut butter or yellow cheese when I'm getting low on protein ;-)&#xD;&#xA;" />
  <row Id="2723" PostHistoryTypeId="16" PostId="1498" RevisionGUID="3beac6b5-279f-4d77-beb6-70484e0830e8" CreationDate="2010-07-17T17:42:19.097" UserId="-1" />
  <row Id="2724" PostHistoryTypeId="2" PostId="1499" RevisionGUID="aad7ee08-a750-405b-8c86-75373d09d1fd" CreationDate="2010-07-17T17:47:22.520" UserId="636" Text="America''s Test Kitchen just tested this. No need to wash at all. Pat dry and cook away. Any and all badness will be killed in the cooking process." />
  <row Id="2725" PostHistoryTypeId="2" PostId="1500" RevisionGUID="d5351c8d-7c82-4660-b169-b66a5e987c58" CreationDate="2010-07-17T17:48:26.323" UserId="632" Text="I'd say basically, make sure you get cooking steak down and then try it. Try to cook similar size and styles of beef cuts and once you're happy with it and can consistently get it to a standard where you're happy with it, move on to the Wagyu. There's more to cooking a steak well that you'd think.&#xD;&#xA;&#xD;&#xA;With an expensive ingredient like this, it's best not to try too many hacks or flavour enhancements so you can experience it in full. That's the best way to maximise the flavour - minimise other flavours. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="2726" PostHistoryTypeId="2" PostId="1501" RevisionGUID="5412f431-5c45-430e-a702-8a09efcedf29" CreationDate="2010-07-17T17:48:58.600" UserId="635" Text="In a 9x13&quot; baking pan, quarter 4 pounds of tomatoes, 2 onions, 1/2 cup olive oil, plus salt and pepper and any herbs you like (I use basil and oregano).  Roast them in the oven at 450 for 2 hours, stirring every half hour.  When finished, run it through a food mill, and you'll have wonderful roasted tomato sauce to use on pasta or bread." />
  <row Id="2727" PostHistoryTypeId="2" PostId="1502" RevisionGUID="887c3aeb-a80f-43c2-92a8-7f009a2d9060" CreationDate="2010-07-17T17:55:19.807" UserId="403" Text="You could prepare them as cases to hold meat mixtures or salads. It's best to use firm tomatoes for this purpose. Slice the tops off the tomatoes, hollow them (reserving their pulp if you've a use for it), lightly salt the insides of the tomato cases, and then invert them for about 20 minutes to drain. " />
  <row Id="2728" PostHistoryTypeId="2" PostId="1503" RevisionGUID="fad2877c-0dd3-497b-9733-ed9b3b00750d" CreationDate="2010-07-17T17:57:55.697" UserId="633" Text="For Italian food my Italian copy of [Science in the Kitchen and the Art of Eating Well](http://amzn.to/aYcwVY) is my first port of call; the Granddaddy of Italian cuisine.&#xD;&#xA;" />
  <row Id="2729" PostHistoryTypeId="16" PostId="1503" RevisionGUID="fad2877c-0dd3-497b-9733-ed9b3b00750d" CreationDate="2010-07-17T17:57:55.697" UserId="-1" />
  <row Id="2730" PostHistoryTypeId="6" PostId="1481" RevisionGUID="3bc86a8c-bbb7-4f15-a1ba-3ce7339f4674" CreationDate="2010-07-17T17:59:15.397" UserId="219" Comment="edited tags" Text="&lt;bbq&gt;&lt;corn&gt;" />
  <row Id="2731" PostHistoryTypeId="2" PostId="1504" RevisionGUID="be37bc74-6aa3-4e4d-b9c8-8ea06da7a8df" CreationDate="2010-07-17T18:01:34.177" UserId="219" Text="I scrape any crusted-on stuff (like pizza cheese) then rinse with water to get any soot off.&#xD;&#xA;&#xD;&#xA;Never use soap on a pizza stone - they're porous, so it'll pick up a soapy taste that'll take forever to get out. Nothing wrong with it turning black - it's just becoming seasoned." />
  <row Id="2732" PostHistoryTypeId="2" PostId="1505" RevisionGUID="616634d6-2187-4c48-a727-7232a22fcffe" CreationDate="2010-07-17T18:07:50.153" UserId="611" Text="Pardon my rampant vegerianism, but the trick is not to substitue meat at all.&#xD;&#xA;&#xD;&#xA;I generally get my nutrition from other sources, without using meat substitutes at all.&#xD;&#xA;Unless I really feel like a certain recipe that I used to like back in my meat-eating days.&#xD;&#xA;&#xD;&#xA;Use beans, lentils and whole grains for protein.&#xD;&#xA;Use nuts, seeds and avocadoes (or any other fatty fruits and vegetables) for B-vitamins.&#xD;&#xA;Use beans (again) and leafy greens for iron and calcium.&#xD;&#xA;&#xD;&#xA;So, it turns out my answer is a bit Zen.  Sorry.&#xD;&#xA;" />
  <row Id="2733" PostHistoryTypeId="16" PostId="1505" RevisionGUID="616634d6-2187-4c48-a727-7232a22fcffe" CreationDate="2010-07-17T18:07:50.153" UserId="-1" />
  <row Id="2734" PostHistoryTypeId="2" PostId="1506" RevisionGUID="d40bd6c6-17d7-45ff-a676-bc22b57d55e0" CreationDate="2010-07-17T18:08:16.143" UserId="364" Text="(Storage note: do not wash the bulbs before storing them; place in plastic bag in the refrigerator. Wash just before using.) &#xD;&#xA;&#xD;&#xA;Young kohlrabi is great raw. Peel first, then &#xD;&#xA;&#xD;&#xA; - add to salads (sliced or grated)&#xD;&#xA; - serve as part of a veggie platter w/ dip&#xD;&#xA; - grate it and add to slaw (but after grating it, put some salt on it &amp; let it sit, then squeeze the water out of it)&#xD;&#xA; - puree it - here's someone who really loves it pureed: http://foodiefarmgirl.blogspot.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html&#xD;&#xA;&#xD;&#xA;Cooked kohlrabi can be steamed or boiled. Remove the skin after cooking. &#xD;&#xA;&#xD;&#xA;You can eat the leaves, if they are still firm and green; use them within a couple of days.&#xD;&#xA;Wash the leaves &amp; remove the tough stem parts (ribs). Blanch in boiling water for a couple of minutes, drain, chop, and serve with a bit of butter, salt, and pepper. A little vinegar or lemon juice is good on them, too. " />
  <row Id="2736" PostHistoryTypeId="2" PostId="1508" RevisionGUID="40a44894-8b14-4d1a-8098-042fd76a731b" CreationDate="2010-07-17T18:15:39.000" UserId="364" Text="To prepare the vegetable before cooking it, it's advisable to &quot;leach&quot; out some of the bitterness. Even if the eggplant is not particularly bitter, if you are using it in a dish in which you want minimal additional moisture, you'll want to prepare it this way. &#xD;&#xA;&#xD;&#xA;Slice your eggplant into discs (of desired thickness), and sprinkle salt over all the slices. Leave them to sit for a while (20-30 minutes?) and then use paper towels to absorb the moisture that comes out. &#xD;&#xA;&#xD;&#xA;I will typically stack up the eggplant slices with paper towels in between and place something heavy on top. " />
  <row Id="2737" PostHistoryTypeId="2" PostId="1509" RevisionGUID="f598ed25-a326-47fc-b398-f059ecc26114" CreationDate="2010-07-17T18:19:27.633" UserId="99" Text="Yes. The grittiness is completely due to the peppercorn. Remove it. Usually only the husk is used. " />
  <row Id="2738" PostHistoryTypeId="5" PostId="1350" RevisionGUID="578e67d3-77bb-4137-8bbb-9736efeafaa4" CreationDate="2010-07-17T18:20:10.050" UserId="213" Comment="added 4 characters in body" Text="I'm curious about what I can use for a sugar substitute while baking. I'm **not** interested in artificial sweetners, really. For instance, I've found that apple juice works well in some muffins. Are there any substitutes that work particularly well with other baked goods? Any general rules for selecting a substitute?" />
  <row Id="2739" PostHistoryTypeId="2" PostId="1510" RevisionGUID="088cd362-9283-468a-8953-fb6afbd3bd63" CreationDate="2010-07-17T18:22:48.160" UserId="640" Text="Hold a mouthful of water in your mouth while cutting the onions (don't swallow until you're done).  Just try it.  I don't know why it works, but I promise it works perfectly.&#xD;&#xA;&#xD;&#xA;I'm surprised nobody's suggested this, several generations of my family have used this, I assumed it was a common trick." />
  <row Id="2740" PostHistoryTypeId="2" PostId="1511" RevisionGUID="e67b85c9-0a90-49d4-b02b-3fff4c0956d9" CreationDate="2010-07-17T18:34:19.290" UserId="643" Text="I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday.  It's Saturday, and I still haven't gotten around to cooking the meat.  Is the meat still safe to cook and eat?&#xD;&#xA;&#xD;&#xA;I made several different marinades consisting of lime juice, red wine vinegar, soy sauce, garlic, and pepper.  I'm not sure if that makes a difference." />
  <row Id="2741" PostHistoryTypeId="1" PostId="1511" RevisionGUID="e67b85c9-0a90-49d4-b02b-3fff4c0956d9" CreationDate="2010-07-17T18:34:19.290" UserId="643" Text="How long is it safe to marinade meat?" />
  <row Id="2742" PostHistoryTypeId="3" PostId="1511" RevisionGUID="e67b85c9-0a90-49d4-b02b-3fff4c0956d9" CreationDate="2010-07-17T18:34:19.290" UserId="643" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;meat&gt;&lt;steak&gt;&lt;marinade&gt;" />
  <row Id="2743" PostHistoryTypeId="2" PostId="1512" RevisionGUID="e42eb26e-b3f5-4f48-8ace-8a0ee290ca04" CreationDate="2010-07-17T18:34:20.413" UserId="183" Text="In France, white button mushrooms are called champignons.  Before refrigeration was common, the suggestion [was not to reheat mushrooms][1], because undercooked mushrooms would quickly spoil.  If you cooked them and later kept them in the refrigerator, it is safe to reheat mushrooms.  Treat mushrooms as you would treat meat.&#xD;&#xA;&#xD;&#xA;Mushrooms are mainly water, so they reheat well in the microwave.  Do it on low power. Depending on the coking technique, the texture may change by using high power.     &#xD;&#xA;&#xD;&#xA;[1]:http://www.eufic.org/page/en/faqid/why-not-reheat-mushrooms/ " />
  <row Id="2744" PostHistoryTypeId="5" PostId="1469" RevisionGUID="8598e888-2939-4329-87ac-2f661da7f7d0" CreationDate="2010-07-17T18:38:31.323" UserId="332" Comment="edited body" Text="I was at a local brewpub and they had made a peach soda. I have 5 gallon kegs to carbonate with, but how do you make peach soda?" />
  <row Id="2745" PostHistoryTypeId="5" PostId="1512" RevisionGUID="480561c7-5372-4985-a1f6-071aaf1eb7f5" CreationDate="2010-07-17T18:40:10.073" UserId="183" Comment="mysterious space messed up link " Text="In France, white button mushrooms are called champignons.  Before refrigeration was common, the suggestion [was not to reheat mushrooms][1], because undercooked mushrooms would quickly spoil.  If you cooked them and later kept them in the refrigerator, it is safe to reheat mushrooms.  Treat mushrooms as you would treat meat.&#xD;&#xA;&#xD;&#xA;Mushrooms are mainly water, so they reheat well in the microwave.  Do it on low power. Depending on the coking technique, the texture may change by using high power.     &#xD;&#xA;&#xD;&#xA;[1]:http://www.eufic.org/page/en/faqid/why-not-reheat-mushrooms/" />
  <row Id="2746" PostHistoryTypeId="2" PostId="1513" RevisionGUID="a1c47e20-8caa-42be-bbad-b6d9d094f29d" CreationDate="2010-07-17T18:43:19.473" UserId="364" Text="I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. &#xD;&#xA;&#xD;&#xA;I make sure to use warm water in bread recipes - I check the temperature using a digital kitchen thermometer. &#xD;&#xA;&#xD;&#xA;I follow instructions to let the dough rise in a warm, moist environment - I put it in the oven (which is off, but was recently warmed to 100 degrees or so) with a steaming cup of hot water. &#xD;&#xA;&#xD;&#xA;However, my bread still doesn't rise - not in the breadmaker and not when made by hand. &#xD;&#xA;&#xD;&#xA;Should I use more yeast? If so, how much more? (..as in just a pinch more, or as in double or triple the amount?) Should I use more sugar, so the yeast has something to eat? I'm really at a loss here. Should I give it up and use different yeast? If so, what's a trusted brand? " />
  <row Id="2747" PostHistoryTypeId="1" PostId="1513" RevisionGUID="a1c47e20-8caa-42be-bbad-b6d9d094f29d" CreationDate="2010-07-17T18:43:19.473" UserId="364" Text="What to do about yeast that doesn't work?" />
  <row Id="2748" PostHistoryTypeId="3" PostId="1513" RevisionGUID="a1c47e20-8caa-42be-bbad-b6d9d094f29d" CreationDate="2010-07-17T18:43:19.473" UserId="364" Text="&lt;bread&gt;&lt;yeast&gt;" />
  <row Id="2749" PostHistoryTypeId="2" PostId="1514" RevisionGUID="24ff6ff6-1379-4b57-8ca8-5a758a6dcc96" CreationDate="2010-07-17T18:47:22.947" UserDisplayName="daniel" Text="When you are dealing with very high end ingredients, it is more important than ever to let the product speak for itself. &#xD;&#xA;&#xD;&#xA;At the restaurant, we rarely use Wagyu, but when we do it is fantastically simple: salt, fresh cracked black pepper. Sear and mark it on the grill, and finish in the oven. A little melted butter on it when it comes out, and that's all.&#xD;&#xA;&#xD;&#xA;Do be aware that when you are cooking Wagyu (or, if you're very lucky, Kobe), you actually want to take it to at least medium rare, or even a little bit beyond. I know, that's heresy, and it's coming from a person who likes his steak cooked only to the point where a competent veterinarian could actually resuscitate it at the table. The reason is that when meat is as highly marbled as Wagyu (that is to say, when it has such a high distribution of intramuscular fats), you actually need to cook it further than a lean cut in order to melt the fat and extract all the flavour.&#xD;&#xA;&#xD;&#xA;Beyond that, I would agree with Treblekicker. Practice on less-expensive steaks first. Learn how to really maximize the essential beefy flavour of a not-great steak; those lessons will make sure that as you move upwards in quality, you will be getting the most bang for your buck.&#xD;&#xA;&#xD;&#xA;So for cooking steaks, a few guidelines:&#xD;&#xA;&#xD;&#xA;- Medium is overdone. Seriously. Learn to love your steak red, there is a LOT more flavour&#xD;&#xA;- Learn how to check for doneness by touch; cutting into the meat will release juices = losing flavour. To do this, hold up your left hand, palm facing you. Feel the pad at the base of your thumb. That is blue rare. Touch your forefinger to the tip of your thumb. That is rare. Do this sequentially with the rest of your fingers; that will be med-rare, medium, and well done in order. Well, that's North American colours; the French go slightly less for each level of doneness.&#xD;&#xA;- There is conflicting advice on seasoning (salt and pepper) your steak. Thomas Keller maintains that meat should be seasoned 20 minutes before cooking and left to rest. Harold McGee (I think it was him) says that steaks should only be seasoned after they are flipped. I prefer seasoning before grilling, as the salt helps draw out some moisture which therefore assists in the Maillard reaction (browning and accompanying flavour development).&#xD;&#xA;- Always let your steaks rest a few minutes after cooking. This redistributes juices throughout the meat. In practice, this means taking steaks off the grill or out of the pan a bit before they are done, as carryover cooking (residual heat) will continue to cook the meat.&#xD;&#xA;- Only flip steak once. Try to keep an even cooking time on each side so that the inside cooks evenly. There is a caveat to this however! If you are cooking in a pan, frequent flipping (every 30 seconds or so) will create a much more evenly done steak, and bastes the meat in its own juices. This will come at the expense of slightly less browning, but will be significantly more tender. This is also the best technique for cooking hamburgers in a pan or on a flat-top grill.&#xD;&#xA;- Never squish your steak with your tongs. This presses juices out of the meat.&#xD;&#xA;&#xD;&#xA;That's all I can think of for now.&#xD;&#xA;" />
  <row Id="2750" PostHistoryTypeId="2" PostId="1515" RevisionGUID="910df5c3-213a-42aa-b38d-b828b9bc13d2" CreationDate="2010-07-17T18:50:20.117" UserId="358" Text="Perfect.  Sounds like your pizza stone is nicely seasoned.  Scrub it with your stiffest brush, rinse with water, no soap, done.  If you're paranoid about germs, cook *it* before cooking *on it*.  Throw it in the oven at a few hundred degrees, for 15 minutes or so.  &#xD;&#xA;&#xD;&#xA;Ideally, you're supposed to heat the stone (thus sterilizing it) before slapping the pizza upon it anyway (although that requires a [pizza peel][1]).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.akitchen.com/store/pizzapeels.html" />
  <row Id="2751" PostHistoryTypeId="2" PostId="1516" RevisionGUID="f14d49ec-a6fb-44d6-94bb-ffbdca0b758e" CreationDate="2010-07-17T18:50:37.167" UserId="403" Text="I use lemon juice and vinegars to approximate saltiness in foods. Lemon juice works particularly well in soups. I use 1/4 cup of lemon juice as a flavor enhancer in pots of soup of eight to 12 cups. Obviously, this is a subjective measure, and I'd recommend adding the juice by the tablespoonful, tasting the soup, and then adding more juice until you achieve the level of &quot;saltiness&quot; you want. Vinegars take experimentation because they tend to be stronger and there are so many different kinds, but I like to use them with saut&amp;eacute;ed vegetables. Malt vinegar is particularly good on roasted potatoes and french fries (I also add it to my baked potatoes before adding other toppings).&#xD;&#xA;&#xD;&#xA;Oh, and because broth is so common in cooking as flavoring component (and store-bought broth is so high in sodium), I recommend [Herb-Ox Low Sodium Bouillon][1] in packets because, while it's not as tasty as homemade broth, it's convenient to use when one only needs a little bit of broth.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hormelfoods.com/newsroom/brandinfo/HerbOxFS.aspx" />
  <row Id="2752" PostHistoryTypeId="2" PostId="1517" RevisionGUID="8167bb3b-0bc7-4a9f-b4a4-89389111171a" CreationDate="2010-07-17T18:51:06.307" UserDisplayName="daniel" Text="You could also try making nontraditional gnocchi (I believe they're called gnocchi a la Parisienne? Can't remember and I'm not digging up my notes from school right now) using pate a choux instead.&#xD;&#xA;&#xD;&#xA;Essentially you make your standard pate a choux (this is the cooked pastry dough you use for eclairs, profiteroles, etc), and then drop gnocchi-sized dollops into well-seasoned (pasta water should be as salty as Mama Mediterranean, per Mario Batali) water, cook until done. They come out very fluffy, and are best suited to very light sauces." />
  <row Id="2753" PostHistoryTypeId="2" PostId="1518" RevisionGUID="70b20e7e-687d-4a11-81e8-cf18844d44f9" CreationDate="2010-07-17T18:53:02.310" UserId="624" Text="[Red Star][1] is what I have been using for a while, but I have used others in the past with good results.&#xD;&#xA;&#xD;&#xA;If there is no rise at all, then the problem is the yeast. It can be a bit temperamental to store, and box stores don't always respect this. You could try doubling the amount of yeast in the recipe, and see if that helps, but they whole bottle is probably dead. Another bottle should solve your problems.&#xD;&#xA;&#xD;&#xA;Some general tips for yeast: add to warm water and let sit for a few minutes, don't add yeast and salt at the same time (add some sugar first, then some flour, then the salt, and the rest of the ingredients), don't use metal bowls or utensils (this is actually pretty important--copper kills them, and stainless isn't great).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Red_Star_Yeast" />
  <row Id="2754" PostHistoryTypeId="2" PostId="1519" RevisionGUID="09e6d81d-481c-473f-b7e8-4d2514d3f16b" CreationDate="2010-07-17T18:55:23.913" UserId="611" Text="Parsley, or other very leafy stuff.&#xD;&#xA;Specifically, I've noticed that adding parsley to a dish that's too salty works wonders.&#xD;&#xA;It's good for almost any sauce you're making, as well as pasta or casserole.&#xD;&#xA;Probably won't work so well with over-salted meat though. Perhaps a parsley and mint sauce for the meat?&#xD;&#xA;" />
  <row Id="2755" PostHistoryTypeId="5" PostId="1516" RevisionGUID="2a96b0af-0034-43fa-987e-8f4efc967e97" CreationDate="2010-07-17T18:55:41.820" UserId="403" Comment="added 2 characters in body" Text="I use lemon juice and vinegars to approximate saltiness in foods. Lemon juice works particularly well in soups. I use 1/4 cup of lemon juice as a flavor enhancer in pots of soup of eight to 12 cups. Obviously, this is a subjective measure, and I'd recommend adding the juice by the tablespoonful, tasting the soup, and then adding more juice until you achieve the level of &quot;saltiness&quot; you want. Vinegars take experimentation because they tend to be stronger and there are so many different kinds, but I like to use them with saut&amp;eacute;ed vegetables. Malt vinegar is particularly good on roasted potatoes and french fries (I also add it to my baked potatoes before adding other toppings).&#xD;&#xA;&#xD;&#xA;Oh, and because broth is so common in cooking as a flavoring component (and store-bought broth is so high in sodium), I recommend [Herb-Ox Low Sodium Bouillon][1] in packets because, while it's not as tasty as homemade broth, it's convenient to use when one only needs a little bit of broth.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hormelfoods.com/newsroom/brandinfo/HerbOxFS.aspx" />
  <row Id="2756" PostHistoryTypeId="2" PostId="1520" RevisionGUID="50458f9b-cac4-4588-9a59-664a4c0f52ba" CreationDate="2010-07-17T19:00:39.860" UserId="611" Text="Adding a bunch of parsley to the soup and cooking it for another hour or so will usually work. Parsley tends to soak up the salt somehow, at least flavour wise.&#xD;&#xA;I'm not sure how it works, but it works for me.&#xD;&#xA;Especially if I've been using fake chicken stock powder (it's we use instead of chicken stock in my vegetarian household).&#xD;&#xA;&#xD;&#xA;Anyway, a proper Jewish chicken soup should have parsley in it, so why not add more? That's what my granny taught me.&#xD;&#xA;" />
  <row Id="2758" PostHistoryTypeId="2" PostId="1522" RevisionGUID="79701d79-12ce-45cb-af03-b849c8bb62af" CreationDate="2010-07-17T19:02:47.047" UserId="210" Text="if you have too much soy sauce then the salt in it will start to preserve the meat, and if you marinate it for too long it will end up like eating [peat bog man][1].  I've had this just overnight from a soy and ginger marinade with beef.&#xD;&#xA;&#xD;&#xA;In general though I would think that the beef will be ok, but I would be less certain about the chicken. It probably depends on how fresh the meat was in the first place.&#xD;&#xA;&#xD;&#xA;Smell it and look at it.  If it looks and smells ok, then its probably good.  Any doubts and bin it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tollund_Man" />
  <row Id="2759" PostHistoryTypeId="2" PostId="1523" RevisionGUID="a7d706bf-6972-49ab-b322-1cadb1daca82" CreationDate="2010-07-17T19:03:01.183" UserId="41" Text="I can't see any reason for the marinating itself to make any difference.  If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long.&#xD;&#xA;&#xD;&#xA;Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days is recommended, and that's assuming it was fresh when you bought it (not a day before the sell-by date).  Even if it's safe, it's not going to be very *good*.  I've accidentally left raw chicken in the refrigerator and forgotten about it before, and it started to smell &quot;off&quot; after about 4 days.  I hate to say it, but I wouldn't use it at this point.&#xD;&#xA;&#xD;&#xA;As for the steak, you're *probably* okay, because you only have surface bacteria, but I would cook it *well* and *right away*.  Again, most cooks I know will recommend no more than a few days in the fridge." />
  <row Id="2760" PostHistoryTypeId="2" PostId="1524" RevisionGUID="9cdd60cd-4769-4924-8a83-8cedf07b88d8" CreationDate="2010-07-17T19:06:09.677" UserId="646" Text="My basic wheat bread recipe calls for either sugar or honey; the differences are subtle.  However, the extra moisture of the honey is overwhelmed by the variation in how much flour it needs from batch to batch; more precise recipes may require a bit of tweaking.&#xD;&#xA;&#xD;&#xA;If it's glucose that you need to avoid, fructose works really well in most cases, particularly because it can be obtained as the same white granules.  It's sweeter than sucrose, so you usually want to cut the amount by about a quarter.  That has the side effect of reducing some of the calories from your baked goods, but can affect texture or browning in certain recipes.  The differences are more pronounced in candies and ice creams, but baking should be just fine." />
  <row Id="2761" PostHistoryTypeId="2" PostId="1525" RevisionGUID="3442cf27-7567-46f5-8440-74f77b07b2cb" CreationDate="2010-07-17T19:09:47.067" UserId="358" Text="Eggs!  &#xD;&#xA;&#xD;&#xA;Try a recipe with eggs (especially freshly plucked from the chickens you have living in your back yard as we do).  My wife and I discovered [this butter pecan recipe][1] a few months ago and blew our collective loads (am I allowed to say that?) upon first taste.  We subsequently tried a chocolate recipe with eggs (as well as **melted chocolate instead of powdered**) and were quite pleased with that as well.  Better than previous batches made sans egg. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/Butter-Pecan-Ice-Cream/Detail.aspx" />
  <row Id="2762" PostHistoryTypeId="2" PostId="1526" RevisionGUID="d263f406-3e3f-4af2-b417-fa22c8890065" CreationDate="2010-07-17T19:10:02.773" UserId="611" Text="I have two methods that work well together:&#xD;&#xA;First, I keep different &quot;families&quot; of spices together. For example, the ginger, cumin and turmeric generally live near each other. I keep the oregano, thyme, basil and rosemary in their own area as well. &#xD;&#xA;&#xD;&#xA;The second method is to use different shapes/sizes of containers for different spices. Those which I use often and with different &quot;families&quot; (like salt, pepper or ginger) have distinctive shapes. Dried herps are kept in little round plastic boxes, whereas ground spices are generally in shakers.&#xD;&#xA;&#xD;&#xA;Another option is to have a spice rack on the inside of the cupboard door, where all the spices are displayed in a way that is easily readable.&#xD;&#xA;" />
  <row Id="2763" PostHistoryTypeId="2" PostId="1527" RevisionGUID="d65d8884-cba8-4e1a-a253-6cc789e6ade4" CreationDate="2010-07-17T19:11:40.743" UserId="649" Text="The longer the pieces of chicken are in dry heat, the more liquid escapes.&#xD;&#xA;&#xD;&#xA;To keep the chicken juicier without undercooking it.&#xD;&#xA;&#xD;&#xA;Brine it (increasing the salt content inside the chicken helps it retain it's moisture more).&#xD;&#xA;&#xD;&#xA;Decrease the temperature difference between when you put it on the grill and the final cooked temperature. At the very minimum, make sure the chicken is thawed all the way through, but consider starting the chicken in a crockpot or wrapped in foil in the oven.&#xD;&#xA;&#xD;&#xA;Increase the humidity of the air around the chicken. &quot;Beer butt&quot; chicken works by steaming a whole chicken from the inside while it roasts from the outside." />
  <row Id="2764" PostHistoryTypeId="5" PostId="1523" RevisionGUID="d7eed8f5-108c-4da1-a47d-9eed20d8b245" CreationDate="2010-07-17T19:12:11.880" UserId="41" Comment="added 653 characters in body; added 123 characters in body; added 47 characters in body" Text="I can't see any reason for the marinating itself to make any difference. If it's safe to leave the (un-marinated) meat in the same conditions for the same length of time, then it's safe to marinate it for that long.&#xD;&#xA;&#xD;&#xA;Five days in the refrigerator is definitely stretching it for chicken - usually no more than a few days is recommended, and that's assuming it was fresh when you bought it (not a day before the sell-by date).  Even if it's safe, it's not going to be very *good*.  I've accidentally left raw chicken in the refrigerator and forgotten about it before, and it started to smell &quot;off&quot; after about 4 days.  I hate to say it, but I wouldn't use it at this point.&#xD;&#xA;&#xD;&#xA;As for the steak, you're *probably* okay, because you only have surface bacteria, but I would cook it *well* and *right away*.  Again, most cooks I know will recommend no more than a few days in the fridge.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;P.S. I've heard people say that weak acids such as lime juice &quot;preserve&quot; the meat, but never from a reliable source; even if it worked, every marinade is different and it would be nearly impossible to predict the exact amount of time it preserves for.  You have no idea how much bacteria existed at the outset, and even if the marinade somehow helped to inhibit growth of new bacteria, the &quot;spoiled-ness&quot; of raw meat doesn't come from the bacteria itself but from the toxins they leave behind.  It's not a requirement for the bacteria to multiply in order for the food to spoil, if enough existed in the first place.&#xD;&#xA;&#xD;&#xA;Unless somebody has it on *good authority* that marinating makes any significant difference, I refuse to put any stock in that bit of folk wisdom and recommend that others be equally skeptical." />
  <row Id="2765" PostHistoryTypeId="2" PostId="1528" RevisionGUID="47961f51-1d7d-45ca-9285-43d33f76c0a5" CreationDate="2010-07-17T19:14:16.387" UserId="183" Text="&#xD;&#xA;Modern meat not being as fatty as the meat of yore, will appear dry when cooked. Brining helps the meat remain juicier.  To brine chicken, immerse it in a 10% salt solution (by weight) and keep it in the refrigerator from 3 to 24 hours.  To make a 10% solution, use 1 cup of kosher salt for every 1.4 quarts of water (5.6 cups). [Cooks Illustrated][1], a cooking magazine that develops and tests recipes, has a good brining guide.&#xD;&#xA;&#xD;&#xA;One may think that making the brine stronger would make the chicken juicier.  That is not the case.  [Above concentrations of 13%, the brine dries the meat][2]. I have tried adding spices to the brine, but I have never been able to detect their flavors in the meat.  Sometimes I replace some of the salt for sugar, as suggested by @Adam Shiemke. See the Cooks Illustrated guide for measurements with sugar and other types of salt.&#xD;&#xA;&#xD;&#xA;[1]:http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf&#xD;&#xA;[2]:http://dx.doi.org/10.1016/j.jfoodeng.2007.12.005&#xD;&#xA;" />
  <row Id="2767" PostHistoryTypeId="2" PostId="1530" RevisionGUID="9b94ed03-5801-49f2-9620-11e4efa1242e" CreationDate="2010-07-17T19:15:53.573" UserId="541" Text="Seconding the recommendations for &lt;i&gt;How to Cook Everything&lt;/i&gt; and &lt;i&gt;The New Best Recipe&lt;/i&gt;, and I have to add &lt;a href=&quot;http://www.amazon.co.uk/Delias-Complete-How-Cook-Collection/dp/0563539070/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279390681&amp;sr=8-1&quot;&gt;&lt;i&gt;How to Cook&lt;/i&gt;&lt;/a&gt; by the writer and TV presenter who taught millions of Brits: Delia Smith. It's the third hefty, indispensable volume on my cookbook shelf.&#xD;&#xA;&#xD;&#xA;But if I had to keep only one, it'd be &lt;i&gt;How to Cook Everything&lt;/i&gt; &amp;mdash; it's ridiculously exhaustive. Not just a recipe book (though it's certainly that, and in a big way), but an encyclopedia of practical cookery. It's been invaluable as I learn my way around the kitchen and the grocery aisles." />
  <row Id="2768" PostHistoryTypeId="16" PostId="1530" RevisionGUID="9b94ed03-5801-49f2-9620-11e4efa1242e" CreationDate="2010-07-17T19:15:53.573" UserId="-1" />
  <row Id="2770" PostHistoryTypeId="6" PostId="1287" RevisionGUID="fe45502f-713b-4100-8c32-7edaae7e14b0" CreationDate="2010-07-17T19:20:53.187" UserId="403" Comment="edited tags" Text="&lt;vegetables&gt;&lt;cleaning&gt;" />
  <row Id="2772" PostHistoryTypeId="2" PostId="1532" RevisionGUID="256e2c72-ac2d-449a-8bf5-a4d18bb40d69" CreationDate="2010-07-17T19:35:30.750" UserId="160" Text="You can proof your yeast to see if its still alive:&#xD;&#xA;&#xD;&#xA;Heat approx. ½ cup (100ml) of water to about 115°F (45°C). Add a tablespoon (10g) or so of sugar, stir. Water should still be above 105°F (40°C). Add a teaspoon of yeast, stir. Within 5 minutes or so, the mixture should be thoroughly foamy.&#xD;&#xA;&#xD;&#xA;If its not thoroughly foamy, yeast is bad (dead), dispose of it.&#xD;&#xA;&#xD;&#xA;*(Note: Metric conversions above are rounded, just like the imperial units. Don't use these conversions for baking, but proofing yeast doesn't need anything exact.)*" />
  <row Id="2773" PostHistoryTypeId="2" PostId="1533" RevisionGUID="6f9573eb-9e9a-463a-8c13-380a0646fb52" CreationDate="2010-07-17T19:42:36.990" UserId="649" Text="The right tool for the right job. Non-stick is great for pancakes, eggs, or grilled cheese sandwiches, steel is great for searing meat and being able blend something right in the pan, cast iron is great for slow cooking and frying.&#xD;&#xA;&#xD;&#xA;I think a very minimum solution set is a cast iron skillet and a large stainless steel frying pan and steel sauce pan. Adding a non-stick griddle/square pan and medium frying pan helps round out a set." />
  <row Id="2774" PostHistoryTypeId="2" PostId="1534" RevisionGUID="fef0539a-1836-4781-94cc-1ae96a592a4e" CreationDate="2010-07-17T19:47:38.257" UserId="599" Text="The freezer is absolutely the best place to store bread you want to keep for more than a day or two (depending on the bread - baguettes keep fresh for only hours, multi-grain sourdough for much longer). Suck the air out of the bag so it doesn't get frosty, and slice before freezing if you want to use it by the slice. A few seconds in the microwave and the previously-frozen slice will be in very good shape. This won't work as well for something really crusty - the crust will lose it's crunch - but you really can't keep crusty bread long no matter what you do. &#xD;&#xA;&#xD;&#xA;Don't keep bread in the refrigerator. It will go stale and get moldy quickly. " />
  <row Id="2775" PostHistoryTypeId="2" PostId="1535" RevisionGUID="49ecf554-2dc0-421b-bedf-e921a24a9b2e" CreationDate="2010-07-17T19:47:44.777" UserId="160" Text="How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?" />
  <row Id="2776" PostHistoryTypeId="1" PostId="1535" RevisionGUID="49ecf554-2dc0-421b-bedf-e921a24a9b2e" CreationDate="2010-07-17T19:47:44.777" UserId="160" Text="Techniques to get a nice golden-brown crust on bread" />
  <row Id="2777" PostHistoryTypeId="3" PostId="1535" RevisionGUID="49ecf554-2dc0-421b-bedf-e921a24a9b2e" CreationDate="2010-07-17T19:47:44.777" UserId="160" Text="&lt;baking&gt;&lt;bread&gt;&lt;appearance&gt;" />
  <row Id="2781" PostHistoryTypeId="2" PostId="1537" RevisionGUID="6cb6ba4f-1113-4709-8392-b45a26311d63" CreationDate="2010-07-17T19:50:45.143" UserId="181" Text="*For the title: I'm not sure if &quot;elastic&quot; is the perfect word here, so is anyone knows better one - put it in the comment.*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I like thin pizza crust, but when I've made it myself it was hard and stiff - not very pleasant to eat. &#xD;&#xA;&#xD;&#xA;I know that making a dough isn't an easy task, but I would like to hear your tips. What should pay attention to avoid hard and stiff crust?&#xD;&#xA;&#xD;&#xA;I've heard about putting a pot with water into the oven to increase moisture.&#xD;&#xA;How about existence of oil in dough, does it change anything?&#xD;&#xA;How about flour type?" />
  <row Id="2782" PostHistoryTypeId="1" PostId="1537" RevisionGUID="6cb6ba4f-1113-4709-8392-b45a26311d63" CreationDate="2010-07-17T19:50:45.143" UserId="181" Text="How to make pizza crust thin and elastic at the same time?" />
  <row Id="2783" PostHistoryTypeId="3" PostId="1537" RevisionGUID="6cb6ba4f-1113-4709-8392-b45a26311d63" CreationDate="2010-07-17T19:50:45.143" UserId="181" Text="&lt;baking&gt;&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="2784" PostHistoryTypeId="5" PostId="1164" RevisionGUID="5c710589-c8dd-4e70-ab4c-dc92e028943c" CreationDate="2010-07-17T19:53:36.667" UserId="120" Comment="added 90 characters in body" Text="I use thin chopped bacon slices(uncooked) as a flavoring agent. Also drop 1-2 eggs in there and stir, this adds texture. &#xD;&#xA;&#xD;&#xA;I normally stir-fry some chopped steak on the side and dump in the ramen afterwards. I don't use the seasoning pack that comes with the ramen. For flavoring, I use ponzu sauce, soy sauce and vinegar mixed with garlic powder.&#xD;&#xA;&#xD;&#xA;Here's my process with photos:&#xD;&#xA;&#xD;&#xA;http://www.flickr.com/photos/jinny76/sets/72157607170272817/&#xD;&#xA;&#xD;&#xA;Final step:&#xD;&#xA;&#xD;&#xA;&lt;img src=&quot;http://farm4.static.flickr.com/3268/2838145672_a521cf59c5.jpg&quot;&gt;" />
  <row Id="2785" PostHistoryTypeId="2" PostId="1538" RevisionGUID="cca796f8-a040-4f31-99d1-e1fe9ef15c62" CreationDate="2010-07-17T19:53:53.373" UserId="652" Text="I know that this may sound silly, but if you pickup a phosphorus match, and bite the base of it (with little red head sticking outside) while you cut onions, you will not cry.&#xD;&#xA;&#xD;&#xA;Try it.&#xD;&#xA;&#xD;&#xA;Also, after peeling the onion, give it a little quick pass under tap water, before you start cutting it, it helps with not crying." />
  <row Id="2786" PostHistoryTypeId="2" PostId="1539" RevisionGUID="f9bc8d61-e6f5-4ce0-9f08-1854fa9f68db" CreationDate="2010-07-17T19:58:47.247" UserId="60" Text="The trick is steam and high heat. &#xD;&#xA;&#xD;&#xA;* Heat your oven up to 450 F (230 C). &#xD;&#xA;* Bring a pot of water to boil on your stove. &#xD;&#xA;* Once boiling, pour the water into a deep roasting pan on the bottom shelf of your oven. If you can place it directly on the bottom of your oven (it doesn't obstruct vents) then that is ok too. 1&quot; (2.5 cm) of water is enough. &#xD;&#xA;* Let the steam build up for 5 minutes&#xD;&#xA;* Spray your baguettes with water, they should be rather nicely wet. Don't forget to slash them as well&#xD;&#xA;* Put your baguettes in the oven on the top shelf. **BE CAREFUL** opening your oven. Don't let the steam blast you in your face or other exposed body parts. Let it dissipate a bit.&#xD;&#xA;* 5 minutes into baking, spray the baguettes again (be careful)&#xD;&#xA;* 10 minutes into baking, spray the baguettes again&#xD;&#xA;* 15 minutes into baking, **carefully** remove the tin of water from the oven&#xD;&#xA;* Let bake for a final 20 minutes&#xD;&#xA;&#xD;&#xA;Depending on how even your oven is browning the crust you may need to turn the pan at the spray intervals." />
  <row Id="2787" PostHistoryTypeId="2" PostId="1540" RevisionGUID="b77549fa-844f-433c-b39a-705976641ee6" CreationDate="2010-07-17T20:00:51.860" UserId="653" Text="Be careful with temperature and baking time. Bake on the highest temperature available (250C in my oven) for around 10 minutes. Look for golden color. When it gets nice, brownish tone, it's to late." />
  <row Id="2788" PostHistoryTypeId="2" PostId="1541" RevisionGUID="d781c4f4-3f2f-4793-a181-cd29fdd2f92d" CreationDate="2010-07-17T20:26:04.013" UserId="219" Text="My favourites:&#xD;&#xA;&#xD;&#xA;* [Pioneer Woman Cooks](http://thepioneerwoman.com/cooking/)&#xD;&#xA;* [Simply Recipes](http://simplyrecipes.com/)" />
  <row Id="2789" PostHistoryTypeId="2" PostId="1542" RevisionGUID="689f939e-a382-4d8c-9bf8-74e0f19ff26f" CreationDate="2010-07-17T20:32:28.007" UserId="67" Text="I've done it a few different ways -- &#xD;&#xA;&#xD;&#xA;* husked, desilked, over indirect or low heat : my current favorite method; brings out the sweetness of the corn without the grassy qualities; have enough time to turn it without charring, but if you're late turning, won't instantly turn into charcoal.  Takes maybe 15-20 min.  Still works for corn that's been sitting for a couple of days, without much prep.&#xD;&#xA;&#xD;&#xA;* husked, desilked, straight over direct heat : had to work quick, or they'd get overly charred, but very easy to prep, and cooks really quickly.&#xD;&#xA;&#xD;&#xA;* husked, desilked, wrapped in foil : not bad, less likely to char, but I'm lazy and it's extra work (and quite a bit of foil if you're doing a dozen ears).&#xD;&#xA;&#xD;&#xA;* husk on, but trimmed the husk and silk that went past the ear : (unsoaked; the ears were fresh from a road-side stand) : No bad, still had to de-silk after cooking, but gave it a grassy note which wasn't my favorite.  (if you're a fan of green peppers, you might like it). &#xD;&#xA;&#xD;&#xA;* husk on, opened, de-silked, then wrapped back up in the husk : much more effort than other methods; gives the corn a grassy quality to it&#xD;&#xA;&#xD;&#xA;Now, if you're cooking over campfire ... then yes, I'd soak the husks, or go with aluminum foil ... but a grill where I have more control: husked, straight on the grill.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="2791" PostHistoryTypeId="2" PostId="1544" RevisionGUID="c22d00ab-5d53-444b-8573-e594af0bb38e" CreationDate="2010-07-17T20:37:39.680" UserId="67" Text="When they're still young, I grill them -- &#xD;&#xA;&#xD;&#xA;* trim ends&#xD;&#xA;* cut into planks about 1/4&quot; to 3/8&quot; thick (~1cm)&#xD;&#xA;* toss in olive oil&#xD;&#xA;* sprinkle with salt&#xD;&#xA;* grill over direct heat&#xD;&#xA;* flip when you develop good char marks.&#xD;&#xA;* pull from the grill once the other side is slightly charred.&#xD;&#xA;&#xD;&#xA;As they get older, the seed cavity starts developing -- you can cut the sides off, leaving the middle, but it's just not as sweet." />
  <row Id="2792" PostHistoryTypeId="2" PostId="1545" RevisionGUID="22893fc4-6907-42d4-9f5f-ce9918d931cf" CreationDate="2010-07-17T20:43:05.050" UserId="190" Text="While health concerns for storing meat are very real, in the scope of this question it's actually not an issue. No amount of time you are going to marinate something that will yield a good result is going to pose a health hazard unless your meat is near expiration to begin with. Consider the following:&#xD;&#xA;&#xD;&#xA; 1. For most marinades, you will get very little difference flavor-wise from 20 minutes or several hours. In fact, you will get the most flavor by doing a short marinating right before cooking, then reapplying a coating of the marinade just before the food is done cooking.&#xD;&#xA;&#xD;&#xA; 2. For marinades that are meant to soak for more than a few hours, they generally call for about 24 hours. This is not an unsafe length of time. Longer than 24 hours is going to have no positive effects on your food...&#xD;&#xA;&#xD;&#xA; 3. UNLESS you happen to be brining the meat. For brining you may be leaving your meat sitting for much longer, but it is in solution specifically designed to preserve the meat and kill bacteria.&#xD;&#xA;&#xD;&#xA;So all in all, as long as you follow general health and safety principles with your food, you'll be just fine." />
  <row Id="2793" PostHistoryTypeId="5" PostId="1512" RevisionGUID="b9086235-e876-4599-a41f-86820aa2e084" CreationDate="2010-07-17T20:54:29.657" UserId="183" Comment="fixed a sentence" Text="In France, white button mushrooms are called champignons.  Before refrigeration was common, books suggested [not to keep cooked mushrooms or reheat them][1], because undercooked mushrooms would quickly spoil.  If you cooked them and later keep them in the refrigerator, it is safe to reheat mushrooms.  Treat mushrooms as you would treat meat.&#xD;&#xA;&#xD;&#xA;Mushrooms are mainly water, so they reheat well in the microwave.  Do it on low power. Depending on the coking technique, the texture may change by using high power.     &#xD;&#xA;&#xD;&#xA;[1]:http://www.eufic.org/page/en/faqid/why-not-reheat-mushrooms/" />
  <row Id="2794" PostHistoryTypeId="2" PostId="1546" RevisionGUID="03241f77-b4fc-487c-bad0-2b9dc95dac7d" CreationDate="2010-07-17T20:59:21.483" UserId="419" Text="I have had excellent results with beer can chicken.  Start with a 4 to 5 pound fryer chicken, A large roaster (over 5 pounds) will burn before it gets done.  Wash and dry with paper towels.  I usually just coat all over with any rub I happen to have around. Season salt works good too.  I have the grill preheating for 5 min and then on goes the chicken, the can and the two legs form a kind of tripod for it to sit nicely on the grill.  The heat goes to low on all three burners and 60 to 70 minutes later it is ready to eat.  No fuss, no hot kitchen, year round.  I have played around with putting various things in the can, beer, water with &quot;additives&quot; but at least to my taste buds, an empty can works good.  I just fish one out of the recycling bin: )&#xD;&#xA;" />
  <row Id="2795" PostHistoryTypeId="2" PostId="1547" RevisionGUID="9cc69835-1740-4847-b4df-a58d86ffc165" CreationDate="2010-07-17T21:06:31.733" UserDisplayName="Alex M." Text="LoveToKnow has lots of top 10 lists. Here's their list of top 10 recipe websites:&#xD;&#xA;&#xD;&#xA;http://www.lovetoknow.com/top10/recipes.html&#xD;&#xA;&#xD;&#xA;I've found Epicurious useful." />
  <row Id="2796" PostHistoryTypeId="2" PostId="1548" RevisionGUID="ee86fdfb-483c-44a2-8b00-e49b993d3a8d" CreationDate="2010-07-17T21:12:20.613" UserId="660" Text="allrecipes.com is fantastic, you can rate recipes and provide comments related to adjustments made. I've made so many delicious dishes from this site!" />
  <row Id="2797" PostHistoryTypeId="2" PostId="1549" RevisionGUID="2398c11c-2be3-4f4b-87da-773692dbd996" CreationDate="2010-07-17T21:12:53.373" UserId="328" Text="There is wide variety of different recipes on the Internet, and just searching on a few sites is limiting.  I prefer Googling for recipes and picking or combining the ones which sound best to me.  Cooking is a art, express yourself!" />
  <row Id="2798" PostHistoryTypeId="2" PostId="1550" RevisionGUID="e0bcbaad-8433-4fc2-a3fb-b732df408f04" CreationDate="2010-07-17T21:15:45.013" UserId="661" Text="[BBC Good Food][1] is a great UK based recipe site.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/" />
  <row Id="2799" PostHistoryTypeId="2" PostId="1551" RevisionGUID="9dcbe867-48d6-49e4-943a-7f6158329f9c" CreationDate="2010-07-17T21:16:26.857" UserId="419" Text="Is it OK to leave the skin on the apples when making an apple pie?  With most of the nutrition in the skin this seems like a good idea. I wonder if there will be chewy strings of peel or if they will cook tender.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2800" PostHistoryTypeId="1" PostId="1551" RevisionGUID="9dcbe867-48d6-49e4-943a-7f6158329f9c" CreationDate="2010-07-17T21:16:26.857" UserId="419" Text="Apple Pie -- Peel or not" />
  <row Id="2801" PostHistoryTypeId="3" PostId="1551" RevisionGUID="9dcbe867-48d6-49e4-943a-7f6158329f9c" CreationDate="2010-07-17T21:16:26.857" UserId="419" Text="&lt;pie&gt;" />
  <row Id="2802" PostHistoryTypeId="4" PostId="1511" RevisionGUID="4b3ef525-10a8-483b-8836-01009238512a" CreationDate="2010-07-17T21:32:56.210" UserId="60" Comment="edited title" Text="How long is it safe to marinate meat?" />
  <row Id="2803" PostHistoryTypeId="6" PostId="1551" RevisionGUID="802b76cf-561d-46ab-a012-72d5e33f470f" CreationDate="2010-07-17T21:33:15.960" UserId="69" Comment="edited tags" Text="&lt;subjective&gt;&lt;pie&gt;" />
  <row Id="2804" PostHistoryTypeId="2" PostId="1552" RevisionGUID="7526b66f-135e-4519-ab60-c8312a948fe9" CreationDate="2010-07-17T21:37:11.013" UserId="517" Text="Grind your peppercorns in a spice grinder, then put them in a large, fine meshed sieve and tap them over a large bowl. The spice will fall through and the husks will stay in the sieve. Should take about 5 minutes max.&#xD;&#xA;&#xD;&#xA;Alternatively, buy them pre-ground." />
  <row Id="2805" PostHistoryTypeId="4" PostId="1457" RevisionGUID="ad0c8062-8a48-483d-9478-6ea742bf6359" CreationDate="2010-07-17T21:39:42.060" UserId="60" Comment="edited title; edited title" Text="How do you keep chicken breast juicy when grilling?" />
  <row Id="2806" PostHistoryTypeId="2" PostId="1553" RevisionGUID="dfe1b902-679e-432f-94ea-72f66c09523c" CreationDate="2010-07-17T21:44:58.500" UserId="660" Text="when you are done grilling your corn...try taking 1/2 Lime dipped in Sea Salt and rub on to your corn...delicious!!!" />
  <row Id="2807" PostHistoryTypeId="5" PostId="1481" RevisionGUID="6495a619-5d33-4af8-8adc-20bf2005dfa0" CreationDate="2010-07-17T21:45:36.147" UserId="60" Comment="deleted 2 characters in body; edited tags; deleted 2 characters in body; edited title; deleted 34 characters in body" Text="Do you remove peel and wrap it in tin foil ?&#xD;&#xA;&#xD;&#xA;Do you put it directly on gril (with peel) ?&#xD;&#xA;&#xD;&#xA;How much time ?" />
  <row Id="2808" PostHistoryTypeId="6" PostId="1481" RevisionGUID="6495a619-5d33-4af8-8adc-20bf2005dfa0" CreationDate="2010-07-17T21:45:36.147" UserId="60" Comment="deleted 2 characters in body; edited tags; deleted 2 characters in body; edited title; deleted 34 characters in body" Text="&lt;grilling&gt;&lt;corn&gt;&lt;corn-on-the-cob&gt;&lt;barbecue&gt;" />
  <row Id="2809" PostHistoryTypeId="4" PostId="1481" RevisionGUID="6495a619-5d33-4af8-8adc-20bf2005dfa0" CreationDate="2010-07-17T21:45:36.147" UserId="60" Comment="deleted 2 characters in body; edited tags; deleted 2 characters in body; edited title; deleted 34 characters in body" Text="How do you cook corn on the cob on BBQ ?" />
  <row Id="2810" PostHistoryTypeId="5" PostId="1398" RevisionGUID="56a4d72f-a216-4080-8893-5ddeb95b70a5" CreationDate="2010-07-17T21:50:00.933" UserId="41" Comment="Assuming &quot;champions&quot; was actually &quot;champignons&quot;, French for mushrooms... say it English next time, please.; edited title" Text="What happens inside mushrooms when you reheat them?&#xD;&#xA;&#xD;&#xA;Is it always unsafe to reheat them or is there something you can do to safely reheat them?" />
  <row Id="2811" PostHistoryTypeId="4" PostId="1398" RevisionGUID="56a4d72f-a216-4080-8893-5ddeb95b70a5" CreationDate="2010-07-17T21:50:00.933" UserId="41" Comment="Assuming &quot;champions&quot; was actually &quot;champignons&quot;, French for mushrooms... say it English next time, please.; edited title" Text="Can mushrooms be re-heated safely?" />
  <row Id="2812" PostHistoryTypeId="6" PostId="1398" RevisionGUID="56a4d72f-a216-4080-8893-5ddeb95b70a5" CreationDate="2010-07-17T21:50:00.933" UserId="41" Comment="Assuming &quot;champions&quot; was actually &quot;champignons&quot;, French for mushrooms... say it English next time, please.; edited title" Text="&lt;food-safety&gt;&lt;mushrooms&gt;" />
  <row Id="2813" PostHistoryTypeId="2" PostId="1554" RevisionGUID="a068ab86-f67c-4e1c-b547-3dd6d4bb9547" CreationDate="2010-07-17T21:57:10.023" UserDisplayName="yai_man" Text="BBQ Expert Steven Raichlen recommends cooking it under a brick. http://www.primalgrill.org/season2/recipes/202_recipes.html&#xD;&#xA;" />
  <row Id="2814" PostHistoryTypeId="2" PostId="1555" RevisionGUID="48b81647-195e-49ed-9419-0ce289ce1ba7" CreationDate="2010-07-17T22:20:34.390" UserId="233" Text="I husk, add a little butter and salt, wrap in foil and put them on the edge of the grill, turning 1/4 to 1/3 turn every 7-10 minutes or so. " />
  <row Id="2815" PostHistoryTypeId="2" PostId="1556" RevisionGUID="a08ee76f-f4bd-40ac-a6d9-7b2504d51f35" CreationDate="2010-07-17T22:20:59.147" UserId="220" Text="[Jacques Pépin's Complete Techniques][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jacques-Pépins-Complete-Techniques-Pépin/dp/1579121659" />
  <row Id="2816" PostHistoryTypeId="16" PostId="1556" RevisionGUID="a08ee76f-f4bd-40ac-a6d9-7b2504d51f35" CreationDate="2010-07-17T22:20:59.147" UserId="-1" />
  <row Id="2817" PostHistoryTypeId="2" PostId="1557" RevisionGUID="6df50371-ebf0-49df-babb-f40ed658df2e" CreationDate="2010-07-17T22:28:46.910" UserId="632" Text="I generally use a fairly wet dough and add oil as well. One of the keys is to keep kneading to a bare minimum. This makes for a lighter dough because it has more air bubbles - kneading kills them. As for flour type, I like '00' type, but there are advantages to other types of flours - as 00 absorbs less water.&#xD;&#xA;&#xD;&#xA;If you want to read a completely comprehensive guide to a lot of the factors, this is worth a read...&#xD;&#xA;&#xD;&#xA;http://www.varasanos.com/PizzaRecipe.htm" />
  <row Id="2818" PostHistoryTypeId="2" PostId="1558" RevisionGUID="8ce4233f-e68d-4f06-b757-b5b8c8b616a1" CreationDate="2010-07-17T22:29:19.547" UserId="288" Text="In my experience cookbooks always tell you to peel the apples, and professional apple pies will always have the peels removed. Cooking at home, though, I often leave them on, especially if I know the apples are organic. I think the peels add flavor and texture, and as you mention, nutrition. &#xD;&#xA;" />
  <row Id="2819" PostHistoryTypeId="2" PostId="1559" RevisionGUID="63498917-8dfe-459e-bd64-1f97b9d69cdc" CreationDate="2010-07-17T22:34:00.353" UserId="632" Text="I like http://www.fxcuisine.com a lot - the photography is amazing and there's an awful lot of great recipes. I'd particularly recommend the real bolognese recipe on it.  " />
  <row Id="2820" PostHistoryTypeId="2" PostId="1560" RevisionGUID="81e4cf14-ec7d-419e-96b5-b4f5d0239d9b" CreationDate="2010-07-17T22:42:48.910" UserId="632" Text="Slightly off topic as they don't really have many recipes in but I find the following three reference books really valuable...&#xD;&#xA;&#xD;&#xA;[On Food and Cooking: The Science and Lore of the Kitchen - by Harold McGee][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Really useful reference book about cooking processes and ingredients. Want to know why something is working or not working the way it is, or how to cook that mystery ingredient. McGee is your man.&#xD;&#xA;&#xD;&#xA;[The Oxford Companion to Food - Alan Davidson ][2]&#xD;&#xA;&#xD;&#xA;An encyclopedia of food knowledge, ingredients and gastronomical history. Very down to earth and well written too.&#xD;&#xA;&#xD;&#xA;[Larousse Gastronomique][3]&#xD;&#xA;&#xD;&#xA;If you want to learn about classic European cooking this is the book to have. All of those classic techniques and gastronomy in one book. Lots of recipes as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279406196&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/Oxford-Companion-Food-2nd-Ed/dp/B002HJ3KC2/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279406321&amp;sr=1-1&#xD;&#xA;  [3]: http://www.amazon.com/Larousse-Gastronomique-Prosper-Montagne/dp/0609609718/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279406468&amp;sr=1-1" />
  <row Id="2821" PostHistoryTypeId="16" PostId="1560" RevisionGUID="81e4cf14-ec7d-419e-96b5-b4f5d0239d9b" CreationDate="2010-07-17T22:42:48.910" UserId="-1" />
  <row Id="2822" PostHistoryTypeId="2" PostId="1561" RevisionGUID="9c8b34c6-0bf9-478f-a9f3-7c192da1de87" CreationDate="2010-07-17T22:42:59.750" UserId="19" Text="Torani Peach Syrup!&#xD;&#xA;&#xD;&#xA;![Picture of Torani Peach Syrup][1]&#xD;&#xA;&#xD;&#xA;It's readily available online or at coffee shop supply outlets. [Amazon link][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://ecx.images-amazon.com/images/I/31789JOAlUL._SL500_AA300_.jpg&#xD;&#xA;  [2]: http://www.amazon.com/Torani-Peach-Syrup-750-ml/dp/B000GZGWSI&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2823" PostHistoryTypeId="2" PostId="1562" RevisionGUID="5e51539f-1d1e-4f07-9c27-234c4b4c9de2" CreationDate="2010-07-17T22:43:52.213" UserId="561" Text="I really like watching [Good Eats][1], so I end up searching the [foodnetwork.com recipes][2] first.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/recipes/index.html&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes-and-cooking/index.html" />
  <row Id="2824" PostHistoryTypeId="2" PostId="1563" RevisionGUID="5af666da-a71d-4b64-a543-8475d215dc88" CreationDate="2010-07-17T22:50:01.740" UserId="568" Text="You should peel your apples. If you don't it gets hard and rough and isn't pleasant. The nutritional value is pretty much lost because it gets cooked. Just eat the peel you've got left :)" />
  <row Id="2826" PostHistoryTypeId="2" PostId="1564" RevisionGUID="981bc7fa-5205-4d60-83e4-3812b28d3cac" CreationDate="2010-07-17T22:55:14.323" UserId="568" Text="You can peel it and slice it, add some lemon and salt and eat it raw as a fresh salad. It goes very well with fresh green apple, lettuce and a cold potato salad. It's highly recommended to eat fresh and not cooked. You need to make sure you peel it properly first though." />
  <row Id="2827" PostHistoryTypeId="2" PostId="1565" RevisionGUID="b0ed9d12-517c-49d1-a3b8-12e2a6e1088e" CreationDate="2010-07-17T23:02:03.140" UserId="344" Text="From recipes to taste tests to equipment reviews, I've had great success with [Cook's Illustrated][1].&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com" />
  <row Id="2828" PostHistoryTypeId="2" PostId="1566" RevisionGUID="076d5295-9368-4bc2-8bf7-23b5f17f854e" CreationDate="2010-07-17T23:02:37.290" UserId="568" Text="How do you know when Dover Sole is fresh?&#xD;&#xA;&#xD;&#xA;According to [this other question](http://cooking.stackexchange.com/questions/517/how-can-i-tell-fresher-fish-apart), about all fish, you have a few ways to know:&#xD;&#xA;&#xD;&#xA;- the gills should be bright red&#xD;&#xA;- the skin/scales should be bright and shiny like metal&#xD;&#xA;- this fish shouldn't really smell of anything except 'watery'&#xD;&#xA;- the flesh should rebound quickly when pressed&#xD;&#xA;- the eyes should be bright and clear&#xD;&#xA;- really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back.&#xD;&#xA;&#xD;&#xA;And all of these ways don't work, because the fish bores under sand and lives there. Is there any way to tell with Dover Sole?" />
  <row Id="2829" PostHistoryTypeId="1" PostId="1566" RevisionGUID="076d5295-9368-4bc2-8bf7-23b5f17f854e" CreationDate="2010-07-17T23:02:37.290" UserId="568" Text="How to know if Dover Sole is fresh?" />
  <row Id="2830" PostHistoryTypeId="3" PostId="1566" RevisionGUID="076d5295-9368-4bc2-8bf7-23b5f17f854e" CreationDate="2010-07-17T23:02:37.290" UserId="568" Text="&lt;fish&gt;&lt;shopping&gt;&lt;fresh&gt;" />
  <row Id="2831" PostHistoryTypeId="2" PostId="1567" RevisionGUID="6ea9da85-6510-4d8c-9439-2dffeaa0e080" CreationDate="2010-07-17T23:03:34.713" UserId="229" Text="I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper.&#xD;&#xA;&#xD;&#xA;What other suggestions do you have for flavorings?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2832" PostHistoryTypeId="1" PostId="1567" RevisionGUID="6ea9da85-6510-4d8c-9439-2dffeaa0e080" CreationDate="2010-07-17T23:03:34.713" UserId="229" Text="What flavorings do you use for sour pickles?" />
  <row Id="2833" PostHistoryTypeId="3" PostId="1567" RevisionGUID="6ea9da85-6510-4d8c-9439-2dffeaa0e080" CreationDate="2010-07-17T23:03:34.713" UserId="229" Text="&lt;food-preservation&gt;" />
  <row Id="2835" PostHistoryTypeId="2" PostId="1568" RevisionGUID="66439386-e4b2-4ef9-b8bf-f337170adda9" CreationDate="2010-07-17T23:13:59.377" UserId="668" Text="I always seem to come back to the cookbooks written by Giada de Laurentiis.  Giada's Family Dinners has a lot of my families favorite recipes." />
  <row Id="2836" PostHistoryTypeId="16" PostId="1568" RevisionGUID="66439386-e4b2-4ef9-b8bf-f337170adda9" CreationDate="2010-07-17T23:13:59.377" UserId="-1" />
  <row Id="2837" PostHistoryTypeId="2" PostId="1569" RevisionGUID="483d7eb8-3506-4a8f-8c09-c9183a6f8da3" CreationDate="2010-07-17T23:14:33.777" UserId="669" Text="I would defiantly go for a cast iron skillet. After reading this blog post on Salt and Fat - http://saltandfat.com/post/535900861/the-cast-iron-skillet I decided to give it a go.&#xD;&#xA;I picked one up from my local camping store for about (AU)$20. Once properly seasoned it is surprisingly non stick. &#xD;&#xA;&#xD;&#xA;I've been using it now for the last couple of months and have cooked everything from pancakes, chili, curry, sausages and chicken all without any issues.&#xD;&#xA;&#xD;&#xA;The only downside so far is that it can take a while to heat up and if it gets too hot it tends to smoke out the whole house.&#xD;&#xA;&#xD;&#xA;Hope that helps" />
  <row Id="2838" PostHistoryTypeId="2" PostId="1570" RevisionGUID="496ff749-240f-4696-b494-277da8b3346e" CreationDate="2010-07-17T23:15:42.917" UserId="624" Text="Depends on the apple. Apples with softer skins will bake to a more even consistancy, but apples with tough skin (the 'shiny' kinds like mackintosh or red delicious) tend to get caught in your teeth and throat, and are generally a pain to eat.&#xD;&#xA;&#xD;&#xA;If you do make a pie with the skins on, use smaller pieces of apple or slice around the apples to create shorter pieces of peel. These are easier to eat and don't get caught in your mouth as much." />
  <row Id="2839" PostHistoryTypeId="2" PostId="1571" RevisionGUID="c6e9c77f-702f-4539-8109-04fd25f9ac17" CreationDate="2010-07-17T23:16:36.080" UserId="624" Text="An egg might help keep things moist, and therefore more elastic. I suspect oil won't help much, but I haven't compared.&#xD;&#xA;&#xD;&#xA;A great pizza tip is to heat a cast iron skillet on high until is starts to smoke, slap the pizza in it, and shove under the brolier for just long enough to melt the cheese. This cooks the crust like a real pizza oven, which is uaually something like 600-800*F.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2840" PostHistoryTypeId="2" PostId="1572" RevisionGUID="793ffc1a-3be9-48ef-8fb1-f11487343617" CreationDate="2010-07-17T23:19:28.493" UserId="670" Text="I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie." />
  <row Id="2841" PostHistoryTypeId="1" PostId="1572" RevisionGUID="793ffc1a-3be9-48ef-8fb1-f11487343617" CreationDate="2010-07-17T23:19:28.493" UserId="670" Text="Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?" />
  <row Id="2842" PostHistoryTypeId="3" PostId="1572" RevisionGUID="793ffc1a-3be9-48ef-8fb1-f11487343617" CreationDate="2010-07-17T23:19:28.493" UserId="670" Text="&lt;ingredients&gt;&lt;pie&gt;&lt;dough&gt;&lt;basics&gt;&lt;baking&gt;" />
  <row Id="2843" PostHistoryTypeId="2" PostId="1573" RevisionGUID="64045e86-a2ce-4ad6-bc35-ffa122dba267" CreationDate="2010-07-17T23:26:08.810" UserId="215" Text="I would throw in Bay Leaf as well, along with dried red chilies.  I think the standards are Basil, Thyme, Oregano and Marjoram...  Rosemary is not always considered Italian." />
  <row Id="2844" PostHistoryTypeId="2" PostId="1574" RevisionGUID="6e89d6b8-38dc-441b-867a-22a3ac97ca4b" CreationDate="2010-07-17T23:30:07.587" UserDisplayName="madog" Text="At one point I owned about fifteen or eighteen feet of bookshelves filled with cookbooks, plus a couple of crates of Gourmet and Bon Appetit magazines.  When I found SOAR (searchable online archive of recipes), I got rid of all of it except for seven books:&#xD;&#xA;&#xD;&#xA;Bruce Cost's Book of Chinese Ingredients&#xD;&#xA;Chinese Gastronomy by Hsiang Ju Lin and Tsui Feng Lin&#xD;&#xA;Taste of the East, by Deh-Ta Hsiang, Rafi Fernandez, and Steven Wheeler&#xD;&#xA;Diana Kennedy's Cuisine of Mexico&#xD;&#xA;Joy of Cooking&#xD;&#xA;and two spiral bound &quot;fundraiser cookbooks, one on Sonoran cooking and one by a Colorado church on pioneer recipes.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="2845" PostHistoryTypeId="16" PostId="1574" RevisionGUID="6e89d6b8-38dc-441b-867a-22a3ac97ca4b" CreationDate="2010-07-17T23:30:07.587" UserId="-1" />
  <row Id="2846" PostHistoryTypeId="2" PostId="1575" RevisionGUID="a4be479a-00cd-4ab6-8c64-aed6121ec423" CreationDate="2010-07-17T23:39:29.897" UserId="668" Text="A simple brine of kosher salt and water has never let me down.  " />
  <row Id="2847" PostHistoryTypeId="2" PostId="1576" RevisionGUID="2e56db11-e823-4452-8dfa-ba0f46bcb935" CreationDate="2010-07-17T23:43:38.033" UserId="624" Text="Lard makes flakier crusts, but I think that butter makes better crust because it imparts more flavor." />
  <row Id="2848" PostHistoryTypeId="5" PostId="1568" RevisionGUID="424417a6-1e65-4e7d-be8f-2761b39fa5c5" CreationDate="2010-07-17T23:45:12.290" UserId="668" Comment="edited body" Text="I always seem to come back to the cookbooks written by Giada de Laurentiis.  Giada's Family Dinners has a lot of my family's favorite recipes." />
  <row Id="2849" PostHistoryTypeId="2" PostId="1577" RevisionGUID="e2e6d504-7b6c-41fb-a6ac-64cd5ba48f6f" CreationDate="2010-07-17T23:55:12.100" UserId="632" Text="I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. What are they feeding chickens there?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2850" PostHistoryTypeId="1" PostId="1577" RevisionGUID="e2e6d504-7b6c-41fb-a6ac-64cd5ba48f6f" CreationDate="2010-07-17T23:55:12.100" UserId="632" Text="Why are Italian eggs so yellow?" />
  <row Id="2851" PostHistoryTypeId="3" PostId="1577" RevisionGUID="e2e6d504-7b6c-41fb-a6ac-64cd5ba48f6f" CreationDate="2010-07-17T23:55:12.100" UserId="632" Text="&lt;eggs&gt;" />
  <row Id="2852" PostHistoryTypeId="5" PostId="1337" RevisionGUID="0a0fcac2-31fb-4371-8e86-ccac532458be" CreationDate="2010-07-17T23:56:01.177" UserId="449" Comment="added 23 characters in body" Text="This just means the potato has been exposed to light and has produced chlorophyll (the green color). It is perfectly safe to eat, minus the green areas.&#xD;&#xA;&#xD;&#xA;Producing the chlorophyll also produces solanine, which is toxic in large quantities. Remove the green parts and don't eat more than 4lbs and you'll be fine.&#xD;&#xA;&#xD;&#xA;For detailed information, see this link.&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/are-green-potatoes-poisonous.htm" />
  <row Id="2853" PostHistoryTypeId="2" PostId="1578" RevisionGUID="6288ec82-8aed-49b2-863e-80f79bdd0887" CreationDate="2010-07-18T00:04:02.237" UserId="468" Text="Soak whole ears in the husk in a bowl of water.   Gently peel back husk (do not detach), remove silk, rub on some garlic butter if you like, then replace the husk.  Tie with kitchen twine if necessary.&#xD;&#xA;&#xD;&#xA;Grill for 20 mins, turning every 5." />
  <row Id="2855" PostHistoryTypeId="2" PostId="1580" RevisionGUID="1dc60912-f01f-4616-8719-c0da003350fd" CreationDate="2010-07-18T00:23:32.993" UserId="212" Text="In a recent [talk at TED][1], chef Jamie Oliver suggests every child leaving school (I'm assuming high-school) should know how to cook ten recipes.  I agree with him and think that is a great suggestion to improve their lives.  I'd love to encourage my children to cook for themselves regularly when they start living on their own, and keep restaurant meals as a treat rather than a necessity.&#xD;&#xA;&#xD;&#xA;The recipes should be beyond beginner level cooking (open can, heat soup) but not so complex they lose interest.  They'll also likely be living on a budget, so eating healthfully at a low cost is critical as well.  Kids living on their own for the first time also tend to have nothing more than the basic kitchen utensils, pans, etc.&#xD;&#xA;&#xD;&#xA;Given those requirements, what recipes do you think every young adult should know?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ted.com/talks/jamie_oliver.html" />
  <row Id="2856" PostHistoryTypeId="1" PostId="1580" RevisionGUID="1dc60912-f01f-4616-8719-c0da003350fd" CreationDate="2010-07-18T00:23:32.993" UserId="212" Text="What recipes should every high school graduate know how to cook?" />
  <row Id="2857" PostHistoryTypeId="3" PostId="1580" RevisionGUID="1dc60912-f01f-4616-8719-c0da003350fd" CreationDate="2010-07-18T00:23:32.993" UserId="212" Text="&lt;health&gt;&lt;recipe&gt;&lt;children&gt;" />
  <row Id="2858" PostHistoryTypeId="16" PostId="1580" RevisionGUID="1dc60912-f01f-4616-8719-c0da003350fd" CreationDate="2010-07-18T00:23:32.993" UserId="212" />
  <row Id="2859" PostHistoryTypeId="2" PostId="1581" RevisionGUID="61022c30-bc03-41b3-9179-0aecd29e95ec" CreationDate="2010-07-18T00:37:22.683" UserId="486" Text="The one that leaps to my mind is the ubiquitous Spaghetti Bolognese! You can choose a very simple way of cooking it or do something more complex but if you can do a good one then it gives a lot of confidence for other recipes." />
  <row Id="2860" PostHistoryTypeId="16" PostId="1581" RevisionGUID="61022c30-bc03-41b3-9179-0aecd29e95ec" CreationDate="2010-07-18T00:37:22.683" UserId="-1" />
  <row Id="2861" PostHistoryTypeId="2" PostId="1582" RevisionGUID="70b2e7a7-3470-430e-bd31-ab4efec5986d" CreationDate="2010-07-18T00:43:44.153" UserId="655" Text="I know how to tell if a chicken is cooked, but has anyone got any idea approximately how long it would take to bbq half a chicken in an uncovered barbecue?" />
  <row Id="2862" PostHistoryTypeId="1" PostId="1582" RevisionGUID="70b2e7a7-3470-430e-bd31-ab4efec5986d" CreationDate="2010-07-18T00:43:44.153" UserId="655" Text="How long should it take to bbq half a chicken?" />
  <row Id="2863" PostHistoryTypeId="3" PostId="1582" RevisionGUID="70b2e7a7-3470-430e-bd31-ab4efec5986d" CreationDate="2010-07-18T00:43:44.153" UserId="655" Text="&lt;chicken&gt;&lt;bbq&gt;" />
  <row Id="2864" PostHistoryTypeId="2" PostId="1583" RevisionGUID="00001a21-8529-4ba8-8148-454dcfbbf306" CreationDate="2010-07-18T00:46:16.753" UserId="449" Text="Any food that is cooked at home is a great idea! Being able to make the foods they grew up with will make the transition a lot easier, especially if they move somewhat far away (for school or work). Teaching them how to make your super-special-casserole-with-peanut-butter-and-spinach might be something they can't find in a cook book ;)" />
  <row Id="2865" PostHistoryTypeId="16" PostId="1583" RevisionGUID="00001a21-8529-4ba8-8148-454dcfbbf306" CreationDate="2010-07-18T00:46:16.753" UserId="-1" />
  <row Id="2866" PostHistoryTypeId="2" PostId="1584" RevisionGUID="ab2da80a-9633-4d36-bd44-34a9d3176c18" CreationDate="2010-07-18T00:54:30.527" UserId="449" Text="I have been craving these for years, and I can't find a recipe.&#xD;&#xA;&#xD;&#xA;Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very well and were discontinued not to long after being introduced. Me and a few friends were obsessed with them. I won't admit to how many bags I ate, but it consumed most of my snack budget :)&#xD;&#xA;&#xD;&#xA;I've called Frito-Lay many times, and talked to a few of their delivery staffers about their lack of Ketchup Doritos, and the response was not good. The chance of them ever coming back is very bad.&#xD;&#xA;&#xD;&#xA;So I turn to my last hope: Making them myself! Do you have a recipe for them? Even if it isn't the actual recipe, if it's your own proprietary blend I'm willing to give it a shot." />
  <row Id="2867" PostHistoryTypeId="1" PostId="1584" RevisionGUID="ab2da80a-9633-4d36-bd44-34a9d3176c18" CreationDate="2010-07-18T00:54:30.527" UserId="449" Text="How do you make Ketchup Doritos?" />
  <row Id="2868" PostHistoryTypeId="3" PostId="1584" RevisionGUID="ab2da80a-9633-4d36-bd44-34a9d3176c18" CreationDate="2010-07-18T00:54:30.527" UserId="449" Text="&lt;recipe&gt;&lt;chips&gt;&lt;ketchup&gt;&lt;tortilla&gt;" />
  <row Id="2869" PostHistoryTypeId="2" PostId="1585" RevisionGUID="553b9721-01df-4a83-81ce-a132575f56ec" CreationDate="2010-07-18T01:04:16.780" UserId="67" Text="I'll counter your celebrity with another one -- Robert Rodriguez, on the DVD special features for Once Upon a Time in Mexico has a cooking lesson in there -- and if I recall correctly, his comment was &quot;learn to cook what you like to eat&quot;.&#xD;&#xA;&#xD;&#xA;It's been a few years since I saw it, but from what I remember, his advice was to pick something you like, and learn to cook it well.  Then pick something else, and learn to cook that well.  And repeat, until you have a number of recipes under your belt.&#xD;&#xA;&#xD;&#xA;Now, specifically, kids living on their own for the first time -- this one's kinda a pet peeve of mine -- too many cooking shows seem to assume you've got a few hundred dollars in appliances, can buy alcohol, have a 5-6 burner stove, want to &quot;entertain&quot;, have a dishwasher (it's not a &quot;30 minute meal&quot; if I'm taking 20+ min doing dishes afterwards), etc.&#xD;&#xA;&#xD;&#xA;Part of the important part in learning to cook for a budget is in learning how to improvise -- the student equivalent of the &quot;secret ingredient&quot; from Iron Chef is the &quot;reduced for quick sale&quot; bin at the grocery store.  I know way too many people who are hung up on recipes -- they can't find one little item, and suddenly, they have to cook something else.&#xD;&#xA;&#xD;&#xA;(okay ... true story -- I missed the deadline for the first season of Who Wants to be the Next Food Network Start ... but due to a restriction on contestants, I can no longer enter.  Not that I think I'd have a chance in the more recent years, and they've since got Sandra Lee and some of the other less &quot;gourmet&quot; of chefs out there ... but there's still no entry-level cooking show on Food Network, (unless you counted How to Boil Water, which I found downright offensive) ... maybe Food 911, but they're no longer making new episodes)" />
  <row Id="2870" PostHistoryTypeId="16" PostId="1585" RevisionGUID="553b9721-01df-4a83-81ce-a132575f56ec" CreationDate="2010-07-18T01:04:16.780" UserId="-1" />
  <row Id="2871" PostHistoryTypeId="2" PostId="1586" RevisionGUID="a3a579fb-5828-4427-9259-034118b38a18" CreationDate="2010-07-18T01:06:06.793" UserId="561" Text="I think they should know some basic stuff.&#xD;&#xA;&#xD;&#xA;You should count eggs over easy with toast as a recipe.&#xD;&#xA;&#xD;&#xA;They should also have one recipe that can feed a couple of people to impress friends.  I found that lasagna served that purpose for me for while.  It takes some time, but it is hard to mess up and it can be made and saved." />
  <row Id="2872" PostHistoryTypeId="16" PostId="1586" RevisionGUID="a3a579fb-5828-4427-9259-034118b38a18" CreationDate="2010-07-18T01:06:06.793" UserId="-1" />
  <row Id="2875" PostHistoryTypeId="2" PostId="1588" RevisionGUID="53eb1eca-765d-4d6c-8efc-e78b55c080b0" CreationDate="2010-07-18T01:18:13.443" UserId="685" Text="I've always used equal amounts of black peppercorns and *crushed red pepper flakes* along with dill and garlic." />
  <row Id="2876" PostHistoryTypeId="2" PostId="1589" RevisionGUID="47694028-d1df-413c-9018-160f016404a0" CreationDate="2010-07-18T01:19:35.313" UserId="219" Text="I'd say recipes are less important than basic techniques - how to pan sear, chop, sauté, make sauce, etc." />
  <row Id="2877" PostHistoryTypeId="16" PostId="1589" RevisionGUID="47694028-d1df-413c-9018-160f016404a0" CreationDate="2010-07-18T01:19:35.313" UserId="-1" />
  <row Id="2879" PostHistoryTypeId="2" PostId="1590" RevisionGUID="6ac5387d-4e57-45ee-9fee-008879ed0425" CreationDate="2010-07-18T01:25:11.757" UserId="682" Text="How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you want to cook it, the type of oil, the size of the pan and how much food you are trying to cook. Which of these factors should I worry about the most and does anyone have any general rules for figuring out how much oil to use?" />
  <row Id="2880" PostHistoryTypeId="1" PostId="1590" RevisionGUID="6ac5387d-4e57-45ee-9fee-008879ed0425" CreationDate="2010-07-18T01:25:11.757" UserId="682" Text="How do you figure out how much oil to use for frying?" />
  <row Id="2881" PostHistoryTypeId="3" PostId="1590" RevisionGUID="6ac5387d-4e57-45ee-9fee-008879ed0425" CreationDate="2010-07-18T01:25:11.757" UserId="682" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="2882" PostHistoryTypeId="2" PostId="1591" RevisionGUID="a1527244-9713-428f-ae8d-0bc8f3811def" CreationDate="2010-07-18T01:31:34.673" UserId="41" Text="As you suggest, there are a number of factors, but the best rule of thumb I've found for pan-frying is to use just enough oil to cover the bottom of the pan by swirling it around.  In general, you don't want puddles (you'll get splashed with hot oil), but if the pan isn't covered then your food might not get cooked evenly.&#xD;&#xA;&#xD;&#xA;These days I mostly just eyeball it, and err on the generous side.  Using slightly too much isn't likely to hurt your dish - unused oil just won't get absorbed - but using too little will result in under-cooked or inconsistently-cooked food and probably a lot of gunk stuck to the bottom of your pan.  So if you're not sure, just add a little more than you think you absolutely need." />
  <row Id="2883" PostHistoryTypeId="2" PostId="1592" RevisionGUID="e0d1b783-50a4-4e07-bd80-5b8807b67c99" CreationDate="2010-07-18T01:31:44.393" UserId="686" Text="I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. &#xD;&#xA;&#xD;&#xA;Is there a way to get the same effect using other ingredients?" />
  <row Id="2884" PostHistoryTypeId="1" PostId="1592" RevisionGUID="e0d1b783-50a4-4e07-bd80-5b8807b67c99" CreationDate="2010-07-18T01:31:44.393" UserId="686" Text="Can couverture chocolate be substituted with other ingredients?" />
  <row Id="2885" PostHistoryTypeId="3" PostId="1592" RevisionGUID="e0d1b783-50a4-4e07-bd80-5b8807b67c99" CreationDate="2010-07-18T01:31:44.393" UserId="686" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;chocolate&gt;&lt;brownies&gt;" />
  <row Id="2886" PostHistoryTypeId="2" PostId="1593" RevisionGUID="79d0a53e-c53e-46df-b7c8-379fd8098808" CreationDate="2010-07-18T01:36:19.763" UserId="43" Text="Assuming you're buying from a grocer or butcher (as opposed to gutting it yourself from scratch -- in which case, see below), as long as you cook it sufficiently, the heat will kill the bacteria in the cavities the same as it does the bacteria in the muscle. No special cleaning needed. In fact, I'd imagine that the germs on the surface in the cavity would get killed by the heat long before those near bone and covered by thick muscle.&#xD;&#xA;&#xD;&#xA;If you are starting with the whole bird, check out &lt;http://butcherachicken.blogspot.com/&gt;. (Yes, it's exactly what it sounds like.)" />
  <row Id="2887" PostHistoryTypeId="2" PostId="1594" RevisionGUID="408ed222-b263-4dcb-8672-f29be8a48eda" CreationDate="2010-07-18T01:40:24.310" UserId="41" Text="You can use compound chocolate (the inexpensive &quot;coating chocolate&quot;).  It's what you find used in a lot of cheap store-bought chocolate.  It's nowhere *near* as rich as couverture, but it is probably the closest in terms of fat content.&#xD;&#xA;&#xD;&#xA;You can usually find it in most bulk food stores.&#xD;&#xA;&#xD;&#xA;P.S. Compound chocolate is not even technically chocolate, so again, don't be surprised if the result is a little lower-quality than what you've made using the couverture." />
  <row Id="2888" PostHistoryTypeId="2" PostId="1595" RevisionGUID="7e72a918-631d-4e72-9ce1-3e51df92dbd5" CreationDate="2010-07-18T01:53:07.103" UserId="688" Text="When should meat be seasoned?&#xD;&#xA;&#xD;&#xA;I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat prior to cooking." />
  <row Id="2889" PostHistoryTypeId="1" PostId="1595" RevisionGUID="7e72a918-631d-4e72-9ce1-3e51df92dbd5" CreationDate="2010-07-18T01:53:07.103" UserId="688" Text="Should meat be seasoned before or after cooking?" />
  <row Id="2890" PostHistoryTypeId="3" PostId="1595" RevisionGUID="7e72a918-631d-4e72-9ce1-3e51df92dbd5" CreationDate="2010-07-18T01:53:07.103" UserId="688" Text="&lt;meat&gt;&lt;salt&gt;&lt;seasoning&gt;" />
  <row Id="2891" PostHistoryTypeId="2" PostId="1596" RevisionGUID="6e5159d5-c39b-4fa0-928f-bcf7ccb2c752" CreationDate="2010-07-18T02:11:53.393" UserId="646" Text="As a college student, I would occasionally combine it with a can of chili to improve both.  The chili-flavored seasoning packet goes well with it, but most other flavors are a bit off." />
  <row Id="2892" PostHistoryTypeId="2" PostId="1597" RevisionGUID="033f5c5b-04a6-4c3f-96fd-3bd5435bc6c0" CreationDate="2010-07-18T02:13:15.090" UserId="646" Text="A full set of nonstick cookware is probably overkill.  For the bulk of our recipes, we use either a large, semi-deep nonstick pan, or a deeper steel-clad aluminum pan.  The biggest reason to choose one over the other for a given recipe is shape, but certain recipes benefit from the higher temperatures and extra browning power of the steel-clad pan, while others are sticky enough to work better with the nonstick surface.&#xD;&#xA;&#xD;&#xA;The only other nonstick cookware we use is a very shallow square pan, almost a griddle, for pancakes.  However, it's showing its age, and should perhaps be replaced.  The nonstick coating on that one has been a minor bonus, allowing us to use less oil, but I wouldn't consider it essential.&#xD;&#xA;&#xD;&#xA;For cooking anything with plenty of liquid, the nonstick coating is completely useless, so anything with really high sides should be uncoated metal.  A minor bonus of pure-metal cookware, without even any plastic on the handles, is the ability to use it in the oven, in case that factors into your decision." />
  <row Id="2893" PostHistoryTypeId="2" PostId="1598" RevisionGUID="093a82c5-64b0-404d-a1b4-08c43c09394b" CreationDate="2010-07-18T02:16:31.340" UserId="689" Text="I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (not so) to the recipe.&#xD;&#xA;&#xD;&#xA;What other herbs would you suggest? " />
  <row Id="2894" PostHistoryTypeId="1" PostId="1598" RevisionGUID="093a82c5-64b0-404d-a1b4-08c43c09394b" CreationDate="2010-07-18T02:16:31.340" UserId="689" Text="Adding fresh herbs in no-knead Bread " />
  <row Id="2895" PostHistoryTypeId="3" PostId="1598" RevisionGUID="093a82c5-64b0-404d-a1b4-08c43c09394b" CreationDate="2010-07-18T02:16:31.340" UserId="689" Text="&lt;baking&gt;&lt;bread&gt;&lt;herbs&gt;" />
  <row Id="2896" PostHistoryTypeId="2" PostId="1599" RevisionGUID="24727bb1-5e30-4044-a77c-9e1f8369b617" CreationDate="2010-07-18T02:19:53.500" UserId="219" Text="I love a bit of thyme in bread. Pairs well with the rosemary, too." />
  <row Id="2897" PostHistoryTypeId="2" PostId="1600" RevisionGUID="062b3117-e231-44b1-bad9-bcf196c558fa" CreationDate="2010-07-18T02:24:04.457" UserId="147" Text="Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same.  However, they taste *completely* different from the soup in many restaurants *(such as Old Country Buffet or my favorite, Perkins')*.  I can't figure out how to make my soup taste like that.&#xD;&#xA;&#xD;&#xA;It seems like the main difference is how thick the soup is... but simply adding less water doesn't do the trick.  How do restaurants make their broth so thick? (should I be making my own broth?)" />
  <row Id="2898" PostHistoryTypeId="1" PostId="1600" RevisionGUID="062b3117-e231-44b1-bad9-bcf196c558fa" CreationDate="2010-07-18T02:24:04.457" UserId="147" Text="How to make my chicken noodle soup thicker?" />
  <row Id="2899" PostHistoryTypeId="3" PostId="1600" RevisionGUID="062b3117-e231-44b1-bad9-bcf196c558fa" CreationDate="2010-07-18T02:24:04.457" UserId="147" Text="&lt;soup&gt;&lt;thickening&gt;" />
  <row Id="2900" PostHistoryTypeId="2" PostId="1601" RevisionGUID="ecd8f4ef-d55f-4552-98c6-f5d4c9a2bc30" CreationDate="2010-07-18T02:24:07.687" UserId="690" Text="[The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook][1]&#xD;&#xA;&#xD;&#xA;Seriously one of the best cookbooks I've ever used.  I almost always turn to it when I'm hosting a dinner party.  The recipes are amazing and cover a very broad base - from cooking the &quot;Perfect fried eggs&quot; to &quot;Beef bourguignon&quot;.&#xD;&#xA;&#xD;&#xA;We bought it a two-pack with:&#xD;&#xA;&#xD;&#xA;The Williams-Sonoma Baking Book: Essential Recipes for Today's Home Baker&#xD;&#xA;&#xD;&#xA;Which is also the best baking book I've ever used - hands down.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.ca/Williams-Sonoma-Cookbook-Essential-Recipe-Collection/dp/1416575928&#xD;&#xA;" />
  <row Id="2901" PostHistoryTypeId="16" PostId="1601" RevisionGUID="ecd8f4ef-d55f-4552-98c6-f5d4c9a2bc30" CreationDate="2010-07-18T02:24:07.687" UserId="-1" />
  <row Id="2902" PostHistoryTypeId="2" PostId="1602" RevisionGUID="751a5071-ade5-46c3-a00b-8cdeaeae5c2e" CreationDate="2010-07-18T02:29:13.383" UserId="649" Text="I like to choose spices in bread to match or complement the spices in the main dish. For example, garlic salt and parsley to go with a spaghetti/lasagna." />
  <row Id="2903" PostHistoryTypeId="2" PostId="1603" RevisionGUID="06db6d55-2535-46c7-8e8e-d393cb6e683a" CreationDate="2010-07-18T02:29:45.847" UserId="690" Text="[Rebar: Modern Food Cookbook][1]&#xD;&#xA;&#xD;&#xA;The best vegetarian cookbook my wife and I have ever seen.  We've made over 40 recipes from this book and are impressed every single time.&#xD;&#xA;&#xD;&#xA;From Three-Sisters Burritos (filled with butternut squish, pinto beans &amp; cilantro) to Audrey's deluxe Mac &amp; Cheese (with pine nut crust) this book is a winner!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.ca/Rebar-Modern-Cookbook-Audrey-Alsterburg/dp/0968862306/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279419937&amp;sr=1-1" />
  <row Id="2904" PostHistoryTypeId="16" PostId="1603" RevisionGUID="06db6d55-2535-46c7-8e8e-d393cb6e683a" CreationDate="2010-07-18T02:29:45.847" UserId="-1" />
  <row Id="2905" PostHistoryTypeId="2" PostId="1604" RevisionGUID="d7a54642-9686-46f9-b467-609b42e9057c" CreationDate="2010-07-18T02:31:07.547" UserId="41" Text="I don't see any starch on the list.  Starch is generally how you thicken stocks and sauces.&#xD;&#xA;&#xD;&#xA;Corn starch is probably the most common and the easiest to find, and you should see results with no more than a tablespoon.  Just be sure to add it while the soup isn't too hot and stir very thoroughly, otherwise you'll end up with lumps.&#xD;&#xA;&#xD;&#xA;A more reliable approach is to use a [roux][1], although that will give you a more &quot;creamy&quot; end product.  If you just want a little thickening, use a starch like corn starch or tapioca flour.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1089/what-is-a-roux-and-what-are-its-uses" />
  <row Id="2906" PostHistoryTypeId="2" PostId="1605" RevisionGUID="cf73b21e-a629-45ec-addc-d944b2852190" CreationDate="2010-07-18T02:38:57.323" UserId="364" Text="My favorite canning site, the National Center for Home Food Preservation, also includes whole mustard seed in [its recipe][1] for dill pickles.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can_06/quick_dill_pickles.html" />
  <row Id="2907" PostHistoryTypeId="2" PostId="1606" RevisionGUID="fe6a01a6-80dc-4608-9199-b7a869fc7e7e" CreationDate="2010-07-18T02:43:29.887" UserId="649" Text="Salt is a very unique &quot;spice&quot; (technically it's a rock). You could literally spend an hour just learning the various ways it affects foods.&#xD;&#xA;&#xD;&#xA;A general rule of thumb is that the longer the meat is exposed to the spice, the more it will pick up the flavor, but there are many variables in how fast this happens, how deep the flavor penetrates, etc.&#xD;&#xA;&#xD;&#xA;For example, in brining (soaking the meat in a salty liquid), first the lower salt juice is drawn out of the meat, then the saltier water is drawn in along with the other spices in the brine mixture. The salt actually helps the meat retain the moisture better during cooking.&#xD;&#xA;&#xD;&#xA;Covering a raw steak with salt for a while before grilling will draw out the moisture and change how the steak is seared." />
  <row Id="2908" PostHistoryTypeId="2" PostId="1607" RevisionGUID="ac55eae2-8ae1-4f51-90f5-b0ae6ef12295" CreationDate="2010-07-18T02:44:03.117" UserId="624" Text="The yellow color comes (primarily) from vitamin A in the eggs. The eggs are high in vitamin A when the chickens are fed a natural diet of seeds, vegitation and insects. &#xD;&#xA;&#xD;&#xA;Most of the eggs that you buy in the states are factory farmed and pale because the chickens are fed a special protein mix that has a lot of corn. This makes them lay faster and more economicly, but the mix is somewhat nutrient poor, so the eggs are less colorful. This also used to happen in cows: the milk was yellow in the summer when they ate grass, but white in the winter when they ate hay and grains.&#xD;&#xA;&#xD;&#xA;If you find good yellow eggs, that is a good sign that the chickens led a good life on a natural diet. Of course, the feed could just be doped with vitamin A to make the eggs look more yellow." />
  <row Id="2909" PostHistoryTypeId="2" PostId="1608" RevisionGUID="64057991-f94c-4e17-89e0-011235f7343e" CreationDate="2010-07-18T02:44:23.943" UserId="115" Text="There are different 'camps' when it comes to seasoning but essentially If you season meat too early before cooking, the salt will draw out the moisture, meaning a less juicy piece of meat, however if you season just before cooking the seasoning will help to impart flavour into the meat. If you seal the meat and then season it, the sealed meat will not release any juice. Hence the two theories." />
  <row Id="2910" PostHistoryTypeId="2" PostId="1609" RevisionGUID="135200ac-f700-493a-b2b8-f614f6ec0e3b" CreationDate="2010-07-18T02:47:29.427" UserId="364" Text="I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping the chicken broth will thicken, but in the end all I have is starchy tasting almost-gravy. &#xD;&#xA;&#xD;&#xA;I guess what I'm asking is what's a good stopping point, how not to add too much cornstarch? ...and is there a way to get rid of the starchy taste if I go past that point?" />
  <row Id="2911" PostHistoryTypeId="1" PostId="1609" RevisionGUID="135200ac-f700-493a-b2b8-f614f6ec0e3b" CreationDate="2010-07-18T02:47:29.427" UserId="364" Text="What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?" />
  <row Id="2912" PostHistoryTypeId="3" PostId="1609" RevisionGUID="135200ac-f700-493a-b2b8-f614f6ec0e3b" CreationDate="2010-07-18T02:47:29.427" UserId="364" Text="&lt;chicken&gt;&lt;thickening&gt;" />
  <row Id="2913" PostHistoryTypeId="2" PostId="1610" RevisionGUID="c6f9005d-5b82-4e59-af60-2847f96306e3" CreationDate="2010-07-18T02:53:58.943" UserId="43" Text="How do you halve a recipe that calls for 1 egg?&#xD;&#xA;&#xD;&#xA;Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg substitute." />
  <row Id="2914" PostHistoryTypeId="1" PostId="1610" RevisionGUID="c6f9005d-5b82-4e59-af60-2847f96306e3" CreationDate="2010-07-18T02:53:58.943" UserId="43" Text="Recipe with 1/2 and egg" />
  <row Id="2915" PostHistoryTypeId="3" PostId="1610" RevisionGUID="c6f9005d-5b82-4e59-af60-2847f96306e3" CreationDate="2010-07-18T02:53:58.943" UserId="43" Text="&lt;substitutions&gt;" />
  <row Id="2916" PostHistoryTypeId="2" PostId="1611" RevisionGUID="067a5f74-fe76-4192-acb3-ee87a191606f" CreationDate="2010-07-18T02:54:07.867" UserId="691" Text="I love the taste of oranges, and I'm looking for ways to introduce that flavor into some of my cooking.&#xD;&#xA;&#xD;&#xA;I've tried adding orange juice and pieces of orange when frying or baking, but I find that these only add a hint of orange to the dish, and of course it is really easy to drown something in orange juice without adding much flavor." />
  <row Id="2917" PostHistoryTypeId="1" PostId="1611" RevisionGUID="067a5f74-fe76-4192-acb3-ee87a191606f" CreationDate="2010-07-18T02:54:07.867" UserId="691" Text="How can I add a strong orange flavor to my dishes?" />
  <row Id="2918" PostHistoryTypeId="3" PostId="1611" RevisionGUID="067a5f74-fe76-4192-acb3-ee87a191606f" CreationDate="2010-07-18T02:54:07.867" UserId="691" Text="&lt;please-remove-this-tag&gt;&lt;flavor&gt;" />
  <row Id="2919" PostHistoryTypeId="2" PostId="1612" RevisionGUID="cfe0a9cc-8b19-4e77-91f3-6d50fcfb2d47" CreationDate="2010-07-18T02:55:10.533" UserId="649" Text="Way too many variables. If you knew how warm the chicken was before cooking, how hot the cooking area is (and whether that will change during the cooking time), how thick the chicken is, whether you're cooking white or dark meat, and more.&#xD;&#xA;&#xD;&#xA;I would not recommend cooking just thawed, thick pieces of chicken on an uncovered grill. Too easy to make it hard on the outside and dry on the inside.&#xD;&#xA;&#xD;&#xA;I wouldn't estimate lower than 20 minutes, but it will almost certainly be longer." />
  <row Id="2920" PostHistoryTypeId="2" PostId="1613" RevisionGUID="b07813a0-8cc5-4d49-80f5-71d1aa9c0d8e" CreationDate="2010-07-18T02:55:20.453" UserId="364" Text="I would say, find a recipe where you cook the fish whole (after cleaning it, of course - i.e. removing innards, fins, head, etc.) and then split it open. You should practically be able to lift the bones out when you open the fish up, if my memory serves me right.&#xD;&#xA;&#xD;&#xA;I used to go trout fishing in Maine a lot, but it's been a while. " />
  <row Id="2921" PostHistoryTypeId="2" PostId="1614" RevisionGUID="635cc88d-f56c-4ae3-87ae-c8919adccb19" CreationDate="2010-07-18T02:57:02.913" UserId="691" Text="I have seen the terms &quot;virgin&quot; and &quot;extra virgin&quot; on bottles of olive oil. What do these terms mean, and how do they affect the flavor and cooking properties of the oil?" />
  <row Id="2922" PostHistoryTypeId="1" PostId="1614" RevisionGUID="635cc88d-f56c-4ae3-87ae-c8919adccb19" CreationDate="2010-07-18T02:57:02.913" UserId="691" Text="What do &quot;virgin&quot; and &quot;extra virgin&quot; mean in regards to olive oil?" />
  <row Id="2923" PostHistoryTypeId="3" PostId="1614" RevisionGUID="635cc88d-f56c-4ae3-87ae-c8919adccb19" CreationDate="2010-07-18T02:57:02.913" UserId="691" Text="&lt;oil&gt;&lt;shopping&gt;" />
  <row Id="2924" PostHistoryTypeId="2" PostId="1615" RevisionGUID="e1994b2a-7cbb-45ab-9349-fa36161a2c63" CreationDate="2010-07-18T02:58:17.170" UserId="649" Text="Some options would be: orange peel as a spice, orange juice concentrate, and orange extract (probably not in your local grocery store, but you can order it)." />
  <row Id="2925" PostHistoryTypeId="2" PostId="1616" RevisionGUID="8a3ffd6f-2e80-4272-9caa-0b14cf089e27" CreationDate="2010-07-18T03:02:58.457" UserId="670" Text="I am a college student who is sometimes a foodie, sometimes a garbage disposal. There is plenty of good food that some of my peers would turn their noses up at. But sometimes I wonder if this is not just disgusting, but actually bad for my health.&#xD;&#xA;&#xD;&#xA;Food service standards are not what I am looking for here. Those are already clearly too stringent to me. Rather, I am looking for some rules of thumb about when I should not just cut or scrape the bad parts but trash the whole thing." />
  <row Id="2926" PostHistoryTypeId="1" PostId="1616" RevisionGUID="8a3ffd6f-2e80-4272-9caa-0b14cf089e27" CreationDate="2010-07-18T03:02:58.457" UserId="670" Text="At what point is eating left-overs or perishables not just daring but dumb?" />
  <row Id="2927" PostHistoryTypeId="3" PostId="1616" RevisionGUID="8a3ffd6f-2e80-4272-9caa-0b14cf089e27" CreationDate="2010-07-18T03:02:58.457" UserId="670" Text="&lt;food-safety&gt;" />
  <row Id="2928" PostHistoryTypeId="2" PostId="1617" RevisionGUID="cc85478f-fd1c-4934-82cf-e434d6acacad" CreationDate="2010-07-18T03:10:12.183" UserId="219" Text="In the US, &quot;extra virgin&quot; isn't a legally protected term - some of the stuff sold as EVOO here would never, ever pass as it elsewhere.&#xD;&#xA;&#xD;&#xA;From [Wikipedia](http://en.wikipedia.org/wiki/Olive_oil):&#xD;&#xA;&#xD;&#xA;* Extra-virgin olive oil comes from virgin oil production only, contains no more than 0.8% acidity, and is judged to have a superior taste. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. It is used on salads, added at the table to soups and stews and for dipping.&#xD;&#xA;* Virgin olive oil comes from virgin oil production only, has an acidity less than 2%, and is judged to have a good taste.&#xD;&#xA;* Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined and virgin production oil.&#xD;&#xA;&#xD;&#xA;Cooking-wise, the extra virgin stuff is best used in situations where it won't be highly heated. Salad dressings, dipping oils, finishing a dish, etc. are where it shines." />
  <row Id="2929" PostHistoryTypeId="2" PostId="1618" RevisionGUID="be5efcd0-eee7-44f2-a150-a6247ef6cbce" CreationDate="2010-07-18T03:13:43.463" UserId="115" Text="There are typicality four types of olive oil available, with Extra Virgin being at the top of the quality tree:&#xD;&#xA;&#xD;&#xA;Extra virgin olive oil is mechanically pressed (you may see the term cold pressed) rather than being produced by chemical means. I has an acidity level of less than 0.8%. It is also tasted for flavour before being certified.&#xD;&#xA;&#xD;&#xA;Fine or Virgin Olive Oil has an acidity of less than 2%. It often uses slighter riper olives. Olive oils with the low acidity of extra virgin but which haven’t passed the official taste test also fall into this category.&#xD;&#xA;&#xD;&#xA;Ordinary Olive Oil is usually used to produce refined oils with a bland flavour. &#xD;&#xA;&#xD;&#xA;Pomace Oil is processed from the paste left after the first pressing. It is generally quite flavourless and of low quality, usually only used for deep frying.&#xD;&#xA;&#xD;&#xA;Exceptional quality Extra Virgin olive oil is still made on hand presses and hence the cost can be quite high." />
  <row Id="2930" PostHistoryTypeId="2" PostId="1619" RevisionGUID="6cbb3ac2-7cdc-42dc-b818-16d0073f1432" CreationDate="2010-07-18T03:16:41.247" UserId="219" Text="Crack the egg into a cup or bowl, whisk it, and measure out half of the contents. If you use eggs frequently, you could probably save the other half for a day or two - otherwise, it's 25 cents out of your pocket.&#xD;&#xA;&#xD;&#xA;Not really sure what other solution you're expecting here..." />
  <row Id="2931" PostHistoryTypeId="2" PostId="1620" RevisionGUID="88a8d0a8-ba0e-41b6-a320-b07217e282b9" CreationDate="2010-07-18T03:19:20.547" UserId="695" Text="Orange oil.  It also comes in lemon and lime - it's far more concentrated then extracts." />
  <row Id="2932" PostHistoryTypeId="6" PostId="1483" RevisionGUID="02d7716d-1c56-426f-a666-cc8b660ec50d" CreationDate="2010-07-18T03:21:41.890" UserId="624" Comment="edited tags" Text="&lt;recipe&gt;&lt;ingredients&gt;&lt;vegetables&gt;&lt;kohlrabi&gt;" />
  <row Id="2933" PostHistoryTypeId="2" PostId="1621" RevisionGUID="e8e7ecf2-3767-4755-afd7-00d6137fdbff" CreationDate="2010-07-18T03:23:00.480" UserId="60" Text="Measure half by weight. Simply crack an egg into a bowl on a zeroed scale, note the weight. Beat the egg with a whisk or fork until combined. Rezero your scale with a new empty dish and pour half the egg by weight into it. " />
  <row Id="2934" PostHistoryTypeId="2" PostId="1622" RevisionGUID="f746b977-2b62-4f69-89fa-37cf55ac938d" CreationDate="2010-07-18T03:23:24.377" UserId="649" Text="You can consider the thickness to be the ratio of dissolved starches to water. The more starch, the thicker the sauce. The less water, the thicker the sauce.&#xD;&#xA;&#xD;&#xA;0 dissolved starch / 2 liter water = 0 thickness&#xD;&#xA;&#xD;&#xA;Just reducing the amount of water by half doesn't fix the problem.&#xD;&#xA;&#xD;&#xA;0 dissolved starch / 1 liter water = 0 thickness&#xD;&#xA;&#xD;&#xA;Starches can be found in the ingredients of the soup/stew. For instance, if you cook the soup long enough, the noodles will start to dissolve into the broth, making it thicker. Of course, if you are making chicken NOODLE soup, this probably isn't the desired result.&#xD;&#xA;&#xD;&#xA;One option would be to add one batch of noodles at the start of the cooking process. Wait till they dissolve and the soup is nearly done before adding the rest of the noodles.&#xD;&#xA;&#xD;&#xA;Another option is use a different starch food ingredient like some chopped up potato or navy beans at the beginning, and then adding the noodles near the end again.&#xD;&#xA;&#xD;&#xA;Both of these options require a long cooking time, but in my opinion, add nutritional value to the soup.&#xD;&#xA;&#xD;&#xA;There are also fast starches like plain flower, or corn starch that can work in anywhere from a few minutes to a few seconds. The easiest way I've found to add them is to mix them with a little bit of cold water to form a slurry, and then pour the slurry into the boiling soup while stirring rapidly. Using the right amount takes some practice, but remember that they both thicken a bit more as the soup cools, so don't add too much when it's boiling.&#xD;&#xA;&#xD;&#xA;For sauces, I like to reduce the amount of water a bit first through boiling before adding a quick starch. For stews and soups I prefer a nutritional starch at the beginning of the cooking process." />
  <row Id="2935" PostHistoryTypeId="4" PostId="1610" RevisionGUID="eb416e82-5246-4a5c-9963-6d4c91a12394" CreationDate="2010-07-18T03:23:51.130" UserId="60" Comment="edited tags; edited title" Text="How do you halve a recipe that calls for 1 egg?" />
  <row Id="2936" PostHistoryTypeId="6" PostId="1610" RevisionGUID="eb416e82-5246-4a5c-9963-6d4c91a12394" CreationDate="2010-07-18T03:23:51.130" UserId="60" Comment="edited tags; edited title" Text="&lt;substitutions&gt;&lt;egg&gt;" />
  <row Id="2937" PostHistoryTypeId="2" PostId="1623" RevisionGUID="9cc9f347-d0a9-4ec4-a5fc-1f6fe977dc07" CreationDate="2010-07-18T03:27:41.063" UserId="696" Text="I've always been told that storing coffee beans in the freezer is a no-no. &#xD;&#xA;&#xD;&#xA;Also, storing coffee beans in an airtight container might not be a good idea, as the beans release gas as they mature, which could cause the container to break (this is why the bags from Starbucks and similar places have escape valves).  &#xD;&#xA;&#xD;&#xA;The rules I've heard the most from my local baristas are to avoid temperature changes, to keep it in the dark and to just buy enough for 2-3 weeks." />
  <row Id="2938" PostHistoryTypeId="2" PostId="1624" RevisionGUID="9a9cbda9-33a9-43a2-9e53-250268c25d3c" CreationDate="2010-07-18T03:28:11.043" UserId="624" Text="Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. [Mircoplane][1] makes a nice line, and I have no complains about mine.&#xD;&#xA;&#xD;&#xA;You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://us.microplane.com/microplaneclassicserieszestergrater.aspx" />
  <row Id="2939" PostHistoryTypeId="2" PostId="1625" RevisionGUID="fec71e7a-f825-40d9-b487-e2025250e35d" CreationDate="2010-07-18T03:29:06.703" UserId="624" Text="Freeze the egg and carefully saw in half, end to end. Thaw and you're good to go :)" />
  <row Id="2940" PostHistoryTypeId="2" PostId="1626" RevisionGUID="71103ff2-619a-43f5-b8fd-ceed61242496" CreationDate="2010-07-18T03:34:50.700" UserId="25" Text="[Triple Sec][1], [Grand Marnier][2], or [Blue Curaçao][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Triple_sec&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Grand_Marnier&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Curacao_liqueur" />
  <row Id="2941" PostHistoryTypeId="2" PostId="1627" RevisionGUID="014fc83a-ae35-47a4-833e-21f647832454" CreationDate="2010-07-18T03:38:15.537" UserId="649" Text="When in doubt, throw it out. It's cheaper than a hospital visit.&#xD;&#xA;&#xD;&#xA;If you are wanting to save money, be proactive and find out the best way to store each food, and how long it can be stored.&#xD;&#xA;&#xD;&#xA;Some things lose taste and texture as they age (even in the proper environment), while some things begin to grow dangerous kinds of bacteria or molds. For example, hard dry bread gets turned into french toast. Moldy bread gets thrown away." />
  <row Id="2942" PostHistoryTypeId="2" PostId="1628" RevisionGUID="24ca3fb9-7cf3-449d-82db-ff5f1ac26ffc" CreationDate="2010-07-18T03:40:35.523" UserId="682" Text="How do you break an egg?" />
  <row Id="2943" PostHistoryTypeId="1" PostId="1628" RevisionGUID="24ca3fb9-7cf3-449d-82db-ff5f1ac26ffc" CreationDate="2010-07-18T03:40:35.523" UserId="682" Text="Breaking an egg" />
  <row Id="2944" PostHistoryTypeId="3" PostId="1628" RevisionGUID="24ca3fb9-7cf3-449d-82db-ff5f1ac26ffc" CreationDate="2010-07-18T03:40:35.523" UserId="682" Text="&lt;eggs&gt;" />
  <row Id="2945" PostHistoryTypeId="2" PostId="1629" RevisionGUID="d6fe14fa-e2ed-43ba-a986-c2c32bd3ba9a" CreationDate="2010-07-18T03:45:25.783" UserId="649" Text="Boil the broth down more before adding the cornstarch.&#xD;&#xA;&#xD;&#xA;The broth will continue to thicken as it cools, so aim for a little thin/runny in the pan so it's the right consistency on the table.&#xD;&#xA;&#xD;&#xA;Don't be afraid to mix in the cornstarch in multiple, smaller batches." />
  <row Id="2946" PostHistoryTypeId="2" PostId="1630" RevisionGUID="b550b29f-0739-41e5-bb44-123aaf539178" CreationDate="2010-07-18T03:50:48.007" UserId="649" Text="I like boiling the ramen noodles, draining them, then adding to a mixture of browned ground-beef and spicy baked beans. Great warm dish for a cold day.&#xD;&#xA;&#xD;&#xA;They also taste good with teriyaki sauce, beef or chicken, and 1 or 2 vegetables." />
  <row Id="2947" PostHistoryTypeId="2" PostId="1631" RevisionGUID="cd7b2305-1688-4aa7-a2fe-b8e112b8905d" CreationDate="2010-07-18T03:51:01.077" UserId="700" Text="For gravy, i think it's better to start with the roux and add the hot liquid to it until you get the consistency that you want, instead of the other way around.  &#xD;&#xA;&#xD;&#xA;To make the roux, after you make a roast, leave a couple of tablespoons of fat in the pan (or just melt some butter) and add an equal amount of flour and cook for a couple of minutes to get rid of the starchy taste.  Then add the hot liquid a ladle-full at a time until it's the right thickness.  " />
  <row Id="2948" PostHistoryTypeId="2" PostId="1632" RevisionGUID="e7471667-8367-4ebe-97bd-431944d901a5" CreationDate="2010-07-18T03:53:38.913" UserId="702" Text="I get so confused by the various ways you can cook an egg.&#xD;&#xA;&#xD;&#xA;Perhaps we can create a community wiki question here where each answer represents a method for cooking an egg with detailed instructions for that method." />
  <row Id="2949" PostHistoryTypeId="1" PostId="1632" RevisionGUID="e7471667-8367-4ebe-97bd-431944d901a5" CreationDate="2010-07-18T03:53:38.913" UserId="702" Text="Ways of cooking an egg?" />
  <row Id="2950" PostHistoryTypeId="3" PostId="1632" RevisionGUID="e7471667-8367-4ebe-97bd-431944d901a5" CreationDate="2010-07-18T03:53:38.913" UserId="702" Text="&lt;egg&gt;" />
  <row Id="2951" PostHistoryTypeId="16" PostId="1632" RevisionGUID="e7471667-8367-4ebe-97bd-431944d901a5" CreationDate="2010-07-18T03:54:29.817" UserId="702" />
  <row Id="2952" PostHistoryTypeId="2" PostId="1633" RevisionGUID="c732fb33-eee1-4513-98ce-40d5adaf08ea" CreationDate="2010-07-18T03:58:34.227" UserId="624" Text="Crack sharply on a hard flat surface, and pull the halves apart on the break.&#xD;&#xA;&#xD;&#xA;Use a flat surface so you don't shove shell bits into the albumen. When you pull, don't shove your fingers into the crack for the same reason. Most of the skill is in knowing how hard to hit the egg to get a crack without shattering the shell. Once you get really good, you can do it one-handed: hold egg in palm, smack on surface, and use your thumb and fingers to push it in half. It takes some practice." />
  <row Id="2953" PostHistoryTypeId="2" PostId="1634" RevisionGUID="f113207a-1c64-44e5-b957-eba16c62c7eb" CreationDate="2010-07-18T04:05:31.033" UserId="624" Text="**Poach**&#xD;&#xA;&#xD;&#xA;Bring a pot of water to a boil, and turn the heat down to a slow simmer. Bubbles should not be breaking at the surface.&#xD;&#xA;&#xD;&#xA;Introduce the egg: some people crack the eggs into ramekins first to make dumping them into the water easier. This is optional, but it helps them look nice. Carefully tip the egg, sans shell, into the water bath. Experiment with different entry techniques to get the shape you want. Be gentle.&#xD;&#xA;&#xD;&#xA;Allow it to simmer/boil for a few minutes, about 2 for a runny yolk, 4+ for solid.&#xD;&#xA;&#xD;&#xA;Toss on top of a salad, on a sandwich, or on a plate with salt and pepper." />
  <row Id="2954" PostHistoryTypeId="16" PostId="1634" RevisionGUID="f113207a-1c64-44e5-b957-eba16c62c7eb" CreationDate="2010-07-18T04:05:31.033" UserId="-1" />
  <row Id="2955" PostHistoryTypeId="2" PostId="1635" RevisionGUID="9829d8c5-3a06-47d4-945e-fd425337a082" CreationDate="2010-07-18T04:05:40.097" UserId="115" Text="Depending on the main ingredient, some additional flavours can be added using the following:&#xD;&#xA;&#xD;&#xA; - Coriander Seed &#xD;&#xA; - Yellow or Black Mustard Seeds&#xD;&#xA; - Dried Chillies&#xD;&#xA; - Allspice&#xD;&#xA; - Ginger&#xD;&#xA; - Black Peppercorns&#xD;&#xA; - Bay Leaves&#xD;&#xA; - Juniper berries&#xD;&#xA; - Cinnamon stick&#xD;&#xA; - Fennel seed&#xD;&#xA; - Cloves&#xD;&#xA; - Celery seed&#xD;&#xA;&#xD;&#xA;Combinations of the above can provide some really great flavours. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="2956" PostHistoryTypeId="5" PostId="1629" RevisionGUID="ccc8587a-8153-4581-a330-1b14e89cbb22" CreationDate="2010-07-18T04:05:40.237" UserId="649" Comment="added 64 characters in body" Text="Boil the broth down more before adding the cornstarch.&#xD;&#xA;&#xD;&#xA;The broth will continue to thicken as it cools, so aim for a little thin/runny in the pan so it's the right consistency on the table.&#xD;&#xA;&#xD;&#xA;Don't be afraid to mix in the cornstarch in multiple, smaller batches.&#xD;&#xA;&#xD;&#xA;Edit: For gravy, I prefer the taste of flour to corn starch." />
  <row Id="2958" PostHistoryTypeId="5" PostId="1612" RevisionGUID="18a09a75-21c2-4ab1-92d0-4d3b1ba27958" CreationDate="2010-07-18T04:08:46.323" UserId="649" Comment="Grammar: fixed missing clause in 2nd sentence." Text="Way too many variables. If you knew how warm the chicken was before cooking, how hot the cooking area is (and whether that will change during the cooking time), how thick the chicken is, whether you're cooking white or dark meat, and more, you might be able to make a good guess.&#xD;&#xA;&#xD;&#xA;I would not recommend cooking just thawed, thick pieces of chicken on an uncovered grill. Too easy to make it hard on the outside and dry on the inside.&#xD;&#xA;&#xD;&#xA;I wouldn't estimate lower than 20 minutes, but it will almost certainly be longer." />
  <row Id="2959" PostHistoryTypeId="2" PostId="1636" RevisionGUID="a08ff1d6-e666-422f-9546-3cc3417c5283" CreationDate="2010-07-18T04:09:10.660" UserId="688" Text="Basil and pine nuts could be added for a &quot;pesto&quot; version.&#xD;&#xA;&#xD;&#xA;While not a herb, you could add chopped olives (and sun dried tomatoes)." />
  <row Id="2960" PostHistoryTypeId="5" PostId="1619" RevisionGUID="d41e0b31-b81d-49d1-9fe1-f4ebaf927d5a" CreationDate="2010-07-18T04:12:48.087" UserId="219" Comment="added 4 characters in body" Text="Crack the egg into a cup or bowl, whisk it, and measure out half of the contents. If you use eggs frequently, you could probably save the other half for a day or two - otherwise, it's like 8 cents out of your pocket.&#xD;&#xA;&#xD;&#xA;Not really sure what other solution you're expecting here..." />
  <row Id="2961" PostHistoryTypeId="2" PostId="1637" RevisionGUID="4aa9caa5-5f7e-42e0-ae5d-4495b496b791" CreationDate="2010-07-18T04:15:42.130" UserId="649" Text="First, trust your nose. Smell the food you're cooking. Open the spice and sniff above it (but not too close, and don't sneeze!). If they smell good together, they usually taste good together. If you're working with products you can't taste test (like raw meat), either wait until the food is cooked to season, or be very conservative in your early experiments.&#xD;&#xA;&#xD;&#xA;Second, find a dish you want to create. Search google for several recipes and look for spices they have in common, and spices that are unique. That should give you some ideas on what to experiment with." />
  <row Id="2962" PostHistoryTypeId="2" PostId="1638" RevisionGUID="802b076f-7138-44af-b0da-10fe265ef6d6" CreationDate="2010-07-18T04:19:45.377" UserId="688" Text="Is it safe to reheat food in any type of plastic container or are there only some types of plastic ware that are safe to use?" />
  <row Id="2963" PostHistoryTypeId="1" PostId="1638" RevisionGUID="802b076f-7138-44af-b0da-10fe265ef6d6" CreationDate="2010-07-18T04:19:45.377" UserId="688" Text="Is it safe to reheat food in plastic containers?" />
  <row Id="2964" PostHistoryTypeId="3" PostId="1638" RevisionGUID="802b076f-7138-44af-b0da-10fe265ef6d6" CreationDate="2010-07-18T04:19:45.377" UserId="688" Text="&lt;food-safety&gt;" />
  <row Id="2965" PostHistoryTypeId="2" PostId="1639" RevisionGUID="23127bb9-ca36-46a4-a192-e1b0c54157b2" CreationDate="2010-07-18T04:24:02.020" UserId="649" Text="Shake the egg like you would a rattle. If the insides move, raw. If the egg feels solid, cooked." />
  <row Id="2966" PostHistoryTypeId="2" PostId="1640" RevisionGUID="38898bc2-c772-47e2-85e9-c02c54ad8887" CreationDate="2010-07-18T04:28:30.430" UserId="115" Text="Boiling - See &#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/714/whats-the-right-way-to-hard-boil-eggs&quot;&gt;What’s the right way to hard boil eggs?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;and &#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/1162/how-to-soft-boil-an-egg&quot;&gt;How to soft boil an egg&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Scrambled - See&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/997/why-use-milk-in-scrambled-eggs&quot;&gt;Why use milk in scrambled eggs?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Omelet&#xD;&#xA;&#xD;&#xA;Break eggs Into a large bowl and whisk together until the mixture is consistent. Add a little oil or butter to a frying pan on a medium heat, add the mixture and as it starts to cook gently lift up the edges and allow the liquid egg mix to flow into the exposed space. Cook until the underside takes a little colour, then either turn or fold depending on the texture desired.&#xD;&#xA;&#xD;&#xA;Omelets can also be filled with vegetables, cheese, meat or seafood. In Spain a classic omlete type dish is the tortilla, which is made with eggs and potatoes.&#xD;&#xA;&#xD;&#xA;Fried Eggs - See:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/710/how-do-i-flip-an-egg-when-preparing-it-over-easy&quot;&gt;How do I flip an egg when preparing it “over easy”?&lt;/a&gt;&#xD;&#xA;" />
  <row Id="2967" PostHistoryTypeId="16" PostId="1640" RevisionGUID="38898bc2-c772-47e2-85e9-c02c54ad8887" CreationDate="2010-07-18T04:28:30.430" UserId="-1" />
  <row Id="2968" PostHistoryTypeId="2" PostId="1641" RevisionGUID="41317ea1-44b7-4004-b070-5ae8dd139d71" CreationDate="2010-07-18T04:29:02.473" UserId="438" Text="Depends on the plastic, your margin of safety and how often you do it.  For most plastic containers, when you reheat food in them some of the chemical components of the plastic will leech into the food.  How much, what damage those chemicals can do, and how much is safe for you to absorb is only just beginning to be studied.  &#xD;&#xA;&#xD;&#xA;But evidence suggests that many of them may be carcinogens.  So it's best to avoid it where possible.  Doing it once in a while *probably* won't noticeably shorten your life.  But the research is still being done, and its usually better safe than sorry with cases like this." />
  <row Id="2969" PostHistoryTypeId="6" PostId="1628" RevisionGUID="914205f8-8aa5-4bda-80f8-120a3670512e" CreationDate="2010-07-18T04:29:47.367" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;eggs&gt;" />
  <row Id="2970" PostHistoryTypeId="6" PostId="1632" RevisionGUID="5b1e43be-08d5-4b5f-8531-e47435f0fcd1" CreationDate="2010-07-18T04:30:18.940" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;egg&gt;" />
  <row Id="2971" PostHistoryTypeId="6" PostId="1638" RevisionGUID="db127c3f-1a9e-41f9-ac2f-42f5107c22d4" CreationDate="2010-07-18T04:31:01.873" UserId="115" Comment="re-tagged" Text="&lt;food-safety&gt;&lt;reheating&gt;" />
  <row Id="2972" PostHistoryTypeId="5" PostId="1641" RevisionGUID="dbe1fd63-2236-4f54-bcfb-20951ec76c9f" CreationDate="2010-07-18T04:34:02.890" UserId="438" Comment="added 103 characters in body" Text="Depends on the plastic, your margin of safety and how often you do it.  For most plastic containers, when you reheat food in them some of the chemical components of the plastic will leech into the food.  How much, what damage those chemicals can do, and how much is safe for you to absorb is only just beginning to be studied.  &#xD;&#xA;&#xD;&#xA;But evidence suggests that many of them may be carcinogens.  So it's best to avoid it where possible.  Doing it once in a while *probably* won't noticeably shorten your life.  But the research is still being done, and its usually better safe than sorry with cases like this.&#xD;&#xA;&#xD;&#xA;All that said, I don't sweat it too much if - as can often happen - I don't have much other choice." />
  <row Id="2973" PostHistoryTypeId="2" PostId="1642" RevisionGUID="9051429b-ed29-4907-847a-6eb20448ea72" CreationDate="2010-07-18T04:34:19.333" UserId="364" Text="I have reproduced on my website a recipe for a pizza, out of my Mediterranean cookbook: http://www.justrightmenus.com/recipe.php?id=275&#xD;&#xA;&#xD;&#xA;What I'm looking for help on is whether they more likely meant for one to start with a raw-dough pizza crust or one that's already been cooked. The recipe in the book said to use a &quot;prepared&quot; pizza base. " />
  <row Id="2974" PostHistoryTypeId="1" PostId="1642" RevisionGUID="9051429b-ed29-4907-847a-6eb20448ea72" CreationDate="2010-07-18T04:34:19.333" UserId="364" Text="&quot;Prepared&quot; pizza base - does that mean cooked?" />
  <row Id="2975" PostHistoryTypeId="3" PostId="1642" RevisionGUID="9051429b-ed29-4907-847a-6eb20448ea72" CreationDate="2010-07-18T04:34:19.333" UserId="364" Text="&lt;pizza&gt;" />
  <row Id="2977" PostHistoryTypeId="2" PostId="1644" RevisionGUID="3f4655b4-656c-49d7-a179-c0c541a2c052" CreationDate="2010-07-18T04:39:53.307" UserId="115" Text="There has been quite a lot of discussion regarding the safety aspects of cooking/reheatin foodstuffs in plastic microwave containers. I'm not sure there is, as yet, any conclusive evidence one way of the other.&#xD;&#xA;&#xD;&#xA;If you have to reheat food in plastic containers, make sure they're labelled specifically for that purpose. Personally, I'd use glass or ceramic." />
  <row Id="2978" PostHistoryTypeId="2" PostId="1645" RevisionGUID="1e97b897-ca12-4495-9d17-9ece232609ba" CreationDate="2010-07-18T04:42:37.543" UserId="115" Text="Scrambled - See&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/997/why-use-milk-in-scrambled-eggs&quot;&gt;Why use milk in scrambled eggs?&lt;/a&gt;" />
  <row Id="2979" PostHistoryTypeId="16" PostId="1645" RevisionGUID="1e97b897-ca12-4495-9d17-9ece232609ba" CreationDate="2010-07-18T04:42:37.543" UserId="-1" />
  <row Id="2980" PostHistoryTypeId="2" PostId="1646" RevisionGUID="b989e9af-6fcc-4c4e-bba4-e6eab1e59d15" CreationDate="2010-07-18T04:42:58.807" UserId="702" Text="What causes freezer burn?&#xD;&#xA;&#xD;&#xA;How can I tell if meat has freezer burn?" />
  <row Id="2981" PostHistoryTypeId="1" PostId="1646" RevisionGUID="b989e9af-6fcc-4c4e-bba4-e6eab1e59d15" CreationDate="2010-07-18T04:42:58.807" UserId="702" Text="What is freezer burn?" />
  <row Id="2982" PostHistoryTypeId="3" PostId="1646" RevisionGUID="b989e9af-6fcc-4c4e-bba4-e6eab1e59d15" CreationDate="2010-07-18T04:42:58.807" UserId="702" Text="&lt;meat&gt;" />
  <row Id="2983" PostHistoryTypeId="2" PostId="1647" RevisionGUID="094202e0-f2af-4a3b-9c2c-19b0feaec38b" CreationDate="2010-07-18T04:43:21.877" UserId="115" Text="Omelet&#xD;&#xA;&#xD;&#xA;Break eggs Into a large bowl and whisk together until the mixture is consistent. Add a little oil or butter to a frying pan on a medium heat, add the mixture and as it starts to cook gently lift up the edges and allow the liquid egg mix to flow into the exposed space. Cook until the underside takes a little colour, then either turn or fold depending on the texture desired.&#xD;&#xA;&#xD;&#xA;Omelets can also be filled with vegetables, cheese, meat or seafood. In Spain a classic omelet type dish is the tortilla, which is made with eggs and potatoes." />
  <row Id="2984" PostHistoryTypeId="16" PostId="1647" RevisionGUID="094202e0-f2af-4a3b-9c2c-19b0feaec38b" CreationDate="2010-07-18T04:43:21.877" UserId="-1" />
  <row Id="2985" PostHistoryTypeId="2" PostId="1648" RevisionGUID="45578239-c7fc-46f9-b266-cbde98491bd3" CreationDate="2010-07-18T04:43:50.923" UserId="115" Text="Fried Eggs - See:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/710/how-do-i-flip-an-egg-when-preparing-it-over-easy&quot;&gt;How do I flip an egg when preparing it “over easy”?&lt;/a&gt;" />
  <row Id="2986" PostHistoryTypeId="16" PostId="1648" RevisionGUID="45578239-c7fc-46f9-b266-cbde98491bd3" CreationDate="2010-07-18T04:43:50.923" UserId="-1" />
  <row Id="2987" PostHistoryTypeId="5" PostId="1640" RevisionGUID="3b514d2e-e069-4784-9f9d-5ffef107ec26" CreationDate="2010-07-18T04:44:27.257" UserId="115" Comment="deleted 872 characters in body" Text="Boiling - See &#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/714/whats-the-right-way-to-hard-boil-eggs&quot;&gt;What’s the right way to hard boil eggs?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;and &#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/1162/how-to-soft-boil-an-egg&quot;&gt;How to soft boil an egg&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2988" PostHistoryTypeId="2" PostId="1649" RevisionGUID="d2971b4b-a089-439b-99f2-3e076d7d2ebe" CreationDate="2010-07-18T04:51:25.690" UserId="611" Text="Thinking back to what my friends and I used to make as teenagers and young adults, I can think of several meals that were fairly easy:&#xD;&#xA;&#xD;&#xA; - Pasta with rich tomato sauce. I used to make this with chopped onions and canned mushrooms and canned chopped tomatoes. I was a lazy boy.&#xD;&#xA; - Stir-fry. A friend used to make this with any vegetables he could find, plus chicken if we had any, and a simple garlic-ginger-soy flavouring.&#xD;&#xA; - Schnitzel and potatoes. Anybody can dip chicken breast in egg and breadcrumbs, and then fry it. There is no easier recipe than mashed potatoes in the western world.&#xD;&#xA;&#xD;&#xA;I'll add a comment if I think of anything else, but these recipes are both easy and cheap. They were, at least, back in the day.&#xD;&#xA;" />
  <row Id="2989" PostHistoryTypeId="16" PostId="1649" RevisionGUID="d2971b4b-a089-439b-99f2-3e076d7d2ebe" CreationDate="2010-07-18T04:51:25.690" UserId="-1" />
  <row Id="2990" PostHistoryTypeId="2" PostId="1650" RevisionGUID="81181536-13c7-4a4d-8822-3dfbf00c0173" CreationDate="2010-07-18T04:54:39.300" UserId="115" Text="I would imagine, if the book is of reasonable quality, by prepared, they mean one that you have prepared earlier. If there's a recipe for pizza base in the book, that's probably what they'd like you to use.&#xD;&#xA;&#xD;&#xA;Personally, if you're going to the trouble of making home-made pizza, make your own base. Invariably, the pre-made bases you can buy from stores taste like chalk.&#xD;&#xA;&#xD;&#xA;There's a few topics here that may be useful:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/400/what-is-the-best-flour-to-use-for-pizza-dough&quot;&gt;What is the best flour to use for pizza dough?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/1537/how-to-make-pizza-crust-thin-and-elastic-at-the-same-time&quot;&gt;How to make pizza crust thin and elastic at the same time?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://cooking.stackexchange.com/questions/227/for-pizza-cooking-at-home-what-is-the-best-alternative-to-the-pizza-stone&quot;&gt;For Pizza cooking at home. What is the best alternative to the pizza stone?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="2991" PostHistoryTypeId="5" PostId="1628" RevisionGUID="b1ba7c8d-be66-4094-bee8-3b3710427985" CreationDate="2010-07-18T04:55:34.740" UserId="682" Comment="edited body; edited title" Text="How do you crack an egg?" />
  <row Id="2992" PostHistoryTypeId="4" PostId="1628" RevisionGUID="b1ba7c8d-be66-4094-bee8-3b3710427985" CreationDate="2010-07-18T04:55:34.740" UserId="682" Comment="edited body; edited title" Text="Cracking an egg" />
  <row Id="2993" PostHistoryTypeId="2" PostId="1651" RevisionGUID="109f2e5c-96c0-43df-b0fd-aff618f04dcb" CreationDate="2010-07-18T05:28:03.277" UserId="688" Text="Storing tomatoes in the fridge tends to make them last a bit longer, but I've heard that the flavor is negatively affected. What is the best way to store them?" />
  <row Id="2994" PostHistoryTypeId="1" PostId="1651" RevisionGUID="109f2e5c-96c0-43df-b0fd-aff618f04dcb" CreationDate="2010-07-18T05:28:03.277" UserId="688" Text="Should tomatoes be stored in the fridge?" />
  <row Id="2995" PostHistoryTypeId="3" PostId="1651" RevisionGUID="109f2e5c-96c0-43df-b0fd-aff618f04dcb" CreationDate="2010-07-18T05:28:03.277" UserId="688" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;tomatoes&gt;" />
  <row Id="2996" PostHistoryTypeId="2" PostId="1652" RevisionGUID="fbcb8474-487f-446b-971e-3feb1b0f5483" CreationDate="2010-07-18T05:29:51.353" UserId="706" Text="Most people don't realize that Kohlrabi and Broccoli are in fact different cultivars of the same species of plant (along with cabbage, cauliflower, kale and a bunch of other plants). So it's not just *like* a broccoli stem - it *is* a broccoli stem :)&#xD;&#xA;&#xD;&#xA;I have two favorite uses for Kohlrabi - sliced thinly and used in asian-style wok dishes in a creme soup - just sautee some garlic and leek in butter and olive oil, add chopped Kohlrabi, some white wine, 1 liter of stock and cook until tender, then puree." />
  <row Id="2997" PostHistoryTypeId="2" PostId="1653" RevisionGUID="b61dddf0-3d84-4bfb-b307-d4c1dadcfcd5" CreationDate="2010-07-18T05:35:23.553" UserId="689" Text="Allowing the bread dough to rest for the 18 hours will allow the bread to develop the gluten which gives the bread the chewy texture. &#xD;&#xA;This will reduce the need for kneading. &#xD;&#xA;&#xD;&#xA;Personally I have experimented with this method but with a shorter resting time (8 hours) and have achieved crusty, chewy-textured bread. &#xD;&#xA;&#xD;&#xA;Note though that the crustiness of the bread is due to the use of an oven-proof pot and not the resting period. " />
  <row Id="2998" PostHistoryTypeId="2" PostId="1654" RevisionGUID="450b4fda-1cfb-41cd-b7dd-72d0a7d9ff72" CreationDate="2010-07-18T05:35:32.180" UserId="708" Text="Freezer burn is just the food being dehydrated.  Most meat will change color, and it becomes very obvious if you defrost it.  It's not unsafe:  just yucky.&#xD;&#xA;" />
  <row Id="2999" PostHistoryTypeId="2" PostId="1655" RevisionGUID="1280c6a6-50a9-44e8-a013-9651a2ad021d" CreationDate="2010-07-18T05:37:21.160" UserId="706" Text="[Shakshuka][1] is a great way to serve eggs, and is radically different than omlettes or boiled / scrambled eggs in the fact that there's a rich and tasty sauce.&#xD;&#xA;&#xD;&#xA;I do the following, for a 4-egg Shakshuka:&#xD;&#xA;&#xD;&#xA; 1. In a 22-cm nonstick pan, heat some olive oil, then toss in chopped onions and garlic&#xD;&#xA; 2. When the garlic and onion are cooked, add 5 chopped tomatoes, freshly ground cumin seeds, dried chili peppers to taste and some salt, and sautee until the sauce becomes thick and creamy&#xD;&#xA; 3. Make pits in the sauce and break 1 whole egg into each pit, cook until the whites have hardened.&#xD;&#xA; 4. Serve with fresh bread or pita bread.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shakshouka" />
  <row Id="3000" PostHistoryTypeId="16" PostId="1655" RevisionGUID="1280c6a6-50a9-44e8-a013-9651a2ad021d" CreationDate="2010-07-18T05:37:21.160" UserId="-1" />
  <row Id="3001" PostHistoryTypeId="2" PostId="1656" RevisionGUID="ea29357f-e25e-42cc-bb02-77f1c9170316" CreationDate="2010-07-18T05:40:31.823" UserId="689" Text="Another possible method is to bake the bread in an oven-proof pot with the lid on, which will help to keep the steam in. &#xD;&#xA;This is essentially the method I use in baking no-knead bread, which uses a dutch oven. I bake the dough for 30 mins with the lid on and 15 mins more with the lid off. The result is crusty brown bread. " />
  <row Id="3002" PostHistoryTypeId="2" PostId="1657" RevisionGUID="7867db99-1793-4e4a-98b1-bcab879d8bcb" CreationDate="2010-07-18T05:51:52.340" UserId="706" Text="This depends on the shelve life of the cultivar of tomatoe you purchased. Some varieties of Cherry tomatoe, for instance, can stay fresh for over two weeks in room temperature, others less than a few days. &#xD;&#xA;&#xD;&#xA;My advice: experiment. Try separating a batch of tomatoes into two groups, store one in the fridge and the other outside and keep track of their state after a few days.&#xD;&#xA;&#xD;&#xA;As for the flavor thing - I find that it is the *texture* that's most affected from refrigeration. " />
  <row Id="3003" PostHistoryTypeId="2" PostId="1658" RevisionGUID="f4e845ad-ae96-4a88-a938-65d848ba5f78" CreationDate="2010-07-18T05:58:22.980" UserId="706" Text="It may depend on the quality of poultry in your area; in my side of the world, industrial poultry meat is riddled with salmonella and lysteria, so keeping raw chicken for more than a day or two is a death wish.&#xD;&#xA;&#xD;&#xA;Having said that, in the past I've marinated chicken thighs in a lemon-white wine marinade for almost 36 hours and I'm still alive, so... :)" />
  <row Id="3004" PostHistoryTypeId="2" PostId="1659" RevisionGUID="b1010412-709f-41ad-ab2b-e61bf38d1571" CreationDate="2010-07-18T06:02:35.107" UserId="706" Text="I find that since I've started baking my bread straight on a baking stone, the crust is much crunchier and thicker. I preheat to the maximum allowed by the oven (250 C), drop some ice cubes on the oven floor, slide the loaf of bread in and reduce the heat to 200 C, then bake for ~40 minutes." />
  <row Id="3005" PostHistoryTypeId="2" PostId="1660" RevisionGUID="276b5560-7cf4-4739-a591-ffca4c50933b" CreationDate="2010-07-18T06:52:05.223" UserId="541" Text="Given limited teaching time, I think the recipes that will serve people best are those that provide good starting points for infinite variation: things like omelettes, vinaigrettes, soups, and stir-fries. It'd be the same ten lessons' worth in school, and they could be taught a 'reference' recipe for each, but with some hints about variations they'd learn how to make dishes based on practically anything they had to hand.&#xD;&#xA;&#xD;&#xA;And although the skill isn't as transferable, I think there's a case to be made for roasting a chicken: if I'd learned that in school I might not have been so intimidated by the idea that I didn't get round to attempting it until I was 30." />
  <row Id="3006" PostHistoryTypeId="16" PostId="1660" RevisionGUID="276b5560-7cf4-4739-a591-ffca4c50933b" CreationDate="2010-07-18T06:52:05.223" UserId="-1" />
  <row Id="3007" PostHistoryTypeId="6" PostId="1632" RevisionGUID="fe9d2895-12c3-49a9-98fd-d23f6add0298" CreationDate="2010-07-18T06:53:20.210" UserId="60" Comment="edited tags" Text="&lt;preparation&gt;&lt;eggs&gt;" />
  <row Id="3008" PostHistoryTypeId="6" PostId="1610" RevisionGUID="58a5f82e-a772-4783-bedd-71843d50ed7f" CreationDate="2010-07-18T06:53:43.597" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;eggs&gt;" />
  <row Id="3009" PostHistoryTypeId="2" PostId="1661" RevisionGUID="1893c086-d99e-40a1-81d2-6d63f169ffc5" CreationDate="2010-07-18T07:04:03.883" UserId="710" Text="I make gluten free bread in a [bread maker][1], however I can never get it to rise as much as 'regular' bread and is usually a little heavy. What techniques/recipes/substitutions can I try to get my gluten free bread to rise more?&#xD;&#xA;&#xD;&#xA;I currently use a recipe that is similar to this one [here][2], but with a bit of tapioca starch instead of buckwheat flour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.breville.com.au/products_detail.asp?prod=480&#xD;&#xA;  [2]: http://www.cookingbread.com/recipes/gluten_free_bread/gluten_free_farmhouse_bread_recipe.html" />
  <row Id="3010" PostHistoryTypeId="1" PostId="1661" RevisionGUID="1893c086-d99e-40a1-81d2-6d63f169ffc5" CreationDate="2010-07-18T07:04:03.883" UserId="710" Text="What are good techniques for getting gluten free bread to rise?" />
  <row Id="3011" PostHistoryTypeId="3" PostId="1661" RevisionGUID="1893c086-d99e-40a1-81d2-6d63f169ffc5" CreationDate="2010-07-18T07:04:03.883" UserId="710" Text="&lt;bread&gt;&lt;baking&gt;&lt;gluten-free&gt;" />
  <row Id="3012" PostHistoryTypeId="2" PostId="1662" RevisionGUID="9308ec48-b2ed-4f3e-875c-9dad00792a37" CreationDate="2010-07-18T07:16:27.677" UserId="711" Text="Crack on the lip of a bowl.  You may need to practice a bit to get the exact strength needed, too much and it you break the egg completely dumping it into the bowl and on the table, too little and  you need to try again.&#xD;&#xA;&#xD;&#xA;Once cracked a bit, then pull two halves apart with your two thumbs.&#xD;&#xA;&#xD;&#xA;Gently empty egg into your container." />
  <row Id="3013" PostHistoryTypeId="2" PostId="1663" RevisionGUID="8b9c70ff-d743-4f9a-89ed-33c443a39aeb" CreationDate="2010-07-18T07:17:20.123" UserDisplayName="daniel" Text="I don't have a recipe, but if you had say a dehydrator, ketchup, and whatsit--dextrose?--that helps dry things resist clumping, you could make your own. I believe Ferran Adria carries a powder product, on his website albertyferranadria.com.&#xD;&#xA;&#xD;&#xA;Add the powder to your own tortilla chips that you've just fried, and should work. &#xD;&#xA;&#xD;&#xA;Alternatively, multiplex movie theatres often have several different shakers of flavourings--cheese, sour cream/onion, that sort of thing. Perhaps Costco would carry something similar." />
  <row Id="3014" PostHistoryTypeId="2" PostId="1664" RevisionGUID="ff4d99a6-4a60-4535-8038-990735e2e36c" CreationDate="2010-07-18T07:17:30.607" UserId="706" Text="I've experimented with fresh pasta, using the following ingredients to color it:&#xD;&#xA;&#xD;&#xA; - Beetroot puree&#xD;&#xA; - Carrot puree&#xD;&#xA; - Cocoa powder&#xD;&#xA;&#xD;&#xA;The first two were successful, the cocoa poweder resulted in a very visually appealing but rather disgusting pasta.&#xD;&#xA;&#xD;&#xA;Any other suggestions for stuff you can put in the dough, other than the banal versions using spinach or dried tomatoes, to make for interesting colors?" />
  <row Id="3015" PostHistoryTypeId="1" PostId="1664" RevisionGUID="ff4d99a6-4a60-4535-8038-990735e2e36c" CreationDate="2010-07-18T07:17:30.607" UserId="706" Text="Stuff you can put into fresh pasta dough" />
  <row Id="3016" PostHistoryTypeId="3" PostId="1664" RevisionGUID="ff4d99a6-4a60-4535-8038-990735e2e36c" CreationDate="2010-07-18T07:17:30.607" UserId="706" Text="&lt;pasta&gt;&lt;italian-cuisine&gt;" />
  <row Id="3017" PostHistoryTypeId="2" PostId="1665" RevisionGUID="d85c2d50-ca25-4298-b82a-7c79f5313c37" CreationDate="2010-07-18T07:18:18.310" UserId="711" Text="No.  However obviously they will take a bit longer to ripen (probably what is affecting the taste) if you put them in the fridge, but they do not need to be stored in the fridge.&#xD;&#xA;&#xD;&#xA;Try to buy only as many as you will use so you don't need to keep them for too long." />
  <row Id="3018" PostHistoryTypeId="2" PostId="1666" RevisionGUID="84591071-908b-4bb2-87e8-830ac84c0d0c" CreationDate="2010-07-18T07:22:57.003" UserDisplayName="daniel" Text="Joe has the best answer. Keep a cool side and a hot side to your grill.&#xD;&#xA;&#xD;&#xA;Brine your chicken for a few hours/up to 12 beforehand. Bring it to room temperature before putting it on the grill.&#xD;&#xA;&#xD;&#xA;Mark the chicken on the hot side of the grill, transfer to the cool side, let it cook in the ambient heat.&#xD;&#xA;&#xD;&#xA;I personally don't like beer can chicken, as I have no idea what the burning paint fumes/offgasses from the paint on the can would be doing to me." />
  <row Id="3019" PostHistoryTypeId="2" PostId="1667" RevisionGUID="8f76ec30-7db9-4530-b55b-5f1f424ab814" CreationDate="2010-07-18T07:27:28.383" UserId="711" Text="Derobert has answered your first two questions, but on the third I have something to add.&#xD;&#xA;&#xD;&#xA;&gt; More generally, is sell-by meant to be different than &quot;use by&quot; dates I also see on certain items?&#xD;&#xA;&#xD;&#xA;As SatanicPuppy says Sellby is effectively meaningless to you as it is primarily for the shop to help them with stock control.  It is usually a couple of days before the other dates.  The two you need to look at are 'Best Before' and 'Use by'.  They have distinct and differnt meanings.&#xD;&#xA;&#xD;&#xA;Best Before is placed on items that will not make you ill if you eat them after their best but will for best flavour they are 'Best' consumed 'before' the date.  It is LEGAL with consumer knowledge to sell products past their Best Before date.  Best before will be found on cerials, chocolate bars, flour etc.&#xD;&#xA;&#xD;&#xA;Use By is placed on items that may make you ill if you consume them after this date.  It is ILLEGAL to sell items past their useby date.  You will find useby on meat items, ready meals, etc." />
  <row Id="3020" PostHistoryTypeId="5" PostId="1657" RevisionGUID="e41980e9-16bd-4ef1-a8e3-0e1e72972fdd" CreationDate="2010-07-18T07:27:33.873" UserId="706" Comment="deleted 1 characters in body" Text="This depends on the shelf life of the cultivar of tomatoe you purchased. Some varieties of Cherry tomatoe, for instance, can stay fresh for over two weeks in room temperature, others less than a few days. &#xD;&#xA;&#xD;&#xA;My advice: experiment. Try separating a batch of tomatoes into two groups, store one in the fridge and the other outside and keep track of their state after a few days.&#xD;&#xA;&#xD;&#xA;As for the flavor thing - I find that it is the *texture* that's most affected from refrigeration. " />
  <row Id="3021" PostHistoryTypeId="2" PostId="1668" RevisionGUID="3c74f2c0-5f69-4710-8ae7-86ede64a443a" CreationDate="2010-07-18T07:28:15.103" UserDisplayName="daniel" Text="Purple kale leeches blue anthocyanins into the water when it's cooked. Perhaps you could juice and then cook purple kale?&#xD;&#xA;&#xD;&#xA;Squid ink is a classic of course.&#xD;&#xA;&#xD;&#xA;Turmeric would make an eye-searing yellow.&#xD;&#xA;&#xD;&#xA;Also, cocoa pasta can be very nice served hot with very cold ice cream." />
  <row Id="3022" PostHistoryTypeId="2" PostId="1669" RevisionGUID="1c3f2ac0-0a6e-4e13-838f-6f5d1d565ebf" CreationDate="2010-07-18T07:29:05.163" UserId="69" Text="Have you tried blueberry, cranberry and currant?&#xD;&#xA;&#xD;&#xA;P.S. I have no clue if it will be eatable :)" />
  <row Id="3023" PostHistoryTypeId="2" PostId="1670" RevisionGUID="dd1fd465-87cd-46cd-8e60-89aa99c38bd1" CreationDate="2010-07-18T07:29:06.770" UserId="711" Text="[We][1] use spinach to color and flavour fresh pasta.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingisfun.ie" />
  <row Id="3024" PostHistoryTypeId="2" PostId="1671" RevisionGUID="dba817f6-5c8b-45f5-b92a-f69ccff81502" CreationDate="2010-07-18T07:32:51.567" UserDisplayName="daniel" Text="Baking soda comes to mind. Irish soda bread can be gluten-free, and uses baking soda for its rising action. The crumb is fairly loose though, did you want something that would hold together better?" />
  <row Id="3025" PostHistoryTypeId="2" PostId="1672" RevisionGUID="71568fcc-32b4-42df-8aa6-d5c1d2b0c56b" CreationDate="2010-07-18T07:41:22.950" UserId="541" Text="I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: that eggshells are porous and eggs can take on unwelcome flavours, or even spoil faster, in the fridge, and that cooking with cold eggs can be problematic. But lots of people refrigerate eggs through perceived necessity.&#xD;&#xA;&#xD;&#xA;Do eggs last longer in the fridge, and is the shelf life gain worth it? Or should I just stick them in the cupboard?" />
  <row Id="3026" PostHistoryTypeId="1" PostId="1672" RevisionGUID="71568fcc-32b4-42df-8aa6-d5c1d2b0c56b" CreationDate="2010-07-18T07:41:22.950" UserId="541" Text="Should I refrigerate eggs?" />
  <row Id="3027" PostHistoryTypeId="3" PostId="1672" RevisionGUID="71568fcc-32b4-42df-8aa6-d5c1d2b0c56b" CreationDate="2010-07-18T07:41:22.950" UserId="541" Text="&lt;eggs&gt;&lt;storage-method&gt;&lt;refrigerator&gt;" />
  <row Id="3028" PostHistoryTypeId="2" PostId="1673" RevisionGUID="0c6679d8-26b8-4906-97c2-ecebbfb9e7ab" CreationDate="2010-07-18T07:44:37.607" UserId="716" Text="Some things I've tried (separately):&#xD;&#xA;&#xD;&#xA;* tomato, in paste form;&#xD;&#xA;* fresh broccoli / spinach, finely chopped;&#xD;&#xA;* lemon, juiced and zested; and&#xD;&#xA;* if you're feeling fancy, saffron.&#xD;&#xA;&#xD;&#xA;As for cocoa, I'd probably add sugar to offset the taste of the unsweetened cocoa powder.&#xD;&#xA;&#xD;&#xA;Also, since roux suggested turmeric, I'm thinking it might be interesting to add curry powder, which already contains turmeric." />
  <row Id="3029" PostHistoryTypeId="2" PostId="1674" RevisionGUID="aa1959ac-c800-455c-9db9-5dfea8f3a53c" CreationDate="2010-07-18T07:48:35.150" UserDisplayName="daniel" Text="I agree that the emphasis should be on techniques and concepts more than actual recipes. Give a man a fish vs teach a man to fish kind of thing.&#xD;&#xA;&#xD;&#xA;That being said, everyone should know how to make, ideally from scratch:&#xD;&#xA;&#xD;&#xA;1 - pasta with a good tomato sauce, including how to cook pasta properly and how much sauce you should actually have (and hey, budget-saving in that tip; less sauce = more meals per pot).&#xD;&#xA;&#xD;&#xA;2 - breakfast: fry or scramble an egg, cook bacon bendy or crispy (knowing both is an excellent skill when cooking for a roommate), make some homefries.&#xD;&#xA;&#xD;&#xA;3 - omelette. great way to use up odds and ends of veg. &#xD;&#xA;&#xD;&#xA;4 - macaroni &amp; cheese, because it teaches so many concepts: make a roux, make a bechamel, make a mornay. cook pasta al dente. learn about how browning and crisping work. And for the adventurous, is basically a blank canvas for anything they want to add. Plus for some reason it impresses friends. Also easily pre-portioned and frozen for later.&#xD;&#xA;&#xD;&#xA;5 - as Jay R said, lasagne. another great impress the friends dish. garlic bread and caesar salad (dressing from scratch if you can) to go with. &#xD;&#xA;&#xD;&#xA;6 - one pie. apple, tourtiere, whatever. But learn some really basic pastry and baking skills. Plus, at college age at least, nobody else will show up to a potluck with a homemade pie.&#xD;&#xA;&#xD;&#xA;7 - breakfast 2: french toast and/or pancakes, with at least one variation from the plain (blueberry pancakes, for example, or french toast with something flavouring the egg mixture)&#xD;&#xA;&#xD;&#xA;8 - stir fry. again, it's a 'use anything' kind of dish, and keeps for a few days. Also cheap.&#xD;&#xA;&#xD;&#xA;9 - something vegetarian (unless they are already vegetarian, in which case something carnivorous just in case) that is not just 'have more vegetables.' Bean soup or stew, tofu stirfry, something that takes advantage of cheap protein.&#xD;&#xA;&#xD;&#xA;10 - whatever their absolute favourite meal is. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="3030" PostHistoryTypeId="16" PostId="1674" RevisionGUID="aa1959ac-c800-455c-9db9-5dfea8f3a53c" CreationDate="2010-07-18T07:48:35.150" UserId="-1" />
  <row Id="3032" PostHistoryTypeId="2" PostId="1676" RevisionGUID="b59f3b10-a6f7-4684-a3d7-89c162f49d1a" CreationDate="2010-07-18T07:53:08.477" UserDisplayName="daniel" Text="Fried (the truly crazy method).&#xD;&#xA;&#xD;&#xA;Separate one egg. retain both yolk and white. In a nonstick pan, melt butter until it sizzles, season with salt and pepper, add egg white, season top with salt and pepper. cook on one side until as crispy as you like.&#xD;&#xA;&#xD;&#xA;Remove from heat, place on baking sheet (or keep in the pan if you have stove-to-oven cookware), gently place yolk on top of white. Add a few drops of balsamic vinegar, s&amp;p, and cook under the broiler until yolk is just set and white is finished cooking.&#xD;&#xA;&#xD;&#xA;Can't remember whose recipe that was, Keller's maybe?" />
  <row Id="3033" PostHistoryTypeId="16" PostId="1676" RevisionGUID="b59f3b10-a6f7-4684-a3d7-89c162f49d1a" CreationDate="2010-07-18T07:53:08.477" UserId="-1" />
  <row Id="3034" PostHistoryTypeId="5" PostId="1309" RevisionGUID="042e4fd4-c10c-44df-b87e-31bdc84c7ef1" CreationDate="2010-07-18T07:57:16.407" UserDisplayName="daniel" Comment="updating to reflect clarified comment" Text="No. you cannot use it (two week old used marinade) as a baste/glaze, even if you boil it first.&#xD;&#xA;&#xD;&#xA;The problem is not always active bacterial contamination, it is the byproducts that bacteria leave behind.&#xD;&#xA;&#xD;&#xA;Edited to add: Darin qualified that he meant fresh marinade could be used as a glaze. I've edited my response accordingly." />
  <row Id="3035" PostHistoryTypeId="2" PostId="1677" RevisionGUID="5380727b-fa3c-4fb7-a3d7-a659887fa127" CreationDate="2010-07-18T07:57:40.913" UserId="689" Text="When a recipe calls for milk, does using skim or low-fat milk over whole milk matter? &#xD;&#xA;&#xD;&#xA;Even though the difference between whole and skim milk is about 2 percent fat, will it affect the result? &#xD;&#xA;&#xD;&#xA;Is this more important in baked goods (like muffins and cakes) or in cooking?  " />
  <row Id="3036" PostHistoryTypeId="1" PostId="1677" RevisionGUID="5380727b-fa3c-4fb7-a3d7-a659887fa127" CreationDate="2010-07-18T07:57:40.913" UserId="689" Text="Using skim or low-fat milk in recipes" />
  <row Id="3037" PostHistoryTypeId="3" PostId="1677" RevisionGUID="5380727b-fa3c-4fb7-a3d7-a659887fa127" CreationDate="2010-07-18T07:57:40.913" UserId="689" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;milk&gt;" />
  <row Id="3038" PostHistoryTypeId="2" PostId="1678" RevisionGUID="33743712-da65-4634-ab7d-04781d6d7ddf" CreationDate="2010-07-18T07:57:45.907" UserDisplayName="daniel" Text="Umm.. I'm not sure what you're saying. I've seen and filleted whole Dover sole, and everything on the standard 'fresh fish' list applies.&#xD;&#xA;&#xD;&#xA;Agreed, though, that smell is often a good indicator." />
  <row Id="3039" PostHistoryTypeId="2" PostId="1679" RevisionGUID="5c8109af-321b-4d7c-a6d5-092ca45f2487" CreationDate="2010-07-18T08:00:41.563" UserId="715" Text="Tiramisu is a well-known dessert based on mascarpone and coffee, and I love it :)&#xD;&#xA;What are tips to have a compact mousse instead of a soft/liquid cream?&#xD;&#xA;&#xD;&#xA;Do you have any special derivative from tiramisu that you experimented?&#xD;&#xA;I tried a tiramisu with a forest fruit mix instead of coffee/cacao and that was delicious.   &#xD;&#xA;&#xD;&#xA;Any other variant?  &#xD;&#xA;Different alcohol?  &#xD;&#xA;Maybe even different biscuits?" />
  <row Id="3040" PostHistoryTypeId="1" PostId="1679" RevisionGUID="5c8109af-321b-4d7c-a6d5-092ca45f2487" CreationDate="2010-07-18T08:00:41.563" UserId="715" Text="Tiramisu tips tricks and variants" />
  <row Id="3041" PostHistoryTypeId="3" PostId="1679" RevisionGUID="5c8109af-321b-4d7c-a6d5-092ca45f2487" CreationDate="2010-07-18T08:00:41.563" UserId="715" Text="&lt;subjective&gt;&lt;tips&gt;&lt;dessert&gt;" />
  <row Id="3042" PostHistoryTypeId="16" PostId="1679" RevisionGUID="5c8109af-321b-4d7c-a6d5-092ca45f2487" CreationDate="2010-07-18T08:00:41.563" UserId="715" />
  <row Id="3043" PostHistoryTypeId="2" PostId="1680" RevisionGUID="bf7fb982-917c-4ca5-9805-8ef48cadbcf6" CreationDate="2010-07-18T08:08:16.663" UserId="716" Text="While I can't attest what effect it has on shelf life, I can tell you I don't refrigerate my eggs. I grew up in Indonesia, where eggs were commonly sold on shelves, and it's just become a habit even after returning to the States. I've not had any &quot;incidents&quot; so far.&#xD;&#xA;&#xD;&#xA;That said, I do keep the eggs in a relatively cool pantry, away from the stove and sunlight. I would personally also not store eggs in the refrigerator door because of the temperature fluctuations, which I've always believed does more harm than leaving eggs in a less cold but stable temperature. (And it certainly helps if you feel like whipping something up and not having to plan to pull eggs out of the fridge.)&#xD;&#xA;" />
  <row Id="3044" PostHistoryTypeId="2" PostId="1681" RevisionGUID="89dd3112-f9e2-4804-9902-786909726d26" CreationDate="2010-07-18T08:18:30.553" UserId="723" Text="In Israel each egg has two expiration dates printed on it - with and without refrigeration, with about a month apart between them (in favor of refrigerated eggs, of course).  &#xD;&#xA;I guess climate plays a big part here - in a warm country it never even occurred to me to keep eggs out of the fridge.&#xD;&#xA;" />
  <row Id="3045" PostHistoryTypeId="2" PostId="1682" RevisionGUID="f655df8b-ef3b-4c31-982b-e688f65db204" CreationDate="2010-07-18T08:22:15.083" UserId="719" Text="It's best to skin it almost immediately after it's been shot as that's the easiest time. If that's not possible you can hang the carcass for a few days as long as it's kept in a cool environment. Hanging venison is not always necessary like it is with other animals to tenderise the meat, though this can depend on the breed of deer. When I butcher roe I don't hang them at all.&#xD;&#xA;To skin it, put a hook between the tendon and the bone of one of the back legs and hang it at a height that suits you. Using a very sharp, small knife, make an incision into the skin near the tendon, trying not to cut into any meat. You can do this on both the back legs, then using small movements use the tip of the knife to seperate the skin from the meat, using your other hand to pull the skin back. Don't make any cut where you can't see where you are going or you will cut into meat. If it's hung for a few days it can be a bit tricky to start, and some areas of the animal are more difficult than others, but once you get down to the main body you should be able to pull the skin down a fair way just using your hands. Use your common sense though and don't force it if it's not happening.&#xD;&#xA;As for the butchering, it depends on what you want to do cooking-wise. You'll want a nice large work surface with lots of room to move. Your small sharp knife, a larger one, a saw, and if you've got one, a cleavor. I start by taking off the legs. Put the carcus on its belly so you can see the top of the spine. Try and have a good look at the muscles. To take the legs off, you want to look at where the largest muscle from the leg ends, and also where the loin (the meat running either side of the spine) ends. You need to make a call that includes as much of the leg muscles as you can, while losing as little of the loin. Once you've made your decision. Use your knife to draw a straight line across the back, then continue that line right down either side. Make sure the line has cut through all the muscle right to the bone, then use the saw to go through the bone (never cut through meat using the saw, it's only for bone). Once you have the legs removed together, you can seperate them by sawing down the middle (from underneath). Next, I carefully remove the loins. This is the best meat on the animal and I remove the whole muscle, going right up to the neck. &#xD;&#xA;Next, remove the shoulders. Belly side up, count the 5th or 6th rib up from the neck and make an incision through that you can see from the other side. Whether it is the 5th or 6th rib depends on the breed, but you want to be pretty much clearing the shoulderblade, so have a look from the top, and if the 5th looks too close to the front leg, go for the 6th. Once you have the incision through, turn the carcass over so that the spine is facing you again and, using the incision as a guide, cut another line straight across the bottom of the shoulders, and again continue the line down the belly so you've drawn your line straight across the top of the animal, then use your saw to finish.&#xD;&#xA;Cut the bones down for stock and that's basically it. You shouldn't need any help skinning, but it's good to have help butchering if you can. Sometimes it makes all the difference when you're sawing to have that extra pair of hands.&#xD;&#xA;As for cooking, the meat on the shoulder and anything that looks useable over the ribs is great for stews and sausages. Of course you know how lean venison is, so if you're making either of those things be sure to add plenty of pork belly or belly bacon, and always lard or bard legs when roasting. Rather than roasting a whole leg I often seperate each individual muscle from the leg, remove the sinew and sear and roast them. It works beautifully, but is a little fiddly if you haven't done it before. And next time, try and get your man to save the liver. Fresh liver, a little flour, plenty of sage, some salt and pepper and a quick toss on a seriously hot pan? Yum.&#xD;&#xA;Good luck, hope all goes well.&#xD;&#xA;" />
  <row Id="3046" PostHistoryTypeId="2" PostId="1683" RevisionGUID="b57ea3e4-0bb9-4ef7-b2c0-ec6794e910f1" CreationDate="2010-07-18T08:26:33.280" UserDisplayName="daniel" Text="I wouldn't cook with orange juice concentrate. Orange juice does not taste very nice after it is pasteurized, necessitating re-addition of the flavours via 'flavour packs' derived from oranges. This is also why e.g. Tropicana always tastes the same.&#xD;&#xA;&#xD;&#xA;Cooking with OJ concentrate just makes that happen again. Only use it in cold uncooked applications." />
  <row Id="3047" PostHistoryTypeId="2" PostId="1684" RevisionGUID="64b4b2da-1d30-4940-aa40-7fdf0709d2c8" CreationDate="2010-07-18T08:27:07.973" UserId="722" Text="There is less of a difference than you might think.  Heck, with the addition of a little calcium chloride (to help bind the milk particles), you can even make cheese with skim milk.  I flipped through Harold McGee's section on low-fat milk, and he doesn't give any warnings about using it in cooking.&#xD;&#xA;&#xD;&#xA;Of course, keep in mind that your result won't have quite the same texture.  I doubt you'll notice unless the milk is the primary ingredient in the sauce (and there's no other thickening agent) or primary liquid in the dough.  If I was forced to come up with a way to adjust to using low-fat, I'd probably add a little more milk if I was going for flavor, or a little less if I was going for texture.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3048" PostHistoryTypeId="2" PostId="1685" RevisionGUID="742847ce-ee9d-4c29-9faa-d40bcca29dc8" CreationDate="2010-07-18T08:36:54.410" UserDisplayName="daniel" Text="Yeah, seriously. When in doubt, throw it out:&#xD;&#xA;&#xD;&#xA;- if it has become moldy. Old wisdom was that with cheese, just scrape away the mold and you're fine. Problem is, mold spores can penetrate very deep, and some of them can be toxic.&#xD;&#xA;&#xD;&#xA;- if it is soft and squidgy when it should be firm, and vice versa.&#xD;&#xA;&#xD;&#xA;- &lt;i&gt;any&lt;/i&gt; visible rot. With potatoes, cutting it away is fine. With small fruits, I wouldn't bother.&#xD;&#xA;&#xD;&#xA;- &lt;i&gt;any&lt;/i&gt; off-odour. Contrary to common knowledge, you cannot always detect spoilage via your nose. But you can guarantee that anything that smells bad is bad.&#xD;&#xA;&#xD;&#xA;- slime or ooze.&#xD;&#xA;&#xD;&#xA;- if it is a dangerous material (raw meat, dairy, etc) and is well past its best before date. One day after? Maybe okay; it's your digestive tract. Much more than that? No." />
  <row Id="3049" PostHistoryTypeId="2" PostId="1686" RevisionGUID="a0a660aa-cec2-474c-b658-f56012b8d62b" CreationDate="2010-07-18T08:45:13.687" UserId="115" Text="Eggs 'En Cocotte'&#xD;&#xA;&#xD;&#xA;Lightly butter a ramekin, season with salt and pepper then break an egg into the centre. Add a teaspoon of thick cream, lightly season this also. Stand the ramekins in a shallow pan of warm water and place into an oven preheated to 180°c/350°f/gas 4 for about 18 minutes until the eggs are just set.&#xD;&#xA;&#xD;&#xA;There are many variations of this that add different ingredients to the ramekin, such as bacon and herbs etc." />
  <row Id="3050" PostHistoryTypeId="16" PostId="1686" RevisionGUID="a0a660aa-cec2-474c-b658-f56012b8d62b" CreationDate="2010-07-18T08:45:13.687" UserId="-1" />
  <row Id="3051" PostHistoryTypeId="2" PostId="1687" RevisionGUID="9ecd542d-c856-4209-a758-ff1e93e89459" CreationDate="2010-07-18T08:50:19.057" UserId="733" Text="Here's how to make scotch egg:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.flickr.com/photos/santos/278217474/&quot; title=&quot;scotch egg by chotda, on Flickr&quot;&gt;&lt;img src=&quot;http://farm1.static.flickr.com/107/278217474_b81382f304_m.jpg&quot; width=&quot;180&quot; height=&quot;240&quot; alt=&quot;scotch egg&quot; /&gt;&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;a hardboiled egg encased in sausage meat, rolled in breadcrumbs and then fried. fried. fried.&#xD;&#xA;&#xD;&#xA;Recipe:&#xD;&#xA;&#xD;&#xA;6 hard-boiled eggs, well chilled (i try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)&#xD;&#xA;1 pound good quality sausage meat (i used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup)&#xD;&#xA;1/2 cup AP flour&#xD;&#xA;1-2 eggs, beaten&#xD;&#xA;3/4 cup panko-style bread crumbs&#xD;&#xA;Vegetable oil for frying&#xD;&#xA;&#xD;&#xA;peel eggs; divide sausage into 6 portions. &#xD;&#xA;roll each egg in flour then press and shape a portion of the sausage around each egg.&#xD;&#xA;dip sausage-wrapped eggs into beaten egg and roll in panko. &#xD;&#xA;heat oil to 350˚F .&#xD;&#xA;cook each egg for 4-5 minutes (longer if shallow frying--constantly turn the eggs around for best results) or until sausage is cooked and browned." />
  <row Id="3052" PostHistoryTypeId="16" PostId="1687" RevisionGUID="9ecd542d-c856-4209-a758-ff1e93e89459" CreationDate="2010-07-18T08:50:19.057" UserId="-1" />
  <row Id="3053" PostHistoryTypeId="2" PostId="1688" RevisionGUID="db0ec7ea-e34c-48c8-bc4a-83d6bd86526a" CreationDate="2010-07-18T08:50:20.103" UserId="115" Text="ideally, for freshness and safety, eggs should be stored at temperatures below 20c(70f) so a cool pantry or larder will probably be ok, otherwise use the fridge." />
  <row Id="3058" PostHistoryTypeId="2" PostId="1691" RevisionGUID="c8dbc5b3-dedd-4ed9-afca-3af92cbae55d" CreationDate="2010-07-18T08:52:55.120" UserId="725" Text="I agree with others who have mentioned that specific recipes are less important than general techniques, but it is good to have some recipe &quot;templates&quot; -- i.e. flexible meals like stir fry, burritos, pasta, etc. that really only require a few key ingredients and can be easily expanded to include anything on hand.&#xD;&#xA;&#xD;&#xA;Another important consideration is working with significantly limited kitchen resources. Someone already mentioned that students probably won't have all kinds of fancy equipment, but many may not even have a stove/oven... I made it through 4 years  of uni living in a dorm in which I had only a microwave and fridge, cooking nearly all of my meals myself. I found a rice cooker and a water boiler to be indispensable, and well worth the ~$20 each I spent on them. Using just these few things I made all kinds of things: curries, pastas, sushi, stir fries, burritos and more were easily within reach, and i made all of them with whatever was available/on clearance." />
  <row Id="3059" PostHistoryTypeId="16" PostId="1691" RevisionGUID="c8dbc5b3-dedd-4ed9-afca-3af92cbae55d" CreationDate="2010-07-18T08:52:55.120" UserId="-1" />
  <row Id="3062" PostHistoryTypeId="2" PostId="1692" RevisionGUID="0c0b9853-f64e-4e1b-ba5d-07071094ed5a" CreationDate="2010-07-18T08:56:52.427" UserId="210" Text="What could I use in place of milk in pancake batter?  Would rice milk or soya milk work?  What about in scotch pancakes?" />
  <row Id="3063" PostHistoryTypeId="1" PostId="1692" RevisionGUID="0c0b9853-f64e-4e1b-ba5d-07071094ed5a" CreationDate="2010-07-18T08:56:52.427" UserId="210" Text="Milk alternative in pancake batter" />
  <row Id="3064" PostHistoryTypeId="3" PostId="1692" RevisionGUID="0c0b9853-f64e-4e1b-ba5d-07071094ed5a" CreationDate="2010-07-18T08:56:52.427" UserId="210" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;dairy&gt;" />
  <row Id="3065" PostHistoryTypeId="2" PostId="1693" RevisionGUID="7ff782ae-0934-4220-b9e2-03f2f12da018" CreationDate="2010-07-18T08:57:44.577" UserId="567" Text="What makes a tomato &quot;heritage&quot; and what is the difference to conventional tomatoes? " />
  <row Id="3066" PostHistoryTypeId="1" PostId="1693" RevisionGUID="7ff782ae-0934-4220-b9e2-03f2f12da018" CreationDate="2010-07-18T08:57:44.577" UserId="567" Text="Heritage tomatoes" />
  <row Id="3067" PostHistoryTypeId="3" PostId="1693" RevisionGUID="7ff782ae-0934-4220-b9e2-03f2f12da018" CreationDate="2010-07-18T08:57:44.577" UserId="567" Text="&lt;vegetables&gt;" />
  <row Id="3068" PostHistoryTypeId="2" PostId="1694" RevisionGUID="3e7a122c-d3e9-4b12-b5ff-20f644c7c8ea" CreationDate="2010-07-18T08:58:37.773" UserId="279" Text="You don't have to store eggs in the fridge. The ideal temperature for storing eggs is between 12 and 15 degrees Ceslius (50 – 69 F). Don't keep the eggs in a place that's too dry though.&#xD;&#xA;&#xD;&#xA;Btw: somebody told me that it's better to store eggs pointy side down, because of the air sack in the egg is at the rounded end. So you keep that end up and it helps the egg retain its moisture." />
  <row Id="3069" PostHistoryTypeId="2" PostId="1695" RevisionGUID="4ad08fa1-fbe7-480a-af24-4e8ae45d4b25" CreationDate="2010-07-18T09:10:36.793" UserId="686" Text="I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking.&#xD;&#xA;&#xD;&#xA;Do eggs from free roaming chickens actually have a discernible difference in baking or cooking?&#xD;&#xA;&#xD;&#xA;I am not asking for a moral opinion, purely a cooking/baking question." />
  <row Id="3070" PostHistoryTypeId="1" PostId="1695" RevisionGUID="4ad08fa1-fbe7-480a-af24-4e8ae45d4b25" CreationDate="2010-07-18T09:10:36.793" UserId="686" Text="Do free range eggs have different cooking properties?" />
  <row Id="3071" PostHistoryTypeId="3" PostId="1695" RevisionGUID="4ad08fa1-fbe7-480a-af24-4e8ae45d4b25" CreationDate="2010-07-18T09:10:36.793" UserId="686" Text="&lt;eggs&gt;" />
  <row Id="3072" PostHistoryTypeId="2" PostId="1696" RevisionGUID="a3256732-c8fd-4d32-854b-2856d4a37c5c" CreationDate="2010-07-18T09:17:23.227" UserId="736" Text="I read somewhere, that eggs have a protective layer on the eggshell (smiliar to the acid mantle on the human skin) which keeps bacteria like salmonella out. When the eggs are stored in the fridge this mantle is destroyed. If this happens the eggs have to stay in the fridge because salmonella multiply less in the cold.&#xD;&#xA;That means, when the store you buy the eggs at stores them in a fridge you should do it, too. Here in Germany there are also two expiraton dates (usually about two weeks between them). The first one says how long you can store them outside the fridge and after that you should put them in it, because the protective mantle loses its effect after some time." />
  <row Id="3073" PostHistoryTypeId="2" PostId="1697" RevisionGUID="c9772b42-a7fa-4b9d-8e4b-76c430abc457" CreationDate="2010-07-18T09:17:23.663" UserId="725" Text="Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a &quot;recipe&quot; so much as list of ingredients with approximate proportions, but that's how I tend to cook, experimenting and learning from experience as I go...)&#xD;&#xA;&#xD;&#xA;Edit: I don't know about scotch pancakes; I've never made them, but upon looking up a couple recipes, I don't see why it wouldn't... Soy milk behaves much like milk in these kinds of recipes, the only difference being that soya adds a bit of binding that dairy milk doesn't (and perhaps a smidge of a taste difference?)" />
  <row Id="3074" PostHistoryTypeId="2" PostId="1698" RevisionGUID="2559ca67-1a1d-416f-a562-f29c3bf2e7a1" CreationDate="2010-07-18T09:21:45.500" UserId="597" Text="Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets.  &#xD;&#xA;&#xD;&#xA;I'd like to get something that will last, having discovered that decent cast-iron pans and casseroles are worth the investment.&#xD;&#xA;&#xD;&#xA;What will it be used for? Mostly chicken - sometimes dry, sometimes in stock and wine - but reasonably often for duck and beef, so preferably something that has a rack. &#xD;&#xA;&#xD;&#xA;I'm based in the UK, so preferably not a US-only brand - although many US brands are imported.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="3075" PostHistoryTypeId="1" PostId="1698" RevisionGUID="2559ca67-1a1d-416f-a562-f29c3bf2e7a1" CreationDate="2010-07-18T09:21:45.500" UserId="597" Text="What brand of roasting dish would you recommend?" />
  <row Id="3076" PostHistoryTypeId="3" PostId="1698" RevisionGUID="2559ca67-1a1d-416f-a562-f29c3bf2e7a1" CreationDate="2010-07-18T09:21:45.500" UserId="597" Text="&lt;cookware&gt;&lt;roast&gt;" />
  <row Id="3077" PostHistoryTypeId="2" PostId="1699" RevisionGUID="9b40d4bf-5a36-45ef-8b60-30a2b5ac6c89" CreationDate="2010-07-18T09:23:46.417" UserId="450" Text="I would suggest simple things that fill you up. Having been to university and cooked for myself I appreciate that time is not something that many people are willing to give to cooking. &#xD;&#xA;My list of things would include&#xD;&#xA;- mince and tatties&#xD;&#xA;- soup&#xD;&#xA;- spagetti bolognase&#xD;&#xA;- stir fry&#xD;&#xA;- a fry up (very important after a few beers on a Saturday night)&#xD;&#xA;- curry&#xD;&#xA;&#xD;&#xA;Basically, if you can deal with the basics, mince, chicken, rice, pasta - then the world is yours in terms of cooking simple things - and then you can experiment&#xD;&#xA;&#xD;&#xA;A good student cook book is always useful!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3078" PostHistoryTypeId="16" PostId="1699" RevisionGUID="9b40d4bf-5a36-45ef-8b60-30a2b5ac6c89" CreationDate="2010-07-18T09:23:46.417" UserId="-1" />
  <row Id="3079" PostHistoryTypeId="2" PostId="1700" RevisionGUID="71aa29d1-7828-43b6-b9a3-013ab10d5994" CreationDate="2010-07-18T09:27:26.630" UserId="737" Text="A heritage tomato is a strain of tomato that is relatively unchanged since it's original discovery and use. The originals traits are maintained by using open pollination via insects and what not in an uncontrolled environment. Selection techniques such as grafting and cutting (to clone and create hybrids), or flat out engineering are not used, while the lineage of the plants must date back at least 50+ years.&#xD;&#xA;&#xD;&#xA;So a heritage plant will be pretty much something that would see before industrial farming came to existence. There are a lot of varieties, some of which are relatively rare and exotic, but it doesn't really tell you anything about the quality or taste.&#xD;&#xA;&#xD;&#xA;I guess you can be assured that the plants have been grown at a somewhat smaller scale than large industrial farms, and that the plants have been genetically engineered though, but that's not a positive to me." />
  <row Id="3083" PostHistoryTypeId="2" PostId="1702" RevisionGUID="7eb61ff5-9d65-4f44-b37a-275b7553bfb4" CreationDate="2010-07-18T09:32:08.183" UserId="450" Text="I have just visited China (Beijing).&#xD;&#xA;&#xD;&#xA;There I had Peking Duck which was wonderful. They served it with a sauce - sort of sweet, brown and thick. I was wondering if anyone has a name for this sauce as the people I was with did not know the name.&#xD;&#xA;&#xD;&#xA;I really loved this sauce and want to use it with other things - any help on its name and how to make it would be great!&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="3084" PostHistoryTypeId="1" PostId="1702" RevisionGUID="7eb61ff5-9d65-4f44-b37a-275b7553bfb4" CreationDate="2010-07-18T09:32:08.183" UserId="450" Text="Peking Duck Sauce" />
  <row Id="3085" PostHistoryTypeId="3" PostId="1702" RevisionGUID="7eb61ff5-9d65-4f44-b37a-275b7553bfb4" CreationDate="2010-07-18T09:32:08.183" UserId="450" Text="&lt;sauce&gt;" />
  <row Id="3086" PostHistoryTypeId="5" PostId="1700" RevisionGUID="a4e1e1f7-3bb3-4c3b-b35b-7542d5de3040" CreationDate="2010-07-18T09:32:54.813" UserId="737" Comment="Correcting a typo" Text="A heritage tomato is a strain of tomato that is relatively unchanged since it's original discovery and use. The originals traits are maintained by using open pollination via insects and what not in an uncontrolled environment. Selection techniques such as grafting and cutting (to clone and create hybrids), or flat out engineering are not used, while the lineage of the plants must date back at least 50+ years.&#xD;&#xA;&#xD;&#xA;So a heritage plant will be pretty much something that would see before industrial farming came to existence. There are a lot of varieties, some of which are relatively rare and exotic, but it doesn't really tell you anything about the quality or taste.&#xD;&#xA;&#xD;&#xA;I guess you can be assured that the plants have been grown at a somewhat smaller scale than large industrial farms, and that the plants haven't been genetically engineered, but that's not necessarily a positive to me." />
  <row Id="3087" PostHistoryTypeId="2" PostId="1703" RevisionGUID="f1873fdf-42e8-4083-b131-7810454396da" CreationDate="2010-07-18T09:34:23.207" UserId="553" Text="That must have been [Hoisin sauce][1] or [Sweet bean sauce][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Hoisin_sauce&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sweet_bean_sauce" />
  <row Id="3088" PostHistoryTypeId="2" PostId="1704" RevisionGUID="7bc065d2-e985-4b0f-a795-f9b3469e3c71" CreationDate="2010-07-18T09:35:03.297" UserId="725" Text="Depending on what you're making, there may be a good egg substitute other than that powdered stuff. e.g. if you are making some kind of baked good, I've had good results from using bananas or apple sauce. (bananas sometimes add a banana-y flavour though... which is often a welcome addition :-))&#xD;&#xA;&#xD;&#xA;There are a wide variety of egg substitutes out there, and each lend themselves to different kinds of recipes... Perhaps one of these could solve your problem." />
  <row Id="3089" PostHistoryTypeId="2" PostId="1705" RevisionGUID="759ae90d-22e0-4ead-a068-1050d0293d36" CreationDate="2010-07-18T09:35:42.267" UserId="741" Text="Things you like.&#xD;&#xA;&#xD;&#xA;And that failure is an option&amp;dash;not everything works. Sometimes you will create an inedible mess, learn and move on.&#xD;&#xA;&#xD;&#xA;For me the first core recipe was a very basic Chilli Con Carne (tinned tomatoes and beans and other short cuts included). These days, &gt;30 years later I still cook a rather more sophisticated version." />
  <row Id="3090" PostHistoryTypeId="16" PostId="1705" RevisionGUID="759ae90d-22e0-4ead-a068-1050d0293d36" CreationDate="2010-07-18T09:35:42.267" UserId="-1" />
  <row Id="3091" PostHistoryTypeId="2" PostId="1706" RevisionGUID="5e0a2cc1-fd96-4348-8f59-ecf39e183251" CreationDate="2010-07-18T09:36:05.607" UserId="115" Text="True free range eggs are noticeably different in terms of yolk colour (a much deeper yellow) and taste. Free range chickens are allowed to supplement their diets with naturally found grubs, inscets etc.&#xD;&#xA;&#xD;&#xA;You might find this of interest:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://food-facts.suite101.com/article.cfm/nutrition_freerange_vs_batterycage_eggs#ixzz0ta2y7E19&quot;&gt;Nutrition – Free-Range vs. Battery-Cage Eggs: Hens with Outdoor Access Produce More Nutritious Eggs&lt;/a&gt;" />
  <row Id="3092" PostHistoryTypeId="6" PostId="1695" RevisionGUID="858853c0-c09a-4a83-afbe-31e5f8668145" CreationDate="2010-07-18T09:36:57.070" UserId="115" Comment="re-tagged" Text="&lt;eggs&gt;&lt;free-range&gt;" />
  <row Id="3093" PostHistoryTypeId="6" PostId="1693" RevisionGUID="95474b7d-bd61-407f-8a7b-63a138fedda8" CreationDate="2010-07-18T09:37:40.127" UserId="115" Comment="re-tagged" Text="&lt;vegetables&gt;&lt;comparisons&gt;&lt;tomatoes&gt;" />
  <row Id="3094" PostHistoryTypeId="2" PostId="1707" RevisionGUID="57434651-bf9d-4651-873f-af3a83a5a948" CreationDate="2010-07-18T09:38:38.927" UserId="725" Text="It would depend on what your pizza dough recipe calls for... Often you just make the dough, roll it out, and thus it is &quot;prepared&quot; and ready for the pizza ingredients, however I have seen pizza dough recipes in which they recommend prebaking the crust a bit before adding other stuff; in this case, it would be &quot;prepared&quot; after that prebake.&#xD;&#xA;&#xD;&#xA;Basically, &quot;prepared&quot; means you've completed your pizza dough recipe (or have bough a prepared crust from the store)." />
  <row Id="3095" PostHistoryTypeId="6" PostId="1702" RevisionGUID="fe7bf344-eca5-4aa5-9890-279f2c546ce1" CreationDate="2010-07-18T09:40:58.033" UserId="115" Comment="re-tagged" Text="&lt;sauce&gt;&lt;chinese&gt;&lt;duck&gt;" />
  <row Id="3097" PostHistoryTypeId="2" PostId="1709" RevisionGUID="85aa55b1-effd-4ac9-b01d-0f0999c9ef0f" CreationDate="2010-07-18T09:47:29.303" UserId="115" Text="Traditionally, the sauce combines several ingredients, one of which, as Bart mentioned, is Hoisin sauce. The other ingredients are:&#xD;&#xA;&#xD;&#xA; - Sesame Oil&#xD;&#xA; - Hoisin sauce&#xD;&#xA; - Dark sugar or honey&#xD;&#xA; - Water&#xD;&#xA; - Dark soy sauce.&#xD;&#xA; - Cornstarch&#xD;&#xA;&#xD;&#xA;You can usually buy this at your local Chinese supermarket, but it's easier and more tasty to make your own.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3098" PostHistoryTypeId="2" PostId="1710" RevisionGUID="1c9f257b-a312-4b10-bc4b-1bffbeda4d4f" CreationDate="2010-07-18T09:55:18.073" UserId="633" Text="Which food books (and I'm thinking books on food and cooking rather than recipe books) do you find on your bedside cabinet rather than on the kitchen shelves?&#xD;&#xA;&#xD;&#xA;[McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture](http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279446114&amp;sr=8-1) keeps creeping back as it answers all those questions about why something works, or doesn't;&#xD;&#xA;&#xD;&#xA;Anything by M. F. K. Fisher as I never tire of her simple, witty prose and sheer love of food." />
  <row Id="3099" PostHistoryTypeId="1" PostId="1710" RevisionGUID="1c9f257b-a312-4b10-bc4b-1bffbeda4d4f" CreationDate="2010-07-18T09:55:18.073" UserId="633" Text="Which food writers do you take to bed?" />
  <row Id="3100" PostHistoryTypeId="3" PostId="1710" RevisionGUID="1c9f257b-a312-4b10-bc4b-1bffbeda4d4f" CreationDate="2010-07-18T09:55:18.073" UserId="633" Text="&lt;cook-books&gt;" />
  <row Id="3101" PostHistoryTypeId="5" PostId="1692" RevisionGUID="4ed49e79-1ee3-4849-81dd-d6a3f36486f4" CreationDate="2010-07-18T10:01:07.737" UserId="210" Comment="added links to recipies" Text="What could I use in place of milk in [pancake batter][1]?  Would rice milk or soya milk work?  What about in [scotch pancakes][2]?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226&#xD;&#xA;  [2]: http://www.bbcgoodfood.com/recipes/4095/scotch-pancakes-with-banana-and-maple-syrup" />
  <row Id="3103" PostHistoryTypeId="5" PostId="1697" RevisionGUID="b2b4f6ee-82b9-4c26-bdc1-018149a4b4a7" CreationDate="2010-07-18T10:07:01.503" UserId="725" Comment="expanded due to example recipes" Text="Soy milk works great in pancakes. My basic recipe for pancakes is about a cup of flour, about a cup of soy milk, a tablespoon or two of sugar and veg oil, and a few teaspoons of baking powder. Works great, makes nice, fluffy pancakes. (I know, not a &quot;recipe&quot; so much as list of ingredients with approximate proportions, but that's how I tend to cook, experimenting and learning from experience as I go...)&#xD;&#xA;&#xD;&#xA;Edit: I don't know about scotch pancakes; I've never made them, but upon looking up a couple recipes, I don't see why it wouldn't... Soy milk behaves much like milk in these kinds of recipes, the only difference being that soya adds a bit of binding that dairy milk doesn't (and perhaps a smidge of a taste difference?)&#xD;&#xA;&#xD;&#xA;Edit2: Haha, ok, so my &quot;pancakes&quot; are much more like your &quot;scotch pancakes&quot; -- there is such a wide spectrum of &quot;pancakes&quot;, from crepe-y types to big, fluffy types... So then, yes, I'd say soya'd certainly work fine for scotch pancakes; for your &quot;pancakes&quot;, I still suspect it'd be alright. With crepes mainly you just need liquid (hence the mixing with water in your posted recipe) -- the milk is mainly for some added flavour; I'd conjure that soya would work just fine." />
  <row Id="3104" PostHistoryTypeId="2" PostId="1712" RevisionGUID="4f552eba-7436-44e0-8019-4221ff313b0e" CreationDate="2010-07-18T10:09:58.470" UserId="744" Text="Since you mentioned Jamie Oliver: his website contains a handful of 'starter' recipes, http://www.jamieoliver.com/campaigns/jamies-food-revolution/get-cooking&#xD;&#xA;&#xD;&#xA;The same page contains links to PDFs containing lists of basic cooking equipment, cupboard basics en basic kitchen hygiene rules as well.&#xD;&#xA;" />
  <row Id="3105" PostHistoryTypeId="16" PostId="1712" RevisionGUID="4f552eba-7436-44e0-8019-4221ff313b0e" CreationDate="2010-07-18T10:09:58.470" UserId="-1" />
  <row Id="3106" PostHistoryTypeId="2" PostId="1713" RevisionGUID="21f40eca-9856-47ef-b6aa-b58f213dcdac" CreationDate="2010-07-18T10:14:08.213" UserId="744" Text="The egg cartons here in the Netherlands state that you should 'store them in a dry, cool place'. Supermarkets don't keep them in refrigeration anymore, which used to be the case until about 10 years ago - which probably means some government directive changed. At home, I just keep them unrefrigerated on the shelf, usually my box of six lasts a week maximum anyways." />
  <row Id="3108" PostHistoryTypeId="2" PostId="1715" RevisionGUID="230d8255-776a-4b7b-a70a-516b695fdd29" CreationDate="2010-07-18T10:18:46.523" UserId="744" Text="I recently picked up some orange flower water, http://en.wikipedia.org/wiki/Orange_flower_water, which works very well for adding orange flavour to desserts or fruit salads.&#xD;&#xA;" />
  <row Id="3109" PostHistoryTypeId="5" PostId="1698" RevisionGUID="84119eaa-e110-4211-9848-67604475625c" CreationDate="2010-07-18T10:34:49.960" UserId="597" Comment="added 97 characters in body" Text="Over the last few years I've gone through at least 3 roasting trays that have some kind of coating that has worn off - mostly ones bought in supermarkets.  &#xD;&#xA;&#xD;&#xA;I'd like to get something that will last, having discovered that decent cast-iron pans and casseroles are worth the investment.&#xD;&#xA;&#xD;&#xA;What will it be used for? Mostly chicken - sometimes dry, sometimes in stock and wine - but reasonably often for duck and beef, so preferably something that has a rack. &#xD;&#xA;&#xD;&#xA;I'm based in the UK, so preferably not a US-only brand - although many US brands are imported.&#xD;&#xA;&#xD;&#xA;(More importantly - any seriously bad experiences with stuff not living up to it's reputation?)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="3110" PostHistoryTypeId="2" PostId="1716" RevisionGUID="710cfe95-35f0-4adb-88a4-3ad1c37aec1e" CreationDate="2010-07-18T10:38:35.460" UserId="744" Text="Consider the castiron stuff from Le Creuset; my father-in-law has one that's at least 50 years old and it's still going strong. Lifetime warranty, too.&#xD;&#xA;&#xD;&#xA;http://www.lecreuset.co.uk/Product-Range-uk/Cast-Iron-Cookware/Oven-Dishes/&#xD;&#xA;&#xD;&#xA;They have roasting racks to fit as well." />
  <row Id="3111" PostHistoryTypeId="2" PostId="1717" RevisionGUID="fb9f9c69-9210-402e-9d7b-0174f363e807" CreationDate="2010-07-18T10:41:33.160" UserId="748" Text="While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to cook eggs), I've always been a bit weary of putting the wrap in boiling water. Can someone confirm or deny whether it is safe (or a good idea) to put plastic wrap in boiling water?" />
  <row Id="3112" PostHistoryTypeId="1" PostId="1717" RevisionGUID="fb9f9c69-9210-402e-9d7b-0174f363e807" CreationDate="2010-07-18T10:41:33.160" UserId="748" Text="Is it safe to use plastic wrap in boiling water?" />
  <row Id="3113" PostHistoryTypeId="3" PostId="1717" RevisionGUID="fb9f9c69-9210-402e-9d7b-0174f363e807" CreationDate="2010-07-18T10:41:33.160" UserId="748" Text="&lt;please-remove-this-tag&gt;&lt;boiling&gt;" />
  <row Id="3114" PostHistoryTypeId="2" PostId="1718" RevisionGUID="efb9fe53-a0a7-40de-8a07-ec2ff81fa122" CreationDate="2010-07-18T10:44:36.040" UserId="748" Text="Leaving foods unwrapped or directly exposed to the air in your freezer/refridgerator will contribute greatly to freezer burn - try to put leftovers in containers or wrap them to ward against freezer burn :)" />
  <row Id="3115" PostHistoryTypeId="2" PostId="1719" RevisionGUID="8d92e776-7039-49f3-aebf-86a1c73a8032" CreationDate="2010-07-18T10:50:15.077" UserId="744" Text="Alternatively, the chickens may have been fed maize (corn); they market a specific maize-fed brand over here and the yokes of those eggs are a very deep yellow as well.&#xD;&#xA;" />
  <row Id="3116" PostHistoryTypeId="2" PostId="1720" RevisionGUID="051ebc94-c260-4006-bfef-c70e50f9afa8" CreationDate="2010-07-18T10:56:33.583" UserId="748" Text="While everyone's mentioned spaghetti bolognaise, a recipe that definitely saw high rotation in my student days was Japanese curry, which is delicious and pretty easy to make (buy the stock cubes, and you just need potato, carrot, onion and whatever meat is on special, cubed).&#xD;&#xA;Another is Shepards/cottage Pie - mince, mixed vegetables, potato, an oven, cheese if you want. Nachos is also easy and inexpensive.&#xD;&#xA;&#xD;&#xA;In saying that, pretty much any common recipe that has a low number of ingredients and requires little specialised equipment should be something a high school graduate should know (or at least be able to work out) how to cook.&#xD;&#xA;" />
  <row Id="3117" PostHistoryTypeId="16" PostId="1720" RevisionGUID="051ebc94-c260-4006-bfef-c70e50f9afa8" CreationDate="2010-07-18T10:56:33.583" UserId="-1" />
  <row Id="3118" PostHistoryTypeId="2" PostId="1721" RevisionGUID="f87acb62-87d5-4ce6-a876-e4d043e436d2" CreationDate="2010-07-18T11:02:17.567" UserId="633" Text="This is the reason why eggs yolks (*tuorlo*) are called both the yellows (*giallo dell'uovo)* and the reds (*rosso d'uovo*) of eggs in Italian." />
  <row Id="3119" PostHistoryTypeId="2" PostId="1722" RevisionGUID="add651cf-a1ae-4d5e-8fdb-9bba38c9b47f" CreationDate="2010-07-18T11:02:30.637" UserId="689" Text="In muffin recipes, the instructions often say to stir the mixture till &quot;just combined&quot;. &#xD;&#xA;&#xD;&#xA;Why does over-stirring the muffin mixture result in tough muffins? &#xD;&#xA;And how do you know if you did too much stirring?" />
  <row Id="3120" PostHistoryTypeId="1" PostId="1722" RevisionGUID="add651cf-a1ae-4d5e-8fdb-9bba38c9b47f" CreationDate="2010-07-18T11:02:30.637" UserId="689" Text="Over-stirring muffin mixtures" />
  <row Id="3121" PostHistoryTypeId="3" PostId="1722" RevisionGUID="add651cf-a1ae-4d5e-8fdb-9bba38c9b47f" CreationDate="2010-07-18T11:02:30.637" UserId="689" Text="&lt;baking&gt;" />
  <row Id="3122" PostHistoryTypeId="2" PostId="1723" RevisionGUID="ad2fd50e-fbd6-410c-9793-7200dae98127" CreationDate="2010-07-18T11:22:57.507" UserId="115" Text="Water boils at 100c(212f). Good quality plastic wrap has a melting point between 120 and 140c(250 to 290f) So the answer is, it's ok, Just make sure you read the carton when buying the wrap, it should tell you the safe temperatures.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3123" PostHistoryTypeId="2" PostId="1724" RevisionGUID="56deedc5-5480-4a04-aa3b-4b04974ba2f7" CreationDate="2010-07-18T11:26:58.717" UserId="611" Text="My two favourites are:&#xD;&#xA;&#xD;&#xA; - ground Nutmeg&#xD;&#xA; - Red Vermouth (such as Martini rosso, or Cinzano)&#xD;&#xA;&#xD;&#xA;They go very well, either apart or together.&#xD;&#xA;" />
  <row Id="3124" PostHistoryTypeId="16" PostId="1724" RevisionGUID="56deedc5-5480-4a04-aa3b-4b04974ba2f7" CreationDate="2010-07-18T11:26:58.717" UserId="-1" />
  <row Id="3125" PostHistoryTypeId="2" PostId="1725" RevisionGUID="381a9eb2-e9c8-42b7-b139-02ce46f1c73a" CreationDate="2010-07-18T11:29:48.430" UserId="746" Text="Official:&#xD;&#xA;&#xD;&#xA;No definitive answer, there are different governing bodies and plastic wraps (cling films) in the US/Europe.  There are also different plastic wraps for different purposes, microwave safe, safe for use with fatty foods, so on.  Whether its safe or not will depend on the product used and most likely the time boiled for.  The UKs Food Standard Agency says no - &quot;Do not use cling films where they may melt into the food, such as in conventional ovens or with pots and pans on cooker hobs&quot;.  The cling film industry are understandably much more [positive][1].&#xD;&#xA;&#xD;&#xA;Practical:&#xD;&#xA;&#xD;&#xA;I've poached eggs using cling film for ages and I'm still here.  Read the plastic wrap boxes for warnings and choose the plastic wrap that's most suited.  Poach an egg and check if the wrap comes away cleanly, If so you're good.  I'd revisit this advice if your recipe called for cooking like this for longer than 5-10 minutes, there are likely more suitable products/recipes for extensive boil-in-the-bag manoeuvres.&#xD;&#xA;&#xD;&#xA;Notes:&#xD;&#xA;&#xD;&#xA;I'm limited to one link as I'm a new user (edit away..), but an egg poaching discussion/recipe is here:  www.aidanbrooks.blogspot.com/2007/05/gamekeeper-turned-poacher.html and the Food Standards Agency is here: www.food.gov.uk/foodlabelling/packagingbranch/clingfilm/&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodplast.com/index.asp?page=31&#xD;&#xA;" />
  <row Id="3126" PostHistoryTypeId="2" PostId="1726" RevisionGUID="80149619-97fa-42df-8ac9-b88bdbbc6d22" CreationDate="2010-07-18T11:39:40.750" UserId="746" Text="If a sauce has separated, take it off the heat, throw in an ice cube, stir.  Saved me many times." />
  <row Id="3127" PostHistoryTypeId="5" PostId="1723" RevisionGUID="3e173e1a-a24a-4bd3-93ba-50eb07d94529" CreationDate="2010-07-18T11:45:49.270" UserId="115" Comment="added 227 characters in body" Text="Water boils at 100c(212f). Good quality plastic wrap has a melting point between 120 and 140c(250 to 290f) So the answer is, it's ok, Just make sure you read the carton when buying the wrap, it should tell you the safe temperatures.&#xD;&#xA;&#xD;&#xA;You can view my comments here &lt;a href=&quot;http://cooking.stackexchange.com/questions/11/how-should-i-poach-an-egg&quot;&gt;How should I poach an egg?&lt;/a&gt; regarding the poaching of eggs in plastic wrap. It's something I do quite often.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3128" PostHistoryTypeId="2" PostId="1727" RevisionGUID="21c654fe-d94c-4b9e-a520-0cb252da36fa" CreationDate="2010-07-18T11:45:49.363" UserId="750" Text="Because you have overworked the gluten in the mixture.  Same reason why you rest a pastry or pizza dough before you roll it out." />
  <row Id="3129" PostHistoryTypeId="2" PostId="1728" RevisionGUID="ae6b7d6f-d6aa-4cf1-9e26-904276c89e23" CreationDate="2010-07-18T11:47:41.590" UserId="750" Text="Strawberries.  Sounds crazy but balsamic really brings out the &quot;strawberry-ness&quot; of strawberries.  Makes a wonderful sauce over good vanilla icecream." />
  <row Id="3130" PostHistoryTypeId="16" PostId="1728" RevisionGUID="ae6b7d6f-d6aa-4cf1-9e26-904276c89e23" CreationDate="2010-07-18T11:47:41.590" UserId="-1" />
  <row Id="3131" PostHistoryTypeId="2" PostId="1729" RevisionGUID="e048da5e-7b5f-4abc-a5a1-a0657144dfc1" CreationDate="2010-07-18T11:51:50.550" UserId="67" Text="The easiest way to tell if you've over stirred muffins, quick breads or cakes is the texture when it's baked.&#xD;&#xA;&#xD;&#xA;Correct, and it's all even.  Over stirred, and you'll have a series of larger bubbles in the cake, called 'tunneling', where it looks like worms have burrowed their way through your cake or muffin.&#xD;&#xA;&#xD;&#xA;Stirring develops gluten, which is essential to trap in bubbles for most yeast breads, and to give it a little bit of chew -- but not something that you want in a typical quick bread. (muffins, cake, etc.)" />
  <row Id="3132" PostHistoryTypeId="2" PostId="1730" RevisionGUID="4d81c82e-6b77-44b4-850a-0c0012b0b683" CreationDate="2010-07-18T11:54:35.600" UserId="757" Text="This article (1) says that plastic can release cancerous toxins, while this one (2) says this is a hoax.&#xD;&#xA;I would be careful and do some more research before using the plastic in this situation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  (1): www.foodproductiondaily.com/Packaging/Research-suggests-cancer-link-to-plastic-packaging&#xD;&#xA;&#xD;&#xA;  (2): www.hoax-slayer.com/plastic-cancer-link-hoax.html" />
  <row Id="3133" PostHistoryTypeId="2" PostId="1731" RevisionGUID="12788a39-d733-4e4d-b076-8a50d3eb00cb" CreationDate="2010-07-18T12:02:29.170" UserId="759" Text="I've been making bread for a while now, but I can never get it to rise enough. The bread comes out really dense, so it's not very useful for sandwiches. I give it ten minutes after kneading, bash it down again, then another hour before baking. I've tried adding sugar as well but this hasn't made much impact." />
  <row Id="3134" PostHistoryTypeId="1" PostId="1731" RevisionGUID="12788a39-d733-4e4d-b076-8a50d3eb00cb" CreationDate="2010-07-18T12:02:29.170" UserId="759" Text="How can I get my bread to be more fluffy and less dense?" />
  <row Id="3135" PostHistoryTypeId="3" PostId="1731" RevisionGUID="12788a39-d733-4e4d-b076-8a50d3eb00cb" CreationDate="2010-07-18T12:02:29.170" UserId="759" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="3136" PostHistoryTypeId="2" PostId="1732" RevisionGUID="d9057b0c-70d2-48e2-9f6e-b1c5ceef7f8a" CreationDate="2010-07-18T12:09:17.577" UserId="711" Text="Try some differn't recipes, there are lots and lots of differnt kind of breads and they work better in differnt places (altitude), flours (damper flours, finer flours) and ovens (all ovens vary).  Try a new recipe book and see which breads work for you." />
  <row Id="3137" PostHistoryTypeId="2" PostId="1733" RevisionGUID="f96860c3-db35-4bb0-a0e9-547738b9c994" CreationDate="2010-07-18T12:09:21.337" UserId="597" Text="I pretty much always put a mixture of butter and something (garlic, lemon zest and thyme, or whole-grain mustard, or various herbs - there are lots of options) between the skin and the breast before roasting - you have to carefully slide your hand to gently separate the skin from the breast without tearing the skin.&#xD;&#xA;&#xD;&#xA;Pretty much guaranteed moist breast meat (although maybe less good on the calorie front).&#xD;&#xA; " />
  <row Id="3138" PostHistoryTypeId="2" PostId="1734" RevisionGUID="ce17bfa3-8afd-4ecc-b45c-8e9cb4592783" CreationDate="2010-07-18T12:15:00.230" UserId="67" Text="How quickly are you using the eggs?  If you can't get through a carton of eggs in a week (no matter the size you're buying), I'd store them in the fridge, simply because eggs will age faster at room temperature -- I normally estimate a week of aging for every day out of the fridge, but it varies with time of year, etc.&#xD;&#xA;&#xD;&#xA;Also, consider how you're going to be using the eggs -- if you're making crepes, whipping egg whites and other recipes that require warm eggs, I'd be more likely to leave them out.&#xD;&#xA;&#xD;&#xA;Personally, I refrigerate -- not because I think warm eggs are unhealthy, but because I don't have a good place to store them otherwise.  Also, as I don't have central air conditioning, I don't air condition my kitchen, and it's been in the 90s or above (F) for the last few weeks.&#xD;&#xA;&#xD;&#xA;I also don't know how much truth there is to the eggs picking up flavors -- I tend to add things to my eggs (onion, pepper, etc.) that I don't know I'd have a clean egg flavor coming through; maybe if I were making meringue I'd be concerned, but I could also just put the eggs into a container that seals well.  I guess as you can easily keep eggs for a month or more in the fridge, it'd have more time to absorb flavors, if nothing else." />
  <row Id="3139" PostHistoryTypeId="2" PostId="1735" RevisionGUID="8f6392ac-ea70-49f2-b13c-2bd5b761da24" CreationDate="2010-07-18T12:26:47.550" UserId="183" Text="In the US, traditional Tiramisu needs to be made at home because it uses raw eggs and it would be too risky for a restaurant or bakery to sell.&#xD;&#xA;&#xD;&#xA;For years I have been making the [Williams Sonoma][1] recipe.  To get the tiramisu to come out firm I had to:&#xD;&#xA;&#xD;&#xA;* Soak the lady fingers just so.  Pour a thin layer of coffee onto a plate.  Practice rolling the lady fingers by rolling one in the coffee as fast as you can, another for little slower, and one two seconds on each side.  Let them sit for half an hour and cut them in half.  The coffee should have made it half way to the core of the biscuit and should not be mushy.  &#xD;&#xA;&#xD;&#xA;* When recipes call for eggs, they mean large eggs, not extra large or jumbo.  Larger eggs have more water.&#xD;&#xA;&#xD;&#xA;* The mascarpone should be at room temperature. Before you mix it in with the other ingredients, whip it in a separate bowl with a whisk. &#xD;&#xA;&#xD;&#xA;* Add some cream of tartar to the eggs whites.  Make sure you whip them to stiff peaks.   &#xD;&#xA;&#xD;&#xA;* If it still comes runny after those adjustments, lower the amount of cream and coffee you add to the dish. &#xD;&#xA;&#xD;&#xA;Ever since I learned to bake a Genoise (French sponge) cake, I use it instead of the lady fingers.  It took me several attempts to master the Genoise, but it makes a prettier tiramisu.&#xD;&#xA;&#xD;&#xA;For flavor variants, the next most popular combination must be limoncello (a popular Italian liqueur) with lemon zest.  I have also used left over poached spiced pears in a tiramisu.  &#xD;&#xA;&#xD;&#xA;[1]:http://www.epicurious.com/recipes/member/views/WILLIAMS-SONOMA-TIRAMISU-50012535" />
  <row Id="3140" PostHistoryTypeId="16" PostId="1735" RevisionGUID="8f6392ac-ea70-49f2-b13c-2bd5b761da24" CreationDate="2010-07-18T12:26:47.550" UserId="-1" />
  <row Id="3141" PostHistoryTypeId="2" PostId="1736" RevisionGUID="d1b61798-6bca-45ee-8529-caad6da42960" CreationDate="2010-07-18T12:28:15.143" UserId="632" Text="Jeffrey Steingarten - The Man Who Ate Everything and It Must Be Something I Ate&#xD;&#xA;&#xD;&#xA;The New Yorker Anthology of Food Writing&#xD;&#xA; &#xD;&#xA;Herve This - Molecular Gastronomy&#xD;&#xA;" />
  <row Id="3142" PostHistoryTypeId="2" PostId="1737" RevisionGUID="85acf65e-0d87-4845-9941-8365fd6c7aad" CreationDate="2010-07-18T12:47:41.400" UserId="332" Text="A lot of recipes I read for pizza dough call for a mixer. Is that the best way? If so, which mixer should I get? I've seen the kitchen aid and a electrolux. What else should I consider?" />
  <row Id="3143" PostHistoryTypeId="1" PostId="1737" RevisionGUID="85acf65e-0d87-4845-9941-8365fd6c7aad" CreationDate="2010-07-18T12:47:41.400" UserId="332" Text="Do I need a stand mixer to make good pizza dough? If so what should I get?" />
  <row Id="3144" PostHistoryTypeId="3" PostId="1737" RevisionGUID="85acf65e-0d87-4845-9941-8365fd6c7aad" CreationDate="2010-07-18T12:47:41.400" UserId="332" Text="&lt;equipment&gt;&lt;pizza&gt;" />
  <row Id="3145" PostHistoryTypeId="5" PostId="1682" RevisionGUID="0df915b7-4808-4070-81d5-122810237244" CreationDate="2010-07-18T12:47:47.920" UserId="719" Comment="added 12 characters in body" Text="It's best to skin it almost immediately after it's been shot as that's the easiest time. If that's not possible you can hang the carcass for a few days as long as it's kept in a cool environment. Hanging venison is not always necessary like it is with other animals to tenderise the meat, though this can depend on the breed of deer. When I butcher roe I don't hang them at all.&#xD;&#xA;&#xD;&#xA;To skin it, put a hook between the tendon and the bone of one of the back legs and hang it at a height that suits you. Using a very sharp, small knife, make an incision into the skin near the tendon, trying not to cut into any meat. You can do this on both the back legs, then using small movements use the tip of the knife to seperate the skin from the meat, using your other hand to pull the skin back. Don't make any cut where you can't see where you are going or you will cut into meat. If it's hung for a few days it can be a bit tricky to start, and some areas of the animal are more difficult than others, but once you get down to the main body you should be able to pull the skin down a fair way just using your hands. Use your common sense though and don't force it if it's not happening.&#xD;&#xA;&#xD;&#xA;As for the butchering, it depends on what you want to do cooking-wise. You'll want a nice large work surface with lots of room to move. Your small sharp knife, a larger one, a saw, and if you've got one, a cleavor. I start by taking off the legs. Put the carcus on its belly so you can see the top of the spine. Try and have a good look at the muscles. To take the legs off, you want to look at where the largest muscle from the leg ends, and also where the loin (the meat running either side of the spine) ends. You need to make a call that includes as much of the leg muscles as you can, while losing as little of the loin. Once you've made your decision. Use your knife to draw a straight line across the back, then continue that line right down either side. Make sure the line has cut through all the muscle right to the bone, then use the saw to go through the bone (never cut through meat using the saw, it's only for bone). Once you have the legs removed together, you can seperate them by sawing down the middle (from underneath). Next, I carefully remove the loins. This is the best meat on the animal and I remove the whole muscle, going right up to the neck. &#xD;&#xA;&#xD;&#xA;Next, remove the shoulders. Belly side up, count the 5th or 6th rib up from the neck and make an incision through that you can see from the other side. Whether it is the 5th or 6th rib depends on the breed, but you want to be pretty much clearing the shoulderblade, so have a look from the top, and if the 5th looks too close to the front leg, go for the 6th. Once you have the incision through, turn the carcass over so that the spine is facing you again and, using the incision as a guide, cut another line straight across the bottom of the shoulders, and again continue the line down the belly so you've drawn your line straight across the top of the animal, then use your saw to finish.&#xD;&#xA;&#xD;&#xA;Cut the bones down for stock and that's basically it. You shouldn't need any help skinning, but it's good to have help butchering if you can. Sometimes it makes all the difference when you're sawing to have that extra pair of hands.&#xD;&#xA;&#xD;&#xA;As for cooking, the meat on the shoulder and anything that looks useable over the ribs is great for stews and sausages. Of course you know how lean venison is, so if you're making either of those things be sure to add plenty of pork belly or belly bacon, and always lard or bard legs when roasting. Rather than roasting a whole leg I often seperate each individual muscle from the leg, remove the sinew and sear and roast them. It works beautifully, but is a little fiddly if you haven't done it before. And next time, try and get your man to save the liver. Fresh liver, a little flour, plenty of sage, some salt and pepper and a quick toss on a seriously hot pan? Yum.&#xD;&#xA;&#xD;&#xA;Good luck, hope all goes well.&#xD;&#xA;" />
  <row Id="3146" PostHistoryTypeId="2" PostId="1738" RevisionGUID="132c52b4-41fa-4f38-99fc-dae9be18562d" CreationDate="2010-07-18T12:56:40.240" UserId="67" Text="In the US, I normally see them marketed as &quot;heirloom&quot; tomatoes; I don't know if there are specific regulations in the UK or Finland that might have restrictions on the term's use.  (like there now is in the US with &quot;organic&quot; )&#xD;&#xA;&#xD;&#xA;Because they weren't developed for industrialized farming, they didn't focus on breeding in traits that were desired for mass production -- size, round shape, bright color, shelf life, durability in transport.&#xD;&#xA;&#xD;&#xA;As such, there's a much wider variety, and they tend to be locally grown on small farms (as they don't tend to transport well, or be suitable for mechanized production).  They might've been bred for sweetness, tartness, number of fruit per plant, disease resistance, etc, so you can't say that heirlooms necessarily taste better; a locally grown, picked that day non-heirloom tomato might taste just as good.&#xD;&#xA;&#xD;&#xA;To make this clear -- very few vegetables are produced in a truly 'uncontrolled' environment (maybe 'less controlled' environment)-- humans have been selecting for specific traits for centuries; it's just that the processes used were much less high-tech back then -- you saved the seeds from plants that produced what you liked, it's possible that some might've even been hand-pollinated to cross breed cultivars.)" />
  <row Id="3147" PostHistoryTypeId="2" PostId="1739" RevisionGUID="9be5b61d-91e4-49e7-a798-c55f5e1be47f" CreationDate="2010-07-18T13:04:52.810" UserId="49" Text="What rare spices do you know and like?  &#xD;&#xA;How do you use them to create uniquely tasting dishes?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3148" PostHistoryTypeId="1" PostId="1739" RevisionGUID="9be5b61d-91e4-49e7-a798-c55f5e1be47f" CreationDate="2010-07-18T13:04:52.810" UserId="49" Text="Extraordinary spices." />
  <row Id="3149" PostHistoryTypeId="3" PostId="1739" RevisionGUID="9be5b61d-91e4-49e7-a798-c55f5e1be47f" CreationDate="2010-07-18T13:04:52.810" UserId="49" Text="&lt;spices&gt;" />
  <row Id="3150" PostHistoryTypeId="2" PostId="1740" RevisionGUID="8c7bcaad-316d-42b7-97a2-952016657f24" CreationDate="2010-07-18T13:05:00.860" UserId="719" Text="I often use coconut milk or cream in my pancakes and it's delicious. Sometimes rice milk, but it does have a bit of a tendancy to stick. Ok if you're using teflon I suppose." />
  <row Id="3151" PostHistoryTypeId="2" PostId="1741" RevisionGUID="d0f46d27-c9f4-4adf-801c-8f13d44ec317" CreationDate="2010-07-18T13:06:41.120" UserId="49" Text="[Sichuan pepper][1] seems to be very unique spice. But I yet have to try it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sichuan_pepper" />
  <row Id="3152" PostHistoryTypeId="5" PostId="1261" RevisionGUID="626ec726-1b05-46b2-ac14-9b83780b16e3" CreationDate="2010-07-18T13:06:43.197" UserId="377" Comment="fix principal spelling" Text="Sweet Maria's, my principal vendor, has a page dedicated to this [very topic](http://www.sweetmarias.com/roastedcoffeestorage.php).  Basically: store roasted beans air-tight at room temperature.  If you're roasting them yourself, don't seal the container until 8-24 hours after roasting.&#xD;&#xA;&#xD;&#xA;Don't store ground coffee at all if you can avoid it.  It goes stale very quickly." />
  <row Id="3153" PostHistoryTypeId="2" PostId="1742" RevisionGUID="bb3fa682-de89-48a8-a62a-9d0533395b8f" CreationDate="2010-07-18T13:35:03.580" UserId="67" Text="I'm still undecided on the flat surface vs. an edge for breaking the eggs.  The argument against using an edge is that you risk driving a chip of eggshell into the middle of the egg, but I find that a clean break is more significant for me, as anything less means that I have trouble separating the two halves, and end up knocking loose little bits of shell into my dish that I then have to go and fish out.&#xD;&#xA;&#xD;&#xA;I will say that although I learned using the edge of a bowl, these days I use the edge of my counter -- it's straight, so I find it gives me a cleaner break ... just don't forget to clean and disinfect your counters afterwards.  (I guess I could use a rectangular pyrex or similar container, too, but I don't know if the 90 degree angle vs. the edge of container would make a difference)." />
  <row Id="3154" PostHistoryTypeId="2" PostId="1743" RevisionGUID="53e6218e-1aaa-4434-af00-e6bc0facd15a" CreationDate="2010-07-18T13:39:28.313" UserId="143" Text="A big factor besides the dough is the temperature at which you bake the bread.&#xD;&#xA;&#xD;&#xA;If you are not baking it at some recipe specified temperature you are probably playing on the safe side and your breads won't raise much.&#xD;&#xA;&#xD;&#xA;You have to heat the CO2 pockets quickly so that they expand before the dough hardens. The more temperature you can give it the better.&#xD;&#xA;&#xD;&#xA;Another possible factor may be the yeast. Are you waiting enough? Are you using enough? Like temperature, more yeast and longer fermentation times can't go wrong." />
  <row Id="3155" PostHistoryTypeId="2" PostId="1744" RevisionGUID="68d54248-9337-4463-b74d-26dff4be07b8" CreationDate="2010-07-18T14:14:17.090" UserId="67" Text="Are you slashing the doughball before baking it?&#xD;&#xA;&#xD;&#xA;Although they can be decorative, they're functional -- once the crust is formed, the bread can't rise any more, which is going to affect the density.  The slashing allows for expansion even after the crust has begun for form.&#xD;&#xA;&#xD;&#xA;Also, density might be a sign that you've worked in too much flour.  As you end up with more flour if you use dip-and-sweep vs. spoon-and-sweep, you might be adding extra flour without even realizing it." />
  <row Id="3156" PostHistoryTypeId="2" PostId="1745" RevisionGUID="a78eb3eb-ec6d-4744-a004-0fa2cd7daada" CreationDate="2010-07-18T14:19:07.047" UserId="123" Text="All the &quot;made from scratch&quot; pizza dough I've seen made was mixed by hand, and it was always delicious, so I would say no, you don't need a mixer to make good pizza dough. In fact, I'm sure even modern style pizza predates the common use of electricity and mixers." />
  <row Id="3157" PostHistoryTypeId="16" PostId="1739" RevisionGUID="0fed4ae4-78a6-4e7e-8d2d-060487468dc0" CreationDate="2010-07-18T14:23:44.167" UserId="49" />
  <row Id="3158" PostHistoryTypeId="2" PostId="1746" RevisionGUID="0d87e2d1-2763-4413-9d0c-246e9e328c01" CreationDate="2010-07-18T14:24:51.777" UserId="67" Text="You don't need a stand mixer, but it's a shortcut for those of us who don't like kneading the dough.  You could also use a bread machine (most have an option to mix and kneed, but not bake), or a food processor (use a dough blade), or just knead by hand.&#xD;&#xA;&#xD;&#xA;If you look, you can find some no-knead, or at least less-knead pizza dough recipes, and there's some styles of pizza crust that are more biscuit like than what most people think of as pizza.  (It's popular in Maryland, and it has the advantage that you don't have to wait or things to rise, etc, so there's no advance planning necessary other than pre-heating an oven).&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;As for brands of mixer ... I won't get into that discussion, as I haven't owned enough of them to be able to give a good comparison.  Just make sure it has a warranty or a return policy, as my neighbor had some problems with the first model she bought ... she ended up going with a different brand because of all of the problems." />
  <row Id="3159" PostHistoryTypeId="2" PostId="1747" RevisionGUID="ae7c4459-1556-406f-a24e-fd1ecdecaeed" CreationDate="2010-07-18T14:27:55.683" UserId="210" Text="Sometimes when I crack eggs, I end up with a bit of shell in the egg.  How can I easily get the shell out, as it always seems to evade my fingers?" />
  <row Id="3160" PostHistoryTypeId="1" PostId="1747" RevisionGUID="ae7c4459-1556-406f-a24e-fd1ecdecaeed" CreationDate="2010-07-18T14:27:55.683" UserId="210" Text="How to remove bits of egg shell from a cracked egg?" />
  <row Id="3161" PostHistoryTypeId="3" PostId="1747" RevisionGUID="ae7c4459-1556-406f-a24e-fd1ecdecaeed" CreationDate="2010-07-18T14:27:55.683" UserId="210" Text="&lt;please-remove-this-tag&gt;&lt;eggs&gt;" />
  <row Id="3162" PostHistoryTypeId="2" PostId="1748" RevisionGUID="a6f1c593-1cb3-44ca-a08c-1fc9f59fa3b8" CreationDate="2010-07-18T14:37:39.310" UserId="769" Text="Kitchen Confidential by Anthony Bourdain." />
  <row Id="3163" PostHistoryTypeId="2" PostId="1749" RevisionGUID="6883c05c-eb6a-4ac0-89fe-1ef765e6d20f" CreationDate="2010-07-18T14:42:17.647" UserId="770" Text="Use part of the shell you just cracked to scoop it up; it will attract the broken bit.&#xD;&#xA;&#xD;&#xA;Also, if you frequently end up with bits of shell in your eggs, you should revise your cracking technique. Eggs should be cracked on a flat surface (countertop or plate) not a sharper surface like the edge of a bowl." />
  <row Id="3164" PostHistoryTypeId="2" PostId="1750" RevisionGUID="20115ccb-6495-4156-9e59-3257b65962f5" CreationDate="2010-07-18T14:44:19.670" UserId="161" Text="You don't NEED a mixer, but if you're making a lot of dough it certainly can speed things up. Also if you don't have a nice stand mixer and do a lot of baking they are well worth the investment.&#xD;&#xA;&#xD;&#xA;As for picking I would stick with one of the well known brands.  I've my Kitchen Aid for nearly 10 years and love it.  My mother's lasted 30 years before she burned out the motors and replaced it with a new one of the same.&#xD;&#xA;&#xD;&#xA;I've heard positive things about both the Electronolux and Cuisinart, but I've never used either personally." />
  <row Id="3165" PostHistoryTypeId="2" PostId="1751" RevisionGUID="bea25e35-8705-48c7-986d-1961304e1f89" CreationDate="2010-07-18T14:47:29.803" UserId="722" Text="Nope!  Check out Jim Lahey's no-knead pizza dough.  Really easy, simple, requires little of your time, and no special equipment needed (you can use a cookie sheet for the pizza stone. Won't be quite as as good, but i still love it).  The dough still has to rise for a while (Jim Lahey lets the yeast do the kneading, instead of having to do it yourself), so you gotta plan ahead.  I've only made the pizza dough recipe from his book, which hasn't been released online, but this one is fairly similar: http://tastingtable.com/entry_detail/99/Jim_Lahey_reveals_his_recipe_for_no-knead_pizza_dough_.htm&#xD;&#xA;&#xD;&#xA;BTW, I'd really recommend his book.  It's awesome for beginning bakers.  Made my first bread out of it 6 months ago, and I still make bread from the same recipe weekly for some bonified foodies who love it." />
  <row Id="3166" PostHistoryTypeId="16" PostId="1741" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-18T15:01:42.937" UserId="8" />
  <row Id="3167" PostHistoryTypeId="2" PostId="1752" RevisionGUID="1b605ffe-b62e-4276-b516-841a07025f64" CreationDate="2010-07-18T15:03:00.280" UserId="183" Text="Like [Tim Gilbert](http://cooking.stackexchange.com/users/649) pointed out, even if you follow a recipe perfectly you should expect variations in cooking time. Difference of 30% in baking time are common.  When I barbecue whole chicken breasts, I have them out of the fridge for 30 minutes and they take 20 minutes with the burners on medium.  I use the [finger test][1], refined over many attempts with a thermometer.&#xD;&#xA;&#xD;&#xA;[1]:http://cooking.stackexchange.com/questions/982/why-does-my-chicken-breast-become-so-dry/990#990" />
  <row Id="3168" PostHistoryTypeId="16" PostId="1736" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-18T15:03:10.980" UserId="8" />
  <row Id="3169" PostHistoryTypeId="16" PostId="1748" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-18T15:03:10.980" UserId="8" />
  <row Id="3170" PostHistoryTypeId="16" PostId="1710" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-18T15:03:10.980" UserId="8" />
  <row Id="3171" PostHistoryTypeId="2" PostId="1753" RevisionGUID="c0ec65de-1f25-4d14-8396-4fea65b46028" CreationDate="2010-07-18T15:06:26.277" UserId="722" Text="I'm cooking for a friend that, for medical reasons, must eat vegan, and soy-free.  I was really wanting to make a vegetarian stir-fry for her, but I can't come up with or find any sauce that would be good in a stir-fry without meat nor soy-sauce.  Must be too dependent on butter+soy sauce myself. =P&#xD;&#xA;&#xD;&#xA;I was thinking, I'd add mushrooms to the stir-fry to get the umami, use sherry+veggie broth to create the liquid, and using ginger+garlic+salt for flavor, but that seems like it'd be too light. There must be some way to get that dark rich flavor of soy sauce without soy?" />
  <row Id="3172" PostHistoryTypeId="1" PostId="1753" RevisionGUID="c0ec65de-1f25-4d14-8396-4fea65b46028" CreationDate="2010-07-18T15:06:26.277" UserId="722" Text="Soy sauce substitute" />
  <row Id="3173" PostHistoryTypeId="3" PostId="1753" RevisionGUID="c0ec65de-1f25-4d14-8396-4fea65b46028" CreationDate="2010-07-18T15:06:26.277" UserId="722" Text="&lt;sauce&gt;&lt;vegan&gt;&lt;soy&gt;" />
  <row Id="3174" PostHistoryTypeId="2" PostId="1754" RevisionGUID="9b498692-cc58-4bd8-8b97-4eedae5860e3" CreationDate="2010-07-18T15:08:38.190" UserId="771" Text="I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl Rabi, as it's not something I've come across, so don't know the best ways to prepare it. So, what is the best way to eat Kohl Rabi?" />
  <row Id="3175" PostHistoryTypeId="1" PostId="1754" RevisionGUID="9b498692-cc58-4bd8-8b97-4eedae5860e3" CreationDate="2010-07-18T15:08:38.190" UserId="771" Text="How do you prepare/cook Kohl Rabi?" />
  <row Id="3176" PostHistoryTypeId="3" PostId="1754" RevisionGUID="9b498692-cc58-4bd8-8b97-4eedae5860e3" CreationDate="2010-07-18T15:08:38.190" UserId="771" Text="&lt;kohlrabi&gt;" />
  <row Id="3177" PostHistoryTypeId="2" PostId="1755" RevisionGUID="3c640b3a-fdc6-442a-94fd-d6853bb65e9d" CreationDate="2010-07-18T15:13:14.240" UserId="771" Text="I've always tended to use butter in pastry, be it sweet or savoury. The trick in making it flaky is to minimise how much you work the dough, and trying to keep the fat from melting. A food processor is ideal for this, as you can pulse it to quickly combine the flour and fat.&#xD;&#xA;&#xD;&#xA;You can also add icing sugar to a sweet pastry, which I've found can make a crispier pastry, and will hold a wet filling much better (when blind-baked)" />
  <row Id="3178" PostHistoryTypeId="2" PostId="1756" RevisionGUID="ada30b9e-aaba-4d63-9ddc-2d87ce15ed8d" CreationDate="2010-07-18T15:14:19.323" UserId="438" Text="*Animal, Vegetable, Miracle* by Barbara Kingsolver&#xD;&#xA;&#xD;&#xA;*In Defense of Food* and *Omnivore's Dilemma* by Michael Pollan&#xD;&#xA;&#xD;&#xA;Those are the ones I've been working on recently." />
  <row Id="3179" PostHistoryTypeId="16" PostId="1756" RevisionGUID="ada30b9e-aaba-4d63-9ddc-2d87ce15ed8d" CreationDate="2010-07-18T15:14:19.323" UserId="-1" />
  <row Id="3180" PostHistoryTypeId="2" PostId="1757" RevisionGUID="7c4cc106-101f-4639-ac27-35b67a27cc75" CreationDate="2010-07-18T15:20:01.903" UserId="438" Text="*Moosewood Restaurant Cooking for Health* and *Moosewood Restaurant Simple Suppers* by the [Moosewood Collective][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.moosewoodrestaurant.com" />
  <row Id="3181" PostHistoryTypeId="16" PostId="1757" RevisionGUID="7c4cc106-101f-4639-ac27-35b67a27cc75" CreationDate="2010-07-18T15:20:01.903" UserId="-1" />
  <row Id="3182" PostHistoryTypeId="2" PostId="1758" RevisionGUID="ec07b5d1-db69-4ae8-a447-0160a979b985" CreationDate="2010-07-18T15:20:29.313" UserId="99" Text="I wouldn't call it rare, per se, but I always use sea salt instead of table salt. I find it to be much more flavorful. " />
  <row Id="3183" PostHistoryTypeId="16" PostId="1758" RevisionGUID="ec07b5d1-db69-4ae8-a447-0160a979b985" CreationDate="2010-07-18T15:20:29.313" UserId="-1" />
  <row Id="3184" PostHistoryTypeId="2" PostId="1759" RevisionGUID="327d239a-71d4-4d6c-a878-1367cfd14002" CreationDate="2010-07-18T15:20:35.803" UserId="89" Text="I'd do a reduction of [PX sherry][1], seasoned with salt and a mix of peppers (add more spices to taste). It's not exactly a replacement of soy sauce, but it has a dark, rich flavor as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pedro_Xim%C3%A9nez" />
  <row Id="3185" PostHistoryTypeId="5" PostId="1693" RevisionGUID="48455e41-fe02-4e20-95d1-c8ac81fb7349" CreationDate="2010-07-18T15:22:30.593" UserId="567" Comment="added 61 characters in body; edited title" Text="What makes a tomato &quot;heirloom&quot; and what is the difference to conventional tomatoes? &#xD;&#xA;&#xD;&#xA;Edited: heritage -&gt; heirloom, makes more sense that way. " />
  <row Id="3186" PostHistoryTypeId="4" PostId="1693" RevisionGUID="48455e41-fe02-4e20-95d1-c8ac81fb7349" CreationDate="2010-07-18T15:22:30.593" UserId="567" Comment="added 61 characters in body; edited title" Text="Heirloom tomatoes" />
  <row Id="3187" PostHistoryTypeId="2" PostId="1760" RevisionGUID="486b4af0-8985-472e-9dc8-116b23906bd8" CreationDate="2010-07-18T15:24:11.593" UserId="567" Text="I keep on bouncing back to the original Naked Chef. " />
  <row Id="3188" PostHistoryTypeId="16" PostId="1760" RevisionGUID="486b4af0-8985-472e-9dc8-116b23906bd8" CreationDate="2010-07-18T15:24:11.593" UserId="-1" />
  <row Id="3189" PostHistoryTypeId="2" PostId="1761" RevisionGUID="d98caeea-f04c-4863-8732-132e86251d93" CreationDate="2010-07-18T15:24:42.170" UserId="115" Text="I tend to cook a lot of Indian and Asian dishes, so spice is something very close to my heart. Of the many spices available, I tend to use the relatively common ones, partly because I'm not able to obtain some of those I'd like, such as curry leaves. &#xD;&#xA;&#xD;&#xA;In Indian cuisine a spice mix is referred to as a masala and probably the most well known masala is garam masala. This is a very important blend of spices for preparing Indian food, unfortunately, the recipe changes as one moves from North to South India. Every chef has his or her own special blend. A basic garam masala consists of:&#xD;&#xA;&#xD;&#xA; - Coriander seeds&#xD;&#xA; - Cinnamon bark&#xD;&#xA; - Cloves&#xD;&#xA; - Green cardamom seeds&#xD;&#xA; - Star Anise&#xD;&#xA; - Nutmeg&#xD;&#xA;&#xD;&#xA;All of the above are ground to make a wonderful, aromatic spice mix.&#xD;&#xA;&#xD;&#xA;In addition to garam masala, other common spice I use are:&#xD;&#xA;&#xD;&#xA; - Cumin seeds&#xD;&#xA; - Turmeric&#xD;&#xA; - Black cardamom&#xD;&#xA; - Asafoetida&#xD;&#xA; - Fenugreek seeds&#xD;&#xA; - Black mustard seeds&#xD;&#xA;&#xD;&#xA;For Asian cooking the most important spice mix is 5 spice powder. This again lends a wonderful aromatic flavour to Asian dishes. typically it's comprised of:&#xD;&#xA;&#xD;&#xA; - Star Anise&#xD;&#xA; - Fennel Seeds&#xD;&#xA; - Cinnamon or Cassia&#xD;&#xA; - Szechwan Pepper&#xD;&#xA; - Cloves&#xD;&#xA;&#xD;&#xA;As with garam masala, there are variations.&#xD;&#xA;&#xD;&#xA;With other cuisines, I tend to use a lot of fresh herbs nut spice does play a part. Some of the spices I use in French dishes are:&#xD;&#xA;&#xD;&#xA; - Juniper berries&#xD;&#xA; - Nutmeg&#xD;&#xA; - Cloves&#xD;&#xA; - Ginger&#xD;&#xA;&#xD;&#xA;In my home cuisine we tend to use a lot of paprika, both sweet and hot as well as cloves, cinnamon and cloves.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="3190" PostHistoryTypeId="16" PostId="1761" RevisionGUID="d98caeea-f04c-4863-8732-132e86251d93" CreationDate="2010-07-18T15:24:42.170" UserId="-1" />
  <row Id="3191" PostHistoryTypeId="2" PostId="1762" RevisionGUID="3c85c5fd-0111-4487-8d2b-e7d11c5c36ca" CreationDate="2010-07-18T15:29:40.863" UserId="775" Text="I found one recipe that called for it to be cubed, salt to taste, and drizzled with olive oil and baked until tender. That's the only way I've prepared it and I thought it was great." />
  <row Id="3192" PostHistoryTypeId="5" PostId="1759" RevisionGUID="2b3701cf-3b32-4fa3-aade-77d0ebc52008" CreationDate="2010-07-18T15:32:40.410" UserId="89" Comment="added 8 characters in body" Text="I'd do a reduction of [PX dessert sherry][1], seasoned with salt and a mix of peppers (add more spices to taste). It's not exactly a replacement of soy sauce, but it has a dark, rich flavor as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pedro_Xim%C3%A9nez" />
  <row Id="3193" PostHistoryTypeId="2" PostId="1763" RevisionGUID="7ad90cf0-3166-49c8-b376-46e23e60aae5" CreationDate="2010-07-18T15:34:17.820" UserId="115" Text="I used to eat them like apples when I was a child, I still like the raw kohlrabi in salads. Basically, it's a sweet'ish/spicy turnip/cabbage/raddish so you can do with it, more or less anything you can do with those three vegetables. &#xD;&#xA;&#xD;&#xA;As I said. it's great in salads, it can be steamed or added to stews, deep fried etc. The leaves are also excellent in salads and can also be cooked like spinach.&#xD;&#xA;&#xD;&#xA;It's a very versatile and tasty vegetable. " />
  <row Id="3194" PostHistoryTypeId="5" PostId="1762" RevisionGUID="a1cf256b-a3ef-4875-b101-ccdbbd505e60" CreationDate="2010-07-18T15:36:32.343" UserId="775" Comment="added 158 characters in body" Text="I found one recipe that called for it to be cubed, salt to taste, and drizzled with olive oil and baked until tender. That's the only way I've prepared it and I thought it was great. Go to the recipes section of [Doe Run Farm][1] (the CSA we get our veggie box from), and you'll find the Kohl Rabi recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://doerunfarm.com/" />
  <row Id="3195" PostHistoryTypeId="2" PostId="1764" RevisionGUID="dcc22c8e-ace4-42ba-bccc-f178500a5069" CreationDate="2010-07-18T15:38:10.737" UserId="67" Text="As other people started contributing specific meals and techniques to learn to cook -- I thought I'd add, but an update to my other response was getting just too long ... so first I'd recommend some things to consider :&#xD;&#xA;&#xD;&#xA;* Nothing that's going to require a blender/food processor/other specialized gear.&#xD;&#xA;* Nothing that's going to require 4 pans going at once; my year of cooking in the dorms (shared kitchen), I had one pot, and one pan.&#xD;&#xA;* Nothing that's going to require planning ahead.&#xD;&#xA;* Nothing that's going to require massive amount of time, be it prep, cooking, or cleanup.&#xD;&#xA;* Nothing that requires lots of effort -- there's no economy of scale when cooking for one.&#xD;&#xA;* Something that lends itself to variation, so you're not getting tired of the same thing over and over again.  (although, I have known people to survive off of cheeseburgers and pepperoni pizza for years)&#xD;&#xA;* Something that can be stored &amp; reheated (so they might only need to cook every other or every 3rd night)&#xD;&#xA;* When you're on your own, you're cooking more than just dinner.  (unless your breakfast is bagels and Mt. Dew, and sandwiches for lunch, but it's good to know how to make some other items).&#xD;&#xA;* Consider what food shopping is available -- if you're going to have to bum rides from someone with a car to be able to get to a &quot;real&quot; store, you'll want to focus on food that can be cooked from the pantry, and doesn't rely on lots of fresh items.  Also, small fridges don't have much freezer space, either.&#xD;&#xA;&#xD;&#xA;So, all of that being said, some of the things that got me through my first year of dorm cooking, where I'd be cooking maybe 4-5 nights per week:&#xD;&#xA;&#xD;&#xA;* Grilled Cheese&#xD;&#xA;* Pancakes.  (no mixing bowl, either, so my pot had to double as one, sometimes w/ banana)&#xD;&#xA;* French Toast.&#xD;&#xA;* Ramen.&#xD;&#xA;* Sandwiches&#xD;&#xA;* Pasta and tomato sauce.  I'd add onion, peppers and meat, but based off of a jarred sauce.  If you cook up a pound of pasta, al dente and store it separate from the sauce with a little oil, you can either steam it back to life, or heat up the sauce, then add the pasta to warm it back up.&#xD;&#xA;&#xD;&#xA;When I later moved into an apartment with its 6' wide kitchen and 3 burner stove, and a hand-me-down set of pots and pans, I expanded the things I was cooking, but still fell back on the others.  (even ramen, when pressed for time).&#xD;&#xA;" />
  <row Id="3196" PostHistoryTypeId="16" PostId="1764" RevisionGUID="dcc22c8e-ace4-42ba-bccc-f178500a5069" CreationDate="2010-07-18T15:38:10.737" UserId="-1" />
  <row Id="3197" PostHistoryTypeId="5" PostId="1725" RevisionGUID="e0bb395c-4167-4270-8929-f5b442977fec" CreationDate="2010-07-18T15:38:32.080" UserId="746" Comment="no longer new user so could move links into main text" Text="Official:&#xD;&#xA;&#xD;&#xA;No definitive answer, there are different governing bodies and plastic wraps (cling films) in the US/Europe.  There are also different plastic wraps for different purposes, microwave safe, safe for use with fatty foods, so on.  Whether its safe or not will depend on the product used and most likely the time boiled for.  The UKs Food Standard Agency [says no][1] - &quot;Do not use cling films where they may melt into the food, such as in conventional ovens or with pots and pans on cooker hobs&quot;.  The cling film industry are understandably much more [positive][2].&#xD;&#xA;&#xD;&#xA;Practical:&#xD;&#xA;&#xD;&#xA;I've poached eggs using cling film for ages and I'm still here.  Read the plastic wrap boxes for warnings and choose the plastic wrap that's most suited.  Poach an egg as described [here][3] and check if the wrap comes away cleanly, If so you're good.  I'd revisit this advice if your recipe called for cooking like this for longer than 5-10 minutes, there are likely more suitable products/recipes for extensive boil-in-the-bag manoeuvres.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.gov.uk/foodlabelling/packagingbranch/clingfilm/&#xD;&#xA;  [2]: http://www.foodplast.com/index.asp?page=31&#xD;&#xA;  [3]: http://www.aidanbrooks.blogspot.com/2007/05/gamekeeper-turned-poacher.html" />
  <row Id="3198" PostHistoryTypeId="5" PostId="1525" RevisionGUID="2b59e9aa-ef6e-4b57-b7b0-180f2732aa3c" CreationDate="2010-07-18T15:45:26.323" UserId="358" Comment="deleted 52 characters in body" Text="Eggs!  &#xD;&#xA;&#xD;&#xA;Try a recipe with eggs (especially freshly plucked from the chickens you have living in your back yard as we do).  My wife and I discovered [this butter pecan recipe][1] a few months ago and were quite pleased.  We subsequently tried a chocolate recipe with eggs (as well as **melted chocolate instead of powdered**) and were quite pleased with that as well.  Better than previous batches made sans egg. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/Butter-Pecan-Ice-Cream/Detail.aspx" />
  <row Id="3199" PostHistoryTypeId="2" PostId="1765" RevisionGUID="8c407ff8-3452-4409-9567-1ad5a22976fe" CreationDate="2010-07-18T15:52:25.023" UserId="553" Text="Two of my favorites:&#xD;&#xA;&#xD;&#xA;[Japanese Cooking: A Simple Art][1]&#xD;&#xA;&#xD;&#xA;[Thai Food][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/0870113992&#xD;&#xA;  [2]: http://www.amazon.com/Thai-Food-David-Thompson/dp/0670867616/ref=sr_1_12?s=books&amp;ie=UTF8&amp;qid=1279468289&amp;sr=1-12" />
  <row Id="3200" PostHistoryTypeId="16" PostId="1765" RevisionGUID="8c407ff8-3452-4409-9567-1ad5a22976fe" CreationDate="2010-07-18T15:52:25.023" UserId="-1" />
  <row Id="3201" PostHistoryTypeId="6" PostId="1754" RevisionGUID="8331ffcf-e198-46af-921a-8a3793793a95" CreationDate="2010-07-18T15:54:23.447" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;kohlrabi&gt;" />
  <row Id="3202" PostHistoryTypeId="2" PostId="1766" RevisionGUID="a4a10c1c-362a-4427-aebb-e6b64d33fe6b" CreationDate="2010-07-18T15:55:51.060" UserId="54" Text="What's better for storing your knives? Wood block or magnetic stripe? And why?" />
  <row Id="3203" PostHistoryTypeId="1" PostId="1766" RevisionGUID="a4a10c1c-362a-4427-aebb-e6b64d33fe6b" CreationDate="2010-07-18T15:55:51.060" UserId="54" Text="Storing knives: wood block or magnetic stripe?" />
  <row Id="3204" PostHistoryTypeId="3" PostId="1766" RevisionGUID="a4a10c1c-362a-4427-aebb-e6b64d33fe6b" CreationDate="2010-07-18T15:55:51.060" UserId="54" Text="&lt;storage-method&gt;&lt;knives&gt;" />
  <row Id="3205" PostHistoryTypeId="6" PostId="1739" RevisionGUID="a7787193-1210-4674-92b6-53aed01d56ad" CreationDate="2010-07-18T15:57:06.287" UserId="115" Comment="re-tagged" Text="&lt;spices&gt;&lt;how-to&gt;" />
  <row Id="3206" PostHistoryTypeId="2" PostId="1767" RevisionGUID="bb426b91-83fd-4d04-8c70-eefcfdb8a005" CreationDate="2010-07-18T15:58:40.777" UserDisplayName="daniel" Text="It sounds to me like you're not letting it rise nearly enough." />
  <row Id="3207" PostHistoryTypeId="2" PostId="1768" RevisionGUID="e5c17f33-8bb1-44e5-b213-565d6fd6aa60" CreationDate="2010-07-18T15:59:25.550" UserDisplayName="Tato Naut" Text="We like to eat sardines with crackers for a lunchtime snack. What are some good sauces and toppings for sardines?" />
  <row Id="3208" PostHistoryTypeId="1" PostId="1768" RevisionGUID="e5c17f33-8bb1-44e5-b213-565d6fd6aa60" CreationDate="2010-07-18T15:59:25.550" UserDisplayName="Tato Naut" Text="Sardines as a snack" />
  <row Id="3209" PostHistoryTypeId="3" PostId="1768" RevisionGUID="e5c17f33-8bb1-44e5-b213-565d6fd6aa60" CreationDate="2010-07-18T15:59:25.550" UserDisplayName="Tato Naut" Text="&lt;fish&gt;" />
  <row Id="3210" PostHistoryTypeId="5" PostId="1761" RevisionGUID="ebf53ebc-070c-4d93-8e98-8ffb43819adc" CreationDate="2010-07-18T15:59:51.353" UserId="115" Comment="Typo" Text="I tend to cook a lot of Indian and Asian dishes, so spice is something very close to my heart. Of the many spices available, I tend to use the relatively common ones, partly because I'm not able to obtain some of those I'd like, such as curry leaves. &#xD;&#xA;&#xD;&#xA;In Indian cuisine a spice mix is referred to as a masala and probably the most well known masala is garam masala. This is a very important blend of spices for preparing Indian food, unfortunately, the recipe changes as one moves from North to South India. Every chef has his or her own special blend. A basic garam masala consists of:&#xD;&#xA;&#xD;&#xA; - Coriander seeds&#xD;&#xA; - Cinnamon bark&#xD;&#xA; - Cloves&#xD;&#xA; - Green cardamom seeds&#xD;&#xA; - Star Anise&#xD;&#xA; - Nutmeg&#xD;&#xA;&#xD;&#xA;All of the above are ground to make a wonderful, aromatic spice mix.&#xD;&#xA;&#xD;&#xA;In addition to garam masala, other common spice I use are:&#xD;&#xA;&#xD;&#xA; - Cumin seeds&#xD;&#xA; - Turmeric&#xD;&#xA; - Black cardamom&#xD;&#xA; - Asafoetida&#xD;&#xA; - Fenugreek seeds&#xD;&#xA; - Black mustard seeds&#xD;&#xA;&#xD;&#xA;For Asian cooking the most important spice mix is 5 spice powder. This again lends a wonderful aromatic flavour to Asian dishes. typically it's comprised of:&#xD;&#xA;&#xD;&#xA; - Star Anise&#xD;&#xA; - Fennel Seeds&#xD;&#xA; - Cinnamon or Cassia&#xD;&#xA; - Szechwan Pepper&#xD;&#xA; - Cloves&#xD;&#xA;&#xD;&#xA;As with garam masala, there are variations.&#xD;&#xA;&#xD;&#xA;With other cuisines, I tend to use a lot of fresh herbs but spice does play a part. Some of the spices I use in French and Italian dishes are:&#xD;&#xA;&#xD;&#xA; - Juniper berries&#xD;&#xA; - Nutmeg&#xD;&#xA; - Cloves&#xD;&#xA; - Ginger&#xD;&#xA;&#xD;&#xA;In my home cuisine we tend to use a lot of paprika, both sweet and hot as well as cloves and cinnamon. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3211" PostHistoryTypeId="2" PostId="1769" RevisionGUID="2a4c5448-0f84-4ffc-b436-a3762c1745a2" CreationDate="2010-07-18T16:00:56.610" UserDisplayName="Tato Naut" Text="We like a mix of sauce of ketchup and Goldens honey mustard, with a side of tomato avocado and cheese." />
  <row Id="3212" PostHistoryTypeId="6" PostId="1768" RevisionGUID="2587ce7e-61e8-48fa-b64f-2d4620ef0931" CreationDate="2010-07-18T16:01:14.177" UserId="115" Comment="Re-tagged" Text="&lt;fish&gt;&lt;sardines&gt;" />
  <row Id="3213" PostHistoryTypeId="2" PostId="1770" RevisionGUID="7fdcd21d-dcb3-4340-ba08-90705402386f" CreationDate="2010-07-18T16:05:48.090" UserId="624" Text="I prefer the block. I've used the strip before, but if it was knocked accidentally when bustling about the kitchen, it caused a rain of sharp metal death. It was also possible to get the blade of the knife being pulled off under another and cause an extra knife to come shooting off the strip.&#xD;&#xA;&#xD;&#xA;These could probably be overcome by being less of a clutz or getting a better magnetic strip rack, but I've transitioned to something like [this][1], which you can make at home for about $10. Works great. No need to worry about sizes of knives to holes, and doesn't let the blades rub against anything metal.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.greenergrassdesign.com/robitsch.html" />
  <row Id="3214" PostHistoryTypeId="2" PostId="1771" RevisionGUID="3b23559e-2068-4c47-879e-a97597d374a8" CreationDate="2010-07-18T16:09:14.327" UserId="783" Text="I prefer wooden blocks as well, because it guards/protects the sharp edges." />
  <row Id="3215" PostHistoryTypeId="2" PostId="1772" RevisionGUID="5772d825-1690-4c87-b49a-c53c5ce080d7" CreationDate="2010-07-18T16:15:08.893" UserId="784" Text="A heritage tomato is one that has been passed down by seed generation after generation. Most grocery store tomatoes are F-1 hybrids developed for qualities such as disease resistance, storage, etc rather than for taste. You can't save their seeds and grow them as the seeds will either be sterile or revert to one of the parents. You can save the seeds of heirloom plants &amp; grow the same plant from them. They have the old-fashioned tomato taste, so they are preferred by most people who really like tomatoes." />
  <row Id="3216" PostHistoryTypeId="2" PostId="1773" RevisionGUID="1598ac81-7924-47e4-a6d2-df028bd90ad1" CreationDate="2010-07-18T16:17:51.607" UserId="438" Text="I'd always wondered.  The blocks usually seemed designed to have the knives go in blade down, so that the blade touched wood coming in and out.  But I know that when I whittle, cutting the wood wears the blade of a knife down very, very quickly.  I'd always wondered if that regular contact with the wood from sliding into and out of the blocks could be wearing my knives down.  Does it?  If so, does putting them in blade up (against the design of the block - it would seem) do any better for them?" />
  <row Id="3217" PostHistoryTypeId="1" PostId="1773" RevisionGUID="1598ac81-7924-47e4-a6d2-df028bd90ad1" CreationDate="2010-07-18T16:17:51.607" UserId="438" Text="Does putting knives in a wooden block blade down wear out the blade?" />
  <row Id="3218" PostHistoryTypeId="3" PostId="1773" RevisionGUID="1598ac81-7924-47e4-a6d2-df028bd90ad1" CreationDate="2010-07-18T16:17:51.607" UserId="438" Text="&lt;storage-method&gt;&lt;knives&gt;" />
  <row Id="3219" PostHistoryTypeId="2" PostId="1774" RevisionGUID="f78780f9-231b-444a-8836-c42b72086b27" CreationDate="2010-07-18T16:22:28.327" UserId="624" Text="Fish tacos!&#xD;&#xA;&#xD;&#xA; - 1 avocado&#xD;&#xA; - 1 tomato&#xD;&#xA; - small white onion&#xD;&#xA; - cumin&#xD;&#xA; - juice of 1 lime&#xD;&#xA; - salt&#xD;&#xA; - sardines&#xD;&#xA; - cilantro&#xD;&#xA;&#xD;&#xA;Fry the sardines in their own oil for a minute (this is optional), add the cumin, fry 30 more seconds, dump into a bowl, and add the other ingredients, finely chopped, mix well. &#xD;&#xA;&#xD;&#xA;Takes about 2 minutes. Delicious." />
  <row Id="3220" PostHistoryTypeId="2" PostId="1775" RevisionGUID="4f3187b8-6820-4a9d-83a4-477a4876a524" CreationDate="2010-07-18T16:26:57.963" UserId="624" Text="I'm not a whittler, but I think that what causes the blade to wear is pulling it across the wood. The blade should be fine as long as it is drawn lengthwise (like you are cutting something in half). Blades are very strong this way, but since the edge is very thin, it can easily be bent by having things pull across it.&#xD;&#xA;&#xD;&#xA;Since wood is much softer than metal, I suspect there would be very little impact on the integrity of the blade. It it were pushed very hard into the wood, it might bend, but under normal use, I can't see any problems." />
  <row Id="3221" PostHistoryTypeId="2" PostId="1776" RevisionGUID="f416f33c-2962-4486-bd35-9f2eacea2ef2" CreationDate="2010-07-18T16:36:50.963" UserId="99" Text="I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?" />
  <row Id="3222" PostHistoryTypeId="1" PostId="1776" RevisionGUID="f416f33c-2962-4486-bd35-9f2eacea2ef2" CreationDate="2010-07-18T16:36:50.963" UserId="99" Text="How do I properly freeze and reheat a cooked, marinated steak?" />
  <row Id="3223" PostHistoryTypeId="3" PostId="1776" RevisionGUID="f416f33c-2962-4486-bd35-9f2eacea2ef2" CreationDate="2010-07-18T16:36:50.963" UserId="99" Text="&lt;storage-method&gt;&lt;meat&gt;&lt;freezing&gt;&lt;reheating&gt;" />
  <row Id="3224" PostHistoryTypeId="2" PostId="1777" RevisionGUID="7a85a412-014c-48c8-a6f3-c2dca4f75915" CreationDate="2010-07-18T16:43:27.087" UserId="744" Text="It shouldn't matter all that much. I prefer a magnetic strip on the wall, though." />
  <row Id="3225" PostHistoryTypeId="2" PostId="1778" RevisionGUID="25e18aa3-4429-4c72-aee4-724d345d78e4" CreationDate="2010-07-18T16:47:07.567" UserId="744" Text="Agreed on the szechuan pepper, and proper fleur-de-sel (which is not the same as sea salt) makes quite the difference in texture too.  http://en.wikipedia.org/wiki/Fleur_de_sel " />
  <row Id="3226" PostHistoryTypeId="16" PostId="1778" RevisionGUID="25e18aa3-4429-4c72-aee4-724d345d78e4" CreationDate="2010-07-18T16:47:07.567" UserId="-1" />
  <row Id="3227" PostHistoryTypeId="2" PostId="1779" RevisionGUID="1888292c-a01e-4dff-9681-6103ebe7792e" CreationDate="2010-07-18T16:47:51.623" UserId="99" Text="It's much better to put the knife in a wooden block than to put it in a drawer and have it rattle around with other metallic objects. Most pro knife sets come with a wooden block so I would assume that is the preferred storage method. &#xD;&#xA;&#xD;&#xA;If you are concerned that pulling the knives out along the wood will dull the blade than as you pull out, also pull away from the blade side so the knife blade doesn't rub against the wood." />
  <row Id="3228" PostHistoryTypeId="2" PostId="1780" RevisionGUID="1c9ef082-f728-40fc-9c38-020fcfae12c7" CreationDate="2010-07-18T16:50:43.180" UserId="744" Text="You don't need a mixer to make a proper pizza dough, but it does come in handy. I like my Kitchen-Aid a lot, I hear Kenwoods are nice as well (and a lot more affordable)." />
  <row Id="3229" PostHistoryTypeId="2" PostId="1781" RevisionGUID="ba0218b8-66f6-477a-986b-d973571953cf" CreationDate="2010-07-18T16:54:50.537" UserId="788" Text="I prefer the magnet method and have used it for about 4 years now. It's all about proper wall mounting, placement, and having one long enough to space out the knives for comfortable retrieval and return. With a strong magnet you don't have to worry about slippage or knives falling out even with a bump.&#xD;&#xA;&#xD;&#xA;Unless you're reckless in returning the knife to the holder you shouldn't be damaging their edges.&#xD;&#xA;&#xD;&#xA;Plus, they're pretty cheap compared to overly cosmetic knife blocks and save counter space.&#xD;&#xA;" />
  <row Id="3230" PostHistoryTypeId="2" PostId="1782" RevisionGUID="6833b9ec-cf0e-416e-bc80-889e3031efd9" CreationDate="2010-07-18T16:57:33.810" UserId="786" Text="I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist. &#xD;&#xA;&#xD;&#xA;When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture. " />
  <row Id="3231" PostHistoryTypeId="2" PostId="1783" RevisionGUID="04956c89-cdff-4704-8959-aab1ff08584d" CreationDate="2010-07-18T17:01:57.327" UserId="210" Text="I assume this depends entirely on what you usually cook, as one persons 'rare' will be another persons common.  I have recently started using [za'atar][1] and [sumac][2] in middle eastern cooking.  Both of these were not common to me, but probably will be to anyone from the middle east.  &#xD;&#xA;&#xD;&#xA;Its not cheap, but [fennel pollen][3] has a unique distinct flavour, which worked well with some salmon mui-cuit we had the other day&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Za'atar&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sumac&#xD;&#xA;  [3]: http://www.thespicehouse.com/spices/fennel-pollen" />
  <row Id="3232" PostHistoryTypeId="16" PostId="1783" RevisionGUID="04956c89-cdff-4704-8959-aab1ff08584d" CreationDate="2010-07-18T17:01:57.327" UserId="-1" />
  <row Id="3233" PostHistoryTypeId="2" PostId="1784" RevisionGUID="bfe6dc2a-e826-418f-a126-ceeba7cac29e" CreationDate="2010-07-18T17:03:10.913" UserId="786" Text="Wooden blocks are ideal for knife storage because they keep the blades dry (the wood absorbs some of the humidity in the air), preventing rusting. &#xD;&#xA;&#xD;&#xA;The motion of inserting and withdrawing blades over wood will not noticeably dull them, because you're not actually cutting the wood or indeed even applying any pressure as you do so.&#xD;&#xA;&#xD;&#xA;A good tip is to use a good quality steel to sharpen your knives with just one or two passes on each side before each use. Wash them with hot water by hand, avoiding dishwashers unless you like replacing your knives annually, then return them to the block once they're fully dried." />
  <row Id="3234" PostHistoryTypeId="2" PostId="1785" RevisionGUID="e07801e9-175b-48da-99be-a74e56600ec6" CreationDate="2010-07-18T17:06:05.353" UserDisplayName="bshor" Text="Mark Bittman's How to Cook Everything is my go-to all-purpose cookbook. The spine is now falling apart, though. It's quite amazing how many cuisines he covers. And there's no an [iPhone version of the book][1], for extra convenience.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8" />
  <row Id="3235" PostHistoryTypeId="16" PostId="1785" RevisionGUID="e07801e9-175b-48da-99be-a74e56600ec6" CreationDate="2010-07-18T17:06:05.353" UserId="-1" />
  <row Id="3236" PostHistoryTypeId="5" PostId="1785" RevisionGUID="87629641-f42c-425c-ae1c-676fbb4929a5" CreationDate="2010-07-18T17:09:41.060" UserId="210" Comment="added 1 characters in body" Text="Mark Bittman's How to Cook Everything is my go-to all-purpose cookbook. The spine is now falling apart, though. It's quite amazing how many cuisines he covers. And there's now an [iPhone version of the book][1], for extra convenience.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8" />
  <row Id="3237" PostHistoryTypeId="2" PostId="1786" RevisionGUID="df308f27-1325-46ea-a624-a667e492b759" CreationDate="2010-07-18T17:26:09.567" UserId="706" Text="Generally speaking, you don't.&#xD;&#xA;&#xD;&#xA;If you really must freeze steak, freeze it before cooking and *slowly* defrost it in a collander overnight.&#xD;&#xA;&#xD;&#xA;Re: your current problem - I would wrap in tinfoil and heat in the oven. A pan may overcook it." />
  <row Id="3238" PostHistoryTypeId="2" PostId="1787" RevisionGUID="82852222-c405-4f44-aacd-5ec95d0b2779" CreationDate="2010-07-18T17:43:23.937" UserId="96" Text="You can caramelise onions for making the rich sweet-savoury flavour, but you have to caramelise it slowly, and be very patient...it doesn't get made in 5 minutes.&#xD;&#xA;&#xD;&#xA;Also, for something ready-made, Coconut Secret makes a [coconut-based liquid aminos](http://www.coconutsecret.com/aminos2.html) that contain no soy, and we got it at Whole Foods." />
  <row Id="3239" PostHistoryTypeId="2" PostId="1788" RevisionGUID="3d6e6399-64ea-472b-8420-4d690545dd40" CreationDate="2010-07-18T17:44:00.050" UserId="795" Text="To keep pasta from sticking, stir it for the first couple minutes of cooking.  The sticking is due to the starch that is released during the first stages.  Adding oil will make it impossible for your sauce to stick to the pasta.&#xD;&#xA;&#xD;&#xA;A couple References:&#xD;&#xA;&#xD;&#xA;[Fine Cooking article][1]&#xD;&#xA;&#xD;&#xA;[Serious Eats article][2] (under &quot;A Sticky Situation&quot;).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/cooking-pasta-properly.aspx&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" />
  <row Id="3240" PostHistoryTypeId="2" PostId="1789" RevisionGUID="274f9a6c-a1a1-4989-946b-7c1a4477958a" CreationDate="2010-07-18T17:48:14.753" UserId="364" Text="My favorite way to handle this situation is to allow the steak to defrost in the refrigerator and then slice it thinly for a steak sandwich with provolone cheese. " />
  <row Id="3241" PostHistoryTypeId="2" PostId="1790" RevisionGUID="30ce45d7-544f-495e-8ea1-a5fd5c82b625" CreationDate="2010-07-18T17:48:29.560" UserId="96" Text="In general, you can't (just to back up the other answers). But you can do other things with the steak!&#xD;&#xA;&#xD;&#xA;[Leftover Steak Recipes](http://www.leftoversteakrecipes.com/) has some pretty nice recipes. It's sponsored by [Fleming's](http://www.flemingssteakhouse.com/), so, I'd like to think that's worth something as far as the calibre of the recipes go." />
  <row Id="3243" PostHistoryTypeId="2" PostId="1792" RevisionGUID="340d8479-f06f-4768-a92a-edffff5d1635" CreationDate="2010-07-18T17:52:24.357" UserId="798" Text="We have two knife blocks. One has vertical holes, the other has horizontal holes. The horizontal block gives us all the advantages of wood, without the big disadvantage you just pointed out. The cutting edges don't rest against wood all the time, and are less likely to be in contact with said wood when being placed/removed. " />
  <row Id="3244" PostHistoryTypeId="2" PostId="1793" RevisionGUID="33a4b691-f0e3-4c0f-8adc-7b83ed4d7423" CreationDate="2010-07-18T17:58:06.090" UserId="798" Text="My kitchen has a dearth of open wall-space, especially near the areas I do most of my cutting, so a mag-stripe method is counter-indicated. The wooden knife block (with horizontal holes) has a very good knife-density-to-counter-space ratio going for it. I have a lot of unpowered counter-space, so this works for me." />
  <row Id="3245" PostHistoryTypeId="2" PostId="1794" RevisionGUID="6a9d2c52-1e95-4874-8690-477a780d85de" CreationDate="2010-07-18T18:00:21.297" UserId="359" Text="Add [wheat gluten][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bobsredmill.com/vital-wheat-gluten.html" />
  <row Id="3247" PostHistoryTypeId="2" PostId="1795" RevisionGUID="cbc47f98-7707-44b4-a6bb-9b1866112580" CreationDate="2010-07-18T18:08:24.527" UserId="96" Text="You should look into [vegetarian fish sauce](http://thaifood.about.com/od/introtothaicooking/p/aboutfishsauce.htm). If you can't find it, but can find a vegetarian (anchovy-free) Worcestershire sauce, that will provide some of the flavour, though we haven't tried it with Thai food. :-) A salty chicken bouillon might also do the trick in a pinch." />
  <row Id="3248" PostHistoryTypeId="2" PostId="1796" RevisionGUID="af46b9f4-8dbe-4ade-a645-9e4c8a8d0c71" CreationDate="2010-07-18T18:09:21.077" UserId="217" Text="My neighbor brought over a fresh batch of blueberries.  Some are sweet and some are sour.  He told us to come over and pick some whenever we wanted, but I don't know the right time to pick them so that they taste the best. Any advice?" />
  <row Id="3249" PostHistoryTypeId="1" PostId="1796" RevisionGUID="af46b9f4-8dbe-4ade-a645-9e4c8a8d0c71" CreationDate="2010-07-18T18:09:21.077" UserId="217" Text="When is the right time to pick blueberries?" />
  <row Id="3250" PostHistoryTypeId="3" PostId="1796" RevisionGUID="af46b9f4-8dbe-4ade-a645-9e4c8a8d0c71" CreationDate="2010-07-18T18:09:21.077" UserId="217" Text="&lt;ripe&gt;&lt;fruit&gt;&lt;blueberries&gt;" />
  <row Id="3251" PostHistoryTypeId="2" PostId="1797" RevisionGUID="2cb5f3de-d553-4b52-98f6-7cab1e912fbf" CreationDate="2010-07-18T18:12:23.753" UserId="652" Text="You should try (if the sardines are canned with oil):&#xD;&#xA;&#xD;&#xA;french bread + some onions chopped + sardines and season with salt + lemon." />
  <row Id="3252" PostHistoryTypeId="2" PostId="1798" RevisionGUID="4d2991d5-bdb7-4abe-b663-00917c5de2cf" CreationDate="2010-07-18T18:13:37.700" UserId="800" Text="Restaurants always have delicious hamburgers that are well seasoned.  How do you season your hamburgers?" />
  <row Id="3253" PostHistoryTypeId="1" PostId="1798" RevisionGUID="4d2991d5-bdb7-4abe-b663-00917c5de2cf" CreationDate="2010-07-18T18:13:37.700" UserId="800" Text="Seasoning hamburgers" />
  <row Id="3254" PostHistoryTypeId="3" PostId="1798" RevisionGUID="4d2991d5-bdb7-4abe-b663-00917c5de2cf" CreationDate="2010-07-18T18:13:37.700" UserId="800" Text="&lt;hamburgers&gt;" />
  <row Id="3255" PostHistoryTypeId="5" PostId="1790" RevisionGUID="d3220a18-0737-4940-bf43-7dffd8c18b94" CreationDate="2010-07-18T18:13:59.757" UserId="96" Comment="Answer OP's question about how to freeze the meat" Text="In general, you can't (just to back up the other answers). But you can do other things with the steak!&#xD;&#xA;&#xD;&#xA;[Leftover Steak Recipes](http://www.leftoversteakrecipes.com/) has some pretty nice recipes. It's sponsored by [Fleming's](http://www.flemingssteakhouse.com/), so, I'd like to think that's worth something as far as the calibre of the recipes go.&#xD;&#xA;&#xD;&#xA;Update: My wife says that while it's not ideal to freeze it after cooking, you can use a vacuum sealer (if you have one) to help reduce the chance of frosting, and keep the moisture in as it thaws. Zip-Loc is also selling a bag that's supposed to do much of the same, but we haven't tried it. But getting as much air out as possible is the key." />
  <row Id="3256" PostHistoryTypeId="2" PostId="1799" RevisionGUID="9f31cd3b-3264-4889-a4eb-5b549555a9c2" CreationDate="2010-07-18T18:21:41.567" UserId="25" Text="This varies significantly by state and variety:&#xD;&#xA;&#xD;&#xA;For Louisiana, the season starts in May and goes through July&#xD;&#xA;&#xD;&#xA;[For Maine it will be later][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://extension.umaine.edu/publications/2253e/" />
  <row Id="3257" PostHistoryTypeId="2" PostId="1800" RevisionGUID="9126bf6a-cf75-4f0e-93c6-e0054f23b083" CreationDate="2010-07-18T18:22:12.673" UserId="96" Text="When it's plump, and happily jumps off when lightly tickled. :-)&#xD;&#xA;&#xD;&#xA;Seriously, you can put a container under the berries and whichever ones easily fall off (with gentle encouragement) are the right ones to get. If you had to really pull them off, then they're not ready yet." />
  <row Id="3258" PostHistoryTypeId="2" PostId="1801" RevisionGUID="037cd355-7932-4ef8-a73a-5c8bff6b5bc2" CreationDate="2010-07-18T18:22:18.010" UserId="161" Text="I like many of the other suggestions here, but how to make bread seems to be missing.  I would recommend at least one baking from scratch recipe (bread would be my choice, but cookies, or cake would work).  Anyone can learn to bake by reading the directions on the box (that's why they are there), but often young people seem to be amazed at the idea of baking from just a recipe." />
  <row Id="3259" PostHistoryTypeId="16" PostId="1801" RevisionGUID="037cd355-7932-4ef8-a73a-5c8bff6b5bc2" CreationDate="2010-07-18T18:22:18.010" UserId="-1" />
  <row Id="3260" PostHistoryTypeId="2" PostId="1802" RevisionGUID="4bcd562a-d894-41eb-b9ca-93be45bf1b80" CreationDate="2010-07-18T18:23:23.637" UserId="92" Text="I have (wait for it) . . . a magnetic block!&#xD;&#xA;Honestly, best of both worlds. It's a heavy wooden block with magnetic plates on each side. You're not worried about knives fitting in holes etc, it takes everything from small paring knives to my cleaver, and everything in between.&#xD;&#xA;&#xD;&#xA;I vote for a magnetic block :)" />
  <row Id="3261" PostHistoryTypeId="5" PostId="1582" RevisionGUID="9e1db682-3ef3-441a-868b-1f73b2d0da56" CreationDate="2010-07-18T18:28:08.713" UserId="655" Comment="clarified in response to comments" Text="I know how to tell if a chicken is cooked, but has anyone got any idea of approximately how long it would take to bbq half a chicken in an uncovered barbecue?&#xD;&#xA;&#xD;&#xA;To clarify:&#xD;&#xA;I'm thinking of cleaving a 1.5kg (maybe slightly smaller) chicken in two, and putting each half on the bbq. The chicken will be between fridge and ambient temperature.&#xD;&#xA;&#xD;&#xA;The chicken will possibly be the first thing on the bbq after it's ready to cook on (I use charcoal).&#xD;&#xA;&#xD;&#xA;I'm just looking for a ballpark figure.&#xD;&#xA;&#xD;&#xA;In addition if anyone has any reasons for why this isn't a good idea then let me know :)." />
  <row Id="3262" PostHistoryTypeId="6" PostId="1710" RevisionGUID="ffa4c681-3375-4a0a-a715-bcf9ffb9522f" CreationDate="2010-07-18T18:30:53.887" UserId="161" Comment="edited tags" Text="&lt;subjective&gt;&lt;cook-books&gt;" />
  <row Id="3263" PostHistoryTypeId="2" PostId="1803" RevisionGUID="7397751a-0af1-437b-a5a7-89414f956c78" CreationDate="2010-07-18T18:41:10.483" UserId="161" Text="Check to make sure that your running it long enough, and also that your container is cold enough at the start.  If it's too thin, likely you're not getting the ice cream cold enough while churning.&#xD;&#xA;&#xD;&#xA; - Make sure you put the container in the back of your freezer (often a little colder back there).&#xD;&#xA; - If it's still getting firmer, let it keep churning, you might just not be there yet.&#xD;&#xA; - Lower the temperature in the freezer (or use a deep freeze if you have one), to better chill the container.&#xD;&#xA; - Remove the container from the freezer at the last possible second." />
  <row Id="3264" PostHistoryTypeId="2" PostId="1804" RevisionGUID="0e5e4549-a0be-4cfa-b4cb-afce28db40c0" CreationDate="2010-07-18T19:04:56.270" UserId="364" Text="What is it about the dishwasher that harms knives?&#xD;&#xA;&#xD;&#xA;The only reasons I've found are:&#xD;&#xA;&#xD;&#xA; - You could get cut... I personally have a greater change of getting cut by trying to wash them by hand.&#xD;&#xA; - The blades can damage the plastic-coated metal shelves... so I put them in the silverware-holder instead of on the rack (it's 100% plastic, no metal).&#xD;&#xA; - The blade could get nicked by being knocked into other silverware... so put the blade by itself in a section of the silverware-holder in the DW. &#xD;&#xA;" />
  <row Id="3265" PostHistoryTypeId="1" PostId="1804" RevisionGUID="0e5e4549-a0be-4cfa-b4cb-afce28db40c0" CreationDate="2010-07-18T19:04:56.270" UserId="364" Text="Why not put knives in the dishwasher?" />
  <row Id="3266" PostHistoryTypeId="3" PostId="1804" RevisionGUID="0e5e4549-a0be-4cfa-b4cb-afce28db40c0" CreationDate="2010-07-18T19:04:56.270" UserId="364" Text="&lt;knives&gt;&lt;equipment&gt;" />
  <row Id="3267" PostHistoryTypeId="2" PostId="1805" RevisionGUID="1d216f6f-b9a2-43bf-815c-e32f7524f57a" CreationDate="2010-07-18T19:10:14.307" UserId="798" Text="A bit of salt goes a long way.&#xD;&#xA;&#xD;&#xA;When making my hamburgers I put any number of things in there. A frequent addition is onion powder, though garlic teriyaki sauce makes a wonder addition if I also put in some bread-crumbs to manage moisture. " />
  <row Id="3268" PostHistoryTypeId="2" PostId="1806" RevisionGUID="b9683beb-91f5-43cc-95bc-8698a8744c37" CreationDate="2010-07-18T19:11:34.820" UserId="597" Text="Mine is the &lt;a href=&quot;http://www.amazon.co.uk/Conran-Cookbook-Caroline/dp/1850298971/ref=sr_1_2?ie=UTF8&amp;s=books&amp;qid=1279479249&amp;sr=1-2&quot;&gt;Conran Cookbook&lt;/a&gt; - I must have/have had over 100 cookbooks, but this is the one that I've used most over the years, and has the most flour and sauce on it's pages.&#xD;&#xA;&#xD;&#xA;Only maybe half the book is recipes, the rest covers things like equipment, basic techniques, identifying good ingredients, cuts of meat, etc. &#xD;&#xA;&#xD;&#xA;In terms of recipes, it's not a book I look at for inspiration or adventure, but it's the book that I think taught me most about cookery. The recipes work, and don't seem to gloss over things - I suspect because the book dates from a time when most British cookbooks were pedagogic.&#xD;&#xA;&#xD;&#xA;Recently, the one that has had the most use - &lt;a href=&quot;http://www.amazon.co.uk/Snowflakes-Schnapps-Jane-Lawson/dp/1741969972/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279479194&amp;sr=1-1&quot;&gt;Snowflakes &amp; Schnapps&lt;/a&gt; - a book of Northern European cookery (Scandinavia, Germany, Baltic states and Bohemia).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="3269" PostHistoryTypeId="16" PostId="1806" RevisionGUID="b9683beb-91f5-43cc-95bc-8698a8744c37" CreationDate="2010-07-18T19:11:34.820" UserId="-1" />
  <row Id="3270" PostHistoryTypeId="2" PostId="1807" RevisionGUID="a16ac049-ffba-4de8-bf7b-9618605faf7a" CreationDate="2010-07-18T19:13:53.537" UserId="798" Text="The biggest reason I've heard is that the wood handles can't survive in there and still look good. It can still work, but you have to be vigilant to remove the knives immediately on completion of the wash cycle. And yes, it's true. My wood-handled knives are noticeably grayer than their newer brethren. &#xD;&#xA;&#xD;&#xA;Our non-wood handled knives (those Wüsthof blades) go in the dishwasher with nary a worry." />
  <row Id="3271" PostHistoryTypeId="2" PostId="1808" RevisionGUID="11cf5466-4a97-4b6f-8d86-8ece315b55cc" CreationDate="2010-07-18T19:15:16.263" UserId="771" Text="My knives have wooden handles which are not dishwasher friendly (the varnish has a habit of melting). I'm also suspicious of the effect of the rinse aid which seems to add a thin coating onto everything, which might not be good for the blades." />
  <row Id="3272" PostHistoryTypeId="2" PostId="1809" RevisionGUID="5e28172a-0afd-4d33-8fb5-efaa7ae1884a" CreationDate="2010-07-18T19:17:28.833" UserId="364" Text="If the egg is going to get mixed up anyway, go ahead and mix it with the shell in there. Then, pour it through a colander (with a bowl underneath, of course). &#xD;&#xA;&#xD;&#xA; - It doesn't work well to use a fine wire mesh colander; the egg won't go through it.&#xD;&#xA; - Even with a plastic colander, you'll still lose a bit of egg. &#xD;&#xA;&#xD;&#xA;Also, sometimes just pouring the egg from one bowl to another leaves the bit of shell behind. " />
  <row Id="3273" PostHistoryTypeId="2" PostId="1810" RevisionGUID="46e50f3f-4171-41f6-bf06-901cbf72179b" CreationDate="2010-07-18T19:24:35.290" UserId="91" Text="In theory you could thaw and refreeze as many times as you like, though the changes in temperature would definitely alter the quality of the meat's taste and texture.&#xD;&#xA;&#xD;&#xA;What matters most is how long the meat has been in the so-called &quot;danger zone&quot; speaking from a temperature perspective. The &quot;danger zone&quot; is defined as being between 41 to 135 degrees Fahrenheit.&#xD;&#xA;&#xD;&#xA;Here is an excerpt from [The Professional Chef, by the Culinary Institute of America][1]:&#xD;&#xA;&#xD;&#xA;&gt; Foods left in the danger zone for a period longer than four hours are considered adulterated. Additionally, one should be fully aware that the four-hour period is cumulative, meaning that the meter starts running again every time the food enters the danger zone. Therefore, once the four-hour period has been exceeded, heating, cooling, or any other cooking method cannot recover foods.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=GYNmPwAACAAJ&amp;dq=the%20professional%20chef&amp;source=gbs_book_other_versions" />
  <row Id="3274" PostHistoryTypeId="2" PostId="1811" RevisionGUID="7e52d4e3-4b13-4338-8ce2-6ad4be1c54a7" CreationDate="2010-07-18T19:26:44.270" UserId="744" Text="Just plain old salt and pepper -- I usually prefer having my burgers actually taste of, well, beef :)&#xD;&#xA;&#xD;&#xA;Sometimes I'll fry them in a bit of garlic-infused oil, though - that works well. As does melting a good blue cheese (roquefort for example) over them." />
  <row Id="3275" PostHistoryTypeId="5" PostId="1805" RevisionGUID="43a4a291-a354-4a24-885a-a47ec3f5582e" CreationDate="2010-07-18T19:31:37.737" UserId="798" Comment="added 316 characters in body" Text="A bit of salt goes a long way.&#xD;&#xA;&#xD;&#xA;When making my hamburgers I put any number of things in there. A frequent addition is onion powder, though garlic teriyaki sauce makes a wonder addition if I also put in some bread-crumbs to manage moisture. &#xD;&#xA;&#xD;&#xA;Also, a high-quality beef goes a long way. There is a noticeable difference between very expensive grass-fed beef and commercially produced hamburger. With hamburger, you actually want fat, as it gives the moisture and flavor. The &quot;90% lean&quot; hamburger isn't that great for hamburgers, I prefer the 80%-85% stuff." />
  <row Id="3276" PostHistoryTypeId="2" PostId="1812" RevisionGUID="19b28252-f714-44f5-a368-11feddc03424" CreationDate="2010-07-18T19:33:42.880" UserId="60" Text="Well even for knives with no wood, a dishwasher is a very hostile environment. The reason is primarily for the blades. If you have quality knives that you care for, and plan to keep for many years, then it's just not worth it. It's just too easy for a knife to be jostled around and bang into other knives or silverware and get nicked.&#xD;&#xA;&#xD;&#xA;You mention that you have a greater chance of getting cut when washing by hand. Well, there's a trick to that.&#xD;&#xA;&#xD;&#xA;The easiest and safest way to wash a knife by hand is to press it flat against the side of the sink, then use your sponge/scrubber on the exposed side of the knife. Repeat for the other side. This keeps your blade safe, because cause the edge never touches anything. It also keeps your sponges and hands from being slashed to pieces by the blade.&#xD;&#xA;&#xD;&#xA;Dry it immediately with a dish towel, using a pinching swipe from bolster to tip _from the back of the knife_." />
  <row Id="3277" PostHistoryTypeId="2" PostId="1813" RevisionGUID="d1486422-005a-44c5-9c3b-5e802343c85b" CreationDate="2010-07-18T19:33:54.473" UserId="91" Text="When baking cakes, I often find that there are instructions for high altitude, which usually is just a matter of adding some extra flour.&#xD;&#xA;&#xD;&#xA;I understand the concept of high altitudes having less atmospheric pressure, which then allows baked goods to rise more easily (too much), and thus the addition of flour.&#xD;&#xA;&#xD;&#xA;However such alterations are not often provided with cookie recipes. What is a good way to know how to adjust cookies for high altitude, or if such an adjustment is even necessary?" />
  <row Id="3278" PostHistoryTypeId="1" PostId="1813" RevisionGUID="d1486422-005a-44c5-9c3b-5e802343c85b" CreationDate="2010-07-18T19:33:54.473" UserId="91" Text="Adjusting cookie recipes for high altitude." />
  <row Id="3279" PostHistoryTypeId="3" PostId="1813" RevisionGUID="d1486422-005a-44c5-9c3b-5e802343c85b" CreationDate="2010-07-18T19:33:54.473" UserId="91" Text="&lt;baking&gt;&lt;high-altitude&gt;" />
  <row Id="3280" PostHistoryTypeId="2" PostId="1814" RevisionGUID="84b66ebd-ba73-47de-b2b9-18401773dca0" CreationDate="2010-07-18T19:34:21.647" UserId="744" Text="I've heard that certain components of dishwasher detergents may actually be so agressive you run the risk of making your knives dull. I'm not an expert on metal-cleaning agent interaction, though, so kindly don't take that as an absolute truth.&#xD;&#xA;&#xD;&#xA;What I have observed is that just putting the knives in the dishwasher loosely (as you oftentimes have to do due to the length of the knives) tends to have them rolling about a bit during the cleaning process, which makes them bump into other (metallic) objects such as pots and pans. That *will* make them dull, and that is why I always wash my proper knives by hand." />
  <row Id="3281" PostHistoryTypeId="2" PostId="1815" RevisionGUID="1ef5a6bb-49ea-4136-9dc9-8c65e3e19ede" CreationDate="2010-07-18T19:37:34.993" UserId="744" Text="In my experience, if they come off the branch easily, they're good. If you have to exercise force to pick them, you're usually in for a bunch of sourness." />
  <row Id="3282" PostHistoryTypeId="2" PostId="1816" RevisionGUID="8a0db0c6-96a0-4ef8-9c67-764b68c145a5" CreationDate="2010-07-18T19:37:47.270" UserId="807" Text="Currently, Michael Ruhlman. I loved *The Making of a Chef*, and I'm working on *The Soul of a Chef*. Ruhlman can be a bit of a snob when it comes to cooking, but he loves the craft and that passion really comes through in his writing.&#xD;&#xA;&#xD;&#xA;Also, I can highly recommend *Cod* and *Salt* by Mark Kurlansky. More history than food writing, but both are absolutely fascinating." />
  <row Id="3283" PostHistoryTypeId="16" PostId="1816" RevisionGUID="8a0db0c6-96a0-4ef8-9c67-764b68c145a5" CreationDate="2010-07-18T19:37:47.270" UserId="-1" />
  <row Id="3284" PostHistoryTypeId="2" PostId="1817" RevisionGUID="ef6cc981-66b1-4f54-b51a-650616b1f6e2" CreationDate="2010-07-18T19:38:14.540" UserId="771" Text="I have a habit of buying braising steak, when intending to stew some beef (be it to eat as a stew, or to later use as a pie filling), but I've always wondered what braising actually is?" />
  <row Id="3285" PostHistoryTypeId="1" PostId="1817" RevisionGUID="ef6cc981-66b1-4f54-b51a-650616b1f6e2" CreationDate="2010-07-18T19:38:14.540" UserId="771" Text="What is braising?" />
  <row Id="3286" PostHistoryTypeId="3" PostId="1817" RevisionGUID="ef6cc981-66b1-4f54-b51a-650616b1f6e2" CreationDate="2010-07-18T19:38:14.540" UserId="771" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="3287" PostHistoryTypeId="2" PostId="1818" RevisionGUID="c1b782d4-ccfe-4dfa-a8b8-c314b7d4b286" CreationDate="2010-07-18T19:39:21.667" UserDisplayName="Cluster" Text="Simply breathe only through your nose. Do not talk or open your mouth while chopping. I never cry when chopping onions anymore and haven't in years. I think the bread thing is just a way to keep your mouth closed." />
  <row Id="3288" PostHistoryTypeId="2" PostId="1819" RevisionGUID="a6d3a773-18de-4721-b253-bf759253071e" CreationDate="2010-07-18T19:40:24.393" UserId="91" Text="I am always in favor of fresh ingredients when possible. I recently discovered that minced (and crushed and chopped) garlic is available in very inexpensive jars in the produce section of the grocery store. I've always bought garlic and chopped it for a given meal, but I wonder if such jars of prepared garlic are worthwhile.&#xD;&#xA;&#xD;&#xA;Would purchasing prepared garlic in a jar be a time saver in some situations, or is the quality reduced such that it is not recommended?&#xD;&#xA;&#xD;&#xA;As a side question, does minced garlic in a jar keep for very long once opened?" />
  <row Id="3289" PostHistoryTypeId="1" PostId="1819" RevisionGUID="a6d3a773-18de-4721-b253-bf759253071e" CreationDate="2010-07-18T19:40:24.393" UserId="91" Text="Is canned or jarred minced garlic substantially different from fresh garlic?" />
  <row Id="3290" PostHistoryTypeId="3" PostId="1819" RevisionGUID="a6d3a773-18de-4721-b253-bf759253071e" CreationDate="2010-07-18T19:40:24.393" UserId="91" Text="&lt;garlic&gt;&lt;herbs&gt;" />
  <row Id="3291" PostHistoryTypeId="2" PostId="1820" RevisionGUID="00f00f2f-ba8d-4cb3-9b47-07d16ebd6cdd" CreationDate="2010-07-18T19:45:43.273" UserId="91" Text="From [The Professional Chef][1]: &#xD;&#xA;&#xD;&#xA;&gt; To braise meat, first sear it in hot fat to the desired color, then simmer it in a covered vessel in stock or another cooking liquid. The amount of liquid used in the braise is crucial to the success of the finished dish.&#xD;&#xA;&#xD;&#xA;&gt; One of the benefits of braising is that tough cuts of meat become tender as the moist heat gently penetrates the meat and causes the connective tissues to soften. Another benefit is that flavor is released into the cooking liquid to become the accompanying sauce, thus virtually all of the flavor and nutrients are retained.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=GYNmPwAACAAJ&amp;dq=the%20professional%20chef&amp;source=gbs_book_other_versions" />
  <row Id="3292" PostHistoryTypeId="2" PostId="1821" RevisionGUID="5d1969a6-15f8-4e05-9b75-7535789e1601" CreationDate="2010-07-18T19:45:50.450" UserId="744" Text="Yes, it is different. Does it matter? It depends.&#xD;&#xA;&#xD;&#xA;If you're going to use garlic in a stew or anything else that would 'dissolve' the regular garlic anyway, it doesn't really matter all that much in my opinion.&#xD;&#xA;&#xD;&#xA;If you want to preserve the texture and/or create a more 'urgent' garlic flavour in short-cooked food, I'd go with fresh.&#xD;&#xA;&#xD;&#xA;Sidenote: most of the prepared garlic comes with additives, consider if you want to have those as a part of your diet.&#xD;&#xA;&#xD;&#xA;As for keeping time once opened: no worries really - bacteria *really* don't like garlic all that much, so refrigerated you should have no problems hitting 6+ months." />
  <row Id="3293" PostHistoryTypeId="2" PostId="1822" RevisionGUID="261979a1-8664-4539-ba9a-f94dd5c45c69" CreationDate="2010-07-18T19:50:29.143" UserId="807" Text="I don't know if these brands are available in the UK, but I have a review from Cook's Country a few years back that recommended the stainless roasting pans from Calphalon, Cuisinart, and KitchenAid." />
  <row Id="3294" PostHistoryTypeId="2" PostId="1823" RevisionGUID="07e7d7bb-df31-49f0-badb-baf3d26eacf6" CreationDate="2010-07-18T19:51:46.300" UserId="486" Text="I think the main reason pre-prepared garlic exists is that some people don't like working with raw garlic directly i.e. getting their fingers/hands smelly.&#xD;&#xA;&#xD;&#xA;You can't go wrong with raw garlic and it's easy to keep and prepare." />
  <row Id="3295" PostHistoryTypeId="2" PostId="1824" RevisionGUID="6bc98fd2-cd78-428a-8e54-70a0d2c2637a" CreationDate="2010-07-18T20:02:32.140" UserId="632" Text="If you've got it, truffle oil or paste is great. Also, controversially I find a pinch of MSG works wonders. You can get it from your local Asian supermarket. " />
  <row Id="3296" PostHistoryTypeId="2" PostId="1825" RevisionGUID="6221490d-68d5-4172-8a6f-fba78f824c62" CreationDate="2010-07-18T20:02:49.177" UserId="260" Text="For one, water boils at a slightly lower temperature at a higher altitude, which means that you need to cook things *longer*, because once water reaches boiling, the temperature doesn't increase, so the effective cooking temperature of water is lower. Similar changes need to be made if you are trying to fry foods." />
  <row Id="3297" PostHistoryTypeId="2" PostId="1826" RevisionGUID="30a0afeb-e7de-46ce-a1ad-9b7c4a6bdb0e" CreationDate="2010-07-18T20:03:53.590" UserId="149" Text="Braising uses minimal liquid to achieve a moist, slow, cook. Stew is soup with attitude: it's much more liquid, with chunks of the star of the show floating in it." />
  <row Id="3298" PostHistoryTypeId="5" PostId="1814" RevisionGUID="d72b139f-24c9-4ffb-9e66-e96483945657" CreationDate="2010-07-18T20:09:36.790" UserId="744" Comment="fixed spelling" Text="I've heard that certain components of dishwasher detergents may actually be so agressive you run the risk of making your knives dull. I'm not an expert on metal &lt;&gt; cleaning agent interaction, though, so kindly don't take that as an absolute truth.&#xD;&#xA;&#xD;&#xA;What I have observed is that just putting the knives in the dishwasher loosely (as you oftentimes have to do due to the length of the knives) tends to have them rolling about a bit during the cleaning process, which makes them bump into other (metallic) objects such as pots and pans. That *will* make them dull, and that is why I always wash my proper knives by hand." />
  <row Id="3299" PostHistoryTypeId="2" PostId="1827" RevisionGUID="80db8532-2a83-4af8-b72e-69d03ea4776d" CreationDate="2010-07-18T20:19:34.690" UserId="813" Text="Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter.  I haven't ever used or made it.  Is there a reasonable way to make it?  Can I make a huge batch and keep it forever?  Will I every be accepted into the domain of foodie with just butter? Should I even bother for a mac-n-cheese?&#xD;&#xA;&#xD;&#xA;Help?" />
  <row Id="3300" PostHistoryTypeId="1" PostId="1827" RevisionGUID="80db8532-2a83-4af8-b72e-69d03ea4776d" CreationDate="2010-07-18T20:19:34.690" UserId="813" Text="Clarified butter? What should I know?" />
  <row Id="3301" PostHistoryTypeId="3" PostId="1827" RevisionGUID="80db8532-2a83-4af8-b72e-69d03ea4776d" CreationDate="2010-07-18T20:19:34.690" UserId="813" Text="&lt;basics&gt;&lt;butter&gt;" />
  <row Id="3302" PostHistoryTypeId="2" PostId="1828" RevisionGUID="086e8e5b-2445-42ea-9885-21ce9a586241" CreationDate="2010-07-18T20:21:08.447" UserId="197" Text="I just made a plum and apple crumble, which was delicious but I was worried it was going to be too sweet because when I was pouring the sugar in straight from the bag, it slipped and I ended up with about 50% more sugar than the recipe called for :-) &#xD;&#xA;&#xD;&#xA;In fact, though, it was only just about sweet enough - if I'd put in the amount of sugar the recipe called for it would have been *way* too tart.&#xD;&#xA;&#xD;&#xA;I seem to find this a lot, and I don't have a particularly sweet tooth - I actually like things tarter than many people seem to. &#xD;&#xA;&#xD;&#xA;Does it depend on the fruit (if so, which fruits need more sugar?) and/or on whether the fruit was frozen or fresh?&#xD;&#xA;" />
  <row Id="3303" PostHistoryTypeId="1" PostId="1828" RevisionGUID="086e8e5b-2445-42ea-9885-21ce9a586241" CreationDate="2010-07-18T20:21:08.447" UserId="197" Text="How much sugar should I put with the fruit in a pie or crumble?" />
  <row Id="3304" PostHistoryTypeId="3" PostId="1828" RevisionGUID="086e8e5b-2445-42ea-9885-21ce9a586241" CreationDate="2010-07-18T20:21:08.447" UserId="197" Text="&lt;sugar&gt;&lt;fruit&gt;" />
  <row Id="3305" PostHistoryTypeId="2" PostId="1829" RevisionGUID="d1db9c51-ff51-425f-8c90-49f682ab7454" CreationDate="2010-07-18T20:25:24.800" UserId="60" Text="Clarified butter is rather simple to make. It's simply butter that has had the milk solids and water removed. It does last longer than regular butter, and can be stored for several weeks in the refrigerator. It also has a higher smoke point than regular butter, so you can use it when higher temperatures are called for without it smoking or burning.&#xD;&#xA;&#xD;&#xA;* Slowly melt your butter and let it sit for a bit to separate&#xD;&#xA;* Skim off the foam from the top&#xD;&#xA;* Gently pour the butter off of the milk solids which have settled&#xD;&#xA;&#xD;&#xA;You'll be left with about 75% of what you started with. I'm not sure what you mean by _huge batch_, but I usually make about a sticks worth at a time, as needed." />
  <row Id="3306" PostHistoryTypeId="2" PostId="1830" RevisionGUID="1ffcfa5a-23b3-4668-b8c6-54235b18bf2d" CreationDate="2010-07-18T20:26:24.407" UserId="364" Text="A really easy way to make it can be found [here, on Cooking for Engineers][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/198/Clarified-Butter-II" />
  <row Id="3307" PostHistoryTypeId="2" PostId="1831" RevisionGUID="e501ac8b-5026-464a-869f-2fb836b792cd" CreationDate="2010-07-18T20:26:37.573" UserId="744" Text="All the fruit that's currently in-season is bursting with sugars already, which means I usually go a bit easier when adding sugar.&#xD;&#xA;&#xD;&#xA;When it's mid-winter though, and you get the out-of-season/glasshouse variety fruit, adding a bit more sugar usually works well." />
  <row Id="3308" PostHistoryTypeId="2" PostId="1832" RevisionGUID="42c115e8-9889-4179-ab88-08de48067dc1" CreationDate="2010-07-18T20:28:11.207" UserDisplayName="Cluster" Text="Small amounts of basil and oregano, a healthy amount of paprika and black and red pepper." />
  <row Id="3309" PostHistoryTypeId="16" PostId="1832" RevisionGUID="42c115e8-9889-4179-ab88-08de48067dc1" CreationDate="2010-07-18T20:28:11.207" UserId="-1" />
  <row Id="3310" PostHistoryTypeId="2" PostId="1833" RevisionGUID="08300458-4b47-41b2-bb8f-58d89c98caea" CreationDate="2010-07-18T20:36:43.183" UserId="197" Text="I always add: ground cumin, ground coriander (cilantro), garlic, salt, and black pepper. &#xD;&#xA;&#xD;&#xA;I sometimes also add ground cinnamon (for a sweeter chilli) or oregano (for a herbier taste)." />
  <row Id="3311" PostHistoryTypeId="16" PostId="1833" RevisionGUID="08300458-4b47-41b2-bb8f-58d89c98caea" CreationDate="2010-07-18T20:36:43.183" UserId="-1" />
  <row Id="3312" PostHistoryTypeId="2" PostId="1834" RevisionGUID="a27fff51-f12e-4cde-b414-577a3afed0a7" CreationDate="2010-07-18T20:39:48.730" UserId="359" Text="Coriander, paprika, turmeric, cayenne, cinnamon, clove, chile pequin, dark unsweetened chocolate, black pepper. Sometimes spicy curry powder." />
  <row Id="3313" PostHistoryTypeId="16" PostId="1834" RevisionGUID="a27fff51-f12e-4cde-b414-577a3afed0a7" CreationDate="2010-07-18T20:39:48.730" UserId="-1" />
  <row Id="3314" PostHistoryTypeId="2" PostId="1835" RevisionGUID="b04a0563-14af-4e00-a252-c35ef5f72900" CreationDate="2010-07-18T20:41:49.050" UserId="359" Text="Clarified butter, also known as ghee, is wonderful. Stores in the fridge forever, has a great mouth feel, has a particular scent, and, unlike butter, doesn't burn! You should definitely try it. You can buy some the first time, so you know what you're going for, but afterwards you can make your own.&#xD;&#xA;&#xD;&#xA;I always have some in the fridge, and use it primarily when cooking Indian food." />
  <row Id="3315" PostHistoryTypeId="2" PostId="1836" RevisionGUID="77a6c746-1622-42cd-9ddc-95c99fd30a24" CreationDate="2010-07-18T20:50:09.750" UserId="818" Text="All I do is peal the brown/whatever skin off, and rinse under water for 10 seconds, then cut however I want. " />
  <row Id="3316" PostHistoryTypeId="2" PostId="1837" RevisionGUID="e4b13004-73d8-4b25-9dea-f12488ba8de5" CreationDate="2010-07-18T20:53:14.313" UserId="364" Text="An entire cake is too much food (and temptation!) for me and my husband. Generally speaking, how do I halve a cake recipe? I have heard you can't just cut everything in half due to the way baking powder &amp; soda react. &#xD;&#xA;&#xD;&#xA;A particular recipe I would like to cut in half is [Red Velvet Cake][1]. &#xD;&#xA;&#xD;&#xA;(I would then just put all the batter into one cake pan instead of 2.)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.justrightmenus.com/recipe.php?id=123" />
  <row Id="3317" PostHistoryTypeId="1" PostId="1837" RevisionGUID="e4b13004-73d8-4b25-9dea-f12488ba8de5" CreationDate="2010-07-18T20:53:14.313" UserId="364" Text="How to halve a cake recipe?" />
  <row Id="3318" PostHistoryTypeId="3" PostId="1837" RevisionGUID="e4b13004-73d8-4b25-9dea-f12488ba8de5" CreationDate="2010-07-18T20:53:14.313" UserId="364" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="3319" PostHistoryTypeId="2" PostId="1838" RevisionGUID="b461c056-11d3-4024-a78f-84538520f5f0" CreationDate="2010-07-18T20:54:19.740" UserId="818" Text="I put these ingredients in the meat patty mix: salt, pepper, fresh rosemary, fresh parsley and tomato or chili sauce" />
  <row Id="3320" PostHistoryTypeId="2" PostId="1839" RevisionGUID="be48df88-659a-42e3-a7d2-58a35ba446f8" CreationDate="2010-07-18T20:55:24.510" UserId="60" Text="I have halved cake recipes before without issue. The most complicated thing to worry about is halving an odd number of eggs, but [this question] addresses that. The finished product was indistinguishable from the full recipe.&#xD;&#xA;&#xD;&#xA;[this question]: http://cooking.stackexchange.com/questions/1610/how-do-you-halve-a-recipe-that-calls-for-1-egg" />
  <row Id="3321" PostHistoryTypeId="2" PostId="1840" RevisionGUID="cb0301e5-17ca-4c37-a804-e68508f230cd" CreationDate="2010-07-18T21:05:43.940" UserId="821" Text="i'm a pesco-ovo-vegetarian (no dairy; eggs and fish are okay)&#xD;&#xA;&#xD;&#xA;I keep turning to isa chandra moskowitz's cookbooks:&#xD;&#xA;&#xD;&#xA;vegan with a vengeance&lt;br&gt;&#xD;&#xA;veganomicon&lt;br&gt;&#xD;&#xA;vegan brunch&#xD;&#xA;&#xD;&#xA;plus:&#xD;&#xA;&#xD;&#xA;vegetarian cooking for everyone:  by deborah madison&lt;br&gt;&#xD;&#xA;how to cook everything :  by mark bittman" />
  <row Id="3322" PostHistoryTypeId="16" PostId="1840" RevisionGUID="cb0301e5-17ca-4c37-a804-e68508f230cd" CreationDate="2010-07-18T21:05:43.940" UserId="-1" />
  <row Id="3323" PostHistoryTypeId="2" PostId="1841" RevisionGUID="a554f3d5-5071-434a-8e37-7eeb4da2b40a" CreationDate="2010-07-18T21:09:01.607" UserId="821" Text="the cashew cheddar cheese sauce from real food daily is fantastic.&#xD;&#xA;&#xD;&#xA;and the agar makes it set after it cools down:&#xD;&#xA;&#xD;&#xA;http://www.101cookbooks.com/archives/000685.html&#xD;&#xA;&#xD;&#xA;(ps:  real food daily is a restaurant in LA, their cookbook is great for vegan comfort food)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;the sauce tastes great on pasta and my omni husband loves it with mac and cheese." />
  <row Id="3324" PostHistoryTypeId="2" PostId="1842" RevisionGUID="af379c2f-fa5b-4097-92e7-3261ebe3f5b3" CreationDate="2010-07-18T21:17:39.763" UserId="821" Text="also- don't crowd them.  put them in your hot pan, in a single layer, with space inbetween the mushrooms.&#xD;&#xA;&#xD;&#xA;let them sit a while, then stir them up a bit, then let them sit a while, then stir a bit.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3325" PostHistoryTypeId="2" PostId="1843" RevisionGUID="50b6272d-295d-4394-85ac-b04e17125cbe" CreationDate="2010-07-18T21:23:07.117" UserId="269" Text="Have you looked at your local bulk stores?  A new one that *doesn't* cater to the organic-natural-whatever clientele opened up here.  One of the bins in their spice area?  MSG.&#xD;&#xA;&#xD;&#xA;Also, in this context, bulk means &quot;Take however much you need out of the bin&quot;, not &quot;Buy by the kilogram&quot;." />
  <row Id="3326" PostHistoryTypeId="2" PostId="1844" RevisionGUID="fb2a545a-d1a9-4d5d-b3f4-693908fb5460" CreationDate="2010-07-18T21:28:05.497" UserId="60" Text="I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer's Market occasionally, but not often enough I guess.&#xD;&#xA;&#xD;&#xA;Are there other ways to buy as close to the farm as possible?" />
  <row Id="3327" PostHistoryTypeId="1" PostId="1844" RevisionGUID="fb2a545a-d1a9-4d5d-b3f4-693908fb5460" CreationDate="2010-07-18T21:28:05.497" UserId="60" Text="What methods are there of getting fresh local meat &amp; produce?" />
  <row Id="3328" PostHistoryTypeId="3" PostId="1844" RevisionGUID="fb2a545a-d1a9-4d5d-b3f4-693908fb5460" CreationDate="2010-07-18T21:28:05.497" UserId="60" Text="&lt;meat&gt;&lt;produce&gt;" />
  <row Id="3329" PostHistoryTypeId="2" PostId="1845" RevisionGUID="4125456c-a0b5-4f6b-a53b-ac1ace3135b6" CreationDate="2010-07-18T21:32:24.860" UserId="203" Text="I've had friends and family go in on &quot;buying a cow&quot; from a farm.&#xD;&#xA;&#xD;&#xA;You order a whole cow from them, they will get it butchered and you get all the various cuts from it, ground beef, etc.&#xD;&#xA;&#xD;&#xA;You can do it yourself and fill up a big chest freezer and thaw as you go.&#xD;&#xA;&#xD;&#xA;If you have other people in your area interested, you could always buy together, divide up the goods and that way be able to order more frequently with less freezer usage." />
  <row Id="3330" PostHistoryTypeId="2" PostId="1846" RevisionGUID="8f8f500f-e0eb-4042-8a66-1fea24ca0f9e" CreationDate="2010-07-18T21:36:31.850" UserId="60" Text="Your knife block is poorly designed. I have a Shun knife block, the blades go in sideways. I just searched for J.A. Henckels and Wusthof blocks on Amazon as well, all horizontal.&#xD;&#xA;&#xD;&#xA;While the other answers in this thread are accurate, you're still causing wear on the blade by dragging it against _nearly any_ surface, even wood. If you're using a block, the slots should be horizontal." />
  <row Id="3331" PostHistoryTypeId="5" PostId="1845" RevisionGUID="d54ae52d-08e7-4259-b853-ea2e6727bf9e" CreationDate="2010-07-18T21:37:48.327" UserId="203" Comment="article" Text="I've had friends and family go in on &quot;buying a cow&quot; from a farm.&#xD;&#xA;&#xD;&#xA;You order a whole cow from them, they will get it butchered and you get all the various cuts from it, ground beef, etc.&#xD;&#xA;&#xD;&#xA;You can do it yourself and fill up a big chest freezer and thaw as you go.&#xD;&#xA;&#xD;&#xA;If you have other people in your area interested, you could always buy together, divide up the goods and that way be able to order more frequently with less freezer usage.&#xD;&#xA;&#xD;&#xA;Here is an article about it hitting on some good points&#xD;&#xA;http://www.culinate.com/articles/culinate8/cow_sharing" />
  <row Id="3332" PostHistoryTypeId="5" PostId="1846" RevisionGUID="2d330539-4cbc-42b1-85cb-b237d6647206" CreationDate="2010-07-18T21:42:41.183" UserId="60" Comment="added 140 characters in body" Text="Technically, yes. While wood is a preferable surface to many others for drawing your blade across it will still cause wear. If you're using a block, the slots should be horizontal.&#xD;&#xA;&#xD;&#xA;Your knife block is poorly designed. I have a Shun knife block, the blades go in sideways. I just searched for J.A. Henckels and Wusthof blocks on Amazon as well, all horizontal.&#xD;&#xA;&#xD;&#xA;Is this worth buying a new block over? Probably not, as the other answers in this thread indicate, it's _not that_ big of a deal. It is less than ideal however." />
  <row Id="3333" PostHistoryTypeId="2" PostId="1847" RevisionGUID="0cd526f3-20d4-434c-8d8a-1f938ed0b003" CreationDate="2010-07-18T21:45:29.160" UserId="264" Text="You can look for a CSA in your area, http://en.wikipedia.org/wiki/Community-supported_agriculture:&#xD;&#xA;&#xD;&#xA;&gt; CSAs consist of a system of weekly delivery&#xD;&#xA;&gt; or pick-up of vegetables and fruit in&#xD;&#xA;&gt; a vegetable box scheme, sometimes&#xD;&#xA;&gt; including dairy products and meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You can use http://www.localharvest.org/csa/ to try to find one in your area.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3334" PostHistoryTypeId="2" PostId="1848" RevisionGUID="825da8af-1658-4cce-bd0f-836e922f2973" CreationDate="2010-07-18T21:46:48.097" UserId="812" Text="I have some quality serrated knives but over time they get dull.&#xD;&#xA;&#xD;&#xA;How do I sharpen them?&#xD;&#xA; " />
  <row Id="3335" PostHistoryTypeId="1" PostId="1848" RevisionGUID="825da8af-1658-4cce-bd0f-836e922f2973" CreationDate="2010-07-18T21:46:48.097" UserId="812" Text="How do you sharpen a serrated knife?" />
  <row Id="3336" PostHistoryTypeId="3" PostId="1848" RevisionGUID="825da8af-1658-4cce-bd0f-836e922f2973" CreationDate="2010-07-18T21:46:48.097" UserId="812" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="3337" PostHistoryTypeId="2" PostId="1849" RevisionGUID="04159715-0585-466b-8c35-cc566d2fd168" CreationDate="2010-07-18T21:49:58.207" UserId="60" Text="Take them to a professional. Nothing you can affordably buy in your home will work well.&#xD;&#xA;&#xD;&#xA;Personally, I don't buy _quality_ serrated knives. I buy cheap and replace when dull. Only my normal blades are quality, and these I have sharpened yearly." />
  <row Id="3338" PostHistoryTypeId="2" PostId="1850" RevisionGUID="6d9bc7ba-7911-4a3e-acca-b3b4dfc14b91" CreationDate="2010-07-18T21:53:12.277" UserId="822" Text="I've been using [this awesome recipe][1] to make Belgian Liège waffles, but my results are never consistent. Could you guys help me reverse engineer the recipe a bit?&#xD;&#xA;&#xD;&#xA;1. During the butter-adding phase in step 5, my dough typically balls up on the paddle very early on, even before the second mixing. What could be the most likely culprit? It drives me crazy that I can never get this step right!&#xD;&#xA;2. What's the point of resting the dough for 1 minute between mixings in step 5?&#xD;&#xA;3. What's the point of letting the batter bubble up in step 3?&#xD;&#xA;4. Why refrigerate the dough overnight? Couldn't it be used to make waffles right after the 4-hour rising?&#xD;&#xA;&#xD;&#xA;Thank you!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://liegewaffle.wordpress.com/liege-waffle-recipe-liege-gaufre-recette/" />
  <row Id="3339" PostHistoryTypeId="1" PostId="1850" RevisionGUID="6d9bc7ba-7911-4a3e-acca-b3b4dfc14b91" CreationDate="2010-07-18T21:53:12.277" UserId="822" Text="A few questions about an involved Belgian Liège Waffle recipe." />
  <row Id="3340" PostHistoryTypeId="3" PostId="1850" RevisionGUID="6d9bc7ba-7911-4a3e-acca-b3b4dfc14b91" CreationDate="2010-07-18T21:53:12.277" UserId="822" Text="&lt;recipe&gt;&lt;waffle&gt;" />
  <row Id="3341" PostHistoryTypeId="5" PostId="1839" RevisionGUID="ecbcc961-bf85-4c74-9815-25893e3b3972" CreationDate="2010-07-18T21:58:55.300" UserId="60" Comment="added 370 characters in body" Text="I have halved cake recipes before without issue. The most complicated thing to worry about is halving an odd number of eggs, but [this question] addresses that. The finished product was indistinguishable from the full recipe.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;One thing to note. In your specific case, because it's a two-layer cake, halving is simple because you're only cooking a single layer. Halving other cakes, such as a pound cake, or a bundt cake involves adjustments to the cooking time. A halved cake will cook much quicker, and could possibly need a lower temperature as well as a decreased cooking time.&#xD;&#xA;&#xD;&#xA;[this question]: http://cooking.stackexchange.com/questions/1610/how-do-you-halve-a-recipe-that-calls-for-1-egg" />
  <row Id="3342" PostHistoryTypeId="2" PostId="1851" RevisionGUID="a3d023a3-0e6d-4916-a3e4-183de2489315" CreationDate="2010-07-18T22:02:16.140" UserId="827" Text="The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question.&#xD;&#xA;&#xD;&#xA;I have sea salt and table salt on hand.&#xD;&#xA;&#xD;&#xA;Can I substitute one of those instead, and if so, what is the proper ratio of the kosher salt the recipe calls for to either sea salt or table salt?" />
  <row Id="3343" PostHistoryTypeId="1" PostId="1851" RevisionGUID="a3d023a3-0e6d-4916-a3e4-183de2489315" CreationDate="2010-07-18T22:02:16.140" UserId="827" Text="Substituting table salt or sea salt for kosher salt?" />
  <row Id="3344" PostHistoryTypeId="3" PostId="1851" RevisionGUID="a3d023a3-0e6d-4916-a3e4-183de2489315" CreationDate="2010-07-18T22:02:16.140" UserId="827" Text="&lt;salt&gt;" />
  <row Id="3345" PostHistoryTypeId="2" PostId="1852" RevisionGUID="02898d95-c4f6-46c4-bf4c-6c81c1f5ba92" CreationDate="2010-07-18T22:05:12.457" UserId="60" Text="Yes you can substitute. &#xD;&#xA;&#xD;&#xA;If you are measuring by volume, e.g. 1/2 tsp then you need to adjust as appropriate for the size of the salt granules.&#xD;&#xA;&#xD;&#xA;1 tsp of table salt is _much_ more salt than 1 tsp of kosher salt. The tiny grains pack together much closer, giving you more salt.&#xD;&#xA;&#xD;&#xA;That said, sea salt is _typically_ closer to the size of kosher salt granules; so use that.&#xD;&#xA;&#xD;&#xA;There is no hard and fast ratio. If the grains are smaller use a little less; if bigger use a little more.&#xD;&#xA;&#xD;&#xA;Finally, if the recipe calls for salt by weight, then they are all equivalently interchangeable." />
  <row Id="3346" PostHistoryTypeId="2" PostId="1853" RevisionGUID="2719122f-c6d7-4453-a910-b7d59e73066f" CreationDate="2010-07-18T22:06:30.180" UserId="823" Text="Making an indentation works, but I prefer to poke a hole all the way through with my pinky finger. The hole disappears while cooking." />
  <row Id="3347" PostHistoryTypeId="2" PostId="1854" RevisionGUID="d749643d-4d5f-493b-9802-5d0e7dc13867" CreationDate="2010-07-18T22:07:31.333" UserId="812" Text="My kids love making brownies but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits and you have a sodden mess. &#xD;&#xA;&#xD;&#xA;Can this chocolate be used for anything?&#xD;&#xA;&#xD;&#xA;At the moment, it just goes in the bin. &#xD;&#xA;" />
  <row Id="3348" PostHistoryTypeId="1" PostId="1854" RevisionGUID="d749643d-4d5f-493b-9802-5d0e7dc13867" CreationDate="2010-07-18T22:07:31.333" UserId="812" Text="What do to with seized / split chocolate?" />
  <row Id="3349" PostHistoryTypeId="3" PostId="1854" RevisionGUID="d749643d-4d5f-493b-9802-5d0e7dc13867" CreationDate="2010-07-18T22:07:31.333" UserId="812" Text="&lt;melting-chocolate&gt;" />
  <row Id="3350" PostHistoryTypeId="2" PostId="1855" RevisionGUID="1dcd9c5f-538a-4413-8d6c-3388e2fb7f79" CreationDate="2010-07-18T22:08:49.787" UserId="203" Text="You can substitute between kosher, table and sea salt.&#xD;&#xA;&#xD;&#xA;The issue in the amount for substitution is the difference of size in the grains of salt cause volume measurements to not equal the same amount of salt.&#xD;&#xA;&#xD;&#xA;Here is a conversion chart from Morton, should be a good guideline.  (Bottom chart on the page)  &#xD;&#xA;http://www.mortonsalt.com/salt_guide/index.html#conversion_chart" />
  <row Id="3351" PostHistoryTypeId="6" PostId="1851" RevisionGUID="edf18892-cb9b-4007-83ae-e18fd0473a0a" CreationDate="2010-07-18T22:14:14.903" UserId="115" Comment="edited tags" Text="&lt;salt&gt;&lt;substitute&gt;" />
  <row Id="3352" PostHistoryTypeId="4" PostId="1854" RevisionGUID="1005e1d1-22a2-4b72-989f-a6fb5fc30521" CreationDate="2010-07-18T22:15:23.373" UserId="115" Comment="re-tagged fixed typo" Text="What to do with seized / split chocolate?" />
  <row Id="3353" PostHistoryTypeId="6" PostId="1854" RevisionGUID="1005e1d1-22a2-4b72-989f-a6fb5fc30521" CreationDate="2010-07-18T22:15:23.373" UserId="115" Comment="re-tagged fixed typo" Text="&lt;melting-chocolate&gt;&lt;brownies&gt;" />
  <row Id="3354" PostHistoryTypeId="6" PostId="1798" RevisionGUID="a5725645-0d33-4cc5-8dd6-18589f469d5d" CreationDate="2010-07-18T22:16:36.243" UserId="115" Comment="Re-tagged" Text="&lt;seasoning&gt;&lt;hamburgers&gt;" />
  <row Id="3355" PostHistoryTypeId="6" PostId="1848" RevisionGUID="d76c2e28-3be5-46b9-b1c4-37b097453a4f" CreationDate="2010-07-18T22:17:59.190" UserId="364" Comment="edited tags" Text="&lt;knives&gt;&lt;equipment&gt;&lt;sharpening&gt;" />
  <row Id="3356" PostHistoryTypeId="6" PostId="1827" RevisionGUID="bd7b33f5-543c-420c-897f-90bb9db4e771" CreationDate="2010-07-18T22:21:47.207" UserId="43" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;basics&gt;&lt;butter&gt;" />
  <row Id="3357" PostHistoryTypeId="2" PostId="1856" RevisionGUID="6242d406-5fb4-4034-bfc7-88ac36cb0287" CreationDate="2010-07-18T22:42:33.483" UserId="364" Text="If you're not talking about very much water getting into the bowl, then these techniques should help. &#xD;&#xA;&#xD;&#xA; 1. Remove the bowl of chocolate from the heat source.&#xD;&#xA; 2. For every ounce of chocolate, add one tablespoon of one of these:   warm water, melted butter, vegetable oil, hot milk/cream.&#xD;&#xA; 3. Stir or whisk until smooth. Add a bit more liquid if needed.&#xD;&#xA; 4. Use the repaired chocolate for sauce, frosting, or a batter (like for your brownies!). It won't work well for coating candy. &#xD;&#xA;&#xD;&#xA;You may also want to check out [this discussion][1] on how to melt chocolate without getting it wet. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1063/melting-chocolate-without-it-getting-wet" />
  <row Id="3358" PostHistoryTypeId="2" PostId="1857" RevisionGUID="a31b8955-3a36-44d6-bf1b-a029e09fafff" CreationDate="2010-07-18T22:50:18.543" UserId="832" Text="Salt, pepper, finely minced fresh garlic and onion (more work, but I like it better than garlic and onion powders), pinch of chili powder or red chili flakes, depending on your fondness for spice, Worchestershire sauce to taste.&#xD;&#xA;&#xD;&#xA;I am also a fan of lean ground turkey over beef, and when you use an egg and a bit of oatmeal as binder, they hold up just as well as beef on the grill. You don't want super-lean anything, though, since fat adds both flavour and juiciness." />
  <row Id="3359" PostHistoryTypeId="2" PostId="1858" RevisionGUID="cc9adaf5-2b98-4a42-87f8-923f7cb4250d" CreationDate="2010-07-18T22:54:59.613" UserId="832" Text="Expensive knives can survive a trip through the dishwasher, but like others have mentioned, they can bump into things, end up with coatings of detergents and such, suffer damage to wood, etc. Why would you do that to an investment?&#xD;&#xA;&#xD;&#xA;Cheaper knives will just straight out rust/corrode, even if you remove them and dry them right after the cycle. Yeah, you can scrub it off, but you're also losing metal from the blade, possibly starting rust in areas you can't dry, and generally degrading the knives." />
  <row Id="3360" PostHistoryTypeId="2" PostId="1859" RevisionGUID="e3d4e40e-b48a-4645-88bb-41086575131f" CreationDate="2010-07-18T22:55:21.313" UserId="359" Text="I recently rediscovered the joys of cold-brewing coffee. (One level cup of rough-ground beans, 4-1/2 cups of cold water, steeped overnight and strained, produces a rich coffee concentrate. A shot or three of concentrate in a mug topped with hot water makes a cup of coffee; poured over ice and milk makes a fantastic iced coffee drink.)&#xD;&#xA;&#xD;&#xA;The information I've found online is contradictory. [One site][1] says this method produces a drink with less caffeine than traditional hot-brewed coffee; [another][2] says it actually contains more caffeine.&#xD;&#xA;&#xD;&#xA;On the one hand, there's the heat in the traditional method. On the other hand, the beans are in contact with the water for twelve hours in the cold method. It seems as if the caffeine content could be identical? While the beans used will, of course, alter the outcome, does anyone know for certain if cold-brewed coffee has more or less caffeine than hot-brewed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ineedcoffee.com/06/coldbrew/&#xD;&#xA;  [2]: http://minusthesilencer.blogspot.com/2006/08/cold-brewed-coffee.html" />
  <row Id="3361" PostHistoryTypeId="1" PostId="1859" RevisionGUID="e3d4e40e-b48a-4645-88bb-41086575131f" CreationDate="2010-07-18T22:55:21.313" UserId="359" Text="Caffeine content of cold-brewed coffee: higher or lower than hot-brewed?" />
  <row Id="3362" PostHistoryTypeId="3" PostId="1859" RevisionGUID="e3d4e40e-b48a-4645-88bb-41086575131f" CreationDate="2010-07-18T22:55:21.313" UserId="359" Text="&lt;coffee&gt;&lt;cold-brew&gt;&lt;caffeine&gt;" />
  <row Id="3363" PostHistoryTypeId="2" PostId="1860" RevisionGUID="e6063dc7-771f-4a34-9c77-7c45b89a70c8" CreationDate="2010-07-18T22:59:07.000" UserId="832" Text="Much as I love my KitchenAid, you don't need it for pizza dough. I typically use this recipe (with half whole wheat flour): http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/basic-pizza-crust/ -- and don't bother hauling out the mixer, even though she uses it. Easy as pie and really fast." />
  <row Id="3364" PostHistoryTypeId="2" PostId="1861" RevisionGUID="430d84e9-dab4-4acc-9ed4-cd4e15822ef8" CreationDate="2010-07-18T23:00:37.543" UserDisplayName="cab" Text="A liberal amount of Kosher salt, black pepper and garlic powder...then grill on a HOT grill until medium rare.&#xD;&#xA;" />
  <row Id="3365" PostHistoryTypeId="2" PostId="1862" RevisionGUID="0c9a5c72-951d-47d6-be7a-6fd5a7a7ec7f" CreationDate="2010-07-18T23:02:09.960" UserId="685" Text="I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'.  My visit to the local asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.&#xD;&#xA;&#xD;&#xA;Is there a particular chili powder that is Korean?  Can I simply use cayenne pepper or crushed red pepper flakes?" />
  <row Id="3366" PostHistoryTypeId="1" PostId="1862" RevisionGUID="0c9a5c72-951d-47d6-be7a-6fd5a7a7ec7f" CreationDate="2010-07-18T23:02:09.960" UserId="685" Text="How does Korean chili powder differ from &quot;US&quot; chli powder?" />
  <row Id="3367" PostHistoryTypeId="3" PostId="1862" RevisionGUID="0c9a5c72-951d-47d6-be7a-6fd5a7a7ec7f" CreationDate="2010-07-18T23:02:09.960" UserId="685" Text="&lt;fermentation&gt;" />
  <row Id="3368" PostHistoryTypeId="2" PostId="1863" RevisionGUID="9783f3c8-844e-48d6-8896-2c513c673601" CreationDate="2010-07-18T23:02:39.150" UserId="689" Text="What does the expiration date on milk cartons mean? &#xD;&#xA;&#xD;&#xA;I have different experiences with the date: &#xD;&#xA;&#xD;&#xA; - There is still about a week before the expiration date but the milk has gone bad. &#xD;&#xA; - It is 1-2 days after the expiration date but the milk doesn't smell or taste bad. &#xD;&#xA;&#xD;&#xA;In both case, the milk was kept in the fridge. " />
  <row Id="3369" PostHistoryTypeId="1" PostId="1863" RevisionGUID="9783f3c8-844e-48d6-8896-2c513c673601" CreationDate="2010-07-18T23:02:39.150" UserId="689" Text="Expiration Date on Milk" />
  <row Id="3370" PostHistoryTypeId="3" PostId="1863" RevisionGUID="9783f3c8-844e-48d6-8896-2c513c673601" CreationDate="2010-07-18T23:02:39.150" UserId="689" Text="&lt;food-safety&gt;&lt;milk&gt;" />
  <row Id="3371" PostHistoryTypeId="2" PostId="1864" RevisionGUID="184c3fd9-f3d0-45cf-9b2e-b9ad78173a09" CreationDate="2010-07-18T23:06:07.597" UserId="835" Text="Like most other dates on food - it is a **best before** date, that means that the packager/store guarantees that, if stored properly, it will be good until that date.&#xD;&#xA;&#xD;&#xA;So if it goes bad before then, as it may, as you are dealing with real-world objects, you can return it to the store.&#xD;&#xA;&#xD;&#xA;After that, a store is less likely to refund." />
  <row Id="3375" PostHistoryTypeId="2" PostId="1866" RevisionGUID="18df73b5-784e-4194-84f5-240edb2eace8" CreationDate="2010-07-18T23:10:35.283" UserId="798" Text="There is a lot of variability in how fast milk will go bad.&#xD;&#xA;&#xD;&#xA; - Pasteurized vs ultra-pasteurized&#xD;&#xA; - Temperature the milk is kept at&#xD;&#xA; - Thermal cycling: how long and how often is it kept above 40º&#xD;&#xA; - Where in the fridge it is kept. The door will have more thermal cycling than a shelf.&#xD;&#xA; - How long the milk is opened&#xD;&#xA;&#xD;&#xA;All of these influence how long milk stays good. The best-by date on the carton is the best guess for how long it'll stay good with average in-home food preservation technology. It isn't a guarantee. Leaving the carton out while you cook will allow it to go bad faster, as will keeping it in the door. Also if your fridge is too warm for some reason, things will spoil faster." />
  <row Id="3376" PostHistoryTypeId="2" PostId="1867" RevisionGUID="cdb2293d-8176-44a3-93fe-4d77bee3a085" CreationDate="2010-07-18T23:17:35.037" UserId="835" Text="1. the amount of flour is likely the culprit.  Flour is very sensitive to moisture and can change volume a surprising amount so that the two cups may not be two cups.  Also make sure you are not *scooping* the flour out with your measuring cup,  but filling it with another implement before leveling off the top with a straight edge.&#xD;&#xA;&#xD;&#xA;2. As you are after a not-quite-bread-like consistency, even though you are using high-gluten flour (in the bread flour called for) you don't want a full bread-like texture&#xD;&#xA;&#xD;&#xA;3. Letting the yeast rise&#xD;&#xA;&#xD;&#xA;4. Many sweet breads do something similar.  Cinnamon buns for example.  It again affects the *crumb* and texture of the final product.  It also slows down the yeast as it notes in the recipe when you refrigerate for just a little bit.  The rise the next morning should give you nice small bubbles." />
  <row Id="3377" PostHistoryTypeId="2" PostId="1868" RevisionGUID="a57a08f6-b754-41b4-908f-d340254f4de7" CreationDate="2010-07-18T23:20:05.047" UserId="266" Text="In addition to the things others have mentioned, how the milk is handled during shipping can have an impact on whether or not it lasts to the best before date.  Most of the time it goes from one refrigerator to another, but if a driver gets busy and leaves it sitting out for a while and if the store also leaves it out for a while, it can warm up enough to shorten the lifespan." />
  <row Id="3378" PostHistoryTypeId="2" PostId="1869" RevisionGUID="9a5bc75b-8d30-4ab9-aec1-794a4a80654d" CreationDate="2010-07-18T23:23:39.380" UserId="836" Text="My favorite for a while has been smoked paprika.  It adds such dimension and smokiness to foods.  Great for using in vegetarian/vegan fare when you want a smoky flavor (i.e., in lieu of bacon)." />
  <row Id="3379" PostHistoryTypeId="16" PostId="1869" RevisionGUID="9a5bc75b-8d30-4ab9-aec1-794a4a80654d" CreationDate="2010-07-18T23:23:39.380" UserId="-1" />
  <row Id="3380" PostHistoryTypeId="2" PostId="1870" RevisionGUID="8574a6e1-4c33-4798-8935-9662f8823ef9" CreationDate="2010-07-18T23:26:59.217" UserId="836" Text="Brining is great to begin with.  Use a bone-in, skin on chicken breast.  Once it's done you can remove the skin and carve off the bone if you like.&#xD;&#xA;&#xD;&#xA;Also, set up 2 heat zones in your grill (either by banking your coals or by turning off a gas burner).  Brown it for a few minutes over the hot zone, then transfer to the cooler zone to finish cooking, until temp comes to 165-170 degrees.&#xD;&#xA;&#xD;&#xA;Then remove from heat and wait at least 5 minutes to slice." />
  <row Id="3381" PostHistoryTypeId="2" PostId="1871" RevisionGUID="98f8a96d-77dc-4fff-a746-c6ec6f087b1e" CreationDate="2010-07-18T23:31:51.750" UserId="800" Text="As the others have said, you definitely don't need a mixer for pizza dough.  I don't have a fancy mixer at all, but I did start off trying to use a regular hand mixer with the dough hook attachment.  I thought it was a pain, so I tried kneading by hand the second time.  It was much easier and worked just as well. On a side note, do you have a baking stone for your pizza?  I noticed that made a huge difference in the texture of the dough. " />
  <row Id="3382" PostHistoryTypeId="2" PostId="1872" RevisionGUID="6f581080-5f0a-4b87-8009-fffc5c4366c7" CreationDate="2010-07-18T23:32:38.473" UserId="60" Text="The date stamped on milk cartons is neither an _expiration_ date, nor a _best by_ date. Milk cartons are stamped with a _sell by_ date. This is distinctly different. This is used solely to designate when the store must sell it by. The date the milk goes bad is _some time_ after that.&#xD;&#xA;&#xD;&#xA;From personal experience opened milk keeps in my refrigerator for 7-10 days beyond the sell by date. Smell your milk before drinking or using it. Obviously if it's chunky it's also well past bad.&#xD;&#xA;&#xD;&#xA;With regards to sell by dates they are generally specified to give the &quot;average&quot; consumer time to consume the product once purchased." />
  <row Id="3383" PostHistoryTypeId="2" PostId="1873" RevisionGUID="daed6815-3137-4b49-801e-3dba4dd2accb" CreationDate="2010-07-18T23:36:08.047" UserId="800" Text="I think fresh garlic is much for flavorful!  I tried the jarred garlic before, and I could definitely taste a difference.  Yes, it's more convenient, but it's not as strong as fresh.  A hand grater is useful when using fresh garlic. You won't have to chop and it helps prevent biting into larger pieces.  " />
  <row Id="3384" PostHistoryTypeId="2" PostId="1874" RevisionGUID="5367ddcc-064e-4aad-824e-c9089747efbe" CreationDate="2010-07-18T23:37:53.533" UserId="161" Text="Depending on the recipe, and number of eggs total you can also separate the white from the yoke.  This doesn't work well if you're dealing with just one egg total (throws the fat content too far off), but I've done this when going from 3 -&gt; 1 1/2 with good success in baking recipes. I've also used it to fine tune the amount of fat in the recipe if I didn't like the original consistency." />
  <row Id="3386" PostHistoryTypeId="2" PostId="1876" RevisionGUID="735a944f-5277-48d2-baab-d06c34fd7d90" CreationDate="2010-07-18T23:48:24.543" UserId="161" Text="There is a fairly detailed answer to this [available here][1].&#xD;&#xA;&#xD;&#xA;It appears that the answer depends a little on the type of cookie.  If you have a cookie that has a great deal of air in it you'll have the same problem as cakes do.  If you are working with a very dense cookie that can't really fall (since there isn't anywhere to go). At that point you're just down to watching baking times and temperatures, which are easier to monitor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/327.htm" />
  <row Id="3387" PostHistoryTypeId="5" PostId="93" RevisionGUID="cb28284c-3dd1-4d60-bcbc-0ec8b492572a" CreationDate="2010-07-18T23:51:01.340" UserId="43" Comment="added 104 characters in body" Text="If you mean cooking and children happen to be near:&#xD;&#xA;&#xD;&#xA;- Keep them away from anything sharp or hot&#xD;&#xA;- Don't let handles of pans or utensils hang over the edge of the counter&#xD;&#xA;- Make sure they aren't in your path when you are doing things quickly. You don't want to trip over them and hurt them or yourself. I'm especially thinking about taking a put of boiling pasta water over to the sink for draining&#xD;&#xA;&#xD;&#xA;If you mean cooking and children are helping:&#xD;&#xA;&#xD;&#xA;- Supervise when they are doing a lot at once. They can get distracted or forget to pay attention to one thing or another&#xD;&#xA;- Supervise heavily when they are doing something new and potentially dangerous&#xD;&#xA;- Teach proper hygiene especially when handling raw meats&#xD;&#xA;- Teach them how to properly clean dishes. They need to learn this anyway and once they do: free labor&#xD;&#xA;&#xD;&#xA;(If you mean cooking with children as ingredients, despite my morbid inclinations, I'm not going down that path...)" />
  <row Id="3388" PostHistoryTypeId="2" PostId="1877" RevisionGUID="68ffd320-0d53-4381-8b2b-cc7c16f1e67f" CreationDate="2010-07-18T23:52:24.173" UserId="568" Text="The difference may be the conditions the chili grew in. It's the same pepper, except it grew in a different place. In each recipe with hot chili, you can exchange it for any other kind of hot pepper, since most hot peppers are almost solely used for hotness and don't have much taste. You just need to adjust the quantities a bit so it would be as hot as you like it to be." />
  <row Id="3390" PostHistoryTypeId="5" PostId="149" RevisionGUID="b885c347-3a50-42ea-b48f-3eceb566c6d7" CreationDate="2010-07-18T23:54:57.820" UserId="43" Comment="added 123 characters in body" Text="I've heard of &quot;once a month cooking&quot; or &quot;freezer cooking&quot; where you basically spend a day cooking and fill your freezer with the next month worth of food. This could especially come in handy when preparing for a baby. (Take-out food gets boring REALLY fast.)&#xD;&#xA;&#xD;&#xA;What are some tips and/or resources for once a month cooking?&#xD;&#xA;&#xD;&#xA;*Edit*: I suppose this need not be for cooking for an entire month *per se*. The idea is cooking in bulk ahead of time." />
  <row Id="3391" PostHistoryTypeId="2" PostId="1879" RevisionGUID="6353e6d5-2c55-4da7-8ba7-889969ea73f6" CreationDate="2010-07-18T23:55:31.923" UserId="390" Text="I would look at recipes which *do* give a high-altitude version, such as the [Toll House recipe][1] on the chocolate chips bag, and make proportional reductions / changes to the recipe you have that doesn't give a high-altitude version.&#xD;&#xA;&#xD;&#xA;e.g. if Toll House increases flour from 2 1/4 c to 2 1/2 cups, I would multiply the flour in your recipe by 1.111 (10/9)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meals.com/Recipes/Original-NESTLE-TOLL-HOUSE-Chocolate-Chip-Cookies.aspx?recipeid=18476" />
  <row Id="3392" PostHistoryTypeId="2" PostId="1880" RevisionGUID="6086b12d-248d-41b7-b768-257be50d4f58" CreationDate="2010-07-18T23:55:57.303" UserId="568" Text="The given date is a sell by date, like others said. What determines the date the milk will actually expire, is the conditions it was stored in. If it was a bit warmer than usual it can expire a week early. Other times, it can expire after the given date. It also matters when you actually opened the bottle. This is why every time you use milk you should smell it (or taste it) before use. the first thing that goes off in milk is the taste - this is because the germs cause fermentation before it is actually unsafe to consume.&#xD;&#xA;&#xD;&#xA;In short, if it smells good, use it." />
  <row Id="3393" PostHistoryTypeId="2" PostId="1881" RevisionGUID="d84aee4f-de59-4c59-8714-2f6a835efcf0" CreationDate="2010-07-19T00:03:32.233" UserId="390" Text="If you're willing to pay for the answer, or if someone on here has access to http://www.sciencedirect.com/ alreaday, you can try getting [this journal article][1], though it doesn't mention cold-brewing in the abstract.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://linkinghub.elsevier.com/retrieve/pii/S0963996997000021" />
  <row Id="3394" PostHistoryTypeId="2" PostId="1882" RevisionGUID="31d777cd-52f2-4c7d-a0fc-7c5d0e3d5874" CreationDate="2010-07-19T00:03:41.437" UserId="115" Text="Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. &#xD;&#xA;&#xD;&#xA;The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochujang. It comes in a variety of preparations, typically, finely ground, flakes and a paste. &#xD;&#xA;&#xD;&#xA;You should be able to find this in most good supermarkets or an Asian store. If it helps I've uploaded an image of what to look for:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you can't get this, you can still use a good quality chilli powder or paste.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img832.imageshack.us/img832/8730/67357552.png" />
  <row Id="3395" PostHistoryTypeId="2" PostId="1883" RevisionGUID="5685878d-2430-4583-ae62-592b4d00cbd1" CreationDate="2010-07-19T00:04:36.490" UserId="43" Text="The rule of thumb a few decades ago was: pasteurized milk has 2 weeks from out of the cow until spoiled. I imagine that depending on different variables (such as those listed by sysadmin1138) and improved technology, you might get up to about 3 weeks total." />
  <row Id="3400" PostHistoryTypeId="2" PostId="1885" RevisionGUID="822e65cd-256c-4c8f-9b3a-7333dc03b81e" CreationDate="2010-07-19T00:17:56.603" UserId="486" Text="Chop garlic if you're frying it, crush garlic if you're adding it to a wet sauce or mixture. &#xD;&#xA;&#xD;&#xA;For example, I prefer to cook a Chili by frying the minced meat first and adding the garlic later - crushed garlic works well for this. However if I'm softening onions and adding garlic chopped works best." />
  <row Id="3401" PostHistoryTypeId="2" PostId="1886" RevisionGUID="6c336483-ea6b-4119-94ec-4b45351c73aa" CreationDate="2010-07-19T00:19:59.533" UserId="67" Text="I don't know how well a substitution will work in this case, because I don't know how the salt is being used in the recipe.&#xD;&#xA;&#xD;&#xA;If you're mixing the salt into something where it will dissolve, then go ahead and substitute, using the chart that @ManiacZX linked to.  If you're mixing it into cold things, and it doesn't sit for very long, I'd go with a finer salt if you have it.&#xD;&#xA;&#xD;&#xA;If it's a recipe that calls for a salt rub, where you rub the bird down with salt, let it sit, then pat dry and roast, you're not going to have as good of results with a replacement.  The issue is the size and shape of the crystals; kosher salt specifically sticks well to moist surfaces to draw out the liquid, and as a result, some of the salt is taken into the meat.  You're not going to get the same behavior with other salts (or at least, not in the same amount of time)." />
  <row Id="3402" PostHistoryTypeId="6" PostId="1862" RevisionGUID="d857d00b-5d34-497a-8a0a-5c761f5a7039" CreationDate="2010-07-19T00:30:12.663" UserId="115" Comment="edited tags" Text="&lt;fermentation&gt;&lt;chilli&gt;&lt;kimchi&gt;" />
  <row Id="3403" PostHistoryTypeId="2" PostId="1887" RevisionGUID="fc189a2b-edaf-42e8-8200-b003b0f50fac" CreationDate="2010-07-19T01:13:55.753" UserId="152" Text="According to &lt;a href=&quot;http://en.wikipedia.org/wiki/Caffeine&quot;&gt;the Wikipedia article on caffeine&lt;/a&gt;, its solubility is drastically different between room temperature and boiling (2.17 g/100 ml room temperature to 67g/ml at boiling). I assume this means it's easier to get caffeine into boiling rather than cold water, but the drastically longer steeping time may counteract this. It's worth noting that the solubility is far higher than the actual amounts of caffeine that's in coffee.&#xD;&#xA;&#xD;&#xA;Farther down the page it mentions caffeine per liter of liquids like coffee (386-652 mg/l or ~.0004 to .00065 g/ml). If you can find similar information about cold-steeped coffee, it might help." />
  <row Id="3404" PostHistoryTypeId="2" PostId="1888" RevisionGUID="d304659c-18d1-4cd2-89d3-2bf71a03f806" CreationDate="2010-07-19T01:16:02.923" UserId="67" Text="I use both, as well, I have too many knives.&#xD;&#xA;&#xD;&#xA;In my case, I actually have the magnetic bar hanging vertically, just because that was the only place to mount it.  (it's a bit tricky, as you have to get the bolster of the knife in tight against the magnet, or it'll try to rotate due to gravity.)&#xD;&#xA;&#xD;&#xA;What I don't like about my knife block is that it takes up too much counter space, and you're rather forced into what size of items you can place in it.  I've never managed to find an under-counter knife block, and I don't have enough drawers in my kitchen to justify giving one up for a drawer knife block like we had growing up.&#xD;&#xA;&#xD;&#xA;If I ever redo my kitchen, I'm going to do what my grandfather had -- a section of the countertop was butcher block, with slits cut along the back wall -- knifes were dropped in there, so only the handles were showing above the counter, and the blades dropped into the cabinet below.  (with the top shelf having a back that'd prevent you from shoving anything back there and hitting the knives).&#xD;&#xA;&#xD;&#xA;Oh, and because I have too many knives, I keep some of my larger knives in cases, in a drawer.  (specifically, LamsonSharp Knife Safe; also useful for when you need to transport your knives for sharpening or picnics or whatever)" />
  <row Id="3405" PostHistoryTypeId="2" PostId="1889" RevisionGUID="c18eabfb-d991-43b0-b037-f349d2f55944" CreationDate="2010-07-19T01:16:48.617" UserId="372" Text="Glased cherries, the sort of thing that sits nicely on top of a sundae, as opposed to a fresh cherry. I don't like the look of the packet ones in my local supermarket, is there an easy way to create my own?&#xD;&#xA;&#xD;&#xA;Also, how to best pit these cherries without losing their structural integrity? " />
  <row Id="3406" PostHistoryTypeId="1" PostId="1889" RevisionGUID="c18eabfb-d991-43b0-b037-f349d2f55944" CreationDate="2010-07-19T01:16:48.617" UserId="372" Text="How to make your own glased cherries?" />
  <row Id="3407" PostHistoryTypeId="3" PostId="1889" RevisionGUID="c18eabfb-d991-43b0-b037-f349d2f55944" CreationDate="2010-07-19T01:16:48.617" UserId="372" Text="&lt;preparation&gt;" />
  <row Id="3408" PostHistoryTypeId="6" PostId="1889" RevisionGUID="d3d1a4bb-e8fc-4a11-87c1-cb0e62e1cfea" CreationDate="2010-07-19T01:20:48.683" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;cherries&gt;" />
  <row Id="3409" PostHistoryTypeId="2" PostId="1890" RevisionGUID="201a65ba-afb2-4b46-aa05-a8318e02ccde" CreationDate="2010-07-19T01:21:20.307" UserId="372" Text="I need to prepare a cake, but in my previous attempts, I can't seem to get the chocolate sprinkles to stick to the sides of my cake. The cake will have a layer of  icing as a base for the sprinkles, but I keep getting the cake squished or the sides lacking in topping. Ideally, I want the entire cake to be covered in sprinkles of the same density as the top of the cake.&#xD;&#xA;&#xD;&#xA;Help :(" />
  <row Id="3410" PostHistoryTypeId="1" PostId="1890" RevisionGUID="201a65ba-afb2-4b46-aa05-a8318e02ccde" CreationDate="2010-07-19T01:21:20.307" UserId="372" Text="How to get sprinkles to stick to the side of a cake?" />
  <row Id="3411" PostHistoryTypeId="3" PostId="1890" RevisionGUID="201a65ba-afb2-4b46-aa05-a8318e02ccde" CreationDate="2010-07-19T01:21:20.307" UserId="372" Text="&lt;cake&gt;" />
  <row Id="3412" PostHistoryTypeId="2" PostId="1891" RevisionGUID="c007cda1-fac6-4545-8b50-f45a0ff8ab8f" CreationDate="2010-07-19T01:35:22.423" UserId="177" Text="Tilapia works great when cut into inch long pieces: dip in egg batter, plain flour, fry...." />
  <row Id="3414" PostHistoryTypeId="6" PostId="1890" RevisionGUID="33c36363-fd79-4a88-9cd1-c64de8e8668a" CreationDate="2010-07-19T01:40:00.930" UserId="115" Comment="re-tagged" Text="&lt;cake&gt;" />
  <row Id="3415" PostHistoryTypeId="2" PostId="1893" RevisionGUID="d45cd4eb-272a-443c-bc01-a7cf85ee29ac" CreationDate="2010-07-19T01:42:19.600" UserId="177" Text="If you're just looking to get the milk out, poke two of the &quot;eyes&quot; and drain. Don't laugh, but find a concrete floor and quickly bang the coconut and it will split into fairly even pieces.  Be careful because the edges can get sharp...." />
  <row Id="3416" PostHistoryTypeId="2" PostId="1894" RevisionGUID="bc149356-a2cc-476d-9728-085d584315e1" CreationDate="2010-07-19T02:04:12.027" UserId="364" Text="Making maraschino cherries is a bit involved... basically, you brine them and then flavor them. To keep them for a long time, you'll also need to can them. &#xD;&#xA;&#xD;&#xA;[Here's][1] a great recipe for making the cherries, and [here's][2] instructions for canning. &#xD;&#xA;&#xD;&#xA;The canning instructions are specifically for cherry topping, but you would use the same boiling-water canner process for maraschino cherries in their syrup. &#xD;&#xA;&#xD;&#xA;To pit the cherries, I'd advise purchasing a cherry pitter (yes, there's actually a device for this) if you're going to be doing this very much.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipesource.com/side-dishes/condiments/01/rec0102.html&#xD;&#xA;  [2]: http://www.uga.edu/nchfp/how/can_02/cherry_sweet_topping.html" />
  <row Id="3417" PostHistoryTypeId="2" PostId="1895" RevisionGUID="85c1883b-192c-4c81-815f-6c8407f315f3" CreationDate="2010-07-19T02:06:21.990" UserDisplayName="rjb" Text="add a little water with the meat in the ziplock bag (1/2 tsp or so), and moisten the outside of the bag as well...The water on the outside allows the mallet to slide easier so the bad doesn't rip, and the water on the inside keeps the meat from adhering to the plastic.&#xD;&#xA;&#xD;&#xA;Use a gallon size ziplock for a chicken breast, and don't seal the bag." />
  <row Id="3418" PostHistoryTypeId="2" PostId="1896" RevisionGUID="b1ad25b6-787f-4545-b754-1b0571351825" CreationDate="2010-07-19T02:12:50.133" UserId="846" Text="Along the circumference of the coconut, draw line with water. This creates a fissure line. Then hit hard on this line with a small rock or equivalent &amp; Voila!" />
  <row Id="3419" PostHistoryTypeId="2" PostId="1897" RevisionGUID="fc52003f-22f0-4cb0-9459-2d9b209d3ff2" CreationDate="2010-07-19T02:16:26.147" UserId="848" Text="Every recipe I have tried the bread turns very hard within an hour of baking, and I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread from the store lasts two weeks - how do they do it? What is a good recipe to use?" />
  <row Id="3420" PostHistoryTypeId="1" PostId="1897" RevisionGUID="fc52003f-22f0-4cb0-9459-2d9b209d3ff2" CreationDate="2010-07-19T02:16:26.147" UserId="848" Text="I'm looking for a good bread maker 100% whole grain bread recipe that is soft" />
  <row Id="3421" PostHistoryTypeId="3" PostId="1897" RevisionGUID="fc52003f-22f0-4cb0-9459-2d9b209d3ff2" CreationDate="2010-07-19T02:16:26.147" UserId="848" Text="&lt;bread&gt;" />
  <row Id="3422" PostHistoryTypeId="5" PostId="1896" RevisionGUID="d4c864a4-032c-4495-8c87-7305de6a2501" CreationDate="2010-07-19T02:19:01.993" UserId="846" Comment="added 25 characters in body" Text="Along the circumference of the coconut, draw line with water. This creates a fissure line. Then hit hard on this line with a small rock or equivalent &amp; Voila! Dont believe me? Try it!" />
  <row Id="3423" PostHistoryTypeId="2" PostId="1898" RevisionGUID="361f39cc-d0a0-4612-ac72-9b13e08fbc33" CreationDate="2010-07-19T02:33:10.553" UserId="364" Text="Here's a neat list of plastics &amp; whether they're supposed to be microwave-safe or not: http://www.scn.org/~bk269/plastics.html" />
  <row Id="3424" PostHistoryTypeId="5" PostId="1872" RevisionGUID="a3d82fe4-bfbe-4ed0-81ef-63c28bd819ee" CreationDate="2010-07-19T02:49:40.983" UserId="60" Comment="added 22 characters in body" Text="The date stamped on milk cartons is neither an _expiration_ date, nor a _best by_ date (at least in the USA). Milk cartons are stamped with a _sell by_ date. This is distinctly different. This is used solely to designate when the store must sell it by. The date the milk goes bad is _some time_ after that.&#xD;&#xA;&#xD;&#xA;From personal experience opened milk keeps in my refrigerator for 7-10 days beyond the sell by date. Smell your milk before drinking or using it. Obviously if it's chunky it's also well past bad.&#xD;&#xA;&#xD;&#xA;With regards to sell by dates they are generally specified to give the &quot;average&quot; consumer time to consume the product once purchased." />
  <row Id="3425" PostHistoryTypeId="2" PostId="1899" RevisionGUID="56894404-cf03-44b4-8e6e-a99cd175a398" CreationDate="2010-07-19T02:58:18.793" UserId="60" Text="This is a little hard to do without making an epic mess.&#xD;&#xA;&#xD;&#xA;First, lay out a big piece of parchment or wax paper to catch the sprinkles that you are about to throw everywhere.&#xD;&#xA;&#xD;&#xA;Place your cake on it's platter over the parchment paper and tilt it so that you can apply sprinkles to the uppermost side. Don't tilt it so far that it slides off! Apply the sprinkles with your free hand, pressing them gently into the frosting (some suggest wearing a glove, I don't). Turn, and repeat. Periodically collect all your sprinkles from the parchment paper." />
  <row Id="3426" PostHistoryTypeId="5" PostId="1866" RevisionGUID="f5a21702-9944-40fa-921d-4eec24b7fc51" CreationDate="2010-07-19T03:07:47.413" UserId="798" Comment="More better data" Text="There is a lot of variability in how fast milk will go bad.&#xD;&#xA;&#xD;&#xA; - How long the milk has been opened&#xD;&#xA; - Pasteurized vs ultra-pasteurized&#xD;&#xA; - Temperature the milk is kept at&#xD;&#xA; - Thermal cycling: how long and how often is it kept above 40º&#xD;&#xA; - Where in the fridge it is kept. The door will have more thermal cycling than a shelf, higher shelves tend to be warmer than lower ones.&#xD;&#xA;&#xD;&#xA;All of these influence how long milk stays good. The big date on the top is used by grocers to determine when it can't be sold. If you look closer there will be text to the effect of, &quot;Use within 7 days after opening&quot;. This isn't a guarantee. Leaving the carton out while you cook will allow it to go bad faster, as will keeping it in the door. Also if your fridge is too warm for some reason, things will spoil faster." />
  <row Id="3427" PostHistoryTypeId="5" PostId="1641" RevisionGUID="d2fca253-42b7-4816-a6b3-19f3aa205396" CreationDate="2010-07-19T03:08:17.740" UserId="438" Comment="added 145 characters in body; added 115 characters in body" Text="Depends on the plastic, your margin of safety and how often you do it.  For most plastic containers, when you reheat food in them some of the chemical components of the plastic will leech into the food.  How much, what damage those chemicals can do, and how much is safe for you to absorb is only just beginning to be studied.  &#xD;&#xA;&#xD;&#xA;But evidence suggests that many of them may be carcinogens.  So it's best to avoid it where possible.  Doing it once in a while *probably* won't noticeably shorten your life.  But the research is still being done, and its usually better safe than sorry with cases like this.&#xD;&#xA;&#xD;&#xA;All that said, I don't sweat it too much if - as can often happen - I don't have much other choice.&#xD;&#xA;&#xD;&#xA;Here is a good article published by the American Chemical Society about things that leach out of all sorts of containers - not just plastic: [pubs.acs.org/cen/coverstory/87/8735cover.html][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://pubs.acs.org/cen/coverstory/87/8735cover.html" />
  <row Id="3428" PostHistoryTypeId="2" PostId="1900" RevisionGUID="b5823dc6-47a8-4cd6-89c3-798d7db3f5ee" CreationDate="2010-07-19T03:19:58.313" UserId="67" Text="I've never tried doing it, but from my experience with getting flowers to stick with cakes, I'd say that part of the trick is the right consistency of icing, and working fast enough before the icing starts to set up.&#xD;&#xA;&#xD;&#xA;I'd probably apply the icing in three stages -- a crumb coat, let it set up, then a medium thickness icing so the cake doesn't show through, let it set up, then a quick thin coat of icing for the glue for the sprinkles.  This way, you've already got the cake coated in icing, and aren't wasting time trying to make sure you have proper coverage, and it's not soft and think, making it so the whole side is trying to drip down.&#xD;&#xA;&#xD;&#xA;For the actual application of the sprinkles, I'd work over a sheet pan to catch the amount that's going to fall off, and then take a handful and just try to pack it onto the side until it doesn't seem to be taking anymore, regularly collecting up the fallen sprinkles to re-apply.  Once I did the sides, I'd dump the rest of the sprinkles over the top, pack it on like the sides, and then shake (or brush?) off the loose ones that didn't stick." />
  <row Id="3429" PostHistoryTypeId="2" PostId="1901" RevisionGUID="8f48cee2-0d7c-44fb-910d-0acbd43349f5" CreationDate="2010-07-19T03:20:51.530" UserId="84" Text="I had a recipe that called for unsweetened shredded coconut and the only package I could find brought a TON of it. I ended up not caring for the recipe so now I have all this extra shredded coconut. Since it is unsweetened, it isn't what most dessert recipes call for. What, if anything, can I use this product as a substitute for? I have tried using it in place of bread crumbs but other ideas would be appreciated." />
  <row Id="3430" PostHistoryTypeId="1" PostId="1901" RevisionGUID="8f48cee2-0d7c-44fb-910d-0acbd43349f5" CreationDate="2010-07-19T03:20:51.530" UserId="84" Text="Shredded Coconut as a Substitute for...?" />
  <row Id="3431" PostHistoryTypeId="3" PostId="1901" RevisionGUID="8f48cee2-0d7c-44fb-910d-0acbd43349f5" CreationDate="2010-07-19T03:20:51.530" UserId="84" Text="&lt;substitutions&gt;&lt;coconut&gt;" />
  <row Id="3432" PostHistoryTypeId="16" PostId="1901" RevisionGUID="8f48cee2-0d7c-44fb-910d-0acbd43349f5" CreationDate="2010-07-19T03:20:51.530" UserId="84" />
  <row Id="3433" PostHistoryTypeId="2" PostId="1902" RevisionGUID="2032c778-a925-4855-ba6c-6dd33a470bcb" CreationDate="2010-07-19T03:25:53.483" UserId="220" Text="I have a bunch of shallots with the greens (stems) on them, and I was wondering if anyone has experience with them.  How are they used? Throw them in with the shallot bulbs? Use them like green onions or chives? What dishes are good with them (or require them)?" />
  <row Id="3434" PostHistoryTypeId="1" PostId="1902" RevisionGUID="2032c778-a925-4855-ba6c-6dd33a470bcb" CreationDate="2010-07-19T03:25:53.483" UserId="220" Text="How to prepare shallot greens" />
  <row Id="3435" PostHistoryTypeId="3" PostId="1902" RevisionGUID="2032c778-a925-4855-ba6c-6dd33a470bcb" CreationDate="2010-07-19T03:25:53.483" UserId="220" Text="&lt;ingredients&gt;" />
  <row Id="3436" PostHistoryTypeId="5" PostId="1900" RevisionGUID="73ca6084-a9f7-4027-ac35-de2a8ebfbcc4" CreationDate="2010-07-19T03:27:38.147" UserId="67" Comment="added update" Text="I've never tried doing it, but from my experience with getting flowers to stick with cakes, I'd say that part of the trick is the right consistency of icing, and working fast enough before the icing starts to set up.&#xD;&#xA;&#xD;&#xA;I'd probably apply the icing in three stages -- a crumb coat, let it set up, then a medium thickness icing so the cake doesn't show through, let it set up, then a quick thin coat of icing for the glue for the sprinkles.  This way, you've already got the cake coated in icing, and aren't wasting time trying to make sure you have proper coverage, and it's not soft and think, making it so the whole side is trying to drip down.&#xD;&#xA;&#xD;&#xA;For the actual application of the sprinkles, I'd work over a sheet pan to catch the amount that's going to fall off, and then take a handful and just try to pack it onto the side until it doesn't seem to be taking anymore, regularly collecting up the fallen sprinkles to re-apply.  Once I did the sides, I'd dump the rest of the sprinkles over the top, pack it on like the sides, and then shake (or brush?) off the loose ones that didn't stick.&#xD;&#xA;&#xD;&#xA;**update** Just saw @hobodave's answer (why I didn't get the 'new answer' message, I have no clue ... the parchment paper is a great idea for collecting the unstuck sprinkles to reapply ... I'd still set it in a sheet pan, to keep them from rolling off the side." />
  <row Id="3437" PostHistoryTypeId="2" PostId="1903" RevisionGUID="c8edccf5-ace9-4158-9916-c4d52c359aea" CreationDate="2010-07-19T03:27:54.217" UserId="328" Text="My wife loves it toasted.  Toast shredded coconut in a dry pan or oven and put on ice cream and other deserts.  It's really tasty.  Like toasting other nuts be careful as if you blink it may burn.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3438" PostHistoryTypeId="16" PostId="1903" RevisionGUID="c8edccf5-ace9-4158-9916-c4d52c359aea" CreationDate="2010-07-19T03:27:54.217" UserId="-1" />
  <row Id="3439" PostHistoryTypeId="2" PostId="1904" RevisionGUID="2bd22db4-c927-4901-bdef-910de8411db8" CreationDate="2010-07-19T03:28:55.420" UserId="328" Text="Since you didn't say you want to retain the coconut water, just use a big ol' axe!" />
  <row Id="3440" PostHistoryTypeId="2" PostId="1905" RevisionGUID="7c0cc726-8ca5-485c-bea7-72f2117319e5" CreationDate="2010-07-19T03:32:24.017" UserId="113" Text="Similar to @Nick's [CSA suggestion][1], I've got friends who formed a (sort of) food conglomerate.  &#xD;&#xA;&#xD;&#xA;It needs to be a decent size (4 - 8 families).  Once a week, one family goes to the wholesale markets and buys the fruit &amp; veg for all families.&#xD;&#xA;&#xD;&#xA;Its one of those things where it is financially cheaper, but time and resource expensive.  (8 families of fruit is a lot of apples and wont fit on your backseat)&#xD;&#xA;&#xD;&#xA;Once you have your routine down, it is very effective!&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1844/what-methods-are-there-of-getting-fresh-local-meat-produce/1847#1847" />
  <row Id="3442" PostHistoryTypeId="2" PostId="1906" RevisionGUID="d5ec874d-e26b-45cb-b3e1-a45779ea0447" CreationDate="2010-07-19T04:05:30.867" UserId="183" Text="Couverture chocolate is about 37% cocoa butter, 17% cocoa solids for a total of about 54% cocoa content.  A common supermarket brand with the same cocoa content will have less cocoa butter, but for brownies that can be adjusted by varying other fats in the recipe.&#xD;&#xA;&#xD;&#xA;I buy fine baking chocolate online and it works out to maybe 10% more than one of the common supermarket brands." />
  <row Id="3443" PostHistoryTypeId="2" PostId="1907" RevisionGUID="8df8d7f6-bc38-49b6-a945-19814850bb20" CreationDate="2010-07-19T04:09:34.513" UserDisplayName="daniel" Text="I would personally use them exactly like chives, though their flavour may be more intense." />
  <row Id="3444" PostHistoryTypeId="2" PostId="1908" RevisionGUID="c3453231-61fc-440a-b962-268d1c9b636c" CreationDate="2010-07-19T04:14:09.193" UserDisplayName="daniel" Text="They do it via liberal use of sugar, mainly, as well as a host of industrial techniques that are simply not replicable in the home kitchen. Bear in mind that such breads are made for longevity and not flavour.&#xD;&#xA;&#xD;&#xA;If your bread is going that hard an hour after baking, you may well be overcooking it." />
  <row Id="3445" PostHistoryTypeId="2" PostId="1909" RevisionGUID="562949df-ad5b-456a-8fbd-09d22db09264" CreationDate="2010-07-19T04:25:04.237" UserId="183" Text="If it was just a few drops of water, keep mixing for two or three minutes while keeping the chocolate warm.  The water will evaporate and the chocolate will remix. If it more water, use it as @JustRightMenus suggested." />
  <row Id="3446" PostHistoryTypeId="2" PostId="1910" RevisionGUID="0c3f5eb0-9d4e-4acd-8509-c4187518e27f" CreationDate="2010-07-19T04:29:20.457" UserId="698" Text="I like using microwaveable plastic containers to bring my lunch in as they are my lighter than the pyrex/glass versions. However, reheating my food up creates unsightly stains. " />
  <row Id="3447" PostHistoryTypeId="1" PostId="1910" RevisionGUID="0c3f5eb0-9d4e-4acd-8509-c4187518e27f" CreationDate="2010-07-19T04:29:20.457" UserId="698" Text="Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?" />
  <row Id="3448" PostHistoryTypeId="3" PostId="1910" RevisionGUID="0c3f5eb0-9d4e-4acd-8509-c4187518e27f" CreationDate="2010-07-19T04:29:20.457" UserId="698" Text="&lt;storage-method&gt;&lt;cleaning&gt;" />
  <row Id="3449" PostHistoryTypeId="2" PostId="1911" RevisionGUID="32f81ee5-d49d-41cc-bad2-ef637a489bef" CreationDate="2010-07-19T04:32:01.000" UserId="691" Text="Making solid pieces out of a ripe avocado is a difficult business (for me, anyway). What is the best way to remove the peel and pit without ending up with a pile of green mush? I can sometimes remove the peel without *too* much difficulty, but that pit always gives me grief." />
  <row Id="3450" PostHistoryTypeId="1" PostId="1911" RevisionGUID="32f81ee5-d49d-41cc-bad2-ef637a489bef" CreationDate="2010-07-19T04:32:01.000" UserId="691" Text="How can I remove the peel and pit of an avocado without the whole thing turning into mush?" />
  <row Id="3451" PostHistoryTypeId="3" PostId="1911" RevisionGUID="32f81ee5-d49d-41cc-bad2-ef637a489bef" CreationDate="2010-07-19T04:32:01.000" UserId="691" Text="&lt;technique&gt;&lt;avocados&gt;&lt;peeling&gt;" />
  <row Id="3452" PostHistoryTypeId="2" PostId="1912" RevisionGUID="ee884f91-b704-4756-9ef7-2aaa6bab6f2a" CreationDate="2010-07-19T04:39:11.257" UserId="152" Text="1. Cut the avocado in half (around the pit)&#xD;&#xA;2. Jab the pit with the pointy end of a knife&#xD;&#xA;3. Twist the knife to dislodge the pit, hit it on the side of your sink until the pit flies off and hits you in the head&#xD;&#xA;4. Use a big spoon to scoop the flesh out of the skin of the two halves." />
  <row Id="3453" PostHistoryTypeId="2" PostId="1913" RevisionGUID="cb3c3417-77a6-48f9-bb47-bb0813730325" CreationDate="2010-07-19T04:44:31.687" UserId="243" Text="The California Avocado Commission recommends this three-step process:&#xD;&#xA;&#xD;&#xA; 1. Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate.&#xD;&#xA; 2. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife and twisting - requires some skill and is not recommended.&#xD;&#xA; 3. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;Source: [California Avocado Commission][2]&#xD;&#xA;&#xD;&#xA;Notes:&#xD;&#xA;&#xD;&#xA; - Another way to remove the pit is by holding the half with the pit in one hand and striking the sharp edge of the knife used in step one into the pit, then twisting to remove. This is the &quot;pro&quot; way to do it, but takes a little practice.&#xD;&#xA; - If you're going to be chopping the avocado up, you slice it up using the tip of the knife still in the shell, then scoop the sliced avocado meat out with a spoon.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.avocado.org/assets/Uploads/Consumers/Billboards/aboutchooseanduse.jpg&#xD;&#xA;  [2]: http://www.avocado.org/how-to-choose-and-use/" />
  <row Id="3454" PostHistoryTypeId="2" PostId="1914" RevisionGUID="42bb81ee-39a5-4595-b9e3-2c315a358195" CreationDate="2010-07-19T04:51:39.570" UserId="183" Text="After washing them, fill them with a mild bleach solution (one tablespoon for each cup of water) and let them out in the sun exposing the stain for a whole day.  Make sure children and animals cannot reach the containers with bleach. &#xD;&#xA;&#xD;&#xA;There used to be a product called Cascade Plastic Booster that you could add to your dishwasher that would remove the stains.  It's no longer sold but its main ingredient was benzoyl peroxide at 5%, which you may buy in some drugstores." />
  <row Id="3455" PostHistoryTypeId="2" PostId="1915" RevisionGUID="abd13d00-dda2-41d3-88b1-32c053fe2265" CreationDate="2010-07-19T04:51:42.877" UserId="698" Text="I've heard touching stainless steel after chopping and handling garlic helps but I haven't found it to work all that well." />
  <row Id="3456" PostHistoryTypeId="1" PostId="1915" RevisionGUID="abd13d00-dda2-41d3-88b1-32c053fe2265" CreationDate="2010-07-19T04:51:42.877" UserId="698" Text="How do you remove garlic smells from your fingers?" />
  <row Id="3457" PostHistoryTypeId="3" PostId="1915" RevisionGUID="abd13d00-dda2-41d3-88b1-32c053fe2265" CreationDate="2010-07-19T04:51:42.877" UserId="698" Text="&lt;garlic&gt;" />
  <row Id="3458" PostHistoryTypeId="2" PostId="1916" RevisionGUID="30fcc7ad-c895-4334-b5fb-0cb74805768f" CreationDate="2010-07-19T05:00:59.447" UserId="855" Text="&#xD;&#xA;A related tip to prevent browning:&#xD;&#xA;Put lemon juice&#xD;&#xA;&#xD;&#xA; - On the avocado that you are serving and&#xD;&#xA; - On the half that you are putting into the fridge with plastic wrap.&#xD;&#xA;&#xD;&#xA;The vitamin C (ascorbic acid) prevents the oxidation that turns the flesh brown.&#xD;&#xA;" />
  <row Id="3459" PostHistoryTypeId="2" PostId="1917" RevisionGUID="a4deee85-f78c-4a69-9689-c93ce568b23b" CreationDate="2010-07-19T05:08:29.483" UserDisplayName="daniel" Text="For all your burger-making needs, I recommend The Burger Lab, found at http://www.seriouseats.com&#xD;&#xA;&#xD;&#xA;The writer is an MIT graduate who then became a chef, and brings that level of investigation and rigor to his obsession: hamburgers." />
  <row Id="3460" PostHistoryTypeId="5" PostId="1612" RevisionGUID="f2345d54-6dc7-4c19-bb5b-682d2bff9b74" CreationDate="2010-07-19T05:19:13.333" UserId="649" Comment="Added link to YouTube in response to modified question." Text="Way too many variables. If you knew how warm the chicken was before cooking, how hot the cooking area is (and whether that will change during the cooking time), how thick the chicken is, whether you're cooking white or dark meat, and more, you might be able to make a good guess.&#xD;&#xA;&#xD;&#xA;I would not recommend cooking just thawed, thick pieces of chicken on an uncovered grill. Too easy to make it hard on the outside and dry on the inside.&#xD;&#xA;&#xD;&#xA;I wouldn't estimate lower than 20 minutes, but it will almost certainly be longer.&#xD;&#xA;&#xD;&#xA;Edit: Here's a &quot;Good Eats&quot; video about doing chicken on a grill. http://www.youtube.com/watch?v=aAvy4YksJgM&amp;feature=related It's better to go ahead and cut the chicken up the rest of the way for grilling so that each type and size of meat can be on it's own cooking schedule." />
  <row Id="3461" PostHistoryTypeId="2" PostId="1918" RevisionGUID="b3839949-7af2-4727-a40b-a8ac40160169" CreationDate="2010-07-19T05:45:37.090" UserId="183" Text="The smell of garlic is due to sulfur compounds.  When you rub your hands against stainless steel, the iron of the stainless steel will react with some small volume of those compounds, but much more will remain in your hands.  Rubbing your hands against an iron object has not been shown to work.&#xD;&#xA;&#xD;&#xA;The sulfur smell compounds are water soluble to slightly water soluble, so rinsing your hands in cold water and then soap and water should work as well as the recipes suggesting Noxzema, lemon juice, salt, baking soda, raw potatoes, tomato paste solutions, or mouthwash." />
  <row Id="3462" PostHistoryTypeId="5" PostId="1408" RevisionGUID="f81a1c63-a613-41be-8131-c2a416eba567" CreationDate="2010-07-19T05:52:18.043" UserId="183" Comment="rancid -&gt; strong; added 2 characters in body" Text="If you cannot have fish at all, try using grated Parmigiano Reggiano.  Fish sauce has two basic flavors: a sweeter one that is similar to Reggiano and a stronger one that is similar to cooked broccoli.  If I were to experiment, I would try a mixture of the two, with maybe some of juice made the inside pulp of tomatoes (the gel-like thing with the seeds).  " />
  <row Id="3463" PostHistoryTypeId="6" PostId="1915" RevisionGUID="162fc9bf-59f8-418c-9ab4-073610cfab9d" CreationDate="2010-07-19T05:53:23.550" UserId="115" Comment="re-tagged" Text="&lt;garlic&gt;&lt;smell&gt;" />
  <row Id="3464" PostHistoryTypeId="6" PostId="1902" RevisionGUID="37209489-318c-495a-b13e-3531c5a666c2" CreationDate="2010-07-19T05:53:58.307" UserId="115" Comment="re-tagged" Text="&lt;ingredients&gt;&lt;shallots&gt;" />
  <row Id="3465" PostHistoryTypeId="6" PostId="1897" RevisionGUID="444e7948-190b-470b-9d38-bc88cb9b747c" CreationDate="2010-07-19T05:55:07.163" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;bread&gt;" />
  <row Id="3466" PostHistoryTypeId="5" PostId="1914" RevisionGUID="45aaa4b9-6fdf-4cc7-8daa-b99a719f00fc" CreationDate="2010-07-19T05:59:11.400" UserId="183" Comment="most drugstores, not some" Text="After washing them, fill them with a mild bleach solution (one tablespoon for each cup of water) and let them out in the sun exposing the stain for a whole day.  Make sure children and animals cannot reach the containers with bleach. &#xD;&#xA;&#xD;&#xA;There used to be a product called Cascade Plastic Booster that you could add to your dishwasher that would remove the stains.  It's no longer sold but its main ingredient was benzoyl peroxide at 5%, which you may buy in most drugstores." />
  <row Id="3467" PostHistoryTypeId="2" PostId="1919" RevisionGUID="c66bd829-5090-42b0-83c5-c9007daa5a62" CreationDate="2010-07-19T06:01:23.300" UserId="744" Text="I always use a stainless steel 'hand soap', such as [this one][1] with a little bit of regular hand soap. Wash for about 30 seconds and the garlic smell's gone.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sourcingmap.com/steel-clean-soap-stainless-steel-hand-odor-remover-bar-p-31523.html" />
  <row Id="3468" PostHistoryTypeId="5" PostId="1512" RevisionGUID="39e501c2-a323-4c41-8219-8914ebdd999f" CreationDate="2010-07-19T06:03:28.630" UserId="183" Comment="typo, but still awkward" Text="In France, white button mushrooms are called champignons.  Before refrigeration was common, books suggested [not to keep cooked mushrooms or reheat them][1], because undercooked mushrooms would quickly spoil.  If you cooked them and later keep them in the refrigerator, it is safe to reheat mushrooms.  Treat mushrooms as you would treat meat.&#xD;&#xA;&#xD;&#xA;Mushrooms are mainly water, so they reheat well in the microwave.  Do it on low power. Depending on the cooking technique, the texture may change by using high power.     &#xD;&#xA;&#xD;&#xA;[1]:http://www.eufic.org/page/en/faqid/why-not-reheat-mushrooms/" />
  <row Id="3469" PostHistoryTypeId="2" PostId="1920" RevisionGUID="e945a274-cd01-47dc-aac3-018c513ffefe" CreationDate="2010-07-19T06:09:51.113" UserDisplayName="daniel" Text="Yeah, you really don't need clarified butter for roux. Clarified butter is for higher-heat applications, generally, or making the hollandaise family of sauces.&#xD;&#xA;&#xD;&#xA;When making me (heh) I just use equal parts butter and flour, tossed into a medium-hot pan and cooked together. Stir (wooden spoon is preferable) until the raw flour taste is cooked out. Then to make your bechamel, whisk in your milk--slowly at first! You want to loosen up the roux, change it from a paste to a thick liquid then an actual sauce. Nutmeg is traditional at this point for bechamel. Then to turn it into a Mornay, whisk in handfuls of grated cheese until you reach your desired cheese level. Again, go slowly, it can split if you're over-aggressive. Then add pasta, bake, etc." />
  <row Id="3470" PostHistoryTypeId="2" PostId="1921" RevisionGUID="a22f52d0-6568-4230-bd6d-de4888b148b8" CreationDate="2010-07-19T06:13:28.047" UserDisplayName="daniel" Text="I tend to just stab right down with my finger and trap the shell on the bottom of the bowl, then slide out.&#xD;&#xA;&#xD;&#xA;But yeah.. refine your cracking technique and you'll find this happening less and less. On average I crack 65 eggs every few days (all at once) when making creme brulee and a couple other things at work. Sheer blinding repetition will make your cracking skills much, much better, trust me." />
  <row Id="3471" PostHistoryTypeId="5" PostId="1752" RevisionGUID="a065ba05-ff11-427f-9827-27fd58e57dd0" CreationDate="2010-07-19T06:13:44.600" UserId="183" Comment="typo, but still awkward" Text="Like [Tim Gilbert](http://cooking.stackexchange.com/users/649) pointed out, even if you follow a recipe perfectly you should expect variations in cooking time. Differences of 30% in baking time are common.  When I barbecue whole chicken breasts, I have them out of the fridge for 30 minutes and they take 20 minutes with the burners on medium.  I use the [finger test][1], refined over many attempts with a thermometer.&#xD;&#xA;&#xD;&#xA;[1]:http://cooking.stackexchange.com/questions/982/why-does-my-chicken-breast-become-so-dry/990#990" />
  <row Id="3472" PostHistoryTypeId="2" PostId="1922" RevisionGUID="e3019737-7a1d-43aa-844f-7c02390c79d1" CreationDate="2010-07-19T06:14:07.343" UserId="744" Text="Pangasius (or 'Panga') seems to be popular as well these days. It's firm enough to use for your purposes as well, typically aquacultured, and cheap." />
  <row Id="3473" PostHistoryTypeId="2" PostId="1923" RevisionGUID="d3493ad0-893d-479c-bed5-fc7817ba7e1f" CreationDate="2010-07-19T06:16:54.873" UserId="611" Text="In my experience, fresh garlic is great for when you want texture, or to slow down the flavour infusion. For example, when baking potato chunks, I put fresh garlic in, and then the flavour doesn't take over the entire dish.&#xD;&#xA;&#xD;&#xA;For other times, especially recipes that call for minced garlic, I have a jar of frozen crushed garlic that I bought at my local grocery.&#xD;&#xA;I'm not sure what's available where in the world, but in my area, the frozen garlic is cheap and has no additives in it at all. &#xD;&#xA;&#xD;&#xA;Generally, one heaped teaspoon of frozen crushed garlic is equivalent to an average garlic clove.&#xD;&#xA;&#xD;&#xA;On the other hand, for those times when you do want fresh garlic, a few drops of lemon juice on your hands afterwards and a quick rub will get the garlic smell off your fingers.&#xD;&#xA;" />
  <row Id="3474" PostHistoryTypeId="2" PostId="1924" RevisionGUID="5e578d95-9236-4186-9896-3f7bcb6680a2" CreationDate="2010-07-19T06:18:43.280" UserDisplayName="daniel" Text="Oh, you could also pickle them. We have pickled ramps at the restaurant right now (homemmade of course). Pickling would mellow out the harshness of the flavour, and be a guaranteed &quot;what is that and why is it so good?&quot; when you feed them to guests.&#xD;&#xA;&#xD;&#xA;(Note that we use, and I would advise, a fairly straight up brine, and not the more fermented sort of pickle as that gets into issues of bacteria management and such. Alton Brown did a very informative Good Eats episode on making pickles should you decide to go the fermented route.)" />
  <row Id="3475" PostHistoryTypeId="2" PostId="1925" RevisionGUID="c28c150f-915a-4049-8487-2dcab2165297" CreationDate="2010-07-19T06:29:49.153" UserDisplayName="daniel" Text="Hold on, let me consult the maestro...&#xD;&#xA;&#xD;&#xA;Okay. Based on the coffee section, you will get fewer bean solids per cup when you go colder. I think one can extrapolate from that knowledge a lesser amount of caffeine will be extracted. In addition, &quot;Overnight extraction in cold water doesn't obtain as many aromatic compounds from the ground coffee as the hot-water methods.&quot; (Harold McGee, &lt;i&gt;On Food and Cooking&lt;/i&gt;, revised edition 2004, p 433, p445, and pp441-448). " />
  <row Id="3476" PostHistoryTypeId="2" PostId="1926" RevisionGUID="dcf378b0-8017-4591-965d-041f582aa34a" CreationDate="2010-07-19T06:31:00.680" UserDisplayName="daniel" Text="I adore using it as breadcrumbs (as you said), particularly on shrimp, then pan- or deep-fried.&#xD;&#xA;&#xD;&#xA;You can also use it as a textural component in bread." />
  <row Id="3477" PostHistoryTypeId="16" PostId="1926" RevisionGUID="dcf378b0-8017-4591-965d-041f582aa34a" CreationDate="2010-07-19T06:31:00.680" UserId="-1" />
  <row Id="3478" PostHistoryTypeId="2" PostId="1927" RevisionGUID="f298cd5e-75e1-4e4f-9cee-a34cfe4907d2" CreationDate="2010-07-19T06:46:46.890" UserId="869" Text="I saw a question on here about cold brew vs hot brew caffeine content and was wondering what is the easiest (or best) way to measure this at home (if possible)&#xD;&#xA;" />
  <row Id="3479" PostHistoryTypeId="1" PostId="1927" RevisionGUID="f298cd5e-75e1-4e4f-9cee-a34cfe4907d2" CreationDate="2010-07-19T06:46:46.890" UserId="869" Text="How can you measure the caffeine content of a liquid at home?" />
  <row Id="3480" PostHistoryTypeId="3" PostId="1927" RevisionGUID="f298cd5e-75e1-4e4f-9cee-a34cfe4907d2" CreationDate="2010-07-19T06:46:46.890" UserId="869" Text="&lt;caffeine&gt;" />
  <row Id="3481" PostHistoryTypeId="2" PostId="1928" RevisionGUID="9f3bdd4d-af7b-4240-8e2f-832a0d559d13" CreationDate="2010-07-19T07:21:16.593" UserId="266" Text="I don't think anything short of [HPLC][1] or [extraction and purification][2] will give you a precise result.  If you'd be ok with more of a rough idea of whether something has a lot or a little caffeine, there are [test strips available.][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/High-performance_liquid_chromatography&#xD;&#xA;  [2]: http://www.newton.dep.anl.gov/askasci/chem00/chem00291.htm&#xD;&#xA;  [3]: http://www.discovertesting.com/articles/100,1.html" />
  <row Id="3485" PostHistoryTypeId="2" PostId="1930" RevisionGUID="d5565565-a420-4465-b156-9ff7e76404db" CreationDate="2010-07-19T08:18:27.330" UserId="689" Text="Besides using it as a fertilizer, how else can I reuse my coffee grounds?" />
  <row Id="3486" PostHistoryTypeId="1" PostId="1930" RevisionGUID="d5565565-a420-4465-b156-9ff7e76404db" CreationDate="2010-07-19T08:18:27.330" UserId="689" Text="Reusing coffee grounds" />
  <row Id="3487" PostHistoryTypeId="3" PostId="1930" RevisionGUID="d5565565-a420-4465-b156-9ff7e76404db" CreationDate="2010-07-19T08:18:27.330" UserId="689" Text="&lt;coffee&gt;" />
  <row Id="3490" PostHistoryTypeId="2" PostId="1932" RevisionGUID="0364d417-72be-4277-994d-d56228c7f62f" CreationDate="2010-07-19T08:34:51.627" UserId="877" Text="I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? &#xD;&#xA;I'm thinking of Foie Gras as entre." />
  <row Id="3491" PostHistoryTypeId="1" PostId="1932" RevisionGUID="0364d417-72be-4277-994d-d56228c7f62f" CreationDate="2010-07-19T08:34:51.627" UserId="877" Text="How to cook/serve Confit de Canard?" />
  <row Id="3492" PostHistoryTypeId="3" PostId="1932" RevisionGUID="0364d417-72be-4277-994d-d56228c7f62f" CreationDate="2010-07-19T08:34:51.627" UserId="877" Text="&lt;duck&gt;" />
  <row Id="3494" PostHistoryTypeId="2" PostId="1933" RevisionGUID="92a2c809-f087-4311-9bd5-9cd47ca5289e" CreationDate="2010-07-19T09:06:14.157" UserId="210" Text="Usually it is removed from the fat, and warmedin an oven.  The exact instructions will probably be on the tin, but from memory I think it was about 15 mins @ 180c, as you only really need to warm them through and remove the excess fat.&#xD;&#xA;&#xD;&#xA;We have always served it with potatoes roast in some of the fat from the tin.  Usually par-boiled, minced garlic added, then shaken in the boiling pan (with a lid on) to mix the garlic in and to rough up the edges so you get some nice crispy bits, then put into a hot tray of duck fat (go on be generous with the fat, it's delicious) and into a hot oven till crispy.&#xD;&#xA;&#xD;&#xA;Accompanied by french beans or broccoli or some other green veg, and some crusty French bread to mop up the fat with.  mmmm.  Makes me want to go and get my tin out of the cupboard for tonight." />
  <row Id="3495" PostHistoryTypeId="2" PostId="1934" RevisionGUID="1bbc5a23-398b-45f9-a924-1caef030d3c1" CreationDate="2010-07-19T09:08:35.460" UserId="879" Text="Is it possible to prepare a (large) batch of roux and then freeze it, or will the texture and flavour be destroyed in the process?" />
  <row Id="3496" PostHistoryTypeId="1" PostId="1934" RevisionGUID="1bbc5a23-398b-45f9-a924-1caef030d3c1" CreationDate="2010-07-19T09:08:35.460" UserId="879" Text="Can I freeze roux?" />
  <row Id="3497" PostHistoryTypeId="3" PostId="1934" RevisionGUID="1bbc5a23-398b-45f9-a924-1caef030d3c1" CreationDate="2010-07-19T09:08:35.460" UserId="879" Text="&lt;freezing&gt;&lt;roux&gt;" />
  <row Id="3498" PostHistoryTypeId="5" PostId="1933" RevisionGUID="8be9e512-6993-4cc0-89a0-71c512f3c82b" CreationDate="2010-07-19T09:12:39.247" UserId="210" Comment="added 82 characters in body" Text="Usually it is removed from the fat, and warmed in an oven.  The exact instructions will probably be on the tin, but from memory I think it was about 15 mins @ 180c, as you only really need to warm them through and remove the excess fat.&#xD;&#xA;&#xD;&#xA;We have always served it with potatoes roast in some of the fat from the tin.  Usually par-boiled, minced garlic added, then shaken in the boiling pan (with a lid on) to mix the garlic in and to rough up the edges so you get some nice crispy bits, then put into a hot tray of duck fat (go on be generous with the fat, it's delicious) and into a hot oven till crispy.&#xD;&#xA;&#xD;&#xA;You could also serve it with dauphinoise potatoes, which would also be great.&#xD;&#xA;&#xD;&#xA;Accompanied by french beans or broccoli or some other green veg, and some crusty French bread to mop up the fat with.  mmmm.  Makes me want to go and get my tin out of the cupboard for tonight." />
  <row Id="3499" PostHistoryTypeId="2" PostId="1935" RevisionGUID="8ce66684-7d40-4d32-a519-dbe1c0f6d76b" CreationDate="2010-07-19T09:14:38.700" UserId="4151" Text="The barbecue season is in full swing, and to take a break from the red-meat heavy traditionals, I decided to try and explore the world for grilled fish. My first attempt was to briefly marinate some pangasius in olive oil, garlic and lemon juice and then stick it on a bamboo stick with thin slices of bacon in between the fish.&#xD;&#xA;&#xD;&#xA;It was nice, but something tells me there are better experiences to be had.&#xD;&#xA;&#xD;&#xA;How do I make white fish off the grill a memorable experience?" />
  <row Id="3500" PostHistoryTypeId="1" PostId="1935" RevisionGUID="8ce66684-7d40-4d32-a519-dbe1c0f6d76b" CreationDate="2010-07-19T09:14:38.700" UserId="4151" Text="Grilled Fish Kebabs" />
  <row Id="3501" PostHistoryTypeId="3" PostId="1935" RevisionGUID="8ce66684-7d40-4d32-a519-dbe1c0f6d76b" CreationDate="2010-07-19T09:14:38.700" UserId="4151" Text="&lt;fish&gt;&lt;grilling&gt;" />
  <row Id="3502" PostHistoryTypeId="5" PostId="1932" RevisionGUID="b4d63bb4-d7f3-4a3e-97ec-38e4876da35e" CreationDate="2010-07-19T09:19:01.590" UserId="115" Comment="re-tagged typo" Text="I was in France some time ago and bought some Confit de Canard with me back home. But how do I cook it for best result? And what do I serve with it? Also, what would be a good desert? &#xD;&#xA;I'm thinking of Foie Gras as entrée." />
  <row Id="3503" PostHistoryTypeId="6" PostId="1932" RevisionGUID="b4d63bb4-d7f3-4a3e-97ec-38e4876da35e" CreationDate="2010-07-19T09:19:01.590" UserId="115" Comment="re-tagged typo" Text="&lt;duck&gt;&lt;preperation&gt;" />
  <row Id="3504" PostHistoryTypeId="2" PostId="1936" RevisionGUID="3330c7e2-edfe-4cbf-bfc3-828911382a6c" CreationDate="2010-07-19T09:44:56.723" UserId="886" Text="Can you give me some good tips how to prepare Fondue without Gruyere/Racclete cheese? Do you know good recipes based on Gouda or other cheeses? " />
  <row Id="3505" PostHistoryTypeId="1" PostId="1936" RevisionGUID="3330c7e2-edfe-4cbf-bfc3-828911382a6c" CreationDate="2010-07-19T09:44:56.723" UserId="886" Text="Fondue without Gruyere cheese" />
  <row Id="3506" PostHistoryTypeId="3" PostId="1936" RevisionGUID="3330c7e2-edfe-4cbf-bfc3-828911382a6c" CreationDate="2010-07-19T09:44:56.723" UserId="886" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="3507" PostHistoryTypeId="2" PostId="1937" RevisionGUID="6d3b0031-11d6-4f41-adb1-9e9e83de5b59" CreationDate="2010-07-19T09:46:45.477" UserId="359" Text="You can safely leave out the fish sauce without attempting to replace it with anything. First of all, it's really more fishy than salty, so substituting soy sauce often makes your dish too salty. Secondly, most curries or stews only call for a small amount of fish sauce and there are such wonderful things going on spice-wise in Thai cuisine that you really don't miss it." />
  <row Id="3508" PostHistoryTypeId="2" PostId="1938" RevisionGUID="5e666b77-aca8-437a-bef7-2d2a424626e0" CreationDate="2010-07-19T09:47:10.687" UserId="204" Text="A friend of mine (who lived in a van) always used it as a replacement for soap when washing hands. Seemed to work quite well :)" />
  <row Id="3509" PostHistoryTypeId="2" PostId="1939" RevisionGUID="bad9af85-a66d-4b7d-a638-d62bf9c2d723" CreationDate="2010-07-19T09:52:25.863" UserId="204" Text="It depends *very much* on which mushrooms. For button mushrooms, see papin's answer; this does not however hold for wild mushrooms. &#xD;&#xA;&#xD;&#xA;In particular, some wild mushrooms (in particular those called &quot;le champignon bleu&quot; in French, I never found out what they were in English) may cause serious poisoning if eaten 24 hours after cooking. Believe me, I know. Apparently they contain a protein which changes after cooking, and one day is enough for it to become poisonous." />
  <row Id="3510" PostHistoryTypeId="6" PostId="1936" RevisionGUID="d04e629f-fc8e-4cff-b374-1e3d0a634aeb" CreationDate="2010-07-19T10:04:37.247" UserId="210" Comment="edited tags" Text="&lt;substitutions&gt;&lt;please-remove-this-tag&gt;&lt;cheese&gt;&lt;fondue&gt;" />
  <row Id="3511" PostHistoryTypeId="2" PostId="1940" RevisionGUID="77d824eb-f5b4-4a73-a67e-172e8634bc21" CreationDate="2010-07-19T10:18:11.950" UserId="876" Text="Vacherin, Comté or Emmental,&#xD;&#xA;&#xD;&#xA;I wouldn't go for Gouda, it's not cheese from the fondue regions. But it's maybe worth an experiment ;)&#xD;&#xA;&#xD;&#xA;Don't forget you can mix cheeses, 1/2 Gruyere and 1/2 Emmental for example," />
  <row Id="3512" PostHistoryTypeId="2" PostId="1941" RevisionGUID="ed3431ca-ee00-478d-a60d-3686148782be" CreationDate="2010-07-19T10:19:24.120" UserId="4151" Text="It's an abrasive. As long as you don't mind the coffee smell/stain, you can use it to clean and polish surfaces." />
  <row Id="3513" PostHistoryTypeId="2" PostId="1942" RevisionGUID="b3a4508f-e8dc-4d44-95fa-0a7e6e923b80" CreationDate="2010-07-19T10:22:36.720" UserId="876" Text="A friend flushed them in the sink, he said that it cleans the pipes. But then I don't really know if it's true except his sink never got stuck. But that's not a proof!" />
  <row Id="3514" PostHistoryTypeId="2" PostId="1943" RevisionGUID="b6d218c4-5b87-4574-a58b-cb3bf5acd9b5" CreationDate="2010-07-19T10:22:49.530" UserId="632" Text="I find some difference. It's not so much taste as appropriateness for use in the dish. &#xD;&#xA;&#xD;&#xA;You get slightly more taste out of crushed garlic (by which I assume you mean crushed in a garlic press). But this is only as a result of the surface area and also the fact that there's more of the juice is released - it tends to be wetter. However it tends to burn quicker as the individual components are smaller. &#xD;&#xA;&#xD;&#xA;Therefore I find that crushed garlic is better in recipes where you cook briefly or add at the end for the stronger raw garlic taste.&#xD;&#xA;&#xD;&#xA;Chopped garlic is better for recipes where you're just using it to accentuate a flavour - along with onions or shallots. Because it's bigger it takes longer to cook as well (not by much mind). " />
  <row Id="3515" PostHistoryTypeId="2" PostId="1944" RevisionGUID="c66b7cd3-ed38-48ad-88d9-cce548d3cfab" CreationDate="2010-07-19T10:25:16.640" UserId="632" Text="Try fontina and truffles for an Italian Alpine fondue." />
  <row Id="3516" PostHistoryTypeId="2" PostId="1945" RevisionGUID="9ee842b8-a6a7-4ecb-a3a5-ddb6ca933a75" CreationDate="2010-07-19T10:28:05.077" UserId="67" Text="It's not a substitution, but if you're a fan of coconut, you can make coconut ice cream, or coconut sorbet for those who can't do dairy." />
  <row Id="3517" PostHistoryTypeId="16" PostId="1945" RevisionGUID="9ee842b8-a6a7-4ecb-a3a5-ddb6ca933a75" CreationDate="2010-07-19T10:28:05.077" UserId="-1" />
  <row Id="3518" PostHistoryTypeId="2" PostId="1946" RevisionGUID="374073ec-4909-4393-8377-0028524003b6" CreationDate="2010-07-19T10:39:16.700" UserId="161" Text="I recently discovered that honey stored in containers with the comb does not seem to crystallize (or certainly not as fast as when stored without).  What is the mechanism that causes this? Is there a real downside to storing with the comb?" />
  <row Id="3519" PostHistoryTypeId="1" PostId="1946" RevisionGUID="374073ec-4909-4393-8377-0028524003b6" CreationDate="2010-07-19T10:39:16.700" UserId="161" Text="Why does honey stored with the comb last longer?" />
  <row Id="3520" PostHistoryTypeId="3" PostId="1946" RevisionGUID="374073ec-4909-4393-8377-0028524003b6" CreationDate="2010-07-19T10:39:16.700" UserId="161" Text="&lt;storage-method&gt;&lt;honey&gt;" />
  <row Id="3521" PostHistoryTypeId="2" PostId="1947" RevisionGUID="8cca5716-71e7-4f04-8c04-f22127a1f40c" CreationDate="2010-07-19T10:48:04.473" UserId="876" Text="fresh Coriander, and if you find it with the roots, don't hesitate to go for it. &#xD;&#xA;&#xD;&#xA;Coriander roots are often used in Thai kitchen and have more flavor than the leaves." />
  <row Id="3522" PostHistoryTypeId="16" PostId="1947" RevisionGUID="8cca5716-71e7-4f04-8c04-f22127a1f40c" CreationDate="2010-07-19T10:48:04.473" UserId="-1" />
  <row Id="3523" PostHistoryTypeId="2" PostId="1948" RevisionGUID="2758a072-6da9-40b2-a3fa-71226c09e816" CreationDate="2010-07-19T10:56:14.573" UserId="611" Text="A quick rinse with some lemon juice.&#xD;&#xA;Then wash your hands normally with soap and you're done.&#xD;&#xA;" />
  <row Id="3524" PostHistoryTypeId="2" PostId="1949" RevisionGUID="6c47a360-1ac2-4ee7-bfc1-01b8a189c2b8" CreationDate="2010-07-19T10:57:14.790" UserId="624" Text="I hate to sound like a broken record, but I really love fish tacos (Mahi-Mahi is the best in my opinion):&#xD;&#xA;&#xD;&#xA; - 1 fish (or more if they're small)&#xD;&#xA; - Lime&#xD;&#xA; - Olive Oil&#xD;&#xA; - Chili Powder&#xD;&#xA; - Cumin&#xD;&#xA; - Salsas, guacamole, chilies, cabbage salad, etc. for topping&#xD;&#xA;&#xD;&#xA;Squeeze some lime on the fish, and rub down with chili powder and cumin (if you use American Chili Powder, you don't need extra cumin, but I would recommend real chili powder). Massage in oil.&#xD;&#xA;&#xD;&#xA;Let stand for a few minutes, up to a few hours.&#xD;&#xA;&#xD;&#xA;Toss skin side down on foil over a hot grill, and cook until the flesh separates when poked.&#xD;&#xA;&#xD;&#xA;Serve immediately with any salads you like." />
  <row Id="3525" PostHistoryTypeId="2" PostId="1950" RevisionGUID="488f3c34-9307-4a70-8c9e-99438b188b0f" CreationDate="2010-07-19T10:59:19.857" UserId="126" Text="It's not a true Fondue but I've done something very similar by tacking a white suace base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add some Mozzerella and slowly melt it down and you get a wonderful stringy finish." />
  <row Id="3526" PostHistoryTypeId="2" PostId="1951" RevisionGUID="9ab2b5ac-8547-4b92-b7da-c2d80aaad876" CreationDate="2010-07-19T10:59:24.363" UserId="210" Text="From [this question][1] it seems that you might be able to store it with the comb to make it last longer before crystallising.&#xD;&#xA;&#xD;&#xA;According to [this site][2] you can store the comb for more than a few weeks by putting it in the freezer, it will thaw out as runny honey apparently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1946/why-does-honey-stored-with-the-comb-last-longer&#xD;&#xA;  [2]: http://www.honeyshop.co.uk/honeyshop.html" />
  <row Id="3527" PostHistoryTypeId="2" PostId="1952" RevisionGUID="c7328a0e-5523-48d3-8910-f64173f84968" CreationDate="2010-07-19T11:23:12.360" UserId="632" Text="I fry them. Face down for about half an hour, medium heat. You can cook rostis in the duck fat. Makes the top go crisp. Good with a simple green salad and a good burgundy :)" />
  <row Id="3528" PostHistoryTypeId="2" PostId="1953" RevisionGUID="f80939bf-0ea4-4164-808b-03cc199199ce" CreationDate="2010-07-19T11:39:29.380" UserId="16" Text="I would like to do at home frozen yogurt. Have I to use an ice cream machine or there's a technique to prepare it without a machine?" />
  <row Id="3529" PostHistoryTypeId="1" PostId="1953" RevisionGUID="f80939bf-0ea4-4164-808b-03cc199199ce" CreationDate="2010-07-19T11:39:29.380" UserId="16" Text="How to do frozen yogurt" />
  <row Id="3530" PostHistoryTypeId="3" PostId="1953" RevisionGUID="f80939bf-0ea4-4164-808b-03cc199199ce" CreationDate="2010-07-19T11:39:29.380" UserId="16" Text="&lt;yogurt&gt;" />
  <row Id="3531" PostHistoryTypeId="2" PostId="1954" RevisionGUID="33333ad5-3980-46d2-9d78-205a5128d788" CreationDate="2010-07-19T11:42:12.683" UserId="87" Text="You can either try some form of a fish cake and make it into a &quot;kofta&quot; meat ball or&#xD;&#xA;&#xD;&#xA;you can try meatier fish like tuna marinated in the thai sauce of your choice. Lightly sear the edges and your done. &#xD;&#xA;&#xD;&#xA;however, I'm not really sure that you're going to gain more flavor cooking fish that way. if you want bite size pieces, then your alternative is to cut and cook some very small pieces of salmon, put it on some rice crackers, a little bit of wassabi, a drizzle of soy sauce and a bit of chives on top. I think that'll achieve the lightness, the tantalizingness in the fish.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3532" PostHistoryTypeId="2" PostId="1955" RevisionGUID="365cd5c0-d536-4149-ab7b-0146c55b3c8e" CreationDate="2010-07-19T11:46:04.250" UserId="897" Text="&lt;a href=&quot;http://gumbocooking.com&quot; title=&quot;example&quot;&gt;Gumbo is recommended&lt;/a&gt;&#xD;&#xA;  for your once a month cooking. It is a delicious and hearty meal and easy to make. There are many different recipes therefore many different flavors. Plus it freezes well. In fact gumbo gets better with age when frozen. &#xD;&#xA;&#xD;&#xA;There is always frozen gumbo and cooked rice in our home freezer. In just a few minutes it can be thawed on your stove top or microwave. The cooked rice will thaw beautifully in the microwave. Toast a little bread and toss a green salad and you will have a wonderful meal in under 30 minutes with very little prep time. Enjoy a glass of wine while the gumbo thaws.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;We have it year round but you will especially love it on cold winter days when you get home tired, hungry and need some warmth and comfort.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3533" PostHistoryTypeId="2" PostId="1956" RevisionGUID="e402d175-4888-4ca0-9cd6-15558a345843" CreationDate="2010-07-19T11:47:37.647" UserId="87" Text="For salads, you'd want to use crushed garlic, actually i find for any dish that is serves raw garlic, has to have it super duper minced/pureed. Biting on a small piece of garlic usually leaves a bit of a bitter taste.&#xD;&#xA;&#xD;&#xA;in cooking, if you're sauteeing, then the garlic has to be a bit finely minced / chopped so it doesn't burn as easily if it were pureed&#xD;&#xA;&#xD;&#xA;in roasting, slow cooking methods, low temperature cooking, that you want to have large chunks of garlic as that'll be the only way to extract all the flavors out of the darn thing" />
  <row Id="3534" PostHistoryTypeId="2" PostId="1957" RevisionGUID="b2e9bf5d-7eaa-4786-a1bf-cf32e18a85b2" CreationDate="2010-07-19T11:47:55.010" UserId="789" Text="You can freeze roux and store it up to 6 months without any problems. I put them in plastic ice-tray forms until they are frozen, then move them to a refrigerator bag.&#xD;&#xA;&#xD;&#xA;Just keep following things in mind:&#xD;&#xA;&#xD;&#xA; - Leave a bit of room in the container before putting it in the freezer - it expends when freezing.&#xD;&#xA; - Make it have room temperature before using it" />
  <row Id="3535" PostHistoryTypeId="5" PostId="1949" RevisionGUID="8468fe50-0a91-440f-9580-ae4969cf22a1" CreationDate="2010-07-19T11:50:47.610" UserId="624" Comment="added 501 characters in body" Text="I hate to sound like a broken record, but I really love fish tacos (Mahi-Mahi is the best in my opinion):&#xD;&#xA;&#xD;&#xA; - 1 fish (or more if they're small)&#xD;&#xA; - Lime&#xD;&#xA; - Olive Oil&#xD;&#xA; - Chili Powder&#xD;&#xA; - Cumin&#xD;&#xA; - Salsas, guacamole, chilies, cabbage salad, etc. for topping&#xD;&#xA;&#xD;&#xA;Squeeze some lime on the fish, and rub down with chili powder and cumin (if you use American Chili Powder, you don't need extra cumin, but I would recommend real chili powder). Massage in oil.&#xD;&#xA;&#xD;&#xA;Let stand for a few minutes, up to a few hours.&#xD;&#xA;&#xD;&#xA;Toss skin side down on foil over a hot grill, and cook until the flesh separates when poked.&#xD;&#xA;&#xD;&#xA;Serve immediately with any salads you like.&#xD;&#xA;&#xD;&#xA;**Edit:** &#xD;&#xA;&#xD;&#xA;You could also smoke it. &#xD;&#xA;&#xD;&#xA;Brine before hand for a day or so in a simple brine with sugar and salt, spices at your digressions. Remove from brine and let sit, uncovered, in the fridge for 12-24 hours (allows protein to come to the surface and dry, which will later attract smoke). Smoke.&#xD;&#xA;&#xD;&#xA;Good Eats had a few episodes on smoking showing how to make a home smoker for a few bucks out of various things (a box, a gym locker, an ammo box and a large clay pot in different episodes)." />
  <row Id="3536" PostHistoryTypeId="2" PostId="1958" RevisionGUID="20e40ac9-056d-4831-a36f-70bbe48d85c4" CreationDate="2010-07-19T11:51:21.057" UserId="248" Text="Kills ants...dump them on the ant colony and they will die." />
  <row Id="3537" PostHistoryTypeId="2" PostId="1959" RevisionGUID="d69dad17-2ffb-4e9d-944f-eef2b8e01ebd" CreationDate="2010-07-19T11:51:44.410" UserId="876" Text="I want to try out low temperature cooking of some meat, e.g. beef&#xD;&#xA;&#xD;&#xA;I don't have a reliable oven and am looking for advice before starting. Or alternatives to ovens.&#xD;&#xA;&#xD;&#xA;I heard some people use meat in vacuum sealed plastic bags that they cook in a pot of water, (easier to measure temperature?)&#xD;&#xA;&#xD;&#xA;What are the timings for weight/temperature combinations?&#xD;&#xA;&#xD;&#xA;What dis/advantages does low temperature cooking have compared to grilled?&#xD;&#xA;&#xD;&#xA;Anything else I should now before trying out?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3538" PostHistoryTypeId="1" PostId="1959" RevisionGUID="d69dad17-2ffb-4e9d-944f-eef2b8e01ebd" CreationDate="2010-07-19T11:51:44.410" UserId="876" Text="Advice for low temperature cooking" />
  <row Id="3539" PostHistoryTypeId="3" PostId="1959" RevisionGUID="d69dad17-2ffb-4e9d-944f-eef2b8e01ebd" CreationDate="2010-07-19T11:51:44.410" UserId="876" Text="&lt;please-remove-this-tag&gt;&lt;slow-cooking&gt;" />
  <row Id="3540" PostHistoryTypeId="2" PostId="1960" RevisionGUID="cb143975-16ec-42c6-9f3d-f3eece7ca8ba" CreationDate="2010-07-19T12:05:40.810" UserId="87" Text="For a few of your questions, a query of your favorite search engine will suffice; however, a skimmed version follows:&#xD;&#xA;&#xD;&#xA; 1. [timings and weights][1]&#xD;&#xA; 2. [advantages of low heat][2]&#xD;&#xA; 3. yes:&#xD;&#xA;  1. it all depends really on the cut of meat, and your ultimate goal. Some might not agree with me, but you need to sear the meat. either before or after the cooking. some sear it on high heat for 3 to 4 minutes on each side and then put the meat in the oven; others cook the meat and sear it at the end. it's your choice!&#xD;&#xA;  2. season it with salt and pepper. be generous with the salt. &#xD;&#xA;  3. buy an oven thermometer, they're like $4 and adjust your oven accordingly&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipetips.com/kitchen-tips/t--906/beef-cooking-times.asp&#xD;&#xA;  [2]: http://chestofbooks.com/food/science/Experimental-Cookery/Cooking-Temperatures.html" />
  <row Id="3541" PostHistoryTypeId="4" PostId="1862" RevisionGUID="64a61090-bcbb-4aa0-af53-d970323af0ef" CreationDate="2010-07-19T12:08:13.393" UserId="685" Comment="Fixed typo in title" Text="How does Korean chili powder differ from &quot;US&quot; chili powder?" />
  <row Id="3542" PostHistoryTypeId="2" PostId="1961" RevisionGUID="0a7b45b3-8994-4cdf-b053-d9261b0db69a" CreationDate="2010-07-19T12:08:47.603" UserId="611" Text="In my kitchen, it's definitely the beans:&#xD;&#xA;&#xD;&#xA; - Chickpeas (garbanzo beans on that side of the Atlantic)&#xD;&#xA; - Black beans (the mexican variety)&#xD;&#xA; - Red kidney beans&#xD;&#xA; - White beans&#xD;&#xA;&#xD;&#xA;I usually keep some others, but these can substitute for the others usually.&#xD;&#xA;With these, you can always make a casserole, soup, chilli, curry, mega-pilau of the apocalypse or anything else you fancy.&#xD;&#xA;&#xD;&#xA;We're vegetarian, so we tend to eat more beans than average perhaps. They are so good for protein, iron, magnesium and other stuff.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3543" PostHistoryTypeId="2" PostId="1962" RevisionGUID="0764d27c-c4d9-415e-9a4f-08621c3c4814" CreationDate="2010-07-19T12:09:42.360" UserId="210" Text="Cooking in a water bath in vacuum sealed bags is called [sous vide][1]. &#xD;&#xA;&#xD;&#xA;The advantages include:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; * all of the meat is cooked to the desired temperature, and no higher, so you get 'perfect' doneness.&#xD;&#xA; * The fibres of he meat don't contract due to the high temperatures and squeeze out the moisture, so the meat stays very tender&#xD;&#xA; * if you have the right setup, you can put it on an leave it&#xD;&#xA; * you can include flavourings in the vacuum bag so your meat steeps in the flavouring whilst it cooks.&#xD;&#xA;&#xD;&#xA;Disadvantages include:&#xD;&#xA;&#xD;&#xA; * it can be expensive to set up (though [not always][2], as [work arounds][3] exist)&#xD;&#xA; * it can be difficult to keep at a constant temperature if you don't have an expensive set up&#xD;&#xA; * the meat does not have any outer crust (although this is easily remedied after the cooking)&#xD;&#xA; * takes a lot longer to cook.&#xD;&#xA;&#xD;&#xA;I think it will be difficult to do in an oven as it is not often that ovens go as low as this type of cooking requires.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [2]: http://lifehacker.com/5475550/make-perfectly-cooked-sous-vide-steaks-on-the-cheap&#xD;&#xA;  [3]: http://lifehacker.com/5545690/build-your-own-electronically+controlled-sous+vide-cooker" />
  <row Id="3544" PostHistoryTypeId="2" PostId="1963" RevisionGUID="bb0c0a88-8deb-48a1-b880-70c9fc711176" CreationDate="2010-07-19T12:10:00.770" UserDisplayName="Andy Briant" Text="Washing your hands by rubbing your fingers on a stainless steel knive under running water works really well." />
  <row Id="3545" PostHistoryTypeId="2" PostId="1964" RevisionGUID="815e5e1d-973c-425e-a04f-9ba053ad0875" CreationDate="2010-07-19T12:10:14.763" UserId="876" Text="[Essentials of Cooking][1] By J. Peterson&#xD;&#xA;&#xD;&#xA;I have the french version, named 'L'ABC de l'art Culinaire'&#xD;&#xA;&#xD;&#xA;It explains all the basic stuff, as how to cut vegetables, clean fish, poultry and the different cooking techniques, goes quite advanced sometimes as how to smoke your salmon etc...&#xD;&#xA;&#xD;&#xA;It's not a recipe book, there are some, but it learns you so much more!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Essentials-Cooking-James-Peterson/dp/B000I2J1ZU/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1279541036&amp;sr=1-3&#xD;&#xA;  [2]: http://" />
  <row Id="3546" PostHistoryTypeId="16" PostId="1964" RevisionGUID="815e5e1d-973c-425e-a04f-9ba053ad0875" CreationDate="2010-07-19T12:10:14.763" UserId="-1" />
  <row Id="3547" PostHistoryTypeId="2" PostId="1965" RevisionGUID="02b7a0f9-11eb-4850-b6eb-ed060de09c1c" CreationDate="2010-07-19T12:12:23.977" UserId="87" Text="cooking wise, they're so bitter/burnt. The water already took the good flavor out of them and   left the crap behind. &#xD;&#xA;&#xD;&#xA;From the previous answers, it seems that using coffee as an abrasive or any other way will require a clean up after using the grinds, which in my opinion makes them useless. " />
  <row Id="3548" PostHistoryTypeId="2" PostId="1966" RevisionGUID="9310d784-c97f-401c-a381-cdbcf96bc415" CreationDate="2010-07-19T12:12:36.567" UserId="624" Text="Industrial breads use 'dough conditioners' that soften the dough and make working with it easier. You can buy such mixes online, [here][1] for instance, and I've seen them for sale in &#xD;&#xA;natural food stores and the like. Other things that might work are adding a starch or a fat, or heat treating some of your flour in the microwave (a minute for a cup, don't do this to all the flour, it destroys some of the gluten). Guar gum or xanthan gum will help to keep things moist as well.&#xD;&#xA;&#xD;&#xA;I've never used these techniques, so some experimentation might be necessary. Store bread in plastic bags as soon as it cools, and don't slice right away.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.preparedpantry.com/premium-dough-conditioner.aspx" />
  <row Id="3549" PostHistoryTypeId="2" PostId="1967" RevisionGUID="3e826139-86b6-4239-97b1-e95efff169d2" CreationDate="2010-07-19T12:15:02.273" UserId="905" Text="Bees add enzymes to honey that prevent crystallization. These enzymes are destroyed by many of the processing techniques, like heating, but such techniques also physically destroy the comb, so they're not used on the honey that is in the comb.&#xD;&#xA;&#xD;&#xA;This type of honey is also called `raw honey` sometimes. " />
  <row Id="3550" PostHistoryTypeId="2" PostId="1968" RevisionGUID="a3dc9c8b-3a94-4b90-9424-d401c74856e5" CreationDate="2010-07-19T12:16:08.917" UserId="184" Text="Sardines (&quot;kilu&quot;) are very common out here in Tallinn. It's particularly easy (and cheap) to find whole sardines that you can filet yourself. I have tried this at home in the following steps:&#xD;&#xA;&#xD;&#xA; 1. Cut off the head.&#xD;&#xA; 2. Slice open the belly.&#xD;&#xA; 3. Remove gizzards and nonsense from belly.&#xD;&#xA; 4. &quot;Unfold&quot; the sardine.&#xD;&#xA; 5. Using a fork, grab the spine at the head-end of the fish and pull it straight out.&#xD;&#xA; 6. Spend several minutes collecting leftover rib bones, one-by-one, for each tiny fish.&#xD;&#xA;&#xD;&#xA;The final step is obnoxious. I must be doing something wrong. How do I get the ribs out of the fish, efficiently?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3551" PostHistoryTypeId="1" PostId="1968" RevisionGUID="a3dc9c8b-3a94-4b90-9424-d401c74856e5" CreationDate="2010-07-19T12:16:08.917" UserId="184" Text="How can I more effectively remove bones, when fileting a sardine?" />
  <row Id="3552" PostHistoryTypeId="3" PostId="1968" RevisionGUID="a3dc9c8b-3a94-4b90-9424-d401c74856e5" CreationDate="2010-07-19T12:16:08.917" UserId="184" Text="&lt;fish&gt;&lt;sardines&gt;&lt;fileting&gt;" />
  <row Id="3553" PostHistoryTypeId="2" PostId="1969" RevisionGUID="f4fca94f-b20d-4d37-96a3-7294b50702f2" CreationDate="2010-07-19T12:17:12.737" UserId="87" Text="this is a huge and amazing book that is really like an encyclopedia [CIA's Professional Chef][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.ca/Professional-Chef-Culinary-Institute-America/dp/0764557343/ref=pd_bxgy_b_img_b" />
  <row Id="3554" PostHistoryTypeId="16" PostId="1969" RevisionGUID="f4fca94f-b20d-4d37-96a3-7294b50702f2" CreationDate="2010-07-19T12:17:12.737" UserId="-1" />
  <row Id="3555" PostHistoryTypeId="2" PostId="1970" RevisionGUID="00d494d7-580c-4698-967f-952b030d4e5c" CreationDate="2010-07-19T12:17:55.760" UserId="905" Text="If you want the ice to remain soft you have to stir it while freezing. It is possible to do it by hand, but you will wish you had bought an ice cream machine.&#xD;&#xA;&#xD;&#xA;If you want to make frozen yoghurt popsicles you can do so without stirring. You can use improvised small containers for this, but there are also special containers on the market. My kids love them :)" />
  <row Id="3556" PostHistoryTypeId="2" PostId="1971" RevisionGUID="5205b058-c81f-4076-891b-e4d4fed625ed" CreationDate="2010-07-19T12:18:59.487" UserId="210" Text="With most icecreams you can make it without a machine by putting in the freezer and getting out every once in a while and beat it to break up the crystals as they form.  You can use a whisk/fork/wooden spoon whatever for this.&#xD;&#xA;&#xD;&#xA;The amount of time between beatings depends on how cold the mixture already is, so at the beginning when you first put it in you can leave it 20-30 mins before you need to beat it, but as it freezes more and more you need to beat it more regularly, up to every 5-10 mins.&#xD;&#xA;&#xD;&#xA;The more often you beat it the more likely you are to get it 'creamy'&#xD;&#xA;&#xD;&#xA;I assume the same would apply to yogurt, although I've never tried it without a machine personally.  You may need to adjust the time between beatings for yogurt though." />
  <row Id="3557" PostHistoryTypeId="6" PostId="1968" RevisionGUID="57aeb6a2-6c6d-4ce4-b820-98a92041848a" CreationDate="2010-07-19T12:21:12.137" UserId="210" Comment="edited tags" Text="&lt;fish&gt;&lt;sardines&gt;" />
  <row Id="3558" PostHistoryTypeId="2" PostId="1972" RevisionGUID="a8edc6ec-aef3-478c-b455-ce84d269a304" CreationDate="2010-07-19T12:23:31.787" UserId="87" Text="Some that are not mentioned yet:&#xD;&#xA;&#xD;&#xA; - Chicken, beef, and vegetarian broth.&#xD;&#xA; - Crushed, diced, and whole tomato cans&#xD;&#xA; - white, wholewheat, semolina, and potato flour &#xD;&#xA; - pickle jars&#xD;&#xA;" />
  <row Id="3559" PostHistoryTypeId="2" PostId="1973" RevisionGUID="ad1eefc1-dd3e-429d-b9fc-8870daab1641" CreationDate="2010-07-19T12:24:00.273" UserId="210" Text="I find it easier to take the fillets off after it has cooked, although this is not always practical.  Once its cooked you can prise the meat away along the spine and remove the top fillet.  once the top one is removed you can pick up the tail and generally are able to peel the skeleton away from the bottom fillet.&#xD;&#xA;&#xD;&#xA;I know not everyone likes to, but I think you can eat the bones of sardines too&#xD;&#xA;&#xD;&#xA;I appreciate that this may not be much help if you are wanting to do something with the raw fillets, but may be useful... " />
  <row Id="3560" PostHistoryTypeId="2" PostId="1974" RevisionGUID="e1d0867c-2c2a-4dcc-9ece-fa05042336e5" CreationDate="2010-07-19T12:24:03.190" UserId="910" Text="Great body scrub!)" />
  <row Id="3561" PostHistoryTypeId="2" PostId="1975" RevisionGUID="fc7612a0-f23c-467e-a050-d8faf92f25f9" CreationDate="2010-07-19T12:27:13.840" UserId="689" Text="A random thought came to me about adding sesame oil or laksa leaf to my next batch of bread.&#xD;&#xA;&#xD;&#xA;Has anyone has tried adding Asian flavours to their bread?" />
  <row Id="3562" PostHistoryTypeId="1" PostId="1975" RevisionGUID="fc7612a0-f23c-467e-a050-d8faf92f25f9" CreationDate="2010-07-19T12:27:13.840" UserId="689" Text="Adding Asian flavours to bread" />
  <row Id="3563" PostHistoryTypeId="3" PostId="1975" RevisionGUID="fc7612a0-f23c-467e-a050-d8faf92f25f9" CreationDate="2010-07-19T12:27:13.840" UserId="689" Text="&lt;bread&gt;&lt;baking&gt;&lt;asian-cuisine&gt;" />
  <row Id="3564" PostHistoryTypeId="2" PostId="1976" RevisionGUID="f913b638-56dd-43fe-a1d6-5d69a4d1eed4" CreationDate="2010-07-19T12:32:11.567" UserDisplayName="jayell" Text="Stainless steel does work, but you have to rub it over your hands under running water. As noted above, this causes a chemical reaction that breaks down the garlic oils so they can be rinsed away. Using hand or dish soap in addition to the steel helps speed this process. " />
  <row Id="3565" PostHistoryTypeId="2" PostId="1977" RevisionGUID="c2b89883-aa5a-4b50-9815-2a6052b08a2b" CreationDate="2010-07-19T12:32:25.297" UserId="633" Text="Try marinading chunks (about 4cm square) of haddock in a [chermoula](http://en.wikipedia.org/wiki/Chermoula) for a few hours.  Make up skewers with the fish interspersed with pieces of pepper and cherry tomatoes.  There are many recipes for chermoula marinade, but I think one with a fair amount of fresh coriander and smoky paprika works well." />
  <row Id="3568" PostHistoryTypeId="2" PostId="1979" RevisionGUID="ef337231-3ba5-498b-87bf-9d33fd243f5e" CreationDate="2010-07-19T12:32:38.430" UserId="210" Text="I have some fresh garlic that I have just harvested from the allotment, and am drying out.  I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if there are things that are more suitable for fresh garlic?  Does it slow roast better?  is it better to use raw?  " />
  <row Id="3569" PostHistoryTypeId="1" PostId="1979" RevisionGUID="ef337231-3ba5-498b-87bf-9d33fd243f5e" CreationDate="2010-07-19T12:32:38.430" UserId="210" Text="Does fresh garlic have uses which is more suitable for?" />
  <row Id="3570" PostHistoryTypeId="3" PostId="1979" RevisionGUID="ef337231-3ba5-498b-87bf-9d33fd243f5e" CreationDate="2010-07-19T12:32:38.430" UserId="210" Text="&lt;garlic&gt;&lt;fresh&gt;&lt;uses&gt;" />
  <row Id="3571" PostHistoryTypeId="2" PostId="1980" RevisionGUID="72b4c6a0-1875-4e88-af55-35bc2077bd27" CreationDate="2010-07-19T12:37:43.163" UserId="771" Text="I find wet garlic (as freshly harvested garlic is sometimes known) makes a nicer garlic butter than its stored counter-part, which you can then keep for &quot;quite a while&quot; without spoiling -- depending on the size of the bulb, I'd normally use about two bulbs and some of the stalks for each pound of butter (or half kilo). I've kept prepared garlic butter in the fridge, and have used it all long before it has spoiled in the past, too." />
  <row Id="3572" PostHistoryTypeId="2" PostId="1981" RevisionGUID="391d2ec3-fab3-4ef8-a600-a1302c166748" CreationDate="2010-07-19T12:41:25.090" UserId="910" Text="I  believe one cannot taste the difference between minced(canned) and fresh garlic once it is cooked. Especially if it's been stewed for hours in a slow cooker) So if I want a lot of garlic in my stew, I use minced one and save time! " />
  <row Id="3573" PostHistoryTypeId="2" PostId="1982" RevisionGUID="1ce129b8-75a5-4707-b15c-99c266d88594" CreationDate="2010-07-19T12:46:20.040" UserDisplayName="Marcos" Text="I always have some coffee around to remove smells like that from my hands. It's not so sci-fi like rubbing steel over your hands, but works for me. " />
  <row Id="3574" PostHistoryTypeId="2" PostId="1983" RevisionGUID="cacddff9-2a67-43da-9dca-db09251c6798" CreationDate="2010-07-19T12:48:10.567" UserId="624" Text="You can do it sans machine, but you are limited to small batches, and it tends to form crystals. You have two choices, bags or freezer container. Bags tends to make less crystallized product, and is a bit faster.&#xD;&#xA;&#xD;&#xA;**Bags**&#xD;&#xA;&#xD;&#xA;Get a large 1 gallon ziploc bag, lots of ice, a ~2 cups salt, a small, 1 quart bag and the mix to be turned into ice cream (or frozen yogurt). Chill the mix in the fridge beforehand. This helps the mix cool more quickly and evenly, meaning smaller crystals, meaning creamier product.&#xD;&#xA;&#xD;&#xA;Place the cream mix in the small bag, and leave a bit of air. Make sure it is sealed well, you may want to double bag it. Put the small bag in the big bag.&#xD;&#xA;&#xD;&#xA;Fill the big bag about half way with ice and add a few tablespoons of salt. Seal the big bag and start mushing the small bag from outside the big bag, moving it around and getting it in contact with the ice. You probably want gloves or to wrap it in a towel: it gets really cold. After the ice melts down, add more ice and salt, keep squishing until the stuff in the bag gets hard. You can toss it on the floor and squish it with your feet while watching TV or reading. Put it in the freezer for a few hours to condition.&#xD;&#xA;&#xD;&#xA;This isn't quite as nice as a machine. To compensate for the extra crystallization, you can add more fat and sugar, since those stop large crystals from forming. With frozen yogurt, I don't think there is much you can do.&#xD;&#xA;&#xD;&#xA;**Freezer Container**&#xD;&#xA;&#xD;&#xA;This is easier, but makes lower quality product. Simply put your mix in a large container (leave at least half empty), and place in the freezer. Take it out every 10 minutes and shake vigorously for a few seconds. Repeat until it won't move anymore. Use a fork to fluff the mix." />
  <row Id="3575" PostHistoryTypeId="2" PostId="1984" RevisionGUID="47ffb4b5-68b2-4524-a0fa-1dbfa69a1034" CreationDate="2010-07-19T12:49:50.253" UserId="66" Text="I'd been using paper towels to oil the grill, and I just discovered that newspapers work a lot better. Paper towels absorb the oil and then don't release it, and they leave fibers behind on the grill. Newspaper transports the oil but then releases it onto the grill. &#xD;&#xA;&#xD;&#xA;I tried this yesterday and after several applications of oil, the grill was terrifically seasoned, to the extent that the food was sliding around a bit too much." />
  <row Id="3576" PostHistoryTypeId="6" PostId="1959" RevisionGUID="f6e8fa6e-8cab-404f-bd1c-0ae0c363b99d" CreationDate="2010-07-19T12:51:56.147" UserId="624" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;slow-cooking&gt;&lt;sous-vide&gt;" />
  <row Id="3577" PostHistoryTypeId="5" PostId="1953" RevisionGUID="46e0b76c-e6c9-4330-b6c7-a359913bc2e3" CreationDate="2010-07-19T12:57:37.443" UserId="16" Comment="added 139 characters in body" Text="I would like to do at home frozen yogurt. Have I to use an ice cream machine or there's a technique to prepare it without a machine?&#xD;&#xA;&#xD;&#xA;PS: I don't really like ice cream without the machine as the ice crystals are too big, I wonder if the highest density of yogurt helps." />
  <row Id="3578" PostHistoryTypeId="2" PostId="1985" RevisionGUID="d77e82e3-a7f2-468f-b240-9f027f5a2f6a" CreationDate="2010-07-19T13:01:03.647" UserId="553" Text="Yes, I've tried shredded kaffir lime leaves, ginger, galangal and lemon grass (all in separate batches), but didn't like the end result. IMO, bread and Asian flavors don't go well. At least, not the flavors I used (or in my creations!).&#xD;&#xA;&#xD;&#xA;Note that sesame oil is not a true Asian flavor: it is also used a lot in countries around the Mediterranean and in Africa. I've not tried it, but it sounds good to me (sesame seeds on top are also nice, so why not oil?)." />
  <row Id="3579" PostHistoryTypeId="6" PostId="918" RevisionGUID="6dd87df4-0431-449e-a6c1-10f0f40d4757" CreationDate="2010-07-19T13:04:19.363" UserId="403" Comment="edited tags" Text="&lt;vegetables&gt;&lt;fruit&gt;&lt;fresh&gt;" />
  <row Id="3580" PostHistoryTypeId="12" PostId="1960" RevisionGUID="88e843cf-10a6-43cc-9631-0c6f8e5df2d8" CreationDate="2010-07-19T13:14:05.643" UserId="87" Text="[{&quot;Id&quot;:87,&quot;DisplayName&quot;:&quot;dassouki&quot;}]" />
  <row Id="3581" PostHistoryTypeId="2" PostId="1986" RevisionGUID="ee4f93d5-232c-4d88-a3ec-3e99393eb5e3" CreationDate="2010-07-19T13:16:17.273" UserId="879" Text="It's supposed to keep cats from crapping in your yard. Just toss it on the ground and apparantly they'll take their business elsewhere." />
  <row Id="3582" PostHistoryTypeId="5" PostId="1594" RevisionGUID="72d6c280-7721-4ffc-8e17-2d90192f7839" CreationDate="2010-07-19T13:16:28.350" UserId="41" Comment="added 328 characters in body" Text="You can use compound chocolate (the inexpensive &quot;coating chocolate&quot;).  It's what you find used in a lot of cheap store-bought chocolate, and it has very similar melting and viscosity properties to couverture.&#xD;&#xA;&#xD;&#xA;You can usually find it in most bulk food stores.&#xD;&#xA;&#xD;&#xA;The important property of couverture is its high proportion of cocoa butter and correspondingly high fat content.  Compound chocolate normally does not contain any cocoa butter, so it is nowhere near as rich as couverture, but it achieves roughly the same fat content with vegetable fat and will act similar to couverture when melted.&#xD;&#xA;&#xD;&#xA;Technically, compound chocolate is not actually chocolate, so the result will be lower quality than if you had used couverture; but if you're pinching pennies, I think that's the way to go." />
  <row Id="3583" PostHistoryTypeId="2" PostId="1987" RevisionGUID="fa144280-0977-44b5-88c5-e39cd18b09bf" CreationDate="2010-07-19T13:17:07.337" UserId="403" Text="Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspect that it's time to buy a peeler with a sharper blade, but any tips on peeling technique with regard to kiwifruit would be welcome." />
  <row Id="3584" PostHistoryTypeId="1" PostId="1987" RevisionGUID="fa144280-0977-44b5-88c5-e39cd18b09bf" CreationDate="2010-07-19T13:17:07.337" UserId="403" Text="How do I remove kiwifruit skin without losing a lot of the fruit's flesh?" />
  <row Id="3585" PostHistoryTypeId="3" PostId="1987" RevisionGUID="fa144280-0977-44b5-88c5-e39cd18b09bf" CreationDate="2010-07-19T13:17:07.337" UserId="403" Text="&lt;peeling&gt;&lt;kiwifruit&gt;" />
  <row Id="3586" PostHistoryTypeId="2" PostId="1988" RevisionGUID="97885c9b-f936-418f-946f-0e22c7a5b39e" CreationDate="2010-07-19T13:18:45.350" UserId="879" Text="Coriander and garlic make a nice addition I think." />
  <row Id="3587" PostHistoryTypeId="2" PostId="1989" RevisionGUID="1698c42d-d175-4be7-b1b3-c90e82637575" CreationDate="2010-07-19T13:18:58.220" UserId="197" Text="I normally cut the fruit in half then use a grapefruit spoon (serrated tip) to scoop the fruit out of the flesh." />
  <row Id="3588" PostHistoryTypeId="2" PostId="1990" RevisionGUID="870d4d85-b8a3-4689-87a1-a928d485467a" CreationDate="2010-07-19T13:23:19.707" UserId="210" Text="I use a potato peeler to peel it.  I cut off the top then peel down in strips.  with a good peeler you can save most of the flesh this way.  I use a ['Y' style peeler][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/OXO-Good-Grips-Y-Peeler/dp/B00004OCIU" />
  <row Id="3589" PostHistoryTypeId="2" PostId="1991" RevisionGUID="673c822b-2af3-4366-8b53-4a78e60739f5" CreationDate="2010-07-19T13:27:45.967" UserId="922" Text="The other benefit to choosing fresh garlic is that you can remove it.&#xD;&#xA;&#xD;&#xA;Sometimes, particularly for a saute or other pan-cooked dish, I want the flavor of garlic, but I don't necessarily want to bite in to it.  I'll cut the garlic into thick slices, or just smash it and throw it in whole, with the intention of removing it before serving." />
  <row Id="3590" PostHistoryTypeId="2" PostId="1992" RevisionGUID="2430a031-f28b-496f-b908-56c1fd397c5a" CreationDate="2010-07-19T13:36:27.117" UserId="87" Text="I find it easier to peel when it's already sliced" />
  <row Id="3591" PostHistoryTypeId="2" PostId="1993" RevisionGUID="f2521b73-558a-4be3-a4eb-7fe03b3fb767" CreationDate="2010-07-19T13:41:00.053" UserId="426" Text="In the case of most bush berries (blueberries, raspberries, blackberries) depth of color and ease of picking are the most indicative signs of ripeness.  The berries that are on the sunniest side of the bushes will ripen first.  The greater more sun exposure they receive the quicker they ripen, thus the reason that a grouping of berries even in one area will ripen at different rates.&#xD;&#xA;&#xD;&#xA;Many people say that the larger berries are sweeter but my experience is that is more anecdotal than preciese.  Most fruits will be more plump with access to more water during the growing season but that doesn't necessarily make them sweeter.  Grapes that have to struggle generally tend to produce better wines with more concentrated flavor because the natural sugars aren't watered down by high quantities of water.  &#xD;&#xA;&#xD;&#xA;To reiterate, look for deep dark color and ease of picking." />
  <row Id="3592" PostHistoryTypeId="5" PostId="1918" RevisionGUID="1a086b77-3766-40a1-a890-a565a128ed1c" CreationDate="2010-07-19T13:46:38.950" UserId="183" Comment="added NPR reference" Text="The smell of garlic is due to sulfur compounds.  When you rub your hands against stainless steel, the iron of the stainless steel will react with some small volume of those compounds, but much more will remain in your hands.  Rubbing your hands against an iron object [does not work][1].&#xD;&#xA;&#xD;&#xA;The sulfur smell compounds are water soluble to slightly water soluble, so rinsing your hands in cold water and then soap and water should work as well as the recipes suggesting Noxzema, lemon juice, salt, baking soda, raw potatoes, tomato paste solutions, or mouthwash.&#xD;&#xA;&#xD;&#xA;[1]:http://www.npr.org/templates/story/story.php?storyId=6473350" />
  <row Id="3593" PostHistoryTypeId="2" PostId="1994" RevisionGUID="75bc3f3f-0dd6-48d0-bee5-86529691f1cb" CreationDate="2010-07-19T13:47:43.533" UserId="929" Text="Put it in your ashtray and it will eliminate the smell.  " />
  <row Id="3594" PostHistoryTypeId="5" PostId="1968" RevisionGUID="a96e3e01-51d7-4f4d-819e-442e9c7b310a" CreationDate="2010-07-19T13:51:15.367" UserId="184" Comment="Added a point: I mean to eat them raw." Text="Sardines (&quot;kilu&quot;) are very common out here in Tallinn, and are very commonly eaten raw (e.g. [kiluvõileib][1]). It's particularly easy (and cheap) to find whole sardines that you can filet yourself. I have tried this at home in the following steps:&#xD;&#xA;&#xD;&#xA; 1. Cut off the head.&#xD;&#xA; 2. Slice open the belly.&#xD;&#xA; 3. Remove gizzards and nonsense from belly.&#xD;&#xA; 4. &quot;Unfold&quot; the sardine.&#xD;&#xA; 5. Using a fork, grab the spine at the head-end of the fish and pull it straight out.&#xD;&#xA; 6. Spend several minutes collecting leftover rib bones, one-by-one, for each tiny fish.&#xD;&#xA;&#xD;&#xA;The final step is obnoxious. I must be doing something wrong. How do I get the ribs out of the fish, efficiently?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kuduvkoeraomanik.blogspot.com/2010/03/puhas-klassika.html" />
  <row Id="3595" PostHistoryTypeId="2" PostId="1995" RevisionGUID="e2ed3889-8d5e-436e-955a-12d245753333" CreationDate="2010-07-19T13:51:35.270" UserId="931" Text="I'll add Chili powder along with salt and pepper.  I find most other spices get kind of lost in the burger." />
  <row Id="3596" PostHistoryTypeId="2" PostId="1996" RevisionGUID="58870c85-b994-41b7-8a3a-5c3f3a64717d" CreationDate="2010-07-19T13:54:27.730" UserId="788" Text="If you want low temp, you should go with braising. The low temp and moisture work wonders on meat with lots of connective tissue. Plus, no expensive tools are required. &#xD;&#xA;&#xD;&#xA;The downside is it takes TIME...possibly measured in hours. You cannot cheat a braise from what I've seen or you'll still end up with tough meat full of connective tissue and not deliciously broken down tissue.&#xD;&#xA;&#xD;&#xA;Cheap tools of the trade are aluminum foil and a cast iron dutch oven. Sear the meat first to get some good browning. Toss in the foil and make a pouch and put in some marinade. Seal up tight. Toss in the dutch oven and then into the real oven. &#xD;&#xA;&#xD;&#xA;Sous vide looks great on TV, but most people have what they need to braise sitting in their kitchen at this very moment. Especially if you have a little something called a Crock-Pot.&#xD;&#xA;&#xD;&#xA;*An aside: Crock-Pots are a great alternative to an unreliable oven that probably wastes lots of energy.*" />
  <row Id="3597" PostHistoryTypeId="2" PostId="1997" RevisionGUID="3f05889e-ccce-45ad-8bda-b0c8dbd22136" CreationDate="2010-07-19T13:59:49.463" UserId="403" Text="Tomatoes do well when stored in a place with good air flow and out of direct sunlight (I keep mine in a mini-colander). Tomatoes that are refrigerated lose their flavor because their flavoring compounds shut down (and won't turn on again even when the tomatoes are allowed to return to room temperature)." />
  <row Id="3598" PostHistoryTypeId="2" PostId="1998" RevisionGUID="93597002-f92b-4be5-9da0-bccfbffa49aa" CreationDate="2010-07-19T14:00:19.837" UserId="706" Text="I love fresh (also called green) garlic. Some uses:&#xD;&#xA;&#xD;&#xA; - For a quick, simple and delicious pasta sauce, chop a whole bulb of garlic (with peel and all) and sautee in some olive oil, rosmary and chili peppers. Add some white wine and reduce.&#xD;&#xA; - Make a [soup][1]&#xD;&#xA; - Clean whole bulbs from dirt, remove the external peel, wrap in tinfoil, sprinkle some salt, olive oil and thyme and bake for an hour. The garlic will turn into a paste which you can then squeeze and spread on fresh loaves of bread.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ambrosiac.net/recipes/soups/green_garlic_soup" />
  <row Id="3600" PostHistoryTypeId="2" PostId="1999" RevisionGUID="0720c72a-b35d-4bc3-9017-036ad0f08665" CreationDate="2010-07-19T14:03:08.223" UserId="210" Text="umami is the new black.  so what foods are high in umami and how can I cook them to maximise the umami taste?" />
  <row Id="3601" PostHistoryTypeId="1" PostId="1999" RevisionGUID="0720c72a-b35d-4bc3-9017-036ad0f08665" CreationDate="2010-07-19T14:03:08.223" UserId="210" Text="What foods are high in umami?" />
  <row Id="3602" PostHistoryTypeId="3" PostId="1999" RevisionGUID="0720c72a-b35d-4bc3-9017-036ad0f08665" CreationDate="2010-07-19T14:03:08.223" UserId="210" Text="&lt;taste&gt;&lt;preperation&gt;" />
  <row Id="3603" PostHistoryTypeId="6" PostId="1932" RevisionGUID="d65e19a6-68a9-41f6-b46c-9c8597641b4e" CreationDate="2010-07-19T14:03:42.793" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;duck&gt;" />
  <row Id="3604" PostHistoryTypeId="13" PostId="1960" RevisionGUID="f8267ed5-3007-424b-bcfe-da3c1a9c18c9" CreationDate="2010-07-19T14:04:39.063" UserId="87" Text="[{&quot;Id&quot;:87,&quot;DisplayName&quot;:&quot;dassouki&quot;}]" />
  <row Id="3605" PostHistoryTypeId="5" PostId="1999" RevisionGUID="94d8ae64-92ea-4f8c-8e48-60aab97eed6a" CreationDate="2010-07-19T14:06:52.317" UserId="41" Comment="added 37 characters in body; edited tags" Text="What foods are high in [umami][1] (&quot;savoriness&quot;) and how can I cook them to maximise the umami taste?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umami" />
  <row Id="3606" PostHistoryTypeId="6" PostId="1999" RevisionGUID="94d8ae64-92ea-4f8c-8e48-60aab97eed6a" CreationDate="2010-07-19T14:06:52.317" UserId="41" Comment="added 37 characters in body; edited tags" Text="&lt;preparation&gt;" />
  <row Id="3607" PostHistoryTypeId="2" PostId="2000" RevisionGUID="617e1fdf-9a57-45ac-8dad-dcf16582cd20" CreationDate="2010-07-19T14:07:09.727" UserId="87" Text="what do you exactly mean by Asian?&#xD;&#xA;&#xD;&#xA;let's start from the east:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA; - East Asian Coast: not much unless you add a bit of wasabi soy sauce, and sesames to your  batch. &#xD;&#xA; - Indian sub continent: well Indian bread is renown, so consider making rotti, paratta, potato bread, etc..&#xD;&#xA; - Persian brad: consider using saffron&#xD;&#xA; - Middle eastern bread: consider using wild oregano, sesames, sumac, mint leaves.&#xD;&#xA; - I'm not sure about middle Asian countries, but i know they usually serve hard breads" />
  <row Id="3608" PostHistoryTypeId="2" PostId="2001" RevisionGUID="d7088716-c914-4766-9db2-9269e635771c" CreationDate="2010-07-19T14:10:48.703" UserId="876" Text="Try Matcha tea, buy the culinary matcha as it is less expensive.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="3609" PostHistoryTypeId="2" PostId="2002" RevisionGUID="a7c2cdd9-c20d-479c-988d-b38205b892b2" CreationDate="2010-07-19T14:11:07.067" UserId="126" Text="The insides of Tomato's are high. Heston Blumanthal has a recipe for Tomatoe Ketchup that makes use of this. " />
  <row Id="3610" PostHistoryTypeId="2" PostId="2003" RevisionGUID="2450ba83-3992-41d9-935e-24e5a5435610" CreationDate="2010-07-19T14:11:53.537" UserId="126" Text="Marmite / Vegemite are also great for bringing out savory flavours. " />
  <row Id="3611" PostHistoryTypeId="2" PostId="2004" RevisionGUID="24aade62-b642-4276-81e8-825012552c7b" CreationDate="2010-07-19T14:12:00.293" UserId="624" Text="Umami comes from a very specific source: [Glutamates and glutamic acid][1]. MSG is a glutamate, so it is one of the best ways to add a bit of umami.&#xD;&#xA;&#xD;&#xA;Meat, Kombu seaweed (used to make Dashi, and hence Dashi), mushrooms, onions, cheeses, soy and other beans, most high-protein foods.&#xD;&#xA;&#xD;&#xA;[Here][2] is a quick list. Most are prepared foods, but it should give you an idea.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Umami&#xD;&#xA;  [2]: http://www.dietandfitnesstoday.com/nutritioncontentsorted.php?nutid=515" />
  <row Id="3612" PostHistoryTypeId="2" PostId="2005" RevisionGUID="814e9973-868c-42a0-a735-fad03199d32e" CreationDate="2010-07-19T14:12:43.957" UserId="210" Text="I love the [Yan-Kit's chinese cookery book][1].  I'm not chinese, but it feels authentic to me....&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.waterstones.com/waterstonesweb/products/yan-kit+so/yan-kit27s+classic+chinese+cookbook/5390712/" />
  <row Id="3613" PostHistoryTypeId="5" PostId="1979" RevisionGUID="62ec41d1-5900-4c7d-ad0e-515d441e6bc7" CreationDate="2010-07-19T14:12:55.487" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="I have some fresh garlic that I have just harvested from the allotment, and am drying out.  I notice that the fresh garlic has a different texture from the shop bought stuff, and I was wondering if there are things that are more suitable for fresh garlic?  Does it slow roast better?  Is it better to use raw?" />
  <row Id="3614" PostHistoryTypeId="4" PostId="1979" RevisionGUID="62ec41d1-5900-4c7d-ad0e-515d441e6bc7" CreationDate="2010-07-19T14:12:55.487" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="Does fresh garlic have any specialized uses?" />
  <row Id="3615" PostHistoryTypeId="6" PostId="1979" RevisionGUID="62ec41d1-5900-4c7d-ad0e-515d441e6bc7" CreationDate="2010-07-19T14:12:55.487" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;garlic&gt;" />
  <row Id="3616" PostHistoryTypeId="5" PostId="1968" RevisionGUID="cd8f61f9-6cf8-47bb-bf97-3e263b5e0a5e" CreationDate="2010-07-19T14:13:00.150" UserId="184" Comment="added 16 characters in body" Text="Sardines (&quot;kilu&quot;) are very common out here in Tallinn, and are very commonly eaten raw (e.g. [kiluvõileib][1]). It's particularly easy (and cheap) to find whole sardines that you can filet yourself. I have tried this at home in the following steps:&#xD;&#xA;&#xD;&#xA; 1. Cut off the head.&#xD;&#xA; 2. Slice open the belly.&#xD;&#xA; 3. Remove gizzards and nonsense from belly.&#xD;&#xA; 4. &quot;Unfold&quot; the sardine.&#xD;&#xA; 5. Using a fork, grab the spine at the head-end of the fish and pull it straight out.&#xD;&#xA; 6. Spend several minutes collecting _bazillions of leftover rib bones,_ one-by-one, for each tiny fish.&#xD;&#xA;&#xD;&#xA;The final step is obnoxious. I must be doing something wrong. How do I get the ribs out of the fish, efficiently?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kuduvkoeraomanik.blogspot.com/2010/03/puhas-klassika.html" />
  <row Id="3617" PostHistoryTypeId="16" PostId="1999" RevisionGUID="1af287a0-d7a6-4e1e-83aa-d608dd989f98" CreationDate="2010-07-19T14:14:32.423" UserId="210" />
  <row Id="3618" PostHistoryTypeId="2" PostId="2006" RevisionGUID="1bcdb11f-4973-4dfd-a03b-a417c6424d27" CreationDate="2010-07-19T14:20:47.713" UserId="364" Text=" - Hold the mango upright - so the place where the stem was is at the top. &#xD;&#xA;&#xD;&#xA; - Turn the mango so the widest side is facing you. &#xD;&#xA;&#xD;&#xA; - The pit mimics this same shape - it's tall, wide, and not very deep. &#xD;&#xA;&#xD;&#xA; - Cut all the way around as though you are creating two halves, one whole piece facing you, and one facing opposite. Go ahead and peel this side (using a vegetable peeler).&#xD;&#xA;&#xD;&#xA; - Slide your sharp paring knife between the peeled flesh and the pit. As you separate a section off the pit, slice it away from the rest of the flesh. If you don't use a sufficiently sharp knife, you just end up with a mess. &#xD;&#xA;&#xD;&#xA; - Peel the other side and slice it the same way.&#xD;&#xA;&#xD;&#xA;The reason I peel only half at a time is so I have something (the remaining peel) to grip as I slice the mango. " />
  <row Id="3619" PostHistoryTypeId="5" PostId="1307" RevisionGUID="d85ba078-3abd-40f9-a62f-2f1dd2cc0ca1" CreationDate="2010-07-19T14:27:45.933" UserId="364" Comment="Added resource (book)." Text="The big difference between a healthy meat-eater's diet and a healthy vegetarian's diet is simply where the protein comes from. &#xD;&#xA;&#xD;&#xA;The proteins our bodies use are made up of 22 amino acids, 8 of which we cannot make in our bodies but need to get from outside sources. Different food groups have strengths in different ones of those 8 amino acids. &#xD;&#xA;&#xD;&#xA;To make a complete protein, getting a balance of all 8 of those amino acids, combine:&#xD;&#xA;&#xD;&#xA; - grains and legumes/beans/peas/lentils&#xD;&#xA; - grains and milk products&#xD;&#xA; - seeds/sesame/sunflower and legumes/beans/peas/lentils&#xD;&#xA;&#xD;&#xA;Some examples: pasta with cheese, rice and milk pudding, cereal with milk, cheese sandwiches, rice-bean casserole, lentil curry on rice, corn tortillas and beans, pea soup and toast, hummus, sesame seeds in bean soups and casseroles, wheat bread with baked beans. &#xD;&#xA;&#xD;&#xA;   For a layman's primer on this subject, check out the book, [Diet for a Small Planet][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Diet-Small-Planet-20th-Anniversary/dp/0345321200" />
  <row Id="3620" PostHistoryTypeId="5" PostId="1992" RevisionGUID="73d9ef14-7eae-4a01-bc50-f4fb8cbd3feb" CreationDate="2010-07-19T14:30:00.950" UserId="87" Comment="added 163 characters in body" Text="I find it easier to peel when it's already sliced&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;.. and will make for excellent garnish. &#xD;&#xA;&#xD;&#xA;but usually when i'm using kiwi in a presentation, I use a small pairing knife and ribbon around the kiwi" />
  <row Id="3621" PostHistoryTypeId="5" PostId="1873" RevisionGUID="784da479-626c-4169-9c74-0206f538b3b1" CreationDate="2010-07-19T14:49:03.933" UserId="800" Comment="corrected spelling" Text="I think fresh garlic is much more flavorful!  I tried the jarred garlic before, and I could definitely taste a difference.  Yes, it's more convenient, but it's not as strong as fresh.  A hand grater is useful when using fresh garlic. You won't have to chop and it helps prevent biting into larger pieces.  " />
  <row Id="3622" PostHistoryTypeId="2" PostId="2007" RevisionGUID="669e4aad-999c-4bc5-ae20-6ab05df7726c" CreationDate="2010-07-19T14:50:39.920" UserId="706" Text=" - Anchovies &#xD;&#xA; - Parmesan cheese&#xD;&#xA; - Fish &#xD;&#xA; - Meat" />
  <row Id="3623" PostHistoryTypeId="16" PostId="2007" RevisionGUID="669e4aad-999c-4bc5-ae20-6ab05df7726c" CreationDate="2010-07-19T14:50:39.920" UserId="-1" />
  <row Id="3624" PostHistoryTypeId="2" PostId="2008" RevisionGUID="79274f2b-c6c7-4b46-9261-d69dbe43b9d4" CreationDate="2010-07-19T15:05:22.597" UserId="941" Text="The compilation books by [Books for Cooks][1]. Books for Cooks is a London based cook book store, with test kitchen. Every so often they publish a book with the best recipes to date, and they are all amazing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.booksforcooks.com/testkitchen.html" />
  <row Id="3625" PostHistoryTypeId="16" PostId="2008" RevisionGUID="79274f2b-c6c7-4b46-9261-d69dbe43b9d4" CreationDate="2010-07-19T15:05:22.597" UserId="-1" />
  <row Id="3626" PostHistoryTypeId="2" PostId="2009" RevisionGUID="74f9a84a-e64b-432c-9e92-a3a835baf7d6" CreationDate="2010-07-19T15:11:55.577" UserDisplayName="Ben" Text="Not an answer to your question, but if you warm the crystalised honey a little it will liquify again and will remain liquid for a period of time afterwards - nearly as long as it took to crystalise the first time." />
  <row Id="3627" PostHistoryTypeId="2" PostId="2010" RevisionGUID="1c2aae1c-6f6f-4178-8824-7e9323e97fd0" CreationDate="2010-07-19T15:13:22.227" UserId="296" Text="I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it go bad or should it be fine since it's fermented/pickled?" />
  <row Id="3628" PostHistoryTypeId="1" PostId="2010" RevisionGUID="1c2aae1c-6f6f-4178-8824-7e9323e97fd0" CreationDate="2010-07-19T15:13:22.227" UserId="296" Text="Does kimchi go bad?" />
  <row Id="3629" PostHistoryTypeId="3" PostId="2010" RevisionGUID="1c2aae1c-6f6f-4178-8824-7e9323e97fd0" CreationDate="2010-07-19T15:13:22.227" UserId="296" Text="&lt;kimchi&gt;" />
  <row Id="3630" PostHistoryTypeId="2" PostId="2011" RevisionGUID="492cad8f-5767-4dd4-bcf7-59a52390cd8c" CreationDate="2010-07-19T15:14:39.947" UserId="87" Text="Where do you live though? if you live in a hot / humid climate with no air condition, then put them in the fridge.&#xD;&#xA;&#xD;&#xA;It also depends what are you using the tomatoes for. if you're cooking salads with them, then fresh and not in fridge is great; however if you're making sauces out of them, or cooking them, then I don't think it really makes that much of a difference.&#xD;&#xA;&#xD;&#xA;Some might argue that it does, but how noticeable is the difference, especially if the above mentioned tomatoes are store bought and not home grown" />
  <row Id="3631" PostHistoryTypeId="2" PostId="2012" RevisionGUID="a7e0d103-0459-48cc-97ea-85105703f493" CreationDate="2010-07-19T15:18:07.487" UserId="364" Text="A great resource for how long foods can be kept is [Stilltasty.com][1]. &#xD;&#xA;&#xD;&#xA;[According to them][2], commercially bottled pickles (and kimchee would fall into this category) can be kept after opening for one year in the refrigerator. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/&#xD;&#xA;  [2]: http://www.stilltasty.com/fooditems/index/17980" />
  <row Id="3632" PostHistoryTypeId="2" PostId="2013" RevisionGUID="35c4f08a-f280-4fc7-8bf5-9022110e53fb" CreationDate="2010-07-19T15:24:07.600" UserId="944" Text="Has anyone tried using a melon baller?  If you follow the tip about cutting it in half and then using the melon baller, I would think you could get quite a bit out easily.  (Note, I have not actually tried this...)" />
  <row Id="3633" PostHistoryTypeId="2" PostId="2014" RevisionGUID="153075aa-40e6-469e-a130-e4c48318bb7c" CreationDate="2010-07-19T15:26:38.333" UserId="940" Text="We get our milk delivered so it doesn't normally have a date on it and the bottles get mixed and i forget what order i'm supposed to open them in.&#xD;&#xA;&#xD;&#xA;So I think the best way to tell is to use your nose and or take a little taste.&#xD;&#xA;&#xD;&#xA;if its not tasting good or smelling proper then bin it. unless your going for sour milk to cook with." />
  <row Id="3634" PostHistoryTypeId="2" PostId="2015" RevisionGUID="c654da44-5ffb-43fa-bb00-f75a9fd1295f" CreationDate="2010-07-19T15:31:56.887" UserId="947" Text="Since you specified the 'bbq' tag, I'm assuming you're asking about barbecue.  I use what's called a 3-2-1 method, and it produces amazing results, every time.&#xD;&#xA;&#xD;&#xA; 1. Apply dry rub to the ribs 4-6 hours before smoking.&#xD;&#xA; 2. Prepare smoker for ~225*, and place ribs in smoker with water pan (ribs do not go IN the water pan), and add water-soaked wood to firebox.&#xD;&#xA; 3. Every hour, apply mop and water-soaked wood to firebox.&#xD;&#xA; 4. After 3 hours, wrap ribs in foil, and leave foil packets vented.  Pour a little mop into the foil packets.&#xD;&#xA; 5. After 2 hours, remove the foil.  Apply mop.&#xD;&#xA; 6. After 1 hour, perform bend test.  When ribs are done, remove from the smoker and apply thin layer of sauce.  &#xD;&#xA; 7. Place the ribs in a broiler until sauces starts to bubble and caramelize.&#xD;&#xA;" />
  <row Id="3635" PostHistoryTypeId="2" PostId="2016" RevisionGUID="36b727f5-8747-49e8-be93-409375727aea" CreationDate="2010-07-19T15:35:14.237" UserId="649" Text="Braising is a combination of fast dry heat and long slow moist heat.&#xD;&#xA;&#xD;&#xA;The fast dry heat is able to create the flavorful crust on meat in ways that slow heat can't. The dry heat can be extremely hot air in the oven, direct radiation from a broiler, or contact with a hot steel or cast iron pan.&#xD;&#xA;&#xD;&#xA;The long slow moist heat creates a steaming process. Importantly, the meat is NOT submerged and boiled in the liquid. The long heat helps break down the tough connective tissue, and the steam helps the meat not dry out. The steam, rather than immersion means more flavor stays with the pieces of meat instead of leeching out into the broth like a stew.&#xD;&#xA;&#xD;&#xA;Braising is best used for meat that is too tough to use as good steak, but good for more than just becoming stew meat." />
  <row Id="3636" PostHistoryTypeId="2" PostId="2017" RevisionGUID="b94e6b91-f82e-4b46-9017-cc06885a6530" CreationDate="2010-07-19T15:37:26.093" UserId="63" Text="I actually use about 2 parts lard (or shortening if you can't get lard) and one part butter.  That way it is flaky but still gets some of the buttery flavor." />
  <row Id="3637" PostHistoryTypeId="2" PostId="2018" RevisionGUID="494bc363-e223-4e98-9646-c70a1fb81029" CreationDate="2010-07-19T15:41:33.553" UserId="948" Text="Try this method:&#xD;&#xA;&#xD;&#xA; 1. Trim the silver skin connective&#xD;&#xA;    tissue, that stuff will never break&#xD;&#xA;    down into gelatin unlike the other&#xD;&#xA;    soft tissue around the bones. &#xD;&#xA; 2. Rub with your favorite BBQ rub. &#xD;&#xA; 3. Smoke heavily with unsoaked fruit wood&#xD;&#xA;    (apple, cherry, etc.) for 1 hour on&#xD;&#xA;    indirect heat.  &#xD;&#xA; 4. Wrap tightly in foil, and pour mix of your rub &amp;&#xD;&#xA;    cider vinegar inside package. &#xD;&#xA; 5. Bake in 250 oven for 3-4 hours. &#xD;&#xA; 6. Take out of wrap and glaze with BBQ sauce and&#xD;&#xA;    finish over direct heat for 5-10&#xD;&#xA;    minutes until it looks fabulous.&#xD;&#xA;&#xD;&#xA;When you boil ribs, the terrorists win." />
  <row Id="3638" PostHistoryTypeId="2" PostId="2019" RevisionGUID="ff806901-6692-4464-a5eb-aabd7e9bf39f" CreationDate="2010-07-19T15:42:30.933" UserId="405" Text="I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or even feta. What other delicious cheeses are there that go well with pastas?" />
  <row Id="3639" PostHistoryTypeId="1" PostId="2019" RevisionGUID="ff806901-6692-4464-a5eb-aabd7e9bf39f" CreationDate="2010-07-19T15:42:30.933" UserId="405" Text="Cheeses for pastas, off the beaten path" />
  <row Id="3640" PostHistoryTypeId="3" PostId="2019" RevisionGUID="ff806901-6692-4464-a5eb-aabd7e9bf39f" CreationDate="2010-07-19T15:42:30.933" UserId="405" Text="&lt;cheese&gt;&lt;pasta&gt;" />
  <row Id="3641" PostHistoryTypeId="2" PostId="2020" RevisionGUID="35b1e71a-25c2-4d50-9110-19835e88e7b1" CreationDate="2010-07-19T15:42:45.490" UserId="267" Text="I have found many great ideas and cooking techniques in these books:&#xD;&#xA;&#xD;&#xA;- [More With Less][1] (especially cooking for larger crowds and using bulk ingredients).&#xD;&#xA;- [Simply *in* Season][1] (great for adding seasonal variety).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/More-Less-Cookbook-World-Community/dp/083619263X/ref=sr_1_1/183-0934135-5811250?ie=UTF8&amp;s=books&amp;qid=1279553912&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/Simply-Season-Expanded-Community-Cookbook/dp/0836194942/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1279553999&amp;sr=1-1" />
  <row Id="3642" PostHistoryTypeId="16" PostId="2020" RevisionGUID="35b1e71a-25c2-4d50-9110-19835e88e7b1" CreationDate="2010-07-19T15:42:45.490" UserId="-1" />
  <row Id="3643" PostHistoryTypeId="2" PostId="2021" RevisionGUID="01ae70e4-e3fc-4848-a0ba-49ccba7c053e" CreationDate="2010-07-19T15:50:57.703" UserId="296" Text="Asiago is very similar to Parmesan and crumbles well. &#xD;&#xA;&#xD;&#xA;Smoked gouda may also prove to give a creamy, buttery flavor to certain pastas. &#xD;&#xA;&#xD;&#xA;Or you could try gorgonzola, fontina, romano, or many more.&#xD;&#xA;&#xD;&#xA;This site may help you to find more that you'd be interested in: http://www.cheese.com/" />
  <row Id="3644" PostHistoryTypeId="2" PostId="2022" RevisionGUID="efe9dc17-cf98-4ae3-8a53-bf7dc3e7d319" CreationDate="2010-07-19T15:52:52.727" UserId="947" Text="try gruyere or gouda" />
  <row Id="3645" PostHistoryTypeId="2" PostId="2023" RevisionGUID="80b92a8e-b2f4-4dc5-986a-2bb565035491" CreationDate="2010-07-19T15:53:27.440" UserId="948" Text="Honey, technically, never spoils. They have [found][1] it in the Egyptian tombs and it's still &quot;good.&quot;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foresthoney.com/index.php?acao=glossary&amp;glossary_id=14" />
  <row Id="3646" PostHistoryTypeId="2" PostId="2024" RevisionGUID="883a1e4c-0f0d-4c2d-b128-3a6ba5426382" CreationDate="2010-07-19T15:54:26.627" UserId="649" Text="I'm having trouble finding one online, but there is a serrated blade that is curved sideways used for cutting pineapple. Because it curves sideways, it can cut more skin off and less meat off a round piece of fruit than a knife with a straight blade.&#xD;&#xA;&#xD;&#xA;It's very similar to this: http://www.bbqproshop.com/melon-and-fruit-knife.html" />
  <row Id="3647" PostHistoryTypeId="2" PostId="2025" RevisionGUID="40c19e5b-1802-4411-976c-fcc2f2586bbf" CreationDate="2010-07-19T15:58:53.207" UserId="210" Text="try breaking broccoli into very small florets and steaming, then warming a mild blue cheese like [dolcelatte][1] with some cream, adding the florets and mixing through the pasta.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dolcelatte" />
  <row Id="3648" PostHistoryTypeId="2" PostId="2026" RevisionGUID="15503d15-d4e6-4249-89ec-bd964cc65c88" CreationDate="2010-07-19T16:01:39.087" UserId="210" Text="Are there other cheeses which have similar properties to [halloumi][1], like the fact that it doesn't melt and can be grilled, fried or barbequed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Halloumi" />
  <row Id="3649" PostHistoryTypeId="1" PostId="2026" RevisionGUID="15503d15-d4e6-4249-89ec-bd964cc65c88" CreationDate="2010-07-19T16:01:39.087" UserId="210" Text="Alternatives to halloumi?" />
  <row Id="3650" PostHistoryTypeId="3" PostId="2026" RevisionGUID="15503d15-d4e6-4249-89ec-bd964cc65c88" CreationDate="2010-07-19T16:01:39.087" UserId="210" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;texture&gt;" />
  <row Id="3651" PostHistoryTypeId="2" PostId="2027" RevisionGUID="20fe35a1-e49c-435b-a69a-9747a0bfddb5" CreationDate="2010-07-19T16:03:53.067" UserId="948" Text="During my college days, we used to go to the Old Spaghetti Factory for cheap eats.  Most of the stuff was horrible (cloyingly sweet sauces served over overcooked pasta) but one thing I really enjoyed was the [mizithra][1] cheese and browned butter sauce.  It's a Greek goat's milk cheese that has a great tangy flavor when aged a bit. Their menus used to state that Homer (Odyssey not Simpson) ate the stuff. I still crave it!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [2]: http://www.wisegeek.com/what-is-mizithra-cheese.htm" />
  <row Id="3652" PostHistoryTypeId="2" PostId="2028" RevisionGUID="7cbf74bd-c203-4354-b418-07b5a9b7b88f" CreationDate="2010-07-19T16:08:18.400" UserId="624" Text="If you can find [Ethyl Acetate][1] (some nail polish removers), you can probably do [this][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Ethyl_acetate&#xD;&#xA;  [2]: http://www.scienceteacherprogram.org/chemistry/Paul00-2.html" />
  <row Id="3653" PostHistoryTypeId="2" PostId="2029" RevisionGUID="154356a8-96ee-4611-b251-c3db5e8eb980" CreationDate="2010-07-19T16:10:01.627" UserId="952" Text="As pointed out already by several others the problem is the &quot;gas&quot; that the onions release. You have to try on one hand to crush as little cells as possible (so you use a very sharp knive) and also to prevent the gas from expanding too quickly so you want cold onions (either you put them in the fridge or you put them in cold water before cutting them). &#xD;&#xA;&#xD;&#xA;I'm pretty sure the fan trick by Ryan Elkins must work but unless you are cutting onions for a lunch with 50 people that would be an overkill for me :-D" />
  <row Id="3654" PostHistoryTypeId="2" PostId="2030" RevisionGUID="25c6aee3-022c-4dc3-a823-5d1a2f4353f6" CreationDate="2010-07-19T16:10:35.137" UserId="950" Text="I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?" />
  <row Id="3655" PostHistoryTypeId="1" PostId="2030" RevisionGUID="25c6aee3-022c-4dc3-a823-5d1a2f4353f6" CreationDate="2010-07-19T16:10:35.137" UserId="950" Text="How long does cooked pasta last in the fridge?" />
  <row Id="3656" PostHistoryTypeId="3" PostId="2030" RevisionGUID="25c6aee3-022c-4dc3-a823-5d1a2f4353f6" CreationDate="2010-07-19T16:10:35.137" UserId="950" Text="&lt;pasta&gt;&lt;fridge&gt;" />
  <row Id="3657" PostHistoryTypeId="6" PostId="2030" RevisionGUID="0a9b5307-c4cf-483a-a5a1-99363ed1fa35" CreationDate="2010-07-19T16:13:09.003" UserId="210" Comment="edited tags" Text="&lt;pasta&gt;&lt;storage-lifetime&gt;&lt;fridge&gt;" />
  <row Id="3658" PostHistoryTypeId="2" PostId="2031" RevisionGUID="7af633cf-3fe9-44a3-8100-8c11c581c450" CreationDate="2010-07-19T16:13:27.133" UserId="624" Text="[Paneer][1] (Indian cottage cheese) doesn't really melt and is often fried. Other cottage cheeses, and I suspect cheeses made with low-fat dairy, will have high melting points. &#xD;&#xA;&#xD;&#xA;Yogurt-based cheeses (feta) don't melt much, but don't have a lot of structural integrity either.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Paneer" />
  <row Id="3659" PostHistoryTypeId="2" PostId="2032" RevisionGUID="c1323716-9b82-44fc-9879-9705d7b9de5e" CreationDate="2010-07-19T16:14:42.717" UserId="954" Text="The technique I use is a slight modification of the one Peter Reinhart describes in *The Bread Baker's Apprentice* (a must-have for any serious home baker, in my opinion). I put a heavy-duty commercial half-sheet pan on the bottom of my gas oven and a baking stone on a middle rack, preheat it to 500&amp;deg;F and boil some water. Then, when the bread goes on the stone, I pour a cup or so of boiling water into the pan and close the door. This is a great way to get steam burns, so be careful. Reinhart says to open the oven and spray the walls with water a few times at 30-second intervals, but I've never found that makes a huge difference.&#xD;&#xA;&#xD;&#xA;Use a dedicated sheet pan for this, as after a few loaves it'll look like it was run over by a truck. I've also heard of using a cast iron skillet in the same role." />
  <row Id="3662" PostHistoryTypeId="2" PostId="2034" RevisionGUID="b257dfc7-dab0-4500-b14f-570c513c0bc2" CreationDate="2010-07-19T16:16:37.177" UserId="60" Text="I've refrigerated pasta for 7 days or so before. I wouldn't keep it much past 7 days. If it starts to grow fuzzies or smell off, don't eat it." />
  <row Id="3665" PostHistoryTypeId="5" PostId="2026" RevisionGUID="997bdd53-9954-401c-a36f-fcadbc4d4317" CreationDate="2010-07-19T16:19:23.463" UserId="210" Comment="added 7 characters in body" Text="Are there other cheeses which have similar properties to [halloumi][1], like the fact that it doesn't melt easily and can be grilled, fried or barbequed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Halloumi" />
  <row Id="3666" PostHistoryTypeId="2" PostId="2036" RevisionGUID="bb8186a1-59da-4fcb-98b7-fb0543aff651" CreationDate="2010-07-19T16:23:10.277" UserId="961" Text="I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix of charcoal briquettes and wood chunks for smoking like this?" />
  <row Id="3667" PostHistoryTypeId="1" PostId="2036" RevisionGUID="bb8186a1-59da-4fcb-98b7-fb0543aff651" CreationDate="2010-07-19T16:23:10.277" UserId="961" Text="Smoking in Kettle Grill" />
  <row Id="3668" PostHistoryTypeId="3" PostId="2036" RevisionGUID="bb8186a1-59da-4fcb-98b7-fb0543aff651" CreationDate="2010-07-19T16:23:10.277" UserId="961" Text="&lt;bbq&gt;&lt;pork&gt;" />
  <row Id="3669" PostHistoryTypeId="5" PostId="2031" RevisionGUID="bb441058-1eb0-44f8-8b43-ff57314bc627" CreationDate="2010-07-19T16:23:10.683" UserId="624" Comment="added 333 characters in body; added 61 characters in body" Text="[Paneer][1] (Indian cottage cheese) doesn't really melt and is often fried. Other cottage cheeses, and I suspect cheeses made with low-fat dairy, will have high melting points. &#xD;&#xA;&#xD;&#xA;Yogurt-based cheeses (feta) don't melt much, but don't have a lot of structural integrity either.&#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;&#xD;&#xA;The Wikipedia article above linked to farmer cheese, which linked to [Queso Blanco][2], which is a Mexican farmer cheese that is also resistant to melting (although apparently there are different types that do melt). Flavor is sorta similar to halloumi, although I've only had one brand and flavors probably vary.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Paneer&#xD;&#xA;  [2]: https://secure.wikimedia.org/wikipedia/en/wiki/Queso_blanco" />
  <row Id="3671" PostHistoryTypeId="2" PostId="2037" RevisionGUID="879d8429-4da8-47c5-96dc-8892ccde458f" CreationDate="2010-07-19T16:28:04.530" UserId="624" Text="http://www.stilltasty.com/fooditems/index/17887 is as good advice as any I'd give.&#xD;&#xA;&#xD;&#xA;In my experience, it gets some slimy mold stuff on it. If it feels slimy, its probably not good to eat, although the mold might taste delicious, you never know..." />
  <row Id="3672" PostHistoryTypeId="5" PostId="2034" RevisionGUID="c5ba0f67-9c20-49bc-9d2f-c6208878fa3e" CreationDate="2010-07-19T16:28:10.787" UserId="60" Comment="deleted 6 characters in body" Text="I've refrigerated pasta for 7 days or so before. I wouldn't keep it any longer. If it starts to grow fuzzies or smell off, don't eat it." />
  <row Id="3674" PostHistoryTypeId="2" PostId="2039" RevisionGUID="9b49b7e2-296b-4cb1-bea2-31c398002b05" CreationDate="2010-07-19T16:35:36.017" UserId="649" Text="I'm assuming you're talking about hot smoking rather than cold smoking.&#xD;&#xA;&#xD;&#xA;Thin steel is a good conductor of heat, but a poor reservoir. What this means is that the temperature inside is going to track very closely the amount of heat being produced by the briquettes at the time. This is fine for fast cooking, but for a long slow cook, you want stability.&#xD;&#xA;&#xD;&#xA;One suggestion would be to add thermal mass to the system by putting heat reservoir objects into the grill, and letting them absorb and steadily re-emit the energy from the charcoal. Stone and ceramic are both options.&#xD;&#xA;&#xD;&#xA;The other suggestion is getting the charcoal to burn at a steadier rate. Try adding smaller batches of charcoal more frequently." />
  <row Id="3675" PostHistoryTypeId="2" PostId="2040" RevisionGUID="fa2b8cd9-5ec8-4ff0-9abb-d10045d4c934" CreationDate="2010-07-19T16:35:52.523" UserId="966" Text="I'm an Asian American who grew up in the States but came from a very Taiwanese family (and visit quite often). And in my experience, only &quot;authentic Asians&quot; like &quot;authentic Asian food&quot;.  Obviously there are exceptions, but realize it's authentic because people grew up eating it.&#xD;&#xA;&#xD;&#xA;One example is the pickled radishes.  They're gross.  But because people in Taiwan were too poor to get something better, it ended up in tons of dishes and you inevitably eat it whether you want to or not.  Now I love it, but I can easily see why people who weren't forced to eat it would think it was foul.&#xD;&#xA;&#xD;&#xA;My intention is not to hate on the fact that you're foreign to authentic Chinese cuisine, but rather to inform you not to worry about what is or isn't authentic. Just eat what tastes good and be okay with the fact that you might not like eating what other Chinese people eat." />
  <row Id="3676" PostHistoryTypeId="2" PostId="2041" RevisionGUID="4a7e500a-99bb-4872-bd34-11836bd6762c" CreationDate="2010-07-19T16:36:02.960" UserId="969" Text="America's test kitchen did a segment on this where they tested out a number of different methods including the various folk remedies that people claim works. The only method that they found to reliably work was wearing goggles (you can even buy special goggles specifically made for cutting onions). I don't know if they tested the open flame method or not." />
  <row Id="3677" PostHistoryTypeId="2" PostId="2042" RevisionGUID="30e80f48-b52d-4669-a5da-8db0e87289f3" CreationDate="2010-07-19T16:36:03.380" UserId="835" Text="A couple of suggestions to help maintain constant heat.&#xD;&#xA;&#xD;&#xA;1. Time it such that you are only adding a little fuel at any one time.  Adding half new fuel will cool down considerably as it has to catch, burn, etc.  Adding 10% fresh at one time is much better, for example.&#xD;&#xA;&#xD;&#xA;2. Conversely, if you're lookin' you ain't cookin'.  Open as little as possible.  Remember there will be a lag to any specific change.  If you change the vent, look at the temp after 5min then after 10min to see if the trend is up or down, and if it is accelerating or slowing.  Use that as a guide to your next change.&#xD;&#xA;&#xD;&#xA;3. Thermal mass is your friend.  Get yourself some appropriate stones, bricks, etc.  If you have any room left over from your fire and meat; fill the space with the bricks.  They will help to smooth out the heat from open/closing as they take up space that would otherwise be taken by &quot;cold&quot; air when you open to refuel.  Obviously you need to not block actual ventilation.&#xD;&#xA;&#xD;&#xA;Overall the kettle is a nice grill; but leaves a little to be desired for smoking.  The offset firebox style where you can refuel without disturbing the cook-box has a definite leg-up primarily for the refuelling reason; but with some practice you should still have wonderfully edible results with the kettle.&#xD;&#xA;&#xD;&#xA;Happy Eating!" />
  <row Id="3678" PostHistoryTypeId="2" PostId="2043" RevisionGUID="878718d6-d307-4bdd-bbe2-da325c177460" CreationDate="2010-07-19T16:40:07.853" UserId="968" Text="It's very simple to make fresh .. wouldn't it take as much time to defrost as it would take to make it in the first place?&#xD;&#xA;&#xD;&#xA;If you want to thicken a sauce which is already liquid - mix flour and butter into a paste and add a spoonful.  Because the butter melts gradually, it disperses the flour without leaving lumps." />
  <row Id="3679" PostHistoryTypeId="2" PostId="2044" RevisionGUID="1c23f9b8-b14b-4a5e-9a10-0339f7aa927f" CreationDate="2010-07-19T16:41:11.847" UserId="227" Text="Like Rowland said: use butter, and don't push it around too much. If you don't have a food processor the old way to try to stop the butter melting was to dip your hands in cold water (then dry them) first..." />
  <row Id="3680" PostHistoryTypeId="2" PostId="2045" RevisionGUID="1bf53cbd-7375-4902-9c8e-b106ffa71375" CreationDate="2010-07-19T16:42:27.507" UserId="87" Text="I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard.&#xD;&#xA;&#xD;&#xA;Some of the issues with previous custards:&#xD;&#xA;&#xD;&#xA; - Egg taste ( I realize this is probably due to me pouring hot over eggs, but I assure you it's not, I do it very very slowly)&#xD;&#xA; - Deflation (the custard deflates in the middle) I'm assuming this is due to me over mixing, or not adding flour / baking powder.&#xD;&#xA; - Texture ( sometimes the taste is frigging amazing, but it's either too runny or too hard.&#xD;&#xA;&#xD;&#xA;I've given up on making custard and by mine &quot;fresh&quot; from a local baker.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3681" PostHistoryTypeId="1" PostId="2045" RevisionGUID="1bf53cbd-7375-4902-9c8e-b106ffa71375" CreationDate="2010-07-19T16:42:27.507" UserId="87" Text="How to Make the perfect French Custard?" />
  <row Id="3682" PostHistoryTypeId="3" PostId="2045" RevisionGUID="1bf53cbd-7375-4902-9c8e-b106ffa71375" CreationDate="2010-07-19T16:42:27.507" UserId="87" Text="&lt;dessert&gt;" />
  <row Id="3683" PostHistoryTypeId="5" PostId="2041" RevisionGUID="8b9b59f8-0bd8-49bd-9373-a08fbc192a45" CreationDate="2010-07-19T16:42:48.847" UserId="969" Comment="added 940 characters in body" Text="America's test kitchen did a segment on this where they tested out a number of different methods including the various folk remedies that people claim works. The only method that they found to reliably work was wearing goggles (you can even buy special goggles specifically made for cutting onions). I don't know if they tested the open flame method or not.&#xD;&#xA;&#xD;&#xA;Any method that does not physically prevent the gasses released from the onion from entering your eye simply will not work. The crying is the result of irritation from a chemical reaction when the gasses released by a cut onion interact with your tears (I believe the reaction creates small amounts of sulfuric acid, but don't quote me on that). So you either need a physical barrier around your eyes that keeps the gasses out, or some sort of chemical barrier that will react with the gasses &lt;em&gt;before&lt;/em&gt; they reach your eye and therefore prevent them from reacting with your tears.&#xD;&#xA;&#xD;&#xA;Of the various answers presented here, the only ones that would seem to have any chance of actually being successful are goggles, a fan (that moves the gasses away from you before they get to your eyes), or possibly an open flame. Of those three, the goggles are the only sure-fire way, as the movement of air is difficult to predict and control." />
  <row Id="3684" PostHistoryTypeId="2" PostId="2046" RevisionGUID="f1d62b7d-cc4a-49c6-83d9-fea15d624fe8" CreationDate="2010-07-19T16:44:19.003" UserId="958" Text="&lt;a href=&quot;http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112/&quot;&gt;Michael Ruhlman's Ratio&lt;/a&gt; is an excellent book detailing not just some recipes, but &lt;em&gt;why&lt;/em&gt; recipes have what they have (and in the quantities they do). I found it's great to help free your mind from following recipes blindly and move to making your own (or improvising more).&#xD;&#xA;&#xD;&#xA;Plus, some of the recipes in the book are quite good on their own. They also tend to be either simple enough to easily modify or have the simplified ratio detailed so that you know what's optional and what's mandatory.&#xD;&#xA;&#xD;&#xA;His &lt;a href=&quot;http://ruhlman.com/&quot;&gt;blog&lt;/a&gt; is also quite good a highlighting certain ratios and encouraging me to try new dishes. " />
  <row Id="3685" PostHistoryTypeId="16" PostId="2046" RevisionGUID="f1d62b7d-cc4a-49c6-83d9-fea15d624fe8" CreationDate="2010-07-19T16:44:19.003" UserId="-1" />
  <row Id="3686" PostHistoryTypeId="2" PostId="2047" RevisionGUID="d5808ef1-6386-4b35-a5cc-6ea9293fc4af" CreationDate="2010-07-19T16:44:19.860" UserId="969" Text="Pecorino romano is my absolute favorite cheese for pretty much any situation, especially for putting on pasta." />
  <row Id="3688" PostHistoryTypeId="2" PostId="2049" RevisionGUID="d287c84f-9ec7-4eab-9b8a-b71d5924be20" CreationDate="2010-07-19T16:48:19.573" UserId="975" Text="Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill?&#xD;&#xA;&#xD;&#xA;A good charcoal grill/smoker is on our list of things to get, but it's probably not going to happen this summer. Am I doomed to have mediocre brisket, or are there tricks that will work with a propane grill to approximate the results I'd get with a &quot;real&quot; grill/smoker?" />
  <row Id="3689" PostHistoryTypeId="1" PostId="2049" RevisionGUID="d287c84f-9ec7-4eab-9b8a-b71d5924be20" CreationDate="2010-07-19T16:48:19.573" UserId="975" Text="BBQ Beef Brisket on a Propane Grill?" />
  <row Id="3690" PostHistoryTypeId="3" PostId="2049" RevisionGUID="d287c84f-9ec7-4eab-9b8a-b71d5924be20" CreationDate="2010-07-19T16:48:19.573" UserId="975" Text="&lt;grilling&gt;&lt;bbq&gt;&lt;beef&gt;" />
  <row Id="3691" PostHistoryTypeId="2" PostId="2050" RevisionGUID="ff544505-b153-4686-abd4-255c336f1fbc" CreationDate="2010-07-19T16:48:56.517" UserId="948" Text="Use it to make your own hamburger by grinding (in food processor if you don't have meat grinder) with lean-but-flavorful cuts of beef like brisket, rib, or sirloin.  It makes a nice burger by adding fat and salt to those beefy cuts.&#xD;&#xA;&#xD;&#xA;Lay slices of it on top of turkey breast during roasting to provide flavor and moisture.  Better than usual butter rub or liquid-based cheese cloth.&#xD;&#xA;" />
  <row Id="3692" PostHistoryTypeId="2" PostId="2051" RevisionGUID="e1bd2e54-15ee-4b15-9d68-30241b7a1a3d" CreationDate="2010-07-19T16:50:01.710" UserId="87" Text="at the cheese section of your favorite grocery store:&#xD;&#xA;&#xD;&#xA;- Pick a random hard cheese&#xD;&#xA;- Freeze it&#xD;&#xA;- Grate it on top of your pasta&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;What I meant is, that there are a lot of cheeses out there, and the hard ones (Except for blue cheese) really go well grated. So go and get that purple-red hard cheese and try it out. &#xD;&#xA;&#xD;&#xA;I personally don't like grated cheese on my pasta " />
  <row Id="3693" PostHistoryTypeId="2" PostId="2052" RevisionGUID="b8bb09cf-2f3c-4d7e-913c-d6c2d52c178c" CreationDate="2010-07-19T16:52:51.160" UserId="982" Text="The short answer is, you're always going to have trouble controlling heat in a weber kettle grill. &#xD;&#xA;&#xD;&#xA;The longer answer: You can put out some great meat with it. As a practical suggestion on top of the posts above, I would suggest you &#xD;&#xA;&#xD;&#xA;1) move all the meat to one side of the grill, &#xD;&#xA;&#xD;&#xA;2) put coals on the other side of the grill&#xD;&#xA;&#xD;&#xA;3) put a metal water pan above the coals to keep the heat even&#xD;&#xA;&#xD;&#xA;4) make sure that the vent is situated above the meat, creating a flow of air from coals over across to the meat.&#xD;&#xA;&#xD;&#xA;5) get a wireless thermometer setup for grilling&#xD;&#xA;&#xD;&#xA;6) using that, adjust the air vents (start with the bottom vents at half open and top at full as a baseline, close them down as needed to lower temperature). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Enjoy your smoking!" />
  <row Id="3694" PostHistoryTypeId="2" PostId="2053" RevisionGUID="6af2ccc3-2c99-4019-b75e-21ab33d4113b" CreationDate="2010-07-19T16:56:47.817" UserId="835" Text="You can get extremely edible results, which is good enough for me.  The smoke-ring may be lacking from a competition grade result, but the flavour will be fine.&#xD;&#xA;&#xD;&#xA;Presume you have a big-enough BBQ to have at least two burners.  Only use the burner the meat is not on.  If you have any prevailing wind and are not completely sheltered, make the hot side the upwind side.&#xD;&#xA;&#xD;&#xA;Either get a smoke-box, or do what I used to and use foil.  Soak 1/3 to 1/2 your wood chips in water to slow them down.  Foil worked just fine for me, made a pouch, put in the chips and poked the up-flat-side with a knife to make smoke holes.&#xD;&#xA;&#xD;&#xA;If you have a larger BBQ, consider adding in bricks or stones (no river stone!) to help maintain even heat.  By having less air and more thermal mass, you will do better.&#xD;&#xA;&#xD;&#xA;Let me meat come to room temperature before you put it on.  Also no need to smoke right away, as the meat will not take it until it heats up further in the BBQ.&#xD;&#xA;&#xD;&#xA;Happy Eating" />
  <row Id="3695" PostHistoryTypeId="2" PostId="2054" RevisionGUID="a1ebc8b1-56b5-49c6-90c3-4df36c4a0b0b" CreationDate="2010-07-19T16:58:46.423" UserId="649" Text="Personally, I like refined peanut oil for searing steaks.&#xD;&#xA;&#xD;&#xA;Here is a list of smoke points for various oils: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" />
  <row Id="3696" PostHistoryTypeId="2" PostId="2055" RevisionGUID="8fc6cf05-af5a-4851-b242-c163b33a8236" CreationDate="2010-07-19T16:59:15.457" UserId="982" Text="So, on the one hand, you've got good heat control with a propane grill. I use mine to smoke sometimes. On the other hand, you're going to have a hard time getting that super smoky flavor on the brisket.&#xD;&#xA;&#xD;&#xA;Here's what I did to mine to make it more amenable to smoking:&#xD;&#xA;&#xD;&#xA;1) I dumped a couple of bags of lava rocks in the grill to smooth out the flames&#xD;&#xA;&#xD;&#xA;2) I used a hole saw to drill a hole on the right side of the grill lid to encourage smoke to flow out that way&#xD;&#xA;&#xD;&#xA;When I smoke with it, I use one burner, on the left, and keep a thermometer in there to assess temperature. Above it, I put the wood. &#xD;&#xA;&#xD;&#xA;When things go well, Smoke rises out of the hole made with the hole saw, temperature is even, and I'm happy. Unlike a weber smoker, you're going to want to rotate the meat using this method. Maybe it would have been better to put the hole in the middle, and use the two outside burners, but this would be too hot for my usage in my grill. &#xD;&#xA;&#xD;&#xA;I don't personally use a foil box, I just put wood right on the left side of the grill, or on top of the lava rocks, and occasionally blow out the ash. &#xD;&#xA;&#xD;&#xA;p.s. If you take your meat out a while beforehand, get it up to room temp, and then put in the path of a fan for a while, it will become slightly 'sticky' on the outside. This significantly enhances how much smoke will attach to the meat. Try it!&#xD;&#xA;" />
  <row Id="3697" PostHistoryTypeId="2" PostId="2056" RevisionGUID="2da09a89-3669-42a9-88bb-be817956f52a" CreationDate="2010-07-19T17:00:10.493" UserId="87" Text="umm Extra virgin olive oil + butter " />
  <row Id="3698" PostHistoryTypeId="12" PostId="2056" RevisionGUID="5657c3d6-14de-4d0e-8f48-12eb730e1a0f" CreationDate="2010-07-19T17:00:20.650" UserId="87" Text="[{&quot;Id&quot;:87,&quot;DisplayName&quot;:&quot;dassouki&quot;}]" />
  <row Id="3699" PostHistoryTypeId="13" PostId="2056" RevisionGUID="ef8219a2-07a7-4623-9781-96109ca4a30b" CreationDate="2010-07-19T17:00:23.363" UserId="87" Text="[{&quot;Id&quot;:87,&quot;DisplayName&quot;:&quot;dassouki&quot;}]" />
  <row Id="3700" PostHistoryTypeId="2" PostId="2057" RevisionGUID="84028cc6-b9fc-477e-a1e3-4153ddbaa508" CreationDate="2010-07-19T17:02:09.540" UserId="986" Text="&quot;Bad&quot; is a relative term for fermented pickles -- the whole point of the things is that they are a bit spoiled. It should get more sour/pricklier/funkier as time goes on and still be fine, but use your eyes and nose: if it gets stinky in some new and exciting way or looks strange, I'd avoid." />
  <row Id="3701" PostHistoryTypeId="2" PostId="2058" RevisionGUID="0052f8c7-2d77-45bb-a0ec-165a3c0375b8" CreationDate="2010-07-19T17:02:29.600" UserId="611" Text="I've just been given some good Spanish Manchego cheese.&#xD;&#xA;It's hard enough to be gratable, but stil quite fatty.&#xD;&#xA;I haven't made pasta in a while, but I tasted some, and I think it would go well with pasta if the sauce isn't too rich.&#xD;&#xA;&#xD;&#xA;Another recommendation, if your pasta has greens in it, like spinach or mangold, would be to use some nice blue cheese like roquefort. Stilton works too, but the flavour is very powerful.&#xD;&#xA;" />
  <row Id="3702" PostHistoryTypeId="2" PostId="2059" RevisionGUID="1463eb19-7f16-4142-8d2c-8dc94e9f5a55" CreationDate="2010-07-19T17:04:45.243" UserId="982" Text="Most Koreans won't eat kimchi if &#xD;&#xA;&#xD;&#xA;a) the veggies have become significantly mushy&#xD;&#xA;&#xD;&#xA;b) the juices taste 'sparkly', it's hard to describe this flavor exactly, but when you taste it, you'll know what I mean.&#xD;&#xA;&#xD;&#xA;A year seems like a long time for opened kimchi to me, but I would just use my tastebuds to assess the above. " />
  <row Id="3703" PostHistoryTypeId="2" PostId="2060" RevisionGUID="636939de-f818-46ff-bc57-66dbb9f3333f" CreationDate="2010-07-19T17:06:29.360" UserId="557" Text="Where I live (central Texas) our local grocery stores are overrun with &quot;Beemster&quot; Dutch cheeses. They're all basically Gouda-like semi-soft cheeses, though there's an aged one that's hard enough to grate. However, the &quot;garlic&quot; variety is a *great* addition to a cheese sauce. In fact, that plus Ford Farm &quot;Coastal&quot; cheddar makes a cheese sauce that's almost perfect.&#xD;&#xA;&#xD;&#xA;Also, the Irish cheese marketed as &quot;Ivernia&quot; is sort-of like a Parmesan, but quite tasty in its own right.&#xD;&#xA;&#xD;&#xA;Soft chevre makes a really nice addition to cheese sauces, or it can be just dropped in chunks on pasta for a more salad-like dish." />
  <row Id="3704" PostHistoryTypeId="2" PostId="2061" RevisionGUID="5a111941-03c8-4fe2-a3b3-0d3dc92f41cb" CreationDate="2010-07-19T17:06:47.330" UserId="988" Text="I chop the two ends so you have a kiwi cylinder and then lay the kiwi on it's side and make a small slice into it and keep the knife parallel to the cutting board as close to the bottom and just let it roll until it goes a full 360 degrees and the skin is off.&#xD;&#xA;&#xD;&#xA;Then you can cut as desired." />
  <row Id="3705" PostHistoryTypeId="2" PostId="2062" RevisionGUID="7340f07c-3e2d-4241-8694-9ca3aa868459" CreationDate="2010-07-19T17:08:09.933" UserId="41" Text="It actually depends on the quality of the shortening you're able to get.  You might think they're all the same, but you'd be wrong.&#xD;&#xA;&#xD;&#xA;When I was taught how to make pies, we used shortening, and the crusts were perfect.  However, I was told that for home baking, the shortening you buy in supermarkets (Crisco, normally) just isn't going to cut it and to use Tenderflake (lard) instead.  I actually verified this once and found out that he was right - using the exact same technique, the supermarket shortening just didn't turn out the way the &quot;industrial&quot; shortening did.  The crust is always too mealy and dry and tastes &quot;off&quot; somehow.  Unless a lot has changed in the past 5 years, lard is actually much closer to the good shortening that's being used in bakeries.&#xD;&#xA;&#xD;&#xA;Butter would, obviously, impart a much richer flavour than shortening, but I wouldn't use just butter in a fruit pie.  You won't get anywhere near the flakiness of shortening *or* lard.  Half-and-half is a decent compromise, but the result is neither as flavourful nor as flaky as lard.&#xD;&#xA;&#xD;&#xA;So, generally, I would stick to lard.  You could take plor's suggestion and mix it with some butter, but I've found that the flavour and texture is very good with just lard; if you do decide to mix, be careful not to overdo it, otherwise you'll lose all the wonderful flakiness that the lard imparts (I'd recommend 75% lard).&#xD;&#xA;&#xD;&#xA;**Don't** mix lard with shortening.  That can only take away from all aspects of the quality, and unless you're worried about nutrition (in which case, why are you using lard at all, or eating pie for that matter?) then there's absolutely no reason to &quot;taint&quot; the lard this way.&#xD;&#xA;&#xD;&#xA;P.S. Don't forget to add some sugar.  A little goes a long way in pie crusts." />
  <row Id="3707" PostHistoryTypeId="2" PostId="2063" RevisionGUID="52b9c5e0-ea1f-4f07-b725-57fc572be165" CreationDate="2010-07-19T17:13:25.323" UserDisplayName="Elyse" Text="Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first?&#xD;&#xA;Thanks!" />
  <row Id="3708" PostHistoryTypeId="1" PostId="2063" RevisionGUID="52b9c5e0-ea1f-4f07-b725-57fc572be165" CreationDate="2010-07-19T17:13:25.323" UserDisplayName="Elyse" Text="Can you freeze mirepoix?" />
  <row Id="3709" PostHistoryTypeId="3" PostId="2063" RevisionGUID="52b9c5e0-ea1f-4f07-b725-57fc572be165" CreationDate="2010-07-19T17:13:25.323" UserDisplayName="Elyse" Text="&lt;onions&gt;&lt;carrot&gt;" />
  <row Id="3710" PostHistoryTypeId="2" PostId="2064" RevisionGUID="584c78ee-68e7-4075-96f1-0e0bac550192" CreationDate="2010-07-19T17:14:58.083" UserId="986" Text="Here's the best link on sous vide at home I know:&#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;&#xD;&#xA;For meat, you can do small cuts for short periods (hours) at low temperatures (under 150) in a beer cooler. I've done this and it works pretty well." />
  <row Id="3711" PostHistoryTypeId="2" PostId="2065" RevisionGUID="52330792-60d8-41de-b87e-3b5b1e2a5abe" CreationDate="2010-07-19T17:16:56.737" UserId="839" Text="How should we make iced coffee at home? We only have a French press." />
  <row Id="3712" PostHistoryTypeId="1" PostId="2065" RevisionGUID="52330792-60d8-41de-b87e-3b5b1e2a5abe" CreationDate="2010-07-19T17:16:56.737" UserId="839" Text="What's the best method for making iced coffee?" />
  <row Id="3713" PostHistoryTypeId="3" PostId="2065" RevisionGUID="52330792-60d8-41de-b87e-3b5b1e2a5abe" CreationDate="2010-07-19T17:16:56.737" UserId="839" Text="&lt;coffee&gt;" />
  <row Id="3714" PostHistoryTypeId="6" PostId="2063" RevisionGUID="8d213b7f-3a1b-4035-960f-ccadead151d1" CreationDate="2010-07-19T17:21:52.563" UserId="364" Comment="edited tags" Text="&lt;onions&gt;&lt;carrot&gt;&lt;celery&gt;" />
  <row Id="3715" PostHistoryTypeId="2" PostId="2066" RevisionGUID="f14ee094-02a8-49a8-9bbc-e6b2dd2d19c6" CreationDate="2010-07-19T17:22:21.753" UserId="982" Text="What will you be doing with this mirepoix?&#xD;&#xA;&#xD;&#xA;If it's just going to be a basis for a stock, you could probably freeze it without ill effect. &#xD;&#xA;&#xD;&#xA;If you're going to be caramelizing it in some butter, and then using it in a final dish, I'm not sure that I would freeze it; the veggies seem likely to get mushy, regardless of whether or not they were blanched first." />
  <row Id="3716" PostHistoryTypeId="2" PostId="2067" RevisionGUID="27d6b18d-e022-40ee-b5aa-05af0c868c10" CreationDate="2010-07-19T17:22:45.870" UserId="986" Text="Do you like it cold-brewed? The absolute best thing to do from my perspective is to stir half a cup of grounds into a quart of water and let sit overnight; you can then filter it using your french press or a regular plastic filter the next day to get a low-acid coffee concentrate. Mix one part of this with 1-2 parts of water (hot or cold, adjust for strength) to get coffee. The concentrate keeps well in the fridge too.&#xD;&#xA;&#xD;&#xA;The only problem is that the coffee you get will be very low acid; if you like your iced coffee more acidic, this won't help. For my palate it's great, but YMMV." />
  <row Id="3717" PostHistoryTypeId="2" PostId="2068" RevisionGUID="60a83c44-ec38-453f-bf7f-98b74ce01669" CreationDate="2010-07-19T17:22:55.620" UserId="961" Text="French presses work pretty well for cold brewed coffee. Just put the coffee and the water in and let it &quot;brew&quot; for a long period of time, then press it down to remove the grounds. [Recipe for cold brewed coffee from the New York Times][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2007/06/27/dining/276drex.html" />
  <row Id="3718" PostHistoryTypeId="2" PostId="2069" RevisionGUID="f09f23ab-dcc2-4328-bf59-4e4fd802ca48" CreationDate="2010-07-19T17:25:57.470" UserId="982" Text="First of all, I highly recommend you buy an Aeropress. I have no affiliation, I'm just a fabulously happy customer, and my french press is now gathering dust. &#xD;&#xA;&#xD;&#xA;I haven't tried the cold-brewed methods above, but I if you don't want to do them, you are looking at a two step process with a french press:&#xD;&#xA;&#xD;&#xA;1) Make ice coffee cubes: make some coffee, put it in ice cube trays, and freeze it.&#xD;&#xA;&#xD;&#xA;2) For iced coffee, make coffee regularly, put a few oz of the hot fresh coffee in a cup, and fill up with coffee cubes.&#xD;&#xA;&#xD;&#xA;This is probably the lowest-acid method I have done using only a french press." />
  <row Id="3719" PostHistoryTypeId="2" PostId="2070" RevisionGUID="aad1bfad-5452-4137-bc87-45653f57c0ec" CreationDate="2010-07-19T17:27:22.900" UserId="1002" Text="I have a jar of organic tahini which expired one year ago.&#xD;&#xA;&#xD;&#xA;It smells good and tastes ok. I don't know how it was stored, it was however always sealed (but already opened).&#xD;&#xA;&#xD;&#xA;Is it safe to eat in large ammount ?" />
  <row Id="3720" PostHistoryTypeId="1" PostId="2070" RevisionGUID="aad1bfad-5452-4137-bc87-45653f57c0ec" CreationDate="2010-07-19T17:27:22.900" UserId="1002" Text="How long does tahini last past expiration date ?" />
  <row Id="3721" PostHistoryTypeId="3" PostId="2070" RevisionGUID="aad1bfad-5452-4137-bc87-45653f57c0ec" CreationDate="2010-07-19T17:27:22.900" UserId="1002" Text="&lt;tahini&gt;" />
  <row Id="3722" PostHistoryTypeId="2" PostId="2071" RevisionGUID="47129a9f-a3f3-4354-8937-a184c2f32da3" CreationDate="2010-07-19T17:27:31.807" Text="Butter or spray oil contain emulsifiers which, according to &lt;a href=&quot;http://curiouscook.com/cook/other_writings_detail.php?id=40&quot;&gt;McGee&lt;/a&gt;, prevent sticking. " />
  <row Id="3723" PostHistoryTypeId="2" PostId="2072" RevisionGUID="4c941797-6bb3-4fdd-add2-41d3a2502bfd" CreationDate="2010-07-19T17:27:43.833" UserId="364" Text="Yes, you can freeze mirepoix, but it'll be pretty soft once defrosted, as Peter V noted. Onions and celery do not freeze well, though carrots do okay.&#xD;&#xA;&#xD;&#xA;All three vegetables, when whole, should be blanched for a few minutes before freezing. For vegetable-specific freezing instructions see the [National Center for Home Food Preservation's Freezing Guide][1]. &#xD;&#xA;&#xD;&#xA;It's best to use fresh, but blanched for 1-2 minutes then frozen works okay. I do not blanch diced vegetables for more than 2 minutes. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/freeze.html" />
  <row Id="3724" PostHistoryTypeId="2" PostId="2073" RevisionGUID="c063db8f-b7f3-48f0-83ce-8298ac324da4" CreationDate="2010-07-19T17:28:58.387" UserDisplayName="daniel" Text="Custard &lt;i&gt;should&lt;/i&gt; taste eggy. This is a feature, not a bug. However, from your mention of flour, I think what you're talking about is a souffle, not something like a creme brulee or along those lines. Would that be correct?" />
  <row Id="3725" PostHistoryTypeId="2" PostId="2074" RevisionGUID="ebb675d7-d6a8-42f4-a9f5-0da0b57942e4" CreationDate="2010-07-19T17:29:25.250" UserId="1002" Text="Wet hands works best for me, just rince your hands under a small stream of water without drying them and start choping." />
  <row Id="3726" PostHistoryTypeId="2" PostId="2075" RevisionGUID="20853711-f9f2-412e-82e7-a90d16f4892a" CreationDate="2010-07-19T17:29:50.943" Text="yeah i freeze any soft cheese and grate straight onto the pasta as the heat will automatically defrost it for you......" />
  <row Id="3727" PostHistoryTypeId="2" PostId="2076" RevisionGUID="51d0a7cf-b89d-4776-a443-3ee89f1a21a0" CreationDate="2010-07-19T17:31:22.190" UserDisplayName="daniel" Text="If you are planning on using the mirepoix as-is, as in it will be seen on the plate, yes you should blanch first and then freeze as fast as you possibly can. This will help retain texture.&#xD;&#xA;&#xD;&#xA;Otherwise, if you're using for stock or whatever, go ahead and freeze." />
  <row Id="3728" PostHistoryTypeId="2" PostId="2077" RevisionGUID="b39e3143-62e3-453d-a9ba-63974a4e99d8" CreationDate="2010-07-19T17:31:28.727" UserId="995" Text="A couple of things that I saw on some of posts. Do not add unburnt fuel to a fire, when you are smoking. This imparts a bitter flavor, while pork hides it some, a experienced BBQ'er will taste it immediately. On brisket and beef ribs, it will ruin it outright and make it inedible. As well you should let the fire burn until the smoke is almost clear vapor and is not bellowing smoke before you put your meat on. You should see wiffs of blue and gray smoke in the vapor this will impart a smooth smokey flavor into the meat. If you have to add fuel during the process, burn the fuel down until it is white ashed on all of it surface in an external vessel such as one of the charcoal burners or a smaller grill.&#xD;&#xA;&#xD;&#xA;The recommendation on putting a water pan over the fire, is good advice for direct heat where the meat sits directly above the fire. The reason being that once the grease starts to drip on the fire it is inevitably going to flare up and cause the temperature to skyrocket and meat to burn. Ensure that the pan is larger than the meat, so that it can catch all of the drippings and make sure that you keep water in it at all times. Adding some cider vinegar and apple juice will impart a nice flavor as well.&#xD;&#xA;&#xD;&#xA;Ideally if you are going to do any amount of smoking on a regular basis, you should invest in a smoker that has on offset box, smoking on a grill is always a more difficult proposition." />
  <row Id="3729" PostHistoryTypeId="2" PostId="2078" RevisionGUID="9ef07e81-f809-4fa3-a514-bc2a501822ee" CreationDate="2010-07-19T17:34:00.203" UserId="990" Text="Whatever oil is in your pantry. Canola, vegetable, peanut, or even olive oil (just don't ever cook with extra virgin olive oil) is perfectly fine. If you're trying to get a crust on the steak, just follow a few simple guidelines:&#xD;&#xA;&#xD;&#xA; 1. Allow steaks to come to room temperature before cooking.&#xD;&#xA; 2. Salt both sides of the steaks and allow them to sit for 15 - 20 minutes, pulling protein-laden moisture to the surface.&#xD;&#xA; 3. Only flip the steak once during cooking, and don't move it in the pan. Allow the meat to fully sear on each side before flipping/removing.&#xD;&#xA;&#xD;&#xA;If you like your steak a little more done, preheat an oven to 350F and sear the steak in an oven-safe pan (cast iron is my favorite). After flipping the steak place the entire pan in the oven and monitor temperature for doneness periodically with an instant read thermometer.&#xD;&#xA;&#xD;&#xA;Any quality, fresh oil is going to be fine for cooking. Don't allow your cooking oil to be exposed to light. This often means storing it in a cupboard or buying an opaque container. Exposure to light can cause oil to go rancid. Always close the oil container to prevent exposure to oxygen. Oil can oxidize and bring nasty flavors to your dishes. Don't overheat oil. That sulfury smell often associated with cooking is the result of burned cooking oil It isn't supposed to smell that way and it brings bad flavors with it. You don't typically have to heat your burner beyond medium or med-high. If you're using a heavy vessel like cast iron just give it time to heat over the burner before cooking in it.&#xD;&#xA;&#xD;&#xA;Most of all, steak is delicious. Eat a lot of it! The more you cook it, the more you'll refine your method of cooking. Finally, don't be afraid to cook that steak over some charcoal. In my opinion, it's the only way to fly. Good luck!" />
  <row Id="3730" PostHistoryTypeId="2" PostId="2079" RevisionGUID="f3ae2b4d-6678-4e5d-80bd-c37bcc7fc6b9" CreationDate="2010-07-19T17:37:08.557" UserId="1000" Text="I found a recipe online but the ribs came out ridiculously salty.  Can someone provide me with a good brining recipe and instructions?" />
  <row Id="3731" PostHistoryTypeId="1" PostId="2079" RevisionGUID="f3ae2b4d-6678-4e5d-80bd-c37bcc7fc6b9" CreationDate="2010-07-19T17:37:08.557" UserId="1000" Text="Looking for a pork rib brining recipe." />
  <row Id="3732" PostHistoryTypeId="3" PostId="2079" RevisionGUID="f3ae2b4d-6678-4e5d-80bd-c37bcc7fc6b9" CreationDate="2010-07-19T17:37:08.557" UserId="1000" Text="&lt;bbq&gt;&lt;ribs&gt;&lt;brining&gt;" />
  <row Id="3733" PostHistoryTypeId="2" PostId="2080" RevisionGUID="127d88ad-2bb3-48ab-86ec-cf79f78beb9d" CreationDate="2010-07-19T17:37:35.640" UserId="997" Text="This fall I'm starting my freshman year; because of this I'm going to move out to my own flat. I've figured out that it's a wonderful opportunity to learn cooking. I know some really basic stuff about getting around in kitchen, gained mostly by trial and error.&#xD;&#xA;&#xD;&#xA;My question is, what's the recommended way of learming principles of cooking(especially in such money-constrained environment a college student's life tends to be)? I want to expose myself to as many different cuisines as possible.&#xD;&#xA;&#xD;&#xA;Thanks for your advice!&#xD;&#xA;&#xD;&#xA;Cheers,&#xD;&#xA;Mike&#xD;&#xA;&#xD;&#xA;PS. I couldn't set proper tags due to 150 rep cap" />
  <row Id="3734" PostHistoryTypeId="1" PostId="2080" RevisionGUID="127d88ad-2bb3-48ab-86ec-cf79f78beb9d" CreationDate="2010-07-19T17:37:35.640" UserId="997" Text="Advice for soon-to-be college student" />
  <row Id="3735" PostHistoryTypeId="3" PostId="2080" RevisionGUID="127d88ad-2bb3-48ab-86ec-cf79f78beb9d" CreationDate="2010-07-19T17:37:35.640" UserId="997" Text="&lt;best-practices&gt;&lt;cheap&gt;" />
  <row Id="3736" PostHistoryTypeId="2" PostId="2081" RevisionGUID="ece00c4c-e0a2-4cc3-9c08-97e9119e972b" CreationDate="2010-07-19T17:41:50.780" UserId="624" Text="Maybe. I don't think that it would support botulism, so you probably won't die (unless you have a deadly sesame allergy). I don't imagine a lot of bacteria will grow on it, either. The only thing I can think that might happen is that is oxidizes or picks up strange flavors, at which point it would just taste bad.&#xD;&#xA;&#xD;&#xA;This is mostly guesswork. Proceed at your own risk (I'd eat it).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3737" PostHistoryTypeId="2" PostId="2082" RevisionGUID="bbe93041-18e0-449a-8069-bcf3c45e43e9" CreationDate="2010-07-19T17:45:27.683" UserId="990" Text="Tahini is sesame seed paste, which means it's mostly an oil emulsion. That much oil, without other preserving intervention, will harbor bacteria and oxidize. If it isn't giving off any funky flavors or odors, it might be fine. Still, tahini is cheap, why chance it?" />
  <row Id="3738" PostHistoryTypeId="2" PostId="2083" RevisionGUID="ab58dfe4-5b7d-4f1e-a16b-f51d9fe2bb29" CreationDate="2010-07-19T17:46:00.490" UserId="243" Text="**Hot Air Popper**&#xD;&#xA;&#xD;&#xA;The cheapest and simplest is to use a (cheap) electric hot air popper. The old favorite is the [West Bend Poppery][1], but you can use anything as long as the vent holes (where the hot air comes in) are on the sides rather than the bottom.&#xD;&#xA;&#xD;&#xA;I've roasted a lot of coffee this way. It works, but there are a few downsides. The biggest problems:&#xD;&#xA;&#xD;&#xA; - The circuation is designed for popcorn, which expands a lot more than roasted coffee beans. I've needed to stir the beans manually in order to get an even roast. They don't have to be stirred constantly, but you can't just drop the beans in and walk away.&#xD;&#xA; - The capacity is pretty low, especially when you take the circulation into account. I can only roast a half a cup at a time, which is pretty slow.&#xD;&#xA; - The temperature doesn't get quite high enough to really bring the flavors out. The roast is good, but it's really mellow.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;[source: [Chris g Collision, Flickr Creative Commons][3]]&#xD;&#xA;&#xD;&#xA;I've read about modifications you can make that will improve these: changing out resistors, modifying the airflow, and even hooking up an Arduino to control the heat a lot more closely, but it seems like more work than I've wanted to invest in the process.&#xD;&#xA;&#xD;&#xA;**[Heat gun / metal dog bowl method][4]**&#xD;&#xA;&#xD;&#xA;My brother's moved on to this approach, and I'm soon to follow. The benefit of a heat gun is that the temperature is high enough to get a good roast, and the airflow is high enough that you can roast a few cups of coffee at a time.&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;[source: [Ocell, Flickr Creative Commons][6]]&#xD;&#xA;&#xD;&#xA;**More Insanity**&#xD;&#xA;[Sweet Maria's sells green coffee beans, and lists a huge amount of home roasting methods][7], including Weber Kettle conversions. The sky's the limit, but I'd start small with the air popper or the heat gun first.&#xD;&#xA;&#xD;&#xA;**I'd do this outside**&#xD;&#xA;Some methods have you roasting the coffee in your kitchen - in the oven, on the stove, etc. I wouldn't want to do this myself, for two reasons. The beans have thin husks on them, which come off as the beans are roasted. They're messy, and I wouldn't want them flying around my kitchen. Also, roasting coffee doesn't smell as good as you'd think it would.&#xD;&#xA;&#xD;&#xA;Sources of more info:&#xD;&#xA;&#xD;&#xA; - [http://www.ineedcoffee.com/section/roasting/][8]&#xD;&#xA; - [http://www.sweetmarias.com/articles.php#roastAndBrew][9]&#xD;&#xA; - [http://www.sweetmarias.com/homemade-homeroasters.php][10]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ineedcoffee.com/05/poppery/&#xD;&#xA;  [2]: http://farm5.static.flickr.com/4067/4698574374_4fe844082d.jpg&#xD;&#xA;  [3]: http://www.flickr.com/photos/chrisgcollison/4698574374/&#xD;&#xA;  [4]: http://www.homeroaster.com/heatgun.html&#xD;&#xA;  [5]: http://farm3.static.flickr.com/2722/4381304990_9cca36e5b1.jpg&#xD;&#xA;  [6]: http://www.flickr.com/photos/ocell/4381304990/&#xD;&#xA;  [7]: http://www.sweetmarias.com/homemade-homeroasters.php&#xD;&#xA;  [8]: http://www.ineedcoffee.com/section/roasting/&#xD;&#xA;  [9]: http://www.sweetmarias.com/articles.php#roastAndBrew&#xD;&#xA;  [10]: http://www.sweetmarias.com/homemade-homeroasters.php" />
  <row Id="3739" PostHistoryTypeId="2" PostId="2084" RevisionGUID="4ba4aa91-7938-452d-ab75-586e7a233ee9" CreationDate="2010-07-19T17:46:25.560" UserId="968" Text="I find that mozzarella (and other soft cheese) is good sliced.  I wouldn't want to freeze the cheese unnecessarily, just so I can get to use a grater.&#xD;&#xA;&#xD;&#xA;I think it's really only worth grating hard cheese.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3740" PostHistoryTypeId="2" PostId="2085" RevisionGUID="74185f84-9169-4982-aa20-3243ca65e2e0" CreationDate="2010-07-19T17:49:46.160" UserId="67" Text="Apprenticing is the best method I've found to learn cooking -- so if you mom or dad currently do most of the cooking, help them cook dinner / breakfast / whatever.&#xD;&#xA;&#xD;&#xA;**update** : For the alternate cuisines, you can also offer to help at friend's homes from other cultures." />
  <row Id="3741" PostHistoryTypeId="2" PostId="2086" RevisionGUID="8d5f61bf-0338-4ecd-a324-d50df53d40f0" CreationDate="2010-07-19T17:51:04.020" UserId="79" Text="I think that sandwich's can be a great entry into great cuisine. These can be super simple, but incredible to eat.&#xD;&#xA;&#xD;&#xA;Start with good quality ingredients, great buns, great cheese &amp; meats. Add some homemade sauce (guacamole, cranberry, BBQ etc...) and you've got a great meal.&#xD;&#xA;&#xD;&#xA;You can also get a sandwich press, this could be used for Panini's, gourmet grilled cheese (think gouda, or asiago or stilton on fresh organic whole wheat). The great thing about many of these grills is that they can also be used for waffles or pancakes, this is good when space is at a premium." />
  <row Id="3742" PostHistoryTypeId="2" PostId="2087" RevisionGUID="f9eca8d6-737d-4bd8-842e-ac15caeebd1d" CreationDate="2010-07-19T17:52:18.713" UserId="990" Text="Freezing cheese will force out moisture within the cheese, ruining some of its desirable characteristics. This may not matter for cheap cheese, but that $4 ball of today's fresh mozz might give you pause. You *could* still use the freezer though. Putting a soft cheese in the freezer for several minutes prior to serving will firm it up enough to grate it more cleanly.&#xD;&#xA;&#xD;&#xA;Another option is to grate it into larger chunks. Use the coarsest grater for the softest cheeses." />
  <row Id="3743" PostHistoryTypeId="2" PostId="2088" RevisionGUID="7b97bab0-0087-40dd-8841-5cd074067e8d" CreationDate="2010-07-19T17:53:16.527" UserId="364" Text="For what it's worth, you can safely store opened sesame oil in a refrigerator for one year ([stilltasty.com][1]).&#xD;&#xA;&#xD;&#xA;[Peanut butter][2] can be kept for 3 months in the cupboard, then another 3-4 months in the refrigerator.&#xD;&#xA;&#xD;&#xA;To be safe, I'd say keep it refrigerated once it's been opened, and use it within 6 months. I've had some for about that long, and it's just fine still. &#xD;&#xA;&#xD;&#xA;Remember: bad odors indicate bad food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/17807&#xD;&#xA;  [2]: http://www.stilltasty.com/fooditems/index/17924" />
  <row Id="3744" PostHistoryTypeId="2" PostId="2089" RevisionGUID="e127f99d-d1f5-4c28-9a1b-c81292ee2101" CreationDate="2010-07-19T17:53:19.337" UserId="968" Text="Buy a cookery book and experiment - it's far easier than you might imagine.  &#xD;&#xA;&#xD;&#xA;Maybe get someone you know to help you cook some meals for friends and family before you leave." />
  <row Id="3745" PostHistoryTypeId="6" PostId="2080" RevisionGUID="a28fccd3-063f-4631-b869-10694994338b" CreationDate="2010-07-19T17:53:49.070" UserId="67" Comment="edited tags" Text="&lt;best-practices&gt;&lt;cheap&gt;&lt;learning&gt;" />
  <row Id="3746" PostHistoryTypeId="6" PostId="1580" RevisionGUID="30439aea-06ff-4319-a8e3-fb345eb386a4" CreationDate="2010-07-19T17:55:19.877" UserId="67" Comment="edited tags" Text="&lt;health&gt;&lt;recipe&gt;&lt;children&gt;&lt;learning&gt;" />
  <row Id="3747" PostHistoryTypeId="2" PostId="2090" RevisionGUID="f86a0345-0e73-4e53-aa0d-e0abdfa29553" CreationDate="2010-07-19T17:56:28.067" UserId="995" Text="You can also use a food processor to knead dough if you have one. Just pull a fist size peice off and throw it in, the blade will kneed it. When done put in in a bowl and do the next fist size piece until all of your dough is done. It kneads a lot faster than a mixer so be careful." />
  <row Id="3748" PostHistoryTypeId="2" PostId="2091" RevisionGUID="276863d7-f5e9-48be-82d4-9fe4531a7be3" CreationDate="2010-07-19T17:59:01.103" UserId="968" Text="Buy a slow cooker.  They're cheap, and it will cook your food slowly in around 6 hours.&#xD;&#xA;&#xD;&#xA;Don't overcomplicate things:&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Slow_cooker" />
  <row Id="3749" PostHistoryTypeId="2" PostId="2092" RevisionGUID="fcfcd6c6-7418-4839-b66b-4ae45e52c474" CreationDate="2010-07-19T18:06:27.953" UserId="1012" Text="Can't comment directly due to rep limit, but I'm not sure Ryan Elkins above is correct. I'm fairly certain both allinase and LFS are found throughout the layers, though the &quot;core&quot; might contain a higher concentration. Certainly there's no gas contained in the central bulb.&#xD;&#xA;&#xD;&#xA;There's a couple of basic strategies for avoiding eye irritation:&#xD;&#xA;&#xD;&#xA;Avoid breaking cell walls&#xD;&#xA;-&#xD;&#xA;The enzymes and amino acids involved in producing the Onion Lachrymatory Factor (seriously!) are normally contained in the cells, and only become a problem when released in volume. Using a sharper knife will avoid mangling cell walls, creating more clean separations between layers, and reducing the amount of enzymes released.&#xD;&#xA;&#xD;&#xA;Slow down the reaction&#xD;&#xA;-&#xD;&#xA;I would guess the activity of both enzymes involved here peaks somewhere around room temperature, or maybe a little higher. You want to get out of this optimum range: either freeze the onion, or heat it beyond denaturation. The former is probably way more practical, since heating to denaturation will leave a soggy mess instead of an onion. You may also be able to deactivate the allinase by substantially altering the pH, for example by coating your knife in lye (not recommended) or lemon juice.&#xD;&#xA;&#xD;&#xA;Capture the reaction products&#xD;&#xA;-&#xD;&#xA;The OLF and the reaction intermediaries look to be fairly water soluble, so cutting under running water should take care of them with sufficient flow rate. &#xD;&#xA;&#xD;&#xA;I'm not sure what the mechanism behind the common candle suggestion is, OLF is a thial oxide and not very flammable. My best guess is that the rising air draws some of the irritant up and away from the area, but in that case a fan should work much better." />
  <row Id="3750" PostHistoryTypeId="2" PostId="2093" RevisionGUID="97a636aa-e110-4e64-a5b7-759929a4e9dd" CreationDate="2010-07-19T18:07:59.993" UserId="611" Text="To the best of my understanding, Tahini is a lot like honey in this respect. It has no moisture in it, and will therefore suck the life out of anything that tries to land on it.&#xD;&#xA;Theoretically, as long as there's no water there, it'll basically last forever.&#xD;&#xA;&#xD;&#xA;I usually keep mine in the fridge, not for temperature control but to keep the humidity away. I do live in a swamp though.&#xD;&#xA;I'm still using some I bought about 7 months ago, and it's fine.&#xD;&#xA;&#xD;&#xA;Once it's been prepared (i.e. mixed with water) it's good for 3-4 days.&#xD;&#xA;" />
  <row Id="3751" PostHistoryTypeId="2" PostId="2094" RevisionGUID="f9e3fc9f-608d-4d70-ac40-807abfbd3c1e" CreationDate="2010-07-19T18:08:02.613" UserId="624" Text="Watch Good Eats. Lots of them, or at least excerpts, are available online. Alton Brown teaches good technique, uses a variety of ingredients, and is refreshingly informative.&#xD;&#xA;&#xD;&#xA;Various cookbooks can provide inspiration. I like ones with pretty pictures, just for ideas.&#xD;&#xA;&#xD;&#xA;Learn good knife technique as soon as possible to avoid developing bad habits that so many occasional cooks have.&#xD;&#xA;&#xD;&#xA;Hang out on here, you'll probably learn a lot.&#xD;&#xA;&#xD;&#xA;You can find some resources for different types of cuisine. I would dedicate at least a year to learning about the food from a specific region to really develop a good understanding. Which regions depends on your availability (you don't want to try and cook Japanese if you live in the Midwestern US) and your personal tastes (do you like curry?).&#xD;&#xA;&#xD;&#xA;Going to restaurants and attempting to duplicate their flavors is a fun exercise, but it probably a bit challenging to a beginner. You can still go and find food you like, then find recipes online afterwords. Look at several recipes and find common ingredients, and experiment with different combinations of the ones that vary between versions of a dish. This will teach you the flavor effect of different spices, ingredients and techniques.&#xD;&#xA;&#xD;&#xA;I'd recommend a &quot;food bible&quot;, something like Joy of Cooking or How to Cook Everything, see http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to for other. Google works as well, but its a bit more difficult to operate with messy fingers." />
  <row Id="3752" PostHistoryTypeId="2" PostId="2095" RevisionGUID="a24cc7f9-79cd-4fc0-9e18-ca2c4bfc6259" CreationDate="2010-07-19T18:08:53.220" UserId="990" Text="Did you rinse the ribs well enough before cooking? Brined food should be rinsed several times to remove brining solids from the surface of the food before cooking." />
  <row Id="3756" PostHistoryTypeId="2" PostId="2097" RevisionGUID="3aff344f-3c96-46e7-a2dd-3516a307f398" CreationDate="2010-07-19T18:13:08.907" UserId="968" Text="Is the milk / cream too hot (/or cold) when you whisk it with the egg yolks?  Do you return the mixture to the pan and cook it for long enough (slowly enough?)&#xD;&#xA;&#xD;&#xA;Which recipe are you using?" />
  <row Id="3759" PostHistoryTypeId="2" PostId="2100" RevisionGUID="72471238-87d6-471b-8b3f-0468f254723b" CreationDate="2010-07-19T18:16:32.877" UserId="986" Text="This is really in the vein of &quot;advice to a young cook&quot; more than principles per se, but here goes:&#xD;&#xA;&#xD;&#xA;The most important piece of advice is very compatible with low quantities of money: cook! This is one of those things that is mostly learned through experience, so trial-and-error is likely to continue for some time. There will be times that it feels fruitless, but think of it this way: unless you screw up incredibly badly, at the end of the process you still get dinner.&#xD;&#xA;&#xD;&#xA;Coupled with this is the second cheap piece of advice: taste everything you can before serving and consider the seasoning. The easiest way for most people to improve their cooking is just to taste and season better.&#xD;&#xA;&#xD;&#xA;These two are good for other cuisines too ;-) Seriously, (interest) + (internet recipes) + (trial and error) = knowledge of other cuisines.&#xD;&#xA;&#xD;&#xA;I found a basic recipe book like the joy of cooking incredibly valuable. The recipes aren't the greatest, but if you want to know how to do something new (carve a chicken, make a stew, etc.) the advice is usually pretty fantastic. J of C plus the internet have you pretty much covered if you're a little willing to improvise.&#xD;&#xA;&#xD;&#xA;Equipment: you don't need a lot to get started. For a single person just starting out I'd get:&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;8&quot; chef's knife plus plastic cutting board&#xD;&#xA;&lt;li&gt;a medium-sized nonstick pot holding a gallon of water or so&#xD;&#xA;&lt;li&gt;12&quot; nonstick skillet&#xD;&#xA;&lt;li&gt;small roasting pan&#xD;&#xA;&lt;li&gt;silicone spatula&#xD;&#xA;&lt;li&gt;big honkin' wooden spoon&#xD;&#xA;&lt;li&gt;measuring cups/spoons&#xD;&#xA;&lt;li&gt;plastic strainer for pasta (also subs in as a strainer for other things)&#xD;&#xA;&lt;li&gt;big metal or plastic bowl; maybe a few of these&#xD;&#xA;&lt;li&gt;dinnerware&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;This stuff gets me through 90% of day-to-day cooking. There's other stuff you may want at some point (nonstick and heavier pans would be high on my list), but most things can be cooked with just this.&#xD;&#xA;&#xD;&#xA;Key cheapness advice: buy inexpensive meat and learn to cook it well. Tough and cheap cuts of beef or pork in braises or stews, roasted whole chickens, etc. It's more work than nonthreatening chicken breasts, but it's more broadening and better on the wallet.&#xD;&#xA;&#xD;&#xA;Lastly, links. You probably don't need me to tell you about epicurious or anything, so I'll stick with two:&#xD;&#xA;&#xD;&#xA;http://www.goodeatsfanpage.com/gefp/index.htm&#xD;&#xA;&#xD;&#xA;has transcripts of every episode of Good Eats, a basic and entertaining cooking TV show. The transcripts walk you through cooking a few things in extreme detail and are always useful when you're trying new stuff.&#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/tags/The%20Food%20Lab&#xD;&#xA;&#xD;&#xA;is an ongoing series of columns about food science for the home cook. Interesting, cheap, and a good source for fun and easy projects.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3761" PostHistoryTypeId="2" PostId="2101" RevisionGUID="1b6caf55-9fec-418f-8d2a-94781d06b7c8" CreationDate="2010-07-19T18:18:29.783" UserId="611" Text="You could try what I did in a similar situation. Go to the store, buy what's cheap for each category, go home and think what to make from it all.&#xD;&#xA;Remember to buy some form each category of carbs, protein, fatty-acids (B-vitamins), and fresh vegetables.&#xD;&#xA;Try to think back to things you've heard about or seen before.&#xD;&#xA;Chilli is a good start, not too hard, easy to fix, tasty and very cheap.&#xD;&#xA;&#xD;&#xA;The next step is to work out what you want to eat, or experiment with, and then read about 5 different recipes from wherever you can find them. See what suits your means and skills best and fly from there.&#xD;&#xA;&#xD;&#xA;In summation: it's easier than you think. It also helps if you don't mind failing occasionally, and getting food that is &quot;meh&quot; some of the time.&#xD;&#xA;&#xD;&#xA;There are two rules that stick with me from when I was 16 and started to cook:&#xD;&#xA;&#xD;&#xA; 1. Have fun with it. It matters more than you realize.&#xD;&#xA; 2. Always, always, under-season and under-spice. You can add more later.&#xD;&#xA;" />
  <row Id="3762" PostHistoryTypeId="2" PostId="2102" RevisionGUID="c90d2667-f185-4200-8606-6889e1de3f8c" CreationDate="2010-07-19T18:19:58.003" UserId="999" Text="Most recipes that I have made require a lot more rising time.  Usually an hour or more for each rise…some do best with 24 hours in the fridge for the second rise.   Certainly, there are some recipes that do call for less, but I expect that giving only 10 minutes for your first rise is not enough.  &#xD;&#xA;&#xD;&#xA;Also, you want to make sure that you are kneading the bread enough and not too much.  As a rule of thumb if I don't have a better guideline from the recipe, I will kneed the dough until a bit pinched off the dough ball will stretch about an inch before separating completely.&#xD;&#xA;" />
  <row Id="3763" PostHistoryTypeId="2" PostId="2103" RevisionGUID="d4137917-171f-401f-bbf1-12c25c59e7de" CreationDate="2010-07-19T18:22:28.497" UserId="1019" Text="I am new to making sushi and have gotten the hang of rolling it with the nori on the outside.  The problem is when I am trying to cut it into individual pieces, I often end up mangling it to the point where it looks like it would be unpleasant to eat it.  Is there a trick to getting a nice smooth cut through the roll?  The first one of the day seems to always be the worst." />
  <row Id="3764" PostHistoryTypeId="1" PostId="2103" RevisionGUID="d4137917-171f-401f-bbf1-12c25c59e7de" CreationDate="2010-07-19T18:22:28.497" UserId="1019" Text="Cutting Sushi Rolls" />
  <row Id="3765" PostHistoryTypeId="3" PostId="2103" RevisionGUID="d4137917-171f-401f-bbf1-12c25c59e7de" CreationDate="2010-07-19T18:22:28.497" UserId="1019" Text="&lt;cutting&gt;&lt;sushi&gt;" />
  <row Id="3766" PostHistoryTypeId="2" PostId="2104" RevisionGUID="fc1b032b-23d0-4b85-bb23-7e2c1b4ec806" CreationDate="2010-07-19T18:25:14.780" UserId="87" Text="ok get a very sharp knife (straight blade)&#xD;&#xA;&#xD;&#xA; - put the blade under water&#xD;&#xA; - tap the blade on the counter to rid of excess water&#xD;&#xA; - cut roll in half&#xD;&#xA; - repeat the process on the two portions&#xD;&#xA;&#xD;&#xA;make sure that you're using a long knife, and when you're cutting, don't seesaw, rather it should be one fluid motion" />
  <row Id="3768" PostHistoryTypeId="6" PostId="2045" RevisionGUID="7c6d597e-d03e-4631-ad27-08cd6d620141" CreationDate="2010-07-19T18:26:39.113" UserId="87" Comment="edited tags" Text="&lt;dessert&gt;&lt;custard&gt;&lt;creme-anglaise&gt;" />
  <row Id="3769" PostHistoryTypeId="2" PostId="2106" RevisionGUID="bb4967e1-b1fa-4fed-9b55-9a58d59e2ee1" CreationDate="2010-07-19T18:28:03.430" UserId="988" Text="chop the tops off a few bulbs and put salt pepper olive oil and balslamic vinigar. Bake at 450 F for 30 mins, peel and eat!" />
  <row Id="3770" PostHistoryTypeId="2" PostId="2107" RevisionGUID="0dcc3fc6-6c5d-4c33-b159-304a6642641f" CreationDate="2010-07-19T18:30:18.373" UserId="217" Text="I really like **roasting fennel seeds** and adding the result to dishes that call for ground beef or ground turkey.  It has the effect of making the meat taste a bit like sausage.  I've really enjoyed it in a meat lasagna." />
  <row Id="3771" PostHistoryTypeId="16" PostId="2107" RevisionGUID="0dcc3fc6-6c5d-4c33-b159-304a6642641f" CreationDate="2010-07-19T18:30:18.373" UserId="-1" />
  <row Id="3772" PostHistoryTypeId="6" PostId="1611" RevisionGUID="cff9851f-0fd8-42fc-81d0-0e774a52938a" CreationDate="2010-07-19T18:31:00.133" UserId="691" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;flavor&gt;&lt;orange&gt;" />
  <row Id="3773" PostHistoryTypeId="2" PostId="2108" RevisionGUID="ec2e6bff-6665-4601-893c-2e1689ace20e" CreationDate="2010-07-19T18:31:30.053" UserId="999" Text="A light brush with an egg wash will give you a nice color to your bread every time.&#xD;&#xA;&#xD;&#xA;Crack one egg into a bowl and add about ½ teaspoon of water.  Wisk the egg well.  After your dough is formed and ready for the oven, brush a light coating of the egg wash onto the dough and put it in the oven.  After that, cook as you normally would.  &#xD;&#xA;&#xD;&#xA;Another thing you can try is to use a recipe with a little sugar in it.  That will also help brown the crust as the sugar on the exterior of the dough will caramelize and give a nice color.&#xD;&#xA;&#xD;&#xA;I also agree with the other recommendations of cooking with some steam in the oven.  I do that every time&#xD;&#xA;I&#xD;&#xA;" />
  <row Id="3774" PostHistoryTypeId="5" PostId="2056" RevisionGUID="4dd0048b-c24f-45c7-9664-ae9639f606a8" CreationDate="2010-07-19T18:32:23.017" UserId="87" Comment="added 136 characters in body" Text="umm Extra virgin olive oil + butter &#xD;&#xA;&#xD;&#xA;or&#xD;&#xA;&#xD;&#xA;pork fat / beef fat / any form of fat&#xD;&#xA;&#xD;&#xA;if you think a &quot;fat&quot; your using is going to burn fast, then just add some oil to it. " />
  <row Id="3778" PostHistoryTypeId="5" PostId="2104" RevisionGUID="0660b3a9-ed19-43a9-b316-e81863f151e2" CreationDate="2010-07-19T18:33:05.730" UserId="87" Comment="added 53 characters in body" Text="ok get a very sharp knife (straight blade)&#xD;&#xA;&#xD;&#xA; - put the blade under water&#xD;&#xA; - tap the blade on the counter to rid of excess water&#xD;&#xA; - cut roll in half&#xD;&#xA; - repeat the process on the two portions&#xD;&#xA;&#xD;&#xA;make sure that you're using a long knife, and when you're cutting, don't seesaw, rather it should be one fluid motion&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;or do it as the comment below says :P" />
  <row Id="3779" PostHistoryTypeId="2" PostId="2110" RevisionGUID="ea43a330-6068-43b0-8d61-449328282b4b" CreationDate="2010-07-19T18:35:50.077" UserId="87" Text="orange blossom flower liquid. You can get it at most middle eastern food stores " />
  <row Id="3780" PostHistoryTypeId="2" PostId="2111" RevisionGUID="ca4ebb12-ac2a-43af-970a-4cb6b1d492e5" CreationDate="2010-07-19T18:36:37.843" UserId="1019" Text="My wife and I love eating sushi, and it seems like everywhere we go, they have a roll named after the city we were in.  Recently we stopped by a strip mall sushi place in a small town in VA, where we ordered the -insert location name here- roll.  It just so happened that when it arrived at the table, the nori was replaced by thinly sliced smoked ham and it had spicy sausage on the inside!&#xD;&#xA;&#xD;&#xA;What are some of the craziest sushi ideas you have would recommend trying in your own home?" />
  <row Id="3781" PostHistoryTypeId="1" PostId="2111" RevisionGUID="ca4ebb12-ac2a-43af-970a-4cb6b1d492e5" CreationDate="2010-07-19T18:36:37.843" UserId="1019" Text="Uncommon sushi rolls" />
  <row Id="3782" PostHistoryTypeId="3" PostId="2111" RevisionGUID="ca4ebb12-ac2a-43af-970a-4cb6b1d492e5" CreationDate="2010-07-19T18:36:37.843" UserId="1019" Text="&lt;sushi&gt;" />
  <row Id="3788" PostHistoryTypeId="16" PostId="2111" RevisionGUID="ca4ebb12-ac2a-43af-970a-4cb6b1d492e5" CreationDate="2010-07-19T18:41:00.583" UserId="1019" />
  <row Id="3789" PostHistoryTypeId="2" PostId="2114" RevisionGUID="90d17ffb-f317-4b4f-a3fd-9dc2d07e39b0" CreationDate="2010-07-19T18:43:47.330" UserId="16" Text="I use chef Tony's Miracle Blade... that's not a joke, it really works for me - but any other quality toothed knife should work. Of course the trick is that you just have to lean the blade on the nori roll, and then move the knife **without any pressure**! The slice has to be cut only by blade tooths!" />
  <row Id="3791" PostHistoryTypeId="2" PostId="2116" RevisionGUID="a8e7c629-131b-450f-8369-e1fca45de6bf" CreationDate="2010-07-19T18:44:49.310" UserId="87" Text="yours truly invented this bad sushi mix&#xD;&#xA;&#xD;&#xA;I once had left over sushi rice and left over turkey from the previous week, so I sautéed the turkey with some oil, finely chopped celery, radish, cilantro, and Worcestershire sauce. i then sprinkled some lime juice over the mixture. Let it cool and used it as a filling.&#xD;&#xA;&#xD;&#xA;IT wasn't that great, but it was an uncommon semi-delicious concoction&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3792" PostHistoryTypeId="16" PostId="2116" RevisionGUID="a8e7c629-131b-450f-8369-e1fca45de6bf" CreationDate="2010-07-19T18:44:49.310" UserId="-1" />
  <row Id="3794" PostHistoryTypeId="2" PostId="2118" RevisionGUID="5f0ee6bb-15df-4ec2-ab5d-8d057b4a7d1d" CreationDate="2010-07-19T18:47:28.853" UserId="1031" Text="I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses back on itself and comes out rock hard and, usually, undercooked (doughy). I've tried adding flour, which helped a little, but didn't cure the problem.  When I bake bread in the oven (hand-kneading, etc.) it comes out just fine.&#xD;&#xA;&#xD;&#xA;Some additional info: I've had similar problems with chocolate-chip cookies.  Recipes that work perfectly for other people collapse in our kitchen (even the recipe from the Nestle chocolate chips package).  My only theory is that since we live one block from a very large lake the air is somehow more humid, or dense, or something.  Adding almost twice as much flour to the cookies has make them stay up, but now they taste &quot;cakey.&quot;&#xD;&#xA;&#xD;&#xA;Does anyone know what might be going on and what I could try to help the problem?  I'm stabbing in the dark, since I don't know the science behind what's going on." />
  <row Id="3795" PostHistoryTypeId="1" PostId="2118" RevisionGUID="5f0ee6bb-15df-4ec2-ab5d-8d057b4a7d1d" CreationDate="2010-07-19T18:47:28.853" UserId="1031" Text="Why does my bread collapse in my  bread machine?" />
  <row Id="3796" PostHistoryTypeId="3" PostId="2118" RevisionGUID="5f0ee6bb-15df-4ec2-ab5d-8d057b4a7d1d" CreationDate="2010-07-19T18:47:28.853" UserId="1031" Text="&lt;baking&gt;&lt;bread&gt;&lt;cookies&gt;&lt;chocolate-chips-cookies&gt;" />
  <row Id="3797" PostHistoryTypeId="5" PostId="2078" RevisionGUID="dc1a9441-8f83-4e27-a809-8ba5e3315324" CreationDate="2010-07-19T18:49:29.503" UserId="990" Comment="added 1 characters in body" Text="Whatever oil is in your pantry. Canola, vegetable, peanut, or even olive oil (just don't ever cook with extra virgin olive oil) is perfectly fine. If you're trying to get a crust on the steak, just follow a few simple guidelines:&#xD;&#xA;&#xD;&#xA; 1. Allow steaks to come to room temperature before cooking.&#xD;&#xA; 2. Salt both sides of the steaks and allow them to sit for 15 - 20 minutes, pulling protein-laden moisture to the surface.&#xD;&#xA; 3. Only flip the steak once during cooking, and don't move it in the pan. Allow the meat to fully sear on each side before flipping/removing.&#xD;&#xA;&#xD;&#xA;If you like your steak a little more done, preheat an oven to 350F and sear the steak in an oven-safe pan (cast iron is my favorite). After flipping the steak place the entire pan in the oven and monitor temperature for doneness periodically with an instant read thermometer.&#xD;&#xA;&#xD;&#xA;Any quality, fresh oil is going to be fine for cooking. Don't allow your cooking oil to be exposed to light. This often means storing it in a cupboard or buying an opaque container. Exposure to light can cause oil to go rancid. Always close the oil container to prevent exposure to oxygen. Oil can oxidize and bring nasty flavors to your dishes. Don't overheat oil. That sulfury smell often associated with cooking is the result of burned cooking oil. It isn't supposed to smell that way and it brings bad flavors with it. You don't typically have to heat your burner beyond medium or med-high. If you're using a heavy vessel like cast iron just give it time to heat over the burner before cooking in it.&#xD;&#xA;&#xD;&#xA;Most of all, steak is delicious. Eat a lot of it! The more you cook it, the more you'll refine your method of cooking. Finally, don't be afraid to cook that steak over some charcoal. In my opinion, it's the only way to fly. Good luck!" />
  <row Id="3798" PostHistoryTypeId="2" PostId="2119" RevisionGUID="7beb72a1-fd70-4d66-9369-9625ceb23fd2" CreationDate="2010-07-19T18:51:28.237" UserId="1033" Text="Tomatoes will last longer if kept in the fridge, but I actually recommend against keeping them there. Tomatoes lose much of their flavor when their temperature is brought below 50 degrees F. Keep them in the pantry. They will still last a few days at least, and they'll taste a lot better." />
  <row Id="3799" PostHistoryTypeId="2" PostId="2120" RevisionGUID="75a3c441-9957-4361-b3fd-46e7affc7702" CreationDate="2010-07-19T18:52:39.623" UserId="203" Text="Guy Fieri makes what he calls &quot;Gringo Sushi&quot; at his restaurant Tex Wasabi.&#xD;&#xA;&#xD;&#xA;Never been there but I've seen him make a few different rolls on TV.&#xD;&#xA;&#xD;&#xA;Here is an example of one of his using pork and french fries.&#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/recipes/the-next-food-network-star/jackass-roll-recipe/index.html" />
  <row Id="3800" PostHistoryTypeId="16" PostId="2120" RevisionGUID="75a3c441-9957-4361-b3fd-46e7affc7702" CreationDate="2010-07-19T18:52:39.623" UserId="-1" />
  <row Id="3801" PostHistoryTypeId="2" PostId="2121" RevisionGUID="7b11c542-a9dd-47dd-b5f3-ac15e4dc85ed" CreationDate="2010-07-19T18:54:31.693" UserId="87" Text="I was on a trip to the middle east a year or so ago around mid spring.  I was offered what looked like a green plum. &#xD;&#xA;&#xD;&#xA;The taste was very sour and hard (not soft like a plum). The locals called it &quot;janarek&quot; and for the life of me I can't find it here in North America.&#xD;&#xA;&#xD;&#xA;The closest I've found were the yellow and golden plums&#xD;&#xA;&#xD;&#xA;the mysterious green plums I'm talking about are a bit smaller and lot crunchier. &#xD;&#xA;&#xD;&#xA;any ideas on what its name, and where I can buy it from?" />
  <row Id="3802" PostHistoryTypeId="1" PostId="2121" RevisionGUID="7b11c542-a9dd-47dd-b5f3-ac15e4dc85ed" CreationDate="2010-07-19T18:54:31.693" UserId="87" Text="mysterious green middle eastern plums" />
  <row Id="3803" PostHistoryTypeId="3" PostId="2121" RevisionGUID="7b11c542-a9dd-47dd-b5f3-ac15e4dc85ed" CreationDate="2010-07-19T18:54:31.693" UserId="87" Text="&lt;fruit&gt;&lt;fruits&gt;&lt;plums&gt;" />
  <row Id="3804" PostHistoryTypeId="2" PostId="2122" RevisionGUID="7e937578-d842-48b2-82aa-ba626da3da83" CreationDate="2010-07-19T18:56:51.547" UserDisplayName="Shane" Text="Putting tomatoes in the fridge destroys everything that makes them good to begin with. They will lose flavor, and their texture will become gritty and mealy. &#xD;&#xA;&#xD;&#xA;Yes, they will last longer before they go rotten. But if you've got an abundance of tomatoes, cook them down and do something with them, don't try to stretch out their existence at the expense of their splendor. " />
  <row Id="3805" PostHistoryTypeId="2" PostId="2123" RevisionGUID="102f82f5-88bf-4b87-8fe0-5a60c97ccf96" CreationDate="2010-07-19T18:57:54.010" UserId="46" Text="I don't keep plain cooked pasta or rice in the fridge for longer than 2 days. Both of these are starchy and pH neutral which makes a perfect environment for for mold / bacteria to grow." />
  <row Id="3806" PostHistoryTypeId="2" PostId="2124" RevisionGUID="b546e604-0b5f-4cbf-8220-dc020499d9df" CreationDate="2010-07-19T19:00:19.950" UserId="706" Text="As long as it's kept in an airtight jar, it can hold for more than one year after opening. However, as time passes Tehini tends to lose its flavor, so it's best used as soon after opening as possible." />
  <row Id="3807" PostHistoryTypeId="2" PostId="2125" RevisionGUID="a217289d-fd61-4f39-bd57-8cb7a045f0f7" CreationDate="2010-07-19T19:01:28.900" UserDisplayName="daniel" Text="Seconding the advice for Good Eats.&#xD;&#xA;&#xD;&#xA;I would also suggest picking up some good reference materials. Harold McGee's &lt;i&gt;On Food and Cooking&lt;/i&gt; (revised edition 2004) is absolutely indispensable. Off the top of my head, I'd also suggest picking up a copy of &lt;i&gt;Larousse Gastronomique&lt;/i&gt; (but get an earlier edition, many of the recent ones are not as good. I have the 1973 and it's excellent), anything by Saint Julia Child of course, and (surprisingly) Jamie Oliver's books are very good, very naturalistic cooking.&#xD;&#xA;&#xD;&#xA;In terms of actual dishes, my list of ten things everyone should know is posted in the thread that Joe linked above.&#xD;&#xA;&#xD;&#xA;Focus on learning techniques as opposed to recipes. That is how most culinary schools work. You learn recipes of course, but each one tends to be focused on teaching a specific technique; once you know the technique you can swap out ingredients at will.&#xD;&#xA;&#xD;&#xA;A few basics to know:&#xD;&#xA;- how to make a stock properly from scratch&#xD;&#xA;- how to make a roux&#xD;&#xA;- how to make a creme anglaise (which then means you've got french toast, creme caramel, creme brulee, flan, bread pudding all at your fingertips)&#xD;&#xA;- how to slice, chop, dice, julienne, brunoise&#xD;&#xA;- how to check for doneness, especially in the oven (hint: things are generally done or close to when they smell done, if that makes sense)&#xD;&#xA;- how and when to use different heating methods: saute, shallow fry, deep fry, roast, bake, braise&#xD;&#xA;- how to plan your meals so that leftovers (if any) get easily rolled over into another meal (e.g. today stirfry, tomorrow frittata!)" />
  <row Id="3808" PostHistoryTypeId="2" PostId="2126" RevisionGUID="0caf34c9-a246-4bed-854d-5ec4d474ed1c" CreationDate="2010-07-19T19:04:18.753" UserId="948" Text="Thomas Keller's Roast Chicken, it's simple yet delicious and provides a good base for everything going forward.  A good first recipe for anyone to learn and roll out for groups, small and large.  It will keep you full on the cheap and still impress your date.&#xD;&#xA;&#xD;&#xA;http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348" />
  <row Id="3809" PostHistoryTypeId="16" PostId="2126" RevisionGUID="0caf34c9-a246-4bed-854d-5ec4d474ed1c" CreationDate="2010-07-19T19:04:18.753" UserId="-1" />
  <row Id="3811" PostHistoryTypeId="2" PostId="2128" RevisionGUID="f7cb73d3-678a-4d45-bea3-2bf02294b4a0" CreationDate="2010-07-19T19:07:04.520" UserDisplayName="EdJ" Text="I always just take old coffee, add sugar then ice. Its just iced coffee, not rocket science." />
  <row Id="3812" PostHistoryTypeId="2" PostId="2129" RevisionGUID="7ff6fbce-3036-4e7c-9180-2f5f364a480b" CreationDate="2010-07-19T19:10:15.963" UserId="649" Text="Suggestions:&#xD;&#xA;&#xD;&#xA;Proof the yeast first by adding it to water at 115 degrees F along with sugar or honey.&#xD;&#xA;&#xD;&#xA;Add slightly more yeast, baking soda, or baking powder than the recipe calls for.&#xD;&#xA;&#xD;&#xA;Decrease the amount of salt in the recipe.&#xD;&#xA;&#xD;&#xA;Buy a barometer. Bake bread when air pressure is steady or rising. Don't bake when air pressure is dropping.&#xD;&#xA;&#xD;&#xA;Knead the dough longer/faster.&#xD;&#xA;&#xD;&#xA;Use filtered water instead of tap water.&#xD;&#xA;&#xD;&#xA;Try using different kinds of flour.&#xD;&#xA;&#xD;&#xA;Don't add more flour without adding more leavening agent." />
  <row Id="3813" PostHistoryTypeId="2" PostId="2130" RevisionGUID="149d294e-0e36-4291-98a1-df708f87cd18" CreationDate="2010-07-19T19:10:17.943" UserDisplayName="daniel" Text="I've had nigiri with green mango and raw beef. Heavenly, but perhaps not what you are looking for." />
  <row Id="3814" PostHistoryTypeId="16" PostId="2130" RevisionGUID="149d294e-0e36-4291-98a1-df708f87cd18" CreationDate="2010-07-19T19:10:17.943" UserId="-1" />
  <row Id="3815" PostHistoryTypeId="2" PostId="2131" RevisionGUID="07fcdbc6-87ce-4c4e-8101-15b2f09b24ed" CreationDate="2010-07-19T19:12:15.037" UserDisplayName="EdJ" Text="Make your own have some of the following on hand&#xD;&#xA;Soy sauce &#xD;&#xA;Soy sauce , dark&#xD;&#xA;Hot bean paste&#xD;&#xA;Black bean paste (dow see)&#xD;&#xA;rice wine or sake&#xD;&#xA;sesame oil&#xD;&#xA;Chili paste&#xD;&#xA;fish sauce (if you like thai/vietnamese style)&#xD;&#xA;vinegar&#xD;&#xA;brown sugar&#xD;&#xA;anjinomoto (msg)&#xD;&#xA;salt&#xD;&#xA;pepper&#xD;&#xA;garlic&#xD;&#xA;ginger&#xD;&#xA;&#xD;&#xA;Now you can make many simple dishes. Throw away the recipes, don't be to heavy handed." />
  <row Id="3817" PostHistoryTypeId="2" PostId="2133" RevisionGUID="4237d59e-e880-4a17-a88d-58df896d5707" CreationDate="2010-07-19T19:16:02.690" UserId="771" Text="I believe these are also known as [Greengages][1] in English speaking countries (well, in the UK, at least)&#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Greengage" />
  <row Id="3818" PostHistoryTypeId="2" PostId="2134" RevisionGUID="a3889eb3-2dcf-469e-88da-f4aaf7599a48" CreationDate="2010-07-19T19:16:29.847" UserId="183" Text="Maybe you had the [Greengage plum][1].  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]:http://www.nytimes.com/2004/09/01/dining/01GREE.html" />
  <row Id="3819" PostHistoryTypeId="2" PostId="2135" RevisionGUID="7bf64a7e-0518-4fda-b67c-2b1122b19363" CreationDate="2010-07-19T19:23:33.793" UserDisplayName="Bek" Text="Try using some additional flavoring syrups, such as vanilla or caramel.  " />
  <row Id="3820" PostHistoryTypeId="2" PostId="2136" RevisionGUID="69aeca24-3669-4ac0-bcfa-faef48d7d97c" CreationDate="2010-07-19T19:24:56.863" UserId="611" Text="Since we don't drink alcohol at home, I don't ever have real wine at home.&#xD;&#xA;I do keep a bottle of vermouth (Martini Rosso specifically) to use a substitute for red wine sometimes. Use about 1/3 of the amount of wine you'd use.&#xD;&#xA;&#xD;&#xA;I also use Balsamic vinegar works well if you're making a thick sauce or casserole.&#xD;&#xA;&#xD;&#xA;As for white wines, I don't cook things that require it often. When I do I'll usually use a combination of Mirin (japanese rice thingy) and some sugar.&#xD;&#xA;" />
  <row Id="3821" PostHistoryTypeId="2" PostId="2137" RevisionGUID="e8e7503c-912b-4a2c-adfc-fee3aa75f8d5" CreationDate="2010-07-19T19:31:54.867" UserId="990" Text="The cookie deal may not be related. Cookies made with a higher butter-to-shortening ratio will spread and harden due to the butter melting. If you're using a lot of butter, that's the answer there.&#xD;&#xA;&#xD;&#xA;Then, if I'm right about your cookies, it sounds like you bread machine could just very well be broken. The &quot;undercooked&quot; remark being the ultimate clue." />
  <row Id="3823" PostHistoryTypeId="2" PostId="2138" RevisionGUID="211c153f-bdc7-4252-ae6a-69bf7ba26143" CreationDate="2010-07-19T19:38:44.257" UserId="359" Text="I cover my roll with a sheet of plastic wrap, then hold it gently while cutting. (I tend to make inside-out rolls, and the plastic helps with keeping the rice together but also helps with the roll's overall stability while slicing.)" />
  <row Id="3824" PostHistoryTypeId="2" PostId="2139" RevisionGUID="f8f8a01f-d549-43c0-89a3-3c9e5ec1ad47" CreationDate="2010-07-19T19:39:58.717" UserId="990" Text="You can replace the moisture provided by wine with just about any flavorful liquid, but you won't replicate the flavor. Vinegars will be the closest, but they are much more acidic. Stocks and broths can help boost flavor, but they will bring with them a lot of sodium. The list goes on, as shown by the other contributors here.&#xD;&#xA;&#xD;&#xA;The main thing to be mindful of is what these substitutions bring with them (acidity, salt, sweetness, etc) and compensate for it by adding or subtracting other ingredients. Add a bit of sugar to offset the acidity of vinegar or backoff on the salt when adding stock. Substitutions are an advanced skill, sometimes even a black art, and this is why." />
  <row Id="3825" PostHistoryTypeId="2" PostId="2140" RevisionGUID="9a422637-2de9-4e36-9014-db1fac100403" CreationDate="2010-07-19T19:40:20.010" UserId="649" Text="I like to make teriyaki, sweet and sour, and sesame ginger stir-fry's." />
  <row Id="3826" PostHistoryTypeId="5" PostId="2137" RevisionGUID="b0d8d022-1864-40b0-b6b6-65b3152b9ed9" CreationDate="2010-07-19T19:41:07.933" UserId="990" Comment="added 1 characters in body" Text="The cookie deal may not be related. Cookies made with a higher butter-to-shortening ratio will spread and harden due to the butter melting. If you're using a lot of butter, that's the answer there.&#xD;&#xA;&#xD;&#xA;Then, if I'm right about your cookies, it sounds like your bread machine could just very well be broken. The &quot;undercooked&quot; remark being the ultimate clue." />
  <row Id="3827" PostHistoryTypeId="2" PostId="2141" RevisionGUID="cfa80aad-454b-4755-ba85-6fd0e2b994bb" CreationDate="2010-07-19T19:41:59.677" UserId="1046" Text="Its a bit on the pricy side, but I really like the House of Tsang Szechuan Spicy sauce.&#xD;&#xA;&#xD;&#xA;My typical recipe is something like:&#xD;&#xA;&#xD;&#xA;1. Fry some Tofu if you want it vegetarian&#xD;&#xA;2. Blanch some broccoli or other larger/crispier vegetables&#xD;&#xA;  1. Boil enough salt water to submerge the broccoli&#xD;&#xA;  2. Add the broccoli for around 45 seconds to a minute&#xD;&#xA;  3. Drain the broccoli and run it under cold water (or better yet put it in ice water)&#xD;&#xA;3. If you want meat (I love meat, but actually prefer this recipe with just tofu), start frying it in a wok with some pre-heated oil.&#xD;&#xA;4. In another wok with pre-heated oil add things like onions (I prefer green or vidalia), sliced bell peppers and a little bit of garlic. Pour a little bit of soy sauce in if you like too.&#xD;&#xA;5. The meat probably needs to cook a little bit longer than the vegetables, although if you slice it thinly enough you can cook the meat with the vegetables (combine steps 3 and 4).  Otherwise try to time things so the vegetables will have about a minute to cook before the meat is fully cooked.&#xD;&#xA;6. Mix the meat, tofu and vegetables (including the broccoli) in one of the woks, add some of the Szechuan sauce (not too much, its a little spicy) and cook for another 30 seconds or so. If you cook too long the broccoli will tend to get too soft.&#xD;&#xA;&#xD;&#xA;Really the key is blanching the broccoli, the rest of it is fairly straightforward.&#xD;&#xA;" />
  <row Id="3828" PostHistoryTypeId="2" PostId="2142" RevisionGUID="a2f99e6e-f1a4-49e4-84ac-57249077f85b" CreationDate="2010-07-19T19:43:24.260" UserId="1052" Text="Mastering the Art of French Cooking does a fantastic job of teaching what you need to do to cook all of the classic French recipes and why you need to do it the way that is recommended.&#xD;&#xA;&#xD;&#xA;Can anyone recommend similar books for Northern and Southern Italian, Spanish, Mexican, Japanese, Chinese (Cantonese, Szechuan ...) ... etc?" />
  <row Id="3829" PostHistoryTypeId="1" PostId="2142" RevisionGUID="a2f99e6e-f1a4-49e4-84ac-57249077f85b" CreationDate="2010-07-19T19:43:24.260" UserId="1052" Text="I love &quot;Mastering the Art of French Cooking&quot;.  Can someone recommend similar books for other cuisines?" />
  <row Id="3830" PostHistoryTypeId="3" PostId="2142" RevisionGUID="a2f99e6e-f1a4-49e4-84ac-57249077f85b" CreationDate="2010-07-19T19:43:24.260" UserId="1052" Text="&lt;italian-cuisine&gt;&lt;cook-books&gt;&lt;chinese&gt;" />
  <row Id="3831" PostHistoryTypeId="2" PostId="2143" RevisionGUID="75516bb7-51ff-4663-8148-78c7bedc106d" CreationDate="2010-07-19T19:46:37.560" UserId="990" Text="If you love books on cooking that explain the what *and* the why, here are two for you:&#xD;&#xA;&#xD;&#xA; - &quot;On Food and Cooking&quot; by Harold McGee&#xD;&#xA; - &quot;Cookwise&quot; by Shirley O. Corriher" />
  <row Id="3832" PostHistoryTypeId="2" PostId="2144" RevisionGUID="32b70c29-a727-417e-b135-330142e039ff" CreationDate="2010-07-19T19:48:08.883" UserId="1054" Text="This is a great book for Mexican Food. &#xD;&#xA;&#xD;&#xA;http://www.amazon.co.uk/Mexican-Food-Simple-Thomasina-Miers/dp/0340994975/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279568735&amp;sr=1-1&#xD;&#xA;&#xD;&#xA;This lady was in Master Chef UK and was a fantastic chef in the competition.&#xD;&#xA;&#xD;&#xA;Not sure if it is a 'Mastering the Art Of' type of book, but she has some great ideas on food." />
  <row Id="3833" PostHistoryTypeId="2" PostId="2145" RevisionGUID="de615e34-3bb1-495f-9a46-5f1b074cb2dc" CreationDate="2010-07-19T19:50:01.373" UserId="771" Text="I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to hot-smoke, or cold-smoke? what would the smallest practical amount to attempt?" />
  <row Id="3834" PostHistoryTypeId="1" PostId="2145" RevisionGUID="de615e34-3bb1-495f-9a46-5f1b074cb2dc" CreationDate="2010-07-19T19:50:01.373" UserId="771" Text="How would I go about home smoking a ham joint?" />
  <row Id="3835" PostHistoryTypeId="3" PostId="2145" RevisionGUID="de615e34-3bb1-495f-9a46-5f1b074cb2dc" CreationDate="2010-07-19T19:50:01.373" UserId="771" Text="&lt;technique&gt;&lt;smoking&gt;" />
  <row Id="3836" PostHistoryTypeId="2" PostId="2146" RevisionGUID="a81adfee-6b57-4c07-b383-d5ee703d07fc" CreationDate="2010-07-19T19:52:52.257" UserId="3069" Text="I'm unable to reply to comment yet so I'll ask here.&#xD;&#xA;&#xD;&#xA;For cold-brewed iced coffee, anybody figured out the best ratio for water/coffee and also for ice coffee/sugar/milk or cream?" />
  <row Id="3837" PostHistoryTypeId="2" PostId="2147" RevisionGUID="ec480876-4bea-44cc-b13e-242e508c3d83" CreationDate="2010-07-19T19:53:33.330" UserId="295" Text="It may be because of the type of yeast being used.  Quick-cooking bread machines (1 hour cycle) typically requires &quot;instant&quot; yeast which rises much faster.  Standard-cooking bread machines (2-3 hour cycle) need regular yeast, which is active longer.  It sounds like you're using instant yeast in a standard recipe; thus the yeast stops working before the bread machine gets to the second rise cycle.  Under-cooking may be because the resultant dough is denser than the machine expects, thus doesn't heat through in time.&#xD;&#xA;&#xD;&#xA;Unfortunately the trade names for &quot;Regular Active Dry&quot; yeast and &quot;Instant Dry&quot; yeast can be very confusing." />
  <row Id="3838" PostHistoryTypeId="2" PostId="2148" RevisionGUID="3a3c2301-3719-456b-af62-790d04542ec8" CreationDate="2010-07-19T19:54:40.163" UserId="1046" Text="My advice is to look for books that explain techniques (and maybe their history), as opposed to just listing recipes. Once you understand the techniques, make some recipes where you get to use those techniques in order to familiarize yourself first-hand with the techniques and ingredients.&#xD;&#xA;&#xD;&#xA;Then just start experimenting. Once you understand how different ingredients affect the flavor of your dishes, and you understand how to use those ingredients, it becomes easy to modify existing recipes or create your own. Certainly you can get to this point just by experimenting, but I found that once I focused on the technique my rate of improvement grew significantly." />
  <row Id="3839" PostHistoryTypeId="2" PostId="2149" RevisionGUID="7fd6c620-6295-443f-a456-64e3e5c31a09" CreationDate="2010-07-19T19:54:51.037" UserDisplayName="k_c" Text="I freeze the butter first and use a food processor - then freeze the mixture before rolling it out.  Butter is just tastier than lard - I'll sacrifice a little flakiness for much more flavor." />
  <row Id="3840" PostHistoryTypeId="2" PostId="2150" RevisionGUID="00de8342-cfc3-4bf3-8f4f-c7d359303347" CreationDate="2010-07-19T19:59:05.080" UserDisplayName="k_c" Text="Bittman's How to Cook Everything.  What's cool is that I know I can pick anything up from the market and know that he'll have a good, simple recipe for it with ingredients I already have." />
  <row Id="3841" PostHistoryTypeId="16" PostId="2150" RevisionGUID="00de8342-cfc3-4bf3-8f4f-c7d359303347" CreationDate="2010-07-19T19:59:05.080" UserId="-1" />
  <row Id="3842" PostHistoryTypeId="2" PostId="2151" RevisionGUID="a0ec1a1c-0742-4570-be7f-b2736a8f77d9" CreationDate="2010-07-19T20:00:46.183" UserId="3069" Text="[tomato sauce with onion and butter][1], it's really simple, cheap and tasty.&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2010/01/tomato-sauce-with-butter-and-onions/" />
  <row Id="3843" PostHistoryTypeId="16" PostId="2151" RevisionGUID="a0ec1a1c-0742-4570-be7f-b2736a8f77d9" CreationDate="2010-07-19T20:00:46.183" UserId="-1" />
  <row Id="3844" PostHistoryTypeId="2" PostId="2152" RevisionGUID="879fd8df-759f-4bbd-96dd-9af8fb441712" CreationDate="2010-07-19T20:02:54.150" UserId="1050" Text="In my family we use it to make [Kroppkaka][1] - a traditional Swedish dish.  It's a bit heavy for the summer months though... :-)&#xD;&#xA;&#xD;&#xA;Salt pork is also used as a &quot;home remedy&quot; for small skin infections (from cuts, splinters, that sort of thing).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kroppkaka" />
  <row Id="3845" PostHistoryTypeId="2" PostId="2153" RevisionGUID="07546222-9f7c-4abb-902a-ce356f3cb719" CreationDate="2010-07-19T20:03:50.453" UserId="243" Text="If you don't want to cold-brew, you can make coffee as you normally would and refrigerate before using. This works better than adding ice cubes to hot coffee, since the melting ice dilutes the coffee." />
  <row Id="3846" PostHistoryTypeId="2" PostId="2154" RevisionGUID="b52db152-faf8-491a-a2c6-2f8712567cf4" CreationDate="2010-07-19T20:14:09.337" UserId="624" Text="Always hot smoke pork. Unless you know what you're doing. In which case you'd know that.&#xD;&#xA;&#xD;&#xA;Look at [this][1] for ideas on how to make a cheap home smoker that will work for you.&#xD;&#xA;&#xD;&#xA;Before smoking anything, brine it and let it sit uncovered in the fridge for a day. This allows the surface protein to dry, and this helps to develop the smoke flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://encrypted.google.com/search?q=good+eats+smoker" />
  <row Id="3847" PostHistoryTypeId="2" PostId="2155" RevisionGUID="c6ffb556-4bae-4499-8a17-554854d4d36c" CreationDate="2010-07-19T20:16:39.610" UserDisplayName="mrbmc" Text="liquid smoke + crockpot" />
  <row Id="3848" PostHistoryTypeId="5" PostId="2154" RevisionGUID="b545663f-0384-468f-bafa-dbbf47587926" CreationDate="2010-07-19T20:19:54.843" UserId="624" Comment="added 777 characters in body" Text="Always hot smoke pork. Unless you know what you're doing. In which case you'd know that.&#xD;&#xA;&#xD;&#xA;Look at [this][1] for ideas on how to make a cheap home smoker that will work for you.&#xD;&#xA;&#xD;&#xA;In general, you need:&#xD;&#xA;&#xD;&#xA; - a heat source (hot plate works well)&#xD;&#xA; - container for wood chips/sawdust (skillet works and helps modulate and spread heat)&#xD;&#xA; - housing (any kind of box thing: cardboard, wood, ceramic, an existing grill... it just needs to seal and maintain a bit of heat)&#xD;&#xA; - a rack for the food to be smoked (or you could use rope and hang food as in smoke houses)&#xD;&#xA; - thermometer (poke it into the top or the side to keep an eye on things)&#xD;&#xA;&#xD;&#xA;Put it all together, put the sawdust into the skillet, turn it on, and adjust for desired temperature. I'd recommend 200-250 for pork. &#xD;&#xA;&#xD;&#xA;You may also want to put a second hotplate in with boiling water, or splash a bit of water in the smoke pan on occasion to keep the inside moist when smoking for long periods.&#xD;&#xA;&#xD;&#xA;Before smoking anything, brine it and let it sit uncovered in the fridge for a day. This allows the surface protein to dry, and this helps to develop the smoke flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://encrypted.google.com/search?q=good+eats+smoker" />
  <row Id="3849" PostHistoryTypeId="2" PostId="2156" RevisionGUID="e105042f-9926-4578-a878-61da3658bdc8" CreationDate="2010-07-19T20:21:07.040" UserId="1064" Text="There was a [New York Times article][1] from 2007 on cold-brewed iced coffee. I've used their method ever since it was published. Essentially, it is Dennis's version from above, but it makes a more concentrated brew that you can dilute with water or milk. I typically use about 3 parts concentrate to 1 part milk and sometimes stir in a Splenda packet.&#xD;&#xA;&#xD;&#xA;Recipe:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. In a jar, stir together 1/3 cup ground coffee (medium-coarse grind is best) and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.&#xD;&#xA;&#xD;&#xA;2. Strain twice through a coffee filter, a fine-mesh sieve [*my preference*]  or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.&#xD;&#xA;&#xD;&#xA;Yield: Two drinks.&#xD;&#xA;&#xD;&#xA;NOTE: To make hot coffee, dilute concentrate one-to-one with water and heat in the microwave.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2007/06/27/dining/27coff.html" />
  <row Id="3850" PostHistoryTypeId="2" PostId="2157" RevisionGUID="8db228a0-add6-42d0-85a7-b2adc5a9d717" CreationDate="2010-07-19T20:29:06.583" UserId="184" Text="Sardines, being so salty and fishy, need something to soften the taste. I find hard-boiled egg to be an excellent accompaniment, with this in mind.&#xD;&#xA;&#xD;&#xA;For a very simple open-faced sandwich, ideally on some dark-grain bread, top a layer of sardine filets with slices of hard-boiled egg. Lightly salted and peppered with a little bit of red onion, as a garnish, this is a really nice way to enjoy the fish. This is a [really common snack][1], out here in Estonia.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kuduvkoeraomanik.blogspot.com/2010/03/puhas-klassika.html" />
  <row Id="3851" PostHistoryTypeId="2" PostId="2158" RevisionGUID="f1b39bcc-2dc1-4c22-94fd-71c4e79c1c7a" CreationDate="2010-07-19T20:29:07.257" UserId="1064" Text=" - The New Best Recipe (America's Test&#xD;&#xA;   Kitchen)&#xD;&#xA; - How to Cook Everything&#xD;&#xA; - The Balthazar Cookbook&#xD;&#xA; - The Silver Spoon&#xD;&#xA; - 660 Curries Ad Hoc at Home" />
  <row Id="3852" PostHistoryTypeId="16" PostId="2158" RevisionGUID="f1b39bcc-2dc1-4c22-94fd-71c4e79c1c7a" CreationDate="2010-07-19T20:29:07.257" UserId="-1" />
  <row Id="3853" PostHistoryTypeId="2" PostId="2159" RevisionGUID="d4116a82-6415-4615-89c9-b3860b45d5a9" CreationDate="2010-07-19T20:37:40.667" UserId="220" Text="Simple and easy is to sprinkle with [berbere][1], which is actually easy to make at home (though it requires blending a lot of spices). &#xD;&#xA;&#xD;&#xA;[Old Bay][2] would be another fine topping. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Berbere&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Old_Bay_Seasoning" />
  <row Id="3854" PostHistoryTypeId="2" PostId="2160" RevisionGUID="435869ae-8e4e-4a30-9c30-7d44c3293006" CreationDate="2010-07-19T20:40:27.430" UserId="1064" Text="I agree that Szechuan peppercorns are quite unique and they are indispensable for cooking Szechuan dishes. Actually the dried fruit pod of a species of ash tree and not pepper at all, the spice imparts the sensation of *ma la* (literally, &quot;numbing and spicy&quot;). It is not painfully spicy or hot in the way that capsaicin can be, but does create a tingling, numbing effect that is often desired in Chinese, and especially Szechuan, cuisine." />
  <row Id="3855" PostHistoryTypeId="16" PostId="2160" RevisionGUID="435869ae-8e4e-4a30-9c30-7d44c3293006" CreationDate="2010-07-19T20:40:27.430" UserId="-1" />
  <row Id="3856" PostHistoryTypeId="2" PostId="2161" RevisionGUID="37bcb1ed-fde7-4c3b-856d-8322709a859e" CreationDate="2010-07-19T20:44:05.737" UserId="1071" Text="I treat Pasta alla Amatriciana as a recipe template and freely substitute almost any smoked meat.  I find salt pork works well for this.  Briefly:&#xD;&#xA;&#xD;&#xA;Cut salt pork into small cubes (or use pancetta, or guancinale, or bacon, or pretty much any salty smoky pork product).  Brown in a large pan or casserole.  Remove to paper towels to drain.&#xD;&#xA;&#xD;&#xA;In the fat left behind, (or take out some of the fat if it's more than a heavy coating), cook a large onion, chopped -- somewhat hotter than a sweat, but not a full-on saute.    You want some carmelization, but not to burn it.  Salt at beginning of cooking to help onions release their juices.&#xD;&#xA;&#xD;&#xA;After about eight minutes, add a clove of two of garlic, minced, a sprinkling of red pepper flakes -- let that heat for half a minute or so -- then add a can of whole tomatoes (28 ozs), or fresh tomatoes if they are perfectly in season, otherwise canned is probably better.  Wash your hands and break the tomatoes up with your fingers right in the cooking vessel.  (You could seed them over the sink first, but I don't usually bother).  Add the salt pork or other meat back in and let the whole thing simmer until saucy.  Could be ten minutes if you are in a hurry, or more like 40 minutes if you aren't ready to eat yet.&#xD;&#xA;&#xD;&#xA;Green herbs can be added near end of cooking, or not.  Handfulls of fresh parsley, for example.  Or nothing.  Just use what you have on hand. &#xD;&#xA;&#xD;&#xA;Serve over spaghetti or other pasta, with genourous pecorino or parmesan grated on it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3857" PostHistoryTypeId="2" PostId="2162" RevisionGUID="2aadff72-9f8b-4898-af12-e582beb3ca09" CreationDate="2010-07-19T20:44:08.843" UserId="986" Text="http://joepastry.com/index.php?title=troubleshooting_macarons&amp;more=1&amp;c=1&amp;tb=1&amp;pb=1&#xD;&#xA;&#xD;&#xA;The point of leaving the cookies to sit on the pan is to dry out the skin so it'll solidify better. I'd suggest resting longer (up to 50 minutes) or using a hotter oven." />
  <row Id="3859" PostHistoryTypeId="2" PostId="2163" RevisionGUID="bb2822da-842a-4a17-863c-3b142ff3be06" CreationDate="2010-07-19T21:29:19.600" UserId="87" Text="I use an easy technique ... i mix together an egg wash with melted butter, shove it in a spritzer (a spraying machine) and spray the bread about 5 minutes before it's done. I then switch the heat to broiler for 5 minutes, ..... voila!" />
  <row Id="3860" PostHistoryTypeId="2" PostId="2164" RevisionGUID="4c88b066-a539-4a3b-a7ed-07a3117feb86" CreationDate="2010-07-19T21:37:23.660" UserId="1077" Text="How do you cook quinoa . I mean what equipement do you use ( electric cooker , pressure cooker , stove top )? Do you add spices or vegetables to it while cooking it ?" />
  <row Id="3861" PostHistoryTypeId="1" PostId="2164" RevisionGUID="4c88b066-a539-4a3b-a7ed-07a3117feb86" CreationDate="2010-07-19T21:37:23.660" UserId="1077" Text="How do you cook quinoa ?" />
  <row Id="3862" PostHistoryTypeId="3" PostId="2164" RevisionGUID="4c88b066-a539-4a3b-a7ed-07a3117feb86" CreationDate="2010-07-19T21:37:23.660" UserId="1077" Text="&lt;technique&gt;" />
  <row Id="3866" PostHistoryTypeId="2" PostId="2166" RevisionGUID="1b2cc164-3ef3-426f-8bd9-f546f0e27c7d" CreationDate="2010-07-19T21:45:08.610" UserId="87" Text="I use it in 3 different ways:&#xD;&#xA;&#xD;&#xA; 1. &quot;Raw&quot;: I put it as a crust for many of my breads, or deep fry coatings.&#xD;&#xA; 2. Boiled: I boil it like couscous and enjoy it that way as a rice substitute.&#xD;&#xA; 3. Flour substitute: I usually substitute it for flour (max of a 1/2 cup). " />
  <row Id="3869" PostHistoryTypeId="2" PostId="2169" RevisionGUID="725d7496-ef7f-41d3-9e7b-b823216395a4" CreationDate="2010-07-19T22:03:07.470" UserDisplayName="spicklebee" Text="Most of the recipes/info I've read says humidity plays a big factor in these. Definitely don't make on a humid day and try to have as 'dry' a kitchen as possible when you start these. The fridge might be too wet of an environment to let these dry out. Also, all the recipes I've read say to let the eggs &quot;cure&quot; on the counter for at least 24 hours. &#xD;&#xA;&#xD;&#xA;To be fair - I haven't had much luck with these but I only tried once and it happened to be a crazy humid day. Of course I read the &quot;no humidity&quot; bit after my somewhat sad results. " />
  <row Id="3873" PostHistoryTypeId="2" PostId="2171" RevisionGUID="ae2c47e5-467d-45e1-b310-2340081d5990" CreationDate="2010-07-19T22:29:12.473" UserId="1082" Text="Quinoa naturally contains a bitter compound on the outside of the seed.  Usually you have to rinse the quinoa to remove the bitterness but most commercial quinoa seems to have already been rinsed.  So, I no longer rinse my quinoa.  If you have time, it's nice to heat a pan and add the quinoa and toast it a little (for a nutty flavor and fluffier texture), then add water and salt.  I typically bring the water to a boil (2 cups water to 1 cup quinoa plus 1/4 tsp salt), cover and reduce the heat to a simmer for 10-20 minutes (or until the little tails release).  Lately I've found that using a rice cooker is a no-fuss way to prepare quinoa.  I usually just do quinoa, water and sea salt but you can add spices while cooking it if you want to enhance the flavor.  I would add vegetables afterwards. Quinoa is so quick-cooking I wouldn't see the need for a pressure cooker." />
  <row Id="3874" PostHistoryTypeId="2" PostId="2172" RevisionGUID="fbd55720-a7d2-4c2c-8974-80d3f8c3fffa" CreationDate="2010-07-19T22:30:35.530" UserId="1081" Text="Boil a reasonably large pan of water with a small pinch of salt, then take it off the heat.  Crack the eggs gently into the water so they lie separately from each other.  Leave them for about three minutes and they're done.  Voila!&#xD;&#xA;&#xD;&#xA;BTW: I don't stir the water as I fond this can make the white separate from the yolk." />
  <row Id="3875" PostHistoryTypeId="2" PostId="2173" RevisionGUID="f7e9278a-b7db-41be-9c2c-16f22689d2d8" CreationDate="2010-07-19T22:33:22.140" UserId="557" Text="Mimi Sheraton's classic *The German Cookbook* comes to mind - similar era, comprehensive, etc.&#xD;&#xA;&#xD;&#xA;Diana Kennedy's *The Cuisines of Mexico* also.&#xD;&#xA;" />
  <row Id="3876" PostHistoryTypeId="2" PostId="2174" RevisionGUID="07d9519c-b1a7-40e9-bd3f-4a94b275c124" CreationDate="2010-07-19T22:35:47.050" UserDisplayName="Grannys Daughter" Text="Store the pasta in the fridge in water. Water should just cover the pasta. It will keep for a good while. Better yet, when you drain and heat it in the microwave, it will taste good as new." />
  <row Id="3877" PostHistoryTypeId="2" PostId="2175" RevisionGUID="b53f3a1b-3bc6-4b96-b60f-63c6cc8ff6e0" CreationDate="2010-07-19T22:39:03.847" UserId="1083" Text="I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be.&#xD;&#xA;&#xD;&#xA;I pan on using peppers for canning &amp; chili." />
  <row Id="3878" PostHistoryTypeId="1" PostId="2175" RevisionGUID="b53f3a1b-3bc6-4b96-b60f-63c6cc8ff6e0" CreationDate="2010-07-19T22:39:03.847" UserId="1083" Text="Culinarily Flexible Pepper" />
  <row Id="3879" PostHistoryTypeId="3" PostId="2175" RevisionGUID="b53f3a1b-3bc6-4b96-b60f-63c6cc8ff6e0" CreationDate="2010-07-19T22:39:03.847" UserId="1083" Text="&lt;pepper&gt;&lt;chilli&gt;&lt;canning&gt;" />
  <row Id="3880" PostHistoryTypeId="2" PostId="2176" RevisionGUID="22f34d30-65bb-4e73-ac07-6678fd853356" CreationDate="2010-07-19T22:40:35.777" UserId="1081" Text="What's your recipe and technique for the best Genovese Pesto?&#xD;&#xA;&#xD;&#xA;I use basil, paremsan, garlic, pine nuts (very lightly toasted first), olive oil (extra virgin) and I like a little lemon juice too.  I use a food processor to blend it and serve onto spaghetti (bit it also works great spread over one layer of bread in a steak sandwich). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="3881" PostHistoryTypeId="1" PostId="2176" RevisionGUID="22f34d30-65bb-4e73-ac07-6678fd853356" CreationDate="2010-07-19T22:40:35.777" UserId="1081" Text="How to make the best Genovese pesto?" />
  <row Id="3882" PostHistoryTypeId="3" PostId="2176" RevisionGUID="22f34d30-65bb-4e73-ac07-6678fd853356" CreationDate="2010-07-19T22:40:35.777" UserId="1081" Text="&lt;basil&gt;" />
  <row Id="3883" PostHistoryTypeId="2" PostId="2177" RevisionGUID="599c5665-517f-444f-a804-d3df03981f07" CreationDate="2010-07-19T22:42:34.527" UserId="203" Text="Growing peppers of the proper heat level I think will be the most important.&#xD;&#xA;&#xD;&#xA;If you like a lot of spice and grow Jalapeno peppers, then everything is going to taste like Jalapeno because you have to use a lot to get your desired heat level.&#xD;&#xA;&#xD;&#xA;If you have the appropriate heat level pepper, then a little goes a long way in a dish and you will feel it much more than you taste it.&#xD;&#xA;&#xD;&#xA;Here is a page with a nice list of peppers with ratings from the Scoville Scale (also explained on the page) http://ushotstuff.com/Heat.Scale.htm" />
  <row Id="3885" PostHistoryTypeId="2" PostId="2178" RevisionGUID="c873e226-0a27-47c0-9a3f-7d65d5c9a006" CreationDate="2010-07-19T22:52:13.043" UserId="557" Text="I use a food processor too, but recently I started doing the cheese, the nuts + oil + garlic, and the greens separately. I mix them by hand to finish.&#xD;&#xA;&#xD;&#xA;I toast the nuts in the oil with most of the garlic before chopping that. I think it improves the taste a lot. Also I often use pistachio nuts (not &quot;authentic&quot;, though &quot;authentic pesto&quot; is mostly a 20th century fabrication by the Italian food industry) and/or almonds in addition to pine nuts.&#xD;&#xA;&#xD;&#xA;Because I make it for my kids, I often add a bunch of fresh spinach (six ounce pre-washed bag, usually). It barely affects the taste (certainly not negatively) and it's like the only way to get greens into the one kid who &quot;doesn't eat leaves&quot;.&#xD;&#xA;&#xD;&#xA;Oh and another good but definitely non-traditional addition is a small (*small*) amount of good-quality Chinese roasted sesame oil. It complements the nuts nicely. I suppose you could use walnut oil too but that's kind-of expensive and I don't keep it around." />
  <row Id="3886" PostHistoryTypeId="5" PostId="2178" RevisionGUID="8165bc4a-824d-4a84-a05f-de432af85c7e" CreationDate="2010-07-19T22:58:04.250" UserId="557" Comment="added 189 characters in body" Text="I use a food processor too, but recently I started doing the cheese, the nuts + oil + garlic, and the greens separately. I mix them by hand to finish.&#xD;&#xA;&#xD;&#xA;I toast the nuts in the oil with most of the garlic before chopping that. I think it improves the taste a lot. Also I often use pistachio nuts (not &quot;authentic&quot;, though &quot;authentic pesto&quot; is mostly a 20th century fabrication by the Italian food industry) and/or almonds in addition to pine nuts.&#xD;&#xA;&#xD;&#xA;Because I make it for my kids, I often add a bunch of fresh spinach (six ounce pre-washed bag, usually). It barely affects the taste (certainly not negatively) and it's like the only way to get greens into the one kid who &quot;doesn't eat leaves&quot;.&#xD;&#xA;&#xD;&#xA;Oh and another good but definitely non-traditional addition is a small (*small*) amount of good-quality Chinese roasted sesame oil. It complements the nuts nicely. I suppose you could use walnut oil too but that's kind-of expensive and I don't keep it around.&#xD;&#xA;&#xD;&#xA;*edit* &amp;mdash; John Dickie's *Delizia!* is a very good read and totally fascinating. That's my source for what I wrote about &quot;authentic pesto&quot; - there's much of a chapter devoted to it." />
  <row Id="3887" PostHistoryTypeId="2" PostId="2179" RevisionGUID="52406b24-926e-47f8-8a44-380a7a906d76" CreationDate="2010-07-19T23:00:09.910" UserId="7092" Text="In the winter when I make a pot of beans or gumbo or chowder or any hearty stew I will add about 1/4 pound of salt pork diced finely to the initial saute, this renders out the fat and browns the pork, along with the onions, garlic, peppers, etc.  The richness of the salted fat carries well into the finished dish.  Don't use it at all during the summer, cook rather lighter fare then." />
  <row Id="3888" PostHistoryTypeId="2" PostId="2180" RevisionGUID="90a0aaa5-87e9-4710-aa5c-89b914cc39ce" CreationDate="2010-07-19T23:00:13.453" UserId="968" Text="I generally &#xD;&#xA;&#xD;&#xA; - cover it with water in a saucepan, &#xD;&#xA; - boil it for around 10 minutes, &#xD;&#xA; - drain it &#xD;&#xA;&#xD;&#xA;and then use it in the same way I'd serve rice.  I find it tastier than rice and like the texture.  I don't usually add anything, but I'm sure you could.  " />
  <row Id="3889" PostHistoryTypeId="2" PostId="2181" RevisionGUID="2db04fd1-1aab-469e-a9d8-9cc182786684" CreationDate="2010-07-19T23:02:19.407" UserId="80" Text="I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 250g whole wheat flour, 250g white wheat flour, pinch of salt. The dough rolls out fine, but the cooked chapattis turn out rather hard and/or rubbery instead of nice and soft. Any ideas why, and what I can do to improve the result?" />
  <row Id="3890" PostHistoryTypeId="1" PostId="2181" RevisionGUID="2db04fd1-1aab-469e-a9d8-9cc182786684" CreationDate="2010-07-19T23:02:19.407" UserId="80" Text="How do I make soft chapattis?" />
  <row Id="3891" PostHistoryTypeId="3" PostId="2181" RevisionGUID="2db04fd1-1aab-469e-a9d8-9cc182786684" CreationDate="2010-07-19T23:02:19.407" UserId="80" Text="&lt;bread&gt;" />
  <row Id="3892" PostHistoryTypeId="2" PostId="2182" RevisionGUID="2ad829ff-2cc9-4f25-9bef-3a5d3e96defe" CreationDate="2010-07-19T23:09:46.870" UserId="7092" Text="Kimchi is rotten cabbage.  It's already bad :)  Seriously though, if it isn't moldy, it's probably fine.  If you have the kind in the jar that has a carbonated taste, and it's still carbonated, it's fine." />
  <row Id="3893" PostHistoryTypeId="2" PostId="2183" RevisionGUID="1e85b3a1-3d17-475e-9ede-b0316c244ebc" CreationDate="2010-07-19T23:10:56.587" UserId="968" Text="The Constance Spry Cookery Book.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Constance-Spry-Cookery-Book/dp/1904010970" />
  <row Id="3895" PostHistoryTypeId="2" PostId="2185" RevisionGUID="3a6499cf-3c54-4c5e-88c5-5c51915a23d4" CreationDate="2010-07-19T23:20:26.010" UserId="7092" Text="There is a Salvadorian cheese called &quot;para fria&quot; (for frying), tasty, salty." />
  <row Id="3896" PostHistoryTypeId="2" PostId="2186" RevisionGUID="ac6a03ac-a67b-4443-9355-d53a318e72a1" CreationDate="2010-07-19T23:27:22.750" UserId="7092" Text="Joy of Cooking has almost everything in it, at least my edition from the early 70s does, pickles, smoking, spices, canning, freezing, oh yeah, and cooking, lots of cooking.  Mine is now held together with a large rubber band, love it!" />
  <row Id="3897" PostHistoryTypeId="16" PostId="2186" RevisionGUID="ac6a03ac-a67b-4443-9355-d53a318e72a1" CreationDate="2010-07-19T23:27:22.750" UserId="-1" />
  <row Id="3898" PostHistoryTypeId="2" PostId="2187" RevisionGUID="816a3dd8-7c24-423a-b00a-ab43c4ab512a" CreationDate="2010-07-19T23:34:32.283" UserId="470" Text="From the great Harold McGee, they may last longer in the fridge, but they will taste like cardboard:&#xD;&#xA;&#xD;&#xA;&gt; Tomatoes came originally from a warm&#xD;&#xA;&gt; climate, and should be stored at room&#xD;&#xA;&gt; temperature. Their fresh flavor&#xD;&#xA;&gt; readily suffers from refrigeration.&#xD;&#xA;&gt; Tomatoes at the mature-green stage are&#xD;&#xA;&gt; especially sensitive to chilling at&#xD;&#xA;&gt; temperatures below about 55°F/13°C,&#xD;&#xA;&gt; and suffer damage to their membranes&#xD;&#xA;&gt; that results in minimal flavor&#xD;&#xA;&gt; development, blotchy coloration, and a&#xD;&#xA;&gt; soft, mealy texture when they're&#xD;&#xA;&gt; brought back to room temperature.&#xD;&#xA;&#xD;&#xA;[Excerpted][1] from &quot;On Food And Cooking&quot;, by Harold McGee&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=iX05JaZXRz0C&amp;lpg=PA331&amp;dq=tomato%20storage%20harold%20mcgee&amp;pg=PA331#v=onepage&amp;q&amp;f=false" />
  <row Id="3899" PostHistoryTypeId="2" PostId="2188" RevisionGUID="24bfe3e6-a8c8-4288-af00-7e827ee9eaba" CreationDate="2010-07-19T23:37:15.443" UserDisplayName="daniel" Text="Why actually, I have just the link for you.&#xD;&#xA;&#xD;&#xA;http://www.eatfoo.com/archives/2007/12/recipes_more_spherification_wi.php&#xD;&#xA;&#xD;&#xA;Is exactly what you are looking for.&#xD;&#xA;&#xD;&#xA;And http://www.albertyferranadria.com/eng/texturas-gelification-dosages.html for supplies." />
  <row Id="3900" PostHistoryTypeId="2" PostId="2189" RevisionGUID="c7b28f81-5ae7-4540-b0dc-5fe8d95eaaa3" CreationDate="2010-07-19T23:38:16.177" UserId="649" Text="Unless you're really space limited, why not grow several varieties of peppers? I've never regretted having access to more options." />
  <row Id="3903" PostHistoryTypeId="2" PostId="2191" RevisionGUID="24b0d371-a1e1-4e54-afad-6fe3df83eba8" CreationDate="2010-07-19T23:42:24.670" UserId="470" Text="Contrary to what the other answers are suggesting, I think it is a bad idea to home roast your coffee.&#xD;&#xA;Generally speaking, the single most important factor behind how your coffee tastes is the &quot;freshness&quot; of your coffee beans. i.e. you need to (a) use coffee that has been roasted very recently, ideally in the last few days, and (b) grind the coffee just before you brew it.&#xD;&#xA;&#xD;&#xA;Further, roasting a coffee is not a perfect science. And its best left to professionals (its kind of like blending different wines..).&#xD;&#xA;You are far better off trying to find a local store (or on-line supplier) who has a supply of fresh-roasted beans.&#xD;&#xA;&#xD;&#xA;Corby Kummer, author of the widely respected &quot;Joy of Coffee&quot;, [agrees with me][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=qNLrJqgfg7wC&amp;printsec=frontcover&amp;dq=joy+of+coffee&amp;hl=en&amp;ei=suFETNewD-CAnAfE7L27Cw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CCUQ6AEwAA#v=onepage&amp;q=home%20roasting&amp;f=false" />
  <row Id="3904" PostHistoryTypeId="6" PostId="2181" RevisionGUID="c4fd7560-4543-48b5-9a83-5c665061c68a" CreationDate="2010-07-19T23:45:35.130" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;indian-cuisine&gt;" />
  <row Id="3906" PostHistoryTypeId="2" PostId="2192" RevisionGUID="616aae9a-d5b1-4d9b-9099-513632644f39" CreationDate="2010-07-20T00:02:51.727" UserId="7092" Text="Eat the mold if you want, I do, and have never been sick from it.  Some cheeses such as blue cheese come moldy.  I don't eat cheese if it smells like ammonia." />
  <row Id="3907" PostHistoryTypeId="2" PostId="2193" RevisionGUID="b698078a-fc92-4e1a-9926-51782185b77b" CreationDate="2010-07-20T00:03:42.457" UserId="698" Text="I've tried brining a chicken (brine = 1 cup salt to  16 cups water, over 10 hours) and couldn't taste a difference." />
  <row Id="3908" PostHistoryTypeId="1" PostId="2193" RevisionGUID="b698078a-fc92-4e1a-9926-51782185b77b" CreationDate="2010-07-20T00:03:42.457" UserId="698" Text="Does brining a chicken/turkey before roasting really make a difference?" />
  <row Id="3909" PostHistoryTypeId="3" PostId="2193" RevisionGUID="b698078a-fc92-4e1a-9926-51782185b77b" CreationDate="2010-07-20T00:03:42.457" UserId="698" Text="&lt;chicken&gt;&lt;roast&gt;" />
  <row Id="3910" PostHistoryTypeId="2" PostId="2194" RevisionGUID="d201a914-5672-40cc-8f56-873872ee88ba" CreationDate="2010-07-20T00:06:57.507" UserId="7092" Text="I grow kohlrabi and beets, use the kohlrabi instead of cabbage in borsht, yum.  Also eat it raw a lot." />
  <row Id="3911" PostHistoryTypeId="2" PostId="2195" RevisionGUID="90931b3d-a5b0-43c1-8f9d-0033c03b4992" CreationDate="2010-07-20T00:12:54.360" UserDisplayName="daniel" Text="The difference should be in texture--the bird should be moister.&#xD;&#xA;&#xD;&#xA;I find that using buttermilk as a brining liquid, no salt, and whatever herbs you like produces an incredibly flavourful and moist bird." />
  <row Id="3912" PostHistoryTypeId="2" PostId="2196" RevisionGUID="83cfa663-8dec-4f91-8b88-de140941c293" CreationDate="2010-07-20T00:20:29.290" UserId="34" Text="We almost always brine our chicken breasts.  1/4 cup Salt and 1/4 cup sugar to about a quart of water.  Keeps the meat moist and makes it difficult to over cook." />
  <row Id="3913" PostHistoryTypeId="2" PostId="2197" RevisionGUID="faf1b1e5-d5f5-48fc-a3db-0dfc08e3760f" CreationDate="2010-07-20T00:28:57.930" UserId="1092" Text="For something requiring no preparation, you can try [Marmite][1] or [Vegemite][2].  Both are made from yeast extract, dark colored, and very savory.  They're also thick like molasses, so you can dilute with water to get an appropriate consistency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Marmite&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Vegemite" />
  <row Id="3914" PostHistoryTypeId="2" PostId="2198" RevisionGUID="b8bdda70-04ce-4469-82be-f218a1968032" CreationDate="2010-07-20T00:41:57.307" UserId="1095" Text="I too love Julia Child's book. The Italian equivalent is without doubt &quot;Essentials of Classic Italian Cooking&quot; by Marcella Hazan. She describes techniques and philosophies of the cuisine, touches on regional information, and answers the many &quot;whys&quot; about the idiosyncrasies of each recipe. I can't recommend it enough." />
  <row Id="3915" PostHistoryTypeId="2" PostId="2199" RevisionGUID="5d9341fc-aa83-4204-bb38-9e465df6f5e6" CreationDate="2010-07-20T00:43:06.693" UserId="364" Text="Is the purpose to add flavor, moisture, or both?&#xD;&#xA;&#xD;&#xA;Do you really think it makes a difference? " />
  <row Id="3916" PostHistoryTypeId="1" PostId="2199" RevisionGUID="5d9341fc-aa83-4204-bb38-9e465df6f5e6" CreationDate="2010-07-20T00:43:06.693" UserId="364" Text="What is the purpose of basting a roast?" />
  <row Id="3917" PostHistoryTypeId="3" PostId="2199" RevisionGUID="5d9341fc-aa83-4204-bb38-9e465df6f5e6" CreationDate="2010-07-20T00:43:06.693" UserId="364" Text="&lt;technique&gt;&lt;roast&gt;" />
  <row Id="3918" PostHistoryTypeId="2" PostId="2200" RevisionGUID="42ebc9ba-5719-4856-a4b6-178d1878f2e0" CreationDate="2010-07-20T00:44:36.223" UserId="649" Text="Try some using sesame oil to go with that garlic and ginger idea." />
  <row Id="3919" PostHistoryTypeId="2" PostId="2201" RevisionGUID="6e771fe1-7e7b-4f43-ac25-170a1d55404c" CreationDate="2010-07-20T00:47:41.957" UserId="86" Text="Assuming you don't normally buy pre-brined / injected birds, you *should* notice a difference... [As roux notes][1], it should be noticeably moist and tender, especially the white meat.&#xD;&#xA;&#xD;&#xA;A couple of things to try:&#xD;&#xA;&#xD;&#xA;* Increase the time in the brine. 10 hours is plenty for breasts or quarters, but a whole chicken may take longer. A whole turkey will definitely take longer!&#xD;&#xA;* Check your salt. A cup of small-crystal table salt per gallon of water should be fine, but if you're using flakes (kosher and some sea salt), you may be producing too weak a brine! If in doubt, weight it out.&#xD;&#xA;&#xD;&#xA;###See also: [What are the basics and options of brining meat, for example chicken?][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2193/does-brining-a-chicken-turkey-before-roasting-really-make-a-difference/2195#2195&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1442/what-are-the-basics-and-options-of-brining-meat-for-example-chicken" />
  <row Id="3920" PostHistoryTypeId="2" PostId="2202" RevisionGUID="df228161-86be-4e62-9968-338ee0ac0f4d" CreationDate="2010-07-20T00:48:07.477" UserId="364" Text="My guess is that yes, you can; however, my mother always set them aside, not to be eaten. Any ideas?" />
  <row Id="3921" PostHistoryTypeId="1" PostId="2202" RevisionGUID="df228161-86be-4e62-9968-338ee0ac0f4d" CreationDate="2010-07-20T00:48:07.477" UserId="364" Text="Is it safe to eat an apple cooked inside poultry?" />
  <row Id="3922" PostHistoryTypeId="3" PostId="2202" RevisionGUID="df228161-86be-4e62-9968-338ee0ac0f4d" CreationDate="2010-07-20T00:48:07.477" UserId="364" Text="&lt;food-safety&gt;&lt;apples&gt;" />
  <row Id="3923" PostHistoryTypeId="6" PostId="1551" RevisionGUID="9c83c4cf-f5eb-473b-9d78-1fc60bd63b77" CreationDate="2010-07-20T00:48:24.140" UserId="364" Comment="edited tags" Text="&lt;subjective&gt;&lt;pie&gt;&lt;apples&gt;" />
  <row Id="3924" PostHistoryTypeId="2" PostId="2203" RevisionGUID="d8330008-b8a8-4959-bb35-8720c03ce2b3" CreationDate="2010-07-20T00:48:48.460" UserId="422" Text="Miso. Yummy, too. " />
  <row Id="3925" PostHistoryTypeId="16" PostId="2203" RevisionGUID="d8330008-b8a8-4959-bb35-8720c03ce2b3" CreationDate="2010-07-20T00:48:48.460" UserId="-1" />
  <row Id="3926" PostHistoryTypeId="2" PostId="2204" RevisionGUID="9884117c-be53-49b9-bf41-bdabbddcb99b" CreationDate="2010-07-20T00:52:56.873" UserId="364" Text="Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I keep it covered in the fridge. " />
  <row Id="3927" PostHistoryTypeId="1" PostId="2204" RevisionGUID="9884117c-be53-49b9-bf41-bdabbddcb99b" CreationDate="2010-07-20T00:52:56.873" UserId="364" Text="How do I keep meringue from &quot;weeping&quot;? " />
  <row Id="3928" PostHistoryTypeId="3" PostId="2204" RevisionGUID="9884117c-be53-49b9-bf41-bdabbddcb99b" CreationDate="2010-07-20T00:52:56.873" UserId="364" Text="&lt;pie&gt;&lt;meringue&gt;" />
  <row Id="3929" PostHistoryTypeId="5" PostId="2197" RevisionGUID="f1bab0e8-5b02-4556-9c0b-1c7480ac9a2e" CreationDate="2010-07-20T00:53:11.617" UserId="1092" Comment="add suggestion for Maggi" Text="For something requiring no preparation, my first choice would be [Maggi Sauce][1], which is non-soy based.  It has a bit more of a beefy flavor.&#xD;&#xA;&#xD;&#xA;You can try [Marmite][2] or [Vegemite][3].  Both are made from yeast extract, dark colored, and very savory.  They're also thick like molasses, so you can dilute with water to get an appropriate consistency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maggi&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Marmite&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Vegemite" />
  <row Id="3930" PostHistoryTypeId="2" PostId="2205" RevisionGUID="69f46311-73fd-4209-ba71-899e532f6c5f" CreationDate="2010-07-20T00:55:31.470" UserDisplayName="danysdragons" Text="For Szechuan cuisine, *Land Of Plenty* by Fuchsia Dunlop.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Land-Plenty-Treasury-Authentic-Sichuan/dp/0393051773" />
  <row Id="3931" PostHistoryTypeId="2" PostId="2206" RevisionGUID="c4551fcd-0fe0-4e13-a12c-27a5146889fa" CreationDate="2010-07-20T01:00:40.037" UserId="99" Text="The easiest way to prevent meringue from weeping is by adding a teaspoon of cornstarch to the recipe, which will absorb the excess moisture that causes it. If you're a bit adventurous, you can also opt to sprinkle some cookie crumbs over your filling so when it weeps, the crumbs will absorb the moisture. " />
  <row Id="3932" PostHistoryTypeId="2" PostId="2207" RevisionGUID="207d9567-4ad1-4260-8ae7-fcd746e059a7" CreationDate="2010-07-20T01:05:10.213" UserId="328" Text="The only thing I have ever found basting a roast does is increase the time it takes my food to cook because I keep opening the oven door.  I don't buy that it helps with flavor or moisture.  " />
  <row Id="3933" PostHistoryTypeId="2" PostId="2208" RevisionGUID="60d5af99-43b8-4fa4-81c4-b1b65499c74a" CreationDate="2010-07-20T01:07:30.147" UserId="364" Text="Roughly speaking, the low setting on a crock pot is 200 degrees, and the high setting is 300 degrees. &#xD;&#xA;&#xD;&#xA;Crock pot time vs oven time&#xD;&#xA;4-6 hrs on low = 15-30 min oven&#xD;&#xA;6-8 hrs on low = 35-45 min oven&#xD;&#xA;8-18 hrs on low = 1-3 hrs in oven&#xD;&#xA;&#xD;&#xA;In addition to the liquid notes above, you may want to make these changes as well:&#xD;&#xA;&#xD;&#xA; - reduce the amount of whole/leaf herbs by half&#xD;&#xA; - add ground spices during the last 30 min of cook time&#xD;&#xA; - you may prefer to brown meat before cooking in the crock pot; it's a flavor &amp; fat issue&#xD;&#xA; - add rice or noodles in the last two hours of low cook time" />
  <row Id="3934" PostHistoryTypeId="2" PostId="2209" RevisionGUID="ced21f88-22b7-4c0b-8821-59703ece7f9c" CreationDate="2010-07-20T01:09:38.690" UserId="217" Text="I have one very nice cutting board that I like to use with my chef's knife.  Because I only use this single cutting board and chef's knife, if I have a recipe that calls for cutting raw meat as well as vegetables, I have to take turns with the same board and knife.  However, I'm always concerned that I haven't done enough to clean them after working with the meat before moving on the vegetables.&#xD;&#xA;&#xD;&#xA;What do I need to do to properly clean the cutting board and knife to make sure that I avoid cross contaminating my tools?" />
  <row Id="3935" PostHistoryTypeId="1" PostId="2209" RevisionGUID="ced21f88-22b7-4c0b-8821-59703ece7f9c" CreationDate="2010-07-20T01:09:38.690" UserId="217" Text="How do you properly clean a cutting board and knife to prevent cross contamination?" />
  <row Id="3936" PostHistoryTypeId="3" PostId="2209" RevisionGUID="ced21f88-22b7-4c0b-8821-59703ece7f9c" CreationDate="2010-07-20T01:09:38.690" UserId="217" Text="&lt;knives&gt;&lt;cutting&gt;&lt;cleaning&gt;&lt;cross-contamination&gt;&lt;equipment&gt;" />
  <row Id="3937" PostHistoryTypeId="2" PostId="2210" RevisionGUID="d14c4399-c923-4bf2-8825-cdd1cbd9c742" CreationDate="2010-07-20T01:10:25.367" UserDisplayName="daniel" Text="Only if the apple gets cooked to a bacteria-killing temperature. In chicken's case, I believe the USDA/FDA recommends 165, which is insane. 150 should be fine.&#xD;&#xA;&#xD;&#xA;Of course by that point you may as well make your roast chicken into shoes.&#xD;&#xA;&#xD;&#xA;Discard the apple." />
  <row Id="3938" PostHistoryTypeId="2" PostId="2211" RevisionGUID="3adf399d-2f54-4b72-9566-17a5726437be" CreationDate="2010-07-20T01:12:32.020" UserId="1035" Text="This [article][1] claims both, as well as giving it an &quot;attractive appearance.&quot;  However, there are alternatives to basting that achieve this.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://recipes.howstuffworks.com/tools-and-techniques/basting-questions.htm&#xD;&#xA;&#xD;&#xA;I don't ever recall my mum basting a beef roast.  Instead she sears the outsides using a couple methods.  Sometimes she'll toss it around in some hot oil in a dutch oven to lightly brown the outsides, then roast it (this proved to be messy, which may be why she switched to the next method).  Other times she'll brown it in the oven using the broiler for 15-20 minutes and then switch to the bottom burner to roast it.&#xD;&#xA;&#xD;&#xA;The lesson learned here:&#xD;&#xA;&#xD;&#xA;QUICKLY cooking the outside of a piece of meat is the most effective way to lock in (&quot;enhance&quot;) flavour and moisture.  Then slow cooking for tenderness and texture to finish the job.&#xD;&#xA;&#xD;&#xA;I don't believe basting is as effective.  In essence, basting is like you're trying to put something back inside the meat.  Why not keep it in there to begin with?&#xD;&#xA;&#xD;&#xA;EDIT: My mom also occasionally uses a blow torch to sear a roast as well.  She's a special lady." />
  <row Id="3939" PostHistoryTypeId="2" PostId="2212" RevisionGUID="cdcae85e-9dcd-4514-a072-5f27a38d6cb7" CreationDate="2010-07-20T01:14:17.710" UserId="624" Text="Depends. It increases the thermal mass of the thing to be cooked, making the inside (the apple) come to temp later than the meat parts of the bird.&#xD;&#xA;&#xD;&#xA;If the apple gets hot enough, then chances are you've overcooked the bird. So pulling the bird when perfect results in an apple that might have some sort of contamination, although then the inside of the bird probably would as well (since they are touching).&#xD;&#xA;&#xD;&#xA;For this reason, many chefs recommend cooking dressing (aka stuffing) outside the bird, either in the bottom of the pan or in a separate container. This allows you to cook the bird more quickly, and not to overcook it." />
  <row Id="3940" PostHistoryTypeId="2" PostId="2213" RevisionGUID="095f60b0-6b87-4a63-8a49-607ef304f575" CreationDate="2010-07-20T01:18:30.353" UserId="60" Text="They are not safe. An apple used in this manner is an aromatic, not to be eaten. I often use a combination of apple, cinnamon, rosemary and onion inside my bird. This stuff does not reach the necessary temperature to kill the little beasties that will hurt you. If it does, then you'll have one dry bird." />
  <row Id="3941" PostHistoryTypeId="2" PostId="2214" RevisionGUID="338f67cb-1915-4602-b725-e8f99fabd853" CreationDate="2010-07-20T01:20:57.447" UserId="624" Text="Vinegar and lemon juice will work if you let them sit for a few minutes after cleaning with mild soap and water (to remove hydrophobic fats). They will absorb into the wood a bit and kill whatever is lurking there. This isn't good for the wood. &#xD;&#xA;&#xD;&#xA;I would recommend one of the cheap plastic flexible ones. You can bend them into a funnel shape to pour into pots/bowls, and they cost a buck or two a pop at ye olde box store.&#xD;&#xA;&#xD;&#xA;For the knife, soap and water will work fine. Scrub a bit on the blade and handle.&#xD;&#xA;&#xD;&#xA;You can use clorox or other chlorine bleach if you still feel paranoid, but this will make your wood cutting board smell like chlorine, probably for a long time." />
  <row Id="3942" PostHistoryTypeId="2" PostId="2215" RevisionGUID="88b60901-f7fc-4dd6-a606-49f24dd226ea" CreationDate="2010-07-20T01:21:46.727" UserId="1098" Text="I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before.&#xD;&#xA;&#xD;&#xA;Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're not the same thing?" />
  <row Id="3943" PostHistoryTypeId="1" PostId="2215" RevisionGUID="88b60901-f7fc-4dd6-a606-49f24dd226ea" CreationDate="2010-07-20T01:21:46.727" UserId="1098" Text="What is ground beef?" />
  <row Id="3944" PostHistoryTypeId="3" PostId="2215" RevisionGUID="88b60901-f7fc-4dd6-a606-49f24dd226ea" CreationDate="2010-07-20T01:21:46.727" UserId="1098" Text="&lt;substitute&gt;&lt;beef&gt;" />
  <row Id="3945" PostHistoryTypeId="2" PostId="2216" RevisionGUID="cc9da963-0cd1-4f5f-8f7b-edfefe032f2f" CreationDate="2010-07-20T01:22:44.883" UserId="624" Text="Yes, it is the same as minced beef.&#xD;&#xA;&#xD;&#xA;American versus English english." />
  <row Id="3946" PostHistoryTypeId="2" PostId="2217" RevisionGUID="ccaa8a7f-e63d-4227-a2f7-d0a68538ba10" CreationDate="2010-07-20T01:23:24.117" UserId="990" Text="Give your fish a light dusting of corn starch before dredging in the batter. Flour works to some extent but without gluten formation flour is working as a drying agent more than anything else. Corn starch is, as its name implies, a starch which will actually act as a weak glue when heated wet. Just don't pile it on. dredge each fillet in the corn starch and tap off the excess until you're left with a thin, uniform layer. Your batter will stick to the corn starch, which will stick to the fish." />
  <row Id="3947" PostHistoryTypeId="2" PostId="2218" RevisionGUID="4f966685-962d-4c93-a5f2-97b6312486ea" CreationDate="2010-07-20T01:26:53.377" UserId="624" Text="I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks.&#xD;&#xA;&#xD;&#xA;So: Is it true? Does making a nice crust ([maillard reaction][1]) on a roast seal in juice and yield a juicer end product?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Maillard_reaction" />
  <row Id="3948" PostHistoryTypeId="1" PostId="2218" RevisionGUID="4f966685-962d-4c93-a5f2-97b6312486ea" CreationDate="2010-07-20T01:26:53.377" UserId="624" Text="Does searing meat lock in mosture?" />
  <row Id="3949" PostHistoryTypeId="3" PostId="2218" RevisionGUID="4f966685-962d-4c93-a5f2-97b6312486ea" CreationDate="2010-07-20T01:26:53.377" UserId="624" Text="&lt;meat&gt;&lt;roast&gt;&lt;cooking-myth&gt;" />
  <row Id="3950" PostHistoryTypeId="2" PostId="2219" RevisionGUID="b73afb32-6511-4bea-8eb3-e72d2441bcaa" CreationDate="2010-07-20T01:27:39.723" UserId="438" Text="Don't clean the wood cutting board with soap.  Your best bet is to simply not use the wooden one for meat.  Get a cheap plastic one (perhaps a larger, thicker one or a thin one depending on your tastes) and use that one for meat.  You can clean that one with dish soap or bleach or whatever you wish.&#xD;&#xA;&#xD;&#xA;Then just use the wooden one for vegetables and rise it off with cold water after each use.  &#xD;&#xA;&#xD;&#xA;For the knife, dish soap or bleach.  Whatever you wish." />
  <row Id="3951" PostHistoryTypeId="2" PostId="2220" RevisionGUID="113bc4f5-14ea-415c-9c17-83ad21bcb120" CreationDate="2010-07-20T01:27:45.370" UserId="990" Text="Cut your vegetables first, then your meat. Clean both knife and board with hot, soapy water after you're finished. For a bonus, keep a dedicated poly cutting board for poultry. That way you can be certain that the only danger of salmonella is from poultry to poultry, which you're cooking to high temperatures anyway." />
  <row Id="3952" PostHistoryTypeId="2" PostId="2221" RevisionGUID="2c35f544-d06f-453b-8f3f-53acc2618926" CreationDate="2010-07-20T01:32:48.073" UserId="990" Text="No. As you noted, searing beef performs what's called the [Maillard Process (or Reaction)][1] which is a specific form of caramelization. Nothing is &quot;sealed&quot; into the meat because the meat isn't sealed by the process. It's still porous and will therefore leech moisture during cooking. You can retain moisture in cooked beef by buying quality beef and not cooking it beyond medium-rare to medium.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="3953" PostHistoryTypeId="2" PostId="2222" RevisionGUID="9083c54f-9324-420d-bef4-b4484f3130f8" CreationDate="2010-07-20T01:36:48.063" UserId="438" Text="Passed from my Sicilian forbears:&#xD;&#xA;&#xD;&#xA;Fresh basil, a ton. The farmer's market is your best bet for a source, you need a whole in-season bundle for a 1.5 liter food processor.  That's something like 8 to 10 fully grown stems.&#xD;&#xA;&#xD;&#xA;Pine nuts, olive oil, garlic&#xD;&#xA;&#xD;&#xA;Fill the bottom third of the food processor with pine nuts.  Add enough olive oil to just cover them.  Add two cloves of garlic.  Then fill the food processor with washed fresh basil leaves and blend until its a fine paste.  Fill it and blend it again.  Repeat this step until the paste reaches the liquid line of the food processor.&#xD;&#xA;&#xD;&#xA;It can be put into tupperwares and frozen for up to a year and thawed in servings in the microwave.  I generally use an 8oz serving for a 1 lb box of rotini pasta.  I add freshly grated Parmesan cheese when I add the pesto to the pasta.  If you're having difficulty getting it to spread evenly on the pasta, then add a little olive oil. " />
  <row Id="3954" PostHistoryTypeId="2" PostId="2223" RevisionGUID="4e5d5370-3f0a-415b-a2e8-b8e8558b3698" CreationDate="2010-07-20T01:38:09.557" UserId="990" Text="When making fruit pies your goal is essentially to make a loose jam inside the crust, something that will remain firm and cohesive without resisting fork or tooth. Apple skins are detrimental to this process as they aren't hygroscopic and will prevent the apple pieces from melding with the other pieces on the skinned side.&#xD;&#xA;&#xD;&#xA;I'm not saying it's impossible to make a nice, firm apple pie with skins on, but it's far more likely for that slice of deliciousness to collapse on your plate than if you peel them beforehand." />
  <row Id="3955" PostHistoryTypeId="5" PostId="784" RevisionGUID="21643e7a-c550-4057-8d37-e94f6c0da111" CreationDate="2010-07-20T01:39:14.813" UserId="67" Comment="added minced beef" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK) is superfine sugar (US)&#xD;&#xA;* tea spoon (US) is desert spoon (Canada?  ref: Galloping Gourmet)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;&#xD;&#xA;... and I assume most people know about cookies/biscuits, dessert/pudding/custard, jello/jelly and fries/chips/crisps.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="3959" PostHistoryTypeId="6" PostId="2215" RevisionGUID="68f1ac4c-7d55-4e1c-b88f-b7014acb7973" CreationDate="2010-07-20T01:43:32.993" UserId="67" Comment="edited tags" Text="&lt;substitute&gt;&lt;beef&gt;&lt;translation&gt;" />
  <row Id="3960" PostHistoryTypeId="2" PostId="2225" RevisionGUID="02d9b211-e814-44c6-9b4f-39bc11f2025b" CreationDate="2010-07-20T01:43:49.823" UserId="1097" Text="Are there tricks for baking thick and fluffy pita bread?&#xD;&#xA;&#xD;&#xA;The ones I make come out fine, with an even puff and nice pockets, but on the thin side.  I would really love to be able to make thicker ones, which are more common in the middle east.&#xD;&#xA;" />
  <row Id="3961" PostHistoryTypeId="1" PostId="2225" RevisionGUID="02d9b211-e814-44c6-9b4f-39bc11f2025b" CreationDate="2010-07-20T01:43:49.823" UserId="1097" Text="Thick, moist, fluffy, flavorful pitas" />
  <row Id="3962" PostHistoryTypeId="3" PostId="2225" RevisionGUID="02d9b211-e814-44c6-9b4f-39bc11f2025b" CreationDate="2010-07-20T01:43:49.823" UserId="1097" Text="&lt;technique&gt;&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;&lt;flour&gt;" />
  <row Id="3963" PostHistoryTypeId="2" PostId="2226" RevisionGUID="7aad4779-b001-4d9b-9a3d-612d256d4aaf" CreationDate="2010-07-20T01:44:21.167" UserId="219" Text="I generally put garlic, rosemary, and thyme in the pan for a roast. As the meat juices and butter flow into the pan, they make a wonderful infusion of flavour that is well worth bathing the roast in. I'm all for it - I feel the roasts I've made and basted are better than the ones I didn't baste. That said, I haven't done any double-blind studies." />
  <row Id="3966" PostHistoryTypeId="2" PostId="2229" RevisionGUID="8aad2bf1-662f-49b8-8c82-1fda1dd7ece3" CreationDate="2010-07-20T01:53:23.187" UserId="649" Text="Alton Brown did an experiment in an episode of Good Eats called &quot;Myth Smashers&quot;. http://www.youtube.com/watch?v=AW9npAc2Sgw&#xD;&#xA;&#xD;&#xA;If you are measuring the overall progress by internal temperature, then searing the outside will not result in juicier meat.&#xD;&#xA;&#xD;&#xA;However, if you are new to cooking and trying to measure doneness by the outward appearance you see at a steakhouse, then by the time the steak looks &quot;done enough&quot;, it will probably bone dry inside.&#xD;&#xA;&#xD;&#xA;On the other hand, there is usually a reason behind most myths. It might be that the savory result of the crust combined the greater contrast between the texture of the crust and the center of the meat makes your brain interpret it as juicier.&#xD;&#xA;&#xD;&#xA;What matters most is what you enjoy, so cook one steak with searing and another without. Do a blind taste test and see which one you actually like more." />
  <row Id="3967" PostHistoryTypeId="2" PostId="2230" RevisionGUID="90a7818d-f959-4288-b035-bb2c10505ae7" CreationDate="2010-07-20T01:55:55.117" UserId="27" Text="I have a [recipe][1] that requires a grill. Its for pizza and specifically I am supposed to:&#xD;&#xA;&#xD;&#xA;&gt; Set the pizza on the grill and close&#xD;&#xA;&gt; the lid. Turn grill to medium high and&#xD;&#xA;&gt; cook for 5 to 8 minutes or until&#xD;&#xA;&gt; cooked through. Turn to medium for a&#xD;&#xA;&gt; thicker crust pizza and cook longer.&#xD;&#xA;&gt; Remove onto a cookie sheet with tongs.&#xD;&#xA;&#xD;&#xA;I don't have a grill so I was wondering if someone knows how to convert this into a recipe for the oven and/or broiler. [This question][2] on the Portable Hibachi Grill site mentions another recipe and someone says to use the same directions (temperature and time) for the broiler. Is this right and if so what temperature should I set the broiler to?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thecookingphotographer.com/2009/05/purple-pizza-with-asparagus-fontina.html&#xD;&#xA;  [2]: http://portablehibachigrill.net/i-found-a-recipe-for-grilling-but-want-to-convert-it-or-the-oven/" />
  <row Id="3968" PostHistoryTypeId="1" PostId="2230" RevisionGUID="90a7818d-f959-4288-b035-bb2c10505ae7" CreationDate="2010-07-20T01:55:55.117" UserId="27" Text="Convert grill recipe to broiler and/or oven" />
  <row Id="3969" PostHistoryTypeId="3" PostId="2230" RevisionGUID="90a7818d-f959-4288-b035-bb2c10505ae7" CreationDate="2010-07-20T01:55:55.117" UserId="27" Text="&lt;grilling&gt;&lt;pizza&gt;&lt;oven&gt;&lt;broiler&gt;" />
  <row Id="3970" PostHistoryTypeId="2" PostId="2231" RevisionGUID="b4e007a8-0dce-4229-aebf-95d5b0ee800d" CreationDate="2010-07-20T01:57:47.950" UserId="1101" Text="When I make snickerdoodles, they taste too &quot;tangy&quot; to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ration of creme of tartar to baking soda which is consistent with the proportions in [How do I make a baking powder substitute?][1] and [What is the difference between baking soda and baking powder?][2]&#xD;&#xA;&#xD;&#xA;What can I do to reduce the tanginess?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4/what-is-the-difference-between-baking-soda-and-baking-powder" />
  <row Id="3971" PostHistoryTypeId="1" PostId="2231" RevisionGUID="b4e007a8-0dce-4229-aebf-95d5b0ee800d" CreationDate="2010-07-20T01:57:47.950" UserId="1101" Text="Proper proportion of cream of tartar to baking soda for snickerdoodles" />
  <row Id="3972" PostHistoryTypeId="3" PostId="2231" RevisionGUID="b4e007a8-0dce-4229-aebf-95d5b0ee800d" CreationDate="2010-07-20T01:57:47.950" UserId="1101" Text="&lt;baking&gt;&lt;ingredients&gt;&lt;cookies&gt;" />
  <row Id="3973" PostHistoryTypeId="5" PostId="157" RevisionGUID="ba320a00-6f0c-4856-8648-dd2dd7da8b97" CreationDate="2010-07-20T01:58:33.267" UserId="43" Comment="edited body" Text="These will cover 90+% of the recipes you're likely to find:&#xD;&#xA;&#xD;&#xA;- White Wine Vinegar&#xD;&#xA;- Apple Cider Vinegar&#xD;&#xA;- Balsamic Vinegar&#xD;&#xA;&#xD;&#xA;And if you do a lot of Asian cooking, it's worth it to invest in a bottle of Rice Wine Vinegar" />
  <row Id="3974" PostHistoryTypeId="2" PostId="2232" RevisionGUID="442aa46b-fc21-44d0-8c2c-11cba7c4c6a4" CreationDate="2010-07-20T02:00:02.627" UserDisplayName="Veee" Text="For a teriyaki style sauce, I use Mama Sita's barbecue marinade sauce. http://www.msita.com/sauces.htm&#xD;&#xA;&#xD;&#xA;The flavour is uncannily similar to teriyaki, especially after adding garlic, ginger and onion. The sauce also thickens quite nicely. I'm in a similar situation to your friend, so I've had to find some good alternatives.&#xD;&#xA;&#xD;&#xA;The ingredients on the back of the bottle are:&#xD;&#xA;water, natural yeast extract, cane sugar, iodized salt, garlic, monosodium glutamate, caramel colour, black pepper, citric acid, disodium inosinate guanylate and 0.1% sodium benzoate (as preservative)&#xD;&#xA;&#xD;&#xA;I'd normally stay away from a few of those ingredients, but this sauce is worth it if you have to be soy-free." />
  <row Id="3975" PostHistoryTypeId="2" PostId="2233" RevisionGUID="814590bd-d9c0-4061-bd58-895bbe6db9d9" CreationDate="2010-07-20T02:03:32.663" UserId="67" Text="I don't know that it's going to work with a broiler, as you'll likely brown the top too much.  You might be able to get away with your oven as hot as it'll go and a pre-heated pizza stone.&#xD;&#xA;&#xD;&#xA;As for broiler temperature -- I don't think I've ever set mine to anything less than all the way up when using it.  (but then again, I have an electric oven)" />
  <row Id="3976" PostHistoryTypeId="2" PostId="2234" RevisionGUID="a1d32b6a-936d-4665-859d-7231804412ef" CreationDate="2010-07-20T02:08:14.510" UserId="649" Text="Mine have been coming out thicker and fluffier, but without a real pocket. The differences were using half bread flour, half all-purpose flour, and cooking on the grill on medium high heat with the lid down.&#xD;&#xA;&#xD;&#xA;2 cups flour&#xD;&#xA;1/2 cup warm water&#xD;&#xA;1 tbsp honey&#xD;&#xA;1 tbsp yeast&#xD;&#xA;1/2 tsp flour" />
  <row Id="3979" PostHistoryTypeId="2" PostId="2237" RevisionGUID="4c44fc8d-887e-445e-960b-cb3a4d9cf28a" CreationDate="2010-07-20T02:16:58.450" UserId="1104" Text="I recently found an old family cream pie recipe that called for scalding the milk.  Is there any reason to do this other than to kill bacteria? If not, isn't this an unnecessary step if using pasteurized milk?" />
  <row Id="3980" PostHistoryTypeId="1" PostId="2237" RevisionGUID="4c44fc8d-887e-445e-960b-cb3a4d9cf28a" CreationDate="2010-07-20T02:16:58.450" UserId="1104" Text="Is there any reason to scald milk?" />
  <row Id="3981" PostHistoryTypeId="3" PostId="2237" RevisionGUID="4c44fc8d-887e-445e-960b-cb3a4d9cf28a" CreationDate="2010-07-20T02:16:58.450" UserId="1104" Text="&lt;milk&gt;&lt;pasteurization&gt;" />
  <row Id="3986" PostHistoryTypeId="16" PostId="2004" RevisionGUID="87c4a7cb-5ee8-41f1-bab5-8d7d542dd753" CreationDate="2010-07-20T02:20:39.377" UserId="624" />
  <row Id="3991" PostHistoryTypeId="2" PostId="2242" RevisionGUID="b312e024-82cf-478c-a469-2cab5d13032b" CreationDate="2010-07-20T02:22:27.937" UserId="616" Text="Is it healthy or more tasty?" />
  <row Id="3992" PostHistoryTypeId="1" PostId="2242" RevisionGUID="b312e024-82cf-478c-a469-2cab5d13032b" CreationDate="2010-07-20T02:22:27.937" UserId="616" Text="Why do some recipes recommend Kosher salt?" />
  <row Id="3993" PostHistoryTypeId="3" PostId="2242" RevisionGUID="b312e024-82cf-478c-a469-2cab5d13032b" CreationDate="2010-07-20T02:22:27.937" UserId="616" Text="&lt;recipes&gt;" />
  <row Id="3994" PostHistoryTypeId="5" PostId="2175" RevisionGUID="1efcb9b9-0e6e-4ff3-9a7f-9ade6879ed8f" CreationDate="2010-07-20T02:24:12.567" UserId="1083" Comment="corrected 'plan' for 'pan'" Text="I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be.&#xD;&#xA;&#xD;&#xA;I plan on using peppers for canning &amp; chili." />
  <row Id="3995" PostHistoryTypeId="2" PostId="2243" RevisionGUID="cf782a3e-b721-4d2a-98c6-0a3bff8e73c7" CreationDate="2010-07-20T02:24:15.907" UserId="475" Text="They taste almost same. Are they different? " />
  <row Id="3996" PostHistoryTypeId="1" PostId="2243" RevisionGUID="cf782a3e-b721-4d2a-98c6-0a3bff8e73c7" CreationDate="2010-07-20T02:24:15.907" UserId="475" Text="What is the difference between Yogurt and Curd" />
  <row Id="3997" PostHistoryTypeId="3" PostId="2243" RevisionGUID="cf782a3e-b721-4d2a-98c6-0a3bff8e73c7" CreationDate="2010-07-20T02:24:15.907" UserId="475" Text="&lt;yogurt&gt;" />
  <row Id="3998" PostHistoryTypeId="2" PostId="2244" RevisionGUID="3cb2ee3b-1d09-4390-acc5-51ff4fc25957" CreationDate="2010-07-20T02:28:24.087" UserId="616" Text="I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink." />
  <row Id="3999" PostHistoryTypeId="1" PostId="2244" RevisionGUID="3cb2ee3b-1d09-4390-acc5-51ff4fc25957" CreationDate="2010-07-20T02:28:24.087" UserId="616" Text="Where can I find or make Irish cream soda?" />
  <row Id="4000" PostHistoryTypeId="3" PostId="2244" RevisionGUID="3cb2ee3b-1d09-4390-acc5-51ff4fc25957" CreationDate="2010-07-20T02:28:24.087" UserId="616" Text="&lt;recipe&gt;" />
  <row Id="4001" PostHistoryTypeId="2" PostId="2245" RevisionGUID="7cc3a71e-f437-46a4-9b9a-e3e53fffbd43" CreationDate="2010-07-20T02:28:34.523" UserId="624" Text="Take a large cast iron skillet, place on a burner, and turn to high. &#xD;&#xA;&#xD;&#xA;Prepare your pizza, slide to a peel, turn on the broiler, and wait until the skillet starts to smoke. &#xD;&#xA;&#xD;&#xA;Quickly shloop the pizza into the skillet, and shove the skillet under the broiler. &#xD;&#xA;&#xD;&#xA;Put the handle to the right, wait 5-7 minutes, open the oven, turn 180*, another 5 minutes, and you have delicious stone-style pizza.&#xD;&#xA;&#xD;&#xA;Enjoy." />
  <row Id="4003" PostHistoryTypeId="2" PostId="2246" RevisionGUID="7e4579a9-2c8d-4091-a0b8-d09fb63ad8ef" CreationDate="2010-07-20T02:31:10.007" UserId="670" Text="Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the size of home blenders and food processors--it’s all a mess.&#xD;&#xA;&#xD;&#xA;I worked out an answer a week ago, so I'm posting it. But I would love to see a better answer." />
  <row Id="4004" PostHistoryTypeId="1" PostId="2246" RevisionGUID="7e4579a9-2c8d-4091-a0b8-d09fb63ad8ef" CreationDate="2010-07-20T02:31:10.007" UserId="670" Text="How to prepare pie dough in bulk at home?" />
  <row Id="4005" PostHistoryTypeId="3" PostId="2246" RevisionGUID="7e4579a9-2c8d-4091-a0b8-d09fb63ad8ef" CreationDate="2010-07-20T02:31:10.007" UserId="670" Text="&lt;preparation&gt;&lt;pie&gt;&lt;dough&gt;&lt;freezing&gt;&lt;refrigerator&gt;" />
  <row Id="4006" PostHistoryTypeId="2" PostId="2247" RevisionGUID="1f69b0dc-d98c-4223-8f67-2122a08e966a" CreationDate="2010-07-20T02:33:41.233" UserId="624" Text="There are no differences health-wise. They are both the same compound, in essentially the same form. The only difference is the shape of the crystals.&#xD;&#xA;&#xD;&#xA;Chefs prefer it because it is easy to grip with fingers. Table sale is too fine, and runs between your fingers, making it difficult to get a consistent amount when adding a pinch.&#xD;&#xA;&#xD;&#xA;The flat crystals work better on meat (the name comes from the process of 'koshering' meat, salting it to draw out the blood) because they dissolve more slowly and have more surface area per grain. Whereas table salt would creat a spot of high selenity, kosher salt tends to dissolve and coat the meat evenly with salt." />
  <row Id="4007" PostHistoryTypeId="2" PostId="2248" RevisionGUID="1c5b4ff3-f216-491c-b71c-2551ede8eea0" CreationDate="2010-07-20T02:37:18.683" UserId="670" Text="**Keep the fats as cold as possible before you start.** Done right, it will more than compensate for the warmth of hands, blender/processor parts, and ambient temperature.&#xD;&#xA;&#xD;&#xA;Having somewhat chilled your choice of fats, separate them into small, 1 inch sized pieces, working with copious flour to keep them from sticking to one another. Place this in the freezer overnight. This allows the blade to chew up even near-frozen bits. I haven’t noticed much degradation with this method, though I wouldn’t the leave fats in for much longer than that.&#xD;&#xA;&#xD;&#xA;Mix your dry ingredients together.&#xD;&#xA;&#xD;&#xA;Put the thoroughly chilled fats in a blender/mixer, leaving some room. Then, using only as much dry ingredients as necessary, pulse the fats until you have pearls slightly smaller than fish gravel. This works especially good for blenders where the ingredients tend to get stuck at the bottom. If you get the chance, stow the blended stuff in the freezer while you work with the next batch.&#xD;&#xA;&#xD;&#xA;Once you have completed the blending *en masse*, you can add the rest of the dry ingredients. You should have a uniform texture to the whole mixture. Add water until the dough comes together with limited kneading. Wrap and return to fridge as soon as possible." />
  <row Id="4008" PostHistoryTypeId="2" PostId="2249" RevisionGUID="8b746e9a-511f-4ddb-85d1-40c0fd21df4a" CreationDate="2010-07-20T02:39:28.287" UserId="624" Text="In the old days of soda fountains, soda was made with two ingredients: syrup and soda water. Soda water is just carbonated water, and the syrup can now be purchased for flavoring coffee and making sno cones. &#xD;&#xA;&#xD;&#xA;You need to experiment with the proportions to get the flavor you want, but the recipe is simple." />
  <row Id="4010" PostHistoryTypeId="2" PostId="2251" RevisionGUID="27778a20-1446-4d77-8a2b-bd708de421c5" CreationDate="2010-07-20T02:51:40.380" UserId="41" Text="If you've found a very old recipe that calls for scalding for food safety reasons, then yes, it is probably unnecessary.  However, there are places where it is called for.&#xD;&#xA;&#xD;&#xA;In particular, when making Béchamel (which is made by combining milk and roux), it is important to scald or at least warm the milk, otherwise you can and most likely will end up with lumps.  The reason to actually scald as oppose to simply warming the milk tends to be one of cooking time; the hotter the milk is, the less time you have to spend whisking.&#xD;&#xA;&#xD;&#xA;In general, any recipe that calls for milk and needs to thicken tends to benefit from scalding for the latter reason - it just takes less time to thicken that way." />
  <row Id="4011" PostHistoryTypeId="6" PostId="2242" RevisionGUID="04aabec3-0310-46af-a6e2-a1ad97d00326" CreationDate="2010-07-20T03:00:09.580" UserId="67" Comment="edited tags" Text="&lt;salt&gt;" />
  <row Id="4012" PostHistoryTypeId="12" PostId="553" RevisionGUID="da8d0784-c89c-493b-8383-7daa2c53d1fc" CreationDate="2010-07-20T03:02:55.720" UserId="177" Text="[{&quot;Id&quot;:177,&quot;DisplayName&quot;:&quot;AttilaNYC&quot;}]" />
  <row Id="4013" PostHistoryTypeId="6" PostId="2244" RevisionGUID="0fb3ce6b-2b1a-4edb-b53f-d17a5276d17e" CreationDate="2010-07-20T03:04:49.490" UserId="115" Comment="Re-tagged" Text="&lt;recipe&gt;&lt;soda&gt;" />
  <row Id="4015" PostHistoryTypeId="2" PostId="2252" RevisionGUID="adb5bc70-670c-4c83-b75f-d27cfd18389e" CreationDate="2010-07-20T03:10:15.623" UserId="177" Text="Additionally, regular salt contains iodine (added to most table salts since the 1920's) while Kosher salt does not have any added ingredients mixed into it...." />
  <row Id="4016" PostHistoryTypeId="2" PostId="2253" RevisionGUID="b3b90eda-fe8c-4f24-ac6b-8f7b42e6a1d9" CreationDate="2010-07-20T03:14:57.603" UserId="115" Text="A curd is a transitional element once milk starts to coagulate, the other being a water substance called whey. These are separated and cheese can later be made from the curd, via the addition of other ingredients, such as rennet.&#xD;&#xA;&#xD;&#xA;Yoghurt is a finished product, produced by by heating milk, then adding a live 'starter' culture and kept at a stable warm temperature for a number of hours. This is followed by cooling." />
  <row Id="4017" PostHistoryTypeId="4" PostId="2243" RevisionGUID="312930ae-5cc3-4661-9362-2115857239fd" CreationDate="2010-07-20T03:15:52.580" UserId="115" Comment="re-tagged" Text="What is the difference between Yoghurt and Curd" />
  <row Id="4018" PostHistoryTypeId="6" PostId="2243" RevisionGUID="312930ae-5cc3-4661-9362-2115857239fd" CreationDate="2010-07-20T03:15:52.580" UserId="115" Comment="re-tagged" Text="&lt;yogurt&gt;&lt;definition&gt;" />
  <row Id="4019" PostHistoryTypeId="6" PostId="2242" RevisionGUID="0a11f03e-74f1-47b9-83ae-5366ecb6858b" CreationDate="2010-07-20T03:17:22.143" UserId="115" Comment="re-tagged" Text="&lt;comparisons&gt;&lt;kosher-salt&gt;" />
  <row Id="4022" PostHistoryTypeId="2" PostId="2256" RevisionGUID="15670a8d-448d-4d7b-8886-a54cd5cccc24" CreationDate="2010-07-20T03:52:32.427" UserId="67" Text="There's different types of pasteurization -- you can heat it up a lot, for a short period time, or hold it at a lower temperature for longer.  Scalding the milk makes sure you denature the proteins, no matter the type of pasteurization used, which can affect how some breads rise, so in baking, if it calls for scalded milk, I still scald the milk.&#xD;&#xA;&#xD;&#xA;In a cream pie recipe ... I'm not so sure if it was just a process to pasteurize, or if it might've served some other purpose.  You could always try making two pies, one scalded, one not, and compare the differences.&#xD;&#xA;&#xD;&#xA;(and, as I've said before -- I don't warm the milk for bechamel -- I just add the milk in small amounts at the beginning, stirring well after each addition, and I've never had problems with lumps ... it's the way my great grandmother taught me, and it keeps me from washing another pot ... I also use a wooden spatula, not a whisk, both because that's how I was taught, I can get into the corners, and I really hate cleaning whisks)" />
  <row Id="4023" PostHistoryTypeId="5" PostId="2253" RevisionGUID="98a56709-8af5-4eb8-bdff-f33607e65ea5" CreationDate="2010-07-20T03:53:26.030" UserId="115" Comment="typo" Text="A curd is a transitional element obtained, once milk starts to coagulate, the other being a water substance called whey. These are separated and cheese can later be made from the curd, via the addition of other ingredients, such as rennet. Or in the case of cottage cheese and paneer, an acid.&#xD;&#xA;&#xD;&#xA;Yoghurt is a finished product, produced by by heating milk, then adding a live 'starter' culture. It's then kept at a stable warm temperature for a number of hours, followed by cooling." />
  <row Id="4024" PostHistoryTypeId="2" PostId="2257" RevisionGUID="3c589efc-3ba8-42f1-8f88-c940eb426081" CreationDate="2010-07-20T03:57:49.443" UserDisplayName="RealFood" Text="I have been looking for 14 years for calf's liver. I know that most processing plants render the organs inedible but the rise of the organic meat movement should make it possible to find. Anyone?" />
  <row Id="4025" PostHistoryTypeId="1" PostId="2257" RevisionGUID="3c589efc-3ba8-42f1-8f88-c940eb426081" CreationDate="2010-07-20T03:57:49.443" UserDisplayName="RealFood" Text="Where can you buy real liver (pref. calf's liver) in the western US?" />
  <row Id="4026" PostHistoryTypeId="3" PostId="2257" RevisionGUID="3c589efc-3ba8-42f1-8f88-c940eb426081" CreationDate="2010-07-20T03:57:49.443" UserDisplayName="RealFood" Text="&lt;meat&gt;" />
  <row Id="4027" PostHistoryTypeId="2" PostId="2258" RevisionGUID="825a7c7a-6721-4a50-885b-e274eaeeb538" CreationDate="2010-07-20T03:59:10.037" UserId="675" Text="Try a Chinese supermarket with meat produce." />
  <row Id="4028" PostHistoryTypeId="2" PostId="2259" RevisionGUID="aabb766e-2467-40f5-b205-af8addcd74d9" CreationDate="2010-07-20T04:02:54.310" UserId="1108" Text="I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out.&#xD;&#xA;&#xD;&#xA;What's the right salt:water ratio and how long should I soak?" />
  <row Id="4029" PostHistoryTypeId="1" PostId="2259" RevisionGUID="aabb766e-2467-40f5-b205-af8addcd74d9" CreationDate="2010-07-20T04:02:54.310" UserId="1108" Text="How briny should the water be when soaking broccoli to remove bugs?" />
  <row Id="4030" PostHistoryTypeId="3" PostId="2259" RevisionGUID="aabb766e-2467-40f5-b205-af8addcd74d9" CreationDate="2010-07-20T04:02:54.310" UserId="1108" Text="&lt;soaking&gt;" />
  <row Id="4034" PostHistoryTypeId="2" PostId="2263" RevisionGUID="8a6f0040-59bb-4099-bffa-b8121d9c49ba" CreationDate="2010-07-20T04:11:17.300" UserId="426" Text="As Kosher salt goes there is also a difference in the types.  Many chefs (myself included) recommend and prefer Diamond Crystal brand Kosher salt.  Diamond Crystal (owned by Cargill) uses a patented process of producing salt known as the Alberger Process.  In in the interest of keeping the explanation simple, essentially it creates flat salt crystals with a hollow diamond shape and jagged edges.  The hollow shape provides for quicker dissolution and the jagged edges help it stick to food better rather than bouncing off as is the nature of the cubic structure of basic table salt.  For this reason many seasoning and food manufacturers use Alberger salt as a &quot;dry emulsifier&quot;.  I was on a tour with Paul Prudhomme at his seasoning plant near New Orleans and he explained that the jagged edges help to keep it suspended and blended with other seasonings and dry ingredients. &#xD;&#xA;&#xD;&#xA;Morton's kosher salt is composed of large crystals that are rolled to flatten them.  They are flat but not hollow so take a bit longer than Diamond Crystal to dissolve.  &#xD;&#xA;&#xD;&#xA;Morton's Kosher salt also has Yellow Prussiate of Soda added to it as an anti-caking agent (&quot;when it rains it pours&quot;) which tends to leave a slight bitter (not as bad as iodine) taste in the back of the throat.  Diamond Crystal brand is simply salt.&#xD;&#xA;&#xD;&#xA;Albeger salt has a lighter bulk weight than granulated salt so 1 teaspoon of Diamond Crystal salt is going to be less salt than either table or Morton's kosher salt.  Look at the two packages side by side in the store sometime.  They are both 3# boxes but the Diamond Crystal box is much taller due to the increased volume of the hollow crystals.  Looking at the nutritional information panels you'll also notice the serving size for each is 1/4 teaspoon but the Morton's has 418 gr. sodium per serving vs. about 200 for Diamond crystal (again, due to hollow crystals).  Some people recommend increasing salt by 25% when using Diamond Crystal in recipes.  In cooking you can easily salt to taste and know that since it dissolves more readily you should be able to determine seasoning by taste without oversalting.  In baking I typically use it measure for measure and haven't had any major issues yet.  In yeast doughs however you must be cautious to make sure that the crystals do dissolve in the liquid so as not to cut through the gluten strands during the kneading process (as well as to evenly disperse)." />
  <row Id="4036" PostHistoryTypeId="2" PostId="2265" RevisionGUID="12a4653b-a012-4776-80f9-d86fb93b948b" CreationDate="2010-07-20T04:22:30.570" UserDisplayName="daniel" Text="Harold McGee (yes I know, I quote him a lot) suggests that molds can penetrate into cheese far more than just the surface contamination." />
  <row Id="4037" PostHistoryTypeId="2" PostId="2266" RevisionGUID="e0d49fc8-68dd-420a-8093-1b9ccea8f8de" CreationDate="2010-07-20T04:25:57.303" UserId="25" Text="What is boudin made from, and how is it made?" />
  <row Id="4038" PostHistoryTypeId="1" PostId="2266" RevisionGUID="e0d49fc8-68dd-420a-8093-1b9ccea8f8de" CreationDate="2010-07-20T04:25:57.303" UserId="25" Text="What is boudin made from, and how is it made?" />
  <row Id="4039" PostHistoryTypeId="3" PostId="2266" RevisionGUID="e0d49fc8-68dd-420a-8093-1b9ccea8f8de" CreationDate="2010-07-20T04:25:57.303" UserId="25" Text="&lt;cajun-cuisine&gt;&lt;sausages&gt;" />
  <row Id="4040" PostHistoryTypeId="2" PostId="2267" RevisionGUID="12778704-fc20-4866-839c-c6068948e7f7" CreationDate="2010-07-20T04:26:28.723" UserId="660" Text="We made a Zesty Cheddar Fondue from The Melting Pot cookbook &quot;Dip into Something Special&quot;. It is wonderful and a nice change of pace. &#xD;&#xA;&#xD;&#xA;11 0z shredded Cheddar cheese&#xD;&#xA;3 tbsp all-purpose flour&#xD;&#xA;1 cup beer (light beer recommended)&#xD;&#xA;4 tsp prepared horseradish&#xD;&#xA;2 tsp Worcestershire sauce&#xD;&#xA;4 tsp dry mustard&#xD;&#xA;2 tbsp chopped cooked bacon&#xD;&#xA;2 tsp freshly ground pepper&#xD;&#xA;1 tbsp chopped scallions&#xD;&#xA;&#xD;&#xA;serves 4-6&#xD;&#xA;&#xD;&#xA;Tos the cheese with the flour in a bowl. Head fondue pot to medium, add beer. Press the liquid from the horseradhis. Stir the horseradish, worcestershire sauce and mustard into the beer using a fork. cook for 30 seconds stirring constantly. Add 1/2 the cheese and cook until melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in bacon and pepper. Garnish with the scallions. &#xD;&#xA;&#xD;&#xA;Serve with bread, vegetables.&#xD;&#xA;&#xD;&#xA;We LOVED this recipe!" />
  <row Id="4041" PostHistoryTypeId="2" PostId="2268" RevisionGUID="4bed1e35-1b2f-4466-a980-2a81b28bac14" CreationDate="2010-07-20T04:27:28.910" UserDisplayName="Ari" Text="Try Liquid Aminos. " />
  <row Id="4042" PostHistoryTypeId="2" PostId="2269" RevisionGUID="2d6d3cd0-4c9a-43e1-898a-432ae0098fe8" CreationDate="2010-07-20T04:27:36.023" UserId="25" Text="What is tasso made from and how is it made?" />
  <row Id="4043" PostHistoryTypeId="1" PostId="2269" RevisionGUID="2d6d3cd0-4c9a-43e1-898a-432ae0098fe8" CreationDate="2010-07-20T04:27:36.023" UserId="25" Text="What is tasso made from and how is it made?" />
  <row Id="4044" PostHistoryTypeId="3" PostId="2269" RevisionGUID="2d6d3cd0-4c9a-43e1-898a-432ae0098fe8" CreationDate="2010-07-20T04:27:36.023" UserId="25" Text="&lt;cajun-cuisine&gt;&lt;charcuterie&gt;" />
  <row Id="4045" PostHistoryTypeId="6" PostId="2257" RevisionGUID="1a422385-fffc-4523-9704-6b2ffc7c0d54" CreationDate="2010-07-20T04:27:59.470" UserId="115" Comment="Re-tagged" Text="&lt;liver&gt;&lt;availability&gt;&lt;us&gt;" />
  <row Id="4046" PostHistoryTypeId="6" PostId="2259" RevisionGUID="53ac3520-62ee-4573-894e-c4f945d224fb" CreationDate="2010-07-20T04:28:39.093" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;soaking&gt;" />
  <row Id="4047" PostHistoryTypeId="2" PostId="2270" RevisionGUID="4efebeef-70b7-4c3d-8f94-bce25fc7fcfb" CreationDate="2010-07-20T04:35:43.283" UserId="86" Text="Ah... I remember doing this growing up. Usually used a small handful of table salt in a sink full of water, and the worms would be floating on the top after about 5-10 minutes. &#xD;&#xA;&#xD;&#xA;*Most* of the worms.&#xD;&#xA;&#xD;&#xA;Sorry I can't give you a more precise ratio; I actually suspect soaking in water does more good than the salt - the worms don't swim. &#xD;&#xA;&#xD;&#xA;At least, *most* of them don't." />
  <row Id="4048" PostHistoryTypeId="2" PostId="2271" RevisionGUID="d17ed583-5c9b-44d4-9fb4-338c3071ab41" CreationDate="2010-07-20T04:36:49.927" UserId="426" Text="If they're tangier than you'd like that would be due to the acidity of the cream of tartar.  While most recipes for Snickerdoodles do in fact us cream of tartar and baking soda for a homemade form of baking powder (most likely due to the fact that snickerdoodles are fairly &quot;old&quot;-style cookie), a few I looked at are using baking powder and no cream of tartar.&#xD;&#xA;&#xD;&#xA;Here are a few things to know and a suggestion:&#xD;&#xA;&#xD;&#xA;Acidic doughs do not spread easily and do not brown easily.  Using the combination of cream of tartar in the 2:1 ratio w/ baking soda for leavening not only causes them to puff but with the higher acidic ratio it is also likely to help in keeping them more &quot;cakey&quot; and prevent them from browning as much.&#xD;&#xA;&#xD;&#xA;You could try cutting back the cream of tartar slightly and seeing if that helps (possible drawback could be the soda making a more pronounced bitter soapy taste if there isn't enough acidity).&#xD;&#xA;&#xD;&#xA;Or&#xD;&#xA;&#xD;&#xA;Replace the cream of tartar and baking soda with baking powder.  Baking powder by volume isn't as powerful as baking soda because of the fact it contains soda, two dry acids, and cornstarch.  1 teaspoon of baking powder will leaven 1 cup of flour (vs. 1/4 teaspoon of baking soda to leaven a cup of flour).  If your recipe calls for 2 cups of flour then use 2 teaspoons of baking powder and cut out the cream of tartar and baking soda." />
  <row Id="4049" PostHistoryTypeId="2" PostId="2272" RevisionGUID="b79a9508-192a-40eb-8860-7bde0d30fd50" CreationDate="2010-07-20T04:40:37.350" UserId="426" Text="It's important to note that homemade forms of baking powder need to be treated like recipes using only baking soda....they MUST go into the oven immediately otherwise the carbon dioxide bubbles will rise to the surface and pop, releasing the gas to the atmosphere instead of trapping it inside the baked goods.  The result will be a dense heavy texture.&#xD;&#xA;&#xD;&#xA;Commercial baking powders allow muffins to be made the night before, scooped into a pan and then baked the next morning because the greater bulk of gas production occurs during the baking process when a heat-activated dry acid produces gas." />
  <row Id="4050" PostHistoryTypeId="2" PostId="2273" RevisionGUID="b3eb2ba0-b277-43bb-9259-2e8c4f91fa7e" CreationDate="2010-07-20T04:43:12.960" UserId="266" Text="The only number I've ever heard was 4-6 teaspoons of salt per gallon of water, but that's just something a friend told me, they might've made it up.  I've never actually seen any bugs on broccoli - organic or otherwise - so when I wash it I usually just shake in about 1/2 tsp into the bowl.&#xD;&#xA;&#xD;&#xA;EDIT: [Here's a site that says 1 tsp per quart.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.asianhomerecipe.com/cooking_tips/broccoli-preparing.php" />
  <row Id="4051" PostHistoryTypeId="2" PostId="2274" RevisionGUID="a6badcde-83c8-4952-a4ad-516395a5b8fc" CreationDate="2010-07-20T04:59:54.530" UserId="86" Text="I always mix pie dough by hand. And... I don't chill *anything* until half-way through the process. Sacrilege, I know.&#xD;&#xA;&#xD;&#xA;Adam and roux nailed it [in their comments above][1], you absolutely want to work in batches: I've never gone over four crusts in one batch without finding the results a bit too tough from over-mixing. &#xD;&#xA;&#xD;&#xA;I aim for about three good-sized crusts per batch, mixing flour, salt, and half the lard until well combined. Then I throw in the rest of the lard, mix roughly, and into the fridge or freezer it goes (which one depends on how much time I need to work on fillings or whatever), along with the water and vodka mix for later hydration. The next batch goes in when the first one comes out, to chill while I quickly work in the now-firm lard, add the cold liquid, mix briefly and return to the fridge (always the fridge) to let it rest and hydrate. So on and so forth...&#xD;&#xA;&#xD;&#xA;Even if I have someone helping me, there's only so much dough that can be rolled (much less baked) at any given time, so I don't find this process terribly annoying, especially if I'm par-baking the crusts or using a filling that can be prepared in parallel with the dough. Once going, there's a new batch of dough ready every 20 minutes or so, which usually means I have several chilling while waiting to go in the oven.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2246/how-to-prepare-pie-dough-in-bulk-at-home/2248#2248" />
  <row Id="4052" PostHistoryTypeId="2" PostId="2275" RevisionGUID="5e377da7-965c-4be9-8088-07e03357ba06" CreationDate="2010-07-20T05:28:12.313" UserId="426" Text="Have you asked the meat departments of the stores you shop in?  They may not carry it simply due to lack of demand but could order it for you.&#xD;&#xA;&#xD;&#xA;Calve's liver is often sold frozen in small quart size containers due to the fact it's not a high demand item.  Check your freezer section as well as the fresh meat section.&#xD;&#xA;&#xD;&#xA;Also look in the yellow pages of your phone book for any meat markets in your area." />
  <row Id="4053" PostHistoryTypeId="5" PostId="2231" RevisionGUID="d481767e-0203-4a8d-b13d-eb1cad7a36cd" CreationDate="2010-07-20T05:32:20.013" UserId="1101" Comment="fixed typos, added recipe" Text="When I make snickerdoodles, they taste too &quot;tangy&quot; to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of cream of tartar to baking soda which is consistent with the proportions in [How do I make a baking powder substitute?][1] and [What is the difference between baking soda and baking powder?][2]&#xD;&#xA;&#xD;&#xA;What can I do to reduce the tanginess?&#xD;&#xA;&#xD;&#xA;**Edit:**&#xD;&#xA;&#xD;&#xA;Here's the recipe from a 50 year old Betty Crocker cookbook (American measures):&#xD;&#xA;&#xD;&#xA;    1 C shortening&#xD;&#xA;    1 1/2 C sugar&#xD;&#xA;    2 eggs&#xD;&#xA;    2 3/4 C flour&#xD;&#xA;    2 tsp cream of tartar&#xD;&#xA;    1 tsp soda&#xD;&#xA;    1/4 tsp salt&#xD;&#xA;&#xD;&#xA;    Cream shortening and sugar. Beat in eggs. Sift together all dry ingredients &#xD;&#xA;    then add gradually to the shortening mixture. Roll into 1 1/2&quot; balls and roll&#xD;&#xA;    in a mixture of 2 Tbsp sugar and 2 tsp cinnamon (you'll need more than this).&#xD;&#xA;    Place about 2&quot; apart on an ungreased baking sheet (you can use Silpat or &#xD;&#xA;    parchment). Bake at 400°F for 8 - 10 minutes. They should be lightly browned &#xD;&#xA;    but still soft. If you prefer a crisp cookie, add a minute or two to the baking &#xD;&#xA;    time. They'll puff up then flatten with a cracked top. &#xD;&#xA;    Makes about 5 doz. 2&quot; cookies.&#xD;&#xA;&#xD;&#xA;I've slightly modernized the instructions, but there's really no changes.&#xD;&#xA;&#xD;&#xA;I've used what we in the US call &quot;cinnamon&quot; which is actually Cassia (it's what&#xD;&#xA;you get at the grocery store and what you grew up on if you're American). If you buy Vietnamese or&#xD;&#xA;&quot;Saigon&quot; cinnamon that's what you're getting. I've also used true cinnamon&#xD;&#xA;(Ceylon). To me, it made the cookies taste very &quot;Christmasy&quot; and was a nice variation.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4/what-is-the-difference-between-baking-soda-and-baking-powder" />
  <row Id="4054" PostHistoryTypeId="2" PostId="2276" RevisionGUID="47461930-198b-42a4-bc81-3dfea3f88cf2" CreationDate="2010-07-20T05:34:26.890" UserId="689" Text="It is winter down here in Australia and I find it challenging to find a warm spot to rest my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot water, replacing it once or twice. The oven becomes a warm and moist environment for the yeast to do its magic. &#xD;&#xA;&#xD;&#xA;What other alternative spots are there to rest the dough in cold seasons?" />
  <row Id="4055" PostHistoryTypeId="1" PostId="2276" RevisionGUID="47461930-198b-42a4-bc81-3dfea3f88cf2" CreationDate="2010-07-20T05:34:26.890" UserId="689" Text="How do you rest your dough in cold seasons? " />
  <row Id="4056" PostHistoryTypeId="3" PostId="2276" RevisionGUID="47461930-198b-42a4-bc81-3dfea3f88cf2" CreationDate="2010-07-20T05:34:26.890" UserId="689" Text="&lt;bread&gt;&lt;dough&gt;&lt;baking-techniques&gt;&lt;yeast&gt;" />
  <row Id="4057" PostHistoryTypeId="2" PostId="2277" RevisionGUID="4fe69082-a707-45d2-aa35-46020d695336" CreationDate="2010-07-20T06:02:31.213" UserDisplayName="daniel" Text="http://en.wikipedia.org/wiki/Tasso_ham" />
  <row Id="4058" PostHistoryTypeId="2" PostId="2278" RevisionGUID="ffb3c542-2067-4267-b915-073bd13f31c6" CreationDate="2010-07-20T06:03:04.100" UserDisplayName="daniel" Text="http://en.wikipedia.org/wiki/Boudin" />
  <row Id="4059" PostHistoryTypeId="2" PostId="2279" RevisionGUID="efda7e15-8aa2-4873-9780-d3781a99c3cc" CreationDate="2010-07-20T06:06:01.130" UserDisplayName="daniel" Text="If you have a clothes dryer and happen to have a load of laundry on, sitting on top can be warm enough. I usually just use the oven method." />
  <row Id="4060" PostHistoryTypeId="2" PostId="2280" RevisionGUID="3025fcfc-cd5a-4fca-a44d-673da9455802" CreationDate="2010-07-20T06:06:28.070" UserId="7092" Text="If you are talking about resting, that is for a short period, typically 10-15 minutes, covered with a damp cloth.  When raising however, which takes considerably longer, what I do is set my oven at around 90 - 100 F or 30 - 40 C and put the dough in a lightly oiled bowl covered with a damp cloth.  Have, with other ovens, turned the heat on briefly, periodically." />
  <row Id="4061" PostHistoryTypeId="2" PostId="2281" RevisionGUID="6a4b0dc6-dd8c-4c2e-b7f6-0cd36870672b" CreationDate="2010-07-20T06:13:18.290" UserId="7092" Text="Yeah, you can.  I cool it and then put it in small sealable plastic bags, making sure no air is left in the bag.  It seems to keep forever that way." />
  <row Id="4062" PostHistoryTypeId="5" PostId="2276" RevisionGUID="6226cba4-331f-4d6c-a755-e7bf79d822b2" CreationDate="2010-07-20T06:21:54.840" UserId="689" Comment="added 2 characters in body; edited title" Text="It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot water, replacing it once or twice. The oven becomes a warm and moist environment for the yeast to do its magic. &#xD;&#xA;&#xD;&#xA;What other alternative spots are there to raise the dough in cold seasons?" />
  <row Id="4063" PostHistoryTypeId="4" PostId="2276" RevisionGUID="6226cba4-331f-4d6c-a755-e7bf79d822b2" CreationDate="2010-07-20T06:21:54.840" UserId="689" Comment="added 2 characters in body; edited title" Text="How do you raise your dough in cold seasons? " />
  <row Id="4064" PostHistoryTypeId="2" PostId="2282" RevisionGUID="707ab20d-594b-4978-bbb7-019d97eef16e" CreationDate="2010-07-20T06:22:45.323" UserId="7092" Text="You need to have a ripe fruit.  It is ripe when the neck (narrow part) just gives under a light squeeze.  You can tell a ripe fruit because the peel will come off in large pieces, not sticking to the fruit and tearing or coming off easily and crumbling.  Take a knife with a sharp tip and cut through just the skin as if cutting the fruit in quarters lengthwise.  Then, following the previous cutting of the skin only, cut the fruit in half to the seed.  Then twist the two halves apart, the seed will stay in one half.  Hack the knife into the seed embedded in the half avacado and twist the seed out.  Then peel the two pieces of skin off of each half, if you have a ripe avacado, each 1/4 skin will come off as one piece.  Enjoy." />
  <row Id="4065" PostHistoryTypeId="2" PostId="2283" RevisionGUID="db0c964a-50f9-4241-ae7f-2068a05f0488" CreationDate="2010-07-20T06:23:30.203" UserId="207" Text="If you did [AB's recipe][1], you need to lightly dredge the fish in cornstarch as @yock mentioned. You should also make sure that the batter is cold -refrigerate for 15 minutes to an hour at most. It turns out pretty good if you follow that recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; [1]: http://www.foodnetwork.com/recipes/alton-brown/chips-and-fish-recipe/index.html" />
  <row Id="4067" PostHistoryTypeId="2" PostId="2284" RevisionGUID="068f958c-3dfe-4a24-8320-b9ec5059b692" CreationDate="2010-07-20T06:39:35.490" UserId="7092" Text="I don't do sourdough in warm weather, it wastes too much flour.  In the cooler months I use half the starter once a week and then add 1 cup flour and one cup water and watch the mix, when bubbles stop appearing (use a ceramic bowl with at clear glass top), will either make up another batch of bread or pour out half the starter and add the 1 cup of flour and one cup water.  This refreshing of the starter is temperature related; the warmer it is the faster the yeasts work and the more often it must be renewed.  I keep mine on the floor in a cool part of the kitchen.  If you see pink in your starter, toss it and start over." />
  <row Id="4068" PostHistoryTypeId="2" PostId="2285" RevisionGUID="72a81b9d-5c33-4323-a3dd-3716c43a36b9" CreationDate="2010-07-20T06:49:33.037" UserId="7092" Text="I do it two different ways:  First, if I've been working outdoors a lot and have good calluses on my hands, I'll take a scant palm full of cloves and rub my hands together with the garlic between them over the sink or bin, this takes off most of the skin and loosens what stays behind.  Second, if the garlic has large cloves, will hold the bottom and the top of the clove, top by one hand bottom by the other and twist the clove, this loosens the skin." />
  <row Id="4069" PostHistoryTypeId="2" PostId="2286" RevisionGUID="2d61995f-7eef-47c4-a868-e02ef707f7cb" CreationDate="2010-07-20T07:10:41.993" UserId="597" Text="As a follow-up to Harlan - I do my eggs in either a stainless steel pan (scrambled and poached) or an enamelled omelette pan (which is technically a kind of non-stick) - which cleans like a dream. Which is to say, I don't even see the need for Teflon for eggs.&#xD;&#xA;&#xD;&#xA;The only cleaning difficulty is if you leave eggy residue in a stainless steel pan - but at least you feel you can attack it when cleaning, without fear.&#xD;&#xA;&#xD;&#xA;Caveat : I've not spent the same money on non-stick cookware, and I am pretty good at having cooking accidents like putting an empty pan back down on a ring that is still on - the kind of thing that destroys non-stick coating. " />
  <row Id="4072" PostHistoryTypeId="2" PostId="2287" RevisionGUID="78ce5003-6008-44df-9287-1f8d1e2abbb0" CreationDate="2010-07-20T07:39:02.890" UserId="1116" Text="I've [read][1] that non-stick saucepans using Tethlon are dangerous. Why do so many people still use them including all the professional chefs and how do you personally feel about using them after reading this.&#xD;&#xA;&#xD;&#xA;We are in the predicament at the moment where we have an induction stove and a titanium Woll pan which is non-stick but takes FOREVER to heat up. The only other non-stick pans are Teflon. What to do?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://willtaft.com/health/i-do-not-use-teflon-cookware/" />
  <row Id="4073" PostHistoryTypeId="1" PostId="2287" RevisionGUID="78ce5003-6008-44df-9287-1f8d1e2abbb0" CreationDate="2010-07-20T07:39:02.890" UserId="1116" Text="Is Teflon dangerous?" />
  <row Id="4074" PostHistoryTypeId="3" PostId="2287" RevisionGUID="78ce5003-6008-44df-9287-1f8d1e2abbb0" CreationDate="2010-07-20T07:39:02.890" UserId="1116" Text="&lt;teflon&gt;" />
  <row Id="4075" PostHistoryTypeId="2" PostId="2288" RevisionGUID="c9bb27c6-0629-4e38-b18b-42b02d415813" CreationDate="2010-07-20T07:41:30.873" UserId="876" Text="Regarding flavors, try the [Matcha][1] tea ...also for the color of course,&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Matcha" />
  <row Id="4076" PostHistoryTypeId="2" PostId="2289" RevisionGUID="7077ccc4-61e0-4061-97d3-6440065d65cb" CreationDate="2010-07-20T07:45:10.927" UserId="531" Text="When something's too hot (say curry or chili) we usually take [raita][1] as an additional garnish. [Raita][1] - yoghurt with herbs, spices and vegetables - is good at reducing heat, for example [raita][1] like this: yoghurt with sliced or chopped cucumber and a mixture of herbs as you like (parsley, dill, coriander, etc).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Raita" />
  <row Id="4077" PostHistoryTypeId="2" PostId="2290" RevisionGUID="ec0bbc05-fba9-4e75-af7d-c7272bbbe054" CreationDate="2010-07-20T07:45:50.237" UserId="210" Text="A while ago we tried to cook a whole lamb in a fire pit.  Basically we dug a pit about 2-2.5 feet deep, made a large fire in it, and started to drink.  Then when the fire had died down a bit we lined the fire with some damp straw, put in the hessian wrapped lamb, put more damp straw on top then covered the whole thing with earth and left for 24 hours.&#xD;&#xA;&#xD;&#xA;When we dug it up, the lamb was done beautifully on the fire side, but raw on the top.  &#xD;&#xA;&#xD;&#xA;What might we have done wrong, apart from getting drunk whilst the fire was burning?  Has anyone done this before and what are the things that we should bear in mind if we do it again? " />
  <row Id="4078" PostHistoryTypeId="1" PostId="2290" RevisionGUID="ec0bbc05-fba9-4e75-af7d-c7272bbbe054" CreationDate="2010-07-20T07:45:50.237" UserId="210" Text="Tips for cooking a whole lamb in a fire pit?" />
  <row Id="4079" PostHistoryTypeId="3" PostId="2290" RevisionGUID="ec0bbc05-fba9-4e75-af7d-c7272bbbe054" CreationDate="2010-07-20T07:45:50.237" UserId="210" Text="&lt;lamb&gt;&lt;outdoor-cooking&gt;" />
  <row Id="4080" PostHistoryTypeId="2" PostId="2291" RevisionGUID="ade7a6e1-ab73-4c2a-ac74-6e5c1e48c9e9" CreationDate="2010-07-20T07:59:08.380" UserId="876" Text="Well, I read the same several times, and it seems that some toxic elements appear at high temperatures, above 250C.&#xD;&#xA;&#xD;&#xA;More can be found [here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.consumerreports.org/cro/home-garden/kitchen/cookware-bakeware-cutlery/nonstick-pans-6-07/overview/0607_pans_ov_1.htm" />
  <row Id="4081" PostHistoryTypeId="2" PostId="2292" RevisionGUID="15e7378c-7713-43e9-8d95-248b58c9a65e" CreationDate="2010-07-20T08:06:52.997" UserId="4151" Text="I had a quick look around [pubmed][1], an aggregator of biological and medical literature, and found very little in the way of actual scientific evidence for teflon toxicity under 500C. In fact, teflon is still widely in use in surgery and can be left inside the body for tens of years.&#xD;&#xA;&#xD;&#xA;This does not mean that improper operation (such as overheating to the point of thermolysis) cannot result in compounds you would rather not have in your food. It will also ruin the pan. Don't do it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ncbi.nlm.nih.gov/sites/pubmed" />
  <row Id="4082" PostHistoryTypeId="2" PostId="2293" RevisionGUID="5861a852-7490-4b5a-9d63-718c40316684" CreationDate="2010-07-20T08:28:26.517" UserId="239" Text="I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick  you can use to clean a leek, without cutting it up and ruining it's natural shape?" />
  <row Id="4083" PostHistoryTypeId="1" PostId="2293" RevisionGUID="5861a852-7490-4b5a-9d63-718c40316684" CreationDate="2010-07-20T08:28:26.517" UserId="239" Text="How do you efficiently clean a leek?" />
  <row Id="4084" PostHistoryTypeId="3" PostId="2293" RevisionGUID="5861a852-7490-4b5a-9d63-718c40316684" CreationDate="2010-07-20T08:28:26.517" UserId="239" Text="&lt;vegetables&gt;&lt;cleaning&gt;&lt;prepare&gt;&lt;dirt&gt;" />
  <row Id="4085" PostHistoryTypeId="2" PostId="2294" RevisionGUID="12c40b89-aaf1-4cc7-8425-d91b191d1577" CreationDate="2010-07-20T08:34:38.857" UserId="239" Text="I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria in dirt and the bacteria in the meat is a bad mix.&#xD;&#xA;&#xD;&#xA;But I'm wondering if you are making a stew of some sort, where you need to boil both meat and vegetables together, can I safely use the same board for both? &#xD;&#xA;&#xD;&#xA;I'm thinking since it will be cooked together anyways, what danger can there be?" />
  <row Id="4086" PostHistoryTypeId="1" PostId="2294" RevisionGUID="12c40b89-aaf1-4cc7-8425-d91b191d1577" CreationDate="2010-07-20T08:34:38.857" UserId="239" Text="Can I use the same board for meat and vegetables?" />
  <row Id="4087" PostHistoryTypeId="3" PostId="2294" RevisionGUID="12c40b89-aaf1-4cc7-8425-d91b191d1577" CreationDate="2010-07-20T08:34:38.857" UserId="239" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;vegetables&gt;&lt;dirt&gt;&lt;bacteria&gt;" />
  <row Id="4088" PostHistoryTypeId="2" PostId="2295" RevisionGUID="3b1445c6-6680-4d9e-a648-ba7dc9eb84d7" CreationDate="2010-07-20T08:40:03.807" UserId="698" Text="I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were still curled up after I cleaned them before the boil. " />
  <row Id="4089" PostHistoryTypeId="1" PostId="2295" RevisionGUID="3b1445c6-6680-4d9e-a648-ba7dc9eb84d7" CreationDate="2010-07-20T08:40:03.807" UserId="698" Text="How do I prepare prawns such that they are straight after boiling/steaming?" />
  <row Id="4090" PostHistoryTypeId="3" PostId="2295" RevisionGUID="3b1445c6-6680-4d9e-a648-ba7dc9eb84d7" CreationDate="2010-07-20T08:40:03.807" UserId="698" Text="&lt;technique&gt;&lt;sushi&gt;" />
  <row Id="4091" PostHistoryTypeId="2" PostId="2296" RevisionGUID="9bb4a4fb-e9ab-4aa1-b8da-3144be38f7bb" CreationDate="2010-07-20T08:44:10.737" UserId="125" Text="In the past when I've cooked in the ground I put rocks into the fire. Don't really know what sort of rocks, but I've been involved in sessions that use bricks. &#xD;&#xA;&#xD;&#xA;Point is that you needs some way to &quot;envelope&quot; the heat around the thing you are cooking so what we did was put the rocks into the fire to heat them up.&#xD;&#xA;&#xD;&#xA;Carefully remove the rocks before putting the lamb in and then put the hot rocks on top of the hessian covered meat before putting the dirt back on top.&#xD;&#xA;&#xD;&#xA;Let it sit for a while and you should get a much more even result" />
  <row Id="4092" PostHistoryTypeId="2" PostId="2297" RevisionGUID="6dd5dbe9-6909-4612-9fd4-ad2fac768c52" CreationDate="2010-07-20T08:54:05.987" UserId="633" Text="I've had success with flat leaf parsley or radish leaves instead of basil, and walnuts or hazelnuts instead of pine nuts." />
  <row Id="4093" PostHistoryTypeId="5" PostId="2222" RevisionGUID="ce49d81a-4eea-4ec3-98dc-19ca1d4cfedc" CreationDate="2010-07-20T09:02:37.107" UserId="438" Comment="added 1 characters in body" Text="Passed from my Sicilian forebears:&#xD;&#xA;&#xD;&#xA;Fresh basil, a ton. The farmer's market is your best bet for a source, you need a whole in-season bundle for a 1.5 liter food processor.  That's something like 8 to 10 fully grown stems.&#xD;&#xA;&#xD;&#xA;Pine nuts, olive oil, garlic&#xD;&#xA;&#xD;&#xA;Fill the bottom third of the food processor with pine nuts.  Add enough olive oil to just cover them.  Add two cloves of garlic.  Then fill the food processor with washed fresh basil leaves and blend until its a fine paste.  Fill it and blend it again.  Repeat this step until the paste reaches the liquid line of the food processor.&#xD;&#xA;&#xD;&#xA;It can be put into tupperwares and frozen for up to a year and thawed in servings in the microwave.  I generally use an 8oz serving for a 1 lb box of rotini pasta.  I add freshly grated Parmesan cheese when I add the pesto to the pasta.  If you're having difficulty getting it to spread evenly on the pasta, then add a little olive oil. " />
  <row Id="4094" PostHistoryTypeId="2" PostId="2298" RevisionGUID="9af45831-a35d-4b3b-bd51-a8d075f457c6" CreationDate="2010-07-20T09:03:29.663" UserId="706" Text="AFAIK the traditional way of cooking something in a fire pit involves building the fire on top of the buried carcass. But I might be wrong here." />
  <row Id="4095" PostHistoryTypeId="5" PostId="2297" RevisionGUID="733536b3-5b31-4049-8b3c-76f4e6f3c118" CreationDate="2010-07-20T09:03:58.460" UserId="633" Comment="added 30 characters in body" Text="I've had success with flat leaf parsley or radish leaves instead of basil, walnuts or hazelnuts instead of pine nuts, and pecorino instead of parmesan." />
  <row Id="4096" PostHistoryTypeId="2" PostId="2299" RevisionGUID="d1233580-0f70-4ebd-96ec-60ba5ac5ae24" CreationDate="2010-07-20T09:06:45.427" UserId="1120" Text="I have heard that one shouldn't reheat a meal with spinach in it. Is there any truth in this and what is the reason?" />
  <row Id="4097" PostHistoryTypeId="1" PostId="2299" RevisionGUID="d1233580-0f70-4ebd-96ec-60ba5ac5ae24" CreationDate="2010-07-20T09:06:45.427" UserId="1120" Text="Reheating Spinach" />
  <row Id="4098" PostHistoryTypeId="3" PostId="2299" RevisionGUID="d1233580-0f70-4ebd-96ec-60ba5ac5ae24" CreationDate="2010-07-20T09:06:45.427" UserId="1120" Text="&lt;food-safety&gt;" />
  <row Id="4099" PostHistoryTypeId="2" PostId="2300" RevisionGUID="307029b3-4274-4a25-852e-e718f2640cfb" CreationDate="2010-07-20T09:08:03.787" UserId="1119" Text="Peel, devein and insert a wooden skewer." />
  <row Id="4100" PostHistoryTypeId="2" PostId="2301" RevisionGUID="fb2ba3e7-6b89-4769-982a-98b06c18aa52" CreationDate="2010-07-20T09:13:26.400" UserId="22" Text="I understand the intent of the advice to always keep meat and vegetable preparation tools and areas separate is to establish a habit, to avoid the possibility of cross contamination in cases where you are not going to be cooking the vegetables as much or at all; and similarly in a catering environment to be able to visibly demonstrate that working practices are such that cross contamination cannot occur." />
  <row Id="4101" PostHistoryTypeId="5" PostId="2290" RevisionGUID="41fc71fb-08e2-437d-80e9-610b7c838b83" CreationDate="2010-07-20T09:15:43.670" UserId="210" Comment="added the fact that we lined the pit" Text="A while ago we tried to cook a whole lamb in a fire pit.  Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a large fire in it, and started to drink.  Then when the fire had died down a bit we lined the fire with some damp straw, put in the hessian wrapped lamb, put more damp straw on top then covered the whole thing with earth and left for 24 hours.&#xD;&#xA;&#xD;&#xA;When we dug it up, the lamb was done beautifully on the fire side, but raw on the top.  &#xD;&#xA;&#xD;&#xA;What might we have done wrong, apart from getting drunk whilst the fire was burning?  Has anyone done this before and what are the things that we should bear in mind if we do it again? " />
  <row Id="4102" PostHistoryTypeId="2" PostId="2302" RevisionGUID="a403e01c-b11a-49b4-8501-67c29953f153" CreationDate="2010-07-20T09:36:38.420" UserId="539" Text="Not that I'm aware of. My Mum has spent decades cleaning leeks by slicing the bottom of them to the core and working the layers under the tap to get the water in there and wash the dirt out, and I've never been able to figure out a better alternative which doesn't involve chopping several inches off the bottom of the thing and throwing it on the compost heap." />
  <row Id="4103" PostHistoryTypeId="2" PostId="2303" RevisionGUID="f68e4d4b-661d-4867-bd98-c2d8ed9378ca" CreationDate="2010-07-20T09:42:33.070" UserId="539" Text="A non-exhaustive list of ways to get your bread to rise when it's cold includes:&#xD;&#xA;&#xD;&#xA; - Just let it rise slowly over a long period of time, which does give you good flavour but requires serious patience&#xD;&#xA; - Put it in the airing cupboard, assuming Australian houses have such things, but in the winter the hot water tank will keep it nice and warm&#xD;&#xA; - If it's still in the rising in the bowl phase rather than having been shaped, you can carefully put the bowl in a larger bowl of warm water (not too hot though or it'll go a bit mad)&#xD;&#xA; - Sometimes I can get away with putting the pan with the shaped bread ready for the oven over a large bowl or bucket of hot water&#xD;&#xA; - Put it in the oven with the pilot light on if your oven has a pilot light&#xD;&#xA; - Put it in the top oven with the door open while you're cooking something else in the bottom oven, if you have two ovens (careful though, this can get too hot depending on your oven)&#xD;&#xA; - Encourage the cat to sleep on it&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4104" PostHistoryTypeId="2" PostId="2304" RevisionGUID="a9a88441-6ba2-4155-a3da-ffcf2ccb4e40" CreationDate="2010-07-20T10:10:07.547" UserId="688" Text="I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?" />
  <row Id="4105" PostHistoryTypeId="1" PostId="2304" RevisionGUID="a9a88441-6ba2-4155-a3da-ffcf2ccb4e40" CreationDate="2010-07-20T10:10:07.547" UserId="688" Text="Is there a difference between green and spring onions?" />
  <row Id="4106" PostHistoryTypeId="3" PostId="2304" RevisionGUID="a9a88441-6ba2-4155-a3da-ffcf2ccb4e40" CreationDate="2010-07-20T10:10:07.547" UserId="688" Text="&lt;substitutions&gt;&lt;onions&gt;" />
  <row Id="4107" PostHistoryTypeId="2" PostId="2305" RevisionGUID="7f76948e-75b7-4c75-9493-c91261156c0a" CreationDate="2010-07-20T10:34:24.167" UserId="881" Text="I really rather like making rolls with dried figs and blue cheese in. Yummy!" />
  <row Id="4108" PostHistoryTypeId="16" PostId="2305" RevisionGUID="7f76948e-75b7-4c75-9493-c91261156c0a" CreationDate="2010-07-20T10:34:24.167" UserId="-1" />
  <row Id="4109" PostHistoryTypeId="2" PostId="2306" RevisionGUID="bfb4f144-c325-4f58-a2b2-01442d35ab8b" CreationDate="2010-07-20T10:40:14.003" UserId="688" Text="What are some good recipes that can be cooked and then adjusted to suit the tastes of both adults and children?" />
  <row Id="4110" PostHistoryTypeId="1" PostId="2306" RevisionGUID="bfb4f144-c325-4f58-a2b2-01442d35ab8b" CreationDate="2010-07-20T10:40:14.003" UserId="688" Text="Recipes for adults and children?" />
  <row Id="4111" PostHistoryTypeId="3" PostId="2306" RevisionGUID="bfb4f144-c325-4f58-a2b2-01442d35ab8b" CreationDate="2010-07-20T10:40:14.003" UserId="688" Text="&lt;children&gt;" />
  <row Id="4112" PostHistoryTypeId="2" PostId="2307" RevisionGUID="c4ca8e31-990e-458e-96b2-ad39e9b78752" CreationDate="2010-07-20T10:41:22.690" UserId="67" Text="It's a regional preference on what they're called.&#xD;&#xA;&#xD;&#xA;When you're buying seeds, they're also called &quot;bunching onions&quot;, and I grew up calling them &quot;scallions&quot;, although I think that scallion specifically don't have a bulb yet formed, while green/spring onions might." />
  <row Id="4113" PostHistoryTypeId="2" PostId="2308" RevisionGUID="2a2b5116-c160-4e86-a664-05a958e15b14" CreationDate="2010-07-20T10:44:44.403" UserId="688" Text="I think that it is fine to use the same chopping board if the meat and vegetables are going into the pot at the same time. However, often recipes will call for the meat to be browned first and then the vegetables added. In these cases I would recommend using a different chopping board or thoroughly cleaning the chopping board between cutting the meat and vegetables.&#xD;&#xA;&#xD;&#xA;I agree that it is a good practice to use separate chopping boards for meat and vegetables even if both will be cooked together, particularly if children or inexperienced cooks observe you cooking and may mistakenly think that it is fine to use the same board in all circumstances." />
  <row Id="4114" PostHistoryTypeId="5" PostId="2307" RevisionGUID="481a8876-0cd2-4e6f-8094-786e438bae21" CreationDate="2010-07-20T10:51:19.560" UserId="67" Comment="added &quot;update&quot; section." Text="It's a regional preference on what they're called.&#xD;&#xA;&#xD;&#xA;When you're buying seeds, they're also called &quot;bunching onions&quot;, and I grew up calling them &quot;scallions&quot;, although I think that scallion specifically don't have a bulb yet formed, while green/spring onions might.&#xD;&#xA;&#xD;&#xA;**update** : A little research suggests that &quot;spring onion&quot; is the preferred term in the UK, AU and Canada, &quot;green onion&quot; in the US south, and &quot;scallion&quot; in the US northeast, however I'm not sure what the exact boundries are as in the US mid-atlantic, I'll see both &quot;green onions&quot; and &quot;scallions&quot; for sale, with &quot;green onions&quot; being larger (scallions with no bulb, maybe 12&quot;/30cm long, while green onions might have a 2&quot;/5cm bulb, and have over 24&quot;/60cm of green top).  It's possible that &quot;green onion&quot; might be a polysemous term that varies by region." />
  <row Id="4115" PostHistoryTypeId="6" PostId="2304" RevisionGUID="4f31e22a-fa2b-45fc-89ca-9012291d4bb8" CreationDate="2010-07-20T10:51:48.700" UserId="67" Comment="edited tags" Text="&lt;substitutions&gt;&lt;onions&gt;&lt;language&gt;" />
  <row Id="4116" PostHistoryTypeId="6" PostId="784" RevisionGUID="bd8b60ad-5ce1-4b29-b1cf-bd65a1016929" CreationDate="2010-07-20T10:52:59.197" UserId="67" Comment="edited tags" Text="&lt;translation&gt;&lt;language&gt;" />
  <row Id="4117" PostHistoryTypeId="6" PostId="2215" RevisionGUID="d77844ce-e460-4b3a-8e88-c14646876c32" CreationDate="2010-07-20T10:53:09.323" UserId="67" Comment="edited tags" Text="&lt;substitute&gt;&lt;beef&gt;&lt;translation&gt;&lt;language&gt;" />
  <row Id="4118" PostHistoryTypeId="2" PostId="2309" RevisionGUID="b0dede81-0b1b-4b5c-a91f-fc3ddcbe6fa7" CreationDate="2010-07-20T10:58:38.673" UserId="624" Text="I can think of no reason other than taste.&#xD;&#xA;&#xD;&#xA;I've reheated numerous spinach dishes in the past, with no apparent detrimental effects to my health.&#xD;&#xA;&#xD;&#xA;Spinach doesn't have any special properties that other greens like beet greens, collards, mustard greens, etc. don't have, so I don't see any reason why spinach would be special in this respect.&#xD;&#xA;&#xD;&#xA;Like most greens, it doesn't react well to being overcooked, so when reheating, stir often, and you should be fine." />
  <row Id="4119" PostHistoryTypeId="2" PostId="2310" RevisionGUID="c0f5fb91-1fba-488e-baf1-21d933f82805" CreationDate="2010-07-20T11:03:11.740" UserId="210" Text="One thing I sometimes do is make a plain pasta with tomato sauce, then separately make a dressing sauce, usually with finely chopped olives, capers, anchovies and chilli mixed with some olive oil and lemon juice, maybe a good grating of parmesan cheese in it too, and then spoon a couple of dollops of that on top of the adults pasta to liven it up a bit.&#xD;&#xA;&#xD;&#xA;gives me something to do whilst the pasta and sauce are cooking too..." />
  <row Id="4120" PostHistoryTypeId="2" PostId="2311" RevisionGUID="e0533933-0f98-48e1-957f-957f965e2d6b" CreationDate="2010-07-20T11:13:10.053" UserId="126" Text="Anything made with a minced beef and tomatoe base is good. The children can have the basic beef and tomatoe sauce with paste / meatballs etc. For the adults you can then add anything you fancy to the sauce to make something like bolegnese, chilli, etc. " />
  <row Id="4121" PostHistoryTypeId="2" PostId="2312" RevisionGUID="4bea539a-e866-412e-9e65-57bcf39f311b" CreationDate="2010-07-20T11:18:48.517" UserId="771" Text="The tips I've always used are to always wash them root end up under running water, and then to rinse them in a colander again, under running water, once you've chopped them." />
  <row Id="4122" PostHistoryTypeId="2" PostId="2313" RevisionGUID="f822e0ae-ffb0-4b37-a5f5-3641e36ba42b" CreationDate="2010-07-20T11:21:36.920" UserId="67" Text="I've been trying to do a little research on this this, and I know that &quot;ground beef&quot; and &quot;minced beef&quot; are functionally similar, but I'm trying to verify that they're actually the same thing (as &quot;mincing&quot; and &quot;grinding&quot; are different processes.)&#xD;&#xA;&#xD;&#xA;As they're produced from a different processes, it's possible that there might be some slight differences between the two (minor variations in texture).  And of course, there's coarse grind vs. fine grind, and occassionally you can get a really coarse 'chili grind'.  I've never lived in the UK, so I don't know how much variation there is in the size of minced beef.  Also, for good quality ground meat, you need to keep the fats very cold so they don't melt; it's possible that that minced meat doesn't have as much friction involved, making this less likely, but I can't be certain that's the case.  (can someone from the UK weigh in on this?)&#xD;&#xA;&#xD;&#xA;And we can also throw in the term &quot;hamburger meat&quot; which is ground beef with extra fat trimmings, as well as &quot;meatloaf mix&quot; which is typically a blend of either beef and pork, or beef, pork and veal, and &quot;mincemeat&quot; which is a combination of meat, fruit and alcohol." />
  <row Id="4123" PostHistoryTypeId="2" PostId="2314" RevisionGUID="8b80a335-c0e4-4d7d-9598-119c037bd519" CreationDate="2010-07-20T11:22:09.870" UserId="624" Text="I don't have children of my own, but in general, children do not like bitter flavors and are more sensitive to them. They also like sugar more than adults in general. Most greens are out because they're too bitter, as are many other vegetables. &#xD;&#xA;&#xD;&#xA;Some things that my mom used to make me:&#xD;&#xA;Braised cabbage with carrots, onions and apples&#xD;&#xA;Broccoli and cheese casserole (broccoli and potatoes mashed together, and baked with cheese on top)&#xD;&#xA;Summer squash (zucchini/courgettes), fried with onions, or with tomatoes on pasta&#xD;&#xA;&#xD;&#xA;Parsnips and carrots taste a bit sweet, so kids tend to like them." />
  <row Id="4124" PostHistoryTypeId="16" PostId="2314" RevisionGUID="8b80a335-c0e4-4d7d-9598-119c037bd519" CreationDate="2010-07-20T11:22:09.870" UserId="624" />
  <row Id="4125" PostHistoryTypeId="5" PostId="2263" RevisionGUID="90d9a127-52cb-4267-bc81-73c57ca55eef" CreationDate="2010-07-20T11:40:14.270" UserId="426" Comment="added 1 characters in body" Text="As Kosher salt goes there is also a difference in the types.  Many chefs (myself included) recommend and prefer Diamond Crystal brand Kosher salt.  Diamond Crystal (owned by Cargill) uses a patented process of producing salt known as the Alberger Process.  In in the interest of keeping the explanation simple, essentially it creates flat salt crystals with a hollow diamond shape and jagged edges.  The hollow shape provides for quicker dissolution and the jagged edges help it stick to food better rather than bouncing off as is the nature of the cubic structure of basic table salt.  For this reason many seasoning and food manufacturers use Alberger salt as a &quot;dry emulsifier&quot;.  I was on a tour with Paul Prudhomme at his seasoning plant near New Orleans and he explained that the jagged edges help to keep it suspended and blended with other seasonings and dry ingredients. &#xD;&#xA;&#xD;&#xA;Morton's kosher salt is composed of large crystals that are rolled to flatten them.  They are flat but not hollow so take a bit longer than Diamond Crystal to dissolve.  &#xD;&#xA;&#xD;&#xA;Morton's Kosher salt also has Yellow Prussiate of Soda added to it as an anti-caking agent (&quot;when it rains it pours&quot;) which tends to leave a slight bitter (not as bad as iodine) taste in the back of the throat.  Diamond Crystal brand is simply salt.&#xD;&#xA;&#xD;&#xA;Alberger salt has a lighter bulk weight than granulated salt so 1 teaspoon of Diamond Crystal salt is going to be less salt than either table or Morton's kosher salt.  Look at the two packages side by side in the store sometime.  They are both 3# boxes but the Diamond Crystal box is much taller due to the increased volume of the hollow crystals.  Looking at the nutritional information panels you'll also notice the serving size for each is 1/4 teaspoon but the Morton's has 418 gr. sodium per serving vs. about 200 for Diamond crystal (again, due to hollow crystals).  Some people recommend increasing salt by 25% when using Diamond Crystal in recipes.  In cooking you can easily salt to taste and know that since it dissolves more readily you should be able to determine seasoning by taste without oversalting.  In baking I typically use it measure for measure and haven't had any major issues yet.  In yeast doughs however you must be cautious to make sure that the crystals do dissolve in the liquid so as not to cut through the gluten strands during the kneading process (as well as to evenly disperse)." />
  <row Id="4126" PostHistoryTypeId="2" PostId="2315" RevisionGUID="04aa0f7f-4995-4583-be80-4ef52462c45e" CreationDate="2010-07-20T12:08:21.453" UserId="426" Text="Your primary defenses against cross-contamination include proper planning in the order of what you're cutting and proper cleaning between uses.  In the case of your stew, simply cut the vegetables first and then cut your meat.  Doing so in this order you won't need to wash the board between the vegetables and meat.  If you want to expedite the cooking process, then either use a separate board for the meat first so that you can start browning it while cutting the vegetables, or simply wash and re-use the board.  A good scrubbing with hot soapy water is fine for your knife and board (including wood boards).&#xD;&#xA;&#xD;&#xA;As mentioned previously, if you're still concerned about bacteria you can rub the board with lemon juice or vinegar which will kill any residual bacteria.&#xD;&#xA;&#xD;&#xA;Using separate boards that are relegated to specific meat vs. vegetable duty isn't necessary as long as you're properly cleaning your boards.  A board only used for meat items is just as liable to transfer bacteria to the next item being cut on it if it isn't properly washed between uses.  That being said, if you're properly cleaning them then it's fine to cut vegetables on a board that's also been used previously for meat.&#xD;&#xA;&#xD;&#xA;As for cutting boards, your best bet for the care and maintenance for your knives are either wood or composite materials (usually a laminated product of paper and resin - &quot;Epicurean&quot; being a prominent brand.&#xD;&#xA;&#xD;&#xA;Never use a tempered glass cutting board or other hard surface (granite, marble, Corian, etc.) as these are heavily damaging to the edge of your blade and unsafe for you as there is nothing for the knife to bite and grip into and it's much more likely to slip and cut you.&#xD;&#xA;&#xD;&#xA;Plastic cutting boards and mats aren't very good on your knives and the boards in particular are either too hard and dull your blade prematurely or are soft and end up with lots of cuts and grooves which then trap food.  People often have a false sense of security with plastic boards believing them to be &quot;non-porous&quot;.  As the board is used, food material ends up crammed into the cuts and grooves and while the boards can go into the dishwasher, that only removes the surface grime, not that which is impacted and over time you increase the potential for bacterial growth to occur.&#xD;&#xA;&#xD;&#xA;Wood boards (including bamboo) are much better on your knives but to maintain them in good condition you need to properly maintain them.  Periodically, when they look dry (kind of like chapped skin) you need to oil them with mineral oil.  The mineral oil you buy at your local drugstore or grocery store pharmacy is fine, no need to buy fancy &quot;block oil&quot; in gourmet shops.  Don't use vegetable based oils as they will go rancid and transfer the flavor to your food.  I like to give the cutting board a heavy coating at night, let it soak in overnight, and then buff off anything that didn't soak in.  This will keep your wood fibers soft and supple so that the board won't split and crack, the fibers will swell back together making it more &quot;self-healing&quot; as you cut on it, and the oil in the wood will repel liquids that would otherwise try to soak in.  When a wooden board gets marred and nicked up you just need to take it to the garage and give it a good sanding before dusting off, rinsing and re-oiling.&#xD;&#xA;&#xD;&#xA;Don't use bleach on boards (plastic or otherwise) as it will typically leave a distinct smell in the board." />
  <row Id="4127" PostHistoryTypeId="6" PostId="2299" RevisionGUID="95a41177-b394-4246-a9b8-cc9be4bb6545" CreationDate="2010-07-20T12:11:33.023" UserId="99" Comment="edited tags" Text="&lt;food-safety&gt;&lt;vegetables&gt;&lt;spinach&gt;" />
  <row Id="4128" PostHistoryTypeId="2" PostId="2316" RevisionGUID="c7220468-461b-4d50-8ba6-cfa813125516" CreationDate="2010-07-20T12:13:17.043" UserId="999" Text="I do something very similar to Shawn's solution.  I put a large glass of water in the microwave to heat it up.  Once that is done I put my dough right in next to it.  If it needs a long rise, I will go back in an hour or two, pull out the dough and reheat the water for a minute or two.  Then I can put the dough back in again.  &#xD;&#xA;Careful though, a since the space is small it can get hot quickly if you use a large amount of boiled water.&#xD;&#xA;&#xD;&#xA;If your refrigerator doesn't have any cabinets above it, you can put a bowl of dough on top of it back near the wall.  The waste heat that is sucked out of the fridge and freezer is vented out the back and will rise up the wall.  It’s not going to be too warm back there, but it will be warmer than the counter.&#xD;&#xA;" />
  <row Id="4129" PostHistoryTypeId="2" PostId="2317" RevisionGUID="0a3e5b67-6e8f-4aaa-bd96-a51286a4d066" CreationDate="2010-07-20T12:14:35.823" UserId="1131" Text="Reheating spinach can cause nitrite to be produced. Quote from [eufic.org][1]&#xD;&#xA;&#xD;&#xA;&gt; Spinach and other leafy vegetables contain high concentrations of nitrate. The amount depends on the variety, season, and the soil and water conditions where the vegetable was grown. Nitrate itself is totally harmless, but it can be converted to nitrites, and then to nitrosamines, some of which are known to be carcinogenic. Enzymes present in bacteria convert nitrate to nitrite. This happens especially when spinach is heated, stored and then later reheated. Nitrite itself is a harmless compound, but it should be avoided by infants of up to 6 months. It can affect the ability of the blood to transport oxygen by transforming haemoglobin, the protein that carries oxygen in the blood, into methaemoglobin, a form of the protein which is unable to carry oxygen. This can be dangerous for babies and is commonly known as “Blue Baby Syndrome”. However, in view of the fact that acidic conditions favour the formation of nitrosamines from nitrite, coupled with the facts that nearly all foods contain some protein and are exposed to acid in the stomach nitrosamine production cannot completely be prevented. **Hence the recommendation to avoid reheating spinach.**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eufic.org/web/page.asp?cust=1&amp;lng=en&amp;sid=4&amp;did=12&amp;faqid=6" />
  <row Id="4130" PostHistoryTypeId="6" PostId="618" RevisionGUID="7878fa8b-755c-4d84-a763-0b3ca3d38b93" CreationDate="2010-07-20T12:14:55.637" UserId="99" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;utensils&gt;&lt;hygiene&gt;" />
  <row Id="4131" PostHistoryTypeId="2" PostId="2318" RevisionGUID="d4fbe7f0-b57a-4beb-91f8-2b1827cb1253" CreationDate="2010-07-20T12:25:36.800" UserId="999" Text="I feed starter with a 50-50 mix of water and flour.  Usually 1/2 cup water 1/2 cup flour for a small container.  You can eyeball the ratio.  It isn’t critical to get it perfect.  &#xD;&#xA;&#xD;&#xA;If you keep the starter in the fridge you can get away with feeding it twice a week depending on your yeast strain.  You can do this by eye…if the starter starts to look ugly when you take it out to feed, you should feed it a little more often. &#xD;&#xA;&#xD;&#xA;One thing I will say is that you can resurrect a starter that seems long past edible.  The starter will get a cloudy fluid on top of the batter and develop a really strong smell if you let it go too long.  My personal experience is that you can pour off the watery fluid and some of the batter if need be.  Then add a good feeding of flour and water.  It will take a little longer than usual to build up again.  Yeast is a very durable critter.  &#xD;&#xA;" />
  <row Id="4132" PostHistoryTypeId="2" PostId="2319" RevisionGUID="d983d46a-e400-4637-92f5-8b0088a6638b" CreationDate="2010-07-20T12:44:47.700" UserId="689" Text="Is it safe to eat mouldy bread, even after cutting away the moulded parts? &#xD;&#xA;And how can you tell if the mould is harmless or toxic? " />
  <row Id="4133" PostHistoryTypeId="1" PostId="2319" RevisionGUID="d983d46a-e400-4637-92f5-8b0088a6638b" CreationDate="2010-07-20T12:44:47.700" UserId="689" Text="Is it safe to eat mouldy bread?" />
  <row Id="4134" PostHistoryTypeId="3" PostId="2319" RevisionGUID="d983d46a-e400-4637-92f5-8b0088a6638b" CreationDate="2010-07-20T12:44:47.700" UserId="689" Text="&lt;food-safety&gt;&lt;bread&gt;" />
  <row Id="4135" PostHistoryTypeId="2" PostId="2320" RevisionGUID="eadc5f14-5aaa-40c9-8b2a-d9d9a66a4a4b" CreationDate="2010-07-20T12:48:09.440" UserId="219" Text="http://www.cnn.com/2009/HEALTH/08/11/food.safety/index.html&#xD;&#xA;&#xD;&#xA;&gt; It's tempting to lop off the fuzzy&#xD;&#xA;&gt; patch, but the mold could have spread&#xD;&#xA;&gt; already.&#xD;&#xA;&gt; &#xD;&#xA;&gt; &quot;Once you're able to see mold on&#xD;&#xA;&gt; bread, it means there's quite a lot of&#xD;&#xA;&gt; mold,&quot; said Nelken, a food consultant&#xD;&#xA;&gt; in Woodland Hills, California. &quot;It's&#xD;&#xA;&gt; indicative that there's mold on other&#xD;&#xA;&gt; slices, just not at the level you can&#xD;&#xA;&gt; see it. Why jeopardize your health on&#xD;&#xA;&gt; a slice of bread?&quot;&#xD;&#xA;&gt; &#xD;&#xA;&gt; Nelken likened mold to jellyfish.&#xD;&#xA;&gt; &quot;Even though you scrape off the head&#xD;&#xA;&gt; of the jellyfish, the tentacles are&#xD;&#xA;&gt; still in the food product.&quot;&#xD;&#xA;&gt; &#xD;&#xA;&gt; Eating moldy bread could cause an&#xD;&#xA;&gt; upset stomach. Although most molds are&#xD;&#xA;&gt; innocuous, it's probably not going to&#xD;&#xA;&gt; taste good, food experts said. **The&#xD;&#xA;&gt; U.S. Department of Agriculture Food&#xD;&#xA;&gt; Safety and Inspection Service&#xD;&#xA;&gt; recommends discarding moldy bread and&#xD;&#xA;&gt; baked goods, because of their porous&#xD;&#xA;&gt; texture.**" />
  <row Id="4136" PostHistoryTypeId="2" PostId="2321" RevisionGUID="19f57bf1-2b7f-4967-b636-08958d8fc1ac" CreationDate="2010-07-20T12:50:57.513" UserId="689" Text="When you are measuring out your flour, sugar, etc with the measuring cups, is it better to&#xD;&#xA;&#xD;&#xA; - scoop and then shake the cup to get a levelled cup, or&#xD;&#xA; - scoop and then use a knife to scrap off the excess. &#xD;&#xA;&#xD;&#xA;I have been using the first method but does it make a difference? &#xD;&#xA;" />
  <row Id="4137" PostHistoryTypeId="1" PostId="2321" RevisionGUID="19f57bf1-2b7f-4967-b636-08958d8fc1ac" CreationDate="2010-07-20T12:50:57.513" UserId="689" Text="Cup measurements: shake or scrap? " />
  <row Id="4138" PostHistoryTypeId="3" PostId="2321" RevisionGUID="19f57bf1-2b7f-4967-b636-08958d8fc1ac" CreationDate="2010-07-20T12:50:57.513" UserId="689" Text="&lt;baking&gt;&lt;best-practices&gt;&lt;flour&gt;&lt;measurement&gt;" />
  <row Id="4139" PostHistoryTypeId="2" PostId="2322" RevisionGUID="eba3d467-5363-480e-a85f-20925bb36371" CreationDate="2010-07-20T12:51:35.517" UserId="999" Text="Bread in the freezer will stay edible for a long time.  Freezing doesn’t much affect the texture of the bread either.  The downside is that you have to thaw or toast the bread before you can eat it.&#xD;&#xA;&#xD;&#xA;Bread in the refrigerator will keep longer without going stale or moldy.  The downside is that the texture of the bread changes when it is refrigerated.  I notice it quite a bit, but my wife doesn’t seem to.&#xD;&#xA;&#xD;&#xA;Plastic is a good way to keep bread on the counter, but you want to make sure that it is completely cool before wrapping it.  If the bread is still warm, the plastic will trap the escaping water vapor and the bread will get soggy.&#xD;&#xA;&#xD;&#xA;Warm fresh bread should be allowed to (at least mostly) cool either on the counter or in an open bag.  Once it is mostly cool, a paper bag is a good way to keep it if you need to put it in something.  Any remaining water that is going to come out of the bread won’t pool up on the bread’s surface like it would while stored in a plastic bag.&#xD;&#xA;&#xD;&#xA;For artisan bread, I usually wrap it in aluminum foil and keep it on the counter.  I don’t have any reason to believe that this is somehow better than other methods.  It goes stale after a couple of days, but if it’s not eaten by then we will toast it or make French toast for breakfast.&#xD;&#xA;" />
  <row Id="4140" PostHistoryTypeId="2" PostId="2323" RevisionGUID="7c3aca01-7764-4651-880c-f86708529e65" CreationDate="2010-07-20T12:58:11.773" UserId="689" Text="When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins?&#xD;&#xA;&#xD;&#xA;Do I need to compensate for the difference by adding/subtracting the amount of butter added?" />
  <row Id="4141" PostHistoryTypeId="1" PostId="2323" RevisionGUID="7c3aca01-7764-4651-880c-f86708529e65" CreationDate="2010-07-20T12:58:11.773" UserId="689" Text="Substituting butter for oil: Does it matter for baked goods?" />
  <row Id="4142" PostHistoryTypeId="3" PostId="2323" RevisionGUID="7c3aca01-7764-4651-880c-f86708529e65" CreationDate="2010-07-20T12:58:11.773" UserId="689" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;oil&gt;&lt;butter&gt;" />
  <row Id="4143" PostHistoryTypeId="2" PostId="2324" RevisionGUID="1bfa2505-222c-40ba-805d-e56392a9ead7" CreationDate="2010-07-20T12:58:54.847" UserId="87" Text="I suggest to measure by weight as you'll never go wrong.&#xD;&#xA;&#xD;&#xA;Otherwise, I use your second method which is to scoop then use a knifed to rid of excess flour.&#xD;&#xA;&#xD;&#xA;Flour is so fluffy and needs to be compacted (somewhat) to get a true cup, therefore measuring by weight always guarantees the same amount of flour.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4144" PostHistoryTypeId="2" PostId="2325" RevisionGUID="c74da48b-6cec-4b1d-91ec-55ad7c919cbe" CreationDate="2010-07-20T12:59:33.300" UserId="426" Text="Searing meat is beneficial for developing color (color = flavor in cooking) and for &quot;jump-starting&quot; the cooking process.&#xD;&#xA;&#xD;&#xA;As noted in the previous answers the more browning and crusting (within reason) that you develop the more flavorful the meat will be.  A good experiment to compare the difference that browning has on the flavor of food is to saute a piece of chicken breast and poach another chicken breast.  The sauteed will have a richer &quot;meatier&quot; flavor than the poached one.&#xD;&#xA;&#xD;&#xA;Searing also &quot;jump-starts&quot; the cooking process by quickly transferring the heat to the interior of the meat so that it will take less time when roasting in the oven. If a large roast is simply seasoned and placed in a preheated oven the exterior of the meat has to first heat up before the heat is conveyed to the interior.    If another roast of the same size is first seared and then transferred to the oven at the same time the first one is put in, the second roast will reach its finished desired temperature quicker because the exterior has already been heated and the oven heat will continue to keep the exterior temp. elevated to quicker convey to the center and cook.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4145" PostHistoryTypeId="16" PostId="2247" RevisionGUID="9ba5a8ef-fd59-4d4d-a5d8-ade0ee23e18a" CreationDate="2010-07-20T13:01:07.183" UserId="624" />
  <row Id="4146" PostHistoryTypeId="2" PostId="2326" RevisionGUID="5753114b-fa0e-4c6c-a47e-3bd04b6a1f0d" CreationDate="2010-07-20T13:09:45.090" UserId="1137" Text="The real answer is that it depends on the measurement methodology used by the person who wrote the recipe. I have one book that actually calls for measuring by scooping with the measuring cup and scraping it with the side of the bag, which is how the average person tends to measure flour, and results in about 30% more flour by weight per cup.&#xD;&#xA;&#xD;&#xA;King Arthur flour (and most other recipe sources) use the &quot;sprinkle the flour into the measuring cup with a spoon and then level with a knife&quot; which most closely simulates measuring sifted flour. This method will generally be appropriate when using professional recipes, unless the cookbook calls for another method. These recipes generally do *not* want compacted flour. If you are compacting your flour you are almost certain to be using too much.&#xD;&#xA;&#xD;&#xA;Many instructional style cookbooks will lay out their measuring methodology at the beginning of the baking section (or the beginning of the book if it is a baking book). But since every methodology and every individual's use of that methodology comes out with a different weight per cup, working by weight really is your best bet." />
  <row Id="4147" PostHistoryTypeId="2" PostId="2327" RevisionGUID="2e1e5587-8b23-4db1-8d3b-385ecbdfce6e" CreationDate="2010-07-20T13:10:38.503" UserId="67" Text="You'd be better off using clarified butter than melted butter, as butter is about 15% water, and could affect the texture if not compensated for properly." />
  <row Id="4148" PostHistoryTypeId="2" PostId="2328" RevisionGUID="1383cc8a-d396-419e-aec2-ad9eadb38b48" CreationDate="2010-07-20T13:12:10.263" UserId="1134" Text="Most dishes require a chopped leek in any case, but for an uncut leek you will have to separate by hand and wash each leaf separately.&#xD;&#xA;&#xD;&#xA;If you want the leek in an untouched form I think you're out of luck. You could try reassembling it after separating and washing :)&#xD;&#xA;&#xD;&#xA;Depending on the form you want your leaves in there are different ways.&#xD;&#xA;&#xD;&#xA;If you want them in strips you just cut lengthwise from above the root - keep the root on for now. Then you can rinse the leaves as they should be easy to separate. After rinsing remove the root.&#xD;&#xA;&#xD;&#xA;For 'chopped' leaves cut the leek lengthwise and chop crosswise, removing the root in the process. The leaves will separate, and you can then wash the dirt from them in a colander. Skipping the lengthwise cut will usually make the leaves stay together, trapping the grit you want to get at. &#xD;&#xA;&#xD;&#xA;If you want to make doubly sure, you could first place the cut leeks in a bowl and swirl it around. The dirt will separate to the bottom. You can then take out the leeks and finish rinsing in the colander. Don't pour the bowl into the colander as this just pours the grit over the leaves." />
  <row Id="4149" PostHistoryTypeId="2" PostId="2329" RevisionGUID="6fbf983d-a481-4b84-af48-af210cc1f768" CreationDate="2010-07-20T13:16:21.270" UserId="1133" Text="I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice? " />
  <row Id="4150" PostHistoryTypeId="1" PostId="2329" RevisionGUID="6fbf983d-a481-4b84-af48-af210cc1f768" CreationDate="2010-07-20T13:16:21.270" UserId="1133" Text="Tips for grilling duck?" />
  <row Id="4151" PostHistoryTypeId="3" PostId="2329" RevisionGUID="6fbf983d-a481-4b84-af48-af210cc1f768" CreationDate="2010-07-20T13:16:21.270" UserId="1133" Text="&lt;grilling&gt;&lt;duck&gt;" />
  <row Id="4152" PostHistoryTypeId="2" PostId="2330" RevisionGUID="0cdfe779-a9b9-4f7d-b5fb-d1bf2bff8ccd" CreationDate="2010-07-20T13:17:25.807" UserId="207" Text="Butter is at most 82% oil and the rest is water. So, you're going to need to add more butter for the same amount of oil. Besides, you need to adjust the liquid content accordingly since you are going to have more water than you planned.&#xD;&#xA;&#xD;&#xA;If you are going to use the same amount of oil, then it will not make any difference other than the taste. Just make sure they are of same state (i.e. melted butter instead of vegetable oil or vice versa)" />
  <row Id="4153" PostHistoryTypeId="2" PostId="2331" RevisionGUID="7a0a5855-53fd-4229-b628-3f3d84ee1db0" CreationDate="2010-07-20T13:19:19.140" UserId="986" Text="I don't know that unleavened bread is ever going to be super-soft, but are you simply cooking in a griddle as in the recipe Pointy linked? You can get them to really puff up if you expose them to direct heat. I'd try using two burners, one with a pan as before and one simply bare and over medium-high heat (experiment on this). After you brown both sides, use tongs to put the chapati directly on the burner -- it will inflate almost instantly, after which you can remove it from the fire. I've gotten quite good texture with this method." />
  <row Id="4154" PostHistoryTypeId="2" PostId="2332" RevisionGUID="47098d56-b829-4214-8d90-a1e92e143397" CreationDate="2010-07-20T13:23:14.483" UserId="982" Text="In a recent Cook's Illustrated blind taste test (not sure if it was double blind), testers unanimously preferred the flavor of imitation vanilla to some rather fancy 'real' vanilla extracts. &#xD;&#xA;&#xD;&#xA;You might try a blind or double blind test yourself and see what you think. " />
  <row Id="4155" PostHistoryTypeId="2" PostId="2333" RevisionGUID="2e896bcf-058f-40ae-be10-584436e82c0b" CreationDate="2010-07-20T13:28:01.040" UserId="557" Text="If you're making something like muffins, then in my experience the water content is a non-issue. Yes, there's some water. But muffin batter has such a broad range of tolerance that as long as you're basically familiar with the target consistency it'll be fine.&#xD;&#xA;&#xD;&#xA;That said, the amount of oil or butter that goes into a batch of muffins is not really enough to impart much butter flavor.&#xD;&#xA;" />
  <row Id="4156" PostHistoryTypeId="2" PostId="2334" RevisionGUID="bcd96d51-5c8a-4fad-b5ec-d6e0c728c20a" CreationDate="2010-07-20T13:29:40.037" UserId="982" Text="I think grilling is probably a bad plan for duck legs; the fat content is a real danger like you said, and duck legs are tough enough you probably want to confit them or braise them.&#xD;&#xA;&#xD;&#xA;If you absolutely have to grill them, I would suggest confiting them at 200 degrees for three or four hours first (you could use veggie oil in a pinch) and then resting them in the fridge for a day or so in oil. &#xD;&#xA;&#xD;&#xA;As for finishing them on the grill, rinse them off gently, re-season if needed, cook flesh side down on a medium heat portion of the grill for a while until mostly heated through, then flip them over on a high heat portion of the grill to crisp up the skin, watching out for flares.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4157" PostHistoryTypeId="5" PostId="2247" RevisionGUID="c2b6ce54-365e-4922-8bb1-a88a325a8d79" CreationDate="2010-07-20T13:30:18.850" UserId="624" Comment="added 1279 characters in body" Text="There are no differences health-wise. They are both the same compound, in essentially the same form. The only difference is the shape of the crystals.&#xD;&#xA;&#xD;&#xA;Chefs prefer it because it is easy to grip with fingers. Table sale is too fine, and runs between your fingers, making it difficult to get a consistent amount when adding a pinch.&#xD;&#xA;&#xD;&#xA;The flat crystals work better on meat (the name comes from the process of 'koshering' meat, salting it to draw out the blood) because they dissolve more slowly and have more surface area per grain. Whereas table salt would create a spot of high salinity, kosher salt tends to dissolve and coat the meat evenly with salt.&#xD;&#xA;&#xD;&#xA;**Edit (based on comments):**&#xD;&#xA;&#xD;&#xA;Kosher salt does not contain iodine, which may present a health risk. A diet deficient in Iodine results in goiter, a condition which causes swelling of the thyroid gland.&#xD;&#xA;&#xD;&#xA;In the past, persons mainly in the central United States (seafood is a good source of iodine) developed goiter in high numbers, and leading up to WW 1, many young men were turned away from service due to iodine deficiency. It was decided that since everyone ate salt, adding a small amount of iodine to common table salt would solve the problem. And so it has. Goiter has dropped significantly since salt started to be iodized in the 20s.&#xD;&#xA;&#xD;&#xA;Kosher salt also may taste better due to the lack of iodine and anti-caking agents. Potassium iodide (usually used for iodized salt) has a bitter flavor, and the anti-caking agents may be unpleasant in texture (usually silicon dioxide, which doesn't have any flavor).&#xD;&#xA;&#xD;&#xA;In addition, the shape of the salt crystal changes the perceived level of saltiness. Since the crystals tend to be larger, they dissolve more slowly, meaning you perceive less saltiness per gram salt consumed. It also has less salinity per volume due to the irregular shape of the crystals and their rough texture. This makes over salting less apparent." />
  <row Id="4158" PostHistoryTypeId="2" PostId="2335" RevisionGUID="35e24fb1-32f4-4327-8892-2ec7c983e987" CreationDate="2010-07-20T13:32:11.467" UserId="557" Text="For bread recipes, measuring by weight is the only way to go. (And yes that means that almost all bread recipes printed need to be converted by guesswork, because you have no 100% certain way to know what the author really experienced.)&#xD;&#xA;&#xD;&#xA;&quot;Pro&quot; bread bakers express recipes with formulas using percentages based on the weight of the flour. The flour weight is always 100% implicitly, and then other ingredients are smaller percentages of that (like 0.8% instant yeast, 1.5% salt, 60% water).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4159" PostHistoryTypeId="2" PostId="2336" RevisionGUID="17125d1c-e85f-470c-a940-1f715f06566d" CreationDate="2010-07-20T13:32:17.020" UserId="982" Text="I am in love with Roti Canai, but I recently moved to a small island. &#xD;&#xA;&#xD;&#xA;My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? Can anyone post a recipe or tips for getting it thin, nearly see-through, and crispy and soft when cooked?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4160" PostHistoryTypeId="1" PostId="2336" RevisionGUID="17125d1c-e85f-470c-a940-1f715f06566d" CreationDate="2010-07-20T13:32:17.020" UserId="982" Text="Roti Canai cooking tips?" />
  <row Id="4161" PostHistoryTypeId="3" PostId="2336" RevisionGUID="17125d1c-e85f-470c-a940-1f715f06566d" CreationDate="2010-07-20T13:32:17.020" UserId="982" Text="&lt;technique&gt;" />
  <row Id="4162" PostHistoryTypeId="6" PostId="2329" RevisionGUID="a145c53f-3380-42fc-a6fa-ce707f4ea25a" CreationDate="2010-07-20T13:38:49.780" UserId="210" Comment="edited tags" Text="&lt;grilling&gt;&lt;duck&gt;&lt;barbecue&gt;" />
  <row Id="4163" PostHistoryTypeId="2" PostId="2337" RevisionGUID="77aeb4e5-2eb0-4d32-a15d-de7265cdc77e" CreationDate="2010-07-20T13:39:26.813" UserId="1140" Text="Add good amount of milk in place of water. It makes chapati smooth" />
  <row Id="4164" PostHistoryTypeId="2" PostId="2338" RevisionGUID="30e718ea-8465-462d-9bb7-075da8cc41b2" CreationDate="2010-07-20T13:39:29.700" UserId="1133" Text="I have Pépin's &quot;Complete Techniques&quot; book and find it interesting but a little hard to follow at times. I wonder if the DVD &quot;The Complete Pépin&quot; is a worthwhile addition. The reviews on Amazon are mixed, but also from the general public and not from a group of self-selected cooking knowledge exchangers.   &#xD;&#xA; " />
  <row Id="4165" PostHistoryTypeId="1" PostId="2338" RevisionGUID="30e718ea-8465-462d-9bb7-075da8cc41b2" CreationDate="2010-07-20T13:39:29.700" UserId="1133" Text="Are the Jacques Pépin videos worth it for a novice?    " />
  <row Id="4166" PostHistoryTypeId="3" PostId="2338" RevisionGUID="30e718ea-8465-462d-9bb7-075da8cc41b2" CreationDate="2010-07-20T13:39:29.700" UserId="1133" Text="&lt;technique&gt;" />
  <row Id="4167" PostHistoryTypeId="2" PostId="2339" RevisionGUID="d7f11271-db2d-4dce-ab45-73967803107b" CreationDate="2010-07-20T13:39:40.870" UserId="67" Text="I can't help with the gelling, but to make the strands, consider using (making?) a chitarra : it's a frame with parallel wires -- you lay a sheet of pasta on top, then use a rolling pin to force it onto the wires, cutting the pasta into strands.  This would allow you to make sheets of gel, rather than trying to form each strand individually.&#xD;&#xA;&#xD;&#xA;Some quick searching suggests they can be bought from a gourmet cooking store in the US for $40.  I don't know how hard it would be to find one in the UK.  I've also seen things that look like multiple pizza cutters mounted so they can be adjusted in how far apart they are.  (it looks like they're called an &quot;adjustable dough divider&quot; or &quot;adjustable dough cutter&quot;, and they run between $22 and $200).  There are also fixed blades mounted on a single handle, and looks like the term to use is &quot;rolling pasta cutter&quot;, which are much more reasonably priced, but not as flexible in their use)" />
  <row Id="4168" PostHistoryTypeId="2" PostId="2340" RevisionGUID="86cb18a0-74fc-484c-b603-d2c9eb7bffa5" CreationDate="2010-07-20T13:42:12.050" UserId="1142" Text="I want to improve my cooking skills and have considered following a number of books that call themselves cookery courses (e.g. Delia's complete cookery course, Ballymaloe cookery course).&#xD;&#xA;&#xD;&#xA;Can I really learn to cook from a book or should I consider taking a cookery course?" />
  <row Id="4169" PostHistoryTypeId="1" PostId="2340" RevisionGUID="86cb18a0-74fc-484c-b603-d2c9eb7bffa5" CreationDate="2010-07-20T13:42:12.050" UserId="1142" Text="Can I learn to cook from a book?" />
  <row Id="4170" PostHistoryTypeId="3" PostId="2340" RevisionGUID="86cb18a0-74fc-484c-b603-d2c9eb7bffa5" CreationDate="2010-07-20T13:42:12.050" UserId="1142" Text="&lt;cook-books&gt;&lt;learning&gt;" />
  <row Id="4171" PostHistoryTypeId="5" PostId="2337" RevisionGUID="be3d9266-1e99-4038-a807-3cd323b0a9af" CreationDate="2010-07-20T13:46:17.157" UserId="1140" Comment="fixed grammar" Text="Add good amount of milk in place of water. It makes chapati soft" />
  <row Id="4172" PostHistoryTypeId="5" PostId="2161" RevisionGUID="263618c4-7987-42f8-a618-e58e199780d2" CreationDate="2010-07-20T13:51:24.367" UserId="1071" Comment="edited body; deleted 1 characters in body" Text="I treat Pasta alla Amatriciana as a recipe template and freely substitute almost any smoked meat.  I find salt pork works well for this.  Briefly:&#xD;&#xA;&#xD;&#xA;Cut salt pork into small cubes (or use pancetta, or guancinale, or bacon, or pretty much any salty smoky pork product).  Brown in a large pan or casserole.  Remove to paper towels to drain.&#xD;&#xA;&#xD;&#xA;In the fat left behind, (or take out some of the fat if it's more than a heavy coating), cook a large onion, chopped -- somewhat hotter than a sweat, but not a full-on saute.    You want some carmelization, but not to burn it.  Salt at beginning of cooking to help onions release their juices.&#xD;&#xA;&#xD;&#xA;After about eight minutes, add a clove of two or garlic, minced, a sprinkling of red pepper flakes -- let that heat for half a minute or so -- then add a can of whole tomatoes (28 ozs), or fresh tomatoes if they are perfectly in season, otherwise canned is probably better.  Wash your hands and break the tomatoes up with your fingers right in the cooking vessel.  (You could seed them over the sink first, but I don't usually bother).  Add the salt pork or other meat back in and let the whole thing simmer until saucy.  Could be ten minutes if you are in a hurry, or more like 40 minutes if you aren't ready to eat yet.&#xD;&#xA;&#xD;&#xA;Green herbs can be added near end of cooking, or not.  Handfulls of fresh parsley, for example.  Or nothing.  Just use what you have on hand. &#xD;&#xA;&#xD;&#xA;Serve over spaghetti or other pasta, with generous pecorino or parmesan grated on it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4173" PostHistoryTypeId="2" PostId="2341" RevisionGUID="a581f362-7313-494f-a884-d09c327a710b" CreationDate="2010-07-20T13:57:58.253" UserId="552" Text="there's a great site http://www.homemade-dessert-recipes.com/cream-soda-recipes.html which gives original cream soda recipes from the 19th century onwards, you might find something there that would give you a recipe similar to the one you are looking for." />
  <row Id="4174" PostHistoryTypeId="2" PostId="2342" RevisionGUID="750197f0-010e-449c-8090-829126dd527d" CreationDate="2010-07-20T13:58:52.447" UserId="239" Text="Books can get you a long way, but they can never become a teacher. Cooking is not just something you need to know about, it's a craft that you have to practice.&#xD;&#xA;&#xD;&#xA;A teacher can&#xD;&#xA;&#xD;&#xA;* Spot flaws in techniques.&#xD;&#xA;* Judge the result based on years of experience.&#xD;&#xA;* Give you the tips and trick that **you** need.&#xD;&#xA;&#xD;&#xA;So while you can learn from a book, getting to a high lever will be a lot easier with a seasoned teacher/master to guide you." />
  <row Id="4175" PostHistoryTypeId="2" PostId="2343" RevisionGUID="2c36dc5c-12ec-4ce4-be00-95f5b9406639" CreationDate="2010-07-20T13:59:16.143" UserId="126" Text="You really don't need a course, the most important thing is to practise and keep cooking.  " />
  <row Id="4176" PostHistoryTypeId="2" PostId="2344" RevisionGUID="55c27b8a-160b-4f5e-ad1f-9b6f9bdedcd6" CreationDate="2010-07-20T13:59:43.600" UserId="364" Text="&#xD;&#xA;&#xD;&#xA; - Wash the shrimp and remove only the head. &#xD;&#xA; - Insert a bamboo skewer along the shrimp from head to tail, running along the legs *without touching flesh*&#xD;&#xA; - Drop into boiling, salted water for 3-5 minutes (do not put a lid on); after this period, they'll change color and rise to the top. If they feel firm, they are cooked. &#xD;&#xA; - Quickly place them into ice water, which helps them have good color and stops the flesh from shrinking and becoming hard. &#xD;&#xA; - When shrimp are cold, remove from ice water and drain in a colander. &#xD;&#xA; - To remove the skewer, use a screwing motion.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;For nigiri-sushi: &#xD;&#xA;&#xD;&#xA; - Remove shell from around body, but not the tail.&#xD;&#xA; - Butterfly cut open, cutting from head to tail along the belly with the knife only going halfway in. &#xD;&#xA; - Use the knife or your fingers to open it up and flatten it carefully, without further breaking the flesh. &#xD;&#xA; - Remove vein and rinse with lightly salted water. Lay on papertowels to drain. &#xD;&#xA;&#xD;&#xA;If using for sushi rolls, remove tail and cut in half lengthwise. &#xD;&#xA;" />
  <row Id="4177" PostHistoryTypeId="2" PostId="2345" RevisionGUID="80cbbfee-0ce9-40e1-95ce-8ec5b56195a1" CreationDate="2010-07-20T14:02:10.410" UserId="552" Text="I find that cold water and lemon juice works best.&#xD;&#xA;There's also a theory that cutting a potato in half and rubbing it on your hands will work but so far I've never tried it!" />
  <row Id="4178" PostHistoryTypeId="2" PostId="2346" RevisionGUID="f2ecad9f-af81-4881-8622-fefd1763f352" CreationDate="2010-07-20T14:04:28.393" UserId="982" Text="Another option: confit the orange peel in a mix of vegetable oil and white wine, say for 30 minutes at 200F. This peel could then go in closer to the end of when your cooking as its going to be soft and more edible directly. " />
  <row Id="4179" PostHistoryTypeId="6" PostId="2295" RevisionGUID="e8270db7-d032-4ae6-b2e6-0c34a75551a0" CreationDate="2010-07-20T14:06:10.480" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;sushi&gt;&lt;shrimp&gt;" />
  <row Id="4180" PostHistoryTypeId="5" PostId="2045" RevisionGUID="4df4b629-3f04-45e4-bc45-431b30c5936d" CreationDate="2010-07-20T14:07:53.813" UserId="87" Comment="added 175 characters in body" Text="I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard.&#xD;&#xA;&#xD;&#xA;Some of the issues with previous custards:&#xD;&#xA;&#xD;&#xA; - Egg taste ( I realize this is probably due to me pouring hot over eggs, but I assure you it's not, I do it very very slowly)&#xD;&#xA; - Deflation (the custard deflates in the middle) I'm assuming this is due to me over mixing, or not adding flour / baking powder.&#xD;&#xA; - Texture ( sometimes the taste is frigging amazing, but it's either too runny or too hard.&#xD;&#xA;&#xD;&#xA;I've given up on making custard and by mine &quot;fresh&quot; from a local baker.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Recipe I use:&#xD;&#xA;&#xD;&#xA; - 3 beaten eggs&#xD;&#xA; - 1 1/2 cups milk&#xD;&#xA; - 1 1/3 cup of sugar&#xD;&#xA; - 1 teaspoon vanilla&#xD;&#xA;&#xD;&#xA;Method:&#xD;&#xA;&#xD;&#xA; - Combine until not foamy&#xD;&#xA; - bake in a water bath until stiff&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4181" PostHistoryTypeId="2" PostId="2347" RevisionGUID="2cbfaab0-b3f2-4e57-b101-12e3eadc1e01" CreationDate="2010-07-20T14:11:24.540" UserId="210" Text="A step by step guide from the wikipedia page:&#xD;&#xA;&#xD;&#xA;http://chefinyou.com/2009/11/roti-canai-recipe/&#xD;&#xA;&#xD;&#xA;reproduced here in case wikipedia changes." />
  <row Id="4182" PostHistoryTypeId="2" PostId="2348" RevisionGUID="cb493060-abe6-4416-a754-2fa98524859d" CreationDate="2010-07-20T14:38:59.667" UserDisplayName="Brian A." Text="being a chef, i would have to answer that ANY VIDEO is always a help. Technique you learn over time with repition. But all the shows (maybe Pepin, and Childs are favored a bit more)are going to show you 'their' techique.  learn from it. expand from it. then make it your own." />
  <row Id="4183" PostHistoryTypeId="2" PostId="2349" RevisionGUID="bd7809af-b321-4897-9cc7-8f40ae89d10d" CreationDate="2010-07-20T14:43:49.220" UserId="1142" Text="While cooking, particularly things that cook slowly on the hob, it smells really good while cooking but when finished it never seems to have as much flavour as I hoped.&#xD;&#xA;&#xD;&#xA;Am I doing something wrong or does this happen to everyone?" />
  <row Id="4184" PostHistoryTypeId="1" PostId="2349" RevisionGUID="bd7809af-b321-4897-9cc7-8f40ae89d10d" CreationDate="2010-07-20T14:43:49.220" UserId="1142" Text="Why do things smell good while cooking but have little flavour when finished" />
  <row Id="4185" PostHistoryTypeId="3" PostId="2349" RevisionGUID="bd7809af-b321-4897-9cc7-8f40ae89d10d" CreationDate="2010-07-20T14:43:49.220" UserId="1142" Text="&lt;technique&gt;" />
  <row Id="4189" PostHistoryTypeId="2" PostId="2351" RevisionGUID="d8d62e46-c607-4d0d-ba6a-269df2df55ab" CreationDate="2010-07-20T14:49:37.443" UserId="2577" Text="'If you can read you can cook' - Anon" />
  <row Id="4191" PostHistoryTypeId="2" PostId="2353" RevisionGUID="fe3bfb4b-649f-49fa-9bf4-046ad802d050" CreationDate="2010-07-20T14:49:57.707" UserId="940" Text="We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. &#xD;&#xA;&#xD;&#xA;What is the best method of turning this into a nice natural gravy? &#xD;&#xA;&#xD;&#xA; " />
  <row Id="4192" PostHistoryTypeId="1" PostId="2353" RevisionGUID="fe3bfb4b-649f-49fa-9bf4-046ad802d050" CreationDate="2010-07-20T14:49:57.707" UserId="940" Text="Making a natural gravy?" />
  <row Id="4193" PostHistoryTypeId="3" PostId="2353" RevisionGUID="fe3bfb4b-649f-49fa-9bf4-046ad802d050" CreationDate="2010-07-20T14:49:57.707" UserId="940" Text="&lt;roast&gt;" />
  <row Id="4195" PostHistoryTypeId="2" PostId="2354" RevisionGUID="e117d1f3-492e-4476-9c17-9e7b6011a6c2" CreationDate="2010-07-20T14:57:09.687" UserId="1148" Text="I was taught to sift then measure, and to scrape the excess off with a knife.&#xD;&#xA;&#xD;&#xA;Frankly, I'll measure then sift.&#xD;&#xA;&#xD;&#xA;The only exception is Brown Sugar, which is usually lightly compacted." />
  <row Id="4196" PostHistoryTypeId="2" PostId="2355" RevisionGUID="d9aa8466-5a4f-486d-9253-d48fca48a599" CreationDate="2010-07-20T14:57:12.603" UserId="611" Text="I had the same experience for years. You're not doing anything wrong.&#xD;&#xA;It is generally in the nature of flavourings (spices, herbs, even vegetables) to release a shock of scent when they hit the heat, which is where the smell comes from.&#xD;&#xA;&#xD;&#xA;Also, particularly with slow-cooking dishes like casseroles, rich thick sauces or things like dahls and curries the flavour when you turn the heat off isn't as good as you think it should be.&#xD;&#xA;The trick with these things is to remember that the chemistry is still going on even after the cooking is done.&#xD;&#xA;&#xD;&#xA;I find, particularly with slow cooking dishes, that they tend to taste better the next day. In fact, these days I make Indian style dishes before going to bed, and then pack them for lunch the next day." />
  <row Id="4197" PostHistoryTypeId="2" PostId="2356" RevisionGUID="731df6e4-b339-40ae-8d05-12751b1de7ce" CreationDate="2010-07-20T15:00:46.340" UserDisplayName="daniel" Text="Skim off the fat, make a roux with it. Whisk in the rest of the pan juices, add beef/chicken stock to bring it up to your desired texture." />
  <row Id="4198" PostHistoryTypeId="2" PostId="2357" RevisionGUID="f5c210b4-4d4e-43b0-9be0-8046bdf48097" CreationDate="2010-07-20T15:01:15.043" UserId="126" Text="I make sure that there are plenty of onions under the meat when roasting, but be careful not to let them burn. If you are not that keen on onion gravy just leave them out. &#xD;&#xA;&#xD;&#xA;Once the meat is done, pour off most of the oil from the cooking juices to avoid an oily gravy. Place the cooking travy on the hob over a medium / high heat. If you need to deglaze the cooking tray to get all the bits off the bottom heat up the tray and then pour in some stock / wine / water but just enough to do the deglazing. Add some flour to the cooking juices (this is a Welsh method so it does make a thick gravy). Stir the flour into the the juices and keep cooking it until the flour is cooked. It will go a slightly darked colour as it cooks, but keep stiring to avoid anything burning. Then pour in you liquid (stock / wine / water)a bit at a time to make sure you don't get too many lumps. Keep stiring over the heat whilst piuring in the liquid. It's ready to serve when you have the right thickness for you. " />
  <row Id="4199" PostHistoryTypeId="2" PostId="2358" RevisionGUID="84a04080-9e7e-47cc-bc9d-4ff8677e2b23" CreationDate="2010-07-20T15:06:47.010" UserId="611" Text="With the possible exception of knife technique, I don't think a teacher is necessary.&#xD;&#xA;What you need is curiousity and willingness to play around in the kitchen.&#xD;&#xA;&#xD;&#xA;Aside from that, the occasional book, internet search or chat with someone more experienced is a great way to learn. &#xD;&#xA;&#xD;&#xA;At heart, cooking is something you learn by doing, not by reading or by watching someone else. Go, cook, taste, talk to people. Then repeat.&#xD;&#xA;" />
  <row Id="4200" PostHistoryTypeId="2" PostId="2359" RevisionGUID="2b3d4bfd-810f-428e-9bbd-5735993cd28d" CreationDate="2010-07-20T15:07:38.397" UserId="1148" Text="The critical thing is to get a knives (1 GOOD Chef's, and 1 Paring at the minimum) and a nice large cutting board (as long as the chef's knife in all directions).&#xD;&#xA;&#xD;&#xA;The thing that turns most people off of cooking is lengthy tedious prep.  With a good knife, most prep is pretty quick, and cooking is enjoyable.&#xD;&#xA;&#xD;&#xA;Watch this [http://www.goodeatsfanpage.com/Season11/knives/american_slicer_tran.htm][1] &#xD;&#xA;&#xD;&#xA;Here, he gives the basics of cutting technique, and it's a pretty good tutorial.&#xD;&#xA;&#xD;&#xA;Second, I can't stress the importance of a slow cooker for a college student.  Buy cheap cuts of meat, chop some vegetables and add a bit of stock.  Go to school, come home to a hot meal.&#xD;&#xA;&#xD;&#xA;The only other gadget/appliance that might be useful is a rice cooker.  It's not necessary, but it means you can cook rice without having to watch over it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season11/knives/american_slicer_tran.htm  Good Eats, American Slicer" />
  <row Id="4201" PostHistoryTypeId="2" PostId="2360" RevisionGUID="a13991d2-a930-4f47-8f98-77264015527c" CreationDate="2010-07-20T15:11:32.803" UserId="15" Text="(by way of Sam's comment to phrase this as 'how to cook to suit...')&#xD;&#xA;&#xD;&#xA;if you are comfortable having two sautee pans running at once, particularly in the scenario of a sauce, i find that running two sautes (one for adults, one for kids) with different base ingredients and then cooking up from there is ideal (as opposed to running the risk of over-spicing/over-blanding by using the same pots/pans). it restrains dishes you need to clean, separates flavors, and is easier for generating portions. &#xD;&#xA;&#xD;&#xA;in particular i have two suatee pans that are each about 10&quot; in diameter and are about 1&quot; high and are terrific for accomodating two completely different dishes in an organized way. you can still use the same ingredients in each without worrying about when to separate them. (this also works well for me when i am cooking for vegan friends)&#xD;&#xA;&#xD;&#xA;on a side note, check out 'The Sneaky Gourmet', its a book all about how one cook fed her kids and husband veggies and things they didnt like without them knowing it. " />
  <row Id="4202" PostHistoryTypeId="2" PostId="2361" RevisionGUID="a888ec19-91d1-4930-9e79-9786c1504736" CreationDate="2010-07-20T15:14:47.343" UserId="1148" Text="Bill Buford in [HEAT][1] discussed this, and came up with the conclusion that we brown meat simply because it tastes better.&#xD;&#xA;&#xD;&#xA;There are many fallacies that have crept into our kitchen culture because of careless cookbook authors.  For example, The Joy of Cooking is responsible for the American need to rinse off pasta before saucing.  (Something you should never! do).  &#xD;&#xA;&#xD;&#xA;As well, it has been shown that there is no harm in washing mushrooms, other than the hot fat/water splatter if you don't pat them dry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Heat-Adventures-Pasta-Maker-Apprentice-Dante-Quoting/dp/1400034477/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1279638666&amp;sr=8-3 HEAT!" />
  <row Id="4204" PostHistoryTypeId="5" PostId="2356" RevisionGUID="ce7330bb-1cf3-438e-913e-9f1ef616b0d0" CreationDate="2010-07-20T15:19:39.297" UserDisplayName="daniel" Comment="oops, adding" Text="Skim off the fat, make a roux with it. Whisk in the rest of the pan juices (i forgot, yes, deglaze), add beef/chicken stock to bring it up to your desired texture." />
  <row Id="4205" PostHistoryTypeId="2" PostId="2363" RevisionGUID="bfc78ee3-ab2f-46bc-8c17-f6777020635d" CreationDate="2010-07-20T15:25:44.043" UserId="1148" Text="My technique:&#xD;&#xA;1 tbsp Fat (from pan, or use butter)&#xD;&#xA;1 tbsp Flour&#xD;&#xA;Pan Juice&#xD;&#xA;Stock (total liquid about 2 cups)&#xD;&#xA;&#xD;&#xA; 1. Melt fat in medium high saute pan&#xD;&#xA; 2. Whisk in flour, getting out all the lumps.  (This is called a roux)&#xD;&#xA; 3. Continue to heat until smooth, and the roux is just starting to darken.&#xD;&#xA; 4. Remove pan from heat.&#xD;&#xA;&#xD;&#xA;meanwhile,&#xD;&#xA;&#xD;&#xA; 1. Remove solids from roasting pan. (let meat stand... etc.)&#xD;&#xA; 2. Whisk, scrape, deglaze the roasting pan.  If it's brown, you want it, and want it dissolved&#xD;&#xA; 3. Strain juices. skim off excess fat.&#xD;&#xA;&#xD;&#xA;Finally (A second pair of hands can be helpful, but not necessary)&#xD;&#xA;&#xD;&#xA; 1. Return roux to heat, and keep whisking.&#xD;&#xA; 2. While whisking, slowly pour in the pan juices.&#xD;&#xA; 3. Once blended, reduce heat and let it thicken.  Salt to taste.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4206" PostHistoryTypeId="2" PostId="2364" RevisionGUID="b49ab62d-add0-4c08-bd9b-d72db62e8fda" CreationDate="2010-07-20T15:30:37.260" UserId="1148" Text="My mother used to put the dough in a steel bowl, cover with a plastic bag, and then wrap an electric blanket around the whole thing.&#xD;&#xA;&#xD;&#xA;Warning:  Cats love to sit on top of this soft, warm, aromatic goodness." />
  <row Id="4207" PostHistoryTypeId="2" PostId="2365" RevisionGUID="3593f59f-0c6e-4510-a9c8-fee6223b414a" CreationDate="2010-07-20T15:31:51.397" UserId="422" Text="I've long suspected it's merely a fad.&#xD;&#xA;&#xD;&#xA;However, [Jeffery Steingarten][1] says he can taste the difference ...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Jeffery_Steingarten" />
  <row Id="4208" PostHistoryTypeId="5" PostId="2247" RevisionGUID="e68b09b5-9dae-4e42-8b6e-c4764a12c89e" CreationDate="2010-07-20T15:32:21.987" UserId="422" Comment="typo" Text="There are no differences health-wise. They are both the same compound, in essentially the same form. The only difference is the shape of the crystals.&#xD;&#xA;&#xD;&#xA;Chefs prefer it because it is easy to grip with fingers. Table salt is too fine, and runs between your fingers, making it difficult to get a consistent amount when adding a pinch.&#xD;&#xA;&#xD;&#xA;The flat crystals work better on meat (the name comes from the process of 'koshering' meat, salting it to draw out the blood) because they dissolve more slowly and have more surface area per grain. Whereas table salt would create a spot of high salinity, kosher salt tends to dissolve and coat the meat evenly with salt.&#xD;&#xA;&#xD;&#xA;**Edit (based on comments):**&#xD;&#xA;&#xD;&#xA;Kosher salt does not contain iodine, which may present a health risk. A diet deficient in Iodine results in goiter, a condition which causes swelling of the thyroid gland.&#xD;&#xA;&#xD;&#xA;In the past, persons mainly in the central United States (seafood is a good source of iodine) developed goiter in high numbers, and leading up to WW 1, many young men were turned away from service due to iodine deficiency. It was decided that since everyone ate salt, adding a small amount of iodine to common table salt would solve the problem. And so it has. Goiter has dropped significantly since salt started to be iodized in the 20s.&#xD;&#xA;&#xD;&#xA;Kosher salt also may taste better due to the lack of iodine and anti-caking agents. Potassium iodide (usually used for iodized salt) has a bitter flavor, and the anti-caking agents may be unpleasant in texture (usually silicon dioxide, which doesn't have any flavor).&#xD;&#xA;&#xD;&#xA;In addition, the shape of the salt crystal changes the perceived level of saltiness. Since the crystals tend to be larger, they dissolve more slowly, meaning you perceive less saltiness per gram salt consumed. It also has less salinity per volume due to the irregular shape of the crystals and their rough texture. This makes over salting less apparent." />
  <row Id="4209" PostHistoryTypeId="5" PostId="2097" RevisionGUID="b45abb90-1b1d-482b-8fbb-ae81cea88bfa" CreationDate="2010-07-20T15:35:48.137" UserId="968" Comment="clarification" Text="Is the milk / cream too hot (/or cold) when you whisk it with the egg yolks?  Do you return the mixture to the pan and cook it for long enough (slowly enough?)&#xD;&#xA;&#xD;&#xA;Which recipe are you using?&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;As roux mentioned in the comments to your question, the recipe you're using doesn't sound like it's up to the job.&#xD;&#xA;&#xD;&#xA;I've used this recipe for Crème Anglaise with success in the past.  Maybe it could be adapted to your requirements?&#xD;&#xA;&#xD;&#xA;http://www.epicurious.com/recipes/food/views/Creme-Anglaise-4984" />
  <row Id="4210" PostHistoryTypeId="2" PostId="2366" RevisionGUID="490053f5-df43-4d9f-ac58-5b8ff19e8039" CreationDate="2010-07-20T15:37:30.197" UserId="1148" Text="Also, consider using real beans for things like custards and ice cream.&#xD;&#xA;You end up with little black flecks (vanilla seeds) but I find these add character and authenticity to the dish.&#xD;&#xA;&#xD;&#xA;My rules:&#xD;&#xA;&#xD;&#xA;Cold and/ or Creamy: Vanilla Bean&#xD;&#xA;Baking: Pure vanilla Extract.&#xD;&#xA;&#xD;&#xA;However, I don't do all that much dessert cooking, so I can afford the real extract.  I suppose if I was baking daily, I would reconsider the use of artificial extracts." />
  <row Id="4212" PostHistoryTypeId="2" PostId="2367" RevisionGUID="ba0a9fb6-81ef-42bb-be67-86af0cad05e9" CreationDate="2010-07-20T15:39:47.293" UserId="405" Text="This sometimes happens to me, but I've learned some good ways to avoid it:&#xD;&#xA;&#xD;&#xA;1. Cook things slower. A lot of spices take time to work their way into the food, particularly if you're working on a bland base like rice or pasta.&#xD;&#xA;2. Add a little more salt. Salt brings out existing flavors, and can do wonders for a bland dish.&#xD;&#xA;3. Add a little more oil/butter. Butter, especially, brings out existing flavors and adds a wonderful creamy texture.&#xD;&#xA;4. Try marinating or brining your meats before you cook them.&#xD;&#xA;5. Try steaming your vegetables instead of boiling them." />
  <row Id="4213" PostHistoryTypeId="5" PostId="2363" RevisionGUID="8a26b2fe-40ae-4371-92e0-5ca79f3232d5" CreationDate="2010-07-20T15:43:25.690" UserId="1148" Comment="Reformat" Text="My technique:&#xD;&#xA;&#xD;&#xA; - 1 tbsp Fat (from pan, or use butter) &#xD;&#xA; - 1 tbsp Flour  &#xD;&#xA; - Pan Juice  &#xD;&#xA; - Stock (total liquid about 2 cups - omit if you have enough pan juice)&#xD;&#xA;&#xD;&#xA;Step 1: Make Roux&#xD;&#xA;&#xD;&#xA; 1. Melt fat in medium high saute pan&#xD;&#xA; 2. Whisk in flour, getting out all the lumps.  (This is called a roux)&#xD;&#xA; 3. Continue to heat until smooth, and the roux is just starting to darken.&#xD;&#xA; 4. Remove pan from heat.&#xD;&#xA;&#xD;&#xA;Step 2: Prepare Liquids&#xD;&#xA;&#xD;&#xA; 1. Remove solids from roasting pan. (let meat stand... etc.)&#xD;&#xA; 2. Whisk, scrape, deglaze the roasting pan.  If it's brown, you want it, and want it dissolved&#xD;&#xA; 3. Strain juices. skim off excess fat.&#xD;&#xA;&#xD;&#xA;Step 3: Assemble&#xD;&#xA;&#xD;&#xA; 1. Return roux to heat, and keep whisking.&#xD;&#xA; 2. While whisking, slowly pour in the pan juices.&#xD;&#xA; 3. Once blended, reduce heat and let it thicken.  Salt to taste.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4214" PostHistoryTypeId="2" PostId="2368" RevisionGUID="a73eb8bd-cad2-4187-b349-6a7f70167e1b" CreationDate="2010-07-20T15:50:10.057" UserId="27" Text="From [this site][1] on the University of Guelph it says that fat is important in cheese because it :&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; contributes lubrication and creamy mouth feel&#xD;&#xA;&#xD;&#xA;&gt; contributes flavour and acts as a reservoir for other flavours&#xD;&#xA;&#xD;&#xA;&gt; globules disperse light and suppress translucence making the cheese appear&#xD;&#xA;&gt; darker&#xD;&#xA;&#xD;&#xA;&gt; alteration of polar/non-polar constituents affects biochemistry&#xD;&#xA;&#xD;&#xA;&gt; occupies space in the protein matrix and prevents the formation of a dense&#xD;&#xA;&gt; matrix which produces a hard, corky cheese&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsci.uoguelph.ca/cheese/sectiong.htm&#xD;&#xA;  [2]: http://jds.fass.org/cgi/reprint/81/5/1205.pdf" />
  <row Id="4215" PostHistoryTypeId="2" PostId="2369" RevisionGUID="123c55f1-1e5f-4adf-b5af-e3169d6f45e8" CreationDate="2010-07-20T15:51:01.473" UserId="968" Text="Remember that the flavour of your dish is going to depend on how diluted or concentrated the flavour actually is.&#xD;&#xA;&#xD;&#xA;To make a stock based liquid more concentrated, you can reduce it (by simmering quickly).  This allows water to evaporate as steam, which creates a stronger flavour.&#xD;&#xA;&#xD;&#xA;Alternatively - sometimes you need to add more seasoning.  It's a good idea to taste your food regularly as you cook, so you can make judgements about the correct ratios (and adjust as necessary).&#xD;&#xA;&#xD;&#xA;With many recipes, starting with a good stock (or bouillon) is a very good way of ensuring that your dish starts off in a flavoursome way.  I'd recommend doing some research in this area.&#xD;&#xA;" />
  <row Id="4216" PostHistoryTypeId="5" PostId="1624" RevisionGUID="eff42324-c5a3-45e8-b2cd-c40d303f2de7" CreationDate="2010-07-20T15:53:39.197" UserId="624" Comment="added 19 characters in body; deleted 19 characters in body" Text="Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. [Mircoplane][1] makes a nice line, and I have no complains about mine.&#xD;&#xA;&#xD;&#xA;You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://us.microplane.com/microplaneclassicserieszestergrater.aspx" />
  <row Id="4217" PostHistoryTypeId="2" PostId="2370" RevisionGUID="53de4167-5b29-4a74-a80b-4236ea2dde94" CreationDate="2010-07-20T15:56:12.690" UserId="1159" Text="I am a strictly amateur cook.  Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs.&#xD;&#xA;&#xD;&#xA;I can throw in an inordinate amount, but still no flavour (not even an overpowering one).&#xD;&#xA;&#xD;&#xA;Yet, I have a simple recipe for a vegetable stew in which the listed seasoning mix works beautifully.&#xD;&#xA;&#xD;&#xA;Do you have a guide for the best way to deal with herbs ?" />
  <row Id="4218" PostHistoryTypeId="1" PostId="2370" RevisionGUID="53de4167-5b29-4a74-a80b-4236ea2dde94" CreationDate="2010-07-20T15:56:12.690" UserId="1159" Text="Is there a secret to flavouring with herbs" />
  <row Id="4219" PostHistoryTypeId="3" PostId="2370" RevisionGUID="53de4167-5b29-4a74-a80b-4236ea2dde94" CreationDate="2010-07-20T15:56:12.690" UserId="1159" Text="&lt;herbs&gt;&lt;seasoning&gt;" />
  <row Id="4220" PostHistoryTypeId="2" PostId="2371" RevisionGUID="8fb38d0b-03b5-4d07-a6b5-183130b8f530" CreationDate="2010-07-20T15:57:52.627" UserId="251" Text="We have found adding a little ricotta cheese and oil to the mixture helps to keep is moist and soft.  Then add other seasonings per your tastes (garlic powder, salt, pepper, etc.)&#xD;&#xA;&#xD;&#xA;It makes it a little harder for grilling since it is even softer than normal, just used a cross hatch grill thing (same for fish) and it will be fine." />
  <row Id="4221" PostHistoryTypeId="2" PostId="2372" RevisionGUID="4e0d56c9-5b49-4f5d-876c-b1d08cd6e1da" CreationDate="2010-07-20T16:01:41.080" UserId="126" Text="For tender herbs, keep them fresh, use them at the last minute and use plenty of them. For the woodier herbs like Rosemary, you can use them at the start of the cooking process but you will probably need to be more restrained with the quantities. " />
  <row Id="4222" PostHistoryTypeId="2" PostId="2373" RevisionGUID="4a1ae00b-3649-47c4-9678-ce764b33edaf" CreationDate="2010-07-20T16:02:01.640" UserId="557" Text="If you're adding inordinate amounts of herbs with no effect, then that sounds to me like a problem with the herbs themselves.  If you're using dried herbs, they could just be too old.&#xD;&#xA;&#xD;&#xA;To me, dried basil and oregano and marjoram just *never* taste like much. Fresh, however, they're quite strong. Tarragon, chervil, and dill, on the other hand, do &quot;work&quot; in dried form, and in fact you have to be careful with tarragon. I guess I'd put rosemary in that category too but thanks to some out-of-control plants I've got more fresh rosemary than I could ever possibly use cooking for an army.&#xD;&#xA;" />
  <row Id="4223" PostHistoryTypeId="5" PostId="1624" RevisionGUID="f3daa7e8-64ed-4a5c-a1aa-d3c20957d16c" CreationDate="2010-07-20T16:06:04.697" UserId="624" Comment="added 2 characters in body" Text="Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. [Mircoplane][1] makes a nice line, and I have no complains about mine.&#xD;&#xA;&#xD;&#xA;You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://us.microplane.com/microplaneclassicserieszestergrater.aspx " />
  <row Id="4224" PostHistoryTypeId="8" PostId="1624" RevisionGUID="ae3dd429-80b8-4fa0-a499-b80d636c949f" CreationDate="2010-07-20T16:06:12.403" UserId="624" Comment="Rollback to [9a9cbda9-33a9-43a2-9e53-250268c25d3c]" Text="Orange zest is where most of the oil is. This can be removed with a grater and some patience, or a peeler if you have a light touch, but the best way is a zester. They are fairly expensive and only do one thing, but they are the best tool for the job. [Mircoplane][1] makes a nice line, and I have no complains about mine.&#xD;&#xA;&#xD;&#xA;You want to avoid scraping the white pith from under the colored part of the skin, as it is bitter and doesn't contain the flavor oils.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://us.microplane.com/microplaneclassicserieszestergrater.aspx" />
  <row Id="4228" PostHistoryTypeId="2" PostId="2374" RevisionGUID="46881757-e618-4486-8263-efc6d1750bd7" CreationDate="2010-07-20T16:17:29.147" UserId="1163" Text="As others have said, reheated spinach may contain small amounts of nitrites. These are harmless to adults and children over 6 months, but dangerous for young infants. The upshot is: if you're not serving it to young infants, it should be fine." />
  <row Id="4229" PostHistoryTypeId="16" PostId="2310" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-20T16:17:56.387" UserId="8" />
  <row Id="4230" PostHistoryTypeId="16" PostId="2311" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-20T16:17:56.387" UserId="8" />
  <row Id="4231" PostHistoryTypeId="16" PostId="2360" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-20T16:17:56.387" UserId="8" />
  <row Id="4232" PostHistoryTypeId="16" PostId="2306" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-20T16:17:56.387" UserId="8" />
  <row Id="4233" PostHistoryTypeId="2" PostId="2375" RevisionGUID="23c52563-599e-422f-ae3a-6b556de07f5c" CreationDate="2010-07-20T16:19:01.050" UserId="218" Text="For non-leafy herbs, you might try toasting them a little first. Some herbs (looking at you paprika), don't taste like anything if they're not toasted a little first." />
  <row Id="4234" PostHistoryTypeId="2" PostId="2376" RevisionGUID="baa8fceb-b57b-4827-b15d-6078d6ab873a" CreationDate="2010-07-20T16:33:06.280" UserId="7092" Text="Get a copy of Joy of Cooking.  In each chapter heading it explains some of the tricks to preparing that type of food well.  In addition there is a 'know your ingredients' section which includes extensive information about all kinds of things.  When I was starting out would fall asleep at night reading this book.  The recipes are complete with all the details needed to make good wholesome food, once you get a recipe down, you can add your own variations to please yourself.  A very good book for beginners and experts alike." />
  <row Id="4235" PostHistoryTypeId="2" PostId="2377" RevisionGUID="33d8f532-0ca3-4652-81d0-1f70f9770a39" CreationDate="2010-07-20T16:37:54.903" UserId="968" Text="You can learn techniques from a book - but the most important thing is to actually *cook*.  You'll learn most by doing.&#xD;&#xA;&#xD;&#xA;Be sure to ask yourself 'why'; be inquisitive and think about the reasons behind the methodology you're following." />
  <row Id="4236" PostHistoryTypeId="2" PostId="2378" RevisionGUID="7d707de0-bdac-4646-98dd-f428ee0121a4" CreationDate="2010-07-20T16:50:39.193" UserId="7092" Text="Teflon is an inert substance at all but the highest (making pizza maybe) temperatures.  Dupont states that it becomes unstable above 260 Celsius or 500 Fahrenheit. Pyrolysis (breaking down of organic compounds in the absence of oxygen) is said to be detectable at 200 C/ 390 F.&#xD;&#xA;&#xD;&#xA;Teflon is a result of a mistake by some chemists while trying to come up with an alternative refrigerant to those used at the inception of refrigeration (sulfur dioxide, poison, and anhydrous ammonia, stinky).  Their task was to come up with an odorless, non-toxic gas which wouldn't stink or poison people, not conduct electricity, and still work well.  Some of the cheap pots and pans I used a few decades ago would sometimes cast off small flakes of Teflon into my food (really skrinchy in the teeth), and I don't like the way Teflon cookware browns food, so I don't own but a small pot I use to make rice in.  " />
  <row Id="4240" PostHistoryTypeId="2" PostId="2380" RevisionGUID="a9c36dd0-fe90-4169-b3fa-b8a2575efcb7" CreationDate="2010-07-20T16:58:23.237" UserId="183" Text="There are two components to flavor: aroma and taste.  The wonderful smells you get are the volatiles of the ingredients you have been cooking, and while they add a lot to dishes, aromas are just part of what makes food enjoyable. One also needs to worry about taste, and that may be the missing part.  When I decided to improve my cooking three years ago I was mystified by flavors.  I wanted to know how spices worked and how to use them better, but all the reading and experimenting did not help my cooking.  &#xD;&#xA;&#xD;&#xA;Then I learned the [Remick Maxim][1] (lower the temperature when possible) and the quality of what I made went up more than in the entire previous year.  I then heard [Thomas Keller][2] speak about salting and things clicked.  One has to get the salt, acid, and sweetness of the dish right or everything else amounts to nothing.  Once I learned to pay attention to taste, spices became easier.&#xD;&#xA;&#xD;&#xA;The next steps have been:&#xD;&#xA;&#xD;&#xA;* Understand caramelization (the Maillard process or reaction), it is a great source of flavor.&#xD;&#xA;* The main ingredient needs to be rich in flavor. Even something as simple as rice will make a difference.  Try making rice with Basmati from India or Pakistan, where they age the rice before selling.&#xD;&#xA;* There are a lot of underdeveloped recipes out there.  Beware.&#xD;&#xA;* Use spices in groups that traditionally grow in the same region.  Cumin and coriander, basil and thyme.&#xD;&#xA;&#xD;&#xA;[1]:http://cooking.stackexchange.com/questions/1015/how-can-i-measure-the-performance-of-my-stovetop-pots-and-pans/1076#1076&#xD;&#xA;[2]:http://en.wikipedia.org/wiki/Thomas_Keller" />
  <row Id="4241" PostHistoryTypeId="2" PostId="2381" RevisionGUID="b6ac178b-2670-4344-84cc-5456ee4d0e7c" CreationDate="2010-07-20T17:07:45.780" UserId="990" Text="Learning through repertoire is a good way to build standard skills in nearly every discipline. If what you want is to be able to create a variety of good meals then cooking out of books will serve you well. That isn't to say that the book you choose doesn't matter, of course it does! A book full of accurate facts and procedures does not a good teacher make. Choose a cookbook that is so engrossing that you don't mind reading it like a novel. That's how I felt reading Bourdain's Les Halles cookbook and I'm sure you can find a similarly inspiring work.&#xD;&#xA;&#xD;&#xA;Understand that this makes you one who can produce recipes, nothing more. I mean this earnestly and non-disparagingly, as being one who can replicate a good recipe time and again is one who has a high level of skill. Still, most who delve into cooking and the culinary arts are rarely satisfied by this state of affairs. One desires to substitute ingredients, build on a base, even invent their own cuisine! For that, experimentation is the best teacher. You're going to have to start cooking boldly and failing often to achieve that. There really is no better teacher than making something completely inedible out of $50 worth of pork, then adding insult to injury with a fast food dinner. =/" />
  <row Id="4245" PostHistoryTypeId="2" PostId="2385" RevisionGUID="2bbe5ae8-35dc-40fe-8996-c32ce42536e6" CreationDate="2010-07-20T17:10:59.283" UserId="15" Text="The risk of incurring the problem (sooner rather than later as the risk is basically inevitable) of Teflon flaking can be reduced by using silicone and wooden implements while cooking. &#xD;&#xA;&#xD;&#xA;Frequently people (ie my wife) use forks and metal spatula on Teflon surfaces which leads to flaking. The flakes themselves are not so much the problem as that once the Teflon begins to break apart it will release different chemicals at higher and higher temperatures. Here's [one of the myriad links][1] you will find on the topic.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ewg.org/reports/toxicteflon" />
  <row Id="4248" PostHistoryTypeId="2" PostId="2388" RevisionGUID="39b2a3c6-7457-49f3-8e9d-ca3d6f698ee5" CreationDate="2010-07-20T17:15:02.447" UserId="87" Text="my recipe:&#xD;&#xA;&#xD;&#xA; - Ground turkey&#xD;&#xA; - Porccini mushrooms&#xD;&#xA; - salt + pepper&#xD;&#xA; - cayenne&#xD;&#xA; - a dash of Worcestershire sauce&#xD;&#xA; - a bit of grated Gouda&#xD;&#xA; - juice of two tomatoes &#xD;&#xA; - a splash of lime juice&#xD;&#xA;&#xD;&#xA;Method:&#xD;&#xA;&#xD;&#xA; - Mix them up really well ( I usually mix them in a dough mixer for 10 to 20 minutes)&#xD;&#xA; - If i'm grilling them I usually put a stalk of rosemary on top of the burger.&#xD;&#xA; - If i'm eating them at home, I usually pan fry them in garlic infused oil&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4249" PostHistoryTypeId="2" PostId="2389" RevisionGUID="3a305dce-0d10-4a80-bb14-435f21640143" CreationDate="2010-07-20T17:17:32.143" UserId="218" Text="As an alternative to discarding (which seems a waste) there are any number of ways you could further cook the apple that would be better than just tossing it. Sounds like a nice addition to stuffing, or desert.&#xD;&#xA;&#xD;&#xA;But you *will* need to cook it *after* you remove it from the bird. Stuffing is bad enough, and, in the case of stuffing, you can raise it to a high temperature *before* you put it in the bird." />
  <row Id="4251" PostHistoryTypeId="6" PostId="1419" RevisionGUID="af967e95-dbe5-432c-8a91-57e5be1c562a" CreationDate="2010-07-20T17:17:56.387" UserId="60" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;grilling&gt;&lt;seasoning&gt;&lt;hamburgers&gt;" />
  <row Id="4252" PostHistoryTypeId="6" PostId="2287" RevisionGUID="aac2523a-3156-4cd7-b34b-8d3711957f9c" CreationDate="2010-07-20T17:18:32.720" UserId="60" Comment="edited tags" Text="&lt;teflon&gt;&lt;safety&gt;" />
  <row Id="4254" PostHistoryTypeId="2" PostId="2391" RevisionGUID="09f89df4-2936-46bd-bdf5-7b21092d194e" CreationDate="2010-07-20T17:20:02.763" UserId="210" Text="Often recipes ask for caramelised onions.  What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much if they are not stirred continually." />
  <row Id="4255" PostHistoryTypeId="1" PostId="2391" RevisionGUID="09f89df4-2936-46bd-bdf5-7b21092d194e" CreationDate="2010-07-20T17:20:02.763" UserId="210" Text="How to caramelise onions?" />
  <row Id="4256" PostHistoryTypeId="3" PostId="2391" RevisionGUID="09f89df4-2936-46bd-bdf5-7b21092d194e" CreationDate="2010-07-20T17:20:02.763" UserId="210" Text="&lt;technique&gt;&lt;onions&gt;&lt;caramelisation&gt;" />
  <row Id="4257" PostHistoryTypeId="2" PostId="2392" RevisionGUID="08377642-45d5-43fe-b022-a84102abf174" CreationDate="2010-07-20T17:21:55.943" UserId="210" Text="Caramelised onions seem easier to make in large batches, so could I make a big batch then freeze them in say, ice cube trays, for later use?  Or would this have a detrimental effect on them?" />
  <row Id="4258" PostHistoryTypeId="1" PostId="2392" RevisionGUID="08377642-45d5-43fe-b022-a84102abf174" CreationDate="2010-07-20T17:21:55.943" UserId="210" Text="Can I freeze caramelised onions?" />
  <row Id="4259" PostHistoryTypeId="3" PostId="2392" RevisionGUID="08377642-45d5-43fe-b022-a84102abf174" CreationDate="2010-07-20T17:21:55.943" UserId="210" Text="&lt;freezing&gt;&lt;onions&gt;" />
  <row Id="4260" PostHistoryTypeId="2" PostId="2393" RevisionGUID="d4331a61-cc02-44a9-ab2e-d9c3c9abb13f" CreationDate="2010-07-20T17:22:44.413" UserId="20" Text="I think you've answered your own question. Low &amp; slow, with constant stiring. To hot &amp; fast will burn the sugars you are attempting to bring out of the onion.&#xD;&#xA;&#xD;&#xA;I don't believe there are alternatives to doing this. But maybe someone will correct me." />
  <row Id="4261" PostHistoryTypeId="2" PostId="2394" RevisionGUID="9910d685-2cd9-4768-a1f0-c52dd4aee696" CreationDate="2010-07-20T17:23:17.720" UserId="15" Text="as mentioned if theyre old, then they wont have much flavor. as hard as it seems throw them out every so many months.&#xD;&#xA;&#xD;&#xA;i find the best technique in cooking for getting the most out of dried herbs is to use them at the start. since almost everything i cook begins with a base of heating olive oil, then adding fresh [minced/diced/grated/pasted] garlic, and then adding 1/2-1 onion i typically add dried herbs at the point where the onion is half softened. this keeps the scent there so i can continue to add them as needed to balance out their lack of flavor. of course this doesnt work with every recipe but it will help for many.&#xD;&#xA;&#xD;&#xA;more important than that, when you add dried herbs crush them in your hands as you are doing so." />
  <row Id="4262" PostHistoryTypeId="2" PostId="2395" RevisionGUID="3f0a8fd3-b925-439a-9c8a-008b6587d909" CreationDate="2010-07-20T17:23:52.290" UserId="218" Text="One thing that can never be overstated with slow cooking is the flavor of your liquid. &#xD;&#xA;&#xD;&#xA;If you slow cook in plain old chicken broth, it'll taste little better than if you cooked in water. You need to flavor and reduce the liquid *before* you add the meat, in order to maximize your flavors. Broth, wine, garlic, herbs, onions, carrots, etc, and cook it down *before* you add the meat, so that the meat can bubble happily in a bath of flavor.&#xD;&#xA;&#xD;&#xA;And for gods sake, never add water. You have an opportunity to add something, so add something tasty." />
  <row Id="4263" PostHistoryTypeId="2" PostId="2396" RevisionGUID="dfe72df8-528e-4dd9-a2d0-839889294a8b" CreationDate="2010-07-20T17:25:15.113" UserId="7092" Text="Take a warm pan, add oil, add onions.  The higher the temperature of the pan, to about medium levels, the more frequently the onions need to be stirred in order to not burn them.  Lower temperatures take longer to produce the caramelization but mostly give a more uniform result, as one can keep the onions on the heat longer.  You'll need to find out what heat works best for you by experimenting a bit.  Also different oils make for different flavors, I prefer x virgin olive oil. " />
  <row Id="4264" PostHistoryTypeId="2" PostId="2397" RevisionGUID="7b49ff09-dd24-4d0e-9580-f765786092d2" CreationDate="2010-07-20T17:26:54.780" UserId="218" Text="Low and slow is the only way to go, I'm afraid. You can add some broth and simmer them down (as opposed to just cooking them in oil) but make sure you add little enough that it will all evaporate...Don't want to be pouring off flavor." />
  <row Id="4265" PostHistoryTypeId="2" PostId="2398" RevisionGUID="13a60c8d-7727-431f-945c-d661cd683d72" CreationDate="2010-07-20T17:32:44.850" UserId="1170" Text="I wouldn't put too much faith in articles you read on the internet or otherwise.  Teflon poisoning is the least of your worries in a kitchen, the simple dangers associated with hot oil and boiling water far outweigh such trivialities.  The fact that professional chefs, chemists and the majority of food safety experts do not worry is a good indicator that they're safe.&#xD;&#xA;&#xD;&#xA;I am more interested in your induction hobs and this pan that isn't heating up.  Some pans are not compatible with induction hobs, the electromagnetic induction doesn't work in the right way.  It might be that your pan is simple incompatible with your hobs." />
  <row Id="4266" PostHistoryTypeId="2" PostId="2399" RevisionGUID="b986fb99-7b38-40d4-809c-ada9ca58b1b7" CreationDate="2010-07-20T17:34:11.713" UserId="1171" Text="**Trust me, if you haven't tried brining, you owe it to yourself.** It is so quick and simple, and makes such a huge difference.&#xD;&#xA;&#xD;&#xA;Brine your chicken about **45 minutes to 1 hour** in a **cold** solution of **1/4 cup table salt, 1/3 cup table sugar and water** enough to fill a larger mixing bowl. Do this as your first step in preparing your meal, before you light the grill, cut the veggies, etc.&#xD;&#xA;&#xD;&#xA;As far as preparing the brine: boil enough water to just dissolve the salt and sugar in a large mixing bowl and stir together with a wisk until dissolved. A cup or so of boiling water is usually enough. Next add a generous number of ice cubes to make the brine cold. Add the chicken and enough cold water to fill the bowl, and place it in the fridge, or add another generous helping of ice to let this brine on the countertop while you get the grill ready. **The important thing as that the brine is kept cold.**&#xD;&#xA;&#xD;&#xA;==TIPS==&#xD;&#xA;&#xD;&#xA;**Don't brine chicken longer than 90 minutes**, otherwise you are wet curing it, and it will start to taste like chicken ham - blech. Longer brining times also make it so the chicken will stay pinker, even when fully cooked, which might gross out you or your dinner guests.&#xD;&#xA;&#xD;&#xA;You can add ingredients to change the flavor a bit, and for chicken, I like to add a few sprigs of **fresh thyme**, and sometimes substitute **brown sugar** for the table sugar. I **avoid dried and ground spices** because of how they stick to the meat - dried thyme leaves are heinous to pick off a raw chicken breast!&#xD;&#xA;&#xD;&#xA;Use Kosher salt only if you have to - the flavor difference is imperceptible, and table salt is not only cheaper, but generally has iodide, which you need in your diet.&#xD;&#xA;&#xD;&#xA;**Be creative** and try adding other things to the brine: slightly crushed garlic cloves, a tablespoon of peppercorns, lime skins, chunks of hot peppers, etc.&#xD;&#xA;" />
  <row Id="4267" PostHistoryTypeId="6" PostId="2353" RevisionGUID="683a9858-0845-433c-bf7e-adf1d5615540" CreationDate="2010-07-20T17:34:34.130" UserId="20" Comment="edited tags" Text="&lt;technique&gt;&lt;roast&gt;" />
  <row Id="4268" PostHistoryTypeId="2" PostId="2400" RevisionGUID="3443efcb-70c4-402e-ae4b-d23bf15d3fae" CreationDate="2010-07-20T17:38:42.780" UserId="7092" Text="You're half right, after slicing (I do 1 to 2 cm slices; 1/2 to 3/4 inch) and salting, stack the slices and put a towel or plate at the bottom of your stack(s) of slices and a weight at the top.  Have come up with some interesting weights, rocks from the stream, large cans of vegies, gallon jug full of water, etc.  After the stack has shrunk by half, remove the eggplant and rinse and dry it; the texture will be more like a very tender meat slice than the mushyness you are talking about." />
  <row Id="4269" PostHistoryTypeId="2" PostId="2401" RevisionGUID="8d4ccff3-d1fd-4488-aca5-c3846deae791" CreationDate="2010-07-20T17:41:47.877" UserId="986" Text="I've never done this myself, but my guess is that the primary negative effect is that they may become mushy; being as they're mushy already, I'm pretty sure you can go right ahead." />
  <row Id="4270" PostHistoryTypeId="2" PostId="2402" RevisionGUID="fe51639a-6b44-4e03-b98a-b5f1172deb7a" CreationDate="2010-07-20T17:42:04.833" UserId="161" Text="I generally use butter, EarthBalance, or extra virgin olive oil, and lots of time.  If I'm in a rush I will sometimes turn the heat up a little, but the that nearly always causes an inconsistent or lower quality result.&#xD;&#xA;&#xD;&#xA;Also I find it helpful to separate them onions early in the process.  Generally we slice them into rings before cooking. I separate the disks as I place them in the pan.  I've found that while this increases the space they require for cooking, it greatly improves the quality of the results (again supports even cooking)." />
  <row Id="4271" PostHistoryTypeId="2" PostId="2403" RevisionGUID="b9355acc-0e76-4912-9307-d2976b9fe9f5" CreationDate="2010-07-20T17:42:41.590" UserId="20" Text="I would say it depends. I find once you freeze an item the flavor/texture/propeties of the item is changed (for better or for worse) the next time you goto use it.&#xD;&#xA;&#xD;&#xA;If your using caramelized onions in a soup, or stew, something where flavors blend together for a longer period of time, then yes go ahead.&#xD;&#xA;&#xD;&#xA;however if your using the caramelized onions on top of a steak or something similar. Then my answer would be no." />
  <row Id="4272" PostHistoryTypeId="2" PostId="2404" RevisionGUID="936bc309-9627-4d2a-a158-475ae22733e7" CreationDate="2010-07-20T17:45:39.323" UserId="1148" Text="I'll just leave you with this quote:&#xD;&#xA;&#xD;&#xA;&gt; We took a look. We saw a Nook.&#xD;&#xA;&gt; On his head he had a hook. 	&#xD;&#xA;&gt; &#xD;&#xA;&gt; On his hook he had a book. On his book&#xD;&#xA;&gt; was &quot;How to Cook.&quot;&#xD;&#xA;&gt; &#xD;&#xA;&gt; We saw him sit and try to cook. 	 He&#xD;&#xA;&gt; took a look at the book on the hook.&#xD;&#xA;&gt; But a Nook can't read, so a Nook can't&#xD;&#xA;&gt; cook.&#xD;&#xA;&gt; &#xD;&#xA;&gt; SO . . .&#xD;&#xA;&gt; &#xD;&#xA;&gt; what good to a Nook is a hook cook&#xD;&#xA;&gt; book?&#xD;&#xA;&#xD;&#xA;~ Dr. Seuss ~" />
  <row Id="4278" PostHistoryTypeId="2" PostId="2406" RevisionGUID="22e521d7-b9b9-4409-827e-1821b20a7a0d" CreationDate="2010-07-20T17:51:56.220" UserId="632" Text="The best way I'd say to learn with herbs is to isolate them - only use one at a time to get an idea of the different notes that they can add. Also try to add them at different points. For example, parsley is only added at the end where rosemary tends to work well added near the end. Similarly some herbs work better when boiled with other ingredients where others are more suitable for frying. Trial and error is the best way to really get a handle on how to add them properly. &#xD;&#xA;&#xD;&#xA;Also, on the whole dried herbs are a waste of time with a few exceptions. Dried oregano or tarragon are OK for example - although different in taste  to the fresh ones. Use fresh ones if you can ideally.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4279" PostHistoryTypeId="2" PostId="2407" RevisionGUID="7807e64f-e9d2-4a84-9498-32ca38ba41be" CreationDate="2010-07-20T17:53:38.183" UserId="15" Text="After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great.  &#xD;&#xA;&#xD;&#xA;heres where the consternation fits in - balancing the **flour**:potato:vegetable ratio to compensate for moisture while mixing because it took what seemed to be a lot longer than i thought it should. unfortunately i do not have a stand mixer so maybe someone can contribute a nice rule of thumb for dough and handmixing. i started with even 1:1 ratio of pureed veggies (moisture squeezed out) to russet potatoes. for the sake of illustration lets say that came to about 6 cups of mix, i began adding all-purpose flour by 1/2 cups gradually folding each in with a wooden spoon in a bowl. i think around the 4 cups mark i pulled the mix out and put it down on the counter and started adding it more aggressively while kneading the dough. (it was still sitcky enough that it left quite a cleanup.) all told i think there was about a 6:8 cup ratio of potato/veggie:flour before i could start cutting and forking the little guys.  &#xD;&#xA;&#xD;&#xA;a) i know its loosely based around how much and which veggies are added, but does that 6:8 sound about right?   &#xD;&#xA;b) although stirring in some of the flour before putting it on the counter (to stiffen the initial mixture) seems necessary, once it holds together is _folding the flour in_ necessary?  &#xD;&#xA;c) what options do i have for playing around with the types of flour to cut back on moisture and minimize the amount of flour needed? (ie would it be better to move away from all-purpose?)  &#xD;&#xA;d) does it really just take forever to mix this stuff?" />
  <row Id="4280" PostHistoryTypeId="1" PostId="2407" RevisionGUID="7807e64f-e9d2-4a84-9498-32ca38ba41be" CreationDate="2010-07-20T17:53:38.183" UserId="15" Text="How to prepare gnocchi dough for mixed ingredients?" />
  <row Id="4281" PostHistoryTypeId="3" PostId="2407" RevisionGUID="7807e64f-e9d2-4a84-9498-32ca38ba41be" CreationDate="2010-07-20T17:53:38.183" UserId="15" Text="&lt;technique&gt;&lt;pasta&gt;&lt;dough&gt;&lt;gnocchi&gt;" />
  <row Id="4282" PostHistoryTypeId="2" PostId="2408" RevisionGUID="4bf1954f-374f-429d-bca5-92f6d28b4c6b" CreationDate="2010-07-20T17:56:29.440" UserId="633" Text="They will keep reasonably well if you put them in a clean jar and cover in oil." />
  <row Id="4283" PostHistoryTypeId="2" PostId="2409" RevisionGUID="839910be-5fe3-45d4-892a-d15a14a49b9c" CreationDate="2010-07-20T18:03:09.567" UserId="633" Text="I slice my aubergines in half lengthwise and prick both the skin and cut sides many times with a knife.  Then grill them on a slightly oiled baking sheet, turning them over half way through.  The slashes let more of the juices out.  The skin should be very black and you can scoop the flesh away from the skin with a teaspoon." />
  <row Id="4285" PostHistoryTypeId="6" PostId="2336" RevisionGUID="69585c5a-cc2b-4460-bda8-ca56a60e1178" CreationDate="2010-07-20T18:05:11.280" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;asian-cuisine&gt;&lt;flatbread&gt;" />
  <row Id="4286" PostHistoryTypeId="6" PostId="2392" RevisionGUID="49027212-a19c-49ad-85ca-96ea4aa68efa" CreationDate="2010-07-20T18:06:04.680" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;onions&gt;" />
  <row Id="4287" PostHistoryTypeId="2" PostId="2411" RevisionGUID="ad4864eb-4735-43f7-8f31-2f48dea1b40c" CreationDate="2010-07-20T18:06:16.190" UserId="744" Text="I just fill the sink with some hot water and slap it in there, covered by a clean towel. Works like a charm!" />
  <row Id="4288" PostHistoryTypeId="5" PostId="2287" RevisionGUID="0030a9fa-0eb3-45b9-9210-692601b33e75" CreationDate="2010-07-20T18:07:42.820" UserId="41" Comment="edited body; edited tags" Text="I've [read][1] that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you personally feel about using them after reading this?&#xD;&#xA;&#xD;&#xA;We are in the predicament at the moment where we have an induction stove and a titanium Woll pan which is non-stick but takes FOREVER to heat up. The only other non-stick pans are Teflon. What to do?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://willtaft.com/health/i-do-not-use-teflon-cookware/" />
  <row Id="4289" PostHistoryTypeId="6" PostId="2287" RevisionGUID="0030a9fa-0eb3-45b9-9210-692601b33e75" CreationDate="2010-07-20T18:07:42.820" UserId="41" Comment="edited body; edited tags" Text="&lt;food-safety&gt;&lt;teflon&gt;" />
  <row Id="4290" PostHistoryTypeId="2" PostId="2412" RevisionGUID="9f746241-f872-4057-bd63-d1bf86c25157" CreationDate="2010-07-20T18:11:30.253" UserId="1148" Text="Frankly, I think the constant up and down and sliding across the maple cutting board will do much more to dull my knives than storing them in a vertical slot block.&#xD;&#xA;" />
  <row Id="4293" PostHistoryTypeId="2" PostId="2414" RevisionGUID="ae8b7758-2126-40d1-b99c-df02c66ca5ac" CreationDate="2010-07-20T18:15:59.277" UserId="633" Text="I place mine in an oiled bowl, covered with a damp tea-towel on top of the heating boiler.  There's usually enough residual heat coming out of it to make it the warmest place in the house once the heating goes off." />
  <row Id="4295" PostHistoryTypeId="2" PostId="2416" RevisionGUID="6f93c6f1-6424-4a13-b828-27a8cebcfeb1" CreationDate="2010-07-20T18:20:37.347" UserId="1148" Text="In order of importance (for me):&#xD;&#xA;&#xD;&#xA; 1. Chef's knife (8 or 10 inches) - high quality&#xD;&#xA; 2. Paring knife - Get it at the checkout for &lt;$5.00, and replace annually&#xD;&#xA; 3. Bread knife - I would go mid price on this one.&#xD;&#xA; 4. Honing Steel - Longer than your longest knife.&#xD;&#xA; 5. Carving knife - High quality.&#xD;&#xA; 6. Shears - Either go high quality and sharpen, or low quality and replace.&#xD;&#xA; 7. Boning knife (If you don't do much butchery, omit) - medium quality.&#xD;&#xA; 8. Fillet knife (Increase in priority depending on how much fish you eat) -High quality.&#xD;&#xA; 9. Peeling knife [a paring knife with a hooked peak] &#xD;&#xA;&#xD;&#xA;High quality knives hold their edge, and will need sharpening once every year or two.&#xD;&#xA;Medium quality - need sharpening every 6 months or so, will be ground down in 5 - 10 years.&#xD;&#xA;Low quality - don't bother sharpening. The steel sucks, just replace it.&#xD;&#xA;&#xD;&#xA;Generally, you need the first 3.  Get the rest as need and finances dictate." />
  <row Id="4297" PostHistoryTypeId="2" PostId="2417" RevisionGUID="c50c4a21-73b1-47a5-92b6-09f5da31f86d" CreationDate="2010-07-20T18:21:24.787" UserId="948" Text="Weight is the preferred measurement method for baking as the ratios have to be rather precise and volume is affected by settling, humidity, and storage methods.  Here's a good site to convert all those volume-based recipes into more accurate weight-based measurements: http://pantsblazing.com/convert/vol_weight.php. It makes adjustments based on the type of ingredient and offers both metric and SAE options as well.&#xD;&#xA;&#xD;&#xA;Michael Ruhlman's [Ratio][1] is a good reference for how the proportions should work. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://pantsblazing.com/convert/vol_weight.php" />
  <row Id="4298" PostHistoryTypeId="2" PostId="2418" RevisionGUID="f7c58502-036f-44ea-9ea0-94b53ba3ad51" CreationDate="2010-07-20T18:22:12.307" UserId="7092" Text="OOOH! I finally get to share the alfredo sauce recipe I developed for low fatness and good flavor, adapted in part from bechamil sauce out of Joy of Cooking:&#xD;&#xA;&#xD;&#xA;1/2 cup flour&#xD;&#xA;1/2 cup X virgin olive oil&#xD;&#xA;&#xD;&#xA;Preheat oven to 250 degrees F / 100 degrees C&#xD;&#xA;&#xD;&#xA;Set your oven proof pan (use one that has a good cover) corning ware can be used for this,  on a burner set to medium or less, depending on your stove, when the temp has stabilized add the oil, when the oil has come to temperature, add the flour, stirring well until the mixture is homogeneous. Make a white roux, cooking the flour in the oil without browning it, the roux is finished when the raw flour taste is gone (um let it cool before tasting...hot oil and all).  Note don't ever use wooden cooking tools to make roux, the wood will char and bits will break off making the roux bitter.&#xD;&#xA;&#xD;&#xA;Now add milk (I use skimmed milk) and bring the temperature of the mixture up until the roux and milk have consolidated and the consistency is what you want.  Take pan off burner for a bit whilst you make the next step. &#xD;&#xA;&#xD;&#xA;Take a large onion, peel it and cut it in half, then stick 20 - 30 whole cloves into the onion near the flat base of the onion and place the onion in the white sauce (after it has cooled a bit, don't want to burn the onion or spice in the hot oil).  Mince up fine garlic to taste, I usually use a half of a medium head of garlic but suit yourself, and add a by leaf.  Put your ovenproof pan, covered into the oven for 3/4 hour.  After time, take the pan out, remove the onion, bay leaf and any bits of clove which have broken off.&#xD;&#xA;&#xD;&#xA;Turn oven down to 100 C / 212 F.&#xD;&#xA;&#xD;&#xA;Season the sauce with what ever you like, I use a bit of Tabasco, salt and white pepper. Next take very thin slices or finely grated cheeses (thin slices work best) in smallish quantities and of various types and add them in to white sauce, carefully; DO NOT OVERWORK THE CHEESE if you do, you will wind up with stringy glops of cheese which will need to be fished out before this last step can be restarted.  The last one of these I made had 1 ounce /28 gm of aged cheddar, 2 oz /56 gm of manchega, a bit of parmasan, and a bit of smoked gouda.&#xD;&#xA;&#xD;&#xA;Put your pan back into the oven, checking in 1/2 hour and every 10 minutes after that to see if the cheese is disintegrating and becoming as liquid as the white sauce.  Once this has happened, stir in the cheese gently, pulling any stringy globs off your mixing device, adjust seasoning and serve with whatever you want, parsley or cilantro on top is pretty, so is paprika, saffron, etc.&#xD;&#xA;&#xD;&#xA;Not a true alfredo sauce, but has all the characteristics except the enormous saturated fat load.&#xD;&#xA;&#xD;&#xA;Oh yeah, it isn't very expensive to make either.&#xD;&#xA;&#xD;&#xA;Enjoy" />
  <row Id="4299" PostHistoryTypeId="2" PostId="2419" RevisionGUID="63f6a57c-b61e-4d60-8b96-6980f81e12ef" CreationDate="2010-07-20T18:23:53.253" UserId="1148" Text="The best sharpener is the old italian man in a van who comes by on Saturday morning ringing his bell.&#xD;&#xA;&#xD;&#xA;If you have good knives, don't try to sharpen them yourself.  You need a grinder with the exactly right stone on it, and you need to have destroyed a couple hundred practice blades before you get the technique right.&#xD;&#xA;&#xD;&#xA;I get my knives sharpened every 18-24 months, and steel them about 15 strokes per side before use." />
  <row Id="4300" PostHistoryTypeId="16" PostId="2419" RevisionGUID="63f6a57c-b61e-4d60-8b96-6980f81e12ef" CreationDate="2010-07-20T18:23:53.253" UserId="-1" />
  <row Id="4302" PostHistoryTypeId="2" PostId="2420" RevisionGUID="5e815d51-3253-4cd7-9e45-9b3262ea1246" CreationDate="2010-07-20T18:36:01.467" UserId="611" Text="I have generally found that herbs (i.e. dried bits of leaves, such as oregano or thyme) impart their flavour best into a water-based solution. Hence I tend to use them in sauces and casseroles based on something like tomatoes, or things that have water in them anyway, like a casserole.&#xD;&#xA;I also find that a little acid, lemon juice or balsamic are my favourites, helps bring out the herbs' flavour.&#xD;&#xA;&#xD;&#xA;On the other hand, spices (ground powders of seeds and roots and such, like paprika or nutmeg or cumin) release flavour best into fat.&#xD;&#xA;&#xD;&#xA;Therefore, when I'm making a tomato sauce for my pasta, I add the nutmeg to the sauteeing onions at the start. I only add the oregano near the end, after the tomatoes are in and releasing their juice.&#xD;&#xA;" />
  <row Id="4303" PostHistoryTypeId="2" PostId="2421" RevisionGUID="ca626d62-ae59-4e1b-bdc6-6b65c9887261" CreationDate="2010-07-20T18:37:51.447" UserId="839" Text="I usually use the hot-water-in-oven method you described, but I've also had success with just putting the dough in the oven with the oven light on (this is slower than the hot water method). I've also put the dough in a metal bowl and placed over some warm water in my slow cooker, put the lid on top, and set it to warm. This works a bit more quickly, so you need to pay attention and shouldn't do it if your dough needs to rise slowly. " />
  <row Id="4304" PostHistoryTypeId="2" PostId="2422" RevisionGUID="924ee7bf-7072-46a9-a845-420de77b96fe" CreationDate="2010-07-20T18:46:03.333" UserId="210" Text="Usually when making a chicken stock I just boil up some chicken wings/legs with some veggies. The other day when cooking with my brother he added roasted lamb bones to the strained chicken stock when making a lamb jus.  &#xD;&#xA;&#xD;&#xA;This got me thinking why I don't roast the wings/legs when making a chicken stock, and why he didn't just add raw bones to the chicken stock.&#xD;&#xA;&#xD;&#xA;So should I roast my chicken bones before boiling them up for stock?  And can I add lamb bones to my stock raw?" />
  <row Id="4305" PostHistoryTypeId="1" PostId="2422" RevisionGUID="924ee7bf-7072-46a9-a845-420de77b96fe" CreationDate="2010-07-20T18:46:03.333" UserId="210" Text="Should I roast meat before making stock out of them?" />
  <row Id="4306" PostHistoryTypeId="3" PostId="2422" RevisionGUID="924ee7bf-7072-46a9-a845-420de77b96fe" CreationDate="2010-07-20T18:46:03.333" UserId="210" Text="&lt;technique&gt;&lt;stock&gt;" />
  <row Id="4307" PostHistoryTypeId="2" PostId="2423" RevisionGUID="15f794ec-15bd-4a06-b84b-cbe1f79d8354" CreationDate="2010-07-20T18:54:01.103" UserId="296" Text="Roasting the bones first will add a deeper flavor. The roast flavor may or may not be desired, it depends on your preferences. &#xD;&#xA;&#xD;&#xA;This is from the article I've posted below: &quot;Roasting caramelizes them, heightening sweetness and deepening flavor. But any blackening will make meat stock bitter. 'You don't want that burned bone thing,' cautions Keller.&quot;&#xD;&#xA;&#xD;&#xA;http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/31/FD0JSAGEJ.DTL" />
  <row Id="4308" PostHistoryTypeId="2" PostId="2424" RevisionGUID="44ca4da3-0ea7-4dce-a8b2-ee195997dd6d" CreationDate="2010-07-20T18:57:44.340" UserId="839" Text="I've found the safest way for me to melt chocolate is in a slow cooker on low heat. I have a small one that's intended for making dips that works perfectly, but if you only have a larger one, you could put a ceramic dish inside to melt smaller amounts of chocolate. " />
  <row Id="4309" PostHistoryTypeId="2" PostId="2425" RevisionGUID="771ad1be-fd3a-456e-bbde-be7624a8e2c2" CreationDate="2010-07-20T19:08:46.967" UserId="1181" Text="Recently I'm finding that I'm ending up using only part of a bell pepper for a meal, and so wish to store the rest for later.&#xD;&#xA;&#xD;&#xA;So how should I best store half-used bell peppers so that they stay as fresh as possible?" />
  <row Id="4310" PostHistoryTypeId="1" PostId="2425" RevisionGUID="771ad1be-fd3a-456e-bbde-be7624a8e2c2" CreationDate="2010-07-20T19:08:46.967" UserId="1181" Text="How should I store a cut bell pepper?" />
  <row Id="4311" PostHistoryTypeId="3" PostId="2425" RevisionGUID="771ad1be-fd3a-456e-bbde-be7624a8e2c2" CreationDate="2010-07-20T19:08:46.967" UserId="1181" Text="&lt;storage-method&gt;&lt;pepper&gt;" />
  <row Id="4314" PostHistoryTypeId="2" PostId="2427" RevisionGUID="17064b12-562e-401f-af80-4e884cbaacb4" CreationDate="2010-07-20T19:11:20.627" UserId="649" Text="Put in a ziplock bag with a piece of paper towel to absorb moisture, and stick in the fridge. Also applies to lettuce." />
  <row Id="4315" PostHistoryTypeId="4" PostId="2422" RevisionGUID="393ab11f-a1b5-476a-bf21-79badd29391f" CreationDate="2010-07-20T19:12:03.340" UserId="210" Comment="edited title" Text="Should I roast meat/bones before making stock out of it?" />
  <row Id="4316" PostHistoryTypeId="5" PostId="1064" RevisionGUID="1fd198df-4011-49d5-83b5-dbf736f2f36a" CreationDate="2010-07-20T19:17:23.263" UserId="41" Comment="&quot;In top of a bot?&quot;  What was I on?" Text="The way you've described is precisely how I melt chocolate.  If you have a double boiler, that's even better, but a bowl on top of a pot is fine too.&#xD;&#xA;&#xD;&#xA;I can only think of two things that might be affecting the quality of your end result:&#xD;&#xA;&#xD;&#xA;  * Is the bowl big enough?  The melting bowl should be larger than the pot if possible; you want the steam to be forced under and around it.&#xD;&#xA;&#xD;&#xA;  * Is the water temperature reasonable?  You want it to be at a simmer.  If it's rapidly boiling, the heat is too high.&#xD;&#xA;&#xD;&#xA;As long as you keep those two things in mind, your chocolate should melt fine!&#xD;&#xA;&#xD;&#xA;Edit: Thought of one other thing:&#xD;&#xA;&#xD;&#xA;  * It's possible that the steam is actually rising above the bowl, then hitting something (like your range), condensing and then falling back into the bowl as water.  You shouldn't even be getting much steam with this method, but just in case, turn your fan on, to make sure you aren't getting any condensation." />
  <row Id="4318" PostHistoryTypeId="2" PostId="2428" RevisionGUID="75e03e91-d4eb-4cfb-b295-233a0b58282d" CreationDate="2010-07-20T19:18:52.573" UserId="67" Text="The problem with learning from media (be it a book, cooking shows, a website, YouTube videos, etc), is that it's pretty much one-way communication.&#xD;&#xA;&#xD;&#xA;You can't get immediate responses if you have a question.  (wait, let me set this aside, ask on the website, then go back to cooking 3 hrs later once I have an answer), and there's no one there to give you hints that maybe you're doing something in a less-than ideal way.&#xD;&#xA;&#xD;&#xA;Yes, you can learn a lot by trial and error, but that means you don't have the collective intelligence of even one single person's years of experience.  You can watch for differences in how someone dispatches a bell pepper (I think Rachel Ray has finally switched over to the faster method of taking the sides off, rather than trying to scoop out the inside) or other techniques.&#xD;&#xA;&#xD;&#xA;Some books are more informative than others.  (eg, [Cookwise][1] explains a lot of *why* the recipe is the way it is ... but then again, it was written by a chemist) and many of the &quot;old classics&quot; cover techniques and such, rather than just be a list of recipes and maybe some cute stories about the author's childhood and pictures of what the dish could look like.&#xD;&#xA;&#xD;&#xA;So, in summary : you *can* learn from a book, but it's less than ideal; your skills will improve faster by cooking with someone else with experience, or even watching videos for techniques.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298" />
  <row Id="4319" PostHistoryTypeId="2" PostId="2429" RevisionGUID="8a5b9184-b98f-4214-a532-b550f00d05e9" CreationDate="2010-07-20T19:26:33.553" UserId="267" Text="I only cut what I need keeping the center with the leftover parts and put it in a plastic container like a sour cream container in the fridge.  Never had any problems with it staying fresh, but I do go through peppers pretty quickly (i.e. once cut it is in the fridge at most two days)." />
  <row Id="4320" PostHistoryTypeId="2" PostId="2430" RevisionGUID="5cef1c6e-6273-4253-8f14-09a90d37d580" CreationDate="2010-07-20T19:28:35.110" UserId="1183" Text="I agree with Tree77. Depends on what you plan on using them for. I've successfully frozen them and used them in risotto, but risotto simmers for quite some time so the onions are almost liquefied by the end anyway. I would say if you plan to try this as a garnish on something like meat, you should get a better then usual vacuum seal on them before freezing and even then it might not work out." />
  <row Id="4321" PostHistoryTypeId="2" PostId="2431" RevisionGUID="26640b98-1af0-47a8-ae1d-c3ba04d7a1ca" CreationDate="2010-07-20T19:34:29.620" UserId="982" Text="For chicken stock, you probably want to roast the bones, and add a little tomato paste as well. I say this assuming that you want to use the chicken stock as the general stock in your kitchen, possibly reducing some of it to demi-glace state, etc.&#xD;&#xA;&#xD;&#xA;If you know you will want some very light stock, say, for a soup that absolutely requires light clear broth, or  ... I'm blanking on other reasons ... then don't roast the chicken bones.&#xD;&#xA;&#xD;&#xA;If, on the other hand, you are already making veal stock for your kitchen (which by the way is nice, roasted and unroasted), then I would suggest you go light, as there's no situation that I can think of in which dark veal stock is worse than dark chicken stock." />
  <row Id="4322" PostHistoryTypeId="2" PostId="2432" RevisionGUID="44252216-f38c-4a85-923d-a1b4b9223724" CreationDate="2010-07-20T19:39:42.320" UserId="1183" Text="I understand that when a steak rests after cooking, the muscle fibers relax, allowing the juices to reenter the meat as described [here][1]. I've heard that while the meat relaxes and the juices flow in, they can draw melted butter in as well. Is this true? I've tried the technique and find it tastes great, but I'm not sure if its because the butter really penetrated or because the surface is just coated with it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking" />
  <row Id="4323" PostHistoryTypeId="1" PostId="2432" RevisionGUID="44252216-f38c-4a85-923d-a1b4b9223724" CreationDate="2010-07-20T19:39:42.320" UserId="1183" Text="Does butter really penetrate a steak when allowing it to rest after cooking?" />
  <row Id="4324" PostHistoryTypeId="3" PostId="2432" RevisionGUID="44252216-f38c-4a85-923d-a1b4b9223724" CreationDate="2010-07-20T19:39:42.320" UserId="1183" Text="&lt;technique&gt;&lt;meat&gt;" />
  <row Id="4325" PostHistoryTypeId="2" PostId="2433" RevisionGUID="c48a0fbb-4f6f-4d48-9194-0eb3bdae9b56" CreationDate="2010-07-20T19:42:44.670" UserId="982" Text="Restaurants frequently cheat on risotto by taking it to 80% done, and then chilling. Reheat, final liquid addition, stir to creamy, and you're good. Or pretty good. This can save your butt at a dinner party -- cooking risotto for a large number of people absolutely sucks, for all the reasons mentioned above.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4326" PostHistoryTypeId="2" PostId="2434" RevisionGUID="a3350be6-9052-4004-a4c9-48650d0be4cf" CreationDate="2010-07-20T19:46:43.083" UserId="982" Text="It's worth learning to cook excellent scrambled eggs without the milk and cream, in my opinion. &#xD;&#xA;&#xD;&#xA;Traditionally, (well, at say Cordon Bleu in the 1950s), cream would be added to stop the eggs from overcooking once they were properly done. And, like people mentioned, they get creamier as well, but the cream would be cold and added at the end; its primary purpose was stopping the overcooking.&#xD;&#xA;&#xD;&#xA;If you heat slowly, shake gently, and treat them kindly, scrambled eggs can be totally freaking fantastic without any additives. Start there." />
  <row Id="4327" PostHistoryTypeId="2" PostId="2435" RevisionGUID="916d2ea7-2721-42f8-9076-6655f4423543" CreationDate="2010-07-20T19:49:47.943" UserId="982" Text="It probably depends on the cut of meat. A hangar steak or something cut on the bias with big stringy bits of meat would definitely let butter into the in-between parts. &#xD;&#xA;&#xD;&#xA;I read a quote from Nathan Mirvold, former Microsoft CTO. He is writing a massive cookbook right now (!) and made an interesting claim in the NY Times article about it -- he said that chemically external fats can't penetrate meat as the molecules are too big; as a practical example, he said you might as well braise meat in water and store in oil rather than confiting -- it does nothing to the interior chemically.&#xD;&#xA;&#xD;&#xA;Them's fighting words to chefs, but I haven't read any rebuttals. &#xD;&#xA;&#xD;&#xA;All that to say, I wouldn't bet anybody that you'll find butter actually inside the steak." />
  <row Id="4328" PostHistoryTypeId="2" PostId="2436" RevisionGUID="74f50f1d-2373-4944-9569-ee95d610a78c" CreationDate="2010-07-20T19:52:49.327" UserId="982" Text="General food safety guidelines give you four hours of time between 40F and 140F; more than that, and unsavory bacteria exceed nominally safe limits.&#xD;&#xA;&#xD;&#xA;So, there's your safety limit. Total time counts, that is, in a bag back from the grocer for 2 hours, then in the fridge and back down to 34F and then out for 1 hour on the counter = 1 hour left until it needs to go over 140 for ten minutes (or 165 for 1 minute) or into your mouth.&#xD;&#xA;&#xD;&#xA;And of course, there's the amount of time it was left on the dock, etc. etc.&#xD;&#xA;&#xD;&#xA;That said, if you left fish in the fridge for a week, it would be mushy and bad tasting raw -- so you also must use your tastebuds and nose to see if you want to eat it raw; food safety isn't the only concern.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4329" PostHistoryTypeId="2" PostId="2437" RevisionGUID="53f66e6f-2802-4a79-88dc-601638370aa2" CreationDate="2010-07-20T19:56:26.837" UserId="183" Text="Bell peppers suffer from cold storage stress: their respiration rate goes up when they are stored in a cold place, which makes them spoil faster.  [One trick to get around this][1] is to dip them in warm water (130&amp;deg;F / 55&amp;deg;C) for a few seconds (12 on average), dry them, and store in the warmer parts of the refrigerator wrapped in a paper towel and in a ziploc as @Tim Gilbert explained.&#xD;&#xA;&#xD;&#xA;[1]:http://dx.doi.org/10.1016/S0925-5214(98)00066-0" />
  <row Id="4330" PostHistoryTypeId="2" PostId="2438" RevisionGUID="6f06a53e-21b8-42d4-88b3-75bb82a60fcc" CreationDate="2010-07-20T19:59:11.493" UserId="1183" Text="I use a similar approach to what Joe describes in this answer list. I would like to just add a few notes.&#xD;&#xA;&#xD;&#xA;First, I like to caramelize an onion in EVO and add some minced garlic as it's finished. Then I begin preparing and cooking the rice the same way Joe describes. The caramelized onion adds a great flavor to the risotto. All of my guests who've tried it loved it.&#xD;&#xA;&#xD;&#xA;Also, I don't add any vegetables until I'm on my last addition of stock. Typical vegetables for me are peas, which retain their shape and flavor if not added until late in the game and roasted red pepper, which also retain their shape and flavor for the same reason." />
  <row Id="4331" PostHistoryTypeId="2" PostId="2439" RevisionGUID="3d3e14bc-2a14-4209-ac9c-a72a807a91d9" CreationDate="2010-07-20T20:05:46.050" UserId="986" Text="My CSA delivers me a lot of summer squash, more than I can actually find the time to cook in a week. Can I freeze the remainder in some way? Is there a quick recipe I should be making that stores well? I'm not thinking primarily of meals here -- if I had the time to cook dinners more regularly I wouldn't be overwhelmed -- but of things I can store for a while." />
  <row Id="4332" PostHistoryTypeId="1" PostId="2439" RevisionGUID="3d3e14bc-2a14-4209-ac9c-a72a807a91d9" CreationDate="2010-07-20T20:05:46.050" UserId="986" Text="How should I use extra summer squash?" />
  <row Id="4333" PostHistoryTypeId="3" PostId="2439" RevisionGUID="3d3e14bc-2a14-4209-ac9c-a72a807a91d9" CreationDate="2010-07-20T20:05:46.050" UserId="986" Text="&lt;technique&gt;&lt;storage-method&gt;&lt;vegetables&gt;" />
  <row Id="4334" PostHistoryTypeId="2" PostId="2440" RevisionGUID="338438e7-ac80-4886-af78-eb23d77618a6" CreationDate="2010-07-20T20:08:03.640" UserId="1148" Text="I'm not looking for a Risotto recipe. I make a pretty nice risotto, thank you very much.&#xD;&#xA;&#xD;&#xA;But, making a risotto takes about 20 minutes.   It seems unreasonable to me that a cook would start from scratch in a restaurant.  &#xD;&#xA;&#xD;&#xA;So how do they do it?  There must be some pre-cooking involved, and then it's finished off when ordered in about 5 minutes.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4335" PostHistoryTypeId="1" PostId="2440" RevisionGUID="338438e7-ac80-4886-af78-eb23d77618a6" CreationDate="2010-07-20T20:08:03.640" UserId="1148" Text="How do cooks prepare risotto in a restaurant?" />
  <row Id="4336" PostHistoryTypeId="3" PostId="2440" RevisionGUID="338438e7-ac80-4886-af78-eb23d77618a6" CreationDate="2010-07-20T20:08:03.640" UserId="1148" Text="&lt;technique&gt;&lt;preparation&gt;&lt;risotto&gt;" />
  <row Id="4337" PostHistoryTypeId="2" PostId="2441" RevisionGUID="218c99e4-4c0d-4aca-8bee-4f9fb983ac58" CreationDate="2010-07-20T20:08:07.790" UserId="982" Text="Marcella Hazan is probably the Italian equivalent to Julia: http://www.amazon.com/Essentials-Classic-Italian-Cooking-Marcella/dp/039458404X&#xD;&#xA;&#xD;&#xA;Of course, Julia was persnickety in a way that Italians aren't. Italians are picky about fresh ingredients, mostly. " />
  <row Id="4338" PostHistoryTypeId="2" PostId="2442" RevisionGUID="ad229f30-5405-4e7a-a61a-3d4425225068" CreationDate="2010-07-20T20:10:15.103" UserId="218" Text="I'm not sure the butter penetrates, but it tastes pretty good on the surface. ;)&#xD;&#xA;&#xD;&#xA;I think it's pretty obvious that marbling plays a huge role in juiciness, so it stands to reason that if you bard or lard the meat it would also make a difference in juiciness (and indeed, the standard filet mignon with the bacon barding would seem to bear this out).&#xD;&#xA;&#xD;&#xA;In the end though, it's always been my experience that once you cook the juice out of something, it's gone for good. I've always considered the idea of &quot;resting&quot; meat to be more about letting it cool to the point where the temperature isn't going to force out juice that would otherwise linger." />
  <row Id="4339" PostHistoryTypeId="2" PostId="2443" RevisionGUID="be84a552-1a1a-4981-a628-6caa664660eb" CreationDate="2010-07-20T20:10:36.520" UserId="633" Text="For Jewish food, [The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day](http://www.amazon.co.uk/Book-Jewish-Food-Odyssey-Samarkand/dp/0140466096/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1279656556&amp;sr=8-3) is brilliant, with some lovely stories to go along with the food." />
  <row Id="4340" PostHistoryTypeId="2" PostId="2444" RevisionGUID="1acb8451-4039-4d34-abb2-68640f00b7ce" CreationDate="2010-07-20T20:15:21.160" UserId="218" Text="Risotto can linger for a while and be plenty tasty, and it reheats fine if you add some liquid. Arborio is tough as nails, and can withstand a ton of abuse. If it were me, I'd cook it to the point where you'd be about ready to add the cheese, and then leave it covered, hitting it with a splash of broth every now and again to keep it loose. &#xD;&#xA;&#xD;&#xA;Then you could just slop it out in a skillet and finish it off in a few seconds with a little more broth and some grated parmesan." />
  <row Id="4341" PostHistoryTypeId="2" PostId="2445" RevisionGUID="29f67b73-6be7-4547-8eef-cc25774318ed" CreationDate="2010-07-20T20:18:29.437" UserId="7092" Text="I keep my butter in a covered dish next to the toaster.  When it gets hard on the outside I toss it.  This doesn't happen very often as I am now using 1/8 pound sticks.  Usually the sticks last about a month in the summer, longer in the winter.  If it has been a while I'll smell it before using it or just toss it." />
  <row Id="4342" PostHistoryTypeId="2" PostId="2446" RevisionGUID="574ba0f1-1e21-4ed6-b854-e91fa01847e7" CreationDate="2010-07-20T20:18:42.697" UserId="814" Text="I'm currently getting about 4 cucumbers a day from my garden (and may increase) and I'm trying to figure out what to do with them all. Are they are savory dishes that can be made from them? I've found a lot of sweet recipes for them (cucumber lemonade was weird but good) but no savory dishes that looked good to me. " />
  <row Id="4343" PostHistoryTypeId="1" PostId="2446" RevisionGUID="574ba0f1-1e21-4ed6-b854-e91fa01847e7" CreationDate="2010-07-20T20:18:42.697" UserId="814" Text="Are there any savory dishes made with cucumbers?" />
  <row Id="4344" PostHistoryTypeId="3" PostId="2446" RevisionGUID="574ba0f1-1e21-4ed6-b854-e91fa01847e7" CreationDate="2010-07-20T20:18:42.697" UserId="814" Text="&lt;recipe&gt;" />
  <row Id="4345" PostHistoryTypeId="5" PostId="2444" RevisionGUID="6b3a0e9b-bab5-472b-960c-b2da51ad16e5" CreationDate="2010-07-20T20:21:47.353" UserId="218" Comment="Second thoughs about starch solidification.; added 224 characters in body" Text="Risotto can linger for a while and be plenty tasty, and it reheats fine if you add some liquid. Arborio is tough as nails, and can withstand a ton of abuse. If it were me, I'd cook it until it's about 75% finished, and then cool it. &#xD;&#xA;&#xD;&#xA;Then you could just slop it out in a skillet and finish it off in a few minutes with a little more broth and some grated parmesan.&#xD;&#xA;&#xD;&#xA;I've read a lot of people say, however, that it can't be done without the risotto devolving into a blob of starch. Some people add cream to slow down the arborio's ability to absorb liquid. I think though, that it wholly depends on your crowd. If you're serving at a nice restaurant, held over risotto is probably not going to cut it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4346" PostHistoryTypeId="2" PostId="2447" RevisionGUID="6c1670e2-687b-40f9-a844-73857f9a75ca" CreationDate="2010-07-20T20:22:46.150" UserId="986" Text="Pickles (either vinegar or just 1 part salt - 2 parts sugar quick pickles) are pretty great. " />
  <row Id="4347" PostHistoryTypeId="2" PostId="2448" RevisionGUID="4d59d81d-d97b-4ae2-bed7-908ea7cf822f" CreationDate="2010-07-20T20:27:52.377" UserId="7092" Text="Pretty sure that the problem you are having is moisture; here's how I do it.&#xD;&#xA;&#xD;&#xA;Take the fillets, pack them with flour and set them on a wire trivet and let them dry a bit and then shake them off then let them dry some more.  When the outside of the fish is dry to the touch I dip them carefully in the batter and cook them.  This method seals the fish inside the batter 'envelope' holding in the juices for that first delicious bite.&#xD;&#xA;&#xD;&#xA;Note that if the batter is too thick the outside of the batter will contract so much faster than the inside that it will crack, allowing fat in and letting the juices out.&#xD;&#xA;&#xD;&#xA;While the last of the fish is cooking I will add an egg, some cornmeal and spices etc to the left over batter and make hush puppies in the same pan I cooked the fish in." />
  <row Id="4348" PostHistoryTypeId="2" PostId="2449" RevisionGUID="debeaec3-2000-4d45-a5a6-bba661de5f69" CreationDate="2010-07-20T20:30:17.973" UserId="633" Text="[Tzatziki](http://en.wikipedia.org/wiki/Tzatziki) which is lovely and refreshing with pitta breads as a starter/ meze during the summer." />
  <row Id="4349" PostHistoryTypeId="2" PostId="2450" RevisionGUID="a94731ac-6b46-45b6-b029-400e6d8d6cd2" CreationDate="2010-07-20T20:34:21.520" UserId="67" Text="It's actually hard to hold when it's almost all the way cooked -- it'll start getting gluey on you if you let it cool off, but could start scorching on the bottom if it's not stirred, and get too runny if you keep adding stock.&#xD;&#xA;&#xD;&#xA;I saw a show and Mario Bitali said that risotto isn't finicky in the middle -- so you can cook it part way, cool it down (I think he said he spread it on sheet pans to cool quickly), then can add hot stock and cook it from that point, so you've already got a 10 minute heat start.&#xD;&#xA;&#xD;&#xA;I've also been to a restaurant where it was only served on the hour and half hour.&#xD;&#xA;&#xD;&#xA;(okay, I admit it ... it was on Martha Stewart, about 12 years ago ... I was living in Kentucky, and didn't have cable, so there weren't many options of what to watch in the morning while waiting for the others in my carpool)" />
  <row Id="4350" PostHistoryTypeId="2" PostId="2451" RevisionGUID="2a09f6ff-6918-4c06-b316-cd45c9abbcf7" CreationDate="2010-07-20T20:35:09.270" UserId="835" Text="Tomato and Cucumber salad.&#xD;&#xA;&#xD;&#xA;Just slice the cuke and tomato.  I like an *Italian*-like dressing, either commercial or home-made.  Add some red onion and/or fresh cheese if you like.&#xD;&#xA;&#xD;&#xA;Yum" />
  <row Id="4351" PostHistoryTypeId="2" PostId="2452" RevisionGUID="0a275752-532c-4160-8538-2b7f93e03317" CreationDate="2010-07-20T20:38:10.463" UserId="7092" Text="1. Don't ever leave your knives wet, keep a towel handy and dry the blade regularly while working, especially after slicing acid foods such as tomatoe, citrus, etc.&#xD;&#xA;2. Hand wash your knives and don't set them down until they have been dried.&#xD;&#xA;3. Purchase a fine (as opposed to coarse) steel and learn how to use it, half dozen licks every once in a while on a well kept knife will keep it extremely sharp.&#xD;&#xA;4. Don't even think about chopping food on stone cutting blocks, as seen on the telly.&#xD;&#xA;5. Store them in the open where they can breath, so that and moisture that happens to accumulate will be rapidly dissapated.&#xD;&#xA;6. Store them where they won't be jostled, where the edges can't contact other hard surfaces inadvertently.&#xD;&#xA;&#xD;&#xA;Yes, I LOVE my knives.  Only have three plus a parer." />
  <row Id="4352" PostHistoryTypeId="5" PostId="761" RevisionGUID="4cbe32c2-979f-4cee-b6a6-a19aae1a527d" CreationDate="2010-07-20T20:38:15.673" UserId="188" Comment="Added patriarchal wisdom" Text="As per [Alton Brown][1]:&#xD;&#xA;&#xD;&#xA;- cut near an open flame&#xD;&#xA;- use a very sharp knife&#xD;&#xA;&#xD;&#xA;See [Good Eats Moment - Cutting an Onion][2]&#xD;&#xA;&#xD;&#xA;As per my father (addendum):&#xD;&#xA;&#xD;&#xA;- make sure the onions are cold&#xD;&#xA;- hang a piece of bread from your mouth. I've never tried it, but according to him it works. [YMMV][3] of course...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.altonbrown.com/&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=cU-gfFzC6Uw&#xD;&#xA;  [3]: http://en.wiktionary.org/wiki/your_mileage_may_vary" />
  <row Id="4353" PostHistoryTypeId="2" PostId="2453" RevisionGUID="8e2f1591-aec7-47f8-9c6f-4d0904ae23bf" CreationDate="2010-07-20T20:40:39.740" UserId="982" Text="I feel your pain. If only I liked summer squash better...&#xD;&#xA;&#xD;&#xA;You definitely can freeze squash -- thick slice it, blanch it in salty water briefly until almost tender, transfer to an ice bath until it's chilled, bag it, and put in the freezer.&#xD;&#xA;&#xD;&#xA;Later, thaw and use with recipes that don't require ultra-crisp squash." />
  <row Id="4354" PostHistoryTypeId="2" PostId="2454" RevisionGUID="5c7b4ae5-e4e5-4f9f-aac4-0d6fb7926777" CreationDate="2010-07-20T20:44:59.857" UserId="706" Text="I've been told by an Italian chef that Carnaroli rice is often used in restaurants due to its ability to stay solid longer than any other strain of rice. I suppose that when using Carnaroli you could indeed cook it almost all the way through, then finish the dish with some more broth.&#xD;&#xA;&#xD;&#xA;You could also make all the preparation, e.g. sautee the onions, vegetables, etc, so that when a dish of Risotto is ordered it can be ready in 20 minutes. Some restaurants I've dined in warn you when you order Risotto that it takes a while to prepare..." />
  <row Id="4355" PostHistoryTypeId="2" PostId="2455" RevisionGUID="8203fc70-7a0a-4f5d-9170-8963c48b05c8" CreationDate="2010-07-20T20:47:21.533" UserId="649" Text="They make a tasty ingredient in sloppy joes. They're ok in stir-fry's too." />
  <row Id="4356" PostHistoryTypeId="2" PostId="2456" RevisionGUID="c2166427-57b3-4a8a-b48b-2b1927bb3fed" CreationDate="2010-07-20T20:52:21.117" UserId="7092" Text="Cook it using any chicken recipe.  Used to make fried chicken for my kids using rabbit.  Also jambalaya and stew.  We all loved it." />
  <row Id="4357" PostHistoryTypeId="2" PostId="2457" RevisionGUID="f5119035-7112-470f-911f-242395b25e31" CreationDate="2010-07-20T21:01:09.240" UserId="15" Text="you can make a straight cucumber salad using vinegar, a slight amount of mayo/sour cream, herbs. just let it chill for an hour or two before serving. its incredibly refreshing and terrific for summer picnics. Also, if you want a savory drink, you can make cucumber infused vodka for some amazing martinis" />
  <row Id="4358" PostHistoryTypeId="2" PostId="2458" RevisionGUID="350c43d3-a5dc-44cd-a76b-d23955ad9f30" CreationDate="2010-07-20T21:04:58.840" UserId="7092" Text="Basic chile spices:&#xD;&#xA;&#xD;&#xA;Oregano; &#xD;&#xA;Hot pepper; &#xD;&#xA;Garlic; &#xD;&#xA;Cumin; &#xD;&#xA;Salt.&#xD;&#xA;&#xD;&#xA;Some add sugar, personally don't like it.&#xD;&#xA;&#xD;&#xA;Other stuff that can be used with the basics:&#xD;&#xA;&#xD;&#xA;Basil; &#xD;&#xA;Unsweetened bakers chocolate; &#xD;&#xA;Cinnamon; &#xD;&#xA;Coriander; &#xD;&#xA;Paprika (I like the ahumado, or smoked paprika); &#xD;&#xA;Cornmeal; &#xD;&#xA;Bay leaf; &#xD;&#xA;Pretty much anything you want.&#xD;&#xA;&#xD;&#xA;Made beef chile a few times with chocolate, cornmeal and cinnamon, delicious but extremely explosive, not sure what in that combination did it, it was so gassy we all about peed our pants laughing at each other." />
  <row Id="4359" PostHistoryTypeId="16" PostId="2458" RevisionGUID="350c43d3-a5dc-44cd-a76b-d23955ad9f30" CreationDate="2010-07-20T21:04:58.840" UserId="-1" />
  <row Id="4360" PostHistoryTypeId="5" PostId="1913" RevisionGUID="143f24ac-4093-4a1e-8470-4a30fd2548c1" CreationDate="2010-07-20T21:10:47.750" UserId="243" Comment="added some text to refer people to the second, better approach below" Text="The California Avocado Commission recommends this (safe but wimpy - see below for a better way) three-step process:&#xD;&#xA;&#xD;&#xA; 1. Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate.&#xD;&#xA; 2. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife and twisting - requires some skill and is not recommended.&#xD;&#xA; 3. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;Source: [California Avocado Commission][2]&#xD;&#xA;&#xD;&#xA;Notes:&#xD;&#xA;&#xD;&#xA; - Another (and my favorite) way to remove the pit is by holding the half with the pit in one hand and striking the sharp edge of the knife used in step one into the pit, then twisting to remove. This is the &quot;pro&quot; way to do it, but takes a little practice. [The video Nate referenced in the comments shows how to do it][3], it's not that hard.&#xD;&#xA; - If you're going to be chopping the avocado up, you slice it up using the tip of the knife still in the shell, then scoop the sliced avocado meat out with a spoon.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.avocado.org/assets/Uploads/Consumers/Billboards/aboutchooseanduse.jpg&#xD;&#xA;  [2]: http://www.avocado.org/how-to-choose-and-use/&#xD;&#xA;  [3]: http://www.chow.com/stories/11526" />
  <row Id="4361" PostHistoryTypeId="2" PostId="2459" RevisionGUID="ad3b38ef-625d-496e-b020-24ae63fb3237" CreationDate="2010-07-20T21:13:19.463" UserId="982" Text="As others have said, you're essentially screwed if you're using volume to measure flour.&#xD;&#xA;&#xD;&#xA;For reference: a cup of flour is between four and five oz (up to a 25% swing, depending on measurement and flour type). &#xD;&#xA;&#xD;&#xA; A sifted cup of flour is usually quite close to 4 oz; this is the major reason that you are told to sift flour when baking -- for precision. Of course, weight is also not perfect, since humidity can affect the weight. But, it's FAR more consistent than volume measurements.&#xD;&#xA;&#xD;&#xA;I usually trial convert a recipe at something like 4.5 oz per cup and adjust from there. " />
  <row Id="4362" PostHistoryTypeId="2" PostId="2460" RevisionGUID="e0ef9ab3-0e1b-40de-a764-3d89b6591a02" CreationDate="2010-07-20T21:19:01.683" UserId="1190" Text="If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions. " />
  <row Id="4363" PostHistoryTypeId="1" PostId="2460" RevisionGUID="e0ef9ab3-0e1b-40de-a764-3d89b6591a02" CreationDate="2010-07-20T21:19:01.683" UserId="1190" Text="Adding spices before or after frying?" />
  <row Id="4364" PostHistoryTypeId="3" PostId="2460" RevisionGUID="e0ef9ab3-0e1b-40de-a764-3d89b6591a02" CreationDate="2010-07-20T21:19:01.683" UserId="1190" Text="&lt;chicken&gt;&lt;frying&gt;&lt;spices&gt;" />
  <row Id="4365" PostHistoryTypeId="2" PostId="2461" RevisionGUID="b01f5b7b-ffbc-4bb1-b3fb-3a150f6c83e6" CreationDate="2010-07-20T21:19:33.540" UserId="1148" Text="Rabbit is pretty lean, so you'll need a slow wet technique.&#xD;&#xA;&#xD;&#xA;I've made a great Spanish rabbit stew, which is basically rabbit joints, tomato sauce and about 2 cups of dry cured olives.&#xD;&#xA;&#xD;&#xA;I'll look up the recipe and edit tomorrow.&#xD;&#xA;" />
  <row Id="4366" PostHistoryTypeId="2" PostId="2462" RevisionGUID="18352cc6-a481-4bd6-a2d7-e79313d8c5df" CreationDate="2010-07-20T21:22:26.600" UserId="1148" Text="Add dry spice before,&#xD;&#xA;Fresh after.&#xD;&#xA;&#xD;&#xA;And always season after." />
  <row Id="4367" PostHistoryTypeId="2" PostId="2463" RevisionGUID="e6d75e94-59df-40fd-9b1a-046f36616519" CreationDate="2010-07-20T21:29:17.103" UserId="982" Text="Do you mean sautee? Or deep fry?&#xD;&#xA;&#xD;&#xA;Typical deep fry recipe would be to incorporate spices into the flour: add your salt, pepper, paprika, etc to the batter, then fry.&#xD;&#xA;&#xD;&#xA;If you sautee, your chicken strips should be seasoned like follows: first, rub in a small to medium amount of kosher salt (not table salt). Let sit for 15+ minutes to season / brine the meat. Best would be a water brine, but I'm guessing that's too fussy for you.&#xD;&#xA;&#xD;&#xA;Now, cook up the chicken strips in the pan. Most dry spices I could imagine adding could go in towards the end of the sautee, stuff like cayenne and so on. Garlic or onions would be added first before the chicken, and cooked until soft, but not too brown. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="4368" PostHistoryTypeId="2" PostId="2464" RevisionGUID="32c251f9-c119-428d-8384-898129a0b321" CreationDate="2010-07-20T21:34:43.050" UserId="982" Text="I applaud your spice growing! &#xD;&#xA;&#xD;&#xA;But, I would recommend you not mix your spices into a homemade Italian seasoning mix, for a few reasons.&#xD;&#xA;&#xD;&#xA;First, some of the core mix are better dry, like Oregano -- Oregano needs to dry out to attain full flavor. Others, like Basil absolutely suck dried out, and taste way, way better fresh. Most spices taste better fresh.&#xD;&#xA;&#xD;&#xA;Second, most legit Italian food doesn't use a big mix-o-spices. Classic Italian spaghetti sauce is actually just: milled tomatoes, olive oil, red pepper, salt. And it's unbelievably good, and indisputably 'Italian' tasting.&#xD;&#xA;&#xD;&#xA;If you're going crazy, you can throw some torn up basil leaves into the pasta. Maybe you get where I'm going with this -- usually Italians cook with fresh spices, trying to bring out the individual flavors. Having your own herb garden will get you there fast, so don't worry about making the mix. (But do grow all those spices listed here, you'll use them!)" />
  <row Id="4369" PostHistoryTypeId="2" PostId="2465" RevisionGUID="041a5eb8-44a6-427e-a58f-0f8b7f10dbf2" CreationDate="2010-07-20T21:45:14.207" UserId="982" Text="There's a bunch of great advice here; to it, I would add that you request an electric knife sharpener as a present. They're pricey, but a sharp knife is a radically improved cooking tool over a dull one.&#xD;&#xA;&#xD;&#xA;Also, it's obvious you could spend a lot of money buying cookbooks: I recommend Ratio by Michael Ruhlman. It's relatively inexpensive, and won't send you out constantly looking for expensive ingredients. Instead, you'll learn the basics of cooking a wide repertoire of french-american style food, and all the principles behind it.&#xD;&#xA;&#xD;&#xA;Compared to all of your classmates, you'll be an amazing wizard in the kitchen in short order if you buy that book. " />
  <row Id="4370" PostHistoryTypeId="2" PostId="2466" RevisionGUID="77b8e669-e7c9-466f-93d0-0cc4d7bccdee" CreationDate="2010-07-20T21:49:16.467" UserId="210" Text="I've just made some stock and its bed time now.  Do I need to strain my stock before I go to bed, or can I leave it overnight with all the stuff in it and strain it in the morning?  Is one preferable to the other?  Why?" />
  <row Id="4371" PostHistoryTypeId="1" PostId="2466" RevisionGUID="77b8e669-e7c9-466f-93d0-0cc4d7bccdee" CreationDate="2010-07-20T21:49:16.467" UserId="210" Text="Should I let stock cool with the bones/veg still in it?" />
  <row Id="4372" PostHistoryTypeId="3" PostId="2466" RevisionGUID="77b8e669-e7c9-466f-93d0-0cc4d7bccdee" CreationDate="2010-07-20T21:49:16.467" UserId="210" Text="&lt;preparation&gt;&lt;stock&gt;" />
  <row Id="4373" PostHistoryTypeId="2" PostId="2467" RevisionGUID="5f609c2b-2063-4e3a-b363-9a8519b84402" CreationDate="2010-07-20T21:51:49.680" UserId="982" Text="I recommend a 6 dollar digital thermometer, available at your local grocer: you'll use it all the time once you have one. For the record, 140F for 10 minutes, 160F for one minutes is food safe. Pork is still going to look pink at 160F, so you're probably fine if you're at all squeamish about this.&#xD;&#xA;" />
  <row Id="4374" PostHistoryTypeId="2" PostId="2468" RevisionGUID="b4c84ef8-f3f7-41b6-9dfd-aa8889c6eb97" CreationDate="2010-07-20T21:54:10.770" UserId="982" Text="Bourdain, who loves gabbing about tricks like this says that you can spread it out in sheet pans and cool it when 'partway' done in his Les Halles cookbook. I think this is a sensible plan of attack, especially because I usually need 45 minutes to make Risotto, not 20. &#xD;&#xA;&#xD;&#xA;That said, I haven't tried it, so I can't personally comment. I bet there are some easy sous vide applications here as well; I'd be interested to get a comment from a chef on that." />
  <row Id="4375" PostHistoryTypeId="2" PostId="2469" RevisionGUID="ff9163c9-eaaa-4cca-aca9-4aee47650279" CreationDate="2010-07-20T21:54:34.890" UserId="260" Text="In addition to what everyone else has said, you may want to add some salt as the onions caramelize. The salt will help draw out the sugars, and allow them to caramelize more.&#xD;&#xA;&#xD;&#xA;Some techniques I've seen also suggest a little sugar to help the caramelizing process... but personally I think that's cheating. That's up to you though." />
  <row Id="4376" PostHistoryTypeId="2" PostId="2470" RevisionGUID="ee735eb0-25f3-452e-9a97-9ecb176697a3" CreationDate="2010-07-20T21:55:24.903" UserId="210" Text="Having made stock and strained it, can the meat and vegetables boiled up in the stock be used for anything, or should they go in the bin?" />
  <row Id="4377" PostHistoryTypeId="1" PostId="2470" RevisionGUID="ee735eb0-25f3-452e-9a97-9ecb176697a3" CreationDate="2010-07-20T21:55:24.903" UserId="210" Text="Are the leftovers from making stock good for anything?" />
  <row Id="4378" PostHistoryTypeId="3" PostId="2470" RevisionGUID="ee735eb0-25f3-452e-9a97-9ecb176697a3" CreationDate="2010-07-20T21:55:24.903" UserId="210" Text="&lt;stock&gt;&lt;culinary-uses&gt;" />
  <row Id="4379" PostHistoryTypeId="2" PostId="2471" RevisionGUID="37ecebdf-085f-4546-826f-9494e28c98cb" CreationDate="2010-07-20T21:57:37.120" UserId="982" Text="I would dump them, with the caveat that some chefs reserve bones for making a second, lighter stock. I've only heard of this being done with Veal, so your mileage may vary.&#xD;&#xA;&#xD;&#xA;I've also heard of people combining stock and chicken salad making by throwing a whole chicken in to the stock pot, then using the white meat for salad.&#xD;&#xA;&#xD;&#xA;This offends me on many levels, but I'll just say that it probably makes for bad chicken salad, and also almost certainly makes for cloudy stock.&#xD;&#xA;" />
  <row Id="4380" PostHistoryTypeId="2" PostId="2472" RevisionGUID="437a74eb-8f0b-4e38-866f-16ec72160f71" CreationDate="2010-07-20T21:59:51.720" UserId="1163" Text="I've made a savoury cucumber cream jelly before. Cut them into 5cm segments, then each segment into 8 or so stalks, deseed, mix with gelatine dissolved in water and cream, add salt, then let it solidify. Weird but good." />
  <row Id="4381" PostHistoryTypeId="2" PostId="2473" RevisionGUID="c4b831be-ebdf-4fde-a6c8-0311ee762ab6" CreationDate="2010-07-20T21:59:55.230" UserId="1229" Text="I blanch it, run it under cold water or put into ice water to stop any further cooking.  Then I pat dry and store individual portions in the freezer.  I love to make fritters with them and this makes it easy to do, not to mention it is a great way to save the wonderful flavors of summer squash. &#xD;&#xA;&#xD;&#xA;Hope this is helpful.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;SORRY, I see somebody else already answered.  Still, now you know at least two of us agree that squash can be frozen.  :-)" />
  <row Id="4382" PostHistoryTypeId="2" PostId="2474" RevisionGUID="3bf6e961-2dd8-45c2-818d-6ecdf3df966d" CreationDate="2010-07-20T22:01:18.693" UserId="219" Text="The veggies aren't very palatable after such a long simmering (unless you like celery paste, I guess), but if you've thrown a whole chicken in the resulting meat is wonderfully tender and flavorful." />
  <row Id="4383" PostHistoryTypeId="2" PostId="2475" RevisionGUID="ed0aa84e-ab89-4b91-a6e2-3bda0714f42f" CreationDate="2010-07-20T22:08:00.777" UserId="982" Text="You can pull most of the caffeine out of a bag of tea by steeping in 180F water for 10 seconds.  &#xD;&#xA;&#xD;&#xA;Combining this knowledge with Brendan Long's excellent research, I interpret this to mean that all the caffeine available will get pulled out of the coffee long before a 12 hour cold brew steep is finished.&#xD;&#xA;&#xD;&#xA;Conversely, it's very unlikely that a cold brew significantly increases the amount of caffeine available in coffee.&#xD;&#xA;" />
  <row Id="4384" PostHistoryTypeId="2" PostId="2476" RevisionGUID="389f9a5c-af90-4fa8-9e3a-dcc055f01ae4" CreationDate="2010-07-20T22:09:51.277" UserId="1229" Text="If you want to make eggplant Parmesan without frying the eggplant at all, you can slice, dip in egg and breadcrumbs, then place on a baking sheet in the oven at 350F for 5-7 minutes on each side.  Then use to prepare Parmesan as usual.&#xD;&#xA;&#xD;&#xA;In this dish, it never tastes bitter to me." />
  <row Id="4385" PostHistoryTypeId="2" PostId="2477" RevisionGUID="691c0ffe-6891-4686-92dd-54500f0bb220" CreationDate="2010-07-20T22:12:11.587" UserId="982" Text="This question is impossible to answer.&#xD;&#xA;&#xD;&#xA;There are two things going on: the first is that it takes less of your own calories to process cooked foods, of all sorts. This is (I think) always going to be true because the heat applied during cooking breaks down bonds between the food molecules, so your stomach won't have to. &#xD;&#xA;&#xD;&#xA;So, eating a raw food will require more net calories of work to process it than eating it's exactly-the-same cooked counterpart. This 'net calories' conversation is one arm of the question.&#xD;&#xA;&#xD;&#xA;Where you run into troubles: food has water in it. How are you going measuring your cooked and raw food to compare? One cup of squash that has all the fluid cooked out of it is more calories than one cup of raw squash. One oz of squash that has all the fluid cooked out of it has more calories than one oz of raw squash.&#xD;&#xA;&#xD;&#xA;Finally, there's the what-you-cook-it-in factor: cooking something in butter adds available calories, although not as much as the whole butter amount, since some is left in the pan, drips off the sides, etc.&#xD;&#xA;&#xD;&#xA;All that said, getting super exact is impossible, sorry!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4386" PostHistoryTypeId="2" PostId="2478" RevisionGUID="8faad139-47e5-4ddf-bbe8-4fc3285efbe5" CreationDate="2010-07-20T22:12:45.797" UserId="161" Text="If you have recipes that take shredded squash (or zucchini while you're at it), you can shred the squash and then place it in a freezer bag and then into the freezer.  &#xD;&#xA;&#xD;&#xA;This works really well for zucchini that's bound for bread, but squash for some soups, bread, or similar uses would work as well." />
  <row Id="4387" PostHistoryTypeId="2" PostId="2479" RevisionGUID="503610df-9292-45e7-ab44-91074d4117d8" CreationDate="2010-07-20T22:15:21.113" UserId="982" Text="I truly love the Old Foodie Blog: http://www.theoldfoodie.com/ I read it on my kindle at bedtime. And Bourdain. And Ruhlman." />
  <row Id="4388" PostHistoryTypeId="16" PostId="2479" RevisionGUID="503610df-9292-45e7-ab44-91074d4117d8" CreationDate="2010-07-20T22:15:21.113" UserId="-1" />
  <row Id="4389" PostHistoryTypeId="2" PostId="2480" RevisionGUID="acf345d5-5e0d-4061-a2b1-41c567b62417" CreationDate="2010-07-20T22:15:52.083" UserId="426" Text="You need to strain the stock and cool it until it's 40 degrees F. or below before you refrigerate it.&#xD;&#xA;&#xD;&#xA;Leaving it to cool overnight on the stove is going to create a bacteria cesspool.  The temperature danger zone is between 40 and 140 degrees.  This is the range that is prime for the growth of bacteria.  Food safety guidelines require that it cool to 70 degrees or below within 2 hours and then below 40 degrees within another 4 hours time.  Total maximimum time that it should take to get to 40 degrees is 6 hours.&#xD;&#xA;&#xD;&#xA;Even if you get it cooled down now with all of the vegetbles and bones in it, the problem will be that you have to heat it back up in the morning to strain it as it's going to gelatinze overnight (provided it's been cooked long enough to extract a good amount of gelatin - usually about 4-6 hours for a good chicken stock and 12-16 hours for veal/beef stock).  When it's reheated you're running the risk that the carrots and other vegetables will break up into smaller bits and end up clouding the stock.&#xD;&#xA;&#xD;&#xA;Strain it and cool it down tonight before putting in the refrigerator.  To cool quickly, either divide amongst several pans (greater surface area is better than depth as it will dispel heat quicker) or if you don't have a BIG pot of stock, strain it and put it in an ice bath (water and ice cubes) in your plugged kitchen sink.&#xD;&#xA;&#xD;&#xA;If you make stock a lot, you can save plastic milk jugs and fill them 3/4 with water and keep in the freezer.  After straining the stock you can place one of those inside the pot of stock to also help cool it from the inside out.&#xD;&#xA;&#xD;&#xA;In the morning you can then skim the layer of congealed fat from the top.  If it's chicken stock, save the fat for frying potatoes with extra flavor!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4390" PostHistoryTypeId="2" PostId="2481" RevisionGUID="13b1b12f-1a17-4761-87ab-8fd0a264c3c0" CreationDate="2010-07-20T22:23:23.637" UserId="219" Text="The main concern with popping a hot pot of freshly made stock - strained or not - in the fridge is that it'll heat up other items, promoting bacterial growth." />
  <row Id="4391" PostHistoryTypeId="2" PostId="2482" RevisionGUID="1ffdd664-5cf3-4e6f-aabc-4856dcdce526" CreationDate="2010-07-20T22:24:41.730" UserId="161" Text="I wouldn't suggest leaving a meat stock overnight at room temperature for all the reasons Darin noted in his response. &#xD;&#xA;&#xD;&#xA;If it's just veggie stock, particularly if I was planning to can it, I might let it sit and reheat boil it the next day before placing in canning jars; veggie stock obviously doesn't have the same concerns about gelatin as meat and you can shorten your initial cooking if you're worried about clouding. With meat stock you're asking for trouble." />
  <row Id="4392" PostHistoryTypeId="2" PostId="2483" RevisionGUID="fe2bd31b-14c4-4828-b9e7-17cc0c9f19f4" CreationDate="2010-07-20T22:30:02.193" UserId="1229" Text="My slashes seem to be OK (not great) before I put the bread in the oven but never really open up during baking.  I'm thinking the slashes aren't deep enough but since I use a no knead method, I'm reluctant to press any harder.&#xD;&#xA;&#xD;&#xA;Is there a trick to help the knife move more easily?  I use a serrated knife." />
  <row Id="4393" PostHistoryTypeId="1" PostId="2483" RevisionGUID="fe2bd31b-14c4-4828-b9e7-17cc0c9f19f4" CreationDate="2010-07-20T22:30:02.193" UserId="1229" Text="How can I avoid my knife from &quot;dragging&quot; across my unbaked bread when making slashes to let steam escape while baking?" />
  <row Id="4394" PostHistoryTypeId="3" PostId="2483" RevisionGUID="fe2bd31b-14c4-4828-b9e7-17cc0c9f19f4" CreationDate="2010-07-20T22:30:02.193" UserId="1229" Text="&lt;bread&gt;" />
  <row Id="4395" PostHistoryTypeId="2" PostId="2484" RevisionGUID="3ba6544c-0963-4a11-ad12-44ad3e943f5a" CreationDate="2010-07-20T22:33:24.190" UserId="219" Text="Try a very sharp non-serrated knife." />
  <row Id="4396" PostHistoryTypeId="2" PostId="2485" RevisionGUID="09eeede4-f631-46c9-989c-ccc427c5cde9" CreationDate="2010-07-20T22:34:08.243" UserId="990" Text="You're right in hesitating to put pressure on an unbaked loaf, but there isn't really a trick to the slits. If your knife isn't cutting it (haha!) get a sharper knife." />
  <row Id="4397" PostHistoryTypeId="2" PostId="2486" RevisionGUID="5ef3e08d-a900-441d-9b85-caea27179460" CreationDate="2010-07-20T22:39:56.320" UserId="624" Text="Professional bakers use straight razors. Chances are they are sharper than your knife, and easier to keep that way (or cheaper to replace, at least).&#xD;&#xA;&#xD;&#xA;Also: wet the blade before making slashes. This helps lubricate the blade as it cuts, and keeps the cut bread from sticking." />
  <row Id="4398" PostHistoryTypeId="2" PostId="2487" RevisionGUID="be1f8723-e686-4299-9c1f-a23218a7e7da" CreationDate="2010-07-20T22:49:28.040" UserId="99" Text="For the first time since i started dieting, I'm making a stir fry dish for dinner. Usually, I include white rice with the finished product to absorb some of the sauce and provide that fluffy texture. &#xD;&#xA;&#xD;&#xA;What is a low carb, or even carb free, alternative I can use that provide a similar texture and absorbent quality?" />
  <row Id="4399" PostHistoryTypeId="1" PostId="2487" RevisionGUID="be1f8723-e686-4299-9c1f-a23218a7e7da" CreationDate="2010-07-20T22:49:28.040" UserId="99" Text="What is a suitable Low carb rice alternative?" />
  <row Id="4400" PostHistoryTypeId="3" PostId="2487" RevisionGUID="be1f8723-e686-4299-9c1f-a23218a7e7da" CreationDate="2010-07-20T22:49:28.040" UserId="99" Text="&lt;substitutions&gt;&lt;rice&gt;&lt;low-carb&gt;&lt;stir-fry&gt;" />
  <row Id="4401" PostHistoryTypeId="2" PostId="2488" RevisionGUID="97fa744f-3fa6-416c-b349-bb158a743a22" CreationDate="2010-07-20T22:54:27.347" UserId="1191" Text="I want to make pancakes which have a slightly crispy outside ring but on the inside are soft like a pancake.  How can I do this?  Thanks." />
  <row Id="4402" PostHistoryTypeId="1" PostId="2488" RevisionGUID="97fa744f-3fa6-416c-b349-bb158a743a22" CreationDate="2010-07-20T22:54:27.347" UserId="1191" Text="How to make edges on pancakes be crispy and the inside soft" />
  <row Id="4403" PostHistoryTypeId="3" PostId="2488" RevisionGUID="97fa744f-3fa6-416c-b349-bb158a743a22" CreationDate="2010-07-20T22:54:27.347" UserId="1191" Text="&lt;pancake&gt;" />
  <row Id="4404" PostHistoryTypeId="2" PostId="2489" RevisionGUID="62dfc0b3-52fc-4366-baa5-22d26d66acf5" CreationDate="2010-07-20T22:59:51.270" UserId="99" Text="This is all about getting the pancake to fry: use a vegetable oil, and make sure your griddle is hot (but not too hot as to cause the oil to burn) before you start making the pancakes. This allows the edges to start to crisp before the cooking process dries out the pancake. " />
  <row Id="4405" PostHistoryTypeId="2" PostId="2490" RevisionGUID="da041995-5cb7-4e3a-b0d6-f36643fda597" CreationDate="2010-07-20T23:06:25.033" UserId="178" Text="There are two things at play here, and unfortunately it'll take you some trial and error to get this right.&#xD;&#xA;&#xD;&#xA;The first is heat control. You might want to try cooking at a higher temperature for a shorter period of time. This will cook the outsides very fast and the insides slightly more slowly. However, you don't want to raise the heat too much or you'll just burn the outside and be nearly raw on the inside. Yuck.&#xD;&#xA;&#xD;&#xA;The second is going to be your batter consistency. A thicker batter that rises a little more will take longer to cook into the middle. If you're having trouble having the middle stay soft, add a little more flour and/or a little more baking powder.&#xD;&#xA;&#xD;&#xA;As I said, this will take some trial and error. You may want to invest in a good IR temperature reader, to get an accurate reading of how hot your pan is to assist with the experimentation.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="4406" PostHistoryTypeId="2" PostId="2491" RevisionGUID="546ce7fa-f839-43cc-bd5a-040f2dcfcf89" CreationDate="2010-07-20T23:10:22.250" UserId="99" Text="I had a BBQ this weekend, and I've come to pride myself on my BBQ'ing skills... except turkey burgers. Cook them too short and you're endangering your guests. Cook them too long and they get really dry. &#xD;&#xA;&#xD;&#xA;I can visually tell when to flip a burger (because the juices come to the surface), but are there any visual clues for when to flip a turkey burger, and when to take it off the grill?" />
  <row Id="4407" PostHistoryTypeId="1" PostId="2491" RevisionGUID="546ce7fa-f839-43cc-bd5a-040f2dcfcf89" CreationDate="2010-07-20T23:10:22.250" UserId="99" Text="How to tell when a turkey burger is fully cooked?" />
  <row Id="4408" PostHistoryTypeId="3" PostId="2491" RevisionGUID="546ce7fa-f839-43cc-bd5a-040f2dcfcf89" CreationDate="2010-07-20T23:10:22.250" UserId="99" Text="&lt;grilling&gt;" />
  <row Id="4409" PostHistoryTypeId="2" PostId="2492" RevisionGUID="d79fb5b9-9a19-46d3-b220-de4c41247926" CreationDate="2010-07-20T23:14:28.997" UserId="178" Text="Quinoa. I only recently discovered it as part of doing P90X, and man, it's so, so delicious. It's kind of a nutty flavour that goes really well with sauces. It's also pretty high in protein, which is good.&#xD;&#xA;&#xD;&#xA;Note that this isn't &quot;no-carb&quot;, though it is lower in carbs than rice.&#xD;&#xA;&#xD;&#xA;It's important that you wash quinoa before you prepare it. Otherwise, it's prepared in a very similar way, 2-1 water-to-quinoa, boiled and simmered." />
  <row Id="4410" PostHistoryTypeId="2" PostId="2493" RevisionGUID="da1a3c79-7cd3-4ee7-beaa-44eedca40aae" CreationDate="2010-07-20T23:21:06.570" UserId="215" Text="The best way to do exactly what you have asked is to use a cast iron pan.  Start it out hot, but before the cure starts to smoke.  Add some veggie oil (or butter or lard, but don't burn it) and make sure it will cover the pan and almost change consistency because it's quite hot.  You can tell because it will get less viscous.&#xD;&#xA;&#xD;&#xA;Pour a tester cake on there (about the size of a silver dollar) to test the heat.  If this works, start your cake and enjoy.&#xD;&#xA;&#xD;&#xA;I used to be a big fan of Bisquick, but my wife has me converted to super dank from-scratch batter.  Either way, this hot cast iron method should give you those crispy edges you desire.  A cast irn griddle will do the same, but I have found these warp in a convex way, making them less desirable for pancakes." />
  <row Id="4411" PostHistoryTypeId="2" PostId="2494" RevisionGUID="61d57c27-4582-4118-bab0-d1f9bab55eee" CreationDate="2010-07-20T23:25:43.643" UserId="470" Text="Really, a Farmer's Market is your best choice. You need to start going there more than &quot;occasionally&quot; :) &#xD;&#xA;&#xD;&#xA;You have full control on what you are getting (unlike a CSA), you can taste the same produce (e.g. a Peach) sold by different vendors and decide who has the best tasting one, etc. etc.&#xD;&#xA;&#xD;&#xA;@hobodave, your profile says &quot;Chicago, IL&quot; -- here is a website I found with a list of Farmer's markets in Chicago:&#xD;&#xA;&#xD;&#xA;  - http://www.explorechicago.org/city/en/things_see_do/event_landing/special_events/mose/chicago_farmers_market.html&#xD;&#xA;" />
  <row Id="4412" PostHistoryTypeId="2" PostId="2495" RevisionGUID="8c50488a-213d-4def-95fb-171f342ca5b7" CreationDate="2010-07-20T23:28:31.953" UserId="373" Text="Just taking the &quot;produce&quot; part of your question, what about growing your own? Even if you don't have a lot of garden most sources of advice for novice gardeners will talk about how to make the most of even limited space.&#xD;&#xA;&#xD;&#xA;Foodies &amp; cooks will want to focus on:&#xD;&#xA;&#xD;&#xA;a) produce which tastes substantially better homegrown e.g.:&#xD;&#xA;&#xD;&#xA;* tomatoes (especially)&#xD;&#xA;* strawberries&#xD;&#xA;* cucumbers&#xD;&#xA;* peas &#xD;&#xA;&#xD;&#xA;b) produce which is expensive and/or stores badly, so that having a fresh and abundant supply outside the kitchen door is really a cook's delight e.g.:&#xD;&#xA;&#xD;&#xA;* herbs&#xD;&#xA;* lettuce&#xD;&#xA;* rocket&#xD;&#xA;* beans &#xD;&#xA;&#xD;&#xA;For these reasons I tend not to bother too much with cabbage, leeks, potatoes, onions, courgettes (arguably) etc all of which are cheap and store well and taste decent from the shops. But I got into an argument the other day with someone who reckoned I had onions completely wrong and didn't I know homegrown onions were divine. So I could be wrong." />
  <row Id="4413" PostHistoryTypeId="2" PostId="2496" RevisionGUID="78332b50-fe3f-44fc-8ddd-665429b6f25f" CreationDate="2010-07-20T23:41:24.447" UserId="285" Text="I saw on America's Test Kitchen that if you make small slices on the underside of the shrimp, you can reduce the amount of curling. They say &quot;To prevent the batter from clumping on the inside curl of the shrimp, we made two shallow cuts on the underside of its flesh.&quot;&#xD;&#xA;&#xD;&#xA;Their [recipe page][1] has a video, but you need an account to view it. This recipe is for shrimp tempura, but the technique should work for any kind of shrimp dish.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com/recipes/detail.php?docid=19361&amp;extcode=M**ASCA00&#xD;&#xA;&#xD;&#xA;They're using &quot;colossal&quot; shrimp (8-12 per pound). The chef says &quot;there's a very easy solution here. You just take the shrimp and roll it right over so it's belly up, and you make two little cuts—about a quarter inch deep cuts and about an inch apart. These are little release cuts and they're going to prevent the shrimp from curling up as much.&quot;" />
  <row Id="4414" PostHistoryTypeId="2" PostId="2497" RevisionGUID="a2bf7ffc-fe75-4e1d-8f9b-3242e3c4d05b" CreationDate="2010-07-20T23:46:34.030" UserId="60" Text="I use an instant-read thermometer. It's by far the simplest method." />
  <row Id="4419" PostHistoryTypeId="2" PostId="2499" RevisionGUID="a39d3a50-c4e3-4fd5-943d-6cf00b746ee9" CreationDate="2010-07-21T00:21:56.813" UserId="426" Text="You're on the right track!  Start adding your flour in the bowl as you did and when you can remove it without it being too tacky then start working it on a cutting board or countertop as you continue adding more flour.  Sounds like maybe you pulled it out of the bowl too soon.&#xD;&#xA;&#xD;&#xA;As for a specific ratio of flour to potatoes/veg. that's going to depend not only on the items you're using, but also cooking method (for instance I recommend baking potatoes for making gnocchi rather than boiling as they will be drier and need less flour added, thus making for a lighter dumpling).&#xD;&#xA;&#xD;&#xA;Once you have enough flour in the mix so that you can knead it and work it, I usually do a &quot;stretch&quot; or &quot;tug&quot; test but holding the dough up in the air and with my hands at each end and then kind of pull and push the dough from the ends (hard to explain in text but imagine the push and pull of two magnets you're trying to push together).  If it has a bit of tug and a little elasticity you should be fine.  If it doesn't, then either knead it a bit more, adding flour only if it is sticky.  If it still doesn't have any tug after kneading more, then you probably don't have enough flour.  The gluten in the flour is what's going to help hold it all together so that you don't just end up with disintegrating mashed potato/vegetable blobs in your poaching water.  If you're making a big batch it will probably take longer than you expect to get it to the right consistency.&#xD;&#xA;&#xD;&#xA;As for types of flour, the more protein a flour contains the more liquid it can absorb.  While I have not made gnocchi with bread flour, it would take less bread flour than all-purpose to absorb the moisture in the mix.  It will also have a more distinct flavor from the add'l protein.  One caveat is that it could end up making them too tough due to the extra gluten." />
  <row Id="4420" PostHistoryTypeId="5" PostId="2497" RevisionGUID="7dc36d1d-e3ca-491f-b7bf-f75246300dfe" CreationDate="2010-07-21T00:22:53.443" UserId="60" Comment="added 389 characters in body; added 54 characters in body" Text="I use an instant-read thermometer. It's by far the simplest method.&#xD;&#xA;&#xD;&#xA;I use the &lt;a href=&quot;http://www.amazon.com/gp/product/B00009WE45?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00009WE45&quot;&gt;Taylor 9842 Commercial Waterproof Digital Thermometer&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00009WE45&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. As Darin states, you're shooting for 165℉ for turkey.&#xD;&#xA; " />
  <row Id="4421" PostHistoryTypeId="2" PostId="2500" RevisionGUID="7e0cd585-730e-436d-a8e9-abf07ba91909" CreationDate="2010-07-21T00:29:56.313" UserId="624" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to" />
  <row Id="4422" PostHistoryTypeId="1" PostId="2500" RevisionGUID="7e0cd585-730e-436d-a8e9-abf07ba91909" CreationDate="2010-07-21T00:29:56.313" UserId="624" Text="What are some good recipe resources?" />
  <row Id="4423" PostHistoryTypeId="3" PostId="2500" RevisionGUID="7e0cd585-730e-436d-a8e9-abf07ba91909" CreationDate="2010-07-21T00:29:56.313" UserId="624" Text="&lt;recipe&gt;&lt;resources&gt;" />
  <row Id="4424" PostHistoryTypeId="16" PostId="2500" RevisionGUID="7e0cd585-730e-436d-a8e9-abf07ba91909" CreationDate="2010-07-21T00:29:56.313" UserId="624" />
  <row Id="4425" PostHistoryTypeId="2" PostId="2501" RevisionGUID="d55b0d6b-fa16-47cf-9d73-4b190c618fcc" CreationDate="2010-07-21T00:40:14.563" UserId="798" Text="'Round these parts we're fond of &#xD;&#xA;&#xD;&#xA; - [Epicurious][1]&#xD;&#xA; - And the old standby, [AllRecipies][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [2]: http://allrecipies.com/" />
  <row Id="4426" PostHistoryTypeId="16" PostId="2501" RevisionGUID="d55b0d6b-fa16-47cf-9d73-4b190c618fcc" CreationDate="2010-07-21T00:40:14.563" UserId="-1" />
  <row Id="4427" PostHistoryTypeId="2" PostId="2502" RevisionGUID="194b85d9-9772-4016-9f8c-caa8f329ffcb" CreationDate="2010-07-21T00:43:17.740" UserId="1229" Text="I recently acquired a pizza stone to use for baking bread.  Other than pizza and bread, are there other uses for it in the kitchen? &#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="4428" PostHistoryTypeId="1" PostId="2502" RevisionGUID="194b85d9-9772-4016-9f8c-caa8f329ffcb" CreationDate="2010-07-21T00:43:17.740" UserId="1229" Text="What are other uses for a pizza stone?" />
  <row Id="4429" PostHistoryTypeId="3" PostId="2502" RevisionGUID="194b85d9-9772-4016-9f8c-caa8f329ffcb" CreationDate="2010-07-21T00:43:17.740" UserId="1229" Text="&lt;equipment&gt;" />
  <row Id="4430" PostHistoryTypeId="2" PostId="2503" RevisionGUID="18cb6e2f-d676-4d95-94d2-1dd90b287924" CreationDate="2010-07-21T00:43:45.740" UserId="812" Text="The baking recipes I use specify many kinds of sugar e.g. caster, raw, white, soft etc.&#xD;&#xA;&#xD;&#xA;Generally, I always just use raw sugar, mainly for convenience.&#xD;&#xA;&#xD;&#xA;Does it really make a difference?&#xD;&#xA;" />
  <row Id="4431" PostHistoryTypeId="1" PostId="2503" RevisionGUID="18cb6e2f-d676-4d95-94d2-1dd90b287924" CreationDate="2010-07-21T00:43:45.740" UserId="812" Text="Does it matter what kind of sugar is used in baking?" />
  <row Id="4432" PostHistoryTypeId="3" PostId="2503" RevisionGUID="18cb6e2f-d676-4d95-94d2-1dd90b287924" CreationDate="2010-07-21T00:43:45.740" UserId="812" Text="&lt;sugar&gt;" />
  <row Id="4433" PostHistoryTypeId="2" PostId="2504" RevisionGUID="8eae6ed4-d9a0-42b4-adb7-bd544454d2f9" CreationDate="2010-07-21T00:46:50.417" UserDisplayName="AbbyW" Text="Mix it with honey and try it out!  Simple and delicious" />
  <row Id="4434" PostHistoryTypeId="2" PostId="2505" RevisionGUID="cb76ab00-1909-405c-9d3b-b2364613311a" CreationDate="2010-07-21T00:55:26.047" UserId="41" Text="Yes!&#xD;&#xA;&#xD;&#xA;Sugar is often used as a &quot;wet&quot; ingredient in baking.  That means it needs to be dissolved in the water in order to prevent too much gluten from being produced (making the result fluffy/flaky, and not chewy).  Different sugars hold different amounts of moisture (for example, brown sugar holds more than white) and using sugar with crystals that are too large (or too small) will make the texture come out completely wrong.  Too small and your cake will be rubber; too large and your biscuit will fall apart.&#xD;&#xA;&#xD;&#xA;Also, if you're using the sugar for creaming (with fat), you generally need to use a coarser sugar.  Superfine and confectioner's sugar dissolve too quickly and won't allow enough air to be incorporated.&#xD;&#xA;&#xD;&#xA;Of course, it goes without saying that the taste is different as well.  But even more important than the taste are the solubility characteristics which, as explained above, will have noticeable effects on other parts of the recipe.&#xD;&#xA;&#xD;&#xA;It does depend what you're baking; if the sugar is being used purely for flavouring, then you can use whatever sugar you like.  Much of the time in baking though, sugar is used for more than just sweetening, and it's important to be aware of that.  If the sugar is being creamed or dissolved, don't substitute unless you're sure you know what you're doing." />
  <row Id="4435" PostHistoryTypeId="2" PostId="2506" RevisionGUID="4e94d769-2cc6-4cf4-9e3b-b6c2fb42329a" CreationDate="2010-07-21T00:59:57.737" UserId="990" Text="A pizza stone can help an older or cheaper oven hold temperature as it will retain heat because of its mass, releasing it when the thermostat turns off the coil and reducing the variability in oven temperature. So, keep your pizza stone in the oven." />
  <row Id="4436" PostHistoryTypeId="5" PostId="2505" RevisionGUID="fa777dcc-0433-4580-ab47-fa1b702dca69" CreationDate="2010-07-21T01:03:06.823" UserId="41" Comment="added 188 characters in body" Text="Yes!&#xD;&#xA;&#xD;&#xA;Sugar is often used as a &quot;wet&quot; ingredient in baking.  That means it needs to be dissolved in the water in order to prevent too much gluten from being produced (making the result fluffy/flaky, and not chewy).  Different sugars hold different amounts of moisture (for example, brown sugar holds more than white) and using sugar with crystals that are too large (or too small) will make the texture come out completely wrong.  Too small and your cake will be rubber; too large and your biscuit will fall apart.&#xD;&#xA;&#xD;&#xA;Also, if you're using the sugar for creaming (with fat), you generally need to use a coarser sugar.  Superfine sugar will dissolve too quickly and won't allow enough air to be incorporated.  Confectioner's sugar is good for creaming but has completely different properties from crystal sugar - it's been &quot;processed&quot; and has cornstarch added, so you can't just substitute in equal quantities.&#xD;&#xA;&#xD;&#xA;Of course, it goes without saying that the taste is different as well.  But even more important than the taste are the solubility characteristics which, as explained above, will have noticeable effects on other parts of the recipe.&#xD;&#xA;&#xD;&#xA;It does depend what you're baking; if the sugar is being used purely for flavouring, then you can use whatever sugar you like.  Much of the time in baking though, sugar is used for more than just sweetening, and it's important to be aware of that.  If the sugar is being creamed or dissolved, don't substitute unless you're sure you know what you're doing." />
  <row Id="4437" PostHistoryTypeId="2" PostId="2507" RevisionGUID="51d30a6a-b922-44bb-a499-22001e738599" CreationDate="2010-07-21T01:09:19.447" UserId="649" Text="I noticed a much bigger expansion and fluffier loaves when I switched to slashing before or during the last rise instead of right before baking.&#xD;&#xA;&#xD;&#xA;As far as drag, it can come from a dull edge, a serrated edge, a dry blade, and a large surface area in contact with the bread. Use a knife that has a straight blade, is thin, extremely sharp, and lubricated slightly." />
  <row Id="4438" PostHistoryTypeId="2" PostId="2508" RevisionGUID="bd571155-c844-49c6-86f9-66882be23c07" CreationDate="2010-07-21T01:12:49.623" UserId="205" Text="There's also a difference between brown and white sugar even though they have roughly the same texture/consistency. Cookies will be chewier if you use more brown sugar." />
  <row Id="4439" PostHistoryTypeId="5" PostId="2500" RevisionGUID="8105a3f4-deeb-4f1a-bf61-bcc53937cee3" CreationDate="2010-07-21T01:19:13.307" UserId="624" Comment="added 119 characters in body" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipies][4]&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipies.com/" />
  <row Id="4440" PostHistoryTypeId="2" PostId="2509" RevisionGUID="675807b1-478a-42ec-a783-0ecf163513f2" CreationDate="2010-07-21T01:20:47.623" UserId="1229" Text="I love stir fried rice but can't get close to restaurant quality.  Mine seems to clump or turn almost gummy.  &#xD;&#xA;&#xD;&#xA;What can I do to improve the texture?" />
  <row Id="4441" PostHistoryTypeId="1" PostId="2509" RevisionGUID="675807b1-478a-42ec-a783-0ecf163513f2" CreationDate="2010-07-21T01:20:47.623" UserId="1229" Text="Stir fry rice clumps" />
  <row Id="4442" PostHistoryTypeId="3" PostId="2509" RevisionGUID="675807b1-478a-42ec-a783-0ecf163513f2" CreationDate="2010-07-21T01:20:47.623" UserId="1229" Text="&lt;rice&gt;" />
  <row Id="4443" PostHistoryTypeId="2" PostId="2510" RevisionGUID="a472f1a7-4d0e-4fc3-ae5e-cd2abc68e4be" CreationDate="2010-07-21T01:30:20.800" UserId="1201" Text="I usually end up making salsa with them. Roast some corn (husk on, I usually do it on the BBQ), and mix it with the cucumber, tomato, a hot pepper (also roasted on the BBQ), avocado, lime juice, and a little salt." />
  <row Id="4444" PostHistoryTypeId="2" PostId="2511" RevisionGUID="4bb992c4-fae1-421d-9726-e74d0f1eb355" CreationDate="2010-07-21T01:31:17.240" UserId="712" Text="[Recipe Bridge][1] is very good - searches a whole range of other sites based on desired ingredients or recipe name.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipebridge.com" />
  <row Id="4445" PostHistoryTypeId="16" PostId="2511" RevisionGUID="4bb992c4-fae1-421d-9726-e74d0f1eb355" CreationDate="2010-07-21T01:31:17.240" UserId="-1" />
  <row Id="4446" PostHistoryTypeId="2" PostId="2512" RevisionGUID="56fb3949-18a7-410f-96f6-8222c0a449ba" CreationDate="2010-07-21T01:31:28.877" UserId="364" Text="The easiest fix for this problem is to use rice that was made up to 3 days ahead. &#xD;&#xA;&#xD;&#xA;I will plan the menu to have a meal with rice on night 1, make extra, and then  use that leftover rice for SF rice on night 4. &#xD;&#xA;&#xD;&#xA;If you are making it fresh, use less water so the rice will be a bit dry. &#xD;&#xA;&#xD;&#xA;Use high heat, and cook the rice in a wok. This also helps. " />
  <row Id="4447" PostHistoryTypeId="2" PostId="2513" RevisionGUID="613206da-a188-4412-bb4a-74b534c6b21e" CreationDate="2010-07-21T01:37:41.577" UserId="364" Text="Sites that haven't failed me yet:&#xD;&#xA;&#xD;&#xA; - [Smitten Kitchen][1]&#xD;&#xA; - [Simply Recipes][2]&#xD;&#xA; - [Cooking for Engineers][3]&#xD;&#xA;&#xD;&#xA;And, a shameless plug for:&#xD;&#xA;&#xD;&#xA; - [Just Right Menus][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/&#xD;&#xA;  [2]: http://simplyrecipes.com/&#xD;&#xA;  [3]: http://www.cookingforengineers.com/&#xD;&#xA;  [4]: http://www.justrightmenus.com/" />
  <row Id="4448" PostHistoryTypeId="16" PostId="2513" RevisionGUID="613206da-a188-4412-bb4a-74b534c6b21e" CreationDate="2010-07-21T01:37:41.577" UserId="-1" />
  <row Id="4449" PostHistoryTypeId="2" PostId="2514" RevisionGUID="9ecc2f81-390c-4e65-b522-2e739f6a23e8" CreationDate="2010-07-21T01:38:59.170" UserDisplayName="Brooklyn Forager" Text="[Food.com][1] is the old Recipezaar and hosts home cook recipes with comments. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com" />
  <row Id="4450" PostHistoryTypeId="16" PostId="2514" RevisionGUID="9ecc2f81-390c-4e65-b522-2e739f6a23e8" CreationDate="2010-07-21T01:38:59.170" UserId="-1" />
  <row Id="4451" PostHistoryTypeId="5" PostId="784" RevisionGUID="3acfac6d-d0da-4cf6-8867-ee426cecd1ab" CreationDate="2010-07-21T01:43:33.137" UserId="67" Comment="removed CA for desert spoon; spelled out cookies/biscuits;dessert/pudding;jello/jelly;fries/chips/crisps." Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK) is superfine sugar (US)&#xD;&#xA;* tea spoon (US) is desert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is ??? (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4452" PostHistoryTypeId="6" PostId="784" RevisionGUID="3acfac6d-d0da-4cf6-8867-ee426cecd1ab" CreationDate="2010-07-21T01:43:33.137" UserId="67" Comment="removed CA for desert spoon; spelled out cookies/biscuits;dessert/pudding;jello/jelly;fries/chips/crisps." Text="&lt;language&gt;&lt;translation&gt;" />
  <row Id="4453" PostHistoryTypeId="2" PostId="2515" RevisionGUID="e41b79b9-dfcd-44a1-bf58-a5a6082edb44" CreationDate="2010-07-21T01:45:38.890" UserId="266" Text="You want your rice to be fairly dry for stir frying.  If you cook some rice specifically to fry, put in the minimum amount of water for whatever method you're using.  As others have mentioned, it works well if you use leftover rice that's a day or two old.&#xD;&#xA;&#xD;&#xA;Then, when you're actually frying it, it helps if the rice isn't clumped together (as it usually is when you use a rice cooker), so break it up before putting it in the pan.  Use very high heat, a good oil (I like grapeseed), and be sure the oil is very hot before putting the rice in.&#xD;&#xA;&#xD;&#xA;If you want that nice yellow colour, when the rice is almost done, make an opening in the middle of the pan, crack an egg into it, and very quickly stir the rice into it." />
  <row Id="4457" PostHistoryTypeId="2" PostId="2517" RevisionGUID="8bfda884-09b6-4fa1-9458-37b307973cc2" CreationDate="2010-07-21T01:56:17.430" UserId="177" Text="I'm looking for a safe method to remove the skin." />
  <row Id="4458" PostHistoryTypeId="1" PostId="2517" RevisionGUID="8bfda884-09b6-4fa1-9458-37b307973cc2" CreationDate="2010-07-21T01:56:17.430" UserId="177" Text="What are some good ways to Roast Peppers " />
  <row Id="4459" PostHistoryTypeId="3" PostId="2517" RevisionGUID="8bfda884-09b6-4fa1-9458-37b307973cc2" CreationDate="2010-07-21T01:56:17.430" UserId="177" Text="&lt;vegetables&gt;" />
  <row Id="4460" PostHistoryTypeId="2" PostId="2518" RevisionGUID="2549f34a-f967-4fd5-a1f9-468b60f1a244" CreationDate="2010-07-21T02:00:34.597" UserId="788" Text="While it's pretty dense (and can help put you to sleep), Marion Nestle's *Food Politics* does a fantastic job in looking at the relation between the US Government's regulating nutrition and food supply and the big commercial food industry.&#xD;&#xA;&#xD;&#xA;While not a &quot;foodie&quot; book talking about dishes and ingredients, it helps expose the root of where most of the education and communication about nutrition comes from in the United States. This shapes food culture and cooking for more of us than we sometimes realize.&#xD;&#xA;&#xD;&#xA;Nutrition has become a culture itself and like all cultures has a heavy influence on cooking style and inspiration." />
  <row Id="4461" PostHistoryTypeId="16" PostId="2518" RevisionGUID="2549f34a-f967-4fd5-a1f9-468b60f1a244" CreationDate="2010-07-21T02:00:34.597" UserId="-1" />
  <row Id="4462" PostHistoryTypeId="2" PostId="2519" RevisionGUID="a1be6b7e-f141-4aee-8079-cd91cf8b4c63" CreationDate="2010-07-21T02:03:09.427" UserId="1229" Text="I roast them in the oven till the skin gets dark (blackens, actually).  Then I put them in a paper bag to cool.  The skins slide off easily.  I'm not sure if plastic bags would work but the paper ones do a good job.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="4463" PostHistoryTypeId="2" PostId="2520" RevisionGUID="6ad72cd2-5a2d-4c45-b413-d5d4bd154e50" CreationDate="2010-07-21T02:03:31.327" UserId="364" Text="Southeast US: &#xD;&#xA;Scallions and green onions are basically the same thing, no bulb; spring onions have a bulb. " />
  <row Id="4464" PostHistoryTypeId="2" PostId="2521" RevisionGUID="e125c76b-7d33-4f52-a058-eaeb70255b9e" CreationDate="2010-07-21T02:03:56.037" UserId="149" Text="Here's the procedure I use:&#xD;&#xA;&#xD;&#xA;1. broil or grill peppers until blackened and blistered all around.&#xD;&#xA;2. immediately pop into pot just large enough to hold.&#xD;&#xA;3. **cover pot tightly**&#xD;&#xA;4. sing two versus of some sea shanty (just joking, really, wait 5 minutes)&#xD;&#xA;5. remove peppers and discover that you can easily scrape off the blackened, burned, skin.&#xD;&#xA;" />
  <row Id="4465" PostHistoryTypeId="2" PostId="2522" RevisionGUID="1fc43cc7-89c5-45e9-8456-cb4e133d443b" CreationDate="2010-07-21T02:04:04.900" UserId="7092" Text="Baking bread, pita, crusty French, crusty Italian, etc.&#xD;&#xA;&#xD;&#xA;Was in a wonderful restaurant in Shanghai where they brought out very hot stones on wooden trays with holders for food on the side which (in my instance) held the largest shrimp I've ever seen and a large assortment of vegetables.  We cooked the food on the hot stone and had a great old time, what fun!  Ended up with only minor burns:)&#xD;&#xA;&#xD;&#xA;There are probably a lot of other uses depending on how porous the stone is; if it is granite or something like that, use it for broiling steak after the stone is hot; wouldn't have to flip the steak.&#xD;&#xA;&#xD;&#xA;Let your mind wander...not too far though; soup, I'm pretty sure, wouldn't work." />
  <row Id="4466" PostHistoryTypeId="16" PostId="2085" RevisionGUID="baad9a68-6335-4dd6-9ff3-5c0938ca3f78" CreationDate="2010-07-21T02:04:10.017" UserId="67" />
  <row Id="4467" PostHistoryTypeId="2" PostId="2523" RevisionGUID="bf0dd462-c424-4e0f-912a-91d5b9d8aeed" CreationDate="2010-07-21T02:04:43.947" UserId="60" Text="If you have a gas range, roast them on the stovetop. Simply place the pepper directly in the flame, and turn it as it blackens. Once the pepper is completely charred wrap it in aluminum foil. Let it cool for about 15 minutes, then scrape the charred skins off and enjoy." />
  <row Id="4468" PostHistoryTypeId="2" PostId="2524" RevisionGUID="67472d7a-d482-497e-aa84-0376ef3bb1a7" CreationDate="2010-07-21T02:05:07.563" UserId="788" Text="If you have a gas range, just fire up a burner. Make sure to have some tongs ready if you can't rest the pepper at a good height above the flame. (You'll probably want them to turn the pepper anyways.)&#xD;&#xA;&#xD;&#xA;Once sufficiently blackened (and not on fire mind you) toss in a paper bag and close it. Let it rest and the residual heat inside the pepper will continue to steam it from the inside out.&#xD;&#xA;&#xD;&#xA;Once cooled, remove the skin.&#xD;&#xA;&#xD;&#xA;Feel free to use water to cool or help remove the skin, but you may wash away some flavorful oils.&#xD;&#xA;&#xD;&#xA;I prefer this method as it lets me keep an eye on the pepper the whole time instead of having to peek at a hidden broiler. Plus, you can make sure you get an even roast." />
  <row Id="4469" PostHistoryTypeId="5" PostId="2321" RevisionGUID="6ec5e0fb-b751-4085-8203-368b1f2fc652" CreationDate="2010-07-21T02:17:05.880" UserId="67" Comment="fixed what I think were typos (s/scrap/scrape/g; s/levelled/leveled/)" Text="When you are measuring out your flour, sugar, etc with the measuring cups, is it better to&#xD;&#xA;&#xD;&#xA; - scoop and then shake the cup to get a leveled cup, or&#xD;&#xA; - scoop and then use a knife to scrape off the excess. &#xD;&#xA;&#xD;&#xA;I have been using the first method but does it make a difference? &#xD;&#xA;" />
  <row Id="4470" PostHistoryTypeId="4" PostId="2321" RevisionGUID="6ec5e0fb-b751-4085-8203-368b1f2fc652" CreationDate="2010-07-21T02:17:05.880" UserId="67" Comment="fixed what I think were typos (s/scrap/scrape/g; s/levelled/leveled/)" Text="Cup measurements: shake or scrape? " />
  <row Id="4472" PostHistoryTypeId="2" PostId="2525" RevisionGUID="aa00cb92-202e-4412-a393-3f30ee2c53f6" CreationDate="2010-07-21T02:25:03.007" UserId="267" Text="Ours is good for cookies." />
  <row Id="4473" PostHistoryTypeId="2" PostId="2526" RevisionGUID="e800c909-afc1-4ccc-b877-76884299c320" CreationDate="2010-07-21T02:25:50.230" UserId="670" Text="If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer [this question][1] (two good answers which differ on this point). Obviously, you want to divide the bulk into portions at the end, i.e. for the pies. But why sooner?&#xD;&#xA;&#xD;&#xA;I always figured that following the directions all-at-once until the end ensured that the final product, by whatever multiplier, is consistent throughout.&#xD;&#xA;&#xD;&#xA;I'm assuming that when baking in large quantities, we are measuring by weight, not volume, so accuracy shouldn't be an issue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2246/how-to-prepare-pie-dough-in-bulk-at-home" />
  <row Id="4474" PostHistoryTypeId="1" PostId="2526" RevisionGUID="e800c909-afc1-4ccc-b877-76884299c320" CreationDate="2010-07-21T02:25:50.230" UserId="670" Text="When multiplying in baking, should I follow directions all-at-once or batches?" />
  <row Id="4475" PostHistoryTypeId="3" PostId="2526" RevisionGUID="e800c909-afc1-4ccc-b877-76884299c320" CreationDate="2010-07-21T02:25:50.230" UserId="670" Text="&lt;preparation&gt;&lt;baking&gt;&lt;dough&gt;" />
  <row Id="4476" PostHistoryTypeId="2" PostId="2527" RevisionGUID="7f43c2aa-450a-4e65-a712-4f496a3557a6" CreationDate="2010-07-21T02:34:40.253" UserId="698" Text="You could use them to make Indonesian pickled veg (*acar*) [Recipe here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.asianrecipesonline.com/nyonya/acar-awak.php" />
  <row Id="4477" PostHistoryTypeId="2" PostId="2528" RevisionGUID="aa1a6b08-d12a-4033-9a69-04ddd3de0e00" CreationDate="2010-07-21T02:37:48.203" UserId="646" Text="Thai Spinach Cups&#xD;&#xA;-----------------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Filling:**&lt;br&gt;&#xD;&#xA;1 Tbsp. olive oil&lt;br&gt;&#xD;&#xA;1 small onion, finely chopped (about 1/2 cup)&lt;br&gt;&#xD;&#xA;1 12-oz pkg. frozen soy crumbles, thawed&lt;br&gt;&#xD;&#xA;1 cup frozen corn, thawed&lt;br&gt;&#xD;&#xA;2 green onions, chopped (about 1/4 cup)&lt;br&gt;&#xD;&#xA;1/2 tsp. Thai red chili paste&lt;br&gt;&#xD;&#xA;1 large bunch spinach or Boston lettuce leaves, separated from stems (at least 12 leaves)&#xD;&#xA;&#xD;&#xA;**Cucumber Relish:**&lt;br&gt;&#xD;&#xA;1 cucumber, seeded and diced (about 1 1/2 cups)&lt;br&gt;&#xD;&#xA;1/4 cup roasted, unsalted peanuts, finely chopped&lt;br&gt;&#xD;&#xA;3 Tbsp. seasoned rice vinegar&#xD;&#xA;&#xD;&#xA;1. To make filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook 5 to 7 minutes until softened. Stir in soy crumbles, corn and green onions and sauté 1 minute. Add chili paste and cook 3 minutes more. Season with salt and pepper and transfer to serving bowl.&#xD;&#xA;2. To make relish: Combine cucumber, peanuts and vinegar in medium bowl.&#xD;&#xA;3. Have guests make their own cups by placing small amount of filling into one spinach leaf and topping it with small spoonful of relish." />
  <row Id="4478" PostHistoryTypeId="6" PostId="2509" RevisionGUID="3bc00a0f-f981-4573-a90e-8e0f6a6e5be4" CreationDate="2010-07-21T02:41:16.183" UserId="486" Comment="edited tags" Text="&lt;rice&gt;&lt;chinese&gt;" />
  <row Id="4479" PostHistoryTypeId="2" PostId="2529" RevisionGUID="67b34cfc-8726-4eae-93b7-3b83926042d5" CreationDate="2010-07-21T02:50:15.257" UserId="646" Text="The best way I've found to cook pancakes is four minutes in a quesadilla maker.  [Our model][1] has been discontinued, but similar ones should work as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Rival-QM100-Quesadilla-Maker/dp/B000JV9YY8" />
  <row Id="4480" PostHistoryTypeId="5" PostId="784" RevisionGUID="924fadd4-4d5d-4a02-bc3b-6a7c14ec7bdf" CreationDate="2010-07-21T02:51:18.187" UserId="67" Comment="added broil/grill/barbeque info, added headings" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK) is superfine sugar (US)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is ??? (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* tea spoon (US) is desert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4481" PostHistoryTypeId="2" PostId="2530" RevisionGUID="029202eb-49c7-4d42-a19d-4f0a9dcbcc29" CreationDate="2010-07-21T02:52:07.247" UserId="1204" Text="In his book [I'm Just Here for More Food: Food x Mixing + Heat = Baking](http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414), Alton Brown notes (on pg. 37) that if your tap water is heavily chlorinated, hard or high in other minerals, or acidic (especially where there is lots of acid rain) these things can cause strange problems during baking or even kill your yeast. &#xD;&#xA;&#xD;&#xA;When in doubt, he recommends using e.g. a Pur or Brita water filter, or using bottled distilled/mineral water. &#xD;&#xA;&#xD;&#xA;I know I've had problems getting yeast to rise with our Chicago/Lake Michigan tap water (which can be so heavily chlorinated that it can smell like a swimming pool!), and more success with bottled water, so it's something to consider." />
  <row Id="4482" PostHistoryTypeId="2" PostId="2531" RevisionGUID="ed080be8-c187-4028-b60f-f16fd5873baa" CreationDate="2010-07-21T02:53:15.920" UserId="403" Text="Over-working fat into flour while making a pie crust leads to a tough crust, so working in batches makes sense (I never mix up more than two crusts at a time).&#xD;&#xA;&#xD;&#xA;If you're using a large food processor or stand mixer to mix and &quot;knead&quot; bread dough, you could get away with making more than one or two loaves at a time. When working by hand, I'd suggest working in batches to ensure thorough mixing and sufficient kneading." />
  <row Id="4483" PostHistoryTypeId="5" PostId="552" RevisionGUID="d306ae73-45b6-4f92-b44c-45cc2841ab4f" CreationDate="2010-07-21T02:58:52.583" UserId="183" Comment="Expanded the answer.  Fixed factual mistake. Added figure" Text="For baking cakes and breads it is important to control the humidity in the oven. In early stages of baking one typically needs the humidity to remain in the baking chamber, which is hard to do with a gas oven.  Two of the bakeries near my house use electric ovens with brick lined baking chambers; the other uses gas. &#xD;&#xA;&#xD;&#xA;### Expansion&#xD;&#xA;&#xD;&#xA;Gas and electric ovens can be built to bake the same way if cost is not an issue.  Most home gas ovens will circulate the combustion products (mainly water vapor and carbon dioxide) in the cooking chamber.  As the flames burn, combustion products need to be vented out of the baking chamber.  Electric ovens also need vents in the baking chamber to help maintain the pressure as the air inside expands.&#xD;&#xA;&#xD;&#xA;Steam is essential in the initial stages of baking for good crust formation in breads and crack-free cake surfaces. The oven cavity can hold much more steam than released from the gas combustion and it is my inference that the steam content of an electric oven will be higher  (I cannot find published steam measurements inside ovens). After the dough expansion, the vapor coming off of the dough or batter needs to removed quickly for browning and for the inside to cook well.  The constant flow in a gas oven makes it better at that. In an electric oven a peep or two during the last baking stages will handle excess moisture.&#xD;&#xA;&#xD;&#xA;![Openings in gas and electric ovens][1]&#xD;&#xA;&#xD;&#xA;Two bakeries near my house use electric ovens, the other, which makes excellent French baguettes, uses a gas oven.  The baker there has had both electric and gas ovens and he prefers the caramelization of the gas oven.  But note that he can handle the moisture problem with the steam injector of his professional gas oven.  He also noted that using gas ovens require skill as they have temperature and moisture quirks.  &#xD;&#xA;&#xD;&#xA;Recipes may be adapted to either gas or electric ovens.  In the US the majority of recipes are designed for the electric oven (they're more popular).&#xD;&#xA;&#xD;&#xA;[1]:http://www.flavoralchemy.com/storage/zx/ovens.png" />
  <row Id="4484" PostHistoryTypeId="5" PostId="2531" RevisionGUID="2133f5e1-cdef-47fb-b30c-88898f14b75a" CreationDate="2010-07-21T02:59:25.997" UserId="403" Comment="added 139 characters in body" Text="Over-working fat into flour while making a pie crust leads to a tough crust (you want the butter, shortening, lard, or combination of fats to remain cold and just mix with the flour so that the crust will be flaky), so working in batches makes sense (I never mix up more than two crusts at a time).&#xD;&#xA;&#xD;&#xA;If you're using a large food processor or stand mixer to mix and &quot;knead&quot; bread dough, you could get away with making more than one or two loaves at a time. When working by hand, I'd suggest working in batches to ensure thorough mixing and sufficient kneading." />
  <row Id="4485" PostHistoryTypeId="2" PostId="2532" RevisionGUID="9cc345cc-d68c-4f1d-8afb-053de4276e53" CreationDate="2010-07-21T03:01:41.640" UserId="1204" Text="I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question.&#xD;&#xA;&#xD;&#xA;To see if it really &quot;expires&quot;, I proofed one envelope in warm water with some sugar and it foamed right up, so it seems like the answer is, at least for one year after the marked date, no.&#xD;&#xA;&#xD;&#xA;Although in this case, does &quot;expired&quot; really mean &quot;less effective&quot; or &quot;will taste funny&quot;?" />
  <row Id="4486" PostHistoryTypeId="1" PostId="2532" RevisionGUID="9cc345cc-d68c-4f1d-8afb-053de4276e53" CreationDate="2010-07-21T03:01:41.640" UserId="1204" Text="Does active dry yeast really expire?" />
  <row Id="4487" PostHistoryTypeId="3" PostId="2532" RevisionGUID="9cc345cc-d68c-4f1d-8afb-053de4276e53" CreationDate="2010-07-21T03:01:41.640" UserId="1204" Text="&lt;baking&gt;&lt;yeast&gt;" />
  <row Id="4488" PostHistoryTypeId="2" PostId="2533" RevisionGUID="8d7e60a0-35d0-4438-822e-b27e44fe5cc5" CreationDate="2010-07-21T03:02:58.970" UserId="359" Text="Cucumber raita." />
  <row Id="4489" PostHistoryTypeId="5" PostId="2532" RevisionGUID="b2a25416-4fc1-456b-a4ec-59582bb2847f" CreationDate="2010-07-21T03:07:54.933" UserId="1204" Comment="added 55 characters in body; added 36 characters in body" Text="I was cleaning out my spice cabinet and deep in the back I found two packages (e.g., six envelopes) of active dry Red Star yeast that expired in March 2009, 15 months ago as of writing this question.&#xD;&#xA;&#xD;&#xA;With the thought that dry yeast is basically freeze-dried and should have a decent shelf life, I proofed one envelope in warm water with some sugar to see if it really &quot;expires&quot;. It foamed right up, so it seems like the answer is, at least for one year after the marked date, no.&#xD;&#xA;&#xD;&#xA;Although in this case, does &quot;expired&quot; really mean &quot;less effective&quot; or &quot;will taste funny&quot;?" />
  <row Id="4490" PostHistoryTypeId="6" PostId="2517" RevisionGUID="1ba166c3-6303-4518-a27b-eac13878588d" CreationDate="2010-07-21T03:07:58.753" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;roasting&gt;" />
  <row Id="4491" PostHistoryTypeId="2" PostId="2534" RevisionGUID="fd261176-023d-4bd4-a775-3635cbb82353" CreationDate="2010-07-21T03:08:24.353" UserId="403" Text="Yeast expires because it's a micro-organism (a fungus, in fact) that eventually dies. Your foaming yeast is still alive and should be fine to use; the expiry date is a decent estimate of how long the yeast will last, but various conditions (where and how yeast is stored among others) affect how long it will live." />
  <row Id="4492" PostHistoryTypeId="6" PostId="2503" RevisionGUID="eb31f385-362d-43bf-8f7e-fdf100d15bda" CreationDate="2010-07-21T03:08:57.397" UserId="115" Comment="re-tagged" Text="&lt;baking&gt;&lt;sugar-type&gt;" />
  <row Id="4493" PostHistoryTypeId="6" PostId="2488" RevisionGUID="3935da51-6fa7-41b1-b456-fb80d940488a" CreationDate="2010-07-21T03:09:56.627" UserId="115" Comment="re-tagged" Text="&lt;technique&gt;&lt;preparation&gt;&lt;pancake&gt;" />
  <row Id="4494" PostHistoryTypeId="2" PostId="2535" RevisionGUID="e85e1f95-0547-4891-8979-8bb5073ab626" CreationDate="2010-07-21T03:10:26.127" UserId="266" Text="I've used yeast that was even older than yours and although the taste of the resulting bread was fine, and it foamed up properly when tested, I found I had to use about 50% more of it to get the same density of the bread.  In the end, I threw it out because it was too much trouble to experiment with it every time." />
  <row Id="4495" PostHistoryTypeId="5" PostId="2500" RevisionGUID="a0ce823d-7509-4d0e-81a1-2684a2cecff8" CreationDate="2010-07-21T03:10:39.950" UserId="183" Comment="added the food network link" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [Google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipies][4]&#xD;&#xA; - [Food Network][5]&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipies.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html" />
  <row Id="4496" PostHistoryTypeId="6" PostId="2483" RevisionGUID="632bd928-d89e-4905-a626-122f313c6d3c" CreationDate="2010-07-21T03:10:59.417" UserId="115" Comment="re-tagged" Text="&lt;technique&gt;&lt;bread&gt;" />
  <row Id="4497" PostHistoryTypeId="6" PostId="2446" RevisionGUID="cdb08643-c1ba-497a-a269-68be5b2d1a09" CreationDate="2010-07-21T03:12:34.877" UserId="115" Comment="re-tagged" Text="&lt;recipe-suggestions&gt;&lt;cucumbers&gt;" />
  <row Id="4498" PostHistoryTypeId="2" PostId="2536" RevisionGUID="54c288b0-f3e1-455e-9086-ef927fff10a7" CreationDate="2010-07-21T03:13:15.067" UserId="649" Text="Expired yeast will taste less, and rise less or not at all.&#xD;&#xA;&#xD;&#xA;I believe the expiration date is a conservative estimate for yeast stored sealed at room temperature to still rise reliably. If the storage environment is better and you're willing to test before every batch, and use more yeast if necessary, I don't see why you couldn't continue to use it." />
  <row Id="4499" PostHistoryTypeId="2" PostId="2537" RevisionGUID="2afdb5a1-3c4e-4275-a2a4-b7b4e6d4c666" CreationDate="2010-07-21T03:28:46.277" UserId="183" Text="I know it is a long list, but we cannot forget Julia Child's [Mastering the Art of French Cooking](http://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking). Full of techniques." />
  <row Id="4500" PostHistoryTypeId="16" PostId="2537" RevisionGUID="2afdb5a1-3c4e-4275-a2a4-b7b4e6d4c666" CreationDate="2010-07-21T03:28:46.277" UserId="-1" />
  <row Id="4501" PostHistoryTypeId="2" PostId="2538" RevisionGUID="13a9d66e-bbf1-49e6-9da5-2462634b1548" CreationDate="2010-07-21T03:35:44.657" UserId="183" Text="Sometimes I forget that bag of salsa chips open and with the summer weather they go soggy.  How do I get them crunchy again before the guacamole is all gone?" />
  <row Id="4502" PostHistoryTypeId="1" PostId="2538" RevisionGUID="13a9d66e-bbf1-49e6-9da5-2462634b1548" CreationDate="2010-07-21T03:35:44.657" UserId="183" Text="Can I make my chips crunchy again after they have gone soggy?" />
  <row Id="4503" PostHistoryTypeId="3" PostId="2538" RevisionGUID="13a9d66e-bbf1-49e6-9da5-2462634b1548" CreationDate="2010-07-21T03:35:44.657" UserId="183" Text="&lt;chips&gt;&lt;summer&gt;" />
  <row Id="4504" PostHistoryTypeId="2" PostId="2539" RevisionGUID="1574dc74-3b05-4ad9-9229-0f68ab513d19" CreationDate="2010-07-21T03:38:48.120" UserId="403" Text="Try spreading them out on a cookie sheet and baking them at low heat for 15 minutes or so." />
  <row Id="4505" PostHistoryTypeId="2" PostId="2540" RevisionGUID="510fe5a3-bfe4-45ab-b8f7-a0c49b7b0b0d" CreationDate="2010-07-21T03:45:01.697" UserId="332" Text="I know not everyone grills, but I love How to Grill by Steve Raichlen. It has lots of recipes each showing a different technique.&#xD;&#xA;&#xD;&#xA;I also like Mexican Every Day by Rick Bayless. It has several simple and flavorful recipes.  " />
  <row Id="4506" PostHistoryTypeId="16" PostId="2540" RevisionGUID="510fe5a3-bfe4-45ab-b8f7-a0c49b7b0b0d" CreationDate="2010-07-21T03:45:01.697" UserId="-1" />
  <row Id="4507" PostHistoryTypeId="2" PostId="2541" RevisionGUID="18e45ea6-ef50-4deb-9904-a234c2bcc18f" CreationDate="2010-07-21T03:56:17.540" UserId="1140" Text="[About.com : Food &amp; Drink][1]&#xD;&#xA;------------------------&#xD;&#xA;&#xD;&#xA;  [1]: http://www.about.com/food/" />
  <row Id="4508" PostHistoryTypeId="16" PostId="2541" RevisionGUID="18e45ea6-ef50-4deb-9904-a234c2bcc18f" CreationDate="2010-07-21T03:56:17.540" UserId="-1" />
  <row Id="4509" PostHistoryTypeId="2" PostId="2542" RevisionGUID="c24d63ca-19e9-4134-927f-f40962990997" CreationDate="2010-07-21T03:57:01.207" UserId="332" Text="I use mine as a heat shield in my grill to create indirect heat for slow smoked BBQ. I also use it to cook pizza on my grill, but that's not really a different use." />
  <row Id="4510" PostHistoryTypeId="2" PostId="2543" RevisionGUID="fa21282d-7419-4e00-84de-d67ace33a56e" CreationDate="2010-07-21T04:12:15.283" UserId="332" Text="My experience with a gas grill is that it dries out meat quicker. When you are going low and slow it's worse. To compensate I would add a pan of water to make it more humid. I would also experiment with a &quot;crutch&quot;. Try wrapping the brisket up in foil after it develops a crust. The down side to this is that your crust can get a bit soggy. &#xD;&#xA;&#xD;&#xA;I have also heard of people injecting beef broth into &#xD;&#xA;brisket to make it more moist.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="4511" PostHistoryTypeId="2" PostId="2544" RevisionGUID="f504377a-8dc7-4e8e-88a4-2e9153fe6c79" CreationDate="2010-07-21T04:15:01.410" UserId="7092" Text="I like them that way, this is what I do:&#xD;&#xA;&#xD;&#xA;Make my batter from scratch, I do it by eye now so don't remember the measurements.&#xD;&#xA;&#xD;&#xA;Something like this:&#xD;&#xA;&#xD;&#xA;1 - 2 eggs mixed into milk to make a cup&#xD;&#xA;&#xD;&#xA;2 + cups of flour&#xD;&#xA;&#xD;&#xA;tablespoon of sugar&#xD;&#xA;&#xD;&#xA;1/2 teaspoon of salt&#xD;&#xA;&#xD;&#xA;2 teaspoons of baking powder&#xD;&#xA;&#xD;&#xA;4 tablespoons of melted butter, not margarine (coolish)&#xD;&#xA;&#xD;&#xA;add the dry ingredients together in a bowl and wisk well or sift together or stir really good with a fork or something.&#xD;&#xA;&#xD;&#xA;make a well in the center of the dry stuff and pour in the milk/egg(s)&#xD;&#xA;&#xD;&#xA;pour the melted butter onto the milk egg mix and immediately mix it up...some lumps are normal and expected. You should have a fairly thin batter, if you think it's too thin, add flour, to thick?  Add more milk.  Thinner pancakes crisp up better at the edges.&#xD;&#xA;&#xD;&#xA;Note: if your pancakes have a kind of mottled appearance with some browning and some white spots, I told you to put in too much baking powder, reduce it next time.&#xD;&#xA;&#xD;&#xA;pre heat a heavy pan (I use a cast iron griddle) to where butter will just start smoking&#xD;&#xA;&#xD;&#xA;put about a teaspoon of butter (the real stuff) in the middle of the pan and let it melt a bit, then pour the batter over it, surrounding it with batter.&#xD;&#xA;&#xD;&#xA;Note: increasing the butter increases the crispyness of the edges.&#xD;&#xA;&#xD;&#xA;when the bubbles at the edge of the pancake are set(they stay open), turn it.&#xD;&#xA;&#xD;&#xA;as soon as you pull the first pancake out, repeat the butter and pour bit, keep doing this until all the pancakes you want are cooked.&#xD;&#xA;&#xD;&#xA;I usually eat one while I am cooking more then call people in as they come off the griddle, these are best when freshest.&#xD;&#xA;&#xD;&#xA;Note:  I have added everything I could ever think of to this recipe, except chocolate chips...sliced banana, oranges, flavored yoghurt, peanut butter, all kinds of nuts, crumbled bacon, garlic (once), onion both fresh and carmalized, cheese, blueberries, rasins, currents etc.  Used to let one of the kids pick something out to add.  Loads of fun!&#xD;&#xA;&#xD;&#xA;Oh yeah, real maple syrup is matchless.  It's expensive but you use a LOT less of it, and anyone that puts their plate in the sink with a big pool of this stuff on it gets dirty looks.  Takes a bit of training, but is worth it.&#xD;&#xA;&#xD;&#xA;Enjoy!" />
  <row Id="4512" PostHistoryTypeId="2" PostId="2545" RevisionGUID="71ef8ec8-76f9-48e1-81ae-4fde82b60c83" CreationDate="2010-07-21T04:21:03.340" UserId="698" Text="I love buttermilk pancakes. Being able to make them on the weekends for breakfast at a later date is just a bonus (like Eggo without the preservatives). I'm just not sure how long they last for in the freezer, as in, if they will ever get freezer-burn like meat does. I store them in individual ziploc bags for easy retrieval." />
  <row Id="4513" PostHistoryTypeId="1" PostId="2545" RevisionGUID="71ef8ec8-76f9-48e1-81ae-4fde82b60c83" CreationDate="2010-07-21T04:21:03.340" UserId="698" Text="If I make a big batch of blueberry buttermilk pancakes and freeze them, how long will they stay fresh for before getting freezer-burnt?" />
  <row Id="4514" PostHistoryTypeId="3" PostId="2545" RevisionGUID="71ef8ec8-76f9-48e1-81ae-4fde82b60c83" CreationDate="2010-07-21T04:21:03.340" UserId="698" Text="&lt;freezing&gt;&lt;fresh&gt;&lt;pancake&gt;" />
  <row Id="4515" PostHistoryTypeId="2" PostId="2546" RevisionGUID="5b6f7ecc-3ded-4214-8544-5c411d044cb7" CreationDate="2010-07-21T04:23:07.880" UserId="7092" Text="I've sucessfully used dry active yeast that is over five years old, keep it in the frige.  When it's really old, I put a skosh of sugar in the proofing cup, to give the old fellers a bit of a leg up, and just wait till it's really foaming, then use it like usual, don't increase the quantities.  It's the same bugs, and it tastes the same." />
  <row Id="4516" PostHistoryTypeId="2" PostId="2547" RevisionGUID="ea19449c-7d62-41a1-87af-ba15207216e0" CreationDate="2010-07-21T04:28:32.210" UserId="1205" Text="I would recommend washing the rice prior to cooking. Just grab a sieve, or strainer, and run cold water over the grains until the excess starch has washed away. (This will keep the rice from being mushy, and sticking together.) Then just shake off any extra water, and cook the rice as you normally would. " />
  <row Id="4517" PostHistoryTypeId="12" PostId="2547" RevisionGUID="846c8ff6-227e-4ddf-9bad-6202242db077" CreationDate="2010-07-21T04:29:11.680" UserId="1205" Text="[{&quot;Id&quot;:1205,&quot;DisplayName&quot;:&quot;RobAStrom&quot;}]" />
  <row Id="4518" PostHistoryTypeId="2" PostId="2548" RevisionGUID="4daabbac-a3d7-4804-8f51-612b2d51bf08" CreationDate="2010-07-21T04:29:24.877" UserId="7092" Text="Just leave the stock turned on, verry very low, all night.  Do it all the time, then cool it in an open window in the morning and strain it.  If your stove top won't turn down enough, put it in the oven set at 90 C / 190 F." />
  <row Id="4519" PostHistoryTypeId="13" PostId="2547" RevisionGUID="933c9890-e969-4a47-ac93-335fc1931849" CreationDate="2010-07-21T04:29:29.870" UserId="1205" Text="[{&quot;Id&quot;:1205,&quot;DisplayName&quot;:&quot;RobAStrom&quot;}]" />
  <row Id="4520" PostHistoryTypeId="2" PostId="2549" RevisionGUID="44c641e5-7b9c-4bfe-ac91-39381f09cfb8" CreationDate="2010-07-21T04:30:42.600" UserId="690" Text="I've stored pancakes in the freezer for over two month and not had any freezer burn.&#xD;&#xA;&#xD;&#xA;I'm not sure what the &quot;limit&quot; is." />
  <row Id="4525" PostHistoryTypeId="2" PostId="2552" RevisionGUID="041b991b-68ec-4ec0-a9d7-6c52a7845176" CreationDate="2010-07-21T04:46:25.873" UserId="426" Text="Vinegar and salt both help the proteins (albumin) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg.  The quicker the proteins denature the less feathering there will be around the edges and the nicer looking the egg." />
  <row Id="4526" PostHistoryTypeId="2" PostId="2553" RevisionGUID="c52be87e-8254-4cd1-8838-5597b7afbd9d" CreationDate="2010-07-21T04:56:32.007" UserId="426" Text="As the water in the muscle fibers freezes it expands and creates a mushy texture.  The reason that commercially frozen meat has less degradation of texture is due to the speed at which they can freeze things. The quicker that freezing takes place the smaller the ice crystals will be.  Home freezers are best at keeping frozen foods frozen but take much longer than commercial freezers to do the actual freezing.&#xD;&#xA;&#xD;&#xA;If the food was properly thawed, re-freezing once will probably have a minimal impact on texture but it's going to depend on the item.  Ground meats such as ground beef probably won't be noticeable vs. a steak or other cut that normally has a fairly tight muscle structure." />
  <row Id="4527" PostHistoryTypeId="2" PostId="2554" RevisionGUID="a0aae264-9002-49b8-8c31-a921dba8eac9" CreationDate="2010-07-21T05:01:15.057" UserDisplayName="Bruno" Text="&gt; Compared to all of your classmates, you'll be an amazing wizard in the kitchen in short order if you buy that book.&#xD;&#xA;&#xD;&#xA;Considering his classmates will be on a beer and Doritos diet, yeah." />
  <row Id="4528" PostHistoryTypeId="2" PostId="2555" RevisionGUID="7ffd29b0-6f44-4a26-9404-f6fde7f837f5" CreationDate="2010-07-21T05:06:43.270" UserId="7092" Text="I use disposable carpet cutter blades, very sharp, longer and thinner than utility knife blades, and one side lasts me a whole season (don't do sourdough in the hot weather).  And I don't get them wet, rather I dip the cutting edge in fresh flour before each cut....and don't slice the loaf too quickly." />
  <row Id="4529" PostHistoryTypeId="2" PostId="2556" RevisionGUID="2ebc24e1-3460-47c7-954c-e05b1a9ebd12" CreationDate="2010-07-21T05:16:51.287" UserId="982" Text="A technique in sausage making, where the fat also has to be kept really cold, is to freeze the mixer parts for at least an hour before mixing. &#xD;&#xA;&#xD;&#xA;Also sausage makers might grind into a bowl in an icebath; not sure how practical these methods are for pastry, but it can't hurt to know them, right?" />
  <row Id="4530" PostHistoryTypeId="2" PostId="2557" RevisionGUID="1c08a59f-dfe6-4eac-9801-6b5ec90fbcd3" CreationDate="2010-07-21T05:22:12.357" UserId="982" Text="Fancier cookbooks frequently call for champagne vinegar as the acid in a vinaigrette. You might add that in to your list, although I would agree that it's fourth or fifth after most of Aaronut's list." />
  <row Id="4534" PostHistoryTypeId="2" PostId="2559" RevisionGUID="13a9c2d9-174d-4b23-87b6-789bbc28e405" CreationDate="2010-07-21T05:35:53.067" UserDisplayName="Bruno" Text="2/3 Brick, 1/3 Emmental. Add a pinch of fresh parmesan for more taste." />
  <row Id="4535" PostHistoryTypeId="5" PostId="2073" RevisionGUID="e59febf4-f817-433e-9724-961043edd826" CreationDate="2010-07-21T05:56:16.833" UserDisplayName="daniel" Comment="moving comment, editing answer" Text="Custard &lt;i&gt;should&lt;/i&gt; taste eggy. This is a feature, not a bug. However, from your mention of flour, I think what you're talking about is a souffle, not something like a creme brulee or along those lines. Would that be correct?&#xD;&#xA;&#xD;&#xA;Edited based on subsequent clarifications:&#xD;&#xA;&#xD;&#xA;Ah. Your method is sorely lacking, and your ingredients are off. You need to temper the yolks first, you need to use yolks only, and use cream instead of milk. Here is a smaller version of what I use at work for creme brulee: &#xD;&#xA;- 1L 35% cream &#xD;&#xA;- 11 egg yolks &#xD;&#xA;- 1C sugar &#xD;&#xA;- 1 vanilla bean, scraped &#xD;&#xA;&#xD;&#xA;Bring cream to a simmer with the vanilla seeds and pod (you can use approx 1.5tsp vanilla extract, pure not artificial, instead). While it is heating, beat the yolks and sugar together until just incorporated. Pour the cream into the eggs whisking briskly to prevent curdling. Pour mixture through a fine chinois. Skim off foam, pour into ramekins. Place ramekins in a pan, add water to 1/2way up the sides. Cover pan with foil. Bake at 275 (convection) or 325 (non convection) for approx 40 minutes, until wobbly in the centre but set. Chill until set, eat.&#xD;&#xA;&#xD;&#xA;The deflation is caused by a souffle effect coming from including the egg whites, which are never used in a custard--custards, creme anglaise, etc, are always yolks only. When you include the whites, air will be trapped inside temporarily, and will escape/collapse when the mixture cools. If you bake until fully stiff with my method, you will get hard and rubbery custard by the time it is set in the fridge. &#xD;&#xA;&#xD;&#xA;Also, svae the whites--they freeze well--for meringues or souffles.&#xD;&#xA;" />
  <row Id="4536" PostHistoryTypeId="2" PostId="2560" RevisionGUID="0de6fe50-b479-463a-a328-6a025c919c81" CreationDate="2010-07-21T06:07:37.373" UserDisplayName="daniel" Text="For Easter, a friend and I cooked rabbits.&#xD;&#xA;&#xD;&#xA;We marinated for 72 hours in buttermilk, dijon, rosemary, and sage (NO SALT). Then boned them out and spatchcocked them (sort of a butterfly, with skewers to hold the flat spread out shape), seasoned, and roasted at 350 until done. Moist, flavourful. Served with parsnip puree, rosemary potatoes roasted in duck fat, and sorry but I forget the other veg we used." />
  <row Id="4537" PostHistoryTypeId="2" PostId="2561" RevisionGUID="b209ebff-a85a-4294-b5d1-34f5793d37c0" CreationDate="2010-07-21T06:08:44.110" UserDisplayName="daniel" Text="Batches. With pastry it is very important to keep everything cold. Unless you have access (as I do) to a walk-in fridge with enough room to work in, you need to work in batches." />
  <row Id="4538" PostHistoryTypeId="5" PostId="1886" RevisionGUID="83b277bd-d6e2-44b8-b35b-8de1fe076885" CreationDate="2010-07-21T06:10:12.500" UserId="86" Comment="If only @name produced automatic links to answers..." Text="I don't know how well a substitution will work in this case, because I don't know how the salt is being used in the recipe.&#xD;&#xA;&#xD;&#xA;If you're mixing the salt into something where it will dissolve, then go ahead and substitute, using [the chart that @ManiacZX linked to][1].  If you're mixing it into cold things, and it doesn't sit for very long, I'd go with a finer salt if you have it.&#xD;&#xA;&#xD;&#xA;If it's a recipe that calls for a salt rub, where you rub the bird down with salt, let it sit, then pat dry and roast, you're not going to have as good of results with a replacement.  The issue is the size and shape of the crystals; kosher salt specifically sticks well to moist surfaces to draw out the liquid, and as a result, some of the salt is taken into the meat.  You're not going to get the same behavior with other salts (or at least, not in the same amount of time).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1851/substituting-table-salt-or-sea-salt-for-kosher-salt/1855#1855" />
  <row Id="4539" PostHistoryTypeId="2" PostId="2562" RevisionGUID="82880276-9d1d-416a-87fe-f33920103a2e" CreationDate="2010-07-21T06:17:06.667" UserId="611" Text="I actually recommend whole grain rice as a substitute for white rice.&#xD;&#xA;First, a stir-fry is just weird without rice.&#xD;&#xA;&#xD;&#xA;Second, whole grain rice tastes and acts almost exactly the same. However, the carb/fibre ratio is adjusted quite well in your favour, and you get all that nice vitamin B-1 as well.&#xD;&#xA;&#xD;&#xA;I dare say, rice is never the enemy in a diet. How many fat Chinamen have you seen?&#xD;&#xA;" />
  <row Id="4540" PostHistoryTypeId="2" PostId="2563" RevisionGUID="0e35f6bc-9718-465c-8ab3-6857e49d7424" CreationDate="2010-07-21T06:30:16.440" UserId="722" Text="Didn't wanna just add this since it's not free, but [cooksillustrated.com][1] has almost all of CI's well-tested, easy-to-follow recipes.  Subscription is well-worth it, especially for beginners that may not do as well on community sites since they don't yet know how to recognize a good recipe from a bad one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com" />
  <row Id="4541" PostHistoryTypeId="16" PostId="2563" RevisionGUID="0e35f6bc-9718-465c-8ab3-6857e49d7424" CreationDate="2010-07-21T06:30:16.440" UserId="-1" />
  <row Id="4542" PostHistoryTypeId="2" PostId="2564" RevisionGUID="2fa3f999-1671-4062-8154-d800404d262f" CreationDate="2010-07-21T07:51:53.150" UserId="1181" Text="Over the course of the last 4 years I think I seem to have been working my way through non-stick pans at a ridiculous rate, I think I'm on my 3rd frying pan and 4th wok - or something of that nature.&#xD;&#xA;&#xD;&#xA;Admittedly the first couple I had were very cheap, and I've been steadly buying what appear to be better quality. However, for the coating to become damaged so quickly I must be doing something wrong.&#xD;&#xA;&#xD;&#xA;I'm not using sharp or metallic objects when cooking with them, nor to I stick them in the sink with said sharp objects when clearning.  &#xD;&#xA;I've recently learnt that &quot;over-heating&quot; them can damage the coating, but is this true?&#xD;&#xA;&#xD;&#xA;But, what other advice can you offer to help extend the life of my non-stick cookware?" />
  <row Id="4543" PostHistoryTypeId="1" PostId="2564" RevisionGUID="2fa3f999-1671-4062-8154-d800404d262f" CreationDate="2010-07-21T07:51:53.150" UserId="1181" Text="How to look after non-stick cookware so it lasts?" />
  <row Id="4544" PostHistoryTypeId="3" PostId="2564" RevisionGUID="2fa3f999-1671-4062-8154-d800404d262f" CreationDate="2010-07-21T07:51:53.150" UserId="1181" Text="&lt;cookware&gt;" />
  <row Id="4545" PostHistoryTypeId="2" PostId="2565" RevisionGUID="3e9968d0-ae5f-47a8-a2d8-b7b2314b74f4" CreationDate="2010-07-21T07:57:40.327" UserId="771" Text="This will depend on the type of non-stick surface. In my experience, anodised cookware will last a lot better than teflon coated cookware.&#xD;&#xA;&#xD;&#xA;There are some sensible tips to prolonging the life of all non-stick cookware though; such as waiting until the pan is at room temperature (or at least no hotter than the washing water). I've also found the hard way that you should not ever heat a pan that isn't perfectly clean, as any thin films of oil can burn and affect the surface - if frying, oil the meat, and not the pan." />
  <row Id="4546" PostHistoryTypeId="2" PostId="2566" RevisionGUID="5c9bacb6-5bfb-44a8-bd9d-6f95db7a1d70" CreationDate="2010-07-21T08:07:12.830" UserDisplayName="hristo" Text="I think the one big place I started with food blogs was this blog post:&#xD;&#xA;http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece, or &quot;50 of the world's best food blogs&quot;. Worth checking out, also has some funky commentary." />
  <row Id="4547" PostHistoryTypeId="16" PostId="2566" RevisionGUID="5c9bacb6-5bfb-44a8-bd9d-6f95db7a1d70" CreationDate="2010-07-21T08:07:12.830" UserId="-1" />
  <row Id="4548" PostHistoryTypeId="2" PostId="2567" RevisionGUID="b31bf678-27d9-4a85-adc5-07840b603ab6" CreationDate="2010-07-21T08:28:46.993" UserId="812" Text="I'm still happily using a non-stick frying pan that I've had for almost 4 years.&#xD;&#xA;&#xD;&#xA;I only use Teflon utensils.&#xD;&#xA;&#xD;&#xA;I never use harsh abrasives.&#xD;&#xA;&#xD;&#xA;After cooking, I fill it with boiling water, let it soak for a while and then wipe out with paper towels. Most of the time I just give it a quick rinse and it's ready for the next time.&#xD;&#xA;&#xD;&#xA;And buy quality - &quot;Quality is remembered long after the price is forgotten&quot;.&#xD;&#xA;" />
  <row Id="4549" PostHistoryTypeId="2" PostId="2568" RevisionGUID="861273f4-499c-4431-b642-d261bb43def8" CreationDate="2010-07-21T08:39:39.540" UserId="160" Text="Its going to depend on the type of packaging and also the freezer.&#xD;&#xA;&#xD;&#xA;Lightly wrapped in plastic wrap (or worse, paper) will freezer burn fairly quickly. Vacuum-sealed will last much longer.&#xD;&#xA;&#xD;&#xA;A self-defrost freezer with wide temperature swings will burn quicker. A manual defrost chest freezer much slower.&#xD;&#xA;&#xD;&#xA;Worst case is probably around a month or less (not really sealed, freezer with wide temperature swings), best case (vacuum sealed in stable temperature chest freezer) over a year." />
  <row Id="4550" PostHistoryTypeId="5" PostId="2500" RevisionGUID="b8aa6377-64dc-4f81-bef0-4bf93e8d6a54" CreationDate="2010-07-21T08:49:16.350" UserId="182" Comment="Added BBC good food link" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [Google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipies][4]&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [BBC Good Food][6]&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipies.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.bbcgoodfood.com/" />
  <row Id="4551" PostHistoryTypeId="2" PostId="2569" RevisionGUID="be2d77ca-c0c3-4c70-bca0-f264b946641a" CreationDate="2010-07-21T09:14:15.580" UserDisplayName="Jean Bande" Text="How are you storing your teflon pans? People are often super-careful when using or cleaning their pans, but then store them in stacks, with the base of the pan above in contact with the teflon! When storing teflon cookware, if you have to stack, put a bit of cardboard (e.g. the packaging from when you bought it) between each item. I can guarantee this will increase their life." />
  <row Id="4552" PostHistoryTypeId="6" PostId="2509" RevisionGUID="32136cac-1f27-4fe0-aa64-e1cff22337b5" CreationDate="2010-07-21T09:22:46.227" UserId="115" Comment="Re-tagged" Text="&lt;rice&gt;&lt;chinese-cuisine&gt;" />
  <row Id="4553" PostHistoryTypeId="6" PostId="2142" RevisionGUID="7d9f55ce-0dc9-4235-a71c-0c148358c194" CreationDate="2010-07-21T09:23:44.183" UserId="115" Comment="re-tagged" Text="&lt;cook-books&gt;" />
  <row Id="4554" PostHistoryTypeId="6" PostId="1702" RevisionGUID="9fa931fc-ee68-47f4-a365-a9fb3be5ee8a" CreationDate="2010-07-21T09:24:21.017" UserId="115" Comment="re-tagged" Text="&lt;sauce&gt;&lt;duck&gt;&lt;chinese-cuisine&gt;" />
  <row Id="4555" PostHistoryTypeId="6" PostId="1235" RevisionGUID="49d313da-787f-49d7-9f30-d6077a937ae6" CreationDate="2010-07-21T09:26:18.803" UserId="115" Comment="re-tagged" Text="&lt;preparation&gt;&lt;recipe&gt;&lt;chinese-cuisine&gt;" />
  <row Id="4556" PostHistoryTypeId="2" PostId="2570" RevisionGUID="64d9fc3f-e31b-4675-b932-38c3ed222457" CreationDate="2010-07-21T09:50:19.540" UserId="611" Text="The only thing I really miss since I started the whole rampant vegetarian thing is the taste of Worcester sauce in all sorts of dishes.&#xD;&#xA;Is there a way to get close to the flavour without doing anything rude to any anchovies?&#xD;&#xA;" />
  <row Id="4557" PostHistoryTypeId="1" PostId="2570" RevisionGUID="64d9fc3f-e31b-4675-b932-38c3ed222457" CreationDate="2010-07-21T09:50:19.540" UserId="611" Text="What's a good substitute for Worcestershire sauce?" />
  <row Id="4558" PostHistoryTypeId="3" PostId="2570" RevisionGUID="64d9fc3f-e31b-4675-b932-38c3ed222457" CreationDate="2010-07-21T09:50:19.540" UserId="611" Text="&lt;substitutions&gt;&lt;vegetarian&gt;" />
  <row Id="4559" PostHistoryTypeId="2" PostId="2571" RevisionGUID="8e2e0b35-4562-4f77-ae0d-431c42fd612c" CreationDate="2010-07-21T09:57:56.480" UserId="67" Text="One thing that was drilled into me was that you never pre-heat an empty non-stick pan -- the issue being that there's nothing in there to regulate the temperature or to warn you when it's overheating.&#xD;&#xA;&#xD;&#xA;I always toss a litle oil in the pan before pre-heating it.  If nothing else, I have a warning when I hit the smoke point of the oil, but I've typically tossed in whatever I'm cooking well before it gets that hot." />
  <row Id="4560" PostHistoryTypeId="2" PostId="2572" RevisionGUID="5781ce25-0a39-4d85-bad9-be603acc6766" CreationDate="2010-07-21T09:59:57.663" UserId="126" Text="You can get Vegetarian Oyster sauce which doesn't replicate the full Worcestershire sauce experience but does give some of it. " />
  <row Id="4561" PostHistoryTypeId="2" PostId="2573" RevisionGUID="b5b44115-bf11-4d52-ba2c-c5c489bcbd5e" CreationDate="2010-07-21T10:02:00.393" UserId="87" Text="you can try to make [the original recipe][1] without any fish sauce added, and even replace that perhaps with pommegrenate paste or something similar &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Worcestershire_sauce#Lea_.26_Perrins_Original_recipe" />
  <row Id="4562" PostHistoryTypeId="2" PostId="2574" RevisionGUID="1c6e1c7a-1938-44b3-9ad4-17fbc58f6c6e" CreationDate="2010-07-21T10:21:27.257" UserId="686" Text="What is the effect of adding salt to the water when cooking pasta?" />
  <row Id="4563" PostHistoryTypeId="1" PostId="2574" RevisionGUID="1c6e1c7a-1938-44b3-9ad4-17fbc58f6c6e" CreationDate="2010-07-21T10:21:27.257" UserId="686" Text="Why add to the water when cooking pasta?" />
  <row Id="4564" PostHistoryTypeId="3" PostId="2574" RevisionGUID="1c6e1c7a-1938-44b3-9ad4-17fbc58f6c6e" CreationDate="2010-07-21T10:21:27.257" UserId="686" Text="&lt;salt&gt;&lt;pasta&gt;" />
  <row Id="4566" PostHistoryTypeId="2" PostId="2576" RevisionGUID="9a4cae21-bd7e-4b8d-8421-ad0c28748127" CreationDate="2010-07-21T10:29:20.713" UserId="210" Text="It means that the pasta is seasoned as it is cooked.  To see if this matters to you, cook up some pasta in plain water and then some in salted water and see if you can taste the difference." />
  <row Id="4568" PostHistoryTypeId="2" PostId="2577" RevisionGUID="77e75c4c-e4bf-4259-a076-57858391259f" CreationDate="2010-07-21T10:36:30.270" UserId="183" Text="I have found a few recipes on the web:&#xD;&#xA;&#xD;&#xA;* [Vegan Worcestershire sauce][2]&#xD;&#xA;* [Vegetarian oyster sauce][1]&#xD;&#xA;&#xD;&#xA;There are also a few hard to find ready-made vegan Worcestershire sauces on the market, such as [Annie's][3].   &#xD;&#xA;&#xD;&#xA;When I read these recipes I can tell that their flavor profile is missing some key aromas present in the original Worcestershire sauce. As strange as it may sound these sauces could use some of the aromas found in Parmigiano-Reggiano and in broccoli.  Whichever recipe works out, someone should write a blog post on this topic.&#xD;&#xA;&#xD;&#xA;[1]: http://www.buzzle.com/articles/oyster-sauce-substitute.html&#xD;&#xA;[2]: http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce&#xD;&#xA;[3]: http://www.shoporganic.com/product/annies_naturals_worcestershire_sauce/sauces" />
  <row Id="4569" PostHistoryTypeId="2" PostId="2578" RevisionGUID="13fa8008-018c-40df-ae25-b311a6eb024d" CreationDate="2010-07-21T10:42:40.823" UserId="210" Text="as the [anchovies contain umami][1], maybe you could try miso mixed with paremesan as an alternative.  I've not tried this, I'm just making an off-the-top of my head suggestion.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1999/what-foods-are-high-in-umami" />
  <row Id="4570" PostHistoryTypeId="5" PostId="2577" RevisionGUID="fd9a80f4-2076-425a-80bc-b572a282452f" CreationDate="2010-07-21T10:46:06.810" UserId="183" Comment="removed extra spaces and disclaimer " Text="I have found a few recipes on the web:&#xD;&#xA;&#xD;&#xA;* [Vegan Worcestershire sauce][2]&#xD;&#xA;* [Vegetarian oyster sauce][1]&#xD;&#xA;&#xD;&#xA;There are also a few hard to find ready-made vegan Worcestershire sauces on the market, such as [Annie's][3].&#xD;&#xA;&#xD;&#xA;When I read these recipes (which I have never made) I can tell that their flavor profile is missing some key aromas present in the original Worcestershire sauce. As strange as it may sound these sauces could use some of the aromas found in Parmigiano-Reggiano and in broccoli.  Whichever recipe works out, someone should write a blog post on this topic.&#xD;&#xA;&#xD;&#xA;[1]: http://www.buzzle.com/articles/oyster-sauce-substitute.html&#xD;&#xA;[2]: http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce&#xD;&#xA;[3]: http://www.shoporganic.com/product/annies_naturals_worcestershire_sauce/sauces" />
  <row Id="4571" PostHistoryTypeId="4" PostId="2574" RevisionGUID="a7e3bb54-98be-47e4-b2a8-82a13d50e4c9" CreationDate="2010-07-21T10:57:39.477" UserId="210" Comment="edited title" Text="Why add salt to the water when cooking pasta?" />
  <row Id="4572" PostHistoryTypeId="2" PostId="2579" RevisionGUID="a59b64fc-1054-4e4f-9f4e-3a244316b6f8" CreationDate="2010-07-21T11:01:12.513" UserId="183" Text="The salt adds flavor, but it also helps reduce the gelation of the starch in the pasta.  The starch in food is the form of microscopic grains.  When these grains come into contact with water, they will trap some of it (think cornstarch in cold water), but when the water is hot they swell up like balloons and merge with each other, and you have starch gelation.&#xD;&#xA;&#xD;&#xA;Another thing you may want to add to the pasta water is some acid (lemon or cream of tartar).  Tap water in most cities is made alkaline, which increases the starch loss from the pasta to the water, making the pasta stickier." />
  <row Id="4573" PostHistoryTypeId="2" PostId="2580" RevisionGUID="9e912895-3278-48c3-8378-399ac03cd4b8" CreationDate="2010-07-21T11:21:37.737" UserId="1220" Text="Cauliflower rice works.&#xD;&#xA;There are lots of variations, but basically you grate cauliflower and boil it in lightly salted water for 1-2 minutes. Add some butter.&#xD;&#xA;Mine looks something like this: [Cauliflower rice with chicken][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tappakilon.wordpress.com/2010/05/10/flygand-jakob-blomkalsris/" />
  <row Id="4574" PostHistoryTypeId="2" PostId="2581" RevisionGUID="ec0ce197-20ce-486d-8c08-1391a67e52b7" CreationDate="2010-07-21T11:24:28.373" UserId="519" Text="Maybe I am not a serious cook because, unlike other answers, I love my ceramic knives. I have three of them for casual kitchen work like peeling apples or cutting bread. I like how they freshen up the whole mood of my kitchen with their plastic look. (I bought colorful Kyocera knives from Japan.) Also they don't leave metal smell on fruits, fresh fish (for sashimi), etc. and are very easy to clean.&#xD;&#xA;&#xD;&#xA;However, like others, I don't recommend you to buy a ceramic chef knife although there's a specially strong black one and my set has never been broken or chipped even after falling of kitchen table twice." />
  <row Id="4575" PostHistoryTypeId="2" PostId="2582" RevisionGUID="cf87c9ce-a0ab-4c3b-8cba-c07eedbc62da" CreationDate="2010-07-21T11:36:59.820" UserId="1221" Text="Has anyone got a foolproof recipe for Yorkshire Puddings? With the one I have they never seem to rise properly." />
  <row Id="4576" PostHistoryTypeId="1" PostId="2582" RevisionGUID="cf87c9ce-a0ab-4c3b-8cba-c07eedbc62da" CreationDate="2010-07-21T11:36:59.820" UserId="1221" Text="How do you make Yorkshire Puddings rise?" />
  <row Id="4577" PostHistoryTypeId="3" PostId="2582" RevisionGUID="cf87c9ce-a0ab-4c3b-8cba-c07eedbc62da" CreationDate="2010-07-21T11:36:59.820" UserId="1221" Text="&lt;recipe&gt;" />
  <row Id="4578" PostHistoryTypeId="2" PostId="2583" RevisionGUID="6a26a076-2fcc-41b8-b312-a0924d935211" CreationDate="2010-07-21T11:41:22.433" UserId="210" Text="The key to getting them to rise I think is having very hot oil and a very hot oven.  &#xD;&#xA;&#xD;&#xA;I tend to heat the oil in the oven first, but whilst I am pouring the mix in I put the tray on the heat on the hob to ensure the oil stays hot." />
  <row Id="4579" PostHistoryTypeId="2" PostId="2584" RevisionGUID="b438bf3e-6dea-4e8f-90ac-ae142b76fe78" CreationDate="2010-07-21T11:48:02.110" UserId="115" Text="The key to making Yorkshire puddings rise is immediate heat. To achieve this you need to use a preheated oven at around 220 C (425f) and the oil in the Yorkshire pudding tin needs to be at almost smoke point, Around 180c. &#xD;&#xA;&#xD;&#xA;Don't hang about getting the baking tin into the oven, as soon as each well is filled, quickly place in the oven and bake for 20 to 25 minutes." />
  <row Id="4580" PostHistoryTypeId="2" PostId="2585" RevisionGUID="c0ef7b43-2e62-4c65-a6b1-33af854ef5be" CreationDate="2010-07-21T12:24:45.000" UserId="1183" Text="A quick and dirty way of achieving this is to microwave them for a bit. Microwave oven powers vary, so try 10 seconds first and add time as necessary. You'll find the right time for the right amount to bring your chips to nearly what they were prior to sitting out." />
  <row Id="4581" PostHistoryTypeId="2" PostId="2586" RevisionGUID="aaad34dc-3199-48ca-b3ea-da6c4b636d88" CreationDate="2010-07-21T12:30:31.993" UserId="87" Text="pan fry them for a minute or too in an iron skillet" />
  <row Id="4582" PostHistoryTypeId="5" PostId="2583" RevisionGUID="0a0b8af6-fcad-454f-a84b-6cca733daf3e" CreationDate="2010-07-21T12:30:48.357" UserId="210" Comment="added 86 characters in body" Text="The key to getting them to rise I think is having very hot oil and a very hot oven.  &#xD;&#xA;&#xD;&#xA;I tend to heat the oil in the oven first, but whilst I am pouring the mix in I put the tray on the heat on the hob to ensure the oil stays hot, otherwise it can tend to go cool in the first ones whilst I'm filling the other ones." />
  <row Id="4583" PostHistoryTypeId="2" PostId="2587" RevisionGUID="5c36fc98-96c6-443b-9e6c-0c751d1ade86" CreationDate="2010-07-21T12:40:38.087" UserId="426" Text="While using a hot oven and keeping the tin hot while filling are both critical elements, equal concern needs to be taken with making sure that your batter is at room temperature.&#xD;&#xA;If the eggs and milk aren't room temp to even slightly warm, then it will take a significant amount of heat to simply warm the batter in the pan before significant steam can build for their expansion.&#xD;&#xA;&#xD;&#xA;You can warm eggs quickly by placing the whole egg (in shell) in a bowl and covering with hot water from the tap.  Let it sit for 5-10 minutes and you'll have room temperature/warm egg.  Milk can simply be microwaved to warm only slightly or you'll cook the eggs.&#xD;&#xA;&#xD;&#xA;You might also try using bread flour.  Here in the south all-purpose flour has a lower gluten content than most other all-purpose flour in the US and it's also bleached to weaken the gluten content that's there.  I've recommended to guests of mine that have had issues with popovers not rising that they try bread flour and I've heard positive responses following the use of bread flour.    Bread flour will also have a bit more flavor and produce more browning from the additional protein." />
  <row Id="4584" PostHistoryTypeId="2" PostId="2588" RevisionGUID="ae4f1cf7-ae34-4f04-aeb3-8e8ddc4dea68" CreationDate="2010-07-21T12:45:17.780" UserId="624" Text="This just popped up on my feed this morning: http://www.goodlifeeats.com/2010/07/making-magazine-recipe-binder.html&#xD;&#xA;&#xD;&#xA;I also use instapaper.com to quickly snag and store recipes that I read online (I've got a recipe folder on instapaper)." />
  <row Id="4585" PostHistoryTypeId="2" PostId="2589" RevisionGUID="c7881984-e40d-4da8-8df2-5f1d916f388d" CreationDate="2010-07-21T13:02:55.717" UserId="948" Text="A couple of other suggestions...&#xD;&#xA;&#xD;&#xA; - Use long grain rice. This is where&#xD;&#xA;   you want to use the Uncle Ben's&#xD;&#xA;   par-boiled rice. There's very little&#xD;&#xA;   residual starch on that stuff. &#xD;&#xA; - Quickly cool the rice after steaming it by&#xD;&#xA;   spreading it out on a large sheet pan&#xD;&#xA;   and put in the fridge for an hour or&#xD;&#xA;   so. &#xD;&#xA; - If you must used just-cooked rice&#xD;&#xA;   then try mixing a well-beaten egg&#xD;&#xA;   into it and stir furiously until each&#xD;&#xA;   rice kernel has a slight coating of&#xD;&#xA;   egg on it. &#xD;&#xA; - Cook in a very, very hot&#xD;&#xA;   pan, preferably a wok, with a&#xD;&#xA;   generous amount of oil." />
  <row Id="4586" PostHistoryTypeId="2" PostId="2590" RevisionGUID="0cdad6f8-0a32-41e3-bdaa-107995f4f712" CreationDate="2010-07-21T13:09:32.940" UserId="7092" Text="I use a heavy oven safe ceramic pan which I preheat at 220 C / 425 F.  I also allow the pudding batter to come to room temperature.  This preheating of the ceramic works every time.  Preheat a pyrex or corningware shallow pan.  Once it is preheated pour in the oil or drippings, they will start smoking, the immediately pour in the batter and put it in the oven.  After 15 minutes, turn down the heat to 160 C 325 F for another half hour.  You will be very pleased by the result." />
  <row Id="4587" PostHistoryTypeId="2" PostId="2591" RevisionGUID="4193595b-d434-46c5-b4ad-c7c0428123e3" CreationDate="2010-07-21T13:16:04.577" UserId="675" Text="I use a Wiki now and used to use a [phpBB][1] forum. There are free Wikis on the Internet, e.g. [Wikispaces][2] and [Wikidot][3]. [Forumer][4] provides free hosting for phpBB forums.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.phpbb.com/&#xD;&#xA;  [2]: http://www.wikispaces.com/&#xD;&#xA;  [3]: http://www.wikidot.com/&#xD;&#xA;  [4]: http://www.forumer.com/" />
  <row Id="4588" PostHistoryTypeId="5" PostId="2531" RevisionGUID="fd49a0b4-12b5-49cc-bed7-0d7b46e2e4b1" CreationDate="2010-07-21T13:16:38.973" UserId="403" Comment="added 8 characters in body; added 12 characters in body" Text="Over-working pie crust dough leads to a tough crust (you want the butter, shortening, lard, or combination of fats to remain cold as you bring the fat-flour mixture together with the addition of liquid so that the crust will be flaky), so working in batches makes sense (I never mix up more than two crusts at a time).&#xD;&#xA;&#xD;&#xA;If you're using a large food processor or stand mixer to mix and &quot;knead&quot; bread dough, you could get away with making more than one or two loaves at a time. When working by hand, I'd suggest working in batches to ensure thorough mixing and sufficient kneading." />
  <row Id="4589" PostHistoryTypeId="2" PostId="2592" RevisionGUID="cd3d7b47-0a0d-40b1-9adc-dca7dbc08536" CreationDate="2010-07-21T13:22:22.113" UserId="1148" Text="Try Hoisin sauce mixed with Soy sauce and a bit of vinegar.  That'll get you close.  " />
  <row Id="4590" PostHistoryTypeId="2" PostId="2593" RevisionGUID="822a0576-10df-4b32-9356-ce5a1b7ac4d3" CreationDate="2010-07-21T13:23:49.567" UserDisplayName="Russ Supplee" Text="Key to cooking Wagyu and preserving its flavor and tenderness is to cook in a skillet or ribbed pan to medium rare or just above.  Cooking on the grill will dry it out, as the marbling creates flare-up, which will overcook the steak.  Not a bad idea to sear it on the grill and get a little char on it, but no more than a minute on each side." />
  <row Id="4591" PostHistoryTypeId="2" PostId="2594" RevisionGUID="dba1cdef-fe7c-482d-ab41-faebc43bdeb1" CreationDate="2010-07-21T13:26:01.480" UserId="161" Text="If there is a Trader Joe's near you, I've found a vegetarian Worcestershire sauce there and it has been pretty good.&#xD;&#xA;&#xD;&#xA;Also a quick [Google search][1] finds a few other options.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products?hl=en&amp;client=firefox-a&amp;hs=Wcu&amp;rls=org.mozilla:en-US:official&amp;q=Vegetarian+%22Worcestershire+sauce%22&amp;um=1&amp;ie=UTF-8&amp;ei=BvVGTL3AEoT78Aagy-DiBA&amp;sa=X&amp;oi=product_result_group&amp;ct=title&amp;resnum=1&amp;ved=0CCIQrQQwAA" />
  <row Id="4592" PostHistoryTypeId="2" PostId="2595" RevisionGUID="ca4e4943-523f-4014-a344-de9d9fba11fd" CreationDate="2010-07-21T13:28:31.800" UserId="1183" Text="I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?&#xD;&#xA;&#xD;&#xA;What I do is just remove the liner from the steamer, fold the rice while fanning it for a few minutes, then just leave it alone for 30 minutes with a towel over the container to prevent drying. Seems to work for me, but I don't like waiting that long to start making the rolls. " />
  <row Id="4593" PostHistoryTypeId="1" PostId="2595" RevisionGUID="ca4e4943-523f-4014-a344-de9d9fba11fd" CreationDate="2010-07-21T13:28:31.800" UserId="1183" Text="What is the proper way to cool sushi rice after cooking?" />
  <row Id="4594" PostHistoryTypeId="3" PostId="2595" RevisionGUID="ca4e4943-523f-4014-a344-de9d9fba11fd" CreationDate="2010-07-21T13:28:31.800" UserId="1183" Text="&lt;technique&gt;&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="4595" PostHistoryTypeId="2" PostId="2596" RevisionGUID="e9222ed2-2207-4ae0-989d-912c7a2efa00" CreationDate="2010-07-21T13:29:47.633" UserId="1138" Text="I love the taste of onions and garlic and it seems lots of other people do too.  But they upset my stomach so much that I can't really cook with them.  What can I use in their place to give my food a similar flavour?" />
  <row Id="4596" PostHistoryTypeId="1" PostId="2596" RevisionGUID="e9222ed2-2207-4ae0-989d-912c7a2efa00" CreationDate="2010-07-21T13:29:47.633" UserId="1138" Text="Substitute for onions and garlic" />
  <row Id="4597" PostHistoryTypeId="3" PostId="2596" RevisionGUID="e9222ed2-2207-4ae0-989d-912c7a2efa00" CreationDate="2010-07-21T13:29:47.633" UserId="1138" Text="&lt;substitutions&gt;" />
  <row Id="4598" PostHistoryTypeId="2" PostId="2597" RevisionGUID="05eb4a94-acef-4fa7-8be0-acf4c1c10b7d" CreationDate="2010-07-21T13:38:01.873" UserId="557" Text="Many South Asian recipes use a (fairly weird) spice called &quot;hing&quot; or *asafoetida* powder. It's got a vaguely similar aroma.&#xD;&#xA;&#xD;&#xA;Generally you add a pinch to hot oil before beginning a dish. A half-teaspoon is usually enough for a four- to six-serving preparation.&#xD;&#xA;&#xD;&#xA;You can find it quite easily at South Asian grocery stores and online.&#xD;&#xA;&#xD;&#xA;Oh, and it's &quot;weird&quot; because of the way it's gathered. Unlike other spices, it's not from a seed or seed pod or bark &amp;mdash; it's *sap*, dried and ground. (Most hing powders are packaged with some filler.)" />
  <row Id="4599" PostHistoryTypeId="2" PostId="2598" RevisionGUID="6f90ec51-d9e3-46b9-abfb-f8e33f960a0a" CreationDate="2010-07-21T13:38:41.107" UserId="296" Text="Some herbs, daikon, or asafoetida powder which is an Indian spice often time used as an onion substitute. &#xD;&#xA;You can find it here: &#xD;&#xA;http://www.thespicehouse.com/spices/asafoetida-powder&#xD;&#xA;&#xD;&#xA;Asafoetida may also be used as a substitute for garlic. Garlic chives may also work but are still fairly oniony/garlicy. &#xD;&#xA;&#xD;&#xA;I'd browse around this site a bit. They have quite a few great substitutions for various ingredients:&#xD;&#xA;http://www.foodsubs.com" />
  <row Id="4600" PostHistoryTypeId="6" PostId="2596" RevisionGUID="f41e1bde-5811-4d94-a7fb-fd23a602b0f5" CreationDate="2010-07-21T13:46:33.753" UserId="115" Comment="re-tagged" Text="&lt;substitutions&gt;&lt;allium&gt;" />
  <row Id="4601" PostHistoryTypeId="6" PostId="2582" RevisionGUID="6f2ca7b1-762d-4cd5-87b9-94b28ba373e0" CreationDate="2010-07-21T13:48:07.027" UserId="115" Comment="re-tagged" Text="&lt;recipe&gt;&lt;yorkshire-puddings&gt;" />
  <row Id="4602" PostHistoryTypeId="2" PostId="2599" RevisionGUID="22bd2087-c229-476b-9454-845f703f5e16" CreationDate="2010-07-21T13:48:24.390" UserId="744" Text="Just buy it and enjoy it, really. If you're willing to shell out $50 for a pair of steaks, why the heck not. Worst case scenario may be that you don't prepare it as well as a &quot;pro&quot; would, and you don't get the same sensation you had at the restaurant - even then, it'll still be pretty good unless you completely mess up.&#xD;&#xA;&#xD;&#xA;Sidenote: I'd get a pretty good bottle of wine for the occasion as well ;)" />
  <row Id="4603" PostHistoryTypeId="6" PostId="2564" RevisionGUID="bfb8460e-35f5-47ed-b187-9d8aa6a22306" CreationDate="2010-07-21T13:49:11.783" UserId="115" Comment="re-tagged" Text="&lt;cookware&gt;&lt;non-stick&gt;&lt;care&gt;" />
  <row Id="4604" PostHistoryTypeId="2" PostId="2600" RevisionGUID="3024a899-353e-4aa7-a9bc-b4ed0193d050" CreationDate="2010-07-21T13:50:20.237" UserId="744" Text="I just use a blogspot blog to post them on, works pretty well." />
  <row Id="4605" PostHistoryTypeId="2" PostId="2601" RevisionGUID="70d30812-8be4-42ee-b1c1-8c6b88fa44b1" CreationDate="2010-07-21T13:52:56.437" UserId="624" Text="If you're impatient, you can plop it in front of a fan ad continue folding until it is cool enough to handle. It shouldn't take more than 5-10 minutes, depending on the size of your batch.&#xD;&#xA;&#xD;&#xA;Make sure to lift the rice when folding to expose plenty of the rice to the moving air." />
  <row Id="4606" PostHistoryTypeId="2" PostId="2602" RevisionGUID="c65031be-2b66-45f5-ade2-ec115d7bb4db" CreationDate="2010-07-21T13:54:13.020" UserId="1230" Text="You could try experimenting with vinegar, sugar and tamarind, you should get a close approximation." />
  <row Id="4607" PostHistoryTypeId="2" PostId="2603" RevisionGUID="60af76ad-b3f0-44f7-a935-dd860c5a4741" CreationDate="2010-07-21T13:57:56.207" UserId="1148" Text="Dehydrated onion powder.  It works well in soups and stews, but obviously won't be a good substitute for a pile of sautéed onions on top of your steak.&#xD;&#xA;&#xD;&#xA;Also, in May an June, you might be able to find Ramps (Wild Leeks, Wild Garlic, Mountain Garlic) - Allium tricoccum, which has a lovely subtle flavour and is a bit easier on the stomach. " />
  <row Id="4608" PostHistoryTypeId="2" PostId="2604" RevisionGUID="ff7cf86e-be0c-4868-8354-dd1fe32ee313" CreationDate="2010-07-21T13:58:44.427" UserId="296" Text="It looks like your process is the accepted one around the web.&#xD;&#xA;&#xD;&#xA;If you put a cool, damp (not wet), clean kitchen towel on your counter and fold the rice on top of it in front of a fan may help to cool it more quickly. Otherwise, cooling it to room temperature just seems to take a bit of time. " />
  <row Id="4609" PostHistoryTypeId="2" PostId="2605" RevisionGUID="a2025bd6-ec16-4626-8a53-fb69cf979366" CreationDate="2010-07-21T14:01:03.283" UserId="1230" Text="[Greek Salad][1] is a great way to use a cucumber. Healthy to boot.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Greek_salad" />
  <row Id="4610" PostHistoryTypeId="2" PostId="2606" RevisionGUID="d5144884-56bd-45d6-bc8c-9c8f363f26a6" CreationDate="2010-07-21T14:01:34.357" UserId="87" Text="green onions or chives can be a substitute for onion if you can handle those.&#xD;&#xA;&#xD;&#xA;Garlic is tough to replace, but it depends on the recipe. Some recipes like salad dressings, you can get buy by omitting it or just replacing it by something on the bitterish side like pickles or picked beats. &#xD;&#xA;&#xD;&#xA;if you're substituing it in cooking, then perhaps a high quality onion and garlic powder (not salt) would suffice. NOTE that this advice should only be used by people who can't eat onion/garlic and not by lazy folks who don't want to peal and cut" />
  <row Id="4611" PostHistoryTypeId="2" PostId="2607" RevisionGUID="bd9b4beb-7413-45c2-ae71-4af4c5ba7acf" CreationDate="2010-07-21T14:06:35.533" UserId="1148" Text="Heat, by Bill Buford is a fantastic read." />
  <row Id="4612" PostHistoryTypeId="16" PostId="2607" RevisionGUID="bd9b4beb-7413-45c2-ae71-4af4c5ba7acf" CreationDate="2010-07-21T14:06:35.533" UserId="-1" />
  <row Id="4613" PostHistoryTypeId="2" PostId="2608" RevisionGUID="26342761-d411-4969-ba5a-2b5009cb2cc6" CreationDate="2010-07-21T14:07:24.297" UserId="87" Text=" - cut it in half length wise&#xD;&#xA; - take the seeds out&#xD;&#xA; - in a separate bowl melt some mozzarella and fresh thyme&#xD;&#xA; - pour the filling to the cavity&#xD;&#xA; - sprinkle sesame seeds on top" />
  <row Id="4614" PostHistoryTypeId="2" PostId="2609" RevisionGUID="4c53df20-ac6b-4049-bcbb-7cfebac4675a" CreationDate="2010-07-21T14:07:52.707" UserId="1230" Text="[Thai Food][1] by David Thompson is one of the best regional cook books I have seen. It goes into a lot of detail of the ingredients, methods and history of Thai Cooking. I have had some great successes and a few epic fails using it. &#xD;&#xA;&#xD;&#xA;It can be too much for some, and it makes no compromises on ingredients so if you don't have an Asian store near by it may not been too useful to you.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Thai-Food-David-Thompson/dp/1862055149/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279721054&amp;sr=8-1" />
  <row Id="4615" PostHistoryTypeId="2" PostId="2610" RevisionGUID="28c01eb2-ac1f-4f4e-a8e9-847fc9279998" CreationDate="2010-07-21T14:18:26.017" UserId="1230" Text="I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “Coriander root”. I am aware of being able to buy the Seeds (whole or ground) or the leaves, but I have never seen for sale anything calling itself Coriander root.&#xD;&#xA;&#xD;&#xA;Has anyone managed to source this, or am I missing something obvious.&#xD;&#xA;" />
  <row Id="4616" PostHistoryTypeId="1" PostId="2610" RevisionGUID="28c01eb2-ac1f-4f4e-a8e9-847fc9279998" CreationDate="2010-07-21T14:18:26.017" UserId="1230" Text="what is Coriander root and where can you get it" />
  <row Id="4617" PostHistoryTypeId="3" PostId="2610" RevisionGUID="28c01eb2-ac1f-4f4e-a8e9-847fc9279998" CreationDate="2010-07-21T14:18:26.017" UserId="1230" Text="&lt;ingredients&gt;" />
  <row Id="4618" PostHistoryTypeId="2" PostId="2611" RevisionGUID="45a646bb-8c30-4b97-85a6-71fe525e721b" CreationDate="2010-07-21T14:24:10.187" UserId="197" Text="It is just the root of the coriander plant. Certainly at least here (UK) you can buy living coriander plants in the supermarket; you could pull one out of the pot and use the root from that.&#xD;&#xA;&#xD;&#xA;Apparently you can also subsitute 2 stems of coriander for every piece of root called for in the recipe, but I've never tried this." />
  <row Id="4619" PostHistoryTypeId="2" PostId="2612" RevisionGUID="b2e2db40-eb18-491b-b6a1-8af70bb9aa99" CreationDate="2010-07-21T14:35:10.113" UserId="41" Text="If the recipe calls for onion **and** garlic, then **shallots** would be a great substitute, *especially* if you trying to make the food less &quot;heavy.&quot;&#xD;&#xA;&#xD;&#xA;Shallots are related to onions but much milder than onions, and also have a taste that's similar to garlic (I believe it's due to the amount of phenols, but don't quote me on that).&#xD;&#xA;&#xD;&#xA;People ask very often what they can substitute *for* shallots, and the best answer I've found is onions and garlic in a 2:1 ratio - but it's not quite the same, the result ends up being a lot stronger than a shallot.&#xD;&#xA;&#xD;&#xA;In fact, I believe that many recipes calling for garlic and onion actually *should* be calling for shallots, but that the writers of these recipes assume that the readers won't have them (or in some cases even know where to get them).  And that's a shame, because too much onion and garlic can do a lot of damage to a delicate recipe.&#xD;&#xA;&#xD;&#xA;I cannot promise that this will &quot;sit&quot; better with you - that really depends on your digestive system and how exactly you react to onions - but in most cases shallots tend to be milder on the stomach for the same reason that they're milder on the taste buds.  So give it's worth trying something that may actually *enhance* the flavour of your dish as opposed to making it blander!" />
  <row Id="4620" PostHistoryTypeId="2" PostId="2613" RevisionGUID="f2841a0e-975d-42c1-b72b-68a61b723990" CreationDate="2010-07-21T14:35:36.257" UserId="27" Text="I have a kettle-corn popcorn recipe that I have to pop on the stove as I don't have a popcorn maker and I wouldn't want to add the sugar to the popcorn maker. This makes me wonder what the best way to pop popcorn, in a pot with a lid, over the stove is? " />
  <row Id="4621" PostHistoryTypeId="1" PostId="2613" RevisionGUID="f2841a0e-975d-42c1-b72b-68a61b723990" CreationDate="2010-07-21T14:35:36.257" UserId="27" Text="What is the best way to pop popcorn on the stove?" />
  <row Id="4622" PostHistoryTypeId="3" PostId="2613" RevisionGUID="f2841a0e-975d-42c1-b72b-68a61b723990" CreationDate="2010-07-21T14:35:36.257" UserId="27" Text="&lt;stove&gt;&lt;popcorn&gt;" />
  <row Id="4623" PostHistoryTypeId="5" PostId="2531" RevisionGUID="207a7be5-fb07-4d0e-a4f2-2fcc9587de23" CreationDate="2010-07-21T14:36:34.260" UserId="403" Comment="Edited to clarify a point and provide additional information." Text="When making pie crust, you want to a) keep your fat(s) cold and b) avoid over-working the dough, both of which are difficult to do when working in large batches. Cold fat, evenly distributed throughout the dough, will steam and melt away during baking; that leaves the air pockets in the crust that cause flakiness. Developing the gluten in your dough is necessary for a strong, elastic crust, but if you develop too much gluten, your crust will become brittle and tough. Working in small batches allows you to thoroughly combine the flour and fat until you've reached the &quot;pea&quot; stage, and then incorporate your water just enough to bring the dough together for gentle rolling. The best thing you can do to pie crust is to handle it as little as possible.&#xD;&#xA;&#xD;&#xA;If you're using a large food processor or stand mixer to &quot;knead&quot; bread dough, you could get away with making more than one or two loaves at a time because you want to develop your gluten to a much greater degree than you do with pie crust. Be sure, however, that you mix/sift together your dry ingredients thoroughly before adding the liquid components of your dough whether you're kneading by hand or machine." />
  <row Id="4624" PostHistoryTypeId="2" PostId="2614" RevisionGUID="72b145c9-5a7b-46eb-a282-7fc2ac1bbb3f" CreationDate="2010-07-21T14:44:35.410" UserId="145" Text="Cod is your classic batter fish, used in most Fish &amp; Chips recipes.  I've used Tilapia in batter before, it works great.&#xD;&#xA;&#xD;&#xA;Tilapia is firm and extremely versatile in what you can do with it." />
  <row Id="4625" PostHistoryTypeId="2" PostId="2615" RevisionGUID="df001c34-835c-4e2d-97b0-a1256f8b6c42" CreationDate="2010-07-21T14:49:09.017" UserId="961" Text="Put the oil and one or two kernels over medium heat and wait for them to pop. Then add the rest of the kernels and shake the pot back and forth until the popcorn popping slows or stops. You can use a wide range of oils to have different tastes." />
  <row Id="4626" PostHistoryTypeId="2" PostId="2616" RevisionGUID="ce077818-0699-4e14-9f23-6a806d38c22f" CreationDate="2010-07-21T14:49:47.800" UserId="1231" Text="I use a very large stainless steel bowl, with a flat bottom placed directly on the burner.  Add a tablespoon or so (I don't measure) of your favorite high temp oil (corn and safflower come to mind) along with your popping corn (I think I use between 75 and 100 grams).&#xD;&#xA;&#xD;&#xA;Cover the lid with a piece of aluminum foil, poke a bunch of vents in it with a knife, and place over medium high heat.  You will need to shake it as it pops so make sure you have some high temp gloves or the like.&#xD;&#xA;&#xD;&#xA;Warning:  My bowl has been difficult to get totally clean after this...  treat those burnt looking scuffs as a badge of honor!&#xD;&#xA;" />
  <row Id="4627" PostHistoryTypeId="5" PostId="2595" RevisionGUID="bf0a08d7-ba69-42e9-90d0-72f60fd528a5" CreationDate="2010-07-21T14:50:04.273" UserId="1183" Comment="added 30 characters in body" Text="I've heard a couple of suggestions for cooling the rice prior to making rolls and both seem to contradict each other. What works for you guys (and gals)?&#xD;&#xA;&#xD;&#xA;What I do is just remove the liner from the steamer, add rice vinegar solution and fold the rice while fanning it for a few minutes, then just leave it alone for 30 minutes with a towel over the container to prevent drying. Seems to work for me, but I don't like waiting that long to start making the rolls. " />
  <row Id="4628" PostHistoryTypeId="2" PostId="2617" RevisionGUID="b093d187-fb33-4523-a0b3-d1fe7e53ea6f" CreationDate="2010-07-21T14:50:16.567" UserId="426" Text="Use a large heavy-bottomed pot (idealy 3-4 quart size) and place it over medium to medium-high heat until you can hold your hand about 6 inches above the bottom surface and feel the heat radiating off it.  At that point add about 1-2 tablespoons of vegetable oil to the pan, tilting to coat the bottom evenly.  Drop in a kernel or two and cover.  When the kernels pop, quickly add in the remaining, cover and shake the pan on the heat to keep the unpopped kernels on the bottom where they'll heat the best.  Cook and shake until the popping stops.&#xD;&#xA;&#xD;&#xA;In order to have enough volume for the popped corn, you'll need to do it in batches of about 1/2 cup of popcorn kernels at a time if you're doing a large amount." />
  <row Id="4629" PostHistoryTypeId="2" PostId="2618" RevisionGUID="167f3877-da6f-49e4-97d7-18e2cde768af" CreationDate="2010-07-21T14:59:11.240" UserId="126" Text="These might count as either recipie books or travel books, but the two *In serach of perfection* books by Heston Blumenthal are both fascinating readings. Not sure I'll ever make the Chilli that needs a whole bottle of Jack Daniels but the effrot that you can put into creating great food is truly fascinating. " />
  <row Id="4630" PostHistoryTypeId="16" PostId="2618" RevisionGUID="167f3877-da6f-49e4-97d7-18e2cde768af" CreationDate="2010-07-21T14:59:11.240" UserId="-1" />
  <row Id="4631" PostHistoryTypeId="2" PostId="2619" RevisionGUID="40ef36d1-c5de-4683-9ac9-df0335c98a53" CreationDate="2010-07-21T15:06:54.107" UserId="426" Text="In addition to a thermometer you can use the &quot;touch&quot; method which takes some getting used to and is difficult to explain clearly via text:&#xD;&#xA;&#xD;&#xA;Touch the tip of your ring finger to your thumb.  Then with the index finger on your other hand touch the fleshy portion between the thumb and index finger on the hand that has the ring finger and thumb touching.  The fleshy portion should feel more firm than soft, this is about the way that medium-well should feel in meat.  If your turkey burger feels the same way, it should be done.&#xD;&#xA;&#xD;&#xA;As for other doneness using this method:&#xD;&#xA;&#xD;&#xA; -Hand open loose = rare&#xD;&#xA;&#xD;&#xA; -index finger to thumb = medium rare&#xD;&#xA;&#xD;&#xA; -middle finger to thumb = medium&#xD;&#xA;&#xD;&#xA; -ring finger to thumb = medium well&#xD;&#xA;&#xD;&#xA; -little finger to thumb = well done (aka &quot;shoe leather&quot;)&#xD;&#xA;&#xD;&#xA;Note that for some people there can be very little difference in firmness of the muscle changes as you switch fingers so it's something that really mainly comes with experience for most people using the &quot;touch method&quot;.&#xD;&#xA;&#xD;&#xA;This is only for individual cuts/burgers etc.  Roasts and whole birds require a thermometer." />
  <row Id="4632" PostHistoryTypeId="2" PostId="2620" RevisionGUID="34cbdc40-67b0-4676-af34-853e0adfcc61" CreationDate="2010-07-21T15:25:51.097" UserId="364" Text="The instructions I use are out of my Sushi book...&#xD;&#xA;&#xD;&#xA;The big difference from the other answers and what I do seems to be the container used. &#xD;&#xA;&#xD;&#xA; - Place the hot rice in a wooden rice tub or a large, nonmetallic, flat-bottomed bowl. I actually use a 13x9 glass casserole pan. This is key - have it in something wide and shallow. &#xD;&#xA; - Use a flat wooden paddle to stir the rice, slicing it across the bowl rather than normal stirring. &#xD;&#xA; - Make some space in the center of the rice and slowly add the vinegar dressing.&#xD;&#xA; - Continue lifting and mixing the rice with the paddle, using a slicing motion.&#xD;&#xA; - Use either an electric or hand-held fan while you're doing this. &#xD;&#xA; - Put rice into a rice holder that has a lid and will keep it warm.&#xD;&#xA; - Spread a piece of damp cheesecloth over the top, and put the lid on. " />
  <row Id="4633" PostHistoryTypeId="2" PostId="2621" RevisionGUID="84dea55e-4b4a-4019-a2c3-5ac578abd2bf" CreationDate="2010-07-21T15:30:18.523" UserId="982" Text="Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy!&#xD;&#xA;&#xD;&#xA;There is a 'how much water with your rice' conversation on this site, one that basically said &quot;get a great Zojirushi,&quot; but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing. " />
  <row Id="4634" PostHistoryTypeId="1" PostId="2621" RevisionGUID="84dea55e-4b4a-4019-a2c3-5ac578abd2bf" CreationDate="2010-07-21T15:30:18.523" UserId="982" Text="How to adjust for humidity when making rice?" />
  <row Id="4635" PostHistoryTypeId="3" PostId="2621" RevisionGUID="84dea55e-4b4a-4019-a2c3-5ac578abd2bf" CreationDate="2010-07-21T15:30:18.523" UserId="982" Text="&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="4636" PostHistoryTypeId="2" PostId="2622" RevisionGUID="34266683-03f6-448a-8536-6a83c511da50" CreationDate="2010-07-21T15:35:35.950" UserId="982" Text="A nice technique I learned a few years ago would be to cook the bottom to nearly done, then toss a teaspoon or two of water into the pan (not too much, as you don't want to get rubbery eggs), then clap a lid on it. The steam will cook the tops of the eggs nicely. &#xD;&#xA;&#xD;&#xA;Cook off all the water. If you had enough fat in the pan, the egg edges recrisp well, and you've got a pretty nice looking 'over easy' egg." />
  <row Id="4637" PostHistoryTypeId="2" PostId="2623" RevisionGUID="342f9394-c1f4-4803-b379-c423ecc96423" CreationDate="2010-07-21T15:40:21.397" UserId="982" Text="With my **extremely** limited knowledge of jamming, I would guess you could try cooking up some more of the fruit, no sugar, no pectin, and stirring a little bit in at a time. As Pulse said, it's the sugar / pectin ratio that get you 'jam'.&#xD;&#xA;&#xD;&#xA;I'm extrapolating from my meager knowledge to think that you could lower that ratio with more fruit added. &#xD;&#xA;&#xD;&#xA;I'm going to be jamming up some berries soon; if I have a chance, I'll post results here." />
  <row Id="4638" PostHistoryTypeId="2" PostId="2624" RevisionGUID="142bab65-c853-481e-b467-81c97a956952" CreationDate="2010-07-21T15:42:57.950" UserId="1236" Text="Due to general time constraints after work right now, I actually purchase all my peppers in bulk and freeze them.  &#xD;&#xA;&#xD;&#xA;I take a Saturday or Sunday and cut them all into a combination of strips and dices, freeze them on baking sheets in our second freezer (my home version of IQF), and then store them in ziploc bags in the kitchen freezer for easy use.  When a recipe calls for any kind of peppers, onions, or garlic, I just reach into the freezer and grab a handful.  Because they're frozen individually they don't stick together, so they're easy to portion, and since I generally sautee them anyway, they defrost extremely quickly in the pan (or in a casserole as it bakes).  &#xD;&#xA;&#xD;&#xA;My wife prefers the texture of frozen-then-cooked onions to fresh-cut onions; I personally don't have a preference, both are just fine to me." />
  <row Id="4639" PostHistoryTypeId="2" PostId="2625" RevisionGUID="8bf2e37e-2ffd-4488-bfad-71a4182a4304" CreationDate="2010-07-21T15:43:04.533" UserId="145" Text="I have some recipes stored in [SousChef][1] on my Mac, a pretty good recipe program. Some recipes I get from various recipe sites, and if I want to make them again I'll go back to the site. A lot of times I just wind up making a dish by looking at various recipes for the dish and picking and choosing parts from each, making sure to include the common elements.  Then their are my main dishes, those that I make on a fairly regular basis, where the recipe only exists in my mind.&#xD;&#xA;&#xD;&#xA;  [1]: http://acaciatreesoftware.com/" />
  <row Id="4643" PostHistoryTypeId="2" PostId="2626" RevisionGUID="96e7228e-76cc-49ee-98fe-d247b91be03b" CreationDate="2010-07-21T16:03:30.767" UserId="197" Text="I have an index card box and write the recipes on individual cards. Doesn't take up as much space as a binder." />
  <row Id="4644" PostHistoryTypeId="2" PostId="2627" RevisionGUID="10f5bac6-dac2-4b52-91b7-64cca47b1421" CreationDate="2010-07-21T16:05:59.453" UserId="1033" Text="Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. &#xD;&#xA;&#xD;&#xA;My broth is greenish-gray in color, mostly flavorless, and smells like a swamp.&#xD;&#xA;&#xD;&#xA;Here is what I did. Keep in mind, this happened TWICE:&#xD;&#xA;&#xD;&#xA;1. I purchased a few pounds of beef knuckles from the store.&#xD;&#xA;2. I placed them in a stock pot, and covered them with water.&#xD;&#xA;3. I boiled them for a half hour or so.&#xD;&#xA;4. I emptied the pot, along with all of the scum.&#xD;&#xA;5. I did my best to scrub all of the scum away from the knuckles (very difficult).&#xD;&#xA;6. I re-filled the pot with water.&#xD;&#xA;7. I brought it to a boil.&#xD;&#xA;8. I added some chunks of beef.&#xD;&#xA;9. I skimmed the top frequently.&#xD;&#xA;&#xD;&#xA;3 hours later: disgusting pond water.&#xD;&#xA;&#xD;&#xA;Since this process is so time-consuming, I am not keen on experimenting with it again until I have a pretty good idea of what went wrong. I've asked around for some advice. Some told me I should roast the knuckles first. Some told me I should start with cold water. Ok, this sounds like good advice, but these seem like small potatoes. They certainly don't seem like the sort of thing that could turn a pot of beautiful, delicious beef brother into pond water. I must be doing something horribly, horribly, horribly wrong.&#xD;&#xA;&#xD;&#xA;I'm hoping to find someone who has had a similar experience, and has a pretty good idea of why this is happening to me. =(" />
  <row Id="4645" PostHistoryTypeId="1" PostId="2627" RevisionGUID="10f5bac6-dac2-4b52-91b7-64cca47b1421" CreationDate="2010-07-21T16:05:59.453" UserId="1033" Text="Beef Broth - What Went Wrong?" />
  <row Id="4646" PostHistoryTypeId="3" PostId="2627" RevisionGUID="10f5bac6-dac2-4b52-91b7-64cca47b1421" CreationDate="2010-07-21T16:05:59.453" UserId="1033" Text="&lt;beef&gt;&lt;stock&gt;" />
  <row Id="4647" PostHistoryTypeId="2" PostId="2628" RevisionGUID="bfb44fdd-7eb5-4608-af02-02456ff41b19" CreationDate="2010-07-21T16:15:20.227" UserId="20" Text="I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, to which I may only use a few times a year.  &lt;br/&gt;  &lt;br/&gt; There must be some other alternatives!" />
  <row Id="4648" PostHistoryTypeId="1" PostId="2628" RevisionGUID="bfb44fdd-7eb5-4608-af02-02456ff41b19" CreationDate="2010-07-21T16:15:20.227" UserId="20" Text="How do you make home made sausage without meat grinder/sausage stuffer?" />
  <row Id="4649" PostHistoryTypeId="3" PostId="2628" RevisionGUID="bfb44fdd-7eb5-4608-af02-02456ff41b19" CreationDate="2010-07-21T16:15:20.227" UserId="20" Text="&lt;technique&gt;&lt;meat&gt;&lt;equipment&gt;" />
  <row Id="4650" PostHistoryTypeId="2" PostId="2629" RevisionGUID="bf5060b2-7fea-4747-a574-2446fc0dd65e" CreationDate="2010-07-21T16:19:48.553" UserId="60" Text="Do you have a KitchenAid stand mixer? If so, I'd suggest getting these attachments: &lt;a href=&quot;http://www.amazon.com/gp/product/B00004SGFH?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004SGFH&quot;&gt;KitchenAid FGA Food Grinder Attachment for Stand Mixers&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004SGFH&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;and &lt;a href=&quot;http://www.amazon.com/gp/product/B00004SGFQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004SGFQ&quot;&gt;KitchenAid SSA Sausage Stuffer Kit Attachment for Food Grinder&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004SGFQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. They're under $50 combined, and small enough to fit in a deep drawer or cabinet." />
  <row Id="4651" PostHistoryTypeId="2" PostId="2630" RevisionGUID="a12552eb-7713-4f5e-ab4a-e0e6b5de9cd9" CreationDate="2010-07-21T16:22:19.453" UserId="20" Text="first let me say I've never made pho.&#xD;&#xA;&#xD;&#xA;however there is already some good advice with regards to stock.&#xD;&#xA;&#xD;&#xA;See roasting bones [here][1], I personally would also roast carrots, onion, celery with fresh herbs in with the bones.&#xD;&#xA;&#xD;&#xA;other stock advise [here][2] and [here][3]&#xD;&#xA;&#xD;&#xA;what are you skimming with? I'd pour the liquid through some cheese cloth, that should at least help with appearance a bit&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2422/should-i-roast-meat-bones-before-making-stock-out-of-it&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/2466/should-i-let-stock-cool-with-the-bones-veg-still-in-it&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/2470/are-the-leftovers-from-making-stock-good-for-anything" />
  <row Id="4652" PostHistoryTypeId="5" PostId="2628" RevisionGUID="29cd8850-3256-4b8b-9754-2dc7223c8a41" CreationDate="2010-07-21T16:23:24.197" UserId="20" Comment="added 32 characters in body; added 44 characters in body" Text="I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, to which I may only use a few times a year.  &lt;br/&gt;  &lt;br/&gt; There must be some other alternatives!&#xD;&#xA;&#xD;&#xA;edit: no kitchen aid mixer (yes I know it make this even more difficult)" />
  <row Id="4653" PostHistoryTypeId="2" PostId="2631" RevisionGUID="1931a309-dc2b-437a-8c51-c0a1484a18ab" CreationDate="2010-07-21T16:23:51.917" UserId="557" Text="*Caveat: I'm now a vegetarian*&#xD;&#xA;&#xD;&#xA;Back when I made stock/broth a lot, I always browned the meat under a hot broiler before cooking. That makes a serious difference, because the browning reactions of the meet definitely have a big flavor impact.&#xD;&#xA;&#xD;&#xA;I also added one or two brown onions (also quartered and roasted until somewhat browned), and two or three carrots (ditto).&#xD;&#xA;&#xD;&#xA;I never did that rinse/scrub process. Skim the flotsam, but keep the heat down so that it's barely simmering and it shouldn't be a problem. You can get very useful fine-mesh skimmers at Asian grocery stores.&#xD;&#xA;&#xD;&#xA;Finally, I cooked it for a *long* time - like 10 or 12 hours sometimes, adding water as necessary. When it cooled, I'd skim off most of the fat (sometimes saving it because it's great to use in vegetable dishes like Bubble &amp; Squeak) then transfer to storage jars.&#xD;&#xA;&#xD;&#xA;Don't season the stock with spices or herbs until you're ready to use it. That way it remains versatile.&#xD;&#xA;" />
  <row Id="4656" PostHistoryTypeId="2" PostId="2633" RevisionGUID="396f23a6-9d73-4fb7-87ff-984167821669" CreationDate="2010-07-21T16:32:11.193" UserId="470" Text="In the USA, Coriander is referred to Cilantro, when used in context of herb/green. &#xD;&#xA;&#xD;&#xA;Possible sources:&#xD;&#xA;&#xD;&#xA;   - vendors at some farmer's markets &#xD;&#xA;   - &quot;South East Asian&quot; or &quot;Latin American&quot; grocery stores&#xD;&#xA;   - &quot;Indian&quot; Grocery stores&#xD;&#xA;" />
  <row Id="4657" PostHistoryTypeId="2" PostId="2634" RevisionGUID="e13aa1e3-a7bb-46b9-9220-badbf95a113a" CreationDate="2010-07-21T16:33:34.030" UserId="178" Text="Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the stuffer if you have a food processor or blender that can have its way with the meat." />
  <row Id="4658" PostHistoryTypeId="2" PostId="2635" RevisionGUID="7501a288-51ca-4d04-8a48-b1133839dd77" CreationDate="2010-07-21T16:35:04.000" UserId="1238" Text="I love Greek food when I go to restaurants, but I have no idea to make anything Greek besides Greek salad!&#xD;&#xA;&#xD;&#xA;So I'm looking for really great Greek recipes or recipe books! &#xD;&#xA;&#xD;&#xA;Also, I really don't know/remember what all the dishes are called, so if you don't have a recipe to suggest, even a name of a Greek dish I can search for will help me out!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm interested because of the great taste, but I've also heard that the Greek/Mediterranean diet is very healthy and balanced. :D&#xD;&#xA;&#xD;&#xA;Looking forward to your responses! " />
  <row Id="4659" PostHistoryTypeId="1" PostId="2635" RevisionGUID="7501a288-51ca-4d04-8a48-b1133839dd77" CreationDate="2010-07-21T16:35:04.000" UserId="1238" Text="Looking for great Greek recipies/dishes" />
  <row Id="4660" PostHistoryTypeId="3" PostId="2635" RevisionGUID="7501a288-51ca-4d04-8a48-b1133839dd77" CreationDate="2010-07-21T16:35:04.000" UserId="1238" Text="&lt;recipe&gt;&lt;cook-books&gt;&lt;world-cuisine&gt;" />
  <row Id="4661" PostHistoryTypeId="2" PostId="2636" RevisionGUID="ecc37bb8-f0d3-490f-bb80-d9a2d1311f3a" CreationDate="2010-07-21T16:35:59.973" UserId="45" Text="Use a carbon-steel wok! The shape works very well to keep the unpopped kernels in the hot oil, while the popped kernels end up on the cooler sides. I usually use about 2 T of oil and 1/3 c of popcorn to make enough for two people. &#xD;&#xA;&#xD;&#xA;If you want to keep with the Chinese theme, Szechuan peppercorn-salt goes extremely well on popcorn! To make it, grind Szechuan peppercorns and kosher salt in a spice grinder." />
  <row Id="4662" PostHistoryTypeId="2" PostId="2637" RevisionGUID="dabf619d-0d26-4175-a195-85227021b35a" CreationDate="2010-07-21T16:36:32.267" UserId="552" Text="&quot;Cilantro&quot; is actually a stage of growth of the Coriander plant; it is when the leaves are broad and light green, prior to flowering (aka Bolting). If the plant has flowered the taste becomes increasingly bitter and should not be used in recipes calling for coriander. &#xD;&#xA;&#xD;&#xA;I would second the suggestion to buy a live plant and simply take the root. I've also been told that you can use the stems as a substitute but haven't tried it." />
  <row Id="4663" PostHistoryTypeId="5" PostId="2633" RevisionGUID="b9dc75fb-9c47-4747-9fec-bd502345e680" CreationDate="2010-07-21T16:37:56.867" UserId="470" Comment="added 47 characters in body; added 27 characters in body" Text="In the USA, Coriander is referred to Cilantro, when used in context of herb/green. &#xD;&#xA;&#xD;&#xA;Possible sources (to purchase Cilantro aka Coriander with root):&#xD;&#xA;&#xD;&#xA;   - vendors at some farmer's markets (this is where  I get mine)&#xD;&#xA;   - &quot;South East Asian&quot; or &quot;Latin American&quot; grocery stores&#xD;&#xA;   - &quot;Indian&quot; Grocery stores&#xD;&#xA;" />
  <row Id="4664" PostHistoryTypeId="2" PostId="2638" RevisionGUID="99f7ad39-418f-42ba-8c24-f9fdecf6ac15" CreationDate="2010-07-21T16:39:37.597" UserDisplayName="EbbeK" Text="The Classic Italian Cookbook by Marcella Hazan (and her other books) are my bibles when I'm cooking Italian food." />
  <row Id="4665" PostHistoryTypeId="16" PostId="2638" RevisionGUID="99f7ad39-418f-42ba-8c24-f9fdecf6ac15" CreationDate="2010-07-21T16:39:37.597" UserId="-1" />
  <row Id="4666" PostHistoryTypeId="2" PostId="2639" RevisionGUID="2960bb8e-6193-468d-8088-d76119b323d2" CreationDate="2010-07-21T16:43:18.093" UserId="982" Text="If you're good with the knife work, you can just dice up everything super fine for sausage, but it won't taste as good; you're going to have some temperature control issues when whipping it as well.&#xD;&#xA;&#xD;&#xA;I'd second the suggestions to buy a used grinder or a kitchen aid and attachment (Seriously, the kitchen aid is a must have. You'll use it all the time.)" />
  <row Id="4667" PostHistoryTypeId="2" PostId="2640" RevisionGUID="ccabfa4b-54cb-409c-9c04-01fb9b975e43" CreationDate="2010-07-21T17:00:50.940" UserId="982" Text="Some of your 'shortcuts' are not good ideas. Definitely start with cold water. Definitely bring up the temp slowly. Definitely do not boil. Do add aromatics upfront to the broth, but remove them as they get mushy so they don't cloud it.&#xD;&#xA;&#xD;&#xA;Standard ratio for beef broth would be: 8 pounds of bones to 6 quarts of water to 1 pound of veggies (onion, leek, carrot) to one 'boquet garni', essentially garlic, rosemary, anise flavoring for pho, and bay leaf, plus whatever else I forgot.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you have 'pond water', which I interpret as thin-tasting, you probably put too much water in the second time -- this is fixable by slowly evaporating out the water until it gets to a good texture. If you skimmed properly, it will be clear as you do this. I will typically strain through a kitchen towel or cheesecloth as the liquid evaporates down.&#xD;&#xA;&#xD;&#xA;I'm guessing you put in like a gallon of water, so you had like three or four times too much water.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As a warning which you probably already know, you are not going to be able to duplicate your local pho joint's broth -- the broth recipe is the thing for pho makers, and they probably have a bunch of tricks they use, including using a neverending supply of yesterdays pho, that you won't be able to do at home. That said, you should be able to get a good beef broth if you follow some basic rules for making stock. " />
  <row Id="4668" PostHistoryTypeId="2" PostId="2641" RevisionGUID="343efd20-bdf4-4607-b4de-37ee3b2f6561" CreationDate="2010-07-21T17:06:15.390" UserId="1045" Text="I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!).&#xD;&#xA;&#xD;&#xA;I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, too thin, too wet; I'll admit, I'm not a genius when it comes to tofu, but I'd imagine there is some way to prepare it that will give me decent results consistently.&#xD;&#xA;&#xD;&#xA;**Note**: I do have a large wok, but I generally fry my tofu in a frying pan. I've had poor results in my wok.&#xD;&#xA;&#xD;&#xA;**Another note**: I tried to tag this with **tofu** but I don't have enough rep yet to do so; if anyone with higher rep would like to tag this, please do so!" />
  <row Id="4669" PostHistoryTypeId="1" PostId="2641" RevisionGUID="343efd20-bdf4-4607-b4de-37ee3b2f6561" CreationDate="2010-07-21T17:06:15.390" UserId="1045" Text="How best to pan-fry tofu?" />
  <row Id="4670" PostHistoryTypeId="3" PostId="2641" RevisionGUID="343efd20-bdf4-4607-b4de-37ee3b2f6561" CreationDate="2010-07-21T17:06:15.390" UserId="1045" Text="&lt;frying&gt;&lt;vegetarian&gt;&lt;wok&gt;" />
  <row Id="4671" PostHistoryTypeId="6" PostId="2641" RevisionGUID="d714c4e1-f3d3-4d5f-882f-c277f469336e" CreationDate="2010-07-21T17:10:36.867" UserId="220" Comment="edited tags" Text="&lt;frying&gt;&lt;vegetarian&gt;&lt;wok&gt;&lt;tofu&gt;" />
  <row Id="4672" PostHistoryTypeId="2" PostId="2642" RevisionGUID="b1e7269a-8596-4073-b457-6e613db52435" CreationDate="2010-07-21T17:14:09.840" UserId="982" Text="I wanted to start a post regarding temperature-related food safety as I've seen some good, bad and questionable comments on this around the site so far.&#xD;&#xA;&#xD;&#xA;Some basic principles:&#xD;&#xA;&#xD;&#xA;**Temperature**&#xD;&#xA;When food is between 38F and 140F it's considered in the danger zone, and bacteria are growing on it quickly. US FDA guidelines suggest no longer than four hours in the danger zone is acceptable for raw meats.&#xD;&#xA;&#xD;&#xA;**Killing off Bacteria**&#xD;&#xA;You can kill off bacteria by heating it over 140F. 10 minutes heated at 140F or one minute at 160F will kill most bacteria you need to worry about. One exception is botulinum, which needs four minutes at 180F.&#xD;&#xA;&#xD;&#xA;**Toxins released by Bacteria**&#xD;&#xA;Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems: I would look forward to more on this below, as I don't know a lot about it.&#xD;&#xA;&#xD;&#xA;There's lots more to add to this post, please contribute.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4673" PostHistoryTypeId="1" PostId="2642" RevisionGUID="b1e7269a-8596-4073-b457-6e613db52435" CreationDate="2010-07-21T17:14:09.840" UserId="982" Text="Temperature and Food Safety Page" />
  <row Id="4674" PostHistoryTypeId="3" PostId="2642" RevisionGUID="b1e7269a-8596-4073-b457-6e613db52435" CreationDate="2010-07-21T17:14:09.840" UserId="982" Text="&lt;food-safety&gt;" />
  <row Id="4675" PostHistoryTypeId="16" PostId="2642" RevisionGUID="b1e7269a-8596-4073-b457-6e613db52435" CreationDate="2010-07-21T17:14:09.840" UserId="982" />
  <row Id="4676" PostHistoryTypeId="2" PostId="2643" RevisionGUID="7e9878bd-4cd1-4ecc-a14d-ed57249aaa8c" CreationDate="2010-07-21T17:15:40.773" UserId="982" Text="More on Botulism from http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_fs.html&#xD;&#xA;&#xD;&#xA;The majority (65%) of botulism cases are a result of inadequate home food processing or preservation (CDC 1998). Botulism results from ingestion of a toxin produced by the bacterium C. botulinum. &#xD;&#xA;&#xD;&#xA;This bacterium requires a moist, oxygen-free environment, low acidity (pH greater than 4.6) and temperatures in the danger zone (38-140°F) to grow and produce toxin. C. botulinum forms heat resistant spores that can become dangerous if allowed to germinate, grow, and produce toxin. &#xD;&#xA;&#xD;&#xA;Sufficient heat can be used to inactivate the toxin (180°F for 4 min., Kendall 1999). C. botulinum thrives in moist foods that are low in salt (less than 10%), particularly when they are stored at temperatures above 38°F. &#xD;&#xA;&#xD;&#xA;These organisms will not grow in an aerobic environment, but other aerobic organisms in a closed system can rapidly convert an aerobic environment to an anaerobic environment by using the oxygen for their own growth, permitting growth of C. botulinum.&#xD;&#xA;" />
  <row Id="4677" PostHistoryTypeId="16" PostId="2643" RevisionGUID="7e9878bd-4cd1-4ecc-a14d-ed57249aaa8c" CreationDate="2010-07-21T17:15:40.773" UserId="-1" />
  <row Id="4678" PostHistoryTypeId="2" PostId="2644" RevisionGUID="c5a6648c-a898-4485-b42e-cedbb3f63fcc" CreationDate="2010-07-21T17:21:27.270" UserId="220" Text="For pan frying you probably want to start with a firm tofu. It's a good idea to press the tofu to remove excess water: wrap the tofu in a cloth and place it between two cutting boards, weighting the top cutting board with a heavy book or other similar object. Wait at least twenty minutes (you can prepare the rest of the vegetables/onions for the stir fry at this point. &#xD;&#xA;&#xD;&#xA;Once the tofu has been pressed, cut it into the desired pieces. It's a good idea to fry it at medium-high heat in only oil first, then add sauces (soy sauce, vinegar, whatever) only after the tofu begins to brown slightly.  &#xD;&#xA;&#xD;&#xA;Note: the above won't simulate deep-fried tofu. For deep fried tofu, you may want to use a softer tofu, still press it before using, and coat the cubes in corn starch before frying. Of course you probably know you can deep-fry at home with just a large pot of oil. &#xD;&#xA;&#xD;&#xA;For a different texture you can freeze the tofu before frying. &#xD;&#xA;&#xD;&#xA;Although not fried, I would also recommend that you try baked (marinaded) tofu to see if you like that texture/flavor better. You would still want to press the tofu, then slice it rather thinly. You can reapply the marinade during baking for more flavor. " />
  <row Id="4679" PostHistoryTypeId="2" PostId="2645" RevisionGUID="703194ed-cc69-4d51-92dd-043475496256" CreationDate="2010-07-21T17:22:21.777" UserId="41" Text="Egg whites need to be heated up to a certain temperature in order to coagulate (&quot;set&quot;).&#xD;&#xA;&#xD;&#xA;Lowering the pH (increasing the acidity) of the cooking liquid is one way to *lower the temperature* required for coagulation of the egg whites.  So, in a way, this does prevent &quot;feathering&quot; of the eggs, but not because of any direct reaction; rather, the reason the eggs feather less is because they have less *time* to feather, because they *don't need to get as hot*.&#xD;&#xA;&#xD;&#xA;Any acidic liquid will have a similar effect.  White vinegar is probably the most effective, but you could also add lemon juice or wine to the poaching liquid.  In fact, eggs poached in red wine sauce (&quot;Oeufs en Meurette&quot;) is quite a popular preparation method.&#xD;&#xA;&#xD;&#xA;For reference, the coagulation temperature is also proportional to the salinity (add salt to lower the coagulation temperature, add sugar to raise it), and inversely proportional to the number of eggs used (more eggs = lower coagulation temperature)." />
  <row Id="4680" PostHistoryTypeId="2" PostId="2646" RevisionGUID="e4280ab0-8aba-4ed2-9d21-94fcd3bf80e5" CreationDate="2010-07-21T17:22:52.027" UserId="145" Text="A cast iron pot and a good thermometer should serve you fine for deep frying the tofu. Unlike a dedicated deep fryer you will have to monitor the temperature of the oil more." />
  <row Id="4681" PostHistoryTypeId="5" PostId="2641" RevisionGUID="e6ecb931-79fd-4dbf-9377-2e82b63cfcae" CreationDate="2010-07-21T17:26:41.693" UserId="86" Comment="removed note - Kevin tagged it" Text="I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!).&#xD;&#xA;&#xD;&#xA;I've tried a few different techniques for pan-frying tofu, but it always comes out unsatisfying - too dry, too thin, too wet; I'll admit, I'm not a genius when it comes to tofu, but I'd imagine there is some way to prepare it that will give me decent results consistently.&#xD;&#xA;&#xD;&#xA;**Note**: I do have a large wok, but I generally fry my tofu in a frying pan. I've had poor results in my wok." />
  <row Id="4682" PostHistoryTypeId="5" PostId="2635" RevisionGUID="b0f6bc7c-1e2e-4446-b331-04ff560d42c0" CreationDate="2010-07-21T17:44:40.447" UserId="1238" Comment="changed question to just ask for recipe books." Text="I love Greek food when I go to restaurants, but I have no idea to make anything Greek besides Greek salad!&#xD;&#xA;&#xD;&#xA;So I'm looking for really great Greek recipe books! &#xD;&#xA;&#xD;&#xA;Also, I really don't know/remember what all the dishes are called, so if you don't have a recipe book to suggest, even a list of Greek dishes I can search for will help me out!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm interested because of the great taste, but I've also heard that the Greek/Mediterranean diet is very healthy and balanced. :D&#xD;&#xA;&#xD;&#xA;Looking forward to your responses! " />
  <row Id="4683" PostHistoryTypeId="4" PostId="2635" RevisionGUID="b0f6bc7c-1e2e-4446-b331-04ff560d42c0" CreationDate="2010-07-21T17:44:40.447" UserId="1238" Comment="changed question to just ask for recipe books." Text="Looking for great Greek recipe book" />
  <row Id="4684" PostHistoryTypeId="2" PostId="2647" RevisionGUID="5fb8787f-9feb-4812-9672-f5a7d3605d9c" CreationDate="2010-07-21T17:56:25.133" UserId="746" Text="It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours.  After stirring and putting the bolognese onto the pasta, after a couple of minutes the sauce separates a watery run off onto the bottom of the plate.  The pasta is fully drained, and the bolognese seems good in the pot.  How can I reduce the wateryness, simply cook the bolognese for much longer?  I haven't wanted to risk drying it out/burning." />
  <row Id="4685" PostHistoryTypeId="1" PostId="2647" RevisionGUID="5fb8787f-9feb-4812-9672-f5a7d3605d9c" CreationDate="2010-07-21T17:56:25.133" UserId="746" Text="Why is there a watery run-off after cooking my bolognese?" />
  <row Id="4686" PostHistoryTypeId="3" PostId="2647" RevisionGUID="5fb8787f-9feb-4812-9672-f5a7d3605d9c" CreationDate="2010-07-21T17:56:25.133" UserId="746" Text="&lt;slow-cooking&gt;" />
  <row Id="4687" PostHistoryTypeId="2" PostId="2648" RevisionGUID="762b641a-c026-43cd-80b4-1a2c9d3ce388" CreationDate="2010-07-21T18:00:29.713" UserDisplayName="daniel" Text="I am working on developing a new dish for our bar menu at work--pulled pork sandwich, with homemade potato chips. Frying chips to order seems like a silly idea, especially since chips (or crisps if you prefer) can have such a long shelf life.&#xD;&#xA;&#xD;&#xA;Assuming a lack of preservative chemicals (we try to avoid that sort of thing), what is the best way to store chips/crisps to retain crunch?" />
  <row Id="4688" PostHistoryTypeId="1" PostId="2648" RevisionGUID="762b641a-c026-43cd-80b4-1a2c9d3ce388" CreationDate="2010-07-21T18:00:29.713" UserDisplayName="daniel" Text="storing homemade potato chips" />
  <row Id="4689" PostHistoryTypeId="3" PostId="2648" RevisionGUID="762b641a-c026-43cd-80b4-1a2c9d3ce388" CreationDate="2010-07-21T18:00:29.713" UserDisplayName="daniel" Text="&lt;storage-method&gt;&lt;potatoes&gt;" />
  <row Id="4690" PostHistoryTypeId="2" PostId="2649" RevisionGUID="8fe7bb68-5dfe-4604-b037-dedf72a5ad81" CreationDate="2010-07-21T18:01:29.007" UserDisplayName="daniel" Text="Cooking longer and slowly will help. Also, are your vegetables fully cooked when you add them to your base? That could be the problem if they are not." />
  <row Id="4691" PostHistoryTypeId="2" PostId="2650" RevisionGUID="09bd0bd3-34bf-4a3d-8ca3-89390173c415" CreationDate="2010-07-21T18:05:07.970" UserId="41" Text="That run-off you're seeing is probably not water, but fat separating.  Touch or taste a bit of the liquid; if it seems oily at all, then it's fat.&#xD;&#xA;&#xD;&#xA;When making bolognese, if you don't want this to happen, you need to frequently skim off the fat that rises to the top.  If you just stir it back in, it will separate again later.&#xD;&#xA;&#xD;&#xA;You should also cook it slowly (skimming often) for a good 4 hours or so.&#xD;&#xA;&#xD;&#xA;I should note that the fat is not necessarily evil and some cooks insist that you should never skim, because that's where the flavour is.  Personally, I've never found much difference in the flavour whether you skim or not - but if you don't skim, the fat content causes the mixture to separate later.&#xD;&#xA;&#xD;&#xA;The same thing happens with chili, or any dish where you're using ground chuck that hasn't already had all the fat removed by deep browning.  Eventually, during cooking, that fat will leave the meat, and you have to either skim it off, cook it off, or contend with greasiness." />
  <row Id="4692" PostHistoryTypeId="2" PostId="2651" RevisionGUID="8695f0cf-3006-4673-9c65-91cd9370165e" CreationDate="2010-07-21T18:08:35.077" UserId="64" Text="I like to use a large non-metallic board (preferably unfinished wood), I spread the rice across the board so the rice is less than 2cm high. &#xD;&#xA;&#xD;&#xA;I then add my seasoned vinegar and fold the rice over until it is well mixed.&#xD;&#xA;&#xD;&#xA;I make sure the spread it out again and will then either let it cool alone or fan it, depending what I'm using it for." />
  <row Id="4693" PostHistoryTypeId="6" PostId="2647" RevisionGUID="13eeba7c-f0ea-4317-a451-deec4814d955" CreationDate="2010-07-21T18:09:44.250" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;slow-cooking&gt;&lt;italian-cuisine&gt;" />
  <row Id="4694" PostHistoryTypeId="6" PostId="2635" RevisionGUID="bd2a51eb-02b8-4902-9c09-ec08c13003a5" CreationDate="2010-07-21T18:12:07.380" UserId="67" Comment="edited tags" Text="&lt;recipe&gt;&lt;cook-books&gt;&lt;greek-cuisine&gt;" />
  <row Id="4695" PostHistoryTypeId="2" PostId="2652" RevisionGUID="c8475d84-3b7c-49c8-9b57-1b4caca1cab2" CreationDate="2010-07-21T18:12:10.907" UserId="1019" Text="I buy and make box brownies all the time, but the crust always ends up looking more like the topping of a cake when it first comes out of the oven than the flaky picture on the box.  Its pretty easy to follow the 4 steps on the box, is there something I am missing?" />
  <row Id="4696" PostHistoryTypeId="1" PostId="2652" RevisionGUID="c8475d84-3b7c-49c8-9b57-1b4caca1cab2" CreationDate="2010-07-21T18:12:10.907" UserId="1019" Text="How to make flaky top brownies?" />
  <row Id="4697" PostHistoryTypeId="3" PostId="2652" RevisionGUID="c8475d84-3b7c-49c8-9b57-1b4caca1cab2" CreationDate="2010-07-21T18:12:10.907" UserId="1019" Text="&lt;brownies&gt;" />
  <row Id="4698" PostHistoryTypeId="2" PostId="2653" RevisionGUID="5dcdea11-bc58-4dd5-ad33-8c9f292d8c1e" CreationDate="2010-07-21T18:12:44.353" UserId="990" Text="Anything susceptible to moisture will go stale if exposed to air long enough. Storage will only get you so far, depending on the temperature and humidity in the storage area. In a restaurant kitchen, I don't have to tell you that both are rather high.&#xD;&#xA;&#xD;&#xA;I'd suggest blanching them after cutting. You could basically cook them through then store them in a relatively air-tight container for a period of several days. When a customer orders chips you'd just drop the blanched chips in the deep fryer long enough to brown and crisp them. This is what essentially every restaurant outfit that serves chips and/or french fries does and it works well. Experiment with blanching temperatures and liquids to see what works best." />
  <row Id="4699" PostHistoryTypeId="2" PostId="2654" RevisionGUID="d2179f5b-fe93-4910-b63d-1720f21181af" CreationDate="2010-07-21T18:15:03.817" UserId="1019" Text="The title pretty much says it all, how does food cook differently on an open top grill than a covered one?" />
  <row Id="4700" PostHistoryTypeId="1" PostId="2654" RevisionGUID="d2179f5b-fe93-4910-b63d-1720f21181af" CreationDate="2010-07-21T18:15:03.817" UserId="1019" Text="How does food cook differently on an open top grill than a covered one?" />
  <row Id="4701" PostHistoryTypeId="3" PostId="2654" RevisionGUID="d2179f5b-fe93-4910-b63d-1720f21181af" CreationDate="2010-07-21T18:15:03.817" UserId="1019" Text="&lt;grilling&gt;" />
  <row Id="4702" PostHistoryTypeId="2" PostId="2655" RevisionGUID="e810b29a-a98d-49d7-a4e3-e3c74ef8fc82" CreationDate="2010-07-21T18:24:13.800" UserId="218" Text="It's the difference between radiant heat, and convective heat.&#xD;&#xA;&#xD;&#xA;Radiant heat is great for searing, and is produced by your charcoal/burners.&#xD;&#xA;&#xD;&#xA;Convective heat is just as good for cooking, but you're not going to get the delicious crust." />
  <row Id="4703" PostHistoryTypeId="5" PostId="2634" RevisionGUID="b9c47ffa-eadc-419e-8be7-a59c5972280b" CreationDate="2010-07-21T18:24:22.550" UserId="178" Comment="edited body" Text="Well, you don't need to spend hundreds of dollars, but you might need to put in more elbow grease. You can get a hand-crank meat grinder for about $30 or so and a manual sausage stuffer for about the same. You could save on the grinder if you have a food processor or blender that can have its way with the meat." />
  <row Id="4704" PostHistoryTypeId="2" PostId="2656" RevisionGUID="d469798d-9bca-4090-8102-c25c09fca205" CreationDate="2010-07-21T18:27:14.930" UserId="990" Text="Sheet gelatin. Commercial bakeries use sheet gelatin to make large quantities of gelled foods such as jello. It's perfectly edible and neutrally flavored. " />
  <row Id="4705" PostHistoryTypeId="2" PostId="2657" RevisionGUID="59e005ef-c87a-498a-9123-ebd53f2bd664" CreationDate="2010-07-21T18:28:26.503" UserId="1238" Text="I believe it is kind of like the difference between broiling and baking. &quot;Open top grill&quot; only cooks from underneath (kind of like broiling but not from above). Baked or &quot;covered&quot; grill will distribute the heat more evenly.&#xD;&#xA;&#xD;&#xA;For more information see: http://www.epicurious.com/articlesguides/howtocook/primers/grilling_lightingandgrilling&#xD;&#xA;&#xD;&#xA;That's where I double checked my assumption and got the metaphor of broiling and baking." />
  <row Id="4706" PostHistoryTypeId="2" PostId="2658" RevisionGUID="f6e5b504-f4d0-4d8c-a447-0e0a27115ca5" CreationDate="2010-07-21T18:30:28.793" UserId="67" Text="A few things that can help, if it's not an issue with fat like @Aaronut suggested:&#xD;&#xA;&#xD;&#xA;* Tomato paste.  Yes, I know it's a sacrelige, but it'll act as a thickener.&#xD;&#xA;* Take the pasta out before it's gotten to al dente, and finish cooking it in the sauce; the pasta will absorb any extra liquid, and help to thicken the sauce.&#xD;&#xA;* Do *not* rinse off the pasta after you drain it.  Way too many people do, and it washes off the starch that you want for the sauce to bind to the pasta properly, and may introduce extra water.&#xD;&#xA;" />
  <row Id="4707" PostHistoryTypeId="5" PostId="2655" RevisionGUID="4c461722-96ed-4960-9abe-d49ac2eb562b" CreationDate="2010-07-21T18:33:39.740" UserId="218" Comment="added 232 characters in body" Text="It's the difference between radiant heat, and convective heat.&#xD;&#xA;&#xD;&#xA;Radiant heat is great for searing, and is produced by your charcoal/burners. You're always going to have (approximately) the same amount of radiant heat, regardless of whether the top is up or down.&#xD;&#xA;&#xD;&#xA;Convective heat is just as good for cooking, but you're not going to get the delicious crust. When you have the grill covered, you're going to get a lot more convective heat, and uncovered, a lot less.&#xD;&#xA;" />
  <row Id="4708" PostHistoryTypeId="2" PostId="2659" RevisionGUID="3788302f-a738-4070-b60b-2808d1c25554" CreationDate="2010-07-21T18:34:02.967" UserId="611" Text="I won't go into the physics of it, because it's not terribly interesting.&#xD;&#xA;Basically, on an open grill, you're heating up one side of whatever it is you're cooking, and letting heat escape from the other side. The flame itself is also hotter, because of the better airflow.&#xD;&#xA;&#xD;&#xA;When you close the grill, the fire itself is cooler (still enough to burn you though), but the heat remains locked in the grill. That way you get a more even cooking, and it's actually a bit faster, because the environment of the food is much hotter than it would be in open air.&#xD;&#xA;&#xD;&#xA;There is also a secondary effect, where closing the grill traps some of the smoke in, and gives a smoky flavour to the food." />
  <row Id="4709" PostHistoryTypeId="2" PostId="2660" RevisionGUID="efb4b7a8-7c92-47fc-9b6a-125a8edc55cf" CreationDate="2010-07-21T18:44:19.483" UserId="215" Text="All these answers are basically correct.  Something to add.  I have found that covering the bottom of whatever pan you are using (except the wok or other round bottoms) with kernels (so that the kernels are evenly distributed and there are no kernels on top of one another) just so it is covered, but no more, the volume of corn, once popped, is close to the top.&#xD;&#xA;&#xD;&#xA;Also, a neat change of pace for a topping:  nutritional yeast ;--)" />
  <row Id="4710" PostHistoryTypeId="2" PostId="2661" RevisionGUID="e82cfe08-8561-4c5c-ae81-df3c2647d503" CreationDate="2010-07-21T18:55:04.500" UserId="20" Text="I think the title says it all. I'm about to make some sausages and need a casing." />
  <row Id="4711" PostHistoryTypeId="1" PostId="2661" RevisionGUID="e82cfe08-8561-4c5c-ae81-df3c2647d503" CreationDate="2010-07-21T18:55:04.500" UserId="20" Text="for making sausages what are the benefits  of using natural casing?" />
  <row Id="4712" PostHistoryTypeId="3" PostId="2661" RevisionGUID="e82cfe08-8561-4c5c-ae81-df3c2647d503" CreationDate="2010-07-21T18:55:04.500" UserId="20" Text="&lt;technique&gt;&lt;meat&gt;" />
  <row Id="4713" PostHistoryTypeId="2" PostId="2662" RevisionGUID="0f780f0e-294d-42bf-a222-cd0e56a70599" CreationDate="2010-07-21T18:55:22.020" UserId="990" Text="Leaving the pan in the oven a few extra minutes will help with the flaky top. Also, try combining the ingredients less vigorously. Less gluten means a flakier consistency overall." />
  <row Id="4714" PostHistoryTypeId="2" PostId="2663" RevisionGUID="d069e345-cd3c-496a-91ed-076d6f6985a8" CreationDate="2010-07-21T19:02:33.707" UserId="296" Text="Check out [this PDF][1] called 'Texture: A Hydrocolloid Recipe Collection'. It has some recipes for various types of spaghetti using [agar][2] and other gelatinous substances. [Hydrocolloids themselves are also fairly interesting.][3]&#xD;&#xA;&#xD;&#xA;They suggest using a syringe to make your strands of spaghetti. It may be time consuming, but I could see it working. &#xD;&#xA;&#xD;&#xA;I like your ideas for flavors! Perhaps mushroom bisque/broth flavored noodles with a beef stroganoff sauce.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://khymos.org/hydrocolloid-recipe-collection-v2.3.pdf&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Hydrocolloid#Hydrocolloids" />
  <row Id="4715" PostHistoryTypeId="5" PostId="2663" RevisionGUID="05f26b10-711e-4a6e-890f-881e6bf52e11" CreationDate="2010-07-21T19:08:12.947" UserId="296" Comment="added 57 characters in body" Text="Check out [this PDF][1] called 'Texture: A Hydrocolloid Recipe Collection'. It has some recipes for various types of spaghetti using [agar][2] and other hydrocolloids. Since agar tends to dissolve under heat, it also has a recipe to make noodles with methyl cellulose which gels when heated.&#xD;&#xA;&#xD;&#xA;They suggest using a syringe to make your strands of spaghetti. It may be time consuming, but I could see it working. &#xD;&#xA;&#xD;&#xA;I like your ideas for flavors! Perhaps mushroom bisque/broth flavored noodles with a beef stroganoff sauce.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://khymos.org/hydrocolloid-recipe-collection-v2.3.pdf&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Hydrocolloid#Hydrocolloids" />
  <row Id="4716" PostHistoryTypeId="2" PostId="2664" RevisionGUID="13af12ef-69ed-4b93-9051-a0f9b91f9473" CreationDate="2010-07-21T19:09:27.950" UserId="812" Text="I've always learnt that you add the wet ingredients to the dry ones.&#xD;&#xA;&#xD;&#xA;Looking at some recipes:&#xD;&#xA;&#xD;&#xA;&quot;Combine the dry ingredients, the flour ... Add the other wet ingredients, melted butter ...&quot;&#xD;&#xA;&#xD;&#xA;&quot;Pour wet ingredients into dry and mix until just combined&quot;&#xD;&#xA;&#xD;&#xA;&quot;Mix dry ingredients together, Mix wet ingredients together, and Combine wet and dry together and bake!&quot;&#xD;&#xA;&#xD;&#xA;&quot;Make a well in the dry ingredients and then pour the wet ingredients into the well and mix&quot;&#xD;&#xA;&#xD;&#xA;Is there a reason to always add wet to dry and not the other way around?&#xD;&#xA;&#xD;&#xA;Are there any types of recipes that , in fact, reverse the order?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4717" PostHistoryTypeId="1" PostId="2664" RevisionGUID="13af12ef-69ed-4b93-9051-a0f9b91f9473" CreationDate="2010-07-21T19:09:27.950" UserId="812" Text="Order of combining wet and dry ingredients when baking" />
  <row Id="4718" PostHistoryTypeId="3" PostId="2664" RevisionGUID="13af12ef-69ed-4b93-9051-a0f9b91f9473" CreationDate="2010-07-21T19:09:27.950" UserId="812" Text="&lt;baking&gt;" />
  <row Id="4719" PostHistoryTypeId="2" PostId="2665" RevisionGUID="57ee757a-4e62-4801-83a1-776b3275366c" CreationDate="2010-07-21T19:10:10.850" UserId="403" Text="If you're planning to smoke your sausages, natural casings will allow for greater smoke penetration than many non-natural casings, and they won't impart any odd flavors of their own to the meat. That said, when you first open a container of natural casings, they may have a strong smell because of gas build-up; let them air out (in the fridge!) and they'll be fine." />
  <row Id="4720" PostHistoryTypeId="2" PostId="2666" RevisionGUID="ed96f36b-c2d8-4f0e-953b-dfdd767c3ed6" CreationDate="2010-07-21T19:12:44.480" UserId="27" Text="I've encountered a Martha Stewart recipe for [Coconut Cupcakes][1] that has you add the dry to the wet. You mix the butter, sugar, eggs and vanilla together (wet ingredients). Then alternating you add the dry ingredients and buttermilk to the wet.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.marthastewartweddings.com/recipe/candies-cakes-and-cookies-coconut-cupcakes" />
  <row Id="4721" PostHistoryTypeId="2" PostId="2667" RevisionGUID="cbf2da09-5653-4147-a534-efbf65b98d04" CreationDate="2010-07-21T19:14:45.583" UserId="990" Text="The dry ingredients are lighter, less dense, and less viscous than the wet, which means they'll have a tendency to float on top of the wet. The dry ingredients that come in contact with the wet will form a sort-of skin, preventing the wet from distributing throughout the dry. You end up with clumps of dry, unmixed, and (ultimately) uncooked dry ingredients.&#xD;&#xA;&#xD;&#xA;Pouring wet into dry forces agitation and more uniform distribution." />
  <row Id="4722" PostHistoryTypeId="2" PostId="2668" RevisionGUID="4e842e73-56f1-49d5-ae05-b491403358d9" CreationDate="2010-07-21T19:15:20.107" Text="For Chinese, look at *Betty Crocker's Chinese Cookbook*, by Leeann Chin. It's not the complete Tome like *Mastering*, but it will get you started. I see there is a different tile, *Betty Crocker's New Chinese Cookbook*, which I take to be a revision, but I've never seen it." />
  <row Id="4723" PostHistoryTypeId="2" PostId="2669" RevisionGUID="18d68647-2f80-4c3b-a669-21d6a6c0e02e" CreationDate="2010-07-21T19:16:48.590" UserId="990" Text="[Starch gelatinization][1]. Not sure if it'll work, but it won't melt at high temperatures. Might be worth experimenting with.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Starch_gelatinization" />
  <row Id="4724" PostHistoryTypeId="2" PostId="2670" RevisionGUID="f27b3b95-39d6-4998-ba04-fc8009f94f24" CreationDate="2010-07-21T19:24:14.907" UserId="1201" Text="I always end up referring back to the *Larousse Gastronimique* (I have several different editions), *The Professional Chef* (which is the Culinary Institute of America textbook), and Jacque Pepin's *Complete Techniques*. Harold McGee's *On Food and Cooking* is a fantastic book, but I don't find myself referring to it much when I'm actually cooking something." />
  <row Id="4725" PostHistoryTypeId="16" PostId="2670" RevisionGUID="f27b3b95-39d6-4998-ba04-fc8009f94f24" CreationDate="2010-07-21T19:24:14.907" UserId="-1" />
  <row Id="4726" PostHistoryTypeId="2" PostId="2671" RevisionGUID="33660f6b-688c-4a20-9b0f-cbe7571540ab" CreationDate="2010-07-21T19:32:45.620" UserId="1201" Text="Ruhlman, Bourdain, and Steingarten, as others have mentioned. Alan Richman's *Fork It Over*, is also really good, especially the chapters on BBQ, and the decline of the Jewish delicatessen." />
  <row Id="4727" PostHistoryTypeId="16" PostId="2671" RevisionGUID="33660f6b-688c-4a20-9b0f-cbe7571540ab" CreationDate="2010-07-21T19:32:45.620" UserId="-1" />
  <row Id="4730" PostHistoryTypeId="2" PostId="2673" RevisionGUID="855896c6-8db4-437a-8cdd-816752b78f33" CreationDate="2010-07-21T19:48:21.917" UserId="1252" Text="When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough prepared? How do I find out?&#xD;&#xA;" />
  <row Id="4731" PostHistoryTypeId="1" PostId="2673" RevisionGUID="855896c6-8db4-437a-8cdd-816752b78f33" CreationDate="2010-07-21T19:48:21.917" UserId="1252" Text="Small black specks on wok food" />
  <row Id="4732" PostHistoryTypeId="3" PostId="2673" RevisionGUID="855896c6-8db4-437a-8cdd-816752b78f33" CreationDate="2010-07-21T19:48:21.917" UserId="1252" Text="&lt;wok&gt;" />
  <row Id="4735" PostHistoryTypeId="5" PostId="2671" RevisionGUID="5dba1dfd-2ad4-48e1-b257-725dd772a984" CreationDate="2010-07-21T19:58:59.487" UserId="1201" Comment="deleted 1 characters in body" Text="Ruhlman, Bourdain, and Steingarten, as others have mentioned. Alan Richman's *Fork It Over* is also really good, especially the chapters on BBQ, and the decline of the Jewish delicatessen." />
  <row Id="4736" PostHistoryTypeId="2" PostId="2675" RevisionGUID="720207b0-a49e-4be9-a084-1184852fe40a" CreationDate="2010-07-21T19:59:48.893" UserDisplayName="Kokori" Text="This could be either just soot - but assuming you clean your wok well between uses, it might be that the anti-sticking layer is coming off. If it's the latter, replace the wok - this stuff is pretty toxic when ingested. " />
  <row Id="4738" PostHistoryTypeId="2" PostId="2677" RevisionGUID="cbfb11a9-4fc9-4542-9f6e-f398f6de6879" CreationDate="2010-07-21T20:24:29.660" UserId="999" Text="It's not exactly a &quot;dish,&quot; but I love to put sliced cucumber on sandwiches in place of lettuce.  The cucumber gives a nice crunchy texture." />
  <row Id="4739" PostHistoryTypeId="6" PostId="2673" RevisionGUID="7940c933-b99b-4e5d-b5bf-c3d2133cb6e4" CreationDate="2010-07-21T20:26:01.543" UserId="20" Comment="edited tags" Text="&lt;equipment&gt;&lt;wok&gt;" />
  <row Id="4740" PostHistoryTypeId="6" PostId="650" RevisionGUID="8c6f9941-f0f6-4c76-b262-b6de81bc4538" CreationDate="2010-07-21T20:27:12.557" UserId="20" Comment="edited tags" Text="&lt;technique&gt;&lt;baking&gt;&lt;blind-baking&gt;" />
  <row Id="4741" PostHistoryTypeId="2" PostId="2678" RevisionGUID="ae44b2a3-a4a7-4c28-8530-b4000cbf8672" CreationDate="2010-07-21T20:49:02.707" UserId="771" Text="I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the excess marinade, and now can't seem to get the wok clean, not even when putting it through the dishwasher (it is dishwasher safe). What can I do to clean it off that won;t affect the anodised coating?" />
  <row Id="4742" PostHistoryTypeId="1" PostId="2678" RevisionGUID="ae44b2a3-a4a7-4c28-8530-b4000cbf8672" CreationDate="2010-07-21T20:49:02.707" UserId="771" Text="How should I clean anodised cookware?" />
  <row Id="4743" PostHistoryTypeId="3" PostId="2678" RevisionGUID="ae44b2a3-a4a7-4c28-8530-b4000cbf8672" CreationDate="2010-07-21T20:49:02.707" UserId="771" Text="&lt;cleaning&gt;&lt;wok&gt;" />
  <row Id="4751" PostHistoryTypeId="2" PostId="2682" RevisionGUID="97fd86c8-ec62-4988-9eba-2c4041a607ca" CreationDate="2010-07-21T21:08:20.290" UserId="210" Text="To get the marinade off I would fill the wok with water until all of the offending marinade is covered, then I would boil the water in the wok.  This will probably be enough to get the marinade off, or at least loosen it so you can wash it off.   &#xD;&#xA;&#xD;&#xA;In general though hard anodised cookware should be cleanable with a scourer and a bit of elbow grease." />
  <row Id="4752" PostHistoryTypeId="2" PostId="2683" RevisionGUID="56f8e1cd-6a35-44b6-a1fb-72c8e458e899" CreationDate="2010-07-21T21:27:09.230" UserId="7092" Text="When I mix mortar for stone work in the wheelbarrow, I put the water in first then add the cement, mix it in, then the lime, mix it in, then the sand and adjust the mix to get the consistency I want.  The reason I do this is to keep the dry ingredients from sticking in pockets in the corners of the barrow.&#xD;&#xA;&#xD;&#xA;With cooking or baking, we have really nice tools to scrape the sides and bottom of the mixing bowl, removing any chance of having pockets of unmixed dry ingredients anywhere.&#xD;&#xA;&#xD;&#xA;When we pour the wet on top of the dry the dust expelled during the mixing process is reduced.&#xD;&#xA;&#xD;&#xA;It may produce a better distributed mix to add the wet to the dry, for example when I make pancake or waffle batter I put the egg and milk mixture on a well in the dry stuff and then add the melted butter.  If I did that first, the milk mix, cooling the melted butter might make it clump up a bit before I could get the dry stuff stirred down into it.  When I put the wet on the dry, I always mix immediately, incorporating the wet well into the dry before any separation occurs.&#xD;&#xA;&#xD;&#xA;Seems like when I was a baker (a long time ago) we added the wet ingredients to the big commercial mixers first and then added the pre formulated dry concoctions a bit at a time as the dry became incorporated with the wet.  Which is the same way we used to make mortar using a small cement mixer.&#xD;&#xA;&#xD;&#xA;Other than as noted above, have never run across a regular cook book recipe that calls for adding dry to wet....at least that I can recall.&#xD;&#xA;&#xD;&#xA;Actually never thought about it before, hope this helps." />
  <row Id="4753" PostHistoryTypeId="2" PostId="2684" RevisionGUID="19432266-afcd-484b-8b1e-ea4a47baa4d9" CreationDate="2010-07-21T21:37:50.773" UserId="7092" Text="In cookeries that use woks, they immediately put water into the wok (from a faucet built right into the stove area) and boil it, using a bamboo whisk to clean up the junk.  Possibly some type of oil or one of those new orange based cleaning solvents (have heard of something called goo gone) would work.  Wouldn't suggest oven cleaner, as I think most of those contain lye, which dissolves aluminum.  Anything abrasive will also take off the very thin layer of anodization.  Good luck." />
  <row Id="4754" PostHistoryTypeId="2" PostId="2685" RevisionGUID="99ab9c39-a61e-41cb-9a92-8563f009016b" CreationDate="2010-07-21T21:47:30.353" UserId="7092" Text="Non stick is a bad choice for a stove top wok as the temperatures produced can exceed the acceptable temperature range of the coating; if you have one of the electric plug in woks, they don't get hot enough to do a good job.  In either case, get a steel wok, you can see if it's clean, and sand it or steel wool it or use abrasives on it if it gets messed up and you can get it red hot without damage.&#xD;&#xA;&#xD;&#xA;Really really cheap ones work just as good as the expensive ones, just make sure they come with a burner ring." />
  <row Id="4755" PostHistoryTypeId="2" PostId="2686" RevisionGUID="fe5b4305-fc7c-41e2-8ffd-6150f11f7925" CreationDate="2010-07-21T21:48:13.580" UserId="1259" Text="I learned how to cook from a book, and I could barely make toast when I started. While cooking classes can be very useful, I'd suggest nothing more than supplementing your own journey with them. If you cook out of a *good* book 7 nights a week, you'll learn quickly. My recomendation would be [The Best Recipe][1]. &#xD;&#xA;&#xD;&#xA;The advantage of this book is that there is a substantial discussion of why certain techniques are used and how they came out better than other techniques or ingredient combinations. Reading this before making each dish will help you learn WHY you cook a certain way rather than just HOW to follow a recipe. After a while, you'll find that you can cook without the book because you understand why the different steps are important. But if you pick up a lousy book, you'll have a much harder time getting there. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388" />
  <row Id="4757" PostHistoryTypeId="2" PostId="2688" RevisionGUID="f1ac5037-8414-40a6-b0ab-80004eddb6f0" CreationDate="2010-07-21T22:05:15.570" UserId="1259" Text="I want to make a dessert that simulates a salmon roe sushi (like [this][1]) using rice pudding and spherified melon juice with a chocolate &quot;seaweed&quot; wrapping. But I can't figure out how to make the seaweed convincing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://xorsyst.com/wp-content/uploads/2008/09/chocolate-sushi-roe.jpg" />
  <row Id="4758" PostHistoryTypeId="1" PostId="2688" RevisionGUID="f1ac5037-8414-40a6-b0ab-80004eddb6f0" CreationDate="2010-07-21T22:05:15.570" UserId="1259" Text="How can I make a chocolate cup that looks like the seaweed on a sushi roll?" />
  <row Id="4759" PostHistoryTypeId="3" PostId="2688" RevisionGUID="f1ac5037-8414-40a6-b0ab-80004eddb6f0" CreationDate="2010-07-21T22:05:15.570" UserId="1259" Text="&lt;sushi&gt;&lt;dessert&gt;&lt;chocolate&gt;" />
  <row Id="4760" PostHistoryTypeId="6" PostId="2688" RevisionGUID="2d44d898-dfad-4ce6-b9f9-eb08d376eeed" CreationDate="2010-07-21T22:17:00.927" UserId="210" Comment="edited tags" Text="&lt;technique&gt;&lt;sushi&gt;&lt;dessert&gt;&lt;chocolate&gt;" />
  <row Id="4761" PostHistoryTypeId="4" PostId="979" RevisionGUID="2770ce31-5427-49f5-a0ad-df897478b726" CreationDate="2010-07-21T22:39:26.490" UserId="86" Comment="Cinque points out that &quot;worthwhile&quot; is an inherently personal thing..." Text="Is zesting lemons effective when making lemonade?" />
  <row Id="4763" PostHistoryTypeId="2" PostId="2690" RevisionGUID="d804665d-2d27-4612-ad63-bd1aceeae53c" CreationDate="2010-07-21T23:08:46.260" UserId="266" Text="As the title says...&#xD;&#xA;&#xD;&#xA;I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients.  I go with the line of reasoning that doing it this way gives the oil less time to burn, thinking that if you do it the other way, by the time the pan _and_ oil has heated up, the oil could already be starting to burn.&#xD;&#xA;&#xD;&#xA;I've never experimented, but I think this is more of an issue with electric stoves since you can modulate the heat more quickly with gas, ie turn it off if the oil's starting to smoke." />
  <row Id="4764" PostHistoryTypeId="1" PostId="2690" RevisionGUID="d804665d-2d27-4612-ad63-bd1aceeae53c" CreationDate="2010-07-21T23:08:46.260" UserId="266" Text="Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?" />
  <row Id="4765" PostHistoryTypeId="3" PostId="2690" RevisionGUID="d804665d-2d27-4612-ad63-bd1aceeae53c" CreationDate="2010-07-21T23:08:46.260" UserId="266" Text="&lt;technique&gt;&lt;frying&gt;&lt;oil&gt;" />
  <row Id="4766" PostHistoryTypeId="16" PostId="2690" RevisionGUID="d804665d-2d27-4612-ad63-bd1aceeae53c" CreationDate="2010-07-21T23:08:46.260" UserId="266" />
  <row Id="4767" PostHistoryTypeId="5" PostId="2688" RevisionGUID="e104a427-fdb7-49d3-840f-a4287eeff6c6" CreationDate="2010-07-21T23:18:47.803" UserId="86" Comment="Links to sites that don't allow hotlinking suck. Moved to imageshack, left original link as a crappy sort of citation." Text="I want to make a dessert that simulates a salmon roe sushi (like [this][1]) using rice pudding and spherified melon juice with a chocolate &quot;seaweed&quot; wrapping. But I can't figure out how to make the seaweed convincing.&#xD;&#xA;&#xD;&#xA;![I can't believe it's not roe!][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://xorsyst.com/wp-content/uploads/2008/09/chocolate-sushi-roe.jpg&#xD;&#xA;  [2]: http://img812.imageshack.us/img812/9750/chocolatesushiroe.jpg" />
  <row Id="4768" PostHistoryTypeId="2" PostId="2691" RevisionGUID="11befe89-f42d-4ee7-8350-f9e54fe49ef5" CreationDate="2010-07-21T23:22:41.183" UserId="557" Text="Heat the pan first so you reduce the risk of kitchen absent-mindedness leading to your walking away from a pan of oil over a fire. If the pan is hot, then sautee quantities of oil will get hot basically immediately and you're ready to start cooking.&#xD;&#xA;&#xD;&#xA;Don't get the pan *too* hot, of course." />
  <row Id="4769" PostHistoryTypeId="16" PostId="2691" RevisionGUID="11befe89-f42d-4ee7-8350-f9e54fe49ef5" CreationDate="2010-07-21T23:22:41.183" UserId="-1" />
  <row Id="4770" PostHistoryTypeId="2" PostId="2692" RevisionGUID="e627b6e6-e5ab-4ac6-a0d9-e90cb129dc43" CreationDate="2010-07-21T23:28:18.833" UserId="689" Text="What herbs and spices should a new cook purchase? &#xD;&#xA;&#xD;&#xA;These should be versatile herbs and spices that are used in many dishes. " />
  <row Id="4771" PostHistoryTypeId="1" PostId="2692" RevisionGUID="e627b6e6-e5ab-4ac6-a0d9-e90cb129dc43" CreationDate="2010-07-21T23:28:18.833" UserId="689" Text="What herbs and spices should a beginner cook have?" />
  <row Id="4772" PostHistoryTypeId="3" PostId="2692" RevisionGUID="e627b6e6-e5ab-4ac6-a0d9-e90cb129dc43" CreationDate="2010-07-21T23:28:18.833" UserId="689" Text="&lt;spices&gt;&lt;herbs&gt;" />
  <row Id="4773" PostHistoryTypeId="2" PostId="2693" RevisionGUID="59ef408a-a9ef-489e-900a-a0de73f6ff30" CreationDate="2010-07-21T23:33:36.203" UserId="689" Text="Besides using it as a thickener for stews, soups, etc, how can I use up my corn flour?" />
  <row Id="4774" PostHistoryTypeId="1" PostId="2693" RevisionGUID="59ef408a-a9ef-489e-900a-a0de73f6ff30" CreationDate="2010-07-21T23:33:36.203" UserId="689" Text="What are other uses for corn flour?" />
  <row Id="4775" PostHistoryTypeId="3" PostId="2693" RevisionGUID="59ef408a-a9ef-489e-900a-a0de73f6ff30" CreationDate="2010-07-21T23:33:36.203" UserId="689" Text="&lt;flour&gt;&lt;alternative&gt;" />
  <row Id="4776" PostHistoryTypeId="2" PostId="2694" RevisionGUID="c486ff46-2213-44f4-a5e0-0ea2d182f575" CreationDate="2010-07-21T23:34:18.170" UserId="67" Text="It depends -- &#xD;&#xA;&#xD;&#xA;If it's non-stick, I *always* add the oil early, so I have a warning system if the pan's getting too hot.&#xD;&#xA;&#xD;&#xA;For other surfaces, I let the pan heat up before adding the oil.&#xD;&#xA;&#xD;&#xA;If I'm not yet ready to use the pan, I typically won't put it on high heat -- I'll put it on medium or medium high (electric stove), so I have less of a chance of overheating the pan (causing instant smoke/burning when I'm ready to use it), but don't have to wait as long for it to get to the optimal heat." />
  <row Id="4777" PostHistoryTypeId="16" PostId="2694" RevisionGUID="c486ff46-2213-44f4-a5e0-0ea2d182f575" CreationDate="2010-07-21T23:34:18.170" UserId="-1" />
  <row Id="4778" PostHistoryTypeId="5" PostId="2621" RevisionGUID="4dbb027e-eab7-41e1-b69f-c3099149abd3" CreationDate="2010-07-21T23:36:40.070" UserId="982" Comment="added 141 characters in body" Text="Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity while making his sushi rice. Wow! My kind of guy!&#xD;&#xA;&#xD;&#xA;There is a 'how much water with your rice' conversation on this site, one that basically said &quot;get a great Zojirushi,&quot; but I'd like to hear from an expert sushi rice cooker -- can anyone explain to me a formula or set of considerations for making really great sushi rice? I'm thinking of the sort of thing taught sushi chefs at the Japanese equivalent of the CIA, if there is such a thing. &#xD;&#xA;&#xD;&#xA;Here is a link mentioning ambient humidity as a concern for rice cooking: http://www.mail-archive.com/ugandanet@kym.net/msg13272.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4779" PostHistoryTypeId="2" PostId="2695" RevisionGUID="9f3a21b6-5277-4dfb-8a46-3874015fcec2" CreationDate="2010-07-21T23:44:17.187" UserId="1208" Text="Cumin, Coriander, (Garlic and onions), salt, pepper, chili powder, hing (not sure what it is in English), Oregano, Basil, and Thyme.&#xD;&#xA;&#xD;&#xA;You can make just about any simple (and tasty curry) as well as pasta, and nice steaks." />
  <row Id="4780" PostHistoryTypeId="2" PostId="2696" RevisionGUID="8842e673-652f-4fcc-b347-8370e6d44d0a" CreationDate="2010-07-21T23:47:50.673" UserId="67" Text="Whatever you like the taste of ... or you won't use them, and they'll just go unused in the back of your cabinet.  (like the taragon that I got years ago ... ick ... or cilantro / fresh corriander ... or corriander seed ... or rosemary)&#xD;&#xA;&#xD;&#xA;As you're starting out, I wouldn't worry about trying to get lots of spices / herbs ... I'd either add to my spice rack as I need them, or even use blends (eg, curry powder, italian seasoning, adobo)&#xD;&#xA;&#xD;&#xA;I'm also going to assume that anyone's answer is going to be based in what sort of cuisine they mostly cook -- if I was mostly doing Indian food, I'd need a completely different collection than for Italian, etc.&#xD;&#xA;&#xD;&#xA;(note : assuming dried herbs, and stuff that has a decent shelf life)&#xD;&#xA;" />
  <row Id="4781" PostHistoryTypeId="16" PostId="2696" RevisionGUID="8842e673-652f-4fcc-b347-8370e6d44d0a" CreationDate="2010-07-21T23:47:50.673" UserId="67" />
  <row Id="4782" PostHistoryTypeId="2" PostId="2697" RevisionGUID="0b69d084-6dfe-4f72-bc0a-c1ad0c5d3557" CreationDate="2010-07-21T23:48:10.783" UserId="982" Text="Well, it depends on what you're cooking... Here's what I'd suggest as the basics&#xD;&#xA;&#xD;&#xA;All around / Fresh:&#xD;&#xA;&#xD;&#xA; - Garlic&#xD;&#xA; - Onion (white)&#xD;&#xA; - Thyme&#xD;&#xA; - Basil (in season)&#xD;&#xA; - Flat Parsley&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;All around / Dried and other:&#xD;&#xA;&#xD;&#xA;- Rosemary&#xD;&#xA;- Greek Oregano&#xD;&#xA;- Kosher Salt&#xD;&#xA;- Whole Black Pepper&#xD;&#xA;- Flaked Red Pepper&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;This is a pretty versatile list for American and European cooking and I wouldn't be dismayed to walk into a rental house's kitchen if I saw the above. From there, you might add regional spices:&#xD;&#xA;&#xD;&#xA;Chinese:&#xD;&#xA;&#xD;&#xA;- Ginger Root&#xD;&#xA;- Oyster Sauce&#xD;&#xA;- Dark and Light Soy&#xD;&#xA;- Rice Wine&#xD;&#xA;&#xD;&#xA;Baking:&#xD;&#xA;&#xD;&#xA;- Cinnamon&#xD;&#xA;- White Sugar&#xD;&#xA;- Brown Sugar&#xD;&#xA;- Vanilla&#xD;&#xA;- Baking Powder&#xD;&#xA;- Baking Soda&#xD;&#xA;- Baking Chocolate, bar form&#xD;&#xA;&#xD;&#xA;If you've got all that, you've got a start at a pretty flexible pantry.&#xD;&#xA;" />
  <row Id="4783" PostHistoryTypeId="5" PostId="784" RevisionGUID="cac5bfa5-093f-4124-99fd-bd1ec63ace42" CreationDate="2010-07-21T23:52:46.543" UserId="67" Comment="fixed spelling of 'dessert spoon' (not 'desert'); added 15 characters in body" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK) is superfine sugar (US)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is ??? (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* tea spoon (US) is dessert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4784" PostHistoryTypeId="2" PostId="2698" RevisionGUID="e276de64-b1f4-4f92-adae-5704ae018142" CreationDate="2010-07-21T23:56:28.393" UserId="557" Text="There are old cake frosting recipes made with corn flour (called &quot;cornstarch&quot; in the USA). You basically cook sugar, cornstarch, and flavorings. It ends up kind-of weird but it's seriously old-school.&#xD;&#xA;" />
  <row Id="4785" PostHistoryTypeId="2" PostId="2699" RevisionGUID="70932f23-96ff-4a58-b487-ff31b8e5857e" CreationDate="2010-07-22T00:01:55.217" UserId="20" Text="similar to how the [silver spoon][1] is considered (by some) to be the bible of Italian cooking&#xD;&#xA;&#xD;&#xA;[Vefa's Kitchen][2] is the equivalent for Greek food&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279756858&amp;sr=1-1&#xD;&#xA;  [2]: http://www.amazon.com/Vefas-Kitchen-Vefa-Alexiadou/dp/0714849294/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279756779&amp;sr=8-1" />
  <row Id="4786" PostHistoryTypeId="2" PostId="2700" RevisionGUID="1c033574-f137-499c-bee2-9d112d9647f5" CreationDate="2010-07-22T00:09:28.727" UserId="22" Text="Heat the pan first.&#xD;&#xA;&#xD;&#xA;In addition to all the things other people have mentioned, if the pan is slightly damp for whatever reason heating it dry first ensures the oil won't spit as it heats." />
  <row Id="4787" PostHistoryTypeId="16" PostId="2700" RevisionGUID="1c033574-f137-499c-bee2-9d112d9647f5" CreationDate="2010-07-22T00:09:28.727" UserId="-1" />
  <row Id="4788" PostHistoryTypeId="2" PostId="2701" RevisionGUID="a247c67e-702d-4c6a-a606-d06d0daf5df2" CreationDate="2010-07-22T00:13:02.340" UserId="1229" Text="If by effective you mean which drink is more quivering, then adding the lemon zest doesn't make much difference. I think it depends from personal taste.&#xD;&#xA;&#xD;&#xA;I am used to add lemon zest in some recipes to add a different taste to meat; I don't add to drinks. If I have to choose, I prefer to add lemon juice in drinks." />
  <row Id="4789" PostHistoryTypeId="2" PostId="2702" RevisionGUID="24cf8cc8-49ee-49f4-976d-f66cfc0fa791" CreationDate="2010-07-22T00:17:08.180" UserId="1229" Text="I use a pan that changes color when it's hot enough. I warm the pan first, and then I add the oil, or butter." />
  <row Id="4790" PostHistoryTypeId="16" PostId="2702" RevisionGUID="24cf8cc8-49ee-49f4-976d-f66cfc0fa791" CreationDate="2010-07-22T00:17:08.180" UserId="-1" />
  <row Id="4791" PostHistoryTypeId="2" PostId="2703" RevisionGUID="b600d6b4-223e-44b9-9f69-136e20cfdf45" CreationDate="2010-07-22T00:21:00.310" UserId="1229" Text="I use it to coat fish before to fry it." />
  <row Id="4792" PostHistoryTypeId="2" PostId="2704" RevisionGUID="2af3e832-ba66-45e2-bd4a-9bcc6d120268" CreationDate="2010-07-22T00:23:42.067" UserId="1195" Text="We love to using Baking Soda and water to gently clean cookware." />
  <row Id="4794" PostHistoryTypeId="2" PostId="2706" RevisionGUID="90143711-f190-4fd7-bec6-4ac99a2083a3" CreationDate="2010-07-22T00:47:20.850" UserId="1208" Text="I need a bit of variety and more simplicity in my cooking.  My 25 minute chicken curry is great, but it can get a bit frantic since I often leave cooking until I am very hungry (studying takes precedence over eating most days).  However, I can't live without fresh food.  Packaged stuff makes me feel sluggish after a few days.&#xD;&#xA;&#xD;&#xA;For veggies I usually sautee some spinach with salt, garlic and sesame, but I need a meat dish that I can prepare quickly in advance and preferably in large quantities.  I was thinking of a slow cooker, but I need a good recipe to go with that.  Any suggestions?&#xD;&#xA;&#xD;&#xA;I am fine with chopping up veggies etc earlier in the day, but I don't want to spend more than that in preparation.  Preferably, it's something that cooks all day and is ready when I get back from the department around 6 hours later." />
  <row Id="4795" PostHistoryTypeId="1" PostId="2706" RevisionGUID="90143711-f190-4fd7-bec6-4ac99a2083a3" CreationDate="2010-07-22T00:47:20.850" UserId="1208" Text="What is a simple and easy way to make a meat dish for a college student" />
  <row Id="4796" PostHistoryTypeId="3" PostId="2706" RevisionGUID="90143711-f190-4fd7-bec6-4ac99a2083a3" CreationDate="2010-07-22T00:47:20.850" UserId="1208" Text="&lt;meat&gt;&lt;slow-cooking&gt;&lt;cooking-time&gt;" />
  <row Id="4798" PostHistoryTypeId="2" PostId="2708" RevisionGUID="f34bf71c-c122-41c7-8395-574539ba3b85" CreationDate="2010-07-22T01:10:42.723" UserId="1229" Text="If the question is about cornmeal and not corn flour (corn starch?) then you could use it to make polenta.  A simple search will turn up the recipe and variations.  Good luck!" />
  <row Id="4799" PostHistoryTypeId="16" PostId="2695" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-22T01:23:48.387" UserId="8" />
  <row Id="4800" PostHistoryTypeId="16" PostId="2697" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-22T01:23:48.387" UserId="8" />
  <row Id="4801" PostHistoryTypeId="16" PostId="2692" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-22T01:23:48.387" UserId="8" />
  <row Id="4802" PostHistoryTypeId="2" PostId="2709" RevisionGUID="ba46aa9b-e765-493b-b559-241ac4565958" CreationDate="2010-07-22T01:39:46.303" UserId="649" Text="Doing a whole chicken in a slow cooker requires a little work, lots of cook time, and comes out so tender you can cut it with a plastic spoon.&#xD;&#xA;&#xD;&#xA;Buy a &quot;fryer&quot; size chicken (4 to 6 lbs), wash it, rub it down with olive oil, sprinkle on some spices (something like thyme &amp; pepper, etc), pour a little flavorful liquid (beer, cooking wine, or lemon juice) into the bottom of the slow cooker and leave the chicken inside to cook on low. You can do the prep in less than 5 minutes.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4803" PostHistoryTypeId="2" PostId="2710" RevisionGUID="0affd748-54dc-4463-b14f-619c051c0c0c" CreationDate="2010-07-22T01:44:09.803" UserId="67" Text="I'm not going to get into specific recipes, but I've done, or seen done in a slow cooker with good success:&#xD;&#xA;&#xD;&#xA;* Stew&#xD;&#xA;* Chili&#xD;&#xA;* Lasagne&#xD;&#xA;* Pot roast&#xD;&#xA;&#xD;&#xA;All of them require browning the meat first, however, so it's a fair it of work to prep in the morning.  (I guess you don't need to brown the meat for stew or pot roast first, but it's not going to give you the same sort of flavor).  There's plenty of slow cooker recipes online, or get a book like the [Fix it and Forget it Cookbook][1]&#xD;&#xA;&#xD;&#xA;Other things that I'd recommend for relatively quick cooking:&#xD;&#xA;&#xD;&#xA;* Meatloaf burgers : mix meatloaf, make into patties, wrap in wax paper, freeze in a zip-top bag; you can pull one out when you want, cook through as a burger/meatloaf, or break into tomato sauce for pasta.&#xD;&#xA;* Poached chicken : when chicken's on sale, poach some, shread it, and freeze it in zip-top bags; you can thaw it in salsa to make burritos or enchiladas, in a cream sauce to make chicken ala king, etc.&#xD;&#xA;* Stir fry : for extra speed, consider making it w/ noodles rather than rice; if you don't mind being in-authentic, once the stir-fry is almost done, toss in some water to cool the pan/wok, throw on a brick of ramen, slap a lid on, and wait 3 min.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fix-Forget-Cookbook-Dawn-Ranck/dp/1561483397" />
  <row Id="4804" PostHistoryTypeId="16" PostId="2710" RevisionGUID="0affd748-54dc-4463-b14f-619c051c0c0c" CreationDate="2010-07-22T01:44:09.803" UserId="67" />
  <row Id="4805" PostHistoryTypeId="4" PostId="2329" RevisionGUID="80ac5f87-9e28-4e87-bc98-e003e8fcc240" CreationDate="2010-07-22T01:44:32.580" UserId="1133" Comment="edited title" Text="Tips for grilling duck legs?" />
  <row Id="4806" PostHistoryTypeId="2" PostId="2711" RevisionGUID="ea533502-35f9-4aa4-af59-1239739c173e" CreationDate="2010-07-22T01:44:45.810" UserId="86" Text="If you're talking about masa harina (fine corn flour vs. the highly refined corn *starch* often used as a thickening or drying agent), then make atole or tortillas or tamales..." />
  <row Id="4807" PostHistoryTypeId="16" PostId="2711" RevisionGUID="ea533502-35f9-4aa4-af59-1239739c173e" CreationDate="2010-07-22T01:44:45.810" UserId="86" />
  <row Id="4808" PostHistoryTypeId="2" PostId="2712" RevisionGUID="1b738ee6-24d7-4a3b-b25f-a0e63b31de1a" CreationDate="2010-07-22T01:46:51.997" UserId="266" Text="I don't do much with chocolate, so I don't know if you can mold in it, but I think a mold made of crumpled and flattened tin foil would give a pretty convincing texture.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4809" PostHistoryTypeId="2" PostId="2713" RevisionGUID="764566c5-dd56-40b9-9c44-9002e9fbc8a3" CreationDate="2010-07-22T01:49:06.500" UserId="264" Text="A super simple dish that cooks on the stove is Chicken Adobo. &#xD;&#xA;&#xD;&#xA;It's a Filipino dish that you throw in some onions, a ton of garlic, chicken legs/thighs and some other stuff and cook it slow for a few hours. Goes with pretty much any veggie or side dish that you have on hand.&#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/recipes/2009/06/dinner-tonight-chicken-adobo-filipino-recipe.html" />
  <row Id="4812" PostHistoryTypeId="5" PostId="2709" RevisionGUID="4300be79-4113-48eb-a200-bf38a1786239" CreationDate="2010-07-22T02:04:44.870" UserId="649" Comment="How can you have a recipe without salt. Inconceivable!" Text="Doing a whole chicken in a slow cooker requires a little work, lots of cook time, and comes out so tender you can cut it with a plastic spoon.&#xD;&#xA;&#xD;&#xA;Buy a &quot;fryer&quot; size chicken (4 to 6 lbs), wash it, rub it down with olive oil, sprinkle on some spices (something like salt, thyme &amp; pepper, etc), pour a little flavorful liquid (beer, cooking wine, or lemon juice) into the bottom of the slow cooker and leave the chicken inside to cook on low. You can do the prep in less than 5 minutes.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4815" PostHistoryTypeId="2" PostId="2715" RevisionGUID="2e22c0d2-1291-4ced-8c12-5a3be15bb1e7" CreationDate="2010-07-22T02:18:04.323" UserId="982" Text="I strongly recommend Rena Salaman's book: &quot;The Greek Cook: Simple Seasonal Food.&quot; &#xD;&#xA;&#xD;&#xA;I've cooked my way through most of it, and it's 'authentic' but followable using American ingredients. I always feel like I'm eating at my thea's in Western Greece after eating a dinner cooked from the book. &#xD;&#xA;&#xD;&#xA;The book includes plenty of short essays on Greek approaches to food and eating; especially more village oriented eating.&#xD;&#xA;&#xD;&#xA;Anyway, all that to say, some of my happiest family meals have been eaten around food largely sourced from this book.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Greek-Cook-Simple-Seasonal-Food/dp/1903141060/" />
  <row Id="4816" PostHistoryTypeId="2" PostId="2716" RevisionGUID="2f767ee8-fc64-4ae8-8ea0-a55baad47b24" CreationDate="2010-07-22T02:18:44.573" UserId="295" Text="As yock explained, adding wet to dry is usually best.&#xD;&#xA;&#xD;&#xA;There are additional concerns with some of your examples.  Some baked goods (backing powder biscuits, cornbread) degrade quickly once moisture is introduced to the dry ingredients.  There's a point where good mixing degrades the end result.  Other times, not enough mixing may prevent the wet and dry from homogenizing properly.  Cakes and brownies can be touchy on the too-much/too-little spectrum.&#xD;&#xA;&#xD;&#xA;How moist the batter should be (the general ratio of wet:dry) can change the mixing method dramatically." />
  <row Id="4817" PostHistoryTypeId="6" PostId="2693" RevisionGUID="6badf1b4-c9f6-4184-9568-2892063a91fb" CreationDate="2010-07-22T02:24:45.667" UserId="152" Comment="edited tags" Text="&lt;flour&gt;&lt;alternative&gt;&lt;corn&gt;" />
  <row Id="4818" PostHistoryTypeId="5" PostId="2077" RevisionGUID="95057bcb-880f-4fb4-ac61-507c8094adef" CreationDate="2010-07-22T02:28:24.363" UserId="995" Comment="added 4 characters in body" Text="A couple of things that I saw on some of the posts. Do not add unburnt fuel to a fire, when you are smoking. This imparts a bitter flavor, while pork hides it some, a experienced BBQ'er will taste it immediately. On brisket and beef ribs, it will ruin it outright and make it inedible. As well you should let the fire burn until the smoke is almost clear vapor and is not bellowing smoke before you put your meat on. You should see wiffs of blue and gray smoke in the vapor this will impart a smooth smokey flavor into the meat. If you have to add fuel during the process, burn the fuel down until it is white ashed on all of it surface in an external vessel such as one of the charcoal burners or a smaller grill.&#xD;&#xA;&#xD;&#xA;The recommendation on putting a water pan over the fire, is good advice for direct heat where the meat sits directly above the fire. The reason being that once the grease starts to drip on the fire it is inevitably going to flare up and cause the temperature to skyrocket and meat to burn. Ensure that the pan is larger than the meat, so that it can catch all of the drippings and make sure that you keep water in it at all times. Adding some cider vinegar and apple juice will impart a nice flavor as well.&#xD;&#xA;&#xD;&#xA;Ideally if you are going to do any amount of smoking on a regular basis, you should invest in a smoker that has on offset box, smoking on a grill is always a more difficult proposition." />
  <row Id="4819" PostHistoryTypeId="2" PostId="2717" RevisionGUID="08b71a37-c078-43eb-b0a2-4e18f94e51b6" CreationDate="2010-07-22T02:30:08.133" UserId="649" Text="To grill a duck.&#xD;&#xA;&#xD;&#xA;Poke through the skin at 1 inch intervals so that the fat can drain easily.&#xD;&#xA;Use a drip pan filled with water directly underneath the duck to prevent flareups (make sure fire is not directly underneath the drip pan).&#xD;&#xA;Roast at 325 for 2-3 hours. Make sure internal temp is at least 165. Skin should be thin and crispy." />
  <row Id="4820" PostHistoryTypeId="2" PostId="2718" RevisionGUID="1a450d07-da0f-49db-ad44-fc3704132a9a" CreationDate="2010-07-22T02:33:06.333" UserId="295" Text="Always heat the oil with the pan.&#xD;&#xA;&#xD;&#xA;Heating pans dry damages the pans (especially non-stick ones).  Also, there are no warning signs that the pan is hot when you set something else on it or bump into it.&#xD;&#xA;&#xD;&#xA;Adding cold ingredients to hot pans also damages the pan, and can scald the ingredients.  Even oil.  If you guessed too hot, you can damage several things at once, including the meal.&#xD;&#xA;&#xD;&#xA;Oil doesn't significantly degrade through normal heating, and certainly not in a single heat cycle getting up to saute temperatures.  If the oil starts smoking (with nothing else in it) yes it's started to degrade but you're also a bit too warm.&#xD;&#xA;&#xD;&#xA;**Tip:**&#xD;&#xA;Add some minced garlic or scallions to the oil as it heats.  Gives you a nice base for sauteing, and lets you know the oil is up to temperature as they start to cook." />
  <row Id="4821" PostHistoryTypeId="16" PostId="2718" RevisionGUID="1a450d07-da0f-49db-ad44-fc3704132a9a" CreationDate="2010-07-22T02:33:06.333" UserId="-1" />
  <row Id="4822" PostHistoryTypeId="2" PostId="2719" RevisionGUID="cb9dad59-996e-44a9-b9e7-80284916db15" CreationDate="2010-07-22T02:38:51.403" UserId="995" Text="You would be surprised at what you can do with salt, pepper, garlic powder and onion powder. Other than salt the others are fairly forgiving. I would start with them and then move to the more savory bases like chili powder and curry. Then go wild you can do a lot with ginger and some of the more subtly used spices." />
  <row Id="4823" PostHistoryTypeId="16" PostId="2719" RevisionGUID="cb9dad59-996e-44a9-b9e7-80284916db15" CreationDate="2010-07-22T02:38:51.403" UserId="-1" />
  <row Id="4824" PostHistoryTypeId="2" PostId="2720" RevisionGUID="a373ff23-58c2-433a-83d3-d78dc58de8aa" CreationDate="2010-07-22T02:41:58.573" UserId="995" Text="I personally think the natural casing has a better texture more of a &quot;snap&quot; so to speak." />
  <row Id="4825" PostHistoryTypeId="2" PostId="2721" RevisionGUID="8ad53257-e37c-492e-b9a4-5a0725207ca3" CreationDate="2010-07-22T02:48:28.790" UserId="517" Text="Use a vegetable peeler to peel of large strips of rind. That way, it'll be easier to remove once you're done steeping. If you don't mind it being mildly alcoholic, steep them in vodka and then strain the vodka into the lemonade." />
  <row Id="4826" PostHistoryTypeId="2" PostId="2722" RevisionGUID="aa7bfaa3-65b4-4e30-9c41-88272171892f" CreationDate="2010-07-22T02:57:35.180" UserId="517" Text="Dry rice will have more or less water content dependant on the ambient humidity. If you want to test how much you have to account for this, take some rice during a humid day, weight, dry in a 200F oven for a few hours and then weigh again. " />
  <row Id="4827" PostHistoryTypeId="2" PostId="2723" RevisionGUID="cdbfc177-d7aa-4db2-835a-7497f2d81f99" CreationDate="2010-07-22T03:08:13.377" UserId="426" Text="The typical rule of thumb is that if it's a non-stick pan you do add a little oil to the pan first before heating.  Most manufacturers usually recommend this to extend the life of the non-stick coating.&#xD;&#xA;&#xD;&#xA;For regular pans (those without non-stick coating) you should heat them dry until you can feel the radiating from the surface when your hand is held about 6-inches above the bottom.  Add your oil at this point.  You'll actually need to use less oil because the same amount will spread across a greater surface area due to its decreased viscosity as it heats.  Plus you're oil will heat up instantly and when you add your food it's less inclined to stick.  Most people get impatient waiting for pans to heat (and in general) and this also ensures that the food isn't going into a pan with oil that's cold or not hot enough.  When cold oil goes into a pan and cold food ends up on top of it you'll end up with one big sticky mess.  As for adding oil before heating the pan, the longer fats heat without anything else in the pan, the quicker they'll break down and burn.  " />
  <row Id="4828" PostHistoryTypeId="16" PostId="2723" RevisionGUID="cdbfc177-d7aa-4db2-835a-7497f2d81f99" CreationDate="2010-07-22T03:08:13.377" UserId="-1" />
  <row Id="4829" PostHistoryTypeId="2" PostId="2724" RevisionGUID="e3ffe033-a855-4d6c-908d-ebc94d66ebe0" CreationDate="2010-07-22T03:18:07.757" UserId="426" Text="&quot;Plastic chocolate&quot; is a form of chocolate used for modeling and shaping decorative elements such as chocolate roses, ribbons and other elements for cakes and desserts.&#xD;&#xA;&#xD;&#xA;Take about 1 lb. of bittersweet chocolate and melt over a double boiler.  When chocolate is melted, stir in 2/3 cup of light corn syrup. Mix until evenly blended and then set aside to cool.  When it firms up, wrap tightly in a heavy gauge plastic bag or wrap tightly in plastic wrap.  Let sit for several hours or overnight.  No need to refrigerate it, ambient temperature is fine.&#xD;&#xA;&#xD;&#xA;Cut the plastic chocolate into smaller size chunks that will be easy to knead.  Begin kneading to soften it.  If it gets sticky, use a little cocoa powder but be careful not to dry it out.  Knead until pliable and then roll out to desired thickness and cut as desired to shape your sushi rolls, decorative elements, etc.  You can roll it through the roller of a pasta machine to help get it to an even thickness.&#xD;&#xA;&#xD;&#xA;If you're wanting the rough look of nori then press some crumpled foil into it after rolling as previously suggested." />
  <row Id="4830" PostHistoryTypeId="5" PostId="570" RevisionGUID="128730de-c28e-4e52-8afe-c3b1160341fe" CreationDate="2010-07-22T03:27:21.600" UserId="123" Comment="added 76 characters in body; added 25 characters in body" Text="The tearing of the eyes is a result of enzymes that form a sulpherous gas when the onion is cut (concentrated inside the inner core or bulb of the onion) being released into the surrounding air. &#xD;&#xA;&#xD;&#xA;You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the &quot;core&quot;. This is kind of a pain and means you are discarding a decent chunk of onion, so I don't like it too much. &#xD;&#xA;&#xD;&#xA;Another option is to use a fan to blow the gases away from you. A small fan next to you blowing horizontally should do the trick.&#xD;&#xA;&#xD;&#xA;You could also wear goggles, although you'd have to leave them on for a while until the gas dissipates from the area." />
  <row Id="4831" PostHistoryTypeId="5" PostId="2642" RevisionGUID="07c400df-da01-44e4-9390-769782972371" CreationDate="2010-07-22T03:30:03.757" UserId="982" Comment="updates on botulism" Text="I wanted to start a post regarding temperature-related food safety as I've seen some good, bad and questionable comments on this around the site so far.&#xD;&#xA;&#xD;&#xA;Some basic principles:&#xD;&#xA;&#xD;&#xA;**Temperature**&#xD;&#xA;When food is between 38F and 140F it's considered in the danger zone, and bacteria are growing on it quickly. US FDA guidelines suggest no longer than four hours in the danger zone is acceptable for raw meats.&#xD;&#xA;&#xD;&#xA;**Killing off Bacteria**&#xD;&#xA;You can kill off bacteria by heating it over 140F. 10 minutes heated at 140F or one minute at 160F will kill most bacteria you need to worry about. One exception is botulinum, which needs four minutes at 180F. (Botulinum is a rare worry in most cooking, though. see below for more).&#xD;&#xA;&#xD;&#xA;**Toxins released by Bacteria**&#xD;&#xA;Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems: I would look forward to more on this below, as I don't know a lot about it.&#xD;&#xA;&#xD;&#xA;There's lots more to add to this post, please contribute.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4832" PostHistoryTypeId="5" PostId="784" RevisionGUID="10f98517-7426-40b3-ab54-d8ab13381505" CreationDate="2010-07-22T03:36:32.570" UserId="67" Comment="castor sugar SP caster sugar" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* castor sugar (UK; also caster sugar) is superfine sugar (US)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is ??? (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* tea spoon (US) is dessert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4833" PostHistoryTypeId="5" PostId="784" RevisionGUID="e266608d-4288-4184-a8a4-78e0e111d8c4" CreationDate="2010-07-22T03:36:48.387" UserId="982" Comment="switched around a couple items so that US is always on the left. Updated UK Jam description." Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2]&#xD;&#xA;&#xD;&#xA;Other ones that I've noticed from watching non-US cooking shows:&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), not the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* tea spoon (US) is dessert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4834" PostHistoryTypeId="2" PostId="2725" RevisionGUID="7ccbeaab-0d1a-4325-a80f-30cd25676619" CreationDate="2010-07-22T04:56:32.460" UserId="982" Text="A typical brine is 5% salt by weight. You are then left with the question of how long to leave the meat in the brine. In the case of pork ribs, they're little and need less time than say a whole chicken or a turkey. I'd suggest you go short, like 4 to 6 hours to start. " />
  <row Id="4835" PostHistoryTypeId="2" PostId="2726" RevisionGUID="c2561940-1bf8-4648-844e-561354e175d8" CreationDate="2010-07-22T05:05:05.020" UserId="982" Text="I'm going to differ with papin on a few points; I would suggest a 5% by weight solution, rather than 10%. Partly this is economy -- 10% by weight with a gallon of water is .8 lbs, or nearly a whole box of kosher salt! &#xD;&#xA;&#xD;&#xA;But also, I learned to do a 5% brine from Ruhlman in his Charcuterie book, and this is also what Thomas Keller suggests in his cookbooks. So 5% is good enough for me. &#xD;&#xA;&#xD;&#xA;Regarding flavoring the brine, the primary impact the brine will have is saltiness, however, if you aggressively flavor the brine, you can get other flavors into the chicken and it can be absolutely delicious.&#xD;&#xA;&#xD;&#xA;From memory, the brine for fried Chicken in Keller's Ad-Hoc cookbook involves a gallon or so of water, (maybe 1.5?), 5% salt solution, 24 &lt;- bay leaves, four or five lemons, a bunch of garlic and quite a lot of thyme, like 6 oz or so. I don't recall if there was sugar in this brine. This is all boiled to get the ingredients mixed, then chilled. &#xD;&#xA;&#xD;&#xA;The chicken then went in for 12 hours. &#xD;&#xA;&#xD;&#xA;This brine was a pain to make. It was also nicer than some soups I've made -- it looked gorgeous, smelled amazing, and I froze what I didn't need for the chicken. I would probably be happy to have a picture of it on my kitchen wall. The flavors definitely made it into the meat, including the herbs, but hopefully this helps illustrate how assertive the seasoning needs to be to get any flavor in there. " />
  <row Id="4836" PostHistoryTypeId="2" PostId="2727" RevisionGUID="d7f43bac-d483-4804-aa04-f2cff684ae3f" CreationDate="2010-07-22T05:08:20.957" UserId="982" Text="Traditional *cornichons* are pickled with tarragon, not dill. I love that flavor!" />
  <row Id="4838" PostHistoryTypeId="2" PostId="2729" RevisionGUID="7babe56a-e529-4777-9b49-9e4ba4207216" CreationDate="2010-07-22T05:42:46.580" UserId="60" Text="I suggest reading this [Cook's Illustrated - The Basics of Brining][article] (PDF) article. I use their basic brine all the time.&#xD;&#xA;&#xD;&#xA;This article taught me two cool things I didn't know about brining.&#xD;&#xA;&#xD;&#xA;1. Adjust the amount of sugar &amp; salt downward for high heat applications.&#xD;&#xA;   * Decreasing the amount of sugar ensures that the exterior of the meat doesn't burn. Prior     to learning this I had a few &quot;issues&quot; with this mishap&#xD;&#xA;1. Air drying chicken and turkey in the fridge after brining allows the skin to dry out, enabling it to crisp nicely when cooked.&#xD;&#xA;&#xD;&#xA;If you aren't familiar with Cook's Illustrated, they bill themselves as America's Test Kitchen. They will take a recipe and _beat on it_ with dozens or more variations tweaking and analyzing it as they go, until they come up with the &quot;ideal&quot; something or other. In this case, it's brining. &#xD;&#xA;&#xD;&#xA;With this as a base you have a lot of opportunity for experimentation. I usually add very hearty aromatic spices to mine. Some possible additions and substitutions:&#xD;&#xA;&#xD;&#xA;* Whole peppercorns&#xD;&#xA;* Ancho chiles&#xD;&#xA;* Whole Allspice&#xD;&#xA;* Cinnamon&#xD;&#xA;* Cloves&#xD;&#xA;* Candied Ginger&#xD;&#xA;* Brown sugar in place of sugar&#xD;&#xA;* Substituting some vegetable stock for water **Use the lowest sodium stock possible, and adjust salt accordingly. I don't have a hard-and-fast rule here, but I tend to go with about 20% less salt than the &quot;basic&quot;, more or less.&#xD;&#xA;&#xD;&#xA;Another thing addressed by this article is what meats should and shouldn't be brined. The short version is lean mild meats are suitable for brining, fatty meats or those often cooked rare/med-rare do not benefit.&#xD;&#xA;&#xD;&#xA;**Suitable**&#xD;&#xA;&#xD;&#xA;* Cornish Hen&#xD;&#xA;* Chicken&#xD;&#xA;* Turkey&#xD;&#xA;* Pork&#xD;&#xA;* Some seafood&#xD;&#xA;    * Whole side of salmon (grill roasted or smoked)&#xD;&#xA;    * Shrimp&#xD;&#xA;&#xD;&#xA;**Unsuitable**&#xD;&#xA;&#xD;&#xA;* Beef&#xD;&#xA;* Lamb&#xD;&#xA;* Goose&#xD;&#xA;* Duck&#xD;&#xA;&#xD;&#xA;[article]: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf" />
  <row Id="4839" PostHistoryTypeId="2" PostId="2730" RevisionGUID="5ec3e946-3f90-4ef5-8b4a-1d10c7c1c426" CreationDate="2010-07-22T05:45:17.887" UserId="982" Text="Put the oil in first.&#xD;&#xA;&#xD;&#xA;A comment on your reasoning --  the oil will only smoke when it's up past its smoke point temperature. It could sit for a day 10 degrees below that temperature without smoking. If your pan is so hot that it's going to heat your oil past its smoke point, you shouldn't have heated it that high.&#xD;&#xA;&#xD;&#xA;For this reason, (the oil will give you early warning by shimmering when it gets close to its smoke point), and because temperature shocks aren't good for pans, I'd recommend to you that you do them together. &#xD;&#xA;&#xD;&#xA;Note that you don't always want to add fats in while cold; there are reasons you might want to pre-heat your pan in other situations, but given your question, I'd recommend you put the oil in first.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="4840" PostHistoryTypeId="16" PostId="2730" RevisionGUID="5ec3e946-3f90-4ef5-8b4a-1d10c7c1c426" CreationDate="2010-07-22T05:45:17.887" UserId="-1" />
  <row Id="4841" PostHistoryTypeId="2" PostId="2731" RevisionGUID="759c1456-6336-4856-b5da-1ed78340b27b" CreationDate="2010-07-22T05:57:06.863" UserId="649" Text="Garlic salt is 3 parts salt and 1 part garlic, plus an anti-caking agent. That means that 1 tsp of garlic salt contains 1/4 tsp of garlic powder, or a 4 to 1 substitution ratio.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Garlic_salt" />
  <row Id="4842" PostHistoryTypeId="2" PostId="2732" RevisionGUID="a0db5994-f946-404d-b9d4-05a5c6d269ac" CreationDate="2010-07-22T06:01:06.153" UserId="426" Text="Most cakes, muffins, biscuits and cookies are made from two primary mixing methods:&#xD;&#xA;&#xD;&#xA; **- The &quot;Two-Bowl Method&quot; (aka Muffin Method):**&#xD;&#xA;This mixing method is used primarily when a liquid fat is being used, typically oil but sometimes melted butter.  This mixing method has the dry ingredients done in one bowl with a well made in the center so that the liquid ingredients can be added.  Mixing the wet and dry ingredients separate from one another allows each type to be thoroughly mixed/blended without fear of overmixing and thus toughening the texture.  Toughness is due to agitation when water-based liquids are introduced to wheat flour.  The well in the center of dry ingredients allows the dry ingredients to be folded over on top of the liquid and then gently incorporated just until mixed.  Adding the liquid flat on top or the flour on top of the liquid would lead to overmixing.&#xD;&#xA;&#xD;&#xA; **- The &quot;Creaming Method&quot;:**&#xD;&#xA;This mixing method is used for items where a finer crumb is desired (cakes, fine crumbed muffins..typically blueberry)and uses solid fats that are creamed with sugar for aeration and then have the flavorings added (added to the fat as most extracts are oil soluble and distribute flavor better in the fat rather than water based ingredients) followed by eggs.  Finally the milk and dry ingredients are usually added alternately, starting and ending with the flour.  The creaming method produces a finer more tender crumb due to:&#xD;&#xA;&#xD;&#xA; - higher ratio of fat to flour (more fat = tenderness)&#xD;&#xA;&#xD;&#xA; - more sugar used than in the &quot;two-bowl&quot; method.  Sugar is a tenderizing agent (among many other things)due to its hygroscopic nature (ability to attract moisture from surrounding atmosphere.  [Look here for more on sugar.][1]&#xD;&#xA;&#xD;&#xA;  Adding the flour first helps to coat the proteins (gluten) with fat so that it can't form strong bonds with other gluten strands, thus &quot;shortening&quot; the gluten strands and producing a more tender cake.  If liquid is introduced first, the gluten won't be lubricated as well by the fat and if too much liquid is added to the fat (particularly if it the liquid isn't at room temperature) it can cause the fat to clump and the mix will appear curdled.  This will lead to a coarser texture in the cake.  The liquid needs to be emulsified in the fat rather than having the fat surrounded by the liquid.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1350/when-baking-what-works-well-as-a-sugar-substitute/1361#1361" />
  <row Id="4843" PostHistoryTypeId="2" PostId="2733" RevisionGUID="0823b1b0-b2f5-4910-bcf3-52b849718823" CreationDate="2010-07-22T06:02:16.947" UserId="60" Text="**Fry them!**&#xD;&#xA;&#xD;&#xA;They're moist enough that you don't need to make a batter. Simply slice into 1/4&quot; slices, season with salt &amp; pepper, dredge in flour and pan fry in butter until golden brown. Serve with sour cream &amp; dill. " />
  <row Id="4844" PostHistoryTypeId="6" PostId="1355" RevisionGUID="1dfaeacb-c5ca-4a4b-8296-708523353e55" CreationDate="2010-07-22T06:06:32.087" UserId="649" Comment="edited tags" Text="&lt;food-safety&gt;&lt;equipment&gt;&lt;cookware&gt;&lt;pan&gt;&lt;non-stick&gt;" />
  <row Id="4845" PostHistoryTypeId="2" PostId="2734" RevisionGUID="0231112c-600d-4af6-a6ab-1f357fb2deb8" CreationDate="2010-07-22T06:20:55.350" UserId="649" Text="Two UNreasonable substitutions are alum (toxic in large doses) and citric acid." />
  <row Id="4846" PostHistoryTypeId="2" PostId="2735" RevisionGUID="fdccfa5f-a809-4566-b2f5-20b76b74d7a3" CreationDate="2010-07-22T07:05:21.623" UserId="706" Text="Israeli (or Arab, depends on who you ask) salad:&#xD;&#xA;&#xD;&#xA; - 2 thinly diced cucumbers&#xD;&#xA; - 2 thinly diced tomatoes&#xD;&#xA; - 1 large scallion, chopped&#xD;&#xA; - a handful of parsley, chopped&#xD;&#xA; - salt&#xD;&#xA; - olive oil&#xD;&#xA; - a dash of lemon juice" />
  <row Id="4847" PostHistoryTypeId="2" PostId="2736" RevisionGUID="a02c01a4-1616-483b-b77d-6d0ffa795cb4" CreationDate="2010-07-22T07:14:23.557" UserId="632" Text="A lot of Asian recipes use it as a simple form of batter.  If you've ever wondered how they get that crispiness on tofu, chicken etc., it's probably cornflour. This is a good example...&#xD;&#xA;&#xD;&#xA;http://www.guardian.co.uk/lifeandstyle/2008/oct/25/vegetarian-recipes-black-pepper-tofu" />
  <row Id="4848" PostHistoryTypeId="2" PostId="2737" RevisionGUID="f615a291-e97f-4cfc-b42a-4e5cb6cc4055" CreationDate="2010-07-22T07:28:17.017" UserId="210" Text="According to [this answer][1] you could add a little lemon juice to the water to make the pasta less starchy, and so less stickier&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta" />
  <row Id="4849" PostHistoryTypeId="2" PostId="2738" RevisionGUID="15ab7522-922b-4997-a60c-a6ff85d0deb0" CreationDate="2010-07-22T07:44:09.850" UserId="812" Text="Alison Holst is a well known NZ chef and her [lazy lasagna][1] in a slow cooker is a classic.&#xD;&#xA;&#xD;&#xA;Our kids cook it when it's their turn to cook.&#xD;&#xA;&#xD;&#xA;[1]: http://www.holst.co.nz/Portal.asp?contentid=125&amp;nextscreenid=201.102.103.101&amp;categoryid=4&amp;screenid=201.102.101.101&amp;sessionx=59182168-3948-4D33-82B8-22057A90C3AE&#xD;&#xA;" />
  <row Id="4850" PostHistoryTypeId="2" PostId="2739" RevisionGUID="14629216-1a6a-4c0b-a446-fefa78cbf13e" CreationDate="2010-07-22T07:49:43.003" UserDisplayName="daniel" Text="Pan first. Heating oil slowly up to temp can degrade the oil. And oil heats faster than metal. " />
  <row Id="4851" PostHistoryTypeId="16" PostId="2739" RevisionGUID="14629216-1a6a-4c0b-a446-fefa78cbf13e" CreationDate="2010-07-22T07:49:43.003" UserId="-1" />
  <row Id="4852" PostHistoryTypeId="2" PostId="2740" RevisionGUID="466c1408-599f-4cb9-a2dd-6626d0da3749" CreationDate="2010-07-22T08:53:22.447" UserId="633" Text="I fold in some cornflour to the meringue when making pavlova." />
  <row Id="4853" PostHistoryTypeId="6" PostId="2693" RevisionGUID="30c40422-587d-4d50-ac9b-a5ea4d59b927" CreationDate="2010-07-22T09:04:51.000" UserId="60" Comment="edited tags" Text="&lt;flour&gt;&lt;alternative&gt;&lt;corn&gt;&lt;cornstarch&gt;" />
  <row Id="4854" PostHistoryTypeId="2" PostId="2741" RevisionGUID="364980bf-976c-431f-822e-40c0669c8520" CreationDate="2010-07-22T09:07:35.250" UserId="1264" Text="Personally I would opt for heavy stainless steel pots and pans, the kind you see in professional kitchens, because they will last a long time, you can scrub them with a scourer to clean them if you have something burned on and they clean up fairly easily even if you've been making toffee or some other sugar work.&#xD;&#xA;&#xD;&#xA;Aside from that Le Crueset stuff is great." />
  <row Id="4855" PostHistoryTypeId="2" PostId="2742" RevisionGUID="58f2ee62-8ff3-47c8-92b3-8d2da28f6f07" CreationDate="2010-07-22T09:10:53.263" UserId="1266" Text="I've always made Tempura batter using cornflour &amp; plain flour, rather than any other flour (Wikipedia suggests [just plain flour][1]), with a ratio not too different to that found in [this recipe][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tempura&#xD;&#xA;  [2]: http://recipes.lovetoknow.com/wiki/Tempura_Batter_Recipe" />
  <row Id="4856" PostHistoryTypeId="2" PostId="2743" RevisionGUID="a2898096-0d7a-4a4a-9b0f-a41b614c753a" CreationDate="2010-07-22T09:11:10.860" UserId="686" Text="Having read [this question][1] I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after resting it for a few minutes.&#xD;&#xA;&#xD;&#xA;How do you rest meat in such a way that it is not too cold for eating?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking" />
  <row Id="4857" PostHistoryTypeId="1" PostId="2743" RevisionGUID="a2898096-0d7a-4a4a-9b0f-a41b614c753a" CreationDate="2010-07-22T09:11:10.860" UserId="686" Text="How to rest meat but not let it get too cold?" />
  <row Id="4858" PostHistoryTypeId="3" PostId="2743" RevisionGUID="a2898096-0d7a-4a4a-9b0f-a41b614c753a" CreationDate="2010-07-22T09:11:10.860" UserId="686" Text="&lt;technique&gt;&lt;meat&gt;&lt;temperature&gt;" />
  <row Id="4859" PostHistoryTypeId="2" PostId="2744" RevisionGUID="d29ac4ff-6219-4719-a20c-98a0bcbd966a" CreationDate="2010-07-22T09:19:42.593" UserId="210" Text="Straight after it comes out of the pan it will usually be too hot to eat.  Regardless of resting or not, you can't fully taste things which are too hot, they need to come down to a comfortable temperature before you eat them.&#xD;&#xA;&#xD;&#xA;Some things you can do to stop the meat being too cold when you serve it: &#xD;&#xA;&#xD;&#xA; * You can rest the meat wrapped in foil, this will stop it from getting too cool too quickly if you are not ready to serve once its had the time to rest.&#xD;&#xA; * you can rest it and then warm it again before you eat it, either under a hot grill for a little, or in an oven.&#xD;&#xA; * serve it with a hot sauce which will warm the meat&#xD;&#xA; * serve it on a warmed plate which will stop it cooling more too quickly on the table&#xD;&#xA;&#xD;&#xA;Although I think you are worrying too much about nothing IMHO.  Even once rested the meat will still be at a good temperature, especially as you have not cut it yet and most of the heat will be retained in the middle of the meat." />
  <row Id="4860" PostHistoryTypeId="2" PostId="2745" RevisionGUID="39a3aa8b-c336-410a-a459-7eae2cdf349b" CreationDate="2010-07-22T09:26:50.820" UserId="633" Text="If you've cooked the meat in the oven, then turn off the heat and leave the door open a jar." />
  <row Id="4861" PostHistoryTypeId="5" PostId="2703" RevisionGUID="8974cf67-c7a4-4a88-b793-77b8b92c32db" CreationDate="2010-07-22T10:20:48.527" UserId="210" Comment="edited body" Text="I use it to coat fish before frying it." />
  <row Id="4862" PostHistoryTypeId="2" PostId="2746" RevisionGUID="6affc412-c86c-4001-a2f7-52603c44fd96" CreationDate="2010-07-22T11:02:47.587" UserId="1266" Text="Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days.&#xD;&#xA;&#xD;&#xA;What techniques or ingredients can be used to increase the shelf-life of homemade mayo?" />
  <row Id="4863" PostHistoryTypeId="1" PostId="2746" RevisionGUID="6affc412-c86c-4001-a2f7-52603c44fd96" CreationDate="2010-07-22T11:02:47.587" UserId="1266" Text="Making &quot;long-life&quot; homemade mayonnaise" />
  <row Id="4864" PostHistoryTypeId="3" PostId="2746" RevisionGUID="6affc412-c86c-4001-a2f7-52603c44fd96" CreationDate="2010-07-22T11:02:47.587" UserId="1266" Text="&lt;please-remove-this-tag&gt;&lt;food-preservation&gt;&lt;mayonnaise&gt;" />
  <row Id="4865" PostHistoryTypeId="5" PostId="2693" RevisionGUID="00665a93-223c-4934-ad04-edb5eb8a6da1" CreationDate="2010-07-22T11:19:02.333" UserId="67" Comment="added note re: US translation" Text="Besides using it as a thickener for stews, soups, etc, how can I use up my corn flour (cornstarch in the US)?" />
  <row Id="4866" PostHistoryTypeId="6" PostId="2693" RevisionGUID="00665a93-223c-4934-ad04-edb5eb8a6da1" CreationDate="2010-07-22T11:19:02.333" UserId="67" Comment="added note re: US translation" Text="&lt;alternative&gt;&lt;cornstarch&gt;" />
  <row Id="4867" PostHistoryTypeId="2" PostId="2747" RevisionGUID="98cd9a29-126e-4604-bd2a-bccd39c569b6" CreationDate="2010-07-22T11:23:32.187" UserId="1268" Text="As a student myself I can relate.&#xD;&#xA;Here is my favorite:&#xD;&#xA;&#xD;&#xA;1. Heat the oven to 200 degrees C.&#xD;&#xA;2. Put potato halves in the oven with some olive oil.&#xD;&#xA;3. Sit in front of the computer for 15 min.&#xD;&#xA;4. Microwave a chicken filé and then fry it so that it looks nice.&#xD;&#xA;5. Put the chicken filé in the oven too and add some garlic clefts (don't peel it). Add more olive oil and some coarse-grained salt and thyme.&#xD;&#xA;6. Wait 20 min.&#xD;&#xA;7. Add some pre-packaged pepper sauce and some rocket salad with pepper (with olive oil).&#xD;&#xA;&#xD;&#xA;It takes ~10 min to do and only have 5 ingredients not including the basic stuff." />
  <row Id="4868" PostHistoryTypeId="5" PostId="1408" RevisionGUID="401bc42b-aab5-4ab7-bc4d-8876833015fd" CreationDate="2010-07-22T11:40:45.450" UserId="183" Comment="Where did those words go?" Text="If you cannot have fish at all, try using grated Parmigiano Reggiano.  Fish sauce has two basic flavors: a sweeter one that is similar to Reggiano and a stronger one that is similar to cooked broccoli.  If I were to experiment, I would try a mixture of the two, with maybe some of the juice made from the inside pulp of tomatoes (the gel-like thing with the seeds).  " />
  <row Id="4869" PostHistoryTypeId="5" PostId="784" RevisionGUID="52330eaf-525b-4573-8518-3a78513357ad" CreationDate="2010-07-22T11:41:35.603" UserId="67" Comment="modified the intro." Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][2] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) might be greaseproof paper (Ireland). [(ref)][1]&#xD;&#xA;* tea spoon (US) is dessert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/187/how-to-stop-sweet-sugary-dressings-from-ruining-a-baking-dish/218#218&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4870" PostHistoryTypeId="2" PostId="2748" RevisionGUID="b6ef7d48-d2a1-463d-b663-db6d36a9c333" CreationDate="2010-07-22T11:45:56.877" UserId="898" Text="If my spaghetti has been sitting in the colander (usually in the sink) and has begun to stick, I just turn the hot tap on a bit and stir it up.  Seems to unstick it easily enough." />
  <row Id="4871" PostHistoryTypeId="2" PostId="2749" RevisionGUID="55aacda6-effb-46f3-ad30-54056f2e6456" CreationDate="2010-07-22T11:52:17.863" UserId="87" Text=" 1. What are some of the alternatives in vinegar for making sushi rice? I know it's best to use rice vinegar, but has anyone ever tried it with white wine vinegar, or apple cider vinegar for example? Follow up on that question, would you put or more less vinegar?&#xD;&#xA;&#xD;&#xA; 2. What are some rice combinations that someone can use? I'm thinking for a next batch, I might do 80% sushi rice, 20% basmati, or 70% sushi rice and 30% arborio. Has anyone tried any such combinations, and if so how did it turn out?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4872" PostHistoryTypeId="1" PostId="2749" RevisionGUID="55aacda6-effb-46f3-ad30-54056f2e6456" CreationDate="2010-07-22T11:52:17.863" UserId="87" Text="Vinegar Alternatives and rice combinations in making sushi rice" />
  <row Id="4873" PostHistoryTypeId="3" PostId="2749" RevisionGUID="55aacda6-effb-46f3-ad30-54056f2e6456" CreationDate="2010-07-22T11:52:17.863" UserId="87" Text="&lt;rice&gt;&lt;sushi&gt;&lt;vinegar&gt;" />
  <row Id="4874" PostHistoryTypeId="2" PostId="2750" RevisionGUID="ff8c8941-8259-4e9a-a7dc-42e337af5073" CreationDate="2010-07-22T11:54:58.030" UserId="210" Text="I made a rhubarb jam a little while ago, basically rhubarb sugar and grated ginger.  Its quite gingery.  &#xD;&#xA;&#xD;&#xA;I've now made some duck terrine and fancy serving it with some chutney.  I have some chutney, but I wouldn't mind trying to convert some of my rhubarb jam into a rhubarb chutney, to use tonight.  &#xD;&#xA;&#xD;&#xA;Not really sure how I might go about this, but was thinking I might soften some onions and garlic, then mix these and some cider vinegar into some of the jam.&#xD;&#xA;&#xD;&#xA;Is this likely to work?  Anyone got any better ideas?  Would it be different if I had more time?" />
  <row Id="4875" PostHistoryTypeId="1" PostId="2750" RevisionGUID="ff8c8941-8259-4e9a-a7dc-42e337af5073" CreationDate="2010-07-22T11:54:58.030" UserId="210" Text="Can I convert jam into chutney?" />
  <row Id="4876" PostHistoryTypeId="3" PostId="2750" RevisionGUID="ff8c8941-8259-4e9a-a7dc-42e337af5073" CreationDate="2010-07-22T11:54:58.030" UserId="210" Text="&lt;jam&gt;&lt;chutney&gt;" />
  <row Id="4877" PostHistoryTypeId="5" PostId="784" RevisionGUID="48063135-83b8-48de-a306-fc2aad181001" CreationDate="2010-07-22T11:56:33.703" UserId="633" Comment="deleted 139 characters in body" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* tea spoon (US) is dessert spoon (?  ref: Galloping Gourmet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4878" PostHistoryTypeId="2" PostId="2751" RevisionGUID="0a8c6e21-a197-453d-9a8e-7e8e3bf14a4f" CreationDate="2010-07-22T11:59:41.153" UserId="886" Text="I learned that in kettle grill the coal should be placed on one site of the grill and meat on the other side. &#xD;&#xA;&#xD;&#xA;* What is the advantage of this method against grilling on direct fire? &#xD;&#xA;* Adding a watter pan is recommended. Does it really make a difference?" />
  <row Id="4879" PostHistoryTypeId="1" PostId="2751" RevisionGUID="0a8c6e21-a197-453d-9a8e-7e8e3bf14a4f" CreationDate="2010-07-22T11:59:41.153" UserId="886" Text="Using charcoal in kettle grill" />
  <row Id="4880" PostHistoryTypeId="3" PostId="2751" RevisionGUID="0a8c6e21-a197-453d-9a8e-7e8e3bf14a4f" CreationDate="2010-07-22T11:59:41.153" UserId="886" Text="&lt;grilling&gt;&lt;barbecue&gt;" />
  <row Id="4881" PostHistoryTypeId="2" PostId="2752" RevisionGUID="2041af8e-5df0-47e3-9c46-e7535dc8b23a" CreationDate="2010-07-22T12:00:15.397" UserId="210" Text="I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck.  I am roasting the duck bones at the moment and will simmer them in the chicken stock for a while.  &#xD;&#xA;&#xD;&#xA;If I want to add red wine to this should I reduce the red wine first then add the duck/chicken broth and reduce further, add red wine to the broth and reduce at the same time or reduce the broth and add red wine then reduce that.  Or not reduce at all?  What would be the consequences of each?" />
  <row Id="4882" PostHistoryTypeId="1" PostId="2752" RevisionGUID="2041af8e-5df0-47e3-9c46-e7535dc8b23a" CreationDate="2010-07-22T12:00:15.397" UserId="210" Text="How should I add wine to  my duck sauce?" />
  <row Id="4883" PostHistoryTypeId="3" PostId="2752" RevisionGUID="2041af8e-5df0-47e3-9c46-e7535dc8b23a" CreationDate="2010-07-22T12:00:15.397" UserId="210" Text="&lt;technique&gt;&lt;sauce&gt;&lt;reduction&gt;" />
  <row Id="4884" PostHistoryTypeId="5" PostId="2751" RevisionGUID="11d14e10-28fa-4378-8769-5f3e9b8304f2" CreationDate="2010-07-22T12:01:05.490" UserId="210" Comment="fixed spelling errors" Text="I learned that in kettle grill the coal should be placed on one side of the grill and meat on the other side. &#xD;&#xA;&#xD;&#xA;* What is the advantage of this method against grilling on direct fire? &#xD;&#xA;* Adding a water pan is recommended. Does it really make a difference?" />
  <row Id="4885" PostHistoryTypeId="5" PostId="2750" RevisionGUID="8874886f-30ae-4d81-8d60-dcead37943a4" CreationDate="2010-07-22T12:01:39.823" UserId="210" Comment="added 1 characters in body" Text="I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger.  Its quite gingery.  &#xD;&#xA;&#xD;&#xA;I've now made some duck terrine and fancy serving it with some chutney.  I have some chutney, but I wouldn't mind trying to convert some of my rhubarb jam into a rhubarb chutney, to use tonight.  &#xD;&#xA;&#xD;&#xA;Not really sure how I might go about this, but was thinking I might soften some onions and garlic, then mix these and some cider vinegar into some of the jam.&#xD;&#xA;&#xD;&#xA;Is this likely to work?  Anyone got any better ideas?  Would it be different if I had more time?" />
  <row Id="4886" PostHistoryTypeId="5" PostId="2751" RevisionGUID="3c28473c-aa5e-4c71-90f4-1b9beb1a7109" CreationDate="2010-07-22T12:03:26.793" UserId="886" Comment="added 42 characters in body" Text="I learned that in kettle grill the coal should be placed on one side of the grill and meat on the other side. &#xD;&#xA;&#xD;&#xA;* What is the advantage of this method against grilling on direct fire? &#xD;&#xA;* Adding a water pan is recommended. Does it really make a difference?&#xD;&#xA;* When should I cover the grill and why?" />
  <row Id="4887" PostHistoryTypeId="2" PostId="2753" RevisionGUID="2de44676-1504-4c60-b9e3-311ec19538fa" CreationDate="2010-07-22T12:04:38.820" UserId="990" Text="To preserve mayo without chemical preservatives you're going to need to drop the pH. That usually means more vinegar, which is also going to alter the flavor. Now, you can experiment with quantities but you're still going to be altering the flavor. To counteract this you're going to need to flavor your mayo more strongly. Flavored oils are a way to do this, so are herbs and spices. Most commercial mayos have added sugar to offset the increase in acidity. At some point though you're going to have to quantify how much preservation you get out of a given vinegar concentration." />
  <row Id="4888" PostHistoryTypeId="2" PostId="2754" RevisionGUID="3cb2a1a0-ba09-4778-a905-2b34445e4c31" CreationDate="2010-07-22T12:07:18.270" UserId="1230" Text="I like the idea of Gumbo, but I have had limited success in making it. . It seems to be a very varied dish and two recipes which call themselves gumbo can seem to have little in common. &#xD;&#xA;&#xD;&#xA;So I am wondering what is Gumbo and what is the secret to making it good? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4889" PostHistoryTypeId="1" PostId="2754" RevisionGUID="3cb2a1a0-ba09-4778-a905-2b34445e4c31" CreationDate="2010-07-22T12:07:18.270" UserId="1230" Text="Secrets of Gumbo " />
  <row Id="4890" PostHistoryTypeId="3" PostId="2754" RevisionGUID="3cb2a1a0-ba09-4778-a905-2b34445e4c31" CreationDate="2010-07-22T12:07:18.270" UserId="1230" Text="&lt;recipe-suggestions&gt;" />
  <row Id="4891" PostHistoryTypeId="5" PostId="2723" RevisionGUID="de36f685-1976-4063-a0d1-41429202b0e1" CreationDate="2010-07-22T12:08:30.543" UserId="204" Comment="spelling" Text="The typical rule of thumb is that if it's a non-stick pan you do add a little oil to the pan first before heating.  Most manufacturers usually recommend this to extend the life of the non-stick coating.&#xD;&#xA;&#xD;&#xA;For regular pans (those without non-stick coating) you should heat them dry until you can feel the radiating from the surface when your hand is held about 6-inches above the bottom.  Add your oil at this point.  You'll actually need to use less oil because the same amount will spread across a greater surface area due to its decreased viscosity as it heats.  Plus your oil will heat up instantly and when you add your food it's less inclined to stick.  Most people get impatient waiting for pans to heat (and in general) and this also ensures that the food isn't going into a pan with oil that's cold or not hot enough.  When cold oil goes into a pan and cold food ends up on top of it you'll end up with one big sticky mess.  As for adding oil before heating the pan, the longer fats heat without anything else in the pan, the quicker they'll break down and burn.  " />
  <row Id="4892" PostHistoryTypeId="2" PostId="2755" RevisionGUID="1cd4dfcd-b803-488a-a311-3ae7fff4fdaf" CreationDate="2010-07-22T12:08:36.690" UserId="649" Text="Ideally, you want something that will absorb the heat from the too hot meat until the meat cools down enough, then re-emits it to help hold the meat near serving temperature until it is time to cut.&#xD;&#xA;&#xD;&#xA;You won't get that with something that conducts all the heat away (metal table), or absorbs it never to return (stone countertop).&#xD;&#xA;&#xD;&#xA;That means a ceramic/earthenware dish of appropriate size, isolated from other thermal conductors. The larger the piece of meat, the heavier the ideal dish. For thin steaks, I use a thin table plate set on a hot pad. For roasts, a heavy serving platter.&#xD;&#xA;&#xD;&#xA;The meat will lose some of it's energy to the air through radiation and convection (sped up if the skin is moist). A loose piece of aluminum foil over it will help slow the rate of both." />
  <row Id="4893" PostHistoryTypeId="2" PostId="2756" RevisionGUID="5369c497-af7f-4e3d-a95d-3ca751720d1b" CreationDate="2010-07-22T12:13:06.243" UserId="990" Text="Well, the answer in each case is really &quot;it depends.&quot;&#xD;&#xA;&#xD;&#xA;Indirect grilling is a way to reduce the radiant heat from the coals reaching your food, slowing cooking. It's useful for cooking thick, dense foods where the radiant heat might overcook the outside before the inside is cooked through. This isn't desirable for thin foods, where you want to brown the outside of the food while the inside cooks-through.&#xD;&#xA;&#xD;&#xA;I'm not sure what the water might be for. I suspect that, because of water's very high specific heat, some folks might believe that it helps evenly heat the air in the grill. Only problem with that is that is your grill has an outlet, either in the form of a vent in the cover or a chimney on larger models. Water vapor is just going to escape. What does stay in the grill is just going to condense on the inner surface of the grill and run down the sides and drop onto your food. Old soot isn't a flavor I want imparted to my ribeye.&#xD;&#xA;&#xD;&#xA;Covering the grill keeps hot air near your food, helping to cook the food by convection. Again, this is for helping to cook through foods that might be burned if cooked only by radiant heat." />
  <row Id="4894" PostHistoryTypeId="2" PostId="2757" RevisionGUID="59cd5bf2-8a4a-4b1a-954a-4444b710abec" CreationDate="2010-07-22T12:14:00.173" UserId="67" Text="If you're trying to [cook away the alcohol][1], you'll need to reduce the wine first, and then add the stock, and reduce further.&#xD;&#xA;&#xD;&#xA;Mixing the two together first, or reducing the stock first will not remove as much alcohol, although it may be that you prefer having the alcohol in there.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/659/cooking-away-alcohol/672#672" />
  <row Id="4895" PostHistoryTypeId="4" PostId="2752" RevisionGUID="cb83d1b7-d4bd-452f-a0eb-cc80a824bcc9" CreationDate="2010-07-22T12:19:27.900" UserId="210" Comment="edited title" Text="How should I add wine to the sauce for my duck?" />
  <row Id="4896" PostHistoryTypeId="2" PostId="2758" RevisionGUID="0b9141e2-6837-4999-a7ae-c705e933e693" CreationDate="2010-07-22T12:26:43.020" UserId="67" Text="Piling the charcoal on one side gives you more control over your cooking -- because the grill isn't evenly hot, you can move the food around if its cooking too fast.  In some cases, you specifically want the lower heat of indirect cooking, such as when dealing with roasts and other large cuts of meat.&#xD;&#xA;&#xD;&#xA;The pan of water is often used when dealing with indirect cooking to reduce flare ups -- as the fat renders off, it lands in the water rather than the hot coals starting a grease fire and suddenly heating the item being grilled.  As @deroberts points out, it also keeps the air moist, preventing the meat from drying out during the longer cooking period.&#xD;&#xA;&#xD;&#xA;You always cover the grill to retain heat for indirect cooking; you're effectively creating an oven, so the item cooks evenly.  Not covering the grill will mean your food won't cook evenly, if at al.&#xD;&#xA;&#xD;&#xA;For thicker items (more than 2 inch / 5 cm thick), even if using direct cooking, you may wish to close the lid, rather than just cooking from the radiant heat of the coals.  You will need to be careful, however, as it means you'll have to watch for smoke, as the fat renders off and falls into the coals.  You should be prepared to open the lid to move the food should this happen, or keep a spray bottle of water to take down the flames." />
  <row Id="4897" PostHistoryTypeId="2" PostId="2759" RevisionGUID="94246dbe-5ba8-4740-a226-aab659cc0215" CreationDate="2010-07-22T12:34:10.977" UserId="183" Text="I have never made, but I have eaten [Arborio sushi][1], with Italian flavors and here in DC I have had latin-flavored sushi.  It was all great.   The Arborio sushi seemed like plain Arborio rice to me.&#xD;&#xA;&#xD;&#xA;The rice vinegar is sweet and less acid (4% versus 6%), so if you try different vinegars you may want to dilute it a bit first and then compare for sweetness.  Say you have 2 tablespoons of vinegar at 6%, then add add one tablespoon of water to it to bring it down to 4%.&#xD;&#xA;&#xD;&#xA;[1]: http://amandamc.blogspot.com/2005/10/are-you-ready-for-italian-sushi.html" />
  <row Id="4898" PostHistoryTypeId="2" PostId="2760" RevisionGUID="19a0d7c4-36c3-434e-8b44-af1c83b08e1f" CreationDate="2010-07-22T12:40:11.387" UserId="426" Text="Perfect idea and great multi-use of your jam!  Your plan is perfect...just create a nice sweet tart balance to your liking.  If you want a little more texture you could plump up some golden or dark raisins by nuking them in the microwave before adding.  Coriander seed is often used and provides a little texture contrast as well.  A bit of ground allspice could be good as well.&#xD;&#xA;" />
  <row Id="4899" PostHistoryTypeId="2" PostId="2761" RevisionGUID="7820ea0a-af80-40c0-8ecb-555301c3df3a" CreationDate="2010-07-22T12:40:33.630" UserId="219" Text="You don't have to leave it out for an hour or anything. 5-10 minutes [does the trick](http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html) for a steak, and it'll still be nice and warm." />
  <row Id="4900" PostHistoryTypeId="2" PostId="2762" RevisionGUID="f85ba58d-da0b-4cdd-a5a6-03f612b1a184" CreationDate="2010-07-22T12:49:39.727" UserId="948" Text="How about using a fondant instead of chocolate? Roll it thin enough then wrap with a sushi mat to get the bamboo texture onto it." />
  <row Id="4901" PostHistoryTypeId="2" PostId="2763" RevisionGUID="069f51ee-94f0-4231-9993-815ba529468f" CreationDate="2010-07-22T12:53:28.630" UserId="426" Text="&#xD;&#xA;Gumbo is a creolized (blending of different cultures) dish that was really a way of making use of many whatever might be on hand.  The word &quot;Gumbo&quot; itself comes from the African Bantu tribal language which uses the word &quot;Ngambo&quot; for okra.  In the plantation culture of the south &quot;ngambo&quot; became &quot;gumbo&quot; and eventually came to be the word for a soup containing okra.  In the deep south of South Carolina and southern Georgia it typically has Okra in it to provide thickening from the mucilaginous substance secreted from the okra.&#xD;&#xA;&#xD;&#xA;As people moved westward toward the Louisiana region they adopted the Choctaw Indian method of using ground sassafras leaves (gumbe file) as the preferred thickening method in that area.  Sidenote:  Gumbo file is considered to be the only indigenous north American spice.&#xD;&#xA;&#xD;&#xA;Without knowing what it is that you've been disappointed with, it's difficult to make suggestions.  As with so many regional dishes there are certain consistencies but more often than not...more variations.  This is one of those items where there isn't necessarily ONE primary method.&#xD;&#xA;&#xD;&#xA;Some gumbos use a roux for added depth of flavor, color, and thickening while others are more broth based.&#xD;&#xA;&#xD;&#xA;The main consistency is that it is typically served ladled over rice. " />
  <row Id="4902" PostHistoryTypeId="2" PostId="2764" RevisionGUID="00420150-2abe-4af2-aa06-cef37fbd502b" CreationDate="2010-07-22T13:17:04.773" UserId="1264" Text="The following recipes are fairly quick and easy&#xD;&#xA;&#xD;&#xA;**Pork and apple stew.**&#xD;&#xA;&#xD;&#xA;Some loin pork (roughly 1 chop per person) or any other lean cut of pork&#xD;&#xA;...An onion&#xD;&#xA;4 - 5 carrots&#xD;&#xA;2 or 3 cooking apples&#xD;&#xA;Some white wine (a glass for the stew and the rest for the cook)&#xD;&#xA;One medium potato per person&#xD;&#xA;Spices to taste (Cloves and juniper berries work well)&#xD;&#xA;&#xD;&#xA;Finely chop the onion and fry until soft.&#xD;&#xA;Cube the pork and add to the onion&#xD;&#xA;Fry pork until sealed and slightly coloured&#xD;&#xA;core and peel the apples and roughly dice and add to pork and onions&#xD;&#xA;roughly chop carrots and add to pot&#xD;&#xA;add your spices and seasoning and the white wine .&#xD;&#xA;wash and peel your potatoes and then finely slice&#xD;&#xA;layer the potato slices on top of the other ingredients.&#xD;&#xA;put a lid on your pot and allow to cook on a low heat for an hour or so&#xD;&#xA;20 mins before serving brush a little oil on the potatoes and place in over at 200 degrees or so until the potatoes are crispy and slightly golden.&#xD;&#xA;&#xD;&#xA;**Spicy Butternut squash Soup**&#xD;&#xA;&#xD;&#xA;Cut ButternutSquash in half and brush with a little oil.&#xD;&#xA;...Place on Baking tray and roast for an hour or so at 170 degrees.&#xD;&#xA;&#xD;&#xA;Roughly chop an onion and fry off in a little oil until soft&#xD;&#xA;add some salt, pepper and some dried chilli flakes to taste&#xD;&#xA;&#xD;&#xA;chop and peel a couple of carrots and a bell pepper and add to onion.&#xD;&#xA;&#xD;&#xA;Scoop out your butternut squash and add to pot.&#xD;&#xA;&#xD;&#xA;add a pint and a half of vegetable stock and allow to simmer for half an hour or so.&#xD;&#xA;&#xD;&#xA;Blend soup and add more water if it is too thick, check seasoning and serve." />
  <row Id="4903" PostHistoryTypeId="2" PostId="2765" RevisionGUID="a7ef1817-44d1-4606-83f2-435221233300" CreationDate="2010-07-22T13:24:20.357" UserId="561" Text="Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny side out?&#xD;&#xA;&#xD;&#xA;I've seen at least one answer to a questiong about grilling that made mention of this." />
  <row Id="4904" PostHistoryTypeId="1" PostId="2765" RevisionGUID="a7ef1817-44d1-4606-83f2-435221233300" CreationDate="2010-07-22T13:24:20.357" UserId="561" Text="Shiny side or not for foil?" />
  <row Id="4905" PostHistoryTypeId="3" PostId="2765" RevisionGUID="a7ef1817-44d1-4606-83f2-435221233300" CreationDate="2010-07-22T13:24:20.357" UserId="561" Text="&lt;technique&gt;" />
  <row Id="4906" PostHistoryTypeId="5" PostId="2642" RevisionGUID="8934217f-5cce-47ce-88cc-6aec69ece66a" CreationDate="2010-07-22T13:26:24.843" UserId="1181" Comment="provided unit conversions as per http://meta.cooking.stackexchange.com/questions/104/standardized-units" Text="I wanted to start a post regarding temperature-related food safety as I've seen some good, bad and questionable comments on this around the site so far.&#xD;&#xA;&#xD;&#xA;Some basic principles:&#xD;&#xA;&#xD;&#xA;**Temperature**&#xD;&#xA;When food is between 38°F and 140°F (4°C and 60°C) it's considered in the danger zone, and bacteria are growing on it quickly. US FDA guidelines suggest no longer than four hours in the danger zone is acceptable for raw meats.&#xD;&#xA;&#xD;&#xA;**Killing off Bacteria**&#xD;&#xA;You can kill off bacteria by heating it over 140°F (60°C). 10 minutes heated at 140°F or one minute at 160°F (71°C) will kill most bacteria you need to worry about. One exception is botulinum, which needs four minutes at 180°F (82°C). (Botulinum is a rare worry in most cooking, though. see below for more).&#xD;&#xA;&#xD;&#xA;**Toxins released by Bacteria**&#xD;&#xA;Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems: I would look forward to more on this below, as I don't know a lot about it.&#xD;&#xA;&#xD;&#xA;There's lots more to add to this post, please contribute.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4907" PostHistoryTypeId="2" PostId="2766" RevisionGUID="174346a1-c464-49ce-ba45-cb56473bd46a" CreationDate="2010-07-22T13:30:02.103" UserId="1274" Text="I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / scheduling problem.&#xD;&#xA;&#xD;&#xA;Of course, practise makes perfect (and I've been practising: certainly not perfect yet though). Say you reach the level where you can dissect a recipe (which, if written correctly, should be a straight arrow in time, tell you when to multitask, and not surprise you with 'combine the current result with that other recipe from the next page you should have started on an hour ago') and plan out your strategy. How do you improve at this point? What tools can help you?&#xD;&#xA;&#xD;&#xA;I imagine professional chefs, with the additional complication of also having to instruct multiple souschefs, will have insight or even formal training on this - but what about us amateurs?" />
  <row Id="4908" PostHistoryTypeId="1" PostId="2766" RevisionGUID="174346a1-c464-49ce-ba45-cb56473bd46a" CreationDate="2010-07-22T13:30:02.103" UserId="1274" Text="Timing cooking: methods / workflow" />
  <row Id="4909" PostHistoryTypeId="3" PostId="2766" RevisionGUID="174346a1-c464-49ce-ba45-cb56473bd46a" CreationDate="2010-07-22T13:30:02.103" UserId="1274" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="4910" PostHistoryTypeId="2" PostId="2767" RevisionGUID="24ac5904-0445-47ae-939c-171b5c7506dc" CreationDate="2010-07-22T13:32:54.703" UserId="1148" Text="I've been told that the shiny side should go on the inside for cooking, and the outside for freezing.  In other words, do you want to reflect the heat into the food, or away from the food?&#xD;&#xA;&#xD;&#xA;However, common sense (which fails very often) tells me that with the temperature ranges involved, any benefit is marginal, if it exists at all.  &#xD;&#xA;&#xD;&#xA;The only time it might matter, is if you were trying to warm something up in the sun.  Then it might make a difference." />
  <row Id="4911" PostHistoryTypeId="2" PostId="2768" RevisionGUID="e0102c49-82fe-450b-899a-d1ed013a1bd7" CreationDate="2010-07-22T13:35:38.363" UserId="1264" Text="The deep fried mars bar is the chippies answer to the chinese takeaway's doing Banana Fritters and the like, but the true Zenith of deep fried confectionary is the Deep Fried Snickers Icecream.&#xD;&#xA;&#xD;&#xA;A twist on the mars bar is to get some really sour green eating apples and press slices into the sides of the marsbar before coating it with batter.&#xD;&#xA;&#xD;&#xA;And whatever you do don't fall into the trap of a deep fried creme egg, those are evil!" />
  <row Id="4912" PostHistoryTypeId="2" PostId="2769" RevisionGUID="7aa64cdb-6354-4972-9b30-4fc9c5f02bab" CreationDate="2010-07-22T13:37:10.607" UserId="788" Text="My hunch would be if you want to play it safe, it might make sense to reduce first so you can taste it and make sure it's about the flavor you want in sweetness. Then you can add slowly while testing the sauce. &#xD;&#xA;&#xD;&#xA;Keep in mind that you'll probably reduce the sauce further, so it's like adding too much salt too early in a sauce and having the end result be too salty." />
  <row Id="4913" PostHistoryTypeId="2" PostId="2770" RevisionGUID="c44372d7-0da8-484e-9e05-a2ea679c28a9" CreationDate="2010-07-22T13:38:09.603" UserId="1274" Text="Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combinations that go well together?&#xD;&#xA;&#xD;&#xA;(ignoring texture at this time: I'm sure it's a contributing factor)&#xD;&#xA;&#xD;&#xA;The palate 'likes' certain combinations of sweet, salty, fatty, etc., sure. And certain complex flavours are found in many different recipes - a result of tradition and empirical succes. &#xD;&#xA;&#xD;&#xA;Examples:&#xD;&#xA;&#xD;&#xA; - tomatoes, mozzarella, basil (generally: tomatoes and green herbs)&#xD;&#xA; - soy / ginger&#xD;&#xA; - carrots / celery (baked, often with bacon or a meat)&#xD;&#xA; - strawberries / cream&#xD;&#xA;&#xD;&#xA;etc. etc. etc.&#xD;&#xA;&#xD;&#xA;The dream answer to this question would be some sort of map, visually grouping things, but that may not be possible in 2d. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="4914" PostHistoryTypeId="1" PostId="2770" RevisionGUID="c44372d7-0da8-484e-9e05-a2ea679c28a9" CreationDate="2010-07-22T13:38:09.603" UserId="1274" Text="Flavour combinations - structural analysis" />
  <row Id="4915" PostHistoryTypeId="3" PostId="2770" RevisionGUID="c44372d7-0da8-484e-9e05-a2ea679c28a9" CreationDate="2010-07-22T13:38:09.603" UserId="1274" Text="&lt;flavor&gt;" />
  <row Id="4916" PostHistoryTypeId="5" PostId="2767" RevisionGUID="8813f244-9afe-430b-9d43-12d05626c679" CreationDate="2010-07-22T13:51:26.827" UserId="1148" Comment="Added more info...; added 409 characters in body" Text="I've been told that the shiny side should go on the inside for cooking, and the outside for freezing.  In other words, do you want to reflect the heat into the food, or away from the food?&#xD;&#xA;&#xD;&#xA;However, common sense (which fails very often) tells me that with the temperature ranges involved, any benefit is marginal, if it exists at all.  &#xD;&#xA;&#xD;&#xA;The only time it might matter, is if you were trying to warm something up in the sun.  Then it might make a difference.&#xD;&#xA;&#xD;&#xA;EDIT:  From The Straight Dope:&#xD;&#xA;&#xD;&#xA;&gt; The truth is that the shiny side is&#xD;&#xA;&gt; not treated with a dangerous chemical.&#xD;&#xA;&gt; Mineral oil is used as a lubricant&#xD;&#xA;&gt; during the rolling process, some trace&#xD;&#xA;&gt; of which may remain on the finished&#xD;&#xA;&gt; foil--but it's not dangerous. The&#xD;&#xA;&gt; shiny side is shiny because of the way&#xD;&#xA;&gt; foil is made. During the last pass&#xD;&#xA;&gt; through the rolling mill, a double&#xD;&#xA;&gt; thickness of foil is run between the&#xD;&#xA;&gt; rollers. The side of each sheet that&#xD;&#xA;&gt; comes in contact with the polished&#xD;&#xA;&gt; steel rollers comes out shiny. The&#xD;&#xA;&gt; other side has a matte finish.&#xD;&#xA;&#xD;&#xA;http://www.straightdope.com/columns/read/1135/should-a-baking-potato-be-wrapped-in-foil-shiny-side-in-or-shiny-side-out&#xD;&#xA;&#xD;&#xA;ALSO&#xD;&#xA;&#xD;&#xA;&gt; The official word from the Reynolds&#xD;&#xA;&gt; aluminum people is as follows: &quot;It&#xD;&#xA;&gt; makes little difference which side of&#xD;&#xA;&gt; the Reynolds Wrap aluminum foil you&#xD;&#xA;&gt; use--both sides do the same fine job&#xD;&#xA;&gt; of cooking, freezing, and storing&#xD;&#xA;&gt; food. There is a slight difference in&#xD;&#xA;&gt; the reflectivity of the two sides, but&#xD;&#xA;&gt; it is so slight that laboratory&#xD;&#xA;&gt; instruments are required to measure&#xD;&#xA;&gt; it.&quot;" />
  <row Id="4917" PostHistoryTypeId="2" PostId="2771" RevisionGUID="70c3909c-e275-46f1-b987-0ce94aca922c" CreationDate="2010-07-22T13:52:07.840" UserId="633" Text="I picked up [The Flavour Thesaurus](http://www.amazon.co.uk/gp/product/0747599777/ref=oss_product) at the weekend.  It is organised much like Roget's Thesaurus, and for each flavour has entries for several flavours that work well with it.  Many entries have either recipes or suggestions.  There is an ample index for cross-referencing.  One thing to note is that the entries are written in quite a familiar style, some may find this annoying, but I thought that many of them hit the mark." />
  <row Id="4918" PostHistoryTypeId="6" PostId="2754" RevisionGUID="4ab2bfab-ce32-47ec-8247-73522040cc6b" CreationDate="2010-07-22T13:54:20.347" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;gumbo&gt;" />
  <row Id="4919" PostHistoryTypeId="2" PostId="2772" RevisionGUID="a6d90553-4066-4e49-84dd-3e4e4c74bd93" CreationDate="2010-07-22T13:55:59.500" UserId="145" Text="I've had to learn that you don't have to constantly stand over every dish. Also learn what elements of a meal can sit on your stove top and what needs to be removed from the heat to avoid over cooking.  For example when I make Chicken Parmesan Tomato sauce is the first thing I work on, The chicken is one of the last.&#xD;&#xA;&#xD;&#xA;If you're not going to prep your meal ahead of time start your prep while you're heating the oven or pans.&#xD;&#xA;&#xD;&#xA;Watch cooking shows, both traditional and the ones about restaurants, Not some of the techniques they use and never mention.  You can pick up some little time saving tricks from them here and there. " />
  <row Id="4920" PostHistoryTypeId="2" PostId="2773" RevisionGUID="9b830bd9-29c1-45a0-abab-f28be9e84044" CreationDate="2010-07-22T13:58:12.833" UserId="1276" Text="Did anyone knows of some good resources to start learning about food chemistry?&#xD;&#xA;I am thinking specifically about a description of the chemical processes involved e.g. in cooking/preparing the different foods and their relation with changes in flavor etc.&#xD;&#xA;&#xD;&#xA;Also: do you know a reliable source to understand what is the purpose of all food additive used by the industry? Here I am not thinking about colorant/preservatives and the like, but more about the &quot;strange supernumerary&quot; ingredients we can see on industrial food's labels." />
  <row Id="4921" PostHistoryTypeId="1" PostId="2773" RevisionGUID="9b830bd9-29c1-45a0-abab-f28be9e84044" CreationDate="2010-07-22T13:58:12.833" UserId="1276" Text="What are good resources to learn food chemistry? " />
  <row Id="4922" PostHistoryTypeId="3" PostId="2773" RevisionGUID="9b830bd9-29c1-45a0-abab-f28be9e84044" CreationDate="2010-07-22T13:58:12.833" UserId="1276" Text="&lt;please-remove-this-tag&gt;&lt;ingredients&gt;&lt;additives&gt;" />
  <row Id="4923" PostHistoryTypeId="2" PostId="2774" RevisionGUID="4cb0dfbe-006c-4c4b-88d2-c7b471819706" CreationDate="2010-07-22T14:01:16.460" UserId="296" Text="I've followed the website http://khymos.org/ for a while now. Their tagline—molecular gastronomy and the science of cooking—pretty much sums up what they're about.&#xD;&#xA;&#xD;&#xA;There are many resources on their site about the molecular reasons of why foods taste the way they do, why foods go well together, and how cooking processes work. &#xD;&#xA;&#xD;&#xA;I find their TGRWT (They Go Really Well Together) section to be particularly interesting: http://blog.khymos.org/tgrwt/" />
  <row Id="4924" PostHistoryTypeId="2" PostId="2775" RevisionGUID="05c3a9a0-8ee0-402f-9995-a941c6ea72db" CreationDate="2010-07-22T14:01:49.470" UserId="552" Text="You can also make up quantities of bolognese and chili and freeze them if you have a freezer compartment on your refridgerator, then reheat them easily either by defrosting during the day or in the microwave.&#xD;&#xA;Or if you have to make fresh then chili; mince in bolognese with vegetable; or mince with chili leaves and peppers, onions and mushrooms, all do well either in a slow cooker or on a hotplate/cooker." />
  <row Id="4925" PostHistoryTypeId="2" PostId="2776" RevisionGUID="5eb2a747-9e82-4db0-be42-757369b4eccb" CreationDate="2010-07-22T14:02:38.407" UserId="633" Text="[McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture](http://www.amazon.co.uk/McGee-Food-Cooking-Encyclopedia-Kitchen/dp/0340831499/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1279807254&amp;sr=8-1) will answer most questions on what the chemistry is behind most cooking processes, without being too academic." />
  <row Id="4929" PostHistoryTypeId="2" PostId="2778" RevisionGUID="dbf1c939-2baa-4094-bfca-87fb98413e06" CreationDate="2010-07-22T14:10:38.123" UserId="1259" Text="Check out a site called [Food Pairing][1]. They have excellent graphical visualizations of what combines well with given ingredients and also use common flavor profiles to help you determine appropriate substitutions. I think this is pretty close to the &quot;map&quot; you are asking for. &#xD;&#xA;&#xD;&#xA;[Khymos][2] is a great resource as already mentioned. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpairing.be&#xD;&#xA;  [2]: http://khymos.org" />
  <row Id="4931" PostHistoryTypeId="2" PostId="2780" RevisionGUID="f51f6d34-6d53-4938-ac1c-a2a07a1cf5f9" CreationDate="2010-07-22T14:13:05.107" UserId="126" Text="Learning to use all your sense in the kitchen is important, so you can smell how well something is cooking, hear the changes in sound as things are at different stages of being fried etc. This saves a lot of time and gives you a back stop in case you forget about something, you might hear a change in the sound and know that it needs sorting. This is something best learnt by practise and by trying us those senses whilst cooking. " />
  <row Id="4932" PostHistoryTypeId="5" PostId="2746" RevisionGUID="9e868e31-471e-4444-b593-bc3582e47819" CreationDate="2010-07-22T14:14:38.317" UserId="1266" Comment="Edited title to make it clearer that I'm not after mayo that'll last for commercial lengths of time" Text="Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days.&#xD;&#xA;&#xD;&#xA;What techniques or ingredients can be used to increase the shelf-life of homemade mayo? It's probably worth metnioning that I'm not after a solution that'll make the mayo last for the same length of time as commercially produced products, a week or two would be nice though!" />
  <row Id="4933" PostHistoryTypeId="4" PostId="2746" RevisionGUID="9e868e31-471e-4444-b593-bc3582e47819" CreationDate="2010-07-22T14:14:38.317" UserId="1266" Comment="Edited title to make it clearer that I'm not after mayo that'll last for commercial lengths of time" Text="Making &quot;long(er)-life&quot; homemade mayonnaise" />
  <row Id="4935" PostHistoryTypeId="6" PostId="2765" RevisionGUID="7e328248-911c-46ea-8532-2abe5a3ee40a" CreationDate="2010-07-22T14:20:18.630" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;grilling&gt;&lt;foil-cooking&gt;" />
  <row Id="4936" PostHistoryTypeId="2" PostId="2782" RevisionGUID="522cbbac-6e9b-404a-b3d3-8ec7940ce940" CreationDate="2010-07-22T14:21:41.060" UserId="839" Text="How can I keep hot food hot when transporting it, e.g. to a friend's house or a potluck? I usually just give up and take cold food, but I'd like to have more options. " />
  <row Id="4937" PostHistoryTypeId="1" PostId="2782" RevisionGUID="522cbbac-6e9b-404a-b3d3-8ec7940ce940" CreationDate="2010-07-22T14:21:41.060" UserId="839" Text="How can I keep hot food hot when transporting it? " />
  <row Id="4938" PostHistoryTypeId="3" PostId="2782" RevisionGUID="522cbbac-6e9b-404a-b3d3-8ec7940ce940" CreationDate="2010-07-22T14:21:41.060" UserId="839" Text="&lt;technique&gt;&lt;temperature&gt;&lt;hot&gt;" />
  <row Id="4939" PostHistoryTypeId="2" PostId="2783" RevisionGUID="4d7bae34-06f8-4d4e-a0dc-f65ab3124835" CreationDate="2010-07-22T14:24:43.533" UserId="210" Text="I've heard that adding 1/2 a lemon to a sauce can 'draw' some of the heat out." />
  <row Id="4942" PostHistoryTypeId="2" PostId="2785" RevisionGUID="c2d0d115-cb1c-4620-b12b-6d9057330bd0" CreationDate="2010-07-22T14:38:34.357" UserId="364" Text="Unfortunately, mayo doesn't freeze well, and it *really* doesn't can well, so neither of those are options. " />
  <row Id="4943" PostHistoryTypeId="4" PostId="2642" RevisionGUID="ab29169a-c663-42fd-ac02-24699a9a1af9" CreationDate="2010-07-22T14:39:44.697" UserId="982" Comment="edited title" Text="What Do I Need To Know About Temperature and Food Safety?" />
  <row Id="4944" PostHistoryTypeId="2" PostId="2786" RevisionGUID="111885e4-a82e-4c52-b7e3-74056759fe8f" CreationDate="2010-07-22T14:44:36.730" UserId="364" Text="I have been able to make a passable insulator using items from around the house:&#xD;&#xA;&#xD;&#xA; - Put wadded-up newspaper in the bottom of a cardboard box. &#xD;&#xA; - The next layer is Styrofoam, if you have any (I save leftover packaging).&#xD;&#xA; - Layer on a few kitchen towels.&#xD;&#xA; - Place your covered dish in the box next. &#xD;&#xA; - Finish with more kitchen towels, and get going!&#xD;&#xA;&#xD;&#xA;Be sure you have the food coming out of the oven at the time when you're about to walk out the door. &#xD;&#xA;&#xD;&#xA;Have your packaging ready, so you're not giving the food time to cool down while you hunt for a box. &#xD;&#xA;&#xD;&#xA;I've transported many pies this way, and it's worked great. " />
  <row Id="4945" PostHistoryTypeId="2" PostId="2787" RevisionGUID="52e4dda5-71ed-46e9-9af0-0cd2e34de915" CreationDate="2010-07-22T14:47:00.017" UserId="982" Text="Your question makes me think of demi-glace. From your question, I would say that you're trying to get a nice shiny thick sauce for your duck, one that tastes of red wine.&#xD;&#xA;&#xD;&#xA;If that's your goal, I would recommend you reduce your stock down until it's about the total volume of liquid that you're going to want. The stock reduction should be roughly the consistency you want your final sauce to be.&#xD;&#xA;&#xD;&#xA;Then, add an equal volume of wine, and reduce down to desired consistency (so about by half). This will give you a lovely sauce, with lots of that sticky goodness that reduced stocks deliver so nicely.&#xD;&#xA;&#xD;&#xA;You might do this with all of your stock, then freeze cubes of unused sauce for later; they make a great addition to other bases. &#xD;&#xA;&#xD;&#xA;Left-over alcohol is not going to be an issue here, by the way, you'll have long since boiled/simmered it off." />
  <row Id="4946" PostHistoryTypeId="6" PostId="2752" RevisionGUID="d43e4c72-f629-42c3-941a-878c09385c8f" CreationDate="2010-07-22T14:47:17.380" UserId="982" Comment="edited tags" Text="&lt;technique&gt;&lt;sauce&gt;&lt;reduction&gt;" />
  <row Id="4947" PostHistoryTypeId="2" PostId="2788" RevisionGUID="a8126936-cec0-47e1-9c6b-66947a76649a" CreationDate="2010-07-22T14:47:53.900" UserId="1280" Text="It is because I used a poor cut of meat?  Did I not cook it fast enough?  Should I have removed it from the heat sooner?  Is my cut too thick?  Is my temperature probe too conservative?" />
  <row Id="4948" PostHistoryTypeId="1" PostId="2788" RevisionGUID="a8126936-cec0-47e1-9c6b-66947a76649a" CreationDate="2010-07-22T14:47:53.900" UserId="1280" Text="Why does my steak turn out well done when the temperature probe says its only rare?" />
  <row Id="4949" PostHistoryTypeId="3" PostId="2788" RevisionGUID="a8126936-cec0-47e1-9c6b-66947a76649a" CreationDate="2010-07-22T14:47:53.900" UserId="1280" Text="&lt;beef&gt;&lt;temperature&gt;" />
  <row Id="4950" PostHistoryTypeId="5" PostId="784" RevisionGUID="6efd8062-ed2e-40f6-8dd7-03b76e61d8e6" CreationDate="2010-07-22T14:51:23.140" UserId="67" Comment="spoons / measurements" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="4951" PostHistoryTypeId="2" PostId="2789" RevisionGUID="c78c26a6-b56f-471a-a66f-5169b2b4d24b" CreationDate="2010-07-22T14:51:37.557" UserId="982" Text="This question is a little vague, but probably your temperature probe is lying to you, or you're not accounting for resting your meat. I would suggest a legit thermometer rather than one that gives you hints about the meat -- you'll have more control over the final product.&#xD;&#xA;&#xD;&#xA;Temperature Guide:&#xD;&#xA;&#xD;&#xA;- Medium Rare Beef has an internal temp of 145F&#xD;&#xA;- Medium Beef has an internal temp of 160F&#xD;&#xA;- Well Done (ruined) has a temp of 170F&#xD;&#xA;&#xD;&#xA;Remember that on resting your beef will rise roughly 10F in the middle as the heat distributes. So, if you pull the beef out at 160F, it will be well done by the time you eat it.&#xD;&#xA;&#xD;&#xA;If you want Medium Rare, pull it out at 135F. " />
  <row Id="4952" PostHistoryTypeId="2" PostId="2790" RevisionGUID="6d6edf17-47b4-419b-a39b-e0a6b9f40c73" CreationDate="2010-07-22T14:51:42.050" UserId="20" Text="Time to get a new meat thermometer!" />
  <row Id="4953" PostHistoryTypeId="2" PostId="2791" RevisionGUID="86199f6b-81ba-4d2b-b835-e5e5bc6ea607" CreationDate="2010-07-22T14:55:16.813" UserId="986" Text="I make a pretty large quantity of homemade mayo and have never had a problem keeping it longer than that -- Good Eats uses a week for their &lt;a href=&quot;http://www.foodnetwork.com/recipes/alton-brown/mayonnaise-recipe/index.html&quot;&gt;recipe&lt;/a&gt; and for me it lives a month, easy, with no detectable reduction in quality. There really is enough acid and salt to deter most bugs if you like it strongly flavored (and let's be honest, mayo should be strongly flavored because it's a sauce made of fat and you might want to minimize the quantity applied). I'd also take the advice of &lt;a href=&quot;http://stilltasty.com/fooditems/index/17668&quot;&gt;stilltasty.com&lt;/a&gt; that while color, flavor, or texture may change it's generally still safe to eat refrigerated mayo even after it's notional &quot;use-by&quot; date.&#xD;&#xA;&#xD;&#xA;In short, I strongly advise more salt and acid if you're worried (and also because it's tasty), but I also strongly advise a lack of worry." />
  <row Id="4954" PostHistoryTypeId="6" PostId="2642" RevisionGUID="0653fa32-e2c1-4ffb-a26d-efd30275df66" CreationDate="2010-07-22T14:55:27.843" UserId="20" Comment="edited tags" Text="&lt;food-safety&gt;&lt;temperature&gt;" />
  <row Id="4955" PostHistoryTypeId="2" PostId="2792" RevisionGUID="741a0162-fc14-4842-8ef4-e72f33664aff" CreationDate="2010-07-22T14:56:22.037" UserId="982" Text="http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety has more about food and temperature safety." />
  <row Id="4956" PostHistoryTypeId="6" PostId="2231" RevisionGUID="5693b452-8f2d-4a94-811e-05cafae4c5ec" CreationDate="2010-07-22T15:02:17.297" UserId="982" Comment="edited tags" Text="&lt;baking&gt;&lt;ingredients&gt;&lt;cookies&gt;" />
  <row Id="4957" PostHistoryTypeId="6" PostId="2782" RevisionGUID="a64472d0-5455-4fd2-8f08-2d4b1535dd9f" CreationDate="2010-07-22T15:03:05.577" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;temperature&gt;" />
  <row Id="4958" PostHistoryTypeId="6" PostId="2770" RevisionGUID="e5d028df-79da-4d29-9b37-e287754b29eb" CreationDate="2010-07-22T15:06:03.137" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;learning&gt;" />
  <row Id="4959" PostHistoryTypeId="2" PostId="2793" RevisionGUID="65216d39-83ce-4e05-bbda-e8d5598578a0" CreationDate="2010-07-22T15:11:19.427" UserId="982" Text="USDA guidelines for Pork state that you should cook it to 160F. I have heard over the years that you can undercook from that, which seems desirable, as 160F is going to be pretty dry. &#xD;&#xA;&#xD;&#xA;I know the general temperature safety rules, but I'm curious about texture. Does anybody have a range of temperatures and descriptions, a-la beef for Pork? Are there other, non-bacterial concerns for keeping pork up at 160F?" />
  <row Id="4960" PostHistoryTypeId="1" PostId="2793" RevisionGUID="65216d39-83ce-4e05-bbda-e8d5598578a0" CreationDate="2010-07-22T15:11:19.427" UserId="982" Text="What are the ranges of Pork Temperature that are flavorful and safe?" />
  <row Id="4961" PostHistoryTypeId="3" PostId="2793" RevisionGUID="65216d39-83ce-4e05-bbda-e8d5598578a0" CreationDate="2010-07-22T15:11:19.427" UserId="982" Text="&lt;food-safety&gt;&lt;pork&gt;" />
  <row Id="4962" PostHistoryTypeId="2" PostId="2794" RevisionGUID="cfa29066-4c1c-4f3a-b120-0d43055f3759" CreationDate="2010-07-22T15:13:56.340" UserId="215" Text="There are a few things going on here.  First, when I test meat without using a thermometer (as most cooks in an industrial/restaurant kitchen do) I use a neat technique that is available to anyone with hands.  With your non-dominant hand, touch your thumb meat (the inner thumb, where it meets your hand).  This approximates rare.  Then touch your index finger to the tip of your thumb (dominant hand).  This can approximate medium rare.  Then do the same with your middle finger, medium, ring finger well, and pinky, super well.&#xD;&#xA;&#xD;&#xA;Actually, most cooks in a restaurant just get used to what the meat feels like since they cook so many steaks.&#xD;&#xA;&#xD;&#xA;Now to your question.  Certain cuts will feel different when cooked at different temps.  Also, certain cuts will look more cooked in the middle and still be tender (feeling like rare - e.g., fillet).  So if this is going on, I would just cook the steak until you like it (but remember to let it rest).&#xD;&#xA;&#xD;&#xA;In my kitchen, we have several meat thermometers, so your problem can be remedied by testing with different thermometers.  I recommend every kitchen have at least two, and probably three.  Troubleshooting meat is multi-pronged and learning how to not rely on a thermometer can help a great deal." />
  <row Id="4963" PostHistoryTypeId="2" PostId="2795" RevisionGUID="fdd8aa66-8a7f-40c3-a8e6-07e22c091421" CreationDate="2010-07-22T15:16:12.893" UserId="950" Text="I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?" />
  <row Id="4964" PostHistoryTypeId="1" PostId="2795" RevisionGUID="fdd8aa66-8a7f-40c3-a8e6-07e22c091421" CreationDate="2010-07-22T15:16:12.893" UserId="950" Text="How can you purée without a food processor?" />
  <row Id="4965" PostHistoryTypeId="3" PostId="2795" RevisionGUID="fdd8aa66-8a7f-40c3-a8e6-07e22c091421" CreationDate="2010-07-22T15:16:12.893" UserId="950" Text="&lt;technique&gt;&lt;vegetables&gt;&lt;basics&gt;" />
  <row Id="4966" PostHistoryTypeId="6" PostId="2121" RevisionGUID="5ee91343-6bd0-466c-9a39-37166ce55ece" CreationDate="2010-07-22T15:16:39.803" UserId="403" Comment="edited tags" Text="&lt;fruit&gt;&lt;plums&gt;" />
  <row Id="4967" PostHistoryTypeId="2" PostId="2796" RevisionGUID="b8e593de-92ee-4bea-b557-f36e880b372e" CreationDate="2010-07-22T15:17:29.087" UserId="982" Text="The short answer is &quot;throw it in the oven, and make sure it doesn't stick.&quot;&#xD;&#xA;&#xD;&#xA;You can use aluminum foil or silpat to accomplish the non-stick part.&#xD;&#xA;&#xD;&#xA;Regarding temperatures, a lot depends on what you want. This is pork remember, a meat that cooks beautifully at low temperature, and fries nicely too when salt-cured.&#xD;&#xA;&#xD;&#xA;So, if you want delectably smooth soft bacon that melts in your mouth, try it at 225 for a few hours. This is like slow cooking a pork shoulder. &#xD;&#xA;&#xD;&#xA;300 and up will more quickly cook it; at that point you're aiming for crispy bacon. The hotter the heat, the faster it will get there, and the greater the danger you're going to burn it. I usually do mine at 375 for the family, it takes roughly 20 minutes. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4968" PostHistoryTypeId="2" PostId="2797" RevisionGUID="bd18b856-8e78-43f7-945c-e629b9daacf8" CreationDate="2010-07-22T15:17:44.097" UserId="210" Text="you can also wrap whatever it is in towels.  They tend to be big and thick and are good insulators, keeping stuff warm." />
  <row Id="4969" PostHistoryTypeId="2" PostId="2798" RevisionGUID="58d82980-adb6-4ce7-97f2-ce1a8bcb4d81" CreationDate="2010-07-22T15:20:27.967" UserId="210" Text="Is there a good alternative to marsala wine?" />
  <row Id="4970" PostHistoryTypeId="1" PostId="2798" RevisionGUID="58d82980-adb6-4ce7-97f2-ce1a8bcb4d81" CreationDate="2010-07-22T15:20:27.967" UserId="210" Text="Alternative to marsala?" />
  <row Id="4971" PostHistoryTypeId="3" PostId="2798" RevisionGUID="58d82980-adb6-4ce7-97f2-ce1a8bcb4d81" CreationDate="2010-07-22T15:20:27.967" UserId="210" Text="&lt;substitutions&gt;" />
  <row Id="4972" PostHistoryTypeId="2" PostId="2799" RevisionGUID="6bbe6d40-ea1f-48ce-bb4a-a4fdaa7ab021" CreationDate="2010-07-22T15:24:06.220" UserId="1281" Text="I'd like to learn to cook. At the moment I can make scrambled eggs, and that's pretty much it (I'm exaggerating, but just a little).&#xD;&#xA;&#xD;&#xA;My question is, what is the best way to get started? I've thought of picking specific recipes of things I'd like to make, but I usually don't understand half the steps involved. I also usually don't know all the ingredients (doesn't help that I'm not in an English-speaking country).&#xD;&#xA;&#xD;&#xA;Thanks a lot!" />
  <row Id="4973" PostHistoryTypeId="1" PostId="2799" RevisionGUID="6bbe6d40-ea1f-48ce-bb4a-a4fdaa7ab021" CreationDate="2010-07-22T15:24:06.220" UserId="1281" Text="Resources for a beginner learning to cook" />
  <row Id="4974" PostHistoryTypeId="3" PostId="2799" RevisionGUID="6bbe6d40-ea1f-48ce-bb4a-a4fdaa7ab021" CreationDate="2010-07-22T15:24:06.220" UserId="1281" Text="&lt;learning&gt;" />
  <row Id="4975" PostHistoryTypeId="2" PostId="2800" RevisionGUID="a8e28d27-2ab0-4b90-adb0-e9fc40d9b254" CreationDate="2010-07-22T15:25:19.577" UserId="67" Text="You're just not going to get the same texture with anything that doesn't have spinning knives (blender, food processor, etc.)  You might be able to get close with enough cooking + a masher, then a hand mixer (or do the old hand-crank ones still count as mechanical?).&#xD;&#xA;&#xD;&#xA;As things go for the type of cooking you're dealing with, consider a stick blender -- they're much cheaper than a food processor, don't have the issue with leaking seals as a bar blender, and they don't take up as much storage space.&#xD;&#xA;&#xD;&#xA;They can't quite do the same things as the others (bar blenders are good for breaking down ice cubes for smoothies that a stick blener might choke on, and you can leave them alone while they work; food processors can shread or slice with the right disks, kneed dough with the plastic blade, or break down solid objects with pulsing to keep it from getting to pureed), but I don't think the others work for making whipped cream, either.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4976" PostHistoryTypeId="2" PostId="2801" RevisionGUID="50aff5f6-855e-48d8-8f37-bf8b318e3ee9" CreationDate="2010-07-22T15:25:40.810" UserId="403" Text="In my great-grandmother's recipe for Open-Face Apple Pie, she writes, &quot;Cut apples in eighths if they are not quick-cooking.&quot; I assume that this implies that some apples will cook more quickly than others, but I can't find a list of such apples anywhere." />
  <row Id="4977" PostHistoryTypeId="1" PostId="2801" RevisionGUID="50aff5f6-855e-48d8-8f37-bf8b318e3ee9" CreationDate="2010-07-22T15:25:40.810" UserId="403" Text="Which types of apples are considered to be &quot;quick-cooking&quot; apples?" />
  <row Id="4978" PostHistoryTypeId="3" PostId="2801" RevisionGUID="50aff5f6-855e-48d8-8f37-bf8b318e3ee9" CreationDate="2010-07-22T15:25:40.810" UserId="403" Text="&lt;fruit&gt;&lt;apples&gt;&lt;apple-type&gt;" />
  <row Id="4979" PostHistoryTypeId="5" PostId="2800" RevisionGUID="58d150d2-f825-448c-bb70-90e08f58ae43" CreationDate="2010-07-22T15:25:47.893" UserId="210" Comment="added 1 characters in body" Text="You're just not going to get the same texture with anything that doesn't have spinning knives (blender, food processor, etc.)  You might be able to get close with enough cooking + a masher, then a hand mixer (or do the old hand-crank ones still count as mechanical?).&#xD;&#xA;&#xD;&#xA;As things go for the type of cooking you're dealing with, consider a stick blender -- they're much cheaper than a food processor, don't have the issue with leaking seals as a bar blender, and they don't take up as much storage space.&#xD;&#xA;&#xD;&#xA;They can't quite do the same things as the others (bar blenders are good for breaking down ice cubes for smoothies that a stick blender might choke on, and you can leave them alone while they work; food processors can shread or slice with the right disks, kneed dough with the plastic blade, or break down solid objects with pulsing to keep it from getting to pureed), but I don't think the others work for making whipped cream, either.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="4980" PostHistoryTypeId="2" PostId="2802" RevisionGUID="054c9029-41e3-458b-9488-dac82237e966" CreationDate="2010-07-22T15:28:31.280" UserId="126" Text="This might relate to the 'hardness' of the apples. Some apples cook down to a sauce much quicker than others (Bramely might be considered quick cooking whilst Cox's might be considered slow cooking). " />
  <row Id="4981" PostHistoryTypeId="5" PostId="2801" RevisionGUID="36ceafc2-210e-403e-8ee1-884100c2e0a7" CreationDate="2010-07-22T15:31:51.950" UserId="403" Comment="deleted 7 characters in body" Text="In my great-grandmother's recipe for Open-Face Apple Pie, she writes, &quot;Cut apples in eighths if they are not quick-cooking.&quot; I assume that this means some apples will cook more quickly than others, but I can't find a list of such apples anywhere." />
  <row Id="4982" PostHistoryTypeId="4" PostId="2795" RevisionGUID="739d80ad-694d-43a8-81ca-a433f16fb741" CreationDate="2010-07-22T15:33:40.390" UserId="950" Comment="edited tags; edited title" Text="Can you purée without a food processor?" />
  <row Id="4983" PostHistoryTypeId="6" PostId="2795" RevisionGUID="739d80ad-694d-43a8-81ca-a433f16fb741" CreationDate="2010-07-22T15:33:40.390" UserId="950" Comment="edited tags; edited title" Text="&lt;technique&gt;&lt;vegetables&gt;&lt;basics&gt;&lt;equipment&gt;" />
  <row Id="4984" PostHistoryTypeId="2" PostId="2803" RevisionGUID="226ee7c9-3e3a-4188-ba3d-ab2d2e9c3e88" CreationDate="2010-07-22T15:35:09.967" UserId="67" Text="Using ceramic cookware provides good thermal mass, and isn't a conductor so won't cool off as quickly as metal will.  I just wrap them in two or three bath towels (at least two -- one wrapped in one direction, the other wrapped at 90 degrees, so I don't have a large hole in the end for air to come in).&#xD;&#xA;&#xD;&#xA;If you're doing this often enough, or just happen to need the dishes anyway, there are insulated carrying cases sold for various standard casserole dish sizes.  But look when you're ordering online -- some come with a dish, lid, insulating bag, and hot &amp; cold packs ... some are just an insulating bag.  The hot packs you can either warm up in hot water or a microwave to add extra thermal mass when transporting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I have two of the [Pyrex Portables][1] line that I got when some store was having a good sale, and I also have a slow cooker with clamps to secure the lid, but I don't know that I'd recommend it due what I consider to be a serious design flaw.  (and for longer trips, I still wrap the pyrex things in towels, although that means I can't use the carrying handles)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=pyrex+portables&amp;x=0&amp;y=0&amp;ih=14_0_1_0_0_0_0_0_0_1.7_1282&amp;fsc=6" />
  <row Id="4985" PostHistoryTypeId="2" PostId="2804" RevisionGUID="c95653a2-c640-45b0-a791-40348fe34332" CreationDate="2010-07-22T15:39:11.653" UserId="1169" Text="I think some sort of mechanical aid to macerate the food is necessary for your project. Depending on what dish you attempt, there are few options. &#xD;&#xA;&#xD;&#xA;A ricer (or food mill, depending on who you buy from) is a manual device (non-electric) that you might run cooked potatoes or parsnips through. Many people do mashed potatoes this way. Depending how cooked your parsnips get, a hand blender (or immersion blender, stick blender) may work. &#xD;&#xA;&#xD;&#xA;However, all of this requires you to shell out some cash for a device. I'm not sure, from your post, if that's an option. If you're going for  ultra-smooth texture for a bisque or other soup, it might be worth it to get one of the small-bowl food processors (just work in batches). &#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="4986" PostHistoryTypeId="2" PostId="2805" RevisionGUID="9295c177-0f39-401d-9877-2c481a98682d" CreationDate="2010-07-22T15:40:35.567" UserId="1280" Text="I know some people balk when people call propane grills a BBQ because you don't get the charcoal flavor.&#xD;&#xA;&#xD;&#xA;But are there any tricks to get that flavor on a gas grill?  I live in an apartment so I can only use propane." />
  <row Id="4987" PostHistoryTypeId="1" PostId="2805" RevisionGUID="9295c177-0f39-401d-9877-2c481a98682d" CreationDate="2010-07-22T15:40:35.567" UserId="1280" Text="Is it possible to get smokey flavor on a Propane grill?" />
  <row Id="4988" PostHistoryTypeId="3" PostId="2805" RevisionGUID="9295c177-0f39-401d-9877-2c481a98682d" CreationDate="2010-07-22T15:40:35.567" UserId="1280" Text="&lt;grilling&gt;&lt;bbq&gt;" />
  <row Id="4989" PostHistoryTypeId="2" PostId="2806" RevisionGUID="250a3222-fdf5-47d8-aaf0-b32f27c26ccf" CreationDate="2010-07-22T15:43:31.357" UserId="115" Text="You really need to start with the basics, until you understand how and why things work, following recipes will not improve your situation.&#xD;&#xA;&#xD;&#xA;When I first started taking cooking seriously, (this was prior to the Internet) I went out and bought books about basic cooking, the sort or thing any potential chef might read before taking a place at a culinary school. &#xD;&#xA;&#xD;&#xA;Once I understood the basics I could progress to more interesting recipes. Moreover, I was able to make corrections if things went wrong.&#xD;&#xA;&#xD;&#xA;There are a lot of books available along the lines mentioned above and there are some subscription web sites available, such as &lt;a href=&quot;http://www.rouxbe.com/&quot;&gt;Online Video Cooking School&lt;/a&gt;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="4990" PostHistoryTypeId="2" PostId="2807" RevisionGUID="9e506071-5de3-4d1a-aa85-15b1fdfa1562" CreationDate="2010-07-22T15:45:49.000" UserId="982" Text="Your best bet is to get some information, a little equipment and then some practice.&#xD;&#xA;&#xD;&#xA;I currently recommend Michael Ruhlman's Ratio Cookbook to beginners -- it's focused on the whys and wherefores of a good portion of American / European cooking. If you read it, and try out his recipes, you'll have a really solid understanding of how much of cooking works.&#xD;&#xA;&#xD;&#xA;So, I would recommend you buy that book. Also, I would recommend you buy a 'classic' cookbook catering to a cuisine you are interested in, and work your way through as much of it as you can.&#xD;&#xA;&#xD;&#xA;Once you've bought and read one of these, go shop for some cooking gear. You don't need a lot, and it's better to buy a small amount of quality than a bunch of cheap crap. &#xD;&#xA;&#xD;&#xA;Then, get to it! Enjoy. Yum.&#xD;&#xA;&#xD;&#xA;Also, read http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to for an inspiring list of cookbooks to check out." />
  <row Id="4991" PostHistoryTypeId="6" PostId="2799" RevisionGUID="177ae5a7-bb23-4282-9390-59ada35e1dd6" CreationDate="2010-07-22T15:46:45.753" UserId="982" Comment="edited tags" Text="&lt;learning&gt;&lt;beginners&gt;" />
  <row Id="4992" PostHistoryTypeId="2" PostId="2808" RevisionGUID="33250217-383e-439b-93ca-6c0d6f5f18dc" CreationDate="2010-07-22T15:47:11.137" UserId="62" Text="You can use smoke flavoured BBQ sauce to either marinate your meat, or applying it while it is on the grill." />
  <row Id="4993" PostHistoryTypeId="2" PostId="2809" RevisionGUID="2eb2280e-0761-458d-acdc-a9cf61105d41" CreationDate="2010-07-22T15:48:34.553" UserId="20" Text="From what I see you have 2 options.&#xD;&#xA;&#xD;&#xA; 1. you can Add liquid smoke to your bbq sauce you use (if you use). Warning, a little bit is alot.&#xD;&#xA; 2. you could create a 'smoke packet' soak a handful of hickey wood chips, wrap in aluminum foil and poke some holes. Place this packet underneath the grill, once you get some smoke coming out, start cooking your meat" />
  <row Id="4994" PostHistoryTypeId="2" PostId="2810" RevisionGUID="630ddf8a-e3a6-4228-8c50-87054e1e748d" CreationDate="2010-07-22T15:50:59.683" UserId="982" Text="Yep, you can. The first step would be to buy some lava rocks or similar additive to your gas grill (if it's cheap). This will even out the flames and get you a better cooking situation, more similar to the charcoal barbecue.&#xD;&#xA;&#xD;&#xA;Second would be throwing some wood on the fire; you can do this in an aluminum foil box, with a metal 'smoking box', or just throwing some wood on the grill as you prefer.&#xD;&#xA;&#xD;&#xA;If you do that, use hardwood only; probably it's best to start by buying a bag of hardwood chips for grilling. Softwood produces nasty smoke which tastes terrible." />
  <row Id="4995" PostHistoryTypeId="2" PostId="2811" RevisionGUID="acf94bec-af25-4baa-a748-00ca55865e69" CreationDate="2010-07-22T15:52:09.043" UserId="1169" Text="I think that you will have a hard time getting charcoal flavor without charcoal. Smoked flavor, however, is obtainable. If you have an outside grill, fill a small disposable aluminum pan with water-soaked wood chips (hickory or apple wood are nice), and stick it in your grill with the meat with the lid down. &#xD;&#xA;&#xD;&#xA;If you're talking about a gas grill that's on the range top of a kitchen appliance, this is probably a bad idea (smoke alarms, fire department...). However: America's Test Kitchen did a wonderful episode of smoked/barbecued ribs achieved in the oven. Can't find a link that's not behind a pay-wall right now, but I believe the method involved a roasting pan with a rack set in it, soaked wood chips, and covering the whole contraption with foil in an oven for many hours. Maybe other posters can help out my foggy memory. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="4996" PostHistoryTypeId="2" PostId="2812" RevisionGUID="185779b0-8d85-4131-9ec6-9d221b751543" CreationDate="2010-07-22T15:57:00.773" UserId="27" Text="I would recommend getting the [Better Homes and Garden cookbook][1]. Its been out forever and that is the book that both my mom and I keep coming back to. Each section starts of helping you so the meat section tells you what each section of each animal is called, the canning section tells you how to can, etc. So it tells you what to do and has awesome recipes. &#xD;&#xA;&#xD;&#xA;In addition to this I would just use the internet. I use google to definitions, substitutions or anything, even if I kindof know what it is already the internet is good just to be 100% sure. I also love internet blogs that tell you their favorite recipes and how to make it. For tons of recipes from something easy like macaroni and cheese to something harder like cheesemaking I recommend http://www.food.com/.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bhg.com/bhg/store/product.jsp?catid=cat120006&amp;prodid=prod590004" />
  <row Id="4997" PostHistoryTypeId="2" PostId="2813" RevisionGUID="e52eba9e-c7ea-486f-adcb-abbc2b4f0d61" CreationDate="2010-07-22T15:57:51.927" UserId="364" Text="One of my favorite topics, having grown up close to two apple orchards...&#xD;&#xA;&#xD;&#xA;Most likely, by &quot;quick-cooking,&quot; the recipe intends you to use a pie or sauce apple, i.e. one that softens readily with heat.&#xD;&#xA;&#xD;&#xA; - **Sauce apples**. Use these for a pie if you like VERY soft pie contents. Personally, I prefer applesauce that has some chunks in it, so I don't use &quot;sauce apples&quot; for sauce; however, the standard is to list for sauce those apples that practically dissolve (like McIntosh). &#xD;&#xA;&#xD;&#xA; - **Pie apples**. An apple listed for pie is typically one that retains its shape but softens well (like Cortland, Mutsu, Empire, Jonagold, or Fuji).&#xD;&#xA;&#xD;&#xA; - **Consider the taste**. Some apples (Gala, for example) lost a lot of flavor when cooked, and are best for eating raw. Others gain tremendous flavor when cooked (Empire). &#xD;&#xA;&#xD;&#xA;Which apple to use is certainly a matter of preference. Some people like their pie apples to remain quite firm (using, say, Granny Smith), while others like them to be VERY soft (and thus use a &quot;sauce&quot; apple.&#xD;&#xA;&#xD;&#xA;Here's some apple lists/charts ... I'd say look up the varieties readily available to you, and see which ones are listed for sauces or pies.&#xD;&#xA;&#xD;&#xA; - http://www.baumanorchards.com/chart/index.htm&#xD;&#xA; - http://www.recipegoldmine.com/kitchart/kitchart71.html&#xD;&#xA;&#xD;&#xA;Look up the website for your local orchard - they may link to a usage chart for the apples they grow!" />
  <row Id="4998" PostHistoryTypeId="4" PostId="2798" RevisionGUID="e9f183f0-0883-4b34-91ca-10b613ad6c55" CreationDate="2010-07-22T15:59:49.210" UserId="364" Comment="Added capitalization of &quot;Marsala.&quot;; edited body" Text="Alternative to Marsala?" />
  <row Id="4999" PostHistoryTypeId="5" PostId="2798" RevisionGUID="e9f183f0-0883-4b34-91ca-10b613ad6c55" CreationDate="2010-07-22T15:59:49.210" UserId="364" Comment="Added capitalization of &quot;Marsala.&quot;; edited body" Text="Is there a good alternative to Marsala wine?" />
  <row Id="5000" PostHistoryTypeId="4" PostId="2218" RevisionGUID="f6f58ab1-63de-4d8a-987b-411a197eab24" CreationDate="2010-07-22T16:04:35.013" UserId="364" Comment="Spelling: mosture --&gt; moisture." Text="Does searing meat lock in moisture?" />
  <row Id="5001" PostHistoryTypeId="6" PostId="32" RevisionGUID="a570a692-58cc-42e3-aa2b-9f9ad5d0e92f" CreationDate="2010-07-22T16:09:19.937" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;learning&gt;&lt;basics&gt;" />
  <row Id="5002" PostHistoryTypeId="2" PostId="2814" RevisionGUID="79f9d2f9-d76a-4021-b59a-5d9f49ee750e" CreationDate="2010-07-22T16:13:12.523" UserId="281" Text="Avoid the liquid smoke stuff. It tastes horrible in my opinion.&#xD;&#xA;I bought a small &quot;smoke box&quot; at Lowes. It's just a cast iron box with slits in the lid. By some wood chips, I like apple wood, and soak them in water for a while. Then put the smoke box under the grill but over the flame. It works well." />
  <row Id="5005" PostHistoryTypeId="2" PostId="2815" RevisionGUID="fc756afa-4a95-414e-ab57-6b9a436ca8f2" CreationDate="2010-07-22T16:23:49.240" UserId="1288" Text="First things first, to keep the food hot you need to take into account two factors: thermal mass and heat conduction.&#xD;&#xA;&#xD;&#xA;Thermal mass is how much heat your food or its pot can retain. Generally, heavier pots &amp; pans(cast iron or clay) will be hot for a longer time than thin-walled ones made of steel or aluminum.&#xD;&#xA;&#xD;&#xA;Rule of thumb: the heavier the pot, the better its heat retention. Bringing more food also helps!&#xD;&#xA;&#xD;&#xA;Heat conduction is how well does a material let heat pass through it. Metals and water give heat away very easily, and aren't good for insulation. Thick fabrics, wool, cotton or just layers of air in between sheets of newspaper are good at keeping heat in.&#xD;&#xA;&#xD;&#xA;Rule of thumb: if it'll keep you warm in the winter, it can keep your food warm.&#xD;&#xA;My personal favourite is just wrap the pot in a woolen blanket. Just make sure you don't get the blanket greasy!" />
  <row Id="5006" PostHistoryTypeId="4" PostId="848" RevisionGUID="56ea5252-30cc-4b32-8fcf-a113b655ec54" CreationDate="2010-07-22T16:24:35.383" UserId="364" Comment="Grammar: quick --&gt; quickly." Text="How to chill beer quickly?" />
  <row Id="5007" PostHistoryTypeId="6" PostId="848" RevisionGUID="56ea5252-30cc-4b32-8fcf-a113b655ec54" CreationDate="2010-07-22T16:24:35.383" UserId="364" Comment="Grammar: quick --&gt; quickly." Text="&lt;freezing&gt;&lt;beer&gt;&lt;beverage&gt;" />
  <row Id="5008" PostHistoryTypeId="5" PostId="657" RevisionGUID="b869a042-5c9a-4734-84ed-71f7901e4310" CreationDate="2010-07-22T16:30:06.987" UserId="364" Comment="Grammar: &quot;Then, when I reheat them, it taste less.&quot; --&gt; &quot;Then, when I reheat them, they have less taste.&quot; Similar edit to question title." Text="I usually freeze my leftovers.&#xD;&#xA;&#xD;&#xA;Then, when I reheat them, they have less taste.&#xD;&#xA;Less salt, less chili, less everything.&#xD;&#xA;&#xD;&#xA;Any ideas why?  &#xD;&#xA;/L" />
  <row Id="5009" PostHistoryTypeId="4" PostId="657" RevisionGUID="b869a042-5c9a-4734-84ed-71f7901e4310" CreationDate="2010-07-22T16:30:06.987" UserId="364" Comment="Grammar: &quot;Then, when I reheat them, it taste less.&quot; --&gt; &quot;Then, when I reheat them, they have less taste.&quot; Similar edit to question title." Text="Frozen food has less taste" />
  <row Id="5010" PostHistoryTypeId="4" PostId="577" RevisionGUID="d8ed5935-817f-40ad-994a-4dfd09f090b3" CreationDate="2010-07-22T16:32:51.570" UserId="364" Comment="Liquidy is not a word; changed to &quot;liquid&quot; in question title. " Text="How do I make semisweet chocolate more liquid?" />
  <row Id="5011" PostHistoryTypeId="2" PostId="2816" RevisionGUID="1e2239be-313f-4000-95e1-ecd1e7e7bed4" CreationDate="2010-07-22T16:36:10.897" UserId="364" Text="The recipe I use for chocolate coating on some cookies calls for paraffin wax to be added to the chocolate. &#xD;&#xA;&#xD;&#xA;In a double boiler, I melt 12 ounces of semisweet chocolate chips with 1/2 a paraffin wax bar. " />
  <row Id="5012" PostHistoryTypeId="2" PostId="2817" RevisionGUID="51f3ba2b-c155-404b-ad5d-e4c75c1e8229" CreationDate="2010-07-22T16:38:40.893" UserId="1288" Text="Stews are very low-maintenance dishes. The main workflow of making a stew is:&#xD;&#xA;&#xD;&#xA; 1. Cut up vegetables. Thin chopping for the ones that will be browned, and cubes for the &quot;wet&quot; ones that will be added later.&#xD;&#xA; 2. Brown the onion/carrots/celery in butter/oil/fat (generally accepted as mandatory in a stew).&#xD;&#xA; 3. Add the meat and brown it too. Use either cubed or ground meat.&#xD;&#xA; 4. Add the &quot;wet&quot; vegetables, such as tomato, bell pepper, zucchini, potatoes or such.&#xD;&#xA; 5. Stew for 6 hours with very low heat. A slow-cooker is ideal for it.&#xD;&#xA;&#xD;&#xA;This is the process I've used to make bolognaise sauce, chili and various nameless stews. It's a good idea to make a large amount and freeze it in parcels. That way, you can have instant food available, which is guaranteed to be better than store-bought packaged food." />
  <row Id="5013" PostHistoryTypeId="4" PostId="266" RevisionGUID="90bf4481-9aa1-4d2b-920d-37e1481b9364" CreationDate="2010-07-22T16:41:26.133" UserId="364" Comment="Grammar: in title, changed &quot;sugar/substitutes&quot; to &quot;sugars/substitutes.&quot; Nouns should be plural when following the word &quot;various.&quot; " Text="What are the advantages and disadvantages of various sugars/substitutes?" />
  <row Id="5014" PostHistoryTypeId="4" PostId="519" RevisionGUID="1e25d3d9-ca9c-4245-9989-3e5d550d4f3e" CreationDate="2010-07-22T16:46:51.820" UserId="364" Comment="Added capitalization of &quot;Chinese.&quot; " Text="How do I cook ribs Chinese style?" />
  <row Id="5015" PostHistoryTypeId="2" PostId="2818" RevisionGUID="4e1c4521-149d-4131-a261-e2966a197f92" CreationDate="2010-07-22T16:47:01.697" UserId="1288" Text="Roasting the knuckles **is** a must, since the way the Maillard reaction affects anything animal-based is priceless for enhancing flavor.&#xD;&#xA;&#xD;&#xA;Another important thing is to use vegetables when making stock. Add coarsely cut carrots and celery, whole or half onions to the pot along with the bones.&#xD;&#xA;&#xD;&#xA;Straining the stock is important to remove congealed proteins from the end product. The thinner the filter, the better." />
  <row Id="5016" PostHistoryTypeId="2" PostId="2819" RevisionGUID="1076b463-974c-438f-a885-02ff284a80f3" CreationDate="2010-07-22T16:49:22.113" UserId="8" Text="Whether you like the show or not, one thing you can learn from watching **[30-Minute Meals][1]** is how to develop a good sense of timing and work flow. &#xD;&#xA;&#xD;&#xA;The preparation of a meal is presented pretty much in real-time as the chef preheats ovens/pans, gathers ingredients, does prep work, cooks, and serves an entire meal in 30 minutes... as you watch each step of the process.&#xD;&#xA;&#xD;&#xA;You can learn a lot just by watching her sense of multi-tasking and work flow.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/30-minute-meals/index.html" />
  <row Id="5017" PostHistoryTypeId="4" PostId="474" RevisionGUID="c7a82cb9-4937-4fcb-bf1d-6d3498c6415c" CreationDate="2010-07-22T16:49:23.627" UserId="364" Comment="Added a space between the final parenthesis and next word. " Text="Did I store these potatoes incorrectly (found a bug inside)?" />
  <row Id="5018" PostHistoryTypeId="2" PostId="2820" RevisionGUID="d8d673c4-d85b-4d4f-a8fc-c46d5b8d4bea" CreationDate="2010-07-22T16:58:13.600" UserId="1259" Text="The main goal with temperature is to kill anything nasty. Those nasties die based on temperature and exposure. Much like a human could live forever at 95 degrees, for a long while at 110, shorter while at 150, and would die instantly at 750, so for all the stuff in Pork. 160 is considered a safe temperature because at 160, everything dies instantly. The FDA has a chart for all this, [here][1]. You'll see that even 120 degrees is safe IF you cook it for 21 hours! &#xD;&#xA;&#xD;&#xA;I cook a lot of sous vide, so these temperatures and times are easy to get and be precise about. The thing you need to be careful about is that the time table shows the amount of time that the whole piece of meat needs to be at a given temperature, so make sure you heat it through *before* you start counting. &#xD;&#xA;&#xD;&#xA;I'll regularly do pork chops in the 135 range, and it's lovely and moist without the stringy overcooked texture you get when well done. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=f9361ee66063187dffee4c083c24b6a7&amp;rgn=div5&amp;view=text&amp;node=9:2.0.2.1.19&amp;idno=9#9:2.0.2.1.19.1.22.9" />
  <row Id="5019" PostHistoryTypeId="2" PostId="2821" RevisionGUID="71073c3a-c8bc-41c7-82b5-0f68de8cd80c" CreationDate="2010-07-22T17:03:34.120" UserId="177" Text="Is it OK to substitute one for the other?" />
  <row Id="5020" PostHistoryTypeId="1" PostId="2821" RevisionGUID="71073c3a-c8bc-41c7-82b5-0f68de8cd80c" CreationDate="2010-07-22T17:03:34.120" UserId="177" Text="Are Chives and Green Onions the same thing?" />
  <row Id="5021" PostHistoryTypeId="3" PostId="2821" RevisionGUID="71073c3a-c8bc-41c7-82b5-0f68de8cd80c" CreationDate="2010-07-22T17:03:34.120" UserId="177" Text="&lt;onions&gt;" />
  <row Id="5022" PostHistoryTypeId="2" PostId="2822" RevisionGUID="3d4c9d49-222d-4721-9d89-6a198b8676b4" CreationDate="2010-07-22T17:05:23.960" UserId="161" Text="Make sure you keep the temperature up, and the water out of the chocolate.  If you have a small crock-pot you could use that for the dipping.  Heat the chocolate in a double boiler to avoid scorching, then use the crock-pot to maintain heat away from the water of the boiler. I wouldn't try this with a large pot, but if you have one that's designed for chocolate fondue it should work." />
  <row Id="5023" PostHistoryTypeId="2" PostId="2823" RevisionGUID="1247512d-f4c8-4d20-9c0f-151932490546" CreationDate="2010-07-22T17:07:55.877" UserId="1259" Text="No and Yes. They are different plants, but they are very substitutable (am I making up words?). A quick [google][1] of *chives vs green onions* will provide you with more info than you ever needed. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=chives+vs+green+onions" />
  <row Id="5024" PostHistoryTypeId="2" PostId="2824" RevisionGUID="0dbf99b0-3b9f-4442-9c2a-aa1eda467ea2" CreationDate="2010-07-22T17:12:36.930" UserId="7092" Text="Depending on what it is I am transporting I use different methods, and I use the same methods for both hot and cold transport.&#xD;&#xA;&#xD;&#xA;The easiest is the towels in a box; lay four towels down in a shallow box, hanging the other ends of the towels out each side of the box, then put your dish or bread or pot or whatever in the box and fold each of the four towels over the food.  If you have hot food, lay some more insulation material over the top, as heat rises.  If you have cold food, put the box on the seat, not the floor, as the floor will conduct heat from your vehicle up into your food.&#xD;&#xA;&#xD;&#xA;I always have a sleeping bag in my rig and I will sometimes wrap food well with towels and then open the sleeping bag and shove the food into it, wrapping the rest of the sleeping bag over the top if hot food and under the bottom if cold.  This has worked a lot for frozen foods when I go bulk shopping in the city, holding food frozen food for 4 hours and more." />
  <row Id="5025" PostHistoryTypeId="2" PostId="2825" RevisionGUID="79c473d4-6a0a-404f-924a-eea679794439" CreationDate="2010-07-22T17:16:46.033" UserId="67" Text="They're not the same thing, as they're a different plant, but they're part of the same family. You might be able to substitute the tops of green onions ([scallion, spring onion][1]) in place of chives in small quanities.&#xD;&#xA;&#xD;&#xA;Chives tend to be smaller and more tender, typically used raw, and only the green portion is used.  Green onions often use both the whites and the green part, has a more pronounced flavor, and is used both cooked and raw.&#xD;&#xA;&#xD;&#xA;So, if you're going to substitute chives for green onion -- use the greens only, and reduce the amount.&#xD;&#xA;&#xD;&#xA;If you're going to go the other way, you'll want to look to see what parts are being used.  If it's the whites of the green onion you need, use regular white onion, if it's the greens, then you can try chives, but add them as late as you can in the cooking process, and if it was to be used raw, you might need to increase the amount.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2304/is-there-a-difference-between-green-and-spring-onions" />
  <row Id="5026" PostHistoryTypeId="2" PostId="2826" RevisionGUID="d0a55f18-bbb3-4c6f-9059-239afe5dc1ed" CreationDate="2010-07-22T17:19:17.370" UserId="161" Text="Chives are an herb, green onions are part of...well an onion. They are often used in similar ways and in similar dishes.  You can substitute one for the others in most cases, but I could not say they are interchangeable.  They have distinct flavors and it will change the dish to change the ingredient.&#xD;&#xA;&#xD;&#xA;Also do not attempt to replace green onion with dried chives (or fresh chives for that matter).  Dried chives, not uncommonly found in pre-packaged spice racks, have about as much flavor as straw and will not deliver the desired result (unless you like straw)." />
  <row Id="5027" PostHistoryTypeId="2" PostId="2827" RevisionGUID="b82c9319-3481-45ee-92e0-9c30f22b1258" CreationDate="2010-07-22T17:19:29.383" UserId="32" Text="I live in an apartment and have limited space to store kitchen gadgets. I don't really like the idea of having a machine that is dedicated to one specific task.&#xD;&#xA;&#xD;&#xA;I particularly want to get into using sous-vide as a cooking technique, but I don't really want to buy a machine specifically for this task.&#xD;&#xA;&#xD;&#xA;Is there any way to get a similar cooking method? I know that there probably isn't a way to get the exact temperatures like you get with a sous-vide machine, but I'm looking for some kind of alternative." />
  <row Id="5028" PostHistoryTypeId="1" PostId="2827" RevisionGUID="b82c9319-3481-45ee-92e0-9c30f22b1258" CreationDate="2010-07-22T17:19:29.383" UserId="32" Text="Is there any way to sous-vide without a machine." />
  <row Id="5029" PostHistoryTypeId="3" PostId="2827" RevisionGUID="b82c9319-3481-45ee-92e0-9c30f22b1258" CreationDate="2010-07-22T17:19:29.383" UserId="32" Text="&lt;equipment&gt;&lt;sous-vide&gt;" />
  <row Id="5030" PostHistoryTypeId="2" PostId="2828" RevisionGUID="6ec5992a-426a-4073-9b63-e17fdc514f0d" CreationDate="2010-07-22T17:26:20.683" UserId="982" Text="Do you have a rice cooker? If you do, and it's not too fancy, you could inline a temperature control with the power, and save gadget space. This is the most space efficient solution I'm aware of, although there is a post here about using a beer cooler for in-a-pinch sous vide cooking as well. : )" />
  <row Id="5031" PostHistoryTypeId="6" PostId="2080" RevisionGUID="8be5986c-88ab-4295-9be7-6889c5b256b6" CreationDate="2010-07-22T17:30:11.893" UserId="982" Comment="edited tags" Text="&lt;best-practices&gt;&lt;learning&gt;&lt;cheap&gt;&lt;beginners&gt;" />
  <row Id="5032" PostHistoryTypeId="5" PostId="2787" RevisionGUID="4ccdf6ef-0bdd-43b7-8970-12693f35ae63" CreationDate="2010-07-22T17:33:58.470" UserId="982" Comment="added 12 characters in body; edited body" Text="Your question makes me think of demi-glace. From your question, I would say that you're trying to get a nice shiny thick sauce for your duck, one that tastes of red wine.&#xD;&#xA;&#xD;&#xA;If that's your goal, I would recommend you &#xD;&#xA;&#xD;&#xA; 1. Reduce your stock down until it's about the total volume of liquid that you're going to want. The stock reduction should be roughly the consistency you want your final sauce to be.&#xD;&#xA;&#xD;&#xA; 1. Add an equal volume of wine&#xD;&#xA;&#xD;&#xA; 1. Reduce down to desired consistency (so about by half). &#xD;&#xA;&#xD;&#xA;This will give you a lovely sauce, with lots of that sticky goodness that reduced stocks deliver so nicely.&#xD;&#xA;&#xD;&#xA;You might do this with all of your stock, then freeze cubes of unused sauce for later; they make a great addition to other bases. &#xD;&#xA;&#xD;&#xA;Left-over alcohol is not going to be an issue here, by the way, you'll have long since boiled/simmered it off." />
  <row Id="5033" PostHistoryTypeId="2" PostId="2829" RevisionGUID="86c4bfbb-004f-47b8-834d-dc37ff3fd9c9" CreationDate="2010-07-22T17:35:05.287" UserId="1259" Text="The [FDA regulations][1] have a lot of good information about cooking times for pork (scroll down a little in that link for the table). Basically, to kill everything off, you need a temperature and a time at that temperature. For pork, even 120F is safe if you keep it there for 21 hours. &#xD;&#xA;&#xD;&#xA;Do be aware that all the meat needs to reach that temperature before the counter starts.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=f9361ee66063187dffee4c083c24b6a7&amp;rgn=div5&amp;view=text&amp;node=9:2.0.2.1.19&amp;idno=9#9:2.0.2.1.19.1.22.9" />
  <row Id="5034" PostHistoryTypeId="16" PostId="2829" RevisionGUID="86c4bfbb-004f-47b8-834d-dc37ff3fd9c9" CreationDate="2010-07-22T17:35:05.287" UserId="-1" />
  <row Id="5035" PostHistoryTypeId="2" PostId="2830" RevisionGUID="4ccb46da-97d3-412f-9390-9f2ccb8cdb5c" CreationDate="2010-07-22T17:36:42.193" UserId="364" Text="Consider using:&#xD;&#xA;&#xD;&#xA; - 1/4 c. white wine + 1 tsp brandy ... or go as high as a 2:1 wine to brandy ratio. I like this substitution best personally.&#xD;&#xA; - 1/4 c. white grape juice + 1 tsp brandy&#xD;&#xA; - Madeira wine - I've heard you can use this, but I never have&#xD;&#xA; - Port - again, I've heard it but not used it&#xD;&#xA; - Brandy alone, though I find this to be a bit strong&#xD;&#xA;" />
  <row Id="5036" PostHistoryTypeId="5" PostId="2788" RevisionGUID="ac46f392-109e-4f95-a28b-3883484e61db" CreationDate="2010-07-22T17:38:09.993" UserId="364" Comment="Grammar: &quot;its&quot; --&gt; &quot;it's&quot; ... also reversed &quot;it&quot; and &quot;is&quot; in first question of description." Text="Is it because I used a poor cut of meat?  Did I not cook it fast enough?  Should I have removed it from the heat sooner?  Is my cut too thick?  Is my temperature probe too conservative?" />
  <row Id="5037" PostHistoryTypeId="4" PostId="2788" RevisionGUID="ac46f392-109e-4f95-a28b-3883484e61db" CreationDate="2010-07-22T17:38:09.993" UserId="364" Comment="Grammar: &quot;its&quot; --&gt; &quot;it's&quot; ... also reversed &quot;it&quot; and &quot;is&quot; in first question of description." Text="Why does my steak turn out well done when the temperature probe says it's only rare?" />
  <row Id="5038" PostHistoryTypeId="2" PostId="2831" RevisionGUID="f255b887-9252-42ca-b185-4f3c69b566cf" CreationDate="2010-07-22T17:42:32.480" UserId="364" Text="I enjoy homemade granola, but my recipe makes quite a bit. Sometimes I use it all quickly, but sometimes not.&#xD;&#xA;&#xD;&#xA;What is a reliable storage method? Should it be frozen? Can it just be refrigerated? " />
  <row Id="5039" PostHistoryTypeId="1" PostId="2831" RevisionGUID="f255b887-9252-42ca-b185-4f3c69b566cf" CreationDate="2010-07-22T17:42:32.480" UserId="364" Text="How to store homemade granola?" />
  <row Id="5040" PostHistoryTypeId="3" PostId="2831" RevisionGUID="f255b887-9252-42ca-b185-4f3c69b566cf" CreationDate="2010-07-22T17:42:32.480" UserId="364" Text="&lt;storage-method&gt;&lt;granola&gt;" />
  <row Id="5041" PostHistoryTypeId="2" PostId="2832" RevisionGUID="50aad35b-8769-452e-8ca4-e188eda2e09f" CreationDate="2010-07-22T17:45:50.213" UserId="106" Text="Although ours rarely lasts for more than a week, we typically just store it in an airtight container with the rest of the cereal.  I would imagine the fat could eventually go rancid, so if you need to store it for weeks or months, either refrigeration or freezing should work.  You'll still want the airtight container, however, to prevent any fridge funk from tainting the taste." />
  <row Id="5042" PostHistoryTypeId="2" PostId="2833" RevisionGUID="4fdfb64b-b957-451b-88ba-d200d019d2b2" CreationDate="2010-07-22T17:51:03.603" UserId="1259" Text="There are a couple of options from [Fresh Meals Solutions][1]. The FreshMealsMagic just goes in a pot of water and uses bubbles to create circulation and the SousVideMagic is what Peter is referring to and would work with a rice cooker or crock pot. I think the FreshMealsMagic is probably your best space saving device (as it just requires an additional pot). I have not used either of these. I do however use my [Sous Vide Supreme][2] 2-3 times a week. It's awesome!&#xD;&#xA;&#xD;&#xA;You can also use the beer cooler idea if you want; check out the [original article][3]. You can also do it on the [stove top][4] if you have a good thermometer, but that requires constant tending rather than set and forget. &#xD;&#xA;&#xD;&#xA;You can use regular ziploc bags if you experiment with those last two ideas. Put your food in the bag and then submerge the bag in water just to the zip. The pressure of the water will expel all the air. Then zip the bag up as you pull the closed portion underwater. This gets results as good as a home vacuum sealer, I think, with the added benefit that you can include liquids easily. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://freshmealssolutions.com/&#xD;&#xA;  [2]: http://www.sousvidesupreme.com/&#xD;&#xA;  [3]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;  [4]: http://www.cookingsousvide.com/info/regulating-water-temperature/more/sous-vide-on-the-stove" />
  <row Id="5043" PostHistoryTypeId="5" PostId="2798" RevisionGUID="27a301c1-1fdb-4c21-a0a3-ffdc98e41049" CreationDate="2010-07-22T17:53:34.910" UserId="210" Comment="added 132 characters in body" Text="Is there a good alternative to Marsala wine?  particularly in [this recipe][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cliffordawright.com/caw/recipes/display/bycategory.php/recipe_id/841/id/2/" />
  <row Id="5045" PostHistoryTypeId="2" PostId="2834" RevisionGUID="6f0e9256-2079-4f1d-a4b2-cc7e1c6058df" CreationDate="2010-07-22T18:02:13.037" UserId="285" Text="Depending on what college or university you attend, they may offer a course in cooking, which you could take. When I was in college, I took &quot;[HADM 2290: Introduction to Culinary Arts][1]&quot;, and even though I was a computer science major, that course remains the most valuable one I took in my college career.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hotelschool.cornell.edu/academics/courses/course.html?id=HADM2290" />
  <row Id="5046" PostHistoryTypeId="2" PostId="2835" RevisionGUID="9a59c3bb-6924-4fc0-b29c-e09e2e826000" CreationDate="2010-07-22T18:09:07.577" UserId="649" Text="There a several types of cooking. I recommend picking one type to start learning, then branching out as you get more comfortable. This is especially helpful if you don't have access to a kitchen full of every conceivable piece cooking equipment.&#xD;&#xA;&#xD;&#xA;Types: Baking (breads, many desserts, casseroles, pizza), Roasting/Broiling (chickens, turkeys, pot roasts, steaks), Stove-top Frying/Sauteing (stir-fry, pancakes, eggs, many italian dishes), Boiling (pasta, sauces, soups, stews), Grilling (meats, kabobs, vegetables), Smoking (fish, ham), Deep-frying (fried chicken, fish, doughnuts, corn dogs), Brining/Culturing (pickles, saurkraut, cheese).&#xD;&#xA;&#xD;&#xA;I'd consider smoking, deep-frying, and brining/culturing to be more difficult for someone new to cooking. Grilling, Stove-top Frying, and Sauteing are fun for interactivity and flexibility. Baking is easy IF you can measure and follow directions exactly. Boiling pasta is easy, but I recommend getting some familiarity with how to spice dishes before starting soups and stews.&#xD;&#xA;&#xD;&#xA;Depending on the type of cooking you pick, emphasis on different skill sets will be required.&#xD;&#xA;Skills:&#xD;&#xA;Cutting things up (slicing, chopping, paring), measuring ingredients (by volume, by weight, by estimate), temperature management (especially on stove top and grill), spicing/flavoring (what spices to use, in what quantities, in what combinations, at what time during cooking), evaluation (recognizing when a cooking step is complete, proper consistencies and textures for each dish), cleaning (how to wash knives, non-stick pans, clean stains), timing/serving (making sure each dish is ready for the table at nearly the same time, or that it is kept warm, cold, fresh until then), storage (keeping ingredients at their more fresh and flavorful, how to store leftovers, handling foods that can contaminate/be contaminated), shopping (creating appropriate grocery lists, maintaining a food budget, locating items in the store), and more skills I can't even think of right now.&#xD;&#xA;&#xD;&#xA;It's a lot to learn, so don't get in over your head and try to home cook a gourmet dish for every single meal from now on.&#xD;&#xA;&#xD;&#xA;Look to start on dishes/recipes that:&#xD;&#xA;That you want to eat,&#xD;&#xA;Don't use too many types of cooking (like braising),&#xD;&#xA;Don't require much more equipment than you have,&#xD;&#xA;Are slow paced (so you have plenty of time to figure out and prepare for the next step),&#xD;&#xA;Are forgiving of variation and mistakes (some dishes require precision or they fail completely),&#xD;&#xA;Have online video tutorials,&#xD;&#xA;Don't demand too much cutting (you'll speed up with practice, but no point in boring yourself).&#xD;&#xA;" />
  <row Id="5047" PostHistoryTypeId="2" PostId="2836" RevisionGUID="2b988990-9c79-44a6-ab85-02861bcf7f31" CreationDate="2010-07-22T18:09:45.673" UserId="1259" Text="I've been cooking Sous Vide 2-3 times a week for about 10 months now, and I absolutely love it. The control of temperature and time makes for some really interesting possibilities. But, one of the touted benefits of the method is better imparting of flavors during the cooking process, and I'm not getting this at all. &#xD;&#xA;&#xD;&#xA;I'm not using a vacuum sealer in my process, instead I'm submerging an open bag in water and letting the partial pressure get all the air out before closing it up. Is this the reason I'm not noticing the additional flavor? Do the muscles in the meat need to be stretched by the vacuum? If that is the case, is a home vacuum sealer sufficient for that? I somehow doubt that a vacuum sealer gets much more negative pressure on the meat than my method. Do I need a chamber vacuum to get the effect?&#xD;&#xA;&#xD;&#xA;Or am I just not using the right ingredients in my recipes? &#xD;&#xA;&#xD;&#xA;What am I doing wrong? I love my Sous Vide Supreme, but I feel like I'm missing out on a piece of the experience. " />
  <row Id="5048" PostHistoryTypeId="1" PostId="2836" RevisionGUID="2b988990-9c79-44a6-ab85-02861bcf7f31" CreationDate="2010-07-22T18:09:45.673" UserId="1259" Text="How do I impart &quot;extra&quot; flavor with Sous Vide cooking?" />
  <row Id="5049" PostHistoryTypeId="3" PostId="2836" RevisionGUID="2b988990-9c79-44a6-ab85-02861bcf7f31" CreationDate="2010-07-22T18:09:45.673" UserId="1259" Text="&lt;technique&gt;&lt;flavor&gt;&lt;sous-vide&gt;" />
  <row Id="5050" PostHistoryTypeId="2" PostId="2837" RevisionGUID="d57427e0-8267-4698-9ed9-6daa603847b4" CreationDate="2010-07-22T18:21:28.333" UserId="649" Text="Sorry to boast about my crockpot, but I just can't help it. It features a lid that locks down to completely prevent spillage, thermal mass to stay warm for a long time, can plug into any outlet if it needs to be kept in warm mode once there, a thermometer to measure temp of the food inside, and a serving spoon that clips right to the lid. All it all, it's pretty much perfect for potlucks." />
  <row Id="5051" PostHistoryTypeId="2" PostId="2838" RevisionGUID="a478c0b4-5d3e-42c1-9263-496b77257bd5" CreationDate="2010-07-22T18:22:42.697" UserDisplayName="daniel" Text="Use more concentrated flavours, that will help. And yes, you need to vac-seal; this draws some of your flavouring compounds right into the meat." />
  <row Id="5052" PostHistoryTypeId="2" PostId="2839" RevisionGUID="3e44e8ea-901b-4ae9-8451-99864e80779a" CreationDate="2010-07-22T18:31:09.560" UserId="599" Text="I disagree somewhat with the advice that you 'start with the basics' in terms of technical knowledge, or consult particular books or references.&#xD;&#xA;&#xD;&#xA;The only way to become a good cook is by cooking as much as you can, and doing it 'mindfully'. Look, feel, listen, smell, and above all taste - your ingredients before you purchase them, as you prep them, and while they are on the fire. &#xD;&#xA;&#xD;&#xA;Work as slowly as you need to to be comfortable. That might be pretty slowly at first, so it's probably a good idea not to get too ambitious in terms of timing or number of dishes, but if you want to make something 'fancy' or complicated, go ahead and give it a try. I cooked all kinds of far out stuff when I was a college student just getting started with doing a lot of cooking on my own, and it was great. Some things didn't come out quite right, but the results were usually delicious, and I learned a lot and had a lot of fun.&#xD;&#xA;&#xD;&#xA;If you are someone who likes to learn things from books, then by all means get some cookbooks, but if you are more a &quot;play it by ear&quot; type, then just think of something you want to eat and give it a go. Enjoyment, practice and taste are more important than doing things the &quot;right way&quot;." />
  <row Id="5053" PostHistoryTypeId="5" PostId="2628" RevisionGUID="e46a71f9-60a1-4a67-80ba-7a0f5523f5b8" CreationDate="2010-07-22T18:31:39.263" UserId="364" Comment="Spelling: &quot;home made&quot; --&gt; &quot;homemade&quot; and added capitalization of Kitchen Aid. Grammar: &quot;... sausage, to which I ...&quot; --&gt; &quot;... sausage, which I ...&quot; and &quot;it make this&quot; --&gt; &quot;it makes this&quot;" Text="I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year.  &lt;br/&gt;  &lt;br/&gt; There must be some other alternatives!&#xD;&#xA;&#xD;&#xA;edit: no Kitchen Aid mixer (yes I know it makes this even more difficult)" />
  <row Id="5054" PostHistoryTypeId="4" PostId="2628" RevisionGUID="e46a71f9-60a1-4a67-80ba-7a0f5523f5b8" CreationDate="2010-07-22T18:31:39.263" UserId="364" Comment="Spelling: &quot;home made&quot; --&gt; &quot;homemade&quot; and added capitalization of Kitchen Aid. Grammar: &quot;... sausage, to which I ...&quot; --&gt; &quot;... sausage, which I ...&quot; and &quot;it make this&quot; --&gt; &quot;it makes this&quot;" Text="How do you make homemade sausage without meat grinder/sausage stuffer?" />
  <row Id="5055" PostHistoryTypeId="5" PostId="2164" RevisionGUID="c9078a76-9432-417d-b720-18d1982457b3" CreationDate="2010-07-22T18:37:03.917" UserId="364" Comment="Spelling: equipement --&gt; equipment. Also, corrected spacing before and after punctuation. " Text="How do you cook quinoa? I mean what equipment do you use (electric cooker, pressure cooker, stove top)? Do you add spices or vegetables to it while cooking it?" />
  <row Id="5056" PostHistoryTypeId="4" PostId="2164" RevisionGUID="c9078a76-9432-417d-b720-18d1982457b3" CreationDate="2010-07-22T18:37:03.917" UserId="364" Comment="Spelling: equipement --&gt; equipment. Also, corrected spacing before and after punctuation. " Text="How do you cook quinoa?" />
  <row Id="5057" PostHistoryTypeId="6" PostId="2164" RevisionGUID="c9078a76-9432-417d-b720-18d1982457b3" CreationDate="2010-07-22T18:37:03.917" UserId="364" Comment="Spelling: equipement --&gt; equipment. Also, corrected spacing before and after punctuation. " Text="&lt;technique&gt;&lt;quinoa&gt;" />
  <row Id="5058" PostHistoryTypeId="2" PostId="2840" RevisionGUID="826902d9-4529-4913-b951-0c60e0c0e201" CreationDate="2010-07-22T18:38:16.520" UserId="1280" Text="I've noticed some seafood restaurants put so much stuff on bakes oysters it completely overpowers the oyster.  You could have baked a napkin and it would have tasted just as good.&#xD;&#xA;&#xD;&#xA;And then it can go the other way with raw oysters.  I never understood the oysters when it doesn't taste like much at all." />
  <row Id="5059" PostHistoryTypeId="1" PostId="2840" RevisionGUID="826902d9-4529-4913-b951-0c60e0c0e201" CreationDate="2010-07-22T18:38:16.520" UserId="1280" Text="What flavor should you highlight from an oyster?" />
  <row Id="5060" PostHistoryTypeId="3" PostId="2840" RevisionGUID="826902d9-4529-4913-b951-0c60e0c0e201" CreationDate="2010-07-22T18:38:16.520" UserId="1280" Text="&lt;baked&gt;&lt;raw&gt;" />
  <row Id="5061" PostHistoryTypeId="2" PostId="2841" RevisionGUID="ebe4f428-a7f4-4bba-a91d-7d5cc8cff13b" CreationDate="2010-07-22T18:38:24.257" UserId="611" Text="Ultimately, it rather depends on what you like to eat. Pick a few things you like, and ask how they are made. I remember asking my mother for some of her recipes when I was starting out. Ask family and friends what they do, and see if you can make it work.&#xD;&#xA;Remember to start with simple things. People who know you will know your level and what you can be trusted with.&#xD;&#xA;As you develop, you'll gain confidence and start trying new things.&#xD;&#xA;Mostly, you just need to practice, and not be afraid to fail. Sometimes things don't work out.&#xD;&#xA;&#xD;&#xA;As for a place to start... Considering where you are, I'd say Italian style. The ingredients are easy to come by, and even the simple stuff tastes really good. &#xD;&#xA;&#xD;&#xA;Regarding ingredient names, you can always ask around, even around here. I've become pretty good at translating the names of herbs and spices.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5062" PostHistoryTypeId="2" PostId="2842" RevisionGUID="01f4cd8b-7b54-4084-91e5-91161ae8dc47" CreationDate="2010-07-22T18:41:44.470" UserId="1280" Text="When eating something like Crab, garlic butter seems to be a Western thing while garlic oil is Asian.&#xD;&#xA;&#xD;&#xA;Is it just a personal preference thing, or does it matter which one you use?&#xD;&#xA;&#xD;&#xA;Note: Garlic butter is just melted butter with garlic, while garlic oil is oil heated to a high temperature and then poured over garlic." />
  <row Id="5063" PostHistoryTypeId="1" PostId="2842" RevisionGUID="01f4cd8b-7b54-4084-91e5-91161ae8dc47" CreationDate="2010-07-22T18:41:44.470" UserId="1280" Text="Is garlic butter and garlic oil interchangable?" />
  <row Id="5064" PostHistoryTypeId="3" PostId="2842" RevisionGUID="01f4cd8b-7b54-4084-91e5-91161ae8dc47" CreationDate="2010-07-22T18:41:44.470" UserId="1280" Text="&lt;garlic&gt;&lt;oil&gt;&lt;butter&gt;&lt;crab&gt;" />
  <row Id="5065" PostHistoryTypeId="5" PostId="1953" RevisionGUID="7347a265-a0df-4b3e-97d2-d35c7deb4c0f" CreationDate="2010-07-22T18:42:21.440" UserId="364" Comment="Grammar:  (1) &quot;Have I to use...&quot; --&gt; &quot;Do I have to use...&quot;,  (2) &quot;... or there's a technique ...&quot; --&gt; &quot;... is there a technique ...&quot;,  (3) added comma before &quot;or&quot; in 2nd sentence b/c it joins to independent clauses,  (4) split final statement into 2 sentences. " Text="I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine?&#xD;&#xA;&#xD;&#xA;PS: I don't really like ice cream without the machine as the ice crystals are too big. I wonder if the highest density of yogurt helps." />
  <row Id="5066" PostHistoryTypeId="2" PostId="2843" RevisionGUID="5657552e-ab81-4026-a652-ce078ab072d1" CreationDate="2010-07-22T18:43:32.280" UserId="1295" Text="I run into this problem when the probe is placed wrong. The tip should be in the center of the thickest part of the meat, not too close to any bones or large fat chunks. &#xD;&#xA;&#xD;&#xA;If ti is too far off center, then the thermometer will read done when  the deepest part of the meat still has to cook some more.  " />
  <row Id="5067" PostHistoryTypeId="5" PostId="1910" RevisionGUID="6e688613-7ef7-4dff-b555-a1583dd10b99" CreationDate="2010-07-22T18:44:53.730" UserId="364" Comment="Added capitalization of &quot;Pyrex.&quot; " Text="I like using microwaveable plastic containers to bring my lunch in as they are my lighter than the Pyrex/glass versions. However, reheating my food up creates unsightly stains. " />
  <row Id="5068" PostHistoryTypeId="2" PostId="2844" RevisionGUID="f2282cb6-11f2-4917-93cf-844f46d1a6f3" CreationDate="2010-07-22T18:45:22.683" UserId="982" Text="The French Culinary Institute Blog has a great (unfinished) primer on Sous Vide cooking. I would recommend it, including this link: http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/ which is on sous vide cooking using ziploc bags and no vacuum seal.&#xD;&#xA;&#xD;&#xA;Upshot: Go for it, the author does most of his sous vide minus vacuum cooking at this point.&#xD;&#xA;&#xD;&#xA;Regarding flavor: I don't have enough information or experience to help you solve your problem. I'd suggest you update with a sample recipe you're making and what you want out of it -- then some more experienced sous vide folks can comment on what you've got going on. " />
  <row Id="5069" PostHistoryTypeId="2" PostId="2845" RevisionGUID="ccdeba0a-f996-4023-a5f0-6ae3aac1febc" CreationDate="2010-07-22T18:45:32.043" UserId="1236" Text="I made a huge batch of various granola bars for work a while back.  Some used sugars (corn syrup, maple syrup, honey, molasses) as the binder; some used butter, flour, or eggs.&#xD;&#xA;&#xD;&#xA;I brought them all in, and left them on my desk in ziploc bags until they were gone.&#xD;&#xA;&#xD;&#xA;Some of them lasted well over a month, pushing two months (I'm telling you, it was a lot of granola bars) and nobody got sick, and I didn't notice any change in look, smell, or flavor.&#xD;&#xA;&#xD;&#xA;Purely anecdotal, but it worked out great for me.  If I were going to keep them longer than a month at home, I would probably freeze them - I've frozen granola bars between layers of wax paper in the past and they've thawed back to their original texture." />
  <row Id="5070" PostHistoryTypeId="5" PostId="1862" RevisionGUID="832ccea9-023e-4806-bbb5-caf885fb7bba" CreationDate="2010-07-22T18:46:27.423" UserId="364" Comment="Added capitalization of &quot;Asian.&quot; " Text="I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'.  My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders.&#xD;&#xA;&#xD;&#xA;Is there a particular chili powder that is Korean?  Can I simply use cayenne pepper or crushed red pepper flakes?" />
  <row Id="5071" PostHistoryTypeId="5" PostId="2610" RevisionGUID="01805b3d-0c9d-4035-951a-0257686d3241" CreationDate="2010-07-22T18:49:25.593" UserId="364" Comment="Removed capitalization of &quot;coriander&quot; and &quot;seeds,&quot; and added terminal punctuation to subject line and to final question in the description area. " Text="I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention “coriander root”. I am aware of being able to buy the seeds (whole or ground) or the leaves, but I have never seen for sale anything calling itself coriander root.&#xD;&#xA;&#xD;&#xA;Has anyone managed to source this, or am I missing something obvious?&#xD;&#xA;" />
  <row Id="5072" PostHistoryTypeId="4" PostId="2610" RevisionGUID="01805b3d-0c9d-4035-951a-0257686d3241" CreationDate="2010-07-22T18:49:25.593" UserId="364" Comment="Removed capitalization of &quot;coriander&quot; and &quot;seeds,&quot; and added terminal punctuation to subject line and to final question in the description area. " Text="What is coriander root and where can you get it?" />
  <row Id="5073" PostHistoryTypeId="2" PostId="2846" RevisionGUID="16ea906d-ff96-4082-b676-612f58a078af" CreationDate="2010-07-22T18:50:34.733" UserId="1220" Text="The various artificial sweeteners and stevia can in general not be used to feed yeast or produce caramel. Most are much sweeter than sugar. They are controversial in regards to health effects, but then so is sugar.&#xD;&#xA;&#xD;&#xA;The various &quot;raw&quot; sugars can have very different flavor profiles, as an example dark muscovado sugar often imparts a licorice note.&#xD;&#xA;&#xD;&#xA;Agave syrup is somewhat &quot;in&quot; because of relatively low GI and should be added to the list." />
  <row Id="5074" PostHistoryTypeId="6" PostId="2635" RevisionGUID="b219b850-21c1-434c-952c-06f4f31a2561" CreationDate="2010-07-22T18:51:59.393" UserId="364" Comment="edited tags" Text="&lt;recipe&gt;&lt;greek-cuisine&gt;&lt;cookbook&gt;" />
  <row Id="5075" PostHistoryTypeId="6" PostId="2340" RevisionGUID="6e70f971-9d25-4172-a990-da75533643a8" CreationDate="2010-07-22T18:52:35.040" UserId="364" Comment="edited tags" Text="&lt;learning&gt;&lt;cookbook&gt;" />
  <row Id="5076" PostHistoryTypeId="6" PostId="2142" RevisionGUID="3a7a1b98-ba48-4e3d-9887-485a818d96e9" CreationDate="2010-07-22T18:53:00.000" UserId="364" Comment="edited tags" Text="&lt;cookbook&gt;" />
  <row Id="5077" PostHistoryTypeId="2" PostId="2847" RevisionGUID="10c8c623-4fb3-424e-964d-0c9ae88f0e69" CreationDate="2010-07-22T18:53:15.787" UserId="633" Text="One skill to hone is to be able to read a recipe and then read and time it backwards.  The things to note are which stages are time dependent, and which ones can be done well in advance." />
  <row Id="5078" PostHistoryTypeId="6" PostId="1710" RevisionGUID="f9ab0b53-7b26-4d84-899f-e4f6b2e06bd0" CreationDate="2010-07-22T18:53:30.390" UserId="364" Comment="edited tags" Text="&lt;subjective&gt;&lt;cookbook&gt;" />
  <row Id="5079" PostHistoryTypeId="4" PostId="396" RevisionGUID="3567808c-d55c-4d44-998f-abbaa8547af3" CreationDate="2010-07-22T18:54:13.523" UserId="364" Comment="Spelling: &quot;cook books&quot; --&gt; &quot;cookbooks&quot;" Text="What cookbooks do you always come back to?" />
  <row Id="5080" PostHistoryTypeId="6" PostId="396" RevisionGUID="3567808c-d55c-4d44-998f-abbaa8547af3" CreationDate="2010-07-22T18:54:13.523" UserId="364" Comment="Spelling: &quot;cook books&quot; --&gt; &quot;cookbooks&quot;" Text="&lt;tips&gt;&lt;cookbook&gt;" />
  <row Id="5081" PostHistoryTypeId="2" PostId="2848" RevisionGUID="eaa78cc8-e79e-4165-be78-3e7784b2d6ab" CreationDate="2010-07-22T18:56:40.507" UserId="557" Text="I agree that they're similar, but I don't think I'd personally call them &quot;interchangeable&quot; in a culinary sense, just like butter and oil aren't really interchangeable in all cases.&#xD;&#xA;&#xD;&#xA;Now, it's not like the ingredients police will arrest you for using one in a recipe instead of another. Note that melted butter is about 20% water (depending on how long you've heated it), but you're probably not baking with this stuff (though it occurs to me that it'd be an interesting addition to a salty cracker recipe)." />
  <row Id="5082" PostHistoryTypeId="4" PostId="2842" RevisionGUID="7ba98e68-55c2-498c-a987-5f4a013a40f8" CreationDate="2010-07-22T18:57:11.100" UserId="364" Comment="Spelling: &quot;interchangable&quot; --&gt; &quot;interchangeable&quot; and Grammar: changed &quot;is&quot; to &quot;are&quot; as first word of the subject question. " Text="Are garlic butter and garlic oil interchangeable?" />
  <row Id="5083" PostHistoryTypeId="2" PostId="2849" RevisionGUID="d71a6bc3-7a7f-4ca9-88d7-2e272f2d1896" CreationDate="2010-07-22T19:00:01.857" UserId="633" Text="I recently bought [The Flavour Thesaurus](http://www.amazon.co.uk/gp/product/0747599777/ref=oss_product) and am finally getting a chance to get into it.  It is not exhaustive, limiting itself to 99 flavours, and it is organised a lot like Roget's Thesaurus; each flavour has entries for several flavours that work well with it.  Many entries have either full or brief recipes.  There is a good index of flavours for cross-referencing, a general index and an extensive bibliography.  One thing to note is that the entries are written in quite a familiar style, some may find this annoying, but I thought that many of them hit the mark.  &#xD;&#xA;While not an encyclopaedic reference tome, it is a very interesting introduction to the combination of flavours and by virtue of the number of things that are on my list to try out, a great way to get one the brain and the taste buds thinking." />
  <row Id="5084" PostHistoryTypeId="2" PostId="2850" RevisionGUID="72c29e36-71cd-4c87-8ad7-7879fde2848b" CreationDate="2010-07-22T19:00:47.240" UserId="1236" Text="Pretty much everything I was going to say has been said already, but I'd like to chime in with what my wife (a fast-learning but inexperienced cook) uses the most: adobo, and paprika are her top two.  And of course kosher salt.  Adobo, especially, can be used in a lot of dishes to &quot;wake them up&quot; when she feels she's made something that's too bland, without having to mess with a lot of spices and try to find good combinations." />
  <row Id="5085" PostHistoryTypeId="16" PostId="2850" RevisionGUID="72c29e36-71cd-4c87-8ad7-7879fde2848b" CreationDate="2010-07-22T19:00:47.240" UserId="-1" />
  <row Id="5086" PostHistoryTypeId="5" PostId="2840" RevisionGUID="f92b7848-7c7e-4aac-8f7d-574f6d62df18" CreationDate="2010-07-22T19:00:49.687" UserId="364" Comment="Fixed grammar. Can't make sense of last sentence, so didn't fix it. Not sure how best to fix." Text="I've noticed some seafood restaurants put so much stuff on baked oysters, it completely overpowers the oyster.  You could have baked a napkin, and it would have tasted just as good.&#xD;&#xA;&#xD;&#xA;And then it can go the other way with raw oysters.  I never understood the oysters when it doesn't taste like much at all." />
  <row Id="5087" PostHistoryTypeId="5" PostId="1119" RevisionGUID="daa7950c-bd62-4eeb-af15-b579906fd7a0" CreationDate="2010-07-22T19:03:03.367" UserId="364" Comment="Edited punctuation, capitalization" Text="When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?" />
  <row Id="5088" PostHistoryTypeId="4" PostId="1119" RevisionGUID="daa7950c-bd62-4eeb-af15-b579906fd7a0" CreationDate="2010-07-22T19:03:03.367" UserId="364" Comment="Edited punctuation, capitalization" Text="What oil to use when cooking steak, and what difference does it make?" />
  <row Id="5089" PostHistoryTypeId="5" PostId="641" RevisionGUID="18700b8f-7b77-46a3-ae35-5af813d9baf2" CreationDate="2010-07-22T19:05:02.893" UserId="364" Comment="Grammar: split first statement into two separate ones. Original joined the two by a comma... relacing the comma with a semicolon would also have fixed it, but I chose separate statements instead. " Text="I just purchased a new cast iron skillet. What's the best way to season it?  If I need to re-season an existing pan, is the process any different other than just scouring it clean before seasoning it?" />
  <row Id="5090" PostHistoryTypeId="2" PostId="2851" RevisionGUID="db6db435-92da-4ace-95b7-d4ddb1c03511" CreationDate="2010-07-22T19:06:58.833" UserId="60" Text="An oyster has three key components that you want to be aware of when accenting their flavor: salinity, texture, and finish.&#xD;&#xA;&#xD;&#xA;Oysters are naturally salty since their blood is basically seawater. Depending on where the oysters are from they can vary rather significantly in salinity, from 12 to 36 parts per thousand. Oysters from northern colder waters are typically saltier and crunchier than those from  warmer waters. Acid is a natural counter to salt which is why lemon juice or mignonette are common flavorings for an oyster. If you're eating an oyster that is saltier than what you're used to an addition of an acid can help mellow out the punch of salt.&#xD;&#xA;&#xD;&#xA;The texture of an oyster is my favorite part. The only way to eat an oyster is raw in my opinion. Baking just doesn't do it justice. There's something sublime about the feel of an oyster on your tongue and that burst of flavor and sweetness you get when you begin to chew.&#xD;&#xA;&#xD;&#xA;The finish is the hardest part to discern. Detecting, and accurately describing the finish of an oyster is much akin to describing the flavor of a wine. Cucumber is often used to describe the finish, as well as melony, or even just fruity. If you drown your oyster in too much of any flavor you will miss out on this completely. How do you enjoy this and learn to detect it? I suggest tasting different varieties side by side. My favorites are Blue Points, Apalachicola, and Malpeque's. See what's available in your area from a good fishmonger. Try to get some from the Atlantic if you can and compare them to Pacific oysters. There's a _very noticeable_ difference there.&#xD;&#xA;&#xD;&#xA;In summary, let your oysters speak for themselves. They _do_ have a taste that is completely unique, but you have to respect it and not mask it. Stick to the classics for flavoring: tabasco, lemon juice, horseradish, and mignonette. Venture out and try others if you want, but avoid sweet or salty additions, the oysters take care of that themselves. Acid and/or heat are what you want to add to accentuate the flavor of an oyster." />
  <row Id="5091" PostHistoryTypeId="5" PostId="396" RevisionGUID="c26d7dbe-7158-4d06-949e-976a7c8e023e" CreationDate="2010-07-22T19:08:00.157" UserId="364" Comment="Spelling: &quot;cook books&quot; --&gt; &quot;cookbooks&quot;; deleted 1 characters in body" Text="Like me, there are probably a lot people on here that have a lot of cookbooks, but I find I keep coming back to the same 1 or 2 books to give me the basis of most of the stuff I cook.&#xD;&#xA;&#xD;&#xA;For me, I find myself coming back to the [Jamie At Home][1] book and [Jamies Italy][2] but I'm interested to see what other cookbooks others have as their &quot;go to&quot; cookbooks?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jamie-Home-Cook-Your-Good/dp/1401322425/ref=pd_sim_b_6&#xD;&#xA;  [2]: http://www.amazon.com/Jamies-Italy-Jamie-Oliver/dp/1401301959/ref=pd_sim_b_2" />
  <row Id="5092" PostHistoryTypeId="6" PostId="396" RevisionGUID="c26d7dbe-7158-4d06-949e-976a7c8e023e" CreationDate="2010-07-22T19:08:00.157" UserId="364" Comment="Spelling: &quot;cook books&quot; --&gt; &quot;cookbooks&quot;; deleted 1 characters in body" Text="&lt;cookbook&gt;&lt;tips&gt;" />
  <row Id="5093" PostHistoryTypeId="6" PostId="641" RevisionGUID="f3228ec8-d23c-42bd-aebd-862a46f8d2e0" CreationDate="2010-07-22T19:08:03.013" UserId="60" Comment="edited tags" Text="&lt;seasoning&gt;&lt;cast-iron&gt;&lt;pan&gt;&lt;skillet&gt;" />
  <row Id="5094" PostHistoryTypeId="5" PostId="2080" RevisionGUID="7491921a-7be2-48d9-8938-2adef2053443" CreationDate="2010-07-22T19:10:05.097" UserId="364" Comment="Spelling: &quot;learming&quot; --&gt; &quot;learning&quot; and added space before beginning lparenthesis. " Text="This fall I'm starting my freshman year; because of this, I'm going to move out to my own flat. I've figured out that it's a wonderful opportunity to learn cooking. I know some really basic stuff about getting around in kitchen, gained mostly by trial and error.&#xD;&#xA;&#xD;&#xA;My question is, what's the recommended way of learning principles of cooking (especially in such money-constrained environment a college student's life tends to be)? I want to expose myself to as many different cuisines as possible.&#xD;&#xA;&#xD;&#xA;Thanks for your advice!&#xD;&#xA;&#xD;&#xA;Cheers,&#xD;&#xA;Mike&#xD;&#xA;&#xD;&#xA;PS. I couldn't set proper tags due to 150 rep cap" />
  <row Id="5095" PostHistoryTypeId="6" PostId="2080" RevisionGUID="7491921a-7be2-48d9-8938-2adef2053443" CreationDate="2010-07-22T19:10:05.097" UserId="364" Comment="Spelling: &quot;learming&quot; --&gt; &quot;learning&quot; and added space before beginning lparenthesis. " Text="&lt;best-practices&gt;&lt;learning&gt;&lt;beginners&gt;&lt;cheap&gt;" />
  <row Id="5096" PostHistoryTypeId="2" PostId="2852" RevisionGUID="55518286-a788-46dd-abdf-d811d9fc0734" CreationDate="2010-07-22T19:21:31.423" UserId="1236" Text="This doesn't directly answer your question about a full re-seasoning, but is related to seasoning.  &#xD;&#xA;&#xD;&#xA;When cooking with cast iron, I find it easiest to clean the pan immediately, while it's still very hot, with very hot water (our tap gets hot enough to scald if you're not careful).&#xD;&#xA;&#xD;&#xA;Then, I thoroughly dry it with a towel, then a paper towel (to get what the towel may have missed).&#xD;&#xA;&#xD;&#xA;Then I immediately oil it (I use grapeseed because of its cost compared to its smoke point, but have used bacon grease, olive oil, or whatever else is around) and put it back on the hot burner.&#xD;&#xA;&#xD;&#xA;Using this method, I haven't had to re-season my cast iron pans yet." />
  <row Id="5097" PostHistoryTypeId="2" PostId="2853" RevisionGUID="a172a6c6-be70-43a0-905c-c2767b8cfdf4" CreationDate="2010-07-22T19:27:22.827" UserId="1236" Text="I generally pat my steaks dry with a paper towel, put a homemade dry rub on them, and grill them without oil.  But that doesn't answer your question.&#xD;&#xA;&#xD;&#xA;When cooking them in a pan, I'll use olive oil for my wife, who prefers the flavor, and grapeseed for myself (for no other reason anymore than because it's my go-to oil - originally I chose it for its high smoke point and subtle, nutty-ish flavor).  Those are for when I'm feeling healthy.&#xD;&#xA;&#xD;&#xA;When I don't care about that, I go heavy on the butter.  Mmmm.&#xD;&#xA;&#xD;&#xA;This thread has made me curious to try an oil/butter mixture, I'm not sure why I didn't think of that before." />
  <row Id="5098" PostHistoryTypeId="2" PostId="2854" RevisionGUID="b15a9a81-3c3d-43f5-8ddb-6c16d4286aca" CreationDate="2010-07-22T19:37:28.577" UserId="1236" Text="To piggyback on Tim Gilbert's answer, my wife will actually open two spice jars and hold one up to each nostril at the same time, to see if they smell like they would go together.  More often than not, she picks out good combinations.&#xD;&#xA;&#xD;&#xA;Since there have been some great comprehensive links I don't think I have much more to add to your specific question about finding a list, but in my experience the best way is to make two of each dish when you cook.  &#xD;&#xA;&#xD;&#xA;Say I want to learn how to use ginger.  I search online for a recipe that uses ginger.  In a large pan (pot, casserole, whatever) I'll make the recipe as directed.  In another pan, I'll follow the same recipe (but a much, much smaller portion) without the ginger.&#xD;&#xA;&#xD;&#xA;When I taste both side by side, I can see what kind of difference the ginger made.  It's kind of a reverse engineering approach, and it will definitely take time and practice, but when you have the opportunity I recommend trying this way.  Great learning experience." />
  <row Id="5099" PostHistoryTypeId="2" PostId="2855" RevisionGUID="13b2ad95-4be9-4929-a6b4-d59dfae5a00d" CreationDate="2010-07-22T19:40:27.837" UserId="45" Text="There's a theory of cooking that argues that you should pair elements with chemicals in common. The [FoodPairing web site recommends some &quot;interesting&quot; combinations with oysters][1]:&#xD;&#xA;&#xD;&#xA; - Fruits: Guava, Strawberry and Bitter&#xD;&#xA;   orange peel &#xD;&#xA; - Dairy: Butter, Brie and&#xD;&#xA;   Camembert &#xD;&#xA; - Meat: Chicken roasted,&#xD;&#xA;   Beijing roasted duck and Iberian ham&#xD;&#xA;&#xD;&#xA;I'm skeptical, but if anyone has any luck pairing these with oysters, please comment!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpairing.be/FoodPairable.aspx?f=Oyster+fresh" />
  <row Id="5100" PostHistoryTypeId="2" PostId="2856" RevisionGUID="4e2be14a-ae5a-488f-b998-88d142668a56" CreationDate="2010-07-22T19:41:12.967" UserId="1019" Text="What exactly is it in shellfish that people are allergic to, and is it possible to extract those chemicals from them?" />
  <row Id="5101" PostHistoryTypeId="1" PostId="2856" RevisionGUID="4e2be14a-ae5a-488f-b998-88d142668a56" CreationDate="2010-07-22T19:41:12.967" UserId="1019" Text="Is it possible to extract the allergens from shellfish?" />
  <row Id="5102" PostHistoryTypeId="3" PostId="2856" RevisionGUID="4e2be14a-ae5a-488f-b998-88d142668a56" CreationDate="2010-07-22T19:41:12.967" UserId="1019" Text="&lt;shellfish&gt;" />
  <row Id="5103" PostHistoryTypeId="2" PostId="2857" RevisionGUID="ead295aa-06b4-42b0-b313-c703be36a076" CreationDate="2010-07-22T19:41:25.383" UserId="839" Text="It probably depends on what's in your granola. I make large batches of granola and store it in glass or plastic jars and it keeps for at least two months (we usually eat it faster than that, however). It's a pretty dry granola, but I've done this in both dry and humid climates and never had a problem. &#xD;&#xA;&#xD;&#xA;I have also read that granola can be frozen successfully. " />
  <row Id="5104" PostHistoryTypeId="2" PostId="2858" RevisionGUID="15520c3e-c6d4-4737-86ec-8656881fa528" CreationDate="2010-07-22T19:43:34.490" UserId="183" Text="If you want to get a feel for sous-vide cooking, you could try following a recipe developed by Andreas Viestad, a cookbook author and food science writer for the Washington Post.  His idea is to create a flavorful broth and then place a piece of cod in the hot broth and let it cook off the stove burner.  As the water cools, it cooks the fish. The full article is no longer available (I still have a copy), but the [recipe may be found online][1].&#xD;&#xA;&#xD;&#xA;I have adapted the recipe to work with frozen white fish.  Thin fillets work better and having a scale helps a lot.  I do everything Viestad does, but I measure the water carefully.  If you have _f_ grams of frozen fish to cook, then use _w_ grams of water, where _w_ is given by:&#xD;&#xA;&#xD;&#xA;&gt; _w_ = 3.5 _f_&#xD;&#xA;&#xD;&#xA;or if you use ounces for the weight and cups to measure the water&#xD;&#xA;&#xD;&#xA;&gt; _w_ = 0.42 _f_&#xD;&#xA;&#xD;&#xA;Bring the broth to a boil, then take off the stove, dump in the frozen fish, cover, and wait 20 minutes or until the water temperature is 60&amp;deg;C. Not quite sous-vide, but close. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://projects.washingtonpost.com/recipes/2008/03/12/spice-flavored-poached-cod/" />
  <row Id="5105" PostHistoryTypeId="2" PostId="2859" RevisionGUID="e73044dd-1e10-4972-8069-d9729af7e334" CreationDate="2010-07-22T19:45:07.263" UserId="60" Text="Allergic reaction to shellfish is caused by the protein [tropomyosin]. Since it is present in basically all of the muscle tissue of shellfish, extraction is not possible outside of a chemistry lab. Said lab extraction would destroy the food and likely render it inedible.&#xD;&#xA;&#xD;&#xA;[tropomyosin]: http://en.wikipedia.org/wiki/Tropomyosin" />
  <row Id="5106" PostHistoryTypeId="2" PostId="2860" RevisionGUID="ed18a266-4886-4f02-b7b2-c56bdd45f1ac" CreationDate="2010-07-22T19:45:24.440" UserId="812" Text="I was always taught to add a pinch of salt to flour when baking.&#xD;&#xA;&#xD;&#xA;I have recipes that specifically mention adding salt and others that don't.&#xD;&#xA;&#xD;&#xA;Is there a scientific reason to add salt?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5107" PostHistoryTypeId="1" PostId="2860" RevisionGUID="ed18a266-4886-4f02-b7b2-c56bdd45f1ac" CreationDate="2010-07-22T19:45:24.440" UserId="812" Text="Should you add some salt to flour when baking?" />
  <row Id="5108" PostHistoryTypeId="3" PostId="2860" RevisionGUID="ed18a266-4886-4f02-b7b2-c56bdd45f1ac" CreationDate="2010-07-22T19:45:24.440" UserId="812" Text="&lt;baking&gt;&lt;salt&gt;" />
  <row Id="5109" PostHistoryTypeId="2" PostId="2861" RevisionGUID="a98ec847-e30d-4ce0-af1e-8f26db59bd96" CreationDate="2010-07-22T19:49:55.817" UserId="45" Text="Yes, if you're used to the browned flavors of high-heat cooking, sous vide will be strangely bland. You can get those flavors back two ways. Either you can sear the meat first, then seal it and finish cooking sous vide, or you can cook sous vide then let it rest long enough to cool by 30 degrees or so (or all the way to fridge temperature), then finish by high-heat cooking. " />
  <row Id="5110" PostHistoryTypeId="5" PostId="2859" RevisionGUID="0c2478da-be0e-43de-ab7a-692142bd3f78" CreationDate="2010-07-22T19:50:30.743" UserId="60" Comment="added 390 characters in body" Text="Allergic reaction to shellfish is typically caused by the protein [tropomyosin]. Since it is present in basically all of the muscle tissue of shellfish, extraction is not possible outside of a chemistry lab. Said lab extraction would destroy the food and likely render it inedible.&#xD;&#xA;&#xD;&#xA;**Update** &#xD;&#xA;&#xD;&#xA;Just found this [recent article][1] which indicates that [myosin] and [sarcoplasmic calcium-binding protein][2] (SCP) are also responsible for some allergic reactions.&#xD;&#xA;&#xD;&#xA;[tropomyosin]: http://en.wikipedia.org/wiki/Tropomyosin&#xD;&#xA;[1]: http://www.allergenbureau.net/news/shellfish-allergy-is-not-all-about-tropomyosin&#xD;&#xA;[myosin]: http://en.wikipedia.org/wiki/Myosin&#xD;&#xA;[2]: http://arginine.chem.cornell.edu/Structures/SCP.html" />
  <row Id="5111" PostHistoryTypeId="2" PostId="2862" RevisionGUID="a054a100-c5c8-4695-9487-ca23cb921175" CreationDate="2010-07-22T19:51:36.577" UserId="1229" Text="When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through.  How can I remedy this?  (The pastry was the store-bought frozen variety.)  &#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="5112" PostHistoryTypeId="1" PostId="2862" RevisionGUID="a054a100-c5c8-4695-9487-ca23cb921175" CreationDate="2010-07-22T19:51:36.577" UserId="1229" Text="How can I get my puff pastry to rise?" />
  <row Id="5113" PostHistoryTypeId="3" PostId="2862" RevisionGUID="a054a100-c5c8-4695-9487-ca23cb921175" CreationDate="2010-07-22T19:51:36.577" UserId="1229" Text="&lt;baking&gt;" />
  <row Id="5114" PostHistoryTypeId="2" PostId="2863" RevisionGUID="56812d60-a351-499b-a1f9-00f9a5487d4b" CreationDate="2010-07-22T19:53:41.593" UserId="224" Text="You can do it with a thermometer clipped to the side of a giant pot of water. I've used a candy thermometer and a lobster pot. When you have enough the water, it's easy to keep the water at a constant temperature without messing with the burner too much." />
  <row Id="5115" PostHistoryTypeId="2" PostId="2864" RevisionGUID="4fdbed2c-b94b-42f9-85f9-3e43e9c17b04" CreationDate="2010-07-22T19:56:06.300" UserId="60" Text="Salt serves two primary purposes in baking:&#xD;&#xA;&#xD;&#xA;1. To regulate yeast&#xD;&#xA;    * Salt kills yeast. The addition of salt to a yeast leavened dough prevents the little beasties from growing completely out of control.&#xD;&#xA;1. To enhance and mask specific flavors&#xD;&#xA;    * Salt is almost a universal flavor enhancer. Virtually anything that tastes good, will taste better with salt. What typically comes as a surprise to people is that this holds true with sweet things too, particularly chocolate. The addition of even a tiny bit of salt can make a sweet dish significantly sweeter. It also serves to mask the taste of raw flour." />
  <row Id="5116" PostHistoryTypeId="2" PostId="2865" RevisionGUID="5261ffd4-f4f2-4797-8f0a-70cfa7cd54a9" CreationDate="2010-07-22T19:58:42.893" UserId="788" Text="I'm allergic to most shellfish and fish, but there's something that's part of the canning processes that has let me eat canned tuna fish. (I've been allergic since I was about 2 years old and have been eating canned tuna for many years now.) I'm guessing the similar processes in making things like fish sticks or canned crab or other heavily processed food products may let me eat those, too...but I don't like to gamble in this arena.&#xD;&#xA;&#xD;&#xA;&gt; The process of canning tuna or salmon&#xD;&#xA;&gt; sometimes changes the fish protein&#xD;&#xA;&gt; enough that fish-allergic individuals&#xD;&#xA;&gt; can tolerate these canned products.&#xD;&#xA;&#xD;&#xA;Via [http://www.allergicchild.com/shellfish_allergy.htm][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.allergicchild.com/shellfish_allergy.htm" />
  <row Id="5117" PostHistoryTypeId="5" PostId="2860" RevisionGUID="e723d4a1-a803-43dd-8f96-442fb6f2655e" CreationDate="2010-07-22T19:59:09.163" UserId="812" Comment="More specific" Text="I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings).&#xD;&#xA;&#xD;&#xA;I have recipes that specifically mention adding salt and others that don't.&#xD;&#xA;&#xD;&#xA;Is there a scientific reason to add salt?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5118" PostHistoryTypeId="2" PostId="2866" RevisionGUID="46de5596-1469-45f3-bd2f-4dae2e5cf77d" CreationDate="2010-07-22T20:06:25.603" UserId="1302" Text="Did at any point you crimp the puff pastry? If you press the layers together too hard you will cause the dough not to puff. I don't think temperature was the issue here if you said it cooked all the way through." />
  <row Id="5119" PostHistoryTypeId="5" PostId="2862" RevisionGUID="465f48a2-2f82-432f-83b5-d9ec26d155d8" CreationDate="2010-07-22T20:06:32.733" UserId="1229" Comment="Addressed questions" Text="When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through.  How can I remedy this?  (The pastry was the store-bought frozen variety.)  &#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;Edit to address questions in comment:  Temperature was 375F and I used and egg wash for the glaze." />
  <row Id="5120" PostHistoryTypeId="5" PostId="2842" RevisionGUID="49af3d7f-15ca-4771-bc22-2b9fa1b16eb0" CreationDate="2010-07-22T20:08:18.097" UserId="364" Comment="Removed capitalization of &quot;crab.&quot;" Text="When eating something like crab, garlic butter seems to be a Western thing while garlic oil is Asian.&#xD;&#xA;&#xD;&#xA;Is it just a personal preference thing, or does it matter which one you use?&#xD;&#xA;&#xD;&#xA;Note: Garlic butter is just melted butter with garlic, while garlic oil is oil heated to a high temperature and then poured over garlic." />
  <row Id="5121" PostHistoryTypeId="5" PostId="2864" RevisionGUID="2c5b09b4-2932-4e3c-b21d-288d5f4b8d54" CreationDate="2010-07-22T20:10:24.050" UserId="60" Comment="added 191 characters in body" Text="Salt serves two primary purposes in baking:&#xD;&#xA;&#xD;&#xA;1. To regulate yeast&#xD;&#xA;    * Salt kills yeast. The addition of salt to a yeast leavened dough prevents the little beasties from growing completely out of control.&#xD;&#xA;1. To enhance and mask specific flavors&#xD;&#xA;    * Salt is almost a universal flavor enhancer. Virtually anything that tastes good, will taste better with salt. What typically comes as a surprise to people is that this holds true with sweet things too, particularly chocolate. The addition of even a tiny bit of salt can make a sweet dish significantly sweeter. It also serves to mask the taste of raw flour.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Also according to [Progressive Baker][1] salt affects the strength and shelf life of baked goods.&#xD;&#xA;&#xD;&#xA;[1]: http://www.progressivebaker.com/resources/tips_effects_of_salt.shtm" />
  <row Id="5122" PostHistoryTypeId="2" PostId="2867" RevisionGUID="e4a59803-d9e5-4562-ac71-2c8c1aa4d19d" CreationDate="2010-07-22T20:12:36.400" UserId="1302" Text="If this is a full duck, I would suggest doing 1qt of stock, 1 bottle of wine and reduce it by half. For the wine may I suggest a Chianti as well as it should go great with your duck. Since you will be slowly reducing this sauce and for a learning experience every 5 minutes give it a taste. This will help you when you make other sauces to gauge times and thickness to what the actual sauce will be." />
  <row Id="5123" PostHistoryTypeId="2" PostId="2868" RevisionGUID="44452648-349f-49b8-a032-aa3db4471312" CreationDate="2010-07-22T20:12:36.650" UserId="1280" Text="Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin.&#xD;&#xA;&#xD;&#xA;Are there any cons to this method?  I imagine it would not last as long as the deli meat." />
  <row Id="5124" PostHistoryTypeId="1" PostId="2868" RevisionGUID="44452648-349f-49b8-a032-aa3db4471312" CreationDate="2010-07-22T20:12:36.650" UserId="1280" Text="Is it cost effective to make your own roast beef sandwich?" />
  <row Id="5125" PostHistoryTypeId="3" PostId="2868" RevisionGUID="44452648-349f-49b8-a032-aa3db4471312" CreationDate="2010-07-22T20:12:36.650" UserId="1280" Text="&lt;roast-beef&gt;&lt;sandwich&gt;&lt;cost&gt;" />
  <row Id="5126" PostHistoryTypeId="2" PostId="2869" RevisionGUID="eecaa19a-4e09-4fe4-a540-5a12fb447619" CreationDate="2010-07-22T20:16:08.217" UserId="1302" Text="The best dish that I can think of to start out with is soup. You get a whole realm of ideas from this and cooking soup opens the doors to other dishes that involve reductions.&#xD;&#xA;Your knife skills will improved because your chopping all the vegetables and learning basic techniques. You also will get different shapes and sizes to test your skills on." />
  <row Id="5127" PostHistoryTypeId="2" PostId="2870" RevisionGUID="0b67fea0-4428-4aab-840c-eb7e446f862c" CreationDate="2010-07-22T20:17:55.640" UserId="1163" Text="I recently had some at a winery restaurant where they were topped with a tiny bit of icewine jelly. That worked extraordinarily well - subtle enough to still get the full oyster flavour, but the sweet aftertaste of the icewine also provided enough contrast with the salinity to make it interesting." />
  <row Id="5128" PostHistoryTypeId="2" PostId="2871" RevisionGUID="6126a6e8-3b9e-4eee-bad7-1a2bc21f5f5d" CreationDate="2010-07-22T20:19:33.437" UserId="1229" Text="I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, cauliflower, but the pot pie was not that good.&#xD;&#xA;" />
  <row Id="5129" PostHistoryTypeId="1" PostId="2871" RevisionGUID="6126a6e8-3b9e-4eee-bad7-1a2bc21f5f5d" CreationDate="2010-07-22T20:19:33.437" UserId="1229" Text="What vegetables hold up well for making vegetarian pot pie?" />
  <row Id="5130" PostHistoryTypeId="3" PostId="2871" RevisionGUID="6126a6e8-3b9e-4eee-bad7-1a2bc21f5f5d" CreationDate="2010-07-22T20:19:33.437" UserId="1229" Text="&lt;ingredients&gt;&lt;vegetarian&gt;" />
  <row Id="5131" PostHistoryTypeId="2" PostId="2872" RevisionGUID="aee55d11-7109-4341-9eb2-cc30e686a2d8" CreationDate="2010-07-22T20:25:16.060" UserId="615" Text="I try to time stuff but always leave 20% extra time at each step for mishaps and unforseeables. &#xD;&#xA;&#xD;&#xA;Im a student living with several people and sometimes if i need a peeler or a knife or even a spoon i will have to look for one for several seconds because people keep changing the place everything is... or borrow your stuff. &#xD;&#xA;&#xD;&#xA;Everything might be dirty from the other guy using the kitchen so cleaning stuff quickly in between is sometimes necessary. I hate not timing every component of a dish perfectly so ive become quite good at timing stuff and in between cleaning.&#xD;&#xA;&#xD;&#xA;But try to leave 20% extra time, 5 minutes becomes 6 minutes etc" />
  <row Id="5132" PostHistoryTypeId="2" PostId="2873" RevisionGUID="887640e0-c28a-4cab-8001-415002a9db5e" CreationDate="2010-07-22T20:27:14.930" UserId="60" Text="What do you mean by hold up well? Structurally? Carrots and peas are rather common in a traditional chicken pot pie. Cauliflower is probably way too delicate to hold up well, also it's too mildly flavored to serve as a primary flavor. &#xD;&#xA;&#xD;&#xA;I would suggest trying some heartier root vegetables or starches. Potatoes, squash, zucchini are some good possibilities. I'd also add some onion and celery for a better flavor punch." />
  <row Id="5133" PostHistoryTypeId="2" PostId="2874" RevisionGUID="3bc8ba48-a8ae-4268-ae30-a692bc668c40" CreationDate="2010-07-22T20:31:11.240" UserId="1280" Text="I can think of 3 ways:&#xD;&#xA;&#xD;&#xA;1. Rotisserie Oven&#xD;&#xA;2. Regular Oven&#xD;&#xA;3. BBQ&#xD;&#xA;&#xD;&#xA;What are is pros can cons of each?  Is there a best?" />
  <row Id="5134" PostHistoryTypeId="1" PostId="2874" RevisionGUID="3bc8ba48-a8ae-4268-ae30-a692bc668c40" CreationDate="2010-07-22T20:31:11.240" UserId="1280" Text="What's the best method to make roast beef?" />
  <row Id="5135" PostHistoryTypeId="3" PostId="2874" RevisionGUID="3bc8ba48-a8ae-4268-ae30-a692bc668c40" CreationDate="2010-07-22T20:31:11.240" UserId="1280" Text="&lt;roast-beef&gt;&lt;technique&gt;" />
  <row Id="5136" PostHistoryTypeId="2" PostId="2875" RevisionGUID="332b13f9-808a-40f9-9180-2cf0ebe1b739" CreationDate="2010-07-22T20:43:32.240" UserId="1229" Text="It's all depend if you are going to eat all the roast beef you prepare.&#xD;&#xA;If you just need a couple of roast beef sandwiches, then it's probably better to buy deli meat." />
  <row Id="5137" PostHistoryTypeId="2" PostId="2876" RevisionGUID="cb8a834a-8086-4df0-a703-06e8368ea884" CreationDate="2010-07-22T20:45:39.893" UserId="67" Text="You've got a few things to consider -- &#xD;&#xA;&#xD;&#xA;* cost of the ingredients&#xD;&#xA;* shrinkage&#xD;&#xA;* energy costs&#xD;&#xA;* time costs&#xD;&#xA;* wastage&#xD;&#xA;&#xD;&#xA;So, in our decision making tree, we have to consider the real costs of each option.&#xD;&#xA;&#xD;&#xA;Say for instance that whole roasts are on sale, so the cost of a roast is 1/2 the cost of buying the deli meat.  The roast is going to loose weight as it cooks ... it's just part of the cooking process.  It could be anywhere from 10 to 25%, depending on the cut of meat and how hot you cook it.&#xD;&#xA;&#xD;&#xA;Obviously, there will be other spices and such, but we'll assume they're mostly negligible.  There will be the cost to power your oven ... and that'd be a function of where you live, if it's gas or electric (or solar), etc ... and if you make too much, and can't eat it before it spoils, then there's waste.&#xD;&#xA;&#xD;&#xA;... but then we get to the most important part in my opinion -- time, and slicing.  Even if we assume our time costs nothing (and when you're throwing something in the oven and leave it for a few hours, that part's negligible).  Our real time comes in slicing it -- and I don't have a professional slicing machine, just a bunch of knives, so it's going to take me quite a long time, and I'm not going to get it as thin as the deli can.&#xD;&#xA;&#xD;&#xA;and in my opinion, it's the shaving of the meat that matters; there's a big difference between large chunks of meat vs. thick slices vs. thinly shaved.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;So, in my opinion -- is it cost effective?  maybe a little bit, if you assume your time is free.  Is it worth it?  Maybe if you want to spice it special, or make it lower salt, stay away from sulfides / sulfates, or do something else special ... but as you likely can't slice it the same, it's more likely to come out as an inferior product.&#xD;&#xA;&#xD;&#xA;That's not to say that I won't ever do it, but I doubt I'd do it anytime soon, and it won't be because I think it's a cost savings." />
  <row Id="5138" PostHistoryTypeId="2" PostId="2877" RevisionGUID="6bc93193-8cb9-4b22-8b43-1d74ce0bc1c5" CreationDate="2010-07-22T20:50:07.013" UserId="1304" Text="Okay, I know the title is a little ridiculous, but I swear I am not making this up.  When I was a kid, my parents bought a lot of rice and a lot of bananas (among other things).  They would get the big 25# sacks of rice, which seem to be made of several layers of kraft paper, and put them in a cabinet.&#xD;&#xA;&#xD;&#xA;When they bought bananas that were a little too green to eat, they would put whole bunches into the rice sack for a day or two.  Does that actually make any difference for ripening?  If so, is it because of the rice?  The paper bag?  The cool, dry, dark environment in the cabinet?  Something else entirely?&#xD;&#xA;&#xD;&#xA;&gt;This question looks related, but I don't know if the extra conditions I've noted make a difference beyond what was noted in the answer there: [Why does a brown paper bag speed ripening?](http://cooking.stackexchange.com/questions/109/why-does-a-brown-paper-bag-speed-ripening)" />
  <row Id="5139" PostHistoryTypeId="1" PostId="2877" RevisionGUID="6bc93193-8cb9-4b22-8b43-1d74ce0bc1c5" CreationDate="2010-07-22T20:50:07.013" UserId="1304" Text="Do bananas ripen better in rice sacks?" />
  <row Id="5140" PostHistoryTypeId="3" PostId="2877" RevisionGUID="6bc93193-8cb9-4b22-8b43-1d74ce0bc1c5" CreationDate="2010-07-22T20:50:07.013" UserId="1304" Text="&lt;rice&gt;&lt;fruit&gt;&lt;ripe&gt;" />
  <row Id="5141" PostHistoryTypeId="2" PostId="2878" RevisionGUID="3b31d124-3587-488c-96de-7fbbaa28fec3" CreationDate="2010-07-22T20:52:39.380" UserId="1229" Text="If by interchangeable you mean you can use garlic-oil when it's reported to use garlic-butter (or vice versa), then I think they are not interchangeable.  &#xD;&#xA;The taste of garlic-oil is different from the taste of garlic-butter; I don't think that using butter instead of olive oil for the recipe of spaghetti with garlic, oil, and red peppers would be the same.  " />
  <row Id="5142" PostHistoryTypeId="5" PostId="1882" RevisionGUID="b2ba8f15-95bb-4523-acdd-2ed8776b2a3f" CreationDate="2010-07-22T20:57:05.653" UserId="60" Comment="deleted 3 characters in body" Text="Korean chili is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. &#xD;&#xA;&#xD;&#xA;The actual name of the chili use in kimchi and for that matter, most Korean dishes is gochujang. It comes in a variety of preparations, typically, finely ground, flakes and a paste. &#xD;&#xA;&#xD;&#xA;You should be able to find this in most good supermarkets or an Asian store. If it helps I've uploaded an image of what to look for:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you can't get this, you can still use a good quality chili powder or paste.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img832.imageshack.us/img832/8730/67357552.png" />
  <row Id="5143" PostHistoryTypeId="4" PostId="2570" RevisionGUID="797606dc-90c5-44ed-a70d-844778119e1f" CreationDate="2010-07-22T21:04:42.983" UserId="60" Comment="edited title" Text="What's a good vegetarian substitute for Worcestershire sauce?" />
  <row Id="5144" PostHistoryTypeId="2" PostId="2879" RevisionGUID="6815af07-a0d9-4d70-b83c-d8e33e22cc80" CreationDate="2010-07-22T21:05:09.987" UserId="215" Text="Yes, they are interchangeable.  In fact, I use both, depending on my mood.  My wife hates me when I consume too much garlic (I like garlic probably too much), so I use even other options when this is the case.&#xD;&#xA;&#xD;&#xA;If I am making a saute with yummy veggies and shrimp I love to use a garlic oil, but eating lobster I may opt for the butter.  But certainly either of these would be good with either dish ;--) &#xD;&#xA;&#xD;&#xA;One more comment.  They might not be interchangeable if you are cooking something really hot, as the butter will break.  In my case above, I would add some garlic butter to the cooking dish, but wouldn't rely on it for the saute.  For low temp stuff, it boils down to preference." />
  <row Id="5145" PostHistoryTypeId="2" PostId="2880" RevisionGUID="b22edbdb-c610-457d-9dc6-3468330b6421" CreationDate="2010-07-22T21:06:05.803" UserId="1304" Text="I haven't been cooking for long &amp;#8212; recent college grad &amp;#8212; so I'm doing a lot of experimentation and making a lot of rookie mistakes.  One of them is shown here for your viewing pleasure:&#xD;&#xA;&#xD;&#xA;![brown stains on a frying pan][1]&#xD;&#xA;&#xD;&#xA;My mom gifted me this pan less than a year ago.  She used it for over 15 years and kept it spotless the entire time, so I'm more than a little embarassed.  I suspect that these stains were caused by stray drops of oil getting onto the bottom of the pan and getting burned on.  Is that right, or were they caused by something else?  I use an electric stove with resistive heating coils, if it makes a difference.  And more importantly, how can I get this pan clean again?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://farm5.static.flickr.com/4076/4819366910_ba8d83737a.jpg" />
  <row Id="5146" PostHistoryTypeId="1" PostId="2880" RevisionGUID="b22edbdb-c610-457d-9dc6-3468330b6421" CreationDate="2010-07-22T21:06:05.803" UserId="1304" Text="How can brown oil stains be removed from pots and pans?" />
  <row Id="5147" PostHistoryTypeId="3" PostId="2880" RevisionGUID="b22edbdb-c610-457d-9dc6-3468330b6421" CreationDate="2010-07-22T21:06:05.803" UserId="1304" Text="&lt;cleaning&gt;&lt;stainless-steel&gt;" />
  <row Id="5148" PostHistoryTypeId="5" PostId="2868" RevisionGUID="cd80a63c-c461-4944-ab66-c12a96b1668c" CreationDate="2010-07-22T21:07:34.117" UserId="86" Comment="Attempt to emphasize the non-localized aspects (local prices for deli meat, fresh meat, fuel, etc. vary widely, but spoilage is on-topic and efficient roasting could be interesting...)" Text="My local deli charges a high price for roast beef. As I have a great love of roast beef sandwiches, I've decided to save money by roasting my own and slicing it thin.&#xD;&#xA;&#xD;&#xA;###Questions&#xD;&#xA;1. Are there any cons to this method? &#xD;&#xA;&#xD;&#xA;2. What hidden costs might be associated with the home-roasting of beef? &#xD;&#xA;&#xD;&#xA;3. Will I have to worry about homemade roast beef spoiling faster than deli meat?" />
  <row Id="5149" PostHistoryTypeId="4" PostId="2868" RevisionGUID="cd80a63c-c461-4944-ab66-c12a96b1668c" CreationDate="2010-07-22T21:07:34.117" UserId="86" Comment="Attempt to emphasize the non-localized aspects (local prices for deli meat, fresh meat, fuel, etc. vary widely, but spoilage is on-topic and efficient roasting could be interesting...)" Text="How can I efficiently make my own roast beef sandwiches?" />
  <row Id="5150" PostHistoryTypeId="6" PostId="2868" RevisionGUID="cd80a63c-c461-4944-ab66-c12a96b1668c" CreationDate="2010-07-22T21:07:34.117" UserId="86" Comment="Attempt to emphasize the non-localized aspects (local prices for deli meat, fresh meat, fuel, etc. vary widely, but spoilage is on-topic and efficient roasting could be interesting...)" Text="&lt;home-cooking&gt;&lt;roast-beef&gt;&lt;sandwich&gt;" />
  <row Id="5151" PostHistoryTypeId="5" PostId="2876" RevisionGUID="c40aeb9d-6222-427d-b108-f9e2c4818bea" CreationDate="2010-07-22T21:12:04.497" UserId="86" Comment="loose -&gt; lose" Text="You've got a few things to consider -- &#xD;&#xA;&#xD;&#xA;* cost of the ingredients&#xD;&#xA;* shrinkage&#xD;&#xA;* energy costs&#xD;&#xA;* time costs&#xD;&#xA;* wastage&#xD;&#xA;&#xD;&#xA;So, in our decision making tree, we have to consider the real costs of each option.&#xD;&#xA;&#xD;&#xA;Say for instance that whole roasts are on sale, so the cost of a roast is 1/2 the cost of buying the deli meat.  The roast is going to lose weight as it cooks ... it's just part of the cooking process.  It could be anywhere from 10 to 25%, depending on the cut of meat and how hot you cook it.&#xD;&#xA;&#xD;&#xA;Obviously, there will be other spices and such, but we'll assume they're mostly negligible.  There will be the cost to power your oven ... and that'd be a function of where you live, if it's gas or electric (or solar), etc ... and if you make too much, and can't eat it before it spoils, then there's waste.&#xD;&#xA;&#xD;&#xA;... but then we get to the most important part in my opinion -- time, and slicing.  Even if we assume our time costs nothing (and when you're throwing something in the oven and leave it for a few hours, that part's negligible).  Our real time comes in slicing it -- and I don't have a professional slicing machine, just a bunch of knives, so it's going to take me quite a long time, and I'm not going to get it as thin as the deli can.&#xD;&#xA;&#xD;&#xA;And in my opinion, it's the shaving of the meat that matters; there's a big difference between large chunks of meat vs. thick slices vs. thinly shaved.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;So, in my opinion -- is it cost effective?  maybe a little bit, if you assume your time is free.  Is it worth it?  Maybe if you want to spice it special, or make it lower salt, stay away from sulfides / sulfates, or do something else special ... but as you likely can't slice it the same, it's more likely to come out as an inferior product.&#xD;&#xA;&#xD;&#xA;That's not to say that I won't ever do it, but I doubt I'd do it anytime soon, and it won't be because I think it's a cost savings." />
  <row Id="5152" PostHistoryTypeId="8" PostId="2868" RevisionGUID="774aed9e-83a5-48c1-9019-d9b4f2baef0b" CreationDate="2010-07-22T21:12:47.227" UserId="60" Comment="Rollback to [44452648-349f-49b8-a032-aa3db4471312]" Text="Seeing how expensive deli meat is it sure seems like roast beef sandwiches would be cheaper to make if you did your own roast and sliced it thin.&#xD;&#xA;&#xD;&#xA;Are there any cons to this method?  I imagine it would not last as long as the deli meat." />
  <row Id="5153" PostHistoryTypeId="7" PostId="2868" RevisionGUID="774aed9e-83a5-48c1-9019-d9b4f2baef0b" CreationDate="2010-07-22T21:12:47.227" UserId="60" Comment="Rollback to [44452648-349f-49b8-a032-aa3db4471312]" Text="Is it cost effective to make your own roast beef sandwich?" />
  <row Id="5154" PostHistoryTypeId="9" PostId="2868" RevisionGUID="774aed9e-83a5-48c1-9019-d9b4f2baef0b" CreationDate="2010-07-22T21:12:47.227" UserId="60" Comment="Rollback to [44452648-349f-49b8-a032-aa3db4471312]" Text="&lt;roast-beef&gt;&lt;sandwich&gt;&lt;cost&gt;" />
  <row Id="5155" PostHistoryTypeId="2" PostId="2881" RevisionGUID="7c08ba2b-f570-40b7-9b14-05f314113986" CreationDate="2010-07-22T21:19:19.337" UserId="1303" Text="Is there any difference between green, red and yellow bell peppers bar the color?&#xD;&#xA;&#xD;&#xA;Normally when I buy a pack of 3 I always leave the yellow till last. It's normally due the coloring looking less appealing in the dish." />
  <row Id="5156" PostHistoryTypeId="1" PostId="2881" RevisionGUID="7c08ba2b-f570-40b7-9b14-05f314113986" CreationDate="2010-07-22T21:19:19.337" UserId="1303" Text="The difference between green, red and yellow bell peppers" />
  <row Id="5157" PostHistoryTypeId="3" PostId="2881" RevisionGUID="7c08ba2b-f570-40b7-9b14-05f314113986" CreationDate="2010-07-22T21:19:19.337" UserId="1303" Text="&lt;pepper&gt;&lt;taste&gt;" />
  <row Id="5158" PostHistoryTypeId="5" PostId="2874" RevisionGUID="0af0fc97-25fc-474c-abcb-3a22e35e5c93" CreationDate="2010-07-22T21:20:17.343" UserId="86" Comment="&quot;Best&quot; is a rather personal thing - different people like different things. However, we should be able to contrast different styles of roasting (not sure this sort of question is all that appropriate, but doing what I can...)" Text="I can think of 3 ways to roast beef:&#xD;&#xA;&#xD;&#xA;1. Rotisserie Oven&#xD;&#xA;2. Regular Oven&#xD;&#xA;3. BBQ&#xD;&#xA;&#xD;&#xA;What are is pros can cons of each?" />
  <row Id="5159" PostHistoryTypeId="4" PostId="2874" RevisionGUID="0af0fc97-25fc-474c-abcb-3a22e35e5c93" CreationDate="2010-07-22T21:20:17.343" UserId="86" Comment="&quot;Best&quot; is a rather personal thing - different people like different things. However, we should be able to contrast different styles of roasting (not sure this sort of question is all that appropriate, but doing what I can...)" Text="How do the various methods of roasting beef compare?" />
  <row Id="5160" PostHistoryTypeId="2" PostId="2882" RevisionGUID="11dcc5a8-11e8-4c31-9255-3c796ff427f2" CreationDate="2010-07-22T21:28:14.820" UserId="649" Text="Wash. Dry thoroughly. Spray bottom with oven cleaner. Leave overnight. Rinse and wash again." />
  <row Id="5161" PostHistoryTypeId="5" PostId="1047" RevisionGUID="825caf19-83cf-48e7-81fa-5da2544d5253" CreationDate="2010-07-22T21:29:59.313" UserId="27" Comment="better explain bounty reason" Text="I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering...&#xD;&#xA;&#xD;&#xA;What effect does the fat content of the milk used in the recipe have on the final cottage cheese product? Does using milk with a higher fat content produce more cottage cheese than a milk with a lower fat content?&#xD;&#xA;&#xD;&#xA;BOUNTY:&#xD;&#xA;&#xD;&#xA;To see if anyone can come up with anything about the quantity of cottage cheese resulting from milk of different fat contents." />
  <row Id="5162" PostHistoryTypeId="5" PostId="2874" RevisionGUID="ed1d8a22-ab24-440f-9d06-5ca60e3f56f7" CreationDate="2010-07-22T21:30:22.463" UserId="86" Comment="distracted, sorry" Text="I can think of 3 ways to roast beef:&#xD;&#xA;&#xD;&#xA;1. Rotisserie Oven&#xD;&#xA;2. Regular Oven&#xD;&#xA;3. BBQ&#xD;&#xA;&#xD;&#xA;What are the pros and cons of each?" />
  <row Id="5163" PostHistoryTypeId="2" PostId="2883" RevisionGUID="cdae7d18-3a5f-41a2-b96d-77b6c557077e" CreationDate="2010-07-22T21:30:50.563" UserId="771" Text="I'd always understood the difference to purely be different ripenesses (and therefore sweetness). They are all the same variety though." />
  <row Id="5164" PostHistoryTypeId="2" PostId="2884" RevisionGUID="80ad3cc5-1ee1-4135-9290-e3320234e5ee" CreationDate="2010-07-22T21:31:03.510" UserId="266" Text="Red peppers are sweeter than green, and yellow and orange are sweeter than red.  I usually find that red peppers get softer faster than the others." />
  <row Id="5165" PostHistoryTypeId="2" PostId="2885" RevisionGUID="93a1ed48-e68d-456a-a288-5b28c000e1f6" CreationDate="2010-07-22T21:33:00.127" UserId="114" Text="If your pan is stainless steel, I've had great luck getting really bad stains off with and electric drill with a rotary wire brush.  It's best to do it outside, since it generates black dust." />
  <row Id="5166" PostHistoryTypeId="2" PostId="2886" RevisionGUID="1a76adcd-cb24-4cfd-a8e2-ecb8ea7caae3" CreationDate="2010-07-22T21:35:47.600" UserId="649" Text="http://www.whfoods.com/genpage.php?tname=foodtip&amp;dbid=68&#xD;&#xA;&#xD;&#xA;Same plant, different maturity, different tastes, different nutritional value. To summarize from the link, green are harvested earliest and contain the least vitamins, yellows are next and contain more vitamin C and less vitamin A and beta carotene, reds are harvest last and contain the most each vitamin types. Yellow and red are both sweeter and more fruity than green." />
  <row Id="5167" PostHistoryTypeId="5" PostId="2882" RevisionGUID="8bbf5807-b8fe-410e-b8d3-4bee65bb9d56" CreationDate="2010-07-22T21:37:51.750" UserId="649" Comment="non-stick warning" Text="Wash. Dry thoroughly. Spray bottom with oven cleaner. Leave overnight. Rinse and wash again.&#xD;&#xA;&#xD;&#xA;Edit: If the inside is non-stick, don't get any oven cleaner on that part." />
  <row Id="5168" PostHistoryTypeId="2" PostId="2887" RevisionGUID="d2d75c33-e3e7-4b0e-a7f4-7eecfd7cd389" CreationDate="2010-07-22T21:38:41.093" UserId="446" Text="The flavor balance in a traditional pot pie going to be hard to replicate using just vegtables but the inclusion of mushrooms to add some meatiness and adding some tofu to the base along with enough starches to thicken up the base should do it.  Corn, rutabagas, carrots and garlic should be added to hobodave's list of vegtables that will remain reconizable after cooking." />
  <row Id="5169" PostHistoryTypeId="2" PostId="2888" RevisionGUID="dde737ab-e6b0-4cf0-962c-b98c4d408b91" CreationDate="2010-07-22T21:44:41.190" UserId="599" Text="Yes, these are from burned-on oil.&#xD;&#xA;&#xD;&#xA;Steel wool should get it shiny again, with a little work. Note that this will scuff the finish of &quot;bright&quot; stainless steel. &#xD;&#xA;&#xD;&#xA;This is the outside of the pan, though, so who cares? Even if you are careful, you will get similar stains again - they are pretty much inevitable. Consider them &quot;battle scars&quot; :-)" />
  <row Id="5170" PostHistoryTypeId="2" PostId="2889" RevisionGUID="4f89f597-15e1-480d-9fc7-d9bc29a98f30" CreationDate="2010-07-22T21:45:05.060" UserId="60" Text="This is little off the beaten path, but try a solvent gun cleaner (not oil). &#xD;&#xA;&#xD;&#xA;I recently (last week) caused a catastrophic burn on one of my skillets when I let it get _entirely_ too hot before throwing a steak on it. After a few hundred cubic feet of smoke, a smoke alarm that sounded more like an air-raid siren, and a stubborn decision to let my steak cook anyway I was left with an interior that was about 100x worse than your picture. (The steak turned out perfect).&#xD;&#xA;&#xD;&#xA;I tried the standard google recommendations of lemon juice, vinegar, and oven cleaner. They barely put a dent in it.&#xD;&#xA;&#xD;&#xA;On a whim I grabbed a can of &lt;a href=&quot;http://www.amazon.com/gp/product/B002JCVZME?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002JCVZME&quot;&gt;Birchwood Casey Gun Scrubber® Solvent / Degreaser&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B002JCVZME&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, and decided to give it a try. &#xD;&#xA;&#xD;&#xA;Wow! A thorough spraying, a steel wool pad, and a surprisingly little amount of elbow grease later the gunk was, I'd say, 99% gone. I still have a slight lightish brown tinge to my previously shiny surface, but I think that's as good as it's going to get.&#xD;&#xA;&#xD;&#xA;Your profile says you live in Virginia, so there's at least a slight chance you have some of this. If not, you should be able to find some at a Wal-Mart.&#xD;&#xA;&#xD;&#xA;Needless to say, wash it thoroughly after you've cleaned it.&#xD;&#xA;&#xD;&#xA;**Update** &#xD;&#xA;&#xD;&#xA;My pan was All-Clad stainless steel. Guns are steel, and typically devoid of any aluminum parts. If your pan is aluminum I wouldn't suggest trying this, because I don't know what would happen." />
  <row Id="5171" PostHistoryTypeId="2" PostId="2890" RevisionGUID="47890cb4-3088-4e28-aabb-7e33b1145df0" CreationDate="2010-07-22T21:54:40.577" UserId="446" Text="Roasting your own beef for sandwiches doesn't have to be time consuming, and you can easily get enough to make sandwichs for quite a while out of one roast. The only problem with slice your own is storage but your freezer will take care of that as long as you take care to make sure the packages you freeze in freeze as quickly as possible to prevent ice crystal formation.&#xD;&#xA;&#xD;&#xA;The slicing problem is easy as long as you make sure you only cut your roast cold.  You should be able to easily thin slice using only a knife, and while it will take longer than a deli slicer, you should be able to slice through a decent sized roast in only fifteen or so minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="5172" PostHistoryTypeId="2" PostId="2891" RevisionGUID="505b67c5-342a-4fa8-a3a3-eebcb76bffa6" CreationDate="2010-07-22T21:57:27.580" UserId="373" Text="Broadly speaking UK recipes will specify amounts by weight (lbs/ounces or metric), whereas American recipes will specify amounts by volume (cups).&#xD;&#xA;&#xD;&#xA;Is there an explanation for how the two different approaches arose in the first place? I'm not talking about whether or not metric is used, but specifically about volume versus weight. " />
  <row Id="5173" PostHistoryTypeId="1" PostId="2891" RevisionGUID="505b67c5-342a-4fa8-a3a3-eebcb76bffa6" CreationDate="2010-07-22T21:57:27.580" UserId="373" Text="Cups v. weighing scales - is there an historical explanation?" />
  <row Id="5174" PostHistoryTypeId="3" PostId="2891" RevisionGUID="505b67c5-342a-4fa8-a3a3-eebcb76bffa6" CreationDate="2010-07-22T21:57:27.580" UserId="373" Text="&lt;measurement&gt;&lt;history&gt;&lt;cultural-difference&gt;" />
  <row Id="5177" PostHistoryTypeId="2" PostId="2893" RevisionGUID="80d67c45-3a60-42f1-b661-405299183532" CreationDate="2010-07-22T22:15:37.553" UserId="1310" Text="Onions, garlic and related plants.&#xD;&#xA;&#xD;&#xA;As I think through our list of favorite main dishes.  Nearly all contain at least one member of the onion family:  Onions, garlic, shallots or scallions.&#xD;&#xA;" />
  <row Id="5178" PostHistoryTypeId="2" PostId="2894" RevisionGUID="69b35d60-89cb-4b4a-a3af-c8ec974c2a2e" CreationDate="2010-07-22T22:18:54.337" UserId="649" Text="Good question, [cupcake][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cookingresources.suite101.com/article.cfm/a_brief_history_of_the_humble_cupcake" />
  <row Id="5179" PostHistoryTypeId="2" PostId="2895" RevisionGUID="5cd089ef-2bd5-45cf-b7c9-9686ac1c8463" CreationDate="2010-07-22T22:23:04.753" UserId="446" Text="Puff pastry puffs because of the steam generated during cooking so if your pastry has dried out you are not going to get a good rise out of it.  You can also lose the puff if you defrost and then refreeze as you will create larger ice crystals that will bust up the protein matrix that your pastry needs to maintain its shape." />
  <row Id="5180" PostHistoryTypeId="5" PostId="2886" RevisionGUID="e8ce0746-ee69-462e-8448-4afbd6f69e3b" CreationDate="2010-07-22T22:25:04.843" UserId="649" Comment="added 137 characters in body" Text="http://www.whfoods.com/genpage.php?tname=foodtip&amp;dbid=68&#xD;&#xA;&#xD;&#xA;[Same plant species][1], different [cultivar][2], different maturity, different tastes, different nutritional value. To summarize from the link, green are harvested earliest and contain the least vitamins, yellows are next and contain more vitamin C and less vitamin A and beta carotene, reds are harvest last and contain the most each vitamin types. Yellow and red are both sweeter and more fruity than green.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bell_pepper&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cultivar" />
  <row Id="5181" PostHistoryTypeId="2" PostId="2896" RevisionGUID="99619b20-d5f5-4aec-8bc2-f81f4218d6c7" CreationDate="2010-07-22T22:53:53.847" UserId="183" Text="The Wikipedia answer to this is that Fannie Farmer in her 1896 [very popular cookbook][1] decided to use volume measurements for solids instead of weight measurements.  In chapter 2 she explains how precise measurements are essential in following recipes and then goes on to explain how to measure flour by volume.  No fanfare.  My impression is that she was just codifying what was already common practice then. &#xD;&#xA;&#xD;&#xA;So I'm voting against the traditional answer, as it does not quite explain why it became common practice. I've also read the speculation that volume measurements where common until the introduction of the metric system, which never made it to the US.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Boston_Cooking-School_Cook_Book" />
  <row Id="5182" PostHistoryTypeId="2" PostId="2897" RevisionGUID="f537f742-7c05-4b73-99ba-b506ea2f2048" CreationDate="2010-07-22T22:56:25.527" UserId="446" Text="A roast is a roast is a roast.&#xD;&#xA;&#xD;&#xA;Roasting is a method of cooking that involves the aplication of a lot of dry heat to a peice of meat. You can obtain a great roast from all the above the cooking methods as long as you take into account the various ways they work.&#xD;&#xA;&#xD;&#xA;A rotisserie offers all around even heat and will remain juicy although you can lose some juice from the skewer through the center, but may not cook the roast as perfectly as you lack good tempature control.&#xD;&#xA;&#xD;&#xA;The oven is a great way to roast meat as long as you use the two tempature method.  That means you start high and finish low or vice versa.  I tend to side with Alton Brown on this and start low (normally 200 but you can adjust according to time requirements) until my roast is ~25-to-20 degrees of medium rare, pull it out and bring the oven to 450, put back in and remove to rest at 15 degrees short of desired doneness.  You also have to make sure that you raise the roast off the bottom of the pan because if you don't you will end up braising the roast in it's own juices.&#xD;&#xA;&#xD;&#xA;Your grill can work as long as you keep the lid closed and the roast from directly over the coals, but it is going to be the method that needs the most constant attention and will be easy to end up with a overdone outside and a underdone interior." />
  <row Id="5183" PostHistoryTypeId="2" PostId="2898" RevisionGUID="9c2fd2d3-936c-4927-95a8-4ebb2e1cafa3" CreationDate="2010-07-22T22:57:57.350" UserId="60" Text="I'm no authority, but I have a hypothesis. &#xD;&#xA;&#xD;&#xA;Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770) things were measured with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. &#xD;&#xA;&#xD;&#xA;Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.&#xD;&#xA;&#xD;&#xA;Likely by the time we actually could afford &quot;fancier&quot; methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." />
  <row Id="5184" PostHistoryTypeId="5" PostId="2898" RevisionGUID="8535f99e-6177-4441-a8fa-a79378bfe68b" CreationDate="2010-07-22T23:06:25.120" UserId="60" Comment="added 11 characters in body" Text="I'm no authority, but I have a hypothesis. &#xD;&#xA;&#xD;&#xA;Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were measured with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. &#xD;&#xA;&#xD;&#xA;Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.&#xD;&#xA;&#xD;&#xA;Likely by the time we actually could afford &quot;fancier&quot; methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." />
  <row Id="5185" PostHistoryTypeId="5" PostId="2898" RevisionGUID="2bf151f8-3ab5-4b61-a29e-058d7f273d70" CreationDate="2010-07-22T23:13:20.757" UserId="60" Comment="deleted 1 characters in body" Text="I'm no authority, but I have a hypothesis. &#xD;&#xA;&#xD;&#xA;Measuring weight is more complex than measuring volume. Before the invention of the digital scale (recent history), or the spring scale (1770, by a Brit) things were weighed with a balance scale and a set of weights. Materials alone makes this more expensive than a simple cup that would hold a liquid. &#xD;&#xA;&#xD;&#xA;Given the timing of the invention of the spring scale, and our subsequent armed revolution, and many years (decades?) of being a flat-out poor country I don't imagine that we had much money to worry about spring scales or balance scales. A cup is cheaper and simpler, and doesn't wear out or break. The durability also likely had a role to play in our journeys westward.&#xD;&#xA;&#xD;&#xA;Likely by the time we actually could afford &quot;fancier&quot; methods of measurement the volume thing was just too ingrained in our heads. Plus, we tend to be stubborn (e.g. metric)." />
  <row Id="5186" PostHistoryTypeId="2" PostId="2899" RevisionGUID="8cf0bb53-8186-4772-9ee6-c093b2f6b733" CreationDate="2010-07-22T23:13:35.593" UserId="557" Text="If you'd like to make something with cauliflower and/or broccoli, try this: trim and wash the florets (keep the stems for something else if you like). Blanch them in boiling salted water for 3 or 4 minutes (a little longer maybe for cauliflower). Drain them and dump them into some cold water, then drain them.&#xD;&#xA;&#xD;&#xA;Now (or before now): get a heavy roasting pan (like a big earthenware or cast iron lasagna pan, or something like that - the heavier the better) hot in a 375 degree (F) oven. That should take about 15 or 20 minutes - we want it *hot*.  Pull it out of the oven carefully, and then add some oil.  Spread the oil around with a silicone brush or by tilting the pan (carefully please; don't burn yourself and sue me) and then add the drained broccoli/cauliflower. Sort-of toss those around (if you've got some spray olive oil, you can squirt them with that) and then add kosher/sea salt and black pepper.&#xD;&#xA;&#xD;&#xA;Roast those in the oven for about 20 minutes, possibly tossing them around halfway through.&#xD;&#xA;&#xD;&#xA;Now what you've got is the best tasting cauliflower/broccoli in the world. You can add those roasted florettes to a quiche or to a pot pie or to anything like that. I add thusly roasted cauliflower to Indian &quot;dal&quot; preparations and it's awesome.&#xD;&#xA;&#xD;&#xA;Here's another tip: if you want to add cubed potatoes but you don't want them to turn to mush, try this.  Cube the raw potatoes. Get some water warming on the stove, but when it's still just warm (less than 130 degrees F) add the potatoes. Keep the fire on, but monitor the temperature **very** carefully. When the water gets up to 138 degrees F, drop the fire a lot and try to keep it at that temperature for about 10 minutes. After that, raise the fire and let the potatoes boil as you normally would.&#xD;&#xA;&#xD;&#xA;That trick will allow a natural enzyme in the potatoes to &quot;firm up&quot; the starch, and they'll end up cooked but not mushy. You can then add them to your pot pie with the confidence that they'll more-or-less hold together. (Beets do this kind-of automatically; it's really hard to cook a beet until it's mush.)&#xD;&#xA;" />
  <row Id="5187" PostHistoryTypeId="2" PostId="2900" RevisionGUID="8069c847-9357-4058-bdce-50acd8ea3d19" CreationDate="2010-07-22T23:32:57.870" UserId="1259" Text="[Bar Keeper's Friend][1] in powdered form and some elbow grease will solve this problem. The first time you tackle it, it can be a real pain to get the pan cleaned up, but if you keep up with it regularly after that, it's not to bad. Great cleaning supply.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://barkeepersfriend.com/BarKeepersFriend_powder.htm" />
  <row Id="5188" PostHistoryTypeId="2" PostId="2901" RevisionGUID="ca5f5091-ac3f-4883-af1d-e27cd46da7dc" CreationDate="2010-07-22T23:38:26.083" UserId="809" Text="My propane grill needs to be cleaned, how should I go about doing so?" />
  <row Id="5189" PostHistoryTypeId="1" PostId="2901" RevisionGUID="ca5f5091-ac3f-4883-af1d-e27cd46da7dc" CreationDate="2010-07-22T23:38:26.083" UserId="809" Text="How should I clean my propane grill?" />
  <row Id="5190" PostHistoryTypeId="3" PostId="2901" RevisionGUID="ca5f5091-ac3f-4883-af1d-e27cd46da7dc" CreationDate="2010-07-22T23:38:26.083" UserId="809" Text="&lt;grilling&gt;&lt;cleaning&gt;" />
  <row Id="5191" PostHistoryTypeId="2" PostId="2902" RevisionGUID="95eb21c2-057f-4b10-abde-604cde5e289b" CreationDate="2010-07-22T23:49:16.267" UserId="1229" Text="One of the ingredients of a recipe is Greek yogurt. May I replace it with plain yogurt? If I do it, what is the difference that I would immediately note?" />
  <row Id="5192" PostHistoryTypeId="1" PostId="2902" RevisionGUID="95eb21c2-057f-4b10-abde-604cde5e289b" CreationDate="2010-07-22T23:49:16.267" UserId="1229" Text="What is the difference between Greek yogurt, and plain yogurt?" />
  <row Id="5193" PostHistoryTypeId="3" PostId="2902" RevisionGUID="95eb21c2-057f-4b10-abde-604cde5e289b" CreationDate="2010-07-22T23:49:16.267" UserId="1229" Text="&lt;yogurt&gt;" />
  <row Id="5194" PostHistoryTypeId="2" PostId="2903" RevisionGUID="660b2e31-7b9b-4108-8b30-0230c291e5fd" CreationDate="2010-07-22T23:52:24.433" UserId="1317" Text="Let me start by saying that I am not a cook by any means.&#xD;&#xA;&#xD;&#xA;Now, I love salsa and I always have, but mostly I just get store brands. I've had homemade salsa before and it tends to be a lot more flavorful, and for that reason I'd like to try my hand at making some.&#xD;&#xA;&#xD;&#xA;What exactly is &quot;salsa&quot; defined as? What are the core ingredients? Is it cheaper to make it myself or to buy it from the store? If I make it myself, about how long is the shelf life?&#xD;&#xA;&#xD;&#xA;I realize that salsa tends to be pretty simple to make, but I see so many variations, and internet searches bring me many different recipes.&#xD;&#xA;&#xD;&#xA;What will I need to get started?" />
  <row Id="5195" PostHistoryTypeId="1" PostId="2903" RevisionGUID="660b2e31-7b9b-4108-8b30-0230c291e5fd" CreationDate="2010-07-22T23:52:24.433" UserId="1317" Text="How does one begin to create salsa?" />
  <row Id="5196" PostHistoryTypeId="3" PostId="2903" RevisionGUID="660b2e31-7b9b-4108-8b30-0230c291e5fd" CreationDate="2010-07-22T23:52:24.433" UserId="1317" Text="&lt;technique&gt;&lt;recipe&gt;&lt;beginners&gt;" />
  <row Id="5197" PostHistoryTypeId="6" PostId="2902" RevisionGUID="b44ddf5b-eacb-487a-bc3b-433658c08f5c" CreationDate="2010-07-22T23:55:28.733" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;yogurt&gt;" />
  <row Id="5198" PostHistoryTypeId="2" PostId="2904" RevisionGUID="aff2f932-49a3-4ae2-944a-fc05251e4e86" CreationDate="2010-07-22T23:56:42.913" UserId="149" Text="Greek yogurt is thicker. You can turn not-so-greek yogurt into it by letting it strain. Put cheesecloth into a colander, dump yogurt in, and allow to sit. Not too long, or you'll accidentally achieve paneer instead." />
  <row Id="5202" PostHistoryTypeId="2" PostId="2906" RevisionGUID="f224c326-23d1-4144-9a4c-d464143527c1" CreationDate="2010-07-22T23:58:47.340" UserId="149" Text="There are many different recipes because there are many different salsas. &#xD;&#xA;&#xD;&#xA;Pick three or four recipes, and try them all. Then make up your own.&#xD;&#xA;" />
  <row Id="5203" PostHistoryTypeId="2" PostId="2907" RevisionGUID="1ac2c986-1520-473b-b950-02fb0a3be451" CreationDate="2010-07-23T00:00:49.533" UserId="149" Text="Like you'd cook any other metal surface you cook on. You can use the grill to cook off some kinds of debris. You can scrape with a metal scrubby. You can buy abrasive pads and metal brushes. You can buy spray grill cleaner, but be sure to clean *that* off really well before cooking on it." />
  <row Id="5204" PostHistoryTypeId="2" PostId="2908" RevisionGUID="9eb337af-f3a8-4ebd-a0a5-b87eb047433b" CreationDate="2010-07-23T00:10:14.400" UserId="649" Text="http://en.wikipedia.org/wiki/Salsa_(sauce)&#xD;&#xA;&#xD;&#xA;If you're talking about typical american salsa, the main concept seems to be tomato, hot pepper, onion as a base for the recipe. The sauce is not usually cooked, although ingredients may be cooked separately (like roasting the jalapenos or garlic)." />
  <row Id="5206" PostHistoryTypeId="2" PostId="2909" RevisionGUID="b9e3cfe8-7f29-4bad-9327-c7c00e0213f5" CreationDate="2010-07-23T00:33:46.193" UserId="1229" Text="I have some frozen crab that I was going to use in a sauce for pasta but thought maybe crab cakes would be a nice change of pace.  Does the fact that it has been frozen make it unsuitable because of texture change? &#xD;&#xA;&#xD;&#xA;Thanks " />
  <row Id="5207" PostHistoryTypeId="1" PostId="2909" RevisionGUID="b9e3cfe8-7f29-4bad-9327-c7c00e0213f5" CreationDate="2010-07-23T00:33:46.193" UserId="1229" Text="Is frozen crabmeat OK to use for crab cakes?" />
  <row Id="5208" PostHistoryTypeId="3" PostId="2909" RevisionGUID="b9e3cfe8-7f29-4bad-9327-c7c00e0213f5" CreationDate="2010-07-23T00:33:46.193" UserId="1229" Text="&lt;crab&gt;" />
  <row Id="5209" PostHistoryTypeId="2" PostId="2910" RevisionGUID="478bf496-7a8a-4130-89c2-d44cbe6e4331" CreationDate="2010-07-23T00:42:31.417" UserId="390" Text="I've been looking for a bottle of [Rose's][1] Grenadine for quite a while without luck, so when I saw a big ol' liter of [Llord's][2] at the liquor store, I grabbed it. I'm not sure I want to allocate that much fridge space to it though. Can I keep it behind the bar instead?&#xD;&#xA;&#xD;&#xA;[Sugar is a preservative][3] and there's a little bit of alcohol in it too, so my guess is it's ok on the shelf.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rosesmix.com/&#xD;&#xA;  [2]: http://www.citywinecellar.com/store/product/5505/Llords-Grenadine-1L/&#xD;&#xA;  [3]: http://chowhound.chow.com/topics/312545#4362352" />
  <row Id="5210" PostHistoryTypeId="1" PostId="2910" RevisionGUID="478bf496-7a8a-4130-89c2-d44cbe6e4331" CreationDate="2010-07-23T00:42:31.417" UserId="390" Text="Does grenadine need to be refrigerated?" />
  <row Id="5211" PostHistoryTypeId="3" PostId="2910" RevisionGUID="478bf496-7a8a-4130-89c2-d44cbe6e4331" CreationDate="2010-07-23T00:42:31.417" UserId="390" Text="&lt;food-safety&gt;&lt;refrigerator&gt;&lt;cocktails&gt;" />
  <row Id="5212" PostHistoryTypeId="2" PostId="2911" RevisionGUID="dbfe61f6-cbb1-41df-97f0-13bbf0d9e4a9" CreationDate="2010-07-23T00:47:48.393" UserId="67" Text="So as I see it, we really have a few issues here --&#xD;&#xA;&#xD;&#xA;1. Improving timing.&#xD;&#xA;&#xD;&#xA;The more you cook, the faster you'll get at it.  (unless you try to go too fast, and cut off a finger ... that slows you down).  And sharp knives -- can't stress the importance of sharp knives enough.  It's also fairly important to learn how to flip your food in the pan.  It looks cool and showy on TV, but it serves a couple of legitimate purposes: it cools down the food and the pan; it's quicker than trying to use something to stir; it actually gets the stuff on top (not cooking as fast) down to the bottom and visa-versa (more even cooking that stirring), and it can be done one handed, so you don't have to go and wash that slimy chicken hand before tending to things.&#xD;&#xA;&#xD;&#xA;Watching other people cook, even cooking shows, and watching their technique might give you a few clues for improvement -- how to quickly dice an onion, or dispatch a bell pepper, etc.&#xD;&#xA;&#xD;&#xA;2. Multitasking effectively.&#xD;&#xA;&#xD;&#xA;This one's tricky ; Ian's comment about using all of your senses is important -- if you hear the sizzle in the pan change, it might be time to give it a flip (or past time); smells that something might be browning a touch too fast ... by the time you see the giant grease fire or hear the smoke alarm, it's too late.  But for a lot of things, it's instinct after a while -- give things a stir or a flip even if you don't think they need it yet; it's better to be too early than too late for most foods.&#xD;&#xA;&#xD;&#xA;(You can also get &quot;Order Up&quot; for the Wii -- but even on hard, it's a little too easy; and the final &quot;Fortified Chef&quot; was easier than playing the harder levels, so was a bit anti-climactic; we need a patch to make it harder)&#xD;&#xA;&#xD;&#xA;And to build on the chickeny hand comment -- I always try to keep one hand clean at all times, so I can try to deal with whatever emergency comes up.  (unfortunately, it's my right hand, as that's the one I hold the knife in, and my cell phone's in my left pocket normally, so people calling me when I'm trying to cook really sucks).  For breading I normally sacrifice the right hand, and leave the left one clean ... so practice the food flipping with both hands.&#xD;&#xA;&#xD;&#xA;3. Scheduling&#xD;&#xA;&#xD;&#xA;There's a few things at play -- mise en plas helps -- so you've got everything prepped before you start cooking; but not everything's quick cooking.  You really need to look at your menu, and select some stuff where you have to do the work ahead, then it's going to bake for 30 min, unattended, while you select another item that's going to take 10 min prep and 20 min to cook, with occassional stirring, and then the last item that's going to take 20 min prep but no cooking.  As FordBuchanan mentioned -- there's sometimes items that can be done in advance, but its also important for looking at the places where you can pause -- turn it down to low while you're catching up on something else.&#xD;&#xA;&#xD;&#xA;You also have to be able to read the recipe and see how accurate their time estimate for you is -- if it calls for mostly chopping, and you're great at chopping, it might be less prep time ... but if you're crap, it might take you twice as long.  (hmm... yep, I did [say I need to build better recipe management software][1] a few years back that would handle that ... as well as I know, none of 'em handle that aspect yet)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.perlmonks.org/?node_id=469288" />
  <row Id="5213" PostHistoryTypeId="2" PostId="2912" RevisionGUID="2974b47f-fa33-4591-a81d-9fc2bff32ee6" CreationDate="2010-07-23T00:51:42.333" UserId="41" Text="I'm not sure about other types of grenadine, but assuming they're the same as Rose's, they do *not* need to be refrigerated.&#xD;&#xA;&#xD;&#xA;It's not just that they *contain* sugar - they're practically nothing *but* sugar, water, and a couple of &quot;chemicals.&quot;  There's really nothing in there that can spoil, unless you put something else into the bottle that wasn't there originally.&#xD;&#xA;&#xD;&#xA;Unless you accidentally dropped a piece of chicken in there, definitely don't worry about refrigeration.  It can sit on the shelf." />
  <row Id="5214" PostHistoryTypeId="2" PostId="2913" RevisionGUID="c643424f-e6b9-4922-990c-d29e96afb2ea" CreationDate="2010-07-23T00:55:35.070" UserId="809" Text="I know that putting a crosshatch on a pork chop won't increase its flavor but I like the presentation. Generally, I either rotate my chops too early or too late, resulting in torn meat or no crosshatch. How can I tell when is the right time to rotate the chop to achieve the crosshatch?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;## ![Pork Chop with Cross Hatch][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sucklebusters.com/images/recipes/Grilled-Pork-Chops.jpg" />
  <row Id="5215" PostHistoryTypeId="1" PostId="2913" RevisionGUID="c643424f-e6b9-4922-990c-d29e96afb2ea" CreationDate="2010-07-23T00:55:35.070" UserId="809" Text="Achieve crosshatch on grilled pork chop?" />
  <row Id="5216" PostHistoryTypeId="3" PostId="2913" RevisionGUID="c643424f-e6b9-4922-990c-d29e96afb2ea" CreationDate="2010-07-23T00:55:35.070" UserId="809" Text="&lt;grilling&gt;&lt;pork-chops&gt;" />
  <row Id="5217" PostHistoryTypeId="2" PostId="2914" RevisionGUID="2f325757-08e7-4ab0-bef3-564d565e6a5b" CreationDate="2010-07-23T00:55:49.703" UserId="364" Text="**Recipes**   &#xD;&#xA;As far as salsa recipes go, they're all over the web. Check sites like [allrecipes.com][1] or [epicurious.com][2] - - or [justrightmenus.com][3]! &#xD;&#xA;&#xD;&#xA;**Shelf Life**   &#xD;&#xA;&#xD;&#xA; - **Refrigerator**. With regard to shelf life, according to [stilltasty.com][4], you're only going to get 5-7 days out of fresh salsa in the refrigerator.&#xD;&#xA;&#xD;&#xA; - **Freezer**. The same source says you can keep it for 1-2 months in the freezer. Use containers meant for storing frozen foods (they make plastic lidded containers for this very purpose), and leave &quot;headspace&quot; in the container (room for expansion as the liquid freezes). If you opt for freezing, you can use any recipe you'd like. Food safety won't be an issue so much as quality would. For example, I would not recommend freezing a [melon salsa][6], though it's great fresh. &#xD;&#xA;&#xD;&#xA; - **Canning**. You also could pressure can your salsa. [The National Center for Home Food Preservation][5] is the best resource to learn to can. If you opt for canning, be sure to follow a trusted canning recipe - you can't just can any old recipe. I would use one off the National Center's site. &#xD;&#xA;&#xD;&#xA;**Cost Comparison**  &#xD;&#xA;It all depends on what you make and the price of your ingredients, of course. If I can get cheap salsa at cost X and expensive, tasty salsa and cost 2X, my goal in making my own is to achieve great taste at a cost less than 2X. My homemade blueberry jam costs me about $2 per jar, much more expensive than generic jam; however, good blueberry jam is about $5 at the store. &#xD;&#xA;&#xD;&#xA;Incidentally, I'll be making salsa this summer once I can get lots of cheap tomatoes. Keep an eye on jessica.mcrackan.com late in the summer if you'd like some real examples and cost comparisons. &#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Default.aspx&#xD;&#xA;  [2]: http://www.epicurious.com/&#xD;&#xA;  [3]: http://www.justrightmenus.com/&#xD;&#xA;  [4]: http://www.stilltasty.com/fooditems/index/18781&#xD;&#xA;  [5]: http://www.uga.edu/nchfp/how/can_salsa.html&#xD;&#xA;  [6]: http://www.justrightmenus.com/recipe.php?id=290" />
  <row Id="5218" PostHistoryTypeId="2" PostId="2915" RevisionGUID="854bdd9e-4301-45d0-abad-ed2005893f9f" CreationDate="2010-07-23T01:00:56.560" UserId="855" Text="&#xD;&#xA;I hate the idea of measuring flour using something as imprecise as measuring scoop.&#xD;&#xA;&#xD;&#xA;What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of flour?&#xD;&#xA;" />
  <row Id="5219" PostHistoryTypeId="1" PostId="2915" RevisionGUID="854bdd9e-4301-45d0-abad-ed2005893f9f" CreationDate="2010-07-23T01:00:56.560" UserId="855" Text="Standard weight conversions for converting cups of flour to grams of flour?" />
  <row Id="5220" PostHistoryTypeId="3" PostId="2915" RevisionGUID="854bdd9e-4301-45d0-abad-ed2005893f9f" CreationDate="2010-07-23T01:00:56.560" UserId="855" Text="&lt;flour&gt;&lt;conversion&gt;" />
  <row Id="5221" PostHistoryTypeId="2" PostId="2916" RevisionGUID="c7e8d8e9-2451-47b6-9ad4-78ad855a5dff" CreationDate="2010-07-23T01:01:10.007" UserId="649" Text="Try wiping some oil on the grill before slapping the chops down? " />
  <row Id="5222" PostHistoryTypeId="4" PostId="2880" RevisionGUID="982ad183-3d32-46ba-99ab-8e078e30ca7a" CreationDate="2010-07-23T01:03:51.780" UserId="1304" Comment="removed assumption from title" Text="How can brown stains be removed from pots and pans?" />
  <row Id="5223" PostHistoryTypeId="2" PostId="2917" RevisionGUID="a3d9114d-398c-4bc4-a272-e41153ebb6e5" CreationDate="2010-07-23T01:10:20.893" UserId="426" Text="If you've baked your puff pastry in the past at 375 then it's probably not a temperature problem, however I usually bake it between 400-425 degrees (400 convection or 425 in standard oven).  Lower temperatures aren't a problem for the baking aspect as it will still cook through.  The problem lies in the fact that the heat won't be significant enough to generate the steam needed for expansion.&#xD;&#xA;&#xD;&#xA;Egg wash could be a culprit as it should only be used on the top and not allowed to run down the sides where it will seal the edge together and keep it from rising unevenly." />
  <row Id="5224" PostHistoryTypeId="2" PostId="2918" RevisionGUID="a6143802-b975-4d9a-b27e-e40865437e34" CreationDate="2010-07-23T01:12:17.283" UserId="1319" Text="I store most of my home-made granola in Food Saver canisters. I'm a bit of a FoodSaver junkie. I use it to store almost anything: coffee beans, granola, biscotti, wine ...&#xD;&#xA;&#xD;&#xA;I keep a smaller quantity in a zip lock bag. I use that for my daily breakfast / snacks. I have the granola recipe, plus many more [on my web site][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.softwarepolish.com/personal/recipes.htm &quot;Rick's recipes&quot;" />
  <row Id="5225" PostHistoryTypeId="5" PostId="2915" RevisionGUID="f37c9a31-30f4-46d1-8e6c-9c7bbead5c03" CreationDate="2010-07-23T01:13:35.737" UserId="855" Comment="added tags" Text="I hate the idea of measuring flour using something as imprecise as measuring scoop.&#xD;&#xA;&#xD;&#xA;What numbers do you treat as definitive/authoritative/canonical for doing weight conversions for different types of flour?&#xD;&#xA;" />
  <row Id="5226" PostHistoryTypeId="6" PostId="2915" RevisionGUID="f37c9a31-30f4-46d1-8e6c-9c7bbead5c03" CreationDate="2010-07-23T01:13:35.737" UserId="855" Comment="added tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;best-practices&gt;&lt;conversion&gt;" />
  <row Id="5227" PostHistoryTypeId="6" PostId="2871" RevisionGUID="a9cbe603-75c0-451a-ae0a-112603f7077a" CreationDate="2010-07-23T01:20:56.953" UserId="1229" Comment="added a tag" Text="&lt;ingredients&gt;&lt;vegetarian&gt;" />
  <row Id="5228" PostHistoryTypeId="5" PostId="2813" RevisionGUID="4c962e6a-dd65-4937-81d0-f4738f458eb1" CreationDate="2010-07-23T01:22:14.780" UserId="364" Comment="oops - had to fix my own punctuation." Text="One of my favorite topics, having grown up close to two apple orchards...&#xD;&#xA;&#xD;&#xA;Most likely, by &quot;quick-cooking,&quot; the recipe intends you to use a pie or sauce apple, i.e. one that softens readily with heat.&#xD;&#xA;&#xD;&#xA; - **Sauce apples**. Use these for a pie if you like VERY soft pie contents. Personally, I prefer applesauce that has some chunks in it, so I don't use &quot;sauce apples&quot; for sauce; however, the standard is to list for sauce those apples that practically dissolve (like McIntosh). &#xD;&#xA;&#xD;&#xA; - **Pie apples**. An apple listed for pie is typically one that retains its shape but softens well (like Cortland, Mutsu, Empire, Jonagold, or Fuji).&#xD;&#xA;&#xD;&#xA; - **Consider the taste**. Some apples (Gala, for example) lose a lot of flavor when cooked, and are best for eating raw. Others gain tremendous flavor when cooked (Empire). &#xD;&#xA;&#xD;&#xA;Which apple to use is certainly a matter of preference. Some people like their pie apples to remain quite firm (using, say, Granny Smith), while others like them to be VERY soft (and thus use a &quot;sauce&quot; apple).&#xD;&#xA;&#xD;&#xA;Here's some apple lists/charts ... I'd say look up the varieties readily available to you, and see which ones are listed for sauces or pies.&#xD;&#xA;&#xD;&#xA; - http://www.baumanorchards.com/chart/index.htm&#xD;&#xA; - http://www.recipegoldmine.com/kitchart/kitchart71.html&#xD;&#xA;&#xD;&#xA;Look up the website for your local orchard - they may link to a usage chart for the apples they grow!" />
  <row Id="5229" PostHistoryTypeId="2" PostId="2919" RevisionGUID="701def87-9497-47fb-985c-66300eebf6a3" CreationDate="2010-07-23T01:22:44.170" UserId="183" Text="There is no official standard.  The USDA uses 125g/cup, but labels on packages claim different weights for one cup:&#xD;&#xA;&#xD;&#xA;* Gold Medal brand: 130g&#xD;&#xA;* King Arthur brand: 113g&#xD;&#xA;* [wolframalpha][1]: 137g&#xD;&#xA;* superpacked: 165g&#xD;&#xA;&#xD;&#xA;I always convert my recipes to weights using 140g/cup.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.wolframalpha.com/input/?i=1+cup+of+white+flour" />
  <row Id="5230" PostHistoryTypeId="2" PostId="2920" RevisionGUID="da91bcfb-03f2-42b0-bd55-2531e7ccaacd" CreationDate="2010-07-23T01:26:19.263" UserId="364" Text="Be sure the grill is very hot. If the meat did not sizzle when you put it on the grill, then the grill was not hot enough. Also, do not move the meat around except for turning it over. " />
  <row Id="5231" PostHistoryTypeId="2" PostId="2921" RevisionGUID="322659a0-d0d9-4fdc-808f-3331388872cb" CreationDate="2010-07-23T01:28:32.333" UserId="426" Text="First, make sure your grill grates are brushed well to remove debris so that the food has complete contact with the grates.  After preheating the grill use a clean old towel to wipe the grates with a light coating of oil.  Additionally, a thin coating of oil on your pork chops or other protein item will be beneficial.&#xD;&#xA;&#xD;&#xA;Once you've placed the meat on the grill it's really just a matter of paying attention to the meat.  Don't try turning too soon or you'll tear the meat and leave the grill marks behind.  If the meat resists, leave it alone.  It will release itself from the grill when it's ready to be rotated for the cross-hatch marks or to be turned over.&#xD;&#xA;&#xD;&#xA;Of course there is no need to be concerned about grill marks on the second side as only one side will be the &quot;presentation side&quot; and the second side will never have marks as good as the first since there will likely be small bits of food debris keeping it from having complete contact with the grill.&#xD;&#xA;&#xD;&#xA;Presentation side for other items would be the flattest surface (such as the skin side of a skinless chicken breast) or the nicer looking side (flesh side of a fish fillet)." />
  <row Id="5232" PostHistoryTypeId="2" PostId="2922" RevisionGUID="8ffaea60-a71e-4f5d-8044-f84a4743a55c" CreationDate="2010-07-23T01:30:40.487" UserId="364" Text="Another difference is that Greek yoghurt has *much* more protein - the kind I purchase has double the protein of regular yoghurt. &#xD;&#xA;&#xD;&#xA;If you need Greek yoghurt for the thickness more than for the protein (making, for example, [tzatsiki sauce][1]), then you can strain it as bmargulies indicated. &#xD;&#xA;&#xD;&#xA;I strain yoghurt in a coffee filter, over a coffee mug. Believe it or not, the damp filter clings to the mug enough that it doesn't just fall into the mug. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.justrightmenus.com/recipe.php?id=141" />
  <row Id="5233" PostHistoryTypeId="4" PostId="858" RevisionGUID="91797687-42a0-40d7-ab96-4599c86f89aa" CreationDate="2010-07-23T01:31:00.250" UserId="426" Comment="Corrected spelling of Chicken (added second &quot;c&quot;) in question title." Text="Is Beer Can Chicken safe?" />
  <row Id="5234" PostHistoryTypeId="6" PostId="858" RevisionGUID="91797687-42a0-40d7-ab96-4599c86f89aa" CreationDate="2010-07-23T01:31:00.250" UserId="426" Comment="Corrected spelling of Chicken (added second &quot;c&quot;) in question title." Text="&lt;grilling&gt;&lt;chicken&gt;&lt;beer&gt;" />
  <row Id="5235" PostHistoryTypeId="5" PostId="2881" RevisionGUID="f34bcdc2-5b8f-4f9e-a30c-aca07df350a7" CreationDate="2010-07-23T01:33:00.903" UserId="364" Comment="Grammar correction to first sentence in description area. " Text="Is there any difference between green, red and yellow bell peppers, barring the color?&#xD;&#xA;&#xD;&#xA;Normally when I buy a pack of 3 I always leave the yellow till last. It's normally due the coloring looking less appealing in the dish." />
  <row Id="5236" PostHistoryTypeId="4" PostId="2902" RevisionGUID="bbf132b4-b0e9-4e25-8f70-2e7df8b80787" CreationDate="2010-07-23T01:33:59.090" UserId="364" Comment="Grammar: removed comma in title question." Text="What is the difference between Greek yogurt and plain yogurt?" />
  <row Id="5237" PostHistoryTypeId="2" PostId="2923" RevisionGUID="a18aaef1-5928-4ea5-bdc5-dec8966989cf" CreationDate="2010-07-23T01:35:07.747" UserId="1200" Text="Raw chicken is generally considered not safe to eat. A lot of people eat sushi though, and that's raw fish. So, how come that's safe (if it is)?" />
  <row Id="5238" PostHistoryTypeId="1" PostId="2923" RevisionGUID="a18aaef1-5928-4ea5-bdc5-dec8966989cf" CreationDate="2010-07-23T01:35:07.747" UserId="1200" Text="Is it safe to eat sushi?" />
  <row Id="5239" PostHistoryTypeId="3" PostId="2923" RevisionGUID="a18aaef1-5928-4ea5-bdc5-dec8966989cf" CreationDate="2010-07-23T01:35:07.747" UserId="1200" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;sushi&gt;&lt;raw&gt;" />
  <row Id="5240" PostHistoryTypeId="2" PostId="2924" RevisionGUID="919d8996-19b4-42eb-9967-8aaff38612c8" CreationDate="2010-07-23T01:35:39.443" UserId="426" Text="Previously frozen crabmeat is fine for crab cakes.  Should the crabmeat have dried a bit from being frozen, the mayonnaise that is typically added will replace some of the lost moisture." />
  <row Id="5241" PostHistoryTypeId="2" PostId="2925" RevisionGUID="6c601fdc-354c-4c77-9890-b86853a351ce" CreationDate="2010-07-23T01:35:53.517" UserId="812" Text="To eliminate the juice, the best thing to do is to let the meat rest for around 10 minutes after you take it off the heat.&#xD;&#xA;&#xD;&#xA;If you start cutting the meat before it has rested, the juices will run no matter how much it was seared.&#xD;&#xA;" />
  <row Id="5242" PostHistoryTypeId="6" PostId="2902" RevisionGUID="37392a0d-234d-4eff-88dc-5ceb726bd66e" CreationDate="2010-07-23T01:36:55.557" UserId="1229" Comment="added a tag" Text="&lt;substitutions&gt;&lt;yogurt&gt;" />
  <row Id="5243" PostHistoryTypeId="2" PostId="2926" RevisionGUID="6b0f297a-4d08-4c3c-9732-1e5ab3974e1c" CreationDate="2010-07-23T01:40:07.313" UserId="426" Text="If you'd like to preserve them for to enjoy in the winter, the easiest wayis to simply wash, dry, and then place them in a freezer bag and freeze for later use.  Once they are thawed the skin will slip right off and then you can seed and dice, puree, or do whatever you normally would have done.  " />
  <row Id="5244" PostHistoryTypeId="2" PostId="2927" RevisionGUID="2278fdae-d8ef-4a7f-9394-87f3ecc0b628" CreationDate="2010-07-23T01:41:46.763" UserId="364" Text="Canned tomato products - I keep the full range, from tomato paste to whole tomatoes, and everything in between (i.e. tomato sauce, crushed tomatoes, and diced tomatoes). Very useful. " />
  <row Id="5245" PostHistoryTypeId="4" PostId="1470" RevisionGUID="c47833e8-0ba8-4ce6-a828-283b6306e529" CreationDate="2010-07-23T01:43:50.097" UserId="364" Comment="Spelling: tomatos --&gt; tomatoes" Text="How to use tomatoes from your garden?" />
  <row Id="5246" PostHistoryTypeId="2" PostId="2928" RevisionGUID="eb3152d0-bd47-4929-879e-f002b796a830" CreationDate="2010-07-23T01:45:09.470" UserId="183" Text="Most crabmeat is pasteurized, so the texture has already suffered a bit.  Crab cakes are basically a binder, crab meat, and seasoning.  The binder can add all sorts of interesting textures.  There are recipes with Panko, bread flour, flour, eggs, ...  If you are worried about it being dry, add mayo as @Darin suggested or increase the oil a bit.&#xD;&#xA;&#xD;&#xA;Look at the packaging, the crab meat may be already cooked, so you may get away with cooking it less." />
  <row Id="5247" PostHistoryTypeId="5" PostId="2893" RevisionGUID="0389f4b7-a9be-4ec1-bf83-900dab187e04" CreationDate="2010-07-23T01:45:26.487" UserId="1310" Comment="added 80 characters in body" Text="Onions, garlic and related plants.&#xD;&#xA;&#xD;&#xA;As I think through our list of favorite main dishes.  Nearly all contain at least one member of the onion family:  Onions, garlic, shallots or scallions.  All of these are different, but in a pinch they can substitute for each other.&#xD;&#xA;" />
  <row Id="5249" PostHistoryTypeId="4" PostId="2923" RevisionGUID="d1f7a31e-5fee-43a9-a66e-8ac3e160d23a" CreationDate="2010-07-23T01:51:59.750" UserId="60" Comment="edited title" Text="Is it safe to eat raw fish?" />
  <row Id="5250" PostHistoryTypeId="2" PostId="2930" RevisionGUID="dc631667-e914-4bfe-b8a1-35d17d161e51" CreationDate="2010-07-23T01:53:06.360" UserId="426" Text="Glucose syrup shouldn't need to be &quot;melted&quot; as it is an invert syrup (like corn syrup) and should not crystallize.  It is however easier to pour and mix into items if it is warmed and I'm guessing that perhaps the recipe writer might have meant to warm rather than &quot;melt&quot; it.&#xD;&#xA;&#xD;&#xA;Treat it the same as you would if you were melting honey that had crystallized:&#xD;&#xA;Remove the lid from the bottle and place in a small saucepan of gently simmering water until the glucose is warmed and easy to pour." />
  <row Id="5251" PostHistoryTypeId="2" PostId="2931" RevisionGUID="f3d2629b-a797-4bb0-b1c1-a75264fe05c1" CreationDate="2010-07-23T01:53:33.503" UserId="835" Text="As mentioned in [this][1] question about raw chicken - some people and cultures do indeed eat raw chicken.&#xD;&#xA;&#xD;&#xA;Notwithstanding that, to answer your question more directly, the main problem with eating raw meat, fish, or anything else, are bacteria, parasites and other pathogens.&#xD;&#xA;&#xD;&#xA;A healthy animal, however, butchered appropriately, should have no specific issues.  As such, we make beef tartare, sashimi (sushi refers to the rice, not the raw fish) and just enjoy!&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1351/why-isnt-it-safe-to-eat-raw-chicken" />
  <row Id="5252" PostHistoryTypeId="2" PostId="2932" RevisionGUID="eb6b086b-8258-4040-af5d-55206cd83e39" CreationDate="2010-07-23T01:53:56.077" UserId="99" Text="Sushi isn't 100% safe, but it's reasonably safe (I eat it all the time). &#xD;&#xA;&#xD;&#xA;Different animals can harbor different diseases. Chicken are known to carry salmonella, which is pretty harmful to humans. Compare this to most types of sushi grade fish, which don't carry diseases as harmful.&#xD;&#xA;&#xD;&#xA;This is also a matter of preparation. &quot;Sushi Grade&quot; fish is prepared very carefully with raw consumption in mind. If a chicken is raised guaranteed free of salmonella, or care is taken to make sure the muscle meat never came into contact with organs or feathers, it would be safe to eat raw. However, the fact is that almost no chicken meets that criteria as there seems to be no demand for raw chicken." />
  <row Id="5253" PostHistoryTypeId="2" PostId="2933" RevisionGUID="885f0f46-35a3-4dee-90ff-20365f6ac3ef" CreationDate="2010-07-23T01:57:38.550" UserId="177" Text="Lamb has a slightly &quot;gamey&quot; flavor, is there a way to prep it before cooking?" />
  <row Id="5254" PostHistoryTypeId="1" PostId="2933" RevisionGUID="885f0f46-35a3-4dee-90ff-20365f6ac3ef" CreationDate="2010-07-23T01:57:38.550" UserId="177" Text="Is there a way to prep Lamb in order to ease its strong flavor?" />
  <row Id="5255" PostHistoryTypeId="3" PostId="2933" RevisionGUID="885f0f46-35a3-4dee-90ff-20365f6ac3ef" CreationDate="2010-07-23T01:57:38.550" UserId="177" Text="&lt;lamb&gt;" />
  <row Id="5256" PostHistoryTypeId="2" PostId="2934" RevisionGUID="c0f3f7ea-4889-47ad-89f6-634e25e469c4" CreationDate="2010-07-23T02:00:22.787" UserId="426" Text="If it's not carried in a local Asian market (and they won't order it) then try asking at a local Thai or Asian market.  If they're using it they might very likely be willing to sell to you or order from their supplier." />
  <row Id="5257" PostHistoryTypeId="2" PostId="2935" RevisionGUID="a6bd1ff2-551c-4b8d-9393-3790c5b4327a" CreationDate="2010-07-23T02:01:35.543" UserId="177" Text="Is there an efficient way to extract the juice from a fresh pomegranate?" />
  <row Id="5258" PostHistoryTypeId="1" PostId="2935" RevisionGUID="a6bd1ff2-551c-4b8d-9393-3790c5b4327a" CreationDate="2010-07-23T02:01:35.543" UserId="177" Text="What are ways to extract the juice from a pomegranate?" />
  <row Id="5259" PostHistoryTypeId="3" PostId="2935" RevisionGUID="a6bd1ff2-551c-4b8d-9393-3790c5b4327a" CreationDate="2010-07-23T02:01:35.543" UserId="177" Text="&lt;fruit&gt;" />
  <row Id="5260" PostHistoryTypeId="2" PostId="2936" RevisionGUID="f9f6ccfe-31fd-4036-bd24-6756a17aa445" CreationDate="2010-07-23T02:09:11.173" UserId="217" Text="There are two things I *love* with fresh tomatoes, especially in the summer: **Gespacho** and **Caprese Salad**.&#xD;&#xA;&#xD;&#xA;Gespacho is a cold Spanish tomato soup.  Cold soup may sound odd, but gespacho is incredibly refreshing when made well.  My wife and I enjoyed a bowl of gespacho at a nice restaurant in Savannah, GA, when we were there for our honeymoon in July of last year.  You can find plenty of recipes online.&#xD;&#xA;&#xD;&#xA;Caprese Salad (or *Insalata Caprese*) is a simple Italian salad that's best enjoyed in summer.  All you should need is sliced tomatoes, fresh mozzarella (make sure to get the big fresh chunky kind of mozzarella; if you are using fresh tomatoes, do it right and use other fresh ingredients as well!), fresh basil, and olive oil.  You can find plenty of pictures online for possible suggestions of how to present it.&#xD;&#xA;&#xD;&#xA;I'm jealous of your tomato garden.  Best of luck with whatever you come up with!" />
  <row Id="5261" PostHistoryTypeId="2" PostId="2937" RevisionGUID="ece9dd6b-a0a9-4031-9a7f-7a4e61405151" CreationDate="2010-07-23T02:09:58.537" UserId="43" Text="The flavor will vary greatly depending on the cut of meat and the preparation.&#xD;&#xA;&#xD;&#xA;Chops and legs taste *very* different from each other. (In my opinion, legs taste more gamey.) Ground lamb has almost no gamey flavor. Well done meat will taste less gamey than medium. And cooking with a lot of vegetables or a flavorful starch will by contrast cut down on the strong flavor more than a bland starch which will result in highlighting the strong gamey taste." />
  <row Id="5262" PostHistoryTypeId="2" PostId="2938" RevisionGUID="878de54a-a7dd-42a8-be36-3f70662eef8e" CreationDate="2010-07-23T02:11:10.780" UserId="616" Text="I bought some brands that do not have any taste. Any recommendations of where I can buy paprika that is really good? Any varieties that are special like sometimes I see Hungarian Paprika ..is it better tasting?&gt;" />
  <row Id="5263" PostHistoryTypeId="1" PostId="2938" RevisionGUID="878de54a-a7dd-42a8-be36-3f70662eef8e" CreationDate="2010-07-23T02:11:10.780" UserId="616" Text="Which is the best brand of paprika?" />
  <row Id="5264" PostHistoryTypeId="3" PostId="2938" RevisionGUID="878de54a-a7dd-42a8-be36-3f70662eef8e" CreationDate="2010-07-23T02:11:10.780" UserId="616" Text="&lt;spice&gt;" />
  <row Id="5265" PostHistoryTypeId="5" PostId="2889" RevisionGUID="1d2dfd2c-f65d-4854-ba06-aabb2027f6f6" CreationDate="2010-07-23T02:11:25.257" UserId="60" Comment="added 621 characters in body" Text="This is little off the beaten path, but try a solvent gun cleaner (not oil). &#xD;&#xA;&#xD;&#xA;I recently (last week) caused a catastrophic burn on one of my skillets when I let it get _entirely_ too hot before throwing a steak on it. After a few hundred cubic feet of smoke, a smoke alarm that sounded more like an air-raid siren, and a stubborn decision to let my steak cook anyway I was left with an interior that was about 100x worse than your picture. (The steak turned out perfect).&#xD;&#xA;&#xD;&#xA;I tried the standard google recommendations of lemon juice, vinegar, and oven cleaner. They barely put a dent in it.&#xD;&#xA;&#xD;&#xA;On a whim I grabbed a can of &lt;a href=&quot;http://www.amazon.com/gp/product/B002JCVZME?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002JCVZME&quot;&gt;Birchwood Casey Gun Scrubber® Solvent / Degreaser&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B002JCVZME&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, and decided to give it a try. &#xD;&#xA;&#xD;&#xA;Wow! A thorough spraying, a steel wool pad, and a surprisingly little amount of elbow grease later the gunk was, I'd say, 99% gone. I still have a slight lightish brown tinge to my previously shiny surface, but I think that's as good as it's going to get.&#xD;&#xA;&#xD;&#xA;Your profile says you live in Virginia, so there's at least a slight chance you have some of this. If not, you should be able to find some at a Wal-Mart.&#xD;&#xA;&#xD;&#xA;Needless to say, wash it thoroughly after you've cleaned it.&#xD;&#xA;&#xD;&#xA;**Update** &#xD;&#xA;&#xD;&#xA;My pan was All-Clad stainless steel. Guns are steel, and typically devoid of any aluminum parts. If your pan is aluminum I wouldn't suggest trying this, because I don't know what would happen.&#xD;&#xA;&#xD;&#xA;**Another update**&#xD;&#xA;&#xD;&#xA;I didn't think this answer would end up getting many up votes. Since it has, I want to stress that you shouldn't just use _any_ arbitrary gun cleaning product you have laying around. You should make sure that it's strictly a solvent/degreaser. If it indicates that it &quot;protects&quot; in any fashion, then avoid it. A great many solutions include an oil based protectant. This is most certainly not edible. You don't want anything that leaves behind a residue. This stuff very clearly strips _everything_ off the metal and evaporates very rapidly. Regardless, wash your pan very thoroughly afterwards." />
  <row Id="5266" PostHistoryTypeId="2" PostId="2939" RevisionGUID="8c48fc67-581d-4483-a397-f666e8240a2d" CreationDate="2010-07-23T02:11:59.123" UserId="649" Text="The beer can shouldn't be able to rise above the boiling point of the liquid inside until it is empty. Your chicken should be finished cooking long before that.&#xD;&#xA;&#xD;&#xA;Obviously, the aluminum of the can itself isn't a safety issue anyway. If you are worried about the paint on the can, you can either buy the Poultry Pal that Sam linked to, or take some sandpaper to the beer can and scrape it all off (before opening the can of course).&#xD;&#xA;&#xD;&#xA;For ease of removal later, you should be coating the can itself with fat/oil before inserting it into the chicken.&#xD;&#xA;&#xD;&#xA;Cook slowly. Last time I made it, I aimed for about 275f to 300f. If you are doing it on the grill, use a pan to catch the drippings and prevent flare up.&#xD;&#xA;&#xD;&#xA;I also basted occasionally to help create a more flavorful crust (not to prevent drying out, since the steam inside does that wonderfully)." />
  <row Id="5267" PostHistoryTypeId="5" PostId="582" RevisionGUID="64d1d79a-cd46-46af-83bd-f78ae1e9964f" CreationDate="2010-07-23T02:12:06.753" UserId="190" Comment="ratio was backwards" Text="Taste-wise there will be little to not difference in the result. Just be careful to use the proper ratio of garlic to salt (generally 3-to-1 salt to garlic powder)." />
  <row Id="5268" PostHistoryTypeId="2" PostId="2940" RevisionGUID="968b30c7-1d9e-4ea2-8dbc-8ce9d7b01b53" CreationDate="2010-07-23T02:12:16.067" UserId="219" Text="The easiest way I've come across is to separate the jewels, wrap them up in cheesecloth, and twist the cheesecloth slowly so that the juice is pressed out into a waiting bowl." />
  <row Id="5269" PostHistoryTypeId="2" PostId="2941" RevisionGUID="d6c058eb-7795-4ba5-900a-0b4bb92e6daa" CreationDate="2010-07-23T02:16:50.033" UserId="426" Text="Luckily you asked for an efficient way and not a clean way!&#xD;&#xA;&#xD;&#xA;My brother in California has numerous mature pomegranate trees on his property and squeezes the majority of the fruit each year to use for jelly.  He uses a manual [Hamilton Beach Orange juicer][1] which he says does the best job of anything he's tried.  He usually has between 16-20 gallons of juice a year so he has definitely put it to the test.  His local restaurant supply wanted around $250 for one but he got his on ebay for $150.&#xD;&#xA;&#xD;&#xA;To minimize the mess he does it on an old table outside and covers himself with a large garbage bag by cutting a hole in the bottom for his head and the sides for his arms.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Hamilton-Beach-932-Commercial-Citrus/dp/B00015NN0S" />
  <row Id="5270" PostHistoryTypeId="5" PostId="2934" RevisionGUID="ba0a9de9-0fda-4ca0-8c29-76689ab001b4" CreationDate="2010-07-23T02:18:50.603" UserId="426" Comment="added 4 characters in body" Text="If it's not carried in a local Asian market (and they won't order it) then try asking at a local Thai or Asian restaurant.  If they're using it they might very likely be willing to sell to you or order from their supplier." />
  <row Id="5271" PostHistoryTypeId="2" PostId="2942" RevisionGUID="7193e61b-a8d7-4327-aee1-ad66fa4ca034" CreationDate="2010-07-23T02:24:18.580" UserId="649" Text="I don't know about brands, but there are [six different types][1]. Hot, Hungarian, Plain, Smoked, Spanish, Sweet.&#xD;&#xA;&#xD;&#xA;Paprika releases its flavor with heat, but burns easily. So mix it in with liquid, and make sure it gets hot.&#xD;&#xA;&#xD;&#xA;Sprinkled onto a cold dish (like deviled eggs), it remains quite bland. Add it to browned hamburger meat, and you're halfway to taco heaven.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/ingredients-pantry/whats-the-difference-paprika-068134" />
  <row Id="5272" PostHistoryTypeId="5" PostId="920" RevisionGUID="497a7a81-7a1d-4086-b6ca-f5c16da790c5" CreationDate="2010-07-23T02:31:04.163" UserId="364" Comment="Spelling: heave --&gt; heavy" Text="I don't believe there is a full proof way to determine 'ripeness' without taking a slice out of it. The best you can do is look for certain signs:&#xD;&#xA;&#xD;&#xA; - Ripe melons have a hollow sound when you tap or slap the outside&#xD;&#xA; - Look for the patch where the melon would have been on the ground. If it's a yellow colour its probably ripe, if it's white, it's probably not.&#xD;&#xA; - It should feel relatively heavy when lifted&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples, bananas etc. which contain ethylene. As a tip don't store melons with these kinds of fruit, they may well go 'soggy'  " />
  <row Id="5273" PostHistoryTypeId="2" PostId="2943" RevisionGUID="a4d593ee-df70-41f1-9b6b-c6eb94620c8a" CreationDate="2010-07-23T02:32:29.370" UserId="426" Text="If you find that the paprika or any spice you buy has very little flavor it can have more to do with age than the specific brand.  If you don't use a spice frequently, then buy it in the smallest quantity you can find and use it up quickly.  Bulk purchases of spice aren't less expensive if they sit on your shelf and lose flavor.&#xD;&#xA;&#xD;&#xA;In my experience I usually describe Hungarian paprika as having a bit more of a slight tartness to it (basic sweet paprika, not spicy) and Spanish paprika has more of an earthy/woody/dusty flavor.&#xD;&#xA;&#xD;&#xA;Ask a spaniard what they recommend and they'll say Spanish, ask a Hungarian and they'll of course be partial to their own.  What I like very well may be different than your preference.  The best thing to do is sample different ones side by side to see which you prefer and determine why.&#xD;&#xA;&#xD;&#xA;Try [Penzey's][1] for high quality spices/herbs/seasonings.  They sell in a broad range of packaging so you don't have to commit to a big container only to discover you don't like it.  You may also want to visit the [Spice House][2].  They are separate branches of the same family and both do mail order.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.penzeys.com&#xD;&#xA;  [2]: http://www.thespicehouse.com" />
  <row Id="5274" PostHistoryTypeId="2" PostId="2944" RevisionGUID="c186a297-28bd-41f0-8ffc-ab00fc02d2a2" CreationDate="2010-07-23T02:37:46.720" UserId="1307" Text="I know the standard answer is to wipe the grill with oil, but I find it much easier and more consistent to spray the pork chop with cooking spray, e.g., Pam, before putting it on the grill.  That way you know you have an even layer of oil and don't have to worry about it burning off the grill." />
  <row Id="5275" PostHistoryTypeId="5" PostId="2938" RevisionGUID="389d0dad-df77-4ab9-8e0c-46e5f7694321" CreationDate="2010-07-23T02:39:47.917" UserId="41" Comment="Tried to downplay the &quot;brand&quot; aspect - it's an OK question if it's more about the different types.; edited title" Text="I've tried various different brands of paprika but none seem to have any flavor.&#xD;&#xA;&#xD;&#xA;Can anyone recommend a kind or brand of paprika that is less bland?  For example, I've seen certain &quot;special&quot; varieties such as Hungarian Paprika... how do these taste compared to the regular kind?" />
  <row Id="5276" PostHistoryTypeId="4" PostId="2938" RevisionGUID="389d0dad-df77-4ab9-8e0c-46e5f7694321" CreationDate="2010-07-23T02:39:47.917" UserId="41" Comment="Tried to downplay the &quot;brand&quot; aspect - it's an OK question if it's more about the different types.; edited title" Text="What are the differences between various types of paprika, and which have the most flavor?" />
  <row Id="5277" PostHistoryTypeId="6" PostId="2938" RevisionGUID="389d0dad-df77-4ab9-8e0c-46e5f7694321" CreationDate="2010-07-23T02:39:47.917" UserId="41" Comment="Tried to downplay the &quot;brand&quot; aspect - it's an OK question if it's more about the different types.; edited title" Text="&lt;spices&gt;&lt;flavor&gt;" />
  <row Id="5278" PostHistoryTypeId="5" PostId="2937" RevisionGUID="89d5396e-ab7d-48ae-8cda-2088abe08790" CreationDate="2010-07-23T02:40:25.640" UserId="43" Comment="added 180 characters in body" Text="The flavor will vary greatly depending on the cut of meat and the preparation.&#xD;&#xA;&#xD;&#xA;- different cuts (eg: chops and legs) taste *very* different from each other (legs and tougher meat taste more gamey)&#xD;&#xA;- Ground lamb has almost no gamey flavor&#xD;&#xA;- Well done meat will taste less gamey than medium (*Edit*: regarding &quot;done-ness&quot; this how it tastes to me. Since answering, I've discussed this with someone else who says the opposite is their experience)&#xD;&#xA;- Cooking with a lot of vegetables or a flavorful starch will by contrast cut down on the strong flavor more than a bland starch which will result in highlighting the strong gamey taste" />
  <row Id="5279" PostHistoryTypeId="2" PostId="2945" RevisionGUID="e61291d1-8018-4f94-a97f-7756618ce58f" CreationDate="2010-07-23T02:48:09.333" UserId="812" Text="The key to sushi is the quality and the freshness. The fresher, the better.&#xD;&#xA;&#xD;&#xA;Much the same rational as steak tartare. To quote Anthony Bourdain, &quot;The key to a successful steak tartare is fresh beef, freshly hand-chopped at the very last minute and mixed table-side&quot;&#xD;&#xA;&#xD;&#xA;Note that sushi is saltwater fish. Eating raw freshwater fish is not a good idea.&#xD;&#xA; " />
  <row Id="5280" PostHistoryTypeId="2" PostId="2946" RevisionGUID="986b735a-9d28-4630-9f35-d65ad5417842" CreationDate="2010-07-23T02:50:01.187" UserId="1322" Text="Would you recommend blanching them first or freezing them raw? " />
  <row Id="5281" PostHistoryTypeId="1" PostId="2946" RevisionGUID="986b735a-9d28-4630-9f35-d65ad5417842" CreationDate="2010-07-23T02:50:01.187" UserId="1322" Text="How can I freeze excess peas from my garden?" />
  <row Id="5282" PostHistoryTypeId="3" PostId="2946" RevisionGUID="986b735a-9d28-4630-9f35-d65ad5417842" CreationDate="2010-07-23T02:50:01.187" UserId="1322" Text="&lt;freezing&gt;" />
  <row Id="5283" PostHistoryTypeId="2" PostId="2947" RevisionGUID="a1175610-62aa-41eb-b5c2-3844e517dc51" CreationDate="2010-07-23T02:51:28.763" UserId="426" Text="The exterior coating on an egg is known as the 'cuticle'.  It helps to protect the otherwise porous nature of the shell and minimize moisture loss but it eventually breaks down as the chick matures and prepares to hatch.&#xD;&#xA;&#xD;&#xA;The reason that eggs in the US are typically sold under refrigeration is because they are washed with warm water and detergent to remove the large amount of bacteria that are deposited on the shell while being layed.  Once the cuticle is removed the egg becomes more porous. &#xD;&#xA;&#xD;&#xA;Most bakeshops that are using whole eggs will typically keep several flats out at all times to have them at room temperature.  Eggs will store better and longer in the refrigerator but if being used frequently and fairly quickly, they can also be left at room temperature.  Howard McGee in &quot;On Food &amp; Cooking&quot; says that egg quality deteriorates as much in one day at room temperature as it does four days under refrigeration." />
  <row Id="5284" PostHistoryTypeId="2" PostId="2948" RevisionGUID="28a4b834-95f9-4499-9210-a0b0ef6f3f78" CreationDate="2010-07-23T02:55:46.880" UserId="1116" Text="This is turning out to be harder than I expected. I had Gnocchi at a restaurant which had a crispy outside. I fail to consistently acheive this.&#xD;&#xA;&#xD;&#xA;I have tried shallow frying - gnocchi just absorbs all the oil.&#xD;&#xA;&#xD;&#xA;Pan frying - gnocchi seems to cook through before getting crispy.&#xD;&#xA;&#xD;&#xA;Any help?" />
  <row Id="5285" PostHistoryTypeId="1" PostId="2948" RevisionGUID="28a4b834-95f9-4499-9210-a0b0ef6f3f78" CreationDate="2010-07-23T02:55:46.880" UserId="1116" Text="How do I make cripsy Gnocchi" />
  <row Id="5286" PostHistoryTypeId="3" PostId="2948" RevisionGUID="28a4b834-95f9-4499-9210-a0b0ef6f3f78" CreationDate="2010-07-23T02:55:46.880" UserId="1116" Text="&lt;frying&gt;&lt;gnocchi&gt;" />
  <row Id="5287" PostHistoryTypeId="2" PostId="2949" RevisionGUID="79e586b8-2f80-47a6-a558-ca26ca8ba1fd" CreationDate="2010-07-23T02:59:17.467" UserId="426" Text="&#xD;&#xA;&#xD;&#xA;According to the Ball Blue Book of Canning &amp; Freezing:&#xD;&#xA;&#xD;&#xA;&gt; Scalding is a critical step in preparing vegetables for freezing and must be done carefully.  (This is a &quot;must&quot; for all vegetables to be stored frozen for more than four weeks, except those used exlusively for their flavor such as green onions, hot peppers and herbs.) Scalding cleanses the surface of dirt and organisms, brightens the color, helps retain vitamins and reduces the action of enzymes which would otherwise destroy the fresh flavor after about four weeks.  It also shrinks the product, making packing easier.&#xD;&#xA;&#xD;&#xA;The recommended scalding time for fresh green peas is 2 minutes.  Be sure to have your ice bath prepared for shocking them before starting the scalding to avoid overcooking them.&#xD;&#xA;Once shocked, remove from the ice bath to avoid leaching nutrients, flavor, and color." />
  <row Id="5288" PostHistoryTypeId="4" PostId="2948" RevisionGUID="62c3b311-4a86-40a0-8a67-d5d3cb9dffbe" CreationDate="2010-07-23T03:00:46.823" UserId="426" Comment="Corrected spelling of &quot;crispy&quot;" Text="How do I make Crispy Gnocchi" />
  <row Id="5289" PostHistoryTypeId="2" PostId="2950" RevisionGUID="28536a78-cf16-4e59-b729-7e5eb6851472" CreationDate="2010-07-23T03:02:21.390" UserId="809" Text="What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually?" />
  <row Id="5290" PostHistoryTypeId="1" PostId="2950" RevisionGUID="28536a78-cf16-4e59-b729-7e5eb6851472" CreationDate="2010-07-23T03:02:21.390" UserId="809" Text="How should I store steaks in the freezer?" />
  <row Id="5291" PostHistoryTypeId="3" PostId="2950" RevisionGUID="28536a78-cf16-4e59-b729-7e5eb6851472" CreationDate="2010-07-23T03:02:21.390" UserId="809" Text="&lt;freezing&gt;&lt;steak&gt;" />
  <row Id="5292" PostHistoryTypeId="2" PostId="2951" RevisionGUID="75f38e8f-7a72-4cf7-8087-b86c9c72be63" CreationDate="2010-07-23T03:04:01.917" UserId="60" Text="Yes, store them individually.&#xD;&#xA;&#xD;&#xA;First, wrap them _tightly_ in plastic wrap, preferably one that says it's specifically for freezer use. Then wrap this tightly in aluminum foil. They'll keep for months without freezer burn this way." />
  <row Id="5293" PostHistoryTypeId="2" PostId="2952" RevisionGUID="946ca581-f1a1-4cf3-8314-d806d3e9b3ab" CreationDate="2010-07-23T03:04:55.440" UserId="43" Text="Wrap well in plastic (individually) and then put in a freezer bag. We can get 6 months easy. Possibly more but I haven't tried." />
  <row Id="5294" PostHistoryTypeId="5" PostId="2937" RevisionGUID="effcfb1f-f38f-449c-8558-35dd4963ede1" CreationDate="2010-07-23T03:06:26.810" UserId="43" Comment="added 3 characters in body" Text="The flavor will vary greatly depending on the cut of meat and the preparation.&#xD;&#xA;&#xD;&#xA;- Different cuts (eg: chops and legs) taste *very* differently from one another (legs and tougher meat taste more gamey)&#xD;&#xA;- Ground lamb has almost no gamey flavor&#xD;&#xA;- Well done meat will taste less gamey than medium (*Edit*: regarding &quot;done-ness&quot; this how it tastes to me. Since answering, I've discussed this with someone else who says the opposite is their experience)&#xD;&#xA;- Cooking with a lot of vegetables or a flavorful starch will by contrast cut down on the strong flavor more than a bland starch which will result in highlighting the strong gamey taste" />
  <row Id="5295" PostHistoryTypeId="2" PostId="2953" RevisionGUID="02fb3b57-15ee-4667-a84b-b5823f75a2be" CreationDate="2010-07-23T03:07:20.723" UserId="266" Text="As mentioned [in this related question][1], if you have a recipe in cups and want to use weight, you'd have to know how the person who developed the recipe did it: i.e. did they sift if and then gently scoop it into the cup and scrape it off?&#xD;&#xA;&#xD;&#xA;[This answer from that question][2], matches my experience: one cup is about 4oz.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2321/cup-measurements-shake-or-scrape&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/2321/cup-measurements-shake-or-scrape/2459#2459" />
  <row Id="5296" PostHistoryTypeId="2" PostId="2954" RevisionGUID="407c2a6e-965d-49d3-883c-f46dc330ef27" CreationDate="2010-07-23T03:08:01.407" UserId="426" Text="If the exterior of the gnocchi you had at the restaurant was crispy in the sence that it had a crunch to it, then they probably dropped it in a deep fryer for a minute or so to crisp it up.&#xD;&#xA;&#xD;&#xA;I usually saute mine in clarified butter to brown the exterior and form a crust but it's not necessarily &quot;crispy&quot;.&#xD;&#xA;&#xD;&#xA;Regardless of what you're frying and whether you're shallow or deep-frying it, the problem of absorbing oil and turning out greasy is due to not having your oil hot enough, or adding too much food at once and dropping the temperature too much.&#xD;&#xA;&#xD;&#xA;You usually want to fry between 350 and 375 degrees.  If you're using a thermostat controlled fryer or electric skillet, then I suggest setting the temperature at 365 degrees so you still have room for up to a 15 degree drop in temperature without detriment to the food.  &#xD;&#xA;&#xD;&#xA;When food is fried the oil heats up the moisture inside the food product which then turns to steam and forces its way out.  As the steam pushes outward it creates the visible bubbles we see.  It's the force of the steam pushing outward that keeps the oil from going in to the food.  As the temperature drops and thus the pressure from the steam, or the moisture has cooked away and food isn't removed when its done, the food starts to absorb the oil and turn greasy." />
  <row Id="5297" PostHistoryTypeId="2" PostId="2955" RevisionGUID="0d8d5a26-a806-48c4-8925-d7d60e98f2c4" CreationDate="2010-07-23T03:08:45.913" UserId="41" Text="I discussed a similar subject in this question: [What exactly is &quot;Sushi Grade&quot; fish?][1]&#xD;&#xA;&#xD;&#xA;Raw fish *isn't* safe to eat if it's just been sitting around.  However, the raw fish used in sushi/sashimi has been frozen (typically flash-frozen) in order to kill any parasites, making it as safe as any other food.&#xD;&#xA;&#xD;&#xA;Most distributors of sashimi also have their own methods and internal regulations to ensure food safety, but specifics are understandably hard to come by.  Suffice it to say, it's far safer to eat properly-prepared nigiri or sashimi than it is to eat an undercooked hamburger.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/723/what-exactly-is-sushi-grade-fish" />
  <row Id="5298" PostHistoryTypeId="2" PostId="2956" RevisionGUID="6e2a3969-f8c3-48b2-a65d-be278b1d788b" CreationDate="2010-07-23T03:13:51.853" UserId="1116" Text="I have tried many techniques but what gets the best results for me is dropping them directly in water and vinegar. Complete method below:&#xD;&#xA;&#xD;&#xA;1. Take eggs out of fridge early and leave to reach room temp. It is okay to leave them out of fridge overnight if cooking for breakfast.&#xD;&#xA;1. Fill pan with water - I use frying pan with minimum depth of 4cm.&#xD;&#xA;1. Add splash of vinegar to help the egg coagulate.&#xD;&#xA;1. Bring water to boil then reduce heat until you can see a few tiny bubbles rising from bottom of pan.&#xD;&#xA;1. Crack 1st egg into ramekin of some sort - I use a narrow tea cup.&#xD;&#xA;1. If cooking one egg:&#xD;&#xA; 1. Stir the pan very slowly from the outside and then gently slide egg from ramekin into middle of pan.&#xD;&#xA;  1. NOTE: Do not make a rapid whirlpool in the center of pan - the centrifugal forces will pull the yolk towards the side of the pan creating a yolk sack with whites left in the middle of whirlpool.&#xD;&#xA;1. If cooking many eggs:&#xD;&#xA; 1. Gently slide egg from ramekin near outside edge of pan with following eggs near edges of pan. Use a spoon to push escaping whites towards egg after sliding in for a couple of seconds until it starts to coagulate.&#xD;&#xA;1. Cook for about 3-4mins for runny, longer for harder yolk.&#xD;&#xA;1. If eating immediately:&#xD;&#xA; 1. Use a slotted spoon to lift eggs onto a plate with 2 layers of paper towel. Make sure to drain excess water - you may like to shake slotted spoon a bit.&#xD;&#xA; 1. Place a paper towel over eggs and press down gently to soak up excess water.&#xD;&#xA; 1. You should be able to pick up your perfectly poached egg with your hands and show your friends how pro you are.&#xD;&#xA;1. If cooking lots or eating later:&#xD;&#xA; 1. Remove eggs with slotted spoon and place into bowl of cold water.&#xD;&#xA; 1. You may quickly heat them up in hot water when ready to use.&#xD;&#xA;&#xD;&#xA;This is my morning routine twice a week - with english muffin, butter, bacon, rocket/spinach salad and hollandaise sauce.&#xD;&#xA;" />
  <row Id="5299" PostHistoryTypeId="2" PostId="2957" RevisionGUID="b2ef3a58-aea8-4951-8d6c-1079b4a1bc35" CreationDate="2010-07-23T03:19:37.207" UserId="177" Text="I have a friend that is training for a marathon and he eats *drinks* 6 raw eggs before running (Yes, like Rocky) - is this safe?" />
  <row Id="5300" PostHistoryTypeId="1" PostId="2957" RevisionGUID="b2ef3a58-aea8-4951-8d6c-1079b4a1bc35" CreationDate="2010-07-23T03:19:37.207" UserId="177" Text="Is it safe to eat raw eggs?" />
  <row Id="5301" PostHistoryTypeId="3" PostId="2957" RevisionGUID="b2ef3a58-aea8-4951-8d6c-1079b4a1bc35" CreationDate="2010-07-23T03:19:37.207" UserId="177" Text="&lt;eggs&gt;" />
  <row Id="5302" PostHistoryTypeId="2" PostId="2958" RevisionGUID="3e954026-d0e4-43eb-86d3-7184e05f66b4" CreationDate="2010-07-23T03:19:59.797" UserId="60" Text="I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions:&#xD;&#xA;&#xD;&#xA;* What kind of milk do you need? &#xD;&#xA;* Can you use pasteurized &amp; homogenized vitamin D milk (whole milk)? &#xD;&#xA;* Where do you get citric acid? I've seen some suggestions to use crushed children's aspirin. Is there a better, easily accessible source?&#xD;&#xA;* Are there regional variances in paneer? The paneer I am used to, and love, states that it's from the Rajasthan region of India." />
  <row Id="5303" PostHistoryTypeId="1" PostId="2958" RevisionGUID="3e954026-d0e4-43eb-86d3-7184e05f66b4" CreationDate="2010-07-23T03:19:59.797" UserId="60" Text="How do you make paneer?" />
  <row Id="5304" PostHistoryTypeId="3" PostId="2958" RevisionGUID="3e954026-d0e4-43eb-86d3-7184e05f66b4" CreationDate="2010-07-23T03:19:59.797" UserId="60" Text="&lt;cheese&gt;&lt;indian-cuisine&gt;&lt;paneer&gt;" />
  <row Id="5305" PostHistoryTypeId="2" PostId="2959" RevisionGUID="2ded1f40-4c5b-484f-9feb-dc69c6ad32cb" CreationDate="2010-07-23T03:21:08.673" UserDisplayName="Breeanne" Text="Green are the most versatile, although less appealing.  Red peppers have 2x amount of Vit C and yellow peppers actually have 10x the amount.  Plus the brighter the color, the sweeter the pepper." />
  <row Id="5306" PostHistoryTypeId="2" PostId="2960" RevisionGUID="7a23e185-4310-4cd6-bd8d-5166782238c4" CreationDate="2010-07-23T03:24:10.143" UserId="205" Text="I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use all of it for stock or does the pure fat parts for instance make the stock too greasy?" />
  <row Id="5307" PostHistoryTypeId="1" PostId="2960" RevisionGUID="7a23e185-4310-4cd6-bd8d-5166782238c4" CreationDate="2010-07-23T03:24:10.143" UserId="205" Text="Use any part of an animal for making stock/broth?" />
  <row Id="5308" PostHistoryTypeId="3" PostId="2960" RevisionGUID="7a23e185-4310-4cd6-bd8d-5166782238c4" CreationDate="2010-07-23T03:24:10.143" UserId="205" Text="&lt;stock&gt;" />
  <row Id="5309" PostHistoryTypeId="2" PostId="2961" RevisionGUID="b84c815f-16bc-465f-a0cc-ec84706ad8a7" CreationDate="2010-07-23T03:26:31.207" UserId="1229" Text="Sometimes I want to try a recipe that calls for a small amount of heavy cream.  Can the remainder be frozen and then used to make whipped cream?  If so, how long will it keep in the freezer?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5310" PostHistoryTypeId="1" PostId="2961" RevisionGUID="b84c815f-16bc-465f-a0cc-ec84706ad8a7" CreationDate="2010-07-23T03:26:31.207" UserId="1229" Text="Can heavy cream be frozen?" />
  <row Id="5311" PostHistoryTypeId="3" PostId="2961" RevisionGUID="b84c815f-16bc-465f-a0cc-ec84706ad8a7" CreationDate="2010-07-23T03:26:31.207" UserId="1229" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;heavy&gt;&lt;cream&gt;" />
  <row Id="5312" PostHistoryTypeId="2" PostId="2962" RevisionGUID="f14914fe-f81b-4a80-a613-3dbd70cb0eaf" CreationDate="2010-07-23T03:27:10.910" UserId="60" Text="I'd say it's as safe as eating any other food generally consumed rare or raw (beef, fish, oysters). It's certainly edible. I use raw egg whites in many things, but I buy them in bulk, ultra-pasteurized. I also prefer my eggs _very_ runny. Yes there's an increased probability of food-borne illnesses but so does a rare steak or a medium hamburger. " />
  <row Id="5313" PostHistoryTypeId="2" PostId="2963" RevisionGUID="97127ae6-c482-43b7-8f8c-3a8ab1528773" CreationDate="2010-07-23T03:28:00.100" UserId="1326" Text="I have tried this beer cooler method with success. &#xD;&#xA;http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;" />
  <row Id="5314" PostHistoryTypeId="2" PostId="2964" RevisionGUID="9bef9c64-e7d2-47f8-9ceb-7747eba15b98" CreationDate="2010-07-23T03:31:22.283" UserId="770" Text="Food safety experts and government organizations target their recommendations to what's safest for everyone, and would recommend against this. However, &quot;safe&quot; is a subjective term. It's all about managing risk levels. The odds of a given egg containing salmonella or other food-borne illness are pretty low. A healthy adult with a normal immune system can probably fend off any nasties, or at least recover from illness.&#xD;&#xA;&#xD;&#xA;The source of the eggs has an effect on the risk levels as well, I believe. Organic free-range eggs are probably less risky than supermarket brands." />
  <row Id="5315" PostHistoryTypeId="2" PostId="2965" RevisionGUID="48f18465-7484-4f9f-aea3-35eb93abcbbb" CreationDate="2010-07-23T03:34:50.537" UserId="177" Text="I've drained the fat from a roasted duck, placed it in a closed container, saved it in the 'fridge, not quite sure how long it will last??" />
  <row Id="5316" PostHistoryTypeId="1" PostId="2965" RevisionGUID="48f18465-7484-4f9f-aea3-35eb93abcbbb" CreationDate="2010-07-23T03:34:50.537" UserId="177" Text="How long will Duck Fat last before going bad." />
  <row Id="5317" PostHistoryTypeId="3" PostId="2965" RevisionGUID="48f18465-7484-4f9f-aea3-35eb93abcbbb" CreationDate="2010-07-23T03:34:50.537" UserId="177" Text="&lt;duck&gt;" />
  <row Id="5319" PostHistoryTypeId="2" PostId="2967" RevisionGUID="7ab55f08-e0eb-4385-ac52-46cf1bc3dbd2" CreationDate="2010-07-23T03:37:50.567" UserId="1229" Text=" - Any kind of milk should be good.&#xD;&#xA; - Homogenized milk doesn't make any difference; you make curds because you add a food acid.&#xD;&#xA; - Citric acid is contained in lemons; you can also use vinegar, or even yogurt.&#xD;&#xA; - Paneer is typical of countries like India (northern India), Pakistan, and Bangladesh. All those countries uses methods to obtain paneer that are different from each other; a difference is, in example, for how much time the curds are placed under a heavy weight (the less time the curds are kept under a weight, the fluffier the paneer will be)." />
  <row Id="5320" PostHistoryTypeId="2" PostId="2968" RevisionGUID="9e82c0d9-f7ae-43dc-9e55-10ee822d94cf" CreationDate="2010-07-23T03:45:20.237" UserId="205" Text="(I'm neither English nor American so I might mix some things up.)&#xD;&#xA;&#xD;&#xA;At home we usually have cereal or bread for breakfast. I really like English/American breakfast with eggs, beans and bacon, though. Do you have any suggestions about how to make a lighter version of that kind of breakfast for people who think that such a heavy/greasy meal is too much in the morning?" />
  <row Id="5321" PostHistoryTypeId="1" PostId="2968" RevisionGUID="9e82c0d9-f7ae-43dc-9e55-10ee822d94cf" CreationDate="2010-07-23T03:45:20.237" UserId="205" Text="'Lighter' version of American breakfast" />
  <row Id="5322" PostHistoryTypeId="3" PostId="2968" RevisionGUID="9e82c0d9-f7ae-43dc-9e55-10ee822d94cf" CreationDate="2010-07-23T03:45:20.237" UserId="205" Text="&lt;breakfast&gt;" />
  <row Id="5323" PostHistoryTypeId="5" PostId="2923" RevisionGUID="239905ff-b044-4b0c-a9d2-0d5ef8ba0644" CreationDate="2010-07-23T03:45:35.510" UserId="1200" Comment="added 8 characters in body" Text="Raw chicken is generally considered not safe to eat. A lot of people eat sushi/sashimi though, and that's raw fish. So, how come that's safe (if it is)?" />
  <row Id="5324" PostHistoryTypeId="2" PostId="2969" RevisionGUID="d3ca39ea-23a9-4116-b4b0-80021f807a11" CreationDate="2010-07-23T03:49:45.197" UserId="160" Text="Vacuum-sealed in plastic bags works really well. You can put multiple in each bag as long as the vacuum sealer can get all the air out." />
  <row Id="5325" PostHistoryTypeId="2" PostId="2970" RevisionGUID="b2d4048f-8cf1-4d89-bc57-facf13b7e556" CreationDate="2010-07-23T04:00:45.317" UserId="426" Text="Stock is made from bones only and broth is the liquid that meat has been simmered in.&#xD;&#xA;A well made stock should be clear without particles or cloudiness.  Broth will usually be somewhat cloudy due to containing more dissolved proteins.  &#xD;&#xA;&#xD;&#xA;Bones for lamb stock (and any brown stock - veal can be made white or brown but lamb is usually brown) are typically first roasted.  The roasting will melt fat that may still be intact.  After roasting bones for stocks such as lamb, veal, and duck you would then remove the bones from the roasting pan and roast the vegetables.  You can use the residual fat for coating the vegetables prior to roasting. (Just put vegetables in roasting pan and toss to coat with the fat).  Fat from the bones will congeal on the top once the stock is chilled and you can then easily remove it.&#xD;&#xA;&#xD;&#xA;I wouldn't add or purposely leave chunks of fat attached to the bone as you just have to remove it later but what is there isn't a problem." />
  <row Id="5326" PostHistoryTypeId="2" PostId="2971" RevisionGUID="344fd411-698f-480b-8e0a-a985cf41b9ca" CreationDate="2010-07-23T04:03:38.093" UserId="426" Text="The main concern is keeping it from going rancid which is due to oxidation and heat.  If you keep it at the back of the fridge in a container that minimizes the amount of open space on top it will keep a long time.&#xD;&#xA;&#xD;&#xA;You can also freeze it if you don't intend to use in the near future and don't want it taking up space in the refrigerator." />
  <row Id="5327" PostHistoryTypeId="2" PostId="2972" RevisionGUID="863da074-ba0f-4c9a-bc0c-983ed972fa38" CreationDate="2010-07-23T04:08:54.420" UserId="426" Text="Heavy cream can be frozen but only if intended to be used in its liquid form (soups, sauces, etc.) It will not whip properly once frozen.&#xD;&#xA;&#xD;&#xA;I agree with Pointy that there's really no point in freezing it because it's usually dated about 2 months out from the time I'm purchasing it.  Additionally, if kept cold and not left out on the counter unnecessarily (as with most dairy products) it will keep well beyond the date on the carton.  &#xD;&#xA;&#xD;&#xA;I'm not a milk drinker but use it baking/cooking.  If I have a recipe that requires milk I use a 50:50 ratio of heavy cream and water and haven't had any issues yet.  If I was using milk it would be whole milk so it's kind of like making your own version." />
  <row Id="5328" PostHistoryTypeId="2" PostId="2973" RevisionGUID="cefc0939-7dc7-4829-8312-129e077c7ec6" CreationDate="2010-07-23T04:25:40.633" UserId="264" Text="But...that's how we got to be Americans =). Some suggestions:&#xD;&#xA;&#xD;&#xA; - Turkey bacon is (comparatively) light&#xD;&#xA;   and very little grease.&#xD;&#xA;   &#xD;&#xA; -  Use one egg and mix in some&#xD;&#xA;   water/milk, use a non-stick pan so&#xD;&#xA;   you don't have any excuse to add in&#xD;&#xA;   butter.&#xD;&#xA;   &#xD;&#xA; - Substitute beans/whatever else with&#xD;&#xA;   some fruit" />
  <row Id="5330" PostHistoryTypeId="5" PostId="2958" RevisionGUID="4b3fa1ef-acda-4fe1-8b3d-edb3eda2ba10" CreationDate="2010-07-23T04:36:25.177" UserId="60" Comment="added 32 characters in body" Text="I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions:&#xD;&#xA;&#xD;&#xA;* What kind of milk do you need? &#xD;&#xA;* Can you use pasteurized &amp; homogenized vitamin D milk (whole milk)? &#xD;&#xA;* Where do you get citric acid? I've seen some suggestions to use crushed children's aspirin. Is there a better, easily accessible source?&#xD;&#xA;* Are there regional variances in paneer? The paneer I am used to, and love, states that it's from the Rajasthan region of India.&#xD;&#xA;* How do you actually make it?" />
  <row Id="5331" PostHistoryTypeId="2" PostId="2975" RevisionGUID="6615784c-1f66-40f2-987c-c514d6bdee19" CreationDate="2010-07-23T05:05:56.883" UserId="426" Text="This is a recipe that we used for the concierge lounge when I was a chef in the main kitchen of the Disney's Grand Floridian Resort &amp; Spa:&#xD;&#xA;&#xD;&#xA;**Paneer**&#xD;&#xA;&#xD;&#xA;5 cups whole milk&#xD;&#xA;&#xD;&#xA;2 tablespoons lemon juice&#xD;&#xA;&#xD;&#xA;Bring the milk to a boil, add the lemon juice so that the milk separates	into the curds and whey.  &#xD;&#xA;Add a bit more lemon juice if necessary.  Let set for approx. 5 mins. 						&#xD;&#xA;Line a strainer with a cheesecloth and strain the milk.  						&#xD;&#xA;Reserve the whey to use in curries instead of water. 						&#xD;&#xA;Squeeze the excess whey out of the curd and fold the cloth around						&#xD;&#xA; the paneer to form a 4-inch square.  Place the paneer on a					&#xD;&#xA;plate and place a heavy weight on top to squeeze out excess whey.  						&#xD;&#xA;Leave for about 4 hours to set.  						&#xD;&#xA;						&#xD;&#xA;" />
  <row Id="5332" PostHistoryTypeId="5" PostId="1882" RevisionGUID="b706f43f-06bf-4e4d-8e55-81b62f51c1d2" CreationDate="2010-07-23T05:17:06.383" UserId="115" Comment="added 10 characters in body" Text="Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. &#xD;&#xA;&#xD;&#xA;The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (고추가루). It comes in a variety of preparations, typically, finely ground, flakes and a paste. &#xD;&#xA;&#xD;&#xA;You should be able to find this in most good supermarkets or an Asian store. If it helps I've uploaded an image of what to look for:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you can't get this, you can still use a good quality chilli powder or paste.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img832.imageshack.us/img832/8730/67357552.png" />
  <row Id="5333" PostHistoryTypeId="2" PostId="2976" RevisionGUID="114ba780-3beb-47f8-a75f-a8a6012232f6" CreationDate="2010-07-23T05:42:30.647" UserId="812" Text="Are you talking about lamb in general or mutton? &#xD;&#xA;&#xD;&#xA;Mutton does have a strong flavour - this can be reduced by removing the pink skin and trimming off superfluous fat. &#xD;&#xA;&#xD;&#xA;You can also complement the flavour by adding things like garlic, olive oil, mint, wine,  rosemary and thyme, pepper, dry mustard and curry powder." />
  <row Id="5334" PostHistoryTypeId="2" PostId="2977" RevisionGUID="09d037a2-f178-47d3-8921-b3fb63b91ec5" CreationDate="2010-07-23T05:51:51.707" UserId="812" Text="The method I use is to leave on high for a few minutes to burn off the worst of the food residue.&#xD;&#xA;&#xD;&#xA;Then I scrub it with a wire grill brush and , while still warm, I then re-oil with cooking oil.  &#xD;&#xA;&#xD;&#xA;There are proprietary products you can use and I've seen people using oven cleaner but I steer well away from those!&#xD;&#xA;" />
  <row Id="5335" PostHistoryTypeId="5" PostId="1882" RevisionGUID="c640131d-41dd-4ec2-8832-c12293822394" CreationDate="2010-07-23T06:03:46.610" UserId="115" Comment="added 81 characters in body" Text="Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. &#xD;&#xA;&#xD;&#xA;The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (고추가루). It comes in a variety of preparations, typically, finely ground, flakes and a paste. &#xD;&#xA;&#xD;&#xA;You should be able to find this in most good supermarkets or an Asian store. If it helps I've uploaded an image of what to look for:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you can't get this, you can still use a good quality chilli powder or paste.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img28.imageshack.us/img28/6521/48965784.png&#xD;&#xA;  [2]: http://img832.imageshack.us/img832/8730/67357552.png" />
  <row Id="5336" PostHistoryTypeId="5" PostId="1882" RevisionGUID="a4ef69b5-04a9-4008-91b1-362431e99f19" CreationDate="2010-07-23T06:23:08.787" UserId="115" Comment="added 12 characters in body" Text="Korean chilli is a little different as it has a slight smoky flavour, in addition to being slightly sweet and also quite hot. &#xD;&#xA;&#xD;&#xA;The actual name of the chilli use in kimchi and for that matter, most Korean dishes is gochugaru (고추가루). It comes in a variety of preparations, typically, finely ground, flakes and a paste. &#xD;&#xA;&#xD;&#xA;You should be able to find this in most good supermarkets or an Asian store. If it helps I've uploaded an image of what to look for:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you can't get this, you can still use a good quality chilli powder or possibly, a paste.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img28.imageshack.us/img28/6521/48965784.png&#xD;&#xA;  [2]: http://img832.imageshack.us/img832/8730/67357552.png" />
  <row Id="5337" PostHistoryTypeId="5" PostId="2806" RevisionGUID="c768121c-8e77-432f-a05d-6e26f8ddce78" CreationDate="2010-07-23T06:24:40.673" UserId="115" Comment="added 33 characters in body" Text="You really need to start with the basics, until you understand how and why things work, following recipes will not improve your situation.&#xD;&#xA;&#xD;&#xA;When I first started taking cooking seriously, (this was prior to the great resources available on the Internet) I went out and bought books about basic cooking, the sort or thing any potential chef might read before taking a place at a culinary school. &#xD;&#xA;&#xD;&#xA;Once I understood the basics I could progress to more interesting recipes. Moreover, I was able to make corrections if things went wrong.&#xD;&#xA;&#xD;&#xA;There are a lot of books available along the lines mentioned above and there are some subscription web sites available, such as &lt;a href=&quot;http://www.rouxbe.com/&quot;&gt;Online Video Cooking School&lt;/a&gt;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="5338" PostHistoryTypeId="2" PostId="2978" RevisionGUID="73683d9f-d05e-4276-a408-a48e988b6f96" CreationDate="2010-07-23T06:47:27.350" UserId="1200" Text="I have found that fish sticks and potatoes/pasta, which I like to eat because its fast and easy to make, is kind of dry.&#xD;&#xA;&#xD;&#xA;Does anyone have any good tips on some sauce that would go well with this kind of food?" />
  <row Id="5339" PostHistoryTypeId="1" PostId="2978" RevisionGUID="73683d9f-d05e-4276-a408-a48e988b6f96" CreationDate="2010-07-23T06:47:27.350" UserId="1200" Text="Some sauce that goes well with fish sticks?" />
  <row Id="5340" PostHistoryTypeId="3" PostId="2978" RevisionGUID="73683d9f-d05e-4276-a408-a48e988b6f96" CreationDate="2010-07-23T06:47:27.350" UserId="1200" Text="&lt;fish&gt;&lt;sauce&gt;" />
  <row Id="5341" PostHistoryTypeId="2" PostId="2979" RevisionGUID="a30c4d72-d225-4390-b200-c8152e2095a1" CreationDate="2010-07-23T06:50:14.940" UserId="159" Text="Not sure that you will get what you like from a &quot;lighter&quot; version. I wouldn't.  My favorite breakfast is a couple of eggs over easy, 1/4 lb of [kielbasa][1] sliced, browned for a moment then steamed, and &quot;home-fried&quot; potatoes. I use very little butter for the potatoes and the eggs because I don't like them greasy.  &#xD;&#xA;&#xD;&#xA;The point of the traditional Anglo-Saxon breakfast is to be hearty and filling, because lunch for the working class is typically light because it is carried into work in a lunch pail. &#xD;&#xA;&#xD;&#xA;To answer your question ..   &#xD;&#xA;&#xD;&#xA; - Reduce the amount of food .. that might reduce the &quot;heaviness&quot;, but will also miss the point of the good, filling breakfast.  &#xD;&#xA;&#xD;&#xA; - Poach or scramble the eggs rather than frying them.&#xD;&#xA;&#xD;&#xA; - Scramble &quot;[egg beaters][2]&quot; or egg whites only instead of whole eggs.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kielbasa&#xD;&#xA;  [2]: http://www.eggbeaters.com/index.jsp" />
  <row Id="5346" PostHistoryTypeId="2" PostId="2981" RevisionGUID="a36ee62d-27c4-4574-894a-db150c90f2f2" CreationDate="2010-07-23T06:58:29.137" UserId="517" Text="tartar sauce is the classic pairing." />
  <row Id="5347" PostHistoryTypeId="2" PostId="2982" RevisionGUID="49accd88-fb7f-402e-89f0-f90dee79a685" CreationDate="2010-07-23T06:59:09.183" UserId="239" Text="For fish, I really like making the [hollandaise sauce](http://en.wikipedia.org/wiki/Hollandaise_sauce). You can make different versions of it, by spicing it a but different. Lemon and dill (or other herbal spices) is a good supplement for fish. Remember to use fresh spices and not the dried ones for a good result. You can often get a lo of basic green spices as plants in supermarkets." />
  <row Id="5348" PostHistoryTypeId="2" PostId="2983" RevisionGUID="76418dce-8787-4310-8aa3-3458f7631cf8" CreationDate="2010-07-23T07:00:05.607" UserId="517" Text="At least 6 months, easily a year. You'll use it all up well before then or you don't deserve to own duck fat." />
  <row Id="5349" PostHistoryTypeId="2" PostId="2984" RevisionGUID="edb7cf49-384a-475c-b307-453013f16651" CreationDate="2010-07-23T07:00:49.927" UserId="649" Text="Tartar sauce is a traditional condiment for fish sticks. I like BBQ sauce too.&#xD;&#xA;&#xD;&#xA;Hmmmm... now you got me imagining a thick, creamy cheese sauce with a hint of chili powder over the fish and a baked potato. " />
  <row Id="5350" PostHistoryTypeId="2" PostId="2985" RevisionGUID="16f1cdfd-706c-4e09-854c-8c53ed5a729e" CreationDate="2010-07-23T07:07:39.600" UserId="632" Text="Should last ages as the other posters have said. However make sure it's pure and doesn't have anything else from the duck in as that can go off earlier meaning you have to throw out the fat with it.&#xD;&#xA;" />
  <row Id="5351" PostHistoryTypeId="6" PostId="2957" RevisionGUID="18b75551-41ff-4844-9255-bab6da4b8ad3" CreationDate="2010-07-23T08:50:18.043" UserId="67" Comment="edited tags" Text="&lt;food-safety&gt;&lt;eggs&gt;" />
  <row Id="5355" PostHistoryTypeId="2" PostId="2987" RevisionGUID="8450f8c4-5764-4d04-820b-2418e9655dcc" CreationDate="2010-07-23T09:29:06.630" UserId="67" Text="I don't know about &quot;lighter&quot;, but one of the thing missing from what you've listed are vegetables.  Even a British or Irish &quot;Full Breakfast&quot; sometimes includes grilled tomato.&#xD;&#xA;&#xD;&#xA;I'll often cook up some potatoes with onion and bell peppers and garlic (&quot;home fries&quot;).  The trick is to pre-cook the potatoes, so you don't have to fry them on the stovetop for too long.  (I bake up a couple of extra whenever I make baked potatoes; let cool, wrap in foil, then shash in the fridge)&#xD;&#xA;&#xD;&#xA;You can also add vegetables to your eggs -- an omelet or scrambled eggs with mushrooms, onion, bell pepper, etc.&#xD;&#xA;&#xD;&#xA;If you're scrambling the eggs, you can remove some of the yolks if you're trying to reduce fat -- I'm not a fan of all whites, but one whole egg + 2 egg whites is about the same amount off food as two eggs without affecting things too badly.&#xD;&#xA;&#xD;&#xA;You could also substitute out the beans for toast (whole wheat for the goal of being healthier), if you wanted to be more American. " />
  <row Id="5356" PostHistoryTypeId="2" PostId="2988" RevisionGUID="dec03a4b-0183-4713-b053-945fc048ee94" CreationDate="2010-07-23T09:33:03.917" UserId="736" Text="It is relativly safe as long as you pay attention to some points:&#xD;&#xA;&#xD;&#xA;Eggs should be as fresh as possible, so a possible salmonella contamination has no time to spread. Also organic or free range eggs should be preferred. In some egg-producing farms using battery cages up to 30% of the chickens are contaminated with salmonella and so the eggs.&#xD;&#xA;&#xD;&#xA;Although other people here mention the improbability to get salmonella from eggs it is still possible. I myself got them from scrambled eggs hat I had not cooked properly (I think the eggs were about a week old, stored in the fridge and free range). I had the worst diarrhea in my life, fever up to 41°C/106°F and was in hospital for a week (read: not fun)." />
  <row Id="5357" PostHistoryTypeId="5" PostId="2933" RevisionGUID="2331cda8-ab02-4bad-ac5f-ad5f0440feaa" CreationDate="2010-07-23T09:44:57.743" UserId="210" Comment="expanded the question so that you don't need to read the title to see what is being asked." Text="Lamb has a slightly &quot;gamey&quot; flavor, is there a way to prep it before cooking which reduces this &quot;gamey&quot; flavour?" />
  <row Id="5358" PostHistoryTypeId="6" PostId="2933" RevisionGUID="2331cda8-ab02-4bad-ac5f-ad5f0440feaa" CreationDate="2010-07-23T09:44:57.743" UserId="210" Comment="expanded the question so that you don't need to read the title to see what is being asked." Text="&lt;preparation&gt;&lt;lamb&gt;" />
  <row Id="5359" PostHistoryTypeId="5" PostId="2954" RevisionGUID="d2b7d1ec-6747-4890-8373-02b4dd2694b5" CreationDate="2010-07-23T09:47:53.497" UserId="210" Comment="fixed spelling error" Text="If the exterior of the gnocchi you had at the restaurant was crispy in the sense that it had a crunch to it, then they probably dropped it in a deep fryer for a minute or so to crisp it up.&#xD;&#xA;&#xD;&#xA;I usually saute mine in clarified butter to brown the exterior and form a crust but it's not necessarily &quot;crispy&quot;.&#xD;&#xA;&#xD;&#xA;Regardless of what you're frying and whether you're shallow or deep-frying it, the problem of absorbing oil and turning out greasy is due to not having your oil hot enough, or adding too much food at once and dropping the temperature too much.&#xD;&#xA;&#xD;&#xA;You usually want to fry between 350 and 375 degrees.  If you're using a thermostat controlled fryer or electric skillet, then I suggest setting the temperature at 365 degrees so you still have room for up to a 15 degree drop in temperature without detriment to the food.  &#xD;&#xA;&#xD;&#xA;When food is fried the oil heats up the moisture inside the food product which then turns to steam and forces its way out.  As the steam pushes outward it creates the visible bubbles we see.  It's the force of the steam pushing outward that keeps the oil from going in to the food.  As the temperature drops and thus the pressure from the steam, or the moisture has cooked away and food isn't removed when its done, the food starts to absorb the oil and turn greasy." />
  <row Id="5360" PostHistoryTypeId="5" PostId="2967" RevisionGUID="f98e5d2d-f68f-4bc5-a070-16fd4a029cda" CreationDate="2010-07-23T10:25:13.237" UserId="210" Comment="made the answer slightly easier to read" Text=" - Any kind of milk should be good.&#xD;&#xA; - Homogenized milk doesn't make any difference; you make curds because you add a food acid.&#xD;&#xA; - Citric acid is contained in lemons; you can also use vinegar, or even yogurt.&#xD;&#xA; - Paneer is typical of countries like India (northern India), Pakistan, and Bangladesh. All those countries use different methods to obtain paneer. For example, how much time the curds are placed under a heavy weight (the less time the curds are kept under a weight, the fluffier the paneer will be)." />
  <row Id="5361" PostHistoryTypeId="2" PostId="2989" RevisionGUID="799b45fe-548a-4a51-bdec-20159867faf9" CreationDate="2010-07-23T10:26:48.320" UserDisplayName="daniel" Text="Bearing in mind the salmonella statistics given above., yes it is safe to eat raw eggs so long as you are not very young, very old, or immunocompromised in some way--e.g. HIV, chemotherapy, leukemia, etc." />
  <row Id="5362" PostHistoryTypeId="5" PostId="2267" RevisionGUID="3f6f445c-0b86-48d8-a5db-a3212367885e" CreationDate="2010-07-23T11:41:22.160" UserId="210" Comment="edited body" Text="We made a Zesty Cheddar Fondue from The Melting Pot cookbook &quot;Dip into Something Special&quot;. It is wonderful and a nice change of pace. &#xD;&#xA;&#xD;&#xA;11 0z shredded Cheddar cheese&#xD;&#xA;3 tbsp all-purpose flour&#xD;&#xA;1 cup beer (light beer recommended)&#xD;&#xA;4 tsp prepared horseradish&#xD;&#xA;2 tsp Worcestershire sauce&#xD;&#xA;4 tsp dry mustard&#xD;&#xA;2 tbsp chopped cooked bacon&#xD;&#xA;2 tsp freshly ground pepper&#xD;&#xA;1 tbsp chopped scallions&#xD;&#xA;&#xD;&#xA;serves 4-6&#xD;&#xA;&#xD;&#xA;Tos the cheese with the flour in a bowl. Head fondue pot to medium, add beer. Press the liquid from the horseradish. Stir the horseradish, worcestershire sauce and mustard into the beer using a fork. cook for 30 seconds stirring constantly. Add 1/2 the cheese and cook until melted, stirring constantly. Add the remaining cheese a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in bacon and pepper. Garnish with the scallions. &#xD;&#xA;&#xD;&#xA;Serve with bread, vegetables.&#xD;&#xA;&#xD;&#xA;We LOVED this recipe!" />
  <row Id="5363" PostHistoryTypeId="2" PostId="2990" RevisionGUID="36b15b4a-8d4f-4479-aef5-74f28009d784" CreationDate="2010-07-23T11:46:25.617" UserId="1338" Text="Fish sticks must always be served together with salted potatoes and spinach!&#xD;&#xA;&#xD;&#xA;As sauce it is mandatory to use mayonnaise: Squeeze a line on each stick straight out of the tube." />
  <row Id="5365" PostHistoryTypeId="2" PostId="2991" RevisionGUID="6aaea5eb-5257-45f2-b11f-9eca3da64728" CreationDate="2010-07-23T11:57:02.567" UserId="251" Text="It depends in the quality of the grill and what parts you are looking to clean.  I always take the grill grates, and the peices that go over the burners and power wash them.  they are both high quality, and can take teh beating.  The other internal parts I wipe down with rags and burn it off." />
  <row Id="5366" PostHistoryTypeId="5" PostId="2967" RevisionGUID="5eb19f7d-ca32-48f7-b6e9-6b1f684d35a1" CreationDate="2010-07-23T12:06:33.127" UserId="1229" Comment="replaced a phrase with a sentence" Text=" - Any kind of milk should be good.&#xD;&#xA; - Homogenized milk doesn't make any difference; you make curds because you add a food acid.&#xD;&#xA; - Citric acid is contained in lemons; you can also use vinegar, or even yogurt.&#xD;&#xA; - Paneer is typical of countries like India (northern India), Pakistan, and Bangladesh. All those countries use different methods to obtain paneer. For example, in some countries the curds are kept under a heavy weight for less time, and the paneer becomes fluffier." />
  <row Id="5367" PostHistoryTypeId="2" PostId="2992" RevisionGUID="dfa14c68-7ba9-4b4b-b146-a74f92702c9c" CreationDate="2010-07-23T12:16:05.807" UserId="1338" Text="Greek yogurt has more fat than a &quot;normal&quot; yogurt, about 10%.&#xD;&#xA;&#xD;&#xA;Further an original Greek yogurt is made from sheep's milk since there aren't many cows in Greece. This might taste a bit odd for people used to cow's milk though...&#xD;&#xA;&#xD;&#xA;When buying Greek yogurt made from cow's milk I recommend you look out for the native brand [ΦΑΓΕ][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.totalgreekyoghurt.com" />
  <row Id="5368" PostHistoryTypeId="2" PostId="2993" RevisionGUID="f0f41f3e-178b-45a9-9c42-9619d252e377" CreationDate="2010-07-23T12:31:47.427" UserId="1338" Text="The classic fondue mix is the Moitié-Moitié (&quot;Half-Half&quot;) containing half Gruyère and half Vacherin. [Here][1] you can find the recipe.&#xD;&#xA;&#xD;&#xA;Why do you want to go without Gruyère? It's THE best cheese of the whole world!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jill.net/recipes/recipes/fondue.html" />
  <row Id="5369" PostHistoryTypeId="5" PostId="1950" RevisionGUID="9a505a83-8c44-4d61-8535-7062d1947a58" CreationDate="2010-07-23T12:38:20.723" UserId="126" Comment="corrected spelling" Text="It's not a true Fondue but I've done something very similar by tacking a white sauce base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add some Mozzerella and slowly melt it down and you get a wonderful stringy finish." />
  <row Id="5370" PostHistoryTypeId="5" PostId="2438" RevisionGUID="5eee2b44-ba31-4e99-a30b-c23e4a3d8aa0" CreationDate="2010-07-23T12:55:31.110" UserId="210" Comment="expanded EVO to extra virgin olive oil (which i assume it stands for) to help out non native english speakers who might not know what that means" Text="I use a similar approach to what Joe describes in this answer list. I would like to just add a few notes.&#xD;&#xA;&#xD;&#xA;First, I like to caramelize an onion in extra virgin olive oil and add some minced garlic as it's finished. Then I begin preparing and cooking the rice the same way Joe describes. The caramelized onion adds a great flavor to the risotto. All of my guests who've tried it loved it.&#xD;&#xA;&#xD;&#xA;Also, I don't add any vegetables until I'm on my last addition of stock. Typical vegetables for me are peas, which retain their shape and flavor if not added until late in the game and roasted red pepper, which also retain their shape and flavor for the same reason." />
  <row Id="5371" PostHistoryTypeId="2" PostId="2994" RevisionGUID="373a595f-ab06-4f3e-b494-e110e8e6405c" CreationDate="2010-07-23T13:19:52.807" UserId="1338" Text="Risotto is one of my favorite dishes and very easy to prepare. Here's how I've been taught to make it:&#xD;&#xA;&#xD;&#xA; 1. Use risotto rice, I always buy Vialone.&#xD;&#xA; 2. Cut an onion.&#xD;&#xA; 3. Put olive-oil, onions and rice in the medium-hot pan and cook &amp; stir it until the rice becomes translucent. Be careful not to burn the rice.&#xD;&#xA; 4. Deglaze with white wine.&#xD;&#xA; 5. Stir rice until it's dry&#xD;&#xA; 6. Deglaze with more white wine or water.&#xD;&#xA; 7. Repeat step 5-6 until the rice is soft enough&#xD;&#xA;&#xD;&#xA;Also it's always nice to add some extras such as...&#xD;&#xA;&#xD;&#xA; - Saffron&#xD;&#xA; - Mushrooms&#xD;&#xA; - Leek&#xD;&#xA; - Scallion&#xD;&#xA; - Zucchini&#xD;&#xA; - ...&#xD;&#xA;&#xD;&#xA;Oh, and put some salt and pepper in there too ;)" />
  <row Id="5372" PostHistoryTypeId="2" PostId="2995" RevisionGUID="944c1228-7635-404c-ac95-38dc8175d037" CreationDate="2010-07-23T13:27:50.103" UserId="364" Text="I've now learned (from this site) that broth and stock are not the same product (see [this great answer][1]). &#xD;&#xA;&#xD;&#xA;So, in any given scenario, why should one use stock rather than broth, or vice versa?  &#xD;&#xA;i.e. What's the practical difference? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2960/use-any-part-of-an-animal-for-making-stock-broth/2970#2970" />
  <row Id="5373" PostHistoryTypeId="1" PostId="2995" RevisionGUID="944c1228-7635-404c-ac95-38dc8175d037" CreationDate="2010-07-23T13:27:50.103" UserId="364" Text="Stock vs Broth - What's the difference in usage?" />
  <row Id="5374" PostHistoryTypeId="3" PostId="2995" RevisionGUID="944c1228-7635-404c-ac95-38dc8175d037" CreationDate="2010-07-23T13:27:50.103" UserId="364" Text="&lt;stock&gt;&lt;broth&gt;" />
  <row Id="5375" PostHistoryTypeId="6" PostId="1073" RevisionGUID="9e3f3e94-6060-4379-8012-e1f69aa66e90" CreationDate="2010-07-23T13:28:43.097" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;subjective&gt;&lt;pantry&gt;&lt;essentials&gt;" />
  <row Id="5376" PostHistoryTypeId="6" PostId="2215" RevisionGUID="9dd5ceeb-347c-413b-8812-0750c082122e" CreationDate="2010-07-23T13:30:07.273" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;beef&gt;&lt;language&gt;&lt;translation&gt;" />
  <row Id="5377" PostHistoryTypeId="6" PostId="1851" RevisionGUID="fb30dc8b-9016-4851-a999-01a8bda16b0a" CreationDate="2010-07-23T13:30:26.353" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;salt&gt;" />
  <row Id="5379" PostHistoryTypeId="6" PostId="1366" RevisionGUID="aeea3ccc-1207-414c-b858-78ee73d4fe4d" CreationDate="2010-07-23T13:30:54.993" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;" />
  <row Id="5380" PostHistoryTypeId="6" PostId="1291" RevisionGUID="9eb8c2c7-dd53-444e-8ca3-2c8ee364b39e" CreationDate="2010-07-23T13:31:12.263" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;tahini&gt;" />
  <row Id="5381" PostHistoryTypeId="6" PostId="829" RevisionGUID="a167129c-926c-4075-9f70-43ccd0ff2536" CreationDate="2010-07-23T13:31:33.650" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;asian-cuisine&gt;" />
  <row Id="5382" PostHistoryTypeId="6" PostId="368" RevisionGUID="ced67ec1-85ef-4368-83ec-1682e2bfad96" CreationDate="2010-07-23T13:31:52.497" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;flavor&gt;&lt;mayonnaise&gt;&lt;taste&gt;" />
  <row Id="5383" PostHistoryTypeId="2" PostId="2996" RevisionGUID="07a250d9-06dc-416e-8b4a-9f85cdad54d8" CreationDate="2010-07-23T13:41:24.080" UserId="64" Text="As many have said, I like to turn the grill on high, close it, and let it burn off the bulk of the residue; then I use a grill brush to scrub all of the remaining residue and char off; after that I wipe down the grill with oil (usually olive oil)." />
  <row Id="5384" PostHistoryTypeId="5" PostId="2836" RevisionGUID="61b97c10-2fa0-45ab-9587-08147f60fee0" CreationDate="2010-07-23T13:45:09.420" UserId="1259" Comment="Added some more detail on recipes. ; added 3 characters in body" Text="I've been cooking Sous Vide 2-3 times a week for about 10 months now, and I absolutely love it. The control of temperature and time makes for some really interesting possibilities. But, one of the touted benefits of the method is better imparting of flavors during the cooking process, and I'm not getting this at all. &#xD;&#xA;&#xD;&#xA;I'm not using a vacuum sealer in my process, instead I'm submerging an open bag in water and letting the partial pressure get all the air out before closing it up. Is this the reason I'm not noticing the additional flavor? Do the muscles in the meat need to be stretched by the vacuum? If that is the case, is a home vacuum sealer sufficient for that? I somehow doubt that a vacuum sealer gets much more negative pressure on the meat than my method. Do I need a chamber vacuum to get the effect?&#xD;&#xA;&#xD;&#xA;Or am I just not using the right ingredients in my recipes? &#xD;&#xA;&#xD;&#xA;What am I doing wrong? I love my Sous Vide Supreme, but I feel like I'm missing out on a piece of the experience. &#xD;&#xA;&#xD;&#xA;Edit: &#xD;&#xA;I tried looking for some of the recipes that I haven't had luck with last night, but because everything is mostly google searches, I couldn't really come up with anything concrete. However some things that haven't really added that extra flavor are: Olive oil, butter, bacon fat, rosemary, thyme, and garlic. Not all at the same time, but in different combinations. A lot of my initial reading was careful to point out that you shouldn't use too much seasoning as the tastes would be much stronger than you were used to. I'm not getting that at all. " />
  <row Id="5385" PostHistoryTypeId="2" PostId="2997" RevisionGUID="6cfc9605-8a86-4e06-af87-a3858aa629c6" CreationDate="2010-07-23T13:46:48.480" UserId="210" Text="I want to make popcorn panna cotta.  I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting [butter popcorn Jelly Belly][1] beans into the milk and then making a panna cotta from that.  &#xD;&#xA;&#xD;&#xA;These were to be served as [petit four][2] with a caramelised popcorn piece on top, and so I was going to make them in ice cube trays so each one was bite size.&#xD;&#xA;&#xD;&#xA;However I wasn't able to get the texture right.  I tried melting different amounts of jelly belly beans in my milk, but they never seemed to solidify just going a sort of thick creamy consistency with the tops sometimes getting a skin on in the more concentrated versions.  Then if I added gelatine as I would for making a panna cotta then they came out firm and rubbery.&#xD;&#xA;&#xD;&#xA;So apart from continuing to try different amounts of gelatine in my dissolved Jelly Belly mixture, does anyone have any ideas what I might be able to do to get this to work?&#xD;&#xA;&#xD;&#xA;(I'm going to try using the steeped milk/real popcorn version again, but this wasn't that popcorny and tasted slightly of the oil that the corn was popped in.  It should at least be easier to get the consistency right on that one)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jellybelly-uk.com/one-kilo-bags/146/buttered-popcorn-1-kilo-bag.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Petit_four" />
  <row Id="5386" PostHistoryTypeId="1" PostId="2997" RevisionGUID="6cfc9605-8a86-4e06-af87-a3858aa629c6" CreationDate="2010-07-23T13:46:48.480" UserId="210" Text="How can I make a panna cotta based on Jelly bellys?" />
  <row Id="5387" PostHistoryTypeId="3" PostId="2997" RevisionGUID="6cfc9605-8a86-4e06-af87-a3858aa629c6" CreationDate="2010-07-23T13:46:48.480" UserId="210" Text="&lt;technique&gt;&lt;gelling-agents&gt;&lt;petit-four&gt;" />
  <row Id="5388" PostHistoryTypeId="2" PostId="2998" RevisionGUID="9e77795a-a1eb-4263-ad03-e8ee35f0dff5" CreationDate="2010-07-23T13:55:23.593" UserId="1344" Text="Counterintuitively, substituting Canadian bacon (peameal bacon) for regular bacon will reduce the fat and calorie count." />
  <row Id="5389" PostHistoryTypeId="2" PostId="2999" RevisionGUID="d336fd4b-e444-489e-801d-5087c7685bcb" CreationDate="2010-07-23T14:03:46.913" UserId="115" Text="The differences between stock, broth, consommé and bouillon is actually quite difficult to pin down. &#xD;&#xA;&#xD;&#xA;At one time a stock was something that was kept on the cooker and was constantly added to. These additions could have been meat, vegetables etc. Hence the name stock. These days fresh stock is typically made fresh, when needed. A stock typically forms the basis of soups and sauces.&#xD;&#xA;&#xD;&#xA;The usual method for creating a stock (or Grand Bouillon as it's also known) is to add the cleaned bones and fresh meat trimmings to a large pot of water. Once brought to the boil additional ingredients are added, such as carrots, leeks, onions etc. This is then simmered for several hours. Finally, the liquid is passed through a fine sieve or cloth to remove the bones, meat and vegetables.&#xD;&#xA;&#xD;&#xA;A broth, technically speaking, is a salted stock. However, when referring to a broth the generally accepted definition is a soup, although it can also be used as a base for gravies, and sauces. &#xD;&#xA;&#xD;&#xA;Unlike stock, the process of creating a broth usually involves using large amounts of meat and and not simply meat scraps and bones. For example, a chicken broth would use an entire chicken in addition to vegetables.&#xD;&#xA;&#xD;&#xA;Consommé is similar to broth but usually egg whites are used to clarify the soup.&#xD;&#xA;&#xD;&#xA;You will also find similar terms such as court bouillon, there are also regional differences in the preparation and definitions. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="5390" PostHistoryTypeId="2" PostId="3000" RevisionGUID="63a92eac-1d7b-4b01-8c54-c5f3c5b433e4" CreationDate="2010-07-23T14:10:15.103" UserId="403" Text="The only sweetener called for in the bread recipe I want to use is honey; can I substitute 1/3 a cup of agave nectar for 1/3 a cup of honey without throwing off the proportions of the recipe? When using agave nectar as a substitute for honey in salad dressing recipes, I tend to use less agave nectar than honey called for because I find agave nectar sweeter than honey, but I don't feel confident doing the same thing in baking." />
  <row Id="5391" PostHistoryTypeId="1" PostId="3000" RevisionGUID="63a92eac-1d7b-4b01-8c54-c5f3c5b433e4" CreationDate="2010-07-23T14:10:15.103" UserId="403" Text="Can agave nectar be substituted for honey in baking?" />
  <row Id="5392" PostHistoryTypeId="3" PostId="3000" RevisionGUID="63a92eac-1d7b-4b01-8c54-c5f3c5b433e4" CreationDate="2010-07-23T14:10:15.103" UserId="403" Text="&lt;substitutions&gt;" />
  <row Id="5393" PostHistoryTypeId="6" PostId="3000" RevisionGUID="7e58b950-0eb2-4760-8eb0-86cc2b49f760" CreationDate="2010-07-23T14:12:50.620" UserId="210" Comment="edited tags" Text="&lt;substitutions&gt;&lt;honey&gt;" />
  <row Id="5394" PostHistoryTypeId="2" PostId="3001" RevisionGUID="3523415e-b30d-4e36-a368-df870a5cbeb3" CreationDate="2010-07-23T14:13:39.180" UserId="41" Text="Broth is actually frequently made *from* stock.  It doesn't have to be, but often what a cook will do is make the stock using the bones to give it an even flavour and then boil the actual meat and some vegetables in it to make the broth.  Throw in some grains and it's basically a soup - the line between broth and soup is blurry, if it exists at all.&#xD;&#xA;&#xD;&#xA;Broth *can* be used as a base for sauces, but it's more common to use stock for that, because stock is clear.  A broth is generally cloudy, even if strained, so this uneven distribution of fat doesn't make it such a good candidate for sauces that are supposed to be homogeneous (smooth, consistent).  Broth is more common to use in something like a gravy, where you'd normally expect some separation of the fat or even chunks of meat.&#xD;&#xA;&#xD;&#xA;But, I'm speaking in generalities here, and in reality, broth and stock are often interchangeable.  I've used chicken broth in recipes that called for chicken stock and been none the worse for wear; if the broth is fairly clear (most canned chicken broth is) then it makes a fine substitute for stock.&#xD;&#xA;&#xD;&#xA;Probably the biggest difference is that broth, especially when made from stock, will have a stronger meat flavour.  If the end product won't have too many other additives (soup is the most obvious example), then you might use a broth to achieve a result that's more savory than you'd get with stock alone.&#xD;&#xA;&#xD;&#xA;There might be something I'm missing, but I think that's the gist of it.  The differences are very subtle." />
  <row Id="5395" PostHistoryTypeId="2" PostId="3002" RevisionGUID="31b1218b-916f-4211-a921-821cfe38eff4" CreationDate="2010-07-23T14:15:25.323" UserId="770" Text="Using popped corn may be a bit too literal. What you really need is the flavor of corn and of butter. Butter flavor should be easy to incorporate using real butter, though you may want to use clarified. For the corn flavor, I would try using some roasted corn. Fresh would be ideal, though you could probably get away with frozen.&#xD;&#xA;&#xD;&#xA;This sounds like an intriguing dish. Please post back when you find a successful technique." />
  <row Id="5396" PostHistoryTypeId="2" PostId="3003" RevisionGUID="6c339a0e-413f-41fd-bdeb-bf58d9c4510a" CreationDate="2010-07-23T14:16:41.717" UserId="557" Text="If you're making some sort of quick bread or muffin recipe, you should be fine. I've never had any problem and I can't see why it'd make much difference other than in the sweetness. Agave nectar seems a little thinner than honey to me, so that probably means the ratio of sugars to water is lower; however, that doesn't mean it's necessarily less sweet, and as you say it *seems* a little sweeter to me (mostly because it lacks that back-of-the-throat twang that honey has).&#xD;&#xA;&#xD;&#xA;If you're making something that requires extreme chemical precision, I suppose there might be a problem, but then honey varies all over the map in terms of density and taste anyway." />
  <row Id="5397" PostHistoryTypeId="2" PostId="3004" RevisionGUID="29f4f2b4-ddc4-41fd-ad29-57d72b0faaf9" CreationDate="2010-07-23T14:27:49.087" UserId="1259" Text="Grant Achatz does quite a lot with popcorn at Alinea. One of his recipes is available as part of the [preview of his book][1] on Google Books and is just about readable. Looks like he goes with the steeping method (although he's using water). I ate at Alinea recently and there was a popcorn soup on the menu that tasted exactly like popcorn, so it's probably a good place to start (continue?).  &#xD;&#xA;&#xD;&#xA;A friend once made a &quot;Movie Theatre&quot; Panna Cotta. It was a normal panna cotta, but he served it with a Coca Cola syrup (just heavily reduced Coke) and some home made Cracker Jacks. It was delicious. So good luck with yours. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=y59tuJs4v5QC&amp;pg=PA378-IA44&amp;lpg=PA378-IA44&amp;dq=achatz+popcorn&amp;source=bl&amp;ots=MArL1XI-ak&amp;sig=wfQUWGUkuuEcOF5e7P8JAIkhHHw&amp;hl=en&amp;ei=k6VJTPKMC4L58AbNl4iUDw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBUQ6AEwAA#v=onepage&amp;q&amp;f=false" />
  <row Id="5398" PostHistoryTypeId="5" PostId="3003" RevisionGUID="ad6158fa-3a91-40cf-9bb4-658eab941bc7" CreationDate="2010-07-23T14:28:43.060" UserId="557" Comment="added 191 characters in body" Text="If you're making some sort of quick bread or muffin recipe, you should be fine. I've never had any problem and I can't see why it'd make much difference other than in the sweetness. Agave nectar seems a little thinner than honey to me, so that probably means the ratio of sugars to water is lower; however, that doesn't mean it's necessarily less sweet, and as you say it *seems* a little sweeter to me (mostly because it lacks that back-of-the-throat twang that honey has).&#xD;&#xA;&#xD;&#xA;If you're making something that requires extreme chemical precision, I suppose there might be a problem, but then honey varies all over the map in terms of density and taste anyway. (*edit* &amp;mdash; I just noticed the word &quot;bread&quot; in your question - if it's a yeast bread, I would be stunned if that substitution would make any difference at all; it's such a small amount.)" />
  <row Id="5399" PostHistoryTypeId="5" PostId="2995" RevisionGUID="e223d422-75fd-47dc-8942-0706ad71a22e" CreationDate="2010-07-23T14:30:41.013" UserId="364" Comment="Clarification of question." Text="I've now learned (from this site) that broth and stock are not the same product (see [this great answer][1]). &#xD;&#xA;&#xD;&#xA;So, in any given scenario, why should one use stock rather than broth, or vice versa?  &#xD;&#xA;i.e. What's the practical difference? &#xD;&#xA;&#xD;&#xA;EDIT: I'm mostly looking for when to use one vs the other.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2960/use-any-part-of-an-animal-for-making-stock-broth/2970#2970" />
  <row Id="5400" PostHistoryTypeId="2" PostId="3005" RevisionGUID="32fe68a2-7abe-4efa-87c6-f45f9b450538" CreationDate="2010-07-23T14:31:52.960" UserId="557" Text="From reading old cookbooks and Escoffier's commentary on it, it seems to me that one possible distinction is that *stock* is mainly about the texture it produces (ie the gelatin extracted from the bones), while *broth* is about flavor.&#xD;&#xA;&#xD;&#xA;Random tip: if you're a meat-eater and you've never tried it, drop the remains of a holiday roasted turkey into a pot of water for some outstanding stock/broth/whatever. (Simmer it for a couple hours of course :-)&#xD;&#xA;" />
  <row Id="5401" PostHistoryTypeId="2" PostId="3006" RevisionGUID="a3ff964c-9e36-4662-befc-7cd176d3e5eb" CreationDate="2010-07-23T14:32:05.923" UserId="188" Text="In addition to the other sources people have offered, I'd recommend watching [Good Eats][1]. You can find it on [Food Network][1], [Hulu][2] (clips), and [YouTube][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.hulu.com/good-eats&#xD;&#xA;  [3]: http://www.youtube.com/results?search_query=good+eats&amp;aq=f" />
  <row Id="5402" PostHistoryTypeId="2" PostId="3007" RevisionGUID="c1e79ee2-1897-45ab-aa1b-689238c8df89" CreationDate="2010-07-23T14:38:21.837" UserId="1347" Text="When the grill has cooled completely (after dinner):&#xD;&#xA;&#xD;&#xA; -  I take some kitchen paper or some newspaper and clean off as much as possible. &#xD;&#xA;&#xD;&#xA; -  I use a wire brush with a scraper to brush the grill, and scrape off any bits that are stuck on. &#xD;&#xA;&#xD;&#xA; -  I DO NOT re-oil, and the grill stays nice and greasy for the next usage.&#xD;&#xA;&#xD;&#xA; -  Before the snow of winter rolls around, I take it all apart, clean the plates with a BBQ cleaning foam and water, and the cover that goes over the burners gets a good scraping, then I wash and clean the frame. This way, the grill will last years of good use." />
  <row Id="5403" PostHistoryTypeId="2" PostId="3008" RevisionGUID="f176b3a0-c3d5-4542-af13-8991a00fb009" CreationDate="2010-07-23T14:49:10.983" UserId="34" Text="Peanut butter can be used.  While it makes a tasty hummus, the flavor of tahini is definetely more authentic." />
  <row Id="5404" PostHistoryTypeId="2" PostId="3009" RevisionGUID="fd624a17-24b2-4f89-8f3c-a88f7df93498" CreationDate="2010-07-23T15:07:56.400" UserId="990" Text="You can make spectacular hummus with lima beans.&#xD;&#xA;&#xD;&#xA;Cook your lima beans and allow them to cook on a baking sheet. Once cooled you can use a food processor to turn them into a paste. Follow the rest of your hummus recipe as normal and further season to flavor." />
  <row Id="5405" PostHistoryTypeId="6" PostId="2065" RevisionGUID="b5a2441e-2454-4198-8f61-72fa5272c69e" CreationDate="2010-07-23T15:19:05.320" UserId="267" Comment="edited tags" Text="&lt;drinks&gt;&lt;coffee&gt;" />
  <row Id="5406" PostHistoryTypeId="2" PostId="3010" RevisionGUID="5fbfc391-29f0-4eeb-b9ab-719671e7f88b" CreationDate="2010-07-23T15:22:41.110" UserId="1148" Text="Keep in mind that a frost free (refrigerator) freezer is not a good place to store anything, and in particular, meat.  &#xD;&#xA;&#xD;&#xA;In general, I keep food that I intend to use soon upstairs in the fridge freezer for convenience, but If I'm storing it for a week or more, It goes down in the basement deep freeze.&#xD;&#xA;&#xD;&#xA;A frost free freezer keeps warming up to melt the ice, giving very inconsistent temperatures. and can even lead to partial thawing of the surfaces of meat.&#xD;&#xA;" />
  <row Id="5407" PostHistoryTypeId="5" PostId="3004" RevisionGUID="b260c729-5859-46ca-9944-135bc96a5148" CreationDate="2010-07-23T15:31:08.897" UserId="1259" Comment="added recipe because link was reported as not working.; added 11 characters in body" Text="Grant Achatz does quite a lot with popcorn at Alinea. One of his recipes is available as part of the [preview of his book][1] on Google Books and is just about readable. Looks like he goes with the steeping method (although he's using water). I ate at Alinea recently and there was a popcorn soup on the menu that tasted exactly like popcorn, so it's probably a good place to start (continue?).  &#xD;&#xA;&#xD;&#xA;A friend once made a &quot;Movie Theatre&quot; Panna Cotta. It was a normal panna cotta, but he served it with a Coca Cola syrup (just heavily reduced Coke) and some home made Cracker Jacks. It was delicious. So good luck with yours. &#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;The basics of the recipe:&#xD;&#xA;&#xD;&#xA; - Cook 100g uncooked popcorn kernels (he does it stove top with 25g canola oil)&#xD;&#xA; - Add to 750g water, 7g kosher salt, 90g butter, 75g sugar. Simmer for 5 minutes&#xD;&#xA; - Strain through china cap, blend, strain through chinoise. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=y59tuJs4v5QC&amp;pg=PA378-IA44&amp;lpg=PA378-IA44&amp;dq=achatz+popcorn&amp;source=bl&amp;ots=MArL1XI-ak&amp;sig=wfQUWGUkuuEcOF5e7P8JAIkhHHw&amp;hl=en&amp;ei=k6VJTPKMC4L58AbNl4iUDw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBUQ6AEwAA#v=onepage&amp;q&amp;f=false" />
  <row Id="5408" PostHistoryTypeId="2" PostId="3011" RevisionGUID="7db0da2e-463a-474e-aabb-7dfd166d2e7b" CreationDate="2010-07-23T15:33:35.933" UserId="126" Text="Steeping the flavouring in milk as a very typical approach used by Heston Blumenthal to get very similar effects to what you are after so I would definitely give it a try. He did this many times on his [Heston's Feasts][1] series. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.channel4.com/food/on-tv/heston-blumenthal/feast/" />
  <row Id="5409" PostHistoryTypeId="2" PostId="3012" RevisionGUID="e5c65c76-b74c-4bb9-91b4-0d29700c2bdb" CreationDate="2010-07-23T15:54:13.463" UserId="27" Text="Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the melted butter but parts of it remained solid. I then had to let it cool before adding the rest of the ingredients and the butter and chocolate separated and the chocolate formed small to medium solid globs in the butter.&#xD;&#xA;&#xD;&#xA;What did I do wrong? If this were to happen again how would I go about fixing it? Should I add something to counteract this and if so what and how much?&#xD;&#xA;&#xD;&#xA;NOTE: &#xD;&#xA;&#xD;&#xA; - I didn't have unsweetened chocolate so I used Hershey's pure chocolate chipits. &#xD;&#xA; - I also used margarine instead of butter but have never had a problem with this substitution before." />
  <row Id="5410" PostHistoryTypeId="1" PostId="3012" RevisionGUID="e5c65c76-b74c-4bb9-91b4-0d29700c2bdb" CreationDate="2010-07-23T15:54:13.463" UserId="27" Text="Solutions for when heating chocolate and butter doesn't mix well." />
  <row Id="5411" PostHistoryTypeId="3" PostId="3012" RevisionGUID="e5c65c76-b74c-4bb9-91b4-0d29700c2bdb" CreationDate="2010-07-23T15:54:13.463" UserId="27" Text="&lt;butter&gt;&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="5412" PostHistoryTypeId="2" PostId="3013" RevisionGUID="f6a60eb1-3cde-4ee8-9e15-7a57505c510e" CreationDate="2010-07-23T15:59:04.413" UserId="145" Text="I'm looking to try a marinade recipe I found recently that calls for tequila. However one of my friends is unable to consume alcohol. What would be a good flavorful liquid to use? I'm looking for a flavor that is fairly similar or at least somewhat close." />
  <row Id="5413" PostHistoryTypeId="1" PostId="3013" RevisionGUID="f6a60eb1-3cde-4ee8-9e15-7a57505c510e" CreationDate="2010-07-23T15:59:04.413" UserId="145" Text="what is a good liquid to replace tequila with?" />
  <row Id="5414" PostHistoryTypeId="3" PostId="3013" RevisionGUID="f6a60eb1-3cde-4ee8-9e15-7a57505c510e" CreationDate="2010-07-23T15:59:04.413" UserId="145" Text="&lt;substitutions&gt;&lt;alcohol&gt;" />
  <row Id="5415" PostHistoryTypeId="2" PostId="3014" RevisionGUID="27141fe8-f4fe-464d-bf34-381f1d25ce1a" CreationDate="2010-07-23T16:01:34.037" UserId="1329" Text="What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying.&#xD;&#xA;&#xD;&#xA;Is it safe and acceptable under some circumstances to filter and keep oil? If so does it depend on which foods were fried? How long can the filtered oil for be kept for?&#xD;&#xA;&#xD;&#xA;Or is it never appropriate? If not, are the reasons health or flavour related? or Both?" />
  <row Id="5416" PostHistoryTypeId="1" PostId="3014" RevisionGUID="27141fe8-f4fe-464d-bf34-381f1d25ce1a" CreationDate="2010-07-23T16:01:34.037" UserId="1329" Text="Frying Oil Reuse" />
  <row Id="5417" PostHistoryTypeId="3" PostId="3014" RevisionGUID="27141fe8-f4fe-464d-bf34-381f1d25ce1a" CreationDate="2010-07-23T16:01:34.037" UserId="1329" Text="&lt;oil&gt;" />
  <row Id="5418" PostHistoryTypeId="2" PostId="3015" RevisionGUID="5e28961a-605b-456f-87f2-c3994f80ae06" CreationDate="2010-07-23T16:10:23.110" UserId="1353" Text="I think you may be heating it too quickly. Try gently simmering some water and putting the butter/chocolate mix in a bowl on top of that." />
  <row Id="5419" PostHistoryTypeId="2" PostId="3016" RevisionGUID="23f5508a-b7eb-49e1-be82-3a6435195458" CreationDate="2010-07-23T16:13:47.507" UserId="41" Text="It is absolutely OK to filter and reuse deep-fry oil.&#xD;&#xA;&#xD;&#xA;It's not uncommon at some short-order restaurants for them to filter the oil daily and only change it once a week.  Of course, it does start to taste a little &quot;off&quot; when you reuse it that many times.&#xD;&#xA;&#xD;&#xA;There's also the matter of impurities lowering the smoke point; even when you filter, the result is obviously not &quot;pure&quot; oil; the more you reuse it, the lower the smoke point gets, and eventually it will actually start to smoke at deep-fry temperatures (i.e. become unusable).&#xD;&#xA;&#xD;&#xA;For home use, I'd recommend no more than 3 or 4 reuses.  Check the oil to see if it needs to be changed sooner than that - if the colour or smell is off, don't use it again.  Best to compare it against a sample of the same &quot;fresh&quot; oil; sometimes it's hard to just eyeball it without a frame of reference.  If it looks totally clear and smells fresh, you could probably go up to 5 or 6 reuses - but definitely not more than that.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;P.S. There will be some people who tell you that you should never reuse oil for general health (not safety) reasons.  My response to that tends to be that if you're eating *deep-fried food*, you're probably not all that concerned about long-term health risks.  Rest assured that if you do a lot of eating out, you've eaten plenty of food fried in &quot;leftover&quot; oil.&lt;/sub&gt;" />
  <row Id="5420" PostHistoryTypeId="2" PostId="3017" RevisionGUID="161c5e34-3f20-451f-8ac3-efe02fe9be8a" CreationDate="2010-07-23T16:17:23.197" UserId="145" Text="Reusing your frying oil can actually add to the flavor, to a point.  You can get a few reuses out of the oil, you'll be able to notice when it starts going bad.&#xD;&#xA;&#xD;&#xA;What I do with my frying oil when I'm done using is is filter it through some coffee filters I put over a funnel, putting it all right back in the container I bought it in." />
  <row Id="5421" PostHistoryTypeId="6" PostId="3014" RevisionGUID="a999343f-0996-41a6-a462-8beeea612175" CreationDate="2010-07-23T16:19:08.860" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;oil&gt;&lt;deep-frying&gt;" />
  <row Id="5422" PostHistoryTypeId="2" PostId="3018" RevisionGUID="2599afc1-91f3-453b-873e-3d4408f1c958" CreationDate="2010-07-23T16:27:45.153" UserId="183" Text="You can use agave nectar instead of honey or sugar is you modify your recipe a bit by lowering the amount of liquids.   Agave nectar has more water than honey and is sweeter than honey (about 50% sweeter). &#xD;&#xA;&#xD;&#xA;**Honey**&#xD;&#xA;Fructose: 41%,&#xD;&#xA;Glucose: 36%,&#xD;&#xA;Water: 18%&#xD;&#xA;&#xD;&#xA;**Agave nectar**&#xD;&#xA;Fructose: 53%,&#xD;&#xA;Glucose: 15%,&#xD;&#xA;Water: 25%&#xD;&#xA;&#xD;&#xA;As a starting point in modifying the recipe, keep the amount of water fixed by using less agave nectar than honey (amount of agave = 0.72 amount of honey).  Also, dishes made with agave nectar will brown faster than those made with honey because of the agave's higher fructose content.  Start checking a little earlier.  &#xD;&#xA;" />
  <row Id="5423" PostHistoryTypeId="2" PostId="3019" RevisionGUID="45fde38d-7a9c-4f6d-9590-09e0d3ab5edd" CreationDate="2010-07-23T16:31:28.427" UserId="41" Text="I can think of at least three things that will cause chocolate to **seize** - which refers to when melted or melting chocolate suddenly becomes hard again:&#xD;&#xA;&#xD;&#xA;  * Using too high a heat.  Double-boiler is the safest, but you can use a saucepan on *very* low heat.&#xD;&#xA;&#xD;&#xA;  * Sugar bloom and other impurities.  You shouldn't get this with baker's chocolate, but if you use any lower-quality chocolate, this can seep into the melting chocolate and cause it to seize.&#xD;&#xA;&#xD;&#xA;  * **Contact with moisture!**  Even a tiny amount will cause it to immediately seize, and it's difficult to recover at that point.&#xD;&#xA;&#xD;&#xA;Sounds like you fell into traps #2 *and* #3 and possibly #1.  I would *not* melt chocolate in margarine; I'd even be wary of melting it in butter, and find it strange that a recipe would call for that, because both butter and margarine contain water!&#xD;&#xA;&#xD;&#xA;Melting chocolate *in* a liquid can actually help *prevent* seizing, but you have to use a *lot* of liquid and the liquid has to be *completely* melted *before* you start trying to melt the chocolate.  It's better to use something like a vegetable oil which has no water content if this is what you're trying to do.&#xD;&#xA;&#xD;&#xA;So, in summary:&#xD;&#xA;&#xD;&#xA;  * Definitely stay away from the margarine.  Even if you need to use butter, make sure it's completely melted first and try to use only the fat.&#xD;&#xA;&#xD;&#xA;  * Use the best quality chocolate you can find.  Chipits are generally OK to melt on their own, but if they've been sweetened then this may contribute to seizing if other factors are present.&#xD;&#xA;&#xD;&#xA;  * Melt in a double-boiler or on very low heat." />
  <row Id="5424" PostHistoryTypeId="5" PostId="3009" RevisionGUID="16d143de-7e02-4b89-9d30-66966bde2a4c" CreationDate="2010-07-23T16:39:37.217" UserId="990" Comment="edited body" Text="You can make spectacular hummus with lima beans.&#xD;&#xA;&#xD;&#xA;Cook your lima beans and allow them to cool on a baking sheet. Once cooled you can use a food processor to turn them into a paste. Follow the rest of your hummus recipe as normal and further season to flavor." />
  <row Id="5425" PostHistoryTypeId="2" PostId="3020" RevisionGUID="3c26444c-202c-4496-a0ea-1366d126c86b" CreationDate="2010-07-23T16:46:37.847" UserId="183" Text="The tequila probably plays two roles in the recipe: as flavor and as a solvent.  The alcohol in the tequila will dissolve certain components in spices that water or oil do not. On the flavor side, tequila is basically a floral smell, so (and sniff together before you say no) why not try rose essence and honey with maybe a tiny bit of some cinnamon.  You can find cooking rose water in ethnic food stores.  It is used in Persian and Indian cooking." />
  <row Id="5426" PostHistoryTypeId="2" PostId="3021" RevisionGUID="8e21b2e6-a5ef-42b0-a492-e0059ff30551" CreationDate="2010-07-23T16:47:45.553" UserId="67" Text="(yes, I know, this isn't really an answer)&#xD;&#xA;&#xD;&#xA;Alcohol is often used as a solvent -- there are a number of flavorful chemicals that are alcohol soluble, and so the alcohol will help the flavors meld better.  As such, you might be able to mimic qualities of the flavor of the alcohol, but you'll be lacking a critical process that might require you to adjust other aspects of the recipe to compensate (eg, adding more herb or spices, as their flavor won't come through as well; letting food sit longer for the flavors to meld).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5427" PostHistoryTypeId="6" PostId="1047" RevisionGUID="74930f9a-0774-461b-8dcb-a36b68147010" CreationDate="2010-07-23T17:01:56.033" UserId="79" Comment="edited tags" Text="&lt;technique&gt;&lt;cheese-making&gt;" />
  <row Id="5428" PostHistoryTypeId="6" PostId="417" RevisionGUID="3a905622-169b-4f61-b3f2-0c0c8a761e56" CreationDate="2010-07-23T17:02:47.637" UserId="79" Comment="edited tags" Text="&lt;preparation&gt;&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="5429" PostHistoryTypeId="6" PostId="405" RevisionGUID="bb956a17-a7a0-4980-bcc6-dd0e4fc90e08" CreationDate="2010-07-23T17:03:18.977" UserId="79" Comment="edited tags" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="5430" PostHistoryTypeId="6" PostId="2958" RevisionGUID="356740d5-e29f-44b4-98f2-675a4295e4f9" CreationDate="2010-07-23T17:06:07.897" UserId="79" Comment="edited tags" Text="&lt;cheese&gt;&lt;cheese-making&gt;&lt;indian-cuisine&gt;&lt;paneer&gt;" />
  <row Id="5431" PostHistoryTypeId="2" PostId="3022" RevisionGUID="bcdebf83-6ddf-4c43-aa93-28cbcb24ae85" CreationDate="2010-07-23T17:41:49.070" UserId="852" Text="You can also get most specialty meat cutters to grind any cut of meat for you. Most ground beef you buy in the supermarket will be made from lower quality cuts. If you grind a higher quality cut you'll have the most amazing hamburgers ever. I never have time to cook a whole chuck roast so I end up having most of those larger cuts put into the ground beef when I purchase part of a cow. &#xD;&#xA;&#xD;&#xA;Now that is a tasty burger.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5432" PostHistoryTypeId="5" PostId="3019" RevisionGUID="0a6756d0-99ba-4f54-853d-ebb509c65ba4" CreationDate="2010-07-23T17:46:01.217" UserId="41" Comment="added 320 characters in body" Text="I can think of at least three things that will cause chocolate to **seize** - which refers to when melted or melting chocolate suddenly becomes hard again:&#xD;&#xA;&#xD;&#xA;  * Using too high a heat.  Double-boiler is the safest, but you can use a saucepan on *very* low heat.&#xD;&#xA;&#xD;&#xA;  * Sugar bloom and other impurities.  You shouldn't get this with baker's chocolate, but if you use any lower-quality chocolate, this can seep into the melting chocolate and cause it to seize.&#xD;&#xA;&#xD;&#xA;  * **Contact with moisture!**  Even a tiny amount will cause it to immediately seize, and it's difficult to recover at that point.&#xD;&#xA;&#xD;&#xA;Sounds like you fell into traps #2 *and* #3 and possibly #1.  I would *not* melt chocolate in margarine; I'd even be wary of melting it in butter, and find it strange that a recipe would call for that, because both butter and margarine contain water!&#xD;&#xA;&#xD;&#xA;Melting chocolate *in* a liquid can actually help *prevent* seizing, but you have to use a *lot* of liquid and the liquid has to be *completely* melted *before* you start trying to melt the chocolate.  It's better to use something like a vegetable oil which has no water content if this is what you're trying to do.&#xD;&#xA;&#xD;&#xA;So, in summary:&#xD;&#xA;&#xD;&#xA;  * Definitely stay away from the margarine.  Even if you need to use butter, make sure it's completely melted first and try to use only the fat (clarify it).&#xD;&#xA;&#xD;&#xA;  * If you can, melt the chocolate and clarify the butter separately and then whisk them together gradually afterward; not only will this help to prevent seizing, but if commenter @roux is correct and the problem *isn't* one of seizing, this will still help to guarantee that the chocolate melts evenly.&#xD;&#xA;&#xD;&#xA;  * Use the best quality chocolate you can find.  Chipits are generally OK to melt on their own, but if they've been sweetened then this may contribute to seizing if other factors are present.&#xD;&#xA;&#xD;&#xA;  * Melt in a double-boiler or on very low heat." />
  <row Id="5433" PostHistoryTypeId="5" PostId="3021" RevisionGUID="cbaa8e7f-d32b-4336-b3cd-4fa27fb7eac1" CreationDate="2010-07-23T17:48:02.010" UserId="67" Comment="added the update section" Text="(yes, I know, this isn't really an answer)&#xD;&#xA;&#xD;&#xA;Alcohol is often used as a solvent -- there are a number of flavorful chemicals that are alcohol soluble, and so the alcohol will help the flavors meld better.  As such, you might be able to mimic qualities of the flavor of the alcohol, but you'll be lacking a critical process that might require you to adjust other aspects of the recipe to compensate (eg, adding more herb or spices, as their flavor won't come through as well; letting food sit longer for the flavors to meld).&#xD;&#xA;&#xD;&#xA;**update** : I should mention, as I didn't raise this issue in the discussion of [wine substitutes][1] -- for wine, you're often reducing the wine for sauces to ([try to][2]) remove the alcohol but intensify the flavor of the wine; with a vodka sauce, you're trying to extract extra flavors from the tomatoes and looking for no flavor contribution from the alcohol.  Wine *will* act as a solvent, but it's typically not the primary role or as singificant.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1332/what-is-a-substitute-for-red-or-white-wine-in-a-recipe&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/659/cooking-away-alcohol" />
  <row Id="5434" PostHistoryTypeId="6" PostId="2901" RevisionGUID="a49fc388-509f-4622-bad4-e3998437b69f" CreationDate="2010-07-23T17:51:29.567" UserId="809" Comment="added tag" Text="&lt;grilling&gt;&lt;cleaning&gt;&lt;propane-grill&gt;" />
  <row Id="5435" PostHistoryTypeId="2" PostId="3023" RevisionGUID="89bb77d0-f4a4-4018-ba3c-e80da0d53528" CreationDate="2010-07-23T18:00:02.717" UserId="1355" Text="The other day I was making flan and decided to try [palm sugar][1] instead of white sugar to make the caramel.&#xD;&#xA;&#xD;&#xA;Although palm sugar is better than white in a lot of ways, the melting point of the sugar seems to be a lot closer to the burning point. Needless to say, I ended up with a black pool in seconds.&#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions to help control the temperature to keep it from burning?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Palm_sugar" />
  <row Id="5436" PostHistoryTypeId="1" PostId="3023" RevisionGUID="89bb77d0-f4a4-4018-ba3c-e80da0d53528" CreationDate="2010-07-23T18:00:02.717" UserId="1355" Text="Tips for making caramel with palm sugar" />
  <row Id="5437" PostHistoryTypeId="3" PostId="3023" RevisionGUID="89bb77d0-f4a4-4018-ba3c-e80da0d53528" CreationDate="2010-07-23T18:00:02.717" UserId="1355" Text="&lt;please-remove-this-tag&gt;&lt;sugar&gt;&lt;dessert&gt;&lt;caramelisation&gt;" />
  <row Id="5438" PostHistoryTypeId="2" PostId="3024" RevisionGUID="a9eb7398-c246-49bd-95db-f14432522e94" CreationDate="2010-07-23T18:25:54.740" UserId="1356" Text="It might be that the interior part of the Jelly Bellys are messing up the texture of the finished product. Have you tried just infusing them long enough for the sugar coating to dissolve, and then straining out the jelly like interiors? I believe that the sugar part is what contains all the flavor, and the &quot;guts&quot; are just plain. HTH!" />
  <row Id="5439" PostHistoryTypeId="2" PostId="3025" RevisionGUID="1f6d519e-abab-41c8-8233-47fed1d0f015" CreationDate="2010-07-23T18:36:10.913" UserId="446" Text="Your cooking oil breaks down because of particulate that suspends in the oil as you cook in it.  The ways that you can tell if the oil is bad is by visibility (at my restaurant we change at two inches but you could pull it sooner than that) and excessive smoking (because as noted above, particulate lowers smoke point and combustion point, and nobody wants to deal with a deep fryer on fire). The way to test visibility is put a shiny disk on the end of a ruler and shine a light through the oil at a depth of two inches, if you can see the light your oil is still good. &#xD;&#xA;&#xD;&#xA;For a home cook, flavor transference is the most likely problem when reusing oil.  In a restaurant this is less of a concern because you tend to have segregated fryers for different types of foods.  To prevent that, you should never use oil between different types, but you can pretty much just keep fish and meat segregated to prevent the worst of it.&#xD;&#xA;&#xD;&#xA;Your oil can also break down over time even while stored so you have a hard storage time of about six months after first use as long as you filter between uses. You can filter using coffee filters or cheese cloth and a strainer. If you use coffee filters or similar paper filters you will most likely need to double or triple them up to get as much of the particulate out as possible.    &#xD;&#xA;&#xD;&#xA;Bottom line... you really shouldn't throw out your oil after one use, it's just too expensive for that when a few minutes can save it." />
  <row Id="5440" PostHistoryTypeId="2" PostId="3026" RevisionGUID="2075bcfd-3520-407e-b778-2b7dad983895" CreationDate="2010-07-23T19:04:54.570" UserId="446" Text="i think that real issue that would affect which one to use is the salt content you want in your finished dish.  Broth is basically a fully seasoned soup that is going to have a balanced  flavor profile unto itself, while stock is an unseasoned building block to add depth to your dish. You can use either one as long as you compensate for the increased salt level in the broth." />
  <row Id="5441" PostHistoryTypeId="5" PostId="784" RevisionGUID="1f6d2eb8-84ee-4209-932a-f71194a4e1ee" CreationDate="2010-07-23T19:15:48.010" UserId="67" Comment="note re: jams/jelly" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="5442" PostHistoryTypeId="5" PostId="3013" RevisionGUID="bf945682-68ef-49af-8b0e-b8a0557e759a" CreationDate="2010-07-23T19:17:00.377" UserId="145" Comment="added 1084 characters in body" Text="I'm looking to try a marinade recipe I found recently that calls for tequila. However one of my friends is unable to consume alcohol. What would be a good flavorful liquid to use? I'm looking for a flavor that is fairly similar or at least somewhat close.&#xD;&#xA;&#xD;&#xA;Here's the recipe I'm looking to make [courtesy of Alton Brown][1]&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 3 cloves garlic &#xD;&#xA; - 1 cup packed cilantro leaves&#xD;&#xA; - 2 limes, zested&#xD;&#xA; - 2 teaspoons ground cumin&#xD;&#xA; - 1 1/2 teaspoons kosher salt&#xD;&#xA; - 1 teaspoon freshly ground black pepper&#xD;&#xA; - 1/4 cup tequila&#xD;&#xA; - 1 pound tilapia fillets&#xD;&#xA; - 1 tablespoon olive oil&#xD;&#xA;&#xD;&#xA;**Directions**&#xD;&#xA;&#xD;&#xA;Put the garlic, cilantro, lime zest, cumin, salt, and pepper in a small food processor bowl and pulse until combined, approximately 20 seconds. With the processor running, add the tequila. Put the tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15 to 20 minutes.&#xD;&#xA;&#xD;&#xA;Heat an electric nonstick griddle to 375 degrees F.&#xD;&#xA;&#xD;&#xA;Brush the griddle with the olive oil. Cook the fillets until just cooked through and opaque about 3 to 4 minutes per side. Cut into strips and serve in warm tortillas with crema, shredded red cabbage and lime wedges.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/fish-taco-recipe/index.html" />
  <row Id="5443" PostHistoryTypeId="2" PostId="3027" RevisionGUID="a483d138-76dd-4992-852e-ab372bbe3f58" CreationDate="2010-07-23T19:20:12.507" UserId="67" Text="**US : jam/jelly/preserves/etc**&#xD;&#xA;&#xD;&#xA;In the US, there are specific definitions from the Food &amp; Drug Administration on what can be labeled as jam, jelly, etc.&#xD;&#xA;&#xD;&#xA;From [CookingLight.com][1], but preserved here in case of link rot:&#xD;&#xA;&#xD;&#xA;* **Jelly** is a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as an acid to maintain a consistent texture. Jelly is firm and will hold its shape (it 'shakes'). Generally, jelly contains no pieces of fruit, although specialty jellies, like pepper jelly, may include pieces of jalapeño or other pepper. &#xD;&#xA;&#xD;&#xA;* **Jam** is made from crushed or chopped fruit cooked with sugar, and often pectin and lemon juice. Jam can be a purée of fruit or have a soft pulp, but it does not contain chunks of fruit. &#xD;&#xA;&#xD;&#xA;* **Preserves** are fruit cooked with sugar to the point where large chunks of fruit or whole fruit, such as berries, are suspended in a syrup base. The texture of preserves is not smooth like jelly or jam. &#xD;&#xA;&#xD;&#xA;* **Marmalade** is a soft jelly, often citrus-based, that includes both the flesh and peel of the fruit suspended throughout the jelly base. The bitterness of the peel offsets the sweetness of the jelly. &#xD;&#xA;&#xD;&#xA;* **Conserve** is a mixture of more than one fruit, often with added nuts and raisins, that is cooked until it becomes thick. It is used as a spread for breads, pastries and meats, and in the latter use is closest to chutney.&#xD;&#xA;&#xD;&#xA;* **Chutney** is a spiced condiment of Indian origin (chatni is the Hindi word for strongly spiced) made of fruit or vegetables. It is typically served as an accompaniment to food, not as a spread. The spice level can range from mild to hot, and the consistency from a fine relish to a preserve or conserve. Fruit chutney consists of chopped fruit, vinegar, spices and sugar cooked into a chunky sweet-tart-spicy mix: according to one explanation, it 'blurs the Western distinction between preserves and pickles.' &#xD;&#xA;&#xD;&#xA;* **Fruit Butter**, such as apple butter or prune butter, is fruit purée or pulp combined with sugar, lemon juice and spices, slowly cooked down to a smooth consistency. The 'butter' refers to its spreadability: there is no actual butter in the product. &#xD;&#xA;&#xD;&#xA;* **Fruit Curd** is a creamy spread made with sugar, eggs and butter, generally flavored with citrus juice and zest. &#xD;&#xA;&#xD;&#xA;* **Fruit Spread** is generally a reduced-calorie product made with fruit juice concentrate and low-calorie sweeteners replacing all or part of the sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://community.cookinglight.com/showthread.php?t=85748" />
  <row Id="5444" PostHistoryTypeId="16" PostId="3027" RevisionGUID="a483d138-76dd-4992-852e-ab372bbe3f58" CreationDate="2010-07-23T19:20:12.507" UserId="-1" />
  <row Id="5445" PostHistoryTypeId="5" PostId="146" RevisionGUID="d012d57a-4859-4480-be0b-5dbd47f81e94" CreationDate="2010-07-23T19:25:39.810" UserId="61" Comment="added 221 characters in body" Text="Personally I think the best way to store fresh herbs is to use a small herb garden. I just planted one and found it very useful for things like thyme, rosemary, and parsley. &#xD;&#xA;&#xD;&#xA;If you don't have room for a small herb garden then a plastic bag in the fridge is usually the next best thing. &#xD;&#xA;&#xD;&#xA;**Update**: Cool [link on popular mechanics][1] on growing a garden in 5 gallon drywall buckets. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.popularmechanics.com/home/improvement/lawn-garden/drywall-bucket-flower-pot-garden?click=pm_news" />
  <row Id="5446" PostHistoryTypeId="2" PostId="3028" RevisionGUID="6ca8d67e-fe4f-4e89-8170-401fa0360f56" CreationDate="2010-07-23T19:34:29.010" UserId="145" Text="Here's a picture of some raw ground beef so you can see for yourself.  Basically beef that has been run through a meat grinder, great for making taco meat, hamburgers, and the like.&#xD;&#xA;&#xD;&#xA;![Ground Beef][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img717.imageshack.us/img717/8660/groundbeefraw2.jpg" />
  <row Id="5447" PostHistoryTypeId="2" PostId="3029" RevisionGUID="995dd488-929f-4f44-b615-0301788eb014" CreationDate="2010-07-23T19:34:52.160" UserId="982" Text="In this case, with this marinade, I would say water should work pretty well. It won't be as floral, but it will still taste pretty good! Nobody will notice that the tequila is missing unless you tell them.&#xD;&#xA;&#xD;&#xA;If you want to change the flavor a bit, but 'juice it up' for the tilapia since you've lost the tequila flavor, I would recommend adding some preserved lemons in. Of course, those take a long time to make, so this might not be very practical for you, but preserved lemons have a fantastic and interesting flavor that would go nicely here." />
  <row Id="5448" PostHistoryTypeId="2" PostId="3030" RevisionGUID="d54ed7c2-0658-4103-b9d3-7a580fae4a2b" CreationDate="2010-07-23T20:00:33.190" UserId="1019" Text="I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible.  What techniques can I use to cool the cubes, and how long will they take to cool down?" />
  <row Id="5449" PostHistoryTypeId="1" PostId="3030" RevisionGUID="d54ed7c2-0658-4103-b9d3-7a580fae4a2b" CreationDate="2010-07-23T20:00:33.190" UserId="1019" Text="Cooling melted sugar quickly" />
  <row Id="5450" PostHistoryTypeId="3" PostId="3030" RevisionGUID="d54ed7c2-0658-4103-b9d3-7a580fae4a2b" CreationDate="2010-07-23T20:00:33.190" UserId="1019" Text="&lt;sugar&gt;" />
  <row Id="5451" PostHistoryTypeId="2" PostId="3031" RevisionGUID="c272ec2b-c92d-4324-8ed5-c5b1df3a1123" CreationDate="2010-07-23T20:05:58.373" UserId="60" Text="How exactly are you making them? This might affect the answer.&#xD;&#xA;&#xD;&#xA;I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact number.&#xD;&#xA;&#xD;&#xA;In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds." />
  <row Id="5452" PostHistoryTypeId="5" PostId="3031" RevisionGUID="ccacac14-fbd7-4699-af84-5b68d3ba0696" CreationDate="2010-07-23T20:26:51.723" UserId="60" Comment="deleted 2 characters in body" Text="How exactly are you making them? This might affect the answer.&#xD;&#xA;&#xD;&#xA;I assume you're using some sort of mold. If that's the case, plunge the mold into an ice bath, but don't completely submerge it. Assuming your mold is metal (molten sugar is hot!) they will cool rather rapidly although I can't give you an exact time.&#xD;&#xA;&#xD;&#xA;In general, an ice bath is the way to go for rapid cooling. You could get it a little cooler by adding a generous dose of salt to the ice bath, but meh I think you'll only shave a few seconds." />
  <row Id="5453" PostHistoryTypeId="2" PostId="3032" RevisionGUID="1331ab79-9f8e-44e3-865a-74e49009432f" CreationDate="2010-07-23T20:34:55.153" UserId="60" Text="I've used this [palm sugar caramel] recipe before without problems. It uses about 25% honey as well as the sugar.&#xD;&#xA;&#xD;&#xA;* 17oz palm sugar&#xD;&#xA;* 4.25 oz Honey&#xD;&#xA;* 14 oz heavy cream&#xD;&#xA;&#xD;&#xA;As soon as the sugars get to 320 F (160 C), take the pan off the heat and deglaze it with the cream. If you let it sit on the heat any longer, _it will burn_. After adding the cream simply cook it again until it reaches 250 F (122 C). Then, remove it from the heat, pour it into your prepared form, and let it cool to room temperature.&#xD;&#xA;&#xD;&#xA;[palm sugar caramel]: http://www.myfoodgeek.com/2007/03/14/palm-sugar-caramels/" />
  <row Id="5454" PostHistoryTypeId="5" PostId="3032" RevisionGUID="ec268d6a-35a0-4e00-a9fc-10ee756b9526" CreationDate="2010-07-23T20:53:55.450" UserId="60" Comment="added 7 characters in body; edited body" Text="I've used this [palm sugar caramel recipe] before without problems. It uses about 25% honey as well as the sugar.&#xD;&#xA;&#xD;&#xA;* 17oz palm sugar&#xD;&#xA;* 4.25 oz Honey&#xD;&#xA;* 14 oz heavy cream&#xD;&#xA;&#xD;&#xA;As soon as the sugars get to 320 ℉ (160 ℃), take the pan off the heat and deglaze it with the cream. If you let it sit on the heat any longer, _it will burn_. After adding the cream simply cook it again until it reaches 250 ℉ (122 ℃). Then, remove it from the heat, pour it into your prepared form, and let it cool to room temperature.&#xD;&#xA;&#xD;&#xA;[palm sugar caramel recipe]: http://www.myfoodgeek.com/2007/03/14/palm-sugar-caramels/" />
  <row Id="5455" PostHistoryTypeId="2" PostId="3033" RevisionGUID="89728d9a-612d-4b26-8238-30d9adfe394e" CreationDate="2010-07-23T20:54:34.637" UserId="1319" Text="Please don't bother EVER buying &quot;cooking wine&quot;. This is simply nasty cheap wine that has a bunch of preservatives added. " />
  <row Id="5456" PostHistoryTypeId="2" PostId="3034" RevisionGUID="af80b57b-6dd7-4fa2-92bd-f7419f8ac394" CreationDate="2010-07-23T21:31:23.000" UserId="218" Text="I posted this in another thread, but for *white* wine, I always use dry Vermouth. It lasts forever unrefrigerated, doesn't cost much, doesn't sour, and it's a damn fine substitution if I do say so myself. The only time I use anything else is when I plan on using the better part of a bottle, in which case the specific character of the wine is more important. &#xD;&#xA;&#xD;&#xA;Keeping an actual nice white wine? It's not going to happen. Even in a refrigerator it'll be going off within a week of being opened. And crappy &quot;cooking wine&quot; brand wine doesn't even bear consideration.&#xD;&#xA;&#xD;&#xA;Red wines are even worse, because they oxidize rapidly on contact with air, and tend not to be refrigerated at all. I use Sherry in the place of red wine in some dishes, but I tend to use red wine most in stews and braises and there I tend to measure by the bottle." />
  <row Id="5457" PostHistoryTypeId="2" PostId="3035" RevisionGUID="4fdfcb11-c4dd-470f-adbe-32e27a694e10" CreationDate="2010-07-23T22:04:14.527" UserId="218" Text="I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd like to erase with an eggless mousse. &#xD;&#xA;&#xD;&#xA;I've done some experimenting though, and I'm not happy with the results. Can anyone think of a substitution that would hold air and provide the light mousse-y texture, but not be an egg? Can't be corn-based either, due to an additional corn allergy." />
  <row Id="5458" PostHistoryTypeId="1" PostId="3035" RevisionGUID="4fdfcb11-c4dd-470f-adbe-32e27a694e10" CreationDate="2010-07-23T22:04:14.527" UserId="218" Text="Choclate mousse sans eggs" />
  <row Id="5459" PostHistoryTypeId="3" PostId="3035" RevisionGUID="4fdfcb11-c4dd-470f-adbe-32e27a694e10" CreationDate="2010-07-23T22:04:14.527" UserId="218" Text="&lt;eggs&gt;&lt;chocolate&gt;" />
  <row Id="5460" PostHistoryTypeId="2" PostId="3036" RevisionGUID="601e13f3-14e6-472a-8810-98269d8a0294" CreationDate="2010-07-23T22:07:54.913" UserId="43" Text="&lt;a href=&quot;http://www.stilltasty.com&quot;&gt;StillTasty.com&lt;/a&gt; has good instructions for fresh &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/16881&quot;&gt;cilantro&lt;/a&gt; and &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/17879&quot;&gt;parsley&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;BTW: the advice for these 2 happens to be the same but it's not the same for all herbs. For example, here's their advice for &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/16458&quot;&gt;basil&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;Their site has good advice for other herbs and foods as well. The one thing that they do that drives me crazy is disabling highlighting so I can't copy/paste." />
  <row Id="5461" PostHistoryTypeId="4" PostId="3035" RevisionGUID="ef118a06-bfbd-4411-b6d3-87aeb7d97d65" CreationDate="2010-07-23T22:11:45.610" UserId="210" Comment="removed the sans and replced with without to make it clearer for non english (and french) speakers" Text="Chocolate mousse without eggs" />
  <row Id="5462" PostHistoryTypeId="2" PostId="3037" RevisionGUID="d883a7a2-1672-4cba-87c8-dfed597eab9a" CreationDate="2010-07-23T22:12:53.737" UserId="986" Text="I've been pleased with &lt;a href=&quot;http://www.foodnetwork.com/recipes/good-eats/chocolate-mousse-recipe/index.html&quot;&gt;this&lt;/a&gt; Good Eats recipe in the past, which uses whipped cream plus gelatin; have you tried this yet?" />
  <row Id="5463" PostHistoryTypeId="2" PostId="3038" RevisionGUID="5d59c709-d450-4117-989b-3c5e03de03e2" CreationDate="2010-07-23T22:13:29.323" UserId="267" Text="I need to get a coffee grinder, what kind is best?  I have heard that burr mills are better, are they worth the extra cost?  Which ones last longer?" />
  <row Id="5464" PostHistoryTypeId="1" PostId="3038" RevisionGUID="5d59c709-d450-4117-989b-3c5e03de03e2" CreationDate="2010-07-23T22:13:29.323" UserId="267" Text="What kind of coffee grinder is best?" />
  <row Id="5465" PostHistoryTypeId="3" PostId="3038" RevisionGUID="5d59c709-d450-4117-989b-3c5e03de03e2" CreationDate="2010-07-23T22:13:29.323" UserId="267" Text="&lt;coffee&gt;" />
  <row Id="5466" PostHistoryTypeId="2" PostId="3039" RevisionGUID="d867cceb-83a2-4a1e-a9b0-1ce582d3f73b" CreationDate="2010-07-23T22:15:32.800" UserId="60" Text="An egg is such an amazing little thing that it doesn't really have any direct substitutes. To get the lightest eggless mouse possible you'll have to stick to heavy cream, sugar, and chocolate.&#xD;&#xA;&#xD;&#xA;Gently melt 3.5 oz. of dark chocolate over low heat. While that melts, whip together 5 oz. of heavy cream and 1 oz. of sugar until it's foamy. When the chocolate is ready, gently fold it into the whipped cream. Pour it into your serving dishes (serves 4-6) and refrigerate for at least an hour until cool.&#xD;&#xA;&#xD;&#xA;This won't be as rich or as light as mousse made with eggs, but it's still good!" />
  <row Id="5467" PostHistoryTypeId="2" PostId="3040" RevisionGUID="f55a599b-d411-4147-8778-00fafd7ecff2" CreationDate="2010-07-23T22:26:55.877" UserId="633" Text="Try [Hervé This's chocolate Chantilly](http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes).  Water plus chocolate.  Quite stunning." />
  <row Id="5468" PostHistoryTypeId="2" PostId="3041" RevisionGUID="766e034a-2f4b-4939-a87e-e49ee34f9bad" CreationDate="2010-07-23T22:31:58.260" UserId="43" Text="As cheap as possible. I have a $5 grinder from 3 years ago that I still use several times per week. All you need it to do is grind beans. You can spend $20-40 on one, but it will still just grind beans. It will not be exponentially better than a $5-10 one." />
  <row Id="5469" PostHistoryTypeId="2" PostId="3042" RevisionGUID="11d15b98-b904-4af9-8aa7-a5b945b3381b" CreationDate="2010-07-23T22:34:51.893" UserId="155" Text="It depends on what kind of coffee you want to make.  If you are making espresso and you're going with a more expensive machine, you'll want to spend some cash on a nice burr mill grinder as well (this will be able to achieve a more consistent grind and result in tastier espresso.&#xD;&#xA;&#xD;&#xA;If you are just using a drip or a french press and need a coarser grind, then a regular blade grinder will do nicely.  In my experience, you can get a finer final grind from a blade grinder, but it won't be as consistent in the grinding.  For a drip or a french press, this isn't such a big deal.  However, you don't want to grind too much with a blade grinder or you'll burn the beans and mess up the taste of the coffee." />
  <row Id="5470" PostHistoryTypeId="2" PostId="3043" RevisionGUID="93fb282b-f77b-4d98-8f84-e5dc7cbc98bf" CreationDate="2010-07-23T22:36:59.753" UserId="364" Text="Basil: Make sure the leaves are dry! Use a papertowel to dry them off. Then, trim the end of each stem, and put the basil in a glass of water. Avoid having any leaves below the waterline. Change the water regularly. Keep it at room temperature.&#xD;&#xA;&#xD;&#xA;Parsley and Cilantro: Same instructions except refrigerate with a baggie loosely over the herbs. Be sure they're not in an area of the fridge that gets extremely cold. &#xD;&#xA;&#xD;&#xA;Rosemary: Wrap in a damp towel, and put it inside a baggie in the refrigerator.&#xD;&#xA;&#xD;&#xA;However you store them, be sure to clean them up again after you get them out for use. Remove any yellowed leaves, give them fresh water, and make sure there's no leaves below the water line.  &#xD;&#xA;&#xD;&#xA;As others have mentioned, for longer storage, you can freeze herbs if longer storage time is needed. " />
  <row Id="5471" PostHistoryTypeId="5" PostId="139" RevisionGUID="804510a5-59da-40b9-8348-7fa0e5dbc176" CreationDate="2010-07-23T22:37:25.557" UserId="364" Comment="Spelling: wether --&gt; whether" Text="What is the best way to store fresh herbs like parsley or cilantro?  I find I have about the same luck with them whether they are left in a plastic bag or I put them in a cup of water." />
  <row Id="5472" PostHistoryTypeId="2" PostId="3044" RevisionGUID="c8a1248f-0855-44d1-a79c-0c611280f123" CreationDate="2010-07-23T22:37:47.973" UserId="266" Text="It sounds like this is for home use, if it were for a coffee shop, you need a burr mill so you can get all the coffee ground uniformly and to be able to vary the grind.&#xD;&#xA;&#xD;&#xA;For home use, a burr mill gives you that same uniformity and control over the grind, but they do sometimes need the wheels replaced and they're typically more money.  You might be able to use one of the cheaper rotating blade grinders, but you can't get a good medium or coarse grind with them, and you won't get a uniform grind.  If you always want a fine grind, they can be good enough." />
  <row Id="5473" PostHistoryTypeId="6" PostId="3035" RevisionGUID="fe58c3b6-9472-4832-9147-f17a69679d27" CreationDate="2010-07-23T22:38:10.737" UserId="60" Comment="edited tags" Text="&lt;eggs&gt;&lt;chocolate&gt;&lt;mousse&gt;" />
  <row Id="5474" PostHistoryTypeId="5" PostId="2967" RevisionGUID="6cb8aaf8-7a99-4ec1-b0ef-f54d393aebb9" CreationDate="2010-07-23T22:46:41.847" UserId="1229" Comment="expanded the answer" Text=" - Any kind of milk should be good.&#xD;&#xA; - Homogenized milk doesn't make any difference; you make curds because you add a food acid.&#xD;&#xA; - Citric acid is contained in lemons; you can also use vinegar, or even yogurt.&#xD;&#xA; - Paneer is typical of countries like India (northern India), Pakistan, and Bangladesh. All those countries use different methods to obtain paneer. For example, in some countries the curds are kept under a heavy weight for less time, and the paneer becomes fluffier.&#xD;&#xA;&#xD;&#xA;I forgot the main question, which was how to make paneer.&#xD;&#xA;&#xD;&#xA; - Hot the milk, and add the food acid to make curds.&#xD;&#xA; - Dry the curds in cheesecloth, and press out the excess of liquid.&#xD;&#xA; - Put the paneer in chilled water for 1 − 2 hours." />
  <row Id="5475" PostHistoryTypeId="2" PostId="3045" RevisionGUID="b0aa1759-19f8-4143-853e-c6c1d5a093f3" CreationDate="2010-07-23T22:50:26.400" UserId="1363" Text="Yeah, I would agree with the people in the comments, and make the assumption that it had to do with concentrating the ethylene gas from the bananas." />
  <row Id="5476" PostHistoryTypeId="2" PostId="3046" RevisionGUID="e9edd178-87a2-464c-ae43-d8b45d79173d" CreationDate="2010-07-23T22:52:08.377" UserId="203" Text="I'm surprised this simple cliche answer isn't here yet, so here we go:&#xD;&#xA;&#xD;&#xA;&quot;If you wouldn't drink it, don't cook with it.&quot;&#xD;&#xA;&#xD;&#xA;This can apply both to which wine to buy and to if that week old bottle is still ok to use." />
  <row Id="5477" PostHistoryTypeId="2" PostId="3047" RevisionGUID="4f972585-e3c7-43b7-b6f4-4c6ae0cdb754" CreationDate="2010-07-23T23:02:51.747" UserId="60" Text="I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know what I'm on about.&#xD;&#xA;&#xD;&#xA;So, I am a _huge_ fan of [General Tso's chicken][1]. I grew up on the east coast of the USA in the DC/VA area. Every dish of General Tso's was more or less the same: breaded deep fried chicken, a spicy, thick, reddish brown sauce with a hint of sweetness, chili peppers, sesame seed, and  broccoli.&#xD;&#xA;&#xD;&#xA;Since moving to Chicago I have been unable to find this style of General Tso's. Out here the sauce is runny, brown, sickly sweet, and barely spicy. They also put all kinds of random crap (vegetables) that I don't want in there. I've tried this dish in L.A., Seattle, and Phoenix and it's all similarly gross. I've even had one where the chicken wasn't breaded!&#xD;&#xA;&#xD;&#xA;The dish I want to know how to make looks like this:&#xD;&#xA;&#xD;&#xA;![General Tso's Chicken][2]&#xD;&#xA;&#xD;&#xA;I realize D.C./VA is a rather specific area, but since this dish originated in New York City, I _imagine_ that it didn't get butchered much migrating 200 miles south. So, while I haven't had NYC General Tso's I imagine that it's quite similar, or at least much closer than the mess I have out here in the midwest.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/General_Tso's_chicken&#xD;&#xA;  [2]: http://localhostr.com/files/4a898e/General_Tsos_Chicken-1.29101539_std.JPG" />
  <row Id="5478" PostHistoryTypeId="1" PostId="3047" RevisionGUID="4f972585-e3c7-43b7-b6f4-4c6ae0cdb754" CreationDate="2010-07-23T23:02:51.747" UserId="60" Text="How do you make General Tso's chicken as generally found in the Eastern USA?" />
  <row Id="5479" PostHistoryTypeId="3" PostId="3047" RevisionGUID="4f972585-e3c7-43b7-b6f4-4c6ae0cdb754" CreationDate="2010-07-23T23:02:51.747" UserId="60" />
  <row Id="5480" PostHistoryTypeId="2" PostId="3048" RevisionGUID="af282667-c709-4d7e-be43-7cbd3df26251" CreationDate="2010-07-23T23:07:01.757" UserId="364" Text="I recently made and canned blueberry jam for the first time, using [this recipe and canning instructions][1]. &#xD;&#xA;&#xD;&#xA;I filled all my jars &amp; canned them, but there was a little jam left in the pot. It was a bit grainy, but I thought it was just from being the last bit in the pot. &#xD;&#xA;&#xD;&#xA;I just opened one of the jars, though, and the jam inside is grainy as well. &#xD;&#xA;&#xD;&#xA;Does anyone have any idea what I might have done wrong?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can_07/blueberry_spice_jam.html" />
  <row Id="5481" PostHistoryTypeId="1" PostId="3048" RevisionGUID="af282667-c709-4d7e-be43-7cbd3df26251" CreationDate="2010-07-23T23:07:01.757" UserId="364" Text="Why is my blueberry jam grainy?" />
  <row Id="5482" PostHistoryTypeId="3" PostId="3048" RevisionGUID="af282667-c709-4d7e-be43-7cbd3df26251" CreationDate="2010-07-23T23:07:01.757" UserId="364" Text="&lt;food-preservation&gt;&lt;canning&gt;&lt;jam&gt;&lt;blueberries&gt;" />
  <row Id="5483" PostHistoryTypeId="2" PostId="3049" RevisionGUID="6c01fc96-bb6b-415d-8c27-68e7ccf3c502" CreationDate="2010-07-23T23:12:20.843" UserId="788" Text="Definitely a flavor impact. I've made it a few times at home and with skim you end up with pretty much flavorless, translucent milk protein. Pretty bland.&#xD;&#xA;&#xD;&#xA;Either way, without the right amount of salt and re-added cream or half-and-half it will taste pretty bland regardless of fat content from my experience. It's also really easy to over salt.&#xD;&#xA;&#xD;&#xA;Thinking through it further to completion, if you're re-adding something like cream or half-and-half the original fat in the source milk will be negligible compared to the additives before serving. (Unless, again, you're simply going for a solid brick of milk solids.)&#xD;&#xA;&#xD;&#xA;I cannot cite anything saying a change in the fat of the source milk will produce more, less, or the same amount. I'd imagine you'd have more *mass* left over, but as for the effective amount of cottage cheese I'd say that primarily depends on the amount of milk proteins and that should have no bearing on the fat content left in the milk used." />
  <row Id="5484" PostHistoryTypeId="2" PostId="3050" RevisionGUID="40547d7e-5315-4e45-84bd-9fb5b791b77d" CreationDate="2010-07-23T23:20:24.683" UserId="60" Text="Were your blueberries grainy? I occasionally get a pint that have a grainy texture. I've heard that this means they aren't quite fresh, but they usually taste just fine despite the texture. I'm not sure if this particular graininess translates to a jam though.&#xD;&#xA;&#xD;&#xA;Jam can also get grainy from sugar that isn't fully dissolved. This can happen more easily with larger batches, since the fruit can start to boil before the sugar is fully dissolved.&#xD;&#xA;&#xD;&#xA;For your particular recipe, perhaps a more thorough stirring after adding the sugar would help. You should be able to turn the heat down once you add the sugar so that you can stir it thoroughly before going back to high heat to boil for that 1 minute." />
  <row Id="5485" PostHistoryTypeId="2" PostId="3051" RevisionGUID="5f494f66-5b60-4727-9bc2-88cf4a408edb" CreationDate="2010-07-23T23:21:01.407" UserId="446" Text="A double boiler will heat more evenly, and you can turn down the heat on the eye as low as you want as long as you are still producing steam, and cooking the flan in a water bath will also chill the heat out.  To my knowledge, palm sugar has a low melt point and high burn point with the only real diffrence the fact that it has more non water soluble bits that processed white sugar. Not a pastry chef though, and I have rarely used the stuff myself (mainly due to cost issues)" />
  <row Id="5486" PostHistoryTypeId="6" PostId="3047" RevisionGUID="81218d35-d9d7-42bf-9d39-cc6d24aae58f" CreationDate="2010-07-23T23:29:22.140" UserId="60" Comment="edited tags" Text="&lt;chicken&gt;" />
  <row Id="5487" PostHistoryTypeId="2" PostId="3052" RevisionGUID="b01c13ff-25a2-4517-a2dd-da60dbf66787" CreationDate="2010-07-23T23:47:06.900" UserId="164" Text="There are many causes for the jam being grainy, but most commonly, as @hobodave suggested, is due to inadequate dissolution of sugar.&#xD;&#xA;&#xD;&#xA;The test is simple. Get some jam into a bowl, add a little bit of water, stir, does it resolve the problem? If yes, then it *is* a dissolution problem. There, you may want to change the method of making that jam -- if your blueberry, is, for example, containing more sugar than the recipe-maker's blueberry had... or if the measuring cup is broken (j/k).&#xD;&#xA;&#xD;&#xA;If you can tolerate the current batch, I think there is little to do to 'save' it by adding water/reheating as these destroy flavors." />
  <row Id="5488" PostHistoryTypeId="2" PostId="3053" RevisionGUID="eed72f0a-3f00-4b15-9da6-b239c898d5ee" CreationDate="2010-07-23T23:59:33.600" UserId="1364" Text="ive heard that its ok to eat this but i think it tastes gross. are you really supposed to?" />
  <row Id="5489" PostHistoryTypeId="1" PostId="3053" RevisionGUID="eed72f0a-3f00-4b15-9da6-b239c898d5ee" CreationDate="2010-07-23T23:59:33.600" UserId="1364" Text="Are you supposed to eat the rind of Brie cheese?" />
  <row Id="5490" PostHistoryTypeId="3" PostId="3053" RevisionGUID="eed72f0a-3f00-4b15-9da6-b239c898d5ee" CreationDate="2010-07-23T23:59:33.600" UserId="1364" Text="&lt;cheese&gt;" />
  <row Id="5491" PostHistoryTypeId="5" PostId="3053" RevisionGUID="9cbbb473-9723-48f7-be0d-4402a832c9f8" CreationDate="2010-07-24T00:03:32.797" UserId="60" Comment="grammar hammer" Text="I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?" />
  <row Id="5492" PostHistoryTypeId="2" PostId="3054" RevisionGUID="35709683-393e-4cda-8850-fa713218c4b2" CreationDate="2010-07-24T00:05:34.303" UserId="218" Text="You don't have to, but I think it adds to the texture and gives an interesting counterpoint to the cheese. &#xD;&#xA;&#xD;&#xA;If you're doing baked brie in puff pastry, however, I'd recommend shaving it down so that its thinner...the extra layer gets a little weird, makes people struggle with it." />
  <row Id="5493" PostHistoryTypeId="2" PostId="3055" RevisionGUID="dc72bcb7-a5e4-4ba0-ab40-5e7769d820ff" CreationDate="2010-07-24T00:05:42.010" UserId="60" Text="It's a personal preference. It's certainly edible, and it won't hurt you. I find the texture a little weird. Generally you can eat the rind of almost any cheese. However, make sure you're not mistaking a wax coating for rind." />
  <row Id="5494" PostHistoryTypeId="5" PostId="3034" RevisionGUID="b22b9c2d-87eb-4613-9086-d06cfb73983b" CreationDate="2010-07-24T00:07:33.160" UserId="218" Comment="deleted 37 characters in body" Text="For *white* wine, I always use dry Vermouth. It lasts forever unrefrigerated, doesn't cost much, doesn't sour, and it's a damn fine substitution if I do say so myself. The only time I use anything else is when I plan on using the better part of a bottle, in which case the specific character of the wine is more important. &#xD;&#xA;&#xD;&#xA;Keeping an actual nice white wine? It's not going to happen. Even in a refrigerator it'll be going off within a week of being opened. And crappy &quot;cooking wine&quot; brand wine doesn't even bear consideration.&#xD;&#xA;&#xD;&#xA;Red wines are even worse, because they oxidize rapidly on contact with air, and tend not to be refrigerated at all. I use Sherry in the place of red wine in some dishes, but I tend to use red wine most in stews and braises and there I tend to measure by the bottle." />
  <row Id="5495" PostHistoryTypeId="5" PostId="3030" RevisionGUID="c00f1183-02de-4ea1-9bb6-bc25177a309e" CreationDate="2010-07-24T00:20:59.857" UserId="1019" Comment="added 195 characters in body; added 69 characters in body" Text="I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible.  What techniques can I use to cool the cubes, and how long will they take to cool down?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;These are being made in an aluminum mold that I did not build.  They are made from plain white sugar and about 6 dozen will be made.  There are enough molds to make them all at once.  They are being used to prop raise a large thin cake off of a table." />
  <row Id="5496" PostHistoryTypeId="2" PostId="3056" RevisionGUID="e2381f31-6658-4099-98d8-05a8cd67600c" CreationDate="2010-07-24T00:24:49.990" UserId="1364" Text="putting them in ice water like hobodave says will be fast. another benefit is the fast cooling will stop crystals from forming" />
  <row Id="5497" PostHistoryTypeId="5" PostId="3056" RevisionGUID="e429e781-6fce-4e8e-b2ed-f23c24df4ea9" CreationDate="2010-07-24T00:27:21.203" UserId="60" Comment="shift key ftw" Text="Putting them in ice water like hobodave says will be fast. Another benefit is the fast cooling will stop crystals from forming." />
  <row Id="5498" PostHistoryTypeId="2" PostId="3057" RevisionGUID="9b19c439-efd9-47fe-a625-e230efe19bca" CreationDate="2010-07-24T00:30:49.743" UserId="285" Text="I want to make some ice cubes that are large (1&quot; on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowly, and clear and cubical because I think it looks nice. When I make ice in the freezer, it's always cloudy. Any ideas?" />
  <row Id="5499" PostHistoryTypeId="1" PostId="3057" RevisionGUID="9b19c439-efd9-47fe-a625-e230efe19bca" CreationDate="2010-07-24T00:30:49.743" UserId="285" Text="How to make large clear ice cubes" />
  <row Id="5500" PostHistoryTypeId="3" PostId="3057" RevisionGUID="9b19c439-efd9-47fe-a625-e230efe19bca" CreationDate="2010-07-24T00:30:49.743" UserId="285" Text="&lt;freezing&gt;&lt;beverage&gt;" />
  <row Id="5501" PostHistoryTypeId="2" PostId="3058" RevisionGUID="026908db-ec26-40da-ad54-9a69e595bc33" CreationDate="2010-07-24T00:33:31.597" UserId="557" Text="I like it fine; on good cheeses it seems like that outer layer has a lot of interesting flavor. I love it when at things like industry conference buffets thrown by giant rich corporations the good (or great) brie rinds gets mostly left behind for me :-)&#xD;&#xA;&#xD;&#xA;If you don't like the taste of it, don't eat it. I suggest adopting that policy as a general rule. You might consider using the rinds with other old cheese nubs from your fridge to make cheese spreads/dips (food-processored with some white wine, a little salt, maybe mustard, etc)." />
  <row Id="5502" PostHistoryTypeId="2" PostId="3059" RevisionGUID="fb8ef95a-3f20-4bfb-8a90-68c8b30354bf" CreationDate="2010-07-24T00:34:24.653" UserId="1208" Text="I don't know if [this](http://chinesefood.about.com/od/poultryreceo/r/generaltso.htm) is the right recipe, as I have only had General Tso's chicken by this recipe and in a small town in upstate NY, but it tasted good to me.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5503" PostHistoryTypeId="2" PostId="3060" RevisionGUID="7e90e13f-dd60-4128-8714-2cd76d92f623" CreationDate="2010-07-24T00:35:08.753" UserId="60" Text="The cloudiness is caused primarily by impurities. Use distilled water and boil it twice, letting it cool between each boil. This removes all impurities and will result in clear ice. The second boil may be unnecessary, but it can't hurt. Make sure you keep the pot covered while it cools." />
  <row Id="5504" PostHistoryTypeId="2" PostId="3061" RevisionGUID="33c38d9f-f8ef-480e-9d86-434730af5d20" CreationDate="2010-07-24T00:51:55.443" UserId="285" Text="The folks at America's Test Kitchen did a [review of coffee grinders][1] and found that the burr mills didn't result in superior consistency to blade grinders.&#xD;&#xA;&#xD;&#xA;They found that if you stop grinding every now and then and shake the coffee grinder and grind for a total of 25-30 seconds, you get the best results.&#xD;&#xA;&#xD;&#xA;From the video review: &#xD;&#xA;&#xD;&#xA;&gt; &quot;Lots of people said that these blade&#xD;&#xA;&gt; grinders chop the beans unevenly. They&#xD;&#xA;&gt; also said they heat up the beans more&#xD;&#xA;&gt; because of the friction and that&#xD;&#xA;&gt; degraded the flavor of coffee. I had&#xD;&#xA;&gt; dozens of people tasting this coffee&#xD;&#xA;&gt; and no one picked up flavor&#xD;&#xA;&gt; differences between the blade-ground&#xD;&#xA;&gt; and the burr-ground. There were&#xD;&#xA;&gt; differences in the body but not the&#xD;&#xA;&gt; flavor... and we found a way to use&#xD;&#xA;&gt; the blade grinders to match that&#xD;&#xA;&gt; body.&#xD;&#xA;&#xD;&#xA;From the text review:&#xD;&#xA;&#xD;&#xA;&gt; &quot;We found we could improve the evenness of the blade grind either by grinding in short, quick bursts, with stops in between to shake the grinder to redistribute the grounds, or by shaking the grinder as it ground, much as you would a martini in a cocktail shaker.&quot;&#xD;&#xA;&#xD;&#xA;Their favorite was the Capresso Cool Grind, Model 501. &#xD;&#xA;&#xD;&#xA;They did note that you will need a burr grinder for espresso.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com/equipment-reviews/detail.php?docid=10235" />
  <row Id="5505" PostHistoryTypeId="2" PostId="3062" RevisionGUID="b436549f-807e-4e7c-9127-5c4e6b5224ba" CreationDate="2010-07-24T00:52:08.627" UserId="99" Text="I read in this question: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta that adding an acid like lemon juice to water you're cooking pasta in will help keep it starchy. &#xD;&#xA;&#xD;&#xA;My wife is gluten intolerant, so we make quinoa pasta. Will this same trick work for non wheat pasta?" />
  <row Id="5506" PostHistoryTypeId="1" PostId="3062" RevisionGUID="b436549f-807e-4e7c-9127-5c4e6b5224ba" CreationDate="2010-07-24T00:52:08.627" UserId="99" Text="Will adding lemonjuice to non wheat pastas make them starchier?" />
  <row Id="5507" PostHistoryTypeId="3" PostId="3062" RevisionGUID="b436549f-807e-4e7c-9127-5c4e6b5224ba" CreationDate="2010-07-24T00:52:08.627" UserId="99" Text="&lt;substitutions&gt;&lt;pasta&gt;&lt;boiling&gt;&lt;quinoa&gt;&lt;starch&gt;" />
  <row Id="5508" PostHistoryTypeId="2" PostId="3063" RevisionGUID="8747b2b3-8253-42a9-892a-381d4203ed02" CreationDate="2010-07-24T00:55:48.710" UserId="557" Text="I'm not a chemist but I'm pretty sure it has to do with the things that happen to starches in general. In particular, the chemistry isn't about the wheat gluten, it's about starch. Thus, if you feel your quinoa pasta is coming out too gummy or mushy on the outside, you might try it. (If your pasta is already mushy or gummy, how much worse could it get?)&#xD;&#xA;&#xD;&#xA;I use vinegar in pasta water with Barilla Plus, which has a lot of wheat but also other stuff, and it causes no problems. I will also say that with really good pasta like that it's a little hard to tell the difference. I have a box of fancy Italian super-starchy pasta that I should try it on." />
  <row Id="5509" PostHistoryTypeId="2" PostId="3064" RevisionGUID="e062b60a-872f-470b-96d9-3b1335698693" CreationDate="2010-07-24T01:06:59.917" UserId="243" Text="[Wired Magazine had a recent guide on how to make crystal clear ice][1]. I'm copying it here since the article says it's under Creative Commons license:&#xD;&#xA;&#xD;&#xA;**Go Big**&#xD;&#xA;Ditch the ice tray and use a large vessel like a thick plastic bowl or, better yet, an insulated cooler. Fill it with water and stow it in the freezer. &#xD;&#xA;&#xD;&#xA; &#xD;&#xA;**Wait**&#xD;&#xA;The H2O can take a day or so to solidify. Remove the mini berg when it’s solid on the outside but still has a liquid core. &#xD;&#xA;&#xD;&#xA;**Drain**&#xD;&#xA;With an ice pick, bread knife, or screwdriver, make a hole to release the trapped water. &#xD;&#xA;&#xD;&#xA;**Segment**&#xD;&#xA;Score a grid onto the slab of ice, then pry it apart into cubes - the ice should break cleanly along the seams. Bigger cubes are ideal because they melt more slowly. &#xD;&#xA;&#xD;&#xA;Contributed by Camper English &#xD;&#xA;&#xD;&#xA;  [1]: http://howto.wired.com/wiki/Make_Crystal_Clear_Ice" />
  <row Id="5510" PostHistoryTypeId="5" PostId="3048" RevisionGUID="f8425c9a-8805-4c02-81a8-5d6fd9cbb2d5" CreationDate="2010-07-24T01:21:14.953" UserId="364" Comment="Added clarification." Text="I recently made and canned blueberry jam for the first time, using [this recipe and canning instructions][1]. &#xD;&#xA;&#xD;&#xA;I filled all my jars &amp; canned them, but there was a little jam left in the pot. It was a bit grainy, but I thought it was just from being the last bit in the pot. &#xD;&#xA;&#xD;&#xA;I just opened one of the jars, though, and the jam inside is grainy as well. &#xD;&#xA;&#xD;&#xA;Does anyone have any idea what I might have done wrong?&#xD;&#xA;&#xD;&#xA;EDIT: I don't think it's the sugar. Could something about the pectic make it grainy?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can_07/blueberry_spice_jam.html" />
  <row Id="5511" PostHistoryTypeId="5" PostId="3043" RevisionGUID="4792f09d-127a-4a3b-9238-cfb3ab4175e0" CreationDate="2010-07-24T01:22:26.573" UserId="364" Comment="improved my formatting" Text="**Basil**: Make sure the leaves are dry! Use a papertowel to dry them off. Then, trim the end of each stem, and put the basil in a glass of water. Avoid having any leaves below the waterline. Change the water regularly. Keep it at room temperature.&#xD;&#xA;&#xD;&#xA;**Parsley and Cilantro**: Same instructions except refrigerate with a baggie loosely over the herbs. Be sure they're not in an area of the fridge that gets extremely cold. &#xD;&#xA;&#xD;&#xA;**Rosemary**: Wrap in a damp towel, and put it inside a baggie in the refrigerator.&#xD;&#xA;&#xD;&#xA;However you store them, be sure to clean them up again after you get them out for use. Remove any yellowed leaves, give them fresh water, and make sure there's no leaves below the water line.  &#xD;&#xA;&#xD;&#xA;As others have mentioned, for longer storage, you can freeze herbs if longer storage time is needed. " />
  <row Id="5512" PostHistoryTypeId="2" PostId="3065" RevisionGUID="8cabc0f2-98b0-4cd5-b659-fbca6ef4b651" CreationDate="2010-07-24T01:29:29.567" UserId="43" Text="An additional note from &lt;a href=&quot;http://en.wikipedia.org/wiki/Stock_%28food%29&quot;&gt;Wikipedia&lt;/a&gt;:&#xD;&#xA;&#xD;&#xA;&gt; Be further aware that in Britain, there is a distinct difference between Broth and Stock, very different to U.S. definitions: A Stock is a thin liquid made by simmering raw ingredients until all the taste has been retrieved from them, finalised by sieving to get a result that is a liquid alone." />
  <row Id="5513" PostHistoryTypeId="6" PostId="3057" RevisionGUID="91469fec-9b5d-4f77-b3fa-7aeb6a46ce62" CreationDate="2010-07-24T01:30:39.487" UserId="285" Comment="edited tags" Text="&lt;freezing&gt;&lt;beverage&gt;" />
  <row Id="5514" PostHistoryTypeId="5" PostId="3038" RevisionGUID="a4537385-a541-4867-8ee0-7eb039e5b254" CreationDate="2010-07-24T01:33:40.667" UserId="364" Comment="Grammar: corrected improperly joined independent clauses." Text="I need to get a coffee grinder.  What kind is best?  I have heard that burr mills are better; are they worth the extra cost?  Which ones last longer?" />
  <row Id="5515" PostHistoryTypeId="6" PostId="3038" RevisionGUID="a4537385-a541-4867-8ee0-7eb039e5b254" CreationDate="2010-07-24T01:33:40.667" UserId="364" Comment="Grammar: corrected improperly joined independent clauses." Text="&lt;equipment&gt;&lt;coffee&gt;" />
  <row Id="5516" PostHistoryTypeId="5" PostId="403" RevisionGUID="74863abc-4281-49ec-9c93-6a635ac75c66" CreationDate="2010-07-24T02:07:34.127" UserId="364" Comment="Grammar correction to final sentence." Text="Whenever I boil pasta (specifically spaghetti), it always sticks to itself before I'm ready to use it. What can I do to avoid this without it becoming mushy (which happens if I keep it in the water)?&#xD;&#xA;&#xD;&#xA;Of course, if I happen to have the sauce done by the time the pasta is ready *and* am ready to serve it, I can immediately add the sauce and it's a moot point. But I inevitably screw up the timing and have the pasta sitting there cooling, and then it becomes impossible to separate..." />
  <row Id="5517" PostHistoryTypeId="5" PostId="3062" RevisionGUID="c5f3d895-293f-4853-b966-a3055f53bbc2" CreationDate="2010-07-24T02:13:51.880" UserId="364" Comment="Spelling: lemonjuice --&gt; lemon juice; non wheat --&gt; non-wheat" Text="I read in this question: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta that adding an acid like lemon juice to water you're cooking pasta in will help keep it starchy. &#xD;&#xA;&#xD;&#xA;My wife is gluten intolerant, so we make quinoa pasta. Will this same trick work for non-wheat pasta?" />
  <row Id="5518" PostHistoryTypeId="4" PostId="3062" RevisionGUID="c5f3d895-293f-4853-b966-a3055f53bbc2" CreationDate="2010-07-24T02:13:51.880" UserId="364" Comment="Spelling: lemonjuice --&gt; lemon juice; non wheat --&gt; non-wheat" Text="Will adding lemon juice to non-wheat pastas make them starchier?" />
  <row Id="5519" PostHistoryTypeId="5" PostId="149" RevisionGUID="af392ea2-6506-401c-bbb0-a1ce334ef302" CreationDate="2010-07-24T02:19:28.497" UserId="364" Comment="Grammar correction." Text="I've heard of &quot;once a month cooking&quot; or &quot;freezer cooking,&quot; where you basically spend a day cooking and fill your freezer with the next month's worth of food. This could especially come in handy when preparing for a baby. (Take-out food gets boring REALLY fast.)&#xD;&#xA;&#xD;&#xA;What are some tips and/or resources for once a month cooking?&#xD;&#xA;&#xD;&#xA;*Edit*: I suppose this need not be for cooking for an entire month *per se*. The idea is cooking in bulk ahead of time." />
  <row Id="5520" PostHistoryTypeId="5" PostId="3014" RevisionGUID="32c7354e-07ac-4241-9c17-58adc8d89161" CreationDate="2010-07-24T02:21:37.977" UserId="364" Comment="Grammar: punctuation corrections." Text="What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying?&#xD;&#xA;&#xD;&#xA;Is it safe and acceptable under some circumstances to filter and keep oil? If so, does it depend on which foods were fried? How long can the filtered oil for be kept for?&#xD;&#xA;&#xD;&#xA;Or, is it never appropriate? If not, are the reasons health or flavour related? or both?" />
  <row Id="5521" PostHistoryTypeId="5" PostId="405" RevisionGUID="a8e781c3-2726-4d72-ba7e-65f9360af622" CreationDate="2010-07-24T02:25:14.333" UserId="364" Comment="Grammar: punctuation corrections." Text="Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought about it. But, living in Japan, I have yet to find it anywhere - supermarkets, import shops, or cheese shops. (Mind you, cheese is a pretty rare thing here, and a delicacy at that.)&#xD;&#xA;&#xD;&#xA;So, being unable to buy it anywhere, what are my options? Is there a substitution I can try, or is it something I can make at home?" />
  <row Id="5522" PostHistoryTypeId="2" PostId="3066" RevisionGUID="405f3b10-0208-41b3-9aa9-9c74066f135b" CreationDate="2010-07-24T02:28:36.633" UserId="364" Text="Joe mentioned tofu as a ricotta substitute when making cannoli; I recommend it for lasagna as well. &#xD;&#xA;&#xD;&#xA;I love my mom's lasagna, and I only found out as an adult that she uses soft tofu instead of ricotta. Now, I do the same. " />
  <row Id="5523" PostHistoryTypeId="5" PostId="3018" RevisionGUID="fed806fc-cdb9-4468-884b-cfcb835fa881" CreationDate="2010-07-24T02:31:12.477" UserId="364" Comment="Changed &quot;is&quot; to &quot;if&quot; in first sentence ... I think that's what the author meant b/c &quot;is&quot; doesn't make sense here. " Text="You can use agave nectar instead of honey or sugar if you modify your recipe a bit by lowering the amount of liquids.   Agave nectar has more water than honey and is sweeter than honey (about 50% sweeter). &#xD;&#xA;&#xD;&#xA;**Honey**&#xD;&#xA;Fructose: 41%,&#xD;&#xA;Glucose: 36%,&#xD;&#xA;Water: 18%&#xD;&#xA;&#xD;&#xA;**Agave nectar**&#xD;&#xA;Fructose: 53%,&#xD;&#xA;Glucose: 15%,&#xD;&#xA;Water: 25%&#xD;&#xA;&#xD;&#xA;As a starting point in modifying the recipe, keep the amount of water fixed by using less agave nectar than honey (amount of agave = 0.72 amount of honey).  Also, dishes made with agave nectar will brown faster than those made with honey because of the agave's higher fructose content.  Start checking a little earlier.  &#xD;&#xA;" />
  <row Id="5524" PostHistoryTypeId="5" PostId="829" RevisionGUID="2bbdd0cb-d60b-44e0-9f63-a172faf8b62e" CreationDate="2010-07-24T02:33:43.657" UserId="364" Comment="Grammar: corrected some punctuation and capitalization." Text="I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherry, which is sometimes used, never was a beverage available in my country. &#xD;&#xA;&#xD;&#xA;So, any thoughts on a possible substitute for rice wine?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5525" PostHistoryTypeId="5" PostId="1366" RevisionGUID="6a8a38dd-bdb5-44f8-9a6b-8e84989b9735" CreationDate="2010-07-24T02:34:39.520" UserId="364" Comment="Grammar: corrected some punctuation and capitalization." Text="Are there any good substitutes for Fish Sauce for cooking Thai food? &#xD;&#xA;&#xD;&#xA;This is due to a severe food allergy (anaphylaxis) to all forms of seafood, so I'm unable to substitute for other fish-based products. " />
  <row Id="5526" PostHistoryTypeId="4" PostId="1366" RevisionGUID="6a8a38dd-bdb5-44f8-9a6b-8e84989b9735" CreationDate="2010-07-24T02:34:39.520" UserId="364" Comment="Grammar: corrected some punctuation and capitalization." Text="What is a good substitute for Fish Sauce?" />
  <row Id="5527" PostHistoryTypeId="6" PostId="81" RevisionGUID="a90d14dd-4f3f-46b4-b88b-e0b97f2b2f60" CreationDate="2010-07-24T02:35:27.867" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;chicken&gt;&lt;pounding&gt;" />
  <row Id="5528" PostHistoryTypeId="5" PostId="54" RevisionGUID="662cdcb9-49bd-462d-a309-f7c4e3b73bf6" CreationDate="2010-07-24T02:35:42.793" UserId="364" Comment="Grammar: punctuation corrections." Text="I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto.  This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong.  I'd like to try making this dish at home, so what is the technique I should use to ensure a tasty final result? " />
  <row Id="5529" PostHistoryTypeId="6" PostId="54" RevisionGUID="662cdcb9-49bd-462d-a309-f7c4e3b73bf6" CreationDate="2010-07-24T02:35:42.793" UserId="364" Comment="Grammar: punctuation corrections." Text="&lt;technique&gt;&lt;rice&gt;&lt;italian-cuisine&gt;&lt;risotto&gt;" />
  <row Id="5530" PostHistoryTypeId="5" PostId="2978" RevisionGUID="b524f242-5d9b-47b9-aafa-09cf94e267df" CreationDate="2010-07-24T02:36:31.920" UserId="364" Comment="Spelling: its --&gt; it's" Text="I have found that fish sticks and potatoes/pasta, which I like to eat because it's fast and easy to make, is kind of dry.&#xD;&#xA;&#xD;&#xA;Does anyone have any good tips on some sauce that would go well with this kind of food?" />
  <row Id="5531" PostHistoryTypeId="5" PostId="1672" RevisionGUID="8f0f98dc-5fea-4e72-8d49-2eee4723cc0b" CreationDate="2010-07-24T02:41:03.267" UserId="364" Comment="Improved formatting (added numerals) b/c in the original it was hard to find what the two reasons were." Text="I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome flavours, or even spoil faster in the fridge, and (2) that cooking with cold eggs can be problematic. But lots of people refrigerate eggs through perceived necessity.&#xD;&#xA;&#xD;&#xA;Do eggs last longer in the fridge, and is the shelf life gain worth it? Or should I just stick them in the cupboard?" />
  <row Id="5532" PostHistoryTypeId="6" PostId="1672" RevisionGUID="8f0f98dc-5fea-4e72-8d49-2eee4723cc0b" CreationDate="2010-07-24T02:41:03.267" UserId="364" Comment="Improved formatting (added numerals) b/c in the original it was hard to find what the two reasons were." Text="&lt;storage-method&gt;&lt;eggs&gt;&lt;refrigerator&gt;" />
  <row Id="5533" PostHistoryTypeId="5" PostId="2871" RevisionGUID="07d88924-70ca-4b47-9ecd-64cddad6b30b" CreationDate="2010-07-24T02:42:28.520" UserId="364" Comment="added 4 characters in body" Text="I am trying to make a vegetarian pot pie, but so far I was not successful. I tried with carrots, peas, and cauliflower, but the pot pie was not that good.&#xD;&#xA;" />
  <row Id="5534" PostHistoryTypeId="5" PostId="3063" RevisionGUID="b7f2b4bf-7319-4190-b1b2-b82f5dd9215a" CreationDate="2010-07-24T03:40:14.097" UserId="557" Comment="added 353 characters in body" Text="I'm not a chemist but I'm pretty sure it has to do with the things that happen to starches in general. In particular, the chemistry isn't about the wheat gluten, it's about starch. Thus, if you feel your quinoa pasta is coming out too gummy or mushy on the outside, you might try it. (If your pasta is already mushy or gummy, how much worse could it get?)&#xD;&#xA;&#xD;&#xA;I use vinegar in pasta water with Barilla Plus, which has a lot of wheat but also other stuff, and it causes no problems. I will also say that with really good pasta like that it's a little hard to tell the difference. I have a box of fancy Italian super-starchy pasta that I should try it on.&#xD;&#xA;&#xD;&#xA;*edit* &amp;mdash; whoa I just re-read the last line of your question, and now I'm confused. &quot;Keep it starchy&quot;?  No, that's not what acid does. The intent is to keep the pasta &quot;pasta-like&quot; in the water; to make sure that the outer layers of the pasta don't get &quot;waterlogged&quot; before they firm up from the heat. Is that what you mean by &quot;keep it starchy&quot;?" />
  <row Id="5538" PostHistoryTypeId="2" PostId="3068" RevisionGUID="8023a425-f4e6-41f3-a2b3-c5c28e17f1f0" CreationDate="2010-07-24T04:17:08.150" UserId="611" Text="Another way to remove impurities from water is to just let it sit.&#xD;&#xA;Fill a bowl with water and cover it. Come back a day later and ladel the water from the top.&#xD;&#xA;&#xD;&#xA;Impurities tend to sink to the bottom, but it takes quite a long time.&#xD;&#xA;" />
  <row Id="5539" PostHistoryTypeId="5" PostId="3062" RevisionGUID="aabb1046-b73f-4a41-9b6c-176a631f429b" CreationDate="2010-07-24T04:31:23.720" UserId="99" Comment="added 49 characters in body" Text="I read in this question: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta that adding an acid like lemon juice to water you're cooking pasta in will help keep it from getting waterlogged and having the starch form a gel.&#xD;&#xA;&#xD;&#xA;My wife is gluten intolerant, so we make quinoa pasta. Will this same trick work for non-wheat pasta?" />
  <row Id="5540" PostHistoryTypeId="2" PostId="3069" RevisionGUID="5b8ccbc8-e110-4a5f-9b9f-36973f391d26" CreationDate="2010-07-24T04:50:02.780" UserId="1302" Text="here is a recipehttp://chinesefood.about.com/od/poultryreceo/r/generaltso.htm&#xD;&#xA;really your worry will be the sauce itself. cornstarch is the secret to the  thickening part. if you are new to cooking i would suggest just working on a sauce first and play with the elements first. every chinese place does it differently. the chicken is simple to cook so get the sauce and your good to go" />
  <row Id="5541" PostHistoryTypeId="2" PostId="3070" RevisionGUID="a4fa0aed-a80c-49a3-b9d5-505ab31b2d04" CreationDate="2010-07-24T04:55:12.757" UserId="1302" Text="try breaking the crystals every time they begin to set. once you have the start rebreak the cubes. this will also remove any air bubbles which can cause the cloudiness. " />
  <row Id="5542" PostHistoryTypeId="2" PostId="3071" RevisionGUID="2d8d8350-be65-4b7e-b3e9-c20e8efd784c" CreationDate="2010-07-24T04:59:33.780" UserId="1302" Text="Bottom line: blades can give you uneven grinding but for coffee you would fine they are inexpensive. Burr are expensive but the amount of options for grinding make it pefect for espresso and any other needs." />
  <row Id="5543" PostHistoryTypeId="5" PostId="3045" RevisionGUID="d0324292-efe2-4e73-b87f-1fd83c71ee45" CreationDate="2010-07-24T05:07:49.350" UserId="1363" Comment="added some info I found" Text="Yeah, I would agree with the people in the comments, and make the assumption that it had to do with concentrating the ethylene gas from the bananas. &#xD;&#xA;&#xD;&#xA;After a bit of googling, it looks like the rice bag trick might be popular because it apparently results in a nearly ideal, stable environment for ripening.&#xD;&#xA;&#xD;&#xA;I imagine that the rice would keep the moisture level at a lower point, the bag would contain the gas, and the mass of the rice would decrease the temperature variants (assuming that is conducive to ripening)&#xD;&#xA;&#xD;&#xA;I found an informative article which mentioned rice bags here:&#xD;&#xA;http://monsterguide.net/how-to-ripen-bananas-quickly&#xD;&#xA;" />
  <row Id="5544" PostHistoryTypeId="2" PostId="3072" RevisionGUID="4b91fd62-a275-4c62-a618-c2afa3192898" CreationDate="2010-07-24T05:07:50.240" UserId="847" Text="I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?" />
  <row Id="5545" PostHistoryTypeId="1" PostId="3072" RevisionGUID="4b91fd62-a275-4c62-a618-c2afa3192898" CreationDate="2010-07-24T05:07:50.240" UserId="847" Text="Is sweetened condensed milk a substitute for evaporated milk?" />
  <row Id="5546" PostHistoryTypeId="3" PostId="3072" RevisionGUID="4b91fd62-a275-4c62-a618-c2afa3192898" CreationDate="2010-07-24T05:07:50.240" UserId="847" Text="&lt;substitutions&gt;" />
  <row Id="5547" PostHistoryTypeId="2" PostId="3073" RevisionGUID="c9e975a7-2c1b-43ed-8ee1-970bd2b9bfab" CreationDate="2010-07-24T05:09:47.710" UserId="1302" Text="stock = bones(usually thicker)&#xD;&#xA;broth = meat(usually thinner)&#xD;&#xA;This is the process of cooking down either bones or meat down. &#xD;&#xA;Stocks are great for stews where you are slowly simmering and tenderizing meat.&#xD;&#xA;Broths are used for sauces and soups.&#xD;&#xA;" />
  <row Id="5548" PostHistoryTypeId="2" PostId="3074" RevisionGUID="fea7c8c0-c0e2-48c9-b05c-5772f2ec755a" CreationDate="2010-07-24T05:13:31.043" UserId="1363" Text="They are nearly identical, if you don't count the sweetened bit, it's around 40% sugar, while evaporated milk is just milk with around 60% of the water removed. You might be able to substitute it in that particular recipe, if you were planning on making it sweet, and use a bit less than the recipe calls for." />
  <row Id="5549" PostHistoryTypeId="2" PostId="3075" RevisionGUID="97215c50-2943-41c4-9bad-1708ce7cc32e" CreationDate="2010-07-24T05:17:23.050" UserId="60" Text="No, while dbnomo is correct when he states that it's 40% sugar it certainly cannot be used as a direct substitute. &#xD;&#xA;&#xD;&#xA;Sweetened condensed milk is _very_ sweet, suitable for desserts and such. It is entirely too sweet to substitute into a curry. &#xD;&#xA;&#xD;&#xA;The consistency is drastically different. Evaporated milk is about the same consistency as heavy cream. Sweetened condensed milk, because of its high sugar content, is more the consistency of a warm caramel. &#xD;&#xA;&#xD;&#xA;Also, they are different colors, evaporated milk is white, sweetened condensed is light brown." />
  <row Id="5550" PostHistoryTypeId="5" PostId="3075" RevisionGUID="1a17d724-8734-4a25-a51f-9e6437dbf015" CreationDate="2010-07-24T05:23:33.290" UserId="60" Comment="added 1 characters in body; deleted 80 characters in body" Text="**No.**&#xD;&#xA;&#xD;&#xA;Sweetened condensed milk has a 40% sugar content. It is _very_ sweet, suitable for desserts and such. It is entirely too sweet to substituted into a curry. &#xD;&#xA;&#xD;&#xA;The consistency is drastically different. Evaporated milk is about the same consistency as heavy cream. Sweetened condensed milk, because of its high sugar content, is more the consistency of a warm caramel. &#xD;&#xA;&#xD;&#xA;Also, they are different colors, evaporated milk is white, sweetened condensed is light brown." />
  <row Id="5551" PostHistoryTypeId="5" PostId="194" RevisionGUID="2c68a8ed-a0f9-40a7-bb6d-c86ce82f1bfc" CreationDate="2010-07-24T05:35:34.890" UserId="60" Comment="added 110 characters in body" Text="There isn't really a simple answer to this question due to the many variables of personal preference, rice type, water hardness, etc.&#xD;&#xA;&#xD;&#xA;I suggest buying a proper rice cooker: &lt;a href=&quot;http://www.amazon.com/gp/product/B000MAKVLQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000MAKVLQ&quot;&gt;Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker and Warmer with Induction Heating System, Stainless Steel&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000MAKVLQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. (I love mine!)&#xD;&#xA;&#xD;&#xA;The rice cooker has precise instructions and measurements for each type of rice, even the more obscure types." />
  <row Id="5552" PostHistoryTypeId="5" PostId="93" RevisionGUID="8d69d39c-f73c-41e2-a5c1-c554b3a53984" CreationDate="2010-07-24T05:37:13.873" UserId="43" Comment="added 154 characters in body" Text="*Edit:* the original title was &quot;What are some tips on cooking with children?&quot; but it was edited so my 1st part is no longer relevant.&#xD;&#xA;&#xD;&#xA;&lt;strike&gt;If you mean cooking and children happen to be near:&#xD;&#xA;&#xD;&#xA;- Keep them away from anything sharp or hot&#xD;&#xA;- Don't let handles of pans or utensils hang over the edge of the counter&#xD;&#xA;- Make sure they aren't in your path when you are doing things quickly. You don't want to trip over them and hurt them or yourself. I'm especially thinking about taking a put of boiling pasta water over to the sink for draining&lt;/strike&gt;&#xD;&#xA;&#xD;&#xA;If you mean cooking and children are helping:&#xD;&#xA;&#xD;&#xA;- Supervise when they are doing a lot at once. They can get distracted or forget to pay attention to one thing or another&#xD;&#xA;- Supervise heavily when they are doing something new and potentially dangerous&#xD;&#xA;- Teach proper hygiene especially when handling raw meats&#xD;&#xA;- Teach them how to properly clean dishes. They need to learn this anyway and once they do: free labor&#xD;&#xA;&#xD;&#xA;(If you mean cooking with children as ingredients, despite my morbid inclinations, I'm not going down that path...)" />
  <row Id="5553" PostHistoryTypeId="2" PostId="3076" RevisionGUID="d474167c-d928-4982-ba95-0eddff436c7e" CreationDate="2010-07-24T05:43:35.987" UserId="67" Text="(not directly answering the question).&#xD;&#xA;&#xD;&#xA;As others have said, it's not a good substitution.&#xD;&#xA;&#xD;&#xA;If you had asked what I would replace it with, I'd personally use coconut milk, because that's what I have in my pantry, and I like how it works in curries.&#xD;&#xA;&#xD;&#xA;A closer substitution would be half-and-half or light cream, but they would just have a closer fat ratio as evaporated milk, they wouldn't have the sugar and such concentrated as well." />
  <row Id="5554" PostHistoryTypeId="5" PostId="3047" RevisionGUID="9b793b7a-470d-459e-a4e7-73b3d414c019" CreationDate="2010-07-24T05:46:51.923" UserId="60" Comment="added 72 characters in body" Text="I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know what I'm on about.&#xD;&#xA;&#xD;&#xA;So, I am a _huge_ fan of [General Tso's chicken][1]. I grew up on the east coast of the USA in the DC/VA area. Every dish of General Tso's was more or less the same: breaded deep fried chicken, a spicy, thick, reddish brown sauce with a hint of sweetness, chili peppers, sesame seed, and  broccoli.&#xD;&#xA;&#xD;&#xA;Since moving to Chicago I have been unable to find this style of General Tso's. Out here the sauce is runny, brown, sickly sweet, and barely spicy. They also put all kinds of random crap (vegetables) that I don't want in there. I've tried this dish in L.A., Seattle, and Phoenix and it's all similarly gross. I've even had one where the chicken wasn't breaded!&#xD;&#xA;&#xD;&#xA;The dish I want to know how to make looks like this:&#xD;&#xA;&#xD;&#xA;![General Tso's Chicken][2]&#xD;&#xA;&#xD;&#xA;I realize D.C./VA is a rather specific area, but since this dish originated in New York City, I _imagine_ that it didn't get butchered much migrating 200 miles south. So, while I haven't had NYC General Tso's I imagine that it's quite similar, or at least much closer than the mess I have out here in the midwest.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;I'd prefer first-hand knowledge to a top 3 Google hit.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/General_Tso's_chicken&#xD;&#xA;  [2]: http://localhostr.com/files/4a898e/General_Tsos_Chicken-1.29101539_std.JPG" />
  <row Id="5555" PostHistoryTypeId="2" PostId="3077" RevisionGUID="dacc1dff-a327-4330-84b0-7fc80dd5e407" CreationDate="2010-07-24T05:55:39.817" UserId="266" Text="The two are similar, obviously the sugar in sweetened condensed milk is the big difference.&#xD;&#xA;&#xD;&#xA;They both start the same way, about 60% of the water is removed from milk by boiling at reduced pressure and temperature.  Evaporated milk is then sterilized by heating it which gives it a caramel flavor.  Sweetened condensed milk isn't sterilized the same way, instead sugar is added and that keeps bacteria from growing in it.  (There are other steps for both that I've left out, see Wikipedia and [this book excerpt.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=oWqlY5vEafIC&amp;pg=PA24#v=onepage&amp;q&amp;f=false" />
  <row Id="5556" PostHistoryTypeId="6" PostId="3072" RevisionGUID="c85ba0d0-1439-4447-b550-c50c633aa82c" CreationDate="2010-07-24T05:57:34.447" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;evaporated-milk&gt;&lt;curry&gt;" />
  <row Id="5557" PostHistoryTypeId="5" PostId="3069" RevisionGUID="f0d01e39-662f-4407-a560-09f9d34a9aab" CreationDate="2010-07-24T06:55:56.557" UserId="210" Comment="made link into a link" Text="[here is a recipe][1]. really your worry will be the sauce itself. cornstarch is the secret to the  thickening part. if you are new to cooking i would suggest just working on a sauce first and play with the elements first. every chinese place does it differently. the chicken is simple to cook so get the sauce and your good to go&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chinesefood.about.com/od/poultryreceo/r/generaltso.htm" />
  <row Id="5559" PostHistoryTypeId="6" PostId="2877" RevisionGUID="4d93c998-a7c5-47b3-9eff-592d95e8d16a" CreationDate="2010-07-24T07:58:06.457" UserId="1229" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;" />
  <row Id="5560" PostHistoryTypeId="5" PostId="2875" RevisionGUID="2759c429-c955-49c2-9a7b-b960b000cc98" CreationDate="2010-07-24T08:06:14.067" UserId="1229" Comment="made the answer more readable" Text="It's all depend if you are going to eat all the roast beef you prepare.&#xD;&#xA;If you just need three/four sandwiches, then it's probably better to buy deli meat." />
  <row Id="5561" PostHistoryTypeId="6" PostId="405" RevisionGUID="0b27f28e-6f5f-49fd-b4c3-550a2468cf45" CreationDate="2010-07-24T08:09:09.050" UserId="1229" Comment="edited tags" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="5562" PostHistoryTypeId="6" PostId="405" RevisionGUID="775276da-5eab-4184-a675-86c3a04b7efd" CreationDate="2010-07-24T08:09:46.117" UserId="1229" Comment="edited tags" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;cheese-making&gt;&lt;ricotta-cheese&gt;" />
  <row Id="5563" PostHistoryTypeId="9" PostId="405" RevisionGUID="a4b3727b-a0d4-46fe-b60f-0b34b937a216" CreationDate="2010-07-24T08:40:26.417" UserId="60" Comment="Rollback to [0b27f28e-6f5f-49fd-b4c3-550a2468cf45]" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="5564" PostHistoryTypeId="2" PostId="3078" RevisionGUID="8ec80f1b-78d4-4413-831e-e96de3bbdba5" CreationDate="2010-07-24T11:11:06.990" UserId="689" Text="I recently had thick and fluffy pancakes at a restaurant and I am very eager to figure out how to make them.  &#xD;&#xA;&#xD;&#xA;Anyone know the secret behind getting thick and fluffy pancakes? Is it adding baking soda? Using carbonated water (does this even work?)? " />
  <row Id="5565" PostHistoryTypeId="1" PostId="3078" RevisionGUID="8ec80f1b-78d4-4413-831e-e96de3bbdba5" CreationDate="2010-07-24T11:11:06.990" UserId="689" Text="How to make thick and fluffy pancakes?" />
  <row Id="5566" PostHistoryTypeId="3" PostId="3078" RevisionGUID="8ec80f1b-78d4-4413-831e-e96de3bbdba5" CreationDate="2010-07-24T11:11:06.990" UserId="689" Text="&lt;please-remove-this-tag&gt;&lt;best-practices&gt;&lt;pancake&gt;" />
  <row Id="5567" PostHistoryTypeId="2" PostId="3079" RevisionGUID="412ff4ad-15ea-4daf-989d-3831a9250430" CreationDate="2010-07-24T11:14:50.573" UserId="689" Text="Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?" />
  <row Id="5568" PostHistoryTypeId="1" PostId="3079" RevisionGUID="412ff4ad-15ea-4daf-989d-3831a9250430" CreationDate="2010-07-24T11:14:50.573" UserId="689" Text="How to make congee?" />
  <row Id="5569" PostHistoryTypeId="3" PostId="3079" RevisionGUID="412ff4ad-15ea-4daf-989d-3831a9250430" CreationDate="2010-07-24T11:14:50.573" UserId="689" Text="&lt;cooking-techniques&gt;&lt;chinese-cuisine&gt;" />
  <row Id="5570" PostHistoryTypeId="2" PostId="3080" RevisionGUID="59214c5e-fe46-4e11-89c5-fa2b9ceb7766" CreationDate="2010-07-24T11:25:16.437" UserId="689" Text="Has anyone tried it before and how was the result? &#xD;&#xA;&#xD;&#xA;What are the steps and what ingredients and kitchen tools do I need?" />
  <row Id="5571" PostHistoryTypeId="1" PostId="3080" RevisionGUID="59214c5e-fe46-4e11-89c5-fa2b9ceb7766" CreationDate="2010-07-24T11:25:16.437" UserId="689" Text="How to make home-made butter?" />
  <row Id="5572" PostHistoryTypeId="3" PostId="3080" RevisionGUID="59214c5e-fe46-4e11-89c5-fa2b9ceb7766" CreationDate="2010-07-24T11:25:16.437" UserId="689" Text="&lt;butter&gt;" />
  <row Id="5573" PostHistoryTypeId="6" PostId="3080" RevisionGUID="0c70d2ce-5e9d-4282-b05d-0aadb99a6900" CreationDate="2010-07-24T11:29:38.007" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;butter&gt;" />
  <row Id="5574" PostHistoryTypeId="2" PostId="3081" RevisionGUID="b11a5470-6179-4131-a42f-3f2b9fe5f5be" CreationDate="2010-07-24T11:33:55.160" UserId="1229" Text="Adding lemon juice when cooking pasta has the effect of make pasta absorb less water. If pasta seems like &quot;glue&quot;; lemon juice can help." />
  <row Id="5576" PostHistoryTypeId="6" PostId="2935" RevisionGUID="765ceca5-a8ce-47f1-951d-487b23a140cd" CreationDate="2010-07-24T11:40:56.910" UserId="1229" Comment="edited tags" Text="&lt;fruit&gt;&lt;juice&gt;" />
  <row Id="5577" PostHistoryTypeId="2" PostId="3082" RevisionGUID="34d8f5ff-58ec-49a7-8e0f-c5dc90043f75" CreationDate="2010-07-24T12:04:08.487" UserId="1302" Text="[Here][1] is the closest I have come to that style of pancake. I think the secret is buttermilk. Also griddle cooking will give the best result. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html" />
  <row Id="5578" PostHistoryTypeId="2" PostId="3083" RevisionGUID="a1fc5584-17f3-4ecd-ad57-9506fc5fec87" CreationDate="2010-07-24T12:25:13.530" UserId="403" Text="Take double cream (you want a 48% milk fat, which is hard to get in the U.S. outside of a specialty market; heavy cream has a 30-40% milk fat content) and shake it. Forever. To be more specific, after sealing your double cream in, say, a jam jar, shake it until you hear the sloshing sound of butter forming (which will take anywhere from 15 minutes to an hour); drain the liquid off and then rinse the butter until the water runs clearly over it. Squeeze your butter (I use cheese cloth or a linen napkin for this) to rid it of excess liquid (excess liquid can lead to rancidity), shape it into a block, and wrap it with wax paper. " />
  <row Id="5579" PostHistoryTypeId="2" PostId="3084" RevisionGUID="9790a7f9-5d91-4186-8b04-582b5d25d69a" CreationDate="2010-07-24T12:30:58.560" UserId="557" Text="If you have a Kitchenaid stand mixer (or I suppose any kind of stand mixer) with a &quot;paddle&quot; attachment (like the &quot;K&quot; thing in a Kitchenaid; something that's not like a whisk), you can make butter in that at the *lowest* speed. It'll splash around at first of course.&#xD;&#xA;&#xD;&#xA;In my experience, butter made with store-bought heavy cream doesn't taste as special as you might think. Good-quality &quot;cultured&quot; butter, if you can find it, tastes a lot more buttery.&#xD;&#xA;&#xD;&#xA;Now if you *can* get double cream from a local dairy (which in the US may be questionably legal, if you care about such things), then I'm sure it's possible to make really good butter." />
  <row Id="5581" PostHistoryTypeId="6" PostId="3079" RevisionGUID="30e259dd-9e2e-44de-ab05-89ae35277b22" CreationDate="2010-07-24T12:37:29.327" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;chinese-cuisine&gt;" />
  <row Id="5582" PostHistoryTypeId="5" PostId="1909" RevisionGUID="0fd24ea0-9ade-413f-9038-9deb1ebf8e95" CreationDate="2010-07-24T12:37:59.840" UserId="183" Comment="Typo" Text="If it was just a few drops of water, keep mixing for two or three minutes while keeping the chocolate warm.  The water will evaporate and the chocolate will remix. If it is more water, use it as @JustRightMenus suggested." />
  <row Id="5583" PostHistoryTypeId="2" PostId="3086" RevisionGUID="d1a5890b-10b7-41e8-b18a-1f6e0e657d16" CreationDate="2010-07-24T12:43:09.923" UserId="99" Text="Adding a little bit of carbonated water will definitely help make your pancakes fluffier. The goal hear is to create little bubbles in the pancake, so they are literally &quot;airy&quot;. I've read from **[sources][1]** that you have to let the batter sit for 5 minutes before beginning to cook. Besides for that, one of the biggest mistakes that everyone seems to mention is: **[don't overmix the batter][2]**. Most people (myself included) think you need to work out all the lumps. The goal is just barely mix the ingredients together enough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://saltandfat.com/post/729178580/pancakes&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/instant-pancake-mix-recipe/index.html" />
  <row Id="5585" PostHistoryTypeId="6" PostId="3047" RevisionGUID="1e7dff17-4a10-484b-9982-f96b2888a372" CreationDate="2010-07-24T12:49:44.637" UserId="403" Comment="edited tags" Text="&lt;chicken&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="5586" PostHistoryTypeId="6" PostId="3079" RevisionGUID="f6742b4e-7a67-4c5e-a02a-7b145b754a35" CreationDate="2010-07-24T12:57:04.700" UserId="403" Comment="edited tags" Text="&lt;preparation&gt;&lt;chinese-cuisine&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="5587" PostHistoryTypeId="6" PostId="2293" RevisionGUID="827892dd-747e-40fa-991d-30f7b721e1a0" CreationDate="2010-07-24T12:59:30.810" UserId="403" Comment="edited tags" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;cleaning&gt;&lt;dirt&gt;" />
  <row Id="5588" PostHistoryTypeId="6" PostId="1381" RevisionGUID="fd5403dc-bf34-4bee-88f6-87600abbcc8c" CreationDate="2010-07-24T12:59:53.990" UserId="403" Comment="edited tags" Text="&lt;preparation&gt;&lt;skin&gt;" />
  <row Id="5589" PostHistoryTypeId="6" PostId="2440" RevisionGUID="9ac03eb5-0b0d-4e75-afe1-550883706de9" CreationDate="2010-07-24T13:10:48.447" UserId="403" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;&lt;risotto&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="5590" PostHistoryTypeId="2" PostId="3087" RevisionGUID="df7314a6-7390-44e1-8545-b338ffaf5f49" CreationDate="2010-07-24T13:44:56.010" UserId="599" Text="Congee itself is just thick rice porridge. It is usually made with a combination of short-grain and 'sticky' (glutinous) rice, but any kind of white rice will work. &#xD;&#xA;&#xD;&#xA;Put 3/4 cup rice (1/2 cup regular, 1/4 cup sticky, if you have it) in a pot with 8 cups of water and a little salt. Bring to a boil and simmer for 1 to 1 1/2 hours, until it is a thick porridge. Stir now and then so it doesn't stick. Many electric rice cookers have a congee setting, which makes everything really easy - just put in a measure of rice, add water up to the congee mark, turn it on and wait. &#xD;&#xA;&#xD;&#xA;There are many, many traditional toppings or additions to congee. Eileen Yin-Fei Lo said it well in her &quot;From the Earth: Chinese Vegetarian Cooking&quot;: &quot;Virtually any food can be added to one's breakfast congee in China. What you might add to it depends upon your preferences.&quot;" />
  <row Id="5591" PostHistoryTypeId="2" PostId="3088" RevisionGUID="464cadd0-ec2d-4b50-a752-bf5e955109be" CreationDate="2010-07-24T13:56:22.957" UserId="41" Text="Many restaurants actually serve a &quot;light&quot; version of the Tso sauce, and I have a pretty strong feeling that's what you're used to.&#xD;&#xA;&#xD;&#xA;To make the light version, you use 3x the corn starch and add 1/2 cup of the base liquid (usually chicken broth).&#xD;&#xA;&#xD;&#xA;The hint of sesame almost certainly came from toasted sesame oil, my favourite &quot;secret ingredient&quot; that goes into just about every Asian stir-fry.&#xD;&#xA;&#xD;&#xA;To get a more consistent flavour for the sauce, instead of using &quot;minced&quot; garlic, you might want to grate it using a fine rasp, if you have one.  This will definitely help to bring out the flavour of the garlic and subsequently the spiciness of the sauce.&#xD;&#xA;&#xD;&#xA;Grated orange zest is another common additive, and although it's *traditionally* labeled as a different recipe (&quot;General Tso's Chicken with Orange&quot;), some restaurants sneak it into the regular recipe.  If you remember any hint of orange, try adding about 1 tsp of this.&#xD;&#xA;&#xD;&#xA;Finally, if we're trying to recreate a recipe from an American Chinese restaurant, it's very likely they used some MSG.  You can leave it out, but we all know how much of a flavour enhancer it is.&#xD;&#xA;&#xD;&#xA;I don't actually have an *exact* recipe kicking around, but adapting these changes to the &quot;traditional&quot; recipe, it should look something like this:&#xD;&#xA;&#xD;&#xA;  * 1 cup chicken broth&#xD;&#xA;  * 1/4 cup soy sauce&#xD;&#xA;  * 2-3 tbsp rice wine or sherry (to taste)&#xD;&#xA;  * 1 tsp toasted sesame oil&#xD;&#xA;  * 1/4 cup sugar&#xD;&#xA;  * 1 tsp MSG (optional)&#xD;&#xA;  * 1 1/2 tbsp rice vinegar&#xD;&#xA;  * 3 tbsp tapioca flour or corn starch&#xD;&#xA;  * 6-10 dried red chilies&#xD;&#xA;  * 1 tbsp minced ginger&#xD;&#xA;  * 1 tbsp grated or finely minced garlic&#xD;&#xA;&#xD;&#xA;I'm going to skip the ingredients and preparation for the fried chicken itself, since that's pretty straightforward and no different from any of the &quot;normal&quot; Tso recipes.  So let's assume that part has already been done.  Here's how I'd make the sauce and finish it off:&#xD;&#xA;&#xD;&#xA;  * Combine the chicken broth, soy sauce, rice wine, sesame oil, sugar, [MSG], and rice vinegar.  Make sure that the sugar is completely dissolved.&#xD;&#xA;&#xD;&#xA;  * Add tapioca to the soy sauce mix and dissolve.&#xD;&#xA;&#xD;&#xA;  * Heat a few tbsp of oil in your wok and start frying up the chilies.  The longer you fry them, the hotter the final dish will be, so adjust the timing to taste.  Many restaurants skimp here, and either don't use enough chilies or don't fry for anywhere near long enough.  You're looking for a deep, dark red, *almost* black colour for optimum heat.&#xD;&#xA;&#xD;&#xA;  * Add the soy sauce / tapioca mix, garlic and ginger, and stir.&#xD;&#xA;&#xD;&#xA;  * Once thickened, add the chicken and serve with the broccoli.  (You most likely got it steamed, that's how it looks in the picture, although my choice would be to stir-fry it with some red pepper flakes.)&#xD;&#xA;&#xD;&#xA;I can't promise you that this will be identical to what you got in the restaurants, as I haven't been to those restaurants, but hopefully this sounds a lot closer to what you had than the garbage you traditionally find in lower-end restaurants and on recipe sites." />
  <row Id="5592" PostHistoryTypeId="2" PostId="3089" RevisionGUID="86c46f75-12b1-4917-a391-3417754a1edb" CreationDate="2010-07-24T14:29:22.660" UserId="1101" Text="How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is also welcome." />
  <row Id="5593" PostHistoryTypeId="1" PostId="3089" RevisionGUID="86c46f75-12b1-4917-a391-3417754a1edb" CreationDate="2010-07-24T14:29:22.660" UserId="1101" Text="Parsley: flat-leaf or curly?" />
  <row Id="5594" PostHistoryTypeId="3" PostId="3089" RevisionGUID="86c46f75-12b1-4917-a391-3417754a1edb" CreationDate="2010-07-24T14:29:22.660" UserId="1101" Text="&lt;ingredients&gt;&lt;herbs&gt;" />
  <row Id="5597" PostHistoryTypeId="2" PostId="3091" RevisionGUID="1107f193-6821-4037-a287-c4d37411ef35" CreationDate="2010-07-24T14:58:26.583" UserId="426" Text="Separating the eggs and whipping the egg whites before folding into the batter could assist in this.  At home it's not a problem, but if it's a very busy that you had them in they're not likely to be doing this due to the fact that this will need to be done in batches. &#xD;&#xA;&#xD;&#xA;Adding a bit of baking soda in addition to the baking powder could assist as well, but only if you're using buttermilk.  If you're using regular milk the baking soda is going to create a soapy taste. In the case of buttermilk and baking soda, the primary leavening would be coming from the baking powder and then the acidity of the buttermilk would provide the reaction for the soda to give that extra &quot;oomph&quot;.  If you're using baking soda then you'll have to use the batter right away otherwise those bubble will rise to the surface and pop, releasing their CO2 to the air. Same goes with adding seltzer water...add just before cooking the pancakes.&#xD;&#xA;&#xD;&#xA;As for replacing milk with seltzer water...this will add bubbles to the batter but having less fat in the batter (presuming you're using whole milk) will increase the gluten development.  If you're using low-fat or nonfat buttermilk or regular milk it may not be as much of a difference.  The benefit of buttermilk (besides flavor) is the acidity that it provides.  Acidic doughs don't allow gluten to develop as easily and therefore create a more tender texture.&#xD;&#xA;&#xD;&#xA;Overmixing pancake batter is a MAJOR issue with most people.  Make a well in the center of the dry ingredients, add the liquid ingredients which have already been beaten together and then carefuly fold just until combined so there aren't major pockets of dry ingredients but by no means should the batter be smooth.  Mixing to a smooth consistency will develop gluten and create tough pancakes.  A few lumps are fine as they will hydrate upon sitting.&#xD;&#xA;&#xD;&#xA;If you're not using baking soda and seltzer water you can improve tenderness by letting your pancake batter sit after mixing for 30-60 minutes.  This is the idea behind chilling pastry crusts.  It not only allows gluten to relax but mainly it allows the starch granules of the flour to absorb moisture, hydrate, and expand (bloom).  This is could likely be part of what contributed to the pancakes you enjoyed at the restaurant.  If it's a very busy place, most likely they produce their pancake batter in large batches a day ahead for the next day's service.  This extended resting time would allow for maximum hydration of the starch which will make a thicker batter.  The thicker the batter the less spread you'll have on the griddle.  Obviously this provides limitations if you wake up with an appetite for pancakes!" />
  <row Id="5598" PostHistoryTypeId="2" PostId="3092" RevisionGUID="e11dd3b7-b1ed-4711-bd02-798c6ce6951c" CreationDate="2010-07-24T15:02:32.143" UserId="227" Text="If you're worried, you can dip the eggs into boiling water for, say, 10 seconds to sterilise the outside of the shell. As Robert Cartaino points out above, though, there might still be bacteria inside.&#xD;&#xA;&#xD;&#xA;FWIW I've made mayonnaise many times without any ill effects." />
  <row Id="5599" PostHistoryTypeId="5" PostId="2766" RevisionGUID="42908b0f-6fd8-4533-a463-0017bab9ec8c" CreationDate="2010-07-24T15:02:52.423" UserId="1274" Comment="added 365 characters in body" Text="I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table, for each course, etc. A multitasking / scheduling problem.&#xD;&#xA;&#xD;&#xA;Of course, practise makes perfect (and I've been practising: certainly not perfect yet though). Say you reach the level where you can dissect a recipe (which, if written correctly, should be a straight arrow in time, tell you when to multitask, and not surprise you with 'combine the current result with that other recipe from the next page you should have started on an hour ago') and plan out your strategy. How do you improve at this point? What tools can help you?&#xD;&#xA;&#xD;&#xA;I imagine professional chefs, with the additional complication of also having to instruct multiple souschefs, will have insight or even formal training on this - but what about us amateurs?&#xD;&#xA;&#xD;&#xA;EDIT: &#xD;&#xA;&#xD;&#xA;After a bunch of good answers, I feel I need to add that I've been cooking with pleasure almost 17 years now. People enjoy coming to our house for dinner (or at least they say so). Many answers tell me stuff I already know (which doesn't make them bad answers!).&#xD;&#xA;&#xD;&#xA;Say you were in my shoes, and looking to stretch yourself - what would you reach for?" />
  <row Id="5600" PostHistoryTypeId="2" PostId="3093" RevisionGUID="c9409151-ae7b-412a-8de9-bd2073ff6684" CreationDate="2010-07-24T15:03:39.503" UserId="115" Text="If this:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://img69.imageshack.us/img69/5694/120777.jpg&#xD;&#xA;&#xD;&#xA;Is what you are looking for, (we call them Толстые блинчики or fat pancakes) then baking soda is used. We also separate the yolks and mix them with sugar, vanilla, cinnamon, cream and flour. The whites are whipped separately and folded into the mixture." />
  <row Id="5601" PostHistoryTypeId="2" PostId="3094" RevisionGUID="74045d8b-2472-4e08-bcfe-2698c3dd148f" CreationDate="2010-07-24T15:06:15.410" UserId="227" Text="I'm assuming you're talking about flavour here - in which case I'd fry up some leeks/onions, garlic and mushrooms in butter and put them in a white sauce, which should give a nice savoury base for whatever other vegies you fancy putting in." />
  <row Id="5602" PostHistoryTypeId="2" PostId="3095" RevisionGUID="cdd12bdf-17b3-4932-b782-74c55d2fbe4f" CreationDate="2010-07-24T15:08:23.923" UserId="426" Text="Flat-leaf (also called Italian Parsley) and curly parsley can be used interchangeably but most chefs prefer flat leaf as it usually has a more distinct taste.  That is going to be up to you and your preference.  &#xD;&#xA; &#xD;&#xA;Curly parsley provides a more unique and visually interesting look when you're talking about garnishes but putting a sprig of parsley on a plate is what would be called a &quot;non-functional&quot; garnish.  Aside from adding a bit of green it serves no purpose as very few people I know will pop it in their mouth and eat it.  You're better to sprinkle with chopped parsley or herbs that can help enhance/accent the flavor.&#xD;&#xA;&#xD;&#xA;Curly parsley is also visually appealing used in a parsley salad due again to the ruffled edges.&#xD;&#xA;&#xD;&#xA;I usually use flat-leaf if available, then curly if flat-leaf isn't available.  Under no circumstances (except if you just need a touch of green dust) do I recommend using dried parsley.  Clippings from the underside of yor lawn-mower probably have more flavor.  Same goes for dried chives." />
  <row Id="5603" PostHistoryTypeId="2" PostId="3096" RevisionGUID="f29a2f43-3d86-4692-971d-efc87e1345e4" CreationDate="2010-07-24T15:12:53.167" UserId="227" Text="Further to Papin's excellent comment, you might also need to adjust for sweetness - so, e.g., if you decided to use white wine vinegar, as well as diluting it I'd add some sugar to taste.&#xD;&#xA;&#xD;&#xA;With respect to your first question, there's a big difference between long-grain and short-grain rice. So Arborio is OK as a substitute if you want; however, Basmati grains won't stick together nearly as well, so your sushi will be more likely to fall apart if you take this option!" />
  <row Id="5605" PostHistoryTypeId="2" PostId="3097" RevisionGUID="b32ca295-7a77-439e-ac8d-b449694139a6" CreationDate="2010-07-24T15:18:57.353" UserId="43" Text="I personally can't tell the difference in the taste.&#xD;&#xA;&#xD;&#xA;I feel that flat-leaf is easier to chop but YMMV.&#xD;&#xA;&#xD;&#xA;Lately we've had curly. We can store this in the same glass (as per &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/16881&quot;&gt;these&lt;/a&gt; &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/17879&quot;&gt;instructions&lt;/a&gt;) and easily tell the 2 apart -- which I find *very* convenient." />
  <row Id="5606" PostHistoryTypeId="2" PostId="3098" RevisionGUID="6985a7bf-0d3f-4d0c-8798-01db5df3f474" CreationDate="2010-07-24T15:20:29.443" UserDisplayName="Andrea" Text="A traditional answer: Carrots &amp; peas are a good start. Consider pot pie filling a thick veggie soup. You can also include other things you'd find in frozen &quot;soup veggie&quot; mix. I've had one with diced sweet potatoes too.&#xD;&#xA;&#xD;&#xA;Personally, I'd do carrots, peas, corn, lima beans, tiny diced potatoes, green beans, onion. Think color, texture, flavor. Don't go for green leafies, brocolli or cauliflower (too many sulfur compounds when slow cooked).&#xD;&#xA;&#xD;&#xA;What's as important as veggie selection though is cooking &amp; sauce. Dice onion &amp; mince garlic, brown in butter.  Add veggie stock and bring to simmer. Add (optionally pre-steamed) diced carrots, potatoes &amp; other longer cooking veg. Once more tender, add quicker cooking veg. I would add Campbell's cream of celery as a base, it will thin with veggie stock. Season with salt, pepper, and cayenne pepper - maybe bay leaf or other soup spices.&#xD;&#xA;&#xD;&#xA;Don't bother putting it in a pie shell until you are happy with the flavor &amp; texture. Do not rely on pie baking to cook filling." />
  <row Id="5607" PostHistoryTypeId="2" PostId="3099" RevisionGUID="7ce97594-045e-48a9-a344-d9354800ab57" CreationDate="2010-07-24T15:20:58.697" UserId="1377" Text="In New Zealand we made fondue moitié-moitié with mild Cheddar and Gouda. Tastes very creamy. I think you can make fondue with almost any meltable pure cheese. More important is the dry wine and pepper.&#xD;&#xA;&#xD;&#xA;Gouda is also okay for Raclette.&#xD;&#xA;&#xD;&#xA;NB: we are Swiss!" />
  <row Id="5608" PostHistoryTypeId="2" PostId="3100" RevisionGUID="e04126b5-39b4-49d2-95df-f484765946cd" CreationDate="2010-07-24T15:30:13.443" UserId="43" Text="My mother doesn't like ricotta cheese, so all of the lasagna I had growing up was with cottage cheese plus some extra Parmesan cheese in place of ricotta. My family enjoyed that recipe many years. (Note: I'm not saying this makes a similar flavor -- it *doesn't*. She did this specifically because she doesn't like the flavor of ricotta.)" />
  <row Id="5609" PostHistoryTypeId="5" PostId="3099" RevisionGUID="ec77837c-c0d2-4231-8eaa-63da202487cd" CreationDate="2010-07-24T15:30:54.643" UserId="1377" Comment="added 433 characters in body" Text="In New Zealand we made fondue moitié-moitié with mild white Cheddar and Gouda. Very creamy. I think you can make fondue with almost any meltable pure and good cheese, if the original ingredients are unobtainable.&#xD;&#xA;&#xD;&#xA;More important is the dry wine, a little starch, garlic and pepper. A shot of a good hard liquor also adds flavor. Kirsch (cherry schnapps) is best, but good whisky or cognac also works.&#xD;&#xA;&#xD;&#xA;If the wine is not dry enough, give a spoon of lemon juice or even vinegar (!). If the cheese separates, dissolve a tea-spoon starch in the liquor and reheat carefully stirring continuously.&#xD;&#xA;&#xD;&#xA;Gouda and Cheddar also works for Raclette.&#xD;&#xA;&#xD;&#xA;NB: we are Swiss and not dogmatic at all! :-)" />
  <row Id="5611" PostHistoryTypeId="2" PostId="3101" RevisionGUID="465d864e-ddc7-44ad-b5ad-06e3ffb781c4" CreationDate="2010-07-24T15:59:50.627" UserId="701" Text="As the title says, how long can I keep pureed root ginger in the fridge?" />
  <row Id="5612" PostHistoryTypeId="1" PostId="3101" RevisionGUID="465d864e-ddc7-44ad-b5ad-06e3ffb781c4" CreationDate="2010-07-24T15:59:50.627" UserId="701" Text="How long can I keep pureed root ginger. " />
  <row Id="5613" PostHistoryTypeId="3" PostId="3101" RevisionGUID="465d864e-ddc7-44ad-b5ad-06e3ffb781c4" CreationDate="2010-07-24T15:59:50.627" UserId="701" Text="&lt;food-preservation&gt;" />
  <row Id="5614" PostHistoryTypeId="2" PostId="3102" RevisionGUID="934f1c05-489a-4749-8825-02e5322c2ab7" CreationDate="2010-07-24T16:16:58.163" UserId="1379" Text="I'd go for sauce béchamel for lasagna and cannelloni if you have to find a quick solution." />
  <row Id="5615" PostHistoryTypeId="5" PostId="3099" RevisionGUID="c69fa568-4192-4713-8bd0-c09e16853f54" CreationDate="2010-07-24T16:20:33.403" UserId="1377" Comment="added the recipe; added 41 characters in body" Text="In New Zealand we made fondue moitié-moitié with mild white Cheddar and Gouda. Very creamy. I think you can make fondue with almost any meltable pure and good cheese, if the original ingredients are unobtainable. More important is the dry wine, a little starch, garlic and pepper. A shot of a good hard liquor also adds flavor. Kirsch (cherry schnapps) is best, but good whisky or cognac also works.&#xD;&#xA;&#xD;&#xA;If the wine is not dry enough, give a spoon of lemon juice or even vinegar (!). The acid helps the blending. If the cheese separates, dissolve a tea-spoon starch in the liquor and reheat carefully stirring continuously.&#xD;&#xA;&#xD;&#xA;Gouda and Cheddar also work for Raclette.&#xD;&#xA;&#xD;&#xA;Edit: New Zealand fondue moitié-moitié:&#xD;&#xA;&#xD;&#xA;- 2 garlic cloves&#xD;&#xA;- 1/2 cup dry wine&#xD;&#xA;- 1 spoon cornstarch&#xD;&#xA;- 1 squirt lemon juice&#xD;&#xA;- 1 cup shredded white cheddar (mild or sharp)&#xD;&#xA;- 1 cup shredded gouda&#xD;&#xA;- liquor (kirsch is best)&#xD;&#xA;- pepper&#xD;&#xA;&#xD;&#xA;Take a caquelon (if you don't have a caquelon use an enameled pot), and rub it out with the peeled garlic cloves, then chop finely and put in the pot. Stir cornstarch with the dry wine and add the mixture. Add lemon juice and cheese and put on medium heat. Stir the mixture continuously for 10 to 15 minutes. If the wine and cheese don't mix well, pour liquor in a jigger and add an additional spoon of starch, mix and add. If the mixture is too thin, add more cheese. Cheddar and Gouda should melt in a good-natured way, so do not worry too much. The fondue should get the consistency of a very thick soup. Spike a bit of bread on a fork and dunk it in the fondue. If the fondue wraps the bread in a good way, then fine! Pepper and serve with diced bread. Everybody spikes a dice and dunk and stir (!) and eat. Keep the pot hot with a table stove (just candles are not hot enough). Drink white wine, kirsch or tea with the fondue. As a dessert serve fruit salad: cheese is digested best with fruits.&#xD;&#xA;&#xD;&#xA;NB: we are Swiss and not dogmatic at all! :-)&#xD;&#xA;" />
  <row Id="5616" PostHistoryTypeId="2" PostId="3103" RevisionGUID="9bcfd9ed-e7f0-47c4-8af1-7eb2bd297d64" CreationDate="2010-07-24T16:24:39.717" UserId="177" Text="What is the difference as far as content-pork, beef?" />
  <row Id="5617" PostHistoryTypeId="1" PostId="3103" RevisionGUID="9bcfd9ed-e7f0-47c4-8af1-7eb2bd297d64" CreationDate="2010-07-24T16:24:39.717" UserId="177" Text="What's the difference between Salami and Pepperoni?" />
  <row Id="5618" PostHistoryTypeId="3" PostId="3103" RevisionGUID="9bcfd9ed-e7f0-47c4-8af1-7eb2bd297d64" CreationDate="2010-07-24T16:24:39.717" UserId="177" Text="&lt;sausages&gt;" />
  <row Id="5619" PostHistoryTypeId="2" PostId="3104" RevisionGUID="88d6ce94-6235-40a6-8fbc-310b8c460afb" CreationDate="2010-07-24T16:29:53.827" UserId="1379" Text="If you want to try something less orthodox, I'd use [wild garlic][1], collected in spring in the forests. When collecting, be careful not to confound it with &quot;may lily&quot; which is a toxic plant.&#xD;&#xA;&#xD;&#xA;You can make a great pesto of it too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ramsons" />
  <row Id="5620" PostHistoryTypeId="2" PostId="3105" RevisionGUID="4f95409f-37b8-44ec-8bda-0ad4621c3c38" CreationDate="2010-07-24T16:34:14.523" UserId="1229" Text="I know that regular whole wheat flour needs to be refrigerated but does white whole wheat flour also need refrigeration?  I hate to use up the space in the fridge if I don't have to.&#xD;&#xA;&#xD;&#xA;I have 5lbs and it would probably take me a month or so to use it all.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5621" PostHistoryTypeId="1" PostId="3105" RevisionGUID="4f95409f-37b8-44ec-8bda-0ad4621c3c38" CreationDate="2010-07-24T16:34:14.523" UserId="1229" Text="Does white whole wheat flour need to be refrigerated?" />
  <row Id="5622" PostHistoryTypeId="3" PostId="3105" RevisionGUID="4f95409f-37b8-44ec-8bda-0ad4621c3c38" CreationDate="2010-07-24T16:34:14.523" UserId="1229" Text="&lt;storage-method&gt;&lt;flour&gt;" />
  <row Id="5623" PostHistoryTypeId="2" PostId="3106" RevisionGUID="ad71478c-a6f0-4b42-a9d3-2ce727ccd62e" CreationDate="2010-07-24T16:40:06.687" UserId="1379" Text="Pepperoni is a variety of Salami. Salami is a dried sausage which can be made of pork, beef, veal, horse, donkey, poultry or game. Different spices, smoking and vegetable ingredients give the different salame their particular taste. &#xD;&#xA;&#xD;&#xA;Pepperoni limits its ingredients to beef pork and poultry and belongs to the more spicy varieties of salame." />
  <row Id="5624" PostHistoryTypeId="2" PostId="3107" RevisionGUID="c1aa9ae2-138a-4fda-9a7c-5dba5e3e7436" CreationDate="2010-07-24T16:45:57.443" UserId="633" Text="Fairly standard fonduta recipe: dice fontina and just cover with milk, leave to sit for a few hours.  In a double boiler melt butter, add the cheese and the milk.  Combine flour and egg yolks and then whisk this into the cheese and milk.  Continue whisking until the cheese is melted and the sauce is smooth and shiny.  Season with black pepper.  Take off the heat before the cheese goes stringy.  Serve in hot bowls and as @Treblekicker suggested, add slivers of white truffles if you have them." />
  <row Id="5625" PostHistoryTypeId="2" PostId="3108" RevisionGUID="0ad31227-81cc-4169-8664-69d9e7814891" CreationDate="2010-07-24T16:46:15.337" UserId="1229" Text="Pepperoni is simply a variety of hot salami, derived from Italian salami (&quot;Soppressata&quot; for Calabria, or spicy dry sausage from Naples). If there are any differences in the pork/beef ratio, that is not what makes the difference between salami and pepperoni; some variety would use more beef, but that is just a regional difference." />
  <row Id="5626" PostHistoryTypeId="6" PostId="3103" RevisionGUID="a8422dea-4be2-42d5-bbf0-2f2a577f83a0" CreationDate="2010-07-24T16:46:56.787" UserId="1229" Comment="edited tags" Text="&lt;sausages&gt;&lt;salami&gt;" />
  <row Id="5627" PostHistoryTypeId="5" PostId="3105" RevisionGUID="bdf8233e-ff4c-4f37-ba30-5ec4d21fd9b5" CreationDate="2010-07-24T16:51:50.883" UserId="1229" Comment="added metric value for 5lbs" Text="I know that regular whole wheat flour needs to be refrigerated but does white whole wheat flour also need refrigeration?  I hate to use up the space in the fridge if I don't have to.&#xD;&#xA;&#xD;&#xA;I have 5lbs (2.3kg) and it would probably take me a month or so to use it all.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5628" PostHistoryTypeId="2" PostId="3109" RevisionGUID="0c8a1101-7629-435a-b5f5-a1ecde54674e" CreationDate="2010-07-24T16:52:45.297" UserId="84" Text="I typically look to the packaging for advice on storage. In this case, the King Arthur brand of white whole wheat flour recommends storing it in the freezer &quot;for freshest taste.&quot; &#xD;&#xA;&#xD;&#xA;You can certainly store it outside of the fridge if you don't have room but the oil in the germ will turn rancid much quicker. But really, if you're going to use the whole bag in one month, that shouldn't be an issue either way." />
  <row Id="5629" PostHistoryTypeId="2" PostId="3110" RevisionGUID="74a7305e-31cc-4ab9-8ec6-cf7d1690c226" CreationDate="2010-07-24T17:03:27.497" UserId="632" Text="Flat parsley is more for Southern European cooking and has a stronger taste.&#xD;&#xA;&#xD;&#xA;Curly parsley is more for Northern European cooking - British cooking in particular. For example it is perfect for cod is parsley sauce. It's much milder and less bitter it its raw form." />
  <row Id="5630" PostHistoryTypeId="5" PostId="3110" RevisionGUID="89717762-ec77-4018-b3ad-e85bd1f08181" CreationDate="2010-07-24T17:10:08.623" UserId="632" Comment="edited body" Text="Flat parsley is more for Southern European cooking and has a stronger taste.&#xD;&#xA;&#xD;&#xA;Curly parsley is more for Northern European cooking - British cooking in particular. For example it is perfect for cod is parsley sauce. It's much milder and less bitter in its raw form." />
  <row Id="5631" PostHistoryTypeId="2" PostId="3111" RevisionGUID="983eadd5-660f-42cc-b6f9-27cfbb6cb7af" CreationDate="2010-07-24T17:14:41.423" UserId="217" Text="I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer).  It has since turned brown (not red, as when I bought it).&#xD;&#xA;&#xD;&#xA;Is it safe to use to make hamburgers?" />
  <row Id="5632" PostHistoryTypeId="1" PostId="3111" RevisionGUID="983eadd5-660f-42cc-b6f9-27cfbb6cb7af" CreationDate="2010-07-24T17:14:41.423" UserId="217" Text="Is ground/minced beef bad if it turns brown in the fridge?" />
  <row Id="5633" PostHistoryTypeId="3" PostId="3111" RevisionGUID="983eadd5-660f-42cc-b6f9-27cfbb6cb7af" CreationDate="2010-07-24T17:14:41.423" UserId="217" Text="&lt;food-safety&gt;&lt;beef&gt;&lt;hamburgers&gt;" />
  <row Id="5634" PostHistoryTypeId="2" PostId="3112" RevisionGUID="44cd4940-0d0c-4ea4-882f-7e139878e220" CreationDate="2010-07-24T17:26:52.747" UserId="1259" Text="I'm not going to comment on whether or not it is safe, because that could be any number of issues other than the brown coloring of the meat. However, the brown in and of itself is not an issue. When meat is exposed to air it turns a brown color. This does not effect the falvor of the meat, but the color turns a lot of people off. Grocery stores will actually throw this meat away, not because it is bad but just because people won't buy it. Terribly wasteful. &#xD;&#xA;&#xD;&#xA;&gt; From the [USDA][1]: Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments responsible for the color of meat. When exposed to air, myoglobin forms the pigment, oxymyoglobin, which gives meat a pleasingly cherry-red color. The use of a plastic wrap that allows oxygen to pass through it helps ensure that the cut meats will retain this bright red color. However, exposure to store lighting as well as the continued contact of myoglobin and oxymyoglobin with oxygen leads to the formation of metmyoglobin, a pigment that turns meat brownish-red. This color change alone does not mean the product is spoiled&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Color_of_Meat_&amp;_Poultry/index.asp" />
  <row Id="5635" PostHistoryTypeId="2" PostId="3113" RevisionGUID="e5ced1cd-c64e-43fe-9641-433fe63f6040" CreationDate="2010-07-24T17:29:03.163" UserDisplayName="daniel" Text="As long as it's before its expiration date, and looks/taste fine, it's okay. Beef browns because the iron in the blood oxidizes. It's essentially the same reaction as rust. It's harmless." />
  <row Id="5636" PostHistoryTypeId="2" PostId="3114" RevisionGUID="b6180af1-eff3-440c-8613-1f8529c85c11" CreationDate="2010-07-24T17:43:52.140" UserId="25" Text="Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever.&#xD;&#xA;&#xD;&#xA;(I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.)&#xD;&#xA;&#xD;&#xA;Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge)&#xD;&#xA;&#xD;&#xA;Are powered juicers any good for this?  Would they work with watermelon (obviously cut up with the rind removed)  Would I have to remove the seeds manually first?" />
  <row Id="5637" PostHistoryTypeId="1" PostId="3114" RevisionGUID="b6180af1-eff3-440c-8613-1f8529c85c11" CreationDate="2010-07-24T17:43:52.140" UserId="25" Text="What is the best/easiest way to juice a watermelon?" />
  <row Id="5638" PostHistoryTypeId="3" PostId="3114" RevisionGUID="b6180af1-eff3-440c-8613-1f8529c85c11" CreationDate="2010-07-24T17:43:52.140" UserId="25" Text="&lt;technique&gt;&lt;watermelon&gt;&lt;juicing&gt;" />
  <row Id="5639" PostHistoryTypeId="5" PostId="3114" RevisionGUID="d14a913f-0cf0-4d63-8f53-03b67b636c08" CreationDate="2010-07-24T17:53:45.273" UserId="25" Comment="added 100 characters in body" Text="Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever.&#xD;&#xA;&#xD;&#xA;(I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.)&#xD;&#xA;&#xD;&#xA;Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge)&#xD;&#xA;&#xD;&#xA;Are powered juicers any good for this?  Would they work with watermelon (obviously cut up with the rind removed)  Would I have to remove the seeds manually first?&#xD;&#xA;&#xD;&#xA;(I found this ridiculous video of Rener Gracie, BTW: http://www.youtube.com/watch?v=ClIepBc7z6s)" />
  <row Id="5640" PostHistoryTypeId="5" PostId="3114" RevisionGUID="ed389241-dc2a-418d-ac00-b5bc04fc05d8" CreationDate="2010-07-24T17:59:29.863" UserId="25" Comment="added 187 characters in body" Text="Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever.&#xD;&#xA;&#xD;&#xA;(I then froze the juice in ice trays and stored them in ziploc bags in the freezer - it makes a great margarita in the blender.)&#xD;&#xA;&#xD;&#xA;Now that we are getting great local watermelon again, I thought it would be a good use (I've got a huge half a melon taking up space in the fridge)&#xD;&#xA;&#xD;&#xA;Are powered juicers any good for this?  Would they work with watermelon (obviously cut up with the rind removed)  Would I have to remove the seeds manually first?&#xD;&#xA;&#xD;&#xA;(I found this ridiculous video of Rener Gracie, BTW: http://www.youtube.com/watch?v=ClIepBc7z6s)&#xD;&#xA;&#xD;&#xA;Apparently, they claim that the $20 Gracie Juice Bag (http://www.gracieacademy.com/storeitem.asp?r=74903) is more efficient to use on watermelon than the juicer they sell on the site." />
  <row Id="5641" PostHistoryTypeId="2" PostId="3115" RevisionGUID="afeeb748-e874-4a70-9da9-038c01275afe" CreationDate="2010-07-24T18:02:49.700" UserId="1259" Text="Maybe put it in a blender and then hang it over a bowl in some cheese cloth or push it through a chinoise? The first option would allow you to let it drip overnight and wouldn't require any extra work on your part. I've made an almond soup like that. " />
  <row Id="5642" PostHistoryTypeId="2" PostId="3116" RevisionGUID="986f5b65-dcca-4c70-8fcb-2115e541b3f3" CreationDate="2010-07-24T18:23:12.653" UserId="60" Text="First, **do not eat** that. Regardless what color the beef is, two weeks is _entirely_ too long to refrigerate ground beef. It is unsafe and should be thrown out. Raw ground beef only keeps in the refrigerator for [1-2 days].&#xD;&#xA;&#xD;&#xA;Ignoring storage time, regarding color, brown meat is as safe to eat as red meat. As others have indicated it is simply oxidation occurring. Many grocery stores, at least in the USA, [used to?] blast and wrap their meats with carbon monoxide which imparts a bright pink color that lasts well beyond the shelf life of the meat. If you freeze hamburger or steak for a few months there's a good chance it will come out much browner than when you put it in. This is because some oxidation still occurs in the freezer, unless you hermetically sealed it somehow. Similarly, as long as you're within the 3-4 month freezer period for ground beef, you're OK.&#xD;&#xA;&#xD;&#xA;[1-2 days]: http://stilltasty.com/fooditems/index/16508" />
  <row Id="5643" PostHistoryTypeId="2" PostId="3117" RevisionGUID="e36d8405-b517-4202-80a2-6d807898c85b" CreationDate="2010-07-24T18:36:02.643" UserId="706" Text="A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away?" />
  <row Id="5644" PostHistoryTypeId="1" PostId="3117" RevisionGUID="e36d8405-b517-4202-80a2-6d807898c85b" CreationDate="2010-07-24T18:36:02.643" UserId="706" Text="Is it safe to eat a lump of Jamon that grew some mold?" />
  <row Id="5645" PostHistoryTypeId="3" PostId="3117" RevisionGUID="e36d8405-b517-4202-80a2-6d807898c85b" CreationDate="2010-07-24T18:36:02.643" UserId="706" Text="&lt;food-safety&gt;&lt;mold&gt;" />
  <row Id="5646" PostHistoryTypeId="2" PostId="3118" RevisionGUID="ce1a607f-cdd3-440d-9eb4-787b619dd157" CreationDate="2010-07-24T18:41:31.463" UserId="60" Text="If you're referring to the dried ham [Jamón][1] , then I'd say no. As a general rule if any meat has gone far enough for _anything_ out of the ordinary to grow on it, I throw it out. For every bit of nast' that you see, there are probably 10 million more that you don't.&#xD;&#xA;&#xD;&#xA;Cheese, on the other hand, I cut moldy pieces off all the time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Jamón" />
  <row Id="5647" PostHistoryTypeId="2" PostId="3119" RevisionGUID="cf34ed97-4702-4a12-bfdc-fe3c65464cf7" CreationDate="2010-07-24T18:52:39.880" UserId="1274" Text="Two more tips for good fondue's I've made without gruyere:&#xD;&#xA;&#xD;&#xA; 1. Spicy fondue with ginger&#xD;&#xA; 2. Blue cheese fondue (generally made a but softer with mascarpone) &amp; white wine. Excellent for dipping dark brown bread and grapes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5648" PostHistoryTypeId="2" PostId="3120" RevisionGUID="8c1b2e2f-5e17-47f3-a25d-8c3ed73690be" CreationDate="2010-07-24T19:05:53.160" UserId="17" Text="I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?" />
  <row Id="5649" PostHistoryTypeId="1" PostId="3120" RevisionGUID="8c1b2e2f-5e17-47f3-a25d-8c3ed73690be" CreationDate="2010-07-24T19:05:53.160" UserId="17" Text="Buttermilk substitute?" />
  <row Id="5650" PostHistoryTypeId="3" PostId="3120" RevisionGUID="8c1b2e2f-5e17-47f3-a25d-8c3ed73690be" CreationDate="2010-07-24T19:05:53.160" UserId="17" Text="&lt;dairy&gt;&lt;substitute&gt;" />
  <row Id="5651" PostHistoryTypeId="2" PostId="3121" RevisionGUID="4e3f7834-cf6f-469f-a77a-6c18c94880ff" CreationDate="2010-07-24T19:09:43.057" UserId="1259" Text="I've seen both milk + white vinegar or milk + lemon juice mentioned as substitutes. I've only tried the former, and that worked great. I've used a ratio of 1 cup milk to 1 tablespoon of vinegar. " />
  <row Id="5652" PostHistoryTypeId="2" PostId="3122" RevisionGUID="228017bf-25a4-41fc-9431-bdceb069e025" CreationDate="2010-07-24T19:10:13.443" UserId="1181" Text="Following up from my [previous][1] question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a think about &quot;standard&quot; pans.&#xD;&#xA;&#xD;&#xA;I'm not currently interested in differences in care/cleaning/etc, I think those are quite well covered in other questions.&#xD;&#xA;&#xD;&#xA;So, I'm wondering what's the difference in the required technique when using them to cook food?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/2564/how-to-look-after-non-stick-cookware-so-it-lasts" />
  <row Id="5653" PostHistoryTypeId="1" PostId="3122" RevisionGUID="228017bf-25a4-41fc-9431-bdceb069e025" CreationDate="2010-07-24T19:10:13.443" UserId="1181" Text="Difference in technique for cooking with non-stick and standard pans?" />
  <row Id="5654" PostHistoryTypeId="3" PostId="3122" RevisionGUID="228017bf-25a4-41fc-9431-bdceb069e025" CreationDate="2010-07-24T19:10:13.443" UserId="1181" Text="&lt;please-remove-this-tag&gt;&lt;cookware&gt;&lt;non-stick&gt;" />
  <row Id="5655" PostHistoryTypeId="2" PostId="3123" RevisionGUID="a8eb1f13-f097-40bf-9dca-771f6560a8f0" CreationDate="2010-07-24T19:10:18.967" UserId="60" Text="There are a few possibilities:&#xD;&#xA;&#xD;&#xA;* 1 cup milk plus 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes&#xD;&#xA;* 1 cup milk plus 2 tsp cream of tartar, let stand for 10 minutes&#xD;&#xA;* 2 parts plain yogurt to 1 part milk&#xD;&#xA;* Plain, low-fat yogurt&#xD;&#xA;* Sour cream&#xD;&#xA;* Molasses (if batter requires baking soda)&#xD;&#xA;&#xD;&#xA;Source: [Cook's Thesaurus][1]&#xD;&#xA;&#xD;&#xA;[1]: http://www.foodsubs.com/Cultmilk.html" />
  <row Id="5656" PostHistoryTypeId="6" PostId="3120" RevisionGUID="a77e83fb-3c18-4ca0-9c4a-2bf6dc961644" CreationDate="2010-07-24T19:14:16.710" UserId="60" Comment="edited tags; edited tags" Text="&lt;substitutions&gt;&lt;dairy&gt;&lt;buttermilk&gt;" />
  <row Id="5657" PostHistoryTypeId="5" PostId="3123" RevisionGUID="80a8d9f9-a490-4a66-834a-dd731c155f01" CreationDate="2010-07-24T19:16:06.830" UserId="60" Comment="added 43 characters in body" Text="There are a few possibilities:&#xD;&#xA;&#xD;&#xA;* 1 cup milk plus 1 Tbsp lemon juice or white vinegar, let stand for 10 minutes&#xD;&#xA;* 1 cup milk plus 2 tsp cream of tartar, let stand for 10 minutes&#xD;&#xA;* 2 parts plain yogurt to 1 part milk&#xD;&#xA;* Plain, low-fat yogurt&#xD;&#xA;* Sour cream&#xD;&#xA;* Molasses (if batter requires baking soda)&#xD;&#xA;&#xD;&#xA;I have used the first two with success.&#xD;&#xA;&#xD;&#xA;Source: [Cook's Thesaurus][1]&#xD;&#xA;&#xD;&#xA;[1]: http://www.foodsubs.com/Cultmilk.html" />
  <row Id="5658" PostHistoryTypeId="6" PostId="2935" RevisionGUID="b675512b-56e7-44b5-a12f-57a705a601ac" CreationDate="2010-07-24T19:20:09.350" UserId="449" Comment="edited tags" Text="&lt;fruit&gt;&lt;juice&gt;&lt;pomegranate&gt;" />
  <row Id="5659" PostHistoryTypeId="6" PostId="2935" RevisionGUID="5b94e850-65fe-46c2-992a-17f350868871" CreationDate="2010-07-24T19:20:21.500" UserId="449" Comment="edited tags" Text="&lt;fruit&gt;&lt;juice&gt;&lt;pomegranate&gt;" />
  <row Id="5660" PostHistoryTypeId="2" PostId="3124" RevisionGUID="81678a95-0f3f-49f7-88eb-872f26956b39" CreationDate="2010-07-24T19:24:47.480" UserId="1274" Text="Well, standard pans 'stick' more. You can either try to prevent it, or gain advantage from it. The common advantage being caramelization / sticking / dissolving, for flavour, or getting a maillard reaction going.&#xD;&#xA;&#xD;&#xA;Have a look [here][1] as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.edinformatics.com/math_science/science_of_cooking/why_food_sticks.htm" />
  <row Id="5661" PostHistoryTypeId="2" PostId="3125" RevisionGUID="862895c2-e789-4dab-b187-0ecc18208309" CreationDate="2010-07-24T19:31:46.433" UserId="149" Text="I don't think preservation is the issue you want to worry about, it is taste. &#xD;&#xA;&#xD;&#xA;As with most fresh vegetable matter, you should have no trouble telling if that ginger has become unwholesome. It's not like canned goods, where you have to worry about botulism. If it's bad, it will look and smell bad.&#xD;&#xA;&#xD;&#xA;Long before it's bad, however, it will be off.&#xD;&#xA;&#xD;&#xA;Personally, I only grate what I need. You can always grate a bit more if you're low. &#xD;&#xA;&#xD;&#xA;If for some reason you are sitting on 250g of grated ginger due to an overenthusiastic assistant or something, I'd personally try to turn it into gingerbread within about 2 days.&#xD;&#xA;" />
  <row Id="5662" PostHistoryTypeId="2" PostId="3126" RevisionGUID="f4d8265b-40e6-427a-bd25-f51ad17be6c9" CreationDate="2010-07-24T19:47:57.987" UserId="426" Text="The only difference between regular whole wheat flour and white whole wheat flour is the variety of wheat from which it is ground.  Regular whole wheat flour is ground from red wheat while white whole wheat is from a lighter pigmented wheat and thus the lighter color.  In both cases the germ is still intact and thus as Jonathan Campbell stated, it will go rancid more quickly than white flour.&#xD;&#xA;&#xD;&#xA;Keep it in a cool dark place and use up quickly if you can't refrigerate or freeze it.&#xD;&#xA;&#xD;&#xA;When you keep it in the refrigerator or freezer and plan to use it for yeast breads, remember to allow it to warm to room temperature before using for best results with your yeast." />
  <row Id="5663" PostHistoryTypeId="2" PostId="3127" RevisionGUID="d133e23c-f141-45b2-9844-697ab64daaf1" CreationDate="2010-07-24T20:30:37.557" UserId="426" Text="You can use the aforementioned substitutions for buttermilk but keep in mind that they will produce a slightly different flavor due to the types of acids and their flavor profiles:&#xD;&#xA;&#xD;&#xA; -Buttermilk = lactic acid&#xD;&#xA;&#xD;&#xA; -Lemon juice = citric acid&#xD;&#xA;&#xD;&#xA; -Vinegar = acetic acid   &#xD;&#xA;&#xD;&#xA;Chemically they will work the same however.  &#xD;&#xA;&#xD;&#xA;Sour cream or yogurt thinned with milk to the consistency of buttermilk will probably give you the closest substitution in flavor." />
  <row Id="5664" PostHistoryTypeId="2" PostId="3128" RevisionGUID="d2460380-3cb2-4b69-ad6c-06b423d3080f" CreationDate="2010-07-24T20:37:01.193" UserId="426" Text="If you have a lot or don't anticipate using it in the next 5 days, then freeze it.&#xD;&#xA;If it's already minced or pureed then simply measure it into quantities that will be the easiest for you to use and then freeze them on a tray lined with plastic wrap.  Once frozen, remove and put into a self-sealing bag and keep in the freezer for future use.&#xD;&#xA;&#xD;&#xA;Whole ginger can be frozen simply as it is.  Just put it a bag in the freezer. Galangal for example, is commonly sold frozen in asian markets  You can pull it out and grate what you need on a rasp style zester while frozen.  I never even peel ginger as most uses for it require it to either be minced finely or strained out all together.  A little gingerroot skin is just more fiber for the diet.  " />
  <row Id="5665" PostHistoryTypeId="2" PostId="3129" RevisionGUID="0a568111-85d3-493a-8f00-82f3403a62fa" CreationDate="2010-07-24T20:38:12.890" UserId="1380" Text="You can also freeze ginger pretty well for at least a few months - if you spoon out tablespoon-sized chunks onto a cookie sheet til frozen, then you can use as needed. Not quite as good as freshly grated, but easy in a pinch." />
  <row Id="5670" PostHistoryTypeId="2" PostId="3132" RevisionGUID="ccbd77d2-a2bf-4519-bf55-00ab207e142a" CreationDate="2010-07-24T21:18:12.953" UserId="60" Text="Apologies in advance for any typos, and the brevity. I'm on an iPhone in the grocery store. Not having used sherry before, what is the type used when a recipe just says &quot;sherry&quot;? I see cream sherry, dry sherry, and very dry sherry here. Does brand matter much?" />
  <row Id="5671" PostHistoryTypeId="1" PostId="3132" RevisionGUID="ccbd77d2-a2bf-4519-bf55-00ab207e142a" CreationDate="2010-07-24T21:18:12.953" UserId="60" Text="What type of sherry is typically used when cooking?" />
  <row Id="5672" PostHistoryTypeId="3" PostId="3132" RevisionGUID="ccbd77d2-a2bf-4519-bf55-00ab207e142a" CreationDate="2010-07-24T21:18:12.953" UserId="60" Text="&lt;untagged&gt;" />
  <row Id="5673" PostHistoryTypeId="2" PostId="3133" RevisionGUID="b2d2bfa5-0086-4e81-9f6d-b58a4f1bc53e" CreationDate="2010-07-24T21:26:13.770" UserId="41" Text="Cream sherry is very sweet - likely too sweet for most recipes that don't explicitly mention it.&#xD;&#xA;&#xD;&#xA;If a recipe simply calls for &quot;sherry&quot;, it usually means dry sherry, as that's the most common kind of available.  In fact, I don't think I've ever even seen &quot;very dry&quot; around here.  So I would definitely stick with the dry.&#xD;&#xA;&#xD;&#xA;As for brand, I believe that sherry *is* the brand (somebody correct me if I'm wrong).  If you see several different bottles all labeled sherry, I don't think it matters too much which one you pick - at least if you're using it for cooking and not drinking." />
  <row Id="5674" PostHistoryTypeId="2" PostId="3134" RevisionGUID="6b129af7-be68-4c38-9434-228ae99aea6d" CreationDate="2010-07-24T21:27:42.993" UserId="1010" Text="There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'.  The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce.&#xD;&#xA;&#xD;&#xA;I've spent countless hours on google looking for a recipe for something resembling this sauce, but there doesn't seem to be one definitive version of arroz con pollo, so I haven't had much luck.&#xD;&#xA;&#xD;&#xA;Can someone point me in the right direction?" />
  <row Id="5675" PostHistoryTypeId="1" PostId="3134" RevisionGUID="6b129af7-be68-4c38-9434-228ae99aea6d" CreationDate="2010-07-24T21:27:42.993" UserId="1010" Text="Mexican Cheese Sauce?" />
  <row Id="5676" PostHistoryTypeId="3" PostId="3134" RevisionGUID="6b129af7-be68-4c38-9434-228ae99aea6d" CreationDate="2010-07-24T21:27:42.993" UserId="1010" Text="&lt;cheese&gt;&lt;sauce&gt;" />
  <row Id="5677" PostHistoryTypeId="5" PostId="3133" RevisionGUID="6eb2c898-f4a4-48a6-a5f1-ebb4970d1916" CreationDate="2010-07-24T21:33:14.850" UserId="41" Comment="added 115 characters in body" Text="Cream sherry is very sweet - likely too sweet for most recipes that don't explicitly mention it.&#xD;&#xA;&#xD;&#xA;If a recipe simply calls for &quot;sherry&quot;, it usually means dry sherry, as that's the most common kind of available.  In fact, I don't think I've ever even seen &quot;very dry&quot; around here.  So I would definitely stick with the dry.&#xD;&#xA;&#xD;&#xA;As for brand, I believe that sherry *is* the brand (somebody correct me if I'm wrong).  If you see several different bottles all labeled sherry, I don't think it matters too much which one you pick - at least if you're using it for cooking and not drinking.&#xD;&#xA;&#xD;&#xA;P.S. If you're using this as a substitute for rice wine, the commonly-accepted substitute is indeed dry sherry." />
  <row Id="5678" PostHistoryTypeId="2" PostId="3135" RevisionGUID="ef8da5eb-12f1-41f1-bab5-a68570342b34" CreationDate="2010-07-24T21:34:40.640" UserId="685" Text="I usually use only a small portion of the bunch of mint that I purchase.  What can I do with the rest to make the best use of it while it's fresh?" />
  <row Id="5679" PostHistoryTypeId="1" PostId="3135" RevisionGUID="ef8da5eb-12f1-41f1-bab5-a68570342b34" CreationDate="2010-07-24T21:34:40.640" UserId="685" Text="What can I do with extra mint?" />
  <row Id="5680" PostHistoryTypeId="3" PostId="3135" RevisionGUID="ef8da5eb-12f1-41f1-bab5-a68570342b34" CreationDate="2010-07-24T21:34:40.640" UserId="685" Text="&lt;herbs&gt;" />
  <row Id="5681" PostHistoryTypeId="2" PostId="3136" RevisionGUID="a1d4dd31-964a-4f75-97e4-c4ff71feb05c" CreationDate="2010-07-24T21:36:32.700" UserId="633" Text="If you are able to buy actual styles of sherry, then fino is the driest, and is the one to go for in most savoury dishes.  If you are using it in seafood or fish dishes, then I'd try to get manzanilla which is a kind of fino that is grown on the coast and has a salty tang to it.&#xD;&#xA;&#xD;&#xA;For sweet dishes try the really raisiny Pedro Ximinéz (PX) or oloroso, which is usually dry but there are sweet versions." />
  <row Id="5683" PostHistoryTypeId="5" PostId="3132" RevisionGUID="d1084d5d-706b-42e0-a950-d2af37711a63" CreationDate="2010-07-24T22:03:22.090" UserId="60" Comment="deleted 66 characters in body" Text="Not having used sherry before, what is the type used when a recipe just calls for &quot;sherry&quot;? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?" />
  <row Id="5684" PostHistoryTypeId="5" PostId="3118" RevisionGUID="8660edc4-6fff-4f2a-86a2-2b1f6d172e3f" CreationDate="2010-07-24T22:11:12.630" UserId="60" Comment="added 5 characters in body" Text="If you're referring to the dried ham [Jamón][1] , then I'd say no. As a general rule if any meat has gone far enough for _anything_ out of the ordinary to grow on it, I throw it out. For every bit of nast' that you see, there are probably 10 million more that you don't.&#xD;&#xA;&#xD;&#xA;Cheese, on the other hand, I cut moldy pieces off all the time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Jam%c3%b3n" />
  <row Id="5685" PostHistoryTypeId="2" PostId="3137" RevisionGUID="640976a2-e053-4f6b-83c3-fb1fd9f28aeb" CreationDate="2010-07-24T22:29:11.320" UserId="126" Text="[Tzatziki][1] is a favourite of mine with yoghurt, cucumber, garlic and mint. It's fairly adaptable and is especially good on a hot summers day. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tzatziki" />
  <row Id="5687" PostHistoryTypeId="2" PostId="3138" RevisionGUID="b48daa56-5950-4066-8fae-2dc2af7fed54" CreationDate="2010-07-24T22:36:37.210" UserId="203" Text="Mint Tea if you are a fan.&#xD;&#xA;&#xD;&#xA;Never done it myself, just what popped into my head.&#xD;&#xA;&#xD;&#xA;Looks like there are plenty of recipes/methods to try:  &#xD;&#xA;http://www.google.com/search?q=mint+tea+from+fresh+mint" />
  <row Id="5688" PostHistoryTypeId="2" PostId="3139" RevisionGUID="cd1d60af-f781-4665-a629-82565efb615a" CreationDate="2010-07-24T22:55:37.250" UserId="1382" Text="mint chocolate chip ice cream, mojitos, cantaloupe juice with finely chopped mint, marinade for lamb... " />
  <row Id="5689" PostHistoryTypeId="2" PostId="3140" RevisionGUID="62a2b191-7d40-4fa9-b90c-d79282d49675" CreationDate="2010-07-24T23:18:17.103" UserId="60" Text="Make a [mojito]!&#xD;&#xA;&#xD;&#xA;* 4.0 cl (1.3 oz) white rum&#xD;&#xA;* 3.0 cl (1 oz) fresh lime juice&#xD;&#xA;* 3 sprigs mint&#xD;&#xA;* 2 tsp simple syrup (or sugar)&#xD;&#xA;* Club soda&#xD;&#xA;&#xD;&#xA;Gently muddle the lime juice, sugar, and mint in the bottom of a highball glass. Add rum and stir. Finish with ice and club soda. Garnish with lime and mint if you desire.&#xD;&#xA;&#xD;&#xA;[mojito]: http://en.wikipedia.org/wiki/Mojito" />
  <row Id="5690" PostHistoryTypeId="6" PostId="3117" RevisionGUID="ef958938-5ce9-46ec-8f40-dced810e3036" CreationDate="2010-07-24T23:22:27.160" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;mold&gt;&lt;ham&gt;" />
  <row Id="5691" PostHistoryTypeId="2" PostId="3141" RevisionGUID="26b9fd08-272e-4e46-bb5e-ce02e19c4d96" CreationDate="2010-07-25T00:24:35.980" UserId="1229" Text="I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first.&#xD;&#xA;&#xD;&#xA;Fortunately, the sugar was added last and I was able to salvage enough to cream it.&#xD;&#xA;&#xD;&#xA;Had it been on the bottom of the bowl under the flour etc., could I have just beat everything together?&#xD;&#xA;&#xD;&#xA;The recipe is simple and just calls for creaming and then adding egg, and after that, dry ingredients.  Nothing fancy.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5692" PostHistoryTypeId="1" PostId="3141" RevisionGUID="26b9fd08-272e-4e46-bb5e-ce02e19c4d96" CreationDate="2010-07-25T00:24:35.980" UserId="1229" Text="What is the purpose of creaming butter with sugar in cookie recipes?" />
  <row Id="5693" PostHistoryTypeId="3" PostId="3141" RevisionGUID="26b9fd08-272e-4e46-bb5e-ce02e19c4d96" CreationDate="2010-07-25T00:24:35.980" UserId="1229" Text="&lt;technique&gt;&lt;baking&gt;&lt;butter&gt;" />
  <row Id="5694" PostHistoryTypeId="2" PostId="3142" RevisionGUID="932f5e6f-4bee-4388-a207-f6691f309944" CreationDate="2010-07-25T00:29:47.407" UserId="921" Text="I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a ton left over.  What's a good use for the leftovers?" />
  <row Id="5695" PostHistoryTypeId="1" PostId="3142" RevisionGUID="932f5e6f-4bee-4388-a207-f6691f309944" CreationDate="2010-07-25T00:29:47.407" UserId="921" Text="What is a good use for lots of fresh cilantro?" />
  <row Id="5696" PostHistoryTypeId="3" PostId="3142" RevisionGUID="932f5e6f-4bee-4388-a207-f6691f309944" CreationDate="2010-07-25T00:29:47.407" UserId="921" Text="&lt;herbs&gt;" />
  <row Id="5697" PostHistoryTypeId="2" PostId="3143" RevisionGUID="fd2ca3e5-354f-41e1-a767-56c181a9a60a" CreationDate="2010-07-25T00:35:45.240" UserId="152" Text="Cilantro lime rice! I eat it on burritos, or by itself. I'd link you a recipe, but I haven't made it in a while and can't remember how I do it. It's basically:&#xD;&#xA;&#xD;&#xA;* Rice&#xD;&#xA;* Cilantro&#xD;&#xA;* Lime Juice&#xD;&#xA;* Salt&#xD;&#xA;&#xD;&#xA;Cilantro's also interesting in salads (like everything green)." />
  <row Id="5698" PostHistoryTypeId="2" PostId="3144" RevisionGUID="299013b5-dc4d-4c49-b15a-61445f35887c" CreationDate="2010-07-25T01:34:46.690" UserId="183" Text="Creaming puts the air bubbles into the mixture. The baking powder only helps enlarge the bubbles, not make them.  In cookies the creaming plays another essential role, which is to help dissolve the sugar.  To [cream the butter keep it cool and do for a few minutes][2] (at 65&amp;deg;F, harder in the summer).&#xD;&#xA;&#xD;&#xA;It has [recently been discovered][1] that cookie dough is different from cake batters. Sugar is part of the structure of the cookie and not just a sweetener, tenderizer, and browning agent.  It forms the base upon which the fats and the starch granules of the flour are embedded.  The sugar needs to dissolve for the matrix to form.&#xD;&#xA;&#xD;&#xA;If you beat the whole thing, it will be harder to get bubbles in and you may end up overworking the dough.  The cookies will end up flat and tough. &#xD;&#xA;&#xD;&#xA;[1]: http://dx.doi.org/10.1021/jf990435+&#xD;&#xA;[2]: http://www.nytimes.com/2008/12/17/dining/17bake.html" />
  <row Id="5699" PostHistoryTypeId="2" PostId="3145" RevisionGUID="98112b73-522d-49fa-ad3d-0aa2c48f6180" CreationDate="2010-07-25T01:40:43.493" UserId="89" Text="I don't know about if it's safe or not, but what I can tell you (if indeed we are talking about dry-cured ham) that for it to grow mold you had to have handled it improperly.&#xD;&#xA;&#xD;&#xA;Cured ham should never be refrigerated (most common cause for mold to grow on it), stored in plastic wrap, or anything that bumps up humidity or lowers a lot temperature.&#xD;&#xA;&#xD;&#xA;If you live in a hot country, buy smaller amounts and store it in the coolest non refrigerated place you have in your house. Hot temperatures will make it dry faster, but it won't grow mold or otherwise get corrupted. If at all possible, hang it instead of placing it on a plate or shelf." />
  <row Id="5700" PostHistoryTypeId="2" PostId="3146" RevisionGUID="0c364301-e758-46f4-b8bf-fab4fa02bf61" CreationDate="2010-07-25T01:42:20.540" UserId="177" Text="I purchased &quot;Live&quot; Soft Shell Crabs and wanted to make a recipe that calls for frying them - what are the steps involved?" />
  <row Id="5701" PostHistoryTypeId="1" PostId="3146" RevisionGUID="0c364301-e758-46f4-b8bf-fab4fa02bf61" CreationDate="2010-07-25T01:42:20.540" UserId="177" Text="How do you prepare Soft Shell Crabs?" />
  <row Id="5702" PostHistoryTypeId="3" PostId="3146" RevisionGUID="0c364301-e758-46f4-b8bf-fab4fa02bf61" CreationDate="2010-07-25T01:42:20.540" UserId="177" Text="&lt;crab&gt;" />
  <row Id="5703" PostHistoryTypeId="2" PostId="3147" RevisionGUID="a80f419a-6b68-42db-805f-ea215b59fff1" CreationDate="2010-07-25T01:47:02.697" UserId="177" Text="Some fresh Herbs dry better than others, parsley not so well, tarragon seems OK, any help would be appreciated before I try to dry out others..." />
  <row Id="5704" PostHistoryTypeId="1" PostId="3147" RevisionGUID="a80f419a-6b68-42db-805f-ea215b59fff1" CreationDate="2010-07-25T01:47:02.697" UserId="177" Text="What are the herbs that &quot;dry&quot; the best?" />
  <row Id="5705" PostHistoryTypeId="3" PostId="3147" RevisionGUID="a80f419a-6b68-42db-805f-ea215b59fff1" CreationDate="2010-07-25T01:47:02.697" UserId="177" Text="&lt;herbs&gt;" />
  <row Id="5706" PostHistoryTypeId="2" PostId="3148" RevisionGUID="62d9e7d1-0f2c-49fa-92c3-973067042adb" CreationDate="2010-07-25T01:50:40.973" Text="Gnocchi is already a very hearty dish; deep frying it sounds positively deadly!&#xD;&#xA;&#xD;&#xA;You need a good pan to make crispy, pan-fried gnocchi.  Ideal is a heavy cast iron skillet, well seasoned.  Alton Brown has an excellent description of how to season a cast iron skillet in his book: &quot;Gear for your kitchen&quot;.  It's basically a coat of vegetable oil to the pan, placed upside down in a 350 degree oven for an hour, then turn off the oven and let the pan set until it's cool.  If the pan has a wooden handle, you may want to remove it before putting it in the oven.  Otherwise the handle will acquire a nice seasoned look too:)&#xD;&#xA;&#xD;&#xA;Once you have your seasoned skillet, it will function like non-stick cookware!  Heat the pan (you can leave it on medium-high or even high heat pretty much as long as you want until you are ready to cook, then add a SMALL amount of good olive oil.  The French expression is a &quot;filet d'huile&quot; or a &quot;thread of oil&quot;.  If the pan is hot, the olive oil will get hot very quickly (but not as fast as butter, which burns REALLY FAST.  Butter is good too, though.  Just adjust the pan temp down a little first).  Throw in the gnocchi, add a little thyme, rosemary, etc., and shake the pan back and forth over the burner like Jiffy Pop until the gnocchis are golden brown on all sides.  If you want to get fancy you can lift one edge of the pan like an Italian chef and make the gnocchis hop into the air a little bit to make them turn.&#xD;&#xA;&#xD;&#xA;Crumble a few pinches of &quot;fleur de sel&quot; (flake salt) over the top between your thumb and forefinger, and you will soon be eating a heavenly dish.&#xD;&#xA;&#xD;&#xA;Note: don't cook this dish too often unless you are really skinny and are trying to gain a few pounds!&#xD;&#xA;&#xD;&#xA;Have fun." />
  <row Id="5707" PostHistoryTypeId="2" PostId="3149" RevisionGUID="e2587171-2e73-4090-a5b1-7897c98ee355" CreationDate="2010-07-25T01:54:59.717" UserId="60" Text="First, clean them. You basically just remove the stuff that you don't (normally) eat from a hard shell crab.&#xD;&#xA;&#xD;&#xA;Using some kitchen shears just remove the following:&#xD;&#xA;&#xD;&#xA;* Their face. Just one snip should take off their mouth and eyes. You have to cut it at an angle.&#xD;&#xA;* Their gills. Peel back their shells and cut the gills off. There is a set per side.&#xD;&#xA;* The apron. This is the triangular tail like thing under the crab. Just turn it over and cut it off.&#xD;&#xA;&#xD;&#xA;Then you can just dredge them in seasoned flour and fry in hot oil (375 F)." />
  <row Id="5708" PostHistoryTypeId="5" PostId="3088" RevisionGUID="624ea674-6066-4cd7-b5af-9c8c329d50f5" CreationDate="2010-07-25T02:19:27.270" UserId="41" Comment="added 912 characters in body" Text="Many restaurants actually serve a &quot;light&quot; version of the Tso sauce, and I have a pretty strong feeling that's what you're used to.&#xD;&#xA;&#xD;&#xA;To make the light version, you use 3x the corn starch and add 1/2 cup of the base liquid (usually chicken broth).&#xD;&#xA;&#xD;&#xA;The hint of sesame almost certainly came from toasted sesame oil, my favourite &quot;secret ingredient&quot; that goes into just about every Asian stir-fry.&#xD;&#xA;&#xD;&#xA;To get a more consistent flavour for the sauce, instead of using &quot;minced&quot; garlic, you might want to grate it using a fine rasp, if you have one.  This will definitely help to bring out the flavour of the garlic and subsequently the spiciness of the sauce.&#xD;&#xA;&#xD;&#xA;Grated orange zest is another common additive, and although it's *traditionally* labeled as a different recipe (&quot;General Tso's Chicken with Orange&quot;), some restaurants sneak it into the regular recipe.  If you remember any hint of orange, try adding about 1 tsp of this.&#xD;&#xA;&#xD;&#xA;Finally, if we're trying to recreate a recipe from an American Chinese restaurant, it's very likely they used some MSG.  You can leave it out, but we all know how much of a flavour enhancer it is.&#xD;&#xA;&#xD;&#xA;I don't actually have an *exact* recipe kicking around, but adapting these changes to the &quot;traditional&quot; recipe, it should look something like this:&#xD;&#xA;&#xD;&#xA;  * 1 cup chicken broth&#xD;&#xA;  * 1/4 cup soy sauce&#xD;&#xA;  * 2-3 tbsp rice wine or sherry (to taste)&#xD;&#xA;  * 1 tsp toasted sesame oil&#xD;&#xA;  * 1/4 cup sugar&#xD;&#xA;  * 1 tsp MSG (optional)&#xD;&#xA;  * 1 1/2 tbsp rice vinegar&#xD;&#xA;  * 3 tbsp tapioca flour or corn starch&#xD;&#xA;  * 6-10 dried red chilies&#xD;&#xA;  * 1 tbsp minced ginger&#xD;&#xA;  * 1 tbsp grated or finely minced garlic&#xD;&#xA;&#xD;&#xA;I'm going to skip the ingredients and preparation for the fried chicken itself, since that's pretty straightforward and no different from any of the &quot;normal&quot; Tso recipes.  So let's assume that part has already been done.  Here's how I'd make the sauce and finish it off:&#xD;&#xA;&#xD;&#xA;  * Combine the chicken broth, soy sauce, rice wine, sesame oil, sugar, [MSG], and rice vinegar.  Make sure that the sugar is completely dissolved.&#xD;&#xA;&#xD;&#xA;  * Add tapioca to the soy sauce mix and dissolve.&#xD;&#xA;&#xD;&#xA;  * Heat a few tbsp of oil in your wok and start frying up the chilies.  The longer you fry them, the hotter the final dish will be, so adjust the timing to taste.  Many restaurants skimp here, and either don't use enough chilies or don't fry for anywhere near long enough.  You're looking for a deep, dark red, *almost* black colour for optimum heat.&#xD;&#xA;&#xD;&#xA;  * Add the soy sauce / tapioca mix, garlic and ginger, and stir.&#xD;&#xA;&#xD;&#xA;  * Once thickened, add the chicken and serve with the broccoli.  (You most likely got it steamed, that's how it looks in the picture, although my choice would be to stir-fry it with some red pepper flakes.)&#xD;&#xA;&#xD;&#xA;I can't promise you that this will be identical to what you got in the restaurants, as I haven't been to those restaurants, but hopefully this sounds a lot closer to what you had than the garbage you traditionally find in lower-end restaurants and on recipe sites.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Update:** After reading some of the results of this experiment, I would add the following (better late than never, right?):&#xD;&#xA;&#xD;&#xA;  * The above ratio of starch to water will result in a very thick, almost paste-like consistency.  That's intentional, but if you want something more &quot;saucy&quot;, i.e. to put on rice, then don't triple the starch, especially if you're using tapioca.  2 tbsp should be sufficient.  At the same time, keep in mind that it's always easier to dilute a sauce that's too thick than it is to thicken it in the wok once it's already hot.&#xD;&#xA;&#xD;&#xA;  * If you're finding that it's still not spicy enough (I, too, like my spicy dishes *blazing* hot), then try including any or all of the following in the sauce:&#xD;&#xA;&#xD;&#xA;    * 1 tsp chili oil&#xD;&#xA;    * 1 tsp hot chili sauce (proper chili sauce like sriracha, not tabasco)&#xD;&#xA;    * 2-3 fresh red chilies, cut into rings, with seeds (caution: *very* hot)" />
  <row Id="5709" PostHistoryTypeId="2" PostId="3150" RevisionGUID="375c03cb-7ccc-4f1e-9655-6f8d38d5eeaf" CreationDate="2010-07-25T02:36:05.700" UserId="446" Text="Use it to make pesto, super easy and you can use the pesto when ever you need cilantro flavor in a dish. &#xD;&#xA;You just need a food processor or even a blender, place the herbs inside and blend while slowly pouring oil into the mix.  I normally make mine two handfuls of herbs to a cup and half of oil but you might need to play with the ratio to get a mix that tastes good to you. I also try to use canola oil instead of olive as I find I don't always want to add those olive flavors to whatever Mexican dish I happen to be cooking.  The pesto also freezes great so it's great to bust out duing the winter." />
  <row Id="5710" PostHistoryTypeId="2" PostId="3151" RevisionGUID="4bcf98df-3187-4dcb-94f9-fc894f56e647" CreationDate="2010-07-25T02:42:52.550" UserId="426" Text="Tarragon, basil, oregano, thyme, savory, and sage are the ones that I'm most inclined to use in their dried form.  Generally the more resinous and strongly scented they are fresh, the better they'll be in dry form.&#xD;&#xA;&#xD;&#xA;Rosemary will hold its flavor dry but unless you're going to grind the dry product it's like eating pine needles.  I prefer fresh rosemary instead." />
  <row Id="5714" PostHistoryTypeId="2" PostId="3153" RevisionGUID="40621df3-5e0c-4cd8-8b2c-90193bad4287" CreationDate="2010-07-25T02:50:33.730" UserId="1386" Text="Umm . . . what isn't a good use for fresh cilantro?  Anything mexican, anything asian, or soups might be a good start.  My wife always uses it in her 'taco cassarole', stir-fry, and in black bean soup, for some examples.&#xD;&#xA;&#xD;&#xA;But just give it a try.  As long as the dish isn't overly sweet, you can hardly go wrong with cilantro." />
  <row Id="5715" PostHistoryTypeId="2" PostId="3154" RevisionGUID="d5850b8d-6a41-4c86-8cc8-1c2ffcf4ccbb" CreationDate="2010-07-25T02:56:11.330" UserId="446" Text="The big thing that you you are going to see cooking in regular pans vs. non-stick is the addition of pan sauces to your table.  It is almost impossible to get a pan sauce out of the non-sticks because they prevent the formation of *fond* in the pan.  As for stick in a regular pan, it is not much of a concern for most items, but there are a few things that non-stick are invaluable for so I generally keep a cheap non-stick around for those. (Talking cepes and eggs, mostly) The biggest trick with regular pans is learning to stop messing with your food while it cooks. You want to let it form that crust which as a by-product will help prevent sticking. Also, you will find that you start at a higher tempature when cooking with regular pans.   " />
  <row Id="5716" PostHistoryTypeId="2" PostId="3155" RevisionGUID="9aa62dca-0552-4e33-8b67-64f502373714" CreationDate="2010-07-25T02:56:19.413" UserId="376" Text="What techniques for cooking fresh corn in the microwave give good results? Should I peel it, should I add water, salt, butter, etc." />
  <row Id="5717" PostHistoryTypeId="1" PostId="3155" RevisionGUID="9aa62dca-0552-4e33-8b67-64f502373714" CreationDate="2010-07-25T02:56:19.413" UserId="376" Text="What's a good technique for cooking fresh corn in the microwave?" />
  <row Id="5718" PostHistoryTypeId="3" PostId="3155" RevisionGUID="9aa62dca-0552-4e33-8b67-64f502373714" CreationDate="2010-07-25T02:56:19.413" UserId="376" Text="&lt;microwave&gt;&lt;corn&gt;" />
  <row Id="5719" PostHistoryTypeId="2" PostId="3156" RevisionGUID="45ba8393-f0a9-497d-9d44-4b80b973fe87" CreationDate="2010-07-25T03:04:08.643" UserId="217" Text="If you have a month to spare and enjoy a nice *digestif* after a good meal, you might try making homemade &lt;a href=&quot;http://www.ehow.com/how_2179808_homemade-creme-de-menthe.html&quot;&gt;Crème de menthe&lt;/a&gt;.  &#xD;&#xA;&#xD;&#xA;Some recipes will call for pepermint extract, but if you approach your solution in the same style as you would to make limoncello, a popular Italian *digestivo*, you'll use your fresh mint leaves, soaking the leaves in grain alcohol for several weeks, then filtering the mixture and adding simple syrup." />
  <row Id="5720" PostHistoryTypeId="2" PostId="3157" RevisionGUID="63aa7f4f-44cd-4ae1-b413-cd37483e820d" CreationDate="2010-07-25T03:07:25.343" UserId="446" Text="The way that i found to juice mine is leave the rind on, mash the melon to bits inside of it, cut a spout in the rind for easy pouring, line my stock pot with chese cloth (although i'm sure a lot of other things would form a great strainer), then just pour the whole thing into the stock pot. I then wrap the cheese cloth up and tie it off with a rubber band. Then you place a plate on top of the cloth and weight it down with a book. Check back every one or two hours to tighten the cheese cloth up and you end up with a lot of juice and none of the nasty bits.  I also tend let the contraption sit in the fridge while it does it's work but it will work just fine on a counter top.  The set up takes me about ten minutes." />
  <row Id="5721" PostHistoryTypeId="5" PostId="3144" RevisionGUID="4f0329ca-a676-47b2-aec4-acb5733139a2" CreationDate="2010-07-25T03:25:17.293" UserId="183" Comment="typo" Text="Creaming puts the air bubbles into the mixture. The baking powder only helps enlarge the bubbles, not make them.  In cookies the creaming plays another essential role, which is to help dissolve the sugar.  To [cream the butter keep it cool and do it for a few minutes][2] (at 65&amp;deg;F, harder in the summer).&#xD;&#xA;&#xD;&#xA;It has [recently been discovered][1] that cookie dough is different from cake batters. Sugar is part of the structure of the cookie and not just a sweetener, tenderizer, and browning agent.  It forms the base upon which the fats and the starch granules of the flour are embedded.  The sugar needs to dissolve for the matrix to form.&#xD;&#xA;&#xD;&#xA;If you beat the whole thing, it will be harder to get bubbles in and you may end up overworking the dough.  The cookies will end up flat and tough. &#xD;&#xA;&#xD;&#xA;[1]: http://dx.doi.org/10.1021/jf990435+&#xD;&#xA;[2]: http://www.nytimes.com/2008/12/17/dining/17bake.html" />
  <row Id="5722" PostHistoryTypeId="2" PostId="3158" RevisionGUID="8e470aac-225b-4a71-9bbf-d0412cffd7f1" CreationDate="2010-07-25T03:25:47.263" UserId="1387" Text="I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some &quot;butterscotch&quot; for the first time in a while. Now my assumptions have been thrown to the wind. Is butterscotch essentially caramel plus some liquor? " />
  <row Id="5723" PostHistoryTypeId="1" PostId="3158" RevisionGUID="8e470aac-225b-4a71-9bbf-d0412cffd7f1" CreationDate="2010-07-25T03:25:47.263" UserId="1387" Text="What is the difference between butterscotch, caramel, and toffee?" />
  <row Id="5724" PostHistoryTypeId="3" PostId="3158" RevisionGUID="8e470aac-225b-4a71-9bbf-d0412cffd7f1" CreationDate="2010-07-25T03:25:47.263" UserId="1387" Text="&lt;sauce&gt;&lt;dessert&gt;" />
  <row Id="5725" PostHistoryTypeId="2" PostId="3159" RevisionGUID="c0eb88dd-1eb1-4cbb-8167-9035a16a9b3c" CreationDate="2010-07-25T03:35:53.973" UserId="177" Text="What are the different ingredients in crepe mix versus pancake mix?" />
  <row Id="5726" PostHistoryTypeId="1" PostId="3159" RevisionGUID="c0eb88dd-1eb1-4cbb-8167-9035a16a9b3c" CreationDate="2010-07-25T03:35:53.973" UserId="177" Text="I would like to make Crepe's from scratch - what is different from Pancake mix?" />
  <row Id="5727" PostHistoryTypeId="3" PostId="3159" RevisionGUID="c0eb88dd-1eb1-4cbb-8167-9035a16a9b3c" CreationDate="2010-07-25T03:35:53.973" UserId="177" Text="&lt;pancake&gt;" />
  <row Id="5728" PostHistoryTypeId="2" PostId="3160" RevisionGUID="e76868d6-bcfd-4328-8198-456fb6878393" CreationDate="2010-07-25T03:37:27.577" UserId="60" Text="Butterscotch and caramel are very different things. The taste difference between the two is far from 'slight' in my opinion.&#xD;&#xA;&#xD;&#xA;Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream.&#xD;&#xA;&#xD;&#xA;Butterscotch on the other hand is made with _brown_ sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel.&#xD;&#xA;&#xD;&#xA;Toffee is butterscotch that has been cooked to the [hard-crack] stage.&#xD;&#xA;&#xD;&#xA;[hard-crack]: http://en.wikipedia.org/wiki/Candy" />
  <row Id="5729" PostHistoryTypeId="2" PostId="3161" RevisionGUID="c4e14af3-cbcd-4372-92bb-310daf94eebd" CreationDate="2010-07-25T03:41:55.953" UserId="183" Text="The names are used for different sages of caramelization of white or brown sugar:&#xD;&#xA;&#xD;&#xA;Butterscotch = caramelized brown sugar  (115&amp;deg;C - 125&amp;deg;C)  &#xD;&#xA;Toffee = brown sugar caramelized to hard crack stage (150&amp;deg;C - 160&amp;deg;C)    &#xD;&#xA;Caramel = white sugar heated to the point it browns  (starts at 170&amp;deg;C)&#xD;&#xA;&#xD;&#xA;The _-scotch_ in the butterscotch has nothing to do with alcoholic drink and the [Wikipedia lists a few theories][1] of why it has that name.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Butterscotch#History" />
  <row Id="5730" PostHistoryTypeId="5" PostId="3149" RevisionGUID="817e3430-28e3-48d0-9a89-4aba75bbf4f5" CreationDate="2010-07-25T03:42:51.693" UserId="60" Comment="added 364 characters in body" Text="First, clean them. You basically just remove the stuff that you don't (normally) eat from a hard shell crab.&#xD;&#xA;&#xD;&#xA;Using some kitchen shears just remove the following:&#xD;&#xA;&#xD;&#xA;* Their face. Just one snip should take off their mouth and eyes. You have to cut it at an angle.&#xD;&#xA;* Their gills. Peel back their shells and cut the gills off. There is a set per side.&#xD;&#xA;* The apron. This is the triangular tail like thing under the crab. Just turn it over and cut it off.&#xD;&#xA;&#xD;&#xA;Then you can just dredge them in seasoned flour and fry in hot oil (375 F).&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;I found a video showing how: http://www.chow.com/stories/11245 He uses his hands for the apron and gills.&#xD;&#xA;&#xD;&#xA;As far as &quot;putting it out of it's misery&quot;, I'd go with the face cut first. It still twitches afterwards, but that's as good as it gets. If it really bothers you, I suggest eating something else, or having someone else prepare it for you." />
  <row Id="5731" PostHistoryTypeId="5" PostId="3160" RevisionGUID="41e18225-019a-4118-aa4f-883f7cbd9396" CreationDate="2010-07-25T03:52:01.317" UserId="60" Comment="added 298 characters in body" Text="Butterscotch and caramel are very different things. The taste difference between the two is far from 'slight' in my opinion.&#xD;&#xA;&#xD;&#xA;Caramel is typically made with granulated sugar, milk and/or cream, butter, and sometimes vanilla. The primary flavors of caramel are the sugar and milk/cream.&#xD;&#xA;&#xD;&#xA;Butterscotch on the other hand is made with _brown_ sugar. It's primary flavors are brown sugar and butter. It typically also contains milk/cream but they are not as prominent as caramel.&#xD;&#xA;&#xD;&#xA;Toffee is butterscotch that has been cooked to the [hard-crack] stage.&#xD;&#xA;&#xD;&#xA;There is no liquor in butterscotch.&#xD;&#xA;&#xD;&#xA;There is a lot of leeway in what things get called caramel, butterscotch, and toffee. The important differences to keep in mind are that caramel is made with granulated sugar, whereas toffee and butterscotch are made with brown sugar and much more butter.&#xD;&#xA;&#xD;&#xA;[hard-crack]: http://en.wikipedia.org/wiki/Candy" />
  <row Id="5732" PostHistoryTypeId="2" PostId="3162" RevisionGUID="d44f7b00-3f89-4efc-88e3-fe4a1475fe02" CreationDate="2010-07-25T03:52:24.047" UserId="426" Text="Crepes do not contain baking powder or baking soda for leavening.  They also typically use melted butter vs. oil in pancakes and have a higher liquid to flour ratio.  Basic crepes contain only eggs, milk, water, a pinch of salt and flour.&#xD;&#xA;&#xD;&#xA;You can however make them more sweet or savory by adding chopped herbs or a bit of sugar (not too much or you'll have too much browning), cocoa powder, spices such as cinnamon, nutmeg, ginger, etc.&#xD;&#xA;&#xD;&#xA;For additional help &amp; recipe for Black Forest Cherry Crepes:  [Tips for Successful Crepes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2010/01/black-forest-cherry-crepes/ " />
  <row Id="5733" PostHistoryTypeId="2" PostId="3163" RevisionGUID="f66d1684-e04c-4092-9ab6-a32f19da3e1e" CreationDate="2010-07-25T04:02:33.947" UserId="67" Text="I can't remember how I ended up with a watermellon last year, but the approach I took to make a watermellon ice was:&#xD;&#xA;&#xD;&#xA;1. Cut the watermellon into slices&#xD;&#xA;2. Cut the watermellon from the rind.  (but save the rind for watermellon pickles)&#xD;&#xA;3. Cut the watermellon flesh into cubes&#xD;&#xA;4. Put the cubes a few at a time into a bowl and beat the hell out of them with a potato masher.&#xD;&#xA;5. Pour off what liquid you can&#xD;&#xA;6. Mash a second time, then pour off more liquid.&#xD;&#xA;7. Collect the mashed bits for secondary processing&#xD;&#xA;8. Repeat steps 4 through 7 for the rest of the flesh.&#xD;&#xA;9. Use a food mill on the bits collected in step #7, or you coul try the tightening cheese cloth as recommended by sarge_smith (or muslin ... even a clean pillowcase that you don't mind ruining)&#xD;&#xA;&#xD;&#xA;Hmm .. come to think of this, I think this might've been the incident where I managed to break my ricer.  (the beam that attached to the  gave way before the flood crushed.  I can't remember if I tried using it for the initial crushing, or just to press out liquids at the end; I do remember that I wasn't having much luck with my food mill for the first pressing, and had to go to the hand masher;  I avoided the food processor as I didn't want ground up seeds, and I don't own a [chinoise][1], so couldn't go that route)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise" />
  <row Id="5734" PostHistoryTypeId="2" PostId="3164" RevisionGUID="c87843c5-4963-41a9-be5b-b0f8bc26c545" CreationDate="2010-07-25T04:22:34.913" UserId="67" Text="I've done it in the husk, when it's fresh (ie, the husk isn't dried out), but I don't like the grassy flavors that the husk emparts.&#xD;&#xA;&#xD;&#xA;My neighbor's clue dme into a box of dry wax paper sheets to cover food for the microwave (so I can be lazy and not have to clean the microwave as often), so I wrap the corn in it after it's been husked and the silk removed.  I just roll in around the corn, twist the ends like the paper wrapping on taffy, then microwave it for a few seconds.&#xD;&#xA;&#xD;&#xA;I haven't done it recently, so I can't remember exact times (and the wattage of microwaves differ, anyway) ... you just want to warm it through, though.  If you were going to try to get it hot, I'd consider dropping to medium power for a much longer time, so you don't overly cook the outside, as I vaguely recall having an incident once." />
  <row Id="5735" PostHistoryTypeId="2" PostId="3165" RevisionGUID="d65a3382-b3ca-496f-bc18-7497d0837cd0" CreationDate="2010-07-25T04:22:37.333" UserId="611" Text="Anything Thai. There's a particularly fun Thai green curry that you make with fresh Cilantro (though I daresay we call it coriander over here), lots of garlic, some hot green peppers, and about 6 different spices. I don't have the recipe on hand, but Google is your friend. If you're making this, add the flesh of a fresh mango, it's incredible.&#xD;&#xA;&#xD;&#xA;Anything middle-eastern. A taboule salad will do you good service in using up coriander leaves, though it takes spearmint and parsley too.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5736" PostHistoryTypeId="5" PostId="3164" RevisionGUID="940c442e-80fd-48d9-854b-383b5553e669" CreationDate="2010-07-25T04:28:03.363" UserId="86" Comment="fixed typos" Text="I've done it in the husk, when it's fresh (ie, the husk isn't dried out), but I don't like the grassy flavors that the husk imparts.&#xD;&#xA;&#xD;&#xA;My neighbor's clued me into a box of dry wax paper sheets to cover food for the microwave (so I can be lazy and not have to clean the microwave as often), so I wrap the corn in it after it's been husked and the silk removed.  I just roll in around the corn, twist the ends like the paper wrapping on taffy, then microwave it for a few seconds.&#xD;&#xA;&#xD;&#xA;I haven't done it recently, so I can't remember exact times (and the wattage of microwaves differ, anyway) ... you just want to warm it through, though.  If you were going to try to get it hot, I'd consider dropping to medium power for a much longer time, so you don't overly cook the outside, as I vaguely recall having an incident once." />
  <row Id="5737" PostHistoryTypeId="5" PostId="3159" RevisionGUID="aa33461e-0193-4e14-af4e-6b20f3510c50" CreationDate="2010-07-25T04:31:17.403" UserId="86" Comment="simplify title, expand tags" Text="What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch..." />
  <row Id="5738" PostHistoryTypeId="4" PostId="3159" RevisionGUID="aa33461e-0193-4e14-af4e-6b20f3510c50" CreationDate="2010-07-25T04:31:17.403" UserId="86" Comment="simplify title, expand tags" Text="How do crepes differ from pancakes?" />
  <row Id="5739" PostHistoryTypeId="6" PostId="3159" RevisionGUID="aa33461e-0193-4e14-af4e-6b20f3510c50" CreationDate="2010-07-25T04:31:17.403" UserId="86" Comment="simplify title, expand tags" Text="&lt;ingredients&gt;&lt;pancake&gt;&lt;crepe&gt;" />
  <row Id="5740" PostHistoryTypeId="4" PostId="3159" RevisionGUID="38b3ce24-95fa-41bd-b717-df79a96a0c07" CreationDate="2010-07-25T04:37:28.490" UserId="86" Comment="Upon reflection, I may have lost the specificity of the original title in the first edit" Text="How does crepe batter differ from pancake batter?" />
  <row Id="5741" PostHistoryTypeId="5" PostId="3117" RevisionGUID="1fc2623f-20bd-4419-8bca-85dc9847e708" CreationDate="2010-07-25T05:25:34.003" UserId="706" Comment="added 116 characters in body" Text="A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away?&#xD;&#xA;&#xD;&#xA;Edit: this is white mold, of the sort that grows on Camambert cheese, or so it appears. Not green or black mold." />
  <row Id="5742" PostHistoryTypeId="2" PostId="3166" RevisionGUID="e19278c4-a508-4020-a02d-7652cf46d22c" CreationDate="2010-07-25T06:05:26.720" Text="&lt;a href=&quot;http://www.cookingissues.com/forums/viewtopic.php?f=16&amp;t=29&quot;&gt;Dave Arnold&lt;/a&gt; says that ice must freeze from the bottom to be clear." />
  <row Id="5743" PostHistoryTypeId="2" PostId="3167" RevisionGUID="ec519746-5736-4578-b872-15be73fd11cb" CreationDate="2010-07-25T06:06:34.160" UserId="990" Text="Stuff like this is often highly regional, and even then different people will make it differently from house to house or eatery to eatery. I seriously doubt there even is a definitive recipe to be found. Considering that the name literally means &quot;rice with chicken&quot; and makes no mention of a cheese sauce, I doubt the traditional version of the dish has any sauce at all, let alone a specific cheese sauce.&#xD;&#xA;&#xD;&#xA;If I were you I'd just start with a simple queso sauce and modify it to your liking. Beyond that, this site isn't a recipe exchange and posts seeking that are being closed." />
  <row Id="5744" PostHistoryTypeId="2" PostId="3168" RevisionGUID="6a29c3a7-ab23-4bb5-893b-75ea3ce0b176" CreationDate="2010-07-25T07:07:17.033" UserId="689" Text="I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! &#xD;&#xA;&#xD;&#xA;Is it possible to make good cookies without creaming the butter and sugar or should I just buy a hand-mixer? " />
  <row Id="5745" PostHistoryTypeId="1" PostId="3168" RevisionGUID="6a29c3a7-ab23-4bb5-893b-75ea3ce0b176" CreationDate="2010-07-25T07:07:17.033" UserId="689" Text="Is it possible to make cookies with creaming the butter?" />
  <row Id="5746" PostHistoryTypeId="3" PostId="3168" RevisionGUID="6a29c3a7-ab23-4bb5-893b-75ea3ce0b176" CreationDate="2010-07-25T07:07:17.033" UserId="689" Text="&lt;baking&gt;&lt;baking-techniques&gt;&lt;cookies&gt;&lt;kitchen-tools&gt;" />
  <row Id="5747" PostHistoryTypeId="2" PostId="3169" RevisionGUID="e443d9c6-7b1b-4509-9d50-85dc038aa96e" CreationDate="2010-07-25T07:47:38.377" UserId="60" Text="Yes it's possible, they just won't be nearly as fluffy and yummy.&#xD;&#xA;&#xD;&#xA;However, creaming butter with sugar is trivial. It sounds like you tried it with butter fresh out of the refrigerator. You should let the butter come completely to room temperature before trying to cream it. I typically set it out at least an hour prior. Cutting it into small pieces can help it warm up quicker too." />
  <row Id="5748" PostHistoryTypeId="2" PostId="3170" RevisionGUID="220f6b4c-1f89-480c-b048-76fd58b2aea9" CreationDate="2010-07-25T08:41:28.183" UserDisplayName="daniel" Text="No. Toss it. Yes, i know, this hurts. But the thing is, molds are not entirely identifiable by visual means. And contamination of one part means the whole thing has spores on it, they just haven't grown enough to be visible. Some molds are &lt;i&gt;highly&lt;/i&gt; toxic. As gorgeous as Spanish jamon can be, and especially if this is the luscious jamon Iberico, it really isn't worth the risk. Toss it and move on, Sorry." />
  <row Id="5749" PostHistoryTypeId="2" PostId="3171" RevisionGUID="7139c15b-b7db-439e-a6d8-70e566451a1f" CreationDate="2010-07-25T09:11:29.843" UserDisplayName="daniel" Text="The thing to remember about crepes is, unless you are &lt;i&gt;very&lt;/i&gt; good (I am one of the lucky people who is; some people are and some aren't, it has absolutely nothing to do with skill), you will lose the first one 'to the pan'. It just won't turn out right. So that becomes a nice snack (with a sprinkle of sugar and a squeeze of lemon juic, om nom nom nom) while you...&#xD;&#xA;&#xD;&#xA;To cook crepes properly you need a medium-hot nonstick pan and a good offset spatula. Throw a tablespoon of butter into the pan, melt it, swirl it around to coat. And then pour the butter out. Yes, really. Add a ladleful of your batter, and twist the pan around to coat the entire bottom. Cook until set (French style, colourless crepes), or until you see a tiny bit of crisping around the edges (alternate style, gives you a lacework pattern of golden brown across the whole thing), then using your offset spatula, flip. (Or if you're very good which I am not, flip in the pan). Each crepe should take about a minute or so. It's very easy, once you get into the rhythm, to generate a stack of crepes very very quickly." />
  <row Id="5750" PostHistoryTypeId="5" PostId="871" RevisionGUID="3fe53e3e-e62d-41d6-bc34-d9ce573aeee8" CreationDate="2010-07-25T10:24:19.327" UserId="184" Comment="Added improved knowledge: start from the bottom!" Text=" 1. Buy almost-late eggs.&#xD;&#xA;&#xD;&#xA;    The worst-case scenario of egg-shelling is a farm-fresh egg. That annoying film that sticks to both the shell and to the egg will detach, the older the egg gets. The bubble at the fat end, too, will get bigger as the egg ages, which also makes the bottom cap pop off more easily.&#xD;&#xA;&#xD;&#xA;    Obviously, we don't want rotten eggs. We want the almost expired _but not expired_ ones.&#xD;&#xA;&#xD;&#xA; 2. &lt;strike&gt;Roll the egg against the countertop, cracking it along the &quot;equator&quot;.&#xD;&#xA;&#xD;&#xA;    This will give you lots of starting points, and it will weaken the shell in enough directions that the rest of the peeling becomes easier. Usually, the top and bottom caps come off in large and clean pieces, so don't bother cracking that part unless it sticks.&lt;/strike&gt;&#xD;&#xA;&#xD;&#xA; 2. Start from the fat end of the egg.&#xD;&#xA;&#xD;&#xA;    After much experimenting, I've determined that starting from the bottom of the egg (the fat end) is the best way to do it. Give the egg one good whack on the countertop, and the bottom caves in quite easily. This gives you a really nice starting point. Now peel out from there in a spiraling pattern down the rest of the egg. The top cap still comes off quite easily in one big chunk, if the egg is old enough." />
  <row Id="5751" PostHistoryTypeId="2" PostId="3172" RevisionGUID="866c1554-37cd-4ca5-8ed2-e4cca67662cb" CreationDate="2010-07-25T11:33:40.727" UserId="1390" Text="After boiling the egg, put the hot egg under (running) cold water.&#xD;&#xA;If you do it properly, it will suffice to make one crack in it and you will be able to peel the whole thing in several big chunks.&#xD;&#xA;&#xD;&#xA;I think it works that way because the warm egg will have expanded by the heat and will contract by cooling it down again. Because the egg and the peel react differently, the film between the egg and the peel will let loose." />
  <row Id="5752" PostHistoryTypeId="6" PostId="3142" RevisionGUID="4fd8a82b-912b-4701-a8f9-d5a1edbf64e6" CreationDate="2010-07-25T12:42:38.737" UserId="1229" Comment="edited tags" Text="&lt;herbs&gt;&lt;cilantro&gt;" />
  <row Id="5753" PostHistoryTypeId="6" PostId="3135" RevisionGUID="e6829bb2-39bb-44b1-8ea8-3d7a5fd6e917" CreationDate="2010-07-25T12:44:27.237" UserId="1229" Comment="edited tags" Text="&lt;herbs&gt;&lt;mint&gt;" />
  <row Id="5754" PostHistoryTypeId="6" PostId="3101" RevisionGUID="1ec65b5d-a034-4334-bec2-e1d58018c1b5" CreationDate="2010-07-25T12:47:35.967" UserId="1229" Comment="edited tags" Text="&lt;food-preservation&gt;&lt;ginger&gt;" />
  <row Id="5755" PostHistoryTypeId="6" PostId="3089" RevisionGUID="ababe1f8-9e3c-4138-bf44-15dfbe032369" CreationDate="2010-07-25T12:48:45.370" UserId="1229" Comment="edited tags" Text="&lt;ingredients&gt;&lt;herbs&gt;&lt;parsley&gt;" />
  <row Id="5756" PostHistoryTypeId="2" PostId="3173" RevisionGUID="f99b450f-dfec-46e7-8ac3-bf03164fe959" CreationDate="2010-07-25T12:58:03.353" UserId="67" Text="I don't know about 'best use', but you could make a mint simple syrup, and you'd be able to hold that longer than the fresh mint, and be able to use it in desserts, drinks, etc." />
  <row Id="5758" PostHistoryTypeId="4" PostId="3168" RevisionGUID="35eded19-4288-42ca-b036-1d6da9f6aef6" CreationDate="2010-07-25T13:17:58.223" UserId="41" Comment="edited tags; edited title" Text="Is it possible to make cookies without creaming the butter?" />
  <row Id="5759" PostHistoryTypeId="6" PostId="3168" RevisionGUID="35eded19-4288-42ca-b036-1d6da9f6aef6" CreationDate="2010-07-25T13:17:58.223" UserId="41" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="5760" PostHistoryTypeId="2" PostId="3174" RevisionGUID="976dde5b-44be-42ee-9631-174cb7b5c4f2" CreationDate="2010-07-25T13:28:55.123" UserId="426" Text="The only way that the butter could be incorporated without creaming would be to melt it.  Melting butter, or allowing it to get too soft, even if just left at room temperature too long will result in what I call &quot;pancake cookies&quot;...those that just spread out and run all over the baking sheet.  This is also the reason that butter should NEVER be softened in the microwave.&#xD;&#xA;&#xD;&#xA;Creaming butter and sugar aerates the butter with tiny little air pockets. The reason it becomes lighter in color is due to the air that has been incorporated.  The moisture inside the air pockets from the butter itself to  eggs, milk, etc. turns to steam and the steam (aided by any leavening that might be called for in the recipe) helps the cookies to &quot;puff&quot;.&#xD;&#xA;&#xD;&#xA;If you don't cream the butter and sugar you'll most likely have very poor results.  The expense of the wasted and ingredients and your time would be enough to pay for an inexpensive hand mixer." />
  <row Id="5761" PostHistoryTypeId="2" PostId="3175" RevisionGUID="b21b6c84-539d-4980-b6ce-ed77fb940914" CreationDate="2010-07-25T13:35:54.310" UserId="968" Text="I love new potatoes when they're boiled with fresh mint." />
  <row Id="5762" PostHistoryTypeId="2" PostId="3176" RevisionGUID="452a6399-4f95-4ee8-89cc-950ef8604080" CreationDate="2010-07-25T13:38:12.637" UserId="968" Text="I've found it freezes quite well - I simply wash it, chop it roughly and then freeze it in a small plastic bag." />
  <row Id="5763" PostHistoryTypeId="2" PostId="3177" RevisionGUID="f520e7eb-260c-4983-bb61-6d60809d80f3" CreationDate="2010-07-25T13:43:39.987" UserId="968" Text="Once the eggs have been boiled, I fill the pan with cold water and let the eggs cool.&#xD;&#xA;&#xD;&#xA;I find it's best to try to peel beneath the layer of skin that's present between the shell and the egg white.  Once a split has been made (with a gentle thwack against a hard surface), and the initial piece is separated, the rest usually comes away quite easily." />
  <row Id="5764" PostHistoryTypeId="2" PostId="3178" RevisionGUID="ceb24bad-23b0-4c71-a32a-b456244232b0" CreationDate="2010-07-25T13:50:31.077" UserId="968" Text="For sweet crepes, I've used this recipe many times with a lot of success.  The recipe is quite indulgent (a lot of butter, egg and brandy) but it's worth it.  &#xD;&#xA;&#xD;&#xA;[Breakfast Crepes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipes/food/views/Breakfast-Crepes-108134" />
  <row Id="5765" PostHistoryTypeId="2" PostId="3179" RevisionGUID="57aa5e31-1e4a-49dc-bc92-958b836492de" CreationDate="2010-07-25T13:54:12.927" UserId="968" Text="You do need to cream the butter and sugar.  It's a principle part of the method.&#xD;&#xA;&#xD;&#xA;You don't need to buy a mixer.  All you need is a wooden spoon.  Try dicing the butter into small cubes (before mixing) if you find it difficult.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5766" PostHistoryTypeId="2" PostId="3180" RevisionGUID="ec2d9e9d-964b-4d57-a067-028f4760e7fa" CreationDate="2010-07-25T13:54:57.963" UserId="591" Text="After boiling the eggs -- and note that boiling them longer helps to make them easier to peel -- let them sit for a while in a pan of cold water. I add ice cubes to the water and put the pan in the refrigerator.&#xD;&#xA;&#xD;&#xA;Once cold, crack the &quot;bubble&quot; at the flat end of the egg but knocking it against the counter or the edge of the sink. Tap a few more times around the rest of the egg to get a few cracks in the shell. Next, *gently roll the egg between your palms*, applying just enough pressure that you can hear the shell cracking. You want to be distorting the shape of the egg enough that the now-solid part in the middle flexes away from the skin and shell.&#xD;&#xA;&#xD;&#xA;Finally, starting at the cracked &quot;bubble&quot;, work on separating the skin beneath the shell. The idea is not to peel the shell, per se, but to peel the skin, which will also slough the shell.&#xD;&#xA;&#xD;&#xA;The only challenge arises when the skin won't separate from the solid inner part. Once you're down to picking bits of the shell off, you've lost. It's then very difficult to maintain the integrity of the egg's surface.&#xD;&#xA;&#xD;&#xA;I haven't found running water over the egg to be helpful. It makes the shell sticky. Better is to cook the eggs a little longer and soak them afterward, so that there's still some moisture sitting beneath the skin. If the skin remains moist (and, hence, thicker), it will separate more easily from the solid inner part of the egg.&#xD;&#xA;&#xD;&#xA;Always boil a few more eggs than you'll need, and, if the intention was to present the eggs as, say, deviled eggs, use the rejects for egg salad." />
  <row Id="5767" PostHistoryTypeId="2" PostId="3181" RevisionGUID="c1ad0294-b5b6-4dc9-b058-874dd8c55a45" CreationDate="2010-07-25T14:06:13.020" UserId="719" Text="Dry curing pork relies on developing specific moulds, and they need to be kept in a cool environment. If you live somewhere hot, of course put it in the fridge! How do you think people produce air-dried hams through summer or in warm environments? &#xD;&#xA;&#xD;&#xA;Cured meat is easy to identify as having gone off as it will either smell bad, or start developing either green or black mould, in which case chuck it.&#xD;&#xA;&#xD;&#xA;Lucky you. You've got gorgeous Spainish Jamon and I'm envious. Smell it, if it smells fine, cut the mould off and enjoy. " />
  <row Id="5769" PostHistoryTypeId="2" PostId="3183" RevisionGUID="e4546bf4-e9cc-4d66-9acf-998be8910147" CreationDate="2010-07-25T14:35:15.277" UserId="89" Text="I have some extra pasta, cooked.&#xD;&#xA;&#xD;&#xA;I have no extra sauce to put the pasta in.&#xD;&#xA;&#xD;&#xA;What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5770" PostHistoryTypeId="1" PostId="3183" RevisionGUID="e4546bf4-e9cc-4d66-9acf-998be8910147" CreationDate="2010-07-25T14:35:15.277" UserId="89" Text="Pasta preservation" />
  <row Id="5771" PostHistoryTypeId="3" PostId="3183" RevisionGUID="e4546bf4-e9cc-4d66-9acf-998be8910147" CreationDate="2010-07-25T14:35:15.277" UserId="89" Text="&lt;pasta&gt;&lt;food-preservation&gt;&lt;tips&gt;" />
  <row Id="5772" PostHistoryTypeId="2" PostId="3184" RevisionGUID="0be9b38a-1182-49af-bb70-4e8084fc3781" CreationDate="2010-07-25T15:40:03.253" UserId="220" Text="Toss in oil and do not salt. This should help keep the pasta from drying out. Refrigerate until you are ready to use it. Before use, quickly reheat the pasta in boiling water or in a hot pan, which will give the starch a fresher, &quot;just cooked&quot; texture (this is the same reason that you toast old bread)" />
  <row Id="5773" PostHistoryTypeId="2" PostId="3185" RevisionGUID="a307f4a5-0c21-444f-91a6-f306d6ff9848" CreationDate="2010-07-25T15:49:25.140" UserId="177" Text="In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?  " />
  <row Id="5774" PostHistoryTypeId="1" PostId="3185" RevisionGUID="a307f4a5-0c21-444f-91a6-f306d6ff9848" CreationDate="2010-07-25T15:49:25.140" UserId="177" Text="When a recipe calls for Wine, does it make a difference what wine to use?" />
  <row Id="5775" PostHistoryTypeId="3" PostId="3185" RevisionGUID="a307f4a5-0c21-444f-91a6-f306d6ff9848" CreationDate="2010-07-25T15:49:25.140" UserId="177" Text="&lt;wine&gt;" />
  <row Id="5776" PostHistoryTypeId="2" PostId="3186" RevisionGUID="9bf35961-075a-41a7-85d8-b3be240b1c6f" CreationDate="2010-07-25T16:02:58.927" UserId="41" Text="It absolutely does matter, as all of the different varietals have their own very distinctive tastes.  However, there's not really any &quot;correct&quot; wine to use when you see a recipe requesting it.&#xD;&#xA;&#xD;&#xA;Probably the most common ones (where I'm from) are Cabernet Sauvignon for red and Chardonnay for white, but those are definitely not the only kinds you can use, and it depends entirely on the recipe and your personal preferences.&#xD;&#xA;&#xD;&#xA;If it's going into a strong/spicy sauce where the taste of the wine will be overshadowed by the other ingredients anyway, then I'll often use any inexpensive wine I have lying around.  But if it's something like a wine sauce, or a reduction, then you should essentially treat it as a wine pairing; look up what varietal pairs well with the food you're making and use that in your sauce." />
  <row Id="5777" PostHistoryTypeId="2" PostId="3187" RevisionGUID="9ecde618-a111-4b39-8d68-73f4340101bd" CreationDate="2010-07-25T16:14:14.937" UserId="178" Text="As a corollary to the excellent advice from Aaronut, there is an important rule of thumb when selecting a wine to cook with:&#xD;&#xA;&#xD;&#xA;**If you wouldn't drink it, don't cook with it.**" />
  <row Id="5778" PostHistoryTypeId="2" PostId="3188" RevisionGUID="e295b889-328f-425c-a160-d1b981f7a527" CreationDate="2010-07-25T17:06:44.627" UserId="1393" Text="I tend to disagree a little bit on this. Cooking removes almost all of the subtlety from a wine, especially long cooking like in a reduction-based sauce. I'd like to see a double-blind taste of several reduced red varietals to see if you could tell much of a difference." />
  <row Id="5779" PostHistoryTypeId="2" PostId="3189" RevisionGUID="656b1a84-34cb-4eb6-82d8-b20f4faff4d0" CreationDate="2010-07-25T17:37:41.643" UserId="1229" Text="I grate my own Parmesan cheese (and others).  When I get down to the rind, I usually throw it out.  Is there a use for it?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5780" PostHistoryTypeId="1" PostId="3189" RevisionGUID="656b1a84-34cb-4eb6-82d8-b20f4faff4d0" CreationDate="2010-07-25T17:37:41.643" UserId="1229" Text="Parmesan rind:  Use it or trash it?" />
  <row Id="5781" PostHistoryTypeId="3" PostId="3189" RevisionGUID="656b1a84-34cb-4eb6-82d8-b20f4faff4d0" CreationDate="2010-07-25T17:37:41.643" UserId="1229" Text="&lt;cheese&gt;" />
  <row Id="5782" PostHistoryTypeId="2" PostId="3190" RevisionGUID="af9a69b6-f3f3-4b47-a7b9-dc6a6f0f134b" CreationDate="2010-07-25T17:39:25.463" UserId="426" Text="Yes, you can save it and add it to soups such as Minestrone for additional flavor.  Once the soup is done, remove and discard the rind.  For extended storage, keep it in a bag in the freezer until you have need for it." />
  <row Id="5783" PostHistoryTypeId="2" PostId="3191" RevisionGUID="038d42f6-fa00-4c9e-bb20-db0671027878" CreationDate="2010-07-25T18:13:05.850" UserId="1266" Text="In a similar style to the question on [preparing risotto in restaurants][1]..&#xD;&#xA;&#xD;&#xA;When cooking [belly pork][2], to a texture that's soft, tender and still moist, long cook times at a low temperature (around 150 degrees celsius for 3 to 4 hours) are generally required, yet when ordering it in a restaurant it obviously doesn't take that long to arrive at the table!&#xD;&#xA;&#xD;&#xA;My question therefore is, what tricks or techniques do restaurant chefs use to serve belly pork on demand. Can it be cooled and re-heated later, or is there another &quot;trick&quot; that's used?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2440/how-do-cooks-prepare-risotto-in-a-restaurant&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Pork_belly" />
  <row Id="5784" PostHistoryTypeId="1" PostId="3191" RevisionGUID="038d42f6-fa00-4c9e-bb20-db0671027878" CreationDate="2010-07-25T18:13:05.850" UserId="1266" Text="How do cooks prepare belly pork in a restaurant?" />
  <row Id="5785" PostHistoryTypeId="3" PostId="3191" RevisionGUID="038d42f6-fa00-4c9e-bb20-db0671027878" CreationDate="2010-07-25T18:13:05.850" UserId="1266" Text="&lt;technique&gt;&lt;pork&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="5786" PostHistoryTypeId="2" PostId="3192" RevisionGUID="f01fc03e-0dab-47e8-9921-970febff460d" CreationDate="2010-07-25T18:18:36.947" UserId="1393" Text="Actually, you can do very well with melted butter *if* you are willing to refrigerate the dough for an hour or so afterwards. The reason you get pancake cookies is that the gluten doesn't have time to set in the oven before the liquid butter runs. If you firm it back up, it works beautifully. Here is an [Alton Brown recipe][1] that exemplifies the technique.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html" />
  <row Id="5787" PostHistoryTypeId="2" PostId="3193" RevisionGUID="98045a58-04a5-421a-a17e-e909224d81b2" CreationDate="2010-07-25T18:28:25.630" UserId="1394" Text="Put under cold water straight away.&#xD;&#xA;&#xD;&#xA;The best thing you can do is peel them in a pan of cold water, this works really well and all the little bits all drop off really easily!" />
  <row Id="5788" PostHistoryTypeId="2" PostId="3194" RevisionGUID="0b1c0a99-f414-4bd9-b50b-1e582ca2d18d" CreationDate="2010-07-25T18:38:29.713" UserDisplayName="daniel" Text="No trick. It's par-cooked, cooled, and held cold until service. Then when it's on order, you finish the cooking. That is true for most long-cooked dishes." />
  <row Id="5789" PostHistoryTypeId="2" PostId="3195" RevisionGUID="c1775820-0cd8-4f2a-97d0-585e40b64511" CreationDate="2010-07-25T18:45:47.467" UserId="123" Text="I like to make pico de gallo which calls for alot of diced tomato. This is always the most time consuming part of this recipe. What are some tips to make dicing a tomato a little easier? I finally got a very sharp knife which has made things quite a bit easier but I imagine there is some sort of correct technique.&#xD;&#xA;&#xD;&#xA;Using romas I usually will slice the ends off and then cut them into rings. Then I'll take about 1/3 of those stacked up and cut them into cubes." />
  <row Id="5790" PostHistoryTypeId="1" PostId="3195" RevisionGUID="c1775820-0cd8-4f2a-97d0-585e40b64511" CreationDate="2010-07-25T18:45:47.467" UserId="123" Text="How to dice tomatoes?" />
  <row Id="5791" PostHistoryTypeId="3" PostId="3195" RevisionGUID="c1775820-0cd8-4f2a-97d0-585e40b64511" CreationDate="2010-07-25T18:45:47.467" UserId="123" Text="&lt;tomatoes&gt;&lt;dice&gt;" />
  <row Id="5792" PostHistoryTypeId="2" PostId="3196" RevisionGUID="df6b257e-03e3-44ac-a8c3-02ee92bb1df8" CreationDate="2010-07-25T19:21:50.730" UserId="426" Text="Cut the tomato in half at the midsection or equator (stem end being the &quot;north pole&quot;) to expose the seed cavities.  Holding the cut side down over your garbage bowl or trash can, gently squeeze to remove the seeds. You can easily pry out stubborn seeds with your fingertips.&#xD;&#xA;&#xD;&#xA;Place the tomato half cut-side up on the cutting board (Cutting waxy skinned vegetables is much easier when the skin is on the bottom so the force of the knive cuts cleanly through the skin with less effot) and cut in half again.  After doing this with both pieces the tomato will be in quarters. &#xD;&#xA;&#xD;&#xA;If you want evenly diced pieces of just the exterior flesh (such as for sprinkling on a plate for a garnish), then use your knife to cut out the interior portion so that just the tomato &quot;shell&quot; remains.  You can then easily dice the exterior shell.&#xD;&#xA;&#xD;&#xA;Otherwise, after cutting into quarters just gently push down to flatten each quarter and cut into strips lengthwise and then cut cross-wise to finish the process.&#xD;&#xA;&#xD;&#xA;While cumbersome to explain in text, it's much safer and quicker than cutting the tomato into slices and then trying to dice from there." />
  <row Id="5794" PostHistoryTypeId="2" PostId="3197" RevisionGUID="51f533f8-b186-4845-a1ba-503604f2e3ab" CreationDate="2010-07-25T19:49:26.203" UserId="1229" Text="I use flour to coat, including the ends and I use toothpicks to hold the wider part shut.  Even when I try to fold the cutlet envelope style, most of my cheese melts out.  I cook them on the stove top with butter.  &#xD;&#xA;&#xD;&#xA;Is there another technique that would prevent that?  " />
  <row Id="5795" PostHistoryTypeId="1" PostId="3197" RevisionGUID="51f533f8-b186-4845-a1ba-503604f2e3ab" CreationDate="2010-07-25T19:49:26.203" UserId="1229" Text="How can I keep the cheese from leaking out of my cordon bleu during cooking?" />
  <row Id="5796" PostHistoryTypeId="3" PostId="3197" RevisionGUID="51f533f8-b186-4845-a1ba-503604f2e3ab" CreationDate="2010-07-25T19:49:26.203" UserId="1229" Text="&lt;technique&gt;&lt;chicken&gt;" />
  <row Id="5797" PostHistoryTypeId="5" PostId="3197" RevisionGUID="d4775f67-702e-4a33-854d-0e57dbaa42ac" CreationDate="2010-07-25T20:00:32.277" UserId="1229" Comment="added type of cheese" Text="I use flour to coat, including the ends and I use toothpicks to hold the wider part shut.  Even when I try to fold the cutlet envelope style, most of my cheese melts out.  I cook them on the stove top with butter.  &#xD;&#xA;&#xD;&#xA;Is there another technique that would prevent that?  &#xD;&#xA;&#xD;&#xA;PS I use Swiss cheese" />
  <row Id="5798" PostHistoryTypeId="2" PostId="3198" RevisionGUID="5cf1a596-0e31-46eb-bd7a-1de5f23fa9b3" CreationDate="2010-07-25T20:01:21.043" UserId="67" Text="Besides Kevin's recommendation, if it's a smaller pasta (not long strands or sheets), you can turn it into a pasta salad; there are plenty of recipes online, and it's often better if it's had a day or two to sit for the flavors to meld." />
  <row Id="5799" PostHistoryTypeId="2" PostId="3199" RevisionGUID="b8bf47cd-2146-41ba-8645-09644c1ad52e" CreationDate="2010-07-25T20:23:33.593" UserId="1382" Text="Save it! In addition to minestrone and other soups, it also works well to flavor sauces -my favorite use is in the mushroom mixture for chicken marsala." />
  <row Id="5800" PostHistoryTypeId="2" PostId="3200" RevisionGUID="48e2cd10-b176-4a3b-83d5-41db14c4f447" CreationDate="2010-07-25T20:36:59.193" UserId="41" Text="The most common reason for leakage with Cordon Bleu Chicken is that the packets are too thick, which makes it impossible to get a perfect fold; you need to pound the breasts *very* thin - less than 1/2&quot;, maybe a little more than 1/4&quot;.&#xD;&#xA;&#xD;&#xA;The other &quot;trick&quot; is to make a small cut along the folded edge of the breast after you fold and seal the packets, which essentially makes it almost like a sandwich; the top and bottom parts can move independently and you don't have tension trying to pull the top piece away.&#xD;&#xA;&#xD;&#xA;Just don't cut so deep that you cause an *immediate* leak; if you've pounded the breast to 1/3&quot; thickness, then your cut should be no more than about 1/8&quot;.&#xD;&#xA;&#xD;&#xA;If you do it this way, you shouldn't even need to use toothpicks; I never do, and I haven't sprung a single leak in my last 20 or so preparations." />
  <row Id="5801" PostHistoryTypeId="2" PostId="3201" RevisionGUID="eacf99bb-e1a8-410b-9efa-ddf2f2501e5b" CreationDate="2010-07-25T20:59:07.503" UserId="126" Text="I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what it might have been and how it was made? " />
  <row Id="5802" PostHistoryTypeId="1" PostId="3201" RevisionGUID="eacf99bb-e1a8-410b-9efa-ddf2f2501e5b" CreationDate="2010-07-25T20:59:07.503" UserId="126" Text="Lemon and Mint drink" />
  <row Id="5803" PostHistoryTypeId="3" PostId="3201" RevisionGUID="eacf99bb-e1a8-410b-9efa-ddf2f2501e5b" CreationDate="2010-07-25T20:59:07.503" UserId="126" Text="&lt;drinks&gt;&lt;mint&gt;&lt;lemon&gt;" />
  <row Id="5804" PostHistoryTypeId="2" PostId="3202" RevisionGUID="976d6273-7934-4d39-aeb6-157579333a2b" CreationDate="2010-07-25T21:01:56.030" UserId="812" Text="I was listening to a program on [Radio NZ][1] where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this the case world wide or only in in NZ?&#xD;&#xA;&#xD;&#xA;[1]: http://castroller.com/podcasts/RadioNz/1375376-Brie%20vs%20Camembert" />
  <row Id="5805" PostHistoryTypeId="1" PostId="3202" RevisionGUID="976d6273-7934-4d39-aeb6-157579333a2b" CreationDate="2010-07-25T21:01:56.030" UserId="812" Text="Is there a difference between Brie &amp; Camembert? " />
  <row Id="5806" PostHistoryTypeId="3" PostId="3202" RevisionGUID="976d6273-7934-4d39-aeb6-157579333a2b" CreationDate="2010-07-25T21:01:56.030" UserId="812" Text="&lt;cheese-making&gt;" />
  <row Id="5807" PostHistoryTypeId="2" PostId="3203" RevisionGUID="6f65ee30-b7cd-4ba4-89bf-bba237b4ae78" CreationDate="2010-07-25T21:17:50.473" UserDisplayName="daniel" Text="They are quite similar.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Brie&#xD;&#xA;http://en.wikipedia.org/wiki/Camembert&#xD;&#xA;&#xD;&#xA;The latter is essentially a variant of the former." />
  <row Id="5808" PostHistoryTypeId="2" PostId="3204" RevisionGUID="05f2f3de-a419-4b1c-add8-8acf9b417ed0" CreationDate="2010-07-25T21:19:30.253" UserId="41" Text="They are both soft-ripened cheese, and there are certainly many similarities, but they are by no means the same.&#xD;&#xA;&#xD;&#xA;  * Camembert is aged at least 3 weeks; Brie may be aged as little as 1 week.&#xD;&#xA;  * Brie is generally drained for 18 hours; Camembert is drained for 48 hours.&#xD;&#xA;  * Brie may be salted before aging; Camembert is not.&#xD;&#xA;  * Brie is more often pasteurized than Camembert (although &quot;genuine&quot; Brie is unpasteurized).&#xD;&#xA;&#xD;&#xA;That said, there are many different varieties of Brie and many different varieties of Camembert, and it wouldn't be too surprising to find at least one Brie that tastes exactly like another Camembert.  Still, they are quite different - different moulds, different draining, different aging." />
  <row Id="5809" PostHistoryTypeId="2" PostId="3205" RevisionGUID="058b9894-ca74-48fc-9e40-1193d17a20c0" CreationDate="2010-07-25T21:27:14.130" UserId="1364" Text="Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or other uses? Do ales, lagers, or stouts have different uses?&#xD;&#xA;&#xD;&#xA;I have a fridge full of steak and Sam Adams. Can I turn this into something amazing?" />
  <row Id="5810" PostHistoryTypeId="1" PostId="3205" RevisionGUID="058b9894-ca74-48fc-9e40-1193d17a20c0" CreationDate="2010-07-25T21:27:14.130" UserId="1364" Text="Can you make a sauce with beer?" />
  <row Id="5811" PostHistoryTypeId="3" PostId="3205" RevisionGUID="058b9894-ca74-48fc-9e40-1193d17a20c0" CreationDate="2010-07-25T21:27:14.130" UserId="1364" Text="&lt;beer&gt;" />
  <row Id="5812" PostHistoryTypeId="2" PostId="3206" RevisionGUID="949709b4-3ce7-441c-ba9e-50427f17806a" CreationDate="2010-07-25T21:42:08.497" UserId="86" Text="Yes. Keep in mind though, that strong / bitter flavors may become *unbearably* strong / bitter in a reduction. That said, I use beer in sauces, marinades, as a braising liquid, mixed with broth in risotto, and as lubrication for the cook.&#xD;&#xA;&#xD;&#xA;&gt; I have a fridge full of steak and Sam Adams. Can I turn this into something amazing?&#xD;&#xA;&#xD;&#xA;Marinate the steaks in beer for several hours. Pat dry, sear, slice thin, serve with pickled beets. &#xD;&#xA;&#xD;&#xA;Fry up a couple of onions. Deglaze the pan with a bit of lightly-flavored beer, reduce, season, serve over steaks. &#xD;&#xA;&#xD;&#xA;Bring the steaks to room temperature, lightly season, sear, and serve with frosty Sam Adams. Simple can be amazing..." />
  <row Id="5813" PostHistoryTypeId="2" PostId="3207" RevisionGUID="09720d20-d5d4-44dd-9038-25c2dab1964d" CreationDate="2010-07-25T21:50:59.413" UserId="41" Text="Beer in sauces or marinades works best if it's flat.  Carbonation generally doesn't do anything good for a sauce.&#xD;&#xA;&#xD;&#xA;Beer also works well with any of the following additions:&#xD;&#xA;&#xD;&#xA;  * Worcestershire sauce&#xD;&#xA;  * Mustard (preferably dry)&#xD;&#xA;  * Hot peppers (or hot pepper sauce)&#xD;&#xA;  * Honey (or, as we do it in Canada, maple syrup)&#xD;&#xA;  * Garlic and/or ginger (surprisingly)&#xD;&#xA;&#xD;&#xA;If you want more of a sauce as opposed to a marinade, just reduce it.&#xD;&#xA;" />
  <row Id="5814" PostHistoryTypeId="2" PostId="3208" RevisionGUID="5fe5db07-521a-4f0b-a145-e3a8405d85bc" CreationDate="2010-07-25T21:51:01.177" UserId="446" Text="The marinade that I use for left-over crap beer is three cloves of garlic, one sprig of rosamary and one can beer into a gallon ziplock bag for about two hours if I'm in a hurry or over night if i'm thinking ahead (I never think ahead except the first time I made it). Then I either throw them on the grill with some squash or corn, or sear them in a pan and finish them off in the oven with a few onions.&#xD;&#xA;&#xD;&#xA;You can also use it to make beer bread, which you then slice and toast for steak sandwiches.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="5815" PostHistoryTypeId="2" PostId="3209" RevisionGUID="a3600b37-3177-4d11-99cc-a4be3a94ca02" CreationDate="2010-07-25T22:20:08.100" UserId="446" Text="You can also freeze individual portions in sandwich bags, then heat back up in boiling water. A lot of resturants (of the lower end) do this with their spaghetti. Since it doesn't require any additions it won't change your flavor profile.  Stays good for about 2 weeks, after that you will start to notice texture change." />
  <row Id="5816" PostHistoryTypeId="2" PostId="3210" RevisionGUID="3c69cde4-a962-4e9d-980f-6715e1de9478" CreationDate="2010-07-25T23:18:56.807" UserId="1398" Text="**Why don't you people just [peel an egg in five seconds][1]?** :P&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/Peel-an-egg-in-5-sec-1621" />
  <row Id="5817" PostHistoryTypeId="2" PostId="3211" RevisionGUID="8a631a08-cbef-4424-804f-66aa7f1c28ef" CreationDate="2010-07-25T23:30:46.927" UserId="446" Text="I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled sushi paired with apple and cucumber. I tried cod but it doesn't carry a lot of flavor. I had also thought about tilapia but had never seen it served in a sushi restuarant and wasn't sure it would be suitable." />
  <row Id="5818" PostHistoryTypeId="1" PostId="3211" RevisionGUID="8a631a08-cbef-4424-804f-66aa7f1c28ef" CreationDate="2010-07-25T23:30:46.927" UserId="446" Text="What white fish can be used in rolled sushi?" />
  <row Id="5819" PostHistoryTypeId="3" PostId="3211" RevisionGUID="8a631a08-cbef-4424-804f-66aa7f1c28ef" CreationDate="2010-07-25T23:30:46.927" UserId="446" Text="&lt;ingredients&gt;&lt;sushi&gt;" />
  <row Id="5820" PostHistoryTypeId="2" PostId="3212" RevisionGUID="507a3cfd-acca-41d4-9aa7-4e1a3c617eb5" CreationDate="2010-07-25T23:46:41.767" UserId="373" Text="Can the old trick of putting them in a plastic bag and hitting them with a rolling pin be improved upon?" />
  <row Id="5821" PostHistoryTypeId="1" PostId="3212" RevisionGUID="507a3cfd-acca-41d4-9aa7-4e1a3c617eb5" CreationDate="2010-07-25T23:46:41.767" UserId="373" Text="What's a good way to crush biscuits?" />
  <row Id="5822" PostHistoryTypeId="3" PostId="3212" RevisionGUID="507a3cfd-acca-41d4-9aa7-4e1a3c617eb5" CreationDate="2010-07-25T23:46:41.767" UserId="373" Text="&lt;technique&gt;&lt;biscuit&gt;" />
  <row Id="5823" PostHistoryTypeId="2" PostId="3213" RevisionGUID="e81251f4-29ac-429e-b424-b2b3ecd8ca54" CreationDate="2010-07-25T23:54:48.303" UserId="51" Text="I prefer to put them in the food processor and pulse until I get the desired consistency. " />
  <row Id="5824" PostHistoryTypeId="2" PostId="3214" RevisionGUID="e3cafa75-a98e-4eb4-b255-1e7a9635e600" CreationDate="2010-07-25T23:57:51.497" UserId="51" Text="Beer is great in some cheese sauces, and my husband like to use it with brown mustard to marinate/simmer pastrami for his hot pastrami sandwiches and bratwursts." />
  <row Id="5825" PostHistoryTypeId="2" PostId="3215" RevisionGUID="60d88280-19b4-4add-bfd8-61421adfa709" CreationDate="2010-07-25T23:58:52.727" UserId="898" Text="I was making some lemon slice recently, and broke up my Marie biscuits by hand into small pieces and then whizzed them up in a foot processor for a bit.  If you don't have a food processor -- maybe try gently breaking them up in a mortar and pestle?&#xD;&#xA;" />
  <row Id="5826" PostHistoryTypeId="2" PostId="3216" RevisionGUID="346ad319-4be0-4c32-83db-8327d93c881d" CreationDate="2010-07-25T23:59:48.450" UserId="373" Text="The stereotypical chef beloved of TV, cartoons, and elsewhere is always pictured wearing a high white hat. &#xD;&#xA;&#xD;&#xA;A hat I can understand. But why so high?" />
  <row Id="5827" PostHistoryTypeId="1" PostId="3216" RevisionGUID="346ad319-4be0-4c32-83db-8327d93c881d" CreationDate="2010-07-25T23:59:48.450" UserId="373" Text="Why do chefs traditionally wear a high white hat?" />
  <row Id="5828" PostHistoryTypeId="3" PostId="3216" RevisionGUID="346ad319-4be0-4c32-83db-8327d93c881d" CreationDate="2010-07-25T23:59:48.450" UserId="373" Text="&lt;history&gt;&lt;traditional&gt;&lt;professional&gt;" />
  <row Id="5829" PostHistoryTypeId="2" PostId="3217" RevisionGUID="d25910e4-60ef-416b-96bf-6533fc376486" CreationDate="2010-07-26T00:04:56.443" UserId="51" Text="I have been told by a chef that the height of the hat is to dissipate heat from the head." />
  <row Id="5830" PostHistoryTypeId="2" PostId="3218" RevisionGUID="36ea4032-c469-4fb0-bdcf-6c3c66d15e58" CreationDate="2010-07-26T00:05:05.537" UserId="1394" Text="I went to a 5* restaurant once, the steak was unbelievable.  You could cut it with a butter knife, it was fat and juicy, pink in the middle, great stuff.&#xD;&#xA;&#xD;&#xA;When I cook it at home, I seem to just slice the beef thick, shallow fry it in olive oil with some garlic and  that is all.  It tastes pretty good, but is so far off what I had in that restaurant.&#xD;&#xA;&#xD;&#xA;Anyone know how to cook the best steak?  Better cuts of meat?  Fry in butter?&#xD;&#xA;&#xD;&#xA;Also any tips in general on how to cook good steak.  All appreciated!" />
  <row Id="5831" PostHistoryTypeId="1" PostId="3218" RevisionGUID="36ea4032-c469-4fb0-bdcf-6c3c66d15e58" CreationDate="2010-07-26T00:05:05.537" UserId="1394" Text="How to cook the best steak" />
  <row Id="5832" PostHistoryTypeId="3" PostId="3218" RevisionGUID="36ea4032-c469-4fb0-bdcf-6c3c66d15e58" CreationDate="2010-07-26T00:05:05.537" UserId="1394" Text="&lt;frying&gt;&lt;steak&gt;" />
  <row Id="5833" PostHistoryTypeId="2" PostId="3219" RevisionGUID="32558014-7e85-4ede-8a6e-0e0da91f70d6" CreationDate="2010-07-26T00:08:41.177" UserId="1394" Text="It's for deception.  Back in the old days with knights, when they swung with swords they would aim for the head.&#xD;&#xA;&#xD;&#xA;If a chef is cooking with one of those tall hats on, then when a knight swings at him more often than not it will just knock his hat off giving the chef time to escape." />
  <row Id="5834" PostHistoryTypeId="2" PostId="3220" RevisionGUID="8c8a6c03-8285-4143-b376-f3484ce283f7" CreationDate="2010-07-26T00:08:41.303" UserId="177" Text="Fluke in season works well" />
  <row Id="5836" PostHistoryTypeId="6" PostId="3205" RevisionGUID="fbc7b10a-9f00-4ce9-ab10-11f86ea59daf" CreationDate="2010-07-26T00:16:46.153" UserId="1229" Comment="edited tags" Text="&lt;sauce&gt;&lt;beer&gt;" />
  <row Id="5837" PostHistoryTypeId="2" PostId="3222" RevisionGUID="bec7eb6a-d207-45ac-9509-368c49cb0591" CreationDate="2010-07-26T00:17:46.230" UserId="1394" Text="I man up and just cut it" />
  <row Id="5838" PostHistoryTypeId="6" PostId="3202" RevisionGUID="913e62e6-88b0-46ee-8c0e-f9f8956b0ae1" CreationDate="2010-07-26T00:19:29.847" UserId="1229" Comment="edited tags" Text="&lt;cheese-making&gt;&lt;brie&gt;" />
  <row Id="5839" PostHistoryTypeId="2" PostId="3223" RevisionGUID="8971a116-49c7-4fd1-a355-6fb50c0883ac" CreationDate="2010-07-26T00:21:44.973" UserId="149" Text="Answer 1: when I lived in France, there was a proverb that translated as:&#xD;&#xA;&#xD;&#xA;&gt;The difference between a $10 steak and a $20 steak is the sharpness of the knife&#xD;&#xA;&gt;they give you to eat it with.&#xD;&#xA;&#xD;&#xA;Answer 2: are you buying aged, grass-fed, prime-grade beef?&#xD;&#xA;&#xD;&#xA;Answer 3: I doubt the restaurant shallow fries a steak in olive oil. Some sort of broiling, or even grilling over an open flame, is much more likely.&#xD;&#xA;" />
  <row Id="5840" PostHistoryTypeId="2" PostId="3224" RevisionGUID="4fadd193-fb6d-475b-96d0-8eafd68acd72" CreationDate="2010-07-26T00:22:56.377" UserId="1229" Text="I have some mascarpone cheese left. May I use it to make a sauce?" />
  <row Id="5841" PostHistoryTypeId="1" PostId="3224" RevisionGUID="4fadd193-fb6d-475b-96d0-8eafd68acd72" CreationDate="2010-07-26T00:22:56.377" UserId="1229" Text="Making a sauce with mascarpone cheese" />
  <row Id="5842" PostHistoryTypeId="3" PostId="3224" RevisionGUID="4fadd193-fb6d-475b-96d0-8eafd68acd72" CreationDate="2010-07-26T00:22:56.377" UserId="1229" Text="&lt;preparation&gt;&lt;sauce&gt;&lt;mascarpone&gt;" />
  <row Id="5843" PostHistoryTypeId="2" PostId="3225" RevisionGUID="55cac927-42c5-4ebb-8a59-cff878c1e6c4" CreationDate="2010-07-26T00:28:31.917" UserId="1200" Text="Assume I have found and want to eat a to me unknown kind of mushroom. Is there some way to find out if that mushroom is poisonous by looking/smelling/soaking it? " />
  <row Id="5844" PostHistoryTypeId="1" PostId="3225" RevisionGUID="55cac927-42c5-4ebb-8a59-cff878c1e6c4" CreationDate="2010-07-26T00:28:31.917" UserId="1200" Text="How can I tell if a mushroom is poisonous?" />
  <row Id="5845" PostHistoryTypeId="3" PostId="3225" RevisionGUID="55cac927-42c5-4ebb-8a59-cff878c1e6c4" CreationDate="2010-07-26T00:28:31.917" UserId="1200" Text="&lt;food-safety&gt;&lt;mushrooms&gt;" />
  <row Id="5846" PostHistoryTypeId="2" PostId="3226" RevisionGUID="75d68d0d-c523-458e-be36-15134ac276ac" CreationDate="2010-07-26T00:32:30.053" UserId="177" Text="I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?" />
  <row Id="5847" PostHistoryTypeId="1" PostId="3226" RevisionGUID="75d68d0d-c523-458e-be36-15134ac276ac" CreationDate="2010-07-26T00:32:30.053" UserId="177" Text="I would like to make my own Chicken Stock, any suggestions?" />
  <row Id="5848" PostHistoryTypeId="3" PostId="3226" RevisionGUID="75d68d0d-c523-458e-be36-15134ac276ac" CreationDate="2010-07-26T00:32:30.053" UserId="177" Text="&lt;chicken&gt;" />
  <row Id="5849" PostHistoryTypeId="2" PostId="3227" RevisionGUID="182bb022-0a16-4d1f-a857-bf89b2eaf8bf" CreationDate="2010-07-26T00:40:06.327" UserId="1229" Text="The only way to know if a mushroom is poisonous is to have a mushroom book, or (better) to be an expert.  &#xD;&#xA;There are some methods that allow you to distinguish two similar mushrooms, but there isn't a method to know if a mushroom is poisonous/toxic.&#xD;&#xA;" />
  <row Id="5850" PostHistoryTypeId="5" PostId="2933" RevisionGUID="a1e8888a-bfd7-4492-aa3b-3eeb1d63c9f6" CreationDate="2010-07-26T00:45:10.480" UserId="177" Comment="added 2 characters in body" Text="Mutton has a slightly &quot;gamey&quot; flavor, is there a way to prep it BEFORE cooking which reduces this &quot;gamey&quot; flavour?" />
  <row Id="5851" PostHistoryTypeId="2" PostId="3228" RevisionGUID="c8911ebc-6538-4734-9114-6c951ee48468" CreationDate="2010-07-26T00:48:35.183" UserId="446" Text="http://www.straightdope.com/columns/read/1431/whats-the-origin-of-the-chefs-hat&#xD;&#xA;&#xD;&#xA;In summary, the old chefs in the greek orthodox used to hide among the clergy and changed the color to white in an attempt to appease the wrath of god, and Henry the VII beheaded a chef for finding hair in soup and made the next guy wear a hat.&#xD;&#xA;&#xD;&#xA;I would say that now it's mainly because of tradition. Most chefs I know wear their hair up in a bandana unless they are on a carving station." />
  <row Id="5852" PostHistoryTypeId="5" PostId="3203" RevisionGUID="e1a21a32-d374-4734-924e-571bc8e3ab26" CreationDate="2010-07-26T00:53:41.867" UserId="86" Comment="Fixed second link" Text="They are quite similar.&#xD;&#xA;&#xD;&#xA;&lt;http://en.wikipedia.org/wiki/Brie&gt;  &#xD;&#xA;&lt;http://en.wikipedia.org/wiki/Camembert&gt;&#xD;&#xA;&#xD;&#xA;The latter is essentially a variant of the former." />
  <row Id="5853" PostHistoryTypeId="5" PostId="3097" RevisionGUID="2c7ab983-47b5-4d32-9046-8801714621d4" CreationDate="2010-07-26T00:56:57.727" UserId="43" Comment="added 12 characters in body" Text="I personally can't tell the difference in the taste.&#xD;&#xA;&#xD;&#xA;I feel that flat-leaf is easier to chop but YMMV.&#xD;&#xA;&#xD;&#xA;Lately we've had curly. We can store this in the same glass as cilantro (as per &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/16881&quot;&gt;these&lt;/a&gt; &lt;a href=&quot;http://www.stilltasty.com/fooditems/index/17879&quot;&gt;instructions&lt;/a&gt;) and easily tell the 2 apart -- which I find *very* convenient." />
  <row Id="5854" PostHistoryTypeId="2" PostId="3229" RevisionGUID="e4092845-7ce4-4c1d-a032-338384a19f9a" CreationDate="2010-07-26T00:57:49.847" UserId="86" Text="&gt; Can the old trick of putting them in a plastic bag and hitting them with a rolling pin be improved upon?&#xD;&#xA;&#xD;&#xA;Why? It's quick, easy, and effective. If you're looking to avoid wasting a bag, then the food processor works well enough... But then you have a food processor to clean!&#xD;&#xA;&#xD;&#xA;One suggestion: use a heavy rolling pin. I have a marble pin that's too awkward for most pastries, but works great for this: I don't really have to &quot;beat&quot; so much as just drop lightly and then roll..." />
  <row Id="5855" PostHistoryTypeId="2" PostId="3230" RevisionGUID="2f3db76a-f035-4db1-a746-d05fd52235b2" CreationDate="2010-07-26T01:03:22.923" UserId="812" Text="Generally, I've only heard of the plastic bag or the food processor.&#xD;&#xA;&#xD;&#xA;I have seen people who just bash the packet of biscuits on the kitchen top. Jamie Oliver likes to do that with slabs of chocolate!&#xD;&#xA;&#xD;&#xA;Otherwise use a heavy duty snack-lock bag or else wrap the plastic bag in a tea towel.&#xD;&#xA;&#xD;&#xA;It helps to have a small hole for the air to escape.&#xD;&#xA;" />
  <row Id="5856" PostHistoryTypeId="2" PostId="3231" RevisionGUID="18f585e0-ce15-47c1-8b14-957ce6a93ba8" CreationDate="2010-07-26T01:06:41.093" UserId="835" Text="You cannot tell, and there is no specific single method.&#xD;&#xA;&#xD;&#xA;This is definitely one of those things that cannot just be described on a Q&amp;A site like this.&#xD;&#xA;&#xD;&#xA;Start studying, without eating.&#xD;&#xA;&#xD;&#xA;Find an expert and train your eyes and other senses.&#xD;&#xA;&#xD;&#xA;Graduate to gathering and have someone else confirm your identification prior to cooking.&#xD;&#xA;&#xD;&#xA;Even those experts do sometimes make mistakes, there are just so many kinds of fungi.&#xD;&#xA;&#xD;&#xA;As my Scout-master used to say &quot;You can eat any mushroom you want.  At least once...&quot;&#xD;&#xA;&#xD;&#xA;Good Luck - be careful" />
  <row Id="5857" PostHistoryTypeId="2" PostId="3232" RevisionGUID="6182ae98-6acd-4a2f-89f7-02de871619a0" CreationDate="2010-07-26T01:12:07.790" UserId="812" Text="No [as per][1]: &quot;There are no outward characteristics that all poisonous mushrooms have in common, so picking and eating wild mushrooms requires the utmost caution. To be absolutely safe, the only mushrooms you should eat are those found at supermarkets and restaurants!&#xD;&#xA;&#xD;&#xA;All the old wives’ tales about how to tell if a mushroom is poisonous – such as whether it tarnishes silverware or turns blue when bruised – are dead wrong. &#xD;&#xA;&#xD;&#xA;There’s a saying that there’s no such thing as an old, bold mushroom hunter.&quot;&#xD;&#xA;&#xD;&#xA;[1]: http://earthsky.org/biodiversity/how-can-i-tell-if-a-mushroom-is-poisonous" />
  <row Id="5858" PostHistoryTypeId="2" PostId="3233" RevisionGUID="b4221362-2cb4-46eb-8ed7-497af41d6383" CreationDate="2010-07-26T01:16:49.060" UserId="1259" Text="Hot, hot, hot. Steak restaurants use a very hot grill. That's the key. You want to get a good sear on the outside without over cooking the interior. The three ways I've seen used with success at home are:&#xD;&#xA;&#xD;&#xA; 1. Broil on high. You need a good broiler for this&#xD;&#xA; 2. Use a cast iron pan (preferably with ridges) and get it very hot before you begin&#xD;&#xA; 3. Use a grill. Get it up to 700 before you start. This might be hard on some gas grills. This is the method I use on my big green egg. It only takes about 2 mind a side plus resting.&#xD;&#xA;&#xD;&#xA;As stated already, start with good meat.&#xD;&#xA;&#xD;&#xA;Make sure you rest the meat for five minutes." />
  <row Id="5859" PostHistoryTypeId="2" PostId="3234" RevisionGUID="efc97572-1667-4236-a3c2-b40e8d750593" CreationDate="2010-07-26T01:22:11.853" UserId="67" Text="There's a process in the US Army Survival manual on how to determine which plants are suitable for eating and/or hygiene purposes, but even it states:&#xD;&#xA;&#xD;&#xA;&gt; WARNING &#xD;&#xA;&gt;&#xD;&#xA;&gt; Do not eat mushrooms in a survival situation!  The only way to tell if a mushroom is edible is by positive identification.  There is no room for experimentation.  Symptoms of the most dangerous mushrooms affecting the central nervous system may show up after several days have passed when it is too late to reverse their effects.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5860" PostHistoryTypeId="2" PostId="3235" RevisionGUID="5c4cdeaa-647f-4d22-9c92-11cb92bac987" CreationDate="2010-07-26T01:25:11.580" UserId="1393" Text="Yes, it will melt similarly to cream cheese and can be used in sauces, or to enrich either polenta or risotto." />
  <row Id="5861" PostHistoryTypeId="2" PostId="3236" RevisionGUID="f6a04792-29a1-4946-af3c-6c3fdf8032fb" CreationDate="2010-07-26T01:30:40.053" UserId="1399" Text="In general, the parts of the animal to be used in making stock depends on the animal:&#xD;&#xA;&#xD;&#xA;For chickens, different people will recommend different parts of the animal, but simply chopping up an entire chicken works fairly well.&#xD;&#xA;&#xD;&#xA;For beef, pretty much any tough piece of meat will work; try looking at shoulder or butt.&#xD;&#xA;&#xD;&#xA;As for other suggestions, be creative! Almost anybody can make a basic broth by boiling a chicken, but making one that is truly fantastic takes time and work. Try adding different ingredients. For starters, try things that you are familiar with. For example, vegetables and herbs like garlic and basil can improve any broth. From there, try things that are more creative, like sesame oil, miso paste, or perhaps ginger." />
  <row Id="5862" PostHistoryTypeId="2" PostId="3237" RevisionGUID="34766408-bfa0-463c-aa77-c8ef448b6485" CreationDate="2010-07-26T01:33:06.663" UserId="1393" Text="Here are some ideas for you (all from my blog; not trying to be too self promoting, I just happen to like fresh mint a lot and use it many different ways):&#xD;&#xA;&#xD;&#xA;[Cucumber, Zucchini and Mint Salad][1]&#xD;&#xA;&#xD;&#xA;[Chopped Salad][2]&#xD;&#xA;&#xD;&#xA;[French Lentil Salad][3]&#xD;&#xA;&#xD;&#xA;[Caramelized Cauliflower Fritatta][4]&#xD;&#xA;&#xD;&#xA;[Vietnamese Mango Salad][5]&#xD;&#xA;&#xD;&#xA;[Arroz Verde][6]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2007/07/cucumber-zucchi.html&#xD;&#xA;  [2]: http://www.herbivoracious.com/2010/04/chopped-salad-revisiting-a-classic-recipe.html&#xD;&#xA;  [3]: http://www.herbivoracious.com/2009/09/french-lentil-salad-recipe.html&#xD;&#xA;  [4]: http://www.herbivoracious.com/2009/12/caramelized-caulifower-fritatta-recipe.html&#xD;&#xA;  [5]: http://www.herbivoracious.com/2009/11/vietnamese-green-mango-salad-recipe.html&#xD;&#xA;  [6]: http://www.herbivoracious.com/2009/06/arroz-verde-mexican-rice-rethought-recipe.html" />
  <row Id="5863" PostHistoryTypeId="2" PostId="3238" RevisionGUID="343ad53c-fd21-4886-9ade-07f2dbe77a01" CreationDate="2010-07-26T01:48:36.143" UserId="1400" Text="Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question.&#xD;&#xA;&#xD;&#xA;I sometimes like to cook things using ground sausage, but much of the time ground sausage is nearly impossible to find in the local grocery stores. However, they always seem to have ground pork, which I've considered using as a substitute. I know it wouldn't cause my kitchen to explode or anything like that ;-) but I'm curious, what's the difference? What exactly am I putting in my food by using ground sausage that I'd miss out on if I used ground pork?" />
  <row Id="5864" PostHistoryTypeId="1" PostId="3238" RevisionGUID="343ad53c-fd21-4886-9ade-07f2dbe77a01" CreationDate="2010-07-26T01:48:36.143" UserId="1400" Text="What distinguishes sausage from pork?" />
  <row Id="5865" PostHistoryTypeId="3" PostId="3238" RevisionGUID="343ad53c-fd21-4886-9ade-07f2dbe77a01" CreationDate="2010-07-26T01:48:36.143" UserId="1400" Text="&lt;pork&gt;&lt;sausages&gt;" />
  <row Id="5866" PostHistoryTypeId="2" PostId="3239" RevisionGUID="9e230f70-9082-49d9-9287-bf80918c45a6" CreationDate="2010-07-26T01:52:44.307" UserId="60" Text="Ground pork is simply that, pork. Sausage is ground pork that has been seasoned.&#xD;&#xA;&#xD;&#xA;You can substitute, but you'll have to bring your own seasoning." />
  <row Id="5867" PostHistoryTypeId="5" PostId="3233" RevisionGUID="3310e2bf-2380-405b-9975-461225e5e1a4" CreationDate="2010-07-26T02:09:13.317" UserId="1259" Comment="edited body" Text="Hot, hot, hot. Steak restaurants use a very hot grill. That's the key. You want to get a good sear on the outside without over cooking the interior. The three ways I've seen used with success at home are:&#xD;&#xA;&#xD;&#xA; 1. Broil on high. You need a good broiler for this&#xD;&#xA; 2. Use a cast iron pan (preferably with ridges) and get it very hot before you begin&#xD;&#xA; 3. Use a grill. Get it up to 700 before you start. This might be hard on some gas grills. This is the method I use on my big green egg. It only takes about 2 mins a side plus resting.&#xD;&#xA;&#xD;&#xA;As stated already, start with good meat.&#xD;&#xA;&#xD;&#xA;Make sure you rest the meat for five minutes." />
  <row Id="5868" PostHistoryTypeId="4" PostId="3218" RevisionGUID="6bbd8a6d-e72e-458a-9f0c-3f23dd662728" CreationDate="2010-07-26T02:09:15.297" UserId="60" Comment="edited title" Text="How do you cook a steak like those found in fine steakhouses?" />
  <row Id="5869" PostHistoryTypeId="2" PostId="3240" RevisionGUID="3cb04570-5050-4b09-bab6-40b549af2bbb" CreationDate="2010-07-26T02:09:24.033" UserId="990" Text="Pork is the word ascribed to the pig animal as a food product. We don't eat &quot;pig&quot; rather we eat &quot;pork.&quot; Sausage is ground meat mixed with herbs and spices in some manner of form. Sausage can be made from any meat, it isn't limited to pork." />
  <row Id="5870" PostHistoryTypeId="2" PostId="3241" RevisionGUID="7ce4025f-99d4-4101-af25-a07c9ba73d72" CreationDate="2010-07-26T02:09:36.373" UserId="203" Text="As you've found, loose ground sausage isn't always available.&#xD;&#xA;&#xD;&#xA;If the meat department has fresh sausage, you can buy them, cut the casing and remove the sausage." />
  <row Id="5871" PostHistoryTypeId="2" PostId="3242" RevisionGUID="4a318d62-bd85-4e69-be56-20f1466e5ad3" CreationDate="2010-07-26T02:14:26.313" UserId="203" Text="Although a lot of sausage is pork, and probably the one you are referring to, sausage can be made from many different types of meat.&#xD;&#xA;&#xD;&#xA;Pork is pork, meat from a pig, very simple.&#xD;&#xA;&#xD;&#xA;Sausage can be made from pork, beef, chicken, turkey, reindeer (popular in Alaska from what I hear) and many more.  It can be loose, formed into links, patties and probably other forms." />
  <row Id="5872" PostHistoryTypeId="5" PostId="3239" RevisionGUID="d2cad5e7-5a8c-46e9-901f-5eaac2afa9e0" CreationDate="2010-07-26T02:20:26.567" UserId="60" Comment="added 5 characters in body" Text="Ground pork is simply that, pork. Pork sausage is ground pork that has been seasoned.&#xD;&#xA;&#xD;&#xA;You can substitute, but you'll have to bring your own seasoning." />
  <row Id="5873" PostHistoryTypeId="2" PostId="3243" RevisionGUID="629a5d8b-9925-4545-84dc-1c45a3b1b94e" CreationDate="2010-07-26T02:24:34.607" UserId="1229" Text="Whether using a serrated or straight knife, this seems to be a problem.  I end up reshaping them by hand on the cookie sheet so they are round instead of oval.    Is there a way to slice the dough to prevent this flattening?   &#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="5874" PostHistoryTypeId="1" PostId="3243" RevisionGUID="629a5d8b-9925-4545-84dc-1c45a3b1b94e" CreationDate="2010-07-26T02:24:34.607" UserId="1229" Text="Is there a way to keep chilled cookie dough from flattening while cutting it?" />
  <row Id="5875" PostHistoryTypeId="3" PostId="3243" RevisionGUID="629a5d8b-9925-4545-84dc-1c45a3b1b94e" CreationDate="2010-07-26T02:24:34.607" UserId="1229" Text="&lt;technique&gt;&lt;cookie&gt;" />
  <row Id="5876" PostHistoryTypeId="2" PostId="3244" RevisionGUID="a644fce7-96bd-456d-b2ad-cc4e109e1f98" CreationDate="2010-07-26T02:28:58.947" UserId="60" Text="Two things.&#xD;&#xA;&#xD;&#xA;Use a sharper knife. Don't chop, but slice gently. Let the weight of the blade do the cutting." />
  <row Id="5877" PostHistoryTypeId="2" PostId="3245" RevisionGUID="e325f91c-1964-4eec-a400-8628b86b5469" CreationDate="2010-07-26T02:29:57.260" UserId="58" Text="I've heard various rumors suggesting that using UNbleached [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...).  Is this true and if so WHY?" />
  <row Id="5878" PostHistoryTypeId="1" PostId="3245" RevisionGUID="e325f91c-1964-4eec-a400-8628b86b5469" CreationDate="2010-07-26T02:29:57.260" UserId="58" Text="Unbleached flour better than bleached flour for baking?" />
  <row Id="5879" PostHistoryTypeId="3" PostId="3245" RevisionGUID="e325f91c-1964-4eec-a400-8628b86b5469" CreationDate="2010-07-26T02:29:57.260" UserId="58" Text="&lt;baking&gt;&lt;flour&gt;" />
  <row Id="5880" PostHistoryTypeId="2" PostId="3246" RevisionGUID="79d957cf-59b8-4f7a-84ca-112230a17301" CreationDate="2010-07-26T02:38:55.787" UserId="229" Text="If you roll the log of dough while you're cutting it, it'll remain round." />
  <row Id="5881" PostHistoryTypeId="2" PostId="3247" RevisionGUID="0f60a533-775b-479d-865f-be39f3b21c3b" CreationDate="2010-07-26T02:43:48.537" UserId="229" Text="I find whole chickens to be cheaper than the parts (wings, backs, whatever), so I regularly buy a couple whole birds, chop the breasts out (saving for later use), and then make stock with the remaining meat/bones/skin.&#xD;&#xA;&#xD;&#xA;Place the chicken in a stock pot.  Add a couple onions, carrots, celery stalks and some peppercorns.  Cover with cold water.  Bring to a bare simmer and cook for 2-3 hours.  For ease, I usually bring the pot to a boil on the stove top, and then transfer to the oven at 250.&#xD;&#xA;&#xD;&#xA;Strain the stock, chill, and then freeze for later use." />
  <row Id="5882" PostHistoryTypeId="2" PostId="3248" RevisionGUID="c9dfd16a-4b97-40a2-8886-2573ade89b88" CreationDate="2010-07-26T02:45:47.877" UserId="229" Text="Hang it in a dark, dry place to dry it out.  Strip the leaves off for tea later in the year." />
  <row Id="5883" PostHistoryTypeId="2" PostId="3249" RevisionGUID="35a30bc2-c968-40ad-99b0-49974e83d00a" CreationDate="2010-07-26T02:57:06.477" UserId="60" Text="The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse.&#xD;&#xA;&#xD;&#xA;In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There are lesser grades but they go to fast food joints, prisons, military personnel, and miscellaneous other weird uses.&#xD;&#xA;&#xD;&#xA;In most american supermarkets you will find only select, period. This is an &quot;average&quot; steak. It's typically devoid of marbling, and results in a rather flavorless tough steak. &#xD;&#xA;&#xD;&#xA;To find choice steaks you have to go to a higher end supermarket, e.g. Whole Foods You will pay significantly more for a choice steak, but the difference is marked. The marbling will result in a tenderer steak due to the internal fat melting and tenderizing the steak.&#xD;&#xA;&#xD;&#xA;Finally, prime cuts. These are _very_ hard to come by in any supermarket unless you live in a bigger city. You typically have to go to a specialty shop or butcher for these. Less than 2% of all beef is classified as prime. On top of this, restaurants get first pick. So even if you do buy a great prime steak, you are likely getting the lower end of the prime spectrum. However, the difference is amazing. The marbling is more intense, more evenly distributed and when cooked properly results in a steak that melts under your knife.&#xD;&#xA;&#xD;&#xA;Another one-up a fine steakhouse has on you is they age their beef. Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Unfortunately, you can't dry age a steak in your home. There are some refrigerator aging processes that you'll find on this site and others, but they aren't a true comparison.&#xD;&#xA;&#xD;&#xA;Another variation that has become more popular is grass-fed beef. This has become a recent fad, at least in the USA. Cattle are traditionally fed corn which makes them fatter and &quot;juicier&quot;, but it also leaves the meat tasting very bland. Likely, every steak you've ever had was corn-fed. Grass-fed beef on the other hand is fed _predominantly_ grass, they're allowed to graze as cows should. This is good for the cows, because they don't actually eat corn. A cow is made to eat grass. Corn is rather harsh on their digestive system, and they are given no other choice. In the wild a cow would never eat corn. The end result is a very different flavored steak. Grass-fed beef has a much richer, meatier flavor. However, it's also tougher than corn-fed beef. For this reason a steak you will be served in a fine steakhouse is likely _not_ to be grass-fed unless it is specifically designated as such.&#xD;&#xA;&#xD;&#xA;With all that out of the way I suggest doing what I do. When I feel like an amazing home cooked steak, I'll splurge on a nice choice ribeye, dip it in a mixture of melted clarified butter and oil, season _liberally_ with salt and pepper, and pan fry it. " />
  <row Id="5884" PostHistoryTypeId="6" PostId="3212" RevisionGUID="2d1ed774-360e-4cfc-b487-df730bc56287" CreationDate="2010-07-26T03:02:16.573" UserId="60" Comment="edited tags" Text="&lt;technique&gt;&lt;cookies&gt;&lt;biscuits&gt;" />
  <row Id="5885" PostHistoryTypeId="5" PostId="3249" RevisionGUID="c741e843-05d5-441f-a56a-527f427cc2cb" CreationDate="2010-07-26T03:03:20.627" UserId="60" Comment="edited body" Text="The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse.&#xD;&#xA;&#xD;&#xA;In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There are lesser grades but they go to fast food joints, prisons, military personnel, and miscellaneous other weird uses.&#xD;&#xA;&#xD;&#xA;In most american supermarkets you will find only select, period. This is an &quot;average&quot; steak. It's typically devoid of marbling, and results in a rather flavorless tough steak. &#xD;&#xA;&#xD;&#xA;To find choice steaks you have to go to a higher end supermarket, e.g. Whole Foods You will pay significantly more for a choice steak, but the difference is marked. The marbling will result in a tenderer steak due to the internal fat melting and tenderizing the steak.&#xD;&#xA;&#xD;&#xA;Finally, prime cuts. These are _very_ hard to come by in any supermarket unless you live in a bigger city. You typically have to go to a specialty shop or butcher for these. Less than 2% of all beef is classified as prime. On top of this, restaurants get first pick. So even if you do buy a great prime steak, you are likely getting the lower end of the prime spectrum. However, the difference is amazing. The marbling is more intense, more evenly distributed and when cooked properly results in a steak that melts under your knife.&#xD;&#xA;&#xD;&#xA;Another one-up a fine steakhouse has on you is they age their beef. Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Unfortunately, you can't dry age a steak in your home. There are some refrigerator aging processes that you'll find on this site and others, but they aren't a true comparison.&#xD;&#xA;&#xD;&#xA;Another variation that has become more popular is grass-fed beef. This has become a recent fad, at least in the USA. Cattle are traditionally fed corn which makes them fatter and &quot;juicier&quot;, but it also leaves the meat tasting very bland. Likely, every steak you've ever had was corn-fed. Grass-fed beef on the other hand is fed _predominantly_ grass, they're allowed to graze as cows should. This is good for the cows, because they don't actually eat corn. A cow is made to eat grass. Corn is rather harsh on their digestive system, but they are given no other choice. In the wild a cow would never eat corn. The end result is a very different flavored steak. Grass-fed beef has a much richer, meatier flavor. However, it's also tougher than corn-fed beef. For this reason a steak you will be served in a fine steakhouse is likely _not_ to be grass-fed unless it is specifically designated as such.&#xD;&#xA;&#xD;&#xA;With all that out of the way I suggest doing what I do. When I feel like an amazing home cooked steak, I'll splurge on a nice choice ribeye, dip it in a mixture of melted clarified butter and oil, season _liberally_ with salt and pepper, and pan fry it. " />
  <row Id="5886" PostHistoryTypeId="5" PostId="2933" RevisionGUID="bced060b-dffb-462c-a8a4-6b5dbec5798e" CreationDate="2010-07-26T03:12:25.523" UserId="60" Comment="Don't shout. Use italics. " Text="Mutton has a slightly &quot;gamey&quot; flavor, is there a way to prep it _before_ cooking which reduces this &quot;gamey&quot; flavour?" />
  <row Id="5887" PostHistoryTypeId="4" PostId="2933" RevisionGUID="bced060b-dffb-462c-a8a4-6b5dbec5798e" CreationDate="2010-07-26T03:12:25.523" UserId="60" Comment="Don't shout. Use italics. " Text="Is there a way to prep mutton in order to ease its strong flavor?" />
  <row Id="5888" PostHistoryTypeId="6" PostId="2933" RevisionGUID="bced060b-dffb-462c-a8a4-6b5dbec5798e" CreationDate="2010-07-26T03:12:25.523" UserId="60" Comment="Don't shout. Use italics. " Text="&lt;preparation&gt;" />
  <row Id="5889" PostHistoryTypeId="5" PostId="3245" RevisionGUID="616e26dc-0e77-44f2-b3c4-a7f06c795765" CreationDate="2010-07-26T03:16:19.300" UserId="60" Comment="sigh caps" Text="I've heard various rumors suggesting that using _unbleached_ [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...).  Is this true and if so _why_?" />
  <row Id="5890" PostHistoryTypeId="2" PostId="3250" RevisionGUID="62816e25-b786-41e9-b6f3-a1032824d5a0" CreationDate="2010-07-26T03:23:33.907" UserId="1366" Text="  1. Most of the gamey-ness comes from the fat. Unlike the pork or beef fat, mutton fat has a strong odor and is considered to be inedible by most people. You want to trim off as much of it as possible.&#xD;&#xA;http://chestofbooks.com/health/nutrition/Medicinal-Meals/Mutton-Fat.html&#xD;&#xA;&#xD;&#xA;  2. It also depends on whether the goat was grain-fed or grass-fed. The latter, although more natural, tend to produce meat that has a strong smell. &#xD;&#xA;&#xD;&#xA;  3. As for cooking mutton, I've found the only satisfactory way of getting rid of the smell is to make a curry out of it. There are many good Indian mutton curry recipes on the web.&#xD;&#xA;" />
  <row Id="5891" PostHistoryTypeId="2" PostId="3251" RevisionGUID="e6a21e65-b8cf-45a3-af09-f368c26e53a0" CreationDate="2010-07-26T03:26:28.480" UserId="60" Text="Freshly ground wheat is yellow. The all-purpose flour we buy in stores is all bleached, either naturally (unbleached) or chemically (bleached). &#xD;&#xA;&#xD;&#xA;Unbleached flour is whitened by natural oxidation, though it still retains a slight golden hue. This takes months, and thus it commands a higher price.&#xD;&#xA;&#xD;&#xA;Bleached flour is whitened using a combination of some particularly nasty chemicals, including &#xD;&#xA;benzoyl peroxide, chloride gas, and chlorine dioxide. Additionally potassium bromate is usually added. Many countries in Europe ban unbleached flour as a whole due to safety concerns. Potassium bromate is a known carcinogen and is banned in many countries throughout the world as well.&#xD;&#xA;&#xD;&#xA;That said, the two are nearly identical in nutritional value and can be used interchangeably. The major difference is in consistency. Unbleached flour has more gluten and is thus sturdier and good for yeast breads and other stout baked goods. Bleached flour results in a lighter softer finished good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Source: http://everything2.com/title/Unbleached+flour&#xD;&#xA;" />
  <row Id="5892" PostHistoryTypeId="5" PostId="3245" RevisionGUID="eb98acfa-68e4-4ed8-9826-677cb7f24dd2" CreationDate="2010-07-26T03:27:24.003" UserId="60" Comment="deleted 2 characters in body" Text="I've heard various rumors suggesting that using _unbleached_ [wheat] flour is better than bleached [wheat] flour when baking (cakes, squares, cookies...).  Is this true? If so, _why_?" />
  <row Id="5893" PostHistoryTypeId="2" PostId="3252" RevisionGUID="0266704b-60b3-426c-8c7d-c5702ef97500" CreationDate="2010-07-26T03:27:34.287" UserId="649" Text="There are a number of factors that go into the preparing a good steak.&#xD;&#xA;&#xD;&#xA;1. How the beef was raised, butchered, aged. Obviously you have no direct control of this, except in where you shop.&#xD;&#xA;2. The cut of the meat. How to select the best steak that you can for your budget.&#xD;&#xA;3. Storing the steak (if you aren't buying it to cook the same day).&#xD;&#xA;4. Marinating or salting.&#xD;&#xA;5. Heat.&#xD;&#xA;6. Resting.&#xD;&#xA;7. Sauce/gravy/spices added afterwards.&#xD;&#xA;&#xD;&#xA;A great steak is like religion. Lots of people will claim their way is the only way to heaven.&#xD;&#xA;&#xD;&#xA;Suggestions:&#xD;&#xA;Don't go overboard in buying the most expensive cuts until you're started to get good results with decent cuts.&#xD;&#xA;Buy the same day so you don't have worry about storage yet.&#xD;&#xA;Start with a simple, thorough salt covering 1 hour before cooking (same time as you take them out of the fridge to start warming up). Rinse off and dry right before cooking.&#xD;&#xA;The level of heat you need is dependent on how you like your steak. The more rare you want the inside, the hotter and faster the cooking method needs to be to still sear the outside properly.&#xD;&#xA;Rest the steak so the flavor doesn't leak out as soon the steak is cut.&#xD;&#xA;A great steak shouldn't really NEED any other flavor, but what matters is your preferences.&#xD;&#xA;" />
  <row Id="5894" PostHistoryTypeId="5" PostId="3201" RevisionGUID="1fca473f-3a74-4a8c-a334-6759ec4850c9" CreationDate="2010-07-26T03:29:29.590" UserId="126" Comment="added more details of the drink" Text="I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what it might have been and how it was made?&#xD;&#xA; &#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;I'm not sure if it was made on board or not. It wasn't carbonated but it was chilled when it was served. It did have a slight syrupy consistency like there might have been some sugar syrup in it. There wasn't any alcohol in it and I couldn't make out any other flavours. " />
  <row Id="5895" PostHistoryTypeId="5" PostId="3251" RevisionGUID="12fb855d-ee6f-4282-b65f-2c0f9c27a2bf" CreationDate="2010-07-26T03:34:58.387" UserId="60" Comment="deleted 2 characters in body" Text="Freshly ground wheat is yellow. The all-purpose flour we buy in stores is all bleached, either naturally (unbleached) or chemically (bleached). &#xD;&#xA;&#xD;&#xA;Unbleached flour is whitened by natural oxidation, though it still retains a slight golden hue. This takes months, and thus it commands a higher price.&#xD;&#xA;&#xD;&#xA;Bleached flour is whitened using a combination of some particularly nasty chemicals, including &#xD;&#xA;benzoyl peroxide, chloride gas, and chlorine dioxide. Additionally potassium bromate is usually added. Many countries in Europe ban bleached flour as a whole due to safety concerns. Potassium bromate is a known carcinogen and is banned in many countries throughout the world as well.&#xD;&#xA;&#xD;&#xA;That said, the two are nearly identical in nutritional value and can be used interchangeably. The major difference is in consistency. Unbleached flour has more gluten and is thus sturdier and good for yeast breads and other stout baked goods. Bleached flour results in a lighter softer finished good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Source: http://everything2.com/title/Unbleached+flour&#xD;&#xA;" />
  <row Id="5896" PostHistoryTypeId="2" PostId="3253" RevisionGUID="6274c8cb-4172-454b-a0b4-572e1e35d013" CreationDate="2010-07-26T03:43:19.277" UserId="350" Text="Many times people don't think of using mint in salads, or in stir-frys or things like that. Find recipes that call for basil or even other non-aromatic greens, and see if you can substitute in a little mint. Mint generally pairs well with dishes that call for a citrus like lime or lemon, and of course there are a million drinks and desserts that are improved by throwing in some mint.&#xD;&#xA;&#xD;&#xA;For preserving mint, you can mince it and if you have an extra ice cube tray, you can even freeze it into single-use portions to put in dishes in the future." />
  <row Id="5897" PostHistoryTypeId="4" PostId="3245" RevisionGUID="218f1be3-1c46-4823-8640-c3819022a850" CreationDate="2010-07-26T03:43:39.713" UserId="60" Comment="edited title" Text="What are the differences in bleached/unbleached flour for baking?" />
  <row Id="5898" PostHistoryTypeId="2" PostId="3254" RevisionGUID="e0d5172c-34a7-4428-948a-4ff6d7fa8a2a" CreationDate="2010-07-26T03:57:42.203" UserId="426" Text="***Note that for maximum benefit I am answering the question regarding chicken stock first and at the end have included information on other stocks such as fish and brown chicken and veal stock.***&#xD;&#xA;&#xD;&#xA;Properly made stock is made from bones only.  If you cut up your own chickens then save the backs and wing tips in the freezer and use for stock.  You might ask at your grocery store or butcher and be able to purchase backs from them if you want to make stock but don't have enough.  Chicken feet are rich in gelatin and can be added to the pot to help add body to the stock.&#xD;&#xA;&#xD;&#xA; - Place chicken backs/wing tips in a large stockpot (about a 3-4 gal. stockpot).  Cover with cold water and place on stove.  Bring to a gentle simmer for about 10 minutes.  This is known as &quot;blanching&quot; the bones and is done to help dissolve the blood and other loose proteins from the soft bones.  These proteins will form a gray scum on the surface.  Once the scum has formed, drain off the water disarding it in the sink.  The more clear a stock is the longer the shelflife as it's the additional proteins making a stock cloudy that also cause it to spoil much more quickly.&#xD;&#xA;&#xD;&#xA; - Return bones to the pot and cover again with cold water.  Add a sachet (cheesecloth pouch containing a couple of bay leaves, about a teaspoon of whole peppercorns, a handful of parsley stems, and 8-10 thyme branches or a teaspoon of dried thyme) that's been tied up with some string.  Bring the pot to a very gentle simmer once again and allow to simmer for about 3 hours.&#xD;&#xA;&#xD;&#xA; - After 3 hours add the mirepoix (carrots, onions, celery).  Plan on 1-2 lbs. of mirepoix (combined vegetables) per 8 lbs. of bones.  I also like to add leeks as they not only add flavor but are supposed to help in clarification of the stock.  Continue to simmer the stock for 1-2 hours.  (If you're not going to be around to add the vegetables at that time they can be added with the bones but need to be cut in large pieces to avoid cooking down and disintegrating.  I would typically start chicken and veal stock at night before leaving the restaurant and allow it to simmer overnight until the next morning.)&#xD;&#xA;&#xD;&#xA; - Strain the stock through a fine mesh strainer or several layers of cheesecloth.&#xD;&#xA;Cool the stock in a metal container (another pot) in an ice bath until cool to the touch and then place in storage containers and refrigerate or freeze.&#xD;&#xA;&#xD;&#xA; - Once the stock has chilled the fat will have formed a solid layer on top of the stock. Carefully remove and either discard or use for sauteeing (such as duck or chicken fat).&#xD;&#xA;&#xD;&#xA;**Additional Notes:**&#xD;&#xA;The same process would be followed for white veal stock (not frequently used)&#xD;&#xA;&#xD;&#xA;**If preparing a brown stock (roasted chicken, veal, beef, lamb, duck):****&#xD;&#xA;These stocks are made by first rinsing the bones and then roasting in the oven at about 400 F degrees until medium brown (think iced tea color).  &#xD;&#xA;&#xD;&#xA;Once bones are browned, smear them with a tablespoon or two of tomato paste and roast for another 5 minutes or so.  Be careful as the concentrated sugars in the tomato paste can cause it to burn and create a bitter tasting stock.  &#xD;&#xA;&#xD;&#xA;After bones and tomato paste have roasted, place them in the stock pot and add the mirepoix to the roasting pan, tossing to coat with the fat that has rendered out and roast the mirepoix until lightly browned.  Add the mirepoix about 2 hours before finishing the stock.  Be sure carrots are cut rather large to avoid having them disintegrate and adding a strange excessively sweet taste to the stock.&#xD;&#xA;&#xD;&#xA;**Recommended cooking times for stocks:**&#xD;&#xA;&#xD;&#xA; -Fish: 30-45 minutes.  Use lean white fish bones and heads.  Lobster/shrimp stock is made from the shells and will usually yield more flavor if first roasted.  Remove gills and eyes from fish heads to prevent clouding the stock.  Do not use carrots in mirepoix or it will color the stock an orange hue.  Use onions, celery, leeks, mushrooms, and sliced lemon.&#xD;&#xA;&#xD;&#xA; -Chicken/Duck:  4-6 hours&#xD;&#xA;&#xD;&#xA; -Veal/Beef/Lamb:  8-12 hours (knuckle bones of veal will have the greatest amount of gelatin since the bones haven't hardened as much as those of beef)&#xD;&#xA;&#xD;&#xA;**Stocks should not be seasoned with salt** as one of the primary purposes is for them to be a &quot;stock&quot; item that can be used for a variety of needs: soups, sauces, rice, etc.  The salt is added to the final preparation not the stock.  If stock is salted and then used for a reduction sauce the resulting sauce will be too salty.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5899" PostHistoryTypeId="2" PostId="3255" RevisionGUID="120015c7-5dca-42fb-8653-a2ad54d255e6" CreationDate="2010-07-26T04:01:36.257" UserId="426" Text="If neither a rolling pin or food processor are available substitute a wine bottle or large can of juice." />
  <row Id="5900" PostHistoryTypeId="2" PostId="3256" RevisionGUID="29651079-f718-4557-8e05-5ecc22f84cce" CreationDate="2010-07-26T04:04:09.610" UserId="1403" Text="I understand it has to do with the marbling of the meat.  Does the grading system apply to the entire cow, as in any cut from this cow is considered prime/choice/select?  Or is it done by the portion of meat cut; could the same cow produce both prime meat and sub-select meat?  And who came up with prime-choice-select instead of a simple letter grading system?" />
  <row Id="5901" PostHistoryTypeId="1" PostId="3256" RevisionGUID="29651079-f718-4557-8e05-5ecc22f84cce" CreationDate="2010-07-26T04:04:09.610" UserId="1403" Text="How does the USDA grading system work?" />
  <row Id="5902" PostHistoryTypeId="3" PostId="3256" RevisionGUID="29651079-f718-4557-8e05-5ecc22f84cce" CreationDate="2010-07-26T04:04:09.610" UserId="1403" Text="&lt;meat&gt;&lt;steak&gt;" />
  <row Id="5903" PostHistoryTypeId="2" PostId="3257" RevisionGUID="847a104c-90db-423c-95ab-8c0cba2c6421" CreationDate="2010-07-26T04:13:56.840" UserId="426" Text="Good Answer Hobodave....tacking onto that:&#xD;&#xA;&#xD;&#xA;Most southern U.S. brands (White Lily, Martha White) of all-purpose flour are bleached because southerners tend to make more quick breads (biscuits, cornbread, hoecakes, pancakes, as well as cakes, pie crusts, cobblers) where tenderness is desired.  White Lily has just started producing unbleached all-purpose flour as well.&#xD;&#xA;&#xD;&#xA;Brands from the Northeast (King Arthur) and midwest are usually unbleached because those regions tend to make more yeast breads and the additional gluten forming capability of unbleached flour produces better results.&#xD;&#xA;&#xD;&#xA;National U.S. brands (Pillsbury/Gold Medal) often produce both types or stick with unbleached.&#xD;&#xA;&#xD;&#xA;Cake flour is always bleached (usually chlorine gas).&#xD;&#xA;&#xD;&#xA;More information on differences in types of flour can be found in my article titled [&quot;Flour Power&quot;][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2009/08/flour-power/" />
  <row Id="5904" PostHistoryTypeId="2" PostId="3258" RevisionGUID="781deaab-2119-4911-9664-208180bff09e" CreationDate="2010-07-26T04:14:06.827" UserId="1302" Text="A common one is haddock and is in season pretty much year round." />
  <row Id="5905" PostHistoryTypeId="2" PostId="3259" RevisionGUID="c3bff2b6-6107-4a92-934e-87227e2441b1" CreationDate="2010-07-26T04:19:09.660" UserId="649" Text="The grade is by whole carcass.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Beef#USDA_beef_grades&#xD;&#xA;&#xD;&#xA;History of beef grading in the US&#xD;&#xA;&#xD;&#xA;http://meat.tamu.edu/history.html" />
  <row Id="5906" PostHistoryTypeId="2" PostId="3260" RevisionGUID="eee7b2a7-48f0-4e6e-9e53-a444a15fd1cb" CreationDate="2010-07-26T04:20:17.037" UserId="1302" Text="Middle Eastern Lemonade&#xD;&#xA;Serves 6&#xD;&#xA;&#xD;&#xA;8 lemons&#xD;&#xA;3/4 cup sugar, or to taste&#xD;&#xA;1 teaspoon orange blossom water, or to taste&#xD;&#xA;generous 1/4 cup freshly chopped mint&#xD;&#xA;water (or seltzer) and ice cubes&#xD;&#xA;&#xD;&#xA;Is this what your looking for maybe?" />
  <row Id="5907" PostHistoryTypeId="2" PostId="3261" RevisionGUID="a039a951-ab9b-42a1-a7a1-0c1e1b10bf74" CreationDate="2010-07-26T04:30:36.920" UserId="649" Text="Guacamole.&#xD;&#xA;&#xD;&#xA;I understand your frustration. I like it fresh, but I don't use cilantro in large enough quantities to go through the smallest amount they are sold in at the local grocery store before it rots. So I bought a jar of dried cilantro for the occasional times I want it." />
  <row Id="5908" PostHistoryTypeId="2" PostId="3262" RevisionGUID="c1646632-09e8-4d46-a12c-82f2c53c9268" CreationDate="2010-07-26T04:35:26.760" UserId="1302" Text="Some people do have reactions to non stick cookware especially if nothing is put in the pan and it is heated up. Also parrots and birds can die off of the fumes of an empty non stick pan. There are options now that use different coatings and are usually categorized under &quot;green cooking pans&quot;." />
  <row Id="5909" PostHistoryTypeId="2" PostId="3263" RevisionGUID="69b73e57-bfa7-4bc2-9cc9-c34bb43ccd4a" CreationDate="2010-07-26T04:36:39.770" UserId="611" Text="There's a lovely middle-eastern recipe for mint lemonade.&#xD;&#xA;I used to make loads of this stuff in my navy days.&#xD;&#xA;So, for a jug serving six sailors:&#xD;&#xA;&#xD;&#xA; - Juice of about 2-3 lemons&#xD;&#xA; - Six tablespoons of sugar&#xD;&#xA; - nice handful of mint&#xD;&#xA;&#xD;&#xA;Put the mint and sugar in the jug and pour about half a cup of boiling water. &#xD;&#xA;Stir well, and leave for a few minutes so that the mint can think about what it has done.&#xD;&#xA;Add lemon juice and water slowly while stirring.&#xD;&#xA;&#xD;&#xA;The amounts may not be precise, as I used to make this in an eight gallon saucepan, and these days I make it in a 2-cup shaker.&#xD;&#xA;" />
  <row Id="5910" PostHistoryTypeId="2" PostId="3264" RevisionGUID="23cd0474-4283-417c-b02f-522c3254a02c" CreationDate="2010-07-26T04:42:58.263" UserId="611" Text="It should work well as a sauce.&#xD;&#xA;You can also use it to make a sweet sauce, as it has just the right balance of fat and flavour for dessert.&#xD;&#xA;&#xD;&#xA;Mix it with peaches or blackberries, along with a reduction of some of their juice.&#xD;&#xA;Will go well on a cheesecake or tart, or as a more refreshing replacement for custard on a crumble.&#xD;&#xA;" />
  <row Id="5911" PostHistoryTypeId="6" PostId="3256" RevisionGUID="d60d21d3-ffa9-498f-8f2d-e5fcb2c1c85f" CreationDate="2010-07-26T04:48:11.690" UserId="649" Comment="edited tags" Text="&lt;meat&gt;&lt;steak&gt;&lt;grade&gt;" />
  <row Id="5912" PostHistoryTypeId="2" PostId="3265" RevisionGUID="9d9304c8-5218-4b2c-a035-4b3b08839c17" CreationDate="2010-07-26T04:54:04.133" UserId="649" Text="Feed the unknown mushroom to someone you don't like. After they die and you get put on trial for murder, the prosecutor will put some fancy biologist on the stand to recite some long string of latin sounding words that are the name of the mushroom. Ta-da! You now know the name of the mushroom and that it is poisonous." />
  <row Id="5913" PostHistoryTypeId="2" PostId="3266" RevisionGUID="13080d19-93f7-49b1-ab8a-bb70a9924b86" CreationDate="2010-07-26T04:56:38.183" UserId="649" Text="I made a sauce from what was left in the can after making beer butt chicken. It turned out delicious." />
  <row Id="5914" PostHistoryTypeId="2" PostId="3267" RevisionGUID="062ea2e6-761d-43a1-9d10-f47c2e6dca3e" CreationDate="2010-07-26T04:59:29.397" UserId="1380" Text="Perhaps not totally what you asked, but a cookie scoop / small ice cream scoop works great to create uniform balls of dough which cook down into nice round cookies. " />
  <row Id="5915" PostHistoryTypeId="5" PostId="3238" RevisionGUID="1d848e41-3776-4e31-b5fb-8ea4993de9da" CreationDate="2010-07-26T05:18:15.480" UserId="1400" Comment="mention that it's pork sausage" Text="Let me preface this by saying that I am basically a complete novice when it comes to cooking. So I apologize if this is a silly question.&#xD;&#xA;&#xD;&#xA;I sometimes like to cook things using ground pork sausage, but much of the time it's nearly impossible to find in the local grocery stores. However, they always seem to have ground pork, which I've considered using as a substitute. I know it wouldn't cause my kitchen to explode or anything like that ;-) but I'm curious, what's the difference? What exactly am I putting in my food by using the sausage that I'd miss out on if I used regular ground pork?" />
  <row Id="5916" PostHistoryTypeId="2" PostId="3268" RevisionGUID="0da8defa-7db9-4041-893e-3765d7972668" CreationDate="2010-07-26T06:25:03.237" UserId="426" Text="Reaching back to my time in culinary school at Johnson &amp; Wales University in Providence, RI:&#xD;&#xA;&#xD;&#xA;The style of hat originated in the Greek orthodox monastaries during the middle ages where chefs (often taking refuge with other educated members of society) would distinguish themselves from the monks by wearing a white hat ([monks wearing black][1]).  The early chef hats were slightly elevated but not as tall as they eventually became.&#xD;&#xA;&#xD;&#xA;Marie Antoine Careme (commonly called &quot;Chef of Kings and King of Chefs&quot;) is credited as the father of classical french cuisine for the development of mother sauces and standard garniture and classification of terminology used in kitchens.  He's also credited with much of the organization and division of labor in kitchens still used today.  To designate role and stature in the kitchen he had his cooks wear hats of various height.  His being the tallest designated him as the Head or Executive Chef. &#xD;&#xA;&#xD;&#xA;Traditionally it is said that the now traditional pleats indicate the number of ways that the chef wearing the hat can prepare an egg (of course this predates the disposable paper hats we now use).  100 pleats is considered to be the &quot;ultimate&quot; number to be desired.  However as a chef with 25 years experience in commercial kitchens, I'd be hard pressed to name 100 ways (without including eggs as an ingredient in recipes) to prepare an egg.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kurskroot.com/orthodox_monks.html" />
  <row Id="5917" PostHistoryTypeId="2" PostId="3269" RevisionGUID="76f2a6c2-6005-4b77-82ce-764f536da635" CreationDate="2010-07-26T06:48:11.427" UserId="426" Text="**Classification and use of Stocks vs. Broth:**&#xD;&#xA;&#xD;&#xA;Broths are generally the result of preparing another item and usually not prepared specifically on their own. The juices poured off from a roasted turkey (after being degreased) would be considered broth.  Whole chickens being poached for another preparation would create broth.&#xD;&#xA;&#xD;&#xA;Stocks are prepared specifically for use in other recipes (sauces, soups, stews, rice, etc.)  Stocks are never salted in their preparation or the finished dish will most likely end up too salty due to reduction that will take place upon further cooking.&#xD;&#xA;&#xD;&#xA;Stocks are usually simmered for a very long time (4-6 hours for chicken &amp; 8-12 for veal/beef) to extract maximum flavor and gelatin from the bones.&#xD;&#xA;&#xD;&#xA;Broths aren't usually cooked nearly as long due to the fact that cooking the meat for extended periods (even chicken surrounded by the liquid) will result in tough, flavorless meat.&#xD;&#xA;&#xD;&#xA;Consomme: a fortified and clarified stock.  The stock is fortified in flavor by the addition of a &quot;raft&quot; which is a combination of lean ground meat (appropriate to the type of stock being used) with brunoise (1/16 inch) mirepoix (carrots, onions, celery), and egg whites.  The raft mixture is stirred into the cold stock and as it gently heats, the proteins coagulate forming a &quot;raft&quot; on top of the stock.  A small hole is poked in the center (if one hasn't already formed) and as the stock bubbles through the hole it leaches back through the ground meat/egg white raft which filters out impurities to clarify the stock and fortify it with flavor.&#xD;&#xA;&#xD;&#xA;Bouillon:  French word for broth.&#xD;&#xA;&#xD;&#xA;Court Bouillon: sometimes called a &quot;short broth&quot;.  A poaching liquid usually used for fish that is usually comprised of water,  acid (lemon juice, vinegar, wine), parsley stems, bay leaves, peppercorns, and some salt.&#xD;&#xA;&#xD;&#xA;When to use Stock vs. Broth:&#xD;&#xA;Use stock when a sauce is to be reduced significantly or when clarity of the final result is preferred.&#xD;&#xA;&#xD;&#xA;Broths can be substituted for stock when the body of the liquid or clarity isn't important, and when the liquid will be thickened by addition of a starch." />
  <row Id="5918" PostHistoryTypeId="2" PostId="3270" RevisionGUID="b0801c21-9273-4d6c-a810-89a9ac3ca628" CreationDate="2010-07-26T08:30:59.067" UserId="1266" Text="Mascarpone works well for making a sauce. I've found it combines nicely with sweet chilli dipping sauce.&#xD;&#xA;&#xD;&#xA;It is also eminently suitable as a filling for a [chicken kiev][1] style dish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chicken_Kiev" />
  <row Id="5931" PostHistoryTypeId="2" PostId="3275" RevisionGUID="ac1245fd-569b-4d0e-a2d1-ac74bcb3e688" CreationDate="2010-07-26T08:57:50.267" UserId="126" Text="You can add Mascapone Cheese to a plain italian tomato sauce. The sauce can take on quite a different feel to it from the normal pasta sauce which can make a nice change. " />
  <row Id="5932" PostHistoryTypeId="2" PostId="3276" RevisionGUID="fd965dc4-d2a0-482c-b576-a429a0482775" CreationDate="2010-07-26T09:03:53.090" UserId="126" Text="One of the ways to do this is to make sure you have some finely diced onion in the sauce or start of with a [Sofrito][1]. Once the tomatos have been added turn the heat down, and put a lid on and then leave for as long as you have. The sauce tastes sweeter and less acidic the longer you cook it so if you do have time to leave it for a few hours to gradually cook you should have a sauce that is much less acidic. To my taste it gives a much more rounded seetness than just using sugar but you do need to be careful when cooking this way because even without using any sugar in the recipie it is possible to create a suace that is too sweet. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sofrito" />
  <row Id="5933" PostHistoryTypeId="2" PostId="3277" RevisionGUID="b0cdc309-37e0-44f0-9ce5-99975ddffd5f" CreationDate="2010-07-26T09:47:48.940" UserId="197" Text="Beef in beer: Put steak on a large piece of foil in a baking dish. Tip a packet of dried French onion soup mix over it. Pour a bottle of beer over it. Wrap foil up loosely over steak. Bake in oven at low temperature (140 C) for 2 to 3 hours. " />
  <row Id="5934" PostHistoryTypeId="2" PostId="3278" RevisionGUID="aa4b7712-f351-4a1c-a8df-55892b86bf60" CreationDate="2010-07-26T09:58:26.563" UserId="126" Text="The Hairy Bikers have made a Beer Sabayon before to serve with seafood. They had to be very delicate with the use of the beer because it is such a strong flavour. The link to the recipe is currently down but I'll post it again once it is working. " />
  <row Id="5935" PostHistoryTypeId="5" PostId="3278" RevisionGUID="198a6ef8-fb9e-46f4-b044-2cec992ef69d" CreationDate="2010-07-26T10:09:05.010" UserId="126" Comment="added 190 characters in body" Text="The Hairy Bikers have made a Beer Sabayon before to serve with seafood. They had to be very delicate with the use of the beer because it is such a strong flavour. The link to the recipe is currently down but I'll post it again once it is working. &#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;The link to the recipe is working. [Dover sole and beer sabayon with seaweed and pommes noisettes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/recipes/doversoleandbeersaba_92136" />
  <row Id="5936" PostHistoryTypeId="2" PostId="3279" RevisionGUID="d16f24ca-abc2-4eef-b3c7-4df145bcf8e0" CreationDate="2010-07-26T10:13:56.207" UserId="450" Text="I use beer in my shepherd pie. It gives it a really good ale taste. In terms of using beer I tend to use it for adding something of a bitter, warm taste. Goes well in bolognaise too. It is not an alternative to wine but it does add something really good and different." />
  <row Id="5937" PostHistoryTypeId="2" PostId="3280" RevisionGUID="d7f2bf43-5d1b-4d46-8e09-3ecf11b2d4f6" CreationDate="2010-07-26T10:20:07.450" UserId="450" Text="I am looking fora good american style baked cheese cake. &#xD;&#xA;&#xD;&#xA;I tried one recipe and it did not rise as much as I would have expected and it was not as sweet as I would have hoped.&#xD;&#xA;&#xD;&#xA;Hope that someone can solve this problem for me!&#xD;&#xA;&#xD;&#xA;thanks :)" />
  <row Id="5938" PostHistoryTypeId="1" PostId="3280" RevisionGUID="d7f2bf43-5d1b-4d46-8e09-3ecf11b2d4f6" CreationDate="2010-07-26T10:20:07.450" UserId="450" Text="American Style baked cheese cake" />
  <row Id="5939" PostHistoryTypeId="3" PostId="3280" RevisionGUID="d7f2bf43-5d1b-4d46-8e09-3ecf11b2d4f6" CreationDate="2010-07-26T10:20:07.450" UserId="450" Text="&lt;cheesecake&gt;" />
  <row Id="5940" PostHistoryTypeId="2" PostId="3281" RevisionGUID="80692c8a-efa1-43f0-bd39-38a6335cf293" CreationDate="2010-07-26T11:15:19.173" UserId="1214" Text="I have one strawberry and one fig vincotto (bottle). What can I do with it ? Am having trouble finding recipes to use it in, other than fruit/icecream related." />
  <row Id="5941" PostHistoryTypeId="1" PostId="3281" RevisionGUID="80692c8a-efa1-43f0-bd39-38a6335cf293" CreationDate="2010-07-26T11:15:19.173" UserId="1214" Text="strawberry and fig vincotto" />
  <row Id="5942" PostHistoryTypeId="3" PostId="3281" RevisionGUID="80692c8a-efa1-43f0-bd39-38a6335cf293" CreationDate="2010-07-26T11:15:19.173" UserId="1214" Text="&lt;recipe-suggestions&gt;" />
  <row Id="5943" PostHistoryTypeId="5" PostId="2618" RevisionGUID="efbba914-fb0a-45e0-9e6e-f36a0ab68109" CreationDate="2010-07-26T11:26:32.760" UserId="126" Comment="edited body" Text="These might count as either recipie books or travel books, but the two *In serach of perfection* books by Heston Blumenthal are both fascinating readings. Not sure I'll ever make the Chilli that needs a whole bottle of Jack Daniels but the effort that you can put into creating great food is truly fascinating. " />
  <row Id="5944" PostHistoryTypeId="2" PostId="3282" RevisionGUID="f02fd589-2e18-49ff-bc31-8ac87e475f4c" CreationDate="2010-07-26T11:53:13.197" UserId="373" Text=" - Nigel Slater - Toast&#xD;&#xA;&#xD;&#xA;    *Strange, moving and somehow makes the reader feel nostalgia for the food crimes of the 1970s*.&#xD;&#xA;&#xD;&#xA; - Jeffrey Steingarten - The Man Who Ate Everything&#xD;&#xA;&#xD;&#xA;    *All of it but especially the first chapter on his attempts to perfect the art of baking bread.*&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5945" PostHistoryTypeId="16" PostId="3282" RevisionGUID="f02fd589-2e18-49ff-bc31-8ac87e475f4c" CreationDate="2010-07-26T11:53:13.197" UserId="-1" />
  <row Id="5948" PostHistoryTypeId="16" PostId="2749" RevisionGUID="b468d732-b8cc-4944-a7cf-b9901a304b0d" CreationDate="2010-07-26T11:55:23.613" UserId="87" />
  <row Id="5949" PostHistoryTypeId="2" PostId="3284" RevisionGUID="a51548b8-033b-4f40-8340-9f34270a5b43" CreationDate="2010-07-26T12:01:24.257" UserId="99" Text="I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are there any typical dishes made with the used broth?" />
  <row Id="5950" PostHistoryTypeId="1" PostId="3284" RevisionGUID="a51548b8-033b-4f40-8340-9f34270a5b43" CreationDate="2010-07-26T12:01:24.257" UserId="99" Text="Uses for fondue broth?" />
  <row Id="5951" PostHistoryTypeId="3" PostId="3284" RevisionGUID="a51548b8-033b-4f40-8340-9f34270a5b43" CreationDate="2010-07-26T12:01:24.257" UserId="99" Text="&lt;broth&gt;&lt;fondue&gt;&lt;culinary-uses&gt;" />
  <row Id="5952" PostHistoryTypeId="5" PostId="3282" RevisionGUID="2d3f6868-2918-428f-8b9d-ab75d405f083" CreationDate="2010-07-26T12:01:30.370" UserId="373" Comment="added 131 characters in body" Text=" - **Nigel Slater - Toast**&#xD;&#xA;&#xD;&#xA;    *`Strange, moving and somehow makes the reader feel nostalgia for the food crimes of the 1970s`*.&#xD;&#xA;&#xD;&#xA; - **Jeffrey Steingarten - The Man Who Ate Everything**&#xD;&#xA;&#xD;&#xA;    *`All of it but especially the first chapter on his attempts to perfect the art of baking bread.`*&#xD;&#xA;&#xD;&#xA; - **Julie Powell - Julie &amp; Julia**&#xD;&#xA;&#xD;&#xA;    *`Makes you feel a little bit braver about tackling something ambitious.`*&#xD;&#xA;" />
  <row Id="5953" PostHistoryTypeId="5" PostId="3281" RevisionGUID="a01a5c66-dff3-49ae-b6f4-1c52a99d6661" CreationDate="2010-07-26T12:19:42.363" UserId="1214" Comment="added 86 characters in body" Text="I have one strawberry and one fig vincotto (bottle). What can I do with it ? Am having trouble finding recipes to use it in, other than fruit/icecream/salad related. I prefer a recipe with only a few ingredients, so the vincotto remains primary." />
  <row Id="5954" PostHistoryTypeId="2" PostId="3285" RevisionGUID="46cc0dc8-ddc6-4dde-8677-da89ca8ca5ab" CreationDate="2010-07-26T12:52:25.387" UserId="1274" Text="Well, any recipe that uses a (sweet / balsamic) vinegar as a sauce base could also use fig vincotto instead. Plenty of meat dishes, for instance." />
  <row Id="5955" PostHistoryTypeId="2" PostId="3286" RevisionGUID="ec912aaf-0956-4e97-9e4a-95376a36677c" CreationDate="2010-07-26T12:56:21.460" UserId="1274" Text="Pancakes with beer batter is one other example.&#xD;&#xA;&#xD;&#xA;Also: [belgian beer and food combinations link][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.starchefs.com/product_education/beer-and-food-pairing/html/videos.shtml" />
  <row Id="5957" PostHistoryTypeId="2" PostId="3288" RevisionGUID="d3767889-8f05-445b-8920-322b9f95ef66" CreationDate="2010-07-26T13:12:38.847" UserId="15" Text="(Under other uses:) Beer makes a good liquid for reducing your initial spices in the bottom of a pot of chili. The nice thing is if you are doing all your own spices and you know your beer you can make some really interesting combinations. Also, you are never limited to a certain type of beer for the chili. If you go for a roasty, toasty winter chili throw in a maltier beer; if you make a white chili with pulled chicken and lime and habanero go with a Dos Equis.&#xD;&#xA;&#xD;&#xA;Basically, even after using the beer in the initial phase of seasoning the pot (after garlic/onions/spices; before adding tomatoes, etc) its pretty easy to add an entire bottle of beer and not worry about it hitting the palate too rough as long as you are cooking for an extended period (3+ hours). With Sam Adams you might try an Adobo and flank steak chili." />
  <row Id="5958" PostHistoryTypeId="2" PostId="3289" RevisionGUID="2dc7feea-ef2b-4d45-a3ca-ccbc6e84c016" CreationDate="2010-07-26T13:17:38.523" UserId="1230" Text="Darens' recipe sounds lovely, if you are after a proper stock.&#xD;&#xA;&#xD;&#xA;Here is a quick cheap alternative.&#xD;&#xA;&#xD;&#xA;Freeze the bones and skin of a roast chicken once you have finished with them. &#xD;&#xA;&#xD;&#xA;When you need some quick stock, put the bits into a pan and cover with boiling water. &#xD;&#xA;&#xD;&#xA;Simmer for half an hour or so and then use a sieve to keep the bits behind..&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="5962" PostHistoryTypeId="2" PostId="3291" RevisionGUID="79e0b371-98e9-41bb-a8b9-c587e05fda77" CreationDate="2010-07-26T13:22:22.023" UserId="1230" Text="I seem to have the basic ingredients. Mint (from the garden), sugar, vinegar. However I seem to end up with vinegary mint, or minty vinegar depending on the relative quantities. &#xD;&#xA;&#xD;&#xA;From a jar, it seems a lot richer in flavour and more sauce like. Any idea what I am doing wrong?&#xD;&#xA;" />
  <row Id="5963" PostHistoryTypeId="1" PostId="3291" RevisionGUID="79e0b371-98e9-41bb-a8b9-c587e05fda77" CreationDate="2010-07-26T13:22:22.023" UserId="1230" Text="How to make mint sauce" />
  <row Id="5964" PostHistoryTypeId="3" PostId="3291" RevisionGUID="79e0b371-98e9-41bb-a8b9-c587e05fda77" CreationDate="2010-07-26T13:22:22.023" UserId="1230" Text="&lt;sauce&gt;&lt;mint&gt;" />
  <row Id="5967" PostHistoryTypeId="2" PostId="3293" RevisionGUID="52682c91-38d5-44e5-9f78-494536435568" CreationDate="2010-07-26T13:30:33.517" UserId="1230" Text="I have had success with drying Sage, by hanging it by picking from the stem, hanging upside down for a month or so in a warm dry place and then picking the leaves and putting in a jar. &#xD;&#xA;&#xD;&#xA;It seemed to dry well (without mould) and retain a lot of flavour when used.&#xD;&#xA;" />
  <row Id="5968" PostHistoryTypeId="5" PostId="3227" RevisionGUID="e0ddcd77-8da2-477f-956a-cdb8235ed471" CreationDate="2010-07-26T13:31:39.723" UserId="1229" Comment="fixed a typo" Text="The only way to know if a mushroom is poisonous is to have a mushrooms book, or (better) to be an expert.  &#xD;&#xA;There are some methods that allow you to distinguish two similar mushrooms, but there isn't a method to know if a mushroom is poisonous/toxic.&#xD;&#xA;" />
  <row Id="5969" PostHistoryTypeId="2" PostId="3294" RevisionGUID="26a3e304-815d-46ec-87b6-f29e2d5522e9" CreationDate="2010-07-26T13:34:13.273" UserId="1214" Text="Unfortunately, [this site][1] is not translated into English yet (Dutch). It contains a nice collection of different beers/recipes. Perhaps google translation and the likes can get you started.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.biercuisine.nl/" />
  <row Id="5970" PostHistoryTypeId="6" PostId="3280" RevisionGUID="edc996f0-c7c9-40be-aeed-62c363f786a0" CreationDate="2010-07-26T13:39:03.777" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;cheesecake&gt;" />
  <row Id="5971" PostHistoryTypeId="6" PostId="3226" RevisionGUID="00fc0663-324b-4b7c-9985-a5990d611d8f" CreationDate="2010-07-26T13:46:13.120" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;chicken&gt;" />
  <row Id="5972" PostHistoryTypeId="6" PostId="3281" RevisionGUID="7b6a9663-6fcd-45c1-8dca-8e2802e51d5d" CreationDate="2010-07-26T13:47:53.117" UserId="1229" Comment="edited tags" Text="&lt;recipe-suggestions&gt;" />
  <row Id="5973" PostHistoryTypeId="6" PostId="3281" RevisionGUID="a6379e40-09c3-44a6-935f-d904d3db29bd" CreationDate="2010-07-26T13:48:30.040" UserId="1229" Comment="edited tags" Text="&lt;recipe-suggestions&gt;" />
  <row Id="5974" PostHistoryTypeId="2" PostId="3295" RevisionGUID="9900b317-2eb7-4c7b-ac3d-c5af24ebe86a" CreationDate="2010-07-26T13:50:58.477" UserId="1259" Text="I posed this question to Dave Arnold over at [Cooking Issues][1], as mentioned by Peter V, and he had an answer for me. &#xD;&#xA;&#xD;&#xA;&gt; Typically, the vacuum will give more flavor penetration than a ziploc. The ziploc, however, will help flavor in the sense that it prevents the loss of volatiles. A home vacuum can help with infusion in the sense of accelerating the penetration of marinades, but isn’t so good at infusion in the sense of rapid pickling and the like –that requires the real machine.&#xD;&#xA;&#xD;&#xA;Sounds like a chamber sealer &gt; home vacuum sealer &gt; ziploc bag. I guess I need to invest in another gadget to get the effect (I'll add it to the already rather long gadget list). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-5910" />
  <row Id="5975" PostHistoryTypeId="2" PostId="3296" RevisionGUID="1a29e67d-fbc0-470b-b9e7-3140523343c7" CreationDate="2010-07-26T13:52:15.743" UserId="426" Text="New-York style cheesecake **shouldn't** have much rise to it.  The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process.  &#xD;&#xA;&#xD;&#xA;While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up with cracking on the surface from the expansion of the air bubbles.  Pull the cream cheese out a couple hours in advance to ensure that it is at room temperature throughout.  Eggs must also be at room temperature and can easily be warmed by putting the whole egg in a bowl of hot water from the top for 5-10 minutes.  Having these ingredients at room temperature will create a really smooth texture without beating in too much air.  &#xD;&#xA;&#xD;&#xA;In regard to sweetness, you might be able to increase the sugar slightly (compare the ratio of sugar to cream cheese in your recipe vs. others)but becareful not to add too much.  Excessive sugar will make the custard too watery from the formation of sugar syrup and will make it difficult for it to set up." />
  <row Id="5976" PostHistoryTypeId="2" PostId="3297" RevisionGUID="4a3ff201-7cd3-4dbe-965e-8c8700c9a078" CreationDate="2010-07-26T13:54:28.513" UserId="1338" Text="You can use it like normal bouillon. For example you could put it in the water for boiling pasta or rice." />
  <row Id="5977" PostHistoryTypeId="2" PostId="3298" RevisionGUID="a722855b-d7ab-46f3-bad7-29fcc45060b6" CreationDate="2010-07-26T13:55:21.273" UserId="450" Text="I would use this broth to make soups. It would make a great base for a number of soups such as scotch broth, but also for using for the stock for making other soups such as lentil or whatever you fancy.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="5978" PostHistoryTypeId="2" PostId="3299" RevisionGUID="5aa97230-2905-4a8b-96de-0d7bd9655176" CreationDate="2010-07-26T13:56:12.377" UserId="1230" Text="I have some lavender bushes in the garden. They last well and smell wonderful. I have always considered lavender a herb, but can't think how it is used in cooking.&#xD;&#xA;&#xD;&#xA;If people have any good recipes for lavender I would love to know.&#xD;&#xA;" />
  <row Id="5979" PostHistoryTypeId="1" PostId="3299" RevisionGUID="5aa97230-2905-4a8b-96de-0d7bd9655176" CreationDate="2010-07-26T13:56:12.377" UserId="1230" Text="Culinary uses for lavender. " />
  <row Id="5980" PostHistoryTypeId="3" PostId="3299" RevisionGUID="5aa97230-2905-4a8b-96de-0d7bd9655176" CreationDate="2010-07-26T13:56:12.377" UserId="1230" Text="&lt;recipe-suggestions&gt;" />
  <row Id="5981" PostHistoryTypeId="2" PostId="3300" RevisionGUID="0ec4a8a1-c38b-4df0-a46d-f652d19dc1e1" CreationDate="2010-07-26T13:57:25.153" UserId="649" Text="You seem to be saying you have two issues: weak flavor, and watery sauce. There can be many separate causes for each, but one problem that causes both issues is a lack of reduction.&#xD;&#xA;&#xD;&#xA;What are you doing to reduce the sauce down and concentrate it? &#xD;&#xA;Are those the only 3 ingredients you are using?" />
  <row Id="5982" PostHistoryTypeId="6" PostId="2610" RevisionGUID="f327ec08-f587-4f20-a3f2-f762e0b1c10d" CreationDate="2010-07-26T14:07:00.417" UserId="1230" Comment="edited tags" Text="&lt;ingredients&gt;&lt;thai-cuisine&gt;" />
  <row Id="5983" PostHistoryTypeId="2" PostId="3301" RevisionGUID="64760f76-b59e-4a02-a05d-0de6614576cc" CreationDate="2010-07-26T14:07:45.143" UserId="426" Text="**First, a couple of notes on cooking with lavender:**&#xD;&#xA;&#xD;&#xA; -The leaves as well as the flower blossoms are edible.&#xD;&#xA;&#xD;&#xA; -If you don't grow it yourself, make sure that you only use lavender that has been produced for culinary usage (often found in bulk form at health food stores).  If it isn't sold in a food store, don't use it (such as that in craft stores).&#xD;&#xA;&#xD;&#xA; -A little goes a long way.  Too much and your mouth will taste like it was washed out with soap.&#xD;&#xA;&#xD;&#xA;**Now for some of the items I have done with it:**&#xD;&#xA;&#xD;&#xA;Lavender ice cream (Lavender &amp; Honey even better!) is a common use.  Infuse the cream with the lavender buds by bringing it to a simmer and then take off the heat and cover, letting sit for about 30 minutes.&#xD;&#xA;&#xD;&#xA;Lavender orange sorbet (infuse lavender buds into the orange juice).&#xD;&#xA;&#xD;&#xA;I've also used lavender and thyme in an herb past rub for roasted lamb.&#xD;&#xA;&#xD;&#xA;&quot;English Garden Madeleines&quot; using dried lavender and rosewater in the madeleine batter.&#xD;&#xA;&#xD;&#xA;I did a presentation on culinary uses of lavender a dozen years ago and don't quite recall what else I did with it but should be able to pull out the recipes I mentioned above.&#xD;&#xA;&#xD;&#xA;**If you'd like the recipes**, email me at: ***darin@chefdarin.com*** and I'll forward them to you." />
  <row Id="5984" PostHistoryTypeId="2" PostId="3302" RevisionGUID="fb6f6354-a47a-4d50-95b3-8ffa3bbd4044" CreationDate="2010-07-26T14:08:56.777" UserId="210" Text="What is a good way of learning how to season food correctly?  Is there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is correctly seasoned?" />
  <row Id="5985" PostHistoryTypeId="1" PostId="3302" RevisionGUID="fb6f6354-a47a-4d50-95b3-8ffa3bbd4044" CreationDate="2010-07-26T14:08:56.777" UserId="210" Text="Ways to learn to season food correctly?" />
  <row Id="5986" PostHistoryTypeId="3" PostId="3302" RevisionGUID="fb6f6354-a47a-4d50-95b3-8ffa3bbd4044" CreationDate="2010-07-26T14:08:56.777" UserId="210" Text="&lt;seasoning&gt;" />
  <row Id="5987" PostHistoryTypeId="2" PostId="3303" RevisionGUID="ac5f36b5-2b49-461f-b2c8-902d155f14f4" CreationDate="2010-07-26T14:15:43.907" UserId="403" Text="A note of caution: If you didn't plant the lavender in your garden and consequently don't know if it's been treated with pesticides, you shouldn't use it in your baking and cooking. Strictly speaking, this site isn't supposed to be a recipe exchange, but I will say that I use lavender in herb crusts on meat, in baking a variety of breads and cookies, and in jellies and sorbets. It's also delicious in some tea blends (from which I make ices in the summer). If you google &quot;culinary use of lavender,&quot; you'll find all manner of recipe suggestions." />
  <row Id="5988" PostHistoryTypeId="12" PostId="3303" RevisionGUID="af55ef6e-6055-46b3-aac1-96f18e5ddb73" CreationDate="2010-07-26T14:18:29.080" UserId="403" Text="[{&quot;Id&quot;:403,&quot;DisplayName&quot;:&quot;Iuls&quot;}]" />
  <row Id="5989" PostHistoryTypeId="5" PostId="2937" RevisionGUID="abf91ec5-4da9-4258-91bb-30f0e288d001" CreationDate="2010-07-26T14:19:10.497" UserId="43" Comment="added 10 characters in body" Text="The flavor will vary greatly depending on the cut of meat and the preparation.&#xD;&#xA;&#xD;&#xA;- Different cuts (eg: chops and legs) taste *very* differently from one another (legs and tougher meat taste more gamey)&#xD;&#xA;- Ground lamb has almost no gamey flavor&#xD;&#xA;- Well done meat will taste less gamey than medium (*Edit*: regarding &quot;done-ness&quot; this how it tastes to me. Since answering, I've discussed this with someone else who says the opposite is their experience)&#xD;&#xA;- Cooking with a lot of vegetables or a flavorful starch will by contrast cut down on the strong flavor more than a bland starch. A bland starch will result in highlighting the strong gamey taste" />
  <row Id="5990" PostHistoryTypeId="2" PostId="3304" RevisionGUID="16ac9b5e-416c-48d8-b828-10c9a1601459" CreationDate="2010-07-26T14:20:11.400" UserId="426" Text="My best recommendation is to taste as you go.  Taste the initial product...raw vegetable, ingredient from the can, bottle, etc. and then continue to taste and sample a dish throughout the cooking process to see how flavors develop/diminish and enhance one another through the cooking process.&#xD;&#xA;&#xD;&#xA;Learning to season food is a process of educating your palate and developing a &quot;flavor memory&quot;&#xD;&#xA;&#xD;&#xA;One of the most important factors is to use enough salt.  Food that is properly seasoned with salt shouldn't taste salty but will have a brighter more vibrant flavor of the ingredients that are in the dish.  Food must be cooked with salt for this to occur.  Food that is seasoned at the table will merely taste salty as the salt doesn't have a chance to dissolve and pull the juices out and help them mingle with one another as happens during cooking.&#xD;&#xA;&#xD;&#xA;The more of the basic flavor profiles that you can incorporate the more lively and flavorful anything will be.  Even before cooking you can take a look at a recipe and &quot;disect&quot; its flavor profile by determining which ingredients will add sweetness, sourness, etc.  If you notice that it's heavy in one direction or another, the flavor profile of the item(s) missing will likely improve the dish.  Then it's a matter of deciding what ingredient with that flavor profile would be best to add to that particular dish.&#xD;&#xA;&#xD;&#xA;**Shameless *(but applicable to the question)* plug:**&#xD;&#xA;If you're ever in Savannah, GA I offer a class called &quot;Flavor Dynamics&quot;.  It is focused entirely around understanding how flavor develops, what affects our perception of flavor, and how to create well rounded flavor in your food." />
  <row Id="5993" PostHistoryTypeId="6" PostId="3299" RevisionGUID="bcbcf93c-7190-4334-b537-409519346fce" CreationDate="2010-07-26T14:21:27.870" UserId="41" Comment="edited tags" Text="&lt;ingredients&gt;&lt;herbs&gt;" />
  <row Id="5994" PostHistoryTypeId="2" PostId="3306" RevisionGUID="9f77500c-a116-4985-b68b-ad5f19561333" CreationDate="2010-07-26T14:27:52.007" UserId="1769" Text="Chimichurri sauce: Good on chicken, pork, shrimp, beef. Usually about 3 cups of loosely packed leaves, a combination of cilantro, parsley, and basil. Add garlic, 1/4 cup red wine vinegar, 1/2 cup olive oil, salt and pepper to taste. Put it all in a food processor.  &#xD;&#xA;&#xD;&#xA;Cilantro is also great in homemade hummus! Use lime juice instead of lemon, add some cayenne pepper if you like it spicy. " />
  <row Id="5995" PostHistoryTypeId="6" PostId="3281" RevisionGUID="cd7ead0b-d89e-485c-8ecd-46944da0200b" CreationDate="2010-07-26T14:30:50.953" UserId="41" Comment="edited tags" Text="&lt;ingredients&gt;" />
  <row Id="5996" PostHistoryTypeId="2" PostId="3307" RevisionGUID="113b31b9-76d9-470c-8a35-5f0ec828b3a2" CreationDate="2010-07-26T14:31:14.337" UserId="1769" Text="DIY Herbal Tea: 1 cup or so of boiling water, 1 tsp dried lavender, honey and/or lemon to taste. Steep 5 minutes then strain.  " />
  <row Id="5997" PostHistoryTypeId="6" PostId="2446" RevisionGUID="2ebaa2dd-9ca1-4a98-8068-60d40b00a920" CreationDate="2010-07-26T14:31:25.850" UserId="41" Comment="edited tags" Text="&lt;ingredients&gt;&lt;cucumbers&gt;" />
  <row Id="5998" PostHistoryTypeId="5" PostId="3296" RevisionGUID="632cbb71-a178-4f23-ac6d-c211a25a48f8" CreationDate="2010-07-26T14:50:22.357" UserId="67" Comment="fixed assumed typo" Text="New-York style cheesecake **shouldn't** have much rise to it.  The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process.  &#xD;&#xA;&#xD;&#xA;While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up with cracking on the surface from the expansion of the air bubbles.  Pull the cream cheese out a couple hours in advance to ensure that it is at room temperature throughout.  Eggs must also be at room temperature and can easily be warmed by putting the whole egg in a bowl of hot water from the tap for 5-10 minutes.  Having these ingredients at room temperature will create a really smooth texture without beating in too much air.  &#xD;&#xA;&#xD;&#xA;In regard to sweetness, you might be able to increase the sugar slightly (compare the ratio of sugar to cream cheese in your recipe vs. others)but becareful not to add too much.  Excessive sugar will make the custard too watery from the formation of sugar syrup and will make it difficult for it to set up." />
  <row Id="5999" PostHistoryTypeId="2" PostId="3308" RevisionGUID="0e235073-6c81-4806-8109-f99eb530b986" CreationDate="2010-07-26T14:50:31.703" UserId="649" Text="There are almost two separate schools of thought on this. One is using seasonings and sauces to enhance and balance the flavor of the original ingredients, but that the original ingredients are still the primary flavor of the dish. The other is using seasonings and sauces, to create an end result where the original ingredients are no more than a few notes in the symphony.&#xD;&#xA;&#xD;&#xA;In my opinion, correctly seasoned simply means that it tastes good to the people eating the dish. The hard part is that it seems to vary a bit by person. What tastes properly spicy to one person is too hot for another. Same thing with sweet, sour, and bitter. This matters most when you are creating dishes that push the envelope in any direction (hot salsas, sweet sodas, strong lemonade, dark chocolate).&#xD;&#xA;&#xD;&#xA;@Ben: After you scoop up some of the food with a spoon, have a clean place on the counter to set it down for a minute before tasting. Don't stir with the spoon before tasting, because the longer the spoon is in there, the hotter it will be." />
  <row Id="6000" PostHistoryTypeId="5" PostId="3296" RevisionGUID="6899a64d-a9de-4e50-84b9-0e8b8007c8e5" CreationDate="2010-07-26T14:55:38.647" UserId="60" Comment="added 3 characters in body" Text="New-York style cheesecake **shouldn't** have much rise to it.  The mixture is basically a custard and the only rise would come from steam created in bubbles that are incorporated during the beating process.  &#xD;&#xA;&#xD;&#xA;While a REALLY smooth texture is the goal, you don't want to aerate the batter as in other cakes or you'll end up with cracking on the surface from the expansion of the air bubbles.  Pull the cream cheese out a couple hours in advance to ensure that it is at room temperature throughout.  Eggs must also be at room temperature and can easily be warmed by putting the whole egg in a bowl of hot water from the tap for 5-10 minutes.  Having these ingredients at room temperature will create a really smooth texture without beating in too much air.  &#xD;&#xA;&#xD;&#xA;In regard to sweetness, you might be able to increase the sugar slightly (compare the ratio of sugar to cream cheese in your recipe vs. others), but be careful not to add too much.  Excessive sugar will make the custard too watery from the formation of sugar syrup and will make it difficult for it to set up." />
  <row Id="6001" PostHistoryTypeId="5" PostId="3280" RevisionGUID="b386b4fc-f457-4883-acb4-a960ea3966ea" CreationDate="2010-07-26T15:00:40.740" UserId="86" Comment="Change title to reflect question, tweak grammar" Text="I am trying to make a good American-style baked cheesecake. &#xD;&#xA;&#xD;&#xA;I tried one recipe and it did not rise as much as I would have expected and it was not as sweet as I would have hoped.&#xD;&#xA;&#xD;&#xA;Hope that someone can solve this problem for me!&#xD;&#xA;&#xD;&#xA;thanks :)" />
  <row Id="6002" PostHistoryTypeId="4" PostId="3280" RevisionGUID="b386b4fc-f457-4883-acb4-a960ea3966ea" CreationDate="2010-07-26T15:00:40.740" UserId="86" Comment="Change title to reflect question, tweak grammar" Text="Why isn't my American-style baked cheesecake very sweet or rising significantly?" />
  <row Id="6003" PostHistoryTypeId="2" PostId="3309" RevisionGUID="16096188-8c78-4412-9a74-0b145ef1a27d" CreationDate="2010-07-26T15:22:04.373" UserId="1372" Text="When slicing, turn the roll about a quarter turn after each slice. Also be sure to handle the dough as little as possible, and perhaps try heating your knife under hot water." />
  <row Id="6006" PostHistoryTypeId="2" PostId="3311" RevisionGUID="dacb632f-7554-4915-a4fc-4cce69dca17b" CreationDate="2010-07-26T15:36:54.270" UserId="1372" Text="one of the best cookies I've had was a lavender shortbread cookie." />
  <row Id="6007" PostHistoryTypeId="2" PostId="3312" RevisionGUID="1b7d749b-0dd0-4ecd-a69e-f3b4c70ae6f9" CreationDate="2010-07-26T15:42:26.767" UserId="1229" Text="Use a length of plain dental floss instead of a knife to slice.  &#xD;&#xA;Wrap the floss around the roll, cross the ends of the floss over each other, and then pull the ends down and out to the sides to slice through the log." />
  <row Id="6008" PostHistoryTypeId="2" PostId="3313" RevisionGUID="70e78574-1894-42a1-aea3-7e99a768f1b2" CreationDate="2010-07-26T15:44:49.703" UserId="551" Text="You could try making Vietnamese Pho, a meal which is basically Noodles, Spring Onion and Meat of some sort (perhaps what you have left over from the Fondue) and Stock. " />
  <row Id="6009" PostHistoryTypeId="2" PostId="3314" RevisionGUID="f704ad0b-fd55-4fda-ab9d-68429d9a7b6f" CreationDate="2010-07-26T15:48:28.670" UserId="990" Text="White fish are, as a rule, more delicately flavored than darker fleshed fish. Add farm-raised to that equation and you have the makings for a very bland meal, which is why you almost always see farm-raised white-fleshed fish served with heavy herb treatments and powerful sauces, or (in cod's case) fry batter. Tilapia and cod are two of the most common farm-raised fish on the market, so I'm leaning heavily on my suspicion that you're trying to make sushi out of the farm-raised varieties and not wild game.&#xD;&#xA;&#xD;&#xA;If it's white fish you desire for sushi, talk to your fishmonger. Tell him what you're doing and ask for his recommendation. He'll direct you toward game fish that that are either very new and very fresh or that of the flash-frozen variety." />
  <row Id="6010" PostHistoryTypeId="5" PostId="3243" RevisionGUID="dee75446-fcca-45d0-a26d-f54fc83e0ecb" CreationDate="2010-07-26T16:12:26.067" UserId="1229" Comment="Clarified to indicate dough is in a roll." Text="Whether using a serrated or straight knife, this seems to be a problem.  I end up reshaping them by hand on the cookie sheet so they are round instead of oval.    Is there a way to slice the dough to prevent this flattening?   &#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;I should clarify that the chilled dough is in a roll shape. " />
  <row Id="6011" PostHistoryTypeId="2" PostId="3315" RevisionGUID="aeffed90-1cdd-401a-8969-24be48d0e7e7" CreationDate="2010-07-26T16:23:07.757" UserId="215" Text="I think the two answers above are very good, but this is my technique.  Start with salt and pepper (sea salt, course and freshly ground black or mixed pepper).  Use these sparingly, until you get the hang of it.  Once you find yourself saying, &quot;geez, I wish the food had &quot;___&quot; flavor,&quot; look for the spice/ingredient/seasoning you need.  Learn it and stick with that one flavor until you have the hang of it.  Then repeat this process until your repertoire is built and a nice size.&#xD;&#xA;&#xD;&#xA;The biggest mistake I have seen with flavors is people try to use too much and they end up ruining food because they don't know how to use the spices/seasoning.  I still use way less than most skilled cooks I know and my food tastes great and is full of flavor.  I think I have adopted the idea of mastering fewer rather than knowing more less...  Trying to use a whole bunch of seasonings all at once, I have found, is much more difficult than taking one flavor at a time and learning it well." />
  <row Id="6012" PostHistoryTypeId="2" PostId="3316" RevisionGUID="4c700fff-4ac0-4e81-8ccf-50612a8cb07b" CreationDate="2010-07-26T16:37:43.767" UserId="1418" Text="Definitely taste as you go and season gradually and regularly.  Good chefs might taste their dish thirty times before it gets to the plate.  Proper seasoning is not a formula, it's heat-seeking missile that constantly adjusts to hit its target.  Or an impressionist painter who builds a base of color and then dabs on highlights and shadow to bring out the bigger picture.&#xD;&#xA;&#xD;&#xA;Details: Salt is not a flavor, just a flavor enhancer.  Add dried spices early, fresh herbs late.  The more seasoning cooks, the *deeper* it's flavor, the less seasoning cooks the *sharper* its flavor.  If you season early and late, you get both effects.  &#xD;&#xA;&#xD;&#xA;Anatomy is the base of flavor.  We taste sweet, salty, acid, bitter, and *umami*. Also heat.  If your food tastes bland, one of these is missing.  If your food tastes *off*, one of these is out of balance with another.  &#xD;&#xA;&#xD;&#xA;Sweetness is sugar, honey, carmelized onions. Acid is lemons, lime, vinegar. Bitter is dark greens, brussel sprouts, rind. Umami is sauteed mushrooms, soy sauce, melted cheese.  Other foods float between categories depending on the variety and how they are prepared.&#xD;&#xA;&#xD;&#xA;Generally, the more you cook something, the more sweet, less acidic, and more umami it becomes.  Up to a point.  Overcook and food becomes bitter, bland, compost.&#xD;&#xA;&#xD;&#xA;The rest is smell.  Your nose carries subtleties of taste your mouth can't detect.  Warm food often tastes better because the aroma is unleashed (also the sugars).  To master flavor, smell your food.  Smell your spices.  Smell your ingredients.  Flavor is the interface between food and human.  The only tool you have is your senses.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6014" PostHistoryTypeId="2" PostId="3317" RevisionGUID="6a2eaf59-b83d-4c2a-8a8a-f4218635ebaf" CreationDate="2010-07-26T16:51:50.737" UserId="999" Text="There are some very good cheese fondue recipes that use beer for the main liquid instead of wine.  You can find a number of them by searching for [Cheese Fondue Beer][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?hl=en&amp;safe=active&amp;&amp;sa=X&amp;ei=xLxNTIyxLIGClAfporT2DQ&amp;ved=0CAUQBSgA&amp;q=cheese+fondue+beer&amp;spell=1 &quot;googleing for Cheese Fondue Beer&quot;" />
  <row Id="6015" PostHistoryTypeId="2" PostId="3318" RevisionGUID="5a0a323c-fb5f-45f2-afcb-d859ac8c447c" CreationDate="2010-07-26T16:59:42.537" UserId="1418" Text="Simple rules:&#xD;&#xA;&#xD;&#xA;Buy the best cut you can afford.  Prime, grass-fed, aged.  Don't freeze it.&#xD;&#xA;&#xD;&#xA;Pat it dry. Salt it.  Let it sit until room temperature.&#xD;&#xA;&#xD;&#xA;Get the grill/pan/broiler HOT.  Sear it quickly and completely on both sides.  Lower the heat.&#xD;&#xA;&#xD;&#xA;Get a meat thermometer. Homecooks *overook*.  140 degrees F is rare. 180 is well.  Steakhouses rarely serve anything over 155.  The more you cook steak, the more it tastes like hamburger.&#xD;&#xA;&#xD;&#xA;Finish it with a pad of butter.  Steakhouses do this!&#xD;&#xA;&#xD;&#xA;Let it rest for 5 minutes.  Not on a hot surface.  Don't touch it.  Don't poke it.  Don't taste it.&#xD;&#xA;&#xD;&#xA;Eat it by itself, maybe with a bold red wine, like a cabernet sauvignon.  Chew the meat and the fat, and swill the lingering *jus* around in your mouth with a little wine, just like you do in the restaurants.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6016" PostHistoryTypeId="5" PostId="784" RevisionGUID="baf90f59-0487-41eb-a172-eecc5f1ca730" CreationDate="2010-07-26T17:01:31.037" UserId="67" Comment="updated info re: biscuits" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="6017" PostHistoryTypeId="2" PostId="3319" RevisionGUID="6b4f092a-385a-4779-8fa1-6c15ae5bb5f7" CreationDate="2010-07-26T17:13:38.940" UserId="1418" Text="Stir-fry.  One pan, a little oil.  Any ingredients you want.  Put the hard ones in first, the soft ones in last, except for onions which always go first.  Add salt and spices until it tastes good.  &#xD;&#xA;&#xD;&#xA;Chefs almost never use recipes.  Just look around, see what you food you have, think about how to put it together, and try it out.  Watch TV shows and read cooking books for ideas but not for formulas.  Learn how to taste, and smell food, to match what you want it to be.&#xD;&#xA;&#xD;&#xA;Get fresh ingredients.  Don't overcook them.  Don't undersalt them." />
  <row Id="6018" PostHistoryTypeId="2" PostId="3320" RevisionGUID="60a462e8-91a2-4d72-bf4f-6d3195843e73" CreationDate="2010-07-26T17:18:50.883" UserDisplayName="KCol" Text="From &lt;a href=&quot;http://www.wikihow.com/Stop-Potatoes-from-Sprouting-in-Storage&quot;&gt;http://www.wikihow.com/Stop-Potatoes-from-Sprouting-in-Storage&lt;/a&gt;:&#xD;&#xA;&#xD;&#xA;&gt; - **Put the potatoes in a paper bag.** Store in a cool, dark place. Use within a week or two of purchasing.&#xD;&#xA;- **Make a muslin bag filled with a mixture of dried lavender, sage and rosemary and place this in the paper bag with the potatoes.** Research has shown that the oils in these herbs help to prevent the rot and decomposition of potatoes.&#xD;&#xA;- **Try essential oils.** Research undertaken at the University of Idaho has shown that the essential oils of clove, spearmint and peppermint can control potato sprouting organically.&#xD;&#xA;&#xD;&#xA;- Avoid keeping potatoes too long during late winter/early spring; this is the time when they want to sprout because they want to grow.&#xD;&#xA;- Keep apples and pears away from the potatoes as they will hasten the sprouting process. However, note that there is conflicting evidence on the role of apples with potatoes; some people believe that the ethylene in apples promotes sprouting, whilst others believe it retards sprouting. In researching for this article, the initial author found that the preponderance of those who believe that the apple works appear to be folk wisdom derived, whilst the non-supporters of apples appear to be scientifically based. You be the judge.&#xD;&#xA;- Sprouting in potatoes converts the potato starch into sugar, preparing the potato for new growth.&#xD;&#xA;&#xD;&#xA;- Never leave potatoes stored in plastic; this encourages sweating and will increase the chances of sprouting and rotting." />
  <row Id="6019" PostHistoryTypeId="2" PostId="3321" RevisionGUID="90e2cf81-80b2-4753-b94b-3b20b3716563" CreationDate="2010-07-26T17:28:54.580" UserId="931" Text="There was a Cook's Illustrated article a year or so back on chocolate chip cookies that recommended toasting the butter for 1-3 minutes, which is a step beyond simply melting it.  I tried it out, and it does add a ton of complexity to the flavor of the cookie.  &#xD;&#xA;&#xD;&#xA;That recipe called for creaming with a whisk, but since the butter was liquid, it was very easy.&#xD;&#xA;&#xD;&#xA;It made for a great chocolate chip cookie, but I'm not sure how well it would translate to other cookie types.  " />
  <row Id="6020" PostHistoryTypeId="2" PostId="3322" RevisionGUID="24cb7db5-34b4-4d17-986c-bb6f46f5de2a" CreationDate="2010-07-26T17:34:13.383" UserId="1148" Text="Keep in mind that a well marbled steak actually needs to be cooked a bit longer than your standard supermarket steak.  You need the marble fat to melt and coat each strand of muscle fibre.  Now, if all you have to work with is grocery store beef, then by all means cook it rare.  But good beef should go at least medium rare to medium.  But be careful, you really don't want it any more than medium.&#xD;&#xA;&#xD;&#xA;Also, do not discount the importance of standing time.  The heat and juices need to redistribute themselves through the meat, particularly to the center.&#xD;&#xA;&#xD;&#xA;Lean meats (and I'm thinking about bison and moose here) aren't marbled well at all, and should be served as raw as you find appetizing.&#xD;&#xA;&#xD;&#xA;Assuming all you've got is grocery store, here's my grilling technique (for a 3/4 inch steak):&#xD;&#xA;&#xD;&#xA;    1) 2 hours prior, wash and pat dry steak.  Return to fridge, uncovered, to allow the surface to dry completely.&#xD;&#xA;    2) 1 hour prior, remove from fridge and let it rise to room temperature (Remember your 4 hour bacterial growth time here-- If in doubt, skip this step).&#xD;&#xA;    3) Immediately prior to grilling, spice and salt the steak.  I prefer Montreal Steak Spice.&#xD;&#xA;    4) Get the grill as hot as you can. Mine will hit 750 degrees.&#xD;&#xA;    5) Lay steaks on hot grill at a 45 degree angle (/).  Grill 2 minutes.&#xD;&#xA;    6) After two minutes, Rotate (not flip!) the steaks to the vertical (|). If possible, move it to an unused part of the grill. This will make for nice diamond charring.&#xD;&#xA;    7) 2 minutes, flip (to a new part of the grill, 45 degree angle /)&#xD;&#xA;    8) 2 minutes, rotate to the vertical, new part of grill (|) &#xD;&#xA;    9) 2 minutes.  Kill the flame, move steak to upper rack, and let stand with lid open for 5 minutes.&#xD;&#xA;&#xD;&#xA;    This will leave you with a rare steak.  for medium, increase total time by 2 minutes.&#xD;&#xA;&#xD;&#xA;For a thicker steak, you can increase the cooking time by stage in increments of 30 seconds, as well, you let it stand with the lid closed for a few minutes, allowing it to bake, before the final lid open standing.&#xD;&#xA;&#xD;&#xA;A lump of blue or brie on the steak during the standing time can be nice as well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6021" PostHistoryTypeId="2" PostId="3323" RevisionGUID="c44644a9-ba06-4860-89f2-f3b538aa0577" CreationDate="2010-07-26T17:35:38.890" UserId="1418" Text="Yes.  If you wouldn't drink it, don't cook with it.  &#xD;&#xA;&#xD;&#xA;Whatever it tastes like out of the bottle, it will add that to the dish.  Cook with a wine you might pair with the dish (light wines for seafood, chicken; heavier wines for meats and stews).&#xD;&#xA;&#xD;&#xA;Don't use a fruity wine unless you want your dish to have some fruit notes.  Don't use a very dry wine if you're making a sweeter dish." />
  <row Id="6022" PostHistoryTypeId="2" PostId="3324" RevisionGUID="915285b5-aefb-4d8c-9e00-3ac3698f5369" CreationDate="2010-07-26T17:38:10.103" UserId="1148" Text="Frankly, I think the difference comes down to texture.&#xD;&#xA;If I'm not cooking it, I always use the flat parsley,  as I find the curly to have a very harsh, rough mouth feel to it.&#xD;&#xA;&#xD;&#xA;Other than that, I don't think it matters.&#xD;&#xA;" />
  <row Id="6023" PostHistoryTypeId="2" PostId="3325" RevisionGUID="762ae211-7b16-47d9-889d-7a78d3b1f1a4" CreationDate="2010-07-26T17:41:04.357" UserId="1148" Text="It doesn't matter.  Salt is cheap, throw a good handful in.&#xD;&#xA;Broccoli won't absorb salt, so any brine will remain on the surface. Just rinse it off.&#xD;&#xA;&#xD;&#xA;I've found the same with eggplant -- it's impossible to oversalt if you rinse it off.&#xD;&#xA;" />
  <row Id="6024" PostHistoryTypeId="2" PostId="3326" RevisionGUID="d5ce5fdf-a960-4c22-92b1-baaf364893a2" CreationDate="2010-07-26T17:44:18.297" UserId="1148" Text="Avoid excessive oakiness. &#xD;&#xA;&#xD;&#xA;Other than that, find a decent, cheap somewhat drinkable blend (one white, one red), and buy a couple 1.5 litre bottles of each. and keep them on hand for cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm wiki-ing this answer so feel free to add any brands you've found good for this purpose." />
  <row Id="6025" PostHistoryTypeId="16" PostId="3326" RevisionGUID="d5ce5fdf-a960-4c22-92b1-baaf364893a2" CreationDate="2010-07-26T17:44:18.297" UserId="1148" />
  <row Id="6026" PostHistoryTypeId="2" PostId="3327" RevisionGUID="cee3546c-605d-4166-a5c7-ed2d0dbcbb07" CreationDate="2010-07-26T17:46:35.767" UserId="1148" Text="Apple juice can replace small quantities of white wine quite well.  Although it will definitely taste cider-y if you use lots." />
  <row Id="6027" PostHistoryTypeId="2" PostId="3328" RevisionGUID="e559c0b2-346f-4556-bf6c-2f24fe2a2b53" CreationDate="2010-07-26T17:56:31.270" UserId="771" Text="What is the difference between Gammon and Bacon? Would it be generally reasonable to substitute the two as required?" />
  <row Id="6028" PostHistoryTypeId="1" PostId="3328" RevisionGUID="e559c0b2-346f-4556-bf6c-2f24fe2a2b53" CreationDate="2010-07-26T17:56:31.270" UserId="771" Text="What's the difference between bacon and gammon?" />
  <row Id="6029" PostHistoryTypeId="3" PostId="3328" RevisionGUID="e559c0b2-346f-4556-bf6c-2f24fe2a2b53" CreationDate="2010-07-26T17:56:31.270" UserId="771" Text="&lt;bacon&gt;&lt;gammon&gt;" />
  <row Id="6030" PostHistoryTypeId="2" PostId="3329" RevisionGUID="d3900d10-3a69-408e-83ac-c121c0656781" CreationDate="2010-07-26T17:56:34.217" UserId="217" Text="I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion.  Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in as well.&#xD;&#xA;&#xD;&#xA;As I was prepping the salad, I got thinking that I didn't know why the original recipe called for a red onion and what adding a different type of onion would do to the salad.&#xD;&#xA;&#xD;&#xA;What do different types of onions add to a recipe and when might it be best to use type over another?" />
  <row Id="6031" PostHistoryTypeId="1" PostId="3329" RevisionGUID="d3900d10-3a69-408e-83ac-c121c0656781" CreationDate="2010-07-26T17:56:34.217" UserId="217" Text="What are the differences between different types of onions, and when do you use them?" />
  <row Id="6032" PostHistoryTypeId="3" PostId="3329" RevisionGUID="d3900d10-3a69-408e-83ac-c121c0656781" CreationDate="2010-07-26T17:56:34.217" UserId="217" Text="&lt;vegetables&gt;&lt;onions&gt;&lt;food-differences&gt;" />
  <row Id="6033" PostHistoryTypeId="2" PostId="3330" RevisionGUID="234a2270-675f-4f03-a572-9c5bcb421751" CreationDate="2010-07-26T18:00:43.023" UserId="60" Text="As [Paperjam] has [suggested], get to know [Alton Brown]. If you happen to get the Food Network in Israel, start watching it! His show is called Good Eats. If you cannot, or you prefer a book to a video, then I suggest getting Alton Brown's books:&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/158479559X?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158479559X&quot;&gt;I'm Just Here for the Food: Version 2.0&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=158479559X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - This is a _great_ introduction to cooking. It takes a unique approach to organization by organizing the contents by cooking method, e.g. roasting, frying, sauces, brining He goes into amazing detail explaining exactly the _why_ behind cooking which many cookbooks ignore.&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/1584793414?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584793414&quot;&gt;I'm Just Here for More Food: Food x Mixing + Heat = Baking&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584793414&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - If you're interested in baking then this is a great resource. This is the baking equivalent of &quot;I'm Just Here for the Food&quot; noted above. It is organized by mixing method, which is rather unique and clever. He goes into a lot of neat details explaining the roles each ingredient plays in baking and the science of what goes on in your oven.&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/1584797959?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584797959&quot;&gt;Good Eats: The Early Years&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584797959&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - This is the Good Eats show in book form. This is great if you aren't able to watch the show, or prefer reading. The format is a little weird though, it's organized in the same order as the episodes aired. As a reference you'll find yourself using the index extensively because things can be scattered all over compared to other cookbooks. That said, it preserves all the exquisite detail he goes into with each show and also teaches you the _why_ behind things. As the title suggests, this book covers the early years of the show. Coming soon is a second volume covering the middle years of the show: &lt;a href=&quot;http://www.amazon.com/gp/product/1584798572?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584798572&quot;&gt;Good Eats 2: The Middle Years&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584798572&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&#xD;&#xA;&#xD;&#xA;Other Food Network chefs that are accessible to beginners:&#xD;&#xA;&#xD;&#xA;* [Giada De Laurentiis] - She specializes in simple Italian 'modern classics'. I own both &lt;a href=&quot;http://www.amazon.com/gp/product/1400052580?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1400052580&quot;&gt;Everyday Italian: 125 Simple and Delicious Recipes&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1400052580&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; and &lt;a href=&quot;http://www.amazon.com/gp/product/030723827X?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=030723827X&quot;&gt;Giada's Family Dinners&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=030723827X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; which are both great resources for simple yet delicious Italian dishes. She doesn't go into near as much detail as Alton Brown does, but you can still learn a lot about Italian cooking from her book.&#xD;&#xA;&#xD;&#xA;* [Rachel Ray] - Her thing is &quot;30 Minute Meals&quot;. She has a show as well as several cookbooks on this topic. Her cuisine can be all over the place, but it's primarily American &amp; Italian. Due to the time constraints her dishes tend to be simpler and thus more accessible to a beginner. I do not own any of her cookbooks.&#xD;&#xA;&#xD;&#xA;* [Paula Deen] - She specializes in Southern U.S. cuisine. Her recipes tend to be simple, delicious, and not particularly healthy (southern) :). I don't own any of her cookbooks, but enjoy watching her shows when I can catch them. She does a fair amount of baking as well.&#xD;&#xA;&#xD;&#xA;* [Mario Batali] - Mario is much less &quot;beginner&quot; accessible than the others. However, since I believe he is hands-down the best chef on the Food Network, I wanted to mention him. He specializes in authentic Italian cuisine. He has a vast amount of knowledge regarding the various regional differences and specialties of Italian food and is very willing to share it. However, unlike Giada, he _will_ use some more obscure and difficult to obtain ingredients. I've never seen him use any particularly difficult or complex cooking methods though, which is a boon for a beginner. I haven't read his cookbooks yet, but some claim to be &quot;easy&quot;.&#xD;&#xA;&#xD;&#xA;Clearly, I am a big watcher of the [Food Network]. If you can get it in your country, watch it. Their target audience is beginner/amateur cooks. You can learn a _ton_ just by watching htis. However, they lately have a bunch of crap reality shows on their schedule that are less than helpful. You'll probably want to change the channel for these. Their website I find less than useful. Many of their recipes have errors that have gone uncorrected for years. The recipes on the website don't often contain any _why_ just a list of ingredients and some instructions. &#xD;&#xA;&#xD;&#xA;[Paperjam]: http://cooking.stackexchange.com/users/188/paperjam&#xD;&#xA;[suggested]: http://cooking.stackexchange.com/questions/2799/resources-for-a-beginner-learning-to-cook/3006#3006&#xD;&#xA;[Alton Brown]: http://altonbrown.com/&#xD;&#xA;[Giada De Laurentiis]: http://www.giadadelaurentiis.com/&#xD;&#xA;[Rachel Ray]: http://www.rachaelray.com/&#xD;&#xA;[Paula Deen]: http://www.pauladeen.com/&#xD;&#xA;[Mario Batali]: http://www.mariobatali.com/&#xD;&#xA;[Food Network]: http://www.foodnetwork.com/" />
  <row Id="6034" PostHistoryTypeId="2" PostId="3331" RevisionGUID="7cb15f22-c36a-4a06-9c40-20cd2a50a53c" CreationDate="2010-07-26T18:00:45.877" UserId="771" Text="Red onion tends to be milder, and more suited to eating raw than white onions. Of course, in salads, red onions can add a bit extra visually as well." />
  <row Id="6035" PostHistoryTypeId="5" PostId="3330" RevisionGUID="75e59181-e7a8-48ec-b579-fe29f2efc01a" CreationDate="2010-07-26T18:05:55.243" UserId="60" Comment="edited body" Text="As [Paperjam] has [suggested], get to know [Alton Brown]. If you happen to get the Food Network in Israel, start watching it! His show is called Good Eats. If you cannot, or you prefer a book to a video, then I suggest getting Alton Brown's books:&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/158479559X?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=158479559X&quot;&gt;I'm Just Here for the Food: Version 2.0&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=158479559X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - This is a _great_ introduction to cooking. It takes a unique approach to organization by organizing the contents by cooking method, e.g. roasting, frying, sauces, brining He goes into amazing detail explaining exactly the _why_ behind cooking which many cookbooks ignore.&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/1584793414?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584793414&quot;&gt;I'm Just Here for More Food: Food x Mixing + Heat = Baking&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584793414&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - If you're interested in baking then this is a great resource. This is the baking equivalent of &quot;I'm Just Here for the Food&quot; noted above. It is organized by mixing method, which is rather unique and clever. He goes into a lot of neat details explaining the roles each ingredient plays in baking and the science of what goes on in your oven.&#xD;&#xA;&#xD;&#xA;* &lt;a href=&quot;http://www.amazon.com/gp/product/1584797959?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584797959&quot;&gt;Good Eats: The Early Years&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584797959&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - This is the Good Eats show in book form. This is great if you aren't able to watch the show, or prefer reading. The format is a little weird though, it's organized in the same order as the episodes aired. As a reference you'll find yourself using the index extensively because things can be scattered all over compared to other cookbooks. That said, it preserves all the exquisite detail he goes into with each show and also teaches you the _why_ behind things. As the title suggests, this book covers the early years of the show. Coming soon is a second volume covering the middle years of the show: &lt;a href=&quot;http://www.amazon.com/gp/product/1584798572?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1584798572&quot;&gt;Good Eats 2: The Middle Years&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1584798572&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&#xD;&#xA;&#xD;&#xA;Other Food Network chefs that are accessible to beginners:&#xD;&#xA;&#xD;&#xA;* [Giada De Laurentiis] - She specializes in simple Italian 'modern classics'. I own both &lt;a href=&quot;http://www.amazon.com/gp/product/1400052580?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1400052580&quot;&gt;Everyday Italian: 125 Simple and Delicious Recipes&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1400052580&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; and &lt;a href=&quot;http://www.amazon.com/gp/product/030723827X?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=030723827X&quot;&gt;Giada's Family Dinners&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=030723827X&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; which are both great resources for simple yet delicious Italian dishes. She doesn't go into near as much detail as Alton Brown does, but you can still learn a lot about Italian cooking from her book.&#xD;&#xA;&#xD;&#xA;* [Rachel Ray] - Her thing is &quot;30 Minute Meals&quot;. She has a show as well as several cookbooks on this topic. Her cuisine can be all over the place, but it's primarily American &amp; Italian. Due to the time constraints her dishes tend to be simpler and thus more accessible to a beginner. I do not own any of her cookbooks.&#xD;&#xA;&#xD;&#xA;* [Paula Deen] - She specializes in Southern U.S. cuisine. Her recipes tend to be simple, delicious, and not particularly healthy (southern) :). I don't own any of her cookbooks, but enjoy watching her shows when I can catch them. She does a fair amount of baking as well.&#xD;&#xA;&#xD;&#xA;* [Mario Batali] - Mario is much less &quot;beginner&quot; accessible than the others. However, since I believe he is hands-down the best chef on the Food Network, I wanted to mention him. He specializes in authentic Italian cuisine. He has a vast amount of knowledge regarding the various regional differences and specialties of Italian food and is very willing to share it. However, unlike Giada, he _will_ use some more obscure and difficult to obtain ingredients. I've never seen him use any particularly difficult or complex cooking methods though, which is a boon for a beginner. I haven't read his cookbooks yet, but some claim to be &quot;easy&quot;.&#xD;&#xA;&#xD;&#xA;Clearly, I am a big watcher of the [Food Network]. If you can get it in your country, watch it. Their target audience is beginner/amateur cooks. You can learn a _ton_ just by watching this. However, they lately have a bunch of crap reality shows on their schedule that are less than helpful. You'll probably want to change the channel for these. Their website I find less than useful. Many of their recipes have errors that have gone uncorrected for years. The recipes on the website don't often contain any _why_ just a list of ingredients and some instructions. &#xD;&#xA;&#xD;&#xA;[Paperjam]: http://cooking.stackexchange.com/users/188/paperjam&#xD;&#xA;[suggested]: http://cooking.stackexchange.com/questions/2799/resources-for-a-beginner-learning-to-cook/3006#3006&#xD;&#xA;[Alton Brown]: http://altonbrown.com/&#xD;&#xA;[Giada De Laurentiis]: http://www.giadadelaurentiis.com/&#xD;&#xA;[Rachel Ray]: http://www.rachaelray.com/&#xD;&#xA;[Paula Deen]: http://www.pauladeen.com/&#xD;&#xA;[Mario Batali]: http://www.mariobatali.com/&#xD;&#xA;[Food Network]: http://www.foodnetwork.com/" />
  <row Id="6036" PostHistoryTypeId="2" PostId="3332" RevisionGUID="a0f96999-65ff-4dce-ac40-7ee1cb8a4756" CreationDate="2010-07-26T18:07:54.990" UserId="426" Text="I did my internship for culinary school in London, and if I recall correctly from what I saw in the markets there, what you call Gammon would be equivalent to our Ham - both coming from the pig's rear leg.&#xD;&#xA;&#xD;&#xA;What we call bacon is what you'd call &quot;streaky&quot; or &quot;streaky bacon&quot; which is made from the pork belly.&#xD;&#xA;&#xD;&#xA;Streaky would be the best substitute in recipes calling for bacon." />
  <row Id="6037" PostHistoryTypeId="5" PostId="3318" RevisionGUID="493469ac-75e9-4ac3-84c6-0f56a057c957" CreationDate="2010-07-26T18:10:10.820" UserId="1418" Comment="adjusted temperature description" Text="Simple rules:&#xD;&#xA;&#xD;&#xA;Buy the best cut you can afford.  Prime, grass-fed, aged.  Don't freeze it.&#xD;&#xA;&#xD;&#xA;Pat it dry. Salt it.  Let it sit until room temperature.&#xD;&#xA;&#xD;&#xA;Get the grill/pan/broiler HOT.  Sear it quickly and completely on both sides.  Lower the heat.&#xD;&#xA;&#xD;&#xA;Get a meat thermometer. Homecooks *overook*.  140 degrees F is medium rare. 180 is burnt.  Steakhouses rarely serve anything over 155.  The more you cook steak, the more it tastes like hamburger.&#xD;&#xA;&#xD;&#xA;Finish it with a pad of butter.  Steakhouses do this!&#xD;&#xA;&#xD;&#xA;Let it rest for 5 minutes.  Not on a hot surface.  Don't touch it.  Don't poke it.  Don't taste it.&#xD;&#xA;&#xD;&#xA;Eat it by itself, maybe with a bold red wine, like a cabernet sauvignon.  Chew the meat and the fat, and swill the lingering *jus* around in your mouth with a little wine, just like you do in the restaurants.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6038" PostHistoryTypeId="5" PostId="3302" RevisionGUID="fea0b3dc-0190-4c09-b370-6c0d9f33aded" CreationDate="2010-07-26T18:10:57.323" UserId="364" Comment="Grammar: &quot;is&quot; --&gt; &quot;are&quot; b/c &quot;foods&quot; is plural." Text="What is a good way of learning how to season food correctly?  Are there some foods which are particularly bland until seasoned correctly that can be used to 'educate' your palate as to what is correctly seasoned?" />
  <row Id="6039" PostHistoryTypeId="2" PostId="3333" RevisionGUID="2f023836-a82e-4444-a560-a0928ed91e87" CreationDate="2010-07-26T18:12:37.570" UserId="60" Text="Well bacon is a very generic term. You might want to clarify which you're referring to.&#xD;&#xA;&#xD;&#xA;In America 'bacon' comes from the belly of the pig. Whereas, [according to Wikipedia][1] bacon in the UK typically comes from the back of the pig (we call this canadian bacon). Either way these are usually dry-cured.&#xD;&#xA;&#xD;&#xA;Gammon cuts come from the hind legs of the pig. It is typically wet-cured.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Bacon" />
  <row Id="6040" PostHistoryTypeId="5" PostId="3318" RevisionGUID="bf0bf1e9-10c0-4c12-b4c5-f362b9f3a73c" CreationDate="2010-07-26T18:18:46.090" UserId="1418" Comment="updated temperature per comment" Text="Simple rules:&#xD;&#xA;&#xD;&#xA;Buy the best cut you can afford.  Prime, grass-fed, aged.  Don't freeze it.&#xD;&#xA;&#xD;&#xA;Pat it dry. Salt it.  Let it sit until room temperature.&#xD;&#xA;&#xD;&#xA;Get the grill/pan/broiler HOT.  Sear it quickly and completely on both sides.  Lower the heat.&#xD;&#xA;&#xD;&#xA;Get a meat thermometer. Homecooks *overook*.  135 degrees F is medium rare. 170 is burnt.  Steakhouses won't serve anything over 155.  The more you cook steak, the more it tastes like hamburger.&#xD;&#xA;&#xD;&#xA;Finish it with a pad of butter.  Steakhouses do this!&#xD;&#xA;&#xD;&#xA;Let it rest for 5 minutes.  Not on a hot surface.  Don't touch it.  Don't poke it.  Don't taste it.&#xD;&#xA;&#xD;&#xA;Eat it by itself, maybe with a bold red wine, like a cabernet sauvignon.  Chew the meat and the fat, and swill the lingering *jus* around in your mouth with a little wine, just like you do in the restaurants.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6041" PostHistoryTypeId="6" PostId="2242" RevisionGUID="14c47e40-6756-403a-97cb-ab5ea9588b0b" CreationDate="2010-07-26T18:21:22.013" UserId="217" Comment="edited tags" Text="&lt;salt&gt;&lt;comparisons&gt;&lt;kosher-salt&gt;" />
  <row Id="6042" PostHistoryTypeId="2" PostId="3334" RevisionGUID="5edff3c8-eef4-497e-b267-6534835ed3f7" CreationDate="2010-07-26T18:24:51.633" UserId="426" Text="The choice of one onion over another is really going to come down to personal preference based on color and flavor.&#xD;&#xA;&#xD;&#xA;Red and white onions are usually milder in flavor than yellow onions which is the reason they're often the choice for hamburgers and sandwiches.&#xD;&#xA;&#xD;&#xA;Yellow (sometimes referred to as &quot;Spanish&quot;) onions tend to have a more pungent flavor.&#xD;&#xA;&#xD;&#xA;Sweet onions (Vidalia, Maui, Walla-Walla, Texas 1015) develop more sweetness and fewer sulfuric compounds due to the mineral content of the soil that they're grown in.  This is why you can have onion sets (small bulbs) from any of these varieties but they won't necessarily be sweet (or as sweet) because a lot of it has to do with the makeup of the soiling they're grown in.&#xD;&#xA;&#xD;&#xA;Two years ago I hosted Jeanne Jones (syndicated writer of &quot;Cook it Light&quot; column for King Features syndicate and writer of over 33 cookbooks including &quot;Canyon Ranch Spa Cookbook&quot;) for guest chef cooking classes.  If I recall correctly, she said she used primarily white onions because they have a lower sodium content than any other type.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Did that &quot;mean black eyed pea salad&quot; recipe happen to come from a certain &quot;Low Country Cooking Class&quot;?  If so, I used it for two reasons:  not everyone will have access to Vidalia onions and it provides additional color." />
  <row Id="6043" PostHistoryTypeId="2" PostId="3335" RevisionGUID="2e0d1e82-7048-4f96-a6a7-3249243e33e7" CreationDate="2010-07-26T18:38:33.430" UserId="183" Text="Lavender goes well with apples, bitter citrus fruits, honey, basil, and coriander.  When buying lavender be sure it is food grade, since ornamental growers tend to spray flowers with pesticides.&#xD;&#xA;&#xD;&#xA;Some dishes using [herbes de Provence][4] assume that you are using a mixture containing lavender.  A simple thing to start out with may be lavender lemonade][3]    &#xD;&#xA;&#xD;&#xA;There was a blog event that asked readers to combine lavender and apples in a dish.   [The results of the TGRWT event][1] contain several new recipes that use lavender, some sweet, some savory.  I participated in the event, but later modified a recipe from the very talented Witt Sedgwick to create an [apple lavender risotto][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.vanielje.com/blog/2007/10/06/tgrwt-6-roundup-part-2&#xD;&#xA;[2]: http://www.flavoralchemy.com/journal/apple-lavender-risotto.html&#xD;&#xA;[3]: http://andreasrecipes.com/2010/05/27/strawberry-lavender-lemonade/&#xD;&#xA;[4]: http://en.wikipedia.org/wiki/Herbes_de_Provence" />
  <row Id="6044" PostHistoryTypeId="2" PostId="3336" RevisionGUID="9bcfb2b8-4070-4195-86b3-a7c92becf84b" CreationDate="2010-07-26T18:46:28.470" UserId="611" Text="I have a wonderful recipe that originally uses Red Vermouth as it's main flavour. I daresay it would go very well with a fig vincotto. If you do make it, let me know how it works out in a comment.&#xD;&#xA;&#xD;&#xA;My grandmother originally made this with veal escalopes. My mother makes it with chicken breast pieces. Since I'm basically a buddhist monk food-wise, I make it with tofu. Probably wouldn't work for really red meat though.&#xD;&#xA;&#xD;&#xA;Anyway, cut the meat/tofu into bite size chunks, and shake them in a bag with flour seasoned with salt and pepper and some ground mace (nutmeg is just as good here).&#xD;&#xA;&#xD;&#xA;Put some olive oil and a whole diced white onion in a skillet and start the fire on low. Stir and cook slowly to let the onion get all dark and sweet. Then add some minced garlic, the vincotto and a teaspoon or two of tomato paste.&#xD;&#xA;&#xD;&#xA;Now throw in the floured meat/tofu bits and sautee until done.&#xD;&#xA;The whole things takes half an hour, most of which is the onions, which need the time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6045" PostHistoryTypeId="2" PostId="3337" RevisionGUID="0bc321b1-2888-4e92-8eb6-581e9a300f75" CreationDate="2010-07-26T18:52:14.073" UserId="812" Text="[As per][1]:&#xD;&#xA;&#xD;&#xA;&quot;Both ham and gammon are cut from the leg of a pig. The meat is the same but the preparation and treatment is different. Ham and gammon are both cured meats. This means that they are treated with salt, known as brining, and other substances before being eaten. &#xD;&#xA;&#xD;&#xA;Ham is meat that is cut from the carcass and then treated. &#xD;&#xA;&#xD;&#xA;Gammon is meat that is cut from the carcass after the brining treatment. &#xD;&#xA;&#xD;&#xA;Both gammons and hams might also be smoked. &#xD;&#xA;&#xD;&#xA;Traditionally, regional variants in the process and the ingredients used would bring different flavours to the cured meats. This explains the origin of distinctive varieties such as York ham, Bayonne ham and Prague ham. &#xD;&#xA;&#xD;&#xA;Air dried hams are also cured first but then usually eaten raw whereas brined hams are baked or boiled before serving.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://uk.answers.yahoo.com/question/index?qid=20090801102641AA2C7pT" />
  <row Id="6046" PostHistoryTypeId="5" PostId="3333" RevisionGUID="dd366553-8f3f-4ea7-8152-afda0f9ffabc" CreationDate="2010-07-26T19:01:37.657" UserId="60" Comment="added 98 characters in body" Text="Well bacon is a very generic term. You might want to clarify which you're referring to.&#xD;&#xA;&#xD;&#xA;In America 'bacon' comes from the belly of the pig. Whereas, [according to Wikipedia][1] bacon in the UK typically comes from the back of the pig (we call this canadian bacon). Either way these are usually dry-cured.&#xD;&#xA;&#xD;&#xA;Gammon cuts come from the hind legs of the pig. It is typically wet-cured.&#xD;&#xA;&#xD;&#xA;**Update**: Based on your images above, yes gammon can be used as a substitute for back bacon.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Bacon" />
  <row Id="6047" PostHistoryTypeId="2" PostId="3338" RevisionGUID="ffc61efe-21f4-493c-888b-ea40518b97d6" CreationDate="2010-07-26T19:13:30.750" UserId="1423" Text="I've been having a problem lately with my potstickers sticking to my pan too much. This didn't start happening until recently. &#xD;&#xA;&#xD;&#xA;I'm using my stainless fry pan rather than a nonstick. Mostly, because I like this pan the most. But perhaps I'm just using the wrong tool for the job.&#xD;&#xA;&#xD;&#xA;I've tried to let them cook longer after the water has evaporated even until some of the bottoms burned as an experiment. even then some still stuck.&#xD;&#xA;&#xD;&#xA;Here is my current method.&#xD;&#xA;&#xD;&#xA; 1. Get pan hot over medium high heat.&#xD;&#xA; 2. Add a couple tablespoons of olive oil. I've tried more and less with little change.&#xD;&#xA; 3. Let oil heat to ripple.&#xD;&#xA; 4. Add potstickers.&#xD;&#xA; 5. Add .5 to .75 cups of water.&#xD;&#xA; 6. cover and steam for about 10 minutes.&#xD;&#xA; 7. Let dumplings fry for a minute or two.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA; " />
  <row Id="6048" PostHistoryTypeId="1" PostId="3338" RevisionGUID="ffc61efe-21f4-493c-888b-ea40518b97d6" CreationDate="2010-07-26T19:13:30.750" UserId="1423" Text="Food sticking to fry pan" />
  <row Id="6049" PostHistoryTypeId="3" PostId="3338" RevisionGUID="ffc61efe-21f4-493c-888b-ea40518b97d6" CreationDate="2010-07-26T19:13:30.750" UserId="1423" Text="&lt;stainless-steel&gt;&lt;pan&gt;" />
  <row Id="6050" PostHistoryTypeId="5" PostId="3335" RevisionGUID="cd42af1e-c666-4d48-a693-fb29348e3b25" CreationDate="2010-07-26T19:44:39.223" UserId="183" Comment="Found the missing bracket ; deleted 2 characters in body" Text="Lavender goes well with apples, bitter citrus fruits, honey, basil, and coriander.  When buying lavender be sure it is food grade, since ornamental growers tend to spray flowers with pesticides.&#xD;&#xA;&#xD;&#xA;Some dishes using [herbes de Provence][4] assume that you are using a mixture containing lavender.  A simple thing to start out with may be [lavender lemonade][3]    &#xD;&#xA;&#xD;&#xA;There was a blog event that asked readers to combine lavender and apples in a dish. [The results of the TGRWT event][1] contain several new recipes that use lavender, some sweet, some savory.  I participated in the event, but later modified a recipe from the very talented Witt Sedgwick to create an [apple lavender risotto][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.vanielje.com/blog/2007/10/06/tgrwt-6-roundup-part-2&#xD;&#xA;[2]: http://www.flavoralchemy.com/journal/apple-lavender-risotto.html&#xD;&#xA;[3]: http://andreasrecipes.com/2010/05/27/strawberry-lavender-lemonade/&#xD;&#xA;[4]: http://en.wikipedia.org/wiki/Herbes_de_Provence" />
  <row Id="6051" PostHistoryTypeId="2" PostId="3339" RevisionGUID="eab24062-3fdb-40bc-aeb9-89f1084498d8" CreationDate="2010-07-26T19:49:11.443" UserId="1229" Text="I normally add tzatziki sauce when I eat the left overs of a roast. I cut the roast in slices (without to warm it), and I add some tzatziki sauce.&#xD;&#xA;&#xD;&#xA;Are there different uses for tzatziki sauce (I am sure there are)?" />
  <row Id="6052" PostHistoryTypeId="1" PostId="3339" RevisionGUID="eab24062-3fdb-40bc-aeb9-89f1084498d8" CreationDate="2010-07-26T19:49:11.443" UserId="1229" Text="How to use tzatziki sauce" />
  <row Id="6053" PostHistoryTypeId="3" PostId="3339" RevisionGUID="eab24062-3fdb-40bc-aeb9-89f1084498d8" CreationDate="2010-07-26T19:49:11.443" UserId="1229" Text="&lt;preparation&gt;&lt;tzatziki&gt;" />
  <row Id="6054" PostHistoryTypeId="2" PostId="3340" RevisionGUID="f1c25930-88f1-4483-b5a3-f1763a3f7770" CreationDate="2010-07-26T19:49:12.643" UserId="649" Text="Your problem is probably between steps 3 and 4. When the oil is rippling, it is developing ridges and troughs of varying thicknesses of oil. The troughs, or thin spots are the most likely culprit for sticking.&#xD;&#xA;&#xD;&#xA;After the oil has started to ripple, turn the heat down and tilt the pan so the ridges and troughs in the oil start to even out, then add the potstickers. Wait for a minute or two before turning the heat back up." />
  <row Id="6055" PostHistoryTypeId="2" PostId="3341" RevisionGUID="816635c4-976c-4d34-b343-b4ef612e5e62" CreationDate="2010-07-26T19:54:31.697" UserId="1229" Text="I found tzatziki sauce in a supermarket, and if I recall correctly, the ingredients included onions; I then read on Internet that tzatziki sauce is made with garlic.  &#xD;&#xA;What do you use to make tzatziki? Onions, garlic, or both?" />
  <row Id="6056" PostHistoryTypeId="1" PostId="3341" RevisionGUID="816635c4-976c-4d34-b343-b4ef612e5e62" CreationDate="2010-07-26T19:54:31.697" UserId="1229" Text="What do you use to make tzatziki sauce? Garlic or onions?" />
  <row Id="6057" PostHistoryTypeId="3" PostId="3341" RevisionGUID="816635c4-976c-4d34-b343-b4ef612e5e62" CreationDate="2010-07-26T19:54:31.697" UserId="1229" Text="&lt;preparation&gt;&lt;tzatziki&gt;" />
  <row Id="6058" PostHistoryTypeId="6" PostId="3339" RevisionGUID="ab2143a5-ca04-4a4d-ae13-742a0f63c2ff" CreationDate="2010-07-26T19:55:13.223" UserId="1229" Comment="fixed grammar" Text="&lt;tzatziki&gt;" />
  <row Id="6059" PostHistoryTypeId="5" PostId="3339" RevisionGUID="ab2143a5-ca04-4a4d-ae13-742a0f63c2ff" CreationDate="2010-07-26T19:55:13.223" UserId="1229" Comment="fixed grammar" Text="I normally add tzatziki sauce when I eat the left overs of a roast. I cut the roast in slices (without warming it), and I add some tzatziki sauce.&#xD;&#xA;&#xD;&#xA;Are there different uses for tzatziki sauce (I am sure there are)?" />
  <row Id="6060" PostHistoryTypeId="2" PostId="3342" RevisionGUID="042ecaae-0aff-48f6-af7c-e0da9d70bf8a" CreationDate="2010-07-26T20:04:47.647" UserId="426" Text="Typically garlic is used.  If you prefer onions and garlic, go ahead but it's typically cucumber, yogurt, dill, garlic, lemon juice or vinegar, olive oil, salt, pepper, and sometimes sour cream." />
  <row Id="6061" PostHistoryTypeId="2" PostId="3343" RevisionGUID="2d01c55c-c055-4cef-bbf6-46adba27eeaa" CreationDate="2010-07-26T20:07:08.560" UserId="426" Text="You can use it on its own as a dip with pita bread, use it as a spread on sandwiches, or as an accompaniment to fish and meat as you're already doing." />
  <row Id="6062" PostHistoryTypeId="2" PostId="3344" RevisionGUID="180fe226-bca0-434d-a7be-a4a8519602f7" CreationDate="2010-07-26T20:09:51.940" UserDisplayName="Ofer Ben Or" Text="You can use a lower fire when frying to avoid sticking. After it's fried, let it rest in the pan with the fire off.&#xD;&#xA;&#xD;&#xA;Or use a nonstick pan." />
  <row Id="6063" PostHistoryTypeId="6" PostId="3339" RevisionGUID="58b87b20-654f-4f9e-9dcc-0459f7eebf58" CreationDate="2010-07-26T20:11:05.573" UserId="1229" Comment="added a tag" Text="&lt;greek-cuisine&gt;&lt;tzatziki&gt;" />
  <row Id="6064" PostHistoryTypeId="2" PostId="3345" RevisionGUID="f24fa289-130c-4103-92b7-baae6c799928" CreationDate="2010-07-26T20:14:28.997" UserDisplayName="Ofer Ben Or" Text="You can spice deserts and cooked dishes.&#xD;&#xA;&#xD;&#xA;It goes well with Yogurt fish sauces and with rice, with cakes and various cremes." />
  <row Id="6065" PostHistoryTypeId="2" PostId="3346" RevisionGUID="70e4c579-dc54-4c79-ba72-dee297fca45e" CreationDate="2010-07-26T20:23:12.283" UserId="633" Text="Try swapping it for rosemary when roasting a leg of lamb.  To roast lamb I usually make about 20 incisions in the lamb, and into each press an anchovy, half a clove of garlic and a spring of rosemary or lavender, seal the slash with some butter.  Roast in a tray with a good glass of white wine and some oil, basting it a few times while it cooks." />
  <row Id="6066" PostHistoryTypeId="5" PostId="3249" RevisionGUID="a5616515-4c79-42d1-b9f9-9f9112269c72" CreationDate="2010-07-26T20:32:13.820" UserId="60" Comment="added 24 characters in body" Text="The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse.&#xD;&#xA;&#xD;&#xA;In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There are lesser grades but they go to fast food joints, prisons, military personnel, and miscellaneous other weird uses.&#xD;&#xA;&#xD;&#xA;In most american supermarkets you will find only select, period. This is an &quot;average&quot; steak. It's typically devoid of marbling, and results in a rather flavorless tough steak. &#xD;&#xA;&#xD;&#xA;To find choice steaks you have to go to a higher end supermarket, e.g. Whole Foods You will pay significantly more for a choice steak, but the difference is marked. The marbling will result in a tenderer steak due to the internal fat melting and tenderizing the steak.&#xD;&#xA;&#xD;&#xA;Finally, prime cuts. These are _very_ hard to come by in any supermarket unless you live in a bigger city. You typically have to go to a specialty shop or butcher for these. Less than 2% of all beef is classified as prime. On top of this, restaurants get first pick. So even if you do buy a great prime steak, you are likely getting the lower end of the prime spectrum. However, the difference is amazing. The marbling is more intense, more evenly distributed and when cooked properly results in a steak that melts under your knife.&#xD;&#xA;&#xD;&#xA;Another one-up a fine steakhouse has on you is they age their beef. Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Unfortunately, you can't dry age a steak in your home. There are some refrigerator aging processes that you'll find on this site and others, but they aren't a true comparison.&#xD;&#xA;&#xD;&#xA;Another variation that has become more popular is grass-fed beef. This has become a recent fad, at least in the USA. Cattle are traditionally fed corn which makes them fatter and &quot;juicier&quot;, but it also leaves the meat tasting very bland. Likely, if you live in the USA, every steak you've ever had was corn-fed. Grass-fed beef on the other hand is fed _predominantly_ grass, they're allowed to graze as cows should. This is good for the cows, because they don't actually eat corn. A cow is made to eat grass. Corn is rather harsh on their digestive system, but they are given no other choice. In the wild a cow would never eat corn. The end result is a very different flavored steak. Grass-fed beef has a much richer, meatier flavor. However, it's also tougher than corn-fed beef. For this reason a steak you will be served in a fine steakhouse is likely _not_ to be grass-fed unless it is specifically designated as such.&#xD;&#xA;&#xD;&#xA;With all that out of the way I suggest doing what I do. When I feel like an amazing home cooked steak, I'll splurge on a nice choice ribeye, dip it in a mixture of melted clarified butter and oil, season _liberally_ with salt and pepper, and pan fry it. " />
  <row Id="6067" PostHistoryTypeId="6" PostId="3202" RevisionGUID="a8dc411c-c1d4-4e77-b4e8-a8cca988d537" CreationDate="2010-07-26T20:43:02.610" UserId="60" Comment="edited tags" Text="&lt;cheese&gt;&lt;cheese-making&gt;&lt;brie&gt;" />
  <row Id="6068" PostHistoryTypeId="2" PostId="3347" RevisionGUID="2fe428fd-339c-4e33-a621-4eb7b8e08622" CreationDate="2010-07-26T20:48:04.000" UserId="126" Text="It's great added to flatbread wraps made with Greek or Turkish style kebabs. " />
  <row Id="6069" PostHistoryTypeId="2" PostId="3348" RevisionGUID="1d35a69a-221d-4881-83e3-c33f233cd087" CreationDate="2010-07-26T20:54:44.297" UserId="89" Text="I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put them on a pan at medium heat.&#xD;&#xA;&#xD;&#xA;Thing is the pork, after done, has a bit of a sour taste which I cannot attribute to any seasoning I've put in them. The meat was relatively fresh (bought on saturday and kept in the fridge.)&#xD;&#xA;&#xD;&#xA;This has happened to me before, so I guess the brining's unrelated. Also, it doesn't always happen, sometimes the loins have that bit of a sour taste and sometimes they don't. &#xD;&#xA;&#xD;&#xA;The taste is similar to having added a bit of lemon shavings to the concoction.&#xD;&#xA;&#xD;&#xA;So, what's the possible cause? Meat quality? Something related to the way of cooking them?&#xD;&#xA;&#xD;&#xA;The only thing that I can think of being possibly related is that I filled the pan with meat, with no spaces between piece and piece of loin (I didn't want to cook half first and half second.)&#xD;&#xA;&#xD;&#xA;Ideas?" />
  <row Id="6070" PostHistoryTypeId="1" PostId="3348" RevisionGUID="1d35a69a-221d-4881-83e3-c33f233cd087" CreationDate="2010-07-26T20:54:44.297" UserId="89" Text="Sour pork, causes?" />
  <row Id="6071" PostHistoryTypeId="3" PostId="3348" RevisionGUID="1d35a69a-221d-4881-83e3-c33f233cd087" CreationDate="2010-07-26T20:54:44.297" UserId="89" Text="&lt;technique&gt;&lt;pork&gt;&lt;sour&gt;" />
  <row Id="6072" PostHistoryTypeId="2" PostId="3349" RevisionGUID="7cbe0d4b-69c4-4173-901e-ed7948ebe43f" CreationDate="2010-07-26T21:01:55.527" UserId="1426" Text="Anyone know of any good resources for cooking recipes/methods/tools for people with a medical condition that causes chronic fatigue? I'm relying too much on convenience foods and 'tv dinners', because frequently the effort of cooking a decent meal is beyond my energy limits at the end of the day." />
  <row Id="6073" PostHistoryTypeId="1" PostId="3349" RevisionGUID="7cbe0d4b-69c4-4173-901e-ed7948ebe43f" CreationDate="2010-07-26T21:01:55.527" UserId="1426" Text="Cooking with chronic fatigue" />
  <row Id="6074" PostHistoryTypeId="3" PostId="3349" RevisionGUID="7cbe0d4b-69c4-4173-901e-ed7948ebe43f" CreationDate="2010-07-26T21:01:55.527" UserId="1426" Text="&lt;please-remove-this-tag&gt;&lt;resources&gt;" />
  <row Id="6075" PostHistoryTypeId="2" PostId="3350" RevisionGUID="8882f932-959c-4ad9-b9e4-e4e382cf272b" CreationDate="2010-07-26T21:02:00.880" UserId="839" Text="Try freezing the dough instead of just refrigerating it. " />
  <row Id="6076" PostHistoryTypeId="2" PostId="3351" RevisionGUID="c0a216dc-3f8a-45fe-941f-f0c5989c5af2" CreationDate="2010-07-26T21:04:53.383" UserId="426" Text="The only thing that comes to mind is meat quality...especially since this has happened when you weren't brining.  Even though you used it quickly after getting it, what was the age when you purchased it?   Did it feel sticky or have any sort of sour smell when you opened it?&#xD;&#xA;&#xD;&#xA;Crowding the meat in the pan would just cause it to steam and not brown, it wouldn't cause it to take on a sour taste." />
  <row Id="6077" PostHistoryTypeId="2" PostId="3352" RevisionGUID="3870e7c7-e5c3-4a38-baea-9789ac983a0f" CreationDate="2010-07-26T21:10:41.543" UserId="788" Text="While I like the other answers, keep in mind in your case since you're looking to add more onion flavor to the dish that there are alternatives from the typical onions already mentioned.&#xD;&#xA;&#xD;&#xA;You can also try more subtle onion flavors from scallions (or green onions) or shallots. For the salad it might make more sense to go with the scallions.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6078" PostHistoryTypeId="2" PostId="3353" RevisionGUID="13f1e153-c919-401a-9131-17edb7e41b1f" CreationDate="2010-07-26T21:15:32.607" UserId="1372" Text="Quinoa salad is easy and doesn't take a lot of effort. Cook the quinoa like rice - twice as much water as quinoa and then bring to a boil, turn it down to a simmer for about 15 minutes covered. Then toss that with whatever veggies you have on hand - I love it with tomatoes, cucumber, feta and olives for a &quot;greek&quot; twist.&#xD;&#xA;&#xD;&#xA;Then you dress with either bottled dressing or vinegar/lemon juice and olive oil. Versatile and its even better the second day.&#xD;&#xA;" />
  <row Id="6079" PostHistoryTypeId="2" PostId="3354" RevisionGUID="e3c22659-b532-43bf-a0ea-d422a62ad612" CreationDate="2010-07-26T21:28:25.547" UserId="1405" Text="Aside from the main discussion point of [this article][1] (why it's okay for men to eat salads), the author does mention an interesting technique - they pre-chop all the ingredients needed for a salad when they have time, like on the weekends, and store them in individual containers.  When they want to make salads, it's a pretty quick matter to pull out a few containers, grab some lettuce, toss ingredients+dressing, and have a nutritious meal ready to go.&#xD;&#xA;&#xD;&#xA;Some other authors (I'm thinking specifically of Tosca Reno, of &quot;Clean Eating&quot; fame) recommend a similar technique: when she's cooking chicken breasts, she typically grills a few extra to use over the next day or two.&#xD;&#xA;&#xD;&#xA;I'd also +1 the quinoa suggestion above - quinoa is a pretty quick way to pack in a hearty and healthy meal quickly.  You can also cook quinoa in the microwave - I haven't mastered the technique (how long to cook, water ratio, etc.), but it's usually around 5 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cnn.com/2010/LIVING/03/22/real.men.eat.salad/index.html" />
  <row Id="6080" PostHistoryTypeId="2" PostId="3355" RevisionGUID="ce49e0df-1f4a-49f9-aee2-a059ab29d8b3" CreationDate="2010-07-26T21:30:53.893" UserId="1229" Text="A slow cooker is helpful in that you can plop in vegetables and meat in the morning and let it cook all day so when you get home, dinner will be ready.  It doesn't take much effort to get great meals that way and there are tons of recipes on the internet.  I use mine often and I don't even work.  They aren't expensive to buy.&#xD;&#xA;" />
  <row Id="6081" PostHistoryTypeId="2" PostId="3356" RevisionGUID="fbffaf57-2553-4bdd-b081-c103537cb89e" CreationDate="2010-07-26T21:33:04.673" UserId="1405" Text="I had a lavender lemonade at a wedding recently.  I'm not sure if they did anything more complicated than throwing a sprig of lavender in the glass to use as a &quot;stirrer.&quot;  The light infusion and the lavender smell definitely brightened the drink." />
  <row Id="6082" PostHistoryTypeId="2" PostId="3357" RevisionGUID="f54fa01e-e730-4786-8a35-9e372e4cd3bd" CreationDate="2010-07-26T21:38:11.510" UserId="344" Text="Following [Steven Raichlen's recipe][1], we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What kind of steak can I use instead of skirt steak to improve the experience?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.firecraft.com/product/beef-fajitas-recipe/bbq-recipes" />
  <row Id="6083" PostHistoryTypeId="1" PostId="3357" RevisionGUID="f54fa01e-e730-4786-8a35-9e372e4cd3bd" CreationDate="2010-07-26T21:38:11.510" UserId="344" Text="What kind of steak to use for fajitas?" />
  <row Id="6084" PostHistoryTypeId="3" PostId="3357" RevisionGUID="f54fa01e-e730-4786-8a35-9e372e4cd3bd" CreationDate="2010-07-26T21:38:11.510" UserId="344" Text="&lt;grilling&gt;&lt;steak&gt;&lt;cut&gt;" />
  <row Id="6085" PostHistoryTypeId="2" PostId="3358" RevisionGUID="5c2852d4-3fb7-4e90-9335-9bca63fa9c93" CreationDate="2010-07-26T21:44:49.170" UserId="60" Text="_Genuine_ fajitas are made with skirt steak. The most important thing you can do when making fajitas is marinate appropriately. That recipe calls for a dismally short marination time (30 mins to an hour). When I make fajitas I marinate them a _minimum_ of 4 hours, though typically overnight. I usually use a combination of soy sauce, lime juice, garlic, olive oil and salt in a zip-loc bag.&#xD;&#xA;&#xD;&#xA;Another thing to be aware of is how you slice the meat. If you bought your fajita meat presliced from a good butcher, then chances are he cut it properly - against the grain. If it's a random supermarket butcher you may or may not have had it cut properly. If you cut the meat yourself, make sure you slice it across the grain, otherwise you'll be chewing some very tough long proteins.&#xD;&#xA;&#xD;&#xA;Also, as with any meat, don't overcook it. Medium rare is just fine for a skirt steak.&#xD;&#xA;&#xD;&#xA;Some people will substitute a flank steak for a skirt steak when making fajitas. Flank tends to be a little less tough, but not as flavorful. The above marination and cutting guidelines apply to flank steak as well." />
  <row Id="6086" PostHistoryTypeId="2" PostId="3359" RevisionGUID="6c8d0f2e-581e-4a91-839e-0886d5af95f0" CreationDate="2010-07-26T21:51:56.657" UserId="47" Text="Having a wife with CF, I can appreciate your difficulty.  You have the combination of not being able to put the effort into cooking, and the decreased ability to handle food with poor nutritional content (like most TV dinners).  &#xD;&#xA;&#xD;&#xA;One thing I do is to always cook about about double what we need for a meal and then either refrigerate or freeze the leftovers in meal-sized portions.   Otherwise, we try and have healthy foods easily available for snacking - pre-washed spinach, good hearty bread, nuts, etc...  " />
  <row Id="6087" PostHistoryTypeId="2" PostId="3360" RevisionGUID="1cbb9943-6fa3-4bd3-90eb-518c22d4b8c5" CreationDate="2010-07-26T21:59:37.620" UserId="1266" Text="A quick and relatively effor free method of cooking is the electric steamer. It's simplicity itself to cook a salmon fillet, some baby new potatos and a selection of veg (which you could purchase pre-chopped for those days when you're really flagging) and then sit and wait for it to cook.&#xD;&#xA;&#xD;&#xA;The other advantage of steaming is that you loose less of the nutrients than through boiling so that should help you a little bit as well =)" />
  <row Id="6088" PostHistoryTypeId="2" PostId="3361" RevisionGUID="83865bbe-cc11-46fb-9ab5-ba518abb68a0" CreationDate="2010-07-26T22:02:17.353" UserId="1229" Text="I have a microwave &quot;pot&quot; that I use for steaming vegetables.  The instructions say it can also be used for cooking pasta, which seems sacrilege to me.  Does anybody know if the results would be a good al dente pasta if cooked in the microwave?  I'd hate to waste a batch of my home made pasta just to try it.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="6089" PostHistoryTypeId="1" PostId="3361" RevisionGUID="83865bbe-cc11-46fb-9ab5-ba518abb68a0" CreationDate="2010-07-26T22:02:17.353" UserId="1229" Text="Microwave Pasta?  " />
  <row Id="6090" PostHistoryTypeId="3" PostId="3361" RevisionGUID="83865bbe-cc11-46fb-9ab5-ba518abb68a0" CreationDate="2010-07-26T22:02:17.353" UserId="1229" Text="&lt;technique&gt;&lt;pasta&gt;&lt;microwave&gt;" />
  <row Id="6091" PostHistoryTypeId="5" PostId="3357" RevisionGUID="70059c8f-7843-47fe-9121-f4a44a6cf2a9" CreationDate="2010-07-26T22:04:26.853" UserId="344" Comment="deleted 37 characters in body" Text="Following [Steven Raichlen's recipe][1], we used skirt steak to make fajitas on Sunday. I found the meat particularly chewy/tough and rather unpleasant overall. What can we do to improve the experience?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.firecraft.com/product/beef-fajitas-recipe/bbq-recipes" />
  <row Id="6092" PostHistoryTypeId="5" PostId="3358" RevisionGUID="3347a9e5-6cd8-4bd2-a17f-d02a1021ed8d" CreationDate="2010-07-26T22:11:52.527" UserId="60" Comment="added 256 characters in body; added 106 characters in body" Text="_Genuine_ fajitas are made with skirt steak. The most important thing you can do when making fajitas is marinate appropriately. That recipe calls for a dismally short marination time (30 mins to an hour). When I make fajitas I marinate them a _minimum_ of 4 hours, though typically overnight. I usually use a combination of soy sauce, lime juice, garlic, olive oil and salt in a zip-loc bag.&#xD;&#xA;&#xD;&#xA;Another thing to be aware of is how you slice the meat. If you bought your fajita meat presliced from a good butcher, then chances are he cut it properly - against the grain. If it's a random supermarket butcher you may or may not have had it cut properly. If you cut the meat yourself, make sure you slice it across the grain, otherwise you'll be chewing some very tough long proteins.&#xD;&#xA;&#xD;&#xA;Also, as with any meat, don't overcook it. Medium rare is just fine for a skirt steak.&#xD;&#xA;&#xD;&#xA;Some people will substitute a flank steak for a skirt steak when making fajitas. Flank tends to be a little less tough, but not as flavorful. The above marination and cutting guidelines apply to flank steak as well.&#xD;&#xA;&#xD;&#xA;**Update** - I also notice that the recipe suggests 3-4 minutes per side for medium rare. This doesn't sound right to me if the grill is on high heat. Skirt and flank steaks are rather thin and 2 minutes per side on a _hot_ grill should be medium-rare.&#xD;&#xA;&#xD;&#xA;Also, make sure you let it rest. I usually rest any steak for 5 minutes, not 3 as the recipe suggests." />
  <row Id="6093" PostHistoryTypeId="2" PostId="3362" RevisionGUID="37065e8f-0795-41fa-b7af-9dc1ca1ff70a" CreationDate="2010-07-26T22:20:12.767" UserId="557" Text="You know, I'm right there with you on the sacrilege part, but nowadays I microwave pasta all the time. **You need to use a non-starchy pasta for this to work.** I use plain store-bought Barilla Plus because I love it anyway.  For fresh pasta, you could try a small experiment; I've never tried with freshly-made pasta.&#xD;&#xA;&#xD;&#xA;It takes less time than boiling on the stove for me because I do this:&#xD;&#xA;&#xD;&#xA; 1. Fill up the electric kettle with water and turn it on.&#xD;&#xA; 2. I use a 1/2 gallon Pyrex measuring cup as my &quot;pot&quot;, and I put an inch or so of water in that and pop it in the microwave for four minutes to warm it up.&#xD;&#xA; 3. When the water's boiling in the kettle and the oven timer expires, I take out the Pyrex container, add the pasta and a little oil and some salt (optionally a little vinegar), and then pour in the boiling water to cover by an inch or so.&#xD;&#xA; 4. Dumpling-like pasta (rotini or penne) take about 8:30 to cook on high (I've got I *think* an 1100 watt oven; experiment); spaghetti 5:30, thin spaghetti 4:30.&#xD;&#xA;&#xD;&#xA;I know it sounds like a horrible sin, but I started doing it when I needed to cook small portions of pasta for my kids.  I tried it myself, and realized that I could tell absolutely no difference from the results I got in my big pasta pot. When I need to boil a lot of pasta (like 2 14oz boxes) I still use the big pot of course, but a pound or less actually cooks up perfectly fine. My pasta cooker is enormous and takes a long time to come up to the boil.&#xD;&#xA;&#xD;&#xA;Now once I tried this (not thinking clearly, obviously) with some very starchy, fancy pasta, and it did  not work **at all**. But maybe because it's got so much extra protein, Barilla Plus comes out absolutely fine. (It's good for you too.)&#xD;&#xA;" />
  <row Id="6094" PostHistoryTypeId="2" PostId="3363" RevisionGUID="aa76d6e6-69c4-44bc-a25b-c3f216a46a48" CreationDate="2010-07-26T22:23:35.993" UserId="446" Text="All pasta needs to cook is hot water, it doesn't even have to be plentiful hot water at that. Kenji over at serious eats food lab just did an article about it. (link http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html) As your mircowave is very good at heating water it shouldn't be a strech to cook pasta in it.  I would say that i would try it a few times with some cheap store bought at first because all mircowaves vary in terms of wattage and eveness so the amount of time it will take to get the water correct will vary greatly one to the other.&#xD;&#xA;&#xD;&#xA;Also you are going to have make sure that there isn't any noodles uncovered as the microwave will turn them crunchy immedaitely.  You will also have to stir a few times over the course of the cook to make sure that you don't get clumps.&#xD;&#xA;&#xD;&#xA;Homemade pasta in particular needs very hot water to start so you will need to bring the water up to temp before adding the pasta." />
  <row Id="6095" PostHistoryTypeId="2" PostId="3364" RevisionGUID="0a0c4154-9e8e-412b-b4bb-5efa6d2ea34b" CreationDate="2010-07-26T22:40:25.120" UserId="485" Text="I have a packet of fresh tilapia filets from the grocer, and I'm planning to broil them with BBQ sauce. How long should they stay under the heat and how far should they be from the heating elements? &#xD;&#xA;&#xD;&#xA;My broiler is the &quot;under-the-oven&quot; kind which re-uses the gas flame that pre-heats the main oven.&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Edit:&lt;/b&gt; Are there any additional preparation steps I should be aware of? I'm a novice when it comes to cooking fish." />
  <row Id="6096" PostHistoryTypeId="1" PostId="3364" RevisionGUID="0a0c4154-9e8e-412b-b4bb-5efa6d2ea34b" CreationDate="2010-07-26T22:40:25.120" UserId="485" Text="How long should tilapia filets of normal thickness be broiled?" />
  <row Id="6097" PostHistoryTypeId="3" PostId="3364" RevisionGUID="0a0c4154-9e8e-412b-b4bb-5efa6d2ea34b" CreationDate="2010-07-26T22:40:25.120" UserId="485" Text="&lt;preparation&gt;&lt;fish&gt;" />
  <row Id="6098" PostHistoryTypeId="2" PostId="3365" RevisionGUID="41ece961-4aea-4532-84ed-213baf019580" CreationDate="2010-07-26T22:40:46.260" UserId="89" Text="How to achieve a constant browning and even cooking when you have a bunch of steaks that do not fit on the pan?&#xD;&#xA;&#xD;&#xA;What happens to me is that usually the first batch gets not brown enough, and the second and subsequent batches get browner (more than what I like.)&#xD;&#xA;&#xD;&#xA;What is the proper technique to have all the pieces cook about the same?" />
  <row Id="6099" PostHistoryTypeId="1" PostId="3365" RevisionGUID="41ece961-4aea-4532-84ed-213baf019580" CreationDate="2010-07-26T22:40:46.260" UserId="89" Text="Pan reutilization techniques" />
  <row Id="6100" PostHistoryTypeId="3" PostId="3365" RevisionGUID="41ece961-4aea-4532-84ed-213baf019580" CreationDate="2010-07-26T22:40:46.260" UserId="89" Text="&lt;technique&gt;&lt;frying&gt;&lt;pan&gt;" />
  <row Id="6101" PostHistoryTypeId="2" PostId="3366" RevisionGUID="0d365f1f-f649-4c7e-973b-225e3cb6ad2d" CreationDate="2010-07-26T23:00:35.543" UserId="403" Text="Don't crowd the pan; brown in small batches. It takes longer, but if you put too many steaks in the pan at once, the pan's temperature drops too low to brown your meat (and it steams rather than sears in the pan). " />
  <row Id="6102" PostHistoryTypeId="2" PostId="3367" RevisionGUID="57e1ccdc-946f-4a6b-8f04-924f7201f4bd" CreationDate="2010-07-26T23:02:51.593" UserId="1229" Text="When we make polenta, we use polenta leftovers for lunch, grilling them.  &#xD;&#xA;Are there any other uses for polenta leftovers?" />
  <row Id="6103" PostHistoryTypeId="1" PostId="3367" RevisionGUID="57e1ccdc-946f-4a6b-8f04-924f7201f4bd" CreationDate="2010-07-26T23:02:51.593" UserId="1229" Text="What can I use polenta left overs for?" />
  <row Id="6104" PostHistoryTypeId="3" PostId="3367" RevisionGUID="57e1ccdc-946f-4a6b-8f04-924f7201f4bd" CreationDate="2010-07-26T23:02:51.593" UserId="1229" Text="&lt;culinary-uses&gt;&lt;polenta&gt;" />
  <row Id="6105" PostHistoryTypeId="6" PostId="3224" RevisionGUID="6a18e1a7-e990-49f0-85ba-3e79c881140a" CreationDate="2010-07-26T23:03:53.997" UserId="1229" Comment="added a tag" Text="&lt;preparation&gt;&lt;sauce&gt;&lt;culinary-uses&gt;&lt;mascarpone&gt;" />
  <row Id="6106" PostHistoryTypeId="2" PostId="3368" RevisionGUID="acfe1c0d-763a-41a5-9b8d-5fbbbe9bb952" CreationDate="2010-07-26T23:05:09.827" UserId="446" Text="It sounds like you are adding meat to the pan before it comes fully to temp, which is why your first batch is coming out unbrowned, and you are additionally cooking the steaks to completion in the pan which is why you have too much browning on the second and subsequent batches. &#xD;&#xA;&#xD;&#xA;The way to solve this is make sure that your pan is hot for the first batch.  I normally throw the pan that i'm going to be searing in on the fire about five to ten minutes before I start to cook but you might need to adjust that time based on type of stove and how quickly it heats. The trick to steaks after that is to sear in the pan and finish in the oven.  This lets you control the darkness of the sear independantly of the doneness of the meat.  It is critical that you let the pan come back to temp before starting your next piece of meat. Once you have gotten the desired sear on the meat, bring to desired doneness in a 350 degree oven.&#xD;&#xA;&#xD;&#xA;Let rest for at least five minutes to allow the steaks to reabsorb the juices." />
  <row Id="6107" PostHistoryTypeId="2" PostId="3369" RevisionGUID="b571c4ca-df7e-4493-9293-19d522a50432" CreationDate="2010-07-26T23:14:11.233" UserId="1229" Text="I discovered tilapia, and started to like it. Could I use tilapia for recipes that require sole?" />
  <row Id="6108" PostHistoryTypeId="1" PostId="3369" RevisionGUID="b571c4ca-df7e-4493-9293-19d522a50432" CreationDate="2010-07-26T23:14:11.233" UserId="1229" Text="Can tilapia replace sole?" />
  <row Id="6109" PostHistoryTypeId="3" PostId="3369" RevisionGUID="b571c4ca-df7e-4493-9293-19d522a50432" CreationDate="2010-07-26T23:14:11.233" UserId="1229" Text="&lt;substitutions&gt;&lt;fish&gt;&lt;tilapia&gt;" />
  <row Id="6110" PostHistoryTypeId="2" PostId="3370" RevisionGUID="14639286-abfb-410e-a492-9c0e762dabf8" CreationDate="2010-07-26T23:15:06.987" UserId="215" Text="Another thing you can do is add a little oil to the pan and wait for it to barely smoke.  Not sure if you want to use oil for searing your steaks, but I do and this technique usually yields great results.&#xD;&#xA;&#xD;&#xA;I noticed also that using a stainless pan is a bit more difficult because it gets hotter faster.  Try searing your steaks in a cast iron pan.  I have found this is a great way to get a good crispy, yummy sear and also you can toss the pan in the oven for a few to finish the meat." />
  <row Id="6111" PostHistoryTypeId="4" PostId="3367" RevisionGUID="997be7a3-de93-417d-9d34-734bf1cba5de" CreationDate="2010-07-26T23:15:12.073" UserId="1229" Comment="fixed a typo" Text="What can I use polenta leftovers for?" />
  <row Id="6112" PostHistoryTypeId="2" PostId="3371" RevisionGUID="3b8d4256-f358-4c53-bb8f-f68a1f9555d3" CreationDate="2010-07-26T23:19:28.353" UserId="215" Text="These answers have touched on your solution.  An even layer of oil is good because you wont let the edges touch the hot pan, where the oil is shallow.  But also, another thing you can try is to cook the pot-stickers from non-frozen and/or bake them for a few minute and then fry.&#xD;&#xA;&#xD;&#xA;If you choose to keep your current procedure, when the oil ripples, grab the pan handle (with a hot pad) and shake gently back and forth to evenly distribute the oil.  This often gets rid of the ripples and allows for even depths.  I would recommend experimenting with different techniques, though, like thawing first and/or baking or nuking for a few minutes before frying.&#xD;&#xA;&#xD;&#xA;How are these pot-stickers made?  From scratch or from a bag?  If there are instructions, what are they?" />
  <row Id="6113" PostHistoryTypeId="2" PostId="3372" RevisionGUID="101acbc0-8bee-4298-b634-3f63772a4ce1" CreationDate="2010-07-26T23:26:53.490" UserId="446" Text="Broiling fish is extremely easy, although I would recommend saucing the fish after it is cooked as your BBQ sauce will most likely burn under the heat from the broiler.  Your food should be about 8 to 12 inches away form the heat source, but most under oven broilers have a fixed height away from the flame.  You need to make sure that your fish is fully scaled before cooking and you should season it with salt and pepper as well.  Lay the fish on a pan, making sure that you lay it skin side down and that there is room on each side of each piece.  Turn on your flame and slide the fish under the broiler, remove when the fish is flaky, white and lightly browned on top. If you are unsure if it is done, take a fork and twist it in the flesh of the fish and it should flake away fully white, it's done.&#xD;&#xA;&#xD;&#xA;Then add your sauce and serve.&#xD;&#xA;&#xD;&#xA;Additionally, BBQ sauce will mostly overpower the flavor of your tilapia, you might find that whipping up a butter sauce or a white wine sauce will suit you better.  Also, alot of fish does well with just a little salt, pepper, and lemon juice." />
  <row Id="6114" PostHistoryTypeId="2" PostId="3373" RevisionGUID="bbef76f7-943d-4d04-bed7-f631a5f7ceb1" CreationDate="2010-07-26T23:27:54.003" UserId="1429" Text="I'm trying several pizza crust recipes at an altitude of 4,500' (about 1500 meters).  All of the recipes I have are presumably for sea level, and the results are as expected - too much yeast for this altitude causes the dough to over-rise and then collapse.  Can anyone suggest how much to reduce the yeast at this altitude - 30%, 40%, 50%, more?" />
  <row Id="6115" PostHistoryTypeId="1" PostId="3373" RevisionGUID="bbef76f7-943d-4d04-bed7-f631a5f7ceb1" CreationDate="2010-07-26T23:27:54.003" UserId="1429" Text="High altitude pizza crust - how to adjust yeast?" />
  <row Id="6116" PostHistoryTypeId="3" PostId="3373" RevisionGUID="bbef76f7-943d-4d04-bed7-f631a5f7ceb1" CreationDate="2010-07-26T23:27:54.003" UserId="1429" Text="&lt;pizza&gt;&lt;high-altitude&gt;" />
  <row Id="6117" PostHistoryTypeId="2" PostId="3374" RevisionGUID="76812ab3-6dd8-464d-b23e-7a7d3ce496cb" CreationDate="2010-07-26T23:29:53.907" UserId="246" Text="I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: &#xD;&#xA;&#xD;&#xA;* Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking.  Take your limitations in account when organizing your kitchen.  For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets.&#xD;&#xA;&#xD;&#xA;* Purchased pre-chopped veggies &#xD;&#xA;&#xD;&#xA;* Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible.  This will limit clean up.&#xD;&#xA;&#xD;&#xA;* Try sitting as much as possible while cooking. Here is a stool that rolls around [rolls around][1].&#xD;&#xA;&#xD;&#xA;* As eluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy.&#xD;&#xA;&#xD;&#xA;* Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove.  While the cook times may be similar, you can take a load off if you are primarily using the oven. &#xD;&#xA;&#xD;&#xA;* Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer. I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken. &#xD;&#xA;&#xD;&#xA;* Finally, here is a resource for quick recipes: [allrecipes][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.shopgetorganized.com/item/roll_about_stool/20677&#xD;&#xA;  [2]: http://allrecipes.com/Recipes/Everyday-Cooking/Quick-and-Easy/Main.aspx" />
  <row Id="6118" PostHistoryTypeId="2" PostId="3375" RevisionGUID="c84438b3-3921-48a6-8761-0dfd278717c4" CreationDate="2010-07-26T23:50:01.470" UserId="557" Text="I don't think that reducing the yeast is going to help much. Remember that the yeast is going to reproduce in your dough anyway.&#xD;&#xA;&#xD;&#xA;Try rising in a cooler location, even the refrigerator. It'll make your bread better anyway. Start with ice-cold water when you prepare the dough, and then keep it cold overnight. After that, bring it out to room temperature in the morning and let it work from there. Keep an eye on it &amp;mdash; don't rely on the clock to tell you when to punch it down for a second rise.&#xD;&#xA;" />
  <row Id="6119" PostHistoryTypeId="2" PostId="3376" RevisionGUID="2e11b56b-e804-47d0-acc6-d525fdfaa72d" CreationDate="2010-07-27T00:03:40.333" UserId="1229" Text="You can slice it thin, cut it into pieces, dip into flour and fry it in oil or butter according to your preference.  Or use it as a base for something with a sauce like chicken cacciatore.  Enjoy!" />
  <row Id="6120" PostHistoryTypeId="2" PostId="3377" RevisionGUID="ef2ecbb2-1d30-4a42-bc4e-079c83ee7372" CreationDate="2010-07-27T00:17:43.143" UserId="839" Text="What should I look for when I'm buying corn on the cob? We have a lot of roadside corn stands where we live, and I'm never sure how to pick the best ears. " />
  <row Id="6121" PostHistoryTypeId="1" PostId="3377" RevisionGUID="ef2ecbb2-1d30-4a42-bc4e-079c83ee7372" CreationDate="2010-07-27T00:17:43.143" UserId="839" Text="How should I choose corn? " />
  <row Id="6122" PostHistoryTypeId="3" PostId="3377" RevisionGUID="ef2ecbb2-1d30-4a42-bc4e-079c83ee7372" CreationDate="2010-07-27T00:17:43.143" UserId="839" Text="&lt;fresh&gt;&lt;corn&gt;&lt;produce&gt;" />
  <row Id="6123" PostHistoryTypeId="2" PostId="3378" RevisionGUID="da6f60ec-fb62-4d35-bf10-f868957f15de" CreationDate="2010-07-27T00:20:16.807" UserId="1092" Text="At some Chinese restaurants, I've had beef dishes where the meat was unusually tender.  It also has a somewhat unusual texture, which is hard to describe.  I understand that this is a result of using baking soda to tenderize the meat.&#xD;&#xA;&#xD;&#xA;How should one use baking soda to tenderize meat?  And can the technique be applied to other tough meats like chicken or pork?" />
  <row Id="6124" PostHistoryTypeId="1" PostId="3378" RevisionGUID="da6f60ec-fb62-4d35-bf10-f868957f15de" CreationDate="2010-07-27T00:20:16.807" UserId="1092" Text="How should baking soda be used to tenderize meat?" />
  <row Id="6125" PostHistoryTypeId="3" PostId="3378" RevisionGUID="da6f60ec-fb62-4d35-bf10-f868957f15de" CreationDate="2010-07-27T00:20:16.807" UserId="1092" Text="&lt;meat&gt;&lt;baking-soda&gt;" />
  <row Id="6126" PostHistoryTypeId="5" PostId="3374" RevisionGUID="8297e27b-ca5f-4a93-9128-b3572fcf4857" CreationDate="2010-07-27T00:25:11.117" UserId="246" Comment="corrected spelling" Text="I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: &#xD;&#xA;&#xD;&#xA;* Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking.  Take your limitations in account when organizing your kitchen.  For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets.&#xD;&#xA;&#xD;&#xA;* Purchased pre-chopped veggies &#xD;&#xA;&#xD;&#xA;* Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible.  This will limit clean up.&#xD;&#xA;&#xD;&#xA;* Try sitting as much as possible while cooking. Here is a stool that rolls around [rolls around][1].&#xD;&#xA;&#xD;&#xA;* As aluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy.&#xD;&#xA;&#xD;&#xA;* Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove.  While the cook times may be similar, you can take a load off if you are primarily using the oven. &#xD;&#xA;&#xD;&#xA;* Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer. I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken. &#xD;&#xA;&#xD;&#xA;* Finally, here is a resource for quick recipes: [allrecipes][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.shopgetorganized.com/item/roll_about_stool/20677&#xD;&#xA;  [2]: http://allrecipes.com/Recipes/Everyday-Cooking/Quick-and-Easy/Main.aspx" />
  <row Id="6127" PostHistoryTypeId="2" PostId="3379" RevisionGUID="74b4776b-86e9-4a41-b95d-45e9f2538053" CreationDate="2010-07-27T00:26:12.753" UserId="403" Text="A ripe corn husk is moist and green with a moist silk top (and the silk under the husk will cling to the corn). " />
  <row Id="6128" PostHistoryTypeId="5" PostId="3374" RevisionGUID="691af3ea-5cdf-462c-aa5b-829df7cced37" CreationDate="2010-07-27T00:35:45.590" UserId="246" Comment="deleted 10 characters in body" Text="I also have neurological disorders that cause symptoms similar to chronic fatigue. Here are a few tricks that have helped me with cooking dinner: &#xD;&#xA;&#xD;&#xA;* Make sure your kitchen is set up in an efficient organized way. Keeping your kitchen well organized is key to reducing the time you spend cooking.  Take your limitations into account when organizing your kitchen.  For instance, if bending down flares up your symptoms, keep the items you use the least in the lower cabinets.&#xD;&#xA;&#xD;&#xA;* Purchased pre-chopped veggies &#xD;&#xA;&#xD;&#xA;* Use tin foil / parchment paper on cookie sheets and casserole dishes as much as possible.  This will limit clean up.&#xD;&#xA;&#xD;&#xA;* Try sitting as much as possible while cooking. Here is a stool that [rolls around][1].&#xD;&#xA;&#xD;&#xA;* As alluded to in other responses, try recipes that allow you to prepare much of the meal ahead of time - while you have more energy.&#xD;&#xA;&#xD;&#xA;* Look for recipes where the majority or all of the cooking is in the oven as opposed to over the stove.  While the cook times may be similar, you can take a load off if you are primarily using the oven. &#xD;&#xA;&#xD;&#xA;* Once every 3 months I cook up (in the oven) and shred a 'big buy' of chicken and store it in the freezer. I use the cooked meat for risottos, soups, pasta dishes that call for cooked chicken. &#xD;&#xA;&#xD;&#xA;* Finally, here is a resource for quick recipes: [allrecipes][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.shopgetorganized.com/item/roll_about_stool/20677&#xD;&#xA;  [2]: http://allrecipes.com/Recipes/Everyday-Cooking/Quick-and-Easy/Main.aspx" />
  <row Id="6129" PostHistoryTypeId="5" PostId="3335" RevisionGUID="f536d302-06c6-493a-bdda-5b01e2f263ed" CreationDate="2010-07-27T00:37:07.333" UserId="183" Comment="fixed the broken links" Text="Lavender goes well with apples, bitter citrus fruits, honey, basil, and coriander.  If you buy it instead of growing it, be sure it is food grade, since ornamental growers tend to spray lavender with pesticides.&#xD;&#xA;&#xD;&#xA;Some dishes using [herbes de Provence][1] assume that you are using a mixture containing lavender, so searching for _herbes de Provence_ should also help find recipes.  A simple thing to start out with may be [lavender lemonade][2]    &#xD;&#xA;&#xD;&#xA;The [TGRWRT blog event][3] asked readers to combine lavender and apples in a dish. The results of the TGRWT event contain several new recipes that use lavender, some sweet, some savory.  I participated in the event, but later modified a recipe from the very talented Witt Sedgwick to create an [apple lavender risotto][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[3]: http://www.vanielje.com/blog/2007/10/06/tgrwt-6-roundup-part-2&#xD;&#xA;[4]: http://www.flavoralchemy.com/journal/apple-lavender-risotto.html&#xD;&#xA;[2]: http://andreasrecipes.com/2010/05/27/strawberry-lavender-lemonade/&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Herbes_de_Provence" />
  <row Id="6130" PostHistoryTypeId="5" PostId="3379" RevisionGUID="9165b1f2-7aa1-4370-a2c7-174e88b35618" CreationDate="2010-07-27T00:41:21.520" UserId="403" Comment="added 296 characters in body" Text="A very fresh, ripe ear of corn will have a moist, green, unblemished husk; when peeled back, its silk will also moist and clinging to the kernels. In the store, you may find that an ear of corn will have a slightly dried out husk, but if it's still green and the kernels look plump when the husk is pulled back, that ear's fine. Ignore any husks that are very dry with rotten-looking, off-smelling silk tops." />
  <row Id="6131" PostHistoryTypeId="2" PostId="3380" RevisionGUID="2a8e07c2-7959-4ec7-9c0f-d6391cc696cc" CreationDate="2010-07-27T00:44:09.893" UserId="1319" Text="I use it when grilling pork chops or steaks. Just cut 4-5 sprigs per chop, and drop it on top when you add the meat to the grill. it will burn up as the meat cooks, but it imparts a nice subtle flavor to the meat." />
  <row Id="6132" PostHistoryTypeId="2" PostId="3381" RevisionGUID="d5ee7970-6594-4347-9382-c4c882575803" CreationDate="2010-07-27T00:54:52.290" UserId="1229" Text="This is a recipe for a quick &quot;tiramisù&quot;. It can be used to serve cookies, or fruits.  &#xD;&#xA;It requires mascarpone cheese, 2 eggs, and cocoa powder (optional).&#xD;&#xA;&#xD;&#xA; - Whip the egg white.&#xD;&#xA; - Incorporate the mascarpone cheese into the yoke and mix.&#xD;&#xA; - Incorporate the egg white, and mix.&#xD;&#xA; - Add cocoa powder.&#xD;&#xA;&#xD;&#xA;Leave in refrigerator before to use it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6133" PostHistoryTypeId="6" PostId="3378" RevisionGUID="c37b5c6b-db9a-4938-a5cb-812390b10ebf" CreationDate="2010-07-27T00:56:12.460" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;baking-soda&gt;" />
  <row Id="6134" PostHistoryTypeId="2" PostId="3382" RevisionGUID="c59b37fd-440e-4623-8dae-fe54d832de8a" CreationDate="2010-07-27T00:58:56.727" UserId="183" Text="I sometimes get the individually frozen potstickers and I use the inverse procedure.  I fry each one in medium heat until you get the brown bottoms and then I add the water (or stock) to the pan.&#xD;&#xA;&#xD;&#xA;[Food likes to stick to metal][1], that is why cast iron pans need to be seasoned.  In stainless steel the oil is supposed to get into all the microscopic crevices in the pan, but this does not always happen.&#xD;&#xA;&#xD;&#xA;[1]: http://www.edinformatics.com/math_science/science_of_cooking/why_food_sticks.htm" />
  <row Id="6136" PostHistoryTypeId="2" PostId="3383" RevisionGUID="89ceced8-2169-4407-a947-1c6a033c5e5f" CreationDate="2010-07-27T01:14:59.520" UserId="1229" Text="If beef steak needs to sit outside the refrigerator before cooking, is the same true of tuna steak?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="6137" PostHistoryTypeId="1" PostId="3383" RevisionGUID="89ceced8-2169-4407-a947-1c6a033c5e5f" CreationDate="2010-07-27T01:14:59.520" UserId="1229" Text="Should tuna steaks sit out before cooking?" />
  <row Id="6138" PostHistoryTypeId="3" PostId="3383" RevisionGUID="89ceced8-2169-4407-a947-1c6a033c5e5f" CreationDate="2010-07-27T01:14:59.520" UserId="1229" Text="&lt;technique&gt;&lt;cooking&gt;&lt;tuna&gt;" />
  <row Id="6139" PostHistoryTypeId="2" PostId="3384" RevisionGUID="9b7c94fe-0fbe-4198-b3a8-0c088694d456" CreationDate="2010-07-27T01:15:31.017" UserId="426" Text="Sugar fermentation occurs more quickly at high altitude so you need to cut back on the time that you're allowing the dough to rise.  &#xD;&#xA;&#xD;&#xA;Salt controls the action of the yeast so you might be able to increase it slightly since you're talking about pizza crust and not a sweet yeast dough.&#xD;&#xA;&#xD;&#xA;Are you using all-purpose flour?  If so, try bread flour.  The higher gluten content of bread flour typically requires a longer amount of time for rising due to the extra gluten that needs to stretch and expand.  Additionally, it will be a stronger dough even when it is expanded. " />
  <row Id="6140" PostHistoryTypeId="2" PostId="3385" RevisionGUID="11c96d9d-1065-4d7e-8b6a-4db310eb4f3e" CreationDate="2010-07-27T01:19:30.973" UserId="183" Text="Add the baking soda to the cut meat and then wash it off.  Measure about a teaspoon in your palm and then sprinkle it over the thinly sliced meat from high up.  This way you get a thin layer over all the meat.  Wash after some time (you can do it overnight).  There is an [eHow][1] that you may follow&#xD;&#xA;&#xD;&#xA;The baking soda will work like other meat tenderizers, by denaturing the proteins on the surface of the meat, so it should work on pork or chicken as long as the baking soda is on the meat (and not the skin or fat).  The tenderizers penetrate the meat very slowly, millimeters per day at refrigerator temperatures, faster at cooking temperatures, so in practice it will only work on thin slices.  If you use thicker pieces, you will still change the texture of the outside of the meat.&#xD;&#xA;&#xD;&#xA;If you use the baking soda straight into the dish in the same proportion (some people like it this way), adjust your salt accordingly, as the baking soda will make the dish salty.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ehow.com/how_5560702_tenderize-meat-baking-soda.html" />
  <row Id="6141" PostHistoryTypeId="2" PostId="3386" RevisionGUID="4a7a669c-d8ac-4ea7-9433-04d6bab96928" CreationDate="2010-07-27T01:25:59.070" UserId="403" Text="A friend recently gave me a small jar of asafoetida without telling me how to use it (or that it smelled horrible). In my googling, all I've been able to find out so far is that it's the dried sap of a Middle Eastern herb, used as a natural remedy, should be stored in a tightly sealed container due to its strong scent, and should be used &quot;sparingly.&quot; I'm interested in knowing more specifically how I might use it in cooking (and if its flavor is better than its scent)." />
  <row Id="6142" PostHistoryTypeId="1" PostId="3386" RevisionGUID="4a7a669c-d8ac-4ea7-9433-04d6bab96928" CreationDate="2010-07-27T01:25:59.070" UserId="403" Text="In what kinds of dishes is asafoetida traditionally used?" />
  <row Id="6143" PostHistoryTypeId="3" PostId="3386" RevisionGUID="4a7a669c-d8ac-4ea7-9433-04d6bab96928" CreationDate="2010-07-27T01:25:59.070" UserId="403" Text="&lt;herbs&gt;" />
  <row Id="6144" PostHistoryTypeId="13" PostId="3303" RevisionGUID="a1670c29-2825-400f-af46-701aad6bcda8" CreationDate="2010-07-27T01:39:18.727" UserId="403" Text="[{&quot;Id&quot;:403,&quot;DisplayName&quot;:&quot;Iuls&quot;}]" />
  <row Id="6145" PostHistoryTypeId="5" PostId="3303" RevisionGUID="1e46d234-1db6-4e9a-b978-4cf2d3b8c7a5" CreationDate="2010-07-27T01:40:51.890" UserId="403" Comment="deleted 89 characters in body" Text="A note of caution: If you didn't plant the lavender in your garden and consequently don't know if it's been treated with pesticides, you shouldn't use it in your baking and cooking. I use lavender in herb crusts on meat, in baking a variety of breads and cookies, and in jellies and sorbets. It's also delicious in some tea blends (from which I make ices in the summer). If you google &quot;culinary use of lavender,&quot; you'll find all manner of recipe suggestions." />
  <row Id="6146" PostHistoryTypeId="2" PostId="3387" RevisionGUID="703c13be-85c6-409c-8b6f-0015930ff094" CreationDate="2010-07-27T01:49:03.133" UserId="177" Text="I would like to make individual containers of Jello with fruit pieces, but the fruit always sinks to the bottom,is there a way to prevent this?" />
  <row Id="6147" PostHistoryTypeId="1" PostId="3387" RevisionGUID="703c13be-85c6-409c-8b6f-0015930ff094" CreationDate="2010-07-27T01:49:03.133" UserId="177" Text="How do you prepare Jello with fruit pieces?" />
  <row Id="6148" PostHistoryTypeId="3" PostId="3387" RevisionGUID="703c13be-85c6-409c-8b6f-0015930ff094" CreationDate="2010-07-27T01:49:03.133" UserId="177" Text="&lt;jello&gt;" />
  <row Id="6149" PostHistoryTypeId="2" PostId="3388" RevisionGUID="b7c6ac34-66d1-4dbd-bbee-156b456bafd8" CreationDate="2010-07-27T01:55:52.917" UserId="67" Text="The only trick I know is to let it start to firm up before mixing in the fruit.  You can pour a layer, let it slightly firm up (it'll be kinda a thick goo), add the fruit and the rest of the mix.&#xD;&#xA;&#xD;&#xA;... but you don't want to let it set up completely; then you'll just have two layers that haven't bonded well with fruit stuck in there.&#xD;&#xA;&#xD;&#xA;Exact time for it to gel depends on what temperature you're resting it, and the size of the container you're chilling it in (mostly it's a matter of surface to mass ratio)" />
  <row Id="6150" PostHistoryTypeId="2" PostId="3389" RevisionGUID="6810170d-5a16-4115-81bf-845b7e35a716" CreationDate="2010-07-27T02:40:24.353" UserId="1372" Text="slice it, top it with a little tomato sauce or tomato slices, basil and mozzarella, toss into the oven for a few minutes until its warmed and the cheese is melty (or nuke it). Maybe add a slice of pepperoni." />
  <row Id="6151" PostHistoryTypeId="2" PostId="3390" RevisionGUID="e67ebdbd-96e4-4ae2-bb73-281adecee1d6" CreationDate="2010-07-27T02:42:38.903" UserId="649" Text="Microwave is fastest. It doesn't match the tender skin you get from wrapped in foil and stuck on a grill, but it's convenient enough I still use it most of the time." />
  <row Id="6152" PostHistoryTypeId="2" PostId="3391" RevisionGUID="1e0365b2-dca9-43c2-a881-ed16fbce311d" CreationDate="2010-07-27T02:47:49.420" UserId="649" Text="I've never used it. I tried googling &quot;asafoetida recipe&quot; and found this page. http://health.learninginfo.org/herbs/asafoetida.htm&#xD;&#xA;It suggests sauteing a pinch in oil for an aroma similar to garlic or onion." />
  <row Id="6153" PostHistoryTypeId="2" PostId="3392" RevisionGUID="20f7d152-88a5-422f-bfaa-4cafba72c8ea" CreationDate="2010-07-27T02:50:29.930" UserId="19" Text="You'll need two boxes of Jello.&#xD;&#xA;&#xD;&#xA; 1. Make the first box.&#xD;&#xA; 2. Fill up your glasses half way and put them in the refrigerator to start solidifying&#xD;&#xA;    * Added bonus: Tilt the glasses in the fridge&#xD;&#xA; 3. Put your fruit in&#xD;&#xA; 4. Make the second box, use it to fill up the glasses to the top&#xD;&#xA;    * Bonus: Use different colors of Jello!" />
  <row Id="6154" PostHistoryTypeId="2" PostId="3393" RevisionGUID="3c78d405-08e1-40fb-bd6a-c35d8da13c3c" CreationDate="2010-07-27T02:51:35.730" UserId="1415" Text="the Serious Eats blog had an article about asafoetida recently -- it also goes by the name &quot;hing&quot; (not sure if you ran across that in your googling).&#xD;&#xA;&#xD;&#xA;the article is interesting (so are the comments), and offers some ways to use it:&#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/2010/06/spice-hunting-asafoetida-hing.html" />
  <row Id="6155" PostHistoryTypeId="2" PostId="3394" RevisionGUID="7b55c4fd-cf21-4b9d-9cfe-d974e7b42945" CreationDate="2010-07-27T02:53:08.580" UserId="649" Text="The same logic applies. The smaller the temperature difference between uncooked and cooked, the easier it will be to get an even amount of cooking all the way through. Especially with a fast method of cooking like broiling." />
  <row Id="6156" PostHistoryTypeId="5" PostId="3303" RevisionGUID="6fa79e97-2c3e-48e3-8d8a-98e639ba081b" CreationDate="2010-07-27T02:55:14.693" UserId="403" Comment="deleted 87 characters in body" Text="A note of caution: If you didn't plant the lavender in your garden and consequently don't know if it's been treated with pesticides, you shouldn't use it in your baking and cooking. I use lavender in herb crusts on meat, in baking a variety of breads and cookies, and in jellies and sorbets. It's also delicious in some tea blends (from which I make ices in the summer). " />
  <row Id="6157" PostHistoryTypeId="2" PostId="3395" RevisionGUID="f3981c24-6bbc-4626-8f21-e15f82ae6080" CreationDate="2010-07-27T02:56:46.670" UserId="19" Text="The common rule of thumb I've heard for cooking fish is 10 minutes per inch of thickness." />
  <row Id="6158" PostHistoryTypeId="2" PostId="3396" RevisionGUID="d0e6146a-19e3-45dc-a6eb-485942735ec3" CreationDate="2010-07-27T03:19:15.140" UserId="1229" Text="Don't want to mention the company, but they have a product that is pure powdered vanilla (contains , maltodextrin whatever that is).  They say it prevents melted chocolate from seizing.  Does that sound right?  &#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="6159" PostHistoryTypeId="1" PostId="3396" RevisionGUID="d0e6146a-19e3-45dc-a6eb-485942735ec3" CreationDate="2010-07-27T03:19:15.140" UserId="1229" Text="Does vanilla powder really prevent melted chocolate from seizing?" />
  <row Id="6160" PostHistoryTypeId="3" PostId="3396" RevisionGUID="d0e6146a-19e3-45dc-a6eb-485942735ec3" CreationDate="2010-07-27T03:19:15.140" UserId="1229" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;&lt;melting&gt;" />
  <row Id="6161" PostHistoryTypeId="2" PostId="3397" RevisionGUID="f0e2ab12-f26e-4ab7-b3e4-f3382c8ea048" CreationDate="2010-07-27T03:21:09.387" UserId="688" Text="Other than differing in origin (Italian (amaretti) and France (Macaron)), what is the difference between these two biscuits?" />
  <row Id="6162" PostHistoryTypeId="1" PostId="3397" RevisionGUID="f0e2ab12-f26e-4ab7-b3e4-f3382c8ea048" CreationDate="2010-07-27T03:21:09.387" UserId="688" Text="What is the difference between a macaron and an amaretti biscuit?" />
  <row Id="6163" PostHistoryTypeId="3" PostId="3397" RevisionGUID="f0e2ab12-f26e-4ab7-b3e4-f3382c8ea048" CreationDate="2010-07-27T03:21:09.387" UserId="688" Text="&lt;biscuits&gt;&lt;food-differences&gt;" />
  <row Id="6164" PostHistoryTypeId="2" PostId="3398" RevisionGUID="9fc52dc3-af2b-417c-bb6a-309bdb6e1e06" CreationDate="2010-07-27T03:33:09.390" UserId="557" Text="Here's a whole website with recipes involving hing: http://www.manjulaskitchen.com/&#xD;&#xA;&#xD;&#xA;It's very common in Ayurvedic cookery, which discourages/disallows onions and garlic and other alliums." />
  <row Id="6165" PostHistoryTypeId="2" PostId="3399" RevisionGUID="491579c2-73d5-4734-ba53-35b5eb864d0b" CreationDate="2010-07-27T04:12:32.650" UserId="1393" Text="It is used extensively in Indian cooking. I have one book, [Lord Krishna's Cuisine][1] that calls for it in virtually every recipe, and each time reminds you to cut the amount down by 3/4's if you can't find Yellow Cobra brand. It does indeed have a flavor someone reminiscent of aged garlic. It is thought to have medicinal value as well (see the wikipedia article for details).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/cnPipp" />
  <row Id="6166" PostHistoryTypeId="2" PostId="3400" RevisionGUID="886e2c7b-fdc8-4264-adb8-de6fa2883be2" CreationDate="2010-07-27T04:17:01.273" UserId="1393" Text="I'm not familiar with the anti-seize property, but I can tell you what (tapioca) maltodextrin is. It is a modified food starch with the amazing property that it thickens fat instead of water-based liquids. If you have ever eaten at a restaurant that does the molecular-gastronomy schtick and had a powdered olive oil or [coconut oil][1], e.g., that is how it is made.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/05/experimenting-with-tapioca-maltodextrin-recipe.html" />
  <row Id="6167" PostHistoryTypeId="2" PostId="3401" RevisionGUID="4c86b209-0044-4772-9885-2927b2f1ca01" CreationDate="2010-07-27T04:22:49.333" UserId="1393" Text="Having pan-fried about a zillion pounds of tofu in my life, I can help you out here. Kevin is on the right track with getting the water out, but you don't need to get it out of the whole thickness of the bean curd, just the surface, so that it will brown and get crisp. Here's how I do it, works every time:&#xD;&#xA;&#xD;&#xA;(1) Cut the tofu into the desired shape - cubes, slabs, rectangles, triangles... the best thickness is about 3/8&quot;.&#xD;&#xA;(2) Preheat a [big cast iron skillet][1] to scorching hot.&#xD;&#xA;(4) Just before you are ready to fry, pat the tofu dry with paper towels.&#xD;&#xA;(5) Pour a pretty generous amount of a purified oil in the skillet (one with a high smoke point), say 3-4 tablespoons.&#xD;&#xA;(6) Carefully add the tofu in a single layer.&#xD;&#xA;(7) Fry for a couple minutes until well browned on one side, then flip and cook the other side.&#xD;&#xA;&#xD;&#xA;This works way better than dumping in a double-layer of tofu and stirring, hoping it will brown. If you are making a stir-fry, you may need to cook 2 or more batches of tofu, reserve it to the side, then put it back in after the vegetables are cooked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/11/my-skillet.html" />
  <row Id="6168" PostHistoryTypeId="2" PostId="3402" RevisionGUID="052e6214-4669-43a1-94c1-7a3985afd6b2" CreationDate="2010-07-27T04:28:53.243" UserId="426" Text="I just reviewed the Nielsen Massey website and under their FAQ's they suggest that vanilla powder be used for &quot;liquid sensitive products&quot;.  The powdered nature of the vanilla would allow you to add it to melted chocolate without causing the melted chocolate to seize up.  While vanilla has a unique and characteristic flavor of its own, it also helps to heighten and intensify other flavors, chocolate being one of them.&#xD;&#xA;&#xD;&#xA;When chocolate seizes the emulsion of cocoa butter and cocoa powder has been interrupted  by the introduction of a small amount of moisture. You either need to keep all liquids out of melted chocolate or add in a significant amount.&#xD;&#xA;&#xD;&#xA;So...it only prevents it from seizing if you were going to be adding vanilla in extract form but no other liquids.  It would not be something you add as a preventative measure.&#xD;&#xA;  &#xD;&#xA;Prevent the seizing through proper procedures in the first place:&#xD;&#xA;&#xD;&#xA; - Do not allow water in the water bath to touch bottom of the bowl that you're melting chocolate in.&#xD;&#xA; - The steam produced by the water is what's doing the melting so as long as wafts of steam are rising from the surface it's hot enough.  The water doesn't even need to be simmering - cocoa butter starts to melt around 83-85 degrees F.&#xD;&#xA; - Make sure all utensils are dry so water droplets aren't introduced&#xD;&#xA; - Make sure the bowl you're using is large enough for the edges to flare out beyond the edge of the pot.  If the edges just meet the edge of the pot then steam will condense on the edge and get into the chocolate causing it to seize." />
  <row Id="6169" PostHistoryTypeId="2" PostId="3403" RevisionGUID="27382211-009f-457b-b9e3-b969196159f5" CreationDate="2010-07-27T04:35:34.190" UserId="426" Text="Yes, the flavor and texture are a bit different but from a technical perspective it would work.  &#xD;&#xA;&#xD;&#xA;Fillets of sole are typically a bit thinner and more flexible than tilapia so if it's a recipe where the sole is to be wrapped into a paupiette (rolled package) the tilapia would have to be shaped differently (such as layer the filling on top of the tilapia fillet instead of wrapping it, or sandwich the filling between two smaller pieces of tilapia.)&#xD;&#xA;&#xD;&#xA;Besides the fact that you like Tilapia, the other benefit is that it's less expensive than sole." />
  <row Id="6170" PostHistoryTypeId="2" PostId="3404" RevisionGUID="4cd2f16c-fa17-4d09-bc38-62d1d38a8b66" CreationDate="2010-07-27T04:41:04.683" UserId="426" Text="According to [this article][1] the main difference is that French macaroons are usually sandwiched together and enjoyed alone while amaretti (pre-cursor to French macaroons) are used both as a cookie and often as an ingredient.  Both are prepared from almond paste and meringue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thenibble.com/reviews/main/cookies/cookies2/history-of-macaroons.asp" />
  <row Id="6171" PostHistoryTypeId="2" PostId="3405" RevisionGUID="b7ec3b70-351e-4f32-9f93-a3f7371edc9c" CreationDate="2010-07-27T05:05:55.740" UserId="1434" Text="The [International Olive Council (IOC)][1] and the [United States Department of Agriculture (USDA)][2] have standards for what constitutes &quot;Extra Virgin&quot; olive oil.  It's based mostly on measurable chemical properties, but also some more subjective &quot;sensory&quot; criteria.&#xD;&#xA;&#xD;&#xA;If you really want to geek out and know the details, there is a recent study by the [UC Davis Olive Center][3] that you should read.  They tested major North American brands of Extra Virgin olive oil to see whether they meet the criteria to carry the designation.  The results were quite poor.&#xD;&#xA;&#xD;&#xA;The paper goes into quite a lot of detail about the specific criteria.  Get the PDF at http://www.olivecenter.ucdavis.edu/news-events/news/files/olive%20oil%20final%20071410%20.pdf.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.internationaloliveoil.org/&#xD;&#xA;  [2]: http://www.usda.gov/&#xD;&#xA;  [3]: http://www.olivecenter.ucdavis.edu/" />
  <row Id="6172" PostHistoryTypeId="2" PostId="3406" RevisionGUID="fad194d8-0e62-47fc-a91a-16fbfbf0fcff" CreationDate="2010-07-27T05:31:33.233" UserId="266" Text="I know it dirties one more pan, but the two-step method is better for potstickers:&#xD;&#xA;&#xD;&#xA; 1. Boil the potstickers the specified time (usually around 8 minutes)&#xD;&#xA; 2. Heat up a pan on high, add the oil, fry the pot stickers.&#xD;&#xA;&#xD;&#xA;As much as I love olive oil, for frying things on high heat, you can't use it - it'll be burning.  For potstickers, fried rice, stir frying vegetables, I use grapeseed oil.  And unless you're doing just a few potstickers, I'd use more than 2 tablespoons." />
  <row Id="6173" PostHistoryTypeId="2" PostId="3407" RevisionGUID="011f6d33-c98d-4e87-93f8-f870982a66fe" CreationDate="2010-07-27T05:35:18.687" UserId="1380" Text="My wife makes (made up?) a super-quick tasty dish:&#xD;&#xA;&#xD;&#xA;Sautee spinach, mushrooms &amp; garlic (2 cloves if you like it garlicky)&#xD;&#xA;&#xD;&#xA;layer polenta on the bottom of a baking dish &#xD;&#xA;Add spinach/mushroom/garlic mix &#xD;&#xA;Add black beans (1 can)&#xD;&#xA;Mix in a little salsa&#xD;&#xA;Cover with cheese&#xD;&#xA;&#xD;&#xA;Bake at 350 for 20-25 minutes until the cheese is melted." />
  <row Id="6177" PostHistoryTypeId="2" PostId="3409" RevisionGUID="fc19f5d8-f95c-477e-b999-1eb1454fffd2" CreationDate="2010-07-27T07:45:18.480" UserId="16" Text="Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and there's not other cheese in Italy that approximate its taste." />
  <row Id="6178" PostHistoryTypeId="1" PostId="3409" RevisionGUID="fc19f5d8-f95c-477e-b999-1eb1454fffd2" CreationDate="2010-07-27T07:45:18.480" UserId="16" Text="Doing túró at home" />
  <row Id="6179" PostHistoryTypeId="3" PostId="3409" RevisionGUID="fc19f5d8-f95c-477e-b999-1eb1454fffd2" CreationDate="2010-07-27T07:45:18.480" UserId="16" Text="&lt;cheese-making&gt;&lt;tr&gt;" />
  <row Id="6180" PostHistoryTypeId="6" PostId="3409" RevisionGUID="a0431bd6-8b31-4d18-ab9c-e91c0475756c" CreationDate="2010-07-27T07:56:37.623" UserId="16" Comment="edited tags" Text="&lt;cheese-making&gt;" />
  <row Id="6181" PostHistoryTypeId="2" PostId="3410" RevisionGUID="e2d1123a-750b-4472-900f-ce9f796f2598" CreationDate="2010-07-27T08:10:49.150" UserId="1436" Text="yes it is definitely a way because we are also doing at home.&#xD;&#xA;In my interpretation there are two kind of túró. One is created from milk, this one tastes sweet. The another is created from sheep cheese, and this one is a bit spicy. The second one is traditional food of székely's.  In which one you are interrested?" />
  <row Id="6183" PostHistoryTypeId="2" PostId="3411" RevisionGUID="3fa513bb-8617-4a06-9214-3aaaacc73230" CreationDate="2010-07-27T08:22:44.100" UserId="210" Text="asafoetida is a digestion aid and helps to prevent 'gas'.  It is typically used in lentil/bean/pulse dishes in indian cuisine, with a pinch being added to the boiling pulses.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6184" PostHistoryTypeId="5" PostId="3409" RevisionGUID="24e1d59d-626f-411f-b4b2-f1bb8836957e" CreationDate="2010-07-27T08:34:22.090" UserId="16" Comment="added 45 characters in body" Text="Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark cheese that is very different)." />
  <row Id="6185" PostHistoryTypeId="2" PostId="3412" RevisionGUID="0d51df15-32ff-41a2-b1bb-a4c6173c8824" CreationDate="2010-07-27T08:51:51.673" UserId="16" Text="You can keep it in the fridge for few days. The simplest way to reuse it is to grill it and then serve with cheese (like gorgonzola) or crème fraiche." />
  <row Id="6186" PostHistoryTypeId="2" PostId="3413" RevisionGUID="03d10447-7ddd-478a-8f31-a3b07337664a" CreationDate="2010-07-27T09:00:22.963" UserId="126" Text="Does anyone know what the best way to season a frying pan is? I got taught the science of it when I studied Design and  Technology but it seems like there are a lot of variations on how to do it. The basic science seems to me to be fairly simple, but the methods I've seen propsed are generally quite complicated and take far longer than seems necessary. Does anyone know if there is a quick, simple and reliable method for seasining a fying pan / wok etc. " />
  <row Id="6187" PostHistoryTypeId="1" PostId="3413" RevisionGUID="03d10447-7ddd-478a-8f31-a3b07337664a" CreationDate="2010-07-27T09:00:22.963" UserId="126" Text="How to season a frying pan?" />
  <row Id="6188" PostHistoryTypeId="3" PostId="3413" RevisionGUID="03d10447-7ddd-478a-8f31-a3b07337664a" CreationDate="2010-07-27T09:00:22.963" UserId="126" Text="&lt;pan&gt;&lt;maintenance&gt;" />
  <row Id="6189" PostHistoryTypeId="2" PostId="3414" RevisionGUID="c8ed49d4-fddd-4e0a-8d90-e4f5d63d1bba" CreationDate="2010-07-27T09:39:08.047" UserId="210" Text="Macron are in my experience much softer and more meringue like than amaretti, which have a much more firm with a biscuit like texture. " />
  <row Id="6190" PostHistoryTypeId="2" PostId="3415" RevisionGUID="940e4b43-56fb-4ae2-a6bc-0cce5d3a62b9" CreationDate="2010-07-27T10:16:04.987" UserId="126" Text="This weekend we are making a [Tomato and Chorizo salad][1]. The recipie suggests serving it with goats cheese and ham, but we don't really fancy that. We are trying to think of alternatives to serve it with and we just can't think past Mozzerella. Does anyone have any good ideas of what we can serve with it? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://paganum.wordpress.com/2010/04/22/jamie-olivers-tomato-and-chorizo-salad/" />
  <row Id="6191" PostHistoryTypeId="1" PostId="3415" RevisionGUID="940e4b43-56fb-4ae2-a6bc-0cce5d3a62b9" CreationDate="2010-07-27T10:16:04.987" UserId="126" Text="Alternatives to serve with a tomato salad" />
  <row Id="6192" PostHistoryTypeId="3" PostId="3415" RevisionGUID="940e4b43-56fb-4ae2-a6bc-0cce5d3a62b9" CreationDate="2010-07-27T10:16:04.987" UserId="126" Text="&lt;alternative&gt;&lt;chorizo&gt;&lt;salad&gt;&lt;serving-suggestion&gt;" />
  <row Id="6193" PostHistoryTypeId="2" PostId="3416" RevisionGUID="f3e6818d-f47f-4367-af7a-8e9ef6ebcad6" CreationDate="2010-07-27T11:53:33.847" UserId="1342" Text="You can serve them with a good dripping of __aged__ balsamic vinegar. Also, if you have access to Italian soft cheeses, like [Squacquerone][1] or [Stracchino][2], they get along really well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://it.wikipedia.org/wiki/Squacquerone&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Stracchino" />
  <row Id="6194" PostHistoryTypeId="2" PostId="3417" RevisionGUID="81428f5b-0296-4ab9-b2af-49732d6e2760" CreationDate="2010-07-27T12:05:47.317" UserId="1342" Text="Cakes made of whipped-cream by professionals last for a long time in a consistent, white state. However, from what I know, whipped cream tends to become yellow and return to a more liquid state in a few hours. I prepare whipped cream with just the cream and an electric mixer, so I assume there's some magic ingredient or process to keep the thing stable. Where's the trick ?&#xD;&#xA;" />
  <row Id="6195" PostHistoryTypeId="1" PostId="3417" RevisionGUID="81428f5b-0296-4ab9-b2af-49732d6e2760" CreationDate="2010-07-27T12:05:47.317" UserId="1342" Text="How is long-lasting whipped cream made?" />
  <row Id="6196" PostHistoryTypeId="3" PostId="3417" RevisionGUID="81428f5b-0296-4ab9-b2af-49732d6e2760" CreationDate="2010-07-27T12:05:47.317" UserId="1342" Text="&lt;recipe&gt;" />
  <row Id="6197" PostHistoryTypeId="2" PostId="3418" RevisionGUID="76ee8e1a-bc4e-4ede-9d47-c652ce0f81f7" CreationDate="2010-07-27T12:09:15.890" UserId="1342" Text="My small experience points at chicken. If you cover it with aluminium foil, it stays much softer. If you don't it gets dry and unpleasant." />
  <row Id="6198" PostHistoryTypeId="2" PostId="3419" RevisionGUID="8eb21754-898a-492c-979c-590b53e9588d" CreationDate="2010-07-27T12:30:15.130" UserId="210" Text="It looks like it'd be nice served on some crushed potatoes (Anya would be my choice, as they taste great and I have loads from the allotment, but any new waxy style would be good).  &#xD;&#xA;&#xD;&#xA;Just boil 'em till they're just done, squash each one with the back of a fork once, put on the plate and spoon the salad on top.  The potatoes will soak up the juices and make the salad a bit more substantial.&#xD;&#xA;&#xD;&#xA;you could also try warming a small soft cheese (like [this][1]) in the oven (maybe rub it in garlic first?) until its all gooey and slap that down in the middle of the salad, then eat the whole thing with some crusty french bread, no cutlery allowed, with maybe a little saucer of balsamic vinegar on the side to dip the bready gatherings in.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/content/knowhow/glossary/vacherin/" />
  <row Id="6199" PostHistoryTypeId="2" PostId="3420" RevisionGUID="71ed65aa-5e14-43b3-beeb-61efdef16ba6" CreationDate="2010-07-27T12:34:37.540" UserId="92" Text="I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being unused before it expires)&#xD;&#xA;&#xD;&#xA;I tend to chuck everything in together on a really hot wok, but is there a better way?  &#xD;&#xA;&#xD;&#xA;Will adding the ingredients at different times make a difference?  &#xD;&#xA;If so, what's the best way to do this?  &#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6200" PostHistoryTypeId="1" PostId="3420" RevisionGUID="71ed65aa-5e14-43b3-beeb-61efdef16ba6" CreationDate="2010-07-27T12:34:37.540" UserId="92" Text="What's the best order to add ingredients to a Stir Fry?" />
  <row Id="6201" PostHistoryTypeId="3" PostId="3420" RevisionGUID="71ed65aa-5e14-43b3-beeb-61efdef16ba6" CreationDate="2010-07-27T12:34:37.540" UserId="92" Text="&lt;technique&gt;&lt;stir-fry&gt;" />
  <row Id="6202" PostHistoryTypeId="5" PostId="3419" RevisionGUID="c35f7cdb-a1ad-431f-abc8-4619afe22130" CreationDate="2010-07-27T12:39:20.900" UserId="210" Comment="added 84 characters in body" Text="It looks like it'd be nice served on some crushed potatoes (Anya would be my choice, as they taste great and I have loads from the allotment, but any new waxy style would be good).  &#xD;&#xA;&#xD;&#xA;Just boil 'em till they're just done, squash each one with the back of a fork once, put on the plate and spoon the salad on top.  The potatoes will soak up the juices and make the salad a bit more substantial.&#xD;&#xA;&#xD;&#xA;you could also try warming a small soft cheese (like [this][1], or [this][2]) in the oven (maybe rub it in garlic first?) until its all gooey and slap that down in the middle of the salad, then eat the whole thing with some crusty french bread, no cutlery allowed, with maybe a little saucer of balsamic vinegar on the side to dip the bready gatherings in.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/content/knowhow/glossary/vacherin/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Pont-l'%C3%89v%C3%AAque_(cheese)" />
  <row Id="6203" PostHistoryTypeId="2" PostId="3421" RevisionGUID="e7257ca8-8135-4038-9e5e-b66f0d7ee0ad" CreationDate="2010-07-27T12:44:10.190" UserId="87" Text="halloumi or feta for cheese substitutes, especially if you can get the mint halloumi cheese.&#xD;&#xA;&#xD;&#xA;as for ham substitute, I'd recommend toasted pita (served on top of the salad where you let the eater crush the bread themselves) or smoked salmon" />
  <row Id="6204" PostHistoryTypeId="2" PostId="3422" RevisionGUID="aaa18a05-42cc-4774-876c-6b3cee345d87" CreationDate="2010-07-27T12:46:25.630" UserId="438" Text="There is absolutely a better way than just adding everything together.  But it depends, in part, upon your tastes.&#xD;&#xA;&#xD;&#xA;I like my mushrooms very well done, so I will toss the mushrooms and onions in together first.  Sugar snaps, bell peppers and bean sprouts I like nice and crisp, so I'll toss them in last just to heat them up.  For just a minute or so.  The jalapenos can go in any time depending on how much you want their spice to absorb into the oil.  The earlier they go in, the spicier the whole affair will be.  With other ingredients they may need to go in earlier or later depending on how much they need to cook and how well done you like them.  For example, things like carrots, broccoli or cauliflower may need to be blanched before they go in, or go in much earlier than other things.&#xD;&#xA;&#xD;&#xA;It really comes down to the ingredients and your tastes.  Try adding things in different orders and letting them cook for different amounts of time to see what you really like." />
  <row Id="6205" PostHistoryTypeId="2" PostId="3423" RevisionGUID="8471a866-42dc-4142-aad7-93fa1d8d532c" CreationDate="2010-07-27T12:47:42.507" UserId="1230" Text="A general rule is put harder ingredients in first as they tend to require more cooking. Things you can eat raw can go in very late as the crispness can add to the meal. &#xD;&#xA;&#xD;&#xA;So from your list, something like this:&#xD;&#xA;&#xD;&#xA; 1. Onion For a little while&#xD;&#xA; 1. Jalapenos (if not pickled)&#xD;&#xA; 1. Mushroom&#xD;&#xA; 1. Bell peppers&#xD;&#xA; 1. Sugar-snaps&#xD;&#xA; 1. bean-sprouts&#xD;&#xA;&#xD;&#xA;It mostly comes down to personal preference. Some people like soggy stir fries and others like nearly raw onions and chillies.&#xD;&#xA;" />
  <row Id="6206" PostHistoryTypeId="2" PostId="3424" RevisionGUID="913aa879-8a10-4ac8-a0a1-5f75005239d8" CreationDate="2010-07-27T12:49:28.510" UserId="67" Text="There's a few things that you can add -- agar-agar, cornstarch, powdered sugar (which has cornstarch), gelatin (requires blooming in water first), powdered milk, etc.&#xD;&#xA;&#xD;&#xA;Search online and you should find the proper ratios of each one to use so you don't overdo it." />
  <row Id="6207" PostHistoryTypeId="2" PostId="3425" RevisionGUID="7d4d7f8a-a845-434f-bc02-85fd9d56bbea" CreationDate="2010-07-27T12:49:52.097" UserId="210" Text="I always go in this order:&#xD;&#xA;&#xD;&#xA; - Garlic/ginger/chili/spring onion whites&#xD;&#xA;&#xD;&#xA;This is to infuse the cooking oil with these flavours.  Cook for short amount of time ~30secs.&#xD;&#xA;&#xD;&#xA; - onions/peppers/carrots/harder veg&#xD;&#xA;&#xD;&#xA;These need a little more cooking that the other bits, so I give them a bit longer.&#xD;&#xA;&#xD;&#xA; - mushrooms/sugar snaps/soft veg&#xD;&#xA;&#xD;&#xA;These need less cooking, so bit less time.&#xD;&#xA;&#xD;&#xA; - bean sprouts &#xD;&#xA;&#xD;&#xA;I like these to be a bit crunchy so add them right at then end and basically just warm through.&#xD;&#xA;&#xD;&#xA;If I'm using bigger veg like broccoli/cauliflower then I do them separately to the other veg.  I use a little of the chili/garlic/ginger and fry that for 30 secs, add the broccoli fry for another minute or soy just to brown the florets, then add some water, turn down the heat and put on a lid, to steam the broccoli.  Once its done I remove to a separate plate the add back in at the end.&#xD;&#xA;&#xD;&#xA;It basically depends on how much you like each veg cooked.  If you prefer your peppers crunchy, but them in nearer the end.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6208" PostHistoryTypeId="2" PostId="3426" RevisionGUID="556a4212-1fee-4237-8439-4509edadd3f4" CreationDate="2010-07-27T12:52:48.860" UserId="183" Text="There are two levels to this question.  If you are using modern whipping cream as a starting point, then the trick for a longer lasting whipped cream is stabilization.  If this is some farm bought milk you are skimming the cream from, then you have the additional problem that your cream is not fatty enough.  Modern creams are concentrated with a centrifuge.&#xD;&#xA;&#xD;&#xA;To get good whipped cream, whip it cold until it [doubles in volume and you get firm peaks][1].  Stabilize the whipped cream by hanging it in a cheese cloth in the refrigerator or by adding gelatin. To use the gelatin, dissolve 2 teaspoons of unflavored gelatin into 2 tablespoons of cold water. Work out the lumps. After the gelatin expands, mix in a quarter cup of cream and heat the mixture to dissolve the gelatin.  Cool over ice and mix a bit.  Complete 2 cups of cream and proceed as you would to finish your whipped cream.&#xD;&#xA;&#xD;&#xA;[1]: http://www.bonappetit.com/tipstools/videos/2008/04/whipping_cream" />
  <row Id="6209" PostHistoryTypeId="6" PostId="3417" RevisionGUID="5c350058-9e70-4a30-b5c8-e3db21e8ae1f" CreationDate="2010-07-27T12:55:02.507" UserId="183" Comment="Added tag" Text="&lt;recipe&gt;&lt;cream&gt;" />
  <row Id="6210" PostHistoryTypeId="5" PostId="3425" RevisionGUID="4d3276cf-4c8b-4ada-a3f4-bcfe2321e85e" CreationDate="2010-07-27T12:55:32.023" UserId="210" Comment="edited body" Text="I always go in this order:&#xD;&#xA;&#xD;&#xA; - Garlic/ginger/chili/spring onion whites&#xD;&#xA;&#xD;&#xA;This is to infuse the cooking oil with these flavours.  Cook for short amount of time ~30secs.&#xD;&#xA;&#xD;&#xA; - onions/peppers/carrots/harder veg&#xD;&#xA;&#xD;&#xA;These need a little more cooking that the other bits, so I give them a bit longer.&#xD;&#xA;&#xD;&#xA; - mushrooms/sugar snaps/soft veg&#xD;&#xA;&#xD;&#xA;These need less cooking, so bit less time.&#xD;&#xA;&#xD;&#xA; - bean sprouts &#xD;&#xA;&#xD;&#xA;I like these to be a bit crunchy so add them right at then end and basically just warm through.&#xD;&#xA;&#xD;&#xA;If I'm using bigger veg like broccoli/cauliflower then I do them separately to the other veg.  I use a little of the chili/garlic/ginger and fry that for 30 secs, add the broccoli fry for another minute or soy just to brown the florets, then add some water, turn down the heat and put on a lid, to steam the broccoli.  Once its done I remove to a separate plate the add back in at the end.&#xD;&#xA;&#xD;&#xA;It basically depends on how much you like each veg cooked.  If you prefer your peppers crunchy, put them in nearer the end.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6211" PostHistoryTypeId="2" PostId="3427" RevisionGUID="f54ee3ad-6c78-4dde-bbee-cb75cef76a92" CreationDate="2010-07-27T12:59:21.267" UserId="177" Text="To season a pan, preheat your oven to 300°F (150°C).  Preheat the pan on the stove top.  When warm, coat the inside surfaces of the pan with vegetable oil or lard.  Continue to heat just until you see ripples appear on the surface of the oil.  At this point, pour off any excess oil, give it a quick wipe with a folded paper towel held in a pair of kitchen tongs, and then put the pan into the oven for 45 to 60 minutes.  Remove the pan from the oven and allow it to cool to room temperature.&#xD;&#xA;" />
  <row Id="6212" PostHistoryTypeId="5" PostId="3414" RevisionGUID="0b2d2d53-c76c-4de3-a9d6-f96496d00405" CreationDate="2010-07-27T13:02:21.633" UserId="210" Comment="fixed typo" Text="Macron are in my experience much softer and more meringue like than amaretti, which are much more firm with a biscuit like texture. " />
  <row Id="6213" PostHistoryTypeId="5" PostId="3385" RevisionGUID="82bb06b2-041e-4319-bb62-84eb58f81fe2" CreationDate="2010-07-27T13:08:19.487" UserId="183" Comment="Changed wording" Text="Add the baking soda to the cut meat and then wash it off.  Measure about a teaspoon in your palm and then sprinkle it over the thinly sliced meat from high up.  This way you get a thin layer over all the meat.  Wash after some time (you can do it overnight).  There is an [eHow][1] that you may follow&#xD;&#xA;&#xD;&#xA;The baking soda will work like other meat tenderizers, by denaturing the proteins on the surface of the meat, so it should work on pork or chicken as long as the baking soda is on the meat (and not the skin or fat).  The tenderizers penetrate the meat very slowly, millimeters per day at refrigerator temperatures, faster at cooking temperatures, so in practice it will only work on thin slices.  If you use thicker pieces, you will still change the meat's surface texture.&#xD;&#xA;&#xD;&#xA;If you use the baking soda straight into the dish in the same proportion (some people like it this way), adjust your salt accordingly, as the baking soda will make the dish salty.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ehow.com/how_5560702_tenderize-meat-baking-soda.html" />
  <row Id="6214" PostHistoryTypeId="5" PostId="3422" RevisionGUID="4dd1b906-b653-41ed-a17f-f8fd8248da04" CreationDate="2010-07-27T13:26:04.497" UserId="438" Comment="added 118 characters in body" Text="There is absolutely a better way than just adding everything together.  But it depends, in part, upon your tastes.&#xD;&#xA;&#xD;&#xA;I like my mushrooms very well done, so I will toss the mushrooms and onions in together first.  Sugar snaps, bell peppers and bean sprouts I like nice and crisp, so I'll toss them in last just to heat them up.  For just a minute or so.  The jalapenos can go in any time depending on how much you want their spice to absorb into the oil.  The earlier they go in, the spicier the whole affair will be.  With other ingredients they may need to go in earlier or later depending on how much they need to cook and how well done you like them.  For example, things like carrots, broccoli or cauliflower may need to be blanched before they go in, or go in much earlier than other things.  Spices such as garlic or ginger should go in first or very early so they have plenty of time to infuse into the oil.&#xD;&#xA;&#xD;&#xA;It really comes down to the ingredients and your tastes.  Try adding things in different orders and letting them cook for different amounts of time to see what you really like." />
  <row Id="6215" PostHistoryTypeId="2" PostId="3428" RevisionGUID="522fa714-7175-4129-b40e-ebc083c9a231" CreationDate="2010-07-27T13:26:54.230" UserId="1259" Text="I love enchiladas. I almost always order them at a Mexican restaurant. I've made them at home a few times with a recipe that's delicious, but it's not the same as what I'm getting at a restaurant. The main difference seems to be that the recipes I've seen call for putting some sauce in a casserole pan, adding the enchiladas, and then adding more sauce and cheese before baking. This always comes out soggy. It's still good, but it's not the same as I'm getting in a restaurant (or on my recent trip to Mexico), which seems more like they just broil the enchiladas for long enough to melt the cheese. &#xD;&#xA;&#xD;&#xA;I guess the question(s) fall a couple of different ways:&#xD;&#xA;Is this the right way to be making enchiladas?&#xD;&#xA;What are the restaurants doing that is different?&#xD;&#xA;Are there different styles of this dish that explain the discrepancy?" />
  <row Id="6216" PostHistoryTypeId="1" PostId="3428" RevisionGUID="522fa714-7175-4129-b40e-ebc083c9a231" CreationDate="2010-07-27T13:26:54.230" UserId="1259" Text="How do I keep my enchiladas from getting soggy when they cook?" />
  <row Id="6217" PostHistoryTypeId="3" PostId="3428" RevisionGUID="522fa714-7175-4129-b40e-ebc083c9a231" CreationDate="2010-07-27T13:26:54.230" UserId="1259" Text="&lt;baking&gt;&lt;restaurant-mimicry&gt;&lt;mexican&gt;" />
  <row Id="6218" PostHistoryTypeId="6" PostId="3357" RevisionGUID="20d584ed-ed41-4163-85f5-490b000a2f4e" CreationDate="2010-07-27T13:30:27.967" UserId="1259" Comment="edited tags" Text="&lt;grilling&gt;&lt;steak&gt;&lt;cut&gt;&lt;mexican&gt;" />
  <row Id="6219" PostHistoryTypeId="2" PostId="3429" RevisionGUID="cf3c9c60-8be7-4450-bd2e-cb575f6369c1" CreationDate="2010-07-27T13:35:50.513" UserId="1259" Text="I love Panang curry, and Thai food in general. However, whenever I try and make Panang at home, it always comes out indistinguishable from Red curry. What's the distinction between these two dishes? I feel like I'm probably just missing one or two ingredients that make the difference, but my trusted recipe books and the google haven't been of much use. " />
  <row Id="6220" PostHistoryTypeId="1" PostId="3429" RevisionGUID="cf3c9c60-8be7-4450-bd2e-cb575f6369c1" CreationDate="2010-07-27T13:35:50.513" UserId="1259" Text="What's the difference between Red and Panang curry?" />
  <row Id="6221" PostHistoryTypeId="3" PostId="3429" RevisionGUID="cf3c9c60-8be7-4450-bd2e-cb575f6369c1" CreationDate="2010-07-27T13:35:50.513" UserId="1259" Text="&lt;food-differences&gt;&lt;curry&gt;&lt;thai-cuisine&gt;" />
  <row Id="6222" PostHistoryTypeId="2" PostId="3430" RevisionGUID="d575358e-d008-436f-8746-c9e41c74a79d" CreationDate="2010-07-27T13:48:01.480" UserId="92" Text="Simple soup!&#xD;&#xA;&#xD;&#xA;I make a very simple soup with onion, carrots, potato - and optionally - diced chicken.&#xD;&#xA;What isn't optional is some chicken stock cubes (I've taken to using the Knor gel &quot;cubes&quot; available in UK &amp; Ireland).&#xD;&#xA;&#xD;&#xA;I put the above in a pot with a generous grind of fresh black pepper.&#xD;&#xA;&#xD;&#xA;It takes 15 minutes to peel etc and put in a pot, it'll happily simmer from anywhere between 40 minutes and 2 hours and be delicious. &#xD;&#xA;&#xD;&#xA;It's also well known in our house that second-day-soup (the left over soup from the day before) is *even nicer* than first-day-soup, so try cook more than you'll eat in one sitting. You get a free dinner the next day.&#xD;&#xA;&#xD;&#xA;I've recently taken to adding lentils (apparently they're a - dum dum de DUM -  **super food**), however the lentils tend to lie on the bottom of the pot and need to be watched.&#xD;&#xA;" />
  <row Id="6223" PostHistoryTypeId="2" PostId="3431" RevisionGUID="3d8d8e17-4465-4ed1-a2d1-416485d19766" CreationDate="2010-07-27T13:49:39.807" UserId="1366" Text="Some Chinese restaurants use a powdered form of Papain (found in any Asian grocery store) to tenderize meat.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Papain&#xD;&#xA;&#xD;&#xA;Koreans use kiwi fruit. There are other enzyme based methods for tenderizing meat as well.&#xD;&#xA;&#xD;&#xA;The problems with the above methods are:&#xD;&#xA;&#xD;&#xA; 1. As mentioned, they only tenderize the surface on thick cuts.&#xD;&#xA; 2. On thin cuts, the meat can become mushy. &#xD;&#xA;&#xD;&#xA;I've been told that good restaurants tenderize beef as follows:&#xD;&#xA;&#xD;&#xA; 1. Buying a more expensive cut. (ok, this isn't really a method. ;-)&#xD;&#xA; 2. Cutting the meat against the grain to severe the collagen/muscly bits.&#xD;&#xA; 3. Pounding on the meat (mechanical)&#xD;&#xA; 4. Choosing the right cooking method. Beef has to either be cooked really fast in dry heat (grill) or really slow in most heat (braise). Anything in the middle will result in meat that's as tough as leather.&#xD;&#xA;&#xD;&#xA;I don't think you can tenderize chicken. All you can do it to preserve its moisture (especially breast cuts) by brining it before cooking. &#xD;&#xA;&#xD;&#xA;I don't know much about pork.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6224" PostHistoryTypeId="2" PostId="3432" RevisionGUID="46317568-494c-423f-a805-fb989b5a0cd6" CreationDate="2010-07-27T13:51:19.867" UserId="32" Text="When I make enchiladas, I try not to soak the tortillas too much. I used to use do that, and it resulted in soggy enchiladas as well.&#xD;&#xA;&#xD;&#xA;What I've done that has worked for me is to use just enough sauce to cover the tortillas barely, and then broil them for about 5 minutes to heat the sauce, and tortilla, and melt the cheese. This has resulted in more restaurant-esque enchiladas coming out of my own kitchen.&#xD;&#xA;&#xD;&#xA;I've never had anyone complain!" />
  <row Id="6225" PostHistoryTypeId="2" PostId="3433" RevisionGUID="5bac98e1-64ca-417b-af69-e24f1330e67f" CreationDate="2010-07-27T13:55:07.080" UserId="1033" Text="Panaeng curry should be milder." />
  <row Id="6226" PostHistoryTypeId="2" PostId="3434" RevisionGUID="d191733e-2d45-440b-a16a-07498a96e7c8" CreationDate="2010-07-27T13:55:43.960" UserId="210" Text="Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery.  &#xD;&#xA;&#xD;&#xA;I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.&#xD;&#xA;&#xD;&#xA;I've heard that corn tortillas are more resistant to going soggy than flour ones, but couldn't comment from experience." />
  <row Id="6227" PostHistoryTypeId="2" PostId="3435" RevisionGUID="87ac7dee-1b8c-4e9e-a21f-ed2c74add2bc" CreationDate="2010-07-27T14:15:16.877" UserId="438" Text="According to the first google link for Panang Curry its supposed to be thicker and drier than a Red Curry - which is supposed to be soupier and runnier.  Other places suggest that it's supposed to be milder.&#xD;&#xA;&#xD;&#xA;Having lived in Thailand for the past month and a half, I feel like I should know this.  I'll ask some of my Thai friends and get back to you." />
  <row Id="6228" PostHistoryTypeId="2" PostId="3436" RevisionGUID="6c5c9ee6-1d04-42d9-8fec-7ac8d9e47273" CreationDate="2010-07-27T14:49:59.773" UserId="126" Text="Are there any sources for authonetic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional because of the use of coriander and lime so is there any where I can look up a tradiational version of the recipe so I can compare my version with the traditional version. I know that even tradiational recipes will vary somewhat with regional and family variations but I would have thought that there are enough elements of commonality that I could tell how my version differs. " />
  <row Id="6229" PostHistoryTypeId="1" PostId="3436" RevisionGUID="6c5c9ee6-1d04-42d9-8fec-7ac8d9e47273" CreationDate="2010-07-27T14:49:59.773" UserId="126" Text="Sources for authentic recipes" />
  <row Id="6230" PostHistoryTypeId="3" PostId="3436" RevisionGUID="6c5c9ee6-1d04-42d9-8fec-7ac8d9e47273" CreationDate="2010-07-27T14:49:59.773" UserId="126" Text="&lt;recipe&gt;&lt;resources&gt;&lt;traditional&gt;" />
  <row Id="6231" PostHistoryTypeId="2" PostId="3437" RevisionGUID="ab053fb4-d442-47f0-9a58-902d2d073e2f" CreationDate="2010-07-27T15:03:47.757" UserId="1259" Text="I don't think you'll find a single source that provides authentic recipes for a wide variety of different ethnic foods. I think you'll need to find a good source for each type of food, unfortunately. I use a cookbook available in the US called Best Recipe which tends to be very good. They have an [International Version][1] which goes through many different types of food. It's a great book, but I'm not sure how authentic it is. So if you're looking for breadth and good recipes, it's a good one. But I don't think it would suffice to cook for a native. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/International-Recipe-Cooks-Illustrated-Magazine/dp/1933615176" />
  <row Id="6232" PostHistoryTypeId="2" PostId="3438" RevisionGUID="62146ab8-b62c-4ea8-b2ed-cff01193f5a8" CreationDate="2010-07-27T15:07:28.060" UserId="27" Text="I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and but it in the fridge. Under those conditions how long will the olives last? Is there a better way to store leftover olives?" />
  <row Id="6233" PostHistoryTypeId="1" PostId="3438" RevisionGUID="62146ab8-b62c-4ea8-b2ed-cff01193f5a8" CreationDate="2010-07-27T15:07:28.060" UserId="27" Text="How long do black olives once opened?" />
  <row Id="6234" PostHistoryTypeId="3" PostId="3438" RevisionGUID="62146ab8-b62c-4ea8-b2ed-cff01193f5a8" CreationDate="2010-07-27T15:07:28.060" UserId="27" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;olive&gt;" />
  <row Id="6235" PostHistoryTypeId="5" PostId="3437" RevisionGUID="ec86091d-7c86-497d-9783-01c91c84a2f9" CreationDate="2010-07-27T15:10:04.343" UserId="1259" Comment="cleared up some language" Text="I don't think you'll find a single source that provides authentic recipes for a wide variety of different ethnic foods. I think you'll need to find a good source for each type of food, unfortunately. The only book I have that I'd consider authentic is [The Breath of a Wok][1], which covers a wide range of Chinese food. Maybe each ethnicity could use a question for &quot;What's an authentic and comprehensive book for [type of food]?&quot;&#xD;&#xA;&#xD;&#xA;I use a line of cookbooks available in the US called Best Recipe which tends to be very good. They have an [International Version][2] which goes through many different types of food. It's a great book, but I'm not sure how authentic it is. So if you're looking for breadth and good recipes, it's a good one. But I'm not sure it would suffice to cook for a native. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280243297&amp;sr=1-1&#xD;&#xA;  [2]: http://www.amazon.com/International-Recipe-Cooks-Illustrated-Magazine/dp/1933615176" />
  <row Id="6236" PostHistoryTypeId="5" PostId="3438" RevisionGUID="aedc57c1-b279-4d78-b29c-acfb1ab8d645" CreationDate="2010-07-27T15:12:27.710" UserId="649" Comment="missing word in title and typo in body" Text="I opened a can of sliced black olives for my pizza and only used half. I put the leftovers into a sealed container with the liquid and put it in the fridge. Under those conditions how long will the olives last? Is there a better way to store leftover olives?" />
  <row Id="6237" PostHistoryTypeId="4" PostId="3438" RevisionGUID="aedc57c1-b279-4d78-b29c-acfb1ab8d645" CreationDate="2010-07-27T15:12:27.710" UserId="649" Comment="missing word in title and typo in body" Text="How long do black olives last once opened?" />
  <row Id="6238" PostHistoryTypeId="5" PostId="1950" RevisionGUID="250f6f9a-ca10-4342-80d1-dee183efc43e" CreationDate="2010-07-27T15:14:00.423" UserId="126" Comment="deleted 1 characters in body" Text="It's not a true Fondue but I've done something very similar by taking a white sauce base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add some Mozzerella and slowly melt it down and you get a wonderful stringy finish." />
  <row Id="6239" PostHistoryTypeId="5" PostId="3436" RevisionGUID="3958b50c-b9a9-4c13-9ef9-c72d2c74c0e9" CreationDate="2010-07-27T15:15:33.250" UserId="210" Comment="Fixed spelling errors" Text="Are there any sources for authentic versions of traditional dishes? For instance I believe that the version of Guacamole that I prepare is not traditional because of the use of coriander and lime so is there any where I can look up a tradiational version of the recipe so I can compare my version with the traditional version. &#xD;&#xA;&#xD;&#xA;I know that even traditional recipes will vary somewhat with regional and family variations but I would have thought that there are enough elements of commonality that I could tell how my version differs. " />
  <row Id="6240" PostHistoryTypeId="2" PostId="3439" RevisionGUID="e6aa0f7c-ba37-4cdf-b4aa-f21c80ef1b4a" CreationDate="2010-07-27T15:24:55.953" UserId="426" Text="They should definitely be fine for at least a week when stored in the brine. " />
  <row Id="6241" PostHistoryTypeId="2" PostId="3440" RevisionGUID="e33e4ac9-f8bc-465b-afc7-ec9ff0dc2fe2" CreationDate="2010-07-27T15:38:43.743" UserId="145" Text="I picked up some Porterhouse steaks this weekend and intend to cook them up steakhouse style, dry-aged and broiled(US) under high heat. What does dry-aging do to the steaks, and why is this one of the steps to cooking a truly excellent steak?" />
  <row Id="6242" PostHistoryTypeId="1" PostId="3440" RevisionGUID="e33e4ac9-f8bc-465b-afc7-ec9ff0dc2fe2" CreationDate="2010-07-27T15:38:43.743" UserId="145" Text="What is the purpose of dry aging a steak?" />
  <row Id="6243" PostHistoryTypeId="3" PostId="3440" RevisionGUID="e33e4ac9-f8bc-465b-afc7-ec9ff0dc2fe2" CreationDate="2010-07-27T15:38:43.743" UserId="145" Text="&lt;steak&gt;&lt;dry-aging&gt;" />
  <row Id="6244" PostHistoryTypeId="2" PostId="3441" RevisionGUID="174ac5fc-7a05-4fac-a0c6-33d0da6a293a" CreationDate="2010-07-27T15:42:09.457" UserId="145" Text="bloom some geletin (flavorless! do not just grab a packet of jell-o) and add it to the cream.&#xD;&#xA;&#xD;&#xA;for 1 cup of cream 1/2tsp of geletin in 1Tbls of water." />
  <row Id="6245" PostHistoryTypeId="5" PostId="3360" RevisionGUID="f4276d42-cc0d-4b70-8611-b00af3b16769" CreationDate="2010-07-27T15:46:57.037" UserId="1266" Comment="Typo :|" Text="A quick and relatively effort free method of cooking is the electric steamer. It's simplicity itself to cook a salmon fillet, some baby new potatos and a selection of veg (which you could purchase pre-chopped for those days when you're really flagging) and then sit and wait for it to cook.&#xD;&#xA;&#xD;&#xA;The other advantage of steaming is that you loose less of the nutrients than through boiling so that should help you a little bit as well =)" />
  <row Id="6246" PostHistoryTypeId="2" PostId="3442" RevisionGUID="c11befc7-e4eb-4092-a67a-195effeaa45b" CreationDate="2010-07-27T15:55:37.987" UserId="1443" Text="Get a good blender.  Blending food is a way to make quick drinks and soups.  There are tons of quick recipes online.  Vegetable drinks require just a quick rinse and minimal chop.  Same with fruit smoothies.  Yogurt smoothies are easy.  A good blender will even heat a soup just from blending it for 5-10 minutes on high.  You can even add (cooked) meats, eggs, or other proteins to the mix.  &#xD;&#xA;&#xD;&#xA;The obvious advantage is no pans, no cooking, minimal prep and cleanup. On the gustatory side, I'm not trying to recommend a bland, geriatric, babyfood diet.  Blended foods can be well-seasoned and taste great.  Add oil, onions, spices, salt, pepper to savory dishes.  Honey, cinnamon, vanilla to smoothies.  Lemon juice, lime juice, even condiments can add zip.&#xD;&#xA;&#xD;&#xA;A big blended drink or soup with a hunk of toasted whole grain bread and butter is an easy and delicious combo.  You could make bulk amounts and easily save leftovers.&#xD;&#xA;&#xD;&#xA;Plus, it's fun to experiment, and doesn't require too much hassle or expertise.&#xD;&#xA;&#xD;&#xA;It's well outside the scope of this site, but blending foods makes them easier to digest.  Complete speculation, but I bet that easier nutrient absorption would be good for CFS. &#xD;&#xA;&#xD;&#xA;There are some commercial products: the Vitamix, Montel William's blender, the Juiceman juicer which target some of these goals.  I find a regular blender works great, though it obviously doesn't remove fiber (like a juicer, not always a good thing anyway), and you have to cut you food a little smaller if it's a lower powered machine." />
  <row Id="6247" PostHistoryTypeId="2" PostId="3443" RevisionGUID="197264bf-27ff-4991-8e78-065df13cf90d" CreationDate="2010-07-27T16:01:05.033" UserId="281" Text="Generally, any kind of aging helps the natural breakdown process. Moisture evaporates from the meat, leaving behind more flavor. The connective tissue in the meat breaks down and makes the meat more tender. Aging the meat past 10 days or so doesn't make it more tender, but it does increase the flavor." />
  <row Id="6248" PostHistoryTypeId="2" PostId="3444" RevisionGUID="03422d75-b6b1-4809-8f5e-46bcb9c35e59" CreationDate="2010-07-27T16:01:23.927" UserId="649" Text="Basically, it's concentrating the flavor of the meat by removing water, and tenderizing the meat by allow it's own enzymes to break down some of the connective tissue." />
  <row Id="6249" PostHistoryTypeId="2" PostId="3445" RevisionGUID="adfb42fa-40a4-4394-bc40-be9b121468d9" CreationDate="2010-07-27T16:12:50.000" UserId="1443" Text="The general rule is to put in aromatics first--stuff that contributes good smells.  Traditionally that includes garlic, onions, dried spices, and celery.  In oil,of course.  &#xD;&#xA;&#xD;&#xA;Then the hard to soft rule applies. The general idea is to have all of the food 'ready' at the same time, despite differences in cooking time.  So you give the harder items, i.e. carrots, longer.  More cooking time is required for items which have starches which need to be broken down (potatoes, carrots) or a fibrous structure that needs to be broken down (broccoli).  &#xD;&#xA;&#xD;&#xA;Proteins are a separate category and it depends on the amount of connective tissue (cubed beef, more time) or delicacy (lobster, less time).  Either way, you really don't want to overcook meats.  Last, add ingredients that you really don't want to overcook, like fresh herbs, bean sprouts, lighter greens, lemon juice." />
  <row Id="6250" PostHistoryTypeId="2" PostId="3446" RevisionGUID="a2337989-5a2f-4a39-89ec-93687b92c4ee" CreationDate="2010-07-27T16:12:56.897" UserId="1403" Text="With the vacuum sealers that have hit the market, they're have been a lot of toys added onto the products.  One such device is used for marinating meat.  It just looks like a tupperware bin with a nozzle on the lid, and you use a hose to vacuum all the air out.  The claim is that this will pull the fibers of the meat apart allowing you to marinade in half the time.&#xD;&#xA;&#xD;&#xA;My question is, does this really work or is it just marketing hype?  If it does work, is this a better way of marinating?" />
  <row Id="6251" PostHistoryTypeId="1" PostId="3446" RevisionGUID="a2337989-5a2f-4a39-89ec-93687b92c4ee" CreationDate="2010-07-27T16:12:56.897" UserId="1403" Text="Using a vacuum sealer to marinade?" />
  <row Id="6252" PostHistoryTypeId="3" PostId="3446" RevisionGUID="a2337989-5a2f-4a39-89ec-93687b92c4ee" CreationDate="2010-07-27T16:12:56.897" UserId="1403" Text="&lt;meat&gt;&lt;marinade&gt;" />
  <row Id="6253" PostHistoryTypeId="2" PostId="3447" RevisionGUID="66f9a015-f4dd-4f2a-9a1c-289bf979a3e8" CreationDate="2010-07-27T16:20:44.910" UserId="1443" Text="Dry-aging is typically something done 'before' you purchase the meat.  Unless you have proper machinery (sanitary, temperature and humidity controlled, room).  &#xD;&#xA;&#xD;&#xA;I think the dry-aging process allows some moisture to escape from the meat, leaving more concentrated flavors behind." />
  <row Id="6254" PostHistoryTypeId="2" PostId="3448" RevisionGUID="e80b17e8-eab4-43a6-9be3-c6d35abbd4fc" CreationDate="2010-07-27T16:27:19.037" UserId="1443" Text="Controversial answer, but:  if it doesn't taste good.  Spoiled food is disgusting in texture (mealy, slimy), taste (pungent, bitter, chemical), and smell (rotten, noxious, gassy).&#xD;&#xA;&#xD;&#xA;Any food more than a day old should really be reheated anyway. But don't reheat something that doesn't taste good beforehand.  &#xD;&#xA;&#xD;&#xA;In short, don't go by rules.  Go by looks and your senses.&#xD;&#xA;&#xD;&#xA;p.s. Don't smell or taste more than necessary to *test* the product." />
  <row Id="6255" PostHistoryTypeId="5" PostId="3425" RevisionGUID="e7c03782-78a6-4c62-bee8-6381bd130593" CreationDate="2010-07-27T16:28:09.643" UserId="210" Comment="fixed typo" Text="I always go in this order:&#xD;&#xA;&#xD;&#xA; - Garlic/ginger/chili/spring onion whites&#xD;&#xA;&#xD;&#xA;This is to infuse the cooking oil with these flavours.  Cook for short amount of time ~30secs.&#xD;&#xA;&#xD;&#xA; - onions/peppers/carrots/harder veg&#xD;&#xA;&#xD;&#xA;These need a little more cooking that the other bits, so I give them a bit longer.&#xD;&#xA;&#xD;&#xA; - mushrooms/sugar snaps/soft veg&#xD;&#xA;&#xD;&#xA;These need less cooking, so bit less time.&#xD;&#xA;&#xD;&#xA; - bean sprouts &#xD;&#xA;&#xD;&#xA;I like these to be a bit crunchy so add them right at then end and basically just warm through.&#xD;&#xA;&#xD;&#xA;If I'm using bigger veg like broccoli/cauliflower then I do them separately to the other veg.  I use a little of the chili/garlic/ginger and fry that for 30 secs, add the broccoli fry for another minute or so just to brown the florets, then add some water, turn down the heat and put on a lid, to steam the broccoli.  Once its done I remove to a separate plate the add back in at the end.&#xD;&#xA;&#xD;&#xA;It basically depends on how much you like each veg cooked.  If you prefer your peppers crunchy, put them in nearer the end.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6256" PostHistoryTypeId="2" PostId="3449" RevisionGUID="216ea334-6452-4c57-b61d-98d3849ac053" CreationDate="2010-07-27T16:32:31.607" UserId="1443" Text="Olives are basically cured in salt, so they will last a very long time.  They will last even longer if kept in an air-sealed container in a refrigerator.  They will last even longer than that if kept in a salty brine which covers them with liquid and minimizes exposure to air." />
  <row Id="6257" PostHistoryTypeId="2" PostId="3450" RevisionGUID="830be341-d02b-4b96-84ba-eff5d43e9132" CreationDate="2010-07-27T16:36:19.200" UserId="1443" Text="It works.  It's just physics.  Vacuuming out air creates lower pressure inside the container.  Lower pressure acts like suction, and the liquid 'rushes' into the meat much faster than during normal osmosis (marinating). &#xD;&#xA;&#xD;&#xA;It's the difference between letting guests linger on your porch and come in as they please, or grabbing each one by the arm and yanking them inside as they arrive." />
  <row Id="6258" PostHistoryTypeId="6" PostId="3446" RevisionGUID="3e33939e-9aec-4514-8333-4a5e78355b12" CreationDate="2010-07-27T16:40:27.307" UserId="1259" Comment="edited tags" Text="&lt;meat&gt;&lt;marinade&gt;&lt;vacuum&gt;" />
  <row Id="6259" PostHistoryTypeId="6" PostId="2836" RevisionGUID="cc28799d-5e92-470e-aa46-cde1de5c7aad" CreationDate="2010-07-27T16:41:08.353" UserId="1259" Comment="edited tags" Text="&lt;technique&gt;&lt;flavor&gt;&lt;sous-vide&gt;&lt;vacuum&gt;" />
  <row Id="6260" PostHistoryTypeId="2" PostId="3451" RevisionGUID="e468c66c-9b9f-41c7-be42-d51f04191f9a" CreationDate="2010-07-27T16:46:54.413" UserId="60" Text="I go into a lot of detail regarding steakhouse quality steaks in [my answer here].&#xD;&#xA;&#xD;&#xA;Excerpt:&#xD;&#xA;&#xD;&#xA;&gt; Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Please note that the dry aging happens _long before_ you purchase the steak. The entire cow is dry aged before it is even cut. You cannot truly, safely dry-age steaks in your home. There are refrigerator aging approximations, but they are just that, approximations. &#xD;&#xA;&#xD;&#xA;[my answer here]: http://cooking.stackexchange.com/questions/3218/how-do-you-cook-a-steak-like-those-found-in-fine-steakhouses/3249#3249" />
  <row Id="6261" PostHistoryTypeId="2" PostId="3452" RevisionGUID="e725c29f-51f2-4bce-a465-d0d43aeabbbe" CreationDate="2010-07-27T16:47:36.097" UserId="1443" Text="The more important part may be how not to *unseason* the pan.  You can never, ever, clean it with soap. Or scrape it with brillo.  Just warm/hot water and cloth.&#xD;&#xA;&#xD;&#xA;Seasoning is literally &quot;greasing&quot; the pan.  And soap is the enemy of grease.  Good when washing your hands.  Bad when cleaning cast-iron.&#xD;&#xA;&#xD;&#xA;This creates a bit of a catch-22 since a poorly seasoned pan will require heavy cleaning.  But once you do it right, it will last for months as long as you don't undo the seasoning with soap or scraping.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6262" PostHistoryTypeId="2" PostId="3453" RevisionGUID="c54aa961-1bd2-48f5-92fd-55a9d6dddf60" CreationDate="2010-07-27T17:06:21.000" UserId="1443" Text="They're completely different.  &#xD;&#xA;&#xD;&#xA;Cinnamon is warm, woody, hot, sweet, spicy, bark.  Nutmeg is eggnog. If you want something to taste like Christmas, use it.  &#xD;&#xA;&#xD;&#xA;They're both delicious, versatile, and can work well together.  &#xD;&#xA;&#xD;&#xA;By volume, you can use much *more* cinnamon than nutmeg.  Nutmeg is &quot;a dash of&quot; kind of spice, while cinnamon can be mixed with butter or sugar and slathered on basically any pastry.  (Equivalent amounts of nutmeg would probably get you stoned, but that's for another forum).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6263" PostHistoryTypeId="2" PostId="3454" RevisionGUID="6d4a3a12-b364-4124-a6d7-f0ab559a31a8" CreationDate="2010-07-27T17:09:36.690" UserId="1393" Text="All the advice above is good, but let me add one more thing to consider: if you don't have a wok burner with the power of a fighter jet, you might want to not cook everything together at all. It often is best to cook one or two ingredients at a time, in a thin layer over the highest possible heat, until they are 20 seconds short of done, and then remove them to a bowl temporarily. When the last ingredient is just about cooked, add everything else back and then add the sauce, stir a couple of times to get everything back up to temperature and serve." />
  <row Id="6264" PostHistoryTypeId="2" PostId="3455" RevisionGUID="b5ef7fb9-7fae-4b4f-8648-79dec4f07fbc" CreationDate="2010-07-27T17:14:08.443" UserId="1393" Text="Authentic is a very slippery question. Recipes change over time, and even the most down-home recipes are prepared differently from village to village and even house to house. As far as I know, cilantro and lime are very typical ingredients in guacamole - they are certainly included in both the Diana Kennedy and Rick Bayless standard versions, and those authors are known for their meticulous research in Mexico." />
  <row Id="6265" PostHistoryTypeId="2" PostId="3456" RevisionGUID="d4d75e24-fd62-4a1c-b4ee-894a99a31adb" CreationDate="2010-07-27T17:15:51.670" UserId="1393" Text="Two things:&#xD;&#xA;(1) Pass the tortillas through hot oil first, for just a few seconds. That will soften them and also &quot;waterproof&quot; them. It is the traditional technique.&#xD;&#xA;(2) Consider making them on a griddle instead of in the oven; preheat the sauce and the filling, soften the tortilla, fill, heat for just a few more seconds, place on top of the sauce on a preheated plate." />
  <row Id="6269" PostHistoryTypeId="2" PostId="3458" RevisionGUID="61641b98-eb3c-4cf2-b82e-6396e0f211f6" CreationDate="2010-07-27T17:35:04.353" UserId="99" Text="This works by increasing the porousness of the meat inside the bag. When a vacuum is created, there is a natural tendency for matter to occupy that space. It does this by increasing the amount of space between particles, otherwise known as density. This increases the size of the microscopic holes in the meat, and thus effectively increases the surface area in which the marinade can contact the meat. More surface area means by marinade sticks to your food.&#xD;&#xA;&#xD;&#xA;If you'd like to see the effects of vacuum pressure on foods greatly exagerrated, put a marshmallow in a vacuum seal bag and see what happens. :-)" />
  <row Id="6270" PostHistoryTypeId="2" PostId="3459" RevisionGUID="525cea6b-a4e1-4386-9d4d-33e4d00f4dd8" CreationDate="2010-07-27T17:35:12.340" UserId="1352" Text="I am a big fan of paella, amongst other uses for saffron. However, it can be a very difficult and/or expensive spice to obtain.&#xD;&#xA;&#xD;&#xA;What good substitutes exist?" />
  <row Id="6271" PostHistoryTypeId="1" PostId="3459" RevisionGUID="525cea6b-a4e1-4386-9d4d-33e4d00f4dd8" CreationDate="2010-07-27T17:35:12.340" UserId="1352" Text="What good substitutes for saffron exist?" />
  <row Id="6272" PostHistoryTypeId="3" PostId="3459" RevisionGUID="525cea6b-a4e1-4386-9d4d-33e4d00f4dd8" CreationDate="2010-07-27T17:35:12.340" UserId="1352" Text="&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="6273" PostHistoryTypeId="5" PostId="3453" RevisionGUID="ca236576-d18b-4ecd-8456-66e10e0f4983" CreationDate="2010-07-27T17:43:08.740" UserId="1443" Comment="added similar spice info" Text="They're completely different.  &#xD;&#xA;&#xD;&#xA;Cinnamon is warm, woody, hot, sweet, spicy, bark.  Nutmeg is eggnog. If you want something to taste like Christmas, use it.  &#xD;&#xA;&#xD;&#xA;They're both delicious, versatile, and can work well together.  &#xD;&#xA;&#xD;&#xA;By volume, you can use much *more* cinnamon than nutmeg.  Nutmeg is &quot;a dash of&quot; kind of spice, while cinnamon can be mixed with butter or sugar and slathered on basically any pastry.  (Equivalent amounts of nutmeg would probably get you stoned, but that's for another forum).&#xD;&#xA;&#xD;&#xA;Also, nutmeg shares flavor notes and aroma with allspice and cloves.&#xD;&#xA;" />
  <row Id="6274" PostHistoryTypeId="2" PostId="3460" RevisionGUID="ee810aee-3007-4228-bac5-dc55de168462" CreationDate="2010-07-27T17:43:26.993" UserId="60" Text="For color? You could try [annatto] or [turmeric].&#xD;&#xA;&#xD;&#xA;For flavor? Nothing. Saffron just doesn't have any good substitutes, that is part of the reason why it commands such a high price.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[annatto]: http://en.wikipedia.org/wiki/Annatto&#xD;&#xA;[turmeric]: http://en.wikipedia.org/wiki/Turmeric" />
  <row Id="6275" PostHistoryTypeId="2" PostId="3461" RevisionGUID="dc29eb32-a601-4823-971f-8894dd164d70" CreationDate="2010-07-27T17:43:43.700" UserId="1259" Text="While this isn't a substitute, you can get better deals on saffron and make it go further. &#xD;&#xA;&#xD;&#xA;First of all, do not buy it at a normal grocery store. It tends to be very expensive there. Instead go to a farmer's market (not one that happens every Thurs evening at the local church, but rather the big store). I'd imagine most major cities will have one or more. Atlanta has at least 4. Saffron is much, much cheaper at the farmer's market. &#xD;&#xA;&#xD;&#xA;Second, thoroughly grind the saffron before using it. This will help the saffron more completely flavor a dish, requiring a smaller amount of saffron to get the flavor. &#xD;&#xA;&#xD;&#xA;A quick Google suggested Tumeric, but I can't really imagine that working, nor did a lot of the comments on the internets. " />
  <row Id="6276" PostHistoryTypeId="2" PostId="3462" RevisionGUID="8d974046-53b4-4ff2-821b-5cacebe68e05" CreationDate="2010-07-27T17:44:44.480" UserId="426" Text="As for flavor, there really isn't a substitute.&#xD;&#xA;&#xD;&#xA;Infusing saffron strands in a warm acidic liquid such as white wine will help extract the maximum flavor.&#xD;&#xA;&#xD;&#xA;Whole saffron while more expensive than ground is a better use of your money as you know you're getting only saffron.  Ground saffron, while not usually found in stores in the U.S. may be sold by mail order or overseas and is usually less expensive because it's being cut and blended with other spices such as turmeric but won't have the same flavor.&#xD;&#xA;" />
  <row Id="6277" PostHistoryTypeId="5" PostId="3445" RevisionGUID="9fa14dee-74ff-4f4e-8f79-5f45ee01785d" CreationDate="2010-07-27T17:45:05.600" UserId="1443" Comment="minor, phrasing" Text="The general rule is to put in aromatics first--stuff that contributes good smells.  Traditionally that includes garlic, onions, dried spices, and celery.  In oil,of course.  &#xD;&#xA;&#xD;&#xA;Then the hard to soft rule applies. The general idea is to have all of the food 'ready' at the same time, despite differences in cooking time.  So you give the harder items, i.e. carrots, longer.  More cooking time is required for items which have starches which need to be broken down (potatoes, carrots) or a fibrous structure that needs to be broken down (broccoli).  &#xD;&#xA;&#xD;&#xA;Proteins are a separate category and it depends on the amount of connective tissue (cubed beef, more time) or delicacy (lobster, less time).  Either way, you don't want to overcook meats.  Last, add ingredients that you really don't want to overcook, like fresh herbs, bean sprouts, lighter greens, lemon juice." />
  <row Id="6282" PostHistoryTypeId="5" PostId="3460" RevisionGUID="f00a8fda-c5e5-4f95-93d2-417ca721ff88" CreationDate="2010-07-27T18:01:05.397" UserId="60" Comment="added 99 characters in body" Text="The simple answer? None.&#xD;&#xA;&#xD;&#xA;If you want to get the reproduce the color of saffron you can use [annatto] or [turmeric]. These will change the flavor of your dish though.&#xD;&#xA;&#xD;&#xA;There is no replacement for the flavor of saffron. This is one of the contributing factors to it's high price.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[annatto]: http://en.wikipedia.org/wiki/Annatto&#xD;&#xA;[turmeric]: http://en.wikipedia.org/wiki/Turmeric" />
  <row Id="6283" PostHistoryTypeId="2" PostId="3466" RevisionGUID="11336ca3-5b88-4187-9af0-3c9fde3d7cdf" CreationDate="2010-07-27T18:07:10.783" UserId="197" Text="I like the crushed potato idea above. Other possibilities:&#xD;&#xA;&#xD;&#xA;- cubes of blue cheese (eg gorgonzola)&#xD;&#xA;- grilled chicken breasts&#xD;&#xA;- fresh steamed asparagus / peas / green beans&#xD;&#xA;- leafy green salad (rocket, spinach, maybe add some pine nuts)&#xD;&#xA;- roasted / grilled portobello mushrooms&#xD;&#xA;- bruschetta or pitta bread&#xD;&#xA;&#xD;&#xA;This is making me hungry!!" />
  <row Id="6284" PostHistoryTypeId="5" PostId="3448" RevisionGUID="0b24dff8-54a7-45f1-b0c5-fac9329a5e5a" CreationDate="2010-07-27T18:10:01.837" UserId="1443" Comment="wording" Text="Controversial answer, but:  if it doesn't taste good.  Spoiled food is disgusting in texture (mealy, slimy), taste (pungent, bitter, chemical), and smell (rotten, sour, noxious).&#xD;&#xA;&#xD;&#xA;Any food more than a day old should really be reheated anyway. But don't reheat something that doesn't taste good beforehand.  &#xD;&#xA;&#xD;&#xA;In short, don't go by rules.  Go by looks and your senses.&#xD;&#xA;&#xD;&#xA;p.s. Don't smell or taste more than necessary to *test* the product." />
  <row Id="6286" PostHistoryTypeId="2" PostId="3468" RevisionGUID="89d3d4a2-46a4-408f-8b6d-30273cea1c10" CreationDate="2010-07-27T18:20:12.613" UserId="1443" Text="Salting food has a predictable trajectory.  Think of it like a roller-coaster.  /\  At first it's not great, then it's great, then it's not great again. &#xD;&#xA;&#xD;&#xA;Food with no salt will taste one-dimensional and flat.  The flavors will not &quot;pop&quot;.  Add a little salt and the taste of a dish will start to both integrate and become more complex.  &#xD;&#xA;&#xD;&#xA;With the perfect amount (differs by palette), the dish will just taste great, with all flavors easily identifiable and balanced (this partly depends on getting other elements of the dish right).  &#xD;&#xA;&#xD;&#xA;As you oversalt somewhat, the dish will begin to have a sharp but one-dimensional quality, an *edge* to it.  Some people like this.  It is what many people become addicted to.  &#xD;&#xA;&#xD;&#xA;As you go beyond this point, the dish begins to taste like, salt.  It has a briny quality that will make your mouth uncomfortable. &#xD;&#xA;&#xD;&#xA;As many have mentioned, it's a lot easier to make something more salty than less, so add salt gradually and *regularly*.  Few beginning cooks know that adding small amounts of salt multiple times enhances the cooking process, allows flavors to meld, and lessens the likelihood of oversalting all at once." />
  <row Id="6287" PostHistoryTypeId="2" PostId="3469" RevisionGUID="ccae7b4f-0b5c-4107-9735-f7d1253bfad5" CreationDate="2010-07-27T18:30:51.313" UserId="145" Text="If you don't remember when you got it, throw it out.&#xD;&#xA;&#xD;&#xA;My general rule is 1 week." />
  <row Id="6288" PostHistoryTypeId="2" PostId="3470" RevisionGUID="a93d0f1a-0aff-4262-a62d-2c0e2ea2ce07" CreationDate="2010-07-27T18:39:36.287" UserId="1443" Text="I'm going to recommend http://www.wolframalpha.com which has pretty much any conversion ever conceived of.  They also have great nutritional information." />
  <row Id="6289" PostHistoryTypeId="16" PostId="3470" RevisionGUID="a93d0f1a-0aff-4262-a62d-2c0e2ea2ce07" CreationDate="2010-07-27T18:39:36.287" UserId="-1" />
  <row Id="6290" PostHistoryTypeId="2" PostId="3471" RevisionGUID="e4e3ad6f-d369-4e76-af0f-c338bc8b5465" CreationDate="2010-07-27T18:55:54.413" UserId="1443" Text="I am going to add a caution for simple over-cooking.  I'm a soft-boiled fan, myself, but generally I think the risk of cracking is greater the more the eggs rattle around in boiling water with their liquid steaming inside.  Low and slow makes great eggs." />
  <row Id="6291" PostHistoryTypeId="5" PostId="3458" RevisionGUID="8df18bd7-213a-46e9-b969-f37954d62b93" CreationDate="2010-07-27T19:00:44.543" UserId="210" Comment="added link to a video showing what happens to a marshmellow in a vacuum" Text="This works by increasing the porousness of the meat inside the bag. When a vacuum is created, there is a natural tendency for matter to occupy that space. It does this by increasing the amount of space between particles, otherwise known as density. This increases the size of the microscopic holes in the meat, and thus effectively increases the surface area in which the marinade can contact the meat. More surface area means by marinade sticks to your food.&#xD;&#xA;&#xD;&#xA;If you'd like to see the effects of vacuum pressure on foods greatly exagerrated, [put a marshmallow in a vacuum seal bag and see what happens][1]. :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=OHY9fFQhX68" />
  <row Id="6292" PostHistoryTypeId="5" PostId="3466" RevisionGUID="1d7dbf9e-878e-46c3-8309-696a23eafc1d" CreationDate="2010-07-27T19:24:12.450" UserId="60" Comment="added 122 characters in body" Text="I like the [crushed potato idea]. Other possibilities:&#xD;&#xA;&#xD;&#xA;- cubes of blue cheese (eg gorgonzola)&#xD;&#xA;- grilled chicken breasts&#xD;&#xA;- fresh steamed asparagus / peas / green beans&#xD;&#xA;- leafy green salad (rocket, spinach, maybe add some pine nuts)&#xD;&#xA;- roasted / grilled portobello mushrooms&#xD;&#xA;- bruschetta or pitta bread&#xD;&#xA;&#xD;&#xA;This is making me hungry!!&#xD;&#xA;&#xD;&#xA;[crushed potato idea]: http://cooking.stackexchange.com/questions/3415/alternatives-to-serve-with-a-tomato-salad/3419#3419" />
  <row Id="6293" PostHistoryTypeId="2" PostId="3472" RevisionGUID="a8bf922c-f0a7-49af-976f-0f1ce00da657" CreationDate="2010-07-27T19:30:49.860" UserId="809" Text="I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter should be safe. Am I wrong and should I be defrosting in the refrigerator?" />
  <row Id="6294" PostHistoryTypeId="1" PostId="3472" RevisionGUID="a8bf922c-f0a7-49af-976f-0f1ce00da657" CreationDate="2010-07-27T19:30:49.860" UserId="809" Text="Is there a problem with defrosting meat on the counter?" />
  <row Id="6295" PostHistoryTypeId="3" PostId="3472" RevisionGUID="a8bf922c-f0a7-49af-976f-0f1ce00da657" CreationDate="2010-07-27T19:30:49.860" UserId="809" Text="&lt;meat&gt;&lt;raw-meat&gt;&lt;defrosting&gt;&lt;counter&gt;" />
  <row Id="6296" PostHistoryTypeId="5" PostId="3472" RevisionGUID="67e948e3-26c3-4605-bdcf-2132a381a15b" CreationDate="2010-07-27T19:41:39.990" UserId="809" Comment="clarification" Text="I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter should be safe.&#xD;&#xA;&#xD;&#xA;Generally, I remove the frozen items from the freezer and place them on a plate on the counter in the packaging they were frozen in. When they are mostly / completely thawed I place the meat the refrigerator.&#xD;&#xA;&#xD;&#xA;Am I wrong and should I be defrosting in the refrigerator?" />
  <row Id="6297" PostHistoryTypeId="2" PostId="3473" RevisionGUID="0b313736-b93d-4604-a072-1c3a68cbf503" CreationDate="2010-07-27T19:43:35.430" UserId="60" Text="The problem with defrosting meat on the counter is the temperature the exterior of the meat reaches, and the duration it stays there in order for the entire thing to be completely defrosted. &#xD;&#xA;&#xD;&#xA;For any meat, unless you're letting it reach room temperature from a refrigerated tempeature (35-40 F) to immediately cook it you should keep it at a refrigerated temperature to inhibit the growth of beasties.&#xD;&#xA;&#xD;&#xA;The bottom line is that above 40F things _will grow_. With a steak defrosting in the refrigerator you are assured that no part of the steak gets above 40F. If defrosting on your counter the surface temperature of your meat likely gets at least as high as 60F before the entire thing is defrosted.&#xD;&#xA;&#xD;&#xA;The only time my meat is exposed to temperatures above 40F is during transit from the store, and if I'm letting it get to room temperature for immediate cooking (30-60 mins)." />
  <row Id="6298" PostHistoryTypeId="2" PostId="3474" RevisionGUID="f2ba7028-fb69-497e-88b0-086e6d5ea643" CreationDate="2010-07-27T19:44:44.053" UserId="1259" Text="A lot of bacteria grows in the range of 70-100F (i.e. room temperature). It's definitely not recommended to defrost meat at room temperature. In fact, you are not supposed to leave meat at room temperature for more than an hour. &#xD;&#xA;&#xD;&#xA;However, defrosting in the refrigerator can take a long time and require you to plan at least one day ahead of time. I'm not so good at this, which leads to a safe and fast solution: Defrost meat in a waterproof ziploc bag in cold water. The water is an excellent conductor of heat, so the defrosting is quite fast and the water is cold so there's minimal safety risk." />
  <row Id="6299" PostHistoryTypeId="5" PostId="3473" RevisionGUID="92d5af33-1f23-4e6a-a2a5-d104515293f8" CreationDate="2010-07-27T19:48:52.483" UserId="60" Comment="added 476 characters in body; edited body" Text="The problem with defrosting meat on the counter is the temperature the exterior of the meat reaches, and the duration it stays there in order for the entire thing to be completely defrosted. &#xD;&#xA;&#xD;&#xA;For any meat, unless you're letting it reach room temperature from a refrigerated temperature (35-40℉) to immediately cook it you should keep it at a refrigerated temperature to inhibit the growth of beasties.&#xD;&#xA;&#xD;&#xA;The bottom line is that above 40℉ things _will grow_. With a steak defrosting in the refrigerator you are assured that no part of the steak gets above 40℉. If defrosting on your counter the surface temperature of your meat likely gets at least as high as 60℉ before the entire thing is defrosted.&#xD;&#xA;&#xD;&#xA;The only time my meat is exposed to temperatures above 40℉ is during transit from the store, and if I'm letting it get to room temperature for immediate cooking (30-60 mins).&#xD;&#xA;&#xD;&#xA;I will occasionally &quot;rapidly&quot; defrost things under _cold running_ water in the sink. I recommend against still water because it will reach room temperature and the previous warnings will apply. The _running_ water speeds up the heat transfer and flushes away most beasties. Keep in mind though that this uses an insane amount of water and is still pretty slow. I usually only bother with tuna steaks. I can get a 1&quot; thick tuna steak defrosted in about 25 minutes this way." />
  <row Id="6300" PostHistoryTypeId="5" PostId="3474" RevisionGUID="5c691f4e-16b5-4092-99ac-98f2f5d89289" CreationDate="2010-07-27T19:53:38.777" UserId="1259" Comment="Added info from USDA; edited body" Text="A lot of bacteria grows in the range of 70-100F (i.e. room temperature). It's definitely not recommended to defrost meat at room temperature. In fact, you are not supposed to leave meat at room temperature for more than an hour. &#xD;&#xA;&#xD;&#xA;However, defrosting in the refrigerator can take a long time and require you to plan at least one day ahead of time. I'm not so good at this, which leads to a safe and fast solution: Defrost meat in a waterproof ziploc bag in cold water. The water is an excellent conductor of heat, so the defrosting is quite fast and the water is cold so there's minimal safety risk.&#xD;&#xA;&#xD;&#xA;From the [USDA][1]:&#xD;&#xA;&#xD;&#xA;&gt; Uh, oh! You're home and forgot to&#xD;&#xA;&gt; defrost something for dinner. You grab&#xD;&#xA;&gt; a package of meat or chicken and use&#xD;&#xA;&gt; hot water to thaw it fast. But is this&#xD;&#xA;&gt; safe? What if you remembered to take&#xD;&#xA;&gt; food out of the freezer, but forgot&#xD;&#xA;&gt; and left the package on the counter&#xD;&#xA;&gt; all day while you were at work?&#xD;&#xA;&gt; &#xD;&#xA;&gt; Neither of these situations are safe,&#xD;&#xA;&gt; and these methods of thawing lead to&#xD;&#xA;&gt; foodborne illness. Food must be kept&#xD;&#xA;&gt; at a safe temperature during &quot;the big&#xD;&#xA;&gt; thaw.&quot; Foods are safe indefinitely&#xD;&#xA;&gt; while frozen. However, as soon as food&#xD;&#xA;&gt; begins to defrost and become warmer&#xD;&#xA;&gt; than 40 °F, any bacteria that may have&#xD;&#xA;&gt; been present before freezing can begin&#xD;&#xA;&gt; to multiply.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **Foods should never be thawed or even&#xD;&#xA;&gt; stored on the counter, or defrosted in&#xD;&#xA;&gt; hot water. Food left above 40 °F&#xD;&#xA;&gt; (unrefrigerated) is not at a safe&#xD;&#xA;&gt; temperature.**&#xD;&#xA;&gt; &#xD;&#xA;&gt; Even though the center of the package&#xD;&#xA;&gt; may still be frozen as it thaws on the&#xD;&#xA;&gt; counter, the outer layer of the food&#xD;&#xA;&gt; is in the &quot;Danger Zone,&quot; between 40&#xD;&#xA;&gt; and 140 °F – at temperatures where&#xD;&#xA;&gt; bacteria multiply rapidly.&#xD;&#xA;&gt; &#xD;&#xA;&gt; When defrosting frozen foods, it's&#xD;&#xA;&gt; best to plan ahead and thaw food in&#xD;&#xA;&gt; the refrigerator where food will&#xD;&#xA;&gt; remain at a safe, constant temperature&#xD;&#xA;&gt; – 40 °F or below.&#xD;&#xA;&gt; &#xD;&#xA;&gt; There are three safe ways to defrost&#xD;&#xA;&gt; food: in the refrigerator, in cold&#xD;&#xA;&gt; water, and in the microwave.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **Refrigerator Thawing Planning ahead is&#xD;&#xA;&gt; the key to this method because of the&#xD;&#xA;&gt; lengthy time involved. A large frozen&#xD;&#xA;&gt; item like a turkey requires at least a&#xD;&#xA;&gt; day (24 hours) for every 5 pounds of&#xD;&#xA;&gt; weight. Even small amounts of frozen&#xD;&#xA;&gt; food -- such as a pound of ground meat&#xD;&#xA;&gt; or boneless chicken breasts -- require&#xD;&#xA;&gt; a full day to thaw.** When thawing foods&#xD;&#xA;&gt; in the refrigerator, there are several&#xD;&#xA;&gt; variables to take into account. Some&#xD;&#xA;&gt; areas of an appliance may keep the&#xD;&#xA;&gt; food colder than other areas. Food&#xD;&#xA;&gt; placed in the coldest part will&#xD;&#xA;&gt; require longer defrosting time. Food&#xD;&#xA;&gt; takes longer to thaw in a refrigerator&#xD;&#xA;&gt; set at 35 °F than one set at 40 °F.&#xD;&#xA;&gt; &#xD;&#xA;&gt; After thawing in the refrigerator,&#xD;&#xA;&gt; ground meat and poultry should remain&#xD;&#xA;&gt; useable for an additional day or two&#xD;&#xA;&gt; before cooking; red meat, 3 to 5 days.&#xD;&#xA;&gt; Foods defrosted in the refrigerator&#xD;&#xA;&gt; can be refrozen without cooking,&#xD;&#xA;&gt; although there may be some loss of&#xD;&#xA;&gt; quality.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Cold Water Thawing&#xD;&#xA;&gt; &#xD;&#xA;&gt; This method is faster than&#xD;&#xA;&gt; refrigerator thawing but requires more&#xD;&#xA;&gt; attention. The food must be in a&#xD;&#xA;&gt; leak-proof package or plastic bag. If&#xD;&#xA;&gt; the bag leaks, bacteria from the air&#xD;&#xA;&gt; or surrounding environment could be&#xD;&#xA;&gt; introduced into the food. Also, meat&#xD;&#xA;&gt; tissue can also absorb water like a&#xD;&#xA;&gt; sponge, resulting in a watery product.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **The bag should be submerged in cold&#xD;&#xA;&gt; tap water, changing the water every 30&#xD;&#xA;&gt; minutes so it continues to thaw. Small&#xD;&#xA;&gt; packages of meat or poultry – about a&#xD;&#xA;&gt; pound – may defrost in an hour or&#xD;&#xA;&gt; less.** A 3- to 4-pound package may take&#xD;&#xA;&gt; 2 to 3 hours. For whole turkeys,&#xD;&#xA;&gt; estimate about 30 minutes per pound.&#xD;&#xA;&gt; If thawed completely, the food must be&#xD;&#xA;&gt; cooked immediately. &#xD;&#xA;&gt; &#xD;&#xA;&gt; Foods thawed by the cold water method&#xD;&#xA;&gt; should be cooked before refreezing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/big_thaw/index.asp" />
  <row Id="6301" PostHistoryTypeId="2" PostId="3475" RevisionGUID="64df0f6f-c792-49fd-a3cc-33c0c5ac4b5d" CreationDate="2010-07-27T19:54:04.173" UserId="1457" Text="One suggestion I would add is to freeze your stock in ice-cube trays, or in other small portions, so that you can parcel out the amount you need when you need it." />
  <row Id="6302" PostHistoryTypeId="2" PostId="3476" RevisionGUID="a77df75a-0c9b-49b9-8b6c-1ec1e0686958" CreationDate="2010-07-27T19:54:07.277" UserId="1443" Text="Technically or practically?&#xD;&#xA;&#xD;&#xA;Technically, it's not the best idea.  The purpose of thawing is to bring the meat above 32 degrees but not above 40. (Bringing it to room temperature is a separate process, done only immediately prior to cooking).  In a refrigerator, the temperature is probably between 35-45 degrees, so there's no problem.  On the counter, ambient temp is between 65-85, so it's dicey-town bacterially. 40-140 degrees is the &quot;hot zone&quot;: good for bacteria, bad for you.&#xD;&#xA;&#xD;&#xA;The particular danger of thawing on a countertop is that the exterior of the packaging, especially juices on the surface of the meat or on the inside of the container, may reach room temperature and remain there for hours.  So, ideally, using the refrigerator overnight is best.&#xD;&#xA;&#xD;&#xA;...On the other hand, everybody does it.  Defrosting outside of the fridge is *much* faster, and you're probably fine as long as you don't let the meat sit out once it's center is thawed. It would also be wise to use the meat *that day*, so that any bacteria which may have started working while it sat out doesn't have too long to mingle (especially if your fridge isn't a very cold one).&#xD;&#xA;&#xD;&#xA;They key is that you're going to *cook* this meat, so its exterior will be flash-fried, steamed, or seared at well above bacteria-killing temperature.&#xD;&#xA;&#xD;&#xA;Your best bet is to use good meats, wash your hands, and be mindful of contaminating cutlery and cutting surfaces with raw meat juice. Otherwise... it hasn't killed you yet." />
  <row Id="6303" PostHistoryTypeId="5" PostId="3473" RevisionGUID="71126eb5-3094-4647-acac-3cb435dc6e25" CreationDate="2010-07-27T19:55:50.063" UserId="60" Comment="added 293 characters in body" Text="The problem with defrosting meat on the counter is the temperature the exterior of the meat reaches, and the duration it stays there in order for the entire thing to be completely defrosted. &#xD;&#xA;&#xD;&#xA;For any meat, unless you're letting it reach room temperature from a refrigerated temperature (35-40℉) to immediately cook it you should keep it at a refrigerated temperature to inhibit the growth of beasties.&#xD;&#xA;&#xD;&#xA;The bottom line is that above 40℉ things _will grow_. With a steak defrosting in the refrigerator you are assured that no part of the steak gets above 40℉. If defrosting on your counter the surface temperature of your meat likely gets at least as high as 60℉ before the entire thing is defrosted.&#xD;&#xA;&#xD;&#xA;The only time my meat is exposed to temperatures above 40℉ is during transit from the store, and if I'm letting it get to room temperature for immediate cooking (30-60 mins).&#xD;&#xA;&#xD;&#xA;I will occasionally &quot;rapidly&quot; defrost things under _cold running_ water in the sink. I recommend against still water because it will reach room temperature and the previous warnings will apply. The _running_ water speeds up the heat transfer and flushes away most beasties. Keep in mind though that this uses an insane amount of water and is still pretty slow. I usually only bother with tuna steaks. I can get a 1&quot; thick tuna steak defrosted in about 25 minutes this way. Make sure that the meat is in a water-tight zip-loc bag.&#xD;&#xA;&#xD;&#xA;Please see the USDA's [safe defrosting methods] for additional details. The only methods listed are refrigerator, microwave, and cold water method.&#xD;&#xA;&#xD;&#xA;[safe defrosting methods]: http://www.fsis.usda.gov/factsheets/big_thaw/index.asp" />
  <row Id="6304" PostHistoryTypeId="5" PostId="3476" RevisionGUID="621cc2cf-7650-4053-a691-f77158d8625b" CreationDate="2010-07-27T20:02:09.347" UserId="1443" Comment="added 3 characters in body" Text="Technically or practically?&#xD;&#xA;&#xD;&#xA;Technically, it's not the best idea.  The purpose of thawing is to bring the meat above 32 degrees but not above 40. (Bringing it to room temperature is a separate process, done only immediately prior to cooking).  In a refrigerator, the temperature is probably between 35-45 degrees, so there's no problem.  On the counter, ambient temp is between 65-85, so it's dicey-town bacterially. 40-140 degrees is the &quot;hot zone&quot;: good for bacteria, bad for you.&#xD;&#xA;&#xD;&#xA;The particular danger of thawing on a countertop is that the exterior of the packaging, especially juices on the surface of the meat or on the inside of the container, may reach room temperature and remain there for hours.  So, ideally, using the refrigerator overnight is best.&#xD;&#xA;&#xD;&#xA;...On the other hand, lots of people do it.  Defrosting outside of the fridge is *much* faster, and you're probably fine as long as you don't let the meat sit out once it's center is thawed. It would also be wise to use the meat *that day*, so that any bacteria which may have started working while it sat out doesn't have too long to mingle (especially if your fridge isn't a very cold one).&#xD;&#xA;&#xD;&#xA;They key is that you're going to *cook* this meat, so its exterior will be flash-fried, steamed, or seared at well above bacteria-killing temperature.&#xD;&#xA;&#xD;&#xA;Your best bet is to use good meats, wash your hands, and be mindful of contaminating cutlery and cutting surfaces with raw meat juice. Otherwise... it hasn't killed you yet." />
  <row Id="6305" PostHistoryTypeId="2" PostId="3477" RevisionGUID="3b86551a-a5c4-4330-be79-96aca8a93356" CreationDate="2010-07-27T20:05:34.520" UserId="771" Text="The [Food Standards Agency say][1] that it is only safe to defrost items at room temperature, when they're not going to be cooked before eating (such as cheesecake). Meat would not fall into this category, so would be safer to defrost in a fridge (typically for 24 hours, but depends on size/etc) or using a defrost setting on a Microwave.&#xD;&#xA;&#xD;&#xA; [1]: http://www.food.gov.uk/multimedia/pdfs/sfbbdefrosting1009.pdf" />
  <row Id="6306" PostHistoryTypeId="2" PostId="3478" RevisionGUID="cca239b3-a4d9-447a-92bc-2fca3e979a14" CreationDate="2010-07-27T20:10:17.423" UserId="649" Text="It it's not for immediate cooking, defrost in the fridge. The rule of thumb is for a piece of meat to spend no more than 4 hours (cumulative) in the danger zone (above 40 degrees F). A thin piece of steak won't take that long to defrost, so it's relatively safe to defrost on the counter and then cook immediately. A big roast or chicken on the other hand, has a much higher mass to surface area ratio and will take longer to thaw, leaving the exterior in the danger zone for longer than is safe.&#xD;&#xA;&#xD;&#xA;If you want faster defrosting, put the whole sealed package of meat in cold water in the fridge. Water is a much better conductor of heat than air, so it will speed up the process while remaining under 40 degrees. I think you could also combine this with brining by taking the meat out of its package and adding sufficient salt to the water (about a tablespoon per cup).&#xD;&#xA;&#xD;&#xA;Personally, I like to put the meat in a marinade (with salt and acid) in a gallon ziplock bag, and stick it in the fridge for a few hours." />
  <row Id="6307" PostHistoryTypeId="6" PostId="3472" RevisionGUID="f6bcba98-b71f-412d-889f-ffb0babd2eb7" CreationDate="2010-07-27T20:18:29.043" UserId="60" Comment="edited tags" Text="&lt;meat&gt;&lt;raw-meat&gt;&lt;defrosting&gt;" />
  <row Id="6309" PostHistoryTypeId="5" PostId="3466" RevisionGUID="42073e12-7ef9-4f90-83f6-ad10b295b84e" CreationDate="2010-07-27T20:38:31.787" UserId="197" Comment="added another couple of suggestions" Text="I like the [crushed potato idea]. Other possibilities:&#xD;&#xA;&#xD;&#xA;- cubes of blue cheese (eg gorgonzola)&#xD;&#xA;- grilled chicken breasts&#xD;&#xA;- fresh steamed asparagus / peas / green beans&#xD;&#xA;- leafy green salad (rocket, spinach, maybe add some pine nuts)&#xD;&#xA;- roasted / grilled portobello mushrooms&#xD;&#xA;- bruschetta or pitta bread&#xD;&#xA;&#xD;&#xA;Now that I think about it, even a rice, pasta or cous cous base would go nicely with this, too.&#xD;&#xA;&#xD;&#xA;This is making me hungry!!&#xD;&#xA;&#xD;&#xA;[crushed potato idea]: http://cooking.stackexchange.com/questions/3415/alternatives-to-serve-with-a-tomato-salad/3419#3419" />
  <row Id="6310" PostHistoryTypeId="5" PostId="3473" RevisionGUID="62987017-effc-47fb-acc3-256061316df0" CreationDate="2010-07-27T20:42:55.023" UserId="60" Comment="deleted 31 characters in body" Text="The problem with defrosting meat on the counter is the temperature the exterior of the meat reaches, and the duration it stays there in order for the entire thing to be completely defrosted. &#xD;&#xA;&#xD;&#xA;For any meat, unless you're letting it reach room temperature from a refrigerated temperature (35-40℉) to immediately cook it you should keep it at a refrigerated temperature to inhibit the growth of beasties.&#xD;&#xA;&#xD;&#xA;The bottom line is that above 40℉ things _will grow_. With a steak defrosting in the refrigerator you are assured that no part of the steak gets above 40℉. If defrosting on your counter the surface temperature of your meat likely gets at least as high as 60℉ before the entire thing is defrosted.&#xD;&#xA;&#xD;&#xA;The only time my meat is exposed to temperatures above 40℉ is during transit from the store, and if I'm letting it get to room temperature for immediate cooking (30-60 mins).&#xD;&#xA;&#xD;&#xA;I will occasionally &quot;rapidly&quot; defrost things under _cold running_ water in the sink. I recommend against still water because it will reach room temperature and the previous warnings will apply. The _running_ water speeds up the heat transfer. Keep in mind though that this uses an insane amount of water and is still pretty slow. I usually only bother with tuna steaks. I can get a 1&quot; thick tuna steak defrosted in about 25 minutes this way. Make sure that the meat is in a water-tight zip-loc bag.&#xD;&#xA;&#xD;&#xA;Please see the USDA's [safe defrosting methods] for additional details. The only methods listed are refrigerator, microwave, and cold water method.&#xD;&#xA;&#xD;&#xA;[safe defrosting methods]: http://www.fsis.usda.gov/factsheets/big_thaw/index.asp" />
  <row Id="6311" PostHistoryTypeId="5" PostId="3472" RevisionGUID="64155a81-4cc3-4235-8295-d494d9c6d4e2" CreationDate="2010-07-27T20:48:25.353" UserId="809" Comment="added 3 characters in body" Text="I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it on the counter should be safe.&#xD;&#xA;&#xD;&#xA;Generally, I remove the frozen items from the freezer and place them on a plate on the counter in the packaging they were frozen in. When they are mostly / completely thawed I place the meat in the refrigerator.&#xD;&#xA;&#xD;&#xA;Am I wrong and should I be defrosting in the refrigerator?" />
  <row Id="6312" PostHistoryTypeId="5" PostId="3474" RevisionGUID="8029df8b-9d62-4148-a156-38dd6962a6ef" CreationDate="2010-07-27T20:53:57.880" UserId="60" Comment="clarified" Text="A lot of bacteria grows in the range of 40-100F (i.e. room temperature). It's definitely not recommended to defrost meat at room temperature. In fact, you are not supposed to leave meat at room temperature for more than an hour. &#xD;&#xA;&#xD;&#xA;However, defrosting in the refrigerator can take a long time and require you to plan at least one day ahead of time. I'm not so good at this, which leads to a safe and fast solution: Defrost meat in a waterproof ziploc bag in cold water. Change the water every 30 minutes until defrosted. The water is a better  conductor of heat than air, so the defrosting is quite fast and the water is cold so there's minimal safety risk.&#xD;&#xA;&#xD;&#xA;From the [USDA][1]:&#xD;&#xA;&#xD;&#xA;&gt; Uh, oh! You're home and forgot to&#xD;&#xA;&gt; defrost something for dinner. You grab&#xD;&#xA;&gt; a package of meat or chicken and use&#xD;&#xA;&gt; hot water to thaw it fast. But is this&#xD;&#xA;&gt; safe? What if you remembered to take&#xD;&#xA;&gt; food out of the freezer, but forgot&#xD;&#xA;&gt; and left the package on the counter&#xD;&#xA;&gt; all day while you were at work?&#xD;&#xA;&gt; &#xD;&#xA;&gt; Neither of these situations are safe,&#xD;&#xA;&gt; and these methods of thawing lead to&#xD;&#xA;&gt; foodborne illness. Food must be kept&#xD;&#xA;&gt; at a safe temperature during &quot;the big&#xD;&#xA;&gt; thaw.&quot; Foods are safe indefinitely&#xD;&#xA;&gt; while frozen. However, as soon as food&#xD;&#xA;&gt; begins to defrost and become warmer&#xD;&#xA;&gt; than 40 °F, any bacteria that may have&#xD;&#xA;&gt; been present before freezing can begin&#xD;&#xA;&gt; to multiply.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **Foods should never be thawed or even&#xD;&#xA;&gt; stored on the counter, or defrosted in&#xD;&#xA;&gt; hot water. Food left above 40 °F&#xD;&#xA;&gt; (unrefrigerated) is not at a safe&#xD;&#xA;&gt; temperature.**&#xD;&#xA;&gt; &#xD;&#xA;&gt; Even though the center of the package&#xD;&#xA;&gt; may still be frozen as it thaws on the&#xD;&#xA;&gt; counter, the outer layer of the food&#xD;&#xA;&gt; is in the &quot;Danger Zone,&quot; between 40&#xD;&#xA;&gt; and 140 °F – at temperatures where&#xD;&#xA;&gt; bacteria multiply rapidly.&#xD;&#xA;&gt; &#xD;&#xA;&gt; When defrosting frozen foods, it's&#xD;&#xA;&gt; best to plan ahead and thaw food in&#xD;&#xA;&gt; the refrigerator where food will&#xD;&#xA;&gt; remain at a safe, constant temperature&#xD;&#xA;&gt; – 40 °F or below.&#xD;&#xA;&gt; &#xD;&#xA;&gt; There are three safe ways to defrost&#xD;&#xA;&gt; food: in the refrigerator, in cold&#xD;&#xA;&gt; water, and in the microwave.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **Refrigerator Thawing Planning ahead is&#xD;&#xA;&gt; the key to this method because of the&#xD;&#xA;&gt; lengthy time involved. A large frozen&#xD;&#xA;&gt; item like a turkey requires at least a&#xD;&#xA;&gt; day (24 hours) for every 5 pounds of&#xD;&#xA;&gt; weight. Even small amounts of frozen&#xD;&#xA;&gt; food -- such as a pound of ground meat&#xD;&#xA;&gt; or boneless chicken breasts -- require&#xD;&#xA;&gt; a full day to thaw.** When thawing foods&#xD;&#xA;&gt; in the refrigerator, there are several&#xD;&#xA;&gt; variables to take into account. Some&#xD;&#xA;&gt; areas of an appliance may keep the&#xD;&#xA;&gt; food colder than other areas. Food&#xD;&#xA;&gt; placed in the coldest part will&#xD;&#xA;&gt; require longer defrosting time. Food&#xD;&#xA;&gt; takes longer to thaw in a refrigerator&#xD;&#xA;&gt; set at 35 °F than one set at 40 °F.&#xD;&#xA;&gt; &#xD;&#xA;&gt; After thawing in the refrigerator,&#xD;&#xA;&gt; ground meat and poultry should remain&#xD;&#xA;&gt; useable for an additional day or two&#xD;&#xA;&gt; before cooking; red meat, 3 to 5 days.&#xD;&#xA;&gt; Foods defrosted in the refrigerator&#xD;&#xA;&gt; can be refrozen without cooking,&#xD;&#xA;&gt; although there may be some loss of&#xD;&#xA;&gt; quality.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Cold Water Thawing&#xD;&#xA;&gt; &#xD;&#xA;&gt; This method is faster than&#xD;&#xA;&gt; refrigerator thawing but requires more&#xD;&#xA;&gt; attention. The food must be in a&#xD;&#xA;&gt; leak-proof package or plastic bag. If&#xD;&#xA;&gt; the bag leaks, bacteria from the air&#xD;&#xA;&gt; or surrounding environment could be&#xD;&#xA;&gt; introduced into the food. Also, meat&#xD;&#xA;&gt; tissue can also absorb water like a&#xD;&#xA;&gt; sponge, resulting in a watery product.&#xD;&#xA;&gt; &#xD;&#xA;&gt; **The bag should be submerged in cold&#xD;&#xA;&gt; tap water, changing the water every 30&#xD;&#xA;&gt; minutes so it continues to thaw. Small&#xD;&#xA;&gt; packages of meat or poultry – about a&#xD;&#xA;&gt; pound – may defrost in an hour or&#xD;&#xA;&gt; less.** A 3- to 4-pound package may take&#xD;&#xA;&gt; 2 to 3 hours. For whole turkeys,&#xD;&#xA;&gt; estimate about 30 minutes per pound.&#xD;&#xA;&gt; If thawed completely, the food must be&#xD;&#xA;&gt; cooked immediately. &#xD;&#xA;&gt; &#xD;&#xA;&gt; Foods thawed by the cold water method&#xD;&#xA;&gt; should be cooked before refreezing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/big_thaw/index.asp" />
  <row Id="6313" PostHistoryTypeId="2" PostId="3479" RevisionGUID="8fdc2c2f-365a-41b0-b875-b67c883e61f7" CreationDate="2010-07-27T20:56:35.240" UserId="946" Text="I have just returned from a dinner in a Japanese restaurant where I tasted Wasabi.&#xD;&#xA;&#xD;&#xA;I would like to know which are the ingredients of this sauce, which is the recipe and if it easy to make." />
  <row Id="6314" PostHistoryTypeId="1" PostId="3479" RevisionGUID="8fdc2c2f-365a-41b0-b875-b67c883e61f7" CreationDate="2010-07-27T20:56:35.240" UserId="946" Text="How to make Wasabi?" />
  <row Id="6315" PostHistoryTypeId="3" PostId="3479" RevisionGUID="8fdc2c2f-365a-41b0-b875-b67c883e61f7" CreationDate="2010-07-27T20:56:35.240" UserId="946" Text="&lt;recipe&gt;&lt;ingredients&gt;&lt;sauce&gt;" />
  <row Id="6317" PostHistoryTypeId="2" PostId="3481" RevisionGUID="f3b1e623-3cee-4871-95c9-d3871e6e8a6c" CreationDate="2010-07-27T20:59:03.157" UserId="60" Text="This is remarkably simple. &#xD;&#xA;&#xD;&#xA;Simply take some [wasabi powder] and mix with equal parts water adjusting for desired consistency.&#xD;&#xA;&#xD;&#xA;[wasabi powder]: http://www.amazon.com/gp/product/B000FNJ69S?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000FNJ69S&#xD;&#xA;" />
  <row Id="6318" PostHistoryTypeId="4" PostId="3479" RevisionGUID="320adc1a-77b5-483d-bc57-173763baff85" CreationDate="2010-07-27T21:00:35.493" UserId="60" Comment="edited title; edited tags" Text="How to make wasabi paste?" />
  <row Id="6319" PostHistoryTypeId="6" PostId="3479" RevisionGUID="320adc1a-77b5-483d-bc57-173763baff85" CreationDate="2010-07-27T21:00:35.493" UserId="60" Comment="edited title; edited tags" Text="&lt;recipe&gt;&lt;ingredients&gt;&lt;wasabi&gt;" />
  <row Id="6321" PostHistoryTypeId="2" PostId="3482" RevisionGUID="fe5d2d68-deb1-4739-94f1-e2249cab000c" CreationDate="2010-07-27T21:02:06.973" UserId="1443" Text="I make a paste using crushed ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well).  It makes a great rub, and can even be tasted straight as a flavorful herbal concoction.&#xD;&#xA;&#xD;&#xA;I know fresh herbs don't last long in general, but I suspect the addition of honey, and possibly some of the other ingredients could lengthen the shelf-life.&#xD;&#xA;&#xD;&#xA;How long will this last if kept in an airtight container and refrigerated or *not refrigerated*?&#xD;&#xA;&#xD;&#xA;Specifically:  how long, what will spoil first, what ingredients might extend it, and any other ideas. Thanks!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6322" PostHistoryTypeId="1" PostId="3482" RevisionGUID="fe5d2d68-deb1-4739-94f1-e2249cab000c" CreationDate="2010-07-27T21:02:06.973" UserId="1443" Text="Spoilage time on a fresh herb paste" />
  <row Id="6323" PostHistoryTypeId="3" PostId="3482" RevisionGUID="fe5d2d68-deb1-4739-94f1-e2249cab000c" CreationDate="2010-07-27T21:02:06.973" UserId="1443" Text="&lt;food-safety&gt;&lt;spices&gt;&lt;herbs&gt;&lt;food-preservation&gt;&lt;spoiled&gt;" />
  <row Id="6324" PostHistoryTypeId="2" PostId="3483" RevisionGUID="0412ebd9-0ce4-4dde-89e2-ec92a84de924" CreationDate="2010-07-27T21:03:35.317" UserId="51" Text="I serve rotisserie chicken once in a while - I save the bones in the freezer until I have enough to make a big batch of stock.  I also save the tops and bottoms of celery stalks and other trimmings when I make veggie trays.  The veg may get mushy from freezing but it still has great flavor to add to your stock.  I find that for home use freezing the stock in 1-cup increments works great." />
  <row Id="6325" PostHistoryTypeId="2" PostId="3484" RevisionGUID="093dd13f-7b77-462e-802c-604d4490911c" CreationDate="2010-07-27T21:06:51.300" UserId="51" Text="Honey is a great preservative, a small amount of salt will extend the storage life as well and can make the flavor of the other ingredients 'pop' just be cautious when adding it not to overdo. " />
  <row Id="6326" PostHistoryTypeId="2" PostId="3485" RevisionGUID="5c587bd2-86c4-4ac0-a2b8-e0dc0edd4d9f" CreationDate="2010-07-27T21:07:24.527" UserId="60" Text="Well of all your listed ingredients the only two that can really 'spoil' are the fresh basil and fresh mint. Honey never goes bad, and nearly any dried spice can last for a _long_ time with just a degradation in flavor.&#xD;&#xA;&#xD;&#xA;I'd say that if you washed and dried (sanitarily) your basil and mint before addition to this mix that you could get at least 1-2 weeks out of it unrefrigerated, and at least 1-2 months out of it refrigerated.&#xD;&#xA;&#xD;&#xA;Please note that this is just a ballpark estimate and you may have to do some trial and error to determine a more specific window. That said, I wouldn't be surprised if you could get a significantly longer shelf life out of it than my estimates.&#xD;&#xA;&#xD;&#xA;**Update** - I think the presence of salt does enough to &quot;extend&quot; the life of it. " />
  <row Id="6327" PostHistoryTypeId="2" PostId="3486" RevisionGUID="3a805c6a-2a84-4698-9ff5-bef5aac40755" CreationDate="2010-07-27T21:18:15.660" UserId="51" Text="I have converted a number of traditional dishes to kosher (cannot mix meat and dairy ingredients) but have trouble finding substitutes for dairy ingredients that have the correct consistency or flavor.  I have tried a number of soy-based products, like sour supreme, work great if you are not cooking them but I find that many of them don't handle high temperatures well.  Does anyone have any other suggestions so I can make beef stroganoff or veal parmesan.  " />
  <row Id="6328" PostHistoryTypeId="1" PostId="3486" RevisionGUID="3a805c6a-2a84-4698-9ff5-bef5aac40755" CreationDate="2010-07-27T21:18:15.660" UserId="51" Text="Non-Dairy substitutes" />
  <row Id="6329" PostHistoryTypeId="3" PostId="3486" RevisionGUID="3a805c6a-2a84-4698-9ff5-bef5aac40755" CreationDate="2010-07-27T21:18:15.660" UserId="51" Text="&lt;substitutions&gt;&lt;dairy&gt;" />
  <row Id="6330" PostHistoryTypeId="2" PostId="3487" RevisionGUID="b8c4dbbd-ef22-4834-8116-8068ab696e19" CreationDate="2010-07-27T21:19:40.887" UserId="51" Text="Sour Supreme is one brand of soy-based, non-dairy substitute." />
  <row Id="6331" PostHistoryTypeId="5" PostId="3485" RevisionGUID="cedd4265-514c-47fa-8fd4-26ba549237a8" CreationDate="2010-07-27T21:21:31.403" UserId="60" Comment="added 494 characters in body" Text="Well of all your listed ingredients the only two that can really 'spoil' are the fresh basil and fresh mint. Honey never goes bad, and nearly any dried spice can last for a _long_ time with just a degradation in flavor.&#xD;&#xA;&#xD;&#xA;I'd say that if you washed and dried (sanitarily) your basil and mint before addition to this mix that you could get at least 1-2 weeks out of it unrefrigerated, and at least 1-2 months out of it refrigerated.&#xD;&#xA;&#xD;&#xA;Please note that this is just a ballpark estimate and you may have to do some trial and error to determine a more specific window. That said, I wouldn't be surprised if you could get a significantly longer shelf life out of it than my estimates.&#xD;&#xA;&#xD;&#xA;**Update** - I think the presence of salt does enough to &quot;extend&quot; the life of it. &#xD;&#xA;&#xD;&#xA;**Another Update** - Some Googling has informed that honey _is_ in-fact a preservative. Apparently honey is a rather hostile environment for bacteria due to the production/presence of hydrogen peroxide.&#xD;&#xA;&#xD;&#xA;I still think my estimates are accurate, albeit a little conservative now. The best thing you can do is trial and error.&#xD;&#xA;&#xD;&#xA;Sources:&#xD;&#xA;&#xD;&#xA;http://www.entrepreneur.com/tradejournals/article/132772675.html&#xD;&#xA;&#xD;&#xA;http://natural-products.suite101.com/article.cfm/honey_as_a_natural_preservative" />
  <row Id="6332" PostHistoryTypeId="2" PostId="3488" RevisionGUID="719a5dc8-c873-4644-9620-d03204614e11" CreationDate="2010-07-27T21:31:26.790" UserId="260" Text="I often times find myself making decisions about what I'm going to make for myself and my fiancee at work before I go home, and then stop at the store for any needed supplies on the way. Granted this is not always the most efficient way of doing it, but it does have a couple of advantages:&#xD;&#xA;&#xD;&#xA;1.  Our schedules are often times unpredictable, and its hard to plan meals more than a day in advance.&#xD;&#xA;2.  I can always ensure the freshness of ingredients.&#xD;&#xA;&#xD;&#xA;That small thing aside, there are certain things that are fairly standard, which I can never remember if I currently have in the pantry or refrigerator.  Do I have enough fresh garlic in the house? Lemons? What spices do I have in the spice rack?&#xD;&#xA;&#xD;&#xA;It would be really nice if I could look online somewhere to see what I have in my pantry right now. Does anyone know of a good internet site for managing your current pantry, that might also have a system for managing our favorite recipes?  I'm thinking it might be worth the effort to manage my pantry online for the ability to check on it at work for this reason.&#xD;&#xA;&#xD;&#xA;Does anyone else face a similar problem, and what have you come up with to solve it?" />
  <row Id="6333" PostHistoryTypeId="1" PostId="3488" RevisionGUID="719a5dc8-c873-4644-9620-d03204614e11" CreationDate="2010-07-27T21:31:26.790" UserId="260" Text="How Do You Know What's In Your Pantry?" />
  <row Id="6334" PostHistoryTypeId="3" PostId="3488" RevisionGUID="719a5dc8-c873-4644-9620-d03204614e11" CreationDate="2010-07-27T21:31:26.790" UserId="260" Text="&lt;storage-method&gt;&lt;best-practices&gt;" />
  <row Id="6335" PostHistoryTypeId="5" PostId="3481" RevisionGUID="824a35b2-5a5b-4163-9970-1e9c61314035" CreationDate="2010-07-27T21:34:00.847" UserId="60" Comment="added 679 characters in body" Text="This is remarkably simple. &#xD;&#xA;&#xD;&#xA;Simply take some [wasabi powder] and mix with equal parts water adjusting for desired consistency.&#xD;&#xA;&#xD;&#xA;**Update** - Regarding _fresh_ wasabi. As indicated in my comment below fresh wasabi is very rare and not often seen outside of Japan. It is very expensive and is considered a delicacy. Nearly any wasabi you'll find in North America, and likely Europe too, is going to be made from a wasabi powder. The powder is typically a combination of low quality wasabi (if any), regular horseradish, mustard, cornstarch and food coloring.&#xD;&#xA;&#xD;&#xA;If you do get your hands on fresh wasabi then you would grate it with a _very fine_ grater. Typically sharkskin or ceramic. The fresh root would provide some natural moisture so you may not need to add much water to adjust consistency, if any.&#xD;&#xA;&#xD;&#xA;[wasabi powder]: http://www.amazon.com/gp/product/B000FNJ69S?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000FNJ69S&#xD;&#xA;" />
  <row Id="6336" PostHistoryTypeId="6" PostId="3479" RevisionGUID="864e4a8a-f06d-4f3b-9095-dcdb52285b01" CreationDate="2010-07-27T21:38:18.677" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;recipe&gt;&lt;ingredients&gt;&lt;wasabi&gt;" />
  <row Id="6337" PostHistoryTypeId="2" PostId="3489" RevisionGUID="add6528d-4758-4b73-a0d4-04697c6cc663" CreationDate="2010-07-27T21:49:35.257" UserId="1461" Text="I keep a small DB of all my spices on a Dropbox.com account, which I can access with all my various computers and mobile devices.  I tend to keep spices longer than strictly required, and its relatively easy to update when I run out of things, and with mobile access I'll always have the list handy when I'm at the spice market.&#xD;&#xA;&#xD;&#xA;It works well for non- or semi-non-perishables -- I suppose you could make a similar system work for dry goods, as long as you made a note to mark them as &quot;must buy&quot; when your supply dips below some personal threshold;  nothing is worse than thinking you have enough flour/sugar/molassass and finding that in fact you only have a half cup left!&#xD;&#xA;&#xD;&#xA;Do you cook frequently?  I used to have this exact issue with perishable goods when I only cooked once per week, but since going to preparing 6-8 meals per week, I have a better mental inventory." />
  <row Id="6338" PostHistoryTypeId="2" PostId="3490" RevisionGUID="44abfe72-9004-4cf9-bebc-af2656ec45a8" CreationDate="2010-07-27T21:55:16.720" UserId="1461" Text="I've had some luck with rice or almond milk, although you may need to also address technique. Stroganoff, for example, might require you to prep the sauce over different heat.  I'd recommend flipping through a few vegan cookbooks to see if there's any analogous recipes that you could steal a preparation technique from.&#xD;&#xA;&#xD;&#xA;BTW - I'm not super familiar with Kosher food prep, but does &quot;dairy&quot; include all animal milks (such as sheep or goat?)  Does &quot;dairy&quot; also encompass yogurts, kefir, etc?" />
  <row Id="6339" PostHistoryTypeId="2" PostId="3491" RevisionGUID="3aea215b-3b9a-4a29-8e08-d80e12ff36a6" CreationDate="2010-07-27T22:11:26.133" UserId="1461" Text="&quot;Luckily&quot; you don't need all that many strands, and you can get good deals on it if you mail order." />
  <row Id="6340" PostHistoryTypeId="2" PostId="3492" RevisionGUID="f6ff47cb-d49c-45b4-bcc3-4c797583da3c" CreationDate="2010-07-27T22:27:12.297" UserId="1461" Text="A good place to start is to research what ingredients are seasonally and regionally available at the same time/place as the main ingredient(s), what flavor profiles are common to the overall zeitgeist of the regions cuisine, and finally consider the cost of various ingredients and how that compares to the perceived socio-economic class traditionally ate the dish." />
  <row Id="6341" PostHistoryTypeId="2" PostId="3493" RevisionGUID="3854fb95-f63b-4f95-9ff9-683277e9a4be" CreationDate="2010-07-27T22:36:02.103" UserId="1461" Text="I've been doing Mizithra (http://en.wikipedia.org/wiki/Mizithra) lately, as I've been eating less cow-milk based cheeses.  With a bit of olive oil, garlic, and scallions, you get nice top notes, full body, and the &quot;pastoral&quot; finish of a solid sheep's cheese." />
  <row Id="6342" PostHistoryTypeId="2" PostId="3494" RevisionGUID="7986491f-0c69-4b1a-bed8-20002910a2ea" CreationDate="2010-07-27T22:44:28.550" UserId="1443" Text="Sous vide not only keeps the proteins (main component) at a lower temperature, but also the spices/oils/flavorings. Heat helps release the taste and aroma of all the ingredients, and the sous vide might not be hot enough to do that.&#xD;&#xA;&#xD;&#xA;So, while it kind of kills the simplicity, you could always sautee the seasonings in oil *before* adding them to the sous vide bag (not until cooler though). Or just keep them separate and recombine for serving.  Sous vide itself (not the vacuum part) is mainly for maintaining/achieving a controlled internal temperature, and skilled cooks don't *only* sous vide a dish; they might sous vide and then finish under a broiler for texture, or with a torch. If the sauce isn't working inside the bag, make it work outside the bag.&#xD;&#xA;&#xD;&#xA;Alternately, put the ingredients in the bag the day before, and let them marinate overnight in the fridge.  The vacuum action is essentially just a speeded up marinade, so this should do the same.&#xD;&#xA;&#xD;&#xA;Also, make sure you're using enough (but not too much) SALT.&#xD;&#xA;&#xD;&#xA;Finally, call the Sous Vide Supreme company.  They know their product's capabilities and limitations and might have some good recommendations.&#xD;&#xA;&#xD;&#xA;Just my guesses." />
  <row Id="6343" PostHistoryTypeId="4" PostId="3486" RevisionGUID="cbc3df42-219e-41cf-a6a0-da1662ecdf45" CreationDate="2010-07-27T22:49:03.600" UserId="86" Comment="I often use dairy as a substitute for non-dairy. " Text="What can I substitute for dairy products in kosher meat dishes?" />
  <row Id="6344" PostHistoryTypeId="6" PostId="3486" RevisionGUID="cbc3df42-219e-41cf-a6a0-da1662ecdf45" CreationDate="2010-07-27T22:49:03.600" UserId="86" Comment="I often use dairy as a substitute for non-dairy. " Text="&lt;substitutions&gt;&lt;dairy&gt;&lt;kosher&gt;" />
  <row Id="6345" PostHistoryTypeId="2" PostId="3495" RevisionGUID="b9978926-6af7-42cc-80a7-458c4a014d54" CreationDate="2010-07-27T22:54:43.093" UserId="1443" Text="-Authentic is a myth and a moving target.  Bless your food with delicious instead. &#xD;&#xA;&#xD;&#xA;-Cooking is using what's around and tastes good.  All cuisines evolve.  &#xD;&#xA;&#xD;&#xA;-If you want to approximate traditional dishes, consult a nutritional anthropology text or a culinary historian (they exist, really). &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6346" PostHistoryTypeId="5" PostId="3482" RevisionGUID="ec1eb6ec-fa61-499f-b6b1-764bd9887157" CreationDate="2010-07-27T22:55:43.060" UserId="1443" Comment="deleted 8 characters in body" Text="I make a paste using ground fresh basil, ground fresh mint, ground dried ginger, salt, ground roasted coffee, and raw honey (enough to coat all of the ingredients well).  It makes a great rub, and can even be tasted straight as a flavorful herbal concoction.&#xD;&#xA;&#xD;&#xA;I know fresh herbs don't last long in general, but I suspect the addition of honey, and possibly some of the other ingredients could lengthen the shelf-life.&#xD;&#xA;&#xD;&#xA;How long will this last if kept in an airtight container and refrigerated or *not refrigerated*?&#xD;&#xA;&#xD;&#xA;Specifically:  how long, what will spoil first, what ingredients might extend it, and any other ideas. Thanks!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6347" PostHistoryTypeId="2" PostId="3496" RevisionGUID="ec58c2ea-db06-4dc6-96f2-666492337afc" CreationDate="2010-07-27T23:00:44.283" UserId="1443" Text="Add more liquid, more fat, or cook them less.  &#xD;&#xA;&#xD;&#xA;Milk, cream, butter, yogurt, oil, or applesauce will all impart more creaminess.  &#xD;&#xA;&#xD;&#xA;Try cooking them like you do bread, with a pan/can of steaming water in the bottom of the oven." />
  <row Id="6348" PostHistoryTypeId="5" PostId="3495" RevisionGUID="328a9b7b-a014-42fe-b420-8dbe8a0ac6da" CreationDate="2010-07-27T23:08:23.633" UserId="1443" Comment="deleted 3 characters in body" Text="Authentic is a myth and a moving target.  Bless your food with delicious instead. &#xD;&#xA;&#xD;&#xA;Cooking is using what's around and tastes good.  All cuisines evolve.  &#xD;&#xA;&#xD;&#xA;If you want to approximate traditional dishes, consult a nutritional anthropology text or a culinary historian (they exist, really). &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6349" PostHistoryTypeId="2" PostId="3497" RevisionGUID="e4275f2a-ed70-4fe0-a185-d36ed061814a" CreationDate="2010-07-27T23:10:51.273" UserId="1372" Text="Anytime you're running low on something that is a staple - put it on your shopping list.Keep your list online somewhere." />
  <row Id="6350" PostHistoryTypeId="2" PostId="3498" RevisionGUID="7909791a-44df-45a0-b01f-d5d9d56e45ef" CreationDate="2010-07-27T23:12:53.533" UserId="217" Text="I ate at a local Italian dive last night and ordered *Shrimp Fra Diavolo*, which included a spicy sauce served over linguini noodles.  The dish was great, but the tail was still attached to the shrimps and I was annoyed that I had to remove the tail to eat my dinner.  Is this normal?&#xD;&#xA;&#xD;&#xA;Other than shrimp coctail, when is it appropriate to serve shrimp with the tail still attached?  Are there flavor/seasoning benefits to cooking shrimp in the tail?" />
  <row Id="6351" PostHistoryTypeId="1" PostId="3498" RevisionGUID="7909791a-44df-45a0-b01f-d5d9d56e45ef" CreationDate="2010-07-27T23:12:53.533" UserId="217" Text="When is it appropriate to serve shrimp with the tail still attached?" />
  <row Id="6352" PostHistoryTypeId="3" PostId="3498" RevisionGUID="7909791a-44df-45a0-b01f-d5d9d56e45ef" CreationDate="2010-07-27T23:12:53.533" UserId="217" Text="&lt;shrimp&gt;&lt;presentation&gt;&lt;seafood&gt;" />
  <row Id="6353" PostHistoryTypeId="2" PostId="3499" RevisionGUID="bd398a39-5a4b-4c95-ab73-1101bcaebca2" CreationDate="2010-07-27T23:19:02.663" UserId="1443" Text="At the very least, put it in a sauce pot with some milk for killer milk chocolate. Or:&#xD;&#xA;&#xD;&#xA;Eat it right out of the bowl.&#xD;&#xA;&#xD;&#xA;Put it inside a rolled up puffed pastry/pie dough for a homemade strudel/thingy.&#xD;&#xA;&#xD;&#xA;Mix with eggs, flour, oil, and milk for chocolate cake." />
  <row Id="6354" PostHistoryTypeId="2" PostId="3500" RevisionGUID="83a54585-b03b-4c49-bea2-5b9c4edae9ba" CreationDate="2010-07-27T23:19:48.233" UserId="1461" Text="How about a cassoulet?  Duck confit is a traditional ingredient." />
  <row Id="6355" PostHistoryTypeId="2" PostId="3501" RevisionGUID="e20d862b-7fc0-461e-94a1-0d02768f6214" CreationDate="2010-07-27T23:22:02.457" UserId="686" Text="Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:&#xD;&#xA;&#xD;&#xA;(a) Is this true?&#xD;&#xA;&#xD;&#xA;(b) Is there a way to tell that doesn't involve cutting the thighs open to have a look at the colour?" />
  <row Id="6356" PostHistoryTypeId="1" PostId="3501" RevisionGUID="e20d862b-7fc0-461e-94a1-0d02768f6214" CreationDate="2010-07-27T23:22:02.457" UserId="686" Text="How can I tell when chicken thighs are sufficiently cooked to eat?" />
  <row Id="6357" PostHistoryTypeId="3" PostId="3501" RevisionGUID="e20d862b-7fc0-461e-94a1-0d02768f6214" CreationDate="2010-07-27T23:22:02.457" UserId="686" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;grilling&gt;" />
  <row Id="6358" PostHistoryTypeId="2" PostId="3502" RevisionGUID="4af46e41-f545-4f33-bcb0-aa46c96f0b14" CreationDate="2010-07-27T23:22:16.403" UserId="285" Text="A lot of people advise getting fresh produce and other ingredients at a farmer's market, where you can find items that are local and high quality, and have various other appealing attributes (such as being organic, or grass-fed, or humane, or hormone-free, or heirloom, or whatnot).&#xD;&#xA;&#xD;&#xA;However, since many farmer's markets aren't open all the time, and there are [different kinds of farmer's markets][1], finding one can be tricky.&#xD;&#xA;&#xD;&#xA;Are there any directories of farmer's markets? What other strategies are there for finding farmer's markets when you're in a new area other than asking around? Do the different kinds of farmer's markets (like the large, permanent kind) have different names that might inform a better search query?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3459/what-good-substitutes-for-saffron-exist/3461#3461" />
  <row Id="6359" PostHistoryTypeId="1" PostId="3502" RevisionGUID="4af46e41-f545-4f33-bcb0-aa46c96f0b14" CreationDate="2010-07-27T23:22:16.403" UserId="285" Text="Finding a farmer's market" />
  <row Id="6360" PostHistoryTypeId="3" PostId="3502" RevisionGUID="4af46e41-f545-4f33-bcb0-aa46c96f0b14" CreationDate="2010-07-27T23:22:16.403" UserId="285" Text="&lt;ingredients&gt;&lt;shopping&gt;" />
  <row Id="6361" PostHistoryTypeId="5" PostId="3495" RevisionGUID="114d6247-2f1f-4247-86d7-19324cfd769f" CreationDate="2010-07-27T23:24:19.083" UserId="1443" Comment="added comment" Text="Authentic is a myth and a moving target.  Bless your food with delicious instead. &#xD;&#xA;&#xD;&#xA;Cooking is using what's around and tastes good.  All cuisines evolve.  &#xD;&#xA;&#xD;&#xA;If you want to approximate traditional dishes, consult a nutritional anthropology text or a culinary historian (they exist, really).  More practically, ask a Mexican. (Or a Swede. Or a Brit... Per the cuisine). Preferably one who lived there. Better one who cooked there. Ideally one whose grandma cooked there. &#xD;&#xA;&#xD;&#xA;Also, a &quot;customary&quot; recipe sounds like one you'd find in a tourist-shop that sells regional cookbooks.  They might not be up to the standards of modern regional cuisines, but the whole &quot;modern&quot; part probably means it's not &quot;authentic&quot; anyway.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6362" PostHistoryTypeId="2" PostId="3503" RevisionGUID="2d26dd3c-aa55-4300-925a-490085a907c0" CreationDate="2010-07-27T23:26:20.513" UserId="285" Text="In my experience, a popular (and similarly-named) Mexican dish *camarones a la diabla* is without exception served with the tails still on. Yes, it is kind of annoying if you don't want to eat the shrimp tails, but I think it helps make the shrimp appear more substantial (because there often aren't many of them), so they're typically left on. " />
  <row Id="6363" PostHistoryTypeId="2" PostId="3504" RevisionGUID="55b70a94-3bca-4452-a175-2d8c358cce26" CreationDate="2010-07-27T23:27:22.837" UserId="1461" Text="Originally from the Northeast US, I too was surprised that one of my favorite Chinese take-away dishes was so radically different. The 2 critical bits for me was recreating the texture of the &quot;breading&quot; and the sauce.  I found that, for me, baking or sauteing the chicken first, then &quot;breading&quot; with a corn starch or tapioca batter WITHOUT LEAVENING and frying in oil gave the best results for the chicken.  Too many places use some kind of leavening so instead of a crispy shell (akin to a KFC drumstick) instead I found I was eating a puffy dough ball.&#xD;&#xA;&#xD;&#xA;The second bit, to make the sauce closer to my expectations. Aaronut has a good response there.  Adding a healthy measure of garlic and getting the sugars to carmelize and reduce to a sticky brown almost-but-not-quite glaze... yumm!" />
  <row Id="6364" PostHistoryTypeId="2" PostId="3505" RevisionGUID="b40ab0c9-0567-4db3-9dc9-253530a408cc" CreationDate="2010-07-27T23:29:42.960" UserId="688" Text="My husband and I use an iphone app called &quot;Grocery Gadget&quot; that allows us each to add things to the (same) shopping list. Then, if either of us goes to the supermarket, we can see what we need. This is particularly good for knowing when to buy standard items like spices, flour and oil (provided we remember to put it on the app when we are low or run out).&#xD;&#xA;&#xD;&#xA;I think it also comes on other mobile devices and has a web version as well.&#xD;&#xA;&#xD;&#xA;See http://www.grocerygadgets.com/ for more details" />
  <row Id="6365" PostHistoryTypeId="2" PostId="3506" RevisionGUID="2271a596-4c6f-4ce7-b24e-8c98761893f0" CreationDate="2010-07-27T23:32:54.730" UserId="1461" Text="How do I find things when I'm new to a region? Besides the Internet? (I would imagine that [Google][1] is your friend here.)&#xD;&#xA;&#xD;&#xA;If you can't find a local Farmer's Market association, try local farmer's cooperatives, food co-ops, University extension bureaus, whoever organizes the nearest &quot;summer crop festival&quot; (they're just about everywhere these days), local orchards... oh, an country/regional summer/fall fairs.  They might not be associated directly with it, but SOMEONE there would know what's going on in your area.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com" />
  <row Id="6366" PostHistoryTypeId="2" PostId="3507" RevisionGUID="50dafa6a-c8ab-4b1d-8621-8c6c069d4544" CreationDate="2010-07-27T23:35:26.413" UserId="533" Text="It's quite common. I had Garlic Prawns (shrimps) in a faily exclusive restaurant in Darling Harbour (Sydney) last weekend, with shells still attached to the tail.&#xD;&#xA;&#xD;&#xA;From what I can gather it's mostly about aesthetics. I suspect there is some truth in the idea that it gives the impression of more shrimp for your money as well.&#xD;&#xA;&#xD;&#xA;Some also argue that it adds flavour during roasting or sauteeing.&#xD;&#xA;&#xD;&#xA;A simple pinch at the base of the shell and the shrimp will slide right out. (They usually - or at least should - provide you with a small finger bowl filled with water, and sometimes a slice of lemon, when you're expected to remove the tail shells yourself.)&#xD;&#xA;" />
  <row Id="6367" PostHistoryTypeId="2" PostId="3508" RevisionGUID="c41d6596-2515-46f9-ba36-111214376d14" CreationDate="2010-07-27T23:36:24.600" UserId="446" Text="You do get some flavor benefits from cooking with the tail on, just like you do by cooking meat on the bone vs. removing the bones. It makes the shrimp more shrimpy which helps the shrimp stand up to rubust flavors like those found in Fra Diavole.&#xD;&#xA;&#xD;&#xA;As for when its appropriate to serve tails on, I've always used size of the shrimp and final application be the judge.  If the final application is to be mixed in to something else, like rice or pasta, I remove the the tails, but if the shrimp are to be laid on top of something, I would typically leave the tails on. It is alway approiate to leave tails on if the shrimp are large and not a good idea if the shrimp are small, as tail removal is hard to do in small shrimp after cooking.&#xD;&#xA;&#xD;&#xA;Another point is that if it is intended to be consumed with the hands, you should leave the tails on as they give you a very nice handle to grasp and eat from.&#xD;&#xA;&#xD;&#xA;Soups and anything else that is intended to be eaten with out a knife beside it should be served tail off to facilitate easy consumption.&#xD;&#xA;&#xD;&#xA;And it is normal for Fra Diavole to be served tails on." />
  <row Id="6368" PostHistoryTypeId="2" PostId="3509" RevisionGUID="01f6d1af-9f29-4b22-bebe-e6d5d09da067" CreationDate="2010-07-27T23:36:36.177" UserId="1443" Text="Pink has to do with blood, which typically runs clear once it reaches a certain temperature.  This is not a great rule of thumb for making delicious food.&#xD;&#xA;&#xD;&#xA;It's particularly problematic with thighs, because they contain a vein that can remain red or pink well through the cooking process.  This is less so if the chicken is washed or the veins cleaned.  &#xD;&#xA;&#xD;&#xA;The key is temperature, not color.  If you have a meat thermometer, aim for 165-170 degrees, keeping in mind that meat will continue cooking for 5-10 degrees once it's pulled and allowed to rest for 5 minutes.  If you don't have a thermometer, aim for meat that is responsively tender but not too firm, opaque rather than transparent, and not slimy or gelatinous in texture.  Thighs are a little more tolerant than breasts when it comes to drying out because they have more fat, but nothing is sadder than overcooked meat (except maybe salmonella poisoning)." />
  <row Id="6369" PostHistoryTypeId="2" PostId="3510" RevisionGUID="47d1e23a-396f-4eac-9d0c-b746d8b07552" CreationDate="2010-07-27T23:39:42.660" UserId="1443" Text="I think they're generally higher quality, larger, have firmer, brighter yolks, and taste better.  They also tend to have a higher proportion of omega-3 fats then caged/grain fed eggs. I think it matters less for baking, but I notice the difference when slow-boiling, sauteeing, or making an omelet." />
  <row Id="6371" PostHistoryTypeId="2" PostId="3512" RevisionGUID="a3afc5c1-e447-4a35-b994-63b6f9384b8a" CreationDate="2010-07-27T23:44:39.923" UserId="470" Text="@nohat, since your profile says you are from San Jose, CA:&#xD;&#xA;&#xD;&#xA;  - [**Farmer's Market List in near San Jose (SF Bay Area)**][1], from San Jose Mercury News&#xD;&#xA;  - Similar [**Farmer's Market List**][2], from San Francisco Chronicle&#xD;&#xA;&#xD;&#xA;Most of the Farmer's Markets in the SF Bay are are actually used by real farmers, i.e. there is typically no middleman. Which is good for you. Further, since these are typically small farmers, even if these farmers are not all &quot;certified organic&quot;, they usually are non-spray-pesticide using farmers. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.mercurynews.com/ci_5852501&#xD;&#xA;  [2]: http://www.sfgate.com/food/farmersmarkets/" />
  <row Id="6372" PostHistoryTypeId="6" PostId="2913" RevisionGUID="8db828d7-d444-4225-ab68-969518443120" CreationDate="2010-07-27T23:59:28.707" UserId="809" Comment="edited tags" Text="&lt;grilling&gt;&lt;pork-chops&gt;&lt;presentation&gt;" />
  <row Id="6373" PostHistoryTypeId="2" PostId="3513" RevisionGUID="189378f8-c96f-483a-8eed-7aed6ba526bc" CreationDate="2010-07-28T00:01:46.410" UserId="285" Text="Since your example is guacamole, can I very highly recommend (ta-da) *[Authentic Mexican][1]*, by Rick Bayless? This cookbook has quite a bit of background on all the dishes, their history, how they are traditionally prepared and eaten in Mexico, and how the (presumably American) non-Mexican cook can prepare them in non-Mexican kitchens. Though not Mexican himself, Rick Bayless is widely considered to be one the world's foremost experts in Mexican cuisine, and one can comfortably rely on his pronouncements of what is and is not authentic. (His recipe for [basic guacamole][2] includes both lime and cilantro.)&#xD;&#xA;&#xD;&#xA;Drawing on this example, if interested in authenticity in foreign cuisines and you can't go to the country in question to experience the food in person and see how people there actually eat, the key is to find a book like *Authentic Mexican*—one that comes from someone with deep experience in the cuisine that has substantial amount of prose (not just recipes) describing how dishes are prepared and enjoyed in the country. If you read the book and learn how a cuisine arises from the native (and introduced) crops that thrive there, and how economics and other historical conditions have affected the culture that produced the cuisine, you can come to a deeper understanding of the cuisine and know *why* a particular dish is authentic or not. Alternatively, you could watch episodes of a cooking program hosted by an expert in a cuisine (like Julia Child for French cuisine or Rick Bayless for Mexican) and you'll learn from their asides and commentary what makes different dishes authentic. I'm a big fan of Rick Bayless's show *Mexico One Plate at a Time* because in each episode he goes to Mexico and shows how a particular dish or ingredient is prepared and enjoyed in Mexico, then he goes back to Chicago and shows you how to prepare some version of it in his home kitchen.&#xD;&#xA;&#xD;&#xA;But generally speaking, in my opinion, what contributes most to authenticity is not necessarily the choice of ingredients, but more the manner of preparation and the milieu of service—your guacamole might be just like one made in Mexico City or Guadalajara, but if you're eating it by dipping fried corn tortilla chips into it, that's not really authentic at all. In Mexico, traditionally, guacamole would be eaten rolled into a corn tortilla or dolloped onto some other dish, like a taco. Chips-and-dip are more of an American tradition, not a Mexican one. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.rickbayless.com/cookbooks/authenticmexican.html&#xD;&#xA;  [2]: http://www.rickbayless.com/recipe/view?recipeID=130" />
  <row Id="6374" PostHistoryTypeId="2" PostId="3514" RevisionGUID="5b5ec8c5-a34e-4e97-acd3-ddf3a795e035" CreationDate="2010-07-28T00:09:25.553" UserId="1443" Text="This is cheating, but white tuna is delicious.&#xD;&#xA;&#xD;&#xA;Ditto the blandness.  " />
  <row Id="6375" PostHistoryTypeId="2" PostId="3515" RevisionGUID="0139e78e-a10a-4652-9348-4dd67d08cd3d" CreationDate="2010-07-28T00:11:50.163" UserId="1443" Text="You could try putting some clean, dry cilantro in a sealed container of oil, and letting it rest for a few weeks before straining.  I'm not sure about the shelf-life, but it's a great way to capture the flavor of an herb/spice to use for later." />
  <row Id="6376" PostHistoryTypeId="2" PostId="3516" RevisionGUID="ec9931d5-562b-44fc-baaf-21bc46ab88ee" CreationDate="2010-07-28T00:25:52.743" UserId="1443" Text="You really don't want to overcook fish.  130-135 degrees is usually just right.  It's easier to test fish than meat without a thermometer, because you can just flake off a piece.  In fact, once you can flake off a piece, it's done.  Anything else is going to dry it out.  &#xD;&#xA;&#xD;&#xA;If the fish is drying out before getting browned, your broiler is not hot enough or the fish is not close enough.  If the fish is getting too brown, the broiler is too hot or the fish is too close.  &#xD;&#xA;&#xD;&#xA;I'd prefer to cook in the over at 350 and then finish in the broiler as close as possible for the last minute or so.&#xD;&#xA;&#xD;&#xA;Also, a good dose of olive oil, lemon juice, salt and pepper make the fish I cook consistently taste good and not dry out too easily." />
  <row Id="6377" PostHistoryTypeId="2" PostId="3517" RevisionGUID="0718303d-492c-4ee4-9eb6-7a9fc8fff368" CreationDate="2010-07-28T00:26:18.420" UserId="285" Text="For Mexican cuisine, Rick Bayless's *[Authentic Mexican][1]* is tops in terms of breadth of coverage and detailed explanations of preparation methods. You really get a strong sense of how food is prepared and consumed in Mexico, and some excellent instruction on how to prepare those foods in a non-Mexican kitchen.&#xD;&#xA;&#xD;&#xA;I also highly recommend Rick Bayless's television program &quot;Mexico One Plate at a Time&quot;. In each episode he goes to Mexico and shows you how some dish or ingredient is used and eaten in Mexico, and then goes back to his kitchen in Chicago and shows you how to prepare a version of it at home.&#xD;&#xA;&#xD;&#xA;Diana Kennedy's Mexican cookbooks are also highly rated, and I have one, but I didn't find it quite as engaging as Bayless's book.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rickbayless.com/cookbooks/authenticmexican.html" />
  <row Id="6378" PostHistoryTypeId="4" PostId="3482" RevisionGUID="535d2796-4957-489b-adf4-745998655716" CreationDate="2010-07-28T00:31:20.953" UserId="1443" Comment="changed title to a question, removed &quot;spoilage&quot;" Text="How long will a fresh herb paste last?" />
  <row Id="6379" PostHistoryTypeId="2" PostId="3518" RevisionGUID="86a6f055-029c-4f5c-9b98-97fe75b41d23" CreationDate="2010-07-28T00:54:15.523" UserId="1443" Text="I get ideal results from putting the eggs in boiling water and then turning off the heat. Start the timer.  &#xD;&#xA;&#xD;&#xA;I find 6-8 minutes is perfect, while up to 10 can produce good results.  Once the time is up, pour out the hot water and replace with cold water.  This helps both peeling, and to slow down the carry-over.  The whites are solid but not rubbery, and the longer time benefits a creamy, orange center.  It takes longer, but the results are really tasty.&#xD;&#xA;&#xD;&#xA;Note: use enough water in a big enough pot so that the number of eggs doesn't overly change the water temperature, otherwise the timing will vary." />
  <row Id="6380" PostHistoryTypeId="2" PostId="3519" RevisionGUID="4756cafa-fb09-4346-bb0f-610827039282" CreationDate="2010-07-28T01:22:59.147" UserId="19" Text="In the Israeli Army I've had a veal &quot;parmesan&quot; made with a tahini sauce. It's a very different dish, of course. It's also common to get beef/noodle recipes that don't include the dairy component.&#xD;&#xA;&#xD;&#xA;In general you're often better off substituting the meat (for fish, or a vegetarian patty like seitan) or working off of different recipes. Trying to make kosher cheeseburgers (and putting margarine on the shabbat table) are the hallmarks of the newly religious." />
  <row Id="6381" PostHistoryTypeId="2" PostId="3520" RevisionGUID="b77440a2-9926-4bb4-92c4-ced2c5dae727" CreationDate="2010-07-28T01:36:24.137" UserId="1465" Text="Parmesan rind is really good in the Minestrone Soup.  Also, try it the next time you are slow cooking your fresh tomato sauce.  The rind adds just that certain something to the sauce that grating the cheese does not do." />
  <row Id="6382" PostHistoryTypeId="2" PostId="3521" RevisionGUID="1b20a7a6-bb20-4dba-8ab4-530f2252df29" CreationDate="2010-07-28T01:53:39.587" UserId="1465" Text="First ask yourself if the Dairy Ingredient is significant to the dish, some dishes can go without the dairy item.  Olive oil for butter is the easiest example. I make Beef Stroganoff often, and I always put sour cream as an optional ingredient - garnish.  My brother is lactose intolerant and he loves Stroganoff. Also, review some Kosher cook books, Joan Nathan comes to mind. &#xD;&#xA;Vegetarian cookbooks often have intriguing substitutions for animal proteins " />
  <row Id="6383" PostHistoryTypeId="2" PostId="3522" RevisionGUID="2a7fb3a6-5387-4eea-baa3-7d6643651025" CreationDate="2010-07-28T01:56:24.633" UserId="89" Text="It's also a bit of a culture thing. Where I was born shrimp was always served without shells or tails. Whereas in Europe, shrimp is mostly served with tails and shells. At first came as a bit of a shock to me, because it's more work to no perceived benefit. But, after the initial shock, I've come to realize that very likely there is a flavor component that shell &amp; tail add." />
  <row Id="6384" PostHistoryTypeId="2" PostId="3523" RevisionGUID="1295ada9-3bb6-496b-940f-0b4ed6e95fb1" CreationDate="2010-07-28T02:01:47.133" UserId="1465" Text="We are not very high tech in our kitchen, but we cook a lot.  We keep a fairly standard inventory and when we use the last of an item - it goes on the &quot;List&quot;.  We buy that item at the big shopping trip once a week." />
  <row Id="6385" PostHistoryTypeId="2" PostId="3524" RevisionGUID="1fd89914-4b1b-4c58-8753-581a1bad31db" CreationDate="2010-07-28T02:21:21.627" UserId="1393" Text="Every once in awhile I've seen it at Pike Place Market in Seattle." />
  <row Id="6386" PostHistoryTypeId="2" PostId="3525" RevisionGUID="e719a573-ee59-4ebb-ac08-14e2445ec2a6" CreationDate="2010-07-28T02:28:17.490" UserId="1465" Text="Belgian Beer Stew!  One fantastic use of beer.  Caramelize onions in a enamel cast iron pot, set aside. Brown off stew beef, dredged in flour with S&amp;P, in same pot.  I use butter, you can use oil of choice.  Set the beef aside.  Deglaze the pot with one to two 12 ounce beers - based on the amount of beef. When all the bits are blended into the beer, add the reserved onions and beef.  Place into oven set at 325 degrees. allow to bake for 2 hours.  I finish the stew on top of the stove with dumplings. This is a family favorite.  " />
  <row Id="6387" PostHistoryTypeId="2" PostId="3526" RevisionGUID="ec8bc652-1d3c-4794-adcb-4fcf6d001984" CreationDate="2010-07-28T02:41:30.033" UserId="948" Text="I think it's popular to leave the tail on to give the impression that the shrimp is somehow fresher, larger, and more &quot;homemade&quot; as it was procured with the shell on and shelled on premises.  I don't believe it has anything to do with flavor, otherwise, they'd leave the head on, not just the tail." />
  <row Id="6388" PostHistoryTypeId="2" PostId="3527" RevisionGUID="69e304d9-ea9c-4534-bf99-767b21219b44" CreationDate="2010-07-28T02:45:33.830" UserId="67" Text="For the US, try [Local Harvest][1].  They list farms, farmer's markets, CSA, etc, and try to keep track of what sort of things are sold from each place (fruit, meat, etc.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.localharvest.org/" />
  <row Id="6389" PostHistoryTypeId="2" PostId="3528" RevisionGUID="bc338dda-9533-4036-b6de-4840ffecfda4" CreationDate="2010-07-28T03:11:05.017" UserId="948" Text="I think genuine wasabi root is gaining more of a foothold in the states.  I found packaged grated wasabi root at Whole Foods market last time I was in the sushi section.  Fresh wasabi has a wholly different flavor profile IMHO, much sweeter and without that nasal-clearing quality of horseradish." />
  <row Id="6396" PostHistoryTypeId="2" PostId="3531" RevisionGUID="7dd6872b-1b54-44c6-8412-deddd252e85d" CreationDate="2010-07-28T03:17:05.970" UserId="60" Text="I might be alone here since no one else has mentioned this, but you can actually eat the shrimp tail and shell. I generally only do if the shrimp are fried so that the tail becomes nice and crispy. I also only do it when in the company of friends; you'll get a lot of strange looks and gasps otherwise." />
  <row Id="6397" PostHistoryTypeId="5" PostId="3527" RevisionGUID="2719d6a0-e3bd-46e6-ab16-0261618eab57" CreationDate="2010-07-28T03:44:10.100" UserId="67" Comment="added update section" Text="For the US, try [Local Harvest][1].  They list farms, farmer's markets, CSA, etc, and try to keep track of what sort of things are sold from each place (fruit, meat, etc.)&#xD;&#xA;&#xD;&#xA;**update** : other places to ask around : the local [farm extension office][2] or your local [farm bureau][3].  When I lived in Europe, it was easy -- they were large enough that *everyone* knew where they were, and it seemed that there was at least one per town, and there could be a dozen for larger cities.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.localharvest.org/&#xD;&#xA;  [2]: http://www.csrees.usda.gov/Extension/&#xD;&#xA;  [3]: http://www.fb.org/index.php?fuseaction=newsroom.statefbs" />
  <row Id="6400" PostHistoryTypeId="2" PostId="3533" RevisionGUID="9428e9d3-1e8f-4244-9494-a5f085754c89" CreationDate="2010-07-28T04:28:19.447" UserId="426" Text="In regard to the issues you've had with the Toffutti Sour Supreme...wait until you take it off the heat and stir it in right before serving.  &#xD;&#xA;&#xD;&#xA;If it still breaks, then try stirring   arrowroot powder, tapioca starch (avail. in Asian markets), or potato starch (about a tablespoon per cup of sour supreme) into it before adding to the stroganoff.  These starches (amylopectin) have a lower gellation point than grain-based starches (flour, corn, rice) which are higher in amylose and require heating to a higher temperature for the starch granules to swell and pop, releasing their starch.&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;Try [this recipe][1] for kosher beef stroganoff where they're using coconut milk for the kosher cream sauce and say that the coconut flavor doesn't come through in the finished dish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chabadominican.com/templates/articlecco_cdo/aid/775538/jewish/kosher-beef-stroganoff.htm" />
  <row Id="6404" PostHistoryTypeId="2" PostId="3535" RevisionGUID="f6761dd7-d1e4-4fe1-9097-8ce3ece1f14f" CreationDate="2010-07-28T04:39:29.157" UserId="403" Text="The closest thing I can think of to meet your needs is [Cook'n][1]. It allows you to enter your own recipes, search those recipes, adjust recipe serving sizes, create menus, generate shopping lists based on the menus (you can add your own pantry items for this purpose, including their prices), and analyze recipes' nutritonal values. It's a handy program to have, especially once you've input all your own pantry items and recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dvo.com/" />
  <row Id="6406" PostHistoryTypeId="2" PostId="3537" RevisionGUID="9b2b33da-8427-4441-ae08-89c87687a144" CreationDate="2010-07-28T05:26:32.237" UserId="1230" Text="I have just looked in the book &quot;Thai Food&quot; (by David Thompson).&#xD;&#xA;&#xD;&#xA;Both are very similar. The main difference I can see is that there are souring agents in the red curry fish sauce and shrimp paste. While the panaeng has peanuts as a major ingredient in the paste (and nutmeg).&#xD;&#xA;&#xD;&#xA;The panaeng is also usually made with beef which is simmered in count milk until tender." />
  <row Id="6408" PostHistoryTypeId="2" PostId="3539" RevisionGUID="ccf97f77-fc10-4255-8592-d83451f88572" CreationDate="2010-07-28T05:59:33.770" UserId="1393" Text="After the 3 that most of us agree on (chefs, paring, bread), my next choice would be a &quot;tomato knife&quot;, which is a little longer than a paring knife, but serrated like a bread knife. Very handy for anything with tough skin." />
  <row Id="6409" PostHistoryTypeId="2" PostId="3540" RevisionGUID="9e1a9354-6282-4305-9d01-d09d553180bf" CreationDate="2010-07-28T06:47:31.863" UserId="1469" Text="I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago.  I have never been able to reproduce it.&#xD;&#xA;&#xD;&#xA;I can't recall exactly, but I think it had teriyaki and some sort of mushroom / flavour as well.&#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="6410" PostHistoryTypeId="1" PostId="3540" RevisionGUID="9e1a9354-6282-4305-9d01-d09d553180bf" CreationDate="2010-07-28T06:47:31.863" UserId="1469" Text="Good recipe for tofu steak" />
  <row Id="6411" PostHistoryTypeId="3" PostId="3540" RevisionGUID="9e1a9354-6282-4305-9d01-d09d553180bf" CreationDate="2010-07-28T06:47:31.863" UserId="1469" Text="&lt;tofu&gt;" />
  <row Id="6412" PostHistoryTypeId="2" PostId="3541" RevisionGUID="ffc95589-acee-40ba-83a2-57a1304cfeb5" CreationDate="2010-07-28T07:14:11.037" UserId="1471" Text="It really depends what you are trying to do with the dairy.&#xD;&#xA;Is it for taste, consistency, moisture?&#xD;&#xA;&#xD;&#xA;I keep kosher and often see recipes with dairy products.&#xD;&#xA;&#xD;&#xA;If its baking often cream can be substituted with non-dairy coffee creamer or unwipped whip cream and butter can often be substituted with margarine of vegetable shortening.&#xD;&#xA;&#xD;&#xA;For making a tempura batter just put water instead of milk.&#xD;&#xA;&#xD;&#xA;I make corn bread (to be eaten with meat) and I use part soy milk and part mayonnaise to substitute butter milk. In the case of corn bread the butter milks main objective is moisture thus the mayo.&#xD;&#xA;&#xD;&#xA;Anyway it is individual and like @spolsky said just don't try to make a cheese burger and never! touch things like vegetarian pepperoni! (just ask anyone who did)&#xD;&#xA;" />
  <row Id="6413" PostHistoryTypeId="2" PostId="3542" RevisionGUID="b6dbf731-1acb-4cc3-b354-159d55412100" CreationDate="2010-07-28T07:18:35.910" UserId="1471" Text="I have heard that you can stick a fork in and if it comes out with a light shake the thigh is done, if it is hard to shake the thigh off it needs more cooking.&#xD;&#xA;&#xD;&#xA;For me I just time it, I know how long it takes for the different recipes I make." />
  <row Id="6414" PostHistoryTypeId="2" PostId="3543" RevisionGUID="d50cdee4-3098-4122-875c-2e247cadb2d0" CreationDate="2010-07-28T07:32:05.143" UserId="139" Text="There are some new generation non-stick surfaces appeared on the market during the last 3-5 years. Manufactures claim these coatings to be PTFE-free, high temperature resistant (up to 450°C/850°F) hard ceramic. &#xD;&#xA;&#xD;&#xA;I had to replace my old teflon-coated pan several months ago and opted for a Green-Pan with Thermolon coating. The first impressions after several months use: the coating is fine and non-stick enough to cook eggs even without any oil (some articles state that these ceramic coatings are more sticky then regular old PTFE-based coatings). If you definitely want a non-stick pan, I would try one of these with next generation coatings." />
  <row Id="6415" PostHistoryTypeId="2" PostId="3544" RevisionGUID="5892ca1a-190f-4b23-be7c-d61eecedb459" CreationDate="2010-07-28T07:35:23.890" UserDisplayName="morgan_g" Text="Wahat about buying an egg boiler?" />
  <row Id="6418" PostHistoryTypeId="2" PostId="3547" RevisionGUID="41cfa6eb-7346-4d2a-a56c-375d696bb0ea" CreationDate="2010-07-28T08:59:46.480" UserId="1474" Text="Gran Padano is worth looking for as an alternative to Parmesan - it's very similar (hard, salty) but, in the UK at least, is about two-thirds of the price :-)" />
  <row Id="6419" PostHistoryTypeId="5" PostId="3493" RevisionGUID="164e35d4-bcbe-4c39-b947-72bd69f9d989" CreationDate="2010-07-28T10:30:04.143" UserId="210" Comment="Moved link to be an actual link" Text="I've been doing [Mizithra][1]  lately, as I've been eating less cow-milk based cheeses.  With a bit of olive oil, garlic, and scallions, you get nice top notes, full body, and the &quot;pastoral&quot; finish of a solid sheep's cheese.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mizithra" />
  <row Id="6420" PostHistoryTypeId="2" PostId="3548" RevisionGUID="acf5050b-d91c-4a53-a42a-05255f93e1b2" CreationDate="2010-07-28T10:56:34.517" UserId="1118" Text="Roquefort is great on pasta. Even better, you can make a roquefort sauce by melting it with some cream and black pepper.&#xD;&#xA;&#xD;&#xA;Gorgonzola is good as well..." />
  <row Id="6421" PostHistoryTypeId="2" PostId="3549" RevisionGUID="abbfbfcc-0089-46eb-851e-92a317242047" CreationDate="2010-07-28T10:56:39.540" UserId="210" Text="I have root ginger which sometimes dries out and goes a bit wrinkly.  Currently I just store it on the side in a bowl.  Is there a better way to store it to maximise its shelf life?" />
  <row Id="6422" PostHistoryTypeId="1" PostId="3549" RevisionGUID="abbfbfcc-0089-46eb-851e-92a317242047" CreationDate="2010-07-28T10:56:39.540" UserId="210" Text="How can I store root ginger for maximum shelf life?" />
  <row Id="6423" PostHistoryTypeId="3" PostId="3549" RevisionGUID="abbfbfcc-0089-46eb-851e-92a317242047" CreationDate="2010-07-28T10:56:39.540" UserId="210" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;ginger&gt;" />
  <row Id="6424" PostHistoryTypeId="5" PostId="3537" RevisionGUID="7b6df6a8-2db2-49d1-965d-534f0a7b3695" CreationDate="2010-07-28T11:13:20.370" UserId="1230" Comment="added 22 characters in body" Text="I have just looked in the book &quot;Thai Food&quot; (by David Thompson).&#xD;&#xA;&#xD;&#xA;Both are very similar. The main difference I can see is that there are souring agents in the red curry (fish sauce and shrimp paste). These are absent in the panaeng which has peanuts as a major ingredient in the paste (and nutmeg).&#xD;&#xA;&#xD;&#xA;The panaeng is also usually made with beef which is simmered in count milk until tender." />
  <row Id="6425" PostHistoryTypeId="6" PostId="2209" RevisionGUID="2243c6f5-7849-4f38-b3c8-0f9fdec814c8" CreationDate="2010-07-28T11:56:59.453" UserId="217" Comment="re-tagged" Text="&lt;food-safety&gt;&lt;knives&gt;&lt;cleaning&gt;&lt;cutting&gt;&lt;equipment&gt;" />
  <row Id="6426" PostHistoryTypeId="2" PostId="3550" RevisionGUID="95c76596-489f-46dc-9962-22075c99a6ea" CreationDate="2010-07-28T11:59:55.513" UserId="67" Text="Fine Cooking did an experiment and found [unpeeled in zip-top bag, in the crisper of your fridge][1] lasted two months.  They had longer time with peeled, in vodka, in the fridge, but that's more effort in my opinion.&#xD;&#xA;&#xD;&#xA;Still Tasty seems to [agree on a bag in the fridge][2], but claim only 2-3 weeks for it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/storing-ginger.aspx&#xD;&#xA;  [2]: http://www.stilltasty.com/fooditems/index/17263" />
  <row Id="6427" PostHistoryTypeId="2" PostId="3551" RevisionGUID="fd199d5e-995d-4412-91c9-549e562229d8" CreationDate="2010-07-28T12:39:46.527" UserId="99" Text="A common meal That I make in a pinch is Italian sausage with peppers and onions. I'll cut up a few red and yellow peppers, a whole onion, and throw it in a pan with some olive oil. Once the vegetables cook down a bit, I throw in the sausages, making sure they contact the pan so they can brown.&#xD;&#xA;&#xD;&#xA;My problem is that I can never tell how much oil to use. I always end up using too much. My vegetables are drenched in oil. I hate having to break out a measuring cup to do precise recipes, as I'm trying to get a natural feel for the right amount, and I also don't know how, and if, I should scale up or down the oil if I'm making a bigger batch. &#xD;&#xA;&#xD;&#xA;Are they any good rules of thumb I can apply to get a natural understanding of using oil in this manner?" />
  <row Id="6428" PostHistoryTypeId="1" PostId="3551" RevisionGUID="fd199d5e-995d-4412-91c9-549e562229d8" CreationDate="2010-07-28T12:39:46.527" UserId="99" Text="How to tell the proper amount of oil to use when sautéing vegetables and meat?" />
  <row Id="6429" PostHistoryTypeId="3" PostId="3551" RevisionGUID="fd199d5e-995d-4412-91c9-549e562229d8" CreationDate="2010-07-28T12:39:46.527" UserId="99" Text="&lt;vegetables&gt;&lt;oil&gt;&lt;sauteing&gt;&lt;measurement&gt;&lt;corrections&gt;" />
  <row Id="6430" PostHistoryTypeId="2" PostId="3552" RevisionGUID="3aa76aed-d2ce-41c8-83cc-abf4d8b85eab" CreationDate="2010-07-28T12:40:23.547" UserId="426" Text="It will definitely last longer in the refrigerator than at room temperature.  You can also freeze it whole and then grate off what is needed as you need it." />
  <row Id="6431" PostHistoryTypeId="2" PostId="3553" RevisionGUID="8bf53416-0936-46f3-bacb-7aeec13180b1" CreationDate="2010-07-28T13:15:30.947" UserId="123" Text="This question was prompted by this one on how to clean tools to prevent cross contamination (http://cooking.stackexchange.com/questions/2209/how-do-you-properly-clean-a-cutting-board-and-knife-to-prevent-cross-contaminatio). I wanted to ask it in the comments but realized it might be better as a separate question.&#xD;&#xA;&#xD;&#xA;Do I need to be worried about cross contamination if everything is being cooked together? For example, is there a problem if I'm making a stew and I cut the meat and vegetables on the same board with the same knife without washing them in between if I then throw it all into the same pot? I've never really worried about cross contamination between foods that I was going to cook together anyways - is this a serious faux paus?&#xD;&#xA;&#xD;&#xA;This mostly applies to foods that were going to be cooked at high temperatures where I figured any bacteria would be killed anyways, like stews, stir frys,  or casseroles." />
  <row Id="6432" PostHistoryTypeId="1" PostId="3553" RevisionGUID="8bf53416-0936-46f3-bacb-7aeec13180b1" CreationDate="2010-07-28T13:15:30.947" UserId="123" Text="What is the danger in cross contamination?" />
  <row Id="6433" PostHistoryTypeId="3" PostId="3553" RevisionGUID="8bf53416-0936-46f3-bacb-7aeec13180b1" CreationDate="2010-07-28T13:15:30.947" UserId="123" Text="&lt;food-safety&gt;" />
  <row Id="6434" PostHistoryTypeId="2" PostId="3554" RevisionGUID="65c33c37-e14b-4ff1-a948-4a0dcc4372fa" CreationDate="2010-07-28T13:28:54.257" UserId="557" Text="Have you tried cooking the sausage *first*?  Cook it with a small amount of oil (just enough to keep it from sticking to the pan), and let some of its intrinsic fat render out. Transfer to a bowl with a slotted spoon. Now: pour out the oil/fat from the pan until there's just a couple tablespoons in there. Get the vegetables started, and once they're hot and sizzling add the sausage back.&#xD;&#xA;" />
  <row Id="6435" PostHistoryTypeId="2" PostId="3555" RevisionGUID="566bc833-08c7-46c8-a259-b68cce72f574" CreationDate="2010-07-28T13:33:19.970" UserId="210" Text="I would do it the other way round, I'd fry the sausages first, then add the veg.  This has a few benefits as I see it:-&#xD;&#xA;&#xD;&#xA; - The sausages will brown more evenly, purely aesthetic but some people will think they are not cooked if they are not brown.&#xD;&#xA; - You'll get the oil out of the sausages so you'll have a better idea of how much oil to add when you add the veg, if any.&#xD;&#xA; - The veg will sweat down in the sausage oil which is likely to be much nicer than the other oil&#xD;&#xA; - You can cook the sausages on a really low heat to start with so that they really get sticky and caramelised, then when you add the veg back in you can add a spoon of water/vinegar/stock to deglaze the pan an get that lovely sticky sausage goodness all over your veggies, which will be delicious.&#xD;&#xA;&#xD;&#xA;You could optionally take the cooked sausages out of the pan and do the veg separately, or keep 'em in there, I'd probably take them out so I could turn the heat up a bit without having to worry about the sausages.&#xD;&#xA;&#xD;&#xA;I'd say that when you do add the veg you want a thin (1mm ish) layer of oil in the pan.  Depending on the pan this is probably a tables spoon or 2. You probably don't need to scale up as if you are cooking a bigger batch you will probably use a bigger pan, and so a similar depth of oil should suffice.  If you are using the same pan, but with a deeper amount of veg, then I would add a little more, but I would make the depth of oil in the pan proportional to the depth of veggies.&#xD;&#xA;&#xD;&#xA;Remember the golden rule.  You can always add, you can never take away.  And once the veg start to cook down and the volume decreases then the oil ratio will be higher, so start out with a little less than you think, just enough to   coat the veg when tossed in it." />
  <row Id="6436" PostHistoryTypeId="2" PostId="3556" RevisionGUID="3c939e0a-0f59-4b62-85b4-7cebcf5a2d77" CreationDate="2010-07-28T13:35:31.790" UserId="1266" Text="Whilst *you'll probably be fine* using the same knife and chopping board to prepare everything that's going in an &quot;all in one&quot; meal such as a stew, here's the reasons I have for never doing so:&#xD;&#xA;&#xD;&#xA; - **It's a *bad* habit to get into.** It's very easy to slip-up and forget that you're not making an &quot;all in one&quot; meal and thus chop some lettuce on a board you've already used for slicing raw bacon when making a salad, if most of the meals you make are &quot;all in one&quot; and you usually don't have to &quot;worry&quot; about cross-contamination&#xD;&#xA; - **It doesn't take that long.** Washing your chopping board down with hot soapy water and a clean sponge/scourer takes literally a few minutes, the same can be said for a knife. If you're pressed for time you could turn the board over and use a fresh knife. That assumes that the work surface was clean beforehand and the food being prepared on the &quot;first&quot; side was dry and thus won't have liquid run-off that's contaminated the underside of the board&#xD;&#xA; - **It's not worth getting wrong.** If you make a mistake and get food poisoning, or worse - give someone else food poisoning, you'll really wish you'd done your utmost to prevent cross-contamination." />
  <row Id="6437" PostHistoryTypeId="5" PostId="3553" RevisionGUID="0e135e3c-0231-4523-ad60-3798c9766d0a" CreationDate="2010-07-28T13:35:43.240" UserId="210" Comment="removed in text link and added it as a real link to the question" Text="This question was prompted by [this one][1] on how to clean tools to prevent cross contamination. I wanted to ask it in the comments but realized it might be better as a separate question.&#xD;&#xA;&#xD;&#xA;Do I need to be worried about cross contamination if everything is being cooked together? For example, is there a problem if I'm making a stew and I cut the meat and vegetables on the same board with the same knife without washing them in between if I then throw it all into the same pot? I've never really worried about cross contamination between foods that I was going to cook together anyways - is this a serious faux paus?&#xD;&#xA;&#xD;&#xA;This mostly applies to foods that were going to be cooked at high temperatures where I figured any bacteria would be killed anyways, like stews, stir frys,  or casseroles.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2209/how-do-you-properly-clean-a-cutting-board-and-knife-to-prevent-cross-contaminatio" />
  <row Id="6438" PostHistoryTypeId="2" PostId="3557" RevisionGUID="fe0fc31b-cf41-48e5-81c9-7523a3aef147" CreationDate="2010-07-28T13:50:16.373" UserId="649" Text="Cross contamination isn't a problem for food that is going to reach high temperatures, it's a problem for things that won't. Uncooked veggies, serving dishes, already cooked bread, handles of utensils you will continue to touch through the whole cooking process, etc.&#xD;&#xA;&#xD;&#xA;If you want to save yourself one extra wash, cut the bacteria friendly food (like meat) last. Be sure to wash the board after cutting the meat, wipe down the counter any juices may have touched, and wash your hands before touching the next food or utensil." />
  <row Id="6439" PostHistoryTypeId="6" PostId="3472" RevisionGUID="07c33cfb-cf02-41cf-a352-563dc599476d" CreationDate="2010-07-28T14:04:36.777" UserId="1259" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;raw-meat&gt;&lt;defrosting&gt;" />
  <row Id="6440" PostHistoryTypeId="2" PostId="3558" RevisionGUID="a95c7a2a-ddbc-4968-b5ee-ea56423424ef" CreationDate="2010-07-28T14:05:04.183" UserId="1443" Text="Also make sure you're comparing types of seeds not just their preparation.  &quot;Brown&quot; sesame seeds may merely be roasted.  They have a nuttier flavor, almost like popcorn." />
  <row Id="6441" PostHistoryTypeId="5" PostId="3437" RevisionGUID="c4dc8737-eb81-4359-a71e-66361fe18919" CreationDate="2010-07-28T14:07:27.253" UserId="1259" Comment="edit based on nohat's comment; added 58 characters in body" Text="I don't think you'll find a single source that provides authentic recipes for a wide variety of different ethnic foods. I think you'll need to find a good source for each type of food, unfortunately. The only book I have that I'd consider authentic is [The Breath of a Wok][1], which covers a wide range of Chinese food. Maybe each ethnicity could use a question for &quot;What's an authentic and comprehensive book for [type of food]?&quot;&#xD;&#xA;&#xD;&#xA;I use a line of cookbooks available in the US called Best Recipe which tends to be very good. They have an [International Version][2] which goes through many different types of food. It's a great book, but it's not particularly authentic. So if you're looking for breadth and good recipes, it's a good one. But I'm not sure it would suffice to cook for a native nor meet the standard set forth in the question. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Breath-Wok-Unlocking-Chinese-Cooking/dp/0743238273/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280243297&amp;sr=1-1&#xD;&#xA;  [2]: http://www.amazon.com/International-Recipe-Cooks-Illustrated-Magazine/dp/1933615176" />
  <row Id="6443" PostHistoryTypeId="2" PostId="3560" RevisionGUID="5de3fcdc-930f-4cd9-983e-868b028f63e6" CreationDate="2010-07-28T14:21:08.500" UserId="1443" Text="If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepepr... &#xD;&#xA;&#xD;&#xA;I'm curious about how to maximize their flavor for a drink or dish, and in what liquids are spices are ideally soluble.  &#xD;&#xA;&#xD;&#xA;Do they need or benefit from fat, or is oil better? Does it matter if either is hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish?&#xD;&#xA;&#xD;&#xA;Gracias.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6444" PostHistoryTypeId="1" PostId="3560" RevisionGUID="5de3fcdc-930f-4cd9-983e-868b028f63e6" CreationDate="2010-07-28T14:21:08.500" UserId="1443" Text="What technique best infuses spices into a dish?" />
  <row Id="6445" PostHistoryTypeId="3" PostId="3560" RevisionGUID="5de3fcdc-930f-4cd9-983e-868b028f63e6" CreationDate="2010-07-28T14:21:08.500" UserId="1443" Text="&lt;preparation&gt;&lt;spices&gt;&lt;flavor&gt;" />
  <row Id="6446" PostHistoryTypeId="2" PostId="3561" RevisionGUID="1f039983-7322-4a89-8bf3-df0bb09bbe35" CreationDate="2010-07-28T14:36:39.087" UserId="126" Text="The classic technique for most spices is to roast them. This can be done in a dry pan because the spices cotain their own oils, you just need to make sure that they don't burn. The spices are usually used in the dish from the start so that they have time to infuse, but it is not always the case, for instance there are many dishes which add [Garam Masala][1] spice mix towards the end of the cooking although the spices have again usually been roasted before they are used. &#xD;&#xA;&#xD;&#xA;Regarding gridning them, again it does vary. Some spices are added whole but will then have to be removed before eating, some spice mixes are ground so they are eaten with the dish. All spices as far as I am aware should be roasted whole though so you would usually roaast them and then grind them to produce the spice mix.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Garam_masala" />
  <row Id="6447" PostHistoryTypeId="2" PostId="3562" RevisionGUID="fc87c891-8ae5-4572-b43d-a7de4b110b0e" CreationDate="2010-07-28T14:40:01.980" UserId="217" Text="As Rob eluded to, while the dangers of cross-contamination vary in each cooking scenario, developing good habits and a hightened awareness about food safety will help decrease the possibility of contracting a foodborne illness.&#xD;&#xA;&#xD;&#xA;Cross-contamination is a [very real danger](http://en.wikipedia.org/wiki/Cross_contamination), especially when handling meats that are sitting out in the 40F-140F temperature range, where bacteria growth increases.  Being conscious of everything that touches raw meat will help to avoid this danger.  While all of the *food* might go into the same dish and be cooked at a high temperature, your tools aren't cooked with the food; this includes your hands, knives, boards, spoons, and anything else that you use to touch the food throughout the cooking process.&#xD;&#xA;&#xD;&#xA;For example, when I'm preparing something on the grill, I'll generally try to cut any vegetables first, followed by the meat. Since my hands come in contact with the raw meat, I make sure to wash them with hot soapy water after working with the meat.  I'll usually use a tool of some sort to help get the meat on the grill and to flip it.  If the tool was used to handle raw meat at the beginning, I'll wash the tool before using it to take the cooked meat off of the grill.  While I'm not sure exactly how much I am exposed to the dangers of cross-contamination at each step in the process, my heightened consciousness and cleaning habits help to decrease the chances that I (or my dinner patrons!) will contract a foodborne illness." />
  <row Id="6448" PostHistoryTypeId="5" PostId="3560" RevisionGUID="05433446-41e8-4ca2-b3c0-a14590c6a875" CreationDate="2010-07-28T14:44:07.007" UserId="1443" Comment="added 23 characters in body; added 4 characters in body" Text="If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepepr... &#xD;&#xA;&#xD;&#xA;I'm curious about how to maximize their flavor for a drink or dish, and in what liquids are spices are ideally soluble.  &#xD;&#xA;&#xD;&#xA;Do they need or benefit from sauteeing in oil, or is simmering in water better? Does the liquid need to be hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish?&#xD;&#xA;&#xD;&#xA;Gracias.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6449" PostHistoryTypeId="2" PostId="3563" RevisionGUID="ceec21af-10a1-4c88-b78d-12a3417f0da4" CreationDate="2010-07-28T14:54:36.170" UserId="67" Text="I think there's a few aspects here  --&#xD;&#xA;&#xD;&#xA;* &quot;authentic&quot; as in, they really cook this dish in that region.&#xD;&#xA;* &quot;traditional&quot; as in, they've cooked this dish in that region for quite some time.&#xD;&#xA;&#xD;&#xA;Of course, traditions develop over time, and cooking techniques and ingredient availablity changes over time, so a &quot;traditional&quot; dish might only be a century or two old.&#xD;&#xA;&#xD;&#xA;If you're concerned about recent corruptions due to more recent changes in globalization (eg, overnight shipping of produce, external influences), I'd go with old cookbooks.  Of course, I also volunteer at a library managing the sale of donated books, so I have an easy and cheap source (just got 3 more yesterday).  But check at yard/garage sales, car boot sales, flea markets, estate sales, library book sales, used book stores, etc.&#xD;&#xA;&#xD;&#xA;For US regional cooking, I like church and community cookbooks; for foreign cooking, I think I have the majority of the Time Life &quot;Foods of the World&quot; series that was published in the late 1960s.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;And if you want to get really picky about &quot;authenticity&quot;, you also have to consider that many of the great recipes in a region came from peasant dishes.  Is it being authentic to the dish to get ingredients flown in from the other side of the world to make it, or would it be better to find a reasonbly priced fresh local alternative?" />
  <row Id="6452" PostHistoryTypeId="5" PostId="3561" RevisionGUID="cb68aab7-0b04-45d9-bbd1-fdea3d2cd50b" CreationDate="2010-07-28T14:57:24.153" UserId="210" Comment="deleted 1 characters in body" Text="The classic technique for most spices is to roast them. This can be done in a dry pan because the spices cotain their own oils, you just need to make sure that they don't burn. The spices are usually used in the dish from the start so that they have time to infuse, but it is not always the case, for instance there are many dishes which add [Garam Masala][1] spice mix towards the end of the cooking although the spices have again usually been roasted before they are used. &#xD;&#xA;&#xD;&#xA;Regarding grinding them, again it does vary. Some spices are added whole but will then have to be removed before eating, some spice mixes are ground so they are eaten with the dish. All spices as far as I am aware should be roasted whole though so you would usually roast them and then grind them to produce the spice mix.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Garam_masala" />
  <row Id="6453" PostHistoryTypeId="2" PostId="3565" RevisionGUID="d11958e6-d8de-42a3-b704-a97b176c218c" CreationDate="2010-07-28T14:57:41.780" UserId="1230" Text="I enjoy cooking but have a seriously small kitchen. There is only about 3 ft of work surface and that has kettle and toaster on it. I have a fair amount of shelf space but still need to larder goods and plates in another room. &#xD;&#xA;&#xD;&#xA;I find it almost impossible to keep the kitchen clean and tidy while cooking. With more complex dishes becoming almost impossible.&#xD;&#xA;&#xD;&#xA;Are there any good techniques for cooking in a small space?&#xD;&#xA;" />
  <row Id="6454" PostHistoryTypeId="1" PostId="3565" RevisionGUID="d11958e6-d8de-42a3-b704-a97b176c218c" CreationDate="2010-07-28T14:57:41.780" UserId="1230" Text="Tips for a small kitchen." />
  <row Id="6455" PostHistoryTypeId="3" PostId="3565" RevisionGUID="d11958e6-d8de-42a3-b704-a97b176c218c" CreationDate="2010-07-28T14:57:41.780" UserId="1230" Text="&lt;kitchen&gt;" />
  <row Id="6457" PostHistoryTypeId="2" PostId="3567" RevisionGUID="7cee5474-32d4-488b-95bf-ae819fa5e526" CreationDate="2010-07-28T15:08:48.133" UserId="126" Text="If you can get them, chopping boards or just some sort of board that covers either the sink or the hob are really useful, giving you extra space on a work surface. If you can put up a rack on the wall that you can hang pans and other utensils off I asl find that really useful. Having to bend down and reach deep into a cupboard is a real problem for me in a small kitchen so if you can keep things up high I find that really useful." />
  <row Id="6458" PostHistoryTypeId="2" PostId="3568" RevisionGUID="162b2392-4c48-48a8-b5d9-97db24ae2666" CreationDate="2010-07-28T15:09:03.767" UserId="210" Text="This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think.&#xD;&#xA;&#xD;&#xA;I have a gas stove top, and I like to cook with a wok.  But the gas deflectors that are used to make the nice 'ring' of gas for flat bottoms pans mean the heat source is dissipated for my wok, and when I have worked in chinese restaurants in the past they generally have a single ruddy great flame in the middle that their woks go over.  &#xD;&#xA;&#xD;&#xA;Could I remove the deflectors and just burn the gas coming directly from the hole underneath so I got the single large flame under my wok that I'm after?" />
  <row Id="6459" PostHistoryTypeId="1" PostId="3568" RevisionGUID="162b2392-4c48-48a8-b5d9-97db24ae2666" CreationDate="2010-07-28T15:09:03.767" UserId="210" Text="Can I take off the gas deflector on my stove for cooking with a wok?" />
  <row Id="6460" PostHistoryTypeId="3" PostId="3568" RevisionGUID="162b2392-4c48-48a8-b5d9-97db24ae2666" CreationDate="2010-07-28T15:09:03.767" UserId="210" Text="&lt;equipment&gt;&lt;wok&gt;&lt;gas&gt;" />
  <row Id="6461" PostHistoryTypeId="5" PostId="3567" RevisionGUID="d08037ea-c1e5-4e99-9bbf-e17771621f17" CreationDate="2010-07-28T15:09:44.263" UserId="210" Comment="fixed typo" Text="If you can get them, chopping boards or just some sort of board that covers either the sink or the hob are really useful, giving you extra space on a work surface. If you can put up a rack on the wall that you can hang pans and other utensils off I also find that really useful. Having to bend down and reach deep into a cupboard is a real problem for me in a small kitchen so if you can keep things up high I find that really useful." />
  <row Id="6462" PostHistoryTypeId="2" PostId="3569" RevisionGUID="c8e2bda2-b961-4d1d-9182-aff579a8347f" CreationDate="2010-07-28T15:10:07.460" UserId="1230" Text="I almost forgot my other favorate cookbook of all time The [Moro Cookook][1], this is by the owners of [Moro resteraunt][2] in london. It has two follow ups but I think the first is the best. While it is not as deep as some of the books mentioned here. It has a good variaty of north african influanced cuisene, with some tastes that all but the most adventurous cooks will find new.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Moro-Cookbook-Samantha-Clark/dp/009188084X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280329438&amp;sr=1-1&#xD;&#xA;  [2]: http://www.moro.co.uk/moro/restaurant/default.asp" />
  <row Id="6463" PostHistoryTypeId="2" PostId="3570" RevisionGUID="2a2f06c3-d042-4a99-be35-a297bcf75943" CreationDate="2010-07-28T15:11:17.817" UserId="145" Text="Try and cut down on the amount of equipment you have and use. Do you have room to put away your toaster and kettle when not in use? That will help you free up some work area.  Try to keep out only what you currently need, so that you are not wasting precious counter top space for storage." />
  <row Id="6464" PostHistoryTypeId="2" PostId="3571" RevisionGUID="00074397-4ba2-4ce2-be52-e09f74096410" CreationDate="2010-07-28T15:11:26.473" UserId="1443" Text="Do what professional chefs do: clean constantly.  &#xD;&#xA;&#xD;&#xA;Put all of you your ingredients out in an organized place.  Use them.  Put them away.  Clean the station.  &#xD;&#xA;&#xD;&#xA;If you can, prepare.  Put stuff that is prepped back in the fridge until you need it.&#xD;&#xA;&#xD;&#xA;Try to use the same few tools for the whole meal--cutlery, mixing bowls, cutting board.  Quickly rinse and re-use rather than multiplying utensils.&#xD;&#xA;&#xD;&#xA;Aim for dishes that can be cooked in stages in the same pot rather than needing multiple pots or saucepans.&#xD;&#xA;&#xD;&#xA;Try out dishes with fewer ingredients.  Great chefs can do wonders with 3, 4, or 5.  Maybe you don't need more complicated?&#xD;&#xA;&#xD;&#xA;Put non-essentials away. Move the kettle and toaster to a shelf until you're done.  Use the sink as a repository for anything you're not using but might still need.&#xD;&#xA;&#xD;&#xA;Use another room, too.  A nearby table could become your staging area, a place to put ingredients that are prepped, finished, or waiting to be used (so your work area isn't cluttered with them).&#xD;&#xA;&#xD;&#xA;Just some ideas.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="6465" PostHistoryTypeId="5" PostId="3569" RevisionGUID="e8139445-0b66-45ed-8c38-2abf2a3eba73" CreationDate="2010-07-28T15:11:45.210" UserId="210" Comment="fixed spelling errors; edited body" Text="I almost forgot my other favorate cookbook of all time The [Moro Cookook][1], this is by the owners of [Moro restaurant][2] in london. It has two follow ups but I think the first is the best. While it is not as deep as some of the books mentioned here. It has a good variety of north african influenced cuisine, with some tastes that all but the most adventurous cooks will find new.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Moro-Cookbook-Samantha-Clark/dp/009188084X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280329438&amp;sr=1-1&#xD;&#xA;  [2]: http://www.moro.co.uk/moro/restaurant/default.asp" />
  <row Id="6466" PostHistoryTypeId="2" PostId="3572" RevisionGUID="8c77c3cd-6d5f-47dd-be58-fe28716859b4" CreationDate="2010-07-28T15:12:00.920" UserId="1482" Text="If you cover your floor in Teflon you are more likely to slip…&#xD;&#xA;&#xD;&#xA;However I have never heard of any real risk of using Teflon as indented.&#xD;&#xA;" />
  <row Id="6467" PostHistoryTypeId="2" PostId="3573" RevisionGUID="71f1b759-cee6-44d2-b9af-dd0140e9025c" CreationDate="2010-07-28T15:15:32.560" UserId="1162" Text="in [this video][1] of triple chocolate pudding recipe, a shot of baileys is added to whipped cream. other than baileys, what can i add to the cream?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/Triple-Chocolate-Pudding-Recipe-287389766" />
  <row Id="6468" PostHistoryTypeId="1" PostId="3573" RevisionGUID="71f1b759-cee6-44d2-b9af-dd0140e9025c" CreationDate="2010-07-28T15:15:32.560" UserId="1162" Text="an alternative to baileys?" />
  <row Id="6469" PostHistoryTypeId="3" PostId="3573" RevisionGUID="71f1b759-cee6-44d2-b9af-dd0140e9025c" CreationDate="2010-07-28T15:15:32.560" UserId="1162" Text="&lt;chocolate&gt;&lt;alternative&gt;" />
  <row Id="6470" PostHistoryTypeId="6" PostId="3573" RevisionGUID="dae01403-f8fe-4350-98ba-c8f4331ba429" CreationDate="2010-07-28T15:18:06.087" UserId="210" Comment="edited tags" Text="&lt;chocolate&gt;&lt;alternative&gt;" />
  <row Id="6471" PostHistoryTypeId="2" PostId="3574" RevisionGUID="38c31724-16c8-43bb-8370-136b0b508864" CreationDate="2010-07-28T15:18:41.627" UserId="60" Text="I've never heard of anyone trying this. I think its very unlikely though. Those gas deflectors are actually specially designed to pull in the appropriate amount of atmospheric air for a proper flame. This is why the flame you see is so blue and has very little orange.&#xD;&#xA;&#xD;&#xA;I'd look into seeing if there is some way to get a replacement deflector that is better suited for wok cooking. &#xD;&#xA;&#xD;&#xA;You could also do what Alton Brown does and use the bottom half of a turkey deep fryer, outside preferably, and not over any pipes or electrical wiring or gravel. " />
  <row Id="6472" PostHistoryTypeId="2" PostId="3575" RevisionGUID="e95438b8-b91d-499a-b493-7cfd21590779" CreationDate="2010-07-28T15:20:13.517" UserId="1443" Text="I chop them and toss into a stir fry.  They stay juicy but take on a melony quality when warm.  Very tasty, great moisture, and a much deeper flavor than cold.  They take on sauce surprisingly well." />
  <row Id="6473" PostHistoryTypeId="2" PostId="3576" RevisionGUID="a8fdb01c-c895-45c6-b2ca-085d32eef98a" CreationDate="2010-07-28T15:22:37.370" UserId="1443" Text="You could try using honey instead of sugar.  It is obviously more congealed and might hold the ingredients together well.  I'd try that before reducing, although the honey mixture might be best warmed." />
  <row Id="6474" PostHistoryTypeId="2" PostId="3577" RevisionGUID="a5f9ef6a-8578-4418-99bb-dcf01a113918" CreationDate="2010-07-28T15:24:36.747" UserId="1769" Text="Some anecdotal ideas I have witnessed and attempted: &#xD;&#xA;&#xD;&#xA;Placing a large cutting board over the trash can and use it as a side table. &#xD;&#xA;&#xD;&#xA;Using the dishwasher or oven for storage (which of course only works if you aren't going to use the appliance for its intended purpose).&#xD;&#xA;&#xD;&#xA;Stackable cooling racks, such as those for cookies, to hold bowls or plates of prepped ingredients. &#xD;&#xA;&#xD;&#xA;If you have a double boiler, use the pans separately and then stack (sauce in the bottom pan, veggies in the top pan). Good for cooked side items that need to be put on stand-by until the main course is ready. &#xD;&#xA;&#xD;&#xA;For storage, collapsible measuring cups, prep bowls, colander, etc. Or an over-the-sink colander/cutting board. &#xD;&#xA;&#xD;&#xA;Magnetic storage tins for spices that can be stuck to the fridge or freezer (if your refrigerator is not in a spot that gets direct sunlight...which can cause the spices to lose flavor).   " />
  <row Id="6475" PostHistoryTypeId="2" PostId="3578" RevisionGUID="64f1bdb6-b591-4594-b86a-d0fc5882f81f" CreationDate="2010-07-28T15:29:14.880" UserId="218" Text="Anything. It's just a flavoring agent. If you're alcohol averse, I'd try some mint syrup (if you use mint extract, you'll still be getting some alcohol).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6476" PostHistoryTypeId="2" PostId="3579" RevisionGUID="fb079f0f-6f47-4f72-836b-5e9b09cbc8f6" CreationDate="2010-07-28T15:30:24.630" UserId="1443" Text="Pretty much any flavored liquid.  Grand Marnier, bourbon, vanilla vodka, mint syrup, cherry liquer.  Non-alcohol coffee syrups might be an easy flavoring option.  Most cafes/starbucks sell them.  " />
  <row Id="6477" PostHistoryTypeId="2" PostId="3580" RevisionGUID="c73065bc-94cb-448a-a2dc-fa657385c059" CreationDate="2010-07-28T15:31:54.783" UserId="1467" Text="If you're looking for alcoholic alternatives then you could use O'Mara's or some other brand (see [**Wikipedia**][1] for a good list).  A light coffee liquer could also serve as a workable alternative.&#xD;&#xA;&#xD;&#xA;On the non-alcoholic side, Irish Cream flavored coffee creamers would work well.&#xD;&#xA;&#xD;&#xA;Coffee syrups like Monin's or Torani's also have Irish Cream flavors.  I personally like Monin syrups because they're all natural.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Irish_Cream" />
  <row Id="6478" PostHistoryTypeId="2" PostId="3581" RevisionGUID="3fa06b23-75a6-4110-b30d-9da4b98c4381" CreationDate="2010-07-28T15:34:14.863" UserId="649" Text="As long as you are using teflon pans in their intended role, there is no problem. Once the non-stick surface reaches a certain temperature, it starts to release fumes. For an adult human in a well ventilated kitchen, the danger from these is still extremely low.&#xD;&#xA;&#xD;&#xA;Don't leave a non-stick pan sitting empty on an active burner.  &#xD;&#xA;Don't use a non-stick pan for deep-frying.  &#xD;&#xA;Don't use metal utensils (for lifespan of the pan, not danger to you).&#xD;&#xA;&#xD;&#xA;&lt;hr&gt;&#xD;&#xA;&#xD;&#xA;Titanium is non-ferrous. Induction works through magnetic fields. If your pan was solid titanium I wouldn't expect it to work at all on an induction range. Since it is working slowly, there must be some other magnetic material underneath or inside the pan, but not enough to heat it properly.&#xD;&#xA;&#xD;&#xA;For an induction range, you really need steel or iron pans. Solid aluminum and copper are also non-ferrous and won't work. From my understanding, the best pan is a tri-ply 18/10 steel pan. It has durable steel surfaces, and a layer of aluminum sandwiched in the middle to help distribute heat evenly through the pan. You can use pans with a non-stick surface as long as the base material is ferrous." />
  <row Id="6479" PostHistoryTypeId="2" PostId="3582" RevisionGUID="3265479d-1dab-4f6d-b50b-fc63bd5c9faf" CreationDate="2010-07-28T15:36:54.690" UserId="1393" Text="Most of the flavors components found in these dried spices are oil-soluble, so you will indeed extract more flavor out of them if there is at least a bit of fat in the dish. Also, it is helpful to rub them between your fingers before adding, to release the oils." />
  <row Id="6481" PostHistoryTypeId="2" PostId="3583" RevisionGUID="3ce7b225-d3cb-4ac9-b5fb-e428bd244a67" CreationDate="2010-07-28T15:42:27.717" UserId="1443" Text="If techniques apply, Mastering the Grill by Andrew Schloss ([Amazon Link][1]).  It's encyclopedic--covers all ingredients, preparations, timing, techniques, marinades, sauces, brines, rubs, cuisines, dishes, spices, trivia.  Plus it's very well organized and visually accesible.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CB0QFjAA&amp;url=http%3A%2F%2Fwww.amazon.com%2FMastering-Grill-Owners-Outdoor-Cooking%2Fdp%2F0811849643&amp;ei=k09QTM_cCsH_lgeh5sm7CQ&amp;usg=AFQjCNF2cXiBnrEUnxQy0FClyJClifyeZQ&amp;sig2=N6yoN9teLPZ3B0qRiCuWZg" />
  <row Id="6482" PostHistoryTypeId="2" PostId="3584" RevisionGUID="7ef9b9fd-3e68-410d-87f3-f4b4f0a80177" CreationDate="2010-07-28T15:49:25.453" UserId="1467" Text="I know (or have always thought anyway) that it is never 100% completely gone.  Obviously there will be different boil out times for alcohol contents, assuming the same volume, but in general how long does it take for alcohol to boil out of a dish after being added?  &#xD;&#xA;&#xD;&#xA;Say, for example, I have a 5 quart stock pot with soup that calls for a cup of vermouth and the soup is at a boil.  Is it a matter of 5 minutes?  20 minutes?&#xD;&#xA;&#xD;&#xA;And also, how about a stir-fry type dish with an ounce or two of a stronger spirit, say in the 80-100 proof range?&#xD;&#xA;&#xD;&#xA;(and as an extra bonus, what's this process really called?  Dissipation?)" />
  <row Id="6483" PostHistoryTypeId="1" PostId="3584" RevisionGUID="7ef9b9fd-3e68-410d-87f3-f4b4f0a80177" CreationDate="2010-07-28T15:49:25.453" UserId="1467" Text="How long does it take for alchohol to boil out of a dish?" />
  <row Id="6484" PostHistoryTypeId="3" PostId="3584" RevisionGUID="7ef9b9fd-3e68-410d-87f3-f4b4f0a80177" CreationDate="2010-07-28T15:49:25.453" UserId="1467" Text="&lt;alcohol&gt;" />
  <row Id="6485" PostHistoryTypeId="5" PostId="3410" RevisionGUID="6fbf1da6-03b9-441d-8f6d-459cffd03f82" CreationDate="2010-07-28T15:57:45.353" UserId="1436" Comment="update" Text="yes it is definitely a way because we are also doing at home.&#xD;&#xA;In my interpretation there are two kind of túró. One is created from milk, this one tastes sweet. The another is created from sheep cheese, and this one is a bit spicy. The second one is traditional food of székely's.  In which one you are interrested?&#xD;&#xA;&#xD;&#xA;**Update.**&#xD;&#xA;&#xD;&#xA;Ok, here you go, I asked my girlfriend about how to do both:)&#xD;&#xA;&#xD;&#xA;The sweet turó from cow milk(this one for túró rudi and for túrósgombóc).&#xD;&#xA;    &#xD;&#xA; - You have to let the milk for 2-3 days in a warm area, to get acided. &#xD;&#xA; - After that you have to collect the stuff from the top of it.    &#xD;&#xA; - Then you put the rest to slow fire and warm it  a bit, not too much.&#xD;&#xA; - Then you filter the content from the water.   &#xD;&#xA; - Done.&#xD;&#xA;&#xD;&#xA;2 Spicy Túró (for túróscsúsza)&#xD;&#xA;&#xD;&#xA;   For this one you have to get sheep cheese.&#xD;&#xA;&#xD;&#xA; - You have to cut it to small cubes. &#xD;&#xA; - Then put it into very salty water for a few hours.&#xD;&#xA; - Then you have to blend it with flesh bender.&#xD;&#xA; - Done.&#xD;&#xA;&#xD;&#xA;Hope you will make it very tasty:) Good luck." />
  <row Id="6486" PostHistoryTypeId="2" PostId="3585" RevisionGUID="8a9bbca0-280a-46e2-9e83-7dd6a1268981" CreationDate="2010-07-28T15:59:41.423" UserId="27" Text="I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carbonated water but I was wondering what other things you can make with them? " />
  <row Id="6487" PostHistoryTypeId="1" PostId="3585" RevisionGUID="8a9bbca0-280a-46e2-9e83-7dd6a1268981" CreationDate="2010-07-28T15:59:41.423" UserId="27" Text="What to do with italian soda type syrups?" />
  <row Id="6488" PostHistoryTypeId="3" PostId="3585" RevisionGUID="8a9bbca0-280a-46e2-9e83-7dd6a1268981" CreationDate="2010-07-28T15:59:41.423" UserId="27" Text="&lt;italian-cuisine&gt;&lt;syrup&gt;" />
  <row Id="6489" PostHistoryTypeId="2" PostId="3586" RevisionGUID="089e180a-78ce-4ceb-857c-e44881aa7f2b" CreationDate="2010-07-28T16:03:03.323" UserId="177" Text="Coffee flavoring; Pouring it over Ice Cream; Mixing it with Cottage Cheese as a snack;" />
  <row Id="6491" PostHistoryTypeId="2" PostId="3587" RevisionGUID="e08bb054-dd12-4e1c-8304-521ecb2f4959" CreationDate="2010-07-28T16:08:23.740" UserId="1467" Text="Any kind of flavoring, really, so long as the application will accept a syrup substance.  They make killer milkshakes / malts.  Add them to all kinds of desserts, beverages.&#xD;&#xA;&#xD;&#xA;I've occasionally replaced extracts and granulated sugar in a recipe with a flavored syrup but you  have to experiment with the right combinations as this tends to either overpower the dish with flavor or not make it as sweet." />
  <row Id="6496" PostHistoryTypeId="2" PostId="3589" RevisionGUID="9d4e19bb-ce1c-4b3f-9524-f09e90fc4469" CreationDate="2010-07-28T16:42:33.053" UserId="215" Text="Alcohol evaporates at increased temperatures very quickly (see Eclipse's answer).  What you are tasting are the sugars and other remnants of the alcoholic beverage you used in the dish.  Most of the alcohol will evaporate very quickly (there could be a small amount remaining, like 0.00001%) but this is basically nothing.&#xD;&#xA;&#xD;&#xA;Boiling off = evaporation &lt;br&gt;&#xD;&#xA;Descreasing volume = reduction" />
  <row Id="6497" PostHistoryTypeId="2" PostId="3590" RevisionGUID="8c814339-6153-4a4f-8627-6cdd56c9d1b4" CreationDate="2010-07-28T16:46:54.890" UserId="47" Text="The only way to get rid of the alcohol is to boil until the temperature reaches 100°C.  Increase surface area will speed it up.  When you fractionally distill a water/alcohol mix, you'll the mixture will start boiling at some point above 78° depending on the concentration of alcohol in the mixture.  As the temperature of the boiling liquid rises, the concentration of alcohol drops, until you plateau around 100°.  At this point you have 0 alcohol in the liquid, and a vapor consisting of a mixture of alcohol and water.&#xD;&#xA;" />
  <row Id="6498" PostHistoryTypeId="2" PostId="3591" RevisionGUID="1798db22-270c-4e22-ad0b-4c51878969ca" CreationDate="2010-07-28T16:52:55.380" UserId="177" Text="Is there a standard part of the turkey that they use to process &quot;turkey bacon&quot;?  Is it pressed from different sections of the turkey?  " />
  <row Id="6499" PostHistoryTypeId="1" PostId="3591" RevisionGUID="1798db22-270c-4e22-ad0b-4c51878969ca" CreationDate="2010-07-28T16:52:55.380" UserId="177" Text="What is Turkey Bacon?" />
  <row Id="6500" PostHistoryTypeId="3" PostId="3591" RevisionGUID="1798db22-270c-4e22-ad0b-4c51878969ca" CreationDate="2010-07-28T16:52:55.380" UserId="177" Text="&lt;bacon&gt;" />
  <row Id="6501" PostHistoryTypeId="2" PostId="3592" RevisionGUID="0c0e47bc-b74c-488c-b331-39c55ae5debf" CreationDate="2010-07-28T16:54:57.843" UserId="1485" Text="I hooked up a Reverse Osmosis system to my fridge and now the ice is clear except for some air bubbles. If I wanted to make some &quot;party ice&quot; I'd use RO water but I would let it sit out for a while before putting it in the freezer to get rid of the air bubbles." />
  <row Id="6502" PostHistoryTypeId="2" PostId="3593" RevisionGUID="2b755893-0cf6-43d4-8197-37ce03e21bab" CreationDate="2010-07-28T16:59:35.713" UserId="177" Text="If I'm making Homemade Jams/Preserves, how long will they last? " />
  <row Id="6503" PostHistoryTypeId="1" PostId="3593" RevisionGUID="2b755893-0cf6-43d4-8197-37ce03e21bab" CreationDate="2010-07-28T16:59:35.713" UserId="177" Text="What is the shelf-life for Homemade Jams?" />
  <row Id="6504" PostHistoryTypeId="3" PostId="3593" RevisionGUID="2b755893-0cf6-43d4-8197-37ce03e21bab" CreationDate="2010-07-28T16:59:35.713" UserId="177" Text="&lt;jam&gt;" />
  <row Id="6505" PostHistoryTypeId="2" PostId="3594" RevisionGUID="f857644a-96f8-44c6-92d2-a9e2d3206044" CreationDate="2010-07-28T17:00:42.513" UserId="1485" Text="&#xD;&#xA;I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter?  I tried in a Teflon pan but it was a mess." />
  <row Id="6506" PostHistoryTypeId="1" PostId="3594" RevisionGUID="f857644a-96f8-44c6-92d2-a9e2d3206044" CreationDate="2010-07-28T17:00:42.513" UserId="1485" Text="Cooking an egg without oil or butter" />
  <row Id="6507" PostHistoryTypeId="3" PostId="3594" RevisionGUID="f857644a-96f8-44c6-92d2-a9e2d3206044" CreationDate="2010-07-28T17:00:42.513" UserId="1485" Text="&lt;eggs&gt;&lt;butter&gt;" />
  <row Id="6508" PostHistoryTypeId="2" PostId="3595" RevisionGUID="e9110b9d-0815-4a32-b11f-0bb89b4419a8" CreationDate="2010-07-28T17:12:09.233" UserId="649" Text="Go hang.&#xD;&#xA;&#xD;&#xA;That's right, hang stuff from the ceiling and walls. Wire hanging baskets, wall mounted spice rack, a shelf or ceiling rack to hang pots and pans. Don't let any vertical space go to waste.&#xD;&#xA;&#xD;&#xA;If you own the place, you can build a fold-away table into a wall.&#xD;&#xA;&#xD;&#xA;If you have floor space, get a kitchen worktable with storage and fold-up counter space.&#xD;&#xA;&#xD;&#xA;Get rid of any single purpose items. Consider storing appliances in a cupboard when not being used.&#xD;&#xA;&#xD;&#xA;As far as cooking techniques, look for recipes where everything is cooked in a single pot or pan.  &#xD;&#xA;Buy some cheap tupperware. Cut all your ingredients at once, put each in it's own tupperware, and stack them in the fridge or on the counter.  &#xD;&#xA;Stagger meal items by cooking length so that only one needs counter space at a time. Between each item, wash and dry used dishes and utensils." />
  <row Id="6509" PostHistoryTypeId="5" PostId="1048" RevisionGUID="358cf716-9758-4365-a67b-67c7a1446ea5" CreationDate="2010-07-28T17:17:16.840" UserId="60" Comment="added 1353 characters in body" Text="Not having made cottage cheese before, I'm unsure of what effect it has on the quantity produced. However, I do know that it has a significant effect on the _flavor_ of the finished product. Just like skim milk tastes blander than whole milk, the same applies to cheese. When you buy non/low-fat cottage cheese in the supermarket you'll notice they add sugar to prevent it from tasting like runny mashed styrofoam.&#xD;&#xA;&#xD;&#xA;**Update** - I sent some emails out to a few food science professors regarding the role of fat in cheese yield, and got a response from Art Hill, Professor and Chair, Department of Food Science, University of Guelph. &#xD;&#xA;&#xD;&#xA;Fat is a principal yield component in cheese. Fat is trapped in the [casein] protein matrix during cheese making. Thus the mass of the fat contributes to the cheese yield. However, lower fat cheese often contains more water so yield loss is partially compensated by increased water retention.&#xD;&#xA;&#xD;&#xA;I did some additional research and found that many cheeses have strict MNFS (moisture in the non-fat substance, calculated by subtracting the fat and expressing the moisture as a percentage of what is left) limits in which they can legally be called whatever they claim to be. Take Cheddar for example, the highest moisture, lowest fat cheese that can legally be called Cheddar 56.12% MNFS. To limit the moisture content of low-fat cheddar at less than a 1/3 fat reduction, fat substitutes are used. These can include protein based beads designed to mimic fat globules, and starches.&#xD;&#xA;&#xD;&#xA;Sources: &#xD;&#xA;&#xD;&#xA;* http://www.foodsci.uoguelph.ca/cheese/sectione.htm#yieldefficiency&#xD;&#xA;* http://www.foodsci.uoguelph.ca/cheese/sectiong.htm&#xD;&#xA;* http://www.cheesereporter.com/Neville/neville.july.27.htm&#xD;&#xA;&#xD;&#xA;[casein]: http://en.wikipedia.org/wiki/Casein" />
  <row Id="6510" PostHistoryTypeId="2" PostId="3596" RevisionGUID="166cf9b1-5850-4d4c-9678-14ce780a45fd" CreationDate="2010-07-28T17:21:59.017" UserId="60" Text="You can use a non-stick cooking spray like PAM. It's canola oil based, but if used properly in a very brief spray you'll only be adding about 3-5 calories to your egg." />
  <row Id="6511" PostHistoryTypeId="2" PostId="3597" RevisionGUID="2e270b73-7293-49bb-97f4-a5c529c0d6e0" CreationDate="2010-07-28T17:22:20.187" UserId="1405" Text="I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary Artistry, by Dornenburg), but before I do, I figured I'd ask if anyone here has tips or resources that may be of help.  I'm thinking websites or book recommendations, but any advice will do.&#xD;&#xA;&#xD;&#xA;The lower the cost, the better, but since I'm willing to buy a book or two, I'm willing to put the money elsewhere as well.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="6512" PostHistoryTypeId="1" PostId="3597" RevisionGUID="2e270b73-7293-49bb-97f4-a5c529c0d6e0" CreationDate="2010-07-28T17:22:20.187" UserId="1405" Text="Tips/resources for learning how to plate dishes" />
  <row Id="6513" PostHistoryTypeId="3" PostId="3597" RevisionGUID="2e270b73-7293-49bb-97f4-a5c529c0d6e0" CreationDate="2010-07-28T17:22:20.187" UserId="1405" Text="&lt;resources&gt;&lt;presentation&gt;" />
  <row Id="6514" PostHistoryTypeId="2" PostId="3598" RevisionGUID="c7c436b1-a089-41cd-bfa0-df006dcb270b" CreationDate="2010-07-28T17:23:01.540" UserId="1443" Text="Well, frying means to cook in oil, so technically you can't. Fat also is delicious, so you'll lose something in the process besides just calories.&#xD;&#xA;&#xD;&#xA;If you are using teflon, ceramic, or some other non-stick, don't bring the heat up too much. Scrambling your eggs with milk will make them more fluffy, and I bet less likely to stick. Use (sigh) PAM or another aerosolized cooking spray. Or just 'wipe' the pan with an oiled paper towel. It would impart minimal calories.&#xD;&#xA;&#xD;&#xA;It's sad, but microwaving eggs will cook them without adding calories (or anything else). You can also make absolutely delicious eggs by soft-boiling them, which adds nothing at all. &#xD;&#xA;&#xD;&#xA;My more general advice is to learn to love a little fat and to consume a variety of fresh, unprocessed food which taste great.  It's much healthier in the long run than just cutting away at a number.  Better to go for some walks/runs/lifts then sacrifice flavor.  And fat leads to fullness, which leads to less wasted calories on junk later in the day." />
  <row Id="6515" PostHistoryTypeId="2" PostId="3599" RevisionGUID="66051fe3-40a4-4f98-a276-d06415544f1d" CreationDate="2010-07-28T17:29:24.153" UserId="986" Text="The &lt;a href=&quot;http://www.goodeatsfanpage.com/Season2/Jam/JamTranscript.htm&quot;&gt;Good Eats jam episode&lt;/a&gt; suggests 2-3 weeks if you don't actually preserve the jam in a home-canning kind of way and about a year if you do." />
  <row Id="6516" PostHistoryTypeId="2" PostId="3600" RevisionGUID="3b54baaf-af08-4ccf-9b17-293fc1173366" CreationDate="2010-07-28T17:29:57.177" UserId="60" Text="All home-canned food should be used within a year. This assumes you follow the strict sterilization regimen required by jarring/canning at home. You should also store them in a cool, dark, dry place between 50-70°F. &#xD;&#xA;&#xD;&#xA;Over time changes in color, flavor, and texture is inevitable. This will result in a degradation of _quality_ in the product, but as long as the seal is in tact and there are no visible signs of mold or yeast the jam should be safe to eat.&#xD;&#xA;&#xD;&#xA;Another thing to note is that lighter colored jams tend to darken faster than others and thus may not look appealing over the course of a full year. They are still &quot;safe&quot; though.&#xD;&#xA;&#xD;&#xA;Source:&#xD;&#xA;&#xD;&#xA;http://www.uga.edu/nchfp/questions/FAQ_jellied.html#7" />
  <row Id="6517" PostHistoryTypeId="2" PostId="3601" RevisionGUID="119fd3dc-ac44-4a40-9d5e-40ff7dcf3bdb" CreationDate="2010-07-28T17:33:27.967" UserId="60" Text="It comes from the turkey's thigh.&#xD;&#xA;&#xD;&#xA;Source: [Wikipedia article][1]&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Turkey_bacon" />
  <row Id="6518" PostHistoryTypeId="2" PostId="3602" RevisionGUID="21032f7f-2c82-4700-984b-8562c781627d" CreationDate="2010-07-28T17:41:34.240" UserId="67" Text="As someone who's gone through a similar situation (I don't even think I had 3' of work surface), a few recommendations, many of which have been stated by other people:&#xD;&#xA;&#xD;&#xA;* Keep the toaster at the very least stowed away when not in use.  My grandmother stows hers *every day*, even though she's not hurting for space enough to justify it.  (she's just obsessive compulsive about things being tidy)&#xD;&#xA;&#xD;&#xA;* Get a cutting board that can span your sink.  You'll need to occassionally move it so that you can get access to the sink, so you'll want it stiff, light, and not overly thick.  As I had a *really* narrow sink (about 12&quot; wide x 18&quot; (30cm x 45cm), small enough that I had to wash my largest pot at the time in the bath), I used a 12&quot; x 18&quot; board, so I could throw stuff into the sink  as needed for later cleaning; I had to move the board if I needed water, though.&#xD;&#xA;&#xD;&#xA;* Consider storage outside the kitchen.  I managed to acquire an IBM 7171 (about 30&quot; x 30&quot; on top, 4' high), that I gutted for use as a pantry for canned goods.  This freed up space in the cabinets and gave me a place I could set the cutting board when I needed access to the sink.  If you're not lucky on the scavaging, there's a few companies that sell small kitchen island type things.  You could also move the kettle here, if need be.  (no crumbs to clean up from a kettle, I'd still keep the toaster in the kitchen)&#xD;&#xA;&#xD;&#xA;* If you have a dining table outside the kitchen, make use of that, too.  You might just need to stash a plate of stuff you've chopped up for later addition to the meal temporarily to clear room in the kitchen.&#xD;&#xA;&#xD;&#xA;* Consider changing the menu.  One skillet / pot meals without complex prep are your friend.  There were plenty of dishes that I'd never even consider cooking while I had my tiny kitchen.  (anything that required rolling things out?  hell no, I didn't have space.)&#xD;&#xA;&#xD;&#xA;Now, luckily, as I was in college, just the fact that I was a guy who cooked impressed my (now ex-) girlfriends enough; I didn't have to cook any fancy / complex dishes.&#xD;&#xA;&#xD;&#xA;You'll also note I didn't mention hanging the pots / pans.  This is because (1) there just wasn't room.  (I kept mine stashed in the oven, and would have to clear it out when I wanted to bake anything), and (2) it was an apartment, and we weren't allowed to put holes in the walls or ceiling that I'd need to mount anything." />
  <row Id="6519" PostHistoryTypeId="2" PostId="3603" RevisionGUID="249cc7fa-2ae9-48a5-b2cd-c0399e2ce079" CreationDate="2010-07-28T17:43:14.113" UserId="1488" Text="I have found a more delicious option which is far less expensive than Baileys:&#xD;&#xA;&#xD;&#xA;Ryan's Irish Cream Liqueur" />
  <row Id="6520" PostHistoryTypeId="5" PostId="3602" RevisionGUID="f0b68b61-3178-4760-8524-952c3396821a" CreationDate="2010-07-28T17:47:29.800" UserId="67" Comment="added 535 characters in body" Text="As someone who's gone through a similar situation (I don't even think I had 3' of work surface), a few recommendations, many of which have been stated by other people:&#xD;&#xA;&#xD;&#xA;* Keep the toaster at the very least stowed away when not in use.  My grandmother stows hers *every day*, even though she's not hurting for space enough to justify it.  (she's just obsessive compulsive about things being tidy)&#xD;&#xA;&#xD;&#xA;* Get a cutting board that can span your sink.  You'll need to occassionally move it so that you can get access to the sink, so you'll want it stiff, light, and not overly thick.  As I had a *really* narrow sink (about 12&quot; wide x 18&quot; (30cm x 45cm), small enough that I had to wash my largest pot at the time in the bath), I used a 12&quot; x 18&quot; board, so I could throw stuff into the sink  as needed for later cleaning; I had to move the board if I needed water, though.&#xD;&#xA;&#xD;&#xA;* Consider storage outside the kitchen.  I managed to acquire an IBM 7171 (about 30&quot; x 30&quot; on top, 4' high), that I gutted for use as a pantry for canned goods.  This freed up space in the cabinets and gave me a place I could set the cutting board when I needed access to the sink.  If you're not lucky on the scavaging, there's a few companies that sell small kitchen island type things.  You could also move the kettle here, if need be.  (no crumbs to clean up from a kettle, I'd still keep the toaster in the kitchen)&#xD;&#xA;&#xD;&#xA;* If you have a dining table outside the kitchen, make use of that, too.  You might just need to stash a plate of stuff you've chopped up for later addition to the meal temporarily to clear room in the kitchen.&#xD;&#xA;&#xD;&#xA;* *(addition)* : downsize your pots / pans / kitchen gear.  Food processors, blenders, more than a dozen pans, etc.  They take up a *lot* of space that could be better used by things you use often.&#xD;&#xA;&#xD;&#xA;* *(addition)* : consider how much you're keeping in your larder/pantry.  I didn't stock up nearly so much when things went on sale as I do now, because I just didn't have space to store things.  Also, I was walking to the store which wasn't all that close, so I'd have to carry it, which reduced how much I'd get in any one trip.&#xD;&#xA;&#xD;&#xA;* Consider changing the menu.  One skillet / pot meals without complex prep are your friend.  There were plenty of dishes that I'd never even consider cooking while I had my tiny kitchen.  (anything that required rolling things out?  hell no, I didn't have space.)&#xD;&#xA;&#xD;&#xA;Now, luckily, as I was in college, just the fact that I was a guy who cooked impressed my (now ex-) girlfriends enough; I didn't have to cook any fancy / complex dishes.&#xD;&#xA;&#xD;&#xA;You'll also note I didn't mention hanging the pots / pans.  This is because (1) there just wasn't room.  (I kept mine stashed in the oven, and would have to clear it out when I wanted to bake anything), and (2) it was an apartment, and we weren't allowed to put holes in the walls or ceiling that I'd need to mount anything." />
  <row Id="6521" PostHistoryTypeId="2" PostId="3604" RevisionGUID="2b2928e6-be60-4b73-a472-ab51f8822441" CreationDate="2010-07-28T17:53:45.140" UserId="611" Text="It really depends on the specific spice.&#xD;&#xA;In my experience with Indian and Chinese cooking, ginger and cumin like oil and heat. On the other hand, turmeric and cloves can't take that heat and are added only after the liquids.&#xD;&#xA;&#xD;&#xA;Sometimes (I learnt this form Italian cooking) there are spices that will work in both cases, but differently.&#xD;&#xA;As an example, when I'm making lasagna, I add nutmeg in three places:&#xD;&#xA;&#xD;&#xA; - When sauteeing the onions in olive oil at the start&#xD;&#xA; - When all the tomato sauce ingredients are in and it's got some water&#xD;&#xA; - Rubbed in to some chilli flakes and sprinkled among the cheese on top&#xD;&#xA;&#xD;&#xA;Herbs, on the contrary, always need at least a little water to infuse into.&#xD;&#xA;" />
  <row Id="6522" PostHistoryTypeId="2" PostId="3605" RevisionGUID="0456e606-d0de-4802-9497-c449da606180" CreationDate="2010-07-28T17:54:42.827" UserId="1487" Text="I'm not clear on the no different except the size comment. In the US where I occasionally buy Brie and Camembert they are basically made in the same sizes and packaged either in cut wedges about an inch thick or in small cylinders. I had the same size and packaging experiences traveling in France, Switzerland, and Austria.&#xD;&#xA;&#xD;&#xA;They have similar ingredients, difference recipes, and taste different. It seems like they ought not to be thought of as &quot;no different.&quot;" />
  <row Id="6523" PostHistoryTypeId="2" PostId="3606" RevisionGUID="90770c7e-8bbf-4b9b-8593-53c7ff684d1b" CreationDate="2010-07-28T18:08:08.480" UserId="197" Text="I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...) or would I have to make gallons of cabbage soup / pickled cabbage?" />
  <row Id="6524" PostHistoryTypeId="1" PostId="3606" RevisionGUID="90770c7e-8bbf-4b9b-8593-53c7ff684d1b" CreationDate="2010-07-28T18:08:08.480" UserId="197" Text="How to freeze cabbage?" />
  <row Id="6525" PostHistoryTypeId="3" PostId="3606" RevisionGUID="90770c7e-8bbf-4b9b-8593-53c7ff684d1b" CreationDate="2010-07-28T18:08:08.480" UserId="197" Text="&lt;vegetables&gt;&lt;freezing&gt;" />
  <row Id="6526" PostHistoryTypeId="2" PostId="3607" RevisionGUID="fdb5607c-8ec8-4593-a490-eab3315f33d2" CreationDate="2010-07-28T18:11:11.017" UserId="1443" Text="Just eat it.  Better than gum.  Great for fresh breath.  " />
  <row Id="6527" PostHistoryTypeId="2" PostId="3608" RevisionGUID="08bc5f2f-d1f9-42d5-847d-890e96d61b33" CreationDate="2010-07-28T18:12:50.793" UserId="1487" Text="I don't recommend it, in fact I recommend frying eggs in a little bacon grease, but if you want the eggs with no added fats consider getting a microwave egg cooker. For example, this well regarded [microwave egg cooker][1] listed on Amazon.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.amazon.com/dp/B0010BCEFC?tag=breaktherules-20&amp;camp=213381&amp;creative=390973&amp;linkCode=as4&amp;creativeASIN=B0010BCEFC&amp;adid=0JB7Z7C349GX0S450BXW&amp;" />
  <row Id="6528" PostHistoryTypeId="2" PostId="3609" RevisionGUID="99b765d9-9a1c-4b9a-9710-a98716afbcc0" CreationDate="2010-07-28T18:19:16.633" UserId="1266" Text="I've never had particularly good experiences with freezing cabbage so that it's usable as a &quot;fresh&quot; vegetable afterwards. Personally I'd recommend going down the cabbage soup / picked cabbage route, I'm afraid." />
  <row Id="6529" PostHistoryTypeId="5" PostId="3608" RevisionGUID="6a4f59c7-cd17-411f-b6b3-3828b96c28e1" CreationDate="2010-07-28T18:22:51.257" UserId="1487" Comment="added 78 characters in body" Text="I don't recommend it, in fact I recommend frying eggs in a little bacon grease, but if you want the eggs with almost no added fats consider getting a microwave egg cooker. For example, this well regarded [microwave egg cooker][1] listed on Amazon. It will probably need at least a few drops of oil to release the eggs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.amazon.com/dp/B0010BCEFC?tag=breaktherules-20&amp;camp=213381&amp;creative=390973&amp;linkCode=as4&amp;creativeASIN=B0010BCEFC&amp;adid=0JB7Z7C349GX0S450BXW&amp;" />
  <row Id="6530" PostHistoryTypeId="2" PostId="3610" RevisionGUID="7836c017-1398-4370-953f-25a6b8cb42b9" CreationDate="2010-07-28T18:26:46.757" UserId="771" Text="Depends on the type of cabbage, but I've had success with prepping as if I was about to boil, and then freeze on a dry cloth; Once frozen, transfer to an air tight freezer bag, and use as fast as is practical." />
  <row Id="6531" PostHistoryTypeId="2" PostId="3611" RevisionGUID="7a5cb23c-2ae9-4986-b30b-188bad38b325" CreationDate="2010-07-28T18:26:54.557" UserId="218" Text="If you add alcohol, some alcohol will remain indefinitely (or at least as long as the food is not a lump of smoking carbon). The proportion of alcohol to water-based liquids will shrink over time, however. (I'm assuming heat here: if there is no heat, or high pressure, then the proportion will remain stable for quite a while).&#xD;&#xA;&#xD;&#xA;Alcohol evaporates at about three times rate of water (or to be more precise, the latent heat of evaporation for Ethanol is at 846(kJ/kg) vs water which is at 2257(kJ/kg)) but this relation doesn't hold for the proportion that will be found in your food due to atmospheric pressure and air saturation and exposed surface area...It's actually extraordinarily difficult to work out.&#xD;&#xA;&#xD;&#xA;Roughly speaking, though, if you reduce your liquid volume you're burning off alcohol at a higher rate than water. So things that are reduced substantially will have proportionately less alcohol in them, than things that are not (all other factors being equal)." />
  <row Id="6532" PostHistoryTypeId="5" PostId="3601" RevisionGUID="76658deb-c938-4309-bcdb-d91a719d6c2a" CreationDate="2010-07-28T18:34:19.847" UserId="60" Comment="added 138 characters in body" Text="&gt; The meat for turkey bacon comes from the thigh of the turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble traditional pork bacon.&#xD;&#xA;&#xD;&#xA;Source: [Wikipedia article][1]&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Turkey_bacon" />
  <row Id="6533" PostHistoryTypeId="5" PostId="3595" RevisionGUID="347f284b-fb85-4816-865c-229143d9a152" CreationDate="2010-07-28T18:41:29.380" UserId="649" Comment="added 15 characters in body" Text="Go hang.&#xD;&#xA;&#xD;&#xA;That's right, hang stuff from the ceiling and walls. Wire hanging baskets, wall mounted spice rack, a shelf or ceiling rack to hang pots and pans. Don't let any vertical space go to waste.&#xD;&#xA;&#xD;&#xA;If you own the place, you can build a fold-away table into a wall.&#xD;&#xA;&#xD;&#xA;If you have floor space, get a kitchen worktable with storage and fold-up counter space.&#xD;&#xA;&#xD;&#xA;Get rid of any single purpose items. Consider storing appliances in a cupboard when not being used.&#xD;&#xA;&#xD;&#xA;As far as cooking techniques, look for recipes where everything is cooked in a single pot or pan.  &#xD;&#xA;Buy some cheap tupperware. Cut and/or measure all your ingredients at once, put each in it's own tupperware, and stack them in the fridge or on the counter.  &#xD;&#xA;Stagger meal items by cooking length so that only one needs counter space at a time. Between each item, wash and dry used dishes and utensils." />
  <row Id="6535" PostHistoryTypeId="2" PostId="3613" RevisionGUID="d2e917e9-10c3-480e-8819-9b97cea61888" CreationDate="2010-07-28T18:49:35.243" UserId="746" Text="A recipe calls for me to sweat finely chopped onions.  What do I do, and why?" />
  <row Id="6536" PostHistoryTypeId="1" PostId="3613" RevisionGUID="d2e917e9-10c3-480e-8819-9b97cea61888" CreationDate="2010-07-28T18:49:35.243" UserId="746" Text="How do I sweat onions?" />
  <row Id="6537" PostHistoryTypeId="3" PostId="3613" RevisionGUID="d2e917e9-10c3-480e-8819-9b97cea61888" CreationDate="2010-07-28T18:49:35.243" UserId="746" Text="&lt;please-remove-this-tag&gt;&lt;onions&gt;" />
  <row Id="6539" PostHistoryTypeId="10" PostId="3584" RevisionGUID="ae7a6e4f-1640-45ce-9974-3f67baa298d6" CreationDate="2010-07-28T18:56:13.860" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;},{&quot;Id&quot;:219,&quot;DisplayName&quot;:&quot;ceejayoz&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="6540" PostHistoryTypeId="5" PostId="3584" RevisionGUID="53e8ae8d-af7c-4b02-8ba4-74a69f9d0d1a" CreationDate="2010-07-28T18:56:15.230" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Cooking away alcohol](http://cooking.stackexchange.com/questions/659/cooking-away-alcohol)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I know (or have always thought anyway) that it is never 100% completely gone.  Obviously there will be different boil out times for alcohol contents, assuming the same volume, but in general how long does it take for alcohol to boil out of a dish after being added?  &#xD;&#xA;&#xD;&#xA;Say, for example, I have a 5 quart stock pot with soup that calls for a cup of vermouth and the soup is at a boil.  Is it a matter of 5 minutes?  20 minutes?&#xD;&#xA;&#xD;&#xA;And also, how about a stir-fry type dish with an ounce or two of a stronger spirit, say in the 80-100 proof range?&#xD;&#xA;&#xD;&#xA;(and as an extra bonus, what's this process really called?  Dissipation?)" />
  <row Id="6541" PostHistoryTypeId="2" PostId="3614" RevisionGUID="b95c05bf-3068-4506-ad55-fa9f0a61dbf9" CreationDate="2010-07-28T18:57:15.167" UserId="1266" Text="You need a pan with a tight lid, put it on the hob on a low heat with a small amount of oil. Add the onions to the oil, stir them round so that the onions are coated with oil, put the lid on and leave them for 5 minutes. Take the lid off, stir and put the lid back for another 5 minutes. Repeat this until the onions are soft and translucent but not browning." />
  <row Id="6542" PostHistoryTypeId="2" PostId="3615" RevisionGUID="49477529-0084-40ad-9028-fe43b83b1fb1" CreationDate="2010-07-28T19:03:08.307" UserId="1476" Text="What is a consistent method to froth milk if I do not have a steam wand?  I have tried things like a whisk and an Aerolatte with mixed success." />
  <row Id="6543" PostHistoryTypeId="1" PostId="3615" RevisionGUID="49477529-0084-40ad-9028-fe43b83b1fb1" CreationDate="2010-07-28T19:03:08.307" UserId="1476" Text="Frothing Milk By Hand" />
  <row Id="6544" PostHistoryTypeId="3" PostId="3615" RevisionGUID="49477529-0084-40ad-9028-fe43b83b1fb1" CreationDate="2010-07-28T19:03:08.307" UserId="1476" Text="&lt;technique&gt;&lt;milk&gt;&lt;drinks&gt;&lt;coffee&gt;" />
  <row Id="6545" PostHistoryTypeId="2" PostId="3616" RevisionGUID="34d5aa72-0a63-4caa-aa89-e3bf611821a1" CreationDate="2010-07-28T19:10:36.137" UserId="47" Text="I've used a french press with good success when a steam wand was not available.  Pour some warm milk in and froth away.  You're not going to get the same shimmery-silky texture that a steam wand will do, but it'll be pretty decent.&#xD;&#xA;&#xD;&#xA;The combination of a wide surface area and lots of small holes is excellent for introducing lots of air into the milk and keeping the bubbles really fine.  " />
  <row Id="6546" PostHistoryTypeId="2" PostId="3617" RevisionGUID="a52a9eb1-0325-4806-bdb7-ba2e187f475b" CreationDate="2010-07-28T19:15:56.017" UserId="1443" Text="First, finely chop the onions.  This makes them smaller, faster-cooking, and less of a textural presence in the dish.  Do it by cutting straight through the poles of the onion, resulting in two halves.  Then chop off the knobs and peel off the outer layer.  Run the knife 8 or 9 times along the vertical (from pole to pole), but *don't* sever one end completely.  Cut finely across these verticals to make a fine dice.  Run the knife over the pile a few times if your cut isn't small enough.&#xD;&#xA;&#xD;&#xA;Second, cook the onions. The purpose of sweating is to draw moisture out, concentrating the flavor and enhancing conversion from starch to sugar. Heating the onions releases their aroma and reduces the chemical bitterness they exhibit when raw.  Heat up some oil in a pan to medium-low/medium heat.  Add the onions.  Add salt.  Leave them.  I wouldn't cover the pan, since the lid will prevent steam from escaping.  Stir once in a while to prevent sticking or burning.  The onions will get soft, then translucent, and eventually limp and browned if you want that (this is typically considered caramelized and considered a different thing, though it's just further along the same spectrum).&#xD;&#xA;&#xD;&#xA;That's how I'd do it and why.  I don't know if it's a textbook answer." />
  <row Id="6547" PostHistoryTypeId="2" PostId="3618" RevisionGUID="457d37e1-51f0-47a1-857a-f1e4335b394d" CreationDate="2010-07-28T19:19:57.913" UserId="47" Text="There's also freezer jams, which can easily last a few years in a deep-freeze without losing much quality.  They're well sealed, so there's little moisture loss / freezer burn, there's little loss of quality aside from the initial freezing, and you don't have to worry about mold or other organism growing in the freezer." />
  <row Id="6548" PostHistoryTypeId="2" PostId="3619" RevisionGUID="0d9f7662-b720-4343-9b99-c83ab9c57dfa" CreationDate="2010-07-28T19:22:03.540" UserDisplayName="daniel" Text="http://www.tastespotting.com is everything you need. You will get hundreds of ideas there.&#xD;&#xA;&#xD;&#xA;Also, remember what the director of my culinary school says: &quot;Food should look like it fell from Heaven onto the plate.&quot; Don't get too fussy in other words." />
  <row Id="6549" PostHistoryTypeId="5" PostId="3617" RevisionGUID="7164ecd8-734d-4254-8794-78213370538e" CreationDate="2010-07-28T19:26:55.430" UserId="1443" Comment="deleted 4 characters in body" Text="First, finely chop the onions.  This makes them smaller, faster-cooking, and less of a textural presence in the dish.  Do it by cutting straight through the poles of the onion, resulting in two halves.  Then chop off the knobs and peel off the outer layer.  Run the knife 8 or 9 times along the vertical (from pole to pole), but *don't* sever one end completely.  Cut finely across these verticals to make a fine dice.  Run the knife over the pile a few times if your cut isn't small enough.&#xD;&#xA;&#xD;&#xA;Second, cook the onions. The purpose of sweating is to draw moisture out, concentrating the flavor and enhancing conversion from starch to sugar. Heating the onions releases their aroma and reduces the chemical bitterness they exhibit when raw.  Heat up some oil in a pan to medium-low/medium heat.  Add the onions.  Add salt.  Leave them.  I wouldn't cover the pan, since the lid will prevent steam from escaping.  Stir once in a while to prevent sticking or burning.  The onions will get soft, then translucent, and eventually limp and browned if you want that (this is typically called caramelized and considered a different thing, though it's just further along the same spectrum).&#xD;&#xA;&#xD;&#xA;That's how I'd do it and why.  I don't know if it's a textbook answer." />
  <row Id="6551" PostHistoryTypeId="2" PostId="3621" RevisionGUID="4e394855-de31-4182-a622-9060f177f7e3" CreationDate="2010-07-28T19:37:08.853" UserId="126" Text="[Poached eggs][1] are a good healthy alternative to a fried egg. In my opinion they are nicer than fried eggs but they must be cooked with fresh eggs. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.deliaonline.com/how-to-cook/eggs/how-to-poach-an-egg.html" />
  <row Id="6552" PostHistoryTypeId="2" PostId="3622" RevisionGUID="b30732a7-52a5-4344-a4d0-40b24158315d" CreationDate="2010-07-28T19:39:02.250" UserId="1229" Text="I have a recipe for broiled swordfish steak that uses the following ingredients for the baste:&#xD;&#xA;olive oil, butter, Dijon mustard, white wine vinegar, and black pepper.&#xD;&#xA;&#xD;&#xA;I only have garlic-flavored red wine vinegar (no lemon either).  Can I use that or would it be better to skip the vinegar altogether?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="6553" PostHistoryTypeId="1" PostId="3622" RevisionGUID="b30732a7-52a5-4344-a4d0-40b24158315d" CreationDate="2010-07-28T19:39:02.250" UserId="1229" Text="Can red wine vinegar replace white wine vinegar?" />
  <row Id="6554" PostHistoryTypeId="3" PostId="3622" RevisionGUID="b30732a7-52a5-4344-a4d0-40b24158315d" CreationDate="2010-07-28T19:39:02.250" UserId="1229" Text="&lt;substitutions&gt;&lt;fish&gt;&lt;vinegar&gt;" />
  <row Id="6555" PostHistoryTypeId="2" PostId="3623" RevisionGUID="89f0a861-10ed-4ccb-a190-566bfcc0da2f" CreationDate="2010-07-28T19:41:01.200" UserId="1443" Text="Tofu comes in different grades depending on their water content, firmness, and texture.  Silk tofu is great for smoothies but won't hold up to cooking in a pan or on a grill.  Hard or firm tofu is, as it sounds, more rigid and easiest to keep solid.  You might get the best results from a medium grade that has some of the smoothness of silk but enough of the structure of firm.  Also, firmer tofu will take on flavor better than silk, since the silk type is so fine that it's virtually impenetrable as a solid.&#xD;&#xA;&#xD;&#xA;Marinate the tofu like you would a barbecue dish. Put it in the fridge for 2-3 hours (or 20-30 minutes) before cooking. Teriyaki sauce would work great.  Barbecue sauce might be nice.  Any combination of soy sauce, honey, lime juice, sesame oil, fish sauce, red pepper, black pepper, garlic, salt... you really can't go wrong.  Just don't forget that tofu has virtually no flavor except what you put in/on it.&#xD;&#xA;&#xD;&#xA;Heat some oil in a pan and carefully put the tofu slab into it.  You want it around medium-high, since that will brown the tofu but not require constant flipping to avoid burning.  Leave it for 2-3 minutes, then carefully flip it over.  A bigger spatula will be helpful.  Brown the other side, using your leftover marinade to glaze the tofu, and pouring the rest into the pan to reduce into a sauce. Pull the tofu after 2-3 minutes, leaving the sauce to reduce further if necessary.&#xD;&#xA;&#xD;&#xA;Let the tofu sit for a few minutes to cool.&#xD;&#xA;&#xD;&#xA;Serve with whatever complements your seasoning:  sauteed onions/mushrooms/toasted ground peanuts..." />
  <row Id="6556" PostHistoryTypeId="2" PostId="3624" RevisionGUID="81b05d81-5ee5-450f-baf5-ba2c71a3d74e" CreationDate="2010-07-28T19:42:00.557" UserId="217" Text="Use olive-oil spray (or some other PAM imitation) in a non-stick pan. For scambled eggs, stir frequently.  For both kinds of eggs, the key is to spray the pan while it's hot and then immediately add your eggs before the spray burns away.&#xD;&#xA;&#xD;&#xA;It's not as good as oil, but it will work." />
  <row Id="6557" PostHistoryTypeId="5" PostId="784" RevisionGUID="278e3b46-d1c5-402d-a4e1-0d96b906a00a" CreationDate="2010-07-28T19:47:32.480" UserId="67" Comment="stove/range/hob" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Ingredients / Foods :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="6558" PostHistoryTypeId="5" PostId="3623" RevisionGUID="a1c5034e-4fab-4cb9-8ca8-cf25475d3eec" CreationDate="2010-07-28T19:49:18.340" UserId="1443" Comment="added 226 characters in body" Text="Tofu comes in different grades depending on their water content, firmness, and texture.  Silk tofu is great for smoothies but won't hold up to cooking in a pan or on a grill.  Hard or firm tofu is, as it sounds, more rigid and easiest to keep solid.  You might get the best results from a medium grade that has some of the smoothness of silk but enough of the structure of firm.  Also, firmer tofu will take on flavor better than silk, since the silk type is so fine that it's virtually impenetrable as a solid.&#xD;&#xA;&#xD;&#xA;Wrap the tofu in paper towels and press under a plate for 5-10 minutes. Then marinate the tofu like you would a barbecue dish. Put it in the fridge for 2-3 hours (or 20-30 minutes) before cooking. Teriyaki sauce would work great.  Barbecue sauce might be nice.  Any combination of soy sauce, honey, lime juice, sesame oil, fish sauce, red pepper, black pepper, garlic, salt... you really can't go wrong.  Just don't forget that tofu has virtually no flavor except what you put in/on it.&#xD;&#xA;&#xD;&#xA;Take the tofu out (a few minutes ahead wouldn't hurt).  Use a knife to wipe off excess marinade, and pat dry with a towel again to enhance browning. Heat some oil in a pan and carefully put the tofu slab into it.  You want it around medium-high, since that will brown the tofu but not require constant flipping to avoid burning.  Leave it for 2-3 minutes, then carefully flip it over.  A bigger spatula will be helpful.  Brown the other side, using your leftover marinade to glaze the tofu, and pouring the rest into the pan to reduce into a sauce. Pull the tofu after 2-3 minutes, leaving the sauce to reduce further if necessary.&#xD;&#xA;&#xD;&#xA;Let the tofu sit for a few minutes to cool.&#xD;&#xA;&#xD;&#xA;Serve with whatever complements your seasoning:  sauteed onions/mushrooms/toasted ground peanuts..." />
  <row Id="6559" PostHistoryTypeId="2" PostId="3625" RevisionGUID="9edfe1ed-aed6-48ec-8853-5f70ca6d3bc3" CreationDate="2010-07-28T19:49:26.797" UserId="1259" Text="Vinegar, in general, has distinct acidic characteristics that will affect a recipe; it's often used for this reason. For instance, in marinades, the acid is used to break down muscle fiber and help flavor penetrate. In Cevice, the acid component is used to &quot;cook&quot; the fish.  &#xD;&#xA;&#xD;&#xA;Additionally, the different types of vinegar have different flavor characteristics. I, personally, don't much like red wine vinegar as I find it kind of bland. I much prefer balsamic or champagne. So the question you really need to ask yourself is, &quot;will the flavor of the red wine over the white wine adversely affect my dish?&quot; You might ask the same question about the garlic. &#xD;&#xA;&#xD;&#xA;So subbing one type of vinegar for another is fine if you're looking to replace the role of the acid in a recipe (also why you can sub lemon juice). Whether or not you feel the flavor can be substituted is really just a matter of personal preference. If you don't know ahead of time about the flavor, try it and find out for sure. " />
  <row Id="6560" PostHistoryTypeId="2" PostId="3626" RevisionGUID="db13c0af-59f4-4653-9107-9b922cc2653d" CreationDate="2010-07-28T19:50:55.420" UserId="1443" Text="Red wine vingegar has a much more pronounced, grape/fruit flavor than white.  I normally wouldn't recommend it for fish... except maybe swordfish which can hold up to a ton of flavor.  I'd personally just use lemon juice instead." />
  <row Id="6561" PostHistoryTypeId="2" PostId="3627" RevisionGUID="258f417c-d7b6-4c85-8378-0a68ce1c3b9d" CreationDate="2010-07-28T19:52:20.907" UserId="1393" Text="Another fine book is [Working the Plate][1]. Custer's book is great, but it is all about styling food for photography, not for eating - a very different thing. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/bbbv8C" />
  <row Id="6562" PostHistoryTypeId="2" PostId="3628" RevisionGUID="3e8511cc-2bfc-4054-ad22-a83ba0f6633c" CreationDate="2010-07-28T19:54:35.253" UserId="1148" Text="If you by the cheap commercial stuff, there's no discernible difference. If you're buying hi end, then you can tell the difference." />
  <row Id="6563" PostHistoryTypeId="5" PostId="3625" RevisionGUID="e65b1a9e-5110-4647-9bf2-4fd8a6191d82" CreationDate="2010-07-28T20:01:14.490" UserId="1259" Comment="added answer for specific dish." Text="Vinegar, in general, has distinct acidic characteristics that will affect a recipe; it's often used for this reason. For instance, in marinades, the acid is used to break down muscle fiber and help flavor penetrate. In Cevice, the acid component is used to &quot;cook&quot; the fish.  &#xD;&#xA;&#xD;&#xA;Additionally, the different types of vinegar have different flavor characteristics. I, personally, don't much like red wine vinegar as I find it kind of bland. I much prefer balsamic or champagne. So the question you really need to ask yourself is, &quot;will the flavor of the red wine over the white wine adversely affect my dish?&quot; You might ask the same question about the garlic. &#xD;&#xA;&#xD;&#xA;So subbing one type of vinegar for another is fine if you're looking to replace the role of the acid in a recipe (also why you can sub lemon juice). Whether or not you feel the flavor can be substituted is really just a matter of personal preference. If you don't know ahead of time about the flavor, try it and find out for sure. &#xD;&#xA;&#xD;&#xA;To specifically answer the flavor characteristic for your question, I'd say yes. Red wine is OK. As pointed out, swordfish is a hearty fish and should hold up fine. I probably wouldn't sub balsamic, would use champagne as a priority, would think long and hard about apple cider. If it was a lighter fish, I'd be much more wary about red wine. " />
  <row Id="6564" PostHistoryTypeId="2" PostId="3629" RevisionGUID="81f08f9f-f924-47ba-8eba-93e4917888e7" CreationDate="2010-07-28T20:02:53.923" UserId="1307" Text="I made some sous vide pork chops this week that didn't turn out as tender as I expected.  They were about as tender as when I grill them; maybe a little bit worse.&#xD;&#xA;&#xD;&#xA;I had marinated them overnight in a Vietnamese soy sauce, fish sauce, sugar, lemon grass, etc., marinate and them cooked them at 132 degrees in the marinade for about eight hours.&#xD;&#xA;&#xD;&#xA;What could I try to do differently?  Longer cooking?  Brining?" />
  <row Id="6565" PostHistoryTypeId="1" PostId="3629" RevisionGUID="81f08f9f-f924-47ba-8eba-93e4917888e7" CreationDate="2010-07-28T20:02:53.923" UserId="1307" Text="Tenderness of sous-vide pork chops" />
  <row Id="6566" PostHistoryTypeId="3" PostId="3629" RevisionGUID="81f08f9f-f924-47ba-8eba-93e4917888e7" CreationDate="2010-07-28T20:02:53.923" UserId="1307" Text="&lt;sous-vide&gt;&lt;pork-chops&gt;" />
  <row Id="6567" PostHistoryTypeId="2" PostId="3630" RevisionGUID="2575a7bb-f656-4143-b438-cee25a1449f6" CreationDate="2010-07-28T20:15:06.437" UserId="210" Text="I think your mistake was to marinate them overnight in soy sauce.  As it is salty it can start to preserve the meat and make it a bit like jerky.  &#xD;&#xA;&#xD;&#xA;I've had beef pieces that were almost petrified from about 2 days in a soy and ginger marinade." />
  <row Id="6568" PostHistoryTypeId="2" PostId="3631" RevisionGUID="23b8cf0d-282a-475b-ab9f-6c86a4d6474f" CreationDate="2010-07-28T20:19:42.403" UserId="1259" Text="I've had some similar results with pork chops. I think part of the issue was the quality of the meat I was using. A nicer cut of pork from a local farm was much better than something from the Kroger (grocery store). &#xD;&#xA;&#xD;&#xA;You may want to cut your marinade time down. You essentially did 16 hours, as you cooked in it too. I generally just brine for 1-2 hours in a 7% salt 3% sugar brine, and then take that off before cooking. &#xD;&#xA;&#xD;&#xA;How did you determine your cooking time? The amount of time you cook Sous Vide for can alter the texture in some rather unpleasant ways (Lobster particularly). Depending on the cut of your meat, you may have been able to take it out much earlier. If you're not using it regularly already, I strongly recommend [Douglas Baldwins: A Practical Guide to Sous Vide][1]. I haven't read his book, but the online resource is invaluable. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="6569" PostHistoryTypeId="2" PostId="3632" RevisionGUID="b3646eab-d2dc-4339-807b-07f293474340" CreationDate="2010-07-28T20:24:02.017" UserId="183" Text="Even with a steam wand, I prefer to use a [French press looking device][1] to froth my milk, and now that I broke it, a whisk.  The idea is to inject small bubbles into cold milk and then microwave it to grow the bubbles.  In the French press glass (or some other heat resistant and microwave proof container) fill a quarter high with cold milk, place the whisk handle between your palms and twirl it back in forth, frothing the milk.  Place the milk in the microwave and heat on high.  Watch it carefully as it will expand rapidly.  As soon as it does, remove your frothed milk &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.bodum.com/gb/en-us/shop/detail/1446-01/" />
  <row Id="6570" PostHistoryTypeId="2" PostId="3633" RevisionGUID="c9414fbf-5d9b-46a4-aeb2-7cc66e380d00" CreationDate="2010-07-28T20:34:29.120" UserId="1220" Text="&quot;Use within a year&quot; is a good guideline. There are exceptions. Lingonberry jam done right is easily good for a couple of years." />
  <row Id="6571" PostHistoryTypeId="5" PostId="3626" RevisionGUID="8f2f0bd5-042c-41d3-85c3-92df0decd929" CreationDate="2010-07-28T20:38:28.050" UserId="183" Comment="I need glasses" Text="Red wine vinegar has a much more pronounced, grape/fruit flavor than white.  I normally wouldn't recommend it for fish... except maybe swordfish which can hold up to a ton of flavor.  I'd personally just use lemon juice instead." />
  <row Id="6572" PostHistoryTypeId="2" PostId="3634" RevisionGUID="93e89157-dbcb-4c78-922f-bdc73e084f29" CreationDate="2010-07-28T20:44:39.503" UserId="85" Text="No one's said risotto? Fine then, I'll say it.&#xD;&#xA;&#xD;&#xA;Risotto :)" />
  <row Id="6573" PostHistoryTypeId="2" PostId="3635" RevisionGUID="a5da63a1-0ab4-4f28-a324-31cfa3916cd0" CreationDate="2010-07-28T20:45:33.917" UserId="1485" Text="I like adding cilantro to a few different dishes but within a week there are black slimey things in the bag and I end up tossing most of it. How do I keep it fresh? &#xD;&#xA;&#xD;&#xA;I tried growing it myself but in the hot climate it gets really tall with a few leaves at the top and then dies out. Why can't it be like basil and mint and grow everywhere like a weed!" />
  <row Id="6574" PostHistoryTypeId="1" PostId="3635" RevisionGUID="a5da63a1-0ab4-4f28-a324-31cfa3916cd0" CreationDate="2010-07-28T20:45:33.917" UserId="1485" Text="How can I get cilantro to last longer in the fridge?" />
  <row Id="6575" PostHistoryTypeId="3" PostId="3635" RevisionGUID="a5da63a1-0ab4-4f28-a324-31cfa3916cd0" CreationDate="2010-07-28T20:45:33.917" UserId="1485" Text="&lt;fresh&gt;&lt;cilantro&gt;" />
  <row Id="6576" PostHistoryTypeId="5" PostId="3617" RevisionGUID="d344d3de-0ca0-4d2b-aa00-a34c0aa88c85" CreationDate="2010-07-28T20:45:39.470" UserId="1443" Comment="edited to emphasize more shaking" Text="First, finely chop the onions.  This makes them smaller, faster-cooking, and less of a textural presence in the dish.  Do it by cutting straight through the poles of the onion, resulting in two halves.  Then chop off the knobs and peel off the outer layer.  Run the knife 8 or 9 times along the vertical (from pole to pole), but *don't* sever one end completely.  Cut finely across these verticals to make a fine dice.  Run the knife over the pile a few times if your cut isn't small enough.&#xD;&#xA;&#xD;&#xA;Second, cook the onions. The purpose of sweating is to draw moisture out, concentrating the flavor and enhancing conversion from starch to sugar. Heating the onions releases their aroma and reduces the chemical bitterness they exhibit when raw.  Heat up some oil in a pan to medium-low heat.  Add the onions.  Add salt.  I wouldn't cover the pan, since the lid will prevent steam from escaping.  Stir/shake to prevent sticking or burning.  The onions will get soft, then translucent, and eventually limp and browned if you want that (this is typically called caramelized and considered a different thing, though it's just further along the same spectrum).&#xD;&#xA;&#xD;&#xA;That's how I'd do it and why.  I don't know if it's a textbook answer." />
  <row Id="6577" PostHistoryTypeId="5" PostId="3598" RevisionGUID="10e540bf-d581-4ace-90fa-a0c071b407d3" CreationDate="2010-07-28T20:53:02.493" UserId="1443" Comment="added 1 characters in body" Text="Well, frying means to cook in oil, so technically you can't. Fat also is delicious, so you'll lose something in the process besides just calories.&#xD;&#xA;&#xD;&#xA;If you are using teflon, ceramic, or some other non-stick, don't bring the heat up too much. Scrambling your eggs with milk will make them more fluffy, and I bet less likely to stick. Use (sigh) PAM or another aerosolized cooking spray. Or just 'wipe' the pan with an oiled paper towel. It would impart minimal calories.&#xD;&#xA;&#xD;&#xA;It's sad, but microwaving eggs will cook them without adding calories (or anything else). You can also make absolutely delicious eggs by soft-boiling them, which adds nothing at all. &#xD;&#xA;&#xD;&#xA;My more general advice is to learn to love a little fat and to consume a variety of fresh, unprocessed foods which taste great.  It's much healthier in the long run than just cutting away at a number.  Better to go for some walks/runs/lifts then sacrifice flavor.  And fat leads to fullness, which leads to less wasted calories on junk later in the day." />
  <row Id="6578" PostHistoryTypeId="5" PostId="3631" RevisionGUID="28594b8b-59db-4499-bada-2317b7191b78" CreationDate="2010-07-28T20:54:30.073" UserId="1259" Comment="added 1100 characters in body; added 47 characters in body" Text="I've had some similar results with pork chops. I think part of the issue was the quality of the meat I was using. A nicer cut of pork from a local farm was much better than something from the Kroger (grocery store). &#xD;&#xA;&#xD;&#xA;You may want to cut your marinade time down. You essentially did 16 hours, as you cooked in it too. I generally just brine for 1-2 hours in a 7% salt 3% sugar brine, and then take that off before cooking. &#xD;&#xA;&#xD;&#xA;How did you determine your cooking time? The amount of time you cook Sous Vide for can alter the texture in some rather unpleasant ways (Lobster particularly). Depending on the cut of your meat, you may have been able to take it out much earlier. If you're not using it regularly already, I strongly recommend [Douglas Baldwins: A Practical Guide to Sous Vide][1]. I haven't read his book, but the online resource is invaluable. &#xD;&#xA;&#xD;&#xA;Based on Baldwin's charts, you would only need to cook a 1cm pork chop for 1:21 minutes to reach a safe zone. So you cooked it for 6 times longer than necessary. If I recall correctly, it's not recommended to leave lean meats cooking for more than 2-4 hours longer than necessary, and you definitely exceeded that. &#xD;&#xA;&#xD;&#xA;The advantage of sous vide is fine temperature control. There are two basic ways to use this control. The first is to hit a desired temperature exactly and consistently through a piece of meat. This is ideal for tender meat with low fat content. In these cases, you should cook the meat for the minimum safe time give or take some for convenience as extended cooking will affect the texture of your dish. The second way to use it is for low and slow style cooking that allows you to have all the benefits of long cooking time and tenderizing nature but without having to cook the meat to well done. The second method is perfect for short ribs, roasts, a boston butt. However, if cooking something like pork chops, the extra cooking time won't make the end result any more tender and will eventually have an adverse effect.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="6579" PostHistoryTypeId="2" PostId="3636" RevisionGUID="4ca3f716-23bd-463d-b1d9-58e3c6a8b27d" CreationDate="2010-07-28T20:54:56.437" UserId="217" Text="You'll probably only get 10 days of freshness in the fridge, so consider [freezing it](http://www.ehow.com/how_4548534_freezing-cilantro.html).  You will lose some of the freshness, but it can still be useful for seasoning soups, stews, etc.  Freezing, as a means of preservation, works for lots of foods." />
  <row Id="6580" PostHistoryTypeId="2" PostId="3637" RevisionGUID="1bbb2ec6-47c9-4a43-9fbc-6844df678cfe" CreationDate="2010-07-28T20:58:20.687" UserId="788" Text="I tend to wrap any leafy vegetables/herbs in paper towel or put them in a paper bag when putting them in the crisper. Instead of retaining the moisture, it lets it escape preventing the nasty sludgy rotting effect of dampness. It'll maybe give you a few extra days as the stuff will slowly dry out or wilt, but shouldn't become slimy." />
  <row Id="6581" PostHistoryTypeId="2" PostId="3638" RevisionGUID="c8797aaa-c55a-40dd-a1d1-9d62bea6010d" CreationDate="2010-07-28T21:00:31.773" UserId="1443" Text="Agreed on the moisture issues. The thawing process will leave a lot of lost crab juice that would need to be replaced with some fat. Recomend thawing and then draining before mixing with binder and seasonings." />
  <row Id="6582" PostHistoryTypeId="2" PostId="3639" RevisionGUID="910350cf-b05e-4468-8d9f-70564c39f4e1" CreationDate="2010-07-28T21:04:09.487" UserId="1443" Text="I'm hoping you know the knife trick, where you put the garlic between the cutting board and the broad side of a knife, and then POW: crushed garlic.  A little hit for bigger chunks, a big hit for pulverization.  A quick dice afterwards for really fine results.&#xD;&#xA;&#xD;&#xA;I like adding garlic closer to the end, which isn't the traditional way of treating it as an aromatic.  It imparts a lot more flavor, and if you have good garlic, it works great.  But I like garlic a lot." />
  <row Id="6583" PostHistoryTypeId="2" PostId="3640" RevisionGUID="6a7799b5-8928-421a-979b-edd56bb5b59d" CreationDate="2010-07-28T21:11:59.470" UserId="210" Text="In a restaurant my brother worked in they would cook the rind up in the pasta water for staff food.  Then they would server the pasta with the chopped up rind in it.  Apparently the pieces of rind were fought over." />
  <row Id="6584" PostHistoryTypeId="2" PostId="3641" RevisionGUID="2c9256a7-baad-4650-aa99-98f05718fb74" CreationDate="2010-07-28T21:20:53.860" UserId="222" Text="Mint Watermelon:&#xD;&#xA;&#xD;&#xA;Slice watermelon, place in tin foil.  Add mint (on stems or pull the leaves off) between all the slices.  Cover with tin foil.  (any container will work, don't have to use foil)&#xD;&#xA;Let sit for at least 2 hours in fridge, longer as you like." />
  <row Id="6585" PostHistoryTypeId="2" PostId="3642" RevisionGUID="e577db1f-eb67-4504-8349-16aca21c09fe" CreationDate="2010-07-28T21:24:12.207" UserId="1415" Text="i actually have had a bit of success keeping it in a small vase on the counter, out of a lot of direct sun! i change the water every day, and trim the ends of the stems a bit to keep the ends from going slimy." />
  <row Id="6586" PostHistoryTypeId="2" PostId="3643" RevisionGUID="8b612c11-ce68-414c-99ca-1173f2daa95a" CreationDate="2010-07-28T21:24:58.980" UserId="1443" Text="There's a lot of variety, mainly depending on whether you want something else that's sweet or something that's sweet and has no calories.&#xD;&#xA;&#xD;&#xA;Honey, molasses, maple syrup, brown sugar, raw sugar, cane sugar, and (per above) date syrup are all sweet and caloric.  Honey, molasses, maple syrup and date syrup are more viscous (goopy).  Brown sugar is just regular sugar mixed with molasses.  Raw sugar is like granulated sugar but not bleached.  &#xD;&#xA;&#xD;&#xA;As for non-caloric sweeteners, you have splenda, xylitol, reb-a (Truvia), erythritol, stevia, and aspartame.  Splenda is made from sugar and the most similar functionally, although it's not identical.  Xylitol is natural but has a cooling aftertaste that doesn't work well in many dishes.  Rebiana is chemically similar to stevia's active compound and sounds good but doesn't work as well as it says; it's also mixed with fillers and erythritol. Erythritol is a form of fermented glucose.  Stevia is a plant extract that has great sweetness but a lingering aftertaste. Some preparations add bulk.  The liquid is much sweeter by volume than sugar.  Aspartame is chemical death, and I recommend you cut it out of your diet.  &#xD;&#xA;" />
  <row Id="6587" PostHistoryTypeId="5" PostId="3617" RevisionGUID="399414db-de09-46f7-aa49-64b600a6f383" CreationDate="2010-07-28T21:32:58.623" UserId="1443" Comment="added 76 characters in body" Text="First, finely chop the onions.  This makes them smaller, faster-cooking, and less of a textural presence in the dish.  Do it by cutting straight through the poles of the onion, resulting in two halves.  Then chop off the knobs and peel off the outer layer.  Run the knife 8 or 9 times along the vertical (from pole to pole), but *don't* sever one end completely.  Cut finely across these verticals to make a fine dice.  Run the knife over the pile a few times if your cut isn't small enough.&#xD;&#xA;&#xD;&#xA;Second, cook the onions. The purpose of sweating is to draw moisture out, concentrating the flavor and enhancing conversion from starch to sugar. Heating the onions releases their aroma and reduces the chemical bitterness they exhibit when raw.  Heat up some oil in a pan to medium-low heat.  Add the onions.  Add salt.  I wouldn't cover the pan, since the lid will prevent steam from escaping.  Stir/shake to prevent sticking or burning.  The onions will get soft and then translucent. (Eventually, if you kept going they would get limp and browned; this is referred to as caramelized and considered a different thing than sweated, so although it's just further along the same spectrum, you shouldn't go that far for this recipe).&#xD;&#xA;&#xD;&#xA;That's how I'd do it and why.  I don't know if it's a textbook answer." />
  <row Id="6588" PostHistoryTypeId="5" PostId="3643" RevisionGUID="2444f80d-02fc-4994-aa4d-8c81f8a0f5f0" CreationDate="2010-07-28T21:41:16.707" UserId="1443" Comment="added 23 characters in body" Text="There's a lot of variety, mainly depending on whether you want something else that's sweet or something that's sweet and has no calories.&#xD;&#xA;&#xD;&#xA;Honey, molasses, maple syrup, brown sugar, raw sugar, cane sugar, and (per above) date syrup are all sweet and caloric.  Honey, molasses, maple syrup and date syrup are more viscous (goopy).  Brown sugar is just regular sugar mixed with molasses.  Raw sugar is like granulated sugar but not bleached.  &#xD;&#xA;&#xD;&#xA;As for non-caloric sweeteners, you have splenda, xylitol, reb-a (Truvia), erythritol, stevia, and aspartame.  Splenda is made from sugar and the most similar functionally, although it's not identical.  Xylitol is natural but has a cooling aftertaste that doesn't work well in many dishes.  Rebiana is chemically similar to stevia's active compound and sounds good but doesn't work as well as it says; it's also mixed with fillers and erythritol. Erythritol is a form of fermented glucose.  Stevia is a plant extract that has great sweetness but a lingering aftertaste; some preparations add bulk, but the liquid itself is much sweeter by volume than sugar.  Aspartame (nutrasweet) is chemical death, and I recommend you cut it out of your diet.  &#xD;&#xA;" />
  <row Id="6589" PostHistoryTypeId="2" PostId="3644" RevisionGUID="2dc71836-57cb-40aa-b096-e4b7de2adc90" CreationDate="2010-07-28T21:44:36.163" UserId="812" Text="By baking, I mean cakes / muffins / biscuits.&#xD;&#xA;&#xD;&#xA;This is mainly to cut down on fat.&#xD;&#xA;&#xD;&#xA;I've tried replacing butter with yoghurt in all of these and the results ere OK.&#xD;&#xA;&#xD;&#xA;Are there any cases where it's not a good idea?&#xD;&#xA;&#xD;&#xA;I generally replace with equal ratios e.g 100 ml butter = 100 ml yoghurt.&#xD;&#xA;&#xD;&#xA;Is this the best ratio?&#xD;&#xA; " />
  <row Id="6590" PostHistoryTypeId="1" PostId="3644" RevisionGUID="2dc71836-57cb-40aa-b096-e4b7de2adc90" CreationDate="2010-07-28T21:44:36.163" UserId="812" Text="In baking, can yoghurt replace butter?" />
  <row Id="6591" PostHistoryTypeId="3" PostId="3644" RevisionGUID="2dc71836-57cb-40aa-b096-e4b7de2adc90" CreationDate="2010-07-28T21:44:36.163" UserId="812" Text="&lt;baking-techniques&gt;&lt;yogurt&gt;" />
  <row Id="6592" PostHistoryTypeId="2" PostId="3645" RevisionGUID="d6d7dfe5-6089-42e4-9304-2aa2f1360d7d" CreationDate="2010-07-28T21:52:06.940" UserId="633" Text="Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in I can now see that we are also in for a bumper crop of elderberries.&#xD;&#xA;&#xD;&#xA;How can tell when they are ready to pick?  When I was small, my family made jam with them.  Any other ideas?" />
  <row Id="6593" PostHistoryTypeId="1" PostId="3645" RevisionGUID="d6d7dfe5-6089-42e4-9304-2aa2f1360d7d" CreationDate="2010-07-28T21:52:06.940" UserId="633" Text="When should I pick elderberries?" />
  <row Id="6594" PostHistoryTypeId="3" PostId="3645" RevisionGUID="d6d7dfe5-6089-42e4-9304-2aa2f1360d7d" CreationDate="2010-07-28T21:52:06.940" UserId="633" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;elderberries&gt;" />
  <row Id="6595" PostHistoryTypeId="2" PostId="3646" RevisionGUID="8d26d446-8821-447a-ae13-67d2a543e7d3" CreationDate="2010-07-28T21:57:04.957" UserId="1443" Text="Agree with ceejayoz that melting isn't the issue.  Melting is just the upper bound for problems.  The common concern is about *leaching*, the diffusion of chemical toxins from the plastic into the food.  It's known to be accelerated through fats and at heat, hence the concern.  There seems to be consensus that &quot;some&quot; leaching occurs; the issue is that it's unclear how much, from which plastics, whether the body absorbs or excretes it, and if it matters. &#xD;&#xA;&#xD;&#xA;Alarmists will tell you that the chemical run-off is toxic causes everything from cancer to birth-defects.&#xD;&#xA;&#xD;&#xA;Governments have looked into the issue but not come out with a hard no.  Industry groups are fighting the issue, but losing public opinion on things like waterbottles (see nalgene, which removed Bisphenol A (BP-A)from their formula).&#xD;&#xA;&#xD;&#xA;Chefs generally care more about results than fringe chances of non-lethal toxicity and they have been using plastic wrap for as long as it's been around.&#xD;&#xA;&#xD;&#xA;What should you do?  It depends.  Weigh fear with convenience.  Use good quality products if you do use it.  Don't do it *too* often. Or just enjoy it." />
  <row Id="6596" PostHistoryTypeId="2" PostId="3647" RevisionGUID="509ada23-2f92-49be-a8ef-c045c45442bb" CreationDate="2010-07-28T22:03:28.090" UserId="363" Text="On the contrary, tilapia is almost *always* served raw at sushi bars.  It is usually what you are served when you order red snapper.  [No joke][1].  It is pretty tasty if you get it fresh enough.&#xD;&#xA;&#xD;&#xA;My personal recommendation for a lighter-flesh fish would have to be yellowtail (hamachi).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.suntimes.com/news/metro/379403,CST-NWS-sushi10.article" />
  <row Id="6597" PostHistoryTypeId="2" PostId="3648" RevisionGUID="d4ec241f-713a-45f1-938d-ca8a3431e634" CreationDate="2010-07-28T22:13:12.493" UserId="41" Text="I guess it depends on what the substitution is for.&#xD;&#xA;&#xD;&#xA;Certainly if the butter is just for flavour, it's a reasonable substitute (I think I'd use slightly more yogurt).  But 9 times out of 10, fat is the main reason the recipe is calling for butter!  Yogurt cannot substitute for a fat (butter) because it has very little fat.&#xD;&#xA;&#xD;&#xA;If you lower the fat content of a baked good then you'll generally end up with a product much denser and less flakey.  So if you feel you must do this for some reason, then I would increase the sugar in the recipe to compensate (sugar inhibits gluten formation and will help to make the result less chewy).&#xD;&#xA;&#xD;&#xA;The other thing you'd better keep in mind is that yogurt is naturally sour and will become even sourer when baked at a high temperature.  The longer you bake, the more sour it will become, so you might need to amp up the sugar significantly to maintain the proper flavour.&#xD;&#xA;&#xD;&#xA;So for the most part, no, yogurt is really not a substitute for butter or any other fat.  Obviously this is partly a matter of personal taste, and if you're happy with the result, then continue doing what you're doing - but I think I'd definitely hesitate to eat a cake that was baked with yogurt instead of butter." />
  <row Id="6598" PostHistoryTypeId="6" PostId="3644" RevisionGUID="285c9678-ce8c-4fe8-8078-4ee065422041" CreationDate="2010-07-28T22:13:28.580" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;butter&gt;&lt;yogurt&gt;" />
  <row Id="6599" PostHistoryTypeId="5" PostId="3645" RevisionGUID="001c5f16-ec18-4fc0-9a3c-12ff15ccf8a7" CreationDate="2010-07-28T22:23:09.867" UserId="633" Comment="added 6 characters in body" Text="Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in June, I can now see that we are also in for a bumper crop of elderberries.&#xD;&#xA;&#xD;&#xA;How can tell when they are ready to pick?  When I was small, my family made jam with them.  Any other ideas?" />
  <row Id="6601" PostHistoryTypeId="2" PostId="3649" RevisionGUID="70c291e8-63f8-44f9-a34a-a63c1a1ce19f" CreationDate="2010-07-28T23:00:17.123" UserId="805" Text="How long after I have cooked chicken can I safely eat if stored in the fridge. Same day only? Next day? Within a week?" />
  <row Id="6602" PostHistoryTypeId="1" PostId="3649" RevisionGUID="70c291e8-63f8-44f9-a34a-a63c1a1ce19f" CreationDate="2010-07-28T23:00:17.123" UserId="805" Text="How long after I cook chicken is it safe to eat if stored in a fridge?" />
  <row Id="6603" PostHistoryTypeId="3" PostId="3649" RevisionGUID="70c291e8-63f8-44f9-a34a-a63c1a1ce19f" CreationDate="2010-07-28T23:00:17.123" UserId="805" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="6604" PostHistoryTypeId="2" PostId="3650" RevisionGUID="bb402e23-058e-4e40-84e7-7fbcccfc04a9" CreationDate="2010-07-28T23:02:51.533" UserId="805" Text="When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?" />
  <row Id="6605" PostHistoryTypeId="1" PostId="3650" RevisionGUID="bb402e23-058e-4e40-84e7-7fbcccfc04a9" CreationDate="2010-07-28T23:02:51.533" UserId="805" Text="Why does adding extra flour help with high altitude baking?" />
  <row Id="6606" PostHistoryTypeId="3" PostId="3650" RevisionGUID="bb402e23-058e-4e40-84e7-7fbcccfc04a9" CreationDate="2010-07-28T23:02:51.533" UserId="805" Text="&lt;baking&gt;&lt;flour&gt;&lt;high-altitude&gt;" />
  <row Id="6607" PostHistoryTypeId="2" PostId="3651" RevisionGUID="d49d0dc8-625d-42ed-8b98-40d84deba98a" CreationDate="2010-07-28T23:07:43.960" UserId="41" Text="It's good for about 3-4 days in the fridge according to [stilltasty.com][1].  This seems to agree with my personal experience - I've left chicken in the fridge for a week and it definitely smelled &quot;off&quot; by then.&#xD;&#xA;&#xD;&#xA;Make sure you wrap it, too.  The link will say that it's OK as long as it's in any airtight container, but even in an airtight container, it dries out.  I wrap it once in plastic wrap and again in foil and it stays reasonably fresh.&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/16787" />
  <row Id="6608" PostHistoryTypeId="2" PostId="3652" RevisionGUID="378710aa-de5f-4fb0-8e15-2a26f38fc88d" CreationDate="2010-07-28T23:32:03.827" UserId="403" Text="The air pressure is lower at higher altitudes; when you add extra flour to your baked goods, it prevents them from rising too quickly or too much. " />
  <row Id="6609" PostHistoryTypeId="5" PostId="3652" RevisionGUID="6bac9295-82bc-43d1-afe0-fd183e5c84d7" CreationDate="2010-07-28T23:38:45.750" UserId="403" Comment="added 223 characters in body" Text="The air pressure is lower at higher altitudes; when you add extra flour to your baked goods, it prevents them from rising too quickly or too much. &#xD;&#xA;&#xD;&#xA;ETA (about the water): Water boils at a lower temperature at higher altitudes, so the extra water called for in high-altitude baking is to compensate for all the water turning to steam faster than it would at sea level." />
  <row Id="6610" PostHistoryTypeId="2" PostId="3653" RevisionGUID="3573a859-9666-4ef1-88b4-90916b354d77" CreationDate="2010-07-29T00:37:43.667" UserId="403" Text="From Greenfootsteps' &quot;[Elderberry Recipes for a Healthy Winter Edinburgh][1]&quot;:&#xD;&#xA;&#xD;&#xA;&gt; Pick elderberries when they are fully ripe in early autumn. The bunches should be starting to droop downwards with the weight of the fruit. Use a fork or your fingers to gently prise the fruit away from the stalks. This can be a bit fiddly but you don't have to be too perfect with it - a few bits of stalk will not matter. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://local.greenfootsteps.com/Elderberry_Recipes_for_a_Healthy_Winter_Edinburgh-r1328792-Edinburgh_SC.html" />
  <row Id="6611" PostHistoryTypeId="2" PostId="3654" RevisionGUID="bf64d515-d2b6-4697-9713-2696dc26e3cb" CreationDate="2010-07-29T00:52:36.197" UserId="67" Text="I'll admit, I'd never tried it, but for muffins, I'll often replace 1/2 to 2/3 of the oil in a recipe with some sort of liquid-like fruit (either applesauce or mashed previously frozen banana), so I don't see why yogurt wouldn't work.&#xD;&#xA;&#xD;&#xA;In those case, the oil went in as a liquid; if you had a baked good that required creaming the butter, or cutting it in, I *would not* try replacing it.&#xD;&#xA;&#xD;&#xA;I would also be concerned with the increased acid; it's possible that you might want to experiment with cutting some of the baking powder and replacing it with 1/2 as much baking soda as you removed, so you're more pH neutral, but I have no idea how baking soda is needed to balance out yogurt.&#xD;&#xA;&#xD;&#xA;As you're from NZ, I'm going to assume 'biscuits' in this case is what Americans call cookies -- I would *not* try replacing butter in what Americans call biscuits, as you add the fat solid (sometimes cold), to make the them flaky." />
  <row Id="6612" PostHistoryTypeId="2" PostId="3655" RevisionGUID="4195ef6d-84ce-497e-aa61-09066592bbba" CreationDate="2010-07-29T01:22:40.453" UserId="27" Text="I hear that avocado is really good for you and I want to try to eat more of it. Other than guacamole what types of food a recipes do you recommend? " />
  <row Id="6613" PostHistoryTypeId="1" PostId="3655" RevisionGUID="4195ef6d-84ce-497e-aa61-09066592bbba" CreationDate="2010-07-29T01:22:40.453" UserId="27" Text="Different uses for avocado?" />
  <row Id="6614" PostHistoryTypeId="3" PostId="3655" RevisionGUID="4195ef6d-84ce-497e-aa61-09066592bbba" CreationDate="2010-07-29T01:22:40.453" UserId="27" Text="&lt;avocados&gt;" />
  <row Id="6615" PostHistoryTypeId="2" PostId="3656" RevisionGUID="710dd9d9-6bba-4c97-b1d8-390adbc55422" CreationDate="2010-07-29T01:28:12.720" UserId="99" Text="I'm a simple man, and avocado makes itself the star really simply.   Take some avocado, mash it up, and put it on a piece of toast. Sprinkly lightly with salt. It sound too simple to be true, but it's delicious. &#xD;&#xA;&#xD;&#xA;Avocado also goes really well in a salad, and provides a creamy element that you usually resort to dressings to get.&#xD;&#xA;&#xD;&#xA;I did want to mention that although avocado is generally pretty good for you, it's fat content is still higher than most fruits and vegetables. " />
  <row Id="6616" PostHistoryTypeId="2" PostId="3657" RevisionGUID="043e514b-1012-40b1-b994-474dffb6f9de" CreationDate="2010-07-29T01:32:17.733" UserId="203" Text="Anywhere you are going to use Mayo/Miracle Whip, think for a minute about the flavor of Avocado.&#xD;&#xA;&#xD;&#xA;If it will mix well with the other flavors, you can use it as a more flavorful and healthier alternative." />
  <row Id="6617" PostHistoryTypeId="2" PostId="3658" RevisionGUID="271d21ee-2daf-4c24-b24f-efbd1110b573" CreationDate="2010-07-29T01:38:10.417" UserId="203" Text="Slices of Avocado in tacos.&#xD;&#xA;&#xD;&#xA;I was having beef brisket tacos at a restaurant and they served them with this sad little salad (was like a spoon full of shredded lettuce and some diced tomatoes) but it had slices of Avocado on top of it.&#xD;&#xA;&#xD;&#xA;I ditched the &quot;salad&quot; and put the slices in the tacos. Corn tortillas, slow cooked brisket, spicy salsa and avocado, was delicious.&#xD;&#xA;&#xD;&#xA;Also, since capsaicin is fat soluble, lets you have some extra heat for the upfront bite, then the Avocado helps smooth it out." />
  <row Id="6618" PostHistoryTypeId="5" PostId="784" RevisionGUID="d26e78b4-aa70-4e4a-ac7a-86c9fdba784f" CreationDate="2010-07-29T01:43:15.663" UserId="67" Comment="broke foods into categories; added bacon" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685" />
  <row Id="6619" PostHistoryTypeId="2" PostId="3659" RevisionGUID="f28661b7-a860-481f-aa06-67395ea5d18d" CreationDate="2010-07-29T01:52:02.287" UserId="177" Text="I would like to make Butter, but live in an NYC apartment so have limited access to large machinery...." />
  <row Id="6620" PostHistoryTypeId="1" PostId="3659" RevisionGUID="f28661b7-a860-481f-aa06-67395ea5d18d" CreationDate="2010-07-29T01:52:02.287" UserId="177" Text="I would like to make my own Butter, any techniques?" />
  <row Id="6621" PostHistoryTypeId="3" PostId="3659" RevisionGUID="f28661b7-a860-481f-aa06-67395ea5d18d" CreationDate="2010-07-29T01:52:02.287" UserId="177" Text="&lt;butter&gt;" />
  <row Id="6622" PostHistoryTypeId="2" PostId="3660" RevisionGUID="0d626b3d-ddb5-4cc2-b6d0-143715d09366" CreationDate="2010-07-29T01:55:25.727" UserId="177" Text="If you're defrosting in a microwave, put the chicken in a semi-enclosed package (lid on but not sealed shut), this way the steam will help to defrost: Use Low Power or it will cook!!" />
  <row Id="6623" PostHistoryTypeId="2" PostId="3661" RevisionGUID="87a6a271-c715-4665-bced-b97a7eada2f1" CreationDate="2010-07-29T02:06:38.260" UserId="1467" Text="A traditional way that I learned while growing up is to do it in a jar, but it yields smaller quantities so you might have do it more often.&#xD;&#xA;&#xD;&#xA;Basically, you fill a glass jar (canning jar or something similar) with heavy cream and put a small marble in it.  You can use anything that will stay clean, it's just to provide agitation.  Shake the jar for a while.  After a little while you will see it start to form as the butterfat and the buttermilk separate.  Continue shaking until you have a solid mass of butter.  There will still be liquid, that will be buttermilk.  The rest will be butter.  You can add a pinch of salt if desired.  Once you have a single solid mass of butter poor the buttermilk out.  You can save it and use it for other recipes (pancakes, biscuits, etc).  Using a pint of cream it took 10-15 minutes for the butter to form completely.&#xD;&#xA;&#xD;&#xA;I'm sure there are other ways to do the agitation.  I mixer on low speed will probably do the trick but you'll obviously need to watch out for splash." />
  <row Id="6624" PostHistoryTypeId="2" PostId="3662" RevisionGUID="6a413e2d-721f-4e09-bf80-5dbd77598e7e" CreationDate="2010-07-29T02:06:42.517" UserId="27" Text="When buying an avocado from the grocery store or farmers market how do I know when it is ripe? What are some signs I should look for to know that it is either a good or bad avocado?" />
  <row Id="6625" PostHistoryTypeId="1" PostId="3662" RevisionGUID="6a413e2d-721f-4e09-bf80-5dbd77598e7e" CreationDate="2010-07-29T02:06:42.517" UserId="27" Text="How do I pick an avocado?" />
  <row Id="6626" PostHistoryTypeId="3" PostId="3662" RevisionGUID="6a413e2d-721f-4e09-bf80-5dbd77598e7e" CreationDate="2010-07-29T02:06:42.517" UserId="27" Text="&lt;avocado&gt;" />
  <row Id="6627" PostHistoryTypeId="5" PostId="3644" RevisionGUID="36bc5b72-2c28-4eec-a5d7-4fb7a35ad78f" CreationDate="2010-07-29T02:19:15.747" UserId="812" Comment="sp" Text="By baking, I mean cakes / muffins / biscuits.&#xD;&#xA;&#xD;&#xA;This is mainly to cut down on fat.&#xD;&#xA;&#xD;&#xA;I've tried replacing butter with yoghurt in all of these and the results were OK.&#xD;&#xA;&#xD;&#xA;Are there any cases where it's not a good idea?&#xD;&#xA;&#xD;&#xA;I generally replace with equal ratios e.g 100 ml butter = 100 ml yoghurt.&#xD;&#xA;&#xD;&#xA;Is this the best ratio?&#xD;&#xA; " />
  <row Id="6628" PostHistoryTypeId="2" PostId="3663" RevisionGUID="fa562b27-b28a-43d6-953b-3ba5e32e29f9" CreationDate="2010-07-29T02:25:09.760" UserId="812" Text="[Making_Butter_at_Home][1] uses a food processor or an electric whisk. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.allotment.org.uk/allotment_foods/Making_Butter_at_Home.php" />
  <row Id="6629" PostHistoryTypeId="2" PostId="3664" RevisionGUID="8a2b4cb3-606a-4003-ae0b-dbbcdb0d338f" CreationDate="2010-07-29T03:07:25.023" UserId="403" Text="Avocados don't ripen until picked, so you may find under-ripe ones in the store; these will be hard and bright green. You can allow them to ripen at home quickly by placing them in a paper bag and sealing it. Already ripened avocados will have a bit of give to them when squeezed, without being too hard or too soft. They'll also be dark green to green-black in color. " />
  <row Id="6633" PostHistoryTypeId="6" PostId="3591" RevisionGUID="f5b655a8-c8b0-45e4-b364-5f8df2676914" CreationDate="2010-07-29T03:12:03.827" UserId="177" Comment="edited tags" Text="&lt;bacon&gt;&lt;turkey&gt;" />
  <row Id="6634" PostHistoryTypeId="2" PostId="3666" RevisionGUID="480655f6-6cef-4673-9a66-c857038bb990" CreationDate="2010-07-29T03:51:26.977" UserId="839" Text="Add slices to a sandwich. &#xD;&#xA;&#xD;&#xA;It's also good in soups (chicken tortilla, taco soup, chili, etc.); top the soup with chunks prior to serving. " />
  <row Id="6635" PostHistoryTypeId="5" PostId="784" RevisionGUID="21aa3518-0bc5-4ed2-9936-e3040a861f8a" CreationDate="2010-07-29T04:01:25.803" UserId="67" Comment="added notes from http://meta.cooking.stackexchange.com/questions/236" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;* [liquid smoke][2] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="6636" PostHistoryTypeId="2" PostId="3667" RevisionGUID="a7057ca0-838b-4739-924d-5de49f65b469" CreationDate="2010-07-29T04:18:53.353" UserId="1467" Text="I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy.  I've tried it a few times with the same result; it turns into basically a somewhat chewy hard candy.&#xD;&#xA;&#xD;&#xA;I'm not a candy making expert, but I think the problem might lie in either the heating of the mixture (ie- getting it to the right temp for the type of candy it is) or in the pulling.&#xD;&#xA;&#xD;&#xA;Does that sound about right?  Are there other things that I can check when making taffy that would turn it into a soft rock?" />
  <row Id="6637" PostHistoryTypeId="1" PostId="3667" RevisionGUID="a7057ca0-838b-4739-924d-5de49f65b469" CreationDate="2010-07-29T04:18:53.353" UserId="1467" Text="Homemade taffy turned out too thick and hard" />
  <row Id="6638" PostHistoryTypeId="3" PostId="3667" RevisionGUID="a7057ca0-838b-4739-924d-5de49f65b469" CreationDate="2010-07-29T04:18:53.353" UserId="1467" Text="&lt;taffy&gt;&lt;fail&gt;" />
  <row Id="6639" PostHistoryTypeId="2" PostId="3668" RevisionGUID="5b3d5dcf-2f0a-4945-8fbc-563736c6c9d3" CreationDate="2010-07-29T04:48:01.437" UserId="190" Text="Temperature is certainly important. If you start out with a hard candy straight from the pot you're gonna be largely out of luck regardless.&#xD;&#xA;&#xD;&#xA;But really, the signature taffy texture comes from the continual pulling, folding, pulling that happens after you remove it from the heat. Pulling taffy works lots of air into it and stretches out the strands of sugar crystals into thinner, chewier shapes. So be sure you *really* work that taffy once you take it off the heat (and before cutting it)." />
  <row Id="6640" PostHistoryTypeId="5" PostId="3646" RevisionGUID="f8d3fb36-af6a-409d-998b-ac6c65019fcf" CreationDate="2010-07-29T04:58:19.910" UserId="1443" Comment="added 4 characters in body" Text="Agree with ceejayoz that melting isn't the issue.  Melting is just the upper bound for problems.  The common concern is about *leaching*, the diffusion of chemical toxins from the plastic into the food.  It's known to be accelerated through fats and at heat, hence the concern.  There seems to be consensus that &quot;some&quot; leaching occurs; the issue is that it's unclear how much, from which plastics, whether the body absorbs or excretes it, and if it matters. &#xD;&#xA;&#xD;&#xA;Alarmists will tell you that the chemical run-off is toxic and causes everything from cancer to birth-defects.&#xD;&#xA;&#xD;&#xA;Governments have looked into the issue but not come out with a hard no.  Industry groups are fighting the issue, but losing public opinion on things like waterbottles (see nalgene, which removed Bisphenol A (BP-A)from their formula).&#xD;&#xA;&#xD;&#xA;Chefs generally care more about results than fringe chances of non-lethal toxicity and they have been using plastic wrap for as long as it's been around.&#xD;&#xA;&#xD;&#xA;What should you do?  It depends.  Weigh fear with convenience.  Use good quality products if you do use it.  Don't do it *too* often. Or just enjoy it." />
  <row Id="6641" PostHistoryTypeId="2" PostId="3669" RevisionGUID="1e0bc1d0-f3c6-4495-a40a-b273f07ad940" CreationDate="2010-07-29T05:22:03.567" UserId="126" Text="In South Africa they eat Avocado on pizza. It's actually pretty good and worth trying as long as you cook the pizza fairly quickly. " />
  <row Id="6642" PostHistoryTypeId="6" PostId="362" RevisionGUID="8ee717be-2263-4891-a6a4-f736cc8da9fc" CreationDate="2010-07-29T05:26:15.713" UserId="67" Comment="edited tags" Text="&lt;eggplant&gt;&lt;middle-eastern-cuisine&gt;" />
  <row Id="6643" PostHistoryTypeId="5" PostId="3571" RevisionGUID="c0cd4856-c1e6-4bef-9bf8-e9be39b7e11d" CreationDate="2010-07-29T05:57:16.597" UserId="1443" Comment="deleted 4 characters in body" Text="Do what professional chefs do: clean constantly.  &#xD;&#xA;&#xD;&#xA;Put all of your ingredients out in an organized place.  Use them.  Put them away.  Clean the station.  &#xD;&#xA;&#xD;&#xA;If you can, prepare.  Put stuff that is prepped back in the fridge until you need it.&#xD;&#xA;&#xD;&#xA;Try to use the same few tools for the whole meal--cutlery, mixing bowls, cutting board.  Quickly rinse and re-use rather than multiplying utensils.&#xD;&#xA;&#xD;&#xA;Aim for dishes that can be cooked in stages in the same pot rather than needing multiple pots or saucepans.&#xD;&#xA;&#xD;&#xA;Try out dishes with fewer ingredients.  Great chefs can do wonders with 3, 4, or 5.  Maybe you don't need more complicated?&#xD;&#xA;&#xD;&#xA;Put non-essentials away. Move the kettle and toaster to a shelf until you're done.  Use the sink as a repository for anything you're not using but might still need.&#xD;&#xA;&#xD;&#xA;Use another room, too.  A nearby table could become your staging area, a place to put ingredients that are prepped, finished, or waiting to be used (so your work area isn't cluttered with them).&#xD;&#xA;&#xD;&#xA;Just some ideas.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="6644" PostHistoryTypeId="10" PostId="3659" RevisionGUID="274f109e-f435-4cab-836b-f4c63679e4db" CreationDate="2010-07-29T06:22:35.703" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:403,&quot;DisplayName&quot;:&quot;Iuls&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;},{&quot;Id&quot;:86,&quot;DisplayName&quot;:&quot;Knives&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:266,&quot;DisplayName&quot;:&quot;Ward&quot;}]" />
  <row Id="6645" PostHistoryTypeId="5" PostId="3659" RevisionGUID="a4cfda78-7951-49a6-834f-c345172a41a4" CreationDate="2010-07-29T06:22:35.810" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to make home-made butter?](http://cooking.stackexchange.com/questions/3080/how-to-make-home-made-butter)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I would like to make Butter, but live in an NYC apartment so have limited access to large machinery...." />
  <row Id="6646" PostHistoryTypeId="2" PostId="3670" RevisionGUID="b867112d-3021-46e6-8ae3-3284870c75ba" CreationDate="2010-07-29T06:43:35.520" UserId="1502" Text="Great in sushi, especially with tuna or teriyaki chicken. &#xD;&#xA;&#xD;&#xA;I like mayonnaise mixed in with the tuna (but I like lots of things)." />
  <row Id="6647" PostHistoryTypeId="2" PostId="3671" RevisionGUID="0aa919bf-3858-4b33-aafa-afff5fed2db9" CreationDate="2010-07-29T06:58:57.687" UserId="1502" Text="I've been experimenting with making a **caramel hot fudge sauce** (something like on a McDonalds caramel sundae but better) and **want some ideas**.&#xD;&#xA;&#xD;&#xA;My latest was:&#xD;&#xA;&#xD;&#xA; 1. Microwave brown sugar and butter, stirring often, until it's sort of mixed together&#xD;&#xA; 2. Mix in a can of sweetened condensed mix &#xD;&#xA; 3. Microwave again, stirring every 30-60 seconds for 10 minutes or so until it goes a bit (golden) brown (use a large glass bowl, it'll boil over - **be careful, the mixture gets super hot and will boil your face right off** - you have been warned)&#xD;&#xA; 4. mix in a bit of cream or it'll be too chewy&#xD;&#xA;&#xD;&#xA;... which produced a thick milk caramel with a rich toffee aftertaste, but it's pretty labour-intensive.&#xD;&#xA;&#xD;&#xA;Any tips?" />
  <row Id="6648" PostHistoryTypeId="1" PostId="3671" RevisionGUID="0aa919bf-3858-4b33-aafa-afff5fed2db9" CreationDate="2010-07-29T06:58:57.687" UserId="1502" Text="Ultimate caramel / toffee / butterscotch fudge sauce for ice cream sundaes?" />
  <row Id="6649" PostHistoryTypeId="3" PostId="3671" RevisionGUID="0aa919bf-3858-4b33-aafa-afff5fed2db9" CreationDate="2010-07-29T06:58:57.687" UserId="1502" Text="&lt;dessert&gt;&lt;caramelisation&gt;&lt;hot&gt;" />
  <row Id="6650" PostHistoryTypeId="16" PostId="3565" RevisionGUID="7af52ccd-8017-42c1-a446-12f6a0f0bef8" CreationDate="2010-07-29T07:06:57.903" UserId="210" />
  <row Id="6651" PostHistoryTypeId="16" PostId="3567" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6652" PostHistoryTypeId="16" PostId="3570" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6653" PostHistoryTypeId="16" PostId="3571" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6654" PostHistoryTypeId="16" PostId="3577" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6655" PostHistoryTypeId="16" PostId="3595" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6656" PostHistoryTypeId="16" PostId="3602" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T07:07:23.877" UserId="210" />
  <row Id="6657" PostHistoryTypeId="2" PostId="3672" RevisionGUID="3892dd7f-61b3-45e0-bd12-c90a8a3fe41a" CreationDate="2010-07-29T07:09:04.700" UserId="688" Text="I leave my eggplant whole but prick it all over. I then roast it for about 55 minutes on 170 degrees c. You should turn it over about half way through the cooking process. Once cooked, you can remove the skin. As the previous writers said, the skin should be very black and wrinkly. Another alternative is to cook the eggplant on a BBQ grill (reduce the cooking time slightly) although this is only best if you have a lid. This will give the eggplant a smokier taste.&#xD;&#xA;&#xD;&#xA;I haven't added tahini before, as I tend to make a Persian version where I combine the eggplant with Greek Yoghurt, salt and a couple of cloves of crushed garlic. The ratio is about 1.5 cups of cooked eggplant to 500ml yoghurt but this depends on your taste." />
  <row Id="6659" PostHistoryTypeId="18" PostId="3584" RevisionGUID="b02e6d37-c890-4a3d-92b5-a09ab966e3cd" CreationDate="2010-07-29T07:23:06.147" UserId="210" Comment="to http://cooking.stackexchange.com/questions/659/cooking-away-alcohol" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6661" PostHistoryTypeId="18" PostId="3589" RevisionGUID="b02e6d37-c890-4a3d-92b5-a09ab966e3cd" CreationDate="2010-07-29T07:23:06.147" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3584/how-long-does-it-take-for-alchohol-to-boil-out-of-a-dish" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6662" PostHistoryTypeId="18" PostId="3611" RevisionGUID="b02e6d37-c890-4a3d-92b5-a09ab966e3cd" CreationDate="2010-07-29T07:23:06.147" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3584/how-long-does-it-take-for-alchohol-to-boil-out-of-a-dish" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6663" PostHistoryTypeId="18" PostId="659" RevisionGUID="b02e6d37-c890-4a3d-92b5-a09ab966e3cd" CreationDate="2010-07-29T07:23:06.147" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3584/how-long-does-it-take-for-alchohol-to-boil-out-of-a-dish" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6664" PostHistoryTypeId="14" PostId="3584" RevisionGUID="f0ed229c-ccee-438b-be34-2ba46214136a" CreationDate="2010-07-29T07:23:06.257" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6665" PostHistoryTypeId="2" PostId="3673" RevisionGUID="b6fc9d41-2c7e-4d54-a2a9-570b6692191f" CreationDate="2010-07-29T07:25:25.940" UserId="162" Text="As others have mentioned, it's difficult to find the right balance between overcooking the breast and undercooking the dark meat when roasting a bird.  That being said, I've stopped trying.  A few years ago, I started butterflying my chickens.  The process takes about 30 seconds with a good set of kitchen shears.&#xD;&#xA;&#xD;&#xA;It's very easy and has several advantages over traditional roasting:&#xD;&#xA;&#xD;&#xA; - All of the meat is about the same thickness, so it cooks evenly and doesn't dry out.&#xD;&#xA; - Overall cooking time is reduced&#xD;&#xA; - Bird can be roasted, pan-seared or grilled&#xD;&#xA; - Lends itself to interesting presention!" />
  <row Id="6666" PostHistoryTypeId="2" PostId="3674" RevisionGUID="89ee7347-dbe8-41ab-9400-09d87f694435" CreationDate="2010-07-29T07:32:42.817" UserDisplayName="daniel" Text="The classic way to make a caramel sauce is to cook approx (this is what we use at the restaurant, because sometimes we get distracted and have to run away; it's more forgiving. Use less water if you can concentrate) 4:1 sugar:water until the sugar has taken a golden colour. Remove from heat, whisk in cream and butter until you reach your desired consistency, add a pinch or two of salt, just enough so you can taste it. This will get you a nice caramel sauce, keeps a week or so at room temp." />
  <row Id="6667" PostHistoryTypeId="6" PostId="3409" RevisionGUID="6c4ed2d2-9f45-4405-96cd-9c6a5afad0e6" CreationDate="2010-07-29T07:53:59.117" UserId="16" Comment="edited tags" Text="&lt;cheese-making&gt;&lt;hungarian-cuisine&gt;" />
  <row Id="6668" PostHistoryTypeId="5" PostId="296" RevisionGUID="ccec4e5f-3aae-4f0d-83b2-ec2b2ae9eb3c" CreationDate="2010-07-29T08:05:14.143" UserId="16" Comment="added 199 characters in body" Text="Well, I usually add quite a lot of fresh lemon juice on it. This acid environment should kill most pathogens. However, you have to use the most fresh meat possible, when I eat raw meat (very common in Italy) I eat it the same day I bought it from the butcher.&#xD;&#xA;&#xD;&#xA;Tell to your family butcher that you're going to do carpaccio (or generically that you will eat it raw), so that he can give you the appropriate cut.&#xD;&#xA;&#xD;&#xA;Absolutely never use raw chicken or pork meat!" />
  <row Id="6669" PostHistoryTypeId="2" PostId="3675" RevisionGUID="cc03ce57-0514-456a-acd4-843dd64d0b11" CreationDate="2010-07-29T08:12:24.860" UserId="1504" Text="I like to mash it together with a hard boiled egg for a nice and easy breakfast!" />
  <row Id="6670" PostHistoryTypeId="2" PostId="3676" RevisionGUID="eb8e37bc-6c11-41c8-af7d-20780d7b8d55" CreationDate="2010-07-29T08:57:35.250" UserId="16" Text="I usually cut it in slices and use it, along with pomegranate arils, as a side dish for gently roasted chicken breast." />
  <row Id="6672" PostHistoryTypeId="2" PostId="3677" RevisionGUID="6f98e98a-05b5-4a65-98b2-5de279267fbd" CreationDate="2010-07-29T09:13:58.417" UserId="1276" Text="If you want an emergency tool (I used it to make cappuccinos when camping ), try to use a small plastic bottle: just put in 1/3 of milk and shake hard for 1-2 minutes. After all, the real problem to solve is to make small air bubbles in the milk. I noticed it works best with semi skimmed milk, maybe the higher proteins/lipids ratio is helping here. No difference whatsoever using cold (from fridge) or warm milk." />
  <row Id="6673" PostHistoryTypeId="18" PostId="3659" RevisionGUID="2b34a8a3-4b87-4069-8cfd-2694604ee5d0" CreationDate="2010-07-29T09:43:40.503" UserId="210" Comment="to http://cooking.stackexchange.com/questions/3080/how-to-make-home-made-butter" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6674" PostHistoryTypeId="18" PostId="3661" RevisionGUID="2b34a8a3-4b87-4069-8cfd-2694604ee5d0" CreationDate="2010-07-29T09:43:40.503" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3659/i-would-like-to-make-my-own-butter-any-techniques" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6675" PostHistoryTypeId="18" PostId="3663" RevisionGUID="2b34a8a3-4b87-4069-8cfd-2694604ee5d0" CreationDate="2010-07-29T09:43:40.503" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3659/i-would-like-to-make-my-own-butter-any-techniques" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6676" PostHistoryTypeId="18" PostId="3080" RevisionGUID="2b34a8a3-4b87-4069-8cfd-2694604ee5d0" CreationDate="2010-07-29T09:43:40.503" UserId="210" Comment="from http://cooking.stackexchange.com/questions/3659/i-would-like-to-make-my-own-butter-any-techniques" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6677" PostHistoryTypeId="14" PostId="3659" RevisionGUID="5af89e48-8811-487d-9d33-63f382fcf3d6" CreationDate="2010-07-29T09:43:40.707" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="6678" PostHistoryTypeId="2" PostId="3678" RevisionGUID="02db3d0e-aca5-4b8d-af8e-b17f4ab80337" CreationDate="2010-07-29T10:22:20.590" UserId="1154" Text="Harold McGee outlines a suitably geeky way in On Food And Cooking:&#xD;&#xA;&#xD;&#xA; 1. Put milk (the creamier the better) in a microwave-safe jar with a screw-top lid. (I use the plastic containers that attach to my food processor.) You need a decent amount -- more than a tablespoon -- but don't fill the jar more than half way.&#xD;&#xA; 2. Put the lid on the jar and shake it vigorously for about half a minute, until it doubles in volume. This adds air bubbles to the milk (hence the increase in volume).&#xD;&#xA; 3. Remove the lid and microwave on high for about 30 seconds. This stabilises the foam.&#xD;&#xA; 4. Scoop the foam out of the jar with a spoon. There'll be some warm milk at the bottom, which you could add to the drink." />
  <row Id="6679" PostHistoryTypeId="2" PostId="3679" RevisionGUID="baf0ad5d-ef7a-48bc-86e9-3231c29af426" CreationDate="2010-07-29T10:35:17.520" UserId="519" Text="Being a Thai, it's always confusing when I hear the term &quot;red curry&quot; because I am not sure exactly what kind of curry are being referred to. Red curry (Kaeng Ped or literally &quot;spicy soup/curry&quot;) is a very general term and includes most spicy curry-based soups without specific names. The most common form of red curry in Bangkok restaurants is one with roasted duck. &#xD;&#xA;&#xD;&#xA;Panaeng can be categorized as a thicker kind of red curry but it is never served as soup in a bowl. Often it's served with rice in a plate. Ingredient-wise, Panaeng curry paste is sold separately and I don't know how different it is to normal curry paste. However, without that specific paste, I think most Thai people will say the normal paste does fine and may not notice the difference." />
  <row Id="6680" PostHistoryTypeId="2" PostId="3680" RevisionGUID="ba93c801-3087-4fbb-b37e-699fedb88551" CreationDate="2010-07-29T11:04:53.143" UserId="1505" Text="Red curries have a much stronger kaffir lime leaf flavour.&#xD;&#xA;&#xD;&#xA;Penang curries contain crushed peanuts." />
  <row Id="6682" PostHistoryTypeId="16" PostId="2770" RevisionGUID="86ff7803-22e3-43fa-bbe3-5d638bd7159a" CreationDate="2010-07-29T11:56:48.780" UserId="1274" />
  <row Id="6683" PostHistoryTypeId="2" PostId="3681" RevisionGUID="4c233194-3e7a-4e6b-8cd7-4360625a9190" CreationDate="2010-07-29T12:03:22.900" UserId="332" Text="Ice Cream!&#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/recipes/alton-brown/avocado-ice-cream-recipe/index.html" />
  <row Id="6684" PostHistoryTypeId="2" PostId="3682" RevisionGUID="a67cef26-587f-4c95-8961-66a2e9e8b9be" CreationDate="2010-07-29T12:03:32.200" UserId="1274" Text="Two days ago I made the following:&#xD;&#xA;&#xD;&#xA;- Mixed Salad (straight from a mixed bag from the store, rather bitter leafs and a dash of tiny red onion)&#xD;&#xA;- sour cream mixed with some mashed avocado&#xD;&#xA;- avocado cubes (from the same avocado)&#xD;&#xA;- bits of smoked salmon&#xD;&#xA;- bits of crayfish&#xD;&#xA;- cucumber, sliced thin lengthwise&#xD;&#xA;&#xD;&#xA;Tasted good to us!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6685" PostHistoryTypeId="2" PostId="3683" RevisionGUID="4df8e809-3108-409b-bb25-d60c93d0f717" CreationDate="2010-07-29T12:07:19.257" UserId="1274" Text="Freezing, or consider making a paste of it together with some oil (and store well). You'll lose the effect of fresh leaves, but it'll stay good a while longer." />
  <row Id="6686" PostHistoryTypeId="2" PostId="3684" RevisionGUID="34f2f816-4788-411d-9641-d7ecc87814bd" CreationDate="2010-07-29T12:11:56.627" UserId="1505" Text="Plant some, it grows really easily.  Too easily in fact, so put it in a pot to stop it spreading in the ground." />
  <row Id="6688" PostHistoryTypeId="2" PostId="3685" RevisionGUID="ea6c932f-f2cc-4fd1-a736-f56e3fedca0a" CreationDate="2010-07-29T12:25:51.420" UserId="99" Text="The easiest way to know that an avocado is ripe is by how easy it peels. Unfortunately, you can't do that at the store. Color and firmness are good indicators of ripeness, but a bit less reliable. In my own opinion, I'd prefer to get avocados I know are unripened and ripen myself instead of risk buying overripe avocados. &#xD;&#xA;&#xD;&#xA;There are a few things you can do to get ripe avocados fast:&#xD;&#xA;&#xD;&#xA;1. As luls mentions, place them in a paper bag. The trapped ethylene gas will cause faster ripening. &#xD;&#xA;2. If they are very unripened, throw a ripe tomato in the bag as well. The extra ethylene gas will only help to ripen the avocado quicker. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6689" PostHistoryTypeId="2" PostId="3686" RevisionGUID="fb5dee56-c81b-4299-8fdb-91d75e82bee9" CreationDate="2010-07-29T12:36:04.927" UserId="1347" Text="A very pretty girl taught me this, years ago:&#xD;&#xA;&#xD;&#xA;  - Peel avocados.&#xD;&#xA;  - Mash avocados.&#xD;&#xA;  - Add citrus (lemon juice or lime juice) - I use the stuff that keeps easy in the fridge, not fresh.&#xD;&#xA;  - Add a good pinch or two of salt. Salt really brings out the flavor of avocado so use liberally.&#xD;&#xA;&#xD;&#xA;Use the resulting avocado on _everything_. It's so good. Goes great in sandwiches. I eat it with chicken or with steak. Mix it with cottage cheese. There are lots of uses for this magical paste." />
  <row Id="6690" PostHistoryTypeId="2" PostId="3687" RevisionGUID="ceea061a-a4b9-40ee-be2c-544b49ffee48" CreationDate="2010-07-29T12:37:00.417" UserId="552" Text="I would use dry sherry; the brand most popular in ireland and the Uk would be Winters Tale, I've used that in cooking and desserts many times." />
  <row Id="6691" PostHistoryTypeId="2" PostId="3688" RevisionGUID="94e41c25-0a7d-4170-95be-1689e38006a0" CreationDate="2010-07-29T12:45:24.890" UserId="1507" Text="I was wondering how low is a &quot;low&quot; in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :)&#xD;&#xA;&#xD;&#xA;In my country, there's something called &quot;fresh cheese&quot;, and fat percentages are in range of 5-10%, but in dry matter, fat percentage is higher, like 20%-30%...&#xD;&#xA;&#xD;&#xA;Any thoughts?" />
  <row Id="6692" PostHistoryTypeId="1" PostId="3688" RevisionGUID="94e41c25-0a7d-4170-95be-1689e38006a0" CreationDate="2010-07-29T12:45:24.890" UserId="1507" Text="How much fat does &quot;low fat&quot; cheese has?" />
  <row Id="6693" PostHistoryTypeId="3" PostId="3688" RevisionGUID="94e41c25-0a7d-4170-95be-1689e38006a0" CreationDate="2010-07-29T12:45:24.890" UserId="1507" Text="&lt;cheese&gt;&lt;fats&gt;" />
  <row Id="6694" PostHistoryTypeId="2" PostId="3689" RevisionGUID="eaba2576-5f16-4b89-8a30-9d5794c3d44e" CreationDate="2010-07-29T12:46:42.050" UserId="1347" Text="Here is how I tell (in the store) if an Avocado is worth buying or not. I pick up the avocado in my hand, and squeeze it, but only gently. I'm looking for an avocado that is firm; it shouldn't be too soft or too hard.&#xD;&#xA;&#xD;&#xA;As a test for the kind of firmness we're looking for, take your thumb of your left hand and with it, touch your pinky finger of the same hand (your thumb and pinky should be touching). Take your other hand, using your index finger, feel the muscle on your palm under your thumb. There should be a little give when you push it. Now squeeze your pinky and thumb together really tight! Feel your muscle again. That is the kind of firmness we are looking for. &#xD;&#xA;&#xD;&#xA;The avocado flesh should give when you poke it when and apply a decent amount of pressure. You'll soon learn when soft is too soft, and when hard is too hard. It just takes some practice!" />
  <row Id="6695" PostHistoryTypeId="2" PostId="3690" RevisionGUID="90f9e16f-d2f1-47c8-a199-adbae7a5b9bd" CreationDate="2010-07-29T13:01:33.767" UserId="1347" Text="Scrambed eggs can be done in the microwave and they can taste good. The important part below is to cook the eggs in the microwave for a short time, then take them out, stir/mash and put them back in.&#xD;&#xA;&#xD;&#xA;1. Crack two or three eggs into a bowl or microwave safe container. &#xD;&#xA;2. Add a splash of milk (no need to measure, but if you want, 1 tblsp per egg)&#xD;&#xA;3. Crack some pepper and add a pinch of salt.&#xD;&#xA;4. Mix together well with a fork.&#xD;&#xA;5. Put in the microwave for 1 minute (not longer!)&#xD;&#xA;6. Take out, stir contents, especially removing the partially cooked eggs from the side of the bowl.&#xD;&#xA;7. Put in the microwave for 1 minute (not longer!)&#xD;&#xA;8. Take out, stir contents. If you have more cooked parts now, take a fork and mash them up. It's important to get the consistency the same throughout the bowl now.&#xD;&#xA;9. You may need to microwave for 0 seconds, 30 seconds, or 1 minute, depending on number of eggs or microwave.&#xD;&#xA;&#xD;&#xA;It's also important to remove the eggs before they look done. And keep watching them while they microwave! Eggs can overcook so quickly.&#xD;&#xA;&#xD;&#xA;Frankly, it's just so much easier to do them in a pan.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6696" PostHistoryTypeId="2" PostId="3691" RevisionGUID="ab8eecc6-8bc8-4718-bd97-34dd0fec5cff" CreationDate="2010-07-29T13:06:51.430" UserDisplayName="bonzobo" Text="Avocado Salad&#xD;&#xA;&#xD;&#xA; - 3 Whole avocados - mashed. &#xD;&#xA; - Lemon Juice from 1 lemon. &#xD;&#xA; - 2 Hard boiled eggs, sliced. Salt, pepper. &#xD;&#xA; - 1 spoon  of mayonnaise.&#xD;&#xA; - Any kind of onion (spring onion / dry / purple).&#xD;&#xA;&#xD;&#xA;Optionally, you can add a can of tuna, and make it a tuna-avocado salad.&#xD;&#xA;&#xD;&#xA;Both are great on pretty much everything, toasts, on top of vegetable salads, you name it.&#xD;&#xA;&#xD;&#xA;Be careful, it's addictive :), every winter when my avocados grow in the garden, I make this salad every 2-3 days, and basically live on it , as it's so tasty.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6697" PostHistoryTypeId="2" PostId="3692" RevisionGUID="358c00bd-ae84-48ea-a32b-8ecb2edd0eb2" CreationDate="2010-07-29T13:12:54.817" UserId="771" Text="In Europe at least, the rules on advertising say:&#xD;&#xA;&#xD;&#xA;&gt; &quot;for a product to be able to make a claim that it was low in saturated fat under EU Regulation 1924/2006 on Nutrition and Health Claims Made on Foods, it should contain no more than 1.5 g of saturated fat per 100 g of solids&quot;&#xD;&#xA;&#xD;&#xA;(from the [ASA Adjudication on Youngs Seafood Ltd ][1])&#xD;&#xA;&#xD;&#xA; [1]: http://www.asa.org.uk/Complaints-and-ASA-action/Adjudications/2010/6/Youngs-Seafood-Ltd/TF_ADJ_48711.aspx" />
  <row Id="6698" PostHistoryTypeId="2" PostId="3693" RevisionGUID="7917186d-79ba-4ae9-a6d8-b7c51e1539ec" CreationDate="2010-07-29T13:26:12.630" UserId="1274" Text="Here is [a list of dairy and cheese and fat content][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dietaryfiberfood.com/fat-saturated2.php" />
  <row Id="6699" PostHistoryTypeId="2" PostId="3694" RevisionGUID="6f499024-500e-4d50-a7d8-c04a27901df6" CreationDate="2010-07-29T13:50:02.513" UserId="1274" Text="Both answer's already given show how subjective cooking can be (I can agree with parts of both of them).&#xD;&#xA;&#xD;&#xA;In this specific case (mustard + vinegar), I'd make sure my mustard + red vinegar combination don't result in an ugly brown. As mustard's also adding it's taste, I prefer 'clean tasting' vinegar (or lemon juice)." />
  <row Id="6700" PostHistoryTypeId="2" PostId="3695" RevisionGUID="fc945571-27ec-4cd8-ab13-0300dec6f43c" CreationDate="2010-07-29T14:02:19.270" UserId="1274" Text="Yes on the comments about the positive effects oil may have: make sure that you're not using more oil than you're prepared to consume, as you will throw away flavor with any oil you're not using. So marinading in (plenty) of oil, and then discarding this oil before cooking, will paradoxically discard flavor instead of adding it." />
  <row Id="6701" PostHistoryTypeId="2" PostId="3696" RevisionGUID="738cb50e-9316-4b36-8a18-6cf5bc2a68d0" CreationDate="2010-07-29T14:27:25.387" UserId="1274" Text="Employ cooking techniques that don't require a kitchen (as you'd expect it). Not meant to be snarky, but, for instance:&#xD;&#xA;&#xD;&#xA; - Heat outdoors (if you have any): hello barbeque!&#xD;&#xA; - Cook using acid content (ceviche as an example): a bow can be placed anywhere in the house&#xD;&#xA; - Cook using the freezer / fridge&#xD;&#xA; - Use your oven a lot: on (lots of stuff in the oven) at low and/or high heat, or off.&#xD;&#xA; - Pre-cut or otherwise partially prepared ingredients usually are more expensive, but they don't have to be - especially if the portions match and will cause less waste. Any activity you don't have to do yourself... &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6702" PostHistoryTypeId="16" PostId="3696" RevisionGUID="738cb50e-9316-4b36-8a18-6cf5bc2a68d0" CreationDate="2010-07-29T14:27:25.387" UserId="-1" />
  <row Id="6703" PostHistoryTypeId="2" PostId="3697" RevisionGUID="f85cf51a-d7a0-475b-9431-7ffa7e0fb4ab" CreationDate="2010-07-29T14:27:52.313" UserId="1484" Text="Avocado (slices or mashed) on whole wheat bread with onion, cucumber, tomato, hummus, salt, and pepper is probably one of my favorite sandwiches. It's delicious, extremely healthy for you, and keeps well whether you have a fridge or not. Just make sure to smear  some of the hummus on both sides of the bread so that the tomato/cucumber/whatnot doesn't make the bread soggy." />
  <row Id="6704" PostHistoryTypeId="2" PostId="3698" RevisionGUID="ce28c3c1-02cc-4ac9-8829-6595e56ec9f5" CreationDate="2010-07-29T14:49:58.623" UserId="67" Text="Avacado and Pineapple Salad.&#xD;&#xA;&#xD;&#xA;Yes, I know it sounds strange, but I had it at a restraunt when in Spain a couple of years ago.  The closest recipe I can find is a [version claiming to be Cuban][1]; I don't recall if the version I had used lime and orange, as it would've had to compete with the pineapple.&#xD;&#xA;&#xD;&#xA;I tend to use them in many latin recipes that you might top with sour cream ... it doesn't give the tang (unless you're like me and tend to douse my avocado with a healthy squeeze of lime or lemon), but it gives the creaminess without being dairy for those of us on restricted diets.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You could also take a look at [recipes on the California Avacado Commissioner's website][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.globalgourmet.com/food/special/2004/cuban/salad.html#axzz0v5Adhhd6&#xD;&#xA;  [2]: http://www.avocado.org/recipes/" />
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  <row Id="6721" PostHistoryTypeId="16" PostId="3138" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6722" PostHistoryTypeId="16" PostId="3139" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6723" PostHistoryTypeId="16" PostId="3140" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6724" PostHistoryTypeId="16" PostId="3156" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6725" PostHistoryTypeId="16" PostId="3173" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6726" PostHistoryTypeId="16" PostId="3175" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6727" PostHistoryTypeId="16" PostId="3237" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6728" PostHistoryTypeId="16" PostId="3248" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6729" PostHistoryTypeId="16" PostId="3253" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6730" PostHistoryTypeId="16" PostId="3607" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6731" PostHistoryTypeId="16" PostId="3641" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6732" PostHistoryTypeId="16" PostId="3684" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6733" PostHistoryTypeId="16" PostId="3135" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-07-29T14:52:59.787" UserId="67" />
  <row Id="6734" PostHistoryTypeId="5" PostId="3696" RevisionGUID="a824bdcf-e399-4e9e-8902-0b8fd82b4a80" CreationDate="2010-07-29T14:53:28.117" UserId="210" Comment="fixed typo" Text="Employ cooking techniques that don't require a kitchen (as you'd expect it). Not meant to be snarky, but, for instance:&#xD;&#xA;&#xD;&#xA; - Heat outdoors (if you have any): hello barbeque!&#xD;&#xA; - Cook using acid content (ceviche as an example): a bowl can be placed anywhere in the house&#xD;&#xA; - Cook using the freezer / fridge&#xD;&#xA; - Use your oven a lot: on (lots of stuff in the oven) at low and/or high heat, or off.&#xD;&#xA; - Pre-cut or otherwise partially prepared ingredients usually are more expensive, but they don't have to be - especially if the portions match and will cause less waste. Any activity you don't have to do yourself... &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6735" PostHistoryTypeId="2" PostId="3699" RevisionGUID="e0b184d8-d3f3-456f-b89e-caffee9d4f38" CreationDate="2010-07-29T14:58:36.217" UserId="1515" Text="You can get round the issue of the oil by just using a small amount of water in the frying pan instead, not so much frying as shallow boiling. You will still end up with the fried egg look but without any of the added calories.&#xD;&#xA;&#xD;&#xA;Not that I would recommend this as the oil or butter add to the flavour and look of the fried egg." />
  <row Id="6736" PostHistoryTypeId="2" PostId="3700" RevisionGUID="d2e3e72d-8f45-43ef-8be6-2107b91edf6a" CreationDate="2010-07-29T16:13:22.020" UserId="1485" Text="If I grill filet mignon it comes out tender and easy to cut and delicious of course but no matter what other cut of beef I grill it's like eating leather. &#xD;&#xA;&#xD;&#xA;I've read about &quot;salting&quot; the meat for about an hour before I grill and wanted to try that but there were so many choices of meat I still had no idea what to get. All I know for sure is the meat should be about an inch thick to try the salting thing.&#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="6737" PostHistoryTypeId="1" PostId="3700" RevisionGUID="d2e3e72d-8f45-43ef-8be6-2107b91edf6a" CreationDate="2010-07-29T16:13:22.020" UserId="1485" Text="What is a cheap but good cut of beef for grilling?" />
  <row Id="6738" PostHistoryTypeId="3" PostId="3700" RevisionGUID="d2e3e72d-8f45-43ef-8be6-2107b91edf6a" CreationDate="2010-07-29T16:13:22.020" UserId="1485" Text="&lt;grilling&gt;&lt;beef&gt;" />
  <row Id="6742" PostHistoryTypeId="5" PostId="784" RevisionGUID="2d4daf6e-8cba-43ca-bb21-8e1aa2ebea75" CreationDate="2010-07-29T16:14:48.600" UserId="67" Comment="recipe/receipt" Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;* [liquid smoke][2] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="6748" PostHistoryTypeId="2" PostId="3703" RevisionGUID="a82cb151-753f-4488-917d-7048a640092b" CreationDate="2010-07-29T16:50:51.013" UserId="67" Text="(note -- US names for cuts of meat)&#xD;&#xA;&#xD;&#xA;Part of the 'tenderness' of the meat comes in how you cut the meat.  In &quot;London Broil&quot;, you use an slightly tougher cut of meat (I normally use bottom round), grill it, then thinly slice it across the grain before serving.&#xD;&#xA;&#xD;&#xA;You can do the same thing with flank steak, but I find it to be overpriced in the general grocery stores." />
  <row Id="6749" PostHistoryTypeId="5" PostId="784" RevisionGUID="617b191e-45c9-4d55-ba11-6275a1f91f63" CreationDate="2010-07-29T16:53:44.707" UserId="67" Comment="linked to wikipedia on meat cuts." Text="I've noticed in quite a few comments that some terms just aren't the same between British / Australian / Canadian / American dialets.  This is an attempt to keep track of just the terms that differ between dialects, or terms that might exist in some dialects but not others.&#xD;&#xA;&#xD;&#xA;Are there other terms that non-US folks have noticed that they're not sure what it is we're talking about that we need to make sure to explain?&#xD;&#xA;&#xD;&#xA;This is a community wiki, so feel free to edit and clarify or add additional items.  As the comments are getting long, it might be worthwhile to use answers for discussion of specific concepts that we need to clarify.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="6751" PostHistoryTypeId="2" PostId="3704" RevisionGUID="68432aee-a5b2-491f-8cbc-fc43dedc488d" CreationDate="2010-07-29T17:07:30.787" UserId="1443" Text="I've had great results with flank steak.  &#xD;&#xA;&#xD;&#xA;Best to marinate it with a mix of salt, sugar/honey,  vinegar/lemon/lime, spices, and herbs for at least a few hours before grilling.  &#xD;&#xA;&#xD;&#xA;Don't overcook it, of course, that's the quickest way to make it chewy (unless you're going to cook it on low heat for several hours). Then let it rest before eating.  &#xD;&#xA;&#xD;&#xA;For flank steak, it's especially helpful to cut it across the grain.  If you look closely the meat has fibers which run parallel to eachother in only one north-south direction.  Cut *across* this, severing many lines with your slice.  It severs the connective tissues before chewing, doing a lot of the work with the knife rather than your teeth." />
  <row Id="6752" PostHistoryTypeId="5" PostId="3704" RevisionGUID="799d26f9-aa67-42cb-b193-2927de10ea49" CreationDate="2010-07-29T17:21:23.867" UserId="1443" Comment="added 117 characters in body" Text="I've had great results with flank steak.  &#xD;&#xA;&#xD;&#xA;Best to marinate it with a mix of salt, sugar/honey,  vinegar/lemon/lime, water/whiskey/tequila/soda, olive oil, spices, and herbs for at least a few hours before grilling. More salt will help tenderize but can't be left too long at too high concentrations (search &quot;brining&quot;).   &#xD;&#xA;&#xD;&#xA;Don't overcook it, of course, that's the quickest way to make it chewy (unless you're going to cook it on low heat for several hours). Then let it rest before eating.  &#xD;&#xA;&#xD;&#xA;For flank steak, cut it across the grain.  If you look closely the meat has fibers which run parallel to eachother in only one north-south direction.  Cut *across* this, severing many lines with your slice.  It severs the connective tissues before chewing, doing a lot of the work with the knife rather than your teeth." />
  <row Id="6753" PostHistoryTypeId="2" PostId="3705" RevisionGUID="5572d3d3-4100-4c3a-a4c0-dacd8faac57e" CreationDate="2010-07-29T17:22:41.620" UserId="1266" Text="In the UK eggs are sized as, small, medium, large and extra large. &#xD;&#xA;&#xD;&#xA;What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many small eggs could I use in its place?&#xD;&#xA;&#xD;&#xA;I assume that other countries have similar sizing standards, so if we can aggregate non-UK information as well, that'd be a worthwhile addition to the site." />
  <row Id="6754" PostHistoryTypeId="1" PostId="3705" RevisionGUID="5572d3d3-4100-4c3a-a4c0-dacd8faac57e" CreationDate="2010-07-29T17:22:41.620" UserId="1266" Text="Converting between Egg sizes" />
  <row Id="6755" PostHistoryTypeId="3" PostId="3705" RevisionGUID="5572d3d3-4100-4c3a-a4c0-dacd8faac57e" CreationDate="2010-07-29T17:22:41.620" UserId="1266" Text="&lt;eggs&gt;&lt;conversion&gt;" />
  <row Id="6758" PostHistoryTypeId="2" PostId="3707" RevisionGUID="9bca40fc-c9c2-46e3-8742-e72a77dfc894" CreationDate="2010-07-29T17:30:32.090" UserId="211" Text=" 1. Take a cup and fill with water.&#xD;&#xA; 2. Put the cilantro in the cup (as if they were flowers)&#xD;&#xA; 3. Place a ziploc bag over the top of the cilantro and loosely fit it around the top of the cup&#xD;&#xA; 4. Place the cup in the fridge.&#xD;&#xA;&#xD;&#xA;It should last a VERY long time like this.&#xD;&#xA;&#xD;&#xA;I learned this from [Joel][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/19/joel-spolsky" />
  <row Id="6759" PostHistoryTypeId="2" PostId="3708" RevisionGUID="7c523553-c9d8-4758-aace-0a14bb97de5c" CreationDate="2010-07-29T17:43:35.873" UserId="1513" Text="Guancinale is something I've never seen in the UK what can I use as a substitute?&#xD;&#xA;&#xD;&#xA;..Or alternatively is there somewhere I can source this in the UK?&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Note:&lt;/b&gt; I'm thinking of experimenting with a Amatriciana." />
  <row Id="6760" PostHistoryTypeId="1" PostId="3708" RevisionGUID="7c523553-c9d8-4758-aace-0a14bb97de5c" CreationDate="2010-07-29T17:43:35.873" UserId="1513" Text="What can I substitute for Guancinale?" />
  <row Id="6761" PostHistoryTypeId="3" PostId="3708" RevisionGUID="7c523553-c9d8-4758-aace-0a14bb97de5c" CreationDate="2010-07-29T17:43:35.873" UserId="1513" Text="&lt;substitutions&gt;" />
  <row Id="6762" PostHistoryTypeId="2" PostId="3709" RevisionGUID="59789723-369c-4a8b-9dda-b4c65858f37e" CreationDate="2010-07-29T17:50:01.807" UserId="1259" Text="[Wikipedia][1] suggests Pancetta which is another form of cured Italian bacon, usually without smoking. I think the primary thing you are looking for is cured but not smoked, as smoke will add a strong flavor that is completely missing in Guanciale. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Guanciale" />
  <row Id="6763" PostHistoryTypeId="6" PostId="3708" RevisionGUID="9b0d9d7a-3cd8-48ba-8990-a37cafc0ba6b" CreationDate="2010-07-29T17:50:38.543" UserId="1259" Comment="edited tags" Text="&lt;substitutions&gt;&lt;italian-cuisine&gt;" />
  <row Id="6764" PostHistoryTypeId="5" PostId="3708" RevisionGUID="62b5cc95-87fc-481e-bd60-1e8f1aec633a" CreationDate="2010-07-29T17:53:41.893" UserId="1513" Comment="typo " Text="Guanciale is something I've never seen in the UK what can I use as a substitute?&#xD;&#xA;&#xD;&#xA;..Or alternatively is there somewhere I can source this in the UK?&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Note:&lt;/b&gt; I'm thinking of experimenting with a Amatriciana." />
  <row Id="6765" PostHistoryTypeId="4" PostId="3708" RevisionGUID="62b5cc95-87fc-481e-bd60-1e8f1aec633a" CreationDate="2010-07-29T17:53:41.893" UserId="1513" Comment="typo " Text="What can I substitute for Guanciale?" />
  <row Id="6766" PostHistoryTypeId="2" PostId="3710" RevisionGUID="7adc4933-9492-41ec-8712-d0ec18734801" CreationDate="2010-07-29T18:02:14.293" UserId="649" Text="You should be able to get good results with any steak cut: ribeye, porterhouse, strip, sirloin, t-bone.&#xD;&#xA;&#xD;&#xA;If you can't, there is something wrong with your process that needs to be fixed.&#xD;&#xA;&#xD;&#xA;Make sure the steak is all the way thawed.  &#xD;&#xA;Either coat the steak with salt for 1 hour before grilling, or marinate in an acidic liquid (lemon juice, wine, marinade with vinegar).  &#xD;&#xA;Heat the grill very hot, then put the steaks on.  &#xD;&#xA;Use tongs, not fork or knife to manipulate steaks.  &#xD;&#xA;When proper sear lines have developed, rotate the steak 90 degrees.  &#xD;&#xA;When sear lines develop again, flip steaks over.  &#xD;&#xA;When sear lines develop on the second side, [test for doneness by feel][1]. If the steaks aren't done yet (for the thicker cuts), move the steaks to a cooler part of the grill and finish with indirect heat.  &#xD;&#xA;Put steaks on a plate on top of a hot pad and cover with a loose piece of foil and let them sit for 5 minutes. The internal temperature of the steak will go up a few degrees during this time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/" />
  <row Id="6767" PostHistoryTypeId="2" PostId="3711" RevisionGUID="37c2e4b1-03d0-477e-b9f8-030fa2f17e22" CreationDate="2010-07-29T18:06:56.950" UserId="470" Text="For UK -- From [**http://www.egginfo.co.uk/page/eggsizes**][1]:&#xD;&#xA;&#xD;&#xA;![UK Egg Sizes Chart][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;For USA -- From [**http://www.georgiaeggs.org/pages/sizeequivalents.html**][3]:&#xD;&#xA;![USA Egg Sizes Chart][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.egginfo.co.uk/page/eggsizes&#xD;&#xA;  [2]: http://img717.imageshack.us/img717/1012/ukeggsizes.jpg&#xD;&#xA;  [3]: http://www.georgiaeggs.org/pages/sizeequivalents.html&#xD;&#xA;  [4]: http://img186.imageshack.us/img186/6269/usaeggsizes.jpg" />
  <row Id="6768" PostHistoryTypeId="2" PostId="3712" RevisionGUID="d4b48367-f8eb-4a49-93b7-6b3d27fc2d2b" CreationDate="2010-07-29T18:16:06.340" UserId="1443" Text="Along the lines of the avocado ice-cream, but simpler, I like to just scoop out all of the flesh and mash it with a little honey/sugar and/or cream. Chilling optional." />
  <row Id="6769" PostHistoryTypeId="16" PostId="3712" RevisionGUID="d4b48367-f8eb-4a49-93b7-6b3d27fc2d2b" CreationDate="2010-07-29T18:16:06.340" UserId="-1" />
  <row Id="6771" PostHistoryTypeId="5" PostId="3674" RevisionGUID="719c6415-ff8e-4d70-a31c-ac968f1ba283" CreationDate="2010-07-29T18:28:47.423" UserDisplayName="daniel" Comment="responding to a question" Text="The classic way to make a caramel sauce is to cook approx (this is what we use at the restaurant, because sometimes we get distracted and have to run away; it's more forgiving. Use less water if you can concentrate) 4:1 sugar:water until the sugar has taken a golden colour. Remove from heat, whisk in cream and butter until you reach your desired consistency, add a pinch or two of salt, just enough so you can taste it. This will get you a nice caramel sauce, keeps a week or so at room temp.&#xD;&#xA;&#xD;&#xA;Edited to respond to question:&#xD;&#xA;&#xD;&#xA;Honestly, I have no idea what the ideal ratio is. I just do it by feel. There should be a zillion caramel recipes available via google that can be more specific. Offhand I would kind of sort of guess that for three cups sugar I use _roughly_ 3/4c cream and 3tbsp butter. Ish." />
  <row Id="6773" PostHistoryTypeId="2" PostId="3713" RevisionGUID="841300ff-4713-454a-88ea-3b64ee63e9e5" CreationDate="2010-07-29T19:10:05.933" UserId="1266" Text="I've recently cooked Toad in the Hole following [this recipe from TheFoody.com][1]. The first time I used a non-stick metal roasting tray and the second time I used a ceramic dish.&#xD;&#xA;&#xD;&#xA;Both times the batter adhered to the base of the cooking container quite firmly. What can I do / should I be doing to prevent this from happening?&#xD;&#xA;&#xD;&#xA;*Note*: I was using plain sausages, not ones with any unusual flavourings that could release sugars and suchlike whilst being cooked.&#xD;&#xA;&#xD;&#xA;  [1]: http://thefoody.com/meat/toadinthehole.html" />
  <row Id="6774" PostHistoryTypeId="1" PostId="3713" RevisionGUID="841300ff-4713-454a-88ea-3b64ee63e9e5" CreationDate="2010-07-29T19:10:05.933" UserId="1266" Text="Cooking Toad In The Hole - preventing &quot;burn on&quot;" />
  <row Id="6775" PostHistoryTypeId="3" PostId="3713" RevisionGUID="841300ff-4713-454a-88ea-3b64ee63e9e5" CreationDate="2010-07-29T19:10:05.933" UserId="1266" Text="&lt;technique&gt;&lt;sausage&gt;&lt;yorkshire-puddings&gt;&lt;batter&gt;" />
  <row Id="6776" PostHistoryTypeId="5" PostId="2704" RevisionGUID="7d69eba2-2399-4c61-a011-25c602e6deff" CreationDate="2010-07-29T19:24:38.053" UserId="1195" Comment="Added second sentence for completeness." Text="We love to using Baking Soda and water to gently clean cookware. A little bit of hot water seems to work best." />
  <row Id="6777" PostHistoryTypeId="2" PostId="3714" RevisionGUID="efbb8c99-238c-4580-8f39-1994ada0d5e8" CreationDate="2010-07-29T19:30:04.530" UserId="1148" Text="I like Rib Steaks.  &#xD;&#xA;They have a lot more fat, and you have to be careful about flare up, but they cook up really nice.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6778" PostHistoryTypeId="2" PostId="3715" RevisionGUID="91ef7b55-9e80-4f62-bf70-63eba60b0f4a" CreationDate="2010-07-29T19:32:30.593" UserId="1148" Text="You can even put a lump of charcoal on the grill. I like to use a tuna can that's been well washed as a tray for it.  &#xD;&#xA;&#xD;&#xA;Have a bucket of water handy for dousing.&#xD;&#xA;" />
  <row Id="6779" PostHistoryTypeId="2" PostId="3716" RevisionGUID="79eb08f6-93e5-4bfb-a3f5-4ea4b8f3cbae" CreationDate="2010-07-29T19:40:47.517" UserId="1521" Text="I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to make those sorts of dishes without using tomatoes, but while maintaining a similar flavor i.e. not a white sauce flavor.&#xD;&#xA;&#xD;&#xA;Any ideas suggestions?" />
  <row Id="6780" PostHistoryTypeId="1" PostId="3716" RevisionGUID="79eb08f6-93e5-4bfb-a3f5-4ea4b8f3cbae" CreationDate="2010-07-29T19:40:47.517" UserId="1521" Text="What can be used as a substitute for tomato sauce in typical italian dishes?" />
  <row Id="6781" PostHistoryTypeId="3" PostId="3716" RevisionGUID="79eb08f6-93e5-4bfb-a3f5-4ea4b8f3cbae" CreationDate="2010-07-29T19:40:47.517" UserId="1521" Text="&lt;substitutions&gt;&lt;italian-cuisine&gt;" />
  <row Id="6782" PostHistoryTypeId="2" PostId="3717" RevisionGUID="8149273b-aec0-4827-b6d3-cecfe6627dfd" CreationDate="2010-07-29T19:45:49.393" UserId="426" Text="You could use Red Pepper Coulis:&#xD;&#xA;&#xD;&#xA;Roaste red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened.  Cool and remove charred skin.&#xD;&#xA;&#xD;&#xA;Sweat onions and garlic in a little olive oil with salt and pepper until softened.  Add the charred roasted red peppers and some chicken stock.  Simmer until vegetables are very soft and puree with an immersion blender, food processor or regular blender.  Taste and adjust seasoning as necessary.  Thin with additional stock according to consistency desired/needed." />
  <row Id="6783" PostHistoryTypeId="2" PostId="3718" RevisionGUID="72025bf1-2ce7-426c-8f36-592205964011" CreationDate="2010-07-29T19:48:40.320" UserId="60" Text="Great question. I'm not sure there exists anything quite like a tomato, I'd like to hear others though.&#xD;&#xA;&#xD;&#xA;Specifically addressing pizza though, and avoiding white sauce, you can make a very yummy pizza just topping the dough with olive oil, garlic, and mozzarella. You can really go anywhere from this base." />
  <row Id="6784" PostHistoryTypeId="2" PostId="3719" RevisionGUID="d425c49e-e369-4074-8f45-887db9f06a91" CreationDate="2010-07-29T19:48:55.437" UserId="218" Text="I notice Flank steak already made the list, and once I would have agreed, but it's gotten trendy, and with the trendiness, expensive. It's still not fillet-price, but it tends to run in the 7-8 dollar a pound range where I live.&#xD;&#xA;&#xD;&#xA;The steak I like to grill that I find to be tasty, cheap, and available is &lt;a href=&quot;http://en.wikipedia.org/wiki/Skirt_steak&quot;&gt;skirt steak&lt;/a&gt;. Do a light marinade, grill it as lightly as possible, cut across the grain of the meat, serve. &#xD;&#xA;&#xD;&#xA;Your mileage may vary, however. The cheapest cuts are almost always the ones that local cooks don't know what to do with, and if the locals are hounds for the fajita, you're not going to be able to find skirt steak at all.&#xD;&#xA;&#xD;&#xA;My advice is to go to the store with an open mind, and browse the meat counter looking for deals. I came home with 3 pounds of tenderloin tips for less than twenty bucks the other day: if I'd gone out looking to buy such a thing, I'd have been disappointed." />
  <row Id="6785" PostHistoryTypeId="6" PostId="139" RevisionGUID="ae61e790-db1f-445f-941b-a4fe0e38f1eb" CreationDate="2010-07-29T19:59:16.303" UserId="67" Comment="edited tags" Text="&lt;storage-method&gt;&lt;herbs&gt;&lt;cilantro&gt;&lt;parsley&gt;" />
  <row Id="6786" PostHistoryTypeId="10" PostId="3635" RevisionGUID="2ccda7ae-b7c7-47b2-bf4b-9f4a88d9207f" CreationDate="2010-07-29T19:59:41.013" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;}]" />
  <row Id="6787" PostHistoryTypeId="5" PostId="3635" RevisionGUID="e515bd60-b5f1-4f03-8082-f1567e816d6e" CreationDate="2010-07-29T19:59:41.153" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to Store Fresh Herbs](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I like adding cilantro to a few different dishes but within a week there are black slimey things in the bag and I end up tossing most of it. How do I keep it fresh? &#xD;&#xA;&#xD;&#xA;I tried growing it myself but in the hot climate it gets really tall with a few leaves at the top and then dies out. Why can't it be like basil and mint and grow everywhere like a weed!" />
  <row Id="6788" PostHistoryTypeId="2" PostId="3720" RevisionGUID="78ebb81e-f272-44d5-a89a-848f5800b04b" CreationDate="2010-07-29T20:03:17.603" UserId="1478" Text="Salt mills and pepper mills often come in pairs.  I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma.  But there is, to my knowledge, no such thing as a salt corn, at least on the macroscopic level.  So what do I gain by grinding the salt at the table or at the stove instead of just buying the smaller version to begin with?  I understand that there are different kinds of salt, but it seems they ought to be independent of the size of the bits." />
  <row Id="6789" PostHistoryTypeId="1" PostId="3720" RevisionGUID="78ebb81e-f272-44d5-a89a-848f5800b04b" CreationDate="2010-07-29T20:03:17.603" UserId="1478" Text="What is the point of a salt mill?" />
  <row Id="6790" PostHistoryTypeId="3" PostId="3720" RevisionGUID="78ebb81e-f272-44d5-a89a-848f5800b04b" CreationDate="2010-07-29T20:03:17.603" UserId="1478" Text="&lt;salt&gt;" />
  <row Id="6791" PostHistoryTypeId="2" PostId="3721" RevisionGUID="52f1e9ce-91d6-4dfd-9a3e-20b71208e97a" CreationDate="2010-07-29T20:12:13.323" UserId="60" Text="I suspect it's just marketing. I don't think there is much point unless you need to grind rock salt. If you need a fine grained salt, buy table salt or a fine sea salt. If you want coarser grain use a kosher salt or a coarse sea salt.&#xD;&#xA;&#xD;&#xA;I keep my kosher salt in a salt cellar similar to [this one]. When cooking it's convenient to just open and grab a pinch, or dip a measuring spoon in. I don't provide salt shakers at my dinner table for guest use either.&#xD;&#xA;&#xD;&#xA;[this one]: http://www.amazon.com/gp/product/B000PSTGKW?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000PSTGKW" />
  <row Id="6792" PostHistoryTypeId="2" PostId="3722" RevisionGUID="5517c9a3-645d-4e32-9819-6969cd7c2f6d" CreationDate="2010-07-29T20:12:18.347" UserId="1274" Text="Larger crystals absorb less moisture. But may be kinda lumpy for the palate. Also, 'culinary' salts (made by nature, with different trace elements) are naturally larger.&#xD;&#xA;&#xD;&#xA;Can you really taste the difference? I think I can." />
  <row Id="6793" PostHistoryTypeId="2" PostId="3723" RevisionGUID="5e62473b-9147-421b-9b28-13e4e17f5bfd" CreationDate="2010-07-29T20:18:09.033" UserId="1274" Text="Perhaps the container is too large, making for too thin an oil layer?" />
  <row Id="6794" PostHistoryTypeId="2" PostId="3724" RevisionGUID="f5bc0973-0baa-45d8-ba12-f9da74a12319" CreationDate="2010-07-29T20:19:22.010" UserId="1484" Text="You'll use less - it takes more effort to grind salt than it does to simply shake it onto your food." />
  <row Id="6795" PostHistoryTypeId="2" PostId="3725" RevisionGUID="d8abe5ee-6fdb-42dc-b536-2368eebac1bd" CreationDate="2010-07-29T20:22:52.563" UserId="1274" Text="I have certain food allergies myself. While I'd be careful when doing any kind of experimentation, the more processed the food, in general, the less allergic I am. I imagine highly processed ketchup's might be ok. But I'm no medical expert, of course." />
  <row Id="6796" PostHistoryTypeId="2" PostId="3726" RevisionGUID="b9decdc6-2a05-4e7b-9d20-7d216917d19f" CreationDate="2010-07-29T20:24:47.130" UserId="1393" Text="If you are looking for a medium-grained table salt that doesn't need grinding but adds a great flaky texture and a clean flavor, I highly recommend [Maldon][1]. I've tried dozens of others, but I come back to Maldon for 90% of my final seasoning.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/9o9jUi" />
  <row Id="6797" PostHistoryTypeId="2" PostId="3727" RevisionGUID="48a57ada-ad38-4a0e-bae3-4fcb782df85d" CreationDate="2010-07-29T20:44:39.907" UserId="1443" Text="A big component of pizza sauce has nothing to do with tomatoes per se.  Break down the components and consider alternatives.&#xD;&#xA;&#xD;&#xA;Water:  Yup, tomatoes are just wet, so you'll need some liquid.&#xD;&#xA;&#xD;&#xA;Sugar:  Tomatoes are naturally sweet, so you'll need some sugar/honey&#xD;&#xA;&#xD;&#xA;Acidic: This is huge, but easily fudged with vinegar or lemon juice&#xD;&#xA;&#xD;&#xA;Seasonings:  As much onion (powder), garlic (powder), salt, pepper, basil, oregano, parsley as you want&#xD;&#xA;&#xD;&#xA;Depth:  This is the tricky part, that rich, almost smoky quality of cooked tomatoes.  It won't be easy to replace.  Darin's answer probably comes closest with a similarly colored pepper cooked with direct heat.  To expand on that, I think you could venture into other peppers besides just red bell, maybe some mexican low-heat varieties, a little chipotle, perhaps?" />
  <row Id="6798" PostHistoryTypeId="2" PostId="3728" RevisionGUID="b0c61f80-7959-48ce-b791-cef0fbb5f4ac" CreationDate="2010-07-29T20:51:01.327" UserId="1443" Text="I never underestimate the power of a good, long soak (1-3 days) in some hot, soapy water.  It seems to work it's magic slowly, enhanced by a good scrub along the way.  I'd hesitate to use ajax, although baking soda is a nice abrasive." />
  <row Id="6799" PostHistoryTypeId="2" PostId="3729" RevisionGUID="bef34ba7-679a-4845-9360-8d4ef83b380a" CreationDate="2010-07-29T20:56:08.333" UserId="1443" Text="You'll use less.  At least applied at the table, salt is a flavoring which only does it's work at the interface between tongue and food.  You don't need a lot, just enough to coat the surface and facilitate the flavor transport.  Kind of like grating cheese rather than just blanketing a dish with it.  Sometimes less is enough, and smaller flakes of salt would qualify.  Smaller flakes also reduce the risk of oversalting or hitting salty spots in which large crystals of salt haven't broken down." />
  <row Id="6800" PostHistoryTypeId="4" PostId="3688" RevisionGUID="ba332db1-e9bd-4298-8985-48fe50f4def3" CreationDate="2010-07-29T21:00:07.810" UserId="41" Comment="edited title" Text="How much fat does &quot;low fat&quot; cheese have?" />
  <row Id="6801" PostHistoryTypeId="2" PostId="3730" RevisionGUID="4eac2fa4-e753-4d85-9058-d179e84b00cd" CreationDate="2010-07-29T21:00:50.303" UserId="285" Text="I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm glad I made it, but I wish I knew how best to make it &quot;cleaner&quot;. It's not very light-colored now that it's chilled, and I can see some burnt pork solids left it it. What's the best and easiest way to get my lard nice and clear?" />
  <row Id="6802" PostHistoryTypeId="1" PostId="3730" RevisionGUID="4eac2fa4-e753-4d85-9058-d179e84b00cd" CreationDate="2010-07-29T21:00:50.303" UserId="285" Text="Filtering home-rendered lard" />
  <row Id="6803" PostHistoryTypeId="3" PostId="3730" RevisionGUID="4eac2fa4-e753-4d85-9058-d179e84b00cd" CreationDate="2010-07-29T21:00:50.303" UserId="285" Text="&lt;pork&gt;&lt;filtering&gt;" />
  <row Id="6804" PostHistoryTypeId="4" PostId="97" RevisionGUID="ddfeb2b4-f3dd-43bf-93b0-d9640cbeff8c" CreationDate="2010-07-29T21:10:55.880" UserId="60" Comment="Fixing title and removing subjective tag." Text="How can I improve my barbecue sauce recipe?" />
  <row Id="6805" PostHistoryTypeId="6" PostId="97" RevisionGUID="ddfeb2b4-f3dd-43bf-93b0-d9640cbeff8c" CreationDate="2010-07-29T21:10:55.880" UserId="60" Comment="Fixing title and removing subjective tag." Text="&lt;grilling&gt;&lt;sauce&gt;&lt;bbq&gt;&lt;condiments&gt;" />
  <row Id="6806" PostHistoryTypeId="2" PostId="3731" RevisionGUID="36f4555b-6221-45ef-a49b-399fcf36d236" CreationDate="2010-07-29T21:19:44.683" UserId="183" Text="I'm guessing it's the oven.   Here are some ideas:&#xD;&#xA;&#xD;&#xA;* If the dish did not fully cook, it will stick.  Bake until it dries and starts browning. &#xD;&#xA;* The heat distribution in your oven may be uneven.  I have an old oven and my dishes would burn, stick, and undercook until [I started using a few tricks][1] (self citation, beware).  The main idea is to put a shield (an empty baking dish) between the heat source (the bottom of the oven) and the dish you are baking.&#xD;&#xA;* Rub the oil on the baking dish before heating it.&#xD;&#xA;* Line the tin with parchment paper.&#xD;&#xA;* Forget the oil.  Add some of the sausage drippings to the batter for flavor and then grease the tin with shortening.  When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/journal/stop-burning-those-cookies.html&#xD;&#xA;" />
  <row Id="6808" PostHistoryTypeId="2" PostId="3732" RevisionGUID="5c1bb00f-20a8-4cab-8a46-4e1c49872fbf" CreationDate="2010-07-29T21:37:07.377" UserId="557" Text="At Asian grocery stores you can find a variety of *very* fine-mesh sieves and strainers. I have a couple that are fairly broad and shallow, and in my meat-eating and fat-rendering days I used to use those to get the fat pretty &quot;clean&quot;.&#xD;&#xA;&#xD;&#xA;Restaurant supply places sell bigger strainers (generally under the uncomfortable name &quot;China cap&quot;) with very fine mesh, and that might work. Thing is however that you don't necessarily want a lot of volume in the strainer, as the fat has to stay hot and liquid or else you're in trouble.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6809" PostHistoryTypeId="2" PostId="3733" RevisionGUID="21ef1477-a934-4e85-9d87-995d74b0f26c" CreationDate="2010-07-29T21:53:59.887" UserId="1266" Text="I'm considering adding [The Cottage Smallholder][1] to the list, although the site isn't exclusively for recipes. Every recipe I've cooked from there has turned out fantasically, so I can vouch for the quality.&#xD;&#xA;&#xD;&#xA;Given the fact that it's not a &quot;pure&quot; recipe site, what are peoples thoughts on it going in the main list?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cottagesmallholder.com/" />
  <row Id="6810" PostHistoryTypeId="16" PostId="3733" RevisionGUID="21ef1477-a934-4e85-9d87-995d74b0f26c" CreationDate="2010-07-29T21:53:59.887" UserId="-1" />
  <row Id="6811" PostHistoryTypeId="2" PostId="3734" RevisionGUID="6ed55c32-5810-4748-9d9b-0f7d3f885bc7" CreationDate="2010-07-29T21:57:33.957" UserId="1033" Text="Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm not quite sure what to do because it doesn't solidify. " />
  <row Id="6812" PostHistoryTypeId="1" PostId="3734" RevisionGUID="6ed55c32-5810-4748-9d9b-0f7d3f885bc7" CreationDate="2010-07-29T21:57:33.957" UserId="1033" Text="What's the proper way to dispose of used fats &amp; oils?" />
  <row Id="6813" PostHistoryTypeId="3" PostId="3734" RevisionGUID="6ed55c32-5810-4748-9d9b-0f7d3f885bc7" CreationDate="2010-07-29T21:57:33.957" UserId="1033" Text="&lt;oil&gt;" />
  <row Id="6814" PostHistoryTypeId="2" PostId="3735" RevisionGUID="d1d95f68-8c41-4e1e-b16e-188b2360de28" CreationDate="2010-07-29T22:03:55.870" UserId="60" Text="The best way is to compost it. Since it is organic it makes great earthworm food. &#xD;&#xA;&#xD;&#xA;Otherwise, after allowing it to cool you should put it in a small sealed container and throw it out with the trash. You can save empty jars for this purpose. If you produce large amounts of oil you may need to take it directly to your landfill, or possibly ask a local restaurant if you can drop off your oil there.&#xD;&#xA;&#xD;&#xA;I advise against pouring it down the drain. It will clog overtime." />
  <row Id="6815" PostHistoryTypeId="2" PostId="3736" RevisionGUID="ac7b3513-c5b5-4769-830d-dd96f7c116be" CreationDate="2010-07-29T22:04:31.003" UserId="67" Text="**Never** down the drain.  We've had a few incidents in my neighborhood where the sewer pipes were clogged with fat, and a few people's basements flooded with sewage as a result.&#xD;&#xA;&#xD;&#xA;For fats that solidify, let them do so, then pitch them in your regular garbage.  Chill it in the fridge if you need to get it to hargen up.  For ones that don't, I put them into a sealable bottle, and pitch them that way, but it's possible that your area might take it as part of a recycling effort.&#xD;&#xA;&#xD;&#xA;(ours does for motor oil; I've never checked at the drop off site if they take cooking oils or not)." />
  <row Id="6816" PostHistoryTypeId="6" PostId="3734" RevisionGUID="642d4ace-c053-4ad2-96ab-3f59582f750d" CreationDate="2010-07-29T22:06:12.407" UserId="60" Comment="edited tags" Text="&lt;oil&gt;&lt;disposal&gt;" />
  <row Id="6817" PostHistoryTypeId="5" PostId="3731" RevisionGUID="9f7a25ce-64cc-4e52-a784-c15b7ccb7789" CreationDate="2010-07-29T22:16:33.690" UserId="183" Comment="tin-&gt;baking dish" Text="I'm guessing it's the oven.   Here are some ideas:&#xD;&#xA;&#xD;&#xA;* If the dish did not fully cook, it will stick.  Bake until it dries and starts browning. &#xD;&#xA;* The heat distribution in your oven may be uneven.  I have an old oven and my dishes would burn, stick, and undercook until [I started using a few tricks][1] (self citation, beware).  The main idea is to put a shield (an empty baking dish) between the heat source (the bottom of the oven) and the dish you are baking.&#xD;&#xA;* Rub the oil on the baking dish before heating it.&#xD;&#xA;* Line the baking dish with parchment paper.&#xD;&#xA;* Forget the oil.  Add some of the sausage drippings to the batter for flavor and then grease the baking dish with shortening.  When you add the batter to the baking dish, the shortening will not be displaced by the batter and help prevent the sticking.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/journal/stop-burning-those-cookies.html&#xD;&#xA;" />
  <row Id="6818" PostHistoryTypeId="5" PostId="3735" RevisionGUID="e8867937-8ba1-4826-826a-a606cd4a3fc4" CreationDate="2010-07-29T23:13:04.947" UserId="60" Comment="added 262 characters in body" Text="The best way is to compost it. Since it is organic it makes great earthworm food. &#xD;&#xA;&#xD;&#xA;Otherwise, after allowing it to cool you should put it in a small sealed container and throw it out with the trash. You can save empty jars for this purpose. If you produce large amounts of oil you may need to take it directly to your landfill, or possibly ask a local restaurant if you can drop off your oil there.&#xD;&#xA;&#xD;&#xA;I advise against pouring it down the drain. It will clog overtime.&#xD;&#xA;&#xD;&#xA;**Update** - This hasn't been suggested yet, but you can reuse most oil several times. Deep-frying oil can be filtered and reused 3-4 times (more depending on the quality and your comfort). Bacon fat can also be filtered and then stored in your refrigerator." />
  <row Id="6819" PostHistoryTypeId="2" PostId="3737" RevisionGUID="e738a121-57be-4d6b-b5b4-1d6f897bb3b9" CreationDate="2010-07-29T23:23:49.983" UserId="403" Text="The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots without tops), so I've never really thought about cooking with them before. Today, however, I bought some carrots with fresh, green tops, and it seems a shame to waste them. Can I safely cook with them, and if so, how?" />
  <row Id="6820" PostHistoryTypeId="1" PostId="3737" RevisionGUID="e738a121-57be-4d6b-b5b4-1d6f897bb3b9" CreationDate="2010-07-29T23:23:49.983" UserId="403" Text="Are there culinary applications for carrot tops/greens?" />
  <row Id="6821" PostHistoryTypeId="3" PostId="3737" RevisionGUID="e738a121-57be-4d6b-b5b4-1d6f897bb3b9" CreationDate="2010-07-29T23:23:49.983" UserId="403" Text="&lt;ingredients&gt;&lt;vegetables&gt;&lt;carrot&gt;" />
  <row Id="6822" PostHistoryTypeId="2" PostId="3738" RevisionGUID="be5bce8e-87a4-4c33-9d1d-ec705a7039b0" CreationDate="2010-07-29T23:24:29.080" UserId="1487" Text="This is a bit of a stretch. Surface area. &#xD;&#xA;&#xD;&#xA;If you are buying the sea salts that have large crystals you can just sprinkle them over the food. However, grinding them adds surface area to the salt and enhances flavor more effectively. &#xD;&#xA;&#xD;&#xA;You don't have this surface area problem with finely ground table salt. You can tell the difference between &quot;normal&quot; finely ground table salt and many salt packets at take-out restaurants that are very finely ground. Again, surface area.&#xD;&#xA;&#xD;&#xA;Anyone agree?" />
  <row Id="6824" PostHistoryTypeId="2" PostId="3739" RevisionGUID="8f8c30f6-1c4b-418c-980c-5948511ef8fd" CreationDate="2010-07-29T23:31:27.070" UserId="60" Text="I've never had them, but they are indeed edible. Due to the high amount of potassium in them they can be bitter. The [World Carrot Museum][1] (lol) even has [an entire page for carrot greens][2], including several recipes.&#xD;&#xA;&#xD;&#xA;Excerpt:&#xD;&#xA;&#xD;&#xA;&gt; They ARE edible and are highly nutritive, rich in protein, minerals and vitamins. The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below.  The tops are antiseptic and can be juiced and used as a mouthwash.&#xD;&#xA;&#xD;&#xA;&gt; However, it is edible, so you may mix some in with a mixed lettuce salad. You may also use it for garnish. Combine your common sense and your creative skills, and invent something! That's what makes cooking fun. It is a form of art.  Carrot greens are high in vitamin K, which is lacking in the carrot itself.&#xD;&#xA;&#xD;&#xA;&gt;Carrot tops are an outstanding source of chlorophyll, the green pigment that studies have shown to combat the growth of tumours. Chlorophyll contains cleansing properties that purify the blood, lymph nodes, and adrenal glands. Scientists have been unable to synthesize chlorophyll in the laboratory, but green plant foods contain sufficient quantities to protect the human body.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.carrotmuseum.co.uk/&#xD;&#xA;[2]: http://www.carrotmuseum.co.uk/carrotops.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6825" PostHistoryTypeId="2" PostId="3740" RevisionGUID="fb0642c6-96af-4b67-9709-6d16b7d404db" CreationDate="2010-07-29T23:54:15.267" UserId="1471" Text="You can always pour old oil back into the empty oil bottle (or any bottle or jar) and throw it in the regular trash." />
  <row Id="6826" PostHistoryTypeId="2" PostId="3741" RevisionGUID="35d861a9-f18d-451a-b206-db0bf9621b84" CreationDate="2010-07-30T00:03:17.497" UserId="203" Text="Some grinders have an adjustable size output.&#xD;&#xA;&#xD;&#xA;I was given a pair of pepper and salt grinders.&#xD;&#xA;&#xD;&#xA;I initially thought, hmm, isn't the salt usually not a grinder.&#xD;&#xA;&#xD;&#xA;The one I have does make sense though, because its grinding size can be adjusted (there is a little knob in the middle of the grinder that tightens or loosens the area in which the crystals come out.&#xD;&#xA;&#xD;&#xA;So the container is full of larger sized sea salt, larger then you would ever sprinkle over any dish, almost like little rock candy (in appearance, not taste of course) and depending on what I am doing with it, I can control the size.&#xD;&#xA;&#xD;&#xA;Normally I just use my box of Kosher salt, but at least I have the option of various sized sea salt without having to keep a bunch of different containers of it." />
  <row Id="6827" PostHistoryTypeId="5" PostId="3727" RevisionGUID="2b3a2554-dd2b-4bb0-90e0-8f817f3784f1" CreationDate="2010-07-30T00:11:55.467" UserId="1443" Comment="deleted 2 characters in body" Text="A big component of pizza sauce has nothing to do with tomatoes per se.  Break down the components and consider alternatives.&#xD;&#xA;&#xD;&#xA;Water:  Yup, tomatoes are just wet, so you'll need some liquid.&#xD;&#xA;&#xD;&#xA;Sugar:  Tomatoes are naturally sweet, so you'll need some sugar/honey&#xD;&#xA;&#xD;&#xA;Acid: This is huge, but easily fudged with vinegar or lemon juice&#xD;&#xA;&#xD;&#xA;Seasonings:  As much onion (powder), garlic (powder), salt, pepper, basil, oregano, parsley as you want&#xD;&#xA;&#xD;&#xA;Depth:  This is the tricky part, that rich, almost smoky quality of cooked tomatoes.  It won't be easy to replace.  Darin's answer probably comes closest with a similarly colored pepper cooked with direct heat.  To expand on that, I think you could venture into other peppers besides just red bell, maybe some mexican low-heat varieties, a little chipotle, perhaps?" />
  <row Id="6828" PostHistoryTypeId="5" PostId="3735" RevisionGUID="ea0d45ab-911a-4871-b3d7-3a4c81e8e15b" CreationDate="2010-07-30T00:43:31.940" UserId="60" Comment="added 78 characters in body" Text="The best way is to compost it. Since it is organic it makes great earthworm food. &#xD;&#xA;&#xD;&#xA;Otherwise, after allowing it to cool you should put it in a small sealed container and throw it out with the trash. You can save empty jars for this purpose. If you produce large amounts of oil you may need to take it directly to your landfill, or possibly ask a local restaurant if you can drop off your oil there.&#xD;&#xA;&#xD;&#xA;I advise against pouring it down the drain. It will clog overtime.&#xD;&#xA;&#xD;&#xA;**Update** - This hasn't been suggested yet, but you can reuse most oil several times. Deep-frying oil can be filtered and reused 3-4 times (more depending on the quality and your comfort). Bacon fat can also be filtered and then stored in your refrigerator.&#xD;&#xA;&#xD;&#xA;See also: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse" />
  <row Id="6829" PostHistoryTypeId="2" PostId="3742" RevisionGUID="7a705330-eae0-4a07-947c-face61f6c341" CreationDate="2010-07-30T01:15:20.230" UserId="1319" Text="Unless you are very lucky, it is almost impossible to find ripe avocados at the store. I buy 4-5 at a time and let them ripen on the kitchen counter. &#xD;&#xA;&#xD;&#xA;When they are ripe, I store them in a zip-lock bag in the salad drawer of the refrigerator. They will keep for 1-2 weeks, but continue to ripen slowly. Eventually, they will go &quot;bad&quot;." />
  <row Id="6830" PostHistoryTypeId="2" PostId="3743" RevisionGUID="6af0e8a6-fd46-4299-beac-e9c1893d089e" CreationDate="2010-07-30T01:29:41.567" UserId="624" Text="Unless you fry very often, you can store the twice/thrice/whatever used oil and use to saute or as an ingredient in cakes and breads that call for oil. You need to keep track a bit, since you don't want to put the oil used to fry shrimp into cookies, but it might work well to saute onions for shrimp tiki masala.&#xD;&#xA;&#xD;&#xA;Bacon grease can likewise be reused. Its my personal favorite for frying onions used in heavy curries from northern India and hearty meat dishes like stews. Simply dump into an old can or a pyrex container, cover in cling film or foil, and store in the fridge for a week or two (it can pick up odors, so not too long), or freeze in cubes for future cooking (would probably keep a year or so).&#xD;&#xA;&#xD;&#xA;Other fats can be put to good use: chicken fat is used as a condiment in Central European Jewish food, for instance.&#xD;&#xA;&#xD;&#xA;If you do fry a lot, you can save the used oil and make biodiesel. The process if fairly simple if you have a few days to let the product sit. Google will find instructions.&#xD;&#xA;" />
  <row Id="6832" PostHistoryTypeId="2" PostId="3744" RevisionGUID="d7bd69c1-0b63-4510-aceb-e63f1c5ec513" CreationDate="2010-07-30T01:55:37.747" UserId="218" Text="I like hobodave's answer, but I'll put my .02 bucks on a negative answer: I tend to throw cooking debris in the stock pot. Onion skins, garlic peels, anything I might otherwise throw away. It's stock, right? Stock and stuffing exist to make use of leftovers.&#xD;&#xA;&#xD;&#xA;But don't do this with carrot tops, it'll make your stock taste wonky. Had to make thanksgiving gravy with store broth that year. Blech." />
  <row Id="6833" PostHistoryTypeId="2" PostId="3745" RevisionGUID="99e73dc8-e750-4a5a-9eb4-8cf70d19cd42" CreationDate="2010-07-30T02:05:59.563" UserId="177" Text="I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?" />
  <row Id="6834" PostHistoryTypeId="1" PostId="3745" RevisionGUID="99e73dc8-e750-4a5a-9eb4-8cf70d19cd42" CreationDate="2010-07-30T02:05:59.563" UserId="177" Text="Is there a good, clean way to pit black olives?" />
  <row Id="6835" PostHistoryTypeId="3" PostId="3745" RevisionGUID="99e73dc8-e750-4a5a-9eb4-8cf70d19cd42" CreationDate="2010-07-30T02:05:59.563" UserId="177" Text="&lt;olive&gt;" />
  <row Id="6840" PostHistoryTypeId="2" PostId="3747" RevisionGUID="cfe91cd1-42aa-4234-9a15-54bed7be4242" CreationDate="2010-07-30T02:20:38.233" UserId="177" Text="I recently had a grease fire (the pan caught on fire from a little fat that spilled over the skillet - is there a safe, quick way to put out a fire like this?" />
  <row Id="6841" PostHistoryTypeId="1" PostId="3747" RevisionGUID="cfe91cd1-42aa-4234-9a15-54bed7be4242" CreationDate="2010-07-30T02:20:38.233" UserId="177" Text="How do you put out a grease fire?" />
  <row Id="6842" PostHistoryTypeId="3" PostId="3747" RevisionGUID="cfe91cd1-42aa-4234-9a15-54bed7be4242" CreationDate="2010-07-30T02:20:38.233" UserId="177" Text="&lt;food-safety&gt;" />
  <row Id="6843" PostHistoryTypeId="2" PostId="3748" RevisionGUID="77a1e472-bed9-475a-88f9-0f411f8fbcf6" CreationDate="2010-07-30T02:23:44.963" UserId="438" Text="You have to suffocate it.  Turn off the burner (obviously),  Find a tight fitting pan lid and put it over the flame tightly.  If it's on the stove and not in a pan, you can still use a pan lid to suffocate it, you just might have to get a little creative about how you cover it.  Fire extinguishers will work as well if it's too big to fit under a pan lid.  If you don't have a fire extinguisher and it's that big... call 911 (or your location's equivalent), you're in trouble." />
  <row Id="6844" PostHistoryTypeId="5" PostId="3748" RevisionGUID="c530ddb5-bff1-4714-9704-119638e0fdc1" CreationDate="2010-07-30T02:28:49.023" UserId="438" Comment="added 140 characters in body" Text="You have to suffocate it.  Turn off the burner (obviously),  Find a tight fitting pan lid and put it over the flame tightly.  If it's on the stove and not in a pan, you can still use a pan lid to suffocate it, you just might have to get a little creative about how you cover it.  A pan, wok or any sturdy, non-flammable cover would work as well.  Anything that can cut off their air supply.&#xD;&#xA;&#xD;&#xA;Fire extinguishers will work as well if it's too big to fit under a pan lid, pan or other handy cover.  If you don't have a fire extinguisher and it's that big... call 911 (or your location's equivalent), you're in trouble." />
  <row Id="6845" PostHistoryTypeId="2" PostId="3749" RevisionGUID="8752abde-4efa-4677-b742-2dc5b0af0d9f" CreationDate="2010-07-30T02:29:12.097" UserId="1528" Text="Daniel is right. Suffocate the fire. DO NOT DO NOT DO NOT attempt to pour water on it. The water will superheat and create a huge fireball of vaporized grease and steam. People have been seriously [injured][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=JOvdlVEN6wY" />
  <row Id="6846" PostHistoryTypeId="2" PostId="3750" RevisionGUID="7462b000-1fa8-4fc5-8c16-a5939585d526" CreationDate="2010-07-30T02:34:00.523" UserId="1415" Text="i've heard that cherry pitters work. (like this one: http://tinyurl.com/37rzuab)" />
  <row Id="6851" PostHistoryTypeId="5" PostId="3540" RevisionGUID="06c2c325-a649-45ba-862f-57388b645e6d" CreationDate="2010-07-30T02:44:42.230" UserId="1469" Comment="The consensus was that my original question was too general" Text="I had an unbelievably good tofu steak in a restaurant in Tokyo many years ago.  I have never been able to reproduce it.&#xD;&#xA;&#xD;&#xA;It tasted uncannily like a beef steak.&#xD;&#xA;&#xD;&#xA;What sauce / spices could I use to mimic the steak flavour?" />
  <row Id="6852" PostHistoryTypeId="4" PostId="3540" RevisionGUID="06c2c325-a649-45ba-862f-57388b645e6d" CreationDate="2010-07-30T02:44:42.230" UserId="1469" Comment="The consensus was that my original question was too general" Text="What sauce / spices can make a tofu steak taste like a beef steak" />
  <row Id="6853" PostHistoryTypeId="2" PostId="3753" RevisionGUID="6f8e1f80-05be-45c6-ae67-2dea2f269ac8" CreationDate="2010-07-30T02:44:49.920" UserId="20" Text="Steps to put out a grease fire&#xD;&#xA;&#xD;&#xA; 1. Turn off source of heat (burner / element)&#xD;&#xA; 2. Do NOT pour water on it&#xD;&#xA; 3. let me say that again, Do NOT pour water on it&#xD;&#xA; 4. Attempt to remove all oxygen from the flame. You can cover with another pot, or baking pan&#xD;&#xA; 5. If you can't cover it, dump baking soda on it. (lots of it)&#xD;&#xA; 6. Secret step number 6, if all else fails, use a fire extinguisher" />
  <row Id="6854" PostHistoryTypeId="2" PostId="3754" RevisionGUID="83cf928e-261b-430b-8d4d-3f09924db07d" CreationDate="2010-07-30T02:47:18.230" UserId="218" Text="I like the &lt;a href=&quot;http://dsc.discovery.com/videos/mythbusters-greased-lightning/&quot;&gt;Mythbusters version&lt;/a&gt; of why you shouldn't do this better. (First 20 seconds of the video, for scary firey plume montage)&#xD;&#xA;&#xD;&#xA;When you add water, it flashes instantly to steam and blows molten oil high into the air, where, suddenly in an O2 rich environment, it bursts into flame. Impressive, and something you never want to happen in your kitchen.&#xD;&#xA;&#xD;&#xA;Buy yourself a high quality fire extinguisher, and learn how to turn off the electricity/gas at the source. You can try to smother it, but honestly I don't recommend it if it's anything to really worry about. Oil in a pan isn't going to burn *that* high. Oil accidentally knocked on the floor is going to burn your whole house.&#xD;&#xA;&#xD;&#xA;Turn off the heat source, and wait until the flames subside. Do not move the pan. Do not put anything on or near it that may burn. Do not do anything that might splash oil out of the pan. When the oil is hot enough to burn, you don't want it out of the pan under ANY circumstances...It will IMMEDIATELY burst into flame.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6855" PostHistoryTypeId="2" PostId="3755" RevisionGUID="3844b479-7842-4e95-90de-92a3ccf6f513" CreationDate="2010-07-30T02:48:29.040" UserId="910" Text="Since *cheap* ketchups are generally made of apple puree, vinegar\acid, sugar, salt (plus thickeners and spices and preservatives), I'd try to create &quot;tomato&quot; sauce of your own from apples and capsicums. You can also add some powdered paprika for red colour. Herbs, garlic, salt, pepper, sugar, vinegar as well:)" />
  <row Id="6857" PostHistoryTypeId="5" PostId="3748" RevisionGUID="a2b783d6-3987-44a1-afb4-da312bb70f18" CreationDate="2010-07-30T02:55:22.253" UserId="438" Comment="added 25 characters in body" Text="**Do not use water.**&#xD;&#xA;&#xD;&#xA;You have to suffocate it.  Turn off the burner (obviously),  Find a tight fitting pan lid and put it over the flame tightly.  If it's on the stove and not in a pan, you can still use a pan lid to suffocate it, you just might have to get a little creative about how you cover it.  A pan, wok or any sturdy, non-flammable cover would work as well.  Anything that can cut off their air supply.&#xD;&#xA;&#xD;&#xA;Fire extinguishers will work as well if it's too big to fit under a pan lid, pan or other handy cover.  If you don't have a fire extinguisher and it's that big... call 911 (or your location's equivalent), you're in trouble." />
  <row Id="6859" PostHistoryTypeId="2" PostId="3757" RevisionGUID="4dd8bff8-2ac5-420a-87e6-68930a6b7ad0" CreationDate="2010-07-30T03:24:00.787" UserId="839" Text="What can I substitute for oil in brownies and still get fudgy brownies? I've tried yogurt and sour cream (individually) and only replacing half the oil with one of those, but the brownies always end up cakey. Should I just give up and accept that brownies are not a health food, or are there other ways to use less oil? " />
  <row Id="6860" PostHistoryTypeId="1" PostId="3757" RevisionGUID="4dd8bff8-2ac5-420a-87e6-68930a6b7ad0" CreationDate="2010-07-30T03:24:00.787" UserId="839" Text="Is it possible to make fudgy brownies without oil? " />
  <row Id="6861" PostHistoryTypeId="3" PostId="3757" RevisionGUID="4dd8bff8-2ac5-420a-87e6-68930a6b7ad0" CreationDate="2010-07-30T03:24:00.787" UserId="839" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;brownies&gt;" />
  <row Id="6864" PostHistoryTypeId="2" PostId="3760" RevisionGUID="1ade8364-eb33-42ac-8eb4-2db72abd3f55" CreationDate="2010-07-30T03:31:35.767" UserId="177" Text="What is the difference between the Grades?" />
  <row Id="6865" PostHistoryTypeId="1" PostId="3760" RevisionGUID="1ade8364-eb33-42ac-8eb4-2db72abd3f55" CreationDate="2010-07-30T03:31:35.767" UserId="177" Text="What is the difference between the Grades of Maple Syrup?" />
  <row Id="6866" PostHistoryTypeId="3" PostId="3760" RevisionGUID="1ade8364-eb33-42ac-8eb4-2db72abd3f55" CreationDate="2010-07-30T03:31:35.767" UserId="177" Text="&lt;syrup&gt;&lt;maple&gt;" />
  <row Id="6867" PostHistoryTypeId="2" PostId="3761" RevisionGUID="27cb4d62-6b3a-41c6-b023-44f404b452bf" CreationDate="2010-07-30T03:33:04.860" UserId="649" Text="BROWNIES ARE NOT HEALTH FOOD!!!! The very idea is sacrilegious.&#xD;&#xA;&#xD;&#xA;You can substitute melted butter quite successfully for taste and texture, though make sure to adjust the salt if it's salted butter." />
  <row Id="6868" PostHistoryTypeId="2" PostId="3762" RevisionGUID="7c380983-a1eb-49fc-ba52-32567cfd7489" CreationDate="2010-07-30T03:33:56.687" UserId="177" Text="Can I substitute one for the other in baking recipes?" />
  <row Id="6869" PostHistoryTypeId="1" PostId="3762" RevisionGUID="7c380983-a1eb-49fc-ba52-32567cfd7489" CreationDate="2010-07-30T03:33:56.687" UserId="177" Text="Can I substitute Molasses for Honey in  Baking Recipes?" />
  <row Id="6870" PostHistoryTypeId="3" PostId="3762" RevisionGUID="7c380983-a1eb-49fc-ba52-32567cfd7489" CreationDate="2010-07-30T03:33:56.687" UserId="177" Text="&lt;honey&gt;" />
  <row Id="6872" PostHistoryTypeId="5" PostId="3717" RevisionGUID="ab8bc11c-a316-4bf0-90d5-ade06e87bced" CreationDate="2010-07-30T03:47:27.790" UserId="426" Comment="added 69 characters in body" Text="You could use Red Pepper Coulis:&#xD;&#xA;&#xD;&#xA;Roaste red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened.  Cool and remove charred skin.&#xD;&#xA;&#xD;&#xA;Sweat onions and garlic in a little olive oil with salt and pepper until softened.  Add the charred roasted red peppers and some chicken stock.  Simmer until vegetables are very soft and puree with an immersion blender, food processor or regular blender.  Taste and adjust seasoning as necessary.  Thin with additional stock according to consistency desired/needed.&#xD;&#xA;&#xD;&#xA;Add basil, oregano, Italian seasoning blend to season as desired." />
  <row Id="6873" PostHistoryTypeId="2" PostId="3764" RevisionGUID="a6f273af-83bd-4520-a167-06a212134444" CreationDate="2010-07-30T03:50:40.240" UserId="426" Text="Yes, you can substitute molasses for honey.  They're going to function essentially the same measure for measure since they are both syrups.  &#xD;&#xA;&#xD;&#xA;Keep in mind however there will be a difference in flavor (not necessarily bad, just different...which would be the case for one honey over another...different tastes).  " />
  <row Id="6874" PostHistoryTypeId="2" PostId="3765" RevisionGUID="d36f3cfd-309b-41ed-95ed-a38c31331bcc" CreationDate="2010-07-30T04:01:58.470" UserId="426" Text="The [grades of Maple syrup][1] indicate depth of flavor and amount of light transmittance.  Grade A is the lighter with Grade B being darker.  The letters are just a means of indicating variance of flavor/color, not a judge of quality.  Lighter grades are usually used on pancakes, waffles, etc. while Grade B is best as an ingredient in cooking/baking due to the deeper flavor.  I prefer Grade B myself but it is generally not widely available outside of New England without purchasing via mail order.  Trader Joe's markets usually carry it however.&#xD;&#xA;&#xD;&#xA;Lighter syrups are usually the result of earlier harvested saps and the darker ones are from later harvest.  Time of season and changes within the trees is what will determine the color/flavor, not the boiling process.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.coombsfamilyfarms.com/the-craft-of-sugaring/saps-running/how-is-maple-syrup-graded/" />
  <row Id="6875" PostHistoryTypeId="2" PostId="3766" RevisionGUID="00ee4288-1409-4172-b974-e99149c8a17e" CreationDate="2010-07-30T04:08:17.593" UserId="649" Text="Yes. You can also substitute 1 cup molasses with 3/4 cup packed brown sugar + 1/4 water, or 1 cup pure maple syrup, or 1 cup dark corn syrup." />
  <row Id="6876" PostHistoryTypeId="2" PostId="3767" RevisionGUID="6cb34395-cef1-4294-9a24-91e80e3c57a5" CreationDate="2010-07-30T04:19:14.477" UserId="688" Text="I make brownies by melting 250g of butter and 200g of couverture chocolate together in a saucepan over low heat. I think this is what makes them very moist and &quot;fudgey.&quot;&#xD;&#xA;&#xD;&#xA;I agree with the others who have commented - brownies are not a health food. Even if you could substitute the butter for oil to get the texture you desired, they still contain too much chocolate and sugar to be classified as a health food." />
  <row Id="6877" PostHistoryTypeId="2" PostId="3768" RevisionGUID="c50b7d1d-97d4-4392-a94d-61ceb0c2817e" CreationDate="2010-07-30T04:26:41.150" UserId="426" Text="If you have a recipe that already produces a dense fudgy brownie and you're looking to do it without oil, you're just out of luck.  &#xD;&#xA;&#xD;&#xA;If you're looking to produce a dense fudgy brownie and wondered if, while you were at it, you might cut back on the oil...NO, but here are some suggestions for making a cakey brownie more dense and &quot;fudgey&quot;:&#xD;&#xA;&#xD;&#xA;1.  Follow Tim's advice above on using butter instead of oil.  It's not doing anything as far as calories but it will produce better flavor vs. a neutral oil.  However, particularly if you're planning to put nuts in them, you could replace a portion of the vegetable oil with walnut or hazelnut oil for enhanced nutty flavor.&#xD;&#xA;&#xD;&#xA;2.  Replace half of the whole eggs with egg yolks.  Cakiness in brownies is partly due to the use of whole eggs.  Egg whites have a drying effect on baked goods.  In converting a brownie recipe I did, I used 2 egg yolks for each whole egg.  &#xD;&#xA;&#xD;&#xA;3.  Replace part of the granulated sugar with corn syrup. They hygroscopic nature(ability to absorb moisture and retain it) of the corn syrup will create a more dense moist result.  I think I replaced about half the sugar with corn syrup.  The added moisture of the corn syrup will help to off-set the loss of moisture from removing the egg whites.&#xD;&#xA;&#xD;&#xA;Method/Technique:&#xD;&#xA;&#xD;&#xA;Heat chocolate, butter, cocoa powder over a hot water bath until chocolate is melted.  Stir to blend to a smooth consistency.  Set aside to cool slightly.&#xD;&#xA;&#xD;&#xA;Beat egg yolks/whole egg with sugar and corn syrup until thick, light in color, and mixture forms a &quot;ribbon&quot;.  &#xD;&#xA;&#xD;&#xA;Combine dry ingredients and make a well in the center.&#xD;&#xA;&#xD;&#xA;Temper chocolate into egg/sugar mixture.  Mix to blend well.  Add to dry ingredients and fold together just until moistened.  Pour into greased pan and bake until set." />
  <row Id="6878" PostHistoryTypeId="2" PostId="3769" RevisionGUID="c28c1a07-0a95-4d3e-9049-ef301ab4d77c" CreationDate="2010-07-30T04:32:55.870" UserId="426" Text="Two Options which work for both olives and cherries:&#xD;&#xA;&#xD;&#xA;1.  Use a drinking straw and push through one end until you hit the pit and keep pushing until the pit comes out.&#xD;&#xA;&#xD;&#xA;2.  Use a large paper clip partially opened so that the end can be used for inserting and pushing the pit through.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6879" PostHistoryTypeId="2" PostId="3770" RevisionGUID="9c284ab1-08f4-40ab-a955-79c927d9a697" CreationDate="2010-07-30T04:35:25.183" UserId="183" Text="The grades reflect how much light can get through some standard quantity of maple.  The darker maple syrups tend to have a stronger maple flavor and tend to be harvested later in the season.  The collected sap needs to be concentrated and purified to make the syrup, which is traditionally done by boiling and skimming off impurities.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The light intensity measurement is done with green light (560nm).  In the table USDA is the United States Department of Agriculture and CFIA is the Canadian Food Inspection Agency" />
  <row Id="6880" PostHistoryTypeId="5" PostId="3770" RevisionGUID="11a7be43-648d-46f8-b46b-9357a69a7695" CreationDate="2010-07-30T04:41:42.100" UserId="183" Comment="added the table" Text="The grades reflect how much light can get through some standard quantity of maple.  The darker maple syrups tend to have a stronger maple flavor and tend to be harvested later in the season.  The collected sap needs to be concentrated and purified to make the syrup, which is traditionally done by boiling and skimming off impurities.&#xD;&#xA;&#xD;&#xA;The USDA (United States Department of Agriculture) and the CFIA (Canadian Food Inspection Agency) have similar grades for maple syrups:&#xD;&#xA;&#xD;&#xA;![maple grades] (http://www.flavoralchemy.com/storage/zx/mapleTypes.png)&#xD;&#xA;&#xD;&#xA;Only the green light (560nm) intensity is measured.  " />
  <row Id="6881" PostHistoryTypeId="2" PostId="3771" RevisionGUID="e011e9ee-b925-4417-a1c8-dfaca1dbb612" CreationDate="2010-07-30T04:50:03.917" UserId="438" Text="I like [Taste Spotting][1].  It's a visual potluck that links to food blogs.&#xD;&#xA;&#xD;&#xA;And I'd like to be able to make a shameless plug for [Fridge to Food][2], but it's still in alpha.  It's a site I'm working on that takes the visual potluck idea from Taste Spotting, combines it with the voting and reputation system of the StackExchange model and makes it applicable to recipes.  It also has an ingredient-based search.  &#xD;&#xA;&#xD;&#xA;Hopefully after this weekend I can take it to open beta.  If not this weekend, then by next. It's really close to being basic feature-complete. Then I can make a shameless plug for it :D &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tastespotting.com&#xD;&#xA;  [2]: http://www.fridgetofood.com" />
  <row Id="6882" PostHistoryTypeId="16" PostId="3771" RevisionGUID="e011e9ee-b925-4417-a1c8-dfaca1dbb612" CreationDate="2010-07-30T04:50:03.917" UserId="-1" />
  <row Id="6883" PostHistoryTypeId="2" PostId="3772" RevisionGUID="b9088d75-10cc-4665-ae9e-c42d6f822dcc" CreationDate="2010-07-30T04:52:06.427" UserId="1497" Text="I'm interested to know the proper way to cut a chicken into pieces using a clever, without cutting around the bone.&#xD;&#xA;&#xD;&#xA;When I go to Chinese restaurants, they often serve chicken neatly cut with a clever into pieces including the bone.  However, when I search for videos about carving chickens, they all say the same thing:&#xD;&#xA;&#xD;&#xA;    Cut off the drumstick&#xD;&#xA;    Cut up the middle of the breast bone, pull the breast off and slice it into pieces.&#xD;&#xA;    Cut off the wing&#xD;&#xA;&#xD;&#xA;I'd like to know how to cut it, using a clever, with the bones in tact.  Thanks everyone, and any advice will be greatly appreciated!&#xD;&#xA;" />
  <row Id="6884" PostHistoryTypeId="1" PostId="3772" RevisionGUID="b9088d75-10cc-4665-ae9e-c42d6f822dcc" CreationDate="2010-07-30T04:52:06.427" UserId="1497" Text="How to cut a chicken, including the bones, with a clever?" />
  <row Id="6885" PostHistoryTypeId="3" PostId="3772" RevisionGUID="b9088d75-10cc-4665-ae9e-c42d6f822dcc" CreationDate="2010-07-30T04:52:06.427" UserId="1497" Text="&lt;chicken&gt;&lt;cutting&gt;" />
  <row Id="6886" PostHistoryTypeId="4" PostId="3772" RevisionGUID="9ddfc02c-c44b-4ce6-b60f-276186aac116" CreationDate="2010-07-30T04:57:46.370" UserId="1497" Comment="Clarified in the title that it is a cooked chicken." Text="How to cut a cooked chicken, including the bones, with a clever?" />
  <row Id="6887" PostHistoryTypeId="5" PostId="3772" RevisionGUID="a55827ce-798a-46f3-8720-8b6c15a91d01" CreationDate="2010-07-30T04:59:42.187" UserId="41" Comment="added 3 characters in body; edited title" Text="I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone.&#xD;&#xA;&#xD;&#xA;When I go to Chinese restaurants, they often serve chicken neatly cut with a cleaver into pieces including the bone.  However, when I search for videos about carving chickens, they all say the same thing:&#xD;&#xA;&#xD;&#xA;    Cut off the drumstick&#xD;&#xA;    Cut up the middle of the breast bone, pull the breast off and slice it into pieces.&#xD;&#xA;    Cut off the wing&#xD;&#xA;&#xD;&#xA;I'd like to know how to cut it, using a cleaver, with the bones in tact.  Thanks everyone, and any advice will be greatly appreciated!&#xD;&#xA;" />
  <row Id="6888" PostHistoryTypeId="4" PostId="3772" RevisionGUID="a55827ce-798a-46f3-8720-8b6c15a91d01" CreationDate="2010-07-30T04:59:42.187" UserId="41" Comment="added 3 characters in body; edited title" Text="How to cut a cooked chicken, including the bones, with a cleaver?" />
  <row Id="6889" PostHistoryTypeId="5" PostId="3619" RevisionGUID="fe622f5f-9125-423c-b946-90eb5d054298" CreationDate="2010-07-30T05:06:13.703" UserDisplayName="daniel" Comment="expanding my answer" Text="http://www.tastespotting.com is everything you need. You will get hundreds of ideas there.&#xD;&#xA;&#xD;&#xA;Also, remember what the director of my culinary school says: &quot;Food should look like it fell from Heaven onto the plate.&quot; Don't get too fussy in other words.&#xD;&#xA;&#xD;&#xA;Editing to add a more complete answer.&#xD;&#xA;&#xD;&#xA;The ability to plate effectively and beautifully is a combination of two things: an artistic eye and technical skill.&#xD;&#xA;&#xD;&#xA;The latter I will deal with in a moment. The former requires _some_ inborn talent, but it can be nurtured. Teach yourself about basic visual concepts such as proportion (how things relate to each other in size), contrast, and negative versus positive space (positive space is the space actually taken up by what you are working with; negative space is the empty space. Much as in music, it's the spaces between the notes that bring interest to the whole assemblage). &#xD;&#xA;&#xD;&#xA;Then start paying attention to the plates you see. What do you like about them? What don't you like. Then go out, buy some play-doh, make some food-shaped things and some sauces of various consistencies, and start playing with your plates. A note: almost every fine dining restaurant in the world uses white plates exclusively. There is a reason for this; it shows the food off better. That being said, there is a time and a place to break that fashion. Sometimes for tradition (charcuterie and cheese plates are often served on wooden boards) and sometimes for dramatic effect (a pure white cream soup in a black bowl, e.g.)&#xD;&#xA;&#xD;&#xA;Now, on to technical skill. The first and most important thing to do is think about how you are going to plate the final dish before you even start prep. This thinking will inform how you cut your products, what shapes you are looking for, and what consistency you want your sauces to be. It will also inform how you prepare your garnishes--are you looking for something upright and dramatic? Something smeared across the plate? You need to plan ahead, and that means careful knife skills and sauce work. Keep colours in mind, too!&#xD;&#xA;&#xD;&#xA;Then you need to start practicing on how you sauce your plates. Thinner sauces/flavoured oils will spread. Thicker sauces and purees stay in place, and thus can be shaped. The first real skill I learned for saucing a plate is using a thick puree, dropping a dollop on the plate, then quickly smearing with the back of a spoon. When done right, it can be very pretty, and for that reason is quite common. it's also the sort of thing you only tend to see at restaurants, to it often impresses dinner guests at home. The easiest way to practice this technique is with homemade mayonnaise.&#xD;&#xA;&#xD;&#xA;You will also want to invest in a couple of squeeze bottles. This will allow you to place (thick) sauces wherever and however you want. Again, mayonnaise is a perfect consistency to practice with. Just whip up a batch and spend your afternoon playing.&#xD;&#xA;&#xD;&#xA;Also, if you're putting sauce on the plate with a spoon, use the spoon end-on, don't drop it from the side of the spoon.. You will have much more control this way.&#xD;&#xA;&#xD;&#xA;Then comes the rest of the food you're putting on the plate. With anything that has been fried, sauteed, or roasted with juices, always pat the bottom dry on some paper towel first, to prevent runoff on the plate (unless of course that is what you want). Tongs are invaluable until you get your fingers to a point that they can tolerate relatively high heat. And always remember: once you place something, that's it. Moving it around will cause mess and problems.&#xD;&#xA;&#xD;&#xA;For more advanced techniques, look at things like ring molds (for packing loose products together) which are available in a wide variety of shapes. Plain tin cookie cutters also work very well for this purpose, and are FAR cheaper than ring molds. Also teach yourself to make quenelles, the football-shaped blobs made by shaping something soft in two spoons.&#xD;&#xA;&#xD;&#xA;Hopefully that all helps. &#xD;&#xA;" />
  <row Id="6890" PostHistoryTypeId="5" PostId="3770" RevisionGUID="1c77fd31-91a8-432a-b04e-98ad1a363877" CreationDate="2010-07-30T05:19:04.480" UserId="183" Comment="only the canadian standard requires green light" Text="The grades reflect how much light can get through some standard quantity of maple.  The darker maple syrups tend to have a stronger maple flavor and tend to be harvested later in the season.  The collected sap needs to be concentrated and purified to make the syrup, which is traditionally done by boiling and skimming off impurities.&#xD;&#xA;&#xD;&#xA;The USDA (United States Department of Agriculture) and the CFIA (Canadian Food Inspection Agency) have similar grades for maple syrups:&#xD;&#xA;&#xD;&#xA;![maple grades] (http://www.flavoralchemy.com/storage/zx/mapleTypes.png)&#xD;&#xA;&#xD;&#xA;The CFIA standard requires measuring the grades using green light (560nm) light.   " />
  <row Id="6892" PostHistoryTypeId="2" PostId="3774" RevisionGUID="886fba6c-f6e4-4be8-9ebb-2db6e7b7cbf5" CreationDate="2010-07-30T09:19:20.220" UserId="210" Text="I think what you want to do is this, cribbed from [this book][1], which has an excellent step by step guide with pictures:&#xD;&#xA;&#xD;&#xA; 1. Remove the wings. Stand the chicken on its neck, legs point to the ceiling and breasts pointing away from you. slide the cleaver between the body and wing, cutting through the joint close to the body.  You should slide the knife between the joint cutting only the tendons, not the bone.&#xD;&#xA;&#xD;&#xA; 2. Remove the legs.  lie the chicken on its back one leg near you, one leg away from you.  slide the knife between the joint near the body, again cutting only tendon not bone and remove the leg.&#xD;&#xA;&#xD;&#xA; 3. Separate the thigh from the drumstick, again go for the joint.  If you want the legs to be in smaller pieces then you can cut each thigh and drumstick in two with a firm action.  Start with the cleaver tip furthest from you on the board, place the thigh under the blade and push down firmly and quickly.  you should cut through the bone.&#xD;&#xA;&#xD;&#xA; 4. Split the carcass in half.  Stand in the same position as 1. and with the blade parallel to to your body cut down through the carcass so you have the back and the breast in separate pieces&#xD;&#xA;&#xD;&#xA; 5. Remove the breast from the bone by sliding the knife (might want to use a smaller knife here) between the meat and the bone.  &#xD;&#xA;&#xD;&#xA; 6. Remove the backbone out of the back, kitchen scissors are easiest.  you can skip this if the back doesn't have much meat.&#xD;&#xA;&#xD;&#xA; 7. Cut the back pieces into nice size pieces across the length.&#xD;&#xA;&#xD;&#xA; 8. Slice the breast pieces crosswise into nice size pieces&#xD;&#xA;&#xD;&#xA; 9. Reassemble the chicken on the plate with the breast meat on top of the back pieces&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Yan-Kits-Classic-Chinese-Cookbook-Living/dp/0751305634/ref=sr_1_5?s=books&amp;ie=UTF8&amp;qid=1280481505&amp;sr=1-5" />
  <row Id="6893" PostHistoryTypeId="2" PostId="3775" RevisionGUID="4a9ed6ae-e6e5-4dfb-8562-1d1cc37b9cd0" CreationDate="2010-07-30T09:25:20.223" UserDisplayName="morgan_g" Text="If you are adventurous try this: &quot;http://www.recipes.keralaz.info/pickles-recipes/Mint-Chutney.shtm&quot;. My wife cheats and uses peanut butter instead of grinding the peanuts...&#xD;&#xA;&#xD;&#xA;1 cup cleaned washed and drained coriander&#xD;&#xA;1/4 cup cleaned washed and drained mint leaves (pudina)&#xD;&#xA;3 green chillies&#xD;&#xA;1/2 lemon&#xD;&#xA;20-25 peanuts&#xD;&#xA;salt as per taste&#xD;&#xA;Method&#xD;&#xA;Chop the coriander, mint leaves coarsely.&#xD;&#xA;Put all ingredients in a small blender .&#xD;&#xA;Blend till smooth.&#xD;&#xA;Add very little water if required.&#xD;&#xA;Remove with a rubber spatula.&#xD;&#xA;Store in a clean dry airtight bottle in refrigerator.&#xD;&#xA;Use on buttered toast, bread or in sandwiches as seasoning." />
  <row Id="6894" PostHistoryTypeId="16" PostId="3775" RevisionGUID="4a9ed6ae-e6e5-4dfb-8562-1d1cc37b9cd0" CreationDate="2010-07-30T09:25:20.223" UserId="-1" />
  <row Id="6895" PostHistoryTypeId="5" PostId="3774" RevisionGUID="acfa2ec9-1243-4da7-bc6d-486bc6a47cff" CreationDate="2010-07-30T09:27:02.770" UserId="210" Comment="added image; added 12 characters in body" Text="I think what you want to do is this, cribbed from [this book][1], which has an excellent step by step guide with pictures:&#xD;&#xA;&#xD;&#xA; 1. Remove the wings. Stand the chicken on its neck, legs point to the ceiling and breasts pointing away from you. slide the cleaver between the body and wing, cutting through the joint close to the body.  You should slide the knife between the joint cutting only the tendons, not the bone.&#xD;&#xA;&#xD;&#xA; 2. Remove the legs.  lie the chicken on its back one leg near you, one leg away from you.  slide the knife between the joint near the body, again cutting only tendon not bone and remove the leg.&#xD;&#xA;&#xD;&#xA; 3. Separate the thigh from the drumstick, again go for the joint.  If you want the legs to be in smaller pieces then you can cut each thigh and drumstick in two with a firm action.  Start with the cleaver tip furthest from you on the board, place the thigh under the blade and push down firmly and quickly.  you should cut through the bone.&#xD;&#xA;&#xD;&#xA; 4. Split the carcass in half.  Stand in the same position as 1. and with the blade parallel to to your body cut down through the carcass so you have the back and the breast in separate pieces&#xD;&#xA;&#xD;&#xA; 5. Remove the breast from the bone by sliding the knife (might want to use a smaller knife here) between the meat and the bone.  &#xD;&#xA;&#xD;&#xA; 6. Remove the backbone out of the back, kitchen scissors are easiest.  you can skip this if the back doesn't have much meat.&#xD;&#xA;&#xD;&#xA; 7. Cut the back pieces into nice size pieces across the length.&#xD;&#xA;&#xD;&#xA; 8. Slice the breast pieces crosswise into nice size pieces&#xD;&#xA;&#xD;&#xA; 9. Reassemble the chicken on the plate with the breast meat on top of the back pieces&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;this picture doesn't really do it justice, but until I can find a better one...&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Yan-Kits-Classic-Chinese-Cookbook-Living/dp/0751305634/ref=sr_1_5?s=books&amp;ie=UTF8&amp;qid=1280481505&amp;sr=1-5&#xD;&#xA;  [2]: http://img.foodnetwork.com/FOOD/2010/04/15/0045051F2_Tea-Smoked-Duck_s4x3_lg.jpg" />
  <row Id="6896" PostHistoryTypeId="5" PostId="3774" RevisionGUID="48d92b13-82a2-4230-9af7-9d5f5dc98f24" CreationDate="2010-07-30T09:36:40.137" UserId="210" Comment="added 404 characters in body" Text="I think what you want to do is this, cribbed from [this book][1], which has an excellent step by step guide with pictures:&#xD;&#xA;&#xD;&#xA; 1. Remove the wings. Stand the chicken on its neck, legs point to the ceiling and breasts pointing away from you. slide the cleaver between the body and wing, cutting through the joint close to the body.  You should slide the knife between the joint cutting only the tendons, not the bone.&#xD;&#xA;&#xD;&#xA; 2. Remove the legs.  lie the chicken on its back one leg near you, one leg away from you.  slide the knife between the joint near the body, again cutting only tendon not bone and remove the leg.&#xD;&#xA;&#xD;&#xA; 3. Separate the thigh from the drumstick, again go for the joint.  If you want the legs to be in smaller pieces then you can cut each thigh and drumstick in two with a firm action.  You have 2 choices for technique&#xD;&#xA;  * Start with the cleaver tip furthest from you on the board, place the thigh under the blade and push down firmly and quickly.  you should cut through the bone.&#xD;&#xA;&#xD;&#xA;  * Chop through the bone by lifting the cleaver in the air and bringing down hard and fast.  This has better chance of a cleaner cut through the bone, but you need to be a better aim. &#xD;&#xA;&#xD;&#xA; 4. Split the carcass in half.  Stand in the same position as 1. and with the blade parallel to to your body cut down through the carcass so you have the back and the breast in separate pieces&#xD;&#xA;&#xD;&#xA; 5. Remove the breast from the bone by sliding the knife (might want to use a smaller knife here) between the meat and the bone.  &#xD;&#xA;&#xD;&#xA; 6. Remove the backbone out of the back, kitchen scissors are easiest.  you can skip this if the back doesn't have much meat.&#xD;&#xA;&#xD;&#xA; 7. Cut the back pieces into nice size pieces across the length.&#xD;&#xA;&#xD;&#xA; 8. Slice the breast pieces crosswise into nice size pieces&#xD;&#xA;&#xD;&#xA; 9. Reassemble the chicken on the plate with the breast meat on top of the back pieces&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;this picture doesn't really do it justice, but until I can find a better one...&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[this video][3] shows it being done with a bit more force and not for presentation, but might be more what you are after&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Yan-Kits-Classic-Chinese-Cookbook-Living/dp/0751305634/ref=sr_1_5?s=books&amp;ie=UTF8&amp;qid=1280481505&amp;sr=1-5&#xD;&#xA;  [2]: http://img.foodnetwork.com/FOOD/2010/04/15/0045051F2_Tea-Smoked-Duck_s4x3_lg.jpg&#xD;&#xA;  [3]: http://www.youtube.com/watch?v=gd3npEWPz0A" />
  <row Id="6897" PostHistoryTypeId="2" PostId="3776" RevisionGUID="544b0be1-1821-49bf-80b5-a0f270ff6838" CreationDate="2010-07-30T10:02:05.590" UserId="1474" Text="Try the BBC's Food portal at [http://www.bbc.co.uk/food/][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/" />
  <row Id="6898" PostHistoryTypeId="16" PostId="3776" RevisionGUID="544b0be1-1821-49bf-80b5-a0f270ff6838" CreationDate="2010-07-30T10:02:05.590" UserId="-1" />
  <row Id="6899" PostHistoryTypeId="2" PostId="3777" RevisionGUID="dc5278e7-b997-494b-86c0-9117f9b1b865" CreationDate="2010-07-30T10:30:11.840" UserDisplayName="Moof" Text="I recently cooked up a batch of Mint &amp; Ginger cordial following [this recipe,][1] but without the lemon. I use it for adding to lime juice, rum, and lemonade/club soda as a slightly gingery Mojito&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://fraukuchen.wordpress.com/2009/06/26/lemon-ginger-mint-cordial/ &quot;Lemon, Ginger &amp; Mint Cordial&quot;" />
  <row Id="6900" PostHistoryTypeId="16" PostId="3777" RevisionGUID="dc5278e7-b997-494b-86c0-9117f9b1b865" CreationDate="2010-07-30T10:30:11.840" UserId="-1" />
  <row Id="6901" PostHistoryTypeId="5" PostId="3736" RevisionGUID="83c0fb1b-55ba-4ebd-b190-4f5205f3eff0" CreationDate="2010-07-30T11:35:33.007" UserId="67" Comment="added update section re: restaurants grease traps." Text="**Never** down the drain.  We've had a few incidents in my neighborhood where the sewer pipes were clogged with fat, and a few people's basements flooded with sewage as a result.&#xD;&#xA;&#xD;&#xA;For fats that solidify, let them do so, then pitch them in your regular garbage.  Chill it in the fridge if you need to get it to hargen up.  For ones that don't, I put them into a sealable bottle, and pitch them that way, but it's possible that your area might take it as part of a recycling effort.&#xD;&#xA;&#xD;&#xA;(ours does for motor oil; I've never checked at the drop off site if they take cooking oils or not).&#xD;&#xA;&#xD;&#xA;**update** : I was answering this assuming this was a question for home chefs; for restaurants, some places (eg, the state of Maryland) require a system for catching grease that's been washed down the sink.  It's my understanding that they're fairly expensive (a couple thousand dollars US), but the fines for not having one installed may be even more, and they won't let new restaurants open without one." />
  <row Id="6902" PostHistoryTypeId="2" PostId="3778" RevisionGUID="0ec7406c-1455-4c47-a0ea-fed0899b6732" CreationDate="2010-07-30T14:17:58.783" UserId="839" Text="I prefer my bread freshly baked (who doesn't?), but my mixer prefers kneading two loaves at a time to just kneading one. I have tried to freeze the second loaf before baking it, but when I thaw it, it does not rise well before baking. I've tried thawing it entirely in the refrigerator and then letting it rise on the counter, but that did not seem to work. Does anyone have a good technique or suggestion for this? " />
  <row Id="6903" PostHistoryTypeId="1" PostId="3778" RevisionGUID="0ec7406c-1455-4c47-a0ea-fed0899b6732" CreationDate="2010-07-30T14:17:58.783" UserId="839" Text="Can I successfully bake previously-frozen bread dough? " />
  <row Id="6904" PostHistoryTypeId="3" PostId="3778" RevisionGUID="0ec7406c-1455-4c47-a0ea-fed0899b6732" CreationDate="2010-07-30T14:17:58.783" UserId="839" Text="&lt;baking&gt;&lt;bread&gt;&lt;freezing&gt;&lt;yeast&gt;&lt;defrosting&gt;" />
  <row Id="6905" PostHistoryTypeId="2" PostId="3779" RevisionGUID="309321b5-2b6a-43a7-83dd-8e5c2c48af16" CreationDate="2010-07-30T14:36:19.863" UserId="143" Text="All the time the dough stays under room temperature is lost time for the yeast that didn't die on freezing - you can't count on it being &quot;instant&quot; anymore.&#xD;&#xA;&#xD;&#xA;Thaw it outside or even in a warmer place 35-40C if room temperature is low.&#xD;&#xA;&#xD;&#xA;In my experience, if you have to freeze raw dough at all the best results are with already risen ready-to-bake dough." />
  <row Id="6906" PostHistoryTypeId="2" PostId="3780" RevisionGUID="9ff96d82-41a3-4d03-a151-f18a7b81f983" CreationDate="2010-07-30T14:49:03.313" UserId="15" Text="What is a good way of keeping fresh produce (in particular, from the garden) and herbs in the kitchen without attracting fruit flies? We dispose of tomatoes etc as soon as they start to go bad, but it seems like leaving out the produce that would be kept out is attracting fruit flies.&#xD;&#xA;&#xD;&#xA;There weren't fruit flies before so I am wondering if there might be a better way (ie a ventilated canister?) of keeping the produce?" />
  <row Id="6907" PostHistoryTypeId="1" PostId="3780" RevisionGUID="9ff96d82-41a3-4d03-a151-f18a7b81f983" CreationDate="2010-07-30T14:49:03.313" UserId="15" Text="Fruit Flies and Storage of Fresh Produce" />
  <row Id="6908" PostHistoryTypeId="3" PostId="3780" RevisionGUID="9ff96d82-41a3-4d03-a151-f18a7b81f983" CreationDate="2010-07-30T14:49:03.313" UserId="15" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;best-practices&gt;&lt;produce&gt;" />
  <row Id="6909" PostHistoryTypeId="2" PostId="3781" RevisionGUID="bf2dbb82-5cc9-4944-8e09-447e0173f352" CreationDate="2010-07-30T14:53:32.863" UserId="1149" Text="Can a lasagne be made in the slow cooker, or will that cause the pasta to become unpleasant?" />
  <row Id="6910" PostHistoryTypeId="1" PostId="3781" RevisionGUID="bf2dbb82-5cc9-4944-8e09-447e0173f352" CreationDate="2010-07-30T14:53:32.863" UserId="1149" Text="Slow cooker lasagne" />
  <row Id="6911" PostHistoryTypeId="3" PostId="3781" RevisionGUID="bf2dbb82-5cc9-4944-8e09-447e0173f352" CreationDate="2010-07-30T14:53:32.863" UserId="1149" Text="&lt;pasta&gt;&lt;slow-cooking&gt;" />
  <row Id="6912" PostHistoryTypeId="2" PostId="3782" RevisionGUID="497b3ad7-e708-48be-8cb6-6fbeaa6811e7" CreationDate="2010-07-30T14:53:50.773" UserId="67" Text="I've never done it for bread, so I can't be sure it'll work, but for pizza dough, I freeze it in smaller balls, so there's a higher surface to mass ratio when thawing it (in the fridge, takes a day for ~2&quot; / 5cm balls.)  It's worked fine, but I admit I'm not entering any competitions with it.&#xD;&#xA;&#xD;&#xA;My understanding is that many of the &quot;rising crust&quot; frozen pizzas use a mix of yeast and chemical leaveners, so they can be sure it'll rise after having been frozen, so this might be a possible additive to try.  You'll want a double-acting baking powder, as it'll act when heated, not just when it first gets wet.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="6913" PostHistoryTypeId="2" PostId="3783" RevisionGUID="32531cef-0b7f-4a80-b306-7830d4a7abe3" CreationDate="2010-07-30T14:57:13.247" UserId="839" Text="Some claim it can be done (e.g., [Crockpot Lasagna][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://crockpot365.blogspot.com/2008/01/super-easy-crockpot-lasagna.html&#xD;&#xA;&#xD;&#xA;However, I tried it once and was not happy with the pasta. Of course, I did not repeat the experiment to determine if that was my own fault; it probably was. " />
  <row Id="6914" PostHistoryTypeId="2" PostId="3784" RevisionGUID="7241c18d-c7d0-456d-af77-52ae35b16fac" CreationDate="2010-07-30T15:00:40.070" UserId="67" Text="My neighbor does it quite frequently, and it comes out fine if you use a pasta that doesn't get overly soft when cooked.  (I think she uses Barilla, and not the 'no cook' type, although she doesn't cook them first).&#xD;&#xA;&#xD;&#xA;You *do* have to brown the ground beef and sweat any vegetables in advance, though, so it's not one of those 'throw everything into a pot and forget about it' slow cooker recipes.&#xD;&#xA;&#xD;&#xA;I know many of her slow cooker recipes she got from the [Fix It and Forget It][1] cookbook, but I don't knwo for sure that it was one of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fix-Forget-Cookbook-Dawn-Ranck/dp/1561483397" />
  <row Id="6916" PostHistoryTypeId="2" PostId="3786" RevisionGUID="95cb5277-fa4a-4120-8192-8323988c3fd4" CreationDate="2010-07-30T15:07:40.863" UserId="1539" Text="I don't deep-fry so I never have multiple quarts of used oils.  For a skillet full of used oil with too much crumb in it to reuse, I use a lot of Dawn and very hot water to fully emulsify the fat and then wash it down the drain with hottest water.  I'm on a septic tank in the country for nearly 20 years with no problems.&#xD;&#xA;&#xD;&#xA;I save bacon fat that isn't overheated to fry tortillas and veggies headed for a stew or stir-fry.  I keep bacon-fat in the fridge, although many southern cooks just keep it in a pot by their stove." />
  <row Id="6917" PostHistoryTypeId="2" PostId="3787" RevisionGUID="4efbb029-7cc1-4e48-b929-e263b9ff184b" CreationDate="2010-07-30T15:12:21.213" UserId="1539" Text="Historically, these grades were established before white cane sugar became inexpensive and common, so the &quot;best&quot; maple syrup was the least strong, or Grade A.  Now we seek out that maple flavor on corn flapjacks or waffles, so the &quot;best&quot; maple syrup is Grade B.&#xD;&#xA;&#xD;&#xA;I find that the best pancakes are made with 2/3 cornmeal to 1/3 whole wheat or buckwheat flour (or any wheat flour, really) rather than just pancake mix.  The cornmeal makes them crisp.  And Grade B maple syrup, of course." />
  <row Id="6918" PostHistoryTypeId="2" PostId="3788" RevisionGUID="32e73200-89c3-4170-990d-09b2fa01ce85" CreationDate="2010-07-30T15:13:54.757" UserId="624" Text="I've never had luck keeping them out of food. Sealed containers work, but cause fruit to ripen and spoil quickly, and they are small enough to get in anything with an opening.&#xD;&#xA;&#xD;&#xA;However, a simple fruit fly trap can keep them in check:&#xD;&#xA;&#xD;&#xA;Cut a 2l soda bottle where the top taper ends (above the label). Add a few drops dish soap to a few tbsp of apple juice, beer or cider vinegar. Pieces of fruit can also be used. Invert the severed top of the bottle (sans cap), and seal with a piece of duct tape around the edge. &#xD;&#xA;&#xD;&#xA;Set near the fruit and wait. Open it up to empty is every few days.&#xD;&#xA;&#xD;&#xA;Google will give you a variety of other designs that you can build if you are more ambitious." />
  <row Id="6920" PostHistoryTypeId="2" PostId="3789" RevisionGUID="9b06d941-39bd-45da-8a96-4d2235fb8c3e" CreationDate="2010-07-30T15:18:37.863" UserId="426" Text="Flies can lay eggs and continue to emerge even after the produce that attracted them in the first place is already gone.  After getting rid of the produce the next time, wipe the area down with a kitchen cleaning spray and wait to see if more flies appear.  If not, then give it a go again and keep an eye on the progression of the produce, refrigerating it if it is getting softer than you expect before you get around to using it.&#xD;&#xA;&#xD;&#xA;Oftentimes the fruit flies are traveling with the produce (microscopic eggs) so try washing things like tomatoes, peaches, etc. first before setting out on the counter/shelves." />
  <row Id="6921" PostHistoryTypeId="2" PostId="3790" RevisionGUID="b52331e7-7b20-4e00-aece-11c2e06fb98b" CreationDate="2010-07-30T15:25:45.013" UserId="426" Text="I have never tried it but the extended cooking of a slow cooker, combined with the concentrated and trapped moisture would surely turn the pasta into a gummy paste.&#xD;&#xA;&#xD;&#xA;No-boil noodles are just a marketing ploy.  You can assemble lasagna with regular uncooked lasagna noodles and bake it for 1 hour (350F) covered with foil waxed paper/parchment paper and foil and then uncover and scatter cheese across the top and bake for another 15 minutes.&#xD;&#xA;&#xD;&#xA;Just make sure you have a layer of sauce in contact with the noodles and they'll absorb the moisture during cooking. &#xD;&#xA;&#xD;&#xA;You can also assemble and freeze it this way too." />
  <row Id="6922" PostHistoryTypeId="2" PostId="3791" RevisionGUID="cca10e64-84cc-42ce-a19e-88240afebc75" CreationDate="2010-07-30T15:28:56.780" UserId="1542" Text="What is the best coffee solution for a small office (about 10 people)?  We are looking for something that is:&#xD;&#xA;&#xD;&#xA; 1. Tasty&#xD;&#xA; 1. Fast&#xD;&#xA; 1. Easy&#xD;&#xA;&#xD;&#xA;We have fairly discriminating taste, although it doesn't have to be barista quality.  Any recommendations on what might be a good combination of machine, grounds, process, etc. would be much appreciated." />
  <row Id="6923" PostHistoryTypeId="1" PostId="3791" RevisionGUID="cca10e64-84cc-42ce-a19e-88240afebc75" CreationDate="2010-07-30T15:28:56.780" UserId="1542" Text="Best Office Coffee Solution" />
  <row Id="6924" PostHistoryTypeId="3" PostId="3791" RevisionGUID="cca10e64-84cc-42ce-a19e-88240afebc75" CreationDate="2010-07-30T15:28:56.780" UserId="1542" Text="&lt;coffee&gt;" />
  <row Id="6925" PostHistoryTypeId="2" PostId="3792" RevisionGUID="56a9b12d-0b5e-435c-b336-986c66c87582" CreationDate="2010-07-30T15:29:02.333" UserId="1236" Text="The offical food safety answer as I've seen it on various sites (such as stilltasty as recommended by Aaronut), 3-4 days.&#xD;&#xA;&#xD;&#xA;My personal experience, I've had it last a week or a few days more.&#xD;&#xA;&#xD;&#xA;I'll cook a large batch of chicken on the grill on a Sunday and my wife and I use it all week on salads at work, quick dinner wraps when we're in a hurry, etc.&#xD;&#xA;&#xD;&#xA;It's not uncommon that I've been able to use the same chicken the *next* monday, without any off smell or slimy feel to the chicken, and without getting sick. But to be fair, I have an iron stomach, I wouldn't try pushing it past 5 days if you're susceptible to getting sick from food at all.  I grew up in a house where food was regularly left on the counter overnight, so I've built up a tolerance. &#xD;&#xA;&#xD;&#xA;That said, we store our cooked chicken in the bottom of our two fridge drawers, and for some reason that drawer half-freezes things.  I suspect that's the reason I can get it to last longer than the recommended 3-4 days." />
  <row Id="6926" PostHistoryTypeId="2" PostId="3793" RevisionGUID="7815ff85-5900-4d2c-8729-4e02cb51a150" CreationDate="2010-07-30T15:33:10.307" UserId="1372" Text="a Keurig or other single-cup coffee maker might be a good idea, everyone could have their own favorites. The coffee isn't amazing but it's surprisingly decent." />
  <row Id="6927" PostHistoryTypeId="2" PostId="3794" RevisionGUID="8be83bb4-827e-46d7-9ad6-93f3413e73d2" CreationDate="2010-07-30T15:45:37.050" UserId="60" Text="As Myste suggests a single-cup coffee maker is great for offices. I have a &lt;a href=&quot;http://www.amazon.com/gp/product/B002AVVOCU?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B002AVVOCU&quot;&gt;Bosch Tassimo Single Serve Coffee Brewer&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B002AVVOCU&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; in my home and _love it to pieces_. It has built-in water filters, indicates when it should be descaled (rarely for me), and is super simple to operate.&#xD;&#xA;&#xD;&#xA;Another thing, I think Tassimo has the best quality coffee selection available. They are the only single-cup solution that carry &lt;a href=&quot;http://www.amazon.com/gp/redirect.html?ie=UTF8&amp;location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref_%3Dnb%5Fsb%5Fnoss%26fsc%3D4%26ih%3D2%5F1%5F3%5F0%5F0%5F0%5F0%5F1%5F1%5F2.56%5F57%26y%3D0%26field-keywords%3Dtassimo%2520t-discs%26url%3Dsearch-alias%253Dgarden&amp;tag=ffd35a-20&amp;linkCode=ur2&amp;camp=1789&amp;creative=390957&quot;&gt;Starbucks and Gevalia&lt;/a&gt;&lt;img src=&quot;https://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=ur2&amp;o=1&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; brands. The really innovative feature that sets this apart from other coffee makers is that the T-Disks are bar-coded to instruct the coffee machine how much water to use to achieve the ideal cup. It even does lattes &amp; cappuccinos using little milk T-Discs.&#xD;&#xA;&#xD;&#xA;I do think you will pay more with this solution than a Keurig, but I think it's worth it. The Keurig at my office is just a dumb machine that spits out a &quot;small&quot;, &quot;medium&quot;, or &quot;large&quot; amount of water no matter what you put in it. I don't believe any exist that can steam and froth milk either. So the fanciest you can get is a cappuccino _flavored_ coffee." />
  <row Id="6928" PostHistoryTypeId="2" PostId="3795" RevisionGUID="2b1a53d9-1ed5-48bb-ba9c-5cfe666b3f3c" CreationDate="2010-07-30T15:46:58.780" UserId="1467" Text="I have a [**Wusthof Trident Classic 8&quot; Cook's knife**][1] that I use for chopping.  I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my palm at the base of my index finger where it rubs on the top edge of the knife.&#xD;&#xA;&#xD;&#xA;Can someone recommend some tips or point to instructional resources that can help me prevent this?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://nais.us.bosch.com/sos/default.asp?21498" />
  <row Id="6929" PostHistoryTypeId="1" PostId="3795" RevisionGUID="2b1a53d9-1ed5-48bb-ba9c-5cfe666b3f3c" CreationDate="2010-07-30T15:46:58.780" UserId="1467" Text="How do I hold my knife to prevent blisters when chopping?" />
  <row Id="6930" PostHistoryTypeId="3" PostId="3795" RevisionGUID="2b1a53d9-1ed5-48bb-ba9c-5cfe666b3f3c" CreationDate="2010-07-30T15:46:58.780" UserId="1467" Text="&lt;technique&gt;&lt;chopping&gt;" />
  <row Id="6931" PostHistoryTypeId="5" PostId="3795" RevisionGUID="0d47c8f6-9495-4456-9052-2802f3f488b6" CreationDate="2010-07-30T15:59:02.457" UserId="1467" Comment="added 212 characters in body" Text="I have a [**Wusthof Trident Classic 8&quot; Cook's knife**][1] that I use for chopping.  I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my palm at the base of my index finger where it rubs on the top edge of the knife.&#xD;&#xA;&#xD;&#xA;I hold the knife where the blade and handle join together, between my thumb and index finger.  I have no problem with arm fatigue or tension, just the rubbing.&#xD;&#xA;&#xD;&#xA;Can someone recommend some tips or point to instructional resources that can help me prevent this? Do I just put a barrier on the spot where it rubs?&#xD;&#xA;&#xD;&#xA;  [1]: https://nais.us.bosch.com/sos/default.asp?21498" />
  <row Id="6932" PostHistoryTypeId="2" PostId="3796" RevisionGUID="ce34ac69-5fe1-45a9-a876-8a4dfcc83be1" CreationDate="2010-07-30T16:45:53.053" UserId="649" Text="Friction blisters are usually the result of continuous rubbing on skin that hasn't toughened up.&#xD;&#xA;&#xD;&#xA;If you are getting blisters with normal amounts of chopping, either your knife is moving in your hand more than it should, or you are exerting more force than you should need.&#xD;&#xA;&#xD;&#xA;[Focus on your technique][1]. Are you pushing down with the whole palm, the front of the palm, or the back of the palm? Are you guiding or forcing with your thumb and forefinger? Is your knife sharp and heavy enough for the materials you are cutting through? Are you using a circular motion to chop?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/How-to-Slice-Chop-and-Pare-172966509" />
  <row Id="6933" PostHistoryTypeId="2" PostId="3797" RevisionGUID="9bc8a772-15ad-4867-9fe3-5fa892060e93" CreationDate="2010-07-30T16:52:01.597" UserId="1532" Text="Is it possible to make whipped cream without a power mixer? How?" />
  <row Id="6934" PostHistoryTypeId="1" PostId="3797" RevisionGUID="9bc8a772-15ad-4867-9fe3-5fa892060e93" CreationDate="2010-07-30T16:52:01.597" UserId="1532" Text="Whipped cream without a mixer?" />
  <row Id="6935" PostHistoryTypeId="3" PostId="3797" RevisionGUID="9bc8a772-15ad-4867-9fe3-5fa892060e93" CreationDate="2010-07-30T16:52:01.597" UserId="1532" Text="&lt;cream&gt;" />
  <row Id="6936" PostHistoryTypeId="2" PostId="3798" RevisionGUID="70b03250-7b64-435a-be1a-f3108dc593ca" CreationDate="2010-07-30T16:52:36.977" UserId="1259" Text="I'm not sure if this is normal or not, but I have a pronounced callus in the exact place that you have a blister. Is this from an in proper technique? I'm not sure. However, you should eventually get a callus there if you continue as is and it will stop being a problem." />
  <row Id="6937" PostHistoryTypeId="2" PostId="3799" RevisionGUID="703b02a1-9f98-43eb-ac5a-c9cfdac9b55e" CreationDate="2010-07-30T16:54:48.707" UserId="363" Text="It is possible with a whisk or fork, but your arm might fall off before it thickens up :)&#xD;&#xA;&#xD;&#xA;Using a cold bowl and utensils (put it in freezer for a little while first) will help." />
  <row Id="6939" PostHistoryTypeId="2" PostId="3801" RevisionGUID="5a7197bb-4f93-4e43-8652-bb32419c3561" CreationDate="2010-07-30T17:04:44.320" UserId="60" Text="Whipped cream was made for centuries before the mixer was invented. :)&#xD;&#xA;&#xD;&#xA;You can do it with simply a balloon whisk. Things that may help though:&#xD;&#xA;&#xD;&#xA;* Very cold cream (not freezing)&#xD;&#xA;* Very cold bowl and whisk (put them in the freezer for 20 minutes prior to using)&#xD;&#xA;* Copper bowl&#xD;&#xA;&#xD;&#xA;The process is simply to start slow until you see bubbles form, then speed up until you see the whisk begin to leave trails in the cream, then go full speed ahead until just before it starts to look soft and billowy. At this point you can add your sugar and continue whipping until thickens and firms up to form soft peaks.&#xD;&#xA;&#xD;&#xA;Advice: Buy a hand-mixer at least! :)" />
  <row Id="6941" PostHistoryTypeId="6" PostId="3797" RevisionGUID="7af0c435-4515-4999-ab89-89709da94db6" CreationDate="2010-07-30T17:24:11.403" UserId="403" Comment="edited tags" Text="&lt;preparation&gt;&lt;cream&gt;" />
  <row Id="6942" PostHistoryTypeId="2" PostId="3802" RevisionGUID="1c4a4aa6-796b-49f1-a06c-3a923dad92e2" CreationDate="2010-07-30T17:34:31.650" UserId="1547" Text="Put cream in a small plastic bag. Fill with air, twist to close. Shake." />
  <row Id="6943" PostHistoryTypeId="2" PostId="3803" RevisionGUID="faf1d9a6-8680-4538-a8c3-503351023047" CreationDate="2010-07-30T17:40:11.597" UserId="470" Text="Place the produce on the counter-top or on a plate, and then, use a upside-down &quot;mesh-type&quot; colander as a lid to keep the produce covered.&#xD;&#xA;&#xD;&#xA;Flies wont be able to get in, but there will be enough ventilation.&#xD;&#xA;&#xD;&#xA;Depending on the produce, you can obviously also store it in the fridge (not tomatoes).&#xD;&#xA;" />
  <row Id="6944" PostHistoryTypeId="2" PostId="3804" RevisionGUID="b1100c58-4721-474e-a9a7-c1085bde40a0" CreationDate="2010-07-30T17:48:24.233" UserId="1539" Text="I agree that a lemon juice might be better than red wine garlic vinegar, esp if you weren't looking for garlic.  If garlic is part of the equation anyway, then go ahead.  Swordfish can get dry, so don't leave off fluids that can fight the dryness, and be careful not to overcook." />
  <row Id="6945" PostHistoryTypeId="5" PostId="3717" RevisionGUID="be583dcd-12ef-43e6-ba4c-c88e569416a9" CreationDate="2010-07-30T17:59:21.857" UserId="60" Comment="added 90 characters in body" Text="You could use Red Pepper Coulis:&#xD;&#xA;&#xD;&#xA;Roast red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened.  Cool and remove charred skin.&#xD;&#xA;&#xD;&#xA;[Sweat onions] and garlic in a little olive oil with salt and pepper until softened.  Add the charred roasted red peppers and some chicken stock.  Simmer until vegetables are very soft and puree with an immersion blender, food processor or regular blender.  Taste and adjust seasoning as necessary.  Thin with additional stock according to consistency desired/needed.&#xD;&#xA;&#xD;&#xA;Add basil, oregano, Italian seasoning blend to season as desired.&#xD;&#xA;&#xD;&#xA;[Sweat onions]: http://cooking.stackexchange.com/questions/3613/how-do-i-sweat-onions" />
  <row Id="6946" PostHistoryTypeId="2" PostId="3805" RevisionGUID="b48e8880-b63d-4bfc-b58f-23e5cada7c78" CreationDate="2010-07-30T18:04:35.870" UserId="1403" Text="What's the best way to carve poutry so that you get the most amount of meat?  Are there any tricks you've found that will make this easier?" />
  <row Id="6947" PostHistoryTypeId="1" PostId="3805" RevisionGUID="b48e8880-b63d-4bfc-b58f-23e5cada7c78" CreationDate="2010-07-30T18:04:35.870" UserId="1403" Text="How to carve poultry?" />
  <row Id="6948" PostHistoryTypeId="3" PostId="3805" RevisionGUID="b48e8880-b63d-4bfc-b58f-23e5cada7c78" CreationDate="2010-07-30T18:04:35.870" UserId="1403" Text="&lt;technique&gt;&lt;chicken&gt;&lt;turkey&gt;" />
  <row Id="6949" PostHistoryTypeId="2" PostId="3806" RevisionGUID="a417a556-b4cc-4c0b-91f9-ff5b249d0298" CreationDate="2010-07-30T18:26:40.803" UserId="60" Text="This is difficult to describe without pictures or diagrams. However I have found a [great video] on YouTube courtesy of Gourmet magazine.&#xD;&#xA;&#xD;&#xA;[great video]: http://www.youtube.com/watch?v=Iyrkjvr23Qc" />
  <row Id="6950" PostHistoryTypeId="2" PostId="3807" RevisionGUID="6ab24916-987d-49a6-a3fd-e915c5fb19bc" CreationDate="2010-07-30T18:29:05.960" UserId="809" Text="We just picked a bunch of peaches off our peach tree this morning. There is additional fruit left on the tree and we already have more than we can eat in the next few days. Is there a process I can use to store these peaches for a longtime (freezing or otherwise)? " />
  <row Id="6951" PostHistoryTypeId="1" PostId="3807" RevisionGUID="6ab24916-987d-49a6-a3fd-e915c5fb19bc" CreationDate="2010-07-30T18:29:05.960" UserId="809" Text="Storing fresh peaches for a longtime" />
  <row Id="6952" PostHistoryTypeId="3" PostId="3807" RevisionGUID="6ab24916-987d-49a6-a3fd-e915c5fb19bc" CreationDate="2010-07-30T18:29:05.960" UserId="809" Text="&lt;storage-method&gt;&lt;fruit&gt;&lt;fresh&gt;&lt;peach&gt;&lt;homegrown&gt;" />
  <row Id="6953" PostHistoryTypeId="2" PostId="3808" RevisionGUID="df88ea30-bfd2-472d-9828-f3d46843c317" CreationDate="2010-07-30T18:29:31.030" UserId="1443" Text="I think Tim is on to it.  My most likely guess:  You're holding gripping a too dull knife too hard and using too much downward force.  The technique Tim described *allows the knife* to do the work.  The sharpness, plus a circular motion creates maximum slicing and minimum friction on your hand.  &#xD;&#xA;&#xD;&#xA;I'd get a good knife-sharpener if you don't already have one, use it, then check out a few youtube videos about knife technique.  " />
  <row Id="6954" PostHistoryTypeId="2" PostId="3809" RevisionGUID="96fd5d37-3cde-49e4-bae3-2d3a32beb48b" CreationDate="2010-07-30T18:34:39.413" UserId="624" Text="Quarter or eighth, lay out on a baking sheet, freeze overnight, and bag. They will keep frozen for a year.&#xD;&#xA;&#xD;&#xA;My mom used to make a pie crust and put a bag in the crust, fill with peaches, seal the peach bag, bag the whole thing and stuff it in the chest freezer. Then, in the depths of winter, you could whip out a peach pie in about as long as it takes to bake.&#xD;&#xA;&#xD;&#xA;Canning is also good. They can be canned plain, or with a bit of sugar and water." />
  <row Id="6955" PostHistoryTypeId="6" PostId="3807" RevisionGUID="74af0c54-be4b-4af0-a17f-99753d9cb6dd" CreationDate="2010-07-30T18:34:57.900" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;fruit&gt;&lt;fresh&gt;&lt;peaches&gt;" />
  <row Id="6956" PostHistoryTypeId="2" PostId="3810" RevisionGUID="dd642ab8-e40e-4b8f-b589-5cc6b74700a5" CreationDate="2010-07-30T18:35:24.653" UserId="1443" Text="Mesh cover.&#xD;&#xA;&#xD;&#xA;http://www.calibex.com/food-mesh-cover/zzcalibex1zB1z0--search-html?nxtg=23f30a1c0520-A5A11C9A30B6FFB3&#xD;&#xA;&#xD;&#xA;http://www.thekitchenstore.com/030734063118.html&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Handy-Gourmet-Set-Food-Covers/dp/B000EYFV4M/ref=sr_1_7?ie=UTF8&amp;s=home-garden&amp;qid=1280514882&amp;sr=1-7" />
  <row Id="6957" PostHistoryTypeId="2" PostId="3811" RevisionGUID="f0727a64-a5dc-4370-95ca-3f3ff6691558" CreationDate="2010-07-30T18:38:42.540" UserId="624" Text="After you have carved the meat from the bones, use the carcass to make stock. After the carcass has boiled for several hours, the connective tissue dissolves into the liquid, and this makes the meat literally fall off the bone, as there is nothing left to hold it. You can usually get a fair amount of meat off of even the most picked over carcass." />
  <row Id="6958" PostHistoryTypeId="6" PostId="3745" RevisionGUID="e604524b-6bd0-4d6b-ac87-db9ea49c2bd1" CreationDate="2010-07-30T18:45:48.003" UserId="60" Comment="edited tags" Text="&lt;technique&gt;&lt;olive&gt;" />
  <row Id="6959" PostHistoryTypeId="5" PostId="3808" RevisionGUID="daf52cfc-a829-4bac-b78a-1528a0315da3" CreationDate="2010-07-30T18:47:26.500" UserId="1443" Comment="deleted 8 characters in body" Text="I think Tim is on to it.  My most likely guess:  You're gripping a too dull knife too hard and using too much downward force.  The technique Tim described *allows the knife* to do the work.  The sharpness, plus a circular motion creates maximum slicing and minimum friction on your hand.  &#xD;&#xA;&#xD;&#xA;I'd get a good knife-sharpener if you don't already have one, use it, then check out a few youtube videos about knife technique.  " />
  <row Id="6960" PostHistoryTypeId="2" PostId="3812" RevisionGUID="200502b0-3dd5-4485-a835-e95dc6a27e1d" CreationDate="2010-07-30T18:49:41.737" UserId="1236" Text="Seconding needing a good sharpening as described by Ocassi and Tim.  I was getting blisters with my Henckels until I sharpened it.  Then I received a Shun as a gift, which is significantly sharper than my Henckels, and I haven't had an issue since.&#xD;&#xA;&#xD;&#xA;Your knife should definitely be doing the work, not your muscles.  I didn't truly understand this until I got my Shun." />
  <row Id="6961" PostHistoryTypeId="2" PostId="3813" RevisionGUID="75ad3b26-49ba-44ac-9126-613033117312" CreationDate="2010-07-30T18:51:50.237" UserId="60" Text="You should start by analyzing your current technique. You should compare this to the technique recommendations I make in my answer to [How can I safely improve my cutting technique?][1]&#xD;&#xA;&#xD;&#xA;I describe the proper grip to be used for a knife briefly there, but I think images may be best. [Here is a guide][2] that shows just that.&#xD;&#xA;&#xD;&#xA;The knife should not be moving around in your hand. Besides causing blisters, it's also dangerous and you may end up cutting your finger or worse if you continue.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/1137/how-can-i-safely-improve-my-cutting-technique&#xD;&#xA;[2]: http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm" />
  <row Id="6962" PostHistoryTypeId="5" PostId="3795" RevisionGUID="a82174f2-fb02-4100-87e2-9b2d2615a3a9" CreationDate="2010-07-30T18:57:37.230" UserId="60" Comment="fixed broken link" Text="I have a [**Wusthof Trident Classic 8&quot; Cook's knife**][1] that I use for chopping.  I thought I was holding it properly but when chopping for extended amounts of time I end up with a blister on the edge of my palm at the base of my index finger where it rubs on the top edge of the knife.&#xD;&#xA;&#xD;&#xA;I hold the knife where the blade and handle join together, between my thumb and index finger.  I have no problem with arm fatigue or tension, just the rubbing.&#xD;&#xA;&#xD;&#xA;Can someone recommend some tips or point to instructional resources that can help me prevent this? Do I just put a barrier on the spot where it rubs?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B00005MEH1?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00005MEH1" />
  <row Id="6963" PostHistoryTypeId="5" PostId="3813" RevisionGUID="394a5e61-0be0-4980-bb06-bc2b2a7a77b4" CreationDate="2010-07-30T19:02:55.080" UserId="60" Comment="added 571 characters in body" Text="You should start by analyzing your current technique. You should compare this to the technique recommendations I make in my answer to [How can I safely improve my cutting technique?][1]&#xD;&#xA;&#xD;&#xA;I describe the proper grip to be used for a knife briefly there, but I think images may be best. [Here is a guide][2] that shows just that.&#xD;&#xA;&#xD;&#xA;The knife should not be moving around in your hand. Besides causing blisters, it's also dangerous and you may end up cutting your finger or worse if you continue.&#xD;&#xA;&#xD;&#xA;Another thing you should ask yourself is &quot;Does this knife feel awkward in my hand?&quot;. It's rather common for people to buy knives that they haven't tried in the store, or to receive them as gifts. _Sometimes_ a certain brand or style of knife just isn't a good fit for you. If you just shrug off any discomfort you feel, over time it will manifest itself as a blister. It's quite similar to shoes. &quot;Some people&quot; (*cough*) will cram their feet into uncomfortable shoes just for fashion, and end up with some gnarly blisters. If your body is warning you, listen closely!&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/1137/how-can-i-safely-improve-my-cutting-technique&#xD;&#xA;[2]: http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm" />
  <row Id="6964" PostHistoryTypeId="2" PostId="3814" RevisionGUID="5ff7cbb8-0dcd-45c5-b242-df3f62735938" CreationDate="2010-07-30T19:11:29.927" UserId="1236" Text="No recommendation on machines (we have your typical Aramark setup at work) but lately we've been adding cinnamon, or pumpkin pie spice, to the grounds lately.&#xD;&#xA;&#xD;&#xA;The resulting coffee is amazing." />
  <row Id="6965" PostHistoryTypeId="5" PostId="3813" RevisionGUID="8634531b-e574-4bbc-9787-77bcb5437f42" CreationDate="2010-07-30T19:12:27.740" UserId="60" Comment="added 760 characters in body" Text="You should start by analyzing your current technique. You should compare this to the technique recommendations I make in my answer to [How can I safely improve my cutting technique?][1]&#xD;&#xA;&#xD;&#xA;I describe the proper grip to be used for a knife briefly there, but I think images may be best. [Here is a guide][2] that shows just that.&#xD;&#xA;&#xD;&#xA;The knife should not be moving around in your hand. Besides causing blisters, it's also dangerous and you may end up cutting your finger or worse if you continue.&#xD;&#xA;&#xD;&#xA;Another thing you should ask yourself is &quot;Does this knife feel awkward in my hand?&quot;. It's rather common for people to buy knives that they haven't tried in the store, or to receive them as gifts. _Sometimes_ a certain brand or style of knife just isn't a good fit for you. If you just shrug off any discomfort you feel, over time it will manifest itself as a blister. It's quite similar to shoes. &quot;Some people&quot; (*cough*) will cram their feet into uncomfortable shoes just for fashion, and end up with some gnarly blisters. If your body is warning you, listen closely!&#xD;&#xA;&#xD;&#xA;Personally, I think Wusthof are great knives, but their boxiness doesn't feel good in my hand. If your technique doesn't need improvement, or you still get blisters after improving then you might want to look into an alternative brand. I suggest trying a Japanese style handle, which are circular and comfortable in my hands. An equivalent knife to yours is the &lt;a href=&quot;http://www.amazon.com/gp/product/B0000Y7KNQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0000Y7KNQ&quot;&gt;Shun Classic 8-Inch Chef's Knife&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B0000Y7KNQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. I use this in the 10&quot; version and love it.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/1137/how-can-i-safely-improve-my-cutting-technique&#xD;&#xA;[2]: http://culinaryarts.about.com/od/knifeskills/ss/knifegrips.htm" />
  <row Id="6966" PostHistoryTypeId="5" PostId="3788" RevisionGUID="96e9514c-ef05-450e-a724-62038002bf2e" CreationDate="2010-07-30T19:19:02.187" UserId="624" Comment="deleted 3 characters in body" Text="I've never had luck keeping them out of food. Sealed containers work, but cause fruit to ripen and spoil quickly, and they are small enough to get in anything with an opening.&#xD;&#xA;&#xD;&#xA;However, a simple fruit fly trap can keep them in check:&#xD;&#xA;&#xD;&#xA;Cut a 2l soda bottle where the top taper ends (above the label). Add a few drops dish soap to a few tbsp of apple juice, beer or cider vinegar. Pieces of fruit can also be used. Invert the severed top of the bottle (sans cap), and seal with a piece of duct tape around the edge. &#xD;&#xA;&#xD;&#xA;Set near the fruit and wait. Open it up to empty every few days.&#xD;&#xA;&#xD;&#xA;Google will give you a variety of other designs that you can build if you are more ambitious." />
  <row Id="6967" PostHistoryTypeId="2" PostId="3815" RevisionGUID="b81ff369-9cc2-4e3d-9b95-f3059dd6be55" CreationDate="2010-07-30T19:26:12.357" UserId="364" Text="**Freezing**  &#xD;&#xA;  &#xD;&#xA;**1) Wash and peel** the ripened peaches.&lt;br/&gt; Peel them the same way you do tomatoes - boil water, drop the peaches in for 1 minute, then drop them into ice water. The skin should just slide right off.  Slice in half and remove pits. You can leave them in halves, quarter them, or slice them. I prefer slices.  &#xD;&#xA;**2) Mix w/ sugar &amp; ascorbic acid.** Dissolve 1/4 tsp ascorbic acid (available in canning section at grocery store) in 3 TB cold water; mix this along with 2/3 cup sugar into each quart of peaches.  &#xD;&#xA;**3) Pack into freezer containers** or baggies, leaving headspace (room for expansion during freezing). &#xD;&#xA;&lt;br/&gt;&#xD;&#xA;&lt;br/&gt;  &#xD;&#xA;**Canning**   &#xD;&#xA;&#xD;&#xA;1) **Same as step one above**.  &#xD;&#xA;2) **Fill hot, sterilized canning jars** with fruit and hot water (or juice or syrup - syrup), leaving 1/2 inch headspace. You can make canning syrup for peaches by combining 6 1/2 cups water with 3/4 cup sugar.   &#xD;&#xA;3) **Put on lids and process.** You must use a pressure canner for peaches.  &#xD;&#xA;4) You'll want to check out [this link][1] for processing times, as the time and pressure depends on your altitude and the type of canning pot you use. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can_02/peach_sliced.html" />
  <row Id="6968" PostHistoryTypeId="2" PostId="3816" RevisionGUID="ee69e11a-1d49-45a4-aedc-2d757ce67ddb" CreationDate="2010-07-30T19:29:25.983" UserId="217" Text="My office uses [Community Coffee](http://www.communitycoffee.com/ccc/BusinessServices.aspx) for coffee and tea supplies.  I'm not sure of the areas they service, but their website should provide more details.  This type of service is great for business's that don't want to spend a lot of time maintaining their coffee supplies and equipment.&#xD;&#xA;&#xD;&#xA;We have several individual &quot;coffee pod machines&quot; throughout the office, some being fancier than others.  The nicest ones simply take in a little filtered pod of coffee and all you have to do is put the cup under the machine and wait 45 seconds.  Clean-up is really easy as all you have to do is throw away the used pod.&#xD;&#xA;&#xD;&#xA;They have several flavors available, but I usually just stick with &quot;breakfast blend&quot; and drink it black.  The flavor of the coffee isn't bad, but probably not as good as you would experience from [higher-end devices](http://www.joelonsoftware.com/items/2010/01/26marzocco.jpg).  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="6969" PostHistoryTypeId="2" PostId="3817" RevisionGUID="8ecb9468-33c6-4716-9cb9-779f6885b884" CreationDate="2010-07-30T19:32:00.393" UserId="649" Text="Baking shiitake mushrooms lightly tossed in olive oil and salt for an hour on a baking sheet at 350F leads to a quite decent flavor and texture substitute for crispy bacon." />
  <row Id="6970" PostHistoryTypeId="16" PostId="3817" RevisionGUID="8ecb9468-33c6-4716-9cb9-779f6885b884" CreationDate="2010-07-30T19:32:00.393" UserId="-1" />
  <row Id="6972" PostHistoryTypeId="2" PostId="3819" RevisionGUID="39d90e8d-675c-40d0-bca2-06092fa922fa" CreationDate="2010-07-30T19:38:32.530" UserId="217" Text="My wife and I tried a slow-cooker lasagnga recipe and it was a disaster, probably for the reasons that [Darin mentioned](http://cooking.stackexchange.com/questions/3781/slow-cooker-lasagne/3790#3790).  Perhaps we didn't follow the recipe correctly, but either way, we weren't pleased with the results.  I remember it being fairly slimy and certainly not resembling what we expected for a lasagna recipe.  &#xD;&#xA;&#xD;&#xA;Though we love our Crockpot for lots of different recipes, I would advise preparing lasagna in a more traditional way." />
  <row Id="6973" PostHistoryTypeId="5" PostId="3807" RevisionGUID="12265480-d733-46a1-ad8d-a2ad74c417b8" CreationDate="2010-07-30T19:40:53.820" UserId="364" Comment="Spelling: longtime --&gt; long time" Text="We just picked a bunch of peaches off our peach tree this morning. There is additional fruit left on the tree and we already have more than we can eat in the next few days. Is there a process I can use to store these peaches for a long time (freezing or otherwise)? " />
  <row Id="6974" PostHistoryTypeId="4" PostId="3807" RevisionGUID="12265480-d733-46a1-ad8d-a2ad74c417b8" CreationDate="2010-07-30T19:40:53.820" UserId="364" Comment="Spelling: longtime --&gt; long time" Text="Storing fresh peaches for a long time" />
  <row Id="6975" PostHistoryTypeId="6" PostId="3795" RevisionGUID="b57de27b-f0bc-4015-a93f-8734e50dc03f" CreationDate="2010-07-30T19:41:38.700" UserId="364" Comment="added &quot;knives&quot; tag" Text="&lt;technique&gt;&lt;knives&gt;&lt;chopping&gt;" />
  <row Id="6976" PostHistoryTypeId="2" PostId="3820" RevisionGUID="843bea5d-c504-477d-a744-dfba2d39d234" CreationDate="2010-07-30T19:48:11.587" UserId="1539" Text="I also recommend the pickled cabbage sauerkraut method of saving cabbage.  Home made Choucroute garnie is wonderful." />
  <row Id="6977" PostHistoryTypeId="5" PostId="3797" RevisionGUID="b2d188d2-95b8-41f7-be19-6f689fe899f9" CreationDate="2010-07-30T19:56:38.320" UserId="1532" Comment="Add question about stick blender" Text="Is it possible to make whipped cream without a power mixer? How? Can it be made with a stick blender?" />
  <row Id="6978" PostHistoryTypeId="2" PostId="3821" RevisionGUID="dc7a36d9-a624-4f0c-b9f0-b5d03a8ba57a" CreationDate="2010-07-30T20:07:23.147" UserId="1539" Text="If the sauce/soup/etc is above the boiling point of ethanol (about 173 F or 78.4 °C) the ethanol will boil out almost immediately.  It can't remain in solution at temps above the point where it becomes a gas.&#xD;&#xA;&#xD;&#xA;The other flavors, sugars and spices and all, will remain.  Ethanol can't remain a liquid at 212 F or 100 C - physically not possible.&#xD;&#xA;&#xD;&#xA;I don't care what Wiki says in this case.  Moments after passing 173 degrees, all the ethanol evaporates from the solution, it has to." />
  <row Id="6979" PostHistoryTypeId="2" PostId="3822" RevisionGUID="f9ef8256-3d84-45cf-8963-cacf8e0d3290" CreationDate="2010-07-30T20:10:24.183" UserId="1539" Text="I put plain un-peeled ginger in white wine in a mason jar.  It lasts a LONG time, many weeks.  The wine is also useful when you need a little burst of ginger but don't feel like dealing with the root." />
  <row Id="6980" PostHistoryTypeId="2" PostId="3823" RevisionGUID="1fd130f4-dd8f-4a3d-930d-8b055b24d01c" CreationDate="2010-07-30T20:13:50.870" UserId="1769" Text="I have frozen fresh, chopped cabbage with success. I halved the head, cored, and cut into strips. Make sure it is dry and seal in a freezer bag, squeezing out the excess air. I would then add it to pastas and soups, never noticed a problem with taste or texture." />
  <row Id="6981" PostHistoryTypeId="2" PostId="3824" RevisionGUID="982f4cec-c353-4ddc-8ccf-2ceb1087cbed" CreationDate="2010-07-30T20:17:01.377" UserId="1539" Text="Tails, or shells?   The tail makes a great handle, but the shell/legs and all, I don't want to handle hot saucy foods with my fingers!&#xD;&#xA;&#xD;&#xA;Since it's less expensive for the guest to remove the shells than for the chef to do it, I've learned how to remove shells from a shrimp without fingers, but I resent finishing the meal when the chef or line cook could have done it before OR after cooking it." />
  <row Id="6983" PostHistoryTypeId="2" PostId="3826" RevisionGUID="4c173155-3dfd-451e-a588-d5c259f456d9" CreationDate="2010-07-30T20:23:26.227" UserId="1539" Text="What the Princess said!  Or Pho.  Broth for stew and soup and noodles and ..." />
  <row Id="6984" PostHistoryTypeId="2" PostId="3827" RevisionGUID="942a8bb2-347e-466c-a012-62100cbcc4fa" CreationDate="2010-07-30T20:23:26.273" UserId="211" Text="Does it make a difference if it's ground pork or ground veal?" />
  <row Id="6985" PostHistoryTypeId="1" PostId="3827" RevisionGUID="942a8bb2-347e-466c-a012-62100cbcc4fa" CreationDate="2010-07-30T20:23:26.273" UserId="211" Text="How long does ground meat last in the fridge?" />
  <row Id="6986" PostHistoryTypeId="3" PostId="3827" RevisionGUID="942a8bb2-347e-466c-a012-62100cbcc4fa" CreationDate="2010-07-30T20:23:26.273" UserId="211" Text="&lt;meat&gt;&lt;storage-lifetime&gt;" />
  <row Id="6987" PostHistoryTypeId="2" PostId="3828" RevisionGUID="e1a7b63e-c628-49b8-b90d-d6c19294ab97" CreationDate="2010-07-30T20:25:40.980" UserId="1549" Text="The first recipe of *&quot;The Nero Wolfe Cook Book&quot;* by Rex Stout is for *Eggs au beurre noir*. For the black butter sauce he gives the following instructions:&#xD;&#xA;&#xD;&#xA;&gt; &quot;In a skillet melt [...] four&#xD;&#xA;&gt; tablespoons of butter over a medium&#xD;&#xA;&gt; heat. When white waxy particles have settled to the bottom, pour the clear liquid off into a bowl.&#xD;&#xA;&gt; Return the clarified butter to the pan and continue to cook until it has turned a deep golden brown...&quot;&#xD;&#xA;&#xD;&#xA;Now I have tried this recipe with unsalted butter, with salted butter, using a low heat, a medium heat, enough heat to create a fire hazard. I also tried different methods of clarification, all to no avail. The &quot;deep golden brown&quot; is only achievable, as far as I can tell, with unclarified butter. Indeed it appears to be the toasted butter solids that produce the golden brown.&#xD;&#xA;&#xD;&#xA;I would have given up on this recipe altogether if it wasn't corroborated by [other sources][1]. It makes me wonder if, for example, American butter differs substantially from European butter. Does anyone know if black butter sauce can be made with clarified butter?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://french-at-a-touch.com/Gourmet/butter-cream.htm#s" />
  <row Id="6988" PostHistoryTypeId="1" PostId="3828" RevisionGUID="e1a7b63e-c628-49b8-b90d-d6c19294ab97" CreationDate="2010-07-30T20:25:40.980" UserId="1549" Text="Can clarified butter be used for beurre noir?" />
  <row Id="6989" PostHistoryTypeId="3" PostId="3828" RevisionGUID="e1a7b63e-c628-49b8-b90d-d6c19294ab97" CreationDate="2010-07-30T20:25:40.980" UserId="1549" Text="&lt;sauce&gt;&lt;butter&gt;" />
  <row Id="6990" PostHistoryTypeId="2" PostId="3829" RevisionGUID="ba9489fb-a693-4b9a-b0e2-fb17f0773dad" CreationDate="2010-07-30T20:29:22.173" UserId="47" Text="If it's raw, stick with the best-before date on the label.  If cooked, you have at least [3-4 days][1], regardless of whether it's pork, veal, or regular beef.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/18065" />
  <row Id="6991" PostHistoryTypeId="2" PostId="3830" RevisionGUID="6c1b3c10-1c95-4322-9510-5e7953fda779" CreationDate="2010-07-30T20:37:19.020" UserId="67" Text="(responding to the update)&#xD;&#xA;&#xD;&#xA;Yes, it can be made with a stick blender, I had a roommate who used to do it all the time.&#xD;&#xA;&#xD;&#xA;He had a tall, narrow container, not that that much wider than the paddle on the blender, and he'd just stick the blender in, move it around a bit, and it'd be done pretty quickly.&#xD;&#xA;&#xD;&#xA;(it's been 10+ years, so I don't remember the exact time.)&#xD;&#xA;&#xD;&#xA;Come to think of it ... I can't remember him using that blender for anything *other* than whipped cream." />
  <row Id="6992" PostHistoryTypeId="5" PostId="3801" RevisionGUID="088fdd0b-55e0-438c-ad1f-2e1d1bc347eb" CreationDate="2010-07-30T21:05:41.057" UserId="60" Comment="added 191 characters in body" Text="Whipped cream was made for centuries before the mixer was invented. :)&#xD;&#xA;&#xD;&#xA;You can do it with simply a balloon whisk. Things that may help though:&#xD;&#xA;&#xD;&#xA;* Very cold cream (not freezing)&#xD;&#xA;* Very cold bowl and whisk (put them in the freezer for 20 minutes prior to using)&#xD;&#xA;* Copper bowl&#xD;&#xA;&#xD;&#xA;The process is simply to start slow until you see bubbles form, then speed up until you see the whisk begin to leave trails in the cream, then go full speed ahead until just before it starts to look soft and billowy. At this point you can add your sugar and continue whipping until thickens and firms up to form soft peaks.&#xD;&#xA;&#xD;&#xA;Advice: Buy a hand-mixer at least! :)&#xD;&#xA;&#xD;&#xA;**Update** - Yes you can whip it with a stick blender. I would be careful to avoid over- whipping with this method though. It might be easy to over-do it, and you'll start to make butter." />
  <row Id="6993" PostHistoryTypeId="2" PostId="3831" RevisionGUID="c2391b53-82c4-4ca6-8ced-99acf0d6363a" CreationDate="2010-07-30T21:10:01.780" UserId="746" Text="The type of sausage makes a huge difference, from one sausage to another with the same pan you can have a batter that sticks or not.  Experimenting with different sausages will show you the difference, especially if you try varying quality sausages.  More extravagant sausages can cause trouble.&#xD;&#xA;&#xD;&#xA;But for a foolproof answer regardless of sausage type switch your baking pan; ceramic and non-stick were never 100% reliable for me either.  Get a flexible silicone pan (loaf or shallow square both fine) and your toad in the hole will never stick.  They're pretty cheap, and very much worth it.&#xD;&#xA;&#xD;&#xA;Note:  I'd also consider another recipe, in yours the sausages are placed in after the batter.  It may not make a difference but it's worth mixing it up - The sausages can go into the oven with their oil, and the batter is poured into that when the oil is ready." />
  <row Id="6994" PostHistoryTypeId="5" PostId="3831" RevisionGUID="9029461c-a0e5-44c4-bf0e-c47c6b5a9ba5" CreationDate="2010-07-30T21:16:33.807" UserId="746" Comment="added 82 characters in body; added 210 characters in body" Text="The type of sausage makes a huge difference, from one sausage to another with the same pan you can have a batter that sticks or not.  Experimenting with different sausages will show you the difference, especially if you try varying quality sausages.  More extravagant sausages can cause trouble.&#xD;&#xA;&#xD;&#xA;But for a foolproof answer regardless of sausage type switch your baking pan; ceramic and non-stick were never 100% reliable for me either.  Get a flexible silicone pan (loaf or shallow square both fine) and your toad in the hole will never stick.  They're pretty cheap, and very much worth it.  You should also be able to use less oil this way, just shake the sausages around to coat the insides before the batter goes in.&#xD;&#xA;&#xD;&#xA;Note:  I'd also consider another recipe, in yours the sausages are placed in after the batter.  The sausages can go into the oven with a little of their oil, and the batter is poured into that when the oil is ready.  It also requests you reduce heat halfway through, don't do this.  Also, the highest risen point should be on the cusp of turning slightly burnt before you remove it from the oven, ensures it's cooked through." />
  <row Id="6995" PostHistoryTypeId="2" PostId="3832" RevisionGUID="5de3979f-bf31-4b12-b239-b474db93a59c" CreationDate="2010-07-30T21:33:24.410" UserId="266" Text="I've made it once by hand, with a whisk.  Like others, I had a sore wrist afterwards.&#xD;&#xA;&#xD;&#xA;I do it all the time with a cheap stick blender because I'm lazy.   I especially like it for making a small amount.  I try to use a bowl which is about as wide as it is deep - deep enough to keep the cream from spilling, wide enough to move the stick blender around.  &#xD;&#xA;&#xD;&#xA;The problem I've found with using the stick blender is that once the cream starts to thicken, you have to be extra-careful to stir the cream around.  The blender will happily give you a dollop of whipped cream in the middle of a bowl of mostly runny stuff.  So every few seconds I shake off the cream that's stuck to the blender and stir the whole bowl a bit." />
  <row Id="6997" PostHistoryTypeId="2" PostId="3833" RevisionGUID="228a4e8d-55c2-4a51-9676-d49edb6df8b7" CreationDate="2010-07-30T21:47:11.463" UserId="266" Text="The biggest improvement compared to _any_ style of coffee that's pre-gound would be buy good beans and grind them yourselves.  For so few people, you should also look at ways you can make relatively small amounts at a time.&#xD;&#xA;&#xD;&#xA;If it were me, I'd get kettle, a decent burr grinder, a couple thermoses and a couple cone filter holders that will sit on top of the thermoses.  I don't find it too much work to boil water, grind coffee, dump it into a filter and then pour the water over it into a thermos.&#xD;&#xA;&#xD;&#xA;I don't know who else makes [cone filter holders other than Melitta][1], and when I wanted to buy just some holders, I had to call them, but it was possible.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://shop.melitta.com/search.asp?SKW=MACM" />
  <row Id="6998" PostHistoryTypeId="2" PostId="3834" RevisionGUID="754ee0a8-8053-41a0-8d68-0856540fd889" CreationDate="2010-07-30T21:51:47.250" UserId="266" Text="It's quite possible to cut up a chicken the usual way (wings, drumsticks, thighs, breasts, back) with a cleaver, but a good chef's knife is easier to handle.&#xD;&#xA;&#xD;&#xA;What I think of as &quot;chinese style&quot; is to cut up those pieces into smaller pieces using the cleaver to chop through the bones in the process." />
  <row Id="6999" PostHistoryTypeId="2" PostId="3835" RevisionGUID="81a14aa0-3cfb-41a5-b3db-3c38d4b8256f" CreationDate="2010-07-30T21:55:03.580" UserId="1549" Text="To avoid overcooking chicken, Heston Blumenthal (&quot;In Search of Perfection&quot;) roasts a chicken at 140 degrees F (60 degrees C). Honestly. For a 2 pound bird (1.5 kilos) this will take 4-6 hours. The internal temperature of the chicken must come up to 140 degrees. Once it reaches this temperature leave the meat to rest for a further hour.&#xD;&#xA;&#xD;&#xA;There is plenty that can go wrong with this recipe. Here's what I have come up against:&#xD;&#xA;&#xD;&#xA; - The temperature gauge of my previous oven could be out by as much as 20 degrees Celcius! Get an oven thermometer and use it on the same shelf that you will roast the chicken;&#xD;&#xA; - Don't forget to rest the meat. The meat closer to the bone will continue to cook after it is taken out of the oven. I have found uncooked spots when I skipped this step;&#xD;&#xA; - Taking the internal temperature of the bird seems to be a black art. I'm not sure where the best place is to probe for temperature. I can only advise to try a number of locations before deciding the chicken is done;&#xD;&#xA; - Don't use this recipe if your chicken isn't fresh. Have a good sniff before you put it in the oven. If it's a bit niffy your whole house is going to stink after six hours of low-temperature cooking. You won't want to eat it after that.&#xD;&#xA;&#xD;&#xA;Last of all, the chicken will come out of the oven looking pale and unappetising. Heston suggests browning the skin in a frying pan. I have had reasonable results sticking it under the broiler for a while." />
  <row Id="7000" PostHistoryTypeId="2" PostId="3836" RevisionGUID="e0663f81-ee9b-489c-b1db-bf1707c85627" CreationDate="2010-07-30T22:50:52.283" UserId="1320" Text="I'm trying to reduce cholesterol in my diet and have switched to using egg whites (from a carton) instead of whole eggs.  This substitution usually works out OK, but when I make zucchini bread -- and other quick breads -- the loaves don't rise as well as they used to, and they tend to be drier.  &#xD;&#xA;&#xD;&#xA;I'm doing a 1:1 substitution using the guide on the carton (1egg is approx. 2oz), so I assume that a lot of the problem is that I'm missing the fat from the egg yolks.  Is this correct, and if so, what can I use instead that will be low in cholesterol?" />
  <row Id="7001" PostHistoryTypeId="1" PostId="3836" RevisionGUID="e0663f81-ee9b-489c-b1db-bf1707c85627" CreationDate="2010-07-30T22:50:52.283" UserId="1320" Text="Baking zucchini bread without egg yolks" />
  <row Id="7002" PostHistoryTypeId="3" PostId="3836" RevisionGUID="e0663f81-ee9b-489c-b1db-bf1707c85627" CreationDate="2010-07-30T22:50:52.283" UserId="1320" Text="&lt;baking&gt;&lt;egg-whites&gt;" />
  <row Id="7003" PostHistoryTypeId="2" PostId="3837" RevisionGUID="252b8c79-8acb-4060-8c55-23f87520e36f" CreationDate="2010-07-30T22:54:32.840" UserId="41" Text="There's recipes for beurre noisette and beurre noir in my go-to book, the Joy of Cooking, and neither of them call for clarified butter.  Just plain, ordinary, unsalted butter.&#xD;&#xA;&#xD;&#xA;The &quot;clarified&quot; part of clarified butter is just fat, and to the best of my knowledge, fat doesn't brown/toast.  It would almost certainly be the solids that do that!&#xD;&#xA;&#xD;&#xA;In fact, ghee, a similar product, is basically butter left to simmer for an hour or so - and during this time, the milk solids will separate *and turn brown* - that's how you know it's done.&#xD;&#xA;&#xD;&#xA;I'm pretty sure the answer is no; beurre noir is not made with clarified butter.  Something's not quite right with that recipe." />
  <row Id="7009" PostHistoryTypeId="2" PostId="3838" RevisionGUID="94c98db9-61b3-40ff-ab86-8a1f642010aa" CreationDate="2010-07-31T00:03:14.077" UserId="839" Text="I've read that you can substitute 1 tablespoon ground flax seed mixed with three tablespoons of water for 1 egg quite successfully. [Here][1] is a list of options containing that one. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vegcooking.com/vegcooking-eggreplace.asp&#xD;&#xA;" />
  <row Id="7013" PostHistoryTypeId="2" PostId="3840" RevisionGUID="00f3893b-ae0c-4e80-8e46-1745ad3f0f3a" CreationDate="2010-07-31T00:37:14.557" UserId="177" Text="How is it made and what are the ingredients?" />
  <row Id="7014" PostHistoryTypeId="1" PostId="3840" RevisionGUID="00f3893b-ae0c-4e80-8e46-1745ad3f0f3a" CreationDate="2010-07-31T00:37:14.557" UserId="177" Text="How is Pate made?  What are the ingredients?" />
  <row Id="7015" PostHistoryTypeId="3" PostId="3840" RevisionGUID="00f3893b-ae0c-4e80-8e46-1745ad3f0f3a" CreationDate="2010-07-31T00:37:14.557" UserId="177" Text="&lt;pate&gt;" />
  <row Id="7017" PostHistoryTypeId="2" PostId="3842" RevisionGUID="86c57188-3688-41b3-be42-37d8d86fa605" CreationDate="2010-07-31T00:44:50.250" UserId="177" Text="If a recipe calls for regular milk, can I substitute Soy Milk - I'm lactose intolerant.." />
  <row Id="7018" PostHistoryTypeId="1" PostId="3842" RevisionGUID="86c57188-3688-41b3-be42-37d8d86fa605" CreationDate="2010-07-31T00:44:50.250" UserId="177" Text="Can I substitute Soy Milk when a recipe calls for regular milk?" />
  <row Id="7019" PostHistoryTypeId="3" PostId="3842" RevisionGUID="86c57188-3688-41b3-be42-37d8d86fa605" CreationDate="2010-07-31T00:44:50.250" UserId="177" Text="&lt;milk&gt;" />
  <row Id="7020" PostHistoryTypeId="2" PostId="3843" RevisionGUID="0da2706e-fe09-4e7a-8862-0961b1678cef" CreationDate="2010-07-31T00:46:51.337" UserId="177" Text="Are there any food products that can be eaten/drank that that have high calcium content?" />
  <row Id="7021" PostHistoryTypeId="1" PostId="3843" RevisionGUID="0da2706e-fe09-4e7a-8862-0961b1678cef" CreationDate="2010-07-31T00:46:51.337" UserId="177" Text="If I'm Lactose intolerant, are there substitutes for calcium?" />
  <row Id="7022" PostHistoryTypeId="3" PostId="3843" RevisionGUID="0da2706e-fe09-4e7a-8862-0961b1678cef" CreationDate="2010-07-31T00:46:51.337" UserId="177" Text="&lt;milk&gt;" />
  <row Id="7023" PostHistoryTypeId="2" PostId="3844" RevisionGUID="552f8a1d-06c7-4306-9a07-5c765f47c580" CreationDate="2010-07-31T01:10:00.740" UserId="403" Text="Green vegetables are a good source of calcium, artichokes, broccoli, and greens (like turnip greens) in particular. Other sources of dietary calcium include sardines, canned salmon, raisins, almonds, sesame seeds, and soy beans. &#xD;&#xA;" />
  <row Id="7024" PostHistoryTypeId="2" PostId="3845" RevisionGUID="9ba9ccb8-4c45-4b0b-8dc4-8d8549b4116b" CreationDate="2010-07-31T01:19:12.483" UserId="60" Text="&gt; Pâté is a mixture of ground meat and fat minced into a spreadable paste.&#xD;&#xA;&#xD;&#xA;Source: [Wikipedia]&#xD;&#xA;&#xD;&#xA;Liver is most commonly used. There are literally endless combinations of other ingredients. Vegetables, herbs, spices, other meats, etc. The meat is typically cooked and then processed into a paste like substance, though textures vary.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Wikipedia]: http://en.wikipedia.org/wiki/P%C3%A2t%C3%A9&#xD;&#xA;" />
  <row Id="7025" PostHistoryTypeId="5" PostId="3844" RevisionGUID="a400134e-ac7d-485e-b067-bc7b153313f1" CreationDate="2010-07-31T01:20:27.737" UserId="403" Comment="added 268 characters in body" Text="Green vegetables are a good source of calcium, in particular, artichokes, broccoli, and greens (like turnip greens). Other sources of dietary calcium include sardines, canned salmon, raisins, almonds, sesame seeds, and soy beans. &#xD;&#xA;&#xD;&#xA;ETA: The daily recommended intake of calcium for an adult is 500-1000 mg. If you're curious about how much calcium a particular foodstuff has, you can look it up on the [USDA National Nutrient Database][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nal.usda.gov/fnic/foodcomp/search/" />
  <row Id="7026" PostHistoryTypeId="6" PostId="3840" RevisionGUID="029ed6dd-a58c-4157-ac52-c5b28abb1e9b" CreationDate="2010-07-31T01:21:44.597" UserId="60" Comment="edited tags" Text="&lt;pate&gt;&lt;making-of&gt;" />
  <row Id="7027" PostHistoryTypeId="2" PostId="3846" RevisionGUID="4bd05b05-1493-413e-b201-1c49b2947dbb" CreationDate="2010-07-31T01:23:15.297" UserId="183" Text="At work we have bought several of the automatic espresso makers.  Staff and visitors seem very satisfied with the results.  The machine grinds the coffee beans for each portion and some of the employees will steam milk with it.  The machines have a dial that allows one to pull from 1 to 8 oz per serving and they have three strength levels for the amount of coffee used with each portion.  The machine completely replaced the drip machines. &#xD;&#xA;&#xD;&#xA;We have several machines, one per floor, and they have put up with the abuse for several years.  Their front panel will guide you through any maintenance (filters, water, decalcification, etc.).&#xD;&#xA;&#xD;&#xA;We found the regular espresso machines too messy for a work environment.&#xD;&#xA;&#xD;&#xA;[1]: http://www.capresso.com/prod_super.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7028" PostHistoryTypeId="2" PostId="3847" RevisionGUID="28d2af31-f66e-4728-abb9-fd7b1a83d94f" CreationDate="2010-07-31T01:40:46.347" UserId="403" Text="The short answer is yes; the longer answer depends on what kind of soy milk you're buying and how you plan to use it. I've used soy milk in my breads and cakes without noticing much of a difference in texture, but I use the unflavored, unsweetened versions of it (especially in cake-baking, as many recipes call for vanilla and some soy milks have vanilla in them). I avoid &quot;light&quot; soy milk when making creamy dishes or sauces because I want them to have the creamiest texture possible. If you're using soy milk in a soup or stew, don't allow it to boil because that can cause the &quot;milk&quot; to curdle (and add your acids at the end of cooking, also to avoid curdling). Oh, and be aware that some brands of soy milk are very sweet (you can buy it unsweetened, though); the sweetness might not work well in some dishes. " />
  <row Id="7029" PostHistoryTypeId="5" PostId="3842" RevisionGUID="0ae18467-ead2-47a4-a866-7703e6947249" CreationDate="2010-07-31T01:42:00.587" UserId="177" Comment="deleted 17 characters in body; edited title" Text="If a baking recipe calls for regular milk, can I substitute Soy Milk..." />
  <row Id="7030" PostHistoryTypeId="4" PostId="3842" RevisionGUID="0ae18467-ead2-47a4-a866-7703e6947249" CreationDate="2010-07-31T01:42:00.587" UserId="177" Comment="deleted 17 characters in body; edited title" Text="Can I substitute Soy Milk when a recipe for baking calls for regular milk?" />
  <row Id="7031" PostHistoryTypeId="2" PostId="3848" RevisionGUID="2980c2fa-2c13-444a-a4f8-018d5bd6c3ec" CreationDate="2010-07-31T01:53:52.587" UserId="486" Text="I grew up in Yorkshire, that doesn't make me an immediate expert but my Mother used lard or beef dripping to coat the container for either Yorkshire Puddings or Toad in the Hole.&#xD;&#xA;You should preheat the lard in the oven, it should be 'very' hot.&#xD;&#xA;&#xD;&#xA;I suspect the issue with using the oil from the sausages is that you will get some water as well as the oil. This will not coat the batter and will evaporate quickly. Or the oil is not hot enough when put in the container. I suggest putting the residue from the sausage in a gravy not for the Toad in the Hole.&#xD;&#xA;&#xD;&#xA;P.S. I don't know what (from the linked recipe) the sausage chunks means, but keep your sausages whole imo." />
  <row Id="7032" PostHistoryTypeId="6" PostId="3843" RevisionGUID="9d3b675d-907d-4408-b34c-8d538e823a3d" CreationDate="2010-07-31T01:56:52.673" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;" />
  <row Id="7033" PostHistoryTypeId="6" PostId="3842" RevisionGUID="aa1ce8c6-020f-4582-94cf-e7dcc999d17f" CreationDate="2010-07-31T01:57:13.543" UserId="403" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;" />
  <row Id="7034" PostHistoryTypeId="2" PostId="3849" RevisionGUID="49a5d6fc-228e-4da1-a338-dc448455a40f" CreationDate="2010-07-31T02:06:38.797" UserId="486" Text="If it's English style beer battered fish the batter &quot;shouldn't&quot; stick to the fish otherwise it will be too dry or soggy depending on which way you go rather than light and crisp. To be light and crisp it should not adhere to the surface of the fish too closely.&#xD;&#xA;&#xD;&#xA;Breaded fish is a different matter. Take a look at the pic here:&#xD;&#xA;&#xD;&#xA;http://www.bbcgoodfood.com/recipes/7785/golden-beerbattered-fish-with-chips&#xD;&#xA;" />
  <row Id="7035" PostHistoryTypeId="6" PostId="3843" RevisionGUID="4d6b78f2-44e3-4ff8-bffa-1ce67e35da01" CreationDate="2010-07-31T02:06:51.027" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;health&gt;" />
  <row Id="7036" PostHistoryTypeId="2" PostId="3850" RevisionGUID="52a814ce-d63a-4040-af81-ef672ca39163" CreationDate="2010-07-31T02:14:37.763" UserId="426" Text="Genetics is actually the greatest affect on cholesterol.  Consumption of dietary cholesterol has very little correlation to serum cholesterol in your body and the amount of cholesterol you're going to save by leaving out the egg yolks vs. the impact it has on the resulting bread will hardly be worth it.&#xD;&#xA;&#xD;&#xA;However, if you wish to proceed then I'd recommedn simply adding about a tablespoon of vegetable oil in replacement of the egg yolks that are being omitted.&#xD;&#xA;&#xD;&#xA;The fat in the egg yolks is going to assist in minimizing gluten development.  Since you've omitted the fat there is probably a bit more gluten formation taking place and thus the fact that it doesn't rise as well.  Egg whites have a drying effect on baked goods so that is why the bread is drier than before." />
  <row Id="7037" PostHistoryTypeId="5" PostId="3846" RevisionGUID="52a8665b-1aaf-4658-890e-795a8796d51f" CreationDate="2010-07-31T02:16:09.723" UserId="183" Comment="where to get beans" Text="At work we have bought several of the automatic espresso makers.  Staff and visitors seem very satisfied with the results.  The machine grinds the coffee beans for each portion and some of the employees will steam milk with it.  The machines have a dial that allows one to pull from 1 to 8 oz per serving and they have three strength levels for the amount of coffee used with each portion.  The machine completely replaced the drip machines. &#xD;&#xA;&#xD;&#xA;We have several machines, one per floor, and they have put up with the abuse for several years.  Their front panel will guide you through any maintenance (filters, water, decalcification, etc.).  Because the machine uses beans, we just order them online.&#xD;&#xA;&#xD;&#xA;We found the regular espresso machines too messy for a work environment.&#xD;&#xA;&#xD;&#xA;[1]: http://www.capresso.com/prod_super.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7038" PostHistoryTypeId="2" PostId="3851" RevisionGUID="f1cd344a-5221-4f51-90ae-ff1f4e938161" CreationDate="2010-07-31T02:17:11.360" UserId="486" Text="Symmetry with the pepper mill?&#xD;&#xA;&#xD;&#xA;Otherwise it isn't too bad a way for you to dispense salt without putting on too much." />
  <row Id="7040" PostHistoryTypeId="2" PostId="3852" RevisionGUID="3cfbb612-b47c-4647-84df-157afce4f243" CreationDate="2010-07-31T02:28:18.680" UserId="426" Text="@Chris:  Does the recipe from the Nero Wolfe cookbook say anything about dumping the milky/watery portion out of the pan before returning the butter to it to brown? &#xD;&#xA;&#xD;&#xA;Clarified butter WILL NOT brown, that is the purpose for clarifying it.  The milk solids are what brown.  The portion that usually goes to the bottom will be the whey and the milk solids initially tend to form the &quot;scum&quot; on the top.  To me it sounds like he's trying to suggest that you should pour the butter &amp; solids off, dump out any whey, and then return the butter to the pan so you can heat it to the point of a dark brown without it splattering (which is caused by the water in the whey).  4 tablespoons of butter isn't going to have much whey in the first place so just cook the whole butter to the beurre noir point." />
  <row Id="7041" PostHistoryTypeId="6" PostId="3843" RevisionGUID="c6165b0b-8923-4bb4-a604-b1e388d2fae7" CreationDate="2010-07-31T02:30:16.320" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;health&gt;&lt;milk&gt;&lt;nutrition&gt;" />
  <row Id="7042" PostHistoryTypeId="6" PostId="3843" RevisionGUID="005ca84e-a2e3-478a-83a1-86981223c0e2" CreationDate="2010-07-31T02:31:05.883" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;health&gt;&lt;milk&gt;&lt;nutrition&gt;&lt;allergy&gt;" />
  <row Id="7043" PostHistoryTypeId="2" PostId="3853" RevisionGUID="c3a8929b-79cc-4062-bb2e-e859d08c374e" CreationDate="2010-07-31T02:32:08.140" UserId="177" Text="Smash up or blend about a half a banana or 1/4 cup applesauce to use as an egg replacer for each egg in baked goods such as muffins, pancakes or yeast-free quick breads, such as pumpkin bread, or your zucchini bread - they will add a good amount of thick moisture, like eggs, but they won't help your dishes rise, so include a bit of baking powder or baking soda to help it rise if needed." />
  <row Id="7044" PostHistoryTypeId="2" PostId="3854" RevisionGUID="2656f78f-7ab2-405a-be07-6579ae4dc6f9" CreationDate="2010-07-31T02:37:06.850" UserId="183" Text="Traditional dough will not freeze well.  You have to par-bake it.&#xD;&#xA;&#xD;&#xA;In the US, the &amp;ldquo;freshly baked&amp;rdquo; bread sold in most supermarkets is par-baked dough.   This is risen dough, which is then baked for 70 to 80% of the usual baking time, cooled, frozen, and shipped to the supermarket, where it is baked again until golden.  You could do the same.&#xD;&#xA;&#xD;&#xA;A par-baked baugette is a bit denser than a traditional one.  Freezing the dough before baking it kills most of the yeast preventing it from working during the first stages of baking." />
  <row Id="7045" PostHistoryTypeId="2" PostId="3855" RevisionGUID="4c6ed462-279c-402e-aff5-fcf61c1532ab" CreationDate="2010-07-31T02:57:48.517" UserId="721" Text="One problem is bioavailability, that they may be bound by compounds in the plants. I don't have a really good answer for you about that, but fermentation probably helps (you get more from the cabbage in real sauerkraut or kimchi that you would eating it raw)." />
  <row Id="7047" PostHistoryTypeId="2" PostId="3857" RevisionGUID="d86462b8-7ba4-48b2-b1e3-dcae856ff5f7" CreationDate="2010-07-31T03:03:22.217" UserId="1443" Text="Lots of them.&#xD;&#xA;&#xD;&#xA;First, is Lactaid milk, which has the lactose-digesting enzyme lactase added to it. I believe you can purchase lactase separately and that it can be taken with lactose foods to aid in digestion.&#xD;&#xA;&#xD;&#xA;Second is yogurt or kefir, a fermented dairy drink that has much lower lactose content due to the active bacteria.  But you should check, since they're not lactose free.&#xD;&#xA;&#xD;&#xA;The harder the cheese, the less lactase it has, so you might be okay with hard aged cheddars, parmesans, goudas, etc. over younger, creamier types.&#xD;&#xA;&#xD;&#xA;Almond milk has calcium.  As do almonds.  So does broccoli, spinach, and other dark greens. A good spring mix salad is surprisingly high.&#xD;&#xA;&#xD;&#xA;There are obviously plenty of calcium supplements you can purchase if you're concerned.  Anecdotally (meaning I read it somewhere), look out for too much phosphoric acid, a common acidic ingredient in soda, because it's been accused of interfering with calcium absorption.  &#xD;&#xA;&#xD;&#xA;Just for curiosity, my friend growing up cured his lactose intolerance by drinking small amounts of milk every day until he &quot;graduated&quot; to a full glass.  He didn't have a problem after that.&#xD;&#xA;" />
  <row Id="7048" PostHistoryTypeId="5" PostId="3857" RevisionGUID="085372d8-da65-498f-a511-866ff77d9fc9" CreationDate="2010-07-31T03:09:19.957" UserId="1443" Comment="added 36 characters in body" Text="Lots of them.&#xD;&#xA;&#xD;&#xA;First, is Lactaid milk, which has the lactose-digesting enzyme lactase added to it. I believe you can purchase lactase separately and that it can be taken with lactose foods to aid in digestion.&#xD;&#xA;&#xD;&#xA;Second is yogurt or kefir, a fermented dairy drink that has much lower lactose content due to the active bacteria.  But you should check, since they're not lactose free.&#xD;&#xA;&#xD;&#xA;The harder the cheese, the less lactase it has, so you might be okay with hard aged cheddars, parmesans, goudas, etc. over younger, creamier types.&#xD;&#xA;&#xD;&#xA;Almond milk has calcium.  As do almonds. Soymilk is well fortified.  &#xD;&#xA;&#xD;&#xA;Then there's broccoli, spinach, and other dark greens. A good spring mix salad is surprisingly high.&#xD;&#xA;&#xD;&#xA;There are obviously plenty of calcium supplements you can purchase if you're concerned.  Anecdotally (meaning I read it somewhere), look out for too much phosphoric acid, a common acidic ingredient in soda, because it's been accused of interfering with calcium absorption.  &#xD;&#xA;&#xD;&#xA;Just for curiosity, my friend growing up cured his lactose intolerance by drinking small amounts of milk every day until he &quot;graduated&quot; to a full glass.  He didn't have a problem after that.&#xD;&#xA;" />
  <row Id="7049" PostHistoryTypeId="2" PostId="3858" RevisionGUID="5aa1a350-10b4-484b-8754-189a49ec7995" CreationDate="2010-07-31T03:17:52.670" UserId="177" Text="I would like to make beef jerky at home, is there a way to do this?" />
  <row Id="7050" PostHistoryTypeId="1" PostId="3858" RevisionGUID="5aa1a350-10b4-484b-8754-189a49ec7995" CreationDate="2010-07-31T03:17:52.670" UserId="177" Text="Is there a way to make Beef Jerky at home?" />
  <row Id="7051" PostHistoryTypeId="3" PostId="3858" RevisionGUID="5aa1a350-10b4-484b-8754-189a49ec7995" CreationDate="2010-07-31T03:17:52.670" UserId="177" Text="&lt;beef&gt;" />
  <row Id="7052" PostHistoryTypeId="2" PostId="3859" RevisionGUID="466c3024-1deb-4968-8fa1-0dc8eda0a182" CreationDate="2010-07-31T03:26:14.903" UserId="649" Text="Another chicken cutting video; this one is in raw form: http://www.youtube.com/watch?v=iODAToI6_-o&#xD;&#xA;&#xD;&#xA;There are 3 ways to use almost all the chicken meat.&#xD;&#xA;&#xD;&#xA;1. Serve the chicken pieces with bones and make it taste so good that people will strip every little piece off themselves. Advantage: makes you popular, doesn't require much work, Disadvantage: no second meal, the meat along the spine is wasted&#xD;&#xA;&#xD;&#xA;2. Cut off the large chunks of meat for the meal, and later use the carcass for soup or stock. Advantage: gives you a second meal, doesn't require much work, Disadvantage: needs large storage in the fridge until being used.&#xD;&#xA;&#xD;&#xA;3. Cut off the large chunks of meat for the meal, and pick off the rest to put in the fridge for sandwiches the next day. Advantage: gives you a second meal, small storage in fridge, Disadvantage: more work, greasy hands&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As far as technique:  &#xD;&#xA;practice sliding your knife along the bone,  &#xD;&#xA;break up curves into more, smaller cuts instead of few, larger cuts,&#xD;&#xA;if the chicken is cooked, go ahead and use a small dish for scraps that won't get served on the table." />
  <row Id="7053" PostHistoryTypeId="2" PostId="3860" RevisionGUID="1f54d104-a6f5-4c96-9a6a-32c46d43390f" CreationDate="2010-07-31T03:36:20.587" UserId="649" Text="Yes, you can make beef jerky with a dehydrator, or at a very low temp in the oven. It's really more curing than cooking.&#xD;&#xA;&#xD;&#xA;If you're asking this because of the high price of beef jerky, remember that most of beef is water. It takes about 5 pounds of beef to make 1 pound of jerky.&#xD;&#xA;&#xD;&#xA;Unlike steaks, you want really lean meat for beef jerky (at least if you don't intend to eat it within a day)." />
  <row Id="7054" PostHistoryTypeId="4" PostId="3843" RevisionGUID="6e855d6c-eb1a-4ec8-961f-9881006d68f7" CreationDate="2010-07-31T03:47:13.633" UserId="41" Comment="edited tags; edited title" Text="What are some alternative sources of calcium for the lactose-intolerant?" />
  <row Id="7055" PostHistoryTypeId="6" PostId="3843" RevisionGUID="6e855d6c-eb1a-4ec8-961f-9881006d68f7" CreationDate="2010-07-31T03:47:13.633" UserId="41" Comment="edited tags; edited title" Text="&lt;health&gt;&lt;milk&gt;&lt;nutrition&gt;&lt;allergy&gt;" />
  <row Id="7056" PostHistoryTypeId="2" PostId="3861" RevisionGUID="40584626-4c31-4f11-be55-7f0d99d7fd8c" CreationDate="2010-07-31T03:48:04.177" UserId="403" Text="This is [Alton][1] [Brown][2]'s recipe for [homemade beef jerky][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.altonbrown.com/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Alton_Brown&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe/index.html" />
  <row Id="7057" PostHistoryTypeId="2" PostId="3862" RevisionGUID="4c442306-2f22-4f14-84dd-59c6fc77c90c" CreationDate="2010-07-31T04:19:22.207" UserId="649" Text="Little fishies with soft, edible bones (think sardines) are a good source of calcium as well as omega 3 fats." />
  <row Id="7058" PostHistoryTypeId="5" PostId="3476" RevisionGUID="91b09cc2-6a66-48fd-8716-d5436d06be81" CreationDate="2010-07-31T04:20:05.217" UserId="1443" Comment="deleted 1 characters in body" Text="Technically or practically?&#xD;&#xA;&#xD;&#xA;Technically, it's not the best idea.  The purpose of thawing is to bring the meat above 32 degrees but not above 40. (Bringing it to room temperature is a separate process, done only immediately prior to cooking).  In a refrigerator, the temperature is probably between 35-45 degrees, so there's no problem.  On the counter, ambient temp is between 65-85, so it's dicey-town bacterially. 40-140 degrees is the &quot;hot zone&quot;: good for bacteria, bad for you.&#xD;&#xA;&#xD;&#xA;The particular danger of thawing on a countertop is that the exterior of the packaging, especially juices on the surface of the meat or on the inside of the container, may reach room temperature and remain there for hours.  So, ideally, using the refrigerator overnight is best.&#xD;&#xA;&#xD;&#xA;...On the other hand, lots of people do it.  Defrosting outside of the fridge is *much* faster, and you're probably fine as long as you don't let the meat sit out once it's center is thawed. It would also be wise to use the meat *that day*, so that any bacteria which may have started working while it sat out doesn't have too long to mingle (especially if your fridge isn't a very cold one).&#xD;&#xA;&#xD;&#xA;The key is that you're going to *cook* this meat, so its exterior will be flash-fried, steamed, or seared at well above bacteria-killing temperature.&#xD;&#xA;&#xD;&#xA;Your best bet is to use good meats, wash your hands, and be mindful of contaminating cutlery and cutting surfaces with raw meat juice. Otherwise... it hasn't killed you yet." />
  <row Id="7059" PostHistoryTypeId="2" PostId="3863" RevisionGUID="1f37f9ef-3cce-4472-be0a-0b24694174db" CreationDate="2010-07-31T04:24:10.580" UserId="364" Text="I'm experimenting with making my own salsa. I recently had some that had an interesting flavor, rather smoky. Is anyone aware of what might add this flavor? I'd like to add that flavor to my own salsa.&#xD;&#xA;&#xD;&#xA;I don't have a smoker, but I do have a charcoal grill. &#xD;&#xA;&#xD;&#xA;Is there a disadvantage to just adding a couple drops of liquid smoke? " />
  <row Id="7060" PostHistoryTypeId="1" PostId="3863" RevisionGUID="1f37f9ef-3cce-4472-be0a-0b24694174db" CreationDate="2010-07-31T04:24:10.580" UserId="364" Text="Source of smoky flavor in salsa?" />
  <row Id="7061" PostHistoryTypeId="3" PostId="3863" RevisionGUID="1f37f9ef-3cce-4472-be0a-0b24694174db" CreationDate="2010-07-31T04:24:10.580" UserId="364" Text="&lt;flavor&gt;&lt;salsa&gt;" />
  <row Id="7062" PostHistoryTypeId="2" PostId="3864" RevisionGUID="8383435a-c895-4644-8276-bcb2d17fefd8" CreationDate="2010-07-31T04:28:16.347" UserId="839" Text="Chipotle chiles, especially in adobo sauce (e.g., [here][1]), give an excellent smoky flavor. You should be able to find these in your grocery store in the Mexican section. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mexgrocer.com/1150.html" />
  <row Id="7063" PostHistoryTypeId="2" PostId="3865" RevisionGUID="130f166c-b3e0-4abb-b1e6-104fc2a45484" CreationDate="2010-07-31T04:30:15.520" UserId="67" Text="It depends on what sort of a smoky flavor you're looking for.&#xD;&#xA;&#xD;&#xA;I've used chipotle peppers before, but you can also grill the peppers, onions and even tomatoes to get some char on them before chopping them up.  (well, the onions I slice before roasting or grilling, then dice them afterwards)." />
  <row Id="7064" PostHistoryTypeId="6" PostId="3863" RevisionGUID="5b3c48fc-baea-41c8-866a-0c147708f7b1" CreationDate="2010-07-31T04:55:33.243" UserId="1443" Comment="edited tags" Text="&lt;flavor&gt;&lt;salsa&gt;&lt;smoking&gt;" />
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  <row Id="7066" PostHistoryTypeId="6" PostId="3858" RevisionGUID="eed4f62f-4674-4206-8c98-0f916764eb9d" CreationDate="2010-07-31T04:57:00.807" UserId="1443" Comment="edited tags" Text="&lt;beef&gt;&lt;homemade&gt;&lt;jerky&gt;&lt;dehydrating&gt;" />
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  <row Id="7073" PostHistoryTypeId="6" PostId="3791" RevisionGUID="aa993f61-2fbe-471a-a64d-505888eb4764" CreationDate="2010-07-31T05:09:01.303" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;coffee&gt;" />
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  <row Id="7083" PostHistoryTypeId="6" PostId="3135" RevisionGUID="b6c9d3d1-7115-4ccd-9d3f-03812fcd6f6a" CreationDate="2010-07-31T05:33:23.760" UserId="1443" Comment="tag" Text="&lt;herbs&gt;&lt;leftovers&gt;&lt;mint&gt;" />
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  <row Id="7086" PostHistoryTypeId="6" PostId="3716" RevisionGUID="1c5a1d1e-e215-4b32-915a-007e7bedf632" CreationDate="2010-07-31T05:44:29.670" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;italian-cuisine&gt;&lt;allergy&gt;" />
  <row Id="7087" PostHistoryTypeId="6" PostId="85" RevisionGUID="3fff2a64-ef32-45dc-9bc8-ab9412770baf" CreationDate="2010-07-31T05:57:51.607" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;equipment&gt;&lt;wok&gt;&lt;seasoning-pans&gt;" />
  <row Id="7088" PostHistoryTypeId="6" PostId="87" RevisionGUID="7410bd6f-49b6-438d-9451-4b16de74fb61" CreationDate="2010-07-31T06:01:52.317" UserId="1443" Comment="edited tags" Text="&lt;grilling&gt;&lt;recipe-problems&gt;&lt;technique&gt;" />
  <row Id="7089" PostHistoryTypeId="6" PostId="98" RevisionGUID="b8c1de10-4171-4599-a988-6ed99314eecf" CreationDate="2010-07-31T06:02:28.620" UserId="1443" Comment="edited tags" Text="&lt;recipes&gt;&lt;software&gt;&lt;technology&gt;" />
  <row Id="7090" PostHistoryTypeId="6" PostId="105" RevisionGUID="e22bb3c0-e48a-499e-a796-3cebdf329171" CreationDate="2010-07-31T06:03:40.473" UserId="1443" Comment="edited tags" Text="&lt;pie&gt;&lt;recipe-problems&gt;&lt;thickening&gt;&lt;substitution&gt;" />
  <row Id="7091" PostHistoryTypeId="6" PostId="109" RevisionGUID="ede7aee8-231b-491d-9738-8497b1755d5d" CreationDate="2010-07-31T06:05:13.030" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;ripe&gt;&lt;food-science&gt;" />
  <row Id="7092" PostHistoryTypeId="6" PostId="119" RevisionGUID="75781bd9-d0f3-4ab9-9241-2e71ba250b29" CreationDate="2010-07-31T06:05:43.947" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;vegan&gt;&lt;dairy-free&gt;&lt;sour-cream&gt;" />
  <row Id="7093" PostHistoryTypeId="6" PostId="123" RevisionGUID="7aa0e816-4ecb-489a-9963-378236aa404b" CreationDate="2010-07-31T06:06:42.870" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="7094" PostHistoryTypeId="6" PostId="134" RevisionGUID="33bb92e4-0d7b-4354-a81a-09cc5433e1be" CreationDate="2010-07-31T06:07:17.017" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;salt&gt;&lt;classification&gt;" />
  <row Id="7095" PostHistoryTypeId="6" PostId="138" RevisionGUID="beffc6f6-4c20-4de2-80c6-b0af7faaf2ec" CreationDate="2010-07-31T06:07:51.197" UserId="1443" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;salt&gt;&lt;steak&gt;" />
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  <row Id="7098" PostHistoryTypeId="6" PostId="3591" RevisionGUID="cf420a2b-c51f-428f-8038-4bf3becd038f" CreationDate="2010-07-31T06:22:37.067" UserId="1443" Comment="edited tags" Text="&lt;meat&gt;&lt;ingredients&gt;&lt;bacon&gt;&lt;turkey&gt;" />
  <row Id="7099" PostHistoryTypeId="6" PostId="3540" RevisionGUID="82cb52ab-10cd-4920-a173-0eb3e369311d" CreationDate="2010-07-31T06:26:28.743" UserId="1443" Comment="edited tags" Text="&lt;steak&gt;&lt;vegan&gt;&lt;tofu&gt;&lt;vegeterian&gt;&lt;immitation&gt;" />
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  <row Id="7101" PostHistoryTypeId="6" PostId="3757" RevisionGUID="6ca41916-4d53-45ec-a2ed-5902a2433200" CreationDate="2010-07-31T06:31:49.013" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;brownies&gt;&lt;dieting&gt;&lt;low-fat&gt;" />
  <row Id="7102" PostHistoryTypeId="6" PostId="2500" RevisionGUID="430bd916-fe0c-4d10-b4ce-c45c8e0cae11" CreationDate="2010-07-31T06:32:20.477" UserId="1443" Comment="edited tags" Text="&lt;recipe&gt;&lt;resources&gt;&lt;websites&gt;" />
  <row Id="7103" PostHistoryTypeId="6" PostId="1" RevisionGUID="544c00f0-58d1-4e12-a0c8-d0cd874f8533" CreationDate="2010-07-31T06:41:42.830" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;recipe-problems&gt;&lt;chocolate-chips-cookies&gt;" />
  <row Id="7104" PostHistoryTypeId="6" PostId="1" RevisionGUID="c86ea885-0724-403c-aa2d-e54a62923bf9" CreationDate="2010-07-31T06:42:14.170" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;recipe-problems&gt;&lt;texture&gt;" />
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  <row Id="7116" PostHistoryTypeId="6" PostId="68" RevisionGUID="754a1cb7-c617-4b8a-a2d2-7c8086e7e458" CreationDate="2010-07-31T07:42:05.233" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;spices&gt;&lt;pantry&gt;&lt;organization&gt;" />
  <row Id="7117" PostHistoryTypeId="6" PostId="69" RevisionGUID="c43da573-3f63-4bdd-a5a6-6c024f84722b" CreationDate="2010-07-31T07:42:26.967" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;organic&gt;&lt;shopping&gt;&lt;local&gt;&lt;budget-cooking&gt;" />
  <row Id="7118" PostHistoryTypeId="6" PostId="81" RevisionGUID="27dbb5a8-3298-4fdb-b13a-60701f683d3a" CreationDate="2010-07-31T07:43:54.823" UserId="1443" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;chicken&gt;&lt;recipe-problems&gt;&lt;pounding&gt;" />
  <row Id="7119" PostHistoryTypeId="6" PostId="84" RevisionGUID="5635cf91-412a-45ff-9f78-dd090e9cbe5d" CreationDate="2010-07-31T07:45:50.843" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;recipe&gt;&lt;measurements&gt;&lt;pancake&gt;&lt;waffle&gt;" />
  <row Id="7120" PostHistoryTypeId="6" PostId="3613" RevisionGUID="78d60d1f-51fa-4023-937b-7c0c0c0c1508" CreationDate="2010-07-31T07:54:43.347" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;onions&gt;&lt;basics&gt;&lt;how-to&gt;" />
  <row Id="7121" PostHistoryTypeId="6" PostId="3629" RevisionGUID="6b139dea-c3a2-4ebf-82b6-7d68832971d7" CreationDate="2010-07-31T07:57:02.717" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;sous-vide&gt;&lt;pork-chops&gt;" />
  <row Id="7122" PostHistoryTypeId="6" PostId="3645" RevisionGUID="ef1da458-8b3f-4003-8055-cb0f97119c05" CreationDate="2010-07-31T07:59:11.527" UserId="1443" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;elderberries&gt;" />
  <row Id="7123" PostHistoryTypeId="6" PostId="3649" RevisionGUID="22a4b340-3056-4d55-a115-9e0a5e63e46e" CreationDate="2010-07-31T07:59:44.757" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;storage-lifetime&gt;" />
  <row Id="7124" PostHistoryTypeId="6" PostId="3650" RevisionGUID="72479a7d-a983-4cbb-ad53-fe56d8428ea0" CreationDate="2010-07-31T08:05:33.820" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;high-altitude&gt;&lt;food-science&gt;" />
  <row Id="7125" PostHistoryTypeId="6" PostId="3655" RevisionGUID="17aeab64-7b9b-4a9f-b6e6-4c555e228a64" CreationDate="2010-07-31T08:15:49.523" UserId="1443" Comment="tags" Text="&lt;health&gt;&lt;recipe&gt;&lt;avocados&gt;" />
  <row Id="7126" PostHistoryTypeId="6" PostId="3662" RevisionGUID="4a7283f6-5fff-48ab-a50d-8c595b295528" CreationDate="2010-07-31T08:16:20.643" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;avocado&gt;&lt;shopping&gt;&lt;ingredient-selection&gt;" />
  <row Id="7127" PostHistoryTypeId="6" PostId="3662" RevisionGUID="3f47b0fe-06f8-4213-8df7-97899861bc25" CreationDate="2010-07-31T08:16:38.147" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;ripe&gt;&lt;shopping&gt;&lt;avocado&gt;&lt;ingredient-selection&gt;" />
  <row Id="7128" PostHistoryTypeId="6" PostId="3667" RevisionGUID="f2c20b1b-8763-4188-b0d3-d1be0b2d1239" CreationDate="2010-07-31T08:17:22.997" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;dessert&gt;&lt;taffy&gt;&lt;fail&gt;" />
  <row Id="7129" PostHistoryTypeId="6" PostId="3700" RevisionGUID="8d4fb6e9-d759-4593-b846-0b92e2449bb2" CreationDate="2010-07-31T08:22:26.107" UserId="1443" Comment="edited tags" Text="&lt;grilling&gt;&lt;beef&gt;&lt;budget-cooking&gt;" />
  <row Id="7130" PostHistoryTypeId="6" PostId="3688" RevisionGUID="03e51159-0328-402f-ac52-ad524be3aae7" CreationDate="2010-07-31T08:23:18.817" UserId="1443" Comment="edited tags" Text="&lt;cheese&gt;&lt;fats&gt;&lt;low-fat&gt;" />
  <row Id="7131" PostHistoryTypeId="6" PostId="3745" RevisionGUID="2851a459-40a4-44e9-b3d1-321445d640b0" CreationDate="2010-07-31T08:23:56.600" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;&lt;olive&gt;" />
  <row Id="7132" PostHistoryTypeId="2" PostId="3866" RevisionGUID="899a995d-1f0b-44c1-8bfc-43d08af22c86" CreationDate="2010-07-31T10:21:01.793" UserId="60" Text="Don't forget cumin! Cumin imparts an earthy smoky flavor.&#xD;&#xA;&#xD;&#xA;One of my favorite store bought salsas is [Trader Joe's Double Roasted Salsa][1]. If I were stranded on a desert island, an endless supply of this would be one of my must-haves. It uses double roasted anaheim peppers and cumin to achieve it's amazing flavor. &#xD;&#xA;&#xD;&#xA;Here's the ingredient list:&#xD;&#xA;&#xD;&#xA;&gt; Tomatoes, water, double roasted anaheim peppers, onions, cilantro, cider vinegar, jalapenos, lime juice, sea salt, garlic, cumin, black pepper.&#xD;&#xA;&#xD;&#xA;I haven't tried my hand at duplicating this, but I bet it'd be fun to try. Double roasting a pepper consists of fire roasting it, peeling, and fire roasting again.&#xD;&#xA;&#xD;&#xA;Also, if you do experiment with fire roasting tomatoes as Joe has suggested, save yourself some trouble and use Roma tomatoes. If you try using regular slicing tomatoes they'll just disintgrate. Roma's are sturdy, and taste great.&#xD;&#xA;&#xD;&#xA;[1]: http://www.flickr.com/photos/9229859@N02/4682758919/" />
  <row Id="7133" PostHistoryTypeId="5" PostId="3866" RevisionGUID="02556304-9952-4708-afa3-870d84ca5971" CreationDate="2010-07-31T10:26:13.020" UserId="60" Comment="added 506 characters in body" Text="Don't forget cumin! Cumin imparts an earthy smoky flavor.&#xD;&#xA;&#xD;&#xA;One of my favorite store bought salsas is [Trader Joe's Double Roasted Salsa][1]. If I were stranded on a desert island, an endless supply of this would be one of my must-haves. It uses double roasted anaheim peppers and cumin to achieve it's amazing flavor. &#xD;&#xA;&#xD;&#xA;Here's the ingredient list:&#xD;&#xA;&#xD;&#xA;&gt; Tomatoes, water, double roasted anaheim peppers, onions, cilantro, cider vinegar, jalapenos, lime juice, sea salt, garlic, cumin, black pepper.&#xD;&#xA;&#xD;&#xA;I haven't tried my hand at duplicating this, but I bet it'd be fun to try. Double roasting a pepper consists of fire roasting it, peeling, and fire roasting again.&#xD;&#xA;&#xD;&#xA;If you do experiment with fire roasting tomatoes as Joe has suggested, save yourself some trouble and use Roma tomatoes. If you try using regular slicing tomatoes they'll just disintgrate. Roma's are sturdy, and taste great.&#xD;&#xA;&#xD;&#xA;Regarding your equipment, I don't think you need a smoker for salsa. I've never had a salsa that had anything _smoked_ in it that I'm aware of. The smoky flavor has always come from either peppers or tomatoes being fire roasted. You can fire roast things on your charcoal grill, but you can do it even simpler with your broiler, or even simplest directly on a gas stove burner. I would avoid the liquid smoke until you've tried a salsa with fire roasted chilis and/or tomatoes, chances are you won't need it.&#xD;&#xA;&#xD;&#xA;[1]: http://www.flickr.com/photos/9229859@N02/4682758919/" />
  <row Id="7134" PostHistoryTypeId="5" PostId="3843" RevisionGUID="a862d0d2-0182-4bc7-8c60-c9dfa6d1880a" CreationDate="2010-07-31T12:20:36.237" UserId="177" Comment="added 26 characters in body; edited title; added 40 characters in body" Text="Are there any food products that can be used for cooking/baking that have high calcium as an alternative for milk - not necessarily liquid alternatives..." />
  <row Id="7135" PostHistoryTypeId="4" PostId="3843" RevisionGUID="a862d0d2-0182-4bc7-8c60-c9dfa6d1880a" CreationDate="2010-07-31T12:20:36.237" UserId="177" Comment="added 26 characters in body; edited title; added 40 characters in body" Text="What are some alternative sources of calcium (to milk) for the lactose-intolerant?" />
  <row Id="7136" PostHistoryTypeId="5" PostId="1419" RevisionGUID="ffc7bd8e-43f9-45ff-b7e1-aa5d644a9681" CreationDate="2010-07-31T12:37:18.090" UserId="578" Comment="bolded grilling techniques" Text="Since turkey burgers don't have a lot of fat, you lose a lot of the flavor that you get with beef.  Also, you have to make sure you cook them through (170 degrees), so they tend to dry out.&#xD;&#xA;&#xD;&#xA;What are your pro tips for cooking great turkey burgers?&#xD;&#xA;&#xD;&#xA;- Preparation&#xD;&#xA;- Seasoning&#xD;&#xA;- **Grilling techniques** (high heat? tin foil?)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7137" PostHistoryTypeId="2" PostId="3867" RevisionGUID="27ae84f6-71cc-4587-a7fb-4ac4dd042ec7" CreationDate="2010-07-31T13:07:07.593" UserDisplayName="Princess Zeltron" Text="I keep them on tiered shelving units you can buy at any organization or kitchen store and I arrange them alphabetically." />
  <row Id="7138" PostHistoryTypeId="2" PostId="3868" RevisionGUID="4fd6c9c7-6591-469a-a1d1-d3fedf7a288e" CreationDate="2010-07-31T13:09:18.383" UserId="178" Text="I'm fond of chopping the green of a green onion into 1/2&quot; lengths and adding that in. Gives it a really great flavour that matches well with cumin, if that's your thing!" />
  <row Id="7139" PostHistoryTypeId="2" PostId="3869" RevisionGUID="9501b6cf-ec6a-4eaa-a2bf-3cbe7b77ade7" CreationDate="2010-07-31T13:28:22.693" UserId="611" Text="You could try to add a teaspoon or two of smoked paprika. That gives a good smoky depth to the flavour, without being overbearing.&#xD;&#xA;&#xD;&#xA;Not the classic answer perhaps, but definitely my fusion/experimental idea.&#xD;&#xA;" />
  <row Id="7140" PostHistoryTypeId="2" PostId="3870" RevisionGUID="6ebddb12-23f8-4f61-9783-cdb652721cf3" CreationDate="2010-07-31T14:56:15.743" UserId="1101" Text="How much *real* difference is there between flours (specifically all-purpose) such as King Arthur, Gold Medal at a considerable savings and a store brand which is even less expensive?" />
  <row Id="7141" PostHistoryTypeId="1" PostId="3870" RevisionGUID="6ebddb12-23f8-4f61-9783-cdb652721cf3" CreationDate="2010-07-31T14:56:15.743" UserId="1101" Text="How much difference is there between brands of flour?" />
  <row Id="7142" PostHistoryTypeId="3" PostId="3870" RevisionGUID="6ebddb12-23f8-4f61-9783-cdb652721cf3" CreationDate="2010-07-31T14:56:15.743" UserId="1101" Text="&lt;ingredients&gt;&lt;flour&gt;&lt;comparisons&gt;&lt;cost&gt;" />
  <row Id="7143" PostHistoryTypeId="5" PostId="3784" RevisionGUID="c2c0ed8d-acc1-4338-921e-73be7faa06d0" CreationDate="2010-07-31T15:34:24.827" UserId="210" Comment="fixed typo" Text="My neighbor does it quite frequently, and it comes out fine if you use a pasta that doesn't get overly soft when cooked.  (I think she uses Barilla, and not the 'no cook' type, although she doesn't cook them first).&#xD;&#xA;&#xD;&#xA;You *do* have to brown the ground beef and sweat any vegetables in advance, though, so it's not one of those 'throw everything into a pot and forget about it' slow cooker recipes.&#xD;&#xA;&#xD;&#xA;I know many of her slow cooker recipes she got from the [Fix It and Forget It][1] cookbook, but I don't know for sure that it was one of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fix-Forget-Cookbook-Dawn-Ranck/dp/1561483397" />
  <row Id="7144" PostHistoryTypeId="2" PostId="3871" RevisionGUID="04d15b42-c872-4282-8eb7-a1595c90f4ee" CreationDate="2010-07-31T15:38:23.983" UserId="210" Text="I love a boiled egg, but it has to be soft.  On occasion I get it just too soft, so some of the white is still 'snotty'.  Oviously I only discover this once I have opened the egg, when it is too late to put it back in the pan.  &#xD;&#xA;&#xD;&#xA;Is there some trick I can use to continue to cook the white a little and rescue my egg so that the white is set but the yolk is still runny?" />
  <row Id="7145" PostHistoryTypeId="1" PostId="3871" RevisionGUID="04d15b42-c872-4282-8eb7-a1595c90f4ee" CreationDate="2010-07-31T15:38:23.983" UserId="210" Text="How can I rescue a soft boiled egg that is too soft?" />
  <row Id="7146" PostHistoryTypeId="3" PostId="3871" RevisionGUID="04d15b42-c872-4282-8eb7-a1595c90f4ee" CreationDate="2010-07-31T15:38:23.983" UserId="210" Text="&lt;eggs&gt;" />
  <row Id="7148" PostHistoryTypeId="11" PostId="97" RevisionGUID="0511500e-cb94-4376-99ff-b423704b3cff" CreationDate="2010-07-31T15:48:03.157" UserId="-1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:1443,&quot;DisplayName&quot;:&quot;Ocaasi&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;},{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;roux&quot;},{&quot;Id&quot;:99,&quot;DisplayName&quot;:&quot;Mike Sherov&quot;}]" />
  <row Id="7149" PostHistoryTypeId="2" PostId="3872" RevisionGUID="dc265a81-e9d4-49dc-ae28-a15636e9a435" CreationDate="2010-07-31T16:07:42.380" UserId="1229" Text="The instructions for the marinade I tried to make called for heating oil oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth.&#xD;&#xA;&#xD;&#xA;I heated the oil, added the butter to melt, and then added the mustard. I skipped the vinegar.&#xD;&#xA;&#xD;&#xA;When I added the mustard, it turned into tiny clumps and no amount of whisking would get it incorporated.  What did I do wrong?  I don't think it was leaving out the vinegar, but maybe?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7150" PostHistoryTypeId="1" PostId="3872" RevisionGUID="dc265a81-e9d4-49dc-ae28-a15636e9a435" CreationDate="2010-07-31T16:07:42.380" UserId="1229" Text="Why did my marinade flop?" />
  <row Id="7151" PostHistoryTypeId="3" PostId="3872" RevisionGUID="dc265a81-e9d4-49dc-ae28-a15636e9a435" CreationDate="2010-07-31T16:07:42.380" UserId="1229" Text="&lt;technique&gt;&lt;marinade&gt;" />
  <row Id="7152" PostHistoryTypeId="2" PostId="3873" RevisionGUID="bee6b0a4-b8b2-42fa-8c28-d4b64b5ed76d" CreationDate="2010-07-31T16:13:51.160" UserId="149" Text="These days, there's probably very little difference between Gold Medal and the store brand. They are both industrial products, and may well come from the same mill.&#xD;&#xA;&#xD;&#xA;As for the King Arthur, that's a more complex question. Needless to say, their organic product is, well, organic. In the all-purpose department, they will claim that theirs is more nutritious due to their process. I'm in no position to prove or disprove that.&#xD;&#xA;&#xD;&#xA;If it's baking you are doing, I would recommend a bake-off and see if you can tell the difference. If you are thickening sauces, heck, buy the store brand. Though, in some cases, a whole-wheat roux has a nice flavor." />
  <row Id="7153" PostHistoryTypeId="2" PostId="3874" RevisionGUID="c339b7b6-f916-4f66-b451-fa0d62d84561" CreationDate="2010-07-31T16:14:10.363" UserId="1539" Text="What is it with tomatoes and their seeds?  As Papin says, the &quot;pulp&quot; which is inside a tomato adds &quot;umami&quot; taste to dishes, or at least a good taste.&#xD;&#xA;&#xD;&#xA;Why would anyone using tomatoes wish to remove the best tasting parts of the veg?&#xD;&#xA;&#xD;&#xA;I find the peel and de-seed tomatoes to be time-consuming and wasteful of the good parts of the tomato and my time, which I don't have that much of.&#xD;&#xA;&#xD;&#xA;I slice tomatoes however thin one way, then across the disks the first cut produces that same thickness, and then across the sticks the second cut produces, using a big cutting board and a big sharp knife.  You get little cubes of the firmer parts and assorted seeds and pulp along with.  I drain some moisture if the dish won't benefit from it, which is rare. " />
  <row Id="7154" PostHistoryTypeId="5" PostId="3872" RevisionGUID="4517b370-8deb-4758-83cc-69a45e7d2586" CreationDate="2010-07-31T17:00:32.183" UserId="1229" Comment="Corrected typo" Text="The instructions for the marinade I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth.&#xD;&#xA;&#xD;&#xA;I heated the oil, added the butter to melt, and then added the mustard. I skipped the vinegar.&#xD;&#xA;&#xD;&#xA;When I added the mustard, it turned into tiny clumps and no amount of whisking would get it incorporated.  What did I do wrong?  I don't think it was leaving out the vinegar, but maybe?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7155" PostHistoryTypeId="2" PostId="3875" RevisionGUID="9b6e8eab-ea7a-4755-b33b-fe52f61ea73e" CreationDate="2010-07-31T17:02:52.180" UserId="1443" Text="My hunch is that the biggest difference you'll find with flowers is freshness.  If you could find grain milled yesterday (or today!), I bet it would have a much better taste, even if it was from the least expensive brand.  So, possible outside the scope of your question, but, an airtight container for flower is definitely a good idea, as is testing out a grain mill or finding a bakery that has fresh flower, if you're really interested in the secrets of wheat." />
  <row Id="7156" PostHistoryTypeId="6" PostId="3870" RevisionGUID="2df8c1c4-0406-41be-82ff-b8df03a3efcf" CreationDate="2010-07-31T17:03:32.367" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;flour&gt;&lt;comparisons&gt;&lt;shopping&gt;&lt;cost&gt;" />
  <row Id="7157" PostHistoryTypeId="6" PostId="3872" RevisionGUID="f4e775a9-1ed6-41f0-a41f-6e828e9f65f1" CreationDate="2010-07-31T17:04:07.387" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;recipe-problems&gt;&lt;marinade&gt;" />
  <row Id="7158" PostHistoryTypeId="2" PostId="3876" RevisionGUID="11214083-c251-48eb-bf43-c185a57377d5" CreationDate="2010-07-31T17:12:51.617" UserId="1443" Text="1.  Let it sit, pray carryover cooking does the job (unlikeyly)&#xD;&#xA;&#xD;&#xA;2.  Wrap it in plastic wrap, tightly spin the top to close. Twist 'the tail' into a knot or secure with string.  Put it back in the water.&#xD;&#xA;&#xD;&#xA;3.  Position it 'hole-up' on a  baking sheet, put in an oven (time-consuming)&#xD;&#xA;&#xD;&#xA;4.  Crack the egg over a bowl, finish in a pan on low heat (not ideal for runny yolks)&#xD;&#xA;&#xD;&#xA;5.  Microwave (sad, but could work)&#xD;&#xA;&#xD;&#xA;I vote for number 2." />
  <row Id="7159" PostHistoryTypeId="6" PostId="3871" RevisionGUID="10323d53-7263-40be-ad5f-17c425da13cf" CreationDate="2010-07-31T17:14:29.790" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;eggs&gt;&lt;recipe-problems&gt;" />
  <row Id="7160" PostHistoryTypeId="6" PostId="3195" RevisionGUID="33f72e4d-132d-4192-afb4-fc1d4a2cd09d" CreationDate="2010-07-31T17:16:32.967" UserId="1443" Comment="edited tags" Text="&lt;cutting&gt;&lt;knife-skills&gt;&lt;tomatoes&gt;&lt;dice&gt;&lt;mexican-cuisine&gt;" />
  <row Id="7161" PostHistoryTypeId="5" PostId="3872" RevisionGUID="cb7f18cc-e6ad-415e-a920-1207dbba1efd" CreationDate="2010-07-31T17:19:01.187" UserId="1229" Comment="changed marinade to basting sauce" Text="The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth.&#xD;&#xA;&#xD;&#xA;I heated the oil, added the butter to melt, and then added the mustard. I skipped the vinegar.&#xD;&#xA;&#xD;&#xA;When I added the mustard, it turned into tiny clumps and no amount of whisking would get it incorporated.  What did I do wrong?  I don't think it was leaving out the vinegar, but maybe?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7162" PostHistoryTypeId="4" PostId="3872" RevisionGUID="cb7f18cc-e6ad-415e-a920-1207dbba1efd" CreationDate="2010-07-31T17:19:01.187" UserId="1229" Comment="changed marinade to basting sauce" Text="Why did my basting sauce flop?" />
  <row Id="7163" PostHistoryTypeId="6" PostId="2" RevisionGUID="f60e0949-d229-4376-8aa0-a65d10ecf7b2" CreationDate="2010-07-31T17:19:04.743" UserId="1443" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;oven&gt;&lt;bacon&gt;&lt;cooking-time&gt;" />
  <row Id="7164" PostHistoryTypeId="6" PostId="153" RevisionGUID="4e9c5f07-66f1-408a-8c13-5ec994c2799a" CreationDate="2010-07-31T17:22:02.553" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;&lt;chicken&gt;&lt;cutting&gt;" />
  <row Id="7165" PostHistoryTypeId="6" PostId="150" RevisionGUID="147ef018-d131-4ba6-a702-e62df486d5d5" CreationDate="2010-07-31T17:22:45.063" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;spices&gt;&lt;oregano&gt;&lt;drying&gt;&lt;garden&gt;" />
  <row Id="7166" PostHistoryTypeId="6" PostId="149" RevisionGUID="270ea1f7-05de-4c8c-91ec-df5099fb76b2" CreationDate="2010-07-31T17:23:46.560" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;bulk-cooking&gt;" />
  <row Id="7167" PostHistoryTypeId="6" PostId="367" RevisionGUID="b59b18fc-291a-40c1-9cd8-254c911af5fb" CreationDate="2010-07-31T17:26:12.000" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;garlic&gt;&lt;flavor&gt;&lt;cutting&gt;&lt;food-science&gt;" />
  <row Id="7168" PostHistoryTypeId="6" PostId="175" RevisionGUID="213a7d65-4392-44d0-91d4-30326293785c" CreationDate="2010-07-31T17:30:15.660" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;homemade&gt;" />
  <row Id="7169" PostHistoryTypeId="6" PostId="164" RevisionGUID="2736f045-a6d8-4854-895a-433691b320b0" CreationDate="2010-07-31T17:30:56.503" UserId="1443" Comment="edited tags" Text="&lt;herbs&gt;&lt;recipe-problems&gt;&lt;comparisons&gt;" />
  <row Id="7170" PostHistoryTypeId="6" PostId="154" RevisionGUID="44a00bc7-2611-422d-9693-ded595386a15" CreationDate="2010-07-31T17:31:30.340" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;fruit&gt;&lt;ripe&gt;&lt;food-science&gt;&lt;citrus&gt;" />
  <row Id="7171" PostHistoryTypeId="6" PostId="362" RevisionGUID="df887cc8-5db8-47de-93d3-b99bd5c67615" CreationDate="2010-07-31T17:31:56.127" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;eggplant&gt;&lt;middle-eastern-cuisine&gt;" />
  <row Id="7172" PostHistoryTypeId="5" PostId="3876" RevisionGUID="80a5f817-7da2-4169-9f79-eda1ce8a2d08" CreationDate="2010-07-31T17:46:33.823" UserId="210" Comment="fixed typo" Text="1.  Let it sit, pray carryover cooking does the job (unlikely)&#xD;&#xA;&#xD;&#xA;2.  Wrap it in plastic wrap, tightly spin the top to close. Twist 'the tail' into a knot or secure with string.  Put it back in the water.&#xD;&#xA;&#xD;&#xA;3.  Position it 'hole-up' on a  baking sheet, put in an oven (time-consuming)&#xD;&#xA;&#xD;&#xA;4.  Crack the egg over a bowl, finish in a pan on low heat (not ideal for runny yolks)&#xD;&#xA;&#xD;&#xA;5.  Microwave (sad, but could work)&#xD;&#xA;&#xD;&#xA;I vote for number 2." />
  <row Id="7176" PostHistoryTypeId="6" PostId="309" RevisionGUID="94322938-8b44-4d25-a709-821d60f729d4" CreationDate="2010-07-31T17:51:18.323" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;milk&gt;&lt;comparisons&gt;&lt;pasteurization&gt;" />
  <row Id="7177" PostHistoryTypeId="6" PostId="309" RevisionGUID="c8d9d47c-efd9-4efa-af32-6e806c790d05" CreationDate="2010-07-31T17:51:38.057" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;milk&gt;&lt;comparisons&gt;&lt;pasteurization&gt;&lt;raw&gt;" />
  <row Id="7178" PostHistoryTypeId="6" PostId="315" RevisionGUID="36d2d5b3-e7d9-4969-933c-b30752976f62" CreationDate="2010-07-31T17:52:19.053" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;maintenance&gt;" />
  <row Id="7179" PostHistoryTypeId="6" PostId="316" RevisionGUID="c41c07fa-b10b-4889-b39a-14e115ddf6fc" CreationDate="2010-07-31T17:52:56.383" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;oven&gt;&lt;shopping&gt;&lt;comparisons&gt;" />
  <row Id="7180" PostHistoryTypeId="6" PostId="324" RevisionGUID="857e0b45-a208-4b9c-8d73-cce717d7de2a" CreationDate="2010-07-31T17:58:41.630" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;flambe&gt;&lt;fire&gt;" />
  <row Id="7181" PostHistoryTypeId="6" PostId="326" RevisionGUID="c2a264fe-2725-491c-aba2-2b63175342d5" CreationDate="2010-07-31T17:59:22.783" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;baking&gt;&lt;homemade&gt;&lt;cheesecake&gt;" />
  <row Id="7182" PostHistoryTypeId="6" PostId="328" RevisionGUID="f17fd79c-3a04-4899-905d-0e1acd7c7911" CreationDate="2010-07-31T18:01:34.747" UserId="1443" Comment="edited tags" Text="&lt;steak&gt;&lt;comparisons&gt;&lt;food-differences&gt;&lt;ingredient-selection&gt;" />
  <row Id="7183" PostHistoryTypeId="6" PostId="336" RevisionGUID="a5d58591-82ec-4c16-b147-d965ed807678" CreationDate="2010-07-31T18:03:44.273" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;ingredients&gt;&lt;cheese&gt;&lt;onions&gt;&lt;soup&gt;" />
  <row Id="7184" PostHistoryTypeId="2" PostId="3878" RevisionGUID="99ae116e-17cb-4bbb-9797-3172e0a66300" CreationDate="2010-07-31T18:03:49.233" UserDisplayName="daniel" Text="When mixing, add liquids to solids (or semisolids), not the other way around. Next time, make the recipe the same but have the mustard in another bowl and whisk your butter/oil mixture into the mustard. I'd also not omit the vinegar, as the acidity would cut the richness of the fats.," />
  <row Id="7185" PostHistoryTypeId="6" PostId="339" RevisionGUID="a2f90224-1eae-44bc-91ce-7e1eb6c426d5" CreationDate="2010-07-31T18:05:24.660" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;salt&gt;&lt;health&gt;&lt;dieting&gt;&lt;sodium&gt;" />
  <row Id="7186" PostHistoryTypeId="6" PostId="348" RevisionGUID="83b80407-a930-46d6-bfff-a2b4f0a9f533" CreationDate="2010-07-31T18:06:51.817" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;spices&gt;&lt;chilies&gt;&lt;mexican-cuisine&gt;" />
  <row Id="7187" PostHistoryTypeId="6" PostId="352" RevisionGUID="2ad36bfd-350b-40af-aa34-865877bb1112" CreationDate="2010-07-31T18:07:28.710" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;recipe-problems&gt;&lt;blender&gt;&lt;smoothie&gt;" />
  <row Id="7188" PostHistoryTypeId="6" PostId="356" RevisionGUID="21b217f6-f318-4430-82ee-0589c4d08eca" CreationDate="2010-07-31T18:07:49.693" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;comparisons&gt;&lt;shopping&gt;&lt;pantry&gt;" />
  <row Id="7189" PostHistoryTypeId="6" PostId="245" RevisionGUID="5313a9e0-0374-41b6-a040-b024d86f2b71" CreationDate="2010-07-31T18:09:45.790" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;recipe-problems&gt;&lt;pie&gt;&lt;meringue&gt;" />
  <row Id="7190" PostHistoryTypeId="6" PostId="254" RevisionGUID="b3523c3e-2953-4c17-b381-02b7cab936d0" CreationDate="2010-07-31T18:10:51.840" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;sushi&gt;&lt;shopping&gt;&lt;crudo&gt;" />
  <row Id="7191" PostHistoryTypeId="6" PostId="254" RevisionGUID="2b4fa204-e4d2-4134-95f5-e9cd2b8b77d3" CreationDate="2010-07-31T18:11:37.737" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;sushi&gt;&lt;food-selection&gt;&lt;crudo&gt;" />
  <row Id="7192" PostHistoryTypeId="6" PostId="255" RevisionGUID="50a04f4b-2b0e-4bb9-9607-d241a61bd78d" CreationDate="2010-07-31T18:12:21.493" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;salt&gt;&lt;fix&gt;&lt;emergency&gt;&lt;remove&gt;" />
  <row Id="7193" PostHistoryTypeId="6" PostId="261" RevisionGUID="b5dfa2b1-8e66-49ea-836f-a655fbeefeee" CreationDate="2010-07-31T18:12:58.013" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;cast-iron&gt;&lt;maintenance&gt;" />
  <row Id="7194" PostHistoryTypeId="6" PostId="263" RevisionGUID="0285b0a1-399c-453b-ac92-ebecc7956f9d" CreationDate="2010-07-31T18:14:46.170" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;dough&gt;&lt;pie&gt;&lt;easy&gt;" />
  <row Id="7195" PostHistoryTypeId="6" PostId="266" RevisionGUID="51f6c57d-affc-4d71-af85-ab3376180bb7" CreationDate="2010-07-31T18:15:24.187" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;sugar&gt;&lt;comparisons&gt;&lt;food-differences&gt;" />
  <row Id="7196" PostHistoryTypeId="6" PostId="263" RevisionGUID="30331627-9311-41ba-bafa-3434e2409200" CreationDate="2010-07-31T18:15:58.290" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;dough&gt;&lt;pie&gt;" />
  <row Id="7197" PostHistoryTypeId="6" PostId="267" RevisionGUID="6b4c9b3f-8026-4898-a5b3-6b804d884794" CreationDate="2010-07-31T18:16:54.527" UserId="1443" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;recipe-problems&gt;&lt;steak&gt;&lt;basics&gt;" />
  <row Id="7198" PostHistoryTypeId="2" PostId="3879" RevisionGUID="94330ca5-c010-4639-92f7-8a988b8ae825" CreationDate="2010-07-31T18:50:04.023" UserId="43" Text="We accidentally used Ziploc &quot;storage bags&quot; instead of &quot;freezer bags&quot; to package some meat for the freezer. We noticed this after the fact and it got me thinking: what is the difference? Marketing aside, they both appear to be resealable zipper-like air-tight and water-tight plastic bags." />
  <row Id="7199" PostHistoryTypeId="1" PostId="3879" RevisionGUID="94330ca5-c010-4639-92f7-8a988b8ae825" CreationDate="2010-07-31T18:50:04.023" UserId="43" Text="Difference between freezer bag and storage bag" />
  <row Id="7200" PostHistoryTypeId="3" PostId="3879" RevisionGUID="94330ca5-c010-4639-92f7-8a988b8ae825" CreationDate="2010-07-31T18:50:04.023" UserId="43" Text="&lt;storage-method&gt;" />
  <row Id="7201" PostHistoryTypeId="2" PostId="3880" RevisionGUID="7bd20f57-b4e4-46a2-8ace-55a3a5897fd9" CreationDate="2010-07-31T18:53:15.360" UserId="67" Text="Freezer bags tend to be made from a heavier material.  Other than that, I don't believe there's a difference." />
  <row Id="7202" PostHistoryTypeId="2" PostId="3881" RevisionGUID="7e13c3e2-01b8-4fa8-b904-c271feb9b01c" CreationDate="2010-07-31T18:53:38.073" UserId="706" Text="I had a few handfuls of fresh Okra delivered with the last CSA delivery. I'm looking for an interesting way to cook a dish featuring it. I also have:&#xD;&#xA;&#xD;&#xA; - One eggplant&#xD;&#xA; - Some pumpkin&#xD;&#xA; - One leek&#xD;&#xA; - Lots of tomatoes&#xD;&#xA; - Cilantro&#xD;&#xA; - Dill&#xD;&#xA; - Potatoes" />
  <row Id="7203" PostHistoryTypeId="1" PostId="3881" RevisionGUID="7e13c3e2-01b8-4fa8-b904-c271feb9b01c" CreationDate="2010-07-31T18:53:38.073" UserId="706" Text="Interesting use for Okra as the main ingredient in a dish?" />
  <row Id="7204" PostHistoryTypeId="3" PostId="3881" RevisionGUID="7e13c3e2-01b8-4fa8-b904-c271feb9b01c" CreationDate="2010-07-31T18:53:38.073" UserId="706" Text="&lt;okra&gt;" />
  <row Id="7205" PostHistoryTypeId="2" PostId="3882" RevisionGUID="9e91c325-9206-46b1-9a47-d5eed2dc0f7d" CreationDate="2010-07-31T18:55:17.413" UserId="43" Text="Okra + tomato is halfway to gumbo and other similar dishes. In fact, this is what I intend to do the next time I can get okra." />
  <row Id="7206" PostHistoryTypeId="6" PostId="62" RevisionGUID="4fcdad2e-2b06-48d9-bd9e-dd9b8a6825a7" CreationDate="2010-07-31T19:28:18.497" UserId="41" Comment="edited tags" Text="&lt;cutting&gt;&lt;resources&gt;&lt;knife-skills&gt;" />
  <row Id="7207" PostHistoryTypeId="6" PostId="3540" RevisionGUID="b7f14db2-131c-4539-bb4e-994fccc62ef1" CreationDate="2010-07-31T19:29:02.457" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;steak&gt;&lt;vegetarian&gt;&lt;vegan&gt;&lt;tofu&gt;" />
  <row Id="7208" PostHistoryTypeId="6" PostId="880" RevisionGUID="d7cc9875-9a2c-420d-9fb5-37b2278153d6" CreationDate="2010-07-31T19:30:01.347" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="7209" PostHistoryTypeId="6" PostId="564" RevisionGUID="f5389787-d8bf-4224-9f8d-80b908ea70e5" CreationDate="2010-07-31T19:30:45.980" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;sugar&gt;" />
  <row Id="7210" PostHistoryTypeId="6" PostId="105" RevisionGUID="b8b1550c-9854-4b36-aa06-01bd6db7ad3c" CreationDate="2010-07-31T19:32:47.737" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;pie&gt;&lt;cornstarch&gt;" />
  <row Id="7211" PostHistoryTypeId="6" PostId="2538" RevisionGUID="3bb1907a-39f3-4ccd-8276-1ddc29fd710a" CreationDate="2010-07-31T19:34:06.580" UserId="41" Comment="edited tags" Text="&lt;tortilla-chips&gt;" />
  <row Id="7212" PostHistoryTypeId="6" PostId="2503" RevisionGUID="e96c80bc-f2d0-4567-b174-045305fc1959" CreationDate="2010-07-31T19:34:40.713" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;sugar&gt;" />
  <row Id="7213" PostHistoryTypeId="6" PostId="3762" RevisionGUID="537b54ad-1e82-4cef-b73b-4598352b073d" CreationDate="2010-07-31T19:35:17.577" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;honey&gt;" />
  <row Id="7214" PostHistoryTypeId="6" PostId="245" RevisionGUID="c8ae7bc5-9354-42e3-8696-a7df106e7146" CreationDate="2010-07-31T19:39:49.670" UserId="86" Comment="Not really a *recipe* problem - the solution actually was in technique, although not the ones suggested here... The &quot;recipe&quot; was included for diagnostic purposes" Text="&lt;baking&gt;&lt;eggs&gt;&lt;pie&gt;&lt;meringue&gt;" />
  <row Id="7215" PostHistoryTypeId="2" PostId="3883" RevisionGUID="d4e03cb8-c8b6-4148-b6d2-96c874fb896c" CreationDate="2010-07-31T20:00:22.303" UserId="1561" Text="Since I've just started to learn how to cook I've found [Cooking Simply Everything][1] pretty useful. The main focus of the book is to teach you the best way to cook individual pieces e.g the different ways to cook carrots. There's a couple of recipes thrown in there too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.whsmith.co.uk/CatalogAndSearch/ProductDetails.aspx?productId=9781405320306&amp;shop=10004&amp;type=Froogle" />
  <row Id="7216" PostHistoryTypeId="16" PostId="3883" RevisionGUID="d4e03cb8-c8b6-4148-b6d2-96c874fb896c" CreationDate="2010-07-31T20:00:22.303" UserId="-1" />
  <row Id="7217" PostHistoryTypeId="2" PostId="3884" RevisionGUID="d128ffaf-75fd-4f9b-93e6-b89a55ca9d1d" CreationDate="2010-07-31T20:13:08.450" UserId="1562" Text="Why fresh mandarines get very bitter when baked?&#xD;&#xA;&#xD;&#xA;What ingredient of mandarines turn bitter when heated?" />
  <row Id="7218" PostHistoryTypeId="1" PostId="3884" RevisionGUID="d128ffaf-75fd-4f9b-93e6-b89a55ca9d1d" CreationDate="2010-07-31T20:13:08.450" UserId="1562" Text="Why fresh mandarines get very bitter when baked?" />
  <row Id="7219" PostHistoryTypeId="3" PostId="3884" RevisionGUID="d128ffaf-75fd-4f9b-93e6-b89a55ca9d1d" CreationDate="2010-07-31T20:13:08.450" UserId="1562" Text="&lt;baking&gt;" />
  <row Id="7220" PostHistoryTypeId="2" PostId="3885" RevisionGUID="bebc7571-3bc5-4704-910b-8088be7ddb8c" CreationDate="2010-07-31T20:22:27.930" UserId="145" Text="Paprika, Black Pepper, Salt, some Oregano. Basically Chili Powder and whatever else is in my spice and herb cabinet that looks like it will go good.  Paprika is a must though, due to its heat." />
  <row Id="7221" PostHistoryTypeId="16" PostId="3885" RevisionGUID="bebc7571-3bc5-4704-910b-8088be7ddb8c" CreationDate="2010-07-31T20:22:27.930" UserId="-1" />
  <row Id="7222" PostHistoryTypeId="5" PostId="3884" RevisionGUID="aee5d050-d955-472a-afb9-f2afde5bff02" CreationDate="2010-07-31T20:56:10.377" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="Why do fresh mandarines get very bitter when baked?&#xD;&#xA;&#xD;&#xA;What ingredient of mandarines turn bitter when heated?" />
  <row Id="7223" PostHistoryTypeId="4" PostId="3884" RevisionGUID="aee5d050-d955-472a-afb9-f2afde5bff02" CreationDate="2010-07-31T20:56:10.377" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="Why do fresh mandarines get very bitter when baked?" />
  <row Id="7224" PostHistoryTypeId="6" PostId="3884" RevisionGUID="aee5d050-d955-472a-afb9-f2afde5bff02" CreationDate="2010-07-31T20:56:10.377" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;oranges&gt;" />
  <row Id="7225" PostHistoryTypeId="2" PostId="3886" RevisionGUID="9e3262f6-74d6-4f22-8484-d8a5737a6b1d" CreationDate="2010-07-31T21:22:55.650" UserId="364" Text="I struggle with this same problem; if I omit the cream of tartar (or cornstarch), then it stays nice and fluffy, no falling. Of course, then I have the problem of it &quot;weeping,&quot; as discussed [here][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2204/how-do-i-keep-meringue-from-weeping" />
  <row Id="7226" PostHistoryTypeId="2" PostId="3887" RevisionGUID="d03202b6-85da-4fbf-bfd9-0af8fe599eea" CreationDate="2010-07-31T21:58:14.633" UserDisplayName="Frankie" Text="Interesting challenge.  How about this:&#xD;&#xA;&#xD;&#xA;Skin and slice the eggplant, about 1/2&quot; 1.3 cm thick, salt lightly and press the sliced stacked salted eggplant for a while to densify it.  After a half hour or so, rinse and dry the eggplant, cube it and dredge in seasoned flour if you have it.  Skin and cube the potatoes put them in a large hot pot with some kind of fat in it and brown the potatoes.  When they are about done add the cubed eggplant, then add the washed and sliced leek.  Put in some garlic too if you have and want to use it.  When the eggplant is slightly browned add stock or water or combination of ingredients, could include beer wine or ?, I find I don't like cooking with IPA or really hoppy beers as it adds more bitterness than I like.  This would be a good time to add a bay leaf if you have one.&#xD;&#xA;&#xD;&#xA;Next peel, quarter and seed the tomatoes, peel and cube the pumpkin and slice the okra to your preferred size and add them to the stock.&#xD;&#xA;&#xD;&#xA;If you have flour and know how to do it make a medium brown roux and add it when the pumpkin is done.&#xD;&#xA;&#xD;&#xA;Season to taste and yum! Garnish with fresh dill and cilantro.&#xD;&#xA;&#xD;&#xA;    * One eggplant&#xD;&#xA;    * Some pumpkin&#xD;&#xA;    * One leek&#xD;&#xA;    * Lots of tomatoes&#xD;&#xA;    * Cilantro&#xD;&#xA;    * Dill&#xD;&#xA;    * Potatoes&#xD;&#xA;" />
  <row Id="7227" PostHistoryTypeId="2" PostId="3888" RevisionGUID="ecd60d49-8951-4582-8a0e-570603abf2f5" CreationDate="2010-07-31T22:17:25.897" UserId="446" Text="the reason that it flopped was because you are basically creating an *emulsion*, which is when you take two tings that don't get along, like oil and water, and force them to play nice with each other.  In this particular situation, the mustard was supposed to be the *emulisifier* that was going to make the vinegar and the oil and the water in the butter all form one cohrent and smooth sauce. Just like making a vinegrette, you need to start with the vinegar as your base and slowly add the fats while whisking so that the dressing/marinade/whatever-else will remain smooth. The clumping is exactly what cooks are talking about when they say that their sauce broke and is because without the vinegar in the sauce there wasn't any way to keep the mustard from being rejected from the fat.  You could use less mustard or start with the mustard at the bottom while you slowing add the rest of the liqiud to get the effect you are looking for." />
  <row Id="7228" PostHistoryTypeId="2" PostId="3889" RevisionGUID="44d39f59-9f39-44a3-b089-15ba84d84c24" CreationDate="2010-07-31T22:30:37.120" UserId="67" Text="Okra is great in curry.  I'll do an okra and tomato curry, but you can find plenty of recipes online." />
  <row Id="7229" PostHistoryTypeId="2" PostId="3890" RevisionGUID="767f5096-0bc5-488f-96c4-3c671ddfb418" CreationDate="2010-07-31T22:47:51.857" UserId="1229" Text="I use a simple fried chicken recipe...wash chicken (i use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry.  The dish comes out great on the day I cook it but loses its crunch the next day when I want to take it as part of a picnic lunch.&#xD;&#xA;&#xD;&#xA;Is there a way to avoid the limp-crusted fried chicken on day 2?&#xD;&#xA;&#xD;&#xA;P.S. I remove skin and all visible fat.  And I drain on paper towels both top and bottom sides.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7230" PostHistoryTypeId="1" PostId="3890" RevisionGUID="767f5096-0bc5-488f-96c4-3c671ddfb418" CreationDate="2010-07-31T22:47:51.857" UserId="1229" Text="Crispy fried chicken goes limp...picnic disaster!" />
  <row Id="7231" PostHistoryTypeId="3" PostId="3890" RevisionGUID="767f5096-0bc5-488f-96c4-3c671ddfb418" CreationDate="2010-07-31T22:47:51.857" UserId="1229" Text="&lt;technique&gt;&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="7232" PostHistoryTypeId="5" PostId="3884" RevisionGUID="e4af623c-442c-4436-993b-3629741a7dad" CreationDate="2010-07-31T22:48:25.680" UserId="426" Comment="Replaced &quot;ingredient in mandarines&quot; with &quot;compound in mandarin oranges&quot;" Text="Why do fresh mandarin oranges get very bitter when baked?&#xD;&#xA;&#xD;&#xA;What compound in mandarin oranges turns bitter when heated?" />
  <row Id="7233" PostHistoryTypeId="4" PostId="3884" RevisionGUID="e4af623c-442c-4436-993b-3629741a7dad" CreationDate="2010-07-31T22:48:25.680" UserId="426" Comment="Replaced &quot;ingredient in mandarines&quot; with &quot;compound in mandarin oranges&quot;" Text="Why do fresh mandarin oranges get very bitter when baked?" />
  <row Id="7234" PostHistoryTypeId="2" PostId="3891" RevisionGUID="62bd149a-65f5-462c-a09b-f44f6bc93e40" CreationDate="2010-07-31T22:54:52.707" UserId="51" Text="Whichever oven you use accuracy is one of the most important feature for cooking - invest in an oven thermometer to make sure the thermostat is set correctly.  To even the temperature in an oven (reducing fluctuations from cycling) put a pizza stone or thick unglazed tile on the bottom rack of your oven." />
  <row Id="7235" PostHistoryTypeId="6" PostId="1122" RevisionGUID="4bd2e63a-8788-410f-b988-495beda3a015" CreationDate="2010-07-31T22:58:23.590" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;honey&gt;&lt;food-storage&gt;" />
  <row Id="7236" PostHistoryTypeId="9" PostId="1122" RevisionGUID="4e69aa3c-713f-43d9-80a9-824cfa54cafd" CreationDate="2010-07-31T22:59:10.827" UserId="41" Comment="Rollback to [a6d83627-37df-4d66-958a-c07fe61fd594]" Text="&lt;storage-method&gt;&lt;honey&gt;" />
  <row Id="7237" PostHistoryTypeId="2" PostId="3892" RevisionGUID="673a8d08-0454-4273-a1e8-3166b87d1717" CreationDate="2010-07-31T23:01:34.147" UserId="426" Text="Once fried chicken or any fried food for that matter is refrigerated it is going to lose it's crispiness.  This is due to the cruncy exterior coating absorbing moisture from inside the food combined with moisture being trapped inside the wrapping/storange container which then is absorbed by the food as well.  It happens even shortly after frying if the food item is placed on a flat surface where the inner steam can't escape and is trapped between the food and the surface under it.  This is why when frying large batches or holding fried food for any extended time, it's best to drain on a cooling rack that's upside down on a brown paper bag or paper towels.  Upside down so that it's close to the paper to absorb excess grease but still allows a small bit of airspace so that steam can escape and if keeping it in a warm oven, hot air can circulate.&#xD;&#xA;&#xD;&#xA;You can re-crisp your chicken by placing it on a roasting/cooling rack on a baking tray and place in the oven to re-crisp the skin.  Be careful not to dry it out." />
  <row Id="7238" PostHistoryTypeId="2" PostId="3893" RevisionGUID="ef29ea9c-2873-43c6-bc28-c7f5583d8a01" CreationDate="2010-07-31T23:28:24.120" UserId="1229" Text="Today I bought a 2oz/56.7g bottle of Bay Leaves.  The &quot;best use by&quot; date is 01/2015.  I've read that spices and herbs go &quot;&quot;off&quot; after a year or so, depending.  Can I believe the 2015 date on these bay leaves?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7239" PostHistoryTypeId="1" PostId="3893" RevisionGUID="ef29ea9c-2873-43c6-bc28-c7f5583d8a01" CreationDate="2010-07-31T23:28:24.120" UserId="1229" Text="&quot;Best by date&quot; true for bay leaves?" />
  <row Id="7240" PostHistoryTypeId="3" PostId="3893" RevisionGUID="ef29ea9c-2873-43c6-bc28-c7f5583d8a01" CreationDate="2010-07-31T23:28:24.120" UserId="1229" Text="&lt;storage-lifetime&gt;" />
  <row Id="7241" PostHistoryTypeId="5" PostId="3875" RevisionGUID="583be9ae-9297-481b-86ba-a8b6a52e132d" CreationDate="2010-07-31T23:34:10.210" UserId="426" Comment="Corrected spelling:  from &quot;flower&quot; to &quot;flour&quot;" Text="My hunch is that the biggest difference you'll find with flour is freshness.  If you could find grain milled yesterday (or today!), I bet it would have a much better taste, even if it was from the least expensive brand.  So, possible outside the scope of your question, but, an airtight container for flour is definitely a good idea, as is testing out a grain mill or finding a bakery that has fresh flour, if you're really interested in the secrets of wheat." />
  <row Id="7242" PostHistoryTypeId="2" PostId="3894" RevisionGUID="fd5cad90-d172-4957-b390-d08050a853bb" CreationDate="2010-07-31T23:42:24.783" UserId="446" Text="The use-by dates on all spices are mainly hookum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essiential oils leave the spice.  If you keep your spices in an airtight dark container you can eek out a little more time but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own)&#xD;&#xA;&#xD;&#xA;That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to acheive the same effect." />
  <row Id="7243" PostHistoryTypeId="2" PostId="3895" RevisionGUID="5be9aaa2-446d-48b3-bdf9-69fb3638f688" CreationDate="2010-07-31T23:48:12.370" UserId="426" Text="There **is** a difference beyond just the price. &#xD;&#xA;&#xD;&#xA; **All-Purpose flours are not the same:**&#xD;&#xA;&#xD;&#xA;Southerners tend to make more quick breads, pies, cakes, etc. where tenderness is the primary quality factor.   &#xD;&#xA;&#xD;&#xA;Southern brands of all-purpose flour such as White Lily, Martha White, Red Band, Adluh and others are typically milled from wheat that naturally has a lower gluten percentage.  They also blend it to achieve an overall lower percentage.  In addition, *southern all-purpose flour is usually bleached*, often with chlorine gas which weakens the gluten structure of the gluten in it and creates an acidic nature in the dough.  Gluten doesn't develop as easily in an acidic environment. &#xD;&#xA;&#xD;&#xA;On average, people living in the northeast/midwest tend to bake a lot more yeast-based products (dinner rolls, cinnamon rolls, pumpernickel bread, rye, wheat, white, french bread, etc.) which benefit from a higher gluten percentage.&#xD;&#xA;&#xD;&#xA;Northern/Midwest brands such as King Arthur, Hecker's etc. tend to use wheat that has a higher gluten content for the milling of their flour and they typically leave it *unbleached* which allows the gluten to better develop during mixing/kneading.&#xD;&#xA;&#xD;&#xA;National brands such as Gold Medal and Pillsbury are being distributed across the country so they blend their flour to fall within the mid-range of gluten content.&#xD;&#xA;&#xD;&#xA;As for store brands, those that are national (such as Kroger/safeway) are probably being milled by the national flour mills and should probably perform about the same.  If it's a regional store brand (such as Piggly Wiggly here in the south or Wegman's in the Northeast) I'd be willing to bet that it probably falls within the scope of those regional types of milling practices.&#xD;&#xA;&#xD;&#xA;For a chart showing the range of gluten content for various types of flour from cake flour to bread flour (including the all-purpose brands mentioned above) see [Flour Power][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2009/08/flour-power/**strong text**" />
  <row Id="7244" PostHistoryTypeId="5" PostId="3895" RevisionGUID="bb400ada-c10f-4e0b-b949-da8260661a3a" CreationDate="2010-08-01T00:22:30.257" UserId="41" Comment="deleted 15 characters in body" Text="There **is** a difference beyond just the price. &#xD;&#xA;&#xD;&#xA; **All-Purpose flours are not the same:**&#xD;&#xA;&#xD;&#xA;Southerners tend to make more quick breads, pies, cakes, etc. where tenderness is the primary quality factor.   &#xD;&#xA;&#xD;&#xA;Southern brands of all-purpose flour such as White Lily, Martha White, Red Band, Adluh and others are typically milled from wheat that naturally has a lower gluten percentage.  They also blend it to achieve an overall lower percentage.  In addition, *southern all-purpose flour is usually bleached*, often with chlorine gas which weakens the gluten structure of the gluten in it and creates an acidic nature in the dough.  Gluten doesn't develop as easily in an acidic environment. &#xD;&#xA;&#xD;&#xA;On average, people living in the northeast/midwest tend to bake a lot more yeast-based products (dinner rolls, cinnamon rolls, pumpernickel bread, rye, wheat, white, french bread, etc.) which benefit from a higher gluten percentage.&#xD;&#xA;&#xD;&#xA;Northern/Midwest brands such as King Arthur, Hecker's etc. tend to use wheat that has a higher gluten content for the milling of their flour and they typically leave it *unbleached* which allows the gluten to better develop during mixing/kneading.&#xD;&#xA;&#xD;&#xA;National brands such as Gold Medal and Pillsbury are being distributed across the country so they blend their flour to fall within the mid-range of gluten content.&#xD;&#xA;&#xD;&#xA;As for store brands, those that are national (such as Kroger/safeway) are probably being milled by the national flour mills and should probably perform about the same.  If it's a regional store brand (such as Piggly Wiggly here in the south or Wegman's in the Northeast) I'd be willing to bet that it probably falls within the scope of those regional types of milling practices.&#xD;&#xA;&#xD;&#xA;For a chart showing the range of gluten content for various types of flour from cake flour to bread flour (including the all-purpose brands mentioned above) see [Flour Power][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2009/08/flour-power/" />
  <row Id="7245" PostHistoryTypeId="2" PostId="3896" RevisionGUID="f36aaf5b-910f-4aa7-8e64-2ef60e4fb412" CreationDate="2010-08-01T00:33:21.140" UserId="1319" Text="Bay leaves lose potency if stored at room temperature. They will last much longer if stored in the freezer. This is based on a Cook's Illustrated magazine article. They did a taste test a few years ago, and were amazed at the flavor difference after 6 months (between frozen and non-frozen bay leaves)." />
  <row Id="7246" PostHistoryTypeId="2" PostId="3897" RevisionGUID="d4c37182-09ca-4cc3-bf88-eb40a4efb418" CreationDate="2010-08-01T00:55:20.113" UserId="649" Text="Freezer bags are slightly thicker plastic, and more forgiving of sharp or pointy foods (like meat with protruding bones).&#xD;&#xA;&#xD;&#xA;I know some freezer bags include a white place to write a label on, I don't remember if storage bags do as well.&#xD;&#xA;&#xD;&#xA;The press-to-seal bags do a better job of not spilling if accidentally dropped compared to the zipper versions.&#xD;&#xA;&#xD;&#xA;http://www.consumerreports.org/cro/magazine-archive/2010/march/home-garden/storage-bags/overview/index.htm" />
  <row Id="7247" PostHistoryTypeId="2" PostId="3898" RevisionGUID="1f645e29-7d25-4545-acfa-3dd31008f03d" CreationDate="2010-08-01T01:02:22.937" UserId="649" Text="The white, pithy part is a source of the bitterness. Either peel more thoroughly, or trim off with a knife.&#xD;&#xA;&#xD;&#xA;The pulp of some oranges (of the navel variety), can turn bitter when exposed to air.&#xD;&#xA;http://www.preparedpantry.com/CitrusQuickGuide.htm" />
  <row Id="7249" PostHistoryTypeId="2" PostId="3899" RevisionGUID="2a16d3e3-aaba-46c8-8a80-8ff83bd986f9" CreationDate="2010-08-01T01:27:02.960" UserId="177" Text="I want to buy a whole piece of fresh salmon, head to tail intact, and fillet it.  Is there a technique that can be shared for a novice?" />
  <row Id="7250" PostHistoryTypeId="1" PostId="3899" RevisionGUID="2a16d3e3-aaba-46c8-8a80-8ff83bd986f9" CreationDate="2010-08-01T01:27:02.960" UserId="177" Text="How do you fillet fresh salmon?" />
  <row Id="7251" PostHistoryTypeId="3" PostId="3899" RevisionGUID="2a16d3e3-aaba-46c8-8a80-8ff83bd986f9" CreationDate="2010-08-01T01:27:02.960" UserId="177" Text="&lt;fish&gt;" />
  <row Id="7252" PostHistoryTypeId="2" PostId="3900" RevisionGUID="e7ef9d95-f3a7-4be7-81e6-2ed034ba27e0" CreationDate="2010-08-01T01:35:58.243" UserId="177" Text="I make a lot soups and various stews and they don't seem to last more than a few days - are there any natural preservatives that can be added to them that will increase their refrigerator life?" />
  <row Id="7253" PostHistoryTypeId="1" PostId="3900" RevisionGUID="e7ef9d95-f3a7-4be7-81e6-2ed034ba27e0" CreationDate="2010-08-01T01:35:58.243" UserId="177" Text="Are there any natural preservatives that can be used in Soups or Stews?" />
  <row Id="7254" PostHistoryTypeId="3" PostId="3900" RevisionGUID="e7ef9d95-f3a7-4be7-81e6-2ed034ba27e0" CreationDate="2010-08-01T01:35:58.243" UserId="177" Text="&lt;additives&gt;" />
  <row Id="7255" PostHistoryTypeId="2" PostId="3901" RevisionGUID="6d79fdd7-1156-437a-a341-ec7639d15b4e" CreationDate="2010-08-01T01:51:55.803" UserId="426" Text="Filleting a roundfish is really quite easy but is better explained in person or through pictures vs. text.  [Here's a link that will provide step-by-step photos][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.clovegarden.com/ingred/seafishcr.html#fillet" />
  <row Id="7256" PostHistoryTypeId="2" PostId="3902" RevisionGUID="ffef8754-10cd-4522-ace1-1afd75e61b94" CreationDate="2010-08-01T02:00:29.667" UserId="426" Text="If cooled and stored properly (minimize air space in the container), most soups will should last in the refrigerator up to 5 days.  Do you really want to be eating the same soup that long?  I would suggest dividing your soups into smaller sized containers and freezing it so you have a wide selection available at any given time.&#xD;&#xA;&#xD;&#xA;Depending on the ingredients most soups can be succesfully frozen for long term storage.&#xD;&#xA;&#xD;&#xA;Dairy based items are more likely to curdle/separate after thawing so you'd be better to add the cream/milk when you're reheating it.&#xD;&#xA;&#xD;&#xA;Chunks of potato or pasta are likely to break up a bit and have a more mealy consistency so it would also be better to leave the potato out and add to it and cook when reheating." />
  <row Id="7257" PostHistoryTypeId="2" PostId="3903" RevisionGUID="b7262e90-7eb6-4028-b30b-44dda7896810" CreationDate="2010-08-01T02:05:07.270" UserId="364" Text="So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were &quot;just&quot; anaheim peppers I'd be fine... I was wrong, and I repent. &#xD;&#xA;&#xD;&#xA;Does anyone know of a way to stop the burning? I have washed my hands repeatedly with soap in hot water and tried OTC burn spray.&#xD;&#xA;&#xD;&#xA;I'm really worried about getting it off b/c I have a little baby &amp; I don't want to get it on her, too. Can the oil transfer to someone else still? " />
  <row Id="7258" PostHistoryTypeId="1" PostId="3903" RevisionGUID="b7262e90-7eb6-4028-b30b-44dda7896810" CreationDate="2010-08-01T02:05:07.270" UserId="364" Text="Cure for burns from hot peppers / capsicum oil?" />
  <row Id="7259" PostHistoryTypeId="3" PostId="3903" RevisionGUID="b7262e90-7eb6-4028-b30b-44dda7896810" CreationDate="2010-08-01T02:05:07.270" UserId="364" Text="&lt;cleaning&gt;&lt;pepper&gt;" />
  <row Id="7260" PostHistoryTypeId="2" PostId="3904" RevisionGUID="291217f5-615c-45eb-8c84-73f2eef661b6" CreationDate="2010-08-01T02:19:35.237" UserId="426" Text="Capsaicin is oil/fat-soluble so try washing your hands with a little whole milk, or rub with sour cream or vegetable oil and see if that helps. &#xD;&#xA;&#xD;&#xA;Just as you can get it in your eyes if you rub them with your fingers, I'm sure you can easily transfer it to your baby.&#xD;&#xA;&#xD;&#xA;I'm just surmising here, not speaking from experience so if you try any of these, be sure to let us know how they worked....or what you did instead." />
  <row Id="7261" PostHistoryTypeId="2" PostId="3905" RevisionGUID="78234847-2bdd-4755-ad6c-9403375227dd" CreationDate="2010-08-01T02:55:02.093" UserId="426" Text="Chipotle chiles in adobo sauce are the most likely source.  Most people don't use a whole can at once so when you open it, use what you need and then set the remaining peppers on a parchment/waxed paper lined baking tray and freeze them individually.  Once frozen, pop them in to a zip-top bag so you can retrieve one or two as needed in the future.  Save the Adobo sauce as well and freeze it separately to add to chili, stews, soup, or rice.&#xD;&#xA;&#xD;&#xA;Chipotle powder can also be found in some spice stores.  Chipotle powder and smoked paprika (available in sweet, mild, and hot) are nice because they give you flexibility for multiple uses...add as a seasoning to the salsa or mix with other spices to use as a rub on meat.&#xD;&#xA;&#xD;&#xA;Additionally, you can also smoke some of the vegetables themselves...tomatoes, peppers, corn. This can be done on the grill with a smoker box, wood chips strews on the coals of a charcoal grill, [or by other means][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2010/07/smoked-tomatoes/" />
  <row Id="7262" PostHistoryTypeId="2" PostId="3906" RevisionGUID="1b1dd0fd-fcd1-41aa-b702-cff3b8c99927" CreationDate="2010-08-01T03:51:39.830" UserId="688" Text="What is the difference between cracked wheat and wheatgerm?&#xD;&#xA;&#xD;&#xA;I have used both items in completely different contexts - cracked wheat in salad and wheatgerm in muesli - but would like to know what the difference is between them so that I can incorporate them into my cooking appropriately." />
  <row Id="7263" PostHistoryTypeId="1" PostId="3906" RevisionGUID="1b1dd0fd-fcd1-41aa-b702-cff3b8c99927" CreationDate="2010-08-01T03:51:39.830" UserId="688" Text="What is the difference between cracked wheat and wheatgerm?" />
  <row Id="7264" PostHistoryTypeId="3" PostId="3906" RevisionGUID="1b1dd0fd-fcd1-41aa-b702-cff3b8c99927" CreationDate="2010-08-01T03:51:39.830" UserId="688" Text="&lt;food-differences&gt;" />
  <row Id="7265" PostHistoryTypeId="2" PostId="3907" RevisionGUID="25708a41-c1d6-4f54-ae8f-3559879b682c" CreationDate="2010-08-01T04:02:09.670" UserId="403" Text="Besides eating it straight from the rind, how else can one use [rambutan fruit][1]? I saw it at the grocery store for the first time tonight and would like to try it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rambutan" />
  <row Id="7266" PostHistoryTypeId="1" PostId="3907" RevisionGUID="25708a41-c1d6-4f54-ae8f-3559879b682c" CreationDate="2010-08-01T04:02:09.670" UserId="403" Text="What are some culinary applications for rambutan fruit?" />
  <row Id="7267" PostHistoryTypeId="3" PostId="3907" RevisionGUID="25708a41-c1d6-4f54-ae8f-3559879b682c" CreationDate="2010-08-01T04:02:09.670" UserId="403" Text="&lt;ingredients&gt;&lt;fruit&gt;" />
  <row Id="7268" PostHistoryTypeId="2" PostId="3908" RevisionGUID="ed2cb4cb-f557-4785-8c81-fe413d5ac784" CreationDate="2010-08-01T04:02:46.270" UserId="649" Text="The first part of the solution is not to cook it as close to eating time as possible.&#xD;&#xA;&#xD;&#xA;After that, you're fighting to dry the skin as fast as it gets moist.&#xD;&#xA;&#xD;&#xA;Dry as thoroughly as possible after cooking.  &#xD;&#xA;Wrap in cotton napkins that will help wick away moisture.  &#xD;&#xA;Keep in a loose weave basket. Obviously, this is not compatible with keeping the chicken in a cooler, so again, the shorter the time-frame, the better." />
  <row Id="7269" PostHistoryTypeId="2" PostId="3909" RevisionGUID="982f5635-d414-4579-9359-99b843a8a14d" CreationDate="2010-08-01T05:40:51.557" UserId="1532" Text="What is the difference between old fashioned and quick oats? &#xD;&#xA;&#xD;&#xA;Are they nutritionally different (ie. is one &quot;better&quot; for you)?&#xD;&#xA;&#xD;&#xA;Can they be substituted for one another in recipes?" />
  <row Id="7270" PostHistoryTypeId="1" PostId="3909" RevisionGUID="982f5635-d414-4579-9359-99b843a8a14d" CreationDate="2010-08-01T05:40:51.557" UserId="1532" Text="Difference between old fashioned and quick oats?" />
  <row Id="7271" PostHistoryTypeId="3" PostId="3909" RevisionGUID="982f5635-d414-4579-9359-99b843a8a14d" CreationDate="2010-08-01T05:40:51.557" UserId="1532" Text="&lt;substitutions&gt;&lt;preparation&gt;&lt;food-differences&gt;" />
  <row Id="7272" PostHistoryTypeId="6" PostId="3482" RevisionGUID="1c9d3686-0e61-4c9d-801a-371faccb5e75" CreationDate="2010-08-01T05:58:51.973" UserId="1443" Comment="tags" Text="&lt;food-safety&gt;&lt;spices&gt;&lt;storage-lifetime&gt;&lt;herbs&gt;&lt;food-preservation&gt;" />
  <row Id="7273" PostHistoryTypeId="6" PostId="3906" RevisionGUID="3dd0e353-f368-4dcc-9d6d-2361211830a8" CreationDate="2010-08-01T06:07:44.747" UserId="60" Comment="edited tags" Text="&lt;food-differences&gt;&lt;wheat&gt;" />
  <row Id="7274" PostHistoryTypeId="2" PostId="3910" RevisionGUID="f11d6a01-5697-40ad-98fa-63a772cf0eec" CreationDate="2010-08-01T06:17:10.937" UserId="1443" Text="Here's my method.&#xD;&#xA;&#xD;&#xA;1.  Don't clean the grill from the previous cooking, just turn it off and leave it.&#xD;&#xA;2.  Next time you're grilling, turn the heat up to high until the grill smokes.&#xD;&#xA;3.  Dip a grill brush in a bowl of water and run it along the metal.  It will steam clean the surfaces.&#xD;&#xA;4.  Before adding food, take an oiled paper towel and place it on the grill, using the grill brush to grease the grate.  I do this twice, since the first run usually picks up a lot of residual char.&#xD;&#xA;5.  Grill away.&#xD;&#xA;&#xD;&#xA;One benefit of this method is that you don't have to clean up afterwards, and you take advantage of the heating-up of the grill that have to happens anyway, rather than keeping the grill on extra afterwards." />
  <row Id="7275" PostHistoryTypeId="2" PostId="3911" RevisionGUID="0e84597b-7dc1-4dad-8b90-57796abb40db" CreationDate="2010-08-01T06:19:50.603" UserId="60" Text="Old fashioned oats are rolled whole-grain oat kernels. In quick oats, on the other hand, the oat kernel is first cut into smaller pieces before being rolled. This makes it much easier for quick oats to absorb water than an old fashioned oat. You can visibly see the size difference.&#xD;&#xA;&#xD;&#xA;For baking quick oats can be used in place of old fashioned oats. However, if a recipe calls for quick oats, you may not get expected results using old fashioned oats. Typically, a recipe that calls _explicitly_ for quick oats generally has too short a cooking time for regular oats to fully cook (e.g. pancakes).&#xD;&#xA;&#xD;&#xA;Another thing altogether is _instant_ oats. Do not substitute these in any recipe. Instant oats are parboiled, dried, and often has sugar and salt added.&#xD;&#xA;&#xD;&#xA;Nutritionally, quick and old-fashioned oats are identical." />
  <row Id="7276" PostHistoryTypeId="2" PostId="3912" RevisionGUID="8037096f-2966-4259-ad80-2de744ca3558" CreationDate="2010-08-01T06:29:19.680" UserId="60" Text="Cracked wheat is a whole wheat berry that has been crushed or cut into smaller pieces.&#xD;&#xA;&#xD;&#xA;Wheat germ is a _very_ small part (1.5 to 2.5%) of a whole wheat berry. It is rich in protein and dense with nutrients. " />
  <row Id="7277" PostHistoryTypeId="5" PostId="3912" RevisionGUID="28bd1ab5-8314-4da4-9148-1e4c8c5847f7" CreationDate="2010-08-01T06:38:06.683" UserId="60" Comment="added 269 characters in body; deleted 3 characters in body" Text="Cracked wheat is a whole wheat berry that has been crushed or cut into smaller pieces.&#xD;&#xA;&#xD;&#xA;Wheat germ is a _very_ small part (1.5 to 2.5%) of a whole wheat berry. It is rich in protein and dense with nutrients. It's hard to overstate how much wheat germ is a nutrition powerhouse. It has more protein than most meats (28%), contains more potassium and iron than any other food, and also is packed with riboflavin, calcium, zinc, magnesium, as well as vitamins A, B1, B3, and E." />
  <row Id="7278" PostHistoryTypeId="2" PostId="3913" RevisionGUID="899d3bdb-4ce0-47d6-9e31-e05b53ecf3d2" CreationDate="2010-08-01T07:46:29.100" UserId="533" Text="I've used the microwave method mentioned by Ocaasi, placed in the cup but it's touch and go. You seriously only want to allow about 3 seconds.&#xD;&#xA;&#xD;&#xA;Another method I've tried is to just hold the open egg, with tongs, in the boiling water, obviously keeping the open end out. This was slightly better the microwaving because the results of a few too many seconds in the microwave, is worse than the problem you're trying to solve." />
  <row Id="7279" PostHistoryTypeId="2" PostId="3914" RevisionGUID="3e5befab-e3b9-4f72-add4-8eb5af8ebd95" CreationDate="2010-08-01T09:07:36.333" UserId="203" Text="Mythbusters tested capsaicin cures a few years ago.&#xD;&#xA;&#xD;&#xA;It was Episode 91 - &quot;Shooting Fish in a Barrel&quot;&#xD;&#xA;http://en.wikipedia.org/wiki/MythBusters_%282007_season%29#Hot_Chili_Cures&#xD;&#xA;&#xD;&#xA;Whole Milk was their control as the already known go to cure, and nothing beat it.&#xD;&#xA;&#xD;&#xA;They Tested:  &#xD;&#xA;water  &#xD;&#xA;beer  &#xD;&#xA;tequila  &#xD;&#xA;toothpaste  &#xD;&#xA;petroleum jelly  &#xD;&#xA;wasabi" />
  <row Id="7280" PostHistoryTypeId="5" PostId="3914" RevisionGUID="0984b429-f12f-4be9-aae5-98a406308afa" CreationDate="2010-08-01T09:11:27.900" UserId="120" Comment="added 16 characters in body" Text="Mythbusters tested capsaicin cures a few years ago.&#xD;&#xA;&#xD;&#xA;It was Episode 91 - &quot;Shooting Fish in a Barrel&quot;  &#xD;&#xA;http://en.wikipedia.org/wiki/MythBusters_%282007_season%29#Hot_Chili_Cures&#xD;&#xA;&#xD;&#xA;Whole Milk was their control as the already known go to cure, and nothing beat it.&#xD;&#xA;&#xD;&#xA;They Tested:  &#xD;&#xA;&#xD;&#xA;- water  &#xD;&#xA;- beer  &#xD;&#xA;- tequila  &#xD;&#xA;- toothpaste  &#xD;&#xA;- petroleum jelly  &#xD;&#xA;- wasabi" />
  <row Id="7281" PostHistoryTypeId="2" PostId="3915" RevisionGUID="f76d7463-8cea-42ef-b4dd-429297ec6df6" CreationDate="2010-08-01T11:43:09.010" UserId="74" Text="On [this video](http://www.youtube.com/watch?v=MR4KxY2YtMc) of a recipe for mushroom-onion pudding, I can't seem to recognize which mushrooms are used (at about 2:20 in the video).&#xD;&#xA;&#xD;&#xA;What is the name of these big mushrooms?" />
  <row Id="7282" PostHistoryTypeId="1" PostId="3915" RevisionGUID="f76d7463-8cea-42ef-b4dd-429297ec6df6" CreationDate="2010-08-01T11:43:09.010" UserId="74" Text="What are the mushrooms used in this (video) recipe?" />
  <row Id="7283" PostHistoryTypeId="3" PostId="3915" RevisionGUID="f76d7463-8cea-42ef-b4dd-429297ec6df6" CreationDate="2010-08-01T11:43:09.010" UserId="74" Text="&lt;mushrooms&gt;" />
  <row Id="7284" PostHistoryTypeId="2" PostId="3916" RevisionGUID="9e6614cd-5fd5-468d-a20e-5e8c7b2af6d5" CreationDate="2010-08-01T12:14:24.953" UserId="177" Text="I was looking to buy a Convection Oven and wanted to know if there are any general differences in baking methods between the two." />
  <row Id="7285" PostHistoryTypeId="1" PostId="3916" RevisionGUID="9e6614cd-5fd5-468d-a20e-5e8c7b2af6d5" CreationDate="2010-08-01T12:14:24.953" UserId="177" Text="Are there any guidelines for converting cooking recipes from Regular Ovens to Convection?" />
  <row Id="7286" PostHistoryTypeId="3" PostId="3916" RevisionGUID="9e6614cd-5fd5-468d-a20e-5e8c7b2af6d5" CreationDate="2010-08-01T12:14:24.953" UserId="177" Text="&lt;oven&gt;" />
  <row Id="7287" PostHistoryTypeId="2" PostId="3917" RevisionGUID="f768c5d4-bc0a-4730-9ef9-d712cc311392" CreationDate="2010-08-01T13:06:54.347" UserId="403" Text="Rambutan is the fruit of an evergreen tree native to Malaysia, Indonesia, the Philippines, Sri Lanka and Southeast Asia; it is a &quot;cousin&quot; of the [longan][1], [lychee][2], and [mamoncillo][3]. Its texture is that of a firm, fleshy grape, and it's sweet and very juicy. Rambutan can be eaten after it has been peeled out of its rind (salted if desired), but care should be taken so as not to choke on the seed inside of the fruit (young children should be given seeded rambutan to avoid choking). &#xD;&#xA;&#xD;&#xA;A [cold dessert and drink][4] can be made with rambutan; it is also used to make a [martini][5] and [wine][6]. Other culinary applications for rambutan include using it as a component in [curry paste][7], [fruit salad][8] (including [flamb&amp;eacute;ed fruit salad][9]), a [fool][10], a [frappe][11], and a [savory dish][12].&#xD;&#xA;&#xD;&#xA;Because rambutan doesn't last long once picked (although it lasts longer when cut with its stems still attached), rambutan is often sold in cans.&#xD;&#xA;&#xD;&#xA;I've answered my own question because I'm eager to try the fruit, but I'd appreciate hearing from people who are familiar with it and might know other culinary applications for it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-longan.htm&#xD;&#xA;  [2]: http://www.wisegeek.com/what-is-a-lychee.htm&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Mamoncillo&#xD;&#xA;  [4]: http://www.nibbledish.com/people/marianne49/recipes/rambutan-cold-dessert-and-drink&#xD;&#xA;  [5]: http://www.yumsugar.com/Rambutan-Martini-Cocktail-Recipe-8989594&#xD;&#xA;  [6]: http://winemaking.jackkeller.net/request214.asp&#xD;&#xA;  [7]: http://www.foodandwine.com/recipes/rambutan-curry-paste&#xD;&#xA;  [8]: http://importfood.com/recipes/hamrambutanlychee.html&#xD;&#xA;  [9]: http://uktv.co.uk/food/recipe/aid/529311&#xD;&#xA;  [10]: http://projects.washingtonpost.com/recipes/2007/12/19/rambutan-and-pomelo-fool-citrus-macaroons/&#xD;&#xA;  [11]: http://www.recipebridge.com/g/ODMxNTg1NTo6OjoxMTA=&#xD;&#xA;  [12]: http://www.fruitsinfo.com/Rambutan-Exotic-fruits.php#Savory%20Stuffed%20Rambutans" />
  <row Id="7288" PostHistoryTypeId="2" PostId="3918" RevisionGUID="d9ec8ed6-d581-45ff-b59b-cdb19bf33f28" CreationDate="2010-08-01T13:10:02.200" UserId="67" Text="Because of the improved heat transfer, you typically need to decrease both the time and temperature when converting from conventional to convection ovens.&#xD;&#xA;&#xD;&#xA;Some convection ovens will do the conversion for tou -- you enter the time &amp; temp for the recipe, and it'll adjust it to the time and temp for convection cooking." />
  <row Id="7289" PostHistoryTypeId="2" PostId="3919" RevisionGUID="ddb1aa4d-8d44-4c5b-889b-3e8e568cf518" CreationDate="2010-08-01T13:14:58.930" UserId="67" Text="This is sort of a trick question.  Technically, it's a crimini mushroom that's been left to mature before harvest.  Due to marketing, they're now sold as portabello (or portabella), and the smaller criminis are sometimes sold as 'baby bella' or 'mini portabello'." />
  <row Id="7290" PostHistoryTypeId="2" PostId="3920" RevisionGUID="cfc92a1a-4423-454a-b784-5af1a95d37d2" CreationDate="2010-08-01T13:32:14.457" UserId="67" Text="To build on what @hobodave said :&#xD;&#xA;&#xD;&#xA;A kernel of wheat is composed of three main parts:&#xD;&#xA;&#xD;&#xA;* bran&#xD;&#xA;* germ&#xD;&#xA;* endosperm&#xD;&#xA;&#xD;&#xA;(see [a diagram of the parts][1])&#xD;&#xA;&#xD;&#xA;The endosperm is what's milled into white flour;  the germ is removed from white flour because it contains fat which can go rancid, spoiling the flour and shortening the shelf life.&#xD;&#xA;&#xD;&#xA;Cracked wheat, as it still contain the bran still has a healthy amount of fiber to it, and although I like it in baked goods, I'm more likely to keep bulgar wheat around (which is toasted and parcooked cracked wheat), as I prefer the nuttier flavor and shorter cooking times.&#xD;&#xA;&#xD;&#xA;  [1]: http://wbc.agr.mt.gov/consumers/diagram_kernel.html" />
  <row Id="7291" PostHistoryTypeId="2" PostId="3921" RevisionGUID="1128093b-b826-4715-963a-32222a93d8b6" CreationDate="2010-08-01T13:57:39.123" UserId="1274" Text="I sometimes add a bit of lemon juice... works to a degree." />
  <row Id="7292" PostHistoryTypeId="2" PostId="3922" RevisionGUID="3d3caa40-3428-452b-8315-804d9df4f662" CreationDate="2010-08-01T14:07:09.287" UserId="438" Text="So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature.  But can you use it to make yogurt?" />
  <row Id="7293" PostHistoryTypeId="1" PostId="3922" RevisionGUID="3d3caa40-3428-452b-8315-804d9df4f662" CreationDate="2010-08-01T14:07:09.287" UserId="438" Text="Can UHT milk be used to make yogurt?" />
  <row Id="7294" PostHistoryTypeId="3" PostId="3922" RevisionGUID="3d3caa40-3428-452b-8315-804d9df4f662" CreationDate="2010-08-01T14:07:09.287" UserId="438" Text="&lt;yoghurt&gt;" />
  <row Id="7295" PostHistoryTypeId="6" PostId="2801" RevisionGUID="7a7269cb-dca6-4652-8d5a-2e3f5b6a946b" CreationDate="2010-08-01T14:07:20.223" UserId="67" Comment="edited tags" Text="&lt;fruit&gt;&lt;apples&gt;" />
  <row Id="7296" PostHistoryTypeId="6" PostId="1535" RevisionGUID="e242cc92-ab00-4bd2-96c7-8d22086b3ead" CreationDate="2010-08-01T14:07:59.817" UserId="67" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;crust&gt;" />
  <row Id="7297" PostHistoryTypeId="16" PostId="278" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-01T14:09:09.970" UserId="67" />
  <row Id="7298" PostHistoryTypeId="16" PostId="69" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-01T14:09:09.970" UserId="67" />
  <row Id="7299" PostHistoryTypeId="6" PostId="255" RevisionGUID="2ea6e7b4-b308-4382-b667-c79e1e8ca0d8" CreationDate="2010-08-01T14:13:11.877" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;flavor&gt;" />
  <row Id="7300" PostHistoryTypeId="6" PostId="66" RevisionGUID="2145f130-24de-4e8c-b6c8-c15ffc81a5fa" CreationDate="2010-08-01T14:13:20.067" UserId="67" Comment="edited tags" Text="&lt;dieting&gt;&lt;calories&gt;" />
  <row Id="7301" PostHistoryTypeId="6" PostId="721" RevisionGUID="32c1924e-597e-49ed-8853-ed251c379cdd" CreationDate="2010-08-01T14:14:33.387" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;rice&gt;" />
  <row Id="7302" PostHistoryTypeId="6" PostId="840" RevisionGUID="fd2ba3db-bd2e-4884-aecc-9caaea6dda68" CreationDate="2010-08-01T14:15:19.143" UserId="67" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="7303" PostHistoryTypeId="6" PostId="2063" RevisionGUID="e5615ca3-a75b-45ee-8349-566fc6f188bf" CreationDate="2010-08-01T14:15:50.873" UserId="67" Comment="edited tags" Text="&lt;freezing&gt;&lt;onions&gt;&lt;carrot&gt;&lt;celery&gt;" />
  <row Id="7304" PostHistoryTypeId="6" PostId="23" RevisionGUID="c7a7b408-8990-4b49-9c39-c1358faa41d5" CreationDate="2010-08-01T14:16:26.333" UserId="67" Comment="edited tags" Text="&lt;grilling&gt;&lt;salmon&gt;&lt;cedar-plank&gt;" />
  <row Id="7305" PostHistoryTypeId="6" PostId="394" RevisionGUID="eb01fc28-eb1e-4191-a6a0-f4754f5f3003" CreationDate="2010-08-01T14:18:39.510" UserId="67" Comment="edited tags" Text="&lt;budget-cooking&gt;" />
  <row Id="7306" PostHistoryTypeId="6" PostId="2080" RevisionGUID="87f14e74-870a-4960-8b47-5da15da7e595" CreationDate="2010-08-01T14:19:25.420" UserId="67" Comment="edited tags" Text="&lt;best-practices&gt;&lt;learning&gt;&lt;budget-cooking&gt;&lt;beginners&gt;" />
  <row Id="7307" PostHistoryTypeId="6" PostId="1100" RevisionGUID="6afac2f8-2733-4f99-b86d-873e3a24467f" CreationDate="2010-08-01T14:19:43.453" UserId="67" Comment="edited tags" Text="&lt;cleaningsilicone-cookwar&gt;" />
  <row Id="7308" PostHistoryTypeId="6" PostId="1100" RevisionGUID="0d0c6c08-8849-4ce1-8d33-ea9d47c772e8" CreationDate="2010-08-01T14:19:54.497" UserId="67" Comment="edited tags" Text="&lt;cleaning&gt;" />
  <row Id="7309" PostHistoryTypeId="6" PostId="3243" RevisionGUID="0e378185-5088-4f41-8d25-07b06d033632" CreationDate="2010-08-01T14:21:36.693" UserId="67" Comment="edited tags" Text="&lt;technique&gt;&lt;cookies&gt;" />
  <row Id="7310" PostHistoryTypeId="6" PostId="3383" RevisionGUID="227bced1-219c-48d3-8d5b-56dd746ae38b" CreationDate="2010-08-01T14:22:44.647" UserId="67" Comment="edited tags" Text="&lt;tuna&gt;" />
  <row Id="7312" PostHistoryTypeId="6" PostId="1481" RevisionGUID="e212b2f5-1d0f-46d8-a437-4e124df7c61d" CreationDate="2010-08-01T14:25:16.793" UserId="67" Comment="edited tags" Text="&lt;grilling&gt;&lt;corn&gt;&lt;barbecue&gt;" />
  <row Id="7313" PostHistoryTypeId="6" PostId="742" RevisionGUID="8f2de261-5b0a-4ef7-bc66-d3a728ac0508" CreationDate="2010-08-01T14:26:03.780" UserId="67" Comment="edited tags" Text="&lt;frying&gt;&lt;best-practices&gt;&lt;scottish-cuisine&gt;&lt;deep-frying&gt;" />
  <row Id="7314" PostHistoryTypeId="6" PostId="301" RevisionGUID="811d845a-d393-47e8-a426-b5d9705a5809" CreationDate="2010-08-01T14:28:14.073" UserId="67" Comment="edited tags" Text="&lt;vegan&gt;&lt;alternative&gt;&lt;cheese-alternative&gt;" />
  <row Id="7315" PostHistoryTypeId="6" PostId="223" RevisionGUID="302ed9e1-c765-406b-a061-d1f45867572e" CreationDate="2010-08-01T14:28:55.880" UserId="67" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetarian&gt;&lt;vegan&gt;" />
  <row Id="7316" PostHistoryTypeId="6" PostId="3667" RevisionGUID="8f64f4fc-cb09-4e48-bb9b-a8f425b13413" CreationDate="2010-08-01T14:29:31.417" UserId="67" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;dessert&gt;&lt;taffy&gt;" />
  <row Id="7317" PostHistoryTypeId="6" PostId="372" RevisionGUID="689d3da0-c46d-4838-866c-1dd0f5a3266b" CreationDate="2010-08-01T14:30:11.917" UserId="67" Comment="edited tags" Text="&lt;technique&gt;&lt;recipe-problems&gt;&lt;salt&gt;&lt;soup&gt;" />
  <row Id="7318" PostHistoryTypeId="6" PostId="1032" RevisionGUID="39f9f240-117e-4800-a3ba-606174d8fff2" CreationDate="2010-08-01T14:30:54.893" UserId="67" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;smell&gt;&lt;burnt&gt;" />
  <row Id="7319" PostHistoryTypeId="6" PostId="3828" RevisionGUID="fd0b6e5e-840e-4ebd-b90a-30586199ce3c" CreationDate="2010-08-01T14:31:49.087" UserId="67" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;sauce&gt;&lt;butter&gt;&lt;french-cuisine&gt;" />
  <row Id="7320" PostHistoryTypeId="6" PostId="2961" RevisionGUID="43eb5b50-c043-4ab4-b0a5-020fcbdb0b36" CreationDate="2010-08-01T14:32:33.843" UserId="67" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;cream&gt;" />
  <row Id="7321" PostHistoryTypeId="2" PostId="3923" RevisionGUID="fff29329-54a6-4c69-a896-894347d2d7c6" CreationDate="2010-08-01T14:34:38.660" UserId="426" Text="The forced movement (convection) of the hot air by fans is what improves the cooking in a convection oven.  The beautiful part is that it allows you to cook on ANY or EVERY single rack in your oven.  Here are the adjustments you'll need to make:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;For baked goods you typically drop the temperature by 25 degrees.  If the recipe says to bake at 350 then you'd bake at 325 in a convection oven.  This is most important in baked goods so that the interior has a chance to cook through before the exterior is overcooked or burnt.&#xD;&#xA;&#xD;&#xA;You also need to decrease the baking time by 10-15 PERCENT.  To make it easier to determine when to check, I usually suggest checking the item about 5-10 minutes earlier than the shorter time indicated in the recipe.  If a recipe says bake 25-30 minutes, then check it at about 20 minutes.  It may need a bit more time but you'll be pretty close.&#xD;&#xA;&#xD;&#xA;When roasting meats and vegetables you can use the above method OR you can leave it at the regular temperature and then cook for 25-30 PERCENT less time.&#xD;&#xA;&#xD;&#xA;In the instance of method #1 for meat you'll get less shrinkage and less chance of possibly drying it out.&#xD;&#xA;&#xD;&#xA;In the instance of method #2 for meat, it will cook quicker and get better browning and therefore a bit more flavor.&#xD;&#xA;&#xD;&#xA;A third option to take advantage of both methods is to cook it at the reduced temperature for most of the time but then turn it up 25-50 DEGREES for the last 20-30 minutes of cooking to improve the browning." />
  <row Id="7323" PostHistoryTypeId="6" PostId="618" RevisionGUID="98241cfe-0888-4db7-a278-ba7d36e8d6f1" CreationDate="2010-08-01T14:35:38.797" UserId="67" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;utensils&gt;" />
  <row Id="7324" PostHistoryTypeId="6" PostId="3428" RevisionGUID="c997feb9-0736-4e38-a3aa-332236d99947" CreationDate="2010-08-01T14:36:52.647" UserId="67" Comment="edited tags" Text="&lt;baking&gt;&lt;restaurant-mimicry&gt;&lt;mexican-cuisine&gt;" />
  <row Id="7325" PostHistoryTypeId="6" PostId="876" RevisionGUID="d2347da9-e66b-4528-85b6-e0dc468f0f67" CreationDate="2010-08-01T14:38:32.863" UserId="67" Comment="edited tags" Text="&lt;meat&gt;&lt;steak&gt;&lt;cut-of-meat&gt;" />
  <row Id="7326" PostHistoryTypeId="6" PostId="3357" RevisionGUID="c5701f85-b0b0-4289-a1b1-ac867fd4784e" CreationDate="2010-08-01T14:38:56.527" UserId="67" Comment="edited tags" Text="&lt;grilling&gt;&lt;steak&gt;&lt;mexican-cuisine&gt;&lt;cut-of-meat&gt;" />
  <row Id="7327" PostHistoryTypeId="5" PostId="3918" RevisionGUID="83b227f1-9147-4924-bb35-1443aa509366" CreationDate="2010-08-01T14:40:48.240" UserId="67" Comment="fixed typo" Text="Because of the improved heat transfer, you typically need to decrease both the time and temperature when converting from conventional to convection ovens.&#xD;&#xA;&#xD;&#xA;Some convection ovens will do the conversion for you -- you enter the time &amp; temp for the recipe, and it'll adjust it to the time and temp for convection cooking." />
  <row Id="7328" PostHistoryTypeId="6" PostId="1007" RevisionGUID="d68736b3-b682-4ea8-a23b-e96935e17941" CreationDate="2010-08-01T14:43:42.100" UserId="67" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;soup&gt;" />
  <row Id="7330" PostHistoryTypeId="6" PostId="98" RevisionGUID="ba7b35c9-3689-4ad1-bdf9-669f517af37c" CreationDate="2010-08-01T14:45:21.753" UserId="67" Comment="edited tags" Text="&lt;software&gt;&lt;recipe-organization&gt;" />
  <row Id="7331" PostHistoryTypeId="6" PostId="517" RevisionGUID="6e02b6e6-4f81-455a-89c4-8fb42124fc8a" CreationDate="2010-08-01T14:46:51.390" UserId="67" Comment="edited tags" Text="&lt;fish&gt;&lt;shopping&gt;" />
  <row Id="7332" PostHistoryTypeId="2" PostId="3924" RevisionGUID="cc86e6fb-87d0-4fc5-ac79-ff8ec8d39857" CreationDate="2010-08-01T15:00:28.723" UserId="177" Text="I recently had a hamburger whose main ingredient was Truffle shavings ($50.00 btw) - I loved the flavor, but can't afford to buy the real ones, any substitutions with similar flavor?" />
  <row Id="7333" PostHistoryTypeId="1" PostId="3924" RevisionGUID="cc86e6fb-87d0-4fc5-ac79-ff8ec8d39857" CreationDate="2010-08-01T15:00:28.723" UserId="177" Text="Is there an inexpensive substitute for truffles?" />
  <row Id="7334" PostHistoryTypeId="3" PostId="3924" RevisionGUID="cc86e6fb-87d0-4fc5-ac79-ff8ec8d39857" CreationDate="2010-08-01T15:00:28.723" UserId="177" Text="&lt;mushroom&gt;" />
  <row Id="7335" PostHistoryTypeId="5" PostId="3919" RevisionGUID="0db85ffd-632d-459b-b836-4bd898ab6fbe" CreationDate="2010-08-01T15:04:42.690" UserId="67" Comment="added 'update' section re: internationalization" Text="This is sort of a trick question.  Technically, it's a crimini mushroom that's been left to mature before harvest.  Due to marketing, they're now sold as portabello (or portabella), and the smaller criminis are sometimes sold as 'baby bella' or 'mini portabello'.&#xD;&#xA;&#xD;&#xA;**update** : I should've mentioned; that's what they're called in the US.  I believe 'portabello' is used in the UK, based on watching too many cooking shows, but I have no idea if they might go by any other names, or if those names are used in all countries." />
  <row Id="7336" PostHistoryTypeId="2" PostId="3925" RevisionGUID="e2538b27-8ad7-4ed9-bd38-2d4abd434c35" CreationDate="2010-08-01T15:34:09.033" UserId="67" Text="They're so expensive because there really isn't anything else with the same flavor, and they can't be cultivated.&#xD;&#xA;&#xD;&#xA;However, they do take some of the smaller ones to make truffle oil, which is much more reasonably priced, and more easily available." />
  <row Id="7337" PostHistoryTypeId="2" PostId="3926" RevisionGUID="573a4766-51ac-4dc4-bf83-e0d2d80de37c" CreationDate="2010-08-01T15:43:30.030" UserId="1229" Text="I want to make beef goulash in my slow cooker (first time).  The instructions call for adding the beef as is.  Something in my gut (rightly or wrongly) tells me to sear it first.  Will it turn out basically the same if I don't sear?  I'm a little concerned because of the summer temperatures but would love it if I can just plop in the completely raw beef safely.  &#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="7338" PostHistoryTypeId="1" PostId="3926" RevisionGUID="573a4766-51ac-4dc4-bf83-e0d2d80de37c" CreationDate="2010-08-01T15:43:30.030" UserId="1229" Text="To sear or not to sear - slow cooking beef dishes" />
  <row Id="7339" PostHistoryTypeId="3" PostId="3926" RevisionGUID="573a4766-51ac-4dc4-bf83-e0d2d80de37c" CreationDate="2010-08-01T15:43:30.030" UserId="1229" Text="&lt;food-safety&gt;&lt;beef&gt;&lt;slow-cooking&gt;" />
  <row Id="7340" PostHistoryTypeId="2" PostId="3927" RevisionGUID="e7062a7c-3a4a-4e99-9f8e-bcf77096deb5" CreationDate="2010-08-01T15:45:16.333" UserId="1568" Text="How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the store." />
  <row Id="7341" PostHistoryTypeId="1" PostId="3927" RevisionGUID="e7062a7c-3a4a-4e99-9f8e-bcf77096deb5" CreationDate="2010-08-01T15:45:16.333" UserId="1568" Text="How much powder does 1 TBSP of Cumin seeds yield when crushed?" />
  <row Id="7342" PostHistoryTypeId="3" PostId="3927" RevisionGUID="e7062a7c-3a4a-4e99-9f8e-bcf77096deb5" CreationDate="2010-08-01T15:45:16.333" UserId="1568" Text="&lt;spices&gt;" />
  <row Id="7343" PostHistoryTypeId="2" PostId="3928" RevisionGUID="4ff04bc7-dd05-4099-a5e8-da5d3d6b8d71" CreationDate="2010-08-01T16:04:36.713" UserId="1181" Text="As per the question - how to I test that a knife is sharp enough?  &#xD;&#xA;And/or, how do you know when a knife needs sharpening?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7344" PostHistoryTypeId="1" PostId="3928" RevisionGUID="4ff04bc7-dd05-4099-a5e8-da5d3d6b8d71" CreationDate="2010-08-01T16:04:36.713" UserId="1181" Text="How to test that a knife is sharp enough?" />
  <row Id="7345" PostHistoryTypeId="3" PostId="3928" RevisionGUID="4ff04bc7-dd05-4099-a5e8-da5d3d6b8d71" CreationDate="2010-08-01T16:04:36.713" UserId="1181" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="7346" PostHistoryTypeId="2" PostId="3929" RevisionGUID="9852fd64-d945-4a1a-b7d0-f7e8bed98c19" CreationDate="2010-08-01T16:13:12.777" UserId="34" Text="I usually hold up a single sheet of newspaper and poke the point of the knife through.  If you can make a downward cut without the paper tearing, the knife is sharp." />
  <row Id="7347" PostHistoryTypeId="2" PostId="3930" RevisionGUID="77d520e4-ec2d-4f62-b10a-b734d75be1c0" CreationDate="2010-08-01T16:17:29.043" UserId="178" Text="A little bit less than 1tbsp, maybe 4/5ths of a tablespoon." />
  <row Id="7348" PostHistoryTypeId="2" PostId="3931" RevisionGUID="7bb678e8-df3b-4545-ad60-144c22d005d9" CreationDate="2010-08-01T16:39:32.840" UserId="426" Text="**Will it work without searing it first?**  *Yes.*&#xD;&#xA;&#xD;&#xA;**Will it have as much flavor?**  *No.*&#xD;&#xA;&#xD;&#xA;**Searing does two things:**  Create flavor through the browning process and jump-start cooking.  *Searing does not &quot;lock in juices&quot;.*  The mere sound of the sizzling that goes on is indication that juices are exuding and sizzling against the hot cooking surface.&#xD;&#xA;&#xD;&#xA;**Benefit of Searing for a Slow Cooker or Pressure Cooker recipe:**&#xD;&#xA;In the case of preparing meat in a slow cooker or in a pressure cooker, the purpose of first searing the meat is to brown the meat for better flavor.&#xD;&#xA;&#xD;&#xA;If you have the time and don't mind having another pan to clean, then sear the meat before adding it to your slow cooker.  If time does not permit then it will still work to put the meat in without first searing, the flavor of the finished dish will just be a bit more subtle and not as &quot;meaty&quot;." />
  <row Id="7349" PostHistoryTypeId="2" PostId="3932" RevisionGUID="4ea09b4b-5046-483c-9235-c97512fe871c" CreationDate="2010-08-01T16:51:14.697" UserId="426" Text="The most readily evident way of determining if a knife needs to be sharpened is when you notice that you're having to apply more force than normal.  &#xD;&#xA;&#xD;&#xA;When you start out with a sharp knife you will become accustomed to how it glides through food.  Over time you're going to notice that you are having to apply more pressure than normal and that's when it's time to have it sharpened.&#xD;&#xA;&#xD;&#xA;***Factors that affect how frequently knives need to be sharpened include:***&#xD;&#xA;&#xD;&#xA; **-The type of knife itself:**  Forged knives, if properly cared for will typically hold and edge longer than stamped knives.&#xD;&#xA;&#xD;&#xA; **-Care for the knife:**  Washing knives in dishwashers wears down the edge quicker.  Storing loose in drawers without a blade guard will also cause them to dull quicker.&#xD;&#xA;&#xD;&#xA; **-The manner in which you use the knife:**  The &quot;Whack&quot; &quot;Whack&quot; noise that so many people associate with cutting is an audible clue that you're cutting incorrectly.  The &quot;Whacking&quot; of the blade against the board is caused by pushing the blade downward rather than forward.  Cutting straight down against the board dulls the blade through the blunt force pressure against the cutting surface and it also results in smashing and crushing the food instead of providing a clean cut.&#xD;&#xA;&#xD;&#xA; **-The surface that you're cutting on**:  The harder the surface the more damage it will do to your blade.  Don't cut on surfaces composed of tempered glass, stone (natural or man-made products), solid surfaces such as Corian, metal, or hard plastic.&#xD;&#xA;&#xD;&#xA; **-The frequency of use:**  The more often a knife is used, the more frequent it will need to be sharpened." />
  <row Id="7350" PostHistoryTypeId="2" PostId="3933" RevisionGUID="53819508-6ebc-4063-a20e-073c18356a41" CreationDate="2010-08-01T16:59:43.810" UserId="426" Text="I believe the same issue would apply since yogurt is essentially a step on the path toward cheese.  One recipe I looked at did say not to use UHT. " />
  <row Id="7351" PostHistoryTypeId="2" PostId="3934" RevisionGUID="8dd7e1b5-9cbd-4019-8903-6e17fcc7f961" CreationDate="2010-08-01T17:28:36.320" UserId="398" Text="**This trick made cooking in my stainless pan much more non-stick, including potstickers (or &quot;mandu&quot; in Korean^^)**&#xD;&#xA;&#xD;&#xA;Use the &quot;[water test][1]&quot; to know when the pan is hot enough to add oil. Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.&#xD;&#xA;&#xD;&#xA;When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.&#xD;&#xA;&#xD;&#xA;Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel.&#xD;&#xA;&#xD;&#xA;Detailed explanation of how/why this works: [On properly heating your pan][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan&#xD;&#xA;  [2]: http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" />
  <row Id="7352" PostHistoryTypeId="5" PostId="3934" RevisionGUID="65b40f73-1e2d-459e-ba58-6573f92a5186" CreationDate="2010-08-01T17:37:43.123" UserId="398" Comment="added 327 characters in body" Text="**This trick made cooking in my stainless pan much more non-stick, including potstickers (or &quot;mandu&quot; in Korean^^)**&#xD;&#xA;&#xD;&#xA;**Edit:** That's unusual that the [cooking instructions][1] have you add water. I usually fry my frozen potstickers straight from the frozen state (perhaps they are pre-boiled?). You will have to use the BOIL/BROWN method to utilize the technique below.&#xD;&#xA;&#xD;&#xA;Use the &quot;[water test][2]&quot; to know when the pan is hot enough to add oil. Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.&#xD;&#xA;&#xD;&#xA;When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.&#xD;&#xA;&#xD;&#xA;Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel.&#xD;&#xA;&#xD;&#xA;Detailed explanation of how/why this works: [On properly heating your pan][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ling-ling.com/products/potstickers/chickenVeg.html&#xD;&#xA;  [2]: http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan&#xD;&#xA;  [3]: http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" />
  <row Id="7353" PostHistoryTypeId="2" PostId="3935" RevisionGUID="139c42c1-d285-457b-ac9b-c03145b710bd" CreationDate="2010-08-01T17:41:39.607" UserId="1229" Text="I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature.  Since I don't use it very often, it becomes hardened.  My work-around is to use a grater to grate it but it would be useful to avoid the problem in the first place.&#xD;&#xA;&#xD;&#xA;How should I store it to prevent hardening?  Freezer?  If so, does it need to come to room temperature before using it?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7354" PostHistoryTypeId="1" PostId="3935" RevisionGUID="139c42c1-d285-457b-ac9b-c03145b710bd" CreationDate="2010-08-01T17:41:39.607" UserId="1229" Text="How to store brown sugar without it becoming hard?" />
  <row Id="7355" PostHistoryTypeId="3" PostId="3935" RevisionGUID="139c42c1-d285-457b-ac9b-c03145b710bd" CreationDate="2010-08-01T17:41:39.607" UserId="1229" Text="&lt;storage-method&gt;&lt;sugar&gt;&lt;brown&gt;" />
  <row Id="7356" PostHistoryTypeId="2" PostId="3936" RevisionGUID="9527156a-e398-470e-84a0-3e478752be9d" CreationDate="2010-08-01T17:48:39.643" UserId="398" Text="**You can get the benefits of both non-stick and fond by prepping the stainless steel pan so it's more non-stick:**&#xD;&#xA;&#xD;&#xA;Use the &quot;[water test][1]&quot; to know when a stainless steel pan is hot enough to add oil. Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.&#xD;&#xA;&#xD;&#xA;When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.&#xD;&#xA;&#xD;&#xA;Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel.&#xD;&#xA;&#xD;&#xA;Detailed explanation of how/why this works: [On properly heating your pan][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan&#xD;&#xA;  [2]: http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" />
  <row Id="7357" PostHistoryTypeId="2" PostId="3937" RevisionGUID="b4728a9d-da01-498f-800c-fbb32c6773d1" CreationDate="2010-08-01T17:49:15.477" UserId="178" Text="I use a ziplock freezer bag and get as much air out as I can, and generally it keeps pretty well, 6 months or more. When it does get hard, slice a piece of apple and put it in the bag with the sugar for a couple of days.&#xD;&#xA;&#xD;&#xA;There are also ceramic disks you can buy that you can put in the bag with the sugar that will keep it soft for much longer, but I've never used one myself so I can't vouch for it." />
  <row Id="7358" PostHistoryTypeId="2" PostId="3938" RevisionGUID="45c69a89-9f22-4068-89a3-a0d9ae09bc71" CreationDate="2010-08-01T17:49:23.713" UserId="426" Text="Storing brown sugar in a tightly sealed container (such as tupperware, rubbermaid, etc.) is the best method.&#xD;&#xA;&#xD;&#xA;Once it dries out however it can be re-moisturized by placing a piece of apple or bread with it inside a tightly sealed container.  After a day or two the brown sugar will soften and the bread will dry up or the apple will shrivel.&#xD;&#xA;&#xD;&#xA;This is due to the hygroscopic nature(ability to absorb moisture from the surrounding atmosphere)of brown sugar. &#xD;&#xA;&#xD;&#xA;You'll see &quot;brown sugar keepers&quot; in gourmet and cookware shops that are round decorative unglazed ceramic or terra cotta disks.  The concept is to soak them in water for an hour or two and then dry and place in the brown sugar.  Save your money and use a piece of bread or apple when the brown sugar is drying up.&#xD;&#xA;&#xD;&#xA;You can also soften it for immediate use by microwaving for a little bit.  This should only be used for immediate use because after the sugar cools it will have lost more moisture (due to the fact that microwaves are heating the moisture in food)." />
  <row Id="7361" PostHistoryTypeId="5" PostId="267" RevisionGUID="b8c43cb9-b650-407b-a4e5-1140ff392715" CreationDate="2010-08-01T18:16:15.983" UserId="16" Comment="added 124 characters in body" Text="I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want...&#xD;&#xA;&#xD;&#xA;When I try to cook a steak at home (I live in Italy), I almost ever get it burned outside and almost totally raw inside. Actually only a thin layer is cooked (or I should say carbonized).&#xD;&#xA;&#xD;&#xA;If I try to lower the temperature of the grill pan, I get an extremely dried meat that resembles cork.&#xD;&#xA;&#xD;&#xA;So, which are the basics for properly cooking a steak (say, to a medium-well grade)?" />
  <row Id="7362" PostHistoryTypeId="2" PostId="3940" RevisionGUID="5e2a72e9-2f1b-4112-98d1-e69eee752b4f" CreationDate="2010-08-01T18:27:10.500" UserId="60" Text="I usually notice when cutting onions and tomatoes. With a very sharp knife cutting an onion doesn't cause much tears at all. As it dulls though it does more crushing than slicing which releases more gas into the air, which makes you cry more. Ripe tomatoes help because they are so tender. If it becomes difficult to slice a tomato without crushing it, your knife is too dull.&#xD;&#xA;&#xD;&#xA;You may find it beneficial to read these related questions, and their answers:&#xD;&#xA;&#xD;&#xA;* http://cooking.stackexchange.com/questions/1137/how-can-i-safely-improve-my-cutting-technique &#xD;&#xA;* http://cooking.stackexchange.com/questions/315/how-do-you-care-for-your-knives&#xD;&#xA;* http://cooking.stackexchange.com/questions/1804/why-not-put-knives-in-the-dishwasher" />
  <row Id="7363" PostHistoryTypeId="2" PostId="3941" RevisionGUID="9cffa481-f126-41ac-8b09-55c877996a89" CreationDate="2010-08-01T18:29:28.763" UserId="1181" Text="I've got a limited collection of knives which I was moderately pleased to discover meet the [&quot;minimum requirements&quot;][1]. But, recent activity on here has got me thinking - am I using them for the correct jobs?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen&#xD;&#xA;&#xD;&#xA;I have:  &#xD;&#xA;&#xD;&#xA;- Long (8/9 inch) flat-blade knife (Chef's?).&#xD;&#xA;- Short (3/4 inch) flat-blade knife.&#xD;&#xA;- Very short (~2inch) serrated knife (Paring?).&#xD;&#xA;- Long serrated bread knife.&#xD;&#xA;&#xD;&#xA;We can, I think, ignore the last one as I'm *hopefully* managing to use that for it's intended role.&#xD;&#xA;&#xD;&#xA;I currently tend to use the serrated knife for veg with any sort of &quot;skin&quot; (e.g. peppers, tomatoes, onions, etc), the short flat-blade for anything else small enough, and the large knife for meats and anything too big for the smaller flat-blade.&#xD;&#xA;&#xD;&#xA;From what I've been reading on here, I get the feeling I'm using them for the wrong jobs - am I?  &#xD;&#xA;And what's the best use for each of these knives?" />
  <row Id="7364" PostHistoryTypeId="1" PostId="3941" RevisionGUID="9cffa481-f126-41ac-8b09-55c877996a89" CreationDate="2010-08-01T18:29:28.763" UserId="1181" Text="Am I used my knives for the correct jobs?" />
  <row Id="7365" PostHistoryTypeId="3" PostId="3941" RevisionGUID="9cffa481-f126-41ac-8b09-55c877996a89" CreationDate="2010-08-01T18:29:28.763" UserId="1181" Text="&lt;knives&gt;" />
  <row Id="7366" PostHistoryTypeId="4" PostId="3941" RevisionGUID="f79a690e-bacd-493d-8d7d-1c216eba713a" CreationDate="2010-08-01T18:42:05.133" UserId="60" Comment="edited title; added 6 characters in body" Text="Am I using my knives for the correct jobs?" />
  <row Id="7367" PostHistoryTypeId="5" PostId="3941" RevisionGUID="f79a690e-bacd-493d-8d7d-1c216eba713a" CreationDate="2010-08-01T18:42:05.133" UserId="60" Comment="edited title; added 6 characters in body" Text="I've got a limited collection of knives which I was moderately pleased to discover meet the [&quot;minimum requirements&quot;][1]. But, recent activity on here has got me thinking - am I using them for the correct jobs?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen&#xD;&#xA;&#xD;&#xA;I have:  &#xD;&#xA;&#xD;&#xA;- Long (8 to 9 inch) flat-blade knife (Chef's?).&#xD;&#xA;- Short (3 to 4 inch) flat-blade knife.&#xD;&#xA;- Very short (~2inch) serrated knife (Paring?).&#xD;&#xA;- Long serrated bread knife.&#xD;&#xA;&#xD;&#xA;We can, I think, ignore the last one as I'm *hopefully* managing to use that for it's intended role.&#xD;&#xA;&#xD;&#xA;I currently tend to use the serrated knife for veg with any sort of &quot;skin&quot; (e.g. peppers, tomatoes, onions, etc), the short flat-blade for anything else small enough, and the large knife for meats and anything too big for the smaller flat-blade.&#xD;&#xA;&#xD;&#xA;From what I've been reading on here, I get the feeling I'm using them for the wrong jobs - am I?  &#xD;&#xA;And what's the best use for each of these knives?" />
  <row Id="7368" PostHistoryTypeId="2" PostId="3942" RevisionGUID="b85cee26-76b5-4493-a29e-3d0be46621fc" CreationDate="2010-08-01T18:47:55.873" UserId="60" Text="Well your chef's knife should constitute about 90% of your usage I'd say. It should be used for slicing, dicing just about anything. Your paring knife is actually the 3-4&quot; one you describe. Paring knives are typically used for delicate tasks like, coring apples, peeling, and some people use it for mincing garlic because it's so small.&#xD;&#xA;&#xD;&#xA;I've never seen a 2&quot; serrated knife before, so I'm not sure what I'd use that for if anything. If you're using it because it seems to do a better job on the vegetables, then that's a sign that your chef's knife is dull. I have seen tomatoes sliced with a 6&quot; serrated utility knife due to their tenderness. However, you generally don't want to use a serrated knife on an onion, this will cause a _lot_ of the gas to be released that makes you cry." />
  <row Id="7369" PostHistoryTypeId="5" PostId="3940" RevisionGUID="f58efc5a-8ab8-46ea-b1d8-3924e55151d6" CreationDate="2010-08-01T18:53:09.903" UserId="60" Comment="added 133 characters in body" Text="I usually notice when cutting onions and tomatoes. With a very sharp knife cutting an onion doesn't cause much tears at all. As it dulls though it does more crushing than slicing which releases more gas into the air, which makes you cry more. Ripe tomatoes help because they are so tender. If it becomes difficult to slice a tomato without crushing it, your knife is too dull.&#xD;&#xA;&#xD;&#xA;A well used, properly cared for knife should require sharpening every 6-18 months, depending on usage. Mine get sharpened yearly.&#xD;&#xA;&#xD;&#xA;You may find it beneficial to read these related questions, and their answers:&#xD;&#xA;&#xD;&#xA;* http://cooking.stackexchange.com/questions/1137/how-can-i-safely-improve-my-cutting-technique &#xD;&#xA;* http://cooking.stackexchange.com/questions/315/how-do-you-care-for-your-knives&#xD;&#xA;* http://cooking.stackexchange.com/questions/1804/why-not-put-knives-in-the-dishwasher" />
  <row Id="7370" PostHistoryTypeId="6" PostId="3872" RevisionGUID="87aeb5d0-a171-4865-a29c-937e33d67fff" CreationDate="2010-08-01T18:57:55.523" UserId="1229" Comment="corrected tag" Text="&lt;technique&gt;&lt;recipe-problems&gt;&lt;sauce&gt;&lt;basting&gt;" />
  <row Id="7371" PostHistoryTypeId="5" PostId="3941" RevisionGUID="f269794d-93e0-44ed-9c9b-d5fedd840390" CreationDate="2010-08-01T19:01:00.213" UserId="1181" Comment="deleted 8 characters in body" Text="I've got a limited collection of knives which I was moderately pleased to discover meet the [&quot;minimum requirements&quot;][1]. But, recent activity on here has got me thinking - am I using them for the correct jobs?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen&#xD;&#xA;&#xD;&#xA;I have:  &#xD;&#xA;&#xD;&#xA;- Long (8 inch) flat-blade knife (Chef's?).&#xD;&#xA;- Short (4.5 inch) flat-blade knife.&#xD;&#xA;- Very short (3 inch) serrated knife (Paring?).&#xD;&#xA;- Long serrated bread knife.&#xD;&#xA;&#xD;&#xA;We can, I think, ignore the last one as I'm *hopefully* managing to use that for it's intended role.&#xD;&#xA;&#xD;&#xA;I currently tend to use the serrated knife for veg with any sort of &quot;skin&quot; (e.g. peppers, tomatoes, onions, etc), the short flat-blade for anything else small enough, and the large knife for meats and anything too big for the smaller flat-blade.&#xD;&#xA;&#xD;&#xA;From what I've been reading on here, I get the feeling I'm using them for the wrong jobs - am I?  &#xD;&#xA;And what's the best use for each of these knives?" />
  <row Id="7372" PostHistoryTypeId="5" PostId="1967" RevisionGUID="a614ed46-d434-4f47-bdca-a0852dd989f3" CreationDate="2010-08-01T19:03:44.607" UserId="905" Comment="added some good points borrowed from the other answers." Text="Bees add enzymes to honey that prevent crystallization. These enzymes are destroyed by many of the processing techniques, like heating, but such techniques also physically destroy the comb, so they're not used on the honey that is in the comb.&#xD;&#xA;&#xD;&#xA;This type of honey is also called `raw honey` sometimes. &#xD;&#xA;&#xD;&#xA;As a side note, crystallized honey is fine for consumption. If you want to get rid of the crystals you can easily do so by heating the jar a bit." />
  <row Id="7373" PostHistoryTypeId="2" PostId="3943" RevisionGUID="4ab52cf4-447b-40b0-ab54-fc062893917f" CreationDate="2010-08-01T19:04:54.183" UserId="1377" Text="&gt; It can't be 0%, because then cheese wouldn't exist, right? :)&#xD;&#xA;&#xD;&#xA;After all, nope. Cheese is not fat only.&#xD;&#xA;&#xD;&#xA;There is also protein and water. So if you'd remove all the fat, cheese will still contain water and protein.&#xD;&#xA;&#xD;&#xA;Many hard cheeses contain about 30% fat and 30% to 10% protein. Gruyère for example has 32% fat and 28% protein ([see here, in German][1]). The softer the cheese the more water it contains (and sometimes also more fat). &#xD;&#xA;&#xD;&#xA;  [1]: http://www.switzerland-cheese.ch/de/uploads/media/neu_broschuere_zusammensetzung.pdf&#xD;&#xA;&#xD;&#xA;In Switzerland we don't know &quot;low-fat&quot;, but instead &quot;half-fat&quot;, &quot;fourth-fat&quot; and &quot;no-fat&quot;. A sour fresh cheese or curd is available as no-fat (less than 1% of fat). Also Schabziger/Sap Sago (world worst cheese according to [Cheese Mistress][2], scroll down to Sap Sago :-) is fat free. Cottage cheese is sold as fourth-fat (6% fat contents). Some hard cheeses, especially Alp cheeses, are half-fat.&#xD;&#xA; &#xD;&#xA; [2]: http://www.cheesemistress.com/s.htm" />
  <row Id="7374" PostHistoryTypeId="6" PostId="3941" RevisionGUID="4afa36d0-1fff-46ea-a87a-a1907775da1e" CreationDate="2010-08-01T19:07:45.003" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;cutting&gt;&lt;knife-skills&gt;&lt;maintenance&gt;" />
  <row Id="7375" PostHistoryTypeId="2" PostId="3944" RevisionGUID="0a531f8b-68ba-4c25-9ae4-6c40aa21c849" CreationDate="2010-08-01T19:09:54.500" UserId="905" Text="If you can't find a pleasing [recipe for rambutan][1], look through [recipes for lychees][2], usually the tastes are complementary.&#xD;&#xA;&#xD;&#xA;In my personal opinion rambutans are more suitable for decoration than anything else. Other (much cheaper) fruit, like lychees, grapes, cactusfruit have much more pronounced tastes in the same general area. Of course you should try for yourself and hope to disagree.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cuisine.com.au/recipe/Rambutan-with-green-mango&#xD;&#xA;  [2]: http://www.lycheesonline.com/recipes.cfm" />
  <row Id="7376" PostHistoryTypeId="2" PostId="3945" RevisionGUID="d4531c6a-c9a6-48f1-905c-597bd2e89b5b" CreationDate="2010-08-01T19:12:29.800" UserId="60" Text="I'll elaborate on Joe's answer some. It's a little known fact that button mushrooms (also called common, white, or table mushrooms), cremini (crimini, baby portobello, baby bella, brown mushroom), and portbello (portabella) are all the same species. Specifically, [agaricus bisporus]. The difference in appearance and taste is based solely on maturity. The youngest are white button mushrooms, and the oldest are the big portobello mushrooms. There can be slight differences in skin color for the portobello's, though it tends to be darker than the stark white of the button.&#xD;&#xA;&#xD;&#xA;The mushrooms in that video are most certainly fully mature agaricus bisporus, a portobello.&#xD;&#xA;&#xD;&#xA;It's a safe bet that anytime you see a mushroom being substituted for a &quot;steak&quot;, that it will be a portobello. They have a rich meaty flavor and texture that is perfectly suited for this.&#xD;&#xA;&#xD;&#xA;[agaricus bisporus]: http://en.wikipedia.org/wiki/Agaricus_bisporus" />
  <row Id="7377" PostHistoryTypeId="2" PostId="3946" RevisionGUID="8195d76d-50c1-40ee-87ec-8f3c5398dcf6" CreationDate="2010-08-01T19:14:03.790" UserDisplayName="daniel" Text="Agreed with Joe. You can buy truffle oil--but be careful where you buy it and from whom. Often it is made with other flavouring agents.&#xD;&#xA;&#xD;&#xA;Bear in mind also there is a large flavour difference between black and white truffle. The former is very earthy and dark; renaissance writings describe the aroma as being like &quot;unwashed slatterns&quot; and &quot;unaired bedchambers.&quot; White truffles are lighter in flavour, with distinct garlicky notes.&#xD;&#xA;&#xD;&#xA;If you're using truffle oil, use it _only_ to finish. Cooking with it just doesn't really work. And it is very pungent! A few drops in some homemade mayonnaise would be lovely, or a few drops in some mashed potatoes, yum! Also in scrambled eggs (for that I really would use white, I find black truffle just overpowers eggs completely)." />
  <row Id="7378" PostHistoryTypeId="2" PostId="3947" RevisionGUID="bc3a073e-8b62-485b-ada3-f81be4c1624e" CreationDate="2010-08-01T19:16:07.827" UserId="1377" Text="Spice it generously with pepper and hot chili! When's very hot you don't taste the salt as much any more. But you will be very thirsty." />
  <row Id="7379" PostHistoryTypeId="5" PostId="3941" RevisionGUID="be695a0f-1983-47ae-a882-f8d5e228cc03" CreationDate="2010-08-01T19:21:39.920" UserDisplayName="daniel" Comment="grammar fix" Text="I've got a limited collection of knives which I was moderately pleased to discover meet the [&quot;minimum requirements&quot;][1]. But, recent activity on here has got me thinking - am I using them for the correct jobs?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen&#xD;&#xA;&#xD;&#xA;I have:  &#xD;&#xA;&#xD;&#xA;- Long (8 inch) flat-blade knife (Chef's?).&#xD;&#xA;- Short (4.5 inch) flat-blade knife.&#xD;&#xA;- Very short (3 inch) serrated knife (Paring?).&#xD;&#xA;- Long serrated bread knife.&#xD;&#xA;&#xD;&#xA;We can, I think, ignore the last one as I'm *hopefully* managing to use that for its intended role.&#xD;&#xA;&#xD;&#xA;I currently tend to use the serrated knife for veg with any sort of &quot;skin&quot; (e.g. peppers, tomatoes, onions, etc), the short flat-blade for anything else small enough, and the large knife for meats and anything too big for the smaller flat-blade.&#xD;&#xA;&#xD;&#xA;From what I've been reading on here, I get the feeling I'm using them for the wrong jobs - am I?  &#xD;&#xA;And what's the best use for each of these knives?" />
  <row Id="7380" PostHistoryTypeId="2" PostId="3948" RevisionGUID="4f645d7d-daa7-4391-b2cf-e95a1135d394" CreationDate="2010-08-01T19:22:23.507" UserId="1342" Text="I suggest you to use not the oil, but the butter. I think it's much more pleasurable. I don't know if you can find it where you live, but if you have a chance, go for it.&#xD;&#xA;&#xD;&#xA;Another possibility is that you spend the money for a small truffle and put it in oil. If you are passionate about risotto, put it into a small jar with some rice. It will get the flavor and at the same time it will not let it escape, thus wasting it." />
  <row Id="7381" PostHistoryTypeId="5" PostId="3947" RevisionGUID="80ef88e5-ba02-419e-be64-0f61a4b0fe4b" CreationDate="2010-08-01T19:23:18.840" UserId="1377" Comment="added 20 characters in body" Text="Spice it generously with pepper, curry and/or hot chili! When's very hot and spicy you don't taste the salt as much any more. But you will be very thirsty." />
  <row Id="7382" PostHistoryTypeId="2" PostId="3949" RevisionGUID="36abcec4-d12b-4609-92b4-82b99c91487d" CreationDate="2010-08-01T19:25:14.700" UserId="961" Text="I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat transfer would remain the same regardless of the level of the boil and that anything above a simmer would be a waste of energy. I looked at it less from a heat transfer point of view and argued that a higher boil would increase agitation and cause the noodles to stick less to each other.&#xD;&#xA;&#xD;&#xA;So what is it? Is a higher boil actually a waste of (a minuscule amount of) energy?" />
  <row Id="7383" PostHistoryTypeId="1" PostId="3949" RevisionGUID="36abcec4-d12b-4609-92b4-82b99c91487d" CreationDate="2010-08-01T19:25:14.700" UserId="961" Text="Pasta: Simmering Water or Rolling Boil?" />
  <row Id="7384" PostHistoryTypeId="3" PostId="3949" RevisionGUID="36abcec4-d12b-4609-92b4-82b99c91487d" CreationDate="2010-08-01T19:25:14.700" UserId="961" Text="&lt;please-remove-this-tag&gt;&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="7385" PostHistoryTypeId="2" PostId="3950" RevisionGUID="ddfcd3cd-6762-4eab-bc05-9e5b58901deb" CreationDate="2010-08-01T19:27:20.530" UserId="1342" Text="I normally do barbecue with coal, but I've had the chance to see wood chips in shops, so I started wondering... I assume the material you use gives a different flavor to the meat. What is your experience on this regard ? When is coal preferable, wood, or gas (the latter imho ruins the point) ? If wood is better, which kind of wood gives better tasting to the meat ?&#xD;&#xA;" />
  <row Id="7386" PostHistoryTypeId="1" PostId="3950" RevisionGUID="ddfcd3cd-6762-4eab-bc05-9e5b58901deb" CreationDate="2010-08-01T19:27:20.530" UserId="1342" Text="Barbecue. The burning material question." />
  <row Id="7387" PostHistoryTypeId="3" PostId="3950" RevisionGUID="ddfcd3cd-6762-4eab-bc05-9e5b58901deb" CreationDate="2010-08-01T19:27:20.530" UserId="1342" Text="&lt;barbecue&gt;" />
  <row Id="7388" PostHistoryTypeId="2" PostId="3951" RevisionGUID="ddb19d99-3431-4365-a26b-e151fbbd8fad" CreationDate="2010-08-01T19:29:31.790" UserId="60" Text="You should boil noodles. Simmering is _not_ the same as boiling. Boiling water is 212 ℉ (100 C). Simmering water is in the range of 185 ℉ to 200 ℉. &#xD;&#xA;&#xD;&#xA;Your engineer friend is under the mistaken assumption that simmering is somehow a weaker boil than a rolling boil, but still 212 ℉. It's not." />
  <row Id="7389" PostHistoryTypeId="2" PostId="3952" RevisionGUID="dfac19a0-d8db-4a64-abc3-8c60750e4d98" CreationDate="2010-08-01T19:31:48.913" UserId="426" Text="While either one will cook the pasta, the more convection movement of the water by the rapid boiling will keep the pasta agitated and minimize the chance of sticking.&#xD;&#xA;&#xD;&#xA;A large ratio of water to pasta combined with vigorous boiling is your best bet against pasta sticking together.  The higher volume of water helps reduce the concentration of starch that is released from the pasta.&#xD;&#xA;&#xD;&#xA;Oil added to the water simply forms a grease slick on top." />
  <row Id="7390" PostHistoryTypeId="2" PostId="3953" RevisionGUID="23c1a82d-5a09-4bbe-8c1b-15821260840d" CreationDate="2010-08-01T19:34:26.393" UserId="1342" Text="I'm Italian, so by definition I know how to cook pasta (JK ;)).&#xD;&#xA;&#xD;&#xA;I keep it rolling boil for the whole time. To prevent spaghetti to stick, you have three helping procedures.&#xD;&#xA;&#xD;&#xA;The first is: you break them in the middle. This is heresy in Italy, but I find it a good solution to prevent clumping and to fit the spaghetti completely into the water from minute one.&#xD;&#xA;&#xD;&#xA;The second trick is to clump the spaghetti together using the index and the thumb of each hand, in the center of the spaghetti, shaping the fingers in a ring. Then you rotate these rings in opposite directions. the spaghetti open in a sort of double cone, and the spread prevent them to clump. Then you throw them in the boiling water.&#xD;&#xA;&#xD;&#xA;Third, you actually continue mixing them for the whole six minutes.&#xD;&#xA;&#xD;&#xA;Regarding energy, the heat you &quot;waste&quot; actually goes into your house, so you are actually heating yourself, and in winter is good. In summer, I personally tend to eat something different." />
  <row Id="7391" PostHistoryTypeId="5" PostId="3951" RevisionGUID="b4048933-0a93-4889-a1bd-86ce0530fdf4" CreationDate="2010-08-01T19:35:05.737" UserId="60" Comment="added 120 characters in body; added 15 characters in body" Text="You should boil noodles. Simmering is _not_ the same as boiling. Boiling water is 212 ℉ (100 ℃). Simmering water is in the range of 185 ℉ to 200 ℉ (85 ℃ to 93 ℃). &#xD;&#xA;&#xD;&#xA;Your engineer friend is under the mistaken assumption that simmering is somehow a weaker boil than a rolling boil, but still 212 ℉. It's not.&#xD;&#xA;&#xD;&#xA;You are correct in your assumption that the more vigorous rolling boil will agitate pasta and help prevent sticking." />
  <row Id="7392" PostHistoryTypeId="2" PostId="3954" RevisionGUID="417faac2-9b65-4d66-b25c-3ab09a952eef" CreationDate="2010-08-01T19:42:28.030" UserId="45" Text="Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniques that are particularly effective at reducing the bitterness without masking the other flavors too much?" />
  <row Id="7393" PostHistoryTypeId="1" PostId="3954" RevisionGUID="417faac2-9b65-4d66-b25c-3ab09a952eef" CreationDate="2010-08-01T19:42:28.030" UserId="45" Text="How do I cook radicchio to make it taste less bitter?" />
  <row Id="7394" PostHistoryTypeId="3" PostId="3954" RevisionGUID="417faac2-9b65-4d66-b25c-3ab09a952eef" CreationDate="2010-08-01T19:42:28.030" UserId="45" Text="&lt;technique&gt;&lt;flavor&gt;&lt;bitterness&gt;" />
  <row Id="7395" PostHistoryTypeId="2" PostId="3955" RevisionGUID="88d401b2-0e90-4cca-ba6d-9b08af718e58" CreationDate="2010-08-01T19:43:22.490" UserId="1570" Text="What's the best way to wash lettuce while keeping it crisp? I've been soaking the lettuce head in water and then trying to shake the water off the leaves afterwards, but it doesn't work very well." />
  <row Id="7396" PostHistoryTypeId="1" PostId="3955" RevisionGUID="88d401b2-0e90-4cca-ba6d-9b08af718e58" CreationDate="2010-08-01T19:43:22.490" UserId="1570" Text="How to wash lettuce" />
  <row Id="7397" PostHistoryTypeId="3" PostId="3955" RevisionGUID="88d401b2-0e90-4cca-ba6d-9b08af718e58" CreationDate="2010-08-01T19:43:22.490" UserId="1570" Text="&lt;technique&gt;&lt;lettuce&gt;&lt;salad&gt;" />
  <row Id="7398" PostHistoryTypeId="2" PostId="3956" RevisionGUID="01735a30-4b2e-40ca-a69e-7f25e698cee2" CreationDate="2010-08-01T19:45:19.550" UserId="1415" Text="i happen to have one of those seal-a-meal vacuum sealers, and i use one of their container options and store the opened bag in that. i have heard that the apple/bread slice trick works, too, so would give that a shot instead of buying some special thing." />
  <row Id="7399" PostHistoryTypeId="2" PostId="3957" RevisionGUID="76a3c6ff-2168-4eb2-b687-174919d530b9" CreationDate="2010-08-01T19:46:11.857" UserId="1356" Text="When you say 'coal', do you mean chunk charcoal, or the type of mineral coal that comes out of the ground, or charcoal briquettes from the market? Wood chips are primarily for flavoring meat and or veg while grilling over briquettes. You soak them in water before using, and they five off a scented, flavored smoke. Chunk charcoal is very hot burning, and needs to be offset from the food for most grilling. Many types of wood give different flavors, hickory is a favorite in the NE, pecan wood in the South, mesquite in the SW, etc. The hardwoods are the best to use, and those are frequently found as chunk charcoal (wood that has been partially burned, so the carbon is left to burn again.)" />
  <row Id="7400" PostHistoryTypeId="5" PostId="3957" RevisionGUID="84083b0e-f35c-4729-96d9-e9012c7c092e" CreationDate="2010-08-01T19:59:49.220" UserId="60" Comment="geography" Text="When you say 'coal', do you mean chunk charcoal, or the type of mineral coal that comes out of the ground, or charcoal briquettes from the market? Wood chips are primarily for flavoring meat and or veg while grilling over briquettes. You soak them in water before using, and they give off a scented, flavored smoke. Chunk charcoal is very hot burning, and needs to be offset from the food for most grilling. Many types of wood give different flavors. In the USA, hickory is a favorite in the NE, pecan wood in the South, mesquite in the SW, etc. The hardwoods are the best to use, and those are frequently found as chunk charcoal (wood that has been partially burned, so the carbon is left to burn again.)" />
  <row Id="7401" PostHistoryTypeId="2" PostId="3958" RevisionGUID="86ce6fe9-1e48-407e-a218-d3a949847ee3" CreationDate="2010-08-01T20:13:52.417" UserId="426" Text="For Iceberg lettuce I usually core it first (smash it stem end down on the counter and the core will pull right out) and then turn over under a stream of cool water and let the water run into the head.  Turn it core side down and let it drain in a colander or the sink before you then break up/tear apart.&#xD;&#xA;&#xD;&#xA;For Leaf lettuce, break the leaves apart and place in a large bowl of sink of cool water and gently swish around OR if it's not muddy or dirty, then leave the head whole and give a good rinse under a gentle stream of cool water.  Remove the lettuce leaves from water and drain in a colander or tear apart and drain on absorbent towels, patting gently.&#xD;&#xA;&#xD;&#xA;If storing lettuce in plastic bags, spin in a salad spinner and then put in a plastic bag that's lined with a paper towel to absorb excess moisture.&#xD;&#xA;&#xD;&#xA;THE BEST method that I have found is to use a &quot;Salad Sac&quot; (no &quot;k&quot; in the name) which is a terry cloth drawstring bag.  Wash your lettuce, vegetables, herbs and then simply put in the bag, pull the drawstring tight, shake lightly to help the water bounce off the vegetables and be absorbed into the bag, then place in your vegetable crisper drawer.  The bag absorbs the moisture to help maintain the turgor pressure in the vegetables but still allows air to flow and keep them from getting slimy.  Earlier this spring I wrote a post on [reviving wilted greens][1] and included a picture of the Salad Sac.  If you're good at sewing it would be easy enough to make one out of a terry cloth towel.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2010/05/reviving-wilted vegetables-greens-herbs/" />
  <row Id="7402" PostHistoryTypeId="5" PostId="3958" RevisionGUID="bd869a31-f146-4399-bbbc-b80cf03e8e45" CreationDate="2010-08-01T20:19:41.590" UserId="426" Comment="added 8 characters in body; deleted 52 characters in body" Text="For Iceberg lettuce I usually core it first (smash it stem end down on the counter and the core will pull right out) and then turn over under a stream of cool water and let the water run into the head.  Turn it core side down and let it drain in a colander or the sink before you then break up/tear apart.&#xD;&#xA;&#xD;&#xA;For Leaf lettuce, break the leaves apart and place in a large bowl of sink of cool water and gently swish around OR if it's not muddy or dirty, then leave the head whole and give a good rinse under a gentle stream of cool water.  Remove the lettuce leaves from water and drain in a colander or tear apart and drain on absorbent towels, patting gently.&#xD;&#xA;&#xD;&#xA;If storing lettuce in plastic bags, spin in a salad spinner and then put in a plastic bag that's lined with a paper towel to absorb excess moisture.&#xD;&#xA;&#xD;&#xA;THE BEST method that I have found is to use a &quot;Salad Sac&quot; (no &quot;k&quot; in the name) which is a terry cloth drawstring bag.  Wash your lettuce, vegetables, herbs and then simply put in the bag, pull the drawstring tight, shake lightly to help the water bounce off the vegetables and be absorbed into the bag, then place in your vegetable crisper drawer.  The bag absorbs the moisture to help maintain the turgor pressure in the vegetables but still allows air to flow and keep them from getting slimy.  Earlier this spring I wrote a post on [reviving wilted greens][1] and included a picture of the Salad Sac.  If you're good at sewing it would be easy enough to make one out of a terry cloth towel.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://wp.me/pTKDT-bt" />
  <row Id="7403" PostHistoryTypeId="2" PostId="3959" RevisionGUID="1a74f4b2-86f6-4274-9ebe-722e206e1c2a" CreationDate="2010-08-01T20:30:59.393" UserId="426" Text="Roasting and grilling seem to help.  You can also lessen the harshness by using ingredients with a sweet flavor profile in conjunction with it.&#xD;&#xA;&#xD;&#xA;Years ago I tried a Radicchio appetizer (basically a radicchio bruschetta...but this was mid to late 80's and bruschetta wasn't something that was as common then!) I believe it came from Sunset Magazine or Better Homes &amp; Gardens:&#xD;&#xA;&#xD;&#xA;Dice up the radicchio and place into a baking dish.  Infuse some olive oil with garlic and dry herbs of choice (I think it had thyme, pepper, and oregano).  Drizzle the oil over the diced radicchio and roast until radicchio is tender.  Then crumble goat cheese over the top and bake until cheese is softened.  Serve the roasted radicchio and goat cheese piled onto crostini." />
  <row Id="7404" PostHistoryTypeId="2" PostId="3960" RevisionGUID="77b1ee7a-b280-4eb8-8f15-9df4cd7678ed" CreationDate="2010-08-01T20:42:11.613" UserId="358" Text="They say you can get the whipped cream or egg whites &quot;higher&quot; or &quot;stiffer&quot; if you use a copper bowl.  Why is that?" />
  <row Id="7405" PostHistoryTypeId="1" PostId="3960" RevisionGUID="77b1ee7a-b280-4eb8-8f15-9df4cd7678ed" CreationDate="2010-08-01T20:42:11.613" UserId="358" Text="Why is a copper bowl recommended for whipping cream and egg whites?" />
  <row Id="7406" PostHistoryTypeId="3" PostId="3960" RevisionGUID="77b1ee7a-b280-4eb8-8f15-9df4cd7678ed" CreationDate="2010-08-01T20:42:11.613" UserId="358" Text="&lt;copper-cookware&gt;&lt;whipped-cream&gt;&lt;egg-white&gt;" />
  <row Id="7407" PostHistoryTypeId="2" PostId="3961" RevisionGUID="c6afc4d9-efd4-420b-b602-af0e7ff74c50" CreationDate="2010-08-01T20:49:32.033" UserId="358" Text="Invest in a [salad spinner][1].  Soak, spin, store.  It increases the shelf life of lettuce and other leafy greens.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Oxo-Good-Grips-Salad-Spinner/dp/B00005QB5U" />
  <row Id="7408" PostHistoryTypeId="2" PostId="3962" RevisionGUID="265b96c4-fb7e-469c-9e6c-cfef2c11e91e" CreationDate="2010-08-01T20:57:39.987" UserId="183" Text="For your dressing to stick to your leaves they need to be dry. When I buy organic Romaine lettuce (cos in Europe), I break the head apart and clean each leaf with a paper towel. Some dirtier ones may need rinsing and then drying. Most of the time the leafs are clean and it takes no time to do a whole head.   &#xD;&#xA;&#xD;&#xA;Lettuce is crunchy water, so when the leaves look a bit lifeless, [soak them in cold water]. Osmosis will bring back to a lively and crispy state.  Just dry them well.  &#xD;&#xA;&#xD;&#xA;[1]: http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/" />
  <row Id="7409" PostHistoryTypeId="2" PostId="3963" RevisionGUID="6d76f0d8-5e13-4c58-89ed-ead034908682" CreationDate="2010-08-01T20:59:19.560" UserId="1259" Text="There are two main types of charcoal, briquettes and hard lump. The first comes in preformed pieces, so they are all the same and include a filler material. They will sometimes also have lighter fluid in them already and be &quot;easy start&quot; or something similar. Hard lump is just charcoal from hardwoods with no filler. These will usually be in all kinds of shapes and look like &quot;natural&quot; pieces of wood (albeit in charcoal form). Hard lump is easy to light, burns hotter, and leaves much less ash than briquettes. It also has a better flavor. I strongly recommend hard lump charcoal.&#xD;&#xA;&#xD;&#xA;Wood is usually used to provide smoke as a primary function rather than heat. Smoking on your grill gives a lovely smokey flavor (d'uh). The standard way to use wood is to soak it in water for a period of time prior to cooking. Packages will often say to soak for an hour, and that's ok with wood chips which are very small (but I recommend longer), but it isn't good for anything larger. I generally soak wood for at least 18 hours. &#xD;&#xA;&#xD;&#xA;Wood also comes in various sizes, from very small ships (slightly larger than a coin) to large chunks bigger than a fist. The smaller the chips, the less heat they provide and the faster they burn up. These are generally better for shorter smoking times. Large chunks can smoke for 12+ hours if they are properly soaked. In both cases, I put the wood on to already burning coals to get them going. &#xD;&#xA;&#xD;&#xA;You can also use just wood to create your heat, in which case you do not soak the wood. When you hear about woodfire ovens, this is what they do. However, I think this is a hassle as it's harder to get the wood lit than charcoal and doesn't provide as much smoke since you haven't soaked the wood. So it's really sub-par in my view. The exception is if you are doing low and slow smoking on some types of charcoal grill, you can use a small bed of coals to light large chunks of soaked wood. Once they get smoldering, this becomes the only source of heat as the coals go out. They smolder hot enough to get new wood going if you find you need more. Great for 12 hour smoking at 200F for Boston Butt or Brisket. &#xD;&#xA;&#xD;&#xA;In terms of wood, you want hard woods with low amounts of resin / sap. No glue, nails, etc. It wants to be natural. This is a [decent description][1] of types of wood and the smoke they produce. Common woods for BBQ in the SE US are hickory, mesquite, and cedar. I've used old wine barrel chunks which have a really nice flavor, and also bits of rosemary branch (thick from a large plant) which didn't turn out as well as I'd hoped. You can even use the shells of nuts like pecans. This is really a question of seeing what's readily available and experimenting with your own personal taste. &#xD;&#xA;&#xD;&#xA;You can also use wood with a gas grill by putting it in a smoking box or tin foil with holes in it, and placing directly on the heating element. Wood chips work best for this. I've never had much luck with this though. It's hard to get the chips smoking and, more importantly, gas grills don't have the airflow through them to properly move smoke over the food. I switched to charcoal pretty quickly and a [Big Green Egg][2] about two years ago, and I've never looked back. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm&#xD;&#xA;  [2]: http://www.biggreenegg.com/" />
  <row Id="7410" PostHistoryTypeId="2" PostId="3964" RevisionGUID="c7110359-8d56-4976-b6e7-e4416215d677" CreationDate="2010-08-01T21:03:09.707" UserId="109" Text="According to wikipedia, the copper bonds to the sulfur in the egg whites, which has the effect of stabilizing the foam.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Egg_white#Copper_bowl&#xD;&#xA;&#xD;&#xA;**Cookwise** by Shirley Corriher says the same thing." />
  <row Id="7411" PostHistoryTypeId="2" PostId="3965" RevisionGUID="25bc317e-b68f-42b7-8567-906ef0831bc0" CreationDate="2010-08-01T21:12:02.590" UserDisplayName="daniel" Text="Actually you're all wrong. The twin myths that we must use a rolling boil and abundant water have been rather soundly disproved. Most recently by J. Kenji Lopez-Alt over at seriouseats, an MIT graduate who later became a chef. &#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html&#xD;&#xA;&#xD;&#xA;is the article in question. I have used his method at home with great success. Have not yet been brave enough to try it at work, as chef doesn't much like it when that sort of dogma gets challenged. But that's all it is, dogma." />
  <row Id="7412" PostHistoryTypeId="2" PostId="3966" RevisionGUID="1ab7f665-f525-4cb7-9226-d76ec0b7c6ab" CreationDate="2010-08-01T21:17:03.823" UserDisplayName="daniel" Text="Braising gently in milk will also, I find, help with bitterness. The radicchio becomes wonderfully succulent, very nice with a firm-fleshed fish." />
  <row Id="7413" PostHistoryTypeId="2" PostId="3967" RevisionGUID="6e43d58a-d4c4-4eae-916a-1af8f9e7b55f" CreationDate="2010-08-01T22:29:29.610" UserId="1549" Text="For whipped cream it helps to have a metal bowl if you cool the cream while you whip by dipping the bottom of the bowl in ice water. You might need to do this if, for example, the cream is warm to begin with.&#xD;&#xA;&#xD;&#xA;I couldn't say though if a copper bowl would work better than any other metal bowl." />
  <row Id="7414" PostHistoryTypeId="6" PostId="3955" RevisionGUID="a148ecd0-936b-4b0a-b387-e3fd0737a208" CreationDate="2010-08-01T22:54:31.937" UserId="403" Comment="edited tags" Text="&lt;cleaning&gt;&lt;lettuce&gt;" />
  <row Id="7415" PostHistoryTypeId="2" PostId="3968" RevisionGUID="46910884-bd4e-4949-b1f4-c7f9259328f2" CreationDate="2010-08-01T23:19:40.743" UserId="1229" Text="The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar.  Then it says to drain cabbage when cooked and add vinegar and butter.&#xD;&#xA;&#xD;&#xA;My question is:  If I do this, won't I lose the sweetness that forms the basis of the sweet and sour?  Would it maintain flavor better to remove the lid and cook down the liquid and then add vinegar and butter?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7416" PostHistoryTypeId="1" PostId="3968" RevisionGUID="46910884-bd4e-4949-b1f4-c7f9259328f2" CreationDate="2010-08-01T23:19:40.743" UserId="1229" Text="Red sweet and sour cabbage...drain or not?" />
  <row Id="7417" PostHistoryTypeId="3" PostId="3968" RevisionGUID="46910884-bd4e-4949-b1f4-c7f9259328f2" CreationDate="2010-08-01T23:19:40.743" UserId="1229" Text="&lt;cooking&gt;&lt;red&gt;&lt;cabbage&gt;&lt;sweetsour&gt;" />
  <row Id="7418" PostHistoryTypeId="2" PostId="3969" RevisionGUID="d1b5fe73-7871-42f2-92a0-eb2abab58bf3" CreationDate="2010-08-01T23:23:19.910" UserId="1539" Text="I often put a tablespoon or so of tahini in, which adds that sesame flavor...  And lime or lemon juice, and sometimes a big squirt of something hot, like vinegar that has had hot peppers marinating in it.  Or just Tabasco or something like that.&#xD;&#xA;&#xD;&#xA;We like things hot.  You could even grind some red pepper flakes into the processor pot." />
  <row Id="7419" PostHistoryTypeId="6" PostId="3797" RevisionGUID="e47117cd-3902-47d3-853d-632914b3e2c8" CreationDate="2010-08-01T23:31:05.387" UserId="1532" Comment="edited tags" Text="&lt;preparation&gt;&lt;equipment&gt;&lt;homemade&gt;&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="7420" PostHistoryTypeId="5" PostId="3962" RevisionGUID="c3e47939-3d47-4d0b-861b-5601b24d9467" CreationDate="2010-08-02T00:21:04.747" UserId="183" Comment="Fixing link" Text="For your dressing to stick to your leaves they need to be dry. When I buy organic Romaine lettuce (cos in Europe), I break the head apart and clean each leaf with a paper towel. Some dirtier ones may need rinsing and then drying. Most of the time the leafs are clean and it takes no time to do a whole head.   &#xD;&#xA;&#xD;&#xA;Lettuce is crunchy water, so when the leaves look a bit lifeless, [soak them in cold water][1]. Osmosis will bring back to a lively and crispy state.  Just dry them well.  &#xD;&#xA;&#xD;&#xA;[1]: http://blog.khymos.org/2008/04/09/osmosis-in-the-kitchen/" />
  <row Id="7421" PostHistoryTypeId="2" PostId="3970" RevisionGUID="11135d74-d5fa-415b-bdc0-c4fb8a18165f" CreationDate="2010-08-02T00:35:21.770" UserId="1229" Text="I love my slow cooker but cooling food seems to take forever.  Usually, I just pop the crock into the oven (no heat) and store until the next morning.  So we're talking from 9PM (I eat dinner late) until 8 or 9 AM next day.  Some goes into the fridge; some into the freezer.&#xD;&#xA;&#xD;&#xA;Is this safe or is there a better way without putting it in the fridge right away and subjecting my already cold foods to heat/steam?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7422" PostHistoryTypeId="1" PostId="3970" RevisionGUID="11135d74-d5fa-415b-bdc0-c4fb8a18165f" CreationDate="2010-08-02T00:35:21.770" UserId="1229" Text="Storage after slow cooking..." />
  <row Id="7423" PostHistoryTypeId="3" PostId="3970" RevisionGUID="11135d74-d5fa-415b-bdc0-c4fb8a18165f" CreationDate="2010-08-02T00:35:21.770" UserId="1229" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;slow-cooking&gt;&lt;food&gt;" />
  <row Id="7424" PostHistoryTypeId="2" PostId="3971" RevisionGUID="2859b1de-7f77-4a3b-9cec-e4e3594de988" CreationDate="2010-08-02T00:51:30.583" UserId="45" Text="Well, a food safety expert would tell you that your current plan is a terrible idea. You want to minimize the amount of time food is between 40 F and 140 F, and restaurants have very strict regulations about that. The right way to do it is to put your food in relatively small containers, no more than a quart in size, and put them into the fridge right away. That prevents any possible bacteria growth.&#xD;&#xA;&#xD;&#xA;On the other hand, with a slow cooker, your food has been sitting at like 170 or so for many hours, and is likely entirely sterile. The bacteria that live in air are not likely to be harmful to you in any way if you eat them, and they wouldn't grow all that fast on most things that you would have cooked. (This, according to a toxicologist I once knew who would leave baked chicken out on top of the stove overnight!) &#xD;&#xA;&#xD;&#xA;The short answer is that if you haven't died yet, you probably won't, but don't tell anyone I told you so! And never do this on anything that hasn't been cooked hot enough to be sterilized!&#xD;&#xA;&#xD;&#xA;Personally, I'd just put the food in plastic containers and throw it in the fridge. It's not going to heat up the inside of your fridge enough to hurt anything." />
  <row Id="7425" PostHistoryTypeId="2" PostId="3972" RevisionGUID="5e64f5b3-468b-406a-b822-7ebf942a2c68" CreationDate="2010-08-02T01:26:52.520" UserId="86" Text="For stable frosting, I whip heavy cream and cream cheese together (start by whipping the cream cheese, add twice as much cream to it, slowly). Lasts *days* in refrigeration. Slight tangy taste though; whether that's good or bad is up to you..." />
  <row Id="7426" PostHistoryTypeId="2" PostId="3973" RevisionGUID="3ac8d5f9-a21d-495e-bb61-fa3795740637" CreationDate="2010-08-02T01:29:12.780" UserId="486" Text="I tend to agree that you're probably not going to kill someone, trying to apply restaurant standards to domestic environments is pretty difficult because they are very different in scale but obviously the fundamentals apply.&#xD;&#xA;&#xD;&#xA;I suggest putting the food in a different container and then in an ice bath. This and putting the hot food straight in the fridge is supported by the advice here:&#xD;&#xA;&#xD;&#xA;http://www.fsis.usda.gov/factsheets/refrigeration_&amp;_food_safety/index.asp" />
  <row Id="7427" PostHistoryTypeId="2" PostId="3974" RevisionGUID="3819cb65-3a9b-48be-b5c7-8627d1235656" CreationDate="2010-08-02T01:31:38.390" UserId="419" Text="That seems really strange to me as well.  The typical recipes I have seen and used call for no water at all.  Just saute the red cabbage with the other various ingredients and serve.  Very tasty.  What is the source of your recipe?  Some areas / cultures boil and drain everything for reasons that escape me.&#xD;&#xA;&#xD;&#xA;My thought is to use all what you mention except the water.  It should take 30 to 50 minutes for it to be ready depending on your heat and moisture content of the cabbage." />
  <row Id="7428" PostHistoryTypeId="2" PostId="3975" RevisionGUID="d542d7cf-47ce-48a7-b6cb-97c02e3d8edf" CreationDate="2010-08-02T01:49:45.850" UserId="649" Text="Searing the meat has 3 advantages:&#xD;&#xA;&#xD;&#xA; 1. Gives the meat a tasty crust.&#xD;&#xA; 2. Gives you what you need to start a tasty beef gravy from what remains in the frying pan.&#xD;&#xA; 3. Helps the meat hold together better during the long, slow cook.&#xD;&#xA;&#xD;&#xA;Disadvantages:&#xD;&#xA;&#xD;&#xA; 1. Takes more preparation time.&#xD;&#xA; 2. Gives you more pans to clean." />
  <row Id="7429" PostHistoryTypeId="6" PostId="3960" RevisionGUID="991c0035-01f8-449c-8f41-5edff54582f4" CreationDate="2010-08-02T02:16:40.607" UserId="1443" Comment="edited tags" Text="&lt;food-science&gt;&lt;whipped-cream&gt;&lt;copper-cookware&gt;&lt;egg-white&gt;" />
  <row Id="7430" PostHistoryTypeId="2" PostId="3976" RevisionGUID="7eeef6ad-ff44-4d32-b789-358b0472cde0" CreationDate="2010-08-02T02:31:32.397" UserId="203" Text="Don't exclude the bread knife just to bread.&#xD;&#xA;&#xD;&#xA;I'm sure there are others, but one I've heard of before is it is good for slicing pineapple.&#xD;&#xA;&#xD;&#xA;Not sure what the short serrated is either, I've seen mention of a short serrated knife as a &quot;fruit knife&quot; so maybe it is that." />
  <row Id="7431" PostHistoryTypeId="2" PostId="3977" RevisionGUID="ae18271d-1f0f-4537-9207-b2505e58e7bf" CreationDate="2010-08-02T04:23:57.073" UserId="449" Text="Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain for various reasons. The jar is finally reaching capacity and I wanted to know what can I do with it, other than throw it out. Is there anything? Can I compost it for plants?&#xD;&#xA;&#xD;&#xA;Contents are pork and beef grease from cooking pork chops, bacon, ground beef, etc. Collected over the period of a year or so under my sink in an old apple sauce jar." />
  <row Id="7432" PostHistoryTypeId="1" PostId="3977" RevisionGUID="ae18271d-1f0f-4537-9207-b2505e58e7bf" CreationDate="2010-08-02T04:23:57.073" UserId="449" Text="What to do with a jar of various fats?" />
  <row Id="7433" PostHistoryTypeId="3" PostId="3977" RevisionGUID="ae18271d-1f0f-4537-9207-b2505e58e7bf" CreationDate="2010-08-02T04:23:57.073" UserId="449" Text="&lt;beef&gt;&lt;pork&gt;&lt;fat&gt;&lt;disposal&gt;" />
  <row Id="7434" PostHistoryTypeId="2" PostId="3978" RevisionGUID="896e304c-a440-4b8d-92c3-e80651fc9b60" CreationDate="2010-08-02T04:40:33.903" UserId="449" Text="**Short:**&#xD;&#xA;Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs?&#xD;&#xA;&#xD;&#xA;**Long:**&#xD;&#xA;&#xD;&#xA;My previous landlord loved to cook on the barbecue, much to the displeasure of our tastebuds. (We alternated cooking days).&#xD;&#xA;&#xD;&#xA;Her chicken always caught on fire and the skin burned to a crisp. The meat on the inside was fine of course, but the fatty skin was long since toast.&#xD;&#xA;&#xD;&#xA;I have never tried cooking chicken on the barbecue with skin, but I'd like to try it, without setting them on fire. Can it be done, or is it really easy it?&#xD;&#xA;&#xD;&#xA;I've theorized that if I boil the chicken just a little, it might remove some of the fat and help, but I'm not sure. I won't have barbecue access for awhile (currently living in an apartment) so I can't try it, yet.&#xD;&#xA;&#xD;&#xA;I have no idea why her chicken burned (high temperature, not paying attention, etc)." />
  <row Id="7435" PostHistoryTypeId="1" PostId="3978" RevisionGUID="896e304c-a440-4b8d-92c3-e80651fc9b60" CreationDate="2010-08-02T04:40:33.903" UserId="449" Text="Keep chicken with skin from catching on fire on the barbeque" />
  <row Id="7436" PostHistoryTypeId="3" PostId="3978" RevisionGUID="896e304c-a440-4b8d-92c3-e80651fc9b60" CreationDate="2010-08-02T04:40:33.903" UserId="449" Text="&lt;please-remove-this-tag&gt;&lt;chicken&gt;&lt;barbecue&gt;&lt;fire&gt;&lt;burnt&gt;" />
  <row Id="7437" PostHistoryTypeId="2" PostId="3979" RevisionGUID="01fa0bbe-6a84-4ec8-9a6b-e3c2633e216b" CreationDate="2010-08-02T04:40:54.887" UserId="426" Text="Yes, as mentioned previously it is beneficial to whip egg whites in copper bowls BUT it is important to note that the impact on the egg whites from the copper is primarily beneficial for applications where the final product is going to be baked.  You will generally not notice any increased volume in the whipped egg whites themselve.&#xD;&#xA;&#xD;&#xA;As the whites are whipped the copper bonds to create a copper salt that increases the temperature at which the proteins will coagulate.  The copper salt makes them more pliable and able to better expand without rupturing. Under &quot;usual&quot; conditions (glass, stainless steel, ceramic) they will coagulate at around 160F degrees.  When whipped in a copper bowl they have to reach 170F degrees before they coagulate.  This means that they will have a 10 degree increase in temperature to continue to expand and increase in volume.&#xD;&#xA;&#xD;&#xA;This also means that if you're talking about whipping egg whites for meringues, dried for cookies or other desserts, the expense of a copper bowl will not be worthwhile as you're not looking for expansion properties in these items.  If you're doing a lot of cakes and souffles then a copper bowl would certainly produce better results." />
  <row Id="7438" PostHistoryTypeId="2" PostId="3980" RevisionGUID="49ffbc64-a276-47ae-a047-ee0bd224769e" CreationDate="2010-08-02T04:48:06.937" UserId="649" Text="Chicken fat is flammable. As it melts, it drips out and down. If there is something extremely hot underneath it (like hot charcoal), it will ignite causing a flareup. Heat rises, so the heat and flame go back upwards to heat the chicken more, causing more fat to melt and drip. It is a self-reinforcing cycle.&#xD;&#xA;&#xD;&#xA;To prevent the cycle from beginning:&#xD;&#xA;&#xD;&#xA; - lower the heat level&#xD;&#xA; - put a drip pan between heat and the chicken&#xD;&#xA; - move the chicken so it isn't directly above the heat&#xD;&#xA; - start with the side of the chicken with skin facing down, finish with it facing up&#xD;&#xA;&#xD;&#xA;If you actually get the skin hot enough to catch fire while on the chicken, you're REALLY using too much heat." />
  <row Id="7439" PostHistoryTypeId="2" PostId="3981" RevisionGUID="59e17c27-c12a-4a39-b864-ea68d1d43052" CreationDate="2010-08-02T04:49:28.310" UserId="426" Text="Was she just grilling the chicken or was she grilling it with barbecue sauce on it?&#xD;&#xA;&#xD;&#xA;If she was just grilling it then she most likely was using too high of heat.&#xD;&#xA;&#xD;&#xA;If she was grilling it with barbecue sauce or other sauces/marinades that were on the sweet side the issue (and that for a lot of people doing barbecued chicken) is that she was grilling it with the sauce on the chicken for too long (probably from the very beginning).&#xD;&#xA;&#xD;&#xA;When meats have been marinated in mixtures that contain a lot of sugar or sweeteners (sugar, brown sugar, molasses, honey, maple syrup, etc.) such as brown sugar, the meat should first be wiped off, patted dry and rubbed with a little oil before being placed on the grill.  This will keep the sugary components from caramelizing, sticking and burning to the grill grate and causing burning and blackening on the exterior of the meat (chicken briquettes as a I like to call them).  Boil the marinade/sauce for a few minutes and then use as a basting sauce to give a glaze to the meat during the last 3-5 minutes of cooking." />
  <row Id="7440" PostHistoryTypeId="5" PostId="3980" RevisionGUID="2eed8dee-6ce9-415a-8377-b770747af145" CreationDate="2010-08-02T05:03:03.797" UserId="649" Comment="added 22 characters in body" Text="The chicken fat layer in the skin is flammable. As it melts, it drips out and down. If there is something extremely hot underneath it (like hot charcoal), it will ignite causing a flareup. Heat rises, so the heat and flame go back upwards to heat the chicken more, causing more fat to melt and drip. It is a self-reinforcing cycle.&#xD;&#xA;&#xD;&#xA;To prevent the cycle from beginning:&#xD;&#xA;&#xD;&#xA; - lower the heat level&#xD;&#xA; - put a drip pan between heat and the chicken&#xD;&#xA; - move the chicken so it isn't directly above the heat&#xD;&#xA; - start with the side of the chicken with skin facing down, finish with it facing up&#xD;&#xA;&#xD;&#xA;If you actually get the skin hot enough to catch fire while on the chicken, you're REALLY using too much heat." />
  <row Id="7441" PostHistoryTypeId="2" PostId="3982" RevisionGUID="765ceacd-6c81-4e69-9395-c31eff6aa2c7" CreationDate="2010-08-02T05:09:14.440" UserId="649" Text="If the bottom of the soup or sauce starts to burn:&#xD;&#xA;&#xD;&#xA;Move pan away from heat.  &#xD;&#xA;Try to quickly move the upper parts into another pan by gently ladling off the top.  &#xD;&#xA;Don't stir and don't scrape the bottom.  &#xD;&#xA;This will minimize the burnt flavor in the food (which is what matters most).&#xD;&#xA;&#xD;&#xA;If this happens regularly, try cooking with lower heat, and setting a timer to remind yourself to stir." />
  <row Id="7442" PostHistoryTypeId="2" PostId="3983" RevisionGUID="41b466d9-0055-495f-afff-adc7028513cd" CreationDate="2010-08-02T05:17:00.667" UserId="1415" Text="fats and grease are not compostable, that much i know. not sure what else you can do with it. my grandmother used to just pour it into a can, freeze it, and toss it in the garbage on garbage day." />
  <row Id="7443" PostHistoryTypeId="10" PostId="3977" RevisionGUID="6df2ee8a-b343-4fd9-ac66-bc964fa189e5" CreationDate="2010-08-02T08:01:37.560" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="7444" PostHistoryTypeId="5" PostId="3977" RevisionGUID="d56341df-a881-44ac-891e-fbea9528ffd3" CreationDate="2010-08-02T08:01:37.703" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What&amp;rsquo;s the proper way to dispose of used fats &amp;amp; oils?](http://cooking.stackexchange.com/questions/3734/whats-the-proper-way-to-dispose-of-used-fats-oils)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain for various reasons. The jar is finally reaching capacity and I wanted to know what can I do with it, other than throw it out. Is there anything? Can I compost it for plants?&#xD;&#xA;&#xD;&#xA;Contents are pork and beef grease from cooking pork chops, bacon, ground beef, etc. Collected over the period of a year or so under my sink in an old apple sauce jar." />
  <row Id="7445" PostHistoryTypeId="2" PostId="3984" RevisionGUID="0473d75c-6066-4645-9948-ff52fad3528c" CreationDate="2010-08-02T08:29:39.537" UserId="1342" Text="My personal experience with pesto does not mince the components a lot.  cut the pine seeds with a knife, and do the same with the basil. Don't smash them into a powder. Add the oil and the finely grated parmigiano and you are ready to go. personally I find it much more pleasurable this way.  " />
  <row Id="7446" PostHistoryTypeId="2" PostId="3985" RevisionGUID="fabf3526-9f5e-4823-91b7-9036730cf3d4" CreationDate="2010-08-02T09:28:48.763" UserId="16" Text="Genovese pesto is a very simple dressing to do, but the key is to use state of the art ingredients and absolutely **not** use a food processor. You have to use a marble **pestle** with a wood mortar. The name *pesto* comes from the pestle tool you **have** to use!&#xD;&#xA;&#xD;&#xA;You start by crushing garlic in the pestle (a clove for each 30 basil leaves) and add salt. Then gradually add basil and press until releases its own &quot;oil&quot;, then add pine nuts (*Pinus pinea*), then grated Parmigiano Reggiano (or Grana Padano) and some grated Pecorino Sardo. Only at the end add extra-virgin olive oil (preferably from Liguria coast, as you are doing a Ligur dish) and continue crushing until the desired result is reached.&#xD;&#xA;&#xD;&#xA;You have also to carefully choose the kind of pasta. Avoid spaghetti, you should prefer linguine." />
  <row Id="7447" PostHistoryTypeId="6" PostId="2176" RevisionGUID="d691a54d-9f38-4954-b578-5d3d2742493a" CreationDate="2010-08-02T09:36:21.573" UserId="16" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;basil&gt;&lt;pasta-seasoning&gt;" />
  <row Id="7448" PostHistoryTypeId="5" PostId="3985" RevisionGUID="757e5358-9bfc-45ca-8411-a5a1c4d64c31" CreationDate="2010-08-02T09:40:24.303" UserId="16" Comment="added 231 characters in body" Text="Genovese pesto is a very simple dressing to do, but the key is to use state of the art ingredients and absolutely **not** use a food processor. You have to use a marble **pestle** with a wood mortar. The name *pesto* comes from the pestle tool you **have** to use!&#xD;&#xA;&#xD;&#xA;You start by crushing garlic in the pestle (a clove for each 30 basil leaves) and add salt. Then gradually add basil and press until releases its own &quot;oil&quot;, then add pine nuts (*Pinus pinea*), then grated Parmigiano Reggiano (or Grana Padano) and some grated Pecorino Sardo. Only at the end add extra-virgin olive oil (preferably from Liguria coast, as you are doing a Ligur dish) and continue crushing until the desired result is reached.&#xD;&#xA;&#xD;&#xA;You have also to carefully choose the kind of pasta. Avoid spaghetti, you should prefer linguine.&#xD;&#xA;&#xD;&#xA;PS: If you really can't get a pestle, just add all the ingredients in the food processor with the notable exception of olive oil. When the sauce is done, then you can add oil mixing it with a spoon (and not with the processor)." />
  <row Id="7449" PostHistoryTypeId="2" PostId="3986" RevisionGUID="921691fb-cabc-4843-a367-6d9959a8a942" CreationDate="2010-08-02T09:42:07.300" UserId="1576" Text="Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghettis. However, Italians tend to tell the opposite (from my experience).&#xD;&#xA;&#xD;&#xA;So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghettis?" />
  <row Id="7450" PostHistoryTypeId="1" PostId="3986" RevisionGUID="921691fb-cabc-4843-a367-6d9959a8a942" CreationDate="2010-08-02T09:42:07.300" UserId="1576" Text="When you cook spaghettis, are there good reasons to add olive oil to the water?" />
  <row Id="7451" PostHistoryTypeId="3" PostId="3986" RevisionGUID="921691fb-cabc-4843-a367-6d9959a8a942" CreationDate="2010-08-02T09:42:07.300" UserId="1576" Text="&lt;please-remove-this-tag&gt;&lt;oil&gt;&lt;boiling&gt;&lt;olive&gt;&lt;spaghetti&gt;" />
  <row Id="7452" PostHistoryTypeId="2" PostId="3987" RevisionGUID="1e1dc423-eb7d-464a-b14e-9682f56059f1" CreationDate="2010-08-02T09:45:32.153" UserId="16" Text="Yes, we don't add oil to the boiling water. I'm not aware of any good reason to waste extra-virgin olive oil that way! Some oil is always added at the end, over the sauce, when the pasta is already in the plate! It has to be raw, so that it retains its fruit nuances and texture." />
  <row Id="7453" PostHistoryTypeId="2" PostId="3988" RevisionGUID="41ebe2ea-d3ef-4a97-a618-26e5c3fb0dda" CreationDate="2010-08-02T09:57:02.177" UserId="1274" Text="Using it anti-stick apparently does NOT work. (Just use a large enough pan and stir somewhere during the start of boiling).&#xD;&#xA;&#xD;&#xA;Adding oil will also reduce flavor-uptake from any sauce." />
  <row Id="7454" PostHistoryTypeId="2" PostId="3989" RevisionGUID="dad70ff4-5370-4b38-a0ae-bb29f728b134" CreationDate="2010-08-02T10:03:03.643" UserId="1274" Text="Some home remedies:&#xD;&#xA;&#xD;&#xA; - Apparently, [for burnt rice, you can take the (papery) peels of onions to absorb burn aroma.][1] &#xD;&#xA; - Some people use peanut butter in burnt (wettish) dishes.&#xD;&#xA; - Coffee flavor (if appropriate to the dish) can mask flavor&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_114414_remove-bitterness-burned.html" />
  <row Id="7455" PostHistoryTypeId="5" PostId="3986" RevisionGUID="dfdc0e42-2ac2-47dd-8dc6-282bbbdcbd5a" CreationDate="2010-08-02T10:08:51.593" UserId="1576" Comment="deleted 2 characters in body; edited title" Text="Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience).&#xD;&#xA;&#xD;&#xA;So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghetti?" />
  <row Id="7456" PostHistoryTypeId="4" PostId="3986" RevisionGUID="dfdc0e42-2ac2-47dd-8dc6-282bbbdcbd5a" CreationDate="2010-08-02T10:08:51.593" UserId="1576" Comment="deleted 2 characters in body; edited title" Text="When you cook spaghetti, are there good reasons to add olive oil to the water?" />
  <row Id="7457" PostHistoryTypeId="2" PostId="3990" RevisionGUID="1148710f-3c81-4d69-bc06-a566ff9440b6" CreationDate="2010-08-02T10:26:14.510" UserId="67" Text="Alton Brown covered this on an episode of Good Eats.  There is a legitimate reason, and it has nothing to do with sticking; it's an anti-foaming agent, so you don't have to stir as much to keep down the foam you'll sometimes get.&#xD;&#xA;&#xD;&#xA;Any oil will work, it doesn't  have to be the good stuff." />
  <row Id="7458" PostHistoryTypeId="4" PostId="3986" RevisionGUID="76e11f7d-b66b-45c7-b443-de681cef4a0c" CreationDate="2010-08-02T10:26:47.473" UserId="1576" Comment="edited title" Text="When you cook spaghetti, do you add olive oil to the boiling water?" />
  <row Id="7459" PostHistoryTypeId="2" PostId="3991" RevisionGUID="fe0e4f9c-f8b7-44af-9b29-15028d2c7b2c" CreationDate="2010-08-02T10:30:32.387" UserId="1476" Text="The most common reason that I have heard is to help prevent the pasta from sticking together (and maybe to add a little flavor).  This is unnecessary on both points, however.&#xD;&#xA;&#xD;&#xA;Spaghetti is one of those foods that should be served right away.  If it is, you will rarely have a sticky mess.  If you do let it sit until it sticks, the pasta can be rinsed to loosen it up.&#xD;&#xA;&#xD;&#xA;Adding oil to the water does not add much flavor or anti-sticking power.  Most of it will be discarded with the water, and what is left may help prevent the pasta from taking up the flavor of the sauce.&#xD;&#xA;&#xD;&#xA;Update:  Joe's answer about oil being an anti-foaming agent is a great tip!" />
  <row Id="7460" PostHistoryTypeId="5" PostId="3987" RevisionGUID="e87a5e1a-8154-4524-85a3-384daa86fd90" CreationDate="2010-08-02T10:31:36.067" UserId="16" Comment="added 247 characters in body; added 5 characters in body" Text="Yes, we don't add oil to the boiling water. I'm not aware of any good reason to waste extra-virgin olive oil that way! Some oil is always added at the end, over the sauce, when the pasta is already in the plate! It has to be raw, so that it retains its fruit nuances and texture.&#xD;&#xA;&#xD;&#xA;If you are doing cold pasta salad and want to avoid sticky pasta, adding oil in advance won't help. You have instead to wash pasta under cold water to wash the starch away (you can put the pasta in the colander directly under the running cold tap)." />
  <row Id="7461" PostHistoryTypeId="2" PostId="3992" RevisionGUID="cb3882a1-6a6a-4d5e-9856-c1cff60aaf33" CreationDate="2010-08-02T11:01:45.997" UserId="450" Text="I never used to use oil in the water when I was cooking spagetti but I found that it tended to stick together in a pick clump that was hard and difficult to eat.&#xD;&#xA;&#xD;&#xA;I was advised to start using oil in my water and I have not looked back since. It keeps the spagetti separate and therefore an overall better eating experience. &#xD;&#xA;&#xD;&#xA;As for oil, it does not have to be olive oil, it can be any kind of oil...or at least that is what I have found!&#xD;&#xA;&#xD;&#xA;Hope that helps!&#xD;&#xA;" />
  <row Id="7462" PostHistoryTypeId="2" PostId="3993" RevisionGUID="ebeaf2ee-f188-4719-90ba-5dca263901cf" CreationDate="2010-08-02T11:30:03.330" UserId="143" Text="In my opinion, all else being equal, Italian style water-boiled pasta tastes bland. But I have grown eating pasta and rice boiled with virgin olive oil, so I am certainly biased.&#xD;&#xA;&#xD;&#xA;Even after washing with cold water to use for salads as Lorenzo advises, I can tell the difference.&#xD;&#xA;&#xD;&#xA;Why, I ain't sure, but I think it might be due to the oil interacting with the starch.&#xD;&#xA;&#xD;&#xA;I have also noticed less sticking, but that's not the main reason for me to use it." />
  <row Id="7468" PostHistoryTypeId="5" PostId="3928" RevisionGUID="44bb43f2-2ce8-430a-8ceb-e9b49cdbd4e8" CreationDate="2010-08-02T11:39:23.063" UserId="1181" Comment="update" Text="As per the question - how to I test that a knife is sharp enough?  &#xD;&#xA;And/or, how do you know when a knife needs sharpening?&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;###Edit:&#xD;&#xA;Yesterday I attempted (I feel quite successfully) to hone my knives for the first time ever (requiring me to purchase a honing steel), which immediately made a rather noticable difference (I shall be honing them regularly from now on).&#xD;&#xA;&#xD;&#xA;Not sure whether additionally sharpening them as well would be a good idea?  &#xD;&#xA;&#xD;&#xA;The suggested tomato and paper tests make sense, and I shall try them in the near future and see.." />
  <row Id="7473" PostHistoryTypeId="5" PostId="3987" RevisionGUID="2ceeca92-2336-40bb-bdf7-2c402b794c13" CreationDate="2010-08-02T11:44:23.290" UserId="16" Comment="added 16 characters in body" Text="Yes, it is true that we don't add oil to the boiling water. I'm not aware of any good reason to waste extra-virgin olive oil that way! Some oil is always added at the end, over the sauce, when the pasta is already in the plate! It has to be raw, so that it retains its fruit nuances and texture.&#xD;&#xA;&#xD;&#xA;If you are doing cold pasta salad and want to avoid sticky pasta, adding oil in advance won't help. You have instead to wash pasta under cold water to wash the starch away (you can put the pasta in the colander directly under the running cold tap)." />
  <row Id="7474" PostHistoryTypeId="5" PostId="3986" RevisionGUID="930871e9-610e-4cbb-9d43-96fa460411c8" CreationDate="2010-08-02T11:48:06.530" UserId="1576" Comment="added 232 characters in body; added 166 characters in body; deleted 129 characters in body" Text="Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience).&#xD;&#xA;&#xD;&#xA;So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghetti?&#xD;&#xA;&#xD;&#xA;As for the particular controversy about oil preventing the spaghetti from sticking together, see [here](http://cooking.stackexchange.com/questions/3994/does-oil-in-the-boiling-water-prevent-the-spaghetti-from-sticking-together), where you can do a *run-off voting*." />
  <row Id="7475" PostHistoryTypeId="2" PostId="3997" RevisionGUID="b4751a22-fb47-4eb7-bdec-97c8571b03dc" CreationDate="2010-08-02T11:54:24.223" UserDisplayName="red bike" Text="yes you can.  a co-worker from a few years back did just that.  the fermentation comes from the culture, not from within the milk.  i didn't try myself though." />
  <row Id="7476" PostHistoryTypeId="2" PostId="3998" RevisionGUID="5cb90140-b9c5-41d2-b6e6-060658a1e21c" CreationDate="2010-08-02T12:09:57.950" UserId="16" Text="UHT (Ultra High Temperature) processing kills all the pathogens in the milk, so it can be conserved for a long time. However to make yogurt you *add* bacteria (*lactobacillus*), so if there aren't other microorganism it should be even better." />
  <row Id="7477" PostHistoryTypeId="6" PostId="3978" RevisionGUID="ad049c95-bc3c-4b7b-89dd-8f0aaac0d862" CreationDate="2010-08-02T12:22:59.640" UserId="41" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;chicken&gt;&lt;barbecue&gt;" />
  <row Id="7478" PostHistoryTypeId="6" PostId="1032" RevisionGUID="ed82e57b-4cba-4923-96fe-390e4b1a8df8" CreationDate="2010-08-02T12:25:06.080" UserId="41" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;smell&gt;" />
  <row Id="7484" PostHistoryTypeId="2" PostId="4001" RevisionGUID="40643067-f4a4-4727-b2bc-f67f859db8b9" CreationDate="2010-08-02T13:48:10.857" UserId="426" Text="Red cabbage is usually braised, not boiled.  Following the instructions listed in your recipe, you're going to lose the flavor of the caraway as well.&#xD;&#xA;&#xD;&#xA;For German-style sweet and sour red cabbage I typically saute some diced onion and apple in sugar and butter until just golden, add the shredded cabbage and then cook a little until the cabbage is glazed.  Add some beef stock along with red wine vinegar, bay leaf and salt and then braise lightly covered until cabbage has softened. Sprinkle some flour over the top and add add'l beef stock and red wine to this.  At the end, remove from heat and stir in a couple of tablespoons red currant jelly just to mix in and balance the sweet/sour flavors." />
  <row Id="7485" PostHistoryTypeId="2" PostId="4002" RevisionGUID="c38c7125-506b-4309-8649-2e7d0dcdb5ea" CreationDate="2010-08-02T13:58:03.080" UserId="1259" Text="Last night, I made a [Peperonato][1] pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sweet reduction) it left the whole sauce a rather disgusting brown color. It was just me and my wife, so it didn't matter too much, but it wasn't appetizing to look at it, and I'd have balked at serving it to guests, even though it tastes great. &#xD;&#xA;&#xD;&#xA;How could I have fixed this dish? More generally, how can I correct unpleasant coloring in dishes?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jamieoliver.com/recipes/pasta-recipes/pasta-peperonata" />
  <row Id="7486" PostHistoryTypeId="1" PostId="4002" RevisionGUID="c38c7125-506b-4309-8649-2e7d0dcdb5ea" CreationDate="2010-08-02T13:58:03.080" UserId="1259" Text="How can I fix an unpleasant color in a dish?" />
  <row Id="7487" PostHistoryTypeId="3" PostId="4002" RevisionGUID="c38c7125-506b-4309-8649-2e7d0dcdb5ea" CreationDate="2010-08-02T13:58:03.080" UserId="1259" Text="&lt;technique&gt;&lt;presentation&gt;&lt;color&gt;" />
  <row Id="7488" PostHistoryTypeId="5" PostId="3978" RevisionGUID="47094dfa-fc82-417a-a01c-990ac2b503df" CreationDate="2010-08-02T14:05:17.647" UserId="210" Comment="formatting consistent" Text="**Short:**&#xD;&#xA;&#xD;&#xA;Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs?&#xD;&#xA;&#xD;&#xA;**Long:**&#xD;&#xA;&#xD;&#xA;My previous landlord loved to cook on the barbecue, much to the displeasure of our tastebuds. (We alternated cooking days).&#xD;&#xA;&#xD;&#xA;Her chicken always caught on fire and the skin burned to a crisp. The meat on the inside was fine of course, but the fatty skin was long since toast.&#xD;&#xA;&#xD;&#xA;I have never tried cooking chicken on the barbecue with skin, but I'd like to try it, without setting them on fire. Can it be done, or is it really easy it?&#xD;&#xA;&#xD;&#xA;I've theorized that if I boil the chicken just a little, it might remove some of the fat and help, but I'm not sure. I won't have barbecue access for awhile (currently living in an apartment) so I can't try it, yet.&#xD;&#xA;&#xD;&#xA;I have no idea why her chicken burned (high temperature, not paying attention, etc)." />
  <row Id="7489" PostHistoryTypeId="2" PostId="4003" RevisionGUID="6186ed58-13e8-48a3-a378-7d72091ab079" CreationDate="2010-08-02T14:33:16.707" UserId="126" Text="I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive based dish and making a curried version sounds horrible. Does anyone who what Curried Tapenade actually is?" />
  <row Id="7490" PostHistoryTypeId="1" PostId="4003" RevisionGUID="6186ed58-13e8-48a3-a378-7d72091ab079" CreationDate="2010-08-02T14:33:16.707" UserId="126" Text="What is curried tapenade?" />
  <row Id="7491" PostHistoryTypeId="3" PostId="4003" RevisionGUID="6186ed58-13e8-48a3-a378-7d72091ab079" CreationDate="2010-08-02T14:33:16.707" UserId="126" Text="&lt;recipe&gt;" />
  <row Id="7493" PostHistoryTypeId="2" PostId="4004" RevisionGUID="357e4be0-ceb4-4d2d-bf39-d5e205e417e4" CreationDate="2010-08-02T15:40:32.773" UserId="1586" Text="I'd like to make it from scratch, but haven't got a clue where to start. What herbs would go well with steak?" />
  <row Id="7494" PostHistoryTypeId="1" PostId="4004" RevisionGUID="357e4be0-ceb4-4d2d-bf39-d5e205e417e4" CreationDate="2010-08-02T15:40:32.773" UserId="1586" Text="Tasty red wine and garlic sauce for steak?" />
  <row Id="7495" PostHistoryTypeId="3" PostId="4004" RevisionGUID="357e4be0-ceb4-4d2d-bf39-d5e205e417e4" CreationDate="2010-08-02T15:40:32.773" UserId="1586" Text="&lt;sauce&gt;&lt;steak&gt;&lt;garlic&gt;&lt;reduction&gt;" />
  <row Id="7496" PostHistoryTypeId="2" PostId="4005" RevisionGUID="c453ba47-792a-4165-8560-b61f8e7ab2b9" CreationDate="2010-08-02T15:52:28.510" UserId="649" Text="There are things you can do to tweak the colors, but generally it's easy to move towards brown and dark, and hard to move towards a pure shade and light.&#xD;&#xA;&#xD;&#xA;You can use food coloring, spices with a lot of color (like turmeric). You can lighten cornstarch or flour.&#xD;&#xA;&#xD;&#xA;If presentation is important to you, you can buy ingredients that make it easier to get the colors you want in the final product. For instance, next time you make the dish you could use [white balsamic vinegar][1] and a little more sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipetips.com/glossary-term/t--34772/white-balsamic-vinegar.asp" />
  <row Id="7497" PostHistoryTypeId="5" PostId="3963" RevisionGUID="3df5e432-ad7a-4227-8b51-8f151b64e437" CreationDate="2010-08-02T16:05:03.743" UserId="1259" Comment="wood chips, not ships. Those are different." Text="There are two main types of charcoal, briquettes and hard lump. The first comes in preformed pieces, so they are all the same size and include a filler material. They will sometimes also have lighter fluid in them already and be &quot;easy start&quot; or something similar. Hard lump is just charcoal from hardwoods with no filler. These will usually be in all kinds of shapes and look like &quot;natural&quot; pieces of wood (albeit in charcoal form). Hard lump is easy to light, burns hotter, and leaves much less ash than briquettes. It also has a better flavor. I strongly recommend hard lump charcoal.&#xD;&#xA;&#xD;&#xA;Wood is usually used to provide smoke as a primary function rather than heat. Smoking on your grill gives a lovely smokey flavor (d'uh). The standard way to use wood is to soak it in water for a period of time prior to cooking. Packages will often say to soak for an hour, and that's ok with wood chips which are very small (but I recommend longer), but it isn't good for anything larger. I generally soak wood for at least 18 hours. &#xD;&#xA;&#xD;&#xA;Wood also comes in various sizes, from very small chips (slightly larger than a coin) to large chunks bigger than a fist. The smaller the chips, the less heat they provide and the faster they burn up. These are generally better for shorter smoking times. Large chunks can smoke for 12+ hours if they are properly soaked. In both cases, I put the wood on to already burning coals to get them going. &#xD;&#xA;&#xD;&#xA;You can also use just wood to create your heat, in which case you do not soak the wood. When you hear about woodfire ovens, this is what they do. However, I think this is a hassle as it's harder to get the wood lit than charcoal and doesn't provide as much smoke since you haven't soaked the wood. So it's really sub-par in my view. The exception is if you are doing low and slow smoking on some types of charcoal grill, you can use a small bed of coals to light large chunks of soaked wood. Once they get smoldering, this becomes the only source of heat as the coals go out. They smolder hot enough to get new wood going if you find you need more. Great for 12 hour smoking at 200F for Boston Butt or Brisket. &#xD;&#xA;&#xD;&#xA;In terms of wood, you want hard woods with low amounts of resin / sap. No glue, nails, etc. It wants to be natural. This is a [decent description][1] of types of wood and the smoke they produce. Common woods for BBQ in the SE US are hickory, mesquite, and cedar. I've used old wine barrel chunks which have a really nice flavor, and also bits of rosemary branch (thick from a large plant) which didn't turn out as well as I'd hoped. You can even use the shells of nuts like pecans. This is really a question of seeing what's readily available and experimenting with your own personal taste. &#xD;&#xA;&#xD;&#xA;You can also use wood with a gas grill by putting it in a smoking box or tin foil with holes in it, and placing directly on the heating element. Wood chips work best for this. I've never had much luck with this though. It's hard to get the chips smoking and, more importantly, gas grills don't have the airflow through them to properly move smoke over the food. I switched to charcoal pretty quickly and a [Big Green Egg][2] about two years ago, and I've never looked back. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bbq.about.com/cs/cookingtips/a/aa051097_2.htm&#xD;&#xA;  [2]: http://www.biggreenegg.com/" />
  <row Id="7498" PostHistoryTypeId="2" PostId="4006" RevisionGUID="d9658ef6-4c42-4504-bff8-2d41aeb487e3" CreationDate="2010-08-02T16:11:47.983" UserId="126" Text="I'm planning to do a Barbeque at the end of the month and I'd like to serve a variety of different 'Greek' style kebabs. I'm not looking for recipies, but what is the essence of creating grilled / barbeque food that tastes Greek. Whenever I have kebabs in Greece or in a Greek restaurant they taste different to kebabs I have had elsewhere but it's really difficult to tell what the difference is. One issue I think that might be important is the particualr mix of aromatic herbs such as Greek Basil. Does anyone else have any ideas what I can do?" />
  <row Id="7499" PostHistoryTypeId="1" PostId="4006" RevisionGUID="d9658ef6-4c42-4504-bff8-2d41aeb487e3" CreationDate="2010-08-02T16:11:47.983" UserId="126" Text="How to create kebabs that taste Greek" />
  <row Id="7500" PostHistoryTypeId="3" PostId="4006" RevisionGUID="d9658ef6-4c42-4504-bff8-2d41aeb487e3" CreationDate="2010-08-02T16:11:47.983" UserId="126" Text="&lt;barbecue&gt;&lt;greek-cuisine&gt;" />
  <row Id="7501" PostHistoryTypeId="2" PostId="4007" RevisionGUID="00e18450-d50c-49a5-a53d-16969c3f1919" CreationDate="2010-08-02T16:20:18.270" UserId="1236" Text="Personally, when using red wine and/or garlic with steak, I'd probably include shallots (careful with the amount if you're also using garlic) and rosemary.  I also like celery salt, which I feel is pretty underused by most cooks.&#xD;&#xA;&#xD;&#xA;edit: I've used this recipe before and was pleased with the result:&#xD;&#xA;&#xD;&#xA;http://recipes.certifiedangusbeef.com/recipedetail.aspx?id=464" />
  <row Id="7502" PostHistoryTypeId="2" PostId="4008" RevisionGUID="734268cd-ef6d-4f0b-b24c-3b79f7c6eaa6" CreationDate="2010-08-02T16:27:37.420" UserId="649" Text="You can search for a recipe using &quot;red wine garlic steak sauce&quot;.&#xD;&#xA;&#xD;&#xA;To invent your own, start with your main ingredients.  &#xD;&#xA;Pour some red wine into a bowl.  &#xD;&#xA;Mince some garlic and add it.  &#xD;&#xA;Add a pinch of salt.  &#xD;&#xA;Take a good smell.  &#xD;&#xA;Use a spoon to taste it (before adding to the meat obviously).  &#xD;&#xA;Smell some of your other spices.  &#xD;&#xA;Pick one that smells good with the sauce and add a pinch.  &#xD;&#xA;Taste and smell again (if you are cooking for others, use a clean spoon each time).  &#xD;&#xA;If you can't taste the difference, add a little more.  &#xD;&#xA;&#xD;&#xA;Tweak the flavor balance. For example, if you want it be sweeter, add some sugar; more sour, add some lemon juice; more spicy, add some pepper.&#xD;&#xA;&#xD;&#xA;Now you can either marinate the steak in it, or reduce it down to become a sauce. Cooking will change the flavors a bit, so don't over spice but leave some room to tweak more after reducing the sauce." />
  <row Id="7504" PostHistoryTypeId="2" PostId="4009" RevisionGUID="e59bf68f-d8c5-4bd5-b6ef-fd6489905c7b" CreationDate="2010-08-02T17:29:04.460" UserId="60" Text="The primary flavors of Greek meats are lemon, oregano, and olive oil. Typically either (or both) thyme and mint are present as well. I'd start with the following base for a marinade:&#xD;&#xA;&#xD;&#xA;* 1/2 cup olive oil&#xD;&#xA;* 1/4 cup lemon juice (2-ish lemons)&#xD;&#xA;* 2 Tbsp oregano&#xD;&#xA;* 1.5 tsp thyme&#xD;&#xA;* 1.5 tsp mint&#xD;&#xA;&#xD;&#xA;I'd also suggest adding some garlic and onion to this. Maybe 1/2 an onion and 4 cloves of garlic. Adding a 1/4 to 1/2 cup of red wine could add some depth as well (I'm assuming lamb or steak, use white for pork or chicken).&#xD;&#xA;&#xD;&#xA;A good soak in this overnight, perhaps with some tweaks, should equate to Greek kebabs." />
  <row Id="7506" PostHistoryTypeId="2" PostId="4011" RevisionGUID="fa852681-1c72-4895-8ea1-53b6d8cc2fbb" CreationDate="2010-08-02T17:43:06.090" UserId="1588" Text="I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question:&#xD;&#xA;&#xD;&#xA;1. Why is meat pounded, what is the result that one wants? I'd be happy to learn both the gastronomical purpose, and what really happens do the meat (fibres etc)&#xD;&#xA;&#xD;&#xA;2. What types of meat should I pound? What types would possibly be a bad idea to pound?&#xD;&#xA;&#xD;&#xA;3. What should I think of when pounding to get a good result?&#xD;&#xA;" />
  <row Id="7507" PostHistoryTypeId="1" PostId="4011" RevisionGUID="fa852681-1c72-4895-8ea1-53b6d8cc2fbb" CreationDate="2010-08-02T17:43:06.090" UserId="1588" Text="What meat should I pound?" />
  <row Id="7508" PostHistoryTypeId="3" PostId="4011" RevisionGUID="fa852681-1c72-4895-8ea1-53b6d8cc2fbb" CreationDate="2010-08-02T17:43:06.090" UserId="1588" Text="&lt;meat&gt;&lt;pounding&gt;" />
  <row Id="7509" PostHistoryTypeId="2" PostId="4012" RevisionGUID="e75a5dcf-4160-449b-a90d-8f2929c538d7" CreationDate="2010-08-02T18:20:15.377" UserId="1457" Text="I have heard that you can leave a pizza stone in the oven all the time, essentially storing it there.  What are the considerations to keep in mind when doing this (type of oven, placement of stone, etc.)?  I currently have a gas oven with the element located inside the broiler drawer below.  Can I put the stone directly on the bottom of the oven, or should I keep it on the lowest rack?  Are there reasons to remove the stone from the oven, if you're cooking certain things?" />
  <row Id="7510" PostHistoryTypeId="1" PostId="4012" RevisionGUID="e75a5dcf-4160-449b-a90d-8f2929c538d7" CreationDate="2010-08-02T18:20:15.377" UserId="1457" Text="Storing Pizza Stone in Oven" />
  <row Id="7511" PostHistoryTypeId="3" PostId="4012" RevisionGUID="e75a5dcf-4160-449b-a90d-8f2929c538d7" CreationDate="2010-08-02T18:20:15.377" UserId="1457" Text="&lt;storage-method&gt;&lt;oven&gt;" />
  <row Id="7513" PostHistoryTypeId="2" PostId="4014" RevisionGUID="40fcb763-22c4-45ae-9cda-68621989a465" CreationDate="2010-08-02T18:43:16.687" UserId="86" Text="If you're cooking something that is likely to spill over, you might want to remove it. They can be difficult to clean.&#xD;&#xA;&#xD;&#xA;Otherwise, just make sure it isn't blocking airflow (possibly a problem with the very *bottom* of the oven, but depends on the design). I leave mine on the bottom rack all the time..." />
  <row Id="7514" PostHistoryTypeId="2" PostId="4015" RevisionGUID="1f30a963-674a-4848-a61b-5ee23f2f65ff" CreationDate="2010-08-02T18:48:32.853" UserId="1528" Text="People pound their meat to tenderize it. Any meat (chicken too) can be pounded really, but people tend to do steak because it's tough. You can also use meat tenderizers to soften the meat up. In terms of when it is enough, that's not so cut and dry." />
  <row Id="7516" PostHistoryTypeId="2" PostId="4016" RevisionGUID="f182b63a-7615-4a65-b146-235233ea5b0f" CreationDate="2010-08-02T18:57:24.630" UserId="649" Text=" 1. Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.&#xD;&#xA;&#xD;&#xA; 2. Tougher meats (cheaper steaks), and meats of uneven thickness (chicken breasts). Avoid pounding the bones in the meat. You don't want little pieces of bone chipping off into meal. Don't pound already tender pieces (premium cuts, dry aged steaks).&#xD;&#xA;&#xD;&#xA; 3. Think tenderize, not pulverize. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="7517" PostHistoryTypeId="5" PostId="4009" RevisionGUID="5ecf5b53-e0f8-4575-9936-b86deb6ad808" CreationDate="2010-08-02T18:57:26.283" UserId="60" Comment="added 208 characters in body" Text="The primary flavors of Greek meats are lemon, oregano, and olive oil. Typically either (or both) thyme and mint are present as well. I'd start with the following base for a marinade:&#xD;&#xA;&#xD;&#xA;* 1/2 cup olive oil&#xD;&#xA;* 1/4 cup lemon juice (2-ish lemons)&#xD;&#xA;* 2 Tbsp oregano&#xD;&#xA;* 1.5 tsp thyme&#xD;&#xA;* 1.5 tsp mint&#xD;&#xA;&#xD;&#xA;I'd also suggest adding some garlic and onion to this. Maybe 1/2 an onion and 4 cloves of garlic. Adding a 1/4 to 1/2 cup of red wine could add some depth as well (I'm assuming lamb or steak, use white for pork or chicken).&#xD;&#xA;&#xD;&#xA;A good soak in this overnight, perhaps with some tweaks, should equate to Greek kebabs.&#xD;&#xA;&#xD;&#xA;Other herbs &amp; spices common in Greek cuisine include: marjoram, paprika (sweet &amp; hot), and pepper. You can also find, in small quantities:  cinnamon, nutmeg, cumin, anise, coriander, fennel, and allspice." />
  <row Id="7518" PostHistoryTypeId="5" PostId="4016" RevisionGUID="225522fc-6545-4f80-bc53-5a7cb527a1ea" CreationDate="2010-08-02T19:03:56.207" UserId="649" Comment="added 197 characters in body" Text=" 1. Meat is pounded as a mechanical means of tenderizing by damaging the connective tissues. It also makes the meat thinner and flatter, which helps the meat cook faster and more evenly.&#xD;&#xA;&#xD;&#xA; 2. Pound tougher meats (cheaper steaks), and meats of uneven thickness (chicken breasts). Avoid pounding the bones in the meat. You don't want little pieces of bone chipping off into meal. Don't pound already tender pieces (premium cuts, dry aged steaks).&#xD;&#xA;&#xD;&#xA; 3. Think tenderize, not pulverize. You should not be making any holes in it.&#xD;&#xA;&#xD;&#xA;If you're going to marinate, do that after pounding.  &#xD;&#xA;Wrapping the meat in wax paper first will help prevent a big mess.&#xD;&#xA;Do both sides of the meat." />
  <row Id="7519" PostHistoryTypeId="4" PostId="4011" RevisionGUID="c60645c9-b80a-43ca-8f02-886f64e24ccb" CreationDate="2010-08-02T19:10:13.430" UserId="41" Comment="edited title" Text="What types of meat should I pound and why?" />
  <row Id="7520" PostHistoryTypeId="2" PostId="4017" RevisionGUID="71f2838c-e7b2-43ce-8f4f-7d82e0627791" CreationDate="2010-08-02T19:14:54.247" UserId="218" Text="Actually I do this, and I do it because my oven is old and tempermental. &#xD;&#xA;&#xD;&#xA;Adding a heavy heat-sink (like a pizza stone, or a half dozen fire bricks) to your oven will increase your pre-heat time, but it makes your ovens temperature much more stable. It's a good thing to do if you're planning on cooking anything that is really temperature sensitive." />
  <row Id="7521" PostHistoryTypeId="2" PostId="4018" RevisionGUID="e9f2566d-ca8a-489e-bf35-17547ec8a364" CreationDate="2010-08-02T19:27:01.750" UserId="145" Text="This is similar to [This Question][1], but hopefully different enough.&#xD;&#xA;&#xD;&#xA;I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've been told leaving them out for an hour and salting them a half hour before cooking is the way to do it. However scheduling conflicts dictate that I either leave my steaks sitting out for an hour and a half to two hours, or eat at 9 o'clock at night.&#xD;&#xA;&#xD;&#xA;Will the steaks be ok being left out that long? or will I need to just suck it up and eat a late dinner?&#xD;&#xA;&#xD;&#xA;Note: my apartment is usually kept at around 70-75 degrees. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/138/how-long-do-you-let-a-steak-from-the-fridge-come-up-to-temperature-and-when-do-y" />
  <row Id="7522" PostHistoryTypeId="1" PostId="4018" RevisionGUID="e9f2566d-ca8a-489e-bf35-17547ec8a364" CreationDate="2010-08-02T19:27:01.750" UserId="145" Text="How long can I leave an uncooked steak out?" />
  <row Id="7523" PostHistoryTypeId="3" PostId="4018" RevisionGUID="e9f2566d-ca8a-489e-bf35-17547ec8a364" CreationDate="2010-08-02T19:27:01.750" UserId="145" Text="&lt;food-safety&gt;&lt;steak&gt;" />
  <row Id="7524" PostHistoryTypeId="2" PostId="4019" RevisionGUID="e524452b-d359-462d-b512-d506a64c62c8" CreationDate="2010-08-02T19:30:53.550" UserId="649" Text="The origin of the word curry basically meant a sauce meant for service of rice. The bastardized english variant generally means smothering meat and rice in a sauce made from curry powder.&#xD;&#xA;&#xD;&#xA;A tapenade is a seasoned paste of olives, capers, and anchovies.&#xD;&#xA;&#xD;&#xA;So it could be simply tapenade that has been adjusted in texture and intensity to be used over rice, or it could mean that it is tapenade with curry powder added. Or it could just be a fancy name of a dish that the screenwriter thought would impress the movie audience." />
  <row Id="7525" PostHistoryTypeId="2" PostId="4020" RevisionGUID="3ce62bad-5df4-4adf-ae8e-7c36b849ebf7" CreationDate="2010-08-02T19:33:32.873" UserId="60" Text="Two hours is pushing it. It should be ok, but I never recommend letting one sit for more than an hour. If you can lean towards 90 minutes, do that. Two hours is the absolute maximum." />
  <row Id="7526" PostHistoryTypeId="2" PostId="4021" RevisionGUID="f1cb2e56-03a0-43d4-bacc-50088a5a38e3" CreationDate="2010-08-02T19:36:32.523" UserId="426" Text="Even if you just pull them out for about 30 minutes once you get home that will be better than not letting sit out at all.   The main benefit is that it will cook easier and you'll have a natural gradation  from brown to pink on the inside rather than the gray color that often occurs.  I myself don't typically pull meat out an hour before cooking it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;But&#xD;&#xA;&#xD;&#xA;As long as they **haven't** previously been sitting out for an extended period of time, most likely you'll be ok for 1 1/2 hours since the steaks will be cold when set out.  Make sure that they remain tightly wrapped/covered to minimize exposure to air.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7527" PostHistoryTypeId="2" PostId="4022" RevisionGUID="3b6baf6f-84a7-4621-a071-f61cd97731e0" CreationDate="2010-08-02T19:45:01.457" UserId="60" Text="It is a joke. Coconut curry tapenade with toast points is ridiculous to begin with, and it is intended to be funny that a big burly man craves something that is supposed to sound dainty? or elegant?&#xD;&#xA;&#xD;&#xA;I'm sure you can quite possibly make a dish and call it this. However, I can't imagine olives, coconut milk, and curry tasting very good." />
  <row Id="7528" PostHistoryTypeId="6" PostId="4011" RevisionGUID="474bc9d5-1ab6-43db-8ce0-2fa846f387b8" CreationDate="2010-08-02T19:45:47.557" UserId="203" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;" />
  <row Id="7529" PostHistoryTypeId="2" PostId="4023" RevisionGUID="76309cec-2406-4493-8793-ba5d61265e53" CreationDate="2010-08-02T19:46:16.900" UserId="649" Text="I don't know anything about cooking tofu, so this is purely addressing the beef flavor part. If you want to make something bland taste more like beef, one the largest issues is going to be adding umami flavor. It is present to some degrees in meats, cheeses, mushrooms, soy sauce, and tomatoes. I'd start with a sauce containing several of these items, and then add some complementary flavors (peppers, citrus, sugar, etc)." />
  <row Id="7530" PostHistoryTypeId="6" PostId="81" RevisionGUID="ba6eb386-9bae-457c-b200-fe5c10a95bd3" CreationDate="2010-08-02T19:53:19.503" UserId="203" Comment="edited tags" Text="&lt;preparation&gt;&lt;meat&gt;&lt;chicken&gt;&lt;recipe-problems&gt;" />
  <row Id="7531" PostHistoryTypeId="9" PostId="4011" RevisionGUID="e445e023-522c-414e-9e62-b81d1a8934b6" CreationDate="2010-08-02T19:53:40.843" UserId="41" Comment="Rollback to [c60645c9-b80a-43ca-8f02-886f64e24ccb]" Text="&lt;meat&gt;&lt;pounding&gt;" />
  <row Id="7532" PostHistoryTypeId="2" PostId="4024" RevisionGUID="76a6c1bd-7182-4b4f-b2f8-d3ba20a0f647" CreationDate="2010-08-02T19:55:11.247" UserId="218" Text="I suppose, in the end, this is more a question of how you like your steak cooked. If you like it *rare*, then you probably won't want it out very long in the first place. If you like it well done, then really you can leave it out for hours and it's not going to make much difference.&#xD;&#xA;&#xD;&#xA;For the elusive medium, you have to have the steak around room temperature, or the inside is going to cook too slowly. That'll leave you with the involuntary medium-well, or a band of &quot;under done&quot; meat.&#xD;&#xA;&#xD;&#xA;So judge based on the ambient temperature. Sitting beside the grill for 5 minutes in the summer in the south, will bring your steak up to an acceptable temperature. On the other hand, if your house is 50 degrees year round though, it can probably sit on the counter for a while without danger." />
  <row Id="7533" PostHistoryTypeId="9" PostId="4011" RevisionGUID="a84c568e-60c9-4f01-9e2e-a6f8269bafce" CreationDate="2010-08-02T19:56:41.960" UserId="41" Comment="Rollback to [474bc9d5-1ab6-43db-8ce0-2fa846f387b8]" Text="&lt;preparation&gt;&lt;meat&gt;" />
  <row Id="7534" PostHistoryTypeId="2" PostId="4025" RevisionGUID="4145a1e6-08c5-4a0c-a623-f1b17a6a9bf7" CreationDate="2010-08-02T19:57:24.067" UserId="649" Text="If I forget to get steaks out the freezer and am in a hurry, I microwave them in tightly sealed plastic for a minute on each side, and then broil/grill.&#xD;&#xA;&#xD;&#xA;If the steaks are already at least thawed to fridge temperature, leave them out for a shorter time on the counter, or even put them in the oven at 150 before broiling/grilling." />
  <row Id="7536" PostHistoryTypeId="2" PostId="4026" RevisionGUID="fd3e1fa5-abca-4c58-9e18-730a740cf1f7" CreationDate="2010-08-02T20:22:29.170" UserId="218" Text="Everything Tim Gilbert said, plus dairy. Obviously with an acidic mixture like you're describing, cream is not the best option, but for many other dishes you can lighten the color (and often improve the taste) with the addition of some cream/sour cream/yoghurt/milk.&#xD;&#xA;&#xD;&#xA;One thing which I've been known to do with weird-looking pan sauces and reductions is add a bunch of mushrooms...Obviously it changes the whole character of the dish, but since they're dark colored anyway, the coloring passes without comment." />
  <row Id="7537" PostHistoryTypeId="5" PostId="4024" RevisionGUID="0b84d2f7-2da2-426b-a9c7-db00832d7beb" CreationDate="2010-08-02T20:24:11.910" UserId="218" Comment="added 24 characters in body" Text="I suppose, in the end, this is more a question of how you like your steak cooked. If you like it *rare*, then you probably won't want it out very long in the first place. If you like it well done, then really you can leave it out for hours and it's not going to make much difference.&#xD;&#xA;&#xD;&#xA;For the elusive medium, you have to have the steak around room temperature, or the inside is going to cook too slowly. That'll leave you with the involuntary medium-well, or a band of &quot;under done&quot; meat.&#xD;&#xA;&#xD;&#xA;So judge based on the ambient temperature, not arbitrarily by time. Sitting beside the grill for 5 minutes in the summer in the south will bring your steak up to an acceptable temperature. On the other hand, if your house is 50 degrees year round though, it can probably sit on the counter for a while without danger." />
  <row Id="7538" PostHistoryTypeId="5" PostId="4005" RevisionGUID="259096c5-2ec2-4d97-952f-138372eccbdc" CreationDate="2010-08-02T20:30:37.480" UserId="649" Comment="added 36 characters in body" Text="There are things you can do to tweak the colors, but generally it's easy to move towards brown and dark, and hard to move towards a pure shade and light.&#xD;&#xA;&#xD;&#xA;You can use food coloring, spices with a lot of color (like turmeric). You can lighten with cornstarch, flour, and dairy. (thanks satanicpuppy)&#xD;&#xA;&#xD;&#xA;If presentation is important to you, you can buy ingredients that make it easier to get the colors you want in the final product. For instance, next time you make the dish you could use [white balsamic vinegar][1] and a little more sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipetips.com/glossary-term/t--34772/white-balsamic-vinegar.asp" />
  <row Id="7539" PostHistoryTypeId="5" PostId="942" RevisionGUID="80cd56ef-0d34-4457-8cd4-2630b47b6a1f" CreationDate="2010-08-02T20:43:45.047" UserId="191" Comment="edited body" Text="You can use the *rule of thumb* method measure the &quot;doneness&quot; of the steak:&#xD;&#xA;&#xD;&#xA;![Steak doneness][1]&#xD;&#xA;&#xD;&#xA;You loosely touch your thumb to one of your fingers depending on how well done you want it, and the tension of the muscle on your hand below the thumb will the same as the how the meat should feel when you press it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowtown.files.wordpress.com/2009/05/steak-doneness.png?w=478&amp;h=132" />
  <row Id="7540" PostHistoryTypeId="2" PostId="4027" RevisionGUID="2aa22545-bf0f-41e2-a0c3-25e21a787b68" CreationDate="2010-08-02T20:50:02.707" UserId="177" Text="Paprika works as well.." />
  <row Id="7541" PostHistoryTypeId="2" PostId="4028" RevisionGUID="9676503e-9abf-4131-9361-6da82a48b0bb" CreationDate="2010-08-02T21:25:05.673" UserId="335" Text="Ooh yes, the thick brown ooze on a plate syndrome - been there a few times... :)&#xD;&#xA;&#xD;&#xA;Well, another possibility is to not try and fix the color directly, but rather use a garnish to bring some other colors in to play.&#xD;&#xA;&#xD;&#xA;There are a lot of really great dishes that if placed in front of you without garnish would look pretty dismal.&#xD;&#xA;&#xD;&#xA;Take for example, Chicken Curry... Often this can be any shade of brown, yellow or orange-red.   So, after you plate, sprinkle on freshly chopped Coriander (Cilantro) and maybe some flaked Almonds...  Voila... you'll be amazed how much better it looks.&#xD;&#xA;&#xD;&#xA;For your dish, immediately before taking to the table, I'd sprinkle roughly chopped Basil, Parmigiano-Reggiano, a grind of fresh black pepper and a drizzle of good olive oil.  Since your dish is spicy, you might also consider a few flakes of dried or fresh chili pepper (not too much). &#xD;&#xA;" />
  <row Id="7542" PostHistoryTypeId="2" PostId="4029" RevisionGUID="44d98cfa-50c8-4ec9-bbc3-cadd2f4858ed" CreationDate="2010-08-02T21:59:27.007" UserId="335" Text="My mum used to store sugar in sealable pots with a layer of dried rice at the bottom.  The idea was the rice would act as a desiccant.&#xD;&#xA;&#xD;&#xA;These days you could watch out for one of those little packets that seem to often come with electronic products like hard drives etc.  Those little sachets are full of silica granules which are highly absorbent.  You might toss one of those in to the top of the canister.  Don't worry, they are totally harmless to food and may even help with odour contamination as well.&#xD;&#xA;" />
  <row Id="7543" PostHistoryTypeId="2" PostId="4030" RevisionGUID="172b2a20-1600-4e18-9892-e539a766d39c" CreationDate="2010-08-02T22:06:04.740" UserId="19" Text="Hold the knife straight out with the sharp-edge upwards.&#xD;&#xA;&#xD;&#xA;Drop a silk scarf on it.&#xD;&#xA;&#xD;&#xA;The silk scarf should be cut neatly in half as it falls to the ground.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7544" PostHistoryTypeId="5" PostId="4026" RevisionGUID="5ee12ea4-297f-4b14-8fa9-1755bcde11b7" CreationDate="2010-08-02T22:09:19.217" UserId="218" Comment="added 126 characters in body" Text="Everything Tim Gilbert said, plus dairy. Obviously with an acidic mixture like you're describing, cream is not the best option, but for many other dishes you can lighten the color (and often improve the taste) with the addition of some cream/sour cream/yoghurt/milk. (Yoghurt tastes good, but don't add it to a hot (high temperature, not spicy) sauce, or it will denature and get disgusting).&#xD;&#xA;&#xD;&#xA;One thing which I've been known to do with weird-looking pan sauces and reductions is add a bunch of mushrooms...Obviously it changes the whole character of the dish, but since they're dark colored anyway, the coloring passes without comment." />
  <row Id="7545" PostHistoryTypeId="2" PostId="4031" RevisionGUID="61aca2f7-0bc9-4ec7-9cbe-e1d929d47b6f" CreationDate="2010-08-02T22:12:03.550" UserId="335" Text="In Greece, traditionally, they used Chicken or Goat as a white meat and lamb as a dark meat.&#xD;&#xA;&#xD;&#xA;As for a marinade, try, Olive Oil, minced Garlic, fresh Tarragon and Oregano. I especially like this on Chicken.&#xD;&#xA;&#xD;&#xA;Alternatively, try a Tarragon, Garlic and Yoghurt marinade.  This is good on Goat or Lamb as the Yoghurt also acts as a tenderizer.&#xD;&#xA;&#xD;&#xA;Leave it in the marinade for at least a couple of hours or preferably over night.  Salt after you remove from the marinade." />
  <row Id="7546" PostHistoryTypeId="2" PostId="4032" RevisionGUID="91dc9849-e5f0-40df-8af8-a372d592261a" CreationDate="2010-08-02T22:25:37.237" UserId="373" Text="I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've always added fat. &#xD;&#xA;&#xD;&#xA;What job does the fat do? And if I have long been using too little or too much fat how would this affect my loaf? &#xD;&#xA;&#xD;&#xA;And then, writing this up, I'm also wondering about yeast. I guess if I use too little yeast I am going to get a loaf which rises insufficiently. But what would be the consequences of using too much yeast?" />
  <row Id="7547" PostHistoryTypeId="1" PostId="4032" RevisionGUID="91dc9849-e5f0-40df-8af8-a372d592261a" CreationDate="2010-08-02T22:25:37.237" UserId="373" Text="What job is the fat doing when I prepare bread dough, and what to expect if I use the wrong amount?" />
  <row Id="7548" PostHistoryTypeId="3" PostId="4032" RevisionGUID="91dc9849-e5f0-40df-8af8-a372d592261a" CreationDate="2010-08-02T22:25:37.237" UserId="373" Text="&lt;bread&gt;&lt;dough&gt;&lt;food-science&gt;&lt;measurement&gt;&lt;fats&gt;" />
  <row Id="7549" PostHistoryTypeId="2" PostId="4033" RevisionGUID="ad8e0987-303e-4ea6-b66c-042603d76494" CreationDate="2010-08-02T22:29:53.690" UserDisplayName="daniel" Text="Amongst other things, fats help moderate/impede gluten development, by not allowing water to activate the proteins.&#xD;&#xA;&#xD;&#xA;Too much yeast and your dough will be flabby and over-risen." />
  <row Id="7550" PostHistoryTypeId="2" PostId="4034" RevisionGUID="793dcb0a-30f5-4757-b364-fad54c5e2052" CreationDate="2010-08-02T22:55:25.940" UserId="335" Text="Weird, I never use any fat in bread dough.  I always thought fat was a pastry or cake thing because it tends to make the crumb a lot denser as apposed to a wide open texture of say French bread.  How much do you use?  I'd be interested to try it.&#xD;&#xA;&#xD;&#xA;The only time I do use fat is for Ciabatta, Pizza Dough or Focaccia, but then I use olive oil, which is a bit different.&#xD;&#xA;&#xD;&#xA;As for the yeast.  I've made the mistake of adding too much yeast in the past.  I noticed that the result ends up tasting of yeast.  But, if you add way too much yeast, you could also run the risk of the dough not rising properly as there won't be enough sugar/starch around to keep the culture alive. " />
  <row Id="7551" PostHistoryTypeId="2" PostId="4035" RevisionGUID="bfe42991-4a0e-4bbe-9b68-031eb97cff7f" CreationDate="2010-08-02T23:07:27.917" UserId="335" Text="If you burn rice while steaming it - a slice of soft white bread placed on top in the pan really helps.&#xD;&#xA;&#xD;&#xA;For sauces, if you know you burned it before stirring it, carefully spoon the top layer into a new pan.  At least that way you won't be mixing in burnt chunks throughout the dish." />
  <row Id="7552" PostHistoryTypeId="5" PostId="4035" RevisionGUID="2d58915e-ec19-42f8-b1bf-818e0268a601" CreationDate="2010-08-02T23:14:34.880" UserId="335" Comment="added 295 characters in body" Text="If you burn rice while steaming it - a slice of soft white bread placed on top in the pan really helps.&#xD;&#xA;&#xD;&#xA;For sauces, if you know you burned it before stirring it, carefully spoon the top layer into a new pan.  At least that way you won't be mixing in burnt chunks throughout the dish.&#xD;&#xA;&#xD;&#xA;One more thing, try using heavier bottom pans as they will tend not to burn as much.  You might also try a heat spreader which is a little thing you can buy that sits between your burner and the base of the pan.  These work great for anything that is supposed to cook slowly for a long time." />
  <row Id="7553" PostHistoryTypeId="2" PostId="4036" RevisionGUID="fe6ec61d-ddf6-4d5e-9dca-a3b6a0c81f55" CreationDate="2010-08-02T23:39:00.830" UserId="986" Text="I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on the internet, but I'm looking for some general advice as to method: how to do it properly, what to look out for, etc. Help me out?" />
  <row Id="7554" PostHistoryTypeId="1" PostId="4036" RevisionGUID="fe6ec61d-ddf6-4d5e-9dca-a3b6a0c81f55" CreationDate="2010-08-02T23:39:00.830" UserId="986" Text="How do I glaze vegetables?" />
  <row Id="7555" PostHistoryTypeId="3" PostId="4036" RevisionGUID="fe6ec61d-ddf6-4d5e-9dca-a3b6a0c81f55" CreationDate="2010-08-02T23:39:00.830" UserId="986" Text="&lt;technique&gt;&lt;vegetables&gt;" />
  <row Id="7556" PostHistoryTypeId="2" PostId="4037" RevisionGUID="f1404f32-2525-4429-a9ce-d58d1c889348" CreationDate="2010-08-02T23:46:49.333" UserDisplayName="daniel" Text="Cook your veg to desired doneness. Toss in a pan with a slightly reduced mix of water, sugar (not tons) or honey, salt (pinch), any spices or herbs you care to add. Serve. It's really that simple.&#xD;&#xA;&#xD;&#xA;Watch that you don't cook your water/sugar down too far or it will caramelize. You probably want in the neighbourhood of 2tbsp sugar/4-5tbsp water. Use less water if using honey.&#xD;&#xA;&#xD;&#xA;For spicing.. cumin is aces with carrots, star anise with beets. I'd use honey for beets, more rounded flavour to complement the earthy notes." />
  <row Id="7557" PostHistoryTypeId="2" PostId="4038" RevisionGUID="b0c8061d-22a0-43ed-8989-c876163be287" CreationDate="2010-08-02T23:46:52.110" UserId="335" Text="My wife and I recently moved to Belgium.  We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pasteurized - by a factor of at least 10 to 1.  The UHT products are sold in cardboard containers and taste poor compared to the refrigerated fresh stuff.&#xD;&#xA;&#xD;&#xA;Considering Belgium is well known for it's rich tradition of dairy products, this struck us as rather odd.&#xD;&#xA;&#xD;&#xA;I asked around and was told that France was also going UHT. &#xD;&#xA;&#xD;&#xA;Anyone know how this came about? I can see how UHT makes sense when there is a poor distribution network, but surely it isn't by choice???" />
  <row Id="7558" PostHistoryTypeId="1" PostId="4038" RevisionGUID="b0c8061d-22a0-43ed-8989-c876163be287" CreationDate="2010-08-02T23:46:52.110" UserId="335" Text="Why do some countries prefer UHT milk and cream?" />
  <row Id="7559" PostHistoryTypeId="3" PostId="4038" RevisionGUID="b0c8061d-22a0-43ed-8989-c876163be287" CreationDate="2010-08-02T23:46:52.110" UserId="335" Text="&lt;milk&gt;&lt;cream&gt;" />
  <row Id="7560" PostHistoryTypeId="2" PostId="4039" RevisionGUID="6c4b454c-a0bc-4dc4-b6fb-def2307e8697" CreationDate="2010-08-02T23:47:17.587" UserId="426" Text="Trim your carrots, rutabaga, turnips, etc. to consistent sizes and put in a large saute pan.  Add stock or water (amount will depend on vegetables and their density along with quantitye of vegetables.  Start with enough to come about 2/3 up the volume of veg.) along with some salt, a couple tablespoons of butter and a couple tablespoons of sugar.&#xD;&#xA;&#xD;&#xA;Bring the liquid to a simmer and cover lightly with a lid or a circle of parchment paper.  Simmer until vegetables are getting tender.  Remove the lid and continue to simmer until liquid evaporates and sugar and butter create a nice glaze.  Watch at the end to make sure the sugar doesn't burn.  Add any desired herbs, taste and adjust seasoning and serve." />
  <row Id="7561" PostHistoryTypeId="6" PostId="4038" RevisionGUID="3815e5f9-1366-4f7c-9ae6-353fc6ca3181" CreationDate="2010-08-02T23:49:38.267" UserId="373" Comment="edited tags" Text="&lt;milk&gt;&lt;cream&gt;&lt;cultural-difference&gt;" />
  <row Id="7562" PostHistoryTypeId="6" PostId="4038" RevisionGUID="2c612278-f59d-4daf-843c-73a775de5130" CreationDate="2010-08-02T23:50:01.683" UserId="373" Comment="edited tags" Text="&lt;milk&gt;&lt;cream&gt;&lt;cultural-difference&gt;" />
  <row Id="7563" PostHistoryTypeId="2" PostId="4040" RevisionGUID="7e9190aa-fae1-4337-b925-1afba74eba16" CreationDate="2010-08-02T23:51:12.850" UserId="426" Text="My guess would be the convenience of storage for markets.  Less refrigerated space is going to cost less in electrical expense.  Consumers can also stock up without having as much dedicated space in refrigerators.  European refrigerators in particular tend to be on the small side." />
  <row Id="7564" PostHistoryTypeId="6" PostId="4038" RevisionGUID="9c77ee0d-fd9d-43b7-801a-dda7e4f03524" CreationDate="2010-08-03T00:18:22.080" UserId="373" Comment="edited tags" Text="&lt;milk&gt;&lt;cream&gt;&lt;cultural-difference&gt;&lt;uht&gt;" />
  <row Id="7565" PostHistoryTypeId="6" PostId="3922" RevisionGUID="ea3202d0-d921-424b-8bd3-458721ac6d42" CreationDate="2010-08-03T00:19:52.327" UserId="373" Comment="edited tags" Text="&lt;yoghurt&gt;&lt;uht&gt;" />
  <row Id="7566" PostHistoryTypeId="2" PostId="4041" RevisionGUID="b214ee8b-51c0-4adc-a4e7-214147700c57" CreationDate="2010-08-03T00:22:22.290" UserId="62" Text="Obviously, I start with a giant onion. How do I prepare it? " />
  <row Id="7567" PostHistoryTypeId="1" PostId="4041" RevisionGUID="b214ee8b-51c0-4adc-a4e7-214147700c57" CreationDate="2010-08-03T00:22:22.290" UserId="62" Text="How do I make a blooming onion?" />
  <row Id="7568" PostHistoryTypeId="3" PostId="4041" RevisionGUID="b214ee8b-51c0-4adc-a4e7-214147700c57" CreationDate="2010-08-03T00:22:22.290" UserId="62" Text="&lt;technique&gt;&lt;onions&gt;&lt;entre&gt;" />
  <row Id="7569" PostHistoryTypeId="6" PostId="4041" RevisionGUID="73aea7fb-e90c-4007-bdee-e2b75bc0649a" CreationDate="2010-08-03T00:25:31.067" UserId="60" Comment="edited tags" Text="&lt;technique&gt;&lt;onions&gt;" />
  <row Id="7570" PostHistoryTypeId="2" PostId="4042" RevisionGUID="613b8f7d-751d-4c73-aa16-ee3250b854a5" CreationDate="2010-08-03T00:28:44.960" UserId="60" Text="This is best described with images. &#xD;&#xA;&#xD;&#xA;To cut the onion, follow the steps outlined here: http://www.foodnetwork.com/recipes-and-cooking/how-to-slice-a-bloominrsquo-onion/pictures/index.html&#xD;&#xA;&#xD;&#xA;Then dip in your batter and fry." />
  <row Id="7571" PostHistoryTypeId="5" PostId="4042" RevisionGUID="2216bf55-4e23-4733-b44d-6a647b06e64d" CreationDate="2010-08-03T00:34:42.733" UserId="60" Comment="added 218 characters in body; added 144 characters in body; deleted 4 characters in body" Text="* Slice off 1/2&quot; of the top of the onion (opposite the root)&#xD;&#xA;* Place onion root side up, and make slices all the way through, staying at least 1/2&quot; away from the root&#xD;&#xA;* Flip it over and spread apart the leaves&#xD;&#xA;&#xD;&#xA;This is best described with [images].&#xD;&#xA;&#xD;&#xA;Alternatively, if you're willing to drop a few hundred dollars, you can buy a bloomin' onion cutter. This is what restaurants use. There are cheaper alternatives, but I can't vouch for their quality of ease of use.&#xD;&#xA;&#xD;&#xA;[images]: http://www.foodnetwork.com/recipes-and-cooking/how-to-slice-a-bloominrsquo-onion/pictures/index.html" />
  <row Id="7572" PostHistoryTypeId="4" PostId="4041" RevisionGUID="da767bcf-1404-4633-8371-19062a0bea39" CreationDate="2010-08-03T00:35:04.230" UserId="60" Comment="edited title" Text="How do I cut a blooming onion?" />
  <row Id="7573" PostHistoryTypeId="2" PostId="4043" RevisionGUID="a09bf542-16e0-4a75-b5b4-00d427001372" CreationDate="2010-08-03T00:45:57.733" UserId="177" Text="I would like to try roasting red potatoes instead of regular idaho potatoes-should I boil and then roast or roast them raw? Also, covered in a ceramic container or uncovered--any tips?" />
  <row Id="7574" PostHistoryTypeId="1" PostId="4043" RevisionGUID="a09bf542-16e0-4a75-b5b4-00d427001372" CreationDate="2010-08-03T00:45:57.733" UserId="177" Text="Should I boil red potatoes before roasting them?" />
  <row Id="7575" PostHistoryTypeId="3" PostId="4043" RevisionGUID="a09bf542-16e0-4a75-b5b4-00d427001372" CreationDate="2010-08-03T00:45:57.733" UserId="177" Text="&lt;potatoes&gt;" />
  <row Id="7576" PostHistoryTypeId="2" PostId="4044" RevisionGUID="9323a3b0-4d84-4c24-8514-522f2a2aab97" CreationDate="2010-08-03T00:55:17.120" UserId="649" Text="I think reds are actually better for roasting. Cut the potatoes into quarters, toss them in melted butter and spices, put them in an open baking pan, and roast away." />
  <row Id="7577" PostHistoryTypeId="2" PostId="4045" RevisionGUID="8e9acd37-c520-4b69-a4ac-65d6a95bba25" CreationDate="2010-08-03T01:10:56.013" UserId="649" Text="A lot of cooking involves [caramelization][1], and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the correct temperature, or does the sugar need to maintain that temperature for a specific amount of time?&#xD;&#xA;&#xD;&#xA;If it needs to maintain temperature, is there any way to estimate the amount of time needed before cooking?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caramelization" />
  <row Id="7578" PostHistoryTypeId="1" PostId="4045" RevisionGUID="8e9acd37-c520-4b69-a4ac-65d6a95bba25" CreationDate="2010-08-03T01:10:56.013" UserId="649" Text="Is time a factor in Caramelization?" />
  <row Id="7579" PostHistoryTypeId="3" PostId="4045" RevisionGUID="8e9acd37-c520-4b69-a4ac-65d6a95bba25" CreationDate="2010-08-03T01:10:56.013" UserId="649" Text="&lt;sugar&gt;&lt;caramelisation&gt;" />
  <row Id="7580" PostHistoryTypeId="2" PostId="4046" RevisionGUID="c2f13b24-942c-4876-9b61-d9fc2c6743bb" CreationDate="2010-08-03T01:11:52.593" UserId="364" Text="In my opinion, it's a matter of how much time you have and what temperature your oven is set on already. I make these a lot, with a variety of dishes, so I've used multiple cooking methods. &#xD;&#xA;&#xD;&#xA;**Ideal:** They roast best, I think, being boiled just for a few minutes then roasted at 475 F for 30 minutes. &#xD;&#xA;&#xD;&#xA;**Oven's already on low:** If I have a more slow-cooking item already in the oven at 350 F, then I'll go ahead and put the potatoes in raw and leave them to roast for 60-90 minutes. &#xD;&#xA;&#xD;&#xA;**Need them quickly:** When in a time crunch, I've also had success boiling them until softened completely then broiling until browned (maybe 5-10 minutes). " />
  <row Id="7581" PostHistoryTypeId="2" PostId="4047" RevisionGUID="1cea9b94-faaa-4d15-a967-37af659716c3" CreationDate="2010-08-03T01:14:35.787" UserId="426" Text="You can go one of two ways with this and it's all going to depend on your preferences.&#xD;&#xA;&#xD;&#xA;**They can be done as Tim said by simply tossing with butter or oil, seasoning and roasting until tender.**&#xD;&#xA;&#xD;&#xA;***Benefit:***  Easy to prep and be done with.&#xD;&#xA;&#xD;&#xA;***Drawback:***  They'll need to roast for about an hour (test by inserting a paring knife, if it inserts easily they're done) and they'll be more brown and shriveled.&#xD;&#xA;&#xD;&#xA;**They can also be first par-boiled until a paring knife can be easily inserted and then tossed with butter/oil and seasoning before roasting.**&#xD;&#xA;&#xD;&#xA;***Benefit:***  Less shrinkage, they'll retain more of the red color of their skin, and will only take about 15-20 minutes to crisp up the exterior.  They can be par-cooked, seasoned and refrigerated until ready to roast so are great for advance prep/entertaining.&#xD;&#xA;&#xD;&#xA;***Drawback:***  A two-step process and the need to wash the pan used for first par-cooking them." />
  <row Id="7582" PostHistoryTypeId="6" PostId="1161" RevisionGUID="3b63391e-af74-42de-8aea-385f0f9c2b21" CreationDate="2010-08-03T01:24:43.750" UserId="1443" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;comparisons&gt;&lt;cajun-cuisine&gt;&lt;cooking-styles&gt;&lt;creole&gt;" />
  <row Id="7583" PostHistoryTypeId="9" PostId="1161" RevisionGUID="5c64a823-2b99-4fb5-bb26-ba1ac013071d" CreationDate="2010-08-03T01:34:06.210" UserId="41" Comment="Rollback to [90e0f308-0efd-4440-b7b2-82612d04d219]" Text="&lt;cooking-techniques&gt;&lt;cajun-cuisine&gt;&lt;creole&gt;&lt;cooking-styles&gt;" />
  <row Id="7584" PostHistoryTypeId="2" PostId="4048" RevisionGUID="961de900-86a7-4a35-ad48-51d426758308" CreationDate="2010-08-03T01:40:48.890" UserId="60" Text="Caramelization occurs at the melting point of sugar. When a sugar molecule hits the appropriate temperature, it melts. This is similar to ice turning to water above 32 F (0 C). It will take some time for _all_ of a given amount of sugar to melt, but this is relatively insignificant compared to ice melting due primarily to the vast amount of heat involved to melt sugar. Once melted there is no need to maintain it at a specific temperature." />
  <row Id="7585" PostHistoryTypeId="2" PostId="4049" RevisionGUID="c3aa1a42-ce8f-4a3b-87e2-8f90fac7f608" CreationDate="2010-08-03T01:50:52.893" UserId="177" Text="I would like to cook artichokes and eat as a *Side Dish*, since I've never tried to cook them before I wanted to see what recommendations people might have: Boil, Roast..take it apart first, cook them whole?  " />
  <row Id="7586" PostHistoryTypeId="1" PostId="4049" RevisionGUID="c3aa1a42-ce8f-4a3b-87e2-8f90fac7f608" CreationDate="2010-08-03T01:50:52.893" UserId="177" Text="I would like to prepare Artichokes as a side dish, any cooking tips?" />
  <row Id="7587" PostHistoryTypeId="3" PostId="4049" RevisionGUID="c3aa1a42-ce8f-4a3b-87e2-8f90fac7f608" CreationDate="2010-08-03T01:50:52.893" UserId="177" Text="&lt;artichoke&gt;" />
  <row Id="7588" PostHistoryTypeId="5" PostId="4048" RevisionGUID="4a288384-0933-48ac-833c-53a2a787a233" CreationDate="2010-08-03T01:52:16.413" UserId="60" Comment="added 535 characters in body" Text="Caramelization occurs at the melting point of sugar. When a sugar molecule hits the appropriate temperature, it melts. This is similar to ice turning to water above 32 F (0 C). It will take some time for _all_ of a given amount of sugar to melt, but this is relatively insignificant compared to ice melting due primarily to the vast amount of heat involved to melt sugar. Once melted there is no need to maintain it at a specific temperature.&#xD;&#xA;&#xD;&#xA;What does matter is the temperature reached by the caramel.&#xD;&#xA;&#xD;&#xA;For sucrose:&#xD;&#xA;&#xD;&#xA;* At 356 F (180 C) you have light caramel - it's a pale amber to golden brown in hue&#xD;&#xA;* From 356 F to 370 F (180 C to 188 C) you have medium caramel - this is a golden brown to chestnut brown hue.&#xD;&#xA;* From 370 F to 400 F (188 C to 204 C) you have dark caramel - this is very dark, bitter, and smells a little burned - this is used for coloring only&#xD;&#xA;* At 410 F (210 C) you have monkey's blood - it tastes like burning and the sugar breaks down to carbon" />
  <row Id="7589" PostHistoryTypeId="5" PostId="4048" RevisionGUID="f020b9a5-d417-4572-b977-964100d85aae" CreationDate="2010-08-03T01:58:07.790" UserId="60" Comment="added 388 characters in body; added 26 characters in body" Text="Caramelization occurs at the melting point of sugar. When a sugar molecule hits the appropriate temperature, it melts. This is similar to ice turning to water above 32 F (0 C). It will take some time for _all_ of a given amount of sugar to melt, but this is relatively insignificant compared to ice melting due primarily to the vast amount of heat involved to melt sugar. Once melted there is no need to maintain it at a specific temperature.&#xD;&#xA;&#xD;&#xA;However, time is a factor in achieving the desired temperature for your melted sugar.&#xD;&#xA;&#xD;&#xA;For sucrose:&#xD;&#xA;&#xD;&#xA;* At 356 F (180 C) you have light caramel - it's a pale amber to golden brown in hue&#xD;&#xA;* From 356 F to 370 F (180 C to 188 C) you have medium caramel - this is a golden brown to chestnut brown hue.&#xD;&#xA;* From 370 F to 400 F (188 C to 204 C) you have dark caramel - this is very dark, bitter, and smells a little burned - this is used for coloring only&#xD;&#xA;* At 410 F (210 C) you have monkey's blood - it tastes like burning and the sugar breaks down to carbon&#xD;&#xA;&#xD;&#xA;Another thing to be aware of is that caramelization is often mistakenly attributed to the browning of meats, nuts, or bread crust. This is actually an entirely different process called the [maillard reaction] which requires specific enzymes to be present, and occurs at different temperatures than caramelization.&#xD;&#xA;&#xD;&#xA;[maillard reaction]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="7590" PostHistoryTypeId="2" PostId="4050" RevisionGUID="e43b8fe0-989f-4889-b649-2c68a0a22aaa" CreationDate="2010-08-03T02:10:27.463" UserId="285" Text="I am making a dish that involves roasted vegetables and couscous. I have often found, though, that the zucchini and eggplant are unpalatably watery after roasting them. I have read that if you salt and/or press zucchini and eggplant, you can reduce the amount of water left in them and give them a better texture when cooked. What is the best procedure to rid the zucchini and eggplant of their water before roasting them?" />
  <row Id="7591" PostHistoryTypeId="1" PostId="4050" RevisionGUID="e43b8fe0-989f-4889-b649-2c68a0a22aaa" CreationDate="2010-08-03T02:10:27.463" UserId="285" Text="How to drain zucchini and eggplant" />
  <row Id="7592" PostHistoryTypeId="3" PostId="4050" RevisionGUID="e43b8fe0-989f-4889-b649-2c68a0a22aaa" CreationDate="2010-08-03T02:10:27.463" UserId="285" Text="&lt;eggplant&gt;&lt;draining&gt;&lt;zucchini&gt;" />
  <row Id="7593" PostHistoryTypeId="2" PostId="4051" RevisionGUID="b39458b2-6531-4f06-8cb0-eb10fc2e530e" CreationDate="2010-08-03T02:16:54.750" UserId="118" Text="My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the brownies start to rise a little, then completely collapse in the center. The result ends up being a oily brownie that has no moisture and doesn't taste very good.&#xD;&#xA;&#xD;&#xA;Any suggestions on how to make good tasting egg-free brownies that are moist and flavorful?" />
  <row Id="7594" PostHistoryTypeId="1" PostId="4051" RevisionGUID="b39458b2-6531-4f06-8cb0-eb10fc2e530e" CreationDate="2010-08-03T02:16:54.750" UserId="118" Text="Brownies without egg" />
  <row Id="7595" PostHistoryTypeId="3" PostId="4051" RevisionGUID="b39458b2-6531-4f06-8cb0-eb10fc2e530e" CreationDate="2010-08-03T02:16:54.750" UserId="118" Text="&lt;eggs&gt;&lt;brownies&gt;&lt;allergy&gt;" />
  <row Id="7596" PostHistoryTypeId="2" PostId="4052" RevisionGUID="0ea991da-294b-4e58-a503-f9e9413a3e6f" CreationDate="2010-08-03T02:22:50.397" UserId="819" Text="As I begin cooking more advanced recipes, I've stumbled across a few that required small amounts (tablespoons) of (expensive) spirits such as Cognac, vodka, etc. The problem is that I don't keep that kind of stuff lying around (Oh God, that would end SO badly). My question is this: When a recipe calls for small amounts of something expensive (like Cognac), what does it (generally) add to the dish? Also, what non-spirit related food items are good substitutes?" />
  <row Id="7597" PostHistoryTypeId="1" PostId="4052" RevisionGUID="0ea991da-294b-4e58-a503-f9e9413a3e6f" CreationDate="2010-08-03T02:22:50.397" UserId="819" Text="When a Recipe Calls for Expensive Liquor, What's the Purpose and What Are the Substitutes?" />
  <row Id="7598" PostHistoryTypeId="3" PostId="4052" RevisionGUID="0ea991da-294b-4e58-a503-f9e9413a3e6f" CreationDate="2010-08-03T02:22:50.397" UserId="819" Text="&lt;substitutions&gt;" />
  <row Id="7599" PostHistoryTypeId="2" PostId="4053" RevisionGUID="310ab4c3-bdfa-47a9-a895-438860eee2a0" CreationDate="2010-08-03T02:39:04.057" UserId="426" Text="The primary purpose is for flavor.  If it's the expense of a large bottle for a few tablespoons here and there you should be able to buy the mini bottles (as are served on airplanes) from a local liquor store.&#xD;&#xA;&#xD;&#xA;If you don't want to use or have it around due to issues with alcohol then look for other items that have as similar flavor to substitute.  Sherry has a sweet nutty flavor to it and apple juice can often work suitably well.  Keep in mind you'll probably not find an exact flavor match but it can be close.  A small amount of orange extract could be used in place of grand marnier. Depending on the item, you might also try flavored syrups that are used for coffee drinks.  Remember that these have a lot of sugar in them so you'll need to compensate by cutting back on sugar elsewhere in the recipe and obviously don't use them where the sweet flavor wouldn't be welcome." />
  <row Id="7600" PostHistoryTypeId="2" PostId="4054" RevisionGUID="c692092b-a825-4c12-877b-33f56e88c6a7" CreationDate="2010-08-03T02:39:29.127" UserId="1443" Text="I think your problem will disappear with proper technique. Zucchini and eggplant are indeed full of water.  You have to both salt them well, to draw out the water, and cook them long enough for the liquid to evaporate.  &#xD;&#xA;&#xD;&#xA;It sounds like you are both under-salting and under-cooking.  Try roasting for longer and/or at a higher temperature.  My personal favorite way to do them is on the grill, where the direct heat and lack of a 'pan' allows lots of evaporation and also delicious browning." />
  <row Id="7601" PostHistoryTypeId="2" PostId="4055" RevisionGUID="a3cc3aed-ad14-49f0-8c8a-343f2e5352a3" CreationDate="2010-08-03T02:39:56.113" UserId="649" Text="My guess is that most of those type of recipes get born out of someone experimenting with whatever is in their pantry.&#xD;&#xA;&#xD;&#xA;For relatively small amounts compared to the whole recipe, substituting it with a cheaper liquor, vinegar, juice, stocks, syrup or extract probably won't have a large impact.&#xD;&#xA;&#xD;&#xA;However, for best results, you need to be familiar with the type of liquor, and why it is a part of the recipe, in order to know what's is the best replacement for it. Is it included for the acidity, for the sweetness, for the boiling point, etc.&#xD;&#xA;&#xD;&#xA;Here is a page that has some recommendations for substitutions. http://ezinearticles.com/?Clever-Substitutions-For-Alcohol-in-Recipes&amp;id=3923408" />
  <row Id="7602" PostHistoryTypeId="2" PostId="4056" RevisionGUID="7919a559-8d9a-4fe7-beec-055bc854ca9e" CreationDate="2010-08-03T02:44:52.403" UserId="205" Text="The way I've seen it at a show on TV:&#xD;&#xA;&#xD;&#xA; 1. Put zucchini/eggplant slices on a cooling rack&#xD;&#xA; 2. Salt one side, wait a while for the moisture to come out, then turn and salt the other side&#xD;&#xA; 3. Squeeze carefully and wash off excess salt&#xD;&#xA;&#xD;&#xA;This way you should get much better results after roasting/frying." />
  <row Id="7603" PostHistoryTypeId="6" PostId="4045" RevisionGUID="62ddcbc1-3663-4547-a4fb-7e61c7a08a23" CreationDate="2010-08-03T02:45:14.010" UserId="60" Comment="I have turned this into food science" Text="&lt;sugar&gt;&lt;food-science&gt;&lt;caramelisation&gt;" />
  <row Id="7604" PostHistoryTypeId="2" PostId="4057" RevisionGUID="402cb24b-87da-4e77-a1f3-a75fc4825e2b" CreationDate="2010-08-03T02:51:56.537" UserId="1443" Text="Agreed.&#xD;&#xA;&#xD;&#xA;1.  Lower the heat... Eventually.  I'd still start on a high temperature for a good sear, but then drop from high to low/medium.&#xD;&#xA;&#xD;&#xA;2.  Beware of sugary marinades or glazes.  For marinades, wipe the outside of the meat before cooking with a paper towel.  For glazes, only use them in the last few minutes of cooking." />
  <row Id="7605" PostHistoryTypeId="2" PostId="4058" RevisionGUID="656be80f-cf76-4407-903f-464ad706c41b" CreationDate="2010-08-03T02:53:44.753" UserId="426" Text="Did you try commercial &quot;Egg replacer&quot; that's available in health food stores or did you use another replacement?&#xD;&#xA;&#xD;&#xA;While I don't have a specific &quot;sure thing&quot; option for your question, a good resource for special diets due to the major allergies (gluten, soy, eggs, dairy, etc.) is [Living Without][1] magazine.  They have a page on their website with [recommended food allergy substitutions][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.livingwithout.com&#xD;&#xA;  [2]: http://www.livingwithout.com/resources/substitutions.html" />
  <row Id="7606" PostHistoryTypeId="2" PostId="4059" RevisionGUID="8a6f2d67-7f50-4d05-b70d-f4b421488d7a" CreationDate="2010-08-03T02:56:08.307" UserId="426" Text="The easiest way I have found to cook whole artichokes is to steam them in the microwave.&#xD;&#xA;&#xD;&#xA;Cut off the top of the bud and then trim off any beaten up tough outer leaves.  Place in a large glass bowl with about 1/2 cup of water in the bottom.  Cover tightly with plastic wrap and microwave on high for about 4-5 minutes.  Check and add more time if necessary.&#xD;&#xA;&#xD;&#xA;You can then eat the leaves and save the base and heart for another dish or eat the whole thing." />
  <row Id="7607" PostHistoryTypeId="2" PostId="4060" RevisionGUID="19d594b6-b72a-44a7-ab37-a85f2eb52073" CreationDate="2010-08-03T02:57:51.733" UserId="649" Text="My guess is what is happening is that the baking powder is rising properly, but without the egg, there isn't enough to set and hold the brownies in shape. So it collapses back down as soon as the baking powder finishes reacting.&#xD;&#xA;&#xD;&#xA;You could try replacing the egg with flax seeds, tofu, soy yogurt, or bananas." />
  <row Id="7608" PostHistoryTypeId="2" PostId="4061" RevisionGUID="151e36cf-fa5e-400a-a1fb-23ac1ffcbde9" CreationDate="2010-08-03T03:00:09.810" UserId="1443" Text="I never put hot food directly in the fridge, because it creates condensation and raises the temp of the fridge (however slightly).  &#xD;&#xA;&#xD;&#xA;I'd switch containers for sure, then leave it on the counter until it's down in the 100-140 range.  Using an icebath is the safest way to do this, but it's frankly not very common outside of restaurants (or even in some of them)." />
  <row Id="7609" PostHistoryTypeId="5" PostId="2926" RevisionGUID="55e03ab3-a714-4440-b6d4-5cd6638a7654" CreationDate="2010-08-03T03:01:28.887" UserId="426" Comment="added 185 characters in body" Text="If you'd like to preserve them for to enjoy in the winter, the easiest wayis to simply wash, dry, and then place them in a freezer bag and freeze for later use.  Once they are thawed the skin will slip right off and then you can seed and dice, puree, or do whatever you normally would have done.  &#xD;&#xA;&#xD;&#xA;Additionally, for extra flavor you can first [smoke them][1] and then freeze for future use in a soup, sauce, or salsa.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/2010/07/smoked-tomatoes/" />
  <row Id="7610" PostHistoryTypeId="5" PostId="4014" RevisionGUID="874c87c4-7849-4ad2-857d-c68a0d692c7f" CreationDate="2010-08-03T03:03:09.083" UserId="86" Comment="just realized this hadn't been linked! " Text="If you're cooking something that is likely to spill over, you might want to remove it. They can be difficult to clean.&#xD;&#xA;&#xD;&#xA;Otherwise, just make sure it isn't blocking airflow (possibly a problem with the very *bottom* of the oven, but depends on the design). I leave mine on the bottom rack all the time...&#xD;&#xA;&#xD;&#xA;###See also: [What are other uses for a pizza stone?](http://cooking.stackexchange.com/questions/2502/what-are-other-uses-for-a-pizza-stone)" />
  <row Id="7611" PostHistoryTypeId="2" PostId="4062" RevisionGUID="d553a09e-8e02-4b5b-9cf3-d418b2ba09bf" CreationDate="2010-08-03T03:03:13.140" UserId="486" Text="&#xD;&#xA;You asked what does it [alchohol] add?&#xD;&#xA;&#xD;&#xA;Vodka has  good rep when using it in batter, I figure it's mostly because of it's neutral flavour and high alcohol content. See:&#xD;&#xA;&#xD;&#xA;http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article631377.ece&#xD;&#xA;&#xD;&#xA;And:&#xD;&#xA;http://mysocialchef.com/2010/04/vodka-fish-and-chips/&#xD;&#xA;&#xD;&#xA;The good news is that you probably don't have to buy a premium vodka to get the same effects. Also the Heston Blumenthhal recipe mentions that the Lager beer is pretty effective (because of the bubbles), so perhaps you can just get away with just the lager.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7612" PostHistoryTypeId="2" PostId="4063" RevisionGUID="44ad570a-61eb-4d56-bcf6-747b643c13e2" CreationDate="2010-08-03T03:03:47.147" UserId="1443" Text="There's the old boy-scout test where you see if it will catch on your fingernail.  It's not exactly sanitary for commercial kitchens, but if it tacks on your nail, you're golden!" />
  <row Id="7613" PostHistoryTypeId="5" PostId="3973" RevisionGUID="d969ad48-e9bf-439f-b501-f5eefce18f1e" CreationDate="2010-08-03T03:05:47.673" UserId="486" Comment="added 98 characters in body; added 93 characters in body; edited body" Text="I tend to agree that you're probably not going to kill someone, trying to apply restaurant standards to domestic environments is pretty difficult because they are very different in scale but obviously the fundamentals apply.&#xD;&#xA;&#xD;&#xA;Putting food in a different container and then in an ice bath is reasonable if you're worried about condensation or heating up your fridge. Darin (see comments below) advises that bathing the food in a metal container is best for cooling the food quickly. This approach **OR** putting the hot food straight in the fridge is supported by the advice here:&#xD;&#xA;&#xD;&#xA;http://www.fsis.usda.gov/factsheets/refrigeration_&amp;_food_safety/index.asp" />
  <row Id="7614" PostHistoryTypeId="5" PostId="3792" RevisionGUID="58caacef-1e55-454f-9019-6013dcb0867b" CreationDate="2010-08-03T03:11:57.847" UserId="1236" Comment="bolded last paragraph as per commenter suggestion" Text="The offical food safety answer as I've seen it on various sites (such as stilltasty as recommended by Aaronut), 3-4 days.&#xD;&#xA;&#xD;&#xA;My personal experience, I've had it last a week or a few days more.&#xD;&#xA;&#xD;&#xA;I'll cook a large batch of chicken on the grill on a Sunday and my wife and I use it all week on salads at work, quick dinner wraps when we're in a hurry, etc.&#xD;&#xA;&#xD;&#xA;It's not uncommon that I've been able to use the same chicken the *next* monday, without any off smell or slimy feel to the chicken, and without getting sick. But to be fair, I have an iron stomach, I wouldn't try pushing it past 5 days if you're susceptible to getting sick from food at all.  I grew up in a house where food was regularly left on the counter overnight, so I've built up a tolerance. &#xD;&#xA;&#xD;&#xA;**That said, we store our cooked chicken in the bottom of our two fridge drawers, and for some reason that drawer half-freezes things.  I suspect that's the reason I can get it to last longer than the recommended 3-4 days.**" />
  <row Id="7615" PostHistoryTypeId="2" PostId="4064" RevisionGUID="70bdd0a7-8524-4883-9379-ed286892e350" CreationDate="2010-08-03T03:17:32.250" UserId="1601" Text="Summer salsa is our favorite use for tomatoes from the garden. It's similar to Caprese Salad. &#xD;&#xA;&#xD;&#xA;Slice lots of tomatoes into a big bowl, and add fresh basil leaves, a chopped clove or two of garlic, and fresh mozzerella cheese. Pour some olive oil on top --  not too much -- and let the bowl sit for a few hours in the fridge, maybe cover it with saran wrap or a plate. Stir every so often, to keep everything coated in oil. (Go easy on the oil, you an always add later.) &#xD;&#xA;&#xD;&#xA;Boil up some pasta. Rigatoni or penne work well, anything that's not stringy like angel hair or spaghetti. (Otherwise the leftovers don't keep as well.) Drain the pasta and dump it all into the tomato-cheese-basil-garlic-oil mixture. Salt and pepper to taste. Yummy! " />
  <row Id="7616" PostHistoryTypeId="2" PostId="4065" RevisionGUID="a3ca4ad1-8218-4794-9c21-0e776b42055e" CreationDate="2010-08-03T03:20:10.270" UserId="1443" Text="Artichokes are a very bland, tough ingredient when improperly prepared.  And a succulent delight when done well.  It's all about seasoning and cooking time.  There are indeed different approaches, but I'll tell you how I would do it and why.&#xD;&#xA;&#xD;&#xA;Artichokes take a long time to cook.  They have a lot of fiber which needs to soften.  They are very dense. The easiest approach is to boil them.  It's fastest, cooks them thoroughly, and leaves a good texture.  You won't lose too much flavor to the broth, unlike boiling something like broccoli.  &#xD;&#xA;&#xD;&#xA;Depending on the size, I'd recommend about 30 minutes at a full boil.  If you take this route, I'd recommend finishing them in a nice hot oven (400-450) for the last 5 minutes.  &#xD;&#xA;&#xD;&#xA;After about 30 minutes take one out of the boiling water, testing for doneness by trying to pull a leaf off the outside.  It should come off the choke easily, and the inside flesh should be soft and not fibrous against your teeth.  If ready, take them all out, dump the excess water out on a tray, and dress with some great seasonings.  I like olive oil/butter, garlic salt, and black pepper.  Finish in the hot oven until the outsides are showing a bit of dryness.&#xD;&#xA;&#xD;&#xA;More involved recipes will stuff the artichoke with breadcrumbs, fresh garlic and herbs, and different &quot;stuffings&quot;.  I'll leave that for another question, but suffice to say that an artichoke stuffed with buttery bread crumbs and fresh herbs has a lot going for it." />
  <row Id="7617" PostHistoryTypeId="2" PostId="4066" RevisionGUID="a5e2d0c2-324e-4dd9-8482-6512e88461ea" CreationDate="2010-08-03T03:39:19.810" UserId="649" Text="The first thing is to use as many fresh tomatoes as possible. They will taste better than what you can get in the store any time of year, so enjoy them while you can.&#xD;&#xA;&#xD;&#xA;Salsa, tomato salads, regular salads, BLT's, roasted tomatoes, etc.&#xD;&#xA;&#xD;&#xA;If you have way more than you can stand to eat fresh, then think about canning whole tomatoes, making a large batch of sauce and freezing it, tomato soup, etc." />
  <row Id="7618" PostHistoryTypeId="2" PostId="4067" RevisionGUID="4c31196c-b569-4b84-be7f-6e78daf93ee9" CreationDate="2010-08-03T03:41:42.730" UserId="177" Text="My favorite Flan always has that nice light brown sauce underneath, is there a way to prepare that from scratch? " />
  <row Id="7619" PostHistoryTypeId="1" PostId="4067" RevisionGUID="4c31196c-b569-4b84-be7f-6e78daf93ee9" CreationDate="2010-08-03T03:41:42.730" UserId="177" Text="How do you make the sauce that is underneath Flan?" />
  <row Id="7620" PostHistoryTypeId="3" PostId="4067" RevisionGUID="4c31196c-b569-4b84-be7f-6e78daf93ee9" CreationDate="2010-08-03T03:41:42.730" UserId="177" Text="&lt;flan&gt;" />
  <row Id="7621" PostHistoryTypeId="5" PostId="4060" RevisionGUID="93fc7433-bbdf-4be1-bc68-5c734d6c1fe4" CreationDate="2010-08-03T03:42:08.563" UserId="649" Comment="added 91 characters in body" Text="My guess is what is happening is that the baking powder is rising properly, but without the egg, there isn't enough to set and hold the brownies in shape. So it collapses back down as soon as the baking powder finishes reacting.&#xD;&#xA;&#xD;&#xA;You could try replacing the egg with flax seeds, tofu, soy yogurt, or bananas.&#xD;&#xA;&#xD;&#xA;Edit: Also try using a little less baking powder, even if that seems counter-intuitive." />
  <row Id="7622" PostHistoryTypeId="2" PostId="4068" RevisionGUID="9fe11d8e-7125-4998-b893-71b4f533dd7e" CreationDate="2010-08-03T03:52:59.903" UserId="426" Text="That is simply caramelized sugar that coats the dish before the custard is poured in for baking.  As the flan is chilled, the moisture from the custard liquefies the caramelized sugar and results in the sauce.&#xD;&#xA;&#xD;&#xA;If you're wanting to make it for other desserts and aren't making flan, then simply caramelize sugar and then add water to it.  Be careful as the steam can easily burn you if you're standing over it.  The sugar will seize up and then as it continues to cook the crytallized caramelized sugar will liquefy.  You will then have caramelized sugar syrup." />
  <row Id="7623" PostHistoryTypeId="5" PostId="1812" RevisionGUID="16d489ab-463a-444a-9c0d-7d00e193a3e4" CreationDate="2010-08-03T04:25:33.700" UserId="220" Comment="deleted 6 characters in body" Text="Well even for knives with no wood, a dishwasher is a very hostile environment. The reason is primarily for the blades. If you have quality knives that you care for, and plan to keep for many years, then it's just not worth it. It's just too easy for a knife to be jostled around and bang into other knives or silverware and get nicked.&#xD;&#xA;&#xD;&#xA;You mention that you have a greater chance of getting cut when washing by hand. Well, there's a trick to that.&#xD;&#xA;&#xD;&#xA;The easiest and safest way to wash a knife by hand is to press it flat against the side of the sink, then use your sponge/scrubber on the exposed side of the knife. Repeat for the other side. This keeps your blade safe, because the edge never touches anything. It also keeps your sponges and hands from being slashed to pieces by the blade.&#xD;&#xA;&#xD;&#xA;Dry it immediately with a dish towel, using a pinching swipe from bolster to tip _from the back of the knife_." />
  <row Id="7624" PostHistoryTypeId="9" PostId="3922" RevisionGUID="df9f5a4a-430d-48f4-b63a-be545521cd13" CreationDate="2010-08-03T04:43:05.213" UserId="438" Comment="Rollback to [3d3caa40-3428-452b-8315-804d9df4f662]" Text="&lt;yoghurt&gt;" />
  <row Id="7625" PostHistoryTypeId="2" PostId="4069" RevisionGUID="79719252-8236-4598-a25f-029531cf0518" CreationDate="2010-08-03T04:43:13.433" UserId="1443" Text="Trader Joes sells a non-fat baking mix that is straight out of the box and only adds vanilla yogurt for moisture.  The result is fudgy and moist, although as it's fat free, it's not as rich as a regular brownie.&#xD;&#xA;&#xD;&#xA;So here's what I'd try, assuming you don't have access to Trader Joe's.  Take a standard brownie mix.  Add vanilla yogurt (I like greek yogurt, which has a lower moisture content, but you might need the moisture in this recipe).  Mix until the proportion bears some resemblance to brownie batter, probably a little more dry, since you won't have the benefit of egg proteins firming up and holding things together.  Bake until a toothpick comes out clean.  No eggs, hopefully fudgy.&#xD;&#xA;&#xD;&#xA;That recipe approximates the fat-free version, but I don't know why you wouldn't get better results using a full-fat yogurt.  I'm less sure about adding vegetable oil, since it might be too runny.  I'd go for lard or butter, since, well, why not?&#xD;&#xA;&#xD;&#xA;Hope this helps.  It will still require some experimentation, but it might give you a few ideas. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="7626" PostHistoryTypeId="6" PostId="3922" RevisionGUID="f32f5a63-b379-4b96-85a0-78b71a700dc0" CreationDate="2010-08-03T04:43:16.850" UserId="438" Comment="edited tags" Text="&lt;yoghurt&gt;&lt;uht&gt;" />
  <row Id="7627" PostHistoryTypeId="2" PostId="4070" RevisionGUID="ec9de4bf-cd50-4052-9dbc-e92816fd99cc" CreationDate="2010-08-03T05:09:12.163" UserId="1443" Text="Cut them thick, brush with olive oil, grill them on medium-high heat for 1 minute per side.  Eat.&#xD;&#xA;&#xD;&#xA;Straight into the blender, add crushed garlic, a slice of onion, hot sauce, a scoop of horseradish, lemon juice, and some salt.  And some vodka.&#xD;&#xA;&#xD;&#xA;Rough chop.  Toss them into a pan with crushed garlic, basil, olive oil, and green peppers for a fresh pasta topping.&#xD;&#xA;&#xD;&#xA;Heat a soup-pot with butter.  Add cubed tomatoes.  Let sit until hot through.  Mash up the tomatoes and let simmer for 2-3 minutes.  Right into a blender with some fresh sage and thyme.  A little salt.  Straining optional. Incredible tomato soup. " />
  <row Id="7628" PostHistoryTypeId="2" PostId="4071" RevisionGUID="9e10f9c9-9662-4f76-a579-6f287534cdb8" CreationDate="2010-08-03T05:28:58.887" UserId="1393" Text="I've got a full recipe for flan here: http://www.herbivoracious.com/2009/09/burnt-sugar-flan-recipe.html . You can see from the picture there is plenty of sauce. Adjust the darkness by cooking it longer or shorter; I prefer it just short of burned." />
  <row Id="7629" PostHistoryTypeId="2" PostId="4072" RevisionGUID="7e7cc259-b1d8-4245-b743-4e2993183d0f" CreationDate="2010-08-03T05:33:50.797" UserId="1443" Text="It sounds like your double-dip method is a double-edge sword.  It makes the chicken phenomenally crusty, but that crust is then a giant sponge for water.  Darin's quick-roast revival sounds like the solution." />
  <row Id="7630" PostHistoryTypeId="2" PostId="4073" RevisionGUID="fc84681b-4abc-4c11-8887-45da7847a8f3" CreationDate="2010-08-03T05:34:15.087" UserId="1532" Text="Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like maybe the cheese hasn't totally melted, even if I continue to heat the sauce.&#xD;&#xA;&#xD;&#xA;Why does this happen? How can I avoid it? " />
  <row Id="7631" PostHistoryTypeId="1" PostId="4073" RevisionGUID="fc84681b-4abc-4c11-8887-45da7847a8f3" CreationDate="2010-08-03T05:34:15.087" UserId="1532" Text="Why is my cheese sauce gritty?" />
  <row Id="7632" PostHistoryTypeId="3" PostId="4073" RevisionGUID="fc84681b-4abc-4c11-8887-45da7847a8f3" CreationDate="2010-08-03T05:34:15.087" UserId="1532" Text="&lt;preparation&gt;&lt;please-remove-this-tag&gt;&lt;cheese&gt;&lt;sauce&gt;" />
  <row Id="7633" PostHistoryTypeId="2" PostId="4074" RevisionGUID="d9e36ea9-9e94-4a7c-b4f3-dbfb8ee2dd47" CreationDate="2010-08-03T05:58:20.720" UserId="649" Text="*Could* be an unfinished roux (the butter, flour mixture). But most likely it's because the cheese was heated too quickly or too much, causing the protein to clump up.&#xD;&#xA;&#xD;&#xA;Suggestions:&#xD;&#xA;&#xD;&#xA; - Melt with less heat&#xD;&#xA; - Use a double boiler (to reduce hot spots within the pan)&#xD;&#xA; - Toss the shredded cheddar with cornstarch first (starch helps reduce clumping)&#xD;&#xA; - Add cheese in smaller batches (easier to maintain correct heat level and stir cheese in)" />
  <row Id="7634" PostHistoryTypeId="2" PostId="4075" RevisionGUID="e6d5a842-1079-4e56-bebc-32ad8fb947c1" CreationDate="2010-08-03T06:49:03.990" UserId="1443" Text="I have two suspicions.  You're undercooking your roux, the flour and butter mixture, and not fully incorporating the flower.  Two, you're adding too much cheese too quickly and it isn't melting smoothly.  Solutions:  cook the rough until light golden brown, finely great the cheese and add it slowly, stirring constantly." />
  <row Id="7635" PostHistoryTypeId="5" PostId="3953" RevisionGUID="e298167a-068a-4af8-8a8c-147b9cf44a29" CreationDate="2010-08-03T06:54:15.927" UserId="1342" Comment="added 168 characters in body" Text="I keep it rolling boil for the whole time. To prevent spaghetti to stick, you have three helping procedures.&#xD;&#xA;&#xD;&#xA;The first is: you break them in the middle. This is heresy in Italy, but I find it a good solution to prevent clumping and to fit the spaghetti completely into the water from minute one.&#xD;&#xA;&#xD;&#xA;The second trick is to clump the spaghetti together using the index and the thumb of each hand, in the center of the spaghetti, shaping the fingers in a ring. Then you rotate these rings in opposite directions. the spaghetti open in a sort of double cone (here is an [example of the shape you should obtain][1] before throwing them in), and the spread prevent them to clump. Then you throw them in the boiling water. This way, they open in a circle, with minimum contact area.&#xD;&#xA;&#xD;&#xA;Third, you actually continue mixing them for the whole six minutes. &#xD;&#xA;&#xD;&#xA;Regarding energy, the heat you &quot;waste&quot; actually goes into your house, so you are actually heating yourself, and in winter is good. In summer, I personally tend to eat something different.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cristinabarbagli.it/mangiar_sano/images/spaghetti%20con%20pentola.jpg" />
  <row Id="7636" PostHistoryTypeId="5" PostId="4075" RevisionGUID="0a2a3615-93c2-4ce2-a5b8-b90b149604d7" CreationDate="2010-08-03T06:57:27.327" UserId="1443" Comment="deleted 1 characters in body; deleted 1 characters in body" Text="I have two suspicions.  You're undercooking your roux, the flour and butter mixture, and not fully incorporating the flour.  Two, you're adding too much cheese too quickly and it isn't melting smoothly.  Solutions:  cook the roux until light golden brown, finely great the cheese and add it slowly, stirring constantly." />
  <row Id="7637" PostHistoryTypeId="2" PostId="4076" RevisionGUID="b629cd5f-1a72-463b-93ca-00bb1511c711" CreationDate="2010-08-03T06:58:14.047" UserId="1342" Text="Slightly &quot;off topic&quot; question, but I have a lot of trouble about the names of the kitchen tools in English. Most of them, I know either in Italian or in my dialect, but I have no luck when searching them on google sometimes.&#xD;&#xA;&#xD;&#xA;I would hence propose this wiki question so that non-English natives can find names for specific kitchen tools easily." />
  <row Id="7638" PostHistoryTypeId="1" PostId="4076" RevisionGUID="b629cd5f-1a72-463b-93ca-00bb1511c711" CreationDate="2010-08-03T06:58:14.047" UserId="1342" Text="English names of kitchenware tools" />
  <row Id="7639" PostHistoryTypeId="3" PostId="4076" RevisionGUID="b629cd5f-1a72-463b-93ca-00bb1511c711" CreationDate="2010-08-03T06:58:14.047" UserId="1342" Text="&lt;equipment&gt;" />
  <row Id="7640" PostHistoryTypeId="16" PostId="4076" RevisionGUID="b629cd5f-1a72-463b-93ca-00bb1511c711" CreationDate="2010-08-03T06:58:14.047" UserId="1342" />
  <row Id="7641" PostHistoryTypeId="6" PostId="3843" RevisionGUID="548f15fc-b668-40bc-877c-e32d597b3ab1" CreationDate="2010-08-03T07:08:51.403" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;health&gt;&lt;milk&gt;&lt;nutrition&gt;&lt;allergy&gt;" />
  <row Id="7642" PostHistoryTypeId="2" PostId="4077" RevisionGUID="f07382ce-da31-462d-914f-9db9f99ada9d" CreationDate="2010-08-03T07:19:15.887" UserId="1603" Text="I've never put oil on spaghetti's water and i've never seen anyone doing it here in Italy.  &#xD;&#xA;To keep your spaghetti out of trouble (sticking), just have the patience to mix them on the water (just for the first couple of minutes).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7643" PostHistoryTypeId="6" PostId="3843" RevisionGUID="a8b4b84e-e56d-4d33-8820-294eee2b3b8d" CreationDate="2010-08-03T07:22:42.227" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;milk&gt;&lt;nutrition&gt;&lt;allergy&gt;" />
  <row Id="7644" PostHistoryTypeId="2" PostId="4078" RevisionGUID="eea3ea51-3715-4f3f-b1f5-a557938dc8f2" CreationDate="2010-08-03T07:38:56.807" UserId="1603" Text="I tipically eat it as is after have scrubbed\cleaned the paraffin with a knife.  &#xD;&#xA;For something original: put it in a microwave for 1 minute; it will inflate becoming crunchy.&#xD;&#xA;" />
  <row Id="7645" PostHistoryTypeId="5" PostId="3560" RevisionGUID="85df77fd-1e32-4d23-a07e-6d52d46b1d10" CreationDate="2010-08-03T07:45:34.527" UserId="1443" Comment="typo" Text="If I have a group of spices, all dried and ground, say: nutmeg, clove, cinnamon, ginger, and black pepper... &#xD;&#xA;&#xD;&#xA;I'm curious about how to maximize their flavor for a drink or dish, and in what liquids spices are ideally soluble.  &#xD;&#xA;&#xD;&#xA;Do they need or benefit from sauteeing in oil, or is simmering in water better? Does the liquid need to be hot? Should they be toasted? Or mixed in a food grinder? Or just added directly to the dish?&#xD;&#xA;&#xD;&#xA;Gracias.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7646" PostHistoryTypeId="2" PostId="4079" RevisionGUID="53f3fdcd-7465-479d-9fbe-7a97e530d24a" CreationDate="2010-08-03T08:33:49.997" UserId="1181" Text="We've got a 40x30cm granite chopping board that I never use (it's more decorative than *useful*), and I've wondered for a while if it might work as a pizza stone.&#xD;&#xA;&#xD;&#xA;The top and sides of the board are either very polished or possibly coated, I'm not sure - it's *very* smooth anyway - but the underside is clearly not prepared and is comparitively rough.&#xD;&#xA;&#xD;&#xA;If I can successfully remove the feet it's got on the bottom, do you think using the underside would work (and be safe?) as a pizza stone?  &#xD;&#xA;Would I need to prepare/season/etc it before use?" />
  <row Id="7647" PostHistoryTypeId="1" PostId="4079" RevisionGUID="53f3fdcd-7465-479d-9fbe-7a97e530d24a" CreationDate="2010-08-03T08:33:49.997" UserId="1181" Text="Use the back of an granite chopping board as a pizza stone?" />
  <row Id="7648" PostHistoryTypeId="3" PostId="4079" RevisionGUID="53f3fdcd-7465-479d-9fbe-7a97e530d24a" CreationDate="2010-08-03T08:33:49.997" UserId="1181" Text="&lt;equipment&gt;&lt;pizza&gt;&lt;pizza-stone&gt;" />
  <row Id="7649" PostHistoryTypeId="2" PostId="4080" RevisionGUID="4abc7fcf-50cc-4fb7-a477-e013a7c643a2" CreationDate="2010-08-03T08:39:54.803" UserId="1606" Text="Hey all, I suspect there's actually not an easy answer here but my wife suffers from IBS (mainly cheese and wheat based) but I got to wondering if there aren't any types of food that particularly help with IBS, I know peppermint is meant to be good at settling the stomach but is there anything else?" />
  <row Id="7650" PostHistoryTypeId="1" PostId="4080" RevisionGUID="4abc7fcf-50cc-4fb7-a477-e013a7c643a2" CreationDate="2010-08-03T08:39:54.803" UserId="1606" Text="Good foods for someone with IBS?" />
  <row Id="7651" PostHistoryTypeId="3" PostId="4080" RevisionGUID="4abc7fcf-50cc-4fb7-a477-e013a7c643a2" CreationDate="2010-08-03T08:39:54.803" UserId="1606" Text="&lt;health&gt;&lt;allergy&gt;" />
  <row Id="7652" PostHistoryTypeId="2" PostId="4081" RevisionGUID="f15889c2-8ec0-4128-8da9-4b3cf2529f7f" CreationDate="2010-08-03T08:40:52.367" UserId="1377" Text="In my experience it's because of:&#xD;&#xA;&#xD;&#xA;* too much heat&#xD;&#xA;* too much acidity (for example from a shot of lemon juice)&#xD;&#xA;&#xD;&#xA;Too much heat causes the protein in the cheese to clump. You can use a mixer to dissolve the clumps (mix at the highest speed).&#xD;&#xA;&#xD;&#xA;Too much acidity also does the same. The more sour a sauce gets the faster it clumps when heating. Lemon juice gives a nice flavour but it's finnicky. When the sauce clumps you can save it somewhat using a mixer." />
  <row Id="7653" PostHistoryTypeId="2" PostId="4082" RevisionGUID="566609a4-0f9d-428c-a471-84a42536b2c3" CreationDate="2010-08-03T08:56:52.047" UserId="126" Text="Jamie Oliver has previously recommened the use of a simple granite slab as a Pizza stone so provided there are no coatings etc. it is feasible. &#xD;&#xA;&#xD;&#xA;You will need to be careful to start with though. Granite could shatter under thermal stress or due to trapped water and when it does so, it could do so in an explosive way damaging your cooker. You need to be sure that the board is granite as other stones may not be strong enough under thermal stress. You need to be careful of reconstituted stone as well because this will not necesserily perform the same as natural stone. Make sure that there are no signs of weakness in the board such as cracks or natural weaknesses. Make sure that the stone is thick enough to avoid issues with stress changes as the stone heats up. &#xD;&#xA;&#xD;&#xA;If you are going to go for it, I would recommend initially do it slowly, start out with the over cold and heat it up to a lowish temperature a leave it for a while, then turn the over off and let it cool. Inspect the stone, check it for cracks or other signs of distress and give it a few light taps. It should 'ring'. Dull sounds are indiciative of cracks. Then go to a higher temperatures. " />
  <row Id="7654" PostHistoryTypeId="2" PostId="4083" RevisionGUID="cc171aa1-ec1a-4218-8547-8c8f74117360" CreationDate="2010-08-03T09:27:03.927" UserId="16" Text="Instead of a couple of recipes, I would suggest an entire book: &quot;[IBS Cookbook For Dummies][1]&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/IBS-Cookbook-Dummies-Carolyn-Dean/dp/0470530723" />
  <row Id="7655" PostHistoryTypeId="2" PostId="4084" RevisionGUID="c4b918e8-6512-48f4-834c-2e7d454347e1" CreationDate="2010-08-03T09:48:09.193" UserId="1443" Text="I followed all of the tips.  Prime sirloin, taken out an hour before cooking.  Salted thoroughly 30 minutes prior.  Patted dry with paper towels.  Thrown on a high (650) degree grill for two minutes per side, finished on low for 3 minutes per side (internal temp was still about 400).  Rested 10 minutes.&#xD;&#xA;&#xD;&#xA;Results:  Good sear, beautiful medium-rate insides.  Plenty of juice.  Enough salt.  &#xD;&#xA;&#xD;&#xA;Problem: the exterior was almost like bark.  It wasn't scorched or burnt, but just really really dry.&#xD;&#xA;&#xD;&#xA;What was the misstep?" />
  <row Id="7656" PostHistoryTypeId="1" PostId="4084" RevisionGUID="c4b918e8-6512-48f4-834c-2e7d454347e1" CreationDate="2010-08-03T09:48:09.193" UserId="1443" Text="A steak story:  dry crust" />
  <row Id="7657" PostHistoryTypeId="3" PostId="4084" RevisionGUID="c4b918e8-6512-48f4-834c-2e7d454347e1" CreationDate="2010-08-03T09:48:09.193" UserId="1443" Text="&lt;grilling&gt;&lt;recipe-problems&gt;&lt;steak&gt;" />
  <row Id="7658" PostHistoryTypeId="2" PostId="4085" RevisionGUID="5a47c5fc-c2ed-4977-b1f0-cf219b11baa0" CreationDate="2010-08-03T10:04:40.777" UserId="126" Text="I would say you salted the steak too early. Salting draws out the moisture which could be a reason why the exterior was dry. I have seen two schools of thought, one is salt it just before cooking (which seems to be the French style) and the other is salting towards the end of the cooking. &#xD;&#xA;&#xD;&#xA;I personally go for the Frnech style and it seems to work fine for me. " />
  <row Id="7659" PostHistoryTypeId="2" PostId="4086" RevisionGUID="96eb0b44-51ae-4cac-9ff1-5fc2c0f20461" CreationDate="2010-08-03T10:05:35.050" UserId="1123" Text="It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures.&#xD;&#xA;&#xD;&#xA;In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). This is probably not the main problem, but is worth noting anyway.&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="7660" PostHistoryTypeId="2" PostId="4087" RevisionGUID="1474aa39-6b61-4098-84fd-4a5591c699cc" CreationDate="2010-08-03T10:13:22.317" UserId="1123" Text="I can think of a few reasons why you may be getting this grittiness. I use the following method when making cheese sauce, and it tends to turn out very smooth.&#xD;&#xA;&#xD;&#xA; 1. Melt (hard) butter in pan at a low temperature.&#xD;&#xA; 2. Add the appropriate amount of flour. (Better too little than too much, as adding more later should not hurt.)&#xD;&#xA; 3. Whisk the butter-flour mixture quickly to create the roux, still at low temperature. (10 - 20 seconds)&#xD;&#xA; 4. Add the milk and whisk quickly, mixing in the roux. Turn the heat up immediately and continue whisking.&#xD;&#xA; 5. When the sauce is sufficiently thick, reduce the heat and add in the grated cheese. Stir until smooth again." />
  <row Id="7661" PostHistoryTypeId="2" PostId="4088" RevisionGUID="5b0950c4-766a-4cf6-ada9-5be55d9c30d4" CreationDate="2010-08-03T10:13:43.250" UserId="1610" Text="Good cheddar has little chunks of calcium lactate on/in it - could it be that?" />
  <row Id="7662" PostHistoryTypeId="5" PostId="4086" RevisionGUID="15bafa1d-3c6c-49e4-9edb-cd10609fc5eb" CreationDate="2010-08-03T10:15:06.400" UserId="1123" Comment="added 213 characters in body" Text="It sounds like you may be searing the steak for too long. Indeed, you want to initially be cooking the steak at a higher-than-normal temperature in order to sear it, but I'd suggest a period of more like 30 seconds each side, followed by slightly longer at a reduce temperature. At 650 degrees, the steak does not need long to sear. The same principle has worked for me when pan-frying steak, though obviously at much lower temperatures.&#xD;&#xA;&#xD;&#xA;I'm not sure how large a role the salting is playing, but I would only salt the steak minimally before cooking. It's often just as well done towards the end of cooking, and is less likely to dry out the steak.&#xD;&#xA;&#xD;&#xA;In addition, a common mistake is to pat down the steaks too much while (or after) cooking them. This may speed up the process slightly, but it certainly dries out the meat (the outside in particular). This is probably not the main problem, but is worth noting anyway.&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="7663" PostHistoryTypeId="2" PostId="4089" RevisionGUID="ca6c4c98-d7b5-47cc-94fd-8f740bc2a788" CreationDate="2010-08-03T10:16:39.407" UserId="1610" Text="My guess is that the Belgians (like the French) rarely eat milk cold and uncooked in the way that the British do. The Belgians will have their milk in hot chocolate, or cakes etc, whereas the Brits will have it cold in cereal (again, in France at least, cereal is eaten with warm milk).&#xD;&#xA;&#xD;&#xA;I have found that the UHT milk in French supermarkets tastes a lot better than the UHT milk in British supermarkets." />
  <row Id="7664" PostHistoryTypeId="2" PostId="4090" RevisionGUID="1370b175-4dc9-44ac-9520-8076d364af44" CreationDate="2010-08-03T10:24:42.943" UserId="1123" Text="Here's a decent list to get thing started, taken from [this info page](http://italian.about.com/library/fare/blfare286.htm).&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;ENGLISH                ITALIAN&#xD;&#xA;bag sealer             il sigillasacchetti&#xD;&#xA;basket                 il cestello&#xD;&#xA;blender                il frullatore&#xD;&#xA;cake pan               la teglia&#xD;&#xA;casserole dish         il tegame per arrosti&#xD;&#xA;cheese dish            il portaformaggio&#xD;&#xA;corkscrew              il cavatappi&#xD;&#xA;frying pan             la padella&#xD;&#xA;kettle                 il bollitore&#xD;&#xA;lemon squeezer         lo spremiagrumi&#xD;&#xA;lid                    il coperchio&#xD;&#xA;meat chopper           il tritacarne&#xD;&#xA;microwave              il forno a microonde&#xD;&#xA;milk pot               il bollilatte&#xD;&#xA;mixer                  la macchina elettrica multiusi&#xD;&#xA;mixing spoon           il cucchiaione&#xD;&#xA;pot                    la pentola&#xD;&#xA;potato chipper         il tagliapatate&#xD;&#xA;pressure cooker        la pentola a pressione&#xD;&#xA;rotisserie             il forno a grill&#xD;&#xA;saucepan               la casseruola&#xD;&#xA;set of bowls           i ciotoloni&#xD;&#xA;slicer                 l'affettatrice&#xD;&#xA;spit                   lo spiedo&#xD;&#xA;spring form            la teglia con gancio a molla&#xD;&#xA;toaster                la tostiera&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;Feel free to amend or correct!" />
  <row Id="7665" PostHistoryTypeId="16" PostId="4090" RevisionGUID="1370b175-4dc9-44ac-9520-8076d364af44" CreationDate="2010-08-03T10:24:42.943" UserId="-1" />
  <row Id="7666" PostHistoryTypeId="5" PostId="4085" RevisionGUID="7d5616b9-8727-4ff1-b3f6-b2a5036a1fe9" CreationDate="2010-08-03T10:27:07.883" UserId="210" Comment="edited body" Text="I would say you salted the steak too early. Salting draws out the moisture which could be a reason why the exterior was dry. I have seen two schools of thought, one is salt it just before cooking (which seems to be the French style) and the other is salting towards the end of the cooking. &#xD;&#xA;&#xD;&#xA;I personally go for the French style and it seems to work fine for me. " />
  <row Id="7667" PostHistoryTypeId="2" PostId="4091" RevisionGUID="6d6ac6df-2d9b-43f4-9990-b853b316583b" CreationDate="2010-08-03T11:01:22.747" UserId="1610" Text="I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more...&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;* Essence of Ginger 12mls&#xD;&#xA;* Tincture of Capsicum 9mls&#xD;&#xA;* Essence of Lemon 5mls&#xD;&#xA;* Solution of Burnt Sugar 25mls&#xD;&#xA;* 2 1/2 lb sugar&#xD;&#xA;* 1 oz Tartaric Acid&#xD;&#xA;* 5 quarts boiling water&#xD;&#xA;&#xD;&#xA;Add mixture and sugar to boiling water.&#xD;&#xA;&#xD;&#xA;WHEN COLD add tartaric acid.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;I expect I can find the sugar and the water(!), but the rest I'm less sure about. Can anyone give some ideas as to how I could make tincture of capsicum, essence of ginger &amp; lemon, and a solution of burnt sugar? Just in case it's different in other parts of the world, this recipe is British." />
  <row Id="7668" PostHistoryTypeId="1" PostId="4091" RevisionGUID="6d6ac6df-2d9b-43f4-9990-b853b316583b" CreationDate="2010-08-03T11:01:22.747" UserId="1610" Text="Can someone help me to modernise this ginger wine recipe?" />
  <row Id="7669" PostHistoryTypeId="3" PostId="4091" RevisionGUID="6d6ac6df-2d9b-43f4-9990-b853b316583b" CreationDate="2010-08-03T11:01:22.747" UserId="1610" Text="&lt;recipe-problems&gt;" />
  <row Id="7670" PostHistoryTypeId="2" PostId="4092" RevisionGUID="816310eb-dc3d-4c14-b682-a7b33b8749a1" CreationDate="2010-08-03T11:19:12.953" UserId="1405" Text="I might refer you to [this video][1], where Malcolm Gladwell talks (a little bit) about spaghetti, and how Americans prefer to eat it.&#xD;&#xA;&#xD;&#xA;Apparently, companies doing market research found that Americans *say* they want &quot;real Italian pasta sauce,&quot; which is somewhat thinner than &quot;American style,&quot; but actually *prefer* eating the chunkier, heartier sauces now common on supermarket shelves.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ted.com/talks/malcolm_gladwell_on_spaghetti_sauce.html" />
  <row Id="7671" PostHistoryTypeId="4" PostId="4079" RevisionGUID="457017c9-9186-4bf6-9c83-5844d6cf7185" CreationDate="2010-08-03T12:02:48.700" UserId="183" Comment="Typo" Text="Use the back of a granite chopping board as a pizza stone?" />
  <row Id="7672" PostHistoryTypeId="2" PostId="4093" RevisionGUID="0abb7565-1eec-4591-b6c3-6b5ebc1ba0a5" CreationDate="2010-08-03T12:33:31.527" UserId="1612" Text="The easiest way to damage any metal edge is to expose it to water and chemicals for longer than necessary.  When the water just sits on the blade, the corrosion causes the metal to flake off (at a microscopic level).  Immediately wash and dry your knife after use, and it will last you the rest of your life with minimal damage.  I have also heard of some folks brushing rubbing alcohol along the blade to help dissipate the water.&#xD;&#xA;&#xD;&#xA;This goes for shaving razors as well." />
  <row Id="7673" PostHistoryTypeId="2" PostId="4094" RevisionGUID="1dafda21-4fa0-4c92-87cd-383bf06e00f4" CreationDate="2010-08-03T12:40:42.790" UserId="177" Text="There are a couple of chicken stock based soups that also have milk as an ingredient (wild rice-cheese) and the milk always seems to curdle - how can I prevent this?" />
  <row Id="7674" PostHistoryTypeId="1" PostId="4094" RevisionGUID="1dafda21-4fa0-4c92-87cd-383bf06e00f4" CreationDate="2010-08-03T12:40:42.790" UserId="177" Text="Is there a way to stop milk from curdling if used as an ingredient in soup?" />
  <row Id="7675" PostHistoryTypeId="3" PostId="4094" RevisionGUID="1dafda21-4fa0-4c92-87cd-383bf06e00f4" CreationDate="2010-08-03T12:40:42.790" UserId="177" Text="&lt;milk&gt;" />
  <row Id="7676" PostHistoryTypeId="2" PostId="4095" RevisionGUID="ee4f1c00-b390-412c-9cf9-b464ff92d48e" CreationDate="2010-08-03T12:43:53.593" UserId="177" Text="I use Sour Cream in several recipes, is there a way to make it from scratch?" />
  <row Id="7677" PostHistoryTypeId="1" PostId="4095" RevisionGUID="ee4f1c00-b390-412c-9cf9-b464ff92d48e" CreationDate="2010-08-03T12:43:53.593" UserId="177" Text="Is it possible to make Sour Cream at home?" />
  <row Id="7678" PostHistoryTypeId="3" PostId="4095" RevisionGUID="ee4f1c00-b390-412c-9cf9-b464ff92d48e" CreationDate="2010-08-03T12:43:53.593" UserId="177" Text="&lt;sour-cream&gt;" />
  <row Id="7679" PostHistoryTypeId="2" PostId="4096" RevisionGUID="c9a9d50c-4c79-4f8d-b113-529ba575ca2e" CreationDate="2010-08-03T12:48:22.333" UserId="177" Text="I had a catered lunch the other day that had grilled fruit (apples, pineapples) it was great and I wanted to try it at home.  Are there any tips as far as preparation or what to glaze them with or basic techniques?" />
  <row Id="7680" PostHistoryTypeId="1" PostId="4096" RevisionGUID="c9a9d50c-4c79-4f8d-b113-529ba575ca2e" CreationDate="2010-08-03T12:48:22.333" UserId="177" Text="I would like to try grilling fruit - any suggestions?" />
  <row Id="7681" PostHistoryTypeId="3" PostId="4096" RevisionGUID="c9a9d50c-4c79-4f8d-b113-529ba575ca2e" CreationDate="2010-08-03T12:48:22.333" UserId="177" Text="&lt;fruit&gt;" />
  <row Id="7682" PostHistoryTypeId="2" PostId="4097" RevisionGUID="8a7d8cf0-74bb-4ffc-b340-af8c76607ff5" CreationDate="2010-08-03T12:51:54.777" UserId="220" Text="Milk curdles due to acidity, so if you can raise the pH of the soup by adding something basic, it would help, although it could affect flavor. &#xD;&#xA;&#xD;&#xA;The other thing to try is heating the milk to ~90 degrees C before adding it to the soup. This will cause the protein in the milk to change in a way that curdling won't result in as bad a final result--it may in fact appear that the milk hasn't curdled at all. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="7683" PostHistoryTypeId="5" PostId="4083" RevisionGUID="31931964-9cad-4773-9864-20f354fd1ac1" CreationDate="2010-08-03T13:04:02.360" UserId="16" Comment="added 353 characters in body" Text="Instead of a couple of recipes, I would suggest an entire book: &quot;[IBS Cookbook For Dummies][1]&quot;.&#xD;&#xA;&#xD;&#xA;The book provides recipes for various typologies of IBS, so you'll find for sure something good for you.&#xD;&#xA;&#xD;&#xA;By the way, many people affected by IBS should avoid peppermint as it contains an irritating substance (just like caffeine, cocoa, alcohol, capsaicin and so on) and the studies that show a positive effect of peppermint are still controversial.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/IBS-Cookbook-Dummies-Carolyn-Dean/dp/0470530723" />
  <row Id="7685" PostHistoryTypeId="2" PostId="4099" RevisionGUID="dc5fe97d-a4a2-4f64-bc90-572804b5c28f" CreationDate="2010-08-03T13:09:36.793" UserId="220" Text="Because these are extracts, it's impossible to know how strong each flavour should be, so it will end up coming down to personal preference. &#xD;&#xA;&#xD;&#xA;I would use fresh shaved ginger and extract it with alcohol (e.g. a clean tasting vodka) or hot water until you reach the desired strength of flavour. Do the same thing with lemon peel (but don't use the white underneath part of the peel). &#xD;&#xA;&#xD;&#xA;Capsicum is chili oil, so you will need to extract the oil in alcohol or another oil. I would take a bunch of habañero or other hot peppers, chop them and add them to alcohol, then wait  for the oil to infuse the alcohol. &#xD;&#xA;&#xD;&#xA;Tartaric acid could maybe be substituted with cream of tarter, which is derived from tartaric acid.  Probably the tartaric acid in this recipe is designed to lower the pH so that certain bacteria do not develop, thus it would make sense to substitute citric or other acids to get the same effect. &#xD;&#xA;&#xD;&#xA;For the &quot;solution of burnt sugar&quot; I would just caramelize some sugar and add water." />
  <row Id="7688" PostHistoryTypeId="2" PostId="4102" RevisionGUID="4dad398e-96ef-4096-9223-4d827a01d861" CreationDate="2010-08-03T13:20:24.503" UserId="220" Text="Sour cream is just cultured cream. You want to take fresh cream and then add the correct culture, then let it sit.&#xD;&#xA;&#xD;&#xA;One way is to add a small amount of cultured buttermilk (with live cultures) to the cream. Put the mixture in a clean container and leave it in a warm place. In a day or two the cultures will have turned the cream &quot;sour.&quot; and it's ready to use. At this point, you can use your fresh sour cream to start other sour creams as well. " />
  <row Id="7690" PostHistoryTypeId="2" PostId="4103" RevisionGUID="9067338e-579d-4363-9ec1-ae2e628f12bc" CreationDate="2010-08-03T13:23:52.640" UserId="1415" Text="you can also possibly experiment with creme fraiche, which won't curdle, but the flavor is different (nuttier, but not as sour as sour cream) than milk, but at least you won't have the curdling problem! :)" />
  <row Id="7691" PostHistoryTypeId="2" PostId="4104" RevisionGUID="497631c1-77d9-4cff-93a6-71b6f1f5286e" CreationDate="2010-08-03T13:59:27.560" UserId="218" Text="I love grilled pineapple myself...You can put it on skewers, and marinate it, or you can just throw slices straight on the grill. Any kind of sweet marinade will do fine. Brush it with butter and brown sugar, and throw it on a jerk chicken sammich in lieu of a tomato.&#xD;&#xA;&#xD;&#xA;Plantains are great grilled: don't let the banana appearance fool you, they're tough enough to grill, as long as you don't slice 'em too thin. Brush 'em with a little butter and maybe some sugar if you're doing them as a desert." />
  <row Id="7692" PostHistoryTypeId="2" PostId="4105" RevisionGUID="b71b97ac-a2c1-4303-a649-d5ba20d592ef" CreationDate="2010-08-03T14:19:31.290" UserId="1148" Text="I think you're looking for New York Italian pasta.  &#xD;&#xA;&#xD;&#xA;The major influence on New York pasta was the unavailability of good quality pastas for quite some time.&#xD;&#xA;&#xD;&#xA;The changed the ethos of the dishes from &quot;It's all about the pasta&quot; (the Italian way) to &quot;It's all about the sauce&quot; (the American way)&#xD;&#xA;&#xD;&#xA;So what happened was the sauces became very heavy meat sauces (almost a chile con carne but without beans)&#xD;&#xA;&#xD;&#xA;A typical recipe would be:&#xD;&#xA;&#xD;&#xA;    I Can Tomato sauce&#xD;&#xA;    1 Can Tomato Paste&#xD;&#xA;    Garlic&#xD;&#xA;    1 lb Ground beef/pork/sausage meat (or all three)&#xD;&#xA;    Mushrooms,&#xD;&#xA;    Green and red Peppers,&#xD;&#xA;    Onions,&#xD;&#xA;    Carrots (optional),&#xD;&#xA;&#xD;&#xA;and of course, the Ubiquitous &quot;Italian Seasoning&quot; which is a blend similar to Herbs Provencal, but much heavier on the oregano.&#xD;&#xA;&#xD;&#xA;Brown meat and drain,&#xD;&#xA;Chop and saute  veggies,&#xD;&#xA;Mix it all together, and simmer for an hour or more.&#xD;&#xA;&#xD;&#xA;You'll end up with a pretty thick sauce that can almost be eaten as a Sloppy Joe.&#xD;&#xA;&#xD;&#xA;Keep in mind, as with all Italian cooking, there is absolutely no such thing as an &quot;Authentic&quot; or Canonical recipe.  Each person has their own version, and there have been bloodbaths in the streets over who's mother makes the better dish.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7693" PostHistoryTypeId="2" PostId="4106" RevisionGUID="4d904f27-d058-4641-89aa-d0dbbc2f6c97" CreationDate="2010-08-03T14:22:27.303" UserId="1616" Text="I would like to make nougat in the simplest way possible. Meaning I don't need nuts or any funky flavours. Just simple nougat, using the least kitchen-tools and hard to get ingredients as possible.&#xD;&#xA;&#xD;&#xA;What would be your recipe?" />
  <row Id="7694" PostHistoryTypeId="1" PostId="4106" RevisionGUID="4d904f27-d058-4641-89aa-d0dbbc2f6c97" CreationDate="2010-08-03T14:22:27.303" UserId="1616" Text="What is the simplest possible way to make nougat?" />
  <row Id="7695" PostHistoryTypeId="3" PostId="4106" RevisionGUID="4d904f27-d058-4641-89aa-d0dbbc2f6c97" CreationDate="2010-08-03T14:22:27.303" UserId="1616" Text="&lt;recipe&gt;" />
  <row Id="7696" PostHistoryTypeId="2" PostId="4107" RevisionGUID="4b84785c-d1b2-4c37-acb8-0312542002b8" CreationDate="2010-08-03T14:26:06.857" UserId="126" Text="You can mix fats together that will harden and keep them. Once you have enough, mix them with some nuts and seeds and you have some home made fat balls for bird feeding. " />
  <row Id="7697" PostHistoryTypeId="2" PostId="4108" RevisionGUID="020ae464-bf6a-4ad9-b719-fa1982ce598e" CreationDate="2010-08-03T14:27:07.697" UserId="218" Text="&lt;a href=&quot;http://www.starbrickstoves.com/acatalog/Firebrick.html?gclid=CNCvt6LBnaMCFZRS2godPB9goA&quot;&gt;Fire bricks&lt;/a&gt; from your local home and garden store work great, last forever, and cost practically nothing. And they stack up pretty small when you're not using them.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7698" PostHistoryTypeId="2" PostId="4109" RevisionGUID="3f262682-660b-4019-bed6-e99d9cd07e0d" CreationDate="2010-08-03T14:29:16.727" UserId="87" Text=" - Usually I cut a peach in half, put a bit of salt and honey on the non skinned end, and grill it (cavity down) for a minute or two then rotate it to get good grill marks. I then add a scoop of ice cream in the cavity and sprinkle with cut fresh mint.&#xD;&#xA;&#xD;&#xA; - Another fruit I like grilled are apricots, although really put them on for 20 seconds or so.&#xD;&#xA;&#xD;&#xA;My rule of thumb is that, if it's a harder fruit then it can be grilled, and usually it can only be grilled on the non-skin side." />
  <row Id="7699" PostHistoryTypeId="2" PostId="4110" RevisionGUID="63f70dc2-a882-49cc-9eca-673065a593a5" CreationDate="2010-08-03T14:32:13.800" UserId="1236" Text="I'm a huge fan of grilled mango, and to be honest, I don't really do anything to it at all.  Slice it, skewer it, grill it.  The taste of a grilled mango slice is so much different than a fresh mango slice, even the picky eaters at my house liked the complexity of flavor when grilled (whether they like fresh mango or not).&#xD;&#xA;&#xD;&#xA;Mango can be tricky to cut, here's a video to get you started if you're not familiar:&#xD;&#xA;&#xD;&#xA;http://video.about.com/thaifood/Cutting-mangoes.htm&#xD;&#xA;&#xD;&#xA;I agree with satanicpuppy's pineapple recommendation, I've had them marinated and just plain.  The butter/brown sugar combination is awesome!" />
  <row Id="7700" PostHistoryTypeId="2" PostId="4111" RevisionGUID="dfd951ab-e2b5-4fbe-be71-9b97c9154401" CreationDate="2010-08-03T14:32:30.947" UserId="87" Text="You need two essential tools to building a successful nougat:&#xD;&#xA;&#xD;&#xA; 1. A couple of really good candy thermometers as a 1 degree difference dictates flop or success&#xD;&#xA; 2. Patience and continuous monitoring &#xD;&#xA;&#xD;&#xA;You also need experience. I think it took me a good 5 times of unsuccessful batches to a successful one&#xD;&#xA;&#xD;&#xA;Recipe wise, there is not much to do, as it involves a lot of technique and precision, have a look on your favorite cooking website and pick a Nougat recipe with high ratings." />
  <row Id="7701" PostHistoryTypeId="5" PostId="4106" RevisionGUID="20f65e1f-c462-4000-b6c5-015536af7358" CreationDate="2010-08-03T14:38:44.970" UserId="210" Comment="fixed grammar" Text="I would like to make nougat in the simplest way possible. Meaning I don't need nuts or any funky flavours. Just simple nougat, using the fewest kitchen-tools and hard to get ingredients as possible.&#xD;&#xA;&#xD;&#xA;What would be your recipe?" />
  <row Id="7702" PostHistoryTypeId="2" PostId="4112" RevisionGUID="a6c8d264-6301-40c8-8a7b-4bb8d9ba83a1" CreationDate="2010-08-03T14:38:59.307" UserId="1617" Text="Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?" />
  <row Id="7703" PostHistoryTypeId="1" PostId="4112" RevisionGUID="a6c8d264-6301-40c8-8a7b-4bb8d9ba83a1" CreationDate="2010-08-03T14:38:59.307" UserId="1617" Text="MacGyver cocktails?" />
  <row Id="7704" PostHistoryTypeId="3" PostId="4112" RevisionGUID="a6c8d264-6301-40c8-8a7b-4bb8d9ba83a1" CreationDate="2010-08-03T14:38:59.307" UserId="1617" Text="&lt;alcohol&gt;&lt;cocktail&gt;" />
  <row Id="7707" PostHistoryTypeId="2" PostId="4113" RevisionGUID="7c83a56b-4c78-4c93-887a-142053b5a481" CreationDate="2010-08-03T14:47:04.263" UserId="1148" Text="It's really not that hard.  The purpose of a shaker is to get the alcohol really cold quickly.&#xD;&#xA;&#xD;&#xA;I like martini's a lot, but find them a pain to mix.  My solution has been just to keep the Gin in the freezer.  Pour a dash of  vermouth in the glass, and top with ice cold gin, instant martini. &#xD;&#xA;&#xD;&#xA;Otherwise, I would just use a pint glass as a shaker.  Cover it with a clean piece of cardboard or a coaster and give it a shake.&#xD;&#xA;&#xD;&#xA;Most of the straining can be done with a fork on the edge of a glass." />
  <row Id="7708" PostHistoryTypeId="5" PostId="4110" RevisionGUID="d99e37a4-ae77-45b5-b8e3-ef7258ff6e18" CreationDate="2010-08-03T14:47:18.397" UserId="1236" Comment="added 1403 characters in body" Text="I'm a huge fan of grilled mango, and to be honest, I don't really do anything to it at all.  Slice it, skewer it, grill it.  The taste of a grilled mango slice is so much different than a fresh mango slice, even the picky eaters at my house liked the complexity of flavor when grilled (whether they like fresh mango or not).&#xD;&#xA;&#xD;&#xA;In my experience, mango can get too charred very fast, so keep an eye on it.  I've seen recipes that say to cut cross-hatch marks in them, but in my experience they get too soft too fast when doing this.  I generally grill 2-3 minutes per side, with a high flame beneath them.  If they're not slightly charred around the edges by this point, I'll give them another minute per side (I leave the skin on so I can use its char level as a gauge).&#xD;&#xA;&#xD;&#xA;Mango can be tricky to cut, here's a video to get you started if you're not familiar:&#xD;&#xA;&#xD;&#xA;http://video.about.com/thaifood/Cutting-mangoes.htm&#xD;&#xA;&#xD;&#xA;I agree with satanicpuppy's pineapple recommendation, I've had them marinated and just plain.  The butter/brown sugar combination is awesome!  You can also soak them in a good rum first (yum), but be forewarned, when they hit the grill you'll have quite the temporary light show, so place them using long tongs, NOT your hands.&#xD;&#xA;&#xD;&#xA;I remember once, I had grilled pears at someone's house.  From what I remember they were just sliced and grilled, no seasoning or marinade, but I wasn't there when they were prepared so I don't have any specific recommendation there other than to give it a shot - they were delicious!&#xD;&#xA;&#xD;&#xA;A few recipes suggest soaking the fruits in water or a lemon/water combination for 20 minutes before grilling.  The water is supposed to help the fruit stay juicy; the lemon helps it hold color.  I have tried the water technique, I didn't notice a huge difference other than I had to wait 20 more minutes to enjoy my fruit!  And since I generally grill fruit for myself, I don't really care if the color changes, but it's something to keep in mind if you're grilling for a party." />
  <row Id="7709" PostHistoryTypeId="5" PostId="58" RevisionGUID="fa3b39cf-46b2-43b4-a210-33783c93a257" CreationDate="2010-08-03T14:51:00.463" UserId="16" Comment="added 5 characters in body" Text="Just add half a teaspoon (or even less) of white sugar. Typical Italian tomato-sauce always requires a bit of sugar to cut acidity." />
  <row Id="7710" PostHistoryTypeId="2" PostId="4114" RevisionGUID="96d6972d-8f02-4f11-bd22-570fb88de4d9" CreationDate="2010-08-03T15:15:27.433" UserId="1236" Text="I've been able to shake and strain cocktails with two cups pretty easily.  Ideally one cup should be slightly smaller than the other, though this isn't absolutely necessary if you're careful.&#xD;&#xA;&#xD;&#xA;Put the open ends together and shake as necessary (if they're slightly different sizes as described, you can get a real nice seal and shake vigorously).  Now, place one cup on the counter, and the other on top of it upside down, ideally still &quot;inside&quot; the other one.  &#xD;&#xA;&#xD;&#xA;You want to tilt the top cup about 5-10 degrees to the side, which will &quot;break the seal&quot; between the two cups and leave a very small opening.  That's where you'll strain through.  Now all you have to do is tilt the entire contraption 90 degrees and pour!&#xD;&#xA;&#xD;&#xA;This is more easily explained with images...I will try to find or make one for you ASAP." />
  <row Id="7711" PostHistoryTypeId="4" PostId="4112" RevisionGUID="152f7875-11a2-4134-86e8-88e720ebe322" CreationDate="2010-08-03T15:15:45.110" UserId="1617" Comment="edited title" Text="Shaking cocktails without bar equipment" />
  <row Id="7712" PostHistoryTypeId="5" PostId="4042" RevisionGUID="bb55d3f3-243d-460e-8afa-cee9727312ca" CreationDate="2010-08-03T15:20:20.870" UserId="60" Comment="edited body" Text="* Slice off 1/2&quot; of the top of the onion (opposite the root)&#xD;&#xA;* Place onion root side up, and make slices all the way through, staying at least 1/2&quot; away from the root&#xD;&#xA;* Flip it over and spread apart the leaves&#xD;&#xA;&#xD;&#xA;This is best described with [images].&#xD;&#xA;&#xD;&#xA;Alternatively, if you're willing to drop a few hundred dollars, you can buy a bloomin' onion cutter. This is what restaurants use. There are cheaper alternatives, but I can't vouch for their quality or ease of use.&#xD;&#xA;&#xD;&#xA;[images]: http://www.foodnetwork.com/recipes-and-cooking/how-to-slice-a-bloominrsquo-onion/pictures/index.html" />
  <row Id="7713" PostHistoryTypeId="5" PostId="4114" RevisionGUID="96ea8964-1166-46ea-9cad-c5dd08b05db4" CreationDate="2010-08-03T15:22:40.413" UserId="1236" Comment="added 161 characters in body" Text="I've been able to shake and strain cocktails with two cups pretty easily.  Ideally one cup should be slightly smaller than the other, though this isn't absolutely necessary if you're careful.&#xD;&#xA;&#xD;&#xA;Put the open ends together and shake as necessary (if they're slightly different sizes as described, you can get a real nice seal and shake vigorously).  Now, place one cup on the counter, and the other on top of it upside down, ideally still &quot;inside&quot; the other one.  &#xD;&#xA;&#xD;&#xA;You want to tilt the top cup about 5-10 degrees to the side, which will &quot;break the seal&quot; between the two cups and leave a very small opening.  That's where you'll strain through.  Now all you have to do is tilt the entire contraption 90 degrees and pour!&#xD;&#xA;&#xD;&#xA;This is more easily explained with images...I will try to find or make one for you ASAP.&#xD;&#xA;&#xD;&#xA;edit: Couldn't find a good example, so [made one for you][1] with what I found around the office:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stephennmcdonald.com/temp/cup_shaker.jpg" />
  <row Id="7714" PostHistoryTypeId="2" PostId="4115" RevisionGUID="90f0f085-66b7-49aa-8a76-390133b5c982" CreationDate="2010-08-03T15:36:54.660" UserDisplayName="frankey" Text="Don't have an answer for zucchini.  Do for eggplant:&#xD;&#xA;&#xD;&#xA;Skin and slice the eggplant to the thickness you will be using, salt both sides of the slices and restack them (I make two stacks for each eggplant, effectively having 2 halves of each eggplant stacked, with the largest diameter down and the smallest on the top).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;When you have a stable stack, put some weight at the top of each stack, I typically use weight of at least two pounds or 1 Kg on each top of each stack of eggplant (large can of tomatoes).  Balancing the weight can be taken care of by putting the stacks of eggplant next to each other and stacking up other stuff around it the keep the weights in place (don't use a glass weight, despite my best efforts the weights sometimes fall as the eggplant shrinks).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I like to keep the weights on the eggplant until the height of each stack of eggplant slices has shrunk at least one third.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;After the eggplant has shrunk to the desired volume, rinse each slice well and dry, then finish dicing, cubing, slicing or what ever the final form of the eggplant needs to be and use it as you will.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Do not use &quot;a lot of salt&quot; rather, use only what you need, if you go overboard it will permeate the eggplant and your dish will come out too salty.  The experience gained in two tries should teach the correct amount of salt, lighter application is better than heavier.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Pre-treating eggplant this way gives it the texture of a very tender cut of thin meat, pleasing to the tongue and not at all mushy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Enjoy" />
  <row Id="7715" PostHistoryTypeId="2" PostId="4116" RevisionGUID="fc1f48aa-8051-479e-a4c5-ba93e3bf3032" CreationDate="2010-08-03T15:41:46.530" UserId="126" Text="I have never had this problem and I never salt either. This might also relate to the water quantity in the vegetable. Plants from some places oten have a much high water content than others. It might be worth trying out vegetables from different sources to see if you get any improvements. In my experience one of the benefits of organic vegetables is that they do have a signficantly higher dry matter content than most other vegetables so if you can source them and afford them you could try organic. " />
  <row Id="7716" PostHistoryTypeId="2" PostId="4117" RevisionGUID="ffa83003-77d8-4e04-817e-c7d4b8425a34" CreationDate="2010-08-03T15:47:25.110" UserId="87" Text="BBQ on high heat with no lubrication" />
  <row Id="7717" PostHistoryTypeId="2" PostId="4118" RevisionGUID="257105a9-f869-4e15-9806-0ab714e297f8" CreationDate="2010-08-03T16:12:55.710" UserId="60" Text="How archaic and fun!&#xD;&#xA;&#xD;&#xA;I whipped out some Google-fu and found the following for you:&#xD;&#xA;&#xD;&#xA;**Tincture of Capsicum**&#xD;&#xA;&#xD;&#xA;You can actually _buy_ this on Amazon: &lt;a href=&quot;http://www.amazon.com/gp/product/B0001TRZP8?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0001TRZP8&quot;&gt;Cayenne Capsicum Tincture 2 Ounces&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B0001TRZP8&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. It's available other places, but I saw prices as high as 2x this. (9 ml ~ 0.3 oz)&#xD;&#xA;&#xD;&#xA;**Essence of Ginger**&#xD;&#xA;&#xD;&#xA;This is from a late 19th century Jamaican cookbook (&lt;a href=&quot;http://www.amazon.com/gp/product/1897959427?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1897959427&quot;&gt;Classic Jamaican Cooking: Traditional Recipes and Herbal Remedies&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=1897959427&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;).&#xD;&#xA;&#xD;&#xA;* Three ounces of freshly grated ginger&#xD;&#xA;* Two ounces of thinly cut lemon-peel&#xD;&#xA;* Two pints of brandy or proof spirit (white rum)&#xD;&#xA;&#xD;&#xA;Just combine and let sit for 10 days, shaking well.&#xD;&#xA;&#xD;&#xA;**Essence of Lemon**&#xD;&#xA;&#xD;&#xA;This can also be purchased. You can likely find some lemon extract in your grocery store, if not here is some on Amazon: &lt;a href=&quot;http://www.amazon.com/gp/product/B001IZG78A?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001IZG78A&quot;&gt;Flavorganics Organic Lemon Extract, 2-Ounce Glass Bottles (Pack of 3)&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001IZG78A&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; - note that it's 3 bottles.&#xD;&#xA;&#xD;&#xA;**Solution of Burnt Sugar**&#xD;&#xA;&#xD;&#xA;This isn't just typical caramelized sugar, it's _burnt_ sugar. Sugar that has been heated to the dark caramel stage of 370 F to 400 F (188 C to 204 C). The sugar at this point has lost most of it's sweetness, smells burnt, and tastes kind of bitter. It's commonly called [caramel color] these days. This is what is gives Cola's their dark color. In the small amount of 25ml and in the presence of 2.5 lbs of sugar (wow!) you won't taste it.&#xD;&#xA;&#xD;&#xA;My amazon-fu fails here, but have found it available on this site: http://www.spiceplace.com/mccormick_caramel_color.php&#xD;&#xA;&#xD;&#xA;It might be simpler to buy this than attempt making your own. Caramel coloring can be a little hazardous to make, it's easy to go too far and burn your sugar, and dumping any quantity of water into 400 F sugar is a sketchy experience. Here is a how-to if you desire though:&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/how_5673239_make-caramel-food-coloring.html&#xD;&#xA;&#xD;&#xA;**Tartaric Acid**&#xD;&#xA;&#xD;&#xA;This too can be purchased - &lt;a href=&quot;http://www.amazon.com/gp/product/B001AQF2FQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001AQF2FQ&quot;&gt;Tartaric Acid 2 oz. (56 gr.)&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001AQF2FQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;&#xD;&#xA;Please note that tartaric acid is _not_ the same as cream of tartar. Cream of tartar is an acid-salt in which the tartaric acid is partially neutralized. This site [suggests you can use a 2:1 substitution ratio of cream of tartar to tartaric acid][2]. I'm not sure if this will make a difference in your drink because I've never used cream of tartar in such a way or quantity before.&#xD;&#xA;&#xD;&#xA;There is also the possibility that a recipe of this age simply used the term tartaric acid to refer to cream of tartar. Who knows?&#xD;&#xA;&#xD;&#xA;[caramel color]: http://en.wikipedia.org/wiki/Caramel_color&#xD;&#xA;[2]: http://www.ochef.com/1265.htm" />
  <row Id="7718" PostHistoryTypeId="2" PostId="4119" RevisionGUID="7cd05538-3c95-4423-82ff-af00c490d120" CreationDate="2010-08-03T16:34:38.600" UserId="403" Text="A &quot;compressed yeast cake&quot; is called for in each of my great-grandmother's bread recipes. What exactly is that, and can I use active dry yeast as a substitution for it? If so, how much active dry yeast should I substitute per compressed yeast cake?" />
  <row Id="7719" PostHistoryTypeId="1" PostId="4119" RevisionGUID="7cd05538-3c95-4423-82ff-af00c490d120" CreationDate="2010-08-03T16:34:38.600" UserId="403" Text="Can active dry yeast be substituted for a compressed yeast cake in baking?" />
  <row Id="7720" PostHistoryTypeId="3" PostId="4119" RevisionGUID="7cd05538-3c95-4423-82ff-af00c490d120" CreationDate="2010-08-03T16:34:38.600" UserId="403" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;yeast&gt;" />
  <row Id="7721" PostHistoryTypeId="6" PostId="519" RevisionGUID="fe5a96e6-bf40-48c7-bcb5-36b22e760754" CreationDate="2010-08-03T16:39:37.417" UserId="403" Comment="edited tags" Text="&lt;chinese-cuisine&gt;&lt;ribs&gt;" />
  <row Id="7722" PostHistoryTypeId="2" PostId="4120" RevisionGUID="1277048d-4d8f-44f8-939c-c6071b9235da" CreationDate="2010-08-03T16:40:52.610" UserId="1393" Text="You might also try using cream instead of milk; I'm not sure I remember the technical reasons but it is much less likely to curdle. You would want to use less of it than the milk, but it won't introduce the possibly unwanted sour flavor of creme fraiche." />
  <row Id="7723" PostHistoryTypeId="4" PostId="3907" RevisionGUID="e167accb-5fb4-4af6-9a96-813fe4d490a0" CreationDate="2010-08-03T16:42:10.753" UserId="403" Comment="edited title" Text="What are some culinary applications for rambutan?" />
  <row Id="7724" PostHistoryTypeId="2" PostId="4121" RevisionGUID="f5cd54e1-b9e1-4839-bb8d-ac019125fed5" CreationDate="2010-08-03T16:43:28.867" UserId="1393" Text="Yes, those cakes are typically 0.6 ounces, and when substituting you should use one packet of active dry yeast." />
  <row Id="7725" PostHistoryTypeId="5" PostId="4114" RevisionGUID="b3a12a44-7e3c-4837-8c40-66b3cfce9125" CreationDate="2010-08-03T16:43:47.963" UserId="86" Comment="inline image" Text="I've been able to shake and strain cocktails with two cups pretty easily.  Ideally one cup should be slightly smaller than the other, though this isn't absolutely necessary if you're careful.&#xD;&#xA;&#xD;&#xA;Put the open ends together and shake as necessary (if they're slightly different sizes as described, you can get a real nice seal and shake vigorously).  Now, place one cup on the counter, and the other on top of it upside down, ideally still &quot;inside&quot; the other one.  &#xD;&#xA;&#xD;&#xA;You want to tilt the top cup about 5-10 degrees to the side, which will &quot;break the seal&quot; between the two cups and leave a very small opening.  That's where you'll strain through.  Now all you have to do is tilt the entire contraption 90 degrees and pour!&#xD;&#xA;&#xD;&#xA;This is more easily explained with images...I will try to find or make one for you ASAP.&#xD;&#xA;&#xD;&#xA;edit: Couldn't find a good example, so [made one for you][1] with what I found around the office:&#xD;&#xA;&#xD;&#xA;![Two coffee cups of different sizes, one inside the other][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stephennmcdonald.com/temp/cup_shaker.jpg&#xD;&#xA;  [2]: http://stephennmcdonald.com/temp/cup_shaker.jpg" />
  <row Id="7726" PostHistoryTypeId="2" PostId="4122" RevisionGUID="a05460af-8ec1-4c3c-8e39-cf28fe40babb" CreationDate="2010-08-03T16:49:30.210" UserId="1465" Text="My secret weapon is onion, caramelize the onions first.  This creates a natural sweetness.  Always use ripe tomatoes, if you can not then use canned.  The canned are made from ripe tomatoes and tend to be a very good substitute.&#xD;&#xA;Also, the celery and carrot suggestions are very much a good addition - you are making a classic tomato sauce when you include the celery and carrots, 1 part each celery and carrot to 2 parts onion.  Add the onions first to get the caramelization.&#xD;&#xA;I don't get to fancy with herbs, usually one good fresh herb does it for me, basil or sage are two favorites of mine.&#xD;&#xA;There is a suggestion to add cream, why not use the Parmesan end you may have in your fridge, it is dairy and allowed to slowly simmer in the sauce will lend a very nice flavor note.&#xD;&#xA;Acidic sauces are usually reserved for nights when I make a Putenesca sauce - it goes with the capers and calamata olives I add to it. &#xD;&#xA;Don't forget to season with salt and pepper." />
  <row Id="7727" PostHistoryTypeId="2" PostId="4123" RevisionGUID="83a1e435-9ced-484c-8aed-28d2b129ad85" CreationDate="2010-08-03T16:56:53.533" UserId="649" Text="The history of [american spaghetti and meat sauce][1]. It's popularity in America can be traced back to a cookbook published in 1920 by an association of pasta manufacturers.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=iDm3gtKLaVw" />
  <row Id="7728" PostHistoryTypeId="2" PostId="4124" RevisionGUID="a1ddb470-e480-4678-86db-ffc4a59a15f0" CreationDate="2010-08-03T17:03:19.370" UserId="1465" Text="I understand the theory and practice discussed, I boil with plenty of water and then use some of the pasta water to help in thickening the sauce going with the pasta.  This is traditional Italian method taught by my Mother in Law from Sicily. I have noticed my sauce does thicken more and it clings to the pasta better when I do this.  This also works when I make a cheese sauce for pasta.  Let me know what you try." />
  <row Id="7729" PostHistoryTypeId="2" PostId="4125" RevisionGUID="6eee7839-fe59-47f0-b38e-d26d6fcf9846" CreationDate="2010-08-03T17:05:53.847" UserId="1163" Text="Note that storing a pizza stone in your oven permanently will rack up your energy bill. As [Satanicpuppy][1] says, it's a heat sink that you need to heat up every time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4012/storing-pizza-stone-in-oven/4017#4017" />
  <row Id="7730" PostHistoryTypeId="5" PostId="4050" RevisionGUID="0b034857-41e0-4067-a8d9-01922273de23" CreationDate="2010-08-03T17:10:36.717" UserId="285" Comment="added 734 characters in body" Text="I am making a dish that involves roasted vegetables and couscous. I have often found, though, that the zucchini and eggplant are unpalatably watery after roasting them. I have read that if you salt and/or press zucchini and eggplant, you can reduce the amount of water left in them and give them a better texture when cooked. What is the best procedure to rid the zucchini and eggplant of their water before roasting them?&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;I sliced the zucchini and eggplant and placed them on a baking sheet, filling one layer of a large sheet. I salted them with about 1/4 cup kosher salt. Then I placed a cutting board that just fit inside the edges over the sheet and put my stand mixer on top. I let it sit for 20 minutes, then wiped off all the salt and water that had drained out. This resulted in a much better product.&#xD;&#xA;&#xD;&#xA;However, I don't really know if I used a good amount of salt (too much? too little?) and if I left them to drain for a good length of time (too long? too short?) to get the best results. It worked pretty well—not too salty, veggie texture nice and chewy—but could I get even better results by using a more precise procedure?" />
  <row Id="7731" PostHistoryTypeId="2" PostId="4126" RevisionGUID="6864d746-504d-4eb7-8882-5abb8359c731" CreationDate="2010-08-03T17:36:26.420" UserId="426" Text="Since you note that the inside was nice and juicy, I doubt that salting 30 minutes in advance was the culprit.  Either sear at a slightly lower temp or do it for less time.  I just got a new grill and the &quot;high&quot; setting was much hotter than I expected and my first steaks seared much quicker than I expected.  &#xD;&#xA;&#xD;&#xA;A note on the salting in advance:  Cook's Illustrated highly recommends the practice of liberally salting and then allowing to sit for an extended time. Provided that the meat sits long enough it actually acts like a &quot;dry brine&quot;.  The salt initially draws out moisture but due to the high concentration of salt on the exterior of the meat, the salt is drawn into the tissue through osmosis (same as brining) and the juice re-enters the tissue at which point it retains the juiciness from the moisture retention capabilities of the salt.&#xD;&#xA;&#xD;&#xA;You might try salting the meat immediately upon removing from the refrigerator to provide additional time for the &quot;brine&quot; that forms to be reabsorbed by the meat." />
  <row Id="7732" PostHistoryTypeId="2" PostId="4127" RevisionGUID="c7de3934-56e7-4319-9ae8-0c2042021edf" CreationDate="2010-08-03T17:42:36.213" UserId="87" Text="What are some of the recipes you use? &#xD;&#xA;&#xD;&#xA;I know in some cases you can use vegetable oil instead of eggs in making brownies.&#xD;&#xA;&#xD;&#xA;The issue with vegan-baking is that it takes a while to get the measurements right, and as hard as you'll try it won't taste the same as the dairy counterparts; however you hope to get something close, tasty, and pleasant to look at" />
  <row Id="7733" PostHistoryTypeId="5" PostId="4119" RevisionGUID="0c4b8a0d-c4cf-436e-9a99-8a86ab9ab1f2" CreationDate="2010-08-03T17:49:07.077" UserId="403" Comment="deleted 25 characters in body" Text="A &quot;compressed yeast cake&quot; is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much active dry yeast should I substitute per compressed yeast cake?" />
  <row Id="7734" PostHistoryTypeId="2" PostId="4128" RevisionGUID="d94ede5c-ebc2-4ef4-a0cb-2f0faa1af9d8" CreationDate="2010-08-03T17:59:26.440" UserId="79" Text="Further to grilled pineapple.&#xD;&#xA;&#xD;&#xA;I like to quarter it and then marinate it in a bit of rum (1 oz), a bit of lime juice (1-2 tbsp) and then generously sprinkle some brown sugar over it.&#xD;&#xA;&#xD;&#xA;Garnish with mint." />
  <row Id="7735" PostHistoryTypeId="2" PostId="4129" RevisionGUID="021c4bbd-d8c2-4b80-b919-51ccefd64ed5" CreationDate="2010-08-03T18:12:51.917" UserId="1148" Text="Cognac --&gt; Brandy&#xD;&#xA;Sherry and Port, I generally find a decent inexpensive one - Emu Sherry, Kopke port.&#xD;&#xA;&#xD;&#xA;As far as vodka goes, I don't bother.  Vodka is typically added to batters so that the alcohol evaporating drinks some of the oil out of the batter.&#xD;&#xA;&#xD;&#xA;A much better option is to use 150 proof Alcool or Grain Spirits.  It's cheap, and works better. (Usually sold as a home-made liqueur base)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7736" PostHistoryTypeId="5" PostId="4113" RevisionGUID="533a8c87-080a-4c73-9d5f-4e23c6ecb6c8" CreationDate="2010-08-03T18:38:26.450" UserId="220" Comment="deleted 1 characters in body" Text="It's really not that hard.  The purpose of a shaker is to get the alcohol really cold quickly.&#xD;&#xA;&#xD;&#xA;I like martinis a lot, but find them a pain to mix.  My solution has been just to keep the Gin in the freezer.  Pour a dash of  vermouth in the glass, and top with ice cold gin, instant martini. &#xD;&#xA;&#xD;&#xA;Otherwise, I would just use a pint glass as a shaker.  Cover it with a clean piece of cardboard or a coaster and give it a shake.&#xD;&#xA;&#xD;&#xA;Most of the straining can be done with a fork on the edge of a glass." />
  <row Id="7737" PostHistoryTypeId="2" PostId="4130" RevisionGUID="97d31736-8085-40d6-9c37-af3babac30ba" CreationDate="2010-08-03T18:38:52.380" UserId="87" Text="... without using a toothpick?" />
  <row Id="7738" PostHistoryTypeId="1" PostId="4130" RevisionGUID="97d31736-8085-40d6-9c37-af3babac30ba" CreationDate="2010-08-03T18:38:52.380" UserId="87" Text="What are some of the alternative methods for checking for cake doneness ..." />
  <row Id="7739" PostHistoryTypeId="3" PostId="4130" RevisionGUID="97d31736-8085-40d6-9c37-af3babac30ba" CreationDate="2010-08-03T18:38:52.380" UserId="87" Text="&lt;technique&gt;&lt;baking&gt;&lt;dessert&gt;" />
  <row Id="7740" PostHistoryTypeId="5" PostId="58" RevisionGUID="c93bb50c-9770-486c-aea4-dcd7b0a9b639" CreationDate="2010-08-03T19:12:36.633" UserId="16" Comment="added 15 characters in body" Text="Just add half a teaspoon (or even less) of white sugar. Typical Italian tomato-sauce always requires a bit of sugar (and not just to cut acidity)." />
  <row Id="7741" PostHistoryTypeId="2" PostId="4131" RevisionGUID="afff4260-2cb7-4d77-91af-61adfa4700f7" CreationDate="2010-08-03T19:22:18.880" UserId="215" Text="I always wiggle the cake a bit to see if the top moves.  If it is undone the top with wiggle like it's wet.  If done, it should be firm.  If you know your oven well, the timing should be a good estimate too, and then use the wiggle method." />
  <row Id="7742" PostHistoryTypeId="2" PostId="4132" RevisionGUID="b4c69c95-b0e1-4b2a-8ba8-20e964ba6a9f" CreationDate="2010-08-03T19:49:12.207" UserId="1443" Text="Try adding the milk separately to only a single cup of broth.  Stir thoroughly.  Then slowly add this to the pot.  It will allow the milk to come up to temperature gradually in a less acidic environment.  Also, higher fat milk will be less likely to curdle, in case when you said milk you meant something other than *milk*." />
  <row Id="7743" PostHistoryTypeId="6" PostId="4096" RevisionGUID="9aefe5ed-5e73-4527-b950-b8ea3cf87f2d" CreationDate="2010-08-03T19:55:13.430" UserId="67" Comment="edited tags" Text="&lt;grilling&gt;&lt;fruit&gt;" />
  <row Id="7744" PostHistoryTypeId="2" PostId="4133" RevisionGUID="21d38d84-61ad-4381-9f92-173a00cadc81" CreationDate="2010-08-03T20:38:37.673" UserId="51" Text="a great way to find out what a tool is/looks like is to search for it on Amazon.com or other shopping site." />
  <row Id="7745" PostHistoryTypeId="16" PostId="4133" RevisionGUID="21d38d84-61ad-4381-9f92-173a00cadc81" CreationDate="2010-08-03T20:38:37.673" UserId="-1" />
  <row Id="7746" PostHistoryTypeId="2" PostId="4134" RevisionGUID="ad202cea-f114-4356-9289-c0b842b94585" CreationDate="2010-08-03T20:39:33.943" UserId="1393" Text="If the reason you don't want to use a toothpick is that it leaves a big hole, you can buy a cheap little item called a cake tester that is just a thin piece of wire with a little handle. It leaves such a small hole that as to be unnoticeable. As a bonus, it is quite useful for checking the doneness of vegetables. This is the [one I use][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/bZx5sq" />
  <row Id="7747" PostHistoryTypeId="2" PostId="4135" RevisionGUID="3fd4fd65-3eb2-49a4-9942-31be072c3105" CreationDate="2010-08-03T20:50:30.567" UserId="1393" Text="I can also recommend grilling pineapple and then adding it to a salsa with onions, lime juice, cilantro, jalapeno. Good stuff." />
  <row Id="7748" PostHistoryTypeId="2" PostId="4136" RevisionGUID="6bd6eb42-b5a1-4fbb-b2ce-35e16306a957" CreationDate="2010-08-03T20:50:34.873" UserId="51" Text="I use crockpot liners (plastic bags designed for long/high heat exposure) to make clean up easier.  It also make storage of leftovers easier too, as I can just lift out the plastic bag and put it in a bowl.  I buy mine in bulk from a wholesaler but you can get them at most grocery stores or online.&#xD;&#xA;http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=3200" />
  <row Id="7749" PostHistoryTypeId="2" PostId="4137" RevisionGUID="291875cb-d2de-4b6d-b64a-d041e7be3f15" CreationDate="2010-08-03T20:56:04.177" UserId="16" Text="I've read several question about *slow cooking*, but I don't know what is it and what it's good for. Can someone explain it? Thank you!" />
  <row Id="7750" PostHistoryTypeId="1" PostId="4137" RevisionGUID="291875cb-d2de-4b6d-b64a-d041e7be3f15" CreationDate="2010-08-03T20:56:04.177" UserId="16" Text="What is slow cooking and what it is good for?" />
  <row Id="7751" PostHistoryTypeId="3" PostId="4137" RevisionGUID="291875cb-d2de-4b6d-b64a-d041e7be3f15" CreationDate="2010-08-03T20:56:04.177" UserId="16" Text="&lt;slow-cooking&gt;" />
  <row Id="7752" PostHistoryTypeId="5" PostId="4090" RevisionGUID="8250443f-c2a5-4c2f-906a-aa58a14d775c" CreationDate="2010-08-03T21:01:01.873" UserId="16" Comment="removed articles and some amendments; added 48 characters in body" Text="Here's a decent list to get thing started, taken from [this info page](http://italian.about.com/library/fare/blfare286.htm).&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;ENGLISH                ITALIAN&#xD;&#xA;bag sealer             sigilla sacchetti&#xD;&#xA;basket                 cesto&#xD;&#xA;blender                frullatore&#xD;&#xA;broiler                bistecchiera&#xD;&#xA;cake pan               teglia per torte&#xD;&#xA;casserole dish         tegame per arrosti&#xD;&#xA;cheese dish            portaformaggio&#xD;&#xA;corkscrew              cavatappi&#xD;&#xA;frying pan             padella per frittura&#xD;&#xA;kettle                 bollitore&#xD;&#xA;lemon squeezer         spremiagrumi&#xD;&#xA;lid                    coperchio&#xD;&#xA;meat chopper           tritacarne&#xD;&#xA;microwave              forno a microonde&#xD;&#xA;milk pot               brocca del latte&#xD;&#xA;mixer                  frullatore, mixer, robot da cucina&#xD;&#xA;mixing spoon           cucchiaio di legno&#xD;&#xA;pot                    pentola&#xD;&#xA;potato chipper         tagliapatate&#xD;&#xA;pressure cooker        pentola a pressione&#xD;&#xA;rotisserie             forno a grill&#xD;&#xA;saucepan               casseruola&#xD;&#xA;set of bowls           ciotoloni&#xD;&#xA;slicer                 affettatrice&#xD;&#xA;spit                   spiedo&#xD;&#xA;spring form            teglia con gancio a molla&#xD;&#xA;toaster                tostapane&#xD;&#xA;whisk                  frusta da cucina&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;Feel free to amend or correct!" />
  <row Id="7753" PostHistoryTypeId="2" PostId="4138" RevisionGUID="72dca1eb-2251-455d-8776-2c6f5fa51ed4" CreationDate="2010-08-03T21:11:48.530" UserId="27" Text="Slow cooking is done in a slow cooker or crock-pot. A description is found on [Wikipedia here][1].&#xD;&#xA;&#xD;&#xA;Basically it allows you to throw food in it and leave it to cook. It takes much longer to cook then on the stove or in the oven but you can leave it and forget about it while it is cooking. Most cookers allow you to set them to high or low and set a timer. If the timer runs out and you aren't there the automatic ones set it to warm so your food stays hot for when you get home. I don't recommend leaving it if you are cooking meat though.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Slow_cooker" />
  <row Id="7754" PostHistoryTypeId="2" PostId="4139" RevisionGUID="5fd10f1a-f1d7-4a71-96d2-208d3c1672f3" CreationDate="2010-08-03T21:13:59.167" UserId="1229" Text="Lorenzo, I've posted a question about slow cooking.  When I use that term, I mean cooking in a particular cooker that has a ceramic bowl(s) with a lid and that can be left plugged into the electricity for long periods of time without worries.&#xD;&#xA;&#xD;&#xA;The base of the slow cooker has a heating element that cooks the food in the ceramic bowls (crocks).  It is very useful for people who work all day and want dinner done when they get home.  This is because all the ingredients are added at once, the slow cooker is plugged in, and it cooks slowly throughout the day.&#xD;&#xA;&#xD;&#xA;I even use mine when I'm home but don't want to bother watching my food cooking.  I spend 4 months of the year in Lombardia but I don't remember seeing slow cookers there...but surely they are there.&#xD;&#xA;&#xD;&#xA;Slow cooking is especially good for tough cuts of meat as they cook slowly and get very tender!&#xD;&#xA;&#xD;&#xA;The one I have has 3 crocks...2 quarts, 4 quarts, and 6 quarts.  One US liquid quart=.0946 liters." />
  <row Id="7755" PostHistoryTypeId="5" PostId="4139" RevisionGUID="faffe866-1128-497c-88ae-3821c60b9f32" CreationDate="2010-08-03T21:17:05.140" UserId="60" Comment="added 1 characters in body" Text="Lorenzo, I've posted a question about slow cooking.  When I use that term, I mean cooking in a particular cooker that has a ceramic bowl(s) with a lid and that can be left plugged into the electricity for long periods of time without worries.&#xD;&#xA;&#xD;&#xA;The base of the slow cooker has a heating element that cooks the food in the ceramic bowls (crocks).  It is very useful for people who work all day and want dinner done when they get home.  This is because all the ingredients are added at once, the slow cooker is plugged in, and it cooks slowly throughout the day.&#xD;&#xA;&#xD;&#xA;I even use mine when I'm home but don't want to bother watching my food cooking.  I spend 4 months of the year in Lombardia but I don't remember seeing slow cookers there...but surely they are there.&#xD;&#xA;&#xD;&#xA;Slow cooking is especially good for tough cuts of meat as they cook slowly and get very tender!&#xD;&#xA;&#xD;&#xA;The one I have has 3 crocks...2 quarts, 4 quarts, and 6 quarts.  One US liquid quart = 0.95 liters." />
  <row Id="7756" PostHistoryTypeId="2" PostId="4140" RevisionGUID="93654d1e-f8b0-4c8c-8f30-1816b76859b0" CreationDate="2010-08-03T21:18:18.543" UserId="1393" Text="The purpose of using a 6&quot; serrated knife on tomatoes isn't because of their tenderness; actually the opposite. It is because the skins are extremely tough, to the point where if you go through a flat of roma's them with a chef's knife, it will have been significantly dulled. (I used to go through several flats a day at a restaurant, and was amazed to see this). &#xD;&#xA;&#xD;&#xA;In a sense it is because of the tenderness though, because the amount of force you have to use to break the tough skin with anything less than a razor-sharp chef's knife will cause some squashing of the interior flesh." />
  <row Id="7757" PostHistoryTypeId="5" PostId="3827" RevisionGUID="071bf32e-9b6c-445b-a8ff-1921a45e2e6e" CreationDate="2010-08-03T21:18:45.017" UserId="211" Comment="added 65 characters in body; edited title" Text="Does it make a difference if it's raw ground pork or raw ground veal?  There is no sell-by date since I got it at the butcher." />
  <row Id="7758" PostHistoryTypeId="4" PostId="3827" RevisionGUID="071bf32e-9b6c-445b-a8ff-1921a45e2e6e" CreationDate="2010-08-03T21:18:45.017" UserId="211" Comment="added 65 characters in body; edited title" Text="How long does raw ground meat last in the fridge?" />
  <row Id="7759" PostHistoryTypeId="2" PostId="4141" RevisionGUID="eea741b6-600d-4f2c-8ba8-d2e47943f071" CreationDate="2010-08-03T21:20:16.187" UserId="1393" Text="The Chefs Choice 130, which I absolutely love, can hone serrated knives on the third (polishing) stone only. This is enough to improve the cutting significantly, without having to take it out for a professional sharpening." />
  <row Id="7760" PostHistoryTypeId="2" PostId="4142" RevisionGUID="709e6dca-c579-4193-93eb-1961f1df1239" CreationDate="2010-08-03T21:24:39.383" UserId="60" Text="You can also slow cook using a [dutch oven][1]. These are versatile enough to be used in the stove, but for a truly _slow_ cook, you should bury it in the ground.&#xD;&#xA;&#xD;&#xA;All you do is dig a hole wider and deeper than your oven, line the bottom with stones, and make a charcoal fire in it. Once your coals burn down put your oven on top (set some coals aside), put the remaining coals on top, and cover it in a few inches of dirt. About 6-8 hours later your food will be done. I've had some _amazing_ pulled pork this way. :)&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Dutch_oven" />
  <row Id="7761" PostHistoryTypeId="2" PostId="4143" RevisionGUID="87921d30-0ce8-41a8-92c6-6b3ccf8c8430" CreationDate="2010-08-03T21:34:05.540" UserId="1549" Text="I just made [Hervé This's chocolate Chantilly][1] and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what you might expect: watered down chocolate.&#xD;&#xA;&#xD;&#xA;Does anyone know what, if anything, might have gone wrong? I'm using Weiss chocolate with 57% cocoa solids. I was expecting it to taste something like chocolate mousse. Do I need to alter my expectations?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes" />
  <row Id="7762" PostHistoryTypeId="1" PostId="4143" RevisionGUID="87921d30-0ce8-41a8-92c6-6b3ccf8c8430" CreationDate="2010-08-03T21:34:05.540" UserId="1549" Text="Hervé This's chocolate Chantilly" />
  <row Id="7763" PostHistoryTypeId="3" PostId="4143" RevisionGUID="87921d30-0ce8-41a8-92c6-6b3ccf8c8430" CreationDate="2010-08-03T21:34:05.540" UserId="1549" Text="&lt;recipe-problems&gt;" />
  <row Id="7764" PostHistoryTypeId="2" PostId="4144" RevisionGUID="e7571388-4f8a-4684-82f5-7b74bf1ccb9e" CreationDate="2010-08-03T21:36:56.100" UserId="1443" Text="Generally, slow-cooking means any food preparation method which relies on using low-heat for a long amount of time. Barbecues, smokers, luau pits, and low-heat ovens could all qualify.  The benefit of slow-cooking, generally, is that food becomes incredibly tender, as all of its connective tissues break down.  Also, flavor can infuse over time and provide deeper results than with virtually any other method.  Lastly, long-cooking times create a celebratory atmosphere where food is the focal point of a social gathering.&#xD;&#xA;&#xD;&#xA;Specifically, slow-cooking refers to the 'slow-cooker' a counter-top set-up which has a large, electronically heated ceramic bowl and a glass lid.  It usually has only a few settings, such as 'low', 'medium', and 'high'.  The benefit of slow-cooking in a slow-cooker is mainly convenience.  These units are safe enough to turn on before work and return to before dinner, with fully-cooked, piping hot food ready to go.  The slow-cooker is geared towards 'one-pot' recipes, which means they require minimal food preparation.  You simply cut up the ingredients in fairly large chunks, add seasoning, and liquid, and that's it. They are a favorite of working parents, but increasingly, also a device for more advanced experimentation." />
  <row Id="7765" PostHistoryTypeId="2" PostId="4145" RevisionGUID="5a90d53b-4935-41d3-be7b-ac66e77820e6" CreationDate="2010-08-03T21:46:20.647" UserId="1571" Text="Use a digital thermometer.&#xD;&#xA;&#xD;&#xA;Finding correct core temperatures is a bit tricky though.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7766" PostHistoryTypeId="6" PostId="4143" RevisionGUID="356c0685-4b71-479a-8460-a7a4536f36dd" CreationDate="2010-08-03T21:46:21.897" UserId="60" Comment="edited tags" Text="&lt;dessert&gt;&lt;chocolate&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="7767" PostHistoryTypeId="2" PostId="4146" RevisionGUID="37ca6e0f-1b48-433e-a2a8-507df6ed7c7b" CreationDate="2010-08-03T21:52:36.633" UserId="1443" Text="*Excerpt:*&#xD;&#xA;&#xD;&#xA;&quot;Break up the chocolate and put it into a pan with the water over medium... Stir the chocolate in the pan until completely melted. Have ready two bowls... Into the bigger bowl, put some ice and a little water, and place in it the smaller bowl. Pour the melted chocolate into the smaller bowl and whisk over ice - the mixture will gradually thicken...&quot;&#xD;&#xA;&#xD;&#xA;*Possible Problems:*&#xD;&#xA;&#xD;&#xA;  - you didn't use good enough chocolate&#xD;&#xA;  - you used too much water&#xD;&#xA;  - you didn't whisk it long enough&#xD;&#xA;&#xD;&#xA;This is an experimental recipe, so try again.  Experiment.  &#xD;&#xA;" />
  <row Id="7768" PostHistoryTypeId="2" PostId="4147" RevisionGUID="07d4c75b-4511-436e-9e34-9b38f4f350e2" CreationDate="2010-08-03T21:53:16.977" UserId="218" Text="I'm a &lt;a href=&quot;http://www.reluctantgourmet.com/braising.htm&quot;&gt;braising&lt;/a&gt; fanatic, and I can't stand those stupid counter top crock pot *things*. Small, erratic, unnecessary. Better to leave something cooking on your **COUNTER** than in your stove? I don't think twice about leaving a dutch oven in the stove overnight, at a low temperature. The stove is designed to contain high heat in the exact way that my counter top is not.&#xD;&#xA;&#xD;&#xA;A good dutch oven is a must, if you don't have a convenient cooking pit, and learning to turn huge roasts that most people have only had has dry, hard to slice cinders, into melt-in-your-mouth delicious meat so moist and tender you can carve it with a spoon...It's a skill worth acquiring. " />
  <row Id="7769" PostHistoryTypeId="2" PostId="4148" RevisionGUID="47e7f0fd-d69a-45e0-b03d-a354d452837d" CreationDate="2010-08-03T21:58:05.880" UserId="1624" Text="A comment on the dropping of egg.  Beat the egg in a small bowl.  Stir the hot soup in a circular motion to get the soup in the outer portion of the pot moving quickly and steadily.  Continue stirring while pouring a small stream of egg into the pot near the edge where the broth is moving most quickly.  This the technique for chinese soups with egg, like hot and sour and will guarantee no large clumps of egg." />
  <row Id="7770" PostHistoryTypeId="2" PostId="4149" RevisionGUID="061e134f-d764-41dd-bdec-7f83efb4ed87" CreationDate="2010-08-03T22:02:05.737" UserId="60" Text="This dish should taste like the chocolate you use and have the texture of a mousse. I'm not familiar with Weiss chocolate, but I don't think 57% is adequate. I would suggest at least 70%. &#xD;&#xA;&#xD;&#xA;Perhaps you should try a different brand? Again, I'm not familiar with Weiss, but is it any good? Do you like the taste of the chocolate alone? You should. If you try a different brand, I'd suggest [Valrhona].&#xD;&#xA;&#xD;&#xA;[Valrhona]: http://www.valrhona.com/" />
  <row Id="7771" PostHistoryTypeId="2" PostId="4150" RevisionGUID="afc6036b-4e05-45b3-b4b9-7e18b1df14aa" CreationDate="2010-08-03T22:04:40.227" UserId="1624" Text="In my experience, serrated knives are sculpted from one side of the bevel only.  The other is flat.  I just hone mine on a fine oil-stone, using a stream of water at the sink faucet for lubrication.  My stone's mounted on a wooden paddle so it's easy to use for sharpening kitchen knives.  Yes, I'm probably just sharpening the tips of the serrated edge, not the gullets, but that's the part of the knife that does most of the work and needs it most.  You just need a bit of practice with a honing stone to be quick and effective in restoring your knife edges to keenness." />
  <row Id="7772" PostHistoryTypeId="5" PostId="4146" RevisionGUID="da56fbe9-ca01-46ab-b51e-338b6f46b112" CreationDate="2010-08-03T22:08:41.487" UserId="1443" Comment="added 97 characters in body" Text="*Excerpt:*&#xD;&#xA;&#xD;&#xA;&quot;Break up the chocolate and put it into a pan with the water over medium... Stir the chocolate in the pan until completely melted. Have ready two bowls... Into the bigger bowl, put some ice and a little water, and place in it the smaller bowl. Pour the melted chocolate into the smaller bowl and whisk over ice - the mixture will gradually thicken...&quot;&#xD;&#xA;&#xD;&#xA;*Possible Problems:*&#xD;&#xA;&#xD;&#xA;  - you didn't use good enough chocolate (I'm not familiar with Weiss)&#xD;&#xA;  - you need to use a chocolate with higher or lower cocoa solids&#xD;&#xA;  - you used too much water&#xD;&#xA;  - you didn't whisk it long enough&#xD;&#xA;&#xD;&#xA;This is an experimental recipe, so try again.  Experiment.  &#xD;&#xA;" />
  <row Id="7773" PostHistoryTypeId="6" PostId="4137" RevisionGUID="d3373058-31b8-46d2-93af-bb1625a496da" CreationDate="2010-08-03T22:17:32.317" UserId="1443" Comment="edited tags" Text="&lt;slow-cooking&gt;&lt;language&gt;" />
  <row Id="7774" PostHistoryTypeId="6" PostId="3035" RevisionGUID="c0c24e9f-3312-4795-b405-0cfb6853202e" CreationDate="2010-08-03T22:19:06.870" UserId="60" Comment="edited tags" Text="&lt;eggs&gt;&lt;dessert&gt;&lt;chocolate&gt;&lt;mousse&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="7775" PostHistoryTypeId="2" PostId="4151" RevisionGUID="77db2f7f-384e-484d-ab62-971ec578786d" CreationDate="2010-08-03T22:36:42.017" UserId="1443" Text="Touch the center with the your finger.  Texture will tell.  It should have some spring back and not be gooey or too jiggly.  If the center is cooked, so is the rest.&#xD;&#xA;&#xD;&#xA;As for overcooking, I use the edges as a guide.  If they're starting to brown, (either the over temp is just too high), or the center is probably done too.&#xD;&#xA;&#xD;&#xA;Finally, smell.  Fresh cake will have a sweetness.  Underdone will still be a bit 'doughy'.  Overcooked will start to have bready/crusy/burnt overtones." />
  <row Id="7776" PostHistoryTypeId="2" PostId="4152" RevisionGUID="e5f2e677-414e-4520-91b4-dc6b19ad2922" CreationDate="2010-08-03T22:37:06.710" UserId="649" Text="The way I've heard the term &quot;slow-cooking&quot; used, it generally implies several things.&#xD;&#xA;&#xD;&#xA; - Cook times over 3 hours.  &#xD;&#xA; - Stable, relatively low temperatures.  &#xD;&#xA; - Some sort of wrapping or lid to trap the moisture inside.&#xD;&#xA; - A large amount of flavor exchange between ingredients.&#xD;&#xA;&#xD;&#xA;The cooking vessel can be ceramic, cast iron pot, heated rock, regular oven, etc. The most important thing is that something is actively or passively regulating a constant, low cooking level.&#xD;&#xA;&#xD;&#xA;However, when someone says &quot;slow-cooker&quot; in america, they are almost always referring to an electric crock pot, with a main earthenware vessel, glass lid, and basic temperature controls.&#xD;&#xA;&#xD;&#xA;Although hot smoking can technically be a method for cooking food slowly in even heat, I haven't heard it referred to as &quot;slow-cooking&quot; because it's lacks the moisture trapping aspect." />
  <row Id="7777" PostHistoryTypeId="5" PostId="1863" RevisionGUID="c72b0f30-0cff-4a28-b2fb-e5cd6f4f41a5" CreationDate="2010-08-03T22:48:21.567" UserId="689" Comment="deleted 3 characters in body" Text="What does the expiration date on milk cartons mean? &#xD;&#xA;&#xD;&#xA;I have different experiences with the date: &#xD;&#xA;&#xD;&#xA; - There is still about a week before the expiration date but the milk has gone bad &#xD;&#xA; - It is 1-2 days after the expiration date but the milk doesn't smell or taste bad&#xD;&#xA;&#xD;&#xA;In both case, the milk was kept in the fridge. " />
  <row Id="7778" PostHistoryTypeId="2" PostId="4153" RevisionGUID="e6380e51-5b38-4a5c-9ec5-e882e55257cc" CreationDate="2010-08-03T23:01:34.277" UserId="819" Text="Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). &#xD;&#xA;&#xD;&#xA;My current idea is to turn this beef broth into a soup or a stew. Here's what I was thinking:&#xD;&#xA;&#xD;&#xA;1. Skim the fat chucks off the top of the broth (left there by the roast)&#xD;&#xA;2. For a stew I would add in carrots, celery, onions, garlic, and use a potato to naturally thicken the broth as it cooks.&#xD;&#xA;3. For a soup, I would probably just add the vegetables mentioned above minus the potato and then thicken a bit with some cornstarch.&#xD;&#xA;&#xD;&#xA;Is this the best way to go about it? Is this a good use of the left over broth?" />
  <row Id="7779" PostHistoryTypeId="1" PostId="4153" RevisionGUID="e6380e51-5b38-4a5c-9ec5-e882e55257cc" CreationDate="2010-08-03T23:01:34.277" UserId="819" Text="Turning Left Over Broth From a Roast Into a Soup Or Stew" />
  <row Id="7780" PostHistoryTypeId="3" PostId="4153" RevisionGUID="e6380e51-5b38-4a5c-9ec5-e882e55257cc" CreationDate="2010-08-03T23:01:34.277" UserId="819" Text="&lt;roast&gt;&lt;soup&gt;&lt;leftovers&gt;" />
  <row Id="7781" PostHistoryTypeId="5" PostId="4149" RevisionGUID="a7704148-2ae0-446a-8319-7f7d1083aa33" CreationDate="2010-08-03T23:17:57.793" UserId="60" Comment="added 1294 characters in body" Text="This dish should taste like the chocolate you use and have the texture of a mousse. I'm not familiar with Weiss chocolate, but I don't think 57% is adequate. I would suggest at least 70%. &#xD;&#xA;&#xD;&#xA;Perhaps you should try a different brand? Again, I'm not familiar with Weiss, but is it any good? Do you like the taste of the chocolate alone? You should. If you try a different brand, I'd suggest [Valrhona].&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;The graininess is a result of over whisking. If you over whisk you can simply return it to the pot and start again.&#xD;&#xA;&#xD;&#xA;Also, I looked up Weiss chocolate with 57% cocoa solids, and I'm more confident that this is the primary cause of your flavor problems. The breakdown for this is: 57% Cocoa, 42% Sugar, 36% Fat (the fat is included in the cocoa solid). Cocoa butter (the fat) is what carries the chocolate flavor (provided by the non-fat cocoa solids) and provides the richness and body of the chocolate. Chocolates with 57% Cocoa typically contain 33-36% fat content. Whereas chocolate with 70% cocoa solids typically have a fat content in the range of 40-42%. This lack of fat can lead to a &quot;blander&quot; taste in the finished dish.&#xD;&#xA;&#xD;&#xA;Another thing to keep in mind is that this dish gives you a fair amount of wiggle room. If you whip it up and it feels like it's still lacking in some fat, then melt it, add more chocolate and start over. If you end up with something that isn't light enough, you can simply start over and add a little more water. As long as you don't burn anything you can do this indefinitely.&#xD;&#xA;&#xD;&#xA;Finally, if you feel like experimenting you can use something besides water. In the original article Herve This recommended orange juice or blackcurrant puree.&#xD;&#xA;&#xD;&#xA;[Valrhona]: http://www.valrhona.com/" />
  <row Id="7782" PostHistoryTypeId="2" PostId="4154" RevisionGUID="83a4459e-6823-4ee1-ac90-524ddc2293c1" CreationDate="2010-08-03T23:32:22.390" UserId="1393" Text="You could use it as the broth base to make a traditional minestrone. Search the web for &quot;minestrone beef broth&quot; and you'll find plenty of recipes." />
  <row Id="7783" PostHistoryTypeId="2" PostId="4155" RevisionGUID="cea47878-d013-442b-909f-ad4fab578d9b" CreationDate="2010-08-03T23:33:22.620" UserId="1364" Text="Simply use a fork." />
  <row Id="7784" PostHistoryTypeId="2" PostId="4156" RevisionGUID="420f1735-b139-4502-a854-835506f07588" CreationDate="2010-08-03T23:37:38.293" UserId="1549" Text="As others have said, slow cooking involves prolonged cooking at low temperatures. Meat starts to contract at temperatures past 100 degrees F and will begin to surrender its juices once it reaches 140 degrees. Cooking meat at a temperature between 130 and 140 degrees will allow collagen break-down whilst keeping the meat succulent.&#xD;&#xA;&#xD;&#xA;Cooking at temperatures higher than 140 degrees will decrease cooking time, but the core temperature of the meat should not exceed 150 degrees. At 160 degrees it will be overcooked." />
  <row Id="7785" PostHistoryTypeId="5" PostId="3078" RevisionGUID="e6873799-9250-403a-96d0-60bed93cee4e" CreationDate="2010-08-03T23:49:02.427" UserId="689" Comment="deleted 5 characters in body" Text="I recently had thick and fluffy pancakes at a restaurant and I am eager to figure out how to make them.  &#xD;&#xA;&#xD;&#xA;Anyone know the secret behind getting thick and fluffy pancakes? Is it adding baking soda? Using carbonated water (does this even work?)? " />
  <row Id="7786" PostHistoryTypeId="2" PostId="4157" RevisionGUID="9768a801-1cd6-42d0-ae31-15d4b9460648" CreationDate="2010-08-04T00:00:24.840" UserId="1393" Text="Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The conventional answer is essentially, &quot;the flavors marry&quot;, but that doesn't mean much. I asked this question on Dave Arnold's podcast and he had some interesting answers but I'm curious to see what else this community will come up with. " />
  <row Id="7787" PostHistoryTypeId="1" PostId="4157" RevisionGUID="9768a801-1cd6-42d0-ae31-15d4b9460648" CreationDate="2010-08-04T00:00:24.840" UserId="1393" Text="Why do some foods taste better the next day?" />
  <row Id="7788" PostHistoryTypeId="3" PostId="4157" RevisionGUID="9768a801-1cd6-42d0-ae31-15d4b9460648" CreationDate="2010-08-04T00:00:24.840" UserId="1393" Text="&lt;storage-methods&gt;" />
  <row Id="7789" PostHistoryTypeId="5" PostId="4152" RevisionGUID="de48c455-691a-47e8-96f4-8aff0d1dd84e" CreationDate="2010-08-04T00:13:04.660" UserId="649" Comment="added response to second part of question" Text="The way I've heard the term &quot;slow-cooking&quot; used, it generally implies several things.&#xD;&#xA;&#xD;&#xA; - Cook times over 3 hours.  &#xD;&#xA; - Stable, relatively low temperatures.  &#xD;&#xA; - Some sort of wrapping or lid to trap the moisture inside.&#xD;&#xA; - A large amount of flavor exchange between ingredients.&#xD;&#xA;&#xD;&#xA;The cooking vessel can be ceramic, cast iron pot, heated rock, regular oven, etc. The most important thing is that something is actively or passively regulating a constant, low cooking level.&#xD;&#xA;&#xD;&#xA;However, when someone says &quot;slow-cooker&quot; in america, they are almost always referring to an electric crock pot, with a main earthenware vessel, glass lid, and basic temperature controls.&#xD;&#xA;&#xD;&#xA;Although hot smoking can technically be a method for cooking food slowly in even heat, I haven't heard it referred to as &quot;slow-cooking&quot; because it's lacks the moisture trapping aspect.&#xD;&#xA;&#xD;&#xA;Edit: Forgot about the second part of the question.&#xD;&#xA;&#xD;&#xA;Slow cooking is good for cooking large things to an even level of doneness without drying out or burning.  &#xD;&#xA;It is great for dissolving the connective tissues in very tough cuts of meat and fibrous vegetables.  &#xD;&#xA;It is good for letting all the ingredients share flavors.  &#xD;&#xA;It is good for getting potatoes, beans, and pasta to dissolve into soups and stews.  &#xD;&#xA;It is not good for caramelizing or creating a Maillard reaction in foods.  &#xD;&#xA;It is not bad for keeping a crunchy texture.  &#xD;&#xA;It is not good for keeping flavors of ingredients separate and distinct.&#xD;&#xA;" />
  <row Id="7790" PostHistoryTypeId="2" PostId="4158" RevisionGUID="e824d7e2-3e29-4b63-96ae-b96b54a51d25" CreationDate="2010-08-04T00:21:19.543" UserId="649" Text="For pastas at least, the noodles have a chance to absorb more flavor directly into the bland noodles. Same with potatoes in stews.&#xD;&#xA;&#xD;&#xA;If the dish cools and is then reheated, more water is lost into the air. This effectively reduces the dish and intensifies flavors." />
  <row Id="7791" PostHistoryTypeId="5" PostId="3910" RevisionGUID="6c3ddfce-d2a4-417d-98c5-a1eaf82c07d9" CreationDate="2010-08-04T00:23:09.447" UserId="1443" Comment="sp" Text="Here's my method.&#xD;&#xA;&#xD;&#xA;1.  Don't clean the grill from the previous cooking, just turn it off and leave it.&#xD;&#xA;2.  Next time you're grilling, turn the heat up to high until the grill smokes.&#xD;&#xA;3.  Dip a grill brush in a bowl of water and run it along the metal.  It will steam clean the surfaces.&#xD;&#xA;4.  Before adding food, take an oiled paper towel and place it on the grill, using the grill brush to grease the grate.  I do this twice, since the first run usually picks up a lot of residual char.&#xD;&#xA;5.  Grill away.&#xD;&#xA;&#xD;&#xA;One benefit of this method is that you don't have to clean up afterwards, and you take advantage of the heating-up of the grill that has to happens anyway, rather than keeping the grill on extra afterwards." />
  <row Id="7792" PostHistoryTypeId="2" PostId="4159" RevisionGUID="65ba8228-5d9d-4241-945b-03bc809f58a1" CreationDate="2010-08-04T00:27:46.207" UserId="1229" Text="I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have.  Would cloves or nutmeg or a combo of both work?  I know that allspice is a spice unto itself.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7793" PostHistoryTypeId="1" PostId="4159" RevisionGUID="65ba8228-5d9d-4241-945b-03bc809f58a1" CreationDate="2010-08-04T00:27:46.207" UserId="1229" Text="Cloves instead of allspice?" />
  <row Id="7794" PostHistoryTypeId="3" PostId="4159" RevisionGUID="65ba8228-5d9d-4241-945b-03bc809f58a1" CreationDate="2010-08-04T00:27:46.207" UserId="1229" Text="&lt;baking&gt;&lt;spices&gt;&lt;cake&gt;" />
  <row Id="7795" PostHistoryTypeId="5" PostId="4159" RevisionGUID="fd1c2655-aabf-45cd-9051-3814d1c80fc5" CreationDate="2010-08-04T00:33:14.153" UserId="1229" Comment="added word" Text="I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have.  Would ground cloves or nutmeg or a combo of both work?  I know that allspice is a spice unto itself.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="7796" PostHistoryTypeId="2" PostId="4160" RevisionGUID="605d05d9-12fe-4a90-8929-e3701ebde043" CreationDate="2010-08-04T00:39:41.053" UserId="60" Text="The closest thing is to combine equal parts of ground cinnamon, cloves, nutmeg, and black pepper." />
  <row Id="7797" PostHistoryTypeId="6" PostId="4157" RevisionGUID="317a1ac9-5872-49c3-84ef-4be120b7671e" CreationDate="2010-08-04T00:57:48.630" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;" />
  <row Id="7798" PostHistoryTypeId="2" PostId="4161" RevisionGUID="e1d80cb0-a5a1-489a-8d9d-1a76406e4a3b" CreationDate="2010-08-04T01:06:34.633" UserId="1229" Text="I've read that adding cork (from wine bottles) absorbs the fat.  I'm not sure if this works or not.  Is there a way to remove excess fat without standing there and spooning out or refrigerating and then removing the solidified fat?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="7799" PostHistoryTypeId="1" PostId="4161" RevisionGUID="e1d80cb0-a5a1-489a-8d9d-1a76406e4a3b" CreationDate="2010-08-04T01:06:34.633" UserId="1229" Text="How can I remove excess fat from stews or soups without refrigerating?" />
  <row Id="7800" PostHistoryTypeId="3" PostId="4161" RevisionGUID="e1d80cb0-a5a1-489a-8d9d-1a76406e4a3b" CreationDate="2010-08-04T01:06:34.633" UserId="1229" Text="&lt;fats&gt;&lt;soup&gt;&lt;stews&gt;" />
  <row Id="7801" PostHistoryTypeId="2" PostId="4162" RevisionGUID="13486810-d3b3-455d-839f-c2233b4f4896" CreationDate="2010-08-04T01:07:11.560" UserId="41" Text="For soups, stocks, sauces, chilis, or any preparation/recipe that tends to have a lot of loose fat, refrigerating it for several hours will cause the fat to congeal at the top, at which point it is easily skimmed off.  That will definitely give it a less greasy texture and flavour.&#xD;&#xA;&#xD;&#xA;I'm not sure if that's the kind of answer you were looking for, but since you did explicitly mention stews, soups, and sauces, this is likely to apply.  I think many people skim the fat off without consciously knowing what they're doing (I always used to do it before I really understood what was going on), and as a result, the reheated food has a heartier flavour." />
  <row Id="7802" PostHistoryTypeId="2" PostId="4163" RevisionGUID="96877bb8-f988-4484-b519-a6c732266ea5" CreationDate="2010-08-04T01:17:59.510" UserId="41" Text="If you want to be *really* lazy about it, just get yourself a [fat separator][1].  Pour in the soup, the fat will rise to the top, and you can do what you want with it (i.e. dump it).&#xD;&#xA;&#xD;&#xA;If you're reading this in an emergency, you can do this with just a strainer.  You'll get better results if you chill the strainer before each skim, i.e. by rinsing it with very cold water.&#xD;&#xA;&#xD;&#xA;I've also heard that the fat will cling to certain leafy vegetables, like lettuce.  If you have a lettuce head kicking around, try peeling off a leaf and dusting the top of the pan with it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Oxo-Good-Grips-Separator-4-Cup/dp/B0002YTGIQ" />
  <row Id="7804" PostHistoryTypeId="5" PostId="4163" RevisionGUID="ddcaa5e7-de56-496f-99df-9c173b69522c" CreationDate="2010-08-04T01:25:06.297" UserId="41" Comment="added 104 characters in body" Text="If you want to be *really* lazy about it, just get yourself a [fat separator][1].  Pour in the soup, the fat will rise to the top, and you can do what you want with it (i.e. dump it).&#xD;&#xA;&#xD;&#xA;If you're reading this in an emergency, you can do this with just a strainer.  You'll get better results if you chill the strainer before each skim, i.e. by rinsing it with very cold water.  The fat will tend to congeal on the cold strainer the same way it congeals when it's actually chilled.&#xD;&#xA;&#xD;&#xA;I've also heard that the fat will cling to certain leafy vegetables, like lettuce.  If you have a lettuce head kicking around, try peeling off a leaf and dusting the top of the pan with it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Oxo-Good-Grips-Separator-4-Cup/dp/B0002YTGIQ" />
  <row Id="7805" PostHistoryTypeId="5" PostId="4151" RevisionGUID="7322c81e-aefb-4926-bfc1-6ec19040cbf6" CreationDate="2010-08-04T01:28:16.480" UserId="1443" Comment="sp" Text="Touch the center with the your finger.  Texture will tell.  It should have some spring back and not be gooey or too jiggly.  If the center is cooked, so is the rest.&#xD;&#xA;&#xD;&#xA;As for overcooking, I use the edges as a guide.  If they're starting to brown, (either the over temp is just too high), or the center is probably done too.&#xD;&#xA;&#xD;&#xA;Finally, smell.  Fresh cake will have a sweetness.  Underdone will still be a bit 'doughy'.  Overcooked will start to have bready/crusty/burnt overtones." />
  <row Id="7806" PostHistoryTypeId="5" PostId="4051" RevisionGUID="a2ac5e82-77f0-4912-9d39-4a105dd5d4d2" CreationDate="2010-08-04T02:22:30.367" UserId="118" Comment="Added egg replacement brand" Text="My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replacement and one without. In both cases, the brownies start to rise a little, then completely collapse in the center. The result ends up being a oily brownie that has no moisture and doesn't taste very good.&#xD;&#xA;&#xD;&#xA;Any suggestions on how to make good tasting egg-free brownies that are moist and flavorful?&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;The egg replacement we use is called &quot;Egg Replacer&quot; made by Ener-G Foods, Inc. It's gluten free, wheat free, and nut free. My wife just reminded my that using this left the brownies in a liquid state for the most part and never really hardened." />
  <row Id="7807" PostHistoryTypeId="2" PostId="4164" RevisionGUID="f1c7ea77-c841-48af-ad21-a65a5af4c87f" CreationDate="2010-08-04T02:48:15.150" UserId="67" Text="So long as the liquid isn't being mixed (and bubbling from simmering or boiling counts as being mixed), it'll undergo what they call &quot;type 1 settling&quot;, where oil floats to the top, and particulates fall to the bottom.&#xD;&#xA;&#xD;&#xA;You can either let it stand in a gravy separator, or just let it come to the top of the pot, and either ue a paper towel, like Darin mentioned, a strainer like Aronut mentioned, or even a frozen bottle of water (which will chill the fat so it sticks to the bottle, where you ca wipe it off then try again).&#xD;&#xA;&#xD;&#xA;Personally, I normally use the 'spooning' method, but use a laddle rather than a spoon, so it goes much faster." />
  <row Id="7808" PostHistoryTypeId="2" PostId="4165" RevisionGUID="65692fe0-5260-482b-afe2-654f76fc0a7a" CreationDate="2010-08-04T04:19:39.127" UserId="649" Text="If you pour the liquid into a narrower vessel to settle, the fat layer on top will be thicker and therefore easier to remove with spoon, paper towel, or turkey baster. Something like [this thermos][1] or [this ice tea jug][2] would work without needing to cool it down too much.&#xD;&#xA;&#xD;&#xA;It is best done before any thickening with starch/flour.&#xD;&#xA;&#xD;&#xA;Since some spices are oil soluble, you might end up straining out some of the flavor, and need to re-adjust the spicing slightly.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Thermos-FBB1000-Stainless-Steel-Insulated-Briefcase/dp/B00009V4FM/ref=sr_1_3?ie=UTF8&amp;s=home-garden&amp;qid=1280895242&amp;sr=8-3&#xD;&#xA;  [2]: http://www.cooking.com/products/shprodde.asp?SKU=211594&amp;CCAID=FROOGLE211594" />
  <row Id="7809" PostHistoryTypeId="2" PostId="4166" RevisionGUID="90aad0c1-8a1f-4e90-b564-028607469dca" CreationDate="2010-08-04T04:42:59.053" UserId="1626" Text="Wikipedia has also other [uses][1] besides killing bacteria:&#xD;&#xA;&#xD;&#xA;Uses&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;* Scalded milk is called for in the original recipes for béchamel sauce, to prevent the sauce from thickening excessively. Since these early recipes predate pasteurization, this was a necessary step.&#xD;&#xA;* Scalded milk is used in bread to make a more tender loaf.&#xD;&#xA;* Scalded milk is used in yogurt to make the proteins unfold. The acid produced during the yogurt development causes less whey separation and a firmer yogurt.&#xD;&#xA;* Café au lait, baked milk, and ryazhenka also use scalded milk.&#xD;&#xA;* Scalded milk is used in many doughnut recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scalded_milk#Uses" />
  <row Id="7810" PostHistoryTypeId="2" PostId="4167" RevisionGUID="595ced66-f923-40f4-a5c1-961dd21156ba" CreationDate="2010-08-04T05:33:03.037" UserId="126" Text="One quick way I have seen is to put a few ice cubes into your soup/stew. The fat will congeal around the ice cube so if you take them out before they melt you can get rid of most of your fat. " />
  <row Id="7811" PostHistoryTypeId="2" PostId="4168" RevisionGUID="99828bb8-19a5-4972-a460-c66dd285ecb1" CreationDate="2010-08-04T05:54:50.850" Text="Use Soy milk, it makes the pancakes rise better and tastes fantastic." />
  <row Id="7812" PostHistoryTypeId="2" PostId="4169" RevisionGUID="c7bd012f-9c86-4f62-b4ce-8efec89e1e5e" CreationDate="2010-08-04T06:04:27.700" UserId="1393" Text="Hobodave's suggestion is good. Also, you could just choose any combination of the classic &quot;sweet&quot; spices and be content with making something slightly different than the original recipe but not necessarily better or worse. Don't be a recipe slave!" />
  <row Id="7813" PostHistoryTypeId="2" PostId="4170" RevisionGUID="ceb39353-4bf1-46e6-accf-4096c38cceed" CreationDate="2010-08-04T06:19:51.980" UserId="1393" Text="I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twice as thick as normal phyllo but still paper-thin. The first thing I did with it was to make a spinach/manouri/feta filling seasoned with ras al hanout, brushed the phyllo with butter, rolled them up and baked til golden. It was good, but not nearly as flaky as normal phyllo. &#xD;&#xA;&#xD;&#xA;So my questions are (1) is there something I should be doing to have it come out flakier or is that just how the country-style is? (2) are there particular applications where the country-style is considered preferable?" />
  <row Id="7814" PostHistoryTypeId="1" PostId="4170" RevisionGUID="ceb39353-4bf1-46e6-accf-4096c38cceed" CreationDate="2010-08-04T06:19:51.980" UserId="1393" Text="Uses for thick &quot;country-style&quot; phyllo?" />
  <row Id="7815" PostHistoryTypeId="3" PostId="4170" RevisionGUID="ceb39353-4bf1-46e6-accf-4096c38cceed" CreationDate="2010-08-04T06:19:51.980" UserId="1393" Text="&lt;middle-eastern-cuisine&gt;&lt;pastry&gt;" />
  <row Id="7816" PostHistoryTypeId="2" PostId="4171" RevisionGUID="03b4d997-20f0-4965-8dff-3f8364051343" CreationDate="2010-08-04T07:14:00.733" UserId="160" Text="When I do chili in a crock pot, it can be cooled in ~45min by taking the crock out of the metal heating enclosure. Then put a fan blowing over it. Then keep stirring. Labor-intensive, but very effective.&#xD;&#xA;&#xD;&#xA;If I weren't so lazy with the stirring, it could be done in half the time.&#xD;&#xA;&#xD;&#xA;If you want quicker, transfer to stainless and put in an ice bath. And stir. That'd likely get you to cold within 5 minutes." />
  <row Id="7817" PostHistoryTypeId="2" PostId="4172" RevisionGUID="a8ee0ae6-6828-4e9f-9dc9-5aa72791b518" CreationDate="2010-08-04T07:17:59.510" UserId="160" Text="The store kept it at 30°F (-1°C) or less, at least in the US. Since your fridge is probably warmer, you probably want to use (or freeze) within two or three days, regardless of the sell-by date." />
  <row Id="7818" PostHistoryTypeId="2" PostId="4173" RevisionGUID="e442bc3b-22e9-49de-9b00-115234fdee65" CreationDate="2010-08-04T08:19:58.577" UserId="210" Text="you could let it settle so the fat rests on the top then use a turkey baster or syringe to suck the fat off the top." />
  <row Id="7819" PostHistoryTypeId="2" PostId="4174" RevisionGUID="89076622-a3a7-4daf-b2bf-ad184927b384" CreationDate="2010-08-04T09:03:39.037" UserId="1377" Text="Cook a risotto with it (pour the broth slowly to the rice while cooking and stirring continuously)" />
  <row Id="7820" PostHistoryTypeId="2" PostId="4175" RevisionGUID="1b92b8fc-6882-4d42-8075-d8d5666a75d3" CreationDate="2010-08-04T09:09:27.667" UserId="1639" Text="Depending on your refrigerator (Europe has them at +4 Celcius) your meat should last no longer than 3-4 days. This assuming it did not spend more days in the butchers' fridge before being given to you. &#xD;&#xA;&#xD;&#xA;Remember tho -- your nose is *always* the best teller. You will know if it smells funny instinctively; and een if you eat meat that is not 100% fresh, you might as well feel sick for a day or so, and learn the lesson for the next time. We evolved along with our sense of smell, and if we are still here there is a reason* :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*simply put, those who had a decent sense of smell survived and had childrens" />
  <row Id="7821" PostHistoryTypeId="2" PostId="4176" RevisionGUID="57787a04-856f-44d4-a541-428eb28b799d" CreationDate="2010-08-04T09:12:47.307" UserId="1639" Text="I use an empty jar, overall easier to open than a frozen shaker:&#xD;&#xA;&#xD;&#xA;![jar][1] &#xD;&#xA;&#xD;&#xA;and then a small drainer to prevent the ice from getting into the cocktail. It comes to great amusement to the guests as well :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://satconjsa.files.wordpress.com/2009/11/empty-jar.jpg" />
  <row Id="7822" PostHistoryTypeId="5" PostId="2321" RevisionGUID="35ce3aff-55ab-49a8-b555-1c96da1b8656" CreationDate="2010-08-04T10:36:36.987" UserId="689" Comment="edited body; edited tags" Text="When you are measuring out your flour, sugar, etc with the measuring cups, is it better to&#xD;&#xA;&#xD;&#xA; - scoop and then shake the cup to get a leveled cup, or&#xD;&#xA; - scoop and then use a knife to scrape off the excess. &#xD;&#xA;&#xD;&#xA;I have been using the first method but will it make a difference? &#xD;&#xA;" />
  <row Id="7823" PostHistoryTypeId="6" PostId="2321" RevisionGUID="35ce3aff-55ab-49a8-b555-1c96da1b8656" CreationDate="2010-08-04T10:36:36.987" UserId="689" Comment="edited body; edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;best-practices&gt;&lt;measurement&gt;" />
  <row Id="7824" PostHistoryTypeId="2" PostId="4177" RevisionGUID="421a414c-a62d-4109-9e67-e3a7b686ef31" CreationDate="2010-08-04T11:11:51.923" UserId="611" Text="In any case where the flavours are water soluble, and the main ingredients soak up water, this will happen.&#xD;&#xA;This is especially true for soups, stews and lentil dishes. It holds equally though for anything cooked in water.&#xD;&#xA;&#xD;&#xA;I noticed it particularly in my lentil dahls. In the vening, when it's just come off the fire, the water seems a little grainy, and the dish doesn't have the right flavour.&#xD;&#xA;The next morning, the spices have dissolved better, and the water/spice solution has soaked into the lentils.&#xD;&#xA;" />
  <row Id="7825" PostHistoryTypeId="2" PostId="4178" RevisionGUID="3aaf26e7-2708-4e79-a7a2-41855ab9a06e" CreationDate="2010-08-04T11:16:03.633" UserId="450" Text="The broth can be used for pretty much any soup...if the soups says to add in stock, use the broth instead. &#xD;&#xA;&#xD;&#xA;I use broth from ham for making lentil soup, and from a roast use it in pretty much any kind of soup!&#xD;&#xA;&#xD;&#xA;Sounds tasty :)&#xD;&#xA;&#xD;&#xA;Enjoy!" />
  <row Id="7826" PostHistoryTypeId="2" PostId="4179" RevisionGUID="a5ed77ef-3455-4610-abed-5573863428b6" CreationDate="2010-08-04T11:21:46.680" UserId="450" Text="So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so tasty, the bread was essentially hollow with only the crust but there was a little bit of the dough stuff left which became lovely and gooey from the liquid of the soup.&#xD;&#xA;&#xD;&#xA;So as I am a great soup eater (and my boyfriend even more so) this is something that we are really looking to try and do...&#xD;&#xA;Can anyone suggest the best way to do this - do I just bake a loaf of bread and then scoop out the insides, or is the some kind of clever way of making the bread hollow so that essentially I am making the crust?&#xD;&#xA;&#xD;&#xA;Hope that someone can help as this is something that I would love to serve at a dinner party!&#xD;&#xA;&#xD;&#xA;Thanks :)&#xD;&#xA;" />
  <row Id="7827" PostHistoryTypeId="1" PostId="4179" RevisionGUID="a5ed77ef-3455-4610-abed-5573863428b6" CreationDate="2010-08-04T11:21:46.680" UserId="450" Text="Bread used for containing soup" />
  <row Id="7828" PostHistoryTypeId="3" PostId="4179" RevisionGUID="a5ed77ef-3455-4610-abed-5573863428b6" CreationDate="2010-08-04T11:21:46.680" UserId="450" Text="&lt;bread&gt;&lt;soup&gt;" />
  <row Id="7829" PostHistoryTypeId="2" PostId="4180" RevisionGUID="facf043d-d20a-4b63-9b4b-11c12d7b54b0" CreationDate="2010-08-04T11:23:29.270" UserId="1646" Text="If an oven is described as &quot;fast&quot;, what does that mean?&#xD;&#xA;&#xD;&#xA;I have always assumed it simply means a hotter oven, where the temperature on the dial is lower than the temperature inside the oven.&#xD;&#xA;&#xD;&#xA;But a fan-forced oven also cooks faster than a conventional oven, does that count?&#xD;&#xA;&#xD;&#xA;What exactly is the definition of a fast oven?" />
  <row Id="7830" PostHistoryTypeId="1" PostId="4180" RevisionGUID="facf043d-d20a-4b63-9b4b-11c12d7b54b0" CreationDate="2010-08-04T11:23:29.270" UserId="1646" Text="What exactly is a &quot;fast&quot; oven?" />
  <row Id="7831" PostHistoryTypeId="3" PostId="4180" RevisionGUID="facf043d-d20a-4b63-9b4b-11c12d7b54b0" CreationDate="2010-08-04T11:23:29.270" UserId="1646" Text="&lt;oven&gt;" />
  <row Id="7832" PostHistoryTypeId="2" PostId="4181" RevisionGUID="af155272-5b94-480f-905c-7b316206b6d2" CreationDate="2010-08-04T11:29:47.043" UserId="126" Text="This is very similar to the South African dish [Bunny Chow][1] which I believe is just made in a normal loaf of bread, hollowed out. The Bread that is taken out is served as well for dunking into the curry. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bunny_chow" />
  <row Id="7833" PostHistoryTypeId="2" PostId="4182" RevisionGUID="2e6d3c43-ca05-4370-bf3a-6991c5ff811d" CreationDate="2010-08-04T11:31:07.290" UserId="1646" Text="I'm getting close to (my idea of) muffin heaven with [this recipe][1] which after trying a few others I've found to work consistently and well.&#xD;&#xA;&#xD;&#xA;One small thing I don't understand is why my muffin tops, which are rising nicely to a delicious crust, are &quot;leaning&quot; or I should say pointing in a direction other than straight up.&#xD;&#xA;&#xD;&#xA;It's not a problem since the muffins have good texture, taste, and a home-made look I find appealing, but I cannot explain why they lean.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Any ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.muffinrecipes.co.uk/page22.html" />
  <row Id="7834" PostHistoryTypeId="1" PostId="4182" RevisionGUID="2e6d3c43-ca05-4370-bf3a-6991c5ff811d" CreationDate="2010-08-04T11:31:07.290" UserId="1646" Text="Why do my muffin tops lean?" />
  <row Id="7835" PostHistoryTypeId="3" PostId="4182" RevisionGUID="2e6d3c43-ca05-4370-bf3a-6991c5ff811d" CreationDate="2010-08-04T11:31:07.290" UserId="1646" Text="&lt;technique&gt;&lt;baking&gt;" />
  <row Id="7836" PostHistoryTypeId="2" PostId="4183" RevisionGUID="bf47e32e-4d1d-41f2-a87b-2f6436d0f6d2" CreationDate="2010-08-04T11:41:17.430" UserId="1123" Text="Perhaps I'm stating the obvious, but is your oven rack perfectly level? Muffin mix initially has low enough viscosity that it can be influenced by gravity as it gradually rises. Even a small inclination of the tray/rack is likely to cause this." />
  <row Id="7837" PostHistoryTypeId="2" PostId="4184" RevisionGUID="97653e4f-8ce7-4f94-936f-c5cd7011d90b" CreationDate="2010-08-04T11:42:42.313" UserId="1274" Text="Gravity (as Noldorin), heat gradient in the oven, air movement, improper mixing of rising agent - all these are possible." />
  <row Id="7838" PostHistoryTypeId="2" PostId="4185" RevisionGUID="73c38c9a-3bd8-4871-ba9e-f68fc1315c3d" CreationDate="2010-08-04T11:43:29.830" UserId="1651" Text="If you are using a convection oven, the air current, blowing consistently in one direction over the tops of your muffins as they bake, could account for the lean.&#xD;&#xA;&#xD;&#xA;Try turning down the fan speed, if you can. Otherwise position the muffins in the oven somewhere where they'll be blown on less, use another oven, or put something else in the oven to block the airflow." />
  <row Id="7839" PostHistoryTypeId="2" PostId="4186" RevisionGUID="1d3f2200-03fb-4d0c-9657-40020a715d8b" CreationDate="2010-08-04T11:45:38.640" UserId="1274" Text="It varies.&#xD;&#xA;&#xD;&#xA; - 'On temp' fast. Quickly reaches the desired temperature&#xD;&#xA; - 'Cooks fast'. A combination of forced air, microwave, light waves, grilling: technologies to get the food ready faster.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7840" PostHistoryTypeId="2" PostId="4187" RevisionGUID="2da5353a-bde2-4f48-9613-26c865c83082" CreationDate="2010-08-04T11:49:43.300" UserId="1274" Text="It's meant that way. Good for pies, etc.&#xD;&#xA;&#xD;&#xA;[See this link on phyllo][1] types if you like.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.saveur.com/article/Techniques/Phyllo-Finds" />
  <row Id="7842" PostHistoryTypeId="2" PostId="4189" RevisionGUID="e4c39367-059e-40dd-b6f2-7ee3cc9ba727" CreationDate="2010-08-04T12:01:04.857" UserId="403" Text="The idea of a slow, moderate (medium), fast, and very fast oven comes from when wood-burning stoves without temperature gauges were the most common in kitchens. A fast oven is anywhere from 400-425&amp;deg;F. " />
  <row Id="7843" PostHistoryTypeId="2" PostId="4190" RevisionGUID="60bc9da3-c0fd-43dd-832b-b009d56a16d0" CreationDate="2010-08-04T12:04:34.243" UserId="1644" Text="I'm looking for a cookbook. Not like ten books or a library. I'm not a specialist; I just wish a good generic reference book to kitchen for a non-professional.&#xD;&#xA;&#xD;&#xA;I found some alternatives from Amazon (made by famous chefs):&#xD;&#xA;&#xD;&#xA; - [&quot;The Complete Robuchon&quot;][1]&#xD;&#xA; - [&quot;The French Laundry Cookbook&quot;][2]&#xD;&#xA;&#xD;&#xA;But I don't know which would be the best. &#xD;&#xA;Can you recommend a book; do you know any excellent one?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Complete-Robuchon-Joel/dp/0307267199&#xD;&#xA;  [2]: http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=pd_ts_b_9?ie=UTF8&amp;s=books" />
  <row Id="7844" PostHistoryTypeId="1" PostId="4190" RevisionGUID="60bc9da3-c0fd-43dd-832b-b009d56a16d0" CreationDate="2010-08-04T12:04:34.243" UserId="1644" Text="What is your favourite cookbook?" />
  <row Id="7845" PostHistoryTypeId="3" PostId="4190" RevisionGUID="60bc9da3-c0fd-43dd-832b-b009d56a16d0" CreationDate="2010-08-04T12:04:34.243" UserId="1644" Text="&lt;cookbook&gt;" />
  <row Id="7846" PostHistoryTypeId="2" PostId="4191" RevisionGUID="fb403ddc-a5fd-4b19-8645-cdc9165621b4" CreationDate="2010-08-04T12:12:02.563" UserId="126" Text="If you are just looking for a good source for recipies then [Leith's Cookery Bible][1] is probably one of the best sources. It covers almost every cuisine type, has over 1400 recipies and is simply written as a cook book. Well recommended. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Leiths-Cookery-Bible-Prue-Leith/dp/074756602X/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1280923602&amp;sr=8-1" />
  <row Id="7847" PostHistoryTypeId="5" PostId="4189" RevisionGUID="f2486a6a-3286-43a2-b998-e7fa85ee8d46" CreationDate="2010-08-04T12:12:03.373" UserId="403" Comment="added 466 characters in body; deleted 37 characters in body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg;F. &#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg;F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg;F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg;F.&lt;br&gt;&#xD;&#xA;Fast (high/quick): 400-425&amp;deg;F.&lt;br&gt;&#xD;&#xA;Very fast (very high/very quick) oven: 400-425&amp;deg;F&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference won't be high; what was a fast oven for one cook may have been a moderate oven to another." />
  <row Id="7848" PostHistoryTypeId="2" PostId="4192" RevisionGUID="9e8ad7c7-0af1-414e-872a-48f913cda189" CreationDate="2010-08-04T12:12:30.813" UserId="1644" Text="My girlfriend is vegan.&#xD;&#xA;&#xD;&#xA;How can I replace eggs in a recipe? &#xD;&#xA;&#xD;&#xA;Maybe with banana or soy? How much?&#xD;&#xA;&#xD;&#xA;The egg is the key ingredient to keep everything from falling apart.&#xD;&#xA;" />
  <row Id="7849" PostHistoryTypeId="1" PostId="4192" RevisionGUID="9e8ad7c7-0af1-414e-872a-48f913cda189" CreationDate="2010-08-04T12:12:30.813" UserId="1644" Text="How can I replace egg? " />
  <row Id="7850" PostHistoryTypeId="3" PostId="4192" RevisionGUID="9e8ad7c7-0af1-414e-872a-48f913cda189" CreationDate="2010-08-04T12:12:30.813" UserId="1644" Text="&lt;ingredients&gt;&lt;vegan&gt;" />
  <row Id="7851" PostHistoryTypeId="2" PostId="4193" RevisionGUID="9a5c045a-b6bb-400a-894b-24adb5d2dcac" CreationDate="2010-08-04T12:18:20.883" UserId="177" Text="What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?" />
  <row Id="7852" PostHistoryTypeId="1" PostId="4193" RevisionGUID="9a5c045a-b6bb-400a-894b-24adb5d2dcac" CreationDate="2010-08-04T12:18:20.883" UserId="177" Text="How can I  Saute Liver &amp; Onions and keep the liver moist?" />
  <row Id="7853" PostHistoryTypeId="3" PostId="4193" RevisionGUID="9a5c045a-b6bb-400a-894b-24adb5d2dcac" CreationDate="2010-08-04T12:18:20.883" UserId="177" Text="&lt;liver&gt;" />
  <row Id="7854" PostHistoryTypeId="5" PostId="4189" RevisionGUID="a24ea3b1-7e7d-4f48-85c7-21cf5472d698" CreationDate="2010-08-04T12:18:25.830" UserId="403" Comment="added 200 characters in body; deleted 1 characters in body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg;F. &#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg;F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg;F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg;F.&lt;br&gt;&#xD;&#xA;Fast/quick (high): 400-425&amp;deg;F.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 400-425&amp;deg;F&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually around 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.&#xD;&#xA;&#xD;&#xA;If you ever see reference to a &quot;pastry&quot; or &quot;bread-baking&quot; oven, that generally means the temperature will range from 360-380&amp;deg;F. " />
  <row Id="7855" PostHistoryTypeId="2" PostId="4194" RevisionGUID="1df614d9-689b-4114-9850-b468786bfe6b" CreationDate="2010-08-04T12:23:05.650" UserId="1471" Text="Liver is very sensitive to over cooking, Fry the onions first and then throw in the liver for just long enough to cook it through" />
  <row Id="7856" PostHistoryTypeId="2" PostId="4195" RevisionGUID="b44f3705-61d8-4046-a4d5-40716610271e" CreationDate="2010-08-04T12:23:35.350" UserId="177" Text="If I'm using my gas grill (adding charcoal and wood) and wanted to try to get different flavors out of different wood types, is there a guideline for which woods work better for fish/meat - Hickory is a strong flavor and works great with meat; Cherry works good with chicken...Any other ideas?" />
  <row Id="7857" PostHistoryTypeId="1" PostId="4195" RevisionGUID="b44f3705-61d8-4046-a4d5-40716610271e" CreationDate="2010-08-04T12:23:35.350" UserId="177" Text="Do different wood types work better for different meats/fishes?" />
  <row Id="7858" PostHistoryTypeId="3" PostId="4195" RevisionGUID="b44f3705-61d8-4046-a4d5-40716610271e" CreationDate="2010-08-04T12:23:35.350" UserId="177" Text="&lt;grilling&gt;" />
  <row Id="7859" PostHistoryTypeId="6" PostId="4192" RevisionGUID="1163246b-62c5-4e24-b06f-f7ef0fa22f6d" CreationDate="2010-08-04T12:24:58.483" UserId="1229" Comment="edited tags" Text="&lt;ingredients&gt;&lt;eggs&gt;&lt;vegan&gt;" />
  <row Id="7860" PostHistoryTypeId="5" PostId="4189" RevisionGUID="46d3c720-0f30-43c1-bb55-28760ecef244" CreationDate="2010-08-04T12:25:23.303" UserId="403" Comment="edited body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg;F. &#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg;F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg;F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg;F.&lt;br&gt;&#xD;&#xA;Fast/quick (high): 375-400&amp;deg;F.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 400-425&amp;deg;F&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually around 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.&#xD;&#xA;&#xD;&#xA;If you ever see reference to a &quot;pastry&quot; or &quot;bread-baking&quot; oven, that generally means the temperature will range from 360-380&amp;deg;F. " />
  <row Id="7861" PostHistoryTypeId="2" PostId="4196" RevisionGUID="9c17a29e-3238-4f2b-926d-11cad68a0466" CreationDate="2010-08-04T12:26:47.390" UserId="177" Text="I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?" />
  <row Id="7862" PostHistoryTypeId="1" PostId="4196" RevisionGUID="9c17a29e-3238-4f2b-926d-11cad68a0466" CreationDate="2010-08-04T12:26:47.390" UserId="177" Text="What is the difference between grits and polenta?" />
  <row Id="7863" PostHistoryTypeId="3" PostId="4196" RevisionGUID="9c17a29e-3238-4f2b-926d-11cad68a0466" CreationDate="2010-08-04T12:26:47.390" UserId="177" />
  <row Id="7864" PostHistoryTypeId="2" PostId="4197" RevisionGUID="46f11840-3be8-47d4-9c67-60f66cd1daaa" CreationDate="2010-08-04T12:28:16.370" UserId="126" Text="I'm not sure whether this would work, but there is one school of thought that what grows together, goes together. You could try using wood which grows in similar places to the meat you are cooking. Probably wouldn't work so well with fish though. " />
  <row Id="7865" PostHistoryTypeId="2" PostId="4198" RevisionGUID="6edeb2c4-f0f5-4025-b1db-d18a714fac91" CreationDate="2010-08-04T12:28:34.890" UserId="1274" Text="Here is [a huge list of wood smoke flavoring][1].&#xD;&#xA;&#xD;&#xA;Some tips: Apricot (other fruits), Peach, Oak, Almond&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://docs.google.com/viewer?a=v&amp;q=cache:mrF1zdn_XZIJ:www.deejayssmokepit.net/Downloads_files/SmokingFlavorChart.pdf+wood+smoke+flavor&amp;hl=nl&amp;gl=nl&amp;pid=bl&amp;srcid=ADGEEShAXQCDOg0CYnVfqDSXqQAQnP99momkFmH2ASZQhimcXoaDmf4yYP-BD1Z_6wYKnb04Kw-ge7JFfbF12fwAKZfgOZsgQYRzpQ7wlbxkyKewXvrYNuM9coGGN0kbjvUNLjhzfmvx&amp;sig=AHIEtbTqFccFqKYAAfCSgPh1PQh5vIcTjA" />
  <row Id="7866" PostHistoryTypeId="2" PostId="4199" RevisionGUID="71fcb630-3de2-45fe-aaa9-40033f5f44a1" CreationDate="2010-08-04T12:30:42.200" UserId="177" Text="This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home - any tips?" />
  <row Id="7867" PostHistoryTypeId="1" PostId="4199" RevisionGUID="71fcb630-3de2-45fe-aaa9-40033f5f44a1" CreationDate="2010-08-04T12:30:42.200" UserId="177" Text="Is there a simple way to make refried beans?" />
  <row Id="7868" PostHistoryTypeId="3" PostId="4199" RevisionGUID="71fcb630-3de2-45fe-aaa9-40033f5f44a1" CreationDate="2010-08-04T12:30:42.200" UserId="177" Text="&lt;beans&gt;" />
  <row Id="7869" PostHistoryTypeId="2" PostId="4200" RevisionGUID="26ef784d-f9c9-4d3d-af34-364297ed8c72" CreationDate="2010-08-04T12:32:53.507" UserId="126" Text="I just use Rick Steins method and fry a little garlic or other flavouring in some oil and then add a can of beans with some of the juice and then mash and heat through. It doesn't work too badly and is very easy to do. " />
  <row Id="7870" PostHistoryTypeId="6" PostId="4196" RevisionGUID="cc699c79-b896-4008-b29d-8fbf29e45497" CreationDate="2010-08-04T12:40:01.357" UserId="1229" Comment="edited tags" Text="&lt;polenta&gt;" />
  <row Id="7871" PostHistoryTypeId="5" PostId="4199" RevisionGUID="f2a0e2f3-f411-40b8-82ec-230925d69bdd" CreationDate="2010-08-04T12:40:35.303" UserId="177" Comment="added 120 characters in body" Text="This is a dish that I always eat when dining at Spanish style restaurants, but never seem to be able to replicate at home using black beans and olive oil.  The main problem is that the beans seem to cook down to a soup consistency to quickly - any tips?" />
  <row Id="7872" PostHistoryTypeId="2" PostId="4201" RevisionGUID="0cce702d-2d42-4b7c-9a67-920eda71eea4" CreationDate="2010-08-04T12:41:00.543" UserId="67" Text="It's typically a round loaf of bread, with a firm crust, a hole cut in the top and hollowed out.  (save the insides for bread crumbs ... you can freeze them if you're not going to use them right away).&#xD;&#xA;&#xD;&#xA;You can find recipies online by searching for the term &quot;bread bowl recipe&quot;." />
  <row Id="7873" PostHistoryTypeId="2" PostId="4202" RevisionGUID="6bc9adc7-8e26-49c3-b90c-cd36b8a5d6b7" CreationDate="2010-08-04T12:43:06.593" UserId="210" Text="When we were kids my mum used to do this for us, but always with bought rolls.  Basically she would buy crusty rools from the bakery.  usually these would have been cooked in batches and so where they were joined to another roll there would be a bit which was not crusty.  she would scoop out the bread from these points and then just pour soup into the roll.  We would drink the soup from the roll, then at the end eat the whole thing. Delicious.&#xD;&#xA;&#xD;&#xA;On the idea of making bread which was all crust, I wonder if you could do this by rolling your bread out flat, like a small pizza, then getting  a potato and cutting one end flat, so it can stand on the flat end.  Then wrap the bread around the potato, leaving the cut end uncovered.  put it in the oven stood on the flat end and when it cooks you should get a bowl shaped bread roll that you could fill with soup.&#xD;&#xA;&#xD;&#xA;The potato might affect the cooking of the bread though, so might not be appropriate, but a stone (hard to stand up) or half brick (square, but might work) might work better.&#xD;&#xA;&#xD;&#xA;Not sure if having the bread around the stone will affect its cooking too much, it might be a case of try it and see.  You also might not get the desired effect if the inside has a crust as well as the soup might not soak into the bread as well. &#xD;&#xA;&#xD;&#xA;[This answer][1] will help getting the rolls to be nice and crusty I think.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1535/techniques-to-get-a-nice-golden-brown-crust-on-bread" />
  <row Id="7874" PostHistoryTypeId="2" PostId="4203" RevisionGUID="2343aa60-1dc3-4f15-9694-1e7a66742525" CreationDate="2010-08-04T12:45:21.970" UserId="67" Text="If yours comes out like my neighbors (she uses a *huge* roaster that'd probably fit a small turkey for doing her roast), you could do a few things:&#xD;&#xA;&#xD;&#xA;1. turn it into a gravy for the roast.  (of course, her roast comes out so moist, it doesn't need it, but it still goes great over the mashe potatos.).&#xD;&#xA;2. use it in place of most anything that can use broth (but not stock; it's often too watery, without the necessary gelatin to get the same mouthfeel as stock, as it wasn't made with bones).  However, as it's typically cloudier (I think she throws in a can of cream of mushroom soup, so this might not be true in all cases), I'd stick with stews and other things where you're not trying for a clear final product, so you don't have to bother trying to strain it (if it's even possible)." />
  <row Id="7875" PostHistoryTypeId="2" PostId="4204" RevisionGUID="2fa84dbc-6721-4dff-b706-ff02beb46475" CreationDate="2010-08-04T12:48:50.323" UserId="1229" Text="Reading the definition of grits (&quot;a dish of coarsely ground corn kernels boiled with water or milk&quot;), the only difference I see with polenta (living in an Italian region where it's largely used) is that polenta is not made with milk.&#xD;&#xA;&#xD;&#xA;Other differences could be:&#xD;&#xA;&#xD;&#xA; - The coarse grade of the ground corn kernels.&#xD;&#xA; - The type of corn kernels used; we use also buckwheat to make polenta.&#xD;&#xA; - The other ingredients used to make grits; In Lombardy, there is a polenta called &quot;taragna&quot; that is made using buckwheat flour, and adding cheese." />
  <row Id="7876" PostHistoryTypeId="2" PostId="4205" RevisionGUID="43a3e3e5-4c33-4a57-95b6-a1f6f0d91b46" CreationDate="2010-08-04T12:50:19.790" UserId="27" Text="We had bread bowls at the coffee shop I used to work at for the stew as the soup was too runny. I never tried it but we always ran out of bread bowls. :) We just had a giant 'bun' that you cut the top off and then scooped the inside out. If you were hungry enough you could always dip that inside bread in the soup." />
  <row Id="7877" PostHistoryTypeId="2" PostId="4206" RevisionGUID="9c9430b5-1462-4731-a19e-650b20b9f04e" CreationDate="2010-08-04T12:51:23.830" UserId="1274" Text="Some people say it's just preparation and the base is the same ground corn / corn meal, some people say for grits you need (more coarsely) ground hominy (which is corn that has been soaked in lye or lime).&#xD;&#xA;&#xD;&#xA;Polenta can be found loose and really solid: grits are generally loose.&#xD;&#xA;&#xD;&#xA;Corn type may also differ, as may the dish's 'typical cultural trappings' (fat cheddar and bacon vs. leaner stuff)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7878" PostHistoryTypeId="4" PostId="4192" RevisionGUID="a32903d1-f162-444c-a3c6-2cd6c55e4f7e" CreationDate="2010-08-04T13:02:40.360" UserId="1644" Comment="edited title" Text="With what can I replace eggs? " />
  <row Id="7879" PostHistoryTypeId="2" PostId="4207" RevisionGUID="ef805fbf-86e9-4c96-bedd-ba2c5ea68a78" CreationDate="2010-08-04T13:08:38.383" UserId="1229" Text="In [Brownies without egg](http://cooking.stackexchange.com/questions/4051/brownies-without-egg), [Darin Sehnert](http://cooking.stackexchange.com/users/426/darin-sehnert) makes a reference to commercial &quot;Egg replacer&quot;. " />
  <row Id="7880" PostHistoryTypeId="5" PostId="4189" RevisionGUID="4f020707-d87f-426d-a053-ae150ce445ad" CreationDate="2010-08-04T13:22:43.893" UserId="403" Comment="added 529 characters in body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Fahrenheit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg; F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg; F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg; F.&lt;br&gt;&#xD;&#xA;Fast/quick (high): 375-400&amp;deg; F.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 400-425&amp;deg; F.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually around 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.&#xD;&#xA;&#xD;&#xA;If you ever see reference to a &quot;pastry&quot; or &quot;bread-baking&quot; oven, that generally means the temperature will range from 360-380&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;(Rounded) Conversion to Celsius&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 150-160/170&amp;deg; C.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 160/170-180&amp;deg; C.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 180-190&amp;deg; C.&lt;br&gt;&#xD;&#xA;Fast/quick (high): 190-200&amp;deg; C.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 200-220&amp;deg; C.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Gas Marks&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 2-3&lt;br&gt;&#xD;&#xA;Slow (low) oven: 3-4&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 4-5&lt;br&gt;&#xD;&#xA;Fast/quick (high): 5-6&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 6-7" />
  <row Id="7881" PostHistoryTypeId="2" PostId="4208" RevisionGUID="76da191b-2e2c-4e44-8132-d81690c25884" CreationDate="2010-08-04T13:32:01.923" UserId="1662" Text="I just saw a recipe that said to &quot;temper&quot; an egg, which I had never heard of before.  I did a little reading on it, but what is the easiest/best way to do it?" />
  <row Id="7882" PostHistoryTypeId="1" PostId="4208" RevisionGUID="76da191b-2e2c-4e44-8132-d81690c25884" CreationDate="2010-08-04T13:32:01.923" UserId="1662" Text="How do I temper an egg?" />
  <row Id="7883" PostHistoryTypeId="3" PostId="4208" RevisionGUID="76da191b-2e2c-4e44-8132-d81690c25884" CreationDate="2010-08-04T13:32:01.923" UserId="1662" Text="&lt;eggs&gt;" />
  <row Id="7884" PostHistoryTypeId="2" PostId="4209" RevisionGUID="276c0b1f-53e2-41b5-947d-25e93da41c45" CreationDate="2010-08-04T13:35:11.823" UserId="218" Text="It means, basically, to stir in some warm liquid to prevent it from later curdling. Once the egg is warmed and mixed with some of your sauce, it can safely be incorporated into the rest of the high-temperature sauce without (as much) fear that you're going to end up with scrambled eggs floating around in your hollandaise.&#xD;&#xA;&#xD;&#xA;Generally, you crack the egg in a bowl, and spoon in a little sauce, mix it, spoon in a little more, mix it, and then you should be good to go. It goes without saying that if the sauce you spoon in curdles the egg, discard, and start again." />
  <row Id="7885" PostHistoryTypeId="5" PostId="4189" RevisionGUID="f1fbe5ef-7580-4ba3-a604-8e870838bf3b" CreationDate="2010-08-04T13:39:06.047" UserId="403" Comment="added 397 characters in body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Fahrenheit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg; F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg; F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg; F.&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 375-400&amp;deg; F.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 400-425&amp;deg; F.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually about 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.&#xD;&#xA;&#xD;&#xA;If you ever see reference to a &quot;pastry,&quot; &quot;bread,&quot; or &quot;bread-baking&quot; oven, that generally means the temperature will range from 360-380&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;(Rounded) Conversion to Celsius&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 150-160/170&amp;deg; C.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 160/170-180&amp;deg; C.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 180-190&amp;deg; C.&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 190-200&amp;deg; C.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 200-220&amp;deg; C.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Gas Marks&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 2-3&lt;br&gt;&#xD;&#xA;Slow (low) oven: 3-4&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 4-5&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 5-6&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 6-7&#xD;&#xA;&#xD;&#xA;&lt;b&gt;[Oven To Campfire Temperature Conversion Chart][1]&lt;/b&gt;&lt;br&gt;&#xD;&#xA;&lt;i&gt;(For Use with Dutch Ovens and Charcoal)&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;Slow (low) oven: 6-8 briquettes below/ 12-16 on lid&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 8-10 briquettes below/ 16-18 on lid&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 10-12 briquettes below/ 18-24 on lid&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://dutchovenandcampfirerecipes.com/Free%20Recipes.htm" />
  <row Id="7886" PostHistoryTypeId="6" PostId="4180" RevisionGUID="7388cbf9-79c9-43c0-8807-37d7d848218c" CreationDate="2010-08-04T13:41:09.130" UserId="403" Comment="edited tags" Text="&lt;oven&gt;&lt;temperature&gt;&lt;conversion&gt;" />
  <row Id="7887" PostHistoryTypeId="5" PostId="4189" RevisionGUID="e94efa90-047e-4060-a96e-1e5dc7b964ee" CreationDate="2010-08-04T13:45:08.873" UserId="403" Comment="deleted 40 characters in body" Text="The idea of a &quot;fast&quot; oven comes from the time when wood-burning stoves without temperature gauges were the most common ones in kitchens. A fast oven is anywhere from 400-425&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Fahrenheit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 300-325&amp;deg; F.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 325-350&amp;deg; F.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 350-375&amp;deg; F.&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 375-400&amp;deg; F.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 400-425&amp;deg; F.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Various &quot;modern&quot; cookbooks that attempt to explain these terms will often give different temperatures, but the degree of difference isn't usually that great (usually about 25 degrees in either direction); what was a fast oven to one cook may only have been a moderate oven to another.&#xD;&#xA;&#xD;&#xA;A &quot;pastry,&quot; &quot;bread,&quot; or &quot;bread-baking&quot; oven generally refers to a temperature range of 360-380&amp;deg; F. &#xD;&#xA;&#xD;&#xA;&lt;b&gt;(Rounded) Conversion to Celsius&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 150-160/170&amp;deg; C.&lt;br&gt;&#xD;&#xA;Slow (low) oven: 160/170-180&amp;deg; C.&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 180-190&amp;deg; C.&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 190-200&amp;deg; C.&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 200-220&amp;deg; C.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Conversion to Gas Marks&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Very slow (very low) oven: 2-3&lt;br&gt;&#xD;&#xA;Slow (low) oven: 3-4&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 4-5&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 5-6&lt;br&gt;&#xD;&#xA;Very fast/very quick (very high) oven: 6-7&#xD;&#xA;&#xD;&#xA;&lt;b&gt;[Oven To Campfire Temperature Conversion Chart][1]&lt;/b&gt;&lt;br&gt;&#xD;&#xA;&lt;i&gt;(For Use with Dutch Ovens and Charcoal)&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;Slow (low) oven: 6-8 briquettes below/ 12-16 on lid&lt;br&gt;&#xD;&#xA;Moderate (medium) oven: 8-10 briquettes below/ 16-18 on lid&lt;br&gt;&#xD;&#xA;Fast/quick (high) oven: 10-12 briquettes below/ 18-24 on lid&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://dutchovenandcampfirerecipes.com/Free%20Recipes.htm" />
  <row Id="7888" PostHistoryTypeId="2" PostId="4210" RevisionGUID="d0a3e8cc-0f8c-41ac-a85e-3d27f9b1a41b" CreationDate="2010-08-04T13:46:40.447" UserId="1229" Text="`USA size ---- Mass per egg ----------------------------------- European size`  &#xD;&#xA;`Jumbo ------------------------ Greater than 2.5 oz. or 71 g  -- Very Large (73 - )`	&#xD;&#xA;`Very Large or Extra-Large (XL)	Greater than 2.25 oz. or 64 g - Large (63 - 73)`  &#xD;&#xA;`Large (L) -------------------- Greater than 2 oz. or 57 g ---- Medium (53 - 63)`  &#xD;&#xA;`Medium (M) ------------------- Greater than 1.75 oz. or 50 g - Medium (53 - 63)`  &#xD;&#xA;`Small (S) -------------------- Greater than 1.5 oz. or 43 g -- Small`  &#xD;&#xA;`Peewee	----------------------- Greater than 1.25 oz. or 35 g - Small ( - 53)`&#xD;&#xA;&#xD;&#xA;I wrote between parentheses the weight range for the European sizes (in grams)." />
  <row Id="7889" PostHistoryTypeId="2" PostId="4211" RevisionGUID="916b9dba-5b0d-444c-8f04-f0a66f04fad3" CreationDate="2010-08-04T13:52:33.053" UserId="218" Text="I usually recommend the more traditional &lt;a href=&quot;http://www.amazon.com/Joy-Cooking-75th-Anniversary-2006/dp/0743246268&quot;&gt;Joy of Cooking&lt;/a&gt;. It was pretty much &lt;i&gt;the&lt;/i&gt; american cookbook for about 50 years. It's decent, and it's got a recipe for pretty much everything.&#xD;&#xA;&#xD;&#xA;A more modern choice would be Bittman's &lt;a href=&quot;http://www.amazon.com/dp/0764578650/?tag=googhydr-20&amp;hvadid=5156942781&amp;ref=pd_sl_384m70ytar_e&quot;&gt;How to Cook Everything&lt;/a&gt;. Same principle, but a more modern take on it.&#xD;&#xA;&#xD;&#xA;Both books have huge amounts of text dedicated to first principles. How to do this or that, what this or that meat is good for, what herbs go together, how to make the base sauces, etc, etc. If you're looking for &lt;i&gt;reference&lt;/i&gt; rather than recipes, that's a good place to start." />
  <row Id="7890" PostHistoryTypeId="5" PostId="4130" RevisionGUID="91e16348-871d-4b71-a950-3868aa5b0bfb" CreationDate="2010-08-04T13:55:57.213" UserId="87" Comment="added 150 characters in body" Text="... without using a toothpick?&#xD;&#xA;&#xD;&#xA;**EDIT** &#xD;&#xA;&#xD;&#xA;the spirit of my question was to use a non penetrative device. I like the thermometer idea, but no one seems how the heck to use them" />
  <row Id="7891" PostHistoryTypeId="2" PostId="4212" RevisionGUID="69dcf005-6654-4b7d-8d3a-531f50dbc011" CreationDate="2010-08-04T13:58:57.520" UserId="1664" Text="###Standard Refried Beans (from a can)&#xD;&#xA; - Heat your fat of choice (olive oil, lard, shortening) in a heavy pan&#xD;&#xA; - Add this mash to the fat in blobs. The idea is to get as much surface area exposed to the fat as possible, because this is where the yumminess comes from, so, not a big blob in the middle of the pan. Preferably, several smaller ones&#xD;&#xA; - After a time, start stirring the bean mash and fat together, then mix in the reserved whole beans. Thin with water or broth&#xD;&#xA;&#xD;&#xA;###Bonus:Roasted Garlic Refried Beans (from a can)&#xD;&#xA; - Mash 1/3 of the beans coarsely in a bowl, using the back of a fork and a little water&#xD;&#xA; - Peel a couple of whole garlic cloves. Leave them whole&#xD;&#xA; - Put these in the fat as it heats. If the fat doesn't cover the cloves completely, you can either stir from time to time, or, better, tilt the pan so that the fat and garlic pool on one side&#xD;&#xA; - When the outside of the garlic cloves are the color of milk chocolate, add the mashed beans as above&#xD;&#xA; - Stir the mixture together, mashing the cloves into paste with the back of a wooden spoon. Add reserved beans, thin with broth or water&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7892" PostHistoryTypeId="5" PostId="4166" RevisionGUID="e528c3f5-cdfd-4e0c-b95f-062197d0cc24" CreationDate="2010-08-04T14:08:41.430" UserId="1626" Comment="fixed grammar" Text="Wikipedia has also other [uses for Scalded milk][1] besides killing bacteria:&#xD;&#xA;&#xD;&#xA;Uses&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;* Scalded milk is called for in the original recipes for béchamel sauce, to prevent the sauce from thickening excessively. Since these early recipes predate pasteurization, this was a necessary step.&#xD;&#xA;* Scalded milk is used in bread to make a more tender loaf.&#xD;&#xA;* Scalded milk is used in yogurt to make the proteins unfold. The acid produced during the yogurt development causes less whey separation and a firmer yogurt.&#xD;&#xA;* Café au lait, baked milk, and ryazhenka also use scalded milk.&#xD;&#xA;* Scalded milk is used in many doughnut recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scalded_milk#Uses" />
  <row Id="7893" PostHistoryTypeId="2" PostId="4213" RevisionGUID="52b918d6-c3e4-4d9b-8db9-0696598d77aa" CreationDate="2010-08-04T14:12:02.267" UserId="1665" Text="Bananas! I grill it as 1 piece with the skin on. When the skin gets dark it is ready. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="7894" PostHistoryTypeId="2" PostId="4214" RevisionGUID="8be7382b-305d-4907-afcf-92f32148773d" CreationDate="2010-08-04T14:14:18.317" UserId="1644" Text="Is it ok to boil pasta in pan with a pasta sauce?&#xD;&#xA;&#xD;&#xA;Is there any reason to boil pasta separately (and then add the sauce)?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="7895" PostHistoryTypeId="1" PostId="4214" RevisionGUID="8be7382b-305d-4907-afcf-92f32148773d" CreationDate="2010-08-04T14:14:18.317" UserId="1644" Text="Can I boil pasta in a pasta sauce?" />
  <row Id="7896" PostHistoryTypeId="3" PostId="4214" RevisionGUID="8be7382b-305d-4907-afcf-92f32148773d" CreationDate="2010-08-04T14:14:18.317" UserId="1644" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="7898" PostHistoryTypeId="2" PostId="4216" RevisionGUID="57cabbfa-e324-481a-8ff1-2b3fd0c6283e" CreationDate="2010-08-04T14:18:22.083" UserId="1663" Text="If I could have only one cookbook I'd choose [The Cooking Book][1], by Victoria Blashford-Snell. It's an extremely well elaborate illustrated hardcover guide for everyday cooks. It doesn't only contain delicious and accessible recipes greatly categorized but step-by-step guidance for techniques and, last but not least, suggestions for serving and what to do with left-overs.&#xD;&#xA;&#xD;&#xA;From appetizers to desserts, from lunch box to elaborated party dinners. A superb book!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Cooking-Book-Victoria-Blashford-Snell/dp/1405332220" />
  <row Id="7899" PostHistoryTypeId="2" PostId="4217" RevisionGUID="31bc5d1d-7a17-435b-ba8e-36306a4fd639" CreationDate="2010-08-04T14:19:36.463" UserId="1664" Text="In short, no, if you want a good result, you have to use at least *some* water.  The starch particles rinsed off by the water would end up in your sauce and you'd have a gloppy mess on your hands.&#xD;&#xA;&#xD;&#xA;Check out [this article][1] by Harold McGee, where he investigates the assumption that you need to boil pasta in copious water to have it come out right.&#xD;&#xA;&#xD;&#xA;To summarize, if you're going to use the low-water method (2 qts water), you need to start with cold water and you need to stir frequently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://curiouscook.com/cook/other_writings_detail.php?id=44" />
  <row Id="7900" PostHistoryTypeId="2" PostId="4218" RevisionGUID="61b63944-4de9-4a15-83f8-0cc39c916450" CreationDate="2010-08-04T14:19:49.507" UserId="87" Text="anything by the [CIA][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/s/ref=ntt_athr_dp_sr_1?_encoding=UTF8&amp;sort=relevancerank&amp;search-alias=books&amp;field-author=The%20Culinary%20Institute%20of%20America" />
  <row Id="7902" PostHistoryTypeId="2" PostId="4219" RevisionGUID="aa75760a-f25f-4ea3-bcd7-e84e1e6c7448" CreationDate="2010-08-04T14:23:54.257" UserId="210" Text="you sort of can do this.  Lasagne is sort of done this way.  &#xD;&#xA;&#xD;&#xA;I assume that the reason why you don't see this advocated with other types of pasta is that your sauce would become very starchy, and often you want to get rid of this starch.  &#xD;&#xA;&#xD;&#xA;If you can think of a sauce in which a lot of starchyness is desirable, then as long as the sauce was quite thin to start with then you might be able to thicken it up as it cooks by cooking the pasta in the sauce.&#xD;&#xA;&#xD;&#xA;But I think that the recipe would be very susceptible to going wrong as a small amount more water or a different brand of pasta and you might not get the sauce consistency you want, and then you'd have to take the pasta out to stop it overcooking whilst you adjusted the consistency of the sauce.  And if there was not enough liquid to start with you might not cook the pasta enough before the sauce dried out or became too gloopy.&#xD;&#xA;&#xD;&#xA;I imagine that you would get better results with fresh pasta then with dried too." />
  <row Id="7903" PostHistoryTypeId="2" PostId="4220" RevisionGUID="eddbbfcf-703f-4dc2-92ec-c670e4c73c50" CreationDate="2010-08-04T14:25:54.080" UserId="27" Text="I made meatballs yesterday in the oven and I'm going to add them to pasta sauce tonight to heat them up and add them to spaghetti. My question is how long should I boil the meatballs for in the sauce before adding it to the pasta and serving. &#xD;&#xA;&#xD;&#xA;[The recipe][1] I was looking at didn't use the oven so they cooked the meatballs in the sauce for 20 minutes without stirring and then another 20 minutes while stirring. So I would assume I just have to boil the meatballs long enough to heat the sauce and the meatballs. However contrary to this while looking up how long I should cook the meatballs for I came across one recipe that cooked the meatballs in the oven and then cooked them in the pasta for one hour even though the meatballs were already cooked.&#xD;&#xA;&#xD;&#xA;So my question is how long should I cook the meatballs in the sauce? What are the benefits to cooking them for a longer or shorter time? Can you cook them for too long and if so what is too long?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/kittencals-italian-melt-in-your-mouth-meatballs-69173" />
  <row Id="7904" PostHistoryTypeId="1" PostId="4220" RevisionGUID="eddbbfcf-703f-4dc2-92ec-c670e4c73c50" CreationDate="2010-08-04T14:25:54.080" UserId="27" Text="Heating meatballs in pasta sauce" />
  <row Id="7905" PostHistoryTypeId="3" PostId="4220" RevisionGUID="eddbbfcf-703f-4dc2-92ec-c670e4c73c50" CreationDate="2010-08-04T14:25:54.080" UserId="27" Text="&lt;please-remove-this-tag&gt;&lt;meat&gt;&lt;meatballs&gt;" />
  <row Id="7906" PostHistoryTypeId="2" PostId="4221" RevisionGUID="bff199a6-8b7a-46c3-b3cc-de73d0486122" CreationDate="2010-08-04T14:28:24.747" UserDisplayName="David" Text="Deborah Madison's Vegetarian Cooking for Everyone is my Bible for all things non-meat related. For meat-related stuff, I don't have any one go to book. " />
  <row Id="7907" PostHistoryTypeId="5" PostId="4219" RevisionGUID="34aa2631-55cf-4893-bf92-ddff3c1b5909" CreationDate="2010-08-04T14:31:23.197" UserId="210" Comment="added 319 characters in body" Text="you sort of can do this.  Lasagne is sort of done this way.  &#xD;&#xA;&#xD;&#xA;I assume that the reason why you don't see this advocated with other types of pasta is that your sauce would become very starchy, and often you want to get rid of this starch.  &#xD;&#xA;&#xD;&#xA;If you can think of a sauce in which a lot of starchyness is desirable, then as long as the sauce was quite thin to start with then you might be able to thicken it up as it cooks by cooking the pasta in the sauce.&#xD;&#xA;&#xD;&#xA;But I think that the recipe would be very susceptible to going wrong as a small amount more water or a different brand of pasta and you might not get the sauce consistency you want, and then you'd have to take the pasta out to stop it overcooking whilst you adjusted the consistency of the sauce.  And if there was not enough liquid to start with you might not cook the pasta enough before the sauce dried out or became too gloopy.&#xD;&#xA;&#xD;&#xA;I imagine that you would get better results with fresh pasta then with dried too.&#xD;&#xA;&#xD;&#xA;[This blog post][1] has some interesting investigations into cooking pasta and some of the pictures of the starchy water from pasta cooked in small amounts water show how much starch is coming off the pasta. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" />
  <row Id="7908" PostHistoryTypeId="2" PostId="4222" RevisionGUID="191855d7-77d8-4eed-ae3e-76bb7b1475f9" CreationDate="2010-08-04T14:33:57.293" UserId="1148" Text="Keep in mind that an expiry date applies only to an **unopened** container.&#xD;&#xA;&#xD;&#xA;That commercial caesar salad dressing with an expiry date 18 months in the future?  Throw it out 60 days after opening. &#xD;&#xA;&#xD;&#xA;High acid foods like pickles, mustards etc, will last along time, as will &quot;Italian&quot; dressings, but anything creamy has a pretty short life span." />
  <row Id="7909" PostHistoryTypeId="2" PostId="4223" RevisionGUID="cf76c490-d987-4a16-9774-96f722267a6f" CreationDate="2010-08-04T14:37:49.190" UserId="41" Text="If the meatballs are already cooked, then leaving them in the boiling/simmering sauce for a longer period is just going to cause them to absorb more moisture.  Depending on exactly how you made the meatballs, that could make them softer, or... it could make them fall apart.  They'll also pick up more flavour from the sauce.&#xD;&#xA;&#xD;&#xA;You certainly don't *need* to simmer them for more than a few minutes if they're already cooked and have the texture and flavour you want.  There's no food safety issue here and they're not going to burn (when making a stew or chili you would usually simmer the meat for several *hours*).  It's purely a matter of taste.  If you want them to absorb as much flavour as possible from the sauce, then simmer them as long as you can until and unless you see them starting to break apart." />
  <row Id="7910" PostHistoryTypeId="2" PostId="4224" RevisionGUID="1f726b4d-c8d6-4146-83c6-dacb0c3b672e" CreationDate="2010-08-04T14:38:23.450" UserId="1123" Text="20 or so minutes cooking the meatballs in the sauce has always done the job for me. You want to cook them sufficiently long so that they absorb the moisture and flavour of the sauce, but not too long such that they lose their firm texture. The reverse process of the meat flavouring the sauce is also an important one.&#xD;&#xA;&#xD;&#xA;As a side note, it is more advisable to simmer the sauce, rather than boil it, or it will likely become too thick and may even burn.&#xD;&#xA;&#xD;&#xA;In general, the combination of initially cooking the meatballs in the oven, and then simmering in the pan is the right way to do things. This ensures that the meatballs are sufficiently cooked, do not fall apart, and have the right firmness. Worth noting is that you should pad off the grease on the meatballs before putting them in the sauce." />
  <row Id="7912" PostHistoryTypeId="2" PostId="4226" RevisionGUID="bb83f7e5-6eac-4594-9b24-3a6a7c4c943d" CreationDate="2010-08-04T14:39:52.820" UserId="1670" Text="I have experimented with a rat-tail file for course work and a straighting rod for fine (basically following my old boy-scout instructions for knives and axes). Very labor intensive as you have to do each serration separately. &#xD;&#xA;&#xD;&#xA;The results were better than nothing, but not particularly good. &#xD;&#xA;&#xD;&#xA;It you are going to try it, you will need to find a file with a diameter that matches the serration." />
  <row Id="7913" PostHistoryTypeId="5" PostId="4223" RevisionGUID="8fa8c9f2-79f4-41fb-a490-bc7dc6bf5191" CreationDate="2010-08-04T14:43:20.803" UserId="41" Comment="added 236 characters in body" Text="If the meatballs are already cooked, then leaving them in the boiling/simmering sauce for a longer period is just going to cause them to absorb more moisture.  Depending on exactly how you made the meatballs, that could make them softer, or... it could make them fall apart.  They'll also pick up more flavour from the sauce.&#xD;&#xA;&#xD;&#xA;You certainly don't *need* to simmer them for more than a few minutes if they're already cooked and have the texture and flavour you want.  There's no food safety issue here and they're not going to burn (when making a stew or chili you would usually simmer the meat for several *hours*).  It's purely a matter of taste.  If you want them to absorb as much flavour as possible from the sauce, then simmer them as long as you can until and unless you see them starting to break apart.&#xD;&#xA;&#xD;&#xA;Personally, I'd toss them in for 10-20 minutes and be done with it.  I prefer to actually *cook* the meatballs in the sauce for tenderness; presumably, if you made them separately, you'd want them to remain firm, so don't overdo it." />
  <row Id="7915" PostHistoryTypeId="2" PostId="4227" RevisionGUID="219efb9d-5a44-47f8-9f61-abd215aa89ed" CreationDate="2010-08-04T15:01:03.887" UserId="1259" Text="Favorite? Probably not, but if I had to limit it to one cookbook, I'd use [The Best Recipe][1]. It's a 1000 page tome with most everything you want to know how to cook. The reason I love the book though, is their approach. For each recipe, they gather a bunch of different recipes and then make them all, figure out what they like and don't, change the recipes, make them again, etc. until they find the &quot;best&quot; recipe. The fascinating thing about the book is that they document all this along with the recipe, so you can figure out not just how to make a dish, but why you're doing it a certain way. That knowledge, gleaned mostly from this book, is what allowed me to step beyond following a recipe and actually start to cook and be creative in the kitchen. &#xD;&#xA;&#xD;&#xA;Also, I would NOT get The French Laundry book. That is not a Tuesday night, throw something together kind of a book. If you want a Keller book, get [Ad Hoc at Home][2]. It is by far his most accessible book. But even that wouldn't qualify as a bible for your kitchen. Note: I'm not saying The French Laundry book isn't good, just that it doesn't meet the standard of the question. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388&#xD;&#xA;  [2]: http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774" />
  <row Id="7917" PostHistoryTypeId="2" PostId="4228" RevisionGUID="da65f8dc-478b-47b0-8699-96ad5ac56755" CreationDate="2010-08-04T15:07:32.237" UserId="1393" Text="There is a commercial egg replacer named Ener-G that you can find at most health-food stores. Here is a link to the product FAQ: http://www.ener-g.com/Faq/productfaq.aspx . I wouldn't say it does 100% of the things an egg can do (good luck making a custard with it!), but many vegans seem to find it helpful. " />
  <row Id="7918" PostHistoryTypeId="2" PostId="4229" RevisionGUID="4b5dff94-ce6a-4f8a-bfd2-192e4b5b156f" CreationDate="2010-08-04T15:11:02.713" UserId="1393" Text="You can cook [pasta by the absorption method][1], where you keep adding liquid in a covered pot until it is all absorbed. The liquid can be flavored, including wine for example. The texture is somewhat different, and the flavor absorbs very well. The pasta can also be toasted first. This is a traditional method for the Spanish dish known as fideos.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2010/06/peppery-red-wine-capellini-cooked-by-the-absorption-method-recipe.html" />
  <row Id="7919" PostHistoryTypeId="2" PostId="4230" RevisionGUID="c2c64243-e25b-4787-bfca-16f13d5399cd" CreationDate="2010-08-04T15:19:38.513" UserId="60" Text="You don't need to worry about trying to bake hollow bread.&#xD;&#xA;&#xD;&#xA;The typical way of doing this is to bake a stout, crusty French bread into a [boule]. You can use commercial yeast, but I recommend sourdough if you can.&#xD;&#xA;&#xD;&#xA;Once baked, and cooled, you just cut a circular hole in the top of the boule and remove a big chunk. The larger the hole, the larger the portion of soup. If you were to actually _hollow_ this out, you'd end up with a rather huge portion of soup. The finished product should end up looking exactly like those shown in [this blog post][1].&#xD;&#xA;&#xD;&#xA;[boule]: http://en.wikipedia.org/wiki/Boule_(bread)&#xD;&#xA;[1]: http://www.thefreshloaf.com/node/5439/bread-bowls-panera-bread-broccoli-cheese-soup" />
  <row Id="7920" PostHistoryTypeId="2" PostId="4231" RevisionGUID="0f022650-33ca-44aa-90b1-a337451ef562" CreationDate="2010-08-04T15:36:26.043" UserId="649" Text="For the best of both methods, cook the pasta most of the way in water, then strain and dump into the sauce to let it finish the last few minutes of cooking." />
  <row Id="7921" PostHistoryTypeId="5" PostId="4210" RevisionGUID="b8f36946-c970-4aef-9e3a-4eb1146d7741" CreationDate="2010-08-04T15:36:26.683" UserId="1229" Comment="improved formatting" Text="`USA size --------------------- Mass per egg ------------------ European size`  &#xD;&#xA;`Jumbo ------------------------ Greater than 2.5 oz. or 71 g  -- Very Large (73 - )`	&#xD;&#xA;`Very Large or Extra-Large (XL)	Greater than 2.25 oz. or 64 g - Large (63 - 73)`  &#xD;&#xA;`Large (L) -------------------- Greater than 2 oz. or 57 g ---- Medium (53 - 63)`  &#xD;&#xA;`Medium (M) ------------------- Greater than 1.75 oz. or 50 g - Medium (53 - 63)`  &#xD;&#xA;`Small (S) -------------------- Greater than 1.5 oz. or 43 g -- Small`  &#xD;&#xA;`Peewee	----------------------- Greater than 1.25 oz. or 35 g - Small ( - 53)`&#xD;&#xA;&#xD;&#xA;I wrote between parentheses the weight range for the European sizes (in grams)." />
  <row Id="7922" PostHistoryTypeId="2" PostId="4232" RevisionGUID="7bd255c8-a75d-49a7-a28a-5c846fa57ee5" CreationDate="2010-08-04T15:47:24.820" UserId="60" Text="True southern grits are made with ground [hominy] whereas polenta is simply ground [cornmeal]. The proper name for them is actually hominy grits. You can make &quot;grits&quot; out of untreated corn, but these are corn grits and not really found in southern US cuisine. Grits are typically a much coarser grind than polenta.&#xD;&#xA;&#xD;&#xA;Hominy is corn that has been [nixtamalized], which means soaked and cooked in an alkali solution typically lye or limewater. This process converts the niacin present in corn into a form more soluble in the human body. Early European importers of corn from the USA dismissed this process as unnecessary, and as corn became a subsequent staple a pretty nasty disease called [pellagra] took hold caused by niacin deficiency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[hominy]: http://en.wikipedia.org/wiki/Hominy&#xD;&#xA;[cornmeal]: http://en.wikipedia.org/wiki/Cornmeal&#xD;&#xA;[nixtamalized]: http://en.wikipedia.org/wiki/Nixtamalization&#xD;&#xA;[pellagra]: http://en.wikipedia.org/wiki/Pellagra" />
  <row Id="7923" PostHistoryTypeId="2" PostId="4233" RevisionGUID="963c8968-0dc5-47aa-994b-566d8c415025" CreationDate="2010-08-04T15:58:12.177" UserId="177" Text="An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not?  Is there a reason behind this?" />
  <row Id="7924" PostHistoryTypeId="1" PostId="4233" RevisionGUID="963c8968-0dc5-47aa-994b-566d8c415025" CreationDate="2010-08-04T15:58:12.177" UserId="177" Text="Why Parboil Some Vegetables Before Stir-Frying?" />
  <row Id="7925" PostHistoryTypeId="3" PostId="4233" RevisionGUID="963c8968-0dc5-47aa-994b-566d8c415025" CreationDate="2010-08-04T15:58:12.177" UserId="177" Text="&lt;stir-fry&gt;" />
  <row Id="7927" PostHistoryTypeId="2" PostId="4235" RevisionGUID="87aca284-c14c-444f-b6c7-f7764d5a6b2f" CreationDate="2010-08-04T16:11:31.993" UserId="1664" Text="Really, this is just to even out cooking times for vegetables that don't have a surface area to volume ratio consistent with the other things you're stir-frying.  If you were to shred those green beans, as is sometimes done, you could put them in at the same time as raw, julienned carrots, and they would finish at the same time.&#xD;&#xA;&#xD;&#xA;If you put them in whole, you'll end up with beans that are burned on the outside and raw on the inside, as there's not enough time for the heat to penetrate to the center of the bean before the outside burns.  Or, if you fry at a lower heat, you could get the beans cooked, but would have to add the carrots later (which means a lower temperature, too, since the beans are dragging heat out of your pan) in order to have them not turn to mush." />
  <row Id="7928" PostHistoryTypeId="2" PostId="4236" RevisionGUID="b9cf7735-2c63-4e03-bbaf-b31736ca4162" CreationDate="2010-08-04T16:18:58.790" UserId="1236" Text="I always blanch before stir frying, which I believe is slightly different than parboiling in this case.  To me, and please comment if I'm wrong, parboiling is just boiling for a set amount of time, generally (for green beans) 5-7 minutes.  Blanching is faster, 2 minutes max at my house, and then dumping into an ice bath to stop the cooking process temporarily before sauteeing.&#xD;&#xA;&#xD;&#xA;The benefits I've found are:&#xD;&#xA;&#xD;&#xA;1) More even cooking.  By starting the beans in boiling water, as Rich said, it allows the centers to start to get cooked whereas with just stir frying I've had raw centers before.  When I sautee raw green beans, the result is generally beans that taste very &quot;earthy&quot; and a lot more raw - depending what you're going for, this can be good or bad.  My wife doesn't like the taste of raw vegetables, but does like the crisp texture, so by doing it this way I make them much more palatable to her while still maintaining their crispness.  When I parboil, I tend to end up with slightly softer/mushier beans.&#xD;&#xA;&#xD;&#xA;2) Maintains the bright color, sometimes even enhancing it, very important to me when serving guests as you eat with your eyes first. &#xD;&#xA;&#xD;&#xA;3) Enhanced/locks in fresh flavor.  I don't understand the science behind this yet, but experience and trial and error have shown me a significant difference between when I do blanch, and when I don't.  " />
  <row Id="7929" PostHistoryTypeId="2" PostId="4237" RevisionGUID="dccb9879-101b-4f67-980a-f531b29939f0" CreationDate="2010-08-04T16:24:41.733" UserId="210" Text="Whilst sometimes you need to do this to cook vegetables which are 'thick' or require a fair bit of cooking to make them edible (beans if they are whole, broccoli unless it is broken up very small), what I prefer to do is to stir fry these bits together (along with some garlic/ginger/chili if i'm using it) at the start and when they have taken on a little colour (a minute or so) I add a few tables spoons of water, turn the heat down and put a lid on the wok.  &#xD;&#xA;&#xD;&#xA;This allows the veggies to steam and so be sufficiently cooked.  Then I take them out and keep separate, cook the rest of my stir fry and add them back in before I add the sauce." />
  <row Id="7930" PostHistoryTypeId="16" PostId="4191" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7931" PostHistoryTypeId="16" PostId="4211" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7932" PostHistoryTypeId="16" PostId="4216" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7933" PostHistoryTypeId="16" PostId="4218" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7934" PostHistoryTypeId="16" PostId="4221" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7935" PostHistoryTypeId="16" PostId="4227" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7936" PostHistoryTypeId="16" PostId="4190" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-04T16:30:37.077" UserId="8" />
  <row Id="7937" PostHistoryTypeId="2" PostId="4238" RevisionGUID="83b49da6-0f86-4dc9-8e5a-6f415a1ad828" CreationDate="2010-08-04T16:31:43.723" UserId="177" Text="I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe?  I've eaten blood sausage and black pudding, but still am curious about a sauce?" />
  <row Id="7938" PostHistoryTypeId="1" PostId="4238" RevisionGUID="83b49da6-0f86-4dc9-8e5a-6f415a1ad828" CreationDate="2010-08-04T16:31:43.723" UserId="177" Text="I would like to know how to thicken sauces with blood and is it safe?" />
  <row Id="7939" PostHistoryTypeId="3" PostId="4238" RevisionGUID="83b49da6-0f86-4dc9-8e5a-6f415a1ad828" CreationDate="2010-08-04T16:31:43.723" UserId="177" Text="&lt;sauce&gt;" />
  <row Id="7941" PostHistoryTypeId="6" PostId="4192" RevisionGUID="2d5c7a72-c9ec-4069-971a-132552dda316" CreationDate="2010-08-04T16:41:29.437" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;eggs&gt;&lt;vegan&gt;" />
  <row Id="7942" PostHistoryTypeId="2" PostId="4239" RevisionGUID="a6a835e8-0e02-43f1-91df-b27aa2246fcc" CreationDate="2010-08-04T16:47:32.800" UserId="87" Text="There were a few questions on here that discuss curdling; I thought I'd create a thread that discusses what to do when curdling occurs." />
  <row Id="7943" PostHistoryTypeId="1" PostId="4239" RevisionGUID="a6a835e8-0e02-43f1-91df-b27aa2246fcc" CreationDate="2010-08-04T16:47:32.800" UserId="87" Text="What to do when curdling occurs?" />
  <row Id="7944" PostHistoryTypeId="3" PostId="4239" RevisionGUID="a6a835e8-0e02-43f1-91df-b27aa2246fcc" CreationDate="2010-08-04T16:47:32.800" UserId="87" Text="&lt;technique&gt;&lt;sauce&gt;&lt;thickening&gt;" />
  <row Id="7945" PostHistoryTypeId="2" PostId="4240" RevisionGUID="4da78c24-bc6c-412a-9cdb-fae25054193e" CreationDate="2010-08-04T16:51:45.103" UserId="27" Text="I came across a [crockpot recipe][1] for burritos. It calls for cooked hamburger (1 lb) as one of its ingredients and specifies that I should cook the mixture on low for 6-10 hours. Is this safe? Whenever I have cooked meat in the crockpot in the past I only use a high temperature and I take it off as soon as it is done so its not kept on 'stay warm'. Since the hamburger is already cooked this is not a question on will this cook it properly but more a question on is this safe and how long (max) can I leave hamburger on low?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/burritos-crock-pot-142332" />
  <row Id="7946" PostHistoryTypeId="1" PostId="4240" RevisionGUID="4da78c24-bc6c-412a-9cdb-fae25054193e" CreationDate="2010-08-04T16:51:45.103" UserId="27" Text="How long is cooked hamburger able to sit in a crockpot?" />
  <row Id="7947" PostHistoryTypeId="3" PostId="4240" RevisionGUID="4da78c24-bc6c-412a-9cdb-fae25054193e" CreationDate="2010-08-04T16:51:45.103" UserId="27" Text="&lt;slow-cooking&gt;&lt;hamburgers&gt;" />
  <row Id="7948" PostHistoryTypeId="2" PostId="4241" RevisionGUID="a88f05d1-0ccd-40f5-9367-8bf5159b3583" CreationDate="2010-08-04T16:54:14.507" UserId="1675" Text="It should be safe, you would want to follow the same precautions you would when preparing meat. I personally like thickening my stews with bone marrow." />
  <row Id="7949" PostHistoryTypeId="2" PostId="4242" RevisionGUID="49879610-48ac-44e2-9b4b-f533ee13b603" CreationDate="2010-08-04T16:54:15.443" UserId="27" Text="I know that this may be a silly question but I came across a [crockpot recipe][1] that asks for the crockpot to be greased before adding the ingredients into the pot. Do you just grease the pot normally? In my case with a bit of olive oil and paper towel. Are you required to grease a crockpot or is it just simpler. I don't want the food to extra greasy.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/burritos-crock-pot-142332" />
  <row Id="7950" PostHistoryTypeId="1" PostId="4242" RevisionGUID="49879610-48ac-44e2-9b4b-f533ee13b603" CreationDate="2010-08-04T16:54:15.443" UserId="27" Text="Should you, and how do you, grease a crockpot?" />
  <row Id="7951" PostHistoryTypeId="3" PostId="4242" RevisionGUID="49879610-48ac-44e2-9b4b-f533ee13b603" CreationDate="2010-08-04T16:54:15.443" UserId="27" Text="&lt;slow-cooking&gt;" />
  <row Id="7952" PostHistoryTypeId="2" PostId="4243" RevisionGUID="e3eafe0a-a3d2-4d38-86df-3c552f8f733e" CreationDate="2010-08-04T16:58:50.443" UserId="1236" Text="Personally, I've never made a dish that required greasing of the crockpot - even if it called for it, I've ignored that step and had no problems.  I can only imagine the step is added to ensure nothing sticks - but my crockpot (and all others I've seen) are glazed porcelain or ceramic, and the recipes always include a liquid of some kind, so I don't think that's going to be a problem.&#xD;&#xA;&#xD;&#xA;If I were going to grease it, however, I'd do it in the method you described, and use a very light touch." />
  <row Id="7953" PostHistoryTypeId="2" PostId="4244" RevisionGUID="79e6037d-290f-4f7d-94b8-9b240754c78d" CreationDate="2010-08-04T17:02:13.667" UserId="649" Text="Depends on what I'm making. When I'm doing a whole chicken, I rub the chicken with olive oil so it doesn't stick to the sides and bottom (and to help the spices adhere to the skin). For a bunch chicken pieces, I might oil the pot instead. Never bothered for chili or soup.&#xD;&#xA;&#xD;&#xA;Oiling/greasing the pan should never be enough to make the food greasy. It is a thin layer of oil, rubbed on to help prevent sticking. There shouldn't be enough for puddles to form, or frying to happen." />
  <row Id="7954" PostHistoryTypeId="2" PostId="4245" RevisionGUID="f3c827ac-0624-4a46-baf1-d460b15a9b29" CreationDate="2010-08-04T17:03:18.877" UserId="1675" Text="food is safe so long as the Crockpot is on, and functioning correctly. The food will maintain a simmer as long as its on, which is too hot for bacteria. " />
  <row Id="7955" PostHistoryTypeId="2" PostId="4246" RevisionGUID="0f3f8c71-29d3-4c69-b691-b3d2d1b8bdc2" CreationDate="2010-08-04T17:05:35.580" UserId="1393" Text="I love the idea of b'stilla but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or seitan. Any other suggestions?" />
  <row Id="7956" PostHistoryTypeId="1" PostId="4246" RevisionGUID="0f3f8c71-29d3-4c69-b691-b3d2d1b8bdc2" CreationDate="2010-08-04T17:05:35.580" UserId="1393" Text="What could I use in a vegetarian b'stilla?" />
  <row Id="7957" PostHistoryTypeId="3" PostId="4246" RevisionGUID="0f3f8c71-29d3-4c69-b691-b3d2d1b8bdc2" CreationDate="2010-08-04T17:05:35.580" UserId="1393" Text="&lt;middle-eastern-cuisine&gt;" />
  <row Id="7958" PostHistoryTypeId="2" PostId="4247" RevisionGUID="ca27b18c-5f0e-45bc-bd86-c3f50195a0c5" CreationDate="2010-08-04T17:07:04.893" UserId="60" Text="If you're making a sauce that isn't supposed to curdle, and it does, you throw it out and start over." />
  <row Id="7959" PostHistoryTypeId="2" PostId="4248" RevisionGUID="aae99806-4f17-46fe-8de8-e40ff391fec3" CreationDate="2010-08-04T17:09:40.490" UserId="649" Text="The hamburger meat itself is never going to burn in a crock-pot, and as long as there is a good enough seal and enough liquid, it shouldn't dry out. As long as the meat is in the bacteria-killing temperature range, I don't see why it couldn't stay there for 10 hours." />
  <row Id="7961" PostHistoryTypeId="5" PostId="4143" RevisionGUID="bcbc0eb8-71da-4d34-83db-9428a6329053" CreationDate="2010-08-04T17:21:56.303" UserId="60" Comment="deleted 1 characters in body; edited title" Text="I just made [Hervé This' Chocolate Chantilly][1] and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very slightly grainy, but the taste was, well, what you might expect: watered down chocolate.&#xD;&#xA;&#xD;&#xA;Does anyone know what, if anything, might have gone wrong? I'm using Weiss chocolate with 57% cocoa solids. I was expecting it to taste something like chocolate mousse. Do I need to alter my expectations?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes" />
  <row Id="7962" PostHistoryTypeId="4" PostId="4143" RevisionGUID="bcbc0eb8-71da-4d34-83db-9428a6329053" CreationDate="2010-08-04T17:21:56.303" UserId="60" Comment="deleted 1 characters in body; edited title" Text="What went wrong with my Chocolate Chantilly (Hervé This' recipe)" />
  <row Id="7963" PostHistoryTypeId="9" PostId="4180" RevisionGUID="2427df5a-ccce-4f86-a150-f40f53ef6cf5" CreationDate="2010-08-04T17:40:18.087" UserId="1646" Comment="Rollback to [facf043d-d20a-4b63-9b4b-11c12d7b54b0]" Text="&lt;oven&gt;" />
  <row Id="7964" PostHistoryTypeId="5" PostId="4149" RevisionGUID="c260c771-8659-45ad-bc31-7af0e7ab7743" CreationDate="2010-08-04T17:43:35.180" UserId="60" Comment="added 215 characters in body; added 2 characters in body" Text="This dish should taste like the chocolate you use and have the texture of a mousse. I'm not familiar with Weiss chocolate, but I don't think 57% is adequate. I would suggest at least 70%. &#xD;&#xA;&#xD;&#xA;Perhaps you should try a different brand? Again, I'm not familiar with Weiss, but is it any good? Do you like the taste of the chocolate alone? You should. If you try a different brand, I'd suggest [Valrhona].&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;The graininess is a result of over whisking. If you over whisk you can simply return it to the pot and start again.&#xD;&#xA;&#xD;&#xA;Also, I looked up Weiss chocolate with 57% cocoa solids, and I'm more confident that this is the primary cause of your flavor problems. The breakdown for this is: 57% Cocoa, 42% Sugar, 36% Fat (the fat is included in the cocoa solid). Cocoa butter (the fat) is what carries the chocolate flavor (provided by the non-fat cocoa solids) and provides the richness and body of the chocolate. Chocolates with 57% Cocoa typically contain 33-36% fat content. Whereas chocolate with 70% cocoa solids typically have a fat content in the range of 40-42%. This lack of fat can lead to a &quot;blander&quot; taste in the finished dish.&#xD;&#xA;&#xD;&#xA;Another thing to keep in mind is that this dish gives you a fair amount of wiggle room. If you whip it up and it feels like it's still lacking in some fat, then melt it, add more chocolate and start over. If you end up with something that isn't light enough, you can simply start over and add a little more water. As long as you don't burn anything you can do this indefinitely.&#xD;&#xA;&#xD;&#xA;Finally, if you feel like experimenting you can use something besides water. In the original article Herve This recommended orange juice or blackcurrant puree.&#xD;&#xA;&#xD;&#xA;**Another Update**&#xD;&#xA;&#xD;&#xA;I found a [video] that uses tea in place of water. It also demonstrates how to do it without whisking, using a N₂O siphon.&#xD;&#xA;&#xD;&#xA;[Valrhona]: http://www.valrhona.com/&#xD;&#xA;[video]: http://www.youtube.com/watch?v=LZxJCVT6i6w&amp;feature=related" />
  <row Id="7965" PostHistoryTypeId="5" PostId="4232" RevisionGUID="ed30dbeb-aeb6-4e99-9f2d-cd85c6e714cb" CreationDate="2010-08-04T17:45:11.590" UserId="60" Comment="added 1 characters in body" Text="True southern grits are made with ground [hominy] whereas polenta is simply ground [cornmeal]. The proper name for them is actually hominy grits. You can make &quot;grits&quot; out of untreated corn, but these are corn grits and not really found in southern US cuisine. Grits are typically a much coarser grind than polenta.&#xD;&#xA;&#xD;&#xA;Hominy is corn that has been [nixtamalized], which means soaked and cooked in an alkali solution, typically lye or limewater. This process converts the niacin present in corn into a form more soluble in the human body. Early European importers of corn from the USA dismissed this process as unnecessary, and as corn became a subsequent staple a pretty nasty disease called [pellagra] took hold caused by niacin deficiency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[hominy]: http://en.wikipedia.org/wiki/Hominy&#xD;&#xA;[cornmeal]: http://en.wikipedia.org/wiki/Cornmeal&#xD;&#xA;[nixtamalized]: http://en.wikipedia.org/wiki/Nixtamalization&#xD;&#xA;[pellagra]: http://en.wikipedia.org/wiki/Pellagra" />
  <row Id="7966" PostHistoryTypeId="5" PostId="4246" RevisionGUID="8798d66e-aea8-488d-bf1e-8ee179b794c1" CreationDate="2010-08-04T17:49:28.243" UserId="210" Comment="Added link to help those who don't know what it is, like me :)" Text="I love the idea of [b'stilla][1] but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or seitan. Any other suggestions?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pastilla" />
  <row Id="7967" PostHistoryTypeId="6" PostId="4233" RevisionGUID="22a39590-9a9c-4465-a7af-3b50a3167322" CreationDate="2010-08-04T17:49:47.913" UserId="1236" Comment="edited tags" Text="&lt;vegetables&gt;&lt;stir-fry&gt;" />
  <row Id="7968" PostHistoryTypeId="2" PostId="4249" RevisionGUID="456ff200-9350-460c-a49e-3c52c32b2910" CreationDate="2010-08-04T17:54:08.267" UserId="104" Text="I have a version of baked beans I make in a crock pot that cook for 24 hours on low. I've used a thermometer to verify that, once it comes up to temperature, it stays right at a simmer the entire time, which is above the 165F necessary to keep it &quot;safe&quot;. I did the verification because of some of the horrified looks I got when I told people that these beans cook for 24 hours and the last 12 is when the changes happen that really make them good.&#xD;&#xA;&#xD;&#xA;Basically, the main danger zone is 41F to 140F. If food sits in that range, it's dangerous, and your goal is to git it out of that range as quickly (within reason of course) as you can to maintain safety. If it's colder or warmer than that, you're safe. Unless your crock pot is broken, the low setting is definitely fine.&#xD;&#xA;&#xD;&#xA;I would be more leery of the &quot;Keep Warm&quot; setting. That's probably just barely keeping food out of the danger zone, and if it's miscalibrated, it could be holding food right on the edge of the danger zone." />
  <row Id="7969" PostHistoryTypeId="5" PostId="4236" RevisionGUID="eaf717cc-0a13-4b61-badf-c4aef434ad92" CreationDate="2010-08-04T17:54:20.280" UserId="1236" Comment="edited for clarity; added 13 characters in body" Text="I always blanch before stir frying, which is slightly different than parboiling.  Parboiling is boiling for a set amount of time, generally (for green beans) 5-7 minutes.  Blanching is faster, 1-2 minutes max at my house, and then dumping into an ice bath to stop the cooking process temporarily.&#xD;&#xA;&#xD;&#xA;The benefits I've found are:&#xD;&#xA;&#xD;&#xA;1) More even cooking.  By starting the beans in boiling water, as Rich said, it allows the centers to start to get cooked whereas with just stir frying I've had raw centers before.  When I sautee raw green beans, the result is generally beans that taste very &quot;earthy&quot; and a lot more raw - depending what you're going for, this can be good or bad.  My wife doesn't like the taste of raw vegetables, but does like the crisp texture, so *by blanching I'm able to begin cooking while still maintain their crispness*, and also make them much more palatable to her.  *When I parboil, I tend to end up with slightly softer/mushier beans.*&#xD;&#xA;&#xD;&#xA;2) Maintains the bright color, sometimes even enhancing it, very important to me when serving guests as you eat with your eyes first. &#xD;&#xA;&#xD;&#xA;3) Enhanced/locks in fresh flavor.  I don't understand the science behind this yet, but experience and trial and error have shown me a significant difference between when I do blanch, and when I don't.  &#xD;&#xA;&#xD;&#xA;I know that 1) will apply to parboiling, and is the main reason you would parboil before stir frying, but I'm not sure if 2) and 3) would as well." />
  <row Id="7970" PostHistoryTypeId="2" PostId="4250" RevisionGUID="fdd31ff6-418e-4b7b-9c82-5ecb388204a4" CreationDate="2010-08-04T17:59:31.737" UserId="1689" Text="I miss Indian food and especially good naan bread. I haven't really tried it, but I wanted to test if it's possible to make naan without a tandoor? Has anyone tried this, do you have some good tips and do you manage to make it just as good as the naan you get in India? " />
  <row Id="7971" PostHistoryTypeId="1" PostId="4250" RevisionGUID="fdd31ff6-418e-4b7b-9c82-5ecb388204a4" CreationDate="2010-08-04T17:59:31.737" UserId="1689" Text="Naan without tandoor?" />
  <row Id="7972" PostHistoryTypeId="3" PostId="4250" RevisionGUID="fdd31ff6-418e-4b7b-9c82-5ecb388204a4" CreationDate="2010-08-04T17:59:31.737" UserId="1689" Text="&lt;indian-cuisine&gt;" />
  <row Id="7973" PostHistoryTypeId="5" PostId="3711" RevisionGUID="c1962b2a-07e8-46bd-8a78-fd638a50dad4" CreationDate="2010-08-04T18:10:50.127" UserId="60" Comment="Converted images to ascii tables" Text="##Europe&#xD;&#xA;&#xD;&#xA;From [**http://www.egginfo.co.uk/page/eggsizes**][1]:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;|-----------------------|&#xD;&#xA;| Size        | Weight  |&#xD;&#xA;|-------------|---------|&#xD;&#xA;| Very large  | &gt;= 73g  |&#xD;&#xA;| Large       | 63-73g  |&#xD;&#xA;| Medium      | 53-63g  |&#xD;&#xA;| Small       | &amp;lt;= 53g  |&#xD;&#xA;|-----------------------|&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;## USA&#xD;&#xA;&#xD;&#xA;From [**http://www.georgiaeggs.org/pages/sizeequivalents.html**][3]:&#xD;&#xA;&#xD;&#xA;**Size equivalents**&#xD;&#xA;&#xD;&#xA;US recipes using eggs, but not specifying size, are referring to large eggs. Here is a substitution table:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;|------------------------------------------|&#xD;&#xA;| Large | Jumbo | X-Large | Medium | Small |&#xD;&#xA;|-------|-------|---------|--------|-------|&#xD;&#xA;| 1     | 1     | 1       | 1      | 1     |&#xD;&#xA;| 2     | 2     | 2       | 2      | 2     |&#xD;&#xA;| 3     | 3     | 3       | 3      | 4     |&#xD;&#xA;| 4     | 3     | 4       | 5      | 5     |&#xD;&#xA;| 5     | 4     | 4       | 6      | 7     |&#xD;&#xA;| 6     | 5     | 5       | 7      | 8     |&#xD;&#xA;|------------------------------------------|&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;Here is a cup equivalency table as well:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;|-----------------------------------|&#xD;&#xA;|            TO MAKE 1 CUP          |&#xD;&#xA;|-----------------------------------|&#xD;&#xA;| Egg Size | Whole | Whites | Yolks |&#xD;&#xA;|----------|-------|--------|-------|&#xD;&#xA;| Jumbo    | 4     | 5      | 11    |&#xD;&#xA;| X-Large  | 4     | 6      | 12    |&#xD;&#xA;| Large    | 5     | 7      | 14    |&#xD;&#xA;| Medium   | 5     | 8      | 16    |&#xD;&#xA;| Small    | 6     | 9      | 18    |&#xD;&#xA;|-----------------------------------|&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.egginfo.co.uk/page/eggsizes&#xD;&#xA;  [3]: http://www.georgiaeggs.org/pages/sizeequivalents.html" />
  <row Id="7974" PostHistoryTypeId="2" PostId="4251" RevisionGUID="66d9fa7d-61de-47b7-af78-852fed82d163" CreationDate="2010-08-04T18:23:37.073" UserId="1688" Text="I used to peal-off the thin wax layer that covers red apples. Is this necessary?" />
  <row Id="7975" PostHistoryTypeId="1" PostId="4251" RevisionGUID="66d9fa7d-61de-47b7-af78-852fed82d163" CreationDate="2010-08-04T18:23:37.073" UserId="1688" Text="Red apples safety" />
  <row Id="7976" PostHistoryTypeId="3" PostId="4251" RevisionGUID="66d9fa7d-61de-47b7-af78-852fed82d163" CreationDate="2010-08-04T18:23:37.073" UserId="1688" Text="&lt;food-safety&gt;&lt;apples&gt;" />
  <row Id="7977" PostHistoryTypeId="2" PostId="4252" RevisionGUID="28c990d6-23a9-4420-bef0-9d9035b15cb6" CreationDate="2010-08-04T18:23:44.017" UserId="60" Text="Never having been to India, I've only had naan from Indian restaurants and frozen from the supermarket. That said, I have made it with some success before.&#xD;&#xA;&#xD;&#xA;The _best_ method I've used is to grill (American) it. You can do it with a gas grill (barbecue) set to high, or with the hottest of hot charcoal. It doesn't quite approach the 900 F (480 C) typical of a tandoor, but it's close, especially with charcoal. Simply oil the grill and do 2-3 minutes per side.&#xD;&#xA;&#xD;&#xA;The next best method I've tried is using a pizza stone in a blazing hot oven. The cook times are similar." />
  <row Id="7978" PostHistoryTypeId="6" PostId="4250" RevisionGUID="344333bd-b279-4171-abb6-5bd04da2141b" CreationDate="2010-08-04T18:24:42.937" UserId="60" Comment="edited tags; edited tags" Text="&lt;bread&gt;&lt;indian-cuisine&gt;&lt;flatbread&gt;" />
  <row Id="7979" PostHistoryTypeId="5" PostId="4251" RevisionGUID="a22c270f-5bae-46fd-ba72-88fc401de66c" CreationDate="2010-08-04T18:25:44.947" UserDisplayName="daniel" Comment="spelling" Text="I used to peel-off the thin wax layer that covers red apples. Is this necessary?" />
  <row Id="7981" PostHistoryTypeId="5" PostId="4249" RevisionGUID="facd75e5-77a5-46d9-b4f6-1193bbd788d9" CreationDate="2010-08-04T18:32:38.210" UserId="104" Comment="typo" Text="I have a version of baked beans I make in a crock pot that cook for 24 hours on low. I've used a thermometer to verify that, once it comes up to temperature, it stays right at a simmer the entire time, which is above the 165F necessary to keep it &quot;safe&quot;. I did the verification because of some of the horrified looks I got when I told people that these beans cook for 24 hours and the last 12 is when the changes happen that really make them good.&#xD;&#xA;&#xD;&#xA;Basically, the main danger zone is 41F to 140F. If food sits in that range, it's dangerous, and your goal is to get it out of that range as quickly (within reason of course) as you can to maintain safety. If it's colder or warmer than that, you're safe. Unless your crock pot is broken, the low setting is definitely fine.&#xD;&#xA;&#xD;&#xA;I would be more leery of the &quot;Keep Warm&quot; setting. That's probably just barely keeping food out of the danger zone, and if it's miscalibrated, it could be holding food right on the edge of the danger zone." />
  <row Id="7982" PostHistoryTypeId="2" PostId="4254" RevisionGUID="cf7f46ec-3580-4026-b7a3-7b9cb8de65e8" CreationDate="2010-08-04T18:45:21.587" UserId="403" Text="The food-grade wax applied to apples after being washed post-harvesting (which removes their naturally produced waxy outer coating) is safe." />
  <row Id="7984" PostHistoryTypeId="5" PostId="4239" RevisionGUID="56e9c5ae-3bac-4729-bdd0-e6ff6159102d" CreationDate="2010-08-04T18:50:01.127" UserId="41" Comment="added 32 characters in body; edited tags" Text="Are there any methods available to &quot;fix&quot; a sauce that has curdled?&#xD;&#xA;&#xD;&#xA;Or, if I can't fix the curdling, is there any way to still use the sauce?  What can I do with it?" />
  <row Id="7985" PostHistoryTypeId="6" PostId="4239" RevisionGUID="56e9c5ae-3bac-4729-bdd0-e6ff6159102d" CreationDate="2010-08-04T18:50:01.127" UserId="41" Comment="added 32 characters in body; edited tags" Text="&lt;sauce&gt;&lt;thickening&gt;" />
  <row Id="7986" PostHistoryTypeId="2" PostId="4255" RevisionGUID="3edf6664-9eda-4ed8-8e5a-da5411ffb850" CreationDate="2010-08-04T18:54:06.780" UserId="1692" Text="So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not to crisp/dry. &#xD;&#xA;&#xD;&#xA;What time and temperature combination is best for this?" />
  <row Id="7987" PostHistoryTypeId="1" PostId="4255" RevisionGUID="3edf6664-9eda-4ed8-8e5a-da5411ffb850" CreationDate="2010-08-04T18:54:06.780" UserId="1692" Text="Optimal Cheese Melting Bagel Baking Temp/Time" />
  <row Id="7988" PostHistoryTypeId="3" PostId="4255" RevisionGUID="3edf6664-9eda-4ed8-8e5a-da5411ffb850" CreationDate="2010-08-04T18:54:06.780" UserId="1692" Text="&lt;cheese&gt;&lt;baking&gt;" />
  <row Id="7989" PostHistoryTypeId="2" PostId="4256" RevisionGUID="9c65086f-1901-4125-b032-73ddc60f0f7f" CreationDate="2010-08-04T18:54:19.650" UserId="649" Text="If it's something you want to eat often, you could [make your own tandoor][1], or use a large [terracot pot over your charcoal grill][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.poptastic.com/tandoor.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=yFj5n_zhP-M&amp;feature=related" />
  <row Id="7990" PostHistoryTypeId="2" PostId="4257" RevisionGUID="86230254-8737-4801-8d07-efb5a8390f39" CreationDate="2010-08-04T18:55:28.493" UserId="1274" Text="I'd like such a dish with courgettes, or mushrooms. Chickpeas sound like a good idea, butternut squash might be good as well. Sweet potato, perhaps." />
  <row Id="7991" PostHistoryTypeId="5" PostId="4254" RevisionGUID="0c0da880-8c79-4711-a9a1-b804f01cb9b9" CreationDate="2010-08-04T18:58:11.763" UserId="403" Comment="added 802 characters in body" Text="The food-grade wax applied to apples after being washed post-harvesting (which removes their naturally produced waxy outer coating) is safe.&#xD;&#xA;&#xD;&#xA;From the [U.S. Apple Association][1]: &#xD;&#xA;&#xD;&#xA;&gt; Waxes have been used on fruits and vegetables since the 1920s. They are all made from natural ingredients, and are certified by the U.S. Food and Drug Administration to be safe to eat. They come from natural sources including carnauba wax, from the leaves of a Brazilian palm; candellia wax, derived from reed-like desert plants of the genus Euphorbia; and food-grade shellac, which comes from a secretion of the lac bug found in India and Pakistan.&#xD;&#xA;&#xD;&#xA;That said, if the layer of wax is so thick that you can peel it off, wouldn't hurt to brush it off under warm water; wax isn't digestible. (I use a &lt;i&gt;speck&lt;/i&gt; of Dawn or a spritz of enzymatic vegetable/fruit spray to clean my apples because I hate the added wax.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.usapple.org/" />
  <row Id="7992" PostHistoryTypeId="2" PostId="4258" RevisionGUID="c293f211-6e67-46bf-a7a8-a35db0fd52b0" CreationDate="2010-08-04T19:01:41.320" UserId="210" Text="To do this you want to apply heat to the cheese (to melt it) and not to the bagel (so it doesn't dry).&#xD;&#xA;&#xD;&#xA;This is probably best achieved by grilling (broiling in the US) the bagel, rather than putting it in an oven, so the direct heat on the cheese melts it, but the bagel is not warmed so it doesn't crisp or dry.   &#xD;&#xA;&#xD;&#xA;This assumes you have an open bagel obviously.  if you are have a closed bagel, with a top and a bottom, then I would melt the cheese on one half under the grill and the put the top piece on.&#xD;&#xA;&#xD;&#xA;If you have to oven cook it then it's a trade off between high temp, which will crisp the bagel whilst the cheese is melting and the melting of the cheese should take a short time, or lower temp where the bagel is more likely to dry out as you need to leave it in for longer to get the melted cheese you want." />
  <row Id="7993" PostHistoryTypeId="5" PostId="4246" RevisionGUID="a41846e5-27a1-45d6-b013-5568a90bf49c" CreationDate="2010-08-04T19:07:42.400" UserId="210" Comment="added another link" Text="I love the idea of [b'stilla][1] but not sure I have any great ideas for a vegetarian version. Searching the web I see people trying it with winter squash, chickpeas or [seitan][2]. Any other suggestions?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pastilla&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)" />
  <row Id="7994" PostHistoryTypeId="5" PostId="4255" RevisionGUID="9cd18282-57ce-4b37-a9ac-d7f3656dec7b" CreationDate="2010-08-04T19:10:09.730" UserId="1692" Comment="added 5 characters in body" Text="So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not **too** crisp/dry. &#xD;&#xA;&#xD;&#xA;What time and temperature combination is best for this?" />
  <row Id="7995" PostHistoryTypeId="5" PostId="4256" RevisionGUID="08ffa384-5ac5-4cc7-9877-a66d1d87a462" CreationDate="2010-08-04T19:11:51.690" UserId="60" Comment="added 2 characters in body" Text="If it's something you want to eat often, you could [make your own tandoor][1], or use a large [terracotta pot over your charcoal grill][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.poptastic.com/tandoor.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=yFj5n_zhP-M&amp;feature=related" />
  <row Id="7996" PostHistoryTypeId="2" PostId="4259" RevisionGUID="1516f5c4-d852-4548-8a28-2a9aae13b5ab" CreationDate="2010-08-04T19:12:02.237" UserId="1443" Text="Broiling would work, but if the bagel is cold and untoasted, you might want hotter all around.  I recommend baking/top-rack/at 500 to get both effects.  Given the vagaries of oven timing, I'd start with 5 minutes, checking at 3, just to be safe.  Experimental, but tweak-able:  If your cheese is not browning, go hotter.  If your bagel is burning (but all else is well), lower the temp a bit, open the oven door, or switch to a straight broil.&#xD;&#xA;&#xD;&#xA;P.S.  Toaster/ovens are perfect for this, and probably worth the cost of admission for melting cheese alone." />
  <row Id="7997" PostHistoryTypeId="2" PostId="4260" RevisionGUID="80d7e7a8-c04c-436e-9454-cb017adb9b13" CreationDate="2010-08-04T19:12:51.160" UserId="104" Text="I use beer a LOT for my cooking. As the others have said, you need to watch out for the bitterness, which can intensify when you cook and reduce it down. As such, I often cook with different beers than I drink.&#xD;&#xA;&#xD;&#xA;You can use the IBU (International Bitterness Unit) rating for a beer to get an idea of whether your favorite beer will be a problem.&#xD;&#xA;&#xD;&#xA;Personally, I use Guinness and other dark beers when red wine is called for in a recipe. The flavors are definitely different than the red wine version, but it usually comes out good. I also cook quite a bit with wheat beers and the kind of beers that people describe as &quot;nutty&quot;, like porters.&#xD;&#xA;&#xD;&#xA;America's Test Kitchen looked at beers for cooking at one point and a &quot;non-alcoholic&quot; beer actually did really well: O'Doul's Amber. I agree with them and tend to keep it on hand for cooking, even though I never drink it. It stays mellow and away from the bitter flavors when used for cooking.&#xD;&#xA;&#xD;&#xA;So, what do I cook with it? Like most of the others, cooking bratwurst before grilling and cheese fondue, but I also use it for lots of other stuff. &#xD;&#xA;&#xD;&#xA;I have a baked bean version that uses 4 cans of beer and a couple of shots of whiskey and sits in a crock pot on low for 24 hours. I've made this with all different kinds of beer and each brings something different to the results.&#xD;&#xA;&#xD;&#xA;I also like using beer in most of my stews. Throw beef chunks, veggies and beer in the crock pot in the morning and it's a tasty stew when you get home.&#xD;&#xA;&#xD;&#xA;It works well as the liquid for braising pork or beer. In the winter, I'll often throw a pork shoulder roast into the crock pot with a bottle of beer and let it slow cook all day. When it's completely falling apart, I pull it out, shred it and add back as much of the beer as the shredded mess will hold (which turns out to be far more than you thought). What results is a juicy sandwich option, which is really good, topped with mustard or bbq sauce. It comforts me when it's too cold to deal with slow smoking pork (I live in MN).&#xD;&#xA;&#xD;&#xA;I'll also often take some of that shredded &quot;drunk&quot; pork to my baked beans and give the beans some extra dimension.&#xD;&#xA;&#xD;&#xA;We do a version of &quot;bangers and mash&quot; that I use beer in the gravy/sauce that I like.&#xD;&#xA;&#xD;&#xA;Beer and self-rising flour make for a really quick quickbread that has an interesting flavor profile. I particularly like using wheat beers like Leinenkugel's Sunset Wheat, as the wheat flavors work well in a bread.&#xD;&#xA;&#xD;&#xA;Beers (and hard ciders, which I actually REALLY like) work well for marinades. &#xD;&#xA;&#xD;&#xA;Beyond that, I tend to find myself just tossing a few ounces of it into a lot of other liquids/sauces to add some flavor. " />
  <row Id="7998" PostHistoryTypeId="6" PostId="4246" RevisionGUID="49ba3c8f-fbf7-484a-8dde-656220685b74" CreationDate="2010-08-04T19:13:06.430" UserId="60" Comment="edited tags" Text="&lt;vegetarian&gt;&lt;middle-eastern-cuisine&gt;" />
  <row Id="7999" PostHistoryTypeId="5" PostId="4251" RevisionGUID="136fb918-52d0-4925-96fa-387f6b44ccd2" CreationDate="2010-08-04T19:15:13.040" UserId="60" Comment="edited body" Text="I used to peel off the thin wax layer that covers red apples. Is this necessary?" />
  <row Id="8000" PostHistoryTypeId="2" PostId="4261" RevisionGUID="179883aa-3459-4559-a7ae-f91ba62cf859" CreationDate="2010-08-04T19:19:05.327" UserId="1443" Text="I'm a convenience stir-fryer and won't bother with parboiling.  Instead, just use the staggered ingredient method.  Green beans do take longer than ingredients like, say, shrimp.  So line up all of your ingredients in order of cooking time and stir-fry accordingly. It akes some experience, but onions/garlic then dense starches (potato) then fibrous vegetables (broccoli) then proteins (chicken) then delicates (fresh herbs, lighter greens) is a good framework.  I use this method all the time and don't have to bother with multiple preparations." />
  <row Id="8001" PostHistoryTypeId="2" PostId="4262" RevisionGUID="1a364ec1-89f8-4398-9a62-fd0fcb3bb5b1" CreationDate="2010-08-04T19:25:00.243" UserId="1443" Text="It means nothing.  Go by smell.  If it smells normal or even sweet, you're fine.  IF it's slightly acidic, you're getting close.  If it's sour or worse, don't even try it.  &#xD;&#xA;&#xD;&#xA;I give the milk a quick swirl to get rid of the gas which accumulates at the top of the bottle and can be a bit stronger.  Texture is the final determinant.  If it's not smooth, run.&#xD;&#xA;&#xD;&#xA;p.s. I have never used UHT milk, so I'm curious if it spoils with the same pattern." />
  <row Id="8002" PostHistoryTypeId="2" PostId="4263" RevisionGUID="b0f54d8e-ba40-4420-ba19-191be5171d1b" CreationDate="2010-08-04T19:43:53.983" UserId="60" Text="I came up with a technique one Thanksgiving that I've used for complex meals ever since.&#xD;&#xA;&#xD;&#xA;I have three &lt;a href=&quot;http://www.amazon.com/gp/product/B00004XSC5?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004XSC5&quot;&gt;Digital Cooking Thermometer/Timers&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004XSC5&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; and a dry-erase board on my refrigerator.&#xD;&#xA;&#xD;&#xA;On my dry erase board I draw a table something like this (I don't use the actual headings, they're here for clarity):&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;Task 1            | Task 2                | Task 3&#xD;&#xA;Baste turkey (60) | Prep green beans (30) | Prep pie (15)&#xD;&#xA;Baste turkey (60) | Prep potatoes (20)    | Turn down oven to 350 (20)&#xD;&#xA;Baste turkey (60) | Cook green beans (10) | Cook potatoes (20)&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;The numbers in parentheses are the time in minutes. I set each timer to the appropriate time, and cross out each item as I go. The thermometers are positioned directly above each column.&#xD;&#xA;&#xD;&#xA;It's flexible enough that you can do just about anything this way. You shouldn't feel obliged to use a single column for a specific item, it's unnecessary. Notice that potatoes span columns 2 and 3. &#xD;&#xA;&#xD;&#xA;Clearly this requires thorough planning, but your question states that this is assumed.&#xD;&#xA;&#xD;&#xA;I had tried other methods where I planned everything meticulously using the wall time (e.g. 4:30 start potatoes, 4:45 start beans, 4:50 baste turkey, 4:55 resume beans) but this was chaos and you will inevitably lag somewhere which means you're having to adjust your times in  your head on the fly. Not fun.&#xD;&#xA;&#xD;&#xA;(You can use any timer really, I just like mine to serve two purposes)" />
  <row Id="8003" PostHistoryTypeId="5" PostId="4263" RevisionGUID="a5105d0c-0b38-4a56-bd31-11eb6761ec5e" CreationDate="2010-08-04T19:57:53.190" UserId="60" Comment="added 1032 characters in body" Text="I came up with a technique one Thanksgiving that I've used for complex meals ever since.&#xD;&#xA;&#xD;&#xA;I have three &lt;a href=&quot;http://www.amazon.com/gp/product/B00004XSC5?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004XSC5&quot;&gt;Digital Cooking Thermometer/Timers&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004XSC5&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; and a dry-erase board on my refrigerator.&#xD;&#xA;&#xD;&#xA;On my dry erase board I draw a table something like this (I don't use the actual headings, they're here for clarity):&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;Task 1            | Task 2                | Task 3&#xD;&#xA;Baste turkey (60) | Prep green beans (30) | Prep pie (15)&#xD;&#xA;Baste turkey (60) | Prep potatoes (20)    | Turn down oven to 350 (20)&#xD;&#xA;Baste turkey (60) | Cook green beans (10) | Cook potatoes (20)&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;The numbers in parentheses are the time in minutes. I set each timer to the appropriate time, and cross out each item as I go. The thermometers are positioned directly above each column.&#xD;&#xA;&#xD;&#xA;(You can use any timer really, I just like mine to serve two purposes)&#xD;&#xA;&#xD;&#xA;It's flexible enough that you can do just about anything this way. You shouldn't feel obliged to use a single column for a specific item, it's unnecessary. Notice that potatoes span columns 2 and 3. &#xD;&#xA;&#xD;&#xA;Clearly this requires thorough planning, but your question states that this is assumed.&#xD;&#xA;&#xD;&#xA;I had tried other methods where I planned everything meticulously using the wall time (e.g. 4:30 start potatoes, 4:45 start beans, 4:50 baste turkey, 4:55 resume beans) but this was chaos and you will inevitably lag somewhere which means you're having to adjust your times in  your head on the fly. Not fun.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;I didn't make this clear, but you don't need to set the timer to time exactly how long each task will take to complete. You can (and should) include any appropriate buffer time before the next task needs to begin. e.g. In my example above &quot;prep green beans&quot; would never take 30 minutes, likely just 10, but for the timing of my meal I don't want to start my potatoes until 30 minutes later, hence 30m for the green beans.&#xD;&#xA;&#xD;&#xA;I'll sometimes also have a timer set for an &quot;idle&quot; task. (e.g. if I don't need three timers for most of the meal prep, but I'll need three towards the end (dessert), then I may set timer 3 for a 60m &quot;idle&quot; task to let me know when to start dessert) I initially overused idle tasks when starting this out (e.g. Task 2: prep gb (10), idle(20), prep potato (10), idle(10), cook gb (10), ...), but this confused the hell out of me and I had timers going off that had me scrambling to see that the next thing to do was... nothing. That's why I started bundling idle time into the previous task." />
  <row Id="8005" PostHistoryTypeId="6" PostId="4246" RevisionGUID="04c72ea6-580f-4326-ad64-367e353ab755" CreationDate="2010-08-04T20:20:29.887" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetarian&gt;&lt;middle-eastern-cuisine&gt;" />
  <row Id="8006" PostHistoryTypeId="2" PostId="4265" RevisionGUID="664f963c-33bc-4ee1-ade9-6d3be8fab0bb" CreationDate="2010-08-04T20:23:21.113" UserId="318" Text="I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed obscene. &#xD;&#xA;&#xD;&#xA;Pasteurization was important because my young child might have wanted some eggnog, so it needed to be very safe. &#xD;&#xA;&#xD;&#xA;So I pasteurized the eggs by heating them a little at a time in the microwave, stirring, heating etc until they reached 145F. This worked well enough, but I ended up with some chunks of cooked egg in the egg nog. Not a big deal, but I spent a lot of time on this eggnog and was disappointed that it was less than perfect. &#xD;&#xA;&#xD;&#xA;What's a good technique for pasteurizing eggs that doesn't result in chunks and gets the eggs to the correct temperature? " />
  <row Id="8007" PostHistoryTypeId="1" PostId="4265" RevisionGUID="664f963c-33bc-4ee1-ade9-6d3be8fab0bb" CreationDate="2010-08-04T20:23:21.113" UserId="318" Text="what's a good technique for pasteurizing eggs? " />
  <row Id="8008" PostHistoryTypeId="3" PostId="4265" RevisionGUID="664f963c-33bc-4ee1-ade9-6d3be8fab0bb" CreationDate="2010-08-04T20:23:21.113" UserId="318" Text="&lt;eggs&gt;" />
  <row Id="8009" PostHistoryTypeId="2" PostId="4266" RevisionGUID="a802a066-ec6d-4add-aa8c-3c0d0e035e10" CreationDate="2010-08-04T20:29:41.257" UserId="60" Text="The microwave is too harsh an environment for this.&#xD;&#xA;&#xD;&#xA;Pasteurize them in the shell, in a large pot of water on the stove. You must bring the water up to 140 - 150 F (60 - 65 C) for 3 to 5 minutes to pasteurize them. You _must not_ exceed 150 or you will begin to cook the egg." />
  <row Id="8010" PostHistoryTypeId="5" PostId="4265" RevisionGUID="098497d4-2582-4fdb-8d05-460a8eecdeaf" CreationDate="2010-08-04T20:32:47.943" UserId="318" Comment="added 98 characters in body" Text="I tried to make homemade eggnog last Christmas. It turned out fine, but the eggs were an issue. I thought about buying pasteurized eggs but they would've run me $12 for two dozen, which seemed obscene. &#xD;&#xA;&#xD;&#xA;Pasteurization was important because my young child might have wanted some eggnog, so it needed to be very safe. &#xD;&#xA;&#xD;&#xA;So I pasteurized the eggs by heating them a little at a time in the microwave, stirring, heating etc until they reached 145F. I may have separated the yolks, but can't remember exactly. I read about the technique on a blog. This worked well enough, but I ended up with some chunks of cooked egg in the egg nog. Not a big deal, but I spent a lot of time on this eggnog and was disappointed that it was less than perfect. &#xD;&#xA;&#xD;&#xA;What's a good technique for pasteurizing eggs that doesn't result in chunks and gets the eggs to the correct temperature? " />
  <row Id="8011" PostHistoryTypeId="5" PostId="4261" RevisionGUID="11610747-7434-4169-ad6e-3ccd6c421afb" CreationDate="2010-08-04T20:34:34.430" UserId="1443" Comment="added 1 characters in body" Text="I'm a convenience stir-fryer and won't bother with parboiling.  Instead, just use the staggered ingredient method.  Green beans do take longer than ingredients like, say, shrimp.  So line up all of your ingredients in order of cooking time and stir-fry accordingly. It takes some experience, but onions/garlic then dense starches (potato) then fibrous vegetables (broccoli) then proteins (chicken) then delicates (fresh herbs, lighter greens) is a good framework.  I use this method all the time and don't have to bother with multiple preparations." />
  <row Id="8012" PostHistoryTypeId="5" PostId="3875" RevisionGUID="2d82caa1-9d0a-421e-93cb-349588a4e018" CreationDate="2010-08-04T20:37:26.967" UserId="1443" Comment="sp" Text="My hunch is that the biggest difference you'll find with flour is freshness.  If you could find grain milled yesterday (or today!), I bet it would have a much better taste, even if it was from the least expensive brand.  So, possibly outside the scope of your question, but, an airtight container for flour is definitely a good idea, as is testing out a grain mill or finding a bakery that has fresh flour, if you're really interested in the secrets of wheat." />
  <row Id="8013" PostHistoryTypeId="5" PostId="4266" RevisionGUID="12786e07-7d9a-4913-8940-819608091922" CreationDate="2010-08-04T20:37:55.907" UserId="60" Comment="added 136 characters in body; added 29 characters in body" Text="The microwave is too harsh an environment for this.&#xD;&#xA;&#xD;&#xA;Pasteurize them in the shell, in a large pot of water on the stove. You must bring the water up to 140 - 150 F (60 - 65 C) for 3 to 5 minutes to pasteurize them. You _must not_ exceed 150 or you will begin to cook the egg.&#xD;&#xA;&#xD;&#xA;Alternatively, you can combine the eggs with the milk and heat this slowly on the stove until it reaches a temperature or 140-150 F, maintaining for 3-5 minutes." />
  <row Id="8014" PostHistoryTypeId="2" PostId="4267" RevisionGUID="859931a9-7b63-4d3e-96ee-6126c5766008" CreationDate="2010-08-04T20:38:44.687" UserId="210" Text="Can you cook hot dishes with pickled onions?  I've never seen a recipe which uses them hot, is this just because they don't taste good hot?  What hot dishes might be appropriate to put pickled onions in?" />
  <row Id="8015" PostHistoryTypeId="1" PostId="4267" RevisionGUID="859931a9-7b63-4d3e-96ee-6126c5766008" CreationDate="2010-08-04T20:38:44.687" UserId="210" Text="Can you cook  pickled onions?" />
  <row Id="8016" PostHistoryTypeId="3" PostId="4267" RevisionGUID="859931a9-7b63-4d3e-96ee-6126c5766008" CreationDate="2010-08-04T20:38:44.687" UserId="210" Text="&lt;onions&gt;" />
  <row Id="8017" PostHistoryTypeId="5" PostId="4266" RevisionGUID="37b5e381-265c-4d8c-8d3a-776fcedc5ea0" CreationDate="2010-08-04T20:46:20.880" UserId="60" Comment="added 283 characters in body" Text="The microwave is too harsh an environment for this.&#xD;&#xA;&#xD;&#xA;Pasteurize them in the shell, in a large pot of water on the stove. You must bring the water up to 140 - 150 F (60 - 65 C) for 3 to 5 minutes to pasteurize them. You _must not_ exceed 150 or you will begin to cook the egg. If the eggs are in the water _as you heat it_ then they will closely match the temperature of the surrounding water. Just make sure they aren't resting on the bottom of the pan. If you want to be extra careful you can leave them in longer, as long as you don't let them get too hot.&#xD;&#xA;&#xD;&#xA;Alternatively, you can combine the eggs with the milk and heat this slowly on the stove until it reaches a temperature or 140-150 F, maintaining for 3-5 minutes." />
  <row Id="8018" PostHistoryTypeId="2" PostId="4268" RevisionGUID="324541a5-cb9b-49a1-97a8-232437af63fe" CreationDate="2010-08-04T20:51:07.253" UserId="1699" Text="I have the giant box of Ener-G egg replacer sitting in my cabinet, but I've found that in most cases a flax egg will do.&#xD;&#xA;&#xD;&#xA;       1 T flax seed&#xD;&#xA;       3 T water&#xD;&#xA;&#xD;&#xA;&gt; Grind the flax in a coffee grinder or&#xD;&#xA;&gt; mortar &amp; pestle and then mix in the&#xD;&#xA;&gt; water. Voila, you have one egg." />
  <row Id="8019" PostHistoryTypeId="2" PostId="4269" RevisionGUID="c08c1819-4eee-403e-a163-50a91ef921a7" CreationDate="2010-08-04T20:56:15.993" UserId="403" Text="I've been reviewing old family recipes, and I've seen pickled onions called for in some soup, stew, and casserole recipes as an accent; this may or may not be because my foremothers grew and canned loads of onions. It's worth an experiment or two, I think!" />
  <row Id="8020" PostHistoryTypeId="2" PostId="4270" RevisionGUID="f5f79581-febf-46ea-9a66-dc9ed4962597" CreationDate="2010-08-04T21:04:03.530" UserId="1443" Text="Why not?  The salt and acidity will spread to the rest of the dish, and the onions themselves have almost no texture, but you could.  I've seen pickled onions used in baked chicken dishes in particular." />
  <row Id="8021" PostHistoryTypeId="5" PostId="3208" RevisionGUID="52dec8fd-2c87-4602-9450-86ed8c0411a4" CreationDate="2010-08-04T21:06:31.747" UserId="1443" Comment="sp" Text="The marinade that I use for left-over crap beer is three cloves of garlic, one sprig of rosemary and one can beer into a gallon ziplock bag for about two hours if I'm in a hurry or over night if i'm thinking ahead (I never think ahead except the first time I made it). Then I either throw them on the grill with some squash or corn, or sear them in a pan and finish them off in the oven with a few onions.&#xD;&#xA;&#xD;&#xA;You can also use it to make beer bread, which you then slice and toast for steak sandwiches.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="8022" PostHistoryTypeId="6" PostId="4265" RevisionGUID="c9410940-28bd-4c5e-9565-caa0bb16e198" CreationDate="2010-08-04T21:48:15.263" UserId="1229" Comment="edited tags" Text="&lt;eggs&gt;&lt;pasteurization&gt;" />
  <row Id="8023" PostHistoryTypeId="6" PostId="6" RevisionGUID="9666710b-ea07-4bce-901d-aaac09cb34f0" CreationDate="2010-08-04T22:01:11.603" UserId="1229" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;&lt;parsley&gt;" />
  <row Id="8024" PostHistoryTypeId="2" PostId="4271" RevisionGUID="bce80600-bb03-498b-91a1-e3930c369f34" CreationDate="2010-08-04T22:19:57.283" UserId="63" Text="There was an episode of &quot;Good Eats&quot; where Alton Brown replaced eggs with avocados.  They have similar properties, though I think he fixed the dishes in other ways as well." />
  <row Id="8025" PostHistoryTypeId="2" PostId="4272" RevisionGUID="365e7f9a-0317-4d78-b733-8699609012dd" CreationDate="2010-08-04T22:25:25.637" UserId="1689" Text="Is there an alternative to dried Fenugreek in curry? Is it required? " />
  <row Id="8026" PostHistoryTypeId="1" PostId="4272" RevisionGUID="365e7f9a-0317-4d78-b733-8699609012dd" CreationDate="2010-08-04T22:25:25.637" UserId="1689" Text="Alternative to Fenugreek in curry?" />
  <row Id="8027" PostHistoryTypeId="3" PostId="4272" RevisionGUID="365e7f9a-0317-4d78-b733-8699609012dd" CreationDate="2010-08-04T22:25:25.637" UserId="1689" Text="&lt;indian-cuisine&gt;" />
  <row Id="8028" PostHistoryTypeId="5" PostId="4254" RevisionGUID="2fe3bdc6-4fd1-4337-afa5-ddb3b5ae75eb" CreationDate="2010-08-04T22:27:13.107" UserId="403" Comment="added 3 characters in body" Text="The food-grade wax applied to apples after being washed post-harvesting (which removes their naturally produced waxy outer coating) is safe.&#xD;&#xA;&#xD;&#xA;From the [U.S. Apple Association][1]: &#xD;&#xA;&#xD;&#xA;&gt; Waxes have been used on fruits and vegetables since the 1920s. They are all made from natural ingredients, and are certified by the U.S. Food and Drug Administration to be safe to eat. They come from natural sources including carnauba wax, from the leaves of a Brazilian palm; candellia wax, derived from reed-like desert plants of the genus Euphorbia; and food-grade shellac, which comes from a secretion of the lac bug found in India and Pakistan.&#xD;&#xA;&#xD;&#xA;That said, if the layer of wax is so thick that you can peel it off, it wouldn't hurt to brush it off under warm water; wax isn't digestible. (I use a &lt;i&gt;speck&lt;/i&gt; of Dawn or a spritz of enzymatic vegetable/fruit spray to clean my apples because I hate the added wax.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.usapple.org/" />
  <row Id="8029" PostHistoryTypeId="2" PostId="4273" RevisionGUID="349d37be-b17c-4543-8b28-008da925156c" CreationDate="2010-08-04T22:32:46.047" UserId="1689" Text="I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the internet. &#xD;&#xA;&#xD;&#xA;I wonder if this is just a myth or if professionals also use this trick? &#xD;&#xA;&#xD;&#xA;Wouldn't you risk that parts of the chicken is not cooked properly then causing infection? " />
  <row Id="8030" PostHistoryTypeId="1" PostId="4273" RevisionGUID="349d37be-b17c-4543-8b28-008da925156c" CreationDate="2010-08-04T22:32:46.047" UserId="1689" Text="Cooking chicken in microwave?" />
  <row Id="8031" PostHistoryTypeId="3" PostId="4273" RevisionGUID="349d37be-b17c-4543-8b28-008da925156c" CreationDate="2010-08-04T22:32:46.047" UserId="1689" Text="&lt;chicken-breast&gt;" />
  <row Id="8032" PostHistoryTypeId="2" PostId="4274" RevisionGUID="33c757c6-e7c6-4e90-8844-21dd903b6b17" CreationDate="2010-08-04T22:42:58.463" UserId="1633" Text="Couldn't say if it's being used much, but can't see why it wouldn't work. I don't have a microwave myself, so can't test it, but you just have to cut it to see if it's cooked. If it's still red, og have red spots. Don't eat it/cook it a bit longer." />
  <row Id="8033" PostHistoryTypeId="2" PostId="4275" RevisionGUID="3262909d-24f0-40ea-bf9c-615ce00bd1f8" CreationDate="2010-08-04T22:43:00.273" UserId="22" Text="There are lots of different curries. Many use fenugreek, and many don't. My [favourite one](http://cooking.stackexchange.com/questions/402/cooking-for-the-masses/523#523) uses garam masala, cumin, coriander and turmeric." />
  <row Id="8034" PostHistoryTypeId="2" PostId="4276" RevisionGUID="916d3730-325e-4734-82f1-0705dd92b85b" CreationDate="2010-08-04T23:16:59.410" UserId="99" Text="I personally feel the best way to get a tender juicy chicken is to make beer can chicken: http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html . I've done it several times and the chicken always fabulously moist. Of course, to do this, you need to cook a whole chicken and not just the breasts. &#xD;&#xA;&#xD;&#xA;With that said, I've always felt that microwaved food has a rubbery texture due to the way microwaves cook (heat from microscopic vibrations in the water molecules in food). &#xD;&#xA;&#xD;&#xA;Although it may be rubbery, it will still cook fully in a microwave. Just make sure there is no pink when you slice into the breast, the same check you'd do if you were cooking it any other way. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8035" PostHistoryTypeId="2" PostId="4277" RevisionGUID="a3c23ae1-af6f-4f43-9747-2520c0c7c7b2" CreationDate="2010-08-04T23:36:45.137" UserId="578" Text="I buy organic blueberries which come in a little plastic container.  I like to wash them and put them in a tupperware container.  After I wash them I place them between some paper towels to let them dry, but they take forever to dry this way. &#xD;&#xA;&#xD;&#xA;Is there a better way to this?" />
  <row Id="8036" PostHistoryTypeId="1" PostId="4277" RevisionGUID="a3c23ae1-af6f-4f43-9747-2520c0c7c7b2" CreationDate="2010-08-04T23:36:45.137" UserId="578" Text="What's the best way to clean and dry blueberries?" />
  <row Id="8037" PostHistoryTypeId="3" PostId="4277" RevisionGUID="a3c23ae1-af6f-4f43-9747-2520c0c7c7b2" CreationDate="2010-08-04T23:36:45.137" UserId="578" Text="&lt;fruit&gt;&lt;produce&gt;&lt;blueberries&gt;" />
  <row Id="8038" PostHistoryTypeId="2" PostId="4278" RevisionGUID="0277dfc2-797e-46d1-a363-7ea135c22c3e" CreationDate="2010-08-04T23:41:41.417" UserId="91" Text="I currently don't have a blender after purchasing my own home and am looking to get one for making smoothies primarily, but also for pureeing for soups, etc.&#xD;&#xA;&#xD;&#xA;I had a smoothie maker that I won as a prize; it was very obviously a cheap unit. It barely handled frozen fruit and yogurt. Ice cream and frozen fruit burned up the motor.&#xD;&#xA;&#xD;&#xA;I am aware of the extreme &quot;Home Improvement&quot;-style &quot;Binford-3000&quot; [Blendtec][1] blenders (also as proposed in [this][2] question) but they are extremely expensive and I don't plan on incorporating cell phones or garden rakes into my smoothies.&#xD;&#xA;&#xD;&#xA;What should I look for to get a quality blender? I don't want to purchase an inexpensive one three or four times in the next few years. I'd prefer one that will last a long time and prove to be a good kitchen tool.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.willitblend.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/352/does-it-take-a-special-type-of-blender-to-make-smoothies" />
  <row Id="8039" PostHistoryTypeId="1" PostId="4278" RevisionGUID="0277dfc2-797e-46d1-a363-7ea135c22c3e" CreationDate="2010-08-04T23:41:41.417" UserId="91" Text="What to look for when purchasing a blender?" />
  <row Id="8040" PostHistoryTypeId="3" PostId="4278" RevisionGUID="0277dfc2-797e-46d1-a363-7ea135c22c3e" CreationDate="2010-08-04T23:41:41.417" UserId="91" Text="&lt;blender&gt;&lt;equipment&gt;" />
  <row Id="8041" PostHistoryTypeId="2" PostId="4279" RevisionGUID="ac0fc0b7-1021-494c-9724-fe959b15f33b" CreationDate="2010-08-04T23:47:30.987" UserId="426" Text="While yes it can be done, I wouldn't choose to do it over another technique unless that was my only option or I just needed some chicken cooked quickly for a recipe where it is used in the cooked form and will have a lot of other flavors added (chicken salad).  Remember that a lot of flavor is due to browning and cooking in the microwave eliminates those flavors.  At least with poaching, if the liquid is REALLY well seasoned you'll still impart flavor.&#xD;&#xA;&#xD;&#xA;Any cooking technique can lead to tough and dry meat, including poaching where it's being cooked submerged in hot liquid.  Regardless of the technique, if the proteins heat too hot and too quickly they will constrict quickly and squeeze out the juices.  The result will be tough, dry, saw-dusty chicken or other protein.  This is the same thing that happens when scrambled eggs are rubbery...cooked too long over too high of heat.  The proteins act like sponges that are being wrung out.&#xD;&#xA;&#xD;&#xA;Personally I think you have much less control over meat cooked in a microwave because the cooking occurs from the inside outward and the residual heat continues to build more intensely than if it was cooked in a saute pan or on a grill.&#xD;&#xA;&#xD;&#xA;Is this something that professionals do?  No.  Microwaves in a professional kitchen are mainly used for melting butter, chocolate, reheating things quickly...much the same as I recommend people do at home.  We do not use them for &quot;cooking&quot;.  Although I do use it for sweating onions if that's the only thing I'd be dirtying a pan for...put the onions in a bowl with a little butter, cover and nuke for about a minute until tender. &#xD;&#xA;" />
  <row Id="8042" PostHistoryTypeId="5" PostId="3888" RevisionGUID="95ff040f-a9f4-46ef-9c20-7c881e66ba10" CreationDate="2010-08-04T23:48:09.767" UserId="446" Comment="deleted 364 characters in body" Text="the reason that it flopped was because you are basically creating an *emulsion*, which is when you take two tings that don't get along, like oil and water, and force them to play nice with each other.  In this particular situation, the mustard was supposed to be the *emulisifier* that was going to make the vinegar and the oil and the water in the butter all form one cohrent and smooth sauce. Just like making a vinegrette, you need to start with the vinegar as your base and slowly add the fats while whisking so that the dressing/marinade/whatever-else will remain smooth. " />
  <row Id="8043" PostHistoryTypeId="2" PostId="4280" RevisionGUID="557f7831-f944-46df-bc8c-9896b40fc1e4" CreationDate="2010-08-04T23:50:29.203" UserId="426" Text="That's the same method I would use.  &#xD;&#xA;&#xD;&#xA;If you have a salad spinner you could try giving them a gentle spin in there first.  They are sturdy enough (unless they're over-ripe) that they should handle a gentle pass through it." />
  <row Id="8044" PostHistoryTypeId="5" PostId="3888" RevisionGUID="1bb1fba5-63a0-4695-8f8a-077203927ba9" CreationDate="2010-08-05T00:12:47.540" UserId="446" Comment="added 194 characters in body" Text="The reason that your basting sauce flopped was the recipe was calling for an emulision (basically, a vinegrette) and by leaving out the vinegar you are changing the one of the basic building blocks of the dish.  The sauce will require that you add the fats to the mustard as it will clump as experienced if you don't.  The mustard in the original recipe is used as an emuslifer and may need to be cut down without the addition of the vinegar.  To build a sauce like this, you should start with the vinegar, add the seasonings and any emulisfers (in this case, the mustard) and slowly drizzle the fats into the resulting mixture until all has been incorperated.  You will still get a smooth sauce as long as you keep the order even if you leave off an ingredient or two.  " />
  <row Id="8045" PostHistoryTypeId="2" PostId="4281" RevisionGUID="da2b17dd-29f1-433f-bac5-996de99a42af" CreationDate="2010-08-05T00:40:07.237" UserId="104" Text="I'd also add that if you have access to a pressure cooker, you can make stock more quickly and have the added benefit of it staying more clear instead of getting cloudy. I also personally think it tastes better." />
  <row Id="8046" PostHistoryTypeId="5" PostId="4260" RevisionGUID="5fc16b09-335c-498a-b019-817107c80de0" CreationDate="2010-08-05T00:42:20.010" UserId="104" Comment="added link to requested recipe" Text="I use beer a LOT for my cooking. As the others have said, you need to watch out for the bitterness, which can intensify when you cook and reduce it down. As such, I often cook with different beers than I drink.&#xD;&#xA;&#xD;&#xA;You can use the IBU (International Bitterness Unit) rating for a beer to get an idea of whether your favorite beer will be a problem.&#xD;&#xA;&#xD;&#xA;Personally, I use Guinness and other dark beers when red wine is called for in a recipe. The flavors are definitely different than the red wine version, but it usually comes out good. I also cook quite a bit with wheat beers and the kind of beers that people describe as &quot;nutty&quot;, like porters.&#xD;&#xA;&#xD;&#xA;America's Test Kitchen looked at beers for cooking at one point and a &quot;non-alcoholic&quot; beer actually did really well: O'Doul's Amber. I agree with them and tend to keep it on hand for cooking, even though I never drink it. It stays mellow and away from the bitter flavors when used for cooking.&#xD;&#xA;&#xD;&#xA;So, what do I cook with it? Like most of the others, cooking bratwurst before grilling and cheese fondue, but I also use it for lots of other stuff. &#xD;&#xA;&#xD;&#xA;I have a baked bean version that uses 4 cans of beer and a couple of shots of whiskey and sits in a crock pot on low for 24 hours. I've made this with all different kinds of beer and each brings something different to the results. ([Recipe for J's Drunken Beans][1])&#xD;&#xA;&#xD;&#xA;I also like using beer in most of my stews. Throw beef chunks, veggies and beer in the crock pot in the morning and it's a tasty stew when you get home.&#xD;&#xA;&#xD;&#xA;It works well as the liquid for braising pork or beef. In the winter, I'll often throw a pork shoulder roast into the crock pot with a bottle of beer and let it slow cook all day. When it's completely falling apart, I pull it out, shred it and add back as much of the beer as the shredded mess will hold (which turns out to be far more than you thought). What results is a juicy sandwich option, which is really good, topped with mustard or bbq sauce. It comforts me when it's too cold to deal with slow smoking pork (I live in MN).&#xD;&#xA;&#xD;&#xA;I'll also often take some of that shredded &quot;drunk&quot; pork to my baked beans and give the beans some extra dimension.&#xD;&#xA;&#xD;&#xA;We do a version of &quot;bangers and mash&quot; that I use beer in the gravy/sauce that I like.&#xD;&#xA;&#xD;&#xA;Beer and self-rising flour make for a really quick quickbread that has an interesting flavor profile. I particularly like using wheat beers like Leinenkugel's Sunset Wheat, as the wheat flavors work well in a bread.&#xD;&#xA;&#xD;&#xA;Beers (and hard ciders, which I actually REALLY like) work well for marinades. &#xD;&#xA;&#xD;&#xA;Beyond that, I tend to find myself just tossing a few ounces of it into a lot of other liquids/sauces to add some flavor. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wynia.org/wordpress/2010/07/recipe-j-drunken-baked-beans" />
  <row Id="8051" PostHistoryTypeId="2" PostId="4283" RevisionGUID="67b5db60-1036-42ec-b8b6-8fda57cc9791" CreationDate="2010-08-05T01:12:04.023" UserId="104" Text="I have a turkey roaster that goes down to 160F on its temp dial. It provides a nice, even temp to water when it's filled. Same is true of my electric skillet, though that doesn't go quite as low.&#xD;&#xA;&#xD;&#xA;There are also devices sold that will hook a thermometer to the electric supply of similar devices and cycle them precisely to maintain the temp.&#xD;&#xA;&#xD;&#xA;Either way, you get a device you can use for other things, but it can be used to create the temp-controlled water bath that sous-vide requires." />
  <row Id="8052" PostHistoryTypeId="2" PostId="4284" RevisionGUID="6db6bf4c-52e8-4b30-a3e4-86ed60f70f65" CreationDate="2010-08-05T01:14:36.750" UserId="104" Text="My friend Heather runs a site called [Home Ec 101][1] that covers a lot of the home economics skills that people missed out on learning earlier in life. Her info on cooking is really good, especially if you're really just starting out and focuses on the practical stuff everyone should learn.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.home-ec101.com/" />
  <row Id="8053" PostHistoryTypeId="2" PostId="4285" RevisionGUID="90a775c7-e5a5-47aa-82b3-979e01bb1c64" CreationDate="2010-08-05T01:30:07.030" UserId="104" Text="I make pork chops and pork tenderloin roasts almost as much as most people make chicken and for both, I tend to pull it off heat at 135F and let it rest a bit.&#xD;&#xA;&#xD;&#xA;In the years I've been doing that, I've repeatedly been asked &quot;what kind of meat is this?&quot;. When I respond with &quot;pork chops&quot;, the response is disbelief. A startling number of those people have told me that they thought they hated pork chops or that mine were the first pork chops they ever liked.&#xD;&#xA;&#xD;&#xA;The dominant reason that people started cooking the hell out of pork was Trichinosis. The reality is that, today, Trichinosis infection has actually dropped to about 12 cases a year in all of the United States.&#xD;&#xA;&#xD;&#xA;Compare that to the 540 people expected to be injured by *lightning&quot; in a year.&#xD;&#xA;&#xD;&#xA;For other contaminants, like e coli, the dominant source of infection is contamination on the surface (umm, that means someone got animal feces on the meat). Things like hamburger are such an e coli problem because that surface is then ground up and spread around the entire batch. &#xD;&#xA;&#xD;&#xA;However, for whole cuts of meat like pork chops and pork tenderloin, that's not spread around. As such, proper searing (the kind you're likely to do for proper flavor) is so likely to take care of the problem that I'd come up with a long list of other things to worry more about and start enjoying tender, flavorful pork.&#xD;&#xA;&#xD;&#xA;For instance, I'd worry more about spinach and other greens that regularly get contaminated with salmonella and e coli, yet are often eaten raw. But that's just me. I am not a government agency who's job is safety. I'm just the guy in this house responsible for making food we enjoy eating." />
  <row Id="8054" PostHistoryTypeId="2" PostId="4286" RevisionGUID="e9c9e835-de7a-4b7d-8e74-85a373869b78" CreationDate="2010-08-05T01:30:49.087" UserId="1553" Text="I was using Coconut oil to fry up tostada shells and I was wondering if its safe to reuse the oil I used the night before to cook up more shells the next day?" />
  <row Id="8055" PostHistoryTypeId="1" PostId="4286" RevisionGUID="e9c9e835-de7a-4b7d-8e74-85a373869b78" CreationDate="2010-08-05T01:30:49.087" UserId="1553" Text="Can I reuse coconut oil for cooking?" />
  <row Id="8056" PostHistoryTypeId="3" PostId="4286" RevisionGUID="e9c9e835-de7a-4b7d-8e74-85a373869b78" CreationDate="2010-08-05T01:30:49.087" UserId="1553" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="8057" PostHistoryTypeId="2" PostId="4287" RevisionGUID="5e7a1daf-49aa-4382-b79a-de200b8e929c" CreationDate="2010-08-05T01:38:07.000" UserId="104" Text="Look for a strong motor and thick blades. If the blades are thin, they're likely to warp over time. The motor needs to be able to spin those blades through the liquid.&#xD;&#xA;&#xD;&#xA;Look for a thick glass container. The plastic ones are unlikely to deal with the heat of things like soups and sauces being dumped in.&#xD;&#xA;&#xD;&#xA;Check the gasket between the glass container and the piece that attaches the blades. A thin, flimsy gasket is likely to start leaking before a thicker, softer gasket.&#xD;&#xA;&#xD;&#xA;Look at the number of teeth on the connection from the motor to the blade. The more teeth, the greater the surface area being used to distribute the power to the blade mechanism and is less likely to wear out.&#xD;&#xA;&#xD;&#xA;Overall, as with many things, one of the quickest ways to tell a good one is to weigh them both. The heavier item is better. No one pays for shipping extra weight unless it's there for a good reason. &#xD;&#xA;&#xD;&#xA;(note that the &quot;heavier&quot; rule doesn't apply to electronics like cellphones/computers, etc. where the cost of making it small is actually higher)" />
  <row Id="8058" PostHistoryTypeId="2" PostId="4288" RevisionGUID="8b8f8e70-3e2d-417e-ab13-c6fdfe804a0a" CreationDate="2010-08-05T01:44:41.573" UserId="1487" Text="I guess everyone has an opinion on this. I hope mine helps. &#xD;&#xA;&#xD;&#xA;I learned to cook by experimenting with ingredients and carefully watching out for results. Start with what you know and add things you know you like. Make good scrambled eggs? What happens when you add ginger to them? Should there be a bit less? How about brie? If you add ginger and brie will it be a great discovery or trash? Maybe it should be a little brie and garlic scapes? (Scapes are the shoots that come out of the bulb when its growing.)&#xD;&#xA;&#xD;&#xA;Recipes are great for getting into new ingredient terrain. Have no idea what to do with kale? Use a website like [epicurious][1] and reverse look-up a recipe using the ingredient as a search term. Baking is a lot like chemistry. Just follow recipes, and you'll avoid wasting a bunch of time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/" />
  <row Id="8059" PostHistoryTypeId="2" PostId="4289" RevisionGUID="d8e6d74d-f53c-4427-ba57-94f084e986d0" CreationDate="2010-08-05T01:45:04.067" UserId="104" Text="For most oils, you can re-use them several times, if you're OK with (or want) the flavors the oil takes on from the food cooked in it.&#xD;&#xA;&#xD;&#xA;The thing to watch is the smoke point. That's when the oil starts sending off whisps of smoke. For coconut oil, that's 350F. As oil is re-used, that smoke point starts to drop until it's no longer able to stay hot enough to properly fry food. &#xD;&#xA;&#xD;&#xA;We're dealing with an oil that has a relatively low smoke point in the first place at 350F, as opposed to 450F for peanut oil, and proper frying needs to be pretty close to 350F in order to have the moisture in the food hold out the oil from rushing into the food like a sponge. That, unfortunately means that coconut oil isn't a great candidate for re-use. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8060" PostHistoryTypeId="5" PostId="3608" RevisionGUID="7d49de12-152e-48d7-86c5-f19d2fa6e9e8" CreationDate="2010-08-05T01:45:58.667" UserId="1487" Comment="added 46 characters in body" Text="I don't recommend it, in fact I recommend frying eggs in a little bacon grease, but if you want the eggs with almost no added fats consider getting a microwave egg cooker. For example, this well regarded [microwave egg cooker][1] listed on Amazon. It will probably need at least a few drops of oil to release the eggs. (Technically closer to poaching than frying.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.amazon.com/dp/B0010BCEFC?tag=breaktherules-20&amp;camp=213381&amp;creative=390973&amp;linkCode=as4&amp;creativeASIN=B0010BCEFC&amp;adid=0JB7Z7C349GX0S450BXW&amp;" />
  <row Id="8061" PostHistoryTypeId="2" PostId="4290" RevisionGUID="02b51143-149e-4d79-9d87-1451d5aed55a" CreationDate="2010-08-05T01:49:21.703" UserId="446" Text="The way that I devolped the skill that you are talking about was working 50 hours a week inside a pizza oven, but I don't think you have do anything so extreme to accomplish your task.  All the other answers here are correct but i think the biggest hurdle to any cook when it comes to this is knowing exactly how long any given procedure is going to take you.  When I read a recipe, I rarely even glance at the ingredient list the first time I read it.  Instead, I jump straight to the text to see what techniques and cooking methods it wants me to employ. This tells me how long it's going to take me, and my second read through will tell me what I need to have on hand (I do that one looking at my pantry normally) and if I am going to be making any subsitions this evening. &#xD;&#xA;&#xD;&#xA;The most important component to this process it that I know how long it takes **me** to do anything I need to in the kitchen.  Without this knowledge, you can't successfully time manage, and even with it you might drop the ball a few times and overcook or undercook something.  I used to teach the guys who cooked in my kitchen a set time limit to wait before firing each dish based on what else was on the ticket, and most professional line cooks use a shouted time countdown to the pass to keep the kitchen coordinated.  In a home cook situation, all of that is going to be in your head or your kichen timer.&#xD;&#xA;&#xD;&#xA;Basically, the best way that I know how to build this up is cook on a clock.  Time yourself and get some good refrence points on how long it is going to take you to do the basics and build from there.  When learning a new technique, I find I need to use it about twenty times before I am using it at the speed that I am going to be from then on.  I also try to never do something new when I'm cooking for an audience.  If I haven't made it or something similar to it before, it ain't hitting a guest's mouth at my table.  &#xD;&#xA;&#xD;&#xA;Another thing that I notice that a lot of homecooks do that the pros don't is hover over the food.  They have a hard time putting the food in the pan and walking away until it's time to do something to it. That can be a major time sink right there.&#xD;&#xA;&#xD;&#xA;But I would say the most important thing you can do to get better at your work flow is just preparation.  Food hitting the table at the same time and at the correct tempature happens in your head long before you ever turn on the stove.  It means having a game plan and being able to adjust it for unforseen circumstances but doing everything in your power to prevent such circumstances from happening to you. If you are cooking a recipe, it means knowing it well enough that you aren't having to read it while using it.  &#xD;&#xA;&#xD;&#xA;Anyway, I was trying to hit the general, and hobodave's anwswer is a great example of exactly what I am talking about.  You are going to have to find the best way to do it for yourself.  Hope this helped." />
  <row Id="8062" PostHistoryTypeId="2" PostId="4291" RevisionGUID="6a5bbe89-9f33-401d-a90d-e9777dedb04a" CreationDate="2010-08-05T01:55:55.887" UserId="1443" Text="Please see this question: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse.  It's not explicitly about coconut oil, but I don't know why there would be any difference." />
  <row Id="8063" PostHistoryTypeId="2" PostId="4292" RevisionGUID="647a7d3a-35b4-4462-b943-50cbcc9cf58f" CreationDate="2010-08-05T01:58:16.383" UserId="41" Text="So I just finished preparing a perfect-looking steak, and as per usual, my apartment's hypersensitive smoke detector decided to go off.  Not wanting to put the steak back into the pan, in one brilliant flash of boneheadedness, while I was scrambling for a rag to start whipping away the smoke, I dropped the steak in the only other vessel that was on the countertop - the same plate that was holding the meat before I cooked it.&#xD;&#xA;&#xD;&#xA;I figured that since the *inside* has already been cooked, I could probably just sear the outside again on high heat for about 30 seconds to kill any surface bacteria that it might have picked up.  Which I did.  Doesn't really look any the worse for wear, but I haven't totally convinced myself that this is safe.&#xD;&#xA;&#xD;&#xA;Anyone run into this scenario before and survived it?  Is there anything else I can do to guarantee safety without totally ruining the steak?" />
  <row Id="8064" PostHistoryTypeId="1" PostId="4292" RevisionGUID="647a7d3a-35b4-4462-b943-50cbcc9cf58f" CreationDate="2010-08-05T01:58:16.383" UserId="41" Text="Is it safe to eat a cooked steak that (briefly) touched the plate that was holding the raw meat?" />
  <row Id="8065" PostHistoryTypeId="3" PostId="4292" RevisionGUID="647a7d3a-35b4-4462-b943-50cbcc9cf58f" CreationDate="2010-08-05T01:58:16.383" UserId="41" Text="&lt;food-safety&gt;&lt;steak&gt;" />
  <row Id="8066" PostHistoryTypeId="2" PostId="4293" RevisionGUID="f865bc16-99b3-46a0-ab1b-2c1095e8eefc" CreationDate="2010-08-05T02:01:43.740" UserId="1443" Text="I am very skeptical that a microwave can produce &quot;the juiciest&quot; results.  You really can't beat a marinated/brined piece of chicken, pan seared in butter, and finished in an oven on medium heat.  Don't overcook it; that is the key to moisture. Or a nicely breaded piece of chicken deep-fried in oil. Or a well-basted piece of chicken roasted in a hot oven. Or a well-seasoned piece of chicken grilled over medium heat.&#xD;&#xA;&#xD;&#xA;I'd almost suggest anything *but* a microwave." />
  <row Id="8067" PostHistoryTypeId="6" PostId="3594" RevisionGUID="b260911c-470e-449a-a3c2-7a0cea66b6b5" CreationDate="2010-08-05T02:07:37.737" UserId="1229" Comment="edited tags" Text="&lt;preparation&gt;&lt;eggs&gt;&lt;butter&gt;" />
  <row Id="8068" PostHistoryTypeId="2" PostId="4294" RevisionGUID="0975ef17-4e8b-41ba-bd80-8d92fad8bcbb" CreationDate="2010-08-05T02:08:46.580" UserId="104" Text="OK. This is going to sound strange, so I'll preface it by explaining a bit.&#xD;&#xA;&#xD;&#xA;I grew up in West Central Minnesota and we ate a LOT of fish from local lakes. Most of that was walleye and other similar fish, breaded and fried, resulting in something at least in the family of fish sticks.&#xD;&#xA;&#xD;&#xA;While we ate a lot of that walleye with traditional sauces like tartar sauce, my family's favorite topping was (and still is)... strawberry jam.&#xD;&#xA;&#xD;&#xA;I know it sounds weird (because people tell me that every time I serve it or ask for it at a restaurant), but it's really delicious and worth a try. &#xD;&#xA;&#xD;&#xA;I have no idea whoh was the first one to look at a piece of that fish and think, &quot;You know what would be really good on it? Strawberry jam, that's what.&quot;, but I like it." />
  <row Id="8069" PostHistoryTypeId="2" PostId="4295" RevisionGUID="77f5d0d8-433f-4724-a7b7-732b5f681c71" CreationDate="2010-08-05T02:09:23.893" UserId="1443" Text="Beyond the obvious--baking powder/baking soda/gelatin--what food additives or chemical products do you use in your home cooking?  Agar agar?  Lecithin?  Xanthan gum?  What would a relatively experienced cook who is a complete novice with molecular gastronomy want to have in their starter kit.  And what would be a good first application?  Or your favorite trick?" />
  <row Id="8070" PostHistoryTypeId="1" PostId="4295" RevisionGUID="77f5d0d8-433f-4724-a7b7-732b5f681c71" CreationDate="2010-08-05T02:09:23.893" UserId="1443" Text="What food additives or chemicals do you use in your cooking at home?" />
  <row Id="8071" PostHistoryTypeId="3" PostId="4295" RevisionGUID="77f5d0d8-433f-4724-a7b7-732b5f681c71" CreationDate="2010-08-05T02:09:23.893" UserId="1443" Text="&lt;food-science&gt;&lt;pantry&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="8072" PostHistoryTypeId="2" PostId="4296" RevisionGUID="7a6b9684-9075-4ddf-bff6-9f9e67d38836" CreationDate="2010-08-05T02:17:07.250" UserId="1443" Text="If you're eating red delicious apples coated in thick wax, you are really missing out on the wonder of dense, sweet, crisp, tart apples.  Red delicious have an unnaturally thick skin, mealy flesh, and little apple flavor.  I highly, highly recommend some Gala, McIntosh, or other smaller, rounder, really delicious apples.  &#xD;&#xA;&#xD;&#xA;Also, it's at least a good idea to rinse with a light soap/vegetable wash, since the wax can pick up dirt and bacteria." />
  <row Id="8073" PostHistoryTypeId="2" PostId="4297" RevisionGUID="7f62d920-4604-4f5a-9195-a35ac61fb2a5" CreationDate="2010-08-05T02:18:43.783" UserId="67" Text="I've made naan on a (propane, american) grill with no problems, straight on the grate.  (maybe singed a little bit, that's what you want for naan).  Well, no problem grilling; I rolled them all out while I was still inside, and had them stacked up with dry waxed paper between them, and the weight of the stack meant that by the time I got maybe 5-6 of 'em done, the whole stack had glued itself together, which slowed me down quite a bit.&#xD;&#xA;&#xD;&#xA;I've also done it stovetop in a cast iron pan to get a good sear, and then transfered to the oven to finish cooking while I made up the rest.  As I was rolling 'em as I went, I didn't have that sticking problem.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8074" PostHistoryTypeId="2" PostId="4298" RevisionGUID="268bd913-629c-4786-b88f-306067c26d63" CreationDate="2010-08-05T02:20:59.707" UserId="1443" Text="How good's the meat?  How long was it out of the fridge?  I ask, because if you're really concerned, you can always consider the tartar extreme.  Someone, somewhere is eating raw, red steak.  Is your meat anywhere near good enough to think of it in that context?&#xD;&#xA;&#xD;&#xA;Practically, it shouldn't take very long to re-sear the outside of a steak.  Contact temperature on the pan is probably 300-400 degrees, which is instant death for bacteria.  I'd eat it." />
  <row Id="8075" PostHistoryTypeId="2" PostId="4299" RevisionGUID="8b7979b4-c389-44b5-b2e5-b7997aa586e7" CreationDate="2010-08-05T02:26:24.173" UserId="1705" Text="Not a sauce per se, but for dipping fish sticks (and fried fish generally) I like ponzu (or in a pinch, soy sauce and lemon juice) possibly with a bit of hot sauce mixed in. I'm a bit of a salt fiend, but I like the fact that a quick dip leaves the crunch of the breading intact.&#xD;&#xA;&#xD;&#xA;A mixture of mayonnaise, brown mustard and horseradish also makes a good dipping sauce for fried fish, and will go well with the potatoes, too. (Say, equal parts mayo and mustard, then just a little horseradish depending on how you like it)" />
  <row Id="8076" PostHistoryTypeId="2" PostId="4300" RevisionGUID="b531154d-0d8d-40c2-862d-0088b3ed4635" CreationDate="2010-08-05T02:32:50.603" UserId="649" Text="1. Assuming you weren't using a slow cooking method, the plate wasn't sitting on the counter for very long.&#xD;&#xA;&#xD;&#xA;2. The steak was still probably pushing a small amount of liquid out. So it likely didn't actually absorb any juice into the interior of the steak.&#xD;&#xA;&#xD;&#xA;3. Assuming a relatively small amount of juice and a medium rare steak, I would guess the steak itself already raised any juice that did manage to make it inside to a safe temperature.&#xD;&#xA;&#xD;&#xA;4. Re-searing would definitely finish off any bacteria on the surface.&#xD;&#xA;&#xD;&#xA;All in all, I don't see any harm done. To prevent a similar accident in the future, get your serving dish ready before the steak is done. A good time is to put the plate near the stove/grill when you're flipping the steak over." />
  <row Id="8077" PostHistoryTypeId="5" PostId="4210" RevisionGUID="69d61118-cb27-4a28-84b7-74ccfeabefde" CreationDate="2010-08-05T02:33:43.987" UserId="1229" Comment=" improved formatting" Text="The first row reports the American size, and the other one reports the European size.&#xD;&#xA;&#xD;&#xA;`|------------------------------------------------------|`  &#xD;&#xA;`| Jumbo --| X-Large | Large -| Medium | Small | Peewee |`  &#xD;&#xA;`|---------|---------|--------|--------|-------|--------|`  &#xD;&#xA;`| V. Large| Large --| Medium | Medium | Small | Small -|`  &#xD;&#xA;`|------------------------------------------------------|`  " />
  <row Id="8078" PostHistoryTypeId="6" PostId="4286" RevisionGUID="0c893cdd-a4b9-47a4-b213-517c1bb77bd6" CreationDate="2010-08-05T02:37:20.033" UserId="1229" Comment="edited tags" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="8079" PostHistoryTypeId="2" PostId="4301" RevisionGUID="39c82679-6ffe-464f-888a-a0ad9f1cfaca" CreationDate="2010-08-05T02:40:49.980" UserId="649" Text="Salt. ;-)&#xD;&#xA;&#xD;&#xA;It helps preserve foods, slows down bacteria, enhances flavor, and controls yeast." />
  <row Id="8080" PostHistoryTypeId="5" PostId="4290" RevisionGUID="d1640814-a4c7-4985-93ab-01dc804f8e28" CreationDate="2010-08-05T02:50:03.003" UserId="1443" Comment="you're good, but not that good" Text="The way that I devolped the skill that you are talking about was working 50 hours a week inside a pizza kitchen, but I don't think you have do anything so extreme to accomplish your task.  All the other answers here are correct but i think the biggest hurdle to any cook when it comes to this is knowing exactly how long any given procedure is going to take you.  When I read a recipe, I rarely even glance at the ingredient list the first time I read it.  Instead, I jump straight to the text to see what techniques and cooking methods it wants me to employ. This tells me how long it's going to take me, and my second read through will tell me what I need to have on hand (I do that one looking at my pantry normally) and if I am going to be making any subsitions this evening. &#xD;&#xA;&#xD;&#xA;The most important component to this process it that I know how long it takes **me** to do anything I need to in the kitchen.  Without this knowledge, you can't successfully time manage, and even with it you might drop the ball a few times and overcook or undercook something.  I used to teach the guys who cooked in my kitchen a set time limit to wait before firing each dish based on what else was on the ticket, and most professional line cooks use a shouted time countdown to the pass to keep the kitchen coordinated.  In a home cook situation, all of that is going to be in your head or your kichen timer.&#xD;&#xA;&#xD;&#xA;Basically, the best way that I know how to build this up is cook on a clock.  Time yourself and get some good refrence points on how long it is going to take you to do the basics and build from there.  When learning a new technique, I find I need to use it about twenty times before I am using it at the speed that I am going to be from then on.  I also try to never do something new when I'm cooking for an audience.  If I haven't made it or something similar to it before, it ain't hitting a guest's mouth at my table.  &#xD;&#xA;&#xD;&#xA;Another thing that I notice that a lot of homecooks do that the pros don't is hover over the food.  They have a hard time putting the food in the pan and walking away until it's time to do something to it. That can be a major time sink right there.&#xD;&#xA;&#xD;&#xA;But I would say the most important thing you can do to get better at your work flow is just preparation.  Food hitting the table at the same time and at the correct tempature happens in your head long before you ever turn on the stove.  It means having a game plan and being able to adjust it for unforseen circumstances but doing everything in your power to prevent such circumstances from happening to you. If you are cooking a recipe, it means knowing it well enough that you aren't having to read it while using it.  &#xD;&#xA;&#xD;&#xA;Anyway, I was trying to hit the general, and hobodave's anwswer is a great example of exactly what I am talking about.  You are going to have to find the best way to do it for yourself.  Hope this helped." />
  <row Id="8081" PostHistoryTypeId="2" PostId="4302" RevisionGUID="752b5125-0f74-445f-9bd0-beac91c45936" CreationDate="2010-08-05T03:44:02.687" UserId="819" Text="A while back I tried baking my own sweet potato (yam) chips and I ran into some problems. Here's what I did on my last attempt:&#xD;&#xA;&#xD;&#xA;1. Using a mandolin, I sliced the potato into one-eighth of an inch size medallions.&#xD;&#xA;2. I placed those medallions on a baking sheet that had been covered with a greased sheet of tinfoil.&#xD;&#xA;3. I set the oven to 350 (it was a total WAG in terms of temperature) and placed the baking sheet on the middle rack.&#xD;&#xA;4. I watched as the potatoes began to curl and shrink. &quot;Hooray!&quot; I thought to myself. &quot;I should flip these suckers over just to be safe&quot;.&#xD;&#xA;5. I flipped the chips over (still soft) and returned them to the oven.&#xD;&#xA;6. After another 5 min or so I took the chips out of the oven. They were hot, some were burnt, but none were crispy or chip-like.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;My question is: What was my fundamental flaw? was it temperature? timing? What is the fundamental secret to getting them to be crisp without frying?" />
  <row Id="8082" PostHistoryTypeId="1" PostId="4302" RevisionGUID="752b5125-0f74-445f-9bd0-beac91c45936" CreationDate="2010-08-05T03:44:02.687" UserId="819" Text="Baking My Own Sweet Potato (Yam) Chips - Help Correct My Current Methodology" />
  <row Id="8083" PostHistoryTypeId="3" PostId="4302" RevisionGUID="752b5125-0f74-445f-9bd0-beac91c45936" CreationDate="2010-08-05T03:44:02.687" UserId="819" Text="&lt;technique&gt;&lt;potatoes&gt;&lt;chips&gt;" />
  <row Id="8084" PostHistoryTypeId="2" PostId="4303" RevisionGUID="6157851e-66c3-4696-8f50-83d53db35e35" CreationDate="2010-08-05T04:03:32.063" UserId="426" Text="The dense nature and high sugar content of sweet potatoes can make them difficult to turn into crisp crunchy chips without burning, even when you *ARE* frying them.  This is the reason so often sweet potato fries are soft rather than crisp.&#xD;&#xA;&#xD;&#xA;I have never tried baking them into chips but your method seems to be very sound.  Any higher temp is going to burn them even more quickly and a lower one is going to just turn them to mush by the time you cook them longer to try crisping them.&#xD;&#xA;&#xD;&#xA;**Here's a slightly adjusted method:**  Try slicing them closer to 1/16th of an inch and then place them between two pieces of greased foil or parchment paper.  Preheat two baking sheets in the oven for about 15 minutes so that they're hot when the sheet of potatoes goes onto it.  Put the sandwiched sheet of potatoes on the first hot pan and place the second one on top to &quot;press&quot; them so that they're essentially &quot;oven frying&quot; between the sheets of paper/foil.  This still may not work as the steam will be trapped but pressing them between two preheated pans may help.&#xD;&#xA;&#xD;&#xA;**My primary suggestion:**  Fry them and don't eat the whole batch.  **OR** Fry AND eat the whole batch and don't do it too often.  &#xD;&#xA;&#xD;&#xA;Many times it's just best to do things the traditional way and enjoy it, than to try substituting and having a less than ideal result." />
  <row Id="8085" PostHistoryTypeId="2" PostId="4304" RevisionGUID="f6f37b6d-3fd6-4a9e-9aab-52d32bfa966c" CreationDate="2010-08-05T04:04:25.823" UserId="220" Text="I have tried baking with a pizza stone and tiles in the oven, but I get the best results from frying the naan in a cast-iron pan that has been lightly greased with oil on medium-high heat. &#xD;&#xA;&#xD;&#xA;I admit that this is very far from a tandoor, but surprisingly naan that was fried turned out way better in terms of texture, air-bubbles, and flavour.&#xD;&#xA;&#xD;&#xA;Admittedly I have never grilled it because I only cook one or two loaves at a time (keeping the dough in the fridge until it runs out), so I can't really justify firing up a charcoal grill." />
  <row Id="8086" PostHistoryTypeId="2" PostId="4305" RevisionGUID="b0f27fbb-3d2b-46dd-8efd-07e030210af3" CreationDate="2010-08-05T05:28:04.610" UserId="611" Text="Fenugreek is one of those flavours that you can't really substitute.&#xD;&#xA;However, I've been cooking Indian for a couple of years now, and I get by fine without it.&#xD;&#xA;" />
  <row Id="8087" PostHistoryTypeId="2" PostId="4306" RevisionGUID="44639a60-49b5-4512-96c6-355dde8dbeef" CreationDate="2010-08-05T05:32:34.133" UserId="359" Text="Splurge on a small top-shelf non-stick pan. You can cook eggs with no fat at all, and nothing will stick." />
  <row Id="8088" PostHistoryTypeId="2" PostId="4307" RevisionGUID="9c1acecf-c5fe-4393-a100-e4401b7b5616" CreationDate="2010-08-05T05:36:19.587" UserId="60" Text="If you're at all like me, you are reassured by hard numbers and measurables. This should help.&#xD;&#xA;&#xD;&#xA;In this situation the most likely pathogen would be one of the *Salmonella* species. *Salmonella* is killed by temperatures in excess of 130 F (55 C). However, it's not an _instant_ death. The time to kill Salmonella decreases exponentially as the temperature decreases.&#xD;&#xA;&#xD;&#xA;The following table represents all the temperature and duration to kill 99.9999% of the most heat-resistant strain *Salmonella senftenberg*. This species is as much as 30x more heat resistant than a &quot;normal&quot; _S. typhimurium_.&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 140 F (60 C)  | 60m&#xD;&#xA; 150 F (65 C)  | 10m&#xD;&#xA; 160 F (70 C)  | &amp;lt;2m&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;For any given temperature the proportion of bacteria killed is constant. 1/6th the time kills 90%, 1/3rd kills 99%, 1/2 kills 99.9% etc.&#xD;&#xA;&#xD;&#xA;USDA guidelines to kill _Salmonella_ and _E. Coli_ are as follows:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 135 F (57 C)  | 86.4m&#xD;&#xA; 140 F (60 C)  | 8.6m&#xD;&#xA; 145 F (63 C)  | 2.7m&#xD;&#xA; 150 F (65 C)  | 51.9s&#xD;&#xA; 160 F (70 C)  | &amp;lt; 6s&#xD;&#xA; 165 F (74 C)  | &amp;lt; 2s&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;So, needless to say, re-searing your steak at a typically high stove top temperature (at least 300 F [149 C]) for even a fraction of a second will result in utter devastation to whatever beastie population you may have picked up in recontaminating your meat. Chances are, if the steak came _hot_ out of the pan, and you removed it from the plate quickly, the residual heat alone would be enough to kill it. The re-sear certainly doesn't hurt though.&#xD;&#xA;&#xD;&#xA;A good rule of thumb is to wash plates as you go. If this is not possible or convenient you should minimally _remove_ the plate from your vicinity by putting it in the sink or dishwasher as soon as you have taken the food off of it." />
  <row Id="8089" PostHistoryTypeId="2" PostId="4308" RevisionGUID="3b7ced8b-602b-4b2a-8ad1-bdfb0185187c" CreationDate="2010-08-05T05:41:43.367" UserId="359" Text="1. Depending on what your original recipe is and what your tastebuds like, you could use any mild green herb although the character of the dish would be different: basil and dill do not taste like parsley.&#xD;&#xA;&#xD;&#xA;2. Parsley is not 'just a garnish'! Many dishes, like tabbouli, absolutely rely on parsley. Parsley has its own flavor and texture (as you guessed when you said, &quot;there must be something about the taste otherwise it would call for parsley within the sauce as well&quot;).&#xD;&#xA;&#xD;&#xA;3. If your recipe calls for fresh parsley, you will want to use fresh parsley, or fresh something else in its place. Dried herbs cannot give the same vivacity." />
  <row Id="8090" PostHistoryTypeId="5" PostId="4307" RevisionGUID="8b3cf404-ee74-4e31-b197-474c85f86526" CreationDate="2010-08-05T05:43:03.270" UserId="60" Comment="added 2 characters in body" Text="If you're at all like me, you are reassured by hard numbers and measurables. This should help.&#xD;&#xA;&#xD;&#xA;In this situation the most likely pathogen would be one of the *Salmonella* species. *Salmonella* is killed by temperatures in excess of 130 F (55 C). However, it's not an _instant_ death. The time to kill *Salmonella* decreases exponentially as the temperature increases.&#xD;&#xA;&#xD;&#xA;The following table represents all the temperature and duration to kill 99.9999% of the most heat-resistant strain *Salmonella senftenberg*. This species is as much as 30x more heat resistant than a &quot;normal&quot; _S. typhimurium_.&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 140 F (60 C)  | 60m&#xD;&#xA; 150 F (65 C)  | 10m&#xD;&#xA; 160 F (70 C)  | &amp;lt;2m&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;For any given temperature the proportion of bacteria killed is constant. 1/6th the time kills 90%, 1/3rd kills 99%, 1/2 kills 99.9% etc.&#xD;&#xA;&#xD;&#xA;USDA guidelines to kill _Salmonella_ and _E. Coli_ are as follows:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 135 F (57 C)  | 86.4m&#xD;&#xA; 140 F (60 C)  | 8.6m&#xD;&#xA; 145 F (63 C)  | 2.7m&#xD;&#xA; 150 F (65 C)  | 51.9s&#xD;&#xA; 160 F (70 C)  | &amp;lt; 6s&#xD;&#xA; 165 F (74 C)  | &amp;lt; 2s&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;So, needless to say, re-searing your steak at a typically high stove top temperature (at least 300 F [149 C]) for even a fraction of a second will result in utter devastation to whatever beastie population you may have picked up in recontaminating your meat. Chances are, if the steak came _hot_ out of the pan, and you removed it from the plate quickly, the residual heat alone would be enough to kill it. The re-sear certainly doesn't hurt though.&#xD;&#xA;&#xD;&#xA;A good rule of thumb is to wash plates as you go. If this is not possible or convenient you should minimally _remove_ the plate from your vicinity by putting it in the sink or dishwasher as soon as you have taken the food off of it." />
  <row Id="8091" PostHistoryTypeId="6" PostId="4091" RevisionGUID="8181f347-62bc-4485-8708-9f67d02ffa53" CreationDate="2010-08-05T05:48:16.740" UserId="60" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;recipe-modernization&gt;" />
  <row Id="8092" PostHistoryTypeId="2" PostId="4309" RevisionGUID="5455e281-719f-4d16-a083-616f50e2a2f9" CreationDate="2010-08-05T06:12:06.753" UserId="611" Text="I've never made b'stilla (though I might try soon), but after some experience with middle-eastern rice dishes I have the following advice:&#xD;&#xA;&#xD;&#xA; - Getting nutrition, flavour and consistency are all important.&#xD;&#xA; - Chickpeas are very good nutritionally, and also fit in with the regional flavours.&#xD;&#xA; - It's improtant to get the sweetness right. I usually use onions and carrots, finely chopped and sauteed for a long time, to which I add the cooked chickpeas.&#xD;&#xA; - The long cooking sorts out the consistency as well.&#xD;&#xA; - You can either give up on the full-meat flavour, or try to get close to it using Worcestershire-like flavours. A tiny bit of tamarind paste and some sweet soy sauce will go a long way towards this.&#xD;&#xA;&#xD;&#xA;I've tried Seitan, and the consistency is wrong.&#xD;&#xA;&#xD;&#xA;I've put some shredded soy stuff (meant to simulate ground meat) to good use in this sort of thing, but you need to flavour it right as it is as bland as something very bland." />
  <row Id="8093" PostHistoryTypeId="2" PostId="4310" RevisionGUID="b240032c-45ef-46a2-87f8-5cc76bf08d06" CreationDate="2010-08-05T06:15:28.077" UserId="1393" Text="I have (and have used at various times), agar agar (powder, flakes are evil), xanthan gum, Ultratex-3, lecithin, tapioca maltodextrin, sodium alginate. Any of these are relatively easy to get started with if you just want to have some fun. This [clarification technique][1] using agar agar is particularly enjoyable and low-stress. Let's you make perfectly clear juices like tomato or lime with intense flavors.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/2010/07/20/simple-agar-clarification-1-year-anniversary-plus-a-rundown-of-current-clarification-techniques/" />
  <row Id="8094" PostHistoryTypeId="2" PostId="4311" RevisionGUID="86e382a3-aba3-451a-ad09-f347e3d17614" CreationDate="2010-08-05T06:18:02.017" UserId="1393" Text="I wouldn't typically put them *in* a dish but they are spectacular *on* anything that can use a little acidic, crunchy counterpoint. Tacos being the classic example. Also great on a toasted bagel with cream cheese (which is partially hot)." />
  <row Id="8095" PostHistoryTypeId="5" PostId="4298" RevisionGUID="5ac7eed5-2e00-4eb8-9f8f-1555321cdc00" CreationDate="2010-08-05T07:43:42.130" UserId="1443" Comment="added 2 characters in body; deleted 1 characters in body" Text="How good's the meat?  How long was it out of the fridge?  I ask, because if you're really concerned, you can always consider the tartare extreme.  Someone, somewhere is eating raw, red steak.  Is your meat anywhere near good enough to think of it in that context?&#xD;&#xA;&#xD;&#xA;Practically, it shouldn't take very long to re-sear the outside of a steak.  Contact temperature on the pan is probably 300-400 degrees, which is instant death for bacteria.  I'd eat it." />
  <row Id="8096" PostHistoryTypeId="5" PostId="4274" RevisionGUID="59e05469-5198-4f05-9808-dd41f2530881" CreationDate="2010-08-05T07:45:53.607" UserId="210" Comment="deleted 1 characters in body" Text="Couldn't say if it's being used much, but can't see why it wouldn't work. I don't have a microwave myself, so can't test it, but you just have to cut it to see if it's cooked. If it's still red, or has red spots. Don't eat it/cook it a bit longer." />
  <row Id="8097" PostHistoryTypeId="2" PostId="4312" RevisionGUID="a64c65e5-38c4-4e6f-b2e5-14e181779d90" CreationDate="2010-08-05T08:26:53.057" UserId="403" Text="To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese &quot;crackers&quot; by melting small mounds of cheddar on a silpat at 400&amp;deg; F. Once the cheese has started to bubble very slowly, I remove them, dab them with a towel to remove excess grease, and then place them on paper towels or brown paper, flipping them once, to cool and wick away additional grease. Not surprisingly, the crackers are always very greasy even with the dabbing/wicking. &#xD;&#xA;&#xD;&#xA;What could I add to the shredded cheese to make the crackers less greasy without dramatically increasing their carbohydrate count, and how much of that ingredient should I use (assuming two cups of cheddar per &quot;recipe&quot;)? In lieu of adding anything to the cheddar, is there an ingredient with which I could dust the crackers to help cut down their greasiness without dramatically increasing their carbohydrate count?" />
  <row Id="8098" PostHistoryTypeId="1" PostId="4312" RevisionGUID="a64c65e5-38c4-4e6f-b2e5-14e181779d90" CreationDate="2010-08-05T08:26:53.057" UserId="403" Text="How do I make my cheese &quot;crackers&quot; less greasy?" />
  <row Id="8099" PostHistoryTypeId="3" PostId="4312" RevisionGUID="a64c65e5-38c4-4e6f-b2e5-14e181779d90" CreationDate="2010-08-05T08:26:53.057" UserId="403" Text="&lt;recipe-problems&gt;&lt;cheese&gt;&lt;low-carb&gt;" />
  <row Id="8103" PostHistoryTypeId="2" PostId="4314" RevisionGUID="7c981c34-337d-4fa7-aa42-1da243266017" CreationDate="2010-08-05T09:19:37.820" UserId="1710" Text="It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway.  I'm getting close with the consistency, but can't get the taste right.&#xD;&#xA;&#xD;&#xA;I won't list the various and numerous things that I've tried, but most of the variations that I've tried include:&#xD;&#xA;&#xD;&#xA;tomatoes (I've tried fresh, tinned and purée), onion, yoghurt (although this doesn't seem to affect the flavour, so I stopped using it), cumin (tried seeds and ground), mustard seeds, coriander (fresh and ground), ginger (fresh and ground), fenugreek (fresh and ground), garam masala.&#xD;&#xA;&#xD;&#xA;I'm pretty sure that I'm missing one or two ingredients that restaurants and takeaways use as a matter of course, but I haven't been able to find it.  Can anyone point me in the right direction?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8104" PostHistoryTypeId="1" PostId="4314" RevisionGUID="7c981c34-337d-4fa7-aa42-1da243266017" CreationDate="2010-08-05T09:19:37.820" UserId="1710" Text="Secret to takeaway curry" />
  <row Id="8105" PostHistoryTypeId="3" PostId="4314" RevisionGUID="7c981c34-337d-4fa7-aa42-1da243266017" CreationDate="2010-08-05T09:19:37.820" UserId="1710" Text="&lt;cooking-techniques&gt;&lt;ingredients&gt;&lt;spices&gt;&lt;curry&gt;&lt;cooking&gt;" />
  <row Id="8106" PostHistoryTypeId="2" PostId="4315" RevisionGUID="08e942e0-522d-4f76-aec5-c3e375f747b5" CreationDate="2010-08-05T09:25:33.183" UserId="1710" Text="If you have a chapati pan and a gas grill then you can have a good go.  I think the secret to naan is that both sides have to cook at the same time, so if you get the pan very hot and then put your naan under a preheated grill, that's probably the closest you'll get without a tandoor." />
  <row Id="8108" PostHistoryTypeId="2" PostId="4317" RevisionGUID="b67f7613-443b-4dd2-a6f9-2a4ea54c6cfb" CreationDate="2010-08-05T09:30:19.423" UserId="126" Text="It it is taste that is the problem, the issue may well be spicing. What might be missing depneds on the type of curry you are trying to make and my best suggestion is to find someone who really knows how to cook Indian food and ask them. &#xD;&#xA;&#xD;&#xA;One issue that is fairly common is not roasting the spices correctly before cooking the curry so you might want to experiment with that. " />
  <row Id="8109" PostHistoryTypeId="6" PostId="4314" RevisionGUID="d297c178-ed6c-4d70-8cec-b11993df4b5e" CreationDate="2010-08-05T09:34:38.217" UserId="403" Comment="edited tags" Text="&lt;restaurant-mimicry&gt;&lt;indian-cuisine&gt;&lt;curry&gt;" />
  <row Id="8110" PostHistoryTypeId="2" PostId="4318" RevisionGUID="5619fb19-996e-42cf-be2f-16407e0a3ce2" CreationDate="2010-08-05T10:02:34.017" UserDisplayName="Kitten" Text="Citric acid crystals are good for sharpening up overly sweet things and also clarify liquids. I used it in elderflower cordial this summer. You have to buy it from chemists though, apparently it's used to cut with heroin so it can be tricky to get hold of!!" />
  <row Id="8111" PostHistoryTypeId="5" PostId="4318" RevisionGUID="53e7fd45-d468-47af-a20e-bc2f20f97d80" CreationDate="2010-08-05T10:08:48.220" UserId="210" Comment="fixed grammar" Text="Citric acid crystals are good for sharpening up overly sweet things and also to clarify liquids. I used them in elderflower cordial this summer. You have to buy it from chemists though, apparently it's used to cut with heroin so it can be tricky to get hold of!!" />
  <row Id="8113" PostHistoryTypeId="2" PostId="4319" RevisionGUID="dad46a62-fdb8-4bbd-8f45-1eaed6ce19ba" CreationDate="2010-08-05T11:34:47.943" UserId="67" Text="I'd first try experimenting with different cheeses; difference brands or ages of cheese may behave differently.  You can also try hard cheeses, as I've made something similar with hard grating cheeses (parmesean, pecorino romana).&#xD;&#xA;&#xD;&#xA;Also, how you buy your cheese may be significant; many packaged pre-shredded cheeses contain cornstarch to reduce clumping, which might help to reduce the 'greasiness' of the final item (although adding carbs)." />
  <row Id="8114" PostHistoryTypeId="2" PostId="4320" RevisionGUID="725217a4-8804-4693-972a-6d192d9e5ee4" CreationDate="2010-08-05T12:17:13.867" UserId="177" Text="This occurred to me when I was thinking about all of the Turkeys I've cooked before I heard about brining?" />
  <row Id="8115" PostHistoryTypeId="1" PostId="4320" RevisionGUID="725217a4-8804-4693-972a-6d192d9e5ee4" CreationDate="2010-08-05T12:17:13.867" UserId="177" Text="Why is it if you add salt to food it draws the moisture out, but if you brine something in salt it causes the food to hold or retain the moisture?" />
  <row Id="8116" PostHistoryTypeId="3" PostId="4320" RevisionGUID="725217a4-8804-4693-972a-6d192d9e5ee4" CreationDate="2010-08-05T12:17:13.867" UserId="177" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="8118" PostHistoryTypeId="2" PostId="4321" RevisionGUID="1a74fd57-1ffa-49d0-8c0c-7955a5b2a155" CreationDate="2010-08-05T12:20:05.283" UserId="177" Text="I see pancetta next to the bacon at a local butcher and was wondering what the difference was between the two?" />
  <row Id="8119" PostHistoryTypeId="1" PostId="4321" RevisionGUID="1a74fd57-1ffa-49d0-8c0c-7955a5b2a155" CreationDate="2010-08-05T12:20:05.283" UserId="177" Text="What is the difference between Pancetta and Bacon" />
  <row Id="8120" PostHistoryTypeId="3" PostId="4321" RevisionGUID="1a74fd57-1ffa-49d0-8c0c-7955a5b2a155" CreationDate="2010-08-05T12:20:05.283" UserId="177" Text="&lt;bacon&gt;" />
  <row Id="8121" PostHistoryTypeId="2" PostId="4322" RevisionGUID="44abb699-4e3d-4e5f-969d-3f38e205cb6c" CreationDate="2010-08-05T12:23:51.670" UserId="177" Text="I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly.  At the grocery store it's sold in such little/expensive containers I was looking for an alternative homemade version - any ideas?" />
  <row Id="8122" PostHistoryTypeId="1" PostId="4322" RevisionGUID="44abb699-4e3d-4e5f-969d-3f38e205cb6c" CreationDate="2010-08-05T12:23:51.670" UserId="177" Text="Is it possible to make Homemade mascarpone?" />
  <row Id="8123" PostHistoryTypeId="3" PostId="4322" RevisionGUID="44abb699-4e3d-4e5f-969d-3f38e205cb6c" CreationDate="2010-08-05T12:23:51.670" UserId="177" Text="&lt;pastry-cream&gt;" />
  <row Id="8124" PostHistoryTypeId="2" PostId="4323" RevisionGUID="7d12c601-34b6-421f-957c-20928b06f193" CreationDate="2010-08-05T12:28:57.573" UserId="177" Text="I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package.  Any Ideas as to the best way to prepare - defrost first, boil right away, how long to cook?" />
  <row Id="8125" PostHistoryTypeId="1" PostId="4323" RevisionGUID="7d12c601-34b6-421f-957c-20928b06f193" CreationDate="2010-08-05T12:28:57.573" UserId="177" Text="How do you prepare Lobster Tails that are frozen?" />
  <row Id="8126" PostHistoryTypeId="3" PostId="4323" RevisionGUID="7d12c601-34b6-421f-957c-20928b06f193" CreationDate="2010-08-05T12:28:57.573" UserId="177" Text="&lt;lobster&gt;" />
  <row Id="8127" PostHistoryTypeId="2" PostId="4324" RevisionGUID="e9910e4e-f181-4c0b-a15e-9ad144fdabb0" CreationDate="2010-08-05T12:29:57.993" UserId="99" Text="For the brine, it's because of [osmosis][1] When you have a semi-permeable membrane, like a cucumber skin, water will tend to move from the higher solute mixture (the salt water) to the lower solute mixture (the water inside the cucumber). This will cause the cucumber to absorb water AND some salt, until the point where the water in the cucumber is as soluble as the surrounding brine.&#xD;&#xA;&#xD;&#xA;When you add solid salt to an item, steak for example, Osmosis is no longer at work. Instead, you're dealing with [absorption][2] , a completely different chemical process.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Osmosis&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Absorption_(chemistry)" />
  <row Id="8128" PostHistoryTypeId="2" PostId="4325" RevisionGUID="13885523-1d15-4945-a213-9a334d24f005" CreationDate="2010-08-05T12:30:33.640" UserId="1274" Text="Yes, you can. You'll require heavy cream, an acid (vinegar or tartaric acid), au bain marie technique and patience and a refridgerator.&#xD;&#xA;&#xD;&#xA;[Check out preparation here.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heavenlytiramisu.com/mascarpo.htm" />
  <row Id="8129" PostHistoryTypeId="2" PostId="4326" RevisionGUID="effe4994-89da-410a-946e-380059ec5e38" CreationDate="2010-08-05T12:30:43.233" UserId="126" Text="[Here][1] are some fairly complete, although fairly long, instructions for making homemade Marscapone. &#xD;&#xA;&#xD;&#xA;Any cream cheese (such as Philadelphia) could make a reasonable substitute, with extra cream added if necessary. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://biology.clc.uc.edu/fankhauser/Cheese/mascarpone.HTM" />
  <row Id="8130" PostHistoryTypeId="2" PostId="4327" RevisionGUID="c91f8102-cce5-4e08-ab0a-1e6577632d07" CreationDate="2010-08-05T12:31:57.787" UserId="1274" Text="Bacon and pancetta are both made from pork bellies; the difference between them lies in how they’re prepared and cured. To make bacon, pork belly sides are brined and then smoked. Pancetta, the Italian version of bacon, is made by seasoning a pork belly side with salt and lots of pepper, curling it into a tight roll, and wrapping it in a casing to hold the shape. It’s cured, but it isn’t smoked.&#xD;&#xA;&#xD;&#xA;From [here][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/pancetta-bacon.aspx" />
  <row Id="8131" PostHistoryTypeId="6" PostId="4320" RevisionGUID="1d5adff8-cb16-4e76-b8df-1d37cfa7665f" CreationDate="2010-08-05T12:32:25.757" UserId="1274" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;brining&gt;" />
  <row Id="8132" PostHistoryTypeId="2" PostId="4328" RevisionGUID="01bc82c7-87c8-4ed6-9602-9cc0fd944e99" CreationDate="2010-08-05T12:38:43.607" UserId="1274" Text="There's a quality difference between cold-water and warm-water lobster tail. If you're sure you have good quality, don't sweat it, but if you're unsure, prepare a dish that has more accompanying flavor's.&#xD;&#xA;&#xD;&#xA;There are many suggestions on preparation out there (Google is your friend), but thawing them first (fridge or microwave defrost) is almost always recommended." />
  <row Id="8133" PostHistoryTypeId="2" PostId="4329" RevisionGUID="7ae0732d-6cc8-441d-987c-305b1a6a7f63" CreationDate="2010-08-05T12:40:00.907" UserId="126" Text="I have just bought a new half drum barbeque which can with a fold down lid. &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;I have heard that these lids are good for creating a smokey flavour, or for keeping food moist whilst it cooks. A lot of this seems to be based on peoples personal opinion with evidence based answers about what the benefits of cooking with the lid down are. &#xD;&#xA;&#xD;&#xA;Does anyone have any evidence of exactly what cooking with a lid down on a barbeque actually does? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gardenfurnitureplanet.co.uk/IMAGES/greenfingers_steel_oil_drum_barbecue.jpg" />
  <row Id="8134" PostHistoryTypeId="1" PostId="4329" RevisionGUID="7ae0732d-6cc8-441d-987c-305b1a6a7f63" CreationDate="2010-08-05T12:40:00.907" UserId="126" Text="What are the advantages of a lid on a barbeque?" />
  <row Id="8135" PostHistoryTypeId="3" PostId="4329" RevisionGUID="7ae0732d-6cc8-441d-987c-305b1a6a7f63" CreationDate="2010-08-05T12:40:00.907" UserId="126" Text="&lt;barbecue&gt;" />
  <row Id="8136" PostHistoryTypeId="4" PostId="4323" RevisionGUID="b9b50f1e-e237-40a0-a08d-c9a2db26d057" CreationDate="2010-08-05T12:43:42.210" UserId="177" Comment="edited title" Text="How do you prepare small Lobster Tails that are frozen?" />
  <row Id="8137" PostHistoryTypeId="2" PostId="4330" RevisionGUID="7ed2b85f-6458-4de5-9bd8-fe521b38bd84" CreationDate="2010-08-05T12:52:56.963" UserId="1259" Text="The lid can do one of three things:&#xD;&#xA;&#xD;&#xA;1. Keeping the lid down increases the temperature of the air in the grill. This means that in addition to cooking with the direct heat of the coals, you are also cooking with convection of the air. This won't happen with the lid up. &#xD;&#xA;&#xD;&#xA;2. In a charcoal grill, the temperature the coals burn is based on the airflow through the grill. Open is as hot as it will go (assuming the bottom vent is also open). By closing the lid and altering the airflow, you can control the temperature of the grill. My grill can keep fine temperature control between 200F-700F depending on how you set the airflow. &#xD;&#xA;&#xD;&#xA;3. Which leads us to smoke. It seems obvious that if you are smoking, you will impart more flavor by trapping the smoke with your food rather than letting it float in to the sky. Additionally, you want wood to smolder not burn for your best smoke production. This works better at a lower temperature (see #2). " />
  <row Id="8138" PostHistoryTypeId="2" PostId="4331" RevisionGUID="be46f282-2e74-4031-b087-b4722764d7e3" CreationDate="2010-08-05T12:57:39.187" UserId="145" Text="Only additives or chemicals (broad terms) I use are whatever the food companies include in the ingredients I buy. " />
  <row Id="8139" PostHistoryTypeId="2" PostId="4332" RevisionGUID="dc4416b1-be89-4a2f-adcb-554cbb20fe14" CreationDate="2010-08-05T13:10:23.670" UserId="145" Text="&#xD;&#xA;Here's a quick and dirty table to help you get a rough idea of the calorie content of what you are cooking. Keep in mind that this will only give you an estimation of your meal's calorie count.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;    --------------------------------------&#xD;&#xA;    | Food Component | Calories per gram |&#xD;&#xA;    |----------------|-------------------|&#xD;&#xA;    |       fat      |         9         |&#xD;&#xA;    |     protein    |         4         |&#xD;&#xA;    |  carbohydrates |         4         |&#xD;&#xA;    --------------------------------------" />
  <row Id="8140" PostHistoryTypeId="6" PostId="4321" RevisionGUID="7488408a-8d5c-4b01-b1db-7f8fa1e3bc25" CreationDate="2010-08-05T14:00:33.790" UserId="403" Comment="edited tags; edited title" Text="&lt;comparisons&gt;&lt;bacon&gt;&lt;pancetta&gt;" />
  <row Id="8141" PostHistoryTypeId="4" PostId="4321" RevisionGUID="7488408a-8d5c-4b01-b1db-7f8fa1e3bc25" CreationDate="2010-08-05T14:00:33.790" UserId="403" Comment="edited tags; edited title" Text="What is the difference between pancetta and bacon?" />
  <row Id="8142" PostHistoryTypeId="4" PostId="4322" RevisionGUID="11beb511-fbfe-4a37-9bc8-e796d51d5560" CreationDate="2010-08-05T14:04:45.247" UserId="403" Comment="edited tags; edited title" Text="Is it possible to make homemade mascarpone?" />
  <row Id="8143" PostHistoryTypeId="6" PostId="4322" RevisionGUID="11beb511-fbfe-4a37-9bc8-e796d51d5560" CreationDate="2010-08-05T14:04:45.247" UserId="403" Comment="edited tags; edited title" Text="&lt;preparation&gt;&lt;mascarpone&gt;" />
  <row Id="8144" PostHistoryTypeId="2" PostId="4333" RevisionGUID="619ff940-eddb-4d7c-a2fc-094c38859969" CreationDate="2010-08-05T14:08:57.610" UserId="1163" Text="Actually, osmosis would work exactly the opposite way of how Mike Sherov suggests: it would draw water *out of* the cucumber (or the turkey) and *into* the brine. (Close reading of the Wikipedia article bears this out.)&#xD;&#xA;&#xD;&#xA;(Sorry for posting this as an answer - apparently I can't reply to Mike's answer directly, yet. I don't know the actual answer.)" />
  <row Id="8146" PostHistoryTypeId="4" PostId="3840" RevisionGUID="cdf1d4a0-8056-422e-a2ae-0f00e4069dcb" CreationDate="2010-08-05T14:47:03.183" UserId="67" Comment="corrected spelling of pâté" Text="How is Pâté made?  What are the ingredients?" />
  <row Id="8147" PostHistoryTypeId="6" PostId="3840" RevisionGUID="62916efc-a341-449f-a683-a4db3b94bf1e" CreationDate="2010-08-05T14:49:21.557" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;basics&gt;&lt;pate&gt;" />
  <row Id="8148" PostHistoryTypeId="2" PostId="4335" RevisionGUID="9363c61e-cdb5-4d8e-8e67-ff1fa8360cec" CreationDate="2010-08-05T14:54:27.303" UserId="1719" Text="Use the BBC Good Food website. Loads of great recipes, with lots of ways of sorting and searching them.&#xD;&#xA;&#xD;&#xA;http://www.bbcgoodfood.com/content/recipes/&#xD;&#xA;" />
  <row Id="8149" PostHistoryTypeId="2" PostId="4336" RevisionGUID="06e29129-ab71-4d1d-ad63-6f15dfab578b" CreationDate="2010-08-05T14:57:33.507" UserId="1718" Text="Definitely yes - different wood types pair better with different types of meat.&#xD;&#xA;&#xD;&#xA;Here are my guidelines:&#xD;&#xA;&#xD;&#xA; - **Hickory** - Nothing in the world smells better than hickory mixing with a pork butt or pork ribs!  Tastes really good too.  Also good for chicken.&#xD;&#xA; - **Apple** - for something like a pork loin, hickory is too strong.  The meat absorbs a lot of the smoke flavor.  Use a lighter &quot;tasting wood.  I prefer apple.  Also good with chicken.&#xD;&#xA; - **Mesquite** - this is a strong tasting wood.  Works great when paired with a beef brisket.&#xD;&#xA; - **Cherry** - I like this with many cuts of beef other than brisket.  It's OK on chicken too." />
  <row Id="8150" PostHistoryTypeId="2" PostId="4337" RevisionGUID="7a4cd7d7-589d-4785-928e-a02c09ce06e8" CreationDate="2010-08-05T15:02:26.633" UserId="1236" Text="I'm not sure if your question refers to smoke chips or plank cooking, but I really enjoy salmon cooked on cedar planks.  I got a great deal on the cedar planks on Woot a while back, but you can actually buy untreated lumber at your local Home Depot/Lowes/etc and cut it to size yourself." />
  <row Id="8154" PostHistoryTypeId="2" PostId="4339" RevisionGUID="36813f39-3212-4550-92d0-16649cd11a46" CreationDate="2010-08-05T15:11:21.107" UserId="1633" Text="The best thing you can do in my opinion is to just start cooking. With that I mean make some food, experiment. Don't be afraid to fail in the begining, you learn by failing just as much as you learn by doing. &#xD;&#xA;&#xD;&#xA;Remember to always smell and taste your food while you'r cooking.&#xD;&#xA;&#xD;&#xA;A cookbook might help you on the way, but remember that you don't have to follow the steps 100%. Play around and see what goes together and not." />
  <row Id="8156" PostHistoryTypeId="2" PostId="4340" RevisionGUID="f9e5c520-8561-434e-98d3-b980f8db61b2" CreationDate="2010-08-05T15:16:38.423" UserId="1718" Text="I've been experimenting with BBQ on a variety of smokers for the past few years.&#xD;&#xA;&#xD;&#xA;Originally I tried some Kingsford Briquettes and had a hard time managing the temperature.  There was an excessive amount of ash generated that seemed to choke out the fire.  I did a little research and found that clay is added to briquettes to give them their shape, and this was likely the cause of all the ash.&#xD;&#xA;&#xD;&#xA;Since then (until recently), I've used lump charcoal and have been fairly happy with the results.&#xD;&#xA;&#xD;&#xA;This summer I mistakenly purchased another bag of briquettes - Stubbs brand - and I've been using that ever since.  This charcoal seems to burn hotter and longer than the lump and without the excessive amount of ash I found when using the Kingsford.&#xD;&#xA;&#xD;&#xA;Have other experienced this as well?  &#xD;&#xA;&#xD;&#xA; - Do briquetes burn hotter and longer (in general) than lump?&#xD;&#xA; - Is Kingford a very &quot;ashy&quot; charcoal or maybe did I just get a bad bag?" />
  <row Id="8157" PostHistoryTypeId="1" PostId="4340" RevisionGUID="f9e5c520-8561-434e-98d3-b980f8db61b2" CreationDate="2010-08-05T15:16:38.423" UserId="1718" Text="Lump Charcoal vs Briquettes and variations in brands" />
  <row Id="8158" PostHistoryTypeId="3" PostId="4340" RevisionGUID="f9e5c520-8561-434e-98d3-b980f8db61b2" CreationDate="2010-08-05T15:16:38.423" UserId="1718" Text="&lt;bbq&gt;" />
  <row Id="8159" PostHistoryTypeId="5" PostId="4336" RevisionGUID="d15ee94d-b88b-4dd0-9ed9-a074a21086d7" CreationDate="2010-08-05T15:17:37.703" UserId="1718" Comment="added 1 characters in body" Text="Definitely yes - different wood types pair better with different types of meat.&#xD;&#xA;&#xD;&#xA;Here are my guidelines:&#xD;&#xA;&#xD;&#xA; - **Hickory** - Nothing in the world smells better than hickory mixing with a pork butt or pork ribs!  Tastes really good too.  Also good for chicken.&#xD;&#xA; - **Apple** - for something like a pork loin, hickory is too strong.  The meat absorbs a lot of the smoke flavor.  Use a lighter &quot;tasting&quot; wood.  I prefer apple.  Also good with chicken.&#xD;&#xA; - **Mesquite** - this is a strong tasting wood.  Works great when paired with a beef brisket.&#xD;&#xA; - **Cherry** - I like this with many cuts of beef other than brisket.  It's OK on chicken too." />
  <row Id="8160" PostHistoryTypeId="2" PostId="4341" RevisionGUID="f9c9a2db-a16e-40a4-80d5-742a5c28f91a" CreationDate="2010-08-05T15:22:35.270" UserId="611" Text="As ever, it depends on the exact recipe.&#xD;&#xA;It seems to me tha garlic is conspicuously missing from your list of ingredients, though.&#xD;&#xA;&#xD;&#xA;Additionally, you could try very small amount (1/4 teaspoon for a medium put to start) of the following spices:&#xD;&#xA;&#xD;&#xA; - Cloves&#xD;&#xA; - Turmeric&#xD;&#xA; - Cinnamon&#xD;&#xA; - Cardamom (this really sorted out a dish I was making yesterday that was tasting a little flat)&#xD;&#xA;&#xD;&#xA;You didn't put curry in your list, though I assume you don't need to be told that.&#xD;&#xA;" />
  <row Id="8161" PostHistoryTypeId="2" PostId="4342" RevisionGUID="f4bd7c1a-c7ba-49ad-a66c-ff434455131e" CreationDate="2010-08-05T15:30:20.820" UserId="104" Text="When you're talking about briquettes, much of the &quot;ash&quot; you're talking about is actually clay and binders to hold the briquette together. That also tends to mean a cooler burning form of charcoal.&#xD;&#xA;&#xD;&#xA;Overall, charcoal is made by taking wood (or a few other materials, but usually hardwood) and heating it to burning temperatures without enough oxygen for it to actually burn. The result is something that burns more cleanly and steadily than the original wood, which burns a fairly volatile way until it gets down to coal. That means that charcoal sort of &quot;skips&quot; the volatile burn and gets right to the steady cooking burn.&#xD;&#xA;&#xD;&#xA;Briquettes are lots of little bits of charcoal, bound together with those binding materials into the little forms in the bag. Lump charcoal is just chunks of wood that go through the process and come out the other end still sort of resembling the piece of wood that went in.&#xD;&#xA;&#xD;&#xA;Lump charcoal burns much hotter than briquettes and, since there are no binders or fillers, very little is left behind when you're done. However, it tends to burn out faster too, meaning for a long fire (like for slow smoking pork), you'll need to refill with lump charcoal more often than for briquettes.&#xD;&#xA;&#xD;&#xA;Kingsford (which dominates at least the US market) is a company that comes directly from when Henry Ford really came up with the process for making charcoal. For most of that time, they've pretty much stuck to the same form factor with the binders, and focused on adding things like a few shavings of mesquite or pre-soaking them with petroleum-based lighter fluids. &#xD;&#xA;&#xD;&#xA;However, recently, they've introduced a &quot;competition&quot; briquette that is actually much closer in how it burns to lump charcoal and has fewer of the binders in it. While I generally prefer to use lump charcoal, I wasn't nearly as disappointed when I tried these new briquettes. " />
  <row Id="8162" PostHistoryTypeId="5" PostId="4314" RevisionGUID="4fdf392c-f613-4eaf-babe-9876c26c9511" CreationDate="2010-08-05T15:36:26.073" UserId="1710" Comment="added 279 characters in body" Text="It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway.  I'm getting close with the consistency, but can't get the taste right.&#xD;&#xA;&#xD;&#xA;I won't list the various and numerous things that I've tried, but most of the variations that I've tried include:&#xD;&#xA;&#xD;&#xA;tomatoes (I've tried fresh, tinned and purée), onion, yoghurt (although this doesn't seem to affect the flavour, so I stopped using it), cumin (tried seeds and ground), mustard seeds, coriander (fresh and ground), ginger (fresh and ground), fenugreek (fresh and ground), garam masala.&#xD;&#xA;&#xD;&#xA;I'm pretty sure that I'm missing one or two ingredients that restaurants and takeaways use as a matter of course, but I haven't been able to find it.  Can anyone point me in the right direction?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;I didn't realise that they differ, but I'm in the UK - so that's the takeaway I'm referring to.&#xD;&#xA;&#xD;&#xA;I appreciate curry's vary in taste, but there seems to be an underlying taste to all the tomato based ones.  For the purpose of clarity, I'm trying to make a Rogan Josh.&#xD;&#xA;" />
  <row Id="8163" PostHistoryTypeId="5" PostId="4340" RevisionGUID="c06ab831-6632-402e-a3ff-5e7c9ad8f8e0" CreationDate="2010-08-05T15:40:35.600" UserId="1718" Comment="added 1 characters in body" Text="I've been experimenting with BBQ on a variety of smokers for the past few years.&#xD;&#xA;&#xD;&#xA;Originally I tried some Kingsford Briquettes and had a hard time managing the temperature.  There was an excessive amount of ash generated that seemed to choke out the fire.  I did a little research and found that clay is added to briquettes to give them their shape, and this was likely the cause of all the ash.&#xD;&#xA;&#xD;&#xA;Since then (until recently), I've used lump charcoal and have been fairly happy with the results.&#xD;&#xA;&#xD;&#xA;This summer I mistakenly purchased another bag of briquettes - Stubbs brand - and I've been using that ever since.  This charcoal seems to burn hotter and longer than the lump and without the excessive amount of ash I found when using the Kingsford.&#xD;&#xA;&#xD;&#xA;Have others experienced this as well?  &#xD;&#xA;&#xD;&#xA; - Do briquetes burn hotter and longer (in general) than lump?&#xD;&#xA; - Is Kingford a very &quot;ashy&quot; charcoal or maybe did I just get a bad bag?" />
  <row Id="8164" PostHistoryTypeId="6" PostId="4340" RevisionGUID="5ebe2464-8b77-4b1f-99a9-1ce0cd1ffd86" CreationDate="2010-08-05T15:47:36.533" UserId="1236" Comment="edited tags" Text="&lt;grilling&gt;&lt;bbq&gt;&lt;shopping&gt;" />
  <row Id="8165" PostHistoryTypeId="5" PostId="4314" RevisionGUID="42dd39b7-3e3e-4a8b-a5f5-15b740767057" CreationDate="2010-08-05T15:49:32.350" UserId="1710" Comment="added 865 characters in body" Text="It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway.  I'm getting close with the consistency, but can't get the taste right.&#xD;&#xA;&#xD;&#xA;I won't list the various and numerous things that I've tried, but most of the variations that I've tried include:&#xD;&#xA;&#xD;&#xA;tomatoes (I've tried fresh, tinned and purée), onion, yoghurt (although this doesn't seem to affect the flavour, so I stopped using it), cumin (tried seeds and ground), mustard seeds, coriander (fresh and ground), ginger (fresh and ground), fenugreek (fresh and ground), garam masala.&#xD;&#xA;&#xD;&#xA;I'm pretty sure that I'm missing one or two ingredients that restaurants and takeaways use as a matter of course, but I haven't been able to find it.  Can anyone point me in the right direction?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;I didn't realise that they differ, but I'm in the UK - so that's the takeaway I'm referring to.&#xD;&#xA;&#xD;&#xA;I appreciate curry's vary in taste, but there seems to be an underlying taste to all the tomato based ones.  For the purpose of clarity, I'm trying to make a Rogan Josh.&#xD;&#xA;&#xD;&#xA;Here's a sample of the sort of thing that I've been trying:&#xD;&#xA;&#xD;&#xA;- 4 - 5 tomatoes, skinned and chopped&#xD;&#xA;- 1 Onion chopped&#xD;&#xA;- 1 lb Diced Lamb&#xD;&#xA;- 2 - 3 Garlic cloves crushed and chopped&#xD;&#xA;- 2 tablespoons of Garam Masalla&#xD;&#xA;- 1 tablespoon turmeric&#xD;&#xA;- 1 teaspoon mustard seeds&#xD;&#xA;- 1 teaspoon cumin seeds&#xD;&#xA;- 1 tablespoon ground coriander&#xD;&#xA;- 1 tablespoon ground cumin&#xD;&#xA;- 1 inch root ginger grated&#xD;&#xA;- Oil&#xD;&#xA;&#xD;&#xA;Slowly heat the mustard and cumin seeds until the pop, then add the onions and garlic and fry gently until soft.&#xD;&#xA;Add the meat and up the heat to cook.  After about 10 mins add the other ingredients and leave for an hour or until the tomatoes have turned into sauce.&#xD;&#xA;&#xD;&#xA;Another thing that I've tried is puréeing the garlic, spices, tomatoes and ginger and adding that after the onions are cooked.  This helps with the consistency, but doesn't really affect the taste." />
  <row Id="8166" PostHistoryTypeId="2" PostId="4343" RevisionGUID="b93219a7-5855-4730-97e8-9518426532e2" CreationDate="2010-08-05T16:00:10.390" UserDisplayName="Patrick" Text="My preference is [On Food and Cooking][1] by Harold McGee. Understanding the basics behind how things cook helps with making substitutions or alterations in recipes. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012" />
  <row Id="8167" PostHistoryTypeId="16" PostId="4343" RevisionGUID="b93219a7-5855-4730-97e8-9518426532e2" CreationDate="2010-08-05T16:00:10.390" UserId="-1" />
  <row Id="8168" PostHistoryTypeId="2" PostId="4344" RevisionGUID="3bace652-3d8b-4c32-ad0d-74cbd1e2ccc4" CreationDate="2010-08-05T16:02:54.307" UserId="211" Text="If the English curry is similar to this, you are missing CREAM!&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://shaanavas.files.wordpress.com/2010/05/chicken-tikka-masala.jpg" />
  <row Id="8169" PostHistoryTypeId="2" PostId="4345" RevisionGUID="14a52ae5-4308-4d09-b0ef-2a6baf34a4dd" CreationDate="2010-08-05T16:03:12.137" UserId="1393" Text="There is more information about lump charcoal than you will ever want to know at this site: [http://www.nakedwhiz.com/lumpfaq.htm][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nakedwhiz.com/lumpfaq.htm" />
  <row Id="8170" PostHistoryTypeId="5" PostId="3038" RevisionGUID="dfb9575f-acab-4373-8bb5-60ef5c05082b" CreationDate="2010-08-05T16:05:47.483" UserId="267" Comment="Updated to show what I ended up doing." Text="I need to get a coffee grinder.  What kind is best?  I have heard that burr mills are better; are they worth the extra cost?  Which ones last longer?&#xD;&#xA;&#xD;&#xA;**Update:** I ended up getting a [Hario hand grinder][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://prima-restaurant-equipment.com/content/hario-coffee-hand-grinder-skerton" />
  <row Id="8171" PostHistoryTypeId="2" PostId="4346" RevisionGUID="7f0ab1a2-0214-4025-b01f-bb2c345b2b93" CreationDate="2010-08-05T16:06:04.567" UserId="1148" Text="It keeps the heat in, so you can switch techniques from a pure grilling technique (Open Lid, hot coals = direct radiant heat) to a baking/smoking technique.&#xD;&#xA;&#xD;&#xA;For example, when I do a duck breast, I put all the heat on one side of the grill (i.e. 2/4 gas burners, or pile the charcoal on one side).&#xD;&#xA;&#xD;&#xA;I sear the breast skin up directly over the heat, and then flip it to brown and crisp the skin.  Once the fat starts to render, I get flare ups that are completely manageable. &#xD;&#xA;&#xD;&#xA;The solution is to move the breast to the cool side, and shut the lid, so that it bakes and smokes for a few minutes to finish off the cooking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8172" PostHistoryTypeId="2" PostId="4347" RevisionGUID="22a9e2ef-e73c-40f8-b22e-2ad1afaa8265" CreationDate="2010-08-05T16:06:27.407" UserId="211" Text="I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?" />
  <row Id="8173" PostHistoryTypeId="1" PostId="4347" RevisionGUID="22a9e2ef-e73c-40f8-b22e-2ad1afaa8265" CreationDate="2010-08-05T16:06:27.407" UserId="211" Text="How can I wrap fish for freezing if you don't have a vacuum seal?" />
  <row Id="8174" PostHistoryTypeId="3" PostId="4347" RevisionGUID="22a9e2ef-e73c-40f8-b22e-2ad1afaa8265" CreationDate="2010-08-05T16:06:27.407" UserId="211" Text="&lt;fish&gt;&lt;freezing&gt;" />
  <row Id="8175" PostHistoryTypeId="10" PostId="4190" RevisionGUID="b55b00e7-963d-4b30-88d5-cb0346bc89ff" CreationDate="2010-08-05T16:19:14.037" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:20,&quot;DisplayName&quot;:&quot;Tree77&quot;},{&quot;Id&quot;:403,&quot;DisplayName&quot;:&quot;Iuls&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:1229,&quot;DisplayName&quot;:&quot;kiamlaluno&quot;}]" />
  <row Id="8176" PostHistoryTypeId="5" PostId="4190" RevisionGUID="bdb0b725-8722-45d6-b0ab-cc907c1bc078" CreationDate="2010-08-05T16:19:14.130" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What cookbooks do you always come back to?](http://cooking.stackexchange.com/questions/396/what-cookbooks-do-you-always-come-back-to)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;&#xD;&#xA;Hi!&#xD;&#xA;&#xD;&#xA;I'm looking for a cookbook. Not like ten books or a library. I'm not a specialist; I just wish a good generic reference book to kitchen for a non-professional.&#xD;&#xA;&#xD;&#xA;I found some alternatives from Amazon (made by famous chefs):&#xD;&#xA;&#xD;&#xA; - [&quot;The Complete Robuchon&quot;][1]&#xD;&#xA; - [&quot;The French Laundry Cookbook&quot;][2]&#xD;&#xA;&#xD;&#xA;But I don't know which would be the best. &#xD;&#xA;Can you recommend a book; do you know any excellent one?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Complete-Robuchon-Joel/dp/0307267199&#xD;&#xA;  [2]: http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=pd_ts_b_9?ie=UTF8&amp;s=books" />
  <row Id="8177" PostHistoryTypeId="2" PostId="4348" RevisionGUID="835e39b0-1329-48bf-b53c-6f502d6508fb" CreationDate="2010-08-05T16:23:07.683" UserId="1148" Text="If you're portioning it, you can store it in freezer bags, and suck the air out with a straw.  It's not perfect, but it is an improvement." />
  <row Id="8178" PostHistoryTypeId="2" PostId="4349" RevisionGUID="dc5ab471-af61-4497-929b-6effd572bc43" CreationDate="2010-08-05T16:24:36.900" UserId="364" Text="Does anyone have any tips for how to easily and quickly remove silk from ears of corn? I find that it takes a long time to pick it all out. " />
  <row Id="8179" PostHistoryTypeId="1" PostId="4349" RevisionGUID="dc5ab471-af61-4497-929b-6effd572bc43" CreationDate="2010-08-05T16:24:36.900" UserId="364" Text="Tips for Removing Silk from Corn?" />
  <row Id="8180" PostHistoryTypeId="3" PostId="4349" RevisionGUID="dc5ab471-af61-4497-929b-6effd572bc43" CreationDate="2010-08-05T16:24:36.900" UserId="364" Text="&lt;preparation&gt;&lt;corn&gt;" />
  <row Id="8181" PostHistoryTypeId="2" PostId="4350" RevisionGUID="18891007-6d1d-493c-9f34-8a747470e485" CreationDate="2010-08-05T16:25:03.080" UserId="1236" Text="If you wrap the fish (or any meat you're freezing) with a layer of plastic wrap and a layer of aluminum foil, it will keep out air and moisture as much as possible without vacuum sealing.&#xD;&#xA;&#xD;&#xA;Make sure you wrap with plastic wrap first, _then_ aluminum foil.  The taste of aluminum can leech into the food and supposedly there are health risks associated with aluminum/meat contact as well, though I haven't heavily researched them.  Better safe than sorry, though.&#xD;&#xA;&#xD;&#xA;Then I also recommend using a straw to suck out as much air as possible, as chris suggests.&#xD;&#xA;&#xD;&#xA;[This article][1] has some great guidelines on freezing meat and minimizing freezer burn.  While it only calls out meat and poultry, I use the same methods for fish with great success.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.associatedcontent.com/article/1856745/how_to_freeze_meat.html" />
  <row Id="8182" PostHistoryTypeId="5" PostId="4332" RevisionGUID="5a9f28be-7d10-4b61-9220-c6c8e4f162d4" CreationDate="2010-08-05T16:27:58.270" UserId="60" Comment="don't forget alcohol!" Text="Here's a quick and dirty table to help you get a rough idea of the calorie content of what you are cooking. Keep in mind that this will only give you an estimation of your meal's calorie count.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;    --------------------------------------&#xD;&#xA;    | Food Component | Calories per gram |&#xD;&#xA;    |----------------|-------------------|&#xD;&#xA;    |       fat      |         9         |&#xD;&#xA;    |     alcohol    |         7         |&#xD;&#xA;    |     protein    |         4         |&#xD;&#xA;    |  carbohydrates |         4         |&#xD;&#xA;    --------------------------------------" />
  <row Id="8183" PostHistoryTypeId="2" PostId="4351" RevisionGUID="7bce602a-745f-4ad6-b989-1448f86e0903" CreationDate="2010-08-05T16:32:37.953" UserId="1148" Text="Running it under cold water while rubbing it helps a lot.&#xD;&#xA;For informal meals, I just use dental floss to pick it out of my teeth later.&#xD;&#xA;" />
  <row Id="8184" PostHistoryTypeId="2" PostId="4352" RevisionGUID="f7f976dd-05e5-4fba-9eaf-43d96029d54c" CreationDate="2010-08-05T16:33:01.820" UserId="67" Text="I use a soft brush (technically, it was sold as a mushroom brush).&#xD;&#xA;&#xD;&#xA;Just brush along the length of the ear, towards the stem end, and it removes almost all of the silk.  (way more than I'd get done using any other method).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8185" PostHistoryTypeId="5" PostId="4324" RevisionGUID="065232c5-b2f5-450d-ad19-76d8f3eafb2e" CreationDate="2010-08-05T16:34:30.633" UserId="99" Comment="added 68 characters in body" Text="For the brine, it's because of [osmosis][1] When you have a semi-permeable membrane, like a cucumber skin, water will tend to move from the &lt;strike&gt;higher&lt;/strike&gt;lower solute mixture (the salt water) to the &lt;strike&gt;lower&lt;/strike&gt; higher solute mixture (the water with organic material inside the cucumber). This will cause the cucumber to absorb water AND some salt, until the point where the water in the cucumber is as soluble as the surrounding brine.&#xD;&#xA;&#xD;&#xA;When you add solid salt to an item, steak for example, Osmosis is no longer at work. Instead, you're dealing with [absorption][2] , a completely different chemical process.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Osmosis&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Absorption_(chemistry)" />
  <row Id="8186" PostHistoryTypeId="5" PostId="4350" RevisionGUID="d84faaff-c096-4b00-8d75-17b9caa7febb" CreationDate="2010-08-05T16:34:35.360" UserId="1236" Comment="added 7 characters in body" Text="If you wrap the fish (or any meat you're freezing) with a layer of plastic wrap and a layer of aluminum foil, it will keep out air out and moisture in as much as possible without vacuum sealing.&#xD;&#xA;&#xD;&#xA;Make sure you wrap with plastic wrap first, _then_ aluminum foil.  The taste of aluminum can leech into the food and supposedly there are health risks associated with aluminum/meat contact as well, though I haven't heavily researched them.  Better safe than sorry, though.&#xD;&#xA;&#xD;&#xA;Then I also recommend using a straw to suck out as much air as possible, as chris suggests.&#xD;&#xA;&#xD;&#xA;[This article][1] has some great guidelines on freezing meat and minimizing freezer burn.  While it only calls out meat and poultry, I use the same methods for fish with great success.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.associatedcontent.com/article/1856745/how_to_freeze_meat.html" />
  <row Id="8187" PostHistoryTypeId="2" PostId="4353" RevisionGUID="684700fc-0578-4fec-9d79-2e3f83d2ec7f" CreationDate="2010-08-05T16:39:30.863" UserId="446" Text="You can also place the fish in a plastic bag and use a bowl of water to push the air out of the bag.  Just make sure to seal the bag while the end is still out of the water so you don't get any water in the bag." />
  <row Id="8188" PostHistoryTypeId="2" PostId="4354" RevisionGUID="bc036e02-a9e8-4ac7-a11e-09c5832a544a" CreationDate="2010-08-05T16:53:12.437" UserId="1148" Text="I usually spatchcock them.  Cut out the spine, and lay the entire bird flat, folding the wings and legs over top.  Then press down enough to break the breast bone.&#xD;&#xA;&#xD;&#xA;Generally, it takes about 20 minutes.  5 minutes of grilling/searing, and then 15 more, bone side down, with the lid closed over low heat. (although I usually leave a burner on high on the other side of the grill." />
  <row Id="8189" PostHistoryTypeId="2" PostId="4355" RevisionGUID="f8df7324-d418-4ff4-b615-fef23882db6f" CreationDate="2010-08-05T17:05:40.000" UserId="104" Text="I also refrigerate it for a bit before I clean the corn. Sticky things get less sticky when they're cold. If the corn's at room temp or higher, the silk is going to stick more." />
  <row Id="8190" PostHistoryTypeId="2" PostId="4356" RevisionGUID="bfea920d-1cbb-4057-ac95-64273390031f" CreationDate="2010-08-05T17:15:05.023" UserId="1725" Text="Buy yourself a &quot;Benriner Japanese Mandolin&quot;. After cooking ramen, thinly slice some onion on top. The same goes for other vegetables (radishes are particularly good). Also, you can freeze some meat, thinly slice it on the mandolin and add it just prior to serving: paper thin beef will cook almost instantly. &#xD;&#xA;&#xD;&#xA;I sometimes cook ramen in homemade stock, usually dashi. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://t3.gstatic.com/images?q=tbn:ANd9GcQrfV87rsl5jBRRqSp9P3ZhA6IwzaOT3UPkDiKlLu3lCgLQepU&amp;t=1&amp;usg=__qYQYYAsEDrq_PY6dLAJQnV05aCI=" />
  <row Id="8191" PostHistoryTypeId="2" PostId="4357" RevisionGUID="d77e1b94-0f9b-467d-9c98-ddda6b6ef0e1" CreationDate="2010-08-05T17:17:08.657" UserId="1148" Text="If you've got a frozen bowl type ice cream churn (like a Kitchen Aid) then the unwritten rule is to nearly freeze your batter before churning.&#xD;&#xA;&#xD;&#xA;I like to keep the batter in the freezer until crystals form on top.  Then I'll take it out, and give it a good stir to raise the temperature just a wee bit to break up those crystals.&#xD;&#xA;&#xD;&#xA;Then, and only then do I take the churning bowl out of the freezer.&#xD;&#xA;&#xD;&#xA;There is enough &quot;cold&quot; in the bowl to absorb the latent heat of fusion, but not if you have to drop the temperature 5-10 degrees before it freezes." />
  <row Id="8192" PostHistoryTypeId="2" PostId="4358" RevisionGUID="1b57462a-28ce-4159-bfb3-ce56c05efd5a" CreationDate="2010-08-05T17:22:47.867" UserId="60" Text="If you're cooking it on the cob, remove the silk after you've cooked it. I typically microwave  my corn in the inner husk, when you pull it out the silk just slides right off. " />
  <row Id="8193" PostHistoryTypeId="2" PostId="4359" RevisionGUID="fd04051d-28fc-4942-9345-f63edddc7590" CreationDate="2010-08-05T17:30:06.750" UserId="27" Text="I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!" />
  <row Id="8194" PostHistoryTypeId="1" PostId="4359" RevisionGUID="fd04051d-28fc-4942-9345-f63edddc7590" CreationDate="2010-08-05T17:30:06.750" UserId="27" Text="What are the major differences between yams and sweet potatoes?" />
  <row Id="8195" PostHistoryTypeId="3" PostId="4359" RevisionGUID="fd04051d-28fc-4942-9345-f63edddc7590" CreationDate="2010-08-05T17:30:06.750" UserId="27" Text="&lt;vegetables&gt;&lt;food-differences&gt;" />
  <row Id="8197" PostHistoryTypeId="2" PostId="4360" RevisionGUID="ef3b2844-4e28-49be-9e36-2d385e641122" CreationDate="2010-08-05T17:59:50.103" UserId="67" Text="Actually, [yams][1] are often white, and may be purple or other colors..  In the US, what we get labeled as yams are actually sweet pototoes.  (They were similar to the african yams that people were used to, and the name stuck, sort of like how 'pepper' is used for chilies, but they're not even close to the same thing.)&#xD;&#xA;&#xD;&#xA;**update** A [longer explanation of the confusion between yam &amp; sweet potato in the US.][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Yam_(vegetable)&#xD;&#xA;  [2]: http://www.loc.gov/rr/scitech/mysteries/sweetpotato.html" />
  <row Id="8198" PostHistoryTypeId="2" PostId="4361" RevisionGUID="e47a1ba4-2ca8-4f9c-ad90-e41d182e13cc" CreationDate="2010-08-05T18:12:43.157" UserId="67" Text="You can treat it like Pho, and add other thinly sliced items (bok choy or other cabbage or dark green, onion, mushrooms, meat). or even some thawed previously frozen shrimp (and even sliced hot dogs occassionally).&#xD;&#xA;&#xD;&#xA;I'll also make a stir-fry, add a bit of water, throw on a brick of ramen, slap a lid on it and then let it steam for three minutes 'til the ramen's softened." />
  <row Id="8199" PostHistoryTypeId="2" PostId="4362" RevisionGUID="ff89977a-d976-4270-b031-cd4b0c558e7e" CreationDate="2010-08-05T18:37:42.487" UserId="105" Text="Keeps the Dog from stealing the meat on the grill!" />
  <row Id="8200" PostHistoryTypeId="2" PostId="4363" RevisionGUID="c6dec932-7acd-4324-b01a-f20ab28756b0" CreationDate="2010-08-05T18:57:19.640" UserId="27" Text="My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop them or crush them.... " />
  <row Id="8201" PostHistoryTypeId="1" PostId="4363" RevisionGUID="c6dec932-7acd-4324-b01a-f20ab28756b0" CreationDate="2010-08-05T18:57:19.640" UserId="27" Text="How much fresh lovage in soup?" />
  <row Id="8202" PostHistoryTypeId="3" PostId="4363" RevisionGUID="c6dec932-7acd-4324-b01a-f20ab28756b0" CreationDate="2010-08-05T18:57:19.640" UserId="27" Text="&lt;herbs&gt;&lt;soup&gt;" />
  <row Id="8203" PostHistoryTypeId="5" PostId="4363" RevisionGUID="3b97dd84-3fb8-430f-9df8-76977ccc95d6" CreationDate="2010-08-05T19:07:07.107" UserId="60" Comment="added 51 characters in body" Text="My friend just gave me two [lovage] leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop them or crush them.... &#xD;&#xA;&#xD;&#xA;[lovage]: http://en.wikipedia.org/wiki/Lovage" />
  <row Id="8204" PostHistoryTypeId="2" PostId="4364" RevisionGUID="1ca8c196-b8a8-45c4-96ec-45bdbd84dc72" CreationDate="2010-08-05T19:15:50.710" UserId="1720" Text="Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have what they regard as a fool proof method for preparing Carbonara?" />
  <row Id="8205" PostHistoryTypeId="1" PostId="4364" RevisionGUID="1ca8c196-b8a8-45c4-96ec-45bdbd84dc72" CreationDate="2010-08-05T19:15:50.710" UserId="1720" Text="foolproof way to make Carbonara sauce" />
  <row Id="8206" PostHistoryTypeId="3" PostId="4364" RevisionGUID="1ca8c196-b8a8-45c4-96ec-45bdbd84dc72" CreationDate="2010-08-05T19:15:50.710" UserId="1720" Text="&lt;sauce&gt;&lt;italian-cuisine&gt;" />
  <row Id="8207" PostHistoryTypeId="2" PostId="4365" RevisionGUID="b7506634-3716-4a1a-84de-43406ab4c7bd" CreationDate="2010-08-05T19:16:01.867" UserDisplayName="daniel" Text="I would shred one or both leaves (depending on size) and garnish the soup right before eating it." />
  <row Id="8208" PostHistoryTypeId="2" PostId="4366" RevisionGUID="8bb498aa-cf66-4c8f-be97-5450fe999830" CreationDate="2010-08-05T19:43:06.367" UserId="1729" Text="If you're wanting to *really* maximize your scheduling efficiency in a demonstrable, repeatable manner, a &lt;a href=&quot;http://en.wikipedia.org/wiki/Gantt_chart&quot;&gt;Gantt chart&lt;/a&gt; could be your friend.  You can make these charts with Microsoft Visio  (it isn't free, though, but I gotta believe a free alternative is out there somewhere).  It will allow you to visually demonstrate items that can be parallelized, how dependencies affect timing for competing processes, and how long you'll ultimately need to complete your tasks (i.e., the cost of the &quot;critical path&quot; for the system).&#xD;&#xA;&#xD;&#xA;You'd even be able to rework it to accommodate an assistant or two, if desired.  Please note, however, that your assistants are very likely to look at you strangely when you refer them to the project schedule for Thanksgiving." />
  <row Id="8209" PostHistoryTypeId="2" PostId="4367" RevisionGUID="73c5d0e6-6c64-40b9-8de6-8392d0a2f823" CreationDate="2010-08-05T19:47:32.240" UserId="177" Text="Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any other consequences?" />
  <row Id="8210" PostHistoryTypeId="1" PostId="4367" RevisionGUID="73c5d0e6-6c64-40b9-8de6-8392d0a2f823" CreationDate="2010-08-05T19:47:32.240" UserId="177" Text="I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta? " />
  <row Id="8211" PostHistoryTypeId="3" PostId="4367" RevisionGUID="73c5d0e6-6c64-40b9-8de6-8392d0a2f823" CreationDate="2010-08-05T19:47:32.240" UserId="177" Text="&lt;cheese&gt;" />
  <row Id="8212" PostHistoryTypeId="5" PostId="4363" RevisionGUID="6fed8e89-4a36-476b-b925-7ae692bcb007" CreationDate="2010-08-05T19:49:23.330" UserId="27" Comment="added 217 characters in body; edited body" Text="My friend just gave me two [lovage] leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put in? Also should I leave them whole, chop them or crush them.... &#xD;&#xA;&#xD;&#xA;**Update**: I was thinking about throwing it in the soup like I understand you would a bay leaf. How long should it be in the soup. What ratio lovage to broth amount. Should the leaves be whole, chopped, crushed..&#xD;&#xA;&#xD;&#xA;[lovage]: http://en.wikipedia.org/wiki/Lovage" />
  <row Id="8213" PostHistoryTypeId="2" PostId="4368" RevisionGUID="c0273429-73d0-43b1-adcc-7d58e510ac41" CreationDate="2010-08-05T19:51:19.033" UserId="60" Text="Probably not.&#xD;&#xA;&#xD;&#xA;Goat cheese is a creamy cheese that melts well and makes a great sauce. Feta, on the other hand, does not melt. It will soften some, but still remain crumbly and chunky. The flavor is significantly different as well; it's much harsher." />
  <row Id="8214" PostHistoryTypeId="6" PostId="4367" RevisionGUID="7650a2e5-00f7-4362-8e6c-5739133ff7ac" CreationDate="2010-08-05T19:51:42.013" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;cheese&gt;" />
  <row Id="8218" PostHistoryTypeId="5" PostId="4368" RevisionGUID="462a2e53-892c-433c-9a8d-4a573dccdfe5" CreationDate="2010-08-05T19:56:49.243" UserId="60" Comment="added 215 characters in body" Text="Probably not.&#xD;&#xA;&#xD;&#xA;Goat cheese is a creamy cheese that melts well and makes a great sauce. Feta, on the other hand, does not melt. It will soften some, but still remain crumbly and chunky. The flavor is significantly different as well; it's much harsher.&#xD;&#xA;&#xD;&#xA;You'd be better off with a _fromage blanc_, but chances are if you can find that in the US you'd be able to get the goat cheese there too. A common and more accessible substitute for goat cheese is cream cheese." />
  <row Id="8219" PostHistoryTypeId="2" PostId="4370" RevisionGUID="2ac4cfc6-e59c-4fdb-99ff-4eb9f62af6b9" CreationDate="2010-08-05T20:00:07.957" UserId="1181" Text="As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it won't break due to thermal shock..&#xD;&#xA;&#xD;&#xA;Do I need to do/know anything in particular for this to be successful?  &#xD;&#xA;Does the stone need seasoning, and if so how would I go about doing so?&#xD;&#xA;&#xD;&#xA;Also, if I'm having a lazy day, will a pizza stone work well with a shop-bought frozen/refrigerated pizza?  &#xD;&#xA;Or it is strictly for those that I have freshly made?" />
  <row Id="8220" PostHistoryTypeId="1" PostId="4370" RevisionGUID="2ac4cfc6-e59c-4fdb-99ff-4eb9f62af6b9" CreationDate="2010-08-05T20:00:07.957" UserId="1181" Text="Cooking with a pizza stone" />
  <row Id="8221" PostHistoryTypeId="3" PostId="4370" RevisionGUID="2ac4cfc6-e59c-4fdb-99ff-4eb9f62af6b9" CreationDate="2010-08-05T20:00:07.957" UserId="1181" Text="&lt;technique&gt;&lt;pizza&gt;&lt;pizza-stone&gt;" />
  <row Id="8223" PostHistoryTypeId="2" PostId="4372" RevisionGUID="8791bbbd-ecca-45e2-85f6-805dbf48b4cb" CreationDate="2010-08-05T20:05:57.383" UserDisplayName="RogerTheGeek" Text="Great to see questions about lovage. I planted one in my herb garden this spring. A past colleague from Romania talked about it all the time and couldn't find it. I realized after planting that I had no idea what to do with it." />
  <row Id="8224" PostHistoryTypeId="2" PostId="4373" RevisionGUID="ecb025ba-456a-4626-a3e5-9a91a6d7d23a" CreationDate="2010-08-05T20:06:07.977" UserId="60" Text="The stone requires no seasoning.&#xD;&#xA;&#xD;&#xA;To prevent pizza from sticking to it you should dust it liberally with cornmeal before slapping a pizza on it. &#xD;&#xA;&#xD;&#xA;A pizza stone will not work well with a _frozen_ pizza. The stone surface will simply be too blazing hot for it. You'll likely burn the bottom while still having a frozen top. There should be little issue with a refrigerated pizza, although I have not tried." />
  <row Id="8225" PostHistoryTypeId="2" PostId="4374" RevisionGUID="9b486137-06fa-4b52-aa3f-1c26db6ef815" CreationDate="2010-08-05T20:07:54.993" UserId="986" Text="My method has never substantially failed me in this way: take your ingredients (butter, cheese, bacon/pancetta) and add them to the bottom of your serving bowl along with beaten eggs. Drain your pasta, let it cool a little (30 seconds), add to the serving bowl, and toss. The pasta retains enough heat to cook the egg gently." />
  <row Id="8226" PostHistoryTypeId="5" PostId="4373" RevisionGUID="4c65f54e-8f08-49fa-a67c-d6ae7df0b628" CreationDate="2010-08-05T20:27:02.333" UserId="60" Comment="added 90 characters in body; added 277 characters in body" Text="The stone requires no seasoning.&#xD;&#xA;&#xD;&#xA;To prevent pizza from sticking to it you should dust it liberally with cornmeal before slapping a pizza on it. &#xD;&#xA;&#xD;&#xA;A pizza stone will not work well with a _frozen_ pizza. The stone surface will simply be too blazing hot for it. You'll likely burn the bottom while still having a frozen top. There should be little issue with a refrigerated pizza, although I have not tried. However, you will want to be sure to let the pizza reach room temperature before cooking.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Regarding cornmeal. I just realized that you're in the UK, and I'm not sure if you guys have a different term for it than the US. I'm referring to this [cornmeal]. You should also use the coarsest possible.&#xD;&#xA;&#xD;&#xA;[cornmeal]: http://en.wikipedia.org/wiki/Cornmeal" />
  <row Id="8227" PostHistoryTypeId="2" PostId="4375" RevisionGUID="5c4af0bc-305a-42e1-b6b2-952a1ea5fb26" CreationDate="2010-08-05T20:29:18.303" UserId="615" Text="Im making whale carpaccio tommorow for a friends birthday, and im a little worried about what type of spices and garnish i should use for this delicate and flavorful meat. What are some good flavour pairings with whale meat?" />
  <row Id="8228" PostHistoryTypeId="1" PostId="4375" RevisionGUID="5c4af0bc-305a-42e1-b6b2-952a1ea5fb26" CreationDate="2010-08-05T20:29:18.303" UserId="615" Text="Whale carpaccio, what type of spices and garnish to use?" />
  <row Id="8229" PostHistoryTypeId="3" PostId="4375" RevisionGUID="5c4af0bc-305a-42e1-b6b2-952a1ea5fb26" CreationDate="2010-08-05T20:29:18.303" UserId="615" Text="&lt;meat&gt;&lt;seasoning&gt;&lt;carpaccio&gt;&lt;seafood&gt;" />
  <row Id="8230" PostHistoryTypeId="2" PostId="4376" RevisionGUID="8dc18574-53fa-43f0-909c-8c1e63f1eddf" CreationDate="2010-08-05T20:41:40.777" UserId="1342" Text="Cook the pancetta on a large pan, so that it fries in its own fat. It must turn red, but don't cook it too much as you are going to cook it a bit more later on.&#xD;&#xA;&#xD;&#xA;Open two eggs. If you like the color of the carbonara intense, throw one white away, and keep one white and two red. Put them in a bowl, then add grated parmigiano and mix with a fork. The amount of parmesan should be at least the same volume of the eggs, maybe even more (twice does not hurt). This will give you a rather firm compound. Firm is better than too liquid.&#xD;&#xA;&#xD;&#xA;Cook the pasta. Spaghetti are the norm for carbonara, but also penne is a good choice. Get them &quot;al dente&quot; or some second later, as you prefer. Drain the pasta and put it in the pan you used to cook the pancetta (where the pancetta still is). Pour the egg/cheese mix on top of the pasta and turn on the heat, while you continue moving everything. Detach any layer of cooked egg on the pan while you mix. The perfect carbonara must not be liquid, and it must not be clumpy solid, so keep mixing. &#xD;&#xA;&#xD;&#xA;Once you are done, turn off the heat, and take spaghetti up with a large fork, so to disentangle them while you transfer them on the dishes. move them in the dish with a small oscillating movement to disentangle a bit more. Continue like this for all the dishes you have to serve. At the end you will have the pancetta remaining in the pan, and you put it on top of each dish. &#xD;&#xA;&#xD;&#xA;Add more grated parmigiano and some ground black pepper and eat as soon and hot as possible !&#xD;&#xA;&#xD;&#xA;Additional notes: try to stay a bit scarce on salt in the pasta water, and do not add salt to the egg. The fact is that the pancetta is already pretty salted, and you risk to obtain a very salted final result. Carbonara should be salty, but not too salty.&#xD;&#xA;&#xD;&#xA;I heard about modification with butter and cream, but I have never seen them used, at least in my family and circle of friends.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8231" PostHistoryTypeId="5" PostId="4376" RevisionGUID="6fb1a00c-bd5e-4747-9d9e-d925ffd386a2" CreationDate="2010-08-05T20:48:30.343" UserId="1342" Comment="added 26 characters in body; added 18 characters in body" Text="Cook the pancetta on a large pan, so that it fries in its own fat. It must turn red, but don't cook it too much as you are going to cook it a bit more later on.&#xD;&#xA;&#xD;&#xA;Open two eggs. If you like the color of the carbonara intense, throw one white away, and keep one white and two red. Put them in a bowl, then add grated parmigiano and mix with a fork. The amount of parmesan should be at least the same volume of the eggs, maybe even more (twice does not hurt). This will give you a rather firm but still flowing compound. Firm is better than too liquid.&#xD;&#xA;&#xD;&#xA;Cook the pasta. Spaghetti are the norm for carbonara, but also penne is a good choice. Get them &quot;al dente&quot; or some second later, as you prefer. Drain the pasta and put it in the pan you used to cook the pancetta (where the pancetta still is). Pour the egg/cheese mix on top of the pasta and put the pan on gentle heat, while you continue moving and mixing. Detach any layer of cooked egg from the bottom of the pan while you mix. The perfect carbonara must not be liquid, and it must not be clumpy solid, so keep mixing. &#xD;&#xA;&#xD;&#xA;Once you are done, turn off the heat, and take spaghetti up with a large fork, so to disentangle them while you transfer them on the dishes. move them in the dish with a small oscillating movement to disentangle a bit more. Continue like this for all the dishes you have to serve. At the end you will have the pancetta remaining in the pan, and you put it on top of each dish. &#xD;&#xA;&#xD;&#xA;Add more grated parmigiano and some ground black pepper and eat as soon and hot as possible !&#xD;&#xA;&#xD;&#xA;Additional notes: try to stay a bit scarce on salt in the pasta water, and do not add salt to the egg. The fact is that the pancetta is already pretty salted, and you risk to obtain a very salted final result. Carbonara should be salty, but not too salty.&#xD;&#xA;&#xD;&#xA;I heard about modification with butter and cream, but I have never seen them used, at least in my family and circle of friends.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8232" PostHistoryTypeId="16" PostId="4301" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-05T20:53:37.837" UserId="67" />
  <row Id="8233" PostHistoryTypeId="16" PostId="4310" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-05T20:53:37.837" UserId="67" />
  <row Id="8234" PostHistoryTypeId="16" PostId="4318" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-05T20:53:37.837" UserId="67" />
  <row Id="8235" PostHistoryTypeId="16" PostId="4331" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-05T20:53:37.837" UserId="67" />
  <row Id="8236" PostHistoryTypeId="16" PostId="4295" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-05T20:53:37.837" UserId="67" />
  <row Id="8237" PostHistoryTypeId="5" PostId="4376" RevisionGUID="4a0f7319-5af5-41b0-b496-c5c93c3245aa" CreationDate="2010-08-05T20:55:39.687" UserId="1342" Comment="added 36 characters in body" Text="Cook the pancetta on a large pan, so that it fries in its own fat. It must turn red, but don't cook it too much as you are going to cook it a bit more later on.&#xD;&#xA;&#xD;&#xA;Open two eggs. If you like the color of the carbonara intense, throw one white away, and keep one white and two red. Put them in a bowl, then add grated parmigiano and mix with a fork. The amount of parmesan should be at least the same volume of the eggs, maybe even more (twice does not hurt). This will give you a rather firm but still flowing compound. Firm is better than too liquid.&#xD;&#xA;&#xD;&#xA;Cook the pasta. Spaghetti are the norm for carbonara, but also penne is a good choice. Get them &quot;al dente&quot; or some second later, as you prefer. Drain the pasta and put it in the pan you used to cook the pancetta (where the pancetta still is). Pour the egg/cheese mix on top of the pasta and put the pan on gentle heat, while you continue moving and mixing. Detach any layer of cooked egg from the bottom of the pan while you mix. The perfect carbonara must not be liquid, and it must not be clumpy solid, so **keep mixing** or you will get a pasta omelette.&#xD;&#xA;&#xD;&#xA;Once you are done, turn off the heat, and take spaghetti up with a large fork, so to disentangle them while you transfer them on the dishes. move them in the dish with a small oscillating movement to disentangle a bit more. Continue like this for all the dishes you have to serve. At the end you will have the pancetta remaining in the pan, and you put it on top of each dish. &#xD;&#xA;&#xD;&#xA;Add more grated parmigiano and some ground black pepper and eat as soon and hot as possible !&#xD;&#xA;&#xD;&#xA;Additional notes: try to stay a bit scarce on salt in the pasta water, and do not add salt to the egg. The fact is that the pancetta is already pretty salted, and you risk to obtain a very salted final result. Carbonara should be salty, but not too salty.&#xD;&#xA;&#xD;&#xA;I heard about modification with butter and cream, but I have never seen them used, at least in my family and circle of friends.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8238" PostHistoryTypeId="2" PostId="4377" RevisionGUID="4a23f553-9d3d-41b0-bba4-d7aa1f5fce50" CreationDate="2010-08-05T21:09:20.567" UserId="615" Text="what mike says is correct. This process can be used to make meat more tender, if you put meat in saltwater for some hours it will absorb about 10% of its weight in water. So if you put a 100gr piece of meat in saltwater it will absorb about 10g of water. It will leave the meat salty, but more tender. Removing salt from the other components of the dish will hopefully balance things out." />
  <row Id="8239" PostHistoryTypeId="2" PostId="4378" RevisionGUID="5c256ba5-ebf3-4962-9c5f-774980993760" CreationDate="2010-08-05T21:23:37.170" UserId="615" Text="have you tried cloves? Cloves gives something unique and bold to the curry." />
  <row Id="8240" PostHistoryTypeId="2" PostId="4379" RevisionGUID="99413b1e-2d48-4b86-80df-178c8b70dd1c" CreationDate="2010-08-05T21:27:50.430" UserId="615" Text="Smoke. preferably from fresh wood, some use bushes, others use pinecones and such.  Find it where you find live trees, forrests should have some." />
  <row Id="8241" PostHistoryTypeId="16" PostId="4379" RevisionGUID="99413b1e-2d48-4b86-80df-178c8b70dd1c" CreationDate="2010-08-05T21:27:50.430" UserId="-1" />
  <row Id="8242" PostHistoryTypeId="2" PostId="4380" RevisionGUID="da5776e4-0b6e-4ad7-a5f6-4040911a0f9d" CreationDate="2010-08-05T21:33:54.673" UserId="615" Text="if your oven leaks more heat out of the door than anywhere else i would theorize that might have something to do with it. Try turning your muffins." />
  <row Id="8243" PostHistoryTypeId="6" PostId="3968" RevisionGUID="11b92aa0-fc64-4572-ad89-fb86638d0a4e" CreationDate="2010-08-05T21:43:46.120" UserId="60" Comment="edited tags" Text="&lt;preparation&gt;&lt;cabbage&gt;" />
  <row Id="8244" PostHistoryTypeId="2" PostId="4381" RevisionGUID="5591877e-c8fa-4dff-90b3-6dbcd565e79e" CreationDate="2010-08-05T21:57:38.763" UserId="53" Text="When I make bechamel sauce I keep getting different results&#xD;&#xA;&#xD;&#xA;Sometimes the sauce ends too liquidly and never seems to firm up and other times it might get all lumpy despite me using a recipe that has worked fine in the past.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there any general preparation rules or tips to ensure consistent results with this" />
  <row Id="8245" PostHistoryTypeId="1" PostId="4381" RevisionGUID="5591877e-c8fa-4dff-90b3-6dbcd565e79e" CreationDate="2010-08-05T21:57:38.763" UserId="53" Text="How not to mess up bechamel scauce" />
  <row Id="8246" PostHistoryTypeId="3" PostId="4381" RevisionGUID="5591877e-c8fa-4dff-90b3-6dbcd565e79e" CreationDate="2010-08-05T21:57:38.763" UserId="53" Text="&lt;preparation&gt;" />
  <row Id="8247" PostHistoryTypeId="2" PostId="4382" RevisionGUID="298535cf-ee08-4874-b0f8-82870f52e88e" CreationDate="2010-08-05T22:00:59.227" UserId="615" Text="temperature. I would turn down the heat on the sauce, and take it a little bit slower, to avoid making the lumps in the transitions of the sauce." />
  <row Id="8248" PostHistoryTypeId="2" PostId="4383" RevisionGUID="ca98f0b0-1c35-44dd-9a4e-8cfb0295c1c6" CreationDate="2010-08-05T22:03:05.327" UserId="53" Text="I was told by someone that rice vinegar was not suitable to be used in a salad dressing.&#xD;&#xA;&#xD;&#xA;Can only certain types of vinegars be used for salads?" />
  <row Id="8249" PostHistoryTypeId="1" PostId="4383" RevisionGUID="ca98f0b0-1c35-44dd-9a4e-8cfb0295c1c6" CreationDate="2010-08-05T22:03:05.327" UserId="53" Text="Types of vinegars used for salads" />
  <row Id="8250" PostHistoryTypeId="3" PostId="4383" RevisionGUID="ca98f0b0-1c35-44dd-9a4e-8cfb0295c1c6" CreationDate="2010-08-05T22:03:05.327" UserId="53" Text="&lt;vinegar&gt;&lt;salad&gt;" />
  <row Id="8251" PostHistoryTypeId="2" PostId="4384" RevisionGUID="8f8165c0-1562-4298-a63b-80c0b4cc20d8" CreationDate="2010-08-05T22:05:42.703" UserId="60" Text="Ignore someone.&#xD;&#xA;&#xD;&#xA;One of my favorite dressings is made with a base of rice vinegar, sesame oil, and ginger. There is nothing besides your personal taste to rule out what vinegar should be used for salads.&#xD;&#xA;&#xD;&#xA;That said, I'd personally avoid malt vinegar." />
  <row Id="8252" PostHistoryTypeId="6" PostId="4381" RevisionGUID="b6ce9067-67ca-4946-aef1-1c2b47d09403" CreationDate="2010-08-05T22:07:48.533" UserId="60" Comment="edited tags" Text="&lt;preparation&gt;&lt;bechamel&gt;" />
  <row Id="8253" PostHistoryTypeId="6" PostId="4383" RevisionGUID="3ffbbde9-9708-47f8-ba98-469013e4f019" CreationDate="2010-08-05T22:09:39.733" UserId="60" Comment="edited tags" Text="&lt;vinegar&gt;&lt;salad&gt;&lt;salad-dressing&gt;" />
  <row Id="8254" PostHistoryTypeId="2" PostId="4385" RevisionGUID="76c0a868-8e72-4b82-a548-e8c5531a0c61" CreationDate="2010-08-05T22:09:51.310" UserId="1553" Text="In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes AND tomatoes both?   My idea is to create something that does not require catsup." />
  <row Id="8255" PostHistoryTypeId="1" PostId="4385" RevisionGUID="76c0a868-8e72-4b82-a548-e8c5531a0c61" CreationDate="2010-08-05T22:09:51.310" UserId="1553" Text="Is it possible to make french fries out of potatoes AND tomatoes?" />
  <row Id="8256" PostHistoryTypeId="3" PostId="4385" RevisionGUID="76c0a868-8e72-4b82-a548-e8c5531a0c61" CreationDate="2010-08-05T22:09:51.310" UserId="1553" Text="&lt;potatoes&gt;&lt;condiments&gt;" />
  <row Id="8257" PostHistoryTypeId="2" PostId="4386" RevisionGUID="a435e03b-f4dc-4130-97c3-aa3195cd1310" CreationDate="2010-08-05T22:16:41.083" UserId="1342" Text="For me, nothing beats balsamic vinegar. The 12 years aged one is still affordable enough to be put on the salad, but I don't recommend it unless you don't like acidity. If you are an sour lover like me, the normal non-aged balsamic vinegar is a good choice.&#xD;&#xA;&#xD;&#xA;As a very rare alternative for salad dressing, I recommend honey from the [Strawberry tree][1]. It is very rare to find, because it blooms in December and it's too cold for bees, but the taste is very bitter and it goes perfectly on salad.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Strawberry_Tree" />
  <row Id="8258" PostHistoryTypeId="2" PostId="4387" RevisionGUID="18d796da-35d4-48d1-bacf-a0a5a6cdd6ba" CreationDate="2010-08-05T22:17:19.180" UserId="53" Text="What (roughly) does horse meat taste like?&#xD;&#xA;&#xD;&#xA;What kind of dishes can I make with it?" />
  <row Id="8259" PostHistoryTypeId="1" PostId="4387" RevisionGUID="18d796da-35d4-48d1-bacf-a0a5a6cdd6ba" CreationDate="2010-08-05T22:17:19.180" UserId="53" Text="Uses of Horse Meat" />
  <row Id="8260" PostHistoryTypeId="3" PostId="4387" RevisionGUID="18d796da-35d4-48d1-bacf-a0a5a6cdd6ba" CreationDate="2010-08-05T22:17:19.180" UserId="53" Text="&lt;meat&gt;" />
  <row Id="8261" PostHistoryTypeId="6" PostId="4387" RevisionGUID="55b97923-d3fc-4550-9aaf-d3de606e5dd1" CreationDate="2010-08-05T22:19:11.393" UserId="60" Comment="edited tags" Text="&lt;meat&gt;" />
  <row Id="8262" PostHistoryTypeId="2" PostId="4388" RevisionGUID="193693aa-5e36-432b-98a1-d1b6a6125c04" CreationDate="2010-08-05T22:20:15.727" UserId="53" Text="How safe is steak tartare? &#xD;&#xA;&#xD;&#xA;What can I do when preparing it make sure it is safe to eat?" />
  <row Id="8263" PostHistoryTypeId="1" PostId="4388" RevisionGUID="193693aa-5e36-432b-98a1-d1b6a6125c04" CreationDate="2010-08-05T22:20:15.727" UserId="53" Text="How safe is steak tartare?" />
  <row Id="8264" PostHistoryTypeId="3" PostId="4388" RevisionGUID="193693aa-5e36-432b-98a1-d1b6a6125c04" CreationDate="2010-08-05T22:20:15.727" UserId="53" Text="&lt;food-safety&gt;" />
  <row Id="8265" PostHistoryTypeId="2" PostId="4389" RevisionGUID="236386f5-adf0-4e8f-9959-472907a55601" CreationDate="2010-08-05T22:23:10.560" UserId="1342" Text="It tastes like whale meat :) &#xD;&#xA;&#xD;&#xA;It's a red meat, with a characteristic texture. Personally, I like it a lot, but it's difficult to find if you are outside of Italy and France (as far as I know).&#xD;&#xA;&#xD;&#xA;You can use it as a regular steak, instead of pork, for example. Pork is more delicate as a taste, horse is more intense." />
  <row Id="8267" PostHistoryTypeId="2" PostId="4390" RevisionGUID="295fbee8-7173-4d9d-9d3f-7978239bf123" CreationDate="2010-08-05T22:27:04.130" UserId="53" Text="I know that you can use matcha powder in a similar way to chocolate in sweet foods but are there any savoury dishes you can make with it?" />
  <row Id="8268" PostHistoryTypeId="1" PostId="4390" RevisionGUID="295fbee8-7173-4d9d-9d3f-7978239bf123" CreationDate="2010-08-05T22:27:04.130" UserId="53" Text="Are there any savoury dishes using matcha tea?" />
  <row Id="8269" PostHistoryTypeId="3" PostId="4390" RevisionGUID="295fbee8-7173-4d9d-9d3f-7978239bf123" CreationDate="2010-08-05T22:27:04.130" UserId="53" Text="&lt;recipe&gt;" />
  <row Id="8270" PostHistoryTypeId="2" PostId="4391" RevisionGUID="7659b3cd-481c-4f06-8eb1-a9652def2df9" CreationDate="2010-08-05T22:27:43.613" UserId="624" Text="Use fresh beef that has been properly stored and handled. The natural state of beef is generally sterile, external pathogens are introduced in processing and multiply quickly on the beef. A good butcher who maintains a clean environment significantly decreases the chances of contamination. Keeping the beef cold until eaten slows the reproduction of any bacteria that happen to have made a home on your meat.&#xD;&#xA;&#xD;&#xA;There is always a small risk of contamination, so people with compromised immune systems shouldn't eat raw meat. Most others are able to fight off bacterial infections, although it won't be pleasant." />
  <row Id="8271" PostHistoryTypeId="2" PostId="4392" RevisionGUID="2c16fea6-8657-45c7-9a0a-6b79734b666c" CreationDate="2010-08-05T22:34:01.437" UserId="60" Text="Consistent results stem from consistent actions. Bechamel is one of the most basic sauces, so you should take the time to master it. The general proportions for this sauce are:&#xD;&#xA;&#xD;&#xA;* 1 Tbsp butter (clarified optional)&#xD;&#xA;* 1 Tbsp flour&#xD;&#xA;* 1 cup milk&#xD;&#xA;* 1/2 tsp salt&#xD;&#xA;* 1/8 tsp nutmeg&#xD;&#xA;&#xD;&#xA;The things to make sure you do right:&#xD;&#xA;&#xD;&#xA;* Cook the roux - It should be a nice golden hue (_not_ brown).&#xD;&#xA;* Scald the milk prior to adding - The milk should be heated to a near boil in a separate pot while you prepare the roux. Cold milk is one of the primary causes of bechamel fail.&#xD;&#xA;* Add the milk in 1 cup increments.&#xD;&#xA;* Whisk thoroughly until you see no lumps with each addition of milk.&#xD;&#xA;* Stir constantly until done." />
  <row Id="8272" PostHistoryTypeId="2" PostId="4393" RevisionGUID="56d5d507-9f34-4a61-ba91-2769037716f7" CreationDate="2010-08-05T22:35:48.457" UserId="624" Text="You can dig though [these][1] (also google) for more, but [this][2] looked good.&#xD;&#xA;&#xD;&#xA;I've used it in pastries and quick breads before ([these][3] pancakes were good).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]:  http://foodgawker.com/?s=matcha+&amp;cat=0&#xD;&#xA;  [2]: http://invitadoinviernoeng.blogspot.com/2010/06/matcha-noodles-with-basil-cream-and.html&#xD;&#xA;  [3]: http://une-deuxsenses.blogspot.com/2010/03/matcha-pancakes.html" />
  <row Id="8273" PostHistoryTypeId="2" PostId="4394" RevisionGUID="3eb34378-88a9-473f-8a0e-7f01970540eb" CreationDate="2010-08-05T22:47:15.917" UserId="1342" Text="Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a blunt object for a Hitchcock's plot. Then, suddenly one day all ice cream were soft right out of the refrigerator. &#xD;&#xA;&#xD;&#xA;What is the magic component the industry added in order to keep ice cream always soft ?" />
  <row Id="8274" PostHistoryTypeId="1" PostId="4394" RevisionGUID="3eb34378-88a9-473f-8a0e-7f01970540eb" CreationDate="2010-08-05T22:47:15.917" UserId="1342" Text="What is the secret behind &quot;always soft&quot; ice cream ?" />
  <row Id="8275" PostHistoryTypeId="3" PostId="4394" RevisionGUID="3eb34378-88a9-473f-8a0e-7f01970540eb" CreationDate="2010-08-05T22:47:15.917" UserId="1342" Text="&lt;ice-cream&gt;" />
  <row Id="8276" PostHistoryTypeId="2" PostId="4395" RevisionGUID="a901e90c-26cb-4b94-bdb6-e45f4f2f1466" CreationDate="2010-08-05T22:53:00.947" UserId="1393" Text="I can think of two approaches. In either case, you are going to want to use dehydrated tomato powder (or ketchup powder), as you certainly don't want to add the water content of the tomato to your fry. Option one would be to mix the tomato powder into a mashed potato, structure that with some hydrocolloid, and fry. The other, much simpler and probably better approach would be to season with a powdered-tomato spice mix immediately after frying." />
  <row Id="8277" PostHistoryTypeId="2" PostId="4396" RevisionGUID="c0a022df-6160-4387-87e6-e61aa9278ab7" CreationDate="2010-08-05T22:55:43.720" UserId="1393" Text="There is a delightful discussion of this [here][1]. Freezing point depression is the basic answer. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.newton.dep.anl.gov/askasci/gen01/gen01658.htm" />
  <row Id="8278" PostHistoryTypeId="2" PostId="4397" RevisionGUID="fe65ce54-4930-404f-88f4-8e6b1b2d7684" CreationDate="2010-08-05T22:58:34.653" UserId="1393" Text="Yeah, that's nonsensical advice from your friend. Match the vinegar to the ingredients, season, and other components of your meal. E.g. rice vinegar can be lovely in an Asian context, and it is also prety neutrally flavored so it can have more general use. I generally avoid flavored vinegars (I can add my own flavors), but there are some great varietal wine vinegars out there - search &quot;Katz&quot; vinegars for one example. Or try lemon or lime juice for an altogether different alternative." />
  <row Id="8279" PostHistoryTypeId="2" PostId="4398" RevisionGUID="2d1b2a65-8007-461e-8906-8006c1ca1f2d" CreationDate="2010-08-05T23:08:50.487" UserId="1563" Text="You can fry tomatoes, but you will need to batter or bread them first. Googling for `deep fried tomatoes` turned up a recipe that called for bread crumbs, it may be possible to substitute instant mashed potato flakes. Or you could fry the tomato and potato wedges and serve them together. You can also batter potatoes before frying, add some tomato paste or powder to the batter." />
  <row Id="8280" PostHistoryTypeId="2" PostId="4399" RevisionGUID="0c777c5f-cb1f-401a-9bc9-adc804921e12" CreationDate="2010-08-05T23:11:41.590" UserId="60" Text="It's as safe as any other raw meat consumption. It all comes down to quality beef and best practices when handling.&#xD;&#xA;&#xD;&#xA;Two rules of thumb:&#xD;&#xA;&#xD;&#xA;* Don't use steak from a supermarket. Use a butcher, preferably one you know and trust.&#xD;&#xA;* Tell your butcher you intend to eat it raw." />
  <row Id="8281" PostHistoryTypeId="6" PostId="4388" RevisionGUID="1e1b0de2-389f-431b-878a-6438b986ffdb" CreationDate="2010-08-05T23:13:10.777" UserId="60" Comment="edited tags" Text="&lt;food-safety&gt;&lt;steak&gt;&lt;beef&gt;&lt;raw-meat&gt;" />
  <row Id="8285" PostHistoryTypeId="2" PostId="4401" RevisionGUID="f023dad2-d68a-46b8-8a8b-5b7223613f0a" CreationDate="2010-08-05T23:25:30.290" UserId="105" Text="In a few weeks a group of us will be camping and rafting.  My wife and I have been assigned Dinner responsibility.    I've done the hamburger/hot-dog thing on campfires, but I'm looking for something more.   We are thinking about Carne Asada, and Beef/Chicken Kabobs, but I'm concerned about controlling the heat so the kabobs don't burn.  Any suggestions?" />
  <row Id="8286" PostHistoryTypeId="1" PostId="4401" RevisionGUID="f023dad2-d68a-46b8-8a8b-5b7223613f0a" CreationDate="2010-08-05T23:25:30.290" UserId="105" Text="Cooking on a Campfire" />
  <row Id="8287" PostHistoryTypeId="3" PostId="4401" RevisionGUID="f023dad2-d68a-46b8-8a8b-5b7223613f0a" CreationDate="2010-08-05T23:25:30.290" UserId="105" Text="&lt;grilling&gt;&lt;camping&gt;&lt;fire&gt;" />
  <row Id="8288" PostHistoryTypeId="2" PostId="4402" RevisionGUID="0e6368fd-c639-49ab-9d41-0f73dc5a294c" CreationDate="2010-08-05T23:28:32.920" UserId="103" Text="I'd like to learn to make some sauces and I'm looking for the common sauces that every cook should know how to make.  These would be sauces such that you could walk up a anyone in a chef's hat and ask them and they'd at least know the ingredients if not be able to make it for you on the spot." />
  <row Id="8289" PostHistoryTypeId="1" PostId="4402" RevisionGUID="0e6368fd-c639-49ab-9d41-0f73dc5a294c" CreationDate="2010-08-05T23:28:32.920" UserId="103" Text="What sauces should every cook know how to make?" />
  <row Id="8290" PostHistoryTypeId="3" PostId="4402" RevisionGUID="0e6368fd-c639-49ab-9d41-0f73dc5a294c" CreationDate="2010-08-05T23:28:32.920" UserId="103" Text="&lt;sauce&gt;" />
  <row Id="8291" PostHistoryTypeId="5" PostId="4385" RevisionGUID="a07ca4bc-86ca-4bde-9d4a-ce9f0f6a8910" CreationDate="2010-08-05T23:34:56.827" UserId="403" Comment="deleted 2 characters in body; edited tags; edited title" Text="In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My idea is to create something that does not require catsup." />
  <row Id="8292" PostHistoryTypeId="4" PostId="4385" RevisionGUID="a07ca4bc-86ca-4bde-9d4a-ce9f0f6a8910" CreationDate="2010-08-05T23:34:56.827" UserId="403" Comment="deleted 2 characters in body; edited tags; edited title" Text="Is it possible to make french fries out of potatoes and tomatoes?" />
  <row Id="8293" PostHistoryTypeId="6" PostId="4385" RevisionGUID="a07ca4bc-86ca-4bde-9d4a-ce9f0f6a8910" CreationDate="2010-08-05T23:34:56.827" UserId="403" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;technique&gt;&lt;potatoes&gt;&lt;tomato&gt;" />
  <row Id="8294" PostHistoryTypeId="2" PostId="4403" RevisionGUID="a493ebfa-e3f8-4d1a-9895-6aa8b4837f0f" CreationDate="2010-08-05T23:48:43.683" UserId="1317" Text="Say, for example, I eat a very spicy jalapeno and I have a burning sensation in my mouth and throat.&#xD;&#xA;&#xD;&#xA;Are there any foods or drinks to wash that away?" />
  <row Id="8295" PostHistoryTypeId="1" PostId="4403" RevisionGUID="a493ebfa-e3f8-4d1a-9895-6aa8b4837f0f" CreationDate="2010-08-05T23:48:43.683" UserId="1317" Text="How can I wash down spicy food?" />
  <row Id="8296" PostHistoryTypeId="3" PostId="4403" RevisionGUID="a493ebfa-e3f8-4d1a-9895-6aa8b4837f0f" CreationDate="2010-08-05T23:48:43.683" UserId="1317" Text="&lt;spiciness&gt;" />
  <row Id="8297" PostHistoryTypeId="6" PostId="2903" RevisionGUID="14b5acbe-d2f1-460d-8717-6b1ea764575c" CreationDate="2010-08-05T23:50:07.507" UserId="1317" Comment="edited tags" Text="&lt;technique&gt;&lt;recipe&gt;&lt;beginners&gt;&lt;salsa&gt;" />
  <row Id="8298" PostHistoryTypeId="2" PostId="4404" RevisionGUID="89cac5e4-6ec7-4dfa-a068-c03e612f317b" CreationDate="2010-08-06T00:00:40.687" UserId="403" Text="Full fat milk soothes the burn." />
  <row Id="8299" PostHistoryTypeId="2" PostId="4405" RevisionGUID="20ddd2c3-281c-4b81-aba3-1c8ee561a030" CreationDate="2010-08-06T00:08:26.430" UserId="104" Text="The chemical responsible for &quot;the burn&quot; is Capsaicin. The main reason you and everyone else has trouble with the lingering burning sensation is that it's not water soluble (which means it doesn't dissolve in water). So, flooding your mouth with water-based liquids doesn't loosen up those Capsaicin molecules on your tongue and throat. &#xD;&#xA;&#xD;&#xA;Like @Iuls says, the most common and effective relief comes from full-fat milk or cream. That's because, while Capsaicin isn't able to be dissolved by water, it *is* fat soluble. It's also why more than a few people have been upset that the &quot;milk solution&quot; didn't work, when they tried it with skim milk.&#xD;&#xA;&#xD;&#xA;If you're looking for a more &quot;fun&quot; solution, it's worth noting that Capsaicin is also alcohol soluble, which might explain all of that tequila and beer they sell at Mexican restaurants." />
  <row Id="8300" PostHistoryTypeId="6" PostId="4403" RevisionGUID="aadfb78b-8b70-4dae-bf99-d4259094bb88" CreationDate="2010-08-06T00:13:16.330" UserId="60" Comment="edited tags" Text="&lt;spicy-hot&gt;" />
  <row Id="8301" PostHistoryTypeId="2" PostId="4406" RevisionGUID="66eaa58a-867d-4570-863a-4ea98b11806f" CreationDate="2010-08-06T00:16:53.000" UserId="104" Text="The key is mostly to cook over coals rather than open flame if you want decent control. This is a principle you find all over slow smoking/BBQ. You start the fire with plenty of wood and let it burn down to a pile of red coals, which you then can cook over with nice control.&#xD;&#xA;&#xD;&#xA;Personally, when I want to cook over an open fire, I treat the fire pit as 2 zones: fire and coals. I use the &quot;fire&quot; side for anything where I want an open flame, like roasting marshmallows or hot dogs. As a chunk of wood on that side of the pit burns down to coals, I move it over to the other side, for more controlled cooking.&#xD;&#xA;&#xD;&#xA;Another way to handle the variability in campfires is to cook with things with a lot of thermal mass to even the heat out. In practical terms, that boils down to cast iron and clay/ceramics. Whether it's a dutch oven or a little &quot;cave&quot; of fire bricks, these materials spread the heat out so nicely you can often just bury them in the coals and &quot;bake&quot; or &quot;roast&quot; a lot of options that you might not have considered as &quot;camping foods&quot;. &#xD;&#xA;&#xD;&#xA;The same is true of other cast iron pans and much of the stoneware from places like Pampered Chef, meaning you can pan fry, saute, and do many of the other more typical &quot;kitchen&quot; tasks over a campfire.&#xD;&#xA;&#xD;&#xA;One word of warning regarding this principle though is that it might seem like collecting rocks from a nearby stream to use as the thermal mass is a good idea. It is not. Rocks that have spent long periods under water can crack and/or explode when suddenly heated up.&#xD;&#xA;&#xD;&#xA;Otherwise, " />
  <row Id="8302" PostHistoryTypeId="2" PostId="4407" RevisionGUID="a4dccd89-c245-4f9c-98d3-a1296921b848" CreationDate="2010-08-06T00:35:52.777" UserId="60" Text="The five best candidates would have to be [five mother sauces][1] of French cuisine.&#xD;&#xA;&#xD;&#xA;These are:&#xD;&#xA;&#xD;&#xA;* Béchamel&#xD;&#xA;* Espagnole&#xD;&#xA;* Velouté&#xD;&#xA;* Tomate (similar, but not to be confused with Italian tomato-based sauces)&#xD;&#xA;* Hollandaise&#xD;&#xA;&#xD;&#xA;Any _chef_ should know these. These form the basis of many other French sauces. Some of the more well known include Béarnaise, Mayonnaise, Mornay, and Tartar. &#xD;&#xA;&#xD;&#xA;From there you can really expand almost endlessly. Some of the most well known Italian sauces such as Puttanesca, Bolognese, Pesto, Marinara, and Vodka sauce should be required knowledge as well.&#xD;&#xA;&#xD;&#xA;I suggest reading up on [sauces on Wikipedia][2], there are lots of examples there.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Mother_sauce#Sauces_in_French_cuisine&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Sauce" />
  <row Id="8303" PostHistoryTypeId="2" PostId="4408" RevisionGUID="e5b371b0-6177-4042-8043-128dbb32be94" CreationDate="2010-08-06T00:39:58.697" UserId="1443" Text="Not sure how much equipment you're hauling, but my advice is to employ aluminum-foil generously.  Once you get a nice sear on your meat or kebobs, cooking over direct flame will only dry-out the meat.  Wrapping food in foil helps evenly distribute heat, and it keeps moisture and juices inside the pouch. I particularly like sausage , onions and peppers done this way. Just make sure to double-wrap the foil, in case you get a tear." />
  <row Id="8304" PostHistoryTypeId="16" PostId="4407" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-06T00:45:41.713" UserId="99" />
  <row Id="8305" PostHistoryTypeId="16" PostId="4402" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-06T00:45:41.713" UserId="99" />
  <row Id="8306" PostHistoryTypeId="2" PostId="4409" RevisionGUID="dddeb4d7-4c98-41f2-88ff-67e577f4df33" CreationDate="2010-08-06T00:48:32.673" UserId="1443" Text="I'll keep this simple.&#xD;&#xA;&#xD;&#xA;Tomatoes, onions, green peppers, jalapenos--cilantro, garlic, lime juice, salt, pepper.&#xD;&#xA;&#xD;&#xA;Dice, food process, or blend for desired texture, add jalapenos to taste, cilantro and garlic to preference, and salt as needed.&#xD;&#xA;&#xD;&#xA;Quickly grill or roast any of the main ingredients for a smoky flavor.&#xD;&#xA;&#xD;&#xA;It's cheaper yourself. It has no additives/artificial flavors or preservatives.  It's not pasteurized, so it won't last as long.  It tastes much better." />
  <row Id="8307" PostHistoryTypeId="2" PostId="4410" RevisionGUID="77155755-99ca-4081-afc6-5f7d20f3d624" CreationDate="2010-08-06T00:52:26.037" UserId="1443" Text="Whatever french fry or roasted potato finger you make, after cooking 90% of the way, pat dry on paper towels and lightly brush it with a mix of ingredients--tomato paste, honey, vinegar, and garlic/onion powder--and finish in the oven on very high heat (450-500) until the outsides begin to brown.  &#xD;&#xA;&#xD;&#xA;If you can only use tomatoes and not paste, reduce the above ingredients in a saucepan, substituting fresh tomatoes for tomato paste.  Reduce to about 1/3 volume, so that it's closer to a sauce/glaze, and use that as a coating instead." />
  <row Id="8308" PostHistoryTypeId="6" PostId="1551" RevisionGUID="d4a481f1-d73d-49a5-8000-7cfb15de8663" CreationDate="2010-08-06T00:53:19.203" UserId="99" Comment="edited tags" Text="&lt;pie&gt;&lt;apples&gt;" />
  <row Id="8309" PostHistoryTypeId="2" PostId="4411" RevisionGUID="492475f7-9a28-4987-9a70-9998d3aa4803" CreationDate="2010-08-06T01:06:26.027" UserId="1443" Text="The next answer is a simple pan sauce.  &#xD;&#xA;&#xD;&#xA;After sauteing a protein in a pan, there are caramelized bits of fat, spice, and flesh that make for a great sauce base.  &#xD;&#xA;&#xD;&#xA;Getting those bits into a sauce takes a little work, but it's easily accomplished by adding an acidic liquid to the pan and allowing it to *deglaze*, or breakdown the fatty bits into the sauce.&#xD;&#xA;&#xD;&#xA;You can deglaze with red or white wine, stock and lemon juice, or alcohol (be careful if it's high proof, since it will flame).  After adding the acid, stir to break up the bits and let simmer for long enough to reduce the liquid about 30 to 50 %, longer for thicker sauces.&#xD;&#xA;&#xD;&#xA;Then add fat, either butter, oil, or cream, and whatever seasonings (tomato paste, mustard, Worcestershire sauce, etc. you want in the sauce). Simmer for just long enough to incorporate the ingredient (1-2 minutes max).&#xD;&#xA;&#xD;&#xA;This is a good technique because it can work with any pan-cooked dish and whatever ingredients you have around.&#xD;&#xA;&#xD;&#xA;The basic steps are the same, but the results are varied and quite tasty." />
  <row Id="8310" PostHistoryTypeId="16" PostId="4411" RevisionGUID="492475f7-9a28-4987-9a70-9998d3aa4803" CreationDate="2010-08-06T01:06:26.027" UserId="-1" />
  <row Id="8311" PostHistoryTypeId="2" PostId="4412" RevisionGUID="c377cfe5-a3ca-4a70-a53a-334f3fcff0c9" CreationDate="2010-08-06T01:13:02.533" UserId="1443" Text="Sadly, I think the answer is less physics and more chemistry--and not the good kind.  The ice creams you are likely describing have been barraged with food stabilizers, emulsifiers, and other gelling agents which have nothing to do with sugar, eggs, and cream, and everything to do with getting texture out of &quot;milk base&quot; or whatever dreaded concoction frozen-yogurts, low-fat ice creams, and over-processed brands employ.&#xD;&#xA;&#xD;&#xA;Make sure your ice cream has *very* few ingredients, lest you accidentally eat iced-emulsified-dairy base instead.&#xD;&#xA;&#xD;&#xA;@Michael is right on, that faster, lower-temp freezing takes for smaller ice crystals which are creamier.  Just make sure you know the difference.  For interest, check out [iCream][1] which uses liquid nitrogen on the spot and claims very soft results do to the low, quick freeze.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.icreamcafe.com/" />
  <row Id="8312" PostHistoryTypeId="2" PostId="4413" RevisionGUID="58280904-0f3f-4c96-931e-20a7d98d96a8" CreationDate="2010-08-06T01:21:11.427" UserId="1443" Text="Like a filly cheese steak.  I'd hate to saddle you with a bunch of recipes.  Good with stallio-- scallions.  Careful, frying it, since it tends to be a bit temperamental.  Leaving now." />
  <row Id="8313" PostHistoryTypeId="2" PostId="4414" RevisionGUID="ff690b55-9673-4c66-8535-838a5129177a" CreationDate="2010-08-06T01:27:24.830" UserId="1443" Text="Butchered meat is generally sterile except on it's exterior.  (That does'nt mean parasite or botulism-free, but it's a start).&#xD;&#xA;&#xD;&#xA;Get the best quality you can from a source you trust.  Keep it at as low a temperature as possible, and don't expose it to warm air for more than the few minutes it takes to prepare.&#xD;&#xA;&#xD;&#xA;Cut with a clean knife on a clean surface. Put it right back into the fridge at a very low temp.&#xD;&#xA;&#xD;&#xA;Salt and acid, if you use them in your sauce, will provide some anti-bacterial benefits, but not foolproof.&#xD;&#xA;&#xD;&#xA;People all over the world eat raw meat, but it's best to start with small amounts and see how your system handles it.  If you're a child/pregnant/old/sick, it's much less of a good idea.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8314" PostHistoryTypeId="2" PostId="4415" RevisionGUID="5f447ed6-a69a-45e1-9065-96de61655c96" CreationDate="2010-08-06T01:49:41.133" UserId="1019" Text="My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later.  I remember when I used to watch her cook with it, it was always solid.  I have started saving the fat from my bacon, only the bottom of the can is the only part that ever congeals.  The top always seems sort of semi-liquid.  Is that ok?  When cooking with it, what part should I use and what is the difference between solid and merely viscous bacon fat?" />
  <row Id="8315" PostHistoryTypeId="1" PostId="4415" RevisionGUID="5f447ed6-a69a-45e1-9065-96de61655c96" CreationDate="2010-08-06T01:49:41.133" UserId="1019" Text="Is bacon fat supposed to congeal at room temperature?" />
  <row Id="8316" PostHistoryTypeId="3" PostId="4415" RevisionGUID="5f447ed6-a69a-45e1-9065-96de61655c96" CreationDate="2010-08-06T01:49:41.133" UserId="1019" Text="&lt;fats&gt;&lt;bacon&gt;" />
  <row Id="8317" PostHistoryTypeId="2" PostId="4416" RevisionGUID="bd6d939e-dcb0-4f73-beb4-f28679081a89" CreationDate="2010-08-06T01:50:39.183" UserId="1670" Text="In a non toting-the-hardware-on-your-own-poor-back context, you can't beat cast iron. Dutch oven, skillet, and griddle. This will even allow you to cheat a little (but only a little!) on the coals not flames advice.&#xD;&#xA;&#xD;&#xA;With these tool you can do some serious cooking, limited only by your prep-space and ingredients on hand: you can even bake by putting a second vessel *in* the dutch oven (use pebble or such to prevent direct contact with the hot iron." />
  <row Id="8318" PostHistoryTypeId="2" PostId="4417" RevisionGUID="abd014d5-4c2d-449b-b269-c1fd78b3b7b3" CreationDate="2010-08-06T01:59:39.960" UserId="1670" Text="It was solid when it was on the rasher, so I image it *should* be solid once drained. That said, I sometimes have some runny leftover fats from bacon too." />
  <row Id="8319" PostHistoryTypeId="2" PostId="4418" RevisionGUID="947ad994-5e90-4f18-a9b5-14eb4a6e4b3f" CreationDate="2010-08-06T02:01:09.397" UserId="41" Text="To answer what I think is the question (you put all of the grease into a container and there's a residue at the top), bacon drippings are not 100% fat.  There are also solid pieces of bacon in there and other &quot;impurities&quot; from the curing process.&#xD;&#xA;&#xD;&#xA;When rendering bacon fat, you should line the container with a paper towel first.  Pour the bacon drippings onto the paper towel and the fat will drain out the bottom; the solids will be left behind and you can dispose of them.  You'll be left with (mostly) pure fat.&#xD;&#xA;&#xD;&#xA;The rendered fat will most definitely congeal; the vessel, once cooled, should contain only a solid, off-white substance." />
  <row Id="8321" PostHistoryTypeId="2" PostId="4420" RevisionGUID="3be531ff-7885-4964-aaef-d7e66cce6744" CreationDate="2010-08-06T02:22:45.453" UserId="649" Text="There are so many variables here, I can't address them all. Whether are not you are hiking or driving to the camping spot, whether you can bring frozen/refrigerated ingredients in a cooler, whether you have permission to modify the camp fire area, etc.&#xD;&#xA;&#xD;&#xA;If you are hiking a fair distance, you will need to stick to safe-at-room-temperature ingredients, use light cooking implements (no cast iron pots).&#xD;&#xA;&#xD;&#xA;If you're driving right to the camping spot, you can bring more and heavier cookware, a steel rod to put across the fire to hang a pot from, a grate for BBQ and frying pans, a cooler for frozen things.&#xD;&#xA;&#xD;&#xA;If you have permission to set up/change the campfire area, an ideal shape is like an old fashioned keyhole, surrounded with stones. Point the slot towards where the wind is coming from, and put flat rocks of equal height on either side of it. The slot is also where you will rake the coals to, and put the grate on top of for any frying pan/sauce pan cooking. Food wrapped in aluminum foil can go into the coals underneath. Coffee pots and dutch ovens can hang from a steel rod put directly across the fire. &#xD;&#xA;&#xD;&#xA;It's important to remember that you're going to need to be cleaning dishes, likely without running water. After you scrub food out, you can sterilize pots by reheating them after the meal.&#xD;&#xA;&#xD;&#xA;Take local wildlife into consideration. Avoid too many leftovers to temp raccoons. If you're in an area with a lot of bears, reconsider that rotisserie chicken idea. ;-)&#xD;&#xA;&#xD;&#xA;Other than that, imagination is the limit. You really can cook almost anything over a good campfire." />
  <row Id="8323" PostHistoryTypeId="5" PostId="4402" RevisionGUID="54c95738-974f-47e7-b60e-cfbf8d45f143" CreationDate="2010-08-06T02:29:09.200" UserId="41" Comment="Tried to narrow down the question to sound like less of a generic recipe poll; feel free to revert if you don't like it." Text="I'd like to learn to make some sauces and I'm looking for the most common, &quot;standard&quot; sauces that professional cooks all learn how to make in culinary school.&#xD;&#xA;&#xD;&#xA;What sauces form the basic &quot;building blocks&quot; of cooking and how are they prepared?" />
  <row Id="8324" PostHistoryTypeId="4" PostId="4402" RevisionGUID="54c95738-974f-47e7-b60e-cfbf8d45f143" CreationDate="2010-08-06T02:29:09.200" UserId="41" Comment="Tried to narrow down the question to sound like less of a generic recipe poll; feel free to revert if you don't like it." Text="What are the fundamental sauces that every cook should know how to make?" />
  <row Id="8325" PostHistoryTypeId="6" PostId="4402" RevisionGUID="54c95738-974f-47e7-b60e-cfbf8d45f143" CreationDate="2010-08-06T02:29:09.200" UserId="41" Comment="Tried to narrow down the question to sound like less of a generic recipe poll; feel free to revert if you don't like it." Text="&lt;sauce&gt;&lt;basics&gt;" />
  <row Id="8326" PostHistoryTypeId="2" PostId="4421" RevisionGUID="6610752e-f719-4b0e-add5-03ea721ee900" CreationDate="2010-08-06T02:41:39.817" UserId="67" Text="A lot of how you make a béchamel is technique -- here's how I learned (from my italian great grandmother).&#xD;&#xA;&#xD;&#xA;You'll need a wooden spatula for stirring, or a wooden spoon if you don't have the spatula.&#xD;&#xA;&#xD;&#xA;1. Melt some butter (exact amount depends on how much thickening power you're trying to get, I'd typically use 2-3 TB), and let it foam a little bit, but not brown.&#xD;&#xA;2. Sprinkle on as much flour as you had butter.  (you can use more, but not more than about  twice as much flour to butter)&#xD;&#xA;3. Stir in the flour, and it'll form a clay-like lump.  Spread it across the bottom of the pan to cook.&#xD;&#xA;4. Let it cook for a minute or two, redistributing it a couple of times during the process.  Exact cooking time depends on how hot the stove is; cook until it loses the kinda greasy look.  (the longer you cook it, the less thickening power you'll have, and it'll start to take on a nutty flavor, which you actually *do not* want for this; you don't want it to pick up color; you should stop before it hits a straw color, which is enough to cook out the raw flour taste).&#xD;&#xA;5. Add a little milk (it can be cold, that really doesn't matter, but you only want to add a couple of TB.&#xD;&#xA;6. Stir thoroughly, and it'll start to look like paste.&#xD;&#xA;7. Add some more milk.  Maybe a little more than the first addition.&#xD;&#xA;8. Stir thoroughly.  it'll look like a thick batter, or maybe runny paste.&#xD;&#xA;9. Keep repeating the milk/stirring 'til you get the consistency you want.  You never want to add more milk than what's in the pan so far (and it's better if you only add about 1/2 as much volume as what's in the pan; the slower you add the milk, the less stirring is required to mix it back in).&#xD;&#xA;10. Add a pinch of salt (but only if you use unsalted butter), and grate a little nutmeg over it, and stir it in.&#xD;&#xA;&#xD;&#xA;You can hold it if you keep it just below a simmer.  You'll need to stir it once in a while, to keep it from burning on the bottom.  If it's getting too thick, just add a little more milk.&#xD;&#xA;&#xD;&#xA;If you heat it too high, you'll actually loosen it back up.  You want it at most a low simmer.  It'll also thicken up some more as it cools, so you might want it a touch runnier than you want to serve it at.&#xD;&#xA;&#xD;&#xA;If you're using this for an alfredo or mac &amp; cheese, the pasta will absorb a lot of liquid, so you'll want it fairly loose." />
  <row Id="8327" PostHistoryTypeId="2" PostId="4422" RevisionGUID="d17dd589-9508-4828-9381-d6334c5261a1" CreationDate="2010-08-06T02:49:36.087" UserId="67" Text="Rice vinegar is less acidic than other vinegars; as such, you need to adjust your oil-to-vinegar ratio or it'll might seem overly oily.&#xD;&#xA;&#xD;&#xA;Rather than the 3:1 oil-to-vinegar ratio, or rice wine vinegar I'll go with a 1:1 mix.  If it's a seasoned rice wine, I'll sometimes leave the oil out entirely, but I seem to like sour flavors more than other people.&#xD;&#xA;&#xD;&#xA;You can use most any vinegar or even acid from citrus fruits for salad dressings, although I don't know that I'd use white vinegar." />
  <row Id="8328" PostHistoryTypeId="2" PostId="4423" RevisionGUID="c799bacd-b4fa-4c9e-8adc-e974cb0c7038" CreationDate="2010-08-06T02:58:38.537" UserId="1740" Text="In all cases, you will need a precise thermometer.&#xD;&#xA;&#xD;&#xA;For short durations, different hacks like the [beer cooler method][1] can work. But for extended cooking times (8 hours, or days), I'd recommend investing 40$ towards a pot that can do basically anything: the [presto multi cooker][2]. Find a 10$ aquarium pump to create bubbles and thus create water circulation and you're set.&#xD;&#xA;&#xD;&#xA;I have the real stuff (an ancient immersion immersion circulator bought on Ebay) and I use the presto as a second unit when I need more than one. I estimate that you can be precise to about ±0.7°, which might matter or not depending on what you are doing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;  [2]: http://www.amazon.com/Presto-Options-Electric-Multi-Cooker-Steamer/dp/B00005OTXY/ref=pd_sim_k_1" />
  <row Id="8329" PostHistoryTypeId="2" PostId="4424" RevisionGUID="51557ee9-71af-4fb5-8971-9306fb5e902b" CreationDate="2010-08-06T03:01:15.177" UserId="1740" Text="I had similar experiences, and I've found that there is a *big* difference for long cooking between 132°F and 138°F (55°C vs 57.5°). Try a slightly higher temperature next time, you should be pleasantly surprised!" />
  <row Id="8330" PostHistoryTypeId="2" PostId="4425" RevisionGUID="87ec2e68-4ac8-418a-ace9-86b1266181e2" CreationDate="2010-08-06T03:07:55.520" UserId="1740" Text="I was also expecting more flavor concentration from sous-vide than what I'm experiencing. Not a _problem_ per say, just that I had to readjust my expectations.&#xD;&#xA;&#xD;&#xA;Maybe part of the claims are inflated by positive thinking? I'd be curious to have see scientific measurements done..." />
  <row Id="8331" PostHistoryTypeId="2" PostId="4426" RevisionGUID="8d65ec17-3a2b-4953-87a7-bf9152798a3e" CreationDate="2010-08-06T03:08:24.210" UserId="67" Text="You can do just about anything on a campfire -- even some baking if you're willing to carry a dutch oven.&#xD;&#xA;&#xD;&#xA;The important rules to cooking over a grill or campfire it so be prepared to move whatever you're cooking to a lower heat part of the fire (this might require bringing fireplace gloves with you), and to not turn your back on it for too long unless it's over low coals.&#xD;&#xA;&#xD;&#xA;I've done curries (onion, chicken, coconut milk, green apple), stew, pasta, chilli ... you can do most anything.&#xD;&#xA;&#xD;&#xA;For the kebabs, I'd recommend turning them regularly, and *not* mixing the skewers -- make them all meat, or all a given type of vegetable, and mix afterwards.  You don't want a bunch of singed vegetables next to under cooked meat. " />
  <row Id="8332" PostHistoryTypeId="2" PostId="4427" RevisionGUID="924a8f1b-53d0-41b4-b930-221f3f8a62ba" CreationDate="2010-08-06T03:17:05.747" UserId="1393" Text="I think even more important than learning the mother sauces (though they certainly have plenty to teach), is learning the underlying fundamentals on both a culinary and scientific level. You need to be able to envision how you want a sauce to taste, feel, look and smell (not so worried about hearing) and then translate that into ingredients and execution.&#xD;&#xA;&#xD;&#xA;Needless to say this is a lifelong study. &#xD;&#xA;&#xD;&#xA;Here's an example of what I mean. I can think of three major ways of thickening a sauce. I'm probably forgetting some. (1) emulsification, such as happens in a vinaigrette, hollandaise, or mayonnaise, in which droplets of one liquid get surrounded by another that can't dissolve it. (2) starches/colloids which interfere with the flow of liquid, such as cornstarch, flour, arrowroot, or all sorts of fun engineered starches (3) reduction - simmering out some of the water so the solids are a higher percentage of the volume.&#xD;&#xA;&#xD;&#xA;Each of these methods has pluses and minuses. For example, reduction avoids adding any undesirable starchiness or diluting flavors to the sauce, but requires prolonged cooking or high heat which may change the flavors for better or worse.&#xD;&#xA;&#xD;&#xA;I could go on an on! But the point I'm driving at is, instead of trying to memorize a few sauces, you'll do yourself more good in the long run by learning the principles that they rely on so you are free to create and adapt (and fix when things go wrong)." />
  <row Id="8333" PostHistoryTypeId="16" PostId="4427" RevisionGUID="924a8f1b-53d0-41b4-b930-221f3f8a62ba" CreationDate="2010-08-06T03:17:05.747" UserId="-1" />
  <row Id="8334" PostHistoryTypeId="6" PostId="4364" RevisionGUID="2994f3f9-ed79-4ee5-ac6f-0303362376d4" CreationDate="2010-08-06T03:28:40.827" UserId="1229" Comment="edited tags" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;italian-cuisine&gt;" />
  <row Id="8335" PostHistoryTypeId="6" PostId="4329" RevisionGUID="50171312-b8cb-4a43-a770-f0a225dbd271" CreationDate="2010-08-06T03:33:41.977" UserId="1229" Comment="edited tags" Text="&lt;barbecue&gt;&lt;equipment&gt;" />
  <row Id="8336" PostHistoryTypeId="2" PostId="4428" RevisionGUID="83e4e052-7eea-4b93-8a1a-a6a0a37894fc" CreationDate="2010-08-06T03:52:00.543" UserId="1316" Text="I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem.&#xD;&#xA;&#xD;&#xA;Is it now safe to put that chicken in the oven to finish cooking it or am I risking major health issues?&#xD;&#xA;" />
  <row Id="8337" PostHistoryTypeId="1" PostId="4428" RevisionGUID="83e4e052-7eea-4b93-8a1a-a6a0a37894fc" CreationDate="2010-08-06T03:52:00.543" UserId="1316" Text="Can chicken not completely cooked then cooled be fully cooked later?" />
  <row Id="8338" PostHistoryTypeId="3" PostId="4428" RevisionGUID="83e4e052-7eea-4b93-8a1a-a6a0a37894fc" CreationDate="2010-08-06T03:52:00.543" UserId="1316" Text="&lt;chicken&gt;&lt;bacteria&gt;" />
  <row Id="8339" PostHistoryTypeId="2" PostId="4429" RevisionGUID="2c14e2c2-57bd-4341-be30-20904e59b272" CreationDate="2010-08-06T03:54:21.120" UserId="1316" Text="Sometimes chicken breast can be thick and I never know how to tell when it's cooked! How can I be certain it is cooked all the way through?" />
  <row Id="8340" PostHistoryTypeId="1" PostId="4429" RevisionGUID="2c14e2c2-57bd-4341-be30-20904e59b272" CreationDate="2010-08-06T03:54:21.120" UserId="1316" Text="How to know when chicken breast has cooked through?" />
  <row Id="8341" PostHistoryTypeId="3" PostId="4429" RevisionGUID="2c14e2c2-57bd-4341-be30-20904e59b272" CreationDate="2010-08-06T03:54:21.120" UserId="1316" Text="&lt;chicken&gt;" />
  <row Id="8342" PostHistoryTypeId="2" PostId="4430" RevisionGUID="12857030-11b1-4549-bd0e-de74e10d46ad" CreationDate="2010-08-06T03:55:50.497" UserId="1163" Text="Another great idea I've done before when portaging (i.e., in the situation where you want to travel *very* light) is aluminum foil envelopes filled with a fish fillet and veggies (sugarsnap peas come to mind). Bring the fish fillets deep frozen, then they should stay frozen during the first day if you insulate them well enough from the sun (e.g. wrap them in multiple layers of the the aluminum foil you need to bring anyway) and you can prepare this stuff the first evening. To make the envelopes, just fold a sheet or two of (extra strength) aluminum foil in two, then double fold a 1cm strip on two opposite open sides. You now have a pouch that you can fill with goodies. Double fold the remaining open side and you should be good to go." />
  <row Id="8343" PostHistoryTypeId="2" PostId="4431" RevisionGUID="99a1bb92-4c81-48fc-842a-33361e6dbacc" CreationDate="2010-08-06T03:58:19.107" UserId="266" Text="Best way is a meat thermometer." />
  <row Id="8344" PostHistoryTypeId="5" PostId="1157" RevisionGUID="89588f3f-34da-4d93-bb39-e4936a624d4f" CreationDate="2010-08-06T04:11:13.587" UserId="1741" Comment="added Links" Text="Alton Brown's &quot;I'm just here for the food&quot; is a great go-to if you need to look up a technique.&#xD;&#xA;&#xD;&#xA;As far as recipes go, I've loved everything I've cooked out of two Jamie Oliver books. [&quot;The Naked Chef&quot;][1] and [&quot;Food Revolution&quot;][2]. Both contain simple recipes that use fresh ingredients.&#xD;&#xA;&#xD;&#xA;You also can't really go wrong with any book authored by Julia Child. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jamieoliver.com/jme/books/info/the-naked-chef/100007.html&#xD;&#xA;  [2]: http://www.jamieoliver.com/jme/books/info/ministry-of-food-signed-edition/100011.html" />
  <row Id="8345" PostHistoryTypeId="2" PostId="4432" RevisionGUID="017c64dd-f971-4cf8-9486-695a289ab1e6" CreationDate="2010-08-06T04:12:22.913" UserId="649" Text="A thermometer is the only way to be sure.&#xD;&#xA;&#xD;&#xA;For methods with a consistent level of heat (stove, oven), you should able to learn the average cooking time, and outwards cues of color and texture that match the right internal temperature. Remember that these will vary with cooking method and temperature. Internally, the meat should look opaque and white.&#xD;&#xA;&#xD;&#xA;These are CUES of doneness, not guarantees. Use the thermometer.&#xD;&#xA;&#xD;&#xA;For methods with inconsistent levels of heat (bbq, campfire), wait until it looks nearly done and then check with the thermometer.&#xD;&#xA;&#xD;&#xA;Err on the safe side. Prepared properly, chicken is a lot more forgiving of overcooking than steak." />
  <row Id="8347" PostHistoryTypeId="2" PostId="4434" RevisionGUID="9b690744-9a79-4442-8d9d-3a26b9497e04" CreationDate="2010-08-06T04:52:29.810" UserId="218" Text="As long as the internal temp hits 165-170, you're fine. That should kill anything that might have grown in between. Chances are it's going to be a bit dry though." />
  <row Id="8348" PostHistoryTypeId="2" PostId="4435" RevisionGUID="563566e1-3d62-48f2-9269-723dfb8b7c53" CreationDate="2010-08-06T05:04:04.270" UserDisplayName="Dan Diephouse" Text="Internal temperature is one factor, but length of cook time is another. You just need to hit the right combination to kill all the bacteria. &#xD;&#xA;&#xD;&#xA;There are lots of answers in this document: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="8349" PostHistoryTypeId="2" PostId="4436" RevisionGUID="4ead9f65-ef26-44e0-aaa5-0dfc05296712" CreationDate="2010-08-06T05:43:47.250" UserId="1443" Text="Pure bacon fat is always solid at room temperature.  For a while, this was part of the nutritional justification for why all saturated animal fats were unhealthy, because they would be 'solid' inside your arteries as well.  That picture is much more complicated today, but suffice to say that the physical trait of solidness at room temperature hasn't changed." />
  <row Id="8350" PostHistoryTypeId="2" PostId="4437" RevisionGUID="ffc4b5b2-e5ca-4a47-8955-5fd3b378a667" CreationDate="2010-08-06T05:50:59.250" UserId="1740" Text="1) Put in sous-vide cooker at 50°C for the appropriate time (depends on thickness).&#xD;&#xA;&#xD;&#xA;2) Sear in very hot pan or on barbecue&#xD;&#xA;&#xD;&#xA;There is no step 3" />
  <row Id="8351" PostHistoryTypeId="5" PostId="4413" RevisionGUID="85c67d4e-6e40-4d55-878e-3c84075b3f29" CreationDate="2010-08-06T05:57:52.733" UserId="1443" Comment="deleted 1 characters in body" Text="Like a filly cheese steak.  I'd hate to saddle you with a bunch of recipes.  Good with stallio-- scallions.  Careful, frying it, since it tends to be a bit tempermental.  Leaving now." />
  <row Id="8352" PostHistoryTypeId="5" PostId="4307" RevisionGUID="4b370dfa-70b7-409a-8f19-75b77936a691" CreationDate="2010-08-06T07:09:11.137" UserId="60" Comment="added 3 characters in body" Text="If you're at all like me, you are reassured by hard numbers and measurables. This should help.&#xD;&#xA;&#xD;&#xA;In this situation one of the likely pathogens would be one of the *Salmonella* species. *Salmonella* is killed by temperatures in excess of 130 F (55 C). However, it's not an _instant_ death. The time to kill *Salmonella* decreases exponentially as the temperature increases.&#xD;&#xA;&#xD;&#xA;The following table represents all the temperature and duration to kill 99.9999% of the most heat-resistant strain *Salmonella senftenberg*. This species is as much as 30x more heat resistant than a &quot;normal&quot; _S. typhimurium_.&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 140 F (60 C)  | 60m&#xD;&#xA; 150 F (65 C)  | 10m&#xD;&#xA; 160 F (70 C)  | &amp;lt;2m&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;For any given temperature the proportion of bacteria killed is constant. 1/6th the time kills 90%, 1/3rd kills 99%, 1/2 kills 99.9% etc.&#xD;&#xA;&#xD;&#xA;USDA guidelines to kill _Salmonella_ and _E. Coli_ are as follows:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;   Temperature | Time&#xD;&#xA;---------------|------&#xD;&#xA; 135 F (57 C)  | 86.4m&#xD;&#xA; 140 F (60 C)  | 8.6m&#xD;&#xA; 145 F (63 C)  | 2.7m&#xD;&#xA; 150 F (65 C)  | 51.9s&#xD;&#xA; 160 F (70 C)  | &amp;lt; 6s&#xD;&#xA; 165 F (74 C)  | &amp;lt; 2s&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;So, needless to say, re-searing your steak at a typically high stove top temperature (at least 300 F [149 C]) for even a fraction of a second will result in utter devastation to whatever beastie population you may have picked up in recontaminating your meat. Chances are, if the steak came _hot_ out of the pan, and you removed it from the plate quickly, the residual heat alone would be enough to kill it. The re-sear certainly doesn't hurt though.&#xD;&#xA;&#xD;&#xA;A good rule of thumb is to wash plates as you go. If this is not possible or convenient you should minimally _remove_ the plate from your vicinity by putting it in the sink or dishwasher as soon as you have taken the food off of it." />
  <row Id="8353" PostHistoryTypeId="2" PostId="4438" RevisionGUID="b7296cce-2448-4a4b-9e2c-bcb83a437a31" CreationDate="2010-08-06T08:11:05.883" UserId="60" Text="**Please don't bother.**&#xD;&#xA;&#xD;&#xA;Meat spending any significant amount of time in the danger zone of 40 F - 140 F (4.4 C - 60 C) that has not been fully cooked should never be re-chilled to be served later. Given that _Salmonella_ can be found throughout poultry, not just on the surface, and that it's [almost guaranteed][1] that your poultry had _some_ level of a pathogen present, you shouldn't risk it.&#xD;&#xA;&#xD;&#xA;Your not so thorough cooking, likely to an internal temperature of 120 F - 130 F, has basically heat-shocked the bacteria present imbuing them with a much higher than usual heat resistance. On top of that it likely took at least a few hours to get the meat back below 40 F (at which they can still grow, albeit slowly), so depending on the initial amount of infection and the time spent in the danger zone you likely have a bacteria population minimally in the hundreds of millions, possibly in the billions.&#xD;&#xA;&#xD;&#xA;In [this answer] of mine I give a lot of detail regarding the relation between temperature and duration and it's effect on _Salmonella_. The important take-away is that with any reasonable temperature _death is not instant_, it's merely a percentage of the population that is killed at any given temperature and duration. As few as 100,000 _Salmonella_ cells can get you sick, and it takes much fewer for _E. Coli_. So even if you're killing five-9's worth of bacteria, is it really worth it?&#xD;&#xA;&#xD;&#xA;I'm all for eating rare meat (not poultry), but only if I'm confident in the quality and handling of said meat before it reaches my plate. Think of it this way, if the meat were exposed to these conditions before it reached your plate it would be considered gross negligence, and would likely result in a recall.&#xD;&#xA;&#xD;&#xA;The guidelines that many agencies publish to safely cook meat all assume _typical_ levels of contamination, given proper handling (though they do err greatly on the side of safety). They simply aren't accurate when you are starting with meat that has a population large enough to sicken or kill a small village.&#xD;&#xA;&#xD;&#xA;I'm not even going to begin to address the toxic waste products produced by some pathogens, which are not destroyed by heat.&#xD;&#xA;&#xD;&#xA;Throw it out and prevent this in the future by being sure to cook it all the way through. It sounds like you likely just grabbed the chicken out of the refrigerator and threw it directly on the heat, this can lead to the exterior cooking too quickly before the interior has time to cook. Get in the habit of setting your meats out for 30m to an hour so that it reaches room temperature throughout, _but cook it immediately, do not re-chill it._&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.consumerreports.org/cro/food/food-safety/chicken-safety/chicken-safety-1-07/overview/0107_chick_ov.htm&#xD;&#xA;[this answer]: http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307" />
  <row Id="8354" PostHistoryTypeId="2" PostId="4439" RevisionGUID="31492531-aa35-4e4f-9992-40a0e62b9361" CreationDate="2010-08-06T08:27:53.430" UserDisplayName="daniel" Text="Animal fats are solid at room temperature, period. Vegetable fats are liquid at room temperature, period. This is assuming no intervention with chemicals or whatnot.&#xD;&#xA;&#xD;&#xA;Your issue is the bits of water and other random junk that accumulates when you render bacon out.&#xD;&#xA;" />
  <row Id="8355" PostHistoryTypeId="5" PostId="4266" RevisionGUID="2e60b3b2-055b-4dd2-af2b-11506a957df7" CreationDate="2010-08-06T08:52:00.607" UserId="60" Comment="added 165 characters in body" Text="The microwave is too harsh an environment for this.&#xD;&#xA;&#xD;&#xA;Pasteurize them in the shell, in a large pot of water on the stove. You must bring the water up to 140 - 150 F (60 - 65 C) for 3 to 5 minutes to pasteurize them. You _must not_ exceed 150 or you will begin to cook the egg. If the eggs are in the water _as you heat it_ then they will closely match the temperature of the surrounding water. Just make sure they aren't resting on the bottom of the pan. If you want to be extra careful you can leave them in longer, as long as you don't let them get too hot.&#xD;&#xA;&#xD;&#xA;Alternatively, you can combine the eggs with the milk and heat this slowly on the stove until it reaches a temperature or 140-150 F, maintaining for 3-5 minutes.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;You can also pasteurize in-shell at 135 F (57 C) for for 75 minutes according to this reference: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="8356" PostHistoryTypeId="2" PostId="4440" RevisionGUID="f091e215-ba25-4caf-8871-45cd3544c87f" CreationDate="2010-08-06T09:37:07.670" UserId="533" Text="Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have none, and was wondering if i can make do with something else)&#xD;&#xA;" />
  <row Id="8357" PostHistoryTypeId="1" PostId="4440" RevisionGUID="f091e215-ba25-4caf-8871-45cd3544c87f" CreationDate="2010-08-06T09:37:07.670" UserId="533" Text="Is there are substitute for Dijon mustard and if so, what is it?" />
  <row Id="8358" PostHistoryTypeId="3" PostId="4440" RevisionGUID="f091e215-ba25-4caf-8871-45cd3544c87f" CreationDate="2010-08-06T09:37:07.670" UserId="533" Text="&lt;substitutions&gt;&lt;mustard&gt;" />
  <row Id="8359" PostHistoryTypeId="5" PostId="4414" RevisionGUID="95c9541f-d78f-4bf3-9e3e-10ad357255e0" CreationDate="2010-08-06T09:46:05.400" UserId="1443" Comment="edited body" Text="Butchered meat is generally sterile except on it's exterior.  (That doesn't mean parasite or botulism-free, but it's a start).&#xD;&#xA;&#xD;&#xA;Get the best quality you can from a source you trust.  Keep it at as low a temperature as possible, and don't expose it to warm air for more than the few minutes it takes to prepare.&#xD;&#xA;&#xD;&#xA;Cut with a clean knife on a clean surface. Put it right back into the fridge at a very low temp.&#xD;&#xA;&#xD;&#xA;Salt and acid, if you use them in your sauce, will provide some anti-bacterial benefits, but not foolproof.&#xD;&#xA;&#xD;&#xA;People all over the world eat raw meat, but it's best to start with small amounts and see how your system handles it.  If you're a child/pregnant/old/sick, it's much less of a good idea.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8360" PostHistoryTypeId="4" PostId="4440" RevisionGUID="285075e5-22ed-4400-86c3-e03ec9109e32" CreationDate="2010-08-06T10:01:03.143" UserId="533" Comment="typo" Text="Is there a substitute for Dijon mustard and if so, what is it?" />
  <row Id="8361" PostHistoryTypeId="2" PostId="4441" RevisionGUID="6f1092b3-03ad-446d-9ccd-ba09ca740798" CreationDate="2010-08-06T10:29:35.390" UserId="67" Text="Dijon has a strong taste from the liquid they use in it (it's not quite vinegar, not quite wine).  I'd probably try a blend of some other mustard + a little white wine vinegar (not white vinegar; white *wine* vinegar) or champaigne vinegar or apple cider vinegar.  (Maybe even a dry white wine, if you have that on hand).&#xD;&#xA;&#xD;&#xA;If you have dry mustard powder, and some time to let it sit, you could also try making your own; most of the recipes online seem to use a dry white wine as their base, a few use white wine vinegar.&#xD;&#xA;" />
  <row Id="8362" PostHistoryTypeId="5" PostId="4406" RevisionGUID="e7fc0f35-212a-4fd6-87d7-4077849a336e" CreationDate="2010-08-06T11:44:26.187" UserId="104" Comment="extra word" Text="The key is mostly to cook over coals rather than open flame if you want decent control. This is a principle you find all over slow smoking/BBQ. You start the fire with plenty of wood and let it burn down to a pile of red coals, which you then can cook over with nice control.&#xD;&#xA;&#xD;&#xA;Personally, when I want to cook over an open fire, I treat the fire pit as 2 zones: fire and coals. I use the &quot;fire&quot; side for anything where I want an open flame, like roasting marshmallows or hot dogs. As a chunk of wood on that side of the pit burns down to coals, I move it over to the other side, for more controlled cooking.&#xD;&#xA;&#xD;&#xA;Another way to handle the variability in campfires is to cook with things with a lot of thermal mass to even the heat out. In practical terms, that boils down to cast iron and clay/ceramics. Whether it's a dutch oven or a little &quot;cave&quot; of fire bricks, these materials spread the heat out so nicely you can often just bury them in the coals and &quot;bake&quot; or &quot;roast&quot; a lot of options that you might not have considered as &quot;camping foods&quot;. &#xD;&#xA;&#xD;&#xA;The same is true of other cast iron pans and much of the stoneware from places like Pampered Chef, meaning you can pan fry, saute, and do many of the other more typical &quot;kitchen&quot; tasks over a campfire.&#xD;&#xA;&#xD;&#xA;One word of warning regarding this principle though is that it might seem like collecting rocks from a nearby stream to use as the thermal mass is a good idea. It is not. Rocks that have spent long periods under water can crack and/or explode when suddenly heated up.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8363" PostHistoryTypeId="5" PostId="4319" RevisionGUID="9663359b-b900-4f68-a0fc-75f1d9fdc21e" CreationDate="2010-08-06T11:47:19.867" UserId="67" Comment="squishing typos." Text="I'd first try experimenting with different cheeses; different brands or ages of cheese may behave differently.  You can also try hard cheeses, as I've made something similar with hard grating cheeses (parmesean, pecorino romana).&#xD;&#xA;&#xD;&#xA;Also, how you buy your cheese may be significant; many packaged pre-shredded cheeses contain cornstarch to reduce clumping, which might help to reduce the 'greasiness' of the final item (although adding carbs)." />
  <row Id="8364" PostHistoryTypeId="2" PostId="4442" RevisionGUID="eb835fb9-29f7-40ef-86e6-a32239ab077d" CreationDate="2010-08-06T12:21:41.240" UserId="177" Text="I smoked a large chicken in an off-set barbecue pit using burning wood only (no charcoal). The meat turned out great, but the skin was saturated with smoke, bitter, and inedible.  I would love to be able to keep the skin edible, any ideas?" />
  <row Id="8365" PostHistoryTypeId="1" PostId="4442" RevisionGUID="eb835fb9-29f7-40ef-86e6-a32239ab077d" CreationDate="2010-08-06T12:21:41.240" UserId="177" Text="How can I smoke a large  chicken on an outdoor grill and still keep the skin edible?" />
  <row Id="8366" PostHistoryTypeId="3" PostId="4442" RevisionGUID="eb835fb9-29f7-40ef-86e6-a32239ab077d" CreationDate="2010-08-06T12:21:41.240" UserId="177" Text="&lt;grilling&gt;" />
  <row Id="8367" PostHistoryTypeId="2" PostId="4443" RevisionGUID="d7732b8d-48b6-45b7-a532-04dc13c55611" CreationDate="2010-08-06T12:24:34.353" UserId="177" Text="I've got several recipes that calls for shredded chicken so any help would be appreciated?" />
  <row Id="8368" PostHistoryTypeId="1" PostId="4443" RevisionGUID="d7732b8d-48b6-45b7-a532-04dc13c55611" CreationDate="2010-08-06T12:24:34.353" UserId="177" Text="Any tips for ways to cook chicken breast for recipes that call for shredded chicken?" />
  <row Id="8369" PostHistoryTypeId="3" PostId="4443" RevisionGUID="d7732b8d-48b6-45b7-a532-04dc13c55611" CreationDate="2010-08-06T12:24:34.353" UserId="177" Text="&lt;chicken&gt;" />
  <row Id="8370" PostHistoryTypeId="2" PostId="4444" RevisionGUID="5b259409-a96e-4e8e-9625-ace64111e858" CreationDate="2010-08-06T12:27:02.383" UserId="1603" Text="On my seasoned barbeque, i usually cook pork ribs or chicken wings or other delicious kind of meats but i have never cooked fish and i would like to try.&#xD;&#xA;I'm searching for easy to cook and tasty fish to put on my Barbeque.  &#xD;&#xA;What would you recommend?" />
  <row Id="8371" PostHistoryTypeId="1" PostId="4444" RevisionGUID="5b259409-a96e-4e8e-9625-ace64111e858" CreationDate="2010-08-06T12:27:02.383" UserId="1603" Text="What kind of fish would you recommend on Barbeque?" />
  <row Id="8372" PostHistoryTypeId="3" PostId="4444" RevisionGUID="5b259409-a96e-4e8e-9625-ace64111e858" CreationDate="2010-08-06T12:27:02.383" UserId="1603" Text="&lt;fish&gt;&lt;barbecue&gt;" />
  <row Id="8373" PostHistoryTypeId="2" PostId="4445" RevisionGUID="dbafacb3-3972-4e11-b184-168fe20ef4d9" CreationDate="2010-08-06T12:27:19.217" UserId="426" Text="You need to first let the wood burn down to coals before adding your smoking chips and the bird.  The excessive smoke from the burning wood is what made it too bitter.  What type of wood were you burning?" />
  <row Id="8374" PostHistoryTypeId="2" PostId="4446" RevisionGUID="fd215000-3924-4d01-9734-67749449bbdc" CreationDate="2010-08-06T12:30:49.333" UserId="32" Text="Salmon,&#xD;&#xA;Tuna,&#xD;&#xA;Snapper&#xD;&#xA;&#xD;&#xA;Those are the three fish I stick to cooking on the grill. They're not as delicate as some of the other fish out there, and are very delicious when cooked properly." />
  <row Id="8375" PostHistoryTypeId="5" PostId="4444" RevisionGUID="ce745115-0401-482a-b354-49bc519f0d12" CreationDate="2010-08-06T12:32:46.723" UserId="1603" Comment="edited body; edited title" Text="On my seasoned barbeque, i usually cook pork ribs or chicken wings or other delicious kind of meats but i have never cooked fish and i would like to try.&#xD;&#xA;I'm searching for easy to cook and tasty fish to put on my barbeque.  &#xD;&#xA;What would you recommend?" />
  <row Id="8376" PostHistoryTypeId="4" PostId="4444" RevisionGUID="ce745115-0401-482a-b354-49bc519f0d12" CreationDate="2010-08-06T12:32:46.723" UserId="1603" Comment="edited body; edited title" Text="What kind of fish would you recommend on barbeque?" />
  <row Id="8377" PostHistoryTypeId="2" PostId="4447" RevisionGUID="d9ba55b6-9dc2-4655-93c0-a34aec6311c4" CreationDate="2010-08-06T12:35:42.757" UserId="104" Text="I keep both shredded/chopped chicken and pork in my freezer as kind of a &quot;staple&quot;. For both, I tend to use the crock pot.&#xD;&#xA;&#xD;&#xA;The easiest way (but certainly not the cheapest) is to toss boneless, skinless chicken breasts into the crock pot with a flavorful liquid. I tend to use most of my shredded meats in things with either a Southwest/TexMex or BBQ bent to them, so I often will use beer for the liquid and toss in some chili powder/onion powder/garlic powder or one of those taco seasoning packets.&#xD;&#xA;&#xD;&#xA;If you're looking for more wide-ranging purposes, you may want to go with something more like chicken broth as your liquid. In that case, I'd also avoid seasoning it all that much as the destination dish might clash with or, for instance, if you add salt, might result in WAY too much salt in the final dish.&#xD;&#xA;&#xD;&#xA;I usually fill the crock pot all the way with chicken and about half way with liquid.&#xD;&#xA;&#xD;&#xA;Set the crock pot on low and let it cook all day until the meat is completely cooked and tender. I only make it this way when I can be around all day or at least can check in half way through the day because you want to &quot;rotate&quot; which meat is sitting in the liquid at least once in the process.&#xD;&#xA;&#xD;&#xA;To shred, pull out the chicken and, using 2 forks, pull apart the fibers of the meat.&#xD;&#xA;&#xD;&#xA;To chop, just toss it on a cutting board and cut into tiny bits.&#xD;&#xA;&#xD;&#xA;I usually take the results and put them in a large bowl. Then, using a turkey baster, I add some of the liquid from the crock pot back into the shredded meat. You'll be surprised how much liquid it absorbs without getting &quot;drippy&quot;.&#xD;&#xA;&#xD;&#xA;I freeze mine in 1 pound portions in vacuum sealed bags and it works great." />
  <row Id="8378" PostHistoryTypeId="2" PostId="4448" RevisionGUID="64ab1ae5-bbb9-444d-a517-338d0d26a083" CreationDate="2010-08-06T12:41:34.787" UserId="1148" Text="Monkfish.  It can be hard to find, but it is around.  Very nice grilled.  Like Tuna, it ends up with a very meaty texture.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8379" PostHistoryTypeId="2" PostId="4449" RevisionGUID="949acf8c-ce3b-4dbf-b328-3dc518203540" CreationDate="2010-08-06T13:16:31.803" UserId="1259" Text="Faster than the Crockpot, you can poach chicken breasts in water, broth, or some other flavored liquid. Shred or chop once they're cooked (about 20 mins if memory serves). This leaves the chicken a little bland though. It's ok if it goes in a flavorful sauce which it so often does but not on top of a salad. If you want to use thighs, you can cut it in to thin strips first and then sauté. This gets the same effect as shredded and is how I do chicken for enchiladas.&#xD;&#xA;&#xD;&#xA;However, the Crockpot sounds like a great option if you have all day to tend it.   " />
  <row Id="8380" PostHistoryTypeId="2" PostId="4450" RevisionGUID="e38bcd0e-c52a-4f60-8323-8ae23cd2a97c" CreationDate="2010-08-06T13:23:42.117" UserId="1751" Text="I'm trying to prepare a fillet red salmon. Which comes frozen.&#xD;&#xA;&#xD;&#xA;Many times after I bake the salmon, it becomes really dry.&#xD;&#xA;&#xD;&#xA;I once heard that you need to pan-fry a meat before cooking it so that the liquids it contains won't &quot;leak&quot; during cooking time.&#xD;&#xA;&#xD;&#xA;Will that trick work for salmon?&#xD;&#xA;&#xD;&#xA;I once ate a salmon in a restaurant, and it was very juicy. How can I achieve that at home?" />
  <row Id="8381" PostHistoryTypeId="1" PostId="4450" RevisionGUID="e38bcd0e-c52a-4f60-8323-8ae23cd2a97c" CreationDate="2010-08-06T13:23:42.117" UserId="1751" Text="Pan-frying Salmon before baking it" />
  <row Id="8382" PostHistoryTypeId="3" PostId="4450" RevisionGUID="e38bcd0e-c52a-4f60-8323-8ae23cd2a97c" CreationDate="2010-08-06T13:23:42.117" UserId="1751" Text="&lt;baking&gt;&lt;fish&gt;&lt;salmon&gt;" />
  <row Id="8383" PostHistoryTypeId="2" PostId="4451" RevisionGUID="5c06550e-9dfb-494f-858c-392aebc8b9f8" CreationDate="2010-08-06T13:24:46.030" UserId="1259" Text="Salmon, Tuna, Snapper, and Monkfish, as already mentioned. Swordfish is also great. Skin on Trout. &#xD;&#xA;&#xD;&#xA;Generally, what you want to avoid are very flaky fish as they will stick to the grill and fall apart when you try to take them up. A meaty fish is more likely to stay together. It helps greatly if you oil your grill well before putting the meat on and re-oil as you flip the meat. Skin can also help keep your fish together. Sear the flesh side first and then finish it skin side down. The skin may stick to the grill as you take it off, so be careful. [Plank smoking][1] is great for fish on a grill and by far the easiest method of smoking. That way, you can cook nice flaky fish too.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meninaprons.net/archives/2006/04/smoking_planks.html" />
  <row Id="8384" PostHistoryTypeId="5" PostId="4443" RevisionGUID="8c1ad10e-8665-492f-baf4-a363e5426def" CreationDate="2010-08-06T13:29:54.100" UserId="403" Comment="edited body; edited body" Text="I've got several recipes that call for shredded chicken, so any help would be appreciated." />
  <row Id="8385" PostHistoryTypeId="2" PostId="4452" RevisionGUID="7bd6fb8b-c172-4384-adf1-8830f0910e1d" CreationDate="2010-08-06T13:31:40.757" UserId="501" Text="In addition to what everyone else has said:&#xD;&#xA;&#xD;&#xA;Roast root vegetables are a really good idea. Squash, parsnip and sweet potatoes are usually nice. Wrap them in a layer of tinfoil and put them in some hot coals and leave for an hour or two. If you cut them open first you can put in things like butter, honey, dried fruit and so on, but they will sometime start leaking!&#xD;&#xA;&#xD;&#xA;Flatbread is always good as a side or for desert. If you mix the dry ingredients (flour, baking powder, salt) before the trip, you can take it with you and just add water and oil the evening you're cooking. You can cook in a pan or on a flat rock, or you can wrap it around the end of a stick and roast it like a marshmallow! (recipie [here][1], though I can't vouch for the quantities)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mwf.mb.ca/mwf/pdfs/8_5.pdf" />
  <row Id="8386" PostHistoryTypeId="2" PostId="4453" RevisionGUID="f80db382-45e8-4015-b687-e0757df75ad1" CreationDate="2010-08-06T13:38:36.300" UserId="501" Text="I'd just keep the solid part of any drippings, if there's too much liquid I'd worry about what's in the bacon." />
  <row Id="8387" PostHistoryTypeId="5" PostId="4450" RevisionGUID="4865c6cc-dfac-4546-9583-9ad5468b635c" CreationDate="2010-08-06T13:40:07.340" UserId="364" Comment="Grammar: joined first two sentences." Text="I'm trying to prepare a fillet red salmon which comes frozen.&#xD;&#xA;&#xD;&#xA;Many times after I bake the salmon, it becomes really dry.&#xD;&#xA;&#xD;&#xA;I once heard that you need to pan-fry a meat before cooking it so that the liquids it contains won't &quot;leak&quot; during cooking time.&#xD;&#xA;&#xD;&#xA;Will that trick work for salmon?&#xD;&#xA;&#xD;&#xA;I once ate a salmon in a restaurant, and it was very juicy. How can I achieve that at home?" />
  <row Id="8388" PostHistoryTypeId="2" PostId="4454" RevisionGUID="340e0cf7-2150-4a77-9762-99fbfad7f067" CreationDate="2010-08-06T13:40:36.637" UserId="1236" Text="Unfortunately, searing doesn't actually lock in juices; in fact it's been shown to take out slightly more juice than just baking.  You can read slightly more about it on the [wiki for Searing][1]. In fact, when you hear the constant sizzle in the pan as you pan fry, that's juices coming out and onto the pan.  You can verify this by searing one side, searing the other, then flipping it again - you'll see juices seeping out through the seared side.&#xD;&#xA;&#xD;&#xA;However, you do still want to sear meats whenever possible.  Through the Malliard reaction you'll get a much more complex flavor that can't be matched through baking alone.&#xD;&#xA;&#xD;&#xA;Most likely, my guess is that you're baking the salmon too long which is causing it to dry out.  Are you wrapping it in a foil pouch with some liquids when you cook it?  That's best if you're baking.  You can also try reducing the time a little bit and see if that helps at all.  Poaching the fish after searing is another good technique, and very easy, but be careful - although it's not common sense, you can still dry things out by poaching.&#xD;&#xA;&#xD;&#xA;The best way to cook salmon is to grill it over a high heat. even better if you can get a cedar plank to put it on.  Oil it slightly and cook it for a few minutes on each side, depending on how thick the fish is.  You can tell when it's done because it will be fully opaque and flake easily with a fork.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing" />
  <row Id="8389" PostHistoryTypeId="5" PostId="4454" RevisionGUID="4ef25cac-39ba-4481-bfd9-5801460ae1be" CreationDate="2010-08-06T13:49:06.387" UserId="1236" Comment="added 531 characters in body; added 209 characters in body" Text="Unfortunately, searing doesn't actually lock in juices; in fact it's been shown to take out slightly more juice than just baking.  You can read slightly more about it on the [wiki for Searing][1]. In fact, when you hear the constant sizzle in the pan as you pan fry, that's juices coming out and onto the pan.  You can verify this by searing one side, searing the other, then flipping it again - you'll see juices seeping out through the seared side.&#xD;&#xA;&#xD;&#xA;However, you do still want to sear meats whenever possible.  Through the Maillard reaction you'll get a much more complex flavor that can't be matched through baking alone.&#xD;&#xA;&#xD;&#xA;Most likely, my guess is that you're baking the salmon too long which is causing it to dry out.  Are you wrapping it in a foil pouch with some liquids when you cook it?  That's best if you're baking, also make sure that you're serving it pretty much right after pulling it from the oven - it will continue to cook in the pouch if you don't.  You can also try reducing the time and increasing the heat a little bit and see if that helps at all.  You want to be sure to keep the skin on as well - this contains a lot of fat, which will help keep from drying out.  I always bake with the skin-side up so the fat can render down through the fish as it bakes.&#xD;&#xA;&#xD;&#xA;Poaching the fish after searing is another good technique, and very easy, but be careful - although it's not common sense, you can still dry things out by poaching.  Some people think poaching is error-proof and will just throw food in water and leave it until they're ready to eat it - this will result in dry meat.&#xD;&#xA;&#xD;&#xA;The best way to cook salmon is to grill it over a high heat. even better if you can get a cedar plank to put it on.  Oil the fish (or the grill, your choice) lightly and cook it for a few minutes (4-6) on each side, depending on how thick the fish is.  You can tell when it's done because it will be fully opaque and flake easily with a fork.  Keep a watchful eye - once salmon is close to being done, it will become overdone fast, so you want to pull it from the heat as early as you can without undercooking it.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing" />
  <row Id="8390" PostHistoryTypeId="2" PostId="4455" RevisionGUID="7f73d714-dcb8-4107-8ce2-2d65f32896ca" CreationDate="2010-08-06T13:50:01.550" UserId="501" Text="Cook chicken with someone who's done it many times before and see how they check it. Pay attention to what it looks like near the bone (or in the center of the largest pieces if there are no bones). Do this a couple times and enjoy eating with other people :)&#xD;&#xA;&#xD;&#xA;Or use a thermometer, but make sure it's reading the temperature correctly, and that you're putting it into the thickest meat near a bone. It'll work, but I trust someone who's done it before over a gadget I've never used." />
  <row Id="8391" PostHistoryTypeId="5" PostId="4454" RevisionGUID="bee1444e-5169-4c68-85e4-ae209c468298" CreationDate="2010-08-06T13:54:45.567" UserId="1236" Comment="added 493 characters in body" Text="Unfortunately, searing doesn't actually lock in juices; in fact it's been shown to take out slightly more juice than just baking.  You can read slightly more about it on the [wiki for Searing][1]. In fact, when you hear the constant sizzle in the pan as you pan fry, that's juices coming out and onto the pan.  You can verify this by searing one side, searing the other, then flipping it again - you'll see juices seeping out through the seared side.&#xD;&#xA;&#xD;&#xA;However, you do still want to sear meats whenever possible.  Through the Maillard reaction you'll get a much more complex flavor that can't be matched through baking alone.&#xD;&#xA;&#xD;&#xA;Most likely, my guess is that you're baking the salmon too long which is causing it to dry out.  Are you wrapping it in a [pouch][2] with some liquids when you cook it?  That's best if you're baking, also make sure that you're serving it pretty much right after pulling it from the oven - it will continue to cook in the pouch if you don't.  You can also try reducing the time and increasing the heat a little bit and see if that helps at all.  You want to be sure to keep the skin on as well - this contains a lot of fat, which will help keep from drying out.  I always bake with the skin-side up so the fat can render down through the fish as it bakes.&#xD;&#xA;&#xD;&#xA;You can find a great Good Eats episode about pouch cooking on YouTube, the first part of the episode [can be found here][3].  I generally don't follow recipes for pouch cooking - once you get a feel for it you can eyeball it with what you have around - but a good start might be [this recipe][4].&#xD;&#xA;&#xD;&#xA;Poaching the fish after searing is another good technique, and very easy, but be careful - although it's not common sense, you can still dry things out by poaching.  Some people think poaching is error-proof and will just throw food in water and leave it until they're ready to eat it - this will result in dry meat.&#xD;&#xA;&#xD;&#xA;The best way to cook salmon is to grill it over a high heat. even better if you can get a cedar plank to put it on.  Oil the fish (or the grill, your choice) lightly and cook it for a few minutes (4-6) on each side, depending on how thick the fish is.  You can tell when it's done because it will be fully opaque and flake easily with a fork.  Keep a watchful eye - once salmon is close to being done, it will become overdone fast, so you want to pull it from the heat as early as you can without undercooking it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/season7/pouch/pouch.htm&#xD;&#xA;  [3]: http://www.youtube.com/watch?v=n934RICyqGo&#xD;&#xA;  [4]: http://www.ivillage.com/whats-dinner-aromatic-salmon-pouch/3-a-57439" />
  <row Id="8392" PostHistoryTypeId="2" PostId="4456" RevisionGUID="4bb9b85b-6d14-4727-93c1-81735154b8d9" CreationDate="2010-08-06T14:00:11.030" UserId="501" Text="Cook with other people. Have a kitchen party. &#xD;&#xA;&#xD;&#xA;Then you get multiple people working at the same time, and you don't have to do everything! Have an appetizer for people to munch on as they cook, and provide a well stocked kitchen and some food.&#xD;&#xA;&#xD;&#xA;It's faster, and more people means more new food when you've exhausted all your usual recipes." />
  <row Id="8393" PostHistoryTypeId="5" PostId="4090" RevisionGUID="f45db4dd-d1a0-4059-a910-960ac1f94797" CreationDate="2010-08-06T14:09:26.503" UserId="1342" Comment="added 475 characters in body" Text="Here's a decent list to get thing started, taken from [this info page](http://italian.about.com/library/fare/blfare286.htm).&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;ENGLISH                ITALIAN&#xD;&#xA;bag sealer             sigilla sacchetti&#xD;&#xA;basket                 cesto&#xD;&#xA;blender                frullatore&#xD;&#xA;broiler                bistecchiera&#xD;&#xA;cake pan               teglia per torte&#xD;&#xA;casserole dish         tegame per arrosti&#xD;&#xA;cheese dish            portaformaggio&#xD;&#xA;corkscrew              cavatappi&#xD;&#xA;frying pan             padella per frittura&#xD;&#xA;kettle                 bollitore&#xD;&#xA;lemon squeezer         spremiagrumi&#xD;&#xA;lid                    coperchio&#xD;&#xA;meat chopper           tritacarne&#xD;&#xA;microwave              forno a microonde&#xD;&#xA;milk pot               brocca del latte&#xD;&#xA;mixer                  frullatore, mixer, robot da cucina&#xD;&#xA;mixing spoon           cucchiaio di legno&#xD;&#xA;pot                    pentola&#xD;&#xA;potato chipper         tagliapatate&#xD;&#xA;pressure cooker        pentola a pressione&#xD;&#xA;rotisserie             forno a grill&#xD;&#xA;saucepan               casseruola&#xD;&#xA;set of bowls           ciotoloni&#xD;&#xA;slicer                 affettatrice&#xD;&#xA;spit                   spiedo&#xD;&#xA;spring form            teglia con gancio a molla&#xD;&#xA;toaster                tostapane&#xD;&#xA;whisk                  frusta da cucina&#xD;&#xA;                       mestolo&#xD;&#xA;                       ramina&#xD;&#xA;                       schiaccianoci&#xD;&#xA;                       schiacciapatate&#xD;&#xA;                       scolapasta&#xD;&#xA;                       pinze per spaghetti&#xD;&#xA;                       spatola&#xD;&#xA;                       passaverdure&#xD;&#xA;                       macchina per la pasta&#xD;&#xA;                       grattugia&#xD;&#xA;                       trinciapollo&#xD;&#xA;                       pelapatate&#xD;&#xA;                       mandolina&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;Feel free to amend or correct!" />
  <row Id="8394" PostHistoryTypeId="2" PostId="4457" RevisionGUID="21686b50-0966-4bd6-a6b2-bf8a4a60b65d" CreationDate="2010-08-06T14:13:24.810" UserId="501" Text="Like the people say, open lid means directional heat from the coals. You'll cook the bottom of your food much faster than the top. You'll also get more air to the coals, so they'll be hotter, and to the food, which dries it out faster (at least in dry places like Calgary, where I live).&#xD;&#xA;&#xD;&#xA;Closing the lid, keeps the heat more 'omnidirectional', cooking from all sides more evenly. And generally keeps the moisture in.&#xD;&#xA;&#xD;&#xA;All evidence of this is from my cooking (on stoves, outdoor grills, campfires) and from what I've picked up from my family and friends. Take it as you will." />
  <row Id="8395" PostHistoryTypeId="2" PostId="4458" RevisionGUID="ddd0db1d-78b1-4129-a316-5c73cd03190a" CreationDate="2010-08-06T14:14:32.577" UserId="296" Text="Salmon is very good when it's grilled on a cedar plank. The smoke from the cedar flavors the meat while it's cooking and gives it a great flavor.&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=Y4R90J5p_Yo&#xD;&#xA;&#xD;&#xA;You can buy cedar planks at many cooking stores. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8396" PostHistoryTypeId="6" PostId="4076" RevisionGUID="336fbe55-5751-4e68-a1e4-c6c078886ddc" CreationDate="2010-08-06T14:21:53.937" UserId="67" Comment="edited tags" Text="&lt;equipment&gt;&lt;language&gt;" />
  <row Id="8398" PostHistoryTypeId="5" PostId="4090" RevisionGUID="82ed9eb2-2311-4992-ba9c-afc03a9180ea" CreationDate="2010-08-06T14:24:27.660" UserId="1342" Comment="added 707 characters in body; deleted 88 characters in body" Text="Here's a decent list to get thing started, taken from [this info page](http://italian.about.com/library/fare/blfare286.htm).&#xD;&#xA;&#xD;&#xA;    ENGLISH                ITALIAN&#xD;&#xA;    bag sealer             sigilla sacchetti&#xD;&#xA;    basket                 cesto&#xD;&#xA;    blender                frullatore&#xD;&#xA;    broiler                bistecchiera&#xD;&#xA;    cake pan               teglia per torte&#xD;&#xA;    casserole dish         tegame per arrosti&#xD;&#xA;    cheese dish            portaformaggio&#xD;&#xA;    corkscrew              cavatappi&#xD;&#xA;    frying pan             padella per frittura&#xD;&#xA;    kettle                 bollitore&#xD;&#xA;    lemon squeezer         spremiagrumi&#xD;&#xA;    lid                    coperchio&#xD;&#xA;    meat chopper           tritacarne&#xD;&#xA;    microwave              forno a microonde&#xD;&#xA;    milk pot               brocca del latte&#xD;&#xA;    mixer                  frullatore, mixer, robot da cucina&#xD;&#xA;    mixing spoon           cucchiaio di legno&#xD;&#xA;    pot                    pentola&#xD;&#xA;    potato chipper         tagliapatate&#xD;&#xA;    pressure cooker        pentola a pressione&#xD;&#xA;    rotisserie             forno a grill&#xD;&#xA;    saucepan               casseruola&#xD;&#xA;    set of bowls           ciotoloni&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;    slicer                 affettatrice&#xD;&#xA;    spit                   spiedo&#xD;&#xA;    spring form            teglia con gancio a molla&#xD;&#xA;    toaster                tostapane&#xD;&#xA;    whisk                  frusta da cucina&#xD;&#xA;    ladle                  mestolo&#xD;&#xA;    ?                      colino &#xD;&#xA;    funnel                 imbuto&#xD;&#xA;    ?                      ramina&#xD;&#xA;    rolling pin            mattarello&#xD;&#xA;    nutcracker             schiaccianoci&#xD;&#xA;    potato ricer           schiacciapatate&#xD;&#xA;    colander               scolapasta&#xD;&#xA;    slotted spoon          schiumarola&#xD;&#xA;    ?                      pinze per spaghetti&#xD;&#xA;    scraper                spatola&#xD;&#xA;    food mill              passaverdure&#xD;&#xA;    cutting board          tagliere&#xD;&#xA;    pasta machine          macchina per la pasta (tirapasta)&#xD;&#xA;    grater                 grattugia&#xD;&#xA;    ?                      trinciapollo&#xD;&#xA;    peeler                 pelapatate&#xD;&#xA;    ?                      mandolina&#xD;&#xA;    apron                  grembiule da cucina&#xD;&#xA;    ramekin                pirottino&#xD;&#xA;    ?                      ragno da cucina&#xD;&#xA;    sieve                  setaccio&#xD;&#xA;    pastry bag             siringa&#xD;&#xA;    ?                      teglia&#xD;&#xA;    ?                      tritacarne&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8399" PostHistoryTypeId="2" PostId="4460" RevisionGUID="e93fdbd4-3f1a-4394-a34f-b61226935096" CreationDate="2010-08-06T14:43:07.920" UserId="41" Text="I've baked salmon dozens of times and the most common mistake people make with it (even in restaurants!) is *baking it for far too long*.&#xD;&#xA;&#xD;&#xA;It dries out because it continues to cook after you remove it from the oven.  Of course, people bake it until they think it's thoroughly cooked - so by the time it's cool enough to eat, it's completely dried out.  This happens with meat too, but it's a lot more noticeable with salmon and other fish because the baking time is so much shorter.&#xD;&#xA;&#xD;&#xA;For a typical fillet (about 1&quot;), you'll want to thaw it completely first, then bake it at 450° F for no more than 10 minutes.  If it's thinner, dial it down to 8 minutes or so.  You can also wrap it in foil and bake it for about 13-15 minutes; I don't do this because I find it unnecessary, but it can help to mitigate some of the drying-out if you're still having problems.&#xD;&#xA;&#xD;&#xA;Oh, and don't leave it in the baking dish after you take it out of the oven!  Transfer it immediately to a serving platter (preferably warmed, but not hot).&#xD;&#xA;&#xD;&#xA;As long as you don't over-bake salmon, it will *not* dry out." />
  <row Id="8400" PostHistoryTypeId="5" PostId="4454" RevisionGUID="e5eab62c-4de1-412c-8e2b-85da66d43f83" CreationDate="2010-08-06T14:43:31.600" UserId="1236" Comment="added 248 characters in body; added 61 characters in body; added 49 characters in body" Text="Unfortunately, searing doesn't actually lock in juices; in fact it's been shown to take out slightly more juice than just baking, most likely because the meat is exposed to a higher heat during the sear which causes more evaporation.  You can read slightly more about it on the [wiki for Searing][1] and a lot more about it in [this previous thread][2]. In fact, when you hear the constant sizzle in the pan as you pan fry, that's juices coming out and onto the pan.  You can verify this by searing one side, searing the other, then flipping it again - you'll see juices seeping out through the seared side.&#xD;&#xA;&#xD;&#xA;However, you do still want to sear meats whenever possible.  Through the Maillard reaction you'll get a much more complex flavor that can't be matched through baking alone.&#xD;&#xA;&#xD;&#xA;Most likely, my guess is that you're baking the salmon too long which is causing it to dry out.  Are you wrapping it in a [pouch][3] with some liquids when you cook it?  That can help a lot if you're baking but isn't absolutely necessary by any means.  With or without a pouch, make sure that you're serving it pretty much right after pulling it from the oven - it will continue to cook after you remove it, whether you use a pouch or not.  &#xD;&#xA;&#xD;&#xA;You can also try reducing the time and increasing the heat a little bit and see if that helps at all.  You want to be sure to keep the skin on if possible - this contains a lot of fat, which will help keep from drying out.  I generally bake with the skin-side up so the fat can render down through the fish as it bakes.&#xD;&#xA;&#xD;&#xA;You can find a great Good Eats episode about pouch cooking on YouTube, the first part of the episode [can be found here][4].  I generally don't follow recipes for pouch cooking - once you get a feel for it you can eyeball it with what you have around - but a good start might be [this recipe][5].&#xD;&#xA;&#xD;&#xA;Poaching the fish after searing is another good technique, and very easy, but be careful - although it's not common sense, you can still dry things out by poaching.  Some people think poaching is error-proof and will just throw food in water and leave it until they're ready to eat it - this will result in dry meat.&#xD;&#xA;&#xD;&#xA;The best way to cook salmon is to grill it over a high heat. even better if you can get a cedar plank to put it on.  Oil the fish (or the grill, your choice) lightly and cook it for a few minutes (4-6) on each side, depending on how thick the fish is.  You can tell when it's done because it will be fully opaque and flake easily with a fork.  Keep a watchful eye - once salmon is close to being done, it will become overdone fast, so you want to pull it from the heat as early as you can without undercooking it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/2218/does-searing-meat-lock-in-moisture&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/season7/pouch/pouch.htm&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=n934RICyqGo&#xD;&#xA;  [5]: http://www.ivillage.com/whats-dinner-aromatic-salmon-pouch/3-a-57439" />
  <row Id="8401" PostHistoryTypeId="5" PostId="4090" RevisionGUID="a91da58c-894e-41b9-8632-53301f3fb287" CreationDate="2010-08-06T14:48:40.293" UserId="1123" Comment="deleted 59 characters in body" Text="Here's a decent list to get thing started, taken from [this info page](http://italian.about.com/library/fare/blfare286.htm).&#xD;&#xA;&#xD;&#xA;    ENGLISH                ITALIAN&#xD;&#xA;    bag sealer             sigilla sacchetti&#xD;&#xA;    basket                 cesto&#xD;&#xA;    blender                frullatore&#xD;&#xA;    broiler                bistecchiera&#xD;&#xA;    cake pan               teglia per torte&#xD;&#xA;    casserole dish         tegame per arrosti&#xD;&#xA;    cheese dish            portaformaggio&#xD;&#xA;    corkscrew              cavatappi&#xD;&#xA;    frying pan             padella per frittura&#xD;&#xA;    kettle                 bollitore&#xD;&#xA;    lemon squeezer         spremiagrumi&#xD;&#xA;    lid                    coperchio&#xD;&#xA;    meat chopper           tritacarne&#xD;&#xA;    microwave              forno a microonde&#xD;&#xA;    milk pot               brocca del latte&#xD;&#xA;    mixer                  frullatore, mixer, robot da cucina&#xD;&#xA;    mixing spoon           cucchiaio di legno&#xD;&#xA;    pot                    pentola&#xD;&#xA;    potato chipper         tagliapatate&#xD;&#xA;    pressure cooker        pentola a pressione&#xD;&#xA;    rotisserie             forno a grill&#xD;&#xA;    saucepan               casseruola&#xD;&#xA;    set of bowls           ciotoloni&#xD;&#xA;    slicer                 affettatrice&#xD;&#xA;    spit                   spiedo&#xD;&#xA;    spring form            teglia con gancio a molla&#xD;&#xA;    toaster                tostapane&#xD;&#xA;    whisk                  frusta da cucina&#xD;&#xA;    ladle                  mestolo&#xD;&#xA;    ?                      colino &#xD;&#xA;    funnel                 imbuto&#xD;&#xA;    ?                      ramina&#xD;&#xA;    rolling pin            mattarello&#xD;&#xA;    nutcracker             schiaccianoci&#xD;&#xA;    potato ricer           schiacciapatate&#xD;&#xA;    colander               scolapasta&#xD;&#xA;    slotted spoon          schiumarola&#xD;&#xA;    ?                      pinze per spaghetti&#xD;&#xA;    scraper/spatula        spatola&#xD;&#xA;    food mill              passaverdure&#xD;&#xA;    cutting board          tagliere&#xD;&#xA;    pasta machine          macchina per la pasta (tirapasta)&#xD;&#xA;    grater                 grattugia&#xD;&#xA;    ?                      trinciapollo&#xD;&#xA;    peeler                 pelapatate&#xD;&#xA;    ?                      mandolina&#xD;&#xA;    apron                  grembiule da cucina&#xD;&#xA;    ramekin                pirottino&#xD;&#xA;    ?                      ragno da cucina&#xD;&#xA;    sieve                  setaccio&#xD;&#xA;    pastry bag             siringa&#xD;&#xA;    ?                      teglia&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8402" PostHistoryTypeId="2" PostId="4461" RevisionGUID="1fb278b6-03c8-4c69-b4c8-dfc77640763c" CreationDate="2010-08-06T15:25:55.550" UserId="1753" Text="Sardines are lovely barbequed. You need to get a cage to put them in as they'll slip through the barbeque. Marinate in a little olive oil and lemon first, if you like." />
  <row Id="8403" PostHistoryTypeId="2" PostId="4462" RevisionGUID="12b2b007-a4b3-4986-90aa-dec151a8aa77" CreationDate="2010-08-06T15:34:20.553" UserId="1415" Text="definitely salmon, tuna, and swordfish. any firm-fleshed fish, really." />
  <row Id="8404" PostHistoryTypeId="5" PostId="4425" RevisionGUID="b7e1370d-c843-4323-8eae-9ad03878c1ec" CreationDate="2010-08-06T15:48:59.567" UserId="1740" Comment="added 52 characters in body" Text="I was also expecting more flavor concentration from sous-vide than what I'm experiencing. Not a _problem_ per say, just that I had to readjust my expectations.&#xD;&#xA;&#xD;&#xA;Maybe part of the claims are inflated by positive thinking? I'd be curious to have see scientific measurements done...&#xD;&#xA;&#xD;&#xA;PS: I am using a cheap vacuum sealer (FoodSaver)" />
  <row Id="8405" PostHistoryTypeId="2" PostId="4463" RevisionGUID="b0880982-be04-4963-9c7e-e11892a67326" CreationDate="2010-08-06T15:49:28.347" UserId="649" Text="Real cheese crackers are always going to be a little greasy. You can reduce this by using a lower fat cheese like mozzarella.&#xD;&#xA;&#xD;&#xA;I think you'd benefit by adding some flour to absorb some of the oil. Try starting with a 1/4 to 1/3 ratio of flour to cheese. From what I understand, whole wheat, whole grain, and oat flour are much more friendly to diabetics. You could even try something exotic like mesquite or yellow pea flour." />
  <row Id="8406" PostHistoryTypeId="2" PostId="4464" RevisionGUID="9ee21a31-561d-4a2d-b0e9-115a1416f686" CreationDate="2010-08-06T16:11:19.747" UserId="1755" Text="Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so you can flip it over without it breaks or before it burns." />
  <row Id="8407" PostHistoryTypeId="1" PostId="4464" RevisionGUID="9ee21a31-561d-4a2d-b0e9-115a1416f686" CreationDate="2010-08-06T16:11:19.747" UserId="1755" Text="How to succeed with making omelette" />
  <row Id="8408" PostHistoryTypeId="3" PostId="4464" RevisionGUID="9ee21a31-561d-4a2d-b0e9-115a1416f686" CreationDate="2010-08-06T16:11:19.747" UserId="1755" Text="&lt;eggs&gt;&lt;scrambled-eggs&gt;" />
  <row Id="8409" PostHistoryTypeId="2" PostId="4465" RevisionGUID="6646423f-f48a-4c15-856d-79afaa3a4914" CreationDate="2010-08-06T16:15:56.373" UserId="27" Text="Lots of butter to grease the pan. :D" />
  <row Id="8410" PostHistoryTypeId="2" PostId="4466" RevisionGUID="10446e8d-eea1-491b-86e3-3b4dda1113d8" CreationDate="2010-08-06T16:27:17.577" UserId="41" Text="The technique I *used* to use was to lift up the edges and tilt the pan very slightly, to move the uncooked egg out to the sides.  This worked pretty well in the sense that it didn't break or burn, but didn't produce that perfectly smooth omelet.&#xD;&#xA;&#xD;&#xA;The technique I use *today* is to simply use the bottom of a fork and make circular motions across the surface to spread around the uncooked egg.  I do this on lower heat and, obviously, with lots of fat (butter or bacon fat if I'm making bacon at the same time).&#xD;&#xA;&#xD;&#xA;To flip it, simply tilt the pan so that the egg starts to slide off the side; then use a fork or spatula to lift the end and fold it back over the other side.  Works for me every time." />
  <row Id="8411" PostHistoryTypeId="6" PostId="4464" RevisionGUID="ab91c7d4-684a-49b2-ad3f-3efd26c11ef6" CreationDate="2010-08-06T16:27:45.533" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;eggs&gt;&lt;omelette&gt;" />
  <row Id="8412" PostHistoryTypeId="2" PostId="4467" RevisionGUID="1efc6709-4b3c-408b-94c4-78e9c17272e7" CreationDate="2010-08-06T16:28:47.013" UserId="1467" Text="Like Kyra said, I use butter (somewhat liberal amounts) in a Teflon pan before pouring the egg.  Make sure the pan is to temperature before pouring the eggs in.  It helps if the eggs are at room temperature.  The eggs should bubble fairly soon after pouring, 10-15 seconds.  That helps to make sure the omelette is cooked without burning.&#xD;&#xA;&#xD;&#xA;The right size pan is important.  Use a large enough pan so that you don't have too thick of a mass to cook through.&#xD;&#xA;&#xD;&#xA;As far as flipping, if you're not good with flipping it in the pan there is no shame in using a spatula :)  Something flexible with a little give at the tip I have found helps to get underneath the omelette without breaking it up too much.  Be sure that you get under it enough or else it will break." />
  <row Id="8413" PostHistoryTypeId="2" PostId="4468" RevisionGUID="82a5e36f-1752-400c-b6a9-9844f60fa645" CreationDate="2010-08-06T16:34:38.940" UserId="1756" Text="To prevent burning while maintaining a high heat, use [clarified butter][1].  You get a higher smoke point, because the milk solids are no longer there. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Clarified_butter" />
  <row Id="8414" PostHistoryTypeId="6" PostId="4428" RevisionGUID="afa0c5ad-dcd7-4cd9-a14b-9ec43660e308" CreationDate="2010-08-06T16:35:20.890" UserId="373" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;bacteria&gt;" />
  <row Id="8415" PostHistoryTypeId="2" PostId="4469" RevisionGUID="2c6c7f15-1ec0-463f-b83b-598bb15b6b96" CreationDate="2010-08-06T16:42:29.057" UserId="1756" Text="Assuming all the bacteria is dead, you still don't want to do this.  Reheating it enough to finish cooking the center is going to make the outer edges super dry (i.e. chicken jerky)." />
  <row Id="8416" PostHistoryTypeId="2" PostId="4470" RevisionGUID="30aa50df-ac0e-42f2-ae2b-6f2ea83f1009" CreationDate="2010-08-06T16:44:14.373" UserId="177" Text="I've used Soy Milk before, but never tried Non-dairy creamers - any help?" />
  <row Id="8417" PostHistoryTypeId="1" PostId="4470" RevisionGUID="30aa50df-ac0e-42f2-ae2b-6f2ea83f1009" CreationDate="2010-08-06T16:44:14.373" UserId="177" Text="Can I make rice pudding and other pudding-like desserts using non-dairy creamer?" />
  <row Id="8418" PostHistoryTypeId="3" PostId="4470" RevisionGUID="30aa50df-ac0e-42f2-ae2b-6f2ea83f1009" CreationDate="2010-08-06T16:44:14.373" UserId="177" Text="&lt;milk&gt;" />
  <row Id="8419" PostHistoryTypeId="2" PostId="4471" RevisionGUID="1800e77d-6ba0-4232-8a8d-ded6fda189bd" CreationDate="2010-08-06T16:47:33.653" UserId="1675" Text="Dairy products like milk, cheese, yogurt are very good at relieving spiciness. Bread also is very good.&#xD;&#xA;&#xD;&#xA;Avoid watery items which don't actually help, and can often make it feel worse because it helps spread the spiciness around" />
  <row Id="8420" PostHistoryTypeId="2" PostId="4472" RevisionGUID="0e16fb47-edab-4c38-ac2b-6b9d3ab1d0ef" CreationDate="2010-08-06T17:02:33.697" UserId="1393" Text="I think it will work; you aren't really using any &quot;fancy&quot; properties of milk when you make rice pudding, it is mainly just serving as a liquid medium for the starch from the rice to thicken. Not saying it will taste great or be great for you, I think the soy milk, rice milk or almond milk would be more pleasant non-dairy choices, but I think it will work." />
  <row Id="8421" PostHistoryTypeId="2" PostId="4473" RevisionGUID="16f4b6ec-8db1-48d5-b8c7-0910c56ac16a" CreationDate="2010-08-06T17:13:42.773" UserId="1758" Text="Lots of butter (actually, I use Smart Balance, wife=nurse, what can I say), medium heat, very think coating of egg.  I make my eggs simply as 1 egg + 1 tbl.spoon water, whisk.  Teflon rounded edge pan.  No flipping over, just flip up the sides over the center to cover chesse, ham, etc. added on top when just starting to dry out." />
  <row Id="8425" PostHistoryTypeId="2" PostId="4475" RevisionGUID="cf03953b-1369-4207-b22b-e53d7e5890dd" CreationDate="2010-08-06T17:23:57.920" UserId="1753" Text="Personally, I find that beer does the job (or maybe I just forget the heat)." />
  <row Id="8430" PostHistoryTypeId="6" PostId="4470" RevisionGUID="09d8cdf9-0261-457f-bbc5-e008b2ad0a0a" CreationDate="2010-08-06T17:53:33.803" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;" />
  <row Id="8431" PostHistoryTypeId="6" PostId="2294" RevisionGUID="d57333fb-de06-4dc2-9a84-c1fefd3793a3" CreationDate="2010-08-06T17:57:00.613" UserId="60" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;vegetables&gt;" />
  <row Id="8432" PostHistoryTypeId="6" PostId="4428" RevisionGUID="2981aa13-5929-4fab-b77e-54fd6808d5ec" CreationDate="2010-08-06T17:57:24.170" UserId="60" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="8436" PostHistoryTypeId="2" PostId="4478" RevisionGUID="8e157a8c-b6d5-434e-87c7-a5bf3d5a8aa1" CreationDate="2010-08-06T18:17:17.177" UserId="1663" Text="I usually make open omelette which can be a bit trickier but my technique always works perfectly so maybe it would help you as well.&#xD;&#xA;&#xD;&#xA;First I melt around 1 teaspoon butter and I spread the beaten eggs in the pan with a spoon. I put the lid on and let it cook over very low heat until it's almost cooked all over (around 5 minutes). To flip, I let it slide to the lid and flip it over the frying pan. If you want it folded, the low heat and the fat will allow you to have a better control of the the doneness and you won't fail." />
  <row Id="8437" PostHistoryTypeId="2" PostId="4479" RevisionGUID="e5075908-4b8a-4b72-91c9-d968b2d788d9" CreationDate="2010-08-06T18:17:29.610" UserId="1759" Text="If I'm not grilling on the charcoal grill, I basically do the rec above by Jeff Judge. &#xD;&#xA;&#xD;&#xA;The other thing is that I *always* marinade the steaks before cooking. It can be as simple as salt, pepper and garlic. But can also include ingredients such as brown sugar, soy sauce, olive oil and a variety of spices.&#xD;&#xA;&#xD;&#xA;On the charcoal grill what I do is this. &#xD;&#xA;1. Prepare the coals so that all are evenly hot.&#xD;&#xA;2. I move all the coals to one side of the grill. &#xD;&#xA;3. The steaks start out on the &quot;coal&quot; side. Approximately 1 minute on each side of the steaks to sear.&#xD;&#xA;4. I then move the steaks to the side with **no coals below** and close the cover on the grill. They stay here 4 - 8 minutes depending on the doneness desired.&#xD;&#xA;5. Then they come off of the grill and rest for ~5 minutes. &#xD;&#xA;6. Time to eat!&#xD;&#xA;&#xD;&#xA;One last thing is to always use tongs and not a fork to handle the cooking steaks. You don't want to pierce them and let the tasty juices out." />
  <row Id="8438" PostHistoryTypeId="5" PostId="4466" RevisionGUID="e6d997b0-909b-4ced-8cfb-589dd6f52605" CreationDate="2010-08-06T18:31:13.810" UserId="41" Comment="added 148 characters in body" Text="The technique I *used* to use was to lift up the edges and tilt the pan very slightly, to move the uncooked egg out to the sides.  This worked pretty well in the sense that it didn't break or burn, but didn't produce that perfectly smooth omelet.&#xD;&#xA;&#xD;&#xA;The technique I use *today* is to simply use the bottom of a fork and make circular motions across the surface to spread around the uncooked egg.  I do this on lower heat and, obviously, with lots of fat (butter or bacon fat if I'm making bacon at the same time).  When the top &quot;layer&quot; of egg starts to set, it's time to add the other ingredients, briefly melt the cheese / warm the vegetables / etc., and fold.&#xD;&#xA;&#xD;&#xA;To fold it, simply tilt the pan so that the egg starts to slide off the side; then use a fork or spatula to lift the end and fold it back over the other side.  Works for me every time." />
  <row Id="8439" PostHistoryTypeId="2" PostId="4480" RevisionGUID="1ae2cbbe-bc47-4c57-b96f-d926f7a32b06" CreationDate="2010-08-06T18:51:30.870" UserId="1675" Text="Its much like a frozen Shrimp, definetly better defrosting first, either in a cold water bath or leaving them in the fridge. If they are individualy frozen they should defrost really fast in cold water.&#xD;&#xA;&#xD;&#xA;Grilling is my favorite way to have them, they are amazing and easy to do. I would think that broil/bake/saute methods would be tastier than boiling." />
  <row Id="8442" PostHistoryTypeId="16" PostId="4444" RevisionGUID="051a2416-2435-40ab-8ab8-adac8d34b32e" CreationDate="2010-08-06T19:06:47.920" UserId="1603" />
  <row Id="8443" PostHistoryTypeId="2" PostId="4481" RevisionGUID="93b032ef-551f-427b-b9a1-d5a57c732e8c" CreationDate="2010-08-06T19:13:52.480" UserId="446" Text="This depends on which type of omelet you want to make, I'll run through the three types I know how to make.&#xD;&#xA;&#xD;&#xA;The thick Waffle House style omelet (it's the kind that poofs up and is about an inch thick all the way around, IHOP also serves this omelet) is achieved by beating the eggs and incorporating a LOT of air in to the mixture.  Restaurants do this by using a milkshake machine to whip the eggs.  This type of omelet is easy to flip and cook, you just put enough butter to coat the pan, pour off any excess and then pour your egg mixture in to the pan (you are going to have to use an omelet pan for this).  Let the omelet cook while occasionally swirling the pan in a circular motion.  When the omelet has cooked most of the way through flip by either the toss in the air and catch in the pan method (not for beginners!) or the fork and spatula method (place spatula underneath and hold omelet onto the spatula with a fork on one corner). This will yield a thick fluffy omelet but it can be hard to work enough air into the eggs at home.&#xD;&#xA;&#xD;&#xA;The second type is the French omelet and it doesn't require flipping at all. The french omelet is what you see in fine dining brunches if you see it at all in the U.S.  This omelette is made by mixing your eggs and pouring the mixture into a medium low heat pan.  As it cooks you take a fork and pull the cooked egg off the bottom and into the center of the omelet. Here is a video that goes more in depth.[1]&#xD;&#xA;&#xD;&#xA;The third type is what I call the grandma omelet.  It's made in a frying pan instead of an omelet pan and features a fairly flat egg wrapped around some cheese and other toppings.  For this omelet you need medium heat.  You should coat the pan with butter and pour in the egg mixture to a heated pan.  Let cook for a minute or two, then swirl the uncooked egg to the outside of the pan use a fork to lift the very edge to allow the uncooked egg to take the place of the cooked next to the pan.  Let the egg cook till desired doneness (side note: your omelet should and will have a small amount of uncooked but heated egg, it should be not runny, but still not be entirely set) and add toppings and fold over.  Then serve.&#xD;&#xA;&#xD;&#xA;To address your scrambled egg problem, you need to let the egg set more before attempting the flip and lowering the heat on your pan will take care of the burning. Just remember that eggs are extremely delicate and respond better to lower heat and close attention.&#xD;&#xA;&#xD;&#xA;Also the names are just the one's I use in my head, if somebody knows the correct terminology, let me know and update to reflect it.&#xD;&#xA;&#xD;&#xA;[1] http://www.youtube.com/watch?v=VxSQBaknmqo&amp;feature=related&#xD;&#xA; " />
  <row Id="8444" PostHistoryTypeId="2" PostId="4482" RevisionGUID="4c09e633-0882-497b-b4e1-73d0fdbdb8f7" CreationDate="2010-08-06T19:20:22.573" UserId="446" Text="Mahi-Mahi is extremely firm and holds up great, as well" />
  <row Id="8445" PostHistoryTypeId="16" PostId="4482" RevisionGUID="4c09e633-0882-497b-b4e1-73d0fdbdb8f7" CreationDate="2010-08-06T19:20:22.573" UserId="-1" />
  <row Id="8447" PostHistoryTypeId="2" PostId="4483" RevisionGUID="1069666d-ba28-4315-ba6e-7455630565a8" CreationDate="2010-08-06T19:30:05.473" UserId="1415" Text="one thing i haven't seen mentioned yet that i find makes all the difference is this: i put the eggs in a bowl of warm water for 5 mins or so before i crack and blend them. cold eggs tend to get rubbery when they hit the hot pan.&#xD;&#xA;&#xD;&#xA;i also use clarified butter (ghee), and i ALWAYS keep a LOW heat. after gently pouring the eggs in, i let it just sit for a minute or three, until it's clear that the bottom has set. then, using a rubber spatula, i gently lift &amp; loosed the omelette all the way around, and shift the uncooked egg part so it flows underneath. once the top is almost dry, i put in my ingredients across one half, and then quickly lift and flip the other half over it, making a half-moon shape. the insides will continue to cook while i gently flip it over to one side and the other, finishing the outside to a very light golden.&#xD;&#xA;&#xD;&#xA;that's my technique, anyway. :)" />
  <row Id="8448" PostHistoryTypeId="2" PostId="4484" RevisionGUID="8d6af676-a27d-495e-a18f-1930dbc06c15" CreationDate="2010-08-06T20:02:11.713" UserId="419" Text="I grill salmon that I get with the skin on.  I start with a lot of dill on the flesh side along with salt and pepper.  Then a spray of olive oil and onto a hot grill for 5 minutes.  I then use two spatulas to flip it over onto the skin side.  At this point the skin helps to protect it and keep it from falling apart.  Keep an eye on it at this point, sometimes the skin catches fire and things get a bit burnt.  When I pull it off I use the same trick with the two spatulas.  Works like a charm every time.  Also, I use a gas grill and preheat it hot." />
  <row Id="8449" PostHistoryTypeId="16" PostId="4484" RevisionGUID="8d6af676-a27d-495e-a18f-1930dbc06c15" CreationDate="2010-08-06T20:02:11.713" UserId="-1" />
  <row Id="8450" PostHistoryTypeId="2" PostId="4485" RevisionGUID="0567dfaf-94be-418c-89c1-9f0debea1c06" CreationDate="2010-08-06T20:03:27.437" UserId="1618" Text="Aside from Milk or fatty drinks as an option, there are 2 other good options:&#xD;&#xA;&#xD;&#xA;1) Hot tea or hot coffee. (Hot water will modestly dissolve oils to an extent and it will also make any saturated fats holding the pepper oils more liquid again.)&#xD;&#xA;&#xD;&#xA;2) Anything alcoholic. The more potent, the better. Alcohol is both attracted to water and oils, so it will dissolve the pepper oils and then mix with the water and wash it down your throat. Beer works well, but wine or a mixed drink will do you better. Plus you'll be happier after a few drinks.&#xD;&#xA;&#xD;&#xA;**Combining all 3 options, I think a hot coffee with Baileys would probably do you best**. (Hot, fatty, and alcoholic!)" />
  <row Id="8451" PostHistoryTypeId="2" PostId="4486" RevisionGUID="dbde8b2e-8d02-4479-91b9-e871f2ca7928" CreationDate="2010-08-06T20:09:03.370" UserId="1689" Text="I'm pretty happy with the way I make my omelets so here is the way I do it. I usually make very small omelets and they cook for no more than 45-60 second on a very hot plate. I use either one or two eggs. The result is a pretty wet and &quot;runny&quot; omelet, but I think they taste delicious. &#xD;&#xA;&#xD;&#xA; - take one or two ROOM temperature eggs&#xD;&#xA;   (not directly from fridge) and wipe them well together. I only add salt, pepper and a pinch of water. &#xD;&#xA; - cut the vegs you want in your omelet. I prefer garlic, onion, red pepper and mushrooms. Since its a small omelet, cut them very well and use small amounts. &#xD;&#xA; - heat a little oil in a very hot pan for some secs&#xD;&#xA; - add garlic and onion in the oil and cook for some secs, add red pepper, mushroom etc. for some secs&#xD;&#xA; - then add eggs and use the trick of lifting the omelet so that everything gets cooked&#xD;&#xA; - i usually have the plate so hot that it takes no more than 45 secs to make the omelet, after that amount, I add some cheese, flip it over and take it off the plate&#xD;&#xA;&#xD;&#xA;This makes a great omelet and usually it's a bit runny and wet just like I prefer it :) " />
  <row Id="8452" PostHistoryTypeId="2" PostId="4487" RevisionGUID="029afcd4-46dc-44db-bc31-69b981c53db3" CreationDate="2010-08-06T20:10:21.087" UserId="419" Text="One option to consider it to make &quot;dirty steak&quot;.  The basic idea is to burn the fire down to a bed of hot coals and then just put the steak right onto the burning coals.  I have done this with a London Broil and it works out very nice.  It sounds crazy but the steak really doesn't get dirty nor does it burn up like you might think.  The lack of oxygen a small bit of juice from the steak seems to make a nice interface between the steak and the coals.  There are a lot of interesting articles on the web:&#xD;&#xA;&#xD;&#xA;http://www.google.com/search?hl=en&amp;source=hp&amp;q=dirty+steak&amp;btnG=Google+Search&#xD;&#xA;&#xD;&#xA;It's great, you can hike with a frozen steak and have it thaw during your walk.  There is no pans or other stuff to clean and it's super easy." />
  <row Id="8453" PostHistoryTypeId="2" PostId="4488" RevisionGUID="14d82b6a-5cd9-478b-9f87-ae2f9b74abee" CreationDate="2010-08-06T20:11:48.217" UserId="1689" Text="A cold Cola works very well. I guess a Pepsi would also do the trick. " />
  <row Id="8454" PostHistoryTypeId="2" PostId="4489" RevisionGUID="b44292e4-39a8-403d-8960-6483ba92fd10" CreationDate="2010-08-06T20:15:04.027" UserId="419" Text="If you are really nervous, a trick I have heard of is to start with a really thick piece of beef.  Then sear it on both sides in a hot pan.  At this point the outside would be deemed safe and the interior is typically safe so you cut away the cooked parts.  Then proceed to make the steak tartare with the still raw inside part. As a bonus those nice browned parts from the outside are a treat for the chef." />
  <row Id="8455" PostHistoryTypeId="2" PostId="4490" RevisionGUID="693b22cb-55a8-434d-a033-1971f0a2b6e2" CreationDate="2010-08-06T20:15:46.820" UserId="1689" Text="Most fish works, but fat fish are most suitable. Halibut, sardine and mackerel are my favorites. &#xD;&#xA;&#xD;&#xA;You could also bake in tin foil if you want to preserve the juice. " />
  <row Id="8456" PostHistoryTypeId="16" PostId="4490" RevisionGUID="693b22cb-55a8-434d-a033-1971f0a2b6e2" CreationDate="2010-08-06T20:15:46.820" UserId="-1" />
  <row Id="8457" PostHistoryTypeId="2" PostId="4491" RevisionGUID="955ecd88-4ac4-43ce-bb1c-3d05bfcb76fb" CreationDate="2010-08-06T20:23:27.817" UserId="1761" Text="Tamerind.&#xD;&#xA;&#xD;&#xA;Looking through the various jars of mixes I use, tamarind is in quite a few, and gives it a very bright red colour.&#xD;&#xA;&#xD;&#xA;Other than that, garam masalla, and very very very very reduced onions. Generically for curry (technically chili fried chicken) an indian friend taught the following:&#xD;&#xA;&#xD;&#xA; - Fry green and red chilis in a lot of butter til they're soft, clear and browned, then remove from butter.&#xD;&#xA; - Fry onions til they vanish in the butter from above.&#xD;&#xA; - Mix in chopped tomotoes and fry&#xD;&#xA;   together to make a sort of curry base&#xD;&#xA;   slop.&#xD;&#xA; - Put that aside in a bowl to rest&#xD;&#xA; - Fry chopped chicken/lamb/etc in small batches over high heat until it's all browned, but not dried out. Personally, I've found the trick is really hot, a little oil, and don't try to cook it through.&#xD;&#xA; - Mix slop from above with meat in pan&#xD;&#xA; - Mix in some garam masalla. A tbl spoon or two.&#xD;&#xA; - Add some lemon&#xD;&#xA; - Add some dried mango powder (aum churn, from indian store only)&#xD;&#xA; - Let simmer for 15 mins&#xD;&#xA;&#xD;&#xA;But, although totally authentic, this is very indian, not very English. Tasty, but probably lacks what you (and I) are looking for. So, I do all the above, and throw in a jar of Patak's. :) Sometimes, I use a little cream, sometimes some other marinades before hand, but the base remains as above, and it's pretty indian.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I live in the US now, and being a Brit really miss the UK curry. I've tried local restaurants and they're very good, but all taste different. I live in an area with a large Indian population, but that's largely southern indian. I know in the UK that a lot of restaurants are actually bangladeshi, so looking for specific recipes there might help.&#xD;&#xA;&#xD;&#xA;I know exactly what you mean though." />
  <row Id="8458" PostHistoryTypeId="2" PostId="4492" RevisionGUID="c008b088-c329-4820-8652-53fdb3e5d857" CreationDate="2010-08-06T20:23:48.473" UserId="1443" Text="It might have graduated to the regular list, but the Philly roll is a great one.  It's raw salmon and cream cheese.  Very good.  Possibly named after the popular store brand Philadelphia cream cheese, or for the common ethnic Jewish delicacy of lox/nova and cream cheese on a bagel, well represented in the Philadelphia area." />
  <row Id="8459" PostHistoryTypeId="16" PostId="4492" RevisionGUID="c008b088-c329-4820-8652-53fdb3e5d857" CreationDate="2010-08-06T20:23:48.473" UserId="-1" />
  <row Id="8460" PostHistoryTypeId="2" PostId="4493" RevisionGUID="3e806dee-3934-4040-bf2b-d824368a2432" CreationDate="2010-08-06T20:26:16.283" UserId="1761" Text="I miss my naan and gave up cooking it at home when I found I couldn't replicate it.&#xD;&#xA;&#xD;&#xA;However, I did find roti-chapatis that you can cook in seconds on a skillet and come out very tasty and fresh, despite keeping forever in the fridge.&#xD;&#xA;&#xD;&#xA;It's still indian bread, very tasty, and not totally disimilar. I filled my need when cooking curry at home." />
  <row Id="8462" PostHistoryTypeId="5" PostId="4437" RevisionGUID="db92a2d0-f71c-4a03-b4d3-d009e0bab030" CreationDate="2010-08-06T22:31:03.767" UserId="1740" Comment="added 54 characters in body" Text="1) Put in sous-vide cooker at 50°C. Wait at least the appropriate minimum time (depends on thickness), but no stress in waiting too long.&#xD;&#xA;&#xD;&#xA;2) Sear in very hot pan or on barbecue&#xD;&#xA;&#xD;&#xA;There is no step 3" />
  <row Id="8463" PostHistoryTypeId="2" PostId="4494" RevisionGUID="86adac52-093a-4ea9-8ca7-d3f15e760d8e" CreationDate="2010-08-06T22:43:22.503" UserId="1355" Text="Suck on a lemon(Or a Lime).&#xD;&#xA;&#xD;&#xA;Just like the others say, water doesn't work. Fatty or greasy things do help. Also, for some reason very sour foods, such as pure lemon juice can provide some relief (Though you may prefer milk or beer)." />
  <row Id="8464" PostHistoryTypeId="2" PostId="4495" RevisionGUID="f6912acc-6bc4-47d1-9a65-8dde97e5461c" CreationDate="2010-08-06T23:44:13.630" UserId="138" Text="What are the key factors in making silky smooth (non gluey) mashed potatoes. &#xD;&#xA;&#xD;&#xA;What technique has the best results?  " />
  <row Id="8465" PostHistoryTypeId="1" PostId="4495" RevisionGUID="f6912acc-6bc4-47d1-9a65-8dde97e5461c" CreationDate="2010-08-06T23:44:13.630" UserId="138" Text="How can I make a silky smooth, rich mash?" />
  <row Id="8466" PostHistoryTypeId="3" PostId="4495" RevisionGUID="f6912acc-6bc4-47d1-9a65-8dde97e5461c" CreationDate="2010-08-06T23:44:13.630" UserId="138" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="8467" PostHistoryTypeId="2" PostId="4496" RevisionGUID="e163a6bc-81f0-472c-9ff3-bb9cace39d98" CreationDate="2010-08-06T23:58:03.063" UserId="1768" Text="Whenever I fry hamburgers I can't help but notice that they create a lot of smoke. I have brand new non-stick pans, and an electric stove. I cook them on setting 6, where the stoves max is 8. I don't add any oil because if I do it pops and goes everywhere.&#xD;&#xA;&#xD;&#xA;I have a thermometer that I use when cooking, and I keep cooking until they reach 170 all around. I think I'm doing it right, I put the burgers down, let them cook for about 4 minutes, poke the thermometer in to create some venting holes, flip them over. Repeat this process until they reach 170. Usually about half-way through they start to smoke pretty bad. Am I cooking them too high? It already takes what seems like forever to cook them through. " />
  <row Id="8468" PostHistoryTypeId="1" PostId="4496" RevisionGUID="e163a6bc-81f0-472c-9ff3-bb9cace39d98" CreationDate="2010-08-06T23:58:03.063" UserId="1768" Text="Why do my hamburgers smoke?" />
  <row Id="8469" PostHistoryTypeId="3" PostId="4496" RevisionGUID="e163a6bc-81f0-472c-9ff3-bb9cace39d98" CreationDate="2010-08-06T23:58:03.063" UserId="1768" Text="&lt;frying&gt;&lt;hamburger&gt;" />
  <row Id="8473" PostHistoryTypeId="5" PostId="4483" RevisionGUID="24545c0b-456f-476f-9bb0-93412de7b2ea" CreationDate="2010-08-07T00:34:27.580" UserId="1415" Comment="corrected spelling" Text="one thing i haven't seen mentioned yet that i find makes all the difference is this: i put the eggs in a bowl of warm water for 5 mins or so before i crack and blend them. cold eggs tend to get rubbery when they hit the hot pan.&#xD;&#xA;&#xD;&#xA;i also use clarified butter (ghee), and i ALWAYS keep a LOW heat. after gently pouring the eggs in, i let it just sit for a minute or three, until it's clear that the bottom has set. then, using a rubber spatula, i gently lift &amp; loosen the omelette all the way around, and shift the uncooked egg part so it flows underneath. once the top is almost dry, i put in my ingredients across one half, and then quickly lift and flip the other half over it, making a half-moon shape. the insides will continue to cook while i gently flip it over to one side and the other, finishing the outside to a very light golden.&#xD;&#xA;&#xD;&#xA;that's my technique, anyway. :)" />
  <row Id="8474" PostHistoryTypeId="2" PostId="4498" RevisionGUID="dd47052d-37cc-443e-bb2e-6067115f3144" CreationDate="2010-08-07T00:39:43.513" UserId="104" Text="Here's how I make mine, which I like and got my wife eating mashed potatoes for the first time since childhood.&#xD;&#xA;&#xD;&#xA;I steam the potatoes rather than boil them, which results in something that tastes more like potatoes than the boiling version and avoids the waterlogged problem that mis-timing the boiling can bring.&#xD;&#xA;&#xD;&#xA;Peeled and cut into chunks, I steam until tender.&#xD;&#xA;&#xD;&#xA;Then I add just a bit of butter, a few dollops of fat-free sour cream and then start adding milk. I keep adding milk until they're creamy, which, based on what I've seen in other recipes, etc. is quite a bit more milk than is typical.&#xD;&#xA;&#xD;&#xA;They even reheat fairly well.&#xD;&#xA;&#xD;&#xA;Of course, I could just be deluding myself and mine are among the worst, most gluey around." />
  <row Id="8475" PostHistoryTypeId="2" PostId="4499" RevisionGUID="f4aa339b-a989-4858-8d48-1a5b42551940" CreationDate="2010-08-07T00:40:40.237" UserId="1769" Text="I find using Yukon gold potatoes work best, be sure to boil until tender all the way through. Don't over beat with a mixer, use medium speed, and add softened butter. Milk, cream, or sour cream will also increase the creaminess without making mashed potatoes sticky. " />
  <row Id="8476" PostHistoryTypeId="6" PostId="4496" RevisionGUID="0631f205-cfe8-483f-9e52-949370deb4a1" CreationDate="2010-08-07T00:51:22.413" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;frying&gt;&lt;hamburger&gt;" />
  <row Id="8477" PostHistoryTypeId="2" PostId="4500" RevisionGUID="133e36e8-4463-4a73-928e-a5f88e9404db" CreationDate="2010-08-07T00:52:54.860" UserId="60" Text="There are a couple of things that jump out at me:&#xD;&#xA;&#xD;&#xA;* 170 F (77 C) - This is overkill for ground beef. The USDA guidelines recommend 160 F (71 C).&#xD;&#xA;&#xD;&#xA;* Venting holes - This is unnecessary. There is no need to &quot;vent&quot; a hamburger. What you're doing is creating holes for the juices to flow out of and get vaporized on the pan. This is likely a significant source of the smoking you describe. Keep those juices in!&#xD;&#xA;&#xD;&#xA;I'm not familiar with electric stoves, so I'm not sure if 6/8 is too hot or not, but it might be. I cook my burgers on a gas stove at medium-high flame and generally do 5 mins per side for a _medium_ burger (I grind my own beef). My burgers are about an 3/4&quot; - 1&quot; thick too. So you might have your stove too hot, try turning it down a smidge." />
  <row Id="8478" PostHistoryTypeId="2" PostId="4501" RevisionGUID="e2ba2d4f-2868-4a5d-b71e-d1a746c2ef29" CreationDate="2010-08-07T01:12:13.590" UserId="1443" Text="Non-dairy creamers are truly disgusting products.  Read the ingredients.  They're a horrid combination of sodium caseinate (chemically processed milk protein), artificial flavors, trans-fats, mono and diglycerides (gelatin), phosphoric acid, and sodium alumionosilicate (anti-caking agent), corn syrup and stabilizers.  &#xD;&#xA;&#xD;&#xA;You might have found a better brand, or a vegetarian/vegan brand, but if you're using any of the standard grocery store brands, please don't.  Try some almond milk instead.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8479" PostHistoryTypeId="2" PostId="4502" RevisionGUID="8c214428-1d7e-4204-9c24-8f5efa1fcdcf" CreationDate="2010-08-07T01:26:16.370" UserId="426" Text="The softness of ice cream is going to depend on a variety of factors:&#xD;&#xA;&#xD;&#xA;Use of gums and other binding agents, amount of sugar, the amount of fat, and especially the amount of &quot;overrun&quot; (air) that is churned into it during the freezing process.  Less expensive ice creams will usually have a softer &quot;chewier&quot; texture than premium ice creams due to more gums and a great amount of air being churned into it to increase volume.&#xD;&#xA;&#xD;&#xA;More air = more volume = more yield for the same amount of ingredients used." />
  <row Id="8480" PostHistoryTypeId="2" PostId="4503" RevisionGUID="e85b78d4-3864-44ee-bc61-156ebbe3d9cc" CreationDate="2010-08-07T01:27:56.117" UserId="1771" Text="I'm wondering how to cook frozen buffalo burgers. The package (Carmen Creek) says &quot;cook slightly less than regular hamburgers&quot; - but since I'm not a cook, and have no real idea how to cook hamburgers, that's not so useful :) It also says, &quot;cook 3 minutes per side at 160 degrees&quot;.&#xD;&#xA;&#xD;&#xA;I have a Tappan electric stove with dials that have settings of 2-6/hi/low/, and a Calphalon 12'' pan of some sort (the edges are angled).&#xD;&#xA;&#xD;&#xA;So, how exactly do you *determine* which number is 160 degrees? :) I've tried various settings, and have yet to get burgers that look right, they're either too rare, or mushy and fall apart when I remove them from the pan. Or maybe that's how buffalo burgers just are? How can I tell when they are cooked correctly?&#xD;&#xA;&#xD;&#xA;Note - tried to create *buffalo* tag, not enough rep. Any help?" />
  <row Id="8481" PostHistoryTypeId="1" PostId="4503" RevisionGUID="e85b78d4-3864-44ee-bc61-156ebbe3d9cc" CreationDate="2010-08-07T01:27:56.117" UserId="1771" Text="How to cook buffalo burgers?" />
  <row Id="8482" PostHistoryTypeId="3" PostId="4503" RevisionGUID="e85b78d4-3864-44ee-bc61-156ebbe3d9cc" CreationDate="2010-08-07T01:27:56.117" UserId="1771" Text="&lt;hamburgers&gt;" />
  <row Id="8483" PostHistoryTypeId="5" PostId="4503" RevisionGUID="23ce9415-14f6-44e2-bac4-e5ab1a6c1c27" CreationDate="2010-08-07T01:32:29.633" UserId="60" Comment="deleted 69 characters in body; edited tags; edited title; deleted 2 characters in body" Text="I'm wondering how to cook frozen bison burgers. The package (Carmen Creek) says &quot;cook slightly less than regular hamburgers&quot; - but since I'm not a cook, and have no real idea how to cook hamburgers, that's not so useful :) It also says, &quot;cook 3 minutes per side at 160 degrees&quot;.&#xD;&#xA;&#xD;&#xA;I have a Tappan electric stove with dials that have settings of 2-6/hi/low/, and a Calphalon 12'' pan of some sort (the edges are angled).&#xD;&#xA;&#xD;&#xA;So, how exactly do you *determine* which number is 160 degrees? :) I've tried various settings, and have yet to get burgers that look right, they're either too rare, or mushy and fall apart when I remove them from the pan. Or maybe that's how bison burgers just are? How can I tell when they are cooked correctly?" />
  <row Id="8484" PostHistoryTypeId="4" PostId="4503" RevisionGUID="23ce9415-14f6-44e2-bac4-e5ab1a6c1c27" CreationDate="2010-08-07T01:32:29.633" UserId="60" Comment="deleted 69 characters in body; edited tags; edited title; deleted 2 characters in body" Text="How to cook bison burgers?" />
  <row Id="8485" PostHistoryTypeId="6" PostId="4503" RevisionGUID="23ce9415-14f6-44e2-bac4-e5ab1a6c1c27" CreationDate="2010-08-07T01:32:29.633" UserId="60" Comment="deleted 69 characters in body; edited tags; edited title; deleted 2 characters in body" Text="&lt;hamburgers&gt;" />
  <row Id="8486" PostHistoryTypeId="2" PostId="4504" RevisionGUID="1fc11999-b1e7-409a-950e-6e792faa2b98" CreationDate="2010-08-07T01:36:49.330" UserId="1443" Text="Don't.  Ice cream is hard.  It melts slowly.  Instead, focus on scooping.  &#xD;&#xA;&#xD;&#xA;Get the largest spoon you have, or ideally, an ice cream scoop.  Fill up a cup with boiling water, or as hot as your faucet will get it.  Dip spoon/scoop in the water.  Scoop.  Dip.  Scoop.  Shake off excess water as you go.&#xD;&#xA;&#xD;&#xA;Like a hot spoon through ice cream." />
  <row Id="8487" PostHistoryTypeId="2" PostId="4505" RevisionGUID="37443050-58da-4cc1-ad1e-10631926ef4f" CreationDate="2010-08-07T01:41:09.070" UserId="60" Text="The temperature is 160 F (71 C) is not referring to the setting of your stove but to the internal temperature that the meat should reach. You measure this using an [instant read thermometer][1]. Just put your oven on medium to medium-high heat and shoot for 3 minutes per side and see what temperature it has reached at that time. It will depend on how thick the patties are. &#xD;&#xA;&#xD;&#xA;It's also important to let the meat thaw before using. Don't try to cook any meat frozen. Your burgers should be first thawed in your refrigerator and then brought to room temperature for 30 minutes to an hour prior to cooking.&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/gp/product/B00009WE45?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00009WE45" />
  <row Id="8488" PostHistoryTypeId="5" PostId="4505" RevisionGUID="469c91d1-4ef2-4277-b3c4-8820e6fc6929" CreationDate="2010-08-07T01:50:30.037" UserId="60" Comment="added 198 characters in body" Text="The temperature is 160 F (71 C) is not referring to the setting of your stove but to the internal temperature that the meat should reach. You measure this using an [instant read thermometer][1]. Just put your oven on medium to medium-high heat and shoot for 3 minutes per side and see what temperature it has reached at that time. It will depend on how thick the patties are. &#xD;&#xA;&#xD;&#xA;It's also important to let the meat thaw before using. Don't try to cook any meat frozen. Your burgers should be first thawed in your refrigerator and then brought to room temperature for 30 minutes to an hour prior to cooking.&#xD;&#xA;&#xD;&#xA;In case you aren't aware, bison is a much leaner meat than beef and thus benefits greatly from _not_ being cooked well-done. If you trust the quality of your bison shoot for rare to medium-rare.&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/gp/product/B00009WE45?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00009WE45" />
  <row Id="8489" PostHistoryTypeId="2" PostId="4506" RevisionGUID="587524e8-69a0-42d4-874a-691d94c29822" CreationDate="2010-08-07T01:51:36.540" UserId="1443" Text="Buffalo meat is one of the healthiest meats out there.  That's great, but it's lower fat content means it's easier to overcook.  You don't want overcooked meat of any kind, but especially not lean meat like Buffalo.&#xD;&#xA;&#xD;&#xA;160 degrees is an 'internal temperature'; how hot the buffalo needs to get before it's considered cooked, or safe to eat. If you have a food thermometer, you can test it directly.  If not, use a temperature slightly hotter than medium on your stove.  Let the pan get hot for about 2-3 minutes first.  Add the meat for 2-3 minutes each side.  Try one and adjust accordingly: If the outside is getting black not brown, lower the heat slightly.  If the outside is not browning at all, turn up the heat slightly.  If the inside is still raw looking, cook a little longer.  If the inside is cooked 100% through and bordering on dry or chewy, cook a little shorter." />
  <row Id="8490" PostHistoryTypeId="5" PostId="621" RevisionGUID="7e362f5f-1de7-4395-8c88-3ab7a2ada052" CreationDate="2010-08-07T02:08:03.217" UserId="1443" Comment="edited body" Text="In fact it's the porous nature of wood that make then ideal for preparing meat. There was a test done a while ago, which showed the bacteria are drawn into the wood and no longer replicate, in fact they die relatively quickly.&#xD;&#xA;&#xD;&#xA;Personally, I can't stand plastic boards, they're hell on good knives and although they're non-porous they do stain. It always makes me feel like reaching for the bleach to remove what might be left...&#xD;&#xA;&#xD;&#xA;Besides, have you ever seen a plastic butchers block? Get a good quality hickory or maple board and you're set. " />
  <row Id="8491" PostHistoryTypeId="6" PostId="2338" RevisionGUID="0e7af627-cadf-4cb4-8f50-5dd3452c26aa" CreationDate="2010-08-07T02:23:55.477" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;resources&gt;&lt;learning&gt;" />
  <row Id="8492" PostHistoryTypeId="5" PostId="4501" RevisionGUID="3d9f04c4-ccd8-4114-a853-01450adaa1aa" CreationDate="2010-08-07T03:19:09.187" UserId="1443" Comment="deleted 4 characters in body" Text="Non-dairy creamers are truly disgusting products.  Read the ingredients.  They're a horrid combination of sodium caseinate (chemically processed milk protein), artificial flavors, trans-fats, mono and diglycerides (gelatin), phosphoric acid, sodium alumionosilicate (anti-caking agent), corn syrup and stabilizers.  &#xD;&#xA;&#xD;&#xA;You might have found a better brand, or a vegetarian/vegan brand, but if you're using any of the standard grocery store brands, please don't.  Try some almond milk instead.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8493" PostHistoryTypeId="2" PostId="4507" RevisionGUID="0485ec72-3385-49f4-b9e0-cd617bee329d" CreationDate="2010-08-07T03:59:21.347" UserId="1229" Text="When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie.&#xD;&#xA;What is the difference between a beef cooked in a rotisserie, and a regular oven?" />
  <row Id="8494" PostHistoryTypeId="1" PostId="4507" RevisionGUID="0485ec72-3385-49f4-b9e0-cd617bee329d" CreationDate="2010-08-07T03:59:21.347" UserId="1229" Text="How does roasting beef in a rotisserie compare to doing so in a regular oven?" />
  <row Id="8495" PostHistoryTypeId="3" PostId="4507" RevisionGUID="0485ec72-3385-49f4-b9e0-cd617bee329d" CreationDate="2010-08-07T03:59:21.347" UserId="1229" Text="&lt;beef&gt;&lt;comparisons&gt;&lt;oven&gt;&lt;roast-beef&gt;" />
  <row Id="8496" PostHistoryTypeId="2" PostId="4508" RevisionGUID="f34a8331-67a4-4e63-900e-e218cdefdd98" CreationDate="2010-08-07T04:07:18.093" UserId="1229" Text="I have eaten paella in Spanish; I then ate it in Italy, but it didn't taste like the one in Spain.&#xD;&#xA;&#xD;&#xA;Which is the ingredient that makes the Spanish paella so particular?&#xD;&#xA;I remember they used a particular sauce for the meat (I have eaten both the Valencian paella, and the seafood paella); if that is what makes the difference, what are the ingredients for that sauce?" />
  <row Id="8497" PostHistoryTypeId="1" PostId="4508" RevisionGUID="f34a8331-67a4-4e63-900e-e218cdefdd98" CreationDate="2010-08-07T04:07:18.093" UserId="1229" Text="What is the ingredient that makes a Spanish paella so particular?" />
  <row Id="8498" PostHistoryTypeId="3" PostId="4508" RevisionGUID="f34a8331-67a4-4e63-900e-e218cdefdd98" CreationDate="2010-08-07T04:07:18.093" UserId="1229" Text="&lt;rice&gt;&lt;spanish-cousine&gt;&lt;paella&gt;" />
  <row Id="8499" PostHistoryTypeId="6" PostId="4508" RevisionGUID="8cd13e67-ab02-4509-9df1-0cea20da89fb" CreationDate="2010-08-07T04:11:14.453" UserId="60" Comment="edited tags" Text="&lt;rice&gt;&lt;paella&gt;&lt;spanish-cuisine&gt;" />
  <row Id="8500" PostHistoryTypeId="2" PostId="4509" RevisionGUID="a75d8b17-bf9b-4454-aa57-b3c5398ec083" CreationDate="2010-08-07T04:17:43.883" UserId="364" Text="I like to use peaches with the skin on when possible, but I'm not a big fan of all that fuzz. &#xD;&#xA;&#xD;&#xA;Does anyone have a fuzz-removal method that works particularly well? Currently, I just rub the peaches with a rough cloth. I didn't know if I was missing out on some other, great method. " />
  <row Id="8501" PostHistoryTypeId="1" PostId="4509" RevisionGUID="a75d8b17-bf9b-4454-aa57-b3c5398ec083" CreationDate="2010-08-07T04:17:43.883" UserId="364" Text="Tips for Removing Fuzz from Peaches?" />
  <row Id="8502" PostHistoryTypeId="3" PostId="4509" RevisionGUID="a75d8b17-bf9b-4454-aa57-b3c5398ec083" CreationDate="2010-08-07T04:17:43.883" UserId="364" Text="&lt;preparation&gt;&lt;peaches&gt;" />
  <row Id="8503" PostHistoryTypeId="5" PostId="4507" RevisionGUID="205d1d1e-3db6-41f6-a60f-310aefe69831" CreationDate="2010-08-07T04:25:02.800" UserId="1229" Comment="fixed a typo" Text="When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie.&#xD;&#xA;What is the difference between a roast beef cooked in a rotisserie, and a regular oven?" />
  <row Id="8504" PostHistoryTypeId="2" PostId="4510" RevisionGUID="d34f37c1-e4b5-45b2-bbac-0df8c74d144e" CreationDate="2010-08-07T04:28:43.577" UserId="649" Text="More even crust around the whole surface." />
  <row Id="8505" PostHistoryTypeId="5" PostId="4510" RevisionGUID="168fbd82-2861-44b8-9521-d180250ef89c" CreationDate="2010-08-07T05:04:13.857" UserId="649" Comment="added 333 characters in body" Text="More even crust around the whole surface.&#xD;&#xA;&#xD;&#xA;If you are roasting in a pan, the meat is likely sitting either it's own juices or in some other liquid. Even if you are flipping it over halfway through, the top and bottom are stilling spending half their time wet. Roasting a turning spit, the whole exterior gets exposed to the same amount of dry radiated and convective heat." />
  <row Id="8506" PostHistoryTypeId="2" PostId="4511" RevisionGUID="238537aa-119e-47c4-bbad-ae7bbce19dbc" CreationDate="2010-08-07T05:40:52.083" UserId="426" Text="Additionally, the roast done on a spit is going to lose less juice because of the rotating action. As gravity is pulling the juices downward the meat is rotating so what would have been the bottom is now becoming the top, thus the juices can't run out as easily." />
  <row Id="8507" PostHistoryTypeId="2" PostId="4512" RevisionGUID="ce829645-ba8c-4502-8251-88aa6418c21e" CreationDate="2010-08-07T06:02:54.967" UserId="1393" Text="The most prominent flavors in authentic paella are pimenton (smoked paprika), saffron, a sofrito of onion and tomato, garlic, and the broth." />
  <row Id="8508" PostHistoryTypeId="2" PostId="4513" RevisionGUID="f87d32cc-17d2-4882-bcda-cb9a42d28553" CreationDate="2010-08-07T06:04:17.837" UserId="1393" Text="Many chefs swear by using a potato ricer instead of a mixer; it is said to be less likely to rupture the cell walls and produce glueyness. I just bought one, so I'll let you know how it works." />
  <row Id="8509" PostHistoryTypeId="2" PostId="4514" RevisionGUID="61cf6ecb-049d-4a3d-a568-3581b82d0ea8" CreationDate="2010-08-07T06:41:31.950" UserId="1443" Text="I don't think fuzz removal is common practice...  so you'll have to innovate or steal from another fuzz conscious industry.  My best guess would be a fine-grain sandpaper, or, if it really bothers you, a beard/side-burn trimmer.  They're small, often battery powered, and trim close enough to get facial fuzz, so they should work on peach fuzz too." />
  <row Id="8510" PostHistoryTypeId="2" PostId="4515" RevisionGUID="d5bba8f7-c681-47d6-9379-6bf069a489d4" CreationDate="2010-08-07T06:53:56.963" UserId="60" Text="I've never heard of anyone trying to de-fuzz a peach, so this isn't a direct answer:&#xD;&#xA;&#xD;&#xA;It might be simpler to just use nectarines.&#xD;&#xA;&#xD;&#xA;It's a myth that it's a cross between a peach and a plum. They are the exact same species, the nectarine is just a peach with the fuzzless recessive genes." />
  <row Id="8511" PostHistoryTypeId="6" PostId="1710" RevisionGUID="0dac9bc7-a61b-4c99-97af-2d9e2b58c862" CreationDate="2010-08-07T07:04:32.763" UserId="60" Comment="edited tags" Text="&lt;cookbook&gt;" />
  <row Id="8512" PostHistoryTypeId="6" PostId="1679" RevisionGUID="57b5e4d4-8016-4963-95f5-4e69312724bb" CreationDate="2010-08-07T07:06:05.473" UserId="60" Comment="edited tags; edited tags" Text="&lt;dessert&gt;&lt;italian-cuisine&gt;&lt;tips&gt;" />
  <row Id="8515" PostHistoryTypeId="6" PostId="529" RevisionGUID="d43e43e0-645e-45a5-a155-072cf37ba486" CreationDate="2010-08-07T07:07:44.753" UserId="60" Comment="edited tags" Text="&lt;cookware&gt;" />
  <row Id="8517" PostHistoryTypeId="16" PostId="1073" RevisionGUID="b7dd8f66-523c-4c9e-8a68-a8187146dc2f" CreationDate="2010-08-07T07:11:04.823" UserId="60" />
  <row Id="8518" PostHistoryTypeId="6" PostId="1073" RevisionGUID="b7dd8f66-523c-4c9e-8a68-a8187146dc2f" CreationDate="2010-08-07T07:11:04.823" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;pantry&gt;&lt;essentials&gt;" />
  <row Id="8519" PostHistoryTypeId="6" PostId="3780" RevisionGUID="3867e052-3838-4b33-9286-ffe020d80da4" CreationDate="2010-08-07T07:13:52.433" UserId="60" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;produce&gt;" />
  <row Id="8520" PostHistoryTypeId="6" PostId="3078" RevisionGUID="319c5b7c-d17b-41b4-a8d2-55969a99e2a2" CreationDate="2010-08-07T07:14:15.987" UserId="60" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;pancake&gt;" />
  <row Id="8521" PostHistoryTypeId="6" PostId="2321" RevisionGUID="3f83b6fd-22ff-47c6-820a-73264e7a7124" CreationDate="2010-08-07T07:14:34.460" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;measurement&gt;" />
  <row Id="8522" PostHistoryTypeId="6" PostId="845" RevisionGUID="f20d7945-45fe-4863-95c3-a0a54e2033d9" CreationDate="2010-08-07T07:14:51.090" UserId="60" Comment="edited tags" Text="&lt;smell&gt;&lt;fridge&gt;&lt;freezing&gt;" />
  <row Id="8523" PostHistoryTypeId="6" PostId="742" RevisionGUID="90494283-7e09-477f-bcc5-e82b160d479b" CreationDate="2010-08-07T07:15:23.083" UserId="60" Comment="edited tags" Text="&lt;frying&gt;&lt;deep-frying&gt;&lt;scottish-cuisine&gt;" />
  <row Id="8524" PostHistoryTypeId="6" PostId="714" RevisionGUID="44907d37-9ea8-4080-847d-a49652b6fc85" CreationDate="2010-08-07T07:15:38.497" UserId="60" Comment="edited tags" Text="&lt;technique&gt;&lt;eggs&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="8525" PostHistoryTypeId="6" PostId="584" RevisionGUID="c822148f-4c5f-4319-a6d6-030dffa6e7fc" CreationDate="2010-08-07T07:15:48.840" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;oven&gt;&lt;temperature&gt;" />
  <row Id="8526" PostHistoryTypeId="6" PostId="821" RevisionGUID="497b48db-77ce-41c2-8d78-f627af171faf" CreationDate="2010-08-07T07:15:58.373" UserId="60" Comment="edited tags" Text="&lt;eggs&gt;&lt;freezing&gt;&lt;food-preservation&gt;" />
  <row Id="8527" PostHistoryTypeId="6" PostId="2080" RevisionGUID="c5916987-1085-4128-9733-e908c90a3c5b" CreationDate="2010-08-07T07:16:05.877" UserId="60" Comment="edited tags; edited tags" Text="&lt;budget-cooking&gt;" />
  <row Id="8528" PostHistoryTypeId="6" PostId="2915" RevisionGUID="6c8d0af5-bbe0-4afd-8949-b44bc3df0c15" CreationDate="2010-08-07T07:16:25.000" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;conversion&gt;" />
  <row Id="8529" PostHistoryTypeId="6" PostId="3488" RevisionGUID="c132d406-7fdf-4493-b776-6bb87494e02e" CreationDate="2010-08-07T07:16:33.707" UserId="60" Comment="edited tags" Text="&lt;storage-method&gt;" />
  <row Id="8530" PostHistoryTypeId="6" PostId="2903" RevisionGUID="0a67c24e-a5f1-4613-bfa9-97083ff1777b" CreationDate="2010-08-07T07:17:26.153" UserId="60" Comment="edited tags; edited tags" Text="&lt;technique&gt;&lt;recipe&gt;&lt;salsa&gt;" />
  <row Id="8531" PostHistoryTypeId="6" PostId="2799" RevisionGUID="4e5a3c1e-1ef2-4b3c-8df1-9178ec606f8d" CreationDate="2010-08-07T07:18:03.827" UserId="60" Comment="edited tags" Text="&lt;untagged&gt;" />
  <row Id="8532" PostHistoryTypeId="6" PostId="1710" RevisionGUID="da828789-e0ae-4204-b00f-137df0169300" CreationDate="2010-08-07T07:18:30.817" UserId="1443" Comment="edited tags" Text="&lt;learning&gt;&lt;cookbook&gt;" />
  <row Id="8533" PostHistoryTypeId="6" PostId="1073" RevisionGUID="a0796ec3-f706-4c05-bcf6-a6f42dbed707" CreationDate="2010-08-07T07:33:00.647" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;pantry&gt;" />
  <row Id="8534" PostHistoryTypeId="2" PostId="4516" RevisionGUID="837380d7-fff0-4629-909a-f1861f03073f" CreationDate="2010-08-07T07:35:42.420" UserDisplayName="daniel" Text="Here is how we made pomme puree at the restaurant I used to work at, for a very well known (in Canada anyway) French chef:&#xD;&#xA;&#xD;&#xA;Peel and boil as many potatoes as you need. Cook until slightly underdone.&#xD;&#xA;&#xD;&#xA;Run the potatoes through a ricer/food mill. Then--this is key--scrape the result through a tami--a very fine mesh sieve. Most often used for sifting flour. Usually about 14-18&quot; diameter, looks like a drum.&#xD;&#xA;&#xD;&#xA;Return resulting potato to a pot, add melted butter, cream, salt, pepper, nutmeg to your desired consistency, stirring all the time.&#xD;&#xA;&#xD;&#xA;If not serving immediately, chill as fast as possible, and reheat to order in a pan using a little more cream to loosen it up.&#xD;&#xA;&#xD;&#xA;IMPORTANT: you must work as fast as possible; the potatoes need to stay hot the whole time or will become gluey." />
  <row Id="8535" PostHistoryTypeId="6" PostId="2799" RevisionGUID="c48ad5d4-2f5e-4959-b6cf-eb92e906e438" CreationDate="2010-08-07T07:35:58.723" UserId="60" Comment="edited tags" Text="&lt;learning&gt;" />
  <row Id="8537" PostHistoryTypeId="2" PostId="4518" RevisionGUID="177f32b0-ae74-4693-9c11-fba345c0a716" CreationDate="2010-08-07T08:00:49.563" UserId="1443" Text="Enormously broad question, if you're a cook with a pantry worth its, salt:&#xD;&#xA;&#xD;&#xA;Vinegar - White, apple cider, balsamic&#xD;&#xA;&#xD;&#xA;Mustard - Yellow, brown, dijon&#xD;&#xA;&#xD;&#xA;Asian - sesame oil, soy sauce (tamari), ponzu, teriyaki&#xD;&#xA;&#xD;&#xA;Sweeteners - honey, agave, maple syrup&#xD;&#xA;&#xD;&#xA;Fats - butter, cream cheese, extra virgin olive oil, vegetable/canola oil&#xD;&#xA;&#xD;&#xA;Misc - Mayo, horseradish, tomato paste&#xD;&#xA;&#xD;&#xA;Grains - pasta, brown rice, wild rice, oatmeal, quinoa, kasha, couscous, potatoes (starch)&#xD;&#xA;&#xD;&#xA;Beans - red beans, white beans, black eyed peas&#xD;&#xA;&#xD;&#xA;Heat - hot sauce, chipotle, cayenne, red pepper flakes&#xD;&#xA;&#xD;&#xA;Allium - onions, garlic, shallots&#xD;&#xA;&#xD;&#xA;Beverages - red wine, white wine, lager, ale, vodka, coffee, green tea, black tea&#xD;&#xA;&#xD;&#xA;Dairy - whole milk, eggs, cream, cottage cheese, yogurt, goat cheese, cheddar cheese, parmesian&#xD;&#xA;&#xD;&#xA;Nuts - cashews, almonds, walnuts&#xD;&#xA;&#xD;&#xA;Herbs - basil, thyme, dill, parsley, sage, rosemary&#xD;&#xA;&#xD;&#xA;Spices - pepper, salt, cinnamon, ginger, cloves, nutmeg, garam masala, 5 spice&#xD;&#xA;&#xD;&#xA;Dessert - dark chocolate, vanilla ice cream&#xD;&#xA;&#xD;&#xA;Baking - white flour, whole wheat flour, baking powder, baking soda" />
  <row Id="8538" PostHistoryTypeId="16" PostId="4518" RevisionGUID="177f32b0-ae74-4693-9c11-fba345c0a716" CreationDate="2010-08-07T08:00:49.563" UserId="-1" />
  <row Id="8539" PostHistoryTypeId="2" PostId="4519" RevisionGUID="d942114f-8532-44f4-bdb8-ddd1817b9b1b" CreationDate="2010-08-07T08:32:15.243" UserId="1443" Text="Several approaches, all complimentary:&#xD;&#xA;&#xD;&#xA;Cook.  Start with your favorite dishes.  Play with them.  &#xD;&#xA;&#xD;&#xA;Eat.  Go to new restaurants, read menus closely, explore different cuisines.&#xD;&#xA;&#xD;&#xA;Learn about food.  Go shopping.  Read labels.  Take a tour of the entire market and see what's there.  Go to a farmer's market.  Smell the food.  Find out what makes ingredients ripe or fresh.&#xD;&#xA;&#xD;&#xA;Read.  Get one good cookbook.  It doesn't have to be comprehensive, just pick your favorite cuisine or whatever looks nice.  You could even just read a website online.  The key is to pick, say, 5 recipes and follow them start to finish.  Get a feel for the flow of a dish, what ingredients are required, how to prepare them, how long it takes, how the dish is presented.&#xD;&#xA;&#xD;&#xA;Watch.  Cooking on TV is often unrealistic but it can still be educational.  Don't be dazzled by their recipes or knife-skills, just ask yourself, &quot;what are they doing and why?&quot;, &quot;could I make that?&quot;, &quot;what might I do to that dish differently?&quot;&#xD;&#xA;&#xD;&#xA;Fill in holes.  No one is completely ignorant about food.  Everyone has been eating it for years.  Start with the things you don't know and tackle them one by one.  Boiling water?  Google it.  Pasta?  Google it.  Same for steak, rice, salad, salsa, bread, cookies, stir-fry.  There are a million variations of all of these, but once you know how to make one, you know about 75% of the whole deal. The rest is just variation. Do each one as an experiment in learning about food.  It won't take long to cover the majority of basics.  Maybe half a year if you did one every night..&#xD;&#xA;&#xD;&#xA;Build up an arsenal.  Cooking is practical.  Find one dish you can make for each meal.  Omelets for breakfast, check.  Pasta with red sauce for lunch, check.  Hamburgers for dinner. Cookies for dessert...  Branch out from there to a few more staples (oatmeal, pancakes, french toast; potato salad, grilled cheese, cobb salad; steak, chicken, salmon; brownies, custard, cupcakes).  &#xD;&#xA;&#xD;&#xA;Learn about leftovers.  Many great and common dishes are actually just last night's scraps turned into today's lunch.  Soups, casseroles, stir-fry, sandwiches, and salads are all ideal receptacles for, basically, whatever is lying around. Knowing how to incorporate random ingredients into a delicious dish is half the fun and often all that is required.&#xD;&#xA;&#xD;&#xA;Learn about cuisines.  Different cultures have evolved their food practices differently, and yet they share basic components.  They all employ starches and breads, vegetables, spices, dairy, proteins...  Once you realize that the immense variety of food practices share common characteristics, it will seem much less intimidating.  Specifically, finding out which spices are traditionally grouped in a particular culture will give you a centuries-old guide for foolproof flavor combining.  You can still innovate, but the historical flavor clusters and food combinations are time-tested.&#xD;&#xA;&#xD;&#xA;Learn about nutrition.  Food is fuel.  It is health.  It is medicine.  Find out what our bodies seek from food, how taste is connected to nutrition, how cuisines supply needed ingredients, and how different preparations enhance (or damage) nutrition.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't be intimidated.  Cooking is playing with food.  It should be fun, even if it doesn't come out right.  Good cooks are constantly learning and adjusting.  Great cooks know how to cover-up almost all of their mistakes, and you can learn many of their tips.  If something doesn't work, toss it and start over.  Or do everything in your power to fix it; you'll see what works and what doesn't.&#xD;&#xA;&#xD;&#xA;Realize that very few people actually know anything about cooking.  It's about 90% hearsay, imitation, experimentation, custom, habit, and personal preference.  But *that's enough*.  There's always science and a &quot;right&quot; answer somewhere, but your cooking repertoire will probably evolve just fine despite them.&#xD;&#xA;&#xD;&#xA;Cooking is playing god.  Take steel, earth, heat, water.  Make them delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8540" PostHistoryTypeId="5" PostId="4519" RevisionGUID="912e8c25-8a93-41fb-9106-3f991b4ce8d5" CreationDate="2010-08-07T08:41:13.180" UserId="1443" Comment="added 1049 characters in body; deleted 2 characters in body" Text="Several approaches, all complimentary:&#xD;&#xA;&#xD;&#xA;Cook.  Start with your favorite dishes.  Play with them.  &#xD;&#xA;&#xD;&#xA;Eat.  Go to new restaurants, read menus closely, explore different cuisines.&#xD;&#xA;&#xD;&#xA;Learn about food.  Go shopping.  Read labels.  Take a tour of the entire market and see what's there.  Go to a farmer's market.  Smell the food.  Find out what makes ingredients ripe or fresh.&#xD;&#xA;&#xD;&#xA;Read.  Get one good cookbook.  It doesn't have to be comprehensive, just pick your favorite cuisine or whatever looks nice.  You could even just read a website online.  The key is to pick, say, 5 recipes and follow them start to finish.  Get a feel for the flow of a dish, what ingredients are required, how to prepare them, how long it takes, how the dish is presented.&#xD;&#xA;&#xD;&#xA;Watch.  Cooking on TV is often unrealistic but it can still be educational.  Don't be dazzled by their recipes or knife-skills, just ask yourself, &quot;what are they doing and why?&quot;, &quot;could I make that?&quot;, &quot;what might I do to that dish differently?&quot;&#xD;&#xA;&#xD;&#xA;Fill in holes.  No one is completely ignorant about food.  Everyone has been eating it for years.  Start with the things you don't know and tackle them one by one.  Boiling water?  Google it.  Pasta?  Google it.  Same for steak, rice, salad, salsa, bread, cookies, stir-fry.  There are a million variations of all of these, but once you know how to make one, you know about 75% of the whole deal. The rest is just variation. Do each one as an experiment in learning about food.  It won't take long to cover the majority of basics.  Maybe half a year if you did one every night..&#xD;&#xA;&#xD;&#xA;Build up an arsenal.  Cooking is practical.  Find one dish you can make for each meal.  Omelets for breakfast, check.  Pasta with red sauce for lunch, check.  Hamburgers for dinner. Cookies for dessert...  Branch out from there to a few more staples (oatmeal, pancakes, french toast; potato salad, grilled cheese, cobb salad; steak, chicken, salmon; brownies, custard, cupcakes).  &#xD;&#xA;&#xD;&#xA;Learn about leftovers.  Many great and common dishes are actually just last night's scraps turned into today's lunch.  Soups, casseroles, stir-fry, sandwiches, and salads are all ideal receptacles for, basically, whatever is lying around. Knowing how to incorporate random ingredients into a delicious dish is half the fun and often all that is required.&#xD;&#xA;&#xD;&#xA;Learn about cuisines.  Different cultures have evolved their food practices differently, and yet they share basic components.  They all employ starches and breads, vegetables, spices, dairy, proteins...  Once you realize that the immense variety of food practices share common characteristics, it will seem much less intimidating.  Specifically, finding out which spices are traditionally grouped in a particular culture will give you a centuries-old guide for foolproof flavor combining.  You can still innovate, but the historical flavor clusters and food combinations are time-tested.&#xD;&#xA;&#xD;&#xA;Learn how to taste.  Good cooks are good at identifying flavor.  They can spot sweetness, acid, grease, bitterness, and salt amongst a slough of ingredients.  They can pick out individual spices from a complex mix.  Once you have this power, your cooking will dramatically change, because you'll be able to steer food where you want it to go.  This is essential, because it frees you from recipes and gives you access to the infinite possibilities of the kitchen.&#xD;&#xA;&#xD;&#xA;Learn something about science.  Ingredients are just biology.  Flavor is chemistry.  Cooking is physics.  Rather than agonizing about cooking times, try to identify the common traits of &quot;done&quot; food.  What do they look like when they are first heated, then when they are over-heated.  Are they drier, tougher, less colorful?  When a cake is ready, it will tell you with its scent, color, texture, and (if you can sneak a bite) taste. Being a food-scientist doesn't mean reading textbooks, but using your own observations and a little general knowledge to make great food consistently.&#xD;&#xA;&#xD;&#xA;Learn about nutrition.  Food is fuel.  It is health.  It is medicine.  Find out what our bodies seek from food, how taste is connected to nutrition, how cuisines supply needed ingredients, and how different preparations enhance (or damage) nutrition.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't be intimidated.  Cooking is playing with food.  It should be fun, even if it doesn't come out right.  Good cooks are constantly learning and adjusting.  Great cooks know how to cover-up almost all of their mistakes, and you can learn many of their tips.  If something doesn't work, toss it and start over.  Or do everything in your power to fix it; you'll see what works and what doesn't.&#xD;&#xA;&#xD;&#xA;Realize that very few people actually know anything about cooking.  It's about 90% hearsay, imitation, experimentation, custom, habit, and personal preference.  But *that's enough*.  There's almost always a &quot;right&quot; answer somewhere, but your cooking repertoire will probably evolve just fine despite it.&#xD;&#xA;&#xD;&#xA;Cooking is playing god.  Take steel, earth, heat, water.  Make them delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8541" PostHistoryTypeId="5" PostId="4519" RevisionGUID="3f36e2e2-f1d5-426d-a583-8a1608927363" CreationDate="2010-08-07T08:47:57.397" UserId="1443" Comment="added 69 characters in body" Text="Several approaches, all complimentary:&#xD;&#xA;&#xD;&#xA;Cook.  Start with your favorite dishes.  Play with them.  &#xD;&#xA;&#xD;&#xA;Eat.  Go to new restaurants, read menus closely, explore different cuisines.&#xD;&#xA;&#xD;&#xA;Learn about food.  Go shopping.  Read labels.  Take a tour of the entire market and see what's there.  Go to a farmer's market.  Smell the food.  Find out what makes ingredients ripe or fresh.&#xD;&#xA;&#xD;&#xA;Read.  Get one good cookbook.  It doesn't have to be comprehensive, just pick your favorite cuisine or whatever looks nice.  You could even just read a website online.  The key is to pick, say, 5 recipes and follow them start to finish.  Get a feel for the flow of a dish, what ingredients are required, how to prepare them, how long it takes, how the dish is presented.&#xD;&#xA;&#xD;&#xA;Watch.  Cooking on TV is often unrealistic but it can still be educational.  Don't be dazzled by their recipes or knife-skills, just ask yourself, &quot;what are they doing and why?&quot;, &quot;could I make that?&quot;, &quot;what might I do to that dish differently?&quot;&#xD;&#xA;&#xD;&#xA;Fill in holes.  No one is completely ignorant about food.  Everyone has been eating it for years.  Start with the things you don't know and tackle them one by one.  Boiling water?  Google it.  Pasta?  Google it.  Same for steak, rice, salad, salsa, bread, cookies, stir-fry.  There are a million variations of all of these, but once you know how to make one, you know about 75% of the whole deal. The rest is just variation. Do each one as an experiment in learning about food.  It won't take long to cover the majority of basics.  Maybe half a year if you did one every night..&#xD;&#xA;&#xD;&#xA;Build up an arsenal.  Cooking is practical.  Find one dish you can make for each meal.  Omelets for breakfast, check.  Pasta with red sauce for lunch, check.  Hamburgers for dinner. Cookies for dessert...  Branch out from there to a few more staples (oatmeal, pancakes, french toast; potato salad, grilled cheese, cobb salad; steak, chicken, salmon; brownies, custard, cupcakes).  &#xD;&#xA;&#xD;&#xA;Learn about leftovers.  Many great and common dishes are actually just last night's scraps turned into today's lunch.  Soups, casseroles, stir-fry, sandwiches, and salads are all ideal receptacles for, basically, whatever is lying around. Knowing how to incorporate random ingredients into a delicious dish is half the fun and often all that is required.&#xD;&#xA;&#xD;&#xA;Learn about cuisines.  Different cultures have evolved their food practices differently, and yet they share basic components.  They all employ starches and breads, vegetables, spices, dairy, proteins...  Once you realize that the immense variety of food practices share common characteristics, it will seem much less intimidating.  Specifically, finding out which spices are traditionally grouped in a particular culture will give you a centuries-old guide for foolproof flavor combining.  You can still innovate, but the historical flavor clusters and food combinations are time-tested.&#xD;&#xA;&#xD;&#xA;Learn how to taste.  Good cooks are good at identifying flavor.  They can spot sweetness, acid, grease, bitterness, and salt amongst a slough of ingredients.  They can pick out individual spices from a complex mix.  Once you have this power, your cooking will dramatically change, because you'll be able to steer food where you want it to go.  This is essential, because it frees you from recipes and gives you access to the infinite possibilities of the kitchen.&#xD;&#xA;&#xD;&#xA;Learn something about science.  Ingredients are just biology.  Flavor is chemistry.  Cooking is physics.  Rather than agonizing about cooking times, try to identify the common traits of &quot;done&quot; food.  What do they look like when they are first heated, then when they are over-heated.  Are they drier, tougher, less colorful?  When a cake is ready, it will tell you with its scent, color, texture, and (if you can sneak a bite) taste. Being a food-scientist doesn't mean reading textbooks, but using your own observations and a little general knowledge to make great food consistently.&#xD;&#xA;&#xD;&#xA;Learn about nutrition.  Food is fuel.  It is health.  It is medicine.  Find out what our bodies seek from food, how taste is connected to nutrition, how cuisines supply needed ingredients, and how different preparations enhance (or damage) nutrition.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't be intimidated.  Cooking is playing with food.  It should be fun, even if it doesn't come out right.  Good cooks are constantly learning and adjusting.  Great cooks know how to cover-up almost all of their mistakes, and you can learn many of their tips.  If something doesn't work, toss it and start over.  Or do everything in your power to fix it; you'll see what works and what doesn't.&#xD;&#xA;&#xD;&#xA;Realize that very few people actually know anything about cooking.  It's about 90% hearsay, imitation, experimentation, custom, habit, and personal preference.  But *that's enough*.  There's almost always a &quot;right&quot; answer somewhere, but your cooking repertoire will probably evolve just fine despite it.&#xD;&#xA;&#xD;&#xA;A cook is equal parts nurturer, mad-scientist, technician, artist, and however briefly, god.  Take steel, earth, heat, water.  Make them delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8542" PostHistoryTypeId="5" PostId="4519" RevisionGUID="86e7adec-603c-45f8-8f5a-6fdb4151984f" CreationDate="2010-08-07T08:53:13.983" UserId="1443" Comment="added 4 characters in body" Text="Several approaches, all complimentary:&#xD;&#xA;&#xD;&#xA;Cook.  Start with your favorite dishes.  Play with them.  &#xD;&#xA;&#xD;&#xA;Eat.  Go to new restaurants, read menus closely, explore different cuisines.&#xD;&#xA;&#xD;&#xA;Learn about food.  Go shopping.  Read labels.  Take a tour of the entire market and see what's there.  Go to a farmer's market.  Smell the food.  Find out what makes ingredients ripe or fresh.&#xD;&#xA;&#xD;&#xA;Read.  Get one good cookbook.  It doesn't have to be comprehensive, just pick your favorite cuisine or whatever looks nice.  You could even just read a website online.  The key is to pick, say, 5 recipes and follow them start to finish.  Get a feel for the flow of a dish, what ingredients are required, how to prepare them, how long it takes, how the dish is presented.&#xD;&#xA;&#xD;&#xA;Watch.  Cooking on TV is often unrealistic but it can still be educational.  Don't be dazzled by their recipes or knife-skills, just ask yourself, &quot;what are they doing and why?&quot;, &quot;could I make that?&quot;, &quot;what might I do to that dish differently?&quot;&#xD;&#xA;&#xD;&#xA;Fill in holes.  No one is completely ignorant about food.  Everyone has been eating it for years.  Start with the things you don't know and tackle them one by one.  Boiling water?  Google it.  Pasta?  Google it.  Same for steak, rice, salad, salsa, bread, cookies, stir-fry.  There are a million variations of all of these, but once you know how to make one, you know about 75% of the whole deal. The rest is just variation. Do each one as an experiment in learning about food.  It won't take long to cover the majority of basics.  Maybe half a year if you did one every night..&#xD;&#xA;&#xD;&#xA;Build up an arsenal.  Cooking is practical.  Find one dish you can make for each meal.  Omelets for breakfast, check.  Pasta with red sauce for lunch, check.  Hamburgers for dinner. Cookies for dessert...  Branch out from there to a few more staples (oatmeal, pancakes, french toast; potato salad, grilled cheese, cobb salad; steak, chicken, salmon; brownies, custard, cupcakes).  &#xD;&#xA;&#xD;&#xA;Learn about leftovers.  Many great and common dishes are actually just last night's scraps turned into today's lunch.  Soups, casseroles, stir-fry, sandwiches, and salads are all ideal receptacles for, basically, whatever is lying around. Knowing how to incorporate random ingredients into a delicious dish is half the fun and often all that is required.&#xD;&#xA;&#xD;&#xA;Learn about cuisines.  Different cultures have evolved their food practices differently, and yet they share basic components.  They all employ starches and breads, vegetables, spices, dairy, proteins...  Once you realize that the immense variety of food practices share common characteristics, it will seem much less intimidating.  Specifically, finding out which spices are traditionally grouped in a particular culture will give you a centuries-old guide for foolproof flavor combining.  You can still innovate, but the historical flavor clusters and food combinations are time-tested.&#xD;&#xA;&#xD;&#xA;Learn how to taste.  Good cooks are good at identifying flavor.  They can spot sweetness, acid, grease, bitterness, and salt amongst a slough of ingredients.  They can pick out individual spices from a complex mix.  Once you have this power, your cooking will dramatically change, because you'll be able to steer food where you want it to go.  This is essential, because it frees you from recipes and gives you access to the infinite possibilities of the kitchen.&#xD;&#xA;&#xD;&#xA;Learn something about science.  Ingredients are just biology.  Flavor is chemistry.  Cooking is physics.  Rather than agonizing about cooking times, try to identify the common traits of &quot;done&quot; food.  What do they look like when they are first heated, then when they are over-heated.  Are they drier, tougher, less colorful?  When a cake is ready, it will tell you with its scent, color, texture, and (if you can sneak a bite) taste. Being a food-scientist doesn't mean reading textbooks, but using your own observations and a little general knowledge to make great food consistently.&#xD;&#xA;&#xD;&#xA;Learn about nutrition.  Food is fuel.  It is health.  It is medicine.  Find out what our bodies seek from food, how taste is connected to nutrition, how cuisines supply needed ingredients, and how different preparations enhance (or damage) nutrition.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't be intimidated.  Cooking is playing with food.  It should be fun, even if it doesn't come out right.  Good cooks are constantly learning and adjusting.  Great cooks know how to cover-up almost all of their mistakes, and you can learn many of their tips.  If something doesn't work, toss it and start over.  Or do everything in your power to fix it; you'll see what works and what doesn't.&#xD;&#xA;&#xD;&#xA;Realize that very few people actually know anything about cooking.  It's about 90% hearsay, imitation, experimentation, custom, habit, and personal preference.  But *that's enough*.  There's almost always a &quot;right&quot; answer somewhere, but your cooking repertoire will probably evolve just fine despite it.&#xD;&#xA;&#xD;&#xA;A cook is equal parts nurturer, mad-scientist, technician, artist, and however briefly, god.  Take steel, earth, heat, and water.  Make them delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8543" PostHistoryTypeId="5" PostId="4519" RevisionGUID="9a0f8bfb-89f7-4d27-b654-b079f41f4f5d" CreationDate="2010-08-07T10:12:08.260" UserId="1443" Comment="added 2 characters in body" Text="Several approaches, all complimentary:&#xD;&#xA;&#xD;&#xA;Cook.  Start with your favorite dishes.  Play with them.  &#xD;&#xA;&#xD;&#xA;Eat.  Go to new restaurants, read menus closely, explore different cuisines.&#xD;&#xA;&#xD;&#xA;Learn about food.  Go shopping.  Read labels.  Take a tour of the entire market and see what's there.  Go to a farmer's market.  Smell the food.  Find out what makes ingredients ripe or fresh.&#xD;&#xA;&#xD;&#xA;Read.  Get one good cookbook.  It doesn't have to be comprehensive, just pick your favorite cuisine or whatever looks nice.  You could even just read a website online.  The key is to pick, say, 5 recipes and follow them start to finish.  Get a feel for the flow of a dish, what ingredients are required, how to prepare them, how long it takes, how the dish is presented.&#xD;&#xA;&#xD;&#xA;Watch.  Cooking on TV is often unrealistic but it can still be educational.  Don't be dazzled by their recipes or knife-skills, just ask yourself, &quot;what are they doing and why?&quot;, &quot;could I make that?&quot;, &quot;what might I do to that dish differently?&quot;&#xD;&#xA;&#xD;&#xA;Fill in holes.  No one is completely ignorant about food.  Everyone has been eating it for years.  Start with the things you don't know and tackle them one by one.  Boiling water?  Google it.  Pasta?  Google it.  Same for steak, rice, salad, salsa, bread, cookies, stir-fry.  There are a million versions of all of these, but once you know how to make one, you know about 75% of the whole deal. The rest is just variation. Do each one as an experiment in learning about food.  It won't take long to cover the majority of basics.  Maybe half a year if you did one every night.&#xD;&#xA;&#xD;&#xA;Build up an arsenal.  Cooking is practical.  Find one dish you can make for each meal.  Omelets for breakfast, check.  Pasta with red sauce for lunch, check.  Hamburgers for dinner. Cookies for dessert...  Branch out from there to a few more staples (oatmeal, pancakes, french toast; potato salad, grilled cheese, cobb salad; steak, chicken, salmon; brownies, custard, cupcakes).  &#xD;&#xA;&#xD;&#xA;Learn about leftovers.  Many great and common dishes are actually just last night's scraps turned into today's lunch.  Soups, casseroles, stir-fry, sandwiches, and salads are all ideal receptacles for, basically, whatever is lying around. Knowing how to incorporate random ingredients into a delicious dish is half the fun and often all that is required.&#xD;&#xA;&#xD;&#xA;Learn about cuisines.  Different cultures have evolved their food practices differently, and yet they share basic components.  They all employ starches and breads, vegetables, spices, dairy, proteins...  Once you realize that the immense variety of food practices share common characteristics, it will seem much less overwhelming.  Specifically, finding out which spices are traditionally grouped in a particular culture will give you a centuries-old guide for foolproof flavor combining.  You can still innovate, but the historical flavor clusters and food combinations are time-tested.&#xD;&#xA;&#xD;&#xA;Learn how to taste.  Good cooks are good at identifying flavor.  They can spot sweetness, acid, grease, bitterness, and salt amongst a slough of ingredients.  They can pick out individual spices from a complex mix.  Once you have this power, your cooking will dramatically change, because you'll be able to steer food where you want it to go.  This is essential, because it frees you from recipes and gives you access to the infinite possibilities of the kitchen.&#xD;&#xA;&#xD;&#xA;Learn something about science.  Ingredients are just biology.  Flavor is chemistry.  Cooking is physics.  Rather than agonizing about cooking times, try to identify the common traits of &quot;done&quot; food.  What do they look like when they are first heated, then when they are over-heated.  Are they drier, tougher, less colorful?  When a cake is ready, it will tell you with its scent, color, texture, and (if you can sneak a bite) taste. Being a food-scientist doesn't mean reading textbooks, but using your own observations and a little general knowledge to make great food consistently.&#xD;&#xA;&#xD;&#xA;Learn about nutrition.  Food is fuel.  It is health.  It is medicine.  Find out what our bodies seek from food, how taste is connected to nutrition, how cuisines supply needed ingredients, and how different preparations enhance (or damage) nutrition.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't be intimidated.  Cooking is playing with food.  It should be fun, even if it doesn't come out right.  Good cooks are constantly learning and adjusting.  Great cooks know how to cover-up almost all of their mistakes, and you can learn many of their tips.  If something doesn't work, toss it and start over.  Or do everything in your power to fix it; you'll see what works and what doesn't.&#xD;&#xA;&#xD;&#xA;Realize that very few people actually know anything about cooking.  It's about 90% hearsay, imitation, experimentation, custom, habit, and personal preference.  But *that's enough*.  There's almost always a &quot;right&quot; answer somewhere, but your cooking repertoire will probably evolve just fine despite it.&#xD;&#xA;&#xD;&#xA;A cook is equal parts nurturer, mad-scientist, technician, artist, and however briefly, god.  Take steel, earth, heat, and water.  Make something delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8544" PostHistoryTypeId="2" PostId="4520" RevisionGUID="cc090cea-e686-47eb-8f1a-b5bbc570fc8f" CreationDate="2010-08-07T11:52:50.600" UserId="1753" Text="Three tips:&#xD;&#xA;&#xD;&#xA;1. Ignore most TV chef cookbooks. They're more &quot;lifestyle&quot; books than cookery books. Find books by good writers, or the likes of Good Housekeeping. I have a GH book which actually talks about techniques, Make use of wikipedia for things like names, techniques etc. &#xD;&#xA;&#xD;&#xA;2. Learn about combining flavours (a bit of reading and a bit of practise). You can take something as simple as scrambled eggs and add dijon mustard or smoked salmon to it.&#xD;&#xA;&#xD;&#xA;3. Practise, practise, practise. You can get all the theory you like, but learning about how say, a sauce is cooked, when to apply heat and so forth takes some trial and error." />
  <row Id="8545" PostHistoryTypeId="2" PostId="4521" RevisionGUID="15fb863b-6f01-414f-82fc-51389e6e0d71" CreationDate="2010-08-07T11:55:28.927" UserId="1753" Text="Not heard of it before, but maybe using a cook's blowtorch gently on the skin? Just an idea..." />
  <row Id="8546" PostHistoryTypeId="2" PostId="4522" RevisionGUID="5bbf250e-10ed-46c1-94ec-b378e3f6df34" CreationDate="2010-08-07T12:00:04.253" UserId="87" Text="here's what I do, and I make mine different than most people here:&#xD;&#xA;&#xD;&#xA; - Boil skin on&#xD;&#xA; - when slightly over done&#xD;&#xA;  - run under cold water and deskin&#xD;&#xA; - pan fry the existing pealed potatoes&#xD;&#xA; - season with salt pepper, and whatever else you like ( i like cayenne and usually infused the oil with garlic then take it out)&#xD;&#xA; - when the potatoes are hot mash slightly and add a bit of cream&#xD;&#xA; - stir like crazy (off heat)&#xD;&#xA; - add a bit of olive oil&#xD;&#xA; - put back on heat&#xD;&#xA; - repeat process until you got it silky enough for your liking&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="8547" PostHistoryTypeId="4" PostId="4323" RevisionGUID="d7b5731b-23b8-4420-aaa7-38cc09486f09" CreationDate="2010-08-07T12:18:09.367" UserId="177" Comment="edited title" Text="How do you prepare Slipper Lobster Tails that are frozen?" />
  <row Id="8548" PostHistoryTypeId="2" PostId="4523" RevisionGUID="21fa3168-1984-4998-a958-e987303c2ef4" CreationDate="2010-08-07T12:29:29.503" UserId="177" Text="Maybe they're nervous ;&gt;) - Hobodave is right on the money, it's all about the temperature and absolutely not poking holes in the poor things.  *Hamburgers should only be flipped once*, if you are cooking a thick burger, but a lid on top for a few minutes to make sure the middle cooks and then when you see the bottom edges turn the color you want, flip it. Generally speaking when you gently poke the middle and it is getting more and more firm, that's how well its getting cooked, that technique will do away with the Thermo'.&#xD;&#xA;&#xD;&#xA;Lastly, if you're pre-oiling the pan with Olive Oil, that can cause it to smoke as well, but, again usually if the temperature is turned up too high." />
  <row Id="8549" PostHistoryTypeId="5" PostId="4508" RevisionGUID="3786d6e5-449d-4873-99df-80a19e996654" CreationDate="2010-08-07T12:41:28.620" UserId="403" Comment="deleted 4 characters in body" Text="I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain.&#xD;&#xA;&#xD;&#xA;What is the ingredient that makes the Spanish paella so particular?&#xD;&#xA;I remember they used a particular sauce for the meat (I have eaten both the Valencian paella and the seafood paella); if that is what makes the difference, what are the ingredients for that sauce?" />
  <row Id="8550" PostHistoryTypeId="2" PostId="4524" RevisionGUID="c05cd96c-baf0-4435-a8b6-6c22d6ed1ced" CreationDate="2010-08-07T12:44:19.440" UserId="601" Text="When I studied abroad in Spain, I lived for 3 months with an elderly Spanish woman, who originally lived in Cuba (so I had some amazing food).  Along with teaching me how to make tortilla (Spanish tortilla), she said that saffron was the special ingredient that made the paella special.  I should add that to get the best flavor, you need to get real saffron, not the artificial kind.  The only problem is real saffron is pretty expensive." />
  <row Id="8551" PostHistoryTypeId="2" PostId="4525" RevisionGUID="d36d8abc-5469-42ce-a90c-63ce588d276f" CreationDate="2010-08-07T12:54:26.193" UserId="183" Text="It is probably a combination of dry and even heat.  Even with the same cut of meat (restaurants, for example, have access to better cuts than most supermarkets) and using a roasting rack to avoid roasting the cut in its juices, there is still a difference: meat on a rotating skewer will be exposed to uniform heat.  If you set the temperature of a home oven to 350&amp;deg;F, the top of the roast will be exposed to that temperature, but the bottom, in line of sight to the heat source, will be much hotter.&#xD;&#xA;&#xD;&#xA;![temperatures on a roast] (http://www.flavoralchemy.com/storage/zx/roast.png)&#xD;&#xA;&#xD;&#xA;[Commercial rotisserie ovens][2] also cook the meat by convection and use the heating elements to create the outside crust.  As the meat roasts, it becomes darker and absorbs more of the radiant heat from the roasting coils.  So the outside ends up getting overcooked unless the roasting coils are carefully controlled, which is kind of hard to do.  In a convection oven the temperature is constant around the roast.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[2]: http://www.google.com/patents/about?id=gwAxAAAAEBAJ" />
  <row Id="8560" PostHistoryTypeId="6" PostId="4495" RevisionGUID="84aeb219-fed3-46bc-a488-cf715de03397" CreationDate="2010-08-07T14:02:01.643" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;potatoes&gt;" />
  <row Id="8561" PostHistoryTypeId="5" PostId="4525" RevisionGUID="f00e116f-9435-47ea-b905-abf1f4aa5a9c" CreationDate="2010-08-07T14:02:34.153" UserId="183" Comment="deleted 32 characters in body" Text="Dry and even heat.  Even with the same cut of meat (restaurants, for example, have access to better cuts than most supermarkets) and using a roasting rack to avoid roasting the cut in its juices, there is still a difference: meat on a rotating skewer will be exposed to uniform heat.  If you set the temperature of a home oven to 350&amp;deg;F, the top of the roast will be exposed to that temperature, but the bottom, in line of sight to the heat source, will be much hotter.&#xD;&#xA;&#xD;&#xA;![temperatures on a roast] (http://www.flavoralchemy.com/storage/zx/roast.png)&#xD;&#xA;&#xD;&#xA;[Commercial rotisserie ovens][2] also cook the meat by convection and use the heating elements to create the outside crust.  As the meat roasts, it becomes darker and absorbs more of the radiant heat from the roasting coils.  So the outside ends up getting overcooked unless the roasting coils are carefully controlled, which is kind of hard to do.  In a convection oven the temperature is constant around the roast.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[2]: http://www.google.com/patents/about?id=gwAxAAAAEBAJ" />
  <row Id="8562" PostHistoryTypeId="6" PostId="707" RevisionGUID="60ec319c-07b7-4a1c-8964-5c267ea65d07" CreationDate="2010-08-07T14:12:43.760" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;cast-iron&gt;" />
  <row Id="8563" PostHistoryTypeId="6" PostId="2678" RevisionGUID="c8a51f05-6827-4f0a-aabe-e327388b99b4" CreationDate="2010-08-07T14:15:48.823" UserId="67" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="8564" PostHistoryTypeId="2" PostId="4526" RevisionGUID="9c34b662-af1d-48f0-b465-735aad44ce45" CreationDate="2010-08-07T14:21:01.013" UserId="1779" Text="I was in the fish section at the local supermarket this morning.  There was a pile of fish that looked really delicious.  So I asked the attendant what it was.  He told me it's skate wings.  Having never had it before I asked him for a piece.  It was really cheap.  Cheaper even than the hake.  When I asked him why he said it's that people don't know how to cook it, so they don't like it, so it does not sell well.&#xD;&#xA;&#xD;&#xA;Being the first time I cook this fish, I really don't want to mess it up.  What's the best way to cook it?&#xD;&#xA;&#xD;&#xA;p.s.  Will someone with more than 150 rep please add the tag skate-wings?" />
  <row Id="8565" PostHistoryTypeId="1" PostId="4526" RevisionGUID="9c34b662-af1d-48f0-b465-735aad44ce45" CreationDate="2010-08-07T14:21:01.013" UserId="1779" Text="How should I cook skate wings." />
  <row Id="8566" PostHistoryTypeId="3" PostId="4526" RevisionGUID="9c34b662-af1d-48f0-b465-735aad44ce45" CreationDate="2010-08-07T14:21:01.013" UserId="1779" Text="&lt;fish&gt;" />
  <row Id="8567" PostHistoryTypeId="6" PostId="1611" RevisionGUID="9cd7a01a-fe7f-4248-8782-e823e81f6a8e" CreationDate="2010-08-07T14:24:40.477" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="8568" PostHistoryTypeId="6" PostId="3057" RevisionGUID="0e798cb4-36ba-42bb-9636-bd3eb7029829" CreationDate="2010-08-07T14:30:20.823" UserId="99" Comment="edited tags" Text="&lt;freezing&gt;&lt;beverages&gt;" />
  <row Id="8569" PostHistoryTypeId="6" PostId="1469" RevisionGUID="4fefaaf8-0bc4-4faa-83b7-eda4dc8c73d7" CreationDate="2010-08-07T14:30:43.007" UserId="99" Comment="edited tags" Text="&lt;recipe&gt;&lt;beverages&gt;" />
  <row Id="8570" PostHistoryTypeId="6" PostId="848" RevisionGUID="25a20dc8-f72e-4538-a844-dca9ab5ac872" CreationDate="2010-08-07T14:30:55.520" UserId="99" Comment="edited tags" Text="&lt;freezing&gt;&lt;beer&gt;&lt;beverages&gt;" />
  <row Id="8571" PostHistoryTypeId="6" PostId="3922" RevisionGUID="62db03e3-bbf2-4d7a-acb3-7d309e0ac31f" CreationDate="2010-08-07T14:32:43.817" UserId="99" Comment="edited tags" Text="&lt;uht&gt;&lt;yogurt&gt;" />
  <row Id="8572" PostHistoryTypeId="6" PostId="4032" RevisionGUID="41ddc2f6-08a0-4ef9-8792-f5bd2e8e2233" CreationDate="2010-08-07T14:34:53.560" UserId="99" Comment="edited tags" Text="&lt;bread&gt;&lt;dough&gt;&lt;food-science&gt;&lt;fats&gt;&lt;measurements&gt;" />
  <row Id="8573" PostHistoryTypeId="6" PostId="3551" RevisionGUID="b238d479-d888-4e56-97c6-0807eff566c6" CreationDate="2010-08-07T14:35:42.983" UserId="99" Comment="edited tags" Text="&lt;vegetables&gt;&lt;oil&gt;&lt;sauteing&gt;&lt;corrections&gt;&lt;measurements&gt;" />
  <row Id="8574" PostHistoryTypeId="6" PostId="2891" RevisionGUID="c364aef1-bfc6-4255-bcf3-78004e212ad1" CreationDate="2010-08-07T14:35:54.963" UserId="99" Comment="edited tags" Text="&lt;history&gt;&lt;cultural-difference&gt;&lt;measurements&gt;" />
  <row Id="8575" PostHistoryTypeId="6" PostId="2321" RevisionGUID="8e70b002-66a5-4c24-947c-e03fd88b6a6b" CreationDate="2010-08-07T14:36:08.333" UserId="99" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;measurements&gt;" />
  <row Id="8588" PostHistoryTypeId="2" PostId="4527" RevisionGUID="66ff274d-9c58-494b-9ff1-345cb8cbc4c7" CreationDate="2010-08-07T14:38:20.090" UserId="1688" Text="Is it true that adding sugar to babies -under one year- food are not safe , if so what can i use instead of sugar to make healthy and tasty food for my child." />
  <row Id="8589" PostHistoryTypeId="1" PostId="4527" RevisionGUID="66ff274d-9c58-494b-9ff1-345cb8cbc4c7" CreationDate="2010-08-07T14:38:20.090" UserId="1688" Text="Sugar at babies food" />
  <row Id="8590" PostHistoryTypeId="3" PostId="4527" RevisionGUID="66ff274d-9c58-494b-9ff1-345cb8cbc4c7" CreationDate="2010-08-07T14:38:20.090" UserId="1688" Text="&lt;food-safety&gt;&lt;health&gt;&lt;sugar&gt;" />
  <row Id="8591" PostHistoryTypeId="6" PostId="2693" RevisionGUID="971ac05d-abdd-4eaa-9b83-d82be4840b7d" CreationDate="2010-08-07T14:40:12.817" UserId="99" Comment="edited tags" Text="&lt;cornstarch&gt;" />
  <row Id="8592" PostHistoryTypeId="6" PostId="3415" RevisionGUID="fc6836e2-21fd-4384-b017-4c1fcebc204b" CreationDate="2010-08-07T14:41:05.577" UserId="99" Comment="edited tags" Text="&lt;substitutions&gt;&lt;salad&gt;&lt;serving-suggestion&gt;&lt;chorizo&gt;" />
  <row Id="8593" PostHistoryTypeId="6" PostId="3573" RevisionGUID="5f2f1f14-11eb-4b0a-90bd-43a510617bd3" CreationDate="2010-08-07T14:41:22.813" UserId="99" Comment="edited tags" Text="&lt;substitutions&gt;&lt;chocolate&gt;" />
  <row Id="8594" PostHistoryTypeId="6" PostId="301" RevisionGUID="bf700f76-8f71-43a2-a5b8-af87bc3b84f3" CreationDate="2010-08-07T14:41:44.997" UserId="99" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegan&gt;&lt;cheese-alternative&gt;" />
  <row Id="8595" PostHistoryTypeId="6" PostId="2293" RevisionGUID="6575e23e-6363-4716-a185-977294f4247d" CreationDate="2010-08-07T14:44:34.307" UserId="67" Comment="edited tags" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;cleaning&gt;" />
  <row Id="8596" PostHistoryTypeId="6" PostId="3057" RevisionGUID="fa88bb7e-f389-4d56-b802-d38935522fd1" CreationDate="2010-08-07T14:46:37.830" UserId="67" Comment="edited tags" Text="&lt;freezing&gt;" />
  <row Id="8597" PostHistoryTypeId="6" PostId="3935" RevisionGUID="65f6a9e3-2750-475d-bad6-fded428e33f6" CreationDate="2010-08-07T14:47:28.590" UserId="67" Comment="edited tags" Text="&lt;storage-method&gt;&lt;brown-sugar&gt;" />
  <row Id="8598" PostHistoryTypeId="2" PostId="4528" RevisionGUID="ea75c7a5-90c4-4fe6-89d7-957c75ce72d8" CreationDate="2010-08-07T14:47:30.103" UserId="403" Text="I know that one shouldn't give honey to infants because their immune systems can't fight off the &lt;i&gt;C. botulinum&lt;/i&gt; spores found in it, but I've never heard that table sugar was a problem for them. " />
  <row Id="8599" PostHistoryTypeId="2" PostId="4529" RevisionGUID="715d6553-3560-4c0d-8df7-a4f33d4804dd" CreationDate="2010-08-07T14:53:46.630" UserId="344" Text="For a refrigerator, if it's cooler then items like milk and meat last a bit longer. However, if I set it close to freezing, then some items start showing frost on them. What temperature should I set my refrigerator to for best overall results?&#xD;&#xA;&#xD;&#xA;Since the person answering is likely to know, I'm also asking what temperature I should set my freezer to. :)" />
  <row Id="8600" PostHistoryTypeId="1" PostId="4529" RevisionGUID="715d6553-3560-4c0d-8df7-a4f33d4804dd" CreationDate="2010-08-07T14:53:46.630" UserId="344" Text="What temperatures should I keep my refrigerator and freezer at?" />
  <row Id="8601" PostHistoryTypeId="3" PostId="4529" RevisionGUID="715d6553-3560-4c0d-8df7-a4f33d4804dd" CreationDate="2010-08-07T14:53:46.630" UserId="344" Text="&lt;temperature&gt;&lt;refrigerator&gt;" />
  <row Id="8602" PostHistoryTypeId="5" PostId="4528" RevisionGUID="48fdf597-f192-4270-84e6-1a34a9e40417" CreationDate="2010-08-07T14:55:20.930" UserId="403" Comment="added 364 characters in body; deleted 3 characters in body" Text="I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the &lt;i&gt;C. botulinum&lt;/i&gt; spores found in it, but I've never heard that table sugar was a problem for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The natural sweetness of fruit and vegetables should be enough flavor for infants, particularly because they don't have a taste for table sugar that would interfere in their enjoyment of the food." />
  <row Id="8603" PostHistoryTypeId="5" PostId="4527" RevisionGUID="ae5cb64a-bdb2-4b55-b69b-dd5146e33746" CreationDate="2010-08-07T14:59:04.793" UserId="1688" Comment="added 2 characters in body; edited title" Text="Is it true that adding sugar to babies **under one year** food are not safe , if so what can I use instead of sugar to make healthy and tasty food for my child." />
  <row Id="8604" PostHistoryTypeId="4" PostId="4527" RevisionGUID="ae5cb64a-bdb2-4b55-b69b-dd5146e33746" CreationDate="2010-08-07T14:59:04.793" UserId="1688" Comment="added 2 characters in body; edited title" Text="Sugar  for babies food" />
  <row Id="8605" PostHistoryTypeId="5" PostId="4528" RevisionGUID="08c2acb3-26ea-475b-aee1-c110d1bc21de" CreationDate="2010-08-07T15:00:41.060" UserId="403" Comment="deleted 3 characters in body" Text="I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the &lt;i&gt;C. botulinum&lt;/i&gt; spores found in it, but I've never heard that table sugar was unsafe for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The natural sweetness of fruit and vegetables should be enough flavor for infants, particularly because they don't have a taste for table sugar that would interfere in their enjoyment of the food." />
  <row Id="8606" PostHistoryTypeId="2" PostId="4530" RevisionGUID="52a36d0b-776f-4cc8-961e-479ff5e21e19" CreationDate="2010-08-07T15:04:35.920" UserId="21" Text="When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I serve the fried ingredients over white sticky rice. The results are good, but how do I make it fantastic? Any additional sauce I can add to make things more savory? Should I add the rice in the wok?" />
  <row Id="8607" PostHistoryTypeId="1" PostId="4530" RevisionGUID="52a36d0b-776f-4cc8-961e-479ff5e21e19" CreationDate="2010-08-07T15:04:35.920" UserId="21" Text="How can I improve an asian sauté / stir fry?" />
  <row Id="8608" PostHistoryTypeId="3" PostId="4530" RevisionGUID="52a36d0b-776f-4cc8-961e-479ff5e21e19" CreationDate="2010-08-07T15:04:35.920" UserId="21" Text="&lt;recipe&gt;&lt;asian-cuisine&gt;&lt;sauteing&gt;&lt;stir-fry&gt;" />
  <row Id="8609" PostHistoryTypeId="5" PostId="4528" RevisionGUID="4948c47f-26bf-4793-9eba-b17e44cfb47a" CreationDate="2010-08-07T15:20:32.533" UserId="403" Comment="added 8 characters in body" Text="I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the &lt;i&gt;C. botulinum&lt;/i&gt; spores found in it, but I've never heard that table sugar was unsafe for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The natural sweetness of fruits and vegetables should be enough flavor for infants, particularly because they haven't yet developed a taste for table sugar that might interfere in their enjoyment of food." />
  <row Id="8610" PostHistoryTypeId="5" PostId="4527" RevisionGUID="51bbf966-ac50-4832-8986-b000a867b48f" CreationDate="2010-08-07T15:25:06.183" UserId="1688" Comment="Typos" Text="Is it true that adding sugar to babies **under one year** food are not safe? If so what can I use instead of sugar to make healthy and tasty food for my child." />
  <row Id="8611" PostHistoryTypeId="2" PostId="4531" RevisionGUID="baed5db2-7872-4f85-a614-a84479a7b3a9" CreationDate="2010-08-07T15:35:44.397" UserDisplayName="daniel" Text="Your refrigerator must, in order to keep food out of the Danger Zone, be set to between 0 and 4 degrees Celsius (32-40 F). Your freezer must be below zero (Celsius/32F) of course--I keep mine as cold as it will go. Keep your freezer efficient by half-filling it with bottles of water.&#xD;&#xA;&#xD;&#xA;(I'm not sure if this question will stand, as it is broadly off-topic. But there is a specific and expert answer, so...)" />
  <row Id="8612" PostHistoryTypeId="5" PostId="4525" RevisionGUID="617948ea-37e5-470b-8f35-df1d5f9dd104" CreationDate="2010-08-07T15:36:43.930" UserId="183" Comment="avoiding a cacophony" Text="Dry and even heat.  There is still a difference, even with the same cut of meat and using a roasting rack to avoid roasting the cut in its juices: meat on a rotating skewer will be exposed to uniform heat.  If you set the temperature of a home oven to 350&amp;deg;F, the top of the roast will be exposed to that temperature, but the bottom, in line of sight to the heat source, will be much hotter.&#xD;&#xA;&#xD;&#xA;![temperatures on a roast] (http://www.flavoralchemy.com/storage/zx/roast.png)&#xD;&#xA;&#xD;&#xA;[Commercial rotisserie ovens][2] also cook the meat by convection and use the heating elements to create the outside crust.  As the meat roasts, it becomes darker and absorbs more of the radiant heat from the roasting coils.  So the outside ends up getting overcooked unless the roasting coils are carefully controlled, which is kind of hard to do.  In a convection oven the temperature is constant around the roast.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[2]: http://www.google.com/patents/about?id=gwAxAAAAEBAJ" />
  <row Id="8613" PostHistoryTypeId="2" PostId="4532" RevisionGUID="060a4789-e363-43a9-9827-fe5c76a4bf0e" CreationDate="2010-08-07T15:37:11.697" UserId="1688" Text="How to make colorful marshmallow without using synthetic coloring agents?" />
  <row Id="8614" PostHistoryTypeId="1" PostId="4532" RevisionGUID="060a4789-e363-43a9-9827-fe5c76a4bf0e" CreationDate="2010-08-07T15:37:11.697" UserId="1688" Text="Colorful Marshmallow " />
  <row Id="8615" PostHistoryTypeId="3" PostId="4532" RevisionGUID="060a4789-e363-43a9-9827-fe5c76a4bf0e" CreationDate="2010-08-07T15:37:11.697" UserId="1688" Text="&lt;recipe&gt;&lt;color&gt;" />
  <row Id="8617" PostHistoryTypeId="5" PostId="4528" RevisionGUID="8a624ef3-f535-4061-8f13-bd53e5941594" CreationDate="2010-08-07T15:44:22.723" UserId="403" Comment="added 2 characters in body" Text="I know that one shouldn't give honey to infants because their immune systems aren't developed enough to deal with the &lt;i&gt;C. botulinum&lt;/i&gt; spores found in it, but I've never heard that table sugar was unsafe for them. That said, some pediatricians believe that adding sugar to baby food encourages an unhealthy taste for sugar in children and should be avoided. The natural sweetness of fruits and vegetables should be enough flavor for infants, particularly because they haven't yet developed a taste for table sugar that might interfere with their enjoyment of food." />
  <row Id="8618" PostHistoryTypeId="2" PostId="4533" RevisionGUID="f0b55b63-02c6-41d6-b16d-5621795e8411" CreationDate="2010-08-07T15:50:31.657" UserId="835" Text="Small amounts of natural fruit or vegetable juices should provide some colour without altering the flavour too much.&#xD;&#xA;&#xD;&#xA;If you have access to a juicer, carrot, beet, strawberry and blueberry all come to mind as colouring agents." />
  <row Id="8619" PostHistoryTypeId="2" PostId="4534" RevisionGUID="4f4901d5-8bc5-498b-9c20-5e9a0b36ddc9" CreationDate="2010-08-07T15:52:45.463" UserDisplayName="daniel" Text="To make it fantastic, here are a few tips:&#xD;&#xA;&#xD;&#xA;- wok needs to be screaming hot&#xD;&#xA;- sautee garlic and ginger first, followed by harder vegetables, followed by softer veg, followed by your protein&#xD;&#xA;- I only ever use salt OR soy, not both&#xD;&#xA;- Oregano is not a particularly Asian ingredient; try Thai basil instead&#xD;&#xA;- use sesame oil, not veg&#xD;&#xA;- Look for cookbooks by Martin Yan&#xD;&#xA;&#xD;&#xA;There is also a depressing Western tendency to lump anything from the East under the term Asian, when the variety of different cuisines and flavours is staggering, and vastly different from each other.  While some ingredients are similar--as many ingredients in the West are similar--one needs only look at a few things to see that 'Asian' as a descriptor for food is merely the product of Eurocentric thought. Thai cuisine is based around the sweet/salty/sour/spicy axes; Japanese cuisine is ethereally delicate; the Koreans rely on a lot of fermented products. This is without even addressing the concept of 'Chinese' cuisine (much like Italian, it's microregional cuisines) or venturing into the south Pacific.&#xD;&#xA;&#xD;&#xA;Just saying." />
  <row Id="8620" PostHistoryTypeId="2" PostId="4535" RevisionGUID="1525d211-433e-4e3d-9537-fca39831d6d4" CreationDate="2010-08-07T15:54:38.050" UserId="41" Text="A few tips:&#xD;&#xA;&#xD;&#xA;  * Marinate the meat first (after chopping, before stir-frying);&#xD;&#xA;&#xD;&#xA;  * Mix the sauce first - don't just dump the ingredients separately into the wok;&#xD;&#xA;&#xD;&#xA;  * Add corn starch or tapioca flour to the sauce to thicken it.  I wouldn't even call it a sauce without any thickening agent.  About 1 tbsp per cup of sauce should be alright.  *(Note: The sauce should be about 50-60% water, don't use a whole cup of soy sauce!)*&#xD;&#xA;&#xD;&#xA;  * Add some other savoury or flavour-enhancing ingredients to the sauce - i.e. toasted sesame oil, rice vinegar, brown sugar/honey.  And ditch the oregano.&#xD;&#xA;&#xD;&#xA;  * Briefly steam the vegetables in the wok - add just a little bit of the sauce, then cover it for a few minutes.  This will make them much more tender after frying.  (Note that this only applies to hard vegetables like carrots, celery, broccoli, etc. - add the soft vegetables afterward)&#xD;&#xA;&#xD;&#xA;  * Add minced garlic with the ginger.  The two go together like white on rice." />
  <row Id="8621" PostHistoryTypeId="6" PostId="4530" RevisionGUID="a48394b5-3643-4b9c-85a4-6eea1f8bf5e2" CreationDate="2010-08-07T15:55:39.033" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;sauteing&gt;&lt;stir-fry&gt;" />
  <row Id="8622" PostHistoryTypeId="2" PostId="4536" RevisionGUID="11c67e9d-a1cc-425b-8308-be1041f9a5d2" CreationDate="2010-08-07T15:56:41.340" UserId="1688" Text="Did you tray to add apple Vinegar with some little sugar it will give you sour taste , and you can also use coconut milk in your recipe it will give you the fantastic taste that you wont." />
  <row Id="8623" PostHistoryTypeId="6" PostId="4526" RevisionGUID="d94b84c4-ef8d-45a4-9b8b-5d790238f39f" CreationDate="2010-08-07T15:57:37.270" UserDisplayName="daniel" Comment="+tag" Text="&lt;fish&gt;" />
  <row Id="8624" PostHistoryTypeId="2" PostId="4537" RevisionGUID="2dcaf868-bbb8-4f7c-b516-0be480fa32ec" CreationDate="2010-08-07T15:59:24.070" UserDisplayName="daniel" Text="skate benefits from very, very fast cooking and perhaps a very light breading--flour or cornmeal only, not breadcrumbs. classic accompaniments are lemon, brown butter, and capers.&#xD;&#xA;&#xD;&#xA;beyond that, I'd google for recipes. Delia Smith had a particularly lovely one in her Summer Collection book, released in the late 80's." />
  <row Id="8625" PostHistoryTypeId="5" PostId="4498" RevisionGUID="21546da6-7d9c-4086-971b-ce9145507d62" CreationDate="2010-08-07T16:16:54.020" UserId="104" Comment="clarified my process a bit and included a skipped step" Text="Here's how I make mine, which I like and got my wife eating mashed potatoes for the first time since childhood.&#xD;&#xA;&#xD;&#xA;I steam the potatoes rather than boil them, which results in something that tastes more like potatoes than the boiling version and avoids the waterlogged problem that mis-timing the boiling can bring.&#xD;&#xA;&#xD;&#xA;Peeled and cut into chunks, I steam until tender.&#xD;&#xA;&#xD;&#xA;I either just use a masher and enjoy the few leftover chunks or I use a ricer to mash them into the large bowl.&#xD;&#xA;&#xD;&#xA;Then I add just a bit of butter, a few dollops of fat-free sour cream and then start adding milk. I keep adding milk and mixing by hand until they're creamy, which, based on what I've seen in other recipes, etc. is quite a bit more milk than is typical.&#xD;&#xA;&#xD;&#xA;They even reheat fairly well.&#xD;&#xA;&#xD;&#xA;Of course, I could just be deluding myself and mine are among the worst, most gluey around." />
  <row Id="8626" PostHistoryTypeId="5" PostId="4536" RevisionGUID="57dbc4ac-9d87-4e9d-b5b2-694dd67fe4a3" CreationDate="2010-08-07T16:22:13.077" UserId="1688" Comment="deleted 1 characters in body; deleted 1 characters in body" Text="Did you try adding apple vinegar with some little sugar? it will give you sour taste, and you can also use coconut milk in your recipe which will give you the fantastic taste that want." />
  <row Id="8627" PostHistoryTypeId="2" PostId="4538" RevisionGUID="b34564d5-3b1c-4578-ade2-64475f3554b5" CreationDate="2010-08-07T16:32:27.870" UserId="104" Text="I tend to work with the fish that are readily available here in Minnesota and tend to BBQ/hot smoke* fish that other people don't.&#xD;&#xA;&#xD;&#xA;In particular, I end up hot smoking walleye, tilapia and catfish. Because they are less firm and more flaky than the typical suggestions for fish on a grill or smoker, I tend to cook them on greased foil to avoid sticking and usually pop a few holes in the foil so the fish doesn't end up getting poached in its own liquid.&#xD;&#xA;&#xD;&#xA;I think these fish turn out great when my [smoker][1] is right around 300F and I basically &quot;bake&quot; the seasoned fish in the smoky environment.&#xD;&#xA;&#xD;&#xA;I usually season with &quot;BBQ&quot; style seasonings and I'm happy with the results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.grilldome.com/&#xD;&#xA;*Hot smoking is when you both smoke AND cook the food at the same time. Cold smoking is the kind of smoking that bacon and other uncooked food (including lots of fish) goes through that *doesn't* cook the food, but does preserve it." />
  <row Id="8628" PostHistoryTypeId="16" PostId="4538" RevisionGUID="b34564d5-3b1c-4578-ade2-64475f3554b5" CreationDate="2010-08-07T16:32:27.870" UserId="-1" />
  <row Id="8629" PostHistoryTypeId="2" PostId="4539" RevisionGUID="923e9a24-484e-4cb0-be3c-7f3319b83afb" CreationDate="2010-08-07T16:39:22.247" Text="You can use Comet or similar as well as 3M plastic scrubbing pads (aka meany greenies)." />
  <row Id="8630" PostHistoryTypeId="2" PostId="4540" RevisionGUID="fb15965e-2f28-43ee-b7fd-c944ea819b54" CreationDate="2010-08-07T18:44:28.817" UserId="219" Text="Our kids' nutritionist told us the issue is that table sugar is empty calories - no vitamins, no minerals, etc. You could use naturally sweet veggies and mix them - adding sweet corn to zucchini and okra, or pureed sugar beets." />
  <row Id="8631" PostHistoryTypeId="2" PostId="4541" RevisionGUID="0b033cf0-253c-4057-801f-0735c4c1345a" CreationDate="2010-08-07T18:49:35.173" UserId="1688" Text="You can use an old tooth-brush it will give better results" />
  <row Id="8632" PostHistoryTypeId="2" PostId="4542" RevisionGUID="34acbcb7-2ead-49bb-aed3-6fc9cfe8772e" CreationDate="2010-08-07T19:12:56.373" UserId="1756" Text="I've always been told to keep freezer at 0 F, with fridge no higher than 40 F.  Alton Brown recommended buying a pair of those hanging temperature gauges (one for each compartment).  " />
  <row Id="8633" PostHistoryTypeId="5" PostId="4500" RevisionGUID="356c89f3-b145-4966-9cb2-caa2550aec3a" CreationDate="2010-08-07T19:37:17.230" UserId="60" Comment="added 1394 characters in body; added 1 characters in body" Text="There are a couple of things that jump out at me:&#xD;&#xA;&#xD;&#xA;* 170 F (77 C) - This is overkill for ground beef. The USDA guidelines recommend 160 F (71 C).&#xD;&#xA;&#xD;&#xA;* Venting holes - This is unnecessary. There is no need to &quot;vent&quot; a hamburger. What you're doing is creating holes for the juices to flow out of and get vaporized on the pan. This is likely a significant source of the smoking you describe. Keep those juices in!&#xD;&#xA;&#xD;&#xA;I'm not familiar with electric stoves, so I'm not sure if 6/8 is too hot or not, but it might be. I cook my burgers on a gas stove at medium-high flame and generally do 5 mins per side for a _medium_ burger (I grind my own beef). My burgers are about an 3/4&quot; - 1&quot; thick too. So you might have your stove too hot, try turning it down a smidge.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;I want to clarify regarding the &quot;blood&quot; you are worried about. It's a common misconception that the red liquid packaged with beef is blood. It's not. Beef is drained of virtually all blood when it is slaughtered. Beef is 75% water, so the liquid you see is mostly water and the pink hue comes from the iron &amp; oxygen binding protein [myoglobin] which exists in muscle tissue. When cooking, the juices you are releasing are taking a lot of the flavor with them. This liquid is a combination of liquified fat, water, and proteins. You can verify this at the [USDA] site for beef.&#xD;&#xA;&#xD;&#xA;Another common misconception is that a completely grey-brown interior indicates well done. According to the USDA, 25% of burgers turn brown before being fully cooked; this can happen as low as 135 F (57 C). The inverse is true as well, some beef can be cooked to the USDA recommended safe temperature 160 F (71 C) and still retain some light pinkness in the center. &#xD;&#xA;&#xD;&#xA;If your concern is merely safety, cooking the beef to an interior temperature of 160 F is sufficient, regardless of it's hue. If you you're cooking it beyond that just because you don't like the sight of pink meat, well you're overcooking your burgers and doing yourself a bit of injustice. :)&#xD;&#xA;&#xD;&#xA;[myoglobin]: http://en.wikipedia.org/wiki/Myoglobin&#xD;&#xA;[USDA]: http://www.fsis.usda.gov/factsheets/beef_from_farm_to_table/index.asp" />
  <row Id="8634" PostHistoryTypeId="2" PostId="4543" RevisionGUID="e06b4a0a-d626-4165-97d9-2586f12068de" CreationDate="2010-08-07T19:54:19.820" UserId="1786" Text="Normally a domestic freezer is best set to −18 °C (0 °F) or colder, as that's what the expiration dates for many food items are based on.  It's also a requirement for freezers in restaurants, supermarkets &amp; other places that sell food (at least here in Europe) to maintain a temperature of at most 18 °C.&#xD;&#xA;&#xD;&#xA;A general purpose domestic fridge should be at around 1-4 °C (so, just above the freezing point, and below 5 °C).  Normally it's not possible to set a fridge to 0 °C (at least not over here), but sometimes the temperature sensor doesn't work as intended, especially if there is a freezer compartment that is heavily frosted.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Refrigerator has some more info, and also lists some alternative temperatures for special purpose fridges &amp; freezers, e.g. for fresh fruit a normal fridge is too cold." />
  <row Id="8635" PostHistoryTypeId="2" PostId="4544" RevisionGUID="34267d8f-ebd3-4f9f-9c69-44b4487bbae8" CreationDate="2010-08-07T19:56:10.877" UserId="60" Text="roux is spot-on with his answer. I'll elaborate on it a bit here.&#xD;&#xA;&#xD;&#xA;As indicated by his bottled water in the freezer trick, a full freezer is a happy freezer. The same applies to the refrigerator too. While I wouldn't put random bottles of water throughout my refrigerator, it's important to know that the fuller your refrigerator is, the more it holds it's temperature when opening/closing, and the less energy you'll use. However, you don't want to _jam pack_ it so full that there isn't any airflow around your stuff, because this can hamper the cooling efficiency as well.&#xD;&#xA;&#xD;&#xA;The ideal refrigerator temperature is 35 F (1.6 C). You're not hugging the danger zone like you would be at 40 F (4.4 C), and you're distancing yourself sufficiently from 32 F (0 C) that you don't freeze half the stuff in your refrigerator. That said, the temperature within your fridge can vary rather significantly with normal usage.&#xD;&#xA;&#xD;&#xA;The coldest parts of your refrigerator are the back, and the bottom. The back because the cooling element is there, and the bottom because warm air rises. If items you don't want frosty are getting frosty, then move them away from the back of the fridge. I would avoid putting items in the door of your fridge that are particularly sensitive to spoilage though. The items in the door of your fridge can easily get as high as 59 F (15 C), and often. Putting milk and eggs in your door will significantly decrease their shelf life. Butter is OK in the little covered section in the door, because the door actually helps keep it's temperature a little better. You also generally don't want rock solid frozen butter. &#xD;&#xA;&#xD;&#xA;So, put your meats on the bottom shelf in the back, your condiments (mayo, ketchup, mustard, etc.) in the door, and put everything else where it fits." />
  <row Id="8636" PostHistoryTypeId="5" PostId="4526" RevisionGUID="30f01360-ebb9-4bc6-a3f0-707373226ce4" CreationDate="2010-08-07T20:26:13.610" UserId="60" Comment="deleted 77 characters in body" Text="I was in the fish section at the local supermarket this morning.  There was a pile of fish that looked really delicious.  So I asked the attendant what it was.  He told me it's skate wings.  Having never had it before I asked him for a piece.  It was really cheap.  Cheaper even than the hake.  When I asked him why he said it's that people don't know how to cook it, so they don't like it, so it does not sell well.&#xD;&#xA;&#xD;&#xA;Being the first time I cook this fish, I really don't want to mess it up.  What's the best way to cook it?" />
  <row Id="8637" PostHistoryTypeId="5" PostId="4506" RevisionGUID="ff191226-eea0-4011-8f9f-68bde8b82c6b" CreationDate="2010-08-07T20:34:18.460" UserId="1443" Comment="deleted 1 characters in body" Text="Buffalo meat is one of the healthiest meats out there.  That's great, but its lower fat content means it's easier to overcook.  You don't want overcooked meat of any kind, but especially not lean meat like Buffalo.&#xD;&#xA;&#xD;&#xA;160 degrees is an 'internal temperature'; how hot the buffalo needs to get before it's considered cooked, or safe to eat. If you have a food thermometer, you can test it directly.  If not, use a temperature slightly hotter than medium on your stove.  Let the pan get hot for about 2-3 minutes first.  Add the meat for 2-3 minutes each side.  Try one and adjust accordingly: If the outside is getting black not brown, lower the heat slightly.  If the outside is not browning at all, turn up the heat slightly.  If the inside is still raw looking, cook a little longer.  If the inside is cooked 100% through and bordering on dry or chewy, cook a little shorter." />
  <row Id="8638" PostHistoryTypeId="2" PostId="4545" RevisionGUID="72096165-490e-4501-89be-e3d8776188c9" CreationDate="2010-08-07T20:45:44.210" UserId="1549" Text="If you keep potatoes in the fridge they should not be stored at temperatures below 7 °C (45 °F). If, that is, you intend to use them for roasting for frying. At lower temperatures the starch in the potato breaks down giving a burnt look and a bitter taste after roasting.&#xD;&#xA;&#xD;&#xA;My fridge, which stands about six foot, appears to have almost 4 °C of difference between the temperatures at the top and at the bottom. This means I could have potatoes at the top and items that spoil more easily lower down. At least I *could* do that if the piece of junk would maintain a consistent temperature." />
  <row Id="8639" PostHistoryTypeId="2" PostId="4546" RevisionGUID="607550f9-5360-4f2a-b03f-a4d859146d88" CreationDate="2010-08-07T21:30:07.350" UserId="183" Text="If you are making your own marshmallows, you can add home made or purchased natural food color.  There are two types of food colors, those made starting from non-food items (the synthetic or artificial colors) and those made starting from food items (natural colors).   You can make your own by [concentrating the juices][7] of bluberries, rasberries, or carrots, or by using tumeric.  Making your own is hard, as you will end up with _flavored_ coloring liquids.&#xD;&#xA;&#xD;&#xA;If you live close to a Whole Foods supermarket (or other well supplied supermarket) look in the spice section for the India Tree natural dyes. You pay a lot for three little bottles, but they last a long time and can save you a lot of work.  You may also [buy them online][7].&#xD;&#xA;&#xD;&#xA;There are several companies that make natural colors.  US based [Wild Flavors][6] explain on their web site how they produce the natural colors they sell.  Look for the [PDFs][8] in the color library.&#xD;&#xA;&#xD;&#xA;[1]: http://www.shopbakersnook.com/NaturalFoodcoloringbyChefmaster.html&#xD;&#xA;[2]: http://www.rikenvitamin.jp/int/color/index.html&#xD;&#xA;[3]: http://www.foodcolourworld.com/products/nfc.html&#xD;&#xA;[5]: http://www.naturalcolors.com/&#xD;&#xA;[6]: http://www.wildflavors.com/?page=colors&#xD;&#xA;[4]: http://www.naturalcandystore.com/product/natural-decorating-food-colors&#xD;&#xA;[7]: http://www.buzzle.com/articles/natural-food-coloring.html&#xD;&#xA;[8]: http://www.wildflavors.com/?fuseaction=home.download&amp;folder_file_id=38CE8CBE-CF1C-2465-177E12A3EFBB4719" />
  <row Id="8640" PostHistoryTypeId="6" PostId="4532" RevisionGUID="b0fb4521-3463-47ba-a66e-9b1ffb4c3209" CreationDate="2010-08-07T22:13:32.557" UserId="1443" Comment="edited tags" Text="&lt;recipe&gt;&lt;dessert&gt;&lt;color&gt;" />
  <row Id="8641" PostHistoryTypeId="2" PostId="4547" RevisionGUID="d9a65ada-27ba-43a7-9479-f717ba167045" CreationDate="2010-08-07T22:21:00.847" UserId="246" Text="I have found that adding gradually adding flour to the butter using a sifter reduces the likelihood of a gritty texture." />
  <row Id="8642" PostHistoryTypeId="2" PostId="4548" RevisionGUID="7779d811-871e-4fc5-af66-379651f1c0ba" CreationDate="2010-08-07T22:26:14.773" UserId="446" Text="I think the method can be improved the following ways but I don't have much call for crushed cookies myself, so if any of them don't work please let us know. Anyway, seems that what you need to cruch cookies/biscuits is some sort of crusher, something to prevent crumbs from flying all over your kitchen, and an easy way to transport the results around your work area.&#xD;&#xA;&#xD;&#xA;In the original the plastic bag serves the purpose of the crumb catcher.  You could use cheesecloth or a clean tea towel as a crumb catcher but those options don't seal and they pose a problem for the transportaion issue so I would say the plastic stays as the best of that part of the equation.&#xD;&#xA;&#xD;&#xA;As the crusher, I find a rolling pin to be a poor one.  Low curved surface area on your crusher just isn't what your looking for.  I would suggest reaching for the best thing for pounding in your kitchen - your cast iron pan.  It's heavy and nice and flat with a huge surface area, perfect for all you crushing needs.&#xD;&#xA;&#xD;&#xA;Of course, we may not need even that, if your cookies are safely in a bag.  You could just slam the bag into the counter top until you're left with the proper consistency. That seems labor intensive though, but maybe theraputic as well.&#xD;&#xA;&#xD;&#xA;Also, a food processor like everyone else said is a great option. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8643" PostHistoryTypeId="2" PostId="4549" RevisionGUID="1738903f-7291-4dcb-b63e-aab25436b046" CreationDate="2010-08-07T22:31:18.307" UserDisplayName="BT56" Text="The cloudiness comes from air in the water.  Unscrew the aerator from your faucet before filling your container." />
  <row Id="8644" PostHistoryTypeId="2" PostId="4550" RevisionGUID="7add6763-05bc-4677-92b9-e03fe157fc1f" CreationDate="2010-08-07T22:54:09.840" UserId="1771" Text="I see there's a checkmark, but just as a possible option - *if* you're talking about non-alcoholic drinks, what about making ice cubes of the *same liquid* - like some people do with lemonade ice cubes? They still might be visible, but you'd certainly have less dilution." />
  <row Id="8645" PostHistoryTypeId="2" PostId="4551" RevisionGUID="bdf1770d-674e-40c1-ba4e-9feab6e88ee6" CreationDate="2010-08-08T00:19:33.703" UserId="646" Text="You might be interested in trying other varieties of rice with your stir fry.  Jasmine and Basmati rice have interesting flavors of their own, which can add quite a bit to complementary dishes.  Brown rice is often chewier and more flavorful, though it takes longer to cook.&#xD;&#xA;&#xD;&#xA;They can be found in the bulk food section of many whole foods markets, or in the Asian area of certain supermarkets; more exotic varieties might be available in an international food shop." />
  <row Id="8646" PostHistoryTypeId="2" PostId="4552" RevisionGUID="75d1ac5b-4d7e-4c8f-becb-a3319717eb7d" CreationDate="2010-08-08T01:07:30.020" UserId="446" Text="I've been using the beer cooler hack instead of a sous vide machine and I was wondering if water is the only medium I can use to cook in it. I was thinking that I could fill it with oil for a high thermal mass that would use less energy since I'm using a plastic bag to prevent any contact with the food anyway.  Also, how important is that plastic bag? Could I use a broth to sous vide in with something pourous holding my meat and seasoning together?" />
  <row Id="8647" PostHistoryTypeId="1" PostId="4552" RevisionGUID="75d1ac5b-4d7e-4c8f-becb-a3319717eb7d" CreationDate="2010-08-08T01:07:30.020" UserId="446" Text="Do you have to use water to sous vide?" />
  <row Id="8648" PostHistoryTypeId="3" PostId="4552" RevisionGUID="75d1ac5b-4d7e-4c8f-becb-a3319717eb7d" CreationDate="2010-08-08T01:07:30.020" UserId="446" Text="&lt;technique&gt;&lt;sous-vide&gt;" />
  <row Id="8652" PostHistoryTypeId="2" PostId="4554" RevisionGUID="f0e6d51a-98ab-47b8-865f-a8f16dfbff4e" CreationDate="2010-08-08T01:16:32.653" UserId="60" Text="You could use oil, but I don't think it's worth it; realize that you're going to be using additional energy for obtaining, cleaning, and disposal of it.&#xD;&#xA;&#xD;&#xA;Regarding using a broth with a porous bag, well, that isn't sous vide. That's more akin to a slow-cooker. The whole point of sous vide is the airtight barrier between food and heat." />
  <row Id="8653" PostHistoryTypeId="2" PostId="4555" RevisionGUID="37c3f50a-d14c-4d32-be43-0c17958701f5" CreationDate="2010-08-08T01:20:29.543" UserId="1201" Text="I've posted this before in another discussion, but my personal favorite is avocado, corn (roasted husk-on on the BBQ), and cherry tomatoes, with a little bit of very finely diced garlic, and lime juice to taste. I usually add a jalapeno or two as well, which I also roast on the BBQ." />
  <row Id="8654" PostHistoryTypeId="5" PostId="4554" RevisionGUID="9596cd43-6ee5-47c4-80b4-ef3e6441015a" CreationDate="2010-08-08T01:24:39.830" UserId="60" Comment="added 146 characters in body; added 48 characters in body" Text="You could use oil, but I don't think it's worth it; realize that you're going to be using additional energy for obtaining, cleaning, and disposal of it.&#xD;&#xA;&#xD;&#xA;Regarding using a broth with a porous bag, well, that isn't sous vide. That's more akin to a slow-cooker. The whole point of sous vide is the airtight barrier between food and heat.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Oil does not have a higher thermal mass than water. Ammonia does, but I'd suggest avoiding that. ;)&#xD;&#xA;&#xD;&#xA;Source: http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html" />
  <row Id="8655" PostHistoryTypeId="5" PostId="4546" RevisionGUID="efd54065-a830-4e8c-b005-779b12e2b567" CreationDate="2010-08-08T01:33:19.533" UserId="183" Comment="typos" Text="If you are making your own marshmallows, you can add home made or purchased natural food color.  There are two types of food colors, those made starting from non-food items (the synthetic or artificial colors) and those made starting from food items (natural colors).   You can make your own by [concentrating the juices][7] of blueberries, raspberries, or carrots, or by using turmeric.  Making your own is hard, as you will end up with _flavored_ coloring liquids.&#xD;&#xA;&#xD;&#xA;If you live close to a Whole Foods supermarket (or other well supplied supermarket) look in the spice section for the India Tree natural dyes. You pay a lot for three little bottles, but they last a long time and can save you a lot of work.  You may also [buy them online][7].&#xD;&#xA;&#xD;&#xA;There are several companies that make natural colors.  US based [Wild Flavors][6] explain on their web site how they produce the natural colors they sell.  Look for the [PDFs][8] in the color library.&#xD;&#xA;&#xD;&#xA;[1]: http://www.shopbakersnook.com/NaturalFoodcoloringbyChefmaster.html&#xD;&#xA;[2]: http://www.rikenvitamin.jp/int/color/index.html&#xD;&#xA;[3]: http://www.foodcolourworld.com/products/nfc.html&#xD;&#xA;[5]: http://www.naturalcolors.com/&#xD;&#xA;[6]: http://www.wildflavors.com/?page=colors&#xD;&#xA;[4]: http://www.naturalcandystore.com/product/natural-decorating-food-colors&#xD;&#xA;[7]: http://www.buzzle.com/articles/natural-food-coloring.html&#xD;&#xA;[8]: http://www.wildflavors.com/?fuseaction=home.download&amp;folder_file_id=38CE8CBE-CF1C-2465-177E12A3EFBB4719" />
  <row Id="8656" PostHistoryTypeId="5" PostId="4409" RevisionGUID="b3024c26-217f-417f-8110-003c9fee41d3" CreationDate="2010-08-08T01:55:49.597" UserId="1443" Comment="added 31 characters in body" Text="I'll keep this simple.&#xD;&#xA;&#xD;&#xA;Tomatoes, onions, green peppers, jalapenos--cilantro, garlic, lime juice, salt, pepper.&#xD;&#xA;&#xD;&#xA;Dice, food process, or blend for desired texture, add jalapenos to taste, cilantro and garlic to preference, and salt as needed.  Squeeze in some lime juice.&#xD;&#xA;&#xD;&#xA;Quickly grill or roast any of the main ingredients for a smoky flavor.&#xD;&#xA;&#xD;&#xA;It's cheaper yourself. It has no additives/artificial flavors or preservatives.  It's not pasteurized, so it won't last as long.  It tastes much better.  " />
  <row Id="8657" PostHistoryTypeId="2" PostId="4556" RevisionGUID="033b51c8-ce04-48ed-8db2-f2d67aa87576" CreationDate="2010-08-08T02:28:35.333" UserId="1761" Text="Some more...&#xD;&#xA;&#xD;&#xA;US = UK&#xD;&#xA;Skillet = Frying pan&#xD;&#xA;Ground beef = mince (sometimes minced beef)&#xD;&#xA;Grilling = BBQ&#xD;&#xA;Chips = Crisps&#xD;&#xA;Fries = French Fries (sometimes chips)&#xD;&#xA;Steak Fries = Chips&#xD;&#xA;Green onions/scallions = spring onions&#xD;&#xA;Burner = Hob (the bit you put the pan on, on top of the stove)&#xD;&#xA;Granola = muesli (in terms of breakfast cereal)&#xD;&#xA;Granola bar = just cereal bar&#xD;&#xA;trail mix = mixed nuts?&#xD;&#xA;Milkyway = Mars bar&#xD;&#xA;Brocolli rabe = doesn't exist, thank god.&#xD;&#xA;appetizer = starter&#xD;&#xA;entree = main course&#xD;&#xA;can = tin&#xD;&#xA;jello = jelly&#xD;&#xA;jelly = jam / preserve&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Other notes:&#xD;&#xA;&#xD;&#xA;Bread in the US seems slightly sweeter, especially the lower quality generic white bread.&#xD;&#xA;Potato flour bread is hard to find in UK.&#xD;&#xA;&#xD;&#xA;half-and-half doesn't exist in the UK. For the Brits, it's half milk, half cream. Good for coffee, if you make the mistake that's 50% fat or something and so low-fat milk, you'll be confused putting it on cereal. I was.&#xD;&#xA;&#xD;&#xA;Root beer really should be easier to find in UK. Similarly, Irn Bru should be easier to find in US.&#xD;&#xA;&#xD;&#xA;As as aside, the biscuit/cookie difference in the UK is to do with cooking. Biscuit is from the french 'bis cuit' - cooked twice. So, basically cookies that are cooked twice, and end up firmer. Also, generally less sweet. Although they run the full gamut, but definitely not US biscuits. Ask for cookies in the UK and you'll get the cookies an american would expect. Biscuits will just confuse both sides.&#xD;&#xA;&#xD;&#xA;Technically, in the UK, desert and pudding both exist, and have their own specific meanings. I forget which exactly, put pudding being cooked, baked, etc, while desert is fresh or something. Also called 'sweet' sometimes, generally (sounds classist, but whatever) in lower-class places. &#xD;&#xA;&#xD;&#xA;Before you flame, I'm English, but have been living in NYC for 4 years, so I've seen both sides pretty well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8658" PostHistoryTypeId="16" PostId="4556" RevisionGUID="033b51c8-ce04-48ed-8db2-f2d67aa87576" CreationDate="2010-08-08T02:28:35.333" UserId="-1" />
  <row Id="8660" PostHistoryTypeId="2" PostId="4558" RevisionGUID="ada929c8-f74b-464a-b6eb-a53f550027fc" CreationDate="2010-08-08T03:09:22.697" UserId="1364" Text="If you like heat put some chili oil or dried red chilis in there." />
  <row Id="8661" PostHistoryTypeId="5" PostId="4543" RevisionGUID="6b207d8f-5c46-4be0-b54f-9b8276eb5299" CreationDate="2010-08-08T03:11:20.430" UserId="120" Comment="added 218 characters in body" Text="Normally a domestic freezer is best set to −18 °C (0 °F) or colder, as that's what the expiration dates for many food items are based on.  It's also a requirement for freezers in restaurants, supermarkets &amp; other places that sell food (at least here in Europe) to maintain a temperature of at most 18 °C.&#xD;&#xA;&#xD;&#xA;A general purpose domestic fridge should be at around 1-4 °C (so, just above the freezing point, and below 5 °C).  Normally it's not possible to set a fridge to 0 °C (at least not over here), but sometimes the temperature sensor doesn't work as intended, especially if there is a freezer compartment that is heavily frosted.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Refrigerator has some more info, and also lists some alternative temperatures for special purpose fridges &amp; freezers, e.g. for fresh fruit a normal fridge is too cold.&#xD;&#xA;&#xD;&#xA;&gt; Some refrigerators are now divided into four zones to store different types of food:&#xD;&#xA;&gt; &#xD;&#xA;&gt; - −18 °C  / −0.4 °F (freezer)&#xD;&#xA;&gt; - 0 °C / 32 °F (meats)&#xD;&#xA;&gt; - 5 °C / 41 °F (refrigerator)&#xD;&#xA;&gt; - 10 °C / 50 °F (vegetables)" />
  <row Id="8662" PostHistoryTypeId="2" PostId="4559" RevisionGUID="eead63e6-cfd0-4aea-ae22-f73f667d111a" CreationDate="2010-08-08T03:43:12.963" UserId="1790" Text="I believe the trick that commercial ice makers use to make clear ice is to constantly agitate the ice while it freezes. " />
  <row Id="8663" PostHistoryTypeId="5" PostId="4409" RevisionGUID="d4721a7e-df06-4b71-b76e-0a96464c0908" CreationDate="2010-08-08T04:30:57.203" UserId="1443" Comment="added 55 characters in body" Text="I'll keep this simple.&#xD;&#xA;&#xD;&#xA;Tomatoes, onions, jalapenos--cilantro, garlic, lime juice, salt, pepper.&#xD;&#xA;&#xD;&#xA;Dice, food process, or blend for desired texture, add jalapenos to taste, cilantro and garlic to preference, and salt as needed.  Squeeze in some lime juice.&#xD;&#xA;&#xD;&#xA;Quickly grill or roast any of the main ingredients for a smoky flavor.  I've had good results with green peppers, even regular bell peppers.&#xD;&#xA;&#xD;&#xA;It's cheaper yourself. It has no additives/artificial flavors or preservatives.  It's not pasteurized, so it won't last as long.  It tastes much better.  " />
  <row Id="8664" PostHistoryTypeId="6" PostId="2915" RevisionGUID="f7d1e4fe-aa61-47f9-b901-49e904f851f0" CreationDate="2010-08-08T05:52:21.227" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;measurements&gt;&lt;conversion&gt;" />
  <row Id="8665" PostHistoryTypeId="2" PostId="4560" RevisionGUID="a64240d1-5431-48e2-bcba-59e14fe2c29c" CreationDate="2010-08-08T06:34:08.507" UserId="1443" Text="I'd like to mix it in your fried chicken flour/spice mix, dredge it well, and serve with a sesame/mustard dip, or something with a little Asian flare." />
  <row Id="8666" PostHistoryTypeId="6" PostId="2799" RevisionGUID="171d33b1-d8ca-40ba-9b19-347c357697d5" CreationDate="2010-08-08T06:46:37.177" UserId="1443" Comment="edited tags" Text="&lt;basics&gt;&lt;learning&gt;" />
  <row Id="8667" PostHistoryTypeId="2" PostId="4561" RevisionGUID="81f2daee-14ea-49ab-aaec-6ee3b969c972" CreationDate="2010-08-08T07:12:29.493" UserId="1443" Text="I think you have slightly more latitude with cold tuna, particularly because my favorite way to grill tuna is ahi style, nice and rare in the center.  This requires a very good and properly handled piece of fish, but since the main problem with un-warmed proteins (pre-grilling) is that the center does come up to temperature evenly, it might be ideal *if* that's what you're going for." />
  <row Id="8668" PostHistoryTypeId="6" PostId="588" RevisionGUID="81afb58d-9120-47b1-9b51-0c0cdd782d2a" CreationDate="2010-08-08T07:14:32.810" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;recipe-problems&gt;&lt;pepper&gt;" />
  <row Id="8669" PostHistoryTypeId="9" PostId="2799" RevisionGUID="7baeed35-3cdc-43ca-8e08-748b4faa5526" CreationDate="2010-08-08T07:23:54.533" UserId="60" Comment="Rollback to [c48ad5d4-2f5e-4959-b6cf-eb92e906e438]" Text="&lt;learning&gt;" />
  <row Id="8670" PostHistoryTypeId="9" PostId="2799" RevisionGUID="8545caff-3b9b-49f8-8125-bf696604d95c" CreationDate="2010-08-08T07:38:09.790" UserId="60" Comment="Rollback to [171d33b1-d8ca-40ba-9b19-347c357697d5]" Text="&lt;basics&gt;&lt;learning&gt;" />
  <row Id="8673" PostHistoryTypeId="5" PostId="784" RevisionGUID="50c1483b-6165-45b4-9f8d-ab2c4bc7f791" CreationDate="2010-08-08T08:53:39.593" UserId="1443" Comment="minor" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items.  The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="8674" PostHistoryTypeId="2" PostId="4562" RevisionGUID="e448b7b8-8db0-44b2-9dfb-24d91a306e3b" CreationDate="2010-08-08T10:00:35.340" UserId="1797" Text="I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.&#xD;&#xA;&#xD;&#xA;Anyone know or have tried these themselves?" />
  <row Id="8675" PostHistoryTypeId="1" PostId="4562" RevisionGUID="e448b7b8-8db0-44b2-9dfb-24d91a306e3b" CreationDate="2010-08-08T10:00:35.340" UserId="1797" Text="Pork rillettes - drain fat before shredding or not" />
  <row Id="8676" PostHistoryTypeId="3" PostId="4562" RevisionGUID="e448b7b8-8db0-44b2-9dfb-24d91a306e3b" CreationDate="2010-08-08T10:00:35.340" UserId="1797" Text="&lt;pork&gt;&lt;charcuterie&gt;" />
  <row Id="8677" PostHistoryTypeId="5" PostId="4562" RevisionGUID="a8e8c7d7-2472-4bfc-9400-e3a06252ca27" CreationDate="2010-08-08T10:12:10.623" UserId="1443" Comment="added wiki link" Text="I'm about to start making some [rillettes][1] with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.&#xD;&#xA;&#xD;&#xA;Anyone know or have tried these themselves?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rillettes" />
  <row Id="8678" PostHistoryTypeId="5" PostId="4556" RevisionGUID="9e95acad-4333-4b35-8f1a-6d9dc8581892" CreationDate="2010-08-08T10:46:01.053" UserId="373" Comment="deleted 34 characters in body" Text="Some more...&#xD;&#xA;&#xD;&#xA;US = UK&#xD;&#xA;Skillet = Frying pan&#xD;&#xA;Ground beef = mince (sometimes minced beef)&#xD;&#xA;Grilling = BBQ&#xD;&#xA;Chips = Crisps&#xD;&#xA;Fries = French Fries (sometimes chips)&#xD;&#xA;Steak Fries = Chips&#xD;&#xA;Green onions/scallions = spring onions&#xD;&#xA;Burner = Hob (the bit you put the pan on, on top of the stove)&#xD;&#xA;Granola = muesli (in terms of breakfast cereal)&#xD;&#xA;Granola bar = just cereal bar&#xD;&#xA;trail mix = mixed nuts?&#xD;&#xA;Milkyway = Mars bar&#xD;&#xA;Brocolli rabe = doesn't exist, thank god.&#xD;&#xA;appetizer = starter&#xD;&#xA;entree = main course&#xD;&#xA;can = tin&#xD;&#xA;jello = jelly&#xD;&#xA;jelly = jam / preserve&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Other notes:&#xD;&#xA;&#xD;&#xA;Bread in the US seems slightly sweeter, especially the lower quality generic white bread.&#xD;&#xA;Potato flour bread is hard to find in UK.&#xD;&#xA;&#xD;&#xA;half-and-half doesn't exist in the UK. For the Brits, it's half milk, half cream. Good for coffee, if you make the mistake that's 50% fat or something and so low-fat milk, you'll be confused putting it on cereal. I was.&#xD;&#xA;&#xD;&#xA;Root beer really should be easier to find in UK. Similarly, Irn Bru should be easier to find in US.&#xD;&#xA;&#xD;&#xA;As as aside, the biscuit/cookie difference in the UK is to do with cooking. Biscuit is from the french 'bis cuit' - cooked twice. So, basically cookies that are cooked twice, and end up firmer. Also, generally less sweet. Although they run the full gamut, but definitely not US biscuits. People in the UK understand the term &quot;cookie&quot; but only from American TV and films.&#xD;&#xA;&#xD;&#xA;Technically, in the UK, dessert and pudding both exist, and have their own specific meanings. I forget which exactly, put pudding being cooked, baked, etc, while desert is fresh or something. Also called 'sweet' sometimes, generally (sounds classist, but whatever) in lower-class places. &#xD;&#xA;&#xD;&#xA;Before you flame, I'm English, but have been living in NYC for 4 years, so I've seen both sides pretty well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8679" PostHistoryTypeId="5" PostId="4546" RevisionGUID="09653cd9-f240-4b84-8ece-18b93cf65c8b" CreationDate="2010-08-08T11:41:52.027" UserId="183" Comment="reordered sentences. added spinach" Text="If you are making your own marshmallows, you can add home made or purchased natural food color.  With home made colors there is a trade-off: too much coloring liquid and you get the added flavor, too little, and the colors will be whitish.  You make your own by [concentrating the juices][7] of blueberries, raspberries, spinach, or carrots, or by using turmeric.&#xD;&#xA;&#xD;&#xA;There are two types of food colors, those made starting from non-food items (the synthetic or artificial colors) and those made starting from food items (natural colors).  If you live close to a Whole Foods supermarket (or other well supplied supermarket) look in the spice section for the India Tree natural dyes. They cost more than the artificial colors, but they last a long time and can save you a lot of work.  You may also [buy them online][7].&#xD;&#xA;&#xD;&#xA;There are several companies that make natural colors.  US based [Wild Flavors][6] explains on their web site how they produce the natural colors they sell (look for the [PDFs][8] in the color library).&#xD;&#xA;&#xD;&#xA;[1]: http://www.shopbakersnook.com/NaturalFoodcoloringbyChefmaster.html&#xD;&#xA;[2]: http://www.rikenvitamin.jp/int/color/index.html&#xD;&#xA;[3]: http://www.foodcolourworld.com/products/nfc.html&#xD;&#xA;[5]: http://www.naturalcolors.com/&#xD;&#xA;[6]: http://www.wildflavors.com/?page=colors&#xD;&#xA;[4]: http://www.naturalcandystore.com/product/natural-decorating-food-colors&#xD;&#xA;[7]: http://www.buzzle.com/articles/natural-food-coloring.html&#xD;&#xA;[8]: http://www.wildflavors.com/?fuseaction=home.download&amp;folder_file_id=38CE8CBE-CF1C-2465-177E12A3EFBB4719" />
  <row Id="8680" PostHistoryTypeId="5" PostId="4546" RevisionGUID="2793face-811c-44ad-a095-c58ca70acdca" CreationDate="2010-08-08T11:48:41.747" UserId="183" Comment="got rid of fluff" Text="If you are making your own marshmallows, you can add home made or purchased natural food color.  With home made colors there is a trade-off: too much coloring liquid and you get the added flavor, too little, and the colors will be whitish.  You make your own by [concentrating the juices][7] of blueberries, raspberries, spinach, or carrots, or by using turmeric.&#xD;&#xA;&#xD;&#xA;If you live close to a Whole Foods supermarket (or other well supplied supermarket) look in the spice section for the India Tree natural dyes. They cost more than the artificial colors, but they save you a lot of work.  You may also [buy them online][7].&#xD;&#xA;&#xD;&#xA;There are several companies that make natural colors.  US based [Wild Flavors][6] explains on their web site how they produce the natural colors they sell (look for the [PDFs][8] in the color library).&#xD;&#xA;&#xD;&#xA;[1]: http://www.shopbakersnook.com/NaturalFoodcoloringbyChefmaster.html&#xD;&#xA;[2]: http://www.rikenvitamin.jp/int/color/index.html&#xD;&#xA;[3]: http://www.foodcolourworld.com/products/nfc.html&#xD;&#xA;[5]: http://www.naturalcolors.com/&#xD;&#xA;[6]: http://www.wildflavors.com/?page=colors&#xD;&#xA;[4]: http://www.naturalcandystore.com/product/natural-decorating-food-colors&#xD;&#xA;[7]: http://www.buzzle.com/articles/natural-food-coloring.html&#xD;&#xA;[8]: http://www.wildflavors.com/?fuseaction=home.download&amp;folder_file_id=38CE8CBE-CF1C-2465-177E12A3EFBB4719" />
  <row Id="8681" PostHistoryTypeId="6" PostId="588" RevisionGUID="077ad8f3-63b8-41a0-9a98-829b23267ac0" CreationDate="2010-08-08T11:49:56.580" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;recipe-problems&gt;&lt;bell-pepper&gt;" />
  <row Id="8682" PostHistoryTypeId="6" PostId="2881" RevisionGUID="b138251c-1437-4d5e-a402-b29dafeb4894" CreationDate="2010-08-08T11:50:44.270" UserId="67" Comment="edited tags" Text="&lt;taste&gt;&lt;bell-pepper&gt;" />
  <row Id="8683" PostHistoryTypeId="6" PostId="3903" RevisionGUID="39433c37-34ee-4366-8c50-017d98ebb1ee" CreationDate="2010-08-08T11:51:25.920" UserId="67" Comment="edited tags" Text="&lt;cleaning&gt;&lt;chilies&gt;" />
  <row Id="8684" PostHistoryTypeId="6" PostId="2425" RevisionGUID="38a6e3fa-3b6a-404b-bbdf-a9e0f6bef710" CreationDate="2010-08-08T11:52:07.947" UserId="67" Comment="edited tags" Text="&lt;storage-method&gt;&lt;bell-peppers&gt;" />
  <row Id="8685" PostHistoryTypeId="6" PostId="2175" RevisionGUID="5c8a5afb-eaaa-4978-ad1b-da393d18d75f" CreationDate="2010-08-08T11:53:08.397" UserId="67" Comment="edited tags" Text="&lt;canning&gt;&lt;chilli&gt;&lt;peppers&gt;" />
  <row Id="8686" PostHistoryTypeId="6" PostId="1497" RevisionGUID="dc1e2e07-3665-4625-a166-392479d0c142" CreationDate="2010-08-08T11:53:22.220" UserId="67" Comment="edited tags" Text="&lt;preparation&gt;&lt;peppercorns&gt;" />
  <row Id="8687" PostHistoryTypeId="6" PostId="221" RevisionGUID="5c335a7c-b916-44d8-bf0c-79f688b8f723" CreationDate="2010-08-08T11:53:57.413" UserId="67" Comment="edited tags" Text="&lt;spices&gt;&lt;peppercorns&gt;" />
  <row Id="8688" PostHistoryTypeId="6" PostId="2881" RevisionGUID="582f42a0-c427-4493-84d0-f6ac94054a5c" CreationDate="2010-08-08T11:54:31.797" UserId="67" Comment="edited tags" Text="&lt;taste&gt;&lt;bell-peppers&gt;" />
  <row Id="8689" PostHistoryTypeId="6" PostId="588" RevisionGUID="0d800e67-9b34-4add-8db3-531a264556d4" CreationDate="2010-08-08T11:54:52.653" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;recipe-problems&gt;&lt;bell-peppers&gt;" />
  <row Id="8690" PostHistoryTypeId="6" PostId="3863" RevisionGUID="4ebd71a9-5407-4575-9bb5-cf42b3f3d631" CreationDate="2010-08-08T12:00:43.357" UserId="67" Comment="edited tags" Text="&lt;flavor&gt;&lt;salsa&gt;&lt;smoke-flavor&gt;" />
  <row Id="8691" PostHistoryTypeId="6" PostId="368" RevisionGUID="09a258e8-146e-4808-bf05-c3db7377d946" CreationDate="2010-08-08T12:02:25.100" UserId="67" Comment="edited tags" Text="&lt;substitutions&gt;&lt;flavor&gt;&lt;mayonnaise&gt;" />
  <row Id="8692" PostHistoryTypeId="6" PostId="2881" RevisionGUID="241e4bdf-4617-4d2e-a1a3-0756abb31d09" CreationDate="2010-08-08T12:02:38.360" UserId="67" Comment="edited tags" Text="&lt;flavor&gt;&lt;bell-peppers&gt;" />
  <row Id="8693" PostHistoryTypeId="6" PostId="3924" RevisionGUID="dd76435a-c729-4535-89c3-1366e41cec1d" CreationDate="2010-08-08T12:08:23.150" UserId="67" Comment="edited tags" Text="&lt;mushrooms&gt;" />
  <row Id="8694" PostHistoryTypeId="4" PostId="4049" RevisionGUID="14d7605d-b078-48c5-ae82-570652b740c0" CreationDate="2010-08-08T12:20:16.833" UserId="177" Comment="edited title" Text="I would like to prepare Artichokes as a side dish, any preparation tips?" />
  <row Id="8695" PostHistoryTypeId="2" PostId="4563" RevisionGUID="50afef79-5599-4ae8-8167-38c50ee54976" CreationDate="2010-08-08T12:30:19.837" UserDisplayName="daniel" Text="&quot;but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.&quot;&#xD;&#xA;&#xD;&#xA;You are correct. Drain and reserve fat, shred the pork, re-add as much as you need." />
  <row Id="8696" PostHistoryTypeId="2" PostId="4564" RevisionGUID="85fcbfbf-6e06-449b-97bc-66a2e2612ec1" CreationDate="2010-08-08T13:59:20.373" UserId="1101" Text="Related to [What is the difference between sea salt and regular table salt?][1]&#xD;&#xA;&#xD;&#xA;What can I prepare that will work really well for a side-by-side comparison to demonstrate the difference between sea salt and regular table salt? Obviously, tasting the salts directly might work, but I'm looking for something that highlights the difference and is tasty at the same time.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/788/what-is-the-difference-between-sea-salt-and-regular-table-salt" />
  <row Id="8697" PostHistoryTypeId="1" PostId="4564" RevisionGUID="85fcbfbf-6e06-449b-97bc-66a2e2612ec1" CreationDate="2010-08-08T13:59:20.373" UserId="1101" Text="What is a good way to demonstrate the flavor difference between sea salt and table salt?" />
  <row Id="8698" PostHistoryTypeId="3" PostId="4564" RevisionGUID="85fcbfbf-6e06-449b-97bc-66a2e2612ec1" CreationDate="2010-08-08T13:59:20.373" UserId="1101" Text="&lt;ingredients&gt;&lt;salt&gt;&lt;comparisons&gt;" />
  <row Id="8699" PostHistoryTypeId="2" PostId="4565" RevisionGUID="c536a0a1-3218-4909-a806-7661c1f97493" CreationDate="2010-08-08T14:13:55.783" UserId="1259" Text="Sous Vide technically means under pressure / with vacuum. There are a number of compression techniques that don't use heat at all, but these require a chamber sealer and are therefore mostly just seen in proffesional kitchens. [Watermelon][1] works really well for this. &#xD;&#xA;&#xD;&#xA;As far as putting your meat directly into the cooking solution, this has a serious disadvantage. One of the great aspects of sous vide is that you don't lose the flavor of your meat since it's in the bag. If you put it directly in to the cooking solution, then the flavor will leach in to the water. This probably won't be nearly as good. That said, Thomas Keller uses an immersion circulator to butter poach lobster. So if he's doing it, you'd have a hard time arguing that it is &quot;wrong&quot;. Now is that still Sous Vide? That's a semantic argument, the far more interesting question is &quot;how does it taste?&quot; So keep in mind that the broth will leach flavor from whatever you put in there, but give it a try and let us know how it works out. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.globalgourmet.com/food/cookbook/2009/under-pressure/watermelon-mango.html" />
  <row Id="8700" PostHistoryTypeId="2" PostId="4566" RevisionGUID="053cda4c-c9cf-4592-b87c-55f4050bff6b" CreationDate="2010-08-08T14:31:05.303" UserId="1220" Text="Anything elaborate makes it hard to do comparisons. You could make your own butter with different types of salt and serve with some good bread. Another option could be drinks with a salted glass rim like margaritas." />
  <row Id="8701" PostHistoryTypeId="2" PostId="4567" RevisionGUID="60c72d39-ee7b-452c-a907-acc913f68695" CreationDate="2010-08-08T14:40:55.843" UserId="177" Text="I wanted to make pie crust for a cheesecake recipe but didn't want to make all of the actual filling at the same time ( doing it for two different events that are about two weeks apart), is it possible store the extra crust, and if so how?  Crust is a simple sugar, cracker variety..." />
  <row Id="8702" PostHistoryTypeId="1" PostId="4567" RevisionGUID="60c72d39-ee7b-452c-a907-acc913f68695" CreationDate="2010-08-08T14:40:55.843" UserId="177" Text="How would I store, if possible at all, extra homemade pie crusts?" />
  <row Id="8703" PostHistoryTypeId="3" PostId="4567" RevisionGUID="60c72d39-ee7b-452c-a907-acc913f68695" CreationDate="2010-08-08T14:40:55.843" UserId="177" Text="&lt;pie&gt;&lt;crust&gt;" />
  <row Id="8704" PostHistoryTypeId="2" PostId="4568" RevisionGUID="f063c67c-15f4-4e80-a44b-0409e6bddb86" CreationDate="2010-08-08T14:44:29.127" UserId="177" Text="Are there different methods that can be recommended for tenderizing a strip steak?" />
  <row Id="8705" PostHistoryTypeId="1" PostId="4568" RevisionGUID="f063c67c-15f4-4e80-a44b-0409e6bddb86" CreationDate="2010-08-08T14:44:29.127" UserId="177" Text="Other than tenderizing with a meat stabber, how can I tenderize a strip steak?" />
  <row Id="8706" PostHistoryTypeId="3" PostId="4568" RevisionGUID="f063c67c-15f4-4e80-a44b-0409e6bddb86" CreationDate="2010-08-08T14:44:29.127" UserId="177" Text="&lt;technique&gt;&lt;steak&gt;" />
  <row Id="8707" PostHistoryTypeId="2" PostId="4569" RevisionGUID="ccdea9bb-c816-49ce-86fa-c6bf2b744a30" CreationDate="2010-08-08T14:47:16.467" UserId="835" Text="It should freeze just fine.  Do let it thaw if the fridge to avoid too much condensation from being brought to temperature on the counter, though." />
  <row Id="8708" PostHistoryTypeId="2" PostId="4570" RevisionGUID="2a4a75a6-047f-4397-b46c-a52ef0596a63" CreationDate="2010-08-08T14:47:43.687" UserId="177" Text="I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be &quot;fixed&quot; without creating an inedible cardboard thing?" />
  <row Id="8709" PostHistoryTypeId="1" PostId="4570" RevisionGUID="2a4a75a6-047f-4397-b46c-a52ef0596a63" CreationDate="2010-08-08T14:47:43.687" UserId="177" Text="What does it mean when dough is referred to as &quot;short&quot;?" />
  <row Id="8710" PostHistoryTypeId="3" PostId="4570" RevisionGUID="2a4a75a6-047f-4397-b46c-a52ef0596a63" CreationDate="2010-08-08T14:47:43.687" UserId="177" Text="&lt;crust&gt;" />
  <row Id="8711" PostHistoryTypeId="2" PostId="4571" RevisionGUID="ab8d2d1b-9f5d-4f8b-b1a5-868bd93236dd" CreationDate="2010-08-08T14:48:43.780" UserId="835" Text="Many marinades will act as tenderizing agents; particularly those that are longer-term or overnight.&#xD;&#xA;&#xD;&#xA;The acids in the mixture will act on the meat to break it down and tenderize it." />
  <row Id="8712" PostHistoryTypeId="2" PostId="4572" RevisionGUID="a6c99f7c-5eaa-4aa5-b27b-f7a639227ecd" CreationDate="2010-08-08T14:55:22.577" UserId="177" Text="It seems like it would throw off recipe since you can fit more in once they are chopped?" />
  <row Id="8713" PostHistoryTypeId="1" PostId="4572" RevisionGUID="a6c99f7c-5eaa-4aa5-b27b-f7a639227ecd" CreationDate="2010-08-08T14:55:22.577" UserId="177" Text="When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?" />
  <row Id="8714" PostHistoryTypeId="3" PostId="4572" RevisionGUID="a6c99f7c-5eaa-4aa5-b27b-f7a639227ecd" CreationDate="2010-08-08T14:55:22.577" UserId="177" Text="&lt;baking-techniques&gt;" />
  <row Id="8715" PostHistoryTypeId="5" PostId="4530" RevisionGUID="4370c425-90ae-4e97-9e73-be479516c308" CreationDate="2010-08-08T15:14:48.080" UserId="21" Comment="Added success story; added 6 characters in body" Text="When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juice, soy sauce, salt, pepper and oregano. Then, I serve the fried ingredients over white sticky rice. The results are good, but how do I make it fantastic? Any additional sauce I can add to make things more savory? Should I add the rice in the wok?&#xD;&#xA;&#xD;&#xA;**Edit**  &#xD;&#xA;Thanks for your answers. I made a [fantastic sauté][1] last night!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://imgur.com/XTpv1.jpg" />
  <row Id="8716" PostHistoryTypeId="2" PostId="4573" RevisionGUID="a33431af-55de-4b53-b7e1-4ee08fdfdb55" CreationDate="2010-08-08T15:19:21.950" UserId="1259" Text="I'd say it depends on the recipe. &quot;1 cup chopped pecans&quot; I would chop and then measure. If it calls for 1 cup of pecans and then chops them as a step in the recipe, measure first and chop second." />
  <row Id="8717" PostHistoryTypeId="5" PostId="4556" RevisionGUID="fb793ad6-1e79-4c02-9210-b1e6dd80f63a" CreationDate="2010-08-08T15:54:02.927" UserId="337" Comment="made the list of = stuff actually a list instead of a big paragraph" Text="Some more...&#xD;&#xA;&#xD;&#xA;US = UK  &#xD;&#xA;Skillet = Frying pan  &#xD;&#xA;Ground beef = mince (sometimes minced beef)  &#xD;&#xA;Grilling = BBQ  &#xD;&#xA;Chips = Crisps  &#xD;&#xA;Fries = French Fries (sometimes chips)  &#xD;&#xA;Steak Fries = Chips  &#xD;&#xA;Green onions/scallions = spring onions  &#xD;&#xA;Burner = Hob (the bit you put the pan on, on top of the stove)  &#xD;&#xA;Granola = muesli (in terms of breakfast cereal)  &#xD;&#xA;Granola bar = just cereal bar  &#xD;&#xA;trail mix = mixed nuts?  &#xD;&#xA;Milkyway = Mars bar  &#xD;&#xA;Brocolli rabe = doesn't exist, thank god.  &#xD;&#xA;appetizer = starter  &#xD;&#xA;entree = main course  &#xD;&#xA;can = tin  &#xD;&#xA;jello = jelly  &#xD;&#xA;jelly = jam / preserve  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Other notes:&#xD;&#xA;&#xD;&#xA;Bread in the US seems slightly sweeter, especially the lower quality generic white bread.&#xD;&#xA;Potato flour bread is hard to find in UK.&#xD;&#xA;&#xD;&#xA;half-and-half doesn't exist in the UK. For the Brits, it's half milk, half cream. Good for coffee, if you make the mistake that's 50% fat or something and so low-fat milk, you'll be confused putting it on cereal. I was.&#xD;&#xA;&#xD;&#xA;Root beer really should be easier to find in UK. Similarly, Irn Bru should be easier to find in US.&#xD;&#xA;&#xD;&#xA;As as aside, the biscuit/cookie difference in the UK is to do with cooking. Biscuit is from the french 'bis cuit' - cooked twice. So, basically cookies that are cooked twice, and end up firmer. Also, generally less sweet. Although they run the full gamut, but definitely not US biscuits. People in the UK understand the term &quot;cookie&quot; but only from American TV and films.&#xD;&#xA;&#xD;&#xA;Technically, in the UK, dessert and pudding both exist, and have their own specific meanings. I forget which exactly, put pudding being cooked, baked, etc, while desert is fresh or something. Also called 'sweet' sometimes, generally (sounds classist, but whatever) in lower-class places. &#xD;&#xA;&#xD;&#xA;Before you flame, I'm English, but have been living in NYC for 4 years, so I've seen both sides pretty well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8718" PostHistoryTypeId="5" PostId="4555" RevisionGUID="a6e72faa-fcfe-4de8-8a6a-4f9bab96fa83" CreationDate="2010-08-08T15:59:34.623" UserId="1201" Comment="I forgot the cucumber. I need to make this more often, so I actually remember the ingredients." Text="I've posted this before in another discussion, but my personal favorite is avocado, corn (roasted husk-on on the BBQ), cucumber, and cherry tomatoes, with a little bit of very finely diced garlic, and lime juice to taste. I usually add a jalapeno or two as well, which I also roast on the BBQ." />
  <row Id="8719" PostHistoryTypeId="2" PostId="4574" RevisionGUID="0fe51ae0-3497-4277-8328-bd0470c9d8b0" CreationDate="2010-08-08T16:00:10.473" UserId="49" Text="Which factors influence the moment of soft-into-hard egg during the boiling?&#xD;&#xA;&#xD;&#xA; - size of the egg&#xD;&#xA; - putting egg to cold/hot water&#xD;&#xA; - colour of the egg&#xD;&#xA; - atmospheric pressure (water boiling temperature)&#xD;&#xA;&#xD;&#xA;How to accurately find the point when egg turns hard?" />
  <row Id="8720" PostHistoryTypeId="1" PostId="4574" RevisionGUID="0fe51ae0-3497-4277-8328-bd0470c9d8b0" CreationDate="2010-08-08T16:00:10.473" UserId="49" Text="How to measure egg boiling time?" />
  <row Id="8721" PostHistoryTypeId="3" PostId="4574" RevisionGUID="0fe51ae0-3497-4277-8328-bd0470c9d8b0" CreationDate="2010-08-08T16:00:10.473" UserId="49" Text="&lt;eggs&gt;&lt;boiling&gt;&lt;cooking-time&gt;" />
  <row Id="8722" PostHistoryTypeId="2" PostId="4575" RevisionGUID="1bf96674-87af-4d7c-ac7e-f02db4f26fb1" CreationDate="2010-08-08T16:01:28.430" UserId="49" Text="1 cup of chopped nuts is 1 cup _after_ chopping." />
  <row Id="8723" PostHistoryTypeId="2" PostId="4576" RevisionGUID="ffcd7df2-807c-45d5-b0dd-a4c1921fd543" CreationDate="2010-08-08T16:03:11.407" UserId="49" Text="You can get best effect using syringe. Soda niter injections are very effective." />
  <row Id="8724" PostHistoryTypeId="5" PostId="4573" RevisionGUID="c6ba8e82-3522-4597-b892-62599c12aa14" CreationDate="2010-08-08T16:13:39.747" UserId="1259" Comment="added 58 characters in body" Text="I'd say it depends on the recipe. &quot;1 cup chopped pecans&quot; I would chop and then measure. If it calls for 1 cup of pecans and then chops them as a step in the recipe, measure first and chop second.&#xD;&#xA;&#xD;&#xA;In most cases, I would assume it means after chopping." />
  <row Id="8725" PostHistoryTypeId="2" PostId="4577" RevisionGUID="f9d3eb1f-54c3-4eab-a86f-09654d09899d" CreationDate="2010-08-08T16:32:16.860" UserId="426" Text="&quot;Shortness&quot; in dough refers to its tenderness which is influenced by the amount of fat as well as sugar.  If your quiche recipe is calling for a short dough, it would be referring to a higher ratio of fat since pastry for quiche typically doesn't include sugar.&#xD;&#xA;&#xD;&#xA;Both fat and sugar minimize and break down gluten development which results in &quot;short&quot; protein strands and thus a more tender result.  As the fat is rubbed into the flour glutenin (providing strength) and gliadin (providing elasticity) are coated with the fat which acts as a lubricant to keep the two from being able to link together forming gluten when liquid is added to the mix.&#xD;&#xA;&#xD;&#xA;The higher the amount of fat in a dough the more tender it will be.  If you want a dough to be flaky then you'd leave the fat in larger particles which will blister to form flakes.  If you want a dough that will be moisture resistant to fillings (such as a quiche) then work that fat in finely so that it will be less likely to absorb moisture during and after baking.&#xD;&#xA;&#xD;&#xA;Quiche crusts (and crusts for other custard based pies...pumpkin, sweet potato, custard, etc) should first be blind-baked for the crispest crust in the finished result.&#xD;&#xA;&#xD;&#xA;As for &quot;fixing&quot; a pastry dough...it's usually easiest and best to simply start over.  Water is added a little at a time to avoid adding too much.  If too much water is used then more flour needs to be added but with the excessive flour and water then comes additional gluten.  If you get a pastry dough too wet, I would be inclined to rub some additional fat into flour and then add that to the first dough rather than just flour alone.  Too little shortening will really only be noticed after baking and that's going to be determined through how tough or tender the dough is.&#xD;&#xA;&#xD;&#xA;Keep in mind that toughness also depends on the amount you've handled it.  Short doughs typically can't be handled too much because the higher amount of fat means that they will warm and get sticky.  It is best to refrigerate to firm up the fat rather than add flour as the flour simply dries it out.  The tender nature of the dough from sugar means that in some cases they can be impossible to roll out and transfer to a pan.  In this case they are usually put into the bottom of the pan and then patted out across the bottom and up the side." />
  <row Id="8726" PostHistoryTypeId="2" PostId="4578" RevisionGUID="b2489781-4832-487e-af2a-594658397117" CreationDate="2010-08-08T16:37:25.263" UserDisplayName="daniel" Text="Colour of the egg shell does not matter. Pigmentation is deposited, or not, depending on the breed of the bird.&#xD;&#xA;&#xD;&#xA;There is in fact an astonishing amount of research devoted to egg cookery, as it is such an interesting topic. Whites coagulate at around 54C, yolks at about 62C. Which presents some interesting problems of course.&#xD;&#xA;&#xD;&#xA;Here are some links that will be of interest. One is to a collection of links, often with further information in the comments.&#xD;&#xA;&#xD;&#xA;http://www.metafilter.com/69134/Herv%C3%A9-This-the-man-who-unboiled-an-egg&#xD;&#xA;&#xD;&#xA;http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;&#xD;&#xA;http://openkitchenconcept.blogspot.com/2010/08/for-perfect-soft-boiled-egg.html&#xD;&#xA;&#xD;&#xA;http://www.sciencebuddies.org/science-fair-projects/project_ideas/FoodSci_p046.shtml&#xD;&#xA;" />
  <row Id="8727" PostHistoryTypeId="2" PostId="4579" RevisionGUID="dabca2ef-0481-44da-84ba-7170a32f5ff9" CreationDate="2010-08-08T16:42:54.133" UserId="426" Text="When preparing regular pie pastry, first chill the standard 30 minutes in the refrigerator before freezing.  Chilling of pie pastry does two things:&#xD;&#xA;&#xD;&#xA; 1. Relaxes the gluten that has developed during mixing&#xD;&#xA; 2. Hydrates the starch granules (the more moisture the starch granules absorb, the more&#xD;&#xA;    tender the final result)&#xD;&#xA;&#xD;&#xA;Placing pie pastry right into the freezer either for &quot;quick-chilling&quot; to be able to better roll out right away, or for long-term storage, results in the water freezing and not having the opportunity to full hydrate the starch.&#xD;&#xA;&#xD;&#xA;Instead of dividing pie pastry into two balls as many recipes direct, instead divide the dough but shape into 1-inch thick disks that are then wrapped, chilled, and frozen, if desired.  The disk shape will allow it to chill more quickly, thaw more quickly (do so in the refrigerator to avoid excessive condensation between plastic wrap and dough) so that the exterior doesn't get too soft before the interior has softened, and it will be easier to maintain a round shape while rolling.&#xD;&#xA;&#xD;&#xA;When making cracker crumb crusts as you indicated that you're doing for the cheesecake, I'd recommend freezing the bulk crumb/sugar/butter mixture in a freezer bag.  If you're going to be baking the crumb crust you could just thaw it on the countertop until the mixture is soft enough to manipulate with your hands.  Otherwise, microwave it for about 20 seconds at a time to melt the butter and then press and shape in your pan.  If you were to shape the crust in the pan and then freeze, you're going to have a good chance of the crust possibly ending up damaged while in the freezer." />
  <row Id="8728" PostHistoryTypeId="2" PostId="4580" RevisionGUID="d361cae2-6907-4d6d-a0c5-6d9eecbd785a" CreationDate="2010-08-08T17:07:36.890" UserId="1163" Text="I like to boil it in water with some lemon juice and salt, for 30-40 minutes like Ocaasi suggests; then serve with a good garlic mayonnaise / aioli type sauce by the side. You take the leaves off, dip the end that was closest to the choke in the sauce, and eat the soft part of the leaf. Then when only tiny leaves are left, you remove the rest and the &quot;hair&quot; and you're left with the choke itself, which you can eat just like that or save for a different dish.&#xD;&#xA;&#xD;&#xA;When I serve this, it's usually the main dish. The work involved by the eaters might be a bit much for serving as a side dish, or it might work, depending on what you're serving it with." />
  <row Id="8729" PostHistoryTypeId="2" PostId="4581" RevisionGUID="5f4097d5-b5e5-4946-8897-f535bd9facc8" CreationDate="2010-08-08T17:13:46.990" UserId="1163" Text="&quot;1 cup of chopped nuts&quot; is measured after chopping. &#xD;&#xA;&#xD;&#xA;&quot;1 cup of nuts, chopped&quot; is measured before chopping." />
  <row Id="8734" PostHistoryTypeId="4" PostId="4564" RevisionGUID="e59408c7-07d6-456f-81d3-66032317a3b2" CreationDate="2010-08-08T18:09:45.810" UserId="41" Comment="Original title was misleading; edited to better reflect the question content." Text="What foods/preparations demonstrate the flavor difference between sea salt and table salt?" />
  <row Id="8735" PostHistoryTypeId="5" PostId="4563" RevisionGUID="574fe9dc-cfae-42c9-889f-057ea7fa6ff5" CreationDate="2010-08-08T18:14:06.083" UserId="60" Comment="added 4 characters in body" Text="&gt; ... but it's not clear if I should drain off the fat from the cooking before shredding the pork or not. I assume this would be the way to go so you can better control the amount of fat in the finished product.&#xD;&#xA;&#xD;&#xA;You are correct. Drain and reserve fat, shred the pork, re-add as much as you need." />
  <row Id="8736" PostHistoryTypeId="2" PostId="4583" RevisionGUID="1f0754c4-d62b-4a2b-9ff7-8ef7ee5ec742" CreationDate="2010-08-08T18:27:17.087" UserId="1802" Text="Carbonara is a tipical roman dish and there are few things to be aware of.&#xD;&#xA;&#xD;&#xA;First, you don't use bacon (or pancetta) you have to use &quot;guanciale&quot;, it's similar but comes from the cheek of the pig. &#xD;&#xA;&#xD;&#xA;Second, use pecorino, or a mixture of pecorino and parmigiano for both your beaten eggs and the final toppings.&#xD;&#xA;&#xD;&#xA;Third: there is no cream or butter in the recipe, the creaminess comes from the eggs partially cooked by the hot pasta. If you put them, call it with another name, but stop calling it carbonara. &#xD;&#xA;&#xD;&#xA;I like stefano's suggestions and I think rigatoni is another great substitute.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8737" PostHistoryTypeId="2" PostId="4584" RevisionGUID="179d235b-bb21-4a6d-9cd9-1a88833f1e60" CreationDate="2010-08-08T18:38:00.373" UserId="1532" Text="Which vegetables and/or fresh herbs should be used when making vegetable broth?&#xD;&#xA;&#xD;&#xA;Are there any vegetables/herbs that should be avoided?" />
  <row Id="8738" PostHistoryTypeId="1" PostId="4584" RevisionGUID="179d235b-bb21-4a6d-9cd9-1a88833f1e60" CreationDate="2010-08-08T18:38:00.373" UserId="1532" Text="Which vegetables to use for broth?" />
  <row Id="8739" PostHistoryTypeId="3" PostId="4584" RevisionGUID="179d235b-bb21-4a6d-9cd9-1a88833f1e60" CreationDate="2010-08-08T18:38:00.373" UserId="1532" Text="&lt;vegetables&gt;&lt;broth&gt;" />
  <row Id="8740" PostHistoryTypeId="2" PostId="4585" RevisionGUID="f4ce2790-5292-4ad0-9456-20295525ca59" CreationDate="2010-08-08T19:10:26.390" UserId="220" Text="Typically veggies are onions, carrots, celery, leeks, garlic, shallots, etc. Throw in some peppercorns, also, and a [Bouquet garni][1]. You can add most other veggies, too, and mushrooms, but avoid adding things that give a strong (bad) flavour after cooked for a long time (broccoli, brussels sprouts, cauliflower, etc.).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bouquet_garni" />
  <row Id="8741" PostHistoryTypeId="2" PostId="4586" RevisionGUID="7b348d80-a956-4761-a137-1e1e39f67c3e" CreationDate="2010-08-08T20:13:00.347" UserId="1672" Text="I know you're probably interested in what's going on inside the egg too, but if you have practical goals, you could try one of those [egg &quot;timers&quot;][1] that you toss in the water with the eggs. It won't compensate for differences in egg size, obviously, but hot vs. cold starting water and water boiling temperature ought to be pretty well-eliminated as variables.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-Egg-Rite-Timer/dp/B00004UE75/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1281298293&amp;sr=8-1" />
  <row Id="8742" PostHistoryTypeId="2" PostId="4587" RevisionGUID="f03fcef5-0fdc-4204-a90b-22129bfd13e3" CreationDate="2010-08-08T20:44:37.663" UserId="812" Text="I came across a reference to this in an article about Scandinavia.&#xD;&#xA;&#xD;&#xA;They are apparently a regional delicacy.&#xD;&#xA;" />
  <row Id="8743" PostHistoryTypeId="1" PostId="4587" RevisionGUID="f03fcef5-0fdc-4204-a90b-22129bfd13e3" CreationDate="2010-08-08T20:44:37.663" UserId="812" Text="What are toffee potatoes?" />
  <row Id="8744" PostHistoryTypeId="3" PostId="4587" RevisionGUID="f03fcef5-0fdc-4204-a90b-22129bfd13e3" CreationDate="2010-08-08T20:44:37.663" UserId="812" Text="&lt;potatoes&gt;" />
  <row Id="8745" PostHistoryTypeId="2" PostId="4588" RevisionGUID="8b9e1bd9-caaa-45a1-b737-813f212e8f63" CreationDate="2010-08-08T20:59:57.987" UserId="287" Text="How do I make candy like M&amp;M or Reese's Pieces?" />
  <row Id="8746" PostHistoryTypeId="1" PostId="4588" RevisionGUID="8b9e1bd9-caaa-45a1-b737-813f212e8f63" CreationDate="2010-08-08T20:59:57.987" UserId="287" Text="How do I make candy shells?" />
  <row Id="8747" PostHistoryTypeId="3" PostId="4588" RevisionGUID="8b9e1bd9-caaa-45a1-b737-813f212e8f63" CreationDate="2010-08-08T20:59:57.987" UserId="287" Text="&lt;recipe&gt;" />
  <row Id="8748" PostHistoryTypeId="2" PostId="4589" RevisionGUID="78251839-7a91-48b5-aa61-11eeb9674aec" CreationDate="2010-08-08T21:02:48.183" UserId="1804" Text="I see this in baking recipes, but I've never been quite clear on the difference between mixing and &quot;folding.&quot;" />
  <row Id="8749" PostHistoryTypeId="1" PostId="4589" RevisionGUID="78251839-7a91-48b5-aa61-11eeb9674aec" CreationDate="2010-08-08T21:02:48.183" UserId="1804" Text="What does it mean to &quot;fold in&quot; an ingredient into a mix?" />
  <row Id="8750" PostHistoryTypeId="3" PostId="4589" RevisionGUID="78251839-7a91-48b5-aa61-11eeb9674aec" CreationDate="2010-08-08T21:02:48.183" UserId="1804" Text="&lt;baking&gt;" />
  <row Id="8751" PostHistoryTypeId="2" PostId="4590" RevisionGUID="d6701781-5e56-4130-a68a-10a46aecc614" CreationDate="2010-08-08T21:21:32.020" UserId="450" Text="Mixing is alot more vicious than folding something in. So if I am mixing I tend to go round and round in circles. However if I am folding something in, I tend to take the spoon from the bottom and lift (ie fold) the mixture onto the top again. It is a slower process but does not cause as much air to be brought into the mixture.&#xD;&#xA;" />
  <row Id="8752" PostHistoryTypeId="2" PostId="4591" RevisionGUID="6d88c0d1-0735-4671-ba71-a48740b9a51f" CreationDate="2010-08-08T21:24:26.877" UserId="426" Text="&quot;Folding&quot; is a more gentle mixing technique than &quot;stirring&quot; and &quot;mixing&quot;.  Stirring and mixing both denote a more vigorous action.&#xD;&#xA;&#xD;&#xA;Folding is usually used for items where something has previously been whipped (such as egg whites or cream) or where tenderness is desired and thus less mixing is advisable (muffins &amp; biscuits).&#xD;&#xA;&#xD;&#xA;Folding is usually done with a rubber spatula (for liquid &amp; dry ingredients) or with a wire whisk (often beneficial for whipped cream and egg whites so that the mixture gently incorporates as it falls through the wires).&#xD;&#xA;&#xD;&#xA;***To &quot;fold&quot; ingredients together:***  Hold the spatula or whisk in your dominant hand and grasp the far edge of the bowl (side that is away from you) with your non-dominant hand.  Turn the bowl towards you with your non-dominant hand while simultaneously scraping around the edge (also toward you) and finish by folding the mixture over on top of itself.  Return both hands to the far side of the bowl and follow-up by cutting through the center of the mixture with your utensil and once again folding the mix over on top of itself (again, turning the bowl simultaneously).  Alternate scraping around the side and through the middle of the bowl until the mixture is just combined together. &#xD;&#xA;&#xD;&#xA;Note that if an airy mixture such as egg whites or whipped cream start to go from soft and billowy to more liquid-like, you are overworking it and need to stop to maintain volume.&#xD;&#xA;&#xD;&#xA;In the case of whipped cream and egg whites you typically add a small portion to the heavier mixture and actually *DO* stir this in.  While yes you're losing some of the volume of that portion, it serves to help lighten the heavier batter/mixture.  The rest of the whites/cream are then folded in to the mix in several additions.&#xD;&#xA;&#xD;&#xA;Sometimes dry ingredients may be sift on top of whipped eggwhites before being folded.&#xD;&#xA;&#xD;&#xA;The larger the spatula or whisk, the fewer strokes that will need to be made and the better the results will be." />
  <row Id="8753" PostHistoryTypeId="2" PostId="4592" RevisionGUID="118ca54a-7a80-4581-ac96-b0f6c858cb8b" CreationDate="2010-08-08T21:31:11.513" UserId="1443" Text="Much agreed with Krister that simple is best.  Also, to really emphasize the difference, I'd aim for larger flakes of both the 'regular' salt and the sea-salt. Here are some serving ideas.&#xD;&#xA;&#xD;&#xA;1. Just the salt.  Side by side, on a dark plate with some small divider.  A pinch of each.  That's it.&#xD;&#xA;&#xD;&#xA;2.  Broth.  A very simple vegetable broth, made with a little butter (unsalted of course) and fresh tomato, and perhaps a spring of fresh thyme or rosemary, warmed to about 160 degrees, and strained through cheesecloth. I'd add about 2/3 the salt during cooking and a few 'fresh' flakes at service.&#xD;&#xA;&#xD;&#xA;3.  Fish.  Preferably raw.  A piece of sushi-grade salmon would be delicious.  Add a few flakes of salt.&#xD;&#xA;&#xD;&#xA;4.  Meat.  Take one very good, very fatty, very juicy peace of meat.  Sear it on all sides to about medium rare.  Salt.&#xD;&#xA;&#xD;&#xA;5.  Chocolate.  Salt is a wonderful accompaniment to dark chocolate.  And dark chocolate with caramel.  Make or purchase such a confection, and serve two side by side with a few flakes of each salt on top.&#xD;&#xA;&#xD;&#xA;6.  Fruit.  I recommend a piece of watermelon.  Possibly grilled.&#xD;&#xA;&#xD;&#xA;7.  Tea.  Find a good recipe for salt tea, popular in parts of Asia.  Serve in two small Japanese style tea cups.&#xD;&#xA;&#xD;&#xA;You have lots of options.  Small portions will be key.  Not overcooking anything will be key.  Interesting options whether or not to tell your guests ahead of a dish which preparation is which, or let them to identify the difference with their palettes. Perhaps a combination, letting them try to guess at first, then with instruction, and finishing with guessing again.  I'd add in some history, possibly from the highly recommended book *Salt*.  Or just Wikipedia.  Tell them all of the functions salt serves in our bodies, but especially in the transmissions of flavor on the tongue.  Great idea...!" />
  <row Id="8754" PostHistoryTypeId="2" PostId="4593" RevisionGUID="80be5ea3-3a0d-41c0-896a-41258ffbe14c" CreationDate="2010-08-08T21:44:43.317" UserId="1443" Text="Folding is a technique to gently incorporate one ingredient into another.  It's primary purpose is not to overmix, because the jostling would disrupt the texture of the dish.  It's particularly common with egg-whites; great care is taken to create air-filled, fluffy dishes, and the addition of a foreign liquid, like, melted chocolate, could easily destroy all of that airiness.  Folding is often done with a rubber spatula, because of it's soft edges and flat surface.  You can do it with a large spoon if you're careful." />
  <row Id="8755" PostHistoryTypeId="6" PostId="4587" RevisionGUID="c3b85e71-917f-46ed-b00c-6806e6e8a7e4" CreationDate="2010-08-08T21:48:54.127" UserId="1443" Comment="edited tags" Text="&lt;potatoes&gt;" />
  <row Id="8756" PostHistoryTypeId="5" PostId="4065" RevisionGUID="6a929df9-8cf9-4fa8-8932-af9a31456573" CreationDate="2010-08-08T21:53:18.540" UserId="1443" Comment="added 216 characters in body" Text="Artichokes are a very bland, tough ingredient when improperly prepared.  And a succulent delight when done well.  It's all about seasoning and cooking time.  There are indeed different approaches, but I'll tell you how I would do it and why.&#xD;&#xA;&#xD;&#xA;Artichokes take a long time to cook.  They have a lot of fiber which needs to soften.  They are very dense. The easiest approach is to boil them.  It's fastest, cooks them thoroughly, and leaves a good texture.  You won't lose too much flavor to the broth, unlike boiling something like broccoli.  &#xD;&#xA;&#xD;&#xA;Depending on the size, I'd recommend about 30 minutes at a full boil.  If you take this route, I'd recommend finishing them in a nice hot oven (400-450) for the last 5 minutes.  &#xD;&#xA;&#xD;&#xA;After about 30 minutes take one out of the boiling water, testing for doneness by trying to pull a leaf off the outside.  It should come off the choke easily, and the inside flesh should be soft and not fibrous against your teeth.  If ready, take them all out, dump the excess water out on a tray, and dress with some great seasonings.  I like olive oil/butter, garlic salt, and black pepper.  Finish in the hot oven until the outsides are showing a bit of dryness.&#xD;&#xA;&#xD;&#xA;More involved recipes will stuff the artichoke with breadcrumbs, fresh garlic and herbs, and different &quot;stuffings&quot;.  I'll leave that for another question, but suffice to say that an artichoke stuffed with buttery bread crumbs and fresh herbs has a lot going for it.&#xD;&#xA;&#xD;&#xA;Extra: this [website][1] from an artichoke grower has a very thorough survey of different techniques.  Clear explanations and video as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oceanmist.com/products/how-to-prepare/index.aspx" />
  <row Id="8757" PostHistoryTypeId="2" PostId="4594" RevisionGUID="114be0bc-2271-45f9-a920-51dd9084d040" CreationDate="2010-08-08T22:02:17.367" UserId="1443" Text="Research:&#xD;&#xA;&#xD;&#xA;[Great Photo of Toffee Potatoes (TravelBlog.com)][2]&#xD;&#xA;&#xD;&#xA;&quot;Her Danish vegetarian equivalent of the Sunday roast is a decadent dish she calls mushroom pate. It's made with rice, mushrooms, onions, garlic, thyme, cream and eggs, all baked in the oven and served with warm pickled red cabbage, carrot batons **and the most delicious toffee potatoes**.&quot; [NZherald.com][3]&#xD;&#xA;&#xD;&#xA;&quot;When we were in Xian, the breakfast offerings included congee with corn, baked tofu with rice syrup, vegetable flied rice, and a wide assortment of regional teas. One unique tea tasted and looked just like spinach. On the way to see an archeological dig, we joined 10 tour buses of Chinese school children at a 'luncheon lodge' **and were served toffee potatoes (sweet potatoes served with caramelized rice sugar)**, red pepper flied cabbage, rice bundles, braised gluten with straw mushrooms, and quickly-braised greens with garlic.&quot; [Vegeterian Journal][4]&#xD;&#xA;&#xD;&#xA;&quot;The title of the blog indicates that I have found a new favourite food here and I ate about .5 kg of it at supper. **In Chinese restaurants in England we have toffee banana or apple- here they have toffee potato. It sounds a strange combination, but is delicious and great energy food...**&quot; [Tuktotheroad][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.travelblog.org/pix/shim.gif&#xD;&#xA;  [2]: http://www.travelblog.org/pix/shim.gif&#xD;&#xA;  [3]: http://www.nzherald.co.nz/food/news/article.cfm?c_id=206&amp;objectid=10663066&#xD;&#xA;  [4]: http://findarticles.com/p/articles/mi_m0FDE/is_4_24/ai_n15788130/&#xD;&#xA;  [5]: http://tuktotheroad.blogspot.com/2006_06_01_archive.html" />
  <row Id="8758" PostHistoryTypeId="5" PostId="4594" RevisionGUID="153efce1-4a4d-40be-b6b2-37b82d86f925" CreationDate="2010-08-08T22:34:47.353" UserId="1443" Comment="deleted 48 characters in body" Text="Research:&#xD;&#xA;&#xD;&#xA;[Great Photo of Toffee Potatoes (TravelBlog.com)][2]&#xD;&#xA;&#xD;&#xA;&quot;Her Danish vegetarian equivalent of the Sunday roast is a decadent dish she calls mushroom pate. It's made with rice, mushrooms, onions, garlic, thyme, cream and eggs, all baked in the oven and served with warm pickled red cabbage, carrot batons **and the most delicious toffee potatoes**.&quot; [NZherald.com][3]&#xD;&#xA;&#xD;&#xA;&quot;When we were in Xian, the breakfast offerings included congee with corn, baked tofu with rice syrup, vegetable flied rice, and a wide assortment of regional teas. One unique tea tasted and looked just like spinach. On the way to see an archeological dig, we joined 10 tour buses of Chinese school children at a 'luncheon lodge' **and were served toffee potatoes (sweet potatoes served with caramelized rice sugar)**, red pepper flied cabbage, rice bundles, braised gluten with straw mushrooms, and quickly-braised greens with garlic.&quot; [Vegeterian Journal][4]&#xD;&#xA;&#xD;&#xA;&quot;The title of the blog indicates that I have found a new favourite food here and I ate about .5 kg of it at supper. **In Chinese restaurants in England we have toffee banana or apple- here they have toffee potato. It sounds a strange combination, but is delicious and great energy food...**&quot; [Tuktotheroad][5]&#xD;&#xA;&#xD;&#xA;  [2]: http://www.travelblog.org/Photos/595334&#xD;&#xA;  [3]: http://www.nzherald.co.nz/food/news/article.cfm?c_id=206&amp;objectid=10663066&#xD;&#xA;  [4]: http://findarticles.com/p/articles/mi_m0FDE/is_4_24/ai_n15788130/&#xD;&#xA;  [5]: http://tuktotheroad.blogspot.com/2006_06_01_archive.html" />
  <row Id="8759" PostHistoryTypeId="6" PostId="4564" RevisionGUID="c9d9c473-f413-46a3-8a1b-7241b831ee3a" CreationDate="2010-08-08T22:53:22.870" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;salt&gt;&lt;comparisons&gt;&lt;menu-planning&gt;" />
  <row Id="8760" PostHistoryTypeId="5" PostId="4584" RevisionGUID="875ce95e-0e29-4ab9-aa12-7db419098818" CreationDate="2010-08-08T23:37:58.813" UserId="1532" Comment="added 106 characters in body; added 13 characters in body" Text="Which vegetables and/or fresh herbs should be used when making vegetable broth?&#xD;&#xA;&#xD;&#xA;Are there any vegetables/herbs that should be avoided?&#xD;&#xA;&#xD;&#xA;Can parts of vegetables that would otherwise be discarded be included (eg. potato peel, carrot tops, onion skins)? " />
  <row Id="8761" PostHistoryTypeId="6" PostId="2257" RevisionGUID="9c16a94c-f904-4a83-8543-03f1b3cc3f6b" CreationDate="2010-08-08T23:49:06.750" UserId="1443" Comment="edited tags" Text="&lt;shopping&gt;&lt;liver&gt;" />
  <row Id="8762" PostHistoryTypeId="2" PostId="4595" RevisionGUID="12a541c4-65d4-43eb-ba0d-db112b500a12" CreationDate="2010-08-08T23:49:18.777" UserId="1759" Text="Agree with Kevin above. I couldn't click the up arrow because I don't have enough reputation yet.&#xD;&#xA;&#xD;&#xA;Also, I highly recommend &quot;Ratio&quot; by Michael Ruhlman. Part 2 of that book is about stocks (broths)...and has an excellent section on vegetable stocks.&#xD;&#xA;&#xD;&#xA;Stocks are great! Stocks can make the difference between a great meal and a merely good meal." />
  <row Id="8763" PostHistoryTypeId="5" PostId="4595" RevisionGUID="c3b2736a-58b1-4eb5-8bd0-dea204ae020a" CreationDate="2010-08-08T23:56:33.927" UserId="1759" Comment="clarify" Text="Agree with Kevin above. I couldn't click the up arrow because I don't have enough reputation yet.&#xD;&#xA;&#xD;&#xA;Also, I highly recommend &quot;Ratio&quot; by Michael Ruhlman. Part 2 of that book is about stocks (broths)...and has an excellent section on vegetable stocks. (There is a technical difference between broths and stocks, but I don't think it matters in this case.)&#xD;&#xA;&#xD;&#xA;Stocks are great! Stocks can make the difference between a great meal and a merely good meal.&#xD;&#xA;&#xD;&#xA;&quot;Can parts of vegetables that would otherwise be discarded be included (eg. potato peel, carrot tops, onion skins)?&quot;&#xD;&#xA;&#xD;&#xA;Yes, as long as they are clean and fresh. Personally I'm not fond of adding potato peels." />
  <row Id="8764" PostHistoryTypeId="2" PostId="4596" RevisionGUID="803be1cc-094b-4c65-bf33-a5a842021995" CreationDate="2010-08-08T23:59:17.430" UserId="403" Text="You can give your candies hard shells by dipping them into a melted mixture of one part water, two parts sugar, and 1/2 part corn syrup. Melt those ingredients together over medium to medium-high heat until the sugar has totally dissolved and the mixture is at the hard crack stage (295-310&amp;deg; F./146-154&amp;deg; C.). Remove your pot of glaze from the heat and place it into a waiting bowl of ice water. Once the glaze has stopped bubbling, begin dipping your candies immediately. Once dipped, set them on an appropriate, greased surface to cool (use a flavorless oil or kitchen spray for this purpose).&#xD;&#xA;&#xD;&#xA;You'll want to skewer your candies to dip them; never attempt to dip candies into hot glaze by hand. You'll also want to set everything up for dipping before you make your glaze: have your bowl of ice water ready. Have a greased tray or marble slab ready to receive your dipped candies. Have your kitchen to yourself (distractions aren't good when working with hot glaze). &#xD;&#xA;&#xD;&#xA;Your glaze will cool very quickly, so work carefully but efficiently. " />
  <row Id="8765" PostHistoryTypeId="5" PostId="4596" RevisionGUID="7c68f55c-0dc6-454a-b300-2d362fa0cafd" CreationDate="2010-08-09T00:04:38.807" UserId="403" Comment="added 32 characters in body" Text="You can give your candies hard shells by dipping them into a melted mixture of one part water, two parts sugar, and 1/2 part corn syrup. Melt those ingredients together over medium to medium-high heat until the sugar has totally dissolved and the mixture is at the hard crack stage (295-310&amp;deg; F./146-154&amp;deg; C.). Remove your pot of glaze from the heat and place it into a waiting metal bowl of ice water. Once the glaze has stopped bubbling, begin dipping your candies immediately. Once dipped, set them on an appropriate, lightly greased surface to cool (use a flavorless oil or kitchen spray for greasing).&#xD;&#xA;&#xD;&#xA;You'll want to skewer your candies to dip them; &lt;i&gt;never attempt to dip candies into hot glaze by hand&lt;/i&gt;. You'll also want to set everything up for dipping &lt;i&gt;before&lt;/i&gt; you make your glaze: have your bowl of ice water ready. Have a greased tray or marble slab/counter ready to receive your dipped candies. Have your kitchen to yourself (distractions aren't good when working with hot glaze). &#xD;&#xA;&#xD;&#xA;Your glaze will cool very quickly, so work carefully but efficiently. " />
  <row Id="8766" PostHistoryTypeId="2" PostId="4597" RevisionGUID="afc5e759-f726-4b95-b2c0-6a5fcad5fe74" CreationDate="2010-08-09T00:07:34.870" UserId="1759" Text="From Michael Ruhlman's, &quot;The Elements of Cooking&quot;.&#xD;&#xA;&#xD;&#xA;&quot;Broths (bouillons) are distinguished from stocks in that a broth is intended to be served as is whereas a stock is the foundation for other preparations.&quot; p.74" />
  <row Id="8767" PostHistoryTypeId="6" PostId="4588" RevisionGUID="03461342-ee23-4a1c-9bd6-c7238227b299" CreationDate="2010-08-09T00:24:18.080" UserId="403" Comment="edited tags" Text="&lt;preparation&gt;&lt;candy&gt;&lt;coating&gt;" />
  <row Id="8768" PostHistoryTypeId="2" PostId="4598" RevisionGUID="9ad6e8ed-1b9e-40d9-9617-f22479bb2da5" CreationDate="2010-08-09T00:35:18.823" UserId="1808" Text="The easiest way to achieve a specific consistency of egg is to use the [Sous Vide][1] technique.  Using a water oven (http://www.google.com/products?q=sous+vide+oven) you can precisely control the temperature of the egg.  You can also create your own water oven (http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way) or other hacks (http://www.helium.com/items/1827269-how-to-use-a-cooler-to-cook-meat-sous-vide).  &#xD;&#xA;&#xD;&#xA;Personally, I just bring the temperature of a normal pan of water and eggs to slightly more than my target temperature (specific amount over is based on experimentation with water levels and temperature), then turn off the range, and let it sit for ten or so minutes.&#xD;&#xA;&#xD;&#xA;When using Sous Vide, time doesn't matter only temperature.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;" />
  <row Id="8769" PostHistoryTypeId="5" PostId="4584" RevisionGUID="9cc614d6-d0dc-445f-b34c-2085e7ce28da" CreationDate="2010-08-09T00:53:01.300" UserId="1532" Comment="changed broth to stock" Text="Which vegetables and/or fresh herbs should be used when making vegetable stock?&#xD;&#xA;&#xD;&#xA;Are there any vegetables/herbs that should be avoided?&#xD;&#xA;&#xD;&#xA;Can parts of vegetables that would otherwise be discarded be included (eg. potato peel, carrot tops, onion skins)? " />
  <row Id="8770" PostHistoryTypeId="4" PostId="4584" RevisionGUID="9cc614d6-d0dc-445f-b34c-2085e7ce28da" CreationDate="2010-08-09T00:53:01.300" UserId="1532" Comment="changed broth to stock" Text="Which vegetables to use for stock?" />
  <row Id="8771" PostHistoryTypeId="6" PostId="4584" RevisionGUID="9cc614d6-d0dc-445f-b34c-2085e7ce28da" CreationDate="2010-08-09T00:53:01.300" UserId="1532" Comment="changed broth to stock" Text="&lt;vegetables&gt;&lt;stock&gt;" />
  <row Id="8772" PostHistoryTypeId="5" PostId="4598" RevisionGUID="f150b5cb-bc00-4a5d-872f-fe017d5c17b5" CreationDate="2010-08-09T01:05:34.003" UserId="1808" Comment="added 33 characters in body" Text="The easiest way to achieve a specific consistency of egg is to use the [Sous Vide][1] technique.  Using a [water oven][2] you can precisely control the temperature of the egg.  You can also create your own [water oven][3] or other [hacks][4].  &#xD;&#xA;&#xD;&#xA;Personally, I just bring the temperature of a normal pan of water and eggs to slightly more than my target temperature (specific amount over is based on experimentation with water levels and temperature), then turn off the range, and let it sit for ten or so minutes.&#xD;&#xA;&#xD;&#xA;When using Sous Vide, time doesn't matter only temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [2]: http://www.google.com/products?q=sous+vide+oven&#xD;&#xA;  [3]: http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way&#xD;&#xA;  [4]: http://www.helium.com/items/1827269-how-to-use-a-cooler-to-cook-meat-sous-vide" />
  <row Id="8773" PostHistoryTypeId="2" PostId="4599" RevisionGUID="a0bf3507-a48f-4899-b0da-b9bed88cb001" CreationDate="2010-08-09T01:05:48.540" UserId="1502" Text="I love massaman, green curry, red curry, yellow curry, etc. &#xD;&#xA;&#xD;&#xA;Can any of these be made quickly at home with only 4-5 ingredients?" />
  <row Id="8774" PostHistoryTypeId="1" PostId="4599" RevisionGUID="a0bf3507-a48f-4899-b0da-b9bed88cb001" CreationDate="2010-08-09T01:05:48.540" UserId="1502" Text="Whats the simplest possible spicy thai curry?" />
  <row Id="8775" PostHistoryTypeId="3" PostId="4599" RevisionGUID="a0bf3507-a48f-4899-b0da-b9bed88cb001" CreationDate="2010-08-09T01:05:48.540" UserId="1502" Text="&lt;curry&gt;&lt;thai-cuisine&gt;" />
  <row Id="8776" PostHistoryTypeId="4" PostId="4568" RevisionGUID="e69c0371-b77e-460f-8153-1dd947df737e" CreationDate="2010-08-09T01:21:43.120" UserId="177" Comment="edited title; deleted 6 characters in body; edited title; edited title" Text="Other than tenderizing with a Meat Mallet any other techniques used to tenderize steaks?" />
  <row Id="8777" PostHistoryTypeId="5" PostId="4568" RevisionGUID="e69c0371-b77e-460f-8153-1dd947df737e" CreationDate="2010-08-09T01:21:43.120" UserId="177" Comment="edited title; deleted 6 characters in body; edited title; edited title" Text="Are there different methods that can be recommended for tenderizing a steak?" />
  <row Id="8778" PostHistoryTypeId="2" PostId="4600" RevisionGUID="cdc106c6-ebb3-49c4-9a24-fe79d9ea2796" CreationDate="2010-08-09T02:33:05.383" UserId="1467" Text="(Not a duplicate of [**this question**][1], I don't believe)&#xD;&#xA;&#xD;&#xA;If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there anything I can do to it to the evaporated milk to make it a suitable replacement for sweetened condensed milk?  Does the heating / sterilizing of evaporated milk ruin it as a replacement?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3072/is-sweetened-condensed-milk-a-substitute-for-evaporated-milk" />
  <row Id="8779" PostHistoryTypeId="1" PostId="4600" RevisionGUID="cdc106c6-ebb3-49c4-9a24-fe79d9ea2796" CreationDate="2010-08-09T02:33:05.383" UserId="1467" Text="Can evaporated milk be converted to sweetened condensed?" />
  <row Id="8780" PostHistoryTypeId="3" PostId="4600" RevisionGUID="cdc106c6-ebb3-49c4-9a24-fe79d9ea2796" CreationDate="2010-08-09T02:33:05.383" UserId="1467" Text="&lt;substitutions&gt;&lt;evaporated-milk&gt;" />
  <row Id="8781" PostHistoryTypeId="5" PostId="4588" RevisionGUID="ac5b0c65-b560-43ac-8ebf-b6343e82c7c0" CreationDate="2010-08-09T02:35:15.597" UserId="287" Comment="added 16 characters in body" Text="How do I make candy shell's like M&amp;M's or Reese's Pieces' have?" />
  <row Id="8782" PostHistoryTypeId="2" PostId="4601" RevisionGUID="d78c45e6-3c8d-430e-bdc8-1da13aa83820" CreationDate="2010-08-09T02:49:56.497" UserId="1434" Text="Instead of prosciutto, I used capers to try and maintain the salty aspect.  It worked ok, but something about the capers and cheese didn't seem right.  Any other suggestions?&#xD;&#xA;&#xD;&#xA;Also, to round out the dish with a bit more substance, I also added some diced zucchini, sauteed with garlic and shallots." />
  <row Id="8783" PostHistoryTypeId="1" PostId="4601" RevisionGUID="d78c45e6-3c8d-430e-bdc8-1da13aa83820" CreationDate="2010-08-09T02:49:56.497" UserId="1434" Text="What vegetarian substitute for prosciutto could I use in Carbonara?" />
  <row Id="8784" PostHistoryTypeId="3" PostId="4601" RevisionGUID="d78c45e6-3c8d-430e-bdc8-1da13aa83820" CreationDate="2010-08-09T02:49:56.497" UserId="1434" Text="&lt;substitutions&gt;&lt;italian-cuisine&gt;&lt;vegetarian&gt;" />
  <row Id="8785" PostHistoryTypeId="2" PostId="4602" RevisionGUID="3ffc8cfa-9c18-4971-9bf0-a6842ff5e65a" CreationDate="2010-08-09T03:05:51.640" UserId="87" Text="well veggie/cheese wise, i would recommend either of:&#xD;&#xA;&#xD;&#xA; - Chick peas drained in salt water and paprika and grilled in the oven for about 10 minutes&#xD;&#xA; - portabelo mushrooms cut into large chunks&#xD;&#xA; - fried halloumi&#xD;&#xA; - large chucnks of celery sauteed in salt pepper, and chilly &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8786" PostHistoryTypeId="2" PostId="4603" RevisionGUID="82e29f8c-64d6-471e-8eb6-a249a40b8cbf" CreationDate="2010-08-09T03:07:51.337" UserDisplayName="carovatom" Text="What is the very best substitute for salt, and still tastes great?" />
  <row Id="8787" PostHistoryTypeId="1" PostId="4603" RevisionGUID="82e29f8c-64d6-471e-8eb6-a249a40b8cbf" CreationDate="2010-08-09T03:07:51.337" UserDisplayName="carovatom" Text="Substitute for Salt" />
  <row Id="8788" PostHistoryTypeId="3" PostId="4603" RevisionGUID="82e29f8c-64d6-471e-8eb6-a249a40b8cbf" CreationDate="2010-08-09T03:07:51.337" UserDisplayName="carovatom" Text="&lt;salt&gt;" />
  <row Id="8789" PostHistoryTypeId="5" PostId="4594" RevisionGUID="8f982a16-d941-44ec-b60f-a640423b4c3f" CreationDate="2010-08-09T03:11:57.833" UserId="1443" Comment="added 28 characters in body" Text="Research:&#xD;&#xA;&#xD;&#xA;[Great Photo of Toffee Potatoes (TravelBlog.com)][2]&#xD;&#xA;&#xD;&#xA;&quot;Her Danish vegetarian equivalent of the Sunday roast is a decadent dish she calls mushroom pate. It's made with rice, mushrooms, onions, garlic, thyme, cream and eggs, all baked in the oven and served with warm pickled red cabbage, carrot batons **and the most delicious toffee potatoes**.&quot; [NZherald.com][3]&#xD;&#xA;&#xD;&#xA;&quot;When we were in Xian, the breakfast offerings included congee with corn, baked tofu with rice syrup, vegetable flied rice, and a wide assortment of regional teas. One unique tea tasted and looked just like spinach. On the way to see an archeological dig, we joined 10 tour buses of Chinese school children at a 'luncheon lodge' **and were served toffee potatoes (sweet potatoes served with caramelized rice sugar)**, red pepper flied cabbage, rice bundles, braised gluten with straw mushrooms, and quickly-braised greens with garlic.&quot; [Vegeterian Journal][4]&#xD;&#xA;&#xD;&#xA;&quot;The title of the blog indicates that I have found a new favourite food here and I ate about .5 kg of it at supper. **In Chinese restaurants in England we have toffee banana or apple- here they have toffee potato. It sounds a strange combination, but is delicious and great energy food...**&quot; [Tuktotheroad][5]&#xD;&#xA;&#xD;&#xA;Recipe links:&#xD;&#xA; -  &#xD;&#xA; - &#xD;&#xA;&#xD;&#xA;  [2]: http://www.travelblog.org/Photos/595334&#xD;&#xA;  [3]: http://www.nzherald.co.nz/food/news/article.cfm?c_id=206&amp;objectid=10663066&#xD;&#xA;  [4]: http://findarticles.com/p/articles/mi_m0FDE/is_4_24/ai_n15788130/&#xD;&#xA;  [5]: http://tuktotheroad.blogspot.com/2006_06_01_archive.html" />
  <row Id="8790" PostHistoryTypeId="2" PostId="4604" RevisionGUID="bbd56bdd-66c8-4d80-914b-eecf71e9e929" CreationDate="2010-08-09T03:12:28.707" UserId="1549" Text="I've not tried it, but to my mind sun-dried tomatoes, thinly sliced, should work. How about bell pepper, grilled until the skin goes black to give a nice smoky flavour?  " />
  <row Id="8791" PostHistoryTypeId="5" PostId="4594" RevisionGUID="b933f25e-5fd2-4f8e-8ba8-4215a35a793f" CreationDate="2010-08-09T03:21:27.637" UserId="1443" Comment="added 194 characters in body" Text="Research:&#xD;&#xA;&#xD;&#xA;[Great Photo of Toffee Potatoes (TravelBlog.com)][1]&#xD;&#xA;&#xD;&#xA;&quot;Her Danish vegetarian equivalent of the Sunday roast is a decadent dish she calls mushroom pate. It's made with rice, mushrooms, onions, garlic, thyme, cream and eggs, all baked in the oven and served with warm pickled red cabbage, carrot batons **and the most delicious toffee potatoes**.&quot; [NZherald.com][2]&#xD;&#xA;&#xD;&#xA;&quot;When we were in Xian, the breakfast offerings included congee with corn, baked tofu with rice syrup, vegetable flied rice, and a wide assortment of regional teas. One unique tea tasted and looked just like spinach. On the way to see an archeological dig, we joined 10 tour buses of Chinese school children at a 'luncheon lodge' **and were served toffee potatoes (sweet potatoes served with caramelized rice sugar)**, red pepper flied cabbage, rice bundles, braised gluten with straw mushrooms, and quickly-braised greens with garlic.&quot; [Vegeterian Journal][3]&#xD;&#xA;&#xD;&#xA;&quot;The title of the blog indicates that I have found a new favourite food here and I ate about .5 kg of it at supper. **In Chinese restaurants in England we have toffee banana or apple- here they have toffee potato. It sounds a strange combination, but is delicious and great energy food...**&quot; [Tuktotheroad][4]&#xD;&#xA;&#xD;&#xA;Recipe links:&#xD;&#xA;&#xD;&#xA; -  [Epicurious][5]&#xD;&#xA; -  [Group Recipes][6]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.travelblog.org/Photos/595334&#xD;&#xA;  [2]: http://www.nzherald.co.nz/food/news/article.cfm?c_id=206&amp;objectid=10663066&#xD;&#xA;  [3]: http://findarticles.com/p/articles/mi_m0FDE/is_4_24/ai_n15788130/&#xD;&#xA;  [4]: http://tuktotheroad.blogspot.com/2006_06_01_archive.html&#xD;&#xA;  [5]: http://www.epicurious.com/recipes/food/views/Caramelized-Potatoes-237664&#xD;&#xA;  [6]: http://www.grouprecipes.com/82847/danish-caramelized-potatoes.html" />
  <row Id="8792" PostHistoryTypeId="2" PostId="4605" RevisionGUID="77209130-3af6-4e9e-870d-cb8cbdcb9a87" CreationDate="2010-08-09T03:21:45.157" UserId="183" Text="You may convert evaporated milk into condensed milk by adding sugar to it. For each cup of  evaporated milk add about 1 and 1/4 cups of sugar.  Heat the mixture in a pan over the stovetop until the sugar dissolves completely.  Let it cool.  The heating of evaporated milk is similar to the treatment condensed milk undergoes, so the evaporated milk with sugar should be a perfect replacement." />
  <row Id="8793" PostHistoryTypeId="5" PostId="4605" RevisionGUID="413c0a96-0799-498a-a421-21e14ed8ec78" CreationDate="2010-08-09T03:36:02.280" UserId="183" Comment="added source" Text="You may convert evaporated milk into condensed milk by adding sugar to it. For each cup of  evaporated milk [add about 1 and 1/4 cups of sugar][1].  Pour the mixture in a pan, stir while heating on the stovetop until the sugar completely dissolves.  Let cool.  The heating of evaporated milk is similar to the treatment condensed milk undergoes, so the evaporated milk with sugar should be a perfect replacement.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ochef.com/500.htm" />
  <row Id="8794" PostHistoryTypeId="5" PostId="4546" RevisionGUID="73834358-04b4-4de3-8eca-a7e6154720d3" CreationDate="2010-08-09T03:39:43.563" UserId="183" Comment="fixed link reference" Text="If you are making your own marshmallows, you can add home made or purchased natural food color.  With home made colors there is a trade-off: too much coloring liquid and you get the added flavor, too little, and the colors will be whitish.  You make your own by [concentrating the juices][7] of blueberries, raspberries, spinach, or carrots, or by using turmeric.&#xD;&#xA;&#xD;&#xA;If you live close to a Whole Foods supermarket (or other well supplied supermarket) look in the spice section for the India Tree natural dyes. They cost more than the artificial colors, but they save you a lot of work.  You may also [buy them online][4].&#xD;&#xA;&#xD;&#xA;There are several companies that make natural colors.  US based [Wild Flavors][6] explains on their web site how they produce the natural colors they sell (look for the [PDFs][8] in the color library).&#xD;&#xA;&#xD;&#xA;[1]: http://www.shopbakersnook.com/NaturalFoodcoloringbyChefmaster.html&#xD;&#xA;[2]: http://www.rikenvitamin.jp/int/color/index.html&#xD;&#xA;[3]: http://www.foodcolourworld.com/products/nfc.html&#xD;&#xA;[5]: http://www.naturalcolors.com/&#xD;&#xA;[6]: http://www.wildflavors.com/?page=colors&#xD;&#xA;[4]: http://www.naturalcandystore.com/product/natural-decorating-food-colors&#xD;&#xA;[7]: http://www.buzzle.com/articles/natural-food-coloring.html&#xD;&#xA;[8]: http://www.wildflavors.com/?fuseaction=home.download&amp;folder_file_id=38CE8CBE-CF1C-2465-177E12A3EFBB4719" />
  <row Id="8795" PostHistoryTypeId="2" PostId="4606" RevisionGUID="df70daf8-1559-4fac-ac42-75c0a6ca2d1a" CreationDate="2010-08-09T03:49:28.777" UserId="1549" Text="If you have high blood pressure, then you may be looking for low-sodium salt. LoSalt is the only brand I've ever sampled and there is no obvious taste difference.&#xD;&#xA;&#xD;&#xA;If, on the other hand, you are looking to add a little taste variety to dishes, then you might try fish sauce, soy sauce or anchovies. Using parmigiano-reggiano or dashi will also give you the umami flavour. All of these however have a high salt content.&#xD;&#xA;&#xD;&#xA;Avoiding salt altogether, you might try various herbs and spices. Really anything will add flavour, but sage has a certain saltiness, as does vanilla for sweet dishes. You might also try a little lemon juice or vinegar in sauces. " />
  <row Id="8796" PostHistoryTypeId="2" PostId="4607" RevisionGUID="56bd4ea1-4c14-4e1e-8dc2-6f47db8d6027" CreationDate="2010-08-09T03:56:53.467" UserId="183" Text="Our taste buds are tuned for salt (NaCl), but potassium chloride (KCl) comes pretty close in reproducing the sensation.  There are a few commercial salt substitutes that incorporate KCl ([Nu-salt][1], [Morton Salt Substitute][2] in the US).  As sodium is an essential mineral and potassium may be hard to get out of the body, make sure you ask a doctor before completely eliminating salt.&#xD;&#xA;&#xD;&#xA;[1]: http://www.nusalt.com/faq/index.html&#xD;&#xA;[2]: http://www.mortonsalt.com/products/foodsalts/salt_sub.htm" />
  <row Id="8797" PostHistoryTypeId="2" PostId="4608" RevisionGUID="e6bf807c-16c9-4744-a410-567c61da2278" CreationDate="2010-08-09T04:22:54.857" UserDisplayName="daniel" Text="I know how to fix a split mayonnaise made with olive/veg oil. Not a problem.&#xD;&#xA;&#xD;&#xA;I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It emulsified beautifully, chilled wonderfully.. and then as soon as you put it on a burger it gets too warm and splits faster than a gymnast at the Olympics.&#xD;&#xA;&#xD;&#xA;The recipe I used:&#xD;&#xA;&#xD;&#xA;2 egg yolks&#xD;&#xA;&#xD;&#xA;1.5tbsp dijon&#xD;&#xA;&#xD;&#xA;1tbsp white wine vinegar&#xD;&#xA;&#xD;&#xA;S&amp;P&#xD;&#xA;&#xD;&#xA;600mL bacon fat&#xD;&#xA;&#xD;&#xA;800mL vegetable oil&#xD;&#xA;&#xD;&#xA;Two egg yolks should be more than enough to emulsify this, and indeed were--I had to add tons of veg oil just to get the right consistency. But as soon as the mayonnaise gets above fridge temp, it splits immediately. Will re-emulsify with agitation, but that's a bit tough to do when one is trying to serve a burger in a restaurant. Help?" />
  <row Id="8798" PostHistoryTypeId="1" PostId="4608" RevisionGUID="e6bf807c-16c9-4744-a410-567c61da2278" CreationDate="2010-08-09T04:22:54.857" UserDisplayName="daniel" Text="Split mayonnaise. Help." />
  <row Id="8799" PostHistoryTypeId="3" PostId="4608" RevisionGUID="e6bf807c-16c9-4744-a410-567c61da2278" CreationDate="2010-08-09T04:22:54.857" UserDisplayName="daniel" Text="&lt;sauce&gt;&lt;mayonnaise&gt;&lt;split&gt;" />
  <row Id="8800" PostHistoryTypeId="2" PostId="4609" RevisionGUID="b2b701d6-69e0-469f-9294-b4042c01f87e" CreationDate="2010-08-09T04:27:50.060" UserDisplayName="daniel" Text="No. Proper curries have far, far more than five ingredients. It is possible to make something sort of kind of similar in the sense that some shrimp and fish served in a broth is like a bouillabaisse, but really it will not be the same. If you really want to go that route, go to a decent supermarket that focuses on Asian foods and buy something pre-made." />
  <row Id="8801" PostHistoryTypeId="6" PostId="2840" RevisionGUID="d4ae1e83-6403-47a6-8698-6250a6c80d11" CreationDate="2010-08-09T05:03:56.410" UserId="1443" Comment="edited tags" Text="&lt;raw&gt;" />
  <row Id="8802" PostHistoryTypeId="6" PostId="515" RevisionGUID="805910e9-b552-4007-a6ff-4e742f41de5d" CreationDate="2010-08-09T05:18:26.510" UserId="1443" Comment="tag cleanup" Text="&lt;eggs&gt;&lt;food-science&gt;&lt;food-differences&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="8803" PostHistoryTypeId="6" PostId="2243" RevisionGUID="daa0cb16-e027-43c0-bd88-5bdd980beafe" CreationDate="2010-08-09T05:20:13.027" UserId="1443" Comment="tag cleanup" Text="&lt;food-differences&gt;&lt;yogurt&gt;" />
  <row Id="8804" PostHistoryTypeId="6" PostId="434" RevisionGUID="6b8aaca3-f750-44a9-a975-e0d7ee0eead7" CreationDate="2010-08-09T05:21:04.227" UserId="1443" Comment="tag cleanup" Text="&lt;preparation&gt;&lt;food-science&gt;&lt;beans&gt;&lt;soaking&gt;" />
  <row Id="8805" PostHistoryTypeId="6" PostId="3551" RevisionGUID="2bd0e6ba-776e-424d-933b-9b2cc78b5bd7" CreationDate="2010-08-09T05:22:03.540" UserId="1443" Comment="tag cleanup" Text="&lt;recipe-problems&gt;&lt;vegetables&gt;&lt;oil&gt;&lt;measurements&gt;&lt;sauteing&gt;" />
  <row Id="8806" PostHistoryTypeId="2" PostId="4610" RevisionGUID="ea0ad25b-7cd6-4e7b-abe4-770d74653cf9" CreationDate="2010-08-09T05:22:17.393" UserDisplayName="daniel" Text="Your best bet is to look at the dominant flavour notes of the oyster in question--different species have different flavours. (We recently had at the restaurant some wild oysters from County Clare, Ireland, which had dominant flavours of melon and cut grass. Paired with a yuzu mignonette they were absolutely dynamite).&#xD;&#xA;&#xD;&#xA;Anyway. Look at the dominant notes, and think about what pairs nicely with those. If you get oysters with a big cucumber flavour, mint could be absolutely gorgeous, when used fresh and with restraint." />
  <row Id="8807" PostHistoryTypeId="6" PostId="2118" RevisionGUID="76dd0f9c-6b95-4be6-9892-053a22e40c0f" CreationDate="2010-08-09T05:22:57.610" UserId="1443" Comment="tag cleanup" Text="&lt;baking&gt;&lt;bread&gt;&lt;cookies&gt;" />
  <row Id="8808" PostHistoryTypeId="2" PostId="4611" RevisionGUID="85ee6a7e-503c-48be-8016-b969b0a97f68" CreationDate="2010-08-09T05:23:34.350" UserId="1393" Text="This is purely a guess, but I'm thinking that a little xanthan gum, say 0.5% by weight, might stabilize it. I'd shear it in with the yolk/mustard/vinegar, let it hydrate for ten minutes, make the mayo, then pass it through a tamis to make sure there aren't any gritty bits. If you try it, let me know if it helps. " />
  <row Id="8810" PostHistoryTypeId="6" PostId="373" RevisionGUID="73bacad1-69e4-4846-b6a4-352fdc71dd19" CreationDate="2010-08-09T05:25:31.943" UserId="1443" Comment="tag cleanup" Text="&lt;temperature&gt;&lt;cooking-time&gt;&lt;egg-whites&gt;&lt;beat&gt;&lt;macaron&gt;" />
  <row Id="8811" PostHistoryTypeId="6" PostId="940" RevisionGUID="7b01b835-0c92-4476-8824-58c5b0d5adad" CreationDate="2010-08-09T05:26:53.017" UserId="1443" Comment="edited tags" Text="&lt;preparation&gt;&lt;lamb&gt;&lt;butchering&gt;" />
  <row Id="8812" PostHistoryTypeId="6" PostId="2564" RevisionGUID="18a9634f-2f34-4872-9714-2f89a2df027d" CreationDate="2010-08-09T05:27:27.430" UserId="1443" Comment="tag cleanup" Text="&lt;cookware&gt;&lt;maintenance&gt;&lt;non-stick&gt;" />
  <row Id="8813" PostHistoryTypeId="6" PostId="4532" RevisionGUID="a4fcb4ee-e783-41a8-8968-44ed4c373b8d" CreationDate="2010-08-09T05:28:20.520" UserId="1443" Comment="tag cleanup" Text="&lt;recipe&gt;&lt;dessert&gt;&lt;color&gt;&lt;candy&gt;" />
  <row Id="8814" PostHistoryTypeId="2" PostId="4612" RevisionGUID="da1809e6-3f06-4a6f-9204-6615dfd14c7a" CreationDate="2010-08-09T05:30:17.643" UserId="1393" Text="I'd recommend thinly sliced and seared shiitake mushrooms for an umami boost and appropriate texture. Really get a nice brown crust on them." />
  <row Id="8815" PostHistoryTypeId="6" PostId="1464" RevisionGUID="5b96a086-0d06-4ad2-8102-fd9a6f0de99a" CreationDate="2010-08-09T05:30:35.723" UserId="1443" Comment="tag cleanup" Text="&lt;equipment&gt;&lt;knives&gt;&lt;shopping&gt;" />
  <row Id="8816" PostHistoryTypeId="2" PostId="4613" RevisionGUID="b888b137-3157-4975-8c6f-2016d49fad00" CreationDate="2010-08-09T05:31:24.210" UserId="1393" Text="Yes, you will need to buy a pre-made curry paste if you want to get anywhere near 5 ingredients. Mae Ploy is a reputable brand. " />
  <row Id="8817" PostHistoryTypeId="6" PostId="4608" RevisionGUID="f19e3936-d1ff-46da-ba5b-ba02f7ac4688" CreationDate="2010-08-09T05:34:02.503" UserId="1443" Comment="tag cleanup" Text="&lt;recipe-problems&gt;&lt;sauce&gt;&lt;mayonnaise&gt;&lt;split&gt;" />
  <row Id="8818" PostHistoryTypeId="2" PostId="4614" RevisionGUID="b6cb75d8-3ab3-48b6-9780-58185552dee2" CreationDate="2010-08-09T05:39:02.820" UserId="1393" Text="Over on this [question about measurements][1] we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one you would trust? This is a community wiki question since it has no definitive answer. I'll throw out three to get us started:&#xD;&#xA;&#xD;&#xA;Good signs:&#xD;&#xA;+ If I can see a picture of the finished food and it looks delicious&#xD;&#xA;&#xD;&#xA;Bad signs:&#xD;&#xA;+ If the author doesn't know the diff between &quot;1 cup of pecans, chopped&quot; and &quot;1 cup of chopped pecans&quot;&#xD;&#xA;+ If the ingredients aren't listed in the order you will need them in the recipe&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4572/when-a-recipe-calls-for-a-cup-of-chopped-nuts-should-they-be-measured-before-cho" />
  <row Id="8819" PostHistoryTypeId="1" PostId="4614" RevisionGUID="b6cb75d8-3ab3-48b6-9780-58185552dee2" CreationDate="2010-08-09T05:39:02.820" UserId="1393" Text="Cues to a reliable or unreliable recipe?" />
  <row Id="8820" PostHistoryTypeId="3" PostId="4614" RevisionGUID="b6cb75d8-3ab3-48b6-9780-58185552dee2" CreationDate="2010-08-09T05:39:02.820" UserId="1393" Text="&lt;recipe-problems&gt;" />
  <row Id="8821" PostHistoryTypeId="16" PostId="4614" RevisionGUID="b6cb75d8-3ab3-48b6-9780-58185552dee2" CreationDate="2010-08-09T05:39:02.820" UserId="1393" />
  <row Id="8822" PostHistoryTypeId="6" PostId="964" RevisionGUID="40ad0ab9-1e65-427a-8b39-e4a4a57dfbfd" CreationDate="2010-08-09T05:40:42.397" UserId="1443" Comment="tag cleanup" Text="&lt;drinks&gt;&lt;coffee&gt;&lt;roasting&gt;" />
  <row Id="8823" PostHistoryTypeId="6" PostId="4603" RevisionGUID="642740f2-0601-48d9-9833-9b1bc22a5b9a" CreationDate="2010-08-09T05:47:58.653" UserId="1443" Comment="tag cleanup; edited tags" Text="&lt;substitutions&gt;&lt;salt&gt;&lt;health&gt;&lt;food-science&gt;" />
  <row Id="8824" PostHistoryTypeId="2" PostId="4615" RevisionGUID="8beeb47c-8102-4c0f-8693-8cf567165eb4" CreationDate="2010-08-09T05:50:26.387" UserDisplayName="daniel" Text="There is no substitute for salt. Sorry. It has effects on the tastebuds and the body that cannot be replicated.&#xD;&#xA;&#xD;&#xA;However! They can be _approached_ to a degree that most people will find interchangeable. Acids can mimic the flavour-enhancing qualities of salt in a big way. The more acid you have in a dish, the less salt you will need. Beware of going too far, of course, as too much acid is just unpleasant and will need salt to counterbalance.&#xD;&#xA;&#xD;&#xA;Heat--as in capsaicin, chili peppers--can produce much the same effect.&#xD;&#xA;&#xD;&#xA;Echoing papin's information above; NA and K (sodium and potassium) exist in balance in the body. Too far in one direction and you have a heart attack (too much K), too much in the other and (if memory serves; I could be wrong) you essentially drown (or is it edema? I can't remember). If avoiding sodium is related to a health concern, please speak to your primary healthcare provider before adjusting your diet in this way." />
  <row Id="8825" PostHistoryTypeId="2" PostId="4616" RevisionGUID="f7dbdead-591f-4c2b-b2a6-e37423590b7f" CreationDate="2010-08-09T05:55:46.843" UserDisplayName="daniel" Text="I look for notes that give subsitutions. If the recipe creator can't be arsed to either provide subs or say &quot;you really can't substitute,&quot; then it seems to me they aren't so much interested in _cooking_ as they are in _must provide dogmatic formula_. This doesn't work for me.&#xD;&#xA;&#xD;&#xA;Notes along the way--&quot;you are looking for a texture like...&quot; &quot;the colour should be... but don't worry if it looks like...&quot;--are essential.&#xD;&#xA;&#xD;&#xA;A complete lack of &quot;Oh by the way you should have done X an hour before you did Y&quot; is non-negotiable. Anytime I cook through a recipe like that without reading first (caveat emptor, I know) I tend to end up swearing and throwing things. Timelines are _key_.&#xD;&#xA;&#xD;&#xA;(By the way, I'll be hanging onto this thread as it will definitely help me with the cookbook project I'm working on. Thanks for asking!)" />
  <row Id="8826" PostHistoryTypeId="16" PostId="4616" RevisionGUID="f7dbdead-591f-4c2b-b2a6-e37423590b7f" CreationDate="2010-08-09T05:55:46.843" UserId="-1" />
  <row Id="8827" PostHistoryTypeId="2" PostId="4617" RevisionGUID="3486a619-38cf-40cd-997d-6fb99552cfa6" CreationDate="2010-08-09T06:07:28.397" UserId="1443" Text="I think @roux is generally right, curries are like mexican moles, they have lots of spices and are fairly complex. But I do think there are some short-cuts.  &#xD;&#xA;&#xD;&#xA;The most important components in a curry are sweetness, creaminess, heat, citrus, salt, and depth.  I don't know if by simple you also mean you want to use common ingredients, or just 'few' ingredients.  This is what I would use if I only had common ingredients:&#xD;&#xA;&#xD;&#xA;Coconut milk, cayenne pepper, onion/garlic/ginger, lemon/lime juice, salt/pepper, sugar/honey.  I'd also add basil/cilantro/jalapeno for green, tumeric/cumin for yellow, ketchup/tomato paste/chili powder for red.&#xD;&#xA;&#xD;&#xA;The traditional ingredients you're trying to replicate are lemongrass, lime-leaf, fish sauce, &#xD;&#xA;&#xD;&#xA;You might need a dash of soy sauce if you can't find fish sauce." />
  <row Id="8828" PostHistoryTypeId="6" PostId="2176" RevisionGUID="f668c96d-930e-4970-91cb-b81a610e7e17" CreationDate="2010-08-09T06:19:39.590" UserId="1443" Comment="tag cleanup" Text="&lt;pasta&gt;&lt;italian-cuisine&gt;&lt;seasoning&gt;&lt;basil&gt;" />
  <row Id="8829" PostHistoryTypeId="2" PostId="4618" RevisionGUID="6c2e3401-c29a-46d1-a52b-4ac2a5f5efb0" CreationDate="2010-08-09T06:52:52.923" UserId="1443" Text="I think a good recipe has several basic components.&#xD;&#xA;&#xD;&#xA;An introduction.  It should describe the dish, its appeal, briefly its history, its usage, and what techniques it involves.&#xD;&#xA;&#xD;&#xA;An assessment of the prep time, cooking time, cost, and difficulty.&#xD;&#xA;&#xD;&#xA;Clearly sized and organized ingredients (wet/dry, major/minor, by stage, role).&#xD;&#xA;&#xD;&#xA;Simply written steps which emphasize sense-notes: how to tell when something is ready.  These are analogous to driving directions where the writer says, look for the large blue roof on the left, or wait until the road starts to get really curvy and go downhill.  They help you know where you are, and when to stop. A good recipe will tell you about the ideal texture, color, heat levels, scents, and even taste.  They let you in to what *a chef* is looking for and thinking when they make something.&#xD;&#xA;&#xD;&#xA;A great photo.  It's often a gimmick, but a good photo really helps one envision a dish.  Even better is a whole sequence of photos, one for ingredients, each stage of prep, intermediate goals, and the final product.&#xD;&#xA;&#xD;&#xA;I also like a detour into nutrition, anecdotes about where the author ate/made/found/invented the recipe, and any other interesting discursions.  &#xD;&#xA;&#xD;&#xA;A bonus is suggestions of next things to try, substitutions or alternatives, ideal accompaniments, drink pairings, and plating ideas.&#xD;&#xA;&#xD;&#xA;Also, I generally look at the source--who the author is, and where the recipe was published. " />
  <row Id="8830" PostHistoryTypeId="16" PostId="4618" RevisionGUID="6c2e3401-c29a-46d1-a52b-4ac2a5f5efb0" CreationDate="2010-08-09T06:52:52.923" UserId="-1" />
  <row Id="8831" PostHistoryTypeId="5" PostId="4617" RevisionGUID="4d3aff42-e98a-489f-8fc0-4a149b533958" CreationDate="2010-08-09T06:54:30.907" UserId="1443" Comment="added 4 characters in body" Text="I think @roux is generally right, curries are like mexican moles, they have lots of spices and are fairly complex. But I do think there are some short-cuts.  &#xD;&#xA;&#xD;&#xA;The most important components in a curry are sweetness, creaminess, heat, citrus, salt, and depth.  I don't know if by simple you also mean you want to use common ingredients, or just 'few' ingredients.  This is what I would use if I only had common ingredients:&#xD;&#xA;&#xD;&#xA;Coconut milk, cayenne pepper, onion/garlic/ginger, lemon/lime juice, salt/pepper, sugar/honey.  I'd also add basil/cilantro/jalapeno for green, tumeric/cumin for yellow, ketchup/tomato paste/chili powder for red.&#xD;&#xA;&#xD;&#xA;If you have them, the traditional ingredients you're trying to replicate are lemongrass for lemon juice, lime-leaf for lime juice, fish sauce for salt (or soy sauce)." />
  <row Id="8832" PostHistoryTypeId="2" PostId="4619" RevisionGUID="9a0d1a2d-ed39-4d6c-ab20-fdfc48c0044f" CreationDate="2010-08-09T07:02:06.133" UserId="611" Text="To directly answer your question: no, you can't.&#xD;&#xA;However, you could prepare a curry paste at home and then refrigerate it. In my experience, they can last for a month without issue.&#xD;&#xA;&#xD;&#xA;This recipe is good for 2-3 woks worth of curry noodles, you can also add coconut milk on the wok towards the end.&#xD;&#xA;&#xD;&#xA; - 1-2 fresh chillies, deseeded&#xD;&#xA; - 4-5 cloves of garlic&#xD;&#xA; - 1 tsp ground ginger&#xD;&#xA; - 1 tsp ground cumin&#xD;&#xA; - 0.5 tsp turmeric&#xD;&#xA; - 0.5 tsp ground cardamom&#xD;&#xA; - 0.25 tsp ground cloves&#xD;&#xA; - 0.25 tsp ground cinnamon&#xD;&#xA; - 1 tablespoon ground coriander&#xD;&#xA; - 3 tablespoons soy sauce&#xD;&#xA;&#xD;&#xA;Put everything in a food processor and blitz. There's your curry paste. &#xD;&#xA;Extra points for adding a handfull of fresh coriander leaves, or the flesh of a mango to the mix.&#xD;&#xA;" />
  <row Id="8833" PostHistoryTypeId="6" PostId="3565" RevisionGUID="f4ab078e-b36a-4e03-941c-492fe4f1d01c" CreationDate="2010-08-09T07:23:20.230" UserId="1443" Comment="edited tags" Text="&lt;kitchen&gt;&lt;organization&gt;" />
  <row Id="8834" PostHistoryTypeId="2" PostId="4620" RevisionGUID="12dfc5dc-0cc1-4b51-84ce-1b6cb337a68a" CreationDate="2010-08-09T07:27:45.477" UserId="1812" Text="If you're after emulating a carbonara it's worth noting that it doesn't feature prosciutto anywhere between the ingredients, it uses bacon, and it's supposed to be soft (not crispy), fat and closer to small cubes (diced) than slices if you cut it yourself.&#xD;&#xA;The closest thing in texture you will get are most likely mushrooms, salting them and working towards taking away any aftertaste is up to you." />
  <row Id="8835" PostHistoryTypeId="5" PostId="4617" RevisionGUID="7d33fa95-8d4c-46b4-8654-7695c834f556" CreationDate="2010-08-09T07:35:05.710" UserId="1443" Comment="deleted 13 characters in body" Text="I think @roux is generally right, curries are like mexican moles, they have lots of spices and are fairly complex. But I do think there are some short-cuts.  &#xD;&#xA;&#xD;&#xA;The most important components in a curry are sweetness, creaminess, heat, citrus, salt, and depth.  I don't know if by simple you also mean you want to use common ingredients, or just 'few' ingredients.  This is what I would use if I only had common ingredients:&#xD;&#xA;&#xD;&#xA;Coconut milk, cayenne pepper, onion/garlic/ginger, lemon/lime juice, salt/pepper, sugar/honey.  I'd also add basil/cilantro/jalapeno for green, tumeric/cumin for yellow, ketchup/tomato paste/chili powder for red.  &#xD;&#xA;&#xD;&#xA;If you have them, the traditional ingredients you're trying to replicate are lemongrass, lime-leaf, red or green chiles, and fish sauce (or soy sauce)." />
  <row Id="8836" PostHistoryTypeId="5" PostId="4202" RevisionGUID="502d54f0-7bac-4cbf-b542-8556668e06e9" CreationDate="2010-08-09T08:07:20.327" UserId="210" Comment="edited body" Text="When we were kids my mum used to do this for us, but always with bought rolls.  Basically she would buy crusty rolls from the bakery.  Usually these would have been cooked in batches and so where they were joined to another roll there would be a bit which was not crusty.  she would scoop out the bread from these points and then just pour soup into the roll.  We would drink the soup from the roll, then at the end eat the whole thing. Delicious.&#xD;&#xA;&#xD;&#xA;On the idea of making bread which was all crust, I wonder if you could do this by rolling your bread out flat, like a small pizza, then getting  a potato and cutting one end flat, so it can stand on the flat end.  Then wrap the bread around the potato, leaving the cut end uncovered.  put it in the oven stood on the flat end and when it cooks you should get a bowl shaped bread roll that you could fill with soup.&#xD;&#xA;&#xD;&#xA;The potato might affect the cooking of the bread though, so might not be appropriate, but a stone (hard to stand up) or half brick (square, but might work) might work better.&#xD;&#xA;&#xD;&#xA;Not sure if having the bread around the stone will affect its cooking too much, it might be a case of try it and see.  You also might not get the desired effect if the inside has a crust as well as the soup might not soak into the bread as well. &#xD;&#xA;&#xD;&#xA;[This answer][1] will help getting the rolls to be nice and crusty I think.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1535/techniques-to-get-a-nice-golden-brown-crust-on-bread" />
  <row Id="8837" PostHistoryTypeId="5" PostId="4592" RevisionGUID="ceee6a3d-b4ed-4f11-b32c-6fe3ad5f49ee" CreationDate="2010-08-09T08:10:47.807" UserId="210" Comment="edited body" Text="Much agreed with Krister that simple is best.  Also, to really emphasize the difference, I'd aim for larger flakes of both the 'regular' salt and the sea-salt. Here are some serving ideas.&#xD;&#xA;&#xD;&#xA;1. Just the salt.  Side by side, on a dark plate with some small divider.  A pinch of each.  That's it.&#xD;&#xA;&#xD;&#xA;2.  Broth.  A very simple vegetable broth, made with a little butter (unsalted of course) and fresh tomato, and perhaps a spring of fresh thyme or rosemary, warmed to about 160 degrees, and strained through cheesecloth. I'd add about 2/3 the salt during cooking and a few 'fresh' flakes at service.&#xD;&#xA;&#xD;&#xA;3.  Fish.  Preferably raw.  A piece of sushi-grade salmon would be delicious.  Add a few flakes of salt.&#xD;&#xA;&#xD;&#xA;4.  Meat.  Take one very good, very fatty, very juicy piece of meat.  Sear it on all sides to about medium rare.  Salt.&#xD;&#xA;&#xD;&#xA;5.  Chocolate.  Salt is a wonderful accompaniment to dark chocolate.  And dark chocolate with caramel.  Make or purchase such a confection, and serve two side by side with a few flakes of each salt on top.&#xD;&#xA;&#xD;&#xA;6.  Fruit.  I recommend a piece of watermelon.  Possibly grilled.&#xD;&#xA;&#xD;&#xA;7.  Tea.  Find a good recipe for salt tea, popular in parts of Asia.  Serve in two small Japanese style tea cups.&#xD;&#xA;&#xD;&#xA;You have lots of options.  Small portions will be key.  Not overcooking anything will be key.  Interesting options whether or not to tell your guests ahead of a dish which preparation is which, or let them to identify the difference with their palettes. Perhaps a combination, letting them try to guess at first, then with instruction, and finishing with guessing again.  I'd add in some history, possibly from the highly recommended book *Salt*.  Or just Wikipedia.  Tell them all of the functions salt serves in our bodies, but especially in the transmissions of flavor on the tongue.  Great idea...!" />
  <row Id="8838" PostHistoryTypeId="2" PostId="4621" RevisionGUID="9a10b887-faab-4f79-bafc-2e40dba98982" CreationDate="2010-08-09T08:19:59.517" UserId="1633" Text="I wan't this to be a thread about how one can cook for people with different allergies. This includes differences in preperations, substitues and everything else one can think of. I have celiac disease myself, as well as a lot of friends with different allergies (Laktose, egg, fish etc) and sometimes have a hard time making dinner that everyone can eat. I'm also quite lazy, and don't wan't to make 3 different sauces and garnices and guessing many of you have the same way.&#xD;&#xA;&#xD;&#xA;Some tips for gluten free baking:&#xD;&#xA;&#xD;&#xA; 1. If you can, always use milk and egg in your doug.&#xD;&#xA; 2. Always use psyllium husk fiber.&#xD;&#xA; 3. Heat up the liquid, add husk fiber and yeast and let this stand for at least 10-20 minuts.&#xD;&#xA; 4. Don't use as much flour as you would normaly do. If you have to much flour the yeast will not work as well, and your bakery will be flat. The doug should be something between a doug and batter.&#xD;&#xA; 5. Brush proteins on the doug before you put it in the oven to get a crispy outside for bread. If you don't do this, the outside will be soft and white.&#xD;&#xA;&#xD;&#xA;Using these three steps I will always get my bakery using yeast really nice. Please come with your tips on cooking and baking for people with different allergies." />
  <row Id="8839" PostHistoryTypeId="1" PostId="4621" RevisionGUID="9a10b887-faab-4f79-bafc-2e40dba98982" CreationDate="2010-08-09T08:19:59.517" UserId="1633" Text="Tips on cooking for people with different allergies." />
  <row Id="8840" PostHistoryTypeId="3" PostId="4621" RevisionGUID="9a10b887-faab-4f79-bafc-2e40dba98982" CreationDate="2010-08-09T08:19:59.517" UserId="1633" Text="&lt;tips&gt;&lt;allergy&gt;" />
  <row Id="8841" PostHistoryTypeId="16" PostId="4621" RevisionGUID="9a10b887-faab-4f79-bafc-2e40dba98982" CreationDate="2010-08-09T08:19:59.517" UserId="1633" />
  <row Id="8842" PostHistoryTypeId="2" PostId="4622" RevisionGUID="5869a4d8-76fd-4670-8044-a99f9719c2e1" CreationDate="2010-08-09T09:27:00.637" UserId="450" Text="I have to agree that cooking for allergies is a nightmare. My mum and sister are both lactose intolerant while my best friend is celiac.&#xD;&#xA;&#xD;&#xA;My tips for celiac cooking are pretty much the same - however i tend to add a little more water into the mixture rather than cutting down on the amount of flour. Has the same effect i guess.&#xD;&#xA;&#xD;&#xA;In terms of lactose, I cannot recommend enough the use of soya alternatives. Since going &quot;dairy free&quot; my family have cooked with soya natural yoghurt to great sucess, we use the soya milk for making a white sauce.&#xD;&#xA;The only thing that we have never been able to make is &quot;butter chicken&quot; - the problem is in the name.&#xD;&#xA;&#xD;&#xA;I would also say that in the case of my sister and mum, they cannot deal with the enzimes so they have a tablet that they take and from that they can then break down the bad bits. Really useful for when eating out. &#xD;&#xA;Plus we have found milk and stuff that has taken away the bad lactose bits and still tastes like real milk!&#xD;&#xA;&#xD;&#xA;All in all, I would say that do not be scared by an allergy. There are so many alternatives available out there these days. You just have to be more aware. And go for it.&#xD;&#xA;&#xD;&#xA;Happy to suggest recipes and other ideas!!&#xD;&#xA;" />
  <row Id="8843" PostHistoryTypeId="16" PostId="4622" RevisionGUID="5869a4d8-76fd-4670-8044-a99f9719c2e1" CreationDate="2010-08-09T09:27:00.637" UserId="-1" />
  <row Id="8844" PostHistoryTypeId="5" PostId="4621" RevisionGUID="900ed388-c99e-44d5-9492-aecb9d9ff628" CreationDate="2010-08-09T09:27:37.687" UserId="1443" Comment="spelling" Text="I want this to be a thread about how one can cook for people with different allergies. This includes differences in preparations, substitutes and everything else one can think of. I have celiac disease myself, as well as a lot of friends with different allergies (Lactose, egg, fish etc) and sometimes have a hard time making dinner that everyone can eat. I'm also quite lazy, and don't wan't to make 3 different sauces and garnishes and guessing many of you have the same way.&#xD;&#xA;&#xD;&#xA;Some tips for gluten free baking:&#xD;&#xA;&#xD;&#xA; 1. If you can, always use milk and egg in your dough.&#xD;&#xA; 2. Always use psyllium husk fiber.&#xD;&#xA; 3. Heat up the liquid, add husk fiber and yeast and let this stand for at least 10-20 minuts.&#xD;&#xA; 4. Don't use as much flour as you would normaly do. If you have to much flour the yeast will not work as well, and your bakery will be flat. The doug should be something between a dough and batter.&#xD;&#xA; 5. Brush proteins on the dough before you put it in the oven to get a crispy outside for bread. If you don't do this, the outside will be soft and white.&#xD;&#xA;&#xD;&#xA;Using these three steps I always get really nice results baking with yeast. Please come with your tips on cooking and baking for people with different allergies." />
  <row Id="8845" PostHistoryTypeId="2" PostId="4623" RevisionGUID="05870058-0403-4645-9469-61b38e69bd88" CreationDate="2010-08-09T09:36:02.717" UserId="1274" Text="In [this thread about cooking for people with allergies][1] the first commenter (rightly, IMHO) suggests splitting up that general effort into more allergy-specific tips. The overall effort might still be worthwile, but as I suffer from the 'fruit/nut' allergy myself, I would like to start this question &amp; answer.&#xD;&#xA;&#xD;&#xA;My question: which foods trigger the fruit/nut allergy, rated by severity, and what techniques can you use to reduce the effect? I will be answering my own question as well (in the hope of offering some help), but would prefer answers that I don't know already.&#xD;&#xA;&#xD;&#xA;For those that aren't aware of the allergy for nuts and fruits and wondering whether they may have it, here are links to [wikipedia on oral allergy syndrome][2] and the [Calgary Allergy network][3] (as I find their site useful and will be using it, and my own experience, as a departure point. Note that the allergy may start later in life.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4621/tips-on-cooking-for-people-with-different-allergies&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Oral_allergy_syndrome&#xD;&#xA;  [3]: http://www.calgaryallergy.ca/Articles/English/Oral_Food_Allergy.htm" />
  <row Id="8846" PostHistoryTypeId="1" PostId="4623" RevisionGUID="05870058-0403-4645-9469-61b38e69bd88" CreationDate="2010-08-09T09:36:02.717" UserId="1274" Text="Fruit/nut allergy - cooking for" />
  <row Id="8847" PostHistoryTypeId="3" PostId="4623" RevisionGUID="05870058-0403-4645-9469-61b38e69bd88" CreationDate="2010-08-09T09:36:02.717" UserId="1274" Text="&lt;please-remove-this-tag&gt;&lt;fruit&gt;&lt;allergy&gt;&lt;nuts&gt;" />
  <row Id="8848" PostHistoryTypeId="2" PostId="4624" RevisionGUID="ae70e8cf-5bf5-4cb6-bc78-3bb94c0075f8" CreationDate="2010-08-09T09:56:36.307" UserId="1274" Text="[From the source (CAN)][1]&#xD;&#xA;&#xD;&#xA;&gt; Fruit, Vegetable &amp; Nut Allergies&#xD;&#xA;&gt; Associated with Spring Allergies  (due&#xD;&#xA;&gt; to tree pollen) FRUITS:  APPLE family&#xD;&#xA;&gt; (apple, pear) PLUM family (plum,&#xD;&#xA;&gt; peach, prune, nectarine, apricot,&#xD;&#xA;&gt; cherry) KIWI&#xD;&#xA;&gt; &#xD;&#xA;&gt; VEGETABLES: PARSLEY family (carrot,&#xD;&#xA;&gt; celery, dill, anise, cumin, coriander,&#xD;&#xA;&gt; caraway) POTATO family (potato,&#xD;&#xA;&gt; tomato, green pepper)&#xD;&#xA;&gt; &#xD;&#xA;&gt; NUTS:  Hazelnut, walnut, almond&#xD;&#xA;&gt; &#xD;&#xA;&gt; LEGUMES: Peas, beans, peanut&#xD;&#xA;&gt; &#xD;&#xA;&gt; SEEDS: Sunflower&#xD;&#xA;&gt; &#xD;&#xA;&gt; Ragweed allergy (which causes hayfever&#xD;&#xA;&gt; in August and September) can be&#xD;&#xA;&gt; associated with allergies to raw&#xD;&#xA;&gt; bananas, and the members of the gourd&#xD;&#xA;&gt; family (melon, watermelon, honeydew,&#xD;&#xA;&gt; cantaloupe, zucchini and cucumber).&#xD;&#xA;&gt; &#xD;&#xA;&gt; Grass allergy can be associated with&#xD;&#xA;&gt; allergies to orange, melon,&#xD;&#xA;&gt; watermelon, tomato, kiwi, peanut.&#xD;&#xA;&#xD;&#xA;Explaining about the allergy and ways of combatting it: &#xD;&#xA;&#xD;&#xA;&gt; These allergic reactions usually occur&#xD;&#xA;&gt; only when the food is raw. People who&#xD;&#xA;&gt; are allergic to the raw food can eat&#xD;&#xA;&gt; it cooked, canned, microwaved,&#xD;&#xA;&gt; processed or baked. For example,&#xD;&#xA;&gt; someone allergic to raw apples can eat&#xD;&#xA;&gt; apple sauce, apple jelly, apple juice,&#xD;&#xA;&gt; apple pie and dried apples. However,&#xD;&#xA;&gt; nuts may cause allergic reactions&#xD;&#xA;&gt; whether raw or cooked. This problem is&#xD;&#xA;&gt; usually life long. Allergy tests to&#xD;&#xA;&gt; these foods may sometimes be negative&#xD;&#xA;&gt; unless a fresh fruit is used for the&#xD;&#xA;&gt; test (instead of a commercial allergy&#xD;&#xA;&gt; extract). The allergic reaction to&#xD;&#xA;&gt; these foods can occur anytime of the&#xD;&#xA;&gt; year when eating the foods but can be&#xD;&#xA;&gt; worse during the pollen season and&#xD;&#xA;&gt; especially if hayfever is very&#xD;&#xA;&gt; troublesome that year.&#xD;&#xA;&gt; &#xD;&#xA;&gt; The allergic reaction is not due to&#xD;&#xA;&gt; pesticides, chemicals or wax on the&#xD;&#xA;&gt; fruit. Howeve,r because the more&#xD;&#xA;&gt; allergic part of the fruit may be in&#xD;&#xA;&gt; the skin, some people allergic to&#xD;&#xA;&gt; fruits, e.g., peaches, can eat the&#xD;&#xA;&gt; flesh without reaction if the skin is&#xD;&#xA;&gt; peeled away. Similarly for apples,&#xD;&#xA;&gt; some brands of apples cause more&#xD;&#xA;&gt; allergic reactions than others.&#xD;&#xA;&gt; Freshly picked apple, e.g., straight&#xD;&#xA;&gt; from the tree or an unripe apple, may&#xD;&#xA;&gt; cause fewer allergic reactions than&#xD;&#xA;&gt; one which is very ripe or one which&#xD;&#xA;&gt; has been stored for weeks after&#xD;&#xA;&gt; picking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;To this, I'd like to add that, in The Netherlands at least, the Santana apple is available as a special anti-allergy apple, and, for me at least, it works!&#xD;&#xA;&#xD;&#xA;Also, as a technique, (deep)freezing the food may also offer benefits, or cooking the food in acid(ic) substances.&#xD;&#xA;&#xD;&#xA;&gt; Other alternatives:&#xD;&#xA;&gt; &#xD;&#xA;&gt; Substitute Raw Fruits Berries*&#xD;&#xA;&gt; (strawberry, blueberry, raspberries,&#xD;&#xA;&gt; etc.), citrus* (orange, mandarins,&#xD;&#xA;&gt; etc.), grapes, currants, gooseberries,&#xD;&#xA;&gt; guava, mango, figs, pineapple, papaya,&#xD;&#xA;&gt; avocado, persimmon, pomegranates,&#xD;&#xA;&gt; watermelon*.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Substitute Raw Vegetables MUSTARD&#xD;&#xA;&gt; family (cabbage, cauliflower,&#xD;&#xA;&gt; broccoli, watercress, radish GOOSEFOOT&#xD;&#xA;&gt; family (spinach, swiss chard)&#xD;&#xA;&gt; COMPOSITE family (green onions)&#xD;&#xA;&gt; &#xD;&#xA;&gt; Substitute Nuts Peanut*, cashew,&#xD;&#xA;&gt; pistachio, brazil, macadamia, pine&#xD;&#xA;&gt; nut.&#xD;&#xA;&gt; &#xD;&#xA;&gt; *May occasionally cause Oral Allergy Syndrome.&#xD;&#xA;&#xD;&#xA;For me, this list indeed works, as I have a milder version of OAS. The substitue nuts work for me as well (walnut and almonds are terrible to me: the above are fine). When using pine nuts, try to use the European version, as the Chinese one can be horrible (which is a general problem with Chinese pine nuts)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.calgaryallergy.ca/Articles/English/Oral_Food_Allergy.htm" />
  <row Id="8849" PostHistoryTypeId="2" PostId="4625" RevisionGUID="07f56b73-0d39-43e1-8a81-c99a23caf275" CreationDate="2010-08-09T10:07:11.810" UserId="1274" Text="Well, if you're having friends over for dinner, you're probably willing to put in some extra effort anyway. That may sounds like throwaway advice, but it's not meant that way: for instance when my vegetarian friends come over, I make sure to have vegetarian food (duh), or I go buffet-style: as longs as there are enough vegetarian dishes, not all of them need to be that way.&#xD;&#xA;&#xD;&#xA;The same thing (buffet) could work for multiple allergies.&#xD;&#xA;&#xD;&#xA;Some times, however, sure, you're tired, rushed, or you just don't want to 'rise to the occasion'. I get that. Apparently there are commercial products out there that may help you ([one such example offering][1]), and amazon has a TON of cookbooks on this issue as well. ([One example][2], and [one more][3]) (Also note the 'Customers Who Bought This Item Also Bought' section).&#xD;&#xA;&#xD;&#xA;Good luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.intolerablefood.com/products.html&#xD;&#xA;  [2]: http://www.amazon.com/Gluten-Wheat-Dairy-Free-Cookbook/dp/0722540272&#xD;&#xA;  [3]: http://www.amazon.com/Mastering-Your-Gluten-Dairy-Kitchen/dp/0595515266/ref=pd_cp_b_0" />
  <row Id="8850" PostHistoryTypeId="16" PostId="4625" RevisionGUID="07f56b73-0d39-43e1-8a81-c99a23caf275" CreationDate="2010-08-09T10:07:11.810" UserId="-1" />
  <row Id="8851" PostHistoryTypeId="5" PostId="4621" RevisionGUID="6a3f30bd-b924-471d-acb6-75b6301cb633" CreationDate="2010-08-09T10:48:00.957" UserId="1633" Comment="Added some specifications as to why this is a legit question." Text="I want this to be a thread about how one can cook for people with different allergies. This includes differences in preparations, substitutes and everything else one can think of. I have celiac disease myself, as well as a lot of friends with different allergies (Lactose, egg, fish etc) and sometimes have a hard time making dinner that everyone can eat. I'm also quite lazy, and don't wan't to make 3 different sauces and garnishes and guessing many of you have the same way.&#xD;&#xA;&#xD;&#xA;Some tips for gluten free baking:&#xD;&#xA;&#xD;&#xA; 1. If you can, always use milk and egg in your dough.&#xD;&#xA; 2. Always use psyllium husk fiber.&#xD;&#xA; 3. Heat up the liquid, add husk fiber and yeast and let this stand for at least 10-20 minuts.&#xD;&#xA; 4. Don't use as much flour as you would normaly do. If you have to much flour the yeast will not work as well, and your bakery will be flat. The doug should be something between a dough and batter.&#xD;&#xA; 5. Brush proteins on the dough before you put it in the oven to get a crispy outside for bread. If you don't do this, the outside will be soft and white.&#xD;&#xA;&#xD;&#xA;Using these three steps I always get really nice results baking with yeast. Please come with your tips on cooking and baking for people with different allergies.&#xD;&#xA;&#xD;&#xA;EDIT: This question is quite broad, and in my oppinion have to be. It's not only on tips on specific allergies, but more about what can one do when people have different allergies. For example: Every new years eve, I have to make food which don't containt gluten, laktose, egg or nuts. It's not a big problem if you seperate them, but what ingredients can you substitute with when you wan't to make one dish for everyone? &#xD;&#xA;&#xD;&#xA;Like if you wan't to make a cake, you can't use eggs, flour, milk or nuts, so one can substitute with gluten free flour mixes, egg substitute, skip nuts and find laktose free milk (not soya milk since some of them might contain gluten). Lots of other issues comes up to. If you wan't cream on your cake, how should one do that without using laktose? &#xD;&#xA;&#xD;&#xA;Cooking for one specific allergy is no problem, but cooking for several at a time, and trying to make as few differences as possible, is actually a quite big problem." />
  <row Id="8852" PostHistoryTypeId="2" PostId="4626" RevisionGUID="9a96777a-8fab-497b-a10f-d038a52c6f30" CreationDate="2010-08-09T10:48:44.963" UserId="210" Text="I love camping, and would like to expand my camping cooking repertoire.  This got me wondering if I could cook cakes (other than pancakes) whilst camping where I won't have an oven, and will only have a dual burner camping stove.  So are there ways of cooking cakes without an oven?  Or are there cake like alternatives? " />
  <row Id="8853" PostHistoryTypeId="1" PostId="4626" RevisionGUID="9a96777a-8fab-497b-a10f-d038a52c6f30" CreationDate="2010-08-09T10:48:44.963" UserId="210" Text="Cakes that can be cooked whilst camping?" />
  <row Id="8854" PostHistoryTypeId="3" PostId="4626" RevisionGUID="9a96777a-8fab-497b-a10f-d038a52c6f30" CreationDate="2010-08-09T10:48:44.963" UserId="210" Text="&lt;cake&gt;&lt;camping&gt;" />
  <row Id="8855" PostHistoryTypeId="6" PostId="4572" RevisionGUID="48f0d8a2-d0b1-463d-ad2d-91dab2bd8a59" CreationDate="2010-08-09T10:50:53.807" UserId="210" Comment="edited tags" Text="&lt;measurements&gt;" />
  <row Id="8856" PostHistoryTypeId="5" PostId="4602" RevisionGUID="13fb2ba7-3c4f-4a1e-9ec2-26c11f6759cb" CreationDate="2010-08-09T10:58:21.223" UserId="210" Comment="deleted 1 characters in body" Text="well veggie/cheese wise, i would recommend either of:&#xD;&#xA;&#xD;&#xA; - Chick peas drained in salt water and paprika and grilled in the oven for about 10 minutes&#xD;&#xA; - portabelo mushrooms cut into large chunks&#xD;&#xA; - fried halloumi&#xD;&#xA; - large chunks of celery sauteed in salt pepper, and chilly &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8857" PostHistoryTypeId="2" PostId="4627" RevisionGUID="99533427-a81f-4149-b687-880aa8b3067e" CreationDate="2010-08-09T11:26:25.170" UserId="1274" Text="There are a couple of tricks you can try. The recipe (ingredients) will make a difference, of course, but:&#xD;&#xA;&#xD;&#xA; 1. Use a really heavy pan, possibly line it with (greased) baking paper&#xD;&#xA; 2. Dutch over workaround&#xD;&#xA; 3. Heavy large pan using a little (disposable if you want) metal rack/tray to lift the cake away from the walls. Use a drop of water if you must.&#xD;&#xA;&#xD;&#xA;You could also try 'open' pies with just fried dough bottom, cheesecake, etc." />
  <row Id="8862" PostHistoryTypeId="5" PostId="4621" RevisionGUID="2b1f0d75-5e7c-4966-b008-dcec6acb12ac" CreationDate="2010-08-09T11:31:29.250" UserId="1443" Comment="spelling" Text="I want this to be a thread about how one can cook for people with different allergies. This includes differences in preparations, substitutes and everything else one can think of. I have celiac disease myself, as well as a lot of friends with different allergies (Lactose, egg, fish etc) and sometimes have a hard time making dinner that everyone can eat. I'm also quite lazy, and don't wan't to make 3 different sauces and garnishes and guessing many of you have the same way.&#xD;&#xA;&#xD;&#xA;Some tips for gluten free baking:&#xD;&#xA;&#xD;&#xA; 1. If you can, always use milk and egg in your dough.&#xD;&#xA; 2. Always use psyllium husk fiber.&#xD;&#xA; 3. Heat up the liquid, add husk fiber and yeast and let this stand for at least 10-20 minuts.&#xD;&#xA; 4. Don't use as much flour as you would normaly do. If you have to much flour the yeast will not work as well, and your bakery will be flat. The doug should be something between a dough and batter.&#xD;&#xA; 5. Brush proteins on the dough before you put it in the oven to get a crispy outside for bread. If you don't do this, the outside will be soft and white.&#xD;&#xA;&#xD;&#xA;Using these three steps I always get really nice results baking with yeast. Please come with your tips on cooking and baking for people with different allergies.&#xD;&#xA;&#xD;&#xA;EDIT: This question is quite broad, and in my opinion has to be. It's not only on tips on specific allergies, but more about *what can one do when multiple people have different allergies*. For example: Every new years eve, I have to make food which doesn't contain gluten, lactose, egg or nuts. It's not a big problem if you to separate them, but what ingredients can you substitute with when you want to make one dish for everyone? &#xD;&#xA;&#xD;&#xA;Like if you want to make a cake, you can't use eggs, flour, milk or nuts, so one can substitute with gluten free flour mixes, egg substitute, skip nuts and find lactose free milk (not soy milk since some of them might contain gluten). Lots of other issues comes up to. If you want cream on your cake, how should one do that without using lactose? &#xD;&#xA;&#xD;&#xA;Cooking for one specific allergy is no problem, but cooking for several at a time, and trying to make as few differences as possible, is actually a quite big problem." />
  <row Id="8863" PostHistoryTypeId="2" PostId="4629" RevisionGUID="07a4a49f-f776-456b-bf2d-0a73f69b3d50" CreationDate="2010-08-09T11:31:35.987" UserId="1633" Text="I have had problems using bread makers myself, and therefor don't use them anymore. I have added my best tip for gluten free yeast baking in the thread [Gluten free cooking][1]. At least this works fine for me, and my girlfriend actually envy me for my nice bread, which tastes and looks better then the ones she buy in the store.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4628/gluten-free-cooking" />
  <row Id="8865" PostHistoryTypeId="2" PostId="4630" RevisionGUID="8558202b-26f9-4b43-8c80-cbc4a4f54155" CreationDate="2010-08-09T12:15:34.620" UserId="1274" Text="Presumably, this is something that's being eaten responsibly. &#xD;&#xA;&#xD;&#xA;The combination of 'delicate' and 'flavorful' is interesting. ´Regular´ carpaccio's try to emphasize the good qualities of the meat you´re eating, adding a few notes to make the experience more interesting than just having one and the same taste.&#xD;&#xA;&#xD;&#xA;Acidic or sour notes presumably´d still work. Capers, lemon juice, (flavoured) vinegars. &#xD;&#xA;&#xD;&#xA;As we're now eating whale I'd take a trip into things that are commonly associated with fish (smoked salmon, tuna steak) which you'd normally not see often with your carpaccio. Say, chives, or dill might be fun. (touch of cream and lemon juice, perhaps).&#xD;&#xA;&#xD;&#xA;I'd like some black pepper as well. Greens to freshen up the plate." />
  <row Id="8866" PostHistoryTypeId="5" PostId="4621" RevisionGUID="6d60fe25-163b-421a-a064-14326b9a0a91" CreationDate="2010-08-09T12:32:30.357" UserId="1633" Comment="Changed the question to contain cross allergies" Text="Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For example, it's a big problem making a cake without gluten, laktose and eggs, but this issue might come at hand. Often one don't wish to make three different cakes, so tips one how to assert this problem is that I wan't from this thread. Will also try to summarize the tips in this post.&#xD;&#xA;&#xD;&#xA;Tips for intollerance, religion and personal choices are also welcome. Actually tips for cooking for everyone of us who tend to be a pain in the ass (I have celiaki myself, so not offence intended).&#xD;&#xA;&#xD;&#xA; 1. Make a list of can have ingredients for the possible courses.&#xD;&#xA; 2. Use substitute products (Not easy since they might behave a bit differently).&#xD;&#xA; 3. Make buffet where one have several gluten/laktose/egg/... free dishes (Can be a lot of work).&#xD;&#xA;&#xD;&#xA;For tips on specific allergies, see: [Fruit/nuts][1], [Gluten][2]&#xD;&#xA;&#xD;&#xA;EDIT: I have specified the question quite a lot from the original by request from Ocaasi, since it started quite broad. The original question is removed. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4623/fruit-nut-allergy-cooking-for&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4628/gluten-free-cooking" />
  <row Id="8867" PostHistoryTypeId="2" PostId="4631" RevisionGUID="d086b1a3-7554-49e9-810b-e3edab3469eb" CreationDate="2010-08-09T12:43:05.080" UserId="67" Text="I don't often cook for people with gluten issues; most of the problems I deal with when cooking for others are avoiding corn, milk from cows and nuts, none of which are allergies, they're all intollerances, so small amounts might cause GI problems, but won't cause anaphylaxis and kill someone.  I also sometimes cook for people who have other dietary restrictions (preference or religious, such as no pork, no meat, no animal products).&#xD;&#xA;&#xD;&#xA;To take the buffet idea one step further, consider something like 'assemble your own' dishes like fajitas or tacos.  You can serve both corn and flour tortillas (or as a salad for those avoiding carbs entirely), beans for protein instead of meat, etc.&#xD;&#xA;&#xD;&#xA;I also like items that can be assembled individually -- it's easy to designate a stuffed pepper as dairy-free or meat free; much more so than a corner of a casserole, particularly if you have to replace the binder for that portion.  You may need to mark the special ones if you're trying to keep track of lots variations (color toothpicks might work).  If you have enough ramekins, you might be able to make individual casserole-like items in advance, or be able to take items that are normally served family style and individualize them (eg, meatloaf into burgers, so you pull out a portion or two and don't use breadcrumbs).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8868" PostHistoryTypeId="16" PostId="4631" RevisionGUID="d086b1a3-7554-49e9-810b-e3edab3469eb" CreationDate="2010-08-09T12:43:05.080" UserId="-1" />
  <row Id="8869" PostHistoryTypeId="2" PostId="4632" RevisionGUID="baede417-9c3a-41bf-b9ab-dab7e8ca2660" CreationDate="2010-08-09T12:55:40.250" UserId="1821" Text="You could use a drill and soup can.&#xD;&#xA;&#xD;&#xA;http://lifehacker.com/5494207/roast-coffee-with-a-drill-and-a-soup-can&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cache.gawkerassets.com/assets/images/17/2010/03/340x_totally_hardcore_roaster.jpg&#xD;&#xA;&#xD;&#xA;Other life hacker tips for roasting coffee at home on the cheap&#xD;&#xA;&#xD;&#xA;http://lifehacker.com/226925/diy-coffee-roasting&#xD;&#xA;&#xD;&#xA;http://lifehacker.com/365235/roll-your-own-coffee-roaster-on+the+cheap&#xD;&#xA;" />
  <row Id="8870" PostHistoryTypeId="5" PostId="4314" RevisionGUID="7b2c288e-2759-4ba2-ba82-8a1b2e3b7b6f" CreationDate="2010-08-09T12:58:21.477" UserId="1710" Comment="added 202 characters in body" Text="It's become something of a quest for me to find a curry recipe that tastes like the curry you get from an Indian Takeaway.  I'm getting close with the consistency, but can't get the taste right.&#xD;&#xA;&#xD;&#xA;I won't list the various and numerous things that I've tried, but most of the variations that I've tried include:&#xD;&#xA;&#xD;&#xA;tomatoes (I've tried fresh, tinned and purée), onion, yoghurt (although this doesn't seem to affect the flavour, so I stopped using it), cumin (tried seeds and ground), mustard seeds, coriander (fresh and ground), ginger (fresh and ground), fenugreek (fresh and ground), garam masala.&#xD;&#xA;&#xD;&#xA;I'm pretty sure that I'm missing one or two ingredients that restaurants and takeaways use as a matter of course, but I haven't been able to find it.  Can anyone point me in the right direction?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;I didn't realise that they differ, but I'm in the UK - so that's the takeaway I'm referring to.&#xD;&#xA;&#xD;&#xA;I appreciate curry's vary in taste, but there seems to be an underlying taste to all the tomato based ones.  For the purpose of clarity, I'm trying to make a Rogan Josh.&#xD;&#xA;&#xD;&#xA;Here's a sample of the sort of thing that I've been trying:&#xD;&#xA;&#xD;&#xA;- 4 - 5 tomatoes, skinned and chopped&#xD;&#xA;- 1 Onion chopped&#xD;&#xA;- 1 lb Diced Lamb&#xD;&#xA;- 2 - 3 Garlic cloves crushed and chopped&#xD;&#xA;- 2 tablespoons of Garam Masalla&#xD;&#xA;- 1 tablespoon turmeric&#xD;&#xA;- 1 teaspoon mustard seeds&#xD;&#xA;- 1 teaspoon cumin seeds&#xD;&#xA;- 1 tablespoon ground coriander&#xD;&#xA;- 1 tablespoon ground cumin&#xD;&#xA;- 1 inch root ginger grated&#xD;&#xA;- Oil&#xD;&#xA;&#xD;&#xA;Slowly heat the mustard and cumin seeds until the pop, then add the onions and garlic and fry gently until soft.&#xD;&#xA;Add the meat and up the heat to cook.  After about 10 mins add the other ingredients and leave for an hour or until the tomatoes have turned into sauce.&#xD;&#xA;&#xD;&#xA;Another thing that I've tried is puréeing the garlic, spices, tomatoes and ginger and adding that after the onions are cooked.  This helps with the consistency, but doesn't really affect the taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;The best single answer that I had to this was cream.  However, cloves did also make a difference.  I still haven't managed to get the takeaway flavour, but thanks for all the suggestions." />
  <row Id="8871" PostHistoryTypeId="2" PostId="4633" RevisionGUID="7bc13cf8-ed83-4e5f-8fe7-91dea6b44e36" CreationDate="2010-08-09T12:58:33.143" UserId="67" Text="I'd look towards a dutch oven and cake-like items:&#xD;&#xA;&#xD;&#xA;* upside-down cakes&#xD;&#xA;* cobblers / crisps / grunts / bettys / slumps / etc.&#xD;&#xA;&#xD;&#xA;In all of these, the fruit on the bottom helps to protect from the bottom of the cake-like-item cooking too quickly.  You can either cook directly in the dutch oven, or drop another pan inside the dutch oven to speed on cleaning if you're going to be cooking a few of 'em.  &#xD;&#xA;&#xD;&#xA;You'll also want to look for dutch ovens that are made for baking -- they have a lip on the lid, so you can put coals on top and pull the lid without the ash falling into what you're cooking." />
  <row Id="8872" PostHistoryTypeId="6" PostId="4364" RevisionGUID="89dac240-e4db-48ac-aa6e-734626fb91d0" CreationDate="2010-08-09T13:24:35.307" UserId="373" Comment="edited tags" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;italian-cuisine&gt;&lt;carbonara&gt;" />
  <row Id="8873" PostHistoryTypeId="6" PostId="4601" RevisionGUID="f73cca38-660e-41d8-81be-5c4abbce26c1" CreationDate="2010-08-09T13:25:07.083" UserId="373" Comment="edited tags" Text="&lt;substitutions&gt;&lt;italian-cuisine&gt;&lt;vegetarian&gt;&lt;carbonara&gt;" />
  <row Id="8874" PostHistoryTypeId="2" PostId="4634" RevisionGUID="6734914f-ed32-4b5a-a216-b57178ecde3a" CreationDate="2010-08-09T13:32:51.470" UserId="145" Text="I compare it with several other recipes of the same, similar dish. For example lets use chili. If I see a recipe for chili that I might want to try I will compare it to what I know about how to make chili. If it's similar I will then look at other chili recipes and compare the similarities and differences.  If anything throws off warning flags in my head I'll just move off and find another recipe.&#xD;&#xA;&#xD;&#xA;I also look at who wrote the recipe. If it's a chef I trust then I'll just go ahead and start cooking." />
  <row Id="8875" PostHistoryTypeId="16" PostId="4634" RevisionGUID="6734914f-ed32-4b5a-a216-b57178ecde3a" CreationDate="2010-08-09T13:32:51.470" UserId="-1" />
  <row Id="8876" PostHistoryTypeId="2" PostId="4635" RevisionGUID="6a3ca5a9-fc7f-4156-b2d6-1da22b8bc9ff" CreationDate="2010-08-09T13:35:53.443" UserId="588" Text="I've an &quot;Aga toaster&quot;, which is like a couple of disks of 2cm wire mesh joined together with a handle:&#xD;&#xA;&#xD;&#xA;![Aga toaster][1]&#xD;&#xA;&#xD;&#xA;But no matter what I try, most of the time the toast sticks. Any ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.woodstockfires.co.uk/_productimages/toaster.jpg" />
  <row Id="8877" PostHistoryTypeId="1" PostId="4635" RevisionGUID="6a3ca5a9-fc7f-4156-b2d6-1da22b8bc9ff" CreationDate="2010-08-09T13:35:53.443" UserId="588" Text="How do I cook toast on an Aga?" />
  <row Id="8878" PostHistoryTypeId="3" PostId="4635" RevisionGUID="6a3ca5a9-fc7f-4156-b2d6-1da22b8bc9ff" CreationDate="2010-08-09T13:35:53.443" UserId="588" Text="&lt;bread&gt;" />
  <row Id="8879" PostHistoryTypeId="5" PostId="4627" RevisionGUID="3d970b25-b54e-4986-a7c4-9b6bc41eae52" CreationDate="2010-08-09T13:43:24.127" UserId="1259" Comment="spelling of &quot;Dutch Oven&quot;" Text="There are a couple of tricks you can try. The recipe (ingredients) will make a difference, of course, but:&#xD;&#xA;&#xD;&#xA; 1. Use a really heavy pan, possibly line it with (greased) baking paper&#xD;&#xA; 2. Dutch oven workaround&#xD;&#xA; 3. Heavy large pan using a little (disposable if you want) metal rack/tray to lift the cake away from the walls. Use a drop of water if you must.&#xD;&#xA;&#xD;&#xA;You could also try 'open' pies with just fried dough bottom, cheesecake, etc." />
  <row Id="8880" PostHistoryTypeId="2" PostId="4636" RevisionGUID="eee8b748-01e1-4714-a541-f115737c54e2" CreationDate="2010-08-09T13:49:04.720" UserId="67" Text="I have different expectations from cookbooks and stuff online.  Many cook book recipes are checked in a test kitchen, where they'll try different stoves / microwaves / etc, following the recipes without having extra information in advance.  I have no idea if there's the equivalent of a 'UL' mark for test kitchens, though.&#xD;&#xA;&#xD;&#xA;All other recipes, unless it's really good with descriptive text like roux and ocaasi mentioned (cook until browned and crispy, about 10 minutes; reduce by half; etc), are to be assumed suspect.  Even terms like 'medium onion' bother me unless the amount of onion isn't really important.  'An onion the size of a tennis ball' sounds unprofessional, but I think it's a clue that the recipe writer knows about the issue that people's 'medium onion' may vary, which means there's a chance they've shared the recipe with others already.&#xD;&#xA;&#xD;&#xA;(I still have some issues with some of my mom's recpies ... when it says 'the size of a walnut', I have no idea if that's shelled, or unshelled)&#xD;&#xA;&#xD;&#xA;I'm also not sure that I'd trust professional chefs any more than amateur chefs -- some professionals are used to cooking huge batches, and just scale them down; but that could have issues in how much surface area there is for evaporation, etc.  It's one thing if it's from someone who you've tried their recipes before, but part of that's also that you like their flavor combinations not just that they can write a clear, unambiguous recipe.&#xD;&#xA;&#xD;&#xA;I also like recipes that clearly list what equipment you'll need, not just the ingrediant list." />
  <row Id="8881" PostHistoryTypeId="16" PostId="4636" RevisionGUID="eee8b748-01e1-4714-a541-f115737c54e2" CreationDate="2010-08-09T13:49:04.720" UserId="-1" />
  <row Id="8882" PostHistoryTypeId="2" PostId="4637" RevisionGUID="53f959c6-7ad8-4231-ab71-0dd36462f154" CreationDate="2010-08-09T13:51:53.483" UserId="624" Text="I've had difficulties with breaking emulsions in Mayo before, and it can happen for many reasons, even with enough egg present. It might be worth trying to reset the emulsion:&#xD;&#xA;&#xD;&#xA;Lightly beat 1 egg yolk in a bowl, beat in a bit of the mayo (warmed slightly to work with), and transfer to a blender (easier than using a whisk; if you have hulk forearms, you can whisk away), and pulse to emulsify (a second or two). Continue adding more mayo to the mix and pulsing for a few seconds until all the mayo is incorporated. If using the blender, be careful not to overwork the mayo, as this may also break the emulsion. If you do overwork it, you can always just start the process again with another yolk.&#xD;&#xA;&#xD;&#xA;I've had home-made mayos break on me for no particular reason, and rebuilding the emulsion with a fresh yolk fixed the problem.&#xD;&#xA;&#xD;&#xA;A commercial emulsifier like soy lecithin might be easier (and more effective). It is often added to emulsions (salad dressings, ice cream, store-bought mayo, etc.) to stabilize them when shipping and storing in a wide range or temperatures. Lecithin doesn't have any real flavor and doesn't modify the texture much other than holding the emulsion together." />
  <row Id="8883" PostHistoryTypeId="2" PostId="4638" RevisionGUID="319f118a-8b75-4b7a-ad21-31203a43abf1" CreationDate="2010-08-09T14:08:49.340" UserId="1443" Text="Pretty much what it sounds like.  1.25 pound whole Maine lobster cooked mid-day on Saturday and refridgerated until Monday evening.  Still in the shell, claws, tail, and all.  Still good?&#xD;&#xA;&#xD;&#xA;I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish.  Is that hunch justified?" />
  <row Id="8884" PostHistoryTypeId="1" PostId="4638" RevisionGUID="319f118a-8b75-4b7a-ad21-31203a43abf1" CreationDate="2010-08-09T14:08:49.340" UserId="1443" Text="Lobster, steamed Saturday afternoon, eaten Monday night?" />
  <row Id="8885" PostHistoryTypeId="3" PostId="4638" RevisionGUID="319f118a-8b75-4b7a-ad21-31203a43abf1" CreationDate="2010-08-09T14:08:49.340" UserId="1443" Text="&lt;storage-lifetime&gt;&lt;lobster&gt;" />
  <row Id="8886" PostHistoryTypeId="2" PostId="4639" RevisionGUID="52b54140-67c2-4179-b63f-391fd8c4b99d" CreationDate="2010-08-09T14:40:40.277" UserId="15" Text="one vegan substitue would be some tempeh:&#xD;&#xA;&#xD;&#xA;The texture of it can be augmented by frying it whole before slicing it to give you the chew, and the flavor can be made nice and smokey while doing so. Now I am speaking less to the ribboned style of prosciutto and more to the wedged chunks of the meat. But the delicate/toughness of the meat carries through nicely using tempeh in other foods like omelets as well. I am not sure you would get the taste from fakin bacon; but the blocks of tempeh could be where its at." />
  <row Id="8887" PostHistoryTypeId="2" PostId="4640" RevisionGUID="29d4270c-1f04-42e2-8849-0622d5a2044e" CreationDate="2010-08-09T14:53:27.920" UserId="403" Text="This is my recipe for &amp;eacute;touff&amp;eacute;e:&#xD;&#xA;&#xD;&#xA;4 Tbsp butter&lt;br&gt;&#xD;&#xA;4 Tbsp flour&lt;br&gt;&#xD;&#xA;1/2 cup chopped celery&lt;br&gt;&#xD;&#xA;1/2 cup minced bell pepper&lt;br&gt;&#xD;&#xA;2 toes minced garlic&lt;br&gt;&#xD;&#xA;1/2 cup chopped green onion&lt;br&gt;&#xD;&#xA;3 Tbsp chopped parsley&lt;br&gt;&#xD;&#xA;1/2 cup seafood stock&lt;br&gt;&#xD;&#xA;1/2 cup white wine&lt;br&gt;&#xD;&#xA;salt, pepper, and hot sauce to taste&lt;br&gt;&#xD;&#xA;8 oz crawfish tails&lt;br&gt;&#xD;&#xA;&#xD;&#xA;I want to double the recipe, substituting a cup of chopped okra for the additional 1/2 cup each of celery and bell pepper otherwise called for. What concerns me about doing this is okra's mucilaginousness; I know that my great-grandmother adjusted her &amp;eacute;touff&amp;eacute;e recipe when adding okra to it to prevent it from becoming too gummy but can't remember how." />
  <row Id="8888" PostHistoryTypeId="1" PostId="4640" RevisionGUID="29d4270c-1f04-42e2-8849-0622d5a2044e" CreationDate="2010-08-09T14:53:27.920" UserId="403" Text="How can I adjust my recipe for étouffée to prevent the addition of okra to it from making the dish too gummy?" />
  <row Id="8889" PostHistoryTypeId="3" PostId="4640" RevisionGUID="29d4270c-1f04-42e2-8849-0622d5a2044e" CreationDate="2010-08-09T14:53:27.920" UserId="403" Text="&lt;recipe-problems&gt;&lt;okra&gt;" />
  <row Id="8890" PostHistoryTypeId="5" PostId="4638" RevisionGUID="5f0d1302-693f-417c-bf12-fdea43455f3e" CreationDate="2010-08-09T14:56:03.297" UserId="210" Comment="fixed spelling error" Text="Pretty much what it sounds like.  1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening.  Still in the shell, claws, tail, and all.  Still good?&#xD;&#xA;&#xD;&#xA;I normally assume proteins will hold for 3-4 days, but I'm not as trusting with fish as meats, and I'm even more suspicious of shellfish.  Is that hunch justified?" />
  <row Id="8891" PostHistoryTypeId="2" PostId="4641" RevisionGUID="73b61fba-174b-438c-8dc2-40e04b6a79db" CreationDate="2010-08-09T15:01:42.847" UserId="329" Text="My coffee is normally used up within 1 week and is of unknown age on purchase, do I need to do anything extra to make it last a week?" />
  <row Id="8892" PostHistoryTypeId="1" PostId="4641" RevisionGUID="73b61fba-174b-438c-8dc2-40e04b6a79db" CreationDate="2010-08-09T15:01:42.847" UserId="329" Text="Should whole coffee beans be stored in at room temperature, the fridge or freezer?" />
  <row Id="8893" PostHistoryTypeId="3" PostId="4641" RevisionGUID="73b61fba-174b-438c-8dc2-40e04b6a79db" CreationDate="2010-08-09T15:01:42.847" UserId="329" Text="&lt;coffee&gt;" />
  <row Id="8894" PostHistoryTypeId="2" PostId="4642" RevisionGUID="13db3978-59c4-453d-818c-bc75009d99be" CreationDate="2010-08-09T15:07:21.490" UserId="60" Text="Lobster won't make it 3-4 days.&#xD;&#xA;&#xD;&#xA;According to [stilltasty.com] two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[stilltasty.com]: http://stilltasty.com/fooditems/index/17594" />
  <row Id="8895" PostHistoryTypeId="2" PostId="4643" RevisionGUID="bfad9a61-710b-4072-b454-8b419d97088e" CreationDate="2010-08-09T15:09:43.733" UserId="210" Text="I think something very basic like a slice of ripe tomato or some avacado will help showcase the flavour difference between salts.  Tomato would be my choice as it responds well to salting, really bringing out the tomato flavour.  You can tell the difference between the 'harsh' salting of table salt vs the mellow flavour enhancement of something like [Maldon][1], the king of salt.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.maldonsalt.co.uk/" />
  <row Id="8896" PostHistoryTypeId="2" PostId="4644" RevisionGUID="289d3171-c8d4-4010-a299-e8f924faf845" CreationDate="2010-08-09T15:11:40.390" UserDisplayName="aliking" Text="Not speaking from direct experience, but from what I've heard about this, you're going to get splitting with the bacon fat - possibly because there is more saturated fat in there. You may just have to increase your ratio of vegetable oil to bacon fat until it's more stable.&#xD;&#xA;&#xD;&#xA;a" />
  <row Id="8897" PostHistoryTypeId="2" PostId="4645" RevisionGUID="ca8a29e5-ba86-4446-a706-33abb6b739ce" CreationDate="2010-08-09T15:13:09.143" UserId="60" Text="If you use your whole beans within a week it's probably not worth storing it in the refrigerator or freezer. Coffee beans should be stored in a cool, dry place. They can last 1-3 weeks in your pantry. Ideally you should store them in an airtight opaque container. They degrade quickly in the presence of light, heat, or oxygen.&#xD;&#xA;&#xD;&#xA;If you want to store them longer, then they will last 3-4 month in the freezer.&#xD;&#xA;&#xD;&#xA;Source:&#xD;&#xA;&#xD;&#xA;http://stilltasty.com/fooditems/index/16941" />
  <row Id="8898" PostHistoryTypeId="4" PostId="4641" RevisionGUID="945ef7ac-8ba9-4376-89ab-3eb6a3793e74" CreationDate="2010-08-09T15:19:07.163" UserId="60" Comment="edited tags; edited title" Text="Should whole coffee beans be stored at room temperature, the fridge or freezer?" />
  <row Id="8899" PostHistoryTypeId="6" PostId="4641" RevisionGUID="945ef7ac-8ba9-4376-89ab-3eb6a3793e74" CreationDate="2010-08-09T15:19:07.163" UserId="60" Comment="edited tags; edited title" Text="&lt;storage-lifetime&gt;&lt;coffee&gt;" />
  <row Id="8900" PostHistoryTypeId="2" PostId="4646" RevisionGUID="11055efa-02c8-430f-aa33-60b748293dbb" CreationDate="2010-08-09T15:26:06.233" UserId="1274" Text="Have you pre-heated the &quot;Aga toaster&quot;?&#xD;&#xA;&#xD;&#xA;(Or is it sticking to the plate?)" />
  <row Id="8901" PostHistoryTypeId="2" PostId="4647" RevisionGUID="b285f067-132e-4526-a031-45eec83de744" CreationDate="2010-08-09T15:54:40.907" UserId="15" Text="I have typically seen most rules of thumb for this being along the lines of buy only the coffee you will use within 1 week (kept at room-temp). freezing coffee breaks down the oils that make it flavorful, refrigerating it traps it with a bunch of other smells. storage of coffee is like that of produce, just have the right amount on hand; especially for high quality. &#xD;&#xA;&#xD;&#xA;Basically, buy 1) appropriate portions and 2) keep it in a vacuum sealed container.&#xD;&#xA;&#xD;&#xA;*note: if you buy locally roasted coffee/coffee with a roast date the peak flavor is typically within the first two days of roasting, and some (myself included) prefer the brown bag the coffee comes in to allow for the coffee to breathe during this period" />
  <row Id="8902" PostHistoryTypeId="2" PostId="4648" RevisionGUID="55dac222-e7d2-4c5d-b123-48399cec23a9" CreationDate="2010-08-09T16:04:57.750" UserDisplayName="Curt" Text="We grind our wheat at home. Many recipes call for &quot;All Purpose Flour&quot; and we have been trying to find how to make our own &quot;All Purpose Flour&quot;." />
  <row Id="8903" PostHistoryTypeId="1" PostId="4648" RevisionGUID="55dac222-e7d2-4c5d-b123-48399cec23a9" CreationDate="2010-08-09T16:04:57.750" UserDisplayName="Curt" Text="How can you make &quot;All Purpose Flour&quot; using home ground wheat?" />
  <row Id="8904" PostHistoryTypeId="3" PostId="4648" RevisionGUID="55dac222-e7d2-4c5d-b123-48399cec23a9" CreationDate="2010-08-09T16:04:57.750" UserDisplayName="Curt" Text="&lt;baking&gt;" />
  <row Id="8905" PostHistoryTypeId="5" PostId="4596" RevisionGUID="dfe5caec-df2b-4968-869a-85a9bc2fe36c" CreationDate="2010-08-09T16:04:57.953" UserId="403" Comment="edited body" Text="You can give your candies hard shells by dipping them into a melted mixture of one part water, two parts sugar, and 1/2 part corn syrup. Melt those ingredients together over medium to medium-high heat until the sugar has totally dissolved and the mixture is at the hard crack stage (295-310&amp;deg; F./146-154&amp;deg; C.). Remove your pot of glaze from the heat and place it into a waiting metal bowl of ice water. Once the glaze has stopped bubbling, begin dipping your candies immediately. Once dipped, set them on an appropriate, lightly greased surface to cool (use a flavorless oil or kitchen spray for greasing).&#xD;&#xA;&#xD;&#xA;You'll want to skewer your candies to dip them; &lt;i&gt;never attempt to dip candies into hot glaze by hand&lt;/i&gt;. You'll also want to set everything up for dipping &lt;i&gt;before&lt;/i&gt; you make your glaze: have your bowl of ice water ready; have a greased tray or marble slab/counter ready to receive your dipped candies; have your kitchen to yourself (distractions aren't good when working with hot glaze). &#xD;&#xA;&#xD;&#xA;Your glaze will cool very quickly, so work carefully but efficiently. " />
  <row Id="8906" PostHistoryTypeId="2" PostId="4649" RevisionGUID="c4a702ec-f9db-4123-bd99-12b6edc9bb63" CreationDate="2010-08-09T16:22:21.033" UserId="1759" Text="All purpose flour is flour that has been milled to achieve a &quot;medium&quot; protein content. So, you need to blend a high protein wheat with a low protein wheat to get flour with a protein content of ~ 9 - 12 %." />
  <row Id="8907" PostHistoryTypeId="2" PostId="4650" RevisionGUID="6cef1636-50f5-48f5-9300-35fe04b0c132" CreationDate="2010-08-09T16:28:11.930" UserId="1816" Text="By using hard white wheat and a very fine grind, I have for years made a flour that operates very like whole wheat pastry flour, which can often be substituted for all purpose flour in recipes." />
  <row Id="8908" PostHistoryTypeId="2" PostId="4651" RevisionGUID="376c6f8b-7f94-4d60-8f35-ab3d4bf61b87" CreationDate="2010-08-09T16:31:32.720" UserId="1816" Text="I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fettucini and spaghetti shapes plus whatever I cut the sheets to myself.  Is it possible using either a by-hand technique or another machine to make elbow pasta or other round shapes at home, or is this something I have to stick to buying?" />
  <row Id="8909" PostHistoryTypeId="1" PostId="4651" RevisionGUID="376c6f8b-7f94-4d60-8f35-ab3d4bf61b87" CreationDate="2010-08-09T16:31:32.720" UserId="1816" Text="Is It Possible to Make Elbow Pasta At Home?" />
  <row Id="8910" PostHistoryTypeId="3" PostId="4651" RevisionGUID="376c6f8b-7f94-4d60-8f35-ab3d4bf61b87" CreationDate="2010-08-09T16:31:32.720" UserId="1816" Text="&lt;pasta&gt;" />
  <row Id="8911" PostHistoryTypeId="5" PostId="4650" RevisionGUID="2bb4479a-098b-4a09-a0d9-be2dd3ef3b8d" CreationDate="2010-08-09T16:34:54.887" UserId="1816" Comment="Added information on the wheat germ." Text="Typical all purpose flour does not include the germ of the wheat, so if you would like to mimic the stuff from the store, you need to grind wheat without the germ ([source][1]).&#xD;&#xA;&#xD;&#xA;By using hard white wheat and a very fine grind, I have for years made a flour that operates very like whole wheat pastry flour, which can often be substituted for all purpose flour in recipes.  To make this same flour suitable for bread I add vital wheat gluten.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/63/Wheat-Flour" />
  <row Id="8912" PostHistoryTypeId="2" PostId="4652" RevisionGUID="a945b734-5a69-4ca8-80c6-afbd6bcdb148" CreationDate="2010-08-09T16:37:09.970" UserId="438" Text="The title sort of says it all, is there any harm in swallowing watermelon seeds?  Or will they simply pass from one end to the other?" />
  <row Id="8913" PostHistoryTypeId="1" PostId="4652" RevisionGUID="a945b734-5a69-4ca8-80c6-afbd6bcdb148" CreationDate="2010-08-09T16:37:09.970" UserId="438" Text="Can any harm come of eating watermelon seeds?" />
  <row Id="8914" PostHistoryTypeId="3" PostId="4652" RevisionGUID="a945b734-5a69-4ca8-80c6-afbd6bcdb148" CreationDate="2010-08-09T16:37:09.970" UserId="438" Text="&lt;food-safety&gt;&lt;fruit&gt;&lt;seeds&gt;" />
  <row Id="8915" PostHistoryTypeId="2" PostId="4653" RevisionGUID="3336ef5b-8cbd-421d-9906-2a22119da21e" CreationDate="2010-08-09T16:46:03.967" UserId="60" Text="Um, no.&#xD;&#xA;&#xD;&#xA;You can even &lt;a href=&quot;http://www.amazon.com/gp/product/B001EPPALE?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001EPPALE&quot;&gt;buy them&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001EPPALE&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;." />
  <row Id="8916" PostHistoryTypeId="2" PostId="4654" RevisionGUID="ba1580df-164f-426f-b77c-346a35cd2a0c" CreationDate="2010-08-09T16:50:59.733" UserId="177" Text="I saw a recipe that asked for Lime Zest and was wondering what it was?" />
  <row Id="8917" PostHistoryTypeId="1" PostId="4654" RevisionGUID="ba1580df-164f-426f-b77c-346a35cd2a0c" CreationDate="2010-08-09T16:50:59.733" UserId="177" Text="What is &quot;Zest&quot; - In particular: lime/lemon zest?" />
  <row Id="8918" PostHistoryTypeId="3" PostId="4654" RevisionGUID="ba1580df-164f-426f-b77c-346a35cd2a0c" CreationDate="2010-08-09T16:50:59.733" UserId="177" Text="&lt;fruit&gt;" />
  <row Id="8919" PostHistoryTypeId="2" PostId="4655" RevisionGUID="1b30ead1-c6e5-45b7-957e-55c211902cd8" CreationDate="2010-08-09T16:52:14.943" UserId="55" Text="Do not store coffee in a refrigerator for daily use. The repeated opening and closing of the container at lower than room temperatures will cause condensation on the inside of the can and on the beans themselves, degrading the flavor. I echo the other responses about using an air tight lid at room temperature. This should keep whole beans fresh for longer than a week." />
  <row Id="8920" PostHistoryTypeId="2" PostId="4656" RevisionGUID="93e15abb-41ec-43f7-8352-1cb0162facb3" CreationDate="2010-08-09T16:58:29.347" UserId="177" Text="These nuts have a very tough outer shell, any tips on cracking them?" />
  <row Id="8921" PostHistoryTypeId="1" PostId="4656" RevisionGUID="93e15abb-41ec-43f7-8352-1cb0162facb3" CreationDate="2010-08-09T16:58:29.347" UserId="177" Text="Any suggestions for cracking &quot;black walnuts&quot;?" />
  <row Id="8922" PostHistoryTypeId="3" PostId="4656" RevisionGUID="93e15abb-41ec-43f7-8352-1cb0162facb3" CreationDate="2010-08-09T16:58:29.347" UserId="177" Text="&lt;nuts&gt;" />
  <row Id="8923" PostHistoryTypeId="2" PostId="4657" RevisionGUID="162382e8-8daa-4995-a464-66e937c2e71b" CreationDate="2010-08-09T16:59:37.397" UserId="145" Text="The very thin outside layer of the Lime, Lemon, Orange, and other citrus. It contains aromatic and flavorful oils that will enhance your meals.&#xD;&#xA;&#xD;&#xA;When you zest your citrus fruit (usually with a fine grater) you need make sure that you only pull off the zest and not the pith that lies underneath. The pith is bitter and generally not something you want in your dish." />
  <row Id="8924" PostHistoryTypeId="5" PostId="4653" RevisionGUID="2db68c01-07bc-4535-85a6-d9b365ecf2b5" CreationDate="2010-08-09T17:00:49.033" UserId="60" Comment="added 819 characters in body; added 125 characters in body" Text="Um, no.&#xD;&#xA;&#xD;&#xA;You can even &lt;a href=&quot;http://www.amazon.com/gp/product/B001EPPALE?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001EPPALE&quot;&gt;buy them&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001EPPALE&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&#xD;&#xA;&#xD;&#xA;The only common _potentially dangerous_ seeds I know of belong to almonds, apples, apricots, peaches, plums, and cherries (likely many other stonefruits). These contain a cyanide and sugar compound known as [amigdalin]. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin is inside the seeds and will not be exposed to the body unless the seeds are chewed. Of these, the only seed commonly consumed would be the apple seed, usually inadvertently, or by daring children. It would take a _large_ amount (can't find a reliable reference - one source said 1 cup) of well chewed seeds to poison you. Regarding almonds, only the bitter almonds have cyanide levels to be concerned about (we eat sweet almonds).&#xD;&#xA;&#xD;&#xA;So, besides the apple, these all belong to the _Prunus_ genus of plants. Cyanide is just their thing. Watermelon belongs to the _Citrullus_ genus.&#xD;&#xA;&#xD;&#xA;[amigdalin]: http://en.wikipedia.org/wiki/Amygdalin" />
  <row Id="8925" PostHistoryTypeId="2" PostId="4658" RevisionGUID="74263d9d-2975-42f9-8299-fd1fd0ff97c3" CreationDate="2010-08-09T17:00:56.207" UserId="1831" Text="It's the colorful outer layer of the peel. The white part is the pith, and you don't want that as it imparts bitterness.&#xD;&#xA;&#xD;&#xA;You can remove the zest by using the part of a cheese grater that you would use for parmesian cheese.  If you're really careful, you can also use a vegetable peeler, but it's difficult to avoid the pith." />
  <row Id="8926" PostHistoryTypeId="2" PostId="4659" RevisionGUID="16dd6dc3-b87b-414f-9f56-d6dce70403f3" CreationDate="2010-08-09T17:05:16.357" UserId="1831" Text="A nutcracker won't work.  I've used a hammer with success.  Place the pointed end up on a hard surface and whack with the hammer.  Practice will teach you how hard you need to swing." />
  <row Id="8927" PostHistoryTypeId="5" PostId="4649" RevisionGUID="9dbb5fbc-6b85-4e69-b8f7-55db068bb513" CreationDate="2010-08-09T17:21:57.670" UserId="1759" Comment="completion" Text="All purpose flour is flour that has been milled to achieve a &quot;medium&quot; protein content. So, you need to blend a high protein wheat with a low protein wheat to get flour with a protein content of ~ 9 - 12 %.&#xD;&#xA;&#xD;&#xA;I'm at work, so didn't finish...&#xD;&#xA;&#xD;&#xA;It's &quot;all purpose&quot; because you can use it for a variety of recipes. Bread flour is made from high protein wheat and say, cake flour is made from low protein wheat. So, &quot;all purpose&quot; is a middle ground and can be used to make either bread or cake. In general, a hard wheat is high protein and a soft wheat is low protein; so blend the two and you control the protein content.&#xD;&#xA;&#xD;&#xA;Anyway the defining factor is the protein content. So if you do this on your own, I would assume that you'd wind up with a _whole grain all purpose flour_. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="8928" PostHistoryTypeId="2" PostId="4660" RevisionGUID="ab108c16-7817-4fbe-97ae-73054633b61b" CreationDate="2010-08-09T17:28:54.057" UserId="1816" Text="I accidentally made a thick pita by simply rolling my pitas thicker.  In my experience, technique is king with pita.  The temperature of the oven (I bake at 450 degrees) and making sure to roll smoothly without any punctures in the dough, then place directly on the rack make perfectly puffy pitas every time.  The thickness of the dough surrounding the pocket is entirely dependent - in my case - on how thick I roll.  I use the lavash cracker recipe from Peter Reinhart's *Bread Baker's Apprentice* as my dough." />
  <row Id="8929" PostHistoryTypeId="6" PostId="4648" RevisionGUID="83b4a5ca-1932-4456-b065-142ad0ec15b9" CreationDate="2010-08-09T17:31:06.000" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;" />
  <row Id="8930" PostHistoryTypeId="2" PostId="4661" RevisionGUID="b86dccd0-01ea-42a6-98b2-80cfd52a3641" CreationDate="2010-08-09T17:34:18.383" UserId="446" Text="You should be able to buy a pasta plate that will get you what you need.  &#xD;&#xA;The link is not a recommendation, just am example of what you are looking for.&#xD;&#xA;&#xD;&#xA;http://www.google.com/products/catalog?q=pasta+plate+kitchenaid+mixer&amp;um=1&amp;ie=UTF-8&amp;cid=4706465773577119358&amp;ei=EDtgTIXMBML68AbxyJ3EDQ&amp;sa=X&amp;oi=product_catalog_result&amp;ct=image&amp;resnum=4&amp;ved=0CEIQ8gIwAw#" />
  <row Id="8931" PostHistoryTypeId="2" PostId="4662" RevisionGUID="ef067e58-294c-4b89-87d1-e97478d2441f" CreationDate="2010-08-09T17:47:24.533" UserId="1832" Text="On top of all of this, I look for conciseness.  The biggest thing to scare me off of a recipe is one that goes on for almost a whole page or more. I understand it's necessary for some recipes but short, sweet and to the point are incredibly important.&#xD;&#xA;&#xD;&#xA;So, I think finding recipes with the the right balance of information/substitutions/nutrition/etc is very important.&#xD;&#xA;&#xD;&#xA;Lastly, I believe consistency across your recipes is a plus.  All of your recipes will likely have the same structure, but do they have the same tone?  Do they have the same POV?  Do they all have the same amount of extra information?" />
  <row Id="8932" PostHistoryTypeId="16" PostId="4662" RevisionGUID="ef067e58-294c-4b89-87d1-e97478d2441f" CreationDate="2010-08-09T17:47:24.533" UserId="-1" />
  <row Id="8933" PostHistoryTypeId="2" PostId="4663" RevisionGUID="d2e1d63a-1bf9-4db0-a657-356be89824fa" CreationDate="2010-08-09T17:52:17.143" UserId="446" Text="When in doubt, use your nose.  If your shellfish develops a different smell after cooking you should be leery of eating it. That actually applies to all proteins that are cooked by themselves.  Also any changes to texture and any visible changes to the surface should also be cause for alarm. Fridged food has very different spoilage rates depending on how constant the temp in your fridge remains, so you should always use those internet guidelines as maximums in stead of guarantees. (The website writer isn't going to be the one hugging the toilet if their wrong after all)  " />
  <row Id="8934" PostHistoryTypeId="2" PostId="4664" RevisionGUID="4fe9d75b-e287-4318-a3ba-5b2c5ddbf669" CreationDate="2010-08-09T18:19:38.820" UserDisplayName="daniel" Text="More liquid will dilute the okra's thickening tendency. But then your dish will be more liquid than perhaps you want. You could perhaps cook the okra separately and add it right before serving." />
  <row Id="8935" PostHistoryTypeId="2" PostId="4665" RevisionGUID="d0820937-e058-4451-a1dd-f9d597eb40b8" CreationDate="2010-08-09T18:26:06.467" UserId="1832" Text="**When you take out eggs you're taking out:**&#xD;&#xA;&#xD;&#xA; 1. Fat&#xD;&#xA; 2. Leavening&#xD;&#xA; 3. Liquid&#xD;&#xA; 4. An emulsifier for the fat and water&#xD;&#xA;&#xD;&#xA;**So, let's try to add those back in:**&#xD;&#xA;&#xD;&#xA; 1. Extra chocolate chips (1/4 C).&#xD;&#xA; 2. More heavily beat your liquid ingredients.  Once you add your dry ingredients, mix only as much as needed.  This will be the hardest element/texture to replicate.&#xD;&#xA; 3. A little day old coffee (1/8 C or 1/4 C), which will also increase the natural flavor of the chocolate.&#xD;&#xA; 4. A little sour cream (1/8 or 1/4 C).&#xD;&#xA;&#xD;&#xA;You'll need to experiment with the amounts, but then again, who's going to complain about more brownies :-)" />
  <row Id="8936" PostHistoryTypeId="6" PostId="184" RevisionGUID="c0c9ecdf-bfd2-444b-a046-f69ae3653ab4" CreationDate="2010-08-09T18:31:21.560" UserId="60" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="8937" PostHistoryTypeId="5" PostId="4664" RevisionGUID="a9cfd93c-90b4-4ed5-ab80-d61c05739555" CreationDate="2010-08-09T18:33:13.443" UserDisplayName="daniel" Comment="adding" Text="More liquid will dilute the okra's thickening tendency. But then your dish will be more liquid than perhaps you want. You could perhaps cook the okra separately and add it right before serving.&#xD;&#xA;&#xD;&#xA;Editing to add: your other option is to skip the roux." />
  <row Id="8938" PostHistoryTypeId="5" PostId="4642" RevisionGUID="2ef9cb5a-f252-4c36-bdb3-d422eed16099" CreationDate="2010-08-09T18:37:36.023" UserId="60" Comment="added 52 characters in body; deleted 9 characters in body; added 124 characters in body" Text="According to [stilltasty.com] two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking.&#xD;&#xA;&#xD;&#xA;Other sources claim durations of 4-5 days. As sarge suggests, use your nose.&#xD;&#xA;&#xD;&#xA;Other sources:&#xD;&#xA;&#xD;&#xA;* http://www.lobsterhelp.com/lobster-facts.html&#xD;&#xA;* http://www.fao.org/wairdocs/tan/x5887e/x5887e01.htm&#xD;&#xA;&#xD;&#xA;[stilltasty.com]: http://stilltasty.com/fooditems/index/17594" />
  <row Id="8939" PostHistoryTypeId="2" PostId="4666" RevisionGUID="0474c391-add0-4b8e-8b13-4891a031f9c3" CreationDate="2010-08-09T18:43:44.030" UserId="1832" Text="A few tips from personal experience:&#xD;&#xA;&#xD;&#xA; 1. Stop cooking your brownies when a toothpick inserted about 3 inches from a corner toward the center comes out clean, not when the center necessarily comes out clean.&#xD;&#xA; 2.Make sure your batter is at room temperature before you start baking to promote even cooking.&#xD;&#xA; 3. Make sure you've added enough fat.  A good amount of liquid ingredients is: 2 eggs for every 1/2 C oil.  A good amount of dry ingredients is 1 C sugar, 1/2 C flour and 1/3 C cocoa and 6 to 10 ounces of chocolate chips depending on how chocolaty you like them.&#xD;&#xA; 4. When your brownies are done (see point #1) rest them away from the oven to promote quick and even cooling.&#xD;&#xA; 5. If you want to increase the moistness of the brownie, you can ice brownies with your favorite chocolate icing.  Let your brownies cool for about 5 to 10 minutes, then drop large spoonfuls of your icing on the brownies and let them partially melt for a couple minutes, then come back with a spatula and smooth it out.  The icing will not only give you more height, flavor and appearance points, but will also insulate the brownies and some of the richness will soak into the brownies besides just sitting on top.&#xD;&#xA; 6. Mix all your wet ingredients together first and then add your dry ingredients, which don't need to be all combined.&#xD;&#xA; 6. Cook your brownies in the middle of the oven.&#xD;&#xA; 7. Store your brownies covered and in the refrigerator once they are cool." />
  <row Id="8940" PostHistoryTypeId="2" PostId="4667" RevisionGUID="f55ceb4c-536d-404c-a6b5-c3a01e200455" CreationDate="2010-08-09T18:45:47.753" UserId="1816" Text="Cooks Illustrated ran an article on this a long time ago.  Their trick, which I used regularly with great success for fresh pasta is to use lots of water.  For a pound of pasta they used four quarts of water.  They also added salt to the water, but no oil.  Oil changes nothing but the flavor.  Stir during cooking also to help prevent any sticking.&#xD;&#xA;&#xD;&#xA;If you are working with fresh pasta that has been coated with flour while making it to prevent the fresh pasta from sticking to itself, make sure to rinse your pasta after cooking while in the colander to prevent it from becoming a gluey mass." />
  <row Id="8941" PostHistoryTypeId="2" PostId="4668" RevisionGUID="f294c01f-cabc-47a0-8d50-1eb64a8b8075" CreationDate="2010-08-09T18:48:19.247" UserId="1832" Text="Also, **try using butter instead of oil.**  Using butter, as in flaky pastries, will help promote pockets of fat and stream that will create those flaky and moist brownies you're looking for.&#xD;&#xA;&#xD;&#xA;You might want to add more leavening power.  This will help the brownies rise more and will help separate the layers of brownie." />
  <row Id="8942" PostHistoryTypeId="5" PostId="4595" RevisionGUID="3ce82889-1101-45f0-86dc-0ce2640d393b" CreationDate="2010-08-09T19:00:04.450" UserId="60" Comment="Removing irrelevant localized comment; deleted 4 characters in body" Text="I agree with Kevin.&#xD;&#xA;&#xD;&#xA;Also, I highly recommend &quot;Ratio&quot; by Michael Ruhlman. Part 2 of that book is about stocks (broths)...and has an excellent section on vegetable stocks. (There is a technical difference between broths and stocks, but I don't think it matters in this case.)&#xD;&#xA;&#xD;&#xA;Stocks are great! Stocks can make the difference between a great meal and a merely good meal.&#xD;&#xA;&#xD;&#xA;&quot;Can parts of vegetables that would otherwise be discarded be included (eg. potato peel, carrot tops, onion skins)?&quot;&#xD;&#xA;&#xD;&#xA;Yes, as long as they are clean and fresh. Personally I'm not fond of adding potato peels." />
  <row Id="8943" PostHistoryTypeId="2" PostId="4669" RevisionGUID="5bbe5459-3d5e-457e-a3a2-6a5e14e15f4d" CreationDate="2010-08-09T19:08:21.560" UserId="419" Text="I have used the flax method as detailed in the New York Times with good results.  I make a lot of chocolate chip cookies and I haven't found anyone that can really tell the difference.  Some claim to be able to tell but also say that it is just different and not better or worse.&#xD;&#xA;&#xD;&#xA;2 tablespoons ground flax seed mixed with six tablespoons water (or 2 eggs) &#xD;&#xA;&#xD;&#xA;http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/&#xD;&#xA;&#xD;&#xA;Actually for cookies I typically use slightly less that 5 tablespoons of water.  This makes the cookies a bit thicker rather that thing.  Do what you like." />
  <row Id="8944" PostHistoryTypeId="2" PostId="4670" RevisionGUID="a8f9f9f2-cf7d-4d8f-9256-56bc5101034a" CreationDate="2010-08-09T19:19:29.460" UserId="67" Text="We had a black walnut tree at one of the homes where I grew up.  Hopefully, you're not working from this state, or you'll have to remove the husk as well, which will stain your hands for months.  (wear gloves, and don't take them off, until you've cleaned everything).  We'd collect them up, and let them sit for a few weeks in the garage (warning : they *stink* when they're in the husk; my mom tended to deal with the husks, and it was years ago, so I'm not sure what technique she used.&#xD;&#xA;&#xD;&#xA;For cracking, I preferred using a bench-mounted screw-drive vice.  I've also used a heavy-duty C-clamp in the early days, but you almost need three hands to deal with things.  They do make special screw drive nutcrackers for macadamia nuts, which are easier to use (the screw comes through the middle) but they don't tend to be large (or heavy) enough to deal with black walnuts.  You might be able to get away with large vice-clamps.  (size it to the nut, remove it, give it a few twists to constrict it, then clamp again on the nut)&#xD;&#xA;&#xD;&#xA;There are also [nut crackers specifically built/rated for black walnuts][1], but I've never used them.  If you're going to use a hammer, it might be worth investing in an [engineers hammer][2], aka a hand sledge, which are heavier, and have a larger face.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lehmans.com/store/Kitchen___Helpers_and_Accessories___Utensils_and_Tools___Hard_Shell_Nutcracker___1036455?Args=#&#xD;&#xA;  [2]: http://www.amazon.com/Stanley-56-004-FatMax-AntiVibe-Engineering/dp/B000F4X6OI/" />
  <row Id="8945" PostHistoryTypeId="6" PostId="4654" RevisionGUID="75c2be9a-7c02-4dea-9358-1d07f3707262" CreationDate="2010-08-09T19:25:02.130" UserId="67" Comment="edited tags" Text="&lt;fruit&gt;&lt;citrus&gt;" />
  <row Id="8946" PostHistoryTypeId="2" PostId="4671" RevisionGUID="247a70d5-20a3-4372-bb13-d90c4ef16b45" CreationDate="2010-08-09T19:35:38.530" UserId="1544" Text="For products such as bread, state they are either natural or organic, what is the difference?" />
  <row Id="8947" PostHistoryTypeId="1" PostId="4671" RevisionGUID="247a70d5-20a3-4372-bb13-d90c4ef16b45" CreationDate="2010-08-09T19:35:38.530" UserId="1544" Text="Difference between natural and organic" />
  <row Id="8948" PostHistoryTypeId="3" PostId="4671" RevisionGUID="247a70d5-20a3-4372-bb13-d90c4ef16b45" CreationDate="2010-08-09T19:35:38.530" UserId="1544" Text="&lt;food-science&gt;&lt;food-differences&gt;&lt;organic&gt;&lt;food&gt;" />
  <row Id="8949" PostHistoryTypeId="2" PostId="4672" RevisionGUID="1a4ccb70-43e8-4032-8558-ee453ac2e94d" CreationDate="2010-08-09T19:47:13.730" UserId="1832" Text="From [http://www.organicfacts.net/organic-food/organic-food-basics/difference-between-organic-and-natural-food.html][1]&#xD;&#xA;&#xD;&#xA;&gt;Organic food refers to food items that are produced, manufactured and handled using organic means defined by certifying bodies such as the United States Department of Agriculture (USDA) under its Organic Food Products Act. Natural food, on the other hand, generally refers to food items that are not altered chemically or synthesized in any form. These are derived from plants and animals. Thus a natural food item is not necessarily organic and vice versa.&#xD;&#xA;&#xD;&#xA;as far as I understand it, there's really no clear definition to either of these two terms and they're mostly overused by companies to sell you products.  I believe the use of &quot;Natural&quot; is a little more devious. For instance, I just bought some &quot;Natural Style&quot; apple juice the other day.  I'm sure it's just as processed and pasteurized, it's just a slightly different flavor/color.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.organicfacts.net/organic-food/organic-food-basics/difference-between-organic-and-natural-food.html" />
  <row Id="8950" PostHistoryTypeId="2" PostId="4673" RevisionGUID="da2f75a2-c3d4-4118-b795-f683415b2f6d" CreationDate="2010-08-09T19:47:55.287" UserId="624" Text="Natural is purely a marketing term, and it is essentially meaningless since it isn't regulated by the USDA (I'm assuming you are in the USA, I can't speak for other countries). Since the term isn't regulated, any manufacturer can put it on any product that they want, weather it is actually &quot;natural&quot; or not.&#xD;&#xA;&#xD;&#xA;Organic is well-defined by the USDA and places a number of restrictions on the types of pesticides and other chemicals that can be used to grow the crop. For things like meat, the organic label regulates both the drugs that the animal is given as well as the production of the feed.&#xD;&#xA;&#xD;&#xA;See: http://articles.chicagotribune.com/2009-07-10/business/chi-natural-foods-10-jul10_1_organics-or-least-chip-popular-horizon-organic-brand-organic-industry-watchdog-group" />
  <row Id="8951" PostHistoryTypeId="5" PostId="4592" RevisionGUID="73d69c13-1315-4b77-92ba-56437efe1ca2" CreationDate="2010-08-09T19:49:53.270" UserId="1443" Comment="deleted 1 characters in body; added 12 characters in body" Text="Much agreed with Krister that simple is best.  Also, to really emphasize the difference, I'd aim for larger flakes of both the 'regular' salt and the sea-salt. Here are some serving ideas.&#xD;&#xA;&#xD;&#xA;1. Just the salt.  Side by side, on a dark plate with some small divider.  A pinch of each.  That's it.&#xD;&#xA;&#xD;&#xA;2.  Broth.  A very simple vegetable broth, made with a little butter (unsalted of course) and fresh tomato, and perhaps a sprig of fresh thyme or rosemary, warmed to about 160 degrees, and strained through cheesecloth. I'd add about 2/3 the salt during cooking and a few 'fresh' flakes at service.&#xD;&#xA;&#xD;&#xA;3.  Fish.  Preferably raw.  A piece of sushi-grade salmon would be delicious.  Add a few flakes of salt.&#xD;&#xA;&#xD;&#xA;4.  Meat.  Take one very good, very fatty, very juicy piece of meat.  Sear it on all sides to about medium rare.  Salt.&#xD;&#xA;&#xD;&#xA;5.  Chocolate.  Salt is a wonderful accompaniment to dark chocolate.  And dark chocolate with caramel.  Make or purchase such a confection, and serve two side by side with a few flakes of each salt on top.&#xD;&#xA;&#xD;&#xA;6.  Fruit.  I recommend a piece of watermelon.  Possibly grilled.  With salt.&#xD;&#xA;&#xD;&#xA;7.  Tea.  Find a good recipe for salt tea, popular in parts of Asia.  Serve in two small Japanese style tea cups.&#xD;&#xA;&#xD;&#xA;You have lots of options.  Small portions will be key.  Not overcooking anything will be key.  Interesting options whether or not to tell your guests ahead of a dish which preparation is which, or let them to identify the difference with their palettes. Perhaps a combination, letting them try to guess at first, then with instruction, and finishing with guessing again.  I'd add in some history, possibly from the highly recommended book *Salt*.  Or just Wikipedia.  Tell them all of the functions salt serves in our bodies, but especially in the transmissions of flavor on the tongue.  Great idea...!" />
  <row Id="8952" PostHistoryTypeId="2" PostId="4674" RevisionGUID="f6fa90eb-7ff9-4d86-a756-21a6d1469e64" CreationDate="2010-08-09T20:13:22.543" UserId="105" Text="My wife just bought a Coleman Road Trip portable propane barbecue. &#xD;&#xA;We Plan to use it for camp cooking/grilling.  I was thinking of using it as a camp stove as well, to heat water, make coffee, etc.  However the grills have a warning not to place pots on the grill.  Is the concern just scratching the non-stick coating?  I know they sell another set of grills for it, but I'd rather not have to tote two sets." />
  <row Id="8953" PostHistoryTypeId="1" PostId="4674" RevisionGUID="f6fa90eb-7ff9-4d86-a756-21a6d1469e64" CreationDate="2010-08-09T20:13:22.543" UserId="105" Text="Portable Barbecue for general cooking" />
  <row Id="8954" PostHistoryTypeId="3" PostId="4674" RevisionGUID="f6fa90eb-7ff9-4d86-a756-21a6d1469e64" CreationDate="2010-08-09T20:13:22.543" UserId="105" Text="&lt;barbecue&gt;&lt;camping&gt;&lt;propane-grill&gt;" />
  <row Id="8955" PostHistoryTypeId="2" PostId="4675" RevisionGUID="7b3fd7fa-92fc-4a25-9588-003ccf163af1" CreationDate="2010-08-09T20:18:58.333" UserId="1688" Text="You can tray to Tossing some **Flour** on your Aga toaster first, but it will give you extra grill marks on your toast." />
  <row Id="8956" PostHistoryTypeId="2" PostId="4676" RevisionGUID="f831f6d0-0205-4fe5-b859-b0d57018a9e3" CreationDate="2010-08-09T20:20:25.897" UserId="1236" Text="I have used pots and pans on this and similar grills with no problems.  My guess would be, if it says not to use them, it's probably as you said - for the non-stick coating.&#xD;&#xA;&#xD;&#xA;Not sure which model you have (since you said the portable, I assume [this red table-top][1]), but the LX can handle pots and pans with no problem, according to [this site][2]: &quot;Grill lid detaches to make room for large pots or pans.&quot; As far as I can tell, they're essentially the same grill, just different sizes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Coleman-Road-Trip-Table-Grill/dp/B002BFSO3M&#xD;&#xA;  [2]: http://www.squidoo.com/coleman-roadtrip-lx-grill" />
  <row Id="8957" PostHistoryTypeId="2" PostId="4677" RevisionGUID="36501798-0117-41b1-aefe-fb9a9c0a05ec" CreationDate="2010-08-09T20:21:46.330" UserId="1836" Text="I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. &#xD;&#xA;&#xD;&#xA;I know they have grocery store pre-mixed fajita seasoning, but I'd like to know how to make my own.&#xD;&#xA;" />
  <row Id="8958" PostHistoryTypeId="1" PostId="4677" RevisionGUID="36501798-0117-41b1-aefe-fb9a9c0a05ec" CreationDate="2010-08-09T20:21:46.330" UserId="1836" Text="What spices are used to make a mexican fajita seasoning?" />
  <row Id="8959" PostHistoryTypeId="3" PostId="4677" RevisionGUID="36501798-0117-41b1-aefe-fb9a9c0a05ec" CreationDate="2010-08-09T20:21:46.330" UserId="1836" Text="&lt;seasoning&gt;&lt;mexican-cuisine&gt;" />
  <row Id="8960" PostHistoryTypeId="5" PostId="4676" RevisionGUID="69d30a46-77c5-42ca-826b-6e8a594dc59e" CreationDate="2010-08-09T20:27:12.337" UserId="1236" Comment="added suggestions about cast iron and testing the grill before travelling with it" Text="Personal experience: I have used pots and pans on this and similar grills with no problems.  My guess would be, if it says not to use them, it's probably as you said - for the non-stick coating.&#xD;&#xA;&#xD;&#xA;Not sure which model you have (since you said the portable, I assume [this red table-top][1]), but the LX can handle pots and pans according to [this site][2]: &quot;Grill lid detaches to make room for large pots or pans.&quot; As far as I can tell, they're essentially the same grill as far as how they function, just different sizes and features.&#xD;&#xA;&#xD;&#xA;Just to be safe, I would probably fire it up in your yard before the trip and try cooking something that you would cook on the trip, like a can of beans.  That way you won't have any surprises when you're deep in the woods and don't have a backup!&#xD;&#xA;&#xD;&#xA;Unrelated to your specific question, but related to camping, I always recommend taking a small cast iron pan of some kind on any camping trip.  In a jam (let's say you run out of propane), you can use that on any fire that you build, even directly on the wood/coals/whatever.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Coleman-Road-Trip-Table-Grill/dp/B002BFSO3M&#xD;&#xA;  [2]: http://www.squidoo.com/coleman-roadtrip-lx-grill" />
  <row Id="8961" PostHistoryTypeId="5" PostId="4664" RevisionGUID="f323fe55-4aa7-4012-b44b-406e305d0b33" CreationDate="2010-08-09T20:28:25.657" UserDisplayName="daniel" Comment="editing slightly to take advantage of @chad's joke" Text="More liquid will dilute the okra's thickening tendency. But then your dish will be more liquid than perhaps you want. You could perhaps cook the okra separately and add it right before serving.&#xD;&#xA;&#xD;&#xA;Editing to add: your other option is to skip me." />
  <row Id="8962" PostHistoryTypeId="2" PostId="4678" RevisionGUID="faeb7543-ea25-433f-87e7-5e3ce07dc1bb" CreationDate="2010-08-09T20:31:05.433" UserId="1443" Text="I'm a novice when it comes to okra, but would cooking time prevent you from adding half at the beginning and the rest later to (gummy) taste?" />
  <row Id="8963" PostHistoryTypeId="2" PostId="4679" RevisionGUID="2ef9d7b2-46a3-4924-8b8d-d5853bcb5786" CreationDate="2010-08-09T20:31:21.440" UserId="1832" Text="I would guess: salt, pepper, cayenne, cumin, sugar, onion and garlic powder&#xD;&#xA;&#xD;&#xA;or you can try this which has a few more items in it: http://busycooks.about.com/od/homemademixes/r/fajitaseasonmix.htm" />
  <row Id="8964" PostHistoryTypeId="2" PostId="4680" RevisionGUID="c0241796-ae75-48f7-b438-029e6fdea619" CreationDate="2010-08-09T20:31:58.490" UserId="624" Text="[Penzeys][1] (a spice co.) makes theirs from:&#xD;&#xA;&#xD;&#xA;salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary. &#xD;&#xA;&#xD;&#xA;No numbers are given, and you probably don't need two kinds of oregano, but I've made it before with a similar list, and it is generally insensitive to precise ratios. I'd start with&#xD;&#xA;&#xD;&#xA;2x black pepper, paprika, oregano, cayenne, garlic, &#xD;&#xA;&#xD;&#xA;1x basil, cumin, marjoram&#xD;&#xA;&#xD;&#xA;1/2x nutmeg, thyme, rosemary&#xD;&#xA;&#xD;&#xA;bulk up with salt (store-bought stuff is mostly salt), and experiment from there. You can probably find more on google. Add hotter things or anything you find interesting :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.penzeys.com/cgi-bin/penzeys/p-penzeysfajitaseas.html" />
  <row Id="8965" PostHistoryTypeId="2" PostId="4681" RevisionGUID="c4586e04-5d1d-46c5-88a3-6522a8333da3" CreationDate="2010-08-09T20:34:34.207" UserId="1443" Text="Salt, pepper, garlic powder, onion powder, cumin, coriander (seed), cayenne pepper, paprika (or smoked paprika).  &#xD;&#xA;&#xD;&#xA;Cayenne ups the heat, cumin ups the cumin, paprika ups the sweet/smoke.&#xD;&#xA;&#xD;&#xA;That's what I'd put in mine.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="8966" PostHistoryTypeId="5" PostId="4676" RevisionGUID="1fbbeba0-4cc2-4276-b1a4-4774f83b3d0b" CreationDate="2010-08-09T20:40:00.700" UserId="1236" Comment="added more info" Text="Personal experience: I have used pots and pans on this and similar grills with no problems.  My guess would be, if it says not to use them, it's probably as you said - for the non-stick coating.  There is a [specific grill grate][1] you can buy for the larger models, and perhaps you're not going to get the most efficient heat transfer by putting it directly on the attached - but that doesn't mean it won't work at all.  Personally, I'd rather have something slightly less efficient than have to carry two grills.&#xD;&#xA;&#xD;&#xA;Not sure which model you have (since you said the portable, I assume [this red table-top][2]), but the LX can handle pots and pans according to [this site][3]: &quot;Grill lid detaches to make room for large pots or pans.&quot; As far as I can tell, they're essentially the same grill as far as how they function, just different sizes and features.&#xD;&#xA;&#xD;&#xA;Just to be safe, I would probably fire it up in your yard before the trip and try cooking something that you would cook on the trip, like a pot of coffee or a can of beans.  That way you won't have any surprises when you're deep in the woods and don't have a backup!&#xD;&#xA;&#xD;&#xA;If you aren't comfortable using it after your test, or for any reason, there are other solutions available that are pretty easy to carry.  You can get a [propane burner][4], they're very small and light and easy to pack.  There are some that sit directly on top of the propane bottle, but I don't recommend them - they are very easy to tip, especially if you have children at the campsite.&#xD;&#xA;&#xD;&#xA;Unrelated to your specific question, but related to camping, I always recommend taking a small cast iron pot or dutch oven of some kind on any camping trip.  In a jam (let's say you run out of propane), you can use that on any fire that you build, even directly on the wood/coals/whatever, and a pot is more versatile than a pan because it can be used for things you said, such as boiling water and making coffee as well as your typical browning, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.coleman.com/coleman/colemancom/detail.asp?product_id=R9949AA19C&amp;categoryid=27200&#xD;&#xA;  [2]: http://www.amazon.com/Coleman-Road-Trip-Table-Grill/dp/B002BFSO3M&#xD;&#xA;  [3]: http://www.squidoo.com/coleman-roadtrip-lx-grill&#xD;&#xA;  [4]: http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=pd_sim_ol_4" />
  <row Id="8967" PostHistoryTypeId="2" PostId="4682" RevisionGUID="fb09da8a-8286-43c8-85bc-ba2f36603bff" CreationDate="2010-08-09T20:40:28.203" UserId="1689" Text="[Focaccia][1] topped with salt. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Focaccia" />
  <row Id="8968" PostHistoryTypeId="2" PostId="4683" RevisionGUID="1a430ab0-4bcd-47ac-ad46-27b525613126" CreationDate="2010-08-09T20:42:11.430" UserId="1832" Text="I've now tried two different types of Brie cheese from my grocery store.  The first was a triple cream version which was very mild and nice.  The second was a &quot;Rich and Buttery&quot; (whatever that is supposed to really mean) version was is just a little bit stronger.  I tended to like the first version more, at least in my preparation.&#xD;&#xA;&#xD;&#xA;I ate both by spreading a thin layer of slightly toasted, light and airy bagguett and then topping with about half as much of either apricot or strawberry preserves.  I like both the preserves and the bread is nice, but I'm not sure what kind to try next.  There are double creams, store brands, international brands, etc...&#xD;&#xA;&#xD;&#xA;**Does anyone have suggestions for:**&#xD;&#xA;&#xD;&#xA; 1. What types of Brie should I try?  Any specific terminology that will help tell the difference between the 10 or 15 types I see in the store?&#xD;&#xA; 2. What else to eat the Brie with?&#xD;&#xA; 3. What types of bread would be good?&#xD;&#xA; 4. Any other flavor of preserves that would be nice?" />
  <row Id="8969" PostHistoryTypeId="1" PostId="4683" RevisionGUID="1a430ab0-4bcd-47ac-ad46-27b525613126" CreationDate="2010-08-09T20:42:11.430" UserId="1832" Text="Suggestions for Brie + Bread + Preserves" />
  <row Id="8970" PostHistoryTypeId="3" PostId="4683" RevisionGUID="1a430ab0-4bcd-47ac-ad46-27b525613126" CreationDate="2010-08-09T20:42:11.430" UserId="1832" Text="&lt;bread&gt;&lt;cheese&gt;&lt;jelly&gt;&lt;brie&gt;" />
  <row Id="8971" PostHistoryTypeId="2" PostId="4684" RevisionGUID="b6e8bf0c-0b9a-44c8-b9f3-f718ed43319c" CreationDate="2010-08-09T20:43:01.800" UserId="373" Text="Just to add to the other answers ... the **fresher** the egg (properly free range helps too) the better the shape and firmness of the result, whatever technique or trick you use." />
  <row Id="8972" PostHistoryTypeId="6" PostId="11" RevisionGUID="eb38e96c-95ce-4af5-a43a-996d13634c5f" CreationDate="2010-08-09T20:45:44.510" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;basics&gt;&lt;poaching&gt;" />
  <row Id="8973" PostHistoryTypeId="2" PostId="4685" RevisionGUID="76b08c85-296d-4b1f-9dd8-352bab0b0211" CreationDate="2010-08-09T20:54:06.813" UserId="53" Text="Is there a difference between Saucisson and Salami?&#xD;&#xA;&#xD;&#xA;If so what is it?" />
  <row Id="8974" PostHistoryTypeId="1" PostId="4685" RevisionGUID="76b08c85-296d-4b1f-9dd8-352bab0b0211" CreationDate="2010-08-09T20:54:06.813" UserId="53" Text="Is Saucisson a type of Salami ?" />
  <row Id="8975" PostHistoryTypeId="3" PostId="4685" RevisionGUID="76b08c85-296d-4b1f-9dd8-352bab0b0211" CreationDate="2010-08-09T20:54:06.813" UserId="53" Text="&lt;salami&gt;" />
  <row Id="8976" PostHistoryTypeId="2" PostId="4686" RevisionGUID="fbdcbc19-ec6b-4f1b-80ba-e678c5aaff86" CreationDate="2010-08-09T20:58:28.770" UserId="1549" Text="In &quot;Mastering the Art of French Cooking&quot;, Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made with whipping cream instead of milk, half the amount of sugar and then chilled.&#xD;&#xA;&#xD;&#xA;I made a couple of attempts but it didn't set. Here's a shortened version of the recipe:&#xD;&#xA;&#xD;&#xA;1/4 cup sugar&#xD;&#xA;4 yolks&#xD;&#xA;1 tsp cornstarch or potato starch (optional, but I went with the potato starch)&#xD;&#xA;1 3/4 cup boiling whipping cream&#xD;&#xA;&#xD;&#xA;Beat sugar into the yolks until they reach the &quot;ribbon&quot; stage. Beat in the optional starch. Pour the boiling milk in a stream of droplets into the yolks whilst beating. Set the mixture over a moderate heat, stirring slowly and continuously until the sauce thickens enough to coat the spoon with a light creamy layer. During this time the mixture should not go above 165 degrees F (without starch) or 170 degrees (with). I also added an optional tablespoon of orange liqueur for flavour.&#xD;&#xA;&#xD;&#xA;I beat the mixture at just under 170 degrees for around 30 minutes without it thickening up much. On the second attempt I used more starch (about a tablespoon) and it thickened up, but still didn't set after chilling overnight. Any ideas?" />
  <row Id="8977" PostHistoryTypeId="1" PostId="4686" RevisionGUID="fbdcbc19-ec6b-4f1b-80ba-e678c5aaff86" CreationDate="2010-08-09T20:58:28.770" UserId="1549" Text="Does Julia Child's Crème Brûlée work?" />
  <row Id="8978" PostHistoryTypeId="3" PostId="4686" RevisionGUID="fbdcbc19-ec6b-4f1b-80ba-e678c5aaff86" CreationDate="2010-08-09T20:58:28.770" UserId="1549" Text="&lt;recipe-problems&gt;&lt;custard&gt;&lt;creme-anglaise&gt;" />
  <row Id="8979" PostHistoryTypeId="2" PostId="4687" RevisionGUID="da0ef97c-3794-47e3-94b7-d36b0ea65d53" CreationDate="2010-08-09T20:58:36.303" UserId="218" Text="It's all about the &lt;a href=&quot;http://en.wikipedia.org/wiki/Chutney&quot;&gt;chutney&lt;/a&gt;...Usually we're talking a spicy/fruity relish type thing. Excellent counterpoint to brie's regular smoothness, and comes in all flavors from sweet to spicy.&#xD;&#xA;&#xD;&#xA;My personal favorite is &lt;a href=&quot;http://www.foodnetwork.com/recipes/party-starters/baked-brie-recipe/index.html&quot;&gt;baked brie in puff pastry&lt;/a&gt;. Talk about delicious. Serve it with fruit and sliced baguette. &#xD;&#xA;&#xD;&#xA;As for types, the issue you're going to come up with is terminology. There are only two types of brie: Brie de Meaux and Brie de Melun. Meaux is the more common variety. Now brie-*style* cheese comes in vastly more varieties, and you're going to need to experiment to find ones you like best.&#xD;&#xA; " />
  <row Id="8980" PostHistoryTypeId="2" PostId="4688" RevisionGUID="ec50cc9d-ac4d-47ad-93c1-6135f9e3200d" CreationDate="2010-08-09T21:01:42.317" UserId="426" Text="Contrasting flavors and textures will bring out more excitement on the palate.  &#xD;&#xA;&#xD;&#xA;The rich buttery flavor of brie works well with crisp acidic fruit like apples,  or pears.  Consider salty items like various cured meats such as various types of ham, salami, sausage.  Smoke-flavored almonds and salty nuts (marcona almonds).&#xD;&#xA;&#xD;&#xA;Other preserves:  Fig preserves &amp; mango chutney&#xD;&#xA;&#xD;&#xA;Breads:  Dark breads like pumpernickel, yeast breads containing dried fruit &amp; nuts (especially when first toasted and then broiled to soften the brie and toppings of choice)." />
  <row Id="8981" PostHistoryTypeId="2" PostId="4689" RevisionGUID="541e9483-c471-40ab-8ae8-0685bdb4d8f1" CreationDate="2010-08-09T21:03:53.060" UserId="218" Text="Short answer: yes. &#xD;&#xA;&#xD;&#xA;Long answer: The beauty of *Mastering the Art of French Cooking* is that all the recipes work. They're exhaustively detailed and painstaking, and godawful complicated compared to what modern chefs are used to working with, but they work, **if** you follow them **to the letter**. They're not for the faint of heart.&#xD;&#xA;&#xD;&#xA;That being said, you might want to contrast her recipe with something more accessible, a la &lt;a href=&quot;http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html&quot;&gt;Alton Brown&lt;/a&gt;" />
  <row Id="8982" PostHistoryTypeId="6" PostId="4621" RevisionGUID="0b4a54ba-af3f-4866-bde5-52a6ea6bbc27" CreationDate="2010-08-09T21:05:37.330" UserId="1443" Comment="edited tags" Text="&lt;tips&gt;&lt;allergy&gt;&lt;parties&gt;" />
  <row Id="8983" PostHistoryTypeId="2" PostId="4690" RevisionGUID="6bb72632-7d26-4d17-bab2-a0b206250398" CreationDate="2010-08-09T21:07:37.983" UserId="624" Text="This looks similar to recipes that I have used in the past that worked, although I haven't tried this specific one. You can heat it higher, but it becomes dangerous. Also: mix slowly rather than beating it over heat. You need to let the egg set.&#xD;&#xA;&#xD;&#xA;More or less, the setting happens as the emulsion of cream and yolk cooks, the yolk thickens and sets up. More yolk will make it thicken more. If the heat gets too high, you can curdle the mix as the yolk solidifies too much and basically squeezes out the liquid as it forms little balls." />
  <row Id="8984" PostHistoryTypeId="2" PostId="4691" RevisionGUID="44029a67-61ba-4f62-b4ba-64a7c41a6628" CreationDate="2010-08-09T21:10:48.317" UserId="1443" Text="A few basics which haven't been mentioned:&#xD;&#xA;&#xD;&#xA;1.  Find out what people's allergies are before they come (they should tell you, but better to ask)&#xD;&#xA;&#xD;&#xA;2.  Make labels which list food ingredients and put them on your buffet.&#xD;&#xA;&#xD;&#xA;3.  Bring an epi-pen." />
  <row Id="8985" PostHistoryTypeId="16" PostId="4691" RevisionGUID="44029a67-61ba-4f62-b4ba-64a7c41a6628" CreationDate="2010-08-09T21:10:48.317" UserId="-1" />
  <row Id="8987" PostHistoryTypeId="2" PostId="4693" RevisionGUID="e6dbaafc-af8a-400a-8e1d-a913b9b3ac0a" CreationDate="2010-08-09T21:13:38.880" UserId="1443" Text="There's a fringe group of naturalists/alternative-medicine practitioners who swear that the poison Hobodave mentioned also cures cancer and has been suppressed by the FDA and pharmaceutical companies in a big conspiracy.  I'll let you decide...&#xD;&#xA;&#xD;&#xA;A better question:  Aren't most of your watermelons seedless by now?  I haven't eaten a &quot;seeded&quot; melon for a few years at least." />
  <row Id="8988" PostHistoryTypeId="5" PostId="4673" RevisionGUID="a5005124-2020-4fbf-9fe9-dc8d2d8a7275" CreationDate="2010-08-09T21:15:06.227" UserId="624" Comment="added 379 characters in body" Text="Natural is purely a marketing term, and it is essentially meaningless since it isn't regulated by the USDA (I'm assuming you are in the USA, I can't speak for other countries). Since the term isn't regulated (with the apparent exception of meat), any manufacturer can put it on any (non-meat) product that they want, weather it is actually &quot;natural&quot; or not.&#xD;&#xA;&#xD;&#xA;Organic is well-defined by the USDA and places a number of restrictions on the types of pesticides and other chemicals that can be used to grow the crop. For things like meat, the organic label regulates both the drugs that the animal is given as well as the production of the feed.&#xD;&#xA;&#xD;&#xA;&gt; Certified organic food products are&#xD;&#xA;&gt; regulated by the U.S. Department of&#xD;&#xA;&gt; Agriculture and produced by farmers&#xD;&#xA;&gt; and manufacturers under a strict set&#xD;&#xA;&gt; of rules. But the agency defines the&#xD;&#xA;&gt; term &quot;natural&quot; only for meat and&#xD;&#xA;&gt; poultry. In the rest of the food&#xD;&#xA;&gt; industry, the meaning is largely up to&#xD;&#xA;&gt; the producer.&#xD;&#xA;&#xD;&#xA;See: http://articles.chicagotribune.com/2009-07-10/business/chi-natural-foods-10-jul10_1_organics-or-least-chip-popular-horizon-organic-brand-organic-industry-watchdog-group" />
  <row Id="8989" PostHistoryTypeId="5" PostId="4683" RevisionGUID="78580cb4-7e46-4377-b077-7f88aa88717f" CreationDate="2010-08-09T21:18:16.650" UserId="624" Comment="minor grammar corection" Text="I've now tried two different types of Brie cheese from my grocery store.  The first was a triple cream version which was very mild and nice.  The second was a &quot;Rich and Buttery&quot; (whatever that is supposed to really mean) version which was just a little bit stronger.  I tended to like the first version more, at least in my preparation.&#xD;&#xA;&#xD;&#xA;I ate both by spreading a thin layer of slightly toasted, light and airy bagguett and then topping with about half as much of either apricot or strawberry preserves.  I like both the preserves and the bread is nice, but I'm not sure what kind to try next.  There are double creams, store brands, international brands, etc...&#xD;&#xA;&#xD;&#xA;**Does anyone have suggestions for:**&#xD;&#xA;&#xD;&#xA; 1. What types of Brie should I try?  Any specific terminology that will help tell the difference between the 10 or 15 types I see in the store?&#xD;&#xA; 2. What else to eat the Brie with?&#xD;&#xA; 3. What types of bread would be good?&#xD;&#xA; 4. Any other flavor of preserves that would be nice?" />
  <row Id="8990" PostHistoryTypeId="2" PostId="4694" RevisionGUID="3fa47672-7e43-445c-89c4-de6839dfbf27" CreationDate="2010-08-09T21:31:15.240" UserId="1670" Text="Custards can take longer (sometimes *much* longer) to cook that the recipes calls for. Have patience, because turning up the heat is asking for disaster." />
  <row Id="8991" PostHistoryTypeId="10" PostId="4564" RevisionGUID="2c0585c8-d48f-46a3-bff0-0cf75a0075d8" CreationDate="2010-08-09T21:31:52.900" UserId="-1" CloseReasonId="3" Text="[{&quot;Id&quot;:177,&quot;DisplayName&quot;:&quot;AttilaNYC&quot;},{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;roux&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:123,&quot;DisplayName&quot;:&quot;Ryan Elkins&quot;},{&quot;Id&quot;:1229,&quot;DisplayName&quot;:&quot;kiamlaluno&quot;}]" />
  <row Id="8992" PostHistoryTypeId="2" PostId="4695" RevisionGUID="7511830a-4760-46f5-8a79-6fa90dbb0346" CreationDate="2010-08-09T21:37:12.343" UserId="1229" Text="To avoid the problem of a too cooked pasta, add some drops of lemon juice in the water. Any food acid would have the effect to avoid the pasta absorbs too much water, and gets a glue-like aspect." />
  <row Id="8993" PostHistoryTypeId="2" PostId="4696" RevisionGUID="4c86ca1a-81d8-46e4-8f5b-e58172dca20c" CreationDate="2010-08-09T21:41:02.127" UserId="1838" Text="I've just harvested onions from my garden. I have quite a few and should last me about 3+ months. What is the best way to prepare the onions for storage and how should I store them so they last as long as possible." />
  <row Id="8994" PostHistoryTypeId="1" PostId="4696" RevisionGUID="4c86ca1a-81d8-46e4-8f5b-e58172dca20c" CreationDate="2010-08-09T21:41:02.127" UserId="1838" Text="How to store Onion" />
  <row Id="8995" PostHistoryTypeId="3" PostId="4696" RevisionGUID="4c86ca1a-81d8-46e4-8f5b-e58172dca20c" CreationDate="2010-08-09T21:41:02.127" UserId="1838" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;onions&gt;" />
  <row Id="8996" PostHistoryTypeId="2" PostId="4697" RevisionGUID="d1786fa7-6cb0-4037-a564-a350a5336fbd" CreationDate="2010-08-09T21:47:19.837" UserDisplayName="daniel" Text="brush off any dirt. keep them somewhere cool, dark, and relatively dry. a cellar is fine, you just don't want serious humidity." />
  <row Id="8997" PostHistoryTypeId="2" PostId="4698" RevisionGUID="e6aa96c6-1f0d-44d3-802b-fb6fe89f4815" CreationDate="2010-08-09T21:49:35.813" UserDisplayName="daniel" Text="I posted my recipe in [this thread][1]. Works like a charm, every time. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2045/how-to-make-the-perfect-french-custard/2073#2073" />
  <row Id="8998" PostHistoryTypeId="2" PostId="4699" RevisionGUID="4fbfcb3f-20b6-47c9-a8bb-02cad0058f18" CreationDate="2010-08-09T21:52:52.057" UserId="426" Text="Most creme brulees require baking, however after a little research I did find a recipe in &quot;On Cooking&quot; (Sarah Labensky/Michael Hause) that came from Chef Vincent Guerithault of Vincent on Camelback in Phoenix, AZ and his was similar in that it was not baked. &#xD;&#xA;&#xD;&#xA;First, just making creme anglaise with heavy cream isn't going to do anything to let it set up into a firm custard.  More egg yolks or starch would be needed.&#xD;&#xA;&#xD;&#xA;Supposing that this really does work and it was something you perhaps did, my guess would be that it was either mixed too much (breaking down the proteins trying to link together) or too vigorously (incorporating air which weakened the protein links).  In your description you say you &quot;beat it&quot;.  Did you beat it or stir it?  It should be stirred back and forth zig-zagging across the bottom of the pan with a wooden spoon or heat-safe rubber spatula to keep from whipping air into it.&#xD;&#xA;&#xD;&#xA;Time, temperature, and eggs/dairy ratio are going to be the main issues in getting custards to set.&#xD;&#xA;&#xD;&#xA;Egg proteins begin to set at 160 degrees but curdle at 180 so there's very little &quot;wiggle&quot; room temperature wise.&#xD;&#xA;&#xD;&#xA;According to Shirley Corriher's &quot;Cookwise&quot;:  2 egg yolks will just barely thicken 1 cup of milk or cream.  Her Creme Anglaise recipe uses 5 egg yolks to 1 cup of milk and 1/2 cup heavy cream which is more yolks and less liquid than Julia's and this isn't intended to set up.  1 teaspoon of starch isn't going to provide the thickening power that is needed, it's there to keep the yolks from curdling as easily.&#xD;&#xA;&#xD;&#xA;The recipe I use and many others I've referenced (including Chef Vincent's), use a ratio of about 6-7 yolks per cup of cream.&#xD;&#xA;&#xD;&#xA;Also, if using a starch, you need to nearly bring the custard mixture to a boil (as is common in puddings and cream pie fillings) otherwise an enzyme in egg yolks known as alpha-amylase will eat away at the starch bonds and break them down into a watery mess.&#xD;&#xA;Chef Vincent's does not use any starch.&#xD;&#xA;&#xD;&#xA;If you want to use that recipe, I would increase it to 10 egg yolks.  After the hot cream is tempered into the egg yolks then return to the heat and cook, stirring constantly, until very thick but do not let it boil.  Remove it from the heat and strain into a clean metal bowl and chill over an ice bath to cool quickly.  Once cool, spoon into your desired serving dish or a cookie cup and caramelize the top with sugar." />
  <row Id="8999" PostHistoryTypeId="5" PostId="4653" RevisionGUID="efa99be3-c2b9-4ed2-b674-798e603030d9" CreationDate="2010-08-09T22:15:36.540" UserId="60" Comment="deleted 13 characters in body" Text="Um, no.&#xD;&#xA;&#xD;&#xA;You can even &lt;a href=&quot;http://www.amazon.com/gp/product/B001EPPALE?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001EPPALE&quot;&gt;buy them&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001EPPALE&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&#xD;&#xA;&#xD;&#xA;The only common _potentially dangerous_ seeds I know of belong to almonds, apples, apricots, peaches, plums, cherries, andother stone fruits. These contain a cyanide and sugar compound known as [amygdalin]. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin is inside the seeds and will not be exposed to the body unless the seeds are chewed. Of these, the only seed commonly consumed would be the apple seed, usually inadvertently, or by daring children. It would take a _large_ amount (can't find a reliable reference - one source said 1 cup) of well chewed seeds to poison you. Regarding almonds, only the bitter almonds have cyanide levels to be concerned about (we eat sweet almonds).&#xD;&#xA;&#xD;&#xA;So, besides the apple, these all belong to the _Prunus_ genus of plants. Cyanide is just their thing. Watermelon belongs to the _Citrullus_ genus.&#xD;&#xA;&#xD;&#xA;[amygdalin]: http://en.wikipedia.org/wiki/Amygdalin" />
  <row Id="9000" PostHistoryTypeId="2" PostId="4700" RevisionGUID="4ef5c2b2-4fad-425c-b787-6f69aca8e513" CreationDate="2010-08-09T22:22:35.050" UserId="1839" Text="How do you poach chicken?" />
  <row Id="9001" PostHistoryTypeId="1" PostId="4700" RevisionGUID="4ef5c2b2-4fad-425c-b787-6f69aca8e513" CreationDate="2010-08-09T22:22:35.050" UserId="1839" Text="How do you poach chicken?" />
  <row Id="9002" PostHistoryTypeId="3" PostId="4700" RevisionGUID="4ef5c2b2-4fad-425c-b787-6f69aca8e513" CreationDate="2010-08-09T22:22:35.050" UserId="1839" Text="&lt;chicken&gt;&lt;poaching&gt;" />
  <row Id="9003" PostHistoryTypeId="2" PostId="4701" RevisionGUID="957159eb-d83f-449b-90dd-a6534e08e39f" CreationDate="2010-08-09T22:24:36.450" UserId="1753" Text="you can buy some things (in the UK, maybe not in the US) called poach pods which I use, and work a treat. They're £5 for 2 (or about $8) I guess. They don't take up much room when stored as they stack:-&#xD;&#xA;&#xD;&#xA;http://www.lakeland.co.uk/poach-pods/F/product/12116" />
  <row Id="9005" PostHistoryTypeId="2" PostId="4703" RevisionGUID="c61a7cd4-2ebe-4651-87ed-ba2e644964e4" CreationDate="2010-08-09T22:30:20.933" UserId="1753" Text="Quite a common combination in Britain is brie and redcurrant jelly. " />
  <row Id="9006" PostHistoryTypeId="2" PostId="4704" RevisionGUID="66b13ea0-99f4-47b6-a205-72a0ecd97adb" CreationDate="2010-08-09T22:31:04.507" UserId="649" Text="By hunting chicken in a game preserve? ;-)&#xD;&#xA;&#xD;&#xA;http://www.recipetips.com/kitchen-tips/t--324/poaching-chicken.asp&#xD;&#xA;&#xD;&#xA;The essence of poaching chicken is a gentle boil in water, stock or other flavorful liquid. I really like poaching chunks of chicken in a thin sweet-and-sour sauce, then thickening the sauce, adding pineapple chunks, and serving over rice." />
  <row Id="9007" PostHistoryTypeId="2" PostId="4705" RevisionGUID="061e98df-4c89-48b9-9c65-9de6a3a622e2" CreationDate="2010-08-09T22:31:48.530" UserId="60" Text="The _process_ of poaching chicken simply involves cooking chicken fully submerged in a liquid until done. You could do this with just water, but it'll taste quite bland. The liquid should be hot but below the boiling point; shoot for 190 F (88 C).&#xD;&#xA;&#xD;&#xA;I suggest using low-sodium chicken broth, or a combination of low-sodium chicken broth &amp; water as a liquid though. Why low sodium? So you can add salt to taste.&#xD;&#xA;&#xD;&#xA;You can also jazz it up a bit by adding some chopped vegetables to the liquid. e.g. carrots, celery, and onions. If you do this, bring it to a boil first, then reduce heat to the aforementioned range.&#xD;&#xA;&#xD;&#xA;As with any cooked meat, use a thermometer to determine doneness - 165 F (74 C). The cooking time can range widely (from 15 to 45 minutes) depending on the size of the pieces. Yes, you can even poach a whole bird." />
  <row Id="9008" PostHistoryTypeId="2" PostId="4706" RevisionGUID="8b20c862-e10d-4521-ad90-d3e19bc4c389" CreationDate="2010-08-09T22:32:23.350" UserId="446" Text="To poach anything you heat a liquid to just under a simmer and place your whatever into the liquid until it is cooked.  The trick to poaching is using a flavorful liquid (although you can use water if you don't want to add any flavor to the dish).  Chicken specifically should take about twenty minutes for a boneless breast, longer for chicken with a bone in it.  Check your chicken with a quick read themometer before removing to make sure you crossed the 165 degree mark. Make sure you have enough liquid to cover the chicken." />
  <row Id="9010" PostHistoryTypeId="2" PostId="4707" RevisionGUID="08cef4a9-d46f-4d83-bc00-57e801b949e6" CreationDate="2010-08-09T22:34:58.773" UserId="1603" Text="I would suggest you to try it with honey, i just love it." />
  <row Id="9011" PostHistoryTypeId="5" PostId="4707" RevisionGUID="1ff3df12-c2b6-4508-831e-4b261a70c630" CreationDate="2010-08-09T22:42:09.463" UserId="1603" Comment="added 99 characters in body" Text="1. [Brie de Meaux][1] (aka King's cheese)&#xD;&#xA;2. Try it with honey&#xD;&#xA;3. French Baguettes&#xD;&#xA;4. Fig preserve&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Brie_de_Meaux" />
  <row Id="9012" PostHistoryTypeId="13" PostId="553" RevisionGUID="60045945-62c1-4dd9-96e6-458892142fb3" CreationDate="2010-08-09T22:50:36.783" UserId="177" Text="[{&quot;Id&quot;:177,&quot;DisplayName&quot;:&quot;AttilaNYC&quot;}]" />
  <row Id="9013" PostHistoryTypeId="2" PostId="4708" RevisionGUID="52d59097-3742-45f2-ba83-8e3770180e58" CreationDate="2010-08-09T22:52:58.900" UserId="177" Text="I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??" />
  <row Id="9014" PostHistoryTypeId="1" PostId="4708" RevisionGUID="52d59097-3742-45f2-ba83-8e3770180e58" CreationDate="2010-08-09T22:52:58.900" UserId="177" Text="Is it possible to cook a whole fish in a dishwasher?" />
  <row Id="9015" PostHistoryTypeId="3" PostId="4708" RevisionGUID="52d59097-3742-45f2-ba83-8e3770180e58" CreationDate="2010-08-09T22:52:58.900" UserId="177" Text="&lt;fish&gt;" />
  <row Id="9016" PostHistoryTypeId="2" PostId="4709" RevisionGUID="31ea5ff7-204f-4390-b61d-d374733b7964" CreationDate="2010-08-09T22:57:35.633" UserId="177" Text="In the last couple of months my grocery store has started to sell Farm Raised Salmon and separating it from &quot;Wild&quot; Salmon.  Any difference in cooking these two that I should be aware of?" />
  <row Id="9017" PostHistoryTypeId="1" PostId="4709" RevisionGUID="31ea5ff7-204f-4390-b61d-d374733b7964" CreationDate="2010-08-09T22:57:35.633" UserId="177" Text="Are there any differences in cooking techniques for Farm raised Salmon versus Wild  Salmon?" />
  <row Id="9018" PostHistoryTypeId="3" PostId="4709" RevisionGUID="31ea5ff7-204f-4390-b61d-d374733b7964" CreationDate="2010-08-09T22:57:35.633" UserId="177" Text="&lt;fish&gt;" />
  <row Id="9019" PostHistoryTypeId="2" PostId="4710" RevisionGUID="1e3bd027-e4f5-48ff-9e55-2bc5f427173d" CreationDate="2010-08-09T23:04:34.263" UserId="446" Text="I would wrap it up in tinfoil with some herbs and spices and maybe some lemon and set it to the pots and pan setting and let it run.  I would make sure to temp it before you eat it and make sure that it is fully cooked.  Also, you might want to lay it on the top so the steam and water cook it rather than the heating element at the bottom.  I would also suggest that you leave the soap out. Let us know how it worked out.&#xD;&#xA;&#xD;&#xA;P.S. This seems like a very inefficient way to accomplish the goal of cooking a fish." />
  <row Id="9020" PostHistoryTypeId="2" PostId="4711" RevisionGUID="2fa4b308-8522-4f01-a191-bd3d3dfb03c3" CreationDate="2010-08-09T23:15:42.887" UserDisplayName="daniel" Text="Farmed salmon is often slightly mushier in texture than wild. It also has less depth of flavour. You will want to look for cooking methods that won't add water (grilling, roasting, frying) and have a light hand with the seasoning." />
  <row Id="9021" PostHistoryTypeId="2" PostId="4712" RevisionGUID="e4d5843f-582e-4f97-ad9d-0eebda13bd94" CreationDate="2010-08-09T23:19:26.377" UserId="60" Text="You want to minimize the amount of fat you consume from farm-raised salmon. This means you should trim the fat from farm-raised salmon and avoid frying. Farm-raised salmon should be grilled, broiled, or baked, anything that burns away some of the fat. (Farm raised salmon is 52% fattier than wild caught salmon).&#xD;&#xA;&#xD;&#xA;Why? Farm raised salmon have ridiculously high amounts of carcinogens known as polychlorinated biphenyls (PCBs) as compared to wild salmon, and many other foods for that matter. You can blame the feed they are given. These carcinogens are concentrated in the fat of the fish, which is why you want to minimize the fat intake. The levels of PCBs in farm-raised salmon can be 10 to 16 times higher than wild caught salmon, and up to 40 times the level found in other foods.&#xD;&#xA;&#xD;&#xA;Experts recommend eating farm-raised salmon no more than once a month to minimize exposure.&#xD;&#xA;&#xD;&#xA;Sources:&#xD;&#xA;&#xD;&#xA;* http://www.ewg.org/reports/farmedpcbs&#xD;&#xA;* http://www.healthcastle.com/wildsalmon-farmraisedsalmon.shtml&#xD;&#xA;* http://www.seattlepi.com/national/132952_fish30.html" />
  <row Id="9022" PostHistoryTypeId="6" PostId="4709" RevisionGUID="2366bef2-c6cd-4f99-a751-39ea53591c8b" CreationDate="2010-08-09T23:20:15.377" UserId="60" Comment="edited tags" Text="&lt;fish&gt;&lt;salmon&gt;" />
  <row Id="9023" PostHistoryTypeId="2" PostId="4713" RevisionGUID="3bc5b6be-09ab-45c7-8bfc-f9f9d729e15c" CreationDate="2010-08-09T23:39:00.550" UserId="1393" Text="Mexican oregano is well worth seeking out; it tastes totally different than the typical European oreganos. Pretty easy to find if you have even a moderately well stocked Mexican grocery in your area." />
  <row Id="9029" PostHistoryTypeId="2" PostId="4715" RevisionGUID="bae7d232-47ff-4c67-a6af-6dc34800c607" CreationDate="2010-08-10T00:16:38.743" UserId="67" Text="I've never tried to store them myself, but one of the books that I got when I started gardening was the &quot;[Encyclopedia of Country Living][1]&quot;, which is loaded with information on growing, canning, storing, etc.  Its recommendations for globe onions is a follows (minus the typos of my transcribing):&#xD;&#xA;&#xD;&#xA;&gt; **Curing Bulbs**.  Let them sun-cure for 3 days.  Spread them out on top of the ground until tops are thoroughly dry.  Then sort.  Bulbs that addicentially got cut with the space go into the house to be used soon.  Sets that for some reason didn't take off are cured some more (maybe 2 weeks in a shady, airy place) and then saved to be given another chance next year.  They often make it the second time they are planted.  The winter storage onions are cured some more and then bagged for keeping.&#xD;&#xA;&gt;&#xD;&#xA;&gt; **Storing**.  If properly cured and stored in a dry, airy place, many of your winter-keeper onions will last 4 or even 6 months.  Every summer we bring in onions from sets by the gunnysackful for our winter supply.  The trick is to sure them very well in the sun for 3 days or so before bringing in.  Rip off the &quot;set&quot; portion before drying if you can.  The onion grown from a set has 2 parts.  One is small and extends up into the a stiff hollow stem.  That is the part you should rip off -- or else the onions won't keep long.&#xD;&#xA;&gt;&#xD;&#xA;&gt; After you bring your onions in from the field, continue drying them.  We have tried all sorts of systems for this.  You can braid them by the dry stems and hang them up in bunches with wire or twine around the bunch.  Or them them in an &quot;onion&quot;-type bag or into old pantyhose and hang them up.  My current method, and easiest one yet, is to dump them into cardboard boxes and bring them into the kitchen.  I check them occassionally by running my hands through the boxes and removing any damp ones.  Any onion that feels the least bit damp is on the verge of spoiling.  When the rest are absolutely bone-dry from the kitchen's heat (once that old wood cookstove starts going, it really gives them the treatement), they can go under the bed or into the attic -- anywhere they won't freeze and will stay dry.&#xD;&#xA;&gt;&#xD;&#xA;&gt; Slight freezing doesn't hurt them, provided you don't handle them while frozen.  Good ventilation is very important to their storage place, and what's why they should be in some sort of loosely woven bag or hanging basket.or braided and hung up or some such, although I get away with a box. They do better stored dry and cool than dry and hot because with too much heat, they have a tendancy to gradually dry away to layer upon layer of papery nothingness as winter goes by.&#xD;&#xA;&gt;&#xD;&#xA;&gt; When we use our big winter onions, we take the largest first and gradually work our way down in size.  That way, if there are any left over come spring, they will be small ones suitable to use as sets in the spring planting.&#xD;&#xA;&#xD;&#xA;I should also note that I've seen the pantyhose method in use before, I think at my godparent's place.  They had loaded an onion into the toe of the stocking, tied a knot, loaded in the next one, tied a knot, etc, so the onions didn't actually touch which might affect their drying out, and then hung them up so they weren't touching anything.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Encyclopedia-Country-Living-Carla-Emery/dp/1570615535/ref=pd_sim_b_2" />
  <row Id="9030" PostHistoryTypeId="16" PostId="4687" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-10T00:17:39.520" UserId="67" />
  <row Id="9031" PostHistoryTypeId="16" PostId="4688" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-10T00:17:39.520" UserId="67" />
  <row Id="9032" PostHistoryTypeId="16" PostId="4703" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-10T00:17:39.520" UserId="67" />
  <row Id="9033" PostHistoryTypeId="16" PostId="4707" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-10T00:17:39.520" UserId="67" />
  <row Id="9034" PostHistoryTypeId="16" PostId="4683" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-10T00:17:39.520" UserId="67" />
  <row Id="9035" PostHistoryTypeId="2" PostId="4716" RevisionGUID="bbecba32-21f4-49d5-b8b8-fa8612a39c73" CreationDate="2010-08-10T00:36:36.233" UserId="177" Text="Saucisse is any little sausage, fresh or dried. Saucisse seche is the term used when it's dried. Saucisson is any sausage that's air dried and cured -Salami is cured sausage, fermented and air-dried meat.  So is it a Salami, semantics probable because the French don't want to call it a Salami. " />
  <row Id="9036" PostHistoryTypeId="2" PostId="4717" RevisionGUID="fba89817-3903-41e8-9536-59cf8ddd9ab4" CreationDate="2010-08-10T00:42:49.353" UserId="67" Text="There's a difference between the title (is a sausiccon a type of salami), and the body (is there a difference).&#xD;&#xA;&#xD;&#xA;The first is a question of classification, and no, a saucisson is type of cured sausage, but you'd want &quot;saucisson sec&quot; (dry sausage) for a dried, cured sausage with good storage characteristics like salami.  So the relation is the other way around -- a salami is a type of saucisson.&#xD;&#xA;&#xD;&#xA;&quot;Differences&quot; when you're dealing with general classifications such as this tend to be a question of if there are items that might fit into one category, but not the other.  It's pretty obvious that salami is a narrower term than sausiccon, but I'm not sure if salami and sausiccon sec are just different names for the same concept, or if there might be items in one class that wouldn't fall into the other.&#xD;&#xA;&#xD;&#xA;**update** : would [sweet bologna][1] be considered a saucisson sec ?  It's only semi-dried, so I wouldn't classify it as a salami due to storage characteristics.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lebanon_bologna" />
  <row Id="9040" PostHistoryTypeId="2" PostId="4719" RevisionGUID="95deda33-932d-4d1c-a64c-9847c86b9486" CreationDate="2010-08-10T00:55:32.460" UserId="104" Text="Cooking in a dishwasher is related to some other non-orthodox places to cook, like on the manifold of a car on a road trip.&#xD;&#xA;&#xD;&#xA;Basically, you're aiming to put food in an environment that's somewhere between 160F and 300F already, for non-cooking reasons. That's strange, but not entirely nuts.&#xD;&#xA;&#xD;&#xA;The dishwasher is going to stay south of 212F, but, a decent dishwasher doesn't stay *very* far below that threshold. &#xD;&#xA;&#xD;&#xA;It's going to go through several variations of how that heat's applied, from the actual washing cycle to the drying cycle.&#xD;&#xA;&#xD;&#xA;And, if you run a regular cycle of dishes, there's going to be a bunch of foreign substances (soap, food bits from the dishes (and in the car manifold situation, things like oil)) all around it.&#xD;&#xA;&#xD;&#xA;So, your goal is to wrap the food in something that can both handle the heat and seal out the foreign stuff. To me, the most obvious solution to this is the vacuum sealed pouches used for sous vide.&#xD;&#xA;&#xD;&#xA;You're not going to get anything remotely close to the consistent temps for sous vide, but for the dishwasher, you're still talking about mostly cooking in &quot;hot water&quot; and hot, moist air, so that's close enough to give a shot.&#xD;&#xA;&#xD;&#xA;So, I'd fill the pouch with seasonings/marinades and let it ride and see what comes out.&#xD;&#xA;&#xD;&#xA;I wouldn't expect it to be great, but it might be worth a shot for the shock value alone." />
  <row Id="9041" PostHistoryTypeId="2" PostId="4720" RevisionGUID="e32acffe-ba24-424d-862d-090c33c84229" CreationDate="2010-08-10T00:55:59.527" UserId="1229" Text="As saucisson is defined as &quot;a large, cured French sausage of ground pork flavored with garlic&quot;, then a saucisson is not a salami; salami is not usually flavored with garlic, and it's not only made with ground pork." />
  <row Id="9043" PostHistoryTypeId="2" PostId="4721" RevisionGUID="e00168a7-3292-4132-99e6-3781f5fa4aac" CreationDate="2010-08-10T01:49:33.797" UserId="1366" Text="I bought a large seedless watermelon 2 days ago, and I made sure to check for the following:&#xD;&#xA;&#xD;&#xA; - Yellow underbelly&#xD;&#xA; - Hollow sound&#xD;&#xA; - Solid rind&#xD;&#xA;&#xD;&#xA;When I got home I left on the kitchen table. The room temperature was around 25-27 degrees C. Today, I touched the rind and it felt soft! I cut it open and I saw that the white pith had rotted. &#xD;&#xA;&#xD;&#xA;Can anyone explain what the possible cause of this is? &#xD;&#xA;&#xD;&#xA;(I've left watermelon out on the dining table for days at room temperature before, and nothing like this has ever happened. I should also mention that:&#xD;&#xA;&#xD;&#xA; - The watermelon was whole and unblemished. &#xD;&#xA; - There were no fruits around it and it wasn't in a bag, so the ethylene explanation is out." />
  <row Id="9044" PostHistoryTypeId="1" PostId="4721" RevisionGUID="e00168a7-3292-4132-99e6-3781f5fa4aac" CreationDate="2010-08-10T01:49:33.797" UserId="1366" Text="Cause of watermelon rind rotting (at room temperature)" />
  <row Id="9045" PostHistoryTypeId="3" PostId="4721" RevisionGUID="e00168a7-3292-4132-99e6-3781f5fa4aac" CreationDate="2010-08-10T01:49:33.797" UserId="1366" Text="&lt;fruit&gt;&lt;watermelon&gt;" />
  <row Id="9046" PostHistoryTypeId="2" PostId="4722" RevisionGUID="4395ff39-a626-431f-b3e8-0a0999fe7072" CreationDate="2010-08-10T01:50:38.693" UserId="446" Text="I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat.  However, I used it last night to cook some country style ribs (pork) and was only able to insert the probe about half-way into the rib.  It wasn't touching any bone and when I calibrated it, it still read true. Anyway, when the alarm went off on the pork (I set the alarm for 160 expecting the temp to coast up to 165), it was still massively underdone. The probe lacks the dimples that I am familar with on my instant read thermometers and I would like to know if anyone has run into a problem like this before.  All I can think is that the heat from the oven was being read off the back side of the probe.  The tool is so useful that I would hate to regulate it to roast only duty but I have no idea how to fix this so it will work accurately.  " />
  <row Id="9047" PostHistoryTypeId="1" PostId="4722" RevisionGUID="4395ff39-a626-431f-b3e8-0a0999fe7072" CreationDate="2010-08-10T01:50:38.693" UserId="446" Text="How deep do you need to insert the probe in a peice of meat to garauntee accuracy? " />
  <row Id="9048" PostHistoryTypeId="3" PostId="4722" RevisionGUID="4395ff39-a626-431f-b3e8-0a0999fe7072" CreationDate="2010-08-10T01:50:38.693" UserId="446" Text="&lt;equipment&gt;" />
  <row Id="9049" PostHistoryTypeId="2" PostId="4723" RevisionGUID="222aff04-8dcb-48be-9acd-574c7245b741" CreationDate="2010-08-10T01:56:32.203" UserId="67" Text="Others have mentioned the technical definition (cook in simmering water), but well, I don't do that.&#xD;&#xA;&#xD;&#xA;First, I've never tried poaching a whole chicken, only pieces.  And I'm not sure you'd want to poach a whole chicken, so you'll likely want to cut it into pieces first.&#xD;&#xA;&#xD;&#xA;If I'm poaching, it's typically because chicken was on sale in bulk packs, so I'll buy a few pounds, poach it, shred it, and freeze it for later usage ... so I'm doing a few pounds of chicken bits at a time.&#xD;&#xA;&#xD;&#xA;I use a large pot (doesn't have to be a stock pot), and fill about 1/3 to 1/2 way with water, add a bit of salt, and bring it to a boil.&#xD;&#xA;&#xD;&#xA;I add the chicken parts, bring it back to a boil, and then turn the heat to the lowest setting, and leave it with a lid on for an hour.&#xD;&#xA;&#xD;&#xA;The boiling helps to kill any surface bacteria that you might not achieve by starting the chicken in cold or simmering water.&#xD;&#xA;&#xD;&#xA;If I'm planning on saving the poaching liquid too, I'll add a few bruised cloves of garlic, a sliced up onion or two, some carrots, and whatever other sad-but-not-yet-spoiled vegetation I might have in my fridge (or moved to the freezer specifically for this purpose).  Once I've shreded the meat, I'll add the bones back in, turn the heat back up, and let it simmer for a while, then strain it and freeze it.  Depending on how much storage space I have (and if it's winter or summer), I might cook it down to concentrate it, but I've learned that forgetting about it and burning bones is really, really bad (it stinks, stains even stainless steel pots, etc.)." />
  <row Id="9050" PostHistoryTypeId="4" PostId="4722" RevisionGUID="16f9d05a-0115-48a2-840b-ced53b2b9ada" CreationDate="2010-08-10T01:56:38.070" UserId="446" Comment="fixed spelling" Text="How deep do you need to insert the probe in a peice of meat to guarantee accuracy? " />
  <row Id="9051" PostHistoryTypeId="5" PostId="4694" RevisionGUID="17ce4021-64cf-4800-9033-99fc21e6004f" CreationDate="2010-08-10T02:01:53.003" UserId="1670" Comment="edited body" Text="Custards can take longer (sometimes *much* longer) to cook than the recipes calls for. Have patience, because turning up the heat is asking for disaster." />
  <row Id="9052" PostHistoryTypeId="4" PostId="4722" RevisionGUID="8987d33c-cfd0-4fdd-8036-4059d695d059" CreationDate="2010-08-10T02:06:35.317" UserId="403" Comment="edited title" Text="How deep do you need to insert the probe in a piece of meat to guarantee accuracy? " />
  <row Id="9054" PostHistoryTypeId="2" PostId="4725" RevisionGUID="b0218ca8-9419-4cf2-a51b-ced9be66c8e7" CreationDate="2010-08-10T02:10:26.757" UserId="67" Text="I'm going to assume that &quot;country style ribs&quot; are the ones where you cut them apart first before cooking ... I'd wager a guess that *everything* is near bone, and a thermometer might have problems with this particular dish.  If nothing else, as you can't insert it deeply enough into the thing you're taking a measurement of, there might be enough conduction along the probe for the oven temperature to throw off the reading.&#xD;&#xA;&#xD;&#xA;Could you tell us how far the probe was in the meat?  I'd assume anything less than about 1/3 the probe might be problematic, with 1/2 or more being better.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;All of that being said, are you sure it's an issue with the placement of the probe, and not a problem with the probe itself?&#xD;&#xA;&#xD;&#xA;I've had a number of them go out over the years.  I've actually given up on them, and gone back to an instant read thermometer, as I'm up to 4 of the bases (can still use 'em as a timer), and no working probes.  (if anyone knows any brands that sell the replacement probes individually, or even better in multi-packs, I'd be willing to go back to using them)&#xD;&#xA;&#xD;&#xA;To calibrate -- mix some ice water, and put the probe in there.  It should read 32F or 0C.  (if it even goes that low, not all do).  Boil water, and read the temperature of it, and it should read near 100C or 212F (possibly lower, if you're above sea level).  Compare it to another room thermometer after it's been sitting for a bit ... they should read the same.&#xD;&#xA;&#xD;&#xA;Don't try to put it into the oven directly ... you could melt the probe ... that's how I lost the first one, so you can't try to compare it to your oven thermometer.&#xD;&#xA;" />
  <row Id="9057" PostHistoryTypeId="2" PostId="4726" RevisionGUID="9637f5b2-ccbf-4751-8038-d4795a7bf6c8" CreationDate="2010-08-10T02:24:07.503" UserId="1443" Text="I find the wild salmon to be less fatty and easier to overcook.  I take off a few degrees from final temperature to keep the texture flaky, somewhere between 125-135." />
  <row Id="9058" PostHistoryTypeId="2" PostId="4727" RevisionGUID="7dc4727e-26e9-42ff-a8eb-cf5e131ed9dd" CreationDate="2010-08-10T03:16:23.323" UserId="1832" Text="I would recommend a vegetable brush like you would use to clean dirt off of potatoes." />
  <row Id="9059" PostHistoryTypeId="2" PostId="4728" RevisionGUID="4e44f6b0-e3b0-4cef-8d15-f2191f0e1360" CreationDate="2010-08-10T03:22:53.297" UserId="649" Text="My theory is that the probe should be inserted into the part of the meat that will be the last to heat up. For a roast without bones, that will be pretty much be the center of mass.&#xD;&#xA;&#xD;&#xA;For something with bone it, I would aim for a point somewhere between halfway and 2/3 the distance from the skin to the bone in the place where that distance is the largest.&#xD;&#xA;&#xD;&#xA;Are you checking the temperature while the meat is still in the oven/on the grill? For a large meat where the entire probe is in, there will be no effect. But for a thin piece of meat with just the tip inside the meat, the air temp and radiated energy will throw off the results. Either insert it length-wise in between the ribs, or set the ribs on the counter to check the temp.&#xD;&#xA;&#xD;&#xA;If you are still getting inaccurate results after this, then I would suspect the accuracy of the thermometer." />
  <row Id="9061" PostHistoryTypeId="2" PostId="4730" RevisionGUID="726d16fb-0576-42ae-b607-10c8e41ecfd3" CreationDate="2010-08-10T03:43:48.927" UserId="1832" Text="One trend I've seen recently is **making tea broths/sauces for meats, fishes**, etc...  Besides being a good use for tea, this has the **double effect of giving off the tea's natural aroma** when presented to the eater as opposed to simply using the tea to crust a meat - where you wouldn't really get any tea flavor until you actually bit in.&#xD;&#xA;&#xD;&#xA;I've also seen people **smoking meats with tea leaves** and such.  I haven't tried this myself to see if the results are worth the trouble (aka - if you can actually taste the tea flavor).&#xD;&#xA;&#xD;&#xA;I would also try **poaching various items in a matcha tea poaching liquid**.  For example:&#xD;&#xA;&#xD;&#xA; 1. Water&#xD;&#xA; 2. Sugar + salt&#xD;&#xA; 3. Matcha tea powder&#xD;&#xA; 4. Peppercorns&#xD;&#xA; 5. Bay leaves&#xD;&#xA; 6. Whatever else sounds good to you.&#xD;&#xA;&#xD;&#xA;You could use this to poach chicken and fish.&#xD;&#xA;&#xD;&#xA;Lastly, don't be afraid to **add it to soups**!  Carrot-ginger soup would benefit from the addition of some matcha powder." />
  <row Id="9062" PostHistoryTypeId="6" PostId="4722" RevisionGUID="227f28cd-b68e-46bd-8406-ddff380615ec" CreationDate="2010-08-10T03:54:22.340" UserId="1443" Comment="edited tags" Text="&lt;temperature&gt;&lt;equipment&gt;" />
  <row Id="9063" PostHistoryTypeId="2" PostId="4731" RevisionGUID="3c1d6773-1b3c-4322-a8da-ab1bb6d727d2" CreationDate="2010-08-10T03:56:01.340" UserId="1832" Text="I find that running towel down the cob helps to pull all the silk away from the corn.  It would help to wet the corn first, but it's not necessary.&#xD;&#xA;&#xD;&#xA;Basically, you're just trying to get a better grip on it.  I'm sure you've used towels before to help you open a jar or can - it's the same idea here." />
  <row Id="9064" PostHistoryTypeId="2" PostId="4732" RevisionGUID="6d8cc2a7-3d81-476b-9b17-d21e0c0ee692" CreationDate="2010-08-10T04:06:22.693" UserId="1832" Text="I addition to what Tabiasopdenbrouw said, and more to the point of usage/taste:&#xD;&#xA;&#xD;&#xA; 1. Bacon is typically cut thinner and ends up crispier than pancetta.&#xD;&#xA; 2. Both are often rendered for their fat before adding onions, peppers, etc... to the pan to pick up those pork fat flavors.&#xD;&#xA; 3. Pancetta is often saltier in flavor though this is usually the case because the pancetta is cut thicker or into dices, so you get bigger bites of it and thus more salt.  This is the biggest different between the two." />
  <row Id="9065" PostHistoryTypeId="2" PostId="4733" RevisionGUID="35fee5d3-991c-46f3-bf9e-1c1db322cae5" CreationDate="2010-08-10T04:15:06.480" UserId="611" Text="Without forensics it's hard to tell exactly what happened.&#xD;&#xA;However, one possible explanation is sunlight. If the watermelon was in the sun at all, even just a little part of it, that tends to accelerate the growth of all sorts of things.&#xD;&#xA;&#xD;&#xA;Another possibility is that it was just past its date. There isn't really a way to tell if this is near or not without chemical analysis.&#xD;&#xA;&#xD;&#xA;In watermelon country (I live near an ancient greek watermelon port) watermelon is generally refrigerated. This is partially because we find it tastier when it's cold, and partially because room temperature easily goes above 30, and even above 34-5 on certain days.&#xD;&#xA;" />
  <row Id="9066" PostHistoryTypeId="2" PostId="4734" RevisionGUID="b3476c7b-ace7-4377-a554-4fc1134bab24" CreationDate="2010-08-10T04:30:18.757" UserId="1236" Text="I currently rent, and the only problem I have with the house we're in is that it has a glass-top range.  I absolutely love my cast iron cookware, and use it as often as possible.&#xD;&#xA;&#xD;&#xA;I've heard a few reasons not to use cast iron on glass, including:&#xD;&#xA;&#xD;&#xA; 1. You can scratch the glass if you're&#xD;&#xA;    not careful&#xD;&#xA; 2. It's very easy to break the glass if&#xD;&#xA;    you drop it&#xD;&#xA; 3. You can [melt the glass top][1]&#xD;&#xA;    (mentioned in linked thread)&#xD;&#xA; 4. It can be hard to minimize hot spots&#xD;&#xA;&#xD;&#xA;I'm not very concerned about (1) and (2), as I've already been using cast iron on glass for years with no problems (I'm very careful when I do use it).  &#xD;&#xA;&#xD;&#xA;While researching (4) I came across (3), something I had never heard before.  So, I now have a few questions:&#xD;&#xA;&#xD;&#xA; 1. **Is melting the glass really&#xD;&#xA;    plausible?**  This seems unlikely to&#xD;&#xA;    me, as a [quick search][2] revealed that&#xD;&#xA;    lowest melting point for common&#xD;&#xA;    glass types is 1500C or higher, a temperature I have no plans to reach - but&#xD;&#xA;    I'm not a physicist or a chemist, nor do I know what kind of glass is used to make a glass top stove.&#xD;&#xA;&#xD;&#xA; 2. **Is a [heat diffuser][3] effective on a&#xD;&#xA;    glass range?**  I have experienced a&#xD;&#xA;    few hot spots on my large (12&quot;)&#xD;&#xA;    skillet, and obviously when&#xD;&#xA;    experimenting with my two-burner&#xD;&#xA;    griddle.  Would a heat diffuser help, especially with the two-burner (which I've all but given up with on&#xD;&#xA;    glass for now because it's so&#xD;&#xA;    uneven).&#xD;&#xA;&#xD;&#xA; 3. Any suggestions for **safely and&#xD;&#xA;    effectively** using cast iron on a&#xD;&#xA;    glass-top range (short of being very, very careful when moving the pans)?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thathomesite.com/forums/load/cookware/msg010049447701.html?20&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Glass#Glass_ingredients&#xD;&#xA;  [3]: http://www.fantes.com/trivets.html" />
  <row Id="9067" PostHistoryTypeId="1" PostId="4734" RevisionGUID="b3476c7b-ace7-4377-a554-4fc1134bab24" CreationDate="2010-08-10T04:30:18.757" UserId="1236" Text="Using cast iron on a glass range" />
  <row Id="9068" PostHistoryTypeId="3" PostId="4734" RevisionGUID="b3476c7b-ace7-4377-a554-4fc1134bab24" CreationDate="2010-08-10T04:30:18.757" UserId="1236" Text="&lt;equipment&gt;&lt;cast-iron&gt;" />
  <row Id="9069" PostHistoryTypeId="2" PostId="4735" RevisionGUID="20c64411-a6b0-4c85-b573-90c5cc68605e" CreationDate="2010-08-10T04:48:06.287" UserId="1549" Text="In Heston Blumenthal's &quot;Family Food&quot; he says that they cook fish in a 45C stirred water bath at his restaurant. There is another recipe of his where he poaches pears in a dishwasher using sealed and vacuumed &quot;Food Saver&quot; bags.&#xD;&#xA;&#xD;&#xA;If you have a dishwasher with a 45C setting you could combine the two ideas. He says that the cooking time for a 250g skinless salmon fillet using the water bath method is half an hour. When the fish has been cooked correctly it will &quot;still look undercooked but will flake beautifully&quot;.&#xD;&#xA;&#xD;&#xA;If you are going to try this I would recommend waiting until the dishwasher is well into its cycle before chucking the fish in so that the temperature is up to 45C." />
  <row Id="9070" PostHistoryTypeId="2" PostId="4736" RevisionGUID="ba1cc08a-aac3-4b2e-a313-11c6eec6b601" CreationDate="2010-08-10T04:50:15.113" UserId="60" Text="The idea that cast iron can somehow melt the glass range is just wrong. The cast iron can't get any hotter than the range surface itself can get. If the cast iron could melt the glass, then that means the range could melt itself.&#xD;&#xA;&#xD;&#xA;I've only used a glass range at friend's houses, but they didn't seem particularly fragile. As long as you aren't hulk smashing your pans into the glass, it's pretty hard to break.&#xD;&#xA;&#xD;&#xA;I have no experience with heat diffusers." />
  <row Id="9075" PostHistoryTypeId="2" PostId="4738" RevisionGUID="b9285e27-8151-41b5-8773-a7b39cf0bae1" CreationDate="2010-08-10T05:09:48.530" UserId="1832" Text="I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it.  When I ate it, I found it to be very bitter and almost inedible because of its rotten taste.  However, it looked fine, came from a good grocery store and was stored properly.  I've never had one before, so I don't know if they are usually so bitter.  Did I have a rare experience or are they usually so bitter?&#xD;&#xA;&#xD;&#xA;I was so surprised because the sign at the store for the Asian pears said they were sweat, juicy and the most flavorful of pear varieties.&#xD;&#xA;&#xD;&#xA;I looked online and found no mention of Asian pears being bitter, so I suspect it was just this one pear, but maybe I just didn't do enough research.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.frangella.com/images/sce/PMA%20web%20pics/PMA%20large%20web%20pics/Asian_Pear.jpg" />
  <row Id="9076" PostHistoryTypeId="1" PostId="4738" RevisionGUID="b9285e27-8151-41b5-8773-a7b39cf0bae1" CreationDate="2010-08-10T05:09:48.530" UserId="1832" Text="Are Asian Pears Bitter?  Mine Was." />
  <row Id="9077" PostHistoryTypeId="3" PostId="4738" RevisionGUID="b9285e27-8151-41b5-8773-a7b39cf0bae1" CreationDate="2010-08-10T05:09:48.530" UserId="1832" Text="&lt;fruit&gt;&lt;produce&gt;&lt;bitterness&gt;" />
  <row Id="9078" PostHistoryTypeId="2" PostId="4739" RevisionGUID="d462b459-d12f-4a44-8b3e-dc4aef35731c" CreationDate="2010-08-10T05:10:59.603" UserId="1832" Text="Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew?  I've tried traditional pearls and always have okay results - but I've had better from some (not all) bubble tea stores.  I haven't tried quick/instant pearls yet, but I'm tempted to.  However, I still have a lot of traditional pearls that I don't want to go to waste if they're no better or worse than quick cooking ones.&#xD;&#xA;&#xD;&#xA;Also, is there some way to keep the bubbles from getting harder when you add the cold drink to it (be it a smoothie, blended coffee, etc...)?" />
  <row Id="9079" PostHistoryTypeId="1" PostId="4739" RevisionGUID="d462b459-d12f-4a44-8b3e-dc4aef35731c" CreationDate="2010-08-10T05:10:59.603" UserId="1832" Text="Bubble Tea - Instant or Traditional Pearls" />
  <row Id="9080" PostHistoryTypeId="3" PostId="4739" RevisionGUID="d462b459-d12f-4a44-8b3e-dc4aef35731c" CreationDate="2010-08-10T05:10:59.603" UserId="1832" Text="&lt;texture&gt;&lt;beverages&gt;" />
  <row Id="9081" PostHistoryTypeId="2" PostId="4740" RevisionGUID="0671f5bd-3e59-4a9a-a311-0a8e89ec3ba8" CreationDate="2010-08-10T05:14:29.413" UserId="1804" Text="I have a tough time telling if my cantaloupe is ripe (without opening it and trying it. Any suggestions?" />
  <row Id="9082" PostHistoryTypeId="1" PostId="4740" RevisionGUID="0671f5bd-3e59-4a9a-a311-0a8e89ec3ba8" CreationDate="2010-08-10T05:14:29.413" UserId="1804" Text="How do I tell if a cantaloupe is ripe?" />
  <row Id="9083" PostHistoryTypeId="3" PostId="4740" RevisionGUID="0671f5bd-3e59-4a9a-a311-0a8e89ec3ba8" CreationDate="2010-08-10T05:14:29.413" UserId="1804" Text="&lt;fruit&gt;&lt;ripe&gt;" />
  <row Id="9088" PostHistoryTypeId="2" PostId="4742" RevisionGUID="89aedb5e-10aa-42de-ac4c-aff7df9efaee" CreationDate="2010-08-10T05:31:34.860" UserId="60" Text="I think you got a bunk pear.&#xD;&#xA;&#xD;&#xA;I've never had a bitter asian pear. The grocery store sign is correct; they are sweeter and juicier than other pears.&#xD;&#xA;&#xD;&#xA;Unlike other pears, asian pears are typically picked when ripe. They also are supposed to be quite firm and crisp when ripe. You should be able to smell the sweetness of a ripe asian pear. Maybe your week &quot;ripening&quot; it spoiled it? Not sure what the conditions were, but it is strange because they have an excellent shelf life." />
  <row Id="9089" PostHistoryTypeId="6" PostId="4738" RevisionGUID="fc01af3d-2f25-4c5c-a2c6-6ac0062d2192" CreationDate="2010-08-10T05:32:00.430" UserId="60" Comment="edited tags" Text="&lt;fruit&gt;" />
  <row Id="9090" PostHistoryTypeId="2" PostId="4743" RevisionGUID="559c3a29-5da1-4e57-8cee-819233b874b1" CreationDate="2010-08-10T05:32:07.277" UserId="446" Text="Cantaloupe should feel heavier than it looks and smell musky and sweet.  Also you should be able to press your thumb in slightly on the bottom and there shouldn't be a lip around the stem.  &#xD;&#xA;&#xD;&#xA;If it smells over-sweet it's most likely over ripe.  You can let a cantaloupe ripen on your counter top if you get one under-ripe " />
  <row Id="9093" PostHistoryTypeId="6" PostId="4608" RevisionGUID="616324e5-8853-42ba-be35-b843eb0ceb99" CreationDate="2010-08-10T05:49:23.957" UserId="60" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;sauce&gt;&lt;mayonnaise&gt;" />
  <row Id="9094" PostHistoryTypeId="6" PostId="4588" RevisionGUID="5036520a-07c2-4499-b15b-5810eaf54283" CreationDate="2010-08-10T05:49:49.230" UserId="60" Comment="edited tags" Text="&lt;preparation&gt;&lt;candy&gt;" />
  <row Id="9095" PostHistoryTypeId="2" PostId="4745" RevisionGUID="2ea9fc43-c79d-4b4a-8c73-a72b8aacd4e4" CreationDate="2010-08-10T06:05:49.687" UserId="1832" Text="I do not think so.  Garlic butter will usually have fresh garlic in it whereas garlic oil will be oil that had garlic cooked in it.  With garlic butter you're going to get a fresher, more pronounced flavor (say for **putting a dollop on top of steak**). Garlic oil is going to give you a deeper, more spiced flavor (say for **using in a salad dressing**).&#xD;&#xA;&#xD;&#xA;At least in the two examples I gave above, they are not interchangeable.  They may be in cases where you end up cooking them for a while - for instance, when sauteeing vegetables with butter/oil.&#xD;&#xA;&#xD;&#xA;When all is said and done, it depends on the usage." />
  <row Id="9098" PostHistoryTypeId="5" PostId="4621" RevisionGUID="11091adf-50b1-47dc-84d3-46557fbef507" CreationDate="2010-08-10T07:21:13.597" UserId="1633" Comment="Added subquestion" Text="Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For example, it's a big problem making a cake without gluten, laktose and eggs, but this issue might come at hand. Often one don't wish to make three different cakes, so tips one how to assert this problem is that I wan't from this thread. Will also try to summarize the tips in this post.&#xD;&#xA;&#xD;&#xA;Tips for intollerance, religion and personal choices are also welcome. Actually tips for cooking for everyone of us who tend to be a pain in the ass (I have celiaki myself, so not offence intended).&#xD;&#xA;&#xD;&#xA; 1. Make a list of can have ingredients for the possible courses.&#xD;&#xA; 2. Use substitute products (Not easy since they might behave a bit differently).&#xD;&#xA; 3. Make buffet where one have several gluten/laktose/egg/... free dishes (Can be a lot of work).&#xD;&#xA;&#xD;&#xA;For tips on specific allergies, see: [Fruit/nuts][1], [Gluten][2]&#xD;&#xA;&#xD;&#xA;EDIT: I have specified the question quite a lot from the original by request from Ocaasi, since it started quite broad. The original question is removed. &#xD;&#xA;&#xD;&#xA;Also, is there some food that everyone can eat, or food where it is easy to use other ingredients to avoid allergic reactions? Making buffets are always a possibility, but I'm thinking more in the lines of three course meals without making to much differences on the dish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4623/fruit-nut-allergy-cooking-for&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4628/gluten-free-cooking" />
  <row Id="9100" PostHistoryTypeId="5" PostId="4644" RevisionGUID="6a84faa0-8624-4d40-94ad-14d2d7ad8419" CreationDate="2010-08-10T08:07:13.393" UserId="210" Comment="deleted 3 characters in body" Text="Not speaking from direct experience, but from what I've heard about this, you're going to get splitting with the bacon fat - possibly because there is more saturated fat in there. You may just have to increase your ratio of vegetable oil to bacon fat until it's more stable.&#xD;&#xA;" />
  <row Id="9101" PostHistoryTypeId="5" PostId="4739" RevisionGUID="7e33973a-199e-4dc8-aa8b-9538dc88d396" CreationDate="2010-08-10T08:11:14.100" UserId="210" Comment="added link to what bubble tea is, i'd never heard of it" Text="Is there any evidence that instant or traditional tapioca pearls - for [bubble tea][1] - are a better choice if I'm looking for a pearl that is very soft with just a little bit of chew?  I've tried traditional pearls and always have okay results - but I've had better from some (not all) bubble tea stores.  I haven't tried quick/instant pearls yet, but I'm tempted to.  However, I still have a lot of traditional pearls that I don't want to go to waste if they're no better or worse than quick cooking ones.&#xD;&#xA;&#xD;&#xA;Also, is there some way to keep the bubbles from getting harder when you add the cold drink to it (be it a smoothie, blended coffee, etc...)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bubble_tea" />
  <row Id="9102" PostHistoryTypeId="2" PostId="4746" RevisionGUID="3887ff26-2ce2-4122-bd84-ab97a17b3b50" CreationDate="2010-08-10T08:19:12.817" UserId="1845" Text="I do not think Saucisson need necessarily be of pork. I have eaten donkey and horse sausages which were refered to as &quot;saucisson de cheval&quot; (horse) and &quot;saucisson de ane&quot; (donkey)." />
  <row Id="9105" PostHistoryTypeId="2" PostId="4747" RevisionGUID="6bbb71c6-f966-4cf6-912a-488c0be76ea5" CreationDate="2010-08-10T08:30:34.100" UserId="1274" Text="Following up roux's answer (that wild salmon has more flavour, which is true): presumably you'd buy the more expensive wild salmon to enjoy that deeper flavor. One thought is that the deeper flavor will support more additional tastes / seasoning (and it will). Another thought (which I prefer most of the time) is that the deeper flavor should be enjoyed for itself. &#xD;&#xA;&#xD;&#xA;So, when cooking the wild salmon, use techniques that preserve the salmon as much as possible 'as it is'. Sashimi, if you're certain of the quality / hygiene, would be the ultimate expression of that." />
  <row Id="9106" PostHistoryTypeId="2" PostId="4748" RevisionGUID="7e8ee7ae-6df8-4f60-b134-e6e45bd3b515" CreationDate="2010-08-10T08:33:11.880" UserId="1603" Text="Just follow these recommendations (Italian here):&#xD;&#xA;&#xD;&#xA;1. Use a big pot with a lot of water, this is really important&#xD;&#xA;2. Stir pasta for a couple of minutes after pouring it in the hot water &#xD;&#xA;3. DO NOT put lemon juice please&#xD;&#xA;4. DO NOT put oil please&#xD;&#xA;5. Cook it with the proper timing (ex: 8 minutes for spaghetti)&#xD;&#xA;6. Drain your pasta&#xD;&#xA;7. DO NOT put your pasta under hot water tap please&#xD;&#xA;8. Dont' drain your pasta dry, but leave a little little bit of hot water when you drain it.&#xD;&#xA;9. Add  virgin oil or sauces&#xD;&#xA;10. Your pasta is ready and looks pretty yummy.&#xD;&#xA;&#xD;&#xA;Bonus advice:  &#xD;&#xA;If you need to add a sauces that need to be warmed, you could cook your pasta &quot;al dente&quot; and finish its cooking with your sauces inside a big pan&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;" />
  <row Id="9107" PostHistoryTypeId="2" PostId="4749" RevisionGUID="10b2ad35-9452-4566-90ff-1fc336eac516" CreationDate="2010-08-10T08:53:07.603" UserId="210" Text="I was speaking to a chef at the weekend who makes chocolate with space dust in it, and this works ok because the chocolate doesn't have any water.  You might be able to make chocolate chips which have space dust in them, mix these in to you mixture and hope that the cake sets before the chocolate melts and lets the space dust get into contact with the moisture in the mix.&#xD;&#xA;&#xD;&#xA;Not sure if there is anything you can do to the chocolate which will raise the melting temperature, which would also help." />
  <row Id="9108" PostHistoryTypeId="2" PostId="4750" RevisionGUID="45116d94-1d11-42e2-9fb2-5f3f13a1fa47" CreationDate="2010-08-10T08:56:22.493" UserId="210" Text="Is there something that can be done to chocolate which will raise its melting point?&#xD;&#xA;&#xD;&#xA;I ask because [this question][1] wanted a way of getting space dust into a cake, which might be able to be done by encasing it in chocolate chips, but to have the best chance of success the chocolate needs to have a higher melting point.  So can this be affected, and if so by what? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/715/cooking-cakes-with-pop-rocks-space-dust" />
  <row Id="9109" PostHistoryTypeId="1" PostId="4750" RevisionGUID="45116d94-1d11-42e2-9fb2-5f3f13a1fa47" CreationDate="2010-08-10T08:56:22.493" UserId="210" Text="Make chocolate with a high melting point?" />
  <row Id="9110" PostHistoryTypeId="3" PostId="4750" RevisionGUID="45116d94-1d11-42e2-9fb2-5f3f13a1fa47" CreationDate="2010-08-10T08:56:22.493" UserId="210" Text="&lt;chocolate&gt;" />
  <row Id="9111" PostHistoryTypeId="2" PostId="4751" RevisionGUID="1385088b-4e1a-4df3-97ea-a0cbe24aac75" CreationDate="2010-08-10T09:08:56.130" UserId="1274" Text="[Here is a patent from the 1940s to make chcolate with a melting point up to ~65C][1].&#xD;&#xA;&#xD;&#xA;That's not very practical and a bit tongue-in-cheek. More practical:&#xD;&#xA;&#xD;&#xA;- [Food-info.net's information on chocolate melting point][2].&#xD;&#xA;- [Temper the chocolate][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.freepatentsonline.com/2244569.pdf&#xD;&#xA;  [2]: http://www.food-info.net/uk/qa/qa-fp45.htm&#xD;&#xA;  [3]: http://candy.about.com/od/candybasics/ht/temperchoc.htm" />
  <row Id="9112" PostHistoryTypeId="5" PostId="4748" RevisionGUID="01b44725-6c26-46a8-a12f-91d9b032afac" CreationDate="2010-08-10T09:51:43.463" UserId="1603" Comment="added 190 characters in body" Text="Just follow these recommendations (Italian here):&#xD;&#xA;&#xD;&#xA;1. Use a big pot with a lot of water, this is really important&#xD;&#xA;2. Stir pasta for a couple of minutes after pouring it in the hot water &#xD;&#xA;3. DO NOT put lemon juice please&#xD;&#xA;4. DO NOT put oil please&#xD;&#xA;5. Cook it with the proper timing (ex: 8 minutes for spaghetti)&#xD;&#xA;6. Don't go blind, use your tooth to feel the &quot;al dente&quot; thing.&#xD;&#xA;7. Drain your pasta&#xD;&#xA;8. DO NOT put your pasta under hot water tap please&#xD;&#xA;9. Dont' drain your pasta dry, but leave a little little bit of hot water when you drain it.&#xD;&#xA;10. Add  virgin oil or sauces (not mandatory but i recommend it)&#xD;&#xA;11. Add Parmesan (not mandatory but i recommend it, not for all kind of sauces though) &#xD;&#xA;12. Your pasta is ready and looks pretty yummy.&#xD;&#xA;&#xD;&#xA;Bonus advice:  &#xD;&#xA;If you need to add a sauces that need to be warmed, you could cook your pasta &quot;al dente&quot; and finish its cooking with your sauces inside a big pan&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;" />
  <row Id="9113" PostHistoryTypeId="5" PostId="4749" RevisionGUID="d483fc53-e3f2-463e-a761-6d7e47703d91" CreationDate="2010-08-10T09:55:42.433" UserId="210" Comment="added 155 characters in body" Text="I was speaking to a chef at the weekend who makes chocolate with space dust in it, and this works ok because the chocolate doesn't have any water.  You might be able to make chocolate chips which have space dust in them, mix these in to you mixture and hope that the cake sets before the chocolate melts and lets the space dust get into contact with the moisture in the mix.&#xD;&#xA;&#xD;&#xA;Not sure if there is anything you can do to the chocolate which will raise the melting temperature, which would also help.&#xD;&#xA;&#xD;&#xA;EDIT: I asked [this question][1] which might help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4750/make-chocolate-with-a-high-melting-point" />
  <row Id="9114" PostHistoryTypeId="5" PostId="4748" RevisionGUID="5ae9eb6e-d84f-4a3e-ab0f-09a6c85d6946" CreationDate="2010-08-10T10:17:01.637" UserId="1603" Comment="added 38 characters in body" Text="Just follow these recommendations (Italian here):&#xD;&#xA;&#xD;&#xA;1. Choose a well-known brand of Pasta&#xD;&#xA;2. Use a big pot with a lot of water, this is really important&#xD;&#xA;3. Stir pasta for a couple of minutes after pouring it in the hot water &#xD;&#xA;4. DO NOT put lemon juice please&#xD;&#xA;5. DO NOT put oil please&#xD;&#xA;6. Cook it with the proper timing (ex: 8 minutes for spaghetti)&#xD;&#xA;7. Don't go blindly, use your tooth to feel the &quot;al dente&quot; thing.&#xD;&#xA;8. Drain your pasta&#xD;&#xA;9. DO NOT put your pasta under hot water tap please&#xD;&#xA;10. Dont' drain your pasta dry, but leave a little little bit of hot water when you drain it.&#xD;&#xA;11. Add  virgin oil or sauces (not mandatory but i recommend it)&#xD;&#xA;12. Add Parmesan (not mandatory but i recommend it, not for all kind of sauces though) &#xD;&#xA;13. Pasta is reeady and looks pretty yummy.&#xD;&#xA;&#xD;&#xA;Bonus advice:  &#xD;&#xA;If you need to add a sauces that need to be warmed, you could cook your pasta &quot;al dente&quot; and finish its cooking with your sauces inside a big pan&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;" />
  <row Id="9115" PostHistoryTypeId="2" PostId="4752" RevisionGUID="062e4ab9-fc74-4aaa-8b25-26cf7d07dc1e" CreationDate="2010-08-10T11:57:47.380" UserId="1504" Text="I've tried beer can chicken a few times, BBQ and in the oven, but it doesn't seem overly special to me.  I am not sure if I should also be covering the chicken with some kind of sauce, but the chicken never seems to absorb much flavour, so I am wondering if I am using the wrong kind of beer, or if I am doing something wrong.  While people seem to rave about the juiciness, it doesn't seem any more juicy than rotisserie or just baking in the over with some kind of marinade.  " />
  <row Id="9116" PostHistoryTypeId="1" PostId="4752" RevisionGUID="062e4ab9-fc74-4aaa-8b25-26cf7d07dc1e" CreationDate="2010-08-10T11:57:47.380" UserId="1504" Text="Am I missing something with Beer Can chicken?" />
  <row Id="9117" PostHistoryTypeId="3" PostId="4752" RevisionGUID="062e4ab9-fc74-4aaa-8b25-26cf7d07dc1e" CreationDate="2010-08-10T11:57:47.380" UserId="1504" Text="&lt;recipe-problems&gt;&lt;beer&gt;" />
  <row Id="9118" PostHistoryTypeId="5" PostId="4685" RevisionGUID="8e876876-d74e-4b9f-95e3-e89a8424e42a" CreationDate="2010-08-10T12:05:19.113" UserId="53" Comment="Made clear question was about Saucisson sec" Text="Is there difference between Saucisson Sec and Salami?" />
  <row Id="9119" PostHistoryTypeId="4" PostId="4685" RevisionGUID="8e876876-d74e-4b9f-95e3-e89a8424e42a" CreationDate="2010-08-10T12:05:19.113" UserId="53" Comment="Made clear question was about Saucisson sec" Text="Is there a difference between 'Saucisson Sec' and 'Salami'?" />
  <row Id="9123" PostHistoryTypeId="2" PostId="4754" RevisionGUID="506d3fc5-2b31-4af0-b59f-04000037a426" CreationDate="2010-08-10T12:23:45.113" UserId="53" Text="What is sour cream and How is it made?" />
  <row Id="9124" PostHistoryTypeId="1" PostId="4754" RevisionGUID="506d3fc5-2b31-4af0-b59f-04000037a426" CreationDate="2010-08-10T12:23:45.113" UserId="53" Text="What is sour cream?" />
  <row Id="9125" PostHistoryTypeId="3" PostId="4754" RevisionGUID="506d3fc5-2b31-4af0-b59f-04000037a426" CreationDate="2010-08-10T12:23:45.113" UserId="53" Text="&lt;sour-cream&gt;" />
  <row Id="9126" PostHistoryTypeId="5" PostId="4754" RevisionGUID="bf398dcf-6e5f-4c4b-848d-5d62fd84f13c" CreationDate="2010-08-10T12:29:32.497" UserId="53" Comment="added creme fraiche stuff to question" Text="What exactly is sour cream and How is it made?&#xD;&#xA;&#xD;&#xA;also Is there a relationship between 'sour-cream' and 'creme fraiche'?" />
  <row Id="9127" PostHistoryTypeId="6" PostId="4754" RevisionGUID="bf398dcf-6e5f-4c4b-848d-5d62fd84f13c" CreationDate="2010-08-10T12:29:32.497" UserId="53" Comment="added creme fraiche stuff to question" Text="&lt;sour-cream&gt;&lt;creme-fraiche&gt;" />
  <row Id="9128" PostHistoryTypeId="2" PostId="4755" RevisionGUID="b9ed8794-9e0e-499a-bb50-f7237c7cb11f" CreationDate="2010-08-10T12:38:25.223" UserId="1274" Text="Why not just google?&#xD;&#xA;&#xD;&#xA;From wikipedia: &#xD;&#xA;&#xD;&#xA;&gt; Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Although sour cream is only mildly sour in taste, its name stems from the production of lactic acid by bacterial fermentation, a process referred to as &quot;souring&quot;..&#xD;&#xA;&#xD;&#xA;&gt; Crème fraiche (French pronunciation: [kʁɛm fʁɛʃ], &quot;fresh cream&quot;; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream.&#xD;&#xA;&#xD;&#xA;From answers.yahoo.com: &#xD;&#xA;&#xD;&#xA;&gt; I am a former chef and there is a big difference, sour cream is made with milk, cream and thickeners and gums to keep it together, creme fraiche is just thickened cream with a souring agent, I made it as a chef with just whipping cream and buttermilk, you can use S.C as a substitute for creme fraiche, but the sour cream has to be a full fat, 15% or higher, here in Canada I can buy one that is 30% and C.F is 35-40% BF. Just make sure if your using it in hot dishes not to boil it or it will split, C.F does not, or add a little cornstarch to the S.C and add it in the last 2-4 minutes of light simmering.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9129" PostHistoryTypeId="2" PostId="4756" RevisionGUID="589a6d48-83b2-4d8b-9610-a7e25f0ba59f" CreationDate="2010-08-10T12:39:20.090" UserId="624" Text="The idea is that the steam from the beer will keep the chicken moist while the can holds it up. There isn't much flavor transfer from the beer, since it isn't in direct contact with the meat.&#xD;&#xA;&#xD;&#xA;If you want to flavor the chicken, a dry rub is probably your best bet. You can also use injectable marinades, often used when deep-frying whole birds or roasting larger birds to help keep them moist. Basically you get a giant syringe and hypodermic needle and inject some flavorings into the meat directly." />
  <row Id="9130" PostHistoryTypeId="4" PostId="4195" RevisionGUID="5d11caac-6e99-4b5d-b9eb-530ff8d23d0e" CreationDate="2010-08-10T12:42:14.310" UserId="177" Comment="edited title" Text="Do different wood types work better for grilling different meats/fishes?" />
  <row Id="9131" PostHistoryTypeId="2" PostId="4757" RevisionGUID="f5410504-7879-4fd8-9194-7231ed5b907b" CreationDate="2010-08-10T12:45:05.210" UserId="1816" Text="In my experience beer can chicken usually allows you to cook the chicken until the skin is much crispier than you would normally be able to without drying out the entire chicken.  The beer is in the cavity keeping the chicken moist.  I can see how a rotisserie would mimic many of these qualities, and even a well-done roasting technique can do great things for chicken skin.  Unless, however, you are basting your chicken's meat in beer, adding wood chips to your heat source, and putting on a delectable spice rub, you won't quite get the same flavors.&#xD;&#xA;&#xD;&#xA;Steven Raichlen has written an entire book dedicated largely to beer can chicken, and you can find a [Google Books preview][1].  Here's an excerpt from the introduction.&#xD;&#xA;&#xD;&#xA;&gt; So what is it that makes beer can chicken so irresistable?...The rising vapors impart a delicate beer flavor, simultaneously keeping the bird juicy and tender.  And because the steaming takes place inside the chicken, the meat stays moist but doesn't become soggy.  Then, there's the benefit of cooking the chicken upright.  The vertical position allows fat to drain off and the skin to cook evenly, even on the back.  The result is a bird that's crackling crisp on the outside, moist and tender on the inside. (page 2)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=bVvr7avfpKkC&amp;printsec=frontcover&amp;dq=%22beer+can+chicken%22+%22steven+raichlen%22&amp;source=bl&amp;ots=eeSWxriEa8&amp;sig=FEgq7NUMcbyMkt-qWTVcv0Dq8SU&amp;hl=en&amp;ei=rkZhTPT2HoG8lQfR1KzACw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=10&amp;ved=0CEMQ6AEwCQ#v=onepage&amp;q&amp;f=false" />
  <row Id="9132" PostHistoryTypeId="5" PostId="4755" RevisionGUID="76d6bd17-2e72-4b14-9a01-fbe5dbfd6c4a" CreationDate="2010-08-10T12:47:31.040" UserId="403" Comment="deleted 24 characters in body" Text="From wikipedia: &#xD;&#xA;&#xD;&#xA;&gt; Sour cream or soured cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Although sour cream is only mildly sour in taste, its name stems from the production of lactic acid by bacterial fermentation, a process referred to as &quot;souring&quot;..&#xD;&#xA;&#xD;&#xA;&gt; Crème fraiche (French pronunciation: [kʁɛm fʁɛʃ], &quot;fresh cream&quot;; from French crème fraîche) is a soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is thicker, and less sour than sour cream.&#xD;&#xA;&#xD;&#xA;From answers.yahoo.com: &#xD;&#xA;&#xD;&#xA;&gt; I am a former chef and there is a big difference, sour cream is made with milk, cream and thickeners and gums to keep it together, creme fraiche is just thickened cream with a souring agent, I made it as a chef with just whipping cream and buttermilk, you can use S.C as a substitute for creme fraiche, but the sour cream has to be a full fat, 15% or higher, here in Canada I can buy one that is 30% and C.F is 35-40% BF. Just make sure if your using it in hot dishes not to boil it or it will split, C.F does not, or add a little cornstarch to the S.C and add it in the last 2-4 minutes of light simmering.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9133" PostHistoryTypeId="2" PostId="4758" RevisionGUID="c2cd9924-2b46-4fd3-8c44-fb4912eb783a" CreationDate="2010-08-10T12:49:58.693" UserId="177" Text="Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the other side is bare of coating. This happens to any kind of meat that I bread. I use olive oil for frying- Ideas?" />
  <row Id="9134" PostHistoryTypeId="1" PostId="4758" RevisionGUID="c2cd9924-2b46-4fd3-8c44-fb4912eb783a" CreationDate="2010-08-10T12:49:58.693" UserId="177" Text="How can I get breaded meats to stop from sticking to the frying pan?" />
  <row Id="9135" PostHistoryTypeId="3" PostId="4758" RevisionGUID="c2cd9924-2b46-4fd3-8c44-fb4912eb783a" CreationDate="2010-08-10T12:49:58.693" UserId="177" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="9136" PostHistoryTypeId="2" PostId="4759" RevisionGUID="aade0f7e-e112-4136-8c86-cc195157f3dd" CreationDate="2010-08-10T12:50:22.360" UserId="1822" Text="Saucisson sec might be used to call all the dried sausages. Salami is a dried sausage so it might be a saucisson sec. However, it is generally used to designate different recipes. &#xD;&#xA;&#xD;&#xA;The difference can come from the size of the grounded meat, the seasoning or even the casing. As an example, [Rhulman and Polcyn][1] are providing a recipe for salami (heavily seasoned) and saucisson sec (lightly seasoned). &#xD;&#xA;&#xD;&#xA;Also, salami or pepperoni are usually made of fine grounded meat which gives an homogeneous look to the stuffing while other dried sausages like rosette de Lyon or saucisson de ménage are more heterogenous looking. Salami is generally associated with bigger casings than saucissons secs. The size of the casing might not only affect the look but also the taste as a bigger casing necessitate longer drying.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/exec/obidos/ASIN/0393058298/ruhlmancom" />
  <row Id="9137" PostHistoryTypeId="2" PostId="4760" RevisionGUID="53ff3c02-ddaf-4ca1-abc3-e043f1320426" CreationDate="2010-08-10T12:51:54.133" UserId="1816" Text="Depends on what you are doing with it.  As a condiment the major difference would be the flavor profile.  Calorically and in terms of fat content most low-flavor oils are extremely similar to butter (and even olive oil has a similar number of calories, although the fat is considered healthier).&#xD;&#xA;&#xD;&#xA;For cooking purposes, however, different oils and butter have completely different smoke points.  Examples:&#xD;&#xA;&#xD;&#xA; - Extra Virgin Olive Oil - 320 degrees F&#xD;&#xA; - Butter - 350 degrees F&#xD;&#xA; - Refined Corn Oil - 450 degrees F&#xD;&#xA; - Soybean Oil - 495 degrees F&#xD;&#xA;&#xD;&#xA;So you can heat these fats to different temperatures before they burn and smoke.  For cooking use, you want to be careful not to burn your fat." />
  <row Id="9138" PostHistoryTypeId="2" PostId="4761" RevisionGUID="41dae2de-80c4-4715-b85a-3a791fa74847" CreationDate="2010-08-10T12:54:39.557" UserId="1816" Text="Consider using a higher smoke point fat for frying, such as refined corn (canola) or vegetable oil.  Your pan may become hot enough that your olive oil (assuming it is extra virgin, which has the lowest smoke point of the olive oils) isn't doing you much good.&#xD;&#xA;&#xD;&#xA;Also of note when cooking many things in a pan is that you have to leave them in place for a while for everything to &quot;set&quot; before flipping.  Are you flipping from the second side earlier than the first?" />
  <row Id="9139" PostHistoryTypeId="2" PostId="4762" RevisionGUID="b32d1dda-40aa-409b-b6e5-2a8d3b54da12" CreationDate="2010-08-10T12:57:40.643" UserId="177" Text="I was thinking about doing it as a time saving device - any recommendations?" />
  <row Id="9140" PostHistoryTypeId="1" PostId="4762" RevisionGUID="b32d1dda-40aa-409b-b6e5-2a8d3b54da12" CreationDate="2010-08-10T12:57:40.643" UserId="177" Text="Does it make sense to parboil spare ribs before you roast or grill them?" />
  <row Id="9141" PostHistoryTypeId="3" PostId="4762" RevisionGUID="b32d1dda-40aa-409b-b6e5-2a8d3b54da12" CreationDate="2010-08-10T12:57:40.643" UserId="177" Text="&lt;grilling&gt;" />
  <row Id="9142" PostHistoryTypeId="2" PostId="4763" RevisionGUID="8a9a3a67-dacf-434b-9646-a878c6dcb4fe" CreationDate="2010-08-10T12:59:42.123" UserId="183" Text="Chocolate chips made for baking have a higher melting point.&#xD;&#xA;&#xD;&#xA;The typical tricks used by chocolate manufacturers is to change the viscosity of chocolate by adding a gel like xanthan gum or glycerine.  The other trick is to incorporate more water into the chocolate by using an emulsifier such as lecithin.   All these techniques are hard to do at home as they require many hours of stirring the chocolate to avoid grittiness.  [Patents][1] often give recipes. &#xD;&#xA;&#xD;&#xA;One can buy chocolate with higher melting points.  [Callebaut Volcano][2] melts at 55&amp;deg;C,  the highest melting point for a commercial chocolate that I know of, but is not yet on sale.  Many of the commercial chocolate bars, such as the wartime [Hershey's Tropical Bar][3] use chocolate that incorporate these techniques as do the [Nestle Toll House morsels][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.google.com/patents?id=floKAAAAEBAJ&amp;zoom=4&amp;pg=PA4#v=onepage&amp;q&amp;f=false&#xD;&#xA;[2]: http://www.barry-callebaut.com/84?release=5256&#xD;&#xA;[3]: http://www.hersheys.com/discover/history/rationd.asp&#xD;&#xA;[4]: http://www.verybestbaking.com/products/toll-house/morsels.aspx" />
  <row Id="9143" PostHistoryTypeId="2" PostId="4764" RevisionGUID="cc6eaa71-f0af-41c7-bed8-5a40603a3c0b" CreationDate="2010-08-10T13:09:42.457" UserId="624" Text="I also have a glass-top stove at home. So far, I really like it: the heat is very even and there is good heat transfer, provided the pan makes good contact with the surface (one skillet I have has a bit of a lip, which makes it heat more slowly).&#xD;&#xA;&#xD;&#xA;I've slapped skillets and pots full of water around on mine, and have yet to break it. I'm probably more careful than I would be on a metal range, but it seems sturdy.&#xD;&#xA;&#xD;&#xA;But to your points:&#xD;&#xA;&#xD;&#xA;1) There is no way cast iron could melt the glass. Iron melts lower than does glass (1200*C vs. 1500*C), so before you manage to melt your stove, your pan will be a puddle.&#xD;&#xA;&#xD;&#xA;2) A heat defuser will work fine. Don't get the kind that is designed for use with gas, but anything else should work fine.&#xD;&#xA;&#xD;&#xA;3) The burners on my stove are smaller than my skillet, so I find I need to move the skillet around to heat the edges. Also, flat-bottomed pans and pots seem to be much more effective on the flat glass top, as conduction seems more effective than radiation here. I polish the bottoms of my pots to get better heat transfer, although this is just me being anal.&#xD;&#xA;&#xD;&#xA;Also: cast iron can't scratch glass. Glass is much harder than iron (see [this wikipedia article][1]), glass having a 6-7 on the Mohs scale, iron having a 4.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Mohs_scale#Intermediate_hardness" />
  <row Id="9144" PostHistoryTypeId="2" PostId="4765" RevisionGUID="f511b8ca-4700-4488-a27b-8eb6e10d381d" CreationDate="2010-08-10T13:14:01.790" UserId="210" Text="It might be that the oil is hotter when you put the first side in and cooled a little by the cooking meat when you flip it.  You could try turning the heat up shortly before you flip, or taking the meat out, letting the oil get up to temperature again and adding the meat on the other side." />
  <row Id="9145" PostHistoryTypeId="2" PostId="4766" RevisionGUID="84c1ca8e-1a68-4ca6-8b18-4b0a997c9751" CreationDate="2010-08-10T13:16:46.527" UserId="624" Text="It probably will save some time, but I tend to think that boiling meat makes for a rather bland, ropey final product.&#xD;&#xA;&#xD;&#xA;I would suggest just baking them beforehand. You can bake them (low heat, wrapped in foil) days before you intend to serve them and keep them in the refrigerator. " />
  <row Id="9146" PostHistoryTypeId="2" PostId="4767" RevisionGUID="0fdb2bb4-4638-4c5f-b13b-e019d66dc227" CreationDate="2010-08-10T13:19:52.777" UserId="438" Text="So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible substitutes common to south east Asia that I can look for? " />
  <row Id="9147" PostHistoryTypeId="1" PostId="4767" RevisionGUID="0fdb2bb4-4638-4c5f-b13b-e019d66dc227" CreationDate="2010-08-10T13:19:52.777" UserId="438" Text="Substitute for Parsley in South East Asia?" />
  <row Id="9148" PostHistoryTypeId="3" PostId="4767" RevisionGUID="0fdb2bb4-4638-4c5f-b13b-e019d66dc227" CreationDate="2010-08-10T13:19:52.777" UserId="438" Text="&lt;substitutions&gt;&lt;herbs&gt;&lt;parsley&gt;&lt;cooking-far-from-home&gt;" />
  <row Id="9149" PostHistoryTypeId="2" PostId="4768" RevisionGUID="9eab44fe-5edc-401d-b866-b5ed3ee9b70f" CreationDate="2010-08-10T13:23:09.443" UserId="1259" Text="I can kind of go either way on this. I like to cook my ribs low and slow with smoke, which takes a couple of hours. However, I'm not sure that par-boiling will really improve this cooking time. So I'd say no for low and slow technique. &#xD;&#xA;&#xD;&#xA;My mother boils her ribs first and then grills them. In this case, they cook in the liquid and really just finish on the grill. She puts the ribs in a shallow pan, puts some liquid in, covers in foil, and throws them in the oven. I think she does about two hours in the oven (a quick google suggests about 275). Then it only takes 15 mins or so to finish on the grill. This makes tending quite a lot easier. You can boil them ahead of time and hold in the refrigerator. It also allows you to introduce some more interesting liquids for the boiling (beer, Coca-Cola, Dr Pepper).&#xD;&#xA;&#xD;&#xA;Par-boiling for 10-15 minutes and then grilling will help reduce some of the fat in the ribs. It will also help make them &quot;fall of the bone&quot; if you're grilling at higher heats. However, I don't think that 10 minutes is going to substantially affect your cooking time. I could be wrong though, as this method falls dead in between the two methods I'm familiar with. " />
  <row Id="9150" PostHistoryTypeId="2" PostId="4769" RevisionGUID="0b3a5722-858a-4b8f-a3f7-0f08ca99469c" CreationDate="2010-08-10T13:24:46.773" UserId="438" Text="My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan.  Woks, it seems to me, were really designed for flame - either wood and coal fires or gas burners.  The one time we tried with the wok (a round bottomed one) on the hot plate no heat seemed to be getting through.  So my question is, were we just doin' it wrong?  Or is it impossible to cook on a flat electric burner with a round bottomed wok?  " />
  <row Id="9151" PostHistoryTypeId="1" PostId="4769" RevisionGUID="0b3a5722-858a-4b8f-a3f7-0f08ca99469c" CreationDate="2010-08-10T13:24:46.773" UserId="438" Text="Possible to Cook with a Wok on an Electric Hot Plate?" />
  <row Id="9152" PostHistoryTypeId="3" PostId="4769" RevisionGUID="0b3a5722-858a-4b8f-a3f7-0f08ca99469c" CreationDate="2010-08-10T13:24:46.773" UserId="438" Text="&lt;equipment&gt;&lt;wok&gt;&lt;cooking-far-from-home&gt;" />
  <row Id="9153" PostHistoryTypeId="2" PostId="4770" RevisionGUID="7c8e8380-c4ee-4bc2-819f-fe0b44eadd09" CreationDate="2010-08-10T13:26:25.117" UserId="1259" Text="Cooking risotto seems to differ from regular rice in two important ways:&#xD;&#xA;&#xD;&#xA; 1. you stir the risotto regularly&#xD;&#xA; 2. you only introduce liquid a little bit at a time&#xD;&#xA;&#xD;&#xA;What is the effect of these two steps chemically on the rice that yields such a different product than just throwing it in boiling water and covering?" />
  <row Id="9154" PostHistoryTypeId="1" PostId="4770" RevisionGUID="7c8e8380-c4ee-4bc2-819f-fe0b44eadd09" CreationDate="2010-08-10T13:26:25.117" UserId="1259" Text="What is the chemical process behind the way you cook a risotto?" />
  <row Id="9155" PostHistoryTypeId="3" PostId="4770" RevisionGUID="7c8e8380-c4ee-4bc2-819f-fe0b44eadd09" CreationDate="2010-08-10T13:26:25.117" UserId="1259" Text="&lt;food-science&gt;&lt;risotto&gt;" />
  <row Id="9156" PostHistoryTypeId="2" PostId="4771" RevisionGUID="77cde594-5e7b-4029-a69f-12be1d0b58c2" CreationDate="2010-08-10T13:27:49.200" UserId="1274" Text="Some, but YMMV (meaning: I can't speak on availability, but I expect cilantro to not be a problem):&#xD;&#xA;&#xD;&#xA; - Chervil&#xD;&#xA; - Cilantro&#xD;&#xA; - Earth Chestnut&#xD;&#xA;&#xD;&#xA;I personally think parsley and cilantro are miles apart, but different strokes for different folks.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9157" PostHistoryTypeId="5" PostId="4767" RevisionGUID="a2fbc398-1890-4be9-b405-436acf7ac29e" CreationDate="2010-08-10T13:29:16.840" UserId="438" Comment="added 7 characters in body" Text="So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible flavor substitutes common to south east Asia that I can look for? " />
  <row Id="9158" PostHistoryTypeId="2" PostId="4772" RevisionGUID="55f5603d-79e2-4356-bd22-d88dfd99128f" CreationDate="2010-08-10T13:30:03.297" UserId="1259" Text="Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 cups chicken stock, and 20 minutes. I used more like 3 1/2 cups of stock and it took a good 30 minutes. I consistently seem to have this issue regardless of the recipe source.&#xD;&#xA;&#xD;&#xA;Am I do something wrong? Or is this a case of a recipe playing it on the safe side?" />
  <row Id="9159" PostHistoryTypeId="1" PostId="4772" RevisionGUID="55f5603d-79e2-4356-bd22-d88dfd99128f" CreationDate="2010-08-10T13:30:03.297" UserId="1259" Text="Why do I need more time and liquid than my risotto recipe calls for?" />
  <row Id="9160" PostHistoryTypeId="3" PostId="4772" RevisionGUID="55f5603d-79e2-4356-bd22-d88dfd99128f" CreationDate="2010-08-10T13:30:03.297" UserId="1259" Text="&lt;please-remove-this-tag&gt;&lt;recipe-problems&gt;&lt;risotto&gt;" />
  <row Id="9161" PostHistoryTypeId="2" PostId="4773" RevisionGUID="4d77b5a4-4e65-49b9-9948-7307c79bee94" CreationDate="2010-08-10T13:31:31.373" UserId="1848" Text="Can you find seeds anywhere? Parsley is easy to grow in pots, so you could manage even if you live in an apartment." />
  <row Id="9162" PostHistoryTypeId="2" PostId="4774" RevisionGUID="8e03dd27-511c-4ad6-a5c7-e9ccd672cd10" CreationDate="2010-08-10T13:32:03.137" UserId="210" Text="Impossible is a strong word, but yes its near enough impossible as there is insufficient surface area touching the transfer the heat through, and hot plates do not have good heat .. not sure of the word, but they don't transfer heat well to things which are not touching them.  &#xD;&#xA;&#xD;&#xA;You can get flat bottomed woks which are more suited to this set up, but even then if you are moving the wok about a lot you still end up with the contact being lost quite a bit, and so not as much heat being transferred as you might want.  &#xD;&#xA;&#xD;&#xA;I've always found woks to work best on gas.  In fact gas is just best, full stop." />
  <row Id="9163" PostHistoryTypeId="2" PostId="4775" RevisionGUID="bcda2b87-a7d8-4d83-b7fe-837f30b08876" CreationDate="2010-08-10T13:32:49.983" UserId="1274" Text="I used to have this problem as well, until I started following the 'rules' a bit closer, and added my liquid in smaller batches with more stirring. Are you making it with small batches and continual stirring?" />
  <row Id="9164" PostHistoryTypeId="5" PostId="4772" RevisionGUID="e09afa71-90e7-467c-9f4b-7e1c3d483087" CreationDate="2010-08-10T13:36:24.390" UserId="1259" Comment="added 146 characters in body; added 44 characters in body" Text="Whenever I make a risotto, I always find that I need about 50% more liquid and 50% more cooking time than my recipe suggests. I recently made a Jamie Oliver risotto that called for 1 cup arborio, 2 cups chicken stock, and 20 minutes. I used more like 3 1/2 cups of stock and it took a good 30 minutes. My stock is heated in a separate sauce pan, and I add it a little at a time (although probably more than a ladle, maybe two?). I stir frequently but not constantly (probably once a minute). I consistently seem to have this issue regardless of the recipe source.&#xD;&#xA;&#xD;&#xA;Am I do something wrong? Or is this a case of a recipe playing it on the safe side?" />
  <row Id="9165" PostHistoryTypeId="2" PostId="4776" RevisionGUID="7eb5ff3c-c4de-4d48-ae47-89800f303c78" CreationDate="2010-08-10T13:36:50.800" UserId="1274" Text="I always thought, and one of my molecular cooking books indicates that, smaller batches kept the heat higher (less temperature shock), and the scraping released starch. The [linked page indicates something slightly different][1]:&#xD;&#xA;&#xD;&#xA;&gt; Note that the instructions normally&#xD;&#xA;&gt; suggest that each batch of the stock&#xD;&#xA;&gt; needs to be absorbed by rice. In&#xD;&#xA;&gt; reality, something else is happening.&#xD;&#xA;&gt; Most of the water actually evaporates.&#xD;&#xA;&gt; The remaining “mash” gets warmer than&#xD;&#xA;&gt; boiling point. This speeds up the&#xD;&#xA;&gt; chemical processes, which create the&#xD;&#xA;&gt; intense taste of the risotto. These&#xD;&#xA;&gt; chemical processes are essentially the&#xD;&#xA;&gt; same as when browning meat.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Other reason for pouring the stock in&#xD;&#xA;&gt; small batches and stirring constantly&#xD;&#xA;&gt; is to let loose starch from the rice&#xD;&#xA;&gt; kernels. Starch makes the mixture&#xD;&#xA;&gt; creamy. So the tedious process of&#xD;&#xA;&gt; adding stock in small batches and&#xD;&#xA;&gt; stirring constantly is the key to&#xD;&#xA;&gt; having tasty and creamy risotto. Only&#xD;&#xA;&gt; the reason for doing this, which most&#xD;&#xA;&gt; recipes give, is often misleading.&#xD;&#xA;&#xD;&#xA;This matches personal experience and some (other) of my cook books.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ideas-smart.com/tasty-and-creamy-risotto" />
  <row Id="9166" PostHistoryTypeId="6" PostId="4708" RevisionGUID="5c65749d-2fb0-476e-8ae8-2abe00bc1ad8" CreationDate="2010-08-10T13:36:50.940" UserId="839" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;fish&gt;" />
  <row Id="9167" PostHistoryTypeId="10" PostId="4767" RevisionGUID="903fc34f-4977-4c6a-90b2-6889819eb653" CreationDate="2010-08-10T13:38:21.110" UserId="210" CloseReasonId="1" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="9168" PostHistoryTypeId="5" PostId="4767" RevisionGUID="902438f1-eb99-4638-8ef7-e5397e019a28" CreationDate="2010-08-10T13:38:21.233" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Parsley substitute](http://cooking.stackexchange.com/questions/6/parsley-substitute)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible flavor substitutes common to south east Asia that I can look for? " />
  <row Id="9169" PostHistoryTypeId="11" PostId="4767" RevisionGUID="bfefc856-72c5-4aff-880b-adbeeca63c3a" CreationDate="2010-08-10T13:38:36.460" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="9170" PostHistoryTypeId="2" PostId="4777" RevisionGUID="79358084-f0fa-4a57-826e-e082ccb020cb" CreationDate="2010-08-10T13:39:19.187" UserId="403" Text="You might try Thai or European celery leaves as a substitute." />
  <row Id="9171" PostHistoryTypeId="2" PostId="4778" RevisionGUID="5a9065ca-e42b-436c-abe3-e4fa68ba27e0" CreationDate="2010-08-10T13:39:20.700" UserId="1274" Text="Round bottom vs. flat bottom makes a difference, as Sam indicates. Another difference is wok type. You have really thin woks that really require a massive heat source, and you have thicker, cast-iron (&quot;Chinese style&quot;) woks that you heat through-and-through before you start cooking. You might have a go with the latter type, but the wok will still probably be cooking faster than your heat source can match. If the wokking's short enough, perhaps you'll be able to pull it off." />
  <row Id="9172" PostHistoryTypeId="5" PostId="4778" RevisionGUID="3c303002-6be2-496f-9c7d-daaf1aab0fac" CreationDate="2010-08-10T13:46:23.693" UserId="1274" Comment="edited body" Text="Round bottom vs. flat bottom makes a difference, as Sam indicates. Another difference is wok type. You have really thin woks that really require a massive heat source, and you have thicker, cast-iron (&quot;Chinese style&quot;) woks that you heat through-and-through before you start cooking. You might have a go with the latter type, but the wok will still probably be cooling faster than your heat source can match. If the wokking's short enough, perhaps you'll be able to pull it off." />
  <row Id="9173" PostHistoryTypeId="5" PostId="4503" RevisionGUID="6b7fd4a6-a9cf-4860-bf71-6386d508e0b0" CreationDate="2010-08-10T13:58:11.077" UserId="1771" Comment="added 32 characters in body; edited title" Text="I'm wondering how to cook frozen bison burgers (also known as buffalo burgers). The package (Carmen Creek) says &quot;cook slightly less than regular hamburgers&quot; - but since I'm not a cook, and have no real idea how to cook hamburgers, that's not so useful :) It also says, &quot;cook 3 minutes per side at 160 degrees&quot;.&#xD;&#xA;&#xD;&#xA;I have a Tappan electric stove with dials that have settings of 2-6/hi/low/, and a Calphalon 12'' pan of some sort (the edges are angled).&#xD;&#xA;&#xD;&#xA;So, how exactly do you *determine* which number is 160 degrees? :) I've tried various settings, and have yet to get burgers that look right, they're either too rare, or mushy and fall apart when I remove them from the pan. Or maybe that's how bison burgers just are? How can I tell when they are cooked correctly?" />
  <row Id="9174" PostHistoryTypeId="4" PostId="4503" RevisionGUID="6b7fd4a6-a9cf-4860-bf71-6386d508e0b0" CreationDate="2010-08-10T13:58:11.077" UserId="1771" Comment="added 32 characters in body; edited title" Text="How to cook bison burgers (a.k.a. buffalo burgers)?" />
  <row Id="9175" PostHistoryTypeId="5" PostId="4774" RevisionGUID="f15909fe-0c39-45ac-8d58-8ed10b79ae7d" CreationDate="2010-08-10T14:09:31.360" UserId="210" Comment="deleted 1 characters in body" Text="Impossible is a strong word, but yes its near enough impossible as there is insufficient surface area touching to transfer the heat through, and hot plates do not have good heat .. not sure of the word, but they don't transfer heat well to things which are not touching them.  &#xD;&#xA;&#xD;&#xA;You can get flat bottomed woks which are more suited to this set up, but even then if you are moving the wok about a lot you still end up with the contact being lost quite a bit, and so not as much heat being transferred as you might want.  &#xD;&#xA;&#xD;&#xA;I've always found woks to work best on gas.  In fact gas is just best, full stop." />
  <row Id="9176" PostHistoryTypeId="2" PostId="4779" RevisionGUID="eb7a89fe-7b9e-4181-a926-e5e7183c0150" CreationDate="2010-08-10T14:18:57.563" UserId="450" Text="Perhaps add a little more oil before you flop the meat? So that would mean that the second side is also protected from sticking. " />
  <row Id="9177" PostHistoryTypeId="2" PostId="4780" RevisionGUID="4b0d5e2d-8d04-4da1-ac82-1a53091bd197" CreationDate="2010-08-10T14:25:33.973" UserId="1675" Text="Our family recipe calls for the ribs to be boiled for an hour before being broiled. The ribs are boiled with a few onions, salt and pepper, and then a sauce is applied for broiling. This does significantly cut down on cook time, and also doesn't require the oven to be on as long and results in tender meat. &#xD;&#xA;&#xD;&#xA;That being said, Slow cooking ribs does result in tastier ribs. The boil and broil method is best used in colder weather and don't want to cook low for the required number of hours. " />
  <row Id="9178" PostHistoryTypeId="2" PostId="4781" RevisionGUID="c8c8b579-64c0-469b-a007-309344fdbbe1" CreationDate="2010-08-10T14:26:09.153" UserId="1236" Text="Seconding a higher smoke point fat, I personally like grapeseed oil for high heat situations.  It also adds a little nutty flavor (and my wife isn't a huge fan of vegetable oil anyway).  I'd also say, slightly higher temperatures to go along with it - I cook breaded meats on a 6-7 out of 10, whereas most people I know habitually go to 5 for fear of burning.&#xD;&#xA;&#xD;&#xA;Also, consider trying to leave the second side down for a little longer, I feel like you might be flipping it the second time too quickly.  If you flip it too fast, it's not getting a chance to crust and un-stick itself from the pan - similar to how if you flip too fast on a grill, your chicken breast will stick to the grates, but if you wait until it crusts up some, you get a clean flip.&#xD;&#xA;&#xD;&#xA;And as Princess Fi said, a little extra oil on the second side isn't the worst idea in the world if nothing else works." />
  <row Id="9181" PostHistoryTypeId="2" PostId="4783" RevisionGUID="fb7a50d4-da90-449b-a228-52edd615f0e7" CreationDate="2010-08-10T14:28:47.197" UserId="450" Text="Can I suggest that if you have limited space and so on, that you buy an electric wok. I have used one and with great success." />
  <row Id="9182" PostHistoryTypeId="2" PostId="4784" RevisionGUID="08215f13-ff8e-455a-988f-0303c33e49f0" CreationDate="2010-08-10T14:32:08.873" UserId="1675" Text="The recipe I use calls for 4 cups of stock to 1 cup of rice, and I have liquid leftover if I do it right. So it might be the case that the ratio you are using is a bit tight. &#xD;&#xA;&#xD;&#xA;My risotto is always tasty and has proper texture, so more broth doesn't seem to hurt things." />
  <row Id="9183" PostHistoryTypeId="2" PostId="4785" RevisionGUID="545088ea-69b9-48ff-9852-819b47a86df5" CreationDate="2010-08-10T14:44:59.980" UserId="1851" Text="Regarding (3) melting glass top:&#xD;&#xA;&#xD;&#xA; - I have, unfortunately, successfully melted a glass top range to a piece of cookware.  &#xD;&#xA;&#xD;&#xA;However, it was not with cast iron; it was with a powder-coated iron teapot.  I sat down to boil some water, walked away, and forgot about it.  The teapot spout did not sound, and the water boiled out of the pot.  It sat on there probably 30 minutes without my attendance.  When I finally remembered, I turned off the burner and tried to remove the teapot.  The teapot had fused its powder-coated ceramic layer to the rangetop.  When I removed the teapot, a piece of the rangetop came with it.  It was a piece of about 0.5&quot; diameter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Based on my experience with this, I doubt a cast iron would fuse to the rangetop.  It's the glass-like coating that may fuse (but not melt)&#xD;&#xA;" />
  <row Id="9184" PostHistoryTypeId="5" PostId="4766" RevisionGUID="913671bb-36af-4029-b3b1-676ae9f48568" CreationDate="2010-08-10T14:47:51.877" UserId="624" Comment="added 140 characters in body" Text="It probably will save some time, but I tend to think that boiling meat makes for a rather bland, ropey final product (collagen dissolves from the meat, leaving it stingy rather than juicy).&#xD;&#xA;&#xD;&#xA;I would suggest just baking them beforehand. You can bake them (low heat, wrapped in foil) days before you intend to serve them and keep them in the refrigerator. Finish as normal (either on a grill or under high heat in the oven)." />
  <row Id="9185" PostHistoryTypeId="2" PostId="4786" RevisionGUID="e58fffea-4b23-463d-9886-83a5793f67e6" CreationDate="2010-08-10T14:54:36.620" UserId="1832" Text="I'm familiar with the traditional combinations of orange, mint, and raspberry and a few of the new flavors such as chillies and bacon.  What other ideas are there though?" />
  <row Id="9186" PostHistoryTypeId="1" PostId="4786" RevisionGUID="e58fffea-4b23-463d-9886-83a5793f67e6" CreationDate="2010-08-10T14:54:36.620" UserId="1832" Text="What Common Or Uncommon Flavors Pair Well With Chocolate?" />
  <row Id="9187" PostHistoryTypeId="3" PostId="4786" RevisionGUID="e58fffea-4b23-463d-9886-83a5793f67e6" CreationDate="2010-08-10T14:54:36.620" UserId="1832" Text="&lt;flavor&gt;&lt;chocolate&gt;" />
  <row Id="9189" PostHistoryTypeId="2" PostId="4787" RevisionGUID="01274970-9e3f-4bff-a989-b5aeaa495030" CreationDate="2010-08-10T15:06:08.013" UserId="60" Text="It doesn't sound like you're doing anything wrong. I've found risotto to be one of those recipes that can vary up to 50% (usually less) from what the author calls for and still turn out great. I've even used recipes that call for &quot;2-4&quot; cups of broth. You _may_ be overcooking it though, [the rice should be al dente][1]. It's not uncommon for people to overcook this until you have a mushy risotto.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/54/how-should-i-prepare-risotto" />
  <row Id="9190" PostHistoryTypeId="5" PostId="4653" RevisionGUID="53affdb1-536c-419c-ac2f-0d26f318cdd3" CreationDate="2010-08-10T15:10:34.413" UserId="210" Comment="added 1 characters in body" Text="Um, no.&#xD;&#xA;&#xD;&#xA;You can even &lt;a href=&quot;http://www.amazon.com/gp/product/B001EPPALE?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B001EPPALE&quot;&gt;buy them&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B001EPPALE&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&#xD;&#xA;&#xD;&#xA;The only common _potentially dangerous_ seeds I know of belong to almonds, apples, apricots, peaches, plums, cherries, and other stone fruits. These contain a cyanide and sugar compound known as [amygdalin]. When metabolized it breaks down into hydrogen cyanide (HCN). In all cases the toxin is inside the seeds and will not be exposed to the body unless the seeds are chewed. Of these, the only seed commonly consumed would be the apple seed, usually inadvertently, or by daring children. It would take a _large_ amount (can't find a reliable reference - one source said 1 cup) of well chewed seeds to poison you. Regarding almonds, only the bitter almonds have cyanide levels to be concerned about (we eat sweet almonds).&#xD;&#xA;&#xD;&#xA;So, besides the apple, these all belong to the _Prunus_ genus of plants. Cyanide is just their thing. Watermelon belongs to the _Citrullus_ genus.&#xD;&#xA;&#xD;&#xA;[amygdalin]: http://en.wikipedia.org/wiki/Amygdalin" />
  <row Id="9191" PostHistoryTypeId="5" PostId="4764" RevisionGUID="03cba6c9-f1d1-4dec-814e-5ec54e43ffd5" CreationDate="2010-08-10T15:10:52.947" UserId="624" Comment="added 198 characters in body" Text="I also have a glass-top stove at home. So far, I really like it: the heat is very even and there is good heat transfer, provided the pan makes good contact with the surface (one skillet I have has a bit of a lip, which makes it heat more slowly).&#xD;&#xA;&#xD;&#xA;I've slapped skillets and pots full of water around on mine, and have yet to break it. I'm probably more careful than I would be on a metal range, but it seems sturdy.&#xD;&#xA;&#xD;&#xA;But to your points:&#xD;&#xA;&#xD;&#xA;1) There is no way cast iron could melt the glass. Iron melts lower than does glass (1200*C vs. 1500*C), so before you manage to melt your stove, your pan will be a puddle. It may, however, be possible to deform the stove top if you let an empty pan heat for some time. I don't see why this would be more of an issue with cast iron than with any other piece of cookware.&#xD;&#xA;&#xD;&#xA;2) A heat defuser will work fine. Don't get the kind that is designed for use with gas, but anything else should work fine.&#xD;&#xA;&#xD;&#xA;3) The burners on my stove are smaller than my skillet, so I find I need to move the skillet around to heat the edges. Also, flat-bottomed pans and pots seem to be much more effective on the flat glass top, as conduction seems more effective than radiation here. I polish the bottoms of my pots to get better heat transfer, although this is just me being anal.&#xD;&#xA;&#xD;&#xA;Also: cast iron can't scratch glass. Glass is much harder than iron (see [this wikipedia article][1]), glass having a 6-7 on the Mohs scale, iron having a 4.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Mohs_scale#Intermediate_hardness" />
  <row Id="9192" PostHistoryTypeId="2" PostId="4788" RevisionGUID="d0c65f1f-468b-46e5-ae44-91ad1a744452" CreationDate="2010-08-10T15:11:12.727" UserId="1832" Text="In addition to adding a bit more oil and using a higher smoking point oil, you could also try different breadings.  You could try panko bread crumbs, crushed pretzels, very fine bread brumbs.  Also, consider double-breading your chicken." />
  <row Id="9193" PostHistoryTypeId="16" PostId="4786" RevisionGUID="fb0787fc-12d2-4527-b43e-2b9dca6c44ac" CreationDate="2010-08-10T15:11:32.553" UserId="1832" />
  <row Id="9194" PostHistoryTypeId="2" PostId="4789" RevisionGUID="19f22f8e-ce7e-4341-b8d5-7d69a6bdea50" CreationDate="2010-08-10T15:13:53.053" UserId="1415" Text="sea salt is my newest fave. also red wine." />
  <row Id="9195" PostHistoryTypeId="16" PostId="4789" RevisionGUID="19f22f8e-ce7e-4341-b8d5-7d69a6bdea50" CreationDate="2010-08-10T15:13:53.053" UserId="-1" />
  <row Id="9197" PostHistoryTypeId="2" PostId="4791" RevisionGUID="091034c7-6714-4b22-8bf6-41472a1032c6" CreationDate="2010-08-10T15:23:24.653" UserId="60" Text="I've found that chipotle and dark chocolate make a great combination. A little chipotle goes a long way though, so try not to overdo it." />
  <row Id="9198" PostHistoryTypeId="16" PostId="4791" RevisionGUID="091034c7-6714-4b22-8bf6-41472a1032c6" CreationDate="2010-08-10T15:23:24.653" UserId="-1" />
  <row Id="9199" PostHistoryTypeId="5" PostId="4761" RevisionGUID="6f85daf0-9e47-473d-8480-2b521bafa30e" CreationDate="2010-08-10T15:24:21.220" UserId="1816" Comment="added 287 characters in body" Text="Consider using a higher smoke point fat for frying, such as refined corn (canola) or vegetable oil.  Your pan may become hot enough that your olive oil (assuming it is extra virgin, which has the lowest smoke point of the olive oils) isn't doing you much good.&#xD;&#xA;&#xD;&#xA;Also of note when cooking many things in a pan is that you have to leave them in place for a while for everything to &quot;set&quot; before flipping.  Are you flipping from the second side earlier than the first?&#xD;&#xA;&#xD;&#xA;Finally, consider your binding.  I've found that using sour cream to bind flour to chicken for frying helped it stay on quite a bit, the same way that a restaurant-grade binder might.  Many recipes suggest eggs.  If you are using simply a liquid, using something stronger might help." />
  <row Id="9201" PostHistoryTypeId="2" PostId="4792" RevisionGUID="b494a58f-b5a7-4655-bf0f-65a7a2a239ad" CreationDate="2010-08-10T15:36:15.483" UserId="220" Text="I have found lavender to be a good addition. " />
  <row Id="9202" PostHistoryTypeId="16" PostId="4792" RevisionGUID="b494a58f-b5a7-4655-bf0f-65a7a2a239ad" CreationDate="2010-08-10T15:36:15.483" UserId="-1" />
  <row Id="9203" PostHistoryTypeId="2" PostId="4793" RevisionGUID="0e87d7e3-4816-4560-b278-61f0760fe449" CreationDate="2010-08-10T15:43:50.603" UserId="1393" Text="One of my favorite pairings is a dark beer, usually a porter or stout. You can actually fine tune the pairings between particular beers and chocolates to find highly synergistic matches. &#xD;&#xA;&#xD;&#xA;Oh, and along the same lines, don't forget good old fashioned malt powder." />
  <row Id="9204" PostHistoryTypeId="16" PostId="4793" RevisionGUID="0e87d7e3-4816-4560-b278-61f0760fe449" CreationDate="2010-08-10T15:43:50.603" UserId="-1" />
  <row Id="9205" PostHistoryTypeId="2" PostId="4794" RevisionGUID="ab068525-4569-4070-bfd0-7f6565186a68" CreationDate="2010-08-10T15:46:08.547" UserId="1393" Text="I find that I typically need about 3:1 ratio of liquid to arborio rice. There are other varieties of rice (carnaroli for example) that may need slightly different ratios, but the best thing to do is have a little more liquid than you will need and then just keep going until the rice is perfect and serve immediately." />
  <row Id="9206" PostHistoryTypeId="2" PostId="4795" RevisionGUID="6700d849-3371-4bf4-bd15-9c1a1866b6cb" CreationDate="2010-08-10T15:47:31.150" UserId="67" Text="My neighbor has a glass topped stove (formerly mine, but given up as a replacement for when we almost accidentally burned down her house with a grease fire), and a few cast iron pans that she uses all the time with no problem.&#xD;&#xA;&#xD;&#xA;I shake the pan on the glass, and haven't noticed any scratches in the about 2 years she's had it.&#xD;&#xA;&#xD;&#xA;If you're paranoid, see [the link to Lodge's website that hobodave gave in a comment][1] -- &#xD;&#xA;in it, they mention that some people have reported that they've polished the bottom of their cast iron, so make them smoother, hoping it'll make them less likely to scratch.&#xD;&#xA;&#xD;&#xA;  [1]: http://theinductionsite.com/induction-cookware/Lodge/Lodge-cast-iron.shtml" />
  <row Id="9207" PostHistoryTypeId="2" PostId="4796" RevisionGUID="e681906d-9c45-42bb-a463-b21088ed4eb2" CreationDate="2010-08-10T15:47:48.483" UserId="1393" Text="Amplifying that answer, I think the main thing is simply friction. If you dump the rice in all the stock at once, the grains don't rub up against each other and release starch. You want a thick mass that when stirred creates friction and loosens the surface starch of each grain to produce the creamy texture." />
  <row Id="9208" PostHistoryTypeId="2" PostId="4797" RevisionGUID="65d22ae7-1323-4e3c-8188-21df549c5634" CreationDate="2010-08-10T15:49:31.867" UserId="1393" Text="You might also use a [well-seasoned cast iron skillet][1]. This will have the double benefit of a high thermal mass so the temperature won't be down, and a surface that discourages sticking. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/11/my-skillet.html" />
  <row Id="9209" PostHistoryTypeId="2" PostId="4798" RevisionGUID="519de1a8-cbd1-4e9b-b800-d18563a36614" CreationDate="2010-08-10T15:50:36.860" UserId="1393" Text="Was it possibly more astringent than bitter? I find that the skin can be a bit astringent. But the flesh should be crispy, juicy and sweet with no more bitterness than, say, an apple." />
  <row Id="9211" PostHistoryTypeId="6" PostId="4762" RevisionGUID="05811a14-cf9b-49cb-9915-87bed02643e7" CreationDate="2010-08-10T15:53:06.890" UserId="364" Comment="edited tags" Text="&lt;grilling&gt;&lt;ribs&gt;" />
  <row Id="9212" PostHistoryTypeId="8" PostId="4767" RevisionGUID="4cf78270-f443-4195-8d4c-83a8d603367f" CreationDate="2010-08-10T15:55:27.703" UserId="1393" Comment="Rollback to [a2fbc398-1890-4be9-b405-436acf7ac29e]" Text="So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible flavor substitutes common to south east Asia that I can look for? " />
  <row Id="9213" PostHistoryTypeId="5" PostId="4767" RevisionGUID="8801b3f5-c10e-4935-8162-618e0f367455" CreationDate="2010-08-10T15:57:29.900" UserId="1393" Comment="Sorry, didn't mean to remove the dup link, mean to remove the &quot;flavor substitutes&quot; change, because this question could include texture, color etc. not just flavor." Text="&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [Parsley substitute](http://cooking.stackexchange.com/questions/6/parsley-substitute)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible substitutes common to south east Asia that I can look for? " />
  <row Id="9214" PostHistoryTypeId="2" PostId="4799" RevisionGUID="d2bcfe10-7b77-44bd-92ae-7379f8fd0194" CreationDate="2010-08-10T16:11:47.193" UserId="1848" Text="I'm a real lover of unusual chocolate flavours. (I'm talking flavours incorporated into the chocolate, not accompaniments.)&#xD;&#xA;&#xD;&#xA;I too like sea salt - there's something about salt with sweet chocolate. Bacon works well as an alternative. Chilli is great too - I prefer it with a very dark chocolate. Chilli and lime works well too.&#xD;&#xA;&#xD;&#xA;Indian spices such as cardamom and even plain &quot;curry&quot; (probably mostly cumin and coriander) work well too, if you like something quite unusual.&#xD;&#xA;&#xD;&#xA;I tried a banana and thyme bar that was quite unusual - I preferred the thyme component and wasn't so keen on the banana.&#xD;&#xA;&#xD;&#xA;Rose works well, and I like orange and geranium though I found the geranium subtle in the latter (probably it had to be!)." />
  <row Id="9215" PostHistoryTypeId="16" PostId="4799" RevisionGUID="d2bcfe10-7b77-44bd-92ae-7379f8fd0194" CreationDate="2010-08-10T16:11:47.193" UserId="-1" />
  <row Id="9216" PostHistoryTypeId="5" PostId="4157" RevisionGUID="a7fc757b-e896-460a-a1a7-a6697f2f9041" CreationDate="2010-08-10T16:17:19.310" UserId="1393" Comment="added 107 characters in body" Text="Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that really true, and if so, why? The conventional answer is essentially, &quot;the flavors marry&quot;, but that doesn't mean much. I asked this question on [Dave Arnold's Cooking Issues podcast][1] and he had some interesting answers but I'm curious to see what else this community will come up with. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/us/podcast/cooking-issues-mp3-heritage/id380317598" />
  <row Id="9217" PostHistoryTypeId="6" PostId="4762" RevisionGUID="73c73da2-caa5-4184-9ca6-590c83af39bd" CreationDate="2010-08-10T16:20:54.877" UserId="1393" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;grilling&gt;&lt;ribs&gt;&lt;boil&gt;" />
  <row Id="9218" PostHistoryTypeId="2" PostId="4800" RevisionGUID="062212cc-5339-47b5-8dc9-0feed817e357" CreationDate="2010-08-10T16:23:25.407" UserId="1816" Text="Lay them out on a paper towel overnight so that the skins dry completely.  This gives the benefit of keeping the frozen blueberries from sticking together without needing lots of freezer space to do a quick freeze individually on a sheet pan.  Then bag in a freezer bag and freeze.&#xD;&#xA;&#xD;&#xA;Note that whenever you freeze fruit, the liquid will burst the cell walls as it thaws, causing the resulting berry to be mushier.  In my experience, frozen blueberries aren't good for eating alone.  To bake with blueberries, thaw them by placing them in a mesh sieve or collander and running water over them until the water is clear off the bottom (no pigmentation from the skins, which may color your baked goods) and the berries are thawed.  Dry the skins before using in baking.&#xD;&#xA;&#xD;&#xA;Using these techniques I have not once had any of the 30 pounds of blueberries I froze this summer burst in the freezer and have successfully made many blueberry baked goods from the results." />
  <row Id="9219" PostHistoryTypeId="2" PostId="4801" RevisionGUID="b148dadf-4259-4e08-adad-6c9840bedf17" CreationDate="2010-08-10T16:32:09.470" UserId="1848" Text="I thought crème fraîche was traditionally made by letting unpasteurised double (heavy) cream sour naturally, so there was traditionally, at least, no milk or thickeners in crème fraîche. I'm pretty sure that French crème fraîche is made that way to this day. Sour cream was traditionally made in a similar way - but these days the cream is pasteurised first, and the bacterial cultures re-introduced.&#xD;&#xA;&#xD;&#xA;Crème fraîche is not so sour, or so thick, as sour cream, and it has a higher fat content (about 28% compared to 12-16% for sour cream) which means it can take a higher heat - so it doesn't split as easily as sour cream in hot dishes.&#xD;&#xA;&#xD;&#xA;Crema Mexicana is similar to crème fraîche and can be used in hot dishes." />
  <row Id="9220" PostHistoryTypeId="2" PostId="4802" RevisionGUID="eaa3dd83-7201-4a37-b718-1906c206cab7" CreationDate="2010-08-10T17:01:09.933" UserId="1848" Text="I think a good recipe has several basic components.&#xD;&#xA;&#xD;&#xA;- A quick summary, describing the dish and why I would want to make it. &#xD;&#xA;&#xD;&#xA;- A photo. I mostly choose to make a dish because it looks delicious.&#xD;&#xA;&#xD;&#xA;- Season - when the ingredients are in season (If possible - in a British cookbook for a British audience, for example.)&#xD;&#xA;&#xD;&#xA;- Country of origin &#xD;&#xA;&#xD;&#xA;- Author of the recipe, and author of the original recipe, if this is a modification. (I tend to trust a recipe more if the author's country of origin is the same as the recipe's or she lived there for a period.)&#xD;&#xA;&#xD;&#xA;- Timings - prep time, cooking time, total elapsed time&#xD;&#xA;&#xD;&#xA;- Ingredients, with substitutions where they are difficult to obtain in some locales, or very seasonal. I tend to prefer weights to volumes, being European and because it avoids the pecan issue above, but volumes are acceptable for baking. (When people use cups for herbs, I never know if you're suppose to cram them in or not.)&#xD;&#xA;&#xD;&#xA;- Techniques used (I prefer this to difficulty, as people have experience in different areas of cooking)&#xD;&#xA;&#xD;&#xA;- Equipment needed (anything unusual - it's most annoying to get to step 5 and find you need a 3 cm loaf tin or a fluted potato peeler)&#xD;&#xA;&#xD;&#xA;- Method, in clear steps, without any over-long paragraphs. I'd be looking for clear timings for each stage, but also clear indications of how to judge for myself whether to move on. The method should also include clear directions as to how far one can progress before pausing, refrigerating and then finishing off later.&#xD;&#xA;&#xD;&#xA;- Notes - including frequent pitfalls, amusing anecdotes, suggested side dishes and accompaniments.&#xD;&#xA;&#xD;&#xA;The recipe source that matches these ideals best is Delia Smith, worth a look if you haven't discovered her.&#xD;&#xA;" />
  <row Id="9221" PostHistoryTypeId="16" PostId="4802" RevisionGUID="eaa3dd83-7201-4a37-b718-1906c206cab7" CreationDate="2010-08-10T17:01:09.933" UserId="-1" />
  <row Id="9222" PostHistoryTypeId="2" PostId="4803" RevisionGUID="8ab81cd6-51a7-4c88-a58d-afb2f6dac962" CreationDate="2010-08-10T17:20:56.170" UserId="1816" Text="I have two thin tilapia filets that need to be eaten in my freezer.  I realize that I can wrap them in foil with seasoning, bake or broil them with butter, wine, lemon juice, and/or other seasonings, bread and fry them, grill them (if I had grill access), and google around for interesting recipes.  What I'd love to know is what I'm missing: what's an interesting preparation for this mild-flavored fish? " />
  <row Id="9223" PostHistoryTypeId="1" PostId="4803" RevisionGUID="8ab81cd6-51a7-4c88-a58d-afb2f6dac962" CreationDate="2010-08-10T17:20:56.170" UserId="1816" Text="Uses for 2 Thin Tilapia Filets" />
  <row Id="9224" PostHistoryTypeId="3" PostId="4803" RevisionGUID="8ab81cd6-51a7-4c88-a58d-afb2f6dac962" CreationDate="2010-08-10T17:20:56.170" UserId="1816" Text="&lt;baking&gt;&lt;grilling&gt;&lt;tips&gt;&lt;broiler&gt;&lt;tilapia&gt;" />
  <row Id="9225" PostHistoryTypeId="5" PostId="4803" RevisionGUID="45b1251c-352d-447e-8d7a-607e9c892cb9" CreationDate="2010-08-10T17:27:45.507" UserId="1393" Comment="Fixing so it doesn't sound like you will be sitting in your freezer eating them :)" Text="In my freezer, I have two thin tilapia filets that need to be eaten.  I realize that I can wrap them in foil with seasoning, bake or broil them with butter, wine, lemon juice, and/or other seasonings, bread and fry them, grill them (if I had grill access), and google around for interesting recipes.  What I'd love to know is what I'm missing: what's an interesting preparation for this mild-flavored fish? " />
  <row Id="9226" PostHistoryTypeId="2" PostId="4804" RevisionGUID="8f8fcdf8-04a2-42a2-8d41-a6d48432217c" CreationDate="2010-08-10T17:29:29.497" UserId="1672" Text="Since most of the liquid loss is evaporation, maybe it's simply that you're cooking it a little hotter than the recipe writers do." />
  <row Id="9227" PostHistoryTypeId="2" PostId="4805" RevisionGUID="56cbb3a9-134a-4be8-ab63-62166f9bbf65" CreationDate="2010-08-10T17:31:59.133" UserId="104" Text="I tend to treat tilapia similar to chicken in that it's kind of a blank canvas onto which you project other flavors. It doesn't work everywhere chicken does, but one of my favorite uses is to chop it into little bits, and &quot;stir fry&quot; it. I season those browned bits and use them as the base of actual stir fry or with Mexican seasonings in tacos, etc." />
  <row Id="9228" PostHistoryTypeId="2" PostId="4806" RevisionGUID="49a4ead5-1e5f-4fcc-8f50-4ece27e5fa4c" CreationDate="2010-08-10T17:34:51.703" UserId="1236" Text="I know fish and cheese is supposed to be a sin.  Luckily, I'm not one to play by the rules most of the time, I go by what I enjoy :)&#xD;&#xA;&#xD;&#xA;My wife is very picky, especially about fish, so if I want her to eat it, I have to mask it sometimes...at least at first to warm her up to the idea of something new.&#xD;&#xA;&#xD;&#xA;When I first wanted her to try tilapia I made this: [Parmesan-Herb Baked Flounder][1] but subbed in tilapia.  She loved it, and since then, I've been able to convince her to try (and enjoy!) tilapia with simple marinades, broiled or on the grill.  But this recipe was a stepping stone.&#xD;&#xA;&#xD;&#xA;Even now, I still make this on occasion, and I make 10 filets at a time - and they last about 2 days max in our house.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tastyplanner.com/recipes/parmesan-herb-baked-flounder" />
  <row Id="9229" PostHistoryTypeId="5" PostId="4763" RevisionGUID="bad0bc84-955b-4aee-9370-ba86e8d468c9" CreationDate="2010-08-10T17:36:56.800" UserId="183" Comment="Emuslifier aids the incorporation of water " Text="Chocolate chips made for baking have a higher melting point.&#xD;&#xA;&#xD;&#xA;The typical tricks used by chocolate manufacturers is to change the viscosity of chocolate by adding a gel like xanthan gum or glycerine.  The other trick is to incorporate more water into the chocolate with the aid of an emulsifier such as lecithin.   All these techniques are hard to do at home as they require many hours of stirring the chocolate to avoid grittiness.  [Patents][1] often give recipes. &#xD;&#xA;&#xD;&#xA;One can buy chocolate with higher melting points.  [Callebaut Volcano][2] melts at 55&amp;deg;C,  the highest melting point for a commercial chocolate that I know of, but is not yet on sale.  Many of the commercial chocolate bars, such as the wartime [Hershey's Tropical Bar][3] use chocolate that incorporate these techniques as do the [Nestle Toll House morsels][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.google.com/patents?id=floKAAAAEBAJ&amp;zoom=4&amp;pg=PA4#v=onepage&amp;q&amp;f=false&#xD;&#xA;[2]: http://www.barry-callebaut.com/84?release=5256&#xD;&#xA;[3]: http://www.hersheys.com/discover/history/rationd.asp&#xD;&#xA;[4]: http://www.verybestbaking.com/products/toll-house/morsels.aspx" />
  <row Id="9230" PostHistoryTypeId="2" PostId="4807" RevisionGUID="b4328b3e-98ae-44c6-ac41-bce61fcba035" CreationDate="2010-08-10T17:39:10.573" UserId="948" Text="When you boil ribs, the terrorists win.&#xD;&#xA;&#xD;&#xA;The whole point of the slow cooking process is to break down the collagen in the connective tissue into gelatin which creates that unctuous mouthfeel that great bbq is known for.  By boiling it, you're causing the proteins in the collagen to seize and toughen.  The meat may be more tender but that's not what you're ultimately after in great bbq ribs." />
  <row Id="9231" PostHistoryTypeId="2" PostId="4808" RevisionGUID="eee292b5-6320-4aa9-a013-b805e5df1795" CreationDate="2010-08-10T17:56:14.160" UserId="624" Text="I've found two good things to do with this fish (I dislike it broiled/baked): fish curry or soup, and fish tacos. I find the fish too bland to really do much on its own, but it serves as a decent base to the different pepper sauces that i put on tacos.&#xD;&#xA;&#xD;&#xA;For curries, the Indian state of Goa has some good ideas on what to do with fish, as do the Thais. You can find many recipes in different books and the internet. Talapia will generally sub in for whatever whitefish they call for, although it has a bit less flavor than most.&#xD;&#xA;&#xD;&#xA;My personal favorite fish soup is the Hungarian [halászlé][1]. I don't have a good recipe--I usually make it up as I go along--but google should find you some.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Fisherman's_Soup" />
  <row Id="9232" PostHistoryTypeId="2" PostId="4809" RevisionGUID="f8ed8c40-139b-4917-9f65-ca2af528be84" CreationDate="2010-08-10T18:01:40.107" UserId="1692" Text="I'm making a dish that calls for several egg yokes and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and i'm wondering how much of a difference using yokes vs using whites makes.&#xD;&#xA;&#xD;&#xA;If i could use the entire egg i would be able to use less total eggs, but if this will have a serious impact on the dish then i dont want to mess it up. &#xD;&#xA;&#xD;&#xA;Thoughts?" />
  <row Id="9233" PostHistoryTypeId="1" PostId="4809" RevisionGUID="f8ed8c40-139b-4917-9f65-ca2af528be84" CreationDate="2010-08-10T18:01:40.107" UserId="1692" Text="Impact of using egg yokes vs whites in a spaghetti dish?" />
  <row Id="9234" PostHistoryTypeId="3" PostId="4809" RevisionGUID="f8ed8c40-139b-4917-9f65-ca2af528be84" CreationDate="2010-08-10T18:01:40.107" UserId="1692" Text="&lt;eggs&gt;&lt;pasta&gt;&lt;egg-white&gt;" />
  <row Id="9235" PostHistoryTypeId="2" PostId="4810" RevisionGUID="d7c9699b-a832-4aad-a071-5e1ed6251bc1" CreationDate="2010-08-10T18:04:19.463" UserId="1274" Text="Whites behave differently (coagulate differently, for instance). If it is a dish you'd likely make more often - why not try both variants and see how you like it? Everyone's got their own preferred style, perhaps it fits you?" />
  <row Id="9236" PostHistoryTypeId="2" PostId="4811" RevisionGUID="45dec56e-26eb-4342-b81d-972516dd9456" CreationDate="2010-08-10T18:09:37.877" UserId="203" Text="The Yolk and White are very different and I would expect to see a significant difference in result.&#xD;&#xA;&#xD;&#xA;That isn't to say it will be bad, just different.&#xD;&#xA;&#xD;&#xA;The Yolk is the source of fat.  It is going to impart flavor to the dish and provide a creamier texture.&#xD;&#xA;&#xD;&#xA;The White is mostly protein and so will set more, have more of a texture impact.&#xD;&#xA;&#xD;&#xA;If it called for several whole eggs and you wanted to take a Yolk or two out for less fat, that would have less of a variance, but switching several Yolks to several Whites should definitely alter the results." />
  <row Id="9237" PostHistoryTypeId="5" PostId="4811" RevisionGUID="ae6d97b2-32d8-4304-8e0a-08e6c838a8ea" CreationDate="2010-08-10T18:27:14.330" UserId="203" Comment="more info" Text="The Yolk and White are very different and I would expect to see a significant difference in result.&#xD;&#xA;&#xD;&#xA;That isn't to say it will be bad, just different.&#xD;&#xA;&#xD;&#xA;The Yolk is the source of fat.  It is going to impart flavor to the dish and provide a creamier texture.&#xD;&#xA;&#xD;&#xA;The White is mostly protein and so will set more, have more of a texture impact.&#xD;&#xA;&#xD;&#xA;If it called for several whole eggs and you wanted to take a Yolk or two out for less fat, that would have less of a variance, but switching several Yolks to several Whites should definitely alter the results.&#xD;&#xA;&#xD;&#xA;**Extra info:**  &#xD;&#xA;Here is some nutritional information of a Large Whole/White/Yolk.  &#xD;&#xA;http://www.incredibleegg.org/health-and-nutrition/egg-nutrients/nutrient-chart&#xD;&#xA;&#xD;&#xA;You will see they both carry protein however the Yolk has almost twice as much fat as protein while the White has less than 2% of fat as it does protein.&#xD;&#xA;&#xD;&#xA;This makes their behaviors very different." />
  <row Id="9238" PostHistoryTypeId="2" PostId="4812" RevisionGUID="9674d8a5-47b7-4878-8f83-2594322fa5bb" CreationDate="2010-08-10T18:35:13.567" UserId="446" Text="So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife.  Apparently, it is a great multitasker but requires a completely different technique set to use properly. Where do I go to find out about this?  " />
  <row Id="9239" PostHistoryTypeId="1" PostId="4812" RevisionGUID="9674d8a5-47b7-4878-8f83-2594322fa5bb" CreationDate="2010-08-10T18:35:13.567" UserId="446" Text="How do you develop the knife skills to properly use a Chinese cleaver?" />
  <row Id="9240" PostHistoryTypeId="3" PostId="4812" RevisionGUID="9674d8a5-47b7-4878-8f83-2594322fa5bb" CreationDate="2010-08-10T18:35:13.567" UserId="446" Text="&lt;knives&gt;&lt;chinese-cuisine&gt;&lt;knife-skills&gt;" />
  <row Id="9241" PostHistoryTypeId="16" PostId="4803" RevisionGUID="655e9405-cc41-41dd-b3a9-17b4cb19abd8" CreationDate="2010-08-10T18:38:18.210" UserId="1816" />
  <row Id="9242" PostHistoryTypeId="2" PostId="4813" RevisionGUID="d8abd113-7b02-418c-ab00-c5ec7fbd374a" CreationDate="2010-08-10T18:38:47.833" UserId="1274" Text="[I found you an interesting .pdf][1]. Also., youtube has video's.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/images/document/howto/SO97_ISchinesecleavers.pdf" />
  <row Id="9243" PostHistoryTypeId="2" PostId="4814" RevisionGUID="b8e8f663-3dab-4ad3-917b-8954c8c50c44" CreationDate="2010-08-10T18:51:31.990" UserId="649" Text="One difference in chopping is that you are doing less rocking on the tip than you would with a chef's knife. The edge stays more parallel with the cutting board. You still want to maintain the forward sliding motion while the blade moves down.&#xD;&#xA;&#xD;&#xA;I like using a light cleaver for veggies, and find that it works better than a chef's knife with a small cutting board." />
  <row Id="9244" PostHistoryTypeId="5" PostId="4803" RevisionGUID="67699e28-5a0b-43c5-a740-f0a141aaf0d7" CreationDate="2010-08-10T18:51:40.397" UserId="1816" Comment="Trying to clarify that I'm looking for techniques not recipes." Text="In my freezer, I have two thin tilapia filets that need to be eaten.  I realize that I can:&#xD;&#xA;&#xD;&#xA; 1. wrap them in foil with seasoning and cook&#xD;&#xA; 2. bake or broil them with butter, wine, lemon juice, and/or other seasonings&#xD;&#xA; 3. bread and fry them&#xD;&#xA; 4. grill them &#xD;&#xA;&#xD;&#xA;What I'd love to know is what I'm missing: what's are techniques to use with this mild-flavored fish in it's preparation?" />
  <row Id="9245" PostHistoryTypeId="4" PostId="4803" RevisionGUID="67699e28-5a0b-43c5-a740-f0a141aaf0d7" CreationDate="2010-08-10T18:51:40.397" UserId="1816" Comment="Trying to clarify that I'm looking for techniques not recipes." Text="Preparation Techniques for Tilapia Filets" />
  <row Id="9246" PostHistoryTypeId="5" PostId="4809" RevisionGUID="b1854184-e937-48a8-8908-9367525fcab6" CreationDate="2010-08-10T18:55:25.787" UserId="1692" Comment="edited body" Text="I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and i'm wondering how much of a difference using yolks vs using whites makes.&#xD;&#xA;&#xD;&#xA;If i could use the entire egg i would be able to use less total eggs, but if this will have a serious impact on the dish then i dont want to mess it up. &#xD;&#xA;&#xD;&#xA;Thoughts?" />
  <row Id="9247" PostHistoryTypeId="5" PostId="4556" RevisionGUID="ddc2eebd-9443-41c4-a30a-da40a209b5ac" CreationDate="2010-08-10T18:57:43.600" UserId="1761" Comment="added 160 characters in body" Text="Some more...&#xD;&#xA;&#xD;&#xA;US = UK  &#xD;&#xA;Skillet = Frying pan  &#xD;&#xA;Ground beef = mince (sometimes minced beef)  &#xD;&#xA;Grilling = BBQ  &#xD;&#xA;Chips = Crisps  &#xD;&#xA;Fries = French Fries (sometimes chips)  &#xD;&#xA;Steak Fries = Chips  &#xD;&#xA;Green onions/scallions = spring onions  &#xD;&#xA;Burner = Hob (the bit you put the pan on, on top of the stove)  &#xD;&#xA;Granola = muesli (in terms of breakfast cereal)  &#xD;&#xA;Granola bar = just cereal bar  &#xD;&#xA;trail mix = mixed nuts?  &#xD;&#xA;Milkyway = Mars bar  &#xD;&#xA;Brocolli rabe = doesn't exist, thank god.  &#xD;&#xA;appetizer = starter  &#xD;&#xA;entree = main course  &#xD;&#xA;can = tin  &#xD;&#xA;jello = jelly  &#xD;&#xA;jelly = jam / preserve  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Also, not just food and equipment, but actual measures also differ in size, eg. Imperial and US gallons, not to mention the metric equivalents of both. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Other notes:&#xD;&#xA;&#xD;&#xA;Bread in the US seems slightly sweeter, especially the lower quality generic white bread.&#xD;&#xA;Potato flour bread is hard to find in UK.&#xD;&#xA;&#xD;&#xA;half-and-half doesn't exist in the UK. For the Brits, it's half milk, half cream. Good for coffee, if you make the mistake that's 50% fat or something and so low-fat milk, you'll be confused putting it on cereal. I was.&#xD;&#xA;&#xD;&#xA;Root beer really should be easier to find in UK. Similarly, Irn Bru should be easier to find in US.&#xD;&#xA;&#xD;&#xA;As as aside, the biscuit/cookie difference in the UK is to do with cooking. Biscuit is from the french 'bis cuit' - cooked twice. So, basically cookies that are cooked twice, and end up firmer. Also, generally less sweet. Although they run the full gamut, but definitely not US biscuits. People in the UK understand the term &quot;cookie&quot; but only from American TV and films.&#xD;&#xA;&#xD;&#xA;Technically, in the UK, dessert and pudding both exist, and have their own specific meanings. I forget which exactly, put pudding being cooked, baked, etc, while desert is fresh or something. Also called 'sweet' sometimes, generally (sounds classist, but whatever) in lower-class places. &#xD;&#xA;&#xD;&#xA;Before you flame, I'm English, but have been living in NYC for 4 years, so I've seen both sides pretty well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9248" PostHistoryTypeId="2" PostId="4815" RevisionGUID="e3a64559-17bc-4493-abf1-d95372a2d61a" CreationDate="2010-08-10T19:06:37.887" UserId="373" Text="When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. I think seventy something (maybe 72) was considered the standard vanilla size.&#xD;&#xA;&#xD;&#xA;I was told that different kinds of recipes called for specific numbered spaghetti, if you wanted to be precise.&#xD;&#xA;&#xD;&#xA;Can anyone else explain the numbering system for spaghetti better than my vague recollection? Do people in Italy really worry about matching the right numbered spaghetti with a given dish, and has anyone outside Italy encountered a recipe calling for a specific number spaghetti?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9249" PostHistoryTypeId="1" PostId="4815" RevisionGUID="e3a64559-17bc-4493-abf1-d95372a2d61a" CreationDate="2010-08-10T19:06:37.887" UserId="373" Text="What's the numbering system for spaghetti and does it matter?" />
  <row Id="9250" PostHistoryTypeId="3" PostId="4815" RevisionGUID="e3a64559-17bc-4493-abf1-d95372a2d61a" CreationDate="2010-08-10T19:06:37.887" UserId="373" Text="&lt;pasta&gt;&lt;spaghetti&gt;" />
  <row Id="9251" PostHistoryTypeId="2" PostId="4816" RevisionGUID="026e75f3-6b49-459d-a580-0d711b082af5" CreationDate="2010-08-10T19:17:12.547" UserId="1274" Text="Yes, there is a spaghetti numbering system. The smaller the number, the smaller the radius of the spaghetti.&#xD;&#xA;&#xD;&#xA;For puttanesca, I've seen a suggestion of using #12. &#xD;&#xA;&#xD;&#xA;Whether italians worry about this kinda thing - I dunno, but I imagine it depends on the Italian. I haven't run across recipes specifying size yet, and I don't look at it in the store (not even when i was in Italy).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9252" PostHistoryTypeId="5" PostId="4816" RevisionGUID="f1ef8f2a-3092-482c-bd45-af7f641ee34d" CreationDate="2010-08-10T19:22:35.857" UserId="1274" Comment="added 194 characters in body" Text="Yes, there is a spaghetti numbering system. The smaller the number, the smaller the radius of the spaghetti.&#xD;&#xA;&#xD;&#xA;For puttanesca, I've seen a suggestion of using #12. &#xD;&#xA;&#xD;&#xA;Whether italians worry about this kinda thing - I dunno, but I imagine it depends on the Italian. I haven't run across recipes specifying size yet, and I don't look at it in the store (not even when i was in Italy).&#xD;&#xA;&#xD;&#xA;I also have a [great illustration for you about number spaghetti][1]. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.123rf.com/photo_559603_number-spaghetti-with-numbers-arranged-in-sequence-on-a-piece-of-toast.html" />
  <row Id="9253" PostHistoryTypeId="2" PostId="4817" RevisionGUID="0dca4a6b-a1ff-4178-a384-aeaf6cc3020f" CreationDate="2010-08-10T19:28:42.330" UserId="1832" Text="It's quite delicious simply sautéed/seared with salt and pepper.  The real fun is serving it with perfectly glazed carrots and using that glaze as sauce for the fish, as well!  You must try this.  The sweet and buttery glaze make the slightly salty fish divine!&#xD;&#xA;&#xD;&#xA;I eat this about once a week and can't get enough!" />
  <row Id="9254" PostHistoryTypeId="16" PostId="4817" RevisionGUID="0dca4a6b-a1ff-4178-a384-aeaf6cc3020f" CreationDate="2010-08-10T19:28:42.330" UserId="-1" />
  <row Id="9255" PostHistoryTypeId="5" PostId="1622" RevisionGUID="3ae28110-19a8-4671-88d1-decf34d6c09a" CreationDate="2010-08-10T19:36:17.943" UserId="649" Comment="speeling mistake" Text="You can consider the thickness to be the ratio of dissolved starches to water. The more starch, the thicker the sauce. The less water, the thicker the sauce.&#xD;&#xA;&#xD;&#xA;0 dissolved starch / 2 liter water = 0 thickness&#xD;&#xA;&#xD;&#xA;Just reducing the amount of water by half doesn't fix the problem.&#xD;&#xA;&#xD;&#xA;0 dissolved starch / 1 liter water = 0 thickness&#xD;&#xA;&#xD;&#xA;Starches can be found in the ingredients of the soup/stew. For instance, if you cook the soup long enough, the noodles will start to dissolve into the broth, making it thicker. Of course, if you are making chicken NOODLE soup, this probably isn't the desired result.&#xD;&#xA;&#xD;&#xA;One option would be to add one batch of noodles at the start of the cooking process. Wait till they dissolve and the soup is nearly done before adding the rest of the noodles.&#xD;&#xA;&#xD;&#xA;Another option is use a different starch food ingredient like some chopped up potato or navy beans at the beginning, and then adding the noodles near the end again.&#xD;&#xA;&#xD;&#xA;Both of these options require a long cooking time, but in my opinion, add nutritional value to the soup.&#xD;&#xA;&#xD;&#xA;There are also fast starches like plain flour, or corn starch that can work in anywhere from a few minutes to a few seconds. The easiest way I've found to add them is to mix them with a little bit of cold water to form a slurry, and then pour the slurry into the boiling soup while stirring rapidly. Using the right amount takes some practice, but remember that they both thicken a bit more as the soup cools, so don't add too much when it's boiling.&#xD;&#xA;&#xD;&#xA;For sauces, I like to reduce the amount of water a bit first through boiling before adding a quick starch. For stews and soups I prefer a nutritional starch at the beginning of the cooking process." />
  <row Id="9259" PostHistoryTypeId="2" PostId="4819" RevisionGUID="30e3ea96-69d9-4a51-929b-fd2ae0d460e3" CreationDate="2010-08-10T19:38:47.610" UserId="1832" Text="Practice!  In addition to watching videos, reading textbooks, etc... I would just recommend to use it often.  Make sure you have a nice, heavy cutting board, too." />
  <row Id="9260" PostHistoryTypeId="2" PostId="4820" RevisionGUID="68ff41bd-ae3b-470a-ac6c-c120ec8c62ce" CreationDate="2010-08-10T20:10:47.550" UserId="1393" Text="One important thing to keep in mind is that the blade always stays against the knuckles of your opposite hand to control it. That is true with all knives but I find it is especially important with a cleaver. (Well probably except when you are doing giant hacking moves, in which case your other hand should be nowhere in the vicinity)." />
  <row Id="9261" PostHistoryTypeId="2" PostId="4821" RevisionGUID="c5fe4c14-f901-4b79-ad53-54cfd394c4b7" CreationDate="2010-08-10T20:18:20.917" UserId="1220" Text="Coffee. Sampling 3-4 different coffee and chocolate varieties together makes for interesting discoveries." />
  <row Id="9262" PostHistoryTypeId="16" PostId="4821" RevisionGUID="c5fe4c14-f901-4b79-ad53-54cfd394c4b7" CreationDate="2010-08-10T20:18:20.917" UserId="-1" />
  <row Id="9263" PostHistoryTypeId="2" PostId="4822" RevisionGUID="a2b07ad0-4f48-4194-97ab-2b3037fc4213" CreationDate="2010-08-10T20:22:22.107" UserId="905" Text="The whole point of a good risotto is to put as much flavor into the rice as possible. Don't worry about doing better than the recipe writers.&#xD;&#xA;&#xD;&#xA;I find that if you stir more you need less liquid, but also you damage more grains, which is bad for the texture. Just take the time you need and you're better off." />
  <row Id="9264" PostHistoryTypeId="2" PostId="4823" RevisionGUID="72efe64c-b95a-43d8-b722-9e2415a411c3" CreationDate="2010-08-10T20:30:56.707" UserId="1274" Text="As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.&#xD;&#xA;&#xD;&#xA;In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base." />
  <row Id="9265" PostHistoryTypeId="2" PostId="4824" RevisionGUID="7853035b-90e4-4573-b275-648d07e1afd7" CreationDate="2010-08-10T21:05:19.790" UserId="1549" Text="Invariably I have a small bowl of egg whites in the fridge that have severed relationships with their yolks for one reason or another. And though there must be a million things you can do with egg whites, I can never come up with anything other than meringue.&#xD;&#xA;&#xD;&#xA;I've got some Crème Brûlée experiments planned and it would be nice to have some idea before I start about what I might do with the whites." />
  <row Id="9266" PostHistoryTypeId="1" PostId="4824" RevisionGUID="7853035b-90e4-4573-b275-648d07e1afd7" CreationDate="2010-08-10T21:05:19.790" UserId="1549" Text="What can you make with unyolked egg whites?" />
  <row Id="9267" PostHistoryTypeId="3" PostId="4824" RevisionGUID="7853035b-90e4-4573-b275-648d07e1afd7" CreationDate="2010-08-10T21:05:19.790" UserId="1549" Text="&lt;egg-white&gt;" />
  <row Id="9268" PostHistoryTypeId="2" PostId="4825" RevisionGUID="b7c2581b-a85e-4d3f-a8d1-c771809b56f1" CreationDate="2010-08-10T21:09:07.003" UserId="553" Text="Well, there's [soufflé][1], of course. Although that also has egg yolks in it, but the more important part is the egg white, so perhaps you can experiment with that?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Souffl%C3%A9" />
  <row Id="9269" PostHistoryTypeId="2" PostId="4826" RevisionGUID="6ff85115-6696-405a-b138-e19012523f53" CreationDate="2010-08-10T21:29:45.120" UserId="85" Text="If you're making pancakes, you can beat the egg whites into stiff peaks and fold them into the batter just before cooking. This will make your pancakes very fluffy." />
  <row Id="9270" PostHistoryTypeId="2" PostId="4827" RevisionGUID="a10f6620-79ba-4989-b34c-50e49f52e860" CreationDate="2010-08-10T21:30:51.533" UserId="67" Text="There's meringue in general, but there's also meringues as small cookies.  I've folded in mini chocolate chips, red hots, white chocolate, diced maraschino cherries, etc.  You could also make meringue as a base for a pavlova.&#xD;&#xA;&#xD;&#xA;If you had enough, you could make an angel food cake; if you only had a few, you could mix them in with a few whole eggs for scrambled eggs, an omelet, or similar dish.&#xD;&#xA;" />
  <row Id="9271" PostHistoryTypeId="2" PostId="4828" RevisionGUID="fa45361c-4833-428d-86f6-a78eed0e8220" CreationDate="2010-08-10T21:31:43.343" UserId="218" Text="&lt;a href=&quot;http://www.joyofbaking.com/MeringueCookies.html&quot;&gt;Merengues?&lt;/a&gt; &lt;a href=&quot;http://www.foodnetwork.com/recipes/alton-brown/angel-food-cake-recipe/index.html&quot;&gt;Angel Food cake?&lt;/a&gt; &lt;a href=&quot;http://www.joyofbaking.com/ChocolateMousse.html&quot;&gt;Chocolate Mousse?&lt;/a&gt; &lt;a href=&quot;http://www.foodnetwork.com/recipes/alton-brown/cheese-souffle-recipe/index.html&quot;&gt;Souffle?&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Or you can use 'em to punk up your hair (though the hard core punks say to use elmer's glue(!!) instead).&#xD;&#xA;&#xD;&#xA;The possibilities are vast. Egg whites are solid protein, and very good at holding their shape. You can fold them in to muffins, quickbreads, pancake batters, souffle...Anywhere you need a little lightness, a little more air." />
  <row Id="9272" PostHistoryTypeId="2" PostId="4829" RevisionGUID="80cc277f-0ff4-43f0-9b4e-47833d19b4c1" CreationDate="2010-08-10T21:51:47.527" UserId="1675" Text="They keep very well in the freezer, I put them in an ice cube tray to freeze and then store in a freezer bag until I'm ready for them.&#xD;&#xA;&#xD;&#xA;Macarons are my favorite use! I normally use whites in meringue-type applications such as macaron, meringue or macaroons. Or you can just make an omelet with them. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="9282" PostHistoryTypeId="5" PostId="4812" RevisionGUID="1bb52868-265f-4ed9-9ce8-30f2b268983e" CreationDate="2010-08-10T23:02:50.357" UserId="446" Comment="updated question" Text="So I have recently been moving into the world of Asian cuisine, and I recently learned that the Chinese use a cleaver as though it is a chef's knife.  Apparently, it is a great multitasker but requires a completely different technique set to use properly. Where do I go to find out about this?  &#xD;&#xA;&#xD;&#xA;**Update** I should mention that I am already highly proffiecent with a chef's knife. I was mainly looking for what I need to learn from scratch and what will carry over." />
  <row Id="9284" PostHistoryTypeId="2" PostId="4833" RevisionGUID="09ef25a9-8090-4d4f-84e3-c8bea11b365c" CreationDate="2010-08-10T23:09:34.747" UserId="1832" Text="If you have a blow-torch and a large enough piece of rind, you can heat the inside and use it as a serving dish for soups, pasta and other things." />
  <row Id="9285" PostHistoryTypeId="2" PostId="4834" RevisionGUID="9417a000-b577-4e29-8984-5e89b4dff91f" CreationDate="2010-08-10T23:23:54.380" UserId="67" Text="None of the answers so far mention collagen -- specifically, using a stock made from roasted and cracked poultry bones.&#xD;&#xA;&#xD;&#xA;You don't have to roast the bones, but you do need to crack them -- use a large, heavy knife or cleaver (not a chinese vegetable cleaver, you'll screw up the edge) to chop the bones up into about 2&quot; to 3&quot; pieces (5 to 7cm).  Put them in cold water, and slowly bring it up to a simmer, and just leave it simmering for a few hours.  You can add vegetables, too, but you'll want to pitch them, as they'll have been overcooked by the time the simmering's done.&#xD;&#xA;&#xD;&#xA;Then strain everything, and use that as the base of your soup.&#xD;&#xA;&#xD;&#xA;If your refrigerate stock that has enough collagen in it, it'll set up like jello, and hold its own shape.  Starches can work, but they're not ideal for soup -- flour (unless cooked as a roux) leaves a raw flour taste and cloudy soup; tapioca leaves little granules in there; corn starch will break down if you cook it too long." />
  <row Id="9286" PostHistoryTypeId="2" PostId="4835" RevisionGUID="8e854afe-acaa-443f-8208-cae8afa29781" CreationDate="2010-08-10T23:38:45.510" UserId="1685" Text="I'm looking for a frosting that I can leave on the counter (under a cover of some kind) for a few days.  What kind of frosting (for a cake or cupcakes) would stand up to this?  " />
  <row Id="9287" PostHistoryTypeId="1" PostId="4835" RevisionGUID="8e854afe-acaa-443f-8208-cae8afa29781" CreationDate="2010-08-10T23:38:45.510" UserId="1685" Text="What Kind of Frosting Doesn't Need To Be Refrigerated?" />
  <row Id="9288" PostHistoryTypeId="3" PostId="4835" RevisionGUID="8e854afe-acaa-443f-8208-cae8afa29781" CreationDate="2010-08-10T23:38:45.510" UserId="1685" Text="&lt;baking&gt;" />
  <row Id="9289" PostHistoryTypeId="5" PostId="3910" RevisionGUID="5cd1ab80-81f5-4c9a-8cf9-0213f4329dcf" CreationDate="2010-08-10T23:39:41.093" UserId="1443" Comment="deleted 2 characters in body" Text="Here's my method.&#xD;&#xA;&#xD;&#xA;1.  Don't clean the grill from the previous cooking, just turn it off and leave it.&#xD;&#xA;2.  Next time you're grilling, turn the heat up to high until the grill smokes.&#xD;&#xA;3.  Dip a grill brush in a bowl of water and run it along the metal.  It will steam clean the surfaces.&#xD;&#xA;4.  Before adding food, take an oiled paper towel and place it on the grill, using the grill brush to grease the grate.  I do this twice, since the first run usually picks up a lot of residual char.&#xD;&#xA;5.  Grill away.&#xD;&#xA;&#xD;&#xA;One benefit of this method is that you don't have to clean up afterward, and you take advantage of the heating-up of the grill that has to happen anyway, rather than keeping the grill on extra afterwards." />
  <row Id="9290" PostHistoryTypeId="2" PostId="4836" RevisionGUID="a0c08d28-93ac-45a1-94bf-31dbc8460fdb" CreationDate="2010-08-10T23:42:29.263" UserId="1756" Text="I would think any of the store bought icings (like Duncan Hines), which are basically 100% hyrdogenated oil + sugar would keep for a day or two once opened (maybe much longer).&#xD;&#xA;&#xD;&#xA;Anything you make yourself using real ingredients, like butter, is going to go rancid pretty quick." />
  <row Id="9291" PostHistoryTypeId="2" PostId="4837" RevisionGUID="7b15d163-5380-4e23-b07d-a6d3b9420cd2" CreationDate="2010-08-10T23:44:30.790" UserId="60" Text="Homemade? A buttercream frosting made with water instead of milk will last for a couple of days.&#xD;&#xA;&#xD;&#xA;I imagine the canned stuff you can buy in a grocery store will last longer due to preservatives.&#xD;&#xA;&#xD;&#xA;As an alternative you could just make whatever frosting you felt like, and keep it refrigerated until you needed to use it. " />
  <row Id="9292" PostHistoryTypeId="2" PostId="4838" RevisionGUID="fa00288f-6639-4c14-ba2c-516cc828b1ef" CreationDate="2010-08-10T23:46:29.193" UserId="1443" Text="Two things to consider.  They get their soup in a bag.  It sits around all day cooking off starch from the noodles.  &#xD;&#xA;&#xD;&#xA;This is not a criticism, per se, of old country buffet, just something to realize about restaurant products.  That soup they served you almost definitely has been sealed in plastic for days if not weeks.  A lot of the starch from the noodles will dissolve into the stock and thicken it.  Also, as it sits all day and cooks, to be ready for service, this process continues.&#xD;&#xA;&#xD;&#xA;I think the corn-starch theory is right (although I wouldn't be surprised if restaurant soups used a more nefarious chemical treatment), but cooking your soup on a low simmer for 10-12 hours would probably have some starch-releasing effects as well." />
  <row Id="9293" PostHistoryTypeId="6" PostId="4812" RevisionGUID="11b69d9b-10ee-4d46-8e8a-024051bf5933" CreationDate="2010-08-10T23:48:54.243" UserId="1443" Comment="tag" Text="&lt;knives&gt;&lt;learning&gt;&lt;chinese-cuisine&gt;&lt;knife-skills&gt;" />
  <row Id="9294" PostHistoryTypeId="6" PostId="4824" RevisionGUID="573dc6d4-cb9c-465b-9911-3dfa2e9bd4b0" CreationDate="2010-08-10T23:49:40.247" UserId="1443" Comment="edited tags" Text="&lt;leftovers&gt;&lt;egg-white&gt;" />
  <row Id="9295" PostHistoryTypeId="2" PostId="4839" RevisionGUID="99a60788-740d-4838-9e5c-7711a62ee159" CreationDate="2010-08-10T23:50:24.770" UserId="1756" Text="Found a link here [http://www.sicilianculture.com/food/pasta.htm][1]&#xD;&#xA;&#xD;&#xA;&quot;Numbered&quot; Pasta Often you will see pasta with numbers on the package like Thin Spaghetti #9. Why? What does it mean?  Well, in the &quot;old days&quot; there were waves of immigrants that came in to work in the factories. There were the Irish, the Asians, the Germans, the Italians and numerous other ethinc groups.  Other than the Italians, none of these other groups really spoke the language, and were much less able to pronnounce or decern or know the difference between &quot;spaghetti or spaghettini&quot;.  So, before the days of automated computers, the factory managers had to get everyone straight, so it was much easier to say &quot;today, we are making #9&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sicilianculture.com/food/pasta.htm " />
  <row Id="9296" PostHistoryTypeId="6" PostId="4157" RevisionGUID="e67ef4af-fae9-45b2-9055-0bd238ade1da" CreationDate="2010-08-10T23:58:25.737" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;flavor&gt;" />
  <row Id="9298" PostHistoryTypeId="2" PostId="4840" RevisionGUID="88721f03-f1f3-40f2-a080-da1cec6f989d" CreationDate="2010-08-11T00:15:32.053" UserId="1555" Text="Question pretty much says it all. They are both electric powered, and don't look all that different, but the induction cooktops I have seen are a lot more expensive.  &#xD;&#xA;What difference does the type of stove, induction vs electric, make to the actual cooking process? " />
  <row Id="9299" PostHistoryTypeId="1" PostId="4840" RevisionGUID="88721f03-f1f3-40f2-a080-da1cec6f989d" CreationDate="2010-08-11T00:15:32.053" UserId="1555" Text="What are the differences between an induction stove and a regular electric stove?" />
  <row Id="9300" PostHistoryTypeId="3" PostId="4840" RevisionGUID="88721f03-f1f3-40f2-a080-da1cec6f989d" CreationDate="2010-08-11T00:15:32.053" UserId="1555" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="9301" PostHistoryTypeId="2" PostId="4841" RevisionGUID="78fdb96e-161c-4f8e-afb1-85d3db552bfe" CreationDate="2010-08-11T00:19:57.240" UserId="60" Text="A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.&#xD;&#xA;&#xD;&#xA;An induction stove doesn't actually generate heat itself, but rather _induces_ it the pot or pan itself. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.&#xD;&#xA;&#xD;&#xA;Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the &quot;burner&quot; (glass surface) it quickly begins to cool." />
  <row Id="9302" PostHistoryTypeId="16" PostId="4825" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9303" PostHistoryTypeId="16" PostId="4826" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9304" PostHistoryTypeId="16" PostId="4827" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9305" PostHistoryTypeId="16" PostId="4828" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9306" PostHistoryTypeId="16" PostId="4829" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9307" PostHistoryTypeId="16" PostId="4824" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-11T00:23:58.430" UserId="99" />
  <row Id="9308" PostHistoryTypeId="6" PostId="4824" RevisionGUID="2c8490d8-044f-4943-a2be-573ebedffdb2" CreationDate="2010-08-11T00:26:17.163" UserId="99" Comment="edited tags" Text="&lt;leftovers&gt;&lt;egg-whites&gt;" />
  <row Id="9309" PostHistoryTypeId="6" PostId="4809" RevisionGUID="b45cbd6c-082e-491d-ac90-6b3b0de55f9f" CreationDate="2010-08-11T00:26:37.973" UserId="99" Comment="edited tags" Text="&lt;eggs&gt;&lt;pasta&gt;&lt;egg-whites&gt;" />
  <row Id="9310" PostHistoryTypeId="6" PostId="3960" RevisionGUID="21c145a1-8d28-4818-97b6-96b5cc540d0a" CreationDate="2010-08-11T00:26:45.977" UserId="99" Comment="edited tags" Text="&lt;food-science&gt;&lt;whipped-cream&gt;&lt;egg-whites&gt;&lt;copper-cookware&gt;" />
  <row Id="9311" PostHistoryTypeId="5" PostId="4841" RevisionGUID="cd482585-dbec-415d-bef6-ba068488a55e" CreationDate="2010-08-11T00:28:16.050" UserId="60" Comment="added 405 characters in body; added 59 characters in body" Text="A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.&#xD;&#xA;&#xD;&#xA;An induction stove doesn't actually generate heat itself, but rather _induces_ it the pot or pan itself. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.&#xD;&#xA;&#xD;&#xA;Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the &quot;burner&quot; (glass surface) it quickly begins to cool.&#xD;&#xA;&#xD;&#xA;With regards to differences in the cooking process, there's not much. You just need to be aware that it heats up much more quickly and cools down much more quickly than a traditional electric stove. It does affect your choice of pans however. All aluminum pans will not work, nor will some lower quality stainless steel ones. If a magnet sticks to the pan then it will work just fine. The pan must also have a flat bottom to make full contact with the surface." />
  <row Id="9312" PostHistoryTypeId="6" PostId="4112" RevisionGUID="82720ad5-d6a8-4079-a8b9-a59ab2936037" CreationDate="2010-08-11T00:28:21.683" UserId="99" Comment="edited tags" Text="&lt;alcohol&gt;&lt;cocktails&gt;" />
  <row Id="9313" PostHistoryTypeId="6" PostId="4840" RevisionGUID="2e920fe8-2612-4b15-ab05-33dc5a8a80cc" CreationDate="2010-08-11T00:28:31.153" UserId="60" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;equipment&gt;" />
  <row Id="9314" PostHistoryTypeId="6" PostId="4385" RevisionGUID="537cd7df-a0ae-4105-8802-5be20cc2cad5" CreationDate="2010-08-11T00:29:07.143" UserId="99" Comment="edited tags" Text="&lt;technique&gt;&lt;potatoes&gt;&lt;tomatoes&gt;" />
  <row Id="9315" PostHistoryTypeId="5" PostId="4841" RevisionGUID="ec3f6869-1cf8-4e33-9e0e-7cf020910e36" CreationDate="2010-08-11T00:47:42.580" UserId="60" Comment="itself much?" Text="A regular electric oven uses a large coiled resistor as a heating element. A large electric current is passed through this element which generates heat, similar to the tungsten filament of an incandescent light bulb.&#xD;&#xA;&#xD;&#xA;An induction stove doesn't actually generate heat itself, but rather _induces_ it the pot or pan. It does this using a rapidly oscillating magnetic field. This field induces an electric current in a ferromagnetic pan which generates heat, thus heating the food.&#xD;&#xA;&#xD;&#xA;Induction stoves are faster, safer, and more energy efficient than traditional electric stoves. It requires significantly less electricity to create the magnetic field than it does to drive enough current through a resistor to make it heat up. They are safer because they don't actually generate heat themselves. After taking a pot off the &quot;burner&quot; (glass surface) it quickly begins to cool.&#xD;&#xA;&#xD;&#xA;With regards to differences in the cooking process, there's not much. You just need to be aware that it heats up much more quickly and cools down much more quickly than a traditional electric stove. It does affect your choice of pans however. All aluminum pans will not work, nor will some lower quality stainless steel ones. If a magnet sticks to the pan then it will work just fine. The pan must also have a flat bottom to make full contact with the surface." />
  <row Id="9316" PostHistoryTypeId="2" PostId="4842" RevisionGUID="65c958e8-c8de-49df-8965-3b961c1d8ecd" CreationDate="2010-08-11T01:09:47.340" UserId="4" Text="I just fried 2 Italian sausages on a non-stick pan, which created enough smoke to briefly set off my smoke alarm.&#xD;&#xA;&#xD;&#xA;The sausages are delicious, but how can I do this next time without producing so much smoke?" />
  <row Id="9317" PostHistoryTypeId="1" PostId="4842" RevisionGUID="65c958e8-c8de-49df-8965-3b961c1d8ecd" CreationDate="2010-08-11T01:09:47.340" UserId="4" Text="How to fry Italian sausages without producing so much smoke?" />
  <row Id="9318" PostHistoryTypeId="3" PostId="4842" RevisionGUID="65c958e8-c8de-49df-8965-3b961c1d8ecd" CreationDate="2010-08-11T01:09:47.340" UserId="4" Text="&lt;frying&gt;&lt;sausages&gt;&lt;smoking&gt;" />
  <row Id="9319" PostHistoryTypeId="2" PostId="4843" RevisionGUID="d0faa16a-0eb3-4f75-8f9a-b9419c6c465f" CreationDate="2010-08-11T01:12:53.573" UserId="1832" Text="Fat + Heat + Richer Batter&#xD;&#xA;&#xD;&#xA;More fat will help the pancakes fry and crisp.&#xD;&#xA;More heat will help the fat fry and crisp the pancakes.&#xD;&#xA;A richer batter will help the pancake fry in the pan.&#xD;&#xA;&#xD;&#xA;I actually prefer very thin, crispy pancakes and I find that using a &quot;Swedish&quot; pancake mix aids in producing thinner and crispier pancakes." />
  <row Id="9320" PostHistoryTypeId="2" PostId="4844" RevisionGUID="7a938d24-b860-4f2b-a1b9-f05db7222682" CreationDate="2010-08-11T01:16:43.783" UserId="1832" Text="A lower heat.  You should be able to fry them at a comfortable heat (e.g. medium rather than medium high).  Also, if you add any oil to the pan, use a higher smoking point oil like canola. If you have a splatter screen, that can help to trap some of the oil rather than letting it fall back into the pan and burning." />
  <row Id="9321" PostHistoryTypeId="2" PostId="4845" RevisionGUID="34ac5242-204e-4994-b4d7-005542d9fcaf" CreationDate="2010-08-11T01:18:03.657" UserId="60" Text="Use less heat. &#xD;&#xA;&#xD;&#xA;It's not clear if you used any fat here. If you do, you have to be aware of the [smoke point][1] of whatever oil you're using. &#xD;&#xA;&#xD;&#xA;By turning down the heat you'll decrease the amount of fat you are burning, and turning into smoke. If you want to still get a nice crisp exterior you can briefly sear your sausages on high heat prior to fully cooking. Although, his might be irrelevant since you don't really get good sears with a non-stick surface.&#xD;&#xA;&#xD;&#xA;[1]: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" />
  <row Id="9322" PostHistoryTypeId="6" PostId="4842" RevisionGUID="e4ed0c48-8bf3-4565-8415-a1054cf187a9" CreationDate="2010-08-11T01:22:44.520" UserId="60" Comment="smoking tag refers to smoking foods, like ribs" Text="&lt;frying&gt;&lt;sausages&gt;" />
  <row Id="9323" PostHistoryTypeId="2" PostId="4846" RevisionGUID="d1cddfc5-7ae3-42ae-b1c8-cd139f4456cf" CreationDate="2010-08-11T01:24:25.593" UserId="1862" Text="Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average.  I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good.  The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto med/low heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken.  Practice makes perfect....chicken." />
  <row Id="9324" PostHistoryTypeId="2" PostId="4847" RevisionGUID="791e48e0-29c1-4721-8d52-487904c22758" CreationDate="2010-08-11T01:42:18.450" UserId="1101" Text="I've never had a buttercream frosting consisting of nothing but butter, powdered sugar and vanilla (and often cocoa or coloring) go bad. Even when it's got a little milk in it. There are two reasons for this. One, it doesn't last long enough. Hey! Where'd that last piece of cake go? Two, though I'm no expert, I think it is the high amount of sugar as **Michael** alluded to. I've had the infrequent cake with a piece or two that have hung around for a week without any problems other than a little drying." />
  <row Id="9325" PostHistoryTypeId="5" PostId="4835" RevisionGUID="a597de16-c1e0-4c6d-8862-2a709ce9725e" CreationDate="2010-08-11T02:05:52.607" UserId="1685" Comment="Added &quot;update&quot;" Text="I'm looking for a frosting that I can leave on the counter (under a cover of some kind) for a few days.  What kind of frosting (for a cake or cupcakes) would stand up to this?  &#xD;&#xA;&#xD;&#xA;Update:  Ideally, I would like this to be something that I could make from scratch.  " />
  <row Id="9326" PostHistoryTypeId="2" PostId="4848" RevisionGUID="14073c4e-0c88-4b7d-b80f-1e7204725ef0" CreationDate="2010-08-11T03:07:16.373" UserId="649" Text="Are you just using beer, or are you using other flavors and spices?&#xD;&#xA;&#xD;&#xA;I open a can of beer and pour it into a sauce pan, and mix in a couple tablespoons of butter and my spices. Then I use a funnel to pour about half back into the can, and save the other half for basting.&#xD;&#xA;&#xD;&#xA;After I stick the chicken on the can, I use a toothpick to loosely seal the neck cavity and trap the steam a little better.&#xD;&#xA;&#xD;&#xA;Several times during the cooking, I use the saved liquid to baste the chicken.&#xD;&#xA;&#xD;&#xA;After it's done, I take the drippings and remainder in the can and thicken it in a sauce pan. Then I either pour it over the chicken after it is cut up, or serve it as gravy." />
  <row Id="9327" PostHistoryTypeId="2" PostId="4849" RevisionGUID="32f08198-76f6-4f02-8e10-cde7207bc6d7" CreationDate="2010-08-11T04:42:11.760" UserId="1866" Text="I use egg whites for a healthy omelet, just make sure you don't mix them with milk or cheese before cooking. Cook the egg whites until almost done and then fill with your favorite cheese, canadian bacon, etc." />
  <row Id="9328" PostHistoryTypeId="16" PostId="4849" RevisionGUID="32f08198-76f6-4f02-8e10-cde7207bc6d7" CreationDate="2010-08-11T04:42:11.760" UserId="-1" />
  <row Id="9329" PostHistoryTypeId="2" PostId="4850" RevisionGUID="6ea58cf6-3eaf-4071-a85e-b4a797e26b5a" CreationDate="2010-08-11T05:33:00.650" UserId="1867" Text="If you have a buttercream recipe that calls for milk, substitute it with water, and if it calls for butter substitute it with shortening. Shortening is generally kept on the shelf, so it doesn't need to be refrigerated. &#xD;&#xA;&#xD;&#xA;Basically whatever ingredients you add in, if they generally need to be refrigerated, then it can't be left out.  " />
  <row Id="9330" PostHistoryTypeId="2" PostId="4851" RevisionGUID="1efcd35a-424e-44a8-862e-f56b1173188e" CreationDate="2010-08-11T05:42:01.680" UserId="1867" Text="I do this with Salmon, never tried it with Tilapia but I imagine it would still taste great!&#xD;&#xA;&#xD;&#xA;I basically take the salmon fillets and sprinkle garlic powder, ground black pepper, and cayenne pepper. Then I brush each of the fillets with 1 tbsp of olive oil. If you don't like the fishy smell, squeeze a few lemons over it and/or cut up a few slices of lemon and lay it over each of the fillets. Then I pop it in the oven @ 375 degrees and bake until the fish is cooked or until flakey (depends on the size of your fillets).  " />
  <row Id="9331" PostHistoryTypeId="16" PostId="4851" RevisionGUID="1efcd35a-424e-44a8-862e-f56b1173188e" CreationDate="2010-08-11T05:42:01.680" UserId="-1" />
  <row Id="9332" PostHistoryTypeId="2" PostId="4852" RevisionGUID="47839667-8ebe-4800-b52c-40db657c7c24" CreationDate="2010-08-11T05:49:08.720" UserId="1867" Text="http://www.baking911.com/cakes/data.htm&#xD;&#xA;I found some baking times for specific sized cakes. For me, I just use the toothpick method. &#xD;&#xA;&#xD;&#xA;If it's a spongecake, you can check by pressing down on it and if it &quot;bounces&quot; back it's done. " />
  <row Id="9333" PostHistoryTypeId="2" PostId="4853" RevisionGUID="a6f3dce2-4e81-4e69-9247-c97ebff9a3bc" CreationDate="2010-08-11T05:52:29.073" UserId="1867" Text="I use weighing and scraping the cup with a cake scraper. &#xD;&#xA;" />
  <row Id="9334" PostHistoryTypeId="5" PostId="4816" RevisionGUID="78987214-234f-46e6-a516-50abe93ec60f" CreationDate="2010-08-11T07:01:47.417" UserId="1274" Comment="added 142 characters in body" Text="**EDIT: apparently, the answer below is a 'common misconception'. See the other answers to this question. Learn something new every day!**&#xD;&#xA;&#xD;&#xA;Yes, there is a spaghetti numbering system. The smaller the number, the smaller the radius of the spaghetti.&#xD;&#xA;&#xD;&#xA;For puttanesca, I've seen a suggestion of using #12. &#xD;&#xA;&#xD;&#xA;Whether italians worry about this kinda thing - I dunno, but I imagine it depends on the Italian. I haven't run across recipes specifying size yet, and I don't look at it in the store (not even when i was in Italy).&#xD;&#xA;&#xD;&#xA;I also have a [great illustration for you about number spaghetti][1]. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.123rf.com/photo_559603_number-spaghetti-with-numbers-arranged-in-sequence-on-a-piece-of-toast.html" />
  <row Id="9335" PostHistoryTypeId="5" PostId="4823" RevisionGUID="e030a0ee-ba6a-4035-8046-11b737bfdd31" CreationDate="2010-08-11T07:04:28.237" UserId="1274" Comment="added 57 characters in body" Text="As to the taste part of your question: high-quality chicken stock/broth, simmered a loooon time, reduced (evaporate water), will start of your soup with a much richer flavor.&#xD;&#xA;&#xD;&#xA;In other words - I wouldn't just look at thickness. Do try your own broth, or start from a more high-quality prepared base.&#xD;&#xA;&#xD;&#xA;Edit: See Joe's answer (+1) as well about this point." />
  <row Id="9336" PostHistoryTypeId="5" PostId="784" RevisionGUID="a6b2ba81-daf3-4348-853f-14019c084929" CreationDate="2010-08-11T07:05:55.567" UserId="373" Comment="added 31 characters in body" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items.  The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is (?maize flour?; not sure) (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="9337" PostHistoryTypeId="2" PostId="4854" RevisionGUID="f9897293-5055-40ba-96ab-778cdee8b5fe" CreationDate="2010-08-11T08:47:31.970" UserId="1799" Text="There are [lots of products][1] on the market to ease lemon squeezing. I've never used any of them. Should I start using one? Which one do you recommend?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products?q=lemon+squeezer" />
  <row Id="9338" PostHistoryTypeId="1" PostId="4854" RevisionGUID="f9897293-5055-40ba-96ab-778cdee8b5fe" CreationDate="2010-08-11T08:47:31.970" UserId="1799" Text="Should I use a lemon squeezer?" />
  <row Id="9339" PostHistoryTypeId="3" PostId="4854" RevisionGUID="f9897293-5055-40ba-96ab-778cdee8b5fe" CreationDate="2010-08-11T08:47:31.970" UserId="1799" Text="&lt;kitchen-tools&gt;&lt;lemon&gt;" />
  <row Id="9340" PostHistoryTypeId="6" PostId="4767" RevisionGUID="3c8b563e-64a2-4af8-8b29-5683b641ac1f" CreationDate="2010-08-11T09:12:53.160" UserId="210" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;&lt;asian-cuisine&gt;&lt;parsley&gt;" />
  <row Id="9341" PostHistoryTypeId="2" PostId="4855" RevisionGUID="f864463d-e33c-4552-8194-9643784efd18" CreationDate="2010-08-11T09:20:48.970" UserId="1274" Text="You should only start using one if you have *a pressing need*.&#xD;&#xA;&#xD;&#xA;That is tongue-in-cheek, but unless your have a need, there is no 'should use'. One such need may be hygiene (or saving effort, or lack of strength in the hands), but only you can determine whether that's true." />
  <row Id="9342" PostHistoryTypeId="5" PostId="4854" RevisionGUID="483885ad-5e91-4ed6-90b8-7416777d08f8" CreationDate="2010-08-11T09:28:37.243" UserId="60" Comment="Removing subjectivity" Text="There are [lots of products][1] on the market to ease lemon squeezing. I've never used any of them. &#xD;&#xA;&#xD;&#xA;Are there any benefits to using one? What are some of the advantages and disadvantages of the different types?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products?q=lemon+squeezer" />
  <row Id="9343" PostHistoryTypeId="4" PostId="4854" RevisionGUID="483885ad-5e91-4ed6-90b8-7416777d08f8" CreationDate="2010-08-11T09:28:37.243" UserId="60" Comment="Removing subjectivity" Text="Are there benefits to using a lemon squeezer?" />
  <row Id="9344" PostHistoryTypeId="6" PostId="4854" RevisionGUID="483885ad-5e91-4ed6-90b8-7416777d08f8" CreationDate="2010-08-11T09:28:37.243" UserId="60" Comment="Removing subjectivity" Text="&lt;equipment&gt;&lt;lemon&gt;" />
  <row Id="9345" PostHistoryTypeId="6" PostId="4769" RevisionGUID="230fb8cc-eda8-4617-bcdc-ee68ba9c9ac9" CreationDate="2010-08-11T09:34:42.407" UserId="60" Comment="Removing meta tag, adding useful hot-plate tag" Text="&lt;equipment&gt;&lt;wok&gt;" />
  <row Id="9346" PostHistoryTypeId="5" PostId="4855" RevisionGUID="2e1fbda4-3afc-4721-bae2-5cf884f67ef4" CreationDate="2010-08-11T09:35:33.377" UserId="1274" Comment="added 595 characters in body" Text="You should only start using one if you have *a pressing need*.&#xD;&#xA;&#xD;&#xA;That is tongue-in-cheek, but unless your have a need, there is no 'should use'. One such need may be hygiene (or saving effort, or lack of strength in the hands), but only you can determine whether that's true.&#xD;&#xA;&#xD;&#xA;**UPDATE: original post was modified (and better for it)**&#xD;&#xA;&#xD;&#xA;As in the earlier answer, benefits may be:&#xD;&#xA;&#xD;&#xA; - Hygiene&#xD;&#xA; - Economics (more juice from your lemon, if normal squeezing isn't enough for you)&#xD;&#xA; - Speed / efficiency&#xD;&#xA; - Catches the seeds for you&#xD;&#xA;&#xD;&#xA;A possibly disadvantage may be that it mangles your skin (depending on type), which you might still want to use. On the other hand, models may also exist that allow you to squeeze efficiently after you've scraped some of the skin (if you needed to), which can be a hassle if done by hand.&#xD;&#xA;&#xD;&#xA;As to specific models: I don't use any." />
  <row Id="9347" PostHistoryTypeId="2" PostId="4856" RevisionGUID="e1b8c413-afc7-4265-bf7a-27a87b83f877" CreationDate="2010-08-11T09:36:06.357" UserId="1603" Text="It surely defines the tickness of the Pasta; more thicknesses corresponds to a greater number value." />
  <row Id="9348" PostHistoryTypeId="2" PostId="4857" RevisionGUID="e179a144-e3ae-43f1-9ad5-a3c8a80ed511" CreationDate="2010-08-11T09:40:14.140" UserId="60" Text="I use one of two things: my hands or a [lemon reamer][1]. &#xD;&#xA;&#xD;&#xA;The lemon reamer is great if you really need to get all of the juice out of the lemon. It takes much less effort to use compared to your hands alone. This makes a difference if you are needing to juice several lemons; your hands might get tired.&#xD;&#xA;&#xD;&#xA;In practice, I think I use my hands 80-90% of the time. It's not common that I'm juicing several lemons all at once.&#xD;&#xA;&#xD;&#xA;I don't have any experience with the more complex (expensive) tools, but I don't think there's much justification in purchasing anything fancier than a reamer. I don't see a benefit to having a bulkier, more expensive unitasker in my kitchen.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Lemon_reamer" />
  <row Id="9349" PostHistoryTypeId="2" PostId="4858" RevisionGUID="84a3e71c-cf9b-411c-8c0d-3d50caa9ccf4" CreationDate="2010-08-11T09:40:59.820" UserId="1267" Text="The key to slow cooking with a conventional oven is making sure the dish is piping hot before you put it in. If you have an oven on a low temperature it will never get the dish up to temperature and wont cook it properly.&#xD;&#xA;&#xD;&#xA;Make your casserole on a hob, get it all hot. Then put in your casserole dish and in the oven. (I usually use a casserole dish that can also be used on the hob). You can then put your oven on its lowest possible setting and almost leave it as long as you want.&#xD;&#xA;&#xD;&#xA;I often get the ingredients together in the evening, boil it all up on the hob in the morning, then put it in the oven all day whilst I'm at work. Usually around 12 hours in the oven." />
  <row Id="9350" PostHistoryTypeId="5" PostId="4855" RevisionGUID="c9a8e515-a4f5-403d-87da-8275a9304072" CreationDate="2010-08-11T10:11:50.573" UserId="1274" Comment="added sentence about orange juicer" Text="You should only start using one if you have *a pressing need*.&#xD;&#xA;&#xD;&#xA;That is tongue-in-cheek, but unless your have a need, there is no 'should use'. One such need may be hygiene (or saving effort, or lack of strength in the hands), but only you can determine whether that's true.&#xD;&#xA;&#xD;&#xA;**UPDATE: original post was modified (and better for it)**&#xD;&#xA;&#xD;&#xA;As in the earlier answer, benefits may be:&#xD;&#xA;&#xD;&#xA; - Hygiene&#xD;&#xA; - Economics (more juice from your lemon, if normal squeezing isn't enough for you)&#xD;&#xA; - Speed / efficiency&#xD;&#xA; - Catches the seeds for you&#xD;&#xA;&#xD;&#xA;A possibly disadvantage may be that it mangles your lemon skin (depending on type), which you might still want to use. On the other hand, models may also exist that allow you to squeeze efficiently after you've scraped some of the skin (if you needed to), which can be a hassle if done by hand.&#xD;&#xA;&#xD;&#xA;As to specific models: I don't use any. (probably just use the orange juicer if I had a bunch. Like hobodave - don't need another singletask device that sees uncommon use)." />
  <row Id="9351" PostHistoryTypeId="5" PostId="4856" RevisionGUID="c7121c63-9e61-4a23-b994-8420fde2dba4" CreationDate="2010-08-11T10:12:05.097" UserId="1603" Comment="added 14 characters in body" Text="It surely defines the tickness of the Pasta; tipically, more thicknesses corresponds to a greater number value. &#xD;&#xA;" />
  <row Id="9352" PostHistoryTypeId="2" PostId="4859" RevisionGUID="77966b0c-99b5-4e62-8611-aabfa2807f1c" CreationDate="2010-08-11T10:27:21.547" UserId="1549" Text="[My lemon squeezer][1] has a lid with the squeezer and a container underneath. On the pro side,&#xD;&#xA;&#xD;&#xA; - it holds enough liquid to make a couple of glasses of orange juice;&#xD;&#xA; - it will separate the juice from pips and most of the flesh.&#xD;&#xA;&#xD;&#xA;On the down side,&#xD;&#xA;&#xD;&#xA; - it has two components which means more to clean, more things to search for while your cooking;&#xD;&#xA; - this particular model has a lid that fastens too tightly. It's easy to get covered in juice as you try and pull it off.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.maljaysia.de/uploads/060309_lemon_squeezer_new.JPG" />
  <row Id="9353" PostHistoryTypeId="2" PostId="4860" RevisionGUID="41f73942-d90c-4586-8096-0380db64eafc" CreationDate="2010-08-11T11:15:31.200" UserId="1799" Text="I want to produce kefir at home for personal consumption but I don't know where to find kefir grains. Any ideas?&#xD;&#xA;&#xD;&#xA;Some of my friends buy commercial kefirs. Do commercial kefirs in the market have the same quality as the ones produced at home?" />
  <row Id="9354" PostHistoryTypeId="1" PostId="4860" RevisionGUID="41f73942-d90c-4586-8096-0380db64eafc" CreationDate="2010-08-11T11:15:31.200" UserId="1799" Text="Homemade and commercial kefirs" />
  <row Id="9355" PostHistoryTypeId="3" PostId="4860" RevisionGUID="41f73942-d90c-4586-8096-0380db64eafc" CreationDate="2010-08-11T11:15:31.200" UserId="1799" Text="&lt;health&gt;&lt;milk&gt;" />
  <row Id="9356" PostHistoryTypeId="2" PostId="4861" RevisionGUID="f1dbb947-6a45-48d6-9b40-0a251884ed16" CreationDate="2010-08-11T11:17:17.483" UserId="1393" Text="I'm a recent convert to the type where you load the fruit [between two halves of a metal mold][1] and squeeze. I find that it extracts a very high percentage of the juice with minimal effort and does a good job of separating away the seeds. I find it a lot less messy than the reamer or other type I've owned in the past.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/dgI7dC" />
  <row Id="9357" PostHistoryTypeId="5" PostId="4860" RevisionGUID="7d5f27fe-5dbe-48f7-96af-78cf6ee4115a" CreationDate="2010-08-11T11:18:01.977" UserId="210" Comment="added link to what kefir is, as I didn't know" Text="I want to produce [kefir][1] at home for personal consumption but I don't know where to find kefir grains. Any ideas?&#xD;&#xA;&#xD;&#xA;Some of my friends buy commercial kefirs. Do commercial kefirs in the market have the same quality as the ones produced at home?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kefir" />
  <row Id="9358" PostHistoryTypeId="2" PostId="4862" RevisionGUID="31278988-a686-4cef-81a8-a5b8826b1b73" CreationDate="2010-08-11T11:18:47.483" UserId="1393" Text="Here is a source for [organic kefir grains][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/aRF9LW" />
  <row Id="9359" PostHistoryTypeId="6" PostId="4860" RevisionGUID="34378d89-4b9a-4a26-872f-8ec2081af86b" CreationDate="2010-08-11T11:33:38.380" UserId="60" Comment="edited tags" Text="&lt;milk&gt;&lt;kefir&gt;" />
  <row Id="9371" PostHistoryTypeId="2" PostId="4863" RevisionGUID="1501337e-0dfb-473f-b4b6-82958fffcb0b" CreationDate="2010-08-11T12:33:02.490" UserId="177" Text="I was thinking about apple, but would apply to any fruit.  " />
  <row Id="9372" PostHistoryTypeId="1" PostId="4863" RevisionGUID="1501337e-0dfb-473f-b4b6-82958fffcb0b" CreationDate="2010-08-11T12:33:02.490" UserId="177" Text="Can you freeze fruit pies after baking - Will this ruin them? " />
  <row Id="9373" PostHistoryTypeId="3" PostId="4863" RevisionGUID="1501337e-0dfb-473f-b4b6-82958fffcb0b" CreationDate="2010-08-11T12:33:02.490" UserId="177" Text="&lt;pie&gt;" />
  <row Id="9374" PostHistoryTypeId="2" PostId="4864" RevisionGUID="3bf017f5-b53e-4319-a932-e68f767e0185" CreationDate="2010-08-11T12:40:50.573" UserId="835" Text="You can certainly freeze them, I do it all the time.&#xD;&#xA;&#xD;&#xA;Let them cool to room temperature on the counter.&#xD;&#xA;&#xD;&#xA;Seal them well, I tend to use good plastic freezer bags and use a straw to suck the air out.&#xD;&#xA;&#xD;&#xA;Don't stack them until they are frozen solid.&#xD;&#xA;&#xD;&#xA;Nice to eat later in the winter, when there is snow around and have a little taste of summer/fall.  (I tend to do several peach and several apple.)" />
  <row Id="9379" PostHistoryTypeId="2" PostId="4865" RevisionGUID="f9c225d7-880c-4336-bb98-36e80c104fda" CreationDate="2010-08-11T12:47:13.960" UserId="177" Text="I know that buying a chocolate cake mix would be the easiest, but there is a white cake mix whose flavor I like..." />
  <row Id="9380" PostHistoryTypeId="1" PostId="4865" RevisionGUID="f9c225d7-880c-4336-bb98-36e80c104fda" CreationDate="2010-08-11T12:47:13.960" UserId="177" Text="Can I add unsweetened cocoa to a store-bought white cake mix to make chocolate cake mix?" />
  <row Id="9381" PostHistoryTypeId="3" PostId="4865" RevisionGUID="f9c225d7-880c-4336-bb98-36e80c104fda" CreationDate="2010-08-11T12:47:13.960" UserId="177" Text="&lt;cake&gt;" />
  <row Id="9382" PostHistoryTypeId="2" PostId="4866" RevisionGUID="3214fbd0-6ad1-415b-a93b-ab97175391f5" CreationDate="2010-08-11T12:48:58.653" UserId="1274" Text="Yes. Use a little if color's the only thing you care bout. If you want more chocolate taste, you may require additional tricks." />
  <row Id="9383" PostHistoryTypeId="2" PostId="4867" RevisionGUID="2ec2dadb-c6c0-4dda-981d-7ed0a134c9b5" CreationDate="2010-08-11T12:50:03.767" UserId="373" Text="I have a bumper crop of french beans, runners, and (earlier in the summer) peas. I know that we're supposed to blanche vegetables prior to freezing and my general purpose cookbooks tell me how long to give each vegetable.&#xD;&#xA;&#xD;&#xA;I believe that blanching helps retain flavour, colour and vitamins. But I don't understand how or why. It seems counterintuitive that the best way to preserve the vegetable immediately prior to freezing, as close to its natural state as possible, is to apply heat via boiling water.&#xD;&#xA;&#xD;&#xA;You would think that just picking the vegetable and bundling it into your freezer as fast as possible would be the best way to preserve colour, vitamins etc." />
  <row Id="9384" PostHistoryTypeId="1" PostId="4867" RevisionGUID="2ec2dadb-c6c0-4dda-981d-7ed0a134c9b5" CreationDate="2010-08-11T12:50:03.767" UserId="373" Text="Why blanche vegetables before freezing?" />
  <row Id="9385" PostHistoryTypeId="3" PostId="4867" RevisionGUID="2ec2dadb-c6c0-4dda-981d-7ed0a134c9b5" CreationDate="2010-08-11T12:50:03.767" UserId="373" Text="&lt;vegetables&gt;&lt;freezing&gt;" />
  <row Id="9386" PostHistoryTypeId="2" PostId="4868" RevisionGUID="1bb0bc79-0eda-4e54-a026-40c44e75c004" CreationDate="2010-08-11T12:50:22.910" UserId="1816" Text="You can certainly freeze them.  You can also freeze component parts.  I've frozen balls of pie crust and re-used later - my crust is butter based, so it is easier to work with when cold (just thawed, for example).  I have 7 containers of peach filling in my freezer.  When I take it out, I will thaw, add instant tapioca pearls, and bake.  If I have room in my freezer come apple season (which I probably won't), I'll probably freeze apple slices as well.&#xD;&#xA;&#xD;&#xA;You could also, if you liked, par bake your crust to get it more ready for baking and freeze in a pie plate, then throw everything else in, add a top crust, and go when you are ready to eat." />
  <row Id="9387" PostHistoryTypeId="6" PostId="4863" RevisionGUID="5e066d55-f2cf-44fc-a0b5-04d883ee24be" CreationDate="2010-08-11T12:52:08.693" UserId="373" Comment="edited tags" Text="&lt;freezing&gt;&lt;pie&gt;" />
  <row Id="9388" PostHistoryTypeId="5" PostId="4866" RevisionGUID="936786ec-f484-4ded-8d04-549b15d0227e" CreationDate="2010-08-11T13:22:31.337" UserId="183" Comment="Typo" Text="Yes. Use a little if color's the only thing you care about. If you want more chocolate taste, you may require additional tricks." />
  <row Id="9389" PostHistoryTypeId="2" PostId="4869" RevisionGUID="65c039a7-59cb-4166-bee8-1b6e3e6d4170" CreationDate="2010-08-11T13:23:02.990" UserId="67" Text="Whipped vegetable shortening with powdered sugar.  I can make it up a week in advance, probably even longer, and keep it in an airtight container in a cool place.  And it has the advantage that it's pure white (if you use imitation vanilla extract, or lemon extract), so you can get vibrant colors on whatever you're decorating.&#xD;&#xA;&#xD;&#xA;If you make too much, you can then make flowers and let them dry out, then store those for a year or more.&#xD;&#xA;&#xD;&#xA;Here's the recipe I use, that I got from Jane who taught two of the cake decorating classes I took:&#xD;&#xA;&#xD;&#xA;    4 lb powdered sugar&#xD;&#xA;    1 TB cream of tartar&#xD;&#xA;    1 1/4 c. of white shortening (crisco ... the sticks are easy to measure)&#xD;&#xA;    a pinch of salt&#xD;&#xA;    1 TB extract of your choice&#xD;&#xA;    3/4 to 1c. of water (maybe more depending on humidity)&#xD;&#xA;&#xD;&#xA;&gt; Put all ingredients except the water into a mixer.  Add 3/4 c. water, and slowly add more to make the consistancy of your choice.  Mix on low speed 'til mixed, then on #6 or 8 for 6 yo 7 minutes.  Consistency should be &quot;creamy&quot; -- like cream cheese when soft.  Stiff icing should be creamy also." />
  <row Id="9390" PostHistoryTypeId="2" PostId="4870" RevisionGUID="024628ac-1de7-4089-a7b6-9381578c9d69" CreationDate="2010-08-11T13:27:13.900" UserId="1274" Text="To prevent the vegetable from going 'off' in the freezer.&#xD;&#xA;&#xD;&#xA;[From answers.com][1]:&#xD;&#xA;&#xD;&#xA;&gt; Blanching is the scalding of&#xD;&#xA;&gt; vegetables in boiling water or steam.&#xD;&#xA;&gt; Blanching slows or stops the action of&#xD;&#xA;&gt; enzymes. Up until harvest time,&#xD;&#xA;&gt; enzymes cause vegetables to grow and&#xD;&#xA;&gt; mature. If vegetables are not&#xD;&#xA;&gt; blanched, or blanching is not long&#xD;&#xA;&gt; enough, the enzymes continue to be&#xD;&#xA;&gt; active during frozen storage causing&#xD;&#xA;&gt; off-colours, off-flavours and&#xD;&#xA;&gt; toughening. Blanching time is crucial&#xD;&#xA;&gt; and varies with the vegetable and size&#xD;&#xA;&gt; of the pieces to be frozen.&#xD;&#xA;&gt; Under-blanching speeds up the activity&#xD;&#xA;&gt; of enzymes and is worse than no&#xD;&#xA;&gt; blanching. Over-blanching causes loss&#xD;&#xA;&gt; of flavour, colour, vitamins and&#xD;&#xA;&gt; minerals.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://wiki.answers.com/Q/Why_do_you_blanch_food_before_freezing_it" />
  <row Id="9391" PostHistoryTypeId="6" PostId="4564" RevisionGUID="34ccf806-ce56-48de-a96a-d159221f7a67" CreationDate="2010-08-11T13:32:20.893" UserId="41" Comment="How on earth is this about menu planning?" Text="&lt;ingredients&gt;&lt;salt&gt;&lt;comparisons&gt;" />
  <row Id="9392" PostHistoryTypeId="2" PostId="4871" RevisionGUID="ba960104-514f-42b0-9042-523a14752569" CreationDate="2010-08-11T13:33:00.703" UserId="1859" Text="My fiancee &amp; I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. But *Mastering the Art of French Cooking* is a classic, which is not just a list of recipes (as I have found many other &quot;cookbooks&quot;) but something more. I want to buy it for her--but the problem is that we keep a kosher kitchen, i.e. we don't mix meat and milk. Child is notorious for her ubiquitous use of butter and cream. Is this book useful in a kosher kitchen, or is it pointless since all of the recipes will call for mixing milk &amp; meat? I have a sense that for many of the recipes, you can simply cut out the butter, but isn't the point of having a recipe to follow it?" />
  <row Id="9393" PostHistoryTypeId="1" PostId="4871" RevisionGUID="ba960104-514f-42b0-9042-523a14752569" CreationDate="2010-08-11T13:33:00.703" UserId="1859" Text="Julia Child - Mastering the Art of French Cooking - OK for Kosher??" />
  <row Id="9394" PostHistoryTypeId="3" PostId="4871" RevisionGUID="ba960104-514f-42b0-9042-523a14752569" CreationDate="2010-08-11T13:33:00.703" UserId="1859" Text="&lt;meat&gt;&lt;milk&gt;&lt;cookbook&gt;&lt;kosher&gt;&lt;dairy-free&gt;" />
  <row Id="9398" PostHistoryTypeId="2" PostId="4873" RevisionGUID="85860e46-e03e-4547-b59e-f4267f427b8a" CreationDate="2010-08-11T13:37:24.513" UserId="1259" Text="This is essentially a [Sous Vide][1] hack (like the [beer cooler][2], which is only slightly less weird). This would probably work best with a newer dish washer that can use cooler wash cycles. A quick google shows some wash cycles down in the 125F to 135F range, which is a common temperature to sous vide salmon. I personally don't like salmon at this temperature and prefer it cooked at either a much higher temperature with conventional methods or sous vide at 113F. If you try this, I would recommend using a dish washer that runs at a cooler temperature. It's also a good idea when cooking fish at low temperatures to buy sushi grade fish and avoid serving to anyone who is immune compromised (kids, elderly, pregnant, etc.).&#xD;&#xA;&#xD;&#xA;And for everyone that thinks fish in a dishwasher is weird, Heston Blumenthal [cooks whole pigs in the hot tub][3]. Now that's weird. In fact, for Salmon, a hot tub may be closer to the ideal temperature for sous vide. However, I do not suggest it (even google doesn't find anyone trying it, and I'd hate to be the one responsible for starting it). I don't think a hot tub would meet cleanliness standards for cooking. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;  [3]: http://www.seriouseats.com/2008/11/heston-blumenthal-sous-vide-whole-pig-in-hot-tub.html" />
  <row Id="9399" PostHistoryTypeId="5" PostId="4873" RevisionGUID="1fa736c0-1978-4a48-9b8c-894b0ca1b45c" CreationDate="2010-08-11T13:48:49.697" UserId="1259" Comment="added Douglas Baldwin" Text="This is essentially a [Sous Vide][1] hack (like the [beer cooler][2], which is only slightly less weird). This would probably work best with a newer dish washer that can use cooler wash cycles. A quick google shows some wash cycles down in the 125F to 135F range, which is a common temperature to sous vide salmon. I personally don't like salmon at this temperature and prefer it cooked at either a much higher temperature with conventional methods or sous vide at 113F. If you try this, I would recommend using a dish washer that runs at a cooler temperature. It's also a good idea when cooking fish at low temperatures to buy sushi grade fish and avoid serving to anyone who is immune compromised (kids, elderly, pregnant, etc.).&#xD;&#xA;&#xD;&#xA;And for everyone that thinks fish in a dishwasher is weird, Heston Blumenthal [cooks whole pigs in the hot tub][3]. Now that's weird. In fact, for Salmon, a hot tub may be closer to the ideal temperature for sous vide. However, I do not suggest it (even google doesn't find anyone trying it, and I'd hate to be the one responsible for starting it). I don't think a hot tub would meet cleanliness standards for cooking. &#xD;&#xA;&#xD;&#xA;I strongly recommend Douglas Baldwin's excellent [Sous Vide primer][4] if you want to try this method. He talks in detail about cooking times, effect the size of the fish has on cooking, pasteurization tables, and safety concerns. For this &quot;dish&quot; you want the Salmon Mi-Cuit recipe. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;  [3]: http://www.seriouseats.com/2008/11/heston-blumenthal-sous-vide-whole-pig-in-hot-tub.html&#xD;&#xA;  [4]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="9400" PostHistoryTypeId="2" PostId="4874" RevisionGUID="d5f443b9-2485-41ed-aa33-c742ace6d655" CreationDate="2010-08-11T13:49:17.590" UserId="1393" Text="Ok, here is the straight dope, direct from Di Cecco customer service:&#xD;&#xA;&#xD;&#xA;&quot;With reference to your question we would like to inform you that the numbers you mention do not have a logical criteria but are just code numbers which we give our products each time we make a new shape.&quot;" />
  <row Id="9402" PostHistoryTypeId="6" PostId="4708" RevisionGUID="e2f6ac82-27e8-4736-ab36-4f633780a452" CreationDate="2010-08-11T13:51:19.317" UserId="1259" Comment="added sou-vide tag since 3 of 4 responses mention it" Text="&lt;cooking-techniques&gt;&lt;fish&gt;&lt;sous-vide&gt;" />
  <row Id="9403" PostHistoryTypeId="5" PostId="4815" RevisionGUID="4dfddb5f-0247-494e-b572-bd6e555469bd" CreationDate="2010-08-11T14:08:07.313" UserId="373" Comment="update based on one of the answers; added 2 characters in body" Text="When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. I think seventy something (maybe 72) was considered the standard vanilla size.&#xD;&#xA;&#xD;&#xA;I was told that different kinds of recipes called for specific numbered spaghetti, if you wanted to be precise.&#xD;&#xA;&#xD;&#xA;Can anyone else explain the numbering system for spaghetti better than my vague recollection? Do people in Italy really worry about matching the right numbered spaghetti with a given dish, and has anyone outside Italy encountered a recipe calling for a specific number spaghetti?&#xD;&#xA;&#xD;&#xA; **Edit:**&#xD;&#xA;Michael's answer below suggests that the numbers are nothing more than internal company reference codes. So a Barilla Spaghetti 12 has nothing (in terms of grade, size or characteristics) in common with a Di Cecco Spaghett 12? Can that be right? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9405" PostHistoryTypeId="2" PostId="4875" RevisionGUID="4268d9e7-0215-4e04-b373-45bafbae576c" CreationDate="2010-08-11T14:17:21.783" UserId="1259" Text="Cooking a risotto takes a fair amount of attention and work, adding stock a ladle at a time with almost constant stirring. The [chemical process][1] behind this makes sense to me. Are there any ways to short cut this process though? I'd like to be able to make a risotto with a little less attention. I'm wondering if some hybrid technique of early attention and later just adding liquid and letting it boil (or maybe the reverse) might provide a similar result with less work. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4770/what-is-the-chemical-process-behind-the-way-you-cook-a-risotto" />
  <row Id="9406" PostHistoryTypeId="1" PostId="4875" RevisionGUID="4268d9e7-0215-4e04-b373-45bafbae576c" CreationDate="2010-08-11T14:17:21.783" UserId="1259" Text="Are there any techniques to &quot;cheat&quot; at cooking a risotto?" />
  <row Id="9407" PostHistoryTypeId="3" PostId="4875" RevisionGUID="4268d9e7-0215-4e04-b373-45bafbae576c" CreationDate="2010-08-11T14:17:21.783" UserId="1259" Text="&lt;cooking-techniques&gt;&lt;risotto&gt;" />
  <row Id="9408" PostHistoryTypeId="2" PostId="4876" RevisionGUID="be173494-d42f-4c26-a0a0-09c1a310639e" CreationDate="2010-08-11T14:36:15.717" UserId="41" Text="For non-traditional rolls, you can't get much more &quot;out there&quot; than the [Nutella &quot;Dessert Maki&quot;][1] made at Planet Sushi.&#xD;&#xA;&#xD;&#xA;Gimmicky?  Probably.  But still delicious.&#xD;&#xA;&#xD;&#xA;It's a chocolate hazelnut rolled in white rice infused with coconut milk, then rolled again in egg (actually a sweet crêpe batter, as far as I know).&#xD;&#xA;&#xD;&#xA;Another, tastier (IMO) take on this is the modified strawberry or banana version that spread to a few other restaurants, which is a piece of the fruit coated liberally with Nutella spread on one half and coconut rice pudding on the other half, with the same outer omelette coating and garnished with coconut flakes and a little confectioner's sugar.&#xD;&#xA;&#xD;&#xA;If you're making a sushi dinner, I highly recommend a few of these for dessert.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.planetsushi.fr/fr/creations-culinaires/maki-nutella.html" />
  <row Id="9409" PostHistoryTypeId="16" PostId="4876" RevisionGUID="be173494-d42f-4c26-a0a0-09c1a310639e" CreationDate="2010-08-11T14:36:15.717" UserId="-1" />
  <row Id="9410" PostHistoryTypeId="2" PostId="4877" RevisionGUID="e6480bb1-9035-44b4-aa10-a9af6a334fae" CreationDate="2010-08-11T14:37:55.010" UserId="1434" Text="I hate to answer my own question, but I just came across this &quot;Vegetarian Bacon&quot; idea.  Think it would work here?&#xD;&#xA;&#xD;&#xA;http://www.flickr.com/photos/kentbrew/sets/72157624692331946/" />
  <row Id="9411" PostHistoryTypeId="2" PostId="4878" RevisionGUID="33883ab7-19b1-4b63-a478-b2ee5c74cc11" CreationDate="2010-08-11T14:38:52.697" UserId="1274" Text="If cheating like this were really possible, people'd be doing it that way. That said: I've tried to shortcut risotto myself. It's possible: make the batches of liquid larger and you'll still get a tasty rice dish. It just won't be as good as it would have been otherwise." />
  <row Id="9412" PostHistoryTypeId="2" PostId="4879" RevisionGUID="1bc053ed-d6ae-4b2b-a69e-10bc21ec6c5f" CreationDate="2010-08-11T14:49:14.280" UserId="373" Text="You don't have to stir &quot;almost constantly&quot; and you can add the liquid in larger amounts, I guess, for a less perfect risotto, for less effort. But I still think you should add liquid **evenly** throughout the process.&#xD;&#xA;&#xD;&#xA;And lots of butter stirred in at the end, once it's off the heat, is the quick and easy way to a creamy finish." />
  <row Id="9413" PostHistoryTypeId="2" PostId="4880" RevisionGUID="14706f97-845e-40c8-8a92-eedaa2ef67e2" CreationDate="2010-08-11T14:52:55.707" UserId="403" Text="These are my ingredients for a one-loaf white bread recipe:&#xD;&#xA;&#xD;&#xA;3 cups all-purpose flour&lt;br&gt;&#xD;&#xA;1 cup milk&lt;br&gt;&#xD;&#xA;4 Tbsp butter&lt;br&gt;&#xD;&#xA;2 Tbsp sugar&lt;br&gt;&#xD;&#xA;1 1/4 tsp salt&lt;br&gt;&#xD;&#xA;1 packet active dry yeast&lt;br&gt;&#xD;&#xA;&#xD;&#xA;I'd like to add an ingredient that will increase the loaf's fiber content without having to adjust or alter the other ingredients, but I don't know a) what to add, and b) how much of it to add. " />
  <row Id="9414" PostHistoryTypeId="1" PostId="4880" RevisionGUID="14706f97-845e-40c8-8a92-eedaa2ef67e2" CreationDate="2010-08-11T14:52:55.707" UserId="403" Text="What additions can I make to my basic white bread recipe to increase its fiber content?" />
  <row Id="9415" PostHistoryTypeId="3" PostId="4880" RevisionGUID="14706f97-845e-40c8-8a92-eedaa2ef67e2" CreationDate="2010-08-11T14:52:55.707" UserId="403" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="9416" PostHistoryTypeId="2" PostId="4881" RevisionGUID="6ae095ae-627e-4c41-b80f-6c09979779de" CreationDate="2010-08-11T14:56:58.583" UserId="373" Text="You can add a handful of pumpkin seeds or sunflower seeds. &#xD;&#xA;&#xD;&#xA;Sunflower seeds contain a ton of good stuff, including fibre, according to [Wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&quot;In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc.[5] Additionally, they are rich in cholesterol-lowering phytosterols.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sunflower_seed &quot;Wikipedia&quot;" />
  <row Id="9417" PostHistoryTypeId="5" PostId="4881" RevisionGUID="76534281-d134-4d56-954c-f90a476ddcf4" CreationDate="2010-08-11T15:02:29.677" UserId="373" Comment="added 54 characters in body" Text="You can add a handful of pumpkin seeds or sunflower seeds. You don't need to adjust any of the other ingredients.&#xD;&#xA;&#xD;&#xA;Sunflower seeds contain a ton of good stuff, including fibre, according to [Wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&quot;In addition to linoleic acid (an essential fatty acid), sunflower seeds are also an excellent source of dietary fiber, some amino acids (especially tryptophan), Vitamin E, B Vitamins (especially vitamin B1 or thiamine, vitamin B5 or pantothenic acid and folate), and minerals such as copper, manganese, potassium, magnesium, iron, phosphorus, selenium, calcium and zinc.[5] Additionally, they are rich in cholesterol-lowering phytosterols.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sunflower_seed &quot;Wikipedia&quot;" />
  <row Id="9418" PostHistoryTypeId="2" PostId="4882" RevisionGUID="08c8d317-da93-4b8e-99af-93f3db222c8f" CreationDate="2010-08-11T15:08:46.777" UserId="1816" Text="Oatmeal is a high fiber ingredient.  It is considered one of the best carbohydrate heavy foods out there because of this.  Unfortunately, making oatmeal bread does require changing your recipe a bit.  Sub out one cup of AP flour for old-fashioned oats, the highest fiber oats.  While preparing your dry ingredients, soak the oatmeal in your milk.  At least, this is how the America's Test Kitchen Family Cookbook converts their basic white bread into oatmeal white bread.&#xD;&#xA;&#xD;&#xA;For really upping your fiber content, also consider using 1/3 whole wheat flour to make a light wheat bread.  This may require slightly more liquid, which you can always add while kneading until you get a good sense of the proportion for next time." />
  <row Id="9419" PostHistoryTypeId="2" PostId="4883" RevisionGUID="878fb9f2-e63f-4563-85f5-2e903c6d3ca2" CreationDate="2010-08-11T15:12:46.613" UserId="1675" Text="It might be usable, but probably not worth purchasing. My recommendation would be to look at a book index. &#xD;&#xA;&#xD;&#xA;In addition to all the butter substitution, which will not work with all recipes, there are also shellfish recipes, such as lobster thermidor which will be useless to you. The dessert recipes are probably all usable, but I'm not sure if its worth it. I guess it depends on your fiancée, I would be frustrated by a bunch of recipes I could never use. " />
  <row Id="9420" PostHistoryTypeId="2" PostId="4884" RevisionGUID="a18cf89d-5ef9-4744-823e-d75a3a1074a3" CreationDate="2010-08-11T15:13:58.033" UserId="1484" Text="I had the same problem, and found that if you freeze the fruit beforehand it doesn't mush itself under the blades as much. I also generally start blending on high and, as the smoothie gets more blended, work down to lower and lower speeds." />
  <row Id="9421" PostHistoryTypeId="2" PostId="4885" RevisionGUID="a6fa3c15-fdbf-4b4c-9770-e6eb1ef67403" CreationDate="2010-08-11T15:15:04.087" UserId="1816" Text="Looks like the closest you can get is to add lots of cheese and butter (for the cream) and stir less often.  [This recipe][1] follows that trick, using the lid of your pot unlike a traditional risotto.&#xD;&#xA;&#xD;&#xA;If you have a pressure cooker, you can also coopt it to do some of the work for you, as seen in [this recipe][2].  The trick there as suggested by many similar pressure cooker risotto recipes appears to be to start with high pressure and quickly release steam.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepioneerwoman.com/tasty-kitchen/recipes/sidedishes/shortcut-risotto/&#xD;&#xA;  [2]: http://www.merrygourmet.com/2010/07/fresh-summer-corn-risotto/" />
  <row Id="9422" PostHistoryTypeId="2" PostId="4886" RevisionGUID="096576e0-9238-49ce-9942-a6a41b058f56" CreationDate="2010-08-11T15:15:40.890" UserId="87" Text=" 1. substitute X grams / ounces of white flower with one or a combination of the following:&#xD;&#xA;&#xD;&#xA;  - Wheat germ&#xD;&#xA;  - Puinoa&#xD;&#xA;  - multi-grain flower&#xD;&#xA;  - Almond / nut powder&#xD;&#xA;&#xD;&#xA; 2. Or Sprinkle the top with some form of a grain mix&#xD;&#xA;&#xD;&#xA;As a suggestion do not substitute more than 1/2 a cup.&#xD;&#xA;&#xD;&#xA;Note that your first modified batch will be crap at best" />
  <row Id="9423" PostHistoryTypeId="2" PostId="4887" RevisionGUID="018b13d1-eefa-4ce1-8781-d699526e9bf3" CreationDate="2010-08-11T15:20:45.653" UserId="624" Text="You can buy wheat bran at health stores. Before adding to bread, soak for a while to rehydrate. It will change the character of the bread somewhat, but the recipe should still work with something like 1/3 cup. The bag I bought was fairly coarse, so I put it in the blender and pulsed to powder it.&#xD;&#xA;&#xD;&#xA;You can also buy soluble fiber (i.e. benefiber in the USA), although some of what is sold might be a scam. I imagine something around 1/4 cup added wouldn't mess up the recipe.&#xD;&#xA;&#xD;&#xA;King Arthur (and perhaps others) make a white wheat flour, made from an albino wheat with husk that is ground very finely, and can generally be subbed in for white flour yielding higher fiber product. You might want to start half and half white wheat and white.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9424" PostHistoryTypeId="2" PostId="4888" RevisionGUID="676a51da-03a7-4f9a-a16f-e5f84d5ba4c9" CreationDate="2010-08-11T15:22:51.847" UserId="1393" Text="And of course you can simply substitute a percentage of good old whole wheat flour. Start with one of the three cups and see how you like it. The bread will be slightly brown, but Im assuming that isn't a drastic problem for you. You might also like to give it a slightly longer final rise to ensure it isn't dense." />
  <row Id="9425" PostHistoryTypeId="16" PostId="4564" RevisionGUID="4ff42e27-9160-47a9-9cca-2bf8db66139f" CreationDate="2010-08-11T15:30:40.260" UserId="210" />
  <row Id="9426" PostHistoryTypeId="16" PostId="4592" RevisionGUID="e7818b54-e31f-4e98-83e6-70ad851990ca" CreationDate="2010-08-11T15:30:52.787" UserId="210" />
  <row Id="9427" PostHistoryTypeId="16" PostId="4566" RevisionGUID="ab3359ad-ef40-423d-b3ad-b27ccc7afc2e" CreationDate="2010-08-11T15:31:38.387" UserId="210" />
  <row Id="9428" PostHistoryTypeId="16" PostId="4643" RevisionGUID="72454fd6-fa2e-4638-a4c3-569e0ebf8722" CreationDate="2010-08-11T15:31:46.890" UserId="210" />
  <row Id="9429" PostHistoryTypeId="16" PostId="4682" RevisionGUID="290916f8-6176-441d-af10-a2d2e7d96def" CreationDate="2010-08-11T15:32:15.003" UserId="210" />
  <row Id="9430" PostHistoryTypeId="11" PostId="4564" RevisionGUID="471434f2-3cc1-480b-9c67-6a094afa90a5" CreationDate="2010-08-11T15:32:29.120" UserId="-1" Text="[{&quot;Id&quot;:1443,&quot;DisplayName&quot;:&quot;Ocaasi&quot;},{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="9431" PostHistoryTypeId="2" PostId="4889" RevisionGUID="b70b021d-818f-42f6-9760-907a82bd1f1c" CreationDate="2010-08-11T15:32:58.713" UserId="1393" Text="I think it would still be very useful. I'm vegetarian, so you can imagine what a high percentage of Mastering the Art is recipes that I can't directly use. But what I've learned about technique from that book is priceless. " />
  <row Id="9432" PostHistoryTypeId="2" PostId="4890" RevisionGUID="420eb98d-0f6a-4b05-970a-ac77741a1fa6" CreationDate="2010-08-11T15:33:27.560" UserId="27" Text="I have a crockpot recipe for burritos, located [here][1], that I really want to make. It says to cook the mixture on low heat for 6-10 hours but that is too long/short. I really want to convert the recipe to a high heat so I can cook it quicker. Do you think it is possible to cook this on high? If so would the recipe itself change and how (more/less water required)? How long should I cook it on high?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/burritos-crock-pot-142332" />
  <row Id="9433" PostHistoryTypeId="1" PostId="4890" RevisionGUID="420eb98d-0f6a-4b05-970a-ac77741a1fa6" CreationDate="2010-08-11T15:33:27.560" UserId="27" Text="Crockpot recipe when converting temperature from low to high?" />
  <row Id="9434" PostHistoryTypeId="3" PostId="4890" RevisionGUID="420eb98d-0f6a-4b05-970a-ac77741a1fa6" CreationDate="2010-08-11T15:33:27.560" UserId="27" Text="&lt;recipe&gt;&lt;cooking-time&gt;&lt;slow-cooking&gt;" />
  <row Id="9435" PostHistoryTypeId="2" PostId="4891" RevisionGUID="270d0f30-a150-4f93-9be3-151cc0d17278" CreationDate="2010-08-11T15:34:08.480" UserId="1393" Text="A small amount will be fine, but if you try to add enough to make it significantly chocolate flavored, you'll throw off both the wet/dry ratio and the acid chemistry of the mix, and probably up with an unsatisfactory cake. " />
  <row Id="9439" PostHistoryTypeId="2" PostId="4893" RevisionGUID="e0ac7d1d-1bcb-4aee-8905-a7955dbcb704" CreationDate="2010-08-11T15:40:41.193" UserId="1236" Text="I make a smoothie every morning for myself and my wife to take on the drive to work, and I've yet to have anything get caught under my blades - so although I don't have a specific answer to your question, I'll relay my process and see if it helps :)&#xD;&#xA;&#xD;&#xA;Night: Take out 20oz fruit and put in fridge.  Generally, 2 fresh bananas and a couple large handfuls of [pre-bagged frozen fruit][1] from our local warehouse store.  Allow to defrost overnight.&#xD;&#xA;&#xD;&#xA;Morning: Put 10oz vanilla soy milk, 3oz yogurt, 3oz greek yogurt into blender.  Pour defrosted fruit on top.  Blend on lowest setting for about 15 seconds, then increase speed every 5 seconds until I'm at the top speed.  It takes me about 3 minutes to get my dogs' food ready, so I just let it run the whole time I'm doing that.  Pour, enjoy!&#xD;&#xA;&#xD;&#xA;I forget our exact blender model, but I know that it's slightly squared off, not completely rounded, and it also came with a food processor attachment so it's decent with a relatively strong motor, but far from professional or Blendtec-quality.&#xD;&#xA;&#xD;&#xA;Even though I'm not working with frozen fruit, the smoothie is plenty cold between the dairy ingredients and the refrigerated defrosted fruit.  But, if I want a thicker/colder smoothie sometimes I'll throw a little ice in as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://marciandersonrd.com/_blog/blog/post/Product_Showcase_Dole%27s_Wildly_Nutritious_Frozen_Fruit/" />
  <row Id="9440" PostHistoryTypeId="2" PostId="4894" RevisionGUID="57d36aa2-09f6-4674-ae43-2a3f5c035301" CreationDate="2010-08-11T15:44:22.053" UserId="27" Text="I think you should take it out from your public library and take a good in depth look at it. This way you don't have to buy it and you can look at all the recipes. If you see enough recipes in there that you don't have to change, or just have to change minimally, then you can justify buying it. If your library doesn't carry it you can always request if from them. Most libraries are really good about buying books (cds, dvds, etc)." />
  <row Id="9441" PostHistoryTypeId="2" PostId="4895" RevisionGUID="8a9502a2-c003-4cc0-a725-6a00bbfbb35f" CreationDate="2010-08-11T15:45:10.897" UserId="1229" Text="As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 are thicker; there are also spaghetti #3 (which in Italy are called spaghettini), and #2 (vermicelli).&#xD;&#xA;&#xD;&#xA;Normal spaghetti are always #5, but the thickness depends from the brand, in the same way cloth sizes depend from the brand. " />
  <row Id="9443" PostHistoryTypeId="5" PostId="4868" RevisionGUID="6679dcad-f607-424e-a6a7-70c633757027" CreationDate="2010-08-11T15:54:22.330" UserId="1816" Comment="Described by peach pie filling." Text="You can certainly freeze them.  You can also freeze component parts.  I've frozen balls of pie crust and re-used later - my crust is butter based, so it is easier to work with when cold (just thawed, for example).  I have 7 containers of peach filling (I don't like spices in most fruit pies, so it is just peaches, sugar, and some of the juices from the peaches) in my freezer.  When I take it out, I will thaw, add instant tapioca pearls, and bake.  If I have room in my freezer come apple season (which I probably won't), I'll probably freeze apple slices as well.&#xD;&#xA;&#xD;&#xA;You could also, if you liked, par bake your crust to get it more ready for baking and freeze in a pie plate, then throw everything else in, add a top crust, and go when you are ready to eat." />
  <row Id="9444" PostHistoryTypeId="2" PostId="4897" RevisionGUID="eed60f34-f542-45a7-99b3-73eea4bf9d60" CreationDate="2010-08-11T15:56:55.463" UserId="1236" Text="I'm a huge fan of the vintage glass bowl/reamer combination.  They're large and have a built-in bowl for catching juice, very easy to use, and extremely easy to clean.  I get great leverage standing partially over them (I'm also 6'2&quot; so that might factor in) and I've never had any other tool get so much juice out, though I've never tried the type of simple hand reamer hobodave mentions in his post.  As a bonus, if you have a china cabinet or anything similar, they're pretty attractive and can be displayed if you so desire :)&#xD;&#xA;&#xD;&#xA;My model is two pieces, there is a glass reamer that sits inside a glass bowl, I find this catches pulp way better than the single-piece models.  The top piece looks [exactly like this][1], and the bottom (bowl) is [very similar to this][2], except no reamer attached of course.&#xD;&#xA;&#xD;&#xA;edit: It looks like what I have is very similar to what Chris has, except glass.  His bullets apply to mine as well, except the last con - this doesn't have any seal whatsoever, which I thought was going to make it dangerous to use, because I expected the top piece to slide as I moved back and forth.  However, between the small &quot;point&quot; on the bottom of the top piece, and the downward pressure I exert keeps it from moving at all.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stephennmcdonald.com/temp/juicer_top.jpg&#xD;&#xA;  [2]: http://stephennmcdonald.com/temp/juicer_bottom.png" />
  <row Id="9445" PostHistoryTypeId="2" PostId="4898" RevisionGUID="8e979a23-fc31-4952-a390-62913f15ec1b" CreationDate="2010-08-11T16:16:08.193" UserId="624" Text="You can probably get away with high heat, but you need to watch the liquid content. Since you're not cooking something that is liquid and can circulate to heat evenly, you risk burning the food or having it dry out.&#xD;&#xA;&#xD;&#xA;I can't see any reason this needs to cook for such a long time. Ground beef is finely divided, so cooking for extended times won't benefit it that much. I'd say bring it to a boil either on high in the crock pot or on the stove, then transfer to the crockpot for 2+ hours (as long as you have)." />
  <row Id="9446" PostHistoryTypeId="2" PostId="4899" RevisionGUID="22f7b166-ec35-4a22-bfbf-3af54a06bb35" CreationDate="2010-08-11T16:22:56.020" UserId="1759" Text="At high you can cook this for 3 hours. For food safety the key is to get over 140F and up to 160 for ground beef. In my experience with the slow cooker I use, what I recommend will work; but there is variation with slow cookers.&#xD;&#xA;&#xD;&#xA;And so you have a reference, according to About.com, One hour on HIGH is equal to two hours on LOW.&#xD;&#xA;&#xD;&#xA;[Link to source on About.com][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://busycooks.about.com/od/slowcookerrecipes/a/crockpot101.htm" />
  <row Id="9448" PostHistoryTypeId="2" PostId="4901" RevisionGUID="bd3cf1f7-1452-4b55-a679-ba757487f59d" CreationDate="2010-08-11T16:34:37.040" UserId="177" Text="I've got the spices, jars ect. but was wondering if there is a special salt, or can I just use table salt?" />
  <row Id="9449" PostHistoryTypeId="1" PostId="4901" RevisionGUID="bd3cf1f7-1452-4b55-a679-ba757487f59d" CreationDate="2010-08-11T16:34:37.040" UserId="177" Text="I wanted to make homemade pickles, does it matter what type of salt I use?" />
  <row Id="9450" PostHistoryTypeId="3" PostId="4901" RevisionGUID="bd3cf1f7-1452-4b55-a679-ba757487f59d" CreationDate="2010-08-11T16:34:37.040" UserId="177" Text="&lt;canning&gt;" />
  <row Id="9453" PostHistoryTypeId="2" PostId="4902" RevisionGUID="81b05fcf-1929-4f04-b56e-2c644ac1d646" CreationDate="2010-08-11T16:44:28.323" UserId="1685" Text="When boiling corn, how can I tell when it's done?&#xD;&#xA;&#xD;&#xA;I usually remove the husk and silk.  Would there be any advantage to leaving them on when boiling?" />
  <row Id="9454" PostHistoryTypeId="1" PostId="4902" RevisionGUID="81b05fcf-1929-4f04-b56e-2c644ac1d646" CreationDate="2010-08-11T16:44:28.323" UserId="1685" Text="How To Tell When Corn is Done With Boiling" />
  <row Id="9455" PostHistoryTypeId="3" PostId="4902" RevisionGUID="81b05fcf-1929-4f04-b56e-2c644ac1d646" CreationDate="2010-08-11T16:44:28.323" UserId="1685" Text="&lt;technique&gt;&lt;corn&gt;" />
  <row Id="9456" PostHistoryTypeId="2" PostId="4903" RevisionGUID="1b3ac4fc-5899-456a-ba2f-f6c004ae163e" CreationDate="2010-08-11T16:45:16.950" UserId="624" Text="&quot;Pickling salt&quot; is sold, the main difference being the absence of iodine and anti-caking agents. The anti-caking agents can cloud the pickling liquid, but shouldn't effect the flavor. Iodine can impart a bit of a bitter aftertaste, and [some sources][1] say can &quot;react adversely with some foods&quot;.&#xD;&#xA;&#xD;&#xA;I've never noticed a difference between the taste of table salt and that of kosher/pickling salt, but apparently others can. In any case, the differences are fairly minor. I would recommend investing in some kosher salt (its cheap) and using that in place of normal table salt. See http://cooking.stackexchange.com/questions/2242/why-do-some-recipes-recommend-kosher-salt&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Salt.html#pickling%20salt" />
  <row Id="9459" PostHistoryTypeId="2" PostId="4904" RevisionGUID="155a5e88-0d14-4e10-a596-c18f20112b31" CreationDate="2010-08-11T16:52:06.597" UserId="1307" Text="Mark Bittman thinks it can be done more easily, see [here][1].  It comes with a video.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2007/05/02/dining/02mini.html" />
  <row Id="9460" PostHistoryTypeId="2" PostId="4905" RevisionGUID="f847b60d-c205-4fc1-ba6b-560c48c7ecf6" CreationDate="2010-08-11T16:55:20.523" UserDisplayName="Cameron Ludwig" Text="By the end of every summer it seems like the grate of my charcoal grill is rusty. Does anyone know how I can keep it from rusting and whether or not the rust is unhealthy?" />
  <row Id="9461" PostHistoryTypeId="1" PostId="4905" RevisionGUID="f847b60d-c205-4fc1-ba6b-560c48c7ecf6" CreationDate="2010-08-11T16:55:20.523" UserDisplayName="Cameron Ludwig" Text="Why does the grate of my charcoal grill keep rusting?" />
  <row Id="9462" PostHistoryTypeId="3" PostId="4905" RevisionGUID="f847b60d-c205-4fc1-ba6b-560c48c7ecf6" CreationDate="2010-08-11T16:55:20.523" UserDisplayName="Cameron Ludwig" Text="&lt;grilling&gt;" />
  <row Id="9463" PostHistoryTypeId="2" PostId="4906" RevisionGUID="6105d6b1-ab70-47b2-9e50-1bf67be80499" CreationDate="2010-08-11T16:58:24.653" UserId="364" Text="Pickling salt is very fine-grained, so that it will dissolve easily. It is important to have an even salt solution when pickling. You can use a more coarse salt; just take care it's dissolved completely. &#xD;&#xA;&#xD;&#xA;Iodized salt can also turn the pickled items a darker color. " />
  <row Id="9464" PostHistoryTypeId="2" PostId="4907" RevisionGUID="6bec9b3b-04c1-465f-adb2-98c9b0c27f1e" CreationDate="2010-08-11T17:05:59.930" UserId="1236" Text="Are you covering your grill when not in use?  If not, it's likely getting rained on/in, which will lead to rust.  Another issue might be condensation from the humidity this summer, but I haven't seen that lead to rust in my personal experience.&#xD;&#xA;&#xD;&#xA;As far as I understand it, the rust won't hurt you, but it may change the taste of food cooked on it, so you probably want to get rid of it.&#xD;&#xA;&#xD;&#xA;We cover our grill after use, and have never had a rust issue, but I know another effective way to prevent rust is to keep the grates oiled.  I always wipe down the grates with an oiled rag or in a pinch, a ball of aluminum foil before and after cooking, but you can also get a small spritzer bottle, fill it with vegetable oil, and spray it down.  This should help prevent rust going forward.  **Do not spray oil on the grill while it is on, it will flair up and you will burn yourself!**&#xD;&#xA;&#xD;&#xA;Some people also don't clean their grates regularly, because the fat from previous meats' cooking is supposed to help prevent rust.  This is the &quot;least active&quot; method of rust prevention, if you're going to go this route I would recommend leaving your grates dirty after cooking.  Then after you pre-heat the grill, before putting your food on, give it a wipe down with a wire/bristle grill brush to get off what you can, assuming you prefer your grates clean before cooking.  They'll get dirty again as soon as you put your food on, then just continue this cycle :)" />
  <row Id="9465" PostHistoryTypeId="2" PostId="4908" RevisionGUID="a02617af-d092-4467-a6a9-c9051380bdd2" CreationDate="2010-08-11T17:09:02.343" UserId="624" Text="Rust isn't bad for you, with the possible exception of men who have hemochromatosis. Even then, I don't think that the uptake from iron oxide is very high.&#xD;&#xA;&#xD;&#xA;The reason rust forms is due to the high heat the grate is exposed to. Unprotected iron will rust when exposed to the air, and the speed at which it does so is dependent on heat (and moisture). So as the heat increases the rate of oxidation increases significantly. Moisture in the air also causes the iron to rust more quickly, as does the moisture in food as it is cooked.&#xD;&#xA;&#xD;&#xA;To remove the rust, use a wire brush before and after each cooking session. Applying a layer of oil to the grate before/after cooking on it will help to keep the rust off. In time, you can (depending on the exact composition of your grill) develop a &quot;seasoning&quot; coating on the metal similar to what you would develop in a cast iron skillet." />
  <row Id="9466" PostHistoryTypeId="2" PostId="4909" RevisionGUID="09e7fa83-e98b-4380-97e9-920fe3010936" CreationDate="2010-08-11T17:18:34.823" UserId="1876" Text="Actually I've found that constant stirring has little to no affect on the final product. You can simply stir rigorously at the last minute and achieve similar results. Don't believe me? Try it for yourself and you'll see.&#xD;&#xA;&#xD;&#xA;Another trick is pre-cooking your rice. Just follow a standard risotto recipe but stop cooking the rice about half way through the process (about 10 minutes in or just before aldente). Strain the stock from the rice and pour it out onto a baking sheet to cool quickly. You can refrigerate it for up to a day. To finish it, just pick up where you left off and - presto - you've just cut out half the cooking time.&#xD;&#xA;&#xD;&#xA;Cheers!" />
  <row Id="9467" PostHistoryTypeId="2" PostId="4910" RevisionGUID="8be03431-1411-49ba-9e34-c5a1f2d9ec17" CreationDate="2010-08-11T17:22:48.157" UserId="1393" Text="It depends on your definition of done. My suggestion is to standardize your method and then just determine how many minutes you like. I use already boiling water with a maxed out flame and a good amount of salt, and the husk and silk removed, and I find 90 seconds is about right. You may find you like 2 or even 4 minutes. Be sure and use a pot that is big enough that the water won't cool down too much when you add the corn." />
  <row Id="9468" PostHistoryTypeId="2" PostId="4911" RevisionGUID="6ede5655-d4d3-4380-b284-c91a59d099d1" CreationDate="2010-08-11T17:26:34.233" UserId="1876" Text="Removing the husk is fine. Usually you can detect a color shift when it's nearly done. White corn will become slightly yellow and yellow corn will turn a bright dark-yellow.&#xD;&#xA;&#xD;&#xA;Easiest way is to just set a timer. Cooking times range from 1 - 10 minutes.&#xD;&#xA;&#xD;&#xA;1 minute = still has a bite to it (slightly crunchy)&#xD;&#xA;10 minutes = soft with almost no bite" />
  <row Id="9469" PostHistoryTypeId="2" PostId="4912" RevisionGUID="19d2938f-7bab-4aa5-b81c-3e03dd0314ba" CreationDate="2010-08-11T17:29:03.793" UserId="1675" Text="My method is to get the pot to a boil, add corn and wait 5 minutes. I use shucked corn, I would think it would be pretty messy to work with boiled un-shucked corn. I only use sweet 2-tone corn so its possible all yellow corn would need longer. " />
  <row Id="9470" PostHistoryTypeId="5" PostId="4891" RevisionGUID="a8052158-e280-403e-8939-96673a165a22" CreationDate="2010-08-11T17:37:42.110" UserId="1393" Comment="added 4 characters in body" Text="A small amount will be fine, but if you try to add enough to make it significantly chocolate flavored, you'll throw off both the wet/dry ratio and the acid chemistry of the mix, and probably end up with an unsatisfactory cake. " />
  <row Id="9471" PostHistoryTypeId="2" PostId="4913" RevisionGUID="aab2785e-ad57-4bd9-8608-1b9d37a94669" CreationDate="2010-08-11T17:41:08.063" UserId="67" Text="The problem that I've seen is that you just can't treat your grill grates like a cast iron pant -- the high heat will bake off any protective oil.&#xD;&#xA;&#xD;&#xA;For my most recent [POS grill][1] (propane, not charcoal), the grates *were* enamel coated so managed to survive a dozen or so uses, but the burners get so damned hot that they've cooked off the enamel, resulting in rust forming in a nice little line along the grate.&#xD;&#xA;&#xD;&#xA;I think this is the same problem that my step-father ran into on his grill, as well.&#xD;&#xA;&#xD;&#xA;Your best bet is cleaning and oiling after each use (which I admit, I don't do), and not cooking over too hot of a flame (which again, I don't do that one either).&#xD;&#xA;&#xD;&#xA;I have no idea if some brands's grates hold up better to this problem than others, or if we're just expected to replace them every few months. (or years, I've had grills that lasted years without rust problems)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/review/R3G5YS3JC3H3WC/ref=cm_cr_rdp_perm" />
  <row Id="9472" PostHistoryTypeId="5" PostId="4894" RevisionGUID="cbc1d8a6-baa2-44ff-bcb8-48954c67112a" CreationDate="2010-08-11T17:55:56.990" UserId="27" Comment="added 81 characters in body" Text="I think you should take it out from your public library and take a good in depth look at it. This way you don't have to buy it and you can look at all the recipes. If you see enough recipes in there that you don't have to change, or just have to change minimally, then you can justify buying it. If your library doesn't carry it you could either get an interlibrary loan from another library somewhere else or you can always request if from them. Most libraries are really good about buying books (cds, dvds, etc)." />
  <row Id="9473" PostHistoryTypeId="2" PostId="4914" RevisionGUID="fd1e0a81-bcd7-4f8b-956f-b72788896ab4" CreationDate="2010-08-11T18:25:57.913" UserId="1877" Text="So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I can just eyeball it, I was making about a cup and a half of rice. &#xD;&#xA;&#xD;&#xA;The saffron made the water just barely yellow. As I kept adding the water to the rice, I didn't really notice a change in color. So I added 5 more stems directly to the rice, and kept stirring. The thing never got as yellow as I wished or had seen in pictures. It actually almost didn't change in color by the time the risotto was done. So I gave on making the classic milanaese risotto and added sun dried tomatoes and some mushrooms to it. It turned out really good, but by far not the color I wanted. &#xD;&#xA;&#xD;&#xA;What did I do wrong?" />
  <row Id="9474" PostHistoryTypeId="1" PostId="4914" RevisionGUID="fd1e0a81-bcd7-4f8b-956f-b72788896ab4" CreationDate="2010-08-11T18:25:57.913" UserId="1877" Text="How to make saffron really color my risotto?" />
  <row Id="9475" PostHistoryTypeId="3" PostId="4914" RevisionGUID="fd1e0a81-bcd7-4f8b-956f-b72788896ab4" CreationDate="2010-08-11T18:25:57.913" UserId="1877" Text="&lt;technique&gt;&lt;preparation&gt;&lt;risotto&gt;" />
  <row Id="9476" PostHistoryTypeId="2" PostId="4915" RevisionGUID="bbb5270f-0893-46aa-82a1-1207ecde578b" CreationDate="2010-08-11T18:33:31.330" UserId="1148" Text="It does depend on the corn.&#xD;&#xA;&#xD;&#xA;Eat some raw... Notice the starchy taste (Still yummy, just starchy)&#xD;&#xA;&#xD;&#xA;What you want to do is boil it just enough to drive out the starchy taste.&#xD;&#xA;&#xD;&#xA;I would get 3 cobs, break them in half, and pull one out every minute.&#xD;&#xA;&#xD;&#xA;Then have a taste test.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9477" PostHistoryTypeId="2" PostId="4916" RevisionGUID="b48ea982-bebe-40c8-a0c5-d0eb3fea6105" CreationDate="2010-08-11T18:39:13.003" UserId="1148" Text="Soak it in a bit of milk first." />
  <row Id="9478" PostHistoryTypeId="2" PostId="4917" RevisionGUID="b0b4c79f-3080-47b9-8163-49e4fa29c1c1" CreationDate="2010-08-11T18:39:59.443" UserId="45" Text="If you have relatively strong hands, I don't think it's very useful. Just roll the lemon (or lime) on the counter, pressing down on it to break down the fruit a bit, then slice in half and squeeze each half. A little fine-mesh sieve with a handle is great for catching the seeds, or your fingers will work in a pinch. Quick and one less item to store and wash!&#xD;&#xA;&#xD;&#xA;On the other hand, larger citrus can't really be juiced that way, and not everyone has a handshake of steel, so some people might well want a gadget." />
  <row Id="9479" PostHistoryTypeId="2" PostId="4918" RevisionGUID="0b5953e4-37a6-46e4-b0bb-bbae194f25f4" CreationDate="2010-08-11T18:41:27.770" UserId="60" Text="How yellow were you expecting it? How much saffron did your recipe call for?&#xD;&#xA;&#xD;&#xA;Generally, when a recipe calls for a &quot;pinch&quot; of saffron that can be anywhere from 15-20 stems (expensive, I know). &#xD;&#xA;&#xD;&#xA;Saffron can take time to impart it's yellow coloring, and the depth of that yellow can vary based on the quality, age, or phase of the moon (not really). Some things you can try include:&#xD;&#xA;&#xD;&#xA;* Soaking the saffron in hot water/stock for 20 minutes to an hour prior to adding.&#xD;&#xA;* Grinding the saffron with a mortar/pestle&#xD;&#xA;* Using more or a higher quality &#xD;&#xA;&#xD;&#xA;Another thing to keep in mind is that a _lot_ of images aren't purely saffron induced coloring. Often turmeric is used for an additional punch, or even food coloring. Here is an example of an [accurate image of a saffron risotto][1].&#xD;&#xA;&#xD;&#xA;Finally, your primary reason for using saffron should be for it's remarkable and unique flavor. The yellow is just a bonus. If you want more than what your batch can give you, well... cheat. :)&#xD;&#xA;&#xD;&#xA;[1]: http://www.epicurious.com/recipes/food/views/Saffron-Risotto-238643" />
  <row Id="9480" PostHistoryTypeId="2" PostId="4919" RevisionGUID="f0ac0bd5-ed67-4dda-84d1-f3ea1c88fa44" CreationDate="2010-08-11T18:45:59.167" UserId="1393" Text="What hobodave said, plus one more tip: you can toast the saffron briefly. Wrap it in a tiny tin foil packet and put it in a skillet on a very low flame for say 5 minutes. Then proceed to soak in boiling water." />
  <row Id="9481" PostHistoryTypeId="6" PostId="4914" RevisionGUID="ec90a292-f967-4cfe-b867-f6bb51157730" CreationDate="2010-08-11T18:46:27.513" UserId="67" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;&lt;risotto&gt;&lt;saffron&gt;" />
  <row Id="9482" PostHistoryTypeId="5" PostId="4914" RevisionGUID="32221486-f542-4ff0-ad60-3f93671d4356" CreationDate="2010-08-11T18:48:43.640" UserId="220" Comment="added 3 characters in body" Text="So I've recently bought some saffron (stems, not ground), then tried to make some Risotto with it. I got my water boiling and added about 5 stems to it. I didn't really measure the water because I can just eyeball it, I was making about a cup and a half of rice. &#xD;&#xA;&#xD;&#xA;The saffron made the water just barely yellow. As I kept adding the water to the rice, I didn't really notice a change in color. So I added 5 more stems directly to the rice, and kept stirring. The thing never got as yellow as I wished or had seen in pictures. It actually almost didn't change in color by the time the risotto was done. So I gave up on making the classic milanaese risotto and added sun dried tomatoes and some mushrooms to it. It turned out really good, but by far not the color I wanted. &#xD;&#xA;&#xD;&#xA;What did I do wrong?" />
  <row Id="9483" PostHistoryTypeId="2" PostId="4920" RevisionGUID="9c14debe-ea7e-42f5-a7e5-a83ba1caa40d" CreationDate="2010-08-11T18:58:05.977" UserId="215" Text="One thing you also might want to consider when making pickles is the process of heating versus not.  I recently learned that the crispy store bought pickles are pickled at low temps (my preferred method), where as softer pickles were most likely heated first.  Not sure which method you are using, but this may help as you move forward.  My step-mother recently made some awesome pickles with chilies and dill and garlic but heated them first in the canning process and they turned out a bit too soft for my liking.&#xD;&#xA;&#xD;&#xA;Regarding salt...  I happen to agree with Adam's comment on the brine.  I usually confirm salt is dissolved before it goes into the pickling solution, so it's not a problem.  In that respect, a good quality salt, regardless of shape and size should be used (feel free to grind it in a mortar with a pestle if you think it should be finer).  I happen to use coarse Kosher from Morton for most things..." />
  <row Id="9484" PostHistoryTypeId="2" PostId="4921" RevisionGUID="b53f7723-09eb-49b2-a4ca-812700ea9fe0" CreationDate="2010-08-11T19:16:59.977" UserId="1769" Text="It isn't a culinary application, but egg whites make great facial masks. I read this in Seventeen magazine years ago and still do this today! An egg white mask will temporarily tighten pores and skin for a mini-face lift. Simply whip up the egg whites and spread over cheeks, forehead, nose and chin. Add a dollop of honey for some moisture, or some scented rose water or lavendar for a nice, relaxing scent. " />
  <row Id="9485" PostHistoryTypeId="16" PostId="4921" RevisionGUID="b53f7723-09eb-49b2-a4ca-812700ea9fe0" CreationDate="2010-08-11T19:16:59.977" UserId="-1" />
  <row Id="9486" PostHistoryTypeId="2" PostId="4922" RevisionGUID="352a2521-be15-41f3-ae3f-f62366e1b543" CreationDate="2010-08-11T19:33:27.207" UserId="1546" Text="I'm moving into a small apartment with no oven. Before, I had a 16&quot; oven stone to bake my bread and I'm looking for something to keep baking.&#xD;&#xA;&#xD;&#xA;Would a duch oven over a gas kitchen work? I can't use coal (I have no terrace or backyard).&#xD;&#xA;&#xD;&#xA;Do you have any suggestions to survive without an oven?" />
  <row Id="9487" PostHistoryTypeId="1" PostId="4922" RevisionGUID="352a2521-be15-41f3-ae3f-f62366e1b543" CreationDate="2010-08-11T19:33:27.207" UserId="1546" Text="Dutch oven instead of oven?" />
  <row Id="9488" PostHistoryTypeId="3" PostId="4922" RevisionGUID="352a2521-be15-41f3-ae3f-f62366e1b543" CreationDate="2010-08-11T19:33:27.207" UserId="1546" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;please-remove-this-tag&gt;&lt;oven&gt;" />
  <row Id="9489" PostHistoryTypeId="2" PostId="4923" RevisionGUID="d732c476-6f45-4b59-9938-1dcbbecc584d" CreationDate="2010-08-11T19:37:32.643" UserId="87" Text=" - Hard as you may try, the dutch oven still cooks from the bottom up and is not like a conventional oven which heat comes from all over the place&#xD;&#xA; - You can buy a counter top oven and I don't mean a toaster oven; rather you can actually get a mini oven with two racks.&#xD;&#xA; - It all depends on your budget too. You can buy a normal oven, if you are in north america, you can get a 110 volt rather than a 220v oven provided your electric circuit can handle it (consult with the owner or a certified electrician)" />
  <row Id="9490" PostHistoryTypeId="2" PostId="4924" RevisionGUID="36373338-12df-41cf-9808-e9813742f636" CreationDate="2010-08-11T19:38:37.163" UserId="1816" Text="[Macarons][1] are all the rage these days, and require aged egg whites.  Many homemade marshmallow recipes use egg whites.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Macaron" />
  <row Id="9491" PostHistoryTypeId="16" PostId="4924" RevisionGUID="36373338-12df-41cf-9808-e9813742f636" CreationDate="2010-08-11T19:38:37.163" UserId="-1" />
  <row Id="9492" PostHistoryTypeId="2" PostId="4925" RevisionGUID="2ebfacf0-12ac-4849-842d-1687e88cac1c" CreationDate="2010-08-11T19:40:03.183" UserId="203" Text="A counter top/toaster oven can probably cover many of your needs.&#xD;&#xA;&#xD;&#xA;You can get ones that will hit the normal 500 F of an oven.&#xD;&#xA;&#xD;&#xA;Here is a list of examples available at [Bed Bath &amp; Beyond][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bedbathandbeyond.com/Search/Search.aspx/kitchen-electrics-toaster-ovens-microwaves/_/N-1z140bt?dim=1&amp;InDimSearch=1&amp;nty=1" />
  <row Id="9493" PostHistoryTypeId="2" PostId="4926" RevisionGUID="1c719e2d-dc45-49e1-ab3e-bc531a92e7ec" CreationDate="2010-08-11T19:40:41.370" UserId="1816" Text="I would recommend a combination toaster and convection oven.  While I have a regular oven in my small apartment, I rarely use it in favor of saving energy (and money on my energy bill) by using the toaster/convection oven.  I have purchased toaster oven sized muffin tins (just a 6 muffin tin) and a toaster oven sized roasting rack that fits two sizes of meat.  My oven came with a roasting pan.  The convection features have done wonderful things for my pies.  You can get them big enough to make pizza in.  As long as you aren't cooking for a crowd, it will work wonders.  Things I've successfully baked in there include:&#xD;&#xA;&#xD;&#xA;* Muffins&#xD;&#xA;* Cake (did have to do it one cake at a time for a layer cake)&#xD;&#xA;* Pie (the convection feature is perfect for pie!)&#xD;&#xA;* Bread&#xD;&#xA;* Cupcakes&#xD;&#xA;* Pitas&#xD;&#xA;* Steak (well, it was a broiled steak recipe - the best I can do without a grill)&#xD;&#xA;* Chicken breasts&#xD;&#xA;&#xD;&#xA;I had a friend who rented a place that has a convection cooking setting on the microwave.  We successfully used it to make muffins once, but I haven't tried it further." />
  <row Id="9494" PostHistoryTypeId="2" PostId="4927" RevisionGUID="8e4e87d3-4835-4ac4-8d78-8c4db068252f" CreationDate="2010-08-11T19:41:13.727" UserId="364" Text="If you still want to make your own bread, you may want to purchase a bread-maker. Or, you can make your own boiled bagels. For the last step, I've heard you can pan-fry them instead of baking them. " />
  <row Id="9495" PostHistoryTypeId="2" PostId="4928" RevisionGUID="44d98acf-0f43-4836-b4a2-c0fd6d48ad17" CreationDate="2010-08-11T20:12:58.517" UserId="403" Text="I purchased a rock-hard, six-pound pork shoulder at the farmers' market on Sunday and have been thawing it in the fridge since then. As of this afternoon, it's still not completely thawed, and I'm starting to wonder if the thawed outer layer of the shoulder might go bad before its inner layer thaws. How long can I continue to safely thaw it? " />
  <row Id="9496" PostHistoryTypeId="1" PostId="4928" RevisionGUID="44d98acf-0f43-4836-b4a2-c0fd6d48ad17" CreationDate="2010-08-11T20:12:58.517" UserId="403" Text="How long can I safely keep a thawing pork shoulder in the fridge?" />
  <row Id="9497" PostHistoryTypeId="3" PostId="4928" RevisionGUID="44d98acf-0f43-4836-b4a2-c0fd6d48ad17" CreationDate="2010-08-11T20:12:58.517" UserId="403" Text="&lt;food-safety&gt;&lt;pork&gt;" />
  <row Id="9499" PostHistoryTypeId="2" PostId="4930" RevisionGUID="d29e87c5-82df-4153-8fb5-ca5d522b4573" CreationDate="2010-08-11T20:16:04.873" UserId="403" Text="Will frozen pearl onions caramelize as well as fresh ones will? Besides draining the frozen ones, is there anything that I should do to them to aid their caramelization?&#xD;&#xA;" />
  <row Id="9500" PostHistoryTypeId="1" PostId="4930" RevisionGUID="d29e87c5-82df-4153-8fb5-ca5d522b4573" CreationDate="2010-08-11T20:16:04.873" UserId="403" Text="Will frozen pearl onions caramelize as easily as fresh ones will?" />
  <row Id="9501" PostHistoryTypeId="3" PostId="4930" RevisionGUID="d29e87c5-82df-4153-8fb5-ca5d522b4573" CreationDate="2010-08-11T20:16:04.873" UserId="403" Text="&lt;preparation&gt;&lt;onions&gt;" />
  <row Id="9502" PostHistoryTypeId="2" PostId="4931" RevisionGUID="a57e504e-d77c-46cc-89f6-c92e57dbfa21" CreationDate="2010-08-11T20:19:33.510" UserId="1236" Text="I don't have any experience with frozen or canned pearl onions (I assume canned because of the mention of draining), but I regularly cut and freeze 10lbs of onions at a time for ease of use later in the week/month (more info on how/why [here][1]).  &#xD;&#xA;&#xD;&#xA;With these onions that I freeze myself, caramelization seems to be the same as it would be with fresh onions.  I haven't done anything special when caramelizing with them, and there's been no increase in necessary cooking time or decrease in flavor.&#xD;&#xA;&#xD;&#xA;Also: if you're going to take the time to caramelize, but you're short on time during the week after work/school/etc, I recommend making a huge batch and then freezing the resulting caramelized onions as well.  Very handy!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2425/how-should-i-store-a-cut-bell-pepper/2624#2624" />
  <row Id="9503" PostHistoryTypeId="5" PostId="4931" RevisionGUID="754235eb-b785-47f9-ac11-9e63b365ec5d" CreationDate="2010-08-11T20:25:30.093" UserId="1236" Comment="added 255 characters in body" Text="I don't have any experience with frozen or canned pearl onions (I assume canned because of the mention of draining), but I regularly cut and freeze 10lbs of onions at a time for ease of use later in the week/month (more info on how/why [here][1]).  &#xD;&#xA;&#xD;&#xA;With these onions that I freeze myself, caramelization seems to be the same as it would be with fresh onions.  I haven't done anything special when caramelizing with them, and there's been no increase in necessary cooking time or decrease in flavor.  &#xD;&#xA;&#xD;&#xA;If you really wanted to be safe, you could probably drop them in boiling water for a minute or two (or defrost them on the counter for an hour), but with how long it's going to take to caramelize anyway, I would think this extra step is unnecessary.&#xD;&#xA;&#xD;&#xA;Also: if you're going to take the time to caramelize, but you're short on time during the week after work/school/etc, I recommend making a huge batch and then freezing the resulting caramelized onions as well.  Very handy!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2425/how-should-i-store-a-cut-bell-pepper/2624#2624" />
  <row Id="9504" PostHistoryTypeId="2" PostId="4932" RevisionGUID="5000b64d-cfb3-4b9c-bc99-59d90efae428" CreationDate="2010-08-11T20:41:26.717" UserId="60" Text="Unless your fridge is above 40 F (4 C), it won't go bad. I've had large frozen turkeys take 4 days to thaw before. Just use it once it is fully thawed, don't let it sit around thawed for several more days." />
  <row Id="9505" PostHistoryTypeId="5" PostId="4932" RevisionGUID="750a7ee5-f88e-4de4-8443-5dc132767e11" CreationDate="2010-08-11T20:47:55.890" UserId="60" Comment="added 303 characters in body; added 332 characters in body" Text="Unless your fridge is above 40 F (4 C), it won't go bad. I've had large frozen turkeys take 4 days to thaw before. Just use it once it is fully thawed, don't let it sit around thawed for several more days.&#xD;&#xA;&#xD;&#xA;There's no food that I'm aware of that goes bad in the time it takes to thaw it. The stilltasty link below shows 3-5 days for refrigerated meat, and 4-6 months for frozen. Transitioning from frozen to thawed though, I generally count on defrost time + 2-3 days.&#xD;&#xA;&#xD;&#xA;If you want to thaw it faster you can always use the cold water method. Simply place it in a sink full of cold water (submerged) and change the water every 30 minutes. The rule of thumb for turkey is 30 minutes of thaw time per pound. I imagine pork shoulder would be similar, maybe a little longer?&#xD;&#xA;&#xD;&#xA;Additional Info:&#xD;&#xA;&#xD;&#xA;http://stilltasty.com/fooditems/index/18060" />
  <row Id="9510" PostHistoryTypeId="2" PostId="4934" RevisionGUID="159372d2-b73e-4f92-808c-1121f9c4e0d6" CreationDate="2010-08-11T21:22:41.830" UserId="1342" Text="As an Italian, I really don't know the logic behind the number. I also asked my mother, to no avail. We don't know, but as far as my feeling goes, it's just a numbering system for the product, e.g. there's no implicit meaning into it. &#xD;&#xA;&#xD;&#xA;As far as we worry about it or not, sure we do. Matching the wrong pasta with a given sauce is almost blasphemy and as a feedback for the mistake you can be frowned upon up to being openly insulted. I'm not kidding. For example, meaty stuff (such as ragu', also known as bolognese) are matched with penne, tagliatelle, fusilli, and in general all egg-based pasta (e.g. strozzapreti, paglierini, pappardelle, spaghetti alla chitarra). Spaghetti bolognese is heresy for us.&#xD;&#xA;&#xD;&#xA;Spicy sauces, such as puttanesca, amatriciana, carbonara and so on, require normal pasta, and can be matched with spaghetti, or also penne, but there is no rule, although instinctively, if you tell me a sauce (even invented brand new) I can tell you which pasta is appropriate and which one is not.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9511" PostHistoryTypeId="2" PostId="4935" RevisionGUID="015d54e9-08a1-4e70-abc4-a49456a7ef63" CreationDate="2010-08-11T21:25:37.590" UserId="1342" Text="After consultation with my mother, we agreed you could try with pine seeds.&#xD;&#xA;" />
  <row Id="9513" PostHistoryTypeId="2" PostId="4936" RevisionGUID="ec43df04-6593-4208-b5db-ca97e0744b9c" CreationDate="2010-08-11T22:14:09.113" UserId="446" Text="I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk.  It was supposed to come out as a super chocolaty mouse but it tasted a little grainy, like not all the pudding got incorprated. I rarely use box pudding but I was thinking this could be a quick dessert to yank out if needed.  Anyway, I was wondering what the best way to knock out the graininess was. Should I add some milk or just use more ice cream?&#xD;&#xA;&#xD;&#xA;The original recipe was from serious eats : http://www.seriouseats.com/recipes/2010/08/cakespy-chocolate-ice-cream-pie-recipe.html" />
  <row Id="9514" PostHistoryTypeId="1" PostId="4936" RevisionGUID="ec43df04-6593-4208-b5db-ca97e0744b9c" CreationDate="2010-08-11T22:14:09.113" UserId="446" Text="How to change the texture of pudding?" />
  <row Id="9515" PostHistoryTypeId="3" PostId="4936" RevisionGUID="ec43df04-6593-4208-b5db-ca97e0744b9c" CreationDate="2010-08-11T22:14:09.113" UserId="446" Text="&lt;recipe-problems&gt;&lt;pie&gt;" />
  <row Id="9516" PostHistoryTypeId="2" PostId="4937" RevisionGUID="89d7fcc1-536a-4c5b-b110-bae9b7edd467" CreationDate="2010-08-11T22:26:54.783" UserId="1832" Text="Part of the problem could be the refreezing of the ice cream.  You know when you take out ice cream, eat at it for 5 or 10 minutes and then put it back in the freezer...and then the next time you take it out, some of the ice cream is a little icy and bit grainy?&#xD;&#xA;&#xD;&#xA;I'm not sure you can solve this if you use the same recipe.  Instead, I would recommend using the highest fat chocolate milk you can find instead of using melted chocolate ice cream.&#xD;&#xA;&#xD;&#xA;I really doubt the pudding didn't get dissolved completely.  If that really was the case, you could heat the mixture before you put it in the pie crust." />
  <row Id="9517" PostHistoryTypeId="6" PostId="4867" RevisionGUID="eec2a54c-6a3a-444f-a51d-025f35f62931" CreationDate="2010-08-11T22:44:50.927" UserId="373" Comment="edited tags" Text="&lt;vegetables&gt;&lt;freezing&gt;&lt;food-science&gt;" />
  <row Id="9518" PostHistoryTypeId="2" PostId="4938" RevisionGUID="92f38494-acbf-4f68-bd41-7856d53f9408" CreationDate="2010-08-11T22:45:50.847" UserId="16" Text="I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beens as I shouldn't eat them). The best one was in the &quot;Café Rouge&quot; chain.&#xD;&#xA;&#xD;&#xA;Now, how can I do it at home, in Italy (with local bacon and sausages), for a single serving? I really need a step by step comprehensive guide, as I tried to do a couple of time egg and bacon with an awful result. Of course, being a breakfast, it should be reasonably fast to prepare." />
  <row Id="9519" PostHistoryTypeId="1" PostId="4938" RevisionGUID="92f38494-acbf-4f68-bd41-7856d53f9408" CreationDate="2010-08-11T22:45:50.847" UserId="16" Text="How to do English breakfast" />
  <row Id="9520" PostHistoryTypeId="3" PostId="4938" RevisionGUID="92f38494-acbf-4f68-bd41-7856d53f9408" CreationDate="2010-08-11T22:45:50.847" UserId="16" Text="&lt;bacon&gt;&lt;breakfast&gt;&lt;scrambled-eggs&gt;&lt;english-cousing&gt;" />
  <row Id="9521" PostHistoryTypeId="6" PostId="4938" RevisionGUID="e95c4207-9028-4dd5-8c73-a7b8737e24b0" CreationDate="2010-08-11T22:47:20.937" UserId="60" Comment="edited tags" Text="&lt;bacon&gt;&lt;breakfast&gt;&lt;scrambled-eggs&gt;&lt;english-cuisine&gt;" />
  <row Id="9522" PostHistoryTypeId="5" PostId="4938" RevisionGUID="8cdc5ab9-e451-4a2a-863f-f90743e38094" CreationDate="2010-08-11T22:47:22.873" UserId="16" Comment="added 195 characters in body; added 121 characters in body" Text="I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beens as I shouldn't eat them). The best one was in the &quot;Café Rouge&quot; chain.&#xD;&#xA;&#xD;&#xA;Now, how can I do it at home, in Italy (with local bacon and sausages), for a single serving? I really need a step by step comprehensive guide, as I tried to do a couple of time egg and bacon with an awful result. I assume that people doing it every day will know a lot of tips and secrets, such things that may seem obvious to you but are obscure to a foreign.&#xD;&#xA;&#xD;&#xA;Of course, being a breakfast, it should be reasonably fast to prepare, so &quot;logistic&quot; tips are appreciated as well!&#xD;&#xA;&#xD;&#xA;PS: please don't give me the recipe for &quot;Spam, Spam, Spam, Spam, Spam, Spam, baked beans, Spam, Spam, Spam and Spam&quot;." />
  <row Id="9523" PostHistoryTypeId="5" PostId="4938" RevisionGUID="49530435-4ead-46dd-881b-c924d4c3b445" CreationDate="2010-08-11T22:58:40.203" UserId="86" Comment="beans" Text="I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). The best one was in the &quot;Café Rouge&quot; chain.&#xD;&#xA;&#xD;&#xA;Now, how can I do it at home, in Italy (with local bacon and sausages), for a single serving? I really need a step by step comprehensive guide, as I tried to do a couple of time egg and bacon with an awful result. I assume that people doing it every day will know a lot of tips and secrets, such things that may seem obvious to you but are obscure to a foreign.&#xD;&#xA;&#xD;&#xA;Of course, being a breakfast, it should be reasonably fast to prepare, so &quot;logistic&quot; tips are appreciated as well!&#xD;&#xA;&#xD;&#xA;PS: please don't give me the recipe for &quot;Spam, Spam, Spam, Spam, Spam, Spam, baked beans, Spam, Spam, Spam and Spam&quot;." />
  <row Id="9524" PostHistoryTypeId="2" PostId="4939" RevisionGUID="6125beb3-def6-4c3e-b92e-80b8b67096cb" CreationDate="2010-08-11T23:38:10.857" UserId="224" Text="I have a Polder instant read thermometer that is uncalibrated since changing the battery. I have tried and failed to calibrate it and I don't have the owner's manual. Does anybody know the proper procedure? This is a model with a digital readout of the temperature on the face, and 4 buttons: on/off, hold, max, and calibrate. I've tried putting the stem in boiling water and pressing the calibrate button. I've also tried holding it down for 10 seconds. I've also tried the same thing, but with a glass of ice water. Help!" />
  <row Id="9525" PostHistoryTypeId="1" PostId="4939" RevisionGUID="6125beb3-def6-4c3e-b92e-80b8b67096cb" CreationDate="2010-08-11T23:38:10.857" UserId="224" Text="How to calibrate Polder instant read thermometer?" />
  <row Id="9526" PostHistoryTypeId="3" PostId="4939" RevisionGUID="6125beb3-def6-4c3e-b92e-80b8b67096cb" CreationDate="2010-08-11T23:38:10.857" UserId="224" Text="&lt;equipment&gt;" />
  <row Id="9527" PostHistoryTypeId="2" PostId="4940" RevisionGUID="bd7d8b0d-429d-4160-880e-2fa6af321a9b" CreationDate="2010-08-11T23:38:30.013" UserId="446" Text="I recently grabbed some jicama from the store on a whim, and i used to make some really delicious slaw.  However in the course of prepping it, I sent a whole lot to the trashcan during the peeling process.  Is the waxy rind of jicama a add-on like the waxy coat on apples? Is the rind edible at all? Can it be cooked rind-on like a potato and served that way?" />
  <row Id="9528" PostHistoryTypeId="1" PostId="4940" RevisionGUID="bd7d8b0d-429d-4160-880e-2fa6af321a9b" CreationDate="2010-08-11T23:38:30.013" UserId="446" Text="How to handle jicama?" />
  <row Id="9529" PostHistoryTypeId="3" PostId="4940" RevisionGUID="bd7d8b0d-429d-4160-880e-2fa6af321a9b" CreationDate="2010-08-11T23:38:30.013" UserId="446" Text="&lt;preparation&gt;&lt;exotic-food&gt;" />
  <row Id="9530" PostHistoryTypeId="2" PostId="4941" RevisionGUID="c317f042-c271-4dbb-a838-88504a6f4a62" CreationDate="2010-08-11T23:47:13.043" UserId="60" Text="You can download the manual for your particular model [on the polder website][1].&#xD;&#xA;&#xD;&#xA;The instructions for this [particular model 574][3] (not sure if that's yours) are:&#xD;&#xA;&#xD;&#xA;&gt; Calibration function: Put the probe into iced water (32 F); wait until the reading value stabilizes. ␣ If the value reads between 23o to 41oF (-5  to 5 C), press the “CAL” key for 2 seconds. “CAL” will appear on the display for 2 seconds: the unit will then be calibrated automatically and return to its normal state and display 32 F.&#xD;&#xA;&#xD;&#xA;You can always [give them a call][2] too.&#xD;&#xA;&#xD;&#xA;[1]: http://www.polder.com/productinfo.html&#xD;&#xA;[2]: http://www.polder.com/contactus.html&#xD;&#xA;[3]: http://polder.com.p2.hostingprod.com/images/instructions/574_instructions.pdf" />
  <row Id="9531" PostHistoryTypeId="5" PostId="4941" RevisionGUID="701bc764-da87-49a3-a1c2-4bb1c4dd55a6" CreationDate="2010-08-11T23:53:37.990" UserId="60" Comment="deleted 12 characters in body; edited body; deleted 1 characters in body" Text="You can download [the manual for your particular model][1] on the polder website.&#xD;&#xA;&#xD;&#xA;The instructions for [the model 574][3] (not sure if that's yours) are:&#xD;&#xA;&#xD;&#xA;&gt; Calibration function: Put the probe into iced water (32 F); wait until the reading value stabilizes. ␣ If the value reads between 23 to 41 F (-5  to 5 C), press the “CAL” key for 2 seconds. “CAL” will appear on the display for 2 seconds: the unit will then be calibrated automatically and return to its normal state and display 32 F.&#xD;&#xA;&#xD;&#xA;You can always [give them a call][2] too.&#xD;&#xA;&#xD;&#xA;[1]: http://www.polder.com/productinfo.html&#xD;&#xA;[2]: http://www.polder.com/contactus.html&#xD;&#xA;[3]: http://polder.com.p2.hostingprod.com/images/instructions/574_instructions.pdf" />
  <row Id="9532" PostHistoryTypeId="6" PostId="4940" RevisionGUID="a63ec3b5-a5a3-4257-9e88-56d291703bc8" CreationDate="2010-08-11T23:56:02.820" UserId="60" Comment="exotic to whom?" Text="&lt;preparation&gt;" />
  <row Id="9533" PostHistoryTypeId="2" PostId="4942" RevisionGUID="880e2fc8-938c-449c-b2bc-18a9a26a67f0" CreationDate="2010-08-12T00:01:15.197" UserId="426" Text="Jicama does have a tough thick skin that is usually always removed.  As you know from your experience there are two layers...the outer dark papery skin and then the tough dark yellow fibrous portion.&#xD;&#xA;&#xD;&#xA;The best way I've found (with least amount of frustration) is to peel it the same as you would a pineapple:  Trim off both ends and then cutting from top to bottom following the countours of the vegetable to cut just under the skin. &#xD;&#xA;&#xD;&#xA;I've never seen or heard of anyone using it skin-on.   " />
  <row Id="9534" PostHistoryTypeId="2" PostId="4943" RevisionGUID="16f3657b-4b99-4930-9781-8f8a2e0818d2" CreationDate="2010-08-12T00:04:12.493" UserId="41" Text="This may not be a perfect answer, since I'm Canadian - but our breakfast is *pretty* close to what you refer to as the English breakfast, minus the tomato.  I think an &quot;authentic&quot; English breakfast is rather different, but that's another question entirely!&#xD;&#xA;&#xD;&#xA;If I understand correctly, you're hung up on two things, the first being timing and the second being specific preparations.  So I'll tell you what I do; mine's ready in about 20 minutes and always comes out terrific.&#xD;&#xA;&#xD;&#xA;  1. Lay the bacon strips and sausages in a cold pan and turn the heat up to medium.  I'm assuming the use of those thin breakfast sausages, which have approximately the same cooking time as bacon (slightly longer).&#xD;&#xA;&#xD;&#xA;  2. While the heat's coming up, crack 2-3 eggs into a bowl.  Add some cream (this makes them fluffier), and whatever seasonings you prefer; most people use salt and pepper, I occasionally use garlic or onion salt/powder.  Lightly beat the mixture with a fork.&#xD;&#xA;&#xD;&#xA;  3. At this stage, I like to get a second, small skillet for the eggs.  Turn the heat up to medium and let the pan heat up until you can flick some water at it and see it form droplets (and evaporate).  Now turn the heat on the egg skillet down to medium-low.&#xD;&#xA;&#xD;&#xA;  4. While the skillet's heating up, the bacon and sausage should be starting to sizzle.  You'll want to flip the bacon and turn the sausages every 2-3 minutes from now on, until you see the bacon starting to crisp.  Also constantly tilt the pan around so that the sausages actually fry in the bacon fat - this makes them cook faster *and* makes them tastier.&#xD;&#xA;&#xD;&#xA;  5. Get a large serving plate ready and line it with some paper towel.&#xD;&#xA;&#xD;&#xA;  6. At about 10 minutes in, the bacon should be *just* starting to crisp and turn brown in parts.  You'll want to leave it on for just a couple of minutes longer, depending on how crisp you like your bacon (I like it a *little* bit tender).&#xD;&#xA;&#xD;&#xA;  7. While you're finishing off the bacon, melt about a tablespoon of butter in the smaller skillet.  In the other pan, flip the bacon one last time.&#xD;&#xA;&#xD;&#xA;  8. As soon as the butter is melted (don't let it turn brown), pour the eggs into the small skillet.  You can let them sit for a moment - the bacon should be about done now, so take the strips out and lay them on the plate with paper towels so the fat drains.  The sausages will usually take a few minutes longer; turn the heat up to medium-high to speed this process up.&#xD;&#xA;&#xD;&#xA;  9. Now the eggs should be starting to set.  For a twist here, I like to sprinkle some paprika and/or dill weed onto the partially-set eggs, but you can skip that if you like.  Either way, start scrambling; use a spatula to break apart any areas that are set, push the edges into the center, and flip most of the pieces over.  Keep doing this for about 2-3 more minutes.&#xD;&#xA;&#xD;&#xA;  10. While you're doing the eggs (you can take them off the heat for a few seconds if you're slow), put the toast on.&#xD;&#xA;&#xD;&#xA;  11. The bacon should be drained by now, so remove the paper towel.  Remove the eggs to the same plate.  The sausages should be just about done as well; if they're still not fully cooked, I usually start to &quot;sauté&quot; them at this point to get them cooked as evenly as possible.  This should take a few more minutes at most; once done, remove them to the plate.  (You can drain them too if you like; I usually don't bother.)&#xD;&#xA;&#xD;&#xA;  12. Toast is done.  Butter it if you're into that.  Slice it along the diagonal and remove to the plate.&#xD;&#xA;&#xD;&#xA;And there you are.  If you've followed all these steps correctly, you should already be able to feel your arteries hardening simply by *looking* at it.  Serve with tea (if you're English) or coffee (if you're anyone else).&#xD;&#xA;&#xD;&#xA;Total preparation/cooking time: About 20 minutes.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;P.S. Don't forget the spam and baked beans.&lt;/sub&gt;" />
  <row Id="9539" PostHistoryTypeId="2" PostId="4944" RevisionGUID="6c6353ca-977e-46a3-afdf-882f94f6b04d" CreationDate="2010-08-12T00:33:06.303" UserId="210" Text="I'm english.  I do this:&#xD;&#xA;&#xD;&#xA;Grill (broil) your bacon (smoked back), sausages (pork) and tomato.  Bacon should be flipped once, when the fat on the rind is just taking colour, sausages turned a few times, tomato should be halved and done cut side up. &#xD;&#xA;&#xD;&#xA;whilst they are grilling prepare your scrambled eggs.  Just mix 2-3 eggs a little in a bowl, no need to whisk to death, just mix till loosely combined. Add a little cream or milk if you want. whatever egg recipe flots your boat &#xD;&#xA;&#xD;&#xA;The bacon will be done first (don't make it crispy -  just a little colour on the fatty bits).  remove it when done, and put on a warm plate under the grill pan to keep warm.  Cover it with another plate or foil. When the sausages are nearly done, pop in your toast.  &#xD;&#xA;&#xD;&#xA;Then season with salt and pepper and cook your scrambled eggs. Again do this according to your favourite egg recipe, I melt butter in a non stick frying pan, add the eggs and stir with wooden spoon until set.  some like the runnier than others.  finish with a large knob of butter and check the seasoning.&#xD;&#xA;&#xD;&#xA;toast, sausages and tomatoes should be done.  &#xD;&#xA;&#xD;&#xA;butter toast, put everything on a plate and eat with HP sauce and a hot cup of tea, no sugar, very little bit of milk, preferably from a pot of tea.&#xD;&#xA;&#xD;&#xA;if you don't like the idea of timing the eggs/toast with the finishing of the sausage you can grill everything till done and keep it all on the warm plate in the oven/under the grill pan (not directly under the heat, but under the pan which is under the heat) whilst you make the eggs/toast/tea.&#xD;&#xA;&#xD;&#xA;its not traditional, but I also like a slice of halloumi grilled with mine.  maybe that's just me.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9540" PostHistoryTypeId="5" PostId="4944" RevisionGUID="a3ce81a1-0052-4e1a-9f52-7386228c987f" CreationDate="2010-08-12T00:40:40.547" UserId="210" Comment="added 327 characters in body" Text="I'm english.  I mitigate timing issues by warming a pyrex dish or just a plate by keeping it under the pan I am grilling the stuff in, then putting the bits that are cooked in the pan to keep warm.  Generally this is because I'm doing it for more than I can do on the grill in a single sitting though, but it would work for single portions. I do this:&#xD;&#xA;&#xD;&#xA;Grill (broil) your bacon (smoked back), sausages (pork) and tomato.  Bacon should be flipped once, when the fat on the rind is just taking colour, sausages turned a few times, tomato should be halved and done cut side up. &#xD;&#xA;&#xD;&#xA;whilst they are grilling prepare your scrambled eggs.  Just mix 2-3 eggs a little in a bowl, no need to whisk to death, just mix till loosely combined. Add a little cream or milk if you want. whatever egg recipe flots your boat &#xD;&#xA;&#xD;&#xA;The bacon will be done first (don't make it crispy -  just a little colour on the fatty bits).  remove it when done, and put on a warm plate under the grill pan to keep warm.  Cover it with another plate or foil. When the sausages are nearly done, pop in your toast.  &#xD;&#xA;&#xD;&#xA;Then season with salt and pepper and cook your scrambled eggs. Again do this according to your favourite egg recipe, I melt butter in a non stick frying pan, add the eggs and stir with wooden spoon until set.  some like the runnier than others.  finish with a large knob of butter and check the seasoning.&#xD;&#xA;&#xD;&#xA;toast, sausages and tomatoes should be done.  &#xD;&#xA;&#xD;&#xA;butter toast, put everything on a plate and eat with HP sauce and a hot cup of tea, no sugar, very little bit of milk, preferably from a pot of tea.&#xD;&#xA;&#xD;&#xA;if you don't like the idea of timing the eggs/toast with the finishing of the sausage you can grill everything till done and keep it all on the warm plate in the oven/under the grill pan (not directly under the heat, but under the pan which is under the heat) whilst you make the eggs/toast/tea.&#xD;&#xA;&#xD;&#xA;its not traditional, but I also like a slice of halloumi grilled with mine.  maybe that's just me.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9541" PostHistoryTypeId="5" PostId="4944" RevisionGUID="ad16c3fd-7f14-45eb-b586-8e7c8db7c4a3" CreationDate="2010-08-12T00:45:44.343" UserId="210" Comment="added 2 characters in body; added 56 characters in body" Text="I'm english.  I mitigate timing issues by warming a pyrex dish or just a plate by keeping it under the pan I am grilling the stuff in (or in the oven on very low usually with the door open), then putting the bits that are cooked in the pan to keep warm.  Generally this is because I'm doing it for more than I can do on the grill in a single sitting though, but it would work for single portions. I do this:&#xD;&#xA;&#xD;&#xA;Grill (broil) your bacon (smoked back), sausages (pork) and tomato.  Bacon should be flipped once, when the fat on the rind is just taking colour, sausages turned a few times, tomato should be halved and done cut side up. &#xD;&#xA;&#xD;&#xA;whilst they are grilling prepare your scrambled eggs.  Just mix 2-3 eggs a little in a bowl, no need to whisk to death, just mix till loosely combined. Add a little cream or milk if you want. whatever egg recipe flots your boat &#xD;&#xA;&#xD;&#xA;The bacon will be done first (don't make it crispy -  just a little colour on the fatty bits).  remove it when done, and put on the warm plate under the grill pan to keep warm.  Cover it with another plate or foil. When the sausages are nearly done, pop in your toast.  &#xD;&#xA;&#xD;&#xA;Then season with salt and pepper and cook your scrambled eggs. Again do this according to your favourite egg recipe, I melt butter in a non stick frying pan, add the eggs and stir with wooden spoon until set.  some like the runnier than others.  finish with a large knob of butter and check the seasoning.&#xD;&#xA;&#xD;&#xA;toast, sausages and tomatoes should be done.  &#xD;&#xA;&#xD;&#xA;butter toast, put everything on a plate and eat with HP sauce and a hot cup of tea, no sugar, very little bit of milk, preferably from a pot of tea.&#xD;&#xA;&#xD;&#xA;if you don't like the idea of timing the eggs/toast with the finishing of the sausage you can grill everything till done and keep it all on the warm plate in the oven/under the grill pan (not directly under the heat, but under the pan which is under the heat) whilst you make the eggs/toast/tea.&#xD;&#xA;&#xD;&#xA;its not traditional, but I also like a slice of halloumi grilled with mine.  maybe that's just me.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9542" PostHistoryTypeId="4" PostId="4938" RevisionGUID="04ea0c48-29d6-4377-b937-e0a65263b8fe" CreationDate="2010-08-12T01:33:48.123" UserId="16" Comment="edited title" Text="How to do English breakfast at home" />
  <row Id="9543" PostHistoryTypeId="2" PostId="4945" RevisionGUID="5c5e0e23-4601-4553-806c-14c5416f1bab" CreationDate="2010-08-12T02:42:49.830" UserId="67" Text="So I was sitting there, looking down at my counter, realizing that I probably had a good carrot or two of shavings just going to waste.  (well, I'll compost it, but it's non-food at that point).&#xD;&#xA;&#xD;&#xA;Is there any reason we peel carrots and don't just give them a good scrubbing?  I mean, the scrubbing works for potatoes (so long as they're not green under the skin), and carrots grow in dirt, too.  I don't think it's a pesticide issue, as we did it growing up, and I don't think we cared about pesticides back then.&#xD;&#xA;&#xD;&#xA;I admit that sometimes there's odd crooks that might be harder to scrub dirt out of, but is there something fundamental that I'm missing here?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9544" PostHistoryTypeId="1" PostId="4945" RevisionGUID="5c5e0e23-4601-4553-806c-14c5416f1bab" CreationDate="2010-08-12T02:42:49.830" UserId="67" Text="Why do we peel carrots?" />
  <row Id="9545" PostHistoryTypeId="3" PostId="4945" RevisionGUID="5c5e0e23-4601-4553-806c-14c5416f1bab" CreationDate="2010-08-12T02:42:49.830" UserId="67" Text="&lt;peeling&gt;&lt;carrots&gt;" />
  <row Id="9546" PostHistoryTypeId="2" PostId="4946" RevisionGUID="2e9cd692-dd77-4bff-a7bb-bf05357ee805" CreationDate="2010-08-12T02:48:27.820" UserId="60" Text="I think it's just for appearance. There's no _need_ to peel them. I often just rinse one well and have it as a snack. The outside of a carrot can look pretty gnarly, peeling it exposes that bright orange moist inner part." />
  <row Id="9547" PostHistoryTypeId="2" PostId="4947" RevisionGUID="dae16549-72df-43c7-9e59-7510d02117ae" CreationDate="2010-08-12T02:51:35.037" UserId="403" Text="It's all a matter of aesthetics; peeled carrots are pretty carrots. I never peel mine unless the application calls for it (which is usually only when guests might mind the peel)." />
  <row Id="9548" PostHistoryTypeId="2" PostId="4948" RevisionGUID="eaeb92d8-a429-453a-b2dd-fd16b8f84f06" CreationDate="2010-08-12T02:52:06.907" UserId="87" Text="I find when cooked, the skin retains a bit of bitterness and toughness, so in desserts, juices or when shaved/julienned , I'm inclined to peel them. In fast salads, quick application, I usually don't bother." />
  <row Id="9549" PostHistoryTypeId="2" PostId="4949" RevisionGUID="0b725b09-9525-499b-9258-240b25afa9ef" CreationDate="2010-08-12T03:00:51.130" UserId="1259" Text="To get the dirt off? I'm not sure if this answer is a joke or not. All of our carrots now are local. They're nobbly and dirty. Peeling seems the easiest way to clean them." />
  <row Id="9550" PostHistoryTypeId="2" PostId="4950" RevisionGUID="1fc92a45-1b81-42b8-9cad-853f69691e5f" CreationDate="2010-08-12T03:05:44.223" UserId="1393" Text="Even raw, in some carrots the peel will have slightly bitter or soapy taste. Less so with very fresh, young farmer's market or homegrown varieties. Taste a little bit and see if it needs peeling." />
  <row Id="9551" PostHistoryTypeId="2" PostId="4951" RevisionGUID="135170cf-c0a4-45f9-9a32-7270c1ea7ab4" CreationDate="2010-08-12T03:06:46.107" UserId="1832" Text="I'd like to add that you'll get additional nutrients from the peel, same as with potatoes and some other vegetables." />
  <row Id="9553" PostHistoryTypeId="2" PostId="4952" RevisionGUID="1b8fc3c5-0ecb-4a5f-b52d-306365ef6b7c" CreationDate="2010-08-12T03:18:33.540" UserId="1832" Text="I love making key lime pie.  I've made it a few times this summer with this very simple and delicious recipe:&#xD;&#xA;&#xD;&#xA;    1 Container Cool Whip&#xD;&#xA;    1 Can Sweetened Condensed Milk&#xD;&#xA;    1/2 (or 1/3) C. Lime Juice&#xD;&#xA;    1 Graham Cracker Crust&#xD;&#xA;    &#xD;&#xA;    Mix first 3 ingredients, pour into crust and refrigerate at least a few hours before eating.&#xD;&#xA;&#xD;&#xA;The first time I made it, I used 1/2 C. lime juice (following the original recipe).  I found it a bit to acidic, so I lowered the amount to 1/3 C. the next time and I enjoyed it much better.  The first pie's crust got a little too wet after a few days of being refrigerated, but the second pie's crust didn't really get moist at all.  I would like the crust to be somewhere in between, but I would like to maintain the amount of lime juice.&#xD;&#xA;&#xD;&#xA;Is there someway I can control how moist the crust gets over a few days of being in the fridge without changing the ingredient amounts/proportions or the fridge's temperature?  For instance, something I can do before I pour the mixture into the crust or the temperature of the ingredients?" />
  <row Id="9554" PostHistoryTypeId="1" PostId="4952" RevisionGUID="1b8fc3c5-0ecb-4a5f-b52d-306365ef6b7c" CreationDate="2010-08-12T03:18:33.540" UserId="1832" Text="When Making A Pie With Graham Cracker Crust, How Can I Get The Crust Just Moist Enough?" />
  <row Id="9555" PostHistoryTypeId="3" PostId="4952" RevisionGUID="1b8fc3c5-0ecb-4a5f-b52d-306365ef6b7c" CreationDate="2010-08-12T03:18:33.540" UserId="1832" Text="&lt;pie&gt;&lt;crust&gt;" />
  <row Id="9556" PostHistoryTypeId="2" PostId="4953" RevisionGUID="d638bb59-f302-45dc-ad36-2a4c6a99a7f3" CreationDate="2010-08-12T03:22:06.837" UserId="1496" Text="If you saute the garlic by itself it really doesn't take very long--depending on the heat of your oil it can take from just a few seconds to a minute.  It burns easily so you need to watch carefully, but I've found smell to be the best indicator that it's done--as soon as you smell that strong garlic scent it's ready even though it often won't look much different. Large pieces or whole garlic cloves are done (but not yet overdone) when they just start to turn brown, but with small pieces brown means burnt.&#xD;&#xA;&#xD;&#xA;If you saute your garlic at the same time as (or after) the onions or other ingredients you won't get that strong scent and your garlic flavor will be less intense, but your garlic is also much less likely to burn.  In these cases it's usually best to focus on whether the other ingredients are done to your liking and let the garlic take care of itself." />
  <row Id="9557" PostHistoryTypeId="6" PostId="3459" RevisionGUID="73ccc5ca-f22a-46c8-94fc-ab8577b03cb6" CreationDate="2010-08-12T03:24:11.923" UserId="1229" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;saffron&gt;" />
  <row Id="9558" PostHistoryTypeId="5" PostId="4952" RevisionGUID="f549c32b-3cf5-4bed-b072-ab099c6b703a" CreationDate="2010-08-12T03:28:43.470" UserId="1832" Comment="added 1 characters in body; edited body" Text="I love making key lime pie.  I've made it a few times this summer with this very simple and delicious recipe:&#xD;&#xA;&#xD;&#xA;    1 Container Cool Whip&#xD;&#xA;    1 Can Sweetened Condensed Milk&#xD;&#xA;    1/2 (or 1/3) C. Lime Juice&#xD;&#xA;    1 Graham Cracker Crust&#xD;&#xA;    &#xD;&#xA;    Mix first 3 ingredients, pour into crust and refrigerate at least a few hours before eating.&#xD;&#xA;&#xD;&#xA;The first time I made it, I used 1/2 C. lime juice (following the original recipe).  I found it a bit too acidic, so I lowered the amount to 1/3 C. The next time and I enjoyed it much better.  The first pie's crust got a little too wet after a few days of being refrigerated, but the second pie's crust didn't really get moist at all.  I would like the crust to be somewhere in between, but I would like to maintain the amount of lime juice.&#xD;&#xA;&#xD;&#xA;Is there someway I can control how moist the crust gets over a few days of being in the fridge without changing the ingredient amounts/proportions or the fridge's temperature?  For instance, something I can do before I pour the mixture into the crust or the temperature of the ingredients?" />
  <row Id="9559" PostHistoryTypeId="2" PostId="4954" RevisionGUID="976bc6e1-d84b-4aba-bb63-b08f6a08bb4f" CreationDate="2010-08-12T03:48:01.260" UserId="1496" Text="Sweet potatoes are sweet (as you can guess from the name) and though they can come in a variety of colors, the ones you'll find in the grocery store are generally orange.  True yams are usually white and starchy-tasting and generally larger than sweet potatoes.  The two vegetables look a little bit alike, but they're from different plant families.&#xD;&#xA;&#xD;&#xA;The tricky part, and the reason I say 'true yam' instead of just yam, is that in many parts of North America sweet potatoes are called yams.  For example, when people in the U.S. eat candied yams at Thanksgiving, they're actually eating sweet potatoes. &#xD;&#xA;&#xD;&#xA;True yams are common in African cooking, where they're often boiled into stews or cooked and ground into paste or powder. Some Asian cuisine features purple yam, which is a sweeter relative of the true yam used in certain desserts.  " />
  <row Id="9560" PostHistoryTypeId="2" PostId="4955" RevisionGUID="45ddcaac-1dfb-4635-8015-d701aa71405c" CreationDate="2010-08-12T03:53:59.680" UserId="1601" Text="I scrub carrots with warm water and a brush, I usually don't peel them unless appearance is going to play a factor. " />
  <row Id="9561" PostHistoryTypeId="2" PostId="4956" RevisionGUID="970aeefa-333a-4237-b624-0f79c9c5884c" CreationDate="2010-08-12T03:57:53.500" UserId="1601" Text="Unless you're the type that has to follow a recipe to the letter, then buy the book. We keep a kosher kitchen, and we get ideas from &quot;trayf&quot; cookbooks all the time. " />
  <row Id="9562" PostHistoryTypeId="2" PostId="4957" RevisionGUID="c5a5c472-d8f8-48a8-9e0e-17bb3842b527" CreationDate="2010-08-12T04:00:46.730" UserId="1832" Text="We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc...&#xD;&#xA;&#xD;&#xA;However, I find that many side dishes have their own great sauces that you don't typically find as an entree sauce.  For example:&#xD;&#xA;&#xD;&#xA; 1. Baked bean sauce/juices are great on meat.&#xD;&#xA; 2. Glazed carrot's glaze is great with light/mild fishes.&#xD;&#xA;&#xD;&#xA;I could absolutely see these sauces being used on their own - that is, without serving the beans/carrots.  What other side dish sauces do you think deserve to be bumped up to entree sauce status?" />
  <row Id="9563" PostHistoryTypeId="1" PostId="4957" RevisionGUID="c5a5c472-d8f8-48a8-9e0e-17bb3842b527" CreationDate="2010-08-12T04:00:46.730" UserId="1832" Text="What Side Dish Sauces Should Be Promoted To Their Own Sauce?" />
  <row Id="9564" PostHistoryTypeId="3" PostId="4957" RevisionGUID="c5a5c472-d8f8-48a8-9e0e-17bb3842b527" CreationDate="2010-08-12T04:00:46.730" UserId="1832" Text="&lt;sauce&gt;" />
  <row Id="9565" PostHistoryTypeId="16" PostId="4957" RevisionGUID="c5a5c472-d8f8-48a8-9e0e-17bb3842b527" CreationDate="2010-08-12T04:00:46.730" UserId="1832" />
  <row Id="9566" PostHistoryTypeId="2" PostId="4958" RevisionGUID="abc4ef9d-d762-4cc4-9312-e330a442b8f2" CreationDate="2010-08-12T04:05:27.177" UserId="1887" Text="I would worry about extra water in the pan from ice crystals on the onions. The maximum heat in a pan with water is boiling point. (100 C/212 F). If there's no water, but simply oil and the vegetables, the temperature can get much hotter. Additional water can steam the onions a bit before they start caramelizing. This will slightly change their texture. But the water will eventually cook off, and the onions will then caramelize. " />
  <row Id="9567" PostHistoryTypeId="2" PostId="4959" RevisionGUID="ec3ae0cd-0a65-4d29-97e0-73504ec75921" CreationDate="2010-08-12T04:09:52.743" UserId="1887" Text="What may be easier is to get unsweetened chocolate (Baker's is the most common brand around here). Melt it (I do it in the microwave) and stir it into the batter once it's made. Minor stirring will make it marbled, and major stirring will give you chocolate cake. This can solve the problem of throwing off the wet/dry ratio Michael mentioned. " />
  <row Id="9568" PostHistoryTypeId="2" PostId="4960" RevisionGUID="8ce97c4d-1352-472d-9bb7-ec1abd562db5" CreationDate="2010-08-12T04:13:42.397" UserId="51" Text="I also keep a kosher kitchen and love my copies of &quot;The Joy of Cooking&quot; and &quot;Mastering the Art of French Cooking.&quot;  There are substitutions for many of the ingredients (Krab instead of Crab, soy meat replacement), the recipes and the techniques are wonderful." />
  <row Id="9569" PostHistoryTypeId="2" PostId="4961" RevisionGUID="f67df02f-62f5-4b6c-9045-059a184e41f1" CreationDate="2010-08-12T04:13:51.303" UserId="1887" Text="It could also have to do with the age of your rice -- older rice will take more liquid and more time to cook. " />
  <row Id="9570" PostHistoryTypeId="2" PostId="4962" RevisionGUID="2d7f0b87-2fb5-41b8-aab5-f33f1551f706" CreationDate="2010-08-12T04:24:00.283" UserId="1887" Text="The gumminess in okra is from something that is inside the pods. If you add the pods whole, they won't be gummy. You can adjust how much you cut to figure out the ideal texture -- try cutting some and not others. " />
  <row Id="9571" PostHistoryTypeId="2" PostId="4963" RevisionGUID="a8e29e63-7704-4f81-8295-a4249528a7b4" CreationDate="2010-08-12T04:28:59.967" UserId="1887" Text="Acids will help to tenderize meat. Most marinades include acids -- vinegar or citrus juice. You can also use tenderizing powder bought with spices -- it's made with an enzyme from papaya. Certain cooking methods (braising, or cooking for a longer time with some liquid in a covered dish) will make meat more tender. I've read that brining meat can help tenderize it too, but I haven't tried it. " />
  <row Id="9572" PostHistoryTypeId="5" PostId="4871" RevisionGUID="49528632-82d7-4006-9bb9-6e2968da1982" CreationDate="2010-08-12T04:31:06.063" UserId="60" Comment="one ? is enough" Text="My fiancee and I love to cook. We love cookbooks, but often find that they are useless in today's internet world where all the recipe sites exist. *Mastering the Art of French Cooking* is a classic, which is not just a list of recipes (as I have found many other &quot;cookbooks&quot;) but something more. I want to buy it for her--but the problem is that we keep a kosher kitchen, i.e. we don't mix meat and milk. Child is notorious for her ubiquitous use of butter and cream. Is this book useful in a kosher kitchen, or is it pointless since all of the recipes will call for mixing milk &amp; meat? I have a sense that for many of the recipes, you can simply cut out the butter, but isn't the point of having a recipe to follow it?" />
  <row Id="9573" PostHistoryTypeId="4" PostId="4871" RevisionGUID="49528632-82d7-4006-9bb9-6e2968da1982" CreationDate="2010-08-12T04:31:06.063" UserId="60" Comment="one ? is enough" Text="Julia Child - Mastering the Art of French Cooking - OK for Kosher?" />
  <row Id="9574" PostHistoryTypeId="2" PostId="4964" RevisionGUID="67c921c8-9536-4ba0-adda-1b3ad8ef2fc2" CreationDate="2010-08-12T04:35:25.437" UserId="51" Text="You can add some baking soda to the original recipe (1/2 c. juice or slightly less). Baking soda is alkaline (or a base if you're a chemist). It will neutralize the acid (source of tartness sensation).  THOROUGHLY stir in less than 1/8 teaspoon at a time until the tartness is reduced to the level you wish. Be careful as too much will remove all the tartness and therefore the taste sensation the lime juice adds." />
  <row Id="9575" PostHistoryTypeId="2" PostId="4965" RevisionGUID="a1a120c4-0e78-44f4-b8bc-5827ef5f1d82" CreationDate="2010-08-12T04:47:28.650" UserId="1887" Text="A really simple way to store mint is to chop roughly, and freeze in ice cube trays with water (maybe 1 tsp or 1/2 tsp per cube) -- you'll end up with mint ice, which can be used to flavor drinks, or used in whatever recipe you originally used the mint in. (Or if you like mint flavor in shakes, use them in place of regular ice cubes for making smoothies or milkshakes.) Once the cubes are frozen, put them in a ziploc bag and it can store for months!" />
  <row Id="9576" PostHistoryTypeId="16" PostId="4965" RevisionGUID="a1a120c4-0e78-44f4-b8bc-5827ef5f1d82" CreationDate="2010-08-12T04:47:28.650" UserId="-1" />
  <row Id="9577" PostHistoryTypeId="12" PostId="4965" RevisionGUID="86a1573d-a7f0-4216-adb9-c88caabc285f" CreationDate="2010-08-12T04:47:54.750" UserId="1887" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha&quot;}]" />
  <row Id="9578" PostHistoryTypeId="13" PostId="4965" RevisionGUID="af1cbd11-52d1-48de-9267-a8653248d444" CreationDate="2010-08-12T04:48:06.403" UserId="1887" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha&quot;}]" />
  <row Id="9579" PostHistoryTypeId="2" PostId="4966" RevisionGUID="0a26bc8b-2b4e-452f-b48c-30bdceac4285" CreationDate="2010-08-12T04:48:23.643" UserId="1601" Text="I love pearl onions, but I'm always put off by the idea of peeling every single one. Are there any shortcuts to peeling pearl onions? " />
  <row Id="9580" PostHistoryTypeId="1" PostId="4966" RevisionGUID="0a26bc8b-2b4e-452f-b48c-30bdceac4285" CreationDate="2010-08-12T04:48:23.643" UserId="1601" Text="How can I peel pearl onions quickly? " />
  <row Id="9581" PostHistoryTypeId="3" PostId="4966" RevisionGUID="0a26bc8b-2b4e-452f-b48c-30bdceac4285" CreationDate="2010-08-12T04:48:23.643" UserId="1601" Text="&lt;onions&gt;" />
  <row Id="9582" PostHistoryTypeId="2" PostId="4967" RevisionGUID="210f8a56-6db1-444a-92c3-50f32b244fd4" CreationDate="2010-08-12T05:00:11.177" UserId="470" Text=" - Dump pearl onions (with skin) into boiling water (on high heat)&#xD;&#xA; - Bring water back to boil&#xD;&#xA; - After 1-2 mins, take the onions out, and dump them in cold water (or ice bath)&#xD;&#xA; - After 1-2 mins, take the onions out of cold water&#xD;&#xA; - Take an onion, hold it between your index finger and thumb, and squeeze. The onion will pop right out of the skin. Repeat this step for each onion.&#xD;&#xA;&#xD;&#xA;Hope you find this useful...&#xD;&#xA;" />
  <row Id="9583" PostHistoryTypeId="2" PostId="4968" RevisionGUID="797e7545-7b02-4b80-a9bb-f2359ce32f08" CreationDate="2010-08-12T05:01:33.327" UserId="51" Text="I have a number of allergies and have found that certain preparations decrease or increase my reaction - as you mentioned cooking can sometimes decrease the reaction, with the exception of foods cooked with alcohol as the alcohol tends to enhance allergens and release volatile compounds.  This problem with especially severe for me as many alcoholic beverages use sulfates as preservatives which also triggers more allergic reactions.  I have found that many fresh fruits (especially berries) sold in my local market have been treated with an anti-mold/fungal gas to increase shelf life - this requires a thorough washing or peeling to remove even from the &quot;pre-washed&quot; produce." />
  <row Id="9584" PostHistoryTypeId="5" PostId="4951" RevisionGUID="e4805863-26c4-488f-80b5-aff21f1334ec" CreationDate="2010-08-12T05:02:20.220" UserId="60" Comment="phantom edit so I can reverse my downvote" Text="I'd like to add that you'll get additional nutrients from the peel, same as with potatoes and some other vegetables. " />
  <row Id="9585" PostHistoryTypeId="6" PostId="4762" RevisionGUID="e8d9a572-ebd4-4a3d-b614-36ec1e712998" CreationDate="2010-08-12T05:05:37.190" UserId="60" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;grilling&gt;&lt;boiling&gt;&lt;ribs&gt;" />
  <row Id="9591" PostHistoryTypeId="5" PostId="4564" RevisionGUID="735fc412-c9af-45df-af74-f23a0d64d4ea" CreationDate="2010-08-12T05:31:47.427" UserId="1101" Comment="Additional information" Text="Related to [What is the difference between sea salt and regular table salt?][1]&#xD;&#xA;&#xD;&#xA;What can I prepare that will work really well for a side-by-side comparison to demonstrate the difference between sea salt and regular table salt? Obviously, tasting the salts directly might work, but I'm looking for something that highlights the difference and is tasty at the same time.&#xD;&#xA;&#xD;&#xA;**Edit:**&#xD;&#xA;&#xD;&#xA;I'm looking for things that highlight the differences in the flavors of the salts or that the salts affect the flavor significantly due to the trace minerals. Why are the things you suggest ideal for this? I'm not looking for a list of foods you can add salt to - that list is endless.&#xD;&#xA;&#xD;&#xA;Why should I use sea salt?&#xD;&#xA;&#xD;&#xA;Here's a **hypothetical** example answer:&#xD;&#xA;&#xD;&#xA;&gt;*Adding sea salt to X makes it taste salty in the same way as table salt does. However if you use Y, the A will be B and the C will be D. You will notice a distinct difference.*&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/788/what-is-the-difference-between-sea-salt-and-regular-table-salt" />
  <row Id="9592" PostHistoryTypeId="2" PostId="4969" RevisionGUID="f4ae3cb7-4438-4e37-8a9a-8e2270beac22" CreationDate="2010-08-12T05:50:17.300" UserId="1888" Text="You can cook it in a regular pan. Even a non-stick pan without parchment paper is fine. Just cut it like brownies. You'll definitely need to adjust down cooking times given that your cheesecake will be a lot less thick, but be careful in doing so, especially if trying to add a brownie layer.&#xD;&#xA;&#xD;&#xA;If you start making cheesecakes regularly, however, I strongly recommend a springform pan for 3 reasons:&#xD;&#xA;&#xD;&#xA;1) It's more traditional and improves presentation&#xD;&#xA;&#xD;&#xA;2) It's standard, so it's more compatible with recipes&#xD;&#xA;&#xD;&#xA;3) A springform can more easily be fit into a water bath, which is, IMO, the best of all methods for making cheesecake. (and if surrounded carefully with foil, it will rarely leak, and even if it does the crust will provide some protection)" />
  <row Id="9593" PostHistoryTypeId="2" PostId="4970" RevisionGUID="feba6ccb-b85d-40a4-8eca-9f51afc839ae" CreationDate="2010-08-12T07:33:10.717" UserId="1274" Text="Why not all of them?&#xD;&#xA;&#xD;&#xA;That may sound like I'm taking the p*ss, but I'm not. There will be millions of sauces out there, and almost all of them will work with some main dish. We could try to list all of them. We could also try to reverse the question and see whether there are any sauces that disqualitfy themselves - and why they do so.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9594" PostHistoryTypeId="16" PostId="4970" RevisionGUID="feba6ccb-b85d-40a4-8eca-9f51afc839ae" CreationDate="2010-08-12T07:33:10.717" UserId="-1" />
  <row Id="9595" PostHistoryTypeId="2" PostId="4971" RevisionGUID="6d338910-4c53-418a-9cf1-0e41360cff71" CreationDate="2010-08-12T08:01:13.877" UserId="1274" Text="Hmmm, now I'm surprised. I always cook my corn husks 15-20 minutes. Gotta try shorter time, aparently!" />
  <row Id="9596" PostHistoryTypeId="2" PostId="4972" RevisionGUID="b482f213-0bbc-4d0e-816b-0ebb00d438c1" CreationDate="2010-08-12T08:02:34.670" UserId="1876" Text="I have a heavy bottomed sauté pan with a non-stick surface (could be Teflon). The handle is stainless steel and there are no plastic or rubber parts.&#xD;&#xA;&#xD;&#xA;Can this go in the oven? If so, what are safe temperatures for a non-stick surface?" />
  <row Id="9597" PostHistoryTypeId="1" PostId="4972" RevisionGUID="b482f213-0bbc-4d0e-816b-0ebb00d438c1" CreationDate="2010-08-12T08:02:34.670" UserId="1876" Text="Can nonstick pans go in the oven?" />
  <row Id="9598" PostHistoryTypeId="3" PostId="4972" RevisionGUID="b482f213-0bbc-4d0e-816b-0ebb00d438c1" CreationDate="2010-08-12T08:02:34.670" UserId="1876" Text="&lt;non-stick&gt;" />
  <row Id="9599" PostHistoryTypeId="2" PostId="4973" RevisionGUID="02517817-4f28-4556-b76c-bc519a903e0c" CreationDate="2010-08-12T08:36:00.970" UserId="1274" Text="Some pans have 'oven safe' labels on the bottom. That may help. &#xD;&#xA;&#xD;&#xA;If not: DuPont studies show that at 446°F Teflon starts offgassing toxic gasses (Multiple sources).&#xD;&#xA;&#xD;&#xA;Generally, I wouldn't put my non-stick pans in: use stainless.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9600" PostHistoryTypeId="2" PostId="4974" RevisionGUID="7f6d4fd7-2b32-462d-babf-ec4641d1ec06" CreationDate="2010-08-12T09:25:38.227" UserId="611" Text="Nonstick pans are generally not good in the oven.&#xD;&#xA;&#xD;&#xA;In my experience, the best thing to use is a cast-iron pan, which can go in and out of the oven with no worries. I'm just generally to lazy to use it, because I have to season it again.&#xD;&#xA;" />
  <row Id="9601" PostHistoryTypeId="5" PostId="4952" RevisionGUID="fee11216-afbc-4bb0-9160-ce0f11f3e414" CreationDate="2010-08-12T09:26:19.803" UserId="210" Comment="made the answer slightly easier to read" Text="I love making key lime pie.  I've made it a few times this summer with this very simple and delicious recipe:&#xD;&#xA;&#xD;&#xA; - 1 Container Cool Whip&#xD;&#xA; - 1 Can Sweetened Condensed Milk&#xD;&#xA; - 1/2 (or 1/3) C. Lime Juice&#xD;&#xA; - 1 Graham Cracker Crust&#xD;&#xA;    &#xD;&#xA;Mix first 3 ingredients, pour into crust and refrigerate at least a few hours before eating.&#xD;&#xA;&#xD;&#xA;The first time I made it, I used 1/2 C. lime juice (following the original recipe).  I found it a bit too acidic, so I lowered the amount to 1/3 C. The next time and I enjoyed it much better.  The first pie's crust got a little too wet after a few days of being refrigerated, but the second pie's crust didn't really get moist at all.  I would like the crust to be somewhere in between, but I would like to maintain the amount of lime juice.&#xD;&#xA;&#xD;&#xA;Is there someway I can control how moist the crust gets over a few days of being in the fridge without changing the ingredient amounts/proportions or the fridge's temperature?  For instance, something I can do before I pour the mixture into the crust or the temperature of the ingredients?" />
  <row Id="9602" PostHistoryTypeId="2" PostId="4975" RevisionGUID="4f015ffa-ed4f-4f52-a0f3-683849760ee9" CreationDate="2010-08-12T10:14:08.683" UserId="615" Text="me and some of my friends have allergic reactions to carrots if unpeeled or uncooked. Dont know why though. I usually peel them with thick washing gloves on :) and then boil them for a bit." />
  <row Id="9603" PostHistoryTypeId="2" PostId="4976" RevisionGUID="ff29fc48-9720-448c-99e7-7ed2017a07a7" CreationDate="2010-08-12T10:43:32.930" UserId="615" Text="One benefit could be saving your hands and skin from citrus infection.I never let lemon juice or any other strong acid get on my hands, it messes with the skin and can cause citrus infections (which is a common problem for bartenders cutting and squeezing limes and lemons by hand)." />
  <row Id="9604" PostHistoryTypeId="2" PostId="4977" RevisionGUID="b107d7f0-0e16-4c3b-8a23-3d246393f9e3" CreationDate="2010-08-12T11:55:43.763" UserId="750" Text="I have a pork fillet which I've cut in half and marinated in some honey and soy.  I heated a pan, and seared it on all sides, then put the pan in the oven at 180 deg C.  The question is, how long to leave it in the oven until it's cooked through?  I suspect it's about 20 minutes for the average fillet (3-4cm in diameter).  Any suggestions?" />
  <row Id="9605" PostHistoryTypeId="1" PostId="4977" RevisionGUID="b107d7f0-0e16-4c3b-8a23-3d246393f9e3" CreationDate="2010-08-12T11:55:43.763" UserId="750" Text="pork fillet cooking time" />
  <row Id="9606" PostHistoryTypeId="3" PostId="4977" RevisionGUID="b107d7f0-0e16-4c3b-8a23-3d246393f9e3" CreationDate="2010-08-12T11:55:43.763" UserId="750" Text="&lt;pork&gt;&lt;cooking-time&gt;" />
  <row Id="9607" PostHistoryTypeId="2" PostId="4978" RevisionGUID="281441a5-9642-424e-b284-3d2a66b1946e" CreationDate="2010-08-12T12:12:51.250" UserId="873" Text="My grandmother adds egg whites to boiling vegetable soup, right before it's done (if I remember correctly, she stirs it with a wooden spoon to break them into smaller pieces).  " />
  <row Id="9608" PostHistoryTypeId="16" PostId="4978" RevisionGUID="281441a5-9642-424e-b284-3d2a66b1946e" CreationDate="2010-08-12T12:12:51.250" UserId="-1" />
  <row Id="9609" PostHistoryTypeId="2" PostId="4979" RevisionGUID="45ca3c60-beb8-4ec2-8849-e21eaa304115" CreationDate="2010-08-12T12:14:47.157" UserId="1892" Text="I'm looking for a 100% rye pizza base recipe . The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them. &#xD;&#xA;&#xD;&#xA;I understand that they had to do something special to keep the pizza base from falling apart. I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintain a low GI.&#xD;&#xA;&#xD;&#xA;I'm looking for this for home use only.&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;(I wanted to tag this with &quot;rye&quot;, &quot;diabetic&quot; and &quot;low-gi&quot; as well - could someone with enough reputation points add these please)" />
  <row Id="9610" PostHistoryTypeId="1" PostId="4979" RevisionGUID="45ca3c60-beb8-4ec2-8849-e21eaa304115" CreationDate="2010-08-12T12:14:47.157" UserId="1892" Text="100% Rye Pizza Base Recipes" />
  <row Id="9611" PostHistoryTypeId="3" PostId="4979" RevisionGUID="45ca3c60-beb8-4ec2-8849-e21eaa304115" CreationDate="2010-08-12T12:14:47.157" UserId="1892" Text="&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="9612" PostHistoryTypeId="6" PostId="4979" RevisionGUID="97437e54-b7eb-4f91-b059-d4444c3ee966" CreationDate="2010-08-12T12:22:59.497" UserId="1443" Comment="edited tags" Text="&lt;dough&gt;&lt;pizza&gt;&lt;low-carb&gt;&lt;rye&gt;" />
  <row Id="9613" PostHistoryTypeId="2" PostId="4980" RevisionGUID="b550428f-7e21-4925-9bdd-cfbf454ace04" CreationDate="2010-08-12T12:28:31.967" UserId="750" Text="Well, I can report that for this particular fillet, 20 minutes was probably a tad to long.  It was a little dry, not overly so, but I think perhaps 15-18 minutes would have been better.  However, without an accurate thermometer in the oven or a meat thermometer, it's not a particularly reproducible scientific experiment." />
  <row Id="9614" PostHistoryTypeId="5" PostId="4979" RevisionGUID="246fd3ba-7ac3-42e2-bd25-6e0b733c7a7c" CreationDate="2010-08-12T12:30:29.013" UserId="1443" Comment="removed minor phrases (hi, thanks, request for tags)/clarified low-gi/removed home-use notice since there are no commercial prohibitions on questions" Text="I'm looking for a 100% rye pizza base recipe . The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them. &#xD;&#xA;&#xD;&#xA;I understand that they had to do something special to keep the pizza base from falling apart. I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintain a low glycemic index (I'm diabetic).&#xD;&#xA;" />
  <row Id="9615" PostHistoryTypeId="2" PostId="4981" RevisionGUID="1acfdeb1-3f00-4442-b718-7cd452c02f36" CreationDate="2010-08-12T12:35:49.003" UserId="1816" Text="From a taste perspective, I love the nutty flavor of browned butter.  From a culinary perspective, I'm curious what the process does to the butter.  &#xD;&#xA;&#xD;&#xA;I used browned and cooled butter in cookies yesterday.  The cookbook I was working with had another recipe for cookies with melted butter (not browned) and suggested using egg yolks to add some extra fat because melted butter is different than softened butter, but did not explain.  &#xD;&#xA;&#xD;&#xA;I followed the tips for adding egg yolks and the cookies came out well, but I'm curious if I could have skipped the egg yolks and cooled the butter until it was the temperature of butter for creaming (which I've read is around 70 degrees F) and creamed it as normal softened butter, or if browning it altered it permanently." />
  <row Id="9616" PostHistoryTypeId="1" PostId="4981" RevisionGUID="1acfdeb1-3f00-4442-b718-7cd452c02f36" CreationDate="2010-08-12T12:35:49.003" UserId="1816" Text="What's the Effect of Browning Butter" />
  <row Id="9617" PostHistoryTypeId="3" PostId="4981" RevisionGUID="1acfdeb1-3f00-4442-b718-7cd452c02f36" CreationDate="2010-08-12T12:35:49.003" UserId="1816" Text="&lt;baking&gt;&lt;butter&gt;" />
  <row Id="9618" PostHistoryTypeId="5" PostId="4979" RevisionGUID="d0141bd2-4c39-4772-b740-54e76e556cb7" CreationDate="2010-08-12T12:36:44.803" UserId="1443" Comment="sp" Text="I'm looking for a 100% rye pizza base recipe . The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them. &#xD;&#xA;&#xD;&#xA;I understand that they had to do something special to keep the pizza base from falling apart. I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index (I'm diabetic).&#xD;&#xA;" />
  <row Id="9619" PostHistoryTypeId="6" PostId="4981" RevisionGUID="1f3f3b91-63b4-498b-a8b8-e11ceeb2717c" CreationDate="2010-08-12T12:39:54.533" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;food-science&gt;&lt;butter&gt;" />
  <row Id="9620" PostHistoryTypeId="2" PostId="4982" RevisionGUID="51c9c4bc-1cfd-42aa-9184-8be79f0fa791" CreationDate="2010-08-12T12:40:06.453" UserId="1816" Text="My Teflon pans say they are safe to 350.  Try looking up your pans online to see what the manufacturer recommends." />
  <row Id="9621" PostHistoryTypeId="2" PostId="4983" RevisionGUID="5a717494-ab2a-4078-9a89-7fae0c4f1518" CreationDate="2010-08-12T12:41:28.010" UserId="750" Text="I leave the husk and silk on and boil for 15-20 minutes, the husk obviously slows the cooking time.  Then drain and remove the husks and silk to serve - although you need asbestos hands.&#xD;&#xA;&#xD;&#xA;Alternatively, remove the husks and silk, rub some butter on each cob and wrap in baking paper - twisting the ends to keep in the steam and butter.  Then microwave on high for 5-10 minutes, plus or minus, depending on how &quot;done&quot; you like your corn and how many cobs you're doing in the batch.  The butter melts through and the moisture in the corn/butter steams them perfectly." />
  <row Id="9622" PostHistoryTypeId="6" PostId="4865" RevisionGUID="fc1321ce-1029-4ae6-a20e-d455365293bd" CreationDate="2010-08-12T12:43:04.543" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;cake&gt;" />
  <row Id="9623" PostHistoryTypeId="5" PostId="4856" RevisionGUID="d4ae40cd-9399-49cc-81f4-ecf707ca6d04" CreationDate="2010-08-12T12:45:57.563" UserId="1603" Comment="added 247 characters in body" Text="It surely defines the tickness of the Pasta; tipically, more thicknesses corresponds to a greater number value.   &#xD;&#xA;Example for [Barilla][1]:&#xD;&#xA;&#xD;&#xA; 1. Capellini #1&#xD;&#xA; 2. Spaghettini #3 &#xD;&#xA; 3. Spaghetti #5&#xD;&#xA; 4. Vermicellini #7&#xD;&#xA; 5. Vermicelli #8&#xD;&#xA; 6. Bucatini #9&#xD;&#xA; 7. Bavettine #12&#xD;&#xA; 8. Bavette #13&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://it.barilla.com/prodotti/pasta/classici/index.htm" />
  <row Id="9624" PostHistoryTypeId="6" PostId="4966" RevisionGUID="1da2d1e6-1ae2-4bd0-9c07-e56bc3e886f4" CreationDate="2010-08-12T12:47:03.473" UserId="1443" Comment="tags" Text="&lt;preparation&gt;&lt;onions&gt;&lt;shortcuts&gt;" />
  <row Id="9625" PostHistoryTypeId="2" PostId="4984" RevisionGUID="adeeb960-9ed3-4e01-9a1d-5df138118b3b" CreationDate="2010-08-12T12:48:32.613" UserId="177" Text="I was thinking in particular about Brie because of it's soft texture..." />
  <row Id="9626" PostHistoryTypeId="1" PostId="4984" RevisionGUID="adeeb960-9ed3-4e01-9a1d-5df138118b3b" CreationDate="2010-08-12T12:48:32.613" UserId="177" Text="Is it possible to freeze cheese and retain the flavor?" />
  <row Id="9627" PostHistoryTypeId="3" PostId="4984" RevisionGUID="adeeb960-9ed3-4e01-9a1d-5df138118b3b" CreationDate="2010-08-12T12:48:32.613" UserId="177" Text="&lt;cheese&gt;&lt;freezing&gt;" />
  <row Id="9628" PostHistoryTypeId="5" PostId="4979" RevisionGUID="47878aaa-cce4-44ea-bdb9-d671113f54bb" CreationDate="2010-08-12T12:49:16.557" UserId="1892" Comment="added 230 characters in body" Text="I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know of one pizza place in town that sells them. &#xD;&#xA;&#xD;&#xA;I understand that they had to do something special to keep the pizza base from falling apart. I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.&#xD;&#xA;&#xD;&#xA;The only dietary requirements would be that the various ingredients maintain a low glycemic index or a specific ingredient with a high glycemic index can be counteracted by some other ingredient. And only using rye flour.&#xD;&#xA;" />
  <row Id="9629" PostHistoryTypeId="6" PostId="4754" RevisionGUID="938a2fe6-0155-48a4-bbd3-2437f7f127e3" CreationDate="2010-08-12T12:51:59.143" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;food-differences&gt;&lt;sour-cream&gt;&lt;creme-fraiche&gt;" />
  <row Id="9631" PostHistoryTypeId="2" PostId="4986" RevisionGUID="1aadf459-46e8-4edb-a7a7-80cbff1866ef" CreationDate="2010-08-12T12:56:06.310" UserId="177" Text="I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time.  Are there any techniques that could speed this up, or am I just being a nervous New Yorker?" />
  <row Id="9632" PostHistoryTypeId="1" PostId="4986" RevisionGUID="1aadf459-46e8-4edb-a7a7-80cbff1866ef" CreationDate="2010-08-12T12:56:06.310" UserId="177" Text="Is there a technique for glacé (glazing) that could speed up the process?" />
  <row Id="9633" PostHistoryTypeId="3" PostId="4986" RevisionGUID="1aadf459-46e8-4edb-a7a7-80cbff1866ef" CreationDate="2010-08-12T12:56:06.310" UserId="177" Text="&lt;fruit&gt;" />
  <row Id="9634" PostHistoryTypeId="4" PostId="4979" RevisionGUID="7832d5d2-bed4-4de9-ac85-40fa02d01449" CreationDate="2010-08-12T12:57:32.813" UserId="1892" Comment="Added a question mark to the title" Text="100% Rye Pizza Base Recipes?" />
  <row Id="9635" PostHistoryTypeId="6" PostId="4875" RevisionGUID="72562545-4cff-4a8a-800f-991ed3bd9c2b" CreationDate="2010-08-12T12:59:27.910" UserId="1443" Comment="tag" Text="&lt;cooking-techniques&gt;&lt;risotto&gt;&lt;shortcuts&gt;" />
  <row Id="9636" PostHistoryTypeId="2" PostId="4987" RevisionGUID="0c5a75bf-c4a3-4655-97e3-f20b35e29b01" CreationDate="2010-08-12T13:00:06.130" UserId="624" Text="Your recipe is suspect. Melted butter is the same in chemical composition as softened butter. The two react a bit differently in recipes due to the way that they interact with the other ingredients to impart textures: in short, the creamed butter will hold microscopic bubbles that the fully melted butter will not. Adding egg yolks will help the melted butter incorporate, and probably lead to more cakey cookies, but I'm the effect is hard to distill.&#xD;&#xA;&#xD;&#xA;As for brown butter, what happens is that as moisture evaporates from the butter, the boiling point increases (similar to what happens when making caramel or candy). As the boiling point of the butterfat increases, the temperature of the butter solids (which consist of lactose and milk proteins) begin to caramelize (the sugars) and undergo a [maillard reaction][1] (the protein). Both of these reactions will impart unique flavors to the butter, yielding the distinctive brown butter taste.&#xD;&#xA;&#xD;&#xA;As the butter heats, the integrity of the fat is damaged. This occurs to all fats, which is why you can only use a batch of fat for deep frying a few times before it needs to be discarded.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="9637" PostHistoryTypeId="6" PostId="4902" RevisionGUID="8d4ee63a-6715-4048-943a-a0d02933df1e" CreationDate="2010-08-12T13:01:15.833" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;cooking-time&gt;&lt;corn&gt;" />
  <row Id="9638" PostHistoryTypeId="2" PostId="4988" RevisionGUID="55267809-0307-490b-b9cd-5aedb0dfc06a" CreationDate="2010-08-12T13:01:31.730" UserId="1816" Text="Have you considered using 100% rye bread as your beginning and going from there, rather than pizza crust?  Peter Reinhart's [Bread Baker's Apprentice][1] has a 100% rye sourdough bread that might suit your needs, although it will be a time consuming process.  A preview is online in [Google Books][2].  The recipe is similar to a Neopolitan pizza dough - just basic ingredients with no fat.  Because of this, I'd roll out the pizza very thin, New York style, for a crackling crisp crust.  If you don't want to buy the book, many local libraries carry it in the US, at least.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688/ref=sr_1_1/186-4170384-8954751?ie=UTF8&amp;s=books&amp;qid=1281618059&amp;sr=8-1&#xD;&#xA;  [2]: http://books.google.com/books?id=yHGBOXSNogsC&amp;pg=PA239&amp;lpg=PA239&amp;dq=100%25+Sourdough+Rye+Bread+-+Peter+Reinhart&amp;source=bl&amp;ots=tVLYhXGuI_&amp;sig=vcLN5p88fgZpf7smLxtlM3TA_gE&amp;hl=en&amp;ei=de9jTOboLsX7lwfr0NiZAw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=3&amp;ved=0CCAQ6AEwAg#v=onepage&amp;q&amp;f=false" />
  <row Id="9640" PostHistoryTypeId="5" PostId="4873" RevisionGUID="faa5b9a9-869e-4f16-a72f-419b14b083b7" CreationDate="2010-08-12T13:09:16.487" UserId="1259" Comment="added 70 characters in body" Text="This is essentially a [Sous Vide][1] hack (like the [beer cooler][2], which is only slightly less weird). This would probably work best with a newer dish washer that can use cooler wash cycles. A quick google shows some wash cycles down in the 125F to 135F range, which is a common temperature to sous vide salmon. I personally don't like salmon at this temperature and prefer it cooked at either a much higher temperature with conventional methods or sous vide at 113F. If you try this, I would recommend using a dish washer that runs at a cooler temperature. It's also a good idea when cooking fish at low temperatures to buy sushi grade fish and avoid serving to anyone who is immune compromised (kids, elderly, pregnant, etc.). As chris has tested, some dishwashers apparently will hit 45c / 113f.&#xD;&#xA;&#xD;&#xA;And for everyone that thinks fish in a dishwasher is weird, Heston Blumenthal [cooks whole pigs in the hot tub][3]. Now that's weird. In fact, for Salmon, a hot tub may be closer to the ideal temperature for sous vide. However, I do not suggest it (even google doesn't find anyone trying it, and I'd hate to be the one responsible for starting it). I don't think a hot tub would meet cleanliness standards for cooking. &#xD;&#xA;&#xD;&#xA;I strongly recommend Douglas Baldwin's excellent [Sous Vide primer][4] if you want to try this method. He talks in detail about cooking times, effect the size of the fish has on cooking, pasteurization tables, and safety concerns. For this &quot;dish&quot; you want the Salmon Mi-Cuit recipe. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html&#xD;&#xA;  [3]: http://www.seriouseats.com/2008/11/heston-blumenthal-sous-vide-whole-pig-in-hot-tub.html&#xD;&#xA;  [4]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="9641" PostHistoryTypeId="6" PostId="4986" RevisionGUID="c608f3d4-615b-4259-b946-83edd4d9e492" CreationDate="2010-08-12T13:10:34.270" UserId="1443" Comment="edited tags" Text="&lt;fruit&gt;&lt;shortcuts&gt;" />
  <row Id="9642" PostHistoryTypeId="2" PostId="4989" RevisionGUID="9ff29d47-8e11-4723-80ca-527db1201a8f" CreationDate="2010-08-12T13:12:26.417" UserId="839" Text="We've successfully frozen shredded mozzarella and then baked with it without losing flavor. Apparently the thing to be concerned about is the texture, not the flavor, and harder cheeses tend to retain their texture better (though using them for cooking/baking is still the only recommended way) according to [Still Tasty][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/questions/index/135/page:1" />
  <row Id="9643" PostHistoryTypeId="2" PostId="4990" RevisionGUID="452bbb10-8a31-49b4-9c58-8b145d7fb071" CreationDate="2010-08-12T13:13:49.003" UserId="624" Text="Brie will probably freeze well since it doesn't have a curd structure and is fairly high in fat. I imagine the flavor won't be quite the same, but it should still be close.&#xD;&#xA;&#xD;&#xA;In my youth, before you could buy good cheese at supermarkets, my mom used to buy huge blocks of cheese and freeze them in a chest freezer. The flavor was about the same, but they were a bit worse for the wear. With cheddar, the curds would become much more pronounced for some reason and the cheese would appear drier than normal. I think the freezing shuffles the water around somehow in the curd, but I'm not sure.&#xD;&#xA;&#xD;&#xA;Parmesan always did fine, with no observable difference between the frozen and raw product. I assume this is because it has a very low moisture content.&#xD;&#xA;&#xD;&#xA;Try it out with a bit of cheese and see if the thawed product is passable." />
  <row Id="9644" PostHistoryTypeId="5" PostId="4895" RevisionGUID="ee44e15c-345f-4163-bb91-69ad8974a95f" CreationDate="2010-08-12T13:16:50.450" UserId="1259" Comment="added 1 characters in body" Text="As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 are thicker; there are also spaghetti #3 (which in Italy are called spaghettini), and #2 (vermicelli).&#xD;&#xA;&#xD;&#xA;Normal spaghetti are always #5, but the thickness depends from the brand, in the same way clothe sizes depend from the brand. " />
  <row Id="9645" PostHistoryTypeId="5" PostId="4987" RevisionGUID="796f1361-131b-42f8-97d2-1740b32ae7bd" CreationDate="2010-08-12T13:17:12.680" UserId="624" Comment="added 55 characters in body" Text="Your recipe is suspect. Melted butter is the same in chemical composition as softened butter. The two react a bit differently in recipes due to the way that they interact with the other ingredients to impart textures: in short, the creamed butter will hold microscopic bubbles that the fully melted butter will not. Adding egg yolks will help the melted butter incorporate, and probably lead to more cakey cookies (compensating for the flatness you get from melted butter), but the effect is hard to isolate.&#xD;&#xA;&#xD;&#xA;As for brown butter, what happens is that as moisture evaporates from the butter, the boiling point increases (similar to what happens when making caramel or candy). As the boiling point of the butterfat increases, the temperature of the butter solids (which consist of lactose and milk proteins) begin to caramelize (the sugars) and undergo a [maillard reaction][1] (the protein). Both of these reactions will impart unique flavors to the butter, yielding the distinctive brown butter taste.&#xD;&#xA;&#xD;&#xA;As the butter heats, the integrity of the fat is damaged. This occurs to all fats, which is why you can only use a batch of fat for deep frying a few times before it needs to be discarded.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="9646" PostHistoryTypeId="2" PostId="4991" RevisionGUID="797a6c55-e610-4c7f-bc4c-0775888463ad" CreationDate="2010-08-12T13:24:19.933" UserId="225" Text="Very easy, light and yet delicious chocolate souffle: 4 large egg whites; 120g good plain chocolate (70%); 20g sugar (or more to taste). 4 buttered ramekins.&#xD;&#xA;&#xD;&#xA;Melt the chocolate (your favoured method); whisk the egg whites with the sugar to stiff peaks (optional: add a pinch of salt); fold chocolate thoroughly into whites and pour into the ramekins; bake about 10 mins at 180C.&#xD;&#xA;&#xD;&#xA;Best not to cook all the way through because it is much nicer if it is still soft in the middle. In fact, it is also great uncooked and chilled as chocolate mousse.&#xD;&#xA;&#xD;&#xA;Advanced note: Higher cocoa butter content makes for easier folding into the egg whites, so good couverture chocolate is probably best. I've also done this recipe with 100% cacao which lacks both the sugar and the extra cocoa butter that regular 70% chocolate has: I found that I needed to add not only extra sugar for sweetness, but also butter (melted with the chocolate) to be able to get it smoothly folded in." />
  <row Id="9647" PostHistoryTypeId="16" PostId="4991" RevisionGUID="797a6c55-e610-4c7f-bc4c-0775888463ad" CreationDate="2010-08-12T13:24:19.933" UserId="-1" />
  <row Id="9648" PostHistoryTypeId="2" PostId="4992" RevisionGUID="6769f832-3339-48d8-bfd2-59c081f75f1e" CreationDate="2010-08-12T13:29:42.353" UserDisplayName="Silly Cow" Text="When trying to back white bread, I use yeast to make it rise. The problem is that I allways get a soury yeast taste with my bread. How do I avoid this &quot;sour bread&quot; effect?" />
  <row Id="9649" PostHistoryTypeId="1" PostId="4992" RevisionGUID="6769f832-3339-48d8-bfd2-59c081f75f1e" CreationDate="2010-08-12T13:29:42.353" UserDisplayName="Silly Cow" Text="Yeast Afterflavour" />
  <row Id="9650" PostHistoryTypeId="3" PostId="4992" RevisionGUID="6769f832-3339-48d8-bfd2-59c081f75f1e" CreationDate="2010-08-12T13:29:42.353" UserDisplayName="Silly Cow" Text="&lt;baking&gt;&lt;bread&gt;&lt;yeast&gt;" />
  <row Id="9651" PostHistoryTypeId="5" PostId="4992" RevisionGUID="65861f50-2d92-481e-9939-ae03830603c1" CreationDate="2010-08-12T13:34:16.570" UserId="624" Comment="spelling; edited title" Text="When trying to bake white bread, I use yeast to make it rise. The problem is that I always get a sour yeast taste with my bread. &#xD;&#xA;&#xD;&#xA;How do I avoid this &quot;sour bread&quot; effect?" />
  <row Id="9652" PostHistoryTypeId="4" PostId="4992" RevisionGUID="65861f50-2d92-481e-9939-ae03830603c1" CreationDate="2010-08-12T13:34:16.570" UserId="624" Comment="spelling; edited title" Text="Yeast Aftertaste" />
  <row Id="9653" PostHistoryTypeId="2" PostId="4993" RevisionGUID="d0676202-92a1-454d-b0c8-0a8e6b30c92c" CreationDate="2010-08-12T13:36:24.147" UserId="1799" Text="As I learnt from this [post][1], there are some fruits that should not be kept together with the others (e.g. watermelon and apple). Which fruits should be kept separately in order to prevent rotting?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/914/how-do-i-pick-a-watermelon-at-the-supermarket/920#920" />
  <row Id="9654" PostHistoryTypeId="1" PostId="4993" RevisionGUID="d0676202-92a1-454d-b0c8-0a8e6b30c92c" CreationDate="2010-08-12T13:36:24.147" UserId="1799" Text="How should I organize my fruits for storage?" />
  <row Id="9655" PostHistoryTypeId="3" PostId="4993" RevisionGUID="d0676202-92a1-454d-b0c8-0a8e6b30c92c" CreationDate="2010-08-12T13:36:24.147" UserId="1799" Text="&lt;storage-method&gt;&lt;fruit&gt;" />
  <row Id="9656" PostHistoryTypeId="2" PostId="4994" RevisionGUID="1f7f9069-7442-4e7c-b206-7cc4852c9ccc" CreationDate="2010-08-12T13:40:14.793" UserId="87" Text="[Cherimoya][1] is an amazing delicacy that I recommend you all to try it; however, I haven't found much culinary use for it other than eating it raw.&#xD;&#xA;&#xD;&#xA;What's your experience on cooking with this fruit?&#xD;&#xA;&#xD;&#xA;and on a side note, it sucks that I can't find it here in Canada :(&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cherimoya" />
  <row Id="9657" PostHistoryTypeId="1" PostId="4994" RevisionGUID="1f7f9069-7442-4e7c-b206-7cc4852c9ccc" CreationDate="2010-08-12T13:40:14.793" UserId="87" Text="cooking with cherimoya" />
  <row Id="9658" PostHistoryTypeId="3" PostId="4994" RevisionGUID="1f7f9069-7442-4e7c-b206-7cc4852c9ccc" CreationDate="2010-08-12T13:40:14.793" UserId="87" Text="&lt;fruit&gt;" />
  <row Id="9659" PostHistoryTypeId="2" PostId="4995" RevisionGUID="51efe602-3e99-40c2-ae39-ab33966c78c5" CreationDate="2010-08-12T13:41:09.750" UserId="210" Text="you might try forcing whatever it is into the cherries.  This can be done under pressure, which you might be [able to do it][1] using a [fizzgizz?][2] or maybe [with a creamer](http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/), or simply by vacuum packing the cherries with the soaking liquid.  once vacuum packed you might be able to put in a pressure cooker to increase the pressure, but I'm not sure what the heat would do to the cherries.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=AMQRSJUFuwM&#xD;&#xA;  [2]: http://www.fizzgiz.com/" />
  <row Id="9660" PostHistoryTypeId="2" PostId="4996" RevisionGUID="1d9fe5b7-466d-4775-b510-193c5169239a" CreationDate="2010-08-12T13:41:39.687" UserId="1618" Text="I recently picked up [this Bodum &quot;French Press&quot; style coffee maker][1] and so far, I'm really enjoying it for its simplicity. But I'm curious how I should be grinding my coffee.&#xD;&#xA;&#xD;&#xA;When I bought it, I grabbed a bag of pre-ground coffee at the grocery store and this worked well. But recently, I bought a can of beans and put it thru the coffee grinder at the store and I may have chose too coarse a grind as I seem to be getting very weak cups of coffee now.&#xD;&#xA;&#xD;&#xA;The manual said pick a &quot;coarse&quot; grind, so it turned the dial all the way to the left labeled &quot;coarse&quot;. I'm thinking it should have been somewhere in the middle, like &quot;Percolate&quot;.&#xD;&#xA;&#xD;&#xA;Any advice on the optimal grind?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bodum.com/int/en-us/shop/detail/10938-01/" />
  <row Id="9661" PostHistoryTypeId="1" PostId="4996" RevisionGUID="1d9fe5b7-466d-4775-b510-193c5169239a" CreationDate="2010-08-12T13:41:39.687" UserId="1618" Text="Ideal coffee grind for a French Press?" />
  <row Id="9662" PostHistoryTypeId="3" PostId="4996" RevisionGUID="1d9fe5b7-466d-4775-b510-193c5169239a" CreationDate="2010-08-12T13:41:39.687" UserId="1618" Text="&lt;coffee&gt;" />
  <row Id="9663" PostHistoryTypeId="2" PostId="4997" RevisionGUID="800afd87-4649-46ac-a827-3fe6483e9a95" CreationDate="2010-08-12T13:44:55.437" UserId="87" Text="I was in the middle east for a few weeks a few months ago. Anyways, I was introduced to the following Nestle cream: &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;It didn't really taste like the cream I'm used to here in North America.&#xD;&#xA;&#xD;&#xA;- Have any of you tried this before? &#xD;&#xA;- Can I make it at home?&#xD;&#xA;&#xD;&#xA;  [1]: http://javafoods.com/store/images/T/7616100952021.jpg" />
  <row Id="9664" PostHistoryTypeId="1" PostId="4997" RevisionGUID="800afd87-4649-46ac-a827-3fe6483e9a95" CreationDate="2010-08-12T13:44:55.437" UserId="87" Text="Nestle Cream &quot;Ashta&quot;" />
  <row Id="9665" PostHistoryTypeId="3" PostId="4997" RevisionGUID="800afd87-4649-46ac-a827-3fe6483e9a95" CreationDate="2010-08-12T13:44:55.437" UserId="87" Text="&lt;cream&gt;" />
  <row Id="9666" PostHistoryTypeId="2" PostId="4998" RevisionGUID="4eb3ac05-d6ae-409f-8f93-05dca3fce4c3" CreationDate="2010-08-12T13:47:16.913" UserId="87" Text="I have a $10 French press that serves me well. on my grinder, I set the dial right smack down in the middle for medium.&#xD;&#xA;&#xD;&#xA;**A BIG HOWEVER**&#xD;&#xA;&#xD;&#xA; - I find that my grinder's medium is comparable to the grocery market's Light coarse or even coarse. &#xD;&#xA; - What i do sometimes if my grinds are too small is actually i put a coffee filter under the sieved area of the press" />
  <row Id="9667" PostHistoryTypeId="10" PostId="4603" RevisionGUID="bc6de6d4-7df2-473c-9110-de559ae4b14f" CreationDate="2010-08-12T13:50:41.070" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1229,&quot;DisplayName&quot;:&quot;kiamlaluno&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9668" PostHistoryTypeId="5" PostId="4603" RevisionGUID="55a27b81-c82d-4729-8f88-2d7866be8f4a" CreationDate="2010-08-12T13:50:41.210" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What are some good substitutes for salt for those on low sodium diets?](http://cooking.stackexchange.com/questions/339/what-are-some-good-substitutes-for-salt-for-those-on-low-sodium-diets)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;What is the very best substitute for salt, and still tastes great?" />
  <row Id="9669" PostHistoryTypeId="2" PostId="4999" RevisionGUID="a855187f-80a8-4b98-902e-2d507ee1b929" CreationDate="2010-08-12T13:57:32.660" UserId="220" Text="You *do* want a coarse grind for french press coffee. The key is letting the coffee steep for long enough to make a strong brew. I have good results with a 5 minute steep time. Be sure to use a timer, and compare different times to find the optimal brew. As a general rule, if you are at altitude, then you need to add time because boiling water is cooler. &#xD;&#xA;&#xD;&#xA;Below is a picture of the coffee chunks in a coarse grind on top of a US 10 cent coin (17.9 mm in diameter).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ineedcoffee.com/03/coffeegrind/images/Coffee---Coarse-THUMB.jpg&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; EDIT: The reason to use a coarse grind for a french press is that finer grinds will get stuck in the filter and/or push their way through. This has three potential problems: 1) it will be harder to press down the filter, possibly leading to spillage or breakage; 2) your coffee will have grinds in it; 3) the coffee may become bitter, as the finer grinds that passed through the filter remain in contact with the coffee for too long. " />
  <row Id="9670" PostHistoryTypeId="2" PostId="5000" RevisionGUID="16c98f77-de63-4972-aa14-1bcca217e7cd" CreationDate="2010-08-12T14:02:51.570" UserId="1633" Text="It might be because you use to much yeast. You can experiment on how much yeast you actually need in your bread. Start by using half. If it's to little, use the amount you used + 50%. Repeat untill you have found the perfect amount of yeast. If it's to much yeast, you should no longer taste it." />
  <row Id="9671" PostHistoryTypeId="5" PostId="5000" RevisionGUID="e5b1f378-2b02-49cd-94a5-e7dd74ec6a64" CreationDate="2010-08-12T14:07:17.847" UserId="1443" Comment="spelling" Text="It might be because you use to much yeast. You can experiment on how much yeast you actually need in your bread. Start by using half. If it's too little, use the amount you used + 50%. Repeat until you have found the perfect amount of yeast. If it's too much yeast, you should no longer taste it." />
  <row Id="9672" PostHistoryTypeId="5" PostId="4999" RevisionGUID="ad401a68-3f4a-4ee8-9070-89cdc99103a5" CreationDate="2010-08-12T14:07:45.600" UserId="220" Comment="added 65 characters in body" Text="You *do* want a coarse grind for french press coffee. The key is letting the coffee steep for long enough to make a strong brew. I have good results with a 5 minute steep time. Be sure to use a timer, and compare different times to find the optimal brew. As a general rule, if you are at altitude, then you need to add time because boiling water is cooler. (Note that I am at 5000ft, so 5 minutes may be too long for you.)&#xD;&#xA;&#xD;&#xA;Below is a picture of the coffee chunks in a coarse grind on top of a US 10 cent coin (17.9 mm in diameter).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ineedcoffee.com/03/coffeegrind/images/Coffee---Coarse-THUMB.jpg&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; EDIT: The reason to use a coarse grind for a french press is that finer grinds will get stuck in the filter and/or push their way through. This has three potential problems: 1) it will be harder to press down the filter, possibly leading to spillage or breakage; 2) your coffee will have grinds in it; 3) the coffee may become bitter, as the finer grinds that passed through the filter remain in contact with the coffee for too long. " />
  <row Id="9673" PostHistoryTypeId="5" PostId="4944" RevisionGUID="223f23f5-5042-4d0b-b552-d82ccce3a7de" CreationDate="2010-08-12T14:12:41.360" UserId="210" Comment="added images of bacon options" Text="I'm english.  I mitigate timing issues by warming a pyrex dish or just a plate by keeping it under the pan I am grilling the stuff in (or in the oven on very low usually with the door open), then putting the bits that are cooked in the pan to keep warm.  Generally this is because I'm doing it for more than I can do on the grill in a single sitting though, but it would work for single portions. I do this:&#xD;&#xA;&#xD;&#xA;Grill (broil) your bacon (smoked back), sausages (pork) and tomato.  Bacon should be flipped once, when the fat on the rind is just taking colour, sausages turned a few times, tomato should be halved and done cut side up. &#xD;&#xA;&#xD;&#xA;whilst they are grilling prepare your scrambled eggs.  Just mix 2-3 eggs a little in a bowl, no need to whisk to death, just mix till loosely combined. Add a little cream or milk if you want. whatever egg recipe flots your boat &#xD;&#xA;&#xD;&#xA;The bacon will be done first (don't make it crispy -  just a little colour on the fatty bits).  remove it when done, and put on the warm plate under the grill pan to keep warm.  Cover it with another plate or foil. When the sausages are nearly done, pop in your toast.  &#xD;&#xA;&#xD;&#xA;Then season with salt and pepper and cook your scrambled eggs. Again do this according to your favourite egg recipe, I melt butter in a non stick frying pan, add the eggs and stir with wooden spoon until set.  some like the runnier than others.  finish with a large knob of butter and check the seasoning.&#xD;&#xA;&#xD;&#xA;toast, sausages and tomatoes should be done.  &#xD;&#xA;&#xD;&#xA;butter toast, put everything on a plate and eat with HP sauce and a hot cup of tea, no sugar, very little bit of milk, preferably from a pot of tea.&#xD;&#xA;&#xD;&#xA;if you don't like the idea of timing the eggs/toast with the finishing of the sausage you can grill everything till done and keep it all on the warm plate in the oven/under the grill pan (not directly under the heat, but under the pan which is under the heat) whilst you make the eggs/toast/tea.&#xD;&#xA;&#xD;&#xA;its not traditional, but I also like a slice of halloumi grilled with mine.  maybe that's just me.&#xD;&#xA;&#xD;&#xA;the bacon that is usually used is back bacon (I *much* prefer smoked)&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;but some people will use streaky bacon (again smoked is better IMHO):&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;It probably unlikely that you will get back bacon in italy, so you next best bet is slices of (smoked) pancetta which is similar to streaky bacon.&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;you might substitute a nice dry cured ham instead, but it won't be quite the same.  though ham and eggs is a good breakfast.&#xD;&#xA;&#xD;&#xA;  [1]: http://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Bacon.JPG/220px-Bacon.JPG&#xD;&#xA;  [2]: http://t1.gstatic.com/images?q=tbn:ANd9GcTVlEN4ifsoArUbUeAAsZGcu038gQmiodDyg11hOVRkO88K7SQ&amp;t=1&amp;usg=__QhSD6gyhAxLqBaBJdMm6x5zYHCs=&#xD;&#xA;  [3]: http://t1.gstatic.com/images?q=tbn:ANd9GcSudW9jsUSKof9gcx8EdVBxjJOQADY2QFxBlTZzgZieBlFhioQ&amp;t=1&amp;usg=__6NlDqpFZw4sMN_jRSp-z8pBkrP4=" />
  <row Id="9674" PostHistoryTypeId="5" PostId="4996" RevisionGUID="f4675fe5-f6ef-4746-905c-3f5ac5a1ed4f" CreationDate="2010-08-12T14:13:16.070" UserId="1618" Comment="ratio question" Text="I recently picked up [this Bodum &quot;French Press&quot; style coffee maker][1] and so far, I'm really enjoying it for its simplicity. But I'm curious how I should be grinding my coffee.&#xD;&#xA;&#xD;&#xA;When I bought it, I grabbed a bag of pre-ground coffee at the grocery store and this worked well. But recently, I bought a can of beans and put it thru the coffee grinder at the store and I may have chose too coarse a grind as I seem to be getting very weak cups of coffee now.&#xD;&#xA;&#xD;&#xA;The manual said pick a &quot;coarse&quot; grind, so it turned the dial all the way to the left labeled &quot;coarse&quot;. I'm thinking it should have been somewhere in the middle, like &quot;Percolate&quot;.&#xD;&#xA;&#xD;&#xA;Any advice on the optimal grind?&#xD;&#xA;&#xD;&#xA;EDIT: Also, What ratio of Tbsp to oz of water? (or grams to ml, if you prefer metric.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bodum.com/int/en-us/shop/detail/10938-01/" />
  <row Id="9675" PostHistoryTypeId="6" PostId="4996" RevisionGUID="b4c7f452-8dc6-43db-9020-1081ed5b14a7" CreationDate="2010-08-12T14:21:38.610" UserId="79" Comment="edited tags" Text="&lt;coffee&gt;&lt;french-press&gt;" />
  <row Id="9676" PostHistoryTypeId="5" PostId="5000" RevisionGUID="edce2fbb-bb6e-4771-bce6-a63413d53ff8" CreationDate="2010-08-12T14:22:38.963" UserId="1633" Comment="added 57 characters in body" Text="It might be because you use to much yeast. You can experiment on how much yeast you actually need in your bread. Start by using half. If it's too little, use the amount you used + 50%. Repeat until you have found the perfect amount of yeast. If it's too much yeast, you should no longer taste it.&#xD;&#xA;&#xD;&#xA;EDIT: Could also be because you let it raise to long." />
  <row Id="9677" PostHistoryTypeId="5" PostId="3775" RevisionGUID="ec1163e2-fe27-4eb7-bd64-5e59ff819027" CreationDate="2010-08-12T14:25:24.560" UserId="1816" Comment="Fixed formatting a bit" Text="If you are adventurous try [this][1] mint chutney. My wife cheats and uses peanut butter instead of grinding the peanuts...&#xD;&#xA;&#xD;&#xA;1 cup cleaned washed and drained coriander&#xD;&#xA;1/4 cup cleaned washed and drained mint leaves (pudina)&#xD;&#xA;3 green chillies&#xD;&#xA;1/2 lemon&#xD;&#xA;20-25 peanuts&#xD;&#xA;salt as per taste&#xD;&#xA;Method&#xD;&#xA;Chop the coriander, mint leaves coarsely.&#xD;&#xA;Put all ingredients in a small blender .&#xD;&#xA;Blend till smooth.&#xD;&#xA;Add very little water if required.&#xD;&#xA;Remove with a rubber spatula.&#xD;&#xA;Store in a clean dry airtight bottle in refrigerator.&#xD;&#xA;Use on buttered toast, bread or in sandwiches as seasoning.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipes.keralaz.info/pickles-recipes/Mint-Chutney.shtm" />
  <row Id="9678" PostHistoryTypeId="2" PostId="5001" RevisionGUID="793c9149-3d1f-4a3b-b10e-93be1f4b9a7b" CreationDate="2010-08-12T14:27:46.567" UserId="1274" Text="I haven't had it. As to making it at home: that would be a recipe, which normally is outside of this site's scope. I'll give you 2 links, though, from which I'll try to distill a general description of 'Ashta type cream'.&#xD;&#xA;&#xD;&#xA;This type of cream contains:&#xD;&#xA;&#xD;&#xA; - Milk, Milk-and-cream or powdered milk&#xD;&#xA; - (corn)starch&#xD;&#xA; - orange blossom or rose water&#xD;&#xA; - sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Source links:&#xD;&#xA;&#xD;&#xA;http://arabicbites.blogspot.com/2007/06/ataif-bil-ashta.html&#xD;&#xA;[http://www.tasteofbeirut.com/2010/05/lebanese-cream-ashta/][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tasteofbeirut.com/2010/05/lebanese-cream-ashta/" />
  <row Id="9679" PostHistoryTypeId="2" PostId="5002" RevisionGUID="70d92daf-70a5-4546-8707-19f7c96cc022" CreationDate="2010-08-12T14:33:12.573" UserDisplayName="vesper merryman" Text="I have tried to add vegetable oil to the water.  I have tried stirring while boiling.  Is there a better technique?" />
  <row Id="9680" PostHistoryTypeId="1" PostId="5002" RevisionGUID="70d92daf-70a5-4546-8707-19f7c96cc022" CreationDate="2010-08-12T14:33:12.573" UserDisplayName="vesper merryman" Text="How do I keep fettucini from sticking together while boiling it" />
  <row Id="9681" PostHistoryTypeId="3" PostId="5002" RevisionGUID="70d92daf-70a5-4546-8707-19f7c96cc022" CreationDate="2010-08-12T14:33:12.573" UserDisplayName="vesper merryman" Text="&lt;pasta&gt;" />
  <row Id="9682" PostHistoryTypeId="10" PostId="5002" RevisionGUID="e2e6ce20-7da6-44dc-809d-3335375a998d" CreationDate="2010-08-12T14:34:09.280" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9683" PostHistoryTypeId="5" PostId="5002" RevisionGUID="70d3322e-acad-4e2d-8e08-860af356d9e8" CreationDate="2010-08-12T14:34:09.467" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How can I keep pasta from sticking to itself?](http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have tried to add vegetable oil to the water.  I have tried stirring while boiling.  Is there a better technique?" />
  <row Id="9684" PostHistoryTypeId="2" PostId="5003" RevisionGUID="1eabff5b-a3cb-4d2f-b0c4-67295415de5a" CreationDate="2010-08-12T14:38:26.713" UserId="1862" Text="Every Kitchen needs a meat thermometer. Little too late in this case but it would have saved you here. I never used one at home until after I started working in a restaurant that only had a flat top and a convection oven with burgers on the menu. I got a relatively cheap one for $5-10 at Wal-mart and it does the job.  Another option for next time is to check your meat often and poke it with a spoon, once it feels firm throughout, like the skin on the back of your hand when you make a fist, it's done." />
  <row Id="9685" PostHistoryTypeId="5" PostId="4995" RevisionGUID="6faa9da1-04e9-4633-8c7a-0ecafa309b20" CreationDate="2010-08-12T14:44:00.503" UserId="210" Comment="added 71 characters in body" Text="you might try forcing whatever it is into the cherries.  This can be done under pressure, which you might be [able to do it][1] using a [fizzgizz?][2] or maybe [with a creamer](http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/), or simply by vacuum packing the cherries with the soaking liquid.  once vacuum packed you might be able to put in a pressure cooker to increase the pressure, but I'm not sure what the heat would do to the cherries.&#xD;&#xA;&#xD;&#xA;EDIT:  having read the recipe, I'm not sure any of this would work.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=AMQRSJUFuwM&#xD;&#xA;  [2]: http://www.fizzgiz.com/" />
  <row Id="9686" PostHistoryTypeId="8" PostId="4895" RevisionGUID="1cbcf9a7-10bf-49d9-8a82-7548d1604377" CreationDate="2010-08-12T14:44:45.013" UserId="1229" Comment="Rollback to [8a9502a2-c003-4cc0-a725-6a00bbfbb35f]" Text="As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 are thicker; there are also spaghetti #3 (which in Italy are called spaghettini), and #2 (vermicelli).&#xD;&#xA;&#xD;&#xA;Normal spaghetti are always #5, but the thickness depends from the brand, in the same way cloth sizes depend from the brand. " />
  <row Id="9687" PostHistoryTypeId="5" PostId="4895" RevisionGUID="cac06248-cac4-4761-b4da-da5139291f26" CreationDate="2010-08-12T14:45:27.303" UserId="1229" Comment="changed cloth with shirt" Text="As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 are thicker; there are also spaghetti #3 (which in Italy are called spaghettini), and #2 (vermicelli).&#xD;&#xA;&#xD;&#xA;Normal spaghetti are always #5, but the thickness depends from the brand, in the same way shirt sizes depend from the brand. " />
  <row Id="9688" PostHistoryTypeId="2" PostId="5004" RevisionGUID="6948670b-2714-4d32-8d37-e5a120bd5850" CreationDate="2010-08-12T14:46:32.480" UserId="1675" Text="apples are typically the ones who cause problems. They cause bananas skins to ripen while the inside fruit does not actually get ripe. The best method for keeping fruit ripe without rotting is to let them ripen at room temperature, and then refrigerate them when they are at peak. &#xD;&#xA;&#xD;&#xA;If you buy fruit in bulk, check for signs of mold/rot regularly. This way you only have to throw away the bad one, instead of having it spread to the whole batch." />
  <row Id="9689" PostHistoryTypeId="2" PostId="5005" RevisionGUID="56a27396-4a9b-4108-be46-37844af691c9" CreationDate="2010-08-12T14:47:05.677" UserId="67" Text="Anything that outgasses ethylene should be kept away from other items (both fruits and vegetables), in a well-ventelated area, if possible.&#xD;&#xA;&#xD;&#xA;Apples and bananas are the two most common culprits, but the list is much longer.  Subzero has a [list of etylene producers and ethylene sensitive items][1], which I'm reproducing below in case of link rot:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Ethylene producing foods**&#xD;&#xA;&#xD;&#xA;* apples &#xD;&#xA;* apricots &#xD;&#xA;* avocados &#xD;&#xA;* ripening bananas &#xD;&#xA;* cantaloupe &#xD;&#xA;* cherimoyas &#xD;&#xA;* figs &#xD;&#xA;* honeydew &#xD;&#xA;* kiwifruit &#xD;&#xA;* mamey sapote &#xD;&#xA;* mangoes &#xD;&#xA;* mangosteen &#xD;&#xA;* nectarines &#xD;&#xA;* papayas &#xD;&#xA;* passion fruit &#xD;&#xA;* peaches &#xD;&#xA;* pears &#xD;&#xA;* persimmons &#xD;&#xA;* plantains &#xD;&#xA;* plums &#xD;&#xA;* prunes &#xD;&#xA;* quince &#xD;&#xA;* tomatoes &#xD;&#xA;&#xD;&#xA;**Ethylene sensitive foods**&#xD;&#xA;&#xD;&#xA;* unripe bananas &#xD;&#xA;* green beans &#xD;&#xA;* Belgian endive &#xD;&#xA;* broccoli &#xD;&#xA;* Brussels sprouts &#xD;&#xA;* cabbage &#xD;&#xA;* carrots &#xD;&#xA;* cauliflower &#xD;&#xA;* chard &#xD;&#xA;* cucumbers &#xD;&#xA;* eggplant &#xD;&#xA;* leafy greens &#xD;&#xA;* lettuce &#xD;&#xA;* okra &#xD;&#xA;* parsley &#xD;&#xA;* peas &#xD;&#xA;* peppers &#xD;&#xA;* spinach &#xD;&#xA;* squash &#xD;&#xA;* sweet potatoes &#xD;&#xA;* watercress &#xD;&#xA;* watermelon&#xD;&#xA;&#xD;&#xA;  [1]: http://www.subzero.com/livingkitchen/lifestyle/tipsdetail.aspx?tid=1&amp;oid=9" />
  <row Id="9690" PostHistoryTypeId="2" PostId="5006" RevisionGUID="18340964-3783-45ce-a35a-7533dc87ee1b" CreationDate="2010-08-12T14:47:21.213" UserId="1862" Text="I always shuck my corn just before I want to cook it. Never buy pre-shucked corn as it loses it's freshness sitting there in plastic. I bring the water to a boil, but instead of salt like you would use for most vegetables, I use about a tablespoon of sugar. This helps to add sweetness to the corn.  I put the corn in and boil at a medium rolling boil for about 8 minutes.  The corn changes colour to a deeper yellow just before this." />
  <row Id="9691" PostHistoryTypeId="2" PostId="5007" RevisionGUID="c06fe6f0-aa5e-40cb-9da1-2eef0cbe86fa" CreationDate="2010-08-12T14:48:03.303" UserId="364" Text="Our press is a smaller version of yours, and we use 1 TB of whole beans for every 4 ounces of water. Our pot makes a maximum of 12 ounces. &#xD;&#xA;&#xD;&#xA;We have our own coffee grinder, a [Black &amp; Decker SmartGrind][1]. There are no settings for the grind; it's a matter of holding down the button. I pulse the button about a dozen times, and that works well. &#xD;&#xA;&#xD;&#xA;When the coffee has turned out too weak, the problem has always been that I did not grind the coffee enough. I have not had a problem with too many fine grounds missing the filter. Just don't drink that last sip of coffee, and you'll be fine. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Black-Decker-CBG100S-Smartgrind-Stainless/dp/B000BHIQPI" />
  <row Id="9692" PostHistoryTypeId="5" PostId="4846" RevisionGUID="b8ef38c7-aa4c-43c6-80c8-27b6e4c11151" CreationDate="2010-08-12T14:51:30.643" UserId="1862" Comment="deleted 1 characters in body" Text="Beer Can Chicken has a few tricks to have it turn out amazing as opposed to just average.  I always take my thawed chicken and rub it all over inside and out with vegetable oil and pureed garlic (about one large clove). Then I coat the skin with seasonings like salt, pepper, seasoned salt or chicken/poultry seasoning like sage or an \Italian mix; you can use anything the you want. Cajun spice and lemon are also pretty good.  The beer has to have some flavour to it, don't use a light beer. Apple ciders (strong bow, perry's pear cider, black thorne) or a white wine/cooking cherry will also do the trick. I use a half a pop/beer can and then stuff the chicken and the bottom tray with onions, red peppers, garlic and celery. The key to crispy skin and moist chicken is low heat on the BBQ, turn one side onto medium heat and put the chicken on the off side with the lid closed for 20 minutes per pound of chicken.  Practice makes perfect....chicken." />
  <row Id="9693" PostHistoryTypeId="2" PostId="5008" RevisionGUID="14dec13e-7915-4a13-ae44-4742b9c820a5" CreationDate="2010-08-12T14:54:30.497" UserId="1675" Text="It is done to make cleaning easier, remove the bitterness and improve the look of the carrot. Same type of reasons why people peel potatoes. &#xD;&#xA;&#xD;&#xA;does not exactly relate to the question at hand. But for parsnips you are supposed to peel them because there is a compound that is a carcinogen in the peel. Similar to why you are not supposed to eat apple seeds." />
  <row Id="9694" PostHistoryTypeId="6" PostId="4993" RevisionGUID="bd4e624b-6841-4ddc-9c08-e55c674d83c7" CreationDate="2010-08-12T14:55:04.067" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;fruit&gt;&lt;organization&gt;" />
  <row Id="9695" PostHistoryTypeId="5" PostId="4984" RevisionGUID="48adc03e-3ca6-4108-a9a8-1d940752c232" CreationDate="2010-08-12T15:05:56.520" UserId="364" Comment="Grammar: it's --&gt; its" Text="I was thinking in particular about Brie because of its soft texture..." />
  <row Id="9696" PostHistoryTypeId="2" PostId="5009" RevisionGUID="45c15893-97d6-41c7-a774-97b164e565ed" CreationDate="2010-08-12T15:08:02.880" UserId="364" Text="I have frozen Brie, having found it on clearance at the store but not having a plan to use it any time soon. Once defrosted, it seemed (to me) to be the same as if it were fresh. " />
  <row Id="9697" PostHistoryTypeId="5" PostId="4844" RevisionGUID="22140dc4-8b3c-4d64-b37c-b347218a84ae" CreationDate="2010-08-12T15:10:52.733" UserId="1443" Comment="an experiment" Text="A lower heat.  &#xD;&#xA;&#xD;&#xA;You should be able to fry them at a comfortable heat (e.g. medium rather than medium high).  &#xD;&#xA;&#xD;&#xA;Also, if you add any oil to the pan, use a higher smoking point oil like canola. If you have a splatter screen, that can help to trap some of the oil rather than letting it fall back into the pan and burning." />
  <row Id="9698" PostHistoryTypeId="6" PostId="4842" RevisionGUID="7c01df6b-a62b-4e3b-88de-2d7f1750f5be" CreationDate="2010-08-12T15:12:06.430" UserId="1443" Comment="edited tags; edited tags" Text="&lt;frying&gt;&lt;sausages&gt;" />
  <row Id="9699" PostHistoryTypeId="5" PostId="4410" RevisionGUID="f870f0e8-be4d-4213-82e7-39ad7b9fccb8" CreationDate="2010-08-12T15:19:37.917" UserId="1443" Comment="deleted 56 characters in body" Text="After cooking 90% of the way, pat fries dry on paper towels and lightly brush with a mix of ingredients--tomato paste, honey, vinegar, and garlic/onion powder. Finish in the oven on very high heat (450-500) until the outsides begin to brown.  &#xD;&#xA;&#xD;&#xA;If you can only use tomatoes and not paste, reduce the above ingredients in a saucepan, substituting fresh tomatoes for tomato paste.  Reduce to about 1/3 volume, so that it's closer to a sauce/glaze, and use that as a coating instead." />
  <row Id="9701" PostHistoryTypeId="2" PostId="5010" RevisionGUID="45b8e972-e1a3-4ce8-bc63-8e919e8943c1" CreationDate="2010-08-12T15:25:41.773" UserId="1393" Text="Another thing to consider: maybe the yeast taste isn't bad, just something you aren't quite used to yet. I like to get a little bit of that yeasty flavor. Might be something that grows on you. (No pun intended.)" />
  <row Id="9702" PostHistoryTypeId="5" PostId="4994" RevisionGUID="1dce0e81-e000-4eee-aea6-201afa7e8e23" CreationDate="2010-08-12T15:32:11.513" UserId="87" Comment="deleted 11 characters in body" Text="[Cherimoya][1] is an amazing delicacy that I highly recommend; however, I haven't found much culinary use for it other than eating it raw.&#xD;&#xA;&#xD;&#xA;What's your experience on cooking with this fruit?&#xD;&#xA;&#xD;&#xA;and on a side note, it sucks that I can't find it here in Canada :(&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cherimoya" />
  <row Id="9703" PostHistoryTypeId="5" PostId="4934" RevisionGUID="8ca62a92-f543-46ee-8d0f-ddca4a1c12d8" CreationDate="2010-08-12T15:44:23.090" UserId="1342" Comment="added 27 characters in body; added 127 characters in body" Text="As an Italian, I really don't know the logic behind the number. I also asked my mother, to no avail. We don't know, but as far as my feeling goes, it's just a numbering system for the product, e.g. there's no implicit meaning into it. &#xD;&#xA;&#xD;&#xA;As far as we worry about it or not, sure we do. Matching the wrong pasta with a given sauce is almost blasphemy and as a feedback for the mistake you can be frowned upon up to being openly insulted. I'm not kidding. For example, meaty stuff (such as ragu', also known as bolognese, but only outside of Italy) are matched with penne, tagliatelle, fusilli, and in general all egg-based pasta (e.g. strozzapreti, paglierini, pappardelle, spaghetti alla chitarra). Spaghetti bolognese is heresy for us.&#xD;&#xA;&#xD;&#xA;Spicy sauces, such as puttanesca, amatriciana, carbonara and so on, require normal pasta, and can be matched with spaghetti, or also penne. Pesto always goes with bavette, although sometimes we use spaghetti for convenience, but I feel it unnatural.&#xD;&#xA;&#xD;&#xA;To sum up, there is no simple rule, although instinctively, if you tell me a sauce (even invented brand new) I can tell you which pasta is appropriate and which one is not.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9704" PostHistoryTypeId="2" PostId="5011" RevisionGUID="460c6721-e085-40ec-b275-e25388f266b2" CreationDate="2010-08-12T15:50:04.947" UserId="1393" Text="Here's a thought. What about brushing the crust with melted, clarified butter and chilling it for a few minutes first? That might provide a moisture barrier that would prevent it from absorbing so much water from the filling." />
  <row Id="9705" PostHistoryTypeId="2" PostId="5012" RevisionGUID="cf47298e-c2d0-4129-ac76-2b432669054b" CreationDate="2010-08-12T15:50:49.533" UserId="51" Text="There are some recipes available on a rare fruit website, it also offers a link to an organic cherimoya orchard in California where you can order the fruit.&#xD;&#xA;&#xD;&#xA;http://www.rain.org/~sals/eat.html" />
  <row Id="9706" PostHistoryTypeId="2" PostId="5013" RevisionGUID="e72ee5c8-bf56-4196-b4c6-e031d1777456" CreationDate="2010-08-12T16:29:56.227" UserId="16" Text="They are just a &quot;product number&quot;, and it may vary for the same kind of pasta from a manufacturer to another." />
  <row Id="9707" PostHistoryTypeId="2" PostId="5014" RevisionGUID="68bb7d4b-d2d2-4d47-800c-d6a541a372e0" CreationDate="2010-08-12T16:40:56.013" UserId="1759" Text="I've used a French press for many years and use a coarse grind. My grind looks like Kevin Selker's pic above. One thing I do though is to stir the grinds just after adding the water to the French Press before inserting the screen. " />
  <row Id="9708" PostHistoryTypeId="2" PostId="5015" RevisionGUID="17b72cbc-7224-434e-8c6c-ba10739e9dec" CreationDate="2010-08-12T16:55:10.393" UserId="403" Text="Cherimoya ice cream is delicious. I've also had cherimoya in pancakes." />
  <row Id="9709" PostHistoryTypeId="2" PostId="5016" RevisionGUID="f1e0e4c5-62c0-4918-ae89-1d7d21f26ef5" CreationDate="2010-08-12T16:58:18.907" UserId="104" Text="I've found by asking that most people don't bake the graham cracker crust before filling it. This is especially true if we're talking about a pre-made grocery store graham cracker crust.&#xD;&#xA;&#xD;&#xA;It needs to be baked and &quot;sealed&quot; in the process and it will stay much firmer and hold up against the moisture longer.&#xD;&#xA;&#xD;&#xA;I brush graham cracker crusts with an egg wash and bake for a few minutes until it toasts up a darker brown. The egg wash, when baked on, helps form a decent barrier against the moisture of the pie contents. This has the added benefit of a much better tasting graham cracker crust.&#xD;&#xA;&#xD;&#xA;If you aren't used to doing this baking step, you'll probably be surprised how much better the pie turns out. You'll also start noticing how many unbaked graham cracker crusts show up at gatherings as it's immediately obvious the difference once you've seen both." />
  <row Id="9710" PostHistoryTypeId="2" PostId="5017" RevisionGUID="bd700945-4545-47eb-9aa5-bac68eefc7f3" CreationDate="2010-08-12T16:59:10.967" UserId="1174" Text="The meat 'is ready' when certain temperature inside it is reached. For pork it's about 82C. The warming-up speed mostly depends on how much fat is there in your meat. &#xD;&#xA;&#xD;&#xA;If you have fatty meat it'll be ready very soon, 10-12 minutes maximum or even earlier. If it's lean then the time is a few minutes longer. But in this case it's really worth to take the meat out of the fridge 1-2 hours before cooking and let it warm-up a little bit. Otherwise it's difficult to make it ready inside and not to carbonize the surface. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="9711" PostHistoryTypeId="2" PostId="5018" RevisionGUID="b32f5856-e4a7-4e53-869f-000ac4900d59" CreationDate="2010-08-12T17:01:21.350" UserId="1618" Text="**Try a different yeast**&#xD;&#xA;&#xD;&#xA;Any beer brewer will tell you that the yeast you use can make up to 50% of the flavor of the beer. Different yeasts produce different flavors. The same is true for bread.&#xD;&#xA;&#xD;&#xA;Now, if you're getting a &quot;sour&quot; effect, it's possible that you have bacteria hanging out with your yeast. (A sour dough culture is a mixture of bacteria and yeast that co-exist. The bacteria are frequently responsible for the &quot;sour&quot; taste -- which I happen to like...)&#xD;&#xA;&#xD;&#xA;**Try keeping your work area, hands, and bowls sterile**&#xD;&#xA;&#xD;&#xA;Perhaps you're infecting your dough when you're kneading it. Wash and/or sterilize everything that comes in contact with the dough. When you waiting for it to rise, cover it with plastic wrap to keep anything from floating thru the air and landing on it.&#xD;&#xA;&#xD;&#xA;(Beer brewers tend to be obsessed with cleanliness for this same reason. Don't want random bacteria infecting the beer.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9712" PostHistoryTypeId="2" PostId="5019" RevisionGUID="28f0f212-ee52-4b19-93a8-f28c996252ef" CreationDate="2010-08-12T17:03:24.593" UserId="177" Text="I wanted to substitute Quinoa Flour for bleached in an apple nut-bread recipe - will it work, any adjustments for similar substitutions in general?" />
  <row Id="9713" PostHistoryTypeId="1" PostId="5019" RevisionGUID="28f0f212-ee52-4b19-93a8-f28c996252ef" CreationDate="2010-08-12T17:03:24.593" UserId="177" Text="Can I substitute quinoa flour for bleached flour in a baking recipe?" />
  <row Id="9714" PostHistoryTypeId="3" PostId="5019" RevisionGUID="28f0f212-ee52-4b19-93a8-f28c996252ef" CreationDate="2010-08-12T17:03:24.593" UserId="177" Text="&lt;baking&gt;" />
  <row Id="9715" PostHistoryTypeId="2" PostId="5020" RevisionGUID="eaa3931a-8101-4a47-a63d-82aa5230f1f0" CreationDate="2010-08-12T17:06:41.983" UserId="624" Text="My family really liked this after they had it on a trip to Oman.&#xD;&#xA;&#xD;&#xA;I've never tried to make it, but it can be purchased for not much money at indian/middle eastern food stores. It is a bit hard to find, but in any decent city there should be something. I get mine from a little halal market I also get my lamb and goat from.&#xD;&#xA;&#xD;&#xA;It makes excellent mango smoothies.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9716" PostHistoryTypeId="5" PostId="4952" RevisionGUID="c56568f2-91e7-4d50-817d-29bdeb8d7875" CreationDate="2010-08-12T17:14:03.610" UserId="1832" Comment="edited body; added 9 characters in body" Text="I love making key lime pie.  I've made it a few times this summer with this very simple and delicious recipe:&#xD;&#xA;&#xD;&#xA; - 1 Container Cool Whip&#xD;&#xA; - 1 Can Sweetened Condensed Milk&#xD;&#xA; - 1/2 (or 1/3) C. Lime Juice&#xD;&#xA; - 1 Graham Cracker Crust&#xD;&#xA;    &#xD;&#xA;Mix first 3 ingredients, pour into crust and refrigerate at least a few hours before eating.&#xD;&#xA;&#xD;&#xA;The first time I made it, I used 1/2 C. lime juice (following the original recipe).  I found it a bit too acidic, so I lowered the amount to 1/3 C. the next time and I enjoyed it much better.  The first pie's crust got a little too wet after a few days of being refrigerated, but the second pie's crust didn't really get moist at all.  I would like the crust to be somewhere in between, but I would like to maintain the amount of lime juice at 1/3 C.&#xD;&#xA;&#xD;&#xA;Is there someway I can control how moist the crust gets over a few days of being in the fridge without changing the ingredient amounts/proportions or the fridge's temperature?  For instance, something I can do before I pour the mixture into the crust or the temperature of the ingredients?" />
  <row Id="9717" PostHistoryTypeId="2" PostId="5021" RevisionGUID="7cf478b6-26a2-47ae-990e-0df026d1c10f" CreationDate="2010-08-12T17:19:43.677" UserId="950" Text="If raw eggs are nearing their expiry date, can they be preserved in the freezer? Would there be any issues with them after taking them out of the freezer?" />
  <row Id="9718" PostHistoryTypeId="1" PostId="5021" RevisionGUID="7cf478b6-26a2-47ae-990e-0df026d1c10f" CreationDate="2010-08-12T17:19:43.677" UserId="950" Text="Can raw eggs be frozen?" />
  <row Id="9719" PostHistoryTypeId="3" PostId="5021" RevisionGUID="7cf478b6-26a2-47ae-990e-0df026d1c10f" CreationDate="2010-08-12T17:19:43.677" UserId="950" Text="&lt;storage-method&gt;&lt;eggs&gt;&lt;freezing&gt;" />
  <row Id="9720" PostHistoryTypeId="2" PostId="5022" RevisionGUID="5a8aa792-96d1-4005-83f0-4b283a38f0fa" CreationDate="2010-08-12T17:21:34.407" UserId="1259" Text="I had an idea a while back to make stuffed french fries. I was thinking specifically about a cheesy, thick, french onion soup sort of a thing inside a crispy french fry (not a steak fry). I can't figure out how to get a hot, liquidy substance inside without it coming out during frying or serving. " />
  <row Id="9721" PostHistoryTypeId="1" PostId="5022" RevisionGUID="5a8aa792-96d1-4005-83f0-4b283a38f0fa" CreationDate="2010-08-12T17:21:34.407" UserId="1259" Text="How could I make stuffed french fries?" />
  <row Id="9722" PostHistoryTypeId="3" PostId="5022" RevisionGUID="5a8aa792-96d1-4005-83f0-4b283a38f0fa" CreationDate="2010-08-12T17:21:34.407" UserId="1259" Text="&lt;please-remove-this-tag&gt;&lt;frying&gt;&lt;potatoes&gt;" />
  <row Id="9723" PostHistoryTypeId="2" PostId="5023" RevisionGUID="963a61e4-bda2-4df7-aa5a-da6137da5426" CreationDate="2010-08-12T17:22:22.473" UserId="624" Text="You can do whatever you want :)&#xD;&#xA;&#xD;&#xA;The flavor of quinoa is significantly different than that of white flour, and the consistency tends to be a bit grittier (although this is probably a function of the milling process). The other thing that quinoa lacks is gluten--the protein that makes bread doughs rubbery and stretchy. &#xD;&#xA;&#xD;&#xA;Gluten is necessary when making yeast breads to capture the CO2 released by yeast to make nice bubbles in the bread, although there are workarounds to try and mimic the consistency that have been developed by people with gluten allergies. For some ideas, see http://cooking.stackexchange.com/questions/1661/what-are-good-techniques-for-getting-gluten-free-bread-to-rise for some ideas. If you aren't opposed to gluten, you can buy gluten, usually at health food stores. It is usually labeled as &quot;vital wheat gluten&quot;. Add about 1/6th as much as the flour the recipe calls for.&#xD;&#xA;&#xD;&#xA;If the bread is a quick bread (using a something like baking powder as the leavening agent), you should be able to sub without changing the recipe. You'll need to keep an eye on the consistency since the quinoa will probably absorb a bit more or a bit less water depending on how finely it was milled." />
  <row Id="9724" PostHistoryTypeId="2" PostId="5024" RevisionGUID="e3fe9c8d-0d69-4ccc-85cb-240e829b754c" CreationDate="2010-08-12T17:22:52.657" UserId="1887" Text="I keep a list on my fridge from the June 2009 issue of *Cooking Light* magazine. (p. 45) Here's the details:&#xD;&#xA;&#xD;&#xA;Keep these in the fridge:&#xD;&#xA;&#xD;&#xA; - Artichokes&#xD;&#xA; - Asparagus&#xD;&#xA; - Beans&#xD;&#xA; - Beets&#xD;&#xA; - Berries&#xD;&#xA; - Broccoli&#xD;&#xA; - Cabbage&#xD;&#xA; - Carrots&#xD;&#xA; - Cauliflower&#xD;&#xA; - Celery (which will last longer if you keep it wrapped in aluminum foil)&#xD;&#xA; - Cherries&#xD;&#xA; - Corn&#xD;&#xA; - Cucumbers&#xD;&#xA; - Figs&#xD;&#xA; - Grapes&#xD;&#xA; - Green onions (scallions)&#xD;&#xA; - Leafy greens&#xD;&#xA; - Leeks&#xD;&#xA; - Peas&#xD;&#xA; - Radishes&#xD;&#xA; - Summer squashes (including zucchini)&#xD;&#xA;&#xD;&#xA;On the countertop, away from direct sunlight in a container that allows air circulation, like a vented bowl. &#xD;&#xA;&#xD;&#xA; - Apples (move to fridge after 7 days)&#xD;&#xA; - Apricots&#xD;&#xA; - Avocados (refrigerate after ripening)&#xD;&#xA; - Bananas&#xD;&#xA; - Citrus Fruits&#xD;&#xA; - Eggplant&#xD;&#xA; - Kiwi (refrigerate after ripening)&#xD;&#xA; - Mangoes&#xD;&#xA; - Nectarines (refrigerate after ripening)&#xD;&#xA; - Papayas&#xD;&#xA; - Peaches (refrigerate after ripening)&#xD;&#xA; - Pears ((refrigerate after ripening)&#xD;&#xA; - Peppers&#xD;&#xA; - Pineapple&#xD;&#xA; - Plums (refrigerate after ripening)&#xD;&#xA; - Pomegranates&#xD;&#xA; - Pumpkins&#xD;&#xA; - Tomatoes&#xD;&#xA; - Watermelon&#xD;&#xA; - Winter squashes&#xD;&#xA;&#xD;&#xA;And, of course, keep onions, garlic, and potatoes in a dark, well-ventilated area." />
  <row Id="9725" PostHistoryTypeId="2" PostId="5025" RevisionGUID="483b0fa2-16c6-4157-a864-773a26712982" CreationDate="2010-08-12T17:24:34.607" UserId="1393" Text="How about injecting them post-frying with a very thin tipped syringe? You'd have to be quick :)" />
  <row Id="9726" PostHistoryTypeId="2" PostId="5026" RevisionGUID="29991096-9dcf-4baf-9ec8-aba765dac713" CreationDate="2010-08-12T17:26:30.670" UserId="60" Text="Yes.&#xD;&#xA;&#xD;&#xA;Freezing raw eggs in the shell will likely cause them to burst the shell though.&#xD;&#xA;&#xD;&#xA;See the following: &#xD;&#xA;&#xD;&#xA;* http://cooking.stackexchange.com/questions/821/can-i-freeze-egg-whites&#xD;&#xA;* http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" />
  <row Id="9727" PostHistoryTypeId="2" PostId="5027" RevisionGUID="376b857d-695b-4b90-880f-ea1e8455ae76" CreationDate="2010-08-12T17:27:00.623" UserId="624" Text="Yes, but not in shell (they explode, often spectacularly).&#xD;&#xA;&#xD;&#xA;See http://www.ochef.com/56.htm for some more information. In general, whites are better to freeze, although you can freeze yolks as well." />
  <row Id="9728" PostHistoryTypeId="2" PostId="5028" RevisionGUID="8a29eae5-1b05-463d-b695-4f8ad2a7e08f" CreationDate="2010-08-12T17:27:46.020" UserId="1434" Text="Consider buying a grinder and grinding the beans as you need them.  As soon as they are ground (at the supermarket), their flavour diminishes fast due to the increased surface area.  That's why it smells so good when you grind them!  Wouldn't you rather that flavour be in the coffee you brew?&#xD;&#xA;&#xD;&#xA;For french press, you can get away with using a cheap &quot;whizzy&quot; [blade grinder like this one][1].  For most other types of coffee, you should really use a [conical burr grinder like this one][2], which makes for a more even grind and doesn't heat the coffee as it grinds.&#xD;&#xA;&#xD;&#xA;If you really want to geek out on this, read *[How to Use a Press Pot][3]* on CoffeeGeek.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Krups-203-42-Touch-Coffee-Grinder/dp/B00004SPEU/&#xD;&#xA;  [2]: http://www.espressotec.com/store/pc/Rancilio-Rocky-Doserless-2010-Grinder-85p923.htm&#xD;&#xA;  [3]: http://coffeegeek.com/guides/presspot" />
  <row Id="9729" PostHistoryTypeId="2" PostId="5029" RevisionGUID="3ea6d46d-4696-4745-9d40-11a9f3632f0c" CreationDate="2010-08-12T17:34:15.277" UserId="1887" Text="One of the things I like about *Mastering the Art of French Cooking* is that the recipes go into great detail about how to do things. For example, Julia Child's recipe for roasted chicken does use butter (for which, of course, you can substitute pareve margarine for a slight change in taste), but it is also 3 pages long and includes suggestions for side dishes, wine recommendations, and instructions for how to make a sauce from the pan juices. Just reading the recipe taught me a lot about the whole philosophy about eating in the French style -- it's not a recipe just for chicken, but it's a whole meal thought of as one unit. &#xD;&#xA;&#xD;&#xA;It's also fascinating because the vegetable recipes are for the most part cooked for much longer than currently suggested and cooked with lots of butter and cream. &#xD;&#xA;&#xD;&#xA;I'll tell you that I don't use the cookbook as often as some of my others. (And I also keep a kosher kitchen.) But I love reading it to get ideas for meals and for preparation. And as Janelle pointed out, you can substitute for a lot of the dishes. In fact, margarine and fake cream (soy or whatever) will serve in the majority of dishes that don't contain pork or shellfish. And the majority of vegetable and fish dishes will do just fine as is for a dairy meal. " />
  <row Id="9730" PostHistoryTypeId="2" PostId="5030" RevisionGUID="4561e084-c2e5-425c-9b0d-6910c136da33" CreationDate="2010-08-12T17:42:21.473" UserId="403" Text="According to Bob's Red Mill, which makes the quinoa flour that I use:&#xD;&#xA;&#xD;&#xA;&gt; You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes. " />
  <row Id="9731" PostHistoryTypeId="2" PostId="5031" RevisionGUID="3b78366f-afcc-4a07-915e-444920138817" CreationDate="2010-08-12T17:46:02.230" UserId="964" Text="When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderately green and I'm always wondering if this should be discarded along with the brown end(s). If there are obvious blemishes in the garlic I'll remove those, but other than that is there a general rule of thumb?" />
  <row Id="9732" PostHistoryTypeId="1" PostId="5031" RevisionGUID="3b78366f-afcc-4a07-915e-444920138817" CreationDate="2010-08-12T17:46:02.230" UserId="964" Text="Should one always use the whole garlic clove?" />
  <row Id="9733" PostHistoryTypeId="3" PostId="5031" RevisionGUID="3b78366f-afcc-4a07-915e-444920138817" CreationDate="2010-08-12T17:46:02.230" UserId="964" Text="&lt;garlic&gt;" />
  <row Id="9734" PostHistoryTypeId="2" PostId="5032" RevisionGUID="ff32e560-8401-44ea-a8f6-2b5adeb057a3" CreationDate="2010-08-12T17:47:35.783" UserId="403" Text="What if you went another route and made firm mashed potatoes, formed them into little, finger-food-sized logs, baked them for a bit to firm them up, and then injected them with your filling, coated them in some sort of tasty batter, and then fried them?" />
  <row Id="9735" PostHistoryTypeId="2" PostId="5033" RevisionGUID="7ade810b-52fa-4aea-809f-ba06604dd286" CreationDate="2010-08-12T17:52:13.420" UserId="403" Text="I only ever use the white parts of the clove; the hardened brown bit doesn't taste good, and the green bit is the sprout, which I don't think tastes good, either." />
  <row Id="9736" PostHistoryTypeId="2" PostId="5034" RevisionGUID="eec93810-87c5-44a9-a188-b15b62639267" CreationDate="2010-08-12T17:52:50.203" UserId="1887" Text="The green in the center can have a bitter taste, and many chefs prefer to remove them. If the taste and color don't bother you, it will not cause problems for the dish. &#xD;&#xA;&#xD;&#xA;The brown end tends to a have a harder consistency than the rest of the clove, so may cause a problem depending on how you cook the garlic. If you're cooking it in a manner that leads to a very soft and mushy piece of garlic, you'd be better off discarding it. (Boiling in soup, for example.) It probably would not make much of a difference if you were browning the garlic for a topping. " />
  <row Id="9737" PostHistoryTypeId="2" PostId="5035" RevisionGUID="15742b54-0783-4e9a-9809-10281c837e46" CreationDate="2010-08-12T18:01:34.883" UserId="1887" Text="And you don't have to let your carrot peelings go to waste -- use them in making vegetable stock, along with bits from other vegetables. Mushroom stems, corn cobs, potato peels, etc. can all be used in stock as long as you strain it after cooking. (I keep large plastic bags in my freezer that hold vegetable trimmings and leftovers, and when the bag gets full, I'll make stock.)" />
  <row Id="9738" PostHistoryTypeId="2" PostId="5036" RevisionGUID="f3d51d34-7dbb-4a33-8658-b70a82851d05" CreationDate="2010-08-12T18:04:06.610" UserId="1019" Text="Sweet potato fries are one of my favorite sides.  I also love the taste of pumpkin, and thought it would be good to replace the sweet potato in sweet potato fries with pumpkin.  I am looking to make something very similar to sweet potato fries, but I am curious on a few things.&#xD;&#xA;&#xD;&#xA;I would love for them to be crispy on the outside and soft on the inside.  Should I fry them or bake them?  Other than salt and pepper, what spices would bring out the flavor of the pumpkin or pair well with it; would spices be necessary to make them tasty?" />
  <row Id="9739" PostHistoryTypeId="1" PostId="5036" RevisionGUID="f3d51d34-7dbb-4a33-8658-b70a82851d05" CreationDate="2010-08-12T18:04:06.610" UserId="1019" Text="How to make Pumpkin Fries" />
  <row Id="9740" PostHistoryTypeId="3" PostId="5036" RevisionGUID="f3d51d34-7dbb-4a33-8658-b70a82851d05" CreationDate="2010-08-12T18:04:06.610" UserId="1019" Text="&lt;recipe&gt;&lt;pumpkin&gt;" />
  <row Id="9741" PostHistoryTypeId="2" PostId="5037" RevisionGUID="93d7a0bd-441d-4611-8b28-b6bec592624e" CreationDate="2010-08-12T18:08:36.177" UserId="1393" Text="For maximum crispiness, you will want to fry, not bake. I've never tried this with pumpkin but I think it will be an interesting experiment. As far as spices go, I would highly recommend smoked paprika (pimenton de la vera or pimenton dulce). Another option would be some of the flavors from Thai curries, such ground coriander seed, black pepper, and red chili powder. Please let us know how these turn out!" />
  <row Id="9742" PostHistoryTypeId="2" PostId="5038" RevisionGUID="56422ea3-4e24-43d4-b87c-f49b526c2eba" CreationDate="2010-08-12T18:16:06.943" UserId="1832" Text="The typical technique is to freeze them after injecting and coating.  Then, go straight from the freezer to the fryer!" />
  <row Id="9743" PostHistoryTypeId="2" PostId="5039" RevisionGUID="87bb826a-2be5-4baf-99a4-982cd82c313b" CreationDate="2010-08-12T18:16:16.973" UserId="1887" Text="You could also go another route and make them sweet with cinnamon and sugar (and nutmeg and/or ginger if you like them).&#xD;&#xA;&#xD;&#xA;Edited to add: cumin is also good with sweet potato fries, so it'd probably be good with pumpkin fries.  " />
  <row Id="9744" PostHistoryTypeId="2" PostId="5040" RevisionGUID="aefa5a2d-177a-49bd-8559-73a13e3b12d3" CreationDate="2010-08-12T18:20:10.430" UserId="1832" Text="You might even want to double fry them - that is, fry them quickly for a minute or two, take them out and then right before you're going to serve them, fry them to get them very crispy.&#xD;&#xA;&#xD;&#xA;Also, you might want to consider sugaring them after they come out of the fryer/oil.  It would pair nicely with the paprika/thai/pepper Micheal recommends and with a salty flavor as well." />
  <row Id="9745" PostHistoryTypeId="2" PostId="5041" RevisionGUID="4d865d52-87fc-468e-a4f3-4db18e391daa" CreationDate="2010-08-12T18:20:16.530" UserId="1307" Text="I doubt that baking will give you what you want.  Pumpkin is really a squash, and when I bake slices of butternut squash with spices I get something quite nice, but I wouldn't say its close to a french fry.&#xD;&#xA;&#xD;&#xA;I don't think I've ever heard of anyone deep frying slices of squash." />
  <row Id="9746" PostHistoryTypeId="2" PostId="5042" RevisionGUID="fe1ab060-6c34-4423-898f-b8943105d149" CreationDate="2010-08-12T18:21:39.723" UserId="1666" Text="I'm not sure how much to fry the frozen bacon I get. Should it be crisp? When do I stop?" />
  <row Id="9747" PostHistoryTypeId="1" PostId="5042" RevisionGUID="fe1ab060-6c34-4423-898f-b8943105d149" CreationDate="2010-08-12T18:21:39.723" UserId="1666" Text="How much should I fry the bacon?" />
  <row Id="9748" PostHistoryTypeId="3" PostId="5042" RevisionGUID="fe1ab060-6c34-4423-898f-b8943105d149" CreationDate="2010-08-12T18:21:39.723" UserId="1666" Text="&lt;bacon&gt;" />
  <row Id="9749" PostHistoryTypeId="2" PostId="5043" RevisionGUID="d4243efb-9b65-4d5b-9237-34a9075cdd1a" CreationDate="2010-08-12T18:26:39.573" UserId="1832" Text="It won't necessarily be entirely crisp in the pan, but will crisp up very quickly once it starts to cool.  This picture - http://www.sogoodblog.com/wp-content/uploads/2008/10/cooking-bacon.jpg - looks about the right doneness when you should pull it off.  It's also up to your personal preference how much you like it done (softer, in the middle, or very crispy).  I would say the picture is near the middle and closer to the very crispy side than the softer side." />
  <row Id="9750" PostHistoryTypeId="6" PostId="4945" RevisionGUID="85a8be24-5f39-44aa-9b8f-a41aa1951031" CreationDate="2010-08-12T18:27:07.967" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;peeling&gt;&lt;carrots&gt;" />
  <row Id="9751" PostHistoryTypeId="2" PostId="5044" RevisionGUID="0f313d44-9c0b-4fcc-96fc-8cbe5f422e31" CreationDate="2010-08-12T18:43:20.790" UserId="1601" Text="Mint milkshakes! Make a vanilla milkshake as normal, but put a mint leaf or two into the blender. " />
  <row Id="9752" PostHistoryTypeId="16" PostId="5044" RevisionGUID="0f313d44-9c0b-4fcc-96fc-8cbe5f422e31" CreationDate="2010-08-12T18:43:20.790" UserId="-1" />
  <row Id="9753" PostHistoryTypeId="2" PostId="5045" RevisionGUID="e967377f-75ed-4005-8189-b3bbe4d27adb" CreationDate="2010-08-12T18:51:13.003" UserId="1887" Text="According to *Cook's Illustrated*, the fat in milk or cream will actually separate the protein strands from the eggs, resulting in fluffier eggs. And fats give a smooth taste to food that you can feel on your tongue. " />
  <row Id="9754" PostHistoryTypeId="4" PostId="5042" RevisionGUID="68e39e85-906c-42a9-a3e6-45dba3316a18" CreationDate="2010-08-12T18:52:58.337" UserId="60" Comment="edited title" Text="Does bacon need to be fried until crisp?" />
  <row Id="9755" PostHistoryTypeId="2" PostId="5046" RevisionGUID="ca5ac40a-9659-41e4-b3ed-40732f90787f" CreationDate="2010-08-12T18:56:26.457" UserId="1236" Text="In my experience, you'll get the best bacon if you start with a cold pan.  Throwing it onto a hot pan sounds impressive (it sizzles right away), but it will also make the bacon shrink/curl up much more and faster.&#xD;&#xA;&#xD;&#xA;I cook bacon half by look, and half by sound.  After you cook it a couple times you'll see (hear) what I mean - the sizzle changes significantly as the fat renders off.  I usually flip it as soon as the sound starts to change, and I flip more than once to reduce curling (unless you have a bacon press, see below).&#xD;&#xA;&#xD;&#xA;If you don't have one, I recommend a [bacon press][1], especially if you like crispy bacon.  It also helps it cook faster.  In a pinch, you can use the bottom of a smaller pan - I cook bacon in a 12&quot; cast iron pan, and use an 8&quot; pan as the bacon press.&#xD;&#xA;&#xD;&#xA;If you don't have a [splatter guard][2], you're going to want one...&#xD;&#xA;&#xD;&#xA;...unless you wanted to cook your bacon in the oven.  This is great for large batches, reducing splatter, and unattended bacon cooking.  Steps to oven bacon:&#xD;&#xA;&#xD;&#xA; 1. preheat oven to 400 &#xD;&#xA; 2. cover a&#xD;&#xA;    cookie sheet with aluminum foil &#xD;&#xA; 3. put bacon on foil, leaving a little&#xD;&#xA;        space between&#xD;&#xA; 4. cook for 12-18&#xD;&#xA;        minutes depending on desired&#xD;&#xA;        crispiness.  I lean towards crispier&#xD;&#xA;        bacon so I usually start watching at&#xD;&#xA;        12, pull it out at 15.&#xD;&#xA;&#xD;&#xA;One other note, no matter which method you use, you're going to want to take the bacon off the heat a minute or so before it's at the desired crispiness - it will continue to cook slightly after you take it off.  There have been a few times I've made it to my desired doneness, tasted it out of the pan, been very happy with it, moved it to paper towels to drain, tried it a minute later, and it was too crispy.  So be aware of that possibility.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-1398-Pig-Bacon-Press/dp/B0002IBQWG&#xD;&#xA;  [2]: http://www.amazon.com/Cuisipro-746588-13-Splatter-Guard/dp/B00004SU1E" />
  <row Id="9756" PostHistoryTypeId="2" PostId="5047" RevisionGUID="361ca12f-4904-46fe-a666-7addd3bd41f8" CreationDate="2010-08-12T18:59:18.337" UserId="1887" Text="My favorite reference cookbook is the unfortunately out-of-print [*The Settlement Cookbook*][1]. It's old fashioned and many of the recipes are under-spiced, but it's my go-to book for basics like how long to cook baked potatoes. &#xD;&#xA;&#xD;&#xA;I'm also a big fan of *[The New York Times Cookbook][2]* by Craig Claiborne and for kosher recipes, I like [*Spice and Spirit*][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Settlement-Cook-Book-Mans-Heart/dp/1557094365/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281639307&amp;sr=1-1&#xD;&#xA;  [2]: http://www.amazon.com/York-Times-Cookbook-Craig-Claiborne/dp/0060160101/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281639442&amp;sr=1-1&#xD;&#xA;  [3]: http://www.amazon.com/Spice-Spirit-Complete-Cookbook-classic/dp/082660238X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281639497&amp;sr=1-1" />
  <row Id="9757" PostHistoryTypeId="16" PostId="5047" RevisionGUID="361ca12f-4904-46fe-a666-7addd3bd41f8" CreationDate="2010-08-12T18:59:18.337" UserId="-1" />
  <row Id="9758" PostHistoryTypeId="5" PostId="5047" RevisionGUID="bd031d8c-bb47-40c8-bd0e-e1eb011edc6f" CreationDate="2010-08-12T19:09:31.713" UserId="1887" Comment="Edited to remove additional cookbooks to comply with the original question." Text="My favorite reference cookbook is the unfortunately out-of-print [*The Settlement Cookbook*][1]. It's old fashioned and many of the recipes are under-spiced, but it's my go-to book for basics like how long to cook baked potatoes. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Settlement-Cook-Book-Mans-Heart/dp/1557094365/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281639307&amp;sr=1-1&#xD;&#xA;  " />
  <row Id="9759" PostHistoryTypeId="2" PostId="5048" RevisionGUID="f54a9fb0-6243-499c-ac38-02b7b5e37bf8" CreationDate="2010-08-12T19:23:17.767" UserId="1816" Text="[The America's Test Kitchen Family Cookbook][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/0936184876" />
  <row Id="9760" PostHistoryTypeId="16" PostId="5048" RevisionGUID="f54a9fb0-6243-499c-ac38-02b7b5e37bf8" CreationDate="2010-08-12T19:23:17.767" UserId="-1" />
  <row Id="9761" PostHistoryTypeId="2" PostId="5049" RevisionGUID="c3362662-eda0-4eb9-8619-7025c18af77a" CreationDate="2010-08-12T20:00:08.723" UserId="1101" Text="Eggs can't read calendars and so the expiration date is only a guide. Properly handled, they will keep just fine for several weeks or longer past their expiration date. Their quality will slowly diminish primarily due to water loss. You can judge the age of an egg by placing it uncooked in a glass of water. The larger the air cell, the more internal water has been lost, and the egg will stand more upright at the bottom of the glass. If the egg is rotten, it may float. Don't leave the egg in the water, of course.&#xD;&#xA;&#xD;&#xA;An egg that's been around a little while (it's usually long enough by the time you buy them at the grocery store) will make peeling boiled eggs easier than if you use eggs fresh from the hen.&#xD;&#xA;&#xD;&#xA;There may be some recipes that are more sensitive to an egg's age, but I wouldn't use frozen eggs in them anyway.&#xD;&#xA;&#xD;&#xA;Milk, on the other hand, is quite adept at calendar reading." />
  <row Id="9762" PostHistoryTypeId="5" PostId="2500" RevisionGUID="3650dcae-9733-4006-902d-860da085f463" CreationDate="2010-08-12T20:15:17.860" UserId="27" Comment="added food.com" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [Google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipies][4]&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [BBC Good Food][6]&#xD;&#xA; - [Food][7] the old RecipeZaar site&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipies.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.bbcgoodfood.com/&#xD;&#xA;  [7]: http://www.food.com/" />
  <row Id="9763" PostHistoryTypeId="6" PostId="2500" RevisionGUID="3650dcae-9733-4006-902d-860da085f463" CreationDate="2010-08-12T20:15:17.860" UserId="27" Comment="added food.com" Text="&lt;recipe&gt;&lt;resources&gt;&lt;websites&gt;" />
  <row Id="9764" PostHistoryTypeId="5" PostId="5018" RevisionGUID="aaa1d202-2fb3-4b16-86fd-36a285065551" CreationDate="2010-08-12T20:24:20.457" UserId="1618" Comment="added 320 characters in body" Text="**Try a different yeast**&#xD;&#xA;&#xD;&#xA;Any beer brewer will tell you that the yeast you use can make up to 50% of the flavor of the beer. Different yeasts produce different flavors. The same is true for bread.&#xD;&#xA;&#xD;&#xA;Now, if you're getting a &quot;sour&quot; effect, it's possible that you have bacteria hanging out with your yeast. (A sour dough culture is a mixture of bacteria and yeast that co-exist. The bacteria are frequently responsible for the &quot;sour&quot; taste -- which I happen to like...)&#xD;&#xA;&#xD;&#xA;**Try keeping your work area, hands, and bowls sterile**&#xD;&#xA;&#xD;&#xA;Perhaps you're infecting your dough when you're kneading it. Wash and/or sterilize everything that comes in contact with the dough. When you waiting for it to rise, cover it with plastic wrap to keep anything from floating thru the air and landing on it.&#xD;&#xA;&#xD;&#xA;(Beer brewers tend to be obsessed with cleanliness for this same reason. Don't want random bacteria infecting the beer.)&#xD;&#xA;&#xD;&#xA;**Other thoughts**&#xD;&#xA;&#xD;&#xA;I like Fleischmann's RapidRise or BreadMachine yeast, mostly because it shortens the rise time and you don't need to rehydrate the yeast (create a starter) like traditional yeast.&#xD;&#xA;&#xD;&#xA;Also, I read on another website that **the sour taste can come from using too much salt and/or using old yeast**.&#xD;&#xA;" />
  <row Id="9765" PostHistoryTypeId="2" PostId="5050" RevisionGUID="bfe3f8c9-6325-435c-8ae4-6f05d215d9dd" CreationDate="2010-08-12T20:53:25.770" UserId="1549" Text="If you can get hold of fresh garlic bulbs with tender skins, the green sprout will not have had chance to grow, neither will the end of the clove be hard and brown. I suspect you could even mince the skin of a fresh garlic clove and get away with it." />
  <row Id="9766" PostHistoryTypeId="2" PostId="5051" RevisionGUID="570d28ae-f395-4684-b303-7be075e35999" CreationDate="2010-08-12T20:53:48.953" UserId="1759" Text="References I use:&#xD;&#xA;&#xD;&#xA; - Harold McGee &quot;On Food and Cooking&quot;&#xD;&#xA; - Michael Ruhlman &quot;Ratio&quot; - Using these ratios, one can make all sorts of things without a recipe&#xD;&#xA; - Michael Ruhlman &quot;The Elements of Cooking&quot;&#xD;&#xA;&#xD;&#xA;Cookbooks I'm fond of:&#xD;&#xA;&#xD;&#xA; - Marion Cunningham &quot;Learning to Cook&quot; - Got me started 11 years ago.&#xD;&#xA; - Lynn Rossetto Kasper &quot;How to Eat Supper&quot; - Also her NPR show, &quot;[The Splendid Table][1]&quot;.&#xD;&#xA; - Lynn Rossetto Kasper &quot;The Italian Country Table&quot;&#xD;&#xA; - Marion Cunningham &quot;The Fannie Farmer Cookbook&quot;&#xD;&#xA; - Phaidon Press Inc. &quot;The Silver Spoon&quot; - The bible of authentic Italian cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://splendidtable.publicradio.org/" />
  <row Id="9767" PostHistoryTypeId="16" PostId="5051" RevisionGUID="570d28ae-f395-4684-b303-7be075e35999" CreationDate="2010-08-12T20:53:48.953" UserId="-1" />
  <row Id="9768" PostHistoryTypeId="5" PostId="5051" RevisionGUID="80c0d355-0e35-4255-9d00-f3eb6f6b1661" CreationDate="2010-08-12T21:04:20.377" UserId="1759" Comment="addition" Text="References I use:&#xD;&#xA;&#xD;&#xA; - Harold McGee &quot;[On Food and Cooking][1]&quot;&#xD;&#xA; - [Michael Ruhlman][2] &quot;[Ratio][3]&quot; - Using these ratios, one can make all sorts of things without a recipe&#xD;&#xA; - Michael Ruhlman &quot;[The Elements of Cooking][4]&quot;&#xD;&#xA;&#xD;&#xA;Cookbooks I'm fond of:&#xD;&#xA;&#xD;&#xA; - [Marion Cunningham][5] &quot;Learning to Cook&quot; - Got me started 11 years ago.&#xD;&#xA; - Lynn Rossetto Kasper &quot;[How to Eat Supper][6]&quot; - Also her NPR show, &quot;[The Splendid Table][7]&quot;.&#xD;&#xA; - Lynn Rossetto Kasper &quot;[The Italian Country Table][8]&quot;&#xD;&#xA; - Marion Cunningham &quot;The Fannie Farmer Cookbook&quot;&#xD;&#xA; - Phaidon Press Inc. &quot;[The Silver Spoon][9]&quot; - The bible of authentic Italian cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.curiouscook.com/cook/on_food.php&#xD;&#xA;  [2]: http://ruhlman.com/&#xD;&#xA;  [3]: http://ruhlman.com/my-books&#xD;&#xA;  [4]: http://ruhlman.com/my-books&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Marion_Cunningham_(author)&#xD;&#xA;  [6]: http://splendidtable.publicradio.org/about/htes.shtml&#xD;&#xA;  [7]: http://splendidtable.publicradio.org/&#xD;&#xA;  [8]: http://splendidtable.publicradio.org/recipes/countrytablerecipes.html&#xD;&#xA;  [9]: http://www.phaidon.com/silverspoon/" />
  <row Id="9769" PostHistoryTypeId="2" PostId="5052" RevisionGUID="406e9302-7830-42e9-a548-6c59b1c00a08" CreationDate="2010-08-12T21:09:06.577" UserId="1280" Text="I got some acidic food in the pot and its starting to look ugly.&#xD;&#xA;&#xD;&#xA;Can this pot be saved, or do I need to throw it out?" />
  <row Id="9770" PostHistoryTypeId="1" PostId="5052" RevisionGUID="406e9302-7830-42e9-a548-6c59b1c00a08" CreationDate="2010-08-12T21:09:06.577" UserId="1280" Text="How to clean my unanodized aluminium pot?" />
  <row Id="9771" PostHistoryTypeId="3" PostId="5052" RevisionGUID="406e9302-7830-42e9-a548-6c59b1c00a08" CreationDate="2010-08-12T21:09:06.577" UserId="1280" Text="&lt;cleaning&gt;&lt;aluminium&gt;&lt;pot&gt;&lt;acidic&gt;" />
  <row Id="9772" PostHistoryTypeId="2" PostId="5053" RevisionGUID="20d87956-0296-4ffa-b4ab-ba1e780e04dd" CreationDate="2010-08-12T21:14:17.133" UserId="60" Text="If it's a small spot you can rub half a lemon on it till it's gone. If the entire inside has darkened you can fill it with water, add several tablespoons of cream of tartar (2 per quart) and boil it for 10 minutes.&#xD;&#xA;&#xD;&#xA;You can also buy aluminum cleaner, but the do it yourself is typically cheaper.&#xD;&#xA;&#xD;&#xA;In case you're wondering why I'm suggesting an acid for cleaning. It's actually alkali foods that stained your pot, not acidic. e.g. boiling potatoes. Acid actually cleans the spots put there by alkali foods. &#xD;&#xA;&#xD;&#xA;The common warning against cooking acidic foods in an aluminum pot is to prevent excessive amounts of aluminum being leeched into your food." />
  <row Id="9773" PostHistoryTypeId="2" PostId="5054" RevisionGUID="3620d35a-a79d-4b32-bff8-b82734041a91" CreationDate="2010-08-12T21:31:18.547" UserId="1601" Text="[Best Recipes: From the backs of Boxes, Bottles, Cans, and Jars][1]. It's just what it sounds like -- recipes from packaging. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=YMnukngri-gC&amp;dq=Best+Recipes:+From+the+backs+of+Boxes,+Bottles,+Cans,+and+Jars&amp;hl=en&amp;ei=-mdkTPzwCoO78ga7v4WxCg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CDMQ6AEwAA" />
  <row Id="9774" PostHistoryTypeId="16" PostId="5054" RevisionGUID="3620d35a-a79d-4b32-bff8-b82734041a91" CreationDate="2010-08-12T21:31:18.547" UserId="-1" />
  <row Id="9775" PostHistoryTypeId="2" PostId="5055" RevisionGUID="94b6a301-6756-4d52-813f-573e171ed203" CreationDate="2010-08-12T21:36:46.083" UserId="1862" Text="Salmon is a great choice and it's readily available pretty much everywhere. There are many recipes for salmon.  &#xD;&#xA;However I have yet to see lake trout or simply trout up here yet. A fresh trout, cleaned with skin on and spine in (no guts, head, or fins/tail), can be stuffed with onions, lemons, a little mayo, and some red peppers.  Then once wrapped in foil, it takes about 15 minutes on the bbq over med heat with the lid closed.  The skin will easily slide off the fish and the meat flakes tenderly off the bone with a fork.  Yummy :)" />
  <row Id="9776" PostHistoryTypeId="16" PostId="5055" RevisionGUID="94b6a301-6756-4d52-813f-573e171ed203" CreationDate="2010-08-12T21:36:46.083" UserId="-1" />
  <row Id="9777" PostHistoryTypeId="2" PostId="5056" RevisionGUID="a42706b8-7f31-4360-a302-0f44bc946472" CreationDate="2010-08-12T21:43:14.493" UserId="1915" Text="I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a left-over, cooked chicken breast was VERY difficult. Not only the knife grip, but using my left hand to hold the meat with a fork was probably worse than the knife int the right hand.&#xD;&#xA;&#xD;&#xA;I've seen sites mention those rocking knives and tools with wide handle. I'm more interested in wide-handled tools as the rocking knives look like they would be unable to be honed.&#xD;&#xA;&#xD;&#xA;**Note:** This should probably be community wiki, but I can't do that yet." />
  <row Id="9778" PostHistoryTypeId="1" PostId="5056" RevisionGUID="a42706b8-7f31-4360-a302-0f44bc946472" CreationDate="2010-08-12T21:43:14.493" UserId="1915" Text="Does anyone here have any suggestions for cooking tools/techniques for people that have Arthritis?" />
  <row Id="9779" PostHistoryTypeId="3" PostId="5056" RevisionGUID="a42706b8-7f31-4360-a302-0f44bc946472" CreationDate="2010-08-12T21:43:14.493" UserId="1915" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="9780" PostHistoryTypeId="2" PostId="5057" RevisionGUID="ffbd296f-52bc-4798-a850-d34cc20b547b" CreationDate="2010-08-12T21:45:36.337" UserId="1393" Text="You should certainly look at the OXO Good Grips brand of tools, they all have fat grips that are easier to use." />
  <row Id="9781" PostHistoryTypeId="16" PostId="5056" RevisionGUID="c7389408-63a9-4a2c-a1e3-aaf42a542f8f" CreationDate="2010-08-12T21:48:00.000" UserId="60" Comment="deleted 76 characters in body; edited title" />
  <row Id="9782" PostHistoryTypeId="5" PostId="5056" RevisionGUID="c7389408-63a9-4a2c-a1e3-aaf42a542f8f" CreationDate="2010-08-12T21:48:00.000" UserId="60" Comment="deleted 76 characters in body; edited title" Text="I've recently been diagnosed with Rheumatoid Arthritis, and my grip is VERY poor. I can't even make a fist anymore. A few days ago I found that cutting up a left-over, cooked chicken breast was VERY difficult. Not only the knife grip, but using my left hand to hold the meat with a fork was probably worse than the knife int the right hand.&#xD;&#xA;&#xD;&#xA;I've seen sites mention those rocking knives and tools with wide handle. I'm more interested in wide-handled tools as the rocking knives look like they would be unable to be honed.&#xD;&#xA;" />
  <row Id="9783" PostHistoryTypeId="4" PostId="5056" RevisionGUID="c7389408-63a9-4a2c-a1e3-aaf42a542f8f" CreationDate="2010-08-12T21:48:00.000" UserId="60" Comment="deleted 76 characters in body; edited title" Text="What are some suggestions for cooking tools/techniques for people that have arthritis?" />
  <row Id="9784" PostHistoryTypeId="2" PostId="5058" RevisionGUID="cfbb3105-d5b7-4a22-808b-788866d6eb3f" CreationDate="2010-08-12T21:55:40.560" UserId="446" Text="So I have a method that I just worked out but it is insanely labor intensive and only suited to small batches.  With that said, here you go. Also, steps will be slightly out of order so make sure you read completely through.&#xD;&#xA;&#xD;&#xA;To create filled french fries:&#xD;&#xA;&#xD;&#xA;First, you need to cut your potatoes into slightly larger fries than normal. You are looking for about 1/2 to 2/3 of an inch on each side.   You need to preheat your grease to 275. Once your grease has preheated, parcook the french fries.  They should be cooked but not crisped or browned. Lay fries in a layer on a pan and place into fridge. Prepare your injection.  I used sour cream but you can add whatever you want. (I thinned the sour cream down with a little milk till it got to the consistency that I wanted) Load your injection into a syringe and inject into the now cooled but not cold fries. Don't over-inject or you will ruin fries left and right. As you inject, lay on a pan in the freezer. This is important because you need to get the fries frozen as quick as possible.&#xD;&#xA;&#xD;&#xA;While you wait, prepare your seasoned flour.  I tried some with out the flour and the fries tended to lose the filling.  Your are going to be working the fries in small batches.  It is imperative that the fries be frozen through, if they aren't you will lose your filling.  Toss a handful of fries into the flour and coat throughly.  Alternately, you can coat fires in an egg wash then flour, but the results were a little to far from traditional fries for me. Toss the fries into 375 degree oil until fries brown and are crisp on outside.  You need to watch carefully and as soon as they start floating count to ten then remove. You can't over cook them or you will not have any filling remaining.&#xD;&#xA;&#xD;&#xA;A couple of extras:&#xD;&#xA;I don't know how a filling that is predominately water will work in these, but I would conjecture very poorly given how fries cook.&#xD;&#xA;&#xD;&#xA;Your hole in the potato is only going to be sealed with flour so you might see some leakage. I couldn't figure out a way around that.&#xD;&#xA;&#xD;&#xA;You benefit from the freezing with a much improved bite texture over my normal fry prep." />
  <row Id="9785" PostHistoryTypeId="2" PostId="5059" RevisionGUID="dc8a6770-2039-4428-b26b-8b6bdf4721d2" CreationDate="2010-08-12T22:46:13.463" UserId="597" Text="Agreed on the OXO Good Grips - I've purchased some for a relative with Parkinson's. Even for people without mobility issues, I think they exhibit well thought out design anyway.&#xD;&#xA;&#xD;&#xA;The other thing I got was an electronic potato peeler, as they found peeling vegetables to be problematic with limited hand strength. &#xD;&#xA;&#xD;&#xA;You might also want to look at electric carving knifes - I don't think they are as good as traditional knives, but my grandfather was able to carve a roast well into late 80s using an electric knife." />
  <row Id="9786" PostHistoryTypeId="16" PostId="5059" RevisionGUID="dc8a6770-2039-4428-b26b-8b6bdf4721d2" CreationDate="2010-08-12T22:46:13.463" UserId="-1" />
  <row Id="9787" PostHistoryTypeId="2" PostId="5060" RevisionGUID="48a0eba1-4f6f-4b2c-8abd-5a6435457509" CreationDate="2010-08-12T22:56:47.740" UserId="597" Text="As well as the subjective question (how do you like it) there are a few other factors - bacon varies a lot - cheaper bacon tends to be injected with a lot of water, so it is actually difficult to crisp up without it becoming overcooked. You can spot this by white liquid coming out in the pan while it cooks.&#xD;&#xA;&#xD;&#xA;The proper stuff varies between lean (very little fat) and streaky (far marbled through) - generally speaking, the streaky fatty stuff is much better if you want crispy bacon (to be drizzled with maple syrup, say). Lean bacon can get a bit like leather if overcooked (lack of fats).&#xD;&#xA;&#xD;&#xA;As you're specifically talking frozen bacon I guess the main concern is that it's completely cooked through." />
  <row Id="9788" PostHistoryTypeId="16" PostId="1109" RevisionGUID="e4a39431-c1a3-47fd-9d1f-b96e7ff77957" CreationDate="2010-08-12T23:22:03.347" UserId="60" />
  <row Id="9789" PostHistoryTypeId="2" PostId="5061" RevisionGUID="f0e5f606-0ad3-4bcc-866e-4aabdcdadd82" CreationDate="2010-08-12T23:33:41.127" UserId="1887" Text="If the alcohol isn't a problem, you could mix some Irish Whiskey with cream and sugar to approximate Bailey's. " />
  <row Id="9796" PostHistoryTypeId="2" PostId="5063" RevisionGUID="119cc3d1-b8f1-4da8-b4b5-644f33d6f443" CreationDate="2010-08-13T00:19:07.000" UserId="1443" Text="1.  OXO Good grips, definitely&#xD;&#xA;2.  Canned or re-cut vegetables&#xD;&#xA;3.  Electric can opener&#xD;&#xA;4.  Really sharp knives&#xD;&#xA;5.  [Magic Bullet][1] or [Ninja][2] modular food-processors.  Gimmicky, but they might work for you.&#xD;&#xA;6.  Some of the ingredients in your kitchen might help relieve [symptoms][3]  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.buythebullet.com/howitworks.php&#xD;&#xA;  [2]: http://www.amazon.com/Euro-Pro-Ninja-Master-Blender-Processor/dp/B002JM2V9K&#xD;&#xA;  [3]: http://healthlibrary.epnet.com/GetContent.aspx?token=e0498803-7f62-4563-8d47-5fe33da65dd4&amp;chunkiid=21511" />
  <row Id="9797" PostHistoryTypeId="16" PostId="5063" RevisionGUID="119cc3d1-b8f1-4da8-b4b5-644f33d6f443" CreationDate="2010-08-13T00:19:07.000" UserId="-1" />
  <row Id="9798" PostHistoryTypeId="2" PostId="5064" RevisionGUID="c10d7f7c-e355-4083-bb5d-d6e0b9998a8b" CreationDate="2010-08-13T00:20:46.230" UserId="446" Text="I would like to start a list of sustainable fish. I'm not trying to stir up any political discussion.  I would just like an easily referenced list of fish that people could choose off of if they choose.  I would also like for answers to include flavor and substitution beyond the info necessary for purchase.  I know that this isn't exactly on topic, but it's a resource i think we would be better off by having." />
  <row Id="9799" PostHistoryTypeId="1" PostId="5064" RevisionGUID="c10d7f7c-e355-4083-bb5d-d6e0b9998a8b" CreationDate="2010-08-13T00:20:46.230" UserId="446" Text="Sustainable fish, including market names and locality " />
  <row Id="9800" PostHistoryTypeId="3" PostId="5064" RevisionGUID="c10d7f7c-e355-4083-bb5d-d6e0b9998a8b" CreationDate="2010-08-13T00:20:46.230" UserId="446" Text="&lt;fish&gt;" />
  <row Id="9801" PostHistoryTypeId="16" PostId="5064" RevisionGUID="c10d7f7c-e355-4083-bb5d-d6e0b9998a8b" CreationDate="2010-08-13T00:20:46.230" UserId="446" />
  <row Id="9802" PostHistoryTypeId="2" PostId="5065" RevisionGUID="0f520504-599f-439f-b470-d8143095da96" CreationDate="2010-08-13T00:29:34.093" UserId="60" Text="I imagine a [Slap Chop][1] would be useful.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;&quot;You're gonna love my nuts&quot; - Vince&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;[1]: https://www.slapchop.com/" />
  <row Id="9803" PostHistoryTypeId="16" PostId="5065" RevisionGUID="0f520504-599f-439f-b470-d8143095da96" CreationDate="2010-08-13T00:29:34.093" UserId="-1" />
  <row Id="9804" PostHistoryTypeId="5" PostId="622" RevisionGUID="0e69e20c-e9c8-44cf-9a11-bdaf6a36cfd0" CreationDate="2010-08-13T00:32:46.940" UserId="60" Comment="Clarifying egg yolks to prepare for pending merge" Text="You can freeze egg yolks but you need to add something to the mix, otherwise the yolks become gelatinous and unusable. Typically adding a small amount of salt or sugar to the beaten yolks should prevent this from happening. " />
  <row Id="9805" PostHistoryTypeId="5" PostId="5063" RevisionGUID="29233f28-c133-4bda-81dc-9af22fbf4821" CreationDate="2010-08-13T00:36:59.490" UserId="1443" Comment="added 1 characters in body" Text="1.  OXO Good grips, definitely&#xD;&#xA;2.  Canned or pre-cut vegetables&#xD;&#xA;3.  Electric can opener&#xD;&#xA;4.  Really sharp knives&#xD;&#xA;5.  [Magic Bullet][1] or [Ninja][2] modular food-processors.  Gimmicky, but they might work for you.&#xD;&#xA;6.  Some of the ingredients in your kitchen might help relieve [symptoms][3]  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.buythebullet.com/howitworks.php&#xD;&#xA;  [2]: http://www.amazon.com/Euro-Pro-Ninja-Master-Blender-Processor/dp/B002JM2V9K&#xD;&#xA;  [3]: http://healthlibrary.epnet.com/GetContent.aspx?token=e0498803-7f62-4563-8d47-5fe33da65dd4&amp;chunkiid=21511" />
  <row Id="9806" PostHistoryTypeId="2" PostId="5066" RevisionGUID="af9602cf-8500-4a87-b84c-19205810f634" CreationDate="2010-08-13T00:39:00.470" UserId="1832" Text="I saw this Gordon Ramsey breakfast recently and it sounds like what you're looking for minus the sausage/bacon.  The eggs are so artful. http://www.youtube.com/watch?v=WxV9QLuEwZo" />
  <row Id="9807" PostHistoryTypeId="5" PostId="5064" RevisionGUID="5636bc2c-c400-4cec-9a8c-6756804932bc" CreationDate="2010-08-13T00:54:36.710" UserId="446" Comment="added sustainability definition" Text="I would like to start a list of sustainable fish. I'm not trying to stir up any political discussion.  I would just like an easily referenced list of fish that people could choose off of if they choose.  I would also like for answers to include flavor and substitution beyond the info necessary for purchase.  I know that this isn't exactly on topic, but it's a resource i think we would be better off by having.&#xD;&#xA;&#xD;&#xA;Sustainable would be defined in two ways - Fish that isn't being over-fished or farmed and thus is no danger of extinction, and fish that when farmed doesn't pose a danger to the ocean in which it is farmed.  If somebody has a better definition, please feel free to tweak." />
  <row Id="9808" PostHistoryTypeId="2" PostId="5067" RevisionGUID="630af6b6-74df-453a-bd2e-75d35e2f8e6c" CreationDate="2010-08-13T01:07:14.267" UserId="1887" Text="The [National Resources Defense Council][1] and the [Environmental Defense Fund][2] both already have such lists. For the United States, the [Monterey Bay Aquarium][3] in California produces regional guides. &#xD;&#xA;&#xD;&#xA;The [World Wildlife Foundation][4] gives links to guides for multiple countries. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nrdc.org/oceans/seafoodguide/default.asp?gclid=CP3P4dOgtaMCFed_5QodsxjGcA&#xD;&#xA;  [2]: http://www.edf.org/page.cfm?tagID=1521&amp;s_src=ggad&amp;s_subsrc=ss&amp;gclid=CLG46eygtaMCFV195QodnQjtZw&#xD;&#xA;  [3]: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx?utm_source=bronto&amp;utm_medium=email&amp;utm_term=Get+your+updated+Seafood+Watch+pocket+guide+today&amp;utm_content=julie.fwu%40gmail.com&amp;utm_campaign=2009_7:+Monthly+Newsletter&#xD;&#xA;  [4]: http://wwf.panda.org/what_we_do/how_we_work/conservation/marine/sustainable_fishing/sustainable_seafood/seafood_guides/" />
  <row Id="9809" PostHistoryTypeId="16" PostId="5067" RevisionGUID="630af6b6-74df-453a-bd2e-75d35e2f8e6c" CreationDate="2010-08-13T01:07:14.267" UserId="-1" />
  <row Id="9810" PostHistoryTypeId="5" PostId="223" RevisionGUID="3f474354-601a-4597-8953-3e57af480561" CreationDate="2010-08-13T01:54:24.763" UserId="1887" Comment="added 52 characters in body" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - [Tofurky][7] (Roasts, Sausages, Deli Slices)&#xD;&#xA; - [Lightlife][8]&#xD;&#xA; - [Morningstar][9]&#xD;&#xA; - [Worthington Foods][10]&#xD;&#xA; - [Boca][11] &#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer&#xD;&#xA;  [7]: http://www.tofurky.com/&#xD;&#xA;  [8]: http://www.lightlife.com/index.jsp&#xD;&#xA;  [9]: http://www.morningstarfarms.com/&#xD;&#xA;  [10]: http://www.worthingtonfoods.com/&#xD;&#xA;  [11]: http://www.bocaburger.com/" />
  <row Id="9811" PostHistoryTypeId="5" PostId="4064" RevisionGUID="787fa646-6a1e-4e90-b5fa-0255f5f900c7" CreationDate="2010-08-13T01:57:58.610" UserId="1601" Comment="Added note about fresh/non-fresh mozzerella" Text="Summer salsa is our favorite use for tomatoes from the garden. It's similar to Caprese Salad. &#xD;&#xA;&#xD;&#xA;Slice lots of tomatoes into a big bowl, and add fresh basil leaves, a chopped clove or two of garlic, and fresh mozzerella cheese (doesn't have to be fresh, but fresh is best). Pour some olive oil on top --  not too much -- and let the bowl sit for a few hours in the fridge, maybe cover it with saran wrap or a plate. Stir every so often, to keep everything coated in oil. (Go easy on the oil, you an always add later.) &#xD;&#xA;&#xD;&#xA;Boil up some pasta. Rigatoni or penne work well, anything that's not stringy like angel hair or spaghetti. (Otherwise the leftovers don't keep as well.) Drain the pasta and dump it all into the tomato-cheese-basil-garlic-oil mixture. Salt and pepper to taste. Yummy! " />
  <row Id="9812" PostHistoryTypeId="6" PostId="223" RevisionGUID="e4d1f941-6713-4154-ad56-01852d0b80ad" CreationDate="2010-08-13T01:59:53.520" UserId="1601" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetarian&gt;&lt;vegan&gt;&lt;kosher&gt;" />
  <row Id="9813" PostHistoryTypeId="16" PostId="1470" RevisionGUID="220aee7c-4688-4a1a-a1d4-bd41f077dfe4" CreationDate="2010-08-13T02:01:06.650" UserId="60" />
  <row Id="9814" PostHistoryTypeId="16" PostId="1472" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9815" PostHistoryTypeId="16" PostId="1501" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9816" PostHistoryTypeId="16" PostId="1502" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9817" PostHistoryTypeId="16" PostId="2926" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9818" PostHistoryTypeId="16" PostId="2936" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9819" PostHistoryTypeId="16" PostId="4064" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9820" PostHistoryTypeId="16" PostId="4066" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9821" PostHistoryTypeId="16" PostId="4070" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:01:37.413" UserId="60" />
  <row Id="9822" PostHistoryTypeId="16" PostId="5057" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T02:02:01.890" UserId="60" />
  <row Id="9823" PostHistoryTypeId="2" PostId="5068" RevisionGUID="057c5bfc-0d53-4a20-99d8-f0bd07545ecc" CreationDate="2010-08-13T02:04:35.973" UserId="1601" Text="I'm partial to Boca fake chicken. They also have spicy chicken patties that are great (although hard to find in our area). &#xD;&#xA;&#xD;&#xA;Fake chicken nuggets are great with hummus and a glass of milk. " />
  <row Id="9824" PostHistoryTypeId="16" PostId="5068" RevisionGUID="057c5bfc-0d53-4a20-99d8-f0bd07545ecc" CreationDate="2010-08-13T02:04:35.973" UserId="-1" />
  <row Id="9825" PostHistoryTypeId="18" PostId="821" RevisionGUID="2c2517f3-7caa-4dd4-b79e-6ca9f93b74d0" CreationDate="2010-08-13T02:09:11.610" UserId="60" Comment="to http://cooking.stackexchange.com/questions/5021/can-raw-eggs-be-frozen" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9826" PostHistoryTypeId="18" PostId="824" RevisionGUID="2c2517f3-7caa-4dd4-b79e-6ca9f93b74d0" CreationDate="2010-08-13T02:09:11.610" UserId="60" Comment="from http://cooking.stackexchange.com/questions/821/can-i-freeze-egg-whites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9827" PostHistoryTypeId="18" PostId="827" RevisionGUID="2c2517f3-7caa-4dd4-b79e-6ca9f93b74d0" CreationDate="2010-08-13T02:09:11.610" UserId="60" Comment="from http://cooking.stackexchange.com/questions/821/can-i-freeze-egg-whites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9828" PostHistoryTypeId="18" PostId="1006" RevisionGUID="2c2517f3-7caa-4dd4-b79e-6ca9f93b74d0" CreationDate="2010-08-13T02:09:11.610" UserId="60" Comment="from http://cooking.stackexchange.com/questions/821/can-i-freeze-egg-whites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9829" PostHistoryTypeId="18" PostId="5021" RevisionGUID="2c2517f3-7caa-4dd4-b79e-6ca9f93b74d0" CreationDate="2010-08-13T02:09:11.610" UserId="60" Comment="from http://cooking.stackexchange.com/questions/821/can-i-freeze-egg-whites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9830" PostHistoryTypeId="14" PostId="821" RevisionGUID="8c259eb6-1973-4d5e-ae33-7c042ee3ce36" CreationDate="2010-08-13T02:09:11.843" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9831" PostHistoryTypeId="18" PostId="620" RevisionGUID="0991bcd8-87aa-4de2-94ba-030378d8faba" CreationDate="2010-08-13T02:10:07.580" UserId="60" Comment="to http://cooking.stackexchange.com/questions/5021/can-raw-eggs-be-frozen" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9832" PostHistoryTypeId="18" PostId="622" RevisionGUID="0991bcd8-87aa-4de2-94ba-030378d8faba" CreationDate="2010-08-13T02:10:07.580" UserId="60" Comment="from http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9833" PostHistoryTypeId="18" PostId="952" RevisionGUID="0991bcd8-87aa-4de2-94ba-030378d8faba" CreationDate="2010-08-13T02:10:07.580" UserId="60" Comment="from http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9834" PostHistoryTypeId="18" PostId="1325" RevisionGUID="0991bcd8-87aa-4de2-94ba-030378d8faba" CreationDate="2010-08-13T02:10:07.580" UserId="60" Comment="from http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9835" PostHistoryTypeId="18" PostId="5021" RevisionGUID="0991bcd8-87aa-4de2-94ba-030378d8faba" CreationDate="2010-08-13T02:10:07.580" UserId="60" Comment="from http://cooking.stackexchange.com/questions/620/can-i-freeze-egg-yolks" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9836" PostHistoryTypeId="14" PostId="620" RevisionGUID="30597263-c798-4321-a17e-17d2e72887dc" CreationDate="2010-08-13T02:10:07.690" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9837" PostHistoryTypeId="2" PostId="5069" RevisionGUID="9ccc8a4b-c974-40f6-b1bf-f49a0f6e1eda" CreationDate="2010-08-13T02:10:31.700" UserId="1926" Text="Pizza Margharita! Sliced tomatos, basil and mozarella." />
  <row Id="9838" PostHistoryTypeId="16" PostId="5069" RevisionGUID="9ccc8a4b-c974-40f6-b1bf-f49a0f6e1eda" CreationDate="2010-08-13T02:10:31.700" UserId="-1" />
  <row Id="9839" PostHistoryTypeId="5" PostId="5026" RevisionGUID="9c511ab8-0e62-4c4d-8cb7-d411b2d6cb62" CreationDate="2010-08-13T02:12:34.003" UserId="60" Comment="deleted 177 characters in body" Text="Yes.&#xD;&#xA;&#xD;&#xA;Freezing raw eggs in the shell will cause them to burst the shell though.&#xD;&#xA;" />
  <row Id="9840" PostHistoryTypeId="2" PostId="5070" RevisionGUID="4e9c2ad4-0916-4ec3-957a-f027ae248d05" CreationDate="2010-08-13T02:35:51.247" UserId="104" Text="What I actually do more of than actual once a XYZ cooking of whole meals is cooking common components in advance. &#xD;&#xA;&#xD;&#xA;I will, for instance, dice up a pile of onions, brown hamburger, make shredded pork or chicken, parboil red potatoes, brown onions and garlic in butter, dice and brown chicken breast pieces, etc. and then either freeze or refrigerate those components in individual plastic vacuum packed bags.&#xD;&#xA;&#xD;&#xA;Then, when it's time to make dinner, I can mix and match a little more loosely to make meals, but still cut the prep time dramatically. The shredded chicken can quickly become tacos, quesadillas, top a salad, help out a quick soup, etc." />
  <row Id="9841" PostHistoryTypeId="5" PostId="4895" RevisionGUID="7c4564e9-9606-4304-b27c-7805f08ce050" CreationDate="2010-08-13T02:47:32.123" UserId="1229" Comment="deleted 7 characters in body" Text="As far as I recall, I have seen numbers only when referring to spaghetti. Spaghetti #5 is the normal size, and spaghetti #8 (spaghettoni) are thicker; there are also spaghetti #3 (which in Italy are called spaghettini).&#xD;&#xA;&#xD;&#xA;Normal spaghetti are always #5, but the thickness depends from the brand, in the same way shirt sizes depend from the brand. " />
  <row Id="9842" PostHistoryTypeId="6" PostId="3924" RevisionGUID="c0e4bfda-b9d2-40f5-aa33-781799d259a2" CreationDate="2010-08-13T02:49:19.173" UserId="1229" Comment="edited tags" Text="&lt;mushrooms&gt;&lt;truffles&gt;" />
  <row Id="9843" PostHistoryTypeId="2" PostId="5071" RevisionGUID="c70109a5-2c83-49bd-9916-5e3ed5ae5710" CreationDate="2010-08-13T03:06:43.403" UserId="1928" Text="For some reason I always thought bread boxes were supposed to be wood, and that some property of wood helped keep bread fresh.  Like a cigar box, perhaps.  But after looking for a bread box, I see that many are plastic and metal.  Before I buy a bread box, I should probably understand what exactly I'm purchasing.&#xD;&#xA;&#xD;&#xA;What is a bread box for, and do all types of bread boxes accomplish the intended purpose?&#xD;&#xA;" />
  <row Id="9844" PostHistoryTypeId="1" PostId="5071" RevisionGUID="c70109a5-2c83-49bd-9916-5e3ed5ae5710" CreationDate="2010-08-13T03:06:43.403" UserId="1928" Text="What's the purpose of a bread box?" />
  <row Id="9845" PostHistoryTypeId="3" PostId="5071" RevisionGUID="c70109a5-2c83-49bd-9916-5e3ed5ae5710" CreationDate="2010-08-13T03:06:43.403" UserId="1928" Text="&lt;storage-method&gt;&lt;bread&gt;" />
  <row Id="9849" PostHistoryTypeId="2" PostId="5073" RevisionGUID="ba563e85-3e9f-43b2-a180-7ed0d66c594c" CreationDate="2010-08-13T03:15:00.697" UserId="60" Text="A bread box is intended to keep bread fresh. The materials don't matter that much. &#xD;&#xA;&#xD;&#xA;A bread box keeps bread fresh by trapping moisture to prevent the bread from drying out. The tighter the seal on the bread box, the better it performs this function.&#xD;&#xA;&#xD;&#xA;Additional Reading:&#xD;&#xA;&#xD;&#xA;* http://www.wisegeek.com/what-is-a-bread-box.htm&#xD;&#xA;* http://en.wikipedia.org/wiki/Breadbox" />
  <row Id="9850" PostHistoryTypeId="2" PostId="5074" RevisionGUID="dafbaa56-a149-4dd8-95a7-e45c939791a9" CreationDate="2010-08-13T03:18:41.293" UserId="1915" Text="The [wikipedia article about breadboxes][1] states:&#xD;&#xA;&#xD;&#xA;&gt; They were a more common household&#xD;&#xA;&gt; kitchen item until bread started being&#xD;&#xA;&gt; made commercially with food&#xD;&#xA;&gt; preservatives and wrapped in plastic.&#xD;&#xA;&gt; Breadboxes are still used by many&#xD;&#xA;&gt; people to store commercially purchased&#xD;&#xA;&gt; bread, but are used more especially by&#xD;&#xA;&gt; people who bake bread at home.&#xD;&#xA;&#xD;&#xA;And that they also &#xD;&#xA;&#xD;&#xA;&gt; protect their contents from mice and&#xD;&#xA;&gt; other pests.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Breadbox" />
  <row Id="9851" PostHistoryTypeId="2" PostId="5075" RevisionGUID="ff9f8d98-f43d-48c7-a473-074d111f6d26" CreationDate="2010-08-13T03:25:07.897" UserId="1236" Text="I kind of combine Joe's answer with J Wynia's at my house.  We have a standing freezer in the garage, so luckily I have room for a lot of stuff :) I've always been a strategic shopper (chicken breast is $1.49 this week?  you better believe I'm buying 20 lbs), so the outside freezer has already paid for itself many times over.  We actually got ours from a friend who was going to put his on Craigslist, so it was only $100.&#xD;&#xA;&#xD;&#xA;When I have time to make a full meal during the week or on the weekend, I make 3-4x what I need.  If I'm making lasagna, I'll make 3 trays.  If I'm making ground beef for tacos or sloppy joes, I'll make 4 lbs.  When I caramelize onions, I do a 5lb bag.  Chili and any soups or stews, an entire crock-pot or dutch oven's worth.  Depending on what I have on hand, I'll either vacuum seal them or put them in a freezer bag or ziploc container, dated and labeled of course (it's amazing how difficult some things can be to identify something when frozen).  If you don't have a slow cooker (crock pot) get one!  You can just throw a bunch of stuff in it and with minimal hassle, you've got a large meal with a lot of leftovers.&#xD;&#xA;&#xD;&#xA;If I make 3 extra meals, twice a week, for a month, I've got 24 days worth of meals ready.  That's my &quot;rolling&quot; stock of full meals.&#xD;&#xA;&#xD;&#xA;Then on a Saturday or Sunday when I have the time, I'll grill 10 chicken breasts, make 2 london broils, 2 pork tenderloins - whatever I might be in the mood for that week.  The important thing to remember is, if you're going to make 1 of something, how much harder is it going to be to make 5 or 10?  You already have the stuff out and the kitchen in use!&#xD;&#xA;&#xD;&#xA;At all times, I have a stock of sliced and diced onions and/or shallots, bell peppers, jalapenos, sliced or minced garlic, and a bag of stock (in ice cube form) in my freezer for impromptu meals.&#xD;&#xA;&#xD;&#xA;So, if I get an especially difficult work day and get home late (or I'm just feeling lazy), I'll use the pre-made meals; on a normal day I'll use some combination of these &quot;parts&quot;.  &#xD;&#xA;&#xD;&#xA;Vacuum sealing is great, because if you forget to defrost something the night before, you can throw the entire bag in a pot of boiling water on the stove and have it hot quickly, then finish it off in a pan depending on what it is (if desired).  Certain things can be hot and delicious just by boiling, such as lasagna and soup.&#xD;&#xA;&#xD;&#xA;Some real-world examples from my freezer right now or in the recent past:&#xD;&#xA;&#xD;&#xA; - **Hamburger meat** - tacos, homemade hamburger helper, sloppy joes.  I have a few pounds of cooked taco meat and sloppy joe meat frozen already made, and some plain hamburger meat cooked for hamburger helper or whatever else I may think of&#xD;&#xA; - **Burgers** - a supply of ground sirloin/chuck burgers, and a supply of ground turkey burgers.  I also prep the patties and freeze uncooked between layers of freezer paper for a &quot;fresh&quot; grilling since they're fast and easy&#xD;&#xA; - **Chili** - a few varieties&#xD;&#xA; - **Pasta sauce** - extremely easy (and relatively cheap)&#xD;&#xA; - **Chicken** - grilled, same use as the London Broil&#xD;&#xA; - **Chicken** - poached, for chicken salad, chicken tacos, quesadillas, stir fry&#xD;&#xA; - **London Broil** - cooked and cut into thin strips, for sandwiches, wraps, salads, stir-fry, or just by themselves cold or warm.&#xD;&#xA; - **Pork roast** - cooked in crock pot with homemade barbecue sauce, then shredded and frozen, for pulled pork sandwiches&#xD;&#xA; - **Lasagna** - cut into individual servings and vacuum sealed for boiling as mentioned above&#xD;&#xA; - **Chicken Parmesan** - I usually make this the same day as the lasagna - and eat them together too - but I freeze them separately to grab for lunch on the way to work as well&#xD;&#xA; - **Rice and Beans** - sometimes I freeze individually, sometimes I mix them together and freeze like that&#xD;&#xA; - **Casseroles** - casseroles are like magic, they're easy to prepare, they freeze really well, combine a lot of different foods, and often [taste better after sitting][1].  Tuna casserole, green bean casserole, chicken pasta casserole, the possibilities here are endless&#xD;&#xA; - **Soups** - frozen in ziploc containers.  As with casseroles you can get a lot of variety here.  Often I'll freeze them in ziploc containers, then vacuum seal when solid, so I can use the boiling water method to quickly thaw&#xD;&#xA; - **Frozen fruit** - this isn't really for meal planning necessarily, but it can definitely help you in a pinch - a quick smoothie in the morning, a healthy snack during the day, or even to help make a sauce or marinade for dinner.  I generally have some bananas, sliced strawberries, sliced peaches, blueberries and grapes - plus whatever was in season in the recent past&#xD;&#xA;&#xD;&#xA;One other trick is freezing uncooked things with their marinades.  If I buy a pork tenderloin, I'll make a quick marinade and freeze it in the bag.  Same with fish, london broil, shrimp (unpeeled), chicken breasts - just about anything really.  When you take them out to defrost, they'll marinade at the same time.&#xD;&#xA;&#xD;&#xA;I was given two great books as gifts last year:&#xD;&#xA;&#xD;&#xA; - **[Fix, Freeze, Feast][2]** - no pictures, but a lot of simple recipes, and full instructions on both how to freeze and how to reheat&#xD;&#xA; - **[Prevention's Low-Fat, Low-Cost Freezer Cookbook][3]** - this book is great.  Every page has a sidebar with kitchen tips (such as how to freeze herbs), there's an 18 page intro with good info on what and how to freeze in general, and the recipes are split into two groups: **For the Freezer**, meals you cook then freeze, and **From the Freezer**, meals that take use of the &quot;parts&quot; you've previously frozen.&#xD;&#xA;&#xD;&#xA;Finally, I completely agree with Joe's suggestion for the dinner exchange.  I actually do a lunch potluck with a buddy at work at least once a week, and we both use our homemade freezer meals instead of cooking something special.  Definitely helps break up the monotony of just eating things you cook - you're already used to those!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4157/why-do-some-foods-taste-better-the-next-day&#xD;&#xA;  [2]: http://www.amazon.com/Fix-Freeze-Feast-Prepare-Serving/dp/1580176828&#xD;&#xA;  [3]: http://www.amazon.com/Preventions-low-fat-low-cost-freezer-cookbook/dp/0875964672/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281669593&amp;sr=1-1" />
  <row Id="9853" PostHistoryTypeId="2" PostId="5076" RevisionGUID="2cdeffcd-80a9-4b5e-94bc-c46ace952dc8" CreationDate="2010-08-13T03:41:22.643" UserId="67" Text="They're intended to provide a cool, controlled place to keep the bread away from direct sunlight and most pests, to reduce the rate of moisture loss, and reduce the likelihood of the bread getting moldy.&#xD;&#xA;&#xD;&#xA;I'd personally avoid metal in areas with high temperature swings (daily, not yearly) because I'd be concerned with changes in temperature outside causing condensation inside the box.  If you have air conditioning and don't have it cycle on/off during the day, this likely isn't an issue.&#xD;&#xA;&#xD;&#xA;Some people don't actually like the wooden bread boxes, because the smell of the wood used can transfer to the bread.  It's possible that the nature of the wood, if it were unsealed,  might help to regulate the humidity of the box (absorb a little if it's too high, give a little back if it's too low), but from what I recall (and it's been more than 15 years since I've used one), all of the ones we had were vented, so I don't know how much this is actually an issue.  (it's possible that not all are vented -- in looking online, some of the metal ones claim to be air-tight ... I'm not sure how I feel about that)." />
  <row Id="9854" PostHistoryTypeId="5" PostId="5075" RevisionGUID="1b7917d0-c00f-4007-9140-637bce7c9bcb" CreationDate="2010-08-13T03:43:32.973" UserId="1236" Comment="added 198 characters in body" Text="I kind of combine Joe's answer with J Wynia's at my house.  We have a standing freezer in the garage, so luckily I have room for a lot of stuff :) I've always been a strategic shopper (chicken breast is $1.49 this week?  you better believe I'm buying 20 lbs), so the outside freezer has already paid for itself many times over.  We actually got ours from a friend who was going to put his on Craigslist, so it was only $100.&#xD;&#xA;&#xD;&#xA;When I have time to make a full meal during the week or on the weekend, I make 3-4x what I need.  If I'm making lasagna, I'll make 3 trays.  If I'm making ground beef for tacos or sloppy joes, I'll make 4 lbs.  When I caramelize onions, I do a 5lb bag.  Chili and any soups or stews, an entire crock-pot or dutch oven's worth.  Depending on what I have on hand, I'll either vacuum seal them or put them in a freezer bag or ziploc container, dated and labeled of course (it's amazing how difficult some things can be to identify something when frozen).  If you don't have a slow cooker (crock pot) get one!  You can just throw a bunch of stuff in it and with minimal hassle, you've got a large meal with a lot of leftovers.&#xD;&#xA;&#xD;&#xA;If I make 3 extra meals, twice a week, for a month, I've got 24 days worth of meals ready.  That's my &quot;rolling&quot; stock of full meals.&#xD;&#xA;&#xD;&#xA;Then on a Saturday or Sunday when I have the time, I'll grill 10 chicken breasts, make 2 london broils, 2 pork tenderloins - whatever I might be in the mood for that week.  The important thing to remember is, if you're going to make 1 of something, how much harder is it going to be to make 5 or 10?  You already have the stuff out and the kitchen in use!&#xD;&#xA;&#xD;&#xA;At all times, I have a stock of sliced and diced onions and/or shallots, bell peppers, jalapenos, sliced or minced garlic, and a bag of stock (in ice cube form) in my freezer for impromptu meals.&#xD;&#xA;&#xD;&#xA;So, if I get an especially difficult work day and get home late (or I'm just feeling lazy), I'll use the pre-made meals; on a normal day I'll use some combination of these &quot;parts&quot;.  &#xD;&#xA;&#xD;&#xA;Vacuum sealing is great, because if you forget to defrost something the night before, you can throw the entire bag in a pot of boiling water on the stove and have it hot quickly, then finish it off in a pan depending on what it is (if desired).  Certain things can be hot and delicious just by boiling, such as lasagna and soup.&#xD;&#xA;&#xD;&#xA;Some real-world examples from my freezer right now or in the recent past:&#xD;&#xA;&#xD;&#xA; - **Hamburger meat** - tacos, homemade hamburger helper, sloppy joes.  I have a few pounds of cooked taco meat and sloppy joe meat frozen already made, and some plain hamburger meat cooked for hamburger helper or whatever else I may think of&#xD;&#xA; - **Burgers** - a supply of ground sirloin/chuck burgers, and a supply of ground turkey burgers.  I also prep the patties and freeze uncooked between layers of freezer paper for a &quot;fresh&quot; grilling since they're fast and easy&#xD;&#xA; - **Chili** - a few varieties, each made in the crockpot on low for 8 hours&#xD;&#xA; - **Pasta sauce** - extremely easy (and relatively cheap)&#xD;&#xA; - **London Broil** - cooked and cut into thin strips, for sandwiches, wraps, salads, stir-fry, or just by themselves cold or warm.&#xD;&#xA; - **Chicken** - grilled, same use as the London Broil&#xD;&#xA; - **Chicken** - poached, for chicken salad, chicken tacos, quesadillas, stir fry&#xD;&#xA; - **Pork roast** - cooked in crock pot with homemade barbecue sauce, then shredded and frozen, for pulled pork sandwiches&#xD;&#xA; - **Lasagna** - cut into individual servings and vacuum sealed for boiling as mentioned above&#xD;&#xA; - **Chicken Parmesan** - I usually make this the same day as the lasagna - and eat them together too - but I freeze them separately to grab for lunch on the way to work as well&#xD;&#xA; - **Rice and Beans** - sometimes I freeze individually, sometimes I mix them together and freeze like that&#xD;&#xA; - **Casseroles** - casseroles are like magic, they're easy to prepare, they freeze really well, combine a lot of different foods, and often [taste better after sitting][1].  Tuna casserole, green bean casserole, chicken pasta casserole, the possibilities here are endless&#xD;&#xA; - **Soups** - frozen in ziploc containers.  As with casseroles you can get a lot of variety here.  Often I'll freeze them in ziploc containers, then vacuum seal when solid, so I can use the boiling water method to quickly thaw&#xD;&#xA; - **Frozen fruit** - this isn't really for meal planning necessarily, but it can definitely help you in a pinch - a quick smoothie in the morning, a healthy snack during the day, or even to help make a sauce or marinade for dinner.  I generally have some bananas, sliced strawberries, sliced peaches, blueberries and grapes - plus whatever was in season in the recent past&#xD;&#xA;&#xD;&#xA;One other trick is freezing uncooked things with their marinades.  If I buy a pork tenderloin, I'll make a quick marinade and freeze it in the bag.  Same with fish, london broil, shrimp (unpeeled), chicken breasts - just about anything really.  When you take them out to defrost, they'll marinade at the same time.&#xD;&#xA;&#xD;&#xA;I was given two great books as gifts last year:&#xD;&#xA;&#xD;&#xA; - **[Fix, Freeze, Feast][2]** - no pictures, but a lot of simple recipes, and full instructions on both how to freeze and how to reheat&#xD;&#xA; - **[Prevention's Low-Fat, Low-Cost Freezer Cookbook][3]** - this book is great.  Every page has a sidebar with kitchen tips (such as how to freeze herbs), there's an 18 page intro with good info on what and how to freeze in general, and the recipes are split into two groups: **For the Freezer**, meals you cook then freeze, and **From the Freezer**, meals that take use of the &quot;parts&quot; you've previously frozen.  As a bonus, every recipe includes your basic nutritional info like you'd find on packaged food at the store, as well as an estimated cost per serving!&#xD;&#xA;&#xD;&#xA;Finally, I completely agree with Joe's suggestion for the dinner exchange.  I actually do a lunch potluck with a buddy at work at least once a week, and we both use our homemade freezer meals instead of cooking something special.  Definitely helps break up the monotony of just eating things you cook - you're already used to those!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4157/why-do-some-foods-taste-better-the-next-day&#xD;&#xA;  [2]: http://www.amazon.com/Fix-Freeze-Feast-Prepare-Serving/dp/1580176828&#xD;&#xA;  [3]: http://www.amazon.com/Preventions-low-fat-low-cost-freezer-cookbook/dp/0875964672/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1281669593&amp;sr=1-1" />
  <row Id="9855" PostHistoryTypeId="2" PostId="5077" RevisionGUID="4c3b3281-ef8b-457d-ab82-45dc0a3f2216" CreationDate="2010-08-13T04:21:02.683" UserId="218" Text="In my experience, they're best at concentrating mold spores, and hiding away unsightly loaves. &#xD;&#xA;&#xD;&#xA;While chic, and quite popular in the days before plastic bags, they're not much use now. Pretty much the same as the &quot;&lt;a href=&quot;http://www.amishoutletstore.com/page.cfm?p=7318&quot;&gt;pie safe&lt;/a&gt;&quot;" />
  <row Id="9856" PostHistoryTypeId="2" PostId="5078" RevisionGUID="fa88885b-1684-4df7-b8c7-253cc8ca1af2" CreationDate="2010-08-13T04:21:32.247" UserId="426" Text="Try using a ceramic knife.  The lighter weight won't require as tight or as firm of a grip.&#xD;&#xA;&#xD;&#xA;As for making bigger handles on tools, you might try cutting pieces of pipe insulation (available at home improvement stores) and slitting them down the length to wrap around the handles of your current tools." />
  <row Id="9857" PostHistoryTypeId="16" PostId="5078" RevisionGUID="fa88885b-1684-4df7-b8c7-253cc8ca1af2" CreationDate="2010-08-13T04:21:32.247" UserId="-1" />
  <row Id="9858" PostHistoryTypeId="2" PostId="5079" RevisionGUID="219e0214-1bf3-4990-9cb3-e9610d061532" CreationDate="2010-08-13T04:25:36.907" UserId="1393" Text="I'd like to make an exhaustive list of the various animals whose milk humans drink. Here's the ones I can think of:&#xD;&#xA;&#xD;&#xA;- human&#xD;&#xA;- cow&#xD;&#xA;- goat&#xD;&#xA;- sheep&#xD;&#xA;- camel&#xD;&#xA;- yak&#xD;&#xA;- buffalo&#xD;&#xA;&#xD;&#xA;Any others? If so, where?" />
  <row Id="9859" PostHistoryTypeId="1" PostId="5079" RevisionGUID="219e0214-1bf3-4990-9cb3-e9610d061532" CreationDate="2010-08-13T04:25:36.907" UserId="1393" Text="What mammal's milks are drunk by humans?" />
  <row Id="9860" PostHistoryTypeId="3" PostId="5079" RevisionGUID="219e0214-1bf3-4990-9cb3-e9610d061532" CreationDate="2010-08-13T04:25:36.907" UserId="1393" Text="&lt;milk&gt;" />
  <row Id="9861" PostHistoryTypeId="2" PostId="5080" RevisionGUID="37a7fd0e-38f4-46e5-9dfe-3cc66ea9ee8d" CreationDate="2010-08-13T04:25:40.433" UserId="1220" Text="An ulu can definitely be honed and is probably the ancestor of the rocking knives you have seen. As you control them mostly with your palm they can work very well. [Wikipedia article on Ulus][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ulu" />
  <row Id="9862" PostHistoryTypeId="16" PostId="5080" RevisionGUID="37a7fd0e-38f4-46e5-9dfe-3cc66ea9ee8d" CreationDate="2010-08-13T04:25:40.433" UserId="-1" />
  <row Id="9863" PostHistoryTypeId="16" PostId="5079" RevisionGUID="67c31111-e4bb-41dd-99be-dcd1b6451861" CreationDate="2010-08-13T04:28:18.887" UserId="60" />
  <row Id="9864" PostHistoryTypeId="2" PostId="5081" RevisionGUID="f669744d-a459-4b8c-a511-39d111161f77" CreationDate="2010-08-13T04:34:15.590" UserId="1928" Text="Last time I roasted green chilies, which consisted of charring the skin, I had a tough time peeling them.  Is there an easy way to peel roasted green chilies, or some secret I'm missing?&#xD;&#xA;" />
  <row Id="9865" PostHistoryTypeId="1" PostId="5081" RevisionGUID="f669744d-a459-4b8c-a511-39d111161f77" CreationDate="2010-08-13T04:34:15.590" UserId="1928" Text="Peeling roasted green chilies" />
  <row Id="9866" PostHistoryTypeId="3" PostId="5081" RevisionGUID="f669744d-a459-4b8c-a511-39d111161f77" CreationDate="2010-08-13T04:34:15.590" UserId="1928" Text="&lt;preparation&gt;&lt;peeling&gt;&lt;chilies&gt;" />
  <row Id="9867" PostHistoryTypeId="2" PostId="5082" RevisionGUID="87c427e1-4ee5-4316-84be-5f839e602902" CreationDate="2010-08-13T04:41:50.293" UserId="1670" Text="I pop them into a paper bag and close the top for a few minutes right out of the oven. Shake them a bit. It seems to help loosen the skin which will then peel off in large sheets. If it still sticks a lot, try roasting them longer next time.&#xD;&#xA;&#xD;&#xA;You may still miss a few (mostly small) pieces, but that isn't a big deal.&#xD;&#xA;&#xD;&#xA;Don't recall where I learned that." />
  <row Id="9868" PostHistoryTypeId="2" PostId="5083" RevisionGUID="6be4397d-103d-433d-91e1-aef8fc4427d1" CreationDate="2010-08-13T04:47:48.257" UserId="1393" Text="The standard advice is a paper bag, but I don't think it is optimal. I always put them in the smallest bowl that will hold them, and put a plate over the top of that. The idea is for the peppers to sit in their own steam for a few minutes while they cool down. The steam seems to loosen the skins.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't take the skins off under running water, which is a tip that you will see sometimes. It makes it easier, but washes away a ton of the flavor!&#xD;&#xA;&#xD;&#xA;Consider wearing food-grade latex gloves while doing this procedure if the chiles are at all spicy. It will save you from burning hands later." />
  <row Id="9870" PostHistoryTypeId="18" PostId="1541" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9871" PostHistoryTypeId="18" PostId="1547" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9872" PostHistoryTypeId="18" PostId="1548" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9873" PostHistoryTypeId="18" PostId="1549" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9874" PostHistoryTypeId="18" PostId="1550" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9875" PostHistoryTypeId="18" PostId="1559" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9876" PostHistoryTypeId="18" PostId="1562" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9877" PostHistoryTypeId="18" PostId="1565" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9878" PostHistoryTypeId="18" PostId="2500" RevisionGUID="3f93d3e0-98a1-49fa-9e9f-3c6207a28675" CreationDate="2010-08-13T04:53:16.847" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1536/what-are-good-cooking-recipes-websites" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="9880" PostHistoryTypeId="2" PostId="5084" RevisionGUID="bfb84d27-554e-4adf-985e-b278645e6791" CreationDate="2010-08-13T05:09:59.660" UserId="1304" Text="If your only goal is to create a no-catsup-required food, how about french frying carrots or sweet potatoes?  Those fries tend to have more flavor than potato fries." />
  <row Id="9881" PostHistoryTypeId="2" PostId="5085" RevisionGUID="074845c5-c8c3-421b-b1eb-4e946aa7c61b" CreationDate="2010-08-13T06:02:26.710" UserId="60" Text="We drink the milk of walruses and elephants." />
  <row Id="9882" PostHistoryTypeId="16" PostId="5085" RevisionGUID="074845c5-c8c3-421b-b1eb-4e946aa7c61b" CreationDate="2010-08-13T06:02:26.710" UserId="-1" />
  <row Id="9883" PostHistoryTypeId="2" PostId="5086" RevisionGUID="568aa859-4ff9-4c32-bbd2-68c6d292c759" CreationDate="2010-08-13T06:23:47.510" UserId="1393" Text="Oh, I just remembered one more (don't worry, I'll edit it into a index when we seem done). Horse. Popular in Mongolia I believe." />
  <row Id="9884" PostHistoryTypeId="16" PostId="5086" RevisionGUID="568aa859-4ff9-4c32-bbd2-68c6d292c759" CreationDate="2010-08-13T06:23:47.510" UserId="-1" />
  <row Id="9885" PostHistoryTypeId="5" PostId="2337" RevisionGUID="a421eac1-5ff9-42f3-a190-b0d8cad23c4f" CreationDate="2010-08-13T06:43:01.777" UserId="1140" Comment="Improved answer" Text="&gt; Add good amount of milk or fresh yoghurt  in place of&#xD;&#xA;&gt; water. It makes chapati soft&#xD;&#xA;&#xD;&#xA;Please see **About.com Indian Food Section** @&#xD;&#xA;[Making Soft Chapatis (Indian flatbread)][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://indianfood.about.com/od/quicktips/qt/softchapati.htm" />
  <row Id="9886" PostHistoryTypeId="2" PostId="5087" RevisionGUID="687ce502-0be7-44f9-bfd1-3fe5ecbf8410" CreationDate="2010-08-13T08:41:31.810" UserId="1833" Text="I'm currently at a hotel in Spain. We are having a buffet breakfast and one of the meals are sunny-side-up fried eggs. I estimate they probably fry several hundred eggs per breakfast. I wondered how they pull it off in the kitchen, especially the &quot;breaking eggs&quot; part.&#xD;&#xA;&#xD;&#xA;I can imagine two extremes:&#xD;&#xA;&#xD;&#xA; 1. A cook is breaking eggs manually, taking extra care not to put any shell onto the frying pan.&#xD;&#xA; 2. Some kind of automated process takes place, e.g. eggs are put in some foamy container, the top is cut off and then the whole lot is flipped over the pan.&#xD;&#xA;&#xD;&#xA;The truth is probably somewhere in between. Anyone with mass-kitchen experience, care to enlighten me?" />
  <row Id="9887" PostHistoryTypeId="1" PostId="5087" RevisionGUID="687ce502-0be7-44f9-bfd1-3fe5ecbf8410" CreationDate="2010-08-13T08:41:31.810" UserId="1833" Text="How is mass egg-frying performed?" />
  <row Id="9888" PostHistoryTypeId="3" PostId="5087" RevisionGUID="687ce502-0be7-44f9-bfd1-3fe5ecbf8410" CreationDate="2010-08-13T08:41:31.810" UserId="1833" Text="&lt;technique&gt;&lt;eggs&gt;" />
  <row Id="9889" PostHistoryTypeId="2" PostId="5088" RevisionGUID="0577a32e-792e-4a9a-9902-a7910b733e6a" CreationDate="2010-08-13T08:49:12.340" UserId="446" Text="After a whole lot of research, I think that I have achieved an answer, but I couldn't get my hands on any pearls so I don't have any experimental evidence. Most of it is based on messing around with tapioca flour, but I think it should carry over. &#xD;&#xA;&#xD;&#xA;Anyway, the difference between traditional and instant pearls is merely the amount of processing they receive before they hit your hands, much like the difference between oats and quick oats. Instant pearls are cooked much farther than traditional pearls so I don't think you really need to invest in them.&#xD;&#xA;&#xD;&#xA;Tapioca is a high starch, low protein ingredient so to make it softer we just need to cook it longer. Be careful though, as overcooking is going to result in a terrible mushy mess.  Also, just like high starch sushi rice, rinsing will probably be a good idea, although I think it should be done after the initial boil and soak. The rinse should knock off the excess starch from the pearls, which I think is what is creating that tough skin when placed in cold liquid. You should rinse after cooking, in warm water, till the water runs clear.&#xD;&#xA;&#xD;&#xA;The recipes I found on the internet were mostly split on the subject of stirring, but I think it's a bad idea (except to prevent the pearls from sticking to each other) as all it could serve to do is break starch off the pearls which is not what we are trying to do (save the stirring for when you want to use them as a thickening agent).&#xD;&#xA;&#xD;&#xA;Anyway, I have some on order but they aren't getting here for a bit.  I'll update once I get to play around with them. &#xD;&#xA;" />
  <row Id="9890" PostHistoryTypeId="6" PostId="5087" RevisionGUID="fa22bc39-248e-4913-9ee2-094a793c6c38" CreationDate="2010-08-13T09:01:16.680" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;eggs&gt;&lt;restaurant&gt;" />
  <row Id="9891" PostHistoryTypeId="2" PostId="5089" RevisionGUID="9585e2d5-d3d4-44ac-b69d-9fe6aa22159e" CreationDate="2010-08-13T09:03:27.577" UserId="1443" Text="Chefs are really fast at cooking.  It's what they do.  A chef can almost effortlessly crack an egg with one-hand in about a second.  Scrambled eggs would be pre-cracked and beaten prior to the cooking-shift." />
  <row Id="9892" PostHistoryTypeId="6" PostId="5071" RevisionGUID="529b4bb6-abf7-40b5-87c6-bfe3e6f81a07" CreationDate="2010-08-13T09:07:12.420" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;equipment&gt;&lt;bread&gt;" />
  <row Id="9893" PostHistoryTypeId="5" PostId="5058" RevisionGUID="1e0fc878-12c2-4e29-ab87-525f2c1b4d3d" CreationDate="2010-08-13T09:08:05.837" UserId="446" Comment="added injection method, moved final results from comments to answer" Text="So I have a method that I just worked out but it is insanely labor intensive and only suited to small batches.  With that said, here you go. Also, steps will be slightly out of order so make sure you read completely through.&#xD;&#xA;&#xD;&#xA;To create filled french fries:&#xD;&#xA;&#xD;&#xA;First, you need to cut your potatoes into slightly larger fries than normal. You are looking for about 1/2 to 2/3 of an inch on each side.   You need to preheat your grease to 275. Once your grease has preheated, parcook the french fries.  They should be cooked but not crisped or browned. Lay fries in a layer on a pan and place into fridge. Prepare your injection.  I used sour cream but you can add whatever you want. (I thinned the sour cream down with a little milk till it got to the consistency that I wanted) Load your injection into a syringe and inject into the now cooled but not cold fries. Don't over-inject or you will ruin fries left and right. Inject by running the needle fully in, then slowly removing while slowly deploying the filling. As you inject, lay on a pan in the freezer. This is important because you need to get the fries frozen as quick as possible.&#xD;&#xA;&#xD;&#xA;While you wait, prepare your seasoned flour.  I tried some with out the flour and the fries tended to lose the filling.  Your are going to be working the fries in small batches.  It is imperative that the fries be frozen through, if they aren't you will lose your filling.  Toss a handful of fries into the flour and coat throughly.  Alternately, you can coat fires in an egg wash then flour, but the results were a little to far from traditional fries for me. Toss the fries into 375 degree oil until fries brown and are crisp on outside.  You need to watch carefully and as soon as they start floating count to ten then remove. You can't over cook them or you will not have any filling remaining.&#xD;&#xA;&#xD;&#xA;A couple of extras:&#xD;&#xA;I don't know how a filling that is predominately water will work in these, but I would conjecture very poorly given how fries cook.&#xD;&#xA;&#xD;&#xA;Your hole in the potato is only going to be sealed with flour so you might see some leakage. I couldn't figure out a way around that.&#xD;&#xA;&#xD;&#xA;You benefit from the freezing with a much improved bite texture over my normal fry prep.&#xD;&#xA;&#xD;&#xA;The final result has a high wow factor, and was pretty tasty. I am not sure the results are worth the effort, but I think if you try a high flavor filling it will go a long way to making it worth while." />
  <row Id="9894" PostHistoryTypeId="2" PostId="5090" RevisionGUID="9b5df296-03f0-4b5a-bc72-bdef2ea97a0a" CreationDate="2010-08-13T09:15:36.297" UserId="876" Text="+1 for truffle oil.&#xD;&#xA;&#xD;&#xA;Don't go for **chinese truffles**, they are tasteless and despite their low price are still a waste of money.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9895" PostHistoryTypeId="2" PostId="5091" RevisionGUID="3f8a6cdf-1ff3-4622-8b2b-3aab99a46cc0" CreationDate="2010-08-13T09:40:05.483" UserId="1799" Text="My dishwasher is emitting a strong bad odor when its door is open. It's a settled odor resulting from a mix of the accumulated dishes together with the plastic material inside. Even if the machine stays empty, the odor is always there.&#xD;&#xA;&#xD;&#xA;What can I do to destroy this odor?" />
  <row Id="9896" PostHistoryTypeId="1" PostId="5091" RevisionGUID="3f8a6cdf-1ff3-4622-8b2b-3aab99a46cc0" CreationDate="2010-08-13T09:40:05.483" UserId="1799" Text="How can I prevent the odor in my dishwasher" />
  <row Id="9897" PostHistoryTypeId="3" PostId="5091" RevisionGUID="3f8a6cdf-1ff3-4622-8b2b-3aab99a46cc0" CreationDate="2010-08-13T09:40:05.483" UserId="1799" Text="&lt;equipment&gt;" />
  <row Id="9898" PostHistoryTypeId="2" PostId="5092" RevisionGUID="138e50ae-223f-4034-acd7-7e3d6eb83b9a" CreationDate="2010-08-13T09:54:29.473" UserId="60" Text="Try throwing some baking soda and lemon juice in it and run an empty load without soap. Repeat as needed. " />
  <row Id="9899" PostHistoryTypeId="5" PostId="5092" RevisionGUID="d676e227-df65-4057-85af-94783a48b2ab" CreationDate="2010-08-13T10:17:42.500" UserId="60" Comment="added 97 characters in body" Text="Try throwing some baking soda and lemon juice in it and run an empty load without soap. Repeat as needed. &#xD;&#xA;&#xD;&#xA;I'd try about half a normal sized box of baking soda and half to a whole cup of lemon juice. " />
  <row Id="9900" PostHistoryTypeId="2" PostId="5093" RevisionGUID="3f488c06-cf80-412d-ba76-555c97ecad61" CreationDate="2010-08-13T10:33:52.627" UserId="1603" Text="[Hobodave][1] has the right solution, in addition i would suggest you a product like [this][2] to keep the dishwater's odor fresh.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5091/how-can-i-prevent-the-odor-in-my-dishwasher/5092#5092&#xD;&#xA;  [2]: http://www.partmaster.co.uk/cgi-bin/product.pl?PID=1506532&amp;query=%20finish%20tablet" />
  <row Id="9901" PostHistoryTypeId="4" PostId="5091" RevisionGUID="2ae1946a-ad92-470e-ae8e-969c3e3b2bbe" CreationDate="2010-08-13T10:46:53.423" UserId="1799" Comment="edited title" Text="How can I prevent the odor in my dishwasher?" />
  <row Id="9902" PostHistoryTypeId="2" PostId="5094" RevisionGUID="66251196-cdd5-4d6f-bc35-6d441ed6e085" CreationDate="2010-08-13T11:04:46.953" UserId="1799" Text="How can I suppress bad breath after eating garlic or onion?" />
  <row Id="9903" PostHistoryTypeId="1" PostId="5094" RevisionGUID="66251196-cdd5-4d6f-bc35-6d441ed6e085" CreationDate="2010-08-13T11:04:46.953" UserId="1799" Text="How to suppress bad breath after eating garlic or onion" />
  <row Id="9904" PostHistoryTypeId="3" PostId="5094" RevisionGUID="66251196-cdd5-4d6f-bc35-6d441ed6e085" CreationDate="2010-08-13T11:04:46.953" UserId="1799" Text="&lt;garlic&gt;&lt;onions&gt;" />
  <row Id="9905" PostHistoryTypeId="2" PostId="5095" RevisionGUID="3605ff3d-56cc-413d-a5f5-3f1d83b869fb" CreationDate="2010-08-13T11:09:28.113" UserId="1549" Text="For a large kitchen they would probably use a griddle for this instead of frying pans. There are griddles available about a meter across. As long as the hotel doesn't come down for breakfast *en masse* I imagine that would provide enough throughput." />
  <row Id="9908" PostHistoryTypeId="2" PostId="5097" RevisionGUID="6312e46d-7341-4371-84e0-89c1da819ba0" CreationDate="2010-08-13T11:20:26.693" UserId="1443" Text="1.  Brush and floss your teeth&#xD;&#xA;2.  Scrape your tongue&#xD;&#xA;3.  Chew gum&#xD;&#xA;4.  Chew fresh mint or basil&#xD;&#xA;5.  Gargle with baking soda and salt&#xD;&#xA;6.  Gargle with hydrogen peroxide&#xD;&#xA;7.  Drink water&#xD;&#xA;" />
  <row Id="9909" PostHistoryTypeId="5" PostId="5070" RevisionGUID="ac0c8625-7fa0-4c66-a364-421102ab4c13" CreationDate="2010-08-13T11:26:01.503" UserId="104" Comment="added 260 characters in body" Text="What I actually do more of than actual once a XYZ cooking of whole meals is cooking common components in advance. &#xD;&#xA;&#xD;&#xA;I will, for instance, dice up a pile of onions, brown hamburger, make shredded pork or chicken, parboil red potatoes, brown onions and garlic in butter, dice and brown chicken breast pieces, etc. and then either freeze or refrigerate those components in individual plastic vacuum packed bags.&#xD;&#xA;&#xD;&#xA;Then, when it's time to make dinner, I can mix and match a little more loosely to make meals, but still cut the prep time dramatically. The shredded chicken can quickly become tacos, quesadillas, top a salad, help out a quick soup, etc.&#xD;&#xA;&#xD;&#xA;I also make sure to make extra whenever I fire up the grill. There's always a bag of frozen hamburgers and a bag of brats in my freezer, which make for quick lunches, etc. The grill is already hot, so I just make way more than we need and freeze the rest. " />
  <row Id="9910" PostHistoryTypeId="5" PostId="5097" RevisionGUID="5c8dd13c-688a-4c1e-a2a6-ff5c40deb600" CreationDate="2010-08-13T11:30:48.580" UserId="1443" Comment="added 25 characters in body; added 4 characters in body" Text="1.  Brush and floss your teeth&#xD;&#xA;2.  Scrape your tongue&#xD;&#xA;3.  Chew gum&#xD;&#xA;4.  Chew fresh mint or basil&#xD;&#xA;5.  Gargle with baking soda and salt&#xD;&#xA;6.  Gargle with hydrogen peroxide&#xD;&#xA;7.  Gargle with water and lemon&#xD;&#xA;8.  Hydrate&#xD;&#xA;" />
  <row Id="9911" PostHistoryTypeId="2" PostId="5098" RevisionGUID="c2e69cbb-56a9-43a6-80ea-bd2a6ee4273e" CreationDate="2010-08-13T11:37:33.543" UserId="104" Text="When my doctor told me to start cutting my salt intake, I headed to the spice aisle at the grocery store and bought every &quot;salt-free&quot; blend they had and started trying them. It was one of the best things I did, because I discovered how much I'd been relying on salt for flavor and how inadequate that was.&#xD;&#xA;&#xD;&#xA;I now buy my spices from The Spice House (much fresher than the grocery store) and really like quite a few of their [spice free blends][1]. Most spice suppliers have a similar category available. Buy a bunch and start substituting when you would otherwise use salt. &#xD;&#xA;&#xD;&#xA;Some of the experiments will be fabulous, some not as much, but rarely are they actually bad.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thespicehouse.com/spices-by-category/salt-free-blends" />
  <row Id="9912" PostHistoryTypeId="5" PostId="5098" RevisionGUID="8a1c2cee-32dd-40f7-999b-317ac077e0e6" CreationDate="2010-08-13T12:06:52.083" UserId="1443" Comment="deleted 1 characters in body" Text="When my doctor told me to start cutting my salt intake, I headed to the spice aisle at the grocery store and bought every &quot;salt-free&quot; blend they had and started trying them. It was one of the best things I did, because I discovered how much I'd been relying on salt for flavor and how inadequate that was.&#xD;&#xA;&#xD;&#xA;I now buy my spices from The Spice House (much fresher than the grocery store) and really like quite a few of their [salt free blends][1]. Most spice suppliers have a similar category available. Buy a bunch and start substituting when you would otherwise use salt. &#xD;&#xA;&#xD;&#xA;Some of the experiments will be fabulous, some not as much, but rarely are they actually bad.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thespicehouse.com/spices-by-category/salt-free-blends" />
  <row Id="9913" PostHistoryTypeId="2" PostId="5099" RevisionGUID="d2c18c86-dd5b-4e55-9da2-0342b66c244b" CreationDate="2010-08-13T12:30:19.730" UserId="1816" Text="If a toothbrush isn't handy, Altoids can cover for you for a while." />
  <row Id="9914" PostHistoryTypeId="2" PostId="5100" RevisionGUID="2cd3f283-12f4-4709-aa56-3a8438a2c645" CreationDate="2010-08-13T12:37:24.957" UserId="1443" Text="*Add to this answer...  Who and where, what it tastes like, how it differs, how its used in cooking...*&#xD;&#xA;&#xD;&#xA;**human**: Globally, between birth and 0-6 years, i forget...&#xD;&#xA;&#xD;&#xA;**cow**: Globally&#xD;&#xA;&#xD;&#xA;**goat**: &#xD;&#xA;&#xD;&#xA;**sheep**: Europe&#xD;&#xA;&#xD;&#xA;**camel**: Middle East&#xD;&#xA;&#xD;&#xA;**yak**: South East Asia&#xD;&#xA;&#xD;&#xA;**buffalo**: &#xD;&#xA;&#xD;&#xA;**horse**: Mongolia&#xD;&#xA;" />
  <row Id="9915" PostHistoryTypeId="16" PostId="5100" RevisionGUID="2cd3f283-12f4-4709-aa56-3a8438a2c645" CreationDate="2010-08-13T12:37:24.957" UserId="-1" />
  <row Id="9916" PostHistoryTypeId="5" PostId="5097" RevisionGUID="9cf6bf74-e9f3-4365-8840-450d2f8162d1" CreationDate="2010-08-13T12:38:58.260" UserId="1443" Comment="added 7 characters in body; added 38 characters in body; added 51 characters in body" Text="1.  Brush and floss your teeth&#xD;&#xA;2.  Scrape your tongue&#xD;&#xA;3.  Chew gum or mints&#xD;&#xA;4.  Chew mint, licorice, parsley, basil, fennel, cardamom, clove, or cinnamon&#xD;&#xA;5.  Gargle with baking soda and salt&#xD;&#xA;6.  Gargle with hydrogen peroxide&#xD;&#xA;7.  Gargle with water and lemon&#xD;&#xA;8.  Gargle with alcohol or mouthwash&#xD;&#xA;9.  Hydrate&#xD;&#xA;" />
  <row Id="9917" PostHistoryTypeId="5" PostId="5097" RevisionGUID="bc59be49-3757-489f-be8c-5d88a1cf6e2c" CreationDate="2010-08-13T12:45:48.590" UserId="1443" Comment="added 7 characters in body" Text="1.  Brush and floss your teeth&#xD;&#xA;2.  Scrape your tongue&#xD;&#xA;3.  Chew gum or mints&#xD;&#xA;4.  Chew mint, parsley, basil, fennel, licorice, anise, cardamom, clove, or cinnamon&#xD;&#xA;5.  Gargle with baking soda and salt&#xD;&#xA;6.  Gargle with hydrogen peroxide&#xD;&#xA;7.  Gargle with water and lemon&#xD;&#xA;8.  Gargle with alcohol or mouthwash&#xD;&#xA;9.  Hydrate&#xD;&#xA;" />
  <row Id="9918" PostHistoryTypeId="5" PostId="5100" RevisionGUID="97ae7603-1c37-45d7-99f8-92442df708dc" CreationDate="2010-08-13T13:02:15.937" UserId="1443" Comment="added 85 characters in body" Text="*Add to this answer...  Who and where, what it tastes like, how it differs, how it's used in cooking...*&#xD;&#xA;&#xD;&#xA;**human**: Globally, between birth and 0-6 years, i forget...&#xD;&#xA;&#xD;&#xA;**cow**: Globally, used for cheese, all dairy dishes&#xD;&#xA;&#xD;&#xA;**goat**: used for cheese&#xD;&#xA;&#xD;&#xA;**sheep**: Europe, used for cheese&#xD;&#xA;&#xD;&#xA;**camel**: Middle East&#xD;&#xA;&#xD;&#xA;**yak**: South East Asia, used for cheese&#xD;&#xA;&#xD;&#xA;**buffalo**: &#xD;&#xA;&#xD;&#xA;**horse**: Mongolia&#xD;&#xA;" />
  <row Id="9919" PostHistoryTypeId="2" PostId="5101" RevisionGUID="c75d2d90-333a-4e65-835b-059c8d6e548c" CreationDate="2010-08-13T13:39:05.383" UserId="1236" Text="I use a tupperware with a lid that seals.  Have had bad luck with paper bags.  I give them a solid 5-10 minutes, and then use a sharp paring knife if the skin is still sticking or just to make lifting the (now very slippery) pieces of skin easier.  &#xD;&#xA;&#xD;&#xA;I was warned a long time ago that I might have a problem using a sealed tupperware as opposed to a paper bag, as the hot steam can't escape - two different people told me that my tupperware might explode, or that it might contract so much that it pulls itself out of shape.  Neither has happened yet, thankfully, and I've been roasting peppers regularly for years now.&#xD;&#xA;&#xD;&#xA;If you fully, *fully* char them, it should make it much easier, so if there's any possibility you're not blackening them enough, give them another few minutes on the fire.&#xD;&#xA;&#xD;&#xA;Agree with Michael about not doing it under water, it definitely makes it easier, but you lose so much flavor!" />
  <row Id="9920" PostHistoryTypeId="2" PostId="5102" RevisionGUID="50bb4f8c-fcbe-4c10-a9ea-e634be2ee4de" CreationDate="2010-08-13T13:58:51.983" UserId="1584" Text="Are you charring them over an open flame, and at high heat?  If not, doing that should help.  Also make sure that they are roasted enough.  You could always but a [chilie roaster][1].  If you've never seen these in action, they can do entire sacks of chilie at a time over a propane burner, inside a rotating drum that take a lot of the skin off.  I really miss the smeel of roasting chilie in the fall.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nmchili.com/chili_roasters.htm" />
  <row Id="9921" PostHistoryTypeId="5" PostId="4815" RevisionGUID="2a52cea1-e261-41fe-8881-3aea6ab22616" CreationDate="2010-08-13T14:29:13.127" UserId="373" Comment="deleted 338 characters in body" Text="When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. &#xD;&#xA;&#xD;&#xA;I was told that different kinds of recipes called for specific numbered spaghetti, if you wanted to be precise.&#xD;&#xA;&#xD;&#xA;Can anyone else explain the numbering system for spaghetti better than my vague recollection? Do people in Italy really worry about matching the right numbered spaghetti with a given dish, and has anyone outside Italy encountered a recipe calling for a specific number spaghetti?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="9922" PostHistoryTypeId="5" PostId="5100" RevisionGUID="06d0ce83-5993-4123-8810-6df9636336db" CreationDate="2010-08-13T14:38:03.917" UserId="41" Comment="Cleaned up formatting and added some regions/uses - might be wrong about some of it, feel free to correct!" Text="*Add to this answer...  Who and where, what it tastes like, how it differs, how it's used in cooking...*&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Human&lt;/h3&gt;&#xD;&#xA;Where: Worldwide  &#xD;&#xA;Uses: Nursing&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Cow&lt;/h3&gt;&#xD;&#xA;Where: Most popular in the western world, used worldwide.  &#xD;&#xA;Uses: All dairy products (milk, cheese, yogurt, etc.)&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Goat&lt;/h3&gt;&#xD;&#xA;Where: Particularly popular in France, common across Europe, used worldwide today.  &#xD;&#xA;Uses: Primarily cheese&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Sheep&lt;/h3&gt;&#xD;&#xA;Where: Across Europe  &#xD;&#xA;Uses: Primarily cheese&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Camel&lt;/h3&gt;&#xD;&#xA;Where: Middle East  &#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Yak&lt;/h3&gt;&#xD;&#xA;Where: South East Asia  &#xD;&#xA;Uses: Primarily cheese; localized dairy products such as dahi, paneer&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Buffalo&lt;/h3&gt;&#xD;&#xA;Where: Primarily Europe, esp. Italy  &#xD;&#xA;Uses: Primarily cheese (mozzarella)&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Horse&lt;/h3&gt;&#xD;&#xA;Where: Mongolia" />
  <row Id="9923" PostHistoryTypeId="2" PostId="5103" RevisionGUID="fb22c43e-6eff-44ce-9508-72b194ac1ee2" CreationDate="2010-08-13T14:38:40.513" UserId="426" Text="As a chef, the bigger question I would have is how are they serving sunny-side up eggs buffet style without them breaking to pieces and making a mess in the chafing dish?&#xD;&#xA;&#xD;&#xA;I wouldn't ever put them on a buffet or suggest doing them for a large group but it can be done. Most likely they are baking them on sheet pans in the oven or doing them in what we call &quot;hotel pans&quot; in a convection steamer covered with plastic wrap.&#xD;&#xA;&#xD;&#xA;Large volume commercial kitchens will either do scrambled eggs in the oven (pour the egg mix into a greased hotel pan and stir periodically to break up and mix as the curds form) or in a bain marie where they also need very little attention and will cook to a creamy curd without getting crusty." />
  <row Id="9924" PostHistoryTypeId="2" PostId="5104" RevisionGUID="9f8e3fc1-1523-4b82-bcb3-781cb3f401ec" CreationDate="2010-08-13T14:42:18.073" UserId="1393" Text="In the US, I've had very good luck with [this product][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/dyXyQG" />
  <row Id="9925" PostHistoryTypeId="2" PostId="5105" RevisionGUID="62421f7c-208b-43de-a29c-53401c99dae8" CreationDate="2010-08-13T14:45:54.880" UserId="373" Text="And what does he/she principally use it for? &#xD;&#xA;&#xD;&#xA;I'm thinking of **crème brûlée** to start with and maybe **blackening the skin of a pepper**. Apart from that mine sits on the worktop pretty much unused.&#xD;&#xA;&#xD;&#xA;Oh ... one other use (possibly unwise) .. occasionally using it under supervision does get my very young son more interested in cooking!" />
  <row Id="9926" PostHistoryTypeId="1" PostId="5105" RevisionGUID="62421f7c-208b-43de-a29c-53401c99dae8" CreationDate="2010-08-13T14:45:54.880" UserId="373" Text="Should a serious cook own a blowtorch?" />
  <row Id="9927" PostHistoryTypeId="3" PostId="5105" RevisionGUID="62421f7c-208b-43de-a29c-53401c99dae8" CreationDate="2010-08-13T14:45:54.880" UserId="373" Text="&lt;equipment&gt;&lt;blowtorch&gt;" />
  <row Id="9928" PostHistoryTypeId="16" PostId="5105" RevisionGUID="62421f7c-208b-43de-a29c-53401c99dae8" CreationDate="2010-08-13T14:45:54.880" UserId="373" />
  <row Id="9932" PostHistoryTypeId="2" PostId="5107" RevisionGUID="a7186938-26e2-482c-87f4-035b3b7c6935" CreationDate="2010-08-13T14:59:38.013" UserId="87" Text="So, I love turkey bacon, and have it a lot; however, I always feel that i'm eating a mush processed meat.&#xD;&#xA;&#xD;&#xA; - Are there any meat cut alternatives to pork bacon from other animals?&#xD;&#xA; - Has anyone tried to make &quot;processed bacon&quot; at home?&#xD;&#xA; - Now in England, I've had Beef bacon. In retrospect I should've asked what cut of meat it was" />
  <row Id="9933" PostHistoryTypeId="1" PostId="5107" RevisionGUID="a7186938-26e2-482c-87f4-035b3b7c6935" CreationDate="2010-08-13T14:59:38.013" UserId="87" Text="Non Pork Bacon Alternatives" />
  <row Id="9934" PostHistoryTypeId="3" PostId="5107" RevisionGUID="a7186938-26e2-482c-87f4-035b3b7c6935" CreationDate="2010-08-13T14:59:38.013" UserId="87" Text="&lt;bacon&gt;" />
  <row Id="9935" PostHistoryTypeId="2" PostId="5108" RevisionGUID="b728cf6b-2c4a-4031-85f9-e5ca1ae51add" CreationDate="2010-08-13T15:08:51.860" UserId="1236" Text="From what I understand, for beef bacon you want a belly cut of meat, close to the flank or the skirt, most often I've heard of skirt being used.  But, the basic rule is, the fattier the cut of meat the better.&#xD;&#xA;&#xD;&#xA;You may want to research Halal stores in your area and stop in one of them, they'll probably have some good info (and a nice selection) for you.&#xD;&#xA;&#xD;&#xA;I have not made bacon at home, sadly, though this is something I hope to remedy in the near future." />
  <row Id="9936" PostHistoryTypeId="2" PostId="5109" RevisionGUID="222c2396-c66e-4b9a-9498-632ccb7f92dc" CreationDate="2010-08-13T15:14:04.883" UserId="220" Text="I own one, and have tried it for both those uses, but with mediocre results compared to other techniques. &#xD;&#xA;&#xD;&#xA;**For crème brûlée**, I get more even caramelization by placing the individual custards under a broiler. The only benefit I could appreciate from using the torch was that it was quicker, and I could monitor the caramelization more easily.&#xD;&#xA;&#xD;&#xA;**For peppers**, the torch dries out and blackens the skin without really cooking the interior. Again I have had better results in a broiler/hot oven, or on a grill. &#xD;&#xA;&#xD;&#xA;The torch is most definitely fun, but so far I haven't found it to be necessary; I'll be interested, however, if someone else has found the perfect use(s) for a culinary torch. " />
  <row Id="9937" PostHistoryTypeId="16" PostId="5109" RevisionGUID="222c2396-c66e-4b9a-9498-632ccb7f92dc" CreationDate="2010-08-13T15:14:04.883" UserId="-1" />
  <row Id="9938" PostHistoryTypeId="2" PostId="5110" RevisionGUID="bc47d53f-cbc4-4e50-8968-41f3ae9224f3" CreationDate="2010-08-13T15:14:42.667" UserId="1259" Text="I would say probably not, with a few exceptions. I have one and the only thing I really use it for that you couldn't do some other way is crème brûlée. You can blacken the skin of a pepper with some tongs and a gas burner. Of course, if your stove is electric, then the torch suddenly becomes much more useful. The thing I use mine for a lot is browning meat while cooking sous vide. This is a really easy way to brown the meat that's much less messy than using a smoking pan and doesn't require firing up the grill. It's really a convenience play in this case.&#xD;&#xA;&#xD;&#xA;So yes if:&#xD;&#xA;&#xD;&#xA; - you have an electric stove&#xD;&#xA; - crème brûlée is your favorite dessert&#xD;&#xA; - you cook a lot of sous vide " />
  <row Id="9939" PostHistoryTypeId="16" PostId="5110" RevisionGUID="bc47d53f-cbc4-4e50-8968-41f3ae9224f3" CreationDate="2010-08-13T15:14:42.667" UserId="-1" />
  <row Id="9940" PostHistoryTypeId="2" PostId="5111" RevisionGUID="6f015ef6-2051-4902-be3f-50d063989100" CreationDate="2010-08-13T15:19:18.070" UserId="218" Text="The problem is, few animals have anywhere near the fat content of pork. Bacon is actually *leaner* than some other cuts from the pig (Mmmmmm, &lt;a href=&quot;http://en.wikipedia.org/wiki/Fatback&quot;&gt;fatback&lt;/a&gt;...Had fried fatback once, true story.)&#xD;&#xA;&#xD;&#xA;So to get a cut of meat with as much fat as bacon? Pretty much impossible. But bacon is also about smoky flavor, and delicious nitrates (and gas phase polycyclic aromatics, the best carcinogen on the planet). There is duck bacon, lamb bacon, beef bacon. There's probably veal bacon, but that'd be pretty expensive.&#xD;&#xA;&#xD;&#xA;Most people recommend lamb bacon, if you can't handle pork, but the beef bacon is probably easier to find in the US." />
  <row Id="9941" PostHistoryTypeId="5" PostId="5104" RevisionGUID="3929c698-e4d4-4fb8-85a6-c452c0b60245" CreationDate="2010-08-13T15:23:39.600" UserId="1393" Comment="added 4 characters in body" Text="In the US, I've had very good luck with [Dishwasher Magic][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/dyXyQG" />
  <row Id="9942" PostHistoryTypeId="5" PostId="5108" RevisionGUID="93b84a31-d3eb-42c1-b089-ac39366ce44c" CreationDate="2010-08-13T15:23:53.423" UserId="1236" Comment="added 640 characters in body" Text="From what I understand, for beef bacon you want a belly cut of meat, close to the flank or the skirt, most often I've heard of skirt (aka plate) being used.  [Some people recommend brisket][1].  [Here is a chart][2] of cuts of beef, you can see that pretty much anything from the underbelly is recommended.  &#xD;&#xA;&#xD;&#xA;The basic rule is, the fattier the cut of meat the better.  [Here is another chart][3] showing the actual cuts, you can see that the brisket, skirt and flank are marbled with fat significantly compared to other cuts.  You'll never reach the same level of fat as pork, but if you properly cure and smoke it, you should be able to get something suitable.  &#xD;&#xA;&#xD;&#xA;You may want to research Halal stores in your area and stop in one of them, they'll probably have some good info (and a nice selection) for you.&#xD;&#xA;&#xD;&#xA;I have not made bacon at home, sadly, though this is something I hope to remedy in the near future.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/way_5939782_homemade-beef-bacon.html&#xD;&#xA;  [2]: http://www.jumpingcowgelbvieh.com/BeefCuts.aspx&#xD;&#xA;  [3]: http://hart.stockdogjournal.com/img/beef_cuts.jpg" />
  <row Id="9943" PostHistoryTypeId="2" PostId="5112" RevisionGUID="d21606cc-160e-4e34-9b17-2bb9bc4850c2" CreationDate="2010-08-13T15:31:52.727" UserId="218" Text="The easiest metric is size: the smaller the fish, the more sustainably it can be harvested. &#xD;&#xA;&#xD;&#xA;Top of the food chain fish like tuna take much longer to grow and require tons of high quality protein, as opposed to trout and catfish which can live on bugs an algae. The most sustainable fish are things like sardines." />
  <row Id="9944" PostHistoryTypeId="16" PostId="5112" RevisionGUID="d21606cc-160e-4e34-9b17-2bb9bc4850c2" CreationDate="2010-08-13T15:31:52.727" UserId="-1" />
  <row Id="9945" PostHistoryTypeId="2" PostId="5113" RevisionGUID="a71df981-ae03-4429-a03b-8af3fe6625bc" CreationDate="2010-08-13T15:32:02.757" UserId="67" Text="I admit, I haev a hardware-grade torch, that I also use for plumbing, but it does have some culinary-related uses besides what's been mentioned:&#xD;&#xA;&#xD;&#xA;* Starting the grill.  For charcoal, or for those times on the propane grill when the sparker's not working and you don't want to take the time to re-gap it.&#xD;&#xA;&#xD;&#xA;* Planting your garden.  You can burn holes in weed-block fabric, rather than having to cut an X for each plant.  This dramatically saves time, and you can do it while standing up.  (actually, you want to do it standing up, as if the ground is too dry, you might start a fire that you need to stomp out).&#xD;&#xA;&#xD;&#xA;You can use 'em for cooking, too -- I've toasted bread with one, but you have to be quick with it.&#xD;&#xA;&#xD;&#xA;I've also heard that 'food stylists' use 'em so they can get color on the food, without actually caring if it's been cooked or not -- so they might come in handy if you're planning on making a cookbook." />
  <row Id="9946" PostHistoryTypeId="16" PostId="5113" RevisionGUID="a71df981-ae03-4429-a03b-8af3fe6625bc" CreationDate="2010-08-13T15:32:02.757" UserId="-1" />
  <row Id="9947" PostHistoryTypeId="2" PostId="5114" RevisionGUID="d9ff941a-ef87-49d6-b025-182a5840c86e" CreationDate="2010-08-13T15:34:03.677" UserId="1955" Text="I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm not wanting to import anything from the States, because it defeats the purpose of having a cheap supply of a goood salt.&#xD;&#xA;&#xD;&#xA;Surely there is a place one can obtain Kosher salt in London, no?" />
  <row Id="9948" PostHistoryTypeId="1" PostId="5114" RevisionGUID="d9ff941a-ef87-49d6-b025-182a5840c86e" CreationDate="2010-08-13T15:34:03.677" UserId="1955" Text="Where can I buy kosher salt in London?" />
  <row Id="9949" PostHistoryTypeId="3" PostId="5114" RevisionGUID="d9ff941a-ef87-49d6-b025-182a5840c86e" CreationDate="2010-08-13T15:34:03.677" UserId="1955" Text="&lt;kosher-salt&gt;" />
  <row Id="9950" PostHistoryTypeId="5" PostId="5110" RevisionGUID="106d50d1-1418-4dda-8f47-accb6e18299e" CreationDate="2010-08-13T15:36:44.990" UserId="1259" Comment="added note for crème brûlée" Text="I would say probably not, with a few exceptions. I have one and the only thing I really use it for that you couldn't do some other way is crème brûlée. You can blacken the skin of a pepper with some tongs and a gas burner. Of course, if your stove is electric, then the torch suddenly becomes much more useful. The thing I use mine for a lot is browning meat while cooking sous vide. This is a really easy way to brown the meat that's much less messy than using a smoking pan and doesn't require firing up the grill. It's really a convenience play in this case.&#xD;&#xA;&#xD;&#xA;So yes if:&#xD;&#xA;&#xD;&#xA; - you have an electric stove&#xD;&#xA; - crème brûlée is your favorite dessert&#xD;&#xA; - you cook a lot of sous vide &#xD;&#xA;&#xD;&#xA;Note for the crème brûlée: I've never had much luck with a broiler and find that my torch works much better. I have a plumbers torch, not one of the little &quot;kitchen&quot; torches which seem to be far less effective. " />
  <row Id="9951" PostHistoryTypeId="2" PostId="5115" RevisionGUID="592eed6d-34fc-4662-a7b9-17e364e99f59" CreationDate="2010-08-13T15:53:31.227" UserId="426" Text="If it's just a matter of darkening and isn't significantly affecting your cooking (i.e. burnt on areas that will cook more quickly) there's no need to worry about it.  &#xD;&#xA;&#xD;&#xA;I like nice looking pans too but performance is more important than appearance.&#xD;&#xA;&#xD;&#xA;As for maintaining a nice clean surface in aluminum and stainless pans, particularly when things have burned or oil and fat have splattered and are creating that &quot;sticky&quot; feel on the edges of cookware, spray it with degreaser or oven spray and let sit for 5-10 minutes before scrubbing with a steel scouring pad.  The degreaser works on non-stick pans too but just use a soft nylon pad, not steel for scrubbing it." />
  <row Id="9952" PostHistoryTypeId="2" PostId="5116" RevisionGUID="76051ab6-d9e2-467b-8a00-4a197782bf0d" CreationDate="2010-08-13T15:55:41.210" UserId="597" Text="You could try Maldon Sea Salt, or similar supermarket sea salts. While not identical to kosher salt, they can be used in a similar way. Maldon is also is much cheaper in the UK than it is in the US (where it's an import).&#xD;&#xA;&#xD;&#xA;It's not a product I can recall seeing in many UK stores." />
  <row Id="9953" PostHistoryTypeId="2" PostId="5117" RevisionGUID="b634bc7d-4d15-48e0-84e9-6950d10adf25" CreationDate="2010-08-13T15:56:45.487" UserDisplayName="MAW" Text="Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took another 10 minutes beyond recommended cooking time) and got overly brown on the outside. Then it broke in half when trying to get it out of the pan. Thanks." />
  <row Id="9954" PostHistoryTypeId="1" PostId="5117" RevisionGUID="b634bc7d-4d15-48e0-84e9-6950d10adf25" CreationDate="2010-08-13T15:56:45.487" UserDisplayName="MAW" Text="Baking in Glass Loaf Pan" />
  <row Id="9955" PostHistoryTypeId="3" PostId="5117" RevisionGUID="b634bc7d-4d15-48e0-84e9-6950d10adf25" CreationDate="2010-08-13T15:56:45.487" UserDisplayName="MAW" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="9956" PostHistoryTypeId="2" PostId="5118" RevisionGUID="73f9d0eb-a0e4-475f-b7b3-c4694954d45c" CreationDate="2010-08-13T15:57:53.380" UserId="426" Text="Try a Jewish delicatessen or jewish markets." />
  <row Id="9957" PostHistoryTypeId="5" PostId="5109" RevisionGUID="82455e67-795a-4921-a7d4-0eb63be1ab5f" CreationDate="2010-08-13T16:06:20.207" UserId="220" Comment="added 204 characters in body" Text="I own one, and have tried it for both those uses, but with mediocre results compared to other techniques. &#xD;&#xA;&#xD;&#xA;**For crème brûlée**, I get more even caramelization by placing the individual custards under a broiler. The only benefit I could appreciate from using the torch was that it was quicker, and I could monitor the caramelization more easily. (The broiler technique is the one recommended in [this book][1] for the perfect crème brûlée.)&#xD;&#xA;&#xD;&#xA;**For peppers**, the torch dries out and blackens the skin without really cooking the interior. Again I have had better results in a broiler/hot oven, or on a grill. &#xD;&#xA;&#xD;&#xA;The torch is most definitely fun, but so far I haven't found it to be necessary; I'll be interested, however, if someone else has found the perfect use(s) for a culinary torch. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/396/what-cookbooks-do-you-always-come-back-to/508#508" />
  <row Id="9958" PostHistoryTypeId="2" PostId="5119" RevisionGUID="738edb45-a470-4655-8f2b-29e5ac21fe70" CreationDate="2010-08-13T16:07:54.510" UserId="1956" Text="My preferred pre-dinner drink is the [Manathan][1], but I got difficulties to find the [ANGOSTURA bitters][2].&#xD;&#xA;&#xD;&#xA;Is there anything else that I could use instead of it?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Angostura_bitters" />
  <row Id="9959" PostHistoryTypeId="1" PostId="5119" RevisionGUID="738edb45-a470-4655-8f2b-29e5ac21fe70" CreationDate="2010-08-13T16:07:54.510" UserId="1956" Text="I got difficulty to find &quot;ANGOSTURA&quot; bitters, is there any substitute?" />
  <row Id="9960" PostHistoryTypeId="3" PostId="5119" RevisionGUID="738edb45-a470-4655-8f2b-29e5ac21fe70" CreationDate="2010-08-13T16:07:54.510" UserId="1956" Text="&lt;substitutions&gt;&lt;drinks&gt;" />
  <row Id="9961" PostHistoryTypeId="2" PostId="5120" RevisionGUID="ff440523-e387-4725-84d6-0309558df871" CreationDate="2010-08-13T16:10:50.797" UserId="1759" Text="Yes. The dish itself is not a good conductor of heat, like cast iron for example. And it allows radiant heat directly to what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. &#xD;&#xA;&#xD;&#xA;Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). &#xD;&#xA;&#xD;&#xA;I have another reference. Let me take a look for it and I'll add in a few minutes." />
  <row Id="9962" PostHistoryTypeId="2" PostId="5121" RevisionGUID="45505acb-ef20-4554-9e88-8c00f293da31" CreationDate="2010-08-13T16:14:14.677" UserId="1816" Text="When baking bread in a glass versus metal loaf pan, I have had no difference in the oven temperature or cooking time to achieve the same bread.&#xD;&#xA;&#xD;&#xA;But this question is specifically tagged for cakes.  The answer there is yes.  Shiny metal pans will heat less readily to begin with than glass ones.  Dark metal pans behave more like to glass in that they absorb the heat.  When using a glass pan, the common suggestion is to heat the oven to 25 degrees less than a metal one ([one source][1]).&#xD;&#xA;&#xD;&#xA;When baking pies it is commonly suggested that glass is preferable to metal, as you want that bottom crust to get as crisp as possible (and definitely not soggy), so you want the bottom to heat as fast as possible.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bhg.com/recipes/how-to/cooking-basics/when-to-use-glass-or-metal-pans/" />
  <row Id="9963" PostHistoryTypeId="5" PostId="5120" RevisionGUID="1000c70c-c305-49ca-8042-d9c87a6ab966" CreationDate="2010-08-13T16:16:48.917" UserId="1759" Comment="addition" Text="Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. &#xD;&#xA;&#xD;&#xA;Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). &#xD;&#xA;&#xD;&#xA;Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish. " />
  <row Id="9964" PostHistoryTypeId="6" PostId="5107" RevisionGUID="1dece9e4-82a1-4fc5-ae29-f289c530cdaf" CreationDate="2010-08-13T16:19:48.930" UserId="1236" Comment="edited tags" Text="&lt;substitutions&gt;&lt;bacon&gt;" />
  <row Id="9965" PostHistoryTypeId="5" PostId="5111" RevisionGUID="a05a1dfa-2d2c-4804-8604-d7912764bba1" CreationDate="2010-08-13T16:23:27.150" UserId="218" Comment="Added delicious goodness." Text="The problem is, few animals have anywhere near the fat content of pork. Bacon is actually *leaner* than some other cuts from the pig (Mmmmmm, &lt;a href=&quot;http://en.wikipedia.org/wiki/Fatback&quot;&gt;fatback&lt;/a&gt;...Had fried fatback once, true story.)&#xD;&#xA;&#xD;&#xA;So to get a cut of meat with as much fat as bacon? Pretty much impossible. But bacon is also about smoky flavor, and delicious nitrates (and gas phase polycyclic aromatics, the best carcinogen on the planet). There is duck bacon, lamb bacon, beef bacon. There's probably veal bacon, but that'd be pretty expensive.&#xD;&#xA;&#xD;&#xA;Most people recommend lamb bacon, if you can't handle pork, but the beef bacon is probably easier to find in the US.&#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;&#xD;&#xA;Behold fried fatback!&#xD;&#xA;![Fatback Sammich][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.imgur.com/UhSEu.jpg" />
  <row Id="9966" PostHistoryTypeId="2" PostId="5122" RevisionGUID="81a2f881-a0b6-4f7d-99ef-ff54098f54f6" CreationDate="2010-08-13T16:26:23.950" UserId="296" Text="You could try Peychaud's Bitters (difficult to find), Fernet-Branca, orange bitters or other types of bitters.  Worcestershire sauce may also be used as a substitute but works well in savory dishes. I wouldn't recommend it for a Manhattan. &#xD;&#xA;&#xD;&#xA;Or, if you're very ambitious you can try to make your own bitters, although the ingredient list is somewhat intimidating! Good luck!&#xD;&#xA;&#xD;&#xA;http://spiritsandcocktails.wordpress.com/2008/04/22/how-to-make-bitters/&#xD;&#xA;" />
  <row Id="9967" PostHistoryTypeId="5" PostId="5120" RevisionGUID="7d4bc71b-f210-4a4f-b737-dad721ce407c" CreationDate="2010-08-13T16:30:28.970" UserId="1759" Comment="addition" Text="Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. &#xD;&#xA;&#xD;&#xA;Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). &#xD;&#xA;&#xD;&#xA;Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish. &#xD;&#xA;&#xD;&#xA;I must say though, that the #1 thing that has improved my baking is the oven thermometer. The oven dial in my kitchen is off from 15 to 25 degrees. This is a tip I got from &quot;On Food and Cooking&quot; by Harold McGee. The second thing is the pizza stone that helps regulate the temperature. A standard oven cycles on and off to maintain the temperature." />
  <row Id="9968" PostHistoryTypeId="5" PostId="5120" RevisionGUID="e9740d9a-dc18-4e49-b7a7-62ee61b9d731" CreationDate="2010-08-13T16:41:46.757" UserId="1759" Comment="addition" Text="Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron or other metal for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. &#xD;&#xA;&#xD;&#xA;Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). &#xD;&#xA;&#xD;&#xA;Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish. &#xD;&#xA;&#xD;&#xA;I must say though, that the #1 thing that has improved my baking is the oven thermometer. The oven dial in my kitchen is off from 15 to 25 degrees. This is a tip I got from &quot;On Food and Cooking&quot; by Harold McGee. The second thing is the pizza stone that helps regulate the temperature. A standard oven cycles on and off to maintain the temperature.&#xD;&#xA;&#xD;&#xA;All that being said, I'd use metal cookware for cake. But I do get good results when I wind up using glassware by controlling the oven temps." />
  <row Id="9969" PostHistoryTypeId="5" PostId="5119" RevisionGUID="c9ae66c9-277f-412b-a189-45c7aa7e3c20" CreationDate="2010-08-13T16:48:20.057" UserId="1443" Comment="grammar" Text="My preferred pre-dinner drink is the [Manathan][1], but I have difficulties finding [ANGOSTURA bitters][2].&#xD;&#xA;&#xD;&#xA;Is there anything else that I could use instead of it?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Manhattan_%28cocktail%29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Angostura_bitters" />
  <row Id="9970" PostHistoryTypeId="4" PostId="5119" RevisionGUID="c9ae66c9-277f-412b-a189-45c7aa7e3c20" CreationDate="2010-08-13T16:48:20.057" UserId="1443" Comment="grammar" Text="I have difficulty finding &quot;ANGOSTURA&quot; bitters, is there any substitute?" />
  <row Id="9971" PostHistoryTypeId="5" PostId="5113" RevisionGUID="00f7f238-3a6f-4b32-8e8c-3dceeec8a03e" CreationDate="2010-08-13T17:04:03.777" UserId="364" Comment="Corrected typo: haev --&gt; have" Text="I admit, I have a hardware-grade torch, that I also use for plumbing, but it does have some culinary-related uses besides what's been mentioned:&#xD;&#xA;&#xD;&#xA;* Starting the grill.  For charcoal, or for those times on the propane grill when the sparker's not working and you don't want to take the time to re-gap it.&#xD;&#xA;&#xD;&#xA;* Planting your garden.  You can burn holes in weed-block fabric, rather than having to cut an X for each plant.  This dramatically saves time, and you can do it while standing up.  (actually, you want to do it standing up, as if the ground is too dry, you might start a fire that you need to stomp out).&#xD;&#xA;&#xD;&#xA;You can use 'em for cooking, too -- I've toasted bread with one, but you have to be quick with it.&#xD;&#xA;&#xD;&#xA;I've also heard that 'food stylists' use 'em so they can get color on the food, without actually caring if it's been cooked or not -- so they might come in handy if you're planning on making a cookbook." />
  <row Id="9972" PostHistoryTypeId="2" PostId="5123" RevisionGUID="908db2e2-5892-4bf4-88e7-32ef3d7d3cdf" CreationDate="2010-08-13T17:20:54.467" UserId="1887" Text="I don't know about bacon, but *Cooking Light* magazine published a recipe for [Duck Proscuttio][1]. I wonder if you could make bacon with duck, since it is much fattier than turkey or chicken. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1823340" />
  <row Id="9973" PostHistoryTypeId="2" PostId="5124" RevisionGUID="67178622-2078-4219-bd3b-1452cd1b8571" CreationDate="2010-08-13T17:29:21.117" UserId="1759" Text="In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a &quot;vintage&quot; electric stove.&#xD;&#xA;&#xD;&#xA;I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I really liked it. However, I have reservations about combustion gases and unhealthy effects on air quality. I have heard **great** things about induction ranges, but my biggest reservation there is that I'll need to replace a fair bit of cookware. Personally, I have no experience using induction.&#xD;&#xA;&#xD;&#xA;My question is mainly directed at those who have used both induction and gas, but if you've used either that's ok as well. **So, given a choice between induction or gas, which would you choose?** &#xD;&#xA;&#xD;&#xA;P.S. - Not sure if this should be a community wiki, but if so I'm good with that." />
  <row Id="9974" PostHistoryTypeId="1" PostId="5124" RevisionGUID="67178622-2078-4219-bd3b-1452cd1b8571" CreationDate="2010-08-13T17:29:21.117" UserId="1759" Text="Induction range vs gas" />
  <row Id="9975" PostHistoryTypeId="3" PostId="5124" RevisionGUID="67178622-2078-4219-bd3b-1452cd1b8571" CreationDate="2010-08-13T17:29:21.117" UserId="1759" Text="&lt;equipment&gt;&lt;stove&gt;&lt;gas&gt;" />
  <row Id="9976" PostHistoryTypeId="6" PostId="1819" RevisionGUID="71b78003-4b42-4890-b908-fbd7bafc85a5" CreationDate="2010-08-13T17:48:31.113" UserId="1443" Comment="edited tags" Text="&lt;herbs&gt;&lt;garlic&gt;&lt;food-differences&gt;" />
  <row Id="9977" PostHistoryTypeId="2" PostId="5125" RevisionGUID="0164b746-abb5-4811-ac80-3cfe2e8dacbf" CreationDate="2010-08-13T18:01:21.323" UserId="210" Text="So I'm at my sisters house and it turns out she doesn't have any scales.  &#xD;&#xA;&#xD;&#xA;I need to weigh 120g of castor sugar. &#xD;&#xA;&#xD;&#xA;What can I do?" />
  <row Id="9978" PostHistoryTypeId="1" PostId="5125" RevisionGUID="0164b746-abb5-4811-ac80-3cfe2e8dacbf" CreationDate="2010-08-13T18:01:21.323" UserId="210" Text="Can I weigh without a set of scales?" />
  <row Id="9979" PostHistoryTypeId="3" PostId="5125" RevisionGUID="0164b746-abb5-4811-ac80-3cfe2e8dacbf" CreationDate="2010-08-13T18:01:21.323" UserId="210" Text="&lt;measurements&gt;" />
  <row Id="9980" PostHistoryTypeId="4" PostId="5079" RevisionGUID="655e4736-2c07-4122-9d3f-ae5b9c2cc065" CreationDate="2010-08-13T18:10:12.333" UserId="1601" Comment="Title: &quot;mammals' &quot;, not &quot;mammal's&quot;" Text="What mammals' milks are drunk by humans?" />
  <row Id="9981" PostHistoryTypeId="2" PostId="5126" RevisionGUID="6afe434e-52e9-47b8-9a3c-fd7ad98a72cc" CreationDate="2010-08-13T18:15:49.343" UserId="1601" Text="[This site][1] will convert weights to volumes, and says that you should use .53 of a US cup. &#xD;&#xA;&#xD;&#xA;  [1]: http://convert-to.com/sugar-products-weight-volume-amounts-conversion" />
  <row Id="9982" PostHistoryTypeId="2" PostId="5127" RevisionGUID="9983fd61-f928-40d4-ae59-d7a5fd5fd4a4" CreationDate="2010-08-13T18:16:37.843" UserId="1549" Text="A recent question asks [how to fry eggs on a large scale][1]. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged period? If the latter case is an option, what is the ideal temperature to  keep them at?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5087/how-is-mass-egg-frying-performed" />
  <row Id="9983" PostHistoryTypeId="1" PostId="5127" RevisionGUID="9983fd61-f928-40d4-ae59-d7a5fd5fd4a4" CreationDate="2010-08-13T18:16:37.843" UserId="1549" Text="How far in advance of serving can you fry fried eggs?" />
  <row Id="9984" PostHistoryTypeId="3" PostId="5127" RevisionGUID="9983fd61-f928-40d4-ae59-d7a5fd5fd4a4" CreationDate="2010-08-13T18:16:37.843" UserId="1549" Text="&lt;eggs&gt;" />
  <row Id="9985" PostHistoryTypeId="2" PostId="5128" RevisionGUID="6391691d-c577-453d-a4ca-e97935568a59" CreationDate="2010-08-13T18:24:25.923" UserId="1799" Text="[Gourmet Sleuth][2] can help you with its advanced conversion calculators.&#xD;&#xA;&#xD;&#xA;For example, a teaspoon of baking powder does not weigh the same as a teaspoon of peanut butter. [This calculator][1] will simply give you an approximate measurement. **When accuracy is imperative you should use the highly-accurate ingredient based calculator.**&#xD;&#xA;&#xD;&#xA;[Weight To Volume Conversion Calculator][3] shows that 120 gr sugar (powdered) = 1.2 cup or 48 teaspoons.&#xD;&#xA;&#xD;&#xA;Just enter &quot;sugar&quot; as keyword and select &quot;sugar, powdered&quot; under &quot;sweets&quot; menu. Then enter the quantity, select conversion unit and click &quot;Convert&quot;. On the left panel, you can see the results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gourmetsleuth.com/cooking-conversions/gram-conversions.aspx&#xD;&#xA;  [2]: http://www.gourmetsleuth.com/&#xD;&#xA;  [3]: http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx" />
  <row Id="9986" PostHistoryTypeId="2" PostId="5129" RevisionGUID="eb94acbc-fb28-403a-ab97-358dd3c29eeb" CreationDate="2010-08-13T18:32:43.100" UserId="87" Text="Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.&#xD;&#xA;&#xD;&#xA;I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.&#xD;&#xA;&#xD;&#xA;I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated" />
  <row Id="9987" PostHistoryTypeId="2" PostId="5130" RevisionGUID="df97f35a-ab1b-417e-ab0b-c94c322aae2a" CreationDate="2010-08-13T18:33:39.540" UserId="835" Text="Fried eggs will keep for a few minutes at best, from my perspective.&#xD;&#xA;&#xD;&#xA;If they are kept hot enough for any length of time to keep them palatable, then they will cook further.&#xD;&#xA;&#xD;&#xA;If they cool off, they would need to be reheated, with attendant further cooking also done.&#xD;&#xA;&#xD;&#xA;I have kept fried eggs cooked in my warning tray of the oven for a couple of minutes while something else finished, kids came downstairs, but no more." />
  <row Id="9988" PostHistoryTypeId="2" PostId="5131" RevisionGUID="7e4f37d1-3e61-402b-a8e6-fa4ece7d4027" CreationDate="2010-08-13T18:41:23.427" UserId="1181" Text="I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook.&#xD;&#xA;&#xD;&#xA;When using my wok (which is flat-bottomed) I place it on the largest ring, but obviously the pan only covers a relatively small potion of the ring. I hadn't really thought about it, but for some reason yesterday I was cooking away and it dawned on me maybe the smaller rings would work better.&#xD;&#xA;&#xD;&#xA;Do the larger rings normally produce *more* thermal energy, or the same amount just more spread out?  &#xD;&#xA;Would it be better to use the ring that is about the same size as the base of the pan?" />
  <row Id="9989" PostHistoryTypeId="1" PostId="5131" RevisionGUID="7e4f37d1-3e61-402b-a8e6-fa4ece7d4027" CreationDate="2010-08-13T18:41:23.427" UserId="1181" Text="Wok and electric hob - which ring to use?" />
  <row Id="9990" PostHistoryTypeId="3" PostId="5131" RevisionGUID="7e4f37d1-3e61-402b-a8e6-fa4ece7d4027" CreationDate="2010-08-13T18:41:23.427" UserId="1181" Text="&lt;equipment&gt;&lt;wok&gt;" />
  <row Id="9991" PostHistoryTypeId="2" PostId="5132" RevisionGUID="c5263b7b-86cc-40a2-85ad-fa01e1295ef4" CreationDate="2010-08-13T18:41:47.403" UserId="446" Text="You can keep poached eggs for quite a while as long as you stop the cooking after they get to the desired temp.  Basically, you poach the eggs then slip them into a bowl of ice water.  They can then be fridged for up to 48 hours.  To serve, just rewarm in the poaching liquid.&#xD;&#xA;&#xD;&#xA;For all other egg applications, your results are going to be so much better by cooking fresh and cooking eggs takes so little time that you would do much better to just cook to order." />
  <row Id="9992" PostHistoryTypeId="2" PostId="5133" RevisionGUID="a92bbe23-6c5e-41b8-b88e-0d00b6861525" CreationDate="2010-08-13T18:49:25.657" UserId="210" Text="So it turns out she doesn't have any volume measurements either, other than a measuring jug.&#xD;&#xA;&#xD;&#xA;So in the end I divided the 500g bag between two identical glasses, then divided one of those glasses up between 2 others to get approx 125g&#xD;&#xA;&#xD;&#xA;Now it seems that the cake tin doesn't seal properly anyway so I can't imagine that my cheescake is going to turn out any good anyway..." />
  <row Id="9993" PostHistoryTypeId="5" PostId="4938" RevisionGUID="8c7b798e-a0fd-48df-9b7f-544042013aef" CreationDate="2010-08-13T19:02:12.103" UserId="16" Comment="added 229 characters in body" Text="I have been a week in London and I enjoyed the English breakfast: scrambled egg, bacon, sausage, toasted bread, warm tomato (I skipped the beans as I shouldn't eat them). The best one was in the &quot;Café Rouge&quot; chain.&#xD;&#xA;&#xD;&#xA;Now, how can I do it at home, in Italy (with local bacon and sausages), for a single serving? I really need a step by step comprehensive guide, as I tried to do a couple of time egg and bacon with an awful result. I assume that people doing it every day will know a lot of tips and secrets, such things that may seem obvious to you but are obscure to a foreign.&#xD;&#xA;&#xD;&#xA;Of course, being a breakfast, it should be reasonably fast to prepare, so &quot;logistic&quot; tips are appreciated as well!&#xD;&#xA;&#xD;&#xA;PS: please don't give me the recipe for &quot;Spam, Spam, Spam, Spam, Spam, Spam, baked beans, Spam, Spam, Spam and Spam&quot;.&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;Great answers, thanks to all of you. I really appreciated (and upvoted) the step by step guide provided by Aaronut, but I market as accepted Sam's answer for its reference to Italian availability of ingredients." />
  <row Id="9994" PostHistoryTypeId="2" PostId="5134" RevisionGUID="e1efe50c-b863-4d2e-a5d7-35c65ded9d69" CreationDate="2010-08-13T19:11:42.127" UserId="835" Text="The larger ring will transmit more energy, but spread over the size of the ring; so the *density* is probably roughly the same.&#xD;&#xA;&#xD;&#xA;So using an *element* bigger than your pot/wok bottom is basically just a waste of heat/energy." />
  <row Id="9996" PostHistoryTypeId="2" PostId="5136" RevisionGUID="90380506-0868-4cdc-999a-c6ac90b03eeb" CreationDate="2010-08-13T19:37:46.400" UserDisplayName="Gabe" Text="I've never made scallops before and I bought a frozen bag of them from Wal-Mart (I know, not the best kind). Do I just add some salt and pepper? I've no idea. I don't want to wrap them in bacon.." />
  <row Id="9997" PostHistoryTypeId="1" PostId="5136" RevisionGUID="90380506-0868-4cdc-999a-c6ac90b03eeb" CreationDate="2010-08-13T19:37:46.400" UserDisplayName="Gabe" Text="What kind of condiments or seasoning goes well with scallops?" />
  <row Id="9998" PostHistoryTypeId="3" PostId="5136" RevisionGUID="90380506-0868-4cdc-999a-c6ac90b03eeb" CreationDate="2010-08-13T19:37:46.400" UserDisplayName="Gabe" Text="&lt;seasoning&gt;&lt;condiments&gt;&lt;scallops&gt;" />
  <row Id="9999" PostHistoryTypeId="2" PostId="5137" RevisionGUID="28ba72d5-45fa-416c-bac9-fd76e3678954" CreationDate="2010-08-13T19:42:55.373" UserId="1259" Text="Salt and pepper them. Cook them in butter in a frying pan. Don't crowd them in the pan, or they will steam. Time depends on the size of the scallop, but they don't take long to cook. If you over cook them they will be quite rubbery. When they're cooked, take them off the heat and squeeze some lemon juice over them. &#xD;&#xA;&#xD;&#xA;I'll generally serve them over mashed white beans or lentils with some crispy pancetta / prosciutto /  bacon. " />
  <row Id="10000" PostHistoryTypeId="6" PostId="5119" RevisionGUID="639d8074-0874-4bde-b6c2-930c944479cf" CreationDate="2010-08-13T19:44:50.067" UserId="1956" Comment="edited tags; edited tags" Text="&lt;substitutions&gt;&lt;drinks&gt;&lt;alcohol&gt;&lt;cocktails&gt;" />
  <row Id="10004" PostHistoryTypeId="2" PostId="5139" RevisionGUID="9300f5af-7817-4dd5-9125-f7042863d710" CreationDate="2010-08-13T20:23:44.200" UserId="597" Text="My routine, cooking for 2 :&#xD;&#xA;&#xD;&#xA;Heat up grill.&#xD;&#xA;&#xD;&#xA;Put sausages on grill, with the expectation they will take 15-20 minutes to cook through - I usually use a larger sausage (something like [this][1] from our local award winners). &#xD;&#xA;&#xD;&#xA;Cut slices of bread, to make toast later. &#xD;&#xA;&#xD;&#xA;Break 3 eggs in a jug or bowl and quickly stir with a fork (the aim is to scramble, not to create a perfectly even consistency). Warm butter in a pan. When the butter melts, lower the heat down to low, and add the eggs, stirring and folding them every minute or so. By cooking them slowly, you can stop the cooking when they are at your perfect consistency (I believe they should still be slightly runny). Adding milk or cream at the end helps this process.&#xD;&#xA;&#xD;&#xA;I put the bacon on when there is about 10 minutes to go. The thinner the bacon, the less time it will need under the grill. I typically use a medium-to-thick-cut smoked back bacon, with relatively little fat.&#xD;&#xA;&#xD;&#xA;At this point you should be turning the sausages &amp; stirring the eggs. Turn the bacon once or twice during the cooking time.&#xD;&#xA;&#xD;&#xA;At about 3 minutes to go panic, throw the bread into toaster.&#xD;&#xA;&#xD;&#xA;Realise that the sausages are still not cooked through, and put everything into oven to keep warm while you carry on cooking.&#xD;&#xA;&#xD;&#xA;Once cooked, quickly transfer the sausages and bacon onto kitchen roll to dry off excess grease/fat. I know the English Breakfast is traditionally known for being greasy, but personally I think there are enough fats in there without a coating of extra oil. Unless you are suffering from too much vino from the night before.&#xD;&#xA;&#xD;&#xA;Options :&#xD;&#xA;The grilled tomato - slice in half and put under the grill when you have about 15 minutes to go.&#xD;&#xA;&#xD;&#xA;Mushrooms - either small chopped button mushrooms, fried in butter, or a single large mushroom cooked under the grill (turned once)&#xD;&#xA;&#xD;&#xA;Black Pudding (blood sausage/buristo/Biroldo) - this is more popular in the North. It differs from Italian and other European blood sausages by containing a lot of oatmeal.  It can either be grilled (alongside your bacon) or fried for about 5 minutes. Personally, this is one of the highlights of a full English breakfast, but it is not a healthy option.&#xD;&#xA;&#xD;&#xA;Beans - we are not allowed baked beans in my house, due to my fiancé's phobia.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lishmansonline.co.uk/Shop/Sausages/Champion-Pork-Sausage &quot;this&quot;" />
  <row Id="10005" PostHistoryTypeId="2" PostId="5140" RevisionGUID="002c7532-98b6-4f7b-8394-fe58abdef10c" CreationDate="2010-08-13T20:24:06.540" UserId="1342" Text="You have two choices. Either you fry them in a pan, and then serve with a sauce you prepare mixing equal parts of ketchup and mayonnaise, or you prepare them like this: roll them in a mix of grated bread, parsley, salt and pepper. Put them in the shell, add a small amount of oil. Put them in pre-heated oven at 200 C for 15 minutes.&#xD;&#xA;" />
  <row Id="10006" PostHistoryTypeId="2" PostId="5141" RevisionGUID="c088bd2c-c34b-413b-b202-84e685a91850" CreationDate="2010-08-13T20:42:30.800" UserId="62" Text="I think it makes a lot of difference how you cook with the garlic (or onion). If you put the fresh garlic on a very hot flame for a minute or two, and then put the fire down, you keep all the good attributes of the garlic, but dramatically reduce the smell it creates from your mouth.&#xD;&#xA;&#xD;&#xA;Bad breath could also come from other problems. Getting advice from a dentist can help there." />
  <row Id="10007" PostHistoryTypeId="2" PostId="5142" RevisionGUID="84e50031-bf22-486b-bd6e-a20d157d790a" CreationDate="2010-08-13T20:46:59.213" UserId="1549" Text="I've not tried induction but I do have trouble hitting really low temperatures on gas hobs, even on the smaller rings. On modern, glass top electric hobs I can make things that would otherwise require a double boiler (actually I've *got* a double boiler and it ticks me off that I don't have a use for it).&#xD;&#xA;&#xD;&#xA;In one sense glass top hobs are easier to clean than gas; you just wipe them over. But regular glass top hobs tarnish quickly from all the scrubbing of burnt-in food. The answer I'm told is to wipe the hob clean directly after use, which may be practicable on an induction hob since they cool quicker." />
  <row Id="10008" PostHistoryTypeId="2" PostId="5143" RevisionGUID="3de375a3-373f-437d-8803-0a5443d9e90f" CreationDate="2010-08-13T20:59:59.900" UserId="1342" Text="I can tell you my personal experience. Then you have to weight in. I don't have induction, I have heating elements under ceramic glass. The material is the same, the mechanism is different.&#xD;&#xA;&#xD;&#xA;Gas pros:&#xD;&#xA;&#xD;&#xA;- once you turn it off, it's off, so if you need to stop the heating immediately, you can do it without moving the pan. This holds for induction as well, but not for electric elements, like in my case.&#xD;&#xA;- you generally have handles, which are a better control method, imho. I've seen induction ranges with handles as well, though.&#xD;&#xA;- for the oven, gas works better. you can cook pizza in a gas oven, while an electric one won't work, unless it's very powerful and ventilated. Gas creates a stronger convection, which improves cooking.&#xD;&#xA;&#xD;&#xA;Gas cons:&#xD;&#xA;&#xD;&#xA;- it ruins the bottom of the pan&#xD;&#xA;- it is potentially dangerous&#xD;&#xA;- the thing that produces the flame (sorry, don't know the name) is relatively complex to clean, and the electric starter will most likely fail within a year.&#xD;&#xA;&#xD;&#xA;Induction range pros:&#xD;&#xA;&#xD;&#xA;- cool design&#xD;&#xA;- it is less dangerous if you leave it on.&#xD;&#xA;- In case of spill, it generally turns off automatically.&#xD;&#xA;&#xD;&#xA;Induction range cons:&#xD;&#xA;&#xD;&#xA;- you will have to change the pans, if they are not made of iron or proper material. induction works through magnetic induction, which heats the metal of the pan. This is the reason why the induction does not burn you if you put a hand on it when it's on. I also heard of pans that broke down, but it's not a personal experience, so I don't really believe it 100 %. &#xD;&#xA;- ceramic glass is a nightmare to clean, and it's basically dirty after only one use. You will have to scrub it a lot, but with the danger of scratching it. It is also relatively fragile.&#xD;&#xA;- you most likely have digital controls, which are generally slower to operate.&#xD;&#xA;&#xD;&#xA;Given the choice and with the experience I have, I would probably go electric non-induction, as I have right now but with no ceramic glass. If only ceramic glass solutions are available, I would probably go gas.&#xD;&#xA;" />
  <row Id="10009" PostHistoryTypeId="2" PostId="5144" RevisionGUID="f38cce89-6a94-42ff-a4ba-22b1b1500485" CreationDate="2010-08-13T21:19:46.493" UserId="1832" Text="The Guardian just put out a list of the [&quot;top 50 best cookbooks of all time&quot;][1].  They'll soon add the final 10, but the first 40 are there now.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.guardian.co.uk/lifeandstyle/2010/aug/13/50-best-cookbooks-ofm" />
  <row Id="10010" PostHistoryTypeId="16" PostId="5144" RevisionGUID="f38cce89-6a94-42ff-a4ba-22b1b1500485" CreationDate="2010-08-13T21:19:46.493" UserId="-1" />
  <row Id="10011" PostHistoryTypeId="2" PostId="5145" RevisionGUID="9887befa-1ce4-4dad-b192-f8434b564ed7" CreationDate="2010-08-13T21:23:15.340" UserId="373" Text="Powdered egg is emblematic of all that was was ghastly and difficult about cooking during WWII. At least in Britain, but perhaps also in other countries during that period.&#xD;&#xA;&#xD;&#xA;Supposedly it was pretty vile stuff.&#xD;&#xA;&#xD;&#xA;Since actual eggs are fairly easy and economical to produce and store well, I'm wondering what it is about a powdered egg which makes it a better choice than an actual egg in a time of scarcity for a nation at war.&#xD;&#xA;&#xD;&#xA;Did it transport better? Or was it just that actual eggs were bulked out (with what, cereals?) to produce the powdered egg, so as to make eggs go further? " />
  <row Id="10012" PostHistoryTypeId="1" PostId="5145" RevisionGUID="9887befa-1ce4-4dad-b192-f8434b564ed7" CreationDate="2010-08-13T21:23:15.340" UserId="373" Text="Why powdered eggs?" />
  <row Id="10013" PostHistoryTypeId="3" PostId="5145" RevisionGUID="9887befa-1ce4-4dad-b192-f8434b564ed7" CreationDate="2010-08-13T21:23:15.340" UserId="373" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;history&gt;" />
  <row Id="10014" PostHistoryTypeId="2" PostId="5146" RevisionGUID="0849c40e-c4cc-4b4f-9c33-0d0fb01727ca" CreationDate="2010-08-13T21:23:34.063" UserId="1393" Text="You can also [order bitters from Amazon][1]. I don't know for sure if they can ship them to Canada; try it and let us know. Fee Brothers is a very old company that makes some terrific varieties. I particularly like their grapefruit bitters.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/bBMsr2" />
  <row Id="10015" PostHistoryTypeId="2" PostId="5147" RevisionGUID="4bdf0eca-d6a4-42cb-8623-ad7e3bd6d96d" CreationDate="2010-08-13T21:41:33.447" UserId="1549" Text="I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried Julia's method once and I've been discouraged from peeling them again ever since.&#xD;&#xA;&#xD;&#xA;I probably overcooked on that attempt; they turned out a bit limp. But even so, don't asparagus look nicer with the skin on? And what's wrong with the skin anyway?&#xD;&#xA;&#xD;&#xA;The asparagus spears I buy are quite thin with tender skin. Does the advice to peel only apply for thick asparagus spears?" />
  <row Id="10016" PostHistoryTypeId="1" PostId="5147" RevisionGUID="4bdf0eca-d6a4-42cb-8623-ad7e3bd6d96d" CreationDate="2010-08-13T21:41:33.447" UserId="1549" Text="Should asparagus be peeled before cooking?" />
  <row Id="10017" PostHistoryTypeId="3" PostId="5147" RevisionGUID="4bdf0eca-d6a4-42cb-8623-ad7e3bd6d96d" CreationDate="2010-08-13T21:41:33.447" UserId="1549" Text="&lt;please-remove-this-tag&gt;&lt;vegetables&gt;&lt;asparagus&gt;" />
  <row Id="10018" PostHistoryTypeId="2" PostId="5148" RevisionGUID="e79322fa-7c77-40f7-b47e-883408d093c0" CreationDate="2010-08-13T21:44:24.460" UserId="905" Text="Raw veggies are your friend, the more chlorofyl (the green stuff) the better. I say raw because the fibres clean your teeth. The chlorofyl reacts with the sulfur and neutralizes the bad smell. Just keep chewing and you'll be fine." />
  <row Id="10019" PostHistoryTypeId="2" PostId="5149" RevisionGUID="0299a868-e315-418b-84e6-9177bc2337d0" CreationDate="2010-08-13T21:45:54.197" UserId="60" Text="Strange, I've never heard of peeling asparagus. Ive never done it even with the thickest of stalks. The only thing you have to make sure you do is snap off the woody ends of the stems.  I also only steam, roast, or grill my asparagus." />
  <row Id="10021" PostHistoryTypeId="2" PostId="5151" RevisionGUID="e58532bc-f5d5-4f5d-a4c2-0f7a2dae9210" CreationDate="2010-08-13T21:50:56.360" UserId="1675" Text="Could you just have my-bacon and your-bacon? Bacon freezes well, so if using it up before it goes bad is a problem that could be an option. We don't eat a lot of bacon, so we roll the pieces individually and then freeze them. I have tried turkey bacon as well, and decided that I'd rather just eat less bacon than try to substitute it out.&#xD;&#xA;&#xD;&#xA;There is also Baconaise and Bacon Salt products that you can get online. The Baconaise is really good, I have not tried bacon salt but have heard a lot of good things about it." />
  <row Id="10022" PostHistoryTypeId="5" PostId="5058" RevisionGUID="5a112a27-1e54-467f-8cee-d136cac2e966" CreationDate="2010-08-13T22:11:39.080" UserId="220" Comment="added 2 characters in body" Text="So I have a method that I just worked out but it is insanely labor intensive and only suited to small batches.  With that said, here you go. Also, steps will be slightly out of order so make sure you read completely through.&#xD;&#xA;&#xD;&#xA;To create filled french fries:&#xD;&#xA;&#xD;&#xA;First, you need to cut your potatoes into slightly larger fries than normal. You are looking for about 1/2 to 2/3 of an inch on each side.   You need to preheat your grease to 275. Once your grease has preheated, parcook the french fries.  They should be cooked but not crisped or browned. Lay fries in a layer on a pan and place into fridge. Prepare your injection.  I used sour cream but you can add whatever you want. (I thinned the sour cream down with a little milk till it got to the consistency that I wanted) Load your injection into a syringe and inject into the now cooled but not cold fries. Don't over-inject or you will ruin fries left and right. Inject by running the needle fully in, then slowly removing while slowly deploying the filling. As you inject, lay on a pan in the freezer. This is important because you need to get the fries frozen as quick as possible.&#xD;&#xA;&#xD;&#xA;While you wait, prepare your seasoned flour.  I tried some with out the flour and the fries tended to lose the filling.  Your are going to be working the fries in small batches.  It is imperative that the fries be frozen through, if they aren't you will lose your filling.  Toss a handful of fries into the flour and coat thoroughly.  Alternately, you can coat fries in an egg wash then flour, but the results were a little too far from traditional fries for me. Toss the fries into 375 degree oil until fries brown and are crisp on outside.  You need to watch carefully and as soon as they start floating count to ten then remove. You can't over cook them or you will not have any filling remaining.&#xD;&#xA;&#xD;&#xA;A couple of extras:&#xD;&#xA;I don't know how a filling that is predominately water will work in these, but I would conjecture very poorly given how fries cook.&#xD;&#xA;&#xD;&#xA;Your hole in the potato is only going to be sealed with flour so you might see some leakage. I couldn't figure out a way around that.&#xD;&#xA;&#xD;&#xA;You benefit from the freezing with a much improved bite texture over my normal fry prep.&#xD;&#xA;&#xD;&#xA;The final result has a high wow factor, and was pretty tasty. I am not sure the results are worth the effort, but I think if you try a high flavor filling it will go a long way to making it worth while." />
  <row Id="10023" PostHistoryTypeId="2" PostId="5152" RevisionGUID="82014c63-c390-45b2-86d5-d1471fc6b4c2" CreationDate="2010-08-13T22:25:40.673" UserId="1761" Text="&#xD;&#xA;&#xD;&#xA; - Pat them dry.&#xD;&#xA;&#xD;&#xA; - flour them, a little salt and pepper too.&#xD;&#xA;&#xD;&#xA; - Heat a skillet up and sizzle the butter/oil. Medium high.&#xD;&#xA;&#xD;&#xA; - Put in the scallops - not too many. 2 mins a side.&#xD;&#xA;&#xD;&#xA; - Toss in some garlic and mix with the butter.&#xD;&#xA;&#xD;&#xA; - A little fresh parmesan can be pretty good too.&#xD;&#xA;&#xD;&#xA;Or, in place or parmesan, a little soy sauce, sizzled in the butter and garlic.&#xD;&#xA;&#xD;&#xA;Serve as an appetizer, with the butter/garlic sauce on top.&#xD;&#xA;&#xD;&#xA;Or, serve with whatever you want. I favour fries, but I'm a heathen." />
  <row Id="10024" PostHistoryTypeId="2" PostId="5153" RevisionGUID="f8212e9c-932d-4426-9329-7bbc561b6d21" CreationDate="2010-08-13T22:30:28.360" UserId="1434" Text="I would recommend [Bottomfeeder][1] if you're interested in this topic.  It takes you on a tour of the issues involved with eating seafood in a sustainable way that doesn't endanger your health due to contaminants.&#xD;&#xA;&#xD;&#xA;Programs from [Monterey Bay Aquarium's Seafood Watch][2] or [Vancouver Aquarium's Ocean Wise][3] are great, but there other issues at play, such as the mislabeling and obfuscation of a fish's species and origin.  Bottomfeeder does a great job of explaining them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bottomfeeder-Ethically-World-Vanishing-Seafood/dp/1596912251&#xD;&#xA;  [2]: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx&#xD;&#xA;  [3]: http://www.vanaqua.org/oceanwise/" />
  <row Id="10025" PostHistoryTypeId="16" PostId="5153" RevisionGUID="f8212e9c-932d-4426-9329-7bbc561b6d21" CreationDate="2010-08-13T22:30:28.360" UserId="-1" />
  <row Id="10026" PostHistoryTypeId="2" PostId="5154" RevisionGUID="ce3b346f-b840-48e7-ad33-f50a7cccea63" CreationDate="2010-08-13T22:34:00.073" UserId="403" Text="My grandmother used to peel her asparagus (the thick-stalked ones) so that it would cook up tenderly and look pretty on her platters. She used to peel her &lt;i&gt;celery&lt;/i&gt;, as well (apparently because she believed that thick celery skin was bad for the digestion in addition to being ugly. I've seen similar ideas in some of my old cookbooks). &#xD;&#xA;&#xD;&#xA;In several of my old cookbooks, the peeling of asparagus is presented as having to do with being able to eat the late, woodier pickings (peeling it ensures tenderness) and aesthetics. Frankly, I think unpeeled asparagus looks just fine, so I don't peel mine---and thick asparagus is great for the grill!" />
  <row Id="10027" PostHistoryTypeId="2" PostId="5155" RevisionGUID="60d9ba36-c229-4c90-aecd-922faba87b88" CreationDate="2010-08-13T22:42:32.420" UserId="403" Text="From the [Powdered eggs][1] wiki:&#xD;&#xA;&#xD;&#xA;&gt; Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk  is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life  (which, when properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs also have fewer calories and more nutritional value than normal eggs, which suggests that powdered eggs could have been fortified. In powdered eggs, there are 13 different folates and essential vitamins. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs were used throughout the Second World War for rationing and were widely used during wartime shortages. Powdered Eggs are also known as Dried Eggs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Powdered_eggs" />
  <row Id="10028" PostHistoryTypeId="5" PostId="5155" RevisionGUID="5375217d-94cd-4268-b21d-7fa9f3e2918b" CreationDate="2010-08-13T22:47:48.433" UserId="403" Comment="added 123 characters in body" Text="From the [Powdered eggs][1] wiki:&#xD;&#xA;&#xD;&#xA;&gt; Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk  is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life  (which, when properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs also have fewer calories and more nutritional value than normal eggs, which suggests that powdered eggs could have been fortified. In powdered eggs, there are 13 different folates and essential vitamins. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs were used throughout the Second World War for rationing and were widely used during wartime shortages. Powdered Eggs are also known as Dried Eggs.&#xD;&#xA;&#xD;&#xA;Powdered eggs lasted longer, were easier to transport and store, and packed a greater nutritional punch than whole eggs. &#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Powdered_eggs" />
  <row Id="10029" PostHistoryTypeId="2" PostId="5156" RevisionGUID="46750d66-6170-41fc-af2a-e181d506d499" CreationDate="2010-08-13T22:49:46.653" UserId="51" Text="There are also soy alternatives, but the flavor and texture is not as good.  I enjoy both beef fry (as the beef alternative is called here) as well as turkey bacon, depending on the application as they have different flavors and textures." />
  <row Id="10030" PostHistoryTypeId="2" PostId="5157" RevisionGUID="a9f4b816-6bed-4c74-bf78-f644d0868924" CreationDate="2010-08-13T22:50:24.610" UserId="285" Text="There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?" />
  <row Id="10031" PostHistoryTypeId="1" PostId="5157" RevisionGUID="a9f4b816-6bed-4c74-bf78-f644d0868924" CreationDate="2010-08-13T22:50:24.610" UserId="285" Text="What is wok hai and how do I get it in my food." />
  <row Id="10032" PostHistoryTypeId="3" PostId="5157" RevisionGUID="a9f4b816-6bed-4c74-bf78-f644d0868924" CreationDate="2010-08-13T22:50:24.610" UserId="285" Text="&lt;wok&gt;" />
  <row Id="10033" PostHistoryTypeId="2" PostId="5158" RevisionGUID="48f11852-3b3e-409e-b798-f9e6f610f7d1" CreationDate="2010-08-13T22:51:33.640" UserId="51" Text="I noticed that the directions on a box of cake mix have different oven temperatures depending on the material type of the baking dish, higher temp for glass." />
  <row Id="10034" PostHistoryTypeId="2" PostId="5159" RevisionGUID="d2dfca56-cea2-42af-8e86-b4cb4e78c7a8" CreationDate="2010-08-13T22:56:25.630" UserId="51" Text="I use the heavy plastic freezer bags (similar to @stephennmcdonald Tupperware method) making sure to seal the chilies in their own steam for a couple minutes.  Wipe the charred skin off with a clean dish towel or paper towel." />
  <row Id="10035" PostHistoryTypeId="2" PostId="5160" RevisionGUID="64a65913-b8d5-48a4-a92e-5f2929e153c4" CreationDate="2010-08-13T23:08:11.773" UserId="597" Text="Several restaurants in the UK serve scallops along with black pudding (blood sausage). &#xD;&#xA;&#xD;&#xA;Given the other answer about bacon/pancetta and white beans, they seem to have an affinity for rich earthy porky flavours. However, it sounds like you want to avoid bacon as a flavour.&#xD;&#xA;&#xD;&#xA;There are also several Thai recipes for scallops - think chilli and caramelised sugars as flavours." />
  <row Id="10036" PostHistoryTypeId="4" PostId="5157" RevisionGUID="e01b237d-4f03-4a8d-aa90-077bdab9deb8" CreationDate="2010-08-13T23:13:18.083" UserId="285" Comment="C'est une question" Text="What is wok hai and how do I get it in my food?" />
  <row Id="10038" PostHistoryTypeId="16" PostId="5142" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T23:31:54.230" UserId="99" />
  <row Id="10039" PostHistoryTypeId="16" PostId="5143" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T23:31:54.230" UserId="99" />
  <row Id="10040" PostHistoryTypeId="16" PostId="5124" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-13T23:31:54.230" UserId="99" />
  <row Id="10041" PostHistoryTypeId="6" PostId="3662" RevisionGUID="61dc9fde-dfa5-4132-8ddc-3b4fdafa16b0" CreationDate="2010-08-13T23:38:54.780" UserId="99" Comment="edited tags" Text="&lt;ingredients&gt;&lt;ripe&gt;&lt;shopping&gt;&lt;ingredient-selection&gt;&lt;avocados&gt;" />
  <row Id="10042" PostHistoryTypeId="6" PostId="4496" RevisionGUID="5a6d2965-7791-4287-92ce-4aae6d194040" CreationDate="2010-08-13T23:41:53.357" UserId="99" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;frying&gt;&lt;hamburgers&gt;" />
  <row Id="10046" PostHistoryTypeId="5" PostId="4278" RevisionGUID="c4184a4c-42df-4d4d-8e13-2ccadf489054" CreationDate="2010-08-14T00:26:50.023" UserId="91" Comment="Added budget info." Text="I currently don't have a blender after purchasing my own home and am looking to get one for making smoothies primarily, but also for pureeing for soups, etc.&#xD;&#xA;&#xD;&#xA;I had a smoothie maker that I won as a prize; it was very obviously a cheap unit. It barely handled frozen fruit and yogurt. Ice cream and frozen fruit burned up the motor.&#xD;&#xA;&#xD;&#xA;I am aware of the extreme &quot;Home Improvement&quot;-style &quot;Binford-3000&quot; [Blendtec][1] blenders (also as proposed in [this][2] question) but they are extremely expensive and I don't plan on incorporating cell phones or garden rakes into my smoothies.&#xD;&#xA;&#xD;&#xA;What should I look for to get a quality blender? I don't want to purchase an inexpensive one three or four times in the next few years. I'd prefer one that will last a long time and prove to be a good kitchen tool.&#xD;&#xA;&#xD;&#xA;**Edit:**&#xD;&#xA;&#xD;&#xA;In shopping for blenders, it seems that most seem to be between $30 and $150. Obviously there are some questionably cheap ones and many that exceed that range. So for the purposes of this question, assume that range to be the budget.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.willitblend.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/352/does-it-take-a-special-type-of-blender-to-make-smoothies" />
  <row Id="10048" PostHistoryTypeId="6" PostId="2773" RevisionGUID="baa542e7-d8f4-4646-b13d-6e9fdc35cbf0" CreationDate="2010-08-14T00:55:02.087" UserId="373" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;ingredients&gt;&lt;food-science&gt;&lt;additives&gt;" />
  <row Id="10049" PostHistoryTypeId="2" PostId="5162" RevisionGUID="ea4fd3d2-c8c6-49d0-88c2-fb5f54a1a152" CreationDate="2010-08-14T01:09:55.973" UserId="446" Text="Wok hai (or hay) is literally &quot;the breath of the wok&quot;.  It is used to describe a stirfry that is cooked over high heat with no ingredient being over-cooked.  It is devolped by cooking over a lot of BTU's and paying close attention to your timing and ingredients in the pan and geting your food into somebody's mouth before it has a chance to cool." />
  <row Id="10050" PostHistoryTypeId="2" PostId="5163" RevisionGUID="0aebbcf8-f6f9-47b8-83b3-de2c2b4c4171" CreationDate="2010-08-14T01:14:03.797" UserId="373" Text="When you join two halves of sponge cake (with icing or filling in the middle to make a sandwich) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly even, level cakes.&#xD;&#xA;&#xD;&#xA;In my case I always get quite domed results.&#xD;&#xA;&#xD;&#xA;Am I supposed to &#xD;&#xA;&#xD;&#xA;a) squish the top one down on top of the bottom and disguise the poor join with filling &#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;b) turn the bottom one over, for a good join, but a wobbly cake, but sort of works if you firm the bottom one down&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;c) cheat and slice off the dome of the bottom cake&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.imgur.com/cODIq.jpg" />
  <row Id="10051" PostHistoryTypeId="1" PostId="5163" RevisionGUID="0aebbcf8-f6f9-47b8-83b3-de2c2b4c4171" CreationDate="2010-08-14T01:14:03.797" UserId="373" Text="Correct way to join two halves of sponge cake?" />
  <row Id="10052" PostHistoryTypeId="3" PostId="5163" RevisionGUID="0aebbcf8-f6f9-47b8-83b3-de2c2b4c4171" CreationDate="2010-08-14T01:14:03.797" UserId="373" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="10053" PostHistoryTypeId="2" PostId="5164" RevisionGUID="2e387612-1715-408b-9f0e-4b4593153bed" CreationDate="2010-08-14T01:19:14.033" UserId="446" Text="Most cake decoraters I know use option three. I don't know why you would consider paring a cake down into the size and shape you want to be cheating, as that's how all those awesomely accurate occasion cakes are done.&#xD;&#xA;&#xD;&#xA;You can also cut down on the doming by using a silicon spatula and pressing the batter up the sides a bit and leaving an indentation in the middle." />
  <row Id="10054" PostHistoryTypeId="2" PostId="5165" RevisionGUID="f4756a2a-7fa9-4356-ab48-a3e519a5846e" CreationDate="2010-08-14T01:40:29.957" UserId="1092" Text="[Wok Hei][1] is the &quot;essense&quot; imparted by the wok when stir frying over very high heat.  The characteristic flavor is due to the the Maillard reactions and the charring of the ingredients.&#xD;&#xA;&#xD;&#xA;Practically speaking, most home stoves do not have sufficient BTU output to achieve Wok Hei. If you have a gas stove with sufficient output, consider yourself fortunate.  Get the wok really hot before adding the oil and ingredients... and stir vigorously.  You should also make sure to crank up your hood fan/ventilation, since there will be quite a bit of smoke generated.&#xD;&#xA;&#xD;&#xA;For those that do not have a high BTU stove (myself included), a suggestion was made &#xD;&#xA;[here][2] regarding a a burner that could be hooked up to a propane tank.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wok_hei#Wok_hei&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1204/what-kind-of-wok-should-i-get/1281#1281" />
  <row Id="10055" PostHistoryTypeId="6" PostId="5157" RevisionGUID="c7fa04de-c50e-4347-beb7-c640b77a6bc6" CreationDate="2010-08-14T01:44:13.553" UserId="1443" Comment="edited tags" Text="&lt;wok&gt;&lt;chinese-cuisine&gt;&lt;language&gt;" />
  <row Id="10056" PostHistoryTypeId="6" PostId="4278" RevisionGUID="a7abab20-dd9e-4934-8838-09ea6792676c" CreationDate="2010-08-14T01:46:13.627" UserId="1443" Comment="edited tags" Text="&lt;shopping&gt;&lt;blender&gt;&lt;equipment&gt;" />
  <row Id="10057" PostHistoryTypeId="2" PostId="5166" RevisionGUID="7646c2db-44ac-40b3-be67-83f725f63d98" CreationDate="2010-08-14T01:47:37.663" UserId="1753" Text="Casseroles (like boeuf bourguignon) work great for this sort of cooking because you can do the work for a large batch in almost the same time as a small batch, and dividing up what you cook isn't difficult and they reheat beautifully. You can also gain from more bulk buying of meat." />
  <row Id="10060" PostHistoryTypeId="2" PostId="5168" RevisionGUID="9bf5d61c-b98b-4da4-9965-ff260dd78470" CreationDate="2010-08-14T02:05:52.160" UserId="364" Text="I've heard the same recommendation before - the idea is that if asparagus is very thick (say, 1/2 inch or more in diameter), and if the bottom is much thicker than the top of the spear, then peeling it will help it to cook more evenly. &#xD;&#xA;&#xD;&#xA;If you have particularly thick asparagus that seem tough, you may want to peel the bottom section. First, chop or snap off the bottom inch or so, as it will most likely be inedibly tough. Then peel the next 2-3 inches up. You'll want to lay the asparagus down on a flat surface to do so, so as not to snap it while peeling. &#xD;&#xA;&#xD;&#xA;I've never had asparagus from a grocery store that was tough enough to warrant this, but it can happen with homegrown, for whatever reason. " />
  <row Id="10061" PostHistoryTypeId="2" PostId="5169" RevisionGUID="0582ba46-36ac-4b0a-a410-079ca63065e6" CreationDate="2010-08-14T02:11:37.183" UserId="219" Text="&gt; Since actual eggs are fairly easy and economical to produce and store well...&#xD;&#xA;&#xD;&#xA;In wartime conditions? It took weeks (or months, in the Pacific) for supplies to reach the front lines, across bumpy or nonexistent roads and with no refrigeration capacity. You'd be mad to rely on perishable food - especially fragile ones! - in such conditions." />
  <row Id="10062" PostHistoryTypeId="5" PostId="4719" RevisionGUID="a3b31163-3a2c-4cd1-b3a8-e0bc3027fd19" CreationDate="2010-08-14T02:16:33.380" UserId="41" Comment="Editing so that a downvote can be canceled" Text="Cooking in a dishwasher is related to some other non-orthodox places to cook, like on the manifold of a car on a road trip.&#xD;&#xA;&#xD;&#xA;Basically, you're aiming to put food in an environment that's somewhere between 160F and 300F already, for non-cooking reasons. That's strange, but not entirely nuts.&#xD;&#xA;&#xD;&#xA;The dishwasher is going to stay south of 212F, but, a decent dishwasher doesn't stay *very* far below that threshold. &#xD;&#xA;&#xD;&#xA;It's going to go through several variations of how that heat's applied, from the actual washing cycle to the drying cycle.&#xD;&#xA;&#xD;&#xA;And, if you run a regular cycle of dishes, there's going to be a bunch of foreign substances (soap, food bits from the dishes (and in the car manifold situation, things like oil)) all around it.&#xD;&#xA;&#xD;&#xA;So, your goal is to wrap the food in something that can both handle the heat and seal out the foreign stuff. To me, the most obvious solution to this is the vacuum sealed pouches used for sous vide.&#xD;&#xA;&#xD;&#xA;You're not going to get anything remotely close to the consistent temps for sous vide, but for the dishwasher, you're still talking about mostly cooking in &quot;hot water&quot; and hot, moist air, so that's close enough to give a shot. &#xD;&#xA;&#xD;&#xA;So, I'd fill the pouch with seasonings/marinades and let it ride and see what comes out.&#xD;&#xA;&#xD;&#xA;I wouldn't expect it to be great, but it might be worth a shot for the shock value alone." />
  <row Id="10063" PostHistoryTypeId="2" PostId="5170" RevisionGUID="8e5d9ef4-2f25-4ffa-9ff8-0bbf8ed8adf7" CreationDate="2010-08-14T02:17:10.337" UserId="67" Text="I've actually done some cake decorating (non-professional, but I did take a few classes), and I'll go with an option you didn't give:&#xD;&#xA;&#xD;&#xA;* Only bake one cake and split it in half (reduce the temperature of the oven, longer time, and if necessary, use [cooling strips][1]).You'll likely need taller pans for this -- you'll want light colored aluminum, 3&quot; high for most general purposes.  (dark pans absorb heat too quickly, so the sides set before it's risen properly).  Level the cake (trim the domed-ness of the cake off), and stack the cake *upside down*, so you have the nice cake-pan edge on the top layer.&#xD;&#xA;&#xD;&#xA;If the cake is too far domed, trimed it down some and save the removed bit.  Stack the cakes (again, upside down), crumb coat it, and take the removed cake, crumble it up into some icing, and then pipe that as a sort of filler around the bottom of the cake. to make up the gap.&#xD;&#xA;&#xD;&#xA;If you're going to be filling the cake with something like a pudding or custard, stack the first layer like your answer C, pipe a ring of icing around the edge to hold it in, fill the custard in, then stack what had originally been the bottom of the cake (again, upsde down).  But make sure to make it thick enough in consistency, and thin enough in height -- I had an incident once where it formed a slip-plane, and the cake started ejecting the top layer off of slices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;To level the cake, you have two options -- they make special devices for doing it, which is basically a wire cutter on adjustable legs, that you can pull through the cake at a fixed height.  (also works for splitting the cake so you can then fill and stack it), but if you have a good long knife, a fairly steady hand, and a turn-table, you can:&#xD;&#xA;&#xD;&#xA;* put the cake on the turn table.&#xD;&#xA;* holding the knife steady, spin the cake and move the knife slowly in towards the center.&#xD;&#xA;&#xD;&#xA;I find that a plastic cutting mat works pretty well to help get in there and take the layers of cake off after you've split them.&#xD;&#xA;&#xD;&#xA;If you're going to be stacking cakes very tall, you'll want to use a pound cake recipe, or augment a boxed cake mix -- add in a box of instant pudding to firm up the resultant cake.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Regency-Wraps-RW1250-Evenbake-Strips/dp/B000I1UXUI" />
  <row Id="10065" PostHistoryTypeId="2" PostId="5171" RevisionGUID="c5786b9a-c03a-49f2-80c5-e65fa1b378ea" CreationDate="2010-08-14T02:21:15.303" UserId="1504" Text="The moist ones are the semi cooked ones&#xD;&#xA;&#xD;&#xA;Dry is something like this (really quick Google)&#xD;&#xA;[Dry Pearls][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Semi moist is something like this (again, really quick Google search)  - I think we might be talking about the same thing with the instant ones you are talking about&#xD;&#xA;[Moist Pearls][2]&#xD;&#xA;&#xD;&#xA;From dry, have you experimented with the times and ratios?  I find that depending on which versions you buy, the cooking times and ratios change.  (I have no idea if it's from the composition of pearls or what)  Not sure where your current pearls are falling short, but try going to 8-1 ratio of water-pearls.   Other techniques to try is to before  turning the heat off for your post boil time, let it simmer instead for another 20-30 mins and then cool off in the water afterwords.  The problem I find is that there is no hard and fast techniques that work on all pearls!&#xD;&#xA;&#xD;&#xA;The way I do it is&#xD;&#xA;&#xD;&#xA;8-1 ratio boil&#xD;&#xA;&#xD;&#xA;40 min simmer&#xD;&#xA;&#xD;&#xA;20 min cooldown&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Tapioca-pearl-large-12-oz/dp/B000F3NQ12/ref=sr_1_4?ie=UTF8&amp;s=grocery&amp;qid=1281707369&amp;sr=8-4&#xD;&#xA;  [2]: http://www.amazon.com/WuFuYuan-Tapioca-Pearl-Black-Net/dp/B002V1NWF6/ref=sr_1_5?ie=UTF8&amp;s=grocery&amp;qid=1281707369&amp;sr=8-5" />
  <row Id="10066" PostHistoryTypeId="2" PostId="5172" RevisionGUID="8c97f825-538a-4502-b2fb-e366e2008349" CreationDate="2010-08-14T02:21:27.240" UserId="364" Text="Is there a practical difference between light and dark brown sugar? I ask b/c I've seen many recipes specify one or the other. Do they really behave differently in some way?" />
  <row Id="10067" PostHistoryTypeId="1" PostId="5172" RevisionGUID="8c97f825-538a-4502-b2fb-e366e2008349" CreationDate="2010-08-14T02:21:27.240" UserId="364" Text="Light vs Dark Brown Sugar" />
  <row Id="10068" PostHistoryTypeId="3" PostId="5172" RevisionGUID="8c97f825-538a-4502-b2fb-e366e2008349" CreationDate="2010-08-14T02:21:27.240" UserId="364" Text="&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="10069" PostHistoryTypeId="5" PostId="4719" RevisionGUID="555ae28e-65bd-415d-9749-4577c351775f" CreationDate="2010-08-14T02:29:21.010" UserId="104" Comment="compliing with the request for multiple temp measurements." Text="Cooking in a dishwasher is related to some other non-orthodox places to cook, like on the manifold of a car on a road trip.&#xD;&#xA;&#xD;&#xA;Basically, you're aiming to put food in an environment that's somewhere between 160F (71C) and 300F (150C) already, for non-cooking reasons. That's strange, but not entirely nuts.&#xD;&#xA;&#xD;&#xA;The dishwasher is going to stay south of 212F (100C), but, a decent dishwasher doesn't stay *very* far below that threshold. &#xD;&#xA;&#xD;&#xA;It's going to go through several variations of how that heat's applied, from the actual washing cycle to the drying cycle.&#xD;&#xA;&#xD;&#xA;And, if you run a regular cycle of dishes, there's going to be a bunch of foreign substances (soap, food bits from the dishes (and in the car manifold situation, things like oil)) all around it.&#xD;&#xA;&#xD;&#xA;So, your goal is to wrap the food in something that can both handle the heat and seal out the foreign stuff. To me, the most obvious solution to this is the vacuum sealed pouches used for sous vide.&#xD;&#xA;&#xD;&#xA;You're not going to get anything remotely close to the consistent temps for sous vide, but for the dishwasher, you're still talking about mostly cooking in &quot;hot water&quot; and hot, moist air, so that's close enough to give a shot. &#xD;&#xA;&#xD;&#xA;So, I'd fill the pouch with seasonings/marinades and let it ride and see what comes out.&#xD;&#xA;&#xD;&#xA;I wouldn't expect it to be great, but it might be worth a shot for the shock value alone." />
  <row Id="10070" PostHistoryTypeId="2" PostId="5173" RevisionGUID="54984f48-7f45-4bcd-80a9-73f6ab33add7" CreationDate="2010-08-14T02:30:48.637" UserId="67" Text="They have a different ratio of white sugar to molasses.&#xD;&#xA;&#xD;&#xA;Therefore, dark brown sugar is more hygroscopic, and will have a deeper molasses flavor (and color, obviously)  They're pretty similar, and you can usually get away with replacing one with the other, but if you want subtle flavors coming through, dark brown sugar might mask it.&#xD;&#xA;&#xD;&#xA;I've seen recommendations that call for substituting light brown sugar with a 50/50 mix of white sugar and dark brown; I don't know how messy (or if even possible) to add molasses to light brwn to get dark brown sugar." />
  <row Id="10071" PostHistoryTypeId="6" PostId="4708" RevisionGUID="7dc7e472-3240-44fd-8875-d1e98cf2fb00" CreationDate="2010-08-14T02:39:56.477" UserId="1443" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;equipment&gt;&lt;fish&gt;&lt;sous-vide&gt;" />
  <row Id="10072" PostHistoryTypeId="6" PostId="5105" RevisionGUID="26e18377-1e00-4c74-a4b6-ca601ba2c16b" CreationDate="2010-08-14T03:02:38.030" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;caramelisation&gt;&lt;blowtorch&gt;" />
  <row Id="10073" PostHistoryTypeId="6" PostId="5172" RevisionGUID="f8cf1dfc-a6f5-4f72-9924-7ee627fc6b9b" CreationDate="2010-08-14T03:03:15.500" UserId="1443" Comment="edited tags; edited tags" Text="&lt;food-science&gt;&lt;food-differences&gt;&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="10074" PostHistoryTypeId="2" PostId="5174" RevisionGUID="09e8efdb-cdfe-49fd-bd85-857efd71d5bd" CreationDate="2010-08-14T03:04:51.660" UserId="1832" Text="After looking at [this blender question][1], I had a follow-up question.&#xD;&#xA;&#xD;&#xA;I've seen both square and round containers/lids for blenders. Is either better?&#xD;&#xA;&#xD;&#xA;I tend to see square blenders at smoothie shops - leading me to assume square ones are better.  By better I mean, you don't have to do as much scraping and maybe they have more settings and automated features. I see mostly round blenders in your typical kitchen appliance aisle at your typical big box store.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4278/what-to-look-for-when-purchasing-a-blender" />
  <row Id="10075" PostHistoryTypeId="1" PostId="5174" RevisionGUID="09e8efdb-cdfe-49fd-bd85-857efd71d5bd" CreationDate="2010-08-14T03:04:51.660" UserId="1832" Text="Blender Buying - Square vs. Round Container" />
  <row Id="10076" PostHistoryTypeId="3" PostId="5174" RevisionGUID="09e8efdb-cdfe-49fd-bd85-857efd71d5bd" CreationDate="2010-08-14T03:04:51.660" UserId="1832" Text="&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="10077" PostHistoryTypeId="5" PostId="5143" RevisionGUID="53875bed-76b4-484a-a1d9-e04666598fa8" CreationDate="2010-08-14T03:09:29.713" UserId="1443" Comment="deleted 1 characters in body" Text="I can tell you my personal experience. Then you have to weigh in. I don't have induction, I have heating elements under ceramic glass. The material is the same, the mechanism is different.&#xD;&#xA;&#xD;&#xA;Gas pros:&#xD;&#xA;&#xD;&#xA;- once you turn it off, it's off, so if you need to stop the heating immediately, you can do it without moving the pan. This holds for induction as well, but not for electric elements, like in my case.&#xD;&#xA;- you generally have handles, which are a better control method, imho. I've seen induction ranges with handles as well, though.&#xD;&#xA;- for the oven, gas works better. you can cook pizza in a gas oven, while an electric one won't work, unless it's very powerful and ventilated. Gas creates a stronger convection, which improves cooking.&#xD;&#xA;&#xD;&#xA;Gas cons:&#xD;&#xA;&#xD;&#xA;- it ruins the bottom of the pan&#xD;&#xA;- it is potentially dangerous&#xD;&#xA;- the thing that produces the flame (sorry, don't know the name) is relatively complex to clean, and the electric starter will most likely fail within a year.&#xD;&#xA;&#xD;&#xA;Induction range pros:&#xD;&#xA;&#xD;&#xA;- cool design&#xD;&#xA;- it is less dangerous if you leave it on.&#xD;&#xA;- In case of spill, it generally turns off automatically.&#xD;&#xA;&#xD;&#xA;Induction range cons:&#xD;&#xA;&#xD;&#xA;- you will have to change the pans, if they are not made of iron or proper material. induction works through magnetic induction, which heats the metal of the pan. This is the reason why the induction does not burn you if you put a hand on it when it's on. I also heard of pans that broke down, but it's not a personal experience, so I don't really believe it 100 %. &#xD;&#xA;- ceramic glass is a nightmare to clean, and it's basically dirty after only one use. You will have to scrub it a lot, but with the danger of scratching it. It is also relatively fragile.&#xD;&#xA;- you most likely have digital controls, which are generally slower to operate.&#xD;&#xA;&#xD;&#xA;Given the choice and with the experience I have, I would probably go electric non-induction, as I have right now but with no ceramic glass. If only ceramic glass solutions are available, I would probably go gas.&#xD;&#xA;" />
  <row Id="10078" PostHistoryTypeId="2" PostId="5175" RevisionGUID="817d7867-8b48-4f22-baa6-d0bf049297ce" CreationDate="2010-08-14T04:56:22.237" UserId="426" Text="In addition to the points mentioned by the others, you also want to have the base tapered so that it expands upward.  The smaller the base the better contact the blades will have with the food." />
  <row Id="10079" PostHistoryTypeId="2" PostId="5176" RevisionGUID="e8496fa7-4830-406b-a5f1-88671879ac24" CreationDate="2010-08-14T05:00:39.983" UserId="426" Text="Look for one that has a tapered base so the food has better and more complete contact with the blades.  Whether round or square as long as the container is tapered at the bottom it should do fine.  &#xD;&#xA;&#xD;&#xA;I wouldn't put a lot of weight or concern into having multiple settings.  In my experience a machine that has a lot of settings has very little difference between each.  I'd stick with something that has a high/med/low or even high/low.    Most of the time you want the mixture to be smooth so you're likely to be using the higher setting most anyway." />
  <row Id="10082" PostHistoryTypeId="2" PostId="5177" RevisionGUID="121d6858-c3e7-4ceb-93af-3aaa5899b217" CreationDate="2010-08-14T07:23:20.467" UserId="1967" Text="I'm looking for some outside the box ideas for fermented (sour) pickles.  Fermented pickles only use a salt water brine, spices and some time.&#xD;&#xA;&#xD;&#xA;Here's a short list of what I'm NOT looking for:&#xD;&#xA;&#xD;&#xA; - Anything using dill&#xD;&#xA; - Sauerkraut&#xD;&#xA; - Kimchee&#xD;&#xA;&#xD;&#xA;An example of what I *am* looking for is the selected answer for is the selected answer to this question.&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/1567/what-flavorings-do-you-use-for-sour-pickles&#xD;&#xA;&#xD;&#xA;Cucumber pickles using tarragon.  A friend suggested red bell pepper pickles using lemon grass.&#xD;&#xA;&#xD;&#xA;Let your brain go wild.  If you're having trouble thinking of something, pick a spice or herb and then a vegetable that might taste good pickled with it." />
  <row Id="10083" PostHistoryTypeId="1" PostId="5177" RevisionGUID="121d6858-c3e7-4ceb-93af-3aaa5899b217" CreationDate="2010-08-14T07:23:20.467" UserId="1967" Text="Looking for non-standard (i.e. no dill) fermented pickle suggestions" />
  <row Id="10084" PostHistoryTypeId="3" PostId="5177" RevisionGUID="121d6858-c3e7-4ceb-93af-3aaa5899b217" CreationDate="2010-08-14T07:23:20.467" UserId="1967" Text="&lt;food-preservation&gt;&lt;fermentation&gt;" />
  <row Id="10085" PostHistoryTypeId="5" PostId="5177" RevisionGUID="c5cd9e31-b17f-40f6-915b-4b8c6198cbb9" CreationDate="2010-08-14T08:39:32.437" UserDisplayName="daniel" Comment="wording" Text="I'm looking for some outside the box ideas for fermented (sour) pickles.  Fermented pickles only use a salt water brine, spices and some time.&#xD;&#xA;&#xD;&#xA;Here's a short list of what I'm NOT looking for:&#xD;&#xA;&#xD;&#xA; - Anything using dill&#xD;&#xA; - Sauerkraut&#xD;&#xA; - Kimchee&#xD;&#xA;&#xD;&#xA;An example of what I *am* looking for is the selected answer for this question.&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/1567/what-flavorings-do-you-use-for-sour-pickles&#xD;&#xA;&#xD;&#xA;Cucumber pickles using tarragon.  A friend suggested red bell pepper pickles using lemon grass.&#xD;&#xA;&#xD;&#xA;Let your brain go wild.  If you're having trouble thinking of something, pick a spice or herb and then a vegetable that might taste good pickled with it." />
  <row Id="10086" PostHistoryTypeId="2" PostId="5178" RevisionGUID="8f578951-5535-4ece-99f8-e1eaa1aabfb3" CreationDate="2010-08-14T09:27:26.973" UserId="597" Text="If you're looking for something with a long lifespan, then I'd also consider spare parts, and how long you expect the model to be around. " />
  <row Id="10087" PostHistoryTypeId="5" PostId="5140" RevisionGUID="98bb00d7-9bbb-46b6-b9a2-c9af053ff272" CreationDate="2010-08-14T11:35:25.993" UserId="1342" Comment="deleted 8 characters in body" Text="You have two choices. Either you boil them, and then serve with a sauce you prepare mixing equal parts of ketchup and mayonnaise, or you prepare them like this: roll them in a mix of grated bread, parsley, salt and pepper. Put them in the shell, add a small amount of oil. Put them in pre-heated oven at 200 C for 15 minutes.&#xD;&#xA;" />
  <row Id="10088" PostHistoryTypeId="5" PostId="5155" RevisionGUID="76a147f2-eb30-475e-8671-f498d28e4571" CreationDate="2010-08-14T12:13:37.137" UserId="403" Comment="added 16 characters in body" Text="From the Wikipedia article on [Powdered eggs][1]:&#xD;&#xA;&#xD;&#xA;&gt; Powdered eggs are fully dehydrated eggs. They are made in a spray dryer in the same way that powdered milk  is made. The major advantages of powdered eggs over fresh eggs are the price, reduced weight per volume of whole egg equivalent, and the shelf life  (which, when properly sealed, can be 5 to 10 years). Other advantages include smaller usage of storage space, and lack of need for refrigeration. Powdered eggs also have fewer calories and more nutritional value than normal eggs, which suggests that powdered eggs could have been fortified. In powdered eggs, there are 13 different folates and essential vitamins. Powdered eggs can be used without rehydration when baking, and can be rehydrated to make dishes such as scrambled eggs and omelettes. Powdered eggs were used throughout the Second World War for rationing and were widely used during wartime shortages. Powdered Eggs are also known as Dried Eggs.&#xD;&#xA;&#xD;&#xA;Powdered eggs lasted longer, were easier to transport and store, and packed a greater nutritional punch than whole eggs. &#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Powdered_eggs" />
  <row Id="10089" PostHistoryTypeId="2" PostId="5179" RevisionGUID="8fc1b13a-888f-432e-ae44-5bdfd3e27b43" CreationDate="2010-08-14T12:43:54.067" UserId="177" Text="Ceviche is basically using just lemon juice to &quot;cook&quot; the fish, so I was wondering if there are any fish varieties that wouldn't be recommended using this method?" />
  <row Id="10090" PostHistoryTypeId="1" PostId="5179" RevisionGUID="8fc1b13a-888f-432e-ae44-5bdfd3e27b43" CreationDate="2010-08-14T12:43:54.067" UserId="177" Text="I was going to try a recipe for Ceviche - are there any fish varieties not recommended?" />
  <row Id="10091" PostHistoryTypeId="3" PostId="5179" RevisionGUID="8fc1b13a-888f-432e-ae44-5bdfd3e27b43" CreationDate="2010-08-14T12:43:54.067" UserId="177" Text="&lt;fish&gt;" />
  <row Id="10092" PostHistoryTypeId="2" PostId="5180" RevisionGUID="116a2cf9-1895-4e7e-a63e-93fde2bab89b" CreationDate="2010-08-14T12:58:16.517" UserId="1259" Text="My initial reaction was &quot;stay away from meaty fish like tuna or swordfish&quot; but a quick Google shows those as common variants. That said I like white fish, squid, scallops, and shrimp. But I don't think anything is strictly off limits." />
  <row Id="10093" PostHistoryTypeId="2" PostId="5181" RevisionGUID="b5059154-e81b-4158-943d-27eddb03f5a5" CreationDate="2010-08-14T13:38:24.993" UserId="1229" Text="I have a recipe that requires pumpkin, but I would like to not use it.  &#xD;&#xA;Are there other vegetables, or combination of vegetables I can use? More than the taste, I would like to get the same consistency; if then the taste is similar, that is something added.&#xD;&#xA;&#xD;&#xA;I report the list of ingredients used for the recipe:&#xD;&#xA;&#xD;&#xA;- Tofu (250 gr)&#xD;&#xA;- Onion (1)&#xD;&#xA;- Pumpkin (200 gr)&#xD;&#xA;- Parsley&#xD;&#xA;- Pasta (400 gr)&#xD;&#xA;&#xD;&#xA;The pumpkin is cut in cubes, cooked covered with few water for 15 minutes, and then the other ingredients are added. All is cooked for 10 minutes more.  " />
  <row Id="10094" PostHistoryTypeId="1" PostId="5181" RevisionGUID="b5059154-e81b-4158-943d-27eddb03f5a5" CreationDate="2010-08-14T13:38:24.993" UserId="1229" Text="Replacement for pumpkin" />
  <row Id="10095" PostHistoryTypeId="3" PostId="5181" RevisionGUID="b5059154-e81b-4158-943d-27eddb03f5a5" CreationDate="2010-08-14T13:38:24.993" UserId="1229" Text="&lt;substitutions&gt;&lt;pumpkin&gt;" />
  <row Id="10096" PostHistoryTypeId="2" PostId="5182" RevisionGUID="97874a80-b00b-4e63-8c31-9de5a12eb920" CreationDate="2010-08-14T14:00:03.723" UserId="403" Text="You might try butternut squash." />
  <row Id="10097" PostHistoryTypeId="16" PostId="5137" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:12:10.857" UserId="60" />
  <row Id="10098" PostHistoryTypeId="16" PostId="5140" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:12:10.857" UserId="60" />
  <row Id="10100" PostHistoryTypeId="16" PostId="5152" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:12:10.857" UserId="60" />
  <row Id="10101" PostHistoryTypeId="16" PostId="5160" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:12:10.857" UserId="60" />
  <row Id="10102" PostHistoryTypeId="16" PostId="5136" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:12:10.857" UserId="60" />
  <row Id="10103" PostHistoryTypeId="4" PostId="5136" RevisionGUID="f4f2a9d4-4342-406d-ab82-0e1204244cce" CreationDate="2010-08-14T14:13:12.927" UserId="60" Comment="edited title" Text="What are common flavor preparations/pairings of scallops?" />
  <row Id="10105" PostHistoryTypeId="16" PostId="5177" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T14:29:40.220" UserId="60" />
  <row Id="10106" PostHistoryTypeId="2" PostId="5183" RevisionGUID="baf0e678-edaa-4198-98c0-8959f78e4795" CreationDate="2010-08-14T14:39:49.573" UserId="1887" Text="The closest in terms of taste an texture would be another winter squash such as butternut, acorn, hubbard, etc. (As has already been mentioned.)&#xD;&#xA;&#xD;&#xA;However, anything with a similar texture would work. If you don't care so much about the taste, you could substitute a tuber such as potato, turnip, rutabaga, carrot, parsnip, celery root, or parsley root. &#xD;&#xA;&#xD;&#xA;Sweet potatoes or yams would be closer in taste, but might be mushier than you want. &#xD;&#xA;&#xD;&#xA;I'd suggest experimenting with any single or combination of the above and see what flavor you like best. " />
  <row Id="10107" PostHistoryTypeId="2" PostId="5184" RevisionGUID="f553fdfc-a366-4cb4-bb4d-9bc9f3cfb2bf" CreationDate="2010-08-14T14:46:39.603" UserId="1887" Text="There are also [variations][1] on ceviche that use gently poached fish instead of raw. If you're at all worried about the quality of your fish, you could try poaching it first. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chow.com/recipes/11210-ecuadoran-shrimp-cocktail-coctel-de-camarones" />
  <row Id="10109" PostHistoryTypeId="2" PostId="5185" RevisionGUID="9a99f069-25c1-43b3-b0e2-8e9f525bf844" CreationDate="2010-08-14T15:01:23.560" UserId="67" Text="I can think of two reasons to prefer square containers :&#xD;&#xA;&#xD;&#xA;1. They store in less space for the same volume, when you're dealing with dozens of them (as the smoothie shops likely are)&#xD;&#xA;2. The key to a good blending is that the inside is *not* round -- you need baffles and such to keep the blender from forming a single, smooth vortex.  The square containers would help to make baffles more effective by providing larger areas with slower moving liquid away from the center of the vortex." />
  <row Id="10110" PostHistoryTypeId="5" PostId="506" RevisionGUID="546bbfa9-66b9-46b7-9e77-61dab207142d" CreationDate="2010-08-14T15:08:58.193" UserId="67" Comment="added update." Text="I'd go with @lomaxx's suggestion first of a dutch oven (or any heavy oven-safe pot or crock with a heavy lid) in the oven, but the trick here is either thermal mass or insulation to help even out the temperatures in the oven that @jmoeller mentioned, and keep the food temperature from fluctuating significantly&#xD;&#xA;&#xD;&#xA;You *might* be able to get decent results with a lighter weight pot by adding thermal mass to the oven (pizza stone, bricks, etc.), but I've never tried it for this purpose -- only for baking.&#xD;&#xA;&#xD;&#xA;**update** : @JulesLT's comment remind me of something -- before everyone had ovens in their home, and you'd take your stews and the like to the town baker to throw in his oven after the morning's bread baking was done, you might seal the dish with bread.  It doesn't have to taste good, as it's going to be thrown away, but you mix flour and water into a dough, then roll it into a strand that you can press into the top rim of the dish, then press the lid on." />
  <row Id="10111" PostHistoryTypeId="2" PostId="5186" RevisionGUID="0f736503-d99e-4334-8184-e1d149323b98" CreationDate="2010-08-14T15:12:46.720" UserId="1415" Text="coincidentally, i had a scallop dish last night at a restaurant that was served with pan-seared cauliflower florets, a butter &amp; cream sauce made with capers, and topped with toasted pine nuts. it was really tasty! but i also recommend just frying them in butter, and topping with salt (smoked?) and pepper." />
  <row Id="10112" PostHistoryTypeId="16" PostId="5186" RevisionGUID="0f736503-d99e-4334-8184-e1d149323b98" CreationDate="2010-08-14T15:12:46.720" UserId="-1" />
  <row Id="10113" PostHistoryTypeId="5" PostId="5140" RevisionGUID="664e9f67-40a2-4f10-b6c6-11dd6a79ed5a" CreationDate="2010-08-14T15:46:53.343" UserId="1342" Comment="added 8 characters in body" Text="You have two choices. Either you boil them, and then serve with a sauce you prepare mixing equal parts of ketchup and mayonnaise, or you prepare them like this: roll them in a mix of grated bread, parsley, salt and pepper. Put them in the shell, add a small amount of oil. Put them in pre-heated oven at 200 C (392 F) for 15 minutes.&#xD;&#xA;" />
  <row Id="10116" PostHistoryTypeId="5" PostId="5124" RevisionGUID="937b25dc-4f54-4087-8b17-fdff6af27124" CreationDate="2010-08-14T16:55:33.127" UserId="1759" Comment="added 1374 characters in body" Text="In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a &quot;vintage&quot; electric stove.&#xD;&#xA;&#xD;&#xA;I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I really liked it. However, I have reservations about combustion gases and unhealthy effects on air quality. I have heard **great** things about induction ranges, but my biggest reservation there is that I'll need to replace a fair bit of cookware. Personally, I have no experience using induction.&#xD;&#xA;&#xD;&#xA;My question is mainly directed at those who have used both induction and gas, but if you've used either that's ok as well. **So, given a choice between induction or gas, which would you choose?** &#xD;&#xA;&#xD;&#xA;P.S. - Not sure if this should be a community wiki, but if so I'm good with that.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;I was hoping to hear from someone who uses an induction range. The _ideal_ answer would be something like, &quot;I've used gas and induction and when I bought a new range I bought &quot;x&quot; and here's why&quot;. Anyway it's not an ideal world...&#xD;&#xA;&#xD;&#xA;My issue is that I have used gas for cooking and know lots of others who do as well. I have one friend who used an induction range in a vacation home, and her take was that she hated it at first, but then came to like it. Another friend has a countertop induction burner, but he's not a cook as he just uses it to boil water. The thing is that induction ranges are not very common in the U.S. or at least among people I know.&#xD;&#xA;&#xD;&#xA;So, to refine what I'm interested in.... If you are an avid cook, and have used an induction system, &quot;Is it responsive?&quot;, &quot;Is it controllable, in that say, you can set a burner at 180 and it'll stay there?&quot;, &quot;Is it durable and easy to clean?&quot;.&#xD;&#xA;&#xD;&#xA;Also, my reservation about replacing cookware pretty much went away. I found flooring materials through salvage for less than half of what I expected to pay. That pretty much opened up my budget if I decide to go with induction rather than gas.&#xD;&#xA;&#xD;&#xA;Finally, what I really need to do is find a way to test drive an induction range. I'll be checking in with some local shops to see if there is a way to accomplish that. &#xD;&#xA;&#xD;&#xA;Thanks for the input so far." />
  <row Id="10117" PostHistoryTypeId="5" PostId="5124" RevisionGUID="ea5397e9-d0df-4cb8-a073-116d78199e8f" CreationDate="2010-08-14T17:01:43.617" UserId="1759" Comment="correction" Text="In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a &quot;vintage&quot; electric stove.&#xD;&#xA;&#xD;&#xA;I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I really liked it. However, I have reservations about combustion gases and unhealthy effects on air quality. I have heard **great** things about induction ranges, but my biggest reservation there is that I'll need to replace a fair bit of cookware. Personally, I have no experience using induction.&#xD;&#xA;&#xD;&#xA;My question is mainly directed at those who have used both induction and gas, but if you've used either that's ok as well. **So, given a choice between induction or gas, which would you choose?** &#xD;&#xA;&#xD;&#xA;P.S. - Not sure if this should be a community wiki, but if so I'm good with that.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;I was hoping to hear from someone who uses an induction range. The _ideal_ answer would be something like, &quot;I've used gas and induction and when I bought a new range I bought &quot;x&quot; and here's why&quot;. Anyway it's not an ideal world...&#xD;&#xA;&#xD;&#xA;My issue is that I have used gas for cooking and know lots of others who do as well. I have one friend who used an induction range in a vacation home, and her take was that she hated it at first, but then came to like it. Another friend has a countertop induction burner, but he's not a cook as he just uses it to boil water. The thing is that induction ranges are not very common in the U.S. or at least among people I know.&#xD;&#xA;&#xD;&#xA;So, to refine what I'm interested in.... If you are an avid cook, and have used an induction system, &quot;Is it responsive?&quot;, &quot;Is it controllable, in that say, you can set a burner at 180 and it'll stay there?&quot;, &quot;Is it durable and easy to clean?&quot;.&#xD;&#xA;&#xD;&#xA;Also, my reservation about replacing cookware pretty much went away. I found flooring materials through salvage for less than half of what I expected to pay. That pretty much opened up my budget if I decide to go with induction rather than gas.&#xD;&#xA;&#xD;&#xA;Finally, what I really need to do is find a way to test drive an induction range. I'll be checking in with some local shops to see if there is a way to accomplish that. &#xD;&#xA;&#xD;&#xA;_And by the way, I have of course googled on this._&#xD;&#xA;&#xD;&#xA;Thanks for the input so far." />
  <row Id="10118" PostHistoryTypeId="2" PostId="5189" RevisionGUID="f17ec742-1141-4d01-aa9c-181c74225f44" CreationDate="2010-08-14T17:04:57.307" UserId="1163" Text="As a rule of thumb that would pretty much coincide with what JustRightMenus said: green asparagus is generally not peeled, but [white asparagus][1] should definitely be peeled. I think it's the same plant, just cultivated in a different way. (And interestingly, in Germany and the Netherlands, the green stuff is much less common, whereas in North America I've never seen the white ones.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Spargel " />
  <row Id="10119" PostHistoryTypeId="5" PostId="5186" RevisionGUID="ad001463-5362-41f6-9680-54d4c976e7a2" CreationDate="2010-08-14T17:25:13.390" UserId="1415" Comment="clarified description of dish." Text="coincidentally, i had a scallop dish last night at a restaurant that was served with pan-seared cauliflower florets, a butter &amp; cream sauce made with capers, and topped with toasted pine nuts. it was really tasty! the scallops were probably seared along with the lightly steamed cauliflower. but i also recommend just frying the scallops in butter, and topping with salt (smoked?) and pepper." />
  <row Id="10120" PostHistoryTypeId="2" PostId="5190" RevisionGUID="48969487-d075-4960-b0f3-cbff100d7af0" CreationDate="2010-08-14T17:44:59.223" UserId="1971" Text="We have recently remodelled our kitchen and moved from a gas hob to an induction hob. In general it cooks much the same as gas and you get similar levels of control over the temperature. One style of cooking that is not recommended is 'slide' cooking as this will likely scratch your hob surface - this can be mitigated by putting a piece of parchment paper under the pan or lifting the pan off the hob. we don't use a wok and can't see how we could with our hob.&#xD;&#xA;&#xD;&#xA;The surface of the hob gets hot but not as hot as it would it it were gas or electric this means that spilt / spattered food doesn't generally burn on to the hob surface and it is much easier to clean. &#xD;&#xA;&#xD;&#xA;The hob is touch control and so far we've not had any problems with this. If you lift a pan off the heating zone it will switch itself off automagically after a certain amount of time. Before this happens if you put a pan back on the zone it carries on cooking. If there are no pans on any active zones then the whole thing switches off after 2 minutes.&#xD;&#xA;&#xD;&#xA;We chose a NEFF Flushline hob that sits in a natural black granite work surface and the whole thing is positively beautiful and a pleasure to work with.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10121" PostHistoryTypeId="16" PostId="5190" RevisionGUID="48969487-d075-4960-b0f3-cbff100d7af0" CreationDate="2010-08-14T17:44:59.223" UserId="-1" />
  <row Id="10122" PostHistoryTypeId="2" PostId="5191" RevisionGUID="e33a1204-1404-42ce-8f0c-ef357ca1dc5f" CreationDate="2010-08-14T18:38:15.310" UserId="1513" Text="I have a recipe that calls for &quot;Cooking Chorizo&quot;  what is this, would normal cured Chorizo be an acceptable substitute, any advice?" />
  <row Id="10123" PostHistoryTypeId="1" PostId="5191" RevisionGUID="e33a1204-1404-42ce-8f0c-ef357ca1dc5f" CreationDate="2010-08-14T18:38:15.310" UserId="1513" Text="What is 'Cooking Chorizo'?" />
  <row Id="10124" PostHistoryTypeId="3" PostId="5191" RevisionGUID="e33a1204-1404-42ce-8f0c-ef357ca1dc5f" CreationDate="2010-08-14T18:38:15.310" UserId="1513" Text="&lt;substitutions&gt;&lt;uk&gt;&lt;spanish-cuisine&gt;" />
  <row Id="10125" PostHistoryTypeId="2" PostId="5192" RevisionGUID="4feb3866-d321-479d-9224-1d03c07b73e0" CreationDate="2010-08-14T20:00:25.970" UserId="243" Text="I'd like to do something interesting for a small guacamole competition. I have a standard recipe:&#xD;&#xA;&#xD;&#xA; - Mashed avocados&#xD;&#xA; - Garlic&#xD;&#xA; - Cilantro&#xD;&#xA; - Lemon and/or lime&#xD;&#xA; - Salt + pepper&#xD;&#xA;&#xD;&#xA;Sometimes I add chopped onions, peppers, or tomato. But I'm wondering about adding something unexpected - bacon bits, something sweet, etc. Ideas?" />
  <row Id="10126" PostHistoryTypeId="1" PostId="5192" RevisionGUID="4feb3866-d321-479d-9224-1d03c07b73e0" CreationDate="2010-08-14T20:00:25.970" UserId="243" Text="Interesting ingredients to add to guacamole" />
  <row Id="10127" PostHistoryTypeId="3" PostId="5192" RevisionGUID="4feb3866-d321-479d-9224-1d03c07b73e0" CreationDate="2010-08-14T20:00:25.970" UserId="243" Text="&lt;avocados&gt;" />
  <row Id="10128" PostHistoryTypeId="5" PostId="4543" RevisionGUID="6e549d5b-9dc8-47e5-a49b-00f56cb13e61" CreationDate="2010-08-14T20:08:12.707" UserId="1786" Comment="add missing minus sign..." Text="Normally a domestic freezer is best set to −18 °C (0 °F) or colder, as that's what the expiration dates for many food items are based on.  It's also a requirement for freezers in restaurants, supermarkets &amp; other places that sell food (at least here in Europe) to maintain a temperature of at most -18 °C.&#xD;&#xA;&#xD;&#xA;A general purpose domestic fridge should be at around 1-4 °C (so, just above the freezing point, and below 5 °C).  Normally it's not possible to set a fridge to 0 °C (at least not over here), but sometimes the temperature sensor doesn't work as intended, especially if there is a freezer compartment that is heavily frosted.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Refrigerator has some more info, and also lists some alternative temperatures for special purpose fridges &amp; freezers, e.g. for fresh fruit a normal fridge is too cold.&#xD;&#xA;&#xD;&#xA;&gt; Some refrigerators are now divided into four zones to store different types of food:&#xD;&#xA;&gt; &#xD;&#xA;&gt; - −18 °C  / −0.4 °F (freezer)&#xD;&#xA;&gt; - 0 °C / 32 °F (meats)&#xD;&#xA;&gt; - 5 °C / 41 °F (refrigerator)&#xD;&#xA;&gt; - 10 °C / 50 °F (vegetables)" />
  <row Id="10129" PostHistoryTypeId="2" PostId="5193" RevisionGUID="5a4d00ed-ff69-499c-a2d9-76a7900b1f5d" CreationDate="2010-08-14T20:20:32.987" UserId="1393" Text="I know that Diana Kennedy has some recipe where she adds pears - apparently a micro-regional specialty in a part of Mexico. [Here's a reference][1]. I haven't tried it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.signonsandiego.com/uniontrib/20051130/news_lz1f30kennedy.html" />
  <row Id="10131" PostHistoryTypeId="2" PostId="5194" RevisionGUID="88b2b912-ca00-4efc-87c7-5480df8f2448" CreationDate="2010-08-14T20:32:25.767" UserId="1259" Text="Mango works wonderfully. " />
  <row Id="10132" PostHistoryTypeId="2" PostId="5195" RevisionGUID="a5958bab-4001-4fb6-aee8-e616cc470bd1" CreationDate="2010-08-14T20:38:57.373" UserId="1393" Text="Could they be referring to the difference between Mexican and Spanish chorizo?" />
  <row Id="10133" PostHistoryTypeId="2" PostId="5196" RevisionGUID="e0a67535-b608-4496-a6bd-83ecc033bb2e" CreationDate="2010-08-14T21:10:17.017" UserId="426" Text="Spanish Chorizo comes in two forms both of which to the best of my knowledge are fully cured (cooked):  one which is more for eating on its own (like salami) and the other which tends to have a higher ratio of fat in it and is used primarily for cooking.  The latter one being what the recipe is referring to as &quot;cooking chorizo&quot;.  Oftentimes the cooking chorizo is in a paper casing that must be removed (unless you need some extra fiber in your diet).  Either one of these would work, however you might need to add a little oil to the pan if you need to cook other things in the fat that would normally be rendered out.&#xD;&#xA;&#xD;&#xA;Mexican chorizo is always a raw product which must be cooked and is usually in a plastic casing.&#xD;&#xA;" />
  <row Id="10134" PostHistoryTypeId="2" PostId="5197" RevisionGUID="cbab3308-4c6e-4259-a077-c82b2ee0d1ea" CreationDate="2010-08-14T21:10:22.137" UserId="1342" Text="I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (e.g. after the fall of the Roman empire until the Renaissance). It's nice to experience what people who lived hundreds of years ago ate daily, or in special circumstances. &#xD;&#xA;&#xD;&#xA;Does anyone know books or similar resources to propose on this regard ?&#xD;&#xA;&#xD;&#xA;Thank you!&#xD;&#xA;" />
  <row Id="10135" PostHistoryTypeId="1" PostId="5197" RevisionGUID="cbab3308-4c6e-4259-a077-c82b2ee0d1ea" CreationDate="2010-08-14T21:10:22.137" UserId="1342" Text="where can I find ancient ages/middle ages recipes and preparation techniques ?" />
  <row Id="10136" PostHistoryTypeId="3" PostId="5197" RevisionGUID="cbab3308-4c6e-4259-a077-c82b2ee0d1ea" CreationDate="2010-08-14T21:10:22.137" UserId="1342" Text="&lt;recipe&gt;&lt;resources&gt;" />
  <row Id="10137" PostHistoryTypeId="16" PostId="5192" RevisionGUID="76f4979b-73d6-456b-9ae4-fbcf836541bd" CreationDate="2010-08-14T21:14:15.643" UserId="243" />
  <row Id="10138" PostHistoryTypeId="2" PostId="5198" RevisionGUID="25e4f514-eb4f-4ac7-819d-d88920039c2c" CreationDate="2010-08-14T21:17:48.453" UserId="208" Text="Is it possible to boil an egg in the microwave? &#xD;&#xA;&#xD;&#xA;Ideally without having to pierce the shell first" />
  <row Id="10139" PostHistoryTypeId="1" PostId="5198" RevisionGUID="25e4f514-eb4f-4ac7-819d-d88920039c2c" CreationDate="2010-08-14T21:17:48.453" UserId="208" Text="Boil an egg in the microwave" />
  <row Id="10140" PostHistoryTypeId="3" PostId="5198" RevisionGUID="25e4f514-eb4f-4ac7-819d-d88920039c2c" CreationDate="2010-08-14T21:17:48.453" UserId="208" Text="&lt;eggs&gt;&lt;microwave&gt;" />
  <row Id="10141" PostHistoryTypeId="2" PostId="5199" RevisionGUID="d08fa3cf-9038-49c7-8a3c-40706ba0c4e9" CreationDate="2010-08-14T21:26:47.710" UserId="426" Text="A Roman by the name of Apicius is credited with one of the earliest printed cookbooks called &quot;De Re Coquineria&quot;.  As of a few years English versions of it were still be printed under the name &quot;Food and Dining in Ancient Rome&quot; I believe (I have a copy at home but am currently at work).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10142" PostHistoryTypeId="2" PostId="5200" RevisionGUID="a96e0077-2e58-4ba9-8db6-13168375797c" CreationDate="2010-08-14T21:34:27.417" UserId="1887" Text="Adding jicama would make for an interesting crunch. " />
  <row Id="10143" PostHistoryTypeId="16" PostId="5200" RevisionGUID="a96e0077-2e58-4ba9-8db6-13168375797c" CreationDate="2010-08-14T21:34:27.417" UserId="-1" />
  <row Id="10144" PostHistoryTypeId="2" PostId="5201" RevisionGUID="4d6c8b39-806b-4ba2-b449-cfee20b646e2" CreationDate="2010-08-14T22:02:42.297" UserId="177" Text="Put a microwave safe bowl in the microwave with just enough water to cover the eggs, but don't put the eggs in yet!  High setting for 1.5 minutes till it boils, Add about a tablespoon of vinegar and a tablespoon of salt. This will keep the eggs from cracking and will make them easier to peel.  Add the eggs and cover with a dish, but leave a slight gap for steam to escape.  Medium setting for 8 minutes (check after 5 minutes to see if there is still enough water covering the eggs, some microwaves are more powerful than others.  Take out the bowl and let it sit for another 5 minutes or so and you should be ready to peel and eat..." />
  <row Id="10145" PostHistoryTypeId="5" PostId="5197" RevisionGUID="5938e0a9-703c-4b04-9ab3-7138afc58c3a" CreationDate="2010-08-14T22:04:36.163" UserId="1342" Comment="edited body" Text="I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaissance). It's nice to experience what people who lived hundreds of years ago ate daily, or in special circumstances. &#xD;&#xA;&#xD;&#xA;Does anyone know books or similar resources to propose on this regard ?&#xD;&#xA;&#xD;&#xA;Thank you!&#xD;&#xA;" />
  <row Id="10146" PostHistoryTypeId="2" PostId="5202" RevisionGUID="7948073f-f431-4d97-8d36-a931c42baa55" CreationDate="2010-08-14T22:09:35.957" UserId="1618" Text="I'm very fond of [AB's Guacamole Recipe][1] which features Cayenne and Cumin. He also uses Roma tomatoes.&#xD;&#xA;&#xD;&#xA;I think the Cumin is the &quot;interesting&quot; addition here. I've made this guac many times and it always comes out great and everyone loves it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe/index.html" />
  <row Id="10147" PostHistoryTypeId="16" PostId="5202" RevisionGUID="7948073f-f431-4d97-8d36-a931c42baa55" CreationDate="2010-08-14T22:09:35.957" UserId="-1" />
  <row Id="10148" PostHistoryTypeId="2" PostId="5203" RevisionGUID="60d21dbf-0a5b-41ee-b0ed-ad1fdc7bdf8a" CreationDate="2010-08-14T22:16:04.687" UserId="1832" Text="One way to think about it is in terms of cuisines/themes:&#xD;&#xA;&#xD;&#xA; - Mediterranean: Olives or capers, parsley, tomatoes&#xD;&#xA; - Chinese: Five spice, Sriracha sauce, thin sliced vegetables like carrots and jicama&#xD;&#xA; - Indian: Cumin, curry, slightly mashed chickpeas&#xD;&#xA; - Caribbean: Mango or pineapple, mint&#xD;&#xA; - Southern: Hot sauce, &quot;fried&quot; onions, corn&#xD;&#xA;&#xD;&#xA;and whatever else you like.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10149" PostHistoryTypeId="16" PostId="5203" RevisionGUID="60d21dbf-0a5b-41ee-b0ed-ad1fdc7bdf8a" CreationDate="2010-08-14T22:16:04.687" UserId="-1" />
  <row Id="10150" PostHistoryTypeId="2" PostId="5204" RevisionGUID="33e1820d-efbe-4694-88e5-43fd1e7890c3" CreationDate="2010-08-14T22:16:33.690" UserId="403" Text="Have you ever visited [Gode Cookery][1]?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.godecookery.com/" />
  <row Id="10151" PostHistoryTypeId="5" PostId="5204" RevisionGUID="c15d62c1-65ae-4f38-ba7f-63f77eb95352" CreationDate="2010-08-14T22:30:54.830" UserId="403" Comment="added 772 characters in body" Text="Have you ever visited [Gode Cookery][1]?&#xD;&#xA;&#xD;&#xA;From the site:&#xD;&#xA;&#xD;&#xA;&gt; Many of the recipes in this site originate from true medieval &amp; Renaissance sources, are fully documented, and have been adapted for use in the modern kitchen. Original sources &amp; bibliographies are featured whenever possible; historical authenticity and research are our main concerns, along with producing viands that are enjoyable &amp; good to eat. Those recipes that are neither authentic nor documented are clearly defined as being so, and are included for those who wish to prepare modern foods with a medieval flavor. Whether it's a small repast for two or an entire medieval feast, a documented period dinner or a party with a medieval theme, Gode Cookery can provide authentic and delicious dishes with which to please and satisfy your guests.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.godecookery.com/" />
  <row Id="10152" PostHistoryTypeId="2" PostId="5205" RevisionGUID="480ea94e-a295-48e9-80aa-554f8d3183a5" CreationDate="2010-08-14T22:43:05.253" UserId="1832" Text="I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it.  I am curious how to adjust a typical cake recipe or even a box cake mix so that I can add fruit (pineapple, peaches, cherries, apples, oranges, mango, etc...)?  Do I need to adjust the baking soda, oil, flour, sugar, etc...?  Thanks." />
  <row Id="10153" PostHistoryTypeId="1" PostId="5205" RevisionGUID="480ea94e-a295-48e9-80aa-554f8d3183a5" CreationDate="2010-08-14T22:43:05.253" UserId="1832" Text="How Can I Add Fruit To Any Cake Recipe?" />
  <row Id="10154" PostHistoryTypeId="3" PostId="5205" RevisionGUID="480ea94e-a295-48e9-80aa-554f8d3183a5" CreationDate="2010-08-14T22:43:05.253" UserId="1832" Text="&lt;baking&gt;&lt;fruit&gt;&lt;cake&gt;" />
  <row Id="10155" PostHistoryTypeId="5" PostId="5203" RevisionGUID="bf9e2d67-fa29-4f92-abea-562248446c58" CreationDate="2010-08-14T22:48:28.977" UserId="1832" Comment="added 12 characters in body" Text="One way to think about it is in terms of cuisines/themes:&#xD;&#xA;&#xD;&#xA; - Mediterranean: Olives or capers, parsley, tomatoes&#xD;&#xA; - Chinese: Five spice, Sriracha sauce, thin sliced vegetables like carrots and jicama&#xD;&#xA; - Indian: Cumin, curry, slightly mashed chickpeas&#xD;&#xA; - Caribbean: Mango or pineapple, mint, jerk sauce&#xD;&#xA; - Southern: Hot sauce, &quot;fried&quot; onions, corn&#xD;&#xA;&#xD;&#xA;and whatever else you like.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10156" PostHistoryTypeId="16" PostId="5193" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T23:32:41.793" UserId="60" />
  <row Id="10157" PostHistoryTypeId="16" PostId="5194" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-14T23:32:41.793" UserId="60" />
  <row Id="10158" PostHistoryTypeId="2" PostId="5206" RevisionGUID="e7f57fce-b7c4-4896-9bc3-9ed75bf8d93f" CreationDate="2010-08-14T23:42:54.117" UserId="60" Text="This isn't at all unexpected, but a guacamole is incomplete without a Serrano chili. " />
  <row Id="10159" PostHistoryTypeId="16" PostId="5206" RevisionGUID="e7f57fce-b7c4-4896-9bc3-9ed75bf8d93f" CreationDate="2010-08-14T23:42:54.117" UserId="-1" />
  <row Id="10160" PostHistoryTypeId="10" PostId="4767" RevisionGUID="587e2644-2dc8-4f9a-b981-6a6c2f404c87" CreationDate="2010-08-14T23:50:23.853" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;},{&quot;Id&quot;:624,&quot;DisplayName&quot;:&quot;Adam Shiemke&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;},{&quot;Id&quot;:1229,&quot;DisplayName&quot;:&quot;kiamlaluno&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10161" PostHistoryTypeId="5" PostId="4767" RevisionGUID="9cea7fb0-5072-43f1-8676-1ce1fd3e596f" CreationDate="2010-08-14T23:50:23.960" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Parsley substitute](http://cooking.stackexchange.com/questions/6/parsley-substitute)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [Parsley substitute](http://cooking.stackexchange.com/questions/6/parsley-substitute)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible substitutes common to south east Asia that I can look for? " />
  <row Id="10162" PostHistoryTypeId="18" PostId="4767" RevisionGUID="2008f20a-bd8e-4384-a13c-4b9053a4bd40" CreationDate="2010-08-14T23:52:22.163" UserId="60" Comment="to http://cooking.stackexchange.com/questions/6/parsley-substitute" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10163" PostHistoryTypeId="18" PostId="4771" RevisionGUID="2008f20a-bd8e-4384-a13c-4b9053a4bd40" CreationDate="2010-08-14T23:52:22.163" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4767/substitute-for-parsley-in-south-east-asia" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10164" PostHistoryTypeId="18" PostId="4773" RevisionGUID="2008f20a-bd8e-4384-a13c-4b9053a4bd40" CreationDate="2010-08-14T23:52:22.163" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4767/substitute-for-parsley-in-south-east-asia" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10165" PostHistoryTypeId="18" PostId="4777" RevisionGUID="2008f20a-bd8e-4384-a13c-4b9053a4bd40" CreationDate="2010-08-14T23:52:22.163" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4767/substitute-for-parsley-in-south-east-asia" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10166" PostHistoryTypeId="18" PostId="6" RevisionGUID="2008f20a-bd8e-4384-a13c-4b9053a4bd40" CreationDate="2010-08-14T23:52:22.163" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4767/substitute-for-parsley-in-south-east-asia" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10167" PostHistoryTypeId="14" PostId="4767" RevisionGUID="7be62afb-5f8f-4d46-9a0c-af62809367af" CreationDate="2010-08-14T23:52:22.287" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10168" PostHistoryTypeId="5" PostId="6" RevisionGUID="d62d52f3-8d4b-4074-bdc8-9a84e549d09f" CreationDate="2010-08-14T23:56:05.540" UserId="60" Comment="Asking for regional substitutes" Text="I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalent but I don't have fresh or dried parsley. Is there something else (ex another dried herb) I can use instead of parsley?&#xD;&#xA;&#xD;&#xA;I know it is used mainly for looked rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for look but there must be something about the taste otherwise it would call for parsley within the sauce as well.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Most of the suuggested substitutes so far have proven difficult to find in some parts of the world. e.g. Southeast Asia&#xD;&#xA;&#xD;&#xA;Could those with regional knowledge for this and other regions provide more suggestions?" />
  <row Id="10169" PostHistoryTypeId="2" PostId="5207" RevisionGUID="a919dee1-3cac-4990-a9ef-8f10d2d15f59" CreationDate="2010-08-15T00:03:19.753" UserId="470" Text="Many recipes call for first bringing milk up to boil.&#xD;&#xA;&#xD;&#xA;I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan:&#xD;&#xA;&#xD;&#xA; - use low heat&#xD;&#xA; - keep scraping the bottom of the pan every 1-2 minute &#xD;&#xA; - Milk comes to a boil in about 40-45 minutes&#xD;&#xA;&#xD;&#xA;In spite of my carefully watching the milk, at the end, when I pour of the milk, I see a &quot;crust&quot; form on the pan. This makes cleaning up a pain.&#xD;&#xA;&#xD;&#xA;Further, it is hard to constantly watch and scrape the milk every 1-2 minutes.&#xD;&#xA;&#xD;&#xA;Is there a more convenient way to bring milk up to a boil?&#xD;&#xA;&#xD;&#xA;Looking for:&#xD;&#xA;&#xD;&#xA;  - Unattended, fool-proof method&#xD;&#xA;  - Easy clean-up at the end.&#xD;&#xA;&#xD;&#xA;Yes, I am aware of this other question:&#xD;&#xA;&#xD;&#xA;  - [Quickest, and safest way, to bring milk to boil?][1]&#xD;&#xA;&#xD;&#xA;However, my question is a bit different.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1028/quickest-and-safest-way-to-bring-milk-to-boil" />
  <row Id="10170" PostHistoryTypeId="1" PostId="5207" RevisionGUID="a919dee1-3cac-4990-a9ef-8f10d2d15f59" CreationDate="2010-08-15T00:03:19.753" UserId="470" Text="Convenient way to bring milk to a boil?" />
  <row Id="10171" PostHistoryTypeId="3" PostId="5207" RevisionGUID="a919dee1-3cac-4990-a9ef-8f10d2d15f59" CreationDate="2010-08-15T00:03:19.753" UserId="470" Text="&lt;milk&gt;&lt;boiling&gt;" />
  <row Id="10172" PostHistoryTypeId="2" PostId="5208" RevisionGUID="0af5f970-ccc0-461d-80e9-c92796ff40c5" CreationDate="2010-08-15T00:18:00.520" UserId="1887" Text="Adding fruit will change the ratio of dry to liquid, so it may require more flour. It would also add some sweetness, so you may want to reduce the sugar a tad. But citrus fruits in particular are acidic, which might affect the leavening. I suspect it would depend on the type of fruit and how it's prepared. " />
  <row Id="10173" PostHistoryTypeId="2" PostId="5209" RevisionGUID="e7184d47-4634-4884-905e-64400843bf82" CreationDate="2010-08-15T00:24:57.603" UserId="1759" Text="You mentioned that you are making a pasta dish with sauce. So, what cuisine is the dish that you are cooking? I'd say replace the parsley with an herb or spice that fits the cuisine. &#xD;&#xA;&#xD;&#xA;Second thing, try out other possibilities in the same plant family. Here's a link.&#xD;&#xA;http://www.clovegarden.com/ingred/py_parsley.html&#xD;&#xA;&#xD;&#xA;If for example, it was an Italian dish, I would have no hesitation in using basil. It's a different flavor, but fits the cuisine. Or a SE Asian dish, then cilantro might just work." />
  <row Id="10174" PostHistoryTypeId="2" PostId="5210" RevisionGUID="39bccb90-ed66-4a3e-a79e-632c25e3a871" CreationDate="2010-08-15T00:32:11.130" UserId="1601" Text="Boiling the milk in the microwave is the only way to do this &quot;unattended&quot;, and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. &#xD;&#xA;&#xD;&#xA;I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later. " />
  <row Id="10175" PostHistoryTypeId="5" PostId="5209" RevisionGUID="480d6059-4596-4b5a-bc95-be2bc4f58c0d" CreationDate="2010-08-15T00:33:06.323" UserId="1759" Comment="add" Text="You mentioned that you are making a pasta dish with sauce. So, what cuisine is the dish that you are cooking? I'd say replace the parsley with an herb or spice that fits the cuisine. &#xD;&#xA;&#xD;&#xA;If for example, it was an Italian dish, I would have no hesitation in using basil. It's a different flavor, but fits the cuisine. Or a SE Asian dish, then cilantro might just work.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Second thing, try out other possibilities in the same plant family. Here's a link.&#xD;&#xA;http://www.clovegarden.com/ingred/py_parsley.html&#xD;&#xA;&#xD;&#xA;Here's a possibility from the above link:&#xD;&#xA;&#xD;&#xA;Mitsuba - [Japanese wild parsley, Cryptotaenia japonica alt. Cryptotaenia canadensis subsp. japonica] &#xD;&#xA;&#xD;&#xA;Native to North America and East Asia this plant is used as an herb seasoning and sprouts are used in salads. It is described as similar to angelica.  " />
  <row Id="10176" PostHistoryTypeId="6" PostId="5114" RevisionGUID="807a6465-2601-4234-8bb8-ce7ae276115c" CreationDate="2010-08-15T00:35:34.353" UserId="1229" Comment="edited tags" Text="&lt;kosher&gt;" />
  <row Id="10177" PostHistoryTypeId="2" PostId="5211" RevisionGUID="a8ae43fe-9b29-4e7e-9c97-2310f0ca118e" CreationDate="2010-08-15T00:48:10.210" UserId="1601" Text="The answer on [this page](http://www.mombu.com/medicine/medicine/t-where-can-i-buy-kosher-salt-in-the-uk-960185-last.html) might help: &#xD;&#xA;&#xD;&#xA;&gt; Anyhow just call up the butcher or a kosher grocer and ask where you get &quot;kashering salt&quot;, not &quot;kosher salt&quot;, it's the same thing used to make meat kosher after ritual slaughtering as it draws out the blood. Its totally pure. It also draws out the gunk from our noses which is why it's so good. And you can certainly get it in London in Hendon or Golder's Green. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10178" PostHistoryTypeId="5" PostId="4776" RevisionGUID="37506943-029a-44bc-82f7-aab8c3b5d571" CreationDate="2010-08-15T01:44:30.867" UserId="120" Comment="this site required attribution per my edit; added 1 characters in body" Text="I always thought, and one of my molecular cooking books indicates that, smaller batches kept the heat higher (less temperature shock), and the scraping released starch. The article [Key success factor for tasty and creamy risotto][1] on [ideas-smart.com][2] indicates something completely different:&#xD;&#xA;&#xD;&#xA;&gt; Note that the instructions normally&#xD;&#xA;&gt; suggest that each batch of the stock&#xD;&#xA;&gt; needs to be absorbed by rice. In&#xD;&#xA;&gt; reality, something else is happening.&#xD;&#xA;&gt; Most of the water actually evaporates.&#xD;&#xA;&gt; The remaining “mash” gets warmer than&#xD;&#xA;&gt; boiling point. This speeds up the&#xD;&#xA;&gt; chemical processes, which create the&#xD;&#xA;&gt; intense taste of the risotto. These&#xD;&#xA;&gt; chemical processes are essentially the&#xD;&#xA;&gt; same as when browning meat.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Other reason for pouring the stock in&#xD;&#xA;&gt; small batches and stirring constantly&#xD;&#xA;&gt; is to let loose starch from the rice&#xD;&#xA;&gt; kernels. Starch makes the mixture&#xD;&#xA;&gt; creamy. So the tedious process of&#xD;&#xA;&gt; adding stock in small batches and&#xD;&#xA;&gt; stirring constantly is the key to&#xD;&#xA;&gt; having tasty and creamy risotto. Only&#xD;&#xA;&gt; the reason for doing this, which most&#xD;&#xA;&gt; recipes give, is often misleading.&#xD;&#xA;&#xD;&#xA;This matches personal experience and some (other) of my cook books.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ideas-smart.com/tasty-and-creamy-risotto&#xD;&#xA;  [2]: http://www.ideas-smart.com" />
  <row Id="10179" PostHistoryTypeId="2" PostId="5212" RevisionGUID="d6a076d5-8e4c-4ade-a2c6-18d0b3c09e7f" CreationDate="2010-08-15T01:49:18.950" UserId="177" Text="It happens a lot with vanilla flavored soy milk - does this mean that it's going bad?" />
  <row Id="10180" PostHistoryTypeId="1" PostId="5212" RevisionGUID="d6a076d5-8e4c-4ade-a2c6-18d0b3c09e7f" CreationDate="2010-08-15T01:49:18.950" UserId="177" Text="Why does soy milk congeal into the consistancy of whip-cream, the closer you get to the bottom?" />
  <row Id="10181" PostHistoryTypeId="3" PostId="5212" RevisionGUID="d6a076d5-8e4c-4ade-a2c6-18d0b3c09e7f" CreationDate="2010-08-15T01:49:18.950" UserId="177" Text="&lt;soymilk&gt;" />
  <row Id="10182" PostHistoryTypeId="2" PostId="5213" RevisionGUID="0c40cf1b-951f-4063-b321-ed46a14d9b50" CreationDate="2010-08-15T01:57:10.367" UserId="177" Text=" I usually make steel cut oats in a rice cooker (1:3 ratio of oats and water) and generally have a couple of servings left over. When I try to reheat in the microwave it comes out all congealed together in small little chunks. Even if I put a little milk before microwaving still doesn't seem to work - The milk stays settled on the bottom of the heated bowl and the oats are still clumped together.  Any Tips?" />
  <row Id="10183" PostHistoryTypeId="1" PostId="5213" RevisionGUID="0c40cf1b-951f-4063-b321-ed46a14d9b50" CreationDate="2010-08-15T01:57:10.367" UserId="177" Text="How can I keep my reheated Oats from sticking together?" />
  <row Id="10184" PostHistoryTypeId="3" PostId="5213" RevisionGUID="0c40cf1b-951f-4063-b321-ed46a14d9b50" CreationDate="2010-08-15T01:57:10.367" UserId="177" Text="&lt;please-remove-this-tag&gt;&lt;reheating&gt;&lt;oats&gt;" />
  <row Id="10185" PostHistoryTypeId="2" PostId="5214" RevisionGUID="05099c96-2d7c-4fa8-a824-b53556ffe050" CreationDate="2010-08-15T02:13:07.847" UserId="1496" Text="If you're looking for books, you could try &quot;Roman Cookery&quot; by Mark Grant or &quot;The Classical Cookbook&quot; by Andrew Dalby and Sally Grainger for ancient Roman food, or &quot;The Philosopher's Kitchen&quot; by Francine Segan, which combines ancient Greek and Roman cuisine.  Many of these recipes are derived from the works of Apicius, but are not solely based on his writings.  &quot;Roman Cookery&quot; has been praised for getting beyond just Apicius (the best known resource on Ancient Roman cuisine), but also may be harder to find than the other two.  &#xD;&#xA;&#xD;&#xA;For Medieval cooking you might try &quot;The Medieval Cookbook&quot; by Maggie Black, which focuses on English and French recipes, or &quot;Pleyn Delit&quot; by Butler, Heiatt, and Hosington.  Black's book was inspired by &quot;Pleyn Delit&quot; and the two books are somewhat similar, so you might want to only choose one, depending on your interest.  Another good choice might be &quot;The Medieval Kitchen&quot; by Redon, Sabban, and Serventi (translated to English by Edward Schneider), which focuses on French and Italian cuisine in the era before New World ingredients were introduced, which sounds like what you're looking for.  &#xD;&#xA;&#xD;&#xA;All of these books include a lot of history and discussion of ingredients and cooking techniques of these eras, and often include original texts so you can judge for yourself how close the interpretations are to the original recipes.&#xD;&#xA;&#xD;&#xA;On the web there are a number of sites devoted to Apicius and ancient ingredients and recipes.  &#xD;&#xA;For Roman you might browse this page:&#xD;&#xA;&#xD;&#xA;http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/ant-rom-coll.html&#xD;&#xA;&#xD;&#xA;or for Medieval recipes you might try these:&#xD;&#xA;&#xD;&#xA;http://www.celtnet.org.uk/recipes/medieval.html&#xD;&#xA;&#xD;&#xA;http://www.medievalcookery.com/recipes/&#xD;&#xA;&#xD;&#xA;http://www.godecookery.com/godeboke/godeboke.htm&#xD;&#xA;&#xD;&#xA;Medieval Cookery also makes it easy to browse by category or country.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="10186" PostHistoryTypeId="2" PostId="5215" RevisionGUID="0c3c3019-1c83-4202-a918-a17a6f71578a" CreationDate="2010-08-15T02:34:15.613" UserId="1259" Text="My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a &quot;thank you&quot;. They were bought Saturday afternoon and flew home in styrofoam with wet newspaper over them. The guy that sold them to my parents said they would last till Monday night if they were kept in the fridge and covered with wet newspaper. Is that right? When should we cook them? We have dinner plans already for Sunday night. What can we do to make sure they stay alive / fresh?" />
  <row Id="10187" PostHistoryTypeId="1" PostId="5215" RevisionGUID="0c3c3019-1c83-4202-a918-a17a6f71578a" CreationDate="2010-08-15T02:34:15.613" UserId="1259" Text="How long will live lobsters last in the fridge?" />
  <row Id="10188" PostHistoryTypeId="3" PostId="5215" RevisionGUID="0c3c3019-1c83-4202-a918-a17a6f71578a" CreationDate="2010-08-15T02:34:15.613" UserId="1259" Text="&lt;food-safety&gt;&lt;food-preservation&gt;&lt;lobster&gt;" />
  <row Id="10189" PostHistoryTypeId="2" PostId="5216" RevisionGUID="41d86506-eac1-4ab8-9a10-2b8c5e60978a" CreationDate="2010-08-15T02:59:30.827" UserId="1816" Text="For something simple answering the box cake mix portion of the question, you might want to consider variations on the &quot;dump cake.&quot;  Fruit, usually canned but sometimes fresh and sometimes mixed with gelatin, is placed under a box cake mix with melted butter or butter and water on top and baked.  This allows you to do a variety of fruit flavors with one cake." />
  <row Id="10190" PostHistoryTypeId="2" PostId="5217" RevisionGUID="d2b17a04-28ec-4ee1-8880-8fd0cc0aa5ee" CreationDate="2010-08-15T03:00:45.473" UserId="1816" Text="Chopped tomatoes add some lovely color contrast.  Grating onion or even pressing small pieces through a garlic press gives a wonderful sharp note." />
  <row Id="10191" PostHistoryTypeId="16" PostId="5217" RevisionGUID="d2b17a04-28ec-4ee1-8880-8fd0cc0aa5ee" CreationDate="2010-08-15T03:00:45.473" UserId="-1" />
  <row Id="10192" PostHistoryTypeId="2" PostId="5218" RevisionGUID="df947d00-e087-42ed-a58f-2dd799b58a7d" CreationDate="2010-08-15T03:04:03.143" UserId="426" Text="They should be fine until Monday.  Do just as he said...keep them in the fridge covered with damp newspaper.  Cook them tomorrow or Monday.  &#xD;&#xA;&#xD;&#xA;If you can't/don't for some reason have time to cook them then just stick them in the freezer alive.  They'll freeze and you can then cook them another time in the future." />
  <row Id="10193" PostHistoryTypeId="2" PostId="5219" RevisionGUID="73f1db12-65af-4ac8-b341-50f2e6fda60f" CreationDate="2010-08-15T03:08:19.967" UserId="426" Text="To minimize the sticking and possible burning, first rinse your pan with cold water.  Swirl the water around and pour out.  Don't wipe the residual water from the pan.  The thin layer of water that will remain is heavier in density than the milk and forms a thin film across the bottom of the pan making the casein (milk protein) less likely to stick and bond as easily with the bottom of the pan.&#xD;&#xA;&#xD;&#xA;This doesn't make it fool-proof...if it boils and cooks to long it can still stick but if you're just scalding the milk it will minimize the amount of protein able to stick to the pan.  As long as your just bringing it up to a simmer then you don't need to stir it during this process.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10194" PostHistoryTypeId="6" PostId="1470" RevisionGUID="0ef8ab32-1ca6-477d-ab49-41ffacde414c" CreationDate="2010-08-15T04:07:45.677" UserId="1601" Comment="edited tags" Text="&lt;vegetables&gt;&lt;tomatoes&gt;&lt;serving-suggestion&gt;" />
  <row Id="10195" PostHistoryTypeId="6" PostId="3655" RevisionGUID="04329757-8957-46c5-850c-e76519cae328" CreationDate="2010-08-15T04:12:45.290" UserId="1601" Comment="edited tags" Text="&lt;recipe&gt;&lt;health&gt;&lt;avocados&gt;&lt;serving-suggestion&gt;" />
  <row Id="10196" PostHistoryTypeId="6" PostId="394" RevisionGUID="93078456-602c-4e35-a081-8f9cc3642c5f" CreationDate="2010-08-15T04:13:32.460" UserId="1601" Comment="edited tags" Text="&lt;budget-cooking&gt;&lt;serving-suggestion&gt;" />
  <row Id="10197" PostHistoryTypeId="2" PostId="5220" RevisionGUID="aa29785c-f7e1-45c8-9e79-2cc53cf61906" CreationDate="2010-08-15T04:16:12.460" UserId="1601" Text="Cinnamon, mustard, honey. That is all. " />
  <row Id="10198" PostHistoryTypeId="16" PostId="5220" RevisionGUID="aa29785c-f7e1-45c8-9e79-2cc53cf61906" CreationDate="2010-08-15T04:16:12.460" UserId="-1" />
  <row Id="10199" PostHistoryTypeId="6" PostId="348" RevisionGUID="7ff552ff-f741-4d08-b0bc-4b72343251c4" CreationDate="2010-08-15T04:16:58.290" UserId="1601" Comment="edited tags" Text="&lt;ingredients&gt;&lt;spices&gt;&lt;mexican-cuisine&gt;&lt;chilies&gt;&lt;chilli&gt;" />
  <row Id="10200" PostHistoryTypeId="4" PostId="1590" RevisionGUID="d92563a1-e368-44fa-b640-92618f7cdd91" CreationDate="2010-08-15T05:26:17.837" UserId="682" Comment="edited title" Text="How do you figure out how much oil to use for pan frying?" />
  <row Id="10201" PostHistoryTypeId="2" PostId="5221" RevisionGUID="c16ada93-aa3e-434b-bb99-73804f67d6be" CreationDate="2010-08-15T07:52:39.100" UserId="1795" Text="I have never peeled green asparagus just removed the woody ends and have always cooked it the same way - in my trusty 30 year old Panasonic microwave which never seems to break down!  It is perfect every time, just like steaming I guess.  " />
  <row Id="10202" PostHistoryTypeId="2" PostId="5222" RevisionGUID="9f7a0f7f-ee36-4ebb-984f-56327041c0ca" CreationDate="2010-08-15T09:24:41.000" UserId="373" Text="Does anyone have a culinary use for a lettuce which has bolted? Or do I throw it away?" />
  <row Id="10203" PostHistoryTypeId="1" PostId="5222" RevisionGUID="9f7a0f7f-ee36-4ebb-984f-56327041c0ca" CreationDate="2010-08-15T09:24:41.000" UserId="373" Text="Culinary uses for bolted lettuce?" />
  <row Id="10204" PostHistoryTypeId="3" PostId="5222" RevisionGUID="9f7a0f7f-ee36-4ebb-984f-56327041c0ca" CreationDate="2010-08-15T09:24:41.000" UserId="373" Text="&lt;lettuce&gt;" />
  <row Id="10205" PostHistoryTypeId="2" PostId="5223" RevisionGUID="54a0a25c-3141-4ed1-b4c4-ab53b308a798" CreationDate="2010-08-15T10:27:32.080" UserId="1795" Text="I do a duck breast dish which involves a marinade of clear honey, orange, red chilli and lots of fresh grated ginger, pan fried and finished in the oven.  Other times I add chilli to pasta dishes along with basil, oregano parmesan etc and a lunch salad I take to work with chinese noodles, soy, sesame oil, chilli, ginger and any veg left overs from the weekend (peas, broccoli etc). " />
  <row Id="10206" PostHistoryTypeId="16" PostId="5223" RevisionGUID="54a0a25c-3141-4ed1-b4c4-ab53b308a798" CreationDate="2010-08-15T10:27:32.080" UserId="-1" />
  <row Id="10207" PostHistoryTypeId="2" PostId="5224" RevisionGUID="839dd3d8-887c-458c-87d8-70ff37c84251" CreationDate="2010-08-15T11:45:09.983" UserId="1978" Text="Seeing as you've asked for something interesting and unexpected, you could try any of the following:&#xD;&#xA;&#xD;&#xA;For interesting textures:&#xD;&#xA;&#xD;&#xA; - Nuts&#xD;&#xA; - Raisins&#xD;&#xA; - Sultanas&#xD;&#xA; &#xD;&#xA;For interesting flavours:&#xD;&#xA;&#xD;&#xA; - Ginger&#xD;&#xA; - Cinnamon &#xD;&#xA; - Cocoa or dark chocolate&#xD;&#xA;" />
  <row Id="10208" PostHistoryTypeId="16" PostId="5224" RevisionGUID="839dd3d8-887c-458c-87d8-70ff37c84251" CreationDate="2010-08-15T11:45:09.983" UserId="-1" />
  <row Id="10209" PostHistoryTypeId="2" PostId="5225" RevisionGUID="0a421ef6-6ead-4931-b122-cab1f60870dd" CreationDate="2010-08-15T12:43:37.533" UserId="597" Text="Do different types of chilli count? As well as basic general chilli powder (mostly paprika, according to ingredients on mine) I usually have different kinds of dried chilli in the spice cupboard (Ancho, chipotle, guajillo).&#xD;&#xA;&#xD;&#xA;For poultry and pork, I go more for a 'smoky' taste (chipotle and spanish smoked paprika - chipotle in adobo comes in handy here, as it isn't dried out).&#xD;&#xA;&#xD;&#xA;For minced beef, more of a mix - it's going to be cooking longer, so flavours can develop a lot more.&#xD;&#xA;&#xD;&#xA;Star Anise makes a good addition - although traditionally used in Asian cooking, it works well to deepen the flavour of any beef and tomato sauce based dish. Black peppercorns (remove after cooking)." />
  <row Id="10210" PostHistoryTypeId="16" PostId="5225" RevisionGUID="0a421ef6-6ead-4931-b122-cab1f60870dd" CreationDate="2010-08-15T12:43:37.533" UserId="-1" />
  <row Id="10211" PostHistoryTypeId="2" PostId="5226" RevisionGUID="b2559f5d-d1dd-4c18-a220-1949b898761b" CreationDate="2010-08-15T12:48:26.820" UserId="403" Text="Bolted lettuce tastes bitter; I'd suggest putting it in your compost pile if you have one. Of course, if you like bitter greens, you could make a salad of your lettuce (perhaps with a mix of other greens) with some dried fruit and toasted nuts; the flavors might marry well." />
  <row Id="10212" PostHistoryTypeId="2" PostId="5227" RevisionGUID="942a88e8-1a91-4ae0-b03c-e16091148ca0" CreationDate="2010-08-15T12:49:47.100" UserId="1747" Text="I have some [Dorset Naga][1] chilli peppers bought from the local supermarket.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;Aren't they lovely?  :)&#xD;&#xA;&#xD;&#xA;Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't always have them in stock, so when they do appear on the shelves, I quickly stock-up on them.&#xD;&#xA;&#xD;&#xA;Storing them in the fridge, they'll last maybe a week or so before starting to deteriorate.&#xD;&#xA;&#xD;&#xA;My question is, can these chili peppers be frozen and, if so, will freezing them have any &quot;negative&quot; effects ?&#xD;&#xA;&#xD;&#xA;I buy these particular peppers for their heat (and also their great smoky flavour), so I'd hate for either the heat or the flavour to be negatively impacted if they were frozen.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dorset_Naga&#xD;&#xA;  [2]: http://i.imgur.com/oPkgA.jpg" />
  <row Id="10213" PostHistoryTypeId="1" PostId="5227" RevisionGUID="942a88e8-1a91-4ae0-b03c-e16091148ca0" CreationDate="2010-08-15T12:49:47.100" UserId="1747" Text="Can whole chilli peppers be frozen?" />
  <row Id="10214" PostHistoryTypeId="3" PostId="5227" RevisionGUID="942a88e8-1a91-4ae0-b03c-e16091148ca0" CreationDate="2010-08-15T12:49:47.100" UserId="1747" Text="&lt;freezing&gt;&lt;chilli&gt;" />
  <row Id="10215" PostHistoryTypeId="5" PostId="5226" RevisionGUID="6ef95ba5-816b-48b2-b2aa-29d6b2ad1d71" CreationDate="2010-08-15T12:53:30.740" UserId="403" Comment="added 23 characters in body" Text="Bolted lettuce tastes bitter; I'd suggest putting it in your compost pile if you have one. Of course, if you like bitter greens, you could make a salad of your lettuce (perhaps with a mix of other greens) with some dried fruit, toasted nuts, and a little goat cheese; the flavors might marry well." />
  <row Id="10216" PostHistoryTypeId="2" PostId="5228" RevisionGUID="83e1423f-7d93-4116-ae30-e9dc99d0fa7a" CreationDate="2010-08-15T12:57:45.333" UserId="1549" Text="Never used one myself, but what you need, I believe, is a [Milk Watcher][1]; a ceramic, glass or metal disk placed in the bottom of the pan. This will keep the milk circulating in the pan and prevent sticking and boiling over. You will be alerted that the milk is boiling by the rattling made by the disk.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Milk_watcher" />
  <row Id="10217" PostHistoryTypeId="2" PostId="5229" RevisionGUID="04a54f9d-5b4e-492f-be23-ed29e598f64d" CreationDate="2010-08-15T13:07:19.803" UserId="67" Text="I've never tried it, but the [Encyclopedia of Country Living][1] notes the following:&#xD;&#xA;&#xD;&#xA;&gt; **Freezing Food That Contains Chili Peppers** : Remove the chilies before freezing, or the stuff will get hotter and hotter!  To freeze chilies by themselves, chop them up first.  The thick and fleshy varieties are best preserved by freezing rather than drying.&#xD;&#xA;&#xD;&#xA;And then under the section on sweet peppers:&#xD;&#xA;&#xD;&#xA;&gt; **Freezing Sweets**.  Cut in half, remove seeds and pulp.  Freeze your nicest ones in halves for later stuffing.  Dice or slice the others.  No need to blanch.  Package in small plastic bags, since you make want only a little at a time.  ...  Never thaw peppers before using. ...&#xD;&#xA;&#xD;&#xA;(I removed the bits about serving suggestions or specifically about pimentos, as it wasn't relevent)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Encyclopedia-Country-Living-Carla-Emery/dp/1570615535/" />
  <row Id="10218" PostHistoryTypeId="2" PostId="5230" RevisionGUID="7020f5f0-98f1-46f6-b936-67b46f8a1676" CreationDate="2010-08-15T13:12:45.903" UserId="403" Text="Yes, they can be, but you'll want to prick each one with a sharp knife once or twice to prevent them from bursting. Once that is done, put them into a small freezer-safe storage bag, remove as much air as possible from the bag, and seal it. They keep reasonable well for about six months without tasting &quot;burnt,&quot; but they tend to be a tad mushy upon defrosting.&#xD;&#xA;&#xD;&#xA;I always thought the mushiness factor had to do with length of freezing time, but since you asked, I did a bit of research. Apparently, what makes chilies turn to mush actually has to do with how quickly they initially freeze. [Happy Living][1] has an article about how to safely use dry ice to freeze chilies quickly. (I'll probably keep going the way I always have and accept the mushiness, but if you want to freeze a lot of chilies for a variety of applications, the dry-ice method looks promising.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.happynews.com/living/cooking/freeze-chilis-storage.htm" />
  <row Id="10219" PostHistoryTypeId="5" PostId="5230" RevisionGUID="16c7eb04-295b-464d-af3b-6e55b32ce363" CreationDate="2010-08-15T13:18:15.313" UserId="403" Comment="added 614 characters in body" Text="Yes, they can be, but you'll want to prick each one with a sharp knife once or twice to prevent them from bursting. Once that is done, put them into a small freezer-safe storage bag, remove as much air as possible from the bag, and seal it. They keep reasonable well for about six months without tasting &quot;burnt,&quot; but they tend to be a tad mushy upon defrosting.&#xD;&#xA;&#xD;&#xA;I always thought the mushiness factor had to do with length of freezing time, but since you asked, I did a bit of research. Apparently, what makes chilies turn to mush actually has to do with how quickly they initially freeze:&#xD;&#xA;&#xD;&#xA;&gt; The undesirable mushy end product that comes from freezing fruits and vegetables isn't from the act of freezing itself, but from how you freeze. Your ordinary freezer, or even deep freezer, freezes food slowly. Chilies have water in their membranes, and as they slowly freeze, it forms jagged ice crystals that pierce and puncture the membrane, so that when you defrost it, you're left with a leaky and &quot;tenderized&quot; result. The solution to this problem is easy … faster freezing. If the water doesn't have time to form jagged ice, you won't have a mushy membrane.&#xD;&#xA;&#xD;&#xA;[Happy Living][1] (from which I pulled the above quotation) has an article about how to safely use dry ice to freeze chilies quickly. (I'll probably keep going the way I always have and accept the mushiness, but if you want to freeze a lot of chilies for a variety of applications, the dry-ice method looks promising.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.happynews.com/living/cooking/freeze-chilis-storage.htm" />
  <row Id="10220" PostHistoryTypeId="2" PostId="5231" RevisionGUID="b7f92e60-69fb-47f6-be0d-c10988d8983c" CreationDate="2010-08-15T13:21:25.073" UserId="403" Text="That sounds like the settling of the soy solids at the bottom of the carton; shaking the milk before pouring it should solve that issue." />
  <row Id="10221" PostHistoryTypeId="2" PostId="5232" RevisionGUID="c5704d2c-1d0e-437a-bcab-eb7177ae5bd4" CreationDate="2010-08-15T13:25:57.153" UserId="396" Text="*My question is similar to [this one][1], but about **store-bought** jam.*&#xD;&#xA;&#xD;&#xA;What is the shelf-life of store-bought jam &amp;ndash; i.e. commercially prepared major brands &amp;ndash; if not opened?&#xD;&#xA;&#xD;&#xA;Are the processes or ingredients for preservation of mass-produced jam superior to at-home sterilization of home-made jam?&#xD;&#xA;&#xD;&#xA;Quite simply: I have an unopened jar of jam purchased 18 months ago.  Good to eat now, or not?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3593/what-is-the-shelf-life-for-homemade-jams&#xD;&#xA;" />
  <row Id="10222" PostHistoryTypeId="1" PostId="5232" RevisionGUID="c5704d2c-1d0e-437a-bcab-eb7177ae5bd4" CreationDate="2010-08-15T13:25:57.153" UserId="396" Text="What is the shelf-life of store-bought commercially-produced jam?" />
  <row Id="10223" PostHistoryTypeId="3" PostId="5232" RevisionGUID="c5704d2c-1d0e-437a-bcab-eb7177ae5bd4" CreationDate="2010-08-15T13:25:57.153" UserId="396" Text="&lt;jam&gt;" />
  <row Id="10224" PostHistoryTypeId="5" PostId="5230" RevisionGUID="c1e9e6f8-ab1c-476e-8035-6f763a3d37d7" CreationDate="2010-08-15T13:27:07.367" UserId="403" Comment="edited body" Text="Yes, they can be, but you'll want to prick each one with a sharp knife once or twice to prevent them from bursting. Once that is done, put them into a small freezer-safe storage bag, remove as much air as possible from the bag, and seal it. They keep reasonably well for about six months without tasting &quot;burnt,&quot; but they tend to be a tad mushy upon defrosting.&#xD;&#xA;&#xD;&#xA;I always thought the mushiness factor had to do with length of freezing time, but since you asked, I did a bit of research. Apparently, what makes chilies turn to mush actually has to do with how quickly they initially freeze:&#xD;&#xA;&#xD;&#xA;&gt; The undesirable mushy end product that comes from freezing fruits and vegetables isn't from the act of freezing itself, but from how you freeze. Your ordinary freezer, or even deep freezer, freezes food slowly. Chilies have water in their membranes, and as they slowly freeze, it forms jagged ice crystals that pierce and puncture the membrane, so that when you defrost it, you're left with a leaky and &quot;tenderized&quot; result. The solution to this problem is easy … faster freezing. If the water doesn't have time to form jagged ice, you won't have a mushy membrane.&#xD;&#xA;&#xD;&#xA;[Happy Living][1] (from which I pulled the above quotation) has an article about how to safely use dry ice to freeze chilies quickly. (I'll probably keep going the way I always have and accept the mushiness, but if you want to freeze a lot of chilies for a variety of applications, the dry-ice method looks promising.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.happynews.com/living/cooking/freeze-chilis-storage.htm" />
  <row Id="10225" PostHistoryTypeId="2" PostId="5233" RevisionGUID="2be57927-b7f3-415a-9a5c-b7a8aa0a81bc" CreationDate="2010-08-15T13:39:17.527" UserId="1887" Text="Depending on the type of stove, a [heat diffuser][1] may help. Gas stove flames tend to concentrate heat on the parts of the pot directly above the flame, which can lead to issues with burning or overheating in those spots. A heat diffuser is a metal disk which will heat evenly to make sure that the pot doesn't have hot spots. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-a-heat-diffuser.htm" />
  <row Id="10226" PostHistoryTypeId="2" PostId="5234" RevisionGUID="0943df95-067b-49d9-836d-080292c46574" CreationDate="2010-08-15T13:46:19.803" UserId="1887" Text="According to the [Smucker's web site][1], their products will last 24 months from the date of production. They should also have a use by date on the label. &#xD;&#xA;&#xD;&#xA;According to [Shelf Life Advice][2], it should be good at least one year from the purchase date, although they recognize that it's not exact. I'd say that you could probably try it -- if it's unopened, the sterilization as well as the high sugar content should work in your favor. (It's also better if it's stored in a cool, dark place -- you weren't keeping it on your windowsill, were you?)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.smuckers.com/faq/product/pg5.aspx&#xD;&#xA;  [2]: http://shelflifeadvice.com/condiments-herbs-spices-spreads/spreads/jelly-jam-and-preserves" />
  <row Id="10227" PostHistoryTypeId="5" PostId="5215" RevisionGUID="0b5deef4-d4e1-461e-8d6d-ecca09a7afdc" CreationDate="2010-08-15T13:46:31.300" UserId="1259" Comment="added 43 characters in body" Text="My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a &quot;thank you&quot;. We've named them Pinchy and James. They were bought Saturday afternoon and flew home in styrofoam with ice and wet newspaper over them. The guy that sold them to my parents said they would last till Monday night if they were kept in the fridge and covered with wet newspaper. Is that right? When should we cook them? We have dinner plans already for Sunday night. What can we do to make sure they stay alive / fresh?" />
  <row Id="10228" PostHistoryTypeId="6" PostId="5197" RevisionGUID="5c36b063-be34-453d-a924-23af018c225d" CreationDate="2010-08-15T14:23:00.883" UserId="1443" Comment="edited tags" Text="&lt;recipe&gt;&lt;resources&gt;&lt;history&gt;" />
  <row Id="10229" PostHistoryTypeId="6" PostId="5232" RevisionGUID="1f12a67a-e577-4988-a5f3-717cd86b7157" CreationDate="2010-08-15T14:27:16.413" UserId="1443" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;jam&gt;" />
  <row Id="10230" PostHistoryTypeId="2" PostId="5235" RevisionGUID="dc129bc5-6f57-4e9e-84b5-5c07cab0da9f" CreationDate="2010-08-15T14:52:31.920" UserId="67" Text="Besides the stuff that other people have already mentioned, you might check to see if there's an [SCA group near you][1].  Most of them focus on different aspects of historical recreation (combat, clothing, dancing, etc), but they also tend to do banquets and such, so they might not only have recipes, but also advice on how to deal with changes in cooking techniques and materials.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sca.org/geography/" />
  <row Id="10231" PostHistoryTypeId="2" PostId="5236" RevisionGUID="7b5f7fce-94af-485e-ae47-58d0140b1eb5" CreationDate="2010-08-15T15:22:56.657" UserId="1393" Text="Taste it. If it is too bitter to be pleasant, bin it. In my experience, it usually is too bitter unless it has just barely started to bolt." />
  <row Id="10232" PostHistoryTypeId="2" PostId="5237" RevisionGUID="9cedcdc4-a395-42c2-b2b8-8aa4b21af207" CreationDate="2010-08-15T15:27:04.770" UserId="1246" Text="I had gas oven all my life until a few months ago. I think that for an oven, the induction method is better. This is because in an oven you will want temperature to be roughly the same everywhere - this is incredibly difficult to achieve using a gas oven. This is particularly important for any sort of cake.&#xD;&#xA;&#xD;&#xA;As far as non-oven goes, I highly prefer the gas option, because it is much easier to get the temperature right. I do think this is just a preference though. My ideal kitchen would have gas on top and an electric oven. Well, 2 electric ovens really - together having the same size as a normal oven. " />
  <row Id="10233" PostHistoryTypeId="16" PostId="5237" RevisionGUID="9cedcdc4-a395-42c2-b2b8-8aa4b21af207" CreationDate="2010-08-15T15:27:04.770" UserId="-1" />
  <row Id="10234" PostHistoryTypeId="5" PostId="5222" RevisionGUID="a6513782-0d8c-4693-8879-9fb63b7fcb5b" CreationDate="2010-08-15T15:34:51.793" UserId="373" Comment="added 251 characters in body; added 2 characters in body; added 3 characters in body; edited tags" Text="Does anyone have a culinary use for a lettuce which has bolted? Or do I throw it away?&#xD;&#xA;&#xD;&#xA;Bolting being what gardeners call that moment when your lovely full bodied lettuce suddenly shoots skywards, in order to produce seed. Once salad crops have bolted the leaves still have a good colour, but they are usually thought of as unusably bitter." />
  <row Id="10235" PostHistoryTypeId="6" PostId="5222" RevisionGUID="a6513782-0d8c-4693-8879-9fb63b7fcb5b" CreationDate="2010-08-15T15:34:51.793" UserId="373" Comment="added 251 characters in body; added 2 characters in body; added 3 characters in body; edited tags" Text="&lt;lettuce&gt;&lt;garden&gt;" />
  <row Id="10236" PostHistoryTypeId="2" PostId="5238" RevisionGUID="3a2d5796-9d8d-4492-a9d9-10c28fe90aa9" CreationDate="2010-08-15T16:01:41.383" UserId="426" Text="Jam and jelly have VERY long shelf lives both in the cupboard, unopened as well as in the refrigerator. The acidic environment and concentration of sugar make it an inhospitable environment for bacterial growth.&#xD;&#xA;&#xD;&#xA;Typically the only changes you'll see are darkening of color (unopened in the cupboard) and possible &quot;sugaring&quot; in the refrigerator (development of sugar crystals).  Flavor can diminish over time too.  There's very little need to be concerned about it being safe for consumption....mainly palatability will be affected with age." />
  <row Id="10237" PostHistoryTypeId="2" PostId="5239" RevisionGUID="b238db78-fdca-4f81-8222-5733c16aa8db" CreationDate="2010-08-15T16:08:16.823" UserId="426" Text="While it might be too tough and bitter to eat as a raw salad, you might try it as a warm wilted lettuce salad with a sweet and sour dressing (bacon, bacon grease, onions, cider vinegar, sugar) to help mask bitterness.&#xD;&#xA;&#xD;&#xA;Alternatively you might also try a Lettuce and Pea Soup:&#xD;&#xA;Sweat onions in butter, season with salt and pepper.  Add lettuce and wilt down.  Add fresh or frozen green peas along with chicken stock and bring to a simmer until peas are soft and tender.  Puree (maybe add a little chopped fresh mint) and adjust seasoning with additional salt, pepper, and sugar if the peas don't produce enough sweetness." />
  <row Id="10238" PostHistoryTypeId="2" PostId="5240" RevisionGUID="76dba1f4-94b7-4837-a6c9-78cc3b00229f" CreationDate="2010-08-15T16:42:45.967" UserId="1342" Text="Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of &quot;reality&quot;, he said that fridges at London's restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the kitchen and storage rooms ?&#xD;&#xA;" />
  <row Id="10239" PostHistoryTypeId="1" PostId="5240" RevisionGUID="76dba1f4-94b7-4837-a6c9-78cc3b00229f" CreationDate="2010-08-15T16:42:45.967" UserId="1342" Text="how often is cleaning done in a professional kitchen ?" />
  <row Id="10240" PostHistoryTypeId="3" PostId="5240" RevisionGUID="76dba1f4-94b7-4837-a6c9-78cc3b00229f" CreationDate="2010-08-15T16:42:45.967" UserId="1342" Text="&lt;cleaning&gt;" />
  <row Id="10241" PostHistoryTypeId="2" PostId="5241" RevisionGUID="d47952ee-a1e5-4dda-aa90-818fc70fe4f2" CreationDate="2010-08-15T16:45:11.890" UserId="771" Text="Although not specific to that type of chilli, I freeze whole chillis I grow &quot;as is&quot;.&#xD;&#xA;&#xD;&#xA;They can be then cut and added to whatever dish you're preparing straight from the freezer (be it a curry, chilli con carne or even salsa)" />
  <row Id="10242" PostHistoryTypeId="2" PostId="5242" RevisionGUID="fbac3c66-7489-49db-817c-1dae9f300139" CreationDate="2010-08-15T16:48:05.600" UserId="771" Text="A *good* restaurant will have a thorough clean after each service. Of course, not every restaurant *is* a good one..." />
  <row Id="10243" PostHistoryTypeId="2" PostId="5243" RevisionGUID="3a621a1b-95b1-4364-a090-3d3dfacc4aef" CreationDate="2010-08-15T17:21:50.633" UserId="1805" Text="I'm trying to do the greek drink &quot;Caffè Frappè&quot;. I'm using 2 tea spoon of spray dried coffee and 2 tea spoons of sugar. I've added a little of iced water and blended with an hand mixer until it's whipped. After that I add a water until the glass is full, but the water/coffee is too much diluted, am I doing any mistake? Suggestions?" />
  <row Id="10244" PostHistoryTypeId="1" PostId="5243" RevisionGUID="3a621a1b-95b1-4364-a090-3d3dfacc4aef" CreationDate="2010-08-15T17:21:50.633" UserId="1805" Text="wishy-washy caffè frappè" />
  <row Id="10245" PostHistoryTypeId="3" PostId="5243" RevisionGUID="3a621a1b-95b1-4364-a090-3d3dfacc4aef" CreationDate="2010-08-15T17:21:50.633" UserId="1805" Text="&lt;drinks&gt;&lt;coffee&gt;" />
  <row Id="10246" PostHistoryTypeId="2" PostId="5244" RevisionGUID="bd183346-9d91-4f73-b918-5e99b301f2c7" CreationDate="2010-08-15T17:26:38.970" UserId="1950" Text="Cucumbers make a great basis for cold summer soups such as [gazpacho soup][1] and, my personal favourite, [cold cilantro and cucumber soup][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.deliaonline.com/recipes/type-of-dish/summer-soup/chilled-spanish-gazpacho.html &quot;Gazpacho Soup&quot;&#xD;&#xA;  [2]: http://www.everything2.com/?node_id=1841640 &quot;Cold Cilantro and Cucumber Soup&quot;" />
  <row Id="10247" PostHistoryTypeId="2" PostId="5245" RevisionGUID="fbdb67c3-ad35-44a4-934f-b7852c5d1199" CreationDate="2010-08-15T17:31:31.273" UserId="1832" Text="Use less water or more dried coffee." />
  <row Id="10248" PostHistoryTypeId="2" PostId="5246" RevisionGUID="40fbebac-cf32-4a9f-8104-4e1ea0b6198b" CreationDate="2010-08-15T17:33:29.147" UserId="1950" Text="I'm currently trying to work out an equivalent savoury equivalent to chocolate to allow the creation of a non-sweet version of [chocolate cornflake cakes][1].&#xD;&#xA;&#xD;&#xA;Currently the best equivalent of chocolate (in terms of melting point and water content) that I can think of is cheese. Another alternative would be to use egg and bake the cornflake cakes to get the egg to set.&#xD;&#xA;&#xD;&#xA;Before I set off and possibly create a cheese and cornflake omelette, I wanted to check if there is an ingredient or technique that I've overlooked which would cement the cornflakes together without making them too soggy or burning them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://uktv.co.uk/food/recipe/aid/533902 Chocolate cornflake cakes" />
  <row Id="10249" PostHistoryTypeId="1" PostId="5246" RevisionGUID="40fbebac-cf32-4a9f-8104-4e1ea0b6198b" CreationDate="2010-08-15T17:33:29.147" UserId="1950" Text="Savoury equivalent of choco-cornflake cakes" />
  <row Id="10250" PostHistoryTypeId="3" PostId="5246" RevisionGUID="40fbebac-cf32-4a9f-8104-4e1ea0b6198b" CreationDate="2010-08-15T17:33:29.147" UserId="1950" Text="&lt;technique&gt;&lt;substitutions&gt;" />
  <row Id="10251" PostHistoryTypeId="5" PostId="5240" RevisionGUID="d3639586-1226-4b77-aadf-01a73735a7d4" CreationDate="2010-08-15T17:54:06.553" UserId="1342" Comment="deleted 2 characters in body" Text="Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of &quot;reality&quot;, he said that fridges at London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the kitchen and storage rooms ?&#xD;&#xA;" />
  <row Id="10252" PostHistoryTypeId="2" PostId="5247" RevisionGUID="c15259b6-9238-4056-b6af-330fa5f9c400" CreationDate="2010-08-15T17:59:25.340" UserId="1832" Text="Peanut Butter, cream cheese, or mashed potatoes (maybe mashed sweet potatoes) come to mind.&#xD;&#xA;&#xD;&#xA;Consider adding gelatin to the mixture to help it set and possibly help the corn flakes not get as soggy as they possibly would." />
  <row Id="10253" PostHistoryTypeId="2" PostId="5248" RevisionGUID="83bb0899-af8e-4bfc-a590-64d091066611" CreationDate="2010-08-15T18:00:32.357" UserId="1393" Text="I have worked in two professsional kitchens. The main kitchen itself (all the work tables, stoves, floors, refrigerator fronts and so on) is cleaned after each service, and very thoroughly each night with hot soapy water and sometime sterilizing solution. The insides of refrigerators and other storage areas don't need to be cleaned that often because everything in them is in sealed containers. They should normally be emptied and wiped out at least once a week, and of course immediately if there is any kind of spill." />
  <row Id="10254" PostHistoryTypeId="2" PostId="5249" RevisionGUID="70f783ef-0a80-4cb1-abf6-9f0afd08d03c" CreationDate="2010-08-15T18:08:11.953" UserId="1304" Text="What is the formal definition of &quot;savory&quot; when used in cooking?  I hear a lot about things coming in either sweet or savory forms &amp;#8212; e.g. crepes &amp;#8212; but in context it doesn't seem that savory is the term for all things that are not sweet.  Does it have to do with preparation methods?  Ingredients?  Taste of the final product?&#xD;&#xA;&#xD;&#xA;I have been assuming that &quot;sweet&quot; means something like &quot;sugary,&quot; as it does in common usage; please correct me if that's not the case here." />
  <row Id="10255" PostHistoryTypeId="1" PostId="5249" RevisionGUID="70f783ef-0a80-4cb1-abf6-9f0afd08d03c" CreationDate="2010-08-15T18:08:11.953" UserId="1304" Text="What is the formal definition of savory?" />
  <row Id="10256" PostHistoryTypeId="3" PostId="5249" RevisionGUID="70f783ef-0a80-4cb1-abf6-9f0afd08d03c" CreationDate="2010-08-15T18:08:11.953" UserId="1304" Text="&lt;flavor&gt;&lt;nomenclature&gt;" />
  <row Id="10257" PostHistoryTypeId="2" PostId="5250" RevisionGUID="4a449081-5afc-47e9-8d51-cadd287cc96a" CreationDate="2010-08-15T18:13:20.133" UserId="1393" Text="There isn't a formal definition, but you have the correct basic idea. Sweet means something you would think of as sugary enough to qualify as dessert, or at least like a breakfast muffin - any case where sweetness is the most dominant of the basic tastes (sweet / salty / sour / umami / bitter). Savory is everything else. &#xD;&#xA;&#xD;&#xA;There are plenty of cases where this line can be quite aggressively straddled to the point where which category a dish fits in would be debatable. This is especially true in the sort of hypermodern 30 course Alinea / El Bulli type menus, where there are often specific courses that act as a transition from the savory to the sweet world." />
  <row Id="10258" PostHistoryTypeId="2" PostId="5251" RevisionGUID="e06da4ec-21f2-4068-a8fa-2b7ce499e037" CreationDate="2010-08-15T18:18:17.360" UserId="426" Text="In cooking, &quot;Savory&quot; does generally refer to a flavor profile that is anything other than sweet.&#xD;&#xA;&#xD;&#xA;&quot;Sweet&quot; doesn't have to necessarily be sugary sweet...basil, tarragon, fennel, carrots, beets, etc. have sweet flavors that are not excessively sugary sweet.&#xD;&#xA;&#xD;&#xA;The term &quot;neutral&quot; is typically used for things like crepes and choux paste (eclair paste) because when made in their traditional style they are neither savory nor sweet and can work with either flavor profile." />
  <row Id="10259" PostHistoryTypeId="2" PostId="5252" RevisionGUID="9b132da0-5e8a-44fa-812f-c4929661484f" CreationDate="2010-08-15T18:21:04.627" UserId="1393" Text="You have to really beat the milk into it. Start with all of the oatmeal in a bowl, and add just a little milk and mush it in with a fork. Keep adding milk a little at a time until you reach the texture you like, then reheat it." />
  <row Id="10260" PostHistoryTypeId="2" PostId="5253" RevisionGUID="3177895d-33ef-442e-bbf5-811e55178b0b" CreationDate="2010-08-15T18:23:30.517" UserId="426" Text="Similar to a macaroon, whip egg whites with cream of tartar and season with whatever savory spices and herbs you might like before folding with the corn flakes, corn chips, or crushed tortilla chips, and then bake at a low temperature until crisp and dry but not browned." />
  <row Id="10261" PostHistoryTypeId="2" PostId="5254" RevisionGUID="fa658e3d-1b73-4abb-af8d-f5d434aaea3f" CreationDate="2010-08-15T19:07:12.957" UserId="771" Text="According to my local friendly butcher, Gammon is a type of bacon that is specifically from the hind quarters.&#xD;&#xA;&#xD;&#xA;Bacon is defined as any pork that has been cured through a process of salting, either as a dry-cure or a wet-cure where the meat is either packed in salts or brine respectively. With wet curing, other ingredients can be added to impart other flavours, such as beer or sugars.&#xD;&#xA;&#xD;&#xA;Typically, rashers are made from the body of the pig with streaky bacon coming from the belly, and back bacon coming from, well, the back (so the same cut as a pork loin chop). Bacon joints are typically made by combining cuts of bacon from the shoulder and collar, whilst the hind quarters are sold as gammon with a premium on price.&#xD;&#xA;&#xD;&#xA;Traditionally ham referred to cooked gammon, although in modern uses, it is often extended to include other cooked bacon joints, which include moulded meats made from combining cuts together with other additives to help bind them." />
  <row Id="10262" PostHistoryTypeId="2" PostId="5255" RevisionGUID="eca34d5e-ad7b-4d8b-8212-f2a642c1550d" CreationDate="2010-08-15T19:42:56.197" UserId="1980" Text="Savory, called [Umami][1] in Japanese, implies the presence of Glutamates, the carboxylate anions and salts of the amino acid glutamic acid. The identification Glutamate receptors on the tongue only took place in the past decade, although the ability of the tongue to detect glutamates has long been know.  In the early Twentieth Century, a Japanese scientist isolated monosodium glutamate (MSG) while researching the savoriness of seaweed broth.&#xD;&#xA;&#xD;&#xA;In short, just as sweet signifies sugars, savory indicates savory.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umami" />
  <row Id="10263" PostHistoryTypeId="5" PostId="5255" RevisionGUID="687fd980-aa6a-497c-88f5-af50cd0f7590" CreationDate="2010-08-15T19:56:24.247" UserId="1980" Comment="added 9 characters in body; added 4 characters in body" Text="Savory, called [Umami][1] in Japanese, implies the presence of Glutamates, the carboxylate anions and salts of the amino acid glutamic acid. The identification Glutamate receptors on the tongue only took place in the past decade, although the ability of the tongue to detect glutamates has long been know.  In the early Twentieth Century, a Japanese scientist isolated monosodium glutamate (MSG) while researching the savoriness of seaweed broth.&#xD;&#xA;&#xD;&#xA;In short, just as saltiness signifies sodium ions, savory signifies glutamates.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umami" />
  <row Id="10264" PostHistoryTypeId="5" PostId="4675" RevisionGUID="6e1ffd40-1d44-435a-b317-22f3a7c93ac6" CreationDate="2010-08-15T20:00:02.037" UserId="1688" Comment="deleted 1 characters in body" Text="You can try to tossing some **Flour** on your Aga toaster first, but it will give you extra grill marks on your toast." />
  <row Id="10265" PostHistoryTypeId="2" PostId="5256" RevisionGUID="e26e025e-068d-4c77-8646-1acb40b6ce70" CreationDate="2010-08-15T20:02:27.773" UserId="646" Text="It's possible to blow open the door of your microwave if you try it on high for too long.&#xD;&#xA;For best results, watch it from about a foot away." />
  <row Id="10266" PostHistoryTypeId="6" PostId="5240" RevisionGUID="fd27b225-cb9d-451c-97b0-8845faa49c3e" CreationDate="2010-08-15T21:15:49.170" UserId="373" Comment="edited tags" Text="&lt;cleaning&gt;&lt;professional&gt;" />
  <row Id="10267" PostHistoryTypeId="2" PostId="5257" RevisionGUID="2cfd518b-8330-42b7-ac57-a0417b8c13c5" CreationDate="2010-08-15T22:08:49.180" UserId="446" Text="Rather than lose the chocolate in the recipe, you could lose the corn syrup and add some chili's and a small amount of peanut butter as your new binder.  You actually wouldn't even need the peanut butter as the dark chocolate should refirm quite easily in the fridge.  This would be a take off on the mexican [mole sauce](http://en.wikipedia.org/wiki/Mole_(sauce)" />
  <row Id="10268" PostHistoryTypeId="2" PostId="5258" RevisionGUID="2c94872a-3047-4b0b-85cc-147f74c54b41" CreationDate="2010-08-15T22:12:23.500" UserId="1387" Text="Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat based products were infested with these critters. The worst infestation was in some buckwheat noodles that looked like swiss cheese.&#xD;&#xA;&#xD;&#xA;The bug looks like a dark, barely visible beetle. Maybe about half a centimeter in length. They seem to be depositing a powder everywhere. Maybe this is just flour they've carried around.&#xD;&#xA;&#xD;&#xA;What are these guys? How do we get rid of them? How do we prevent them from coming back?&#xD;&#xA;&#xD;&#xA;(I'll try to take pictures as soon as I can)" />
  <row Id="10269" PostHistoryTypeId="1" PostId="5258" RevisionGUID="2c94872a-3047-4b0b-85cc-147f74c54b41" CreationDate="2010-08-15T22:12:23.500" UserId="1387" Text="What to do about insect infestation of wheat products? How do we prevent reinfestation?" />
  <row Id="10270" PostHistoryTypeId="3" PostId="5258" RevisionGUID="2c94872a-3047-4b0b-85cc-147f74c54b41" CreationDate="2010-08-15T22:12:23.500" UserId="1387" Text="&lt;spoiled&gt;" />
  <row Id="10271" PostHistoryTypeId="2" PostId="5259" RevisionGUID="7a90b0ca-abe6-4f4a-b542-34a491112030" CreationDate="2010-08-15T22:31:15.167" UserId="1981" Text="There are a few companies out there that offer sprouted bread (e.g. Food for Life).&#xD;&#xA;&#xD;&#xA;I am interesting in making bread myself. I have purchased some sprouting containers. Once sprouted the grain obviously is soft and holds a lot of moisture.&#xD;&#xA;&#xD;&#xA;Do I have to dry the sprouts and mill them after the drying process or are the grains usually mashed?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10272" PostHistoryTypeId="1" PostId="5259" RevisionGUID="7a90b0ca-abe6-4f4a-b542-34a491112030" CreationDate="2010-08-15T22:31:15.167" UserId="1981" Text="How do I make sprouted bread myself?" />
  <row Id="10273" PostHistoryTypeId="3" PostId="5259" RevisionGUID="7a90b0ca-abe6-4f4a-b542-34a491112030" CreationDate="2010-08-15T22:31:15.167" UserId="1981" Text="&lt;bread&gt;" />
  <row Id="10274" PostHistoryTypeId="4" PostId="5258" RevisionGUID="2fe7d8d8-1cc0-4095-be7b-c644806649c7" CreationDate="2010-08-15T22:31:20.110" UserId="1387" Comment="edited title" Text="What to do about beetle infestation of wheat products? How do we prevent reinfestation?" />
  <row Id="10275" PostHistoryTypeId="2" PostId="5260" RevisionGUID="dbd323a1-701b-4e6f-8077-c565521693f1" CreationDate="2010-08-15T22:34:18.873" UserId="1789" Text="Ugh, I feel for you!  Just based on the description, it's probably some type of flour beetle (normally either red flour beetle or confused flour beetle -- but check on wikipedia for pictures).  I'm no exterminator, but I've dealt with infestations of both in my pantry.&#xD;&#xA;&#xD;&#xA;The only thing that I've found that works is to go through all food stored in the pantry (including that in sealed packages) and make sure that you throw out anything that is infested.  I'm not sure how you feel about chemicals, but at this point, I bug-bombed the house.&#xD;&#xA;&#xD;&#xA;After you're **sure** that you no longer have an infested food, seal everything in plastic food storage containers.  In theory, that should contain any further infestations to a maximum of one container.&#xD;&#xA;&#xD;&#xA;The other thing that I've done is to store as much of my dry goods as possible in the fridge/freezer... so stuff like flour is now stored in a sealed container in the back of the fridge.&#xD;&#xA;&#xD;&#xA;My exterminator has said that a lot of times the products the beetles come in in a package from the grocery store (a couple beetles in a box of pasta, for example) and they just overrun/overpopulate as much as they can." />
  <row Id="10276" PostHistoryTypeId="5" PostId="5258" RevisionGUID="d2f7ced9-4e57-46e6-bd2d-85460de7a245" CreationDate="2010-08-15T22:38:26.670" UserId="1387" Comment="added 65 characters in body" Text="Today my wife went to make some bread. She noticed some very small insects in the whole wheat and regular flour. Upon further inspection, many of our wheat based products were infested with these critters. The worst infestation was in some buckwheat noodles that looked like swiss cheese.&#xD;&#xA;&#xD;&#xA;The bug looks like a dark, barely visible beetle. Maybe about half a centimeter in length. They seem to be depositing a powder everywhere. Maybe this is just flour they've carried around.&#xD;&#xA;&#xD;&#xA;What are these guys? How do we get rid of them? How do we prevent them from coming back?&#xD;&#xA;&#xD;&#xA;Link to picture:&#xD;&#xA;http://web18.twitpic.com/img/146355240-133d33091a2b839fc9d4fb35402c0cea.4c686a68-scaled.jpg" />
  <row Id="10277" PostHistoryTypeId="5" PostId="5260" RevisionGUID="2c6fbf04-e7df-4ca8-9948-f2f4439f9aa2" CreationDate="2010-08-15T22:55:14.933" UserId="1789" Comment="corrected a typo in the last paragraph" Text="Ugh, I feel for you!  Just based on the description, it's probably some type of flour beetle (normally either red flour beetle or confused flour beetle -- but check on wikipedia for pictures).  I'm no exterminator, but I've dealt with infestations of both in my pantry.&#xD;&#xA;&#xD;&#xA;The only thing that I've found that works is to go through all food stored in the pantry (including that in sealed packages) and make sure that you throw out anything that is infested.  I'm not sure how you feel about chemicals, but at this point, I bug-bombed the house.&#xD;&#xA;&#xD;&#xA;After you're **sure** that you no longer have an infested food, seal everything in plastic food storage containers.  In theory, that should contain any further infestations to a maximum of one container.&#xD;&#xA;&#xD;&#xA;The other thing that I've done is to store as much of my dry goods as possible in the fridge/freezer... so stuff like flour is now stored in a sealed container in the back of the fridge.&#xD;&#xA;&#xD;&#xA;My exterminator has said that a lot of times the beetles come in a package from the grocery store (a couple beetles in a box of pasta, for example) and they just overrun/overpopulate as much as they can." />
  <row Id="10278" PostHistoryTypeId="2" PostId="5261" RevisionGUID="0c0f2b6d-f24e-4adc-a4c5-298b662f9b94" CreationDate="2010-08-15T22:56:14.977" UserId="87" Text="I decided to post this as an answer instead of a reply to [@AttilaNYC][1] . I think you're better off just boiling it. I'm a big of fan of doing and cooking stuff fast; however, eggs are too perfect and to lean to do that. Boil the damn water, dump your egg in it until it's done. I don't love, but I like [this site][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5198/boil-an-egg-in-the-microwave/5201#5201&#xD;&#xA;  [2]: http://eggs.ca/" />
  <row Id="10281" PostHistoryTypeId="2" PostId="5263" RevisionGUID="21a9f2da-4a17-4cf0-937b-a9866c9a9bea" CreationDate="2010-08-15T23:49:33.667" UserId="2005" Text=" i have had a sealed container of white sugar for about 5 years now, we have been using it slowly, but is it safe/healthy to continue using it because of its age? or should i replace it?" />
  <row Id="10282" PostHistoryTypeId="1" PostId="5263" RevisionGUID="21a9f2da-4a17-4cf0-937b-a9866c9a9bea" CreationDate="2010-08-15T23:49:33.667" UserId="2005" Text="does white sugar have a shelf life?" />
  <row Id="10283" PostHistoryTypeId="3" PostId="5263" RevisionGUID="21a9f2da-4a17-4cf0-937b-a9866c9a9bea" CreationDate="2010-08-15T23:49:33.667" UserId="2005" Text="&lt;storage-lifetime&gt;&lt;sugar&gt;" />
  <row Id="10284" PostHistoryTypeId="2" PostId="5264" RevisionGUID="419ab199-ac20-4948-bed7-750c0dfa59e6" CreationDate="2010-08-16T00:01:39.960" UserId="835" Text="Various references, including [this][1] one from Lantic sugar note the shelf-life of granulated white sugar as *indefinite* or effectively forever.&#xD;&#xA;&#xD;&#xA;Presuming, likely, that it is stored as you note in a sealed container.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lantic.ca/faq.php?lg=en#8" />
  <row Id="10285" PostHistoryTypeId="2" PostId="5265" RevisionGUID="66034d1f-f971-4abc-b6b3-3c86ed2930eb" CreationDate="2010-08-16T00:16:44.720" UserId="446" Text="I have a house guest incoming that has celiacs and I know that it means they can't eat gluten. But does that mean that I need to yank everything that has wheat out of my kitchen for the duration? I need to know if this something that gets set off just by looking at wheat or if it's tolerable in small quantities." />
  <row Id="10286" PostHistoryTypeId="1" PostId="5265" RevisionGUID="66034d1f-f971-4abc-b6b3-3c86ed2930eb" CreationDate="2010-08-16T00:16:44.720" UserId="446" Text="How much gluten will set off somebodies celiac disease?" />
  <row Id="10287" PostHistoryTypeId="3" PostId="5265" RevisionGUID="66034d1f-f971-4abc-b6b3-3c86ed2930eb" CreationDate="2010-08-16T00:16:44.720" UserId="446" Text="&lt;allergy&gt;" />
  <row Id="10288" PostHistoryTypeId="2" PostId="5266" RevisionGUID="07a0ba08-40a4-44aa-ab1e-82bdbf4de0f4" CreationDate="2010-08-16T00:36:12.510" UserId="1816" Text="For most celiacs, it is any trace of gluten.  That means that you don't want something to touch gluten and then touch the food a celiac will eat (example: a butter knife used on toast and then double dipped back into the butter will contaminate the butter).  My gluten-free friends have suggested that they are better judges of ingredients, as well, as gluten hides stealthily in things like chicken broth injected into inexpensive chicken brands.&#xD;&#xA;&#xD;&#xA;You can probably keep your gluten products in the kitchen, just make sure when making gluten-free food that everything is clean." />
  <row Id="10289" PostHistoryTypeId="2" PostId="5267" RevisionGUID="d854f16d-41df-475c-ac91-8b2e9bdf1ee7" CreationDate="2010-08-16T00:41:05.620" UserId="1816" Text="You can do either, but personally I have experience with drying and milling.  To dry the sprouts, make sure that you keep them at a low temperature.  You could do this using a dehydrator or in the oven at the lowest possible temperature.  The claim from sprouted grain companies and proponents is that this keeps beneficial enzymes alive.  After this you can mill your grain.  I made the mistake of attempting to mill before fully drying one time - this may clog your machine.  Make sure your sprouts are fully dry before grinding." />
  <row Id="10290" PostHistoryTypeId="2" PostId="5268" RevisionGUID="51931eab-2e5c-460a-924d-93ee900f3412" CreationDate="2010-08-16T01:15:26.450" UserId="419" Text="Susan over on the Wild Yeast blog had a recent posting on sprouting the wheat and then baking the bread.  Take a look:&#xD;&#xA;&#xD;&#xA;http://www.wildyeastblog.com/2010/07/16/bbb-sprouted-grain-bread/&#xD;&#xA;&#xD;&#xA;Also you can find a lot of really good information about sprouted wheat bread on the Fresh Loaf:&#xD;&#xA;&#xD;&#xA;http://www.thefreshloaf.com/" />
  <row Id="10292" PostHistoryTypeId="2" PostId="5269" RevisionGUID="43742537-974e-4f55-94e0-339300333334" CreationDate="2010-08-16T01:40:46.687" UserId="2005" Text="i am celiac, ideally you should clean your entire kitchen, clean out your silverware and utensil drawers and wash all utensils in the dishwasher. Wipe all surfaces and sinks with bleach wipes. Scrub all pots and pans, to remove gluten films then wash in dishwasher. &#xD;&#xA;give all dishes to be used a run through the dishwasher. &#xD;&#xA;&#xD;&#xA;off limit items are, seasoned pans (cast iron, or porcelain), earthenware, pasta pots, strainers, toasters, cooking stones, wood spoons or utensils, cutting boards, blenders and crockpots.&#xD;&#xA;&#xD;&#xA;to avoid contamination use fresh mayo, mustard, peanut butter jars, etc. &#xD;&#xA;do not use any ingredients such as sugar that may have been contaminated with flour from use while baking. &#xD;&#xA;&#xD;&#xA;because you are not familiar with ingredients that contain gluten, use only pure ingredients if you are cooking for your celiac guest. &#xD;&#xA; &#xD;&#xA;avoid spice blends. &#xD;&#xA;&#xD;&#xA;http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html&#xD;&#xA;&#xD;&#xA;hope this was a bit of help." />
  <row Id="10293" PostHistoryTypeId="2" PostId="5270" RevisionGUID="b4f17238-625e-4d6e-822c-f035c8081ab3" CreationDate="2010-08-16T01:51:35.070" UserDisplayName="fredarin" Text="I learned from the best this summer. Maximum a few hours after getting home I clean them using a brush. Then cut off a tiny piece by the foot, just to get rid of the soil. Cut them into handy pieces and let them go straight into a pan. NOTE: NO water. NO oil. NO butter. ONLY the mushroom.&#xD;&#xA;&#xD;&#xA;Let them steamboil (in their own water) on 50% heat until all water comes out and boils off. It takes a while. Maybe 15 minutes, depending on how much you have.&#xD;&#xA;&#xD;&#xA;Then let them cool of. Divide into portions and put in freezer. Take out and use as needed.&#xD;&#xA;&#xD;&#xA;Again: NO water, NO butter, NO salt, NO nothing. If you for example add butter they will not stay fresh as long (in the freezer). And there is no use whatsoever for water, as the mushroom contain a lot of it." />
  <row Id="10294" PostHistoryTypeId="2" PostId="5271" RevisionGUID="86d9b9ec-31f4-41f5-9c46-ecbc28c6b07f" CreationDate="2010-08-16T01:52:30.323" UserId="1769" Text="Normally, I just snap off the woody ends, but if the asparagus is particularly thick I will slice it length-wise on a diagonal. It all comes down to preference, and which is more labor-intensive. In general, I disagree with peeling fruits and vegetables because so many vitamins and good-for-you stuff are in the peels! " />
  <row Id="10295" PostHistoryTypeId="2" PostId="5272" RevisionGUID="375458de-37ff-4938-a1fb-3c68e0e978d4" CreationDate="2010-08-16T01:56:45.913" UserId="1769" Text="Sweet potatoes or butternut squash sound like the best options, but any hard winter squash or root vegetable would probably work fine." />
  <row Id="10296" PostHistoryTypeId="2" PostId="5273" RevisionGUID="cc73bb3d-5c01-4a96-8ec6-6c298c7f7406" CreationDate="2010-08-16T03:01:13.887" UserId="43" Text="What is the purpose of dry ingredients (esp. with flour)?&#xD;&#xA;&#xD;&#xA;I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff. What's the real reason? and when does one still need to do this?" />
  <row Id="10297" PostHistoryTypeId="1" PostId="5273" RevisionGUID="cc73bb3d-5c01-4a96-8ec6-6c298c7f7406" CreationDate="2010-08-16T03:01:13.887" UserId="43" Text="Sifting dry ingredients" />
  <row Id="10298" PostHistoryTypeId="3" PostId="5273" RevisionGUID="cc73bb3d-5c01-4a96-8ec6-6c298c7f7406" CreationDate="2010-08-16T03:01:13.887" UserId="43" Text="&lt;ingredients&gt;&lt;sifting&gt;" />
  <row Id="10299" PostHistoryTypeId="2" PostId="5274" RevisionGUID="cdd3cf64-11dd-4055-9a6a-b458428c9c70" CreationDate="2010-08-16T03:07:16.790" UserId="364" Text="**Fix Compacted Flour.** Flour will compact over time (and during shipment). You could sift the flour to fluff it back up. Or, you could just stir it before measuring and be sure to spoon the flour into your measuring cup in order to get a correct volume measurement. &#xD;&#xA;&#xD;&#xA;**Remove Unwanted Material.** Yes, sifting would also remove larger pieces or bits of chaff. It would also remove insects. However, neither of these are problems with modern store-bought flour. If you grind your own flour (my sister-in-law does this), then you may still want to sift it, though. &#xD;&#xA;&#xD;&#xA;**Mix Ingredients Together.** Sifting can also be used to mix other dry ingredients into flour. I bake quite a bit, though, and I've never had a problem with just using a spoon or whisk to mix dry ingredients together. &#xD;&#xA;&#xD;&#xA;In summary: don't bother. Just use good measuring techniques and stir your ingredients together well. No one likes a lump of baking powder lurking in a muffin! " />
  <row Id="10300" PostHistoryTypeId="2" PostId="5275" RevisionGUID="2f51f913-de91-41c6-b8bb-b5f110780563" CreationDate="2010-08-16T03:08:53.293" UserId="60" Text="Sifting aerates the flour. This alters the texture of the finished good, resulting in a lighter, airier texture. This still has relevance today, and should be done when the recipe calls for it, but you can experiment freely on your own. &#xD;&#xA;&#xD;&#xA;You should be aware that pulsing your dry ingredients in a food processor is a bit more effective at aerating, as well as mixing the ingredients. It also requires much less effort. " />
  <row Id="10301" PostHistoryTypeId="5" PostId="5275" RevisionGUID="b552be65-9099-4072-895c-8d1e16dd2ad9" CreationDate="2010-08-16T03:14:28.543" UserId="60" Comment="added 206 characters in body" Text="Sifting aerates the flour. This alters the texture of the finished good, resulting in a lighter, airier texture. This still has relevance today, and should be done when the recipe calls for it, but you can experiment freely on your own. Generally there is no need to sift when making bread, biscuits or scones. Delicate sponge or chiffon cakes using pastry or cake flour _must_ be sifted given the proclivity for clumping these flours have. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You should be aware that pulsing your dry ingredients in a food processor is a bit more effective at aerating, as well as mixing the ingredients. It also requires much less effort. " />
  <row Id="10302" PostHistoryTypeId="4" PostId="5265" RevisionGUID="ff735522-239c-487f-a1ab-1460ff2e116b" CreationDate="2010-08-16T03:15:33.960" UserId="364" Comment="edited title" Text="How much gluten will set off somebody's celiac disease?" />
  <row Id="10303" PostHistoryTypeId="18" PostId="4603" RevisionGUID="3ae4f2b9-9cc3-4316-90fa-c9237f8685d1" CreationDate="2010-08-16T03:27:47.213" UserId="60" Comment="to http://cooking.stackexchange.com/questions/339/what-are-some-good-substitutes-for-salt-for-those-on-low-sodium-diets" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10304" PostHistoryTypeId="18" PostId="4606" RevisionGUID="3ae4f2b9-9cc3-4316-90fa-c9237f8685d1" CreationDate="2010-08-16T03:27:47.213" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4603/substitute-for-salt" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10305" PostHistoryTypeId="18" PostId="4607" RevisionGUID="3ae4f2b9-9cc3-4316-90fa-c9237f8685d1" CreationDate="2010-08-16T03:27:47.213" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4603/substitute-for-salt" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10306" PostHistoryTypeId="18" PostId="4615" RevisionGUID="3ae4f2b9-9cc3-4316-90fa-c9237f8685d1" CreationDate="2010-08-16T03:27:47.213" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4603/substitute-for-salt" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10307" PostHistoryTypeId="18" PostId="339" RevisionGUID="3ae4f2b9-9cc3-4316-90fa-c9237f8685d1" CreationDate="2010-08-16T03:27:47.213" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4603/substitute-for-salt" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10308" PostHistoryTypeId="14" PostId="4603" RevisionGUID="b7e9e95f-c404-4a14-a91d-6a0472faf98c" CreationDate="2010-08-16T03:27:47.320" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10309" PostHistoryTypeId="6" PostId="5042" RevisionGUID="c513c6c4-0541-4784-be47-9f02fb40cf39" CreationDate="2010-08-16T03:32:05.873" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cooking-time&gt;&lt;bacon&gt;" />
  <row Id="10313" PostHistoryTypeId="6" PostId="5249" RevisionGUID="25d3e996-91c5-4f4c-81eb-26cf4a6e3bf0" CreationDate="2010-08-16T03:50:52.603" UserId="60" Comment="edited tags" Text="&lt;flavor&gt;&lt;language&gt;" />
  <row Id="10314" PostHistoryTypeId="6" PostId="5265" RevisionGUID="4554eb21-5376-4b39-988c-a3830f678989" CreationDate="2010-08-16T04:03:02.317" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;allergy&gt;" />
  <row Id="10315" PostHistoryTypeId="6" PostId="5240" RevisionGUID="e6c7c37f-01a9-42b5-a796-90ee6d85d4a9" CreationDate="2010-08-16T04:10:53.390" UserId="1443" Comment="edited tags; added 4 characters in body" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;cleaning&gt;&lt;professional&gt;&lt;restaurant&gt;" />
  <row Id="10316" PostHistoryTypeId="2" PostId="5276" RevisionGUID="4fa85dac-f134-4e59-b537-c21a976ac21c" CreationDate="2010-08-16T04:10:56.277" UserId="1549" Text="Potatoes should be stored at [temperatures between 7 and 9 degrees][1] C (45 to 50 degrees Fahrenheit). The starches in the potato will start to break down into sugars at temperatures below 7 degrees making for a darker, more bitter tasting result after frying or roasting.&#xD;&#xA;&#xD;&#xA;Many people say that you shouldn't store potatoes in the fridge. If, like me, you have a compartment in your fridge that goes above 7 degrees, I believe it is reasonable to keep them there despite common misgivings.&#xD;&#xA;&#xD;&#xA;Air circulation is important according to [one internet source][2] to &quot;remove the products of respiration&quot;. A cool, well ventilated cellar would be the ideal place to store them.&#xD;&#xA;&#xD;&#xA;The first article I linked to seems to suggest that you can store potatoes at lower temperatures for a few months.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slhfarm.com/storing.html&#xD;&#xA;  [2]: http://www.uwex.edu/energy/potato.html" />
  <row Id="10317" PostHistoryTypeId="5" PostId="5240" RevisionGUID="e6c7c37f-01a9-42b5-a796-90ee6d85d4a9" CreationDate="2010-08-16T04:10:53.390" UserId="1443" Comment="edited tags; added 4 characters in body" Text="Today I saw Gordon Ramsay Kitchen Nightmares. Regardless of the alleged nature of &quot;reality&quot;, he said that fridges at his London restaurant are cleaned twice a day. Is that excessive or in line with standard hygiene guidelines ? What about the kitchen and storage rooms ?&#xD;&#xA;" />
  <row Id="10318" PostHistoryTypeId="6" PostId="5052" RevisionGUID="87c7701f-7df4-4b3e-8f12-e3972b312b6e" CreationDate="2010-08-16T04:33:43.400" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;pot&gt;&lt;acidic&gt;" />
  <row Id="10319" PostHistoryTypeId="6" PostId="5207" RevisionGUID="1c4d6904-7ab6-441c-b13f-5179059c7f4c" CreationDate="2010-08-16T04:40:40.943" UserId="1443" Comment="Updating title to reflect author's disambiguation frompossible duplicate" Text="&lt;recipe-problems&gt;&lt;milk&gt;&lt;cleaning&gt;&lt;boiling&gt;" />
  <row Id="10320" PostHistoryTypeId="4" PostId="5207" RevisionGUID="1c4d6904-7ab6-441c-b13f-5179059c7f4c" CreationDate="2010-08-16T04:40:40.943" UserId="1443" Comment="Updating title to reflect author's disambiguation frompossible duplicate" Text="Can I boil milk unattended (and still keep the pan clean)?" />
  <row Id="10321" PostHistoryTypeId="6" PostId="4979" RevisionGUID="0be0b99a-532a-4f91-aa2a-e0e2b7b30152" CreationDate="2010-08-16T04:47:27.687" UserId="1443" Comment="edited tags" Text="&lt;health&gt;&lt;dough&gt;&lt;pizza&gt;&lt;low-carb&gt;&lt;rye&gt;" />
  <row Id="10322" PostHistoryTypeId="6" PostId="4938" RevisionGUID="8074b192-cb27-44e2-82df-26da4a7a7c03" CreationDate="2010-08-16T04:52:11.350" UserId="1443" Comment="edited tags" Text="&lt;bacon&gt;&lt;breakfast&gt;&lt;scrambled-eggs&gt;&lt;english-cuisine&gt;&lt;menu-planning&gt;" />
  <row Id="10323" PostHistoryTypeId="6" PostId="4564" RevisionGUID="21ecf3c9-5f70-40a1-ad52-44914ad45d8e" CreationDate="2010-08-16T05:04:44.700" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;salt&gt;&lt;food-differences&gt;&lt;serving-suggestion&gt;" />
  <row Id="10324" PostHistoryTypeId="5" PostId="5192" RevisionGUID="b9521d9e-610c-4b5e-b2d2-de88a27a0e41" CreationDate="2010-08-16T05:09:19.403" UserId="243" Comment="fixed formatting" Text="I'd like to do something interesting for a small guacamole competition. I have a standard recipe:&#xD;&#xA;&#xD;&#xA; - Mashed avocados&#xD;&#xA; - Garlic&#xD;&#xA; - Cilantro&#xD;&#xA; - Lemon and/or lime&#xD;&#xA; - Salt + pepper&#xD;&#xA;&#xD;&#xA;Sometimes I add chopped onions, peppers, or tomato. But I'm wondering about adding something unexpected - bacon bits, something sweet, etc. Ideas?&#xD;&#xA;&#xD;&#xA;Update&#xD;&#xA;------&#xD;&#xA;&#xD;&#xA;Thanks for all the great recommendations - **together, we won the guacamole cometition!** Here's what I ended up going with:&#xD;&#xA;&#xD;&#xA;**Standard stuff**&#xD;&#xA;&#xD;&#xA; - Avocados (mashed w/ potato masher, per Alton Brown)&#xD;&#xA; - Lime juice&#xD;&#xA; - Cilantro&#xD;&#xA; - Garlic&#xD;&#xA; - Salt/pepper&#xD;&#xA;&#xD;&#xA;**Interesting stuff**&#xD;&#xA;&#xD;&#xA; - Jicama&#xD;&#xA; - Red onions&#xD;&#xA; - Pear&#xD;&#xA; - Ginger (fresh, finely chopped)&#xD;&#xA; - Serrano&#xD;&#xA; - Corn (whole kernel, roasted)" />
  <row Id="10325" PostHistoryTypeId="5" PostId="5192" RevisionGUID="0c3c9af8-0297-4f3a-8e81-3eaa697271f1" CreationDate="2010-08-16T05:29:15.923" UserId="243" Comment="added cactus to the list" Text="I'd like to do something interesting for a small guacamole competition. I have a standard recipe:&#xD;&#xA;&#xD;&#xA; - Mashed avocados&#xD;&#xA; - Garlic&#xD;&#xA; - Cilantro&#xD;&#xA; - Lemon and/or lime&#xD;&#xA; - Salt + pepper&#xD;&#xA;&#xD;&#xA;Sometimes I add chopped onions, peppers, or tomato. But I'm wondering about adding something unexpected - bacon bits, something sweet, etc. Ideas?&#xD;&#xA;&#xD;&#xA;Update&#xD;&#xA;------&#xD;&#xA;&#xD;&#xA;Thanks for all the great recommendations - **together, we won the guacamole cometition!** Here's what I ended up going with:&#xD;&#xA;&#xD;&#xA;**Standard stuff**&#xD;&#xA;&#xD;&#xA; - Avocados (mashed w/ potato masher, per Alton Brown)&#xD;&#xA; - Lime juice&#xD;&#xA; - Cilantro&#xD;&#xA; - Garlic&#xD;&#xA; - Salt/pepper&#xD;&#xA;&#xD;&#xA;**Interesting stuff**&#xD;&#xA;&#xD;&#xA; - Jicama&#xD;&#xA; - Red onions&#xD;&#xA; - Pear&#xD;&#xA; - Ginger (fresh, finely chopped)&#xD;&#xA; - Serrano&#xD;&#xA; - Corn (whole kernel, roasted)&#xD;&#xA; - Chopped tomato&#xD;&#xA; - Nopal cactus" />
  <row Id="10326" PostHistoryTypeId="2" PostId="5277" RevisionGUID="3046531d-6cd3-4f9b-a902-fb983ccf5d90" CreationDate="2010-08-16T06:11:54.900" UserId="1989" Text="Be careful putting whole eggs in the microwave. A relative of mine was burned on her face (fortunately not severely). After removing the egg from the microwave it exploded." />
  <row Id="10327" PostHistoryTypeId="6" PostId="5114" RevisionGUID="4c4bd567-f03c-4089-b98d-ea1910c13d70" CreationDate="2010-08-16T06:51:13.120" UserId="1443" Comment="edited tags; edited tags" Text="&lt;salt&gt;&lt;shopping&gt;&lt;kosher&gt;" />
  <row Id="10328" PostHistoryTypeId="6" PostId="5192" RevisionGUID="85f0bf8b-4d57-4802-880a-9283335b7e8b" CreationDate="2010-08-16T06:55:11.177" UserId="1443" Comment="edited tags" Text="&lt;ingredients&gt;&lt;avocados&gt;&lt;serving-suggestion&gt;" />
  <row Id="10329" PostHistoryTypeId="2" PostId="5278" RevisionGUID="d3399ccb-6e36-4686-9068-828ef562a557" CreationDate="2010-08-16T07:02:11.943" UserId="1393" Text="After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring out all the flavors without crossing over into oversalted. I find that I have a difficult time communicating that art to others. Are there any exercises or tricks I can teach people to learn this all important skill? " />
  <row Id="10330" PostHistoryTypeId="1" PostId="5278" RevisionGUID="d3399ccb-6e36-4686-9068-828ef562a557" CreationDate="2010-08-16T07:02:11.943" UserId="1393" Text="How can I teach someone to taste for the correct amount of salt in a dish?" />
  <row Id="10331" PostHistoryTypeId="3" PostId="5278" RevisionGUID="d3399ccb-6e36-4686-9068-828ef562a557" CreationDate="2010-08-16T07:02:11.943" UserId="1393" Text="&lt;salt&gt;" />
  <row Id="10332" PostHistoryTypeId="2" PostId="5279" RevisionGUID="4affc62a-7a7e-451c-9056-0e1b73f0f4ca" CreationDate="2010-08-16T07:04:44.103" UserId="1393" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and edit this list into the answer.&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10333" PostHistoryTypeId="1" PostId="5279" RevisionGUID="4affc62a-7a7e-451c-9056-0e1b73f0f4ca" CreationDate="2010-08-16T07:04:44.103" UserId="1393" Text="Uses for stale bread?" />
  <row Id="10334" PostHistoryTypeId="3" PostId="5279" RevisionGUID="4affc62a-7a7e-451c-9056-0e1b73f0f4ca" CreationDate="2010-08-16T07:04:44.103" UserId="1393" Text="&lt;bread&gt;&lt;culinary-uses&gt;" />
  <row Id="10335" PostHistoryTypeId="16" PostId="5279" RevisionGUID="4affc62a-7a7e-451c-9056-0e1b73f0f4ca" CreationDate="2010-08-16T07:04:44.103" UserId="1393" />
  <row Id="10336" PostHistoryTypeId="6" PostId="5177" RevisionGUID="f34fc28d-6974-4960-bce1-12d11b581743" CreationDate="2010-08-16T07:07:06.877" UserId="1443" Comment="edited tags" Text="&lt;food-preservation&gt;&lt;serving-suggestion&gt;&lt;fermentation&gt;" />
  <row Id="10337" PostHistoryTypeId="5" PostId="5279" RevisionGUID="b3654f7c-ca70-494a-be7b-0246c3882bd9" CreationDate="2010-08-16T07:12:20.670" UserId="1443" Comment="added 50 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list* into the answer.&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Crutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10338" PostHistoryTypeId="5" PostId="5279" RevisionGUID="a0cafda2-45b9-48e5-9d90-3f91ddd7284e" CreationDate="2010-08-16T07:20:39.900" UserId="1274" Comment="added 12 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list* into the answer.&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Crutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- gazpacho&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10339" PostHistoryTypeId="2" PostId="5280" RevisionGUID="9af8fbe4-49ac-44f8-8040-304563572f8f" CreationDate="2010-08-16T07:27:46.747" UserId="1990" Text="Mix a raw egg with some herbs, salt &amp; pepper. Dip Your old bread in it for a few seconds and drop on a frying pan. Popular use of not-so-fresh bread in Poland. But don't use too old ones.&#xD;&#xA;&#xD;&#xA;For really old bread (the one that can already make knock-knock jokes):&#xD;&#xA;Put it in the freezer in the morning and come back in the evening or on the following day (or any time up to 3 months later :D). Take it out and put some cheese on it. Put in an oven till they defrost and then get crunchy and all :) &#xD;&#xA;DON'T use microwave. It sucx.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10340" PostHistoryTypeId="16" PostId="5280" RevisionGUID="9af8fbe4-49ac-44f8-8040-304563572f8f" CreationDate="2010-08-16T07:27:46.747" UserId="-1" />
  <row Id="10341" PostHistoryTypeId="5" PostId="5279" RevisionGUID="5175f46a-d0c4-464d-a54c-24ef9536a2b3" CreationDate="2010-08-16T07:49:40.970" UserId="60" Comment="added 16 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list* into the answer.&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Crutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10342" PostHistoryTypeId="6" PostId="5052" RevisionGUID="6681bf4f-ae5e-49d8-93f8-409256f9c489" CreationDate="2010-08-16T07:58:18.250" UserId="60" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;pot&gt;" />
  <row Id="10343" PostHistoryTypeId="10" PostId="5278" RevisionGUID="418cab48-0c1b-4bf1-a1b8-518a26b4e10c" CreationDate="2010-08-16T08:00:00.243" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1443,&quot;DisplayName&quot;:&quot;Ocaasi&quot;},{&quot;Id&quot;:1274,&quot;DisplayName&quot;:&quot;Tobiasopdenbrouw&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10344" PostHistoryTypeId="5" PostId="5278" RevisionGUID="6312fc3f-7497-48a0-bbc5-c0d0d08e0e3b" CreationDate="2010-08-16T08:00:00.353" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How much salt should I add to a dish?](http://cooking.stackexchange.com/questions/556/how-much-salt-should-i-add-to-a-dish)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;After so many years of cooking, I can usually taste a dish and adjust it to find that point where the salt is just enough to bring out all the flavors without crossing over into oversalted. I find that I have a difficult time communicating that art to others. Are there any exercises or tricks I can teach people to learn this all important skill? " />
  <row Id="10345" PostHistoryTypeId="16" PostId="1489" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-16T08:12:22.257" UserId="60" />
  <row Id="10346" PostHistoryTypeId="16" PostId="1506" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-16T08:12:22.257" UserId="60" />
  <row Id="10347" PostHistoryTypeId="16" PostId="1564" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-16T08:12:22.257" UserId="60" />
  <row Id="10348" PostHistoryTypeId="16" PostId="1652" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-16T08:12:22.257" UserId="60" />
  <row Id="10349" PostHistoryTypeId="16" PostId="1483" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-16T08:12:22.257" UserId="60" />
  <row Id="10350" PostHistoryTypeId="18" PostId="1754" RevisionGUID="13f106a8-51f0-4884-ac5d-e95641ec003b" CreationDate="2010-08-16T08:14:04.593" UserId="60" Comment="to http://cooking.stackexchange.com/questions/1483/what-do-i-do-with-a-kohlrabi" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10351" PostHistoryTypeId="18" PostId="1762" RevisionGUID="13f106a8-51f0-4884-ac5d-e95641ec003b" CreationDate="2010-08-16T08:14:04.593" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1754/how-do-you-prepare-cook-kohl-rabi" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10352" PostHistoryTypeId="18" PostId="1763" RevisionGUID="13f106a8-51f0-4884-ac5d-e95641ec003b" CreationDate="2010-08-16T08:14:04.593" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1754/how-do-you-prepare-cook-kohl-rabi" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10353" PostHistoryTypeId="18" PostId="2194" RevisionGUID="13f106a8-51f0-4884-ac5d-e95641ec003b" CreationDate="2010-08-16T08:14:04.593" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1754/how-do-you-prepare-cook-kohl-rabi" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10354" PostHistoryTypeId="18" PostId="1483" RevisionGUID="13f106a8-51f0-4884-ac5d-e95641ec003b" CreationDate="2010-08-16T08:14:04.593" UserId="60" Comment="from http://cooking.stackexchange.com/questions/1754/how-do-you-prepare-cook-kohl-rabi" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10355" PostHistoryTypeId="14" PostId="1754" RevisionGUID="2123d4f0-c15e-4651-bca3-ecb99471d843" CreationDate="2010-08-16T08:14:04.810" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="10356" PostHistoryTypeId="5" PostId="4776" RevisionGUID="9909d09d-8a40-4ed5-a418-14b97903edaf" CreationDate="2010-08-16T08:42:00.313" UserId="120" Comment="deleted 2 characters in body" Text="I always thought, and one of my molecular cooking books indicates that, smaller batches kept the heat higher (less temperature shock), and the scraping released starch. The article [Key success factor for tasty and creamy risotto][1] on [ideas-smart.com][2] indicates something slightly different:&#xD;&#xA;&#xD;&#xA;&gt; Note that the instructions normally&#xD;&#xA;&gt; suggest that each batch of the stock&#xD;&#xA;&gt; needs to be absorbed by rice. In&#xD;&#xA;&gt; reality, something else is happening.&#xD;&#xA;&gt; Most of the water actually evaporates.&#xD;&#xA;&gt; The remaining “mash” gets warmer than&#xD;&#xA;&gt; boiling point. This speeds up the&#xD;&#xA;&gt; chemical processes, which create the&#xD;&#xA;&gt; intense taste of the risotto. These&#xD;&#xA;&gt; chemical processes are essentially the&#xD;&#xA;&gt; same as when browning meat.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Other reason for pouring the stock in&#xD;&#xA;&gt; small batches and stirring constantly&#xD;&#xA;&gt; is to let loose starch from the rice&#xD;&#xA;&gt; kernels. Starch makes the mixture&#xD;&#xA;&gt; creamy. So the tedious process of&#xD;&#xA;&gt; adding stock in small batches and&#xD;&#xA;&gt; stirring constantly is the key to&#xD;&#xA;&gt; having tasty and creamy risotto. Only&#xD;&#xA;&gt; the reason for doing this, which most&#xD;&#xA;&gt; recipes give, is often misleading.&#xD;&#xA;&#xD;&#xA;This matches personal experience and some (other) of my cook books.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ideas-smart.com/tasty-and-creamy-risotto&#xD;&#xA;  [2]: http://www.ideas-smart.com" />
  <row Id="10357" PostHistoryTypeId="6" PostId="2065" RevisionGUID="e616eed2-294b-4036-827b-aaf8a93d0115" CreationDate="2010-08-16T09:18:19.843" UserId="1443" Comment="edited tags" Text="&lt;drinks&gt;&lt;coffee&gt;&lt;cold-brew&gt;" />
  <row Id="10358" PostHistoryTypeId="2" PostId="5281" RevisionGUID="b45e51c4-24ee-4b35-be3f-e1a25f7c9912" CreationDate="2010-08-16T09:28:08.693" UserId="1990" Text=" 1. enamel pot - no stirring required.&#xD;&#xA; 1. milk from a farmer - boils and boils &#xD;&#xA;&#xD;&#xA;Use milk from a farmer. It might taste weird after years of drinking milk from a box, but my family buys milk from farmers and it boils so easily. First you put it in the fridge for a few hours to settle, then get the cream off the surface. If there's no cream then look for a better farmer who doesn't process the milk before selling :)&#xD;&#xA;&#xD;&#xA;When you boil this kind of milk in a good old enamel pot you don't have to stir anything and it boils instead of running away :)&#xD;&#xA;I once forgot about my milk and came back a few minutes after it started boiling. Still everything was ok." />
  <row Id="10359" PostHistoryTypeId="5" PostId="5219" RevisionGUID="408d281e-764d-4a9c-98bc-3ba38b7652f3" CreationDate="2010-08-16T09:39:44.193" UserId="1443" Comment="added 1 characters in body" Text="To minimize the sticking and possible burning, first rinse your pan with cold water.  Swirl the water around and pour out.  Don't wipe the residual water from the pan.  The thin layer of water that will remain is heavier in density than the milk and forms a thin film across the bottom of the pan making the casein (milk protein) less likely to stick and bond as easily with the bottom of the pan.&#xD;&#xA;&#xD;&#xA;This doesn't make it fool-proof...if it boils and cooks too long it can still stick but if you're just scalding the milk it will minimize the amount of protein able to stick to the pan.  As long as your just bringing it up to a simmer then you don't need to stir it during this process.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10360" PostHistoryTypeId="2" PostId="5282" RevisionGUID="c764e843-26ec-4b69-a37b-25098141468d" CreationDate="2010-08-16T09:46:56.397" UserId="1443" Text="Somewhat counter-intuitively, bacteria can't grow really well in an environment that's pure sugar.  Just keep it dry." />
  <row Id="10361" PostHistoryTypeId="6" PostId="3328" RevisionGUID="24f09fd2-a584-45ad-b18d-2e1f26823c42" CreationDate="2010-08-16T09:47:21.450" UserId="1443" Comment="edited tags" Text="&lt;food-differences&gt;&lt;bacon&gt;&lt;gammon&gt;" />
  <row Id="10362" PostHistoryTypeId="6" PostId="5243" RevisionGUID="281f1bd1-7912-491c-b52b-94411bcc1363" CreationDate="2010-08-16T09:48:09.720" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;drinks&gt;&lt;coffee&gt;" />
  <row Id="10363" PostHistoryTypeId="6" PostId="567" RevisionGUID="a679c87f-e575-4105-b72a-564b3640a32f" CreationDate="2010-08-16T09:52:17.813" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;cooking-techniques&gt;&lt;onions&gt;&lt;cutting&gt;" />
  <row Id="10364" PostHistoryTypeId="6" PostId="396" RevisionGUID="5bd61048-182e-4435-8677-110b3d7ca530" CreationDate="2010-08-16T09:53:41.790" UserId="1443" Comment="edited tags" Text="&lt;resources&gt;&lt;tips&gt;&lt;cookbook&gt;" />
  <row Id="10365" PostHistoryTypeId="6" PostId="2574" RevisionGUID="7c303242-c074-4e82-9270-ec106486fc0f" CreationDate="2010-08-16T09:54:52.837" UserId="1443" Comment="edited tags; edited tags" Text="&lt;pasta&gt;&lt;food-science&gt;&lt;salt&gt;&lt;boiling&gt;" />
  <row Id="10366" PostHistoryTypeId="6" PostId="895" RevisionGUID="eac68e69-b6b3-42ba-bd74-6eff272e3804" CreationDate="2010-08-16T09:58:11.617" UserId="1443" Comment="edited tags" Text="&lt;preparation&gt;&lt;garlic&gt;&lt;shortcuts&gt;" />
  <row Id="10367" PostHistoryTypeId="6" PostId="3" RevisionGUID="3afc39c7-9803-445c-a83c-c19b3e626be7" CreationDate="2010-08-16T09:58:35.267" UserId="1443" Comment="edited tags" Text="&lt;eggs&gt;&lt;ingredients&gt;&lt;food-differences&gt;" />
  <row Id="10368" PostHistoryTypeId="2" PostId="5283" RevisionGUID="db7aa3ff-5d28-48ff-8fa3-543184dc3325" CreationDate="2010-08-16T11:13:17.307" UserId="1805" Text="My error was that I pour the water along the edge of the glass, I hat to pur it directily on the foam, in this way the water dissolves the coffee since it has a bigger surface in contact with the foam." />
  <row Id="10369" PostHistoryTypeId="5" PostId="5283" RevisionGUID="d75bce4f-b346-4993-baa3-17c507113f51" CreationDate="2010-08-16T11:19:19.010" UserId="87" Comment="added 2 characters in body" Text="My error was that I poured the water along the edge of the glass, I had to pour it directly on the foam, in this way the water dissolves the coffee since it has a bigger surface in contact with the foam." />
  <row Id="10370" PostHistoryTypeId="2" PostId="5284" RevisionGUID="e346d9e4-24ef-4ff6-a0f6-7d6680bfef24" CreationDate="2010-08-16T12:29:22.993" UserId="1816" Text="A cook I know always discards the core of the onion when chopping it.  Is there any reason for this?  In professional demonstrations and cooking classes, I've never seen it done.  From observation, it does seem to make chopping or mincing the way I've always been taught a bit easier, as the core can be awkwardly shaped, but other than that is there anything besides personal preference to it?" />
  <row Id="10371" PostHistoryTypeId="1" PostId="5284" RevisionGUID="e346d9e4-24ef-4ff6-a0f6-7d6680bfef24" CreationDate="2010-08-16T12:29:22.993" UserId="1816" Text="Reasons for Discarding the Core of the Onion When Chopping?" />
  <row Id="10372" PostHistoryTypeId="3" PostId="5284" RevisionGUID="e346d9e4-24ef-4ff6-a0f6-7d6680bfef24" CreationDate="2010-08-16T12:29:22.993" UserId="1816" Text="&lt;onions&gt;&lt;knife-skills&gt;&lt;chopping&gt;" />
  <row Id="10373" PostHistoryTypeId="2" PostId="5285" RevisionGUID="220843c2-0d90-4109-8de3-93cb04996711" CreationDate="2010-08-16T12:30:11.993" UserId="15" Text="One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I have made one recipe for them below but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (ie is it particularly important to roast them before use, etc). Please add some suggestions.&#xD;&#xA;&#xD;&#xA;(if you're unfamiliar they are poblano-ish looking peppers with a purple-ish color to them)" />
  <row Id="10374" PostHistoryTypeId="1" PostId="5285" RevisionGUID="220843c2-0d90-4109-8de3-93cb04996711" CreationDate="2010-08-16T12:30:11.993" UserId="15" Text="Chocolate Peppers" />
  <row Id="10375" PostHistoryTypeId="3" PostId="5285" RevisionGUID="220843c2-0d90-4109-8de3-93cb04996711" CreationDate="2010-08-16T12:30:11.993" UserId="15" Text="&lt;technique&gt;&lt;preparation&gt;&lt;flavor&gt;&lt;peppers&gt;" />
  <row Id="10376" PostHistoryTypeId="16" PostId="5285" RevisionGUID="220843c2-0d90-4109-8de3-93cb04996711" CreationDate="2010-08-16T12:30:11.993" UserId="15" />
  <row Id="10379" PostHistoryTypeId="2" PostId="5287" RevisionGUID="7fd31c6b-6662-4ec1-8b48-c976d26b22fb" CreationDate="2010-08-16T12:58:34.463" UserId="123" Text="I was recently asked where one could find meat that could be prepared &quot;blue to blue-rare&quot;. What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable source?&#xD;&#xA;&#xD;&#xA;I imagine chicken and pork are out due to salmonella and trichina, but what about (non ground) beef? Are any other land animals typically prepared this way?" />
  <row Id="10380" PostHistoryTypeId="1" PostId="5287" RevisionGUID="7fd31c6b-6662-4ec1-8b48-c976d26b22fb" CreationDate="2010-08-16T12:58:34.463" UserId="123" Text="How do you source meat that will be undercooked?" />
  <row Id="10381" PostHistoryTypeId="3" PostId="5287" RevisionGUID="7fd31c6b-6662-4ec1-8b48-c976d26b22fb" CreationDate="2010-08-16T12:58:34.463" UserId="123" Text="&lt;food-safety&gt;&lt;meat&gt;" />
  <row Id="10382" PostHistoryTypeId="2" PostId="5288" RevisionGUID="6cd15b1c-02a2-4aef-9518-793da9388469" CreationDate="2010-08-16T13:11:07.567" UserId="218" Text="The thing to remember, vis a vis bacterial contamination, is that it's almost always the OUTSIDE of the meat that's contaminated, not the inside. With pork and chicken you're worried about an internal parasite/bacteria, which is why they're not cooked rare.&#xD;&#xA;&#xD;&#xA;With beef, if it's grade A, it's good to go, and most everything you buy in the grocery store is fine. With tuna (which is another one people like super-rare) the story is mostly the same, though the chance of getting a parasite from fish is higher. In both cases, do a hot sear on the outside, and it'll take care of any bacteria that may be hanging around.&#xD;&#xA;&#xD;&#xA;The reason ground beef is considered a higher threat is because the &quot;outside&quot; is pretty much the whole thing after the grinding process. " />
  <row Id="10383" PostHistoryTypeId="2" PostId="5289" RevisionGUID="cfc94d8b-8ef2-4086-999e-992cde00713c" CreationDate="2010-08-16T13:24:43.323" UserId="964" Text=" - Bread Pudding" />
  <row Id="10384" PostHistoryTypeId="16" PostId="5289" RevisionGUID="cfc94d8b-8ef2-4086-999e-992cde00713c" CreationDate="2010-08-16T13:24:43.323" UserId="-1" />
  <row Id="10385" PostHistoryTypeId="2" PostId="5290" RevisionGUID="2fa25c8c-e930-4d5b-a08b-c785b6b96ac4" CreationDate="2010-08-16T13:25:11.217" UserId="1672" Text="The core makes you cry much more than the rest of the onion, if you're prone to tears. There's actually already a [question about onions and tears][1], with an answer explaining this.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying" />
  <row Id="10386" PostHistoryTypeId="2" PostId="5291" RevisionGUID="7b0457f2-2ee5-4c88-b6ce-c32964d0496a" CreationDate="2010-08-16T13:25:33.367" UserId="218" Text="White sugar was commonly used as a preservative in the past, in much the same way as salt. It's wildly hygroscopic (like salt), and an excellent desiccant, so if you packed something in it, it would accelerate the drying process. &#xD;&#xA;&#xD;&#xA;Salt was more common simply because many things like eating/living in WET sugar, so you had to be careful with how much water was in the thing you were trying to preserve. But as long as the sugar was dry it's an extremely hostile environment for bacteria and little crawly things.&#xD;&#xA;&#xD;&#xA;Kept dry, it will last forever. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10387" PostHistoryTypeId="6" PostId="5287" RevisionGUID="6b4413d7-2fd1-4a8b-8f38-a5955c065315" CreationDate="2010-08-16T13:40:41.960" UserId="1443" Comment="edited tags; edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;raw-meat&gt;" />
  <row Id="10389" PostHistoryTypeId="2" PostId="5293" RevisionGUID="cd21f139-7da9-4763-9b51-edf33f5b5dfc" CreationDate="2010-08-16T13:59:42.897" UserId="218" Text="Stuffing. Pretty much any stale bread product can be made into stuffing: I once made an old batch of cinnamon rolls into stuffing for pork chops. I made enough chops for 2 days of leftovers, and my guests wolfed the entire batch in one meal. No leftovers for me, AND I get asked about it to this very day." />
  <row Id="10390" PostHistoryTypeId="16" PostId="5293" RevisionGUID="cd21f139-7da9-4763-9b51-edf33f5b5dfc" CreationDate="2010-08-16T13:59:42.897" UserId="-1" />
  <row Id="10391" PostHistoryTypeId="5" PostId="5279" RevisionGUID="e5ed721d-1551-419c-8bd3-16ad3b09a8a9" CreationDate="2010-08-16T14:00:46.060" UserId="1443" Comment="added 1 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Crutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- Bread pudding&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10392" PostHistoryTypeId="5" PostId="5279" RevisionGUID="a87d17ac-bfc7-4a07-ba98-66598e128be4" CreationDate="2010-08-16T14:06:28.027" UserId="67" Comment="breadcrumbs" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Crutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- Bread pudding&#xD;&#xA;- freeze to use later for breadcrumbs.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10396" PostHistoryTypeId="5" PostId="5279" RevisionGUID="100f6d35-2df5-47f7-a885-5da8442c6d34" CreationDate="2010-08-16T14:11:09.420" UserId="486" Comment="added 75 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Croutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- Bread pudding&#xD;&#xA;- freeze to use later for breadcrumbs&#xD;&#xA;- [Summer Pudding][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Summer_pudding" />
  <row Id="10397" PostHistoryTypeId="2" PostId="5295" RevisionGUID="6d80f45c-ca4a-4060-b4c5-4df2259cb0c5" CreationDate="2010-08-16T14:15:09.660" UserId="1946" Text="Sulfurous gas became sulfuric acid when in contact with water, so with your eyes... simple cut the onion within water and the sulfuric acid will not be volatile, saving your eyes !" />
  <row Id="10398" PostHistoryTypeId="5" PostId="5291" RevisionGUID="5bfb630c-6637-49c2-8418-f6a160a8b740" CreationDate="2010-08-16T14:31:02.167" UserId="218" Comment="added 148 characters in body" Text="White sugar was commonly used as a preservative in the past, in much the same way as salt. It's wildly hygroscopic (like salt), and an excellent desiccant, so if you packed something in it, it would accelerate the drying process. This is actually the origin of fruit jam and fruit preserves, which are still common today, even after better methods of preservation are available.&#xD;&#xA;&#xD;&#xA;Salt was more common simply because many things like eating/living in WET sugar, so you had to be careful with how much water was in the thing you were trying to preserve. But as long as the sugar was dry it's an extremely hostile environment for bacteria and little crawly things.&#xD;&#xA;&#xD;&#xA;Kept dry, it will last forever. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10399" PostHistoryTypeId="2" PostId="5296" RevisionGUID="0c43be04-c561-45f8-9ca1-db4646951015" CreationDate="2010-08-16T14:58:27.420" UserId="1672" Text="I'm guessing most people these days use fresh toasted bread for it, but bruschetta is a centuries-old way of using bread that's going stale." />
  <row Id="10400" PostHistoryTypeId="16" PostId="5296" RevisionGUID="0c43be04-c561-45f8-9ca1-db4646951015" CreationDate="2010-08-16T14:58:27.420" UserId="-1" />
  <row Id="10401" PostHistoryTypeId="2" PostId="5297" RevisionGUID="9aee563e-f7e4-43cd-a294-94e0fee52623" CreationDate="2010-08-16T15:18:40.560" UserId="251" Text="I recently went to a farmers market and bough some grass-fed beef.  I went with what we normally buy, and got a couple of bone-in think cut ribeye.  I typically prepare this by liberally applying salt and pepper, letting it come to room temp, grilling (gas) over high heat for a few minutes on each side to about 125-130, then letting it rest for 10 minutes or so.  This gets it to a good medium-rare after resting.  I then slice it across grain, cutting each piece about .25 inch think.&#xD;&#xA;&#xD;&#xA;This works great, and loved it every time.  I love the ribeye since it has a good amount of fat (thus flavor), and it not too tough.&#xD;&#xA;&#xD;&#xA;The guy we bough the grass-fed beef from warned us that they typically are a little tougher and less fatty so they typically marinate overnight.  I thought this was odd for a ribeye, and prepared it like normal.&#xD;&#xA;&#xD;&#xA;Although the flavor was VERY BEEFY (almost too much), way more than the typical high end (probably corn fed) beef we buy, it was SO tough.  It was like leather.  I guess this is not uncommon for grass-fed beef, but what should I do next time to make this more enjoyable?&#xD;&#xA;&#xD;&#xA;Marinate?  Emulate dry aging by cooking low temp for a while, then grilling?  Any other tips?" />
  <row Id="10402" PostHistoryTypeId="1" PostId="5297" RevisionGUID="9aee563e-f7e4-43cd-a294-94e0fee52623" CreationDate="2010-08-16T15:18:40.560" UserId="251" Text="grass-fed beef preparation" />
  <row Id="10403" PostHistoryTypeId="3" PostId="5297" RevisionGUID="9aee563e-f7e4-43cd-a294-94e0fee52623" CreationDate="2010-08-16T15:18:40.560" UserId="251" Text="&lt;preparation&gt;&lt;grilling&gt;&lt;beef&gt;&lt;dry-aging&gt;" />
  <row Id="10404" PostHistoryTypeId="5" PostId="5297" RevisionGUID="8814e7e4-1b2e-48dc-b696-a6f3f1de1e11" CreationDate="2010-08-16T15:30:37.977" UserId="1443" Comment="tags, spelling" Text="I recently went to a farmers market and bought some grass-fed beef.  I went with what we normally buy, and got a couple of bone-in thick cut ribeye.  I typically prepare this by liberally applying salt and pepper, letting it come to room temp, grilling (gas) over high heat for a few minutes on each side to about 125-130, then letting it rest for 10 minutes or so.  This gets it to a good medium-rare after resting.  I then slice it across grain, cutting each piece about .25 inch think.&#xD;&#xA;&#xD;&#xA;This works great, and loved it every time.  I love the ribeye since it has a good amount of fat (thus flavor), and it not too tough.&#xD;&#xA;&#xD;&#xA;The guy we bought the grass-fed beef from warned us that they typically are a little tougher and less fatty so they typically marinate overnight.  I thought this was odd for a ribeye, and prepared it like normal.&#xD;&#xA;&#xD;&#xA;Although the flavor was VERY BEEFY (almost too much), way more than the typical high end (probably corn fed) beef we buy, it was SO tough.  It was like leather.  I guess this is not uncommon for grass-fed beef, but what should I do next time to make this more enjoyable?&#xD;&#xA;&#xD;&#xA;Marinate?  Emulate dry aging by cooking low temp for a while, then grilling?  Any other tips?" />
  <row Id="10405" PostHistoryTypeId="6" PostId="5297" RevisionGUID="8814e7e4-1b2e-48dc-b696-a6f3f1de1e11" CreationDate="2010-08-16T15:30:37.977" UserId="1443" Comment="tags, spelling" Text="&lt;preparation&gt;&lt;recipe-problems&gt;&lt;grilling&gt;&lt;steak&gt;&lt;beef&gt;" />
  <row Id="10406" PostHistoryTypeId="5" PostId="5279" RevisionGUID="33fbf517-d677-4180-b607-21312f7de605" CreationDate="2010-08-16T15:34:53.380" UserId="1443" Comment="add bruschetta, removed breadcrumb duplicate" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Croutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- Bread pudding&#xD;&#xA;- [Summer Pudding][1]&#xD;&#xA;- Bruschetta&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Summer_pudding" />
  <row Id="10407" PostHistoryTypeId="5" PostId="557" RevisionGUID="27436292-07a6-499f-b6d3-ad450e71b6b0" CreationDate="2010-08-16T15:38:20.683" UserId="1393" Comment="edited body" Text="I would say it depends. Some recipes need salt to work. If you use yeast, you need salt to control the gross. If the usage of salt is for taste, I first look if I can use a healthier substitute. This depends on the particular dish, however, since in my family we all like hot spicy food, we usually do not need any salt. Instead we enjoy the healthy benefits of turmeric, ginger and other spices that even make the food tastier than with salt." />
  <row Id="10408" PostHistoryTypeId="2" PostId="5298" RevisionGUID="ee9bab2c-bfd1-4947-80b7-58d5f9041c9d" CreationDate="2010-08-16T15:46:36.053" UserId="1832" Text="Feeding the birds :-)" />
  <row Id="10409" PostHistoryTypeId="16" PostId="5298" RevisionGUID="ee9bab2c-bfd1-4947-80b7-58d5f9041c9d" CreationDate="2010-08-16T15:46:36.053" UserId="-1" />
  <row Id="10410" PostHistoryTypeId="2" PostId="5299" RevisionGUID="2e2442b6-f315-4ffc-a38b-36928a07f524" CreationDate="2010-08-16T15:58:29.463" UserDisplayName="Tony" Text="I get my beef by the quarter cow from a local rancher.  I don't bother marinating;  just be more attentive when grilling.  Two minutes on high, flip for a minute, lower the heat,  and after maybe another five minutes (testing every two minuted by touching the meat and testing for doneness) and you're good.&#xD;&#xA;&#xD;&#xA;Keep up with the salt/pepper/herb 30 minutes before grilling; that denatures the proteins and keeps things moist. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10411" PostHistoryTypeId="2" PostId="5300" RevisionGUID="6f86118e-7157-47c5-aa3e-7b5c5c7a9d3c" CreationDate="2010-08-16T16:39:41.380" UserId="1759" Text="There is one reason I might do this. _If_ the core is _green_, that is starting to form a sprout. I cut that out as it can be bitter. Otherwise I don't know why one would do that." />
  <row Id="10413" PostHistoryTypeId="2" PostId="5301" RevisionGUID="e5ddf4cd-c6ed-40f7-9440-fd1589a4b5bd" CreationDate="2010-08-16T16:56:12.717" UserId="177" Text="I recently saw a stew recipe for Conch and wanted to try it - I've never purchased it before from an actual fish market (only in cans).  What should I look for and any tips on cleaning would be great!!" />
  <row Id="10414" PostHistoryTypeId="1" PostId="5301" RevisionGUID="e5ddf4cd-c6ed-40f7-9440-fd1589a4b5bd" CreationDate="2010-08-16T16:56:12.717" UserId="177" Text="When buying conch, what should I look for to make sure it's fresh?" />
  <row Id="10415" PostHistoryTypeId="3" PostId="5301" RevisionGUID="e5ddf4cd-c6ed-40f7-9440-fd1589a4b5bd" CreationDate="2010-08-16T16:56:12.717" UserId="177" Text="&lt;seafood&gt;" />
  <row Id="10416" PostHistoryTypeId="2" PostId="5302" RevisionGUID="bc40ad1f-279a-40d5-a227-7918d702cd13" CreationDate="2010-08-16T17:20:09.620" UserId="364" Text="I would like to experiment more with muffin recipes, but I don't want to stray too far and end up with inedible product. Are there basic parameters I should follow in creating my own muffin recipe? &#xD;&#xA;&#xD;&#xA;What makes a muffin a muffin, as opposed to a cupcake? &#xD;&#xA;&#xD;&#xA;What proportion of wet to dry ingredients should I use? &#xD;&#xA;&#xD;&#xA;What is a good method for converting one fruit/veggie ingredient to another? So if I have a great apple muffin recipe, how do I know how many berries to use instead? Or grated carrot or squash?" />
  <row Id="10417" PostHistoryTypeId="1" PostId="5302" RevisionGUID="bc40ad1f-279a-40d5-a227-7918d702cd13" CreationDate="2010-08-16T17:20:09.620" UserId="364" Text="How to create a muffin recipe" />
  <row Id="10418" PostHistoryTypeId="3" PostId="5302" RevisionGUID="bc40ad1f-279a-40d5-a227-7918d702cd13" CreationDate="2010-08-16T17:20:09.620" UserId="364" Text="&lt;substitutions&gt;&lt;baking&gt;" />
  <row Id="10419" PostHistoryTypeId="2" PostId="5303" RevisionGUID="b70fe55b-fca7-49c6-9a19-3bb4ed4b8fed" CreationDate="2010-08-16T17:30:01.940" UserId="1393" Text="The biggest differences between muffin and cupcake:&#xD;&#xA;&#xD;&#xA;(1) muffins are usually not frosted, at most lightly glazed&#xD;&#xA;(2) muffins usually just have you mix wet and dry ingredients separately, while cupcakes have you cream the butter and sugar&#xD;&#xA;&#xD;&#xA;When substituting fruits and veggies, you don't need to worry much. Start by doing it simply by volume (1 cup of berrries instead of 1 cup of apple pieces) and you won't be too far off. If the new ingredient is significantly wetter or drier you might want to adjust the liquid a bit." />
  <row Id="10420" PostHistoryTypeId="2" PostId="5304" RevisionGUID="dc3f694d-3707-4f61-bc01-052add54de6a" CreationDate="2010-08-16T17:30:41.143" UserId="1443" Text="Conch should have a nice light pink color.  If it's gray or browned, steer clear.  Like most seafood, the best indicator is smell.  If it smells salty like a walk near the beach, it's fine.  If it smells like a stagnant wharf or a warm dumpster, steer clear. To clean, run it under cold water.  Cut off any membrane, and drain it before cooking.  Conch is chewy, so don't treat it like scallops or lobster.  It can be tenderized through pounding, cooked in a pressure-cooker, food-processed and stewed, or slow-cooked.  Keep an eye on the texture.  Chewy conch is not ideal. &#xD;&#xA;&#xD;&#xA;This is assuming you aren't buying conch in the shell.&#xD;&#xA;&#xD;&#xA;&gt;If you decide to buy the conch in the shell, you’ll need to extract it. Wash the shell containing the conch under cold running water. Carefully drop 1 to 3 whole shells into 6 quarts of boiling water, adding in a tablespoon of salt. Boil for about 40 minutes. Using a fork or other pronged instrument, pull out the conch meat from the shells and throw away the green matter. You can save the shell for decoration if you like. Rinse the extracted meat under cold water.&#xD;&#xA;&#xD;&#xA;&gt;Another procedure for cleaning out the shell is to whack the bulging side of the shell with a hammer to break it. Slip a knife into the shell and twist it around until you feel the muscle detach from the shell. Grab the piece of meat sticking out and pull hard, then cut away the stomach and tail.&#xD;&#xA;&#xD;&#xA;Read more: [article.cfm/how_to_buy_and_clean_a_conch][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://latincaribbeancuisine.suite101.com/article.cfm/how_to_buy_and_clean_a_conch#ixzz0wn5Mt11C" />
  <row Id="10421" PostHistoryTypeId="2" PostId="5305" RevisionGUID="b6cdd6bb-4cf7-46a1-bfa4-e35657bcceb1" CreationDate="2010-08-16T17:31:17.947" UserId="1759" Text="I would say either, but do consider a _convection_ oven. &#xD;&#xA;&#xD;&#xA;The keys to baking are:&#xD;&#xA;&#xD;&#xA; - Accurate temperature.&#xD;&#xA; - Even heat. &#xD;&#xA; - Humidity.&#xD;&#xA;&#xD;&#xA;A couple of links on convection ovens.&#xD;&#xA;http://www.finecooking.com/articles/convection-ovens.aspx&#xD;&#xA;[http://en.wikipedia.org/wiki/Convection_oven][1]&#xD;&#xA;&#xD;&#xA;There are a number of posts on the forum recommending the use of oven thermometers and also keeping a pizza stone in an oven. These recommendations help achieve the goals of accurate temps and even heat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Convection_oven" />
  <row Id="10422" PostHistoryTypeId="2" PostId="5306" RevisionGUID="8b6dca21-b07e-4dfa-a2b0-20f9686438ee" CreationDate="2010-08-16T17:31:56.743" UserId="218" Text="Whew. This isn't as easy as you'd think. The short of the &quot;cupcake&quot; question is simple though: often there is *no* difference. Many big breakfast chains will serve you cake batter &quot;muffins&quot; in a heartbeat. A true muffin will be a bit coarser, a bit more bread-y.&#xD;&#xA;&#xD;&#xA;The basic muffin (oil,egg,milk,powder,flour) is easy. The problem is when you start mixing in flavor. For heavy stuff (pumpkin leaps to mind) you need to add baking powder and baking soda as well. I also tend to separate my eggs, and fold in some egg whites for a little extra lightness.&#xD;&#xA;&#xD;&#xA;For berries and wet things, shake 'em in some flour first, so all the fruit doesn't settle to the bottom of the pan. I'd shake them in the flour you plan on using for the muffins, so you don't get too much flour.&#xD;&#xA;&#xD;&#xA;Sour cream, yoghurt, and buttermilk can all be subbed in for some of the milk. Thicker batter needs to have proportionately more leavening agent, while looser, wetter batter should have less (so as to avoid weird bubbles).&#xD;&#xA;" />
  <row Id="10423" PostHistoryTypeId="5" PostId="5306" RevisionGUID="694ddfd4-ce55-40ec-b65b-f8a4a5c53474" CreationDate="2010-08-16T17:38:12.813" UserId="218" Comment="added 529 characters in body; added 82 characters in body" Text="Whew. This isn't as easy as you'd think. The short of the &quot;cupcake&quot; question is simple though: often there is *no* difference. Many big breakfast chains will serve you cake batter &quot;muffins&quot; in a heartbeat. A true muffin will be a bit coarser, a bit more bread-y. It's like the difference between a biscuit and a scone.&#xD;&#xA;&#xD;&#xA;The basic muffin (oil,egg,milk,powder,flour) is easy. The problem is when you start mixing in flavor. For heavy stuff (pumpkin leaps to mind) you need to add more baking powder and baking soda as well. I also tend to separate my eggs, and fold in some beaten egg whites for a little extra lightness.&#xD;&#xA;&#xD;&#xA;For berries and wet things, shake 'em in some flour first, so all the fruit doesn't settle to the bottom of the muffin. I'd shake them in the flour you plan on using for the muffins, so you don't get too much flour in your batter. If you're using frozen fruit, don't bother to thaw.&#xD;&#xA;&#xD;&#xA;Sour cream, yoghurt, and buttermilk can all be subbed in for some of the milk. Thicker batter needs to have proportionately more leavening agent, while looser, wetter batter should have less (so as to avoid weird bubbles). There is no &quot;right&quot; consistency for muffin batter: some will be thicker and some will be thinner. &#xD;&#xA;&#xD;&#xA;With subbing in different fruits and vegetables, the most important thing to consider is their water content. Berries are pretty much interchangeable. Apples and peaches, on the other hand, aren't. I'd rate a peach as being more like a berry in that sense (I used to go to a place that made peach and cream cheese muffins that were literally worth killing for. Literally.)" />
  <row Id="10424" PostHistoryTypeId="2" PostId="5307" RevisionGUID="7d3ff198-22bb-43e3-9e9b-c6e9f989bf9a" CreationDate="2010-08-16T17:42:35.613" UserId="1832" Text="I'm basing this off of observing these recipes all from Smitten Kitchen.  I'm using all the same site with the thought that I want the same person making (or at least adapting) all the recipes.&#xD;&#xA;&#xD;&#xA; - http://smittenkitchen.com/2007/05/always-the-corniest/&#xD;&#xA; - http://smittenkitchen.com/2008/11/olive-oil-muffins/&#xD;&#xA; - http://smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater/&#xD;&#xA; - http://smittenkitchen.com/2007/05/a-new-muffin-in-town/&#xD;&#xA; - http://smittenkitchen.com/2010/01/ricotta-muffins/&#xD;&#xA; - http://smittenkitchen.com/2007/02/a-meatover-and-a-muffin/&#xD;&#xA; - http://smittenkitchen.com/2008/04/whole-wheat-apple-muffins/&#xD;&#xA;&#xD;&#xA;Here's a quick approximation of wet to dry for each (not including small amounts of leavening or spices or things like apples that are both wet/dry ingredients):&#xD;&#xA;&#xD;&#xA; - corn: 2.25 C. dry to 1.5 C. wet&#xD;&#xA; - olive oil: 2.75 C. dry to 1.5 C. wet&#xD;&#xA; - pumpkin: 2.75 C. dry to 1.5 C. wet&#xD;&#xA; - raspberry: 3.15 C. dry to 1.7 C. wet&#xD;&#xA; - ricotta: 3.75 C. dry to 2.5 C. wet&#xD;&#xA; - sour cream: 2.25 C. dry to 1.75 C. wet&#xD;&#xA; - wheat: 3 C. dry to 1.75 C. wet&#xD;&#xA;&#xD;&#xA;As you can see, most recipes have about 3 cups of dry ingredients to 1.5 or 2 cups of wet ingredients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10425" PostHistoryTypeId="2" PostId="5308" RevisionGUID="d2dae059-01dd-481f-b87f-84e27dd3c294" CreationDate="2010-08-16T17:46:00.787" UserId="1816" Text="Michael Ruhlman's [Ratio][1] defines a muffin as a form of a quick bread.  The basic quick bread ratio is:&#xD;&#xA;&#xD;&#xA;&gt; 2 parts flour&#xD;&#xA;&gt; 2 parts liquid&#xD;&#xA;&gt; 1 part egg&#xD;&#xA;&gt; 1 part fat&#xD;&#xA;&#xD;&#xA;So you can make a muffin with those basic ingredients in about that ratio.  Remove any of those ingredients, and you no longer have a muffin.  Substantially change those ingredients, and you've moved somewhere else in the dough continuum or even towards a batter.&#xD;&#xA;&#xD;&#xA;Personally I'd classify a cupcake as a type of cake.  The ratio for pound and sponge cake are both:&#xD;&#xA;&#xD;&#xA;&gt; 1 part butter&#xD;&#xA;&gt; 1 part sugar&#xD;&#xA;&gt; 1 part egg&#xD;&#xA;&gt; 1 part flour&#xD;&#xA;&#xD;&#xA;The differences between cakes are often the mixing method - creaming versus foaming, for example.  You can see, though, that in a muffin your flour-to-fat ratio is higher than in a cake.  Muffins also don't require sugars.  Cakes and cupcakes do.&#xD;&#xA;&#xD;&#xA;From the basic quick bread ratio, you should be able to add any fruit or other ingredients (try bacon or turkey bacon), substitute in dry ingredients for flour such as bran or oatmeal (or another grain), and make a lot of other interesting changes.  Just make sure you stick to the basic proportion of a quick bread.  If you add a very wet ingredient, remove some liquid.  Change tastes by adjusting oil versus butter (or browning your butter).  Add sugar, baking powder or soda for leavening, spices, extracts, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1281980329&amp;sr=8-1" />
  <row Id="10426" PostHistoryTypeId="5" PostId="5307" RevisionGUID="f2301194-ccd3-4223-bf1e-63be13f75c32" CreationDate="2010-08-16T17:50:13.697" UserId="1832" Comment="added 499 characters in body" Text="I'm basing this off of observing these recipes all from Smitten Kitchen.  I'm using all the same site with the thought that I want the same person making (or at least adapting) all the recipes.&#xD;&#xA;&#xD;&#xA; - http://smittenkitchen.com/2007/05/always-the-corniest/&#xD;&#xA; - http://smittenkitchen.com/2008/11/olive-oil-muffins/&#xD;&#xA; - http://smittenkitchen.com/2006/10/promise-keeper-pumpkin-eater/&#xD;&#xA; - http://smittenkitchen.com/2007/05/a-new-muffin-in-town/&#xD;&#xA; - http://smittenkitchen.com/2010/01/ricotta-muffins/&#xD;&#xA; - http://smittenkitchen.com/2007/02/a-meatover-and-a-muffin/&#xD;&#xA; - http://smittenkitchen.com/2008/04/whole-wheat-apple-muffins/&#xD;&#xA;&#xD;&#xA;Here's a quick approximation of wet to dry for each (not including small amounts of leavening or spices or things like apples that are both wet/dry ingredients):&#xD;&#xA;&#xD;&#xA; - corn: 2.25 C. dry to 1.5 C. wet&#xD;&#xA; - olive oil: 2.75 C. dry to 1.5 C. wet&#xD;&#xA; - pumpkin: 2.75 C. dry to 1.5 C. wet&#xD;&#xA; - raspberry: 3.15 C. dry to 1.7 C. wet&#xD;&#xA; - ricotta: 3.75 C. dry to 2.5 C. wet&#xD;&#xA; - sour cream: 2.25 C. dry to 1.75 C. wet&#xD;&#xA; - wheat: 3 C. dry to 1.75 C. wet&#xD;&#xA;&#xD;&#xA;As you can see, most recipes have about 3 cups of dry ingredients to 1.5 or 2 cups of wet ingredients. To be more detailed: &#xD;&#xA;&#xD;&#xA; - Most of the recipes have about 1 C. flour and 1 C. sugar.&#xD;&#xA; - Around 1/2 C. of fat (butter or oil).&#xD;&#xA; - Between 0-2 large eggs...so I would try 1 egg to start with.&#xD;&#xA; - Between 1/2 tsp. and 1 Tbsp. baking soda...so I would try 2 tsp.&#xD;&#xA; - 1/2 tsp. of salt.&#xD;&#xA;&#xD;&#xA;As to your other questions, I think the other respondents nailed them:&#xD;&#xA;&#xD;&#xA; - Cupcakes have frosting, muffins might have a light icing at most.&#xD;&#xA; - Adjusting for berries, other fruits and so on depends a lot on the season.&#xD;&#xA;" />
  <row Id="10427" PostHistoryTypeId="5" PostId="5308" RevisionGUID="527713b2-3cfd-4833-99a9-e78ff12ed452" CreationDate="2010-08-16T18:03:46.180" UserId="1816" Comment="added 16 characters in body" Text="Michael Ruhlman's [Ratio][1] defines a muffin as a form of a quick bread.  The basic quick bread ratio is:&#xD;&#xA;&#xD;&#xA;&gt; * 2 parts flour&#xD;&#xA;&gt; * 2 parts liquid&#xD;&#xA;&gt; * 1 part egg&#xD;&#xA;&gt; * 1 part fat&#xD;&#xA;&#xD;&#xA;So you can make a muffin with those basic ingredients in about that ratio.  Remove any of those ingredients, and you no longer have a muffin.  Substantially change those ingredients, and you've moved somewhere else in the dough continuum or even towards a batter.&#xD;&#xA;&#xD;&#xA;Personally I'd classify a cupcake as a type of cake.  The ratio for pound and sponge cake are both:&#xD;&#xA;&#xD;&#xA;&gt; * 1 part butter&#xD;&#xA;&gt; * 1 part sugar&#xD;&#xA;&gt; * 1 part egg&#xD;&#xA;&gt; * 1 part flour&#xD;&#xA;&#xD;&#xA;The differences between cakes are often the mixing method - creaming versus foaming, for example.  You can see, though, that in a muffin your flour-to-fat ratio is higher than in a cake.  Muffins also don't require sugars.  Cakes and cupcakes do.&#xD;&#xA;&#xD;&#xA;From the basic quick bread ratio, you should be able to add any fruit or other ingredients (try bacon or turkey bacon), substitute in dry ingredients for flour such as bran or oatmeal (or another grain), and make a lot of other interesting changes.  Just make sure you stick to the basic proportion of a quick bread.  If you add a very wet ingredient, remove some liquid.  Change tastes by adjusting oil versus butter (or browning your butter).  Add sugar, baking powder or soda for leavening, spices, extracts, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1281980329&amp;sr=8-1" />
  <row Id="10428" PostHistoryTypeId="2" PostId="5309" RevisionGUID="acf2373c-4b88-459a-bab2-b8f9dce37ba8" CreationDate="2010-08-16T18:46:44.407" UserId="649" Text="Safety: Induction ranges are safer. For those with kids in the house, there is less chance of them being badly burned by the range itself. And there is no chance of pilot light failure and build-up of dangerous levels of gas.&#xD;&#xA;&#xD;&#xA;Efficiency: Induction ranges are more efficient than gas, and far more efficient than standard electrical ranges.&#xD;&#xA;&#xD;&#xA;Heating capacity: Even the cheaper induction ranges are capable of producing much higher levels of heat than even high-end home gas ranges. Something to keep in mind if you are doing much wok cooking or pan searing.&#xD;&#xA;&#xD;&#xA;Durability: The metal surfaces on the gas range are pretty tough to harm. Ceramic can be chipped or cracked. &#xD;&#xA;&#xD;&#xA;Cleaning: The induction range is one flat surface. No nooks and crannies for little pieces of raw or burnt food to escape into. However, you can't use the same type of scrubbing and scouring without scratching the surface." />
  <row Id="10429" PostHistoryTypeId="16" PostId="5309" RevisionGUID="acf2373c-4b88-459a-bab2-b8f9dce37ba8" CreationDate="2010-08-16T18:46:44.407" UserId="-1" />
  <row Id="10430" PostHistoryTypeId="2" PostId="5310" RevisionGUID="952fa9b2-4ab2-4a80-ba06-ef97ddb80038" CreationDate="2010-08-16T19:10:05.000" UserId="611" Text=" - French Toast is called Pain Perdu in French, which means reclaimed bread.&#xD;&#xA; - Crushing old bread is the best way to make breadcrumbs for stuffing, batter, whatever.&#xD;&#xA; - In my Navy days, we used to use old bread to soak up some of the oil from deep-fried food. Put a layer of old slices on the bottom of a dish and then drop the aubergines, schnitzels or whatever it was into the dish and let the bread suck all the excess oil out of it.&#xD;&#xA;" />
  <row Id="10431" PostHistoryTypeId="16" PostId="5310" RevisionGUID="952fa9b2-4ab2-4a80-ba06-ef97ddb80038" CreationDate="2010-08-16T19:10:05.000" UserId="-1" />
  <row Id="10432" PostHistoryTypeId="2" PostId="5311" RevisionGUID="82b7c5e1-35e1-498e-ae72-c027f0678104" CreationDate="2010-08-16T19:18:00.163" UserId="611" Text="As long as the sugar is dry, there is nothing that can go wrong with it that will not be immediately visible.&#xD;&#xA;If ants, flies, cockroaches get at it, it'll be pretty obvious.&#xD;&#xA;Invisibles like bacteria or virii can't live on dry sugar, and the same goes for fungi, as it tends to soak up al of the moisture from anything trying to live on it.&#xD;&#xA;&#xD;&#xA;Basically, as long as it's white and nothing is crawling on it, it's fine.&#xD;&#xA;&#xD;&#xA;Sometimes I think that food manufacturers put a best before date on stuff just to make people feel better, or buy replacements every so often.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10433" PostHistoryTypeId="4" PostId="5297" RevisionGUID="fc784cdd-8755-4ad9-8c2f-c7676464cdf8" CreationDate="2010-08-16T19:29:46.413" UserId="251" Comment="edited title" Text="How do you cook grass-fed beef so it is not tough?" />
  <row Id="10434" PostHistoryTypeId="4" PostId="5287" RevisionGUID="ac128a11-2d5f-4e7f-9576-b2069cf6443d" CreationDate="2010-08-16T19:29:56.677" UserId="123" Comment="edited title" Text="How do you source meat that will be minimally cooked?" />
  <row Id="10435" PostHistoryTypeId="2" PostId="5312" RevisionGUID="3dd94923-0a09-455e-98ee-04e4a8527ea6" CreationDate="2010-08-16T19:50:59.030" UserId="2001" Text="Historically it was also used for fondue. I usually use mine for breadcrumbs and french toast already mentioned." />
  <row Id="10436" PostHistoryTypeId="16" PostId="5312" RevisionGUID="3dd94923-0a09-455e-98ee-04e4a8527ea6" CreationDate="2010-08-16T19:50:59.030" UserId="-1" />
  <row Id="10437" PostHistoryTypeId="2" PostId="5313" RevisionGUID="254684f8-8639-409e-b626-1c556dfcd5df" CreationDate="2010-08-16T20:10:52.133" UserId="948" Text="Here's a [method][1] I use for all steak, grassfed or otherwise, that usually gets my great results. The gist is that use a liberal salting and curing period that causes the proteins to react similarly to brining, but without the soggy mess that technique usually involves.  This technique works better with thicker cuts as it gives greater leeway for really trashing the product.&#xD;&#xA;&#xD;&#xA;I have noticed that grass-fed beef is typically lower in intramuscular fat. Probably because that's exactly why beef producers do corn-feeding to bring the cows to market weight.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html" />
  <row Id="10438" PostHistoryTypeId="2" PostId="5314" RevisionGUID="8c99cc45-f82d-4784-b068-4b5747b9aee9" CreationDate="2010-08-16T20:20:29.490" UserId="1220" Text="&gt; I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.&#xD;&#xA;&#xD;&#xA;[Psyllium husk][1] is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks/&quot;Psyllium husk&quot;" />
  <row Id="10439" PostHistoryTypeId="5" PostId="5124" RevisionGUID="139660cf-a098-46fb-aaf8-7e8f5bce1778" CreationDate="2010-08-16T20:23:12.650" UserId="1759" Comment="added 701 characters in body" Text="In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a &quot;vintage&quot; electric stove.&#xD;&#xA;&#xD;&#xA;I am undecided as to whether to choose gas or an induction model. I had gas in a previous house and I really liked it. However, I have reservations about combustion gases and unhealthy effects on air quality. I have heard **great** things about induction ranges, but my biggest reservation there is that I'll need to replace a fair bit of cookware. Personally, I have no experience using induction.&#xD;&#xA;&#xD;&#xA;My question is mainly directed at those who have used both induction and gas, but if you've used either that's ok as well. **So, given a choice between induction or gas, which would you choose?** &#xD;&#xA;&#xD;&#xA;P.S. - Not sure if this should be a community wiki, but if so I'm good with that.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;I was hoping to hear from someone who uses an induction range. The _ideal_ answer would be something like, &quot;I've used gas and induction and when I bought a new range I bought &quot;x&quot; and here's why&quot;. Anyway it's not an ideal world...&#xD;&#xA;&#xD;&#xA;My issue is that I have used gas for cooking and know lots of others who do as well. I have one friend who used an induction range in a vacation home, and her take was that she hated it at first, but then came to like it. Another friend has a countertop induction burner, but he's not a cook as he just uses it to boil water. The thing is that induction ranges are not very common in the U.S. or at least among people I know.&#xD;&#xA;&#xD;&#xA;So, to refine what I'm interested in.... If you are an avid cook, and have used an induction system, &quot;Is it responsive?&quot;, &quot;Is it controllable, in that say, you can set a burner at 180 and it'll stay there?&quot;, &quot;Is it durable and easy to clean?&quot;.&#xD;&#xA;&#xD;&#xA;Also, my reservation about replacing cookware pretty much went away. I found flooring materials through salvage for less than half of what I expected to pay. That pretty much opened up my budget if I decide to go with induction rather than gas.&#xD;&#xA;&#xD;&#xA;Finally, what I really need to do is find a way to test drive an induction range. I'll be checking in with some local shops to see if there is a way to accomplish that. &#xD;&#xA;&#xD;&#xA;_And by the way, I have of course googled on this._&#xD;&#xA;&#xD;&#xA;Thanks for the input so far.&#xD;&#xA;&#xD;&#xA;_**Another Update**_&#xD;&#xA;&#xD;&#xA;I was hoping to get more comparative _experience_ in using gas and induction. I suppose I didn't get much of that because induction ranges do not have wide usage in the U.S. market. &#xD;&#xA;&#xD;&#xA;I _know_ that I generally like cooking on gas ranges. My main concern with gas is indoor air pollution. Somewhere among my bookmarks is an article about particulate matter and CO generated by gas ranges. &#xD;&#xA;&#xD;&#xA;On the other hand, I really like some of the things I've read about induction ranges. Efficiency, safety, control, etc. &#xD;&#xA;&#xD;&#xA;My final decision on what I actually wind up purchasing is down the road a bit. Hopefully, I'll get to &quot;test drive&quot; an induction range in the meantime.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10440" PostHistoryTypeId="5" PostId="5279" RevisionGUID="26a7e712-2eff-4c96-a76f-4c82996c5599" CreationDate="2010-08-16T20:50:37.013" UserId="1443" Comment="added 22 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Croutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- Bread pudding&#xD;&#xA;- [Summer Pudding][1]&#xD;&#xA;- Bruschetta&#xD;&#xA;- Fondue&#xD;&#xA;- Stuffing&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Summer_pudding" />
  <row Id="10441" PostHistoryTypeId="2" PostId="5315" RevisionGUID="6ae5c9d0-029c-49a4-be75-56776bc215d5" CreationDate="2010-08-16T20:55:40.497" UserId="177" Text="I saw a recipe that employed Tomato Flour - how do you turn tomato's into flour?" />
  <row Id="10442" PostHistoryTypeId="1" PostId="5315" RevisionGUID="6ae5c9d0-029c-49a4-be75-56776bc215d5" CreationDate="2010-08-16T20:55:40.497" UserId="177" Text="Is it possible to turn old tomatoes into flour?" />
  <row Id="10443" PostHistoryTypeId="3" PostId="5315" RevisionGUID="6ae5c9d0-029c-49a4-be75-56776bc215d5" CreationDate="2010-08-16T20:55:40.497" UserId="177" Text="&lt;flour&gt;" />
  <row Id="10444" PostHistoryTypeId="2" PostId="5316" RevisionGUID="884badb6-fc90-4239-98ac-f7d0c2eb2bc2" CreationDate="2010-08-16T21:21:52.727" UserId="67" Text="I've seen Tomato Powder, but never Tomato Flour, I guess it could be a regional thing.&#xD;&#xA;&#xD;&#xA;It's basically just dried tomatoes that are finely ground, as best I can tell, but I'd stem and seed them after they've been dried, as that's not going to contribute to the flavor." />
  <row Id="10445" PostHistoryTypeId="6" PostId="5315" RevisionGUID="8a6d41eb-9261-4707-8036-12fdffc552ed" CreationDate="2010-08-16T21:22:11.807" UserId="67" Comment="edited tags" Text="&lt;tomatoes&gt;" />
  <row Id="10446" PostHistoryTypeId="5" PostId="5315" RevisionGUID="81e5a057-d11f-4fd0-a9e6-d2ff079c0b7a" CreationDate="2010-08-16T21:22:42.837" UserId="1443" Comment="edited body; edited tags" Text="I saw a recipe that employed Tomato Flour - how do you turn tomatoes into flour?" />
  <row Id="10447" PostHistoryTypeId="6" PostId="5315" RevisionGUID="81e5a057-d11f-4fd0-a9e6-d2ff079c0b7a" CreationDate="2010-08-16T21:22:42.837" UserId="1443" Comment="edited body; edited tags" Text="&lt;flour&gt;&lt;culinary-uses&gt;&lt;tomatoes&gt;" />
  <row Id="10448" PostHistoryTypeId="2" PostId="5317" RevisionGUID="0a0e9386-398b-4d33-970f-d7c3e66d42d7" CreationDate="2010-08-16T22:10:47.690" UserId="1887" Text="You could cook most beef blue and black -- what that means is seared on the outside and pretty much raw on the inside. These days it's seen most often on Tuna -- seared on the outside and still cool on the inside. I think that's what Satanicpuppy was talking about. " />
  <row Id="10449" PostHistoryTypeId="2" PostId="5318" RevisionGUID="136b8105-af10-49e6-855b-35646fbea132" CreationDate="2010-08-16T22:16:58.137" UserId="426" Text="The recipe was most likely referring to [Tomato Powder][1] which is available from the [Spice House][2] in Milwaukee, WI.&#xD;&#xA;&#xD;&#xA;I don't think you'd be able to produce the same result at home.  Even if the tomatoes could be dehydrated to the point where they are crisp enough to be ground, I don't think you could pulverize them fine enough very easily.  Even if it is possible, the trouble wouldn't outweigh simply purchasing the commercial product.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thespicehouse.com/spices/tomato-powder&#xD;&#xA;  [2]: http://www.thespicehouse.com" />
  <row Id="10450" PostHistoryTypeId="5" PostId="5120" RevisionGUID="c8111466-6a28-42d7-9603-482703cb4ca5" CreationDate="2010-08-16T23:14:18.450" UserId="1759" Comment="addition" Text="Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron or other metal for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable. &#xD;&#xA;&#xD;&#xA;Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial). &#xD;&#xA;&#xD;&#xA;Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish. &#xD;&#xA;&#xD;&#xA;I must say though, that the #1 thing that has improved my baking is the oven thermometer. The oven dial in my kitchen is off from 15 to 25 degrees. This is a tip I got from &quot;On Food and Cooking&quot; by Harold McGee. The second thing is the pizza stone that helps regulate the temperature. A standard oven cycles on and off to maintain the temperature.&#xD;&#xA;&#xD;&#xA;All that being said, I'd use metal cookware for cake. But I do get good results when I wind up using glassware by controlling the oven temps.&#xD;&#xA;&#xD;&#xA;_**Update**_ I made brownies last night and noticed in Marion Cunningham's (The Fannie Farmer Cookbook) recipe this advice, _&quot;If you're using a Pyrex dish, place it on a baking sheet during baking&quot;_. What that does is to act as a buffer between the heating elements and the dish." />
  <row Id="10451" PostHistoryTypeId="2" PostId="5319" RevisionGUID="9ffdc2d0-cc4f-49d2-8287-8b5f59e9c2cd" CreationDate="2010-08-16T23:22:16.393" UserId="1101" Text="I use a whisk in a bowl to mix dry ingredients before adding them to wet ingredients when there's a huge difference in the volume between some of them. For example, adding a few teaspoons total of soda, salt, spices, etc., to two cups of flour. I think this does a good job of distributing the ingredients and I don't care much for using an actual sifter.&#xD;&#xA;&#xD;&#xA;Also, for recipes that call for sifting flour, etc., before measuring by volume, you will get a vastly different amount of that ingredient compared to measuring without sifting it. You can cheat this by using weight instead of volume." />
  <row Id="10452" PostHistoryTypeId="2" PostId="5320" RevisionGUID="2551b744-ac9a-439d-9004-dcc3d08ec265" CreationDate="2010-08-17T00:49:27.660" UserId="1967" Text="If you need to keep the cloves whole, there's a nifty little tool that looks like a piece of rubber manicotti, which is specially designed for this purpose.  You put a clove of garlic inside, then roll it back and forth on the counter.  The clove will pop out the end completely stripped of its skin.&#xD;&#xA;&#xD;&#xA;If you don't feel like going out and buying a one-use gadget, a silicone baking mat will probably do the same thing.&#xD;&#xA;&#xD;&#xA;If you're going to be chopping the garlic, I find that slicing the garlic in half from base to tip makes it very easy to peel the skin off.&#xD;&#xA;&#xD;&#xA;I don't like smashing garlic with my knife for fear of losing a finger.  Safety first." />
  <row Id="10453" PostHistoryTypeId="5" PostId="5273" RevisionGUID="6ff84f27-6557-4737-9e28-efb94ecbcaeb" CreationDate="2010-08-17T01:39:24.513" UserId="43" Comment="added 136 characters in body" Text="What is the purpose of dry ingredients (esp. with flour)?&#xD;&#xA;&#xD;&#xA;I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff. What's the real reason? and when does one still need to do this?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Edit:** Although I accepted one answer, if I could I would have accepted both of the top 2. They're both excellent answers." />
  <row Id="10454" PostHistoryTypeId="2" PostId="5321" RevisionGUID="f8df8bb1-2ad8-4b47-b15c-c0f8dd80586c" CreationDate="2010-08-17T01:48:10.420" UserId="67" Text="If you're in an area with a large enough Ethiopian population, ask around where they shop.  There's are Ethiopian dishes such as [kitfo][1] and [gored gored][2] that feature raw beef, and they take the preparation very seriously.  If you have a specifically ethiopian butcher in your area, it's a good bet.&#xD;&#xA;&#xD;&#xA;Other than that, I'd go with a busy butcher -- the busier they are, not only is it a sign that people aren't getting food poisioning there, but they're also turning their product over faster, so it's likely to be fresher.&#xD;&#xA;&#xD;&#xA;You might also see if there are any places that will sell you a whole primal in a cryovac packaging (even some grocery stores will)-- this would mean that it was sealed at the slaughterhouse, and I would hope it's had less chance for contamination.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kitfo&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gored_goredw" />
  <row Id="10455" PostHistoryTypeId="2" PostId="5322" RevisionGUID="4a5466c1-863c-4ee1-ac03-2459af651dbd" CreationDate="2010-08-17T02:47:44.753" UserId="1319" Text="I recently had a minor infestation of these beetles. After inspecting various pantry items, it appeared they arrived in a box of Cheerios. I have found them in other food items in the grocery store: pasta, poppadoms and paprika. &#xD;&#xA;&#xD;&#xA;I have learned to put these groceries in the freezer for 3 days before I put them in my pantry. This should kill any eggs, and prevent a new infestation.&#xD;&#xA;&#xD;&#xA;The powder the beetles leave behind is what they excrete after eating." />
  <row Id="10456" PostHistoryTypeId="6" PostId="5258" RevisionGUID="d46b9cd9-9e00-4d9f-b1fa-e5cd91ed25e4" CreationDate="2010-08-17T02:59:46.130" UserId="1443" Comment="edited tags; edited tags; edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;cleaning&gt;&lt;flour&gt;&lt;spoiled&gt;" />
  <row Id="10457" PostHistoryTypeId="2" PostId="5323" RevisionGUID="dec0ea9e-9f73-4012-8654-3d55f52d73d6" CreationDate="2010-08-17T03:15:51.503" UserId="1393" Text="I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. Thoughts?" />
  <row Id="10458" PostHistoryTypeId="1" PostId="5323" RevisionGUID="dec0ea9e-9f73-4012-8654-3d55f52d73d6" CreationDate="2010-08-17T03:15:51.503" UserId="1393" Text="Is there a way to make compressed watermelon without a vacuum machine?" />
  <row Id="10459" PostHistoryTypeId="3" PostId="5323" RevisionGUID="dec0ea9e-9f73-4012-8654-3d55f52d73d6" CreationDate="2010-08-17T03:15:51.503" UserId="1393" Text="&lt;molecular-gastronomy&gt;&lt;vacuum&gt;" />
  <row Id="10460" PostHistoryTypeId="2" PostId="5324" RevisionGUID="e3266c61-ec11-4707-b28d-0b571d881842" CreationDate="2010-08-17T04:09:21.980" UserId="1759" Text="Haven't tried it but here:&#xD;&#xA;http://newmountaincookery.typepad.com/a_new_mountain_cookery/2008/06/compressed-wate.html" />
  <row Id="10461" PostHistoryTypeId="5" PostId="5323" RevisionGUID="47b96447-dc9f-4e5b-ae96-fd198c37ea7c" CreationDate="2010-08-17T05:44:07.927" UserId="1393" Comment="made the question more general" Text="I've got in mind to make a dish with compressed watermelon, but I don't have access to a vacuum machine. I've tried once using weight, but it just cracks because the pressure is all from one side. Thoughts? If not, can it be done with a home vacuum food-saver type device instead of a restaurant quality vacuum machine? What about denser foods such as canteloupe or cucumber?" />
  <row Id="10462" PostHistoryTypeId="2" PostId="5325" RevisionGUID="ac8c3ee2-f129-492a-9afd-f666c83fc29c" CreationDate="2010-08-17T05:50:43.390" UserId="1393" Text="I usually use rolled oats or quick cooking (but not instant) oats for oatmeal cookies. Can they be made with steel cut oats?" />
  <row Id="10463" PostHistoryTypeId="1" PostId="5325" RevisionGUID="ac8c3ee2-f129-492a-9afd-f666c83fc29c" CreationDate="2010-08-17T05:50:43.390" UserId="1393" Text="Will steel cut oats work for oatmeal cookies?" />
  <row Id="10464" PostHistoryTypeId="3" PostId="5325" RevisionGUID="ac8c3ee2-f129-492a-9afd-f666c83fc29c" CreationDate="2010-08-17T05:50:43.390" UserId="1393" Text="&lt;cookies&gt;" />
  <row Id="10465" PostHistoryTypeId="2" PostId="5326" RevisionGUID="72b421c7-7204-4c87-9d2e-205384064637" CreationDate="2010-08-17T06:10:05.333" UserId="60" Text="Steel cut oats take a lot longer to cook than rolled or quick oats. It's unlikely they will completely cook before the cookie is done. You could try it, but I'd recommend presoaking them in hot water for an hour, or maybe even parboiling them for a few minutes. You'd need to adjust your wet ingredients accordingly as well. " />
  <row Id="10466" PostHistoryTypeId="2" PostId="5327" RevisionGUID="28d608bc-2672-4792-9cf4-27c93f7dec4f" CreationDate="2010-08-17T07:23:14.847" UserId="446" Text="There a couple of things to do to tenderize a grass fed steak.  Unfortunately, none of them are as simple as tossing on some salt and throwing it on the grill like corn fed beef. Basically we have manual, chemical, and one quirky method.&#xD;&#xA;&#xD;&#xA;The manual method is the easiest and by far the quickest.  You can pound tenderize, but that's going to entirely destroy the joy of a thick cut steak. Instead, invest in a needle tenderizer. It looks like [this](http://img4.cookinglight.com/i/2009/01/0901px-tenderize-l.jpg?400:400) and shouldn't run you more than about twenty to thirty dollars. This method is probably the best as it is going to leave the steaks flavor totally alone but does have the downside of introducing any bacteria on the outside into the interior, so you really need to make sure that your meat got sourced from someplace that handles it properly. &#xD;&#xA;&#xD;&#xA;If you don't want to invest in a tenderizer, the next step is chemical tenderizing. In other words, marinate that bad boy.  This method gives you a great opportunity to add some flavors to your meat, and I have found that herbs with some vinegar will work great with grass-fed. I would recommend trying rosemary or thyme. You will need at least 2 hours of time to properly marinate.  &#xD;&#xA;&#xD;&#xA;The last method I have I'm still working the kinks out of. It involves quick freezing the beef to allow the beef's water to tenderize the steak from the inside out. The problem with this method is you need to freeze the meat quicker than you can manage with a home freezer, but if you have access to a blast chiller it can work great.  You will have to freeze and thaw and refreeze to get the crystals big enough to do the job. I only include this for completeness, as it isn't perfect and you use it at your own risk.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10467" PostHistoryTypeId="2" PostId="5328" RevisionGUID="1aeb9507-b98f-44a5-b653-29bcc734b3af" CreationDate="2010-08-17T08:57:31.690" UserId="1497" Text="When I cook chicken, the flavor seems to be concentrated in the skin.  But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin.&#xD;&#xA;&#xD;&#xA;I've experimented with various seasonings, including salt/pepper, soy sauce, or various store-bought marinades. They're all good, but again, all the flavor seems to be in the skin.&#xD;&#xA;&#xD;&#xA;In my chicken quest, and out of admiration of Costco chicken, I've purchased a Ronco Showtime Rotisserie oven, which I use regularly.  I'm quite the novice cook, so it has certainly helped the level and consistency of my chicken. However it seems to make little difference when it comes to flavor.&#xD;&#xA;&#xD;&#xA;From what I know, cutting the chicken into pieces gives the chicken more flavor. But I'm looking for other solutions please.&#xD;&#xA;&#xD;&#xA;How can I achieve more flavorful chicken through and through?" />
  <row Id="10468" PostHistoryTypeId="1" PostId="5328" RevisionGUID="1aeb9507-b98f-44a5-b653-29bcc734b3af" CreationDate="2010-08-17T08:57:31.690" UserId="1497" Text="How can I cook more flavorful Chicken through and through?" />
  <row Id="10469" PostHistoryTypeId="3" PostId="5328" RevisionGUID="1aeb9507-b98f-44a5-b653-29bcc734b3af" CreationDate="2010-08-17T08:57:31.690" UserId="1497" Text="&lt;chicken&gt;&lt;flavor&gt;&lt;seasoning&gt;" />
  <row Id="10470" PostHistoryTypeId="2" PostId="5329" RevisionGUID="ea01c94f-8432-42e4-bd47-fb2cbcce2662" CreationDate="2010-08-17T09:59:54.037" UserId="2010" Text="What kind of chicken are you cooking?  I can really taste the difference between a cheap store bought vs Free Range from farmers market/ Butcher - buy the best you can afford.&#xD;&#xA;&#xD;&#xA;I usually stuff the cavity of whole chickens with a selection of:  Onions,  Lemons, Herbs (Thyme, Rosemary) and garlic along with a descent glug of oil, salt and pepper.   Then rub the skin with salt, pepper and oil.&#xD;&#xA;&#xD;&#xA;Cover the chicken for the first 2/3rds of cooking then remove to brown skin." />
  <row Id="10471" PostHistoryTypeId="2" PostId="5330" RevisionGUID="c713bb21-c2cd-4976-933f-8a22dec31d79" CreationDate="2010-08-17T10:06:02.503" UserId="1266" Text="One option to consider to add flavour to a chicken is [brining][1]. I've personally never brined a chicken, but everytime I come across mention of it in a foodie blog, forum or elsewhere, it always seems to be considered a good way to impart additional flavour into the meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.smoker-cooking.com/how-to-brine-chicken.html" />
  <row Id="10472" PostHistoryTypeId="2" PostId="5331" RevisionGUID="c1919502-ae48-41ab-939d-42da3acf2d24" CreationDate="2010-08-17T11:55:25.953" UserId="1618" Text="AB did an episode on Good Eats about Pickles a few years ago. Here is a list of his &quot;non-dill&quot; pickle recipes:&#xD;&#xA;&#xD;&#xA;[Firecrackers][1]&#xD;&#xA;&#xD;&#xA;[Summer Fruits][2]&#xD;&#xA;&#xD;&#xA;[Hurry Curry Cauliflower][3]&#xD;&#xA;&#xD;&#xA;Note: none of these appear to be &quot;fermented&quot;, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/firecrackers-recipe/index.html&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/summer-fruits-recipe/index.html&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/alton-brown/hurry-curry-cauliflower-recipe/index.html" />
  <row Id="10473" PostHistoryTypeId="16" PostId="5331" RevisionGUID="c1919502-ae48-41ab-939d-42da3acf2d24" CreationDate="2010-08-17T11:55:25.953" UserId="-1" />
  <row Id="10474" PostHistoryTypeId="2" PostId="5332" RevisionGUID="fcd4e71b-7f17-4acd-8140-04e23c4efe86" CreationDate="2010-08-17T12:01:23.307" UserId="719" Text="It totally depends on who's leading the kitchen. I've worked in a restaurant where we cleaned the fridges, floors, everything twice a day. A quickish clean after lunch service, and a full clean at night. In most other places I've worked, the fridges were done once a day, and the whole kitchen after each service. Regardless, you'll do what's called a 'deep clean' once a week which would include extraction, chillers, dry store, moving everything out of the kitchen etc. I once worked in a place where the fridge doors were taken off so you could clean beneath the screws.. taking it a bt far I think, but puts things in perspective in the next job!" />
  <row Id="10475" PostHistoryTypeId="2" PostId="5333" RevisionGUID="f33d028c-47b6-4621-8db5-55b5cd1fa81c" CreationDate="2010-08-17T12:11:01.710" UserId="2001" Text="The tomatoes that I dry in my dehydrator are easily dry enough to grind to a powder in my food processor. I remove the seeds but not the skin before I dry them. It would be impossible to remove the seeds after they are dried as they are cemented into the fruit at that point." />
  <row Id="10476" PostHistoryTypeId="5" PostId="5314" RevisionGUID="6090e74c-39f5-44d3-b8d2-82d6ac7c3097" CreationDate="2010-08-17T12:11:51.960" UserId="1220" Comment="Corrected link" Text="&gt; I don't mind experimenting a bit to find a recipe that works, but I could use some ideas on where to start - what sort of ingredients might bind the rye so that it doesn't crumble as a thin pizza base and maintains a low glycemic index for my diabetic wife.&#xD;&#xA;&#xD;&#xA;[Psyllium husk](http://en.wikipedia.org/wiki/Psyllium_seed_husks) is the general go-to binder for low-carb bread, but I have not seen a recipe using it in rye pizza dough. Another alternative is to give up on substituting bread and use the same toppings with something else. A frittata does not add much extra work and works well with standard pizza toppings.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10477" PostHistoryTypeId="2" PostId="5334" RevisionGUID="a0bc6286-228d-4b14-ab15-0da47cf42417" CreationDate="2010-08-17T12:14:29.223" UserId="2001" Text="Whenever I use non-quick oats in my bread recipes I partially cook them as hobodave suggested and it works well.&#xD;&#xA;&#xD;&#xA;However, there is a lot less liquid in cookie recipes and all the water and starch in cooked oatmeal would probably turn your cookies into muffins." />
  <row Id="10478" PostHistoryTypeId="2" PostId="5335" RevisionGUID="b6079b58-665d-4166-a437-fc331638e974" CreationDate="2010-08-17T12:20:26.170" UserId="2001" Text="Seconding Rob's suggestion.&#xD;&#xA;&#xD;&#xA;Brining is the only way to go with poultry. It will pull the seasonings deep into the meat of the bird and produce a very moist product.&#xD;&#xA;&#xD;&#xA;I have used [Alton Brown's turkey recipe][1] on chicken with great success. It takes some preparation of course but I won't cook a turkey any other way anymore.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" />
  <row Id="10479" PostHistoryTypeId="2" PostId="5336" RevisionGUID="0c93a33a-5542-41b3-8298-de1fcdaa71eb" CreationDate="2010-08-17T12:23:02.450" UserId="552" Text="If you would also like to try out prehistoric recipes and cooking techniques, then Jacqui Wood, an environmental and experimental archaeologist is a great source. Her book &quot;prehistoric cooking&quot; and &quot;Tasting the Past: Recipes from the Stone Age to the Present&quot; are brilliant.&#xD;&#xA;for medieval cooking there is a website http://www.godecookery.com/mtrans/mtrans.htm which has translations of medieval recipes" />
  <row Id="10480" PostHistoryTypeId="2" PostId="5337" RevisionGUID="ee8e0923-45a2-404a-89ef-a33f61586407" CreationDate="2010-08-17T12:28:58.727" UserId="1504" Text="My brother in law was telling me the other day that he just sticks whole potatos into the microwave wrapped in wax paper for a quick snack.  Is this ok/safe?  If you do this, do you have other suggestions to make it tastier?  I haven't tried it yet, but am tempted!  " />
  <row Id="10481" PostHistoryTypeId="1" PostId="5337" RevisionGUID="ee8e0923-45a2-404a-89ef-a33f61586407" CreationDate="2010-08-17T12:28:58.727" UserId="1504" Text="Potato in the microwave" />
  <row Id="10482" PostHistoryTypeId="3" PostId="5337" RevisionGUID="ee8e0923-45a2-404a-89ef-a33f61586407" CreationDate="2010-08-17T12:28:58.727" UserId="1504" Text="&lt;potatoes&gt;&lt;microwave&gt;" />
  <row Id="10483" PostHistoryTypeId="2" PostId="5338" RevisionGUID="cba6ecca-ce65-4228-adb3-b02a3bfaafba" CreationDate="2010-08-17T12:38:29.347" UserId="1816" Text="Before microwaving (or baking, for that matter) a potato, I always poke it deeply with a fork several times to let steam escape.  I prefer the taste of a baked potato to a microwave potato, but will often speed up baking a potato by microwaving it for a few minutes first.  You can definitely microwave until done.  &#xD;&#xA;&#xD;&#xA;After it is done, butter and salt and pepper are good, simple accompaniments.  Shredded cheese melts nicely over the warm potato, but a crispy melted cheese poured over the potato is really amazing.  Other good toppings would be sour cream, bacon, chives, green onions, and caramelized onions." />
  <row Id="10484" PostHistoryTypeId="2" PostId="5339" RevisionGUID="273fb3ed-05dc-4e2e-8a7a-9027cc7ce402" CreationDate="2010-08-17T12:49:03.820" UserId="624" Text="Brining works well, but it can take some time. A possibly faster way is to use a marinade injector. They look like large hypodermic needles, and you use them to inject flavoring into the chicken meat before cooking.&#xD;&#xA;&#xD;&#xA;Butter, herb mixtures, salty things, and garlic are all very good. Put everything in a blender if you use chunky ingredients." />
  <row Id="10485" PostHistoryTypeId="6" PostId="5323" RevisionGUID="2b96a346-c81a-4133-b133-290c8f9b4146" CreationDate="2010-08-17T13:18:51.743" UserId="1259" Comment="added the sous-vide tag " Text="&lt;sous-vide&gt;&lt;molecular-gastronomy&gt;&lt;vacuum&gt;" />
  <row Id="10486" PostHistoryTypeId="2" PostId="5340" RevisionGUID="5782b7be-b889-4801-813b-165b3996c166" CreationDate="2010-08-17T13:32:27.530" UserId="1259" Text="I've wanted to do this at home for some time, but am concerned that nothing but a vacuum chamber will really work. Thomas Keller in Under Pressure says &quot;Compression, which requires a great deal of pressure...&quot; Additionally, my understanding was that compression does not rupture the cell walls, but rather evacuates the space between the cells making a dense, crisp texture with an enhanced flavor (same amount of flavor in less space). I would think that methods that didn't use a vacuum (weight, freezing) would tend to rupture the cell walls rather than just pull the cells in to a more dense packing. &#xD;&#xA;&#xD;&#xA;My guess is that a home vacuum sealer is not strong enough to create the vacuum necessary, but I've never tested it. The Thomas Keller quote and the lack of this technique on popular sous vide at home blogs makes me a little skeptical that it's feasible with the cheaper home models. [Sous Vide Cooking][1] lists two issues with the home style vacuum machines, liquid extracted from the fruit can clog the machine and the vacuum isn't strong enough. &#xD;&#xA;&#xD;&#xA;I sure hope I'm wrong though, because i'd love to make Thomas Keller's [Steak Tartar with Egg Yolk][2] (aka Watermelon with Mango).&#xD;&#xA;&#xD;&#xA;![I swear it's fruit][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sousvidecooking.org/compressed-watermelon-melon-apple-under-vacuum/&#xD;&#xA;  [2]: http://www.globalgourmet.com/food/cookbook/2009/under-pressure/watermelon-mango.html#axzz0wrz73hD5&#xD;&#xA;  [3]: http://i.stack.imgur.com/SnPhn.jpg" />
  <row Id="10487" PostHistoryTypeId="2" PostId="5341" RevisionGUID="dc8b5d54-c99e-43da-a65b-c9b73d556ce6" CreationDate="2010-08-17T13:32:56.530" UserId="1236" Text="Seconding poking with a fork.  Once you explode a potato in the microwave, you will never, ever do it again.  One thing to keep in mind is that a lot of nutrients will be destroyed in the microwave, so if that's a concern it might be worth baking them fully in the oven (I know, much less convenient, just throwing it out there).&#xD;&#xA;&#xD;&#xA;I actually like to do a hybrid for a quick snack.  I'll preheat the toaster oven before microwaving.  As soon as the potato is done in the microwave, I'll rub the outside with some olive oil, sprinkle kosher salt on it, then give it another 5-10 minutes in the oven/toaster oven to crisp up the skins.  A lot of people will microwave-only cook them, but I don't really like a potato without a crispy skin.  These don't get *as* properly crispy as a fully oven-baked potato would, but they're much closer than just microwaving, which tends to make skins a little soggy.&#xD;&#xA;&#xD;&#xA;Another option for quick snacks: bake a bunch of potatoes at once, and turn them into twice-baked.  These reheat really quickly and you can microwave or bake them, both are quick reheat methods compared to baking an entire potato.&#xD;&#xA;&#xD;&#xA;You can find recipes online, but the general idea is that you bake the potatoes, cut them in half, scoop out the insides, mash them with butter/milk/sour cream/bacon/salt/cheese/chives/onion (whatever you want, there's really no wrong way here), and then scoop that mix back into the hollowed out shells.  Then, you bake them again.  They're delicious, and they're quick to reheat - bonus, they also freeze very well, so I make a batch of 10 potatoes (which comes out to 20 twice-baked halves) at a time.  [Here][1] is a recipe that is a great start as a guide for cooking times, but you'll find there is a ton of room for experimentation with ingredients here.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/ultimate-twice-baked-potatoes/Detail.aspx" />
  <row Id="10488" PostHistoryTypeId="5" PostId="5341" RevisionGUID="abc433d3-dd77-4287-a342-4be44e57494f" CreationDate="2010-08-17T13:38:32.837" UserId="1236" Comment="clarity; added 31 characters in body" Text="Seconding poking with a fork.  Once you explode a potato in the microwave, you will never, ever do it again.  One thing to keep in mind is that a lot of nutrients will be destroyed in the microwave, so if that's a concern it might be worth baking them fully in the oven (I know, much less convenient, just throwing it out there).&#xD;&#xA;&#xD;&#xA;I actually like to do a hybrid for a quick snack.  I'll preheat the toaster oven before microwaving.  As soon as the potato is done in the microwave, I'll rub the outside with some olive oil, sprinkle kosher salt on it, then give it another 5-10 minutes in the oven/toaster oven to crisp up the skins.  A lot of people will microwave-only cook them, but I don't really like a potato without a crispy skin.  These don't get *as* properly crispy as a fully oven-baked potato would, but they're much closer than just microwaving, which tends to make skins a little soggy.&#xD;&#xA;&#xD;&#xA;Another option for quick snacks: bake a bunch of potatoes at once, and turn them into twice-baked.  These reheat really quickly and you can microwave or bake them (to reheat), both are quick reheat methods compared to baking an entire potato.&#xD;&#xA;&#xD;&#xA;You can find recipes online, but the general idea is that you bake the potatoes, cut them in half, scoop out the insides, mash them with butter/milk/sour cream/bacon/salt/cheese/chives/onion (whatever you want, there's really no wrong way here), and then scoop that mix back into the hollowed out shells.  Then, you bake them again for a short amount of time.  &#xD;&#xA;&#xD;&#xA;They're delicious, and they're quick to reheat - bonus, they also freeze very well, so I make a batch of 10 potatoes (which comes out to 20 twice-baked halves) at a time.  [Here][1] is a recipe that is a great start as a guide for cooking times, but you'll find there is a ton of room for experimentation with ingredients here.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/ultimate-twice-baked-potatoes/Detail.aspx" />
  <row Id="10489" PostHistoryTypeId="2" PostId="5342" RevisionGUID="03613c0e-20a7-4de9-ac87-f224ba2e6d01" CreationDate="2010-08-17T14:12:46.140" UserDisplayName="daniel" Text="Different restaurants have different standards. The first restaurant I worked in, we would tear down everything after lunch service when the night crew &amp; chef arrived. That meant everything currently dirty through the dishwasher, everything that was stainless steel getting scrubbed &amp; sterilized, floors swept and mopped, floormats hosed down and sterilized. Then we'd do that again at 4, and again at 6:15 right before dinner service. The walk-in fridge was completely emptied and scrubbed every week, freezers once a month, dry stores moved and shelves/floor cleaned and swept every two weeks. You could eat off the floor in that place.&#xD;&#xA;&#xD;&#xA;Personally, I think that should be the standard everywhere. More normal is line fridges once a week, walkin fridges once a month or so (this means deep cleaning on top of the usual sweeping/mopping and a quick wipedown of the shelves). All stainless steel, stovetops, etc gets scrubbed down every night, floors swept and mopped. Then we do a full-on deep clean from the back door to the dining room doors quarterly--everything pulled out, scrubbed, line pulled out and powerwashed behind, etc. The secret really is to start with a sparkling kitchen and maintain it.&#xD;&#xA;&#xD;&#xA;24 hour restaurants rely on their downtime (often but not always 3-6AM) for their cleaning hours. " />
  <row Id="10490" PostHistoryTypeId="5" PostId="5340" RevisionGUID="b1f26966-bfc1-4221-9dac-de2c538e847e" CreationDate="2010-08-17T14:48:12.437" UserId="1259" Comment="updated with egullet info" Text="I've wanted to do this at home for some time, but am concerned that nothing but a vacuum chamber will really work. Thomas Keller in Under Pressure says &quot;Compression, which requires a great deal of pressure...&quot; Additionally, my understanding was that compression does not rupture the cell walls, but rather evacuates the space between the cells making a dense, crisp texture with an enhanced flavor (same amount of flavor in less space). I would think that methods that didn't use a vacuum (weight, freezing) would tend to rupture the cell walls rather than just pull the cells in to a more dense packing. &#xD;&#xA;&#xD;&#xA;My guess is that a home vacuum sealer is not strong enough to create the vacuum necessary, but I've never tested it. The Thomas Keller quote and the lack of this technique on popular sous vide at home blogs makes me a little skeptical that it's feasible with the cheaper home models. [Sous Vide Cooking][1] lists two issues with the home style vacuum machines, liquid extracted from the fruit can clog the machine and the vacuum isn't strong enough. &#xD;&#xA;&#xD;&#xA;A little further reading shows a more fundamental issue with a home vacuum sealer. Reading the [sous vide thread][2] over at egullet, I found a [post from dougal][3] that gets at the more fundamental difference between a chamber and home vacuum sealer. &#xD;&#xA;&#xD;&#xA;&gt; A bag has almost no rigidity - if there's a pressure difference between one side of the plastic film and the other side, the film will just flex and stretch to relieve the pressure difference. &#xD;&#xA;The only way a pressure difference between inside and outside the containment can exist is if the containment can resist the force resulting from the pressure difference. A bag simply can't. However, a &quot;rigid&quot; container can. &#xD;&#xA;Inside a flexy bag, the pressure is going to end up at atmospheric - regardless of the pump. &#xD;&#xA;&#xD;&#xA;So the more fundamental issue with a home sealer is the pressure outside the bag rather than in. A home sealer with a bag (rather than cannister), can expel air but not create a strong vacuum. The chamber sealer gets around this by creating the same vacuum on both sides of the bag. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I sure hope I'm wrong though, because i'd love to make Thomas Keller's [Steak Tartar with Egg Yolk][4] (aka Watermelon with Mango).&#xD;&#xA;&#xD;&#xA;![I swear it's fruit][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sousvidecooking.org/compressed-watermelon-melon-apple-under-vacuum/&#xD;&#xA;  [2]: http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__st__1740&#xD;&#xA;  [3]: http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__view__findpost__p__1571341&#xD;&#xA;  [4]: http://www.globalgourmet.com/food/cookbook/2009/under-pressure/watermelon-mango.html#axzz0wrz73hD5&#xD;&#xA;  [5]: http://i.stack.imgur.com/SnPhn.jpg" />
  <row Id="10492" PostHistoryTypeId="5" PostId="5341" RevisionGUID="dc6d0fc6-b9c4-466e-becb-902e39471490" CreationDate="2010-08-17T14:49:22.650" UserId="1236" Comment="updates to nutrient info" Text="Seconding poking with a fork.  Once you explode a potato in the microwave, you will never, ever do it again.  &#xD;&#xA;&#xD;&#xA;I actually like to do a hybrid for a quick snack.  I'll preheat the toaster oven before microwaving.  As soon as the potato is done in the microwave, I'll rub the outside with some olive oil, sprinkle kosher salt on it, then give it another 5-10 minutes in the oven/toaster oven to crisp up the skins.  A lot of people will microwave-only cook them, but I don't really like a potato without a crispy skin.  These don't get *as* properly crispy as a fully oven-baked potato would, but they're much closer than just microwaving, which tends to make skins a little soggy.&#xD;&#xA;&#xD;&#xA;Another option for quick snacks: bake a bunch of potatoes at once, and turn them into twice-baked.  These reheat really quickly and you can microwave or bake them (to reheat), both are quick reheat methods compared to baking an entire potato.&#xD;&#xA;&#xD;&#xA;You can find recipes online, but the general idea is that you bake the potatoes, cut them in half, scoop out the insides, mash them with butter/milk/sour cream/bacon/salt/cheese/chives/onion (whatever you want, there's really no wrong way here), and then scoop that mix back into the hollowed out shells.  Then, you bake them again for a short amount of time.  &#xD;&#xA;&#xD;&#xA;They're delicious, and they're quick to reheat - bonus, they also freeze very well, so I make a batch of 10 potatoes (which comes out to 20 twice-baked halves) at a time.  [Here][1] is a recipe that is a great start as a guide for cooking times, but you'll find there is a ton of room for experimentation with ingredients here.&#xD;&#xA;&#xD;&#xA;One thing to keep in mind is that some people believe nutrients will be destroyed in the microwave, so if that's a concern it might be worth baking them fully in the oven (I know, much less convenient, just throwing it out there).  Caveat: some articles online not only refute that, but suggest that oven cooking may also destroy nutrients.  It seems that it depends on the food item in question, along with cooking time and comparable method (boiling, steaming, baking).  See references below.&#xD;&#xA;&#xD;&#xA;References about nutrients:&#xD;&#xA;&#xD;&#xA; 1. [Microwaving can be like boiling, which kills nutrients][2]&#xD;&#xA; 2. [Microwaving is the best way of cooking for preserving nutrients][3]&#xD;&#xA; 3. [Microwaving hurts broccoli, but is good for potatoes][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/ultimate-twice-baked-potatoes/Detail.aspx&#xD;&#xA;  [2]: http://www.pyroenergen.com/articles/microwave-nutrients.htm&#xD;&#xA;  [3]: http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm&#xD;&#xA;  [4]: http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx" />
  <row Id="10493" PostHistoryTypeId="5" PostId="5285" RevisionGUID="5e2f6e25-e3a4-41db-a113-799ba2b7ea13" CreationDate="2010-08-17T14:53:51.640" UserId="15" Comment="removed rellenos answer due to confusion over list of X vs successful preparations where the pepper DID work" Text="One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I have made one recipe for them below but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (ie is it particularly important to roast them before use, etc). Please add some suggestions.&#xD;&#xA;&#xD;&#xA;(if you're unfamiliar they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers)&#xD;&#xA;&#xD;&#xA;i have made chile rellenos with them and they are very good; but recently i tried to incorporate them into a simple rice and eggplant dish and they didnt flavor the dish very well at all. im wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including.&#xD;&#xA;&#xD;&#xA;thanks in advance!" />
  <row Id="10494" PostHistoryTypeId="2" PostId="5343" RevisionGUID="5f2d5c90-fb25-43bc-ac74-ad0bee0c59e4" CreationDate="2010-08-17T14:56:11.793" UserId="1236" Text="After answering [this article][1], I did some research on microwaving killing vitamins and nutrients in food.&#xD;&#xA;&#xD;&#xA;I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at least, nobody I saw) seems to have a &quot;this is the science behind it and here is a definite answer&quot; answer.&#xD;&#xA;&#xD;&#xA;So, my question is: Is microwaving *known* to kill nutrients in foods?  Can any nutritionists weigh in here with their experience, and ideally, the science behind their answers?&#xD;&#xA;&#xD;&#xA;4 quick articles with conflicting information:&#xD;&#xA;&#xD;&#xA; 1. [Microwaving can be like boiling, which kills nutrients][2]&#xD;&#xA; 2. [Microwaving is the best way of cooking for preserving nutrients][3]&#xD;&#xA; 3. [Microwaving hurts broccoli, but is good for potatoes][4]&#xD;&#xA; 4. [The Straight Dope: Scientists are not sure yet, but it's plausible][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5337/potato-in-the-microwave/&#xD;&#xA;  [2]: http://www.pyroenergen.com/articles/microwave-nutrients.htm&#xD;&#xA;  [3]: http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm&#xD;&#xA;  [4]: http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx&#xD;&#xA;  [5]: http://www.straightdope.com/columns/read/2595/does-microwaving-kill-nutrients-in-food-is-microwaving-safe" />
  <row Id="10495" PostHistoryTypeId="1" PostId="5343" RevisionGUID="5f2d5c90-fb25-43bc-ac74-ad0bee0c59e4" CreationDate="2010-08-17T14:56:11.793" UserId="1236" Text="Does microwaving destroy nutrients in food?" />
  <row Id="10496" PostHistoryTypeId="3" PostId="5343" RevisionGUID="5f2d5c90-fb25-43bc-ac74-ad0bee0c59e4" CreationDate="2010-08-17T14:56:11.793" UserId="1236" Text="&lt;cooking-techniques&gt;&lt;health&gt;&lt;microwave&gt;&lt;nutrition&gt;" />
  <row Id="10497" PostHistoryTypeId="5" PostId="5340" RevisionGUID="3f45836f-c7c1-4c21-bcd6-fb2d82ae1da9" CreationDate="2010-08-17T14:58:25.280" UserId="1259" Comment="added mark hopper link. " Text="I've wanted to do this at home for some time, but am concerned that nothing but a vacuum chamber will really work. Thomas Keller in Under Pressure says &quot;Compression, which requires a great deal of pressure...&quot; Additionally, my understanding was that compression does not rupture the cell walls, but rather evacuates the space between the cells making a dense, crisp texture with an enhanced flavor (same amount of flavor in less space). That is certainly how it's [described by Mark Hopper][1] of Bouchon Las Vegas who is credited with coming up with the technique. I would think that methods that didn't use a vacuum (weight, freezing) would tend to rupture the cell walls rather than just pull the cells in to a more dense packing. &#xD;&#xA;&#xD;&#xA;My guess is that a home vacuum sealer is not strong enough to create the vacuum necessary, but I've never tested it. The Thomas Keller quote and the lack of this technique on popular sous vide at home blogs makes me a little skeptical that it's feasible with the cheaper home models. [Sous Vide Cooking][2] lists two issues with the home style vacuum machines, liquid extracted from the fruit can clog the machine and the vacuum isn't strong enough. &#xD;&#xA;&#xD;&#xA;A little further reading shows a more fundamental issue with a home vacuum sealer. Reading the [sous vide thread][3] over at egullet, I found a [post from dougal][4] that gets at the more fundamental difference between a chamber and home vacuum sealer. &#xD;&#xA;&#xD;&#xA;&gt; A bag has almost no rigidity - if there's a pressure difference between one side of the plastic film and the other side, the film will just flex and stretch to relieve the pressure difference. &#xD;&#xA;The only way a pressure difference between inside and outside the containment can exist is if the containment can resist the force resulting from the pressure difference. A bag simply can't. However, a &quot;rigid&quot; container can. &#xD;&#xA;Inside a flexy bag, the pressure is going to end up at atmospheric - regardless of the pump. &#xD;&#xA;&#xD;&#xA;So the more fundamental issue with a home sealer is the pressure outside the bag rather than in. A home sealer with a bag (rather than cannister), can expel air but not create a strong vacuum. The chamber sealer gets around this by creating the same vacuum on both sides of the bag. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I sure hope I'm wrong though, because i'd love to make Thomas Keller's [Steak Tartar with Egg Yolk][5] (aka Watermelon with Mango).&#xD;&#xA;&#xD;&#xA;![I swear it's fruit][6]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.starchefs.com/events/studio/techniques/Mark_Hopper/index.shtml&#xD;&#xA;  [2]: http://www.sousvidecooking.org/compressed-watermelon-melon-apple-under-vacuum/&#xD;&#xA;  [3]: http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__st__1740&#xD;&#xA;  [4]: http://forums.egullet.org/index.php?/topic/116617-sous-vide-recipes-techniques-equipment/page__view__findpost__p__1571341&#xD;&#xA;  [5]: http://www.globalgourmet.com/food/cookbook/2009/under-pressure/watermelon-mango.html#axzz0wrz73hD5&#xD;&#xA;  [6]: http://i.stack.imgur.com/SnPhn.jpg" />
  <row Id="10498" PostHistoryTypeId="2" PostId="5344" RevisionGUID="82ad6eb4-1764-4c86-9235-fc1e015044e2" CreationDate="2010-08-17T15:31:55.370" UserId="1393" Text="If you read ingredients on processed foods, you will see mono- and diglycerides listed frequently. Fats are triglycerides - there are three chains of fatty acids trailing off the glycerol head of the molecule. Mono- and diglycerides act as emulsifiers because they can bond to both water and oil, and I believe they may also be used as dough conditioners. Lecithin is the best known diglyceride; it makes up a large part of egg yolks and is famous for its ability to emulsify. My question is, what are other naturally occurring mono- and diglycerides, and do they have any use for the home cook?" />
  <row Id="10499" PostHistoryTypeId="1" PostId="5344" RevisionGUID="82ad6eb4-1764-4c86-9235-fc1e015044e2" CreationDate="2010-08-17T15:31:55.370" UserId="1393" Text="Naturally occuring mono- and diglycerides?" />
  <row Id="10500" PostHistoryTypeId="3" PostId="5344" RevisionGUID="82ad6eb4-1764-4c86-9235-fc1e015044e2" CreationDate="2010-08-17T15:31:55.370" UserId="1393" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="10501" PostHistoryTypeId="2" PostId="5345" RevisionGUID="7a9a3de1-a63d-429f-bb70-9cb07c309bb8" CreationDate="2010-08-17T15:36:48.743" UserId="1393" Text="My wife is severely allergic to both tree nuts and peanuts (as in full on anaphylaxis, hello epipen and ER). We both find this curious, since peanuts are legumes and not nuts at all. Informally we've heard there is about a 10% overlap in these allergies. Does anyone know why that might be? I know this seems more like a medical than cooking question, but I think it has a relevance to cooking as it helps us understand both the composition of these foods and how we may best as cooks help to avoid poisoning people we cook for." />
  <row Id="10502" PostHistoryTypeId="1" PostId="5345" RevisionGUID="7a9a3de1-a63d-429f-bb70-9cb07c309bb8" CreationDate="2010-08-17T15:36:48.743" UserId="1393" Text="Why the overlap in peanut and tree nut allergies?" />
  <row Id="10503" PostHistoryTypeId="3" PostId="5345" RevisionGUID="7a9a3de1-a63d-429f-bb70-9cb07c309bb8" CreationDate="2010-08-17T15:36:48.743" UserId="1393" Text="&lt;health&gt;&lt;allergy&gt;" />
  <row Id="10504" PostHistoryTypeId="2" PostId="5346" RevisionGUID="e0067ad0-9d77-4fd0-9db8-6fb1f04ca1a0" CreationDate="2010-08-17T15:41:58.370" UserId="1879" Text="On a recent trip, I ate at an authentic Irish pub that served the best bangers and mash I've ever had. As there's nowhere around town that regularly serves the dish, I've decided to try my hand at making it at home. While I think I can manage the potatoes just fine, I'm at a loss as to what type of sausage to use. So my question is: what brand of sausage would best approximate a traditional recipe? Ideally, it would be something I could pick up at the local supermarket." />
  <row Id="10505" PostHistoryTypeId="1" PostId="5346" RevisionGUID="e0067ad0-9d77-4fd0-9db8-6fb1f04ca1a0" CreationDate="2010-08-17T15:41:58.370" UserId="1879" Text="What type of sausage for bangers and mash?" />
  <row Id="10506" PostHistoryTypeId="3" PostId="5346" RevisionGUID="e0067ad0-9d77-4fd0-9db8-6fb1f04ca1a0" CreationDate="2010-08-17T15:41:58.370" UserId="1879" Text="&lt;ingredients&gt;&lt;sausages&gt;" />
  <row Id="10507" PostHistoryTypeId="2" PostId="5347" RevisionGUID="ebadda55-6db1-48a7-a7c2-d475dc6e5042" CreationDate="2010-08-17T15:45:11.303" UserId="87" Text="Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath:&#xD;&#xA;&#xD;&#xA;- 1 minute for broccoli&#xD;&#xA;- 3 minutes for carrots&#xD;&#xA;- 2 minutes for beans&#xD;&#xA;- 1 minute for flat beans&#xD;&#xA;- 4 minutes for cauliflower&#xD;&#xA;&#xD;&#xA;Is there a master list out there for the amount of boiling before bathing that will perhaps have better timing and more vegetables on it?" />
  <row Id="10508" PostHistoryTypeId="1" PostId="5347" RevisionGUID="ebadda55-6db1-48a7-a7c2-d475dc6e5042" CreationDate="2010-08-17T15:45:11.303" UserId="87" Text="Blanching time for different vegetables" />
  <row Id="10509" PostHistoryTypeId="3" PostId="5347" RevisionGUID="ebadda55-6db1-48a7-a7c2-d475dc6e5042" CreationDate="2010-08-17T15:45:11.303" UserId="87" Text="&lt;technique&gt;&lt;blanching&gt;" />
  <row Id="10510" PostHistoryTypeId="2" PostId="5348" RevisionGUID="ccaee7f8-cb0b-4803-b382-0d7c5c512695" CreationDate="2010-08-17T15:47:21.270" UserId="218" Text="Anything that breaks down due to heat is going to break down no matter HOW you cook it. Boiling only &quot;destroys&quot; nutrients by leaching them away into the water, which is the same reason that other people say that steaming/microwaving is better.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10511" PostHistoryTypeId="2" PostId="5349" RevisionGUID="b6b7c12d-d199-4d38-b516-dfa734938fba" CreationDate="2010-08-17T15:49:11.490" UserId="1832" Text="Look for Cumberland sausage - http://en.wikipedia.org/wiki/Bangers_and_mash&#xD;&#xA;&#xD;&#xA;or, **just ask the restaurant** :-)" />
  <row Id="10512" PostHistoryTypeId="5" PostId="5348" RevisionGUID="ea64bfb9-5b64-48bb-8949-0974665c0395" CreationDate="2010-08-17T15:53:12.297" UserId="218" Comment="added 438 characters in body; added 172 characters in body" Text="Anything that breaks down due to heat is going to break down no matter HOW you cook it. Boiling only &quot;destroys&quot; nutrients by leaching them away into the water, which is the same reason that other people say that steaming/microwaving is better.&#xD;&#xA;&#xD;&#xA;Thiamine, for example, is highly water soluble, so boiling is out. But it also breaks down at 100C, so you can't really cook it either. Niacin, on the other hand, leeches into water, but it's not heat-sensitive, so you can cook the hell out of it, as long as you don't get it wet. Folate is so fragile you can't leave your leafy greens in the *sun* without it breaking down (common with acids).&#xD;&#xA;&#xD;&#xA;Basically, almost everything is better uncooked, but a lot of things are impossible to eat if you don't cook them enough to break down the cellulose. So eat a balanced diet, and stop worrying about the microwave." />
  <row Id="10513" PostHistoryTypeId="2" PostId="5350" RevisionGUID="1aa6d1b3-e7df-4ca1-8e13-a02d75fa9321" CreationDate="2010-08-17T15:55:03.793" UserId="1832" Text="Here's a few lists:&#xD;&#xA;&#xD;&#xA; - http://www.backwoodshome.com/articles/kovach59.html&#xD;&#xA; - http://www.ochef.com/617.htm&#xD;&#xA; - http://www.gardenersnet.com/recipes/blanchingvegetables.htm" />
  <row Id="10514" PostHistoryTypeId="2" PostId="5351" RevisionGUID="9bee67cf-0907-490e-92d0-c7db79524b20" CreationDate="2010-08-17T15:55:57.210" UserId="1584" Text="I think that the question is phrased poorly.  For some foods and some cooking methods, the answer might be yes, to some extent.  But that doesn't mean that you shouldn't cook anything in a microwave.  &#xD;&#xA;&#xD;&#xA;Here is an overview article from Australia's national science agency&#xD;&#xA;[Safety of Microwave Ovens][1].  Unfortunately, it doesn't have any links to the primary literature.&#xD;&#xA;&#xD;&#xA;&gt; The majority of reports published on&#xD;&#xA;&gt; the nutritive value of foods cooked in&#xD;&#xA;&gt; microwave ovens indicate that food&#xD;&#xA;&gt; prepared in this manner is at least as&#xD;&#xA;&gt; nutritious as comparable food cooked&#xD;&#xA;&gt; by conventional methods.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Most of these studies have&#xD;&#xA;&gt; concentrated on vitamin retention and&#xD;&#xA;&gt; indicate that cooking in minimal water&#xD;&#xA;&gt; for a reduced time, as occurs with&#xD;&#xA;&gt; microwaving, promotes the retention of&#xD;&#xA;&gt; the water-soluble vitamins&#xD;&#xA;&gt; particularly of vitamin C and thiamin.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.csiro.au/resources/safety-of-microwave-ovens.html" />
  <row Id="10515" PostHistoryTypeId="2" PostId="5352" RevisionGUID="153fb928-66f2-4127-a074-82322c2225ea" CreationDate="2010-08-17T15:58:32.593" UserId="1393" Text="I don't think it is really possible to name exact times. It depends on the age and toughness of the particular batch of vegetables, how thick they are and how you've cut them. The way I do this is to make my initial judgement based on color change, and then start poking at them with a cake tester every 30 seconds or so until they reach the perfect degree of tenderness, then shock them in a bath with *plenty of ice* immediately." />
  <row Id="10516" PostHistoryTypeId="2" PostId="5353" RevisionGUID="0214abbe-6f5c-40da-be84-db7d39fc2eed" CreationDate="2010-08-17T16:05:31.870" UserId="1832" Text="In general, you can roast peppers to develop a richer flavor.  Then skin the pepper and you can use it for salsas, sauces, or just slice/dice it up for a sandwich." />
  <row Id="10517" PostHistoryTypeId="16" PostId="5353" RevisionGUID="0214abbe-6f5c-40da-be84-db7d39fc2eed" CreationDate="2010-08-17T16:05:31.870" UserId="-1" />
  <row Id="10518" PostHistoryTypeId="5" PostId="5343" RevisionGUID="f97ca06c-da32-4092-9c87-042a4c41d102" CreationDate="2010-08-17T16:08:31.603" UserId="1236" Comment="added 52 characters in body" Text="After answering [this article][1], I did some research on microwaving killing vitamins and nutrients in food.&#xD;&#xA;&#xD;&#xA;I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at least, nobody I saw) seems to have a &quot;this is the science behind it and here is a definite answer&quot; answer.&#xD;&#xA;&#xD;&#xA;So, my question is: Is microwaving *known* to kill nutrients in foods?  Is there a way to minimize this effect?  Can any nutritionists weigh in here with their experience, and ideally, the science behind their answers?&#xD;&#xA;&#xD;&#xA;4 quick articles with conflicting information:&#xD;&#xA;&#xD;&#xA; 1. [Microwaving can be like boiling, which kills nutrients][2]&#xD;&#xA; 2. [Microwaving is the best way of cooking for preserving nutrients][3]&#xD;&#xA; 3. [Microwaving hurts broccoli, but is good for potatoes][4]&#xD;&#xA; 4. [The Straight Dope: Scientists are not sure yet, but it's likely in some cases][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5337/potato-in-the-microwave/&#xD;&#xA;  [2]: http://www.pyroenergen.com/articles/microwave-nutrients.htm&#xD;&#xA;  [3]: http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm&#xD;&#xA;  [4]: http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx&#xD;&#xA;  [5]: http://www.straightdope.com/columns/read/2595/does-microwaving-kill-nutrients-in-food-is-microwaving-safe" />
  <row Id="10519" PostHistoryTypeId="2" PostId="5354" RevisionGUID="ddb990cd-1e3f-48cf-af75-35b9ac2a4723" CreationDate="2010-08-17T16:13:13.750" UserId="1832" Text="So from this - http://content.karger.com/produktedb/produkte.asp?typ=pdf&amp;file=IAA2003131004234 - it sounds like they both share IgE-reactive ([http://en.wikipedia.org/wiki/Immunoglobulin_E][1]) epitopes.&#xD;&#xA;&gt;Both native and recombinant nut allergens have been identified and characterized and, for some, the IgE-reactive epitopes described. Some allergens, such as lipid transfer proteins, profilins, and members of the Bet v 1-related family, represent minor constituents in tree nuts. These allergens are frequently cross-reactive with other food and pollen homologues, and are considered panallergens. Others, such as legumins, vicilins, and 2S albumins, represent major seed storage protein constituents of the nuts.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Immunoglobulin_E" />
  <row Id="10520" PostHistoryTypeId="5" PostId="5343" RevisionGUID="1911b5f6-f77d-422b-9f53-c85550fad729" CreationDate="2010-08-17T16:14:09.773" UserId="1236" Comment="added 210 characters in body" Text="After answering [this article][1], I did some research on microwaving killing vitamins and nutrients in food.&#xD;&#xA;&#xD;&#xA;I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at least, nobody I saw) seems to have a &quot;this is the science behind it and here is a definite answer&quot; answer.  Some articles claim &quot;there is no hard evidence&quot; while others point to studies from Stanford and other respected institutions that back the &quot;yes&quot; answer.&#xD;&#xA;&#xD;&#xA;So, my question is: Is microwaving *known* to kill nutrients in foods?  Is there a way to minimize this effect?  Can any nutritionists weigh in here with their experience, and ideally, the science behind their answers?&#xD;&#xA;&#xD;&#xA;4 quick articles with conflicting information, if you're only going to read one please read the first:&#xD;&#xA;&#xD;&#xA; 1. [The Straight Dope: Scientists are not sure yet, but it's likely in some cases][5]&#xD;&#xA; 2. [Microwaving can be like boiling, which kills nutrients][2]&#xD;&#xA; 3. [Microwaving is the best way of cooking for preserving nutrients][3]&#xD;&#xA; 4. [Microwaving hurts broccoli, but is good for potatoes][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5337/potato-in-the-microwave/&#xD;&#xA;  [2]: http://www.pyroenergen.com/articles/microwave-nutrients.htm&#xD;&#xA;  [3]: http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm&#xD;&#xA;  [4]: http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx&#xD;&#xA;  [5]: http://www.straightdope.com/columns/read/2595/does-microwaving-kill-nutrients-in-food-is-microwaving-safe" />
  <row Id="10521" PostHistoryTypeId="5" PostId="5343" RevisionGUID="a5074c5b-a4e2-450a-be50-449a79c5eb41" CreationDate="2010-08-17T16:23:50.450" UserId="1236" Comment="added a link, blockquote, organized for clarity" Text="After answering [this article][1], I did some research on microwaving killing vitamins and nutrients in food.&#xD;&#xA;&#xD;&#xA;I very quickly learned that this is a touchy subject, even among nutritionists, and nobody (at least, nobody I saw) seems to have a &quot;this is the science behind it and here is a definite answer&quot; answer.  Some articles claim &quot;there is no hard evidence&quot; while others point to studies from Stanford and other respected institutions that back the &quot;yes&quot; answer.&#xD;&#xA;&#xD;&#xA;Some quick articles with conflicting information, if you're only going to read one please read the first and last as they seem the most reputable to me:&#xD;&#xA;&#xD;&#xA; 1. [The Straight Dope: Scientists are not sure yet, but it's likely in some cases][2]&#xD;&#xA; 2. [Microwaving can be like boiling, which kills nutrients][3]&#xD;&#xA; 3. [Microwaving is the best way of cooking for preserving nutrients][4]&#xD;&#xA; 4. [Microwaving hurts broccoli, but is good for potatoes][5]&#xD;&#xA; 5. [Harvard: Microwaving may preserve nutrients, like Vitamin C][6]&#xD;&#xA;&#xD;&#xA;As an interesting note, the &quot;use less water&quot; idea, which most of us take as common sense when cooking vegetables, may also be under scrutiny.  From the Harvard article above:&#xD;&#xA;&#xD;&#xA;&gt; But this is nutrition, and nothing in&#xD;&#xA;&gt; nutrition is simple. Italian&#xD;&#xA;&gt; researchers published results in 2008&#xD;&#xA;&gt; of an experiment comparing three&#xD;&#xA;&gt; cooking methods — boiling, steaming,&#xD;&#xA;&gt; and frying — and the effect they had&#xD;&#xA;&gt; on the nutritional content of&#xD;&#xA;&gt; broccoli, carrots, and zucchini.&#xD;&#xA;&gt; Boiling carrots actually increased&#xD;&#xA;&gt; their carotenoid content, while&#xD;&#xA;&gt; steaming and frying reduced it.&#xD;&#xA;&gt; Carotenoids are compounds like lutein,&#xD;&#xA;&gt; which may be good for the eyes, and&#xD;&#xA;&gt; beta carotene. One possible&#xD;&#xA;&gt; explanation is that it takes longer&#xD;&#xA;&gt; for vegetables to get tender when&#xD;&#xA;&gt; they’re steamed, so the extra cooking&#xD;&#xA;&gt; time results in more degradation of&#xD;&#xA;&gt; some nutrients and longer exposure to&#xD;&#xA;&gt; oxygen and light.&#xD;&#xA;&#xD;&#xA;**So, my questions are**: Is microwaving *known* to kill nutrients in foods?  Is there a way to minimize this effect?  Can any nutritionists weigh in here with their experience, and ideally, the science behind their answers?  This has been a very confusing research path full of conflicting information, so all answers are appreciated.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5337/potato-in-the-microwave/&#xD;&#xA;  [2]: http://www.straightdope.com/columns/read/2595/does-microwaving-kill-nutrients-in-food-is-microwaving-safe&#xD;&#xA;  [3]: http://www.pyroenergen.com/articles/microwave-nutrients.htm&#xD;&#xA;  [4]: http://www.thedietchannel.com/Microwave-Cooking-And-Food-Vitamins.htm&#xD;&#xA;  [5]: http://www.brighthub.com/health/diet-nutrition/articles/44825.aspx&#xD;&#xA;  [6]: http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml" />
  <row Id="10522" PostHistoryTypeId="2" PostId="5355" RevisionGUID="2d8edac1-7191-46d4-a3af-13f22e0836f2" CreationDate="2010-08-17T16:29:18.013" UserId="1670" Text="**Without answering the question I would like to make a brief digression into physics:**&#xD;&#xA;&#xD;&#xA;Microwaves work by exciting the rotational modes of water molecules, after which the energy is distributed into all the available kinetic modes (this is called the equipartition theorem and is very well established). That randomized kinetic energy is called &quot;heat&quot;. &#xD;&#xA;&#xD;&#xA;The microwaves are very low energy, orders of magnitude below ionization and still far below the threshold for almost all chemistry. They can only do their work at all because the rotational modes are very low lying states.&#xD;&#xA;&#xD;&#xA;This is very basic physics and it is not in question.&#xD;&#xA;&#xD;&#xA;What that means is that they heat food up. For food with low water content they do so fairly evenly through a considerable thickness. For foods with a high water content the heating happens more towards the surfaces, but still penetrates a non-trivial distance.&#xD;&#xA;&#xD;&#xA;From a fundamental point of view there is no reason to believe that this will cause more nutrient destruction than any other form of heating." />
  <row Id="10523" PostHistoryTypeId="2" PostId="5356" RevisionGUID="1bb33c25-86ad-4a07-b09e-69cf93fb798c" CreationDate="2010-08-17T16:44:47.340" UserId="177" Text="Here is the recipe - I didn't want to use Beer, any help?&#xD;&#xA;3 lb chuck steak, cut into 2-inch chunks &#xD;&#xA;***1-1/4 pints Liefmans Goudenband*** &#xD;&#xA;2 Tbsp peanut oil &#xD;&#xA;1 oz butter &#xD;&#xA;1 oz brown sugar &#xD;&#xA;1 Tbsp freshly grated nutmeg &#xD;&#xA;salt &#xD;&#xA;pepper &#xD;&#xA;3 Tbsp flour &#xD;&#xA;2 Tbsp tomato purée &#xD;&#xA;4 oz pitted prunes, sliced &#xD;&#xA;14 fl oz veal stock &#xD;&#xA;1 bouquet garni &#xD;&#xA;1 to &#xD;&#xA;2 Tbsp Dijon mustard &#xD;&#xA;2 cooking apples&#xD;&#xA;Instructions:&#xD;&#xA;**Marinate the meat in 3/4 pint of the beer for 3 days.** Lift the meat out of the marinade, reserving the marinade. Heat the oil and butter in a large, heavy-based frying pan, add the meat, sugar and nutmeg and cook over a medium-high heat, stirring frequently, until the meat is well browned. Using a slotted spoon, transfer the meat to a casserole and season with salt and pepper.&#xD;&#xA;Stir the flour into the oil and butter and cook until well browned, then stir in the tomato purée, prunes, veal stock, bouquet garni and the beer marinade. Bring to the boil, skim and then pour over the meat. Simmer very gently until the meat is tender, about 1 hour. Stir in the mustard and the remaining beer, then taste and adjust the seasoning. Peel and quarter the apples, add to the casserole and cook for 5 to 10 minutes, until the apples are tender. Serve hot." />
  <row Id="10524" PostHistoryTypeId="1" PostId="5356" RevisionGUID="1bb33c25-86ad-4a07-b09e-69cf93fb798c" CreationDate="2010-08-17T16:44:47.340" UserId="177" Text=" A recipe for Carbonade Flamande calls for Liefmans Goudenband (Brown Ale), any substitutions?" />
  <row Id="10525" PostHistoryTypeId="3" PostId="5356" RevisionGUID="1bb33c25-86ad-4a07-b09e-69cf93fb798c" CreationDate="2010-08-17T16:44:47.340" UserId="177" Text="&lt;please-remove-this-tag&gt;&lt;steak&gt;" />
  <row Id="10526" PostHistoryTypeId="6" PostId="5325" RevisionGUID="eb1d9ed0-67f9-4552-9456-7545e881b508" CreationDate="2010-08-17T16:46:38.897" UserId="839" Comment="edited tags" Text="&lt;cookies&gt;&lt;oats&gt;" />
  <row Id="10527" PostHistoryTypeId="2" PostId="5357" RevisionGUID="9813a0d7-87ec-4e8d-906a-c439d7041289" CreationDate="2010-08-17T16:49:02.047" UserId="839" Text="I've seen several people insist that steel-cut oats are better than regular oats. What makes them different? " />
  <row Id="10528" PostHistoryTypeId="1" PostId="5357" RevisionGUID="9813a0d7-87ec-4e8d-906a-c439d7041289" CreationDate="2010-08-17T16:49:02.047" UserId="839" Text="What makes steel-cut oats different? " />
  <row Id="10529" PostHistoryTypeId="3" PostId="5357" RevisionGUID="9813a0d7-87ec-4e8d-906a-c439d7041289" CreationDate="2010-08-17T16:49:02.047" UserId="839" Text="&lt;oats&gt;" />
  <row Id="10530" PostHistoryTypeId="2" PostId="5358" RevisionGUID="aeaff9f0-b74c-4d34-8280-0cfa18f3ebc4" CreationDate="2010-08-17T16:50:20.937" UserId="67" Text="I will be one of the first people to say that it **is not safe**.&#xD;&#xA;&#xD;&#xA;I have no idea what happened.  It was three small potatoes, on a plate, in the microwave (before that, I had only done a single potato at a time).  I put 'em in the microwave while I was taking a shower, as I was going to make a hash for breakfast.&#xD;&#xA;&#xD;&#xA;When I came out of the shower, there were two charred remains of a potato, one of which was glowing.  I have no idea what happened to the third potato.  Maybe it was reduced to ashes.&#xD;&#xA;&#xD;&#xA;The burning smell was bad ... it took me months of repeated cleanings trying to get the smell to go away, but it was nasty.  And the tray in my microwave broke a few weeks after the incident (just randomly cracked in half) ... I have no idea if they were related, but I blame the potato.&#xD;&#xA;&#xD;&#xA;Now, since that incident, I've learned that multiple round things near each other in the microwave is bad (might've been an episode of Mythbusters or Brainiac, I can't remember), so it might've been the fact that I had three potatoes in there at once.  It might also have been an imperfect potato (you know how you sometimes get that odd black splotch or a void in the middle of a potato?   I have no idea how that might affect microwaving).&#xD;&#xA;&#xD;&#xA;Never again will I microwave a potato.  Normally, I make a few extras when I'm baking some up, wrap 'em in foil, and stash 'em in the fridge, so I'm all ready for when I want to make a hash, I just didn't have any ready on that particular day." />
  <row Id="10531" PostHistoryTypeId="2" PostId="5359" RevisionGUID="d58f64bd-16d1-4088-87da-d83f68350210" CreationDate="2010-08-17T16:50:22.170" UserId="177" Text="I wanted the pierogi's to be fairly thick and was wondering what type of dough would work best?" />
  <row Id="10532" PostHistoryTypeId="1" PostId="5359" RevisionGUID="d58f64bd-16d1-4088-87da-d83f68350210" CreationDate="2010-08-17T16:50:22.170" UserId="177" Text="I wanted to make Home made Pierogi's, is there a special dough that needs to be used?" />
  <row Id="10533" PostHistoryTypeId="3" PostId="5359" RevisionGUID="d58f64bd-16d1-4088-87da-d83f68350210" CreationDate="2010-08-17T16:50:22.170" UserId="177" Text="&lt;dough&gt;" />
  <row Id="10534" PostHistoryTypeId="5" PostId="5341" RevisionGUID="1d5f000d-408c-4b6c-b843-581c6b88fcdd" CreationDate="2010-08-17T16:58:01.673" UserId="1236" Comment="deleted 318 characters in body" Text="Seconding poking with a fork.  Once you explode a potato in the microwave, you will never, ever do it again.  &#xD;&#xA;&#xD;&#xA;I actually like to do a hybrid for a quick snack.  I'll preheat the toaster oven before microwaving.  As soon as the potato is done in the microwave, I'll rub the outside with some olive oil, sprinkle kosher salt on it, then give it another 5-10 minutes in the oven/toaster oven to crisp up the skins.  A lot of people will microwave-only cook them, but I don't really like a potato without a crispy skin.  These don't get *as* properly crispy as a fully oven-baked potato would, but they're much closer than just microwaving, which tends to make skins a little soggy.&#xD;&#xA;&#xD;&#xA;Another option for quick snacks: bake a bunch of potatoes at once, and turn them into twice-baked.  These reheat really quickly and you can microwave or bake them (to reheat), both are quick reheat methods compared to baking an entire potato.&#xD;&#xA;&#xD;&#xA;You can find recipes online, but the general idea is that you bake the potatoes, cut them in half, scoop out the insides, mash them with butter/milk/sour cream/bacon/salt/cheese/chives/onion (whatever you want, there's really no wrong way here), and then scoop that mix back into the hollowed out shells.  Then, you bake them again for a short amount of time.  &#xD;&#xA;&#xD;&#xA;They're delicious, and they're quick to reheat - bonus, they also freeze very well, so I make a batch of 10 potatoes (which comes out to 20 twice-baked halves) at a time.  [Here][1] is a recipe that is a great start as a guide for cooking times, but you'll find there is a ton of room for experimentation with ingredients here.&#xD;&#xA;&#xD;&#xA;One thing to keep in mind is that some people believe nutrients will be destroyed in the microwave, so if that's a concern it might be worth baking them fully in the oven (I know, much less convenient, just throwing it out there).  **Caveat**: some articles online not only refute that, but suggest that oven cooking may also destroy nutrients.  It seems that it depends on the food item in question, along with cooking time and comparable method (boiling, steaming, baking).  [See related question about microwaves vs nutrients.][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/ultimate-twice-baked-potatoes/Detail.aspx&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5343/does-microwaving-destroy-nutrients-in-food" />
  <row Id="10535" PostHistoryTypeId="2" PostId="5360" RevisionGUID="7b7be764-0ea7-46ea-b4e4-603995508650" CreationDate="2010-08-17T17:02:32.573" UserId="1816" Text="You should be fine using a regular homemade pasta dough.&#xD;&#xA;&#xD;&#xA;I learned to make perogis with a standard egg dough - egg, flour, water, and oil.  The filling is dry curd cottage cheese, salt, and eggs.  To shape them we use a nifty hand tart cutter that I can't find online anywhere.  Then we boil them in water for about 10 minutes to cook.  Serve with melted butter." />
  <row Id="10536" PostHistoryTypeId="2" PostId="5361" RevisionGUID="7d6d91b8-2fdc-4c87-bfa6-f4b23c08cf06" CreationDate="2010-08-17T17:02:59.343" UserId="218" Text="They're coarser, so they have a better texture when cooked. Rolled oats are mushy and bland, even if you get the non-instant variety. Groats are a pain in the butt to cook: like millet, they take forever.&#xD;&#xA;&#xD;&#xA;Steel cut oats are a nice compromise (technically steel cut *groats*). Get some yummy groaty flavor, but the prep time is much lower (a mere half hour, instead of a week or two for whole groats).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10537" PostHistoryTypeId="2" PostId="5362" RevisionGUID="b724e010-d3e5-4cda-a872-bb9c2af3d69b" CreationDate="2010-08-17T17:06:20.897" UserId="1393" Text="Specifically, steel cut oats look like little pellets, whereas rolled oats have the familiar flat shape from going through a steel roller. The rolled ones expose more surface area and therefore cook faster, but produce a different final texture. I do like the rolled ones better, but they take upwards of half an hour to cook. You can make a large batch and reheat it for 2-3 days if you like. I think some folks also use a pressure cooker to speed them up." />
  <row Id="10538" PostHistoryTypeId="2" PostId="5363" RevisionGUID="545767e0-a832-4767-81ab-3cc44ec16e18" CreationDate="2010-08-17T17:08:12.797" UserId="1393" Text="Some pierogi recipes include sour cream in the dough; they also often have more egg than a typical basic pasta dough." />
  <row Id="10539" PostHistoryTypeId="5" PostId="5359" RevisionGUID="37da2f1c-d59c-462b-8763-8b78ccf48e9d" CreationDate="2010-08-17T17:08:49.177" UserId="1393" Comment="deapostrohize" Text="I wanted the pierogis to be fairly thick and was wondering what type of dough would work best?" />
  <row Id="10540" PostHistoryTypeId="4" PostId="5359" RevisionGUID="37da2f1c-d59c-462b-8763-8b78ccf48e9d" CreationDate="2010-08-17T17:08:49.177" UserId="1393" Comment="deapostrohize" Text="I wanted to make Home made Pierogis, is there a special dough that needs to be used?" />
  <row Id="10541" PostHistoryTypeId="2" PostId="5364" RevisionGUID="5af325ed-57e4-4126-98ca-f5bb522479ba" CreationDate="2010-08-17T17:15:43.393" UserId="1382" Text="I'm at the point where I will completely avoid certain recipes simply because they require sifting and I find it incredibly tedious. Is there a better method? A better tool? A magic sifter?" />
  <row Id="10542" PostHistoryTypeId="1" PostId="5364" RevisionGUID="5af325ed-57e4-4126-98ca-f5bb522479ba" CreationDate="2010-08-17T17:15:43.393" UserId="1382" Text="How to make sifting palatable?" />
  <row Id="10543" PostHistoryTypeId="3" PostId="5364" RevisionGUID="5af325ed-57e4-4126-98ca-f5bb522479ba" CreationDate="2010-08-17T17:15:43.393" UserId="1382" Text="&lt;technique&gt;&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="10544" PostHistoryTypeId="2" PostId="5365" RevisionGUID="10dfe45e-c90f-47f5-bcb7-81eb87ff43f2" CreationDate="2010-08-17T17:16:20.880" UserId="218" Text="No beer!? Hmmm.&#xD;&#xA;&#xD;&#xA;Well, I can't think of anything that would give you the same flavor, and as a component of the dish it looms quite large...3 day marinade in beer? No way to replace that, and brown ale is distinctive and nutty. &#xD;&#xA;&#xD;&#xA;Beer and wine are natural tenderizers, which is what the marinade is for...They're some of the only ones that aren't acidic (buttermilk and yoghurt are others...Obviously not a good choice here) so filling that role without changing the character of the dish is going to be a serious challenge.&#xD;&#xA;&#xD;&#xA;Are you looking for a non-alcoholic substitution, or just a non-beer one?" />
  <row Id="10545" PostHistoryTypeId="5" PostId="5327" RevisionGUID="eefbe4fa-f349-4c99-bffb-f20e00a68aa0" CreationDate="2010-08-17T17:21:14.290" UserId="446" Comment="used joe's suggestion of a fork" Text="There a couple of things to do to tenderize a grass fed steak.  Unfortunately, none of them are as simple as tossing on some salt and throwing it on the grill like corn fed beef. Basically we have manual, chemical, and one quirky method.&#xD;&#xA;&#xD;&#xA;The manual method is the easiest and by far the quickest.  You can pound tenderize, but that's going to entirely destroy the joy of a thick cut steak. Instead, invest in a needle tenderizer. It looks like [this](http://img4.cookinglight.com/i/2009/01/0901px-tenderize-l.jpg?400:400) and shouldn't run you more than about twenty to thirty dollars. This method is probably the best as it is going to leave the steaks flavor totally alone but does have the downside of introducing any bacteria on the outside into the interior, so you really need to make sure that your meat got sourced from someplace that handles it properly. If you don't want to invest in a tenderizer, Joe suggests just using a fork, which should accomplish the same goal with a little more elbow grease.&#xD;&#xA;&#xD;&#xA;The next method is chemical tenderizing. In other words, marinate that bad boy.  This method gives you a great opportunity to add some flavors to your meat, and I have found that herbs with some vinegar will work great with grass-fed. I would recommend trying rosemary or thyme. You will need at least 2 hours of time to properly marinate.  &#xD;&#xA;&#xD;&#xA;The last method I have I'm still working the kinks out of. It involves quick freezing the beef to allow the beef's water to tenderize the steak from the inside out. The problem with this method is you need to freeze the meat quicker than you can manage with a home freezer, but if you have access to a blast chiller it can work great.  You will have to freeze and thaw and refreeze to get the crystals big enough to do the job. I only include this for completeness, as it isn't perfect and you use it at your own risk.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10546" PostHistoryTypeId="5" PostId="5356" RevisionGUID="82194048-6368-4ca9-8cf5-067ad75f194b" CreationDate="2010-08-17T17:21:15.803" UserId="218" Comment="formatting" Text="Here is the recipe - I didn't want to use Beer, any help?&#xD;&#xA;&#xD;&#xA;    3 lb chuck steak, cut into 2-inch chunks &#xD;&#xA;    ***1-1/4 pints Liefmans Goudenband*** &#xD;&#xA;    2 Tbsp peanut oil &#xD;&#xA;    1 oz butter &#xD;&#xA;    1 oz brown sugar &#xD;&#xA;    1 Tbsp freshly grated nutmeg &#xD;&#xA;    salt &#xD;&#xA;    pepper &#xD;&#xA;    3 Tbsp flour &#xD;&#xA;    2 Tbsp tomato purée &#xD;&#xA;    4 oz pitted prunes, sliced &#xD;&#xA;    14 fl oz veal stock &#xD;&#xA;    1 bouquet garni &#xD;&#xA;    1 to &#xD;&#xA;    2 Tbsp Dijon mustard &#xD;&#xA;    2 cooking apples&#xD;&#xA;&#xD;&#xA;Instructions:&#xD;&#xA;**Marinate the meat in 3/4 pint of the beer for 3 days.** Lift the meat out of the marinade, reserving the marinade. Heat the oil and butter in a large, heavy-based frying pan, add the meat, sugar and nutmeg and cook over a medium-high heat, stirring frequently, until the meat is well browned. Using a slotted spoon, transfer the meat to a casserole and season with salt and pepper.&lt;br&gt;&lt;br&gt;&#xD;&#xA;Stir the flour into the oil and butter and cook until well browned, then stir in the tomato purée, prunes, veal stock, bouquet garni and the beer marinade. Bring to the boil, skim and then pour over the meat. Simmer very gently until the meat is tender, about 1 hour. Stir in the mustard and the remaining beer, then taste and adjust the seasoning. Peel and quarter the apples, add to the casserole and cook for 5 to 10 minutes, until the apples are tender. Serve hot." />
  <row Id="10547" PostHistoryTypeId="2" PostId="5366" RevisionGUID="c8d9a924-ad79-46ed-a321-9dcad7b629d7" CreationDate="2010-08-17T17:21:37.363" UserId="1382" Text="Scalloped tomatoes - a great way to use up tomatoes and old bread!" />
  <row Id="10548" PostHistoryTypeId="16" PostId="5366" RevisionGUID="c8d9a924-ad79-46ed-a321-9dcad7b629d7" CreationDate="2010-08-17T17:21:37.363" UserId="-1" />
  <row Id="10549" PostHistoryTypeId="5" PostId="5365" RevisionGUID="6afb4582-a2e7-47f7-85c4-688552a475cb" CreationDate="2010-08-17T17:24:10.790" UserId="218" Comment="added 374 characters in body" Text="No beer!? Hmmm.&#xD;&#xA;&#xD;&#xA;Well, I can't think of anything that would give you the same flavor, and as a component of the dish it looms quite large...3 day marinade in beer? No way to replace that, and brown ale is distinctive and nutty. &#xD;&#xA;&#xD;&#xA;Beer and wine are natural tenderizers, which is what the marinade is for...They're some of the only ones that aren't acidic (buttermilk and yoghurt are others...Obviously not a good choice here) so filling that role without changing the character of the dish is going to be a serious challenge.&#xD;&#xA;&#xD;&#xA;Are you looking for a non-alcoholic substitution, or just a non-beer one?&#xD;&#xA;&#xD;&#xA;Since tomatoes and apples feature, you might try marinating in cider or tomato juice (depending on which flavor you want to push). You won't want to marinate for anywhere near the same amount of time: those two are acidic enough to digest your meat after 3 days. Might try apple cider and apple cider vinegar mixed. Vinegar marinated beef has an interesting twang to it." />
  <row Id="10550" PostHistoryTypeId="2" PostId="5367" RevisionGUID="08e2a980-fd94-474b-902f-1dcbf0c68dc2" CreationDate="2010-08-17T17:27:59.020" UserId="1685" Text="Use a food processor to aerate the flour and mix other dry ingredients in.  &#xD;&#xA;&#xD;&#xA;As a bonus for me, the food processor bowl can go in the dishwasher.  I have to hand-wash my sifter.  " />
  <row Id="10551" PostHistoryTypeId="2" PostId="5368" RevisionGUID="ad9e5c34-a381-49ee-b7fd-9b0c231b4c8d" CreationDate="2010-08-17T17:28:29.690" UserId="218" Text="I just use a strainer. Slap something over the top so your flour doesn't fly all over the place, and shake it. It's got such a huge surface area, that it takes much less time than a lot of special purpose sifting tools (those &lt;a href=&quot;http://www.google.com/products/catalog?q=sifter&amp;oe=utf-8&amp;client=firefox-a&amp;cid=17664462773823397558&amp;ei=asZqTJrTKImOwQWd-YCBDg&amp;sa=title&amp;ved=0CDQQ8wIwBDgA#p&quot;&gt;stupid little cups with the trigger handles&lt;/a&gt;? What the hell is that about? The crank ones are no better. What am I? An organ grinder monkey?)&#xD;&#xA;&#xD;&#xA;The other alternative is to throw the whole mess in a blender or food processor. That'll mix and aerate it.&#xD;&#xA;" />
  <row Id="10552" PostHistoryTypeId="2" PostId="5369" RevisionGUID="f5696daa-f7fb-49a3-93d4-8c8551668287" CreationDate="2010-08-17T17:32:45.690" UserId="624" Text="You can probably just leave the sifting step out. I'm lazy when making food for my own consumption, and often just dump the flour on top of the wet mix in the bowl and sift the salt/soda/whatnot in by hand a bit.&#xD;&#xA;&#xD;&#xA;Most recipes don't seem to mind, but some do (some also specify a volume of sifted flour, so that needs to be compensated for as well), so best to make an experimental batch ahead of time and see if it is acceptable." />
  <row Id="10553" PostHistoryTypeId="2" PostId="5370" RevisionGUID="5a19dd04-61cf-48f8-a28b-bc46cf85e123" CreationDate="2010-08-17T17:44:16.420" UserId="1816" Text="On [Chef Darin's][1] blog, I found the answer to my question about creaming browned butter with sugar.  It [can be done][2] by chilling the butter to the proper temperature.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefdarin.com/&#xD;&#xA;  [2]: http://www.chefdarin.com/2010/07/browned-butter/" />
  <row Id="10557" PostHistoryTypeId="2" PostId="5372" RevisionGUID="a1081627-17d0-4796-b954-dbdc8e757526" CreationDate="2010-08-17T17:57:04.990" UserId="27" Text="Like @justkt said you should be fine using regular homemade pasta dough. If you want something more specific though I used [this recipe][1] from Food.com. Its super good. Especially since I also made the cottage cheese myself as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/homemade-cottage-cheese-pierogies-perogies-the-old-fashioned-66654" />
  <row Id="10558" PostHistoryTypeId="2" PostId="5373" RevisionGUID="9d1271c4-40bd-415a-ab3f-140e8cf0f920" CreationDate="2010-08-17T18:01:12.097" UserId="1393" Text="One more thought: if you are making your own fresh pasta, be fairly generous in the amount of flour you toss it in while it is waiting around before you boil it. This will dry out the surface a bit and reduce sticking when you add it to the pot. Shake off most of the excess flour before adding it to the pot." />
  <row Id="10559" PostHistoryTypeId="2" PostId="5374" RevisionGUID="5f9f34e7-08e5-434a-bc02-04c01c4edfeb" CreationDate="2010-08-17T18:03:06.350" UserId="1181" Text="After chopping away at a chilli earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chilli's leave on my fingers.&#xD;&#xA;&#xD;&#xA;And it made me wonder - is whatever is difficult to get off my finger having any long-term effect on my wooden chopping board?&#xD;&#xA;&#xD;&#xA;I clean/scrub the board regularly, and there is no *visible* staining, but we all know hidden problems exist.." />
  <row Id="10560" PostHistoryTypeId="1" PostId="5374" RevisionGUID="5f9f34e7-08e5-434a-bc02-04c01c4edfeb" CreationDate="2010-08-17T18:03:06.350" UserId="1181" Text="Do chilli's impregnate a wooden chopping board?" />
  <row Id="10561" PostHistoryTypeId="3" PostId="5374" RevisionGUID="5f9f34e7-08e5-434a-bc02-04c01c4edfeb" CreationDate="2010-08-17T18:03:06.350" UserId="1181" Text="&lt;equipment&gt;&lt;chilli&gt;&lt;peppers&gt;" />
  <row Id="10562" PostHistoryTypeId="2" PostId="5375" RevisionGUID="93138dbc-8a8d-4bfb-b70b-6d2c91372020" CreationDate="2010-08-17T18:10:14.043" UserId="1672" Text="I chop pretty much everything on a bamboo cutting board, including chipotles en adobo all the time, and plenty of fresh peppers frequently. Admittedly I'm Texan and a bit acclimated to these things, but I've never noticed any residual heat in the board." />
  <row Id="10563" PostHistoryTypeId="2" PostId="5376" RevisionGUID="c56a51eb-1497-49bd-9305-2a7f93980802" CreationDate="2010-08-17T18:16:37.947" UserId="1236" Text="As with Jefromi, I've cut hot peppers on wood before and not noticed any transfer.  Specifically, home grown habaneros and jalapenos on maple boards.&#xD;&#xA;&#xD;&#xA;Maybe I'm just acclimated to the heat and don't notice, but those recommendations are not in line with my personal experience.  I do thoroughly scrub my boards after use, but that probably isn't washing away any residual oils.&#xD;&#xA;&#xD;&#xA;That said, pretty much everything I've read ([for example, this page][1]) says **not** to use wood, because the oils from the peppers will penetrate the board and transfer, and hold there indefinitely, even after thorough washings.&#xD;&#xA;&#xD;&#xA;[This thread][2] is full of people with personal experience transferring the heat to later meals.&#xD;&#xA;&#xD;&#xA;If you really want to be safe, for example if someone in your house is heat sensitive or you have small children helping in the kitchen, you can dedicate a board to cutting peppers, or just cut peppers on a small plastic board and wash thoroughly after each use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.great-salsa.com/chile-heat-index.html&#xD;&#xA;  [2]: http://www.thehotpepper.com/topic/15390-wood-cutting-boards/" />
  <row Id="10564" PostHistoryTypeId="2" PostId="5377" RevisionGUID="7f10fbab-1267-4074-bc79-d029a2299f69" CreationDate="2010-08-17T18:21:14.193" UserId="1816" Text="I absolutely love pasta caprese.  I have a great recipe for it that provides perfectly creamy mozarella and tasty tomatoes and uses up the leaves on my basil plant.  It's a great dish.&#xD;&#xA;&#xD;&#xA;I also don't consider a meal without some form of protein that isn't cheese to be a meal, and vegetarian meals aren't considered kindly by those I cook for, so I really need at least some meat with every meal.&#xD;&#xA;&#xD;&#xA;So my quandry is how to serve my pasta caprese as part of a meal with meat.  In the past I've done grilled chicken breast on the side, but is there a way to make it a one pot meal or serve with another meat main so I'm not limited to chicken?  Ideally I'd like to feature the flavors of the pasta as the main.&#xD;&#xA;&#xD;&#xA;I tried hot Italian sausage last night.  It was OK, but I felt that the sausage competed too much with the flavors of the dressing." />
  <row Id="10565" PostHistoryTypeId="1" PostId="5377" RevisionGUID="7f10fbab-1267-4074-bc79-d029a2299f69" CreationDate="2010-08-17T18:21:14.193" UserId="1816" Text="Adding Meat to Pasta Caprese" />
  <row Id="10566" PostHistoryTypeId="3" PostId="5377" RevisionGUID="7f10fbab-1267-4074-bc79-d029a2299f69" CreationDate="2010-08-17T18:21:14.193" UserId="1816" Text="&lt;recipe-problems&gt;&lt;pasta&gt;&lt;menu-planning&gt;" />
  <row Id="10567" PostHistoryTypeId="5" PostId="5376" RevisionGUID="d7cdbaef-14ab-4104-8879-7d720df6896b" CreationDate="2010-08-17T18:21:59.793" UserId="1236" Comment="edited body" Text="Pretty much everything I've read ([for example, this page][1]) says **not** to use wood, because the oils from the peppers will penetrate the board and transfer, and hold there indefinitely, even after thorough washings.&#xD;&#xA;&#xD;&#xA;[This thread][2] is full of people with personal experience transferring the heat to later meals.&#xD;&#xA;&#xD;&#xA;That said, as with Jefromi, I've cut hot peppers on wood before and not noticed any transfer.  Specifically, home grown habaneros and jalapenos on maple boards.&#xD;&#xA;&#xD;&#xA;Maybe I'm just acclimated to the heat and don't notice, but those recommendations are not in line with my personal experience.  I do thoroughly scrub my boards after use, but that probably isn't washing away any residual oils.&#xD;&#xA;&#xD;&#xA;If you really want to be safe, for example if someone in your house is heat sensitive or you have small children helping in the kitchen, you can dedicate a board to cutting peppers, or just cut peppers on a small plastic board and wash thoroughly after each use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.great-salsa.com/chile-heat-index.html&#xD;&#xA;  [2]: http://www.thehotpepper.com/topic/15390-wood-cutting-boards/" />
  <row Id="10568" PostHistoryTypeId="5" PostId="5375" RevisionGUID="dc6e61ac-f5d1-4c6d-aee9-e7b66d79bb3d" CreationDate="2010-08-17T18:32:13.907" UserId="1672" Comment="added 153 characters in body" Text="I chop pretty much everything on a bamboo cutting board, including chipotles en adobo all the time, and plenty of fresh peppers frequently. Admittedly I'm Texan and a bit acclimated to these things, but I've never noticed any residual heat in the board. And really, though my tongue may be used to it, I don't think my eyes are - and if the board were hot, I'd have managed to find out the hard way by now." />
  <row Id="10569" PostHistoryTypeId="2" PostId="5378" RevisionGUID="18c0f0b2-4711-40a9-a1e6-2b4b4d1a4888" CreationDate="2010-08-17T18:55:49.413" UserId="36" Text="I've seen a [couple questions][1] on [how to season a skillet][2], and this may be a dumb question, but why do you season a skillet? &#xD;&#xA;&#xD;&#xA;* Does it impart flavor onto the food? &#xD;&#xA;* For how long? (which I guess is one way of asking, &quot;How often do I need to do it?&quot; &#xD;&#xA;* Do I still &quot;need&quot; to apply butter etc.. to the pan even though I &quot;seasoned&quot; it? (in this case, maybe it's a question of taste, not need)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3413/how-to-season-a-frying-pan&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet" />
  <row Id="10570" PostHistoryTypeId="1" PostId="5378" RevisionGUID="18c0f0b2-4711-40a9-a1e6-2b4b4d1a4888" CreationDate="2010-08-17T18:55:49.413" UserId="36" Text="What is the purpose of seasoning a skillet?" />
  <row Id="10571" PostHistoryTypeId="3" PostId="5378" RevisionGUID="18c0f0b2-4711-40a9-a1e6-2b4b4d1a4888" CreationDate="2010-08-17T18:55:49.413" UserId="36" Text="&lt;seasoning&gt;&lt;cast-iron&gt;&lt;skillet&gt;" />
  <row Id="10572" PostHistoryTypeId="5" PostId="5374" RevisionGUID="ff8bd0d6-d81b-4cd0-bba6-07290f0b219a" CreationDate="2010-08-17T19:03:34.873" UserId="364" Comment="Spelling " Text="After chopping away at a chili earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chiles leave on my fingers.&#xD;&#xA;&#xD;&#xA;And it made me wonder - is whatever is difficult to get off my finger having any long-term effect on my wooden chopping board?&#xD;&#xA;&#xD;&#xA;I clean/scrub the board regularly, and there is no *visible* staining, but we all know hidden problems exist.." />
  <row Id="10573" PostHistoryTypeId="4" PostId="5374" RevisionGUID="ff8bd0d6-d81b-4cd0-bba6-07290f0b219a" CreationDate="2010-08-17T19:03:34.873" UserId="364" Comment="Spelling " Text="Do chiles impregnate a wooden chopping board?" />
  <row Id="10574" PostHistoryTypeId="6" PostId="5374" RevisionGUID="ff8bd0d6-d81b-4cd0-bba6-07290f0b219a" CreationDate="2010-08-17T19:03:34.873" UserId="364" Comment="Spelling " Text="&lt;equipment&gt;&lt;chilies&gt;&lt;peppers&gt;" />
  <row Id="10575" PostHistoryTypeId="2" PostId="5379" RevisionGUID="c3dc4115-2c5e-4bf9-80e9-b662cd183e60" CreationDate="2010-08-17T19:08:11.557" UserId="364" Text="Seasoning will  &#xD;&#xA;&#xD;&#xA; - protect bare cast iron from rust&#xD;&#xA; - make the pan surface non-stick&#xD;&#xA;" />
  <row Id="10576" PostHistoryTypeId="2" PostId="5380" RevisionGUID="59c2a565-5582-42cf-873e-c7a95eb05d9a" CreationDate="2010-08-17T19:11:24.280" UserId="624" Text="1) Not necessarily. The seasoning helps to develop a good sear on the food, and this adds to the flavor. If the seasoning is very old or if the pan is cleaned infrequently, then some flavor may come from the cook top. Old diner often attribute the flavor of their burgers to the grill that has been in place for the last 60 years and never cleaned, but I'm skeptical that this really impacts the flavor.&#xD;&#xA;&#xD;&#xA;2) This depends on how often the skillet is used, and what you use it for. Baking cornbread seems to strip the seasoning off my skillet as does cooking tomato dishes without much oil in them. I scrub under water with a plastic sponge after each use, and if it looks dry, I apply a bit of oil to maintain. Properly re-seasoning takes too long, but I probably do it 1-2 times per year, and use my skillet frequently.&#xD;&#xA;&#xD;&#xA;3) Probably. Foods like onions won't brown nearly as well without some butter/oil in the pan to transfer the heat. You may or may not need to apply oil to keep food from sticking, but it is never a bad idea :)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10577" PostHistoryTypeId="5" PostId="5379" RevisionGUID="75a05fcb-8b53-45f3-85d7-2d1930a978f3" CreationDate="2010-08-17T19:15:27.063" UserId="364" Comment="added info on  frequency of seasoning" Text="Purpose of Seasoning &#xD;&#xA;&#xD;&#xA; - protect bare cast iron from rust&#xD;&#xA; - make the pan surface non-stick&#xD;&#xA;  &#xD;&#xA;How often to season the pan? &#xD;&#xA;&#xD;&#xA; - You'll need to season it more when it's new. &#xD;&#xA; - Use it frequently and you'll need to season it less often.&#xD;&#xA; - Don't cook beans or tomatoes in it at first; if you do so later, you may want to re-season it. &#xD;&#xA;&#xD;&#xA;Regarding adding butter, you're right: that would be for taste, not necessity. If seasoned properly, a cast iron pan is non-stick.&#xD;&#xA;" />
  <row Id="10578" PostHistoryTypeId="2" PostId="5381" RevisionGUID="27008e37-3bc7-49e5-b0d8-b789ca635bc8" CreationDate="2010-08-17T19:37:41.720" UserId="1895" Text="What, exactly, is your reason for avoiding the beer?  Is it the availability?  It really isn't the same without the use of a Belgian Sour Ale(or the like).  There wouldn't be any residual alcohol after cooking the broth.  &#xD;&#xA;&#xD;&#xA;If availability really is the issue, you could get away with using pretty much any brown/dark ale as the marinade (Though Belgian is preferred.  I once made Carbonade using Saison and an Abbey Ale and it was amazing.)  Just try to stay away from something hoppy." />
  <row Id="10579" PostHistoryTypeId="2" PostId="5382" RevisionGUID="cb58f020-bcb7-4531-ae8a-dcd45d7c5d27" CreationDate="2010-08-17T19:55:20.323" UserId="225" Text="This is total nonsense: grass fed ribeye should absolutely not be tough. Toughness is, however, affected by the cow's breed, it's age, by how stressed it was when it was slaughtered, by ageing of the meat, and I'm sure a bunch of other variables too. Something made the meat tough, but it wasn't grass feeding - the combination of strong beefy flavour and toughness might suggest an old cow, for instance. Next time choose grass-fed beef raised by a different farmer." />
  <row Id="10580" PostHistoryTypeId="2" PostId="5383" RevisionGUID="8809e78d-c1be-4250-8965-afdce9d1213a" CreationDate="2010-08-17T20:07:06.080" UserId="220" Text="Carrot greens are a great substitute for flat-leaf parsley in many dishes, especially ones that will be cooked, as the carrot greens tend to handle heat better than parsley.  I use them in Beet Burgers along with the carrots themselves, with terrific results. You can also throw them in to seasoned breadcrumbs for a great topping for casseroles, etc.   " />
  <row Id="10581" PostHistoryTypeId="2" PostId="5384" RevisionGUID="a54b81f3-9c2d-4dcc-b1a9-026cb5b1d41d" CreationDate="2010-08-17T20:11:25.103" UserId="220" Text="Hop flowers are primarily used to preserve and flavor beer. Now that hops are starting to ripen in the northern hemisphere, I'm wondering: are there any other uses for them in the kitchen?" />
  <row Id="10582" PostHistoryTypeId="1" PostId="5384" RevisionGUID="a54b81f3-9c2d-4dcc-b1a9-026cb5b1d41d" CreationDate="2010-08-17T20:11:25.103" UserId="220" Text="Culinary uses for hops" />
  <row Id="10583" PostHistoryTypeId="3" PostId="5384" RevisionGUID="a54b81f3-9c2d-4dcc-b1a9-026cb5b1d41d" CreationDate="2010-08-17T20:11:25.103" UserId="220" Text="&lt;ingredients&gt;&lt;flowers&gt;" />
  <row Id="10584" PostHistoryTypeId="2" PostId="5385" RevisionGUID="c3274f33-58cd-4d13-bb7d-61846fbe335e" CreationDate="2010-08-17T20:18:37.303" UserId="982" Text="This is a random possibility, but if you eat meat too soon after slaughter, the muscles may not have relaxed properly. You can easily (and cheaply) see this if you purchase a few chickens freshly slaughtered. Put them in the fridge and roast one today, one in a couple days, and one six days out. So, it's possible that resting the beef in the fridge for a while or dry-aging it would help on the toughness front. I agree that there should be plenty of fat in ribeye, so I'm not sure what to say there." />
  <row Id="10585" PostHistoryTypeId="2" PostId="5386" RevisionGUID="82c7b477-875e-4057-af44-3f755f7c4b90" CreationDate="2010-08-17T20:19:54.180" UserId="1393" Text="I have used them to make a type of pesto. You blanch them first, shock, squeeze out the water, then proceed similarly to how you would with basil. Delicious on carrots that have themselves been blanched and shocked." />
  <row Id="10586" PostHistoryTypeId="6" PostId="5117" RevisionGUID="b188fde3-a5cd-4c45-904b-2e535d7ab8c3" CreationDate="2010-08-17T20:21:30.773" UserId="1685" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="10587" PostHistoryTypeId="5" PostId="5285" RevisionGUID="02f6b1b4-190e-47e5-bbd6-ccacbaa6b7da" CreationDate="2010-08-17T20:25:04.277" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (i.e. is it particularly important to roast them before use, etc).&#xD;&#xA;&#xD;&#xA;(If you're unfamiliar with these, they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers.)&#xD;&#xA;&#xD;&#xA;For example, I have made Chile Rellenos with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including.&#xD;&#xA;&#xD;&#xA;What sorts of preparation techniques or ingredient combinations would best utilize this unique ingredient and help enhance its flavor?" />
  <row Id="10588" PostHistoryTypeId="4" PostId="5285" RevisionGUID="02f6b1b4-190e-47e5-bbd6-ccacbaa6b7da" CreationDate="2010-08-17T20:25:04.277" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="How can I make the best use of chocolate peppers?" />
  <row Id="10589" PostHistoryTypeId="6" PostId="5285" RevisionGUID="02f6b1b4-190e-47e5-bbd6-ccacbaa6b7da" CreationDate="2010-08-17T20:25:04.277" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="&lt;preparation&gt;&lt;flavor&gt;&lt;peppers&gt;" />
  <row Id="10590" PostHistoryTypeId="2" PostId="5387" RevisionGUID="635efcb4-226a-48bd-b313-fdd5b594af93" CreationDate="2010-08-17T20:30:37.397" UserId="364" Text="I've heard you can cook and serve the young shoots (just a few inches long) much as you would asparagus. &#xD;&#xA;&#xD;&#xA;Has anyone actually done this? " />
  <row Id="10591" PostHistoryTypeId="2" PostId="5388" RevisionGUID="518f87b4-2902-419a-915a-ecd534e29490" CreationDate="2010-08-17T20:54:26.280" UserId="27" Text="I always add grated cheese to the ramen and diced hard-boiled egg. It is so good. And this way you can still prepare the ramen how you would normally prepare it. For instance I add the noodles, powder, and cheese to a bowl. Then cover with boiling water and cover the bowl til done. Then finally add the eggs and mix. So good!" />
  <row Id="10594" PostHistoryTypeId="2" PostId="5389" RevisionGUID="eb4f0c73-0311-470e-b925-084c23e0b496" CreationDate="2010-08-17T21:16:40.283" UserId="1236" Text="I recently was given a [Corningware Microwave Browner][1] as a gift, which looks very cool and promising, but I have not tried it yet.  It seems to me a special apparatus such as this would be necessary for browning in a microwave, because the default conditions inside one are quite far from what is needed for the Maillard reaction.&#xD;&#xA;&#xD;&#xA;It got me to thinking: **Are there any sure-fire ways to brown meats in a microwave?**  I don't necessarily need to know how to cook the meat from raw; I'm thinking more about the dry-rubbed steak I grilled last night becoming soggy when I try to reheat it at work.  Techniques for raw, of course, are also encouraged if they exist.&#xD;&#xA;&#xD;&#xA;We only have access to a microwave, and although I could probably bring in a Foreman grill or something, I have a feeling it would be frowned upon in this particular organization.&#xD;&#xA;&#xD;&#xA;I was thinking along the lines of those special sheets of gray &quot;paper&quot; (for lack of knowing the correct term) that come with, say, a Lean Cuisine Panini.  Any ideas?  &#xD;&#xA;&#xD;&#xA;Or, does anyone have any experience with the Corningware Browner (or a similar item) that can offer some tips?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.microwavecookingforone.com/Charts/Browner.html" />
  <row Id="10595" PostHistoryTypeId="1" PostId="5389" RevisionGUID="eb4f0c73-0311-470e-b925-084c23e0b496" CreationDate="2010-08-17T21:16:40.283" UserId="1236" Text="Browning reheated food with only a microwave" />
  <row Id="10596" PostHistoryTypeId="3" PostId="5389" RevisionGUID="eb4f0c73-0311-470e-b925-084c23e0b496" CreationDate="2010-08-17T21:16:40.283" UserId="1236" Text="&lt;meat&gt;&lt;microwave&gt;&lt;reheating&gt;" />
  <row Id="10598" PostHistoryTypeId="2" PostId="5390" RevisionGUID="2bf5bb6b-2c98-46da-8db7-7e48ea7035ce" CreationDate="2010-08-17T21:37:56.547" UserId="1393" Text="The CorningWare browner works on a simple principle. It is lined with a material that can absorb microwave radiation (just like water does) and therefore become hot. Then when you add your food, the hot surface of the pan browns it. Seems like an effective solution in the situation you describe, where you really want to cook with a hot surface but can't use normal means in the enviroment you are in." />
  <row Id="10599" PostHistoryTypeId="2" PostId="5391" RevisionGUID="2a09d763-ba09-4a6f-ad24-5759629a2d2a" CreationDate="2010-08-17T21:39:30.367" UserId="60" Text="One secret I use is crushed chicken bullion cubes. You can add a couple to your marinade or brine if you're using that approach. You can also just form a paste with a little olive oil and rub this into the meat under the skin. Let it sit for at least a half an hour.  &#xD;&#xA;&#xD;&#xA;The great thing about this method is that instead of flavoring your chicken with more and more flavors like lemon, Rosemary, or other herbs, you're instead flavoring it with chicken. You can turn the blandest boneless, skinless chicken breast into the most amazing thing. It will taste as good as a skin-on piece of dark meat.  " />
  <row Id="10600" PostHistoryTypeId="2" PostId="5392" RevisionGUID="e360d52f-f785-42dc-b36e-a82521701b0b" CreationDate="2010-08-17T21:48:15.717" UserId="2022" Text="I do not think there is any standard table you can trust for something as simple as &quot;a cup of flour.&quot;   Each type (AP, whole wheat, bread, etc.) has a particular weight defined by the mill or the recipe writer.  You need to know how that recipe source defines it and what brand they are using.  Few authors are kind enough to provide this in the instructions.  You can find tables that claim to provide the conversion you are requesting but you will likely find that the tables only work with the recipes by that author.  Using recipes that fail to provide weights forces you to judge the dough by feel." />
  <row Id="10601" PostHistoryTypeId="5" PostId="5380" RevisionGUID="05da7937-51dd-425f-ac14-b9e2594808ca" CreationDate="2010-08-17T22:07:11.417" UserId="624" Comment="added 138 characters in body" Text="**Does it impart flavor onto the food?** &#xD;&#xA;Not necessarily. The seasoning helps to develop a good sear on the food, and this adds to the flavor. If the seasoning is very old or if the pan is cleaned infrequently, then some flavor may come from the cook top. Old diner often attribute the flavor of their burgers to the grill that has been in place for the last 60 years and never cleaned, but I'm skeptical that this really impacts the flavor.&#xD;&#xA;&#xD;&#xA;**For how long?** This depends on how often the skillet is used, and what you use it for. Baking cornbread seems to strip the seasoning off my skillet as does cooking tomato dishes without much oil in them. I scrub under water with a plastic sponge after each use, and if it looks dry, I apply a bit of oil to maintain. Properly re-seasoning takes too long, but I probably do it 1-2 times per year, and use my skillet frequently.&#xD;&#xA;&#xD;&#xA;**Do I still &quot;need&quot; to apply butter etc.. to the pan even though I &quot;seasoned&quot; it?** &#xD;&#xA;Probably. Foods like onions won't brown nearly as well without some butter/oil in the pan to transfer the heat. You may or may not need to apply oil to keep food from sticking, but it is never a bad idea :)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10602" PostHistoryTypeId="2" PostId="5393" RevisionGUID="3f145fe3-3d23-4807-9626-46e0e8902e6a" CreationDate="2010-08-17T22:14:16.090" UserId="624" Text="You can use them to flavor other foods. I've seen cakes and other sweets made with hop flowers. You will probably want a low alpha-acid variety(alpha acid makes the bitter flavor), but both could be interesting.&#xD;&#xA;&#xD;&#xA;To use, you could dry the flowers and mill to a fine powder. This can then be incorporated directly into food. I think they could be used similarly to how matcha powder is incorporated into recipes once ground.&#xD;&#xA;&#xD;&#xA;You can also use the 'sludge' left over from brewing (mix of hop flowers and yeast &#xD;&#xA;and barley bits) as an ingredient in bread, which gives a very interesting flavor. Hops alone would probably add a similar flavor." />
  <row Id="10603" PostHistoryTypeId="6" PostId="5378" RevisionGUID="dcbabd0b-c407-4d79-8779-f022ae70b08c" CreationDate="2010-08-17T22:15:43.997" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;seasoning&gt;&lt;cookware&gt;&lt;cast-iron&gt;&lt;skillet&gt;" />
  <row Id="10604" PostHistoryTypeId="2" PostId="5394" RevisionGUID="1511dcf5-109d-489f-b8e2-ea8c9e0d0515" CreationDate="2010-08-17T22:17:43.950" UserDisplayName="daniel" Text="The problem you will find in using meat-based proteins for such a dish is that the whole _point_ of Insalata Caprese (from which I presume this pasta is derived) is the light, fresh, bright flavours of tomatoes and basil and mozz. Meats will muddy that up.&#xD;&#xA;&#xD;&#xA;You may wish to look into alternate protein sources. Serve the pasta with some nice crusty bread and a big bowl of garlicky pureed white beans. " />
  <row Id="10605" PostHistoryTypeId="2" PostId="5395" RevisionGUID="dde8f844-1d3e-4a12-8d4c-d59a99066008" CreationDate="2010-08-17T22:17:45.043" UserId="2025" Text="I am baking a black forest cake and it calls for zwieback toast.  I cannot find this anywhere.  Does anyone know what this is or where I can find it?" />
  <row Id="10606" PostHistoryTypeId="1" PostId="5395" RevisionGUID="dde8f844-1d3e-4a12-8d4c-d59a99066008" CreationDate="2010-08-17T22:17:45.043" UserId="2025" Text="What is Zwieback toast and where can I find it?" />
  <row Id="10607" PostHistoryTypeId="3" PostId="5395" RevisionGUID="dde8f844-1d3e-4a12-8d4c-d59a99066008" CreationDate="2010-08-17T22:17:45.043" UserId="2025" Text="&lt;substitutions&gt;&lt;baking&gt;" />
  <row Id="10608" PostHistoryTypeId="6" PostId="5356" RevisionGUID="1ce43df9-30e0-4bda-a897-d31d984a0c0b" CreationDate="2010-08-17T22:17:54.247" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;please-remove-this-tag&gt;&lt;steak&gt;&lt;beer&gt;" />
  <row Id="10609" PostHistoryTypeId="6" PostId="5374" RevisionGUID="3fcf7569-07a8-4840-b08b-f13fd2262b59" CreationDate="2010-08-17T22:18:47.990" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;chilies&gt;&lt;peppers&gt;" />
  <row Id="10610" PostHistoryTypeId="6" PostId="5364" RevisionGUID="fc59b10d-0f84-4cb0-bbb9-0417e2b9e73f" CreationDate="2010-08-17T22:19:58.893" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;baking&gt;&lt;equipment&gt;&lt;recipe-problems&gt;&lt;shortcuts&gt;" />
  <row Id="10611" PostHistoryTypeId="6" PostId="5344" RevisionGUID="5a2653d4-2a00-41c0-88fd-6b07f890afa3" CreationDate="2010-08-17T22:21:42.387" UserId="1443" Comment="edited tags" Text="&lt;food-science&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="10612" PostHistoryTypeId="2" PostId="5396" RevisionGUID="146af828-cacb-4e53-931f-b16cf6d840e3" CreationDate="2010-08-17T22:22:16.443" UserId="60" Text="Zwieback toast is a twice-baked sweetened toast fed to teething children. It is also known as teething toast, and can be found in the baby aisle of most grocery stores. " />
  <row Id="10613" PostHistoryTypeId="6" PostId="5347" RevisionGUID="88056cdf-393f-4934-ba9b-67b364d0788d" CreationDate="2010-08-17T22:22:22.323" UserId="1443" Comment="edited tags" Text="&lt;technique&gt;&lt;cooking-time&gt;&lt;blanching&gt;" />
  <row Id="10614" PostHistoryTypeId="6" PostId="5346" RevisionGUID="cfb8476b-0765-405b-8664-c3b48bd61afd" CreationDate="2010-08-17T22:23:37.237" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;sausages&gt;" />
  <row Id="10615" PostHistoryTypeId="6" PostId="5357" RevisionGUID="310a3a84-c3df-4605-9833-005589b85103" CreationDate="2010-08-17T22:23:55.113" UserId="1443" Comment="edited tags" Text="&lt;food-differences&gt;&lt;oats&gt;" />
  <row Id="10616" PostHistoryTypeId="2" PostId="5397" RevisionGUID="78b80420-043a-4952-83f6-d5b7d1666f19" CreationDate="2010-08-17T22:32:24.310" UserId="2027" Text="I recently bought some mushrooms from the farmers market and have kept them in a brown paper bag on top of the fridge.  4 days later, they have started to have a slight odor between a mixture of dirt and dogs droppings.  I suspect I have stored the mushrooms improperly, so it begs the question:  What's the best way to store fresh mushrooms?" />
  <row Id="10617" PostHistoryTypeId="1" PostId="5397" RevisionGUID="78b80420-043a-4952-83f6-d5b7d1666f19" CreationDate="2010-08-17T22:32:24.310" UserId="2027" Text="How to properly store mushrooms" />
  <row Id="10618" PostHistoryTypeId="3" PostId="5397" RevisionGUID="78b80420-043a-4952-83f6-d5b7d1666f19" CreationDate="2010-08-17T22:32:24.310" UserId="2027" Text="&lt;mushrooms&gt;" />
  <row Id="10619" PostHistoryTypeId="2" PostId="5398" RevisionGUID="88590952-c76b-4528-934c-c4c7e594f169" CreationDate="2010-08-17T22:35:20.300" UserId="1393" Text="Here is [what it looks like][1], if you are out shopping.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/98krR9" />
  <row Id="10620" PostHistoryTypeId="2" PostId="5399" RevisionGUID="81f25c4f-d96a-4f4f-bad5-85c4acf6829a" CreationDate="2010-08-17T22:37:53.400" UserId="60" Text="Mushrooms should be stored in the refrigerator in a breathable container. A paper bag works great. Mushrooms stored in this manner should last at least 4-5 days.  &#xD;&#xA;&#xD;&#xA;For the record, the top of the fridge is one of the worst places to store foods. Depending on the model it can actually be a few degrees higher than ambient temperature, thus accelerating spoilage. " />
  <row Id="10621" PostHistoryTypeId="6" PostId="5397" RevisionGUID="3e57cd83-e3f0-465a-b56a-a50570fa6b6c" CreationDate="2010-08-17T22:38:50.170" UserId="60" Comment="edited tags" Text="&lt;storage-method&gt;&lt;mushrooms&gt;" />
  <row Id="10622" PostHistoryTypeId="6" PostId="5395" RevisionGUID="ee2f9a5d-0b24-4221-8e84-a5b0e164f4a0" CreationDate="2010-08-17T22:39:27.563" UserId="1443" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;ingredients&gt;&lt;shopping&gt;" />
  <row Id="10623" PostHistoryTypeId="2" PostId="5400" RevisionGUID="446c6d07-d30e-43c7-bf71-b3a24a2b8e5a" CreationDate="2010-08-17T22:51:29.687" UserId="1393" Text="I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned the mix, because it seems to leave a buttery coating on the palate and lips. On the other hand, I don't want to underchurn it for fear that I'll get ice crystals in the freezer. The user's manual for my churn is no help. Anyone know a solid way to determine when I've churned enough but not too much? Or could it be some other problem contributing to my making butter instead of ice cream?" />
  <row Id="10624" PostHistoryTypeId="1" PostId="5400" RevisionGUID="446c6d07-d30e-43c7-bf71-b3a24a2b8e5a" CreationDate="2010-08-17T22:51:29.687" UserId="1393" Text="How to know when to stop churning ice cream?" />
  <row Id="10625" PostHistoryTypeId="3" PostId="5400" RevisionGUID="446c6d07-d30e-43c7-bf71-b3a24a2b8e5a" CreationDate="2010-08-17T22:51:29.687" UserId="1393" Text="&lt;butter&gt;&lt;ice-cream&gt;" />
  <row Id="10626" PostHistoryTypeId="2" PostId="5401" RevisionGUID="20757b8d-b69b-441a-b600-f53d604dbf43" CreationDate="2010-08-17T23:05:22.910" UserId="1342" Text="Lecithin is a [mixture of stuff][1], which also involves mono and diglycerids. &#xD;&#xA;As far as I recall, there is no product naturally produced in nature which is pure mono or diglycerid. Fats in nature follow a lot of synthetic paths, not only for energy storage, but also for structural needs (the cell membrane, for example). For this reason, you are very unlikely to find a biological system synthesizing only one molecular species, and I would be surprised it actually exists. &#xD;&#xA;&#xD;&#xA;As for what kind of mono and di, it's hard to say. The metabolic pathways synthesize oleic, palmitic, stearic, arachidonic, butirric chains, among others. The broad set of different combinations, and their proportions lead to oil, or butter, or whatever else. In addition, some residues are phosphated, or they are used to create [Sphingolipids][2]. The proportions are decided by the plant/animal metabolism and general conditions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lecithin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sphingolipid" />
  <row Id="10627" PostHistoryTypeId="4" PostId="5163" RevisionGUID="171f430e-a82f-4f3a-a8df-e6306bb86a94" CreationDate="2010-08-17T23:47:20.143" UserId="373" Comment="edited title" Text="Correct way to join two halves of cake?" />
  <row Id="10628" PostHistoryTypeId="2" PostId="5402" RevisionGUID="6662b106-9fd9-40d0-bc34-e190de9f5b5d" CreationDate="2010-08-17T23:51:34.410" UserId="373" Text="I've discovered our chickens are very keen on them and that seems to me to be the best use for them. Whilst this isn't a proper food-and-cooking answer the unwanted lettuces are (indirectly) coming back into the kitchen in the form of very lovely free range eggs." />
  <row Id="10629" PostHistoryTypeId="6" PostId="4867" RevisionGUID="f0073c77-988b-4945-9974-0fa7634d1dbe" CreationDate="2010-08-17T23:52:38.963" UserId="373" Comment="edited tags" Text="&lt;vegetables&gt;&lt;food-science&gt;&lt;freezing&gt;&lt;blanching&gt;" />
  <row Id="10630" PostHistoryTypeId="2" PostId="5403" RevisionGUID="b2b084f5-753b-4a74-b53c-6d810825bc5f" CreationDate="2010-08-18T00:02:46.773" UserId="350" Text="One important rule is to season your skillet (or especially, your wok), if you can see the unseasoned metal of your pan at any time. If you've just made a dish and wiped the pan off and notice there's no coating on part of it, season it while the skillet is still hot." />
  <row Id="10631" PostHistoryTypeId="2" PostId="5404" RevisionGUID="3685cbaf-e967-4c98-b901-02d8494956b4" CreationDate="2010-08-18T00:13:52.943" UserId="1101" Text="I have been considering trying toasted steel cut oats as an ingredient in or as a garnish on cookies. I haven't tried it yet, but I plan on spreading a thin layer of the oats on a sheet pan and toasting lightly in a low oven then allowing them to cool. I'd probably try them with my usual oatmeal raisin cookie recipe, or one that usually calls for some cereal flakes as an ingredient. If I try the garnish idea I might use a shortbread cookie recipe and roll the dough balls in the toasted oats or just dip the tops." />
  <row Id="10632" PostHistoryTypeId="2" PostId="5405" RevisionGUID="9c5c6d07-a459-46f0-8c6d-df697bf01d2e" CreationDate="2010-08-18T00:35:47.283" UserId="1259" Text="I'm making some saffron rice. After sautéing some onions and saffron and then toasting the rice, it calls for simmering with broth for 8 minutes with a parchment lid. What is the difference between a parchment lid and a top? Is it just the vent for steam? If so, can I just partially cover with a lid? Does the parchment need to be directly resting on the rice for it to &quot;work&quot;?&#xD;&#xA;&#xD;&#xA;note: I know what a parchment lid is, I just don't fully understand why you'd use one. " />
  <row Id="10633" PostHistoryTypeId="1" PostId="5405" RevisionGUID="9c5c6d07-a459-46f0-8c6d-df697bf01d2e" CreationDate="2010-08-18T00:35:47.283" UserId="1259" Text="What's the purpose of a parchment lid?" />
  <row Id="10634" PostHistoryTypeId="3" PostId="5405" RevisionGUID="9c5c6d07-a459-46f0-8c6d-df697bf01d2e" CreationDate="2010-08-18T00:35:47.283" UserId="1259" Text="&lt;please-remove-this-tag&gt;" />
  <row Id="10635" PostHistoryTypeId="2" PostId="5406" RevisionGUID="5570d3f6-b23d-47c0-abae-eb0a3277c203" CreationDate="2010-08-18T01:13:04.087" UserId="7" Text="I'd like to try my hand at baking my own bread.  Do I need a bread maker to get decent bread?  Are there any advantages to using a bread maker vs. my normal oven?" />
  <row Id="10636" PostHistoryTypeId="1" PostId="5406" RevisionGUID="5570d3f6-b23d-47c0-abae-eb0a3277c203" CreationDate="2010-08-18T01:13:04.087" UserId="7" Text="Do I need a bread maker?" />
  <row Id="10637" PostHistoryTypeId="3" PostId="5406" RevisionGUID="5570d3f6-b23d-47c0-abae-eb0a3277c203" CreationDate="2010-08-18T01:13:04.087" UserId="7" Text="&lt;bread&gt;" />
  <row Id="10638" PostHistoryTypeId="2" PostId="5407" RevisionGUID="dbe6644a-b1a0-474b-a281-65278bf0de8c" CreationDate="2010-08-18T01:26:40.093" UserId="67" Text="The problem with lids is in how they drip -- the water tends to condense and run down the sides, making it so there's uneven moisture in the dish.  Some dutch oven lids solve this by putting little nubs all over the lid, so it drips more evenly all over the dish.  With a paper lid, you don't get that large collection of steam in the air above the dish, so you don't run into those problems.  You also won't get as much total evaporation, as there's less liquid-to-air surface for the liquid to evaporate from.&#xD;&#xA;&#xD;&#xA;You could go with a just a skewed lid, but it's possible that the rice might come out less than ideal.  (although, I'll one for taking shortcuts ... if I can get an 8/10 with 1/2 the effort, I'm all for it -- you just have to know how the shortcut might change things ... this one's a bit of a toss-up, because using a normal lid means there's one more thing to clean, but that's balanced by the extra trash from the parchment lid)." />
  <row Id="10639" PostHistoryTypeId="2" PostId="5408" RevisionGUID="83e19544-81e6-4ae6-bc91-1ad74c6a90b8" CreationDate="2010-08-18T01:50:43.500" UserId="446" Text="You absolutely don't need a bread maker for good bread.  They have been making bread for at least 22,000 years and I promise, in the vast majority of those, having a bread maker would have gotten you stoned as a witch (if you had electricty to run it).  However, a good bread maker will vastly cut down on the time you have to spend making bread.  Basically, bread by hand requires a few hours and lot of physical kneading to develop the gluten that gives bread it's structure and in a bread machine, you dump the ingredients in, turn it on and walk away, then come back and enjoy some fresh bread.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10640" PostHistoryTypeId="2" PostId="5409" RevisionGUID="6ebe51ad-e5e3-493e-bbf1-a85b1bb5c33b" CreationDate="2010-08-18T02:29:19.787" UserId="1259" Text="I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I made one with 20% red wine vinegar, 20% champagne vinegar, 10% dry sherry, 50% Greek olive oil, and nothing else. I found that after shaking, it started to separate within about 30 seconds, being completely split again after about a minute. Why did this particular mixture not stay in a stable emulsified state?" />
  <row Id="10641" PostHistoryTypeId="1" PostId="5409" RevisionGUID="6ebe51ad-e5e3-493e-bbf1-a85b1bb5c33b" CreationDate="2010-08-18T02:29:19.787" UserId="1259" Text="Why isn't my vinaigrette emulsifying properly? " />
  <row Id="10642" PostHistoryTypeId="3" PostId="5409" RevisionGUID="6ebe51ad-e5e3-493e-bbf1-a85b1bb5c33b" CreationDate="2010-08-18T02:29:19.787" UserId="1259" Text="&lt;preparation&gt;&lt;please-remove-this-tag&gt;&lt;vinegar&gt;" />
  <row Id="10643" PostHistoryTypeId="2" PostId="5410" RevisionGUID="e1273bae-45cb-448f-94bd-ddb3010037b9" CreationDate="2010-08-18T02:39:36.470" UserId="1393" Text="I'm surprised you generally find that technique will produce emulsification that lasts any significant length of time. I've been know to use the jar &amp; shake occasionally, but usually it only stays mixed for under a minute. Unless: you add mustard, like a teaspoon or so of Dijon mustard. Mustard is a powerful emulsifier and will help stabilize it.&#xD;&#xA;&#xD;&#xA;To build a normal emulsion without any help from mustard or other emulsifiers, you must add the drops of oil a little at a time into the vinegar while whisking or whizzing with a blender or stick blender, allowing them to disperse. Otherwise the oil all bonds to itself and it won't get dispersed in the vinegar no matter what you do. Once you've got the emulsion fairly well started, you can add the oil a little faster. " />
  <row Id="10644" PostHistoryTypeId="2" PostId="5411" RevisionGUID="8c80df81-e0a0-40bd-b243-9149ef9334ec" CreationDate="2010-08-18T02:44:54.150" UserId="1393" Text="For my 2 cents, I've never ever used a parchment lid in recipes that call for it. I think Joe's explanation of the purported purpose is right, but I just can't see it making a whole lot of difference, and I've never noticed any moisture problems in the dishes I've made this way. I'd love to hear from someone who says they can really see a difference having made a dish both ways." />
  <row Id="10645" PostHistoryTypeId="6" PostId="98" RevisionGUID="b3dd1ac0-575b-4903-b16f-a09001dc8432" CreationDate="2010-08-18T03:14:56.270" UserId="364" Comment="edited tags" Text="&lt;organization&gt;&lt;software&gt;" />
  <row Id="10646" PostHistoryTypeId="2" PostId="5412" RevisionGUID="5e4b5826-7874-4c34-be08-127673a01bdb" CreationDate="2010-08-18T03:19:04.230" UserId="426" Text="As Michael mentioned, a shaken vinaigrette is only going to stay together primarily while you're shaking it.  If it's been staying together long consider yourself lucky all the other times...this time was what should be &quot;normal&quot;.&#xD;&#xA;&#xD;&#xA;The more particulate such as herbs, mustard, spices, etc. that you have in a vinaigrette the quicker it will emulsify and the longer it will stay emulsified.  The particles of spice and herbs act as physical barriers that help to interrupt the droplets of oil so that they aren't able to coalesce and come together as they can when you have just oil and vinegar/acid.  &#xD;&#xA;&#xD;&#xA;When doing vinaigrettes by hand using a whisk, start with your acid and add the salt along with anything else, leaving the oil last.  Adding salt to the acid component will help it to better dissolve so you get a truer reading on the flavor.  When it's added last as it's usually written in most recipes: &quot;season to taste with salt and pepper&quot;, the salt usually hasn't dissolved by the time you taste it and you're much more likely to add too much, resulting in a dressing that's a bit saltier than you might like.&#xD;&#xA;&#xD;&#xA;The manner in which you drizzle the oil and manner in which you whisk it when doing by hand, are also important factors.  When whisking vinagirettes by hand, drizzle the oil form a higher level so that as it hits the bowl you have a finer stream that's easier to emulsify.  Also, use a back and forth &quot;zig-zag&quot; motion rather than a circular whisking motion.  The &quot;zig-zag&quot; motion will allow the wires of the whisk to better break up the oil into droplets and emulsify them with the acid.  Using a circular motion creates a vortex in the center of the acid where the oil tends to pool, resulting in an oily vinaigrette.&#xD;&#xA;&#xD;&#xA;The great part of using an immersion blender (aka stick or wand blender) is that EVERYTHING can go in at once.  Use a container that's deeper than it is wide (such as 2 cup liquid measure) so that there's plenty of depth for the liquid.  Garlic, shallots and herbs can even go in whole.  The immersion blender will blend up your garlic, etc. and emulsify the oil with the vinegar.  An immersion blender or a standard blender provide you with a the most stable vinaigrette.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10647" PostHistoryTypeId="2" PostId="5413" RevisionGUID="2a7ab6c2-f6f7-4b7e-8e6b-41aa1c31be59" CreationDate="2010-08-18T03:40:59.530" UserId="426" Text="If the ice cream mix is setting up but tending to leave a buttery coating in your mouth the best thing would be to try cutting back on the cream and replacing it with whole milk or half &amp; half.&#xD;&#xA;&#xD;&#xA;If it's a recipe that you've used in another machine with great success but it doesn't seem to in this one, it's probably a case of how long the frozen bowl is staying cold.  I have used the freezer bowl ice cream attachment for KitchenAid machines and have been frustrated more times than not as it doesn't freeze up as it should.&#xD;&#xA;&#xD;&#xA;Too much sugar can also be a culprit in the mix not freezing quick enough.  Sugar doesn't freeze so a really sweet mix is going to be softer.  You might try decreasing sugar content slightly....not too much or you will end up with an icier result  (If adding fruit to ice cream, combine the chopped fruit with some sugar and cook just a little to allow the sugar to dissolve and the moisture to evaporate.  The sugar soaking into the fruit will keep the fruit softer in the ice cream instead of forming icy chunks of fruit.  Or, just mix in fruit preserves.)&#xD;&#xA;&#xD;&#xA;Make sure that the mix is VERY cold, ideally chilled for several hours or overnight before it goes into the the freezer.  If time isn't on your side, then quick-chill it in a metal bowl or container in an ice bath and stir frequently to help chill it throughout.&#xD;&#xA;&#xD;&#xA;The primary indicator for most ice cream freezers is that the dasher starts to sound labored in its attempt to stir the mix.  Or if cranking by hand, you start to sound labored in your attempt to crank it!" />
  <row Id="10648" PostHistoryTypeId="2" PostId="5414" RevisionGUID="c93516b4-46cb-4757-a622-eb469617ce4f" CreationDate="2010-08-18T03:42:33.010" UserId="486" Text="The good thing about Cumberland sausages is that the meat is supposed to be coarsely chopped and in of itself has a very high meat content. However, all good sausages have this quality also!&#xD;&#xA;&#xD;&#xA;So in essence look for a sausage with a high meat content (80%+) and you can't go too far wrong." />
  <row Id="10649" PostHistoryTypeId="2" PostId="5415" RevisionGUID="8e2abc87-795c-4c3e-8d75-b08238617675" CreationDate="2010-08-18T04:22:03.100" UserId="599" Text="Thoroughly-cooked carrots are at least as soft as boiled potatoes, so you should be able to get a good result with a potato masher if you are patient. Use ample warm liquid (water, stock, ...) to thin it from mash to purée as you go along, and a generous knob of butter wouldn't hurt if your recipe will accommodate it. Once the purée is thin enough, a bit of brisk work with a wire whisk should take care of any little irregularities. &#xD;&#xA;&#xD;&#xA;If you are VERY patient and completely bereft of tools, you could probably even do the job with a fork, but that strikes me as verging on masochism." />
  <row Id="10650" PostHistoryTypeId="2" PostId="5416" RevisionGUID="ea7b2ad8-a308-42dc-b55d-7dd8504e0023" CreationDate="2010-08-18T04:51:33.397" UserId="1963" Text="For a good introduction for the home cook to trying something as ambitious as a Pâté I've found this book to be excellent resource:  [Charcuterie:  The Craft of Salting, Smoking, and Curing][1].  Pâté is not the singular focus of the book, but about a fifth of it is dedicated to it.&#xD;&#xA;&#xD;&#xA;The general method involves grinding or pureeing the meat, while taking special care to not melt or break any of the fat from the animal in the process.  (Keeping the blades cold is always key concern.)  Cooking the pâté should also be done gently by either poaching in water, or placing in a water bath in the oven.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298 " />
  <row Id="10651" PostHistoryTypeId="6" PostId="5406" RevisionGUID="a69e31f4-6620-4a76-8528-6c6027894e1b" CreationDate="2010-08-18T04:51:52.087" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;bread&gt;&lt;comparisons&gt;" />
  <row Id="10652" PostHistoryTypeId="2" PostId="5417" RevisionGUID="51f9ee0d-f105-4e97-b674-c54c4bc13f7b" CreationDate="2010-08-18T04:51:58.373" UserId="1415" Text="i agree that you do not need a bread machine, but that it does make things vastly easier for the person new to breadmaking.&#xD;&#xA;&#xD;&#xA;BUT... you also do not need to do a ton of kneading. i've been recently into the &quot;no knead&quot; type of peasant breads, and they are rocking my world. this is the recipe that started it all. this is very very easy, but if you're unsure, by all means start with a bread machine and move up to this:  http://www.nytimes.com/2006/11/08/dining/081mrex.html&#xD;&#xA;&#xD;&#xA;one last suggestion: don't spend a lot of dough (haha) on a bread machine. there are plenty of perfectly good machines to be found in thrift stores. i recommend the Breadman brand if you can find one -- i used one for 8 years, and liked it so much i picked up a second one as a backup in a thrift for $5." />
  <row Id="10654" PostHistoryTypeId="6" PostId="5405" RevisionGUID="f09e8179-b7f2-4405-bcf1-2e93098cccc6" CreationDate="2010-08-18T04:52:40.963" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;equipment&gt;&lt;rice&gt;" />
  <row Id="10655" PostHistoryTypeId="6" PostId="5400" RevisionGUID="ad570cc0-1503-467c-aa55-e8c148cf739c" CreationDate="2010-08-18T04:53:06.563" UserId="1443" Comment="edited tags" Text="&lt;butter&gt;&lt;cooking-time&gt;&lt;ice-cream&gt;" />
  <row Id="10656" PostHistoryTypeId="5" PostId="4410" RevisionGUID="87431853-0a0b-4974-bbab-6e41eed4261f" CreationDate="2010-08-18T04:57:03.407" UserId="1443" Comment="added salt" Text="After cooking 90% of the way, pat fries dry on paper towels and lightly brush with a mix of ingredients--tomato paste, honey, vinegar, garlic/onion powder, and salt. Finish in the oven on very high heat (450-500) until the outsides begin to brown.  &#xD;&#xA;&#xD;&#xA;If you can only use tomatoes and not paste, reduce the above ingredients in a saucepan, substituting fresh tomatoes for tomato paste.  Reduce to about 1/3 volume, so that it's closer to a sauce/glaze, and use that as a coating instead." />
  <row Id="10658" PostHistoryTypeId="5" PostId="5413" RevisionGUID="dce93fd8-2a50-4908-a106-38a1870275d8" CreationDate="2010-08-18T05:05:16.653" UserId="426" Comment="added 605 characters in body" Text="If the ice cream mix is setting up but tending to leave a buttery coating in your mouth the best thing would be to try cutting back on the cream and replacing it with whole milk or half &amp; half.&#xD;&#xA;&#xD;&#xA;If it's a recipe that you've used in another machine with great success but it doesn't seem to in this one, it's probably a case of how long the frozen bowl is staying cold.  I have used the freezer bowl ice cream attachment for KitchenAid machines and have been frustrated more times than not as it doesn't freeze up as it should.&#xD;&#xA;&#xD;&#xA;Too much sugar can also be a culprit in the mix not freezing quick enough.  Sugar doesn't freeze so a really sweet mix is going to be softer.  You might try decreasing sugar content slightly....not too much or you will end up with an icier result  (If adding fruit to ice cream, combine the chopped fruit with some sugar and cook just a little to allow the sugar to dissolve and the moisture to evaporate.  The sugar soaking into the fruit will keep the fruit softer in the ice cream instead of forming icy chunks of fruit.  Or, just mix in fruit preserves.)&#xD;&#xA;&#xD;&#xA;Make sure that the mix is VERY cold, ideally chilled for several hours or overnight before it goes into the the freezer.  If time isn't on your side, then quick-chill it in a metal bowl or container in an ice bath and stir frequently to help chill it throughout.&#xD;&#xA;&#xD;&#xA;The primary indicator for most ice cream freezers is that the dasher starts to sound labored in its attempt to stir the mix.  Or if cranking by hand, you start to sound labored in your attempt to crank it!&#xD;&#xA;&#xD;&#xA;Another factor that can affect freezing of ice cream (although probably not the case in your instance since you don't have control of the speed) is the speed of the machine.  In the case of the KitchenAid insulated bowl for freezing ice cream, they warn not to go faster than &quot;stir&quot; or the mix won't have a chance to freeze to the side of the bowl before the dasher scrapes it.&#xD;&#xA;&#xD;&#xA;I would try one of their recipes with it to see if it freezes up firm enough without turning to butter and then compare differences between your current recipe and theirs, adjusting sugar, milk to heavy cream ratio, etc." />
  <row Id="10659" PostHistoryTypeId="2" PostId="5419" RevisionGUID="1c2a731e-80e2-40be-af10-14447297b4b9" CreationDate="2010-08-18T05:05:40.490" UserId="1618" Text="Some answers already mention Bittering, Preserving, and Flavor, but don't forget:&#xD;&#xA;&#xD;&#xA;AROMA!&#xD;&#xA;&#xD;&#xA;To expound on this, if you're adding for aroma, you should add at the very end of the &quot;heating/cooking&quot; process. This is because the essential oils of the hop will not have enough time to significantly dissolve into whatever it is you are cooking if you add it at the end. (eg. last 5 minutes.) Thus the oil scent is free to be released into the air when you smell whatever it is you are making.&#xD;&#xA;&#xD;&#xA;If you add hops to something that's simmering/boiling and the hops are in the mix for more than 15 or 20 minutes, those essential oils dissolve into the liquid and become more of a flavoring/bittering agent, rather than aromatic.&#xD;&#xA;&#xD;&#xA;Why is Aroma important?&#xD;&#xA;&#xD;&#xA;Well, what you smell is complimentary to what you taste. The two enhance each other in the eating experience.&#xD;&#xA;&#xD;&#xA;You'll have to experiment with hops, but one of my favorite hops is Amarillo. It has a very floral fragrance.&#xD;&#xA;" />
  <row Id="10660" PostHistoryTypeId="2" PostId="5420" RevisionGUID="b7a7d87a-eda0-49eb-bbc8-2b92b9d6753f" CreationDate="2010-08-18T06:01:19.317" UserId="1295" Text="Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 minutes before the soup is done, and add a little extra water or broth to compensate for that the noodles take? Doing it this way would allow the noodles to take up some of the broth's flavor, and also save dirtying an extra pot and a colander.  " />
  <row Id="10661" PostHistoryTypeId="1" PostId="5420" RevisionGUID="b7a7d87a-eda0-49eb-bbc8-2b92b9d6753f" CreationDate="2010-08-18T06:01:19.317" UserId="1295" Text="Can I add uncooked noodles directly to soup?" />
  <row Id="10662" PostHistoryTypeId="3" PostId="5420" RevisionGUID="b7a7d87a-eda0-49eb-bbc8-2b92b9d6753f" CreationDate="2010-08-18T06:01:19.317" UserId="1295" Text="&lt;please-remove-this-tag&gt;&lt;soup&gt;&lt;noodles&gt;" />
  <row Id="10663" PostHistoryTypeId="2" PostId="5421" RevisionGUID="aff7eb6c-e3dc-400c-8a4d-7fbde16977b8" CreationDate="2010-08-18T06:25:29.750" UserId="86" Text="That's how I cook noodle soup. And yes, it does give them a nice flavor. Just be sure you don't add them too soon: it's easy to over-cook the noodles by leaving them too long in the hot broth." />
  <row Id="10664" PostHistoryTypeId="2" PostId="5422" RevisionGUID="a6a2f057-f137-4f1f-8c56-44836974bac3" CreationDate="2010-08-18T07:00:09.540" UserId="1603" Text="I do not agree to alter the freshness of a delicious Caprese pasta with meat.  &#xD;&#xA;Anyway, you could try to add something light, some diced cooked ham for example." />
  <row Id="10665" PostHistoryTypeId="4" PostId="5374" RevisionGUID="0cfc0ace-5c4b-4352-8d3f-ad6cd99db220" CreationDate="2010-08-18T07:24:17.500" UserId="1181" Comment="going back to double-L. &quot;chili&quot; still doesn't look right to me, and until the meta discussion achieve's something I'm sticking with my own local spelling" Text="Do chillis impregnate a wooden chopping board?" />
  <row Id="10666" PostHistoryTypeId="5" PostId="5374" RevisionGUID="0cfc0ace-5c4b-4352-8d3f-ad6cd99db220" CreationDate="2010-08-18T07:24:17.500" UserId="1181" Comment="going back to double-L. &quot;chili&quot; still doesn't look right to me, and until the meta discussion achieve's something I'm sticking with my own local spelling" Text="After chopping away at a chilli earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chiles leave on my fingers.&#xD;&#xA;&#xD;&#xA;And it made me wonder - is whatever is difficult to get off my finger having any long-term effect on my wooden chopping board?&#xD;&#xA;&#xD;&#xA;I clean/scrub the board regularly, and there is no *visible* staining, but we all know hidden problems exist.." />
  <row Id="10667" PostHistoryTypeId="6" PostId="5374" RevisionGUID="4c43ae4f-e8bb-4d29-8665-7db868bdb233" CreationDate="2010-08-18T07:31:09.387" UserId="1181" Comment="forgot tag. next time I'll just rollback..." Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;chilli&gt;&lt;peppers&gt;" />
  <row Id="10668" PostHistoryTypeId="2" PostId="5423" RevisionGUID="eec02cb2-a591-4539-bc91-b4b9d3f02e25" CreationDate="2010-08-18T07:59:30.787" UserId="771" Text="I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the pan when cooking. What can I do to minimise this, and make my homemade pasta behave a little more like store bought fresh pasta?&#xD;&#xA;&#xD;&#xA;For reference, I'm using a fairly standard recipe of one egg per 100g of 'OO' flour; and I add salt and a little olive oil to the pan when cooking, as well as following all the normal [steps that give successful results with store bought pasta][1] - Could it be that I'm not working the dough enough, working it too much, or just down to not using the &quot;correct&quot; type of flour (semolina flour doesn't appear to be available in my area)?&#xD;&#xA;&#xD;&#xA; [1]: http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself" />
  <row Id="10669" PostHistoryTypeId="1" PostId="5423" RevisionGUID="eec02cb2-a591-4539-bc91-b4b9d3f02e25" CreationDate="2010-08-18T07:59:30.787" UserId="771" Text="Why does my homemade pasta stick to itself whilst cooking?" />
  <row Id="10670" PostHistoryTypeId="3" PostId="5423" RevisionGUID="eec02cb2-a591-4539-bc91-b4b9d3f02e25" CreationDate="2010-08-18T07:59:30.787" UserId="771" Text="&lt;pasta&gt;&lt;homemade&gt;" />
  <row Id="10671" PostHistoryTypeId="2" PostId="5424" RevisionGUID="848ab2f0-aab4-4d6b-93a9-e467920c754e" CreationDate="2010-08-18T08:42:58.827" UserId="1546" Text="I haven't used one before, so I can't say they are not worth it, but I got good bread without one, so you don't really need it. I think a oven stone is a better idea.&#xD;&#xA;&#xD;&#xA;First: Don't be scared to knead by hand. It doesn't take that much effort, is relaxing and, if you don't like it, you can use the NYT recipe linked by franko. Or any variation, like the 15 second kneading recipe that also replaces part of the water with beer, for better taste. Also, you don't need a dutch oven. Anything with a lid (like pyrex) that can go in the oven should work.&#xD;&#xA;&#xD;&#xA;What I really recommend you is a oven stone and a peel. They're not really necessary, but for 50$ you'll see a big improvement, even  when the dough is not as good, rested or proofed as it should (I'm not recommending you to try that, but I've been in a hurry and the stone has really surprised me saving the day).&#xD;&#xA;&#xD;&#xA;If you don't want to invest money yet, try the NYT recipe or one for [focaccia][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2009/03/focaccia-the-easiest-homemade-bread.html" />
  <row Id="10672" PostHistoryTypeId="2" PostId="5425" RevisionGUID="41ac3147-bd7f-4582-becb-a4dadb379c6a" CreationDate="2010-08-18T08:58:02.423" UserId="1546" Text="You may want to play with the water temperature. In his book [Bread][1], page 383, Jeffrey Hamelman provides a formula to calculate the right temperature of the water before mixing it with the rest of the ingredients. Also, it's mentioned that one of the benefits of the folding technique (just degas and knead for a few seconds every 30-50min 2-3 times) is that the temperature gets even in all the dough.&#xD;&#xA;&#xD;&#xA;I don't know if the formula can be shared here. He mentions in a [recipe][2] that you can email him about the formula. You can also find if your library has a copy of the book using [worldcat][3], I can see a few copies in Australia, I hope one of them is close to you!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/&#xD;&#xA;  [2]: http://modern-baking.com/bread_pastry/mb_imp_16706/&#xD;&#xA;  [3]: http://www.worldcat.org/title/bread-a-bakers-book-of-techniques-and-recipes/oclc/53170131&amp;referer=brief_results" />
  <row Id="10673" PostHistoryTypeId="6" PostId="3903" RevisionGUID="0be1f57b-d5be-47d9-b25e-07887dd676b0" CreationDate="2010-08-18T09:19:18.137" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cleaning&gt;&lt;chilies&gt;" />
  <row Id="10674" PostHistoryTypeId="2" PostId="5426" RevisionGUID="343e0a27-66a4-45a4-a85d-60aea4100f66" CreationDate="2010-08-18T09:48:51.783" UserId="1546" Text="Some people prefer to cook them separately because when you do so, you can see the water changes color a little and they don't want that (mainly flour) in their soups.&#xD;&#xA;&#xD;&#xA;Another advantage is that you can have your soup ready and just cook the noodles on demand. The noodles go to boiling water, the soup is just very hot, but not boiling. That's what restaurants do.&#xD;&#xA;&#xD;&#xA;If those reasons are not important for you, do as most of us do and cook them together :)" />
  <row Id="10675" PostHistoryTypeId="2" PostId="5427" RevisionGUID="4245abf5-948c-4748-9039-a21471423c00" CreationDate="2010-08-18T10:14:33.013" UserId="611" Text="In my Navy service, where the galley tends to roll with the waves, we did a lot of cleaning.&#xD;&#xA;&#xD;&#xA; - A quick clean after breakfast, wipe surfaces and the insides of the line fridges.&#xD;&#xA; - A deeper clean after lunch, including scrubbing the surfaces, emptying and cleaning the line fridges properly, scrubbing the stove top (electric), and sorting out the deep-fryer. After all that we'd do the floors properly.&#xD;&#xA; - After supper we'd basically reset the whole kitchen, including cleaning the dry storage and walk-in fridge.&#xD;&#xA; - After late night snacks we'd really just tidy up, and wipe any surfaces, but not properly clean the galley.&#xD;&#xA;&#xD;&#xA;Once a week though, everything gets taken apart and scrubbed, and also sterilized where appropriate, including the walk-in freezer and fridge.&#xD;&#xA;&#xD;&#xA;There's also the once yearly passover cleaning, where compressed air is brought in to make sure all the dirt is kicked out of everywhere. After that we used a pressure-washer, and then a blow-torch to make sure everything is clean and/or dead. &#xD;&#xA;It helps that all the equipment is stainless steel in this case.&#xD;&#xA;" />
  <row Id="10676" PostHistoryTypeId="2" PostId="5428" RevisionGUID="1f762cad-fa07-4d21-a561-75f961bdcb17" CreationDate="2010-08-18T11:06:22.033" UserId="2039" Text="I just bought 2 pounds of pecans from a friend who received them from a fresh source. I know of all kinds of regular things to do with pecans, but short of making more or bigger dishes that happen to have some pecans in them, what are good things to do with 2 lbs of pecans?&#xD;&#xA;&#xD;&#xA;I should mention that I'm vegan, so veg-friendly suggestions particularly welcome. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10677" PostHistoryTypeId="1" PostId="5428" RevisionGUID="1f762cad-fa07-4d21-a561-75f961bdcb17" CreationDate="2010-08-18T11:06:22.033" UserId="2039" Text="What can I do with 2 lbs. of pecans?" />
  <row Id="10678" PostHistoryTypeId="3" PostId="5428" RevisionGUID="1f762cad-fa07-4d21-a561-75f961bdcb17" CreationDate="2010-08-18T11:06:22.033" UserId="2039" Text="&lt;recipe&gt;&lt;food&gt;&lt;nuts&gt;" />
  <row Id="10679" PostHistoryTypeId="2" PostId="5429" RevisionGUID="ee761bb0-4753-4cd0-a879-b3c020cc3381" CreationDate="2010-08-18T11:17:22.903" UserId="67" Text="Bread machines only make loaves the shape of the container.  If you want to make a boule, baguette, flatbread, etc, it can't do it. They can be used for mixing the dough, but then you have to finish it by hand, so at that point, you're only using it for mixing and kneading the dough.&#xD;&#xA;&#xD;&#xA;But there's other stuff that can do the kneading, if you're just trying to skip that step.  I'd invest in something that can serve other purposes, too:&#xD;&#xA;&#xD;&#xA;* A stand mixer.  Does a great job kneeding, although if you put in too much, it can climb out of the bowl when you're not looking.&#xD;&#xA;&#xD;&#xA;* A food processor with a dough blade.  Doesn't hold as much as most stand mixers, but it'll get the job done, and it can deal with really stiff doughs, like pasta.  You can even use the regular metal blade for really wet doughs, like brioche.&#xD;&#xA;&#xD;&#xA;For quick breads (all chemically leavened breads, such as banana bread and soda bread), you don't need to knead them, so you just need a mixing bowl and something to bake in or on.  And there's the no-knead recipies.  For years I've been making a great hand and cheese yeast bread that's basically just stir &amp; dump in the pan." />
  <row Id="10680" PostHistoryTypeId="2" PostId="5430" RevisionGUID="bd4df2b9-81e9-4498-b119-a763ecacbd2e" CreationDate="2010-08-18T11:43:11.207" UserId="725" Text="For a nicer texture, microwave the potato 3-4 minutes (more or less based on size of potato)(and after poking the potato well), until it is cooked enough that it gives slightly to a gentle squeeze. &#xD;&#xA;&#xD;&#xA;Take it out of the microwave and wrap it tightly in aluminum foil and let it sit for 5-10 minutes before unwrapping and eating.&#xD;&#xA;&#xD;&#xA;The alfoil holds in the steam from the potato and continues to cook it, producing a result much closer to oven-baking." />
  <row Id="10681" PostHistoryTypeId="2" PostId="5431" RevisionGUID="c95ab1ca-ee18-4510-bf2e-beacc6d25c6c" CreationDate="2010-08-18T11:47:46.363" UserId="2039" Text="similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup. the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux). Finally, if there are leftovers, the noodles can sometimes become completely water logged, making eating it the next day a bit of a soggy experience. &#xD;&#xA;&#xD;&#xA;That said, with all these considerations there are times when you might add the noodles directly in-- non-starchy noodles (eg. like rice noodles) seem to do ok. also parboiling regular pasta before hand seems to help a lot with the starch and can still help you achieve the flavour integration you mentioned. " />
  <row Id="10682" PostHistoryTypeId="2" PostId="5432" RevisionGUID="470a4b83-5881-47f8-b51c-ebeda290f158" CreationDate="2010-08-18T12:01:22.687" UserId="87" Text="Well first of all, any sauce you make that'll have pasta in it, must have at least 1 to 2 tablespoons of pasta water in it, i.e. 1 to tbsp of the water you boiled the pasta with. &#xD;&#xA;&#xD;&#xA;Second of all, it's all about the amount. If let's say you're adding a 1/2 cup of rigatoni or   fussili then you're fine, add'er up; but be advised when reheating, pasta will break easily on you. If you're putting let's say skinny noodle type pasta, then don't put it from the start. What you can do is half boil the pasta in the normal water, drain it, and then add it to your soup 5 / 10 minutes before it's done." />
  <row Id="10683" PostHistoryTypeId="2" PostId="5433" RevisionGUID="f75833b3-2ea8-4fd9-ba33-cbdb138767a0" CreationDate="2010-08-18T12:02:25.147" UserId="1393" Text="Be sure and toss it with plenty of flour and let it dry for awhile. Lightly shake off the flour before boiling. The flour will dry out the surface of the dough, reducing the tendency to stick together when cooking." />
  <row Id="10684" PostHistoryTypeId="2" PostId="5434" RevisionGUID="48b505ce-d40e-49b0-a26d-fa3cbaec0311" CreationDate="2010-08-18T12:19:55.503" UserId="2001" Text="This one is hard to answer because you said &quot;I know of all kinds of regular things to do with pecans&quot;. I'm second guessing myself wondering if all the things I do are &quot;regular&quot; or not. :)&#xD;&#xA;&#xD;&#xA;Seriously though- this shouldn't be a problem and I don't think you should try and waste them all at once just because you have them. As I'm sure you know, most recipes call for a relatively small amount. Pecans stay good frozen for a long time (I've done a year with no noticeable effects).&#xD;&#xA;&#xD;&#xA;Stuff I do with Pecans but again they're all normal:&#xD;&#xA;Throw in some in cereal and yogurt,&#xD;&#xA;brownies,&#xD;&#xA;banana bread,&#xD;&#xA;pie (very infrequently! That's a bit rich)&#xD;&#xA;various salads&#xD;&#xA;chopped with a vinaigrette on cooked veggies,&#xD;&#xA;Any recipe that calls for walnuts as I never have them." />
  <row Id="10685" PostHistoryTypeId="2" PostId="5435" RevisionGUID="b01af3ae-dc30-45ab-ba8e-c86066d6da5d" CreationDate="2010-08-18T12:28:08.170" UserId="1816" Text="I'm not sure why the rush.  Pecans are not a cheap ingredient where I am, and I actually have to slow myself down from using too many.&#xD;&#xA;&#xD;&#xA;A perhaps unusual preparation is to grind your pecans and coat whatever your main is with them as if the pecans were bread crumbs.  This could be done with egg plant, for example.  &#xD;&#xA;As an omnivore I really enjoy fish coated with ground nuts.&#xD;&#xA;&#xD;&#xA;One of my favorite ways to do green beans is to roast them under a broiler with onions and pecans until all ingredients are toasty and golden.&#xD;&#xA;&#xD;&#xA;Pecan pie is one of my favorite desserts, and with a replacement for heavy cream my recipe could be made vegan.  Google appears to agree that this is a definite option for vegans.  Another excellent recipe if you can save your pecans for fall is a pumpkin pie base with a pecan pie topping.  Oh.  My.  Goodness.  So decadent.  There are many options out there.&#xD;&#xA;&#xD;&#xA;I rarely make cookies without pecans.  In fact, my ideal cookie is pecans held together by cookie dough.  I love pecans in muffins.  They also taste good in quick breads - zucchini, banana, and many others.  You can also grind the pecans and use them with white or whole wheat flour in a bread recipe." />
  <row Id="10686" PostHistoryTypeId="2" PostId="5436" RevisionGUID="bd57ed00-beff-4e00-81a6-f5141a2f32bc" CreationDate="2010-08-18T12:28:42.583" UserId="2001" Text="I would add a bit to what Darin said as I actually have that cuisinart ice cream maker.&#xD;&#xA;&#xD;&#xA;1- When I freeze the bowl overnight in the chest freezer I have had no problems with any mix regardless of fat or sugar content- it gets very cold.&#xD;&#xA;&#xD;&#xA;2- The quality is better when the mix has been chilled but room temp mix still works well enough when I'm out of time (and ice).&#xD;&#xA;&#xD;&#xA;As for churning time- I follow the manufacturer's instructions which if I recall is 30-35 min and it has always turned out correctly. It is still soft at that point and needs to be hardened in the freezer but that is the way it is supposed to work." />
  <row Id="10687" PostHistoryTypeId="2" PostId="5437" RevisionGUID="ffad43ff-dcc8-4a37-aed3-d5c1b554c151" CreationDate="2010-08-18T12:34:33.413" UserId="2041" Text="Regular use of oils creates and enhances the seasoning over time.  Some of the lipids create a surface that becomes non-stick, but cooking will &quot;wear&quot;  and erode this surface depending on the actual food being cooked.  Additionally some of the oils go deeper than just the surface, even if just slightly, an effect I believe is enhanced by higher heat.  This does not mean you need to use huge amounts though as that will still depend on the food being cooked.&#xD;&#xA;&#xD;&#xA;Flavor: yes, not because of the seasoning, but because of the use - less sticking can create a better sear, retaining the flavor, especially in foods such as meats where it is desired to seal in juices and yet create a surface where the chemical change imparted by heat is enhanced by not being lost due to sticking and integrity of the food is retained." />
  <row Id="10688" PostHistoryTypeId="2" PostId="5438" RevisionGUID="7fe012ba-d87b-4269-a038-2b3a90dd0927" CreationDate="2010-08-18T12:35:11.167" UserId="140" Text="Sometimes I'll cut into a navel orange and notice something black inside which originates at the bottom of the orange, where the navel is. What is it?&#xD;&#xA;&#xD;&#xA;I have seen it get pretty far into the fruit too. Like almost half way in... is it safe to eat an orange like this?" />
  <row Id="10689" PostHistoryTypeId="1" PostId="5438" RevisionGUID="7fe012ba-d87b-4269-a038-2b3a90dd0927" CreationDate="2010-08-18T12:35:11.167" UserId="140" Text="What's the black thing at the bottom of navel oranges?" />
  <row Id="10690" PostHistoryTypeId="3" PostId="5438" RevisionGUID="7fe012ba-d87b-4269-a038-2b3a90dd0927" CreationDate="2010-08-18T12:35:11.167" UserId="140" Text="&lt;citrus&gt;&lt;oranges&gt;" />
  <row Id="10691" PostHistoryTypeId="2" PostId="5439" RevisionGUID="7d387b43-baab-4eeb-b837-509bac5b49b9" CreationDate="2010-08-18T12:36:32.910" UserId="1816" Text="Instead of investing in a bread machine, which I own and never use, invest in the resources to become confident with your dough.  I seriously cannot say too much about [The Bread Baker's Apprentice][1].  If you own a spoon, a bowl, and an oven (ideally also a pizza stone, but a sheet pan will do in a pinch), you can start making bread with this book that is 10 times better than anything that has ever come out of my bread machine.  It is not for everyone, however.  Many of the loaves require two days, some require three.  For something simpler, a family member who has sworn by her bread machine for years now swears by [Artisan Bread in Five Minutes a Day][2] for almost equal convenience and much better flavor.&#xD;&#xA;&#xD;&#xA;I have a stand mixer, but sometimes skip the kneading by dough hook, which is simple as stated, for the joy of kneading by hand.  You have no idea how relaxing it is to spend fifteen minutes working dough after a long day of work if you haven't tried it yet.  And in my mind little in the kitchen tops the feeling of shaping a boule or dinner roll into a neat, tight ball.&#xD;&#xA;&#xD;&#xA;What a bread machine will get you is convenience.  The only time I would consider using one is if I wanted to be able to throw ingredients into my bread machine in the morning, set it on a time bake setting, and come home to warm bread at night.  Even though making bread by hand is not very hands-on intensive, you do need a few hours to catch it after the various rise times.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/0312362919" />
  <row Id="10692" PostHistoryTypeId="2" PostId="5440" RevisionGUID="d7234e62-82da-4586-a35d-e8c2eb46a9a7" CreationDate="2010-08-18T12:39:19.363" UserId="1816" Text="I'm a big fan of the fledgling online [onetsp.com][1].  It's a pretty simple user interface and I can make great shopping lists.  As a bonus, wherever I have access to the internet I have access to my recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://onetsp.com" />
  <row Id="10693" PostHistoryTypeId="2" PostId="5441" RevisionGUID="026dcbad-49d7-4591-ae4f-c671914f4482" CreationDate="2010-08-18T12:40:43.167" UserId="140" Text="You could try a sweet dish called [charoset][1]. Most [recipes][2] call for a cup or so of walnuts, but I always use pecans instead, and it comes out great.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Charoset&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/wolfgang-puck/charoset-recipe/index.html" />
  <row Id="10694" PostHistoryTypeId="2" PostId="5442" RevisionGUID="8b42e439-b2c8-4076-8436-a6d66c112f17" CreationDate="2010-08-18T12:41:49.173" UserId="2041" Text="I **LIKE** to kneed bread, it does something to your soul.  Feel, smell and relax - I don't get that from bread hooks - but that part of the process is not for everyone." />
  <row Id="10695" PostHistoryTypeId="2" PostId="5443" RevisionGUID="fefb68e4-c729-429b-a6be-7c737a7db865" CreationDate="2010-08-18T12:47:32.343" UserId="2041" Text="More pecan pies." />
  <row Id="10696" PostHistoryTypeId="2" PostId="5444" RevisionGUID="cb08b652-d915-4c39-9fa4-fbf06872902b" CreationDate="2010-08-18T13:01:24.843" UserId="1443" Text="1.  Pecan pie, obviously&#xD;&#xA;2.  Pecan brittle&#xD;&#xA;3.  Candied pecans&#xD;&#xA;4.  Grind to make a pecan crust for fish/chicken&#xD;&#xA;5.  Chocolate chip pecan cookies&#xD;&#xA;6.  &#xD;&#xA;&#xD;&#xA;_feel free to edit this list_&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Also, freeze them in an airtight bag and they'll last for a _long_ time." />
  <row Id="10697" PostHistoryTypeId="6" PostId="5406" RevisionGUID="ee864e90-e901-413d-94ca-4a84d9dccabc" CreationDate="2010-08-18T13:14:13.367" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;bread&gt;&lt;oven&gt;" />
  <row Id="10698" PostHistoryTypeId="2" PostId="5445" RevisionGUID="66115a59-4c08-49a5-bc64-ff4427eda331" CreationDate="2010-08-18T13:15:01.740" UserId="67" Text="I just realized -- you gave measurements for pasta, and even though it's a weight and not volume, I'd still be suspicious.&#xD;&#xA;&#xD;&#xA;Try the following method of mixing:&#xD;&#xA;&#xD;&#xA;* Pour out slightly more flour than the recipe calls for into a pile.&#xD;&#xA;* Mix any liquids in a small bowl.&#xD;&#xA;* Make a hole in the middle of the pile, so the flour pile kinda looks like a volcano.  The hole should be able twice the size of the volue of liquid.&#xD;&#xA;* Pour the liquid in the hole.&#xD;&#xA;* Stir the liquid, slowly mixing in the flour.&#xD;&#xA;* Switch to using your hands when it starts forming into a ball.&#xD;&#xA;* Use the remaining flour as bench flour for kneading.&#xD;&#xA;&#xD;&#xA;This way, the pasta will take in all of the flour that it can.  You'll end up working in a little bit more as you're rolling it out.&#xD;&#xA;&#xD;&#xA;Or, you can use the updated food processor method:&#xD;&#xA;&#xD;&#xA;* Put the flour in the food processor.&#xD;&#xA;* Add the egg(s), and blend.&#xD;&#xA;* With the processor running, slowly stream in your other liquids until the dough forms a ball.&#xD;&#xA;* Let the ball roll around for a minute or two to knead.&#xD;&#xA;* Dump it out onto the counter, and finish kneading by hand w/ more flour.&#xD;&#xA;&#xD;&#xA;You also need to make sure to knock off any extra flour before cooking -- the racks for great for this, as you can just hit the pasta to knock off any loose flour.  (I just kinda slap it back and forth a little bit).  As Michael points out, the flour might help to dry out the pasta, so you might want to do this step just before cooking).&#xD;&#xA;&#xD;&#xA;Also, consider using lots of water, in the biggest pot you have -- any loose flour will then get dissolved further, causing less overall problems.  And consider *not* cooking it 'til it's done, but pulling it a minute or two early to finish cooking in whatever sauce you're going to serve it with.  (yes, both of these are mentioned in the other thread, but worth mentioning again)" />
  <row Id="10699" PostHistoryTypeId="6" PostId="531" RevisionGUID="9a4b2a04-46ad-4d1c-9218-49c7260707a9" CreationDate="2010-08-18T13:16:53.530" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;sauteing&gt;&lt;stainless-steel&gt;&lt;teflon&gt;" />
  <row Id="10700" PostHistoryTypeId="6" PostId="4507" RevisionGUID="b16357c8-7b84-43cf-84e8-fc74776e686b" CreationDate="2010-08-18T13:18:07.227" UserId="1443" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;beef&gt;&lt;oven&gt;&lt;roast-beef&gt;" />
  <row Id="10701" PostHistoryTypeId="6" PostId="316" RevisionGUID="6c9d79e4-0be2-4fc8-acdd-204366462ef0" CreationDate="2010-08-18T13:18:44.260" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;shopping&gt;&lt;oven&gt;" />
  <row Id="10702" PostHistoryTypeId="2" PostId="5446" RevisionGUID="a852dfc0-8abf-4031-be7d-0c5f75974422" CreationDate="2010-08-18T13:28:56.310" UserId="145" Text="I've seen people use a food processor, just dump your dry ingredients in the bowl and pulse a couple of times." />
  <row Id="10703" PostHistoryTypeId="2" PostId="5447" RevisionGUID="aab46243-a350-4559-9368-90497d75f57b" CreationDate="2010-08-18T13:30:19.537" UserId="1415" Text="you could make pecan butter! that takes a lot of pecans, i'm sure." />
  <row Id="10704" PostHistoryTypeId="2" PostId="5448" RevisionGUID="d46e7bad-e86c-4215-a6dc-1990274ea833" CreationDate="2010-08-18T13:35:25.873" UserId="1816" Text="Last night I tried my hand at refrigerator (fresh) salsa for the first time.  It's a random amalgam of things I got for free from a friend's garden&#xD;&#xA;&#xD;&#xA;* tomatoes&#xD;&#xA;* bell peppers&#xD;&#xA;* tomatillos (making it a hybrid red-green salsa?)&#xD;&#xA;* onions&#xD;&#xA;&#xD;&#xA;plus &#xD;&#xA;&#xD;&#xA;* jalapenos&#xD;&#xA;* lime juice&#xD;&#xA;* salt&#xD;&#xA;* sugar&#xD;&#xA;&#xD;&#xA;to taste.  Even with heat from the roasted jalapenos, it's kind of bland.  I don't think it needs more salt.  My original source recipe said to use cilantro, but I don't think I'll need a whole bunch and I do hate buying it to just use a little bit.  The correct answer might be that I need cilantro, but I'm not sure.  Since I already have plenty of heat, I don't think I want to add any more hot peppers.  What else could I add to help my poor salsa out?" />
  <row Id="10705" PostHistoryTypeId="1" PostId="5448" RevisionGUID="d46e7bad-e86c-4215-a6dc-1990274ea833" CreationDate="2010-08-18T13:35:25.873" UserId="1816" Text="My Homemade Salsa is Missing Something - What?" />
  <row Id="10706" PostHistoryTypeId="3" PostId="5448" RevisionGUID="d46e7bad-e86c-4215-a6dc-1990274ea833" CreationDate="2010-08-18T13:35:25.873" UserId="1816" Text="&lt;recipe-problems&gt;&lt;salsa&gt;" />
  <row Id="10707" PostHistoryTypeId="2" PostId="5449" RevisionGUID="fd40ac76-d27a-47ec-bbd8-e4ab3274f8b4" CreationDate="2010-08-18T13:41:40.133" UserId="15" Text="A very flexible pepper that is also good for canning is the hungarian pepper. It allows for a good usage in fresh, uncooked dishes. Additionally it sautes well, goes great in salsas, bakes well, is great roasted, or just eaten on its own (ok, that may be a bit much for most people). For canning my mother-in-law does it in different varieties with sweeter peppers, hotter peppers, a dill blend, and a savory blend and it's also a terrific relish once brought out of the canning." />
  <row Id="10708" PostHistoryTypeId="2" PostId="5450" RevisionGUID="ae348940-6adc-42da-a8ea-94da2eb0f67c" CreationDate="2010-08-18T13:42:43.047" UserId="1405" Text="This is partly a continuation of [this][1] question, since that one was already closed, but my question is about a specific problem encountered the last time I cooked scallops.&#xD;&#xA;&#xD;&#xA;I got the pan up to a reasonable temperature and put the scallops in, and as they were cooking, TONS of water came out of the scallops and filled the pan.  I poured it out, continued cooking, and more water came out.  Several iterations later, I thought they were done, but they were still very raw inside, so we ended up tossing the batch (it definitely wasn't sushi grade).&#xD;&#xA;&#xD;&#xA;Where did all the liquid come from, and is there any way to avoid that the next time?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1083/how-do-i-cook-scallops" />
  <row Id="10709" PostHistoryTypeId="1" PostId="5450" RevisionGUID="ae348940-6adc-42da-a8ea-94da2eb0f67c" CreationDate="2010-08-18T13:42:43.047" UserId="1405" Text="Excessive water when cooking scallops" />
  <row Id="10710" PostHistoryTypeId="3" PostId="5450" RevisionGUID="ae348940-6adc-42da-a8ea-94da2eb0f67c" CreationDate="2010-08-18T13:42:43.047" UserId="1405" Text="&lt;technique&gt;&lt;frying&gt;&lt;scallops&gt;" />
  <row Id="10711" PostHistoryTypeId="2" PostId="5451" RevisionGUID="af06d57f-8c39-4289-b2ea-6b9e46f858f3" CreationDate="2010-08-18T13:46:01.137" UserId="1405" Text="Is there a way to get a quality molcajete and/or paellera in the U.S., specifically the eastern seaboard?  I'd prefer not to fly to Texas, Mexico, or Spain to get them.&#xD;&#xA;&#xD;&#xA;I've seen a few horror stories of people buying &quot;genuine&quot; molcajetes, only to find out that they're made of some mix of stone (and no basalt), and that they're utterly worthless.&#xD;&#xA;&#xD;&#xA;What's the best way to get real foreign cookware like this?" />
  <row Id="10712" PostHistoryTypeId="1" PostId="5451" RevisionGUID="af06d57f-8c39-4289-b2ea-6b9e46f858f3" CreationDate="2010-08-18T13:46:01.137" UserId="1405" Text="How to buy a molcajete and/or paellera" />
  <row Id="10713" PostHistoryTypeId="3" PostId="5451" RevisionGUID="af06d57f-8c39-4289-b2ea-6b9e46f858f3" CreationDate="2010-08-18T13:46:01.137" UserId="1405" Text="&lt;shopping&gt;&lt;cookware&gt;" />
  <row Id="10714" PostHistoryTypeId="2" PostId="5452" RevisionGUID="a3921746-b4da-47bb-a912-4fc85ae541ef" CreationDate="2010-08-18T13:48:49.647" UserId="218" Text="Scallops are like little sponges. Don't let 'em soak in water, or they'll absorb a ton of it and then release it all when you start cooking them.&#xD;&#xA;&#xD;&#xA;If you need to wash them, put them in a strainer, and run them under the water for a second. Then pat them dry with some paper towels.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10715" PostHistoryTypeId="2" PostId="5453" RevisionGUID="c85710d8-bc32-4d1d-a270-e01f11b8ff5f" CreationDate="2010-08-18T13:53:01.103" UserId="1259" Text="Make sure you are not crowding your scallops in the pan. If there are too many, then there is not enough empty surface for liquid released to boil off. This also ends up steaming your scallops rather than frying, which I don't like nearly as much. If you have enough hot, open pan around the scallops, then liquid will boil off very quickly. " />
  <row Id="10716" PostHistoryTypeId="2" PostId="5454" RevisionGUID="5a0c2a3b-9293-4de4-aafa-8cfde227d36b" CreationDate="2010-08-18T13:54:09.900" UserId="2042" Text="I run mine under cold water and gently scrub it with a brush to remove any large stuck-on bits (it's well seasoned, so nothing really sticks to it). Then I stick it on the stove on high and when it's god and hot, I rub it down with a paper towel that's been dipped in Crisco or vegetable oil. This kills any germs, removes any fine bits that might be stuck, and re-seasons the pan.&#xD;&#xA;&#xD;&#xA;Run the paper towel under water before you throw it out. If you don't, the resulting trash can fire will make you feel stupid, if not worse. :)" />
  <row Id="10717" PostHistoryTypeId="2" PostId="5455" RevisionGUID="c2e3c406-89a6-4d8d-bb25-e63a651c484c" CreationDate="2010-08-18T13:55:18.493" UserId="2001" Text="In my opinion- you already answered your own question. Cilantro and lime together is the most beautiful of flavors.&#xD;&#xA;&#xD;&#xA;You shouldn't feel bad buying it just to use a little- at least where I live it is very very cheap and it's not wasteful because if you didn't buy it the store would end up throwing it away anyway." />
  <row Id="10718" PostHistoryTypeId="2" PostId="5456" RevisionGUID="bae548c1-e8f0-422c-aa14-32deed730225" CreationDate="2010-08-18T13:56:02.547" UserId="15" Text="*I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn* (im in Ohio and sweet corn is getting good right now). my least favorite part of making/eating chili is the beans; i hate selecting them and pick around them in my bowl. (i will probably also be using chiles en adobo, serranos, and roasted jalapenos/tien tsin as my pepper trinity.)&#xD;&#xA;&#xD;&#xA;the only ones i do actually like are black beans. **what would your recommendations be for a good bean, both in choice and preparation to pair with the ingredients above? (other ingredients, flavors to incorporate please include in comments)** i want it to be dark and mysterious; typically i name things first and then build them up from there and this one im calling Bear's Den Chili (hopefully that will be a note to start you off with)." />
  <row Id="10719" PostHistoryTypeId="1" PostId="5456" RevisionGUID="bae548c1-e8f0-422c-aa14-32deed730225" CreationDate="2010-08-18T13:56:02.547" UserId="15" Text="Help with a chili recipe: need help on bean selection" />
  <row Id="10720" PostHistoryTypeId="3" PostId="5456" RevisionGUID="bae548c1-e8f0-422c-aa14-32deed730225" CreationDate="2010-08-18T13:56:02.547" UserId="15" Text="&lt;ingredients&gt;&lt;chiles&gt;&lt;peppers&gt;&lt;beans&gt;&lt;chili&gt;" />
  <row Id="10721" PostHistoryTypeId="2" PostId="5457" RevisionGUID="5ec7a42e-06e0-43fc-a8bb-259baffebb90" CreationDate="2010-08-18T14:01:02.067" UserId="1259" Text="It sounds like your basic problem is a lack of depth in the flavor. There are a ton of things you could do to address that:&#xD;&#xA;&#xD;&#xA;I think the answer was probably the cilantro. You could also try parsley for a less traditional approach if you have that around. Both parsley and cilantro freeze fairly well, so if you're worried about using up a whole bunch, take if off the stalk, roughly chop, and freeze whatever's left in a ziploc bag with the air expelled. For an even more non-traditional fix, you could also try basil. &#xD;&#xA;&#xD;&#xA;How did you prep the tomatillos? I like them done in a food processor so that the taste of them completely permeates the salsa. I prefer tomatoes chopped, by comparison. &#xD;&#xA;&#xD;&#xA;In order to add depth of flavor, I'll sometimes use some balsamic vinegar in place of lime. This is obviously not traditional, but works really well. Particularly for a corn / pepper salsa. &#xD;&#xA;&#xD;&#xA;I find black pepper can also add some depth of flavor beyond the heat of a jalapeño. It sounds like that depth is what you're missing.  &#xD;&#xA;&#xD;&#xA;Add some mashed garlic for a different type of spice to round out the heat. &#xD;&#xA;&#xD;&#xA;Roast the peppers for a bit of a smokey flavor characteristic. " />
  <row Id="10722" PostHistoryTypeId="2" PostId="5458" RevisionGUID="ecf6efab-c364-4037-ba75-fcf0d255987c" CreationDate="2010-08-18T14:02:02.907" UserId="1816" Text="I thought I hated chili growing up because my mother made it with straight kidney beans.  I was pleasantly surprised to marry into a family where the family chili recipe uses chili beans - kidney beans in a spicy sauce.  This family chili recipe has won an office chili cook-off, and I think it is in large part due to the can of chili beans.  I know it's a classic, but I think it would work well with your chili.  &#xD;&#xA;&#xD;&#xA;I'd also suggest cumin and a generous amount of chili powder.  Your chili will be even better if the chili powder is homemade." />
  <row Id="10723" PostHistoryTypeId="2" PostId="5459" RevisionGUID="8007ec34-9b52-4d77-8ac3-b4045a9a6a7d" CreationDate="2010-08-18T14:24:52.823" UserId="60" Text="Toss some cumin in there. Cumin goes well with roasted jalapeño, it adds an earthy smoky flavor. " />
  <row Id="10724" PostHistoryTypeId="16" PostId="5434" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10725" PostHistoryTypeId="16" PostId="5435" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10726" PostHistoryTypeId="16" PostId="5441" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10727" PostHistoryTypeId="16" PostId="5443" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10728" PostHistoryTypeId="16" PostId="5444" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10729" PostHistoryTypeId="16" PostId="5447" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10730" PostHistoryTypeId="16" PostId="5428" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-18T14:30:36.380" UserId="60" />
  <row Id="10731" PostHistoryTypeId="2" PostId="5460" RevisionGUID="d52912c6-d6bc-4c61-beaa-be10abb24804" CreationDate="2010-08-18T14:31:59.700" UserId="2025" Text="Can the seasoning Accent be substituted for MSG in General Tso's Chicken?" />
  <row Id="10732" PostHistoryTypeId="1" PostId="5460" RevisionGUID="d52912c6-d6bc-4c61-beaa-be10abb24804" CreationDate="2010-08-18T14:31:59.700" UserId="2025" Text="are MSG and Accent the same thing?" />
  <row Id="10733" PostHistoryTypeId="3" PostId="5460" RevisionGUID="d52912c6-d6bc-4c61-beaa-be10abb24804" CreationDate="2010-08-18T14:31:59.700" UserId="2025" Text="&lt;substitutions&gt;&lt;shopping&gt;" />
  <row Id="10734" PostHistoryTypeId="2" PostId="5461" RevisionGUID="c0d3dde2-35b3-4cc9-97a7-8abed18290cd" CreationDate="2010-08-18T14:37:07.083" UserId="41" Text="They are the same thing.&#xD;&#xA;&#xD;&#xA;&quot;Accent&quot; is simply a brand name.  MSG (Monosodium Glutamate) is the generic name of the compound." />
  <row Id="10735" PostHistoryTypeId="2" PostId="5462" RevisionGUID="be48c8aa-1d56-4795-9061-2f266f4f4045" CreationDate="2010-08-18T14:37:22.887" UserId="1816" Text="Sources say: yes!&#xD;&#xA;&#xD;&#xA; - [Spice Seasoning, Accent Seasoning, MSG][1]&#xD;&#xA; - [Accent Seasoning and its benefits][2]&#xD;&#xA;&#xD;&#xA;[This PDF][3] also shows what you can look for on a label to indicate MSG's presence.&#xD;&#xA;&#xD;&#xA;As you are probably aware, MSG is controversial because it can cause severe allergic reactions and may be addictive.  Many people prefer not to use it.&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/AccentSpike.htm&#xD;&#xA;  [2]: http://www.ehow.com/about_6673926_accent-seasoning-its-benefits.html&#xD;&#xA;  [3]: http://www.truthinlabeling.org/hiddensources_printable.pdf" />
  <row Id="10736" PostHistoryTypeId="2" PostId="5463" RevisionGUID="c994a491-2a3f-4f82-b427-118c98a25638" CreationDate="2010-08-18T14:37:47.423" UserId="60" Text="MSG is the primary ingredient in Accent. The full ingredient list for Accent &quot;original flavor&quot; is as follows:&#xD;&#xA;&#xD;&#xA;&gt;  Monosodium Glutamate, Salt, Chili Pepper, Tricalcium Phosphate (As Anticaking Agent), Spice (Cumin, Oregano), Paprika Extractives(color), Garlic Extractives, Onion Extractives, Yellow No.6 Lake, Yellow No.5 Lake." />
  <row Id="10737" PostHistoryTypeId="2" PostId="5464" RevisionGUID="d57a3fb3-19ad-4a4f-92b3-afd6ac368f58" CreationDate="2010-08-18T14:42:19.957" UserId="2001" Text="The beans are always my favorite part of chili and I usually use several varieties. My favorites are black as they stay chewy longer, small red because of the smooth texture without being as bit as kidney, and black eyed peas because they look interesting. I'm not a big fan of pinto.&#xD;&#xA;&#xD;&#xA;You might try the blackeyed peas or half blackeyed and black beans. The color may fit your theme. It sounds like you won't be featuring them as much as I do in my chili so the flavor of the bean is irrelevant it won't be noticeable. It's the texture and color you want." />
  <row Id="10738" PostHistoryTypeId="6" PostId="5448" RevisionGUID="0f8eb021-399c-43a9-be45-d64957e5c0da" CreationDate="2010-08-18T14:44:51.510" UserId="1816" Comment="edited tags" Text="&lt;ingredients&gt;&lt;recipe-problems&gt;&lt;salsa&gt;" />
  <row Id="10739" PostHistoryTypeId="5" PostId="5461" RevisionGUID="71885dee-1d60-4711-8834-f8aa66e7de64" CreationDate="2010-08-18T14:48:48.287" UserId="41" Comment="added 485 characters in body; added 5 characters in body; added 33 characters in body; edited body" Text="&quot;Accent&quot; is simply a brand name.  MSG (Monosodium Glutamate) is the generic name of the compound.&#xD;&#xA;&#xD;&#xA;Edit: Hobodave is also correct, and this answer might seem misleading alongside it, so I want to clarify.  You rarely see *pure* generic MSG outside of labs and specialty stores.  Normally when you see a recipe call for MSG, it is referring to one of the various brands of &quot;MSG flavor enhancers&quot;, and Accent is the most popular one.&#xD;&#xA;&#xD;&#xA;So, they aren't *precisely* the same thing, but I wouldn't even call it a substitution; Accent is what almost everyone uses when they need MSG (at least in Canada and the USA) and you can definitely use it here." />
  <row Id="10740" PostHistoryTypeId="5" PostId="5462" RevisionGUID="c673811a-2067-4421-aad2-41b10f0416bc" CreationDate="2010-08-18T14:54:02.767" UserId="1816" Comment="added 114 characters in body; added 54 characters in body" Text="Sources say: yes!&#xD;&#xA;&#xD;&#xA; - [Spice Seasoning, Accent Seasoning, MSG][1]&#xD;&#xA; - [Accent Seasoning and its benefits][2]&#xD;&#xA;&#xD;&#xA;[This PDF][3] also shows what you can look for on a label to indicate MSG's presence.&#xD;&#xA;&#xD;&#xA;As you are probably aware, MSG is controversial because some sources say it cause allergic reactions ([Mayo Clinic reference][4]) and may be addictive.  Many people prefer not to use it.  This is a matter of significant controversy (see comments).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/AccentSpike.htm&#xD;&#xA;  [2]: http://www.ehow.com/about_6673926_accent-seasoning-its-benefits.html&#xD;&#xA;  [3]: http://www.truthinlabeling.org/hiddensources_printable.pdf&#xD;&#xA;  [4]: http://www.mayoclinic.com/health/monosodium-glutamate/AN01251" />
  <row Id="10741" PostHistoryTypeId="5" PostId="5462" RevisionGUID="904500f5-1191-4df6-aa7d-7428949d5958" CreationDate="2010-08-18T15:01:06.917" UserId="1816" Comment="added 164 characters in body; added 134 characters in body" Text="Sources say: yes!&#xD;&#xA;&#xD;&#xA; - [Spice Seasoning, Accent Seasoning, MSG][1]&#xD;&#xA; - [Accent Seasoning and its benefits][2]&#xD;&#xA;&#xD;&#xA;[This PDF][3] also shows what you can look for on a label to indicate MSG's presence.&#xD;&#xA;&#xD;&#xA;As you are probably aware, MSG is controversial because some sources say it cause allergic reactions ([Mayo Clinic reference][4]) and may be addictive.  Many people prefer not to use it.  This is a matter of significant controversy (see comments).  An article refuting the claim that MSG causes any issues may be found [here][5] and there is [a fact sheet][6] from the EU as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/AccentSpike.htm&#xD;&#xA;  [2]: http://www.ehow.com/about_6673926_accent-seasoning-its-benefits.html&#xD;&#xA;  [3]: http://www.truthinlabeling.org/hiddensources_printable.pdf&#xD;&#xA;  [4]: http://www.mayoclinic.com/health/monosodium-glutamate/AN01251&#xD;&#xA;  [5]: http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3&#xD;&#xA;  [6]: http://www.eufic.org/article/en/page/FTARCHIVE/artid/monosodium-glutamate/" />
  <row Id="10742" PostHistoryTypeId="6" PostId="5374" RevisionGUID="aae04400-16bc-49af-be82-2068e5b54061" CreationDate="2010-08-18T15:01:56.697" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;chilies&gt;" />
  <row Id="10743" PostHistoryTypeId="5" PostId="5462" RevisionGUID="cae2ee9c-7571-459e-8ddb-1529a9cc175d" CreationDate="2010-08-18T15:12:14.567" UserId="1816" Comment="added 163 characters in body" Text="Sources say: yes!&#xD;&#xA;&#xD;&#xA; - [Spice Seasoning, Accent Seasoning, MSG][1]&#xD;&#xA; - [Accent Seasoning and its benefits][2]&#xD;&#xA;&#xD;&#xA;[This PDF][3] also shows what you can look for on a label to indicate MSG's presence.&#xD;&#xA;&#xD;&#xA;***EDIT**: The below discussion is, by community consensus, not helpful, but I'm leaving it in to keep the comments from being non-nonsensical.  Please ignore*&#xD;&#xA;&#xD;&#xA;As you are probably aware, MSG is controversial because some sources say it cause allergic reactions ([Mayo Clinic reference][4]) and may be addictive.  Many people prefer not to use it.  This is a matter of significant controversy (see comments).  An article refuting the claim that MSG causes any issues may be found [here][5] and there is [a fact sheet][6] from the EU as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/AccentSpike.htm&#xD;&#xA;  [2]: http://www.ehow.com/about_6673926_accent-seasoning-its-benefits.html&#xD;&#xA;  [3]: http://www.truthinlabeling.org/hiddensources_printable.pdf&#xD;&#xA;  [4]: http://www.mayoclinic.com/health/monosodium-glutamate/AN01251&#xD;&#xA;  [5]: http://www.guardian.co.uk/lifeandstyle/2005/jul/10/foodanddrink.features3&#xD;&#xA;  [6]: http://www.eufic.org/article/en/page/FTARCHIVE/artid/monosodium-glutamate/" />
  <row Id="10744" PostHistoryTypeId="2" PostId="5465" RevisionGUID="4c732118-0fb5-4474-b012-a8d0ffe623dc" CreationDate="2010-08-18T15:19:17.317" UserId="624" Text="I've had this issue with crappy supermarket scallops before. Alton Brown covered this. From http://www.goodeatsfanpage.com/Season9/scallops/scallop_trans.htm (section 5):&#xD;&#xA;&#xD;&#xA;&gt; dry scallops are usually ivory, or&#xD;&#xA;&gt; slightly pink, or even orange in&#xD;&#xA;&gt; color, not white. Of course, they&#xD;&#xA;&gt; don't actually look dry. The term&#xD;&#xA;&gt; refers to the fact that these lovely&#xD;&#xA;&gt; lozenges have not been soaked in any&#xD;&#xA;&gt; kind of chemical, say, sodium&#xD;&#xA;&gt; tripolyphosphate. This solution is&#xD;&#xA;&gt; used to help scallops retain moisture&#xD;&#xA;&gt; when frozen. Now there's nothing wrong&#xD;&#xA;&gt; with that per se, unless the scallop&#xD;&#xA;&gt; in question is not going to be frozen.&#xD;&#xA;&gt; You see, treating fresh scallops with&#xD;&#xA;&gt; S.T.P. causes them to gain moisture,&#xD;&#xA;&gt; making them heavier, which could be a&#xD;&#xA;&gt; good thing for a retailer, but it's&#xD;&#xA;&gt; never good for a cook. Because once&#xD;&#xA;&gt; this stuff is inside the scallop, they&#xD;&#xA;&gt; become very difficult to cook&#xD;&#xA;&gt; properly, and they are impossible to&#xD;&#xA;&gt; sear properly.&#xD;&#xA;&#xD;&#xA;Diver scallops are probably good. Look for a bit of color when buying. The good news is that you probably aren't doing anything wrong, the scallops just aren't going to sear.&#xD;&#xA;&#xD;&#xA;When you buy for searing, get scallops that haven't been treated with chemicals. Diver scallops are almost always untreated. Look for a bit of color, which is usually a sign of quality. Don't buy them if they are in a pool of milky liquid (as they usually are in the fish section of the supermarket). Buying diver scallops is also much more sustainable and eco-friendly, since large ships that freeze their stock at sea dredge the floor to get scallops. Divers are much more selective and do negligible damage to the ocean floor." />
  <row Id="10745" PostHistoryTypeId="2" PostId="5466" RevisionGUID="410d9d59-509f-476d-aed9-fd93f1c25d1c" CreationDate="2010-08-18T15:24:06.727" UserId="624" Text="Cumin is a good addition to add some depth (you can roast it quickly in a hot pan for a bit of a different flavor). Make sure tomatoes are ripe: the ripening adds some more umami. Chipotle also adds some depth of flavor and a good sweet smokiness. I also love dried ancho peppers, soaked for a few minutes and chopped finely or ground fine.&#xD;&#xA;&#xD;&#xA;Cilantro can be stored in a glass of water in the fridge for a 1-3 weeks, depending how fresh it was when purchased. Trim the stems off a bunch, and stand in the water as one would flowers. Water needs to be replaced every 3-4 days, make sure it doesn't run dry.&#xD;&#xA;&#xD;&#xA;You can also experiment with different onion types. I like a white, rather spicy Spanish onion for most of my Mexican food. For some salsas, I'll use a sweeter red onion to balance out the chilies and sour from the lime and tomatoes. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="10746" PostHistoryTypeId="5" PostId="5454" RevisionGUID="f892d78a-0f65-49da-9f51-928253139fb0" CreationDate="2010-08-18T15:24:31.173" UserId="2042" Comment="added 1 characters in body" Text="I run mine under cold water and gently scrub it with a brush to remove any large stuck-on bits (it's well seasoned, so nothing really sticks to it). Then I stick it on the stove on high and when it's good and hot, I rub it down with a paper towel that's been dipped in Crisco or vegetable oil. This kills any germs, removes any fine bits that might be stuck, and re-seasons the pan.&#xD;&#xA;&#xD;&#xA;Run the paper towel under water before you throw it out. If you don't, the resulting trash can fire will make you feel stupid, if not worse. :)" />
  <row Id="10747" PostHistoryTypeId="5" PostId="5459" RevisionGUID="c3de7dde-ffd5-40a4-b293-2a3f6636728d" CreationDate="2010-08-18T15:32:02.567" UserId="60" Comment="added 80 characters in body" Text="Toss some cumin in there. Cumin goes well with roasted jalapeño, it adds an earthy smoky flavor. You could also try some ancho chile powder for a fuller, smokier, spicier kick. " />
  <row Id="10758" PostHistoryTypeId="2" PostId="5471" RevisionGUID="265014e1-9b59-4151-87ca-cab7c73f8a81" CreationDate="2010-08-18T16:05:01.733" UserId="1415" Text="i almost never &quot;sift,&quot; per se -- i just whisk it really well to break up lumps and aerate it a bit." />
  <row Id="10760" PostHistoryTypeId="2" PostId="5472" RevisionGUID="ab1e0768-1277-4702-ae96-7fc8288e3b7d" CreationDate="2010-08-18T16:20:30.347" UserId="1887" Text="We make vegetarian chili every few months, and use a combination of many kinds of beans. You can use kidney, cannelini (white kidney beans), pinto, small red, small white, roman, etc. We like [Goya's beans][1]. If the meat is tough, you may want mushier beans to add textural difference, so you might want to avoid black beans or black-eyed peas. (Unless they're your favorite, of course!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goya.com/english/product_category/beans" />
  <row Id="10761" PostHistoryTypeId="2" PostId="5473" RevisionGUID="c7621c99-2bdc-4261-88ca-14045d427f0e" CreationDate="2010-08-18T16:23:34.667" UserId="1887" Text="I'd recommend that until you use them, you may want to consider storing them in the fridge or freezer, since the oils can go rancid, causing an off taste. Particularly with two pounds of them, you may not use them up in time. " />
  <row Id="10762" PostHistoryTypeId="16" PostId="5473" RevisionGUID="c7621c99-2bdc-4261-88ca-14045d427f0e" CreationDate="2010-08-18T16:23:34.667" UserId="-1" />
  <row Id="10763" PostHistoryTypeId="6" PostId="5364" RevisionGUID="f4c59889-cf83-42d1-8f7f-0d77bfa04ce2" CreationDate="2010-08-18T16:26:59.500" UserId="1685" Comment="edited tags" Text="&lt;technique&gt;&lt;equipment&gt;&lt;recipe-problems&gt;&lt;shortcuts&gt;&lt;sifting&gt;" />
  <row Id="10764" PostHistoryTypeId="2" PostId="5474" RevisionGUID="4bacb6c8-ded0-4d93-b922-efe0c4468b7c" CreationDate="2010-08-18T17:12:25.743" UserId="2045" Text="I have made marshmallows before and formed them into a pan, and then cut them into squares. That works fine and they taste great.  &#xD;&#xA;&#xD;&#xA;I'd like to achieve the effect of the long marshmallow ropes that I have seen in France.  &#xD;&#xA;I tried using a piping bag with a big tip and piping them onto a sheet dusted liberally with powdered sugar, but mostly they just stayed stuck in the bag and made a huge mess with limited success. &#xD;&#xA;&#xD;&#xA;I'm looking for suggestions on how to get this effect.&#xD;&#xA;" />
  <row Id="10765" PostHistoryTypeId="1" PostId="5474" RevisionGUID="4bacb6c8-ded0-4d93-b922-efe0c4468b7c" CreationDate="2010-08-18T17:12:25.743" UserId="2045" Text="How do you form Marshmallow Ropes?" />
  <row Id="10766" PostHistoryTypeId="3" PostId="5474" RevisionGUID="4bacb6c8-ded0-4d93-b922-efe0c4468b7c" CreationDate="2010-08-18T17:12:25.743" UserId="2045" Text="&lt;technique&gt;&lt;candy&gt;" />
  <row Id="10767" PostHistoryTypeId="2" PostId="5475" RevisionGUID="ba5dd063-b660-4658-a0b7-2ae67612273f" CreationDate="2010-08-18T17:33:33.320" UserId="1393" Text="You can buy very reputable paella pans from [The Spanish Table][1]. I got mine there in person and have been very happy with both the pan and the advice I received in buying it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://67.99.204.207/mm5/merchant.mvc?Screen=CTGY&amp;Store_Code=TST&amp;Category_Code=paelleras" />
  <row Id="10768" PostHistoryTypeId="2" PostId="5476" RevisionGUID="0fe8a601-dfb5-4a17-ac78-784896361439" CreationDate="2010-08-18T17:36:20.710" UserId="1685" Text="We've talked about methods for sifting flour (&lt;http://cooking.stackexchange.com/questions/5364/how-to-make-sifting-palatable&gt;), and the purposes of sifting (&lt;http://cooking.stackexchange.com/questions/5273/sifting-dry-ingredients&gt;).&#xD;&#xA;&#xD;&#xA;How can I tell whether a recipe specifies sifting for aeration?  How can I tell when to bust out the food processor?  In what kinds of recipes will I see a better result by fluffing those dry ingredients?&#xD;&#xA;&#xD;&#xA;For example, when I make cookies, I do just whisk the flour, salt and baking soda together in a bowl, and they turn out just fine.  " />
  <row Id="10769" PostHistoryTypeId="1" PostId="5476" RevisionGUID="0fe8a601-dfb5-4a17-ac78-784896361439" CreationDate="2010-08-18T17:36:20.710" UserId="1685" Text="What Kinds of Recipes Should I Sift/Areate The Flour?" />
  <row Id="10770" PostHistoryTypeId="3" PostId="5476" RevisionGUID="0fe8a601-dfb5-4a17-ac78-784896361439" CreationDate="2010-08-18T17:36:20.710" UserId="1685" Text="&lt;baking&gt;&lt;sifting&gt;" />
  <row Id="10771" PostHistoryTypeId="6" PostId="5343" RevisionGUID="77e38cf1-6c2b-4325-b6e1-c1d9e93b9cea" CreationDate="2010-08-18T17:43:52.383" UserId="1236" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;food-science&gt;&lt;microwave&gt;" />
  <row Id="10772" PostHistoryTypeId="2" PostId="5477" RevisionGUID="aa151627-3c66-40fa-9cca-91092676e95c" CreationDate="2010-08-18T17:50:36.473" UserId="15" Text="Recently I had occasion to put @Kevin Selker 's [answer to the test in terms of rapidly chilling beer][1]. However, we uncovered a problem the next morning where people had taken beer and thrown it in the freezer only to forget about it.&#xD;&#xA;&#xD;&#xA;I will flip this question around now, what is the best way (is it possible) to take beer from your freezer and safely thaw it for drinking? Is it actually worth drinking if you freeze it solid, then thaw it then chill it again? will the glass be compromised? anyway, i guess this is some regular event at my parents and i would like for this to stop happening.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/848/how-to-chill-beer-quickly" />
  <row Id="10773" PostHistoryTypeId="1" PostId="5477" RevisionGUID="aa151627-3c66-40fa-9cca-91092676e95c" CreationDate="2010-08-18T17:50:36.473" UserId="15" Text="The Opposite of How to Chill Beer Quickly" />
  <row Id="10774" PostHistoryTypeId="3" PostId="5477" RevisionGUID="aa151627-3c66-40fa-9cca-91092676e95c" CreationDate="2010-08-18T17:50:36.473" UserId="15" Text="&lt;food-safety&gt;&lt;freezing&gt;&lt;beer&gt;" />
  <row Id="10776" PostHistoryTypeId="2" PostId="5479" RevisionGUID="5dea68c6-7fcf-49c4-9a8e-6fc28f634b72" CreationDate="2010-08-18T18:03:25.260" UserId="1236" Text="I've had the same experience as you, with beer and other liquids frozen in glass bottles.  Whenever I try to rapidly thaw them, it seems the structure of the glass is compromised in some way and it either explodes or cracks - this even has happened to me when trying to slow thaw, like you did.  &#xD;&#xA;&#xD;&#xA;Beer bottles, and especially cans, can explode in the freezer and will make an ungodly mess.  Beer bottles exploding in the freezer are rare, but I've heard anecdotal stories from people I trust who said it has happened to them, perhaps with improper bottling and not enough room for expansion in the neck.&#xD;&#xA;&#xD;&#xA;Since a few bad experiences with forgetting things in the freezer (I had an aluminum can of Hawaiian Punch literally explode all over the freezer one night, that was a MESS) I now only use the salted ice bath method!&#xD;&#xA;&#xD;&#xA;I have tasted beer that was frozen and thawed without any glass shards in it, specifically a can of beer that partially exploded but had enough left in it that I figured I should thaw what was left, and give it a taste.  It wasn't bad, but it tasted a little...flatter than normal, I guess?  It just wasn't as full flavored as I expected." />
  <row Id="10777" PostHistoryTypeId="2" PostId="5480" RevisionGUID="a0ab445a-5047-4fa7-9e79-49c67f1800e7" CreationDate="2010-08-18T18:15:44.520" UserDisplayName="daniel" Text="sifting is always a good idea. while flour generally won't cake from ambient humidity due to anti-caking agents, you will get drops of this and that in your flour from time to time--good idea to get them out. in addition, it helps fully separate all the granules, allowing for better gelation of the starch." />
  <row Id="10778" PostHistoryTypeId="5" PostId="5479" RevisionGUID="4500a769-71e3-473f-939a-7d8acc152653" CreationDate="2010-08-18T18:18:58.710" UserId="1236" Comment="added 144 characters in body" Text="I've had the same experience as you, with beer and other liquids frozen in glass bottles.  Whenever I try to rapidly thaw them, it seems the structure of the glass is compromised in some way and it either explodes or cracks - this even has happened to me when trying to slow thaw, like you did.  &#xD;&#xA;&#xD;&#xA;Beer bottles, and especially cans, can explode in the freezer and will make an ungodly mess.  Beer bottles exploding in the freezer are rare, but I've heard anecdotal stories from people I trust who said it has happened to them, perhaps with improper bottling and not enough room for expansion in the neck.&#xD;&#xA;&#xD;&#xA;Since a few bad experiences with forgetting things in the freezer (I had an aluminum can of Hawaiian Punch literally explode all over the freezer one night, that was a MESS) I now only use the salted ice bath method!&#xD;&#xA;&#xD;&#xA;I have tasted beer that was frozen and thawed without any glass shards in it, specifically a can of beer that partially exploded (I guess I didn't learn my lesson from the Hawaiian Punch *that* quickly).  It had enough left frozen in the bottom of the can that I figured I should thaw what was left, and give it a taste.  It wasn't bad, but it tasted a little...flatter than normal, I guess?  It just wasn't as full flavored as I expected.  Definitely a noticeable difference to me." />
  <row Id="10779" PostHistoryTypeId="2" PostId="5481" RevisionGUID="ead6969a-0111-4b69-98b5-b99b7dd7aa0b" CreationDate="2010-08-18T18:20:59.297" UserId="1393" Text="Cakes are where sifting can make a significant different. See [Shirley Corriher's BakeWise][1] book, she goes into it in detail.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/aef4tw" />
  <row Id="10780" PostHistoryTypeId="6" PostId="5343" RevisionGUID="9c71999c-4441-44ac-a860-fd9e9c24f28e" CreationDate="2010-08-18T18:29:10.310" UserId="15" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;food-science&gt;&lt;microwave&gt;&lt;nutrition&gt;" />
  <row Id="10781" PostHistoryTypeId="5" PostId="5474" RevisionGUID="41cd7e33-4b6c-4ab4-afc9-dbc3edb51f7c" CreationDate="2010-08-18T19:04:29.383" UserId="2045" Comment="added 89 characters in body" Text="I have made marshmallows before and formed them into a pan, and then cut them into squares. That works fine and they taste great.  &#xD;&#xA;&#xD;&#xA;I'd like to achieve the effect of the long marshmallow ropes that I have seen in France.  &#xD;&#xA;I tried using a piping bag with a big tip and piping them onto a sheet dusted liberally with powdered sugar, but mostly they just stayed stuck in the bag and made a huge mess with limited success. &#xD;&#xA;&#xD;&#xA;I'm looking for suggestions on how to get this effect.&#xD;&#xA;&#xD;&#xA;Is it possible that the recipes that use more egg and less gelatin would work better?&#xD;&#xA;" />
  <row Id="10782" PostHistoryTypeId="2" PostId="5482" RevisionGUID="e781a008-8240-40f1-82d5-a757f9a07da3" CreationDate="2010-08-18T20:01:18.610" UserId="1549" Text="I regularly make Chocolate Mousse with an egg yolk, sugar and dark chocolate base folded into whipped egg white or whipped cream (or both). It's tastes pretty good and has a nice mouth-feel. Now I want it to look good. What I have looks something like this:&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Instead I want it to hold a form and have a delicate velvety texture like in the image below.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The recipe associated with this picture uses a lot of butter. I've seen other recipes include gelatin.&#xD;&#xA;&#xD;&#xA;What are my best bets? &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/hxgzB.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/SeH76.jpg" />
  <row Id="10783" PostHistoryTypeId="1" PostId="5482" RevisionGUID="e781a008-8240-40f1-82d5-a757f9a07da3" CreationDate="2010-08-18T20:01:18.610" UserId="1549" Text="How can I make my Chocolate Mousse fluffier?" />
  <row Id="10784" PostHistoryTypeId="3" PostId="5482" RevisionGUID="e781a008-8240-40f1-82d5-a757f9a07da3" CreationDate="2010-08-18T20:01:18.610" UserId="1549" Text="&lt;dessert&gt;&lt;chocolate&gt;" />
  <row Id="10785" PostHistoryTypeId="5" PostId="4748" RevisionGUID="fc832229-da5e-4c6c-8f6e-c72892d1ce9a" CreationDate="2010-08-18T20:14:49.467" UserId="1603" Comment="deleted 1 characters in body" Text="Just follow these recommendations (Italian here):&#xD;&#xA;&#xD;&#xA;1. Choose a well-known brand of Pasta&#xD;&#xA;2. Use a big pot with a lot of water, this is really important&#xD;&#xA;3. Stir pasta for a couple of minutes after pouring it in the hot water &#xD;&#xA;4. DO NOT put lemon juice please&#xD;&#xA;5. DO NOT put oil please&#xD;&#xA;6. Cook it with the proper timing (ex: 8 minutes for spaghetti)&#xD;&#xA;7. Don't go blindly, use your tooth to feel the &quot;al dente&quot; thing.&#xD;&#xA;8. Drain your pasta&#xD;&#xA;9. DO NOT put your pasta under hot water tap please&#xD;&#xA;10. Dont' drain your pasta dry, but leave a little little bit of hot water when you drain it.&#xD;&#xA;11. Add  virgin oil or sauces (not mandatory but i recommend it)&#xD;&#xA;12. Add Parmesan (not mandatory but i recommend it, not for all kind of sauces though) &#xD;&#xA;13. Pasta is ready and looks pretty yummy.&#xD;&#xA;&#xD;&#xA;Bonus advice:  &#xD;&#xA;If you need to add a sauces that need to be warmed, you could cook your pasta &quot;al dente&quot; and finish its cooking with your sauces inside a big pan&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;" />
  <row Id="10786" PostHistoryTypeId="2" PostId="5483" RevisionGUID="966823c1-0085-4d59-b30e-0717d2572136" CreationDate="2010-08-18T20:23:17.857" UserId="2052" Text="Have you tried using a marshmallow recipe that is only made from gelatin and cooked sugar syrup (sugar, water, and light corn syrup to soft ball stage, 240 degrees F)?&#xD;&#xA;&#xD;&#xA;I have made various piped marshmallows that will hold swirly shapes using this type of marshmallow recipe.  It is a bit more stable than the egg based recipes. The most important thing is to make sure that the marshmallow mixture is whipped to a nice fluffy, shiny, smooth stage (about 7-10 minutes on high speed) and piped very quickly into whatever form you want before it sets up using a large round tip.  Timing is of utmost importance here and you may lose some marshmallow during this process at home.&#xD;&#xA;&#xD;&#xA;I would also recommend piping onto a lightly dusted with a mixture of cornstarch and confectioner's sugar onto silpat (silicone) lined sheet tray or a piece of wax paper.  " />
  <row Id="10787" PostHistoryTypeId="2" PostId="5484" RevisionGUID="f9254a03-cd28-4bcb-b7ff-6cc2124026f2" CreationDate="2010-08-18T20:26:23.650" UserId="2052" Text="Cilantro and garlic!&#xD;&#xA;&#xD;&#xA;I would also throw in some chile arbol for good measure, freshly ground cracked black pepper, scallions and perhaps a dash of sherry vinegar if it needed some more acidity." />
  <row Id="10788" PostHistoryTypeId="2" PostId="5485" RevisionGUID="1c3f3889-63f1-4b49-85e5-d919def3ce31" CreationDate="2010-08-18T20:27:02.777" UserId="15" Text="i have only made mousse a few times, but it didnt start setting correctly until i was using a) whipping cream (ie whipped from scratch, not from a tub) and b) using a stand mixer. otherwise it tasted good but didnt have a consistent fluffiness. if your doing this by hand, or using a pre-whipped cream i doubt you will be successful based on my experience." />
  <row Id="10789" PostHistoryTypeId="2" PostId="5486" RevisionGUID="01e756ef-eeaf-45f7-a0f3-e257e6dfc619" CreationDate="2010-08-18T20:29:06.390" UserId="1549" Text="I wonder if your sieve is too fine. When I sift flour I only need to pour the dry ingredient into the sieve and shake the sieve over a bowl. It takes a couple of minutes at most which I wouldn't call tedious. Are you doing something different?" />
  <row Id="10790" PostHistoryTypeId="2" PostId="5487" RevisionGUID="1809189f-9530-4037-a71d-27fc68125809" CreationDate="2010-08-18T20:31:26.493" UserId="2052" Text="Generally sifting is really only necessary when you are dealing with an ingredient that clumps a lot (cocoa powder, cake flour, and baking soda come to mind).  For the average cookie or quick bread recipe, whisking these ingredients in a bowl before adding the wet ingredients will usually do the trick.&#xD;&#xA;&#xD;&#xA;Any recipe that requires aeration of the batter (Creaming method, sponge cake method, etc), it definitely helps to get out the sieve and give the dry ingredients a good sifting.  With the ingredients listed above, you will definitely noticed clumps in your final product or a denser texture.  When it doubt, it never hurts to sift.  I recommend using a small sifter with a handle for small batch recipes over a piece of wax/parchment paper." />
  <row Id="10791" PostHistoryTypeId="2" PostId="5488" RevisionGUID="d1b6fa16-72ad-4a8a-9d31-5428d7f54686" CreationDate="2010-08-18T20:37:57.757" UserId="2052" Text="I agree with Paul S. If your grassfed beef is overly tough it is most likely from an older cow.  No amount of tenderizing is going to change that flavor and texture!" />
  <row Id="10792" PostHistoryTypeId="2" PostId="5489" RevisionGUID="3f8dbd65-0fd7-4687-9175-3aec40f108a9" CreationDate="2010-08-18T20:41:15.177" UserId="2052" Text="Yes there will be a slight difference in texture but ultimately it is a acceptable substitution.  Just make sure to look at the recipe.  It depends on how much fat and moisture that milk is contributing to the overall batter or dough.  If is is a high percentage of either content then it may make the final product less moist, less rich, and have a dryer texture.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="10793" PostHistoryTypeId="5" PostId="5485" RevisionGUID="f3da79b4-c027-4bbf-bbe0-c42f6a1251e2" CreationDate="2010-08-18T20:43:38.947" UserId="15" Comment="added 1 characters in body" Text="i have only made mousse a few times, but it didnt start setting correctly until i was using a) whipping cream (ie whipped from scratch, not from a tub) and b) using a stand mixer. otherwise it tasted good but didnt have a consistent fluffiness. if youre doing this by hand, or using a pre-whipped cream i doubt you will be successful based on my experience." />
  <row Id="10794" PostHistoryTypeId="2" PostId="5490" RevisionGUID="a875a474-eb3e-45f6-8dd7-6b78e15b22cd" CreationDate="2010-08-18T20:52:56.863" UserId="2052" Text="I would also recommend that you find dried coffee by Nescafe - specifically the Greek brand if you can find it.  Depending on where you live it can be hard to find but is totally worth it and for some reason foams better than regular Nescafe.  If you search the internetz you will find that there is a Nescafe with a label written in Greek.  This is the one you want!&#xD;&#xA;&#xD;&#xA;Once you have strong enough dried coffee to start with then it is only a matter of ratios with water and the coffee.  Experiment, but two teaspoons sounds like not enough - I'd start with a tablespoon to 3 tablespoons water.  Pour over ice.  Add water after you have mixed it but be careful not to ruin the foam you just created.  Remember the ice will start to melt immediately also making your frappe taste wishy washy so make it stronger from the start.&#xD;&#xA;" />
  <row Id="10795" PostHistoryTypeId="2" PostId="5491" RevisionGUID="1c94b3d9-4193-4983-86e4-ec0687615e30" CreationDate="2010-08-18T21:00:04.383" UserId="2052" Text="Before you store your remaining cooked oats in the refrigerator, add more hot water to them to make them looser than you would normally would, dare I say soupy. As you go to reheat your oats the next time, you will be removing moisture during the heating process which causes them to stick together and turn gummy.  If they are still sticking together during the reheating process I will stir in hot water or milk until I get the consistency I desire." />
  <row Id="10796" PostHistoryTypeId="2" PostId="5492" RevisionGUID="91f9fb0c-5b7c-4d07-9458-eda7dd4687d4" CreationDate="2010-08-18T21:45:24.207" UserId="1887" Text="If you can figure a way to thaw them safely, I'd use frozen beer in beer bread. That should be more forgiving than drinking it. " />
  <row Id="10797" PostHistoryTypeId="2" PostId="5493" RevisionGUID="9a8bf1b2-c331-44b3-8838-62f40ba79be4" CreationDate="2010-08-18T21:47:12.850" UserId="2053" Text="First and foremost, add a pizza stone to your oven.  You could even use unglazed tile from a hardware store.  The extra mass will prevent oven temperature fluctuations." />
  <row Id="10798" PostHistoryTypeId="2" PostId="5494" RevisionGUID="2015a60b-0744-4a2e-bfeb-40c5197f4c74" CreationDate="2010-08-18T21:48:02.303" UserId="1832" Text="I think you're right to want to use a little gelatin.  In this way, you can maintain your recipe and it's taste, etc... but add the extra firmness.&#xD;&#xA;&#xD;&#xA;To make it fluffier, remember to keep your mixing bowl as cold as you can." />
  <row Id="10799" PostHistoryTypeId="2" PostId="5495" RevisionGUID="b7638e5b-9921-423b-b5d0-28d9d53d1aa7" CreationDate="2010-08-18T22:02:37.553" UserId="2052" Text="I'd like to know where this recipe originates from...my guess is from a chef or restaurant based cookbook.  Parchment lids are generally used in restaurant kitchens for various reasons, but generally they are disposable and can fit onto any size pot when needed, thus eliminating the need for lots of lids.  This is cheaper in the long run for the kitchen as well, and parchment takes up less space.  Plus for some cooking methods like poaching, nothing beats a parchment lid to keep delicate items submerged in their cooking liquid.&#xD;&#xA;&#xD;&#xA;It could also be that the author found the parchment lid as a superior method for keeping all of the ingredients submerged in the liquid while simmering?  I bet that a partially covered lid would do the same job, but it is hard to say without having the entire recipe with method to examine." />
  <row Id="10800" PostHistoryTypeId="2" PostId="5496" RevisionGUID="ded9b3d5-3617-4df6-bb26-fe21ca77aead" CreationDate="2010-08-18T22:06:53.743" UserId="2052" Text="One of my new favorite beans to use in chili is a relative of the cranberry bean, called Tongues of Fire.  A slightly meaty bean, they are terrific but I have only seen them dried in specialty grocers.  Beware!  They seem to take a long time to soak before using.&#xD;&#xA;&#xD;&#xA;I have used and do love pinto, kidney, black, and great northern and navy beans in my chili, not necessarily all at once." />
  <row Id="10801" PostHistoryTypeId="2" PostId="5497" RevisionGUID="f300168b-d398-44c2-8164-445fa66d4cfe" CreationDate="2010-08-18T22:08:47.330" UserId="364" Text="Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough? &#xD;&#xA;&#xD;&#xA;Should the dough still be pricked with a fork? &#xD;&#xA;&#xD;&#xA;How do you remove the weights?&#xD;&#xA;&#xD;&#xA;I looked up various advice elsewhere, used beans as pie weights with nothing between them and the dough, and I tried to pour them out. I lost the crust. Help!" />
  <row Id="10802" PostHistoryTypeId="1" PostId="5497" RevisionGUID="f300168b-d398-44c2-8164-445fa66d4cfe" CreationDate="2010-08-18T22:08:47.330" UserId="364" Text="How to use pie weights?" />
  <row Id="10803" PostHistoryTypeId="3" PostId="5497" RevisionGUID="f300168b-d398-44c2-8164-445fa66d4cfe" CreationDate="2010-08-18T22:08:47.330" UserId="364" Text="&lt;pie&gt;" />
  <row Id="10804" PostHistoryTypeId="2" PostId="5498" RevisionGUID="9ec91e7b-1a7d-4435-8be0-d9bb0563f7f2" CreationDate="2010-08-18T22:13:37.577" UserId="219" Text="I place a sheet of parchment paper between the crust and the weights. This makes removing them as straightforward as carefully lifting the paper out." />
  <row Id="10805" PostHistoryTypeId="2" PostId="5499" RevisionGUID="d0879e82-8017-46ce-b333-0facaacb4402" CreationDate="2010-08-18T22:14:52.020" UserId="2052" Text="The dessert pictured above definitely, definitely has gelatin in it.  That will change the mouth feel on the mousse slightly, but it might be what you are going for and will provide some of the stability that you are looking for.  To have it hold a form like this you will need a recipe that requires gelatin; I would recommend gelatin sheets if you can find them at a local baking/cooking supply store or order them online.&#xD;&#xA;&#xD;&#xA;The fluffiness will also be determined by several things.  How were the whites whipped (too much, too little) or how was the cream whipped (again too much, too little)?  There are recipes that call for both.  How you incorporate all of the ingredients into one another really matters and in what order, this is called tempering.  You want to fold until the mixtures are just combined; no more.&#xD;&#xA;&#xD;&#xA;Temperature is of key importance for all of the ingredients - some you want very cold while others (ie chocolate) you want to be room temperature but not too cool or it will seize up the mixture and the mousse will taste grainy.&#xD;&#xA;&#xD;&#xA;Also chocolate mousse texture can definitely be affected by the percentage and quality of chocolate you are using.  If is is of a higher percentage it can create a denser mousse and deflate the whites and cream more easily. " />
  <row Id="10806" PostHistoryTypeId="2" PostId="5500" RevisionGUID="1efd83db-c2ea-4dd8-a57d-f49c8df35c43" CreationDate="2010-08-18T22:19:15.637" UserId="2052" Text="I always make sure that the pot and bowl for the chocolate are of similar size.  You don't want the pot to be tiny and the bowl to be large - you want an even surface area for the chocolate to melt on.&#xD;&#xA;&#xD;&#xA;Stand by and keep the water simmering on a medium to low heat.  It should not boil against the bottom of the bowl.  If it does, you have too much water at too high a heat in your pot.  You generally do not want to leave this unattended as it can heat up much quicker than expected and stir the chocolate frequently.  Chocolate can burn against the edges of the bowl if it gets too hot.  &#xD;&#xA;&#xD;&#xA;Sometimes if I have other things to work on I will saran wrap the top of the bowl while it melts.  This ensures nothing gets into my chocolate while I am not able to pay full attention to it." />
  <row Id="10807" PostHistoryTypeId="2" PostId="5501" RevisionGUID="4c3f4e74-a164-48da-9d6a-399e91bef6cf" CreationDate="2010-08-18T22:22:47.270" UserId="2052" Text="Yes.  You can either use aluminum foil that has been lightly sprayed with some Pam or rubbed with butter OR a piece of parchment paper cut into a larger circle than the pie.  It will create an overhang that you can use to pull out the weights or beans.&#xD;&#xA;&#xD;&#xA;If you try to bake it with the beans on the surface it will cook directly into the dough and your shell will be ruined.&#xD;&#xA;&#xD;&#xA;I still prick the bottom of the crust because steam and air will still be trapped underneath the pie weights.  When you remove the weights to finish the baking of the crust, if it has not been pricked you could still end up with pockets and air bubbles as that part of the crust is still a bit raw." />
  <row Id="10808" PostHistoryTypeId="4" PostId="5476" RevisionGUID="0ad23bb9-dbba-44bc-9fb7-20b7a1cc0f7d" CreationDate="2010-08-18T22:38:55.847" UserId="1393" Comment="Typo in title" Text="What Kinds of Recipes Should I Sift/Aerate The Flour?" />
  <row Id="10809" PostHistoryTypeId="2" PostId="5502" RevisionGUID="23375788-207a-47ee-81c2-fce5022b9027" CreationDate="2010-08-18T22:44:46.853" UserId="2045" Text="I have that problem when I am impatient and don't let the pasta dry out long enough before putting it on to boil.&#xD;&#xA;&#xD;&#xA;It is important to let the pasta dry even just in loose little heaps once sliced into noodles.  It doesn't have to get totally dry just dry enough that you can't squish the noodles back together into dough.&#xD;&#xA;&#xD;&#xA;Also you need to cook fresh pasta for a very short amount of time in a LOT of water, about 1.5x as much water as you would use for dry, so that the noodles have less chance to run into each other.  In fact I frequently don't boil them at all separately but just toss them in the soup I am serving them with for for a two to three minutes before serving. " />
  <row Id="10810" PostHistoryTypeId="2" PostId="5503" RevisionGUID="c0f5e36b-8f25-4e10-a3ff-8b4cd451e57e" CreationDate="2010-08-18T23:51:23.080" UserId="1317" Text="I've seen different recipes and some shows on TV that show a method of &quot;shocking&quot; the food; boiling it and then when ready, placing it in ice water.&#xD;&#xA;&#xD;&#xA;What does this do for the food?" />
  <row Id="10811" PostHistoryTypeId="1" PostId="5503" RevisionGUID="c0f5e36b-8f25-4e10-a3ff-8b4cd451e57e" CreationDate="2010-08-18T23:51:23.080" UserId="1317" Text="What does &quot;shocking&quot; food do?" />
  <row Id="10812" PostHistoryTypeId="3" PostId="5503" RevisionGUID="c0f5e36b-8f25-4e10-a3ff-8b4cd451e57e" CreationDate="2010-08-18T23:51:23.080" UserId="1317" Text="&lt;please-remove-this-tag&gt;&lt;boiling&gt;" />
  <row Id="10813" PostHistoryTypeId="2" PostId="5504" RevisionGUID="3f90a229-d68c-49fe-941d-08739517dbe2" CreationDate="2010-08-18T23:53:58.550" UserId="2053" Text="&quot;Shocking&quot; the food stops the cooking process, preventing the food from losing it's color and texture." />
  <row Id="10814" PostHistoryTypeId="5" PostId="5497" RevisionGUID="475fc028-4ef6-4942-9f69-3c501c782e89" CreationDate="2010-08-19T00:09:29.173" UserId="364" Comment="added a bit to the question (quantity request)" Text="Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough? &#xD;&#xA;&#xD;&#xA;Should the dough still be pricked with a fork? &#xD;&#xA;&#xD;&#xA;How do you remove the weights?&#xD;&#xA;&#xD;&#xA;I looked up various advice elsewhere, used beans as pie weights with nothing between them and the dough, and I tried to pour them out. I lost the crust. Help!&#xD;&#xA;&#xD;&#xA;EDIT: How much material should I use as a weight? (what measurement of rice, beans, etc.)" />
  <row Id="10815" PostHistoryTypeId="6" PostId="5503" RevisionGUID="6015704a-d1b6-4f2d-91cc-5f94c09099a0" CreationDate="2010-08-19T00:10:48.190" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;blanching&gt;" />
  <row Id="10816" PostHistoryTypeId="2" PostId="5505" RevisionGUID="1fdfdabc-e93e-4f89-ba2e-914dd6e04b4f" CreationDate="2010-08-19T00:33:27.643" UserId="152" Text="You can use pretty much any nut in pesto. It'll taste different, but pecan pesto probably wouldn't be bad." />
  <row Id="10817" PostHistoryTypeId="16" PostId="5505" RevisionGUID="1fdfdabc-e93e-4f89-ba2e-914dd6e04b4f" CreationDate="2010-08-19T00:33:27.643" UserId="-1" />
  <row Id="10818" PostHistoryTypeId="5" PostId="5498" RevisionGUID="5eeabf0c-97a3-4ceb-b994-2ac6f8f1b0f6" CreationDate="2010-08-19T00:55:04.370" UserId="219" Comment="added 61 characters in body" Text="I place a sheet of parchment paper between the crust and the weights. This makes removing them as straightforward as carefully lifting the paper out.&#xD;&#xA;&#xD;&#xA;Re: amount to use - enough to cover the bottom uniformly." />
  <row Id="10819" PostHistoryTypeId="2" PostId="5506" RevisionGUID="0ba92c20-3068-4b88-b9eb-dc53a6e560b8" CreationDate="2010-08-19T01:01:01.380" UserId="67" Text="Fruitcake.&#xD;&#xA;&#xD;&#xA;Okay, well, not exactly -- my mom makes what she calls &quot;pecan whisky cake&quot;, which is essentially a fruitcake -- nuts, fruit (well, just sultanas aka. golden raisins) and bourbon.  Then it's wrapped in cheesecloth and misted every few weeks with more bourbon over the course of 4 months.&#xD;&#xA;&#xD;&#xA;(but I'd just toss 'em in the freezer, 2 lbs doesn't take up much space, assuming they're already shelled)" />
  <row Id="10820" PostHistoryTypeId="16" PostId="5506" RevisionGUID="0ba92c20-3068-4b88-b9eb-dc53a6e560b8" CreationDate="2010-08-19T01:01:01.380" UserId="-1" />
  <row Id="10821" PostHistoryTypeId="2" PostId="5507" RevisionGUID="1ca45b8f-9278-4ad6-8f45-0923bbc72875" CreationDate="2010-08-19T01:24:29.423" UserId="177" Text="I just made a Turkey meatloaf, using a standard recipe that usually turns out good with ground beef, but it was too dry - any help would be appreciated." />
  <row Id="10822" PostHistoryTypeId="1" PostId="5507" RevisionGUID="1ca45b8f-9278-4ad6-8f45-0923bbc72875" CreationDate="2010-08-19T01:24:29.423" UserId="177" Text="How do you keep a Turkey Meatloaf from getting to &quot;dry&quot;?" />
  <row Id="10823" PostHistoryTypeId="3" PostId="5507" RevisionGUID="1ca45b8f-9278-4ad6-8f45-0923bbc72875" CreationDate="2010-08-19T01:24:29.423" UserId="177" Text="&lt;turkey&gt;&lt;meatloaf&gt;" />
  <row Id="10824" PostHistoryTypeId="2" PostId="5508" RevisionGUID="524437bc-52e6-4c32-ad5d-fc6a5555d0ff" CreationDate="2010-08-19T01:35:26.763" UserId="177" Text="I just found an old jar of Beef Bouillon cubes and although there is no expiration date, I'm a bit skeptical about using them - do they go bad?" />
  <row Id="10825" PostHistoryTypeId="1" PostId="5508" RevisionGUID="524437bc-52e6-4c32-ad5d-fc6a5555d0ff" CreationDate="2010-08-19T01:35:26.763" UserId="177" Text="Do Bouillon Cubes/Powder go bad?" />
  <row Id="10826" PostHistoryTypeId="3" PostId="5508" RevisionGUID="524437bc-52e6-4c32-ad5d-fc6a5555d0ff" CreationDate="2010-08-19T01:35:26.763" UserId="177" Text="&lt;cubes&gt;&lt;bouillon&gt;" />
  <row Id="10827" PostHistoryTypeId="2" PostId="5509" RevisionGUID="cd9126c7-cbef-4e9c-a1d6-475347e10e66" CreationDate="2010-08-19T01:40:47.933" UserId="177" Text="Is there a standard measurement that can be used: 1 cube equals 1 tablespoon??" />
  <row Id="10828" PostHistoryTypeId="1" PostId="5509" RevisionGUID="cd9126c7-cbef-4e9c-a1d6-475347e10e66" CreationDate="2010-08-19T01:40:47.933" UserId="177" Text="How would I measure Bouillon Cubes compared to the actual powder" />
  <row Id="10829" PostHistoryTypeId="3" PostId="5509" RevisionGUID="cd9126c7-cbef-4e9c-a1d6-475347e10e66" CreationDate="2010-08-19T01:40:47.933" UserId="177" Text="&lt;bouillon&gt;&lt;cubes&gt;" />
  <row Id="10830" PostHistoryTypeId="2" PostId="5510" RevisionGUID="2b515551-070e-4f04-a41e-2e97a5a7ac83" CreationDate="2010-08-19T01:44:50.123" UserId="177" Text="I've never seen a mold that would shape them - any tips?" />
  <row Id="10831" PostHistoryTypeId="1" PostId="5510" RevisionGUID="2b515551-070e-4f04-a41e-2e97a5a7ac83" CreationDate="2010-08-19T01:44:50.123" UserId="177" Text="How can I make a Taco Shell?" />
  <row Id="10832" PostHistoryTypeId="3" PostId="5510" RevisionGUID="2b515551-070e-4f04-a41e-2e97a5a7ac83" CreationDate="2010-08-19T01:44:50.123" UserId="177" Text="&lt;tortilla&gt;" />
  <row Id="10833" PostHistoryTypeId="2" PostId="5511" RevisionGUID="f506581c-3554-4b38-96bd-4a0b92386cd5" CreationDate="2010-08-19T01:48:37.010" UserId="2052" Text="It's best to use the fattest ground turkey you can find if you are worried about moisture.  Don't use the extra lean grinds as fat helps keep the meatloaf moist.  If you can find a mixture of ground turkey that is labeled turkey breast or has dark meat in it this will help.&#xD;&#xA;&#xD;&#xA;Also, make sure not to overcook the meatloaf as turkey is by far one of the easiest meats to overcook.  Internal temperature should read 160-165 degrees max.  But I would pull the loaf at 150 and let it rest until it comes up to temperature, covered with tin foil.  Almost all cooked proteins will &quot;carryover&quot;, that is they will continue cooking after it has been removed from the oven.  &#xD;&#xA;&#xD;&#xA;Adding stock or extra diced onions for moisture in the mixture will help with moisture but can affect the texture and taste of your loaf." />
  <row Id="10834" PostHistoryTypeId="2" PostId="5512" RevisionGUID="18107947-47f5-43d0-a6b9-399171c1c021" CreationDate="2010-08-19T02:03:02.313" UserId="364" Text="No mold required! &#xD;&#xA;&#xD;&#xA;Simply heat about an inch of oil in a frying pan (less oil if you're making less shells - this is enough for about a dozen), then cook small, flat corn tortillas one at a time. &#xD;&#xA;&#xD;&#xA;Cook for about 15 seconds on each side. Once you see bubbles on the tortilla, you're all done if you like soft shells. &#xD;&#xA;&#xD;&#xA;If you like more crispy shells, go ahead and fold the tortilla in half, and continue to cook. Keep flipping it over so you don't get it too browned on either side. &#xD;&#xA;&#xD;&#xA;You can blot the tortilla with paper towels if you'd like. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Similar topic - you can make your own shell for taco salad by placing a large flour (burrito-size) tortilla in an oven-safe bowl (shaped however you'd like) and putting a big ball of tinfoil inside it. You can also do the opposite - place the bowl upside-down and drape the tortilla over it. Either way, Bake at 350 degrees for 10-15 minutes until it's lightly browned, and you're done! When you remove the tinfoil and the bowl, the tortilla will hold its own shape. " />
  <row Id="10835" PostHistoryTypeId="2" PostId="5513" RevisionGUID="1bf1fdb0-4b75-43f1-a95d-ab9c91a70f87" CreationDate="2010-08-19T02:04:50.343" UserId="364" Text="The bouillon cubes I am familiar with are equal to 1 teaspoon of powder. " />
  <row Id="10836" PostHistoryTypeId="2" PostId="5514" RevisionGUID="20cd7809-3819-416f-98b2-94b3dfa51b02" CreationDate="2010-08-19T02:11:32.293" UserId="364" Text="IF...&#xD;&#xA;&#xD;&#xA; - the jar was tightly sealed and stored in a cool, dry area&#xD;&#xA; - the bouillon cubes don't smell spoiled in any way&#xD;&#xA; - the cubes aren't off-color&#xD;&#xA; - are most likely under 2 years old&#xD;&#xA;&#xD;&#xA;then they should be safe. Bouillon can keep for [up to 2 years according to stilltasty.com][1]. So, if you think they've been hiding out in the cupboard for over 2 years, I'd toss them. &#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/16596" />
  <row Id="10837" PostHistoryTypeId="5" PostId="5504" RevisionGUID="274d9205-1dca-4b09-856b-007918455340" CreationDate="2010-08-19T02:12:15.753" UserId="364" Comment="Grammar: it's --&gt; its" Text="&quot;Shocking&quot; the food stops the cooking process, preventing the food from losing its color and texture." />
  <row Id="10838" PostHistoryTypeId="2" PostId="5515" RevisionGUID="d37d9ef4-c649-4a22-87bc-5a8345fc1830" CreationDate="2010-08-19T02:15:53.047" UserId="67" Text="What I've seen for sale didn't look like molds -- [they looked like tongs][1], but as JustRightMenus has pointed out, you don't need molds ... but [you can get a taco mold if you want][2]  (that particular one's for baked tortillas, not fried, though). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-1061-Taco-Press/dp/B00004UE8A&#xD;&#xA;  [2]: http://www.amazon.com/Chicago-Metallic-Baked-Taco-Rack/dp/B00004R90X/ref=pd_sim_k_3" />
  <row Id="10839" PostHistoryTypeId="2" PostId="5516" RevisionGUID="fcb5c733-8571-49f4-852b-24445f4bc2e7" CreationDate="2010-08-19T02:31:36.737" UserId="688" Text="I also used to find sifting a pain, but got a sifter from Tupperware last year that is fabulous - highly recommended! See http://www.tupperware.com.au/wps/wcm/connect/AUS/website/productgallery/productcollections/bakebasics/bake+2basics+sift+n+stor for details." />
  <row Id="10840" PostHistoryTypeId="4" PostId="5507" RevisionGUID="7acf3d25-673b-4f30-a65f-d4296400f3b5" CreationDate="2010-08-19T03:02:05.557" UserId="1393" Comment="to-&gt;too" Text="How do you keep a Turkey Meatloaf from getting too &quot;dry&quot;?" />
  <row Id="10841" PostHistoryTypeId="2" PostId="5517" RevisionGUID="c456b691-159c-484c-8dfc-44249ecc450b" CreationDate="2010-08-19T03:05:02.647" UserId="1393" Text="My mom's meatloaf recipe included a couple slices of bread that had been soaked in milk and then blenderized with the egg before mixing in to the meat. The milk obviously provides moisture, and the bread a nice carbohydrate matrix to hold onto that moisture. Give that a shot, I bet it will hydrate your turkey. (Do you dare take meatloaf advice from a 25 year vegetarian?)" />
  <row Id="10842" PostHistoryTypeId="5" PostId="5509" RevisionGUID="a10d8b2e-dcc4-45b8-b831-06516fe2eea7" CreationDate="2010-08-19T03:16:43.523" UserId="177" Comment="deleted 28 characters in body" Text="Is there a standard measurement that can be used??" />
  <row Id="10843" PostHistoryTypeId="2" PostId="5518" RevisionGUID="66259f6f-9222-41f0-94d9-8c9f2bd6af61" CreationDate="2010-08-19T03:17:30.107" UserId="1236" Text="Avery's &quot;fattest turkey&quot; advice is solid.  I try to find ground turkey breast as opposed to ground turkey, no matter what I plan to do with it, because it's easier to keep it from drying out in various recipes.  As he said, ground turkey is so easy to overcook.&#xD;&#xA;&#xD;&#xA;You could always add some moisture by throwing some bacon grease into the mix, which I have done in the past with regular (ground beef) meatloaf to help make it as unhealthy and delicious as possible.  This should effectively counter the health benefits of using ground turkey over ground beef, but boy is it good!&#xD;&#xA;&#xD;&#xA;When my mom makes turkey burgers for the grill, she adds some italian dressing into the mix and swears that it helps keep the burgers from drying out fast.  Haven't tried it myself, but I can see how the oil (and water and vinegar, but moreso the oil) would help.  It will likely affect the taste of the dish...but that isn't always a bad thing, as I find ground turkey to be significantly more &quot;boring&quot; tasting by itself than ground beef is by itself, probably because of the lack of fat." />
  <row Id="10844" PostHistoryTypeId="2" PostId="5519" RevisionGUID="b4607ad4-8fd0-4900-9a17-c72d007d688e" CreationDate="2010-08-19T03:46:53.800" UserId="1963" Text="The problem with books is that you're still on an island by yourself, and the ability to critique your own food with your own palette is a critical skill.  I find it only comes once you trust your own taste in food.  When you can go to a restaurant and find things you love and things you hate at the same place, only then do you understand enough to start turning that reflection in the knife back at yourself.&#xD;&#xA;&#xD;&#xA;Everyone is saying the key is to *cook,* and that's true.  But the real important part is a breadth of experience.  That's tough to achieve when you're on your own, no matter what the book says.&#xD;&#xA;&#xD;&#xA;The problem with cooking classes, is that you'll be in a mix of students with a wide range of experience.  As a teacher, the focus is always to get across the concepts and worry about a particular student's aptitude only in the case of abject failure, so long as people are understanding the core pieces of the lesson.  In that case, the books include all of the core pieces.&#xD;&#xA;&#xD;&#xA;My recommendation is to find a good local restaurant and offer to be a dishwasher one or two nights a week.  Treat it like a class that you would take at a University, except all you'll be doing is watching (while having other fun duties).  Only then is when you see a place where speed is a big concern, where recipes aren't taught with paper but with &quot;come over here and watch me make this,&quot; and where professionals work." />
  <row Id="10845" PostHistoryTypeId="2" PostId="5520" RevisionGUID="19db0cfc-87d6-4e2d-9d37-4ec7f7b0c7f4" CreationDate="2010-08-19T03:51:31.287" UserId="1236" Text="A staple in our house is green beans.  It's not uncommon that I'll buy 5-10 lbs and blanch or cook them all in one session, to reheat or eat cold in lunches all week.  I also buy fresh beans in bulk when in season, and trim/blanch before freezing.  &#xD;&#xA;&#xD;&#xA;For a pound, trimming the ends off the beans is no big deal, but when we're talking 5 or more pounds, I find the trimming process extremely tedious and more importantly, time consuming.  &#xD;&#xA;&#xD;&#xA;Similar to [this question][1], I'm looking for some kind of trick or tool that may help with this preparation.&#xD;&#xA;&#xD;&#xA;Right now, here is how I do it:&#xD;&#xA;&#xD;&#xA; 1. Hold chefs knife in right hand, blade flat on surface of cutting board&#xD;&#xA; 2. Grab 5-10 beans and press them against the blade of the knife so they line up flush&#xD;&#xA; 3. Chop ends&#xD;&#xA; 4. Turn beans, press against blade again to line up other side&#xD;&#xA; 5. Chop again&#xD;&#xA;&#xD;&#xA;This method isn't terrible, but it can be tedious trying to get the ends to line up for chopping.  If I grab 10 beans, I feel like I'm spending too much time lining things up because they're different sizes and curvatures.  If I grab 5 beans, I feel like I'm not doing as much as I can at once.&#xD;&#xA;&#xD;&#xA;I've also tried pinching the ends off by hand, using my thumbnail as a sort of mini knife.  However, going one at a time like this feels very inefficient as well.  &#xD;&#xA;&#xD;&#xA;So...**Is there a more effective way to trim the ends green beans than what I'm currently doing, and are there any tips or tools that will make my job more efficient?**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/940/is-there-an-easy-way-to-french-trim-a-rack-of-lamb" />
  <row Id="10846" PostHistoryTypeId="1" PostId="5520" RevisionGUID="19db0cfc-87d6-4e2d-9d37-4ec7f7b0c7f4" CreationDate="2010-08-19T03:51:31.287" UserId="1236" Text="Is there an easy way to trim the ends off green beans quickly?" />
  <row Id="10847" PostHistoryTypeId="3" PostId="5520" RevisionGUID="19db0cfc-87d6-4e2d-9d37-4ec7f7b0c7f4" CreationDate="2010-08-19T03:51:31.287" UserId="1236" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;knife-skills&gt;" />
  <row Id="10848" PostHistoryTypeId="2" PostId="5521" RevisionGUID="916bd7d7-72a4-4973-8313-7b81e5bf8f40" CreationDate="2010-08-19T03:59:10.753" UserId="1963" Text="The problem with throwing something in boiling water is that it's still hot when you take it out.  The big lesson is that whenever you cook something with heat, even when the oven/stove/grill/pot/water is turned off the food is still being cooked.  This is why when cooking meat it's a good policy to assume that it will rise a few degrees during resting.&#xD;&#xA;&#xD;&#xA;The problem with vegetables is that they already have a short cooking time to begin with.  Also, unlike meat, when we overcook a vegetable you lose more than just flavor and texture.  You start losing the valuable vitamins and other healthy reasons why we eat those foods to begin with." />
  <row Id="10849" PostHistoryTypeId="2" PostId="5522" RevisionGUID="6649fae0-34be-4b87-b365-bd972df127a0" CreationDate="2010-08-19T04:01:41.970" UserId="1302" Text="This seems like the easiest way. You could also go old school and just tear off the ends with a snap. I don't know if it would be any faster but you could grab a bunch and just run it along a slicer to chop of the ends." />
  <row Id="10850" PostHistoryTypeId="5" PostId="5509" RevisionGUID="7d61f63e-05a6-4fd0-a98d-fd586ff7e31f" CreationDate="2010-08-19T04:01:57.490" UserId="43" Comment="deleted 1 characters in body" Text="Is there a standard measurement that can be used?" />
  <row Id="10851" PostHistoryTypeId="2" PostId="5523" RevisionGUID="de3ca3b7-e642-4587-8bae-e59498a61010" CreationDate="2010-08-19T04:05:00.003" UserId="1302" Text="I find that many fruit glazes can be put into the spotlight. Simple sugar glazes with tweaked additions. To me vinaigrettes can be some great sauces for meat, especially pork." />
  <row Id="10852" PostHistoryTypeId="16" PostId="5523" RevisionGUID="de3ca3b7-e642-4587-8bae-e59498a61010" CreationDate="2010-08-19T04:05:00.003" UserId="-1" />
  <row Id="10853" PostHistoryTypeId="5" PostId="4957" RevisionGUID="36349d31-f1cd-4a64-be6c-c9be45ac6106" CreationDate="2010-08-19T04:07:09.190" UserId="43" Comment="edited body" Text="We all know about the typical main dish sauces: gravies, cream sauces, marinara, vinaigrettes, bbq sauces, etc...&#xD;&#xA;&#xD;&#xA;However, I find that many side dishes have their own great sauces that you don't typically find as an entree sauce.  For example:&#xD;&#xA;&#xD;&#xA; 1. Baked bean sauce/juices are great on meat.&#xD;&#xA; 2. Glazed carrots' glaze is great with light/mild fishes.&#xD;&#xA;&#xD;&#xA;I could absolutely see these sauces being used on their own - that is, without serving the beans/carrots.  What other side dish sauces do you think deserve to be bumped up to entree sauce status?" />
  <row Id="10854" PostHistoryTypeId="2" PostId="5524" RevisionGUID="0a95f098-3e49-45a1-ba04-3fa9d634c4fa" CreationDate="2010-08-19T04:11:55.553" UserId="1302" Text="I would suggest the best way is slow cold running water over the bottle in a bowl that covers it. Reason being any rapid temperature increase is going to break the glass. You may lose carbonation but really that is how beers starts so I wouldn't worry to much. For taste, it might taste a little bit different. I have frozen wine on accident and it actually didn't turn out bad. When I bought the same wine and didn't freeze it I got the same flavors. I think it should be alright." />
  <row Id="10855" PostHistoryTypeId="2" PostId="5525" RevisionGUID="be1be001-e167-40a3-aca2-71cc666ef310" CreationDate="2010-08-19T04:19:08.857" UserId="1302" Text="Depending on how long you have had these oranges, this could be mold. However if you just bought them and the fruit is firm, it is very unlikely. In terms of safe, if it isn't very soft but firm, I don't see a problem with it." />
  <row Id="10856" PostHistoryTypeId="2" PostId="5526" RevisionGUID="a4df4c3b-f805-4841-8ab3-62f169247629" CreationDate="2010-08-19T04:54:38.787" UserId="446" Text="I have found that scissors is the answer to this particular problem. Simply grab a few bean, snip the ends and then turn the hand over and snip again.  This doesn't wield beans that are uniform in length though, so if you need that, you will still have to do some cutting. I would say that you could blow through a batch of five pounds in a few minutes once you get the rhythm. &#xD;&#xA;&#xD;&#xA;P.S. I say scissors but what I really use is tin snips a la Alton Brown." />
  <row Id="10857" PostHistoryTypeId="6" PostId="5497" RevisionGUID="8b473801-502a-4ff9-a3c8-8c883af3187f" CreationDate="2010-08-19T06:36:56.807" UserId="1443" Comment="edited tags" Text="&lt;preparation&gt;&lt;equipment&gt;&lt;pie&gt;&lt;dough&gt;" />
  <row Id="10858" PostHistoryTypeId="5" PostId="5525" RevisionGUID="75bdba13-7e2b-459e-9c84-552912c9ecb2" CreationDate="2010-08-19T06:52:09.617" UserId="1443" Comment="sp" Text="Depending on how long you have had these oranges, this could be mold. However if you just bought them and the fruit is firm, it is very unlikely. In terms of safety, if it isn't very soft but firm, I don't see a problem with it." />
  <row Id="10859" PostHistoryTypeId="6" PostId="5438" RevisionGUID="bbc32c88-7490-4d5f-b216-8a14fc43742a" CreationDate="2010-08-19T06:52:34.733" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;citrus&gt;&lt;oranges&gt;" />
  <row Id="10860" PostHistoryTypeId="6" PostId="5508" RevisionGUID="9fd394ad-631c-4f2e-b92f-8c37a75ce947" CreationDate="2010-08-19T07:00:48.270" UserId="1443" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;cubes&gt;&lt;bouillon&gt;" />
  <row Id="10861" PostHistoryTypeId="2" PostId="5527" RevisionGUID="f1f3a51a-ed66-44a5-858d-e989cc43384e" CreationDate="2010-08-19T09:35:41.930" UserId="1274" Text="In addition to most that has been said.&#xD;&#xA;&#xD;&#xA;Be the sous to your buddies." />
  <row Id="10862" PostHistoryTypeId="2" PostId="5528" RevisionGUID="8daffa96-ec40-4995-835c-0a8592667ed2" CreationDate="2010-08-19T09:57:32.023" UserId="1274" Text="In addition to previous answers:&#xD;&#xA;&#xD;&#xA;As 'Shocking' the food will cause a marked temperature difference between the outer layer of the food and the inside, you can use the difference in expansion/contraction for a useful effect. (re: boiled egg and removing the shell).&#xD;&#xA;&#xD;&#xA;Also consider corn on the cob. By dropping the outside temperature, the cob will be easier to handle, pick up, and eat, but will continue to be heated from the inside heat. (Careful: it will probably get 'too hot' again if you try to eat too soon)." />
  <row Id="10863" PostHistoryTypeId="5" PostId="5444" RevisionGUID="d289464a-298c-4e24-b040-c362f95020aa" CreationDate="2010-08-19T09:59:33.380" UserId="1443" Comment="added 20 characters in body" Text="1.  Pecan pie, obviously&#xD;&#xA;2.  Pecan brittle&#xD;&#xA;3.  Candied pecans&#xD;&#xA;4.  Grind to make a pecan crust for fish/chicken&#xD;&#xA;5.  Chocolate chip pecan cookies&#xD;&#xA;6.  Pecan banana bread&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;_feel free to edit this list_&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Also, freeze them in an airtight bag and they'll last for a _long_ time." />
  <row Id="10864" PostHistoryTypeId="2" PostId="5529" RevisionGUID="c4f80dee-c5d2-4959-a06e-1a9ba817b128" CreationDate="2010-08-19T10:00:05.723" UserId="1274" Text="I use the thumb-nail method. If you're (almost) touching each bean individually anyway, I find it the fastest. I want to inspect my beans anyway, so I do this at the same time.&#xD;&#xA;&#xD;&#xA;YMMV, of course." />
  <row Id="10865" PostHistoryTypeId="2" PostId="5530" RevisionGUID="ac949bc9-85f0-4130-8cd1-cb01daa963a8" CreationDate="2010-08-19T10:03:55.190" UserId="1274" Text="I'd figure it backwards. You need x amount of Bouillon. You can see (from the specific powder AND the specific cubes) how much you'll need of each to make that x amount. &#xD;&#xA;&#xD;&#xA;Then calculate the ratio based on those numbers.&#xD;&#xA;&#xD;&#xA;Then cook, and discover there's a taste difference, and correct accordingly. :)" />
  <row Id="10866" PostHistoryTypeId="2" PostId="5531" RevisionGUID="8895681e-4dd7-4b49-be79-65cf6de49b8c" CreationDate="2010-08-19T11:33:55.230" UserId="940" Text="We have this sage plant and its grown into gigantic monster which is consuming my herb patch.&#xD;&#xA;&#xD;&#xA;I'm going to attack it with gusto and will have lots of sage to do something with. Last year we made a sage jelly but this year i want to do something else. &#xD;&#xA;&#xD;&#xA;What are my options? " />
  <row Id="10867" PostHistoryTypeId="1" PostId="5531" RevisionGUID="8895681e-4dd7-4b49-be79-65cf6de49b8c" CreationDate="2010-08-19T11:33:55.230" UserId="940" Text="What can I do with allot of sage?" />
  <row Id="10868" PostHistoryTypeId="3" PostId="5531" RevisionGUID="8895681e-4dd7-4b49-be79-65cf6de49b8c" CreationDate="2010-08-19T11:33:55.230" UserId="940" Text="&lt;herbs&gt;" />
  <row Id="10869" PostHistoryTypeId="2" PostId="5532" RevisionGUID="7ac9a627-9c4b-4848-9358-a05599670a4e" CreationDate="2010-08-19T12:02:31.137" UserId="1236" Text="One of the most popular things I've seen sage used for is tea.  You just dry the leaves, steep as you would regular tea leaves (personally I like it with ginger root if I have some handy), and then maybe a little honey or lemon.  Sage is anti-bacterial, which is a nice bonus.&#xD;&#xA;&#xD;&#xA;Meat-wise, I like to use sage with pork chops, either as part of a marinade or just chopped and rubbed onto the pork and then grilled.  Sage also goes great with chicken.  Roll the sage in your hands to release the oils, then either chop very finely or mash with a mortar and pestle.  Mix with a little salt and rub onto chicken breasts, and sautee in oil or butter (or grill it).&#xD;&#xA;&#xD;&#xA;Veggie-wise, I think it pairs very well with sliced, sauteed carrots.  It goes very well with potatoes, try sweating some onion in a pan with a little oil or butter, adding some potato slices, and right before they're ready add fresh chopped sage.  It's also a great ingredient in stuffing, dried or fresh.&#xD;&#xA;&#xD;&#xA;I had sage-laced cornbread once, it was pretty delicious.  Wasn't there for the making of, so not sure if there was any special preparation needed, but the end result was nice.  In fact, a friend of mine a while back who was a baker loved using sage in various breads, but baking is one of my weak spots so I can't really give you any specifics other than &quot;this combination works, check Google for recipes&quot; :)&#xD;&#xA;&#xD;&#xA;At one point, I heard someone refer to what they called &quot;sage fritters&quot;, which were basically sage dredged in seasoned flour and egg, then quickly fried in oil.  I did a quick search to find the source, and didn't see it, but did come across a very interesting idea: [Sage and Apple Fritters][1] (these are much more of a true fritter than what I first mentioned).&#xD;&#xA;&#xD;&#xA;If you get tired of it while it's fresh and you're running around like a lunatic trying to find uses for it, there's always freezing.  I freeze any large quantities of herbs at the end of the summer, there are a few methods available.  You can reference [this question][2], I feel like there's a better one about specifically freezing herbs on this site but I can't find it right now.  The short of it is, some people have good luck freezing whole leaves as they are, some people prefer to chop them or put them in the food processor with some oil or stock, and freeze into cubes.  Both methods have advantages and disadvantages.&#xD;&#xA;&#xD;&#xA;There are also a TON of medicinal uses and has been used for thousands of years for various remedies.  Since this is a cooking site I'm hesitant to list them all (there are a lot), but you can read more about the most popular ones [here][4], [here][5] and [here][6].&#xD;&#xA;&#xD;&#xA;This is non-culinary, but you can use it to &quot;smudge&quot;, which is often tied to cleansing rites, but can also be considered just a simple incense/potpourri.  I had a hippie friend once whose house always smelled like smoldering sage.  More details can be found [here][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://biscuitsandsuch.com/2010/06/11/apple-sage-fritters/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/469/fresh-basil-storage&#xD;&#xA;  [3]: http://healing.about.com/cs/native/a/smudging.htm&#xD;&#xA;  [4]: http://www.squidoo.com/sage-herb&#xD;&#xA;  [5]: http://www.buzzle.com/articles/uses-of-sage-herb.html&#xD;&#xA;  [6]: http://www.diet-and-health.net/Naturopathy/Sage.html" />
  <row Id="10870" PostHistoryTypeId="5" PostId="5531" RevisionGUID="ce030655-7c16-44c5-8022-43bf434be2a6" CreationDate="2010-08-19T12:05:04.610" UserId="1443" Comment="spelling" Text="We have this sage plant and it's grown into gigantic monster which is consuming my herb patch.&#xD;&#xA;&#xD;&#xA;I'm going to attack it with gusto and will have lots of sage to do something with. Last year we made a sage jelly but this year i want to do something else. &#xD;&#xA;&#xD;&#xA;What are my options? " />
  <row Id="10871" PostHistoryTypeId="4" PostId="5531" RevisionGUID="ce030655-7c16-44c5-8022-43bf434be2a6" CreationDate="2010-08-19T12:05:04.610" UserId="1443" Comment="spelling" Text="What can I do with a lot of sage?" />
  <row Id="10872" PostHistoryTypeId="5" PostId="5532" RevisionGUID="6c827cb1-386e-49d7-af2b-87ac5f2b062e" CreationDate="2010-08-19T12:09:27.630" UserId="1236" Comment="added 812 characters in body; added 86 characters in body" Text="One of the most popular things I've seen sage used for is tea.  You just dry the leaves, steep as you would regular tea leaves (personally I like it with ginger root if I have some handy), and then maybe a little honey or lemon.  Sage is anti-bacterial, which is a nice bonus.&#xD;&#xA;&#xD;&#xA;Meat-wise, I like to use sage with pork chops, either as part of a marinade or just chopped and rubbed onto the pork and then grilled.  Sage also goes great with chicken.  Roll the sage in your hands to release the oils, then either chop very finely or mash with a mortar and pestle.  Mix with a little salt and rub onto chicken breasts, and sautee in oil or butter (or grill it).&#xD;&#xA;&#xD;&#xA;Veggie-wise, I think it pairs very well with sliced, sauteed carrots.  It goes very well with potatoes, try sweating some onion in a pan with a little oil or butter, adding some potato slices, and right before they're ready add fresh chopped sage.  It's also a great ingredient in stuffing, dried or fresh.&#xD;&#xA;&#xD;&#xA;I had sage-laced cornbread once, it was pretty delicious.  Wasn't there for the making of, so not sure if there was any special preparation needed, but the end result was nice.  In fact, a friend of mine a while back who was a baker loved using sage in various breads, but baking is one of my weak spots so I can't really give you any specifics other than &quot;this combination works, check Google for recipes&quot; :)&#xD;&#xA;&#xD;&#xA;At one point, I heard someone refer to what they called &quot;sage fritters&quot;, which were basically sage dredged in seasoned flour and egg, then quickly fried in oil.  I did a quick search to find the source, and didn't see it, but did come across a very interesting idea: [Sage and Apple Fritters][1] (these are much more of a true fritter than what I first mentioned).&#xD;&#xA;&#xD;&#xA;If you get tired of it while it's fresh and you're running around like a lunatic trying to find uses for it, there's always freezing.  I freeze or dry any large quantities of herbs at the end of the summer, there are a few methods available.  You can reference [this question][2], I feel like there's a better one about specifically freezing herbs on this site but I can't find it right now.  The short of it is, some people have good luck freezing whole leaves as they are, some people prefer to chop them or put them in the food processor with some oil or stock, and freeze into cubes.  Both methods have advantages and disadvantages.&#xD;&#xA;&#xD;&#xA;Alton Brown has a great method for drying described in [this episode (text transcript)][3].  Essentially, you layer an air filter (like you'd use in your central air unit) with an herb.  Place another filter on top, layer it again.  Continue as much as you want, then strap them all to a box fan.  Instead of weeks to months, you should have dried herbs in a couple days, max.  You can [watch the video here][4], skip to about 2:30 in.   Bonus: the same episode describes his method of freezing herbs, that's about 1:00 in on the same link.&#xD;&#xA;&#xD;&#xA;Speaking of Alton Brown, he recommends herb vinegar - you'll find how he makes it on the (text transcript) link in this paragraph.&#xD;&#xA;&#xD;&#xA;There are also a TON of medicinal uses and has been used for thousands of years for various remedies.  Since this is a cooking site I'm hesitant to list them all (there are a lot), but you can read more about the most popular ones [here][5], [here][6] and [here][7].&#xD;&#xA;&#xD;&#xA;This is non-culinary, but you can use it to &quot;smudge&quot;, which is often tied to cleansing rites, but can also be considered just a simple incense/potpourri.  I had a hippie friend once whose house always smelled like smoldering sage.  More details can be found [here][8].&#xD;&#xA;&#xD;&#xA;Can you tell I grow sage and generally have an abundance at the end of the season?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://biscuitsandsuch.com/2010/06/11/apple-sage-fritters/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/469/fresh-basil-storage&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/Season7/Herbs/HerbalPreservation.htm&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=y5GkD2GQ3Tg&#xD;&#xA;  [5]: http://www.squidoo.com/sage-herb&#xD;&#xA;  [6]: http://www.buzzle.com/articles/uses-of-sage-herb.html&#xD;&#xA;  [7]: http://www.diet-and-health.net/Naturopathy/Sage.html&#xD;&#xA;  [8]: http://healing.about.com/cs/native/a/smudging.htm" />
  <row Id="10873" PostHistoryTypeId="2" PostId="5533" RevisionGUID="d691c277-bd63-47d1-a5f5-e76dbbff361a" CreationDate="2010-08-19T12:10:33.773" UserId="1266" Text="Make a sage and lemon butter for putting on steaks and other meats. Blanch the sage leaves for 20 seconds, chop them finely and mix them into some butter along with some lemon zest. Roll into a sausage shape in some cling-film and freeze.&#xD;&#xA;&#xD;&#xA;Now whenever you have a steak, or a pork chop, or anything else you think a sagey, lemony butter would suit, remove it from the freezer, roll back the cling-film and slice a few rounds off." />
  <row Id="10874" PostHistoryTypeId="2" PostId="5534" RevisionGUID="3dcfddf6-3be6-434e-a227-4364731d026e" CreationDate="2010-08-19T12:13:06.997" UserId="1816" Text="When making mashed potatoes this weekend, my other half looked at me and said &quot;do we have any sage?&quot;  The sad answer was no, but sage goes well in mashed potatoes." />
  <row Id="10875" PostHistoryTypeId="2" PostId="5535" RevisionGUID="fa8eda6e-d190-4e2e-b0d9-c76bb40f7eff" CreationDate="2010-08-19T12:38:42.953" UserId="1816" Text="I think what you want is a combination of a book and a good friend to call with a question about a technique that may not make sense.  In my case I lean on relatives when I get confused.  However you really can learn quite a lot from a clear, concise book.  I can't say enough about [The America's Test Kitchen Family Cookbook][1] (although I'm wishing I'd known the [Healthy][2] version was coming around the corner).&#xD;&#xA;&#xD;&#xA;What I learned from the creator of Cooks Illustrated/ATK is that one ought to start by learning 25 recipes until you know them (at least nearly) by heart.  A book such as ATK or perhaps another standard for learning would get you there.  Find an appetizer or two, a few sides, a few mains, some desserts, some baked goods, and make sure you stretch yourself.  As you are working through your recipes, call that friend if you have any technique questions - or perhaps post them here!  We're just not as fast as a phone call away.&#xD;&#xA;&#xD;&#xA;After that you'll want to start branching out into working on your own.  Here books like [Ratio][3] (which teaches you the basic ratios in many preparations) and [The Flavor Bible][4] can be your guides as you begin to experiment and do your own thing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/0936184876&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/1933615567/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=0936184876&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=1YQZ1MKW853934C0D9X0&#xD;&#xA;  [3]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1282221451&amp;sr=1-1&#xD;&#xA;  [4]: http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1282221486&amp;sr=1-1" />
  <row Id="10876" PostHistoryTypeId="5" PostId="3222" RevisionGUID="ac135511-21f5-4bd2-a71a-568afc286a35" CreationDate="2010-08-19T12:49:12.837" UserId="403" Comment="added 1 characters in body" Text="I man up and just cut it." />
  <row Id="10877" PostHistoryTypeId="2" PostId="5536" RevisionGUID="b0e4d922-0fc3-4dcd-a421-d277604dedf5" CreationDate="2010-08-19T12:51:06.033" UserId="15" Text="I find the taste of those single cup brewing stations grating after a week around them. They taste good to okay to begin with, but gradually they taste less and less like coffee. Above someone mentioned a press/thermos hybrid solution which is well and good but despite the call to the contrary, it seems like a hassle to me.&#xD;&#xA;&#xD;&#xA;In my experience I have enjoyed two different thermal carafe models of the Cuisinart coffee makers (where it brews directly into a thermal carafe). They have 10 and 12 cup models, both are programmable. Both will keep the coffee hot for about 5 hours without batting an eye, and warm for the rest of the day.&#xD;&#xA;&#xD;&#xA;In terms of brewing quality, both Cuisinart models heat the water up to 200F degrees and have radial water heads. Make sure you buy fresh roasted beans and not ones that sit in warehouses for forever and you wont look back. Either one took less than five minutes to brew full pots. The Coffee makers themselves are relatively well-priced for their specs, though you are paying extra for the thermal carafe. (Of course you can save the money and buy a separate carafe but then thats an extra, possibly messy step that lets the coffee cool during transfer.)" />
  <row Id="10878" PostHistoryTypeId="5" PostId="2562" RevisionGUID="7794ded5-f8f0-4b6c-82c5-a8af2c911797" CreationDate="2010-08-19T12:51:52.693" UserId="403" Comment="deleted 2 characters in body" Text="I actually recommend whole grain rice as a substitute for white rice.&#xD;&#xA;First, a stir-fry is just weird without rice.&#xD;&#xA;&#xD;&#xA;Second, whole grain rice tastes and acts almost exactly the same. However, the carb/fibre ratio is adjusted quite well in your favour, and you get all that nice vitamin B-1 as well.&#xD;&#xA;&#xD;&#xA;I dare say, rice is never the enemy in a diet. How many fat Chinamen have you seen?" />
  <row Id="10882" PostHistoryTypeId="5" PostId="2990" RevisionGUID="480944a5-5309-407c-a281-e6902e0a8323" CreationDate="2010-08-19T12:52:56.370" UserId="403" Comment="added 1 characters in body" Text="Fish sticks must always be served together with salted potatoes and spinach!&#xD;&#xA;&#xD;&#xA;As sauce, it is mandatory to use mayonnaise: Squeeze a line on each stick straight out of the tube." />
  <row Id="10884" PostHistoryTypeId="2" PostId="5539" RevisionGUID="d0192068-4005-476a-b7cb-9f24dae779fb" CreationDate="2010-08-19T12:55:55.243" UserId="1259" Text="Sage pudding for something more &quot;out there&quot;. Steep the sage in hot water to make a sage tea. Pull out the leaves and add gelatin. Let set in the fridge. Then stick it in the blender. You'll end up with a nice pudding. Serve it on the side of some meat. Note it may melt if you put it on the meat. Try a less heat sensative gelling agent if you want it in contact with something warm.&#xD;&#xA;&#xD;&#xA;I also like the leaves pan fried in some oil. They'll get really crispy and develop a lovely flavor. Serve on salad or with scallops. No need to add all the flour or deep fry them as already suggested." />
  <row Id="10885" PostHistoryTypeId="5" PostId="4296" RevisionGUID="61d74a21-97b8-473d-b703-2bef4a393880" CreationDate="2010-08-19T12:55:56.647" UserId="403" Comment="deleted 1 characters in body" Text="If you're eating red delicious apples coated in thick wax, you are really missing out on the wonder of dense, sweet, crisp, tart apples.  Red delicious have an unnaturally thick skin, mealy flesh, and little apple flavor.  I highly, highly recommend some Gala, McIntosh, or other smaller, rounder, really delicious apples.  &#xD;&#xA;&#xD;&#xA;Also, it's at least a good idea to rinse with a light soap/vegetable wash since the wax can pick up dirt and bacteria." />
  <row Id="10886" PostHistoryTypeId="5" PostId="4236" RevisionGUID="f8dc5546-ecf0-40c5-83bc-5872a0e9a645" CreationDate="2010-08-19T12:57:25.007" UserId="403" Comment="added 6 characters in body" Text="I always blanch before stir frying, which is slightly different than parboiling.  Parboiling is boiling for a set amount of time, generally (for green beans) 5-7 minutes.  Blanching is faster, 1-2 minutes max at my house, and then dumping into an ice bath to stop the cooking process temporarily.&#xD;&#xA;&#xD;&#xA;The benefits I've found are:&#xD;&#xA;&#xD;&#xA;1) More even cooking.  By starting the beans in boiling water, as Rich said, it allows the centers to start to get cooked whereas with just stir frying I've had raw centers before.  When I saut&amp;eacute; raw green beans, the result is generally beans that taste very &quot;earthy&quot; and a lot more raw - depending what you're going for, this can be good or bad.  My wife doesn't like the taste of raw vegetables, but does like the crisp texture, so *by blanching I'm able to begin cooking while still maintain their crispness*, and also make them much more palatable to her.  *When I parboil, I tend to end up with slightly softer/mushier beans.*&#xD;&#xA;&#xD;&#xA;2) Maintains the bright color, sometimes even enhancing it, very important to me when serving guests as you eat with your eyes first. &#xD;&#xA;&#xD;&#xA;3) Enhanced/locks in fresh flavor.  I don't understand the science behind this yet, but experience and trial and error have shown me a significant difference between when I do blanch, and when I don't.  &#xD;&#xA;&#xD;&#xA;I know that 1) will apply to parboiling, and is the main reason you would parboil before stir frying, but I'm not sure if 2) and 3) would as well." />
  <row Id="10888" PostHistoryTypeId="5" PostId="5477" RevisionGUID="8a1cf129-0f68-41ee-ad98-88e9f08efb79" CreationDate="2010-08-19T13:05:23.007" UserId="15" Comment="included my answer in the question as it was more a comment on what didnt work" Text="Recently I had occasion to put @Kevin Selker 's [answer to the test in terms of rapidly chilling beer][1]. However, we uncovered a problem the next morning where people had taken beer and thrown it in the freezer only to forget about it.&#xD;&#xA;&#xD;&#xA;I will flip this question around now, what is the best way (is it possible) to take beer from your freezer and safely thaw it for drinking? Is it actually worth drinking if you freeze it solid, then thaw it then chill it again? will the glass be compromised? anyway, i guess this is some regular event at my parents and i would like for this to stop happening.&#xD;&#xA;&#xD;&#xA;[as an aside: we wrapped up the two bottles in towels and put them in the basement (which was relatively cool. we came back awhile later and the one bottle had exploded, the other on had a crack around the neck. we had to throw both out. so either this method is fail, or needed augmented.]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/848/how-to-chill-beer-quickly" />
  <row Id="10889" PostHistoryTypeId="5" PostId="4261" RevisionGUID="f4f24178-00a7-41aa-8eb8-2e4665d64d10" CreationDate="2010-08-19T13:09:46.697" UserId="1443" Comment="added 222 characters in body" Text="I'm a convenience stir-fryer and won't bother with parboiling.  Instead, just use the staggered ingredient method.  Green beans do take longer than ingredients like, say, shrimp.  So line up all of your ingredients in order of cooking time and stir-fry accordingly. It takes some experience, but onions/garlic then dense starches (potato) then fibrous vegetables (broccoli) then proteins (chicken) then delicates (fresh herbs, lighter greens) is a good framework.  I use this method all the time and don't have to bother with multiple preparations.&#xD;&#xA;&#xD;&#xA;note:  A variation/alternative to this method is to start with your protein, brown it nicely, and then take it out of the heat to be returned later.  Especially good with proteins that can easily overcook, like shrimp." />
  <row Id="10891" PostHistoryTypeId="6" PostId="4233" RevisionGUID="3218c2a3-370a-4735-9ab8-b9cd805da932" CreationDate="2010-08-19T13:25:20.577" UserId="1443" Comment="edited tags" Text="&lt;vegetables&gt;&lt;boiling&gt;&lt;cooking-time&gt;&lt;stir-fry&gt;" />
  <row Id="10892" PostHistoryTypeId="5" PostId="4295" RevisionGUID="b833172a-5d55-456d-8546-a063a9c76157" CreationDate="2010-08-19T13:49:00.007" UserId="1443" Comment="added 57 characters in body; edited tags" Text="Beyond the obvious--baking powder/baking soda/gelatin:&#xD;&#xA;&#xD;&#xA; - What food additives or chemical products do you use in your home cooking?  Agar agar?  Lecithin?  Xanthan gum?  &#xD;&#xA; - What would a relatively experienced cook who is a complete novice with molecular gastronomy want to have in their starter kit. Where would he/she get said starter kit? &#xD;&#xA; - What would be a good first application?  &#xD;&#xA; - Or your favorite trick?" />
  <row Id="10893" PostHistoryTypeId="6" PostId="4295" RevisionGUID="b833172a-5d55-456d-8546-a063a9c76157" CreationDate="2010-08-19T13:49:00.007" UserId="1443" Comment="added 57 characters in body; edited tags" Text="&lt;food-science&gt;&lt;molecular-gastronomy&gt;&lt;pantry&gt;" />
  <row Id="10894" PostHistoryTypeId="2" PostId="5540" RevisionGUID="d56325a3-1631-4010-b22d-a3e9556c5e87" CreationDate="2010-08-19T14:05:17.003" UserId="194" Text="Well, if you happen to have more than one frozen bottle of beer, I would suggest doing just the opposite of the suggestions so far.  Put one of them in a bucket of HOT water.  I can _imagine_ how this might work, but I'm loath to try it." />
  <row Id="10895" PostHistoryTypeId="2" PostId="5541" RevisionGUID="915b74a7-a034-4edf-9a5e-8eaa40cbfcb1" CreationDate="2010-08-19T14:06:07.407" UserId="1879" Text="I used to mix up some [fry sauce][1] for fish sticks. I usually went with a 1:1 ratio of ketchup and mayonnaise.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fry_sauce" />
  <row Id="10896" PostHistoryTypeId="2" PostId="5542" RevisionGUID="d4324356-2f24-4652-af18-7434cafb5463" CreationDate="2010-08-19T14:09:32.373" UserId="1259" Text="This one is easy. What you want is the [Texturas Experimental Kit][1]. It's a series of chemicals / ingredients from El Bulli's line of stuff. It includes all you need to experiment with spherification, gels, emulsions, suspensions, &quot;pop rocks&quot;, and the rest of molecular gastronomy. Best of all, it's only $32!!! Definitely the way to get started. &#xD;&#xA;&#xD;&#xA;You will also need a .01g digital scale. These are about $12-20 on Amazon. You'll be using such small quantities of material (1/10ths of g) that nothing else will work. Eyeballing it, as we initially tried, doesn't work very well and is incredibly frustrating. &#xD;&#xA;&#xD;&#xA;Spherification is a cool trick and really wows people. Some of the gelling agents can make gel that melts at fairly high temperatures, so you can make warm gels. I like making suspended drinks, so that you can &quot;float&quot; objects through out it. It gets the texture of a frozen drink, but without all the ice. Sangria works great for that, it's also a great double whammy to suspend spheres in it (mint spheres in a mojito for instance). &#xD;&#xA;&#xD;&#xA;While the Texturas kit comes with a couple of sample recipes, **THE** definitive collection of molecular gastronomy recipes at the moment is available from [Khymos][2]. Best of all, it's free. &#xD;&#xA;&#xD;&#xA;Total cost to get started? Under $50. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Experimental-Kit-Texturas-150-Grams/dp/B001TJOL24/ref=sr_1_1?ie=UTF8&amp;s=grocery&amp;qid=1282226344&amp;sr=8-1&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/" />
  <row Id="10897" PostHistoryTypeId="16" PostId="5542" RevisionGUID="d4324356-2f24-4652-af18-7434cafb5463" CreationDate="2010-08-19T14:09:32.373" UserId="-1" />
  <row Id="10898" PostHistoryTypeId="2" PostId="5543" RevisionGUID="9e60a5c6-9768-48d2-8f14-0e14b73c85f6" CreationDate="2010-08-19T14:26:00.180" UserId="220" Text="Taste them. Bouillon cubes contain enough salt to preserve them from spoilage, but the flavor (which, after all, is why you're using them) may weaken, dull, and change over the years. If you still like their flavor, then go ahead and use them." />
  <row Id="10899" PostHistoryTypeId="2" PostId="5544" RevisionGUID="0fe94220-3e56-4baf-9119-3506b6b385c5" CreationDate="2010-08-19T14:53:38.837" UserId="2045" Text="I dried about 1/3 of my sage plant earlier this year when it first got out of control and crumbled the dried leaves into a airtight container.  I now have enough dried sage for a year. &#xD;&#xA;" />
  <row Id="10900" PostHistoryTypeId="2" PostId="5545" RevisionGUID="a673220c-ea39-49a3-b8ee-03fccb023a96" CreationDate="2010-08-19T14:58:09.403" UserId="2045" Text="&#xD;&#xA;I took whole sage branches and put them alongside the coals so they smoked slowly while I grilled porkchops. Pork and sage are awesome together and it added a great sagey flavor without being TOO sagey." />
  <row Id="10901" PostHistoryTypeId="5" PostId="5542" RevisionGUID="7be1e37a-dca8-4333-b9d6-9664c35a5b93" CreationDate="2010-08-19T15:00:33.623" UserId="1259" Comment="added eye dropper info" Text="This one is easy. What you want is the [Texturas Experimental Kit][1]. It's a series of chemicals / ingredients from El Bulli's line of stuff. It includes all you need to experiment with spherification, gels, emulsions, suspensions, &quot;pop rocks&quot;, and the rest of molecular gastronomy. Best of all, it's only $32!!! Definitely the way to get started. &#xD;&#xA;&#xD;&#xA;You will also need a .01g digital scale. These are about $12-20 on Amazon. You'll be using such small quantities of material (1/10ths of g) that nothing else will work. Eyeballing it, as we initially tried, doesn't work very well and is incredibly frustrating. &#xD;&#xA;&#xD;&#xA;You will also need an eye dropper if you want to try spherification. That's the easiest way to do it. You can also use a Parmesan shaker to create large numbers of spheres quickly. Turn it upside down, the surface tension will keep the liquid in. Then tap it over your calcium bath to get a series of drops. &#xD;&#xA;&#xD;&#xA;Spherification is a cool trick and really wows people. Some of the gelling agents can make gel that melts at fairly high temperatures, so you can make warm gels. I like making suspended drinks, so that you can &quot;float&quot; objects through out it. It gets the texture of a frozen drink, but without all the ice. Sangria works great for that, it's also a great double whammy to suspend spheres in it (mint spheres in a mojito for instance). &#xD;&#xA;&#xD;&#xA;While the Texturas kit comes with a couple of sample recipes, **THE** definitive collection of molecular gastronomy recipes at the moment is available from [Khymos][2]. Best of all, it's free. &#xD;&#xA;&#xD;&#xA;Total cost to get started? Under $50. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Experimental-Kit-Texturas-150-Grams/dp/B001TJOL24/ref=sr_1_1?ie=UTF8&amp;s=grocery&amp;qid=1282226344&amp;sr=8-1&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/" />
  <row Id="10902" PostHistoryTypeId="2" PostId="5546" RevisionGUID="770fff07-dfd0-4ed3-aeae-8fe7ab5fcb46" CreationDate="2010-08-19T15:05:01.227" UserId="15" Text="Bragg's liquid amino makes a terrific addition for savory dishes (it still has sodium in it, but it can often take the place of most of the salt you'd otherwise use). Of course there is a legal disclaimer, but i know of many people who recommend it for both preserving foods as well as digestive issues." />
  <row Id="10903" PostHistoryTypeId="16" PostId="5546" RevisionGUID="770fff07-dfd0-4ed3-aeae-8fe7ab5fcb46" CreationDate="2010-08-19T15:05:01.227" UserId="-1" />
  <row Id="10904" PostHistoryTypeId="5" PostId="4295" RevisionGUID="e558b215-e7f1-4f8e-aece-438024dd37f5" CreationDate="2010-08-19T15:11:35.690" UserId="1443" Comment="added 6 characters in body" Text="Beyond the obvious: baking powder/baking soda/gelatin/yeast:&#xD;&#xA;&#xD;&#xA; - What food additives or chemical products do you use in your home cooking?  Agar agar?  Lecithin?  Xanthan gum?  &#xD;&#xA; - What would a relatively experienced cook who is a complete novice with molecular gastronomy want to have in their starter kit. Where would he/she get said starter kit? &#xD;&#xA; - What would be a good first application?  &#xD;&#xA; - Or your favorite trick?" />
  <row Id="10905" PostHistoryTypeId="2" PostId="5547" RevisionGUID="a5687506-280a-4729-bbc9-01ca62a7d7bf" CreationDate="2010-08-19T15:17:53.353" UserId="364" Text="I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. &#xD;&#xA;&#xD;&#xA;The instructions say to sprinkle cornmeal on the baking sheets. Is there another common kitchen ingredient that would work as well? Or, should I just use a bit of corn muffin mix? " />
  <row Id="10906" PostHistoryTypeId="1" PostId="5547" RevisionGUID="a5687506-280a-4729-bbc9-01ca62a7d7bf" CreationDate="2010-08-19T15:17:53.353" UserId="364" Text="Bagels: Alternative to cornmeal on the baking sheet?" />
  <row Id="10907" PostHistoryTypeId="3" PostId="5547" RevisionGUID="a5687506-280a-4729-bbc9-01ca62a7d7bf" CreationDate="2010-08-19T15:17:53.353" UserId="364" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="10908" PostHistoryTypeId="2" PostId="5548" RevisionGUID="8c71bb34-5113-4465-a4f1-3db28f59d19d" CreationDate="2010-08-19T15:25:37.680" UserId="1393" Text="I wouldn't use corn muffin mix, as that has baking soda in it, might not be tasty! Use some flour. This works fine for pizza, so it should be good for bagels as well." />
  <row Id="10909" PostHistoryTypeId="2" PostId="5549" RevisionGUID="93303b7e-85ed-45e3-aca8-fcadcb12430e" CreationDate="2010-08-19T15:27:20.207" UserId="1816" Text="Cornmeal often has a firmer, &quot;grainier&quot; (for lack of a better word right now) texture than flour.  I'd use the coarsest flour you have on hand as a substitute." />
  <row Id="10911" PostHistoryTypeId="16" PostId="5532" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10912" PostHistoryTypeId="16" PostId="5533" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10913" PostHistoryTypeId="16" PostId="5534" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10914" PostHistoryTypeId="16" PostId="5539" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10915" PostHistoryTypeId="16" PostId="5544" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10916" PostHistoryTypeId="16" PostId="5545" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10917" PostHistoryTypeId="16" PostId="5531" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-19T15:31:40.037" UserId="67" />
  <row Id="10919" PostHistoryTypeId="5" PostId="5547" RevisionGUID="b6e50e15-f4e6-4950-84f3-f98f0ab94746" CreationDate="2010-08-19T15:35:28.150" UserId="364" Comment="added 129 characters in body" Text="I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. &#xD;&#xA;&#xD;&#xA;The instructions say to sprinkle cornmeal on the baking sheets. Is there another common kitchen ingredient that would work as well? Or, should I just use a bit of corn muffin mix? &#xD;&#xA;&#xD;&#xA;EDIT: Now that I'm no longer in a panic, it occurs to me that I have polenta and grits. One of those would work well, right? " />
  <row Id="10920" PostHistoryTypeId="2" PostId="5551" RevisionGUID="c3739e03-239c-49c9-a739-1b2291b6dad4" CreationDate="2010-08-19T16:15:13.487" UserId="1887" Text="In general, fat in ground meat will keep dishes made with it moist. You can substitute a non-fat liquid (such as stock or tomato juice) for the fat to gain back some of the moisture, but it will change the texture. We've had good results using salsa in our meatloaf, since it provides acidity, vegetables, spice, and liquid. This reduces the amount of egg and other liquid we need. (We're down to one egg for two loaves.)&#xD;&#xA;&#xD;&#xA;Another way to deal with the issue is to add more fat, but cook the meatloaf using a double-layered pan with holes in the top layer. (Such as a [grilling pan][1] or special [meatloaf pan][2].) This allows some of the fat to drain off, reducing the fat and calories for the meatloaf. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecx.images-amazon.com/images/I/51uSppOQWbL.jpg&#xD;&#xA;  [2]: http://shop.thekozynook.com/images/Meat%20Loaf%20Non-stick%20Pan%20Set.jpg" />
  <row Id="10921" PostHistoryTypeId="2" PostId="5552" RevisionGUID="9939439e-e7d8-4ec8-9cf6-bd70fb86f3a7" CreationDate="2010-08-19T16:15:59.960" UserId="86" Text="I've seen a microwave used to quickly thaw a bottle of Newcastle that had frozen. Take the cap off, and run it under cold water until there's liquid surrounding a frozen core, then microwave in short bursts until thawed.&#xD;&#xA;&#xD;&#xA;Fair warning: it tasted *awful*. You'll want to have consumed every other bottle in the pack before bothering with this..." />
  <row Id="10922" PostHistoryTypeId="2" PostId="5553" RevisionGUID="a6f5861a-da48-4003-a144-76b9505953cd" CreationDate="2010-08-19T16:30:31.867" UserId="1887" Text="Golder's Green is a very Jewish neighborhood, and you can go to [kosher][1] [markets][2] there. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kosherkingdom.co.uk/contact/&#xD;&#xA;  [2]: http://www.londonkosherguide.com/delis_and_shops.html" />
  <row Id="10923" PostHistoryTypeId="5" PostId="5551" RevisionGUID="7a419eb1-59f1-4a79-ac41-372678b9408e" CreationDate="2010-08-19T16:32:01.180" UserId="1887" Comment="Corrected name of cooking equipment. " Text="In general, fat in ground meat will keep dishes made with it moist. You can substitute a non-fat liquid (such as stock or tomato juice) for the fat to gain back some of the moisture, but it will change the texture. We've had good results using salsa in our meatloaf, since it provides acidity, vegetables, spice, and liquid. This reduces the amount of egg and other liquid we need. (We're down to one egg for two loaves.)&#xD;&#xA;&#xD;&#xA;Another way to deal with the issue is to add more fat, but cook the meatloaf using a double-layered pan with holes in the top layer. (Such as a [broiler pan][1] or special [meatloaf pan][2].) This allows some of the fat to drain off, reducing the fat and calories for the meatloaf. &#xD;&#xA;&#xD;&#xA;Edited to correct the name from &quot;grilling pan&quot; to &quot;broiler pan.&quot;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecx.images-amazon.com/images/I/51uSppOQWbL.jpg&#xD;&#xA;  [2]: http://shop.thekozynook.com/images/Meat%20Loaf%20Non-stick%20Pan%20Set.jpg" />
  <row Id="10924" PostHistoryTypeId="2" PostId="5554" RevisionGUID="85a7443a-d8e7-448c-bbc2-6a503007050b" CreationDate="2010-08-19T16:34:07.683" UserId="373" Text="Some background: We had some visitors from Austria recently and they wanted to make a cake. &#xD;&#xA;&#xD;&#xA;The cake called for a couple of ingredients not terribly easily obtainable locally and which I am not too familiar with. **Quark** and **vanilla sugar**. We understand from our friends these are pretty much staples in Austria. But we had to track them down.&#xD;&#xA;&#xD;&#xA;We are experimenting with the left-over vanilla sugar in fruit crumbles and various other recipes where sugar is required. &#xD;&#xA;&#xD;&#xA;Turns out vanilla sugar has a pleasant delicate sugary vanilla taste. But the product just seems to be caster sugar with a vanilla pod inserted.&#xD;&#xA;&#xD;&#xA;When we run out can we carry on &quot;making&quot; more by just sticking a vanilla pod in 500g of sugar. Does it require a certain amount of time for the vanilla to infuse into the sugar? Is there anything more to it than that, or is it that simple?&#xD;&#xA;&#xD;&#xA;P.S. The cake was called Topfengugelhupf, in case anyone is interested." />
  <row Id="10925" PostHistoryTypeId="1" PostId="5554" RevisionGUID="85a7443a-d8e7-448c-bbc2-6a503007050b" CreationDate="2010-08-19T16:34:07.683" UserId="373" Text="Is it easy to make my own Vanilla Sugar?" />
  <row Id="10926" PostHistoryTypeId="3" PostId="5554" RevisionGUID="85a7443a-d8e7-448c-bbc2-6a503007050b" CreationDate="2010-08-19T16:34:07.683" UserId="373" Text="&lt;sugar&gt;&lt;vanilla&gt;" />
  <row Id="10927" PostHistoryTypeId="2" PostId="5555" RevisionGUID="699244db-a694-4b65-90f4-d9468a5f9e37" CreationDate="2010-08-19T16:42:22.913" UserId="1887" Text="Vanilla sugar is incredibly easy to make. Store a whole vanilla bean in a jar of sugar, shaking it up every so often, until the sugar is vanilla flavored. That's it. The time, I think, would depend on your bean and your taste. " />
  <row Id="10928" PostHistoryTypeId="2" PostId="5556" RevisionGUID="541ffe1a-7779-4636-9098-3b9c18030aa9" CreationDate="2010-08-19T16:42:54.317" UserId="2001" Text="[Alton Brown's recipe][1] calls for one to two weeks but other than that is really is that simple.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html " />
  <row Id="10929" PostHistoryTypeId="2" PostId="5557" RevisionGUID="c0c21f59-f964-4abf-ac0c-e2b94eb1e505" CreationDate="2010-08-19T16:44:01.650" UserId="1601" Text="It takes a couple of weeks. Some recipes say you should slice the beans in half, some don't. " />
  <row Id="10930" PostHistoryTypeId="2" PostId="5558" RevisionGUID="97c3e6fd-5c26-41c4-b781-4d743ff21057" CreationDate="2010-08-19T16:44:17.843" UserId="1236" Text="The best advice I can give is to use [Alton Brown][1]'s recipe to get your timeline.  &#xD;&#xA;&#xD;&#xA;Vanilla sugar is very easy to make, and I hesitate to answer with a link, but my advice would be the same thing as he wrote, because this is what I was taught.  So, I'll leave it to the expert!&#xD;&#xA;&#xD;&#xA;A lot of people don't scrape the pod but I find that it adds a lot more flavor if you do it that way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html" />
  <row Id="10931" PostHistoryTypeId="2" PostId="5559" RevisionGUID="26870b0f-58c9-4e81-a5db-6e58e5473187" CreationDate="2010-08-19T16:50:01.937" UserId="624" Text="While living in Hungary, vanilla sugar was regularly available. From my experiences, the sugar actually contains the seeds of the vanilla pod. To extract, slice the bean in half lengthwise, lay cut side up on a cutting board, and drag a knife across to separate the seeds from the pod. Mix the contents of a pod with a bag of sugar, and shove the pod in for some extra flavor.&#xD;&#xA;&#xD;&#xA;For Quark, I've never seen it sold in the states, but you can make it at home:&#xD;&#xA;http://rheology.tripod.com/QuarkMakingOfHenning.htm and http://www.germancorner.com/recipes/hints/quark.html have what looks like solid information." />
  <row Id="10932" PostHistoryTypeId="6" PostId="5456" RevisionGUID="f3911e67-97c6-4461-879a-0487d14ee1df" CreationDate="2010-08-19T16:50:56.867" UserId="67" Comment="edited tags" Text="&lt;ingredients&gt;&lt;beans&gt;&lt;peppers&gt;&lt;chili&gt;&lt;chilies&gt;" />
  <row Id="10933" PostHistoryTypeId="2" PostId="5560" RevisionGUID="c27c4b5f-4d86-495f-b892-5e938aebb334" CreationDate="2010-08-19T16:51:46.210" UserId="1443" Text="Couldn't you replicate the effects by just adding a teaspoon (or two) of vanilla extract, and possibly adjusting the liquids by that minimal amount?" />
  <row Id="10935" PostHistoryTypeId="5" PostId="4114" RevisionGUID="4df3fe45-42cb-4f98-8669-4584ff2c8aa0" CreationDate="2010-08-19T17:24:19.247" UserId="1236" Comment="edited to move image from personal host to imgur to combat potential link rot" Text="I've been able to shake and strain cocktails with two cups pretty easily.  Ideally one cup should be slightly smaller than the other, though this isn't absolutely necessary if you're careful.&#xD;&#xA;&#xD;&#xA;Put the open ends together and shake as necessary (if they're slightly different sizes as described, you can get a real nice seal and shake vigorously).  Now, place one cup on the counter, and the other on top of it upside down, ideally still &quot;inside&quot; the other one.  &#xD;&#xA;&#xD;&#xA;You want to tilt the top cup about 5-10 degrees to the side, which will &quot;break the seal&quot; between the two cups and leave a very small opening.  That's where you'll strain through.  Now all you have to do is tilt the entire contraption 90 degrees and pour!&#xD;&#xA;&#xD;&#xA;This is more easily explained with images...I will try to find or make one for you ASAP.&#xD;&#xA;&#xD;&#xA;edit: Couldn't find a good example, so made one for you with what I found around the office:&#xD;&#xA;&#xD;&#xA;![Two coffee cups of different sizes, one inside the other][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/cvely.jpg" />
  <row Id="10936" PostHistoryTypeId="2" PostId="5561" RevisionGUID="f1944629-0597-456a-83a2-4b5e3eb18dc1" CreationDate="2010-08-19T17:40:22.887" UserId="1805" Text="How to keep food hot when cooking?&#xD;&#xA;&#xD;&#xA;Example scenario:&#xD;&#xA;&#xD;&#xA;I'm preparing a meat dish with some sort of creamy sauce. I cook the meat, then I remove the meat and I use the same pan to prepare the sauce. After about 2 minutes of sauce preparation I'm ready to serve but the meat is already cold. How to keep it warm?" />
  <row Id="10937" PostHistoryTypeId="1" PostId="5561" RevisionGUID="f1944629-0597-456a-83a2-4b5e3eb18dc1" CreationDate="2010-08-19T17:40:22.887" UserId="1805" Text="&quot;Keeping warm&quot; tips" />
  <row Id="10938" PostHistoryTypeId="3" PostId="5561" RevisionGUID="f1944629-0597-456a-83a2-4b5e3eb18dc1" CreationDate="2010-08-19T17:40:22.887" UserId="1805" Text="&lt;tips&gt;" />
  <row Id="10939" PostHistoryTypeId="2" PostId="5562" RevisionGUID="b378851f-1127-4979-a6ba-4897d481cb28" CreationDate="2010-08-19T17:43:13.367" UserId="1259" Text="Cover your meat with aluminum foil. This will help it keep up to temperature. Put the meat back in to the pan with the sauce to bring it back up to temperature (but not cook further) just before serving. &#xD;&#xA;&#xD;&#xA;You could also set the oven at a very low temperature (mine will do 170F) and place the item in there. This usually seems to be more trouble than it's worth though. Foil and a quick reheat works for most cases. " />
  <row Id="10940" PostHistoryTypeId="2" PostId="5563" RevisionGUID="53b102ad-b6c4-4aa4-a659-2833056d7e8f" CreationDate="2010-08-19T17:45:31.443" UserId="1236" Text="The best way I've found is to turn the oven to a very, very low setting (175 or under) and put the meat on a ceramic dish or in a pan in there, if it's going to be more than a few minutes. &#xD;&#xA;&#xD;&#xA;If it's going to be a short amount of time, just cover the meat with aluminum foil and let it rest on the counter, this especially works well with steaks and the like where you want to let the food rest anyway." />
  <row Id="10941" PostHistoryTypeId="2" PostId="5564" RevisionGUID="09803156-4e0f-413d-b694-3c06aa6dd931" CreationDate="2010-08-19T17:50:29.967" UserId="1805" Text="Usually the cream is very soft just after preparation. Keeping in the fridge for at least 3 hours helps to make it a more like a &quot;mousse&quot;." />
  <row Id="10942" PostHistoryTypeId="16" PostId="5564" RevisionGUID="09803156-4e0f-413d-b694-3c06aa6dd931" CreationDate="2010-08-19T17:50:29.967" UserId="-1" />
  <row Id="10943" PostHistoryTypeId="2" PostId="5565" RevisionGUID="212d9ccf-394e-497c-8840-39a27ded79f6" CreationDate="2010-08-19T18:02:09.007" UserId="45" Text="My parents, when they made frozen fish sticks for us when I was a kid, made a mixture of [Heinz chili sauce][1] (not ketchup!), prepared horseradish, and lemon juice. Yum.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heinzchilisauce.com/" />
  <row Id="10944" PostHistoryTypeId="2" PostId="5566" RevisionGUID="acc0bf4c-a4e0-42f5-9784-c232fdafe647" CreationDate="2010-08-19T18:22:20.590" UserId="1879" Text="It may be overkill, but I'll cover something with foil and keep it in the oven (without turning it on) for shorter wait times. You could also use a microwave in the same way. It may not make a difference, but I've always thought it would help keep the heat better than sitting on the counter. Added bonus: more counter space!" />
  <row Id="10945" PostHistoryTypeId="2" PostId="5567" RevisionGUID="515d9bad-5261-414e-9f66-8abd335e5b76" CreationDate="2010-08-19T18:35:32.623" UserId="2047" Text="I've seen Alton Brown make one out of a large piece of tin foil, folded over several times and molded into a taco shape. See pictures at the bottom of this article: http://www.ourbestbites.com/2010/07/beef-tacos-plus-make-your-own-taco.html&#xD;&#xA;&#xD;&#xA;(I haven't actually tried this myself)" />
  <row Id="10946" PostHistoryTypeId="2" PostId="5568" RevisionGUID="127e0ffe-977a-48b4-b17f-533763d45c8a" CreationDate="2010-08-19T18:49:11.800" UserId="2047" Text="Polenta is probably your closest option to plain cornmeal. In the past 3 hours, you probably could have run to the store, though :)" />
  <row Id="10947" PostHistoryTypeId="2" PostId="5569" RevisionGUID="ddce1740-5d4f-4d91-8b9e-7acb7cd35b5d" CreationDate="2010-08-19T18:55:57.057" UserId="2045" Text="If you need to hold something for a more than just a few minutes and your oven is in use I have had pretty good luck with a heating pad (like the kind for a sore back) with a ceramic/glass dish on it and cover the whole thing with a clean dish towel or foil. " />
  <row Id="10948" PostHistoryTypeId="5" PostId="5558" RevisionGUID="fb9a5495-5088-4120-9855-78e45491f73c" CreationDate="2010-08-19T18:58:06.367" UserId="1236" Comment="edited as per yossarian's suggestion to summarize the link info in case of link rot; added 17 characters in body" Text="The best advice I can give is to use [Alton Brown][1]'s recipe to get your timeline.  &#xD;&#xA;&#xD;&#xA;Vanilla sugar is very easy to make, and I hesitate to answer with a link, but my advice would be the same thing as he wrote, because this is what I was taught.  &#xD;&#xA;&#xD;&#xA;Basically, you want to cut the pod in half, and scrape the beans from the seed into an airtight container.  Then drop the scraped pods in the container, give it a shake, and let it sit for at least a week.  AB recommends 1-2 weeks; I tend to just let it go indefinitely until I need it.&#xD;&#xA;&#xD;&#xA;A lot of people don't scrape the pod but I find that it adds a lot more flavor if you do it that way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/vanilla-sugar-recipe/index.html" />
  <row Id="10949" PostHistoryTypeId="2" PostId="5570" RevisionGUID="c80cf6f8-db15-43bd-83fb-70ea079020da" CreationDate="2010-08-19T19:03:43.720" UserId="1857" Text="You could all buy your own ground coffee of preference, and use a [Smartcafe cup][1] - it's a cafeteria built into a cup, so you don't have to clean both the cup and the cafetiere.&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Smartcafe-Hot-Cafetiere-Mug-Platinum/dp/B0007MTNJ0/ref=sr_1_2?ie=UTF8&amp;s=kitchen&amp;qid=1282244500&amp;sr=8-2&#xD;&#xA;  [2]: http://i.stack.imgur.com/VZcjK.jpg" />
  <row Id="10950" PostHistoryTypeId="2" PostId="5571" RevisionGUID="96a18ed4-369e-4342-bca1-0f5222360bdd" CreationDate="2010-08-19T19:08:50.760" UserId="1857" Text="Free range chicken is generally a lot more expensive than battery farm chicken, but it's often claimed it is better tasting.&#xD;&#xA;&#xD;&#xA;I'm curious if restaurants stick to this mantra and use free-range chicken, or if it's just psychological, and if there any benefits besides ethical ones." />
  <row Id="10951" PostHistoryTypeId="1" PostId="5571" RevisionGUID="96a18ed4-369e-4342-bca1-0f5222360bdd" CreationDate="2010-08-19T19:08:50.760" UserId="1857" Text="Is free-range chicken more flavoursome?" />
  <row Id="10952" PostHistoryTypeId="3" PostId="5571" RevisionGUID="96a18ed4-369e-4342-bca1-0f5222360bdd" CreationDate="2010-08-19T19:08:50.760" UserId="1857" Text="&lt;chicken&gt;&lt;free-range&gt;" />
  <row Id="10953" PostHistoryTypeId="2" PostId="5572" RevisionGUID="32c80823-0f3c-42b8-82f8-9af41bcd0ee7" CreationDate="2010-08-19T19:16:19.717" UserId="2047" Text="The definition of &quot;Free-range&quot; is quite loose in the US. If the chickens are &quot;free&quot; enough to go outside and eat bugs as part of a more natural diet, it can improve the flavor (like grass-fed beef). This is not required to call chickens &quot;free range&quot; here, and merely getting a bit of fresh air and sunshine will not really improve the flavor. &quot;Free range&quot; is more about treating the animals well than getting the best flavor." />
  <row Id="10954" PostHistoryTypeId="2" PostId="5573" RevisionGUID="7be7fc3b-4a64-4bae-ad97-1e952192c665" CreationDate="2010-08-19T19:37:59.460" UserId="2045" Text="As others have stated parchment or greased foil will keep your weights from embedding themselves in your pie crust, and make getting the weights out easier.  I have had better luck with parchment.  Waxed paper was predictably a disaster (I grabbed the wrong roll once).&#xD;&#xA;&#xD;&#xA;It depends on the size of the pie crust a bigger pie takes more weights.  When using beans I like to have about two beans deep all the way across the bottom (2-3 cups depending on the size of the pie shell).  Ceramic weights are more dense, and only really need one layer. " />
  <row Id="10955" PostHistoryTypeId="2" PostId="5574" RevisionGUID="77ac9b1e-1435-46b7-b42e-77a0a45cd1ac" CreationDate="2010-08-19T19:58:25.730" UserId="1862" Text="&quot;Free-Range&quot; chicken or any animal in an ideal world is raised with access to the outdoors as well as a balanced diet.  Same as when you go hunting, wild animal has a &quot;gamey&quot; taste the older it is simply from what it eats.  What a chicken eats during it's lifetime and the exercise it is able to have will affect taste as well as fat content.  If you want tasty, ethical, and better for you chicken; I would ask around your local farmer's market and get a healthy farm raised chicken that is grain fed with access to the outdoors.  This way you can also help out the local economy and the earth by buying local.&#xD;&#xA;&#xD;&#xA;On another note, how you cook your chicken and keep the meat moist is just as important as the original quality." />
  <row Id="10956" PostHistoryTypeId="2" PostId="5575" RevisionGUID="e4186f02-73df-48b8-972f-9a63e9425dc5" CreationDate="2010-08-19T20:02:45.547" UserId="2053" Text="Also, breeding will affect the taste of the chicken.  Factory farm chickens are designed to have more breast meat and to be ready for slaughter sooner.  " />
  <row Id="10957" PostHistoryTypeId="5" PostId="5547" RevisionGUID="1825696f-1728-4dde-9f4b-72eb69967745" CreationDate="2010-08-19T20:07:21.933" UserId="364" Comment="Updated w/ what I ended up using" Text="I'm making bagels for the first time ever and I assumed I had cornmeal... I don't. I have corn muffin mix but no cornmeal. &#xD;&#xA;&#xD;&#xA;The instructions say to sprinkle cornmeal on the baking sheets. Is there another common kitchen ingredient that would work as well? Or, should I just use a bit of corn muffin mix? &#xD;&#xA;&#xD;&#xA;EDIT: Now that I'm no longer in a panic, it occurs to me that I have polenta and grits. One of those would work well, right? &#xD;&#xA;&#xD;&#xA;*I used polenta... I wish I had used flour instead, though, b/c the polenta bits are pretty big. Corn meal is now on the grocery list, to be purchased before I make bagels again.*" />
  <row Id="10958" PostHistoryTypeId="2" PostId="5576" RevisionGUID="263cea79-8a9c-407c-9d25-295c9c617112" CreationDate="2010-08-19T20:11:37.040" UserId="2053" Text="Find a butcher who knows what they are talking about, can tell you where the meat comes from, and most importantly cares about the meat they sell.  Ideally, they buy direct from local farms and can tell you where everything came from.  &#xD;&#xA;&#xD;&#xA;The biggest problems from supermarket ground beef is that they combine meat bits many different farms, allowing one bad cow to ruin the bunch.  Grinding your own beef or finding a place that grinds their own on site is the safest way to enjoy a burger at anything less than well done." />
  <row Id="10959" PostHistoryTypeId="2" PostId="5577" RevisionGUID="d68be21e-f2e4-493a-a93d-02d1e56a1f2b" CreationDate="2010-08-19T20:27:04.583" UserId="1393" Text="I like to make Vietnamese bun (rice noodle bowl) at home, but my noodles never seem to have quite the same texture as at my favorite restaurants. I boil water, turn it off, and then add the noodles and soak them for about ten minutes, then rinse in cold water. Is there a trick to getting that perfect consistency where they are quite soft but still retain an individual bite?" />
  <row Id="10960" PostHistoryTypeId="1" PostId="5577" RevisionGUID="d68be21e-f2e4-493a-a93d-02d1e56a1f2b" CreationDate="2010-08-19T20:27:04.583" UserId="1393" Text="What is the correct way to cook thin rice noodles for Vietnamese dishes?" />
  <row Id="10961" PostHistoryTypeId="3" PostId="5577" RevisionGUID="d68be21e-f2e4-493a-a93d-02d1e56a1f2b" CreationDate="2010-08-19T20:27:04.583" UserId="1393" Text="&lt;noodles&gt;" />
  <row Id="10962" PostHistoryTypeId="2" PostId="5578" RevisionGUID="b5b865ea-ae76-4df7-bf04-9e6846ece1dc" CreationDate="2010-08-19T20:29:50.617" UserId="2047" Text="I never boil rice noodles. Just soak them in cold water for about an hour." />
  <row Id="10963" PostHistoryTypeId="2" PostId="5579" RevisionGUID="f1bd129e-59fb-4b68-b7ee-4f8cbc809370" CreationDate="2010-08-19T20:59:03.417" UserId="2052" Text="Flavor in most meats is generally determined by a few things.  How the animal was raised and if it is of a particular heritage breed, how it was treated over it's lifetime (i.e. diet and environment), when and how it is slaughtered, how it is handled from the slaughterhouse to the butcher, was it properly stored, etc.  Also, how fatty the bird is and light to dark meat ratio will also determine flavor of the bird.  &#xD;&#xA;&#xD;&#xA;I definitely have tried a lot of different types of &quot;free range&quot;, &quot;organic&quot;, and/or &quot;local&quot; chickens out there and you basically get what you pay for in terms of meat quality and flavor. At my restaurant we try to source best quality chickens, local, organic and free range if possible because it just tastes better and it coincides with our philosophy.  Properly cooking and seasoning the chicken will also help." />
  <row Id="10964" PostHistoryTypeId="2" PostId="5580" RevisionGUID="2fa2b425-e6ef-4391-b416-8f4be2b75c63" CreationDate="2010-08-19T21:02:32.270" UserId="2052" Text="I would have tried using semolina, polenta, or grits.  If the grind was too big you could always use a small coffee grinder to get it a bit finer.&#xD;&#xA;&#xD;&#xA;Corn muffin mix generally has other additives like sugar, baking powder or soda, so you probably wouldn't have wanted to use that on the outside of your bagels!" />
  <row Id="10965" PostHistoryTypeId="2" PostId="5581" RevisionGUID="d7322f2d-5607-4373-b338-64dde25aebc8" CreationDate="2010-08-19T21:31:13.960" UserId="1397" Text="Whenever I have to peel potatoes, I spend much of the time fighting the slippery, just-washed potatoes and keeping them from shooting out of my hands...what's a good way to peel potatoes more efficiently/easily?" />
  <row Id="10966" PostHistoryTypeId="1" PostId="5581" RevisionGUID="d7322f2d-5607-4373-b338-64dde25aebc8" CreationDate="2010-08-19T21:31:13.960" UserId="1397" Text="How to Peel Potatoes" />
  <row Id="10967" PostHistoryTypeId="3" PostId="5581" RevisionGUID="d7322f2d-5607-4373-b338-64dde25aebc8" CreationDate="2010-08-19T21:31:13.960" UserId="1397" Text="&lt;preparation&gt;&lt;peeling&gt;" />
  <row Id="10968" PostHistoryTypeId="2" PostId="5582" RevisionGUID="9e37e781-b90b-4e91-af81-fbf9ddd1865e" CreationDate="2010-08-19T21:37:15.287" UserId="1274" Text="If it's a steak-like meat, you're actually doing your dining experience good by covering it in foil and letting it sit for a bit. It being too cold in 2 minutes is a bit fast, though, so perhaps it's something else?&#xD;&#xA;&#xD;&#xA;The low-heat oven is a fine approach - don't really see why it would be considered a hassle. There's also keeping it warm in a sous vide cooker / warm water bath: this will allow you to keep it at a desired temperature for a long long time. Careful you keep the temp low enough that the meat doesn't cook any further.&#xD;&#xA;&#xD;&#xA;What I do, and what works fine, is to pop the plate on which the meat will sit/wait in the oven in advance, and let the meat rest (in foil) on this pre-heated plate (or other container, if you have other meat." />
  <row Id="10969" PostHistoryTypeId="2" PostId="5583" RevisionGUID="f676c81e-dc4d-49c2-b2c3-5c5ff321d7b0" CreationDate="2010-08-19T21:43:11.543" UserId="1236" Text="You might have good luck with holding the potato like a football is held for a field goal kicker - place one end on the table and hold the other end with your finger, essentially sitting the potato vertically, and peel down from top to bottom.  You'll still have to pick it up to get the ends, but you should be able to get 90% of the potato done this way.  I use the &quot;holding&quot; hand's thumb to turn the potato as I go." />
  <row Id="10970" PostHistoryTypeId="5" PostId="5583" RevisionGUID="a0e86756-85dc-4541-bdcb-0ca064c881fb" CreationDate="2010-08-19T21:56:56.143" UserId="1236" Comment="added 312 characters in body; added 150 characters in body; added 281 characters in body" Text="You might have good luck with holding the potato like a football is held for a field goal kicker - place one end on the table and hold the other end with your finger, essentially sitting the potato vertically, and peel down from top to bottom.  You'll still have to pick it up to get the ends, but you should be able to get 90% of the potato done this way.  I use the &quot;holding&quot; hand's thumb to turn the potato as I go.&#xD;&#xA;&#xD;&#xA;Mary Ann from Gilligan's Island presents and even easier method in [this video][1].  Basically, you score the potato all the way around, put it in boiling water   for 15 minutes, then drop it into an ice bath...and the skin will just come off.  Very cool!  Of course, you'll want to reserve this method for potatoes that are going to be mashed or otherwise need to be softened for one reason or another.&#xD;&#xA;&#xD;&#xA;If you don't mind buying a device specifically for this there are some pretty cool [potato peelers][2] on the market, but it might not be very cost effective unless you eat a *lot* of potatoes!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=z4W0qIPJmoo&#xD;&#xA;  [2]: http://www.amazon.com/Deluxe-Starfrit-Electric-Rotato-Express/dp/B000GGQAN4" />
  <row Id="10971" PostHistoryTypeId="2" PostId="5584" RevisionGUID="662b7aa6-1d11-4dd7-be82-299d87b50af3" CreationDate="2010-08-19T22:15:49.123" UserId="2069" Text="I would like to always have my own culture of yeast in my fridge at home. Does anyone know how to grow yeast and keep it alive?" />
  <row Id="10972" PostHistoryTypeId="1" PostId="5584" RevisionGUID="662b7aa6-1d11-4dd7-be82-299d87b50af3" CreationDate="2010-08-19T22:15:49.123" UserId="2069" Text="How can I grow my own yeast?" />
  <row Id="10973" PostHistoryTypeId="3" PostId="5584" RevisionGUID="662b7aa6-1d11-4dd7-be82-299d87b50af3" CreationDate="2010-08-19T22:15:49.123" UserId="2069" Text="&lt;baking&gt;&lt;yeast&gt;&lt;homemade&gt;" />
  <row Id="10974" PostHistoryTypeId="2" PostId="5585" RevisionGUID="01d8980e-d960-4046-8dda-bbc0460cfb28" CreationDate="2010-08-19T22:28:58.910" UserId="446" Text="Most bakers refer to this as a starter and it is extremely easy to keep up.  You will need a plastic bag or a jar to keep it in, a cup of warm water, and some flour.  You can either grow some wild yeast or add a particular strain to the growth solution depending what you are trying to do with the yeast.  Once you do that, just leave it someplace warm but not over 100 degree F. Then once a day, you feed the yeast by removing half and adding back a half cup of flour and a half cup of flour.  Once it starts foaming remove to the fridge and remember to feed once a week.  It will be with you for the rest of the your time on earth.&#xD;&#xA;&#xD;&#xA;Also, that half you take out when you feed it? Makes a great gift to other baking or cooking friends.  Also, if you devolop a dark smelly liquid, just stir it back in, it is normal and nothing to worry about. " />
  <row Id="10975" PostHistoryTypeId="2" PostId="5586" RevisionGUID="8ec57d60-8140-4538-b15a-3afd6f360a7a" CreationDate="2010-08-19T22:32:12.387" UserId="446" Text="Also, you can hold the potato with a towel, or if you have one, one of those &quot;jar openers&quot; that is just the round silicon grip improver.  Those work great!" />
  <row Id="10976" PostHistoryTypeId="4" PostId="5571" RevisionGUID="ac9cd57b-79af-419e-9b05-86e91f44a391" CreationDate="2010-08-19T22:33:00.403" UserId="446" Comment="corrected spelling" Text="Is free-range chicken more flavourfull?" />
  <row Id="10977" PostHistoryTypeId="2" PostId="5587" RevisionGUID="ef45c0ec-3e33-47bb-8a33-9212dec026b6" CreationDate="2010-08-19T22:35:50.543" UserId="1393" Text="This may sound like a silly answer, but it actually isn't: just do it faster. I've worked in professional kitchens, a lot of the time on prep shifts, and although there are lots of great tricks for prepping vegetables, the single thing that helps the most is to simply concentrate and move your hands faster. Build up your speed slowly so you don't cut yourself. And of course be sure you have a very sharp peeler. But mainly, work on slowly increasing your tempo until your hands are a veritable blur, and it won't seem like such a chore anymore." />
  <row Id="10978" PostHistoryTypeId="2" PostId="5588" RevisionGUID="4305b6aa-e682-4367-bcd6-9831c11b8edd" CreationDate="2010-08-19T22:52:10.973" UserId="2052" Text="I know this might sound crazy, but is your potato peeler old or dull?  Sometimes a nice new peeler does the trick. Also, I'll sometimes hold the potato with a paper towel if it's slipping in my hands." />
  <row Id="10979" PostHistoryTypeId="2" PostId="5589" RevisionGUID="94295be5-9289-498e-889b-59a5af691717" CreationDate="2010-08-19T23:47:56.640" UserId="177" Text="Soak the popcorn in water for about 10 minutes, drain, pop - this will help to pop all of the kernels and should make them more fluffy..." />
  <row Id="10980" PostHistoryTypeId="2" PostId="5590" RevisionGUID="93ee6ed3-11f5-4174-bed5-98d263552059" CreationDate="2010-08-19T23:49:58.400" UserId="177" Text="I would like to make my own puree and would like to know of any ways that might be recommended for cooking them.  I tried the oven once and they started exploding: Ideas?" />
  <row Id="10981" PostHistoryTypeId="1" PostId="5590" RevisionGUID="93ee6ed3-11f5-4174-bed5-98d263552059" CreationDate="2010-08-19T23:49:58.400" UserId="177" Text="Is there a good technique for cooking chestnuts?" />
  <row Id="10982" PostHistoryTypeId="3" PostId="5590" RevisionGUID="93ee6ed3-11f5-4174-bed5-98d263552059" CreationDate="2010-08-19T23:49:58.400" UserId="177" Text="&lt;chestnuts&gt;" />
  <row Id="10983" PostHistoryTypeId="2" PostId="5591" RevisionGUID="ff40b52f-f67c-40d4-9f3b-9fe9c47e39dc" CreationDate="2010-08-19T23:52:04.527" UserId="177" Text="I wanted to freeze some leftover wine, about half a bottle, to use for cooking at a later date, will it keep - any special ways to freeze, I don't think in the bottle would be safe?" />
  <row Id="10984" PostHistoryTypeId="1" PostId="5591" RevisionGUID="ff40b52f-f67c-40d4-9f3b-9fe9c47e39dc" CreationDate="2010-08-19T23:52:04.527" UserId="177" Text="Is it possible to freeze wine and use at a later date?" />
  <row Id="10985" PostHistoryTypeId="3" PostId="5591" RevisionGUID="ff40b52f-f67c-40d4-9f3b-9fe9c47e39dc" CreationDate="2010-08-19T23:52:04.527" UserId="177" Text="&lt;freezing&gt;&lt;wine&gt;" />
  <row Id="10986" PostHistoryTypeId="2" PostId="5592" RevisionGUID="e5c4e7bc-f527-4b59-b7dc-5bc6d263b2fe" CreationDate="2010-08-19T23:55:46.063" UserId="177" Text="It seems that some of the whole grain loafs seem to dry out very quickly, even stored in a plastic bag - if it hasn't started to turn green, is there a way to restore some of the life back into them?" />
  <row Id="10987" PostHistoryTypeId="1" PostId="5592" RevisionGUID="e5c4e7bc-f527-4b59-b7dc-5bc6d263b2fe" CreationDate="2010-08-19T23:55:46.063" UserId="177" Text="Is there a way to bring a loaf of bread that's gone dry, back to life?" />
  <row Id="10988" PostHistoryTypeId="3" PostId="5592" RevisionGUID="e5c4e7bc-f527-4b59-b7dc-5bc6d263b2fe" CreationDate="2010-08-19T23:55:46.063" UserId="177" Text="&lt;storage-method&gt;&lt;bread&gt;" />
  <row Id="10989" PostHistoryTypeId="5" PostId="5585" RevisionGUID="8565d8b7-6e80-4312-a514-343e500511fc" CreationDate="2010-08-20T00:25:03.820" UserId="446" Comment="fixed typo" Text="Most bakers refer to this as a starter and it is extremely easy to keep up.  You will need a plastic bag or a jar to keep it in, a cup of warm water, and some flour.  You can either grow some wild yeast or add a particular strain to the growth solution depending what you are trying to do with the yeast.  Once you do that, just leave it someplace warm but not over 100 degree F. Then once a day, you feed the yeast by removing half and adding back a half cup of flour and a half cup of water.  Once it starts foaming remove to the fridge and remember to feed once a week.  It will be with you for the rest of the your time on earth.&#xD;&#xA;&#xD;&#xA;Also, that half you take out when you feed it? Makes a great gift to other baking or cooking friends.  Also, if you devolop a dark smelly liquid, just stir it back in, it is normal and nothing to worry about. " />
  <row Id="10990" PostHistoryTypeId="2" PostId="5593" RevisionGUID="10fceae1-d7f8-49d0-94d4-81ea37204c5c" CreationDate="2010-08-20T00:34:24.190" UserId="446" Text="It depends.  If you need it to soften up for just a little while you can throw it in the mircowave for about 10-15 seconds.  And by a little while, I mean the time it takes to make and eat a sandwich.  Other than that, you can use the bread for breadcrumbs or croutons.  Also, dry bread makes the best french toast you will ever have. Basically, you can't turn back time on a loaf but you can make it last longer by freezing it and thawing a slice at a time." />
  <row Id="10991" PostHistoryTypeId="2" PostId="5594" RevisionGUID="24734540-5c2f-42ca-a73e-59510c6a45b1" CreationDate="2010-08-20T00:34:46.717" UserId="1393" Text="Yes. Throw it in the oven on about 200 F for 20 minutes or so. The staling process is called retrogradation, and reheating can reverse it to some degree." />
  <row Id="10992" PostHistoryTypeId="2" PostId="5595" RevisionGUID="1928775d-981a-43ec-b8ea-f82e16431706" CreationDate="2010-08-20T00:35:43.423" UserId="1393" Text="I've noticed that a banana in the refrigerator will turn pitch black in just a few hours. Why is this?" />
  <row Id="10993" PostHistoryTypeId="1" PostId="5595" RevisionGUID="1928775d-981a-43ec-b8ea-f82e16431706" CreationDate="2010-08-20T00:35:43.423" UserId="1393" Text="Why do bananas turn black in the refrigerator?" />
  <row Id="10994" PostHistoryTypeId="3" PostId="5595" RevisionGUID="1928775d-981a-43ec-b8ea-f82e16431706" CreationDate="2010-08-20T00:35:43.423" UserId="1393" Text="&lt;refrigerator&gt;" />
  <row Id="10995" PostHistoryTypeId="2" PostId="5596" RevisionGUID="e4360135-97a4-481b-9e52-18712b613c60" CreationDate="2010-08-20T00:40:01.403" UserId="446" Text="Your fridge speeds production of polyphenals, which speeds the blackening process. Unrefriderated bananas ripen by ethylene gas which will also eventually turn them black, but the cold short circuits that process." />
  <row Id="10996" PostHistoryTypeId="2" PostId="5597" RevisionGUID="ae85d0bd-2221-421e-93ff-b415884a4e32" CreationDate="2010-08-20T00:50:29.760" UserId="1319" Text="I tried freezing leftover wine many years ago, and it does work. You can just freeze it in the original bottle.&#xD;&#xA;&#xD;&#xA;The flavors are somewhat muted compared to the same wine unfrozen. Not recommended for drinking the wine, but it is acceptable for cooking purposes." />
  <row Id="10998" PostHistoryTypeId="5" PostId="5590" RevisionGUID="817289c7-6671-4d2e-8963-aac8fe7f6c05" CreationDate="2010-08-20T02:06:10.773" UserId="177" Comment="added 6 characters in body" Text="I would like to make my own puree and would like to know of any ways that might be recommended for cooking them first.  I tried the oven once and they started exploding: Ideas?" />
  <row Id="10999" PostHistoryTypeId="2" PostId="5598" RevisionGUID="fb2ff64c-5803-4253-8a0f-ef3caa35b727" CreationDate="2010-08-20T02:15:58.563" UserId="586" Text="You can do them in the oven, in a skillet on an open fire, etc.  The secret is properly slitting the shell so that is does not explode.  They have moisture inside and will pop/explode like popcorn if you don't slit the shell." />
  <row Id="11000" PostHistoryTypeId="2" PostId="5599" RevisionGUID="1c94d8c7-2d28-409f-8ef6-ee292d9e7413" CreationDate="2010-08-20T02:23:22.947" UserId="1887" Text="If you are going to cook chestnuts, you need to score them first. Most commonly, they're scored in an X pattern -- try to do it on the side away from the flattest side. Make sure you cut all the way through the shell. Then as they cook, the shell will actually peel back slightly as they cook. Here's a [link][1] with pictures about baking them. (425 degrees until they're done, 20 to 30 minutes&#xD;&#xA;&#xD;&#xA;For certain recipes, you can also boil them. According to [this website][2], you can boil them for about 3 minutes and then peel them. You then will need to finish cooking them in your recipe. Or you can boil them in the shell for 15-20 minutes. This will lead to them falling apart -- which may be appropriate for a chestnut puree.  &#xD;&#xA;&#xD;&#xA;Still another method I found is to cook them in oil, as described [here][3]. Cook for 5-10 minutes, stirring constantly. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://startcooking.com/blog/299/How-to-Roast-Chestnuts&#xD;&#xA;  [2]: http://startcooking.com/blog/299/How-to-Roast-Chestnuts&#xD;&#xA;  [3]: http://nutgourmet.wordpress.com/2009/02/12/cooking-and-peeling-chestnuts/" />
  <row Id="11001" PostHistoryTypeId="2" PostId="5600" RevisionGUID="d9abc10d-b9c6-4a70-b1b1-f2ad0b9b9b5b" CreationDate="2010-08-20T02:31:52.647" UserId="2071" Text="Be aware that freezing it in the bottle may break it, it's because the frozen water increases its volume when becomes ice" />
  <row Id="11002" PostHistoryTypeId="5" PostId="5596" RevisionGUID="e9b1dcea-83ec-4ff1-8599-ae7bc6e26aff" CreationDate="2010-08-20T02:37:50.307" UserId="364" Comment="edited body" Text="Your fridge speeds production of polyphenols, which speeds the blackening process. Unrefrigerated bananas ripen by ethylene gas which will also eventually turn them black, but the cold short circuits that process." />
  <row Id="11003" PostHistoryTypeId="2" PostId="5601" RevisionGUID="aa40aee8-9b5f-4364-aba4-3145386100f3" CreationDate="2010-08-20T02:47:57.507" UserId="1601" Text="[Peets](http://www.peets.com/shop/office_coffee.asp) does office coffee if you have money to burn. Their Major Dickason's blend is amazing when freshly roasted and ground. &#xD;&#xA;&#xD;&#xA;You can't beat freshly roasted and ground coffee, but time is a factor in an office. If you want to get pre-ground supermarket coffee, Cafe Bustelo is amazing. Make sure to finish the brick within a few days of opening it. Chock-full-o-Nuts is also quite good, and keeps well. &#xD;&#xA;" />
  <row Id="11004" PostHistoryTypeId="2" PostId="5602" RevisionGUID="470f6376-4cf7-46c4-999b-8475e73c6ee1" CreationDate="2010-08-20T02:53:03.233" UserId="1601" Text="Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: &#xD;&#xA;&#xD;&#xA;We like keeping iced coffee in the fridge, particularly in the summer. It's easiest to add sugar to the entire batch, but we both like differing amounts of sugar to coffee. Sugar doesn't dissolve in cold liquid very well. &#xD;&#xA;&#xD;&#xA;If I make a sugar suspension and put it in the fridge to sweeten the coffee as we drink it, will the mixture stay liquid or will the sugar crystals re-form? If this is impractical, can anyone offer another solution? " />
  <row Id="11005" PostHistoryTypeId="1" PostId="5602" RevisionGUID="470f6376-4cf7-46c4-999b-8475e73c6ee1" CreationDate="2010-08-20T02:53:03.233" UserId="1601" Text="Keeping a sugar solution in the fridge" />
  <row Id="11006" PostHistoryTypeId="3" PostId="5602" RevisionGUID="470f6376-4cf7-46c4-999b-8475e73c6ee1" CreationDate="2010-08-20T02:53:03.233" UserId="1601" Text="&lt;sugar&gt;&lt;coffee&gt;" />
  <row Id="11007" PostHistoryTypeId="2" PostId="5603" RevisionGUID="9b7bbbd3-5d95-4ab8-87fc-a4070c7cb666" CreationDate="2010-08-20T02:56:42.117" UserId="43" Text="I'm not sure which count as &quot;obvious.&quot; Ok, salt is obvious -- but what about pectin and paraffin. We use pectin when canning and paraffin when making Christmas cookies. Also, do weird sauces, like liquid smoke, count? We use liquid smoke when making barbecue sauce and salsa." />
  <row Id="11008" PostHistoryTypeId="16" PostId="5603" RevisionGUID="9b7bbbd3-5d95-4ab8-87fc-a4070c7cb666" CreationDate="2010-08-20T02:56:42.117" UserId="-1" />
  <row Id="11009" PostHistoryTypeId="2" PostId="5604" RevisionGUID="d5b5a053-f396-466a-b90c-4184dc57c0c7" CreationDate="2010-08-20T02:59:45.870" UserId="60" Text="Make a simple syrup. Simply dissolve one to two parts sugar into one part boiling water, cool, and pour into an empty 20oz soda bottle. As long as the sugar is fully dissolved it will remain syrupy, and not recrystallize. " />
  <row Id="11010" PostHistoryTypeId="2" PostId="5605" RevisionGUID="1b24eb9b-ad03-4995-8fc5-555906a25218" CreationDate="2010-08-20T03:00:42.107" UserId="43" Text="Our oven has a &quot;warm&quot; setting which is probably in the 200-250 F range. It's great for this. It won't last forever, but it will last long enough to finish dishes which are taking longer than expected or long enough to quiet the baby, answer the phone, etc." />
  <row Id="11011" PostHistoryTypeId="2" PostId="5606" RevisionGUID="a455e847-3b7d-470f-9737-5782e5b5ce57" CreationDate="2010-08-20T03:18:22.877" UserId="67" Text="I noticed the term &quot;just washed&quot; in the question.&#xD;&#xA;&#xD;&#xA;My suggestion is -- don't wash them before peeling.  Wash them *after* peeling.&#xD;&#xA;&#xD;&#xA;Water is what makes them slippery -- if anything, dirt adds traction as you're peeling.&#xD;&#xA;&#xD;&#xA;(and I tend to do one end, then the length of it, slowly rotating, then the other end ... no idea if that's faster or less slippery ... but for carrots, I always do the fatter end first, as I find it'd harder hold a peeled skinny side while peeling the fatter end)" />
  <row Id="11012" PostHistoryTypeId="6" PostId="5595" RevisionGUID="e0d3392f-02c2-4b95-8621-42797801f5a5" CreationDate="2010-08-20T03:20:02.717" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;refrigerator&gt;" />
  <row Id="11013" PostHistoryTypeId="2" PostId="5607" RevisionGUID="c4c3ab6a-c47d-4ea4-8e18-b0d560104381" CreationDate="2010-08-20T03:26:28.677" UserId="60" Text="I have to disagree with the simple reheating method. Bread goes stale through a loss of moisture. Applying dry heat simply doesn't do much beneficial besides toast your stale bread. &#xD;&#xA;&#xD;&#xA;Put the bread in a brown paper bag, dampen the top of the bag with water, and then microwave for a few seconds. " />
  <row Id="11014" PostHistoryTypeId="4" PostId="5571" RevisionGUID="f5886fbd-0fc5-4ae9-891f-deab2d47fd21" CreationDate="2010-08-20T03:37:02.973" UserId="60" Comment="Spell" Text="Is free-range chicken more flavourful?" />
  <row Id="11015" PostHistoryTypeId="6" PostId="5591" RevisionGUID="fc86059f-33e4-4fb4-84a0-26ea0d432259" CreationDate="2010-08-20T03:39:16.260" UserId="1443" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;wine&gt;" />
  <row Id="11016" PostHistoryTypeId="2" PostId="5608" RevisionGUID="591e78d1-6482-4282-8cf3-b95cc17910ff" CreationDate="2010-08-20T03:58:48.067" UserId="1664" Text="I do exactly that.&#xD;&#xA;&#xD;&#xA;I use a clear plastic squeeze bottles. I fill a mug 2/3 full with sugar, and top up with boiling water, stir, cool, funnel into the squeeze bottle, and keep in the fridge door. The squeeze bottle makes it easier to get the right amount of sugar into your beverage.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![squeeze bottle][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I don't even worry about keeping it sealed.  There's nothing much to oxidize. And the osmotic pressure of sugar solutions makes it very difficult for pathogens to live. This is why jams and jellies keep forever in your fridge. Like jams and jellies, the first thing you're probably going to see in the way of spoilage is mold.  In the case of simple syrup, we're talking dark thready stuff at the bottom of the bottle. This happens about a month out.  I chuck it, wash the bottle, and carry on.&#xD;&#xA;&#xD;&#xA;On a related note, I have a blog post about [iced coffee][2]. And it's kind of a little wrong. Cold-brew coffee is pretty good for making iced coffee, but it's not better than leftover percolated coffee.  Seriously. We make hot coffee at my workplace using this [cheapo percolator urn][3]. We learned from the reviews on Amazon that we could just pour off the leftover coffee in the afternoon and have excellent iced coffee.  And that's exactly what we do. (To be fair, we use [Gorilla coffee][4], so that might have something to do with it, but I think it'd be good with average coffee.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/AbTjc.jpg&#xD;&#xA;  [2]: http://richcooks.blogspot.com/2009/11/re-cold-brew.html&#xD;&#xA;  [3]: http://www.amazon.com/gp/product/B00008IHA1?ie=UTF8&amp;tag=alberthardwar-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00008IHA1&#xD;&#xA;  [4]: http://gorillacoffee.com/" />
  <row Id="11017" PostHistoryTypeId="2" PostId="5609" RevisionGUID="d96e495b-c0fb-488c-b646-6e6328e3c716" CreationDate="2010-08-20T04:02:21.290" UserId="486" Text="I've had a few [Label Rouge][1] chickens and definitely found them more tasty and richer flavored. You will notice that the bones are harder and in my opinion make a better stock. The meat looks less slimey than some of the typical US supermarket salt water injected fodder. Saying that, if you're just interested in breast meat I think it's a little harder to tell the difference. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.poultrylabelrouge.com/" />
  <row Id="11020" PostHistoryTypeId="2" PostId="5611" RevisionGUID="bd43f69a-9854-40c2-bc98-6be530ef3852" CreationDate="2010-08-20T04:56:50.987" UserId="1393" Text="I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be fruity and/or grassy? Obviously when possible I taste before buying, but in the event that I need to choose just based on bottle info, is there any way to increase my odds?" />
  <row Id="11021" PostHistoryTypeId="1" PostId="5611" RevisionGUID="bd43f69a-9854-40c2-bc98-6be530ef3852" CreationDate="2010-08-20T04:56:50.987" UserId="1393" Text="Flavor notes of olive oil varietals?" />
  <row Id="11022" PostHistoryTypeId="3" PostId="5611" RevisionGUID="bd43f69a-9854-40c2-bc98-6be530ef3852" CreationDate="2010-08-20T04:56:50.987" UserId="1393" Text="&lt;oil&gt;&lt;olive&gt;" />
  <row Id="11023" PostHistoryTypeId="2" PostId="5612" RevisionGUID="a0567918-2935-4e66-86e4-e8bfad5b8a53" CreationDate="2010-08-20T05:56:11.780" UserId="2073" Text="I have tons of basil in my herb spiral (see picture).&#xD;&#xA;&#xD;&#xA;However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce.&#xD;&#xA;&#xD;&#xA;Is there a way to use the basil flowers when cooking?&#xD;&#xA;" />
  <row Id="11024" PostHistoryTypeId="1" PostId="5612" RevisionGUID="a0567918-2935-4e66-86e4-e8bfad5b8a53" CreationDate="2010-08-20T05:56:11.780" UserId="2073" Text="Is there a use for basil flowers?" />
  <row Id="11025" PostHistoryTypeId="3" PostId="5612" RevisionGUID="a0567918-2935-4e66-86e4-e8bfad5b8a53" CreationDate="2010-08-20T05:56:11.780" UserId="2073" Text="&lt;basil&gt;" />
  <row Id="11026" PostHistoryTypeId="6" PostId="5611" RevisionGUID="5e67b74c-e627-4f8c-b54a-300b0df593b8" CreationDate="2010-08-20T07:05:40.023" UserId="1443" Comment="edited tags" Text="&lt;flavor&gt;&lt;oil&gt;&lt;shopping&gt;&lt;olive&gt;&lt;ingredient-selection&gt;" />
  <row Id="11027" PostHistoryTypeId="2" PostId="5613" RevisionGUID="3fae59ff-4f03-4bac-bb5d-53105b30b387" CreationDate="2010-08-20T07:23:32.383" UserId="2073" Text="I have 2 big pecan trees in my garden, which supply endless amounts of pecans. So I have a similar &quot;problem&quot;. And although pecans can stay tasty when stored in a dry place, they do loose their taste over time (~ after a year, although they're still good for cooking).&#xD;&#xA;&#xD;&#xA;Basically, what I like to do with my pecans is just eat them raw (without toasting, without salt, without sugar, just open them up one by one and eat them). Fresh pecans don't need any additions as they taste incredible when fresh.&#xD;&#xA;&#xD;&#xA;The fact that you have to peel them one by one, slows down the pace of eating, so by the time you've eaten 6-7 you're pretty full and tired of peeling :)&#xD;&#xA;&#xD;&#xA;Also, I just bring a bag of them to work and watch my colleagues enjoy pecans. It's actually became similar to a &quot;water cooler effect&quot; where everybody just hangs around the pecans, eating them and talking while taking a break. Which is much better than eating waffles as we normally do when pecans are not around." />
  <row Id="11028" PostHistoryTypeId="16" PostId="5613" RevisionGUID="3fae59ff-4f03-4bac-bb5d-53105b30b387" CreationDate="2010-08-20T07:23:32.383" UserId="-1" />
  <row Id="11032" PostHistoryTypeId="2" PostId="5615" RevisionGUID="64947f35-409d-442d-bab9-1eeb336a180c" CreationDate="2010-08-20T08:50:49.363" UserId="1805" Text="I've read somewere in the net that sushi is an extremely difficult food to prepare. It will take at least one year just to learn to cook the rice, and ten year to complete the experience.&#xD;&#xA;&#xD;&#xA;It's so difficult? To do a comparison, one could prepare a decent home sushi like one can prepare a decent home dish after some years of home cooking?&#xD;&#xA;&#xD;&#xA;It's more like a western chef that needs anyway to study and practice for a long time?" />
  <row Id="11033" PostHistoryTypeId="1" PostId="5615" RevisionGUID="64947f35-409d-442d-bab9-1eeb336a180c" CreationDate="2010-08-20T08:50:49.363" UserId="1805" Text="Is sushi so difficult?" />
  <row Id="11034" PostHistoryTypeId="3" PostId="5615" RevisionGUID="64947f35-409d-442d-bab9-1eeb336a180c" CreationDate="2010-08-20T08:50:49.363" UserId="1805" Text="&lt;sushi&gt;&lt;learning&gt;" />
  <row Id="11036" PostHistoryTypeId="2" PostId="5616" RevisionGUID="5a753a96-995b-4b24-ba84-933769149485" CreationDate="2010-08-20T08:59:38.017" UserId="60" Text="To be a professional, yes there are schools in Japan that take several years to complete including lengthy apprenticeship requirements. &#xD;&#xA;&#xD;&#xA;That said, I've taken a 3 hour sushi class and I can make sushi rice, maki, nigiri, and hand rolls just fine. They sometimes lack a little in the appearance department though." />
  <row Id="11037" PostHistoryTypeId="2" PostId="5617" RevisionGUID="fa961389-5d07-484d-a977-30203eb0d577" CreationDate="2010-08-20T09:04:53.947" UserId="60" Text="Ten minutes is way too long. You can either prepare them cold as Bob explains, or hot, but no more than 2-3 mins in near boiling water. " />
  <row Id="11038" PostHistoryTypeId="6" PostId="5577" RevisionGUID="3fa37be8-499f-43cb-8203-55634aef257a" CreationDate="2010-08-20T09:06:42.463" UserId="1443" Comment="edited tags" Text="&lt;recipe-problems&gt;&lt;noodles&gt;" />
  <row Id="11039" PostHistoryTypeId="6" PostId="5615" RevisionGUID="cd8084b2-2eab-49d1-9516-33a063e74e2c" CreationDate="2010-08-20T09:07:10.340" UserId="1443" Comment="edited tags" Text="&lt;sushi&gt;&lt;learning&gt;&lt;asian-cuisine&gt;" />
  <row Id="11040" PostHistoryTypeId="2" PostId="5618" RevisionGUID="86f0203b-9614-49f5-ad9d-0c21b43ee31d" CreationDate="2010-08-20T09:10:01.830" UserId="1443" Text="Like many crafts which originated in Japan, their sushi training more or less creates sushi artisans.  If you just want to make a snack, you'll have plenty of ability given a basic review of techniques.  You should focus your learning on understanding food-safety, getting the rice right, and making the roll not fall apart.  The rest is just levels of mastery which you need not approach in your kitchen in order to experiment and enjoy a good dish." />
  <row Id="11049" PostHistoryTypeId="16" PostId="5612" RevisionGUID="5d89fc2f-2cf4-4ca6-a3be-4e31c5063edd" CreationDate="2010-08-20T10:47:02.697" UserId="2073" />
  <row Id="11050" PostHistoryTypeId="5" PostId="5612" RevisionGUID="5d89fc2f-2cf4-4ca6-a3be-4e31c5063edd" CreationDate="2010-08-20T10:47:02.697" UserId="2073" Comment="Removed the &quot;see picture&quot; as I can't uplaod photos due to not enough rep." Text="I have tons of basil in my herb spiral.&#xD;&#xA;&#xD;&#xA;However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce.&#xD;&#xA;&#xD;&#xA;Is there a way to use the basil flowers when cooking?&#xD;&#xA;&#xD;&#xA;P.S. Sorry, I wanted to upload a picture of my herb spiral, and a picture of the basil flowers, but the SE engine did not let me as I don't have enough reputation." />
  <row Id="11052" PostHistoryTypeId="2" PostId="5622" RevisionGUID="966a9997-8a0f-4ddb-8688-30f35ffdaf54" CreationDate="2010-08-20T11:36:28.487" UserId="1220" Text="Tasting it is the only reliable way. Oil made from ripened olives is usually said to have a milder taste. Unfortunately that information is rarely on the bottle.&#xD;&#xA;&#xD;&#xA;Also I do not trust descriptions or names like &quot;Fruttato&quot; much, it just differentiates varieties of the same brand." />
  <row Id="11053" PostHistoryTypeId="2" PostId="5623" RevisionGUID="0a974986-0314-40b3-b143-90239a1d72a3" CreationDate="2010-08-20T11:50:09.330" UserId="1274" Text="Yes, you can use them just as you'd use basil leaves. They're generally milder tasting and more decorative in your dish.&#xD;&#xA;&#xD;&#xA;Also - from flowers to seeds - a new harvest is also an opportunity." />
  <row Id="11054" PostHistoryTypeId="16" PostId="5623" RevisionGUID="0a974986-0314-40b3-b143-90239a1d72a3" CreationDate="2010-08-20T11:50:09.330" UserId="-1" />
  <row Id="11055" PostHistoryTypeId="2" PostId="5624" RevisionGUID="54d8e0e2-a97b-4122-8596-4c84b865928d" CreationDate="2010-08-20T12:12:50.847" UserId="2001" Text="Personally- I use the sushi rice recipe from &quot;The Joy of Cooking&quot; and it worked on the first try.&#xD;&#xA;&#xD;&#xA;You should definitely not be afraid to try it.&#xD;&#xA;It took a couple tries getting the technique right for making the rolls but it's a fun family activity as the children get to pick their fillings, etc.&#xD;&#xA;" />
  <row Id="11056" PostHistoryTypeId="2" PostId="5625" RevisionGUID="35a3871c-8cfe-4ffd-83a7-7a3ea01306d7" CreationDate="2010-08-20T12:36:42.423" UserId="1887" Text="If you pinch off the basil flowers as they start to grow, the plant will produce more leaves. (Yes, this is a horticultural answer, but it will help you make more yummy dishes with the leaves.)" />
  <row Id="11057" PostHistoryTypeId="16" PostId="5625" RevisionGUID="35a3871c-8cfe-4ffd-83a7-7a3ea01306d7" CreationDate="2010-08-20T12:36:42.423" UserId="-1" />
  <row Id="11058" PostHistoryTypeId="5" PostId="5599" RevisionGUID="8638ddc1-6a2e-4e0b-8ab9-6629fe0656a0" CreationDate="2010-08-20T12:40:14.790" UserId="1887" Comment="Edited for grammar" Text="If you are going to cook chestnuts, you need to score them first. Most commonly, they're scored in an X pattern -- try to do it on the side away from the flattest side. Make sure you cut all the way through the shell. Then as they cook, the shell will actually peel back slightly as they cook. Here's a [link][1] with pictures about baking them. (425 degrees until they're done, 20 to 30 minutes.)&#xD;&#xA;&#xD;&#xA;For certain recipes, you can also boil them. According to [this website][2], you can boil them for about 3 minutes and then peel them. You then will need to finish cooking them in your recipe. Or you can boil them in the shell for 15-20 minutes. This will lead to them falling apart -- which may be appropriate for a chestnut puree.  &#xD;&#xA;&#xD;&#xA;Still another method I found is to cook them in oil, as described [here][3]. Cook for 5-10 minutes, stirring constantly. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://startcooking.com/blog/299/How-to-Roast-Chestnuts&#xD;&#xA;  [2]: http://startcooking.com/blog/299/How-to-Roast-Chestnuts&#xD;&#xA;  [3]: http://nutgourmet.wordpress.com/2009/02/12/cooking-and-peeling-chestnuts/" />
  <row Id="11059" PostHistoryTypeId="2" PostId="5626" RevisionGUID="7f35db50-dac6-410f-9226-7cf351296af9" CreationDate="2010-08-20T12:53:24.943" UserId="177" Text="If I am making Homemade, wine based, vinegar, is there a way to tell if it's just plain soured wine?  One recipe described the process as leaving the wine mixture open for a few weeks - is there a turning point: Vinegar versus bad wine?" />
  <row Id="11060" PostHistoryTypeId="1" PostId="5626" RevisionGUID="7f35db50-dac6-410f-9226-7cf351296af9" CreationDate="2010-08-20T12:53:24.943" UserId="177" Text="When is homemade, wine based, vinegar simply bad wine?" />
  <row Id="11061" PostHistoryTypeId="3" PostId="5626" RevisionGUID="7f35db50-dac6-410f-9226-7cf351296af9" CreationDate="2010-08-20T12:53:24.943" UserId="177" Text="&lt;vinegar&gt;&lt;wine&gt;" />
  <row Id="11062" PostHistoryTypeId="2" PostId="5627" RevisionGUID="78e953ad-40a4-4470-928d-2cae52b0d496" CreationDate="2010-08-20T12:59:58.037" UserId="377" Text="I have a can of chick peas, but am unsure what to do with them.  I have enjoyed them in various Indian dishes, but am entirely inexperienced at preparing Indian cuisine and have a great lack of ingredients presently available (as I am moving shortly).&#xD;&#xA;&#xD;&#xA;Is there something I can do with them with minimal additional ingredients?" />
  <row Id="11063" PostHistoryTypeId="1" PostId="5627" RevisionGUID="78e953ad-40a4-4470-928d-2cae52b0d496" CreationDate="2010-08-20T12:59:58.037" UserId="377" Text="I inherited a can of chick peas. What should I do with them?" />
  <row Id="11064" PostHistoryTypeId="3" PostId="5627" RevisionGUID="78e953ad-40a4-4470-928d-2cae52b0d496" CreationDate="2010-08-20T12:59:58.037" UserId="377" Text="&lt;indian-cuisine&gt;" />
  <row Id="11065" PostHistoryTypeId="16" PostId="5627" RevisionGUID="52a41448-a225-4b92-928d-9f5c72df29ee" CreationDate="2010-08-20T13:07:33.703" UserId="377" />
  <row Id="11066" PostHistoryTypeId="2" PostId="5628" RevisionGUID="7b51504d-be9c-4ee3-a30c-2cc48580d1ef" CreationDate="2010-08-20T13:08:50.580" UserId="1816" Text="As a gag gift after my wedding one relative of mine placed a huge can of chickpeas in a box and very nicely in gorgeous wedding paper.  What a surprise to find the chickpeas inside.  Here's what we've considered doing:&#xD;&#xA;&#xD;&#xA;1. Hummus!  You will need tahini as an additional ingredient, if you don't have it.  It will be wonderful on crackers, with naan, on pitas, on bagels, or on pita chips.&#xD;&#xA;2. Bake your chickpeas until they become crispy.  I'd spice them however you see fit before hand and toss with a bit of olive oil.  Eat as a wonderful snack.  This barely requires any extras.&#xD;&#xA;3. Stir fry them with some vegetables and serve over rice or noodles as part of a main dish." />
  <row Id="11067" PostHistoryTypeId="16" PostId="5628" RevisionGUID="7b51504d-be9c-4ee3-a30c-2cc48580d1ef" CreationDate="2010-08-20T13:08:50.580" UserId="-1" />
  <row Id="11068" PostHistoryTypeId="2" PostId="5629" RevisionGUID="4375f70b-ad82-4a53-b8c9-49d6fcfc4cdc" CreationDate="2010-08-20T13:09:36.040" UserId="1443" Text="The easiest thing to make is hummus.  Do you have a food processor?  Put in the chickpeas, lemon juice, salt, pepper, 1 clove of crushed garlic, a little olive oil, a touch of cayenne pepper and blend until smooth. Serve with chips or vegetables or toasted pita." />
  <row Id="11069" PostHistoryTypeId="16" PostId="5629" RevisionGUID="4375f70b-ad82-4a53-b8c9-49d6fcfc4cdc" CreationDate="2010-08-20T13:09:36.040" UserId="-1" />
  <row Id="11070" PostHistoryTypeId="2" PostId="5630" RevisionGUID="b4f73f00-aaff-4195-b590-f5e0f34ce087" CreationDate="2010-08-20T13:13:41.180" UserId="4151" Text="I use them to make something similar to this: [spanish chickpeas and chorizo][1].&#xD;&#xA;&#xD;&#xA;It has quite a strong taste, I usually combine it with other recipes tapas-style for variety.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholefoodsmarket.com/recipes/119" />
  <row Id="11071" PostHistoryTypeId="16" PostId="5630" RevisionGUID="b4f73f00-aaff-4195-b590-f5e0f34ce087" CreationDate="2010-08-20T13:13:41.180" UserId="-1" />
  <row Id="11072" PostHistoryTypeId="2" PostId="5631" RevisionGUID="8f49c246-d54b-4def-89fa-4d413e1a6789" CreationDate="2010-08-20T13:17:07.230" UserId="4151" Text="You should get a flabby-looking bacterial colony in there called [mother of vinegar][1]. That's the little guys that turn the alcohol into vinegar.&#xD;&#xA;&#xD;&#xA;I'm not sure how easy it is for it to form spontaneously and/or to introduce it. Mine has been around for quite a while, borrowed a small piece from my parent's when I left the house. I just refill the bottle with red wine and filter as much as I need with a coffee filter to use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mother_of_vinegar" />
  <row Id="11073" PostHistoryTypeId="5" PostId="5629" RevisionGUID="6a22618a-8803-4ea0-9ac1-06b97efb0641" CreationDate="2010-08-20T13:19:10.893" UserId="1443" Comment="added 353 characters in body" Text="The easiest thing to make is hummus.  Do you have a food processor?  Put in the chickpeas (not all the liquid from the can), lemon juice, salt, pepper, 1 clove of crushed garlic, a little olive oil, a touch of cayenne pepper and blend until smooth. Serve with chips or vegetables or toasted pita.&#xD;&#xA;&#xD;&#xA;Hummus is typically made with a nut butter, traditionally a sesame butter called Tahini.  You can substitute other nuts like walnuts or hazelnuts and blend them into the hummus (even better if you lightly toast them first).  Adjust the liquid in your recipe by adding a little water or liquid from the chickpea can." />
  <row Id="11074" PostHistoryTypeId="2" PostId="5632" RevisionGUID="34bb5336-bed9-4acf-a083-cca1c212c771" CreationDate="2010-08-20T13:20:28.190" UserId="4151" Text="Honestly, I use them as a sign that it's time to toss the basil plant." />
  <row Id="11075" PostHistoryTypeId="16" PostId="5632" RevisionGUID="34bb5336-bed9-4acf-a083-cca1c212c771" CreationDate="2010-08-20T13:20:28.190" UserId="-1" />
  <row Id="11076" PostHistoryTypeId="2" PostId="5633" RevisionGUID="8a6c1c36-1be3-4c4c-be54-bc8d8e945890" CreationDate="2010-08-20T13:20:28.533" UserId="1259" Text="Last night, a dish called for a drizzle of balsamic reduction. I thought that, in order to get a good reduction and not burn anything, I'd need way more balsamic than the recipe called for. &#xD;&#xA;&#xD;&#xA;Is there a way to make very small yields of balsamic reduction?&#xD;&#xA;" />
  <row Id="11077" PostHistoryTypeId="1" PostId="5633" RevisionGUID="8a6c1c36-1be3-4c4c-be54-bc8d8e945890" CreationDate="2010-08-20T13:20:28.533" UserId="1259" Text="How can I make very small quantities of balsamic reduction?" />
  <row Id="11078" PostHistoryTypeId="3" PostId="5633" RevisionGUID="8a6c1c36-1be3-4c4c-be54-bc8d8e945890" CreationDate="2010-08-20T13:20:28.533" UserId="1259" Text="&lt;please-remove-this-tag&gt;&lt;ingredients&gt;&lt;vinegar&gt;" />
  <row Id="11079" PostHistoryTypeId="2" PostId="5634" RevisionGUID="ebf7502c-5753-46b7-b675-41e737456368" CreationDate="2010-08-20T13:23:11.103" UserId="1259" Text="Related to [making small quantities of balsamic reduction][1], if I make a large quantity of balsamic reduction, how long will it keep? What's the best way to store it?&#xD;&#xA;&#xD;&#xA;I know vinegar will keep for a long time, but the reduction tastes so sweet and so not vinegary that I have no faith that preservation is related. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5633/how-can-i-make-very-small-quantities-of-balsamic-reduction" />
  <row Id="11080" PostHistoryTypeId="1" PostId="5634" RevisionGUID="ebf7502c-5753-46b7-b675-41e737456368" CreationDate="2010-08-20T13:23:11.103" UserId="1259" Text="How long will a balsamic reduction keep?" />
  <row Id="11081" PostHistoryTypeId="3" PostId="5634" RevisionGUID="ebf7502c-5753-46b7-b675-41e737456368" CreationDate="2010-08-20T13:23:11.103" UserId="1259" Text="&lt;food-preservation&gt;&lt;vinegar&gt;" />
  <row Id="11082" PostHistoryTypeId="2" PostId="5635" RevisionGUID="d963b806-b3b3-4204-841e-bb575802c03a" CreationDate="2010-08-20T13:24:37.933" UserId="1816" Text="Personally I've made small quantities like that without burning them.  It's easier if you use the smallest pan you have." />
  <row Id="11083" PostHistoryTypeId="2" PostId="5636" RevisionGUID="36b8d94c-858c-49ff-b109-e6244d28495f" CreationDate="2010-08-20T13:24:56.843" UserId="2078" Text="Since nearly all the important pros and cons are already listed, I just want to add one more thing:&#xD;&#xA;&#xD;&#xA;Induction cooking produces electro-magnetic hazards. It doesn't seem to be quite clear what possible effects that may cause on human body (e.g. radiation that hits your eyes). Some say none, some say there may be effects ... Just like the question wether or not a mobile phone may be harmfull to your brain while doing a phone call.&#xD;&#xA;&#xD;&#xA;Same for the stuff you put in the pan that is exposed to this radiation. It could be possible that it may influence the food's structure/molecules.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11084" PostHistoryTypeId="16" PostId="5636" RevisionGUID="36b8d94c-858c-49ff-b109-e6244d28495f" CreationDate="2010-08-20T13:24:56.843" UserId="-1" />
  <row Id="11085" PostHistoryTypeId="2" PostId="5637" RevisionGUID="53cd5b28-b3bc-429c-95a2-6cc06a571c79" CreationDate="2010-08-20T13:25:46.233" UserId="1443" Text="Just speaking generally, why would reducing less liquid be more of an issue if you watch the heat?  It would probably reduce very quickly, like in 2-3 minutes on low-medium heat." />
  <row Id="11086" PostHistoryTypeId="2" PostId="5638" RevisionGUID="59735b44-89d3-4922-8763-715593873d8b" CreationDate="2010-08-20T13:26:58.850" UserId="1259" Text="I wanted to put some spicy, crispy, crumbled [coppa][1] over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before. &#xD;&#xA;&#xD;&#xA;Why did it get spicier?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Capicola" />
  <row Id="11087" PostHistoryTypeId="1" PostId="5638" RevisionGUID="59735b44-89d3-4922-8763-715593873d8b" CreationDate="2010-08-20T13:26:58.850" UserId="1259" Text="Why did my coppa get spicier after being microwaved?" />
  <row Id="11088" PostHistoryTypeId="3" PostId="5638" RevisionGUID="59735b44-89d3-4922-8763-715593873d8b" CreationDate="2010-08-20T13:26:58.850" UserId="1259" Text="&lt;food-differences&gt;&lt;sausages&gt;&lt;spicy-hot&gt;" />
  <row Id="11089" PostHistoryTypeId="6" PostId="5634" RevisionGUID="eab740b0-7dfd-475a-8995-cdcccc1c2278" CreationDate="2010-08-20T13:28:46.820" UserId="1443" Comment="changed up tags.  believe food-preservation is for pickling/curing, etc. not storage" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;vinegar&gt;" />
  <row Id="11090" PostHistoryTypeId="5" PostId="5635" RevisionGUID="963888aa-2a9f-4f9f-9235-f3e08225f69c" CreationDate="2010-08-20T13:41:14.583" UserId="1816" Comment="added 104 characters in body" Text="Personally I've made small quantities like that without burning them.  It's easier if you use the smallest pan you have.  Using a smaller pan gets the liquid more to a depth you'd expect from a larger amount in a larger pan." />
  <row Id="11091" PostHistoryTypeId="2" PostId="5639" RevisionGUID="293ea87d-cd51-4108-b2eb-cf4b5b9cafa4" CreationDate="2010-08-20T13:53:37.403" UserId="1879" Text="If the potatoes really are shooting out of your hands, you might try something as simple as loosening your grip. When I peel potatoes, I don't even squeeze with the hand in which I'm holding it. Generally, putting a lot of pressure on anything when working with knives or other sharp implements can be risky." />
  <row Id="11092" PostHistoryTypeId="2" PostId="5640" RevisionGUID="36f43091-c234-4b6e-8a1f-8ad8c833647e" CreationDate="2010-08-20T14:04:23.543" UserId="1887" Text="You can also make an easy curried couscous recipe by putting drained chickpeas, oil, curry powder, frozen peas, (maybe also some frozen cubed carrots), and golden raisins in the water for the couscous. Boil and add the couscous, then fluff after the couscous cooks. &#xD;&#xA;&#xD;&#xA;This can be dressed up with whatever other frozen vegetables you like in the water. It can be topped with chopped green onions (scallions), or herbs such as parsley or cilantro, or finely chopped and toasted nuts. You can also serve it with yogurt. Dress up the seasoning by adding salt and pepper, garam masala instead of the curry powder, or other spices. If you like it spicy, add a pinch of cayenne pepper. " />
  <row Id="11093" PostHistoryTypeId="16" PostId="5640" RevisionGUID="36f43091-c234-4b6e-8a1f-8ad8c833647e" CreationDate="2010-08-20T14:04:23.543" UserId="-1" />
  <row Id="11094" PostHistoryTypeId="2" PostId="5641" RevisionGUID="e287691e-4591-4a88-954b-204e14602794" CreationDate="2010-08-20T14:08:10.460" UserId="364" Text="Why would liquid half-and-half creamer curdle when poured into hot coffee? This happens to me sometimes, and I'm not sure why. Could it have something to do with either the coffee being too hot or the creamer being too cold?" />
  <row Id="11095" PostHistoryTypeId="1" PostId="5641" RevisionGUID="e287691e-4591-4a88-954b-204e14602794" CreationDate="2010-08-20T14:08:10.460" UserId="364" Text="Why is cream curdled in coffee?" />
  <row Id="11096" PostHistoryTypeId="3" PostId="5641" RevisionGUID="e287691e-4591-4a88-954b-204e14602794" CreationDate="2010-08-20T14:08:10.460" UserId="364" Text="&lt;coffee&gt;&lt;cream&gt;" />
  <row Id="11097" PostHistoryTypeId="2" PostId="5642" RevisionGUID="9300cd10-d70e-45a2-9d4f-2a828b2cbe44" CreationDate="2010-08-20T14:14:09.577" UserId="1816" Text="I would think this is happening because your cream is just about to turn sour.   &#xD;&#xA;&#xD;&#xA;As cream ages, lactic acid builds up in it.  The acidity in your coffee is enough at that point to push the cream over the edge to curdling.  &#xD;&#xA;&#xD;&#xA;Try newer cream or a very low-acid coffee with old cream and you should be OK." />
  <row Id="11098" PostHistoryTypeId="2" PostId="5643" RevisionGUID="862241e8-7d13-4b0e-9313-64b42ec92633" CreationDate="2010-08-20T14:14:27.203" UserId="1443" Text="The microwave caused heat which released oils from the coppa's spice blend, including capsaicin." />
  <row Id="11101" PostHistoryTypeId="2" PostId="5645" RevisionGUID="310ba161-1013-4a43-aef2-24be390e51b0" CreationDate="2010-08-20T14:17:09.103" UserId="1443" Text="A different idea, don't peel them at all.  I can't think of a dish where I wouldn't rather have the earthy, crispy, chewy skin of a potato.  Just run the under water and lightly brush the dirt off, cut out any eyes, and be on your way.  This is somewhat of a non-answer, but it's how I approach most tedious cooking tasks." />
  <row Id="11102" PostHistoryTypeId="2" PostId="5646" RevisionGUID="52342c21-fe0f-44a2-abf9-1bb6d092d449" CreationDate="2010-08-20T14:19:20.110" UserId="15" Text="Add them to your salds." />
  <row Id="11103" PostHistoryTypeId="16" PostId="5646" RevisionGUID="52342c21-fe0f-44a2-abf9-1bb6d092d449" CreationDate="2010-08-20T14:19:20.110" UserId="-1" />
  <row Id="11104" PostHistoryTypeId="2" PostId="5647" RevisionGUID="9a9d03fd-58d6-45a7-b446-8d5d48f3f519" CreationDate="2010-08-20T15:01:02.257" UserId="218" Text="It tastes sweet, but it's still acidic as hell. On top of that, the reduction process is UHT pasteurization at its most basic. It'll last a long time, three weeks or a month at least, as long as you didn't add anything weird to it.&#xD;&#xA;&#xD;&#xA;Note: in my mind balsamic reduction is balsamic vinegar, reduced. No cornstarch no, sugar, no nothing. If you add stuff to it, that's definitely going to affect it's shelf life.&#xD;&#xA;" />
  <row Id="11105" PostHistoryTypeId="2" PostId="5648" RevisionGUID="0834383b-c279-4ff0-ac19-8a1dac686180" CreationDate="2010-08-20T15:09:32.333" UserId="1393" Text="I've got quite a few recipes that use chickpeas on my blog. Here are a few:&#xD;&#xA;[Savory Chickpea Cakes with Tomato Jam][1],&#xD;&#xA;[Chana Masala][2],&#xD;&#xA;[Chickpea Potluck Salad][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2010/07/chickpea-cakes-recipe.html&#xD;&#xA;  [2]: http://www.herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html&#xD;&#xA;  [3]: http://www.herbivoracious.com/2008/08/how-to-make-a-d.html" />
  <row Id="11106" PostHistoryTypeId="16" PostId="5648" RevisionGUID="0834383b-c279-4ff0-ac19-8a1dac686180" CreationDate="2010-08-20T15:09:32.333" UserId="-1" />
  <row Id="11107" PostHistoryTypeId="5" PostId="5647" RevisionGUID="64acae6e-d96c-4bec-b29a-8dcfcb4c68d7" CreationDate="2010-08-20T15:10:53.160" UserId="218" Comment="added 20 characters in body" Text="It tastes sweet, but it's still acidic as hell. On top of that, the reduction process is UHT pasteurization at its most basic. It'll last a long time in the refrigerator, three weeks or a month at least, as long as you didn't add anything weird to it.&#xD;&#xA;&#xD;&#xA;Note: in my mind balsamic reduction is balsamic vinegar, reduced. No cornstarch no, sugar, no nothing. If you add stuff to it, that's definitely going to affect it's shelf life.&#xD;&#xA;" />
  <row Id="11108" PostHistoryTypeId="2" PostId="5649" RevisionGUID="848830a5-41bd-4ea0-a85b-5557ea47fae1" CreationDate="2010-08-20T15:12:22.470" UserId="1393" Text="I've sometimes made small reductions in the microwave. Just put the liquid in a much deeper container than it fits in so it doesn't make a mess, and run it on 50% power, check every 30 seconds or so until it is reduced to the degree you need." />
  <row Id="11110" PostHistoryTypeId="5" PostId="5646" RevisionGUID="c5f92fa7-154d-4a24-a681-5d7638ca118e" CreationDate="2010-08-20T15:18:55.697" UserId="364" Comment="Corrected typo: salds --&gt; salads" Text="Add them to your salads." />
  <row Id="11111" PostHistoryTypeId="2" PostId="5651" RevisionGUID="d9d6a461-2bd9-49bc-bc2b-fc1df8396855" CreationDate="2010-08-20T15:19:48.800" UserId="624" Text="It should last years. If the reduction contains just vinegar, reduced until thick. This yields a very acidic solution very high in sugar (partly caramelized, depending on how long it was cooked). Other than sugar and acetic acid, there are some polyphenols and other gunk, some aromatics, and a bit of water.&#xD;&#xA;&#xD;&#xA;There are two primary ways that food spoils: decay by microorganisms and oxidation. Decay happens when things get stinky and slimy, such as meat that has been left in a warm place for a few days. Bacteria can live in a lot of habitats, but need fairly mild conditions to thrive. Oxidation occurs when unsaturated fats (and other substances) pick up rogue chemicals from the environment, and is often refereed to as 'rancid'. This process will occur whenever something that can oxidize is exposed to air, but tends to progress slowly.&#xD;&#xA;&#xD;&#xA;In the case of a balsamic reduction, the high acid and sugar content will stop bacterial growth. Since the reduction also contains acid, anything that could have been oxidized has already oxidized. Therefore a balsamic reduction should last pretty much forever. You might want to seal it up to keep bugs from getting in it, but other than that, it should be stable for years." />
  <row Id="11112" PostHistoryTypeId="2" PostId="5652" RevisionGUID="68f37dc2-bca8-443a-b590-425872e0429f" CreationDate="2010-08-20T15:24:49.750" UserId="1382" Text="You can make crispy roasted chickpeas, easy to do in the oven around 400 and you can use any seasoning you have on hand to spice them up!" />
  <row Id="11113" PostHistoryTypeId="16" PostId="5652" RevisionGUID="68f37dc2-bca8-443a-b590-425872e0429f" CreationDate="2010-08-20T15:24:49.750" UserId="-1" />
  <row Id="11114" PostHistoryTypeId="2" PostId="5653" RevisionGUID="0aa50f8f-bd80-4485-acc6-f92b9ba6010d" CreationDate="2010-08-20T15:34:08.187" UserId="624" Text="There is not really a turning point. The way that wine goes bad is the process of making vinegar. From wikipedia:&#xD;&#xA;&#xD;&#xA;The word &quot;vinegar&quot; derives from the Old French vin aigre, meaning &quot;sour wine&quot;.&#xD;&#xA;&#xD;&#xA;The Canadian government limits things that can be sold as 'vinegar' to something with an acetic acid content of 4-12%, so you could do the technical-bureaucratic thing and wait for the acetic acid to get up to 4%.&#xD;&#xA;&#xD;&#xA;If you aren't hung up on technicalities, then you can  use it as soon as it gets sour enough. It is done when all the alcohol has been changed to acetic acid, but it is a bit hard to taste since the acetic flavor dominates." />
  <row Id="11115" PostHistoryTypeId="6" PostId="5510" RevisionGUID="4b6ec51c-2683-41b8-968f-dba8eb808777" CreationDate="2010-08-20T15:36:14.893" UserId="364" Comment="Tag: added mexican-cuisine" Text="&lt;mexican-cuisine&gt;&lt;tortilla&gt;" />
  <row Id="11116" PostHistoryTypeId="6" PostId="5456" RevisionGUID="c7415148-3b86-4908-a9cc-f5d974f20463" CreationDate="2010-08-20T15:36:57.873" UserId="15" Comment="edited tags" Text="&lt;ingredients&gt;&lt;beans&gt;&lt;peppers&gt;&lt;chili&gt;&lt;venison&gt;" />
  <row Id="11117" PostHistoryTypeId="6" PostId="5627" RevisionGUID="5451701b-1264-4719-ba24-39d994faf9d6" CreationDate="2010-08-20T15:38:52.847" UserId="364" Comment="Tag: added &quot;beans&quot; b/c chick peas = garbanzo beans" Text="&lt;indian-cuisine&gt;&lt;beans&gt;" />
  <row Id="11118" PostHistoryTypeId="6" PostId="5612" RevisionGUID="0408bb57-77df-48a6-ad40-373251dfb3e7" CreationDate="2010-08-20T15:41:32.673" UserId="364" Comment="Tag: added &quot;flowers&quot; b/c it already exists (from hops question) and I could see someone being an expert on the use of various flowers &amp; flowering plants in the kitchen. Feel free to knock it down if you think I'm off base." Text="&lt;basil&gt;&lt;flowers&gt;" />
  <row Id="11119" PostHistoryTypeId="2" PostId="5654" RevisionGUID="7f72efac-5868-42e2-a97d-4c1812b3a81a" CreationDate="2010-08-20T15:49:11.047" UserId="364" Text="I'm not as familiar with citrus, but tomatoes and peppers can develop something called blossom-end rot. This is caused by the plant not receiving enough nutrients (specifically calcium), whether b/c the plant isn't getting enough water and thus can't get the nutrients out of the soil or b/c the soil is deficient. &#xD;&#xA;&#xD;&#xA;Regarding whether it's safe to eat, a tomato w/ blossom end rot is still safe to eat, once you remove the affected area. &#xD;&#xA;&#xD;&#xA;I hope this is helpful! &#xD;&#xA;&#xD;&#xA;Do you have a picture of the orange in question? That would help greatly with diagnosis. " />
  <row Id="11120" PostHistoryTypeId="5" PostId="5647" RevisionGUID="d8fde7a3-ddd7-4791-b55b-f21c9f2c02f7" CreationDate="2010-08-20T15:52:28.643" UserId="364" Comment="Grammar: it's --&gt; its" Text="It tastes sweet, but it's still acidic as hell. On top of that, the reduction process is UHT pasteurization at its most basic. It'll last a long time in the refrigerator, three weeks or a month at least, as long as you didn't add anything weird to it.&#xD;&#xA;&#xD;&#xA;Note: in my mind balsamic reduction is balsamic vinegar, reduced. No cornstarch no, sugar, no nothing. If you add stuff to it, that's definitely going to affect its shelf life.&#xD;&#xA;" />
  <row Id="11121" PostHistoryTypeId="5" PostId="5626" RevisionGUID="a6b8349e-6906-4515-9454-2aa62680fe17" CreationDate="2010-08-20T15:54:53.290" UserId="364" Comment="Grammar: comma issues" Text="If I am making homemade wine-based vinegar, is there a way to tell if it's just plain soured wine?  One recipe described the process as leaving the wine mixture open for a few weeks - is there a turning point: Vinegar versus bad wine?" />
  <row Id="11122" PostHistoryTypeId="4" PostId="5626" RevisionGUID="a6b8349e-6906-4515-9454-2aa62680fe17" CreationDate="2010-08-20T15:54:53.290" UserId="364" Comment="Grammar: comma issues" Text="When is homemade wine-based vinegar simply bad wine?" />
  <row Id="11123" PostHistoryTypeId="4" PostId="5612" RevisionGUID="a25fa85d-36c0-4859-9f27-ede264c5e3db" CreationDate="2010-08-20T16:00:21.537" UserId="60" Comment="edited title" Text="What uses are there for basil flowers?" />
  <row Id="11125" PostHistoryTypeId="2" PostId="5655" RevisionGUID="ad4d5339-1c94-45b8-a69b-72de761a4597" CreationDate="2010-08-20T16:28:36.057" UserId="1236" Text="If you wanted to use them in cooking, I would recommend putting them in a satchel (tie some cheesecloth with cooking twine), as I know some people who don't actually like to eat the flowers, but enjoy the bitter tang they'll add to a dish.&#xD;&#xA;&#xD;&#xA;They are edible, however, so if it turns out you like them, they make a beautiful garnish for a salad.  I'm not a huge fan, so I generally stick with Martha's suggestion and keep them pinched so the plant produces more leaves.  &#xD;&#xA;&#xD;&#xA;Once the flowers appear, the plants energy and resources become more dedicated to flowering, and the leaf growth suffers.  As mentioned in my comment on Martha's answer, I find that when the leaf growth suffers, the flavor of the leaves suffers as well.&#xD;&#xA;&#xD;&#xA;[This site][1] recommends putting the basil flowers in olive oil, shaking, and leaving on a window sill for a month to make a light basil olive oil.  I've never tried this, and I'm interested, though I'm a little wary of leaving olive oil in a clear container in the sun for a month.  The general idea seems cool, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.telegraph.co.uk/gardening/3343690/Cooking-with-flowers-for-floral-flavour.html" />
  <row Id="11126" PostHistoryTypeId="16" PostId="5655" RevisionGUID="ad4d5339-1c94-45b8-a69b-72de761a4597" CreationDate="2010-08-20T16:28:36.057" UserId="-1" />
  <row Id="11127" PostHistoryTypeId="2" PostId="5656" RevisionGUID="fa483ded-ab7c-42f0-bf19-ad03258f8cfc" CreationDate="2010-08-20T16:33:21.090" UserId="15" Text="[Follow up to Bean Selection][1] I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn. There was a sister thread to this about deciding on a bean. Thanks to @justkt 's suggestion i am keeping it simple with chili beans (the kidney beans in sauce). However, as i was thinking about the heat, i forgot the other crucial element: the sweet.&#xD;&#xA;&#xD;&#xA;For me a good chili isnt just kinda hot: It should be perfectly good and hot, but kept in check with sweet. This in particular is why you see a decent habanero hot sauce with lime, lemon etc in it. Normally I add citrus fruits to my chili.&#xD;&#xA;&#xD;&#xA;Since I am cooking Venison, stewed in Stout beer, and hoping for a dark woods moodiness to the food I am thinking of breaking away from the norm. What sweet would you bring to chili in this case?&#xD;&#xA;&#xD;&#xA; - I googled 'what fruit pairs well with venison' and cherry (for its acidity) was suggested. This is a really sexy idea to me, but i am unsure if thats just my brain overthinking it. if added, i suppose it should be as a salty puree, probably quite early in the staging (ie when the meat is prepared and added with the beer).&#xD;&#xA; &#xD;&#xA; - normally i add the components in this order (and it works well): garlic, onions, spices, beer reduction, tomatoes, meat, [fruit x?] beer reduction, beans... and typically have it simmer for 4-6 hours. Will this make a grilled venison steak tough or tender?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5456/help-with-a-chili-recipe-need-help-on-bean-selection" />
  <row Id="11128" PostHistoryTypeId="1" PostId="5656" RevisionGUID="fa483ded-ab7c-42f0-bf19-ad03258f8cfc" CreationDate="2010-08-20T16:33:21.090" UserId="15" Text="Help with a chili recipe: need help on fruit/sweet selection" />
  <row Id="11129" PostHistoryTypeId="3" PostId="5656" RevisionGUID="fa483ded-ab7c-42f0-bf19-ad03258f8cfc" CreationDate="2010-08-20T16:33:21.090" UserId="15" Text="&lt;beer&gt;&lt;soup&gt;&lt;chili&gt;&lt;venison&gt;&lt;base&gt;" />
  <row Id="11130" PostHistoryTypeId="5" PostId="5645" RevisionGUID="fa139950-4bd9-423a-b051-894373d0c752" CreationDate="2010-08-20T16:33:51.230" UserId="1443" Comment="added 1 characters in body" Text="A different idea, don't peel them at all.  I can't think of a dish where I wouldn't rather have the earthy, crispy, chewy skin of a potato.  Just run them under water and lightly brush the dirt off, cut out any eyes, and be on your way.  This is somewhat of a non-answer, but it's how I approach most tedious cooking tasks." />
  <row Id="11131" PostHistoryTypeId="2" PostId="5657" RevisionGUID="2b967e9a-9d7e-4a2a-b773-c7f1a89ea919" CreationDate="2010-08-20T16:37:02.303" UserId="2065" Text="I melted chocolate to put on top of some caramel flapjacks.  The chocolate wasn't very runny so I added a little bit of olive oil.  However this made it grainy and lumpy as if I had added water.&#xD;&#xA;&#xD;&#xA;Should I have used vegetable oil instead, or should this have worked as I expected?" />
  <row Id="11132" PostHistoryTypeId="1" PostId="5657" RevisionGUID="2b967e9a-9d7e-4a2a-b773-c7f1a89ea919" CreationDate="2010-08-20T16:37:02.303" UserId="2065" Text="Melted chocolate + olive oil = lumpy mess" />
  <row Id="11133" PostHistoryTypeId="3" PostId="5657" RevisionGUID="2b967e9a-9d7e-4a2a-b773-c7f1a89ea919" CreationDate="2010-08-20T16:37:02.303" UserId="2065" Text="&lt;oil&gt;&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="11134" PostHistoryTypeId="5" PostId="5583" RevisionGUID="68cd5364-9789-45b7-8b32-7e9576ad269f" CreationDate="2010-08-20T16:49:44.737" UserId="1236" Comment="clarity" Text="You might have good luck with holding the potato similar to how a football is held for a field goal kicker - place one end on the table and hold the other end with the fingers of your left hand (if you're right handed), essentially sitting the potato vertically, and peel down from top to bottom.  You'll still have to pick it up to get the ends, but you should be able to get 90% of the potato done this way.  To keep the potato from slipping off the counter, rest it on a paper towel.&#xD;&#xA;&#xD;&#xA;Mary Ann from Gilligan's Island presents and even easier method in [this video][1].  Basically, you score the potato all the way around, put it in boiling water   for 15 minutes, then drop it into an ice bath...and the skin will just come off.  Very cool!  Of course, you'll want to reserve this method for potatoes that are going to be mashed or otherwise need to be softened for one reason or another.&#xD;&#xA;&#xD;&#xA;If you don't mind buying a device specifically for this there are some pretty cool [potato peelers][2] on the market, but it might not be very cost effective unless you eat a *lot* of potatoes!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=z4W0qIPJmoo&#xD;&#xA;  [2]: http://www.amazon.com/Deluxe-Starfrit-Electric-Rotato-Express/dp/B000GGQAN4" />
  <row Id="11135" PostHistoryTypeId="2" PostId="5658" RevisionGUID="64c159a3-c954-493c-8a17-2eff4eaeb1e0" CreationDate="2010-08-20T16:53:44.827" UserId="2065" Text="How about using dried apricots? I use them frequently with couscous and they give dishes a really nice rich sweetness. The beer/stock will rehydrate them to be lovely pockets of sweetness. " />
  <row Id="11137" PostHistoryTypeId="2" PostId="5659" RevisionGUID="dd6105de-e7cd-495e-af0e-eeda4cd65a19" CreationDate="2010-08-20T17:00:52.520" UserId="1236" Text="I know that you specifically mention fruits, but I must admit, I personally haven't used any sweet fruits (except basic citrus fruits) in chili so I favorited this question to see what the community has to say.&#xD;&#xA;&#xD;&#xA;That said, I have made chili with a combination of sweet and spicy, and I used one of my new favorite things: [Jaggery][1].  This unrefined sugar can be considered similar to brown sugar in use (I substitute equal amounts jaggery when a recipe calls for brown sugar), but not in composition - there are a lot of mineral salts left in it, because of the lack of refining and absence of chemicals that are usually used to process sugars.  It's made similar to maple sugar; essentially it's boiled down to a syrup and dried.&#xD;&#xA;&#xD;&#xA;I've used it in sweet and savory dishes, and it adds a depth of flavor that I find can't be matched with any other sugars I've used.  I have a hard time describing it, because it's new to me, but it tastes very...complex, for lack of a better word.  Its taste is kind of between brown sugar and molasses.  [It is sweeter than table sugar, but less sweet than honey][2].  I do think that jaggery might add that &quot;dark woods moodiness&quot; element that you're looking for - in my opinion, it can take the simplest of dish and add a significant amount of depth and interest.&#xD;&#xA;&#xD;&#xA;It's used to add a sweet element to a lot of hot curry dishes in India, which is why my mind immediately when to it the first time I thought of adding sweet to my chili.&#xD;&#xA;&#xD;&#xA;If you're interested in using it you can find it at your local Indian grocer, or purchase it online, I first got it through Amazon just to try, but have since sought out local ethnic grocers because it's significantly cheaper that way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Jaggery&#xD;&#xA;  [2]: http://www.indiacurry.com/diabetes/jaggeryhoneysucrose.htm" />
  <row Id="11138" PostHistoryTypeId="2" PostId="5660" RevisionGUID="fa0a2f72-64ec-496d-8b10-badfa9b9f332" CreationDate="2010-08-20T17:17:41.387" UserId="27" Text="That happened to me with margarine instead of olive oil. My question is [here][1], but basically [Aaronut][2] told me 3 reasons why chocolate seizes.&#xD;&#xA;&#xD;&#xA;&gt; - Using too high a heat. Double-boiler is the safest, but you can use a saucepan on very low heat.&#xD;&#xA;&gt; - Sugar bloom and other impurities. You shouldn't get this with baker's chocolate, but if you use any lower-quality chocolate, this can seep into the melting chocolate and cause it to seize.&#xD;&#xA;&gt; - Contact with moisture! Even a tiny amount will cause it to immediately seize, and it's difficult to recover at that point.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3012/solutions-for-when-heating-chocolate-and-butter-doesnt-mix-well&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/41/aaronut" />
  <row Id="11139" PostHistoryTypeId="2" PostId="5661" RevisionGUID="a705eb47-68e2-4499-9be7-ae52d7fe5db3" CreationDate="2010-08-20T18:14:05.157" UserId="41" Text="If the texture changed immediately, then that sounds like seizing to me.  Chocolate *shouldn't* seize if you add fat (oil) to it, particularly if you add it after the chocolate is fully melted.  Only water will cause that.&#xD;&#xA;&#xD;&#xA;Olive oil varies significantly in purity and quality, so cheap olive oil may actually be worse for this application than a purer, cheaper cooking oil (such as peanut or corn oil).  There may have been impurities or even trace amounts of water in the bottle.  Or it could be that you just tried to melt it too fast, or you accidentally got some water in there from some other place (condensation is a common source).&#xD;&#xA;&#xD;&#xA;If you melted it directly in a pan, as in your comment to Kyra, and continued to apply heat after adding the oil, then it's also possible that it didn't really seize at all and that you just tried to melt it too fast.&#xD;&#xA;&#xD;&#xA;If it *did* seize, then there is a cure - perhaps counter-intuitively, adding *more* oil could help you.  Using roughly a tablespoon for each ounce of chocolate will help smooth out any lumps.  Add and whisk it very gradually.  Of course, this will only work if the oil itself is reasonably pure.&#xD;&#xA;&#xD;&#xA;Note: In this case, I would guess that the use of low-quality chocolate *isn't* your problem if you successfully melted it (albeit to a thick consistency) before adding any oil.  Significant impurities in the chocolate itself would lead to seizing *during* the melting process." />
  <row Id="11140" PostHistoryTypeId="2" PostId="5662" RevisionGUID="9d162e40-0c1c-4f52-8695-3b647d525f91" CreationDate="2010-08-20T18:24:51.500" UserId="41" Text="Traditional Cincinatti chili calls for half a square of grated baker's chocolate.  I don't know how set you are on fruit, but given the gaminess of venison, this might be less of a flavour clash than actual fruit.&#xD;&#xA;&#xD;&#xA;Unsweetened chocolate is usually used in the former, but if you want something sweeter, then you could substitute bittersweet chocolate here.&#xD;&#xA;&#xD;&#xA;If that idea doesn't turn you on, I would stick with a mild unrefined sugar (i.e. brown sugar) or maple syrup.  The notion of chili peppers, beer, kidney beans, venison and a sweet fruit in the same stew sounds like a risky combination to me (but then again, I can't claim to have tried it).  Personally, I'd have to recommend a subtler sweetener." />
  <row Id="11141" PostHistoryTypeId="2" PostId="5663" RevisionGUID="0a37fce1-b6b5-470a-a248-1a1f06559d81" CreationDate="2010-08-20T18:41:48.863" UserId="2045" Text="I have always roasted my beets in a bit of vinegar in the bottom of the pan like 1/4&quot; or so.  It is how I was taught. But why do it?  What does the vinegar do for the beets?" />
  <row Id="11142" PostHistoryTypeId="1" PostId="5663" RevisionGUID="0a37fce1-b6b5-470a-a248-1a1f06559d81" CreationDate="2010-08-20T18:41:48.863" UserId="2045" Text="Why roast beets in vinegar?" />
  <row Id="11143" PostHistoryTypeId="3" PostId="5663" RevisionGUID="0a37fce1-b6b5-470a-a248-1a1f06559d81" CreationDate="2010-08-20T18:41:48.863" UserId="2045" Text="&lt;technique&gt;&lt;vegetables&gt;&lt;roasting&gt;" />
  <row Id="11144" PostHistoryTypeId="2" PostId="5664" RevisionGUID="54c1b136-092f-4ac1-9b26-baf6f2f68896" CreationDate="2010-08-20T19:11:45.230" UserId="1274" Text="Vinegar does a couple of things. Taste, obviously, which is a good reason when cooking.&#xD;&#xA;&#xD;&#xA;The acidic nature of the vinegar does have additional effects - the acid will 'cook' your beet somewhat as well.&#xD;&#xA;&#xD;&#xA;Specifically about beets: well, they have an earthy, sweetish flavor, often. The vinegar can complement this nicely.&#xD;&#xA;&#xD;&#xA;Thinly sliced beet (carpaccio) in vinegar can be nice enough for the beets not to require any additional treatment (read: heat)." />
  <row Id="11145" PostHistoryTypeId="2" PostId="5665" RevisionGUID="951b12b9-2586-4db9-99d6-b4e3a8b5be82" CreationDate="2010-08-20T19:13:26.397" UserId="1274" Text="I'm tempted to go with:&#xD;&#xA;&#xD;&#xA; - plum&#xD;&#xA; - date&#xD;&#xA; - fig&#xD;&#xA; - peach&#xD;&#xA;&#xD;&#xA;Dried, in all cases except the peach." />
  <row Id="11146" PostHistoryTypeId="2" PostId="5666" RevisionGUID="e773d858-2302-4044-8c59-352e8cf00c2e" CreationDate="2010-08-20T19:57:48.600" UserId="2047" Text="Cut it up and toast to make croûtons, or crumble into bread crumbs. Your bread will enjoy new life in a salad or other dish.&#xD;&#xA;&#xD;&#xA;If your bread is coming pre-sliced and drying out quickly, try buying unsliced loaves and slicing it as you need it. It's a bit more work, but your bread will taste fresher longer (and as a bonus, you get to decide on the thickness you want)." />
  <row Id="11147" PostHistoryTypeId="2" PostId="5667" RevisionGUID="8fff3bdb-dcf5-4f1d-b35d-20a11a5836d7" CreationDate="2010-08-20T20:11:41.880" UserId="218" Text="I always have bad luck when using vegetable oil and chocolate. I know it's not supposed to matter, but I always have better luck with butter." />
  <row Id="11148" PostHistoryTypeId="2" PostId="5668" RevisionGUID="b269b0fe-6005-4d20-8420-613daf7cf8d7" CreationDate="2010-08-20T20:17:15.020" UserId="1393" Text="I think it is mostly for the taste. It certainly isn't necessary - I roast beets without any vinegar all the time, and they turn out great. I just roast them in their skins, without any oil or anything added. It takes a long time, over an hour depending on how big they are. When they are completely tender, let 'em cool, and the jacket slips right off. Roasting intensifies the flavor by caramelizing some of the sugars and removing moisture. You can always season with vinegar after roasting, depending on what you plan to do with them." />
  <row Id="11149" PostHistoryTypeId="2" PostId="5669" RevisionGUID="ccc5009f-786b-4bf0-84c0-6b889ed53499" CreationDate="2010-08-20T20:54:54.927" UserId="1759" Text="Lynne Rossetto Kasper over at [The Splendid Table][1] has quite a few recipes using chick peas. I recently made a tabbouleh with chick peas.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://find.publicradio.org/search?q=chick+peas&amp;btnG.x=0&amp;btnG.y=0&amp;btnG=Go&amp;filter=p&amp;numgm=5&amp;btnG.x=0&amp;btnG.y=0&amp;filter=p&amp;numgm=5&amp;spell=1&amp;client=spt&amp;output=xml_no_dtd&amp;proxystylesheet=spt&amp;num=100&amp;sort=date:D:L:d1&amp;entqr=3&amp;entsp=0&amp;oe=UTF-8&amp;ie=UTF-8&amp;ud=1&amp;site=spt" />
  <row Id="11150" PostHistoryTypeId="16" PostId="5669" RevisionGUID="ccc5009f-786b-4bf0-84c0-6b889ed53499" CreationDate="2010-08-20T20:54:54.927" UserId="-1" />
  <row Id="11151" PostHistoryTypeId="2" PostId="5670" RevisionGUID="0b1340fe-be93-45ef-a941-8086710a1fcf" CreationDate="2010-08-20T20:56:39.713" UserId="373" Text="We've all experienced standing in the kitchen of a friend or neighbour and knowing instinctively whether or not they really enjoy cooking. It's easy to get a feel for whether the impressive range oven is used for baking or just to reheat instant meals from the supermarket.&#xD;&#xA;&#xD;&#xA;What are the telltale signs you're in the kitchen of a real cook? Is it certain gadgets (or absence of gadgets?). The ingredients on display? The clutter or lack of it? The quality of the knives? What's in the fridge?" />
  <row Id="11152" PostHistoryTypeId="1" PostId="5670" RevisionGUID="0b1340fe-be93-45ef-a941-8086710a1fcf" CreationDate="2010-08-20T20:56:39.713" UserId="373" Text="What are the telltale signs you're in a working kitchen?" />
  <row Id="11153" PostHistoryTypeId="3" PostId="5670" RevisionGUID="0b1340fe-be93-45ef-a941-8086710a1fcf" CreationDate="2010-08-20T20:56:39.713" UserId="373" Text="&lt;equipment&gt;&lt;kitchen&gt;" />
  <row Id="11154" PostHistoryTypeId="16" PostId="5670" RevisionGUID="0b1340fe-be93-45ef-a941-8086710a1fcf" CreationDate="2010-08-20T20:56:39.713" UserId="373" />
  <row Id="11155" PostHistoryTypeId="2" PostId="5671" RevisionGUID="61538c8e-5189-485c-86ce-5a70c6a670a1" CreationDate="2010-08-20T21:00:31.437" UserId="1879" Text="I've tried a few different methods of caramelizing onions - several combinations of butter, olive oil, medium heat, low heat, occasional/constant stirring. It seems that no matter what I do, they dry up and turn crispy as they brown. The flavor is there, but the texture is more like onion straws than the soft, juicy onions I'm trying to make. Am I cooking too long? Not stirring enough? I'm sure it's something simple I've just missed.&#xD;&#xA;&#xD;&#xA;I am aware of [this question][1]. I've followed similar techniques, I'm just not getting the results I'm looking for. I hope that's enough to constitute another question.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2391/how-to-caramelise-onions" />
  <row Id="11156" PostHistoryTypeId="1" PostId="5671" RevisionGUID="61538c8e-5189-485c-86ce-5a70c6a670a1" CreationDate="2010-08-20T21:00:31.437" UserId="1879" Text="Why are my caramelized onions dried out?" />
  <row Id="11157" PostHistoryTypeId="3" PostId="5671" RevisionGUID="61538c8e-5189-485c-86ce-5a70c6a670a1" CreationDate="2010-08-20T21:00:31.437" UserId="1879" Text="&lt;technique&gt;&lt;onions&gt;&lt;caramelisation&gt;" />
  <row Id="11158" PostHistoryTypeId="2" PostId="5672" RevisionGUID="f6b1a018-e05e-48f2-a9e4-df3947b540fd" CreationDate="2010-08-20T21:05:56.153" UserId="203" Text="I like to keep my good knives out on display so I hung a magnetic holder for them on the wall.&#xD;&#xA;&#xD;&#xA;I was visiting my uncle (who is the head chef at a country club) and noticed he was doing the same in his house.&#xD;&#xA;&#xD;&#xA;So I'd say that could be one way, displaying something most people would keep tucked away.  Be it the knives or having your nice copper pots hanging visible or something of the sort.&#xD;&#xA;&#xD;&#xA;Obviously, not having that doesn't exclude you, but doing it I think shows your pride in what you have." />
  <row Id="11159" PostHistoryTypeId="16" PostId="5672" RevisionGUID="f6b1a018-e05e-48f2-a9e4-df3947b540fd" CreationDate="2010-08-20T21:05:56.153" UserId="-1" />
  <row Id="11160" PostHistoryTypeId="2" PostId="5673" RevisionGUID="eb7d8bb2-fa3b-4b79-947e-c2a6576dcbc5" CreationDate="2010-08-20T21:13:00.760" UserId="1759" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. " />
  <row Id="11161" PostHistoryTypeId="16" PostId="5673" RevisionGUID="eb7d8bb2-fa3b-4b79-947e-c2a6576dcbc5" CreationDate="2010-08-20T21:13:00.760" UserId="-1" />
  <row Id="11162" PostHistoryTypeId="2" PostId="5674" RevisionGUID="b178f613-87d5-4406-9730-0bba0ea61951" CreationDate="2010-08-20T21:15:15.283" UserId="1236" Text="Without seeing the result and knowing your exact technique, my best guess is that you're not using enough liquid, or that you're using heat that's too high.  Properly caramelized onions should take at *least* 20 to 30 minutes, I try to go for an hour whenever time permits.  I actually stir as little as I can without allowing them to sit long enough to burn.  Over-stirring shouldn't be a problem; under-stirring may be.  &#xD;&#xA;&#xD;&#xA;To start, you want the bottom of the pan to be covered with a thin layer of oil, and then make sure you stir the onions very well to coat them completely right after you toss them in.&#xD;&#xA;&#xD;&#xA;Are you adding any liquid along the way?  Sometime, when doing large batches, 15 minutes in I find that I don't have enough oil in the pan, and I can see them starting to crisp up a bit more than I'd like.  When that happens, lower the heat a notch, and add a touch more oil (or, as I prefer, a cube of homemade stock) to the pan.  It'll take some practice, but eventually you'll be able to know how much liquid to use instinctively.  The reason I prefer stock for my &quot;second add&quot; is because I know the stock will evaporate off, as mentioned in the question you linked to, you don't want to be pouring off flavor at the end of the cooking time, so evaporation is a good thing!&#xD;&#xA;&#xD;&#xA;If you need a step by step guide to start you off until you get a feel for everything, there is a great guide [here][1] and another [here][2].  The difference is that one recommends 1 teaspoon of oil per onion; the other uses 3 *tablespoons* per onion.  I find that for my kitchen, it's somewhere in the middle (I just eyeball so I can't give you an exact number, unfortunately) - but if you try both methods on your stovetop you should be able to use that data to determine the right amount for you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/how_to_caramelize_onions/&#xD;&#xA;  [2]: http://allrecipes.com//HowTo/caramelizing-onions-step-by-step/Detail.aspx" />
  <row Id="11163" PostHistoryTypeId="2" PostId="5675" RevisionGUID="929ffa6c-212c-46a1-947b-b9ca9cc374d4" CreationDate="2010-08-20T21:17:00.180" UserId="183" Text="I've asked my wife who does this often.  If you have enough oil, then as you fry the onions they will get dry and crispy, but you should have seen the nice juicy stage before that.  Our guess then is that your are using too little oil.  She's about to start dinner, so I'm going to get some measurements.    " />
  <row Id="11164" PostHistoryTypeId="2" PostId="5676" RevisionGUID="8a476fe7-a11c-4544-9f4c-4d099166233c" CreationDate="2010-08-20T21:18:47.230" UserId="2083" Text="My guess is water evaporated from the coppa and the flavors got more concentrated as a result. The same thing happens when you cook tomatoes, for example. They develop a stronger taste as a result of the water being evaporated during cooking." />
  <row Id="11165" PostHistoryTypeId="5" PostId="5674" RevisionGUID="3906c3a4-cbf5-404a-8d34-04d902cd2594" CreationDate="2010-08-20T21:21:27.353" UserId="1236" Comment="clarity about why high heat is bad, and why stainless steel is better" Text="Without seeing the result and knowing your exact technique, my best guess is that you're not using enough liquid, or that you're using heat that's too high.  High heat will essentially fry the onions, like you would expect by dropping chicken or potatoes into a pan full of hot oil.  &#xD;&#xA;&#xD;&#xA;Properly caramelized onions should take at *least* 20 to 30 minutes, I try to go for an hour whenever time permits.  I actually stir as little as I can without allowing them to sit long enough to burn.  Over-stirring shouldn't be a problem; under-stirring may be.  &#xD;&#xA;&#xD;&#xA;To start, you want the bottom of the pan to be covered with a thin layer of oil, and then make sure you stir the onions very well to coat them completely right after you toss them in.  Begin with the pan on medium-high heat to get the oil up to temperature, once it ripples and you put the onions in you can lower it quite a bit.  I rarely put it above 5 (out of 10, glass-top stove), and if I see things going crispy, I'll often drop it to 4.  I'd rather take more time and have softer onions.&#xD;&#xA;&#xD;&#xA;Are you adding any liquid along the way?  Sometime, when doing large batches, 15 minutes in I find that I don't have enough oil in the pan, and I can see them starting to crisp up a bit more than I'd like.  When that happens, lower the heat a notch, and add a touch more oil (or, as I prefer, a cube of homemade stock) to the pan.  It'll take some practice, but eventually you'll be able to know how much liquid to use instinctively.  The reason I prefer stock for my &quot;second add&quot; is because I know the stock will evaporate off, as mentioned in the question you linked to, you don't want to be pouring off flavor at the end of the cooking time, so evaporation is a good thing!&#xD;&#xA;&#xD;&#xA;If you're using cast iron, I recommend trying stainless steel, I get much better results with the latter than the former.  I'd guess that it's because I can dynamically regulate the temperature better with the stainless steel - with cast iron, once you realize you're at too high of a temperature, it's hard to lower it quickly.&#xD;&#xA;&#xD;&#xA;If you need a step by step guide to start you off until you get a feel for everything, there is a great guide [here][1] and another [here][2].  The difference is that one recommends 1 teaspoon of oil per onion; the other uses 3 *tablespoons* per onion.  I find that for my kitchen, it's somewhere in the middle (I just eyeball so I can't give you an exact number, unfortunately) - but if you try both methods on your stovetop you should be able to use that data to determine the right amount for you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/how_to_caramelize_onions/&#xD;&#xA;  [2]: http://allrecipes.com//HowTo/caramelizing-onions-step-by-step/Detail.aspx" />
  <row Id="11166" PostHistoryTypeId="2" PostId="5677" RevisionGUID="3762850e-f619-407b-a91d-8c3af84107b7" CreationDate="2010-08-20T21:21:38.993" UserId="1393" Text="What makes the best vegetarian substitute for fish sauce (nuoc mam) in Vietnamese dishes and condiments, especially nuoc cham (the nuoc mam prepared with acid, garlic and chilis)?" />
  <row Id="11167" PostHistoryTypeId="1" PostId="5677" RevisionGUID="3762850e-f619-407b-a91d-8c3af84107b7" CreationDate="2010-08-20T21:21:38.993" UserId="1393" Text="Vegetarian substitutes for nuoc mam / nuoc cham?" />
  <row Id="11168" PostHistoryTypeId="3" PostId="5677" RevisionGUID="3762850e-f619-407b-a91d-8c3af84107b7" CreationDate="2010-08-20T21:21:38.993" UserId="1393" Text="&lt;vegetarian&gt;" />
  <row Id="11170" PostHistoryTypeId="2" PostId="5678" RevisionGUID="6eae6343-d140-475e-8e41-1ed875e492da" CreationDate="2010-08-20T21:28:27.833" UserId="1236" Text="To me, gadgets, ingredients on display, quality knives, expensive things in the fridge - these can all just be posturing.  That's not to say &quot;real&quot; cooks don't display things - I have my knives out on display because they're easiest to get to that way.  I'd just be wary of using any kind of &quot;things&quot; as a judge of skill or passion.  &#xD;&#xA;&#xD;&#xA;I know I'm with a &quot;real cook&quot; by the way they move in the kitchen.  There's an air of confidence, a sense of belonging, that only comes with a combination of passion and practice.  " />
  <row Id="11171" PostHistoryTypeId="16" PostId="5678" RevisionGUID="6eae6343-d140-475e-8e41-1ed875e492da" CreationDate="2010-08-20T21:28:27.833" UserId="-1" />
  <row Id="11172" PostHistoryTypeId="5" PostId="5675" RevisionGUID="5763b4dc-6715-4a24-a70d-e4ddc95eb9df" CreationDate="2010-08-20T21:31:07.473" UserId="183" Comment="Added proportions" Text="I've asked my wife who does this often.  If you have enough oil, then as you fry the onions they will get dry and crispy, but you should have seen the nice juicy stage before that.  Our guess then is that your are using too little oil.  For 280g of chopped onions use 2 tablespoons of oil.  It takes close to 15 minutes to get the caramel color." />
  <row Id="11173" PostHistoryTypeId="2" PostId="5679" RevisionGUID="6013de54-b837-4ea1-8d53-85c7a605c557" CreationDate="2010-08-20T22:03:52.803" UserId="2083" Text="I personally don't own any copper pot or thick pans. The only quality tool I have is a chef's knife. That doesn't prevent me from being a good home cook, though. The trick is to know your basics and work around any tool deficiency you might have. I have an electric range, so that means it takes longer to adjust the heat on my pans. I need to take this into consideration.&#xD;&#xA;&#xD;&#xA;It reminds me of the top chef masters episode when Hubert Keller won the challenge where they had to cook a great meal in a student dorm, using typical equipment a student would have. Part of being a great cook is knowing how to cook the same thing over different sources of heat: fire, coals, gas, electric, etc.&#xD;&#xA;&#xD;&#xA;That being said, look for signs that the cook doesn't know, or care, about cooking techniques and basics. Is there a Rachel Ray cookbook that looks like it's being used extensively? Is the cook using a garlic crusher? Are there any chicken flavored stock boxes in the pantry? Is the kitchen clean? Did the cook put his chef knife and/or wooden cutting board in the dishwasher? Does the cook own a plastic tomato slicer or one of those all-in-one gadgets you can only buy on TV that'll slice, dice and bath the kids?&#xD;&#xA;&#xD;&#xA;Is the cook's stainless steel pan squeeky clean? If not, they might not know a thing about deglazing!" />
  <row Id="11174" PostHistoryTypeId="16" PostId="5679" RevisionGUID="6013de54-b837-4ea1-8d53-85c7a605c557" CreationDate="2010-08-20T22:03:52.803" UserId="-1" />
  <row Id="11175" PostHistoryTypeId="5" PostId="5673" RevisionGUID="15a1ecd4-ed26-4ebb-a33a-0ed29014c093" CreationDate="2010-08-20T22:08:06.807" UserId="1759" Comment="addition" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. &#xD;&#xA;&#xD;&#xA;And clutter? My kitchen goes from cluttered to clean and back again on an almost daily basis." />
  <row Id="11176" PostHistoryTypeId="5" PostId="5481" RevisionGUID="cd593387-1fcb-4047-a651-2a25d26871fc" CreationDate="2010-08-20T22:09:29.037" UserId="364" Comment="Grammar: different --&gt; difference" Text="Cakes are where sifting can make a significant difference. See [Shirley Corriher's BakeWise][1] book, she goes into it in detail.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/aef4tw" />
  <row Id="11177" PostHistoryTypeId="5" PostId="5673" RevisionGUID="8239fcba-dece-4cc2-bda0-7f79de975758" CreationDate="2010-08-20T22:19:44.623" UserId="1759" Comment="addition and add link" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. &#xD;&#xA;&#xD;&#xA;And clutter? My kitchen goes from cluttered to clean and back again on an almost daily basis. It's very efficient though. So if someone else's kitchen looks like it's actually being used, that's another clue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's a quote from [Michael Ruhlman's][1], &quot;The Elements of Cooking&quot;, _&quot;The fanciest kitchens with the most beautiful pots, pans, and appliances I've found to be the least used kitchens and therefore the worst kitchens. I hope the kitchen as status symbol is a short-lived phenomenon.&quot;_ &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/" />
  <row Id="11178" PostHistoryTypeId="2" PostId="5680" RevisionGUID="6a83ffc4-ee7e-40c6-ba56-df533e7feb2b" CreationDate="2010-08-20T22:35:28.300" UserId="1415" Text="i personally don't judge by what items i see, i decide by whether or not they look like these items are used and loved, whether they are top-of-the-line items, or more modest ones." />
  <row Id="11179" PostHistoryTypeId="16" PostId="5680" RevisionGUID="6a83ffc4-ee7e-40c6-ba56-df533e7feb2b" CreationDate="2010-08-20T22:35:28.300" UserId="-1" />
  <row Id="11180" PostHistoryTypeId="2" PostId="5681" RevisionGUID="5e26c1d1-8e89-4bdd-90a8-e9502abb2bf2" CreationDate="2010-08-20T22:39:09.263" UserId="1549" Text="I once had this problem and solved it by slicing my onions a bit thicker.&#xD;&#xA;&#xD;&#xA;I've tried caramelizing in the oven with good results. If you want to try that, just put some parchment paper down on a baking tray and scatter your sliced onions evenly and sprinkle with salt and olive oil. I don't remember the exact temperature I used, but one online source suggests 425 degrees F. That was way higher than what I used. Sucrose and glucose caramelize at 320F, so I would try somewhere in between, say 320F and 400F. Move the onions around from time to time and have a quick taste each time you do that to see if they are reaching the sweet spot. This will take at least an hour." />
  <row Id="11181" PostHistoryTypeId="10" PostId="5677" RevisionGUID="2f137be7-96e6-4c83-b6d6-f66e897e34ce" CreationDate="2010-08-20T23:49:51.817" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11182" PostHistoryTypeId="5" PostId="5677" RevisionGUID="92f1677c-00b9-497d-8fb4-f5bb2d63df26" CreationDate="2010-08-20T23:49:51.940" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What is a good substitute for Fish Sauce?](http://cooking.stackexchange.com/questions/1366/what-is-a-good-substitute-for-fish-sauce)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;What makes the best vegetarian substitute for fish sauce (nuoc mam) in Vietnamese dishes and condiments, especially nuoc cham (the nuoc mam prepared with acid, garlic and chilis)?" />
  <row Id="11183" PostHistoryTypeId="5" PostId="5673" RevisionGUID="0397d639-b68b-4b92-a1f6-e620d5f58f4b" CreationDate="2010-08-21T00:10:19.753" UserId="1759" Comment="addition" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. &#xD;&#xA;&#xD;&#xA;And clutter? My kitchen goes from cluttered to clean and back again on an almost daily basis. It's very efficient though. So if someone else's kitchen looks like it's actually being used, that's another clue. Another thing about clutter, if it's the kind that has been sitting there for a long time, that's a sign of a non-cook. Dynamic clutter of an active kitchen is another matter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's a quote from [Michael Ruhlman's][1], &quot;The Elements of Cooking&quot;, _&quot;The fanciest kitchens with the most beautiful pots, pans, and appliances I've found to be the least used kitchens and therefore the worst kitchens. I hope the kitchen as status symbol is a short-lived phenomenon.&quot;_ &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/" />
  <row Id="11184" PostHistoryTypeId="2" PostId="5682" RevisionGUID="14217e8d-762b-4926-b015-cf892e80c5ee" CreationDate="2010-08-21T00:13:41.793" UserId="1887" Text="I find that a good sign of a cook is that they have spices in the house. Not just salt and pepper, but other spices. (And yes, I have met people who don't have anything in their house but salt and pre-ground pepper. That always confuses me, since I love to cook.)&#xD;&#xA;" />
  <row Id="11185" PostHistoryTypeId="16" PostId="5682" RevisionGUID="14217e8d-762b-4926-b015-cf892e80c5ee" CreationDate="2010-08-21T00:13:41.793" UserId="-1" />
  <row Id="11186" PostHistoryTypeId="2" PostId="5683" RevisionGUID="bea151d2-4e8e-42b6-a75d-404e20417e43" CreationDate="2010-08-21T00:42:29.600" UserId="2052" Text="I love basil flowers.  They are so much fun and I use them all the time.  I have noticed that different varieties of basil at different times of the summer/growth stage will result in more bitter or delicate tasting buds.  You'll just have to experiment, but I have definitely had some really floral tasting flowers this summer.&#xD;&#xA;&#xD;&#xA;I'll throw them into a pesto for a more complex, slightly bitter flavor - I just make sure to pick off any woody stems.&#xD;&#xA;&#xD;&#xA;They are a beautiful garnish for just about any stonefruit (plums, peaches, nectarines) - how about roast some fruit, serve with ricotta and some honey...with basil flowers? They are gorgeous in salads or panzanella....anything with tomatoes.&#xD;&#xA;&#xD;&#xA;Finally, my favorite thing to do is use them to make basil flower ice cream.  Steep them along with basil leaves in a plain ice cream base and remove them once you have achieved the flavor you desire.  Keep in mind the flavor will develop if you let the base sit overnight (which I recommend) and it will also continue to strengthen a tad as it sits in the freezer. This is generally not a problem if you are making a small batch at home, but more of tip for professionals.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11187" PostHistoryTypeId="16" PostId="5683" RevisionGUID="bea151d2-4e8e-42b6-a75d-404e20417e43" CreationDate="2010-08-21T00:42:29.600" UserId="-1" />
  <row Id="11188" PostHistoryTypeId="2" PostId="5684" RevisionGUID="294484f5-6f30-4146-b03e-c93236a1187a" CreationDate="2010-08-21T00:50:49.397" UserId="2052" Text="I look for a few essential items, and I've seen these things in the simplest apartments to the fanciest kitchens with every gadget known to man.  If you don't have these things, it's pretty hard to be considered a cook!&#xD;&#xA;&#xD;&#xA;-solid pepper grinder&#xD;&#xA;-coarse salt &#xD;&#xA;-chef's knife&#xD;&#xA;-cutting board&#xD;&#xA;-cast iron skillet or decent saute pan lying around&#xD;&#xA;-fresh heads of garlic lying or even better produce&#xD;&#xA;-a dog eared cookbook (or more)&#xD;&#xA;-butter and olive oil&#xD;&#xA;&#xD;&#xA;If they're a baker:&#xD;&#xA;-a prized kitchen aid that cost too much but they just can't live without and is usually on proud display&#xD;&#xA;&#xD;&#xA;Also, it helps when folks have a sense of humor, confidence, and joy about food!" />
  <row Id="11189" PostHistoryTypeId="16" PostId="5684" RevisionGUID="294484f5-6f30-4146-b03e-c93236a1187a" CreationDate="2010-08-21T00:50:49.397" UserId="-1" />
  <row Id="11190" PostHistoryTypeId="2" PostId="5685" RevisionGUID="ea392367-7f92-4e76-b508-ada7d783ed16" CreationDate="2010-08-21T00:51:38.347" UserId="426" Text="That's the first I've ever heard of roasting beets in vinegar.   &#xD;&#xA;&#xD;&#xA;Acids will intensify the color of anthocyanins which are the red, purple, and blue pigments in foods.  For instance, sauteed red cabbage will end up a blah blue color unless you incorporate some acid (red wine, vinegar, etc.) and then it will brighten right up to a bright red/purple color.&#xD;&#xA;&#xD;&#xA;This could be part of the reason that someone started doing it this way (whoever it was that showed you) but when the beets are whole there would be minimal contact with the vinegar so I would say it's primarily for the sweet/sour flavor contrast.&#xD;&#xA;&#xD;&#xA;Have you asked the person that taught you to do it that way?" />
  <row Id="11191" PostHistoryTypeId="2" PostId="5686" RevisionGUID="8ff50a55-7588-4993-b866-8c356285803d" CreationDate="2010-08-21T00:53:05.693" UserId="177" Text="All of the above, and one aesthetic reason: Beets and cabbage will often turn a blueish color when cooked - the acidic nature of vinegar will revive their reddish hue, making them potentially more pleasing to look at, thereby more palatable...." />
  <row Id="11192" PostHistoryTypeId="2" PostId="5687" RevisionGUID="9e400469-7bb8-45a1-8637-a014eed6f92e" CreationDate="2010-08-21T01:07:59.720" UserId="2052" Text="I'd be tempted to try these fruits because they are acidic and tart and generally go well with gamey meats: red currants, blueberries, cherries, gooseberries could be really interesting or totally weird!&#xD;&#xA;&#xD;&#xA;I could imagine roasting off really ripe peaches with a bit of sugar, salt, pepper and olive oil, then pureeing/mashing it into the chili during the middle stages of cooking.  I honestly don't know if you'd really taste anything besides &quot;acid&quot; which you'll get from the tomatoes as well, so it might be a lot of work for nothing.  Like some of the other commenters, I can't say I'd be super stoked about finding a cherry in my chili but who knows it could be really interesting!  I do think any of the fruit used should probably be roasted off a bit before added so it will intensify in flavor.&#xD;&#xA;&#xD;&#xA;With lean meat like venison, I'm not sure I would bother grilling it unless you have easy access to a grill.  I would sear it in the bottom of the pan I wanted to make my chili in.  Remove it once it is browned on all sides, then add my onions, garlic, etc. and saute that down.  Then add beans, spices, tomatoes, and the meat back in.  Venison is pretty lean, so the longer that can cook low and slow (a slow cooker would be ideal for this project), the more tender the result.  If you had 8 to 10 hours that might even be ideal - if you have a dutch oven you could put that pot into your oven and let it go for most of the day.&#xD;&#xA;&#xD;&#xA;I would probably add the beans in a little later to the mix depending on how much time I had to cook this thing and how hearty the bean you decide to use is.  Let us know how it turns out!" />
  <row Id="11193" PostHistoryTypeId="2" PostId="5688" RevisionGUID="53620e5e-b689-4686-bd88-4515deb7eac1" CreationDate="2010-08-21T01:26:52.303" UserId="2052" Text="These websites are pretty cool.  I recommend checking them out even if you don't want to buy anything. A great source that offers various chemical packages and recipes online (these can be hard to find):&#xD;&#xA;&#xD;&#xA;http://www.willpowder.com/&#xD;&#xA;&#xD;&#xA;I know a lot of pro pastry chefs that order from Will Goldfarb (formerly of Room 4 Dessert).  Lots of information on the web page about molecular gastronomy (also try searching his name online.&#xD;&#xA;&#xD;&#xA;For good measure, his other business of hard to find wares that are priceless if you want to try these things out but need tools:&#xD;&#xA;&#xD;&#xA;http://www.willequipped.com/index.html" />
  <row Id="11194" PostHistoryTypeId="16" PostId="5688" RevisionGUID="53620e5e-b689-4686-bd88-4515deb7eac1" CreationDate="2010-08-21T01:26:52.303" UserId="-1" />
  <row Id="11195" PostHistoryTypeId="2" PostId="5689" RevisionGUID="ab37ce6c-feff-4cea-bdd4-1568ab13e0a7" CreationDate="2010-08-21T02:21:48.447" UserId="1393" Text="We use a typical drip coffee maker with a thermos-type pot. Naturally I rinse the pot and filter holder every day, but how often do I need to clean it more thoroughly? I've heard that it is bad to use soap and water, but is that just an old-wives tale, maybe out of fear that it could leave a soapy residue? Once a month or so, I'll run a few cups of white vinegar through it, which seems to improve the flavor a lot, but is a surprisingly expensive proposition. Any suggestions on frequency and method?" />
  <row Id="11196" PostHistoryTypeId="1" PostId="5689" RevisionGUID="ab37ce6c-feff-4cea-bdd4-1568ab13e0a7" CreationDate="2010-08-21T02:21:48.447" UserId="1393" Text="How often should I clean my coffeepot, and what is the preferred method?" />
  <row Id="11197" PostHistoryTypeId="3" PostId="5689" RevisionGUID="ab37ce6c-feff-4cea-bdd4-1568ab13e0a7" CreationDate="2010-08-21T02:21:48.447" UserId="1393" Text="&lt;cleaning&gt;&lt;coffee&gt;" />
  <row Id="11198" PostHistoryTypeId="2" PostId="5690" RevisionGUID="97e30d85-5c1e-4d38-812d-aad2bc193193" CreationDate="2010-08-21T02:35:55.360" UserId="1832" Text="Your specific coffee maker should have instructions.  Mine says every 30-40 pots you brew and it uses the same typical white vinegar method.&#xD;&#xA;&#xD;&#xA;I do think it's a little expensive - you basically drain a whole bottle of vinegar.  However, compared to the cost of the machine and, more so, the cost of the coffee it's not a bad deal at all." />
  <row Id="11199" PostHistoryTypeId="2" PostId="5691" RevisionGUID="95e5d062-8f5c-499d-9c1c-1fa2c12d0a3a" CreationDate="2010-08-21T03:10:20.533" UserId="1393" Text="Assuming your goal is crispy waffles and tender pancakes, they are fairly different. If you like them really crispy, consider using about 20% cornstarch in place of some of the flour." />
  <row Id="11200" PostHistoryTypeId="2" PostId="5692" RevisionGUID="bbc9f42e-5cb4-4134-bd50-7a1bcd33f120" CreationDate="2010-08-21T03:18:28.313" UserId="1393" Text="And of course (setting aside any actual food safety concerns), you should just trust your nose and palate. If you rub them and smell them and don't get a bright, strong aroma, or taste them and you get flavorless powder, they are dead. If the converse, enjoy!" />
  <row Id="11201" PostHistoryTypeId="6" PostId="5656" RevisionGUID="aba219c9-6e8e-45ba-b58c-d3ce59feaeaf" CreationDate="2010-08-21T05:18:42.657" UserId="60" Comment="edited tags" Text="&lt;beer&gt;&lt;soup&gt;&lt;chili&gt;&lt;venison&gt;" />
  <row Id="11202" PostHistoryTypeId="2" PostId="5693" RevisionGUID="2f07b007-0322-4f95-bb9c-ddfcd80cebe1" CreationDate="2010-08-21T06:07:18.957" UserId="2073" Text="Basically you need to follow the instructions of your coffee maker. &#xD;&#xA;&#xD;&#xA;However, having to remember to clean thoroughly is a pain, as it always gets forgotten. A lot of quality coffee makers today have a built in counter for the number of cups you make, and after the recommended number of cups simply stop and ask you to clean them. This greatly enhances the life of the coffeemaker,as you simply can't forget to clean them.&#xD;&#xA;&#xD;&#xA;Also the quality ones have an automatic cleaning mechanism where you just pop in a pre-purchased cleaning tablet, and it does all the cleaning for you.&#xD;&#xA;&#xD;&#xA;I've found that coffeemakers that don't do this, tend to break down (from scale) after a pretty short period of time (after about a year or two), so it's sometimes worth the extra spending to buy a better one." />
  <row Id="11203" PostHistoryTypeId="5" PostId="5627" RevisionGUID="741bb5de-b483-4057-b7f4-5fbece58d24f" CreationDate="2010-08-21T06:10:45.813" UserId="364" Comment="Grammar." Text="I have a can of chick peas, but I am unsure what to do with them.  I have enjoyed them in various Indian dishes, but am entirely inexperienced at preparing Indian cuisine and have a great lack of ingredients presently available (as I am moving shortly).&#xD;&#xA;&#xD;&#xA;Is there something I can do with them with minimal additional ingredients?" />
  <row Id="11204" PostHistoryTypeId="6" PostId="5577" RevisionGUID="f72b32dc-7812-41b1-9749-d51d82177cff" CreationDate="2010-08-21T06:11:55.157" UserId="364" Comment="Tags: added &quot;asian-cuisine&quot;" Text="&lt;recipe-problems&gt;&lt;asian-cuisine&gt;&lt;noodles&gt;" />
  <row Id="11205" PostHistoryTypeId="5" PostId="5148" RevisionGUID="dbd2cad4-42b8-410b-a482-33da70d733c2" CreationDate="2010-08-21T06:15:16.243" UserId="1236" Comment="corrected spelling" Text="Raw veggies are your friend, the more chlorofyl (the green stuff) the better. I say raw because the fibres clean your teeth. The chlorophyll reacts with the sulfur and neutralizes the bad smell. Just keep chewing and you'll be fine." />
  <row Id="11206" PostHistoryTypeId="6" PostId="5476" RevisionGUID="91f1ab36-6562-497a-9275-da48a43cdca0" CreationDate="2010-08-21T07:47:45.977" UserId="1443" Comment="edited tags" Text="&lt;baking&gt;&lt;flour&gt;&lt;measurements&gt;&lt;sifting&gt;" />
  <row Id="11207" PostHistoryTypeId="5" PostId="5148" RevisionGUID="76a49543-a604-41bb-8d6e-8e6f338308c3" CreationDate="2010-08-21T07:48:44.307" UserId="1443" Comment="sp" Text="Raw veggies are your friend, the more chlorophyll (the green stuff) the better. I say raw because the fibers clean your teeth. The chlorophyll reacts with the sulfur and neutralizes the bad smell. Just keep chewing and you'll be fine." />
  <row Id="11208" PostHistoryTypeId="2" PostId="5694" RevisionGUID="b5efaf5f-3698-483a-9ece-8239657d01fb" CreationDate="2010-08-21T09:51:29.703" UserId="2005" Text="I believe it is important to consider that those who are cooking gluten free are often under a considerable amount of pressure to learn new cooking techniques in a short amount of time, as they are working with unfamiliar ingredients. &#xD;&#xA;Finding reliable resources is often difficult. &#xD;&#xA;A supportive and understanding environment is essential on this topic as the complexity of the diet is overwhelming to those who are just starting out. &#xD;&#xA;&#xD;&#xA;http://www.livingwithout.com/&#xD;&#xA;&#xD;&#xA;The above link is an excellent resource for anyone who is interested in cooking for those with Celiac Disease or Gluten sensitivities.&#xD;&#xA;&#xD;&#xA;Often those on a GF diet have multiple food allergies and sensitivities and this resource takes that into consideration providing a wealth of information and recipes." />
  <row Id="11209" PostHistoryTypeId="5" PostId="5694" RevisionGUID="cf74a4ec-9d7d-4f63-bc6a-64bb4f4f095a" CreationDate="2010-08-21T10:01:44.827" UserId="2005" Comment="added 202 characters in body; deleted 2 characters in body" Text="I believe it is important to consider that those who are cooking gluten free are often under a considerable amount of pressure to learn new cooking techniques in a short amount of time, as they are working with unfamiliar ingredients. &#xD;&#xA;Finding reliable resources is often difficult. &#xD;&#xA;A supportive and understanding environment is essential on this topic as the complexity of the diet is overwhelming to those who are just starting out. &#xD;&#xA;&#xD;&#xA;http://www.livingwithout.com/&#xD;&#xA;&#xD;&#xA;The above link is an excellent resource for anyone who is interested in cooking for those with Celiac Disease or Gluten sensitivities.&#xD;&#xA;&#xD;&#xA;Often those on a GF diet have multiple food allergies and sensitivities, this resource takes that into consideration, providing a wealth of information and recipes.&#xD;&#xA;&#xD;&#xA;The site and magazine offer simple and delicious GF baking recipes. The comprehensive approach on the subject of baking GF made it possible for me once again enjoy fresh baked goods in my own home. " />
  <row Id="11210" PostHistoryTypeId="2" PostId="5695" RevisionGUID="fcd10d78-d4cd-45ac-8271-4a739637d8f0" CreationDate="2010-08-21T10:29:05.080" UserId="2005" Text="Agave Nectar is a great alternative to sugar.&#xD;&#xA;It may be used to replace any wet sweetener such as honey or corn syrup, but consider that it is sweeter than honey so reduce the amount used by about half depending on your tastes.&#xD;&#xA;&#xD;&#xA;As a replacement for sugar, reduce the amount of agave by 1/4 to 1/2 depending on your tastes.&#xD;&#xA;(I do not like super sweet goods and often reduce by 1/2) and reduce the amount of liquid in the recipe by a quarter cup. &#xD;&#xA;&#xD;&#xA;The taste is wonderful and the product is light and nutritious." />
  <row Id="11211" PostHistoryTypeId="5" PostId="5148" RevisionGUID="bfca4c07-95ab-4bc1-93a6-b60bbfd8a890" CreationDate="2010-08-21T10:48:43.123" UserId="905" Comment="added 171 characters in body" Text="Raw veggies are your friend, the more chlorophyll (the green stuff) the better. I say raw because the fibers clean your teeth. The chlorophyll reacts with the sulfur and neutralizes the bad smell. Just keep chewing and you'll be fine.&#xD;&#xA;&#xD;&#xA;Eating vegetables if of course not a replacement for proper mouth hygiene, but interestingly with garlic it is more effective to chew parsley than to brush your teeth." />
  <row Id="11212" PostHistoryTypeId="2" PostId="5696" RevisionGUID="6f8ea9e5-3fa0-4178-95db-6b4245287463" CreationDate="2010-08-21T12:43:38.023" UserDisplayName="domdib" Text="I don't know if peaches would necessarily complement Venison, but they can go with chili, as many years ago I used to buy a really great Peach salsa from Waitrose (sadly, it was discontinued)." />
  <row Id="11213" PostHistoryTypeId="2" PostId="5697" RevisionGUID="81c0ece1-b978-4014-94c3-24a38481a84b" CreationDate="2010-08-21T12:55:38.267" UserId="403" Text="I give my coffee maker an internal cleanse with vinegar and water once a month to avoid scale build-up. I use 1/2 cup of white vinegar plus water to make a full pot, run that through my maker two or three times, and then run five or six pots of plain water through the maker until there is no longer any scent of the vinegar. I clean the pot and its basket and insert once a week in the dishwasher, and wipe down the case and heating element daily. I've been using the same coffee maker for about five years.&#xD;&#xA;&#xD;&#xA;On those occasions when I've run out of white vinegar, I use a tablespoon of citric acid dissolved in the first few cleaning pots of water, and then run five or six pots of plain water through the maker. Citric acid is just as effective as white vinegar for descaling but doesn't smell as strong; it's also inexpensive." />
  <row Id="11214" PostHistoryTypeId="5" PostId="5697" RevisionGUID="4e6f1cce-a001-4752-966b-1e52948397b2" CreationDate="2010-08-21T13:10:35.613" UserId="403" Comment="added 43 characters in body" Text="I give my coffee maker an internal cleanse with vinegar and water once a month to avoid scale build-up. I use 1/2 cup of white vinegar plus water to make a full pot, run that through my maker two or three times, and then run five or six pots of plain water through the maker until there is no longer any scent of the vinegar. I clean the pot and its basket and insert once a week in the dishwasher, and wipe down the case and heating element daily. I've been using the same drip coffee maker (with its glass, dishwasher-safe pot) for about five years.&#xD;&#xA;&#xD;&#xA;On those occasions when I've run out of white vinegar, I use a tablespoon of citric acid dissolved in the first few cleaning pots of water, and then run five or six pots of plain water through the maker. Citric acid is just as effective as white vinegar for descaling but doesn't smell as strong; it's also inexpensive." />
  <row Id="11215" PostHistoryTypeId="2" PostId="5698" RevisionGUID="fc48fd2f-fa3d-4711-9afe-dc4629a51b50" CreationDate="2010-08-21T13:17:29.580" UserId="1689" Text="I know some oil is not suitable for woking. Like sunflower oil and olive oil? &#xD;&#xA;&#xD;&#xA;What oil is best suitable for woking and which oil is not suitable? " />
  <row Id="11216" PostHistoryTypeId="1" PostId="5698" RevisionGUID="fc48fd2f-fa3d-4711-9afe-dc4629a51b50" CreationDate="2010-08-21T13:17:29.580" UserId="1689" Text="Suitable oil for woking?" />
  <row Id="11217" PostHistoryTypeId="3" PostId="5698" RevisionGUID="fc48fd2f-fa3d-4711-9afe-dc4629a51b50" CreationDate="2010-08-21T13:17:29.580" UserId="1689" Text="&lt;oil&gt;&lt;asian-cuisine&gt;&lt;wok&gt;" />
  <row Id="11218" PostHistoryTypeId="2" PostId="5699" RevisionGUID="67fee0d8-0991-4006-b938-ed80c0c7c3be" CreationDate="2010-08-21T14:00:02.207" UserId="41" Text="You need an oil with a high smoke point, because the wok will be on high heat.&#xD;&#xA;&#xD;&#xA;The most commonly-used is probably peanut oil.  Grape seed oil, canola oil, corn oil, and also sunflower oil are also common.&#xD;&#xA;&#xD;&#xA;Olive oil is actually fine to use too, just not the &quot;virgin&quot; types which have significantly lower smoke points.  But I still wouldn't use it because it will impart an olive flavour that's really not appropriate for most Asian cooking.&#xD;&#xA;&#xD;&#xA;Please refer to this [oil smoke points table][1] for a more complete reference.  You'll want a smoke point that's well over 400° F *(204° C)*; 420° F *(216° C)* should be okay, 450° F *(232° C)* is ideal.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="11219" PostHistoryTypeId="2" PostId="5700" RevisionGUID="b144dd9f-e53a-4e08-8e10-c82c35656700" CreationDate="2010-08-21T14:01:50.660" UserId="1259" Text="You want to use an oil that will handle the hotter temperatures of a wok. This [list of oil smoke points][1] suggests that most refined oils will work fine. Don't use unrefined oils or butter because they'll burn. &#xD;&#xA;&#xD;&#xA;Once you've got an oil that will handle the heat, you want something that will taste good. I think that's the main issue with olive oil. There aren't olives in asian cuisine and I think that would taste a bit funny. I tend to use vegetable or canola oil for the majority of my stir-frying and then add a little sesame oil towards the end (generally when sauteing garlic and ginger). The sesame oil adds a strong asian flavor to the food. I've tried just using sesame oil, as a recipe sometimes recomends, but I find the flavor overpowering. Unrefined sesame oil is fairly common at the grocery store, and you don't want to use that as it will burn in the wok (but it could be drizzled on the food after cooking). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" />
  <row Id="11220" PostHistoryTypeId="6" PostId="5698" RevisionGUID="8a7fcdce-e248-431d-91dc-dcc20c754a88" CreationDate="2010-08-21T14:10:17.303" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;asian-cuisine&gt;&lt;wok&gt;&lt;stir-fry&gt;" />
  <row Id="11221" PostHistoryTypeId="2" PostId="5701" RevisionGUID="0be09711-2b82-47d5-99ad-eec01d332fc8" CreationDate="2010-08-21T14:28:26.520" UserId="263" Text="I've got about 15lbs of saphire unbleached white flour left from my 25lb bulk purchase from 2 weeks ago. While preparing a wonderful zucchini bread recipe I noticed a &quot;sour&quot; smell from my flour. &#xD;&#xA;&#xD;&#xA;It's been tightly sealed in the heavy duty bag I purchased it in, stored in the pantry at 70-85&amp;deg;F.&#xD;&#xA;&#xD;&#xA;1. Has my flour spoiled?! &#xD;&#xA;&#xD;&#xA;2. What are the storage guidelines for flour?&#xD;&#xA;&#xD;&#xA;![oh nooooooooooooooes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/2tRch.jpg" />
  <row Id="11222" PostHistoryTypeId="1" PostId="5701" RevisionGUID="0be09711-2b82-47d5-99ad-eec01d332fc8" CreationDate="2010-08-21T14:28:26.520" UserId="263" Text="What does flour smell like when it goes bad?" />
  <row Id="11223" PostHistoryTypeId="3" PostId="5701" RevisionGUID="0be09711-2b82-47d5-99ad-eec01d332fc8" CreationDate="2010-08-21T14:28:26.520" UserId="263" Text="&lt;storage-method&gt;&lt;ingredients&gt;&lt;storage-lifetime&gt;&lt;flour&gt;&lt;spoiled&gt;" />
  <row Id="11224" PostHistoryTypeId="5" PostId="5679" RevisionGUID="df95d99f-eac1-4b32-bfaf-340d3beee59b" CreationDate="2010-08-21T14:30:55.483" UserId="2083" Comment="deleted 76 characters in body" Text="I personally don't own any copper pot or thick pans. The only quality tool I have is a chef's knife. That doesn't prevent me from being a good home cook, though. The trick is to know your basics and work around any tool deficiency you might have. I have an electric range, so that means it takes longer to adjust the heat on my pans. I need to take this into consideration.&#xD;&#xA;&#xD;&#xA;It reminds me of the top chef masters episode when Hubert Keller won the challenge where they had to cook a great meal in a student dorm, using typical equipment a student would have. Part of being a great cook is knowing how to cook the same thing over different sources of heat: fire, coals, gas, electric, etc.&#xD;&#xA;&#xD;&#xA;That being said, look for signs that the cook doesn't know, or care, about cooking techniques and basics. Is the cook using a garlic crusher? Are there any chicken flavored stock boxes in the pantry? Is the kitchen clean? Did the cook put his chef knife and/or wooden cutting board in the dishwasher? Does the cook own a plastic tomato slicer or one of those all-in-one gadgets you can only buy on TV that'll slice, dice and bath the kids?&#xD;&#xA;&#xD;&#xA;Is the cook's stainless steel pan squeeky clean? If not, they might not know a thing about deglazing!" />
  <row Id="11225" PostHistoryTypeId="6" PostId="5638" RevisionGUID="3c3d5152-240d-43db-ade6-8dd8ec47c12c" CreationDate="2010-08-21T14:37:02.087" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;microwave&gt;&lt;sausages&gt;&lt;spicy-hot&gt;" />
  <row Id="11226" PostHistoryTypeId="6" PostId="106" RevisionGUID="986bc6af-279c-4f22-99c2-57a63321b748" CreationDate="2010-08-21T14:42:53.697" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;storage-lifetime&gt;" />
  <row Id="11227" PostHistoryTypeId="6" PostId="5258" RevisionGUID="2835ff21-6050-404b-b11d-7ac484b69fd2" CreationDate="2010-08-21T14:43:25.367" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;cleaning&gt;&lt;flour&gt;" />
  <row Id="11228" PostHistoryTypeId="6" PostId="5701" RevisionGUID="4fa047ae-1590-4548-8340-b1aa4a2d02e9" CreationDate="2010-08-21T14:43:47.313" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;flour&gt;" />
  <row Id="11229" PostHistoryTypeId="2" PostId="5702" RevisionGUID="d529d2c9-7281-43a0-849c-ac2372c7d568" CreationDate="2010-08-21T14:51:50.917" UserId="263" Text="Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place...&#xD;&#xA;&#xD;&#xA;Is it getting on the shells from the environment (or the hen)? Is it *inside* the egg?&#xD;&#xA;&#xD;&#xA;This is mostly a curiosity/science question so please don't take it as fear mongering, FUD, or any such non-sense. I realize that many eggs are perfectly safe!" />
  <row Id="11230" PostHistoryTypeId="1" PostId="5702" RevisionGUID="d529d2c9-7281-43a0-849c-ac2372c7d568" CreationDate="2010-08-21T14:51:50.917" UserId="263" Text="How does salmonella get into eggs?" />
  <row Id="11231" PostHistoryTypeId="3" PostId="5702" RevisionGUID="d529d2c9-7281-43a0-849c-ac2372c7d568" CreationDate="2010-08-21T14:51:50.917" UserId="263" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;food-science&gt;" />
  <row Id="11232" PostHistoryTypeId="2" PostId="5703" RevisionGUID="d3566ad5-5c0b-4f8e-977e-c4173b95fb65" CreationDate="2010-08-21T15:20:25.290" UserId="1393" Text="My favorite is Spectrum Organics High Heat Safflower Oil - it is organic, and good up to 450 F. Peanut is great too, but I can't use it in my house due to allergies." />
  <row Id="11233" PostHistoryTypeId="2" PostId="5704" RevisionGUID="fa875aa3-d910-48e3-a4a7-90f1a482a22b" CreationDate="2010-08-21T15:25:29.343" UserId="1393" Text="The smell is of rancid fats in the flour. It is a very distinct smell, but hard to describe. I would agree that &quot;sour&quot; is part of it. The best way to learn is by comparison. Smell some fresh, clean flour and remember what it is like. Any kind of unpleasant odor than that is rancidity. You may have smelled it also if you opened a box of cereal that has been around too long, or even poppy or sesame seeds - anything with fats that sits around at room temp will eventually go rancid." />
  <row Id="11234" PostHistoryTypeId="2" PostId="5705" RevisionGUID="046c9bfd-2dd3-4c43-8b6f-c2ac4265bced" CreationDate="2010-08-21T15:26:19.560" UserId="364" Text="I have a [barbecue sauce recipe][1] that calls for 1 can of crushed tomatoes. I have cans of whole &amp; cans of diced. Could I just run one of those through the food processor and deem it &quot;crushed&quot;? &#xD;&#xA;&#xD;&#xA;EDIT: I also have a few pounds of fresh Roma tomatoes.&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29" />
  <row Id="11235" PostHistoryTypeId="1" PostId="5705" RevisionGUID="046c9bfd-2dd3-4c43-8b6f-c2ac4265bced" CreationDate="2010-08-21T15:26:19.560" UserId="364" Text="Crushed tomatoes - sub with diced or whole?" />
  <row Id="11236" PostHistoryTypeId="3" PostId="5705" RevisionGUID="046c9bfd-2dd3-4c43-8b6f-c2ac4265bced" CreationDate="2010-08-21T15:26:19.560" UserId="364" Text="&lt;substitutions&gt;&lt;tomatoes&gt;" />
  <row Id="11237" PostHistoryTypeId="2" PostId="5706" RevisionGUID="c4c43b55-e2b2-4301-b15f-db69b77daf28" CreationDate="2010-08-21T15:27:49.810" UserId="1393" Text="From [LiveScience][1]:&#xD;&#xA;&#xD;&#xA;The bacteria, Salmonella enteritidis can invade an egg in several ways. One way is by the contamination of egg shells with fecal matter. The bacteria are present in the intestines and feces of infected humans and animals, including chickens, and can be passed to the eggs when chickens sit on them... Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://news.yahoo.com/s/livescience/20100818/sc_livescience/howdoessalmonellagetinsideeggs" />
  <row Id="11238" PostHistoryTypeId="5" PostId="5612" RevisionGUID="858c061e-ef7b-4b26-be3a-5257ffe91068" CreationDate="2010-08-21T15:28:38.357" UserId="2073" Comment="added another picture of basil flowers" Text="I have tons of basil in my herb spiral (See picture).&#xD;&#xA;&#xD;&#xA;However, this stuff is precious, and I always feel bad when I throw away the basil flowers when I make pesto sauce.&#xD;&#xA;&#xD;&#xA;Is there a way to use the basil flowers when cooking?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Herb spiral and chickens][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Purple basil flowers][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/JE07g.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/j2U9t.jpg" />
  <row Id="11239" PostHistoryTypeId="2" PostId="5707" RevisionGUID="e7353956-136c-4450-8e5b-53c147548852" CreationDate="2010-08-21T15:35:53.627" UserId="396" Text="*This may sound like a silly question, but I've always wondered:*&#xD;&#xA;&#xD;&#xA;If I boil some water and use *some* of it and leave the remainder in the kettle, and then **a few days later** boil that same water again, will it taste the same as if I'd emptied the old water and boiled fresh new water?&#xD;&#xA;&#xD;&#xA;I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a [French press][1]), and I'm wondering if there's no good reason to do that.&#xD;&#xA;&#xD;&#xA;For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water that's been through a Brita filter in a jig.&#xD;&#xA;&#xD;&#xA;If the taste is different, what's the chemical or physical justification?&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/French_press" />
  <row Id="11240" PostHistoryTypeId="1" PostId="5707" RevisionGUID="e7353956-136c-4450-8e5b-53c147548852" CreationDate="2010-08-21T15:35:53.627" UserId="396" Text="Does water that's been left to sit and then reboiled taste different from fresh water boiled once?" />
  <row Id="11241" PostHistoryTypeId="3" PostId="5707" RevisionGUID="e7353956-136c-4450-8e5b-53c147548852" CreationDate="2010-08-21T15:35:53.627" UserId="396" Text="&lt;flavor&gt;&lt;boiling&gt;&lt;coffee&gt;&lt;water&gt;" />
  <row Id="11242" PostHistoryTypeId="2" PostId="5708" RevisionGUID="6e4e8402-6f94-465d-bfd4-7fcc2b0ced9b" CreationDate="2010-08-21T15:37:08.620" UserId="1393" Text="Drain some of the liquid off either of those, whiz it in the food processor, add liquid back as needed to reach the &quot;crushed&quot; consistency." />
  <row Id="11243" PostHistoryTypeId="2" PostId="5709" RevisionGUID="e66ad66c-5990-44e1-a810-823321668591" CreationDate="2010-08-21T16:12:12.337" UserId="183" Text="There are two basic mechanisms:&#xD;&#xA;&#xD;&#xA;* the salmonella is on the shell and when the egg gets broken the interior gets contaminated; or&#xD;&#xA;* the chicken's reproductive system is contaminated and lays an egg with contaminated interior.&#xD;&#xA;&#xD;&#xA;To reduce the very common (a few percent) shell contamination, eggs sold commercially have their shells treated (washed). After washing only about 50 in every million eggs will still have some shell contamination.  The shell contamination may have been there when the chicken laid the egg, fecal matter, or as a result of plant processing.    &#xD;&#xA;&#xD;&#xA;In some rare cases the surface salmonella can make it to the inside without breaking the egg: if it was there while the cuticle dried, if the egg is stored at room temperature, or if the environment is moist.   " />
  <row Id="11244" PostHistoryTypeId="2" PostId="5710" RevisionGUID="29070e75-b2d0-40f7-8ee3-bfd1eefb33b7" CreationDate="2010-08-21T16:14:55.970" UserId="1393" Text="Yes, it is different. Two things happen: the dissolved oxygen boils out, and whatever mineral solids are in there become concentrated as steam evaporates." />
  <row Id="11245" PostHistoryTypeId="6" PostId="407" RevisionGUID="8f948478-4d22-4054-b4c6-a04bac29125c" CreationDate="2010-08-21T16:41:54.767" UserId="1443" Comment="edited tags; edited tags" Text="&lt;baking&gt;&lt;health&gt;&lt;resources&gt;&lt;allergy&gt;&lt;gluten-free&gt;" />
  <row Id="11246" PostHistoryTypeId="2" PostId="5711" RevisionGUID="850cdf49-5161-42b9-9923-d758b7bfdb1c" CreationDate="2010-08-21T16:45:13.733" UserId="1670" Text="A meta rules here (if you don't have the instructions any more, say) is *&quot;before it starts to slow down&quot;*.&#xD;&#xA;&#xD;&#xA;Of course, until you have some experience with the pot in question you'll just have to live with&#xD;&#xA;&#xD;&#xA;* when it starts to take longer to brew&#xD;&#xA;* when you can see mineral deposits on parts of the machine. Look, in particular, at places where hot and/or high pressure water or steam emerges into the great wide world. These are prime places for precipitation of solids&#xD;&#xA;&#xD;&#xA;Best, of course, to notice how long this takes and clean it a little more often than that." />
  <row Id="11247" PostHistoryTypeId="5" PostId="5673" RevisionGUID="2ed6a99e-df3a-4272-b804-5bd07c2fafc0" CreationDate="2010-08-21T16:55:32.520" UserId="1759" Comment="add" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. &#xD;&#xA;&#xD;&#xA;And clutter? My kitchen goes from cluttered to clean and back again on an almost daily basis. It's very efficient though. So if someone else's kitchen looks like it's actually being used, that's another clue. Another thing about clutter, if it's the kind that has been sitting there for a long time, that's a sign of a non-cook. Dynamic clutter of an active kitchen is another matter.&#xD;&#xA;&#xD;&#xA;Another I notice is that cooks will have oft used items (knives, herbs, etc) readily available for use. Not on 'display', but available and ready for use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's a quote from [Michael Ruhlman's][1], &quot;The Elements of Cooking&quot;, _&quot;The fanciest kitchens with the most beautiful pots, pans, and appliances I've found to be the least used kitchens and therefore the worst kitchens. I hope the kitchen as status symbol is a short-lived phenomenon.&quot;_ &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/" />
  <row Id="11248" PostHistoryTypeId="2" PostId="5712" RevisionGUID="364dc311-f3da-4617-bc70-9d77f8ef86ac" CreationDate="2010-08-21T17:13:27.217" UserId="364" Text="One instruction in a [new barbecue sauce][1] recipe I'm trying out is to take the pot of simmering sauce and run it through a blender or food processor. &#xD;&#xA;&#xD;&#xA;I have now learned the hard way that blending hot liquid will cause the lid of the blender to explode off... there is barbecue sauce coating my kitchen, and I have some new burns to treat. &#xD;&#xA;&#xD;&#xA;So, what is the proper way to do this? Is there a safe way to use [a regular blender like mine][2], or would I need a different kind of blender?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/dr_pepper_barbecue_sauce/?utm_source=feedburner&amp;utm_medium=feed&amp;utm_campaign=Feed%3A+elise%2Fsimplyrecipes+%28Simply+Recipes%29&#xD;&#xA;  [2]: http://www.amazon.com/Hamilton-Beach-52284WV-12-Speed-Wave-Action/dp/B000AQFYVO/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1282410728&amp;sr=1-1" />
  <row Id="11249" PostHistoryTypeId="1" PostId="5712" RevisionGUID="364dc311-f3da-4617-bc70-9d77f8ef86ac" CreationDate="2010-08-21T17:13:27.217" UserId="364" Text="How can I safely use a blender with hot liquids?" />
  <row Id="11250" PostHistoryTypeId="3" PostId="5712" RevisionGUID="364dc311-f3da-4617-bc70-9d77f8ef86ac" CreationDate="2010-08-21T17:13:27.217" UserId="364" Text="&lt;food-safety&gt;&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="11251" PostHistoryTypeId="2" PostId="5713" RevisionGUID="31fb8f95-4768-46bd-a956-cd6bc45f2829" CreationDate="2010-08-21T17:18:53.213" UserId="1259" Text="It can be a bit tricky, a couple of tips:&#xD;&#xA;&#xD;&#xA; - Use a lot less liquid in the blender than normal. Do batches if needed.&#xD;&#xA; - Vent the lid so the steam can escape. A lot of lids have a center piece that can come out. Using less liquid will stop stuff coming out the top. &#xD;&#xA; - Start the blender slow and then speed it up. This may not work depending on how fast your slowest setting is. But once the vortex gets going, the liquid won't splash. It's only when the blades start that you have that issue. Slower start speed means less splash (a vita-mix can start very slowly and have no splash at all, great for hot liquids but the price tag is a bit high). " />
  <row Id="11252" PostHistoryTypeId="2" PostId="5714" RevisionGUID="30e0a240-7749-4cea-8174-19f41df0eaa9" CreationDate="2010-08-21T18:16:04.507" UserId="1759" Text="This is something I've planned on trying but haven't wanted to spend the $ for experimentation.&#xD;&#xA;&#xD;&#xA;Buying sliced turkey for lunches at the deli is a tad pricey. At my local market I can get frozen turkey breast for a much better price per pound. But, the turkey breasts are 3+ pounds, and my household would use ~ 1# a week. &#xD;&#xA;&#xD;&#xA;I figure I can just get a turkey breast, roast, make slices, and freeze a couple of batches for upcoming weeks. So, for the question. Do turkey slices thaw out ok in terms of texture and taste? " />
  <row Id="11253" PostHistoryTypeId="1" PostId="5714" RevisionGUID="30e0a240-7749-4cea-8174-19f41df0eaa9" CreationDate="2010-08-21T18:16:04.507" UserId="1759" Text="Thawing frozen turkey slices" />
  <row Id="11254" PostHistoryTypeId="3" PostId="5714" RevisionGUID="30e0a240-7749-4cea-8174-19f41df0eaa9" CreationDate="2010-08-21T18:16:04.507" UserId="1759" Text="&lt;freezing&gt;" />
  <row Id="11255" PostHistoryTypeId="5" PostId="5713" RevisionGUID="571388f3-36ca-43d3-9917-ac557b8cad0e" CreationDate="2010-08-21T18:19:36.183" UserId="1259" Comment="added ocaasi's comment" Text="It can be a bit tricky, a couple of tips:&#xD;&#xA;&#xD;&#xA; - Use a lot less liquid in the blender than normal. Do batches if needed.&#xD;&#xA; - Vent the lid so the steam can escape. A lot of lids have a center piece that can come out. Using less liquid will stop stuff coming out the top. &#xD;&#xA; - As Ocaasi suggests, you can cover the open lid with a kitchen towel as you start to insure there's no spray. &#xD;&#xA; - Start the blender slow and then speed it up. This may not work depending on how fast your slowest setting is. But once the vortex gets going, the liquid won't splash. It's only when the blades start that you have that issue. Slower start speed means less splash (a vita-mix can start very slowly and have no splash at all, great for hot liquids but the price tag is a bit high). " />
  <row Id="11256" PostHistoryTypeId="2" PostId="5715" RevisionGUID="b4254f8c-e1ef-481f-9601-056babce7a65" CreationDate="2010-08-21T18:39:17.267" UserId="60" Text="For short term freezing they should be just fine as far as texture and taste are concerned. Just make sure you avoid freezer burn by wrapping them tightly in plastic wrap and then either aluminum foil or a freezer bag. If you store them more than a few months then they will start to degrade. " />
  <row Id="11257" PostHistoryTypeId="2" PostId="5716" RevisionGUID="9b30f2a7-1aec-4814-94f7-743a503fbbc2" CreationDate="2010-08-21T19:43:27.950" UserId="1201" Text="For me, cooking semi-regularly with different friends, the major sign is whether the knives are sharp. One friend who I regularly cook with has both a large knifeblock and a drawer of full of very sharp knives, and cooks at least two (good) meals a day with his family. The other has one halfway-decent but extremely dull knife, and almost never cooks except when I'm there.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;If you're trying to see if someone is a decent cook, there's also just seeing if they're comfortable in the kitchen, how they hold and use a knife, and whether they know where even their less-used cooking tools are.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;Another thing I've found is that people who are good cooks are passionate about food in general. Even when eating out they're talking about the food they're eating, and maybe thinking about how to cook it themselves." />
  <row Id="11258" PostHistoryTypeId="16" PostId="5716" RevisionGUID="9b30f2a7-1aec-4814-94f7-743a503fbbc2" CreationDate="2010-08-21T19:43:27.950" UserId="-1" />
  <row Id="11259" PostHistoryTypeId="2" PostId="5717" RevisionGUID="a9070a42-d553-425d-b731-dd14153a4e9b" CreationDate="2010-08-21T20:07:31.753" UserId="2052" Text="I have also had flour go moldy (actually last week) and it was held in a pantry area I think that was a bit too warm and humid.  It had a funky smell and then I noticed there was some actual discoloration.&#xD;&#xA;&#xD;&#xA;When in doubt, throw it out.  If it doesn't smell like when you first used it, then there is probably something going on with it whether it is rancid, moldy, etc.&#xD;&#xA;&#xD;&#xA;And yes, the best way to keep specialty flours if you have the space is in your fridge or freeze in an airtight container." />
  <row Id="11260" PostHistoryTypeId="5" PostId="5707" RevisionGUID="c3e8acf8-aa74-4dc3-a107-c8bca330a11b" CreationDate="2010-08-21T20:12:33.600" UserId="396" Comment="fixed typo; jig -&gt; jug (oops!)" Text="*This may sound like a silly question, but I've always wondered:*&#xD;&#xA;&#xD;&#xA;If I boil some water and use *some* of it and leave the remainder in the kettle, and then **a few days later** boil that same water again, will it taste the same as if I'd emptied the old water and boiled fresh new water?&#xD;&#xA;&#xD;&#xA;I've got a habit of emptying the kettle water and starting with fresh water to boil when I prepare my coffee (using a [French press][1]), and I'm wondering if there's no good reason to do that.&#xD;&#xA;&#xD;&#xA;For what it's worth, the kettle has a top (so I'm ruling out dust as a concern), and the water I'm boiling is tap water that's been through a Brita filter in a jug.&#xD;&#xA;&#xD;&#xA;If the taste is different, what's the chemical or physical justification?&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/French_press" />
  <row Id="11261" PostHistoryTypeId="2" PostId="5718" RevisionGUID="8f5fa502-6c82-4dfc-a4d9-7df86d6cf650" CreationDate="2010-08-21T20:38:07.170" UserId="43" Text="&lt;a href=&quot;http://simplyrecipes.com/recipes/bread_and_butter_pickles/&quot;&gt;Bread and Butter Pickles&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&gt; Ingredients&#xD;&#xA;&gt;&#xD;&#xA;&gt;    * 2 1/2 lbs pickling cucumbers (fresh from the market)&#xD;&#xA;&gt;    * 1 pound white or yellow onions, thinly sliced&#xD;&#xA;&gt;    * 1/4 cup pickling salt (can use Kosher salt as a substitute, regular table salt has additives in it that will turn the pickles dark and muddy the color of the pickle juice)&#xD;&#xA;&gt;    * 1 1/4 cup white distilled vinegar (5% acidity)&#xD;&#xA;&gt;    * 1 cup apple cider vinegar (5% acidity)&#xD;&#xA;&gt;    * 2 1/4 cups sugar&#xD;&#xA;&gt;    * 1 Tbsp mustard seeds&#xD;&#xA;&gt;    * 1 teaspoon crushed red pepper flakes&#xD;&#xA;&gt;    * 3/4 teaspoon celery seeds&#xD;&#xA;&gt;    * 1 inch cinnamon stick&#xD;&#xA;&gt;    * 6 allspice berries plus a pinch of ground allspice&#xD;&#xA;&gt;    * 6 whole cloves plus a pinch of ground cloves&#xD;&#xA;&gt;    * 1/2 teaspoon turmeric&#xD;&#xA;" />
  <row Id="11262" PostHistoryTypeId="16" PostId="5718" RevisionGUID="8f5fa502-6c82-4dfc-a4d9-7df86d6cf650" CreationDate="2010-08-21T20:38:07.170" UserId="-1" />
  <row Id="11263" PostHistoryTypeId="2" PostId="5719" RevisionGUID="c877b18a-1148-4bee-bd91-f9f02eb54111" CreationDate="2010-08-21T20:58:52.773" UserId="905" Text="You can get a [hand-held blender][1] that you can stick inside the pan you're boiling the sauce in instead of transferring it to another container. I love this tool for soups and sauces such as yours.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.nl/images?q=hand-held+blender&amp;um=1&amp;ie=UTF-8&amp;source=univ&amp;ei=3j1wTO7iCsXfONWq7bAL&amp;sa=X&amp;oi=image_result_group&amp;ct=title&amp;resnum=4&amp;ved=0CDgQsAQwAw&amp;biw=1436&amp;bih=783" />
  <row Id="11264" PostHistoryTypeId="2" PostId="5720" RevisionGUID="aee44c30-013e-4d22-94d8-e3990c23d60f" CreationDate="2010-08-21T20:59:28.390" UserId="1201" Text="I make sushi with friends about once a month, and it's not too difficult. The thing that took us the longest to get right was the rice, and we got that down after a few tries. It'll probably take a while to figure out the amount of vinegar you like in it, and how long to leave the seaweed in it while it's cooking.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;For nigiri, I've got a little plexiglass box for molding the rice, which makes it somewhat easier to get it a regular shape. It probably wouldn't be too hard to find one, if you're really into making nigiri and don't want to just do it by hand.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;We also tried making tamago (sweetened omelet) from scratch last time, and it came out really well. We weren't able to make it the proper thickness and have it cook properly, so we ended up making a bunch of very thin layers, stacking them, then rolling them up and slicing them.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;We've started making sunomono as well, which makes a good opening to the meal. Thinly-sliced cucumber, mackerel, and a little bit of miso dressing cut with some mirin (sweetened rice wine). Sometimes we throw a little seaweed salad on top, as well." />
  <row Id="11265" PostHistoryTypeId="2" PostId="5721" RevisionGUID="49fae52a-9e82-49ad-bed1-ae5a9e002f24" CreationDate="2010-08-21T21:23:35.207" UserId="364" Text="You ask if you can help them at all, and they hand you a dull paring knife and ask you to dice some onion for them. Yes, this happened. This person does not cook and does not pretend to... I'm just giving an example of what would be a dead giveaway. :)" />
  <row Id="11266" PostHistoryTypeId="16" PostId="5721" RevisionGUID="49fae52a-9e82-49ad-bed1-ae5a9e002f24" CreationDate="2010-08-21T21:23:35.207" UserId="-1" />
  <row Id="11267" PostHistoryTypeId="2" PostId="5722" RevisionGUID="2e6f022a-45d0-437e-b590-ddcc8b0b4166" CreationDate="2010-08-21T21:46:38.020" UserId="86" Text="Vinegar. Pinch off the blossoms and pack them in a jar, cover with white vinegar, seal and keep in the fridge for a few weeks to flavor through... Then discard the blossoms and use the vinegar for dressings or marinades. Delicious stuff... Use sparingly though!" />
  <row Id="11268" PostHistoryTypeId="16" PostId="5722" RevisionGUID="2e6f022a-45d0-437e-b590-ddcc8b0b4166" CreationDate="2010-08-21T21:46:38.020" UserId="-1" />
  <row Id="11269" PostHistoryTypeId="2" PostId="5723" RevisionGUID="4d8d97d2-25fc-456c-a1f6-cdf6e6d72842" CreationDate="2010-08-21T21:59:30.910" UserId="905" Text="The best oil for the wok is rice oil (because of its high smoke point, 490°F, 254°C). Peanut oil is not bad either and more commonly used. It is not healthy to heat any oil too far, so it's best to add the oil very shortly before adding products to the wok so the products can cool the oil during the stir frying.&#xD;&#xA;&#xD;&#xA;The wok needs to be very hot to prevent sticking and create a proper stir frying effect, so it's not a good idea to leave the oil in there to smoke. The oil should be kept a lot cooler than the wok surface.&#xD;&#xA;&#xD;&#xA;If you add products with sufficient water content in a fast enough rate you can even stir fry with virgin olive oil or sesame oil, but it takes some practice and speed. It's easier and safer to work with rice oil and add some flavored oil later in the process when the temperature is lowered." />
  <row Id="11270" PostHistoryTypeId="2" PostId="5724" RevisionGUID="1e4fdd9d-a7a8-4011-ab8f-0ed7bb569886" CreationDate="2010-08-21T22:47:53.417" UserId="2094" Text="You need something to make the batter a little more sticky so that bubbles from yeast or baking soda stay trapped as the bread bakes.&#xD;&#xA;&#xD;&#xA;I generally use a little bit of xantham gum and a couple of tablespoons of arrowroot flour.&#xD;&#xA;&#xD;&#xA;To make sure they're fully hydrated (for optimal sliminess) let the wet batter sit for a couple of minutes before adding baking soda.  A little lemon juice or vinegar in the wet ingredients will help too." />
  <row Id="11271" PostHistoryTypeId="2" PostId="5725" RevisionGUID="e5c6a0cf-c42b-44d4-aaa8-337e01270ab4" CreationDate="2010-08-21T22:52:47.000" UserId="2094" Text="Pre-soak the rice noodles in cold water for as long as you can, but at least 10 minutes.  Then add them directly to hot broth and serve or into boiling water for about 2 minutes then drain to use.&#xD;&#xA;&#xD;&#xA;The trick is that they're never in the hot water for very long because they'll get mushy remarkably quickly." />
  <row Id="11272" PostHistoryTypeId="2" PostId="5726" RevisionGUID="0d549d8a-166d-4d5b-9330-95c45cb07e60" CreationDate="2010-08-21T23:10:43.350" UserId="426" Text="Even easier and less messy than putting canned whole tomatoes in the food processor is to put them in a stainless or glass bowl that has gently sloping sides.  Use a pizza cutter to roll back and forth, side to side until tomatoes are of the &quot;diced&quot; or &quot;crushed&quot; texture that you want." />
  <row Id="11273" PostHistoryTypeId="2" PostId="5727" RevisionGUID="aecb6c47-5c9f-4a66-9f83-00b9fb23ce06" CreationDate="2010-08-21T23:39:16.457" UserId="2095" Text="I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out stringy tendon/gristle pieces (not sure of the exact term, sorry). They did taste decent however. Next I tried some top round. It ground easily but seemed to have less flavor. &#xD;&#xA;&#xD;&#xA;I'd also like to grind some turkey burgers and breakfast sausage patties eventually. &#xD;&#xA;&#xD;&#xA;What are the preferred beef cuts for grinding tasty burgers? How about turkey or sausage?" />
  <row Id="11274" PostHistoryTypeId="1" PostId="5727" RevisionGUID="aecb6c47-5c9f-4a66-9f83-00b9fb23ce06" CreationDate="2010-08-21T23:39:16.457" UserId="2095" Text="What are the best cuts of meat for grinding sausage &amp; burgers?" />
  <row Id="11275" PostHistoryTypeId="3" PostId="5727" RevisionGUID="aecb6c47-5c9f-4a66-9f83-00b9fb23ce06" CreationDate="2010-08-21T23:39:16.457" UserId="2095" Text="&lt;equipment&gt;&lt;beef&gt;&lt;hamburgers&gt;" />
  <row Id="11276" PostHistoryTypeId="2" PostId="5728" RevisionGUID="a3d75202-2bca-48e6-85ac-487cd60bf99f" CreationDate="2010-08-21T23:52:35.077" UserId="337" Text="Whenever I make a pizza with fresh tomatoes on it, the juice from the tomatoes turns the crust to mush.&#xD;&#xA;&#xD;&#xA;I think I must be doing something wrong - do I need to pre-cook the tomatoes to get rid of excess juice? Or maybe pre-cook the crust instead?&#xD;&#xA;&#xD;&#xA;Is there any way to keep pizza from getting soggy when using fresh tomatoes, or is this just a problem with using fresh tomatoes as toppings on pizza, and there is no way to prevent it?" />
  <row Id="11277" PostHistoryTypeId="1" PostId="5728" RevisionGUID="a3d75202-2bca-48e6-85ac-487cd60bf99f" CreationDate="2010-08-21T23:52:35.077" UserId="337" Text="Keeping pizza crust from getting soggy from fresh tomatoes" />
  <row Id="11278" PostHistoryTypeId="3" PostId="5728" RevisionGUID="a3d75202-2bca-48e6-85ac-487cd60bf99f" CreationDate="2010-08-21T23:52:35.077" UserId="337" Text="&lt;pizza&gt;&lt;tomatoes&gt;&lt;fresh&gt;" />
  <row Id="11279" PostHistoryTypeId="2" PostId="5729" RevisionGUID="c24d7903-cb63-4dbf-9008-1e379f3ae6b4" CreationDate="2010-08-22T00:11:34.357" UserId="1236" Text="I always pre-cook my crust for 3-8 minutes, depending on whether it's thin crust or not.  Works great for what you're describing but I prefer it even when not using fresh tomatoes, I like a slightly crispier crust.  Never tried pre-cooking the tomatoes - you could squeeze them, maybe in a ricer, but you're going to lose some texture and a lot of flavor, I would guess." />
  <row Id="11280" PostHistoryTypeId="2" PostId="5730" RevisionGUID="b4137305-4fbe-46b0-af1e-969ef734221d" CreationDate="2010-08-22T00:17:20.960" UserId="2096" Text="Thin layer of olive oil on the crust before you add the sauce. Just drizzle on a little bit and then make sure it's evenly applied with a hand. " />
  <row Id="11281" PostHistoryTypeId="2" PostId="5731" RevisionGUID="a4910d98-1fbe-4c3e-9521-470cc32f92c8" CreationDate="2010-08-22T00:22:22.320" UserId="2096" Text="For burgers I buy 2-3 different cuts - usually some sirloin and the end of a tenderloin (fattier and cheaper) and whatever else looks good. Slice thinly and stick in the freezer for 20 mins or so before you start grinding. I then mix in some finely minced onion and garlic, salt, pepper and a little Worcestershire sauce (all optional and to taste) before grilling.  " />
  <row Id="11282" PostHistoryTypeId="2" PostId="5732" RevisionGUID="68985d8f-608b-4aa8-82b6-d057f177f3f9" CreationDate="2010-08-22T00:33:31.970" UserDisplayName="Kareem Shaya" Text="I haven't tried it yet, but Burger Lab's [&quot;Blue Label burger&quot;](http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html) sounds great. Six ounces of sirloin, five ounces of brisket, 12 ounces of oxtail." />
  <row Id="11283" PostHistoryTypeId="2" PostId="5733" RevisionGUID="8522310e-aff3-49a6-bccb-5964bf0fb512" CreationDate="2010-08-22T00:46:30.337" UserId="1307" Text="Whenever I use fresh tomatoes on pizza, I always put them on the pizza immediately after cooking the pizza.  That way they stay recognizable as fresh tomatoes instead of just turning to mush." />
  <row Id="11284" PostHistoryTypeId="2" PostId="5734" RevisionGUID="f3cde70b-43d2-43ed-95ef-b52655bf2e4d" CreationDate="2010-08-22T01:28:39.630" UserId="1201" Text="You didn't specify if there was a certain vegetable you wanted to pickle, but my grandmother used to make excellent pickled green tomatoes, and she didn't use any dill in them that I'm aware of. It looks like most of the recipes I'm seeing online also don't include dill." />
  <row Id="11285" PostHistoryTypeId="16" PostId="5734" RevisionGUID="f3cde70b-43d2-43ed-95ef-b52655bf2e4d" CreationDate="2010-08-22T01:28:39.630" UserId="-1" />
  <row Id="11286" PostHistoryTypeId="2" PostId="5735" RevisionGUID="2aa0c778-5d59-491f-bba5-93c3aacad805" CreationDate="2010-08-22T01:51:03.733" UserId="1601" Text="I pre-cook the crust for 90 seconds (&gt;=450 degrees F) on a pre-heated pizza stone. Problem solved! " />
  <row Id="11287" PostHistoryTypeId="2" PostId="5736" RevisionGUID="60a1e518-6b1b-4e1b-94fe-779f4ae15a72" CreationDate="2010-08-22T01:55:52.273" UserId="1201" Text="I make a sort-of-vinaigrette that I usually use as a salad dressing, but it'd probably be good with other things.&#xD;&#xA;My usual recipe is to halve a few pints of cherry tomatoes, toss them with some sugar and salt, then drain them into a bowl for a while. After they've drained, I reduce the tomato juice with honey, shallot, dijon mustard, and cider vinegar, let it cool, then add a little olive oil, salt, and pepper." />
  <row Id="11288" PostHistoryTypeId="16" PostId="5736" RevisionGUID="60a1e518-6b1b-4e1b-94fe-779f4ae15a72" CreationDate="2010-08-22T01:55:52.273" UserId="-1" />
  <row Id="11289" PostHistoryTypeId="2" PostId="5737" RevisionGUID="ba7220c1-aa14-4a94-87dd-81cad958061f" CreationDate="2010-08-22T01:56:07.360" UserId="1601" Text="I hosted a potluck dinner some years ago, and I set the theme as &quot;chocolate or garlic&quot; -- guests were to bring one or the other. One person was a wiseacre and bought chocolate covered garlic. (It was hideously unpalatable.) &#xD;&#xA;&#xD;&#xA;I've since wondered if there's any way to combine chocolate and garlic in the same dish where you taste both, or if the two flavors are simply incompatible. " />
  <row Id="11290" PostHistoryTypeId="1" PostId="5737" RevisionGUID="ba7220c1-aa14-4a94-87dd-81cad958061f" CreationDate="2010-08-22T01:56:07.360" UserId="1601" Text="Chocolate and Garlic" />
  <row Id="11291" PostHistoryTypeId="3" PostId="5737" RevisionGUID="ba7220c1-aa14-4a94-87dd-81cad958061f" CreationDate="2010-08-22T01:56:07.360" UserId="1601" Text="&lt;garlic&gt;&lt;chocolate&gt;" />
  <row Id="11292" PostHistoryTypeId="16" PostId="5737" RevisionGUID="ba7220c1-aa14-4a94-87dd-81cad958061f" CreationDate="2010-08-22T01:56:07.360" UserId="1601" />
  <row Id="11293" PostHistoryTypeId="2" PostId="5738" RevisionGUID="9074c1ba-bf41-4aa9-9d93-9b5972b898a6" CreationDate="2010-08-22T02:24:41.810" UserId="2098" Text="Here are a few things that have worked for me:&#xD;&#xA;&#xD;&#xA;1.  Brush oil on the dough before applying toppings.  (Already suggested)&#xD;&#xA;2.  Scoop out the seeds and guts and then dice your tomatoes instead of slicing.  This should get rid of some of the moisture.&#xD;&#xA;3.  Add cheese and then place tomatoes on top.&#xD;&#xA;4.  Stretch your dough evenly and not too thin.  &#xD;&#xA;&#xD;&#xA;I usually don't precook tomatoes (sauce at least) because it ends up getting gummy since you they get cooked twice.  " />
  <row Id="11294" PostHistoryTypeId="5" PostId="5721" RevisionGUID="344ca3d1-a674-46aa-93c8-d646f2ce738a" CreationDate="2010-08-22T02:29:21.113" UserId="364" Comment="added 48 characters in body" Text="A Reverse Example: &#xD;&#xA;&#xD;&#xA;You ask if you can help them at all, and they hand you a dull paring knife and ask you to dice some onion for them. Yes, this happened. This person does not cook and does not pretend to... I'm just giving an example of what would be a dead giveaway of a non-working kitchen. :)" />
  <row Id="11295" PostHistoryTypeId="2" PostId="5739" RevisionGUID="e65c5b9b-2aa2-4aab-83c7-e4592207d834" CreationDate="2010-08-22T02:30:35.447" UserId="364" Text="I'm including links to specific recipes here, but not all of these recipes give fermenting instructions. I'm sure you *could* do these fermented though - as opposed to using whatever other pickling method is given. &#xD;&#xA;&#xD;&#xA; - [Pickled watermelon rinds][1] are fun - spiced w/ clove, ginger, lemon, and cinnamon.&#xD;&#xA;&#xD;&#xA; - [Blueberries can be pickled][2] - try with allspice, cinnamon, and clove.&#xD;&#xA;&#xD;&#xA; - [Lemons or limes][3] pickled with ginger and green chiles - or try with cinnamon, peppercorns, and a few hot peppers. I really want to try this!&#xD;&#xA;&#xD;&#xA; - Nuts can be pickled, too: [Pickled Green Walnuts][4] may be worth trying.&#xD;&#xA;&#xD;&#xA; - Have you ever had [pickled ginger][5] (commonly served w/ sushi)?  &#xD;&#xA;&#xD;&#xA; - Lastly, you can also apparently pickle fish. [Pickled Herring][6], anyone? &#xD;&#xA;&#xD;&#xA;You may want to check out [this book, containing 200 pickle recipes][7] or [this book with hundreds more][8]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thebittenword.typepad.com/thebittenword/2009/08/pickled-watermelon-rind.html&#xD;&#xA;  [2]: http://allrecipes.com//Recipe/catherines-pickled-blueberries/Detail.aspx&#xD;&#xA;  [3]: http://tigressinapickle.blogspot.com/2010/01/sweet-sour-canned-lemon-pickle.html&#xD;&#xA;  [4]: http://18thccuisine.blogspot.com/2006/06/pickled-green-walnuts.html&#xD;&#xA;  [5]: http://thenourishingcook.com/2010/04/homemade-pickled-ginger/&#xD;&#xA;  [6]: http://awesomepickle.com/archives/344&#xD;&#xA;  [7]: http://www.amazon.com/Joy-Pickling-Flavor-Packed-Recipes-Produce/dp/1558321330&#xD;&#xA;  [8]: http://www.amazon.com/Pickles-Relish-Beverly-Alfeld/dp/1589804899" />
  <row Id="11296" PostHistoryTypeId="16" PostId="5739" RevisionGUID="e65c5b9b-2aa2-4aab-83c7-e4592207d834" CreationDate="2010-08-22T02:30:35.447" UserId="-1" />
  <row Id="11297" PostHistoryTypeId="5" PostId="5738" RevisionGUID="3e5a497a-0948-4d0e-84d4-80a3cf7c3789" CreationDate="2010-08-22T02:31:43.637" UserId="1236" Comment="grammar" Text="Here are a few things that have worked for me:&#xD;&#xA;&#xD;&#xA;1.  Brush oil on the dough before applying toppings.  (Already suggested)&#xD;&#xA;2.  Scoop out the seeds and guts and then dice your tomatoes instead of slicing.  This should get rid of some of the moisture.&#xD;&#xA;3.  Add cheese and then place tomatoes on top.&#xD;&#xA;4.  Stretch your dough evenly and not too thin.  &#xD;&#xA;&#xD;&#xA;I usually don't precook tomatoes (sauce at least) because it ends up getting gummy since they get cooked twice.  " />
  <row Id="11298" PostHistoryTypeId="2" PostId="5740" RevisionGUID="b7990ae2-ab48-4f76-9cd5-731b68e985f1" CreationDate="2010-08-22T02:37:41.673" UserId="2098" Text="Here are some of my favorite recipes for garbanzo beans:&#xD;&#xA;&#xD;&#xA;[Crispy Roasted Chickpeas][1] - Very simple.  Requires few ingredients&lt;br /&gt;&#xD;&#xA;[Hummus][2] - A classic.  One of the most common uses for garbanzo beans&lt;br /&gt;&#xD;&#xA;[Falafel][3] - A little more involved.  Not difficult, but requires more time.  Very tasty. &lt;br /&gt;&#xD;&#xA;[Three Bean Salad][4] - Great summer dish.  Healthy and tasty.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpair.com/recipes/crispy-roasted-chickpeas&#xD;&#xA;  [2]: http://www.foodpair.com/recipes/hummus&#xD;&#xA;  [3]: http://www.foodpair.com/recipes/falafel&#xD;&#xA;  [4]: http://www.foodpair.com/recipes/three-bean-salad" />
  <row Id="11299" PostHistoryTypeId="16" PostId="5740" RevisionGUID="b7990ae2-ab48-4f76-9cd5-731b68e985f1" CreationDate="2010-08-22T02:37:41.673" UserId="-1" />
  <row Id="11301" PostHistoryTypeId="2" PostId="5742" RevisionGUID="72d50ab2-cfda-4e74-b1a2-2b710248d2af" CreationDate="2010-08-22T02:59:13.237" UserId="2099" Text="I wrap steaks individually in freezer paper, then put them into ziploc freezer bags. The freezer paper is really nice because it doesn't stick to the meat. " />
  <row Id="11302" PostHistoryTypeId="2" PostId="5743" RevisionGUID="77666f6c-3909-4294-82a7-ebc0b3a8435a" CreationDate="2010-08-22T03:22:07.060" UserId="1201" Text="I've been known to put avocado on BLTs, and it works really well there. I also like it in homemade salsas, with roasted corn and cucumber, usually." />
  <row Id="11303" PostHistoryTypeId="16" PostId="5743" RevisionGUID="77666f6c-3909-4294-82a7-ebc0b3a8435a" CreationDate="2010-08-22T03:22:07.060" UserId="-1" />
  <row Id="11304" PostHistoryTypeId="2" PostId="5744" RevisionGUID="aa1eaf7c-c4b1-48cf-9371-91d8e700de9e" CreationDate="2010-08-22T03:23:25.780" UserId="1393" Text="Sure! Most recipes for the darker Oaxacan moles will include both cocoa powder and garlic." />
  <row Id="11305" PostHistoryTypeId="16" PostId="5744" RevisionGUID="aa1eaf7c-c4b1-48cf-9371-91d8e700de9e" CreationDate="2010-08-22T03:23:25.780" UserId="-1" />
  <row Id="11306" PostHistoryTypeId="2" PostId="5745" RevisionGUID="f32a85b6-596d-43a2-9be8-47e9d21366e9" CreationDate="2010-08-22T03:32:16.993" UserId="51" Text="Roasted garlic will get a slightly sweet flavor, dipped in a chocolate fondue can be wonderful and I have seen a recipe for garlic chocolate chip cookies.&#xD;&#xA;http://www.food.com/recipe/garlic-chocolate-chip-cookies-28771" />
  <row Id="11307" PostHistoryTypeId="16" PostId="5745" RevisionGUID="f32a85b6-596d-43a2-9be8-47e9d21366e9" CreationDate="2010-08-22T03:32:16.993" UserId="-1" />
  <row Id="11308" PostHistoryTypeId="2" PostId="5746" RevisionGUID="6b71ea49-0d47-42df-97a9-4467975a5002" CreationDate="2010-08-22T03:34:54.417" UserId="43" Text="Chocolate-Covered Garlic: http://www.sugoodsweets.com/blog/2007/10/chocolate-garlic/" />
  <row Id="11309" PostHistoryTypeId="16" PostId="5746" RevisionGUID="6b71ea49-0d47-42df-97a9-4467975a5002" CreationDate="2010-08-22T03:34:54.417" UserId="-1" />
  <row Id="11310" PostHistoryTypeId="2" PostId="5747" RevisionGUID="f89fb9b9-715c-470b-aa8f-08ff31293907" CreationDate="2010-08-22T03:35:58.533" UserId="364" Text="Tortilla soup. Make your soup, then add avocado chunks before serving. " />
  <row Id="11311" PostHistoryTypeId="16" PostId="5747" RevisionGUID="f89fb9b9-715c-470b-aa8f-08ff31293907" CreationDate="2010-08-22T03:35:58.533" UserId="-1" />
  <row Id="11312" PostHistoryTypeId="2" PostId="5748" RevisionGUID="3fa82953-40fd-4d8c-860c-1b3340b963d4" CreationDate="2010-08-22T03:39:22.930" UserId="51" Text="Avocado spring rolls are very popular as an Asian/Southwestern fusion and there are a number of ways to make them according to your taste... fresh or sun dried tomatoes, meat or no meat, lime and cilantro..." />
  <row Id="11313" PostHistoryTypeId="16" PostId="5748" RevisionGUID="3fa82953-40fd-4d8c-860c-1b3340b963d4" CreationDate="2010-08-22T03:39:22.930" UserId="-1" />
  <row Id="11314" PostHistoryTypeId="5" PostId="5727" RevisionGUID="21daf738-e1c2-44f5-8d0b-fdbfcc053a3e" CreationDate="2010-08-22T03:48:03.030" UserId="2095" Comment="Edited because I got in trouble for asking two questions" Text="I recently bought the grinder attachment for my Kitchen-Aid mixer. I tried grinding some chuck steaks but it was tedious as I constantly had to clear out stringy tendon/gristle pieces (not sure of the exact term, sorry). They did taste decent however. Next I tried some top round. It ground easily but seemed to have less flavor.  &#xD;&#xA;&#xD;&#xA;What are the preferred beef cuts for grinding tasty burgers?" />
  <row Id="11315" PostHistoryTypeId="4" PostId="5727" RevisionGUID="21daf738-e1c2-44f5-8d0b-fdbfcc053a3e" CreationDate="2010-08-22T03:48:03.030" UserId="2095" Comment="Edited because I got in trouble for asking two questions" Text="What are the best cuts of meat for grinding burgers?" />
  <row Id="11316" PostHistoryTypeId="2" PostId="5749" RevisionGUID="fc518b72-d29e-489c-b343-e2322c6303bd" CreationDate="2010-08-22T04:21:27.550" UserId="2098" Text="I only prepare sushi rice a few times a year, so it takes me a while to go through even the smallest of bags.  How long can I keep the bag for before it &quot;goes bad&quot;?" />
  <row Id="11317" PostHistoryTypeId="1" PostId="5749" RevisionGUID="fc518b72-d29e-489c-b343-e2322c6303bd" CreationDate="2010-08-22T04:21:27.550" UserId="2098" Text="How Long Can I Keep Uncooked Sushi Rice?" />
  <row Id="11318" PostHistoryTypeId="3" PostId="5749" RevisionGUID="fc518b72-d29e-489c-b343-e2322c6303bd" CreationDate="2010-08-22T04:21:27.550" UserId="2098" Text="&lt;sushi&gt;" />
  <row Id="11319" PostHistoryTypeId="2" PostId="5750" RevisionGUID="081c3515-c295-488e-b1e4-745bafce48a9" CreationDate="2010-08-22T04:27:22.520" UserId="426" Text="Keep it airtight in a cool, dark place and it should remain good infefinitely.  You'll certainly be fine 1-2 years." />
  <row Id="11320" PostHistoryTypeId="2" PostId="5751" RevisionGUID="1b78db04-76fe-472a-93a3-2ddc8ce1758e" CreationDate="2010-08-22T04:31:31.487" UserId="1759" Text="My household really likes things like turkey and ham sandwiches for lunch. &#xD;&#xA;&#xD;&#xA;One thing I've searched around for is a 'manual' meat slicer. I'm thinking of something like a miter box like one might find for woodworking. Basically it would be a device that holds a serrated knife in a frame, and allows the meat to slide along in increments in order to achieve consistent slices. _Does anyone know if there is something similar for slicing meat?_ (I know that electric meat slicers are available; but do I need yet another electric appliance?)&#xD;&#xA;&#xD;&#xA;Personally, I don't have any problems with just using a knife. But others in the household lack slicing proficiency. " />
  <row Id="11321" PostHistoryTypeId="1" PostId="5751" RevisionGUID="1b78db04-76fe-472a-93a3-2ddc8ce1758e" CreationDate="2010-08-22T04:31:31.487" UserId="1759" Text="a manual meat slicer" />
  <row Id="11322" PostHistoryTypeId="3" PostId="5751" RevisionGUID="1b78db04-76fe-472a-93a3-2ddc8ce1758e" CreationDate="2010-08-22T04:31:31.487" UserId="1759" Text="&lt;cutting&gt;" />
  <row Id="11323" PostHistoryTypeId="6" PostId="5749" RevisionGUID="7a0b15ad-d96e-4d23-9495-30b6c5888871" CreationDate="2010-08-22T04:34:23.230" UserId="364" Comment="Added tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="11324" PostHistoryTypeId="6" PostId="5751" RevisionGUID="35acd794-ccb3-400c-8ee9-c5b4c0562c2a" CreationDate="2010-08-22T04:35:35.413" UserId="364" Comment="Added &quot;equipment&quot; tag" Text="&lt;equipment&gt;&lt;cutting&gt;" />
  <row Id="11325" PostHistoryTypeId="6" PostId="5265" RevisionGUID="0ce4cb72-dc24-4135-9970-5b6b578fa121" CreationDate="2010-08-22T04:37:17.313" UserId="364" Comment="Added &quot;gluten-free&quot; tag b/c I think there will be people who want to search by that tag to provide assistance to others w/ the same need." Text="&lt;health&gt;&lt;allergy&gt;&lt;gluten-free&gt;" />
  <row Id="11330" PostHistoryTypeId="2" PostId="5753" RevisionGUID="9c7c82de-c022-4a9f-b70a-28cc96a60294" CreationDate="2010-08-22T04:58:46.920" UserId="60" Text="I use Alton Brown's &quot;[Burger of the Gods][1]&quot; recipe when grinding my own burgers:&#xD;&#xA;&#xD;&#xA;- 1 part sirloin&#xD;&#xA;- 1 part chuck&#xD;&#xA;- salt&#xD;&#xA;&#xD;&#xA;He uses a food processor and pulses the meat 10x after cubing it. This is much simpler than using the grinding attachment you use; I only use that for some sausages.&#xD;&#xA;&#xD;&#xA;The sirloin gives you that rich beef flavor, and the chuck provides the needed fat so you have a juicy and tender finished burger.  I find that when I'm making my own burgers I don't need or want things like onion or other fillers getting in the way of my beef.&#xD;&#xA;&#xD;&#xA;[1]:  http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe/index.html" />
  <row Id="11331" PostHistoryTypeId="5" PostId="5753" RevisionGUID="e57b23e7-779a-414f-9800-bf87fab186fb" CreationDate="2010-08-22T05:07:05.580" UserId="60" Comment="added 89 characters in body; added 2 characters in body" Text="I use Alton Brown's &quot;[Burger of the Gods][1]&quot; recipe when grinding my own burgers:&#xD;&#xA;&#xD;&#xA;- 1 part sirloin&#xD;&#xA;- 1 part chuck&#xD;&#xA;- salt&#xD;&#xA;&#xD;&#xA;He uses a food processor and pulses the meat 10x after cubing it. This is much simpler than using the grinding attachment you use; I only use that for some sausages.&#xD;&#xA;&#xD;&#xA;The sirloin gives you that rich beef flavor, and the chuck provides the needed fat so you have a juicy and tender finished burger.  I find that when I'm making my own burgers I don't need or want things like onion or other fillers getting in the way of my beef.&#xD;&#xA;&#xD;&#xA;You can also find this recipe on [YouTube](http://www.youtube.com/watch?v=e_Lj-ZSVvWI).&#xD;&#xA;&#xD;&#xA;[1]:  http://www.foodnetwork.com/recipes/alton-brown/burger-of-the-gods-recipe/index.html" />
  <row Id="11332" PostHistoryTypeId="2" PostId="5754" RevisionGUID="34b7d294-7b6b-465a-8098-9677b414edc3" CreationDate="2010-08-22T11:41:19.033" UserId="183" Text="When food researchers want to compare the flavors of a food item, they assemble  group of expert tasters and train them on a controlled vocabulary to describe the many different compounds that can be detected in the food item.  Over time some of these vocabularies get standardized.  A limited  vocabulary has been adopted by the [International Olive Council][2] and you may find an expanded version at the [olive source][1] with short descriptions of what the term indicates and tips on tasting olive oil.  &#xD;&#xA;&#xD;&#xA;[1]:  http://www.oliveoilsource.com/page/olive-oil-tasting-terms&#xD;&#xA;[2]:  http://www.internationaloliveoil.org/" />
  <row Id="11333" PostHistoryTypeId="5" PostId="5754" RevisionGUID="812f7a27-aa85-4de5-b27d-48903c807234" CreationDate="2010-08-22T12:11:03.240" UserId="183" Comment="added info on tasting bars" Text="When food researchers want to compare the flavors of a food item, they assemble  group of expert tasters and train them on a controlled vocabulary to describe the many different compounds that can be detected in the food item.  Over time some of these vocabularies get standardized.  The limited  vocabulary has been adopted by the [International Olive Council][2] is used to describe commercial olive oils and will give you a rough idea of what to expect from a brand.  &#xD;&#xA;&#xD;&#xA;To try different oils you can look for a local tasting bar (similar to wine bars) or search for &amp;ldquo;tasting notes&amp;rdquo; and &amp;ldquo;olive oil&amp;rdquo; to find postings from olive oil enthusiasts.  A good place to get started with oil tasting is the [olive source][1], which has  a vocabulary with short descriptions of what the term indicates, tips on tasting olive oil, and a listing of tasting bars.&#xD;&#xA;&#xD;&#xA;[1]: http://www.oliveoilsource.com/page/olive-oil-tasting-terms&#xD;&#xA;[2]: http://www.internationaloliveoil.org/" />
  <row Id="11334" PostHistoryTypeId="5" PostId="5709" RevisionGUID="11474e8e-38c4-4ea1-b514-58c2826c4f3a" CreationDate="2010-08-22T12:18:52.490" UserId="183" Comment="washing is one on many shell treatments" Text="There are two basic mechanisms:&#xD;&#xA;&#xD;&#xA;* the salmonella is on the shell and when the egg gets broken the interior gets contaminated; or&#xD;&#xA;* the chicken's reproductive system is contaminated and lays an egg with contaminated interior.&#xD;&#xA;&#xD;&#xA;To reduce the very common (a few percent) shell contamination, eggs sold commercially have their shells treated (typically washed). After washing only about 50 in every million eggs will still have some shell contamination. The shell contamination may have been there when the chicken laid the egg, from fecal matter, or as a result of plant processing.    &#xD;&#xA;&#xD;&#xA;In some rare cases the surface salmonella can make it to the inside without breaking the egg: if it was there while the cuticle dried, if the egg is stored at room temperature, or if the environment is moist.   " />
  <row Id="11335" PostHistoryTypeId="2" PostId="5755" RevisionGUID="a000b511-520d-4156-8003-71a2073d1a1c" CreationDate="2010-08-22T12:31:30.157" UserId="183" Text="It's probably _Alternaria alternata_ or Black Rot, a type of mold.  Typically the orange will also have a pale color when it is contaminated by A. alternata.  Discard." />
  <row Id="11336" PostHistoryTypeId="2" PostId="5756" RevisionGUID="03b49073-6168-4a0c-91bc-4e348b8e14cf" CreationDate="2010-08-22T13:02:48.003" UserId="87" Text="I was wondering if there is a way to make jam without going through a gelatin type product. There is no real motive behind that question, except for curiosity" />
  <row Id="11337" PostHistoryTypeId="1" PostId="5756" RevisionGUID="03b49073-6168-4a0c-91bc-4e348b8e14cf" CreationDate="2010-08-22T13:02:48.003" UserId="87" Text="Is there a way to make jam or chutney without Gelatin / Pectin?" />
  <row Id="11338" PostHistoryTypeId="3" PostId="5756" RevisionGUID="03b49073-6168-4a0c-91bc-4e348b8e14cf" CreationDate="2010-08-22T13:02:48.003" UserId="87" Text="&lt;technique&gt;&lt;jam&gt;" />
  <row Id="11339" PostHistoryTypeId="5" PostId="5754" RevisionGUID="019bf22c-46bf-489b-a94a-dda212874b0b" CreationDate="2010-08-22T13:03:44.350" UserId="183" Comment="I need coffee" Text="When food researchers want to compare the flavors of a food item, they assemble a group of expert tasters and train them on a controlled vocabulary to describe the many different compounds that can be detected in the food item.  Over time some of these vocabularies get standardized.  A limited vocabulary has been adopted by the [International Olive Council][2] to describe commercial olive oils and will give you a rough idea of what to expect from a brand.  &#xD;&#xA;&#xD;&#xA;To try different oils you can look for a local tasting bar (similar to wine bars) or search for &amp;ldquo;tasting notes&amp;rdquo; and &amp;ldquo;olive oil&amp;rdquo; to find postings from olive oil enthusiasts.  A good place to get started with oil tasting is the [olive source][1], which enumerates a vocabulary with short descriptions, offers tips on tasting olive oil, and lists tasting bars.&#xD;&#xA;&#xD;&#xA;[1]: http://www.oliveoilsource.com/page/olive-oil-tasting-terms&#xD;&#xA;[2]: http://www.internationaloliveoil.org/" />
  <row Id="11340" PostHistoryTypeId="2" PostId="5757" RevisionGUID="48d69c6c-14c0-42d2-a68c-62f37fdb3fdc" CreationDate="2010-08-22T14:11:48.330" UserId="1832" Text="I'm not sure if you can with all fruits, but some fruits, like fruits like apples, blackberries, gooseberries, crab apples, cranberries, and grapes are naturally high in pectin and might produce the desired effect without extra help." />
  <row Id="11341" PostHistoryTypeId="2" PostId="5758" RevisionGUID="f664aab1-1d45-41aa-aa1c-180f22a8b5b4" CreationDate="2010-08-22T14:23:35.593" UserId="1393" Text="You can simply simmer off enough liquid until any fruit is thick. For example, I make a blueberry sauce for pancakes and blintzes by just putting some blueberries, sugar, and a pinch of salt in a saucepan, bringing to a boil, and then reducing heat to low until it is as thick as I want. When cooled in the fridge, it will be pretty jammy. (This isn't a canning recipe, it only keeps a few days)." />
  <row Id="11342" PostHistoryTypeId="5" PostId="5755" RevisionGUID="50c1335f-a5ed-4306-83bc-717bd990721f" CreationDate="2010-08-22T14:31:15.343" UserId="183" Comment="added contamination mechanism" Text="It's probably _Alternaria alternata_ or Black Rot, a type of mold.  The fungus penetrates the orange through cracks that develop after harvest or during growth if the tree suffered through drought, frost, or disease. Typically the orange will also have a pale color and after some time will develop black spots on the surface.  Discard." />
  <row Id="11343" PostHistoryTypeId="2" PostId="5759" RevisionGUID="a6f97257-785c-4d55-99b8-9b63390f7e7e" CreationDate="2010-08-22T15:29:58.590" UserId="364" Text="From the National Center for Home Food Preservation:   &#xD;&#xA;[Making Jelly without Added Pectin][1]  &#xD;&#xA;[Making Jam without Added Pectin][2]&#xD;&#xA;&#xD;&#xA; - Use a mixture of 3/4 ripe and 1/4 under-ripe high-pectin fruits. Under-ripe or just barely ripe fruit contains the most pectin.&#xD;&#xA; - Cook the fruit with cores and peels to add extra pectin (but do remove stems or pits). Put through a sieve before adding sugar and spices.&#xD;&#xA; - Citrus peel contains lots of pectin, so consider adding some of it to your mixture. &#xD;&#xA;&#xD;&#xA;Fruits low in pectin: apricots, blueberries, cherries, peaches, pears, raspberries, and strawberries. That's not saying you can't make jam/jelly/butter from these without added pectin. It just may be a little more difficult than, say, using apples. In fact, as an example, here's a [pear butter recipe][3] w/o pectin. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/how/can_07/jelly_without_pectin.html&#xD;&#xA;  [2]: http://www.uga.edu/nchfp/how/can_07/jam_without_pectin.html&#xD;&#xA;  [3]: http://simplyrecipes.com/recipes/pear_butter/" />
  <row Id="11344" PostHistoryTypeId="2" PostId="5760" RevisionGUID="d3bcca94-e6f8-4e64-983c-d388d0bfea3b" CreationDate="2010-08-22T15:32:56.013" UserDisplayName="Jason Kline" Text="I used to use Google sites, but recently found Foodfolio ([http://foodfolio.net][1]). It lets you import recipes by url and manage them via categories and tags -- or you can add your own. Right now it supports importing recipes from allrecipes.com, epicurious.com and foodnetwork.com.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://foodfolio.net" />
  <row Id="11345" PostHistoryTypeId="2" PostId="5761" RevisionGUID="63aba3ee-3167-4503-9686-c09cbe12c43c" CreationDate="2010-08-22T15:49:41.960" UserId="1201" Text="I haven't tried it with fishsticks, but a &lt;a href=&quot;http://en.wikipedia.org/wiki/Tentsuyu&quot;&gt;tentsuyu sauce&lt;/a&gt; might taste good. It's usually used as a dipping sauce for tempura, so it goes well with fried fish. " />
  <row Id="11346" PostHistoryTypeId="2" PostId="5762" RevisionGUID="9b153f89-4b48-4a42-854c-808e078eeef6" CreationDate="2010-08-22T15:55:53.983" UserId="43" Text="When I was a kid, we ate them with ketchup. For me and my sister as kids, ketchup seemed to be the staple condiment for us with anything fried." />
  <row Id="11347" PostHistoryTypeId="2" PostId="5763" RevisionGUID="a711bc34-f3b3-462d-add5-9d1b2ca3ada0" CreationDate="2010-08-22T16:02:55.553" UserId="43" Text="We found a nice recipe lately for barbecue sauce and made 3 variations to test out. The problem is: now we have ~3 pints of homemade barbecue sauce that we need to use before it goes bad. (It won't last nearly as long as store-bought stuff with all of their preservatives).&#xD;&#xA;&#xD;&#xA;What are some tasty ways to use up our new sauce?" />
  <row Id="11348" PostHistoryTypeId="1" PostId="5763" RevisionGUID="a711bc34-f3b3-462d-add5-9d1b2ca3ada0" CreationDate="2010-08-22T16:02:55.553" UserId="43" Text="What to do with barbecue sauce" />
  <row Id="11349" PostHistoryTypeId="3" PostId="5763" RevisionGUID="a711bc34-f3b3-462d-add5-9d1b2ca3ada0" CreationDate="2010-08-22T16:02:55.553" UserId="43" Text="&lt;barbecue-sauce&gt;" />
  <row Id="11350" PostHistoryTypeId="16" PostId="5763" RevisionGUID="a711bc34-f3b3-462d-add5-9d1b2ca3ada0" CreationDate="2010-08-22T16:02:55.553" UserId="43" />
  <row Id="11351" PostHistoryTypeId="2" PostId="5764" RevisionGUID="605b9f00-fcf8-467e-ba6a-57fd9448a2f8" CreationDate="2010-08-22T16:27:54.397" UserId="2109" Text="I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that?&#xD;&#xA;&#xD;&#xA;Any assistance would be very much appreciated, and feel free to share any of your own recipes for crispy chicken breading if you have them. I'll be sure to put them to good use!&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="11352" PostHistoryTypeId="1" PostId="5764" RevisionGUID="605b9f00-fcf8-467e-ba6a-57fd9448a2f8" CreationDate="2010-08-22T16:27:54.397" UserId="2109" Text="How to make extra crispy and crunchy breading like KFC?" />
  <row Id="11353" PostHistoryTypeId="3" PostId="5764" RevisionGUID="605b9f00-fcf8-467e-ba6a-57fd9448a2f8" CreationDate="2010-08-22T16:27:54.397" UserId="2109" Text="&lt;chicken&gt;&lt;chicken-breast&gt;" />
  <row Id="11354" PostHistoryTypeId="2" PostId="5765" RevisionGUID="de9d00fe-46eb-4b55-9c6e-78b76d7000d6" CreationDate="2010-08-22T16:34:29.990" UserId="2110" Text="I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it &quot;goulash&quot;, but it doesn't look like the goulashes I've seen on the net.&#xD;&#xA;&#xD;&#xA;(Sorry about my terrible recipes. I never measure anything for this.)&#xD;&#xA;&#xD;&#xA;Soup:&#xD;&#xA;&#xD;&#xA; - A couple diced onions&#xD;&#xA; - 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!)&#xD;&#xA; - A bunch of paprika (I just make it nice and dark red)&#xD;&#xA; - 4-6  chicken bouillon cubes&#xD;&#xA; - Water&#xD;&#xA;&#xD;&#xA;Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point.&#xD;&#xA;&#xD;&#xA;Dumplings&#xD;&#xA;&#xD;&#xA; - some flour&#xD;&#xA; - some milk&#xD;&#xA;&#xD;&#xA;Mix together in proportions that make it good and gloppy. You dont want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup. They'll be done when they start to float - maybe 10 minutes.&#xD;&#xA;&#xD;&#xA;Cucumber salad.&#xD;&#xA;&#xD;&#xA; - 1-2 slices cucumbers&#xD;&#xA; - a few large spoonfuls of sour cream&#xD;&#xA; - a bit of vinegar&#xD;&#xA;Mix together in a bowl. The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks.&#xD;&#xA;&#xD;&#xA;Serving:&#xD;&#xA;Ladle soup with a couple big dumplings into a bowl. Put a few big spoonfuls of cucumber salad into it. Eat it and smile.&#xD;&#xA;&#xD;&#xA;So, what the heck have I been cooking?" />
  <row Id="11355" PostHistoryTypeId="1" PostId="5765" RevisionGUID="de9d00fe-46eb-4b55-9c6e-78b76d7000d6" CreationDate="2010-08-22T16:34:29.990" UserId="2110" Text="What is the name of this chicken soup dish?" />
  <row Id="11356" PostHistoryTypeId="3" PostId="5765" RevisionGUID="de9d00fe-46eb-4b55-9c6e-78b76d7000d6" CreationDate="2010-08-22T16:34:29.990" UserId="2110" Text="&lt;recipe&gt;&lt;chicken&gt;&lt;soup&gt;" />
  <row Id="11357" PostHistoryTypeId="2" PostId="5766" RevisionGUID="89d3a935-fca1-4f86-9873-d19259bc826f" CreationDate="2010-08-22T16:47:13.517" UserId="2094" Text="I don't think I've ever head of a kitchen tool like that.&#xD;&#xA;&#xD;&#xA;Home slicers have really come down in price, but there's still the storage issue.&#xD;&#xA;&#xD;&#xA;I'd suggest investing in a good knife and practice making consistent slices.  Knives store better than most gadgets and good knife technique is well worth the investment.&#xD;&#xA;&#xD;&#xA;You'd want a 10-12&quot; knife so that you can make long smooth strokes.&#xD;&#xA;&#xD;&#xA;There are also special knives just for slicing tasks. Like this [Wusthof Roast Beef Slicer][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/W%C3%BCsthof-Gourmet-12-Inch-Roast-Slicer/dp/B000OMRRSM" />
  <row Id="11358" PostHistoryTypeId="2" PostId="5767" RevisionGUID="72425405-d80d-4d7d-8f8c-6380a51f016c" CreationDate="2010-08-22T16:49:42.453" UserId="446" Text="It sounds like Hungarian Chicken Paprikash.  Basically is just Hungarian chicken and dumplings.  Really tasty though.&#xD;&#xA;&#xD;&#xA;http://www.google.com/search?hl=en&amp;safe=off&amp;pwst=1&amp;&amp;sa=X&amp;ei=PFVxTITfIcH58AaHlemMBg&amp;ved=0CBYQvwUoAQ&amp;q=hungarian+chicken+paprikash&amp;spell=1" />
  <row Id="11359" PostHistoryTypeId="2" PostId="5768" RevisionGUID="203dcca9-d4c1-4e99-a771-481abaa6c429" CreationDate="2010-08-22T16:55:53.100" UserId="1236" Text="I like to take a nice center cut pork loin and cook it in a slow cooker (crock pot) for 8 hours in homemade bbq sauce.  When it's done, take it out, use two forks to shred it, then put the shredded pieces back into the sauce to coat.  Mmmm...homemade pulled pork.  Freezes really well in individual portions, too.&#xD;&#xA;&#xD;&#xA;Another option is to use it to marinade a nice rack of ribs or three, bake it on a very low temperature for a few hours (or as long as a day), and then grill or broil them to finish.  I'd say the rib meat probably freezes well too - but ribs never last that long in our house!" />
  <row Id="11360" PostHistoryTypeId="16" PostId="5768" RevisionGUID="203dcca9-d4c1-4e99-a771-481abaa6c429" CreationDate="2010-08-22T16:55:53.100" UserId="-1" />
  <row Id="11361" PostHistoryTypeId="2" PostId="5769" RevisionGUID="4d7360e4-6ebb-4d46-9968-e2af6ce6fae0" CreationDate="2010-08-22T17:07:43.517" UserId="1511" Text="Aside from taste, the crispiness aspect of fried foods really comes down to how you fry your food.  Proper frying temperature is critical along with breading technique.&#xD;&#xA;&#xD;&#xA;Personally, my favorite breading comes from panko breadcrumbs." />
  <row Id="11362" PostHistoryTypeId="2" PostId="5770" RevisionGUID="b69b48a7-1f12-46e8-816e-0560add1a384" CreationDate="2010-08-22T17:13:18.827" UserId="1201" Text="I make a tomato salad with blue cheese and candied pecans. The sweetness of the pecans might go well with the spiciness of the chorizo." />
  <row Id="11363" PostHistoryTypeId="2" PostId="5771" RevisionGUID="ff185a40-820e-4b60-89d9-22f587b0c3c8" CreationDate="2010-08-22T17:13:34.677" UserId="446" Text="The way to get crispy chicken is double breading the chicken and immersion frying.  Basically, you need a tub with your flour and seasonings in it, a basin for water and someplace to place the breaded product. You should also invest in a shaker basket of some sort (you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.  Once you have the station set up, you are ready to start breading.&#xD;&#xA;&#xD;&#xA;Take your chicken pieces and dip in the water, then place them in the flour.  Remove from the flour and shake the excess off the chicken (preferably back into the flour basin). Then re-dip into the water, straight up and down to ensure very little breading loss. Then back into the shaker.  By the way, the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken. Then you deep fat fry in oil that is deep enough to fully cover the chicken. &#xD;&#xA;&#xD;&#xA;Thats basically it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11364" PostHistoryTypeId="2" PostId="5772" RevisionGUID="870ee0f3-cd4c-4fcf-afa4-3e2a6fdb85de" CreationDate="2010-08-22T17:22:38.140" UserId="616" Text="Any specific brands? so far, I could not find any popcorn that tastes like popcorn at movies." />
  <row Id="11365" PostHistoryTypeId="1" PostId="5772" RevisionGUID="870ee0f3-cd4c-4fcf-afa4-3e2a6fdb85de" CreationDate="2010-08-22T17:22:38.140" UserId="616" Text="How to make Movie Theatre like Popcorn?" />
  <row Id="11366" PostHistoryTypeId="3" PostId="5772" RevisionGUID="870ee0f3-cd4c-4fcf-afa4-3e2a6fdb85de" CreationDate="2010-08-22T17:22:38.140" UserId="616" Text="&lt;popcorn&gt;" />
  <row Id="11367" PostHistoryTypeId="2" PostId="5773" RevisionGUID="0d4f72d3-5fab-49db-81d5-62d91b4ca6c1" CreationDate="2010-08-22T17:22:42.400" UserId="426" Text="First, use self-rising flour or use 1 teaspoon of baking powder added to each cup of all-purpose flour that you're using for the dredging and coating mixture.  The carbon dioxide produced during frying will cause the coating to expand and become more flaky.&#xD;&#xA;&#xD;&#xA;If you want more tender and flavorful chicken, first brine the pieces in buttermilk that has been mixed with several tablespoons of salt, some black pepper and whatever other seasonings you like.  Otherwise just dip the chiken in buttermilk seasoned with salt and pepper. &#xD;&#xA;&#xD;&#xA;Before dredging the chicken, sprinkle a little milk or water over your seasoned flour mixture.   Shake the flour mixture around so that it asborbs the liquid, this will help create small crunch bits that will later adhere when you dredge the chicken.  Dredge the chicken and then return to the milk and then dredge again to get a thicker coating of flour.  Deep fry in enough oil to submerge, or pan-fry in enough oil to come about 2/3 up the chicken and turn a couple times to promote even browning.  Alternatively, after pan frying until evenly brown all around, remove from oil and place on a baking rack on a sheet pan and finish cooking in the oven until the chicken is done.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11368" PostHistoryTypeId="5" PostId="5765" RevisionGUID="b7840ac5-9561-4b48-a334-dfd20e97be2b" CreationDate="2010-08-22T17:28:38.147" UserId="2110" Comment="Slightly more specific cucumber instructions, on the off chance someone tries to use this recipe..." Text="I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar recipes to get ideas on how to tweak it. We've always called it &quot;goulash&quot;, but it doesn't look like the goulashes I've seen on the net.&#xD;&#xA;&#xD;&#xA;(Sorry about my terrible recipes. I never measure anything for this.)&#xD;&#xA;&#xD;&#xA;Soup:&#xD;&#xA;&#xD;&#xA; - A couple diced onions&#xD;&#xA; - 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!)&#xD;&#xA; - A bunch of paprika (I just make it nice and dark red)&#xD;&#xA; - 4-6  chicken bouillon cubes&#xD;&#xA; - Water&#xD;&#xA;&#xD;&#xA;Toss everything into a big pot. Bring it to a boil, and then let it simmer for a few hours. Try to get all the chicken bones out somehow at some point.&#xD;&#xA;&#xD;&#xA;Dumplings&#xD;&#xA;&#xD;&#xA; - some flour&#xD;&#xA; - some milk&#xD;&#xA;&#xD;&#xA;Mix together in proportions that make it good and gloppy. You dont want dough, or soup. When the soup is nearly done, drop large spoonfuls into the boiling soup. They'll be done when they start to float - maybe 10 minutes.&#xD;&#xA;&#xD;&#xA;Cucumber salad.&#xD;&#xA;&#xD;&#xA; - 1-2 peeled cucumbers, sliced very thin&#xD;&#xA; - a few large spoonfuls of sour cream&#xD;&#xA; - a bit of vinegar&#xD;&#xA;Mix together in a bowl. The sour cream/vinegar portion should have the consistency of thick milk. Cover and put in the fridge for a couple hours while the soup cooks.&#xD;&#xA;&#xD;&#xA;Serving:&#xD;&#xA;Ladle soup with a couple big dumplings into a bowl. Put a few big spoonfuls of cucumber salad into it. Eat it and smile.&#xD;&#xA;&#xD;&#xA;So, what the heck have I been cooking?" />
  <row Id="11369" PostHistoryTypeId="2" PostId="5774" RevisionGUID="e9d1ecc6-aa4d-4ece-8857-e0303a090b4a" CreationDate="2010-08-22T17:37:49.817" UserId="1259" Text="I think this is primarily going to come down to the method of cooking and the flavorings. I think it's unlikely that you can buy a microwave popcorn that will taste like the movie theatre. &#xD;&#xA;&#xD;&#xA;You'll need a specific popcorn pan so that you can stir the popcorn continuously and that will also vent some of the steam from cooking (which a normal pot won't do. [Whirley Pop][1] seems to be a common solution here. &#xD;&#xA;&#xD;&#xA;Next you'll need to find the right type of oil. Experiment with a couple of things to see what you like. Coconut oil seems to be commonly recommended (and not easy to find). &#xD;&#xA;&#xD;&#xA;Finally you'll need flavoring. Try [Flavacol][2]. My work has popcorn on thursdays, and they use this flavoring. It's pretty dead on. &#xD;&#xA;&#xD;&#xA;I don't think the actual pop corn kernels will make a ton of difference. It's more the cooking technique and other ingredients. &#xD;&#xA;&#xD;&#xA;Here's my primary [source][3], but further research and experience backs that up as pretty dead on. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Wabash-25008A-Whirley-Pop-Stovetop-Popcorn/dp/B001F8NHO2&#xD;&#xA;  [2]: http://www.popcornsupply.com/Scripts/prodView.asp?idProduct=18531&#xD;&#xA;  [3]: http://www.painlessfrugality.com/2009/08/movie-theater-popcorn-on-the-cheap/" />
  <row Id="11370" PostHistoryTypeId="2" PostId="5775" RevisionGUID="197ab200-e321-4549-b810-ba8c40f5c32a" CreationDate="2010-08-22T17:47:09.787" UserDisplayName="phormalitize" Text="I use google notebook, and add tags to the recipes to make it easy to find/organize them.  I like it because it's pretty fluid and lends itself to random searching for something generic or finding a specific recipe." />
  <row Id="11372" PostHistoryTypeId="5" PostId="5771" RevisionGUID="9c4077df-0d28-406e-a271-36589f0a74bc" CreationDate="2010-08-22T18:56:24.713" UserId="446" Comment="added 167 characters in body" Text="The way to get crispy chicken is double breading the chicken and immersion frying.  Basically, you need a tub with your flour and seasonings in it, a basin for water and someplace to place the breaded product. You should also invest in a shaker basket of some sort (you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.  Once you have the station set up, you are ready to start breading.&#xD;&#xA;&#xD;&#xA;Take your chicken pieces and dip in the water, then place them in the flour.  Remove from the flour and shake the excess off the chicken (preferably back into the flour basin). Then re-dip into the water, straight up and down to ensure very little breading loss. Then back into the shaker.  By the way, the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken. Then you deep fat fry in oil that is deep enough to fully cover the chicken. &#xD;&#xA;&#xD;&#xA;Also you should use cake flour if you can get it.  The flout that KFC and others use is extremely fine and  that is going to be the closest thing you will find to what you are looking for.&#xD;&#xA;" />
  <row Id="11373" PostHistoryTypeId="6" PostId="5764" RevisionGUID="91a33866-e5fc-421e-a23e-191764e8f4c1" CreationDate="2010-08-22T18:57:19.750" UserId="1443" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;restaurant-mimicry&gt;&lt;chicken-breast&gt;" />
  <row Id="11374" PostHistoryTypeId="6" PostId="5751" RevisionGUID="25d57474-afab-4625-b241-b74eb0a0c57d" CreationDate="2010-08-22T18:58:53.367" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;cutting&gt;&lt;shoppping&gt;" />
  <row Id="11375" PostHistoryTypeId="2" PostId="5777" RevisionGUID="373b939f-2422-487e-9885-e4ca9b64caf1" CreationDate="2010-08-22T19:12:06.960" UserId="446" Text="I know it's for vegetables but you should be able to trim the meat into a size that you can slice with a mandolin.   I haven't tried it myself but if you get on that has no blade guard it should work great. " />
  <row Id="11376" PostHistoryTypeId="6" PostId="5751" RevisionGUID="15b4f9c2-881a-4103-a7bf-fbe7d8776f34" CreationDate="2010-08-22T19:19:59.563" UserId="364" Comment="Removed &quot;shopping&quot; tag as this question is not about how to do shopping but about what equipment to purchase. Anyone who could help with kitchen equipment would already be able to search by the &quot;equipment&quot; tag. I have checked w/ other mods &amp; the &quot;shopping&quot; tag has been removed before. " Text="&lt;equipment&gt;&lt;cutting&gt;" />
  <row Id="11377" PostHistoryTypeId="2" PostId="5778" RevisionGUID="34c21140-ba78-4c69-9ecf-c1906869f739" CreationDate="2010-08-22T19:29:03.743" UserId="364" Text="If you have a local deli, it's at least worth asking to see if they'd cut your meat for you. The worst they can do is say &quot;no,&quot; right? You may also want to ask around to see if someone in your neighborhood already owns a home deli slicer, whether manual or electric. Maybe you could just borrow theirs now and then?" />
  <row Id="11378" PostHistoryTypeId="2" PostId="5779" RevisionGUID="0c95c0d2-5f29-4c2c-8831-69a45bd53e06" CreationDate="2010-08-22T20:25:52.910" UserId="2115" Text="We have a fairly cheap (50$) blender and when we puree food the food constantly sticks to the sides so we have to stop the blender 10 times to push the food back down so that the blades hit it. Is this common, or would a nicer/more expensive blender solve this problem?" />
  <row Id="11379" PostHistoryTypeId="1" PostId="5779" RevisionGUID="0c95c0d2-5f29-4c2c-8831-69a45bd53e06" CreationDate="2010-08-22T20:25:52.910" UserId="2115" Text="Do all blenders have the problem of food sticking to the side away from the spinning blades?" />
  <row Id="11380" PostHistoryTypeId="3" PostId="5779" RevisionGUID="0c95c0d2-5f29-4c2c-8831-69a45bd53e06" CreationDate="2010-08-22T20:25:52.910" UserId="2115" Text="&lt;blender&gt;" />
  <row Id="11381" PostHistoryTypeId="2" PostId="5780" RevisionGUID="a2742b1f-4427-495e-8357-c98536c0239f" CreationDate="2010-08-22T20:34:50.520" UserId="106" Text="While the material of the blender may be partially at fault, this is most likely to happen when blending foods without enough liquid.  So yes, it is fairly common and will depend to a large degree on what you are processing.  Depending on your desired result, you can also add some liquid such as water or oil to loosen things up a bit.&#xD;&#xA;&#xD;&#xA;A similar result with chunky foods is to end up with an air pocket around the blades where they spin freely and the food will not fall down into the blades to be chopped further." />
  <row Id="11382" PostHistoryTypeId="2" PostId="5781" RevisionGUID="82c9272c-0788-4d6f-aba1-a4170f4e9cd5" CreationDate="2010-08-22T20:50:23.360" UserId="2117" Text="I use [SousChef][1] for OS X. Plenty of online recipes. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://acaciatreesoftware.com/" />
  <row Id="11383" PostHistoryTypeId="2" PostId="5782" RevisionGUID="87680dca-0243-41fb-8dac-65cde9fd4328" CreationDate="2010-08-22T21:23:59.613" UserId="1877" Text="I'm talking about the one served on a parmesan crust bowl, but that's not all.&#xD;&#xA;Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper did he use? What else do I need to know to make that?&#xD;&#xA;&#xD;&#xA;For how long should I let the parmesan melt before I can mold it? Should I let it cool down a bit first?&#xD;&#xA;&#xD;&#xA;It looked really good, and the B&amp;W thing gave it a mysterious look, something like hiding the details from it. " />
  <row Id="11384" PostHistoryTypeId="1" PostId="5782" RevisionGUID="87680dca-0243-41fb-8dac-65cde9fd4328" CreationDate="2010-08-22T21:23:59.613" UserId="1877" Text="How to make the pasta that Anthony Bourdain ate in Rome?" />
  <row Id="11385" PostHistoryTypeId="3" PostId="5782" RevisionGUID="87680dca-0243-41fb-8dac-65cde9fd4328" CreationDate="2010-08-22T21:23:59.613" UserId="1877" Text="&lt;technique&gt;&lt;pasta&gt;&lt;cheese&gt;&lt;peppers&gt;" />
  <row Id="11386" PostHistoryTypeId="2" PostId="5783" RevisionGUID="045b14ee-46e9-48c7-ad2d-fdc68f838575" CreationDate="2010-08-22T21:26:22.233" UserId="1877" Text="I don't. I let google do that for me. =)&#xD;&#xA;For most recipes that's what I do, I know where I got them in the first place, so when I google for it again I sort of know which result has worked before.&#xD;&#xA;&#xD;&#xA;My mom will print them and leave them all in a drawer for (not so) easy access." />
  <row Id="11387" PostHistoryTypeId="2" PostId="5784" RevisionGUID="adad1323-43f5-458b-a204-2f6761649d41" CreationDate="2010-08-22T21:31:14.663" UserId="2098" Text="The ratio of food to size of container will make a large difference as well as the the texture of the item being blended.  &#xD;&#xA;&#xD;&#xA;This has been a problem for me with traditional blenders.  I've found that an immersion (stick) blender helps tremendously with this in two specific ways:&#xD;&#xA;&#xD;&#xA;First, with a stick blender, you are basically holding the blade and can move it around, preventing food from separating and sticking to the sides.&#xD;&#xA;&#xD;&#xA;Second, most immersion blenders come with small bowl accessories that in essence give you a &quot;mini blender&quot;. Since the bowl is smaller in size, food separating and sticking to the side isn't as much of an issue.  &#xD;&#xA;&#xD;&#xA;Immersion blenders are pretty cheap -- you can get one for as little as $20.  I have the Braun model.  It's amazing but I think they stopped making it.  The best one on the market now is the KitchenAid.&#xD;&#xA;&#xD;&#xA;I use mine for hummus, soups and pestos.  It's without a doubt one of the most useful tools in my kitchen." />
  <row Id="11388" PostHistoryTypeId="2" PostId="5785" RevisionGUID="3ef9cc05-bc98-4822-a97b-31209c04b305" CreationDate="2010-08-22T21:40:05.297" UserId="2098" Text="Fanzoo,&#xD;&#xA;&#xD;&#xA;I've made several hundred batches of pizza dough over the last 7 years.  The short answer is no, you don't *need* a mixer to make great pizza dough.  There two main reasons you should consider using one though:&#xD;&#xA;&#xD;&#xA;1.  Consistency - If you mix your dough for a specific period of time (say 8 minutes), you'll be able to do that more consistently.  Mixing by hand is a little more subjective.&#xD;&#xA;&#xD;&#xA;2.  Ease - If you're making large batches of dough, it'll make your life easier.&#xD;&#xA;&#xD;&#xA;KitchenAids are the most common.  But I've found they can be a little bit of a pain because the hook doesn't always cut through the ball of dough.  Instead, the ball just bounces around in the bowl.  The Electrolux DLX line, although more expensive, is a better mixer for making pizza dough.&#xD;&#xA;&#xD;&#xA;There are also fork mixers (I believe Santos makes a great one).  You'll be able to make great pizza dough with any of the three.  " />
  <row Id="11389" PostHistoryTypeId="2" PostId="5786" RevisionGUID="04476c65-6da6-4c94-8c94-1f3420749d02" CreationDate="2010-08-22T21:46:30.300" UserId="2098" Text="A lot of pizza recipes use a &quot;prepared base&quot; to simplify the recipe since making dough is something that usually calls for its own recipe.&#xD;&#xA;&#xD;&#xA;It means use a store bough base (e.g. Boboli), make your own dough, or buy dough or use something as a &quot;canvas&quot; for your pizza.  The bread is such an important part of the pizza, the recipe should suggest using homemade or store bought dough over premade crusts.&#xD;&#xA;&#xD;&#xA;A lot of pizzerias will sell you balls of dough at a very reasonable price." />
  <row Id="11390" PostHistoryTypeId="2" PostId="5787" RevisionGUID="62e21e57-d812-488d-92a3-35b41edbe65b" CreationDate="2010-08-22T21:51:43.273" UserId="1236" Text="Another cause might be the shape of your blender. A round model will create more of a perfect vortex which will push the food to the sides, even if it has small ridges along it. When buying a blender, I always recommend one with a more squared-off glass." />
  <row Id="11391" PostHistoryTypeId="2" PostId="5788" RevisionGUID="d325d213-49a0-4743-99a4-ff40b9616700" CreationDate="2010-08-22T21:54:21.463" UserId="2098" Text="The answer depends upon the type of pizza you're making:&#xD;&#xA;&#xD;&#xA;**00 Flour** (Caputo or San Felice are two common brands) is an italian flour that's finely milled.  It's low in protein content and performs well in high temperature ovens (e.g. coal fired, wood fired ovens).  I usually don't cook 00 under 700F.  00 Flour is almost always used in Traditional Neapolitan style pizzas.  Pizzas made with 00 have a softer texture.&#xD;&#xA;&#xD;&#xA;**High Gluten Flour** is a high protein flour.  It's commonly used in New York Style pizzas.  Common brands are King Arthur Sir Lancelot, Pendleton's, Giusto's and All Trumps.  It's harder to find in supermarkets.  But you can find it in the bulk bins at some grocery stores.  Pizzas made with High Gluten Flour have a breadier texture.&#xD;&#xA;&#xD;&#xA;**Bread Flour** or **All Purpose Flour** are commonly used flours that are higher in protein content than 00, but lower than High Gluten.  You can use these in most recipes and get great results.  &#xD;&#xA;" />
  <row Id="11393" PostHistoryTypeId="5" PostId="400" RevisionGUID="1899e57d-f354-4532-b30d-cc14d4542553" CreationDate="2010-08-22T22:04:16.990" UserId="1443" Comment="spelling, minor clarification" Text="I've been making pizza dough and the recipe says to use &quot;good quality flour&quot; but I'm not sure what it means? Are there differences in quality between different types of flour and how can I tell?" />
  <row Id="11395" PostHistoryTypeId="5" PostId="5786" RevisionGUID="0802465a-edfa-4a58-a285-6d675c50f66a" CreationDate="2010-08-22T22:05:54.570" UserId="1443" Comment="sp" Text="A lot of pizza recipes use a &quot;prepared base&quot; to simplify the recipe since making dough is something that usually calls for its own recipe.&#xD;&#xA;&#xD;&#xA;It means use a store bought base (e.g. Boboli), make your own dough, or buy dough or use something as a &quot;canvas&quot; for your pizza.  The bread is such an important part of the pizza, the recipe should suggest using homemade or store bought dough over premade crusts.&#xD;&#xA;&#xD;&#xA;A lot of pizzerias will sell you balls of dough at a very reasonable price." />
  <row Id="11396" PostHistoryTypeId="6" PostId="1737" RevisionGUID="86b433b2-54b5-4513-ae34-5e91c09cf984" CreationDate="2010-08-22T22:06:19.483" UserId="1443" Comment="edited tags" Text="&lt;equipment&gt;&lt;shopping&gt;&lt;pizza&gt;" />
  <row Id="11398" PostHistoryTypeId="5" PostId="5771" RevisionGUID="7023e079-5098-4778-b14d-926dfd5bcbfe" CreationDate="2010-08-22T22:07:05.943" UserId="446" Comment="edited body" Text="The way to get crispy chicken is double breading the chicken and immersion frying.  Basically, you need a tub with your flour and seasonings in it, a basin for water and someplace to place the breaded product. You should also invest in a shaker basket of some sort (you can use a strainer or whatever you have that you can put chicken in and clean afterwards that also has holes to allow the flour excess to fall away from the chicken.  Once you have the station set up, you are ready to start breading.&#xD;&#xA;&#xD;&#xA;Take your chicken pieces and dip in the water, then place them in the flour.  Remove from the flour and shake the excess off the chicken (preferably back into the flour basin). Then re-dip into the water, straight up and down to ensure very little breading loss. Then back into the shaker.  By the way, the shaker is also how you develop the little crispy crumblies that dot the outside of fried chicken. Then you deep fat fry in oil that is deep enough to fully cover the chicken. &#xD;&#xA;&#xD;&#xA;Also you should use cake flour if you can get it.  The flour that KFC and others use is extremely fine and  that is going to be the closest thing you will find to what you are looking for.&#xD;&#xA;" />
  <row Id="11401" PostHistoryTypeId="5" PostId="5751" RevisionGUID="31ac191f-a2d7-46ab-b114-b16e0d8a0920" CreationDate="2010-08-22T22:26:43.517" UserId="1759" Comment="addition" Text="My household really likes things like turkey and ham sandwiches for lunch. &#xD;&#xA;&#xD;&#xA;One thing I've searched around for is a 'manual' meat slicer. I'm thinking of something like a miter box like one might find for woodworking. Basically it would be a device that holds a serrated knife in a frame, and allows the meat to slide along in increments in order to achieve consistent slices. _Does anyone know if there is something similar for slicing meat?_ (I know that electric meat slicers are available; but do I need yet another electric appliance?)&#xD;&#xA;&#xD;&#xA;Personally, I don't have any problems with just using a knife. But others in the household lack slicing proficiency. &#xD;&#xA;&#xD;&#xA;**_Addendum_**&#xD;&#xA;_For those who have suggested that I get knives_...I have great knives and have no problems in using them; and like I said above, it's for others in the household who are not proficient. &#xD;&#xA;&#xD;&#xA;Anyway, it looks like there is nothing like what I visualized even on google searches." />
  <row Id="11402" PostHistoryTypeId="2" PostId="5789" RevisionGUID="72bc0075-f433-4946-b5ba-ffa29ff0424c" CreationDate="2010-08-22T22:27:16.167" UserId="1832" Text="In short, if you have enough liquid then a good blender shouldn't get stuck and you shouldn't have to scrape it down.  Read the answers to my question here - http://cooking.stackexchange.com/questions/5174/blender-buying-square-vs-round-container - that basically addresses the same thing.&#xD;&#xA;&#xD;&#xA;Go for a square, glass container with ridges." />
  <row Id="11403" PostHistoryTypeId="5" PostId="5751" RevisionGUID="d1afd5c2-30b1-4356-ac73-8f6b62ddf7af" CreationDate="2010-08-22T22:35:16.453" UserId="1759" Comment="added 326 characters in body" Text="![alt text][1]My household really likes things like turkey and ham sandwiches for lunch. &#xD;&#xA;&#xD;&#xA;One thing I've searched around for is a 'manual' meat slicer. I'm thinking of something like a miter box like one might find for woodworking. Basically it would be a device that holds a serrated knife in a frame, and allows the meat to slide along in increments in order to achieve consistent slices. _Does anyone know if there is something similar for slicing meat?_ (I know that electric meat slicers are available; but do I need yet another electric appliance?)&#xD;&#xA;&#xD;&#xA;Personally, I don't have any problems with just using a knife. But others in the household lack slicing proficiency. &#xD;&#xA;&#xD;&#xA;**_Addendum_**&#xD;&#xA;_For those who have suggested that I get knives_...I have great knives and have no problems in using them; and like I said above, it's for others in the household who are not proficient. &#xD;&#xA;&#xD;&#xA;Anyway, it looks like there is nothing like what I visualized even on google searches. I added a picture of a woodworking miterbox in case people don't know what that is. Of course a knife would replace the saw and you probably wouldn't have the angle cuts; and it would be tailored so that you could slide the food item along incrementally for even slices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/YsWgK.jpg" />
  <row Id="11404" PostHistoryTypeId="2" PostId="5790" RevisionGUID="156765bb-1627-4532-973e-29a7cfe4242a" CreationDate="2010-08-22T22:36:43.860" UserId="1832" Text="Unless the people who aren't proficient with knives are children who you don't want using them in the first place, I don't think you're going to find something for a reasonable price that takes up reasonable space, etc...&#xD;&#xA;&#xD;&#xA;If their knife skills are really so terrible that they can't cut a slice of meat, **why don't you just spend a few minutes with them and help them improve**?&#xD;&#xA;&#xD;&#xA;If they are kids, then maybe you should just cut some meat for them in advance - like twice a week just slice up a bunch of meat for sandwiches.&#xD;&#xA;&#xD;&#xA;By the way, I don't know if it would work, **but maybe a standing box grater's largest holes** would do the trick for medium sizes pieces of meat." />
  <row Id="11405" PostHistoryTypeId="2" PostId="5791" RevisionGUID="bf87de82-b8d3-4db2-a8c9-5e705f8c2d07" CreationDate="2010-08-22T22:45:11.667" UserId="1759" Text="I'm going with an electric slicer. The item I envisioned does not exist." />
  <row Id="11406" PostHistoryTypeId="2" PostId="5792" RevisionGUID="a11f200e-e961-4438-afd3-8a8ca57f8eb9" CreationDate="2010-08-22T22:48:51.053" UserId="2052" Text="I like to slice them about 1/4 inch thick and then drizzle with olive oil, fresh thyme, garlic, liberal salt and pepper.  Bake on a sheet tray lined with parchment or silpat, until they start to release a lot of that juice, drain that juice off (save for other uses or sauce!).  Then let cool before adding to pre-baked pizza (so they don't fall apart) with the other desired toppings.  As long as the pizza doesn't take longer than 30-45 minutes they shouldn't brown too much, and you will get a more intense tomato flavor with your slices.&#xD;&#xA;" />
  <row Id="11407" PostHistoryTypeId="2" PostId="5793" RevisionGUID="35efece2-281d-40fb-b3cd-db177f77e724" CreationDate="2010-08-22T22:49:10.710" UserId="1832" Text=" 1. BBQ sauce pizza w/ chicken, red onion, cheddar/american, etc...&#xD;&#xA; 2. As sauce for enchiladas, tacos, quesadilas, etc....&#xD;&#xA; 3. BBQ wings.&#xD;&#xA; 4. A spicy, cheesy casserole w/ corn, green beans, pasta, etc...&#xD;&#xA; 5. Add some to spaghetti sauce for a kick.&#xD;&#xA; 6. Obviously, sauce for just about any meat.&#xD;&#xA; " />
  <row Id="11408" PostHistoryTypeId="16" PostId="5793" RevisionGUID="35efece2-281d-40fb-b3cd-db177f77e724" CreationDate="2010-08-22T22:49:10.710" UserId="-1" />
  <row Id="11409" PostHistoryTypeId="2" PostId="5794" RevisionGUID="fdc57dcc-e6a7-4776-8312-e5d559766114" CreationDate="2010-08-22T22:53:15.493" UserId="9" Text="The weather is a bit warm for it, but I use bbq sauce in my chili when I make it." />
  <row Id="11410" PostHistoryTypeId="16" PostId="5794" RevisionGUID="fdc57dcc-e6a7-4776-8312-e5d559766114" CreationDate="2010-08-22T22:53:15.493" UserId="-1" />
  <row Id="11411" PostHistoryTypeId="2" PostId="5795" RevisionGUID="2364aa7a-1664-4a9e-b946-5e7f179b980a" CreationDate="2010-08-22T22:58:27.593" UserId="1816" Text="We do ribs in an oven (no grill, but this works great on a grill if you have it) for about 2 hours wrapped in foil, remove foil, and add barbecue sauce at the end to cook on.  We do a spice rub to begin with.  Truly tasty!" />
  <row Id="11412" PostHistoryTypeId="16" PostId="5795" RevisionGUID="2364aa7a-1664-4a9e-b946-5e7f179b980a" CreationDate="2010-08-22T22:58:27.593" UserId="-1" />
  <row Id="11413" PostHistoryTypeId="2" PostId="5796" RevisionGUID="758bb06c-5df8-4ebc-8468-5fb6acaa6eb8" CreationDate="2010-08-22T23:21:52.000" UserId="2119" Text="What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating?&#xD;&#xA;&#xD;&#xA;I believe this is a term or style.  There's generally no ordering off a set menu." />
  <row Id="11414" PostHistoryTypeId="1" PostId="5796" RevisionGUID="758bb06c-5df8-4ebc-8468-5fb6acaa6eb8" CreationDate="2010-08-22T23:21:52.000" UserId="2119" Text="Japanese term for when the Sushi chef prepares meal for you" />
  <row Id="11415" PostHistoryTypeId="3" PostId="5796" RevisionGUID="758bb06c-5df8-4ebc-8468-5fb6acaa6eb8" CreationDate="2010-08-22T23:21:52.000" UserId="2119" Text="&lt;sushi&gt;" />
  <row Id="11416" PostHistoryTypeId="2" PostId="5797" RevisionGUID="452ca063-23b9-458f-bb42-3ae8011fe9a9" CreationDate="2010-08-22T23:28:14.033" UserId="1366" Text="Omakase.&#xD;&#xA;http://en.wikipedia.org/wiki/Omakase" />
  <row Id="11417" PostHistoryTypeId="2" PostId="5798" RevisionGUID="41fb903a-9454-4505-86ed-212a2e93c313" CreationDate="2010-08-22T23:28:41.770" UserId="104" Text="A couple of people have done side by side comparisons of various approaches to beer can chicken and came to the conclusion that you're better off just spatchcocking the chicken and roasting/grilling/smoking it that way and applying the seasonings directly.&#xD;&#xA;&#xD;&#xA;http://www.nakedwhiz.com/beercanchicken.htm" />
  <row Id="11418" PostHistoryTypeId="2" PostId="5799" RevisionGUID="7986e7d9-ab03-43b9-af0c-f84d7461eeca" CreationDate="2010-08-23T00:58:08.157" UserId="364" Text="You'll need 2 recipes: &#xD;&#xA;&#xD;&#xA; - [Cacio e Pepe][1] ... just do some searches for that dish, and you'll find a bunch of recipes. &#xD;&#xA; - Pecorino/Parmesan Cheese Shell. Try grating fresh Parmesan and sprinkling it over a silicone baking mat. While it's still warm, drape it over an upside-down bowl to shape it. Once it cools, I think you're all set. I plan to try this!&#xD;&#xA;&#xD;&#xA;Note: I have never made either of these... just trying to give you a starting place. In the video, I heard the guy say that the dish was called Cacio e Pepe, so I started hunting. It sounds great, though. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.weareneverfull.com/cacio-e-pepe-a-spicy-creamy-simple-cheap-and-satisfying-roman-meal/" />
  <row Id="11419" PostHistoryTypeId="6" PostId="5796" RevisionGUID="10290094-68f1-435d-96c1-3f3008fbea90" CreationDate="2010-08-23T01:09:04.017" UserId="1443" Comment="edited tags" Text="&lt;sushi&gt;&lt;asian-cuisine&gt;&lt;language&gt;" />
  <row Id="11420" PostHistoryTypeId="5" PostId="5799" RevisionGUID="0d459d9c-951c-4889-85ce-8697de59e9ce" CreationDate="2010-08-23T01:11:46.507" UserId="364" Comment="Added more specific cheese instructions." Text="You'll need 2 recipes: &#xD;&#xA;&#xD;&#xA; - [Cacio e Pepe][1] ... just do some searches for that dish, and you'll find a bunch of recipes. &#xD;&#xA; - Pecorino/Parmesan Cheese Shell. Try grating fresh Parmesan and sprinkling it over a silicone baking mat. While it's still warm, drape it over an upside-down bowl to shape it. Once it cools, I think you're all set. I plan to try this!  EDIT: I'd only heat the cheese *just* until it gets melty... otherwise it'll stiffen up too soon. &#xD;&#xA;&#xD;&#xA;Note: I have never made either of these... just trying to give you a starting place. In the video, I heard the guy say that the dish was called Cacio e Pepe, so I started hunting. It sounds great, though. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.weareneverfull.com/cacio-e-pepe-a-spicy-creamy-simple-cheap-and-satisfying-roman-meal/" />
  <row Id="11422" PostHistoryTypeId="6" PostId="4752" RevisionGUID="a4359475-015c-4645-b325-effd10e3ce8b" CreationDate="2010-08-23T01:39:54.233" UserId="364" Comment="Added &quot;chicken&quot; tag" Text="&lt;recipe-problems&gt;&lt;chicken&gt;&lt;beer&gt;" />
  <row Id="11423" PostHistoryTypeId="2" PostId="5800" RevisionGUID="bb6166f9-0ff1-4851-9f19-91fb0e3edbbf" CreationDate="2010-08-23T02:00:09.340" UserId="43" Text="In college I lived in a large house with 4-6 irresponsible co-ed residents at any given time. Cleanliness was not only next to godliness; it was next to impossible. The kitchen was the worst. The best thing you can do beyond the obvious cleaning is to make sure they don't have access to more food. In my situation, the way I kept weird bugs out of my food was by keeping things stored in the microwave, refrigerator, freezer, or in air-tight containers like large Tupperware tubs. Extermination is a lot more difficult when they have the means to continue growth and reproduction." />
  <row Id="11424" PostHistoryTypeId="6" PostId="5779" RevisionGUID="f48db8e4-5112-4143-b879-7bcaec35630a" CreationDate="2010-08-23T02:42:49.520" UserId="364" Comment="Added &quot;equipment&quot; tag" Text="&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="11425" PostHistoryTypeId="4" PostId="5782" RevisionGUID="ec8745e6-6497-4ae1-8954-b58019bb3e16" CreationDate="2010-08-23T02:46:31.650" UserId="364" Comment="Altered question title so users unfamiliar w/ Anthony Bourdain would know that was from a TV show. " Text="How to make the pasta in this TV show (Anthony Bourdain in Rome)?" />
  <row Id="11426" PostHistoryTypeId="6" PostId="5611" RevisionGUID="72c892b8-98e3-4eae-aa15-a5f68d9a2e39" CreationDate="2010-08-23T02:51:31.827" UserId="364" Comment="Removed &quot;shopping&quot; tag as this question is not about how to do shopping but about what equipment to purchase. Anyone who could help with kitchen equipment would already be able to search by the &quot;equipment&quot; tag. I have checked w/ other mods &amp; the &quot;shopping&quot; tag has been removed before. " Text="&lt;flavor&gt;&lt;olive&gt;&lt;ingredient-selection&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="11427" PostHistoryTypeId="6" PostId="5460" RevisionGUID="eff724a1-59e3-46a5-a695-435e7518dbf1" CreationDate="2010-08-23T02:52:41.450" UserId="364" Comment="Removed &quot;shopping&quot; tag as this question is not about how to do shopping but about comparing two products. I have checked w/ other mods &amp; the &quot;shopping&quot; tag has been removed before. " Text="&lt;substitutions&gt;" />
  <row Id="11428" PostHistoryTypeId="6" PostId="1435" RevisionGUID="f894120a-aae0-4c07-a949-401cf4ae0770" CreationDate="2010-08-23T02:59:41.623" UserId="364" Comment="Added &quot;food-safety&quot; tag" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;defrosting&gt;" />
  <row Id="11429" PostHistoryTypeId="2" PostId="5801" RevisionGUID="ccbb5009-be48-4dc9-96eb-c2226dfd9560" CreationDate="2010-08-23T02:59:43.230" UserId="1393" Text="The cheese shell is called a frico. Here is a [decent little video][1] that shows you how to make it; simply drape it over a bowl as JustRightMenus says when you take it off the baking sheet.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=lTIICWiTI4E" />
  <row Id="11430" PostHistoryTypeId="6" PostId="5611" RevisionGUID="e8394714-44ce-41b6-b0f5-be4697ed5a28" CreationDate="2010-08-23T03:03:29.790" UserId="1236" Comment="fixed what looks like a slip-of-the-mouse during last edit" Text="&lt;flavor&gt;&lt;oil&gt;&lt;olive&gt;&lt;ingredient-selection&gt;" />
  <row Id="11431" PostHistoryTypeId="2" PostId="5802" RevisionGUID="8192c047-d479-443f-ac26-8d4bf8c263a6" CreationDate="2010-08-23T03:19:08.913" UserId="2124" Text="I usually fill a pot with hot water from the sink and drop the chicken in there (assuming it is vacuum sealed or in a tightly sealed ziplock bag with as much air as possible removed).  This seems to work relatively quickly.&#xD;&#xA;&#xD;&#xA;This works nicely for just about anything, as long as it's sealed." />
  <row Id="11432" PostHistoryTypeId="2" PostId="5803" RevisionGUID="35ded387-67e7-44d5-896c-380bc58e628b" CreationDate="2010-08-23T03:33:19.513" UserId="205" Text="I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and because lard is probably something similar from pork, should I keep that beef fat instead of throwing it away? Or does it lack the 'quality' of duck fat (for instance)?" />
  <row Id="11433" PostHistoryTypeId="1" PostId="5803" RevisionGUID="35ded387-67e7-44d5-896c-380bc58e628b" CreationDate="2010-08-23T03:33:19.513" UserId="205" Text="What to do with the fat rendered when making beef stock?" />
  <row Id="11434" PostHistoryTypeId="3" PostId="5803" RevisionGUID="35ded387-67e7-44d5-896c-380bc58e628b" CreationDate="2010-08-23T03:33:19.513" UserId="205" Text="&lt;stock&gt;&lt;broth&gt;" />
  <row Id="11435" PostHistoryTypeId="5" PostId="5611" RevisionGUID="45b117a0-5bcd-4f86-92cc-dd310a016d29" CreationDate="2010-08-23T03:35:20.947" UserId="1393" Comment="added 530 characters in body" Text="I prefer extra-virgin olive oils with fruit and grassy notes, rather than the peppery back-of-the-throat flavors that some folks enjoy. Are there particular olive varietals that are more likely to be fruity and/or grassy? Obviously when possible I taste before buying, but in the event that I need to choose just based on bottle info, is there any way to increase my odds?&#xD;&#xA;&#xD;&#xA;EDIT: so just to be clear, I know well some brands that meet my needs. For example, Frantoia is widely available and hits just those fruit, grassy notes. My question is more for those situations where I don't have my own supply; maybe on vacation and just need to pick a bottle among the 6 at a small town-grocery, which ain't gonna give me a taste. At that moment, do I have a better shot of getting grassy and fruit with say an arbequina vs. kalamata oil? Or is there some other method of reading the bottle that might help?" />
  <row Id="11436" PostHistoryTypeId="2" PostId="5804" RevisionGUID="231e441f-db56-4cd5-b45e-317dceca56e9" CreationDate="2010-08-23T03:37:07.043" UserId="2125" Text="Here are some Asian inspired ideas:&#xD;&#xA;&#xD;&#xA; - I really like using Japanese [Umeboshi][1] plums to flavor other pickles.  They are quite tart on their own.  Thinking outside of the box...try a traditional sour pickle recipe and throw some of these plums in. I've never experimented with it, but I think it will taste quite good.&#xD;&#xA; - You can also use Lihing Mui, which is a lightly sweet and really tart flavoring that you can get in powder form. Here's a Hawaiian recipe (with Filipino influence) that uses it... [Pickle Mango with Li Hing Mui][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umeboshi&#xD;&#xA;  [2]: http://alohaworld.com/ono/viewrecipe.php?id=1051231975" />
  <row Id="11437" PostHistoryTypeId="16" PostId="5804" RevisionGUID="231e441f-db56-4cd5-b45e-317dceca56e9" CreationDate="2010-08-23T03:37:07.043" UserId="-1" />
  <row Id="11438" PostHistoryTypeId="2" PostId="5805" RevisionGUID="daaf83cf-b2a7-4f99-bb4b-b6315a43bbf3" CreationDate="2010-08-23T04:50:42.330" UserId="2126" Text="In my experience duck fat is the best option for roasting potatoes and other root vegetables. I tend to throw away beef fat as I'm not a fan but McDonalds used it for their fries a while back." />
  <row Id="11439" PostHistoryTypeId="2" PostId="5806" RevisionGUID="3413b296-bb0c-422c-a44c-17b95766e7a7" CreationDate="2010-08-23T04:56:25.240" UserId="426" Text="The main thing that beef fat is usually used for is Yorkshire pudding.  You could save and use it when you want yorkshire pudding but may not be doing a roast.&#xD;&#xA;&#xD;&#xA;Duck fat, chicken fat, and bacon fat tend to have broader applications.  It's really ultimately up to you and your preference and cooking style.  Of course it does become cumbersome to keep a container for each type of fat so you probably have to decide what has the greatest benefit for you and your cooking style." />
  <row Id="11440" PostHistoryTypeId="2" PostId="5807" RevisionGUID="37020d18-55f5-488e-bb96-143e359fbf90" CreationDate="2010-08-23T04:58:44.893" UserId="2126" Text="I find a pyrex bowl and a potato masher works well when I only have whole tomatoes and need to crush them up." />
  <row Id="11441" PostHistoryTypeId="2" PostId="5808" RevisionGUID="be6ff29d-f2ff-4fb4-94b4-cfac7c6a4db4" CreationDate="2010-08-23T05:01:53.343" UserId="446" Text="That fat is called tallow and there are a lot of things you can do with it.  Just like duck fat and lard have a place in a kitchen, tallow does too.  It is also called suet.  It keeps just about forever and I like the mouth feel it can add to a soup or stew.  However, the most common uses for tallow are non-food related, like candle making." />
  <row Id="11442" PostHistoryTypeId="2" PostId="5809" RevisionGUID="e9b838d2-e194-4b95-9de4-badeb2b23320" CreationDate="2010-08-23T05:05:03.307" UserId="1236" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.&#xD;&#xA;&#xD;&#xA;As far as health goes, its ratio of monounsaturated to saturated fats is about the same as butter.  Pork (lard) is healthier, about halfway to olive oil, and duck is even better, as it is similar to olive oil as far as fat ratio goes.&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][2] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11443" PostHistoryTypeId="5" PostId="5809" RevisionGUID="26357000-1e03-48ff-90d8-c502f75084a0" CreationDate="2010-08-23T05:12:06.243" UserId="1236" Comment="removed health information until actual numbers found" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.re&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][2] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11444" PostHistoryTypeId="2" PostId="5810" RevisionGUID="1e539e35-827d-4c43-b902-943684effddd" CreationDate="2010-08-23T05:21:08.443" UserId="243" Text="Avocado fries (or fried avocado cubes) are great. I just paired some with some sashimi ahi and was pretty happy with the result.&#xD;&#xA;&#xD;&#xA;The recipe's [here][1], but basically you just dip avocado pieces into an egg wash, coat with breadcrumbs (I added sesame and some light spices), and fry in canola oil. I kept the salt pretty low and added a few drops of fresh lemon juice to avoid overpowering the avocado flavor too much.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;image from [Sunset magazine][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=1886172&#xD;&#xA;  [2]: http://i.stack.imgur.com/GS4vG.jpg&#xD;&#xA;  [3]: http://www.sunset.com/food-wine/fresh-avocados-recipes-00400000041235/page5.html" />
  <row Id="11445" PostHistoryTypeId="16" PostId="5810" RevisionGUID="1e539e35-827d-4c43-b902-943684effddd" CreationDate="2010-08-23T05:21:08.443" UserId="-1" />
  <row Id="11446" PostHistoryTypeId="5" PostId="5809" RevisionGUID="27cbcc36-92fc-441c-a8ea-da6a611148e5" CreationDate="2010-08-23T05:27:39.243" UserId="1236" Comment="added fat ratio table" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.&#xD;&#xA;&#xD;&#xA;As far as fat ratio goes, it's better than butter, but not as good as other fats.  The table below is based off of 1 tablespoon, and ratio means saturated to unsaturated.  &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;                   sat   mono  poly   ratio&#xD;&#xA;  Canola Oil       0.9   8.2   4.1    1:12  &#xD;&#xA;  Olive Oil        1.8   10.0  1.2    2:11  &#xD;&#xA;  Chicken Fat      3.8   5.7   2.6    1:2   &#xD;&#xA;  Duck Fat         4.3   6.3   1.7    1:2&#xD;&#xA;  Lard (pork fat)  5.0   5.8   1.4    5:7   &#xD;&#xA;  Beef Tallow      6.4   5.4   0.5    1:1   &#xD;&#xA;  Butter           7.2   3.3   0.5    7:4  &#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;([source][2])&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][3] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://www.ars.usda.gov/nutrientdata&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11447" PostHistoryTypeId="5" PostId="5809" RevisionGUID="81306999-82c2-4651-82ec-1bd7533aa5ca" CreationDate="2010-08-23T05:34:12.603" UserId="1236" Comment="added smoke point data" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.&#xD;&#xA;&#xD;&#xA;As far as fat ratio goes, it's better than butter, but not as good as other fats.  The table below is based off of 1 tablespoon.  Ratio means saturated to unsaturated, smoke is smoke point.  &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;                   sat   mono  poly   ratio  smoke&#xD;&#xA;  Canola Oil       0.9   8.2   4.1    1:12   350&amp;deg;F&#xD;&#xA;  Olive Oil        1.8   10.0  1.2    2:11   300&amp;deg;F&#xD;&#xA;  Chicken Fat      3.8   5.7   2.6    1:2    375&amp;deg;F&#xD;&#xA;  Duck Fat         4.3   6.3   1.7    1:2    375&amp;deg;F&#xD;&#xA;  Lard (pork fat)  5.0   5.8   1.4    5:7    365&amp;deg;F&#xD;&#xA;  Beef Tallow      6.4   5.4   0.5    1:1    400&amp;deg;F&#xD;&#xA;  Butter           7.2   3.3   0.5    7:4    350&amp;deg;F&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;([fat source][2]) ([smoke point source][3])&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][4] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://www.ars.usda.gov/nutrientdata&#xD;&#xA;  [3]: http://www.diabetesincontrol.com/component/content/article/64-feature-writer-article/2385&amp;Itemid=8&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11448" PostHistoryTypeId="5" PostId="5809" RevisionGUID="ca514bc1-8e85-4f1a-904d-bbdb8585cc69" CreationDate="2010-08-23T05:40:13.793" UserId="1236" Comment="clarified smoke points" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.&#xD;&#xA;&#xD;&#xA;As far as fat ratio goes, it's better than butter, but not as good as other fats.  The table below is based off of 1 tablespoon.  Ratio means saturated to unsaturated.  Smoke point can vary depending on a lot of factors (olive oil can range from 300 when unrefined, to [375-450 when refined][2]) so the table below is just a guide for that.  Beef fat has a high smoke point and is generally considered suitable for frying.&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;                   sat   mono  poly   ratio  smoke&#xD;&#xA;  Canola Oil       0.9   8.2   4.1    1:12   350&amp;deg;F&#xD;&#xA;  Olive Oil        1.8   10.0  1.2    2:11   300&amp;deg;F&#xD;&#xA;  Chicken Fat      3.8   5.7   2.6    1:2    375&amp;deg;F&#xD;&#xA;  Duck Fat         4.3   6.3   1.7    1:2    375&amp;deg;F&#xD;&#xA;  Lard (pork fat)  5.0   5.8   1.4    5:7    365&amp;deg;F&#xD;&#xA;  Beef Tallow      6.4   5.4   0.5    1:1    400&amp;deg;F&#xD;&#xA;  Butter           7.2   3.3   0.5    7:4    350&amp;deg;F&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;([fat source][3]) ([smoke point source][4])&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][5] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoke_point&#xD;&#xA;  [3]: http://www.ars.usda.gov/nutrientdata&#xD;&#xA;  [4]: http://www.diabetesincontrol.com/component/content/article/64-feature-writer-article/2385&amp;Itemid=8&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11449" PostHistoryTypeId="5" PostId="5809" RevisionGUID="9049b91b-6663-4e0e-83d1-d5389bc3e3a4" CreationDate="2010-08-23T05:46:11.320" UserId="1236" Comment="clarity and sources" Text="Rendered beef fat can be used in a lot of ways.  You can use it in place of oil in a lot of recipes, but finding out which ones you like will take some experimenting.  Around our house, I use rendered fat from beef or bacon in place of oil when sautéing, for example with onions and peppers, garlic or mushrooms.  I've also used it to add some kick to gravies.&#xD;&#xA;&#xD;&#xA;You could use it to pop popcorn, which I've heard is delicious but unfortunately have never tried.&#xD;&#xA;&#xD;&#xA;I've had [pasties][1] made with beef fat, and they were delicious.  Mashed potatoes as well.&#xD;&#xA;&#xD;&#xA;As far as fat ratio goes, it's better than butter, but not as good as other fats.  Beef fat has a high smoke point and is suitable for frying.  &#xD;&#xA;&#xD;&#xA;The table below is based off of 1 tablespoon.  Ratio means saturated to unsaturated.  Smoke point can vary depending on a lot of factors (olive oil [can range][2] from 300 when unrefined, to [375-450 when refined][3] depending on quality) but the table below should be a good guide.  For the oils, I took the refined numbers.  &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;                   sat   mono  poly   ratio  smoke&#xD;&#xA;  Canola Oil       0.9   8.2   4.1    1:12   470&amp;deg;F&#xD;&#xA;  Olive Oil        1.8   10.0  1.2    2:11   450&amp;deg;F&#xD;&#xA;  Chicken Fat      3.8   5.7   2.6    1:2    375&amp;deg;F&#xD;&#xA;  Duck Fat         4.3   6.3   1.7    1:2    375&amp;deg;F&#xD;&#xA;  Lard (pork fat)  5.0   5.8   1.4    5:7    365&amp;deg;F&#xD;&#xA;  Beef Tallow      6.4   5.4   0.5    1:1    400&amp;deg;F&#xD;&#xA;  Butter           7.2   3.3   0.5    7:4    350&amp;deg;F&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;([fat source][4]) ([smoke point source][5])&#xD;&#xA;&#xD;&#xA;A lot of people mix it into their dog's food, or use it to feed birds.&#xD;&#xA;&#xD;&#xA;Seach for [tallow][6] if you want to find recipes that specifically use it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasty&#xD;&#xA;  [2]: http://www.oliveoilsource.com/page/heating-olive-oil&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Smoke_point&#xD;&#xA;  [4]: http://www.ars.usda.gov/nutrientdata&#xD;&#xA;  [5]: http://www.diabetesincontrol.com/component/content/article/64-feature-writer-article/2385&amp;Itemid=8&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="11450" PostHistoryTypeId="2" PostId="5811" RevisionGUID="8dd489d7-5cbd-4f45-a213-cec19a16bebc" CreationDate="2010-08-23T06:00:13.887" UserId="2119" Text="I really enjoy steak, and the lowest I've gone is medium rare in terms of how it's prepared.&#xD;&#xA;&#xD;&#xA;My questions are:&#xD;&#xA;&#xD;&#xA;**How do you prepare a steak to be *rare*?**&#xD;&#xA;&#xD;&#xA;**How do you prepare a steak to be *very rare (blue)*?**&#xD;&#xA;&#xD;&#xA;Can these be prepared with any kind of steak from a supermarket?  Or is there someplace special these kinds of steaks should be purchased from?&#xD;&#xA;&#xD;&#xA;I'm interested in trying rare and maybe even very rare, but it's 1-2 steps away from raw, which I find a little uneasy." />
  <row Id="11451" PostHistoryTypeId="1" PostId="5811" RevisionGUID="8dd489d7-5cbd-4f45-a213-cec19a16bebc" CreationDate="2010-08-23T06:00:13.887" UserId="2119" Text="How do you prepare a steak to be rare and very rare (blue)?" />
  <row Id="11452" PostHistoryTypeId="3" PostId="5811" RevisionGUID="8dd489d7-5cbd-4f45-a213-cec19a16bebc" CreationDate="2010-08-23T06:00:13.887" UserId="2119" Text="&lt;preparation&gt;&lt;steak&gt;" />
  <row Id="11453" PostHistoryTypeId="2" PostId="5812" RevisionGUID="0a156cb7-962a-4cdd-8a61-13d9dab871f5" CreationDate="2010-08-23T06:17:37.213" UserId="2127" Text="One trick is to add a small amount of oil while kneading the dough. It makes the chapattis nice and soft.&#xD;&#xA;&#xD;&#xA;Also, the more you knead the dough, the better the chapattis." />
  <row Id="11454" PostHistoryTypeId="2" PostId="5813" RevisionGUID="7b917542-0e13-4067-acff-9c32c649c391" CreationDate="2010-08-23T06:20:57.940" UserDisplayName="daniel" Text="The only real bacterial problem you have to worry about with steak is _e. coli_, which lives on the outside. Since even in a blue application the outside is cooked sufficiently to kill any bacteria, you should be fine. (Presuming you are using fresh steak, naturally).&#xD;&#xA;&#xD;&#xA;For blue: get a pan screaming--and I mean _screaming_--hot. Toss the steak in to sear, flip,p to sear the other side. Do edges if needed. Serve immediately.&#xD;&#xA;&#xD;&#xA;For rare, just do the steak in a normal pan or grill, flip once, about two minutes per side (less if the steak is very thin).&#xD;&#xA;&#xD;&#xA;For both blue and rare applications you will want steaks that are on the thick side, and with not much marbling (intramuscular fat), as the short cooking time won't melt the fats. I suggest tenderloin/filet." />
  <row Id="11455" PostHistoryTypeId="2" PostId="5814" RevisionGUID="86f72aa1-dbc7-4198-a0a1-787f5295a3d2" CreationDate="2010-08-23T08:34:12.087" UserId="1805" Text="Cacio e Pepe is a great traditional roman dish (I'm roman!).&#xD;&#xA;&#xD;&#xA;The ingredients are:&#xD;&#xA;&#xD;&#xA; - pecorino cheese, 160g for 4 people (I use [Pecorino Romano][1],  but you can use an equivalent *sheep* (not cow) cheese).&#xD;&#xA; - Freshly ground black pepper&#xD;&#xA; - olive oil (optional) &#xD;&#xA;&#xD;&#xA;Boil the pasta in salted water.&#xD;&#xA;&#xD;&#xA;In the meantime heat some olive oil in  a pan.&#xD;&#xA;&#xD;&#xA;Keep in a little bowl some pasta cooking water and drain the pasta about one minute before the suggested cooking time (it will continue the cooking in the pan).&#xD;&#xA;&#xD;&#xA;Put the pasta in the pan and add the cheese and some cooking water, about two ladles (the starch will help to bind the cheese and make the sauce creamy), whisk for a minute. Add a lot of pepper.&#xD;&#xA;&#xD;&#xA;Another way to do that is to whisk directly in an *hot* bowl (or in an hot dish, but it's a little harder), to use this methodology I suggest you to see [this recipe][2], it's in italian but there are a lot of pictures (plus google translate).&#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Pecorino_Romano&#xD;&#xA; [2]: http://ricette.giallozafferano.it/Spaghetti-Cacio-e-Pepe.html" />
  <row Id="11456" PostHistoryTypeId="2" PostId="5815" RevisionGUID="d74244ae-eb42-4af3-b011-e25d87ca8887" CreationDate="2010-08-23T08:56:13.943" UserId="1497" Text="I have an All-Clad frying pan, the precise one shown below:&#xD;&#xA;&#xD;&#xA;[http://www.amazon.com/gp/product/B00005AL5F/ref=s9_simh_gw_p79_i1?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=center-2&amp;pf_rd_r=1TK136VNSEWP7765CWG0&amp;pf_rd_t=101&amp;pf_rd_p=470938631&amp;pf_rd_i=507846][1]&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I made this purchase out of curiosity after reading about the benefits of this professional grade cookware (from the above Amazon link):&#xD;&#xA;&#xD;&#xA;* Beautifully polished, magnetic stainless exterior layer.&#xD;&#xA;* Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have &quot;hot spots&quot; when cooking.&#xD;&#xA;* Stainless-steel interior layer/cooking surface.&#xD;&#xA;* Long, polished stainless, stay-cool handles.&#xD;&#xA;* Sturdy, non-corrosive stainless-steel rivets won't react with foods.&#xD;&#xA;* Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.&#xD;&#xA;* The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.&#xD;&#xA;* The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface. &#xD;&#xA;&#xD;&#xA;However, as a novice cook, I can't seem to cook anything as well using this pan compared to a non-stick teflon pan.  Food seems to stick or become overcooked easily or just not turn out well.&#xD;&#xA;&#xD;&#xA;Have I fallen victim to a weak product sold on marketing hype?  Or am I simply too novice to properly utilize this pan?  What cooking skills might I be missing to properly utilize this tool?  What tools should I be using instead?&#xD;&#xA;&#xD;&#xA;What reasons might there be for me sucking at using this pan?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B00005AL5F/ref=s9_simh_gw_p79_i1?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=center-2&amp;pf_rd_r=1TK136VNSEWP7765CWG0&amp;pf_rd_t=101&amp;pf_rd_p=470938631&amp;pf_rd_i=507846&#xD;&#xA;  [2]: http://i.stack.imgur.com/Uz56s.jpg" />
  <row Id="11457" PostHistoryTypeId="1" PostId="5815" RevisionGUID="d74244ae-eb42-4af3-b011-e25d87ca8887" CreationDate="2010-08-23T08:56:13.943" UserId="1497" Text="Why does my food turn out poorly using an All-Clad Stainless-Steel Fry Pan?" />
  <row Id="11458" PostHistoryTypeId="3" PostId="5815" RevisionGUID="d74244ae-eb42-4af3-b011-e25d87ca8887" CreationDate="2010-08-23T08:56:13.943" UserId="1497" Text="&lt;please-remove-this-tag&gt;&lt;cookware&gt;" />
  <row Id="11459" PostHistoryTypeId="5" PostId="5815" RevisionGUID="1fd18f1a-527b-4cf5-8c82-5b69b01f4878" CreationDate="2010-08-23T09:27:25.483" UserId="120" Comment="deleted 248 characters in body" Text="I have an All-Clad frying pan, the precise one shown below:&#xD;&#xA;&#xD;&#xA;[http://www.amazon.com/gp/product/B00005AL5F][1]&#xD;&#xA;&#xD;&#xA;![All-Clad Stainless-Steel Fry Pan][2]&#xD;&#xA;&#xD;&#xA;I made this purchase out of curiosity after reading about the benefits of this professional grade cookware (from the above Amazon link):&#xD;&#xA;&#xD;&#xA;* Beautifully polished, magnetic stainless exterior layer.&#xD;&#xA;* Pure aluminum core that not only covers the bottom of the pan but also extends up the sides. This allows for great heat conductivity as well as an even heat distribution so you won’t have &quot;hot spots&quot; when cooking.&#xD;&#xA;* Stainless-steel interior layer/cooking surface.&#xD;&#xA;* Long, polished stainless, stay-cool handles.&#xD;&#xA;* Sturdy, non-corrosive stainless-steel rivets won't react with foods.&#xD;&#xA;* Polished stainless-steel lids fit evenly with the pan’s edges to seal in flavor of your foods.&#xD;&#xA;* The All-Clad Stainless collection is compatible with an induction stovetop (with the exception of a few pieces) in addition to gas and electric stovetops.&#xD;&#xA;* The Stainless collection is dishwasher-safe, excluding pieces with a nonstick cooking surface. &#xD;&#xA;&#xD;&#xA;However, as a novice cook, I can't seem to cook anything as well using this pan compared to a non-stick teflon pan.  Food seems to stick or become overcooked easily or just not turn out well.&#xD;&#xA;&#xD;&#xA;Have I fallen victim to a weak product sold on marketing hype?  Or am I simply too novice to properly utilize this pan?  What cooking skills might I be missing to properly utilize this tool?  What tools should I be using instead?&#xD;&#xA;&#xD;&#xA;What reasons might there be for me sucking at using this pan?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B00005AL5F&#xD;&#xA;  [2]: http://i.stack.imgur.com/Uz56s.jpg" />
  <row Id="11460" PostHistoryTypeId="2" PostId="5816" RevisionGUID="aec64221-e971-442d-a6e8-246b21982460" CreationDate="2010-08-23T10:14:14.347" UserId="2065" Text="We make our own pizzas and one thing we like to do is mix BBQ sauce with the tomato puree to go on the base - gives it a bit of a twist from normal pizza.&#xD;&#xA;&#xD;&#xA;Also, often I'll squirt a bit into shepherds or cottage pie with the meat to make it a bit different from normal." />
  <row Id="11461" PostHistoryTypeId="16" PostId="5816" RevisionGUID="aec64221-e971-442d-a6e8-246b21982460" CreationDate="2010-08-23T10:14:14.347" UserId="-1" />
  <row Id="11462" PostHistoryTypeId="2" PostId="5817" RevisionGUID="2534d87a-6678-4e9c-ae25-0fdc49f1cae1" CreationDate="2010-08-23T10:16:10.567" UserId="2128" Text="Negative, you have not fallen victim to a weak product as far as I know. My all-clad pan works rather well, but I can't be certain it's as heavy as yours. Heft when it comes to a nice stainless pan is important.&#xD;&#xA;&#xD;&#xA;&quot;Food&quot; seeming to stick, be overcooked, or &quot;not turn out well&quot; is a little vague however. It's extremely difficult to give good advice based on that info. Depending on what you're trying to cook in your new pan, you could have a number of different problems.&#xD;&#xA;&#xD;&#xA;With the information given however, I would recommend:&#xD;&#xA;&#xD;&#xA;- Don't be a Nancy when it comes to the heat. If you're browning/searing things, that screaming sizzle is a good thing.&#xD;&#xA;&#xD;&#xA;- Use enough butter and/or oil. So long as the pan is hot enough, don't skimp on the lube. That's never a good idea.&#xD;&#xA;&#xD;&#xA;- Keep in mind a bit of sticking and near-burning is a good thing if you're planning on ending with a pan sauce. That's why you want a non-non-stick pan. There's nothing to deglaze if there aren't crispy bits on the bottom of the pan.&#xD;&#xA;&#xD;&#xA;- Practice, expect to screw things up from time to time, and don't be discouraged. Being a new cook sucks until you get the hang of it.&#xD;&#xA;&#xD;&#xA;-&gt;&lt;-" />
  <row Id="11463" PostHistoryTypeId="2" PostId="5818" RevisionGUID="e9df594d-b6b1-4c8e-ae45-27e990ae1ae2" CreationDate="2010-08-23T10:21:06.787" UserId="2065" Text="For me, I the thing that shows I love cooking is my home-made receipe book - I collect recipes once I have tried and loved them. A number of people have commented on this. Also, cooking for other people a lot I think makes it clear that you enjoy cooking!&#xD;&#xA;&#xD;&#xA;I don't have a big kitchen, or all the gadgets (although I think others are right in saying that this just shows a way of loving cooking) - these things aren't necessary to loving cooking and food." />
  <row Id="11464" PostHistoryTypeId="16" PostId="5818" RevisionGUID="e9df594d-b6b1-4c8e-ae45-27e990ae1ae2" CreationDate="2010-08-23T10:21:06.787" UserId="-1" />
  <row Id="11465" PostHistoryTypeId="2" PostId="5819" RevisionGUID="0b1a8f22-af3e-4338-82bf-7a737ec3a7c3" CreationDate="2010-08-23T10:27:18.260" UserId="2128" Text="Screw the microwave. The only thing it's useful for is crappy frozen food and hot water for tea (and even for tea an electric kettle is better).&#xD;&#xA;&#xD;&#xA;What you want to do is put your chicken parts in a zip-lock bag if they're not already packaged, and drop that in a container that will hold it. Place said container under a slow-running tap of cold or lukewarm (NOT HOT) water. Depending on the size of the piece(s) you'll have thoroughly defrosted chicken in under an hour, well within the safety zone.&#xD;&#xA;&#xD;&#xA;Convection is your friend.&#xD;&#xA;&#xD;&#xA;-&gt;&lt;-" />
  <row Id="11466" PostHistoryTypeId="2" PostId="5820" RevisionGUID="4ffab344-3f4c-48ef-8623-8fdedcd8376c" CreationDate="2010-08-23T10:53:15.103" UserId="2129" Text="I enjoy making multi layered spomge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal spomge (around 1cm height), I am faced with a decision of having an undercooked sponge or having one that is perfect in the middle but a bit cruchy around the edges&#xD;&#xA;&#xD;&#xA;Is there anything I can do to make sure that I get the same moistness in smaller bases as I do in larger ones?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="11467" PostHistoryTypeId="1" PostId="5820" RevisionGUID="4ffab344-3f4c-48ef-8623-8fdedcd8376c" CreationDate="2010-08-23T10:53:15.103" UserId="2129" Text="How to keep thin sponge bases moist" />
  <row Id="11468" PostHistoryTypeId="3" PostId="5820" RevisionGUID="4ffab344-3f4c-48ef-8623-8fdedcd8376c" CreationDate="2010-08-23T10:53:15.103" UserId="2129" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="11469" PostHistoryTypeId="2" PostId="5821" RevisionGUID="71302b8d-8b8a-41e9-8571-b1ac6c395bbd" CreationDate="2010-08-23T11:29:27.400" UserId="2010" Text="If you dont want to eat it, you can feed it to the birds.  Take a small can, cut the top off, fold the top over so there are no sharp edges, pour excess fat into it until its almost full.  Then throw in a few peanuts and stick it out for the birds." />
  <row Id="11470" PostHistoryTypeId="5" PostId="5820" RevisionGUID="ed2cccb2-1517-49c8-a71f-713da878bd76" CreationDate="2010-08-23T12:00:54.587" UserId="1443" Comment="edited body; edited tags" Text="I enjoy making multi layered sponge cakes (specifically chiffon sponge), but I find that when cooking a much thinner base than for a normal sponge (around 1cm height), I am faced with a decision of having an undercooked sponge or having one that is perfect in the middle but a bit cruchy around the edges&#xD;&#xA;&#xD;&#xA;Is there anything I can do to make sure that I get the same moistness in smaller bases as I do in larger ones?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="11471" PostHistoryTypeId="6" PostId="5820" RevisionGUID="ed2cccb2-1517-49c8-a71f-713da878bd76" CreationDate="2010-08-23T12:00:54.587" UserId="1443" Comment="edited body; edited tags" Text="&lt;baking&gt;&lt;recipe-problems&gt;&lt;cake&gt;" />
  <row Id="11472" PostHistoryTypeId="2" PostId="5822" RevisionGUID="9ba6df22-1a79-4236-ace3-564f647f5465" CreationDate="2010-08-23T12:09:07.473" UserId="2052" Text="The type of pan that you use to bake your sponge in can help determine how evenly it will bake.  I like to use a very flat, thick bottomed non-stick sheet pan lined with parchment paper or silpat.&#xD;&#xA;&#xD;&#xA;I would also look to see if your oven racks are tilting the pan in any direction (this can shift the sponge batter to one side and make it bake unevenly or be more prone to crispy edges), or if the pan has the tendency to warp as it is heated.  You might even hear the pan &quot;pop&quot; and that is obviously not a good thing.  Does your oven heat evenly and hold a steady temperature?  I know mine doesn't so rotating my pan during baking to ensure the center cooks evenly is key.&#xD;&#xA;&#xD;&#xA;Otherwise, how you spread the batter to the corner will matter as the less batter you use, the harder it is to keep it from deflating.  Try to use 3 to 4 strokes of a large flat offset spatula (you can purchase these at any baking/cooking store) to get the batter into the corners, no more than that, and then tap the pan on the counter to get rid of any bubbles (if there are any).  I think that you also might want to experiment with scaling the batter up ever so slightly (like 10-15%) so you have a bit more wiggle room with deflation of the cake in the oven. You will still have a very thin layer, but perhaps more batter will keep those edges from crisping up.  I'd be tempted to just scale up the egg whites for more volume when folding those into the base, but every recipe is different, so you'd have to experiment.&#xD;&#xA;&#xD;&#xA;It is normal to expect that you will have to trim some of the sponge after it comes out of the pan with a very thin layer, but if it is more than 1/4-1/2 inch then something else is probably going on.  " />
  <row Id="11473" PostHistoryTypeId="2" PostId="5823" RevisionGUID="98db7d8c-50ba-4ffe-8eee-90f51d9a5a36" CreationDate="2010-08-23T12:50:57.190" UserId="2131" Text="You don't need to sear it before cooking in your oven, but doing it adds a flavor I don't wanna miss. &#xD;&#xA;&#xD;&#xA;Also, you can sear it after you haved cooked it, as there is no difference in searing it before. This is my preferred method, as the crust is a little &quot;fresher&quot; than first searing it before cooking." />
  <row Id="11474" PostHistoryTypeId="2" PostId="5824" RevisionGUID="13dbb9f3-09d8-4a37-9973-430104b936fe" CreationDate="2010-08-23T13:17:44.407" UserId="426" Text="You've got a great pan and in a short time I'm sure you'll come to love it.&#xD;&#xA;&#xD;&#xA;When using a standard pan (one without non-stick coating), heat your pan dry over high heat until you can hold your hand about 6-inches above the cooking surface and feel the heat radiating upward.  This allows the tiny cracks and crevices that are imperceptible to the bare hand to expand and when the oil is added, it will coat and create a more even cooking surface.  &#xD;&#xA;&#xD;&#xA;Add just enough oil to lightly coat the surface.  Adding to much oil leads to pan-frying which is fine if you're frying chicken but not what you want when searing and sauteing meat.  There should just be a thin film across the bottom of the pan.  An additional benefit to first heating the pan is the fact that it will actually take less oil to coat the pan due to the decreased viscosity.  When the oil hits the hot pan it will instantly heat and should shimmer across the bottom like water on a freshly cleaned windshield.&#xD;&#xA;&#xD;&#xA;You don't put the oil in the pan first because the longer oils and fats heat the quicker they break down and smoke.  If you were to add cold oil and cold food to a cold pan and then start heating, you just end up with a big sticky mess.&#xD;&#xA;&#xD;&#xA;Make sure you're prepared to add the food to the pan once the oil goes in otherwise the oil will start to burn.  &#xD;&#xA;&#xD;&#xA;The issue with burning and overcooking is going to be a matter of controlling the heat.  Start searing and sauteeing over high heat because as food is added it will suck a good deal of heat from the pan.  If it isn't extremely hot to begin with you'll end up with a steaming mess of gray colored meat or vegetables that aren't doing much cooking.  Once the meat is browned but needs further cooking you can always turn down the heat to prevent excessive browning and crusting before the interior is done.  &#xD;&#xA;&#xD;&#xA;Even if you aren't planning to do a pan sauce, or if you've burnt what was cooking in the pan, you'll still want to deglaze with some water while the pan is hot (you can reheat it if it has already cooled down) so that you can scraped up the cooked on bits more easily and have less scrubbing to do when cleaning the pan." />
  <row Id="11475" PostHistoryTypeId="2" PostId="5825" RevisionGUID="438a8760-f4ce-45f1-bc2b-56e7a227a0e4" CreationDate="2010-08-23T13:25:16.967" UserId="426" Text="Is there a reason you're not just baking a standard thickness and splitting it into layers?  This is going to give you more control.&#xD;&#xA;&#xD;&#xA;If you have troubles moving the layers without breaking them, have a piece of cardboard handy (traditionally a cardboard cake round would be used by any would work) and after cutting the cake horizontally, lift up the edge of the top piece to slide the cardboard under and then proceed to push it all the way under the top layer before carefully removing the layer.  Proceed with the next layer.&#xD;&#xA;&#xD;&#xA;If they cake is a bit dry but not crunchy, moisten the cut surface by brushing with simple syrup on its own if you don't want any added flavor, or add a bit of a complementary-flavored liqueur to the syrup before moistening." />
  <row Id="11476" PostHistoryTypeId="2" PostId="5826" RevisionGUID="84b1346f-66be-4a71-ae47-5d38f79e737e" CreationDate="2010-08-23T13:27:14.497" UserId="220" Text="Yogurt and milk might work, but those ingredients are not in authentic chapati.  When I hear the words &quot;hard&quot; and &quot;rubbery&quot; in reference to pan-fried bread, I'm almost certain that the problem is that they are cooking for too long on too low of heat. Increase the heat on your pan (it should be very hot) and cook the chapati very briefly on each side. This will still give them a nicely browned exterior, without turning them into sheets of rubber. " />
  <row Id="11477" PostHistoryTypeId="2" PostId="5827" RevisionGUID="54381c5a-70d3-45c7-9665-da6765401677" CreationDate="2010-08-23T13:38:48.577" UserId="1148" Text="I've tried brining turkey, and wasn't satisfied with the results.  The main problem is that the skin comes out too salty, no matter how well I rinse the bird.  Another major issue is that the gravy comes out pretty close to inedible.  Thirdly, you can't stuff a brined turkey.&#xD;&#xA;&#xD;&#xA;So I've developed the following technique which gives me a moist breast, almost as good as a brined breast, but also allows for the traditional brown skin and succulent gravy.&#xD;&#xA;&#xD;&#xA;The secret ingredient is ONIONS.&#xD;&#xA;&#xD;&#xA;Slice several onions and line the bottom of the pan with them.  The idea is that the onions don't allow any of the skin to touch the metal of the pan, so that skin won't stick.  &#xD;&#xA;&#xD;&#xA;Also add about two or three tablespoons of water/wine/stock/ just to cover the bottom of the pan to prevent sticking until the juices start flowing.  &#xD;&#xA;&#xD;&#xA;Stuff the bird if you are going to (Use a hot stuffing, it will help the bird cook faster, and you have less worries about undercooked stuffing). Otherwise, just stuff a couple of onions and celery stalks in.  (Or stuff with mirepoix)&#xD;&#xA;&#xD;&#xA;Assume a 3 hour cooking time, roast BREAST DOWN for 2 - 2 1/2 hours.  Basting as needed.&#xD;&#xA;&#xD;&#xA;When the bird is about 120 degrees (Still needs about 40-45 degrees more). Flip it over carefully, clean off any onions stuck to the skin,  and bring the oven temperature up to 450.  Leave it about 20 minutes, until skin is brown and crispy, and take it out at about 140 degrees.  (if it's getting too warm, turn on the broiler to speed up crisping.)&#xD;&#xA;&#xD;&#xA;Let stand out of any draughts for at least 20 minutes until the carry over takes it to 165 degrees.&#xD;&#xA;&#xD;&#xA;Turkey has a huge thermal mass, and will continue cooking for at least 20 minutes.&#xD;&#xA;&#xD;&#xA;This is also probably just the right amount of time to do the rest of the meal.&#xD;&#xA;&#xD;&#xA;Cooking the bird upside down will result in a moist, succulent breast, without the oversalted skin and gravy that brining produces.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11478" PostHistoryTypeId="2" PostId="5828" RevisionGUID="f0534240-24f3-48e1-b814-2031cdc6d861" CreationDate="2010-08-23T13:46:11.167" UserId="1148" Text="You need to alternate between direct, radiant heat (high flame) and indirect heat (baking).&#xD;&#xA;&#xD;&#xA;Turn on one side of the grill only.  Sear and crisp the skin, and leave it over the heat until you get your first flare up.  &#xD;&#xA;&#xD;&#xA;Immediately transfer the meat to the cold side of the grill and close the lid.  Let it bake there.&#xD;&#xA;&#xD;&#xA;I find chicken cooks through three phases&#xD;&#xA;-initial heating&#xD;&#xA;-rendering&#xD;&#xA;-post rendering heating. (getting the red near the bone out)&#xD;&#xA;&#xD;&#xA;The rendering phase must be done indirectly, or you will get flare-ups.&#xD;&#xA;&#xD;&#xA;Also, when you are done, turn both sides of the grill on high to burn off the rendered fat that has dripped all over your rock/tiles.&#xD;&#xA;&#xD;&#xA;Commercial chicken also has a lot of loose fat that can be removed prior to cooking. In particular, where the thigh meets the body there is usually a large piece of fat that should be removed.  It won't add any flavour, but will definitely contribute to that greasy black smoke you are trying to avoid." />
  <row Id="11480" PostHistoryTypeId="2" PostId="5830" RevisionGUID="b8f2a28e-2d61-4545-b3d6-576a43ec68e4" CreationDate="2010-08-23T14:45:20.563" UserId="218" Text="I bought a &lt;a href=&quot;http://www.amazon.com/Simply-Calphalon-Stainless-Inch-Omelette/dp/B002CZQGW2/ref=sr_1_9?ie=UTF8&amp;s=kitchen&amp;qid=1282574434&amp;sr=1-9&quot;&gt;similar calphalon pan&lt;/a&gt;, and had the exact same experience. I could put a whole stick of butter in the damn thing, and everything stuck to it anyway. Omelette pan? In what dream world? Fricking &lt;i&gt;fried chicken&lt;/i&gt; stuck to it, eggs were wholly impossible. I used it for a while, because I'd spent so damn much money on it, but eventually I gave up and threw it away.&#xD;&#xA;&#xD;&#xA;These days I only use &lt;a href=&quot;http://www.amazon.com/Creuset-Enameled-Cast-Iron-4-Inch-Skillet/dp/B00005QFN9/ref=sr_1_36?ie=UTF8&amp;s=home-garden&amp;qid=1282574557&amp;sr=1-36&quot;&gt;cast iron&lt;/a&gt;, and I'm much happier. " />
  <row Id="11481" PostHistoryTypeId="2" PostId="5831" RevisionGUID="ec3b60fe-eb6f-47a9-857a-8a98f1c154a0" CreationDate="2010-08-23T14:56:09.670" UserId="218" Text="A light syrup is what the pros use, so I wouldn't worry about it making anything too sweet. &#xD;&#xA;&#xD;&#xA;If you have a &quot;&lt;a href=&quot;http://www.amazon.com/s/?ie=UTF8&amp;keywords=cake+spinner&amp;tag=googhydr-20&amp;index=aps&amp;hvadid=4242444997&amp;ref=pd_sl_84ss2tjm8s_e&quot;&gt;Cake Spinner&lt;/a&gt;&quot;, one trick to get even layers by cutting is to put your rounds on it, hold the knife steady, and turn the cake, instead of the knife. Works pretty well for me, and I'm no surgeon either." />
  <row Id="11482" PostHistoryTypeId="2" PostId="5832" RevisionGUID="14bce252-0faf-46da-bc4e-5770bf07e42c" CreationDate="2010-08-23T15:15:00.167" UserId="2129" Text="Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-citric), liquers, soups) &#xD;&#xA;&#xD;&#xA;When I taste the food before it goes into the salts it usually packs quite a punch, so it's quite disappointing when it comes out and has the lovely texture of caviar but no flavour!&#xD;&#xA;&#xD;&#xA;Any suggestions / ideas gratefully received!" />
  <row Id="11483" PostHistoryTypeId="1" PostId="5832" RevisionGUID="14bce252-0faf-46da-bc4e-5770bf07e42c" CreationDate="2010-08-23T15:15:00.167" UserId="2129" Text="how to get powerful flavours when spherifying" />
  <row Id="11484" PostHistoryTypeId="3" PostId="5832" RevisionGUID="14bce252-0faf-46da-bc4e-5770bf07e42c" CreationDate="2010-08-23T15:15:00.167" UserId="2129" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="11485" PostHistoryTypeId="5" PostId="5813" RevisionGUID="14850e8a-2207-4126-b518-941087066352" CreationDate="2010-08-23T15:23:06.293" UserId="364" Comment="Fixed typo: flip,p --&gt; flip" Text="The only real bacterial problem you have to worry about with steak is _e. coli_, which lives on the outside. Since even in a blue application the outside is cooked sufficiently to kill any bacteria, you should be fine. (Presuming you are using fresh steak, naturally).&#xD;&#xA;&#xD;&#xA;For blue: get a pan screaming--and I mean _screaming_--hot. Toss the steak in to sear, flip to sear the other side. Do edges if needed. Serve immediately.&#xD;&#xA;&#xD;&#xA;For rare, just do the steak in a normal pan or grill, flip once, about two minutes per side (less if the steak is very thin).&#xD;&#xA;&#xD;&#xA;For both blue and rare applications you will want steaks that are on the thick side, and with not much marbling (intramuscular fat), as the short cooking time won't melt the fats. I suggest tenderloin/filet." />
  <row Id="11486" PostHistoryTypeId="2" PostId="5833" RevisionGUID="7283049f-0bf6-418c-b1f4-e9873652e0b8" CreationDate="2010-08-23T15:25:30.473" UserId="1393" Text="Are you doing regular spherification, where the alginate goes inside the sphere and the calcium on the outside? If so, try doing reverse spherification instead, so the goopy alginate doesn't dilute the flavor." />
  <row Id="11487" PostHistoryTypeId="5" PostId="5832" RevisionGUID="5aa254c1-8ddd-42d0-9886-ffd7134362e7" CreationDate="2010-08-23T15:50:45.680" UserId="364" Comment="Grammar: punctuation" Text="Whenever I try to create something delicious using spherification I find that whatever has gone in comes out quite bland (I've tried using fruit juices (non-citric), liquers, soups). &#xD;&#xA;&#xD;&#xA;When I taste the food before it goes into the salts, it usually packs quite a punch; so, it's quite disappointing when it comes out and has the lovely texture of caviar but no flavour!&#xD;&#xA;&#xD;&#xA;Any suggestions / ideas gratefully received!" />
  <row Id="11488" PostHistoryTypeId="5" PostId="3978" RevisionGUID="07d66fee-768e-4fd3-be22-0fd27172f23d" CreationDate="2010-08-23T15:58:36.623" UserId="364" Comment="Fixed unclear sentence (I think)." Text="**Short:**&#xD;&#xA;&#xD;&#xA;Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs?&#xD;&#xA;&#xD;&#xA;**Long:**&#xD;&#xA;&#xD;&#xA;My previous landlord loved to cook on the barbecue, much to the displeasure of our tastebuds. (We alternated cooking days).&#xD;&#xA;&#xD;&#xA;Her chicken always caught on fire and the skin burned to a crisp. The meat on the inside was fine of course, but the fatty skin was long since toast.&#xD;&#xA;&#xD;&#xA;I have never tried cooking chicken on the barbecue with skin, but I'd like to try it, without setting them on fire. Can it be done, and is it really easy?&#xD;&#xA;&#xD;&#xA;I've theorized that if I boil the chicken just a little, it might remove some of the fat and help, but I'm not sure. I won't have barbecue access for awhile (currently living in an apartment) so I can't try it, yet.&#xD;&#xA;&#xD;&#xA;I have no idea why her chicken burned (high temperature, not paying attention, etc)." />
  <row Id="11489" PostHistoryTypeId="5" PostId="1854" RevisionGUID="5808ba91-bea8-446f-b241-c514bdb35248" CreationDate="2010-08-23T16:03:34.577" UserId="364" Comment="Grammar: comma issues" Text="My kids love making brownies, but every now and then the water gets into the bowl while they are melting the chocolate. The chocolate then seizes or splits, and you have a sodden mess. &#xD;&#xA;&#xD;&#xA;Can this chocolate be used for anything?&#xD;&#xA;&#xD;&#xA;At the moment, it just goes in the bin. &#xD;&#xA;" />
  <row Id="11490" PostHistoryTypeId="6" PostId="1854" RevisionGUID="5808ba91-bea8-446f-b241-c514bdb35248" CreationDate="2010-08-23T16:03:34.577" UserId="364" Comment="Grammar: comma issues" Text="&lt;brownies&gt;&lt;melting-chocolate&gt;" />
  <row Id="11491" PostHistoryTypeId="5" PostId="3396" RevisionGUID="1c253403-a9a4-4708-9062-4d0589bc10dd" CreationDate="2010-08-23T16:04:28.990" UserId="364" Comment="Grammar: punctuation &amp; spacing" Text="Don't want to mention the company, but they have a product that is pure powdered vanilla (contains maltodextrin, whatever that is).  They say it prevents melted chocolate from seizing.  Does that sound right?  &#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="11492" PostHistoryTypeId="5" PostId="3012" RevisionGUID="f98c9486-064d-4aed-b9ba-9e83590a5b42" CreationDate="2010-08-23T16:06:01.140" UserId="364" Comment="Grammar: fixed run-on sentence (comma issues)." Text="Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work well. The chocolate kindof mixed with the melted butter, but parts of it remained solid. I then had to let it cool before adding the rest of the ingredients; the butter and chocolate separated, and the chocolate formed small to medium solid globs in the butter.&#xD;&#xA;&#xD;&#xA;What did I do wrong? If this were to happen again how would I go about fixing it? Should I add something to counteract this and if so what and how much?&#xD;&#xA;&#xD;&#xA;NOTE: &#xD;&#xA;&#xD;&#xA; - I didn't have unsweetened chocolate so I used Hershey's pure chocolate chipits. &#xD;&#xA; - I also used margarine instead of butter but have never had a problem with this substitution before." />
  <row Id="11499" PostHistoryTypeId="12" PostId="3584" RevisionGUID="1038740d-aa99-472f-a351-3c8808c555dc" CreationDate="2010-08-23T16:24:38.857" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11500" PostHistoryTypeId="13" PostId="3584" RevisionGUID="851ff01b-f6cb-4037-84c9-34f6cdfe8704" CreationDate="2010-08-23T16:24:42.460" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11505" PostHistoryTypeId="18" PostId="4190" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="to http://cooking.stackexchange.com/questions/396/what-cookbooks-do-you-always-come-back-to" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11506" PostHistoryTypeId="18" PostId="4191" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11507" PostHistoryTypeId="18" PostId="4211" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11508" PostHistoryTypeId="18" PostId="4216" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11509" PostHistoryTypeId="18" PostId="4218" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11510" PostHistoryTypeId="18" PostId="4221" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11511" PostHistoryTypeId="18" PostId="4227" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11512" PostHistoryTypeId="18" PostId="4343" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11513" PostHistoryTypeId="18" PostId="396" RevisionGUID="df98924e-3896-426f-9b60-b6a8f9008cea" CreationDate="2010-08-23T16:28:04.687" UserId="60" Comment="from http://cooking.stackexchange.com/questions/4190/what-is-your-favourite-cookbook" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11514" PostHistoryTypeId="14" PostId="4190" RevisionGUID="91a24762-5b3a-4825-95e5-75be38e81fef" CreationDate="2010-08-23T16:28:07.010" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11522" PostHistoryTypeId="2" PostId="5834" RevisionGUID="c3de4525-90f9-4d16-a411-2066a8b3ff78" CreationDate="2010-08-23T16:40:35.120" UserId="149" Text="I like to make pancakes. I like to make them on a nonstick surface.&#xD;&#xA;&#xD;&#xA;I know that nonstick surfaces don't last forever, but my specific experiences with griddles, both electric and stovetop, has been ridiculous. A few sets of pancakes, even with careful plastic utensil usage, and the sticking commences.&#xD;&#xA;&#xD;&#xA;Can anyone suggest either (a) a brand of griddle with a half-life of over a year, (b) anything I may be doing wrong in managing the object, or (c) some alternative approach to cooking pancakes that requires neither a nonstick surface or a lake of lubricant?" />
  <row Id="11523" PostHistoryTypeId="1" PostId="5834" RevisionGUID="c3de4525-90f9-4d16-a411-2066a8b3ff78" CreationDate="2010-08-23T16:40:35.120" UserId="149" Text="Non-stick griddle frustration" />
  <row Id="11524" PostHistoryTypeId="3" PostId="5834" RevisionGUID="c3de4525-90f9-4d16-a411-2066a8b3ff78" CreationDate="2010-08-23T16:40:35.120" UserId="149" Text="&lt;pancake&gt;&lt;non-stick&gt;" />
  <row Id="11525" PostHistoryTypeId="2" PostId="5835" RevisionGUID="170eb5d5-cd07-4d06-801f-3d9b708c1932" CreationDate="2010-08-23T16:46:13.770" UserId="60" Text="Your question doesn't indicate that you are using any fats when making your pancakes. Many people make the mistake of thinking that just because it's nonstick that you can get away with not greasing the griddle. This is just wrong.&#xD;&#xA;&#xD;&#xA;I always run a stick over butter over the heated griddle a few times, then rub it in with a paper towel. You want a really thin layer of butter on your griddle. After cooking a few pancakes you will need to do this again.&#xD;&#xA;&#xD;&#xA;I've used really cheap electric griddles just fine with this method, the problem you usually have with a cheap electric griddle is hot spots, not sticking." />
  <row Id="11526" PostHistoryTypeId="5" PostId="5679" RevisionGUID="08a6f485-0940-4f95-81e5-af65cfda360e" CreationDate="2010-08-23T16:57:28.120" UserId="2083" Comment="added 127 characters in body" Text="I personally don't own any copper pot or thick pans. The only quality tool I have is a chef's knife. That doesn't prevent me from being a good home cook, though. The trick is to know your basics and work around any tool deficiency you might have. I have an electric range, so that means it takes longer to adjust the heat on my pans. I need to take this into consideration.&#xD;&#xA;&#xD;&#xA;It reminds me of the top chef masters episode when Hubert Keller won the challenge where they had to cook a great meal in a student dorm, using typical equipment a student would have. Part of being a great cook is knowing how to cook the same thing over different sources of heat: fire, coals, gas, electric, etc.&#xD;&#xA;&#xD;&#xA;That being said, look for signs that the cook doesn't know, or care, about cooking techniques and basics. Is the cook using a garlic crusher? Are there any chicken flavored stock boxes in the pantry? Is the kitchen clean? Did the cook put his chef knife and/or wooden cutting board in the dishwasher? Does the cook own a plastic tomato slicer or one of those all-in-one gadgets you can only buy on TV that'll slice, dice and bath the kids?&#xD;&#xA;&#xD;&#xA;Is the cook's stainless steel pan squeeky clean? If not, they *might* not know a thing about deglazing!&#xD;&#xA;&#xD;&#xA;But most importantly, remember that these are just signs that you're not in a working kitchen, they don't prove anything." />
  <row Id="11527" PostHistoryTypeId="5" PostId="5835" RevisionGUID="9ed38cc9-cd08-46fd-82b8-97f6b3881ea2" CreationDate="2010-08-23T17:03:14.383" UserId="60" Comment="deleted 2 characters in body" Text="Your question doesn't indicate that you are using any fats when making your pancakes. Many people make the mistake of thinking that just because it's nonstick that you can get away with not greasing the griddle. This is just wrong.&#xD;&#xA;&#xD;&#xA;I always run a stick of butter over the heated griddle a few times, then rub it in with a paper towel. You want a really thin layer of butter on your griddle. After cooking a few pancakes you will need to do this again.&#xD;&#xA;&#xD;&#xA;I've used really cheap electric griddles just fine with this method, the problem you usually have with a cheap electric griddle is hot spots, not sticking." />
  <row Id="11528" PostHistoryTypeId="2" PostId="5836" RevisionGUID="40c0a852-de00-444c-9645-d1264e5b28ef" CreationDate="2010-08-23T17:33:21.977" UserId="222" Text="Make sure your pan is hot enough before adding the oil and food.  You want it to be hot enough to cook the outside as soon as it lands, instead of letting the food cook to the pan by sitting on it and coming up to temperature.&#xD;&#xA;&#xD;&#xA;http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan&#xD;&#xA;Heat the empty pan, once heated, add a drop of water.  If the water stays in a single drop and glides across the pan, you're probably ready to add the oil. If the water splits into smaller drops, it's not hot enough. This is caused by the water that first touches the pan immediately vaporizing, the rest of the drop floats on the steam.&#xD;&#xA;&#xD;&#xA;Great videos on pan frying:&#xD;&#xA;http://rouxbe.com/how-to-cook/pan-frying" />
  <row Id="11529" PostHistoryTypeId="2" PostId="5837" RevisionGUID="7cd9671c-9e77-46bf-8b23-d08084c709a9" CreationDate="2010-08-23T17:37:45.980" UserId="47" Text="One thing you might be doing that will severely reduce the lifetimes of these pans is overheating them.  Anything over 260 °C (500 °F) will cause the coating to deteriorate.  Usually this happens when you leave the pan preheating on high without any food on it.  " />
  <row Id="11530" PostHistoryTypeId="2" PostId="5838" RevisionGUID="b706cd35-38a8-4cd3-ba00-fb1cae10eda8" CreationDate="2010-08-23T17:53:55.640" UserId="79" Text="I've got some [Tupperware Fridgesmart][1] and I think they're great. The peppers &amp; lettuce last so long and keep so well.&#xD;&#xA;&#xD;&#xA;*Disclaimer I don't work for or receive any commissions from Tupperware (though my cousin is a rep)*&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tupperware.com/pls/htprod_www/!tw$shop.p_category?pv_ic_code=25000" />
  <row Id="11531" PostHistoryTypeId="2" PostId="5839" RevisionGUID="069c96c3-f0d1-49d3-b9db-6c88ccee268b" CreationDate="2010-08-23T18:09:38.253" UserId="79" Text="What heat should I use to BBQ red/green bell peppers?&#xD;&#xA;&#xD;&#xA;Should it be:&#xD;&#xA;&#xD;&#xA; - direct or indirect&#xD;&#xA; - high/medium/low&#xD;&#xA; - duration?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11532" PostHistoryTypeId="1" PostId="5839" RevisionGUID="069c96c3-f0d1-49d3-b9db-6c88ccee268b" CreationDate="2010-08-23T18:09:38.253" UserId="79" Text="What heat should I use to BBQ red/green bell peppers?" />
  <row Id="11533" PostHistoryTypeId="3" PostId="5839" RevisionGUID="069c96c3-f0d1-49d3-b9db-6c88ccee268b" CreationDate="2010-08-23T18:09:38.253" UserId="79" Text="&lt;bbq&gt;&lt;bell-peppers&gt;" />
  <row Id="11534" PostHistoryTypeId="2" PostId="5840" RevisionGUID="ac502d12-4553-47e3-921a-1ed95f3eaffe" CreationDate="2010-08-23T18:12:47.077" UserId="60" Text="Use a medium-high direct heat until they look how you want them to look." />
  <row Id="11535" PostHistoryTypeId="2" PostId="5841" RevisionGUID="7040ec1e-f732-4f11-a7ba-67e4f1cd7451" CreationDate="2010-08-23T18:16:33.810" UserId="1155" Text="I have a KitchenAid skillet that I love. But I can't seem to get it cleaned easily.&#xD;&#xA;It looks much like [this one][1], but with a brushed exterior and the bottom of the interior is grooved or ribbed.&#xD;&#xA;&#xD;&#xA;For now, I run cold water on it when hot but I still end up needing light use of a ScotchBrite pad. I'm concerned I'm ruining the pan by doing so.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/KitchenAid-Five-Ply-Stainless-Steel-8-Inch-Skillet/dp/B00005O0OD" />
  <row Id="11536" PostHistoryTypeId="1" PostId="5841" RevisionGUID="7040ec1e-f732-4f11-a7ba-67e4f1cd7451" CreationDate="2010-08-23T18:16:33.810" UserId="1155" Text="How to keep my stainless steel skillet clean." />
  <row Id="11537" PostHistoryTypeId="3" PostId="5841" RevisionGUID="7040ec1e-f732-4f11-a7ba-67e4f1cd7451" CreationDate="2010-08-23T18:16:33.810" UserId="1155" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="11538" PostHistoryTypeId="2" PostId="5842" RevisionGUID="0f3dbd34-b3b5-4370-a684-9a2f74098496" CreationDate="2010-08-23T18:16:44.153" UserId="1236" Text="Is this for roasting peppers?  I'm not familiar with the term BBQ in relation to peppers, so I apologize if this response is off-base.&#xD;&#xA;&#xD;&#xA;I use direct heat, medium-high to high, specifically I use my grill but I've seen people set them directly on a gas stove burner (this seems like a fire hazard, so don't walk away).  You could also broil them very close to the broiler, or roast them, but roasting will take longer than direct heat methods.&#xD;&#xA;&#xD;&#xA;If you're peeling them, you want to go until they're as black as possible.  The blacker, the easier they are to peel.  On my propane grill on medium-high flame, this takes about 4 minutes per side.  &#xD;&#xA;&#xD;&#xA;There are some great general roasting tips in [this thread][1] as well as peeling tips in [this one][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2517/what-are-some-good-ways-to-roast-peppers&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5081/peeling-roasted-green-chilies" />
  <row Id="11539" PostHistoryTypeId="2" PostId="5843" RevisionGUID="bb6d7a80-8ea3-427f-8909-82221ad09945" CreationDate="2010-08-23T18:22:11.443" UserId="60" Text="First, you shouldn't be trying to clean it to a mirror finish like it was when you first bought it.&#xD;&#xA;&#xD;&#xA;It's quite simple to keep them clean as long as you clean them promptly after use. Deglaze them while the pan is still hot using water, wine, or vinegar. This can be used as the base of a pan sauce.&#xD;&#xA;&#xD;&#xA;If you're trying to clean the brown stains of burnt oil off, that is answered here:&#xD;&#xA;&#xD;&#xA;[How can brown stains be removed from pots and pans?](http://cooking.stackexchange.com/questions/2880/how-can-brown-stains-be-removed-from-pots-and-pans)" />
  <row Id="11540" PostHistoryTypeId="2" PostId="5844" RevisionGUID="c209058f-9474-452a-bfea-53d33ffd4aaa" CreationDate="2010-08-23T18:24:36.400" UserId="1236" Text="Be careful with cold water in a hot pan - since the pan is metal, you shouldn't have to worry about cracking, but you will get a nice burst of steam in your face!&#xD;&#xA;&#xD;&#xA;Your best bet is to deglaze the pan immediately while it's still hot, or heat it back up and deglaze it.  There are some tips in [this thread][1].  As a bonus you're going to get a delicious pan sauce as part of the deal.&#xD;&#xA;&#xD;&#xA;You're never going to get it store-bought perfect, but I've had a lot of luck cleaning stains that seemed permanent by using [Bar Keepers Friend][2], which in my opinion is one of the best commercial cleaners available.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5815/why-does-my-food-turn-out-poorly-using-an-all-clad-stainless-steel-fry-pan&#xD;&#xA;  [2]: http://www.barkeepersfriend.com/" />
  <row Id="11541" PostHistoryTypeId="5" PostId="5839" RevisionGUID="a691d61f-c2d8-4c33-950c-204f6bfb8a66" CreationDate="2010-08-23T18:25:06.197" UserId="79" Comment="added 21 characters in body" Text="What heat should I use to BBQ (gas/charcoal grill) red/green bell peppers?&#xD;&#xA;&#xD;&#xA;Should it be:&#xD;&#xA;&#xD;&#xA; - direct or indirect&#xD;&#xA; - high/medium/low&#xD;&#xA; - duration?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11542" PostHistoryTypeId="5" PostId="5842" RevisionGUID="73ac59c3-3a30-4ee0-9873-9915915e5b83" CreationDate="2010-08-23T18:31:50.473" UserId="1236" Comment="clarity, link to picture" Text="Is this for roasting peppers?  I'm not familiar with the term BBQ in relation to peppers, so I apologize if this response is off-base.&#xD;&#xA;&#xD;&#xA;I use direct heat, medium-high to high, specifically I use my grill but I've seen people set them directly on a gas stove burner (this seems like a fire hazard, so don't walk away).  You could also broil them very close to the broiler, or roast them, but roasting will take longer than direct heat methods.&#xD;&#xA;&#xD;&#xA;To easily peel them, you want to go until they're as black as possible.  The blacker, the easier they are to peel.  On my propane grill on medium-high flame, this takes about 4 minutes per side, my grill burns a little hot so you might need 5-6 minutes per side depending on how your grill works.  **edit:** I also keep the lid closed so the flame climbs a bit more, especially important on a windy day.&#xD;&#xA;&#xD;&#xA;You can find a picture on the top of [this page][3], I actually let mine get significantly darker than that, but it's not required.&#xD;&#xA;&#xD;&#xA;There are some great general roasting tips in [this thread][1] as well as peeling tips in [this one][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2517/what-are-some-good-ways-to-roast-peppers&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5081/peeling-roasted-green-chilies&#xD;&#xA;  [3]: http://www.squidoo.com/RoastedRedPeppers/63508512-Grill" />
  <row Id="11543" PostHistoryTypeId="5" PostId="5842" RevisionGUID="a47bc1c0-58c3-476f-bc08-01c25e972642" CreationDate="2010-08-23T19:12:33.497" UserId="1236" Comment="clarity after hobodave's comment" Text="**Roasting**&#xD;&#xA;&#xD;&#xA;I use direct heat, medium-high to high, specifically I use my grill but I've seen people set them directly on a gas stove burner (this seems like a fire hazard, so don't walk away).  You could also broil them very close to the broiler, or roast them, but roasting will take longer than direct heat methods.&#xD;&#xA;&#xD;&#xA;To easily peel them, you want to go until they're as black as possible.  The blacker, the easier they are to peel.  On my propane grill on medium-high flame, this takes about 4 minutes per side, my grill burns a little hot so you might need 5-6 minutes per side depending on how your grill works.  **edit:** I also keep the lid closed so the flame climbs a bit more, especially important on a windy day.&#xD;&#xA;&#xD;&#xA;You can find a picture on the top of [this page][1], I actually let mine get significantly darker than that, but it's not required.&#xD;&#xA;&#xD;&#xA;There are some great general roasting tips in [this thread][2] as well as peeling tips in [this one][3].&#xD;&#xA;&#xD;&#xA;**Grilling**&#xD;&#xA;&#xD;&#xA;For grilling peppers, instead of keeping them whole, seed them and then cut them into quarters and lightly coat them with a little oil.  I still use a higher, direct heat, but I flip the peppers more often so they will char a little without completely blackening.  Since you're just going for a light char, this will take a little less time than roasted peppers would, about 8 minutes compared to 12.&#xD;&#xA;&#xD;&#xA;There is a good step by step guide with pictures [here][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.squidoo.com/RoastedRedPeppers/63508512-Grill&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/2517/what-are-some-good-ways-to-roast-peppers&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/5081/peeling-roasted-green-chilies&#xD;&#xA;  [4]: http://www.recipetips.com/kitchen-tips/t--1419/grilling-peppers.asp" />
  <row Id="11544" PostHistoryTypeId="2" PostId="5845" RevisionGUID="4488e8b1-c887-41b7-8a8e-f3e7b787986e" CreationDate="2010-08-23T19:31:44.377" UserId="2142" Text="I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise...&#xD;&#xA;&#xD;&#xA;Sometimes it works fine and the dough is good, but sometimes it never rises and is edible in only the loosest sense of the word.  I can't seem to find a rhyme or reason to it." />
  <row Id="11545" PostHistoryTypeId="1" PostId="5845" RevisionGUID="4488e8b1-c887-41b7-8a8e-f3e7b787986e" CreationDate="2010-08-23T19:31:44.377" UserId="2142" Text="Why does my pizza dough rise so inconsistently?" />
  <row Id="11546" PostHistoryTypeId="3" PostId="5845" RevisionGUID="4488e8b1-c887-41b7-8a8e-f3e7b787986e" CreationDate="2010-08-23T19:31:44.377" UserId="2142" Text="&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="11547" PostHistoryTypeId="2" PostId="5846" RevisionGUID="0a1f51c8-0a78-4b9d-9829-0043bc466be6" CreationDate="2010-08-23T19:36:14.587" UserId="426" Text="Deglazing with water while the pan is hot is the best way to get rid of large stuck-on/burnt debris.&#xD;&#xA;&#xD;&#xA;Once the pan cools down, spray the enterior with a nice even layer of aerosol oven cleaner/degreaser and set aside for about 10 minutes.   Then use your scotch brite or stainless steel scrubber on it and it should come clean of debris and good as new." />
  <row Id="11548" PostHistoryTypeId="2" PostId="5847" RevisionGUID="fd1373da-dceb-41fe-b5f1-b9e7bc95fff6" CreationDate="2010-08-23T19:41:11.817" UserId="426" Text="If the yeast isn't out of date then the most likely sounding culprit is the temperature of your water.  It should be between 105-110.  If it's too cool then you won't activate the yeast and if you get it too warm you'll start to kill it.&#xD;&#xA;&#xD;&#xA;Another possible case can be when you're adding the salt. If it's going in before or at the same time as the sugar you will arrest the gas production and activity of the yeast.&#xD;&#xA;&#xD;&#xA;Get the yeast, sugar, water mixture going first and create a shaggy dough with your flour.  Add the salt as you're starting to bring the dough together so that it doesn't act too quickly to arrest the yeast development.&#xD;&#xA;&#xD;&#xA;If you keep your flour in the freezer or refrigerator, make sure it has come to room temperature before adding it to the water or the chill of the flour will de-activate the yeast." />
  <row Id="11549" PostHistoryTypeId="5" PostId="5163" RevisionGUID="1bb09093-1da4-4d42-a47b-f17b14491143" CreationDate="2010-08-23T20:15:17.863" UserId="373" Comment="added 61 characters in body; edited tags; edited title" Text="When you join two halves of sponge cake (as in [this photo][1]) which way round are you supposed to do it? The instructions I've used seem to assume what comes out of your two cake tins are two fairly even, level cakes.&#xD;&#xA;&#xD;&#xA;In my case I always get quite domed results.&#xD;&#xA;&#xD;&#xA;Am I supposed to &#xD;&#xA;&#xD;&#xA;a) squish the top one down on top of the bottom and disguise the poor join with filling &#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;b) turn the bottom one over, for a good join, but a wobbly cake, but sort of works if you firm the bottom one down&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;c) cheat and slice off the dome of the bottom cake&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thecakelist.com/wp-content/uploads/2009/10/sponge-cake-02.jpg &quot;this photo&quot;&#xD;&#xA;  [2]: http://i.stack.imgur.com/cODIq.jpg" />
  <row Id="11550" PostHistoryTypeId="4" PostId="5163" RevisionGUID="1bb09093-1da4-4d42-a47b-f17b14491143" CreationDate="2010-08-23T20:15:17.863" UserId="373" Comment="added 61 characters in body; edited tags; edited title" Text="Correct way to join two halves of sponge cake?" />
  <row Id="11551" PostHistoryTypeId="6" PostId="5163" RevisionGUID="1bb09093-1da4-4d42-a47b-f17b14491143" CreationDate="2010-08-23T20:15:17.863" UserId="373" Comment="added 61 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;cake&gt;&lt;sponge-cake&gt;" />
  <row Id="11552" PostHistoryTypeId="2" PostId="5848" RevisionGUID="b466267b-7171-43bd-85fe-567752b3e9e0" CreationDate="2010-08-23T20:33:28.917" UserId="1769" Text="A simple way to defrost meat in a relatively short amount of time is to place the meat in a zip-locked baggie and submerge in a large bowl or sink full of slightly cool water. It isn't as quick as a microwave, of course, but it is faster and safer than just leaving out on a counter top. Speed up the process by using warmer water. " />
  <row Id="11553" PostHistoryTypeId="2" PostId="5849" RevisionGUID="70f0beeb-97fa-4e99-9da7-bde1cebfc9ec" CreationDate="2010-08-23T20:45:06.227" UserId="2141" Text="I would like to be able to make sorbet with whatever ingredients I have on hand without always looking up a recipe. I understand that it's important to get the correct balance of sugar, liquid, and other ingredients for the end product to have the right texture.&#xD;&#xA;&#xD;&#xA;There seem to be a couple options for testing your sorbet mixture: syrup density meters and refractometers. Before I spend money on one of these tools, I'm wondering:&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;Can I reliably make sorbet without one of these tools?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;What techniques do you use to make sorbet with each of these tools?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Are there advantages/disadvantages to one way or another?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;What do I need to know about the different scales (Brix, Baumé, specific gravity, &lt;i&gt;other&lt;/i&gt;) and what readings should I target?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Are there other things to consider regarding ingredients (purée v. juice, effect of additives such as alcohol, etc.)?&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;" />
  <row Id="11554" PostHistoryTypeId="1" PostId="5849" RevisionGUID="70f0beeb-97fa-4e99-9da7-bde1cebfc9ec" CreationDate="2010-08-23T20:45:06.227" UserId="2141" Text="How can I make sorbet without a recipe?" />
  <row Id="11555" PostHistoryTypeId="3" PostId="5849" RevisionGUID="70f0beeb-97fa-4e99-9da7-bde1cebfc9ec" CreationDate="2010-08-23T20:45:06.227" UserId="2141" Text="&lt;please-remove-this-tag&gt;&lt;equipment&gt;" />
  <row Id="11556" PostHistoryTypeId="2" PostId="5850" RevisionGUID="8fba2873-584c-46cd-82fa-789959569cb8" CreationDate="2010-08-23T20:57:02.223" UserId="948" Text="How about thinking outside the box for a solution.  Try a using a microwave sponge cake recipe [this one][1] is from Ferran Adria.  The microwave should cook it fast enough to eliminate the dry spots on the edges.  It should work great with such a thin cake you're making.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.playingwithfireandwater.com/foodplay/2008/07/microwave-chocolate-cake.html " />
  <row Id="11557" PostHistoryTypeId="2" PostId="5851" RevisionGUID="917c6eb9-fc57-4036-aa7b-c9f3558007c8" CreationDate="2010-08-23T21:02:45.240" UserId="2045" Text="You can use well seasoned cast iron with very little fat.  My cast iron skillet is actually slicker and less sticky than some of my teflon non-stick ones.  It's also more tolerant of having metal utensils used on it. So if you have helpful housemates like me it's perfect.  It is just NOT dishwasher safe in ANY way. " />
  <row Id="11558" PostHistoryTypeId="5" PostId="1439" RevisionGUID="176233a5-4611-45c2-a84b-c73a02f076bb" CreationDate="2010-08-23T21:10:40.747" UserId="41" Comment="added 1158 characters in body" Text="I suppose that depends on what you're defrosting it *for*.&#xD;&#xA;&#xD;&#xA;The microwave (on low power) is safe and quick.  The downside is that you're using a microwave, which means there's a good chance you'll actually cook the outside slightly in the process, and you're killing enzymes that are normally part of the flavour.  The lower the heat, the less the impact of this, but it's still a problem.  If I'm preparing the meat for marinating, stir-fry, etc., something with a powerful or thick sauce, then I wouldn't worry about it, but if it's going onto a grill with just a little bit of seasoning, you might want to avoid this.&#xD;&#xA;&#xD;&#xA;Running it under warm water would seem to work, but I've found that it takes forever to defrost this way (the exterior will loosen up but the interior stays stubbornly frozen), and you're soaking it in the process.  This really isn't suitable if you need to pound or fold the meat or do anything complicated with it.&#xD;&#xA;&#xD;&#xA;I would use the microwave if desperate, but it's really best to thaw the meat in the refrigerator or, if you're in a bit of a hurry, the sink.  It takes longer, but it'll turn out much better than the microwave in terms of flavour and tenderness.&#xD;&#xA;&#xD;&#xA;P.S. One other word of advice: If you're making a dish that requires the chicken to be cut or sliced, it's best *not* to defrost it all the way.  It's easier to cut when frozen, and will defrost very quickly once it's in pieces.  I'm mainly talking about the breast here, this doesn't work so well with meat stuck to bones.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Update:** I'm noticing a lot of recent hubbub about the dangers of defrosting in the sink / on the countertop or using warm water and I wanted to clarify something.  Please note that that the advice above applies to chicken that will be **immediately cooked after defrosting**.&#xD;&#xA;&#xD;&#xA;Raw chicken must **not** be kept at any temperature above 40° F *(4.4° C)* for more than an hour or so.  Do not defrost a chicken breast in the sink and then toss it back in the fridge.  *Definitely* don't try to defrost a whole bird this way - stick to the refrigerator or very cold water.&#xD;&#xA;&#xD;&#xA;As long as you follow the above precautions and cook the chicken thoroughly (the insides should be white, not pink, and juices should run clear), you're not in any serious danger of salmonella poisoning, even if the original piece of meat was contaminated - and most chicken sold today *is* contaminated, for the record.&#xD;&#xA;&#xD;&#xA;If the meat is going back in the refrigerator for marinating or you plan to delay cooking for any other reason, then you *need* to either thaw it very fast (using the microwave) or at a very low temperature (using the refrigerator or cold water)." />
  <row Id="11559" PostHistoryTypeId="2" PostId="5852" RevisionGUID="35047b2f-d76a-441e-b914-193a732e281c" CreationDate="2010-08-23T21:13:35.937" UserId="2045" Text="I concur with all of the people above that the black burned on parts aren't at all a problem.  &#xD;&#xA;&#xD;&#xA;However if you want that buff color back, I got it back on one of mine accidentally.  I had a pizza stone that basically lived in my electric oven. During some holiday or another I stuffed it under the lower burner of the oven, and forgot it.  &#xD;&#xA;&#xD;&#xA;Later I ran the electric oven self cleaning cycle.  When I opened the oven I was shocked to see a big buff colored disk in the bottom of the oven! It had been black for so long I hadn't seen it when I pulled out the thermometer before cleaning the cycle and had forgotten it was down there.&#xD;&#xA;&#xD;&#xA;I don't know that it won't break your Big Green Egg Plate Setter.  I use the aforementioned pizza stone on top of mine to keep the BGE part cleaner.&#xD;&#xA; &#xD;&#xA;I have used this technique a few times to clean up pizza stones others thought were &quot;ruined' or &quot;finally seasoned.&quot;  But with an Egg part I suppose I would worry that it might break, and I would have to replace it. Pizza stones are much cheaper than Big Green Egg parts." />
  <row Id="11560" PostHistoryTypeId="6" PostId="1484" RevisionGUID="c431b68d-c611-45fe-bdf9-5f0b78505eba" CreationDate="2010-08-23T21:29:13.573" UserId="1601" Comment="edited tags" Text="&lt;equipment&gt;&lt;pizza&gt;&lt;bbq&gt;&lt;pizza-stone&gt;" />
  <row Id="11561" PostHistoryTypeId="6" PostId="4012" RevisionGUID="836522e6-a62a-4e90-b5da-12aa393f3fa0" CreationDate="2010-08-23T21:29:54.730" UserId="1601" Comment="edited tags" Text="&lt;storage-method&gt;&lt;oven&gt;&lt;pizza-stone&gt;" />
  <row Id="11562" PostHistoryTypeId="2" PostId="5853" RevisionGUID="72a3affd-eaad-4917-8f7b-61ea32d1caf9" CreationDate="2010-08-23T21:34:16.520" UserId="1601" Text="Years and years ago, I had a pizza stone, and discovered that it was great for making thin and crispy cookies. That pizza stone cracked in half, and it was only this year that I bought another one. Can I make cookies on a pizza stone? Will all my cookies taste like pizza? Will my pizza taste like cookies? " />
  <row Id="11563" PostHistoryTypeId="1" PostId="5853" RevisionGUID="72a3affd-eaad-4917-8f7b-61ea32d1caf9" CreationDate="2010-08-23T21:34:16.520" UserId="1601" Text="Making cookies on a pizza stone" />
  <row Id="11564" PostHistoryTypeId="3" PostId="5853" RevisionGUID="72a3affd-eaad-4917-8f7b-61ea32d1caf9" CreationDate="2010-08-23T21:34:16.520" UserId="1601" Text="&lt;baking&gt;&lt;cookies&gt;&lt;pizza-stone&gt;" />
  <row Id="11565" PostHistoryTypeId="2" PostId="5854" RevisionGUID="e2608062-61eb-4f22-a657-66592975cd73" CreationDate="2010-08-23T21:37:25.443" UserId="1816" Text="As you discovered years ago, you can of course make cookies on your pizza stone.  If you are worried about taste, try putting parchment paper on top of your current stone under the cookies for a thin layer of separation.  I wouldn't worry about it, though.  What touches your stone from the pizza is the crust, and that's not usually a strong-tasting item." />
  <row Id="11566" PostHistoryTypeId="2" PostId="5855" RevisionGUID="3f5fb7ec-4392-4283-99c1-7176a1ee056a" CreationDate="2010-08-23T21:38:17.050" UserId="60" Text="&gt; Can I make cookies on a pizza stone?&#xD;&#xA;&#xD;&#xA;Unless I'm misreading, you answered this yourself with your first sentence.&#xD;&#xA;&#xD;&#xA;&gt; Will all my cookies taste like pizza? Will my pizza taste like cookies?&#xD;&#xA;&#xD;&#xA;Unless you're spilling pizza toppings onto the stone, no. Brushing it clean in between each usage will take care of any flavor transfer." />
  <row Id="11567" PostHistoryTypeId="2" PostId="5856" RevisionGUID="e2f59d34-5869-4b08-9e51-22d66f14ecf1" CreationDate="2010-08-23T21:48:56.467" UserId="1201" Text="Not really a use for a lot of it, but fried sage leaves are a traditional accompaniment for a chicken galantine. They're pretty fun to make, if you're into cooking classical French food, or just like a challenge." />
  <row Id="11568" PostHistoryTypeId="16" PostId="5856" RevisionGUID="e2f59d34-5869-4b08-9e51-22d66f14ecf1" CreationDate="2010-08-23T21:48:56.467" UserId="-1" />
  <row Id="11569" PostHistoryTypeId="2" PostId="5857" RevisionGUID="fb093432-50d6-4203-ace7-85b995beab3e" CreationDate="2010-08-23T22:42:52.410" UserId="2098" Text="If you're unsure about how fresh your yeast is, test it:&#xD;&#xA;&#xD;&#xA;Mix 1 Tbsp sugar, 1 tsp yeast in 1 cup of lukewarm water.  It should foam after 10 minutes if it's still good.  &#xD;&#xA;&#xD;&#xA;If you're using Active Dry Yeast (ADY), it will need to be proofed first in warm water (100-110F).  Sugar is not necessary to activate the yeast.&#xD;&#xA;&#xD;&#xA;Instant Dry Yeast (IDY) or Bread machine yeast doesn't need to be proofed.  &#xD;&#xA;&#xD;&#xA;It's best to be as consistent as possible, so I recommend using an instant read thermometer to make sure you're water is in the right temperature range.  If you live in a place where temperature varies quite a bit from day to day or season to season, this could also affect how long your dough needs to rise.&#xD;&#xA;&#xD;&#xA;Let your flour come to room temp before using it.  &#xD;&#xA;" />
  <row Id="11570" PostHistoryTypeId="2" PostId="5858" RevisionGUID="f65fdcdb-047a-4210-994d-bc13123d143d" CreationDate="2010-08-23T22:45:43.780" UserId="2098" Text="I've had many disasters on my stone.  I used to freak out and would spend a lot of time trying to clean it.&#xD;&#xA;&#xD;&#xA;All you need to do is scrape off the crusted on dough/cheese once the stone has heated off.  The rest will burn away next time you heat it up.  " />
  <row Id="11571" PostHistoryTypeId="5" PostId="5853" RevisionGUID="79152394-6a0b-4ea6-a3e0-3fd6a0060dcd" CreationDate="2010-08-23T23:45:29.083" UserId="1601" Comment="added 168 characters in body" Text="Years and years ago, I had a pizza stone, and discovered that it was great for making thin and crispy cookies. That pizza stone cracked in half, and it was only this year that I bought another one. Can I make cookies on a pizza stone? Will all my cookies taste like pizza? Will my pizza taste like cookies? &#xD;&#xA;&#xD;&#xA;Edit: My previous stone broke before I had made more than a few pizzas on it. I'm concerned that tastes might be retained by the stone over time; is this possible? " />
  <row Id="11572" PostHistoryTypeId="2" PostId="5859" RevisionGUID="2079a379-7502-4a92-bd5e-8c9b70727919" CreationDate="2010-08-24T01:16:13.827" UserId="2098" Text="Use as much of it as you can while it's fresh.  This recipe for [Sweet Potato and Sage Gratin][1] is great.  &#xD;&#xA;&#xD;&#xA;Dry the remaining sage.  Here's how to [dry sage][2] and other herbs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpair.com/recipes/sweet-potato-and-sage-gratin&#xD;&#xA;  [2]: http://www.pickyourown.org/DHsage.htm" />
  <row Id="11573" PostHistoryTypeId="16" PostId="5859" RevisionGUID="2079a379-7502-4a92-bd5e-8c9b70727919" CreationDate="2010-08-24T01:16:13.827" UserId="-1" />
  <row Id="11574" PostHistoryTypeId="5" PostId="665" RevisionGUID="6bbf7358-350f-4822-ac33-a93594a730bc" CreationDate="2010-08-24T01:56:50.533" UserId="364" Comment="Removed what looked like a typo at the end." Text="One crucial thing to consider is the type of stove you will be using, gas, induction or &quot;plain old&quot; cast iron.&#xD;&#xA;&#xD;&#xA;Since I have never myself worked much on gas-stoves I cannot say for sure. But I am told that for gas, coppper is the thing. But only for gas. For induction copper is no-no. For a plain old stove you will need a really flat bottom surface, and copper it perhaps too soft to achieve that after a year or two of use.&#xD;&#xA;&#xD;&#xA;Induction places a demand on iron-cores of the cookingwares. &#xD;&#xA;&#xD;&#xA;But for a plain old stove I would say that the &quot;cheap non-stick&quot; (or on a gas-stove) is quite alright. As long as the non-stick surface is not too worn.&#xD;&#xA;&#xD;&#xA;Personally I have a set of non-stick cooking wares for _regular_ frying (onions, bacon etc). Cast iron skillet for frying a slice of beed. Stainess steel for cooking (pasta, soup and &quot;not easy burn&quot; souses.&#xD;&#xA;" />
  <row Id="11575" PostHistoryTypeId="2" PostId="5860" RevisionGUID="06487a70-bdd1-4648-8718-0eb4862e5b5f" CreationDate="2010-08-24T02:24:57.590" UserId="364" Text="I have an old Wagner Ware cast iron skillet (marked as model 1056T; measures about 7 inches inside bottom). This was given to me by my grandmother. &#xD;&#xA;&#xD;&#xA;Where the handle meets the pan, you can see a marked difference in material. It looks like the pan used to have some sort of coating that has now come off. &#xD;&#xA;&#xD;&#xA;I have another one (bought at a thrift shop) that has no markings except &quot;No. 10  12 7/16&quot; on the bottom. It also looks like it had a black coating and a more silver color is showing through on the round ridge on the bottom outside and on the rim edge of the pan. &#xD;&#xA;&#xD;&#xA;I keep these seasoned, but neither behaves as well as the Lodge pan I bought new a few years ago. &#xD;&#xA;&#xD;&#xA;So I'm wondering if they originally would have had some sort of coating. I thought not, but they just look so odd. (photo coming soon)" />
  <row Id="11576" PostHistoryTypeId="1" PostId="5860" RevisionGUID="06487a70-bdd1-4648-8718-0eb4862e5b5f" CreationDate="2010-08-24T02:24:57.590" UserId="364" Text="Does cast iron have a coating from the manufacturer?" />
  <row Id="11577" PostHistoryTypeId="3" PostId="5860" RevisionGUID="06487a70-bdd1-4648-8718-0eb4862e5b5f" CreationDate="2010-08-24T02:24:57.590" UserId="364" Text="&lt;cast-iron&gt;" />
  <row Id="11578" PostHistoryTypeId="5" PostId="5860" RevisionGUID="b6f12855-5c35-4cd9-bf82-19d3d4a2f781" CreationDate="2010-08-24T02:35:25.167" UserId="364" Comment="added photos" Text="I have an old Wagner Ware cast iron skillet (marked as model 1056T; measures about 7 inches inside bottom). This was given to me by my grandmother. &#xD;&#xA;&#xD;&#xA;Where the handle meets the pan, you can see a marked difference in material. It looks like the pan used to have some sort of coating that has now come off. &#xD;&#xA;&#xD;&#xA;I have another one (bought at a thrift shop) that has no markings except &quot;No. 10  12 7/16&quot; on the bottom. It also looks like it had a black coating and a more silver color is showing through on the round ridge on the bottom outside and on the rim edge of the pan. &#xD;&#xA;&#xD;&#xA;I keep these seasoned, but neither behaves as well as the Lodge pan I bought new a few years ago. &#xD;&#xA;&#xD;&#xA;So I'm wondering if they originally would have had some sort of coating. I thought not, but they just look so odd. &#xD;&#xA;&#xD;&#xA;![Front of Pan][1]&#xD;&#xA;&#xD;&#xA;![Back of Pan, under handle][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/KJAse.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/N6iwI.jpg" />
  <row Id="11579" PostHistoryTypeId="2" PostId="5861" RevisionGUID="3a4a0c32-29be-4247-9c2e-20d8e020aea2" CreationDate="2010-08-24T02:40:04.877" UserId="60" Text="It depends. Traditionally cast-iron did not come pre-seasoned. &#xD;&#xA;&#xD;&#xA;Lodge, as you know, specializes in pre-seasoned and enameled cast-iron pans. Lodge pans work great, but there isn't anything exceedingly special about their seasoning; it's simply vegetable oil (soy) baked onto the pan. You should be able to achieve a similar seasoning quality at home using the methods described here:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet&#xD;&#xA;&#xD;&#xA;Wagner skillets do not come pre-seasoned from the manufacturer. However, they did typically come with some coating in place to prevent rusting. This coating, while safe, is not intended to be a &quot;seasoning&quot;. It cleans off fairly easily, and it's role is subsequently filled by proper seasoning." />
  <row Id="11580" PostHistoryTypeId="5" PostId="5861" RevisionGUID="79839e09-ee2e-4830-89f6-77e28849e792" CreationDate="2010-08-24T02:46:03.490" UserId="60" Comment="added 83 characters in body" Text="It depends. Traditionally cast-iron did not come pre-seasoned. &#xD;&#xA;&#xD;&#xA;Lodge, as you know, specializes in pre-seasoned and enameled cast-iron pans. Lodge pans work great, but there isn't anything exceedingly special about their seasoning; it's simply vegetable oil (soy) baked onto the pan. You should be able to achieve a similar seasoning quality at home using the methods described here:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet&#xD;&#xA;&#xD;&#xA;Wagner skillets do not come pre-seasoned from the manufacturer. However, they did typically come with some coating in place to prevent rusting. This coating, while safe, is not intended to be a &quot;seasoning&quot;. It wears off over time, and it's role is subsequently filled by proper seasoning.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Based on your photos, that looks to be the coating I described above. " />
  <row Id="11581" PostHistoryTypeId="2" PostId="5862" RevisionGUID="ff3e9fbc-8799-4253-825c-14d2617d35cf" CreationDate="2010-08-24T02:49:06.900" UserId="364" Text="**1.** What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. &#xD;&#xA;&#xD;&#xA;**2.** If there's an advantage to getting a steel skillet as well, what would be recommended?    &#xD;&#xA;&#xD;&#xA;**3.** Is a steel skillet good for cooking omelettes?&#xD;&#xA;&#xD;&#xA;Here's my current cast iron skillet arsenal, measured inside bottom:  &#xD;&#xA;&#xD;&#xA; - Wagner Size #6 - about 7 inches  &#xD;&#xA; - Lodge - about 8 inches    &#xD;&#xA; - Wagner Size #3 - about 5 inches&#xD;&#xA;&#xD;&#xA;I also have two 8 inch nonstick skillets previously used for sauteeing and eggs... and they are losing the nonstick surface. I've killed 6 nonstick pans in 5 years, and I'm done with them. &#xD;&#xA;&#xD;&#xA;**I'm looking to get a new egg pan**, thinking about an enamel-inside pan, as that's what my mom used exclusively for eggs. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;In case it's relevant, I also have 1.5, 3, and 3.5 quart All Clad pots (all pieces in [this set][1] *except* the 10&quot; fry pan).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products/catalog?hl=en&amp;client=firefox-a&amp;q=all+clad+stainless+steel+master+chef&amp;cid=5937264747652160879&amp;ei=jTFzTMT6EIOe2gTdvMXEDw&amp;sa=title&amp;ved=0CAcQ8wIwADgA#p" />
  <row Id="11582" PostHistoryTypeId="1" PostId="5862" RevisionGUID="ff3e9fbc-8799-4253-825c-14d2617d35cf" CreationDate="2010-08-24T02:49:06.900" UserId="364" Text="Cast Iron vs Steel" />
  <row Id="11583" PostHistoryTypeId="3" PostId="5862" RevisionGUID="ff3e9fbc-8799-4253-825c-14d2617d35cf" CreationDate="2010-08-24T02:49:06.900" UserId="364" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;cast-iron&gt;" />
  <row Id="11584" PostHistoryTypeId="16" PostId="5862" RevisionGUID="ff3e9fbc-8799-4253-825c-14d2617d35cf" CreationDate="2010-08-24T02:49:06.900" UserId="364" />
  <row Id="11585" PostHistoryTypeId="5" PostId="5862" RevisionGUID="c78f22c0-0b7e-4c3a-b232-4cfe2bf301a7" CreationDate="2010-08-24T02:55:09.697" UserId="364" Comment="added 37 characters in body" Text="**1.** What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. &#xD;&#xA;&#xD;&#xA;**2.** If there's an advantage to getting a steel skillet as well, what would be recommended?    &#xD;&#xA;&#xD;&#xA;**3.** Is a steel skillet good for cooking omelettes?&#xD;&#xA;&#xD;&#xA;Here's my current cast iron skillet arsenal, measured inside bottom:  &#xD;&#xA;&#xD;&#xA; - Wagner Size #3 - about 5 inches&#xD;&#xA; - Wagner Size #6 - about 7 inches  (*the* most used pan in my kitchen)&#xD;&#xA; - Lodge - about 8 inches    &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I also have two 8 inch nonstick skillets previously used for sauteeing and eggs... and they are losing the nonstick surface. I've killed 6 nonstick pans in 5 years, and I'm done with them. &#xD;&#xA;&#xD;&#xA;**I'm looking to get a new egg pan**, thinking about an enamel-inside pan, as that's what my mom used exclusively for eggs. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;In case it's relevant, I also have 1.5, 3, and 3.5 quart All Clad pots (all pieces in [this set][1] *except* the 10&quot; fry pan).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products/catalog?hl=en&amp;client=firefox-a&amp;q=all+clad+stainless+steel+master+chef&amp;cid=5937264747652160879&amp;ei=jTFzTMT6EIOe2gTdvMXEDw&amp;sa=title&amp;ved=0CAcQ8wIwADgA#p" />
  <row Id="11586" PostHistoryTypeId="6" PostId="5428" RevisionGUID="b10b71c7-3ebd-49fd-98a2-522e2dcfb84f" CreationDate="2010-08-24T03:00:34.973" UserId="364" Comment="removed &quot;food&quot; tag" Text="&lt;recipe&gt;&lt;nuts&gt;" />
  <row Id="11587" PostHistoryTypeId="6" PostId="4671" RevisionGUID="acef7854-b1e6-44e1-a4e5-fa97c070aba2" CreationDate="2010-08-24T03:00:51.683" UserId="364" Comment="removed food tag" Text="&lt;food-science&gt;&lt;food-differences&gt;&lt;organic&gt;" />
  <row Id="11588" PostHistoryTypeId="6" PostId="3970" RevisionGUID="f161d10f-418b-41bc-b998-b04ced2e3f2b" CreationDate="2010-08-24T03:01:10.230" UserId="364" Comment="removed &quot;food&quot; tag" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;slow-cooking&gt;" />
  <row Id="11589" PostHistoryTypeId="2" PostId="5863" RevisionGUID="6e824ddf-683f-4f06-99ac-d6970658d9cd" CreationDate="2010-08-24T03:05:03.390" UserId="60" Text="&gt; What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.&#xD;&#xA;&#xD;&#xA;Pan sauces made with wine, vinegar, or any other acid are better in stainless steel. If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This _will_ affect the taste of your sauces, I find pan sauces taste metallic when made in cast iron.&#xD;&#xA;&#xD;&#xA;Stainless steel also heats up and cools down _much_ faster than cast-iron. This is great when you need quick heat, or fine control of your heat. &#xD;&#xA;&#xD;&#xA;&gt; If there's an advantage to getting a steel skillet as well, what would be recommended?&#xD;&#xA;&#xD;&#xA;Go with a a bonded stainless-steel pan with an aluminum core. The most well known manufacturer is [All-Clad][1]. The stainless steel exterior is great due to it's non reactivity, you can literally put anything in it. The aluminum core serves distribute the heat much more quickly and evenly, minimizing hot-spots.&#xD;&#xA;&#xD;&#xA;&gt; Is a steel skillet good for cooking omelettes?&#xD;&#xA;&#xD;&#xA;Not in my opinion. I go with a non-stick pan every time.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;I have to recommend sticking with a nonstick pan for eggs. There's simply nothing better, although well seasoned cast iron comes awful close. If you're spending more than $20 for a nonstick egg pan, you're doing it wrong. You don't need Calphalon, or any other big name for a good nonstick pan. Go to a restaurant supply store if you can and buy a cheap one there. With care it should last you 2-5 years depending on use. I found my current one at a Bed Bath &amp; Beyond.&#xD;&#xA;&#xD;&#xA;[1]: http://www.all-clad.com/about-all-clad/Our-Craftsmanship/" />
  <row Id="11590" PostHistoryTypeId="16" PostId="5863" RevisionGUID="6e824ddf-683f-4f06-99ac-d6970658d9cd" CreationDate="2010-08-24T03:05:03.390" UserId="-1" />
  <row Id="11591" PostHistoryTypeId="5" PostId="5863" RevisionGUID="26d0238a-dd87-4854-ae11-eb7c589c752f" CreationDate="2010-08-24T03:11:07.683" UserId="60" Comment="added 92 characters in body; deleted 6 characters in body" Text="&gt; What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing.&#xD;&#xA;&#xD;&#xA;Pan sauces made with wine, vinegar, or any other acid are better in stainless steel. If you put any acid in cast-iron, you are harming your seasoning, and leeching iron into your food. This _will_ affect the taste of your sauces, I find pan sauces taste metallic when made in cast iron.&#xD;&#xA;&#xD;&#xA;Stainless steel also heats up and cools down _much_ faster than cast-iron. This is great when you need quick heat, or fine control of your heat. You can also plunge a piping hot stainless pan into an ice-bath without cracking it in half.&#xD;&#xA;&#xD;&#xA;&gt; If there's an advantage to getting a steel skillet as well, what would be recommended?&#xD;&#xA;&#xD;&#xA;Go with a a bonded stainless-steel pan with an aluminum core. The most well known manufacturer is [All-Clad][1]. The stainless steel exterior is great due to it's non reactivity, you can literally put anything in it. The aluminum core distributes the heat much more quickly and evenly, minimizing hot-spots.&#xD;&#xA;&#xD;&#xA;&gt; Is a steel skillet good for cooking omelettes?&#xD;&#xA;&#xD;&#xA;Not in my opinion. I go with a non-stick pan every time.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;I have to recommend sticking with a nonstick pan for eggs. There's simply nothing better, although well seasoned cast iron comes awful close. If you're spending more than $20 for a nonstick egg pan, you're doing it wrong. You don't need Calphalon, or any other big name for a good nonstick pan. Go to a restaurant supply store if you can and buy a cheap one there. With care it should last you 2-5 years depending on use. I found my current one at a Bed Bath &amp; Beyond.&#xD;&#xA;&#xD;&#xA;[1]: http://www.all-clad.com/about-all-clad/Our-Craftsmanship/" />
  <row Id="11592" PostHistoryTypeId="2" PostId="5864" RevisionGUID="aad992e6-abff-4440-97ef-f57d8282fe4b" CreationDate="2010-08-24T04:35:23.440" UserId="2144" Text="Yesterday we had bagna cauda at a friend's house. It was too much, so everyone went home with a leftovers bottle (around 1 liter).  &#xD;&#xA;Will it ruin if I freeze it?&#xD;&#xA;" />
  <row Id="11593" PostHistoryTypeId="1" PostId="5864" RevisionGUID="aad992e6-abff-4440-97ef-f57d8282fe4b" CreationDate="2010-08-24T04:35:23.440" UserId="2144" Text="Can you freeze bagna cauda? (cream basically)" />
  <row Id="11594" PostHistoryTypeId="3" PostId="5864" RevisionGUID="aad992e6-abff-4440-97ef-f57d8282fe4b" CreationDate="2010-08-24T04:35:23.440" UserId="2144" Text="&lt;freezing&gt;&lt;cream&gt;" />
  <row Id="11595" PostHistoryTypeId="2" PostId="5865" RevisionGUID="dfb54389-ac68-4255-a0bb-b95d74ecd5df" CreationDate="2010-08-24T04:56:01.953" UserId="1393" Text="I agree with hobodave's answers, and let me add one more thing. A well made stainless pan will generally heat more evenly than stainless steel. There is a myth about cast iron that it heats evenly, but it simply isn't so. It holds a lot of heat, which is a big benefit, but unless you move it around on the burner, there will be definite hot and cold spots corresponding to your burner pattern. (And I say this as a devoted but honest lover of cast iron, who uses it for almost everything I cook)." />
  <row Id="11596" PostHistoryTypeId="16" PostId="5865" RevisionGUID="dfb54389-ac68-4255-a0bb-b95d74ecd5df" CreationDate="2010-08-24T04:56:01.953" UserId="-1" />
  <row Id="11597" PostHistoryTypeId="2" PostId="5866" RevisionGUID="9d9ba149-f5db-4c63-bf3f-a7e67270da61" CreationDate="2010-08-24T05:00:03.087" UserId="1393" Text="Too much to go into here, but let me refer you to Harold McGee's less well known book, [The Curious Cook: More Kitchen Science and Lore][1], where he has an entire chapter devoted to this topic, complete with tables for a whole bunch of fruits.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/bVtxll" />
  <row Id="11598" PostHistoryTypeId="2" PostId="5867" RevisionGUID="f35f1bc4-4e7b-4a9a-aa7f-9e2acf7e7927" CreationDate="2010-08-24T05:33:11.197" UserId="446" Text="You can freeze cream, but it will undergo some separation issues.  When you thaw it you can shake or mix it to reintegrate the milk solids that have separated. Unfortunately, it will not regain the same mouth feel as never frozen liquid dairy. Basically I never freeze dairy that I want to drink, only things I will be cooking with or baking with.&#xD;&#xA;&#xD;&#xA;In the case of this dip, I assume it will be reheated when you want to eat it, so I would say that you can freeze it and when you reheat spend some time with a whisk to recombine fully." />
  <row Id="11599" PostHistoryTypeId="2" PostId="5868" RevisionGUID="c30d375b-f493-4184-b2a5-e16314620e51" CreationDate="2010-08-24T08:00:02.487" UserDisplayName="stainless" Text="I have been using quickleen-s [stainless steel cleaner][1] from australia this is totally eco friendly it is used by a lot of hign end catering companies because it remove burn stain and discoloration as well as remove stuck on food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.steelcleaner.com" />
  <row Id="11601" PostHistoryTypeId="2" PostId="5869" RevisionGUID="d9cff287-7e17-4945-a522-12500d7be4f0" CreationDate="2010-08-24T12:00:46.263" UserId="197" Text="I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, then boil until a set was reached. &#xD;&#xA;&#xD;&#xA;I realised too late that I was out of butter, so I quickly looked up another jam recipe online and discovered what seemed like a 50/50 split between recipes with and without the knob of butter. &#xD;&#xA;&#xD;&#xA;I made it without and it came out beautifully - clear, well-textured, lovely flavour. So what was the knob of butter meant to add? " />
  <row Id="11602" PostHistoryTypeId="1" PostId="5869" RevisionGUID="d9cff287-7e17-4945-a522-12500d7be4f0" CreationDate="2010-08-24T12:00:46.263" UserId="197" Text="What is the butter for in a jam recipe?" />
  <row Id="11603" PostHistoryTypeId="3" PostId="5869" RevisionGUID="d9cff287-7e17-4945-a522-12500d7be4f0" CreationDate="2010-08-24T12:00:46.263" UserId="197" Text="&lt;jam&gt;" />
  <row Id="11604" PostHistoryTypeId="2" PostId="5870" RevisionGUID="0a22db59-927d-4946-9909-87732b5cf453" CreationDate="2010-08-24T12:24:14.113" UserId="183" Text="Th usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming." />
  <row Id="11605" PostHistoryTypeId="5" PostId="5870" RevisionGUID="4220a6c3-904e-42be-85f9-89bf0894f043" CreationDate="2010-08-24T12:48:17.133" UserId="183" Comment="Added a guess of why it works" Text="Th usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.&#xD;&#xA;&#xD;&#xA;My guess is that the small amount of proteins in the fruits create the foam.  As you heat the fruit, the proteins open up into strands that get tangled up and help create a stable foam. Adding the butter (an oil) helps prevent this tangling." />
  <row Id="11606" PostHistoryTypeId="5" PostId="5870" RevisionGUID="c12a4d2b-def1-4e78-a251-a3a967f1585c" CreationDate="2010-08-24T13:21:47.067" UserId="183" Comment="wording change" Text="Th usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.&#xD;&#xA;&#xD;&#xA;My guess is that the small amount of proteins in the fruits create the foam.  As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling. " />
  <row Id="11607" PostHistoryTypeId="5" PostId="5870" RevisionGUID="20275231-5f97-48b3-b0c8-b5dad062c4cd" CreationDate="2010-08-24T13:42:38.703" UserId="210" Comment="added 1 characters in body" Text="The usual explanation given is that adding butter to the fruit and sugar before you cook it will reduce (or even eliminate) the foaming.&#xD;&#xA;&#xD;&#xA;My guess is that the small amount of proteins in the fruits create the foam.  As you heat the fruit, the proteins open up into strands that get tangled up and help stabilize the bubbles into a foam. Adding the butter (a fat) helps prevent this tangling. " />
  <row Id="11608" PostHistoryTypeId="2" PostId="5871" RevisionGUID="3b9f0c5f-31d8-4222-b781-9638e490944b" CreationDate="2010-08-24T13:52:18.723" UserId="15" Text="sounds like a standard queso cheese (typically found on your chimis etc). &#xD;&#xA;&#xD;&#xA;If you are looking for a terrific queso recipe theres myriad. However, two tips for any queso: 1) seek out &quot;Chihuahua Cheese&quot; (its a mild white that melts very smoothly and has a subtle flavor) 2) pepper and cumin and paprika roasted first are your friends but if you add more than a little theyre are your worst enemies. (also, fresh roast jalapenos for ideal flavor, dont use diced.)" />
  <row Id="11609" PostHistoryTypeId="6" PostId="3134" RevisionGUID="9a66a3f7-1b7a-4f08-a0b4-3b75b258043d" CreationDate="2010-08-24T13:53:50.897" UserId="15" Comment="edited tags" Text="&lt;cheese&gt;&lt;sauce&gt;&lt;mexican-cuisine&gt;&lt;queso&gt;" />
  <row Id="11610" PostHistoryTypeId="2" PostId="5872" RevisionGUID="51d2f1d1-a338-4d17-aa01-dcb8b8f145de" CreationDate="2010-08-24T14:13:35.597" UserId="1675" Text="I have made sorbet twice without following a recipe, just guess and go. I made rhubarb sorbet and watermelon sorbet. You need to make sure you add a heapingly large amount of sugar, and at least a shot of alcohol. I did with 1 1/2 shots and it turned out find.&#xD;&#xA;&#xD;&#xA;Doing this though, you will not get 100% perfect texture. It came out of the machine good, could have served it up like that, or maybe chilled an hour. After chilling 3 hours it started to become less silky. " />
  <row Id="11611" PostHistoryTypeId="5" PostId="5871" RevisionGUID="e7c3cfbd-10ca-49fd-b576-f97e28c6fbec" CreationDate="2010-08-24T14:15:48.080" UserId="364" Comment="Grammar: comma issues + one needed apostrophe" Text="sounds like a standard queso cheese (typically found on your chimis etc). &#xD;&#xA;&#xD;&#xA;If you are looking for a terrific queso recipe there's myriad. However, two tips for any queso: 1) seek out &quot;Chihuahua Cheese&quot; (its a mild white that melts very smoothly and has a subtle flavor) 2) pepper and cumin and paprika roasted first are your friends, but if you add more than a little, they are your worst enemies. (also, fresh roast jalapenos for ideal flavor, dont use diced.)" />
  <row Id="11612" PostHistoryTypeId="2" PostId="5873" RevisionGUID="a7472e1b-f1ca-4432-9dac-4db0f1f8d9dc" CreationDate="2010-08-24T14:35:13.080" UserId="1504" Text="We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago!  We've never felt the need to use it before and since we've never tried it, never bothered to give it a try.  I know it's suppose to be able to cook things really fast, but is this really an essential appliance?  We're debating if we should give it to someone else.  Before I do that though, I think I want to try it a few times, what is the best thing to use a pressure cooker for?" />
  <row Id="11613" PostHistoryTypeId="1" PostId="5873" RevisionGUID="a7472e1b-f1ca-4432-9dac-4db0f1f8d9dc" CreationDate="2010-08-24T14:35:13.080" UserId="1504" Text="What is the best use for my unused pressure cooker?" />
  <row Id="11614" PostHistoryTypeId="3" PostId="5873" RevisionGUID="a7472e1b-f1ca-4432-9dac-4db0f1f8d9dc" CreationDate="2010-08-24T14:35:13.080" UserId="1504" Text="&lt;pressure-cooker&gt;" />
  <row Id="11615" PostHistoryTypeId="6" PostId="5873" RevisionGUID="9866cbfb-4524-4e01-b9f1-61f9e80e2344" CreationDate="2010-08-24T14:36:32.750" UserId="1236" Comment="edited tags" Text="&lt;equipment&gt;&lt;pressure-cooker&gt;" />
  <row Id="11616" PostHistoryTypeId="2" PostId="5874" RevisionGUID="34d6f701-113c-41eb-a6f0-2708f16835f2" CreationDate="2010-08-24T14:37:11.563" UserId="15" Text="For me there is one item I frequently purchase just for the &quot;side sauce&quot; it contains: Chipotle Peppers in Adobo Sauce. The adobo sauce is an ingredient I practically incorporate into everything I make that I would want to add heat to. (I wish they sold it outright, but cutting up the peppers and adding them is just as satisfying.)&#xD;&#xA;&#xD;&#xA;Frequentuses: Barbecued/grilled anything,Chili,Tomato sauces with smoky meats, (anything smoky), Queso dips, Mac &amp; Cheese with poblanos" />
  <row Id="11617" PostHistoryTypeId="16" PostId="5874" RevisionGUID="34d6f701-113c-41eb-a6f0-2708f16835f2" CreationDate="2010-08-24T14:37:11.563" UserId="-1" />
  <row Id="11618" PostHistoryTypeId="2" PostId="5875" RevisionGUID="24baf22e-3772-4c01-a575-86895ee1ce97" CreationDate="2010-08-24T14:47:57.970" UserId="2047" Text="a) Send it to me :)&#xD;&#xA;&#xD;&#xA;b) Pressure cookers are good for cooking something like lamb shanks (or other tough meats), which would normally take several hours of braising before becoming tender. In a pressure cooker, you could probably do it in less than an hour." />
  <row Id="11619" PostHistoryTypeId="2" PostId="5876" RevisionGUID="640ef60e-c326-4006-aa90-0e1d74f935ae" CreationDate="2010-08-24T14:48:04.477" UserId="2001" Text="It's a convenience and a time saver. The high pressure simply raises the boiling point of water which raises the cooking temperature. Anything you need to boil (but not evaporate) for a long time will go much faster using it. Of course without the lid it is also a nice heavy pot.&#xD;&#xA;&#xD;&#xA;Canning requires the higher temperature to kill botulism spores but most recipes that call for a pressure canner will simply take longer.&#xD;&#xA;&#xD;&#xA;If you haven't used it in 10 years you are probably fine getting rid of it. You could send it to me for example. :)" />
  <row Id="11620" PostHistoryTypeId="2" PostId="5877" RevisionGUID="b76e60be-9f8e-4092-9a6a-3566af85db7a" CreationDate="2010-08-24T14:52:12.500" UserId="1393" Text="For me, the best use is making beans. I find that home cooked beans have a much better taste and texture than from cans. The pressure cooker can make them in just about an hour from the moment you pour them in the pot to perfectly tender, and no presoaking is required, so I don't have to plan a day in advance." />
  <row Id="11621" PostHistoryTypeId="2" PostId="5878" RevisionGUID="7179de7d-f8e2-4711-9579-235452f923a6" CreationDate="2010-08-24T15:10:14.710" UserId="210" Text="I'm about to make moule marinier and was surprised to see a lot of the recipes had cream in them.  I'm sure I remember watching an episode of [Celebrity Masterchef][1] where they had to prepare moule marinier and the judges being surprised at the people who put cream in the dish.&#xD;&#xA;&#xD;&#xA;As it is supposedly a sailors dish, and I can't imagine sailors having fresh cream to hand it seems unlikely that they would traditionally contain cream.  Is this right?  Should moule marinier have cream in it?  Or should I just finish the cooking liquor with a knob of butter at the end?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/programmes/b007mtf0" />
  <row Id="11622" PostHistoryTypeId="1" PostId="5878" RevisionGUID="7179de7d-f8e2-4711-9579-235452f923a6" CreationDate="2010-08-24T15:10:14.710" UserId="210" Text="Should traditional moule marinier have cream in it?" />
  <row Id="11623" PostHistoryTypeId="3" PostId="5878" RevisionGUID="7179de7d-f8e2-4711-9579-235452f923a6" CreationDate="2010-08-24T15:10:14.710" UserId="210" Text="&lt;traditional&gt;&lt;mussels&gt;" />
  <row Id="11624" PostHistoryTypeId="5" PostId="5876" RevisionGUID="ad2de641-efd3-463f-8095-393e03a3d796" CreationDate="2010-08-24T15:34:32.873" UserId="2001" Comment="edited body" Text="It's a convenience and a time saver. The high pressure simply raises the boiling point of water which raises the cooking temperature. Anything you need to boil (but not evaporate) for a long time will go much faster using it. Of course without the lid it is also a nice heavy pot.&#xD;&#xA;&#xD;&#xA;Canning requires the higher temperature to kill botulism spores but most recipes that call for a pressure cooker will simply take longer.&#xD;&#xA;&#xD;&#xA;If you haven't used it in 10 years you are probably fine getting rid of it. You could send it to me for example. :)" />
  <row Id="11625" PostHistoryTypeId="2" PostId="5879" RevisionGUID="d58565ab-1243-4f8d-bbfe-a78385e3bd78" CreationDate="2010-08-24T15:49:47.623" UserId="1816" Text="You can use it to make a version of risotto that doesn't take any stirring." />
  <row Id="11626" PostHistoryTypeId="2" PostId="5880" RevisionGUID="5e0287c4-cb97-4d8a-ae9c-127df9d070c7" CreationDate="2010-08-24T15:54:49.417" UserId="1163" Text="I like to use mine as a high pressure steamer. Pour a 1cm layer of water into the pressure cooker, put a small rack in (came with my pressure cooker) and heat the cooker until the water boils, put your veggies on the rack, close the cooker and cook for two minutes or so on the highest pressure. Never tasted broccoli that was so fresh.&#xD;&#xA;&#xD;&#xA;You could use a steam oven to get the same mode of preparation with more convenience, but it's very pricey." />
  <row Id="11627" PostHistoryTypeId="2" PostId="5881" RevisionGUID="6fec187f-71c9-453c-8e94-247f8cdf2be7" CreationDate="2010-08-24T15:56:21.040" UserId="2053" Text="Pressure cookers use higher pressure to raise the boiling point of water, which means that you can cook at a higher temperature.  That leads to shorter cooking times.  It is especially useful for making braises, stews and stocks.&#xD;&#xA;&#xD;&#xA;My personal favorite recipe to make in a pressure cooker is Alton Brown's Pressure Cooker Chili.  I've made the recipe without a pressure cooker and it takes 3-4 for the meat to become nice and tender while the pressure cooker can do it in 25 minutes.&#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe/index.html" />
  <row Id="11628" PostHistoryTypeId="2" PostId="5882" RevisionGUID="8425197a-ada9-44ee-8f8e-0447cdb423ff" CreationDate="2010-08-24T16:06:41.210" UserId="1083" Text="What would happen if you put your uncooked potatos in a blender and then cooked the result?&#xD;&#xA;&#xD;&#xA;Would you get mashed potatos? Faster?" />
  <row Id="11629" PostHistoryTypeId="1" PostId="5882" RevisionGUID="8425197a-ada9-44ee-8f8e-0447cdb423ff" CreationDate="2010-08-24T16:06:41.210" UserId="1083" Text="Pre-blending Potatos" />
  <row Id="11630" PostHistoryTypeId="3" PostId="5882" RevisionGUID="8425197a-ada9-44ee-8f8e-0447cdb423ff" CreationDate="2010-08-24T16:06:41.210" UserId="1083" Text="&lt;potatoes&gt;&lt;blender&gt;&lt;experimental&gt;" />
  <row Id="11631" PostHistoryTypeId="2" PostId="5883" RevisionGUID="d6d7e257-c216-408d-a7d8-6c3cd3a25dde" CreationDate="2010-08-24T16:21:45.070" UserId="522" Text="What is the best way to peel a [drumstick][1]? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Drumstick_(vegetable)" />
  <row Id="11632" PostHistoryTypeId="1" PostId="5883" RevisionGUID="d6d7e257-c216-408d-a7d8-6c3cd3a25dde" CreationDate="2010-08-24T16:21:45.070" UserId="522" Text="Peeling a Drumstick" />
  <row Id="11633" PostHistoryTypeId="3" PostId="5883" RevisionGUID="d6d7e257-c216-408d-a7d8-6c3cd3a25dde" CreationDate="2010-08-24T16:21:45.070" UserId="522" Text="&lt;vegetables&gt;&lt;peeling&gt;" />
  <row Id="11634" PostHistoryTypeId="2" PostId="5884" RevisionGUID="b3829b53-c676-4582-b134-cafac5271493" CreationDate="2010-08-24T16:24:48.097" UserId="1236" Text="I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking.  The rotisserie chickens I've had were significantly juicier and more flavorful than the roasted chickens I've had in the past - plus the skin seems to be much crispier all the way around.&#xD;&#xA;&#xD;&#xA;I feel that besides the crispier skin, one of the benefits of using a rotisserie is that the filling (herbs, garlic, etc - but specifically liquids like lemon) will coat the entire inside while the bird rotates, instead of just &quot;sitting still at the bottom&quot; during roasting.&#xD;&#xA;&#xD;&#xA; 1. Will flipping the chicken during roasting help with a more even crispy skin?&#xD;&#xA;&#xD;&#xA; 2. Will flipping the chicken affect/enhance the flavoring that comes from what I put inside the chicken?&#xD;&#xA;&#xD;&#xA; 3. If I should flip it, how often?&#xD;&#xA;&#xD;&#xA;I should add that the chicken won't be sitting in liquid, I use a modified version of [this recipe][1], which may make a difference when answering.&#xD;&#xA;&#xD;&#xA;I am aware of [this question about rotisserie beef][2], which is about why a rotisserie is better, but does not seem to address how one can get closer to a rotisserie style chicken in the oven.  Tim's answer is related, but assumes the chicken is sitting in liquid, and mine will not be.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/how-to/how-to-roast-a-chicken-home-hacks-108002&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4507/how-does-roasting-beef-in-a-rotisserie-compare-to-doing-so-in-a-regular-oven" />
  <row Id="11635" PostHistoryTypeId="1" PostId="5884" RevisionGUID="b3829b53-c676-4582-b134-cafac5271493" CreationDate="2010-08-24T16:24:48.097" UserId="1236" Text="Should I flip a roasting chicken in lieu of having a rotisserie?" />
  <row Id="11636" PostHistoryTypeId="3" PostId="5884" RevisionGUID="b3829b53-c676-4582-b134-cafac5271493" CreationDate="2010-08-24T16:24:48.097" UserId="1236" Text="&lt;please-remove-this-tag&gt;&lt;chicken&gt;&lt;oven&gt;&lt;roasting&gt;" />
  <row Id="11637" PostHistoryTypeId="2" PostId="5885" RevisionGUID="e0004e26-2c14-4411-9f08-3f65ae55f18b" CreationDate="2010-08-24T16:55:51.100" UserId="219" Text="I'd baste it regularly - that's essentially what rotisserie is doing, continual basting. Have a pizza stone or something similar in the oven to reduce the loss of heat from opening the door." />
  <row Id="11638" PostHistoryTypeId="2" PostId="5886" RevisionGUID="1babbe79-cf11-4199-8b23-4e822b57d8b2" CreationDate="2010-08-24T17:16:11.023" UserId="218" Text="I'm with Michael: it sounds disturbing. I think you could probably get away with it though if you rinsed them after blending, and then saute'd them after in a little (probably a lot) of butter.&#xD;&#xA;&#xD;&#xA;I think you need to leech out a little starch or heat it enough for it to start breaking down. Traditional mashed potatoes are lighter, having lost a good bit of their starch in the boiling process. &#xD;&#xA;&#xD;&#xA;Mashed new potatoes, or mashed baked potatoes, or any other variation on the whole-cooked-potatoes-mashed theme tend to be much more starchy, but this is somewhat alleviated by the flavors imparted by cooking.&#xD;&#xA;&#xD;&#xA;I think, if you just shred them and then cook them, you're going to end up with the worst of both worlds: heavy, not especially tasty, potato mash." />
  <row Id="11639" PostHistoryTypeId="2" PostId="5887" RevisionGUID="dc9361ac-7cd2-4088-a113-43152d4f46e0" CreationDate="2010-08-24T17:17:13.067" UserId="220" Text="I doubt that most blenders could handle raw potatoes, though a food processor probably could. The problem with your idea is that they'll be easier to cook before they're mashed, and easier to mash after they're cooked. I see no advantage and plenty of potential disadvantages. " />
  <row Id="11640" PostHistoryTypeId="5" PostId="5874" RevisionGUID="616ef5a9-1756-4b7d-9abe-c6884e235ccc" CreationDate="2010-08-24T17:35:55.573" UserId="364" Comment="Corrected spacing" Text="For me there is one item I frequently purchase just for the &quot;side sauce&quot; it contains: Chipotle Peppers in Adobo Sauce. The adobo sauce is an ingredient I practically incorporate into everything I make that I would want to add heat to. (I wish they sold it outright, but cutting up the peppers and adding them is just as satisfying.)&#xD;&#xA;&#xD;&#xA;Frequent uses: Barbecued/grilled anything,Chili,Tomato sauces with smoky meats, (anything smoky), Queso dips, Mac &amp; Cheese with poblanos" />
  <row Id="11641" PostHistoryTypeId="2" PostId="5888" RevisionGUID="3fe11db3-545f-456b-86da-a469820dae7b" CreationDate="2010-08-24T17:46:11.317" UserId="2152" Text="you scrape just the green stuff away.. and it doesn't disintegrate because you peel it completely, it disintegrates because you over cook it. &#xD;&#xA;- moe- who's-no-longer-paw's" />
  <row Id="11642" PostHistoryTypeId="5" PostId="5888" RevisionGUID="a4a28021-52ff-40b8-90ab-d1125ee8a054" CreationDate="2010-08-24T17:48:04.990" UserId="60" Comment="No signatures; deleted 6 characters in body" Text="You scrape just the green stuff away. It doesn't disintegrate because you peel it completely; it disintegrates because you overcook it. " />
  <row Id="11643" PostHistoryTypeId="2" PostId="5889" RevisionGUID="42c22ce5-d9f4-4d5c-bce8-29fc0dd8828d" CreationDate="2010-08-24T17:49:53.667" UserId="1816" Text="I have done at least one roast chicken recipe where I started the chicken wrong-way and flipped it right-way mid roasting for crispier skin.  It definitely makes a difference.  The recipe I used, which I don't have access to, changed temperature part way to keep the breast from getting too dry." />
  <row Id="11644" PostHistoryTypeId="2" PostId="5890" RevisionGUID="8ef10a92-daa1-47fa-9223-ab834f8a2ae8" CreationDate="2010-08-24T18:04:52.503" UserId="2045" Text="You can make vegetables soup in minutes.&#xD;&#xA;Steel cut oatmeal, very fast too.&#xD;&#xA;&#xD;&#xA;Basically anything that would stovetop cook for hours can be done in 20-35minutes mostly. We did oxtail soup for dinner just last night in an hour, start to eating.&#xD;&#xA;&#xD;&#xA;And vegetables can be steamed to perfection in just a few minutes, with some danger of overcooking.  " />
  <row Id="11645" PostHistoryTypeId="2" PostId="5891" RevisionGUID="fd53f5c1-0fb0-4a39-8e60-b953ff0773c8" CreationDate="2010-08-24T18:07:40.657" UserId="2153" Text="I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice.&#xD;&#xA;&#xD;&#xA;So how much is it?" />
  <row Id="11646" PostHistoryTypeId="1" PostId="5891" RevisionGUID="fd53f5c1-0fb0-4a39-8e60-b953ff0773c8" CreationDate="2010-08-24T18:07:40.657" UserId="2153" Text="How much is a knob of butter?" />
  <row Id="11647" PostHistoryTypeId="3" PostId="5891" RevisionGUID="fd53f5c1-0fb0-4a39-8e60-b953ff0773c8" CreationDate="2010-08-24T18:07:40.657" UserId="2153" Text="&lt;butter&gt;&lt;measurements&gt;" />
  <row Id="11648" PostHistoryTypeId="2" PostId="5892" RevisionGUID="8e02d6b7-2fda-4127-8621-83454ced086a" CreationDate="2010-08-24T18:11:02.313" UserId="60" Text="In this [Gordon Ramsey scrambled eggs][1] video he uses a &quot;knob&quot; of butter. It appears to be about 2 Tbsp.&#xD;&#xA;&#xD;&#xA;I don't think it's intended to be a specific term. You'd never see &quot;knob&quot; used for baking, where exact amounts matter. When cooking, recipes tend to be a general guideline rather than a strict set of instructions.&#xD;&#xA;&#xD;&#xA;[1]: http://www.youtube.com/watch?v=WxV9QLuEwZo" />
  <row Id="11649" PostHistoryTypeId="16" PostId="5875" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11650" PostHistoryTypeId="16" PostId="5876" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11651" PostHistoryTypeId="16" PostId="5877" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11652" PostHistoryTypeId="16" PostId="5879" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11653" PostHistoryTypeId="16" PostId="5880" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11654" PostHistoryTypeId="16" PostId="5881" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11655" PostHistoryTypeId="16" PostId="5890" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11656" PostHistoryTypeId="16" PostId="5873" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-24T18:39:08.923" UserId="41" />
  <row Id="11657" PostHistoryTypeId="2" PostId="5893" RevisionGUID="da52500f-ea3e-46dd-a7f9-34ea6238ba92" CreationDate="2010-08-24T19:03:47.567" UserId="611" Text="I'm a bit low-tech about these things.&#xD;&#xA;My trick was always to pour a shot or two of ouzo, vodka or other strong licquor into the pan after it's cooled off. After about 10 minutes, it'll be much easier to clean.&#xD;&#xA;The advice isn't much different than with commercial cleaning products, but it is definitely less toxic.&#xD;&#xA;" />
  <row Id="11658" PostHistoryTypeId="6" PostId="5869" RevisionGUID="a7921fda-b930-44d6-905b-1fc11bc41b77" CreationDate="2010-08-24T19:12:26.950" UserId="1685" Comment="edited tags" Text="&lt;butter&gt;&lt;jam&gt;" />
  <row Id="11659" PostHistoryTypeId="2" PostId="5894" RevisionGUID="ced8f962-6ce6-4ef3-9a3e-e405e461f06c" CreationDate="2010-08-24T19:14:35.620" UserId="2154" Text="Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way I could bake them to get the same or similar consistency?" />
  <row Id="11660" PostHistoryTypeId="1" PostId="5894" RevisionGUID="ced8f962-6ce6-4ef3-9a3e-e405e461f06c" CreationDate="2010-08-24T19:14:35.620" UserId="2154" Text="Make crispy rice noodles without frying" />
  <row Id="11661" PostHistoryTypeId="3" PostId="5894" RevisionGUID="ced8f962-6ce6-4ef3-9a3e-e405e461f06c" CreationDate="2010-08-24T19:14:35.620" UserId="2154" Text="&lt;baking&gt;&lt;frying&gt;&lt;rice&gt;" />
  <row Id="11662" PostHistoryTypeId="2" PostId="5895" RevisionGUID="8738751d-fc6a-45b8-b9a0-9ddb3e9173cb" CreationDate="2010-08-24T19:18:59.647" UserId="210" Text="I tend to treat it as 'a knifeful' but thinking about now it its probably about 1-1.5 tbsp, depending on how soft the butter is.  &#xD;&#xA;&#xD;&#xA;If the butter is too cold to get a knife to scoop it with, and I have to cut it, I try to cut a corner off starting about 1 cm into the edge, creating a pyramid type shape.&#xD;&#xA;&#xD;&#xA;As @hobodave pointed out Gordon Ramsey uses about 2 tbsp, but that tends to be the same with the chefs, they go heavy on the salt and the butter and the cream.&#xD;&#xA;&#xD;&#xA;YMMV." />
  <row Id="11663" PostHistoryTypeId="2" PostId="5896" RevisionGUID="3a97e47a-41cf-4deb-bfc6-a66ba054eda2" CreationDate="2010-08-24T19:33:06.393" UserId="210" Text="I made moule marinier, which were ok,  but the 'sauce' that was left when they were cooked was more dilute than I would have liked.  I cooked them in:&#xD;&#xA;&#xD;&#xA; - 200ml white wine&#xD;&#xA; - sauteed onions and garlic&#xD;&#xA; - thyme &#xD;&#xA;&#xD;&#xA;and added parsley at the end.  There seemed to be significantly more liquid at the end of cooking than I started with.  Is this normal?  Why was this?  Is it residual water in the mussels?  How can I avoid this in the future? " />
  <row Id="11664" PostHistoryTypeId="1" PostId="5896" RevisionGUID="3a97e47a-41cf-4deb-bfc6-a66ba054eda2" CreationDate="2010-08-24T19:33:06.393" UserId="210" Text="Why was the cooking liquor for my mussels too dilute?" />
  <row Id="11665" PostHistoryTypeId="3" PostId="5896" RevisionGUID="3a97e47a-41cf-4deb-bfc6-a66ba054eda2" CreationDate="2010-08-24T19:33:06.393" UserId="210" Text="&lt;sauce&gt;&lt;mussels&gt;" />
  <row Id="11666" PostHistoryTypeId="2" PostId="5897" RevisionGUID="9fcd9d42-c58a-4165-89f7-60b39f2b5f4f" CreationDate="2010-08-24T20:47:44.793" UserId="2156" Text="How long does a can of coca-cola last?  Like a case of them, sitting in a room-temperature room.  There is a date on the bottom (MAR1411), but what does that mean?&#xD;&#xA;&#xD;&#xA;I have a can with the World Cup on it, and I just became really curious.  " />
  <row Id="11667" PostHistoryTypeId="1" PostId="5897" RevisionGUID="9fcd9d42-c58a-4165-89f7-60b39f2b5f4f" CreationDate="2010-08-24T20:47:44.793" UserId="2156" Text="How long does unopened, room temperature pop last?" />
  <row Id="11668" PostHistoryTypeId="3" PostId="5897" RevisionGUID="9fcd9d42-c58a-4165-89f7-60b39f2b5f4f" CreationDate="2010-08-24T20:47:44.793" UserId="2156" Text="&lt;soda&gt;" />
  <row Id="11669" PostHistoryTypeId="2" PostId="5898" RevisionGUID="3921a37b-264a-40c6-a3c4-3170a34a6858" CreationDate="2010-08-24T20:54:01.883" UserId="60" Text="It lasts indefinitely. The date you are seeing should be viewed as a &quot;best before&quot; date. Over time the soda can become flat and the flavor will degrade, but it will still be drinkable as long as the can was not compromised. &#xD;&#xA;&#xD;&#xA;Based on looking at some Coke I recently purchased, it appears that the date is likely 1 year in the future from when it was canned. The cans in my fridge have a date of `JUN1711`; I bought these in late July." />
  <row Id="11670" PostHistoryTypeId="5" PostId="5898" RevisionGUID="5a7a0d96-bba8-45a0-832a-a3de81fbdc96" CreationDate="2010-08-24T21:03:24.960" UserId="60" Comment="added 286 characters in body" Text="It lasts indefinitely. The date you are seeing should be viewed as a &quot;best before&quot; date. Over time the soda can become flat and the flavor will degrade, but it will still be drinkable as long as the can was not compromised. &#xD;&#xA;&#xD;&#xA;Based on looking at some Coke I recently purchased, it appears that the date is likely 1 year in the future from when it was canned. The cans in my fridge have a date of `JUN1711`; I bought these in late July.&#xD;&#xA;&#xD;&#xA;Plastic bottles. on the other hand, have a much shorter &quot;best before&quot; window. This is because the plastic bottle leaks the carbonation _much_ quicker than an aluminum can does. I don't have any bottles on hand, but if I recall correctly they typically have a date only 3 months out." />
  <row Id="11671" PostHistoryTypeId="2" PostId="5899" RevisionGUID="7a0524d0-b2b5-4524-9a52-184e9fa6e37e" CreationDate="2010-08-24T21:13:14.447" UserId="1685" Text="Perhaps it's equivalent to a &quot;pat&quot; of butter.  " />
  <row Id="11672" PostHistoryTypeId="2" PostId="5900" RevisionGUID="6c2b66f9-b254-4484-9f8b-1e57ff737215" CreationDate="2010-08-24T21:36:35.383" UserId="1393" Text="I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while others never have more than a wisp on top. Which of the many factors that go in to pulling good espresso shots specifically contribute to the crema?" />
  <row Id="11673" PostHistoryTypeId="1" PostId="5900" RevisionGUID="6c2b66f9-b254-4484-9f8b-1e57ff737215" CreationDate="2010-08-24T21:36:35.383" UserId="1393" Text="What factors lead to rich crema on espresso?" />
  <row Id="11674" PostHistoryTypeId="3" PostId="5900" RevisionGUID="6c2b66f9-b254-4484-9f8b-1e57ff737215" CreationDate="2010-08-24T21:36:35.383" UserId="1393" Text="&lt;coffee&gt;" />
  <row Id="11675" PostHistoryTypeId="2" PostId="5901" RevisionGUID="15ef4dd0-ba20-4ccf-8a49-68cedda4eabb" CreationDate="2010-08-24T21:38:45.377" UserId="1887" Text="There are two general approaches to making chicken juicy in the oven. The first is to cook a short time at a high temperature. For example, Barbara Kafka's recipe for [roast chicken][1]&#xD;&#xA;calls for cooking the chicken at 500 degrees F. &#xD;&#xA;&#xD;&#xA;The second option is to cook at a low temperature for a very long time. [This recipe][2] calls for cooking for an hour at 250 degrees F, with a high heat sear at the beginning and end of the time. Even more extreme is [this recipe][3], which cooks at 140 degrees F for 4-6 hours. However, low heat will not give the yummy crisp skin.  &#xD;&#xA;&#xD;&#xA;Neither of these requires flipping the chicken. &#xD;&#xA;&#xD;&#xA;However, if you really want the crispiness of the skin, flipping is the way to go. Two recipes from Cooks Illustrated ([one][4] and [two][5]) both call for high heat and a couple of flips. (As does Barbara Kafka's recipe for cut-up chicken, which I make all the time. Season the chicken, and put in a 500 degree F oven for 10 minutes, flip, 10 more minutes, flip, and 10 or more minutes or until the skin is crispy.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2006/06/kafkas_simple_r.html&#xD;&#xA;  [2]: http://thepauperedchef.com/2007/02/slow_roasted_ch.html&#xD;&#xA;  [3]: http://thepauperedchef.com/2007/04/how_slow_can_yo.html&#xD;&#xA;  [4]: http://thepauperedchef.com/2008/02/crisp-skinned-r.html&#xD;&#xA;  [5]: http://thebittenword.typepad.com/thebittenword/2008/10/herbed-roast-chicken.html" />
  <row Id="11676" PostHistoryTypeId="2" PostId="5902" RevisionGUID="7146c6c2-8d82-4ad0-95a9-2e322b9cd910" CreationDate="2010-08-24T21:46:04.577" UserId="218" Text="Mussels absolutely release liquid when cooked. You might try a thicker sauce? Reduce the wine a bit? Seems like 200ml should be about right though...Most recipes I've seen call for 200-400ml.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11677" PostHistoryTypeId="5" PostId="5901" RevisionGUID="a2e9699c-1841-4d39-96db-845090c6655e" CreationDate="2010-08-24T21:50:56.190" UserId="1887" Comment="added 402 characters in body; deleted 109 characters in body" Text="There are two general approaches to making chicken juicy in the oven. The first is to cook a short time at a high temperature. For example, Barbara Kafka's recipe for [roast chicken][1]&#xD;&#xA;calls for cooking the chicken at 500 degrees F. &#xD;&#xA;&#xD;&#xA;The second option is to cook at a low temperature for a very long time. [This recipe][2] calls for cooking for an hour at 250 degrees F, with a high heat sear at the beginning and end of the time. Even more extreme is [this recipe][3], which cooks at 140 degrees F for 4-6 hours. However, low heat will not give the yummy crisp skin.  &#xD;&#xA;&#xD;&#xA;Neither of these requires flipping the chicken. &#xD;&#xA;&#xD;&#xA;However, if you really want the crispiness of the skin, flipping is the way to go. Two recipes from Cooks Illustrated ([one][4] and [two][5]) both call for high heat and a couple of flips. (As does Barbara Kafka's recipe for cut-up chicken, which I make all the time. Season the chicken, and put in a 500 degree F oven for 10 minutes, flip, 10 more minutes, flip, and 10 or more minutes or until the skin is crispy.)&#xD;&#xA;&#xD;&#xA;If you want to go with the classics, [Julia Child's recipe for roast chicken][6] from also calls for turning the chicken onto different sides. She also bastes frequently, although the above recipes don't call for it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2006/06/kafkas_simple_r.html&#xD;&#xA;  [2]: http://thepauperedchef.com/2007/02/slow_roasted_ch.html&#xD;&#xA;  [3]: http://thepauperedchef.com/2007/04/how_slow_can_yo.html&#xD;&#xA;  [4]: http://thepauperedchef.com/2008/02/crisp-skinned-r.html&#xD;&#xA;  [5]: http://thebittenword.typepad.com/thebittenword/2008/10/herbed-roast-chicken.html&#xD;&#xA;  [6]: http://www.food.com/recipe/julia-childs-roast-chicken-420150&#xD;&#xA; " />
  <row Id="11678" PostHistoryTypeId="2" PostId="5903" RevisionGUID="49fa3733-8e9c-4849-a697-41441a5dace7" CreationDate="2010-08-24T22:00:41.307" UserId="1393" Text="How does one enrobe a candy center in chocolate in such a way that you get a smooth sphere with no ugly mark where it was sitting on a rack, or hole where it was held by a skewer?" />
  <row Id="11679" PostHistoryTypeId="1" PostId="5903" RevisionGUID="49fa3733-8e9c-4849-a697-41441a5dace7" CreationDate="2010-08-24T22:00:41.307" UserId="1393" Text="How to make spherical chocolate-enrobed candies?" />
  <row Id="11680" PostHistoryTypeId="3" PostId="5903" RevisionGUID="49fa3733-8e9c-4849-a697-41441a5dace7" CreationDate="2010-08-24T22:00:41.307" UserId="1393" Text="&lt;candy&gt;" />
  <row Id="11681" PostHistoryTypeId="2" PostId="5904" RevisionGUID="a950156d-0ebf-4e14-972a-17f17c968531" CreationDate="2010-08-24T22:04:51.037" UserId="1259" Text="What if you tried two hemisphere molds, made the shell, filled with your center, and then put the two halves together? If you want a liquid center, you might need to freeze it first or only fill one half. " />
  <row Id="11682" PostHistoryTypeId="6" PostId="5900" RevisionGUID="9b210b66-3934-4c36-a8e8-0354da024639" CreationDate="2010-08-24T22:12:55.180" UserId="86" Comment="edited tags" Text="&lt;coffee&gt;&lt;drinks&gt;&lt;espresso&gt;&lt;crema&gt;" />
  <row Id="11683" PostHistoryTypeId="5" PostId="5901" RevisionGUID="493274ab-4385-4a8f-a7b9-086dbc6a7276" CreationDate="2010-08-24T22:16:53.213" UserId="1887" Comment="added 22 characters in body" Text="There are two general approaches to making chicken juicy in the oven. The first is to cook a short time at a high temperature. For example, Barbara Kafka's recipe for [roast chicken][1]&#xD;&#xA;calls for cooking the chicken at 500 degrees F for less than an hour. &#xD;&#xA;&#xD;&#xA;The second option is to cook at a low temperature for a very long time. [This recipe][2] calls for cooking for an hour at 250 degrees F, with a high heat sear at the beginning and end of the time. Even more extreme is [this recipe][3], which cooks at 140 degrees F for 4-6 hours. However, low heat will not give the yummy crisp skin.  &#xD;&#xA;&#xD;&#xA;Neither of these requires flipping the chicken. &#xD;&#xA;&#xD;&#xA;However, if you really want the crispiness of the skin, flipping is the way to go. Two recipes from Cooks Illustrated ([one][4] and [two][5]) both call for high heat and a couple of flips. (As does Barbara Kafka's recipe for cut-up chicken, which I make all the time. Season the chicken, and put in a 500 degree F oven for 10 minutes, flip, 10 more minutes, flip, and 10 or more minutes or until the skin is crispy.)&#xD;&#xA;&#xD;&#xA;If you want to go with the classics, [Julia Child's recipe for roast chicken][6] from also calls for turning the chicken onto different sides. She also bastes frequently, although the above recipes don't call for it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2006/06/kafkas_simple_r.html&#xD;&#xA;  [2]: http://thepauperedchef.com/2007/02/slow_roasted_ch.html&#xD;&#xA;  [3]: http://thepauperedchef.com/2007/04/how_slow_can_yo.html&#xD;&#xA;  [4]: http://thepauperedchef.com/2008/02/crisp-skinned-r.html&#xD;&#xA;  [5]: http://thebittenword.typepad.com/thebittenword/2008/10/herbed-roast-chicken.html&#xD;&#xA;  [6]: http://www.food.com/recipe/julia-childs-roast-chicken-420150&#xD;&#xA; " />
  <row Id="11684" PostHistoryTypeId="2" PostId="5905" RevisionGUID="f5dd03ab-1c35-47b5-bcb3-752365fecf03" CreationDate="2010-08-24T22:19:16.693" UserId="1887" Text="If you want to get the flavor of brining without all the work of trying it, you can buy kosher turkey. Part of the preparation for kosher meat is to pack it in kashering salt (where the term &quot;kosher salt&quot; comes from) to draw out all the blood. This means that the meat is essentially already brined. The most common brand in the U.S. is [Empire][1], and they have both fresh and frozen meat.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.empirekosher.com/" />
  <row Id="11685" PostHistoryTypeId="2" PostId="5906" RevisionGUID="8a2249ab-3934-463a-8c03-79604f219ca5" CreationDate="2010-08-24T22:22:45.290" UserId="1805" Text="The crema is done by the fatty content of the coffee, the high pressure (a good expresso machine have about 15 bar of water pressure) help to extract much fat from the coffee.&#xD;&#xA;&#xD;&#xA;Also the quality of the coffee can influence the fatty contents, a mix of arabica and robusta type coffee can give a better crema than 100% arabica. " />
  <row Id="11686" PostHistoryTypeId="2" PostId="5907" RevisionGUID="54faace3-2e96-4376-8136-68bc1a15f35b" CreationDate="2010-08-24T22:23:39.660" UserId="1887" Text="Kosher meat is essentially pre-brined. Part of the preparation of meat for kosher kitchens is to pack it in salt (where kosher salt got its name) to draw out the blood. Many recipes that call for brining the meat first will say to skip that step if you're using kosher meat. Of course, if you want to add flavorings other than salt, kosher meat isn't your best bet. " />
  <row Id="11687" PostHistoryTypeId="2" PostId="5908" RevisionGUID="1d6e6ea9-8ac2-481a-b9d0-9560c694cfc2" CreationDate="2010-08-24T22:27:18.217" UserDisplayName="Fernando Lopez" Text="get a piping hot sautee pan and add the mussels ,onion &amp; garlic for abut a minute &#xD;&#xA;then add the white wine &amp; parsley" />
  <row Id="11688" PostHistoryTypeId="2" PostId="5909" RevisionGUID="74a72c8a-962a-4eaa-a7bb-66803bbdae1e" CreationDate="2010-08-24T22:32:27.773" UserId="1887" Text="You can also try cooking the entire bird at a high temperature for a shorter time. [Barbara Kafka][1] recommends cooking it at 500 degrees F for less than an hour. This doesn't leave enough time for the breast meat to get overcooked, resulting in a juicier chicken. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2006/06/kafkas_simple_r.html" />
  <row Id="11689" PostHistoryTypeId="2" PostId="5910" RevisionGUID="42e9f728-284b-4cb5-856a-f6e35f7619d5" CreationDate="2010-08-24T22:42:11.880" UserId="2083" Text="Typically, Brazil coffee beans are used in espresso blends because of their ability to produce crema, which would remove the need for robusta type beans.&#xD;&#xA;&#xD;&#xA;As for your answer, pygabriel has a more technical answer." />
  <row Id="11690" PostHistoryTypeId="2" PostId="5911" RevisionGUID="67ff1335-6b5c-4c4f-8665-32f502527090" CreationDate="2010-08-24T22:44:25.997" UserId="1393" Text="It is also helpful to have your batter be on the thicker side, because it gives it more chance to inflate up before it spreads out on the griddle." />
  <row Id="11691" PostHistoryTypeId="2" PostId="5912" RevisionGUID="262b48d8-19b8-4555-9ed9-822f0efb7f1c" CreationDate="2010-08-24T22:52:40.620" UserId="1101" Text="Diet drinks such as Diet Coke have a much shorter shelf life since the artificial sweetener degrades rapidly. I believe the expiration date is on the order of three months for cans. Not too much longer after that they taste pretty bad.&#xD;&#xA;&#xD;&#xA;The corn-syrup based soft drinks I usually see are undated or carry a coded date depending on the brand.&#xD;&#xA;&#xD;&#xA;How and whether soft drinks are dated varies by brand and possibly by bottler within a brand.&#xD;&#xA;&#xD;&#xA;If you're keeping the can as a collectible, be aware that the can will probably eventually develop a pinhole and the contents will be lost. Bottle collectors never empty the bottles since that adversely affects the value." />
  <row Id="11692" PostHistoryTypeId="2" PostId="5913" RevisionGUID="c389be0d-b081-4cd3-888d-e9e499046b51" CreationDate="2010-08-24T22:54:33.393" UserDisplayName="duallain" Text="The reason most recipes like this recommend against cornmeal is that flour burns in the oven.  However, I've found that if you use very small amounts of flour your baked good will turn out fine.  In fact, it might provide a bit of character to the dish." />
  <row Id="11693" PostHistoryTypeId="2" PostId="5914" RevisionGUID="b37cbe01-e136-46da-af71-8668b52b447f" CreationDate="2010-08-25T00:47:30.693" UserId="1887" Text="A friend of mine just told me about going to a party at the house of someone who definitely isn't a cook. This person put a live plant in the middle of the stove, and twined the tendrils of the plant around the burners in a decorative pattern. It's a pretty safe bet that this person isn't planning on doing much cooking!" />
  <row Id="11694" PostHistoryTypeId="16" PostId="5914" RevisionGUID="b37cbe01-e136-46da-af71-8668b52b447f" CreationDate="2010-08-25T00:47:30.693" UserId="-1" />
  <row Id="11695" PostHistoryTypeId="5" PostId="5906" RevisionGUID="6cd9596a-9c48-442c-b9e1-2ef4bac0838d" CreationDate="2010-08-25T01:08:30.113" UserId="364" Comment="Grammar: subject/verb agreement; also, one needed semicolon." Text="The crema is done by the fatty content of the coffee, the high pressure (a good expresso machine has about 15 bar of water pressure) help to extract much fat from the coffee.&#xD;&#xA;&#xD;&#xA;Also the quality of the coffee can influence the fatty contents; a mix of arabica and robusta type coffee can give a better crema than 100% arabica. " />
  <row Id="11696" PostHistoryTypeId="5" PostId="920" RevisionGUID="c674c71a-369e-4beb-82fb-071ae0bd9aa5" CreationDate="2010-08-25T01:20:56.547" UserId="211" Comment="added link to nytimes video and note about insects" Text="I don't believe there is a full proof way to determine 'ripeness' without taking a slice out of it. The best you can do is look for certain signs:&#xD;&#xA;&#xD;&#xA; - Ripe melons have a hollow sound when you tap or slap the outside&#xD;&#xA; - Look for the patch where the melon would have been on the ground (called the field spot). If it's a yellow colour its probably ripe, if it's white, it's probably not.&#xD;&#xA; - It should feel relatively heavy when lifted&#xD;&#xA; - Weird areas on the skin aren't necessarily bad. insects may have tried to start eating the fruit because it is ripe, but have only marred the surface.&#xD;&#xA;&#xD;&#xA;Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples, bananas etc. which contain ethylene. As a tip don't store melons with these kinds of fruit, they may well go 'soggy'.&#xD;&#xA;&#xD;&#xA;Extra: [NYtimes video on picking the right fruit][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://video.nytimes.com/video/2010/08/17/dining/1247468645900/choosing-the-perfect-watermelon.html?ex=1297742400&amp;en=9ce7a7dd4bd718bc&amp;ei=5087&amp;WT.mc_id=VI-D-I-NYT-MOD-MOD-M163-ROS-0810-HDR&amp;WT.mc_ev=click" />
  <row Id="11697" PostHistoryTypeId="2" PostId="5915" RevisionGUID="0412e572-89d8-4860-a24f-430a68b79492" CreationDate="2010-08-25T02:19:05.117" UserId="1887" Text="I haven't tried it with barbecue sauce, but I've had good luck freezing other sauces. Could you freeze it in batches large enough for one generous order of barbecued meat?" />
  <row Id="11698" PostHistoryTypeId="16" PostId="5915" RevisionGUID="0412e572-89d8-4860-a24f-430a68b79492" CreationDate="2010-08-25T02:19:05.117" UserId="-1" />
  <row Id="11699" PostHistoryTypeId="2" PostId="5916" RevisionGUID="3eb640dc-1549-4c3b-a68c-a96deb3e0b2e" CreationDate="2010-08-25T03:00:50.170" UserId="1259" Text="I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pan. However, if I don't use enough oil, then they start to burn. Once they've gotten to a certain point, they sweat out a lot of water. However, they often end up either burnt or greasy. How can I cook them properly so that neither of those things happens?" />
  <row Id="11700" PostHistoryTypeId="1" PostId="5916" RevisionGUID="3eb640dc-1549-4c3b-a68c-a96deb3e0b2e" CreationDate="2010-08-25T03:00:50.170" UserId="1259" Text="How should I sautee Portobello Mushrooms?" />
  <row Id="11701" PostHistoryTypeId="3" PostId="5916" RevisionGUID="3eb640dc-1549-4c3b-a68c-a96deb3e0b2e" CreationDate="2010-08-25T03:00:50.170" UserId="1259" Text="&lt;please-remove-this-tag&gt;&lt;mushrooms&gt;" />
  <row Id="11702" PostHistoryTypeId="2" PostId="5917" RevisionGUID="f01b563c-662f-46f1-8d0a-b2c2c42944c5" CreationDate="2010-08-25T03:12:28.070" UserId="426" Text="Mushrooms DO require a good amount of oil due to the fact that they will initially absorb it.  &#xD;&#xA;&#xD;&#xA;However make sure that you're adding salt to them right away to help begin drawing the juices out and start them over high heat, making sure that the pan is &quot;screaming&quot; hot before you ever add the oil and the mushrooms so that it will retain the heat even after the mushrooms are added to the pan.  As the juices begin to exude from the mushrooms they will take the place of the oil and as the juices evaporate, the oil will aid in browning of the mushrooms.  &#xD;&#xA;&#xD;&#xA;As they moisture begins to evaporate you can begin to decrease the temperature to avoid having to add more oil and keep them from sticking to the pan.  I think mushrooms taste best when they've been allowed to cook to the point where the moisture has evaporated and a really good browning has taken place (not burnt of course)." />
  <row Id="11703" PostHistoryTypeId="2" PostId="5918" RevisionGUID="4c1da840-7f15-4494-9bd0-6e5ea46fa791" CreationDate="2010-08-25T03:19:17.727" UserId="426" Text="Yes, the additional liquid came from the mussels and is going to enhance the flavor of your finished dish.  All you need to do is remove the mussels to a bowl, cover lightly to keep them warm, and then turn the heat up to high on your pan and reduce the liquid until it's concentrated before whisking in your butter. (I presume you added butter even though you didn't list it above?)  &#xD;&#xA;&#xD;&#xA;If not...finish it by whisking in softened (not too soft, but slightly) butter (known as &quot;mounting with butter&quot;  *monte au beurre)* which will emulsify with the concentrated cooking liquid and add a luxurious texture and richness to your sauce.  Finish by adding your chopped parsley and adjust seasoning according to taste." />
  <row Id="11704" PostHistoryTypeId="2" PostId="5919" RevisionGUID="c013bb3c-21c9-40f7-b089-4b3760161519" CreationDate="2010-08-25T03:27:07.400" UserId="690" Text="How do you dry blueberries in the oven?  Is there a proper technique or do I just bake them on low for a few hours?" />
  <row Id="11705" PostHistoryTypeId="1" PostId="5919" RevisionGUID="c013bb3c-21c9-40f7-b089-4b3760161519" CreationDate="2010-08-25T03:27:07.400" UserId="690" Text="How do I make dried blueberries in the oven?" />
  <row Id="11706" PostHistoryTypeId="3" PostId="5919" RevisionGUID="c013bb3c-21c9-40f7-b089-4b3760161519" CreationDate="2010-08-25T03:27:07.400" UserId="690" Text="&lt;fruit&gt;&lt;blueberries&gt;&lt;drying&gt;" />
  <row Id="11707" PostHistoryTypeId="2" PostId="5920" RevisionGUID="2ff2d230-37d3-4af0-8a86-568c6d72b05b" CreationDate="2010-08-25T03:33:05.017" UserId="426" Text="Traditional Moules a la mariniere is finished by reducing the cooking liquid until it is concentrated and then &quot;mounting&quot; it with butter (*monte au beurre)*.&#xD;&#xA;&#xD;&#xA;Mouclade is a traditional mussel preparation from the region of Bordeaux where the cooking liquid is enriched at the end with heavy cream and sometimes egg yolks, thus the reason the judges on your show were commenting that the cream was incorrect." />
  <row Id="11708" PostHistoryTypeId="2" PostId="5921" RevisionGUID="4086bdd3-a4ec-407d-993b-720aaf4a5040" CreationDate="2010-08-25T03:42:18.287" UserId="426" Text="While you could probably do dried blueberries in a VERY low oven (150F), you'll most likely need to prop the door open slightly to allow moisture to escape.  You'd be best to do them in an actual food dehydrator which will have a fan to expell the moisture being released from the food.&#xD;&#xA;&#xD;&#xA;Keep in mind however that if dried as they are, they will shrivel up into fairly hard little bits.  If your goal is something similar to the dried blueberries that you can buy in retail stores, they will have to be treated in a sugar syrup to maintain the chewy texture and keep them from totally drying out.  I'm not sure if the commercial producers are first drying and then soaking in a sugar solution and perhaps drying again so that the sugar is drawn into the cells of the berry.  Whatever the case...commercial dried cranberries and blueberries maintain the chewy texture due to being treated with a sugar solution at some point.&#xD;&#xA;&#xD;&#xA;If you are looking for ways to handle a bumper crop or bulk buy on blueberries, I would recommend freezing them and stick to buying commercially processed dried berries for the best results, least effort, and greatest bang for your buck." />
  <row Id="11709" PostHistoryTypeId="2" PostId="5922" RevisionGUID="e3cb5f04-0eae-49a9-a981-07b10cb1031c" CreationDate="2010-08-25T05:16:00.087" UserId="2122" Text="I always pick out watermelons based on the tips that people provide (dried up ends, root area gives in slightly when pressed, heavy for their size, etc.) but often times, I still end up with an overly ripe or unripe watermelon.&#xD;&#xA;&#xD;&#xA;So, instead of how to pick out a good watermelon, what &quot;bad&quot; signs should I avoid for 1) an unripe melon and/or 2) an overly ripe one? Many thanks!" />
  <row Id="11710" PostHistoryTypeId="1" PostId="5922" RevisionGUID="e3cb5f04-0eae-49a9-a981-07b10cb1031c" CreationDate="2010-08-25T05:16:00.087" UserId="2122" Text="What are the telltale signs of a bad watermelon?" />
  <row Id="11711" PostHistoryTypeId="3" PostId="5922" RevisionGUID="e3cb5f04-0eae-49a9-a981-07b10cb1031c" CreationDate="2010-08-25T05:16:00.087" UserId="2122" Text="&lt;watermelon&gt;" />
  <row Id="11712" PostHistoryTypeId="2" PostId="5923" RevisionGUID="c3875508-348c-48be-8502-801bcb67d156" CreationDate="2010-08-25T05:20:43.027" UserId="183" Text="Crema is a food foam.  For crema to form and survive long enough for us to enjoy the espresso, something needs to hold the bubbles of the foam together.  In most food foams proteins help hold up the bubbles, but in crema it is a mixture of [proteins and oils](http://dx.doi.org/10.1016/j.jfoodeng.2007.06.001). This makes it hard to predict what makes good crema.  From practice, good crema comes from:&#xD;&#xA;&#xD;&#xA;* Enough pressure and well timed extraction&#xD;&#xA;* Fresh grind with a good grain size distribution&#xD;&#xA;* Darker roasts&#xD;&#xA;&#xD;&#xA;There are also tradeoffs between stability of the crema and the amount of crema produced. The two don't seem to go together.  The crema also should have bubbles that pop and sprinkle the coffee aromatics into the air and our noses (like champagne).  The higher pressure extraction helps extract and emulsify the oils (about 0.1g in one shot).  The darker roasts help with the Maillard reaction which creates the still unknown molecules that give crema its color and volume.&#xD;&#xA;" />
  <row Id="11713" PostHistoryTypeId="2" PostId="5924" RevisionGUID="47eced60-4e17-40d9-9c35-70fd8a6bfcdb" CreationDate="2010-08-25T07:14:10.180" UserDisplayName="daniel" Text="no... deep frying is necessary because you need the water inside the noodles to flash to steam, which creates the puff. baking is a slow and indirect heat and therefore will not work." />
  <row Id="11714" PostHistoryTypeId="2" PostId="5925" RevisionGUID="ac8e33c0-c787-4634-b9f4-3585b2ee74fa" CreationDate="2010-08-25T07:16:07.070" UserDisplayName="daniel" Text="What you need, my good man, is a candy fork.&#xD;&#xA;&#xD;&#xA;Basically it's a two-tined fork with incredibly thin tines. Dip, lift, allow excess to drip off, place on parchment (you will get a tiny 'foot' but this is normal). &#xD;&#xA;&#xD;&#xA;unless you're talking about absolutely perfect spheres? to my knowledge this is not doable by hand, you will need industrial machinery. and the two hemispheres method will leave you with a seam.&#xD;&#xA;&#xD;&#xA;i have heard one solution for the tiny hole left by a thin skewer is another tiny dab of chocolate and a quick blast with a hair dryer to smooth out any imperfections, but i have never tried it myself." />
  <row Id="11715" PostHistoryTypeId="5" PostId="5920" RevisionGUID="b59e3ff7-0c05-479f-b7cd-c8375f91eb20" CreationDate="2010-08-25T07:19:05.940" UserDisplayName="daniel" Comment="spelling; it's 'monter', the infinitive" Text="Traditional Moules a la mariniere is finished by reducing the cooking liquid until it is concentrated and then &quot;mounting&quot; it with butter (*monter au beurre)*.&#xD;&#xA;&#xD;&#xA;Mouclade is a traditional mussel preparation from the region of Bordeaux where the cooking liquid is enriched at the end with heavy cream and sometimes egg yolks, thus the reason the judges on your show were commenting that the cream was incorrect." />
  <row Id="11716" PostHistoryTypeId="2" PostId="5926" RevisionGUID="16a66d4e-c73e-4c15-bc64-71fa5d7c0d20" CreationDate="2010-08-25T07:22:41.253" UserId="1329" Text="The 'suckers' on squid tentacles seem to each have small shell-like (_chitinous?_) 'rings' inside them that can be removed by pulling or rubbing the tentacles. This takes a lot of time and I am wondering if it is necessary?&#xD;&#xA;&#xD;&#xA;Also, how much of the mouth/head is generally good to eat? It seems that the ring where the tentacles connect is quite edible but there are also some much harder/tougher parts of flesh nearby." />
  <row Id="11717" PostHistoryTypeId="1" PostId="5926" RevisionGUID="16a66d4e-c73e-4c15-bc64-71fa5d7c0d20" CreationDate="2010-08-25T07:22:41.253" UserId="1329" Text="How do you prepare squid tentacles?" />
  <row Id="11718" PostHistoryTypeId="3" PostId="5926" RevisionGUID="16a66d4e-c73e-4c15-bc64-71fa5d7c0d20" CreationDate="2010-08-25T07:22:41.253" UserId="1329" Text="&lt;preparation&gt;&lt;seafood&gt;" />
  <row Id="11719" PostHistoryTypeId="2" PostId="5927" RevisionGUID="ae5706b6-33bc-46f6-be66-325588f157b9" CreationDate="2010-08-25T07:40:13.357" UserId="1805" Text="I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results also after whipping for sometime. I suspect that I'm doing it wrong.&#xD;&#xA;&#xD;&#xA;Is there a correct way to use a whisk? How to avoid so much fatigue? About the quantity of the food to whip?" />
  <row Id="11720" PostHistoryTypeId="1" PostId="5927" RevisionGUID="ae5706b6-33bc-46f6-be66-325588f157b9" CreationDate="2010-08-25T07:40:13.357" UserId="1805" Text="How to correctly use a whisk?" />
  <row Id="11721" PostHistoryTypeId="3" PostId="5927" RevisionGUID="ae5706b6-33bc-46f6-be66-325588f157b9" CreationDate="2010-08-25T07:40:13.357" UserId="1805" Text="&lt;cooking-techniques&gt;&lt;learning&gt;" />
  <row Id="11722" PostHistoryTypeId="2" PostId="5928" RevisionGUID="245256a2-6be0-420e-b706-ef9577ded332" CreationDate="2010-08-25T07:41:36.067" UserDisplayName="daniel" Text="No you do not need to remove them, unless you're talking about very large squid.&#xD;&#xA;&#xD;&#xA;Good to eat? I prefer the flesh and not the tentacles, but basically anything that isn't what you remove when cleaning (the internal 'bone' and assorted goop attached to it) is fine.&#xD;&#xA;&#xD;&#xA;Best method for cooking is very, very fast--squid needs fast nigh heat, usually no more than 40-60 seconds depending on size. Dust with cornstarch and deep fry very fast, or sautee in butter very fast. Too long and you will be chewing rubber." />
  <row Id="11723" PostHistoryTypeId="2" PostId="5929" RevisionGUID="7a555a92-6789-49ad-ac8b-85a7eab52803" CreationDate="2010-08-25T07:43:57.997" UserDisplayName="daniel" Text="Use a larger bowl than you'd think (or less starting product); you want your product to be able to move around. Hold the bowl on an angle so your whisk can shear through the liquid as much as possible. Other than that, you want to go in a fast circular motion, dipping in and out of the liquid in order to incorporate air.&#xD;&#xA;&#xD;&#xA;Only way to avoid the fatigue is practice. You should see one of our prep cooks! She used to be patissier for a very rustic chef--no electric mixers in that kitchen. I've seen her whisk meringue by hand and then move on to making aioli without blinking. Girl's got _pipes_ I tell you." />
  <row Id="11724" PostHistoryTypeId="2" PostId="5930" RevisionGUID="5871df51-20a4-474d-8b59-b8dea74e10e9" CreationDate="2010-08-25T07:56:12.340" UserId="2164" Text="Beans should be roasted within the last week. Ideal age is about 3-4 days past roasting, and of course they should be ground right before extraction." />
  <row Id="11725" PostHistoryTypeId="2" PostId="5931" RevisionGUID="2eca4905-d4d2-47f7-8816-8e14e508c8d4" CreationDate="2010-08-25T09:03:21.687" UserId="2168" Text="How can one check if the food is not having excess levels of pesticides.?&#xD;&#xA;&#xD;&#xA;The need of the hour is to have some machine/tool that checks what is the composition of the food that we are eating and advices us to stop or go ahead with it. I am not sure if there is anything created like that? To take the examples of the news: [Salmonella in eggs][1] &#xD;&#xA;&#xD;&#xA;How can we ensure that the food that we eat is not unhealthy?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.naturalnews.com/029539_salmonella_eggs.html&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;- Ana" />
  <row Id="11726" PostHistoryTypeId="1" PostId="5931" RevisionGUID="2eca4905-d4d2-47f7-8816-8e14e508c8d4" CreationDate="2010-08-25T09:03:21.687" UserId="2168" Text="Checking food nutrients  " />
  <row Id="11727" PostHistoryTypeId="3" PostId="5931" RevisionGUID="2eca4905-d4d2-47f7-8816-8e14e508c8d4" CreationDate="2010-08-25T09:03:21.687" UserId="2168" Text="&lt;nutrition&gt;" />
  <row Id="11728" PostHistoryTypeId="2" PostId="5932" RevisionGUID="609b473e-dce8-4cb3-bdd0-ac52db956e0d" CreationDate="2010-08-25T09:13:15.640" UserId="2167" Text="Cooking great tasting food is an art of it's own, but to create a restaurant quality dish requires the food to be professionally presented.&#xD;&#xA;&#xD;&#xA;I have no formal training in cooking and really struggle trying to make my dishes look as stunning as you would see on the food channels or gourmet magazines, so I ask:&#xD;&#xA;&#xD;&#xA;*Are there any rules of thumb that a novice chef could use to enhance the presentation of a dish?*&#xD;&#xA;&#xD;&#xA;For example: balancing colours of food, drizzling this or that, stacking items vertically." />
  <row Id="11729" PostHistoryTypeId="1" PostId="5932" RevisionGUID="609b473e-dce8-4cb3-bdd0-ac52db956e0d" CreationDate="2010-08-25T09:13:15.640" UserId="2167" Text="Are there any 'golden rules' for food presentation?" />
  <row Id="11730" PostHistoryTypeId="3" PostId="5932" RevisionGUID="609b473e-dce8-4cb3-bdd0-ac52db956e0d" CreationDate="2010-08-25T09:13:15.640" UserId="2167" Text="&lt;technique&gt;&lt;presentation&gt;&lt;thumb-rule&gt;" />
  <row Id="11731" PostHistoryTypeId="2" PostId="5933" RevisionGUID="5767a985-8c4b-439a-9918-c84299129c97" CreationDate="2010-08-25T09:53:05.000" UserId="1266" Text="There's one word I keep constantly in my mind when presenting a dish.&#xD;&#xA;&#xD;&#xA;**Balance**&#xD;&#xA;&#xD;&#xA;For example: &#xD;&#xA;&#xD;&#xA;- *If all the food is in an ungainly heap on one side of the plate* - the plate isn't visually balanced&#xD;&#xA;- *A big steak with a tiny amount of sauce* - the plate isn't balanced from the POV of the &quot;eating&quot; as there won't be enough sauce for the steak.&#xD;&#xA;- *Too much sauce for the meat* - almost worse than the reverse as the likelihood of spillage is higher, and the diner may find it hard to actually cut the meat without sending sauce flying everywhere&#xD;&#xA;&#xD;&#xA;It's also important when presenting a dish, to think about how the dish will work from the moment you put it in front of the person eating it, until the moment it's taken away. For example, if you have two fantastic vibrantly coloured sauces that will start on the plate separately, but end up mixing together whilst being eaten and turn an unpleasant colour, steer well clear." />
  <row Id="11732" PostHistoryTypeId="2" PostId="5934" RevisionGUID="299992bd-d705-49e6-b835-4ea65151525a" CreationDate="2010-08-25T09:55:37.477" UserId="2010" Text="One I've heard is that only present items in odd numbers, so 3 carrots or whatever you are presenting -  I heard this off the Uk programme masterchef - Michel roux jr.  said it so it has some weight behind it.  &#xD;&#xA;&#xD;&#xA;I also try and keep my plates simple but it depends on the style of food you are going for - I tend towards simple, rustic (but tasty)." />
  <row Id="11733" PostHistoryTypeId="2" PostId="5935" RevisionGUID="114055eb-89c5-4637-be48-d70491a233a3" CreationDate="2010-08-25T09:59:21.560" UserId="2010" Text="I belive you also want to move more at the wrist than at the elbow." />
  <row Id="11734" PostHistoryTypeId="2" PostId="5936" RevisionGUID="2b940db3-b4ea-4c68-858e-9ab473e11337" CreationDate="2010-08-25T11:00:02.453" UserId="2010" Text="You dont say how many mussels you are cooking,  it could be you are adding too much wine for the amount of mussels." />
  <row Id="11735" PostHistoryTypeId="2" PostId="5937" RevisionGUID="519dbaa5-eadc-4760-b5bc-fb9c3d5cd42f" CreationDate="2010-08-25T11:14:23.023" UserDisplayName="julz" Text="Clean and appealling: I've noticed that restaurants often wipe the inside of a bowl to make sure that there are no splashes or unevenness of any liquids to be presented. A small touch, but it makes the dish look that bit more polished." />
  <row Id="11736" PostHistoryTypeId="16" PostId="5933" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T11:18:43.157" UserId="60" />
  <row Id="11737" PostHistoryTypeId="16" PostId="5934" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T11:18:43.157" UserId="60" />
  <row Id="11738" PostHistoryTypeId="16" PostId="5937" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T11:18:43.157" UserId="60" />
  <row Id="11739" PostHistoryTypeId="16" PostId="5932" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T11:18:43.157" UserId="60" />
  <row Id="11740" PostHistoryTypeId="2" PostId="5938" RevisionGUID="0abbef13-149a-4c2b-a0ad-5a3c37392c04" CreationDate="2010-08-25T11:18:46.790" Text="Shake it. If you hear things moving inside, it's overly ripe.&#xD;&#xA;&#xD;&#xA;Press it. If it squeaks a little, it's just OK. If it doesn't, it's either unripe or already wilting.&#xD;&#xA;&#xD;&#xA;Knock on it with your finger, like if you'd be knocking on a door. It has to sound just a tiny little bit hollow. Too hollow means overly ripe, not hollow at all means unripe.&#xD;&#xA;" />
  <row Id="11741" PostHistoryTypeId="2" PostId="5940" RevisionGUID="9e0239c3-8c0d-4a90-a8f0-bd9a49c7d132" CreationDate="2010-08-25T11:25:24.533" Text="If it's shiny, it's not used. If it's clean and tidy like a surgery room, it's not used. No real cook can stay away from his kitchen, and nobody doing cooking as a hobby has the time to tidy everything up all the time.&#xD;&#xA;&#xD;&#xA;Used kitchens are organized in such a way that things are easy to reach. Which isn't always the ideally ordered arrangement.&#xD;&#xA;&#xD;&#xA;It is also my experience that anybody cooking as a hobby tends to gather too many gadgets and utensils for the space provided by the kitchen. So a stuffed kitchen is usually a used one.&#xD;&#xA;" />
  <row Id="11742" PostHistoryTypeId="16" PostId="5940" RevisionGUID="9e0239c3-8c0d-4a90-a8f0-bd9a49c7d132" CreationDate="2010-08-25T11:25:24.533" UserId="-1" />
  <row Id="11743" PostHistoryTypeId="2" PostId="5939" RevisionGUID="72c784bd-92b3-4286-af80-112b02d016e5" CreationDate="2010-08-25T11:25:24.773" UserId="60" Text="Practically, you can't. You should clean produce appropriately to remove surface pesticides, and cook food thoroughly to prevent illness from food-borne pathogens.&#xD;&#xA;&#xD;&#xA;Checking for levels of pesticides or presence of pathogens would have to occur in a lab, involving microscopes, chemistry techniques, and bacterial cultures. This is impractical to do in the home, plus it would likely destroy the food you were testing." />
  <row Id="11744" PostHistoryTypeId="5" PostId="5931" RevisionGUID="e399bd72-3bc9-4057-9343-0fefa9ff69eb" CreationDate="2010-08-25T11:26:13.430" UserId="60" Comment="signatures are inappropriate" Text="How can one check if the food does not have excess levels of pesticides?&#xD;&#xA;&#xD;&#xA;The need of the hour is to have some machine/tool that checks what is the composition of the food that we are eating and advices us to stop or go ahead with it. I am not sure if there is anything created like that? To take the examples of the news: [Salmonella in eggs][1] &#xD;&#xA;&#xD;&#xA;How can we ensure that the food that we eat is not unhealthy?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.naturalnews.com/029539_salmonella_eggs.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11745" PostHistoryTypeId="10" PostId="5922" RevisionGUID="31dd3f57-e369-41b1-af8b-4ba1038ebbbd" CreationDate="2010-08-25T11:27:28.317" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1342,&quot;DisplayName&quot;:&quot;Stefano Borini&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11746" PostHistoryTypeId="5" PostId="5922" RevisionGUID="01a745d0-6787-4305-aef7-ee0dfbbff8f9" CreationDate="2010-08-25T11:27:28.440" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do I pick a watermelon at the supermarket?](http://cooking.stackexchange.com/questions/914/how-do-i-pick-a-watermelon-at-the-supermarket)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I always pick out watermelons based on the tips that people provide (dried up ends, root area gives in slightly when pressed, heavy for their size, etc.) but often times, I still end up with an overly ripe or unripe watermelon.&#xD;&#xA;&#xD;&#xA;So, instead of how to pick out a good watermelon, what &quot;bad&quot; signs should I avoid for 1) an unripe melon and/or 2) an overly ripe one? Many thanks!" />
  <row Id="11747" PostHistoryTypeId="2" PostId="5941" RevisionGUID="5c4468f9-0a5c-4589-9345-25330f7108de" CreationDate="2010-08-25T11:59:01.047" Text="Put some paprika, some ground white pepper, the sage leaves and a comparable quantity of garlic plus white wine to cover everything into the blender. Blend them thoroughly. Get yourself some slices of pork neck - half an inch thick. Knead the pork slices through with the sauce. Put into a plastic bag and refrigerate overnight. Slice up two tomatoes and an onion. Chop up some parsley - so that a tablespoon of chopped parsley should result. Mix parsley, tomatoes, onion, half a teaspoon of ground pepper, a tiny little bit of salt, a teaspoon of balsamic vinegar and two tablespoons of olive oil in a bowl. If you like sweet, add half a teaspoon of honey to the mix. Grill the meat on an open grill - not a smoker - at somewhat above medium heat. Add salt only after grilling. Eat everything with just some whole wheat bread.&#xD;&#xA;&#xD;&#xA;Just had some this morning at breakfast. I'll skip lunch - was too tasty and too much.&#xD;&#xA;" />
  <row Id="11748" PostHistoryTypeId="16" PostId="5941" RevisionGUID="5c4468f9-0a5c-4589-9345-25330f7108de" CreationDate="2010-08-25T11:59:01.047" UserId="-1" />
  <row Id="11749" PostHistoryTypeId="2" PostId="5942" RevisionGUID="b494e9b8-1b9f-42ac-9e5e-47c838a6c7c1" CreationDate="2010-08-25T12:05:44.887" Text="Cast iron is ideal for slow cooking, or dishes where there's real danger of burning and sticking. I'd go with stainless steel for almost anything else. Copper ... I can't really see the use of it if you're not a professional cook.&#xD;&#xA;&#xD;&#xA;What you should definitely have in your kitchen, besides stainless steel/copper and cast iron: an earthenware or heat-resistant pot or casserole for really slow older (middle age or antiquity) recipes, and a heavy sheet metal iron pan with no coating. Such a pan is for frying what cast iron is for braising, cooking and whatnot.&#xD;&#xA;" />
  <row Id="11750" PostHistoryTypeId="2" PostId="5943" RevisionGUID="219c2618-67ee-4d26-9409-3ba22f58dfdb" CreationDate="2010-08-25T12:20:58.763" Text="Rub thoroughly with butter mixed with whatever spices you want to use (garlic, ground black pepper, chopped parsley leaves, I also use a little paprika for color) - just enough butter to spread the spices evenly, not too much. Pour some white wine over the chicken before starting to bake/roast it. Take out every 10 minutes, spill the sauce forming in the pan over it using a tablespoon. Turn breast-up only for the last ten minutes. This will give you an all around juicy chicken plus a nice brown crispy skin.&#xD;&#xA;&#xD;&#xA;Check the meat every now and then by sticking a toothpick into it. If it goes in easily, the meat is about ready, and you should turn the chicken for the final browning of the breast skin. If no juice comes out after you extract the toothpick, it's overdone already.&#xD;&#xA;&#xD;&#xA;Nevertheless, you'll never get the breast to be as juicy as the legs. Chicken breast is simply a drier meat - which is why some people don't like it.&#xD;&#xA;&#xD;&#xA;I usually don't put salt on the chicken from the beginning, since salt tends to make the meat less tender if added before cooking.&#xD;&#xA;&#xD;&#xA;Depending on size, age and origin (supermarket, young and small chicken need lower temperatures and shorter roasting/baking, farmer's market older and larger chicken need longer roasting/baking at higher temperature) I do my chicken for about 1.5 to 2 hours at 180 to 200 degrees Celsius. You'll need to do some experiments before you get it right.&#xD;&#xA;" />
  <row Id="11751" PostHistoryTypeId="2" PostId="5944" RevisionGUID="8950441a-6199-4d06-b2a1-708afeef7195" CreationDate="2010-08-25T12:23:39.927" UserId="1816" Text="I have made dried blueberries in the oven by simply placing them on a baking sheet and drying for about 12 hours at the lowest temperature my oven would go (250).  12 hours at 250 was way too long.  While the berries are edible and a similar texture to what you would get if you put them in a dehydrator, they taste a bit burnt.  If you can find the magic temperature and time combo, I like the taste of bluberries dried in a dehydrator or done correctly in an oven quite a bit.&#xD;&#xA;&#xD;&#xA;After that experiment, I've decided to stick to making fruit leather.  I use the basic guidelines from [Simply Recipes][1] and actually dry the leather in the back of my car on a hot day.  It tastes great!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/how_to_make_fruit_leather/" />
  <row Id="11752" PostHistoryTypeId="2" PostId="5945" RevisionGUID="308bc39d-d8e1-46ec-a10d-ada25907a5b0" CreationDate="2010-08-25T12:40:40.250" UserId="611" Text="Some foods are known for risks of unpleasant germs. These foods (like eggs, fish, meat etc.) should be eaten cooked.&#xD;&#xA;&#xD;&#xA;Regarding pesticides and such, there really isn't a good way to get rid of them, and if you're really worried, you need to find a trusted source of organic (unsprayed) vegetables and fruit. This is probably easier than you think, but there is usually a price premium involved.&#xD;&#xA;These days, most commercial pesticides aren't terribly toxic and are probably on the same level as food colouring. Best avoided, but not exactly lethal.&#xD;&#xA;&#xD;&#xA;As with most other things, the solution with pesticides is prevention as opposed to treatment. That is, avoid rather than clean off.&#xD;&#xA;" />
  <row Id="11753" PostHistoryTypeId="2" PostId="5946" RevisionGUID="223a8965-5043-42f6-91c6-21bc76eb2e94" CreationDate="2010-08-25T12:41:47.100" UserId="2148" Text="A little drizzle of balsamic vinegar on an otherwise clean-white plate goes a long way." />
  <row Id="11754" PostHistoryTypeId="16" PostId="5946" RevisionGUID="223a8965-5043-42f6-91c6-21bc76eb2e94" CreationDate="2010-08-25T12:41:47.100" UserId="-1" />
  <row Id="11755" PostHistoryTypeId="2" PostId="5947" RevisionGUID="e9075b47-b442-459e-8b5c-5ae7e1fe7d9a" CreationDate="2010-08-25T12:56:15.460" UserId="2148" Text="http://www.psfk.com/wp-content/uploads/2010/04/heidi_kenney_organic_food_chart_1.jpg&#xD;&#xA;&#xD;&#xA;This picture is a quick and dirty cheat sheet that shows which foods generally have the most pesticides used.&#xD;&#xA;&#xD;&#xA;As far as meat goes, most of the illnesses are byproducts of factory farming methods. Beef should ideally be grass-fed and pastured. Cows don't naturally eat grains so the corn-fed varieties have a skewed omega-3/omega-6 fat balance. Corn-fed cows also have weakened immune systems which necessitates the antibiotics that many people try to avoid.&#xD;&#xA;&#xD;&#xA;[www.eatwild.com][1] has a list of farms in your area that support pastured livestock. It will generally be more expensive than store bought products, &#xD;&#xA;but if you are looking for higher quality food, it is the way to go.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eatwild.com" />
  <row Id="11756" PostHistoryTypeId="2" PostId="5948" RevisionGUID="e818c481-d814-4f3f-ac01-bb9dd9ba058c" CreationDate="2010-08-25T13:02:42.330" UserId="1259" Text="I had another shot at portobellos last night (which prompted this question). I found that using a spray bottle to oil the mushrooms rather than just pouring oil in to the pan seemed  to work much better. I'm not entirely sure why this worked, but I'm guessing that by pouring in to the pan, the mushrooms only absorb the oil on the side that's touching the pan, and the other sides may burn. When using a spray, you can evenly coat the mushrooms so that they don't absorb the oil unevenly and avoid burning. &#xD;&#xA;&#xD;&#xA;I use an [oil mister][1], rather than prepackaged cooking spray, so it's actually the same oil that I would otherwise just pour in the pan. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.williams-sonoma.com/products/oil-mister/" />
  <row Id="11757" PostHistoryTypeId="2" PostId="5949" RevisionGUID="f257e47f-cdce-400b-83d5-28a4a332d2ce" CreationDate="2010-08-25T13:07:59.480" UserId="1259" Text="Try to get some verticality in your dish. Everything just laid on a plate is boring. Instead stack your meat on top of your potatoes, stand a large asparagus spear upright, put some onion straws on top of your dish. Anything that gets some differing heights to your dish will make it more visually appealing.&#xD;&#xA;&#xD;&#xA;Use your colors. Avoid dishes that come out with nasty colors, or do something to correct them. My wife likes to select vegetables that have complimentary colors. It makes the dish look more interesting than if it is mono-tone. You can sprinkle fresh herbs over the top to add some more color and flavor. " />
  <row Id="11758" PostHistoryTypeId="16" PostId="5949" RevisionGUID="f257e47f-cdce-400b-83d5-28a4a332d2ce" CreationDate="2010-08-25T13:07:59.480" UserId="-1" />
  <row Id="11759" PostHistoryTypeId="5" PostId="5949" RevisionGUID="99cc0429-e183-4f2e-9d3c-dcdac2a17e59" CreationDate="2010-08-25T13:20:25.647" UserId="1259" Comment="added 980 characters in body" Text="Try to get some verticality in your dish. Everything just laid on a plate is boring. Instead stack your meat on top of your potatoes, stand a large asparagus spear upright, put some onion straws on top of your dish. Anything that gets some differing heights to your dish will make it more visually appealing.&#xD;&#xA;&#xD;&#xA;Use your colors. Avoid dishes that come out with nasty colors, or do something to correct them. My wife likes to select vegetables that have complimentary colors. It makes the dish look more interesting than if it is mono-tone. You can sprinkle fresh herbs over the top to add some more color and flavor. &#xD;&#xA;&#xD;&#xA;Add some flair. You see this all the time with desserts in restaurants but can do it with thick sauces on a main dish too. Put sauce on your dish in a nice pattern and then run a tine of a fork through it at a perpendicular angle to make sharp streaks through it. Dollop a sauce in a spiral pattern in every smaller amounts so that you get smaller circles around the edge. &#xD;&#xA;&#xD;&#xA;Watch Grant Achatz at Alinea [preparing a dessert straight on the table][1]. If this won't inspire you, nothing will.  He uses all three things I mentioned to make this interesting. Not to mention that he's doing it straight on to a silpat table cloth. And one of America's greatest chefs makes dessert for you table side, there's more than a little &quot;presentation&quot; in that alone. We ate there for our anniversary, and he signed a copy of his book for us, even his signature uses the circles and lines so common in dessert prep. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=dgapz6WIbO0&amp;feature=related" />
  <row Id="11760" PostHistoryTypeId="2" PostId="5950" RevisionGUID="dad276db-f483-4cde-a842-45e6fd37d385" CreationDate="2010-08-25T13:31:41.303" UserId="87" Text="I usually don't add anything to the plate that doesn't flow with the food. i.e. i hate it when  cooks add one piece of parsley on top of a meal. I love parsley, either give me a plate of it, or don't put it at all. I digress, but here are some of the things I live by:&#xD;&#xA;&#xD;&#xA;- You need to present your plate in the matter, it should be eaten:&#xD;&#xA; - Appetizers, let's say you're serving a shrimp, dip and eat, you'll serve the shrimp on one end of your plate, the associated veggie / food item in the meal, and the sauce at the other end.&#xD;&#xA; - in desserts, don't squeeze the hell out of a choco sauce bottle all over the plate, rather put the chocolate sauce in the center of the plate and place the dessert over it&#xD;&#xA;- Plate should not make it look that you either have too much or too little food&#xD;&#xA; - This is important with salads and pastas, as you can make the same amount of food look to little or too much&#xD;&#xA; - plate temperatures, hot food goes on hot plates and cold foods goes on cold plates&#xD;&#xA;- Veggies, you need to know which ones could be grated, slivered, julienned, and chopped or on the other hand, you can get a radish or tomato peal and make a tulip out of the whole god-darn thing.&#xD;&#xA;- you should make the food look edible, regardless of how good/ bad it tastes. Take sushi for example, whether you like it or not, a nice boat of sushi, is usually something very sexy to look at. On the other hand consider creole, a mishmash of brown stuff on top of rice, so you need to a bit of color, hide the rice under the food, put it in a deep bowl, even in a bread made bowl. &#xD;&#xA;- if something is layered, show it (Especially for desserts)&#xD;&#xA;- If you're gonna paint brush let's say a brown jus with a steak or a piece of lamb, then do it in a fashion where the eater understands that he or she needs to dip the piece of meet into the sauce.&#xD;&#xA;- Don't put stuff on there that doesn't belong, but only makes the dish look pretty&#xD;&#xA;- let the main player stand out. let's say you're serving a shrimp pasta, you could always have the shrimp buried in the dish with the tails standing out.&#xD;&#xA;&#xD;&#xA;anyways i digress, I'm sorry" />
  <row Id="11761" PostHistoryTypeId="16" PostId="5950" RevisionGUID="dad276db-f483-4cde-a842-45e6fd37d385" CreationDate="2010-08-25T13:31:41.303" UserId="-1" />
  <row Id="11762" PostHistoryTypeId="5" PostId="5949" RevisionGUID="8c31c44c-b0c6-4fe4-8b6a-f9146290c84c" CreationDate="2010-08-25T14:23:01.017" UserId="1259" Comment="deleted 1 characters in body" Text="Try to get some verticality in your dish. Everything just laid on a plate is boring. Instead stack your meat on top of your potatoes, stand a large asparagus spear upright, put some onion straws on top of your dish. Anything that gets some differing heights to your dish will make it more visually appealing.&#xD;&#xA;&#xD;&#xA;Use your colors. Avoid dishes that come out with nasty colors, or do something to correct them. My wife likes to select vegetables that have complimentary colors. It makes the dish look more interesting than if it is mono-tone. You can sprinkle fresh herbs over the top to add some more color and flavor. &#xD;&#xA;&#xD;&#xA;Add some flair. You see this all the time with desserts in restaurants but can do it with thick sauces on a main dish too. Put sauce on your dish in a nice pattern and then run a tine of a fork through it at a perpendicular angle to make sharp streaks through it. Dollop a sauce in a spiral pattern in ever smaller amounts so that you get smaller circles around the edge. &#xD;&#xA;&#xD;&#xA;Watch Grant Achatz at Alinea [preparing a dessert straight on the table][1]. If this won't inspire you, nothing will.  He uses all three things I mentioned to make this interesting. Not to mention that he's doing it straight on to a silpat table cloth. And one of America's greatest chefs makes dessert for you table side, there's more than a little &quot;presentation&quot; in that alone. We ate there for our anniversary, and he signed a copy of his book for us, even his signature uses the circles and lines so common in dessert prep. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=dgapz6WIbO0&amp;feature=related" />
  <row Id="11763" PostHistoryTypeId="2" PostId="5951" RevisionGUID="02d35627-4cc1-4519-ab21-9a824ac0086a" CreationDate="2010-08-25T14:30:56.873" UserId="27" Text="I want to make [Sweet Potato Pie][1] for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for Sweet Potato Pie. For instance if I make the pie tomorrow would it taste just as good for Monday if I freeze it after it cools and defrost it Sunday night? Or are there other methods I should utilize?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sweet_potato_pie" />
  <row Id="11764" PostHistoryTypeId="1" PostId="5951" RevisionGUID="02d35627-4cc1-4519-ab21-9a824ac0086a" CreationDate="2010-08-25T14:30:56.873" UserId="27" Text="Storage of Sweet Potato Pie" />
  <row Id="11765" PostHistoryTypeId="3" PostId="5951" RevisionGUID="02d35627-4cc1-4519-ab21-9a824ac0086a" CreationDate="2010-08-25T14:30:56.873" UserId="27" Text="&lt;storage-method&gt;&lt;vegetables&gt;&lt;pie&gt;" />
  <row Id="11766" PostHistoryTypeId="2" PostId="5952" RevisionGUID="69a50ab5-9938-480e-bd85-9c7631850af5" CreationDate="2010-08-25T14:32:49.080" UserId="220" Text="Keep in mind that whipping cream or egg whites by hand may take longer than you expect.&#xD;&#xA;&#xD;&#xA;That said, there *is* a proper way to whisk egg whites, and it is quite likely that taking breaks due to your fatigue is interfering. &#xD;&#xA;&#xD;&#xA;See [this site][1] for detailed instructions. In particular, see below for an excerpt on one possible problem (although there are numerous things that can potentially go wrong).  &#xD;&#xA;&#xD;&#xA;&gt; We will split the whisking of egg whites into two parts. The first covers the disintegration of the mucous mass up to the point when it becomes a grayish, roundish mass. This part requires mixing with an easy and rhythmic effort. The second part covers the conversion of the round, gray mass into a smooth, light, firm, stunningly white batter. This second part, unlike the first, requires a very vigorous and accelerated effort.&#xD;&#xA;&#xD;&#xA;&gt;**During both these periods, the whisking, even though different in strength and speed, must not be interrupted.** Under no circumstances should you stop once you have begun to whisk. Stopping causes the whites to disintegreate. Instead of rising and firming up more and more, their mass will remain semi-solid and will take on a blotchy, grainy look.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.101cookbooks.com/archives/001315.html" />
  <row Id="11767" PostHistoryTypeId="5" PostId="5932" RevisionGUID="05378a55-fed3-44eb-beb3-fa9e0ecf9cf4" CreationDate="2010-08-25T14:50:36.370" UserId="41" Comment="Removed the &quot;rule of thumb&quot; business - this is really just asking for tips and maybe basic guidelines, not rules" Text="Cooking great tasting food is an art of it's own, but to create a restaurant quality dish requires the food to be professionally presented.&#xD;&#xA;&#xD;&#xA;I have no formal training in cooking and really struggle trying to make my dishes look as stunning as you would see on the food channels or gourmet magazines, so I ask:&#xD;&#xA;&#xD;&#xA;*What simple techniques or tips exist that a novice chef could use to enhance the presentation of a dish (i.e. make it more visually appealing?)*&#xD;&#xA;&#xD;&#xA;For example: balancing colours of food, drizzling this or that, stacking items vertically." />
  <row Id="11768" PostHistoryTypeId="4" PostId="5932" RevisionGUID="05378a55-fed3-44eb-beb3-fa9e0ecf9cf4" CreationDate="2010-08-25T14:50:36.370" UserId="41" Comment="Removed the &quot;rule of thumb&quot; business - this is really just asking for tips and maybe basic guidelines, not rules" Text="How can I improve the presentation of the food I serve?" />
  <row Id="11769" PostHistoryTypeId="6" PostId="5932" RevisionGUID="05378a55-fed3-44eb-beb3-fa9e0ecf9cf4" CreationDate="2010-08-25T14:50:36.370" UserId="41" Comment="Removed the &quot;rule of thumb&quot; business - this is really just asking for tips and maybe basic guidelines, not rules" Text="&lt;presentation&gt;" />
  <row Id="11770" PostHistoryTypeId="2" PostId="5953" RevisionGUID="93236c67-d516-47a0-930c-23e89e87cdda" CreationDate="2010-08-25T14:59:06.603" UserId="624" Text="I've frozen custard pies and they keep well. Be a bit careful when defrosting: if you leave it out in a humid environment, condensation will soak into the crust and make it soggy. Some tips: wrap some foil around the crust on the edges, freeze in a bag,and defrost in the fridge (still in bag). After it is defrosted (at least mostly), keep the foil in place and put it into a hot oven for 5-10 minutes to crisp up the crust and dry out any condensation that has formed.&#xD;&#xA;&#xD;&#xA;I've kept pies for a week, and there were no issues. I imagine they will keep for something between 1 and 3 weeks if refrigerated, so there is no reason to freeze if you plan to eat them within a week." />
  <row Id="11771" PostHistoryTypeId="2" PostId="5954" RevisionGUID="ae74f090-1aef-4f50-b80e-0e16af70f2ef" CreationDate="2010-08-25T15:11:10.450" UserId="1201" Text="One thing that helps me make better-looking plates is to plate from the center outward. Instead of putting stuff on the plate in no specific order, and ending up with a lot of the plate showing because everything's a different size, start with the main item in the center, and fill the plate around it." />
  <row Id="11772" PostHistoryTypeId="16" PostId="5954" RevisionGUID="ae74f090-1aef-4f50-b80e-0e16af70f2ef" CreationDate="2010-08-25T15:11:10.450" UserId="-1" />
  <row Id="11773" PostHistoryTypeId="2" PostId="5955" RevisionGUID="2ce38f60-d5dd-4792-a2a0-cc866dc0883e" CreationDate="2010-08-25T15:12:45.003" UserId="624" Text="From Anthony Bourdain's Kitchen Confidential:&#xD;&#xA;&#xD;&#xA;Use those little plastic squeeze bottles to dispense sauces on the plate as well as on the food. Draw some squiggly patters, and use a toothpick to make lines in the sauce. Herbed oils make good colors (mostly greens and reds), demiglace can add brown or black color, chocolate and caramel or a fruit reduction/syrup can add color for deserts. &#xD;&#xA;&#xD;&#xA;Use metal rings to stack food. This seems to be a popular resutraunt presentation thing in recent years, stacking a half dozen items in a nice neat pile with sides perpendicular to the plate. I'm not sure where to get them, but you can find various sized metal rings to fill with food to create these vertical stacks.&#xD;&#xA;&#xD;&#xA;You can add some interesting character to the meal by varying the plate/serving vessel. Fish can often be cooked on a wooden plank, and served on the same. It adds a bit of a rustic feel to the dish. An Indian restaurant I like serves curries in neat hammered copper pots. A up-scale sushi restaurant I've been to has a platter that is served in a model wooden boat. Be creative." />
  <row Id="11774" PostHistoryTypeId="16" PostId="5955" RevisionGUID="2ce38f60-d5dd-4792-a2a0-cc866dc0883e" CreationDate="2010-08-25T15:12:45.003" UserId="-1" />
  <row Id="11775" PostHistoryTypeId="2" PostId="5956" RevisionGUID="ef82c449-bf11-4efb-9746-c0df09f7f851" CreationDate="2010-08-25T15:25:04.263" UserId="27" Text="I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any other) thermometer." />
  <row Id="11776" PostHistoryTypeId="1" PostId="5956" RevisionGUID="ef82c449-bf11-4efb-9746-c0df09f7f851" CreationDate="2010-08-25T15:25:04.263" UserId="27" Text="Know if a turkey is done cooking" />
  <row Id="11777" PostHistoryTypeId="3" PostId="5956" RevisionGUID="ef82c449-bf11-4efb-9746-c0df09f7f851" CreationDate="2010-08-25T15:25:04.263" UserId="27" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;turkey&gt;" />
  <row Id="11778" PostHistoryTypeId="2" PostId="5957" RevisionGUID="3f4f08d4-11cb-492b-b962-fd25a3cba69f" CreationDate="2010-08-25T15:37:31.060" UserId="2001" Text="Go get a $15 probe thermometer. There is really no point in cooking turkey or any other roast without one.&#xD;&#xA;&#xD;&#xA;The actual answer is- there is no good way without measuring the internal temperature.&#xD;&#xA;Any time-based approach will be a guess at best.&#xD;&#xA;&#xD;&#xA;The built in thermometer in some turkeys is a spring with some epoxy that melts a specific temperature. They are somewhat unreliable and either way they spring at 180F or so. This is well overdone for white meat but covers the turkey seller's liability.&#xD;&#xA;&#xD;&#xA;Really- it's worth it to just get the thermometer and take the guess work out." />
  <row Id="11779" PostHistoryTypeId="2" PostId="5958" RevisionGUID="9bdf3a53-9932-4ceb-99cf-d939665be8a7" CreationDate="2010-08-25T15:44:33.053" UserId="1393" Text="The liquid weeping out is called synerisis. Xanthan gum is generally useful in reducing it, but I can't tell you what amount would be right to add to pumpkin pie. Too much would make the pumpkin custard gummy." />
  <row Id="11780" PostHistoryTypeId="6" PostId="5956" RevisionGUID="74b18e90-bf1d-4fd2-9178-0aa40d290535" CreationDate="2010-08-25T16:28:47.230" UserId="2001" Comment="edited tags" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;turkey&gt;&lt;thermometers&gt;" />
  <row Id="11781" PostHistoryTypeId="2" PostId="5959" RevisionGUID="96b8de8d-75e5-4684-8b13-bfd05ecac884" CreationDate="2010-08-25T16:49:23.490" UserId="177" Text="What are some of the Grilling Tools that a beginner should have when purchasing a new grill?  Additionally, are there tools that are useful for the more advanced outdoor cook?" />
  <row Id="11782" PostHistoryTypeId="1" PostId="5959" RevisionGUID="96b8de8d-75e5-4684-8b13-bfd05ecac884" CreationDate="2010-08-25T16:49:23.490" UserId="177" Text="What are some of Grilling Tools that everyone should have?" />
  <row Id="11783" PostHistoryTypeId="3" PostId="5959" RevisionGUID="96b8de8d-75e5-4684-8b13-bfd05ecac884" CreationDate="2010-08-25T16:49:23.490" UserId="177" Text="&lt;grilling&gt;&lt;tools&gt;" />
  <row Id="11784" PostHistoryTypeId="6" PostId="5959" RevisionGUID="f30a9b45-968e-408f-92ff-351b61881b64" CreationDate="2010-08-25T16:53:52.827" UserId="60" Comment="edited tags; deleted 7 characters in body; edited title" Text="&lt;equipment&gt;&lt;grilling&gt;" />
  <row Id="11785" PostHistoryTypeId="2" PostId="5960" RevisionGUID="37f0db13-dc70-416a-ae26-eebcbcdaf946" CreationDate="2010-08-25T16:54:27.567" UserId="1816" Text="The basic things that you need are:&#xD;&#xA;&#xD;&#xA; - Grill brush to clean the grate&#xD;&#xA; - Large tongs to get food on and off of the grill&#xD;&#xA;&#xD;&#xA;With that, oil to oil the grate, fuel, and quite possibly aluminum foil you will be grilling.&#xD;&#xA;&#xD;&#xA;A grill basket of sorts can be very useful.  Metal skewers for making kebabs are great if you like that sort of thing and don't want to spend a long amount of time soaking wood skewers so they don't burn to a crisp." />
  <row Id="11786" PostHistoryTypeId="5" PostId="5959" RevisionGUID="f30a9b45-968e-408f-92ff-351b61881b64" CreationDate="2010-08-25T16:53:52.827" UserId="60" Comment="edited tags; deleted 7 characters in body; edited title" Text="What are some grilling tools that a beginner should have when purchasing a new grill?  Additionally, are there tools that are useful for the more advanced outdoor cook?" />
  <row Id="11787" PostHistoryTypeId="4" PostId="5959" RevisionGUID="f30a9b45-968e-408f-92ff-351b61881b64" CreationDate="2010-08-25T16:53:52.827" UserId="60" Comment="edited tags; deleted 7 characters in body; edited title" Text="What are some grilling tools that everyone should have?" />
  <row Id="11788" PostHistoryTypeId="2" PostId="5961" RevisionGUID="146533a5-abbe-4cf8-8882-220b088d2d66" CreationDate="2010-08-25T16:58:26.197" UserId="2001" Text="The tools I use the most are:&#xD;&#xA;&#xD;&#xA; - Tongs,&#xD;&#xA; - Spatula for stuck things,  &#xD;&#xA; - A small towel to apply oil, &#xD;&#xA; - thermometer,  &#xD;&#xA; - a long handled basting brush&#xD;&#xA; - a brush to clean the grill with&#xD;&#xA;" />
  <row Id="11789" PostHistoryTypeId="16" PostId="5961" RevisionGUID="146533a5-abbe-4cf8-8882-220b088d2d66" CreationDate="2010-08-25T16:58:26.197" UserId="2001" />
  <row Id="11790" PostHistoryTypeId="12" PostId="5961" RevisionGUID="3ac3fcfe-f989-47e6-b1bd-1b0f1294c894" CreationDate="2010-08-25T16:59:15.043" UserId="2001" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;}]" />
  <row Id="11791" PostHistoryTypeId="13" PostId="5961" RevisionGUID="9f26de7a-d7a1-49c1-a633-8c22d00439ca" CreationDate="2010-08-25T16:59:38.350" UserId="2001" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;}]" />
  <row Id="11792" PostHistoryTypeId="2" PostId="5962" RevisionGUID="1cbde07e-481a-45c7-9d5e-dc594027d0bf" CreationDate="2010-08-25T17:00:54.500" UserId="1236" Text="Tool-wise: spatula, tongs, grill brush (for cleaning) and a basting brush.  If you're using extremely hot fire or high flames there are grill-safe mitts you can buy.&#xD;&#xA;&#xD;&#xA;This isn't a tool, but I find buying cedar (or other wood) planks for grilling fish and other meats and veggies on are invaluable.  Similarly, applewood or hickory chips for smoking.&#xD;&#xA;&#xD;&#xA;As you get more advanced, there are rotisserie attachments for most grills, but they can get pretty pricey.&#xD;&#xA;&#xD;&#xA;I agree with justkt that metal skewers are extremely useful, as well as the grill basket for certain fish and veggies." />
  <row Id="11793" PostHistoryTypeId="16" PostId="5960" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T17:14:14.553" UserId="60" />
  <row Id="11794" PostHistoryTypeId="16" PostId="5962" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T17:14:14.553" UserId="60" />
  <row Id="11795" PostHistoryTypeId="16" PostId="5959" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T17:14:14.553" UserId="60" />
  <row Id="11796" PostHistoryTypeId="2" PostId="5963" RevisionGUID="5431299d-4cb9-4ece-afae-675d4d0e1bd1" CreationDate="2010-08-25T17:34:01.357" UserId="2047" Text="In addition to what others have said, you should have TWO of each meat-handling tool (tongs, mainly). That way you can use one to handle raw meat, and one to remove cooked meat." />
  <row Id="11797" PostHistoryTypeId="16" PostId="5963" RevisionGUID="5431299d-4cb9-4ece-afae-675d4d0e1bd1" CreationDate="2010-08-25T17:34:01.357" UserId="-1" />
  <row Id="11798" PostHistoryTypeId="5" PostId="5950" RevisionGUID="00101eb9-77fe-4a96-95b9-742a9ceb9f34" CreationDate="2010-08-25T17:51:14.060" UserId="87" Comment="added 5 characters in body" Text="I usually don't add anything to the plate that doesn't flow with the food. i.e. i hate it when  cooks add one piece of parsley on top of a meal. I love parsley, either give me a plate of it, or don't put it at all. I digress, but here are some of the things I live by:&#xD;&#xA;&#xD;&#xA;- You need to present your plate in the matter, it should be eaten:&#xD;&#xA; - Appetizers, let's say you're serving a shrimp, dip and greens, you'll serve the shrimp on one end of your plate, the associated veggie / food item in the middle, and the sauce at the other end.&#xD;&#xA; - in desserts, don't squeeze the hell out of a choco sauce bottle all over the plate, rather put the chocolate sauce in the center of the plate and place the dessert over it&#xD;&#xA;- Plate should not make it look that you either have too much or too little food&#xD;&#xA; - This is important with salads and pastas, as you can make the same amount of food look to little or too much&#xD;&#xA; - plate temperatures, hot food goes on hot plates and cold foods goes on cold plates&#xD;&#xA;- Veggies, you need to know which ones could be grated, slivered, julienned, and chopped or on the other hand, you can get a radish or tomato peal and make a tulip out of the whole god-darn thing.&#xD;&#xA;- you should make the food look edible, regardless of how good/ bad it tastes. Take sushi for example, whether you like it or not, a nice boat of sushi, is usually something very sexy to look at. On the other hand consider creole, a mishmash of brown stuff on top of rice, so you need to a bit of color, hide the rice under the food, put it in a deep bowl, even in a bread made bowl. &#xD;&#xA;- if something is layered, show it (Especially for desserts)&#xD;&#xA;- If you're gonna paint brush let's say a brown jus with a steak or a piece of lamb, then do it in a fashion where the eater understands that he or she needs to dip the piece of meet into the sauce.&#xD;&#xA;- Don't put stuff on there that doesn't belong, but only makes the dish look pretty&#xD;&#xA;- let the main player stand out. let's say you're serving a shrimp pasta, you could always have the shrimp buried in the dish with the tails standing out.&#xD;&#xA;&#xD;&#xA;anyways i digress, I'm sorry" />
  <row Id="11799" PostHistoryTypeId="2" PostId="5964" RevisionGUID="316f4749-8576-415d-8130-c4ee195dad9a" CreationDate="2010-08-25T17:51:15.633" UserId="2148" Text="I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leaving disjointed mess. What is the proper technique for mixing the oil so I can reach the correct consistency?" />
  <row Id="11800" PostHistoryTypeId="1" PostId="5964" RevisionGUID="316f4749-8576-415d-8130-c4ee195dad9a" CreationDate="2010-08-25T17:51:15.633" UserId="2148" Text="How can I make my own mayonnaise properly?" />
  <row Id="11801" PostHistoryTypeId="3" PostId="5964" RevisionGUID="316f4749-8576-415d-8130-c4ee195dad9a" CreationDate="2010-08-25T17:51:15.633" UserId="2148" Text="&lt;mayonnaise&gt;" />
  <row Id="11802" PostHistoryTypeId="2" PostId="5965" RevisionGUID="dc14840e-3b27-440b-a510-1640ace0003b" CreationDate="2010-08-25T17:53:39.827" UserId="1753" Text="I can normally spot an unused by people having things in a kitchen on display that are designed to make it look like they're a cook. The following are sure tell-tale signs of a non-cook:-&#xD;&#xA;&#xD;&#xA; - designer kitchen objects like the Phillipe Starck lemon squeezer (a real cook uses a basic squeezer that costs a few dollars and does a better job).&#xD;&#xA;&#xD;&#xA; - copper pans on display&#xD;&#xA;&#xD;&#xA; - mortar and pestle prominently displayed that show no wear&#xD;&#xA;&#xD;&#xA; - Elizabeth David/Jane Grigson cookbooks that have obviously never been used but are there for show." />
  <row Id="11803" PostHistoryTypeId="16" PostId="5965" RevisionGUID="dc14840e-3b27-440b-a510-1640ace0003b" CreationDate="2010-08-25T17:53:39.827" UserId="-1" />
  <row Id="11804" PostHistoryTypeId="2" PostId="5966" RevisionGUID="25106677-4aa6-45f9-a207-149a8b8db463" CreationDate="2010-08-25T17:54:16.453" UserId="60" Text="The oil needs to be _slowly_ added to the egg, vinegar, and lemon juice base while being vigorously whisked. Only add more when the previous amount has been fully incorporated. I generally add the oil 1/4 cup at a time, dripping it very slowly into the base. Once the initial 1/4 cup has been added and emulsified it becomes a lot easier to incorporate the rest, and you can add it slightly faster, but still 1/4 cup at a time.&#xD;&#xA;&#xD;&#xA;This is vastly simpler in a food processor. " />
  <row Id="11805" PostHistoryTypeId="2" PostId="5967" RevisionGUID="063a370d-d37e-40a8-a77c-0e6110509794" CreationDate="2010-08-25T18:00:36.570" UserId="1753" Text="I wouldn't spend money on copper. It doesn't add much in conductivity. For me, it's a mix of steel (for hob-only like sauces, vegetables, sauteeing) and cast iron for casseroles (brilliant for taking straight from hob to oven and lasts for years).&#xD;&#xA;&#xD;&#xA;I don't bother with Le Crueset, though. I've used other cast iron pans that cost a lot less and do the same job." />
  <row Id="11806" PostHistoryTypeId="5" PostId="5673" RevisionGUID="a369e438-6fa3-4680-a046-b61e702f22c8" CreationDate="2010-08-25T18:04:21.260" UserId="1759" Comment="emphasis" Text="I only have time for a quick answer, but do they have raw ingredients? Or, pre-packaged stuff? &#xD;&#xA;If they keep mainly basic ingredients on hand, I figure that they're pretty much a &quot;cook&quot;. &#xD;&#xA;&#xD;&#xA;And clutter? My kitchen goes from cluttered to clean and back again on an almost daily basis. It's very efficient though. So if someone else's kitchen looks like it's actually being used, that's another clue. Another thing about clutter, if it's the kind that has been sitting there for a long time, that's a sign of a non-cook. Dynamic clutter of an active kitchen is another matter.&#xD;&#xA;&#xD;&#xA;Another I notice is that cooks will have oft used items (*knives, herbs, etc*) readily available for use. Not on 'display', but available and ready for use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's a quote from [Michael Ruhlman's][1], &quot;The Elements of Cooking&quot;, _&quot;The fanciest kitchens with the most beautiful pots, pans, and appliances I've found to be the least used kitchens and therefore the worst kitchens. I hope the kitchen as status symbol is a short-lived phenomenon.&quot;_ &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/" />
  <row Id="11807" PostHistoryTypeId="2" PostId="5968" RevisionGUID="699f8161-4baa-489e-9db8-98a2de2a25f6" CreationDate="2010-08-25T18:26:09.033" UserId="1759" Text="If you're using charcoal, a spray bottle with H2O can be handy for flare-ups. Otherwise, I think others have the bases covered." />
  <row Id="11808" PostHistoryTypeId="16" PostId="5968" RevisionGUID="699f8161-4baa-489e-9db8-98a2de2a25f6" CreationDate="2010-08-25T18:26:09.033" UserId="-1" />
  <row Id="11809" PostHistoryTypeId="2" PostId="5969" RevisionGUID="c21b1e4e-2f5f-4c72-a441-c4b78afa022f" CreationDate="2010-08-25T18:30:38.010" UserId="2148" Text="Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs? Are they any different nutritionally? Can they be hard-boiled?" />
  <row Id="11810" PostHistoryTypeId="1" PostId="5969" RevisionGUID="c21b1e4e-2f5f-4c72-a441-c4b78afa022f" CreationDate="2010-08-25T18:30:38.010" UserId="2148" Text="Using ostrich and emu eggs" />
  <row Id="11811" PostHistoryTypeId="3" PostId="5969" RevisionGUID="c21b1e4e-2f5f-4c72-a441-c4b78afa022f" CreationDate="2010-08-25T18:30:38.010" UserId="2148" Text="&lt;eggs&gt;&lt;experimental&gt;" />
  <row Id="11812" PostHistoryTypeId="2" PostId="5970" RevisionGUID="0525db56-789b-46d5-b259-8e551fea353a" CreationDate="2010-08-25T18:42:25.330" UserId="2001" Text="This question is old but I have a bit more information to add:&#xD;&#xA;&#xD;&#xA;I agree with kiamlaluno that any milk will work. The more fat the more flavor of course. I often use powdered milk to make cheese because it's inexpensive and easier to store. If the cheese needs more flavor - like paneer or mozzarella then I will mix in a little cream.&#xD;&#xA;&#xD;&#xA;Around here citric acid is readily available in upscale/organic grocery stores. It is, of course, easily had all over the internet. &#xD;&#xA;&#xD;&#xA;Using buttermilk as the acidifier makes a paneer with a lot of depth of flavor. I highly recommend it.&#xD;&#xA;&#xD;&#xA;Lastly- Mexican Queso Fresco or Queso Blanco is made with almost identical technique as paneer and can be substituted perfectly. Queso Blanco is found in any grocery store here in Texas and is only slightly more expensive than making it myself." />
  <row Id="11813" PostHistoryTypeId="5" PostId="5791" RevisionGUID="81a991bf-3f8b-417d-8372-f099d70168aa" CreationDate="2010-08-25T18:49:23.853" UserId="1759" Comment="added 391 characters in body" Text="I'm going with an electric slicer. The item I envisioned does not exist.&#xD;&#xA;&#xD;&#xA;**_Update:_** The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.&#xD;&#xA;&#xD;&#xA;The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound and freeze the excess for future weeks. &#xD;&#xA;&#xD;&#xA;;~)" />
  <row Id="11814" PostHistoryTypeId="2" PostId="5971" RevisionGUID="1e349002-e961-4306-90fb-bea6b61ec86f" CreationDate="2010-08-25T18:56:23.307" UserId="624" Text="You can make mayo in a blender. This makes the emulsion a bit easier to form and it is faster, and you can make loads without a stand mixer.&#xD;&#xA;&#xD;&#xA;When making mayo in a blender (or any way) make sure the ingredients are cold. I've found it a bit easier to work the emulsion if I start 2 egg yolks in a bowl and whisk. Dump those in a blender, add 2 (whole) eggs, and pulse.&#xD;&#xA;&#xD;&#xA;Open the top and start drizzling the oil. Pulse every couple of seconds, long enough to incorporate the oil. Be careful not to overwork the emulsion. It can break if you blend it too much.&#xD;&#xA;&#xD;&#xA;To rebuild the emulsion after it breaks, beat another egg yolk, then whisk the broken emulsion back into the egg yolk a bit at a time." />
  <row Id="11815" PostHistoryTypeId="5" PostId="5966" RevisionGUID="401b3895-b4e6-4782-a870-643318ae0b01" CreationDate="2010-08-25T18:56:50.207" UserId="60" Comment="added 541 characters in body" Text="The oil needs to be _slowly_ added to the egg, vinegar, and lemon juice base while being vigorously whisked. Only add more when the previous amount has been fully incorporated. I generally add the oil 1/4 cup at a time, dripping it very slowly into the base. Once the initial 1/4 cup has been added and emulsified it becomes a lot easier to incorporate the rest, and you can add it slightly faster, but still 1/4 cup at a time.&#xD;&#xA;&#xD;&#xA;This is vastly simpler in a food processor. I have a &lt;a href=&quot;http://www.amazon.com/gp/product/B00004S9EM?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004S9EM&quot;&gt;Cuisinart 7-Cup Food Processor&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004S9EM&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; which has a little white pusher piece with a drip-hole in it. You can simply add the oil into this 1/4 cup at a time, it will slowly drip into the mix. Use the metal blade attachment." />
  <row Id="11816" PostHistoryTypeId="5" PostId="5961" RevisionGUID="a5d7db20-9511-4fef-96cd-8ec2049f63bf" CreationDate="2010-08-25T18:58:36.797" UserId="624" Comment="added 44 characters in body" Text="The tools I use the most are:&#xD;&#xA;&#xD;&#xA; - Tongs,&#xD;&#xA; - Spatula for stuck things,  &#xD;&#xA; - A small towel to apply oil, &#xD;&#xA; - thermometer,  &#xD;&#xA; - a long handled basting brush&#xD;&#xA; - a brush to clean the grill with&#xD;&#xA; - spray bottle with water (for flare-ups)&#xD;&#xA;" />
  <row Id="11817" PostHistoryTypeId="2" PostId="5972" RevisionGUID="8648919e-bcb8-4645-a515-21919eafe861" CreationDate="2010-08-25T19:05:16.047" UserDisplayName="daniel" Text="In order: broadly, yes though slightly richer; I do not know, but one ostrich egg is equivalent to approximately thirty chicken eggs; yes but you need to do it for (obviously) much longer and at a lower temperature--think more like sous vide, less like hard boiling." />
  <row Id="11818" PostHistoryTypeId="2" PostId="5973" RevisionGUID="62b6bccd-da70-42fa-9789-1fde115bb4e6" CreationDate="2010-08-25T19:09:29.863" UserId="1879" Text="I have a wide, flat knife that can be used as a spatula; I find it really useful. Everything else has pretty much been mentioned, but I would suggest a pair of tongs with decent teeth on them. It's very disheartening when that burger or steak slips out of your grip and into the coals or onto the ground." />
  <row Id="11819" PostHistoryTypeId="16" PostId="5973" RevisionGUID="62b6bccd-da70-42fa-9789-1fde115bb4e6" CreationDate="2010-08-25T19:09:29.863" UserId="-1" />
  <row Id="11820" PostHistoryTypeId="2" PostId="5974" RevisionGUID="b11486d9-1b5e-4681-aa5c-782e33675f13" CreationDate="2010-08-25T19:11:13.510" UserId="1239" Text="How to convert a cup to &lt;a href=&quot;http://en.wikipedia.org/wiki/International_System_of_Units&quot;&gt;SI units&lt;/a&gt;? In otherwords, how many liters (or deciliters) one cup is?" />
  <row Id="11821" PostHistoryTypeId="1" PostId="5974" RevisionGUID="b11486d9-1b5e-4681-aa5c-782e33675f13" CreationDate="2010-08-25T19:11:13.510" UserId="1239" Text="How to convert a cup to SI units?" />
  <row Id="11822" PostHistoryTypeId="3" PostId="5974" RevisionGUID="b11486d9-1b5e-4681-aa5c-782e33675f13" CreationDate="2010-08-25T19:11:13.510" UserId="1239" Text="&lt;conversion&gt;" />
  <row Id="11823" PostHistoryTypeId="10" PostId="5974" RevisionGUID="58ceefe3-8508-42a6-90af-f3a2f6086909" CreationDate="2010-08-25T19:13:48.737" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="11824" PostHistoryTypeId="5" PostId="5974" RevisionGUID="82de3db7-543b-4b0f-8cd2-3972f23658fd" CreationDate="2010-08-25T19:13:48.860" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do I convert between the various measurements?](http://cooking.stackexchange.com/questions/76/how-do-i-convert-between-the-various-measurements)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;How to convert a cup to &lt;a href=&quot;http://en.wikipedia.org/wiki/International_System_of_Units&quot;&gt;SI units&lt;/a&gt;? In otherwords, how many liters (or deciliters) one cup is?" />
  <row Id="11825" PostHistoryTypeId="2" PostId="5975" RevisionGUID="8f73e913-ab27-4954-85c1-d38ee97cb3dd" CreationDate="2010-08-25T19:14:35.487" UserId="1415" Text="i have a friend who has 8 ostriches, and he eats their eggs all the time. the taste is (apparently) different from a chicken's... richer somehow, but not different in a bad way. he has hard-boiled them, but as roux says, it takes a LONG time to do it. i think he boils them for an hour, but don't quote me on that one. his most regular method is to drill a hole in them, drains them into a big bowl, blends it, and scrambles a cup or so at a time. he has found that he can freeze the leftover egg for eating later. as roux also said, one ostrich egg is about 2 dozen or so chicken eggs, so be prepared!" />
  <row Id="11826" PostHistoryTypeId="16" PostId="92" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11827" PostHistoryTypeId="16" PostId="96" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11828" PostHistoryTypeId="16" PostId="99" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11829" PostHistoryTypeId="16" PostId="102" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11830" PostHistoryTypeId="16" PostId="104" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11831" PostHistoryTypeId="16" PostId="177" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-25T19:19:53.750" UserId="60" />
  <row Id="11832" PostHistoryTypeId="5" PostId="5791" RevisionGUID="78b02710-7550-4f7b-9f3f-b340ecc83901" CreationDate="2010-08-25T19:20:29.843" UserId="1759" Comment="c larify; added 7 characters in body" Text="I'm going with an electric slicer. The item I envisioned does not exist.&#xD;&#xA;&#xD;&#xA;**_Update:_** The housemates are happy now. They're computer geeks and love gadgets. They can now slice up their own ham and turkey to their hearts' content.&#xD;&#xA;&#xD;&#xA;The slicer takes up space, but will pay for itself in a few months. We were getting deli slices for $8 - $10 per pound. Now I can get frozen turkey breast for ~ $3 - $4 per pound, roast, slice, and freeze the excess for future weeks. &#xD;&#xA;&#xD;&#xA;;~)" />
  <row Id="11833" PostHistoryTypeId="2" PostId="5976" RevisionGUID="50d11508-b53b-4954-8214-97736e9d61ca" CreationDate="2010-08-25T19:27:17.153" UserId="2001" Text="I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often.&#xD;&#xA;&#xD;&#xA;I want to store some kefir grains so I don't lose them due to my own negligence. I've heard that grains can be frozen but I'm scared to kill some in the experiment.&#xD;&#xA;&#xD;&#xA;What is the correct procedure for freezing (and subsequently rethawing) my kefir grains such that they stay viable?&#xD;&#xA;" />
  <row Id="11834" PostHistoryTypeId="1" PostId="5976" RevisionGUID="50d11508-b53b-4954-8214-97736e9d61ca" CreationDate="2010-08-25T19:27:17.153" UserId="2001" Text="How to properly freeze kefir grains" />
  <row Id="11835" PostHistoryTypeId="3" PostId="5976" RevisionGUID="50d11508-b53b-4954-8214-97736e9d61ca" CreationDate="2010-08-25T19:27:17.153" UserId="2001" Text="&lt;freezing&gt;&lt;milk&gt;&lt;fermentation&gt;&lt;kefir&gt;" />
  <row Id="11836" PostHistoryTypeId="2" PostId="5977" RevisionGUID="1587e3fb-673c-4cff-a789-12f14265f200" CreationDate="2010-08-25T19:30:05.300" UserId="2045" Text="Yes, I know the opposite of the usual question.  I've been making candy since I was a little kid. My caramels are always smooth and creamy.  My partner's father thinks they taste good but that the texture is all wrong.  He liked the gritty/grainy ones his mother used to make. Everything I have ever seen listed as a way to fix grainy caramels I have tried reversing.&#xD;&#xA;&#xD;&#xA;I have tried many things, including:&#xD;&#xA; - adding granulated sugar late in the process&#xD;&#xA; - not using corn syrup or other invert sugar&#xD;&#xA; - cooking them at high temps&#xD;&#xA; - cooking them for too short a time&#xD;&#xA; - stirring or not stirring at all the wrong times&#xD;&#xA; - switching recipes&#xD;&#xA; - varying the fat content&#xD;&#xA;&#xD;&#xA;I guess I am wondering what makes caramels turn out grainy.  It's not as far as I can tell, wholly related to the sugar dissolving/melting.  If it was adding some granulated sugar as it cools should cause more crystals to form. &#xD;&#xA;&#xD;&#xA;Is it related to the liquid content? Because sometimes after months in a cupboard even ordinarily smooth caramels will have developed some graininess.    &#xD;&#xA;&#xD;&#xA;" />
  <row Id="11837" PostHistoryTypeId="1" PostId="5977" RevisionGUID="1587e3fb-673c-4cff-a789-12f14265f200" CreationDate="2010-08-25T19:30:05.300" UserId="2045" Text="How do I get carmels to turn out grainy?" />
  <row Id="11838" PostHistoryTypeId="3" PostId="5977" RevisionGUID="1587e3fb-673c-4cff-a789-12f14265f200" CreationDate="2010-08-25T19:30:05.300" UserId="2045" Text="&lt;technique&gt;&lt;candy&gt;" />
  <row Id="11839" PostHistoryTypeId="5" PostId="5977" RevisionGUID="65b83892-7625-4f06-9c0d-74cc298b4338" CreationDate="2010-08-25T19:34:04.070" UserId="60" Comment="added 2 characters in body; edited title" Text="Yes, I know the opposite of the usual question.  I've been making candy since I was a little kid. My caramels are always smooth and creamy.  My partner's father thinks they taste good but that the texture is all wrong.  He liked the gritty/grainy ones his mother used to make. Everything I have ever seen listed as a way to fix grainy caramels I have tried reversing.&#xD;&#xA;&#xD;&#xA;I have tried many things, including:&#xD;&#xA;&#xD;&#xA; - adding granulated sugar late in the process&#xD;&#xA; - not using corn syrup or other invert sugar&#xD;&#xA; - cooking them at high temps&#xD;&#xA; - cooking them for too short a time&#xD;&#xA; - stirring or not stirring at all the wrong times&#xD;&#xA; - switching recipes&#xD;&#xA; - varying the fat content&#xD;&#xA;&#xD;&#xA;I guess I am wondering what makes caramels turn out grainy.  It's not as far as I can tell, wholly related to the sugar dissolving/melting.  If it was adding some granulated sugar as it cools should cause more crystals to form. &#xD;&#xA;&#xD;&#xA;Is it related to the liquid content? Because sometimes after months in a cupboard even ordinarily smooth caramels will have developed some graininess.    &#xD;&#xA;&#xD;&#xA;" />
  <row Id="11840" PostHistoryTypeId="4" PostId="5977" RevisionGUID="65b83892-7625-4f06-9c0d-74cc298b4338" CreationDate="2010-08-25T19:34:04.070" UserId="60" Comment="added 2 characters in body; edited title" Text="How do I get caramels to turn out grainy?" />
  <row Id="11841" PostHistoryTypeId="2" PostId="5978" RevisionGUID="a618919e-5c82-4644-8781-652dd8fbecfe" CreationDate="2010-08-25T19:35:21.857" UserId="2174" Text="I am looking for alternatives to using wood chips for smoking meats.  I would like the process to actually smoke the meat.  Liquid smoke/marinades are not what I'm looking for.&#xD;&#xA;&#xD;&#xA;Has anyone heard of any projects or items that could be used?  I'm thinking of a more environmentally friendly way to smoke meats without relying on wood such as apple, cherry, hickory or mesquite." />
  <row Id="11842" PostHistoryTypeId="1" PostId="5978" RevisionGUID="a618919e-5c82-4644-8781-652dd8fbecfe" CreationDate="2010-08-25T19:35:21.857" UserId="2174" Text="Artificial Wood Chips/Smoke for smoking meat." />
  <row Id="11843" PostHistoryTypeId="3" PostId="5978" RevisionGUID="a618919e-5c82-4644-8781-652dd8fbecfe" CreationDate="2010-08-25T19:35:21.857" UserId="2174" Text="&lt;bbq&gt;&lt;pork&gt;&lt;ribs&gt;&lt;smoking&gt;&lt;smoke-flavor&gt;" />
  <row Id="11844" PostHistoryTypeId="2" PostId="5979" RevisionGUID="c9af2584-9c41-4315-b1a4-f7b2e10d9b75" CreationDate="2010-08-25T19:42:42.640" UserId="2001" Text="As you mentioned it is all about how the crystals form. &#xD;&#xA;&#xD;&#xA;Some of the factors off the top of my head:&#xD;&#xA;&#xD;&#xA; - How saturated is the solution -&#xD;&#xA;The more sugar packed into the syrup the more easily it will crystallize.&#xD;&#xA; - How quickly it cools -&#xD;&#xA;The slower the bigger the crystals&#xD;&#xA; - Interference - &#xD;&#xA;Do you have a starch or other sugar molecules gumming up the works?&#xD;&#xA;&#xD;&#xA;Obviously you already knew this from your question. &#xD;&#xA;&#xD;&#xA;Not using other sugars will help.&#xD;&#xA;You might also try adding more sugar to the recipe at the beginning to fully saturate your solution. The fact that you add sugar at the end and it still dissolves in makes me think your solution could take a bit more. Letting the solution cool slowly with your seed sugar at the end should help.&#xD;&#xA;&#xD;&#xA;You would think it would be easier to get it wrong. Perhaps you simply have to much experience doing it right.&#xD;&#xA;&#xD;&#xA;Ask an amateur to try out your recipe and see if they fail properly." />
  <row Id="11845" PostHistoryTypeId="2" PostId="5980" RevisionGUID="ed9bec45-c56f-4182-b708-011cacee5108" CreationDate="2010-08-25T19:52:06.360" UserId="218" Text="Hmmm. Well, I'd try stirring it after it came to a boil. That usually works for my wife =P&#xD;&#xA;&#xD;&#xA;Do you add any acids? They can prevent crystal formation. Lot of people put some lemon juice in for that reason." />
  <row Id="11846" PostHistoryTypeId="2" PostId="5981" RevisionGUID="9936e851-97e9-4f48-b65c-1bfcb34aeb71" CreationDate="2010-08-25T19:53:13.770" UserId="2001" Text="I'm confused. &#xD;&#xA;You don't want fake smoke but you don't want to use wood? Are you asking for a synthetic substance you can burn that will not be worse for the environment than burning wood?&#xD;&#xA;&#xD;&#xA;First of all- burning wood is not bad for the environment- that carbon has not been sequestered and so it would be released into the atmosphere anyway when the wood decayed.&#xD;&#xA;&#xD;&#xA;Secondly- mesquite is a cancerous weed here in Texas and I encourage everyone to smoke with it to restore the damaged ecosystem.&#xD;&#xA;&#xD;&#xA;Thirdly- You can't fake the taste of smoking with wood. That's the point. Even liquid smoke is actually made by distilling real smoke.&#xD;&#xA;&#xD;&#xA;(I originally posted a comment and decided to modify it into an answer.)" />
  <row Id="11847" PostHistoryTypeId="5" PostId="5976" RevisionGUID="26808d76-85e6-4e15-8bb4-2ceb28f5759b" CreationDate="2010-08-25T19:55:59.060" UserId="2001" Comment="Clarifying that I want procedures people have tried not just documentation." Text="I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding it less often.&#xD;&#xA;&#xD;&#xA;I want to store some kefir grains so I don't lose them due to my own negligence. I've heard that grains can be frozen but I'm scared to kill some in the experiment.&#xD;&#xA;&#xD;&#xA;What is a proven procedure for freezing (and subsequently rethawing) my kefir grains such that they stay viable?&#xD;&#xA;" />
  <row Id="11848" PostHistoryTypeId="2" PostId="5982" RevisionGUID="6eaaa354-de18-4392-bc6e-538cdbe257ff" CreationDate="2010-08-25T20:00:15.897" UserId="1887" Text="I believe that cooking on a plank of wet wood will give you some of the flavor of smoking without actually burning the wood. But I don't think the flavor will be nearly as strong. " />
  <row Id="11849" PostHistoryTypeId="2" PostId="5983" RevisionGUID="3ea30858-f2c5-46b5-9b2a-d4c9920a3d27" CreationDate="2010-08-25T20:10:10.257" UserId="1759" Text="Assuming you are talking corn on the cob...another method.&#xD;&#xA;&#xD;&#xA;Shuck the corn. Boil salted water. Add ears to boiling water, cover. Return to boil, turn off heat. Wait 5 minutes. Serve. Any remaining ears can be left in the water for up to 10 minutes without becoming tough." />
  <row Id="11850" PostHistoryTypeId="2" PostId="5984" RevisionGUID="1dd25835-9487-40c8-8995-b0175e839fd0" CreationDate="2010-08-25T20:13:53.293" UserId="2045" Text="You can smoke ham at home for certain, but I would strongly advise buying one that is already cured.  The reason ham is pink, and ham-like in texture instead of white/grey and roast like in texture is that it is cured with salt and nitrates.  Curing a whole ham is a moderately advanced feat of meat curing as it is difficult to get the cure clear to the bone in a timely fashion.&#xD;&#xA;&#xD;&#xA;I second Adam's comment about hot smoke for reasons of food safety, despite the fact that the modern pork supply is usually quite clean, you are talking about a very large piece of meat. Holding it at a low but slightly elevated temperature for long would greatly increase bacterial risk." />
  <row Id="11851" PostHistoryTypeId="6" PostId="5956" RevisionGUID="335e9065-9d00-4e11-b163-33a1cc3be3ca" CreationDate="2010-08-25T20:40:49.877" UserId="60" Comment="edited tags" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;turkey&gt;" />
  <row Id="11852" PostHistoryTypeId="6" PostId="3134" RevisionGUID="0abc457e-c7af-4d61-bb6a-b5f7bf3af849" CreationDate="2010-08-25T20:41:21.323" UserId="60" Comment="useless tag" Text="&lt;sauce&gt;&lt;cheese&gt;&lt;mexican-cuisine&gt;" />
  <row Id="11853" PostHistoryTypeId="6" PostId="5900" RevisionGUID="9dc9f3d3-9819-44e2-b97c-ffd8ac3ce86a" CreationDate="2010-08-25T20:42:22.813" UserId="60" Comment="edited tags" Text="&lt;coffee&gt;&lt;drinks&gt;&lt;espresso&gt;" />
  <row Id="11854" PostHistoryTypeId="2" PostId="5985" RevisionGUID="fc003dbe-a91e-4d92-b0b9-a1ea37de1c9a" CreationDate="2010-08-25T21:16:06.543" UserId="2001" Text="Kefir grains are like sourdough starters - just not as common. It's kind of cheating to buy them- you get them from other people that are throwing away their extra.&#xD;&#xA;&#xD;&#xA;I got mine many years ago buy finding a community mailing list and sending emails to a bunch of people asking to share. Unfortunately I have since lost the community that I used.&#xD;&#xA;&#xD;&#xA;This page:&#xD;&#xA;&#xD;&#xA;http://users.sa.chariot.net.au/~dna/kefirpage.html#Kefirmaking&#xD;&#xA;&#xD;&#xA;Has all the information you will ever need including links to a couple Yahoo newsgroups where you could ask for grains.&#xD;&#xA;&#xD;&#xA;Alternatively- if you find yourself near Austin Tx. send me a note and I'll save some for you. It requires advanced notice to save the extra grains.&#xD;&#xA;&#xD;&#xA;If all else fails you can buy them on ebay as well.&#xD;&#xA;&#xD;&#xA;As for your quality question. It's difficult to compare homemade and commercial kefir. The commercial kefir that I have access to is very mild and sweet. I like my homemade kefir much more tart and yeasty.&#xD;&#xA;&#xD;&#xA;All in all it's a lot like making yogurt or homemade buttermilk. You can't necessarily get better than the good commercial products but &#xD;&#xA;&#xD;&#xA; - You have control over all the ingredients&#xD;&#xA; - It is a TON cheaper. Just the cost of milk." />
  <row Id="11855" PostHistoryTypeId="5" PostId="5923" RevisionGUID="85d7f3da-d81d-4d95-a491-90d3b83e4866" CreationDate="2010-08-25T21:26:12.217" UserId="183" Comment="a lot of the oil still remains in the beans" Text="Crema is a food foam.  For crema to form and survive long enough for us to enjoy the espresso, something needs to hold the bubbles of the foam together.  In most food foams proteins help hold up the bubbles, but in crema it is a mixture of [proteins and oils](http://dx.doi.org/10.1016/j.jfoodeng.2007.06.001). This makes it hard to predict what makes good crema.  From practice, good crema comes from:&#xD;&#xA;&#xD;&#xA;* Enough pressure and well timed extraction&#xD;&#xA;* Fresh grind with a good grain size distribution&#xD;&#xA;* Darker roasts&#xD;&#xA;&#xD;&#xA;There are also tradeoffs between stability of the crema and the amount of crema produced. The two don't seem to go together.  The crema also should have bubbles that pop and sprinkle the coffee aromatics into the air and our noses (like champagne).  The higher pressure extraction helps extract and emulsify the oils (about 0.1g ends up in one shot).  The darker roasts help with the Maillard reaction which creates the still unknown molecules that give crema its color and volume.&#xD;&#xA;" />
  <row Id="11856" PostHistoryTypeId="2" PostId="5986" RevisionGUID="5bd75021-6810-46a7-8a47-350f2126b89f" CreationDate="2010-08-25T21:27:52.200" UserId="2053" Text="Use a probe thermometer.  A turkey is cooked at 165F (according to the USDA), so you should take it out of the oven around 161F.  The turkey internal temperature will keep rising after you take it out of the oven, so cover it with foil, let it sit for 15 minutes after you take it out of the oven and you are good to go.  " />
  <row Id="11857" PostHistoryTypeId="2" PostId="5987" RevisionGUID="18d9ea05-5703-44bc-a941-eae0e56ba1d6" CreationDate="2010-08-25T21:31:42.833" UserId="1549" Text="I wish I had time for a more complete answer, but it sounds like you are trying to make fudge. It's quite an involved process. To give a very brief outline of the process without explaining why it works, you need to,&#xD;&#xA;&#xD;&#xA; - Bring your candy mixture to a boil and then stop stirring. &#xD;&#xA; - Use a sugar thermometer and wait for the temperature to reach 115C (softball stage).&#xD;&#xA; - Wipe down the sides of the pan while you do this or the sugar crystals that form will be too large.&#xD;&#xA; - Take the mixture off the heat and allow to cool to 43C.&#xD;&#xA; - Stir the mixture for 10-15 mins until it stiffens up." />
  <row Id="11858" PostHistoryTypeId="2" PostId="5988" RevisionGUID="53b83f9d-46fd-45e8-bbab-778ea4eac5b2" CreationDate="2010-08-25T21:41:51.663" UserId="2053" Text="&lt;a href=&quot;http://www.amazon.com/Molto-Italiano-Simple-Italian-Recipes/dp/0060734922&quot;&gt;Molto Italiano&lt;/a&gt; by Mario Batali is the one I keep coming back to.  It's recipes are easy to follow and are relatively basic, but if you find decent to good ingredients, the food turns out great.  I have loved just about every recipe I have tried in the book, although the baked ziti and the fettuccine Alfredo were probably the best tasting.&#xD;&#xA;&#xD;&#xA;For South-East Asian food, &lt;a href=&quot;http://www.amazon.com/Cradle-Flavor-Indonesia-Singapore-Malaysia/dp/0393054772&quot;&gt;Cradle of Flavor&lt;/a&gt; by James Oseland, is best book out there.  It has a description of all the non-traditional ingredients, including tips on how to find them in the US.  He even includes the Thai name for Pandan leaves, since they tend to be easier to find frozen, from a Thai manufacturer.  The beef rendang recipe is amazingly close the versions I've had in Jakarta.&#xD;&#xA;" />
  <row Id="11859" PostHistoryTypeId="16" PostId="5988" RevisionGUID="53b83f9d-46fd-45e8-bbab-778ea4eac5b2" CreationDate="2010-08-25T21:41:51.663" UserId="-1" />
  <row Id="11860" PostHistoryTypeId="2" PostId="5989" RevisionGUID="bcd74a29-8588-4ebc-82a5-42f97c0d52c8" CreationDate="2010-08-25T21:50:10.580" UserId="2052" Text="I have cooked and eaten an ostrich egg once before and it was a mildly unpleasant experience.&#xD;&#xA;&#xD;&#xA;It definitely doesn't taste like a chicken egg - it has a denser texture (almost rubbery) and a stronger taste.  Scrambling it and using it as part of a frittata in two very large 14 inch pans, I was still scratching my head as to what I should with the leftovers.&#xD;&#xA;&#xD;&#xA;Also, unless you have ostriches I know they can be quite expensive.  The emu eggs seem like they would be a bit easier to handle, but still I'm not sure I would have any reason to buy one except for curiosity." />
  <row Id="11861" PostHistoryTypeId="2" PostId="5990" RevisionGUID="6de9f82d-ce76-41d5-bf2d-0b78f71885af" CreationDate="2010-08-25T21:51:35.260" UserId="2053" Text="When I buy garlic, I normally put it in a bowl on the kitchen counter or in the pantry, and then pop off cloves as need.  Sometimes, if the garlic has been around for a while, I find what looks like green sprouts inside / popping out of the cloves.  What is the best way to keep my garlic fresh?" />
  <row Id="11862" PostHistoryTypeId="1" PostId="5990" RevisionGUID="6de9f82d-ce76-41d5-bf2d-0b78f71885af" CreationDate="2010-08-25T21:51:35.260" UserId="2053" Text="How to store garlic?" />
  <row Id="11863" PostHistoryTypeId="3" PostId="5990" RevisionGUID="6de9f82d-ce76-41d5-bf2d-0b78f71885af" CreationDate="2010-08-25T21:51:35.260" UserId="2053" Text="&lt;food-preservation&gt;" />
  <row Id="11864" PostHistoryTypeId="2" PostId="5991" RevisionGUID="6f1ac9d2-c55f-4cd4-a36f-c6b800e16d8d" CreationDate="2010-08-25T21:52:43.277" UserId="1415" Text="i made a smoked salmon recently that used tea leaves (from tea bags, specifically chai and a black tea with citrus), and it was very subtle and awesome. highly recommended. i used, i believe, 3 tea bags total, plus 2T of brown sugar and 2T of white rice in a lightly folded foil packet." />
  <row Id="11865" PostHistoryTypeId="5" PostId="5975" RevisionGUID="b5490ea2-127a-496e-bc99-f54c29b6c587" CreationDate="2010-08-25T21:54:59.250" UserId="1415" Comment="improved clarity; fixed typos and word tenses." Text="i have a friend who has 8 ostriches, and he eats their eggs all the time. the taste is (apparently) different from a chicken's... richer somehow, but not different in a bad way. he has hard-boiled them, but as roux says, it takes a LONG time to do it. i think he boils them for an hour, but don't quote me on that one. his most regular method is to drill a hole in it, drain it into a big bowl, blend it, and then makes scrambled eggs a cup or so at a time. he has found that he can freeze the leftover egg for eating later. as roux also said, one ostrich egg is about 2 dozen or so chicken eggs, so be prepared!" />
  <row Id="11866" PostHistoryTypeId="2" PostId="5992" RevisionGUID="c674efc7-ef29-4cd1-b827-5d758243b589" CreationDate="2010-08-25T21:58:02.687" UserId="60" Text="I always store mine in the pantry. I use it frequently enough that sprouting is rarely an issue. If you need it to last longer you can freeze garlic, though I have never needed to.&#xD;&#xA;&#xD;&#xA;**Shelf Life**&#xD;&#xA;&#xD;&#xA;An unbroken bulb of garlic can last 3-5 months in a cool (55-60 F) dark place. Once broken, the remaining cloves last only about 7-10 days. &#xD;&#xA;&#xD;&#xA;Frozen, you can store garlic 10-12 months.&#xD;&#xA;&#xD;&#xA;Source: &#xD;&#xA;&#xD;&#xA;http://stilltasty.com/fooditems/index/17237" />
  <row Id="11867" PostHistoryTypeId="6" PostId="5990" RevisionGUID="40948347-4727-4d9c-b498-9ad37235b886" CreationDate="2010-08-25T22:11:42.377" UserId="60" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;food-preservation&gt;" />
  <row Id="11868" PostHistoryTypeId="2" PostId="5993" RevisionGUID="4d63e06c-abd7-43df-8ddb-520e7e345973" CreationDate="2010-08-25T22:26:51.680" UserId="2178" Text="This is by no means a complete answer, but I found one of the most telling aspects of a working kitchen is the placement and ease of use of the trash bin.&#xD;&#xA;&#xD;&#xA;Surely, there are times when the trash bin is tucked into a corner for space's sake, but in kitchens where this is not the issue, I've found many an unused kitchen with the trash bin in an oft-put spot, away from any usable prep space.&#xD;&#xA;&#xD;&#xA;A sharp knife also tends to be a good indication, regardless of whether it is expensive or not.&#xD;&#xA;&#xD;&#xA;Other than that, I find that mileage varies wildly with regards to the number/type of spices, number/type of gadgets." />
  <row Id="11869" PostHistoryTypeId="16" PostId="5993" RevisionGUID="4d63e06c-abd7-43df-8ddb-520e7e345973" CreationDate="2010-08-25T22:26:51.680" UserId="-1" />
  <row Id="11870" PostHistoryTypeId="2" PostId="5994" RevisionGUID="999021dd-b902-4c73-853c-d9ab30eaaadb" CreationDate="2010-08-25T22:51:25.657" UserId="2178" Text="I made a chocolate mousse recently using soft-peaked whipped cream folded into a melted chocolate/butter/sugar mixture at room temperature. I found the following helped keep the mousse light:&#xD;&#xA;&#xD;&#xA;1) Before whipping the cream (I used a hand mixer), I put the metal bowl and mixer blades in the freezer for an hour.&#xD;&#xA;2) I folded in the whipped cream 1/3 at a time. The first third tends to lose a lot of air as the chocolate mixture is pretty heavy. But this provides a lighter, stabler mixture to work with when you incorporate the 2nd and 3rd thirds of the whipped cream. I found that the end result was less dense than if I had folded the whipped cream in one fell swoop." />
  <row Id="11871" PostHistoryTypeId="2" PostId="5995" RevisionGUID="fc63f96a-638b-4c08-840f-4b13c39d29ea" CreationDate="2010-08-25T22:55:16.027" UserId="2178" Text="I live in an apartment that was furnished with a fridge, but I find that it tends to be rather humid, causing condensation on my veg and consequently spoiling my veg more quickly. There isn't a humidity control, nor are there humidity-controlled drawers for use. Any suggestions on maintaining a lower level of humidity in the fridge?&#xD;&#xA;&#xD;&#xA;I'm considering playing with quantities of desiccant to see if that helps." />
  <row Id="11872" PostHistoryTypeId="1" PostId="5995" RevisionGUID="fc63f96a-638b-4c08-840f-4b13c39d29ea" CreationDate="2010-08-25T22:55:16.027" UserId="2178" Text="De-humidify a fridge" />
  <row Id="11873" PostHistoryTypeId="3" PostId="5995" RevisionGUID="fc63f96a-638b-4c08-840f-4b13c39d29ea" CreationDate="2010-08-25T22:55:16.027" UserId="2178" Text="&lt;fridge&gt;" />
  <row Id="11874" PostHistoryTypeId="2" PostId="5996" RevisionGUID="dcbbb0da-de9e-4a40-83b7-c01210f2d3c6" CreationDate="2010-08-25T23:06:39.780" UserId="1302" Text="I have seen many videos online and by chefs on tv to truss a chicken. What is your way of trussing a chicken because they all seem to have a different technique and am interested in a possible easier method." />
  <row Id="11875" PostHistoryTypeId="1" PostId="5996" RevisionGUID="dcbbb0da-de9e-4a40-83b7-c01210f2d3c6" CreationDate="2010-08-25T23:06:39.780" UserId="1302" Text="How to truss a chicken?" />
  <row Id="11876" PostHistoryTypeId="3" PostId="5996" RevisionGUID="dcbbb0da-de9e-4a40-83b7-c01210f2d3c6" CreationDate="2010-08-25T23:06:39.780" UserId="1302" Text="&lt;technique&gt;&lt;chicken&gt;&lt;trussing&gt;" />
  <row Id="11877" PostHistoryTypeId="2" PostId="5997" RevisionGUID="0ed23898-c5e8-467f-b6ac-52336eaddfbd" CreationDate="2010-08-25T23:11:23.773" UserId="1302" Text="Traditionally a burgandy wine is used for &lt;a href=&quot;http://en.wikipedia.org/wiki/Beef_bourguignon&quot;&gt;Beef Bourguignon&lt;/a&gt;. What are alternative replacements for this dish?" />
  <row Id="11878" PostHistoryTypeId="1" PostId="5997" RevisionGUID="0ed23898-c5e8-467f-b6ac-52336eaddfbd" CreationDate="2010-08-25T23:11:23.773" UserId="1302" Text="Alternative wine to Boeuf Bourguignon?" />
  <row Id="11879" PostHistoryTypeId="3" PostId="5997" RevisionGUID="0ed23898-c5e8-467f-b6ac-52336eaddfbd" CreationDate="2010-08-25T23:11:23.773" UserId="1302" Text="&lt;beef&gt;&lt;wine&gt;&lt;stews&gt;" />
  <row Id="11884" PostHistoryTypeId="2" PostId="5999" RevisionGUID="bbc512e7-8c3c-4cc8-a102-abadafc85f5e" CreationDate="2010-08-25T23:45:25.300" UserId="2181" Text="You need some liquid that is as tasty as wine. Perhaps some beef consommé (Can o' Campbells!) would do the job. I would add a bit of red wine vinegar, or balsamic, to make it a little bit acidic." />
  <row Id="11886" PostHistoryTypeId="5" PostId="5985" RevisionGUID="b3d730d9-0dc3-4135-a92d-7e3d33a2d501" CreationDate="2010-08-25T23:50:14.113" UserId="2001" Comment="remove hyperbole" Text="Kefir grains are like sourdough starters - just not as common. It's kind of cheating to buy them- you get them from other people that are throwing away their extra.&#xD;&#xA;&#xD;&#xA;I got mine many years ago buy finding a community mailing list and sending emails to a bunch of people asking to share. Unfortunately I have since lost the community that I used.&#xD;&#xA;&#xD;&#xA;This page:&#xD;&#xA;&#xD;&#xA;http://users.sa.chariot.net.au/~dna/kefirpage.html#Kefirmaking&#xD;&#xA;&#xD;&#xA;Has some info including links to a couple Yahoo newsgroups where you could ask for grains.&#xD;&#xA;&#xD;&#xA;Alternatively- if you find yourself near Austin Tx. send me a note and I'll save some for you. It requires advanced notice to save the extra grains.&#xD;&#xA;&#xD;&#xA;If all else fails you can buy them on ebay as well.&#xD;&#xA;&#xD;&#xA;As for your quality question. It's difficult to compare homemade and commercial kefir. The commercial kefir that I have access to is very mild and sweet. I like my homemade kefir much more tart and yeasty.&#xD;&#xA;&#xD;&#xA;All in all it's a lot like making yogurt or homemade buttermilk. You can't necessarily get better than the good commercial products but &#xD;&#xA;&#xD;&#xA; - You have control over all the ingredients&#xD;&#xA; - It is a TON cheaper. Just the cost of milk." />
  <row Id="11887" PostHistoryTypeId="2" PostId="6001" RevisionGUID="2aabc44a-6764-4345-927c-bc4141fd3694" CreationDate="2010-08-25T23:50:37.250" UserId="285" Text="Red Burgundy wine is made from Pinot noir grapes, so a Pinor noir from another region probably will work well. [Wikipedia describes Pinot noir][1] as “light to medium body with an aroma reminiscent of black cherry, raspberry or currant”, so any wine with those characteristics, such as a light Zinfandel or Shiraz/Syrah will be similarly substitutable.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pinot_Noir" />
  <row Id="11890" PostHistoryTypeId="2" PostId="6003" RevisionGUID="474c324e-f81a-491a-9724-fbeaf55a5cd4" CreationDate="2010-08-26T00:05:18.807" UserId="183" Text="The humidity goes down with the temperature, so if you are finding the fridge humid check the temperature and if that is around 37&amp;deg;F then check around the door for an air leak. Sometimes the door seal gets loose or dries out, letting the outside humidity in which then condense on the food making it easier for battery to grow and spoil the food." />
  <row Id="11891" PostHistoryTypeId="2" PostId="6004" RevisionGUID="a4d3e1a2-cfd5-4681-85ab-1f42e86cb445" CreationDate="2010-08-26T00:09:03.487" UserId="2183" Text="I've done a lot of microwave baking (and have created some delicious treats!), however I've never found a way to get a crust with the microwave.&#xD;&#xA;&#xD;&#xA;Now I understand the science behind a microwave and realize that there's no way to crust the outside of a loaf of microwave bread or to make cookies not melt everywhere. However, I have tried things like using some egg wash (it gives a bit of texture to the outside, but it's not quite a crust) or spraying with water/oil mid-baking.&#xD;&#xA;&#xD;&#xA;Has anybody found the holy grail of baking in the microwave?" />
  <row Id="11892" PostHistoryTypeId="1" PostId="6004" RevisionGUID="a4d3e1a2-cfd5-4681-85ab-1f42e86cb445" CreationDate="2010-08-26T00:09:03.487" UserId="2183" Text="Microwave Crust" />
  <row Id="11893" PostHistoryTypeId="3" PostId="6004" RevisionGUID="a4d3e1a2-cfd5-4681-85ab-1f42e86cb445" CreationDate="2010-08-26T00:09:03.487" UserId="2183" Text="&lt;baking&gt;&lt;microwave&gt;&lt;crust&gt;" />
  <row Id="11897" PostHistoryTypeId="5" PostId="6003" RevisionGUID="6a5e52a9-c349-41f3-82cf-e2b854d2f99b" CreationDate="2010-08-26T00:13:21.833" UserId="183" Comment="Many fixes " Text="Check the temperature: it should be around 37&amp;deg;F (3&amp;deg;C). If the temperature checks, look around the door for an air leak. Sometimes the door seal gets loose or dries out, letting the outside humidity in, which then condense on the food making it easier for bacteria to grow and spoil the food.&#xD;&#xA;&#xD;&#xA;If you still find it too humid you could try a box of [Polar King](http://www.coolerking.com)" />
  <row Id="11899" PostHistoryTypeId="2" PostId="6006" RevisionGUID="a0bbea73-dee3-4cb5-a1c5-c5f186cab285" CreationDate="2010-08-26T00:21:18.163" UserId="2001" Text="Not an complete answer but a clue-&#xD;&#xA;&#xD;&#xA;I have noticed that some hot pockets will come with a cardboard cage that seems to be lined with very thin foil. In the microwave the hot pockets are actually browned. It would seem that the foil is able to heat up past 212F and do the job.&#xD;&#xA;&#xD;&#xA;I have seen products that seem to do the same thing:&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Corning-Microwave-Browning-Grill-Handles/dp/B003YQGMY0/&#xD;&#xA;&#xD;&#xA;but I have not used them.&#xD;&#xA;&#xD;&#xA;I haven't been brave enough to experiment because of the danger of fire etc. Good luck on your quest." />
  <row Id="11902" PostHistoryTypeId="2" PostId="6007" RevisionGUID="29ed0062-7195-47d9-b815-02fc8ea4e543" CreationDate="2010-08-26T00:45:37.757" UserId="1259" Text="I've heard both. What's the correct way to boil a potato? Why?" />
  <row Id="11903" PostHistoryTypeId="1" PostId="6007" RevisionGUID="29ed0062-7195-47d9-b815-02fc8ea4e543" CreationDate="2010-08-26T00:45:37.757" UserId="1259" Text="When boiling potatoes, should I put them in with the cold water or in to the hot?" />
  <row Id="11904" PostHistoryTypeId="3" PostId="6007" RevisionGUID="29ed0062-7195-47d9-b815-02fc8ea4e543" CreationDate="2010-08-26T00:45:37.757" UserId="1259" Text="&lt;please-remove-this-tag&gt;&lt;potatoes&gt;" />
  <row Id="11905" PostHistoryTypeId="2" PostId="6008" RevisionGUID="46906a8e-21cb-44bf-a45a-eeadfeeaf071" CreationDate="2010-08-26T01:00:37.517" UserId="1393" Text="Cold, it gives the inside more time to come up to the same temperature with the outside, for more even cooking." />
  <row Id="11906" PostHistoryTypeId="2" PostId="6009" RevisionGUID="efe4db8b-a6f1-46c1-ac12-e88630aed804" CreationDate="2010-08-26T03:33:57.997" UserId="2098" Text="Thomas Keller's Ad Hoc Cookbook (one of the best cookbooks I've seen) recommends the following:&#xD;&#xA;&#xD;&#xA;1.  Place the chicken with the legs towards you.  Tuck the wing tips under the bird.  Cut a piece of chicken twine about 3 feet long and center it under the neck of the breast.  Pull the twine up over the breast towards you.&#xD;&#xA;&#xD;&#xA;2.  Knot the twine, pulling it tight to plump the breast.&#xD;&#xA;&#xD;&#xA;3.  Bring the ends of the twine around the ends of the drumsticks and straight up.&#xD;&#xA;&#xD;&#xA;4.  Tie as before to pull the ends of the drumsticks together and form a compatct bird.  Then tie again to secure the knot.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11907" PostHistoryTypeId="2" PostId="6010" RevisionGUID="bfe6ca2c-577e-4ef4-966b-76fc702bdb46" CreationDate="2010-08-26T03:44:02.323" UserId="2098" Text="I've been living in California for about 14 years and really miss the Chinese fried rice I would get at Chinese restaurants on the East Coast (Boston in specific).&#xD;&#xA;&#xD;&#xA;The fried rice I get at Chinese restaurants in California is much lighter in color and flavor.  I thought adding more soy sauce would do the trick.  There's definitely something else in the mix.  The rice that I'm trying to emulate has more of a malty, savory taste to it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11908" PostHistoryTypeId="1" PostId="6010" RevisionGUID="bfe6ca2c-577e-4ef4-966b-76fc702bdb46" CreationDate="2010-08-26T03:44:02.323" UserId="2098" Text="How can I make Chinese Fried Rice like they do on the East Coast?" />
  <row Id="11909" PostHistoryTypeId="3" PostId="6010" RevisionGUID="bfe6ca2c-577e-4ef4-966b-76fc702bdb46" CreationDate="2010-08-26T03:44:02.323" UserId="2098" Text="&lt;rice&gt;&lt;chinese-cuisine&gt;" />
  <row Id="11910" PostHistoryTypeId="2" PostId="6011" RevisionGUID="eb25c5fc-0108-48c4-a11a-d7bb9511ea93" CreationDate="2010-08-26T03:52:17.157" UserId="51" Text="One method for storing kefir grains for periods of up to 2 months, is by freezing spare grains. To freeze effectively, wash the grains with pre-boiled COOLED water. Pat-dry the grains between pre-ironed cooled white toweling to remove excess moisture. Place the grains in a jar or in a plastic bag, seal and put in the freezer. With milk grains, first add some dry milk powder, [DMP] adding enough to completely cover the grains with the DMP, seal jar or bag and then freeze. DMP is mixed with the milk kefir-grains as a cryoprotectant agent to prevent freezer burn. Although I've found that kefir grains are viable for up to one year with this method, this length of time may completely remove the yeast component found in healthy kefir grains [if frozen for longer than 2 months, but not specifically]. Because of this potential, freezing kefir grains as explained above, is best performed for a period of no longer than 2 months. If DMP is omitted for freezing milk kefir-grains, then a period of no longer than 1 month is recommended. Otherwise the yeast component of kefir grains may become damaged, especially if continual partial thawing and freezing due to poor freezer mechanism is involved. To reactivate frozen kefir grains, thaw by placing the grains in a glass filled with cold water for a few minutes. Place the grains into a strainer and wash off any powdered milk that's adhered to the grains with cold water.  http://users.sa.chariot.net.au/~dna/Makekefir.html#Storing_kefir-grains" />
  <row Id="11917" PostHistoryTypeId="2" PostId="6014" RevisionGUID="82595184-6504-4abc-b81f-3e544474012c" CreationDate="2010-08-26T04:48:14.030" UserDisplayName="user2185" Text="I think the best way to prepare squid is to soak it in thin seasoned buttermilk /egg mixture to help tenderize it a little then before frying dredge it in cornflour and quickly fry it until crispy but be careful not to over cook it.&#xD;&#xA;&#xD;&#xA;Serve with a hot chipote aioli" />
  <row Id="11922" PostHistoryTypeId="2" PostId="6016" RevisionGUID="9083c6a2-6201-4978-9b9f-aca8fcd7eb5f" CreationDate="2010-08-26T07:00:09.410" UserDisplayName="user2185" Text="Like @Fernando mentioned I always add the mussels to a hot saute pan with olive oil, S&amp;P and garlic and saute them for around 20 seconds then add the wine letting it reduce a little and at the very end pull it off the heat and throw in a little butter along with the herbs.&#xD;&#xA;&#xD;&#xA;The butter will form an emulsification with the wine reduction and give you a wonderful sauce." />
  <row Id="11923" PostHistoryTypeId="5" PostId="6014" RevisionGUID="dee04f48-7da4-4abf-9115-2bdd61d25933" CreationDate="2010-08-26T07:03:41.523" UserDisplayName="daniel" Comment="grammar, spelling" Text="I think the best way to prepare squid is to soak it in thin seasoned buttermilk /egg mixture to help tenderize it a little then before frying, dredge it in cornflour and quickly fry it until crispy. But be careful not to over cook it.&#xD;&#xA;&#xD;&#xA;Serve with a hot chipotle aioli." />
  <row Id="11924" PostHistoryTypeId="2" PostId="6017" RevisionGUID="8e166a44-a1b4-40ff-bf3f-c82b1b4b5e51" CreationDate="2010-08-26T07:11:05.877" UserDisplayName="daniel" Text="This may sound bloody stupid, but have you considered calling them and saying &quot;Hey. I live five hundred miles away, I love your cheese sauce, how do I make it at home?&quot; ?" />
  <row Id="11925" PostHistoryTypeId="2" PostId="6018" RevisionGUID="d97c1d61-8c9f-4d37-81ab-e2ffe84722cf" CreationDate="2010-08-26T07:36:36.810" UserId="2187" Text="Sure a bread machine isn't needed, but it's still very convenient. Kneading yourself is fine if you do bread once in a while, but we use our bread machine every day, so kneading would still represent a lot of time.&#xD;&#xA;&#xD;&#xA;Also there are so many recipes for bread machines available, so it's quite easy to get a different bread every day. All it takes is 5 minutes to put the ingredients together, and the bread is done on its own during the night." />
  <row Id="11927" PostHistoryTypeId="2" PostId="6020" RevisionGUID="e06ce0c2-b407-45f4-8604-876fabc69f23" CreationDate="2010-08-26T08:07:54.047" UserDisplayName="delete" Text="A basic ingredient of Chinese fried rice which nobody seems to be aware of is SOUP. That's right, you heard me right. Chinese fried rice is made with SOUP.&#xD;&#xA;&lt;pre&gt;&#xD;&#xA; ___  ___  _   _ _ __  &#xD;&#xA;/ __|/ _ \| | | | '_ \ &#xD;&#xA;\__ \ (_) | |_| | |_) |&#xD;&#xA;|___/\___/ \__,_| .__/ &#xD;&#xA;                |_|    &#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;I kid you not. You should consider it an indispensable ingredient.&#xD;&#xA;&#xD;&#xA;You can make a simple soup out of a stock cube and some hot water. You add the soup after you put the rice in the frying pan/wok.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Another basic ingredient is scrambled eggs. You should fry these separately from the rest of the ingredients and add them at the end of the cooking.&#xD;&#xA;" />
  <row Id="11930" PostHistoryTypeId="5" PostId="4971" RevisionGUID="03d39865-910b-4946-9f14-3c9ad0324a86" CreationDate="2010-08-26T09:06:34.753" UserId="1274" Comment="added 95 characters in body" Text="Hmmm, now I'm surprised. I always cook my corn husks 15-20 minutes. Gotta try shorter time, aparently!&#xD;&#xA;&#xD;&#xA;Edit: I will say though, given the corn I use, it is still crunchy after boiling this long." />
  <row Id="11932" PostHistoryTypeId="2" PostId="6023" RevisionGUID="2ca600cf-e511-4175-bb33-d4fa754496a4" CreationDate="2010-08-26T09:13:10.743" UserId="1274" Text="Given the great answer to the question on [adding salt to water when cooking pasta][1], I am curious whether the same explanation holds for rice as it does for pasta (flavor and starch gelation)? Is there more at work?&#xD;&#xA;&#xD;&#xA;Flavor is true in my experience, but what else?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta" />
  <row Id="11933" PostHistoryTypeId="1" PostId="6023" RevisionGUID="2ca600cf-e511-4175-bb33-d4fa754496a4" CreationDate="2010-08-26T09:13:10.743" UserId="1274" Text="Why add salt to the water when cooking rice?" />
  <row Id="11934" PostHistoryTypeId="3" PostId="6023" RevisionGUID="2ca600cf-e511-4175-bb33-d4fa754496a4" CreationDate="2010-08-26T09:13:10.743" UserId="1274" Text="&lt;salt&gt;&lt;rice&gt;&lt;boiling&gt;" />
  <row Id="11935" PostHistoryTypeId="2" PostId="6024" RevisionGUID="c0239f79-c52e-495c-9291-a2e8b11461fb" CreationDate="2010-08-26T09:30:07.320" UserId="1274" Text="I am aware that [wikipedia has a nice list of olive varieties including tastes (sometimes)][1]. However, I'd prefer a considered answer, so this is the place.&#xD;&#xA;&#xD;&#xA;I'm looking to substitute based on taste, not looks, as my local supermarket has messed with its Kalamatas and I don't find them nice anymore.&#xD;&#xA;&#xD;&#xA;Googling indicates Gaeta, Amphissa, Nicoise, but it's an ambiguous mess.&#xD;&#xA;&#xD;&#xA;I use a vinegar + brine-cured variant. What is the closest taste approximation?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Olive" />
  <row Id="11936" PostHistoryTypeId="1" PostId="6024" RevisionGUID="c0239f79-c52e-495c-9291-a2e8b11461fb" CreationDate="2010-08-26T09:30:07.320" UserId="1274" Text="What olive is a good taste substitute for Kalamata?" />
  <row Id="11937" PostHistoryTypeId="3" PostId="6024" RevisionGUID="c0239f79-c52e-495c-9291-a2e8b11461fb" CreationDate="2010-08-26T09:30:07.320" UserId="1274" Text="&lt;substitutions&gt;&lt;olive&gt;" />
  <row Id="11938" PostHistoryTypeId="16" PostId="3301" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11939" PostHistoryTypeId="16" PostId="3303" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11940" PostHistoryTypeId="16" PostId="3307" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11941" PostHistoryTypeId="16" PostId="3311" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11942" PostHistoryTypeId="16" PostId="3335" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11943" PostHistoryTypeId="16" PostId="3345" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11944" PostHistoryTypeId="16" PostId="3346" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11945" PostHistoryTypeId="16" PostId="3356" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11946" PostHistoryTypeId="16" PostId="3380" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11947" PostHistoryTypeId="16" PostId="3299" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:09.113" UserId="60" />
  <row Id="11948" PostHistoryTypeId="16" PostId="684" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:52.347" UserId="60" />
  <row Id="11949" PostHistoryTypeId="16" PostId="747" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:52.347" UserId="60" />
  <row Id="11950" PostHistoryTypeId="16" PostId="668" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-26T09:36:52.347" UserId="60" />
  <row Id="11952" PostHistoryTypeId="5" PostId="6020" RevisionGUID="81f6db04-ea47-43f0-8805-cadd00611bc6" CreationDate="2010-08-26T10:01:12.900" UserId="60" Comment="deleted 134 characters in body" Text="A basic ingredient of Chinese fried rice which nobody seems to be aware of is _soup_. That's right, you heard me right. Chinese fried rice is made with _soup_.&#xD;&#xA;&#xD;&#xA;I kid you not. You should consider it an indispensable ingredient.&#xD;&#xA;&#xD;&#xA;You can make a simple soup out of a stock cube and some hot water. You add the soup after you put the rice in the frying pan/wok.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Another basic ingredient is scrambled eggs. You should fry these separately from the rest of the ingredients and add them at the end of the cooking.&#xD;&#xA;" />
  <row Id="11956" PostHistoryTypeId="2" PostId="6026" RevisionGUID="05cc47b9-7fa1-468c-97a2-1b70d7aa1bac" CreationDate="2010-08-26T10:32:00.373" UserId="1140" Text="Salt is not necessary when cooking rice, but can be added. Unless you add a ridiculous amount of salt it will not significantly change the boiling temperature or time." />
  <row Id="11957" PostHistoryTypeId="5" PostId="6026" RevisionGUID="09d36835-b5a3-4314-8d95-d654ae705291" CreationDate="2010-08-26T10:56:27.793" UserId="1140" Comment="added 4 characters in body" Text="**Salt is not necessary when cooking rice, but can be added**. Unless you add a ridiculous amount of salt it will not significantly change the boiling temperature or time." />
  <row Id="11958" PostHistoryTypeId="2" PostId="6027" RevisionGUID="c9afea1d-457b-404f-b799-75dba762ee4d" CreationDate="2010-08-26T12:06:08.247" UserId="2148" Text="I've had great success in the past using a chianti. " />
  <row Id="11959" PostHistoryTypeId="2" PostId="6028" RevisionGUID="1841736b-1d6c-4964-a097-ed2c9707bfaa" CreationDate="2010-08-26T12:27:25.340" UserId="2184" Text="I just came back from a long trip and I was cleaning out my fridge, and I noticed that there is an expiration date on the butter. It expired about two months from when I bought it. The butter doesn't look any different than normal butter.&#xD;&#xA;&#xD;&#xA;How strictly should I follow the date on the box? Is there a way to test to see if the butter has actually gone bad?" />
  <row Id="11960" PostHistoryTypeId="1" PostId="6028" RevisionGUID="1841736b-1d6c-4964-a097-ed2c9707bfaa" CreationDate="2010-08-26T12:27:25.340" UserId="2184" Text="Can butter go bad?" />
  <row Id="11961" PostHistoryTypeId="3" PostId="6028" RevisionGUID="1841736b-1d6c-4964-a097-ed2c9707bfaa" CreationDate="2010-08-26T12:27:25.340" UserId="2184" Text="&lt;butter&gt;" />
  <row Id="11962" PostHistoryTypeId="2" PostId="6029" RevisionGUID="7aff1806-0576-4973-9dd9-37d1d81728f6" CreationDate="2010-08-26T12:35:07.133" UserId="1816" Text="Butter can go bad.  The oils will go rancid if exposed to too much light and heat for too long.  This accelerates the process of oxidation, which happens even if you keep the butter in the fridge.  Even in the fridge your butter will eventually go bad.&#xD;&#xA;&#xD;&#xA;Personally I follow the dates on all packages.  I do so with an awareness that they usually tend to be conservative, which keeps me comfortable.  Rancid butter in a taste test won't kill you, though.  It'll just taste bad.  So you should be able to taste this butter to see if it is bad.&#xD;&#xA;&#xD;&#xA;While I recommend following the dates on packaging, here are signs that your butter has actually gone bad:&#xD;&#xA;&#xD;&#xA; - discoloration&#xD;&#xA; - melting (which will happen outside of the fridge, you probably wouldn't see it)&#xD;&#xA; - sour smell&#xD;&#xA; - sour and unusual taste" />
  <row Id="11963" PostHistoryTypeId="2" PostId="6030" RevisionGUID="df117f9b-bc4a-44ef-a02a-ac0825509edc" CreationDate="2010-08-26T12:38:37.680" UserId="1274" Text="Yes, butter can go bad. Rancid, for instance.&#xD;&#xA;&#xD;&#xA;[This question has been treated before in this possible duplicate][1] - does that help?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/36/is-it-safe-to-leave-butter-at-room-temperature" />
  <row Id="11964" PostHistoryTypeId="2" PostId="6031" RevisionGUID="76837b7e-d39e-4ca6-a131-5ae3dbe380dd" CreationDate="2010-08-26T12:42:59.037" UserId="177" Text="Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets to &quot;runny&quot;?" />
  <row Id="11965" PostHistoryTypeId="1" PostId="6031" RevisionGUID="76837b7e-d39e-4ca6-a131-5ae3dbe380dd" CreationDate="2010-08-26T12:42:59.037" UserId="177" Text="How can I prevent my fruit pie from being runny?" />
  <row Id="11966" PostHistoryTypeId="3" PostId="6031" RevisionGUID="76837b7e-d39e-4ca6-a131-5ae3dbe380dd" CreationDate="2010-08-26T12:42:59.037" UserId="177" Text="&lt;pie&gt;" />
  <row Id="11967" PostHistoryTypeId="2" PostId="6032" RevisionGUID="2066be01-0ccc-410e-878d-533cc58e6267" CreationDate="2010-08-26T12:43:12.890" UserId="373" Text="Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening?&#xD;&#xA;&#xD;&#xA;I've found a recipe instructing me to roast at 120C for 5 hours, uncovered. The recipe mentions ensuring it reaches 85C internally.&#xD;&#xA;&#xD;&#xA;Does that sound reasonable? Any other tips to ensure I don't risk a charred/undercooked bird?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11968" PostHistoryTypeId="1" PostId="6032" RevisionGUID="2066be01-0ccc-410e-878d-533cc58e6267" CreationDate="2010-08-26T12:43:12.890" UserId="373" Text="Can I safely roast a chicken for 4 to 5 hours?" />
  <row Id="11969" PostHistoryTypeId="3" PostId="6032" RevisionGUID="2066be01-0ccc-410e-878d-533cc58e6267" CreationDate="2010-08-26T12:43:12.890" UserId="373" Text="&lt;chicken&gt;&lt;roast&gt;" />
  <row Id="11970" PostHistoryTypeId="2" PostId="6033" RevisionGUID="7e853ca3-1a16-410b-a949-ad29d94fb8d2" CreationDate="2010-08-26T12:44:11.127" UserId="183" Text="For rice it depends.  Cooking any starch in water will first cause the starch granules to swell and eventually tangle up with each other.  Dissolving sugars or salts in the water slows down the process by raising the temperature the swelling starts.  While few prefer pasta as a stuck blob of strands, the same is not the case for rice.  I like my Basmati loose, but my risotto and sushi sticky, so salt may be required for Basmati and optional for Arborio.&#xD;&#xA;&#xD;&#xA;There are two techniques for controlling the starch for rice.  To diminish stickiness, rive can be cooked like pasta: &#xD;&#xA;&#xD;&#xA;# [with lots of water and draining][2]; and &#xD;&#xA;# [by par cooking the rice][1]&#xD;&#xA;&#xD;&#xA;Method 1 won't avoid the grain surface starch gelatinization, but it will help with stickiness after draining and coating with an oil.  Method 2 delays the starch release allowing you finish cooking risotto in seven minutes.&#xD;&#xA;&#xD;&#xA;[1]:  http://blog.ideasinfood.com/ideas_in_food/2008/01/7-minute-risott.html" />
  <row Id="11971" PostHistoryTypeId="2" PostId="6034" RevisionGUID="99f4144b-4af2-47ff-927c-d8c11dddfe42" CreationDate="2010-08-26T12:48:21.383" UserId="177" Text="I've always made it on the spot and cooked it then and there, but would like to make at home and take it to a large party the next day and cook it then - will it work?" />
  <row Id="11972" PostHistoryTypeId="1" PostId="6034" RevisionGUID="99f4144b-4af2-47ff-927c-d8c11dddfe42" CreationDate="2010-08-26T12:48:21.383" UserId="177" Text="Can you put lasagna together one day, and then make it about 24 hrs later?" />
  <row Id="11973" PostHistoryTypeId="3" PostId="6034" RevisionGUID="99f4144b-4af2-47ff-927c-d8c11dddfe42" CreationDate="2010-08-26T12:48:21.383" UserId="177" Text="&lt;lasagna&gt;" />
  <row Id="11974" PostHistoryTypeId="2" PostId="6035" RevisionGUID="40092803-5046-4918-a4dd-741e1ddc961b" CreationDate="2010-08-26T12:49:29.600" UserId="1274" Text="Yes. Presumably you're doing the firming up during the cooking, and not afterwards?&#xD;&#xA;&#xD;&#xA; - Drain off liquid / condense any liquid. Heat fruit before placing in pie to drive off moisture&#xD;&#xA; - Use a touch of cream&#xD;&#xA; - Use binder / starch&#xD;&#xA; - Use gelatin in the fruit mixture&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11975" PostHistoryTypeId="2" PostId="6036" RevisionGUID="5c09bf5f-6eea-486f-9285-5d7b38362da9" CreationDate="2010-08-26T12:51:36.120" UserId="1816" Text="Apples have pectin in them, which should naturally help keep them from being runny.  In fact, I've seen a blueberry pie recipe from America's Test Kitchen/Cook's Illustrated that used grated apples and instant tapioca in combination as the thickener.&#xD;&#xA;&#xD;&#xA;In almost all the fruit pies I make, the key to perfect texture is somewhere between 2 and 3 tablespoons of instant tapioca.  Why tapioca?  Unlike flour or cornstarch it does not dull the flavor of the fruit.&#xD;&#xA;&#xD;&#xA;In the case of some recipes (blueberry comes to mind), I also cook down some of the fruit to make a syrup for binding the fruit together.  I do not do this with peach unless the peaches have been sitting in their juices for a while.  I do not do this with apple, raspberry, or strawberry rhubarb either." />
  <row Id="11976" PostHistoryTypeId="2" PostId="6037" RevisionGUID="e264390c-c0b4-4685-964d-9ee3addaa306" CreationDate="2010-08-26T12:54:35.300" UserId="364" Text="Absolutely, it will work! You can keep it in the refrigerator, ready to bake, for a couple of days. &#xD;&#xA;&#xD;&#xA;It also works very well to freeze it at that point, to defrost &amp; bake at a later date. &#xD;&#xA;&#xD;&#xA;The only catch is that the baking time may need to be extended a bit, since you'll be working with a product that is refrigerator-cold, as opposed to freshly cooked. " />
  <row Id="11977" PostHistoryTypeId="5" PostId="6033" RevisionGUID="524d7ebc-9d17-4e5c-a003-334808f6d3f8" CreationDate="2010-08-26T12:54:43.660" UserId="183" Comment="was that english?" Text="For rice it depends.  Cooking any starch in water will first cause the starch granules to swell and eventually tangle up with each other (the gelatinization).  Dissolving sugars or salts in the water slows down the process by raising the temperature the swelling starts.  While few prefer pasta as a stuck blob of strands, the same is not the case for rice.  I like my Basmati loose, but my risotto and sushi sticky, so salt may be required for Basmati and optional for Arborio.&#xD;&#xA;&#xD;&#xA;There are many techniques for controlling the starch for rice.  To control the starch gelatinization of rice:&#xD;&#xA;&#xD;&#xA;1. [cook it like pasta with lots of water, then drain][2]; or &#xD;&#xA;2. [par cook it][1]&#xD;&#xA;&#xD;&#xA;Method 1 won't avoid the grain surface starch gelatinization, but it will help with stickiness (you may oil coat it after draining).  Method 2 delays the starch release allowing you to finish a risotto in seven minutes.&#xD;&#xA;&#xD;&#xA;[1]: http://blog.ideasinfood.com/ideas_in_food/2008/01/7-minute-risott.html&#xD;&#xA;[2]: http://www.finecooking.com/recipes/boiled-basmati-rice.aspx" />
  <row Id="11978" PostHistoryTypeId="2" PostId="6038" RevisionGUID="b0724b3a-0f78-4d60-89c3-7a9015d43148" CreationDate="2010-08-26T12:54:53.020" UserId="1274" Text="I have a [RÖMERTOPF][1] at home. It is a porous clay casserole dish.&#xD;&#xA;&#xD;&#xA;I have recipes, sure. But I'm always looking for more. I'm not asking for recipes, though: I'm asking what the closest international / UK / US equivalents would be, so that I could be sure that I find appropriate recipes when looking for it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.roemertopf.de/english/" />
  <row Id="11979" PostHistoryTypeId="1" PostId="6038" RevisionGUID="b0724b3a-0f78-4d60-89c3-7a9015d43148" CreationDate="2010-08-26T12:54:53.020" UserId="1274" Text="(International / UK / US) RÖMERTOPF equivalents?" />
  <row Id="11980" PostHistoryTypeId="3" PostId="6038" RevisionGUID="b0724b3a-0f78-4d60-89c3-7a9015d43148" CreationDate="2010-08-26T12:54:53.020" UserId="1274" Text="&lt;equipment&gt;" />
  <row Id="11981" PostHistoryTypeId="2" PostId="6039" RevisionGUID="c203b1b3-ea04-4c1e-adee-0bfed7e17c9d" CreationDate="2010-08-26T12:55:53.283" UserId="633" Text="I would cook the lasagne and then re-heat the next day.  If you assemble the lasagna while the sauce(s) are warm then you will find that the pasta starts to curl up." />
  <row Id="11982" PostHistoryTypeId="2" PostId="6040" RevisionGUID="9e74ab94-da40-4c18-a21c-7dab3aa1a1ce" CreationDate="2010-08-26T12:57:31.273" UserId="1274" Text="It will most certainly work. In fact, re-heated lasagne can taste better than it would straight off the stove." />
  <row Id="11983" PostHistoryTypeId="2" PostId="6041" RevisionGUID="675561cb-a403-49c9-a163-01e1990eb163" CreationDate="2010-08-26T13:03:26.577" UserId="183" Text="Yes, and I find it taste better.  When I make lasagna I will not fully cook the pasta.  Instead, I keep a pot of boiling water and I dip the pasta into it to soften while I'm assembling the dish; the pasta is in the water for less than one minute.  The pasta seems to absorb more of the sauce, keeping the flavor but making a dish that does not fall apart as easily. " />
  <row Id="11984" PostHistoryTypeId="2" PostId="6042" RevisionGUID="681d90fb-e98b-4256-a9be-86e667f93f5b" CreationDate="2010-08-26T13:04:36.170" UserId="364" Text="I am not very good at interpreting written instructions into something visual... so in case there's anyone else out there like me, here's a video: &#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/videos/how-to-truss-a-turkey/27751.html&#xD;&#xA;&#xD;&#xA;This video is Alton Brown's method, as shown on the Food Network. It's a method that has worked fine for me." />
  <row Id="11985" PostHistoryTypeId="5" PostId="6033" RevisionGUID="17647f1c-be63-468e-b41c-c3039c080745" CreationDate="2010-08-26T13:06:30.493" UserId="183" Comment="I like the 7 minute thing" Text="For rice it depends.  Cooking any starch in water will first cause the starch granules to swell and eventually tangle up with each other (the gelatinization).  Dissolving sugars or salts in the water slows down the process by raising the temperature the swelling starts.  While few prefer pasta as a stuck blob of strands, the same is not the case for rice.  I like my Basmati loose, but my risotto and sushi sticky, so salt may be required for Basmati and optional for Arborio.&#xD;&#xA;&#xD;&#xA;There are many techniques for controlling the starch for rice.  To control the starch gelatinization of rice:&#xD;&#xA;&#xD;&#xA;1. [cook it like pasta with lots of water, then drain][2]; or &#xD;&#xA;2. [par cook it][1]&#xD;&#xA;&#xD;&#xA;Method 1 won't avoid the grain surface starch gelatinization, but it will help with stickiness (you may oil coat it after draining).  Method 2 delays the starch release allowing you to finish a risotto in seven minutes.  Cool for parties or for restaurants.&#xD;&#xA;&#xD;&#xA;[1]: http://blog.ideasinfood.com/ideas_in_food/2008/01/7-minute-risott.html&#xD;&#xA;[2]: http://www.finecooking.com/recipes/boiled-basmati-rice.aspx" />
  <row Id="11986" PostHistoryTypeId="2" PostId="6043" RevisionGUID="509d3ce9-9baa-4dc1-a0c7-b6c931584377" CreationDate="2010-08-26T13:09:47.063" UserId="426" Text="Flavor-wise Nicoise and Kalamatas are somewhat close, probably the closest most readily accesible substitute for most people." />
  <row Id="11987" PostHistoryTypeId="5" PostId="920" RevisionGUID="b7b996da-b184-475e-9420-e5ac77fa365f" CreationDate="2010-08-26T13:10:35.223" UserId="211" Comment="added 5 characters in body" Text="I don't believe there is a full proof way to determine 'ripeness' without taking a slice out of it. The best you can do is look for certain signs:&#xD;&#xA;&#xD;&#xA; - Ripe melons have a hollow sound when you tap or slap the outside&#xD;&#xA; - Look for the patch where the melon would have been on the ground (called the field spot). If it's a yellow colour its probably ripe, if it's white, it's probably not.&#xD;&#xA; - It should feel relatively heavy when lifted&#xD;&#xA; - Weird areas on the skin aren't necessarily bad. insects may have tried to start eating the fruit because it is ripe, but have only marred the surface.&#xD;&#xA;&#xD;&#xA;Unfortunately, melons don't continue to ripen once picked, unlike fruits such as apples, bananas etc. which contain ethylene. As a tip don't store melons with these kinds of fruit, they may well go 'soggy'.&#xD;&#xA;&#xD;&#xA;Extra: [NYtimes video on picking the right watermelon][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://video.nytimes.com/video/2010/08/17/dining/1247468645900/choosing-the-perfect-watermelon.html?ex=1297742400&amp;en=9ce7a7dd4bd718bc&amp;ei=5087&amp;WT.mc_id=VI-D-I-NYT-MOD-MOD-M163-ROS-0810-HDR&amp;WT.mc_ev=click" />
  <row Id="11988" PostHistoryTypeId="5" PostId="6035" RevisionGUID="acb932ab-e580-485f-bb94-130775e591fb" CreationDate="2010-08-26T13:12:44.133" UserId="1274" Comment="added 44 characters in body" Text="Yes. Presumably you're doing the firming up during the cooking, and not afterwards?&#xD;&#xA;&#xD;&#xA; - Drain off liquid / condense any liquid. Heat fruit before placing in pie to drive off moisture&#xD;&#xA; - Use a touch of cream&#xD;&#xA; - Use binder / starch&#xD;&#xA; - Use gelatin in the fruit mixture&#xD;&#xA; - tapioca (credit to justkt for this one)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11989" PostHistoryTypeId="2" PostId="6044" RevisionGUID="304ecabe-2d1d-42ac-b810-42710254bda7" CreationDate="2010-08-26T13:27:23.870" UserId="1274" Text="I'm thinking about cooking [Beef Wellington][1] this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I last made it).&#xD;&#xA;&#xD;&#xA;Wikipedia suggests crepe paper to help prevent this: what are some other techniques I can use? Should I make multiple smaller ones, should I twiddle with temperatures or let the pastry defrost more than I normally do - I'm open to suggestions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beef_Wellington" />
  <row Id="11990" PostHistoryTypeId="1" PostId="6044" RevisionGUID="304ecabe-2d1d-42ac-b810-42710254bda7" CreationDate="2010-08-26T13:27:23.870" UserId="1274" Text="Beef Wellington - how to get it (especially the pastry) right?" />
  <row Id="11991" PostHistoryTypeId="3" PostId="6044" RevisionGUID="304ecabe-2d1d-42ac-b810-42710254bda7" CreationDate="2010-08-26T13:27:23.870" UserId="1274" Text="&lt;beef&gt;" />
  <row Id="11993" PostHistoryTypeId="2" PostId="6045" RevisionGUID="7fc47615-4b81-44df-9b38-5c158226f23b" CreationDate="2010-08-26T13:35:25.967" UserId="2053" Text="I think the better choice would be a crock pot.  It's much safer to leave one running all day, than to leave your stove on all day.  " />
  <row Id="11994" PostHistoryTypeId="2" PostId="6046" RevisionGUID="8486b597-de91-422c-9c49-caaff04c621b" CreationDate="2010-08-26T13:38:03.547" UserId="296" Text="I would suggest not roasting a chicken at such a low heat for so long. Here is a response to a similar question on another cooking forum:&#xD;&#xA;&#xD;&#xA;&gt; A few days ago I printed out a recipe&#xD;&#xA;&gt; from peacefulnightdove &quot;BEST&#xD;&#xA;&gt; Slow-Roasted Chicken&quot;. It sounded&#xD;&#xA;&gt; wonderful but was to be roasted at 250 F (126 C)&#xD;&#xA;&gt; degrees for 5 hours. That sounded like&#xD;&#xA;&gt; a low temperature to me, so I emailed&#xD;&#xA;&gt; the County Nutritionist and Health&#xD;&#xA;&gt; Agent where I lived. Here is her&#xD;&#xA;&gt; reply: Good for you JoAnn to be&#xD;&#xA;&gt; suspicious! That is definitely outside&#xD;&#xA;&gt; the USDA guidelines, and yes bacteria&#xD;&#xA;&gt; may well be growing for quite a while&#xD;&#xA;&gt; in there. Poultry especially should&#xD;&#xA;&gt; not be done at less than 325 degrees.&#xD;&#xA;&gt; You could use the same spices and&#xD;&#xA;&gt; onions, increase the temp to 325 and&#xD;&#xA;&gt; decrease the time. Figure about 20 min&#xD;&#xA;&gt; per pound for the time. The safest way&#xD;&#xA;&gt; is to use a meat thermometer, final&#xD;&#xA;&gt; temp in the thigh should be 180&#xD;&#xA;&gt; degrees.&#xD;&#xA;http://community.tasteofhome.com/forums/t/173823.aspx&#xD;&#xA;&#xD;&#xA;I would also suggest using a crockpot." />
  <row Id="11995" PostHistoryTypeId="2" PostId="6047" RevisionGUID="09a26848-a70f-4e87-8367-71ddc24f148a" CreationDate="2010-08-26T14:08:58.863" UserId="2138" Text="I like this one:&#xD;&#xA;&#xD;&#xA;http://ruhlman.com/2010/07/how-to-truss-a-chicken.html&#xD;&#xA;&#xD;&#xA;It's simple... and entertaining." />
  <row Id="11996" PostHistoryTypeId="2" PostId="6048" RevisionGUID="bd05799f-61ff-4d71-a4ee-a014cc4f3b55" CreationDate="2010-08-26T14:15:41.503" UserId="1393" Text="I don't think there is really a US equivalent, but a Moroccan tagine would be close." />
  <row Id="11997" PostHistoryTypeId="2" PostId="6049" RevisionGUID="089153cf-5b1b-4a04-b128-916f7b094ec1" CreationDate="2010-08-26T14:25:35.380" UserId="373" Text="Many ovens have a timer which allows you to set the **start** time, so you pop your item in and later in the day it will automatically start cooking it unmanned. &#xD;&#xA;&#xD;&#xA;But all the oven cooking I can think of requires I preheat the oven before putting anything in it.&#xD;&#xA;&#xD;&#xA;Is it that preheating is desirable rather than essential, or is it that the timer feature is designed for those few cases where preheating isn't required?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="11998" PostHistoryTypeId="1" PostId="6049" RevisionGUID="089153cf-5b1b-4a04-b128-916f7b094ec1" CreationDate="2010-08-26T14:25:35.380" UserId="373" Text="Timing an oven to start while I am out - but what about preheating?" />
  <row Id="11999" PostHistoryTypeId="3" PostId="6049" RevisionGUID="089153cf-5b1b-4a04-b128-916f7b094ec1" CreationDate="2010-08-26T14:25:35.380" UserId="373" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="12000" PostHistoryTypeId="6" PostId="6032" RevisionGUID="c712e283-f422-4fe4-b79c-99c839907306" CreationDate="2010-08-26T14:26:12.557" UserId="373" Comment="edited tags" Text="&lt;chicken&gt;&lt;cooking-time&gt;&lt;roast&gt;" />
  <row Id="12001" PostHistoryTypeId="2" PostId="6050" RevisionGUID="cd103cc7-f6f2-44d9-bc4c-0954e2871852" CreationDate="2010-08-26T14:30:46.607" UserId="1549" Text="According to [this article][1], also backed up with data from the USDA, you can cook a chicken as low as 140F as long as the internal temperature of the bird reaches and maintains that temperature for at least 35 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You may have to do a little calculation and experimentation to find a chicken weight and temperature that hits the five hour mark, but it seems that you can do it safely as long as you have,&#xD;&#xA;&#xD;&#xA; - an oven that can maintain a&#xD;&#xA;   temperature (I would invest in an&#xD;&#xA;   oven thermometer to be sure, most&#xD;&#xA;   oven dials are way out);&#xD;&#xA; - a good&#xD;&#xA;   digital probe. Probe the meat in&#xD;&#xA;   several places to make sure of the&#xD;&#xA;   temperature;&#xD;&#xA;&#xD;&#xA;I would also leave the meat to rest a while so that cooking continues with the residual heat. I don't know how long you would need to feel safe, but I would probably wait 30 mins.&#xD;&#xA;&#xD;&#xA;A tip taken from a Heston Blumenthal recipe is to brine the bird before hand. That way you will also kill a lot of bacteria from the skin.&#xD;&#xA;&#xD;&#xA;  [1]: http://portfo.li/food/16385-sous-vide-101-low-temperature-chicken" />
  <row Id="12002" PostHistoryTypeId="2" PostId="6051" RevisionGUID="e9bfabe5-da04-499a-91df-5a049404c6eb" CreationDate="2010-08-26T14:31:45.413" UserId="27" Text="I would agree and go with a crockpot (or slowcooker). This [wikipedia article][1] explains what it is but basically it is a covered electronic pot that allows you to turn it on high or low to cook anything for a longer amount of time. Some of them when the timers go switch automatically to a `keep warm` setting so if you timer runs out at 5pm and you don't get home until 5:30pm then it won't go bad. &#xD;&#xA;&#xD;&#xA;I have one recipe for a whole chicken that I absolutely love. Basically you rinse the chicken the fill it with 1 tablespoon of dice butter and one sliced apple. I use two sliced apples and any extra that doesn't fit in the chicken I put around it. Then you sprinkle the chicken with some seasoning salt. I use [Mrs. Dash][2]. I also add about 1/2 cup of water so I know that I will have enough liquid once it is done since I love making gravy (on mashed potatoes) with this recipe. Then you cook it on high for, I believe, 5 hours about. Anyway it is so good and moist and basically falls off the bone.&#xD;&#xA;&#xD;&#xA;Good luck. :D&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Slow_cooker&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Mrs._Dash" />
  <row Id="12003" PostHistoryTypeId="9" PostId="5956" RevisionGUID="768b406f-4e33-4a21-ba4c-879597d67e6f" CreationDate="2010-08-26T14:33:18.170" UserId="27" Comment="Rollback to [74b18e90-bf1d-4fd2-9178-0aa40d290535]" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;turkey&gt;&lt;thermometers&gt;" />
  <row Id="12004" PostHistoryTypeId="9" PostId="5956" RevisionGUID="c6fd7640-ef89-49a7-aa0f-712bec710bad" CreationDate="2010-08-26T14:33:28.717" UserId="27" Comment="Rollback to [ef82c449-bf11-4efb-9746-c0df09f7f851]" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;turkey&gt;" />
  <row Id="12005" PostHistoryTypeId="5" PostId="6031" RevisionGUID="93f3a3fc-7dee-479d-90f9-667bdc59fa0d" CreationDate="2010-08-26T14:42:06.193" UserId="1236" Comment="spelling; added tag " Text="Is there a way to firm up the consistency of a fresh fruit pie (like peach or apple) - sometimes it gets too &quot;runny&quot;?" />
  <row Id="12006" PostHistoryTypeId="6" PostId="6031" RevisionGUID="93f3a3fc-7dee-479d-90f9-667bdc59fa0d" CreationDate="2010-08-26T14:42:06.193" UserId="1236" Comment="spelling; added tag " Text="&lt;baking&gt;&lt;pie&gt;" />
  <row Id="12007" PostHistoryTypeId="2" PostId="6052" RevisionGUID="8076e2b8-a098-425d-acd6-0c8066d15997" CreationDate="2010-08-26T14:43:51.353" UserId="2047" Text="Preheating is mainly needed for breads and anything that has a short cooking time (&lt; 15 mins or so). I don't bother preheating when I'm roasting something for a longer time. If you're setting a timer, I assume this is something that will take a while to cook, so I wouldn't worry about preheating." />
  <row Id="12008" PostHistoryTypeId="2" PostId="6053" RevisionGUID="bb543bae-30ca-4fb1-ab09-163da3bf73d8" CreationDate="2010-08-26T14:49:36.800" UserId="624" Text="I've seen terra cotta casserole dishes. You could also re-purpose a flower pot, although I'm not sure if you could find something in the correct shape (or with a lid)." />
  <row Id="12009" PostHistoryTypeId="5" PostId="5985" RevisionGUID="3756b9a2-64f7-43ce-97e0-37e699dffd3c" CreationDate="2010-08-26T14:56:24.043" UserId="2001" Comment="Fix typo" Text="Kefir grains are like sourdough starters - just not as common. It's kind of cheating to buy them- you get them from other people that are throwing away their extra.&#xD;&#xA;&#xD;&#xA;I got mine many years ago by finding a community mailing list and sending emails to a bunch of people asking to share. Unfortunately I have since lost the community that I used.&#xD;&#xA;&#xD;&#xA;This page:&#xD;&#xA;&#xD;&#xA;http://users.sa.chariot.net.au/~dna/kefirpage.html#Kefirmaking&#xD;&#xA;&#xD;&#xA;Has some info including links to a couple Yahoo newsgroups where you could ask for grains.&#xD;&#xA;&#xD;&#xA;Alternatively- if you find yourself near Austin Tx. send me a note and I'll save some for you. It requires advanced notice to save the extra grains.&#xD;&#xA;&#xD;&#xA;If all else fails you can buy them on ebay as well.&#xD;&#xA;&#xD;&#xA;As for your quality question. It's difficult to compare homemade and commercial kefir. The commercial kefir that I have access to is very mild and sweet. I like my homemade kefir much more tart and yeasty.&#xD;&#xA;&#xD;&#xA;All in all it's a lot like making yogurt or homemade buttermilk. You can't necessarily get better than the good commercial products but &#xD;&#xA;&#xD;&#xA; - You have control over all the ingredients&#xD;&#xA; - It is a TON cheaper. Just the cost of milk." />
  <row Id="12010" PostHistoryTypeId="2" PostId="6054" RevisionGUID="e795efd1-dbf0-4963-9d74-9d3bef82700e" CreationDate="2010-08-26T15:39:30.607" UserId="2196" Text="Don't do this with your pizza but braising, roasting and casseroles seem to do OK without preheating. I'm OK with beef sitting in the oven without refrigeration but I have to brine chicken and pork to preserve it a little and it seems to help with taste and juiciness anyway." />
  <row Id="12011" PostHistoryTypeId="2" PostId="6055" RevisionGUID="782348ed-3240-49f7-b09d-cde329195009" CreationDate="2010-08-26T15:46:41.040" UserId="2196" Text="Brine that bird! If you put the bird in some heavily salted water for an half hour or more, you can kill the bacteria and make it easier to cook because it stays juicy longer at higher temps. Plus the skin will be crisp unlike cooking it in a crockpot." />
  <row Id="12012" PostHistoryTypeId="5" PostId="6036" RevisionGUID="b5bf37c4-a5ec-4cfc-a16a-74b5b3ef76a4" CreationDate="2010-08-26T16:00:39.530" UserId="1816" Comment="added 302 characters in body" Text="Apples have pectin in them, which should naturally help keep them from being runny.  In fact, I've seen a blueberry pie recipe from America's Test Kitchen/Cook's Illustrated that used grated apples and instant tapioca in combination as the thickener.  The reason it didn't use all tapioca was that too much tapioca can lead to a gummy, over-firm gelatin like consistency.&#xD;&#xA;&#xD;&#xA;In almost all the fruit pies I make, the key to perfect texture is somewhere between 2 and 3 tablespoons of instant tapioca.  Why tapioca?  Unlike flour or cornstarch it does not dull the flavor of the fruit.&#xD;&#xA;&#xD;&#xA;In the case of some recipes (blueberry comes to mind), I also cook down some of the fruit to make a syrup for binding the fruit together.  I do not do this with peach unless the peaches have been sitting in their juices for a while.  I do not do this with apple, raspberry, or strawberry rhubarb either.&#xD;&#xA;&#xD;&#xA;So try tapioca, but over 2-3 tablespoons (depending on fruit-type), if you find you are dealing with too much structure, switch to a mix with grated apple or straight up pectin." />
  <row Id="12013" PostHistoryTypeId="5" PostId="6020" RevisionGUID="f9580ca8-c965-4153-accb-3ef98778b4c1" CreationDate="2010-08-26T16:11:11.960" UserId="60" Comment="Corrected terminology" Text="A basic ingredient of Chinese fried rice which nobody seems to be aware of is _stock_. That's right, you heard me right. Chinese fried rice is made with _stock_.&#xD;&#xA;&#xD;&#xA;I kid you not. You should consider it an indispensable ingredient.&#xD;&#xA;&#xD;&#xA;You can make a simple stock out of a stock cube and some hot water. You add the stock after you put the rice in the frying pan/wok.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Another basic ingredient is scrambled eggs. You should fry these separately from the rest of the ingredients and add them at the end of the cooking.&#xD;&#xA;" />
  <row Id="12014" PostHistoryTypeId="2" PostId="6056" RevisionGUID="bd95038c-f25b-459b-9a12-eb03c67a23f2" CreationDate="2010-08-26T16:15:24.533" UserId="27" Text="I'm debating canning but I don't have a pressure canner. I was just wondering what the best method to can would be since I don't want to get botulism and I want the canned food to last for a long time." />
  <row Id="12015" PostHistoryTypeId="1" PostId="6056" RevisionGUID="bd95038c-f25b-459b-9a12-eb03c67a23f2" CreationDate="2010-08-26T16:15:24.533" UserId="27" Text="Method of canning without pressure canner?" />
  <row Id="12016" PostHistoryTypeId="3" PostId="6056" RevisionGUID="bd95038c-f25b-459b-9a12-eb03c67a23f2" CreationDate="2010-08-26T16:15:24.533" UserId="27" Text="&lt;food-safety&gt;&lt;canning&gt;&lt;pressure-canner&gt;" />
  <row Id="12017" PostHistoryTypeId="2" PostId="6057" RevisionGUID="9d42af57-1319-48c7-b469-0978f4826193" CreationDate="2010-08-26T16:17:13.190" UserId="2199" Text="&quot;Hot Water Bath&quot; is the standard." />
  <row Id="12018" PostHistoryTypeId="2" PostId="6058" RevisionGUID="0dc4ec2d-1d52-43fa-a9c2-e07d889f4b3d" CreationDate="2010-08-26T16:18:36.123" UserId="2001" Text="Without a canner you are limited to canning high-acid foods.&#xD;&#xA;&#xD;&#xA;Botulism spores don't die at 212F, the boiling point of water. A pressure canner boiling water at 15PSI raises the boiling point to 250F or so which will kill the spores.&#xD;&#xA;&#xD;&#xA;Acid will also kill the spores and so high-acid foods such as fruit and pickles do not need to be processed in a pressure canner. Look for recipes for such foods. As use2199 said they will involve boiling the jars for a while to kill things.&#xD;&#xA;&#xD;&#xA;Don't experiment. Botulism is not a fun thing. Your lips get tingly and then you die shortly aftwards." />
  <row Id="12019" PostHistoryTypeId="2" PostId="6059" RevisionGUID="4ea54a63-b433-4e8b-a26c-9d8db574dfe6" CreationDate="2010-08-26T16:18:45.437" UserId="2148" Text="Sorry if this seems obvious, but is there a method to making your own sun-dried tomatoes or is it really as simple as leaving them out in the sun? How long should it take to reach the proper &quot;dryness&quot;? Once dried what is the best way to store? Any spices that can be added to complement the flavor?" />
  <row Id="12020" PostHistoryTypeId="1" PostId="6059" RevisionGUID="4ea54a63-b433-4e8b-a26c-9d8db574dfe6" CreationDate="2010-08-26T16:18:45.437" UserId="2148" Text="Sun Drying Tomatoes" />
  <row Id="12021" PostHistoryTypeId="3" PostId="6059" RevisionGUID="4ea54a63-b433-4e8b-a26c-9d8db574dfe6" CreationDate="2010-08-26T16:18:45.437" UserId="2148" Text="&lt;tomatoes&gt;&lt;homemade&gt;&lt;drying&gt;" />
  <row Id="12022" PostHistoryTypeId="2" PostId="6060" RevisionGUID="51cb05e6-78ce-4c78-9873-201b689043cf" CreationDate="2010-08-26T16:21:24.453" UserId="2001" Text="I have tried sun drying tomatoes with no success. It is just too humid where I live and the bugs or mold will get them before they dry.&#xD;&#xA;&#xD;&#xA;I just slice My tomatoes in half and dry them in the dehydrator and that works very well.&#xD;&#xA;&#xD;&#xA;If you live somewhere dry like Utah or Arizona you could just leave the tomatoes in the sun (protected from dust and bugs) and they will be zombified in short order." />
  <row Id="12023" PostHistoryTypeId="5" PostId="6058" RevisionGUID="12d7cb63-10dd-4b42-94ef-583fd3026c2a" CreationDate="2010-08-26T16:30:53.207" UserId="2001" Comment="Add Ball Blue Book link" Text="Without a canner you are limited to canning high-acid foods.&#xD;&#xA;&#xD;&#xA;Botulism spores don't die at 212F, the boiling point of water. A pressure canner boiling water at 15PSI raises the boiling point to 250F or so which will kill the spores.&#xD;&#xA;&#xD;&#xA;Acid will also kill the spores and so high-acid foods such as fruit and pickles do not need to be processed in a pressure canner. Look for recipes for such foods. As use2199 said they will involve boiling the jars for a while to kill things.&#xD;&#xA;&#xD;&#xA;An excellent resource is the &lt;a href=&quot;http://www.amazon.com/Ball-Blue-Book-Guide-Preserving/dp/0972753702/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1282840171&amp;sr=1-1&quot;&gt;Ball Blue Book&lt;/a&gt; that can often be found near the canning supplies in grocery stores. It always calls for Ball products of course but it has a ton of good canning recipes and instructions.&#xD;&#xA;&#xD;&#xA;Don't experiment. Botulism is not a fun thing. Your lips get tingly and then you die shortly aftwards." />
  <row Id="12024" PostHistoryTypeId="2" PostId="6061" RevisionGUID="3d146d86-8073-4056-b58d-a0dcd6613fa1" CreationDate="2010-08-26T16:31:12.767" UserId="177" Text="Is it safe to use rainwater as an ingredient versus tap water - or even cooking things *in it* like pasta?" />
  <row Id="12025" PostHistoryTypeId="1" PostId="6061" RevisionGUID="3d146d86-8073-4056-b58d-a0dcd6613fa1" CreationDate="2010-08-26T16:31:12.767" UserId="177" Text="Is it safe to cook with rainwater? " />
  <row Id="12026" PostHistoryTypeId="3" PostId="6061" RevisionGUID="3d146d86-8073-4056-b58d-a0dcd6613fa1" CreationDate="2010-08-26T16:31:12.767" UserId="177" Text="&lt;food-safety&gt;&lt;water&gt;" />
  <row Id="12027" PostHistoryTypeId="2" PostId="6062" RevisionGUID="c5b724af-7bdb-4f5d-b6fb-53d9a278437c" CreationDate="2010-08-26T16:32:38.413" UserId="2053" Text="This gadget won't make the pie itself less runny, but it will help keep your pie from running.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Progressive-International-BA-1-Pie-Gate/dp/B000VI3ENG/" />
  <row Id="12028" PostHistoryTypeId="2" PostId="6063" RevisionGUID="0680f53f-9a45-451b-8e44-b21b80e6d0e4" CreationDate="2010-08-26T16:43:57.387" UserId="1769" Text="This technique works for garlic, as well as fresh ginger root: use a small grater or zester on the garlic and arrange the pulp on a piece of plastic wrap. Roll the garlic in the plastic wrap and twist the ends so it roughly resembles a long tootsie roll and freeze. When you want to use garlic, snap off a piece and add it to your dish. &#xD;&#xA;&#xD;&#xA;This would probably also work with minced or sliced garlic.  " />
  <row Id="12029" PostHistoryTypeId="2" PostId="6064" RevisionGUID="89e9fc35-9590-413a-8fba-36c9cbf38cba" CreationDate="2010-08-26T16:45:42.363" UserId="1393" Text="As long as you don't live in an area with bad acid rain, and you are catching it in a sanitary container without running it through gross gutters etc, it would be fine." />
  <row Id="12030" PostHistoryTypeId="2" PostId="6065" RevisionGUID="fe7b1a2e-20f3-4054-a8dd-dd05685fd932" CreationDate="2010-08-26T16:48:23.627" UserId="1259" Text="My fried rice started getting closer to east coast restaurant style when I started doing a couple of new things:&#xD;&#xA;&#xD;&#xA; - **Use Chinese 5 Spice Powder** - Like Indian Garam Masala, this is a spice mixture that is so common in Chinese cooking that it's sold pre-mixed. I've started using it in a lot of my chinese cooking. It makes a big difference.&#xD;&#xA; - **Add a bit more soy sauce** - This seems to be where most of your coloring comes from, so judge by look. &#xD;&#xA; - **Use some sesame oil** - I find sesame oil provides a nice flavor element in asian dishes. &#xD;&#xA; - **Use more oil while frying the rice** - I use a mix of sesame and vegetable or canola. This makes it quite a lot greasier than I was making it, but it's closer to restaurant style. &#xD;&#xA; - **Let the rice sit  while frying** - Once the rice is in the wok, I don't stir it too much. This lets some of the rice on the bottom get a bit more fried than if you stir frequently. &#xD;&#xA;&#xD;&#xA;Hope one of those helps.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12031" PostHistoryTypeId="2" PostId="6066" RevisionGUID="296bb882-1ce2-4d0b-885b-df01786a29f6" CreationDate="2010-08-26T16:51:20.707" UserId="60" Text="As long as there hasn't been a recent chemical, biological, or nuclear attack you should be fine. Acid rain shouldn't be much of a problem since it's only slightly more acidic than regular rainfall (which is already acidic)." />
  <row Id="12032" PostHistoryTypeId="2" PostId="6067" RevisionGUID="43c064b5-e526-4306-9e97-405337c4728d" CreationDate="2010-08-26T16:51:46.800" UserId="2047" Text="You really need to filter it first. If you wouldn't drink it, don't cook with it (also good advice re: wine). There seem to be sources on the internet regarding how to make rainwater drinkable, like using sand filters in your rain barrel, so I would start there.&#xD;&#xA;(example: http://www.rain-barrel.net/drinking-rainwater.html)&#xD;&#xA;&#xD;&#xA;If you're planning on using it as an ingredient in baking, or any dish where the pH is critical, you may want to actually test the pH of the water you're putting in and try to balance the recipe accordingly (substitute some baking soda for baking powder, for example).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12033" PostHistoryTypeId="5" PostId="6061" RevisionGUID="25197d07-3de8-4ffe-b796-11f69e7cd016" CreationDate="2010-08-26T16:52:51.197" UserId="177" Comment="added 137 characters in body" Text="Is it safe to use rainwater as an ingredient versus tap water - or even cooking things *in it* like pasta?  Would there be any differences in measurements or cooking times - the thought being that there are no chemicals in it versus Tap Water?" />
  <row Id="12034" PostHistoryTypeId="2" PostId="6068" RevisionGUID="f0ed8f9e-3dee-49d8-a3c8-079aac09fae7" CreationDate="2010-08-26T16:58:43.013" UserId="177" Text="I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: http://cooking.stackexchange.com/questions/23/besides-salmon-what-other-meats-can-be-grilled-on-a-cedar-plank - how do I season a cedar plank in order to use it for grilling?  After it's seasoned any tips on the actual grilling technique?" />
  <row Id="12035" PostHistoryTypeId="1" PostId="6068" RevisionGUID="f0ed8f9e-3dee-49d8-a3c8-079aac09fae7" CreationDate="2010-08-26T16:58:43.013" UserId="177" Text="How do you season/prepare a Plank for Plank Grilling?" />
  <row Id="12036" PostHistoryTypeId="3" PostId="6068" RevisionGUID="f0ed8f9e-3dee-49d8-a3c8-079aac09fae7" CreationDate="2010-08-26T16:58:43.013" UserId="177" Text="&lt;grilling&gt;&lt;seasoning&gt;" />
  <row Id="12037" PostHistoryTypeId="5" PostId="6068" RevisionGUID="22bfe73a-4542-4cc9-9c88-341723c9bde3" CreationDate="2010-08-26T17:00:55.357" UserId="60" Comment="added 5 characters in body" Text="I wanted to Plank Grill a Salmon, after hearing about how much Jarrod enjoyed it: &#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/23/besides-salmon-what-other-meats-can-be-grilled-on-a-cedar-plank&#xD;&#xA;&#xD;&#xA;How do I season a cedar plank in order to use it for grilling?  After it's seasoned any tips on the actual grilling technique?" />
  <row Id="12038" PostHistoryTypeId="5" PostId="6067" RevisionGUID="41b2c75e-4562-40d8-8ee7-5c042e149d4e" CreationDate="2010-08-26T17:03:03.117" UserId="2047" Comment="deleted 45 characters in body; added 101 characters in body" Text="You really need to filter it first. If you wouldn't drink it, don't cook with it (also good advice re: wine). There seem to be sources on the internet regarding how to make rainwater drinkable, so I would start there.&#xD;&#xA;(example: http://www.rain-barrel.net/drinking-rainwater.html)&#xD;&#xA;&#xD;&#xA;If you're already drinking your rainwater, and haven't died yet, it's probably safe to cook with.&#xD;&#xA;&#xD;&#xA;If you're planning on using it as an ingredient in baking, or any dish where the pH is critical, you may want to actually test the pH of the water you're putting in and try to balance the recipe accordingly (substitute some baking soda for baking powder, for example).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12039" PostHistoryTypeId="5" PostId="6050" RevisionGUID="02429e00-2ac0-49a1-8dab-e288c5cf1902" CreationDate="2010-08-26T17:03:34.020" UserId="1549" Comment="Update on brining" Text="According to [this article][1], also backed up with data from the USDA, you can cook a chicken as low as 140F as long as the internal temperature of the bird reaches and maintains that temperature for at least 35 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You may have to do a little calculation and experimentation to find a chicken weight and temperature that hits the five hour mark, but it seems that you can do it safely as long as you have,&#xD;&#xA;&#xD;&#xA; - an oven that can maintain a&#xD;&#xA;   temperature (I would invest in an&#xD;&#xA;   oven thermometer to be sure, most&#xD;&#xA;   oven dials are way out);&#xD;&#xA; - a good&#xD;&#xA;   digital probe. Probe the meat in&#xD;&#xA;   several places to make sure of the&#xD;&#xA;   temperature;&#xD;&#xA;&#xD;&#xA;I would also leave the meat to rest a while so that cooking continues with the residual heat. I don't know how long you would need to feel safe, but I would probably wait 30 mins.&#xD;&#xA;&#xD;&#xA;A tip taken from a Heston Blumenthal recipe is to brine the bird before hand. That way you will also kill a lot of bacteria from the skin.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;Brining won't kill bacteria. The Blumenthal recipe involves dunking the chicken (well Turkey actually) twice for thirty seconds in boiling water. I imagined, erroneously as it turns out, that this was a regular part of the brining process. &#xD;&#xA;&#xD;&#xA;  [1]: http://portfo.li/food/16385-sous-vide-101-low-temperature-chicken" />
  <row Id="12040" PostHistoryTypeId="2" PostId="6069" RevisionGUID="95d9aa3c-1fd3-4a81-9d96-2c5140165a4a" CreationDate="2010-08-26T17:13:04.283" UserId="2047" Text="The main thing you need to do to prepare a plank for grilling is to soak it in water first. Otherwise, it can catch on fire and you'll have a mess.&#xD;&#xA;&#xD;&#xA;For seasonings, you can use anything that you would use when roasting something. For salmon, you could put down some lemon slices and rosemary." />
  <row Id="12041" PostHistoryTypeId="2" PostId="6070" RevisionGUID="8c8aa2a0-fb1f-46f7-aa23-bf4358343bcd" CreationDate="2010-08-26T17:13:24.263" UserId="1259" Text="I don't season the wood at all. I buy the planks from the local grocery store or hardware store and soak in water for 8 hours. The planks often say 1 hour is enough, but I think this is just marketing, it never seems to be enough. Weighting the plank down to keep it fully submerged will help the process. &#xD;&#xA;&#xD;&#xA;When you're ready to cook, put the plank on a hot grill and leave it for 3-5 minutes. Once the plank starts smoking, then it's ready for your food. Don't leave it too long or it will catch fire and not smoke well as the bottom gets charred. &#xD;&#xA;&#xD;&#xA;You need to cook this with the lid down in order to keep the smoke contained around the food and also to keep the plank smoking rather than just catching fire. You might need to play with your airflow on a charcoal grill to get maximum smoke. &#xD;&#xA;&#xD;&#xA;Depending on what you cook, you can sometimes use the plank a second time. Although this doesn't work with Salmon, as the skin often gets left on the plate. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="12042" PostHistoryTypeId="2" PostId="6071" RevisionGUID="0c984bf6-b15d-431d-9e07-51a898b1fe6e" CreationDate="2010-08-26T17:32:39.050" UserId="104" Text="Pressure cookers make quick work of making chicken stock. It cooks more quickly and has the added benefit of not coming out as cloudy as the more normal ways of making stock." />
  <row Id="12043" PostHistoryTypeId="16" PostId="6071" RevisionGUID="0c984bf6-b15d-431d-9e07-51a898b1fe6e" CreationDate="2010-08-26T17:32:39.050" UserId="-1" />
  <row Id="12044" PostHistoryTypeId="5" PostId="6062" RevisionGUID="dd0bc91c-c936-49a1-92ee-350cd5ec2f4a" CreationDate="2010-08-26T17:46:17.363" UserId="183" Comment="Beautified link" Text="This gadget won't make the pie itself less runny, but it will help keep your pie from running.&#xD;&#xA;&#xD;&#xA;[Progressive International Pie Gate](http://www.amazon.com/Progressive-International-BA-1-Pie-Gate/dp/B000VI3ENG/)" />
  <row Id="12045" PostHistoryTypeId="2" PostId="6072" RevisionGUID="08cf6560-5bdd-4fa4-9c6e-28f915e8bb04" CreationDate="2010-08-26T17:56:33.590" UserId="1584" Text="I seldom preheat for the kind of cooking I do.  Things like cookies and cakes probably need to be preheated.  Anything where you cooking for long periods of time, especially if the food starts out cold, should be fine.  The only thing to be careful of is how long the food will sit in the oven before it comes on. " />
  <row Id="12046" PostHistoryTypeId="2" PostId="6073" RevisionGUID="6b49a8d6-9294-4d0e-914c-a9108a398240" CreationDate="2010-08-26T18:13:19.240" UserId="1601" Text="Keep in mind that tap water is tested to ensure it's safe for human consumption. Rainwater has no such requirement. &#xD;&#xA;&#xD;&#xA;While rainwater seems to be a happy-fuzzy natural resource, I'd like to stress that this could be a serious safety issue. Yes, it seems unlikely, but you need an authority who knows their water. &#xD;&#xA;&#xD;&#xA;I suggest seeking out a professional opinion on how to properly filter rainwater. Possibly from the people who handle your municipal water supply. " />
  <row Id="12047" PostHistoryTypeId="4" PostId="6068" RevisionGUID="2532ba44-20cc-49c5-806c-7f2f7383c165" CreationDate="2010-08-26T18:27:58.457" UserId="177" Comment="edited title" Text="How do you season/prepare a wood plank for Plank Grilling?" />
  <row Id="12048" PostHistoryTypeId="2" PostId="6074" RevisionGUID="dff8e0da-aefb-4724-98b0-4f5c77b6fd45" CreationDate="2010-08-26T18:28:02.640" UserId="2098" Text="There are three common ways to make sundried tomatoes:&#xD;&#xA;&#xD;&#xA;1.  Sun - This can take days.  Use a cheesecloth to keep the bugs out.  Weather is obviously a huge dependency here.&#xD;&#xA;&#xD;&#xA;2.  Dehydrator - Probably the most efficient method, but not everyone has a dehydrator.&#xD;&#xA;&#xD;&#xA;3.  Oven - Use a cookie sheet and set the oven to 140-150F.  This could be tricky depending upon the oven.  You might have to use the pilot light or prop the door open slightly.  This should take about 8 hours.&#xD;&#xA;&#xD;&#xA;I usually store them in light olive oil once made.  I've found light oil makes a huge difference because extra virgin tends to have a much stronger flavor." />
  <row Id="12049" PostHistoryTypeId="2" PostId="6075" RevisionGUID="9ae930f5-8ffc-48ba-861a-ab867be27f05" CreationDate="2010-08-26T18:28:16.483" UserId="1887" Text="It would change the flavor profile enormously, but making the equivalent of Boeuf Bourguignon with beer would probably be quite tasty. " />
  <row Id="12050" PostHistoryTypeId="2" PostId="6076" RevisionGUID="819210ca-449a-4fa2-ad61-900e56b1ab87" CreationDate="2010-08-26T18:33:43.797" UserId="1816" Text="I sun dry things by putting them in the back of my car by the rear window during the day.  The heat is intensified by the car and the fact that it's inside of something keeps bugs away.&#xD;&#xA;&#xD;&#xA;Place tomatoes on a cookie sheet, sprinkle lightly with salt, and dry." />
  <row Id="12051" PostHistoryTypeId="2" PostId="6077" RevisionGUID="24850cc2-fdd9-4e8d-8a1e-04a56069ccc6" CreationDate="2010-08-26T18:43:53.323" UserId="1236" Text="Wanted to comment on yossarian's answer, but ran out of characters.&#xD;&#xA;&#xD;&#xA;I have some planks that I always soak overnight, which work great and rarely catch on fire.  Went to a friend's house this past weekend and soaked them for 2 hours, which is past the 1 hour &quot;recommended&quot; time.  They flared up *bad* within 5 minutes, to the point where we couldn't even really salvage the plank with a sprayer.  I highly recommend 8 hours minimum, preferably overnight as well.&#xD;&#xA;&#xD;&#xA;Speaking of sprayer, you'll want to keep a small spray bottle of water nearby to deal with any flare-ups around the edges - with the lid closed, the flame will climb higher than when it's open, and the planks are likely to catch at least once or twice if you're not careful (or even if you are!).  Keep an eye on it, nothing like going inside for 5 minutes and coming back to a charred mess.  &#xD;&#xA;&#xD;&#xA;I recommend making sure your plank is large enough that you have 1&quot; of clearance around all sides of the fish, in case there is a flare-up, the edges of your fish don't burn.  I've experimented with keeping one side of the grill turned on, and keeping the plank on the side that's turned off, but I've gotten much better results keeping the plank side lit, on low, and just keeping a close eye on it.&#xD;&#xA;&#xD;&#xA;Once done soaking, I lightly pat dry (with a paper towel) the side that the fish will be on, then brush it with oil so the fish doesn't stick.  &#xD;&#xA;&#xD;&#xA;You definitely want to weigh them down as yossarian suggested - if you can't think of what to use as a weight, some people recommend an aluminum can from your pantry.  However, I've found that this leaves rust rings sometimes, especially when soaking overnight.  What I usually do is take a large casserole dish, fill with water, put plank in, put a smaller casserole dish on top, and fill that one with as much water as necessary to hold the plank down." />
  <row Id="12052" PostHistoryTypeId="2" PostId="6078" RevisionGUID="ec46d66a-05b9-4786-88be-d4e99741fd84" CreationDate="2010-08-26T18:48:57.497" UserId="1511" Text="I have a cast iron I use for frying up meats.  (Makes the best fried chicken.)  &#xD;&#xA;&#xD;&#xA;What I am wondering if what else can I use my cast iron skillet for that would not seem obvious?  &#xD;&#xA;&#xD;&#xA;(Community wiki from the start since this does not really have a definitive answer.)" />
  <row Id="12053" PostHistoryTypeId="1" PostId="6078" RevisionGUID="ec46d66a-05b9-4786-88be-d4e99741fd84" CreationDate="2010-08-26T18:48:57.497" UserId="1511" Text="Cast Iron skillet applications" />
  <row Id="12054" PostHistoryTypeId="3" PostId="6078" RevisionGUID="ec46d66a-05b9-4786-88be-d4e99741fd84" CreationDate="2010-08-26T18:48:57.497" UserId="1511" Text="&lt;cast-iron&gt;&lt;skillet&gt;" />
  <row Id="12055" PostHistoryTypeId="16" PostId="6078" RevisionGUID="ec46d66a-05b9-4786-88be-d4e99741fd84" CreationDate="2010-08-26T18:48:57.497" UserId="1511" />
  <row Id="12056" PostHistoryTypeId="5" PostId="6077" RevisionGUID="56e9d3ad-c3e0-4e3f-8f27-4fa434385dc9" CreationDate="2010-08-26T18:50:40.707" UserId="1236" Comment="clarity" Text="Wanted to comment on yossarian's answer, but ran out of characters.&#xD;&#xA;&#xD;&#xA;I have some planks that I always soak overnight, which work great and rarely catch on fire.  Went to a friend's house this past weekend and soaked them for 2 hours, which is past the 1 hour &quot;recommended&quot; time.  They flared up *bad* within 5 minutes, to the point where we couldn't even really salvage the plank with a sprayer.  I highly recommend 8 hours minimum, preferably overnight as well.&#xD;&#xA;&#xD;&#xA;Speaking of sprayer, you'll want to keep a small spray bottle of water nearby to deal with any flare-ups around the edges - with the lid closed, the flame will climb higher than when it's open, and the planks are likely to catch at least once or twice if you're not careful (or even if you are!).  Keep an eye on it, nothing like going inside for 5 minutes and coming back to a charred mess.  &#xD;&#xA;&#xD;&#xA;I recommend making sure your plank is large enough that you have 1&quot; of clearance around all sides of the fish, in case there is a flare-up, the edges of your fish don't burn.  I've experimented with keeping one side of the grill turned on, and keeping the plank on the side that's turned off, but I've gotten much better results keeping the plank side lit, on low, and just keeping a close eye on it.&#xD;&#xA;&#xD;&#xA;Once done soaking, I lightly pat dry (with a paper towel) the side that the fish will be on, then brush it with oil so the fish doesn't stick.  &#xD;&#xA;&#xD;&#xA;You definitely want to weigh them down as yossarian suggested.  Some people recommend an aluminum can from your pantry, however, I've found that this leaves rust rings sometimes, especially when soaking overnight.  What I usually do is take a large casserole dish, fill with water, put plank in, put a smaller casserole dish on top, and fill that one with as much water as necessary to hold the plank down." />
  <row Id="12057" PostHistoryTypeId="2" PostId="6079" RevisionGUID="034867d1-8e3d-4262-8a2f-22010932e2dc" CreationDate="2010-08-26T18:54:35.363" UserId="1759" Text="Rainwater, straight out of the sky, is generally safe, with some caveats depending on the location. For example, in a polluted area, it's probably not a good idea.&#xD;&#xA;&#xD;&#xA;The 2 biggest issues are primarily how it's collected and how it's stored. Collection and storage are where rainwater can easily become contaminated by either chemical pollutants or biological pathogens. So, if you want to replace your tap water with rainwater, it'll take an investment in sanitary collection and storage devices/methods.&#xD;&#xA;&#xD;&#xA;BTW. On desert hiking trips I have used rainwater collected from a tarp dripping into a pan and then filtered through a bandanna to remove dust. I had no worries since the terrestrial sources were questionable." />
  <row Id="12058" PostHistoryTypeId="5" PostId="6078" RevisionGUID="7ac382c5-58f4-4bef-bb98-887c95ebf51b" CreationDate="2010-08-26T18:58:08.677" UserId="364" Comment="Corrected typo: &quot;what I'm wondering if..&quot; --&gt; &quot;what I'm wondering is...&quot;" Text="I have a cast iron I use for frying up meats.  (Makes the best fried chicken.)  &#xD;&#xA;&#xD;&#xA;What I am wondering is what else can I use my cast iron skillet for that would not seem obvious?  &#xD;&#xA;&#xD;&#xA;(Community wiki from the start since this does not really have a definitive answer.)" />
  <row Id="12059" PostHistoryTypeId="2" PostId="6080" RevisionGUID="3f9f3e60-7bae-45e2-9bc6-db0d58a78a29" CreationDate="2010-08-26T18:58:12.343" UserId="1236" Text="I can definitely tell the difference between bacon made in cast iron, and bacon made in anything else.  I also love burgers cooked on a cast iron skillet when I don't have a grill handy.&#xD;&#xA;&#xD;&#xA;Two nights ago, I used a slightly modified version of [this recipe][1] to roast a chicken in my 12&quot; cast iron skillet - turned out great.&#xD;&#xA;&#xD;&#xA;Cast iron cornbread is **amazing**.  I won't make cornbread any other way, ever again.  Hashbrowns/home fries as well.  And mac and cheese with a beautiful crispy edge.&#xD;&#xA;&#xD;&#xA;I use mine to grill fish (the ones that are likely to fall apart) when I don't have a grill basket available.&#xD;&#xA;&#xD;&#xA;I've used my cast iron double-sided griddle to roast vegetables in the oven.&#xD;&#xA;&#xD;&#xA;One of the most often uses in my house, all those things aside, is reheating pizza.  Warm up your cast iron skillet on the stovetop, throw a few slices in, and you've got perfect reheated pizza with a nice crispy crust in just a few minutes.  I wasn't sure how this would work at first, but it really is a cool trick and I've never had reheated pizza that was this good.&#xD;&#xA;&#xD;&#xA;Non-cooking related: home defense :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/how-to/how-to-roast-a-chicken-home-hacks-108002" />
  <row Id="12060" PostHistoryTypeId="16" PostId="6080" RevisionGUID="3f9f3e60-7bae-45e2-9bc6-db0d58a78a29" CreationDate="2010-08-26T18:58:12.343" UserId="-1" />
  <row Id="12061" PostHistoryTypeId="2" PostId="6081" RevisionGUID="774120e2-d068-4319-baff-3fe3de8223ed" CreationDate="2010-08-26T18:59:39.033" UserId="1816" Text="It is safe to use water from streams, rivers, and lakes in the US (not including those affected by nuclear power plants) if you boil the water to a rolling boil and keep it there for 3 minutes first.  This kills bacteria which commonly live in bodies of water.&#xD;&#xA;&#xD;&#xA;Rain water is unlikely to have giardia living in it, unlike streams, but [sources indicate][1] that it may contain some bacteria depending on the collection method.  Therefore keeping your rain water at a rolling boil at a minimum for safety purposes.&#xD;&#xA;&#xD;&#xA;Note that at least one scientist from Argonne National Labs [also recommends filtering][2], but several others on the same site indicate that rain water should be perfectly safe.&#xD;&#xA;&#xD;&#xA;Does this question mean we will shortly see rainwater cooked meals infiltrating the trendiest restaurants?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.harvesth2o.com/rainwater_safe.shtml&#xD;&#xA;  [2]: http://www.newton.dep.anl.gov/askasci/wea00/wea00044.htm" />
  <row Id="12062" PostHistoryTypeId="2" PostId="6082" RevisionGUID="f14b4394-89bc-4c81-97de-e1cdb9584301" CreationDate="2010-08-26T19:04:14.547" UserId="2054" Text="I would happily drink rain water in any amount, in most situations. But how that rainwater is collected and stored is a big deal. For example:&#xD;&#xA;&#xD;&#xA;- Roofs often have dirt and animal feces on them, and many roofing materials are treated with toxic chemicals.&#xD;&#xA;&#xD;&#xA;- Dirty, standing water is a breeding ground for bacteria, algae, and insects.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12063" PostHistoryTypeId="2" PostId="6083" RevisionGUID="0e9c920f-4204-4ee8-b497-119c076bcbd8" CreationDate="2010-08-26T19:17:11.260" UserId="624" Text="I've used it to iron my clothing when I was a poor college student :) I had a small 4&quot; that was fairly flat. It didn't work well on corners, but it got most of the wrinkles out.&#xD;&#xA;&#xD;&#xA;You can use a skillet to make more authentic pizza--the problem with making pizza in a conventional oven is that the oven isn't hot enough. Pizza ovens get up to 700*F, and I've never seen a gas/electric that can go over 550*F (most will only do 450). To get the crust to turn out:&#xD;&#xA;&#xD;&#xA;Put the skillet on a burner and turn on high. Turn the oven up as high as it can go. When the skillet starts to smoke, turn the oven to broil, slap the pizza in the skillet, and put the skillet under the broiler as close as possible. Turn after 5 minutes, take out when done. &#xD;&#xA;&#xD;&#xA;On most ovens, they will auto-shutoff if the temp get above 500 or so, even on broil. To keep the broiler on, crack the oven door a bit. Once the first pizza is done, clean the bits of pizza out of the skillet, bring the skillet back up to heat and repeat the process." />
  <row Id="12064" PostHistoryTypeId="16" PostId="6083" RevisionGUID="0e9c920f-4204-4ee8-b497-119c076bcbd8" CreationDate="2010-08-26T19:17:11.260" UserId="-1" />
  <row Id="12065" PostHistoryTypeId="2" PostId="6084" RevisionGUID="9b0df7e2-0f76-4512-b77b-ceff1014e59f" CreationDate="2010-08-26T19:32:30.823" UserId="1511" Text="During college years funding is low but the need to cook like a pro can be essential.  (Let's say to meeting your future wife/husband?)  &#xD;&#xA;&#xD;&#xA;What are essential devices the kitchen should have but will not break the already broken bank?  &#xD;&#xA;&#xD;&#xA;My list would include: &#xD;&#xA;&#xD;&#xA; - quality knife set (essential for all most cooking)&#xD;&#xA; - crock pot (great for the set it and forget it cooking when you are on the go) &#xD;&#xA; - blender &#xD;&#xA; - measuring cups/spoons (eye-balling is great but sometimes you need refined measuring)&#xD;&#xA;&#xD;&#xA;Community wiki and I will try to update the list as user's comment! " />
  <row Id="12066" PostHistoryTypeId="1" PostId="6084" RevisionGUID="9b0df7e2-0f76-4512-b77b-ceff1014e59f" CreationDate="2010-08-26T19:32:30.823" UserId="1511" Text="Kitchen essentials for a poor college student who wants to cook like an iron chef?" />
  <row Id="12067" PostHistoryTypeId="3" PostId="6084" RevisionGUID="9b0df7e2-0f76-4512-b77b-ceff1014e59f" CreationDate="2010-08-26T19:32:30.823" UserId="1511" Text="&lt;cookware&gt;&lt;utensils&gt;" />
  <row Id="12068" PostHistoryTypeId="16" PostId="6084" RevisionGUID="9b0df7e2-0f76-4512-b77b-ceff1014e59f" CreationDate="2010-08-26T19:32:30.823" UserId="1511" />
  <row Id="12069" PostHistoryTypeId="2" PostId="6085" RevisionGUID="bb760334-e73e-454b-9ff9-42fccc67d002" CreationDate="2010-08-26T19:35:41.807" UserId="27" Text="I found a casserole dish and a bowl large enough to mix the ingredients in (or use a hand-blender without ingredients flying everywhere)&#xD;&#xA;&#xD;&#xA;The casserole dish is perfect for simple casseroles, desserts, meat, stand for beer chicken, etc. I have used mine to death." />
  <row Id="12070" PostHistoryTypeId="16" PostId="6085" RevisionGUID="bb760334-e73e-454b-9ff9-42fccc67d002" CreationDate="2010-08-26T19:35:41.807" UserId="-1" />
  <row Id="12071" PostHistoryTypeId="5" PostId="6084" RevisionGUID="be998a45-d525-4a93-80e3-e71e57849a5f" CreationDate="2010-08-26T19:37:53.810" UserId="1511" Comment="blender removed as you can use your hands" Text="During college years funding is low but the need to cook like a pro can be essential.  (Let's say to meeting your future wife/husband?)  &#xD;&#xA;&#xD;&#xA;What are essential devices the kitchen should have but will not break the already broken bank?  &#xD;&#xA;&#xD;&#xA;My list would include: &#xD;&#xA;&#xD;&#xA; - quality knife set (essential for all most cooking)&#xD;&#xA; - crock pot (great for the set it and forget it cooking when you are on the go) &#xD;&#xA; - measuring cups/spoons (eye-balling is great but sometimes you need refined measuring)&#xD;&#xA; - casserole dish&#xD;&#xA; - mixing bowl&#xD;&#xA; - skillet (cast iron preferred) &#xD;&#xA;&#xD;&#xA;Community wiki and I will try to update the list as user's comment! " />
  <row Id="12072" PostHistoryTypeId="2" PostId="6086" RevisionGUID="8963a385-f5a7-4888-9802-4b465d24faf4" CreationDate="2010-08-26T19:37:54.837" UserId="1236" Text="Cast iron skillet, great for searing meats, bacon, and as a bonus it can go from stovetop directly into the oven.  See [this thread][1].  You can find a good Lodge cast iron skillet for under $30.&#xD;&#xA;&#xD;&#xA;I don't feel an entire knife *set* is necessary, just 2 or 3 really good knives.  Specifically a chefs knife, and a paring knife.  A lot of people also recommend a good bread knife.  See [this thread][2].  A decent set can run $500 or more; you can get two *really* good knives for half that.&#xD;&#xA;&#xD;&#xA;I also can't live without my kitchen scale.  I have an expensive one, but started with one that was about $30.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6078/cast-iron-skillet-applications&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen" />
  <row Id="12073" PostHistoryTypeId="16" PostId="6086" RevisionGUID="8963a385-f5a7-4888-9802-4b465d24faf4" CreationDate="2010-08-26T19:37:54.837" UserId="-1" />
  <row Id="12074" PostHistoryTypeId="2" PostId="6087" RevisionGUID="54b955e6-576d-41d2-9dc4-9d1e03ab05b1" CreationDate="2010-08-26T19:40:08.437" UserId="1816" Text=" - Skillet (if a stove is available, which it is in most apartments or perhaps a dorm kitchen)&#xD;&#xA; - 8 x 8 pan for baking brownies or a square cake (friends do have birthdays, after all)&#xD;&#xA; - Plates and utensils for at least 2.  Remember the dining hall frowns on stealing.&#xD;&#xA;&#xD;&#xA;Both of the above could be taken from a parent or other relative's collection of cast offs or extras.&#xD;&#xA;&#xD;&#xA;I'd actually cut the required knives down to one.  I have good friends who cook nearly every day and survive on only a 5&quot; Santoku." />
  <row Id="12075" PostHistoryTypeId="16" PostId="6087" RevisionGUID="54b955e6-576d-41d2-9dc4-9d1e03ab05b1" CreationDate="2010-08-26T19:40:08.437" UserId="-1" />
  <row Id="12076" PostHistoryTypeId="2" PostId="6088" RevisionGUID="7bc17bc1-ddd6-47b1-818a-4df013c9e591" CreationDate="2010-08-26T19:42:05.517" UserId="2052" Text="I love making thick cut bone in pork chops in my cast iron - start with a cold pan and bring up to temperature.  It will render the fat on the chops and then they will cook in their own goodness and stay quite juicy. I know some people have done this in the oven as well with a cold pan with good results.  Takes a bit more time but it keeps the chop moist. &#xD;&#xA;&#xD;&#xA;I love making any sort of upside down cake (especially peaches, plums, and apples) in my cast iron skillet but some people don't like the idea of mixing meat with non-meat items.  If you have a second cast iron this works well too.  I have seen people make rustic cobblers and crisps in cast irons that turned out really great.&#xD;&#xA;&#xD;&#xA;I swear by making fried eggs in a well seasoned skillet.  Especially after cooking bacon or sausage in it.  Or pancakes, or french toast... or I guess there's not much I wouldn't stick in a well seasoned cast iron!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12077" PostHistoryTypeId="16" PostId="6088" RevisionGUID="7bc17bc1-ddd6-47b1-818a-4df013c9e591" CreationDate="2010-08-26T19:42:05.517" UserId="-1" />
  <row Id="12078" PostHistoryTypeId="2" PostId="6089" RevisionGUID="26c530ca-cd76-4822-8462-7109d78bcfc0" CreationDate="2010-08-26T20:00:00.610" UserId="1805" Text="I've found most of this stuff for great prices at IKEA, as you my budget is very limited. In my opinion the best knives you can find for the price:&#xD;&#xA;&#xD;&#xA; - Chef's Knife, the materials are excellent, damascus V-10 steel and pakkawood for the handle, I think it's a great deal if you haven't much money: http://www.ikea.com/us/en/catalog/products/90131068 $50&#xD;&#xA; - Paring Knife, the steel is not as good as Chef's knife but it's great for the cost, the blade is very sharp: http://www.ikea.com/us/en/catalog/products/70131069 $13&#xD;&#xA; - Honing steel in ceramic, it's simply essential: http://www.ikea.com/us/en/catalog/products/30167003 $8&#xD;&#xA;&#xD;&#xA;Measuring spoons the same, there is a list of choices, I own that:&#xD;&#xA;&#xD;&#xA; - http://www.ikea.com/us/en/catalog/products/30085875 $5&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Mixing bowls, same story, you can own a metal one from the same store. There are some cast iron skillets and grils, but I can't say so much, anyway the prices are good also on standard places." />
  <row Id="12079" PostHistoryTypeId="16" PostId="6089" RevisionGUID="26c530ca-cd76-4822-8462-7109d78bcfc0" CreationDate="2010-08-26T20:00:00.610" UserId="-1" />
  <row Id="12080" PostHistoryTypeId="2" PostId="6090" RevisionGUID="264456f1-05d5-4043-a785-dea289d86e01" CreationDate="2010-08-26T20:04:44.957" UserId="2138" Text="Not as original as ironing... but I use mine for bread.  The crust comes out pretty nicely.  Tortillas too.&#xD;&#xA;&#xD;&#xA;You can also do a chicago style deep dish pizza.  They use modified cast iron pans in the restaurants there." />
  <row Id="12081" PostHistoryTypeId="16" PostId="6090" RevisionGUID="264456f1-05d5-4043-a785-dea289d86e01" CreationDate="2010-08-26T20:04:44.957" UserId="-1" />
  <row Id="12082" PostHistoryTypeId="2" PostId="6091" RevisionGUID="14db69c7-7671-481a-875d-b882835d4ae8" CreationDate="2010-08-26T20:08:10.143" UserId="67" Text="Two sous chefs, a camera crew in your face, and if you want to lose, an ice-cream maker?&#xD;&#xA;&#xD;&#xA;Honestly, if you're a &quot;poor college student&quot;, wanting to cook like an iron chef is a pipe dream.  You should be focusing on cooking good, decent food.  The goal is a replacement for microwave burritos and takeout pizza, not 5-star cooking.&#xD;&#xA;&#xD;&#xA;College student could mean lots of things:  (1) lack of experience / skill.  (2) lack of equipment.  (3) lack of storage space.  (4) lack of a full kitchen.  (5) Needing to move your things multiple times per year.  (6) lack of money.&#xD;&#xA;&#xD;&#xA;We know #6 is true, based on 'poor', but what about the rest?&#xD;&#xA;&#xD;&#xA;All are going to yield much different answers.  I think I managed to get through cooking in a shared kitchen one year with:&#xD;&#xA;&#xD;&#xA;1. a mini-fridge&#xD;&#xA;2. a skillet&#xD;&#xA;3. a mid-sized pot w/ lid&#xD;&#xA;4. a wooden spatula&#xD;&#xA;5. a turner / metal spatula&#xD;&#xA;6. cutlery for 2&#xD;&#xA;7. a cheap chef's knife.&#xD;&#xA;8. a cheap paring knife.&#xD;&#xA;9. a cutting board.&#xD;&#xA;10. 3 plates&#xD;&#xA;11. a measuring cup from camping (plastic, 1c., w/ markings for 1/4, 1/2, 3/4c.)&#xD;&#xA;12. a sierra cup&#xD;&#xA;13. a few drinking cups.&#xD;&#xA;14. salt&#xD;&#xA;15. a few herbs and spices raided from my parents.&#xD;&#xA;16. some containers so I could make extra and have lunch/dinner the next day (so I wasn't cooking every night)&#xD;&#xA;&#xD;&#xA;If you have access to an oven, and you're going to be baking, you might need other things, but it's going to all depend on what you restrictions are." />
  <row Id="12083" PostHistoryTypeId="16" PostId="6091" RevisionGUID="14db69c7-7671-481a-875d-b882835d4ae8" CreationDate="2010-08-26T20:08:10.143" UserId="-1" />
  <row Id="12084" PostHistoryTypeId="5" PostId="6089" RevisionGUID="82825f57-76c9-40bb-acc4-c289e13d623c" CreationDate="2010-08-26T20:14:39.773" UserId="1805" Comment="added 237 characters in body" Text="I've found most of this stuff for great prices at IKEA, as you my budget is very limited. In my opinion the best knives you can find for the price:&#xD;&#xA;&#xD;&#xA; - Chef's Knife (japanese style), the materials are excellent, damascus V-10 steel and pakkawood for the handle, well balanced. I think it's a great deal if you haven't much money: http://www.ikea.com/us/en/catalog/products/90131068 $50&#xD;&#xA; - Paring Knife, the steel is not as good as Chef's knife but it's great for the cost, the blade is very sharp: http://www.ikea.com/us/en/catalog/products/70131069 $13&#xD;&#xA; - Honing steel in ceramic (there's also a diamond coated one), it's essential, the knives are harder than stainless steel: http://www.ikea.com/us/en/catalog/products/30167003 $8&#xD;&#xA;&#xD;&#xA;Measuring spoons the same, there is a list of choices, I own that http://www.ikea.com/us/en/catalog/products/30085875 $5, but there is a great choice of measuring items (I've spotted a meat thermometer that isn't bad at all).&#xD;&#xA;&#xD;&#xA;Mixing bowls, same story, you can own some of them metal (there are plenty of sizes) from the same store. There are some cast iron skillets and grills, but I can't say so much, anyway the prices are good also on standard places." />
  <row Id="12085" PostHistoryTypeId="2" PostId="6092" RevisionGUID="fa62f69f-7892-4945-9e87-3547bc382373" CreationDate="2010-08-26T21:13:05.833" UserId="2098" Text="I've only needed to use cheesecloth a few times in the kitchen and was curious to know if it's reusable.&#xD;&#xA;&#xD;&#xA;If so, how is it cleaned and how many times can it be reused?  " />
  <row Id="12086" PostHistoryTypeId="1" PostId="6092" RevisionGUID="fa62f69f-7892-4945-9e87-3547bc382373" CreationDate="2010-08-26T21:13:05.833" UserId="2098" Text="How many times can cheesecloth be reused?" />
  <row Id="12087" PostHistoryTypeId="3" PostId="6092" RevisionGUID="fa62f69f-7892-4945-9e87-3547bc382373" CreationDate="2010-08-26T21:13:05.833" UserId="2098" Text="&lt;untagged&gt;" />
  <row Id="12088" PostHistoryTypeId="2" PostId="6093" RevisionGUID="e276da16-a00a-4db6-a188-b9502b8329f8" CreationDate="2010-08-26T21:18:07.873" UserId="2001" Text="I've not been able to use store bought cheese cloth more than twice and then only if I used it gently. And I'm not gentle on the stuff. I use it for cheese making regularly as well as juicing and random filtering.&#xD;&#xA;&#xD;&#xA;I gave up on normal cheese cloth because it is too fragile and way too expensive for what it was.&#xD;&#xA;&#xD;&#xA;I now use instead a tightly woven polyester mesh fabric. I found a yard of it in the scraps section of the fabric store for $1. A yard is about 3 times more than I will ever need. I cut it into smaller pieces and hemmed it. It is strong enough to be rung out full of grapes as well as laundered and a tight enough weave to filter small particles out of beef stock.&#xD;&#xA;&#xD;&#xA;I was surprised how often I end up using these cloths and highly recommend them." />
  <row Id="12089" PostHistoryTypeId="5" PostId="6086" RevisionGUID="e07a3a72-25e2-49d2-b37c-2358baf6d8fa" CreationDate="2010-08-26T21:20:03.100" UserId="1236" Comment="some additions" Text="Cast iron skillet, great for searing meats, bacon, and as a bonus it can go from stovetop directly into the oven.  See [this thread][1].  You can find a good Lodge cast iron skillet for under $30.&#xD;&#xA;&#xD;&#xA;I don't feel an entire knife *set* is necessary, just 2 or 3 really good knives.  Specifically a chefs knife, and a paring knife.  A lot of people also recommend a good bread knife.  See [this thread][2].  A decent set can run $500 or more; you can get two *really* good knives for half that.&#xD;&#xA;&#xD;&#xA;Almost forgot to mention, to go with the good knife/knives you want at least one good quality cutting board.  If it's wood, get some mineral oil or something similar to make it last (seemingly) forever.&#xD;&#xA;&#xD;&#xA;As someone else mentioned, you might be dealing with restrictions on what you can use.  If you don't have an oven, a cast iron skillet won't be of much use, but an electric griddle will be invaluable.  If you only have a microwave, this [Microwave Browning Dish][3] is probably a great thing to have on hand.  I recently got one as a gift, but haven't gotten a chance to use it yet - but I've been reading great reviews online.&#xD;&#xA;&#xD;&#xA;I also can't live without my kitchen scale.  I have an expensive one, but started with one that was about $30.  This might not be necessary for a beginner cook, but once you get used to having one it can really speed things up - it's also much easier to get exact measurements.  A large onion can vary in size, but an ounce of onion is always an ounce of onion.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6078/cast-iron-skillet-applications&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/184/what-knives-are-required-for-a-serious-home-kitchen&#xD;&#xA;  [3]: http://www.microwavecookingforone.com/Charts/Browner.html" />
  <row Id="12090" PostHistoryTypeId="2" PostId="6094" RevisionGUID="70032ebb-8298-4d9f-bb39-88844b304869" CreationDate="2010-08-26T21:20:19.087" UserId="1549" Text="Inlagd Sill (Pickled Herring) is a favourite Swedish dish:&#xD;&#xA;&#xD;&#xA; - 2 salted herring&#xD;&#xA; - 3-4 tblsp spirit&#xD;&#xA;   vinegar (failing that white vinegar&#xD;&#xA;   with as high acetic acid content as&#xD;&#xA;   you can get)&#xD;&#xA; - 1/2 cup or 80g sugar&#xD;&#xA; - 1/2 cup water&#xD;&#xA; - 1 sliced red onion&#xD;&#xA; - 1 small sliced carrot&#xD;&#xA; - 8 dried whole all spice&#xD;&#xA;   berries (slightly crushed)&#xD;&#xA; - 1 bay leaf&#xD;&#xA;&#xD;&#xA;Soak the salted herring in water overnight. Drain and bone the next day and to make four filets. Slice the filets width-wise to make herring chunks about an inch and a half across.&#xD;&#xA;&#xD;&#xA;Bring the other ingredients to a boil and then leave to cool. Mix the herring pieces in with the pickling liquid and then fill a pickling jar. Keep the herring in the fridge for two days before serving with boiled potatoes, hard-boiled eggs, crisp-bread and hard cheese." />
  <row Id="12091" PostHistoryTypeId="16" PostId="6094" RevisionGUID="70032ebb-8298-4d9f-bb39-88844b304869" CreationDate="2010-08-26T21:20:19.087" UserId="-1" />
  <row Id="12092" PostHistoryTypeId="2" PostId="6095" RevisionGUID="08152afc-01c2-4b18-9ff6-2b3c4d790e01" CreationDate="2010-08-26T21:38:21.110" UserDisplayName="Michael" Text="Also good for&#xD;&#xA;&#xD;&#xA;* compressing a grilled cheese sandwich while it's cooking&#xD;&#xA;* dry-roasting nuts on the stove top or in the oven&#xD;&#xA;* warming tortillas and flatbreads&#xD;&#xA;* building forearm strength&#xD;&#xA;* oven roasting small potatoes with olive oil, salt and rosemary - just give 'em a shake every 15 or 20 minutes&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12093" PostHistoryTypeId="16" PostId="6095" RevisionGUID="08152afc-01c2-4b18-9ff6-2b3c4d790e01" CreationDate="2010-08-26T21:38:21.110" UserId="-1" />
  <row Id="12094" PostHistoryTypeId="2" PostId="6096" RevisionGUID="f2390831-2584-4f78-80bc-3c6dfe578d44" CreationDate="2010-08-26T22:09:45.997" UserId="1393" Text="Here is a long article about [how I use my cast iron skillet][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/11/my-skillet.html" />
  <row Id="12095" PostHistoryTypeId="16" PostId="6096" RevisionGUID="f2390831-2584-4f78-80bc-3c6dfe578d44" CreationDate="2010-08-26T22:09:45.997" UserId="-1" />
  <row Id="12096" PostHistoryTypeId="2" PostId="6097" RevisionGUID="8170a3d9-ed2b-4959-a557-3b5da1879100" CreationDate="2010-08-26T23:04:52.340" UserId="1101" Text="When I make an apple pie I slice the apples and stir in a small amount of orange juice to reduce air browning and half the amount of sugar called for by the recipe (the other half is added when the pie is assembled). Then I place the apple mixture in a colander over a bowl. Since sugar is hygroscopic there will be quite a bit of liquid in the bowl after 15 or 20 minutes. I reduce this by half in a small pan over low heat. Then I assemble the pie. This keeps the pie from being too wet and reduces the chances of having a big gap between the filling and the top crust." />
  <row Id="12097" PostHistoryTypeId="2" PostId="6098" RevisionGUID="6f712a76-ee94-4c36-86d7-d7db5822b86a" CreationDate="2010-08-27T00:20:12.540" UserId="2125" Text="I'm looking or good online sources for spices.  Good selection and good prices." />
  <row Id="12098" PostHistoryTypeId="1" PostId="6098" RevisionGUID="6f712a76-ee94-4c36-86d7-d7db5822b86a" CreationDate="2010-08-27T00:20:12.540" UserId="2125" Text="Best online source for spices" />
  <row Id="12099" PostHistoryTypeId="3" PostId="6098" RevisionGUID="6f712a76-ee94-4c36-86d7-d7db5822b86a" CreationDate="2010-08-27T00:20:12.540" UserId="2125" Text="&lt;spices&gt;&lt;shopping&gt;" />
  <row Id="12100" PostHistoryTypeId="16" PostId="6098" RevisionGUID="6f712a76-ee94-4c36-86d7-d7db5822b86a" CreationDate="2010-08-27T00:20:12.540" UserId="2125" />
  <row Id="12101" PostHistoryTypeId="2" PostId="6099" RevisionGUID="6a900c66-118b-4e87-8da0-cbb7a565b562" CreationDate="2010-08-27T00:47:34.170" UserId="104" Text="I buy pretty much all of my spices from The Spice House at http://www.thespicehouse.com/. I particularly like their salt-free blends since I have high blood pressure. They also have more varieties of paprika than most similar stores and they have a &quot;vanilla paste&quot; that gives vanilla bean like results, but much cheaper than whole beans." />
  <row Id="12102" PostHistoryTypeId="16" PostId="6099" RevisionGUID="6a900c66-118b-4e87-8da0-cbb7a565b562" CreationDate="2010-08-27T00:47:34.170" UserId="-1" />
  <row Id="12103" PostHistoryTypeId="2" PostId="6100" RevisionGUID="0c06c121-b163-4fc6-a49d-5ef980114574" CreationDate="2010-08-27T00:57:36.827" UserId="2172" Text="I always have some fresh ginger root in my fridge: I love to add some grated ginger in my sauces and dips.&#xD;&#xA;&#xD;&#xA;But the amount of ginger in my recipes is so small that every two weeks I find myself throwing away all those almost unused ginger roots...&#xD;&#xA;&#xD;&#xA;Is there some ginger-only (or ginger-based) dish that I can do for saving it from trash?&lt;br /&gt;&#xD;&#xA;What do you do with large amounts of fresh ginger?" />
  <row Id="12104" PostHistoryTypeId="1" PostId="6100" RevisionGUID="0c06c121-b163-4fc6-a49d-5ef980114574" CreationDate="2010-08-27T00:57:36.827" UserId="2172" Text="What else can I do with fresh Ginger?" />
  <row Id="12105" PostHistoryTypeId="3" PostId="6100" RevisionGUID="0c06c121-b163-4fc6-a49d-5ef980114574" CreationDate="2010-08-27T00:57:36.827" UserId="2172" Text="&lt;ginger&gt;" />
  <row Id="12106" PostHistoryTypeId="16" PostId="6100" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-27T00:59:04.533" UserId="60" />
  <row Id="12107" PostHistoryTypeId="2" PostId="6101" RevisionGUID="c23baa18-239e-4fe3-82f2-cac48849fb2c" CreationDate="2010-08-27T01:10:58.830" UserId="86" Text="Candied ginger keeps well, makes a tasty snack, a delicious addition to tea or cookies, and provides additional carbohydrates to brighten your eyes and lengthen your smile." />
  <row Id="12108" PostHistoryTypeId="16" PostId="6101" RevisionGUID="c23baa18-239e-4fe3-82f2-cac48849fb2c" CreationDate="2010-08-27T01:10:58.830" UserId="-1" />
  <row Id="12109" PostHistoryTypeId="2" PostId="6102" RevisionGUID="da42e95e-a4f0-4b5b-86d5-f169ea528da9" CreationDate="2010-08-27T01:14:44.110" UserId="2098" Text="Penzey's spices is one of the most well known places for spices:&#xD;&#xA;&#xD;&#xA;http://www.penzeys.com/&#xD;&#xA;&#xD;&#xA;They have an extensive selection and reasonable prices.&#xD;&#xA;" />
  <row Id="12110" PostHistoryTypeId="16" PostId="6102" RevisionGUID="da42e95e-a4f0-4b5b-86d5-f169ea528da9" CreationDate="2010-08-27T01:14:44.110" UserId="-1" />
  <row Id="12111" PostHistoryTypeId="2" PostId="6103" RevisionGUID="04d10795-e369-412b-a8b4-29e4cb09b8a1" CreationDate="2010-08-27T01:31:45.760" UserId="1816" Text="A self-saucing pudding with ginger tastes absolutely excellent." />
  <row Id="12112" PostHistoryTypeId="16" PostId="6103" RevisionGUID="04d10795-e369-412b-a8b4-29e4cb09b8a1" CreationDate="2010-08-27T01:31:45.760" UserId="-1" />
  <row Id="12113" PostHistoryTypeId="2" PostId="6104" RevisionGUID="188c0c36-a877-4413-b668-4861256014ae" CreationDate="2010-08-27T01:32:50.393" UserId="2211" Text="What are the differences between Sfogliatelle and a Lobster Tail (Pastry).&#xD;&#xA;&#xD;&#xA;There is conflicting information about them being either different or the same pastry.  Additionally, I'm curious of other variants besides the two listed above.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="12114" PostHistoryTypeId="1" PostId="6104" RevisionGUID="188c0c36-a877-4413-b668-4861256014ae" CreationDate="2010-08-27T01:32:50.393" UserId="2211" Text="What is the difference between a Sfogliatelle and a Lobster Tail (Pastry)" />
  <row Id="12115" PostHistoryTypeId="3" PostId="6104" RevisionGUID="188c0c36-a877-4413-b668-4861256014ae" CreationDate="2010-08-27T01:32:50.393" UserId="2211" Text="&lt;italian-cuisine&gt;&lt;pastry&gt;" />
  <row Id="12116" PostHistoryTypeId="2" PostId="6105" RevisionGUID="efb6cc5a-2c6a-46cd-a5d9-a846af004dd9" CreationDate="2010-08-27T01:45:03.050" UserId="1319" Text="I used to have the same problem, then a friend taught me a neat trick. Ginger freezes very well, and lasts a LONG time. &#xD;&#xA;&#xD;&#xA;Freeze the whole root in a zip-lock bag. When I need it for a recipe, I can use it without thawing the entire root. Use a knife to shave the peel away, then use a microplane to grate the desired quantity." />
  <row Id="12117" PostHistoryTypeId="16" PostId="6105" RevisionGUID="efb6cc5a-2c6a-46cd-a5d9-a846af004dd9" CreationDate="2010-08-27T01:45:03.050" UserId="-1" />
  <row Id="12118" PostHistoryTypeId="2" PostId="6106" RevisionGUID="010856aa-aaca-4de5-bbce-895d09f089d9" CreationDate="2010-08-27T01:54:56.687" UserId="138" Text="When making a hummus one of the key factors seems to be removal of chickpea white skins. &#xD;&#xA;&#xD;&#xA;Are there any tips on how can I effectively peel the skins off in an efficient way?" />
  <row Id="12119" PostHistoryTypeId="1" PostId="6106" RevisionGUID="010856aa-aaca-4de5-bbce-895d09f089d9" CreationDate="2010-08-27T01:54:56.687" UserId="138" Text="How do you peel chickpeas?" />
  <row Id="12120" PostHistoryTypeId="3" PostId="6106" RevisionGUID="010856aa-aaca-4de5-bbce-895d09f089d9" CreationDate="2010-08-27T01:54:56.687" UserId="138" Text="&lt;technique&gt;&lt;chickpeas&gt;" />
  <row Id="12121" PostHistoryTypeId="2" PostId="6107" RevisionGUID="814212a2-4f1b-4bfc-a73c-04efc901f359" CreationDate="2010-08-27T01:59:12.773" UserId="2098" Text="Pickled ginger (aka Gari), the stuff they serve alongside sushi, is super easy to make and a good way to use up a lot of ginger.  It requires few ingredients and minimal effort to prepare:&#xD;&#xA;&#xD;&#xA; - 1 lb fresh ginger&#xD;&#xA; - 1.5 cups rice vinegar&#xD;&#xA; - 1 cup sugar&#xD;&#xA; - 1 tsp salt&#xD;&#xA;&#xD;&#xA;To Prepare: &#xD;&#xA;&#xD;&#xA; 1. Wash young ginger root and rub off  &#xD;&#xA;    skin.&#xD;&#xA; 2. Slice the ginger thinly and salt&#xD;&#xA;   them. Leave salted ginger slices in a&#xD;&#xA;   bowl for one hour.&#xD;&#xA; 3. Dry the ginger slices with paper&#xD;&#xA;   towels and put them in a sterilized&#xD;&#xA;   container/jar.&#xD;&#xA; 4. Mix rice vinegar and sugar in a pan&#xD;&#xA;   and bring to a boil.&#xD;&#xA; 5. Pour the hot mixture of vinegar and&#xD;&#xA;   sugar over the ginger slices. Cool&#xD;&#xA;   them.&#xD;&#xA; 6. Cover the jar and store it in the&#xD;&#xA;   refrigerator." />
  <row Id="12122" PostHistoryTypeId="16" PostId="6107" RevisionGUID="814212a2-4f1b-4bfc-a73c-04efc901f359" CreationDate="2010-08-27T01:59:12.773" UserId="-1" />
  <row Id="12123" PostHistoryTypeId="2" PostId="6108" RevisionGUID="7ad5457b-e1ec-4545-89c7-2c22db0c6f1c" CreationDate="2010-08-27T02:07:18.870" UserId="2098" Text="Peeling chickpeas will give you a creamier texture, but won't have much of an effect on taste.&#xD;&#xA;&#xD;&#xA;The most efficient way I know of peeling them is to rub small handfuls in the palm of your hands.  It will still take some time to work through them, but it's far more efficient than using your fingertips.&#xD;&#xA;&#xD;&#xA;One other possibility is to use a product similar to Oxo's silicon garlic peeler.  It's a tube in which you can place garlic and roll around until the cloves are peeled.  I have one and it works amazingly well.  I suspect it would be great for chickpeas too.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12124" PostHistoryTypeId="2" PostId="6109" RevisionGUID="9a097bec-d393-46a7-b2d0-4a12d094524c" CreationDate="2010-08-27T02:09:28.873" UserId="27" Text="I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came across [this recipe][1] for spinach soup that calls for 1/2 teaspoon of MSG. This got me wondering are there any pros to MSG. Should we stay away from it or should we incorporate it into our diet and if so should we limit how much we ingest? If it is 'bad' then is there something I can replace it with when a recipe calls for it?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/spinach-soup-338854" />
  <row Id="12125" PostHistoryTypeId="1" PostId="6109" RevisionGUID="9a097bec-d393-46a7-b2d0-4a12d094524c" CreationDate="2010-08-27T02:09:28.873" UserId="27" Text="Is MSG necessary or what to replace it with?" />
  <row Id="12126" PostHistoryTypeId="3" PostId="6109" RevisionGUID="9a097bec-d393-46a7-b2d0-4a12d094524c" CreationDate="2010-08-27T02:09:28.873" UserId="27" Text="&lt;substitutions&gt;&lt;recipe-problems&gt;" />
  <row Id="12127" PostHistoryTypeId="2" PostId="6110" RevisionGUID="61d09e09-80ee-4256-a1d7-c5e079665231" CreationDate="2010-08-27T02:15:56.623" UserId="2098" Text="MSG tends to get a bad rap because people can have reactions such as headaches.  I suggest trying it out and staying away from it if you have a reaction.  If you're serving a dish containing MSG to other people, you might give them a heads up.&#xD;&#xA;&#xD;&#xA;It (aka glutamates) serves as a flavor enhancer.  Using it creates a richer, meatier, mushroomy taste and brings out the flavor in a lot of dishes. &#xD;&#xA;&#xD;&#xA;I've seen fish sauce and Mrs. Dash seasoning suggested as suitable replacements for MSG.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12128" PostHistoryTypeId="2" PostId="6111" RevisionGUID="eec2005e-e049-45fe-be56-262f8d29642e" CreationDate="2010-08-27T02:17:10.723" UserId="2001" Text="You should refer to the discussion here:&#xD;&#xA;http://cooking.stackexchange.com/questions/5460/are-msg-and-accent-the-same-thing&#xD;&#xA;&#xD;&#xA;Some relevant points:&#xD;&#xA;MSG is simply a form of sodium and is found naturally in seaweed and other things. It is used to enhance the flavors it is combined with.&#xD;&#xA;&#xD;&#xA;It is completely harmless unless you are limiting your sodium intake. Check out the wikipedia article on the subject as a starting point:&#xD;&#xA;http://en.wikipedia.org/wiki/Monosodium_glutamate#Health_concerns&#xD;&#xA;&#xD;&#xA;In short there has been no linkage to any adverse effects found in many controlled studies.&#xD;&#xA;&#xD;&#xA;As far as replacing it- You can leave it out altogether or add a little salt." />
  <row Id="12129" PostHistoryTypeId="5" PostId="6110" RevisionGUID="13e4e537-1700-4259-91ea-fb42d77db7f6" CreationDate="2010-08-27T02:21:03.913" UserId="2098" Comment="added 1 characters in body" Text="MSG tends to get a bad rap because people can have reactions such as headaches.  I suggest trying it out and staying away from it if you have a reaction.  If you're serving a dish containing MSG to other people, you might give them a heads up.&#xD;&#xA;&#xD;&#xA;MSG (aka glutamates) serves as a flavor enhancer.  Using it creates a richer, meatier, mushroomy taste and brings out the flavor in a lot of dishes. &#xD;&#xA;&#xD;&#xA;I've seen fish sauce and Mrs. Dash seasoning suggested as suitable replacements for MSG.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12130" PostHistoryTypeId="6" PostId="6106" RevisionGUID="c1409357-42bd-4205-bdb0-12a007f758b0" CreationDate="2010-08-27T02:24:37.807" UserId="2098" Comment="edited tags" Text="&lt;technique&gt;&lt;cookware&gt;&lt;chickpeas&gt;" />
  <row Id="12131" PostHistoryTypeId="2" PostId="6112" RevisionGUID="d65ac579-516a-4fea-9e88-645fea3484df" CreationDate="2010-08-27T02:28:58.983" UserId="2098" Text="I've tried both black and white truffles on separate occasions, but never side by side.  Is there a meaningful difference between the two as far as flavor is concerned?" />
  <row Id="12132" PostHistoryTypeId="1" PostId="6112" RevisionGUID="d65ac579-516a-4fea-9e88-645fea3484df" CreationDate="2010-08-27T02:28:58.983" UserId="2098" Text="Is there a significant difference in flavor between black and white truffles?" />
  <row Id="12133" PostHistoryTypeId="3" PostId="6112" RevisionGUID="d65ac579-516a-4fea-9e88-645fea3484df" CreationDate="2010-08-27T02:28:58.983" UserId="2098" Text="&lt;truffles&gt;" />
  <row Id="12134" PostHistoryTypeId="5" PostId="6111" RevisionGUID="bb7b6862-2194-4163-b3e4-df4e3b368907" CreationDate="2010-08-27T02:35:04.103" UserId="2001" Comment="deleted 31 characters in body" Text="You should refer to the discussion here:&#xD;&#xA;http://cooking.stackexchange.com/questions/5460/are-msg-and-accent-the-same-thing&#xD;&#xA;&#xD;&#xA;Some relevant points:&#xD;&#xA;MSG is found naturally in seaweed and other things. It is used to enhance the flavors it is combined with.&#xD;&#xA;&#xD;&#xA;It is completely harmless unless you are limiting your sodium intake. Check out the wikipedia article on the subject as a starting point:&#xD;&#xA;http://en.wikipedia.org/wiki/Monosodium_glutamate#Health_concerns&#xD;&#xA;&#xD;&#xA;In short there has been no linkage to any adverse effects found in many controlled studies.&#xD;&#xA;&#xD;&#xA;As far as replacing it- You can leave it out altogether or add a little salt." />
  <row Id="12135" PostHistoryTypeId="2" PostId="6113" RevisionGUID="3b3c2526-0b93-411a-894e-98903329d96f" CreationDate="2010-08-27T02:35:58.597" UserId="43" Text="Other than color, what is the difference between white pepper and black pepper? I thought it was purely a color thing so that black pepper wouldn't ruin the color of, say, a white sauce. We tried white pepper in a few dishes and in all cases, they were wretched. (FWIW: one recipe was Alfredo sauce.) The only things I can come up with are:&#xD;&#xA;&#xD;&#xA;- There is a substantial difference between the 2 and we apparently do not like white pepper&#xD;&#xA;- There is not a substantial difference but we got a bad batch of white pepper&#xD;&#xA;- There may or may not be a difference, but the recipes we tried should not have included this spice&#xD;&#xA;&#xD;&#xA;Which is correct?" />
  <row Id="12136" PostHistoryTypeId="1" PostId="6113" RevisionGUID="3b3c2526-0b93-411a-894e-98903329d96f" CreationDate="2010-08-27T02:35:58.597" UserId="43" Text="White pepper vs. black pepper" />
  <row Id="12137" PostHistoryTypeId="3" PostId="6113" RevisionGUID="3b3c2526-0b93-411a-894e-98903329d96f" CreationDate="2010-08-27T02:35:58.597" UserId="43" Text="&lt;spices&gt;&lt;white-pepper&gt;&lt;pepper&gt;" />
  <row Id="12138" PostHistoryTypeId="2" PostId="6114" RevisionGUID="06d73b5a-b7df-4c2e-be03-aee542aad252" CreationDate="2010-08-27T02:45:33.427" UserId="2001" Text="I vote for #1 on your list. &#xD;&#xA;&#xD;&#xA;The white pepper is simply black that has been soaked and the outer skin was removed. Recipes seem to call for white pepper in light colored sauces just to keep them white. I have read that they should taste identical. &#xD;&#xA;&#xD;&#xA;Anecdotally- the couple times I have used white I have had experiences exactly like yours. I found it bitter and very unpleasant. I don't use it anymore." />
  <row Id="12139" PostHistoryTypeId="2" PostId="6115" RevisionGUID="8aabb31c-b410-4192-9456-32285e5b0ccb" CreationDate="2010-08-27T02:56:17.563" UserId="1672" Text="If you want a power tool, I'd recommend an immersion blender. For a pretty reasonable price, you can find one with a small &quot;food processor&quot; attachment as well as the blender, and you'll be able to make pretty much anything common that requires grinding or blending. (Hummus, breadcrumbs, pureed soups and sauces...) They're not as big or heavy as a full-sized blender, and comparable in price to anything but a really cheap one." />
  <row Id="12140" PostHistoryTypeId="16" PostId="6115" RevisionGUID="8aabb31c-b410-4192-9456-32285e5b0ccb" CreationDate="2010-08-27T02:56:17.563" UserId="-1" />
  <row Id="12141" PostHistoryTypeId="2" PostId="6116" RevisionGUID="fc4649bf-9ab5-441d-a488-f08b32c921b6" CreationDate="2010-08-27T02:58:05.820" UserId="426" Text="I save my dishcloths and washcloths that become thin and worn down to just the threads to use as &quot;re-usable&quot; infusion pouches, and for other typical things where cheesecloth is used." />
  <row Id="12142" PostHistoryTypeId="2" PostId="6117" RevisionGUID="96500b10-069e-4418-a8f7-b027484a88af" CreationDate="2010-08-27T03:12:00.610" UserId="27" Text="I know that I can easily freeze shredded zucchini for long-term storage if I stored it in a vacuum sealed freezer bag. However there is a recipe that I really want to make over the winter that requires chopped zucchini. So I am wondering if I can use the same method for freezing zucchini when its chopped like I do when it is shredded. So all I have to do is : &#xD;&#xA;&#xD;&#xA; 1. chop it&#xD;&#xA; 2. fill freezer bag&#xD;&#xA; 3. extract air and seal it&#xD;&#xA;&#xD;&#xA;Would this method work? Am I able to freeze chopped zucchini and have it taste the same when I thaw it? Is there a better method? Is there an ideal size for the chopped zucchini?" />
  <row Id="12143" PostHistoryTypeId="1" PostId="6117" RevisionGUID="96500b10-069e-4418-a8f7-b027484a88af" CreationDate="2010-08-27T03:12:00.610" UserId="27" Text="Can you freeze chopped zucchini?" />
  <row Id="12144" PostHistoryTypeId="3" PostId="6117" RevisionGUID="96500b10-069e-4418-a8f7-b027484a88af" CreationDate="2010-08-27T03:12:00.610" UserId="27" Text="&lt;freezing&gt;&lt;vegetables&gt;&lt;zucchini&gt;" />
  <row Id="12145" PostHistoryTypeId="2" PostId="6118" RevisionGUID="e1fd47f2-a04a-4238-bfed-c80ef4f44d5e" CreationDate="2010-08-27T03:36:02.893" UserId="2001" Text="An actual culinary application for used grounds:&#xD;&#xA;http://www.instructables.com/id/Gourmet-mushrooms-in-an-old-coffee-cup/&#xD;&#xA;&#xD;&#xA;Grow mushrooms in them." />
  <row Id="12146" PostHistoryTypeId="2" PostId="6119" RevisionGUID="a1777273-6fcd-40ee-a705-189164cd7035" CreationDate="2010-08-27T03:36:53.610" UserId="1393" Text="The taste will be fine, but it will certainly weep water when you go to cook it. So it depends whether that is disastrous for the recipe you have in mind." />
  <row Id="12147" PostHistoryTypeId="2" PostId="6120" RevisionGUID="b4b3b88e-800a-478a-b347-89bfc74d9709" CreationDate="2010-08-27T03:38:59.817" UserId="1393" Text="They don't taste identical at all, and even more important, they don't smell the same. White pepper has a distinct &quot;barnyard&quot; odor. People do indeed use them when black flecks might be unpleasant, but in most cases I'd rather go pepperless or just live with the color." />
  <row Id="12148" PostHistoryTypeId="2" PostId="6121" RevisionGUID="2ef1d581-5be1-4e94-9bff-05f850065288" CreationDate="2010-08-27T03:39:51.797" UserId="1393" Text="You can also try doing it in a bowlful of water; the skins will float to the surface when they come loose." />
  <row Id="12149" PostHistoryTypeId="5" PostId="5919" RevisionGUID="adc4d2ca-81cb-46f8-aa1d-eab25edb781f" CreationDate="2010-08-27T03:51:39.967" UserId="690" Comment="added 15 characters in body; edited tags; edited title" Text="How do you make dried blueberries?  Can I use an oven?  Is there a proper technique or do I just bake them on low for a few hours?" />
  <row Id="12150" PostHistoryTypeId="4" PostId="5919" RevisionGUID="adc4d2ca-81cb-46f8-aa1d-eab25edb781f" CreationDate="2010-08-27T03:51:39.967" UserId="690" Comment="added 15 characters in body; edited tags; edited title" Text="How do I make dried blueberries?" />
  <row Id="12151" PostHistoryTypeId="6" PostId="5919" RevisionGUID="adc4d2ca-81cb-46f8-aa1d-eab25edb781f" CreationDate="2010-08-27T03:51:39.967" UserId="690" Comment="added 15 characters in body; edited tags; edited title" Text="&lt;fruit&gt;&lt;drying&gt;&lt;blueberries&gt;" />
  <row Id="12152" PostHistoryTypeId="5" PostId="6094" RevisionGUID="246d22e9-7fc5-42e2-b24e-3068f9c55985" CreationDate="2010-08-27T03:52:27.437" UserId="1549" Comment="Update on spirit vinegar" Text="Inlagd Sill (Pickled Herring) is a favourite Swedish dish:&#xD;&#xA;&#xD;&#xA; - 2 salted herring&#xD;&#xA; - 3-4 tblsp spirit&#xD;&#xA;   vinegar (failing that white vinegar&#xD;&#xA;   with as high acetic acid content as&#xD;&#xA;   you can get)&#xD;&#xA; - 1/2 cup or 80g sugar&#xD;&#xA; - 1/2 cup water&#xD;&#xA; - 1 sliced red onion&#xD;&#xA; - 1 small sliced carrot&#xD;&#xA; - 8 dried whole all spice&#xD;&#xA;   berries (slightly crushed)&#xD;&#xA; - 1 bay leaf&#xD;&#xA;&#xD;&#xA;Soak the salted herring in water overnight. Drain and bone the next day and to make four filets. Slice the filets width-wise to make herring chunks about an inch and a half across.&#xD;&#xA;&#xD;&#xA;Bring the other ingredients to a boil and then leave to cool. Mix the herring pieces in with the pickling liquid and then fill a pickling jar. Keep the herring in the fridge for two days before serving with boiled potatoes, hard-boiled eggs, crisp-bread and hard cheese.&#xD;&#xA;&#xD;&#xA;**Update:** The spirit vinegar in Sweden (ättika) is sold in as high concentrations as 24% acetic acid. If you are using something below that, adjust the proportions of water vs. vinegar to aim for a final solution around 6%. If your vinegar is 6% to begin with, that means that you can cut out the water altogether using instead about a cup of vinegar." />
  <row Id="12153" PostHistoryTypeId="2" PostId="6122" RevisionGUID="e83b302d-0f2d-40f1-9c29-af1db34fad31" CreationDate="2010-08-27T04:12:16.133" UserId="2213" Text="Use a gadget that chops it for you. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;They can cut it fast and/or keep the gas away from you eg: [Tupperware Choppper Gadget ][1] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.productreview.com.au/showitem.php?item_id=41691  &quot;Review on Tupperware Chopper Gadget&quot;" />
  <row Id="12154" PostHistoryTypeId="2" PostId="6123" RevisionGUID="d0ed6d53-6855-41bd-a8f8-47d2c1b25fe0" CreationDate="2010-08-27T04:23:20.037" UserId="1549" Text="You would find it difficult to stay away from MSG since it occurs naturally in most foods. &#xD;&#xA;&#xD;&#xA;Concerning the dangers of using it as a taste enhancer, I imagine the health issues are similar to those of other sodium salts." />
  <row Id="12155" PostHistoryTypeId="2" PostId="6124" RevisionGUID="c4dc064b-9744-4f49-9bff-faed9dcf345b" CreationDate="2010-08-27T04:36:09.317" UserId="1759" Text="&#xD;&#xA;Same plant for both. Black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe fruit stripped of it's outer husk.&#xD;&#xA;&#xD;&#xA;Here's the first link that google gave me to verify. &#xD;&#xA;http://en.wikipedia.org/wiki/White_pepper#White_pepper&#xD;&#xA;&#xD;&#xA;Also, Harold McGee has a couple of pages in &quot;On Food and Cooking&quot; for further detail." />
  <row Id="12156" PostHistoryTypeId="2" PostId="6125" RevisionGUID="856242e2-fbcf-4ccb-b7df-f2af5538c933" CreationDate="2010-08-27T04:44:02.447" UserId="1302" Text="I don't know your exact prep but the best thing you could do is bring your dough to a completely thawed state, store bought will work fine. &#xD;&#xA;Make sure you beef is at room temperature before doing a quick sear, this will not only add flavor but will give you a layer of protection.&#xD;&#xA;Another problem that can occur is the puff pastry releases some steam and it needs some way to escape. After you have wrapped your piece of meat, take a knife and make small slits in it with the tip of a sharp knife. This will help release the steam and should take away the moisture.&#xD;&#xA;425 degrees would be a good temperature to cook at and you should hit your ideal around 40 to 45 minutes.&#xD;&#xA;Hope this helps and let me know how to it turns out." />
  <row Id="12157" PostHistoryTypeId="2" PostId="6126" RevisionGUID="16fae7f7-7543-4838-bf05-d41e9d7e1c7d" CreationDate="2010-08-27T04:51:30.903" UserId="1302" Text="The basic idea is you want to reduce the ice crystals formed while freezing the food. Here is what I would suggest.&#xD;&#xA;&#xD;&#xA; 1. Put a metal pan in your freezer for 30 minutes to cool&#xD;&#xA; 2. Prep your zucchini, trying to get the most surface area possible&#xD;&#xA; 3. Spread out, trying to not overlap on your pan and place back in the freezer for about an hour&#xD;&#xA; 4. Place in your freezer bag and seal with as much air out of it as possible.&#xD;&#xA;&#xD;&#xA;An completely ideal way to freeze almost all veggies or fruits is to get a cooler and some dry ice, play your cut pieces in a metal bowl inside your cooler and leave it while the dry ice does it magic. You will have minimal ice crystals giving you the closest taste from the original." />
  <row Id="12158" PostHistoryTypeId="2" PostId="6127" RevisionGUID="8897b98d-9bc7-4250-925a-b8bb0d2d32d4" CreationDate="2010-08-27T04:56:07.410" UserId="1140" Text="I have asked many people about &quot;best to way to clean cauliflower&quot; before cooking? I got several answers like keeping in salt water or add soak in turmeric mixed water!!.&#xD;&#xA;What do you suggest?&#xD;&#xA;" />
  <row Id="12159" PostHistoryTypeId="1" PostId="6127" RevisionGUID="8897b98d-9bc7-4250-925a-b8bb0d2d32d4" CreationDate="2010-08-27T04:56:07.410" UserId="1140" Text="How to clean cauliflower?" />
  <row Id="12160" PostHistoryTypeId="3" PostId="6127" RevisionGUID="8897b98d-9bc7-4250-925a-b8bb0d2d32d4" CreationDate="2010-08-27T04:56:07.410" UserId="1140" Text="&lt;technique&gt;&lt;preparation&gt;&lt;cleaning&gt;" />
  <row Id="12161" PostHistoryTypeId="2" PostId="6128" RevisionGUID="82f1c7ce-b226-465b-9de6-ea41baaa1535" CreationDate="2010-08-27T05:05:49.753" UserId="1140" Text="You can make `Ginger Tea`. &#xD;&#xA;&#xD;&#xA; 1. Boil milk with enough sugar.&#xD;&#xA; 2. Add tea powder.&#xD;&#xA; 3. Add little pieces ginger and keep it for 2-3 minutes.&#xD;&#xA;&#xD;&#xA;Ginger tea is ready" />
  <row Id="12162" PostHistoryTypeId="16" PostId="6128" RevisionGUID="82f1c7ce-b226-465b-9de6-ea41baaa1535" CreationDate="2010-08-27T05:05:49.753" UserId="-1" />
  <row Id="12163" PostHistoryTypeId="2" PostId="6129" RevisionGUID="acd3bd3f-6b2d-42fe-8ce6-5a932a13753f" CreationDate="2010-08-27T06:02:09.077" UserId="2215" Text="You can add significant amounts of ginger to stir fries without overpowering the taste; and the same amount again just in the mixture you marinate the meat in." />
  <row Id="12164" PostHistoryTypeId="16" PostId="6129" RevisionGUID="acd3bd3f-6b2d-42fe-8ce6-5a932a13753f" CreationDate="2010-08-27T06:02:09.077" UserId="-1" />
  <row Id="12165" PostHistoryTypeId="2" PostId="6130" RevisionGUID="7db31613-bcc7-4f8b-9328-440ad73873da" CreationDate="2010-08-27T06:03:59.167" UserId="2215" Text="Gingerbread :-) " />
  <row Id="12166" PostHistoryTypeId="16" PostId="6130" RevisionGUID="7db31613-bcc7-4f8b-9328-440ad73873da" CreationDate="2010-08-27T06:03:59.167" UserId="-1" />
  <row Id="12170" PostHistoryTypeId="2" PostId="6132" RevisionGUID="21122c21-c52d-4388-a792-e2a950a27cf4" CreationDate="2010-08-27T06:38:19.797" UserId="2217" Text="When I scrape out the seeds out of my vanilla beans and simmer them with milk or incorporate them into batter, they always leave little tell-tale black dots in the finished product. Is it possible to filter them out somehow and is it something commonly done in the professional kitchen? I don't think I remember seeing these dots in restaurant desserts. It's not critical, but I'd rather my panna cotta be pristine white :-)." />
  <row Id="12171" PostHistoryTypeId="1" PostId="6132" RevisionGUID="21122c21-c52d-4388-a792-e2a950a27cf4" CreationDate="2010-08-27T06:38:19.797" UserId="2217" Text="Can I filter out vanilla bean seeds?" />
  <row Id="12172" PostHistoryTypeId="3" PostId="6132" RevisionGUID="21122c21-c52d-4388-a792-e2a950a27cf4" CreationDate="2010-08-27T06:38:19.797" UserId="2217" Text="&lt;baking&gt;&lt;dessert&gt;&lt;vanilla&gt;" />
  <row Id="12173" PostHistoryTypeId="2" PostId="6133" RevisionGUID="98b40ad2-d8ea-45e6-8aa9-ebded19fcb90" CreationDate="2010-08-27T06:44:29.017" UserId="2213" Text="Tap Water is what I've used." />
  <row Id="12174" PostHistoryTypeId="2" PostId="6134" RevisionGUID="316665bf-f1a7-4193-a87b-ff2935514f86" CreationDate="2010-08-27T06:52:19.993" UserId="1236" Text="You should be able to strain out the beans and seeds with a [chinoise][1] or other fine mesh strainer.  If you have neither, a coffee filter should do the trick.  I believe cheesecloth wouldn't be fine enough, but I'm not 100% sure.  &#xD;&#xA;&#xD;&#xA;For example, [this recipe for panna cotta][2] calls for scraping seeds and using a fine mesh strainer on the final product.&#xD;&#xA;&#xD;&#xA;I'm not certain as to whether professional kitchens strain them out, but I don't remember seeing the black dots either, so my guess is yes :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise&#xD;&#xA;  [2]: http://www.kqed.org/w/weircookinginthecity/recipe-01.html" />
  <row Id="12175" PostHistoryTypeId="5" PostId="6127" RevisionGUID="699639bb-9f1b-454d-9908-44faad0ab292" CreationDate="2010-08-27T06:57:11.907" UserId="1140" Comment="added 30 characters in body" Text="I have asked many people about &quot;best to way to clean cauliflower&quot; before cooking? I got several answers like keeping in salt water or add soak in turmeric mixed water!!.&#xD;&#xA;And also how do you remove worms from cauliflower?&#xD;&#xA;" />
  <row Id="12176" PostHistoryTypeId="2" PostId="6135" RevisionGUID="0899c03b-6b49-41aa-a870-5ba698a04822" CreationDate="2010-08-27T07:42:06.073" UserDisplayName="daniel" Text="A chinoise will not--I speak from daily experience--filter out vanilla seeds. A coffee filter would, but my question is: why on earth would you bother? It's annoying to do (and depending on what the product is, filtering through a coffee filter would ensure you lose other things), and seeing actual vanilla seeds in the final product tells your guests that you are using real vanilla beans, not extract.&#xD;&#xA;&#xD;&#xA;Professional kitchens do not, generally speaking, attempt to remove the seeds for the reasons noted above.&#xD;&#xA;&#xD;&#xA;@stephenmacdonald, most dessert recipes that call for a fine mesh strainer do so because there is the possibility of chunky things ending up in the product. In the case of that recipe, I would guess it is to prevent chunks of undissolved gelatine from ending up in the final dessert." />
  <row Id="12177" PostHistoryTypeId="2" PostId="6136" RevisionGUID="5aa75e10-73aa-422d-b3a3-24e71ac68434" CreationDate="2010-08-27T07:48:04.437" UserDisplayName="daniel" Text="Yes, yes there is.&#xD;&#xA;&#xD;&#xA;Black truffles are dark, earthy, _sexy_ in flavour. Renaissance writings compare them to 'unwashed slatterns' and 'bedchambers, rooms of sexual congress, unaired and reeking of the recent activities contained therein.'&#xD;&#xA;&#xD;&#xA;White truffles are lighter in aroma and flavour, with distinct garlicky notes. Each has their place--black works better on its own, white works better as an adjunt or finishing note to a dish. I am personally partial to white truffle oil drizzled on cured duck breast, or a black truffle risotto with charred endive." />
  <row Id="12178" PostHistoryTypeId="2" PostId="6137" RevisionGUID="81738132-7594-4fb7-b2e0-d8e9b480df20" CreationDate="2010-08-27T08:37:25.337" UserId="1799" Text="I came across [this][1] page (How to peel a mango) while surfing and I found it very interesting. What kind of methods and knives/kitchen gadgets do you use to peel fruits? Are there different tools to peel delicate and heavy skinned ones? According to the answers, I'm planning to buy suggested tools/knives to peel fruits.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://startcooking.com/blog/217/How-to-Peel-a-Mango" />
  <row Id="12179" PostHistoryTypeId="1" PostId="6137" RevisionGUID="81738132-7594-4fb7-b2e0-d8e9b480df20" CreationDate="2010-08-27T08:37:25.337" UserId="1799" Text="Fruit peeling techniques" />
  <row Id="12180" PostHistoryTypeId="3" PostId="6137" RevisionGUID="81738132-7594-4fb7-b2e0-d8e9b480df20" CreationDate="2010-08-27T08:37:25.337" UserId="1799" Text="&lt;equipment&gt;&lt;fruit&gt;&lt;knives&gt;&lt;knife-skills&gt;&lt;peeling&gt;" />
  <row Id="12181" PostHistoryTypeId="5" PostId="6134" RevisionGUID="cc9473c0-5bf2-4fd8-8237-6cb8336fe62d" CreationDate="2010-08-27T08:38:20.937" UserId="1236" Comment="removed personal experience as roux's is significantly more useful" Text="A coffee filter should do the trick.  I believe cheesecloth wouldn't be fine enough, but I'm not 100% sure.  &#xD;&#xA;&#xD;&#xA;[This recipe for panna cotta][2] calls for scraping seeds and using a fine mesh strainer on the final product, but as per @roux's answer it's probably not for getting the seeds out.&#xD;&#xA;&#xD;&#xA;I'm not certain as to whether professional kitchens strain them out.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise&#xD;&#xA;  [2]: http://www.kqed.org/w/weircookinginthecity/recipe-01.html" />
  <row Id="12182" PostHistoryTypeId="2" PostId="6138" RevisionGUID="d105a269-bc87-49ce-9cec-418b48b4df57" CreationDate="2010-08-27T09:08:19.200" UserId="2221" Text="You can put it in a small dish inside your refrigerator. It will kill bad smalls and leaves a nice coffee smell.&#xD;&#xA;Note: Baking powder also works fine but without leaving any smell." />
  <row Id="12184" PostHistoryTypeId="5" PostId="6084" RevisionGUID="012271bd-9228-4277-aa75-0c82bc53871d" CreationDate="2010-08-27T09:20:16.987" UserId="2221" Comment="added a knife sharpener to the list" Text="During college years funding is low but the need to cook like a pro can be essential.  (Let's say to meeting your future wife/husband?)  &#xD;&#xA;&#xD;&#xA;What are essential devices the kitchen should have but will not break the already broken bank?  &#xD;&#xA;&#xD;&#xA;My list would include: &#xD;&#xA;&#xD;&#xA; - quality knife set (essential for all most cooking)&#xD;&#xA; - a knife sharpener (a cheap but not so-cheap one does the job)&#xD;&#xA; - crock pot (great for the set it and forget it cooking when you are on the go) &#xD;&#xA; - measuring cups/spoons (eye-balling is great but sometimes you need refined measuring)&#xD;&#xA; - casserole dish&#xD;&#xA; - mixing bowl&#xD;&#xA; - skillet (cast iron preferred) &#xD;&#xA;&#xD;&#xA;Community wiki and I will try to update the list as user's comment! " />
  <row Id="12185" PostHistoryTypeId="2" PostId="6140" RevisionGUID="6a44e255-77ed-4aee-a13c-9efc4c4f17cb" CreationDate="2010-08-27T09:51:47.580" UserId="2129" Text="I've become a bit obsessed with making macarons and have actually managed to make them come out nicely, so I'm looking to take them to the next level and start using different nuts from almonds.&#xD;&#xA;&#xD;&#xA;When I tried to grind up pistachios (or hazelnuts) into a fine powder they become more of a paste (i'm presuming due to the fact that they are more moist), and was wondering if there were any tips for grinding nuts into an extremely fine powder without them becoming a paste?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="12186" PostHistoryTypeId="1" PostId="6140" RevisionGUID="6a44e255-77ed-4aee-a13c-9efc4c4f17cb" CreationDate="2010-08-27T09:51:47.580" UserId="2129" Text="how to grind pistachio nuts so that they stay dry" />
  <row Id="12187" PostHistoryTypeId="3" PostId="6140" RevisionGUID="6a44e255-77ed-4aee-a13c-9efc4c4f17cb" CreationDate="2010-08-27T09:51:47.580" UserId="2129" Text="&lt;technique&gt;&lt;cooking-techniques&gt;&lt;nuts&gt;" />
  <row Id="12188" PostHistoryTypeId="2" PostId="6141" RevisionGUID="2635d622-9f66-4e48-a55c-43db99c4e169" CreationDate="2010-08-27T11:11:03.423" UserId="426" Text="Just use vanilla extract if you don't want specks of seeds showing.  Straining of custards is to remove any coagulated egg particles, not to remove the seeds.  &#xD;&#xA;&#xD;&#xA;OR,&#xD;&#xA;&#xD;&#xA; infuse the cream with the whole bean intact, do not split it.  It will still infuse flavor, not as quickly or as much but that would be one way to use it without specks showing in your finished dessert." />
  <row Id="12189" PostHistoryTypeId="5" PostId="6134" RevisionGUID="1856754c-e8af-4d4c-8220-05383767ebf1" CreationDate="2010-08-27T11:24:37.753" UserId="1236" Comment="updated as per darin's answer" Text="A coffee filter should do the trick.  I believe cheesecloth wouldn't be fine enough, but I'm not 100% sure.  &#xD;&#xA;&#xD;&#xA;[This recipe for panna cotta][2] calls for scraping seeds and using a fine mesh strainer on the final product, but as per @roux and @Darin's answers, it's not for getting the seeds out.&#xD;&#xA;&#xD;&#xA;I'm not certain as to whether professional kitchens strain them out.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise&#xD;&#xA;  [2]: http://www.kqed.org/w/weircookinginthecity/recipe-01.html" />
  <row Id="12190" PostHistoryTypeId="2" PostId="6142" RevisionGUID="b34e983a-d6c3-418e-bb7b-3fb0b1c71db6" CreationDate="2010-08-27T11:30:27.133" UserId="140" Text="Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is still soft (or not cooked at all in this case), it hasn't been cooked long enough and can contain salmonella.&#xD;&#xA;&#xD;&#xA;Is there any way I [can still use eggs in my recipe][1] but somehow ensure that I don't need to worry about salmonella?&#xD;&#xA;&#xD;&#xA;I've tried looking for pasteurized eggs, but couldn't find them at any of my local supermarkets.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3035/chocolate-mousse-without-eggs" />
  <row Id="12191" PostHistoryTypeId="1" PostId="6142" RevisionGUID="b34e983a-d6c3-418e-bb7b-3fb0b1c71db6" CreationDate="2010-08-27T11:30:27.133" UserId="140" Text="Chocolate mousse with cooked eggs?" />
  <row Id="12192" PostHistoryTypeId="3" PostId="6142" RevisionGUID="b34e983a-d6c3-418e-bb7b-3fb0b1c71db6" CreationDate="2010-08-27T11:30:27.133" UserId="140" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;mousse&gt;" />
  <row Id="12193" PostHistoryTypeId="2" PostId="6143" RevisionGUID="09599fe0-6180-4df0-910e-b02286e03016" CreationDate="2010-08-27T11:38:22.040" UserId="104" Text="You can make your own ginger ale.&#xD;&#xA;&#xD;&#xA;Grate 1.5 ounces of the ginger into a pan with 3/4 cup of sugar and a cup of water.&#xD;&#xA;Bring to a boil and then let cool.&#xD;&#xA;Strain out the solids.&#xD;&#xA;Put the syrup along with the juice of one lemon into a 2 liter soda bottle.&#xD;&#xA;Add 1/8 tsp of yeast.&#xD;&#xA;Put the cap on the bottle and let sit at room temp for up to 48 hours until the bottle gets rock hard.&#xD;&#xA;Put it in to the refrigerator to cool.&#xD;&#xA;Drink and enjoy your own ginger ale." />
  <row Id="12194" PostHistoryTypeId="16" PostId="6143" RevisionGUID="09599fe0-6180-4df0-910e-b02286e03016" CreationDate="2010-08-27T11:38:22.040" UserId="-1" />
  <row Id="12195" PostHistoryTypeId="2" PostId="6144" RevisionGUID="219569f8-5805-4ea9-ba2e-7f04e125f29e" CreationDate="2010-08-27T12:13:15.087" UserId="1229" Text="The difference is that in sfogliatelle the filling is made of Ricotta cheese, while in the Lobster Tail the filling is made of French cream.&#xD;&#xA;&#xD;&#xA;Lobster Tail is not something prepared in Italy; you find it on New Your City. I had to ask to friend of mine living in USA, to know what Lobster Tail pastry is." />
  <row Id="12197" PostHistoryTypeId="6" PostId="5114" RevisionGUID="bb2a3cc6-21fa-4b92-9f89-587ac4acdc4a" CreationDate="2010-08-27T12:17:15.433" UserId="67" Comment="edited tags" Text="&lt;salt&gt;&lt;shopping&gt;" />
  <row Id="12198" PostHistoryTypeId="2" PostId="6145" RevisionGUID="1d9bb75d-0f27-43c5-9b4f-079be5f6ad53" CreationDate="2010-08-27T12:24:28.853" UserId="2001" Text="It seems about time for me to give in to peer pressure and get a kitchen scale like everyone else. It seems like they would give my cooking more consistency if nothing else.&#xD;&#xA;&#xD;&#xA;I've payed attention to scales as I've been in various stores. Their prices seem to range widely- from $20 at Harbor Freight to a couple hundred at Bed Bath and Beyond.&#xD;&#xA;&#xD;&#xA;My question is two-fold:&#xD;&#xA;&#xD;&#xA;- What processes benefit most from the use of a scale?&#xD;&#xA;- How much should I expect to pay for a decent scale? Is it worth saving up to get the top of the line or will the bottom of the line work just fine?" />
  <row Id="12199" PostHistoryTypeId="1" PostId="6145" RevisionGUID="1d9bb75d-0f27-43c5-9b4f-079be5f6ad53" CreationDate="2010-08-27T12:24:28.853" UserId="2001" Text="Why buy a more expensive kitchen scale" />
  <row Id="12200" PostHistoryTypeId="3" PostId="6145" RevisionGUID="1d9bb75d-0f27-43c5-9b4f-079be5f6ad53" CreationDate="2010-08-27T12:24:28.853" UserId="2001" Text="&lt;equipment&gt;&lt;measurements&gt;&lt;scales&gt;" />
  <row Id="12201" PostHistoryTypeId="5" PostId="6084" RevisionGUID="109236dc-66fa-4e07-8015-ee56843366be" CreationDate="2010-08-27T12:29:37.893" UserId="1511" Comment="added 27 characters in body; added 97 characters in body; added 28 characters in body; added 2 characters in body; added 41 characters in body; added 18 characters in body" Text="During college years funding is low but the need to cook like a pro can be essential.  (Let's say to meeting your future wife/husband?)  &#xD;&#xA;&#xD;&#xA;What are essential devices the kitchen should have but will not break the already broken bank?  &#xD;&#xA;&#xD;&#xA;Community List Includes: &#xD;&#xA;&#xD;&#xA; - quality knife set (essential for all most cooking)&#xD;&#xA; - a knife sharpener (a cheap but not so-cheap one does the job)&#xD;&#xA; - crock pot (great for the set it and forget it cooking when you are on the go) &#xD;&#xA; - measuring cups/spoons (eye-balling is great but sometimes you need refined measuring)&#xD;&#xA; - casserole dish&#xD;&#xA; - mixing bowl&#xD;&#xA; - skillet (cast iron preferred) &#xD;&#xA; - essential herbs/spices&#xD;&#xA; - cutting board (decent size, but not too big that it is too big to fit in the sink and wash)&#xD;&#xA; - spatula (metal and wood)&#xD;&#xA; - knife sharpener (ceramic preferred or diamond coated) &#xD;&#xA;&#xD;&#xA;Community wiki and I will try to update the list as user's comment! " />
  <row Id="12202" PostHistoryTypeId="2" PostId="6146" RevisionGUID="b9c3096f-b5c7-4cbe-b3ac-4ef5a19eb247" CreationDate="2010-08-27T12:35:17.350" UserId="1511" Text="I am not one to fall for the &quot;as seen on tv&quot; sales pitches... however, I came across the [Titan Peeler][1]'s on sale at a Bed Bath and Beyond.  &#xD;&#xA;&#xD;&#xA;Let's say I have never looked back!  They are absolutely amazing, dishwasher safe and great for peeling anything.&#xD;&#xA;&#xD;&#xA;Potatoes, apples, carrots, kiwi, you know it the peeler is great.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.titanpeelersale.com/" />
  <row Id="12203" PostHistoryTypeId="2" PostId="6147" RevisionGUID="aaecbf5a-580d-40d9-b42c-bb8da159f651" CreationDate="2010-08-27T13:01:15.847" UserId="1259" Text="**The primary benefit of a scale is fairly obvious, precision in measurement**. If a recipe says two medium tomatoes, there's some ambiguity there, but there's none in 5oz. Using a scale allows you to get exactly at the intent of a recipe. Of course, that's assuming the the recipe uses weights as a unit of measurement (a lot of internet ones don't, for instance). &#xD;&#xA;&#xD;&#xA;If you find yourself regular seeing recipes that use weight and think to yourself, &quot;I wish I knew how much 10oz of Okra was&quot; then you should get one. If you find you're never really bothered, then you don't need one. I think it largely depends on the type of cook you are. That being said, there are some uses (i.e. molecular gastronomy or following a Thomas Keller recipe) that require the scale, but at that point you'll quite obviously be bothered by not knowing. &#xD;&#xA;&#xD;&#xA;**Close to the bottom of the line will work fine**. I use a scale pretty regularly in the kitchen. We spent about $40. I don't think there's any need to pay through the nose for one. My experience was that the cheapest ones felt shoddy, like they'd fall apart quickly. They were also ugly. We got the cheapest one that looked nice (it's always out) and felt decently constructed. &#xD;&#xA;&#xD;&#xA;*Two paragraphs of personal experience, skip if you want:*&#xD;&#xA;&#xD;&#xA;I'm a bit mixed on the need for one. We got a scale for our wedding and didn't use it for a long time. As a fairly experienced cook, I've always enjoyed tinkering with recipes and the scale implies an amount of precision that I didn't feel necessary, especially when making a dish from a recipe source that I don't consider to be a &quot;bible&quot;. &#xD;&#xA;&#xD;&#xA;However, about 2 years ago, my wife and I got much more serious about cooking, getting in to molecular gastronomy, sous vide, and following some of the worlds best chefs with a bit more interest. With molecular gastronomy, the weights need to be quite precise so a scale is a must. We also started cooking Thomas Keller and Grant Achatz recipes and I was suddenly faced with books that measured **everything** in grams with no tsp, tbsp, or cups. So not only did I have to use the scale, but I also trusted the chef enough to want to get as close to the original recipe as possible. Since then I've used the scale more in regular cooking to get a base line when a weight is used, and adapt from there, but I think that's more a convenience than a need. " />
  <row Id="12204" PostHistoryTypeId="2" PostId="6148" RevisionGUID="7133f48e-6ed4-401b-9bb8-3fc0a44217e4" CreationDate="2010-08-27T13:04:37.073" UserId="2119" Text="I've heard that cooking with olive oil is bad for you and can be toxic.  Is this true?  If so, to what extent?&#xD;&#xA;&#xD;&#xA;I see no warning on the container of my olive oil that states that it would be bad to cook with olive oil." />
  <row Id="12205" PostHistoryTypeId="1" PostId="6148" RevisionGUID="7133f48e-6ed4-401b-9bb8-3fc0a44217e4" CreationDate="2010-08-27T13:04:37.073" UserId="2119" Text="Is cooking with olive oil bad or toxic?" />
  <row Id="12206" PostHistoryTypeId="3" PostId="6148" RevisionGUID="7133f48e-6ed4-401b-9bb8-3fc0a44217e4" CreationDate="2010-08-27T13:04:37.073" UserId="2119" Text="&lt;health&gt;&lt;oil&gt;" />
  <row Id="12207" PostHistoryTypeId="2" PostId="6149" RevisionGUID="b0c4fd89-a00d-4e94-b1ae-bdcd7927384f" CreationDate="2010-08-27T13:06:11.440" UserId="1236" Text="Although I've come to find a lot of uses for my kitchen scale, the ones that immediately pop into mind are:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; - **Exact measurements**.  When a recipe&#xD;&#xA;   calls for a cup of baby spinach, for&#xD;&#xA;   example, that's going to be hard to&#xD;&#xA;   measure.  Not going to be a problem&#xD;&#xA;   if you're dealing with weights.  This is extremely important with baking, where exact measurements are absolutely necessary.  Ideally, the recipe would have both,&#xD;&#xA;   but if not you can often convert via&#xD;&#xA;   the nutritional info on the bag -&#xD;&#xA;   it'll say something like 1 cup (28g).  A cup of flour varies wildly depending on various factors, for example whether it was sifted.&#xD;&#xA; - **Portion control**.  I helped my wife do&#xD;&#xA;   Weight Watchers before our wedding,&#xD;&#xA;   and I can't imagine trying to figure&#xD;&#xA;   out 1 portion (3oz) of lean meat without it.&#xD;&#xA; - **Learning**.  I'll weigh a piece of meat&#xD;&#xA;   before and after cooking it to see&#xD;&#xA;   what kind of weight loss I get from&#xD;&#xA;   moisture, for example.&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA;When buying, you want to think about the following:&#xD;&#xA;&#xD;&#xA;- **Capacity**.  Cheap models often only go to 5lbs, whereas more expensive can hit 10 or 15.  Becomes important when you're cooking in bulk, may not be important depending on your cooking habits.&#xD;&#xA;- **Digital vs balance**. I don't trust balance (analog) scales, they're too easy to have uncalibrated, and I don't want to be calibrating every time I need to use it.  Digital scales are easier to read, and very easy to go between US standard and metric measures.&#xD;&#xA;- **US standard/metric**.  You definitely want a scale that can do both, recipes may have either.  Most scales should handle this.&#xD;&#xA;- **Plate/bowl**. I find that scales that come with a bowl are unnecessary, I prefer one with a nice large plate that I can put my own bowl onto.  With the tare feature that almost all digital models have, you can zero out your weight so you can pick any bowl to meet your needs.  The larger the plate, the better, so you can fit more stuff on it if you're not using a bowl.&#xD;&#xA;&#xD;&#xA;As far as price goes, I think $20 is too cheap, and is likely to become unreliable quickly, if not immediately.  That said, I think over $100 is too much as well, that's likely to be based on design or name.  My current scale cost me about $50 and works great, and I check its calibration regularly and haven't had a problem yet.&#xD;&#xA;&#xD;&#xA;One specific example from our house - I make smoothies every morning from 20 oz frozen fruit, 10 oz soy milk, 6 oz greek yogurt.  My wife is following a very specific nutrition guide right now, so I then split it into 12oz for her, 24oz for me.  Getting her nutritional info right without a scale would be all guesswork (and I've come to learn, through using my scale, that my guesswork is pretty far off)." />
  <row Id="12208" PostHistoryTypeId="2" PostId="6150" RevisionGUID="b0f261bc-17e0-47f2-a714-0e4612cdf101" CreationDate="2010-08-27T13:11:38.930" UserId="1816" Text="*Baking* benefits immensely from a scale.  A cup of flour can vary between 4.5 oz. and 6 oz. depending on how it is measured out. That becomes huge when you are working with 4 or so cups.  With only three cups of flour you can literally vary in an actual cup amount between people.&#xD;&#xA;&#xD;&#xA;*Measuring meat* is also helped by a scale.  Instead of eyeballing one pound of ground beef, turkey, or sausage, or whatever your recipe calls for or guessing how much your steaks weigh, you can know precisely.  I use my scale to measure out half pounds of ground beef for freezing in individual portions when I buy a large pack.&#xD;&#xA;&#xD;&#xA;I originally acquired a cheap digital scale in college during a kinesiology course where students where the lab for learning about exercise and nutrition and I used it for portion control with my meats and nuts.  This scale is not terribly precise (I frequently get frustrated trying to guess what .19 oz. of salt would be for some of my bread recipes when my scale's options are .15 and .20 oz.) and has probably gained many inaccuracies over years of use, but it does the trick.  When it finally breaks I will be getting one that is more accurate and precise, but I have gained benefits from even this cheap scale." />
  <row Id="12209" PostHistoryTypeId="2" PostId="6151" RevisionGUID="d640bf2f-909f-42ab-8df0-3913d0a70f28" CreationDate="2010-08-27T13:23:01.297" UserId="1259" Text="I think this is a problem with all oils. When something burns, it produces smoke. Smoke is generally indicative of something that isn't particularly good for us if inhaled. Same holds for oils. It seems that all oils will be toxic once they hit their smoke point. However, before that, they are completely fine. So pick an oil that will handle the temperature you're using by checking the [smoke point][1]. &#xD;&#xA;&#xD;&#xA;There's also a difference between producing toxins and toxic. Does burning oil produce toxins? Yes. Will that actually make you sick? I don't know. But my inclination is that it's unlikely to cause you harm under &quot;normal&quot; usage or else we'd be hearing about people actually getting sick from burning their oil rather than just getting scare stories on the news about free radicals. &#xD;&#xA;&#xD;&#xA;And to get very sciency (stop reading immediately if your eyes glaze over, I think that's a sign of toxicity), from [biology online][2]:&#xD;&#xA;&#xD;&#xA;&gt; Researchers investigated processes of&#xD;&#xA;&gt; oxidative degradation - notably that&#xD;&#xA;&gt; caused at 70?C with ventilation - of a&#xD;&#xA;&gt; broad group of oils with very&#xD;&#xA;&gt; wide-ranging compositions. Another&#xD;&#xA;&gt; degradation process studied was that&#xD;&#xA;&gt; which is caused by microwave action&#xD;&#xA;&gt; that does not heat greater than a&#xD;&#xA;&gt; temperature of 190 ?C.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In both processes deterioration of the&#xD;&#xA;&gt; oils takes place. In the first type of&#xD;&#xA;&gt; process (70 ?C with ventilation)&#xD;&#xA;&gt; hydroperoxides are first produced and&#xD;&#xA;&gt; subsequently aldehydes. In the second&#xD;&#xA;&gt; kind of process (microwave) it is&#xD;&#xA;&gt; basically aldehydes produced. It has&#xD;&#xA;&gt; to be pointed out that both the&#xD;&#xA;&gt; oxidative conditions and the&#xD;&#xA;&gt; composition of the oil determined the&#xD;&#xA;&gt; velocity of the degradation and both&#xD;&#xA;&gt; the nature and concentration of the&#xD;&#xA;&gt; compounds produced. &#xD;&#xA;&gt; &#xD;&#xA;&gt; These studies have shown, for the&#xD;&#xA;&gt; first time, that degradation of lipids&#xD;&#xA;&gt; in foods can produce toxic oxygenated&#xD;&#xA;&gt; aldehydes. These compounds, well-known&#xD;&#xA;&gt; in medical studies for their geno- and&#xD;&#xA;&gt; cytotoxic activity, considered as&#xD;&#xA;&gt; markers of oxidative stress in cells&#xD;&#xA;&gt; as well as being causal agents of&#xD;&#xA;&gt; degenerative illnesses, had not&#xD;&#xA;&gt; previously been detected in&#xD;&#xA;&gt; foodstuffs. &#xD;&#xA;&gt; &#xD;&#xA;&gt; Researchers have shown that some oils&#xD;&#xA;&gt; produce these toxic substances in&#xD;&#xA;&gt; greater quantities and at a greater&#xD;&#xA;&gt; rate. Virgin olive oil was, amongst&#xD;&#xA;&gt; all the oils studied, that which took&#xD;&#xA;&gt; longer to produce this type of&#xD;&#xA;&gt; compounds and produced a lower&#xD;&#xA;&gt; concentration of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats&#xD;&#xA;  [2]: http://www.biology-online.org/articles/toxic-substances-cooking-fats-oils.html" />
  <row Id="12210" PostHistoryTypeId="5" PostId="6149" RevisionGUID="87798220-2881-4dfc-99eb-a5900219090b" CreationDate="2010-08-27T13:24:12.947" UserId="1236" Comment="grammar, emphasis on tare feature" Text="Although I've come to find a lot of uses for my kitchen scale, the ones that immediately pop into mind are:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; - **Exact measurements**.  When a recipe&#xD;&#xA;   calls for a cup of baby spinach, for&#xD;&#xA;   example, that's going to be hard to&#xD;&#xA;   measure.  Not going to be a problem&#xD;&#xA;   if you're dealing with weights.  This is extremely important with baking, where exact measurements are absolutely necessary.  Ideally, the recipe would have both,&#xD;&#xA;   but if not you can often convert via&#xD;&#xA;   the nutritional info on the bag -&#xD;&#xA;   it'll say something like 1 cup (28g).  A cup of flour varies wildly depending on various factors, for example whether or not it was sifted.&#xD;&#xA; - **Portion control**.  I helped my wife do&#xD;&#xA;   Weight Watchers before our wedding,&#xD;&#xA;   and I can't imagine trying to figure&#xD;&#xA;   out 1 portion (3oz) of lean meat without it.&#xD;&#xA; - **Learning**.  I'll weigh a piece of meat&#xD;&#xA;   before and after cooking it to see&#xD;&#xA;   what kind of weight loss I get from&#xD;&#xA;   moisture, for example.&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA;When buying, you want to think about the following:&#xD;&#xA;&#xD;&#xA;- **Capacity**.  Cheap models often only go to 5lbs, whereas more expensive can hit 10 or 15.  Becomes important when you're cooking in bulk, may not be important depending on your cooking habits.&#xD;&#xA;- **Digital vs balance**. I don't trust balance (analog) scales, they're too easy to have become uncalibrated, and I don't want to be calibrating every time I need to use it.  Digital scales are easier to read, and very easy to go between US standard and metric measures.  Also, digital scales have a **tare** feature, which is invaluable (as KeithB pointed out).&#xD;&#xA;- **US standard/metric**.  You definitely want a scale that can do both, recipes may have either.  Most scales should handle this.&#xD;&#xA;- **Plate/bowl**. I find that scales that come with a bowl are unnecessary, I prefer one with a nice large plate that I can put my own bowl onto.  With the tare feature that almost all digital models have, you can zero out your weight so you can pick any bowl to meet your needs.  The larger the plate, the better, so you can fit more stuff on it if you're not using a bowl.&#xD;&#xA;&#xD;&#xA;As far as price goes, I think $20 is too cheap, and is likely to become unreliable quickly, if not immediately.  That said, I think over $100 is too much as well, that's likely to be based on design or name.  My current scale cost me about $50 and works great, and I check its calibration regularly and haven't had a problem yet.&#xD;&#xA;&#xD;&#xA;One specific example from our house - I make smoothies every morning from 20 oz frozen fruit, 10 oz soy milk, 6 oz greek yogurt.  My wife is following a very specific nutrition guide right now, so I then split it into 12oz for her, 24oz for me.  Getting her nutritional info right without a scale would be all guesswork (and I've come to learn, through using my scale, that my guesswork used to be pretty far off - it's much better since I started using the scale regularly)." />
  <row Id="12211" PostHistoryTypeId="2" PostId="6152" RevisionGUID="7cd169f0-59bc-429d-83d7-f5bfd4d2e815" CreationDate="2010-08-27T13:25:38.093" UserId="1816" Text="General consensus seems to be that heating oils beyond their smoke point - which is generally low for olive oil - causes free radicals to form and can be toxic.  [Here's][2] a summary of that information.  So if you need to cook to high heat, you probably want to go with a higher smoke point oil like peanut.&#xD;&#xA;&#xD;&#xA;There appears to be some research that highly unsaturated oils held at high heat for a long time can begin to break down into a toxic substance known as HNE.  This [research][1] comes out of the University of Michigan.  While olive oil is highly unsaturated, it wasn't mentioned specifically in this study.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedaily.com/releases/2005/05/050502190054.htm&#xD;&#xA;  [2]: http://www.teatronaturale.com/article/1769.html" />
  <row Id="12212" PostHistoryTypeId="2" PostId="6153" RevisionGUID="fae48bf9-c12e-4509-8d47-ab874048ffeb" CreationDate="2010-08-27T14:19:44.800" UserId="1229" Text="I am going to cook a beef roast. To which internal temperature should I cook it for rare/medium/well done?" />
  <row Id="12213" PostHistoryTypeId="1" PostId="6153" RevisionGUID="fae48bf9-c12e-4509-8d47-ab874048ffeb" CreationDate="2010-08-27T14:19:44.800" UserId="1229" Text="To which internal temperature should I cook beef for rare/medium/well done?" />
  <row Id="12214" PostHistoryTypeId="3" PostId="6153" RevisionGUID="fae48bf9-c12e-4509-8d47-ab874048ffeb" CreationDate="2010-08-27T14:19:44.800" UserId="1229" Text="&lt;beef&gt;&lt;temperature&gt;" />
  <row Id="12215" PostHistoryTypeId="2" PostId="6154" RevisionGUID="1c643a19-f8b9-45d5-a91f-eb567cb68ff4" CreationDate="2010-08-27T14:27:45.303" UserId="624" Text="A bucket of salty water is the best way to get rid of bugs. That said, I've never had a problem with bugs in store-bought cauliflower.&#xD;&#xA;&#xD;&#xA;You need to completely submerge the head in water, so a bucket that can fit the whole head is best. Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse, and eat as you please.&#xD;&#xA;&#xD;&#xA;The salt in the water helps to kill the bugs and encourage them to let go. It also might kill some surface contamination if it exists, but this isn't really the point. You should see bugs either floating or at the bottom when you remove the cauliflower.&#xD;&#xA;&#xD;&#xA;If you don't need the head whole when cooking, core and cut into desired size prior to soaking." />
  <row Id="12216" PostHistoryTypeId="2" PostId="6155" RevisionGUID="cf758277-07df-4b26-81ce-e9dfd78edb4b" CreationDate="2010-08-27T14:28:32.180" UserId="1229" Text="A friend of mine described me a recipe, and she said she deglazed the pan (I think I understood correctly). What does that mean?" />
  <row Id="12217" PostHistoryTypeId="1" PostId="6155" RevisionGUID="cf758277-07df-4b26-81ce-e9dfd78edb4b" CreationDate="2010-08-27T14:28:32.180" UserId="1229" Text="What does to deglaze a pan mean?" />
  <row Id="12218" PostHistoryTypeId="3" PostId="6155" RevisionGUID="cf758277-07df-4b26-81ce-e9dfd78edb4b" CreationDate="2010-08-27T14:28:32.180" UserId="1229" Text="&lt;preparation&gt;" />
  <row Id="12219" PostHistoryTypeId="5" PostId="6127" RevisionGUID="756a5d56-f898-4309-820e-df4569eb2ced" CreationDate="2010-08-27T14:28:50.653" UserId="624" Comment="bit of cleanup " Text="I have asked many people about &quot;best to way to clean cauliflower&quot; before cooking. I got several answers, like keeping in salt water or add soak in turmeric mixed water.&#xD;&#xA;And also how do you remove worms from cauliflower?&#xD;&#xA;" />
  <row Id="12220" PostHistoryTypeId="2" PostId="6156" RevisionGUID="2fd6d987-0c19-41e0-8a9f-892dcd76ff3a" CreationDate="2010-08-27T14:29:31.073" UserId="60" Text="&lt;pre&gt;&#xD;&#xA;| Rare        | 120 to 125 degrees F    | center is bright red |&#xD;&#xA;| Medium Rare | 130 to 135 degrees F    | center is very pink  |&#xD;&#xA;| Medium      | 140 to 145 degrees F    | center is light pink |&#xD;&#xA;| Medium Well | 150 to 155 degrees F    | not pink             |&#xD;&#xA;| Well Done   | 160 degrees F and above | brown throughout     |&#xD;&#xA;&lt;/pre&gt;" />
  <row Id="12221" PostHistoryTypeId="2" PostId="6157" RevisionGUID="1f366972-2838-4bf4-8ad8-431f8570d94e" CreationDate="2010-08-27T14:32:55.977" UserId="641" Text="Interesting [article][1] by Harold McGee.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://curiouscook.com/cook/other_writings_detail.php?id=37" />
  <row Id="12222" PostHistoryTypeId="2" PostId="6158" RevisionGUID="ca4c8734-b425-4a9c-a324-73cbe1f73939" CreationDate="2010-08-27T14:36:18.783" UserId="1229" Text="If I want to buy a good multi-purpose chef's knife, which characteristics should I look for? " />
  <row Id="12223" PostHistoryTypeId="1" PostId="6158" RevisionGUID="ca4c8734-b425-4a9c-a324-73cbe1f73939" CreationDate="2010-08-27T14:36:18.783" UserId="1229" Text="What should I look for in a good, multi-purpose chef's knife?" />
  <row Id="12224" PostHistoryTypeId="3" PostId="6158" RevisionGUID="ca4c8734-b425-4a9c-a324-73cbe1f73939" CreationDate="2010-08-27T14:36:18.783" UserId="1229" Text="&lt;knives&gt;&lt;tools&gt;" />
  <row Id="12225" PostHistoryTypeId="2" PostId="6159" RevisionGUID="707ab39b-b206-48e4-9568-ba6068b9e6db" CreationDate="2010-08-27T14:37:23.610" UserId="1816" Text="Deglazing removes carmelized bits (the &quot;browned&quot; bits) from the bottom of your pan after cooking meats or vegetables.  &#xD;&#xA;&#xD;&#xA;It is usually accomplished by putting stock, sauce, wine, or even water (or really any liquid) in the pan over heat after the pan has been emptied of whatever was cooked into it and any rendered fat and scraping the browned bits into that sauce with a spatula.  The browned bits dissolve into your liquid to create an excellent sauce for whatever you just cooked in the pan." />
  <row Id="12226" PostHistoryTypeId="6" PostId="6155" RevisionGUID="0fb9c1d3-697b-4929-ad95-086ab897b401" CreationDate="2010-08-27T14:37:40.397" UserId="1816" Comment="edited tags" Text="&lt;technique&gt;&lt;preparation&gt;" />
  <row Id="12227" PostHistoryTypeId="2" PostId="6160" RevisionGUID="4d99e65e-4467-4869-8783-efdab390bb4b" CreationDate="2010-08-27T14:38:48.287" UserId="2148" Text="Deglazing is a technique for making sauces and gravies. It occurs after you've accumulated cooked on meats and other deposits. First remove your meat and any excess liquid fat. Second crank the heat up high and get your pan nice and hot. Next add a cool liquid (water/wine/stock). The liquid will boil rapidly and lift the browned deposits to create a flavorful sauce." />
  <row Id="12228" PostHistoryTypeId="2" PostId="6161" RevisionGUID="32f05a47-0023-4f6b-b604-fcb39cac0b82" CreationDate="2010-08-27T14:44:34.167" UserId="60" Text="One of the most important things is a [full tang][1]. The tang is an extension of the metal of the blade into the handle. In knives with a full tang it goes all the way through the handle. This improves stability, control, and durability. Cheaper knives with partial tangs will have the handle break off over time.&#xD;&#xA;&#xD;&#xA;In a chef's knife you want a blade from 8 to 10 inches long, whichever is more comfortable.&#xD;&#xA;&#xD;&#xA;This brings me to one of the most important points: _It must feel good in your hand_. Don't buy an expensive knife just because it's expensive, or you recognize the name. Go to a store that will let you use the knife, Williams-Sonoma is one that will do this. If you can, bring a carrot in your pocket and actually cut that in the store.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;I'll do some research on steel quality and update this later.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_5.htm" />
  <row Id="12229" PostHistoryTypeId="2" PostId="6162" RevisionGUID="614e34bd-1aab-474e-9cb8-71c0af6761cb" CreationDate="2010-08-27T14:46:19.983" UserId="1229" Text="It has been said me to use a lot of water when cooking pasta, but how much water should I use?" />
  <row Id="12230" PostHistoryTypeId="1" PostId="6162" RevisionGUID="614e34bd-1aab-474e-9cb8-71c0af6761cb" CreationDate="2010-08-27T14:46:19.983" UserId="1229" Text="What is the correct proportion of water to pasta ratio?" />
  <row Id="12231" PostHistoryTypeId="3" PostId="6162" RevisionGUID="614e34bd-1aab-474e-9cb8-71c0af6761cb" CreationDate="2010-08-27T14:46:19.983" UserId="1229" Text="&lt;technique&gt;&lt;pasta&gt;" />
  <row Id="12232" PostHistoryTypeId="2" PostId="6163" RevisionGUID="14579408-dbde-4b30-acd5-0195deae7de4" CreationDate="2010-08-27T14:56:34.197" UserId="41" Text="First of all, it is extremely rare for the yolk of an egg to become contaminated if the egg is reasonably fresh.  Contamination only tends to occur when the egg is quite old and the yolk membrane weakens. ([Source][1])&#xD;&#xA;&#xD;&#xA;Now, that said, egg yolks begin to set at a temperature of 62° C (144° F), and salmonella can be killed at temperatures as low as 59° C (138° F), so it actually *is* possible to &quot;cook&quot; the yolk sufficiently to kill any bacteria without letting it set, but you have a very small window to work with, so you need to be careful.  If the temperature is even 1° too low, you'll just be encouraging the spread of more bacteria, and if it's even 1° too high, you'll ruin your recipe because the yolk will set.&#xD;&#xA;&#xD;&#xA;Nevertheless, if you have a reliable, uniform heat source, you could attempt to heat the egg to 60-61° C for about 1 minute.&#xD;&#xA;&#xD;&#xA;Unfortunately, you **won't** be able to use the technique used in other recipes - such as Bavarian cream - of simply using the residual heat of the other wet ingredients to cook the yolk sufficiently for safety while not allowing sufficient time to set.  Dark chocolate is the most heat-resistant but will easily burn at temperatures significantly above 50° C (125° F).  Mixing the chocolate with cream may raise this temperature slightly, and I admit to not being certain of the exact amount, but I'm pretty sure it won't get you up to the required 59° C - and it really actually needs to be much higher than that because the temperature must *stay* that high for several seconds after adding the eggs.&#xD;&#xA;&#xD;&#xA;So my advice to you is to either:&#xD;&#xA;&#xD;&#xA;  * Pre-cook the yolks *very* carefully to a temperature *just* below 62° C (use a thermometer!); or&#xD;&#xA;  * Use very fresh eggs from a reliable source; or&#xD;&#xA;  * Don't eat mousse made with egg yolks, if you can't tolerate the (very low) risk.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.incredibleegg.org/egg-facts/egg-safety/eggs-and-food-safety#4" />
  <row Id="12234" PostHistoryTypeId="5" PostId="6151" RevisionGUID="022d4b91-f723-4517-bda9-6930cf00a865" CreationDate="2010-08-27T14:59:59.540" UserId="1259" Comment="added 15 characters in body" Text="I think this is a problem with all oils. When something burns, it produces smoke. Smoke is generally indicative of something that isn't particularly good for us if inhaled. Same holds for oils. It seems that all oils will begin to produce toxins once they hit their smoke point. However, before that, they are completely fine. So pick an oil that will handle the temperature you're using by checking the [smoke point][1]. &#xD;&#xA;&#xD;&#xA;There's also a difference between producing toxins and toxic. Does burning oil produce toxins? Yes. Will that actually make you sick? I don't know. But my inclination is that it's unlikely to cause you harm under &quot;normal&quot; usage or else we'd be hearing about people actually getting sick from burning their oil rather than just getting scare stories on the news about free radicals. &#xD;&#xA;&#xD;&#xA;And to get very sciency (stop reading immediately if your eyes glaze over, I think that's a sign of toxicity), from [biology online][2]:&#xD;&#xA;&#xD;&#xA;&gt; Researchers investigated processes of&#xD;&#xA;&gt; oxidative degradation - notably that&#xD;&#xA;&gt; caused at 70?C with ventilation - of a&#xD;&#xA;&gt; broad group of oils with very&#xD;&#xA;&gt; wide-ranging compositions. Another&#xD;&#xA;&gt; degradation process studied was that&#xD;&#xA;&gt; which is caused by microwave action&#xD;&#xA;&gt; that does not heat greater than a&#xD;&#xA;&gt; temperature of 190 ?C.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In both processes deterioration of the&#xD;&#xA;&gt; oils takes place. In the first type of&#xD;&#xA;&gt; process (70 ?C with ventilation)&#xD;&#xA;&gt; hydroperoxides are first produced and&#xD;&#xA;&gt; subsequently aldehydes. In the second&#xD;&#xA;&gt; kind of process (microwave) it is&#xD;&#xA;&gt; basically aldehydes produced. It has&#xD;&#xA;&gt; to be pointed out that both the&#xD;&#xA;&gt; oxidative conditions and the&#xD;&#xA;&gt; composition of the oil determined the&#xD;&#xA;&gt; velocity of the degradation and both&#xD;&#xA;&gt; the nature and concentration of the&#xD;&#xA;&gt; compounds produced. &#xD;&#xA;&gt; &#xD;&#xA;&gt; These studies have shown, for the&#xD;&#xA;&gt; first time, that degradation of lipids&#xD;&#xA;&gt; in foods can produce toxic oxygenated&#xD;&#xA;&gt; aldehydes. These compounds, well-known&#xD;&#xA;&gt; in medical studies for their geno- and&#xD;&#xA;&gt; cytotoxic activity, considered as&#xD;&#xA;&gt; markers of oxidative stress in cells&#xD;&#xA;&gt; as well as being causal agents of&#xD;&#xA;&gt; degenerative illnesses, had not&#xD;&#xA;&gt; previously been detected in&#xD;&#xA;&gt; foodstuffs. &#xD;&#xA;&gt; &#xD;&#xA;&gt; Researchers have shown that some oils&#xD;&#xA;&gt; produce these toxic substances in&#xD;&#xA;&gt; greater quantities and at a greater&#xD;&#xA;&gt; rate. Virgin olive oil was, amongst&#xD;&#xA;&gt; all the oils studied, that which took&#xD;&#xA;&gt; longer to produce this type of&#xD;&#xA;&gt; compounds and produced a lower&#xD;&#xA;&gt; concentration of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats&#xD;&#xA;  [2]: http://www.biology-online.org/articles/toxic-substances-cooking-fats-oils.html" />
  <row Id="12235" PostHistoryTypeId="2" PostId="6164" RevisionGUID="c12717a2-ee15-4957-a776-f3df0efcd546" CreationDate="2010-08-27T15:00:25.513" UserId="1229" Text="Are there any benefits to use a dedicated rice cooker?" />
  <row Id="12236" PostHistoryTypeId="1" PostId="6164" RevisionGUID="c12717a2-ee15-4957-a776-f3df0efcd546" CreationDate="2010-08-27T15:00:25.513" UserId="1229" Text="What are the benefits of using a dedicated rice cooker, rather than just cooking rice in a pot?" />
  <row Id="12237" PostHistoryTypeId="3" PostId="6164" RevisionGUID="c12717a2-ee15-4957-a776-f3df0efcd546" CreationDate="2010-08-27T15:00:25.513" UserId="1229" Text="&lt;technique&gt;&lt;tools&gt;" />
  <row Id="12238" PostHistoryTypeId="2" PostId="6165" RevisionGUID="84e84855-14ce-420d-adb6-5e7ca59a9494" CreationDate="2010-08-27T15:06:36.513" UserId="183" Text="The egg yolks provide fat and act as emulsifier for the ingredients in the mousse, helping things blend well.  There are fats and emulsifiers in chocolate, so you can get away without the yolks, just replace them by weight with cream and chocolate. The whites are a bit harder. &#xD;&#xA;&#xD;&#xA;I have tried using the pasteurized egg whites that come in cartons.  They don't whip as well, so I added a bit of unflavored gelatin to help build some volume and stability.  The texture is a bit different; it ends up like the commercial chocolate mousse you will get at most restaurants.&#xD;&#xA;&#xD;&#xA;If, for example, you follow [David Lebovitz's recipe](http://www.davidlebovitz.com/2008/05/perfect-chocola/), you could use the 3 tablespoons of liquids any way you want.  Some of it could be coffee or used to dissolve 1/4 pack of gelatin that you then add to the last stages of whipping the pasteurized whites.&#xD;&#xA;&#xD;&#xA;On the in-shell pasteurized eggs.  I have written to the [company](http://www.safeeggs.com/) and looked in many local supermarkets, but have never been able to find them." />
  <row Id="12239" PostHistoryTypeId="2" PostId="6166" RevisionGUID="09ebbd87-34bf-4fe0-98be-f0195ec5856f" CreationDate="2010-08-27T15:07:04.407" UserId="1229" Text="In some recipes they use the term _to dice_, and in other recipes they use the term _to dice_.  &#xD;&#xA;What is the difference between _to dice_, and _to mince_ used in culinary?" />
  <row Id="12240" PostHistoryTypeId="1" PostId="6166" RevisionGUID="09ebbd87-34bf-4fe0-98be-f0195ec5856f" CreationDate="2010-08-27T15:07:04.407" UserId="1229" Text="What is the difference between &quot;mince&quot; and &quot;dice&quot;?" />
  <row Id="12241" PostHistoryTypeId="3" PostId="6166" RevisionGUID="09ebbd87-34bf-4fe0-98be-f0195ec5856f" CreationDate="2010-08-27T15:07:04.407" UserId="1229" Text="&lt;technique&gt;" />
  <row Id="12242" PostHistoryTypeId="2" PostId="6167" RevisionGUID="ff169a05-33ab-46f6-b2fe-18d8976947ed" CreationDate="2010-08-27T15:10:26.027" UserId="60" Text="Yes there are benefits! This is one of my most used pieces of kitchen equipments. Here is a list of benefits for a _quality_ rice cooker:&#xD;&#xA;&#xD;&#xA;* Never burns rice&#xD;&#xA;* No guess measurements for all kinds of rice&#xD;&#xA;* Scheduled cooking&#xD;&#xA;* Keep warm settings&#xD;&#xA;* Uniform cooking&#xD;&#xA;&#xD;&#xA;When I cook rice on my stove, even at the lowest of heats, I get a thin layer of rice that has overcooked stuck to the bottom of the pot.&#xD;&#xA;&#xD;&#xA;For the record I have the &lt;a href=&quot;http://www.amazon.com/gp/product/B000MAKVLQ?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000MAKVLQ&quot;&gt;Zojirushi 5-1/2 cup induction rice cooker&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B000MAKVLQ&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;. Best thing ever." />
  <row Id="12243" PostHistoryTypeId="2" PostId="6168" RevisionGUID="24ac45ff-8daa-4a45-b037-5b0fac8e8f28" CreationDate="2010-08-27T15:11:28.603" UserId="215" Text="I have found that enough so that upon evaporation, you don't run out is the correct amount.  But then again, using too much takes longer to boil.  I try to find an optimum based on these two factors." />
  <row Id="12244" PostHistoryTypeId="2" PostId="6169" RevisionGUID="1491002e-5e45-42f5-82da-6836cc2795a2" CreationDate="2010-08-27T15:12:34.903" UserId="215" Text="This is a good answer too for alternatives:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/2788/why-does-my-steak-turn-out-well-done-when-the-temperature-probe-says-its-only-ra/2794#2794" />
  <row Id="12245" PostHistoryTypeId="2" PostId="6170" RevisionGUID="9f6b521c-2475-4df0-9018-9099dae3e615" CreationDate="2010-08-27T15:12:59.640" UserId="1816" Text="My rule of thumb is 4 qt. of water per 1 lb. of pasta." />
  <row Id="12246" PostHistoryTypeId="2" PostId="6171" RevisionGUID="4c588fd1-274e-40f0-8d87-bd6c97e21431" CreationDate="2010-08-27T15:13:04.123" UserId="2001" Text="A dedicated rice cooker works by measuring the internal temperature as the rice steams and water boils away.&#xD;&#xA;&#xD;&#xA;In my mind the greatest benefit is that different types of rice that have different cooking times will be cooked correctly in a rice cooker. Another benefit is that you can start the rice early and the cooker will keep it warm after it's done cooking so it doesn't require babysitting.&#xD;&#xA;&#xD;&#xA;The biggest down side is that it takes up a lot of space for one task. If you don't make rice all the time or if you are already good at making rice in a pot then you probably don't need to waste the space.&#xD;&#xA;&#xD;&#xA;We make rice all the time but my wife is good at making it in a pot. When our rice cooker broke we didn't replace it." />
  <row Id="12247" PostHistoryTypeId="2" PostId="6172" RevisionGUID="da4cf8d6-a438-423f-9e02-72fd60309e0a" CreationDate="2010-08-27T15:13:59.827" UserId="1236" Text="I prefer to use more water than is likely necessary, simply because when you add the pasta to the water, the temperature will drop some.  The less water you have, the lower it will drop/the faster it will take to bring it back to a boil.  &#xD;&#xA;&#xD;&#xA;Unfortunately I eyeball it based off how much pasta I have, so I can't give you an exact ratio.  But I would err on the side of too much." />
  <row Id="12248" PostHistoryTypeId="5" PostId="6166" RevisionGUID="200cd468-5235-44e4-a312-658fef275c11" CreationDate="2010-08-27T15:15:14.117" UserId="1236" Comment="edited for clarity based off question title" Text="In some recipes they use the term _to dice_, and in other recipes they use the term _to mince_.  &#xD;&#xA;What is the difference between _to dice_, and _to mince_ used in culinary?" />
  <row Id="12249" PostHistoryTypeId="2" PostId="6173" RevisionGUID="4eb36efe-7fb6-429b-9ded-774efacbb936" CreationDate="2010-08-27T15:15:22.987" UserId="215" Text="I actually break it apart into the size you want to cook it and then let it soak in salt water (this help get into the crevices).  Then, toss into a collinder and spray with a sick sprayer while shaking.  I do this with similar veggies as well." />
  <row Id="12250" PostHistoryTypeId="2" PostId="6174" RevisionGUID="7b362d09-7342-4ba3-8d7b-670588af0530" CreationDate="2010-08-27T15:15:50.800" UserId="1229" Text="As there are different kinds of salts, which contain different minerals, is there a kind of salt that is better to use when baking?  &#xD;&#xA;Does the kind of salt depend from what I am backing?" />
  <row Id="12251" PostHistoryTypeId="1" PostId="6174" RevisionGUID="7b362d09-7342-4ba3-8d7b-670588af0530" CreationDate="2010-08-27T15:15:50.800" UserId="1229" Text="Are there certain kinds of salts that work best for baking (cakes, bread, etc)?" />
  <row Id="12252" PostHistoryTypeId="3" PostId="6174" RevisionGUID="7b362d09-7342-4ba3-8d7b-670588af0530" CreationDate="2010-08-27T15:15:50.800" UserId="1229" Text="&lt;baking&gt;&lt;ingredients&gt;" />
  <row Id="12253" PostHistoryTypeId="16" PostId="6174" RevisionGUID="7b362d09-7342-4ba3-8d7b-670588af0530" CreationDate="2010-08-27T15:15:50.800" UserId="1229" />
  <row Id="12254" PostHistoryTypeId="2" PostId="6175" RevisionGUID="6534491e-ca63-4e8c-9459-9f83c49aeca8" CreationDate="2010-08-27T15:16:14.100" UserId="1236" Text="Mincing produces smaller, more irregularly-shaped items than dicing.  &#xD;&#xA;&#xD;&#xA;Dicing is generally uniform, usually 1/8 to 1/4 inch on all sides, kind of like a tiny cube. &#xD;&#xA;&#xD;&#xA;The best way to explain the size difference is visually, check out [this link][1] for a great picture near the top.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://startcooking.com/blog/64/How-to-Mince--Dice-and-Chop-Onions" />
  <row Id="12255" PostHistoryTypeId="2" PostId="6176" RevisionGUID="25a7a2e5-4ed8-46c7-aee6-aeb598deb6e0" CreationDate="2010-08-27T15:17:19.943" UserId="215" Text="I have had some luck with other oily nuts by grinding them down into semi-large pieces, and then letting them dry out on a flat cookie sheet.  Then, step-wise, grind iteratively, with dry steps in between.  If you can do this one time with a lot of product, you can save some in an air tight container for next time." />
  <row Id="12256" PostHistoryTypeId="2" PostId="6177" RevisionGUID="81104c71-f97c-4d77-a8f9-a818ebdd1e17" CreationDate="2010-08-27T15:20:39.507" UserId="215" Text="My wife and I have made lasagna for over 100 people on a few occasions.  The way we have done this is to make several full pans of the product and then freeze them down for later use (up to two weeks).  We have seen great success with his technique.&#xD;&#xA;&#xD;&#xA;As far as making it one day and then cooking it the next (without freezing), this is actually a real good way to do it.  However, I wouldn't wait more than 48 hours, as the breakdown will start to occur at this stage." />
  <row Id="12257" PostHistoryTypeId="2" PostId="6178" RevisionGUID="8f42c863-1f36-43ce-8a0f-764a74e02196" CreationDate="2010-08-27T15:20:54.997" UserId="183" Text="It helps you cook large quantities of rice.  Whenever I need to make four or more cups of rice I use the rice cooker. I find it difficult to get it right on the stovetop." />
  <row Id="12258" PostHistoryTypeId="2" PostId="6179" RevisionGUID="0c529fec-76bc-49ee-9ef2-f13268c8d7ea" CreationDate="2010-08-27T15:22:18.233" UserId="2224" Text="From [Cuisine at home][1]:&#xD;&#xA;&#xD;&#xA;For **chopped** food, think of gambling dice, roughly 5/8-inch cubes. It’s a good cut to use when making dishes that cook awhile, like stews, soups, and stocks. &#xD;&#xA;&#xD;&#xA;When **dicing**, keep the size of a pencil eraser in mind. You want cubes 1/4- to 3/8-inch on a side. If an ingredient is to be sautéed for short periods of time or eaten raw, as in salsa, then dice it.&#xD;&#xA;&#xD;&#xA;**Mincing** is just cutting food into tiny bits. When you mince garlic or shallots, the small pieces spread throughout a dish, permeating it with flavor. To mince, first roughly chop or dice the food, then rock your knife back and forth over it until it’s small.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cuisinerecipes.com/2009/01/08/test-kitchen-tip/" />
  <row Id="12259" PostHistoryTypeId="2" PostId="6180" RevisionGUID="416cf855-2a75-41bb-be10-0399bf543711" CreationDate="2010-08-27T15:23:26.043" UserId="215" Text="I have done it both ways, depending on whether I'm in a hurry.  Ideally, you will fill the pot with your spuds and then add cold water to that pot and then add to heat.  As Michael describes above, this will give more even cooking and you can avoid the outer surface &quot;splitting&quot; and other wise breaking apart with this technique." />
  <row Id="12260" PostHistoryTypeId="2" PostId="6181" RevisionGUID="9f9809a8-62ff-4d96-b17b-ea68ea3d3923" CreationDate="2010-08-27T15:24:05.620" UserId="1229" Text="I am told to use too much sugar, and I am trying to use it less.  &#xD;&#xA;What should I use instead of the sugar to cook, preparing desserts?" />
  <row Id="12261" PostHistoryTypeId="1" PostId="6181" RevisionGUID="9f9809a8-62ff-4d96-b17b-ea68ea3d3923" CreationDate="2010-08-27T15:24:05.620" UserId="1229" Text="What substitutes are available for sugar?" />
  <row Id="12262" PostHistoryTypeId="3" PostId="6181" RevisionGUID="9f9809a8-62ff-4d96-b17b-ea68ea3d3923" CreationDate="2010-08-27T15:24:05.620" UserId="1229" Text="&lt;substitutions&gt;&lt;ingredients&gt;" />
  <row Id="12264" PostHistoryTypeId="2" PostId="6183" RevisionGUID="f02ca1d8-95ad-44c6-97a2-1b05115386c2" CreationDate="2010-08-27T15:26:49.943" UserId="1259" Text="This question was answered to some extent in another [Pasta cooking question by Roux][1]. This answer, which is basically just a link to [a series of experiments by an MIT grad / Chef][2], dispels a number of myths about cooking pasta. For instance:&#xD;&#xA;&#xD;&#xA; - Water will return to a boil in the same amount of time regardless of how much is in the pot prior to pasta being added.  &#xD;&#xA; - Pasta won't get sticky with smaller amounts of water. It only gets sticky because of reactions in the first few minutes of cooking, and the solution is to stir it. This is necessary even with lots of water. &#xD;&#xA; - You do not need a lot of water to cook pasta. &#xD;&#xA; - Water does not need to be boiling to cook pasta. It simply needs to be above 180F. &#xD;&#xA;&#xD;&#xA;Some really interesting stuff in the article that debunks quite a lot of kitchen lore about cooking pasta. I have tried this at home with great success. &#xD;&#xA;&#xD;&#xA;So in answer to your specific question: &#xD;&#xA;&#xD;&#xA; - No, you do not need a lot of water, it simply has to cover the pasta. &#xD;&#xA; - The amount of salt is heavily dependent on the amount of pasta, the amount of water, and your own taste. You need to find a consistent way to cook pasta and then experiment. &#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil/3965#3965&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" />
  <row Id="12265" PostHistoryTypeId="4" PostId="6162" RevisionGUID="aee6c886-a95f-40ab-9440-011612b53451" CreationDate="2010-08-27T15:33:15.387" UserId="1229" Comment="edited title" Text="What is the correct water to pasta ratio?" />
  <row Id="12266" PostHistoryTypeId="2" PostId="6184" RevisionGUID="b2692eb7-b692-451b-a9c5-facd52dd7508" CreationDate="2010-08-27T15:35:38.863" UserId="1816" Text="The following are sugar substitutes that are not considered &quot;artificial sweetners.&quot;  The links provide interesting information that should be pondered before using any of them.&#xD;&#xA;&#xD;&#xA; - [Agave nectar][1]&#xD;&#xA; - [Stevia][2]&#xD;&#xA; - [Honey][3]&#xD;&#xA; - [Maple syrup][4]&#xD;&#xA;&#xD;&#xA;For actual unrefined cane syrup or sugar (considered healthier than sugar by those who consider less refined to equal more healthy), look to &#xD;&#xA;&#xD;&#xA; - [Rapadura][5]&#xD;&#xA; - [Sucanat][6]&#xD;&#xA;&#xD;&#xA;For artificial sweeteners, you could consider:&#xD;&#xA;&#xD;&#xA; - [Splenda][8] (you can get this in quantities suitable for baking at most grocery stores)&#xD;&#xA;&#xD;&#xA;If you're looking to lower your sugar, before going to artificial sweeteners don't discount just teaching yourself a lower sugar diet by eating smaller portions of sweets and making your own sweets with a lower sugar content.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Agave_nectar&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Stevia&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Honey&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Maple_syrup&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Rapadura&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Sucanat&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Equal_(sweetener)&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Splenda" />
  <row Id="12267" PostHistoryTypeId="2" PostId="6185" RevisionGUID="3bc2d030-7534-42b5-afc3-e969291e60a8" CreationDate="2010-08-27T15:40:28.390" UserId="2178" Text="I really liked Joe's answer, but had a slightly modified list when I was in college:&#xD;&#xA;&#xD;&#xA; - 1 10&quot; chef knife - $35&#xD;&#xA; - 1 large cutting board (plastic...I&#xD;&#xA;   know, wood is better for the knife,&#xD;&#xA;   but plastic was convenient and&#xD;&#xA;   cheaper) - $20&#xD;&#xA; - 1 10&quot; deep non-stick skillet - $20&#xD;&#xA;   from Costco&#xD;&#xA; - 1 3-qt non-stick pot - $40&#xD;&#xA; - Service for 2 - 2 forks, knives,&#xD;&#xA;   spoons, plates, cups - $20 from Pier&#xD;&#xA;   1?&#xD;&#xA; - Set of cheap wooden utensils - $10&#xD;&#xA;   Target&#xD;&#xA; - Mineral oil for said wooden utensils, $5 from IKEA&#xD;&#xA; - Rice cooker - your mileage may vary,&#xD;&#xA;   but if you can afford it, splurge&#xD;&#xA;   $120 on a Zujirushi. They really are that good.&#xD;&#xA;&#xD;&#xA;Total cost with rice cooker: $270&#xD;&#xA;&#xD;&#xA;Total cost without rice cooker: $150&#xD;&#xA;&#xD;&#xA;This got me through most of college - cooking a lot of one dish meals, stir-fry, and pasta.&#xD;&#xA;&#xD;&#xA;If you're going to add anything to it, I'd add potholders/trivets, a few dish towels, and a large pot for boiling spaghetti and linguine (the 3 quart was better for smaller bite-sized pastas than the long noodle-y ones). This could add anywhere from $20-$50 depending on whether you find these at a garage sale or in a store." />
  <row Id="12268" PostHistoryTypeId="16" PostId="6185" RevisionGUID="3bc2d030-7534-42b5-afc3-e969291e60a8" CreationDate="2010-08-27T15:40:28.390" UserId="-1" />
  <row Id="12269" PostHistoryTypeId="5" PostId="6172" RevisionGUID="b9135963-9b6a-4147-9c98-08c27749f9e9" CreationDate="2010-08-27T15:41:44.520" UserId="1236" Comment="added 194 characters in body; added 178 characters in body; added 78 characters in body" Text="I prefer to use more water than is likely necessary, simply because when you add the pasta to the water, the temperature will drop some.  The less water you have, the lower it will drop/the faster it will take to bring it back to a boil.  **Edit:** This very likely may be a disproven myth, please read comment below.  &#xD;&#xA;&#xD;&#xA;Unfortunately I eyeball it based off how much pasta I have, so I can't give you an exact ratio.  But I would err on the side of too much.  **Edit:** I just eyeballed and then measured a pot, it looks like I use about 5 quarts of water for a lb of pasta.  I still recommend erring on the side of too much, but now only because you don't want to lose too much to evaporation and end up running low on water halfway through cooking.  Just enough to cover the pasta a little bit seems to work fine at our house." />
  <row Id="12270" PostHistoryTypeId="5" PostId="6174" RevisionGUID="a6afbf2e-e0fe-4cc8-aaa1-20ae9904184d" CreationDate="2010-08-27T15:54:26.303" UserId="220" Comment="deleted 1 characters in body; edited tags" Text="As there are different kinds of salts, which contain different minerals, is there a kind of salt that is better to use when baking?  &#xD;&#xA;Does the kind of salt depend from what I am baking?" />
  <row Id="12271" PostHistoryTypeId="6" PostId="6174" RevisionGUID="a6afbf2e-e0fe-4cc8-aaa1-20ae9904184d" CreationDate="2010-08-27T15:54:26.303" UserId="220" Comment="deleted 1 characters in body; edited tags" Text="&lt;baking&gt;&lt;ingredients&gt;&lt;salt&gt;" />
  <row Id="12272" PostHistoryTypeId="2" PostId="6186" RevisionGUID="416e0de8-b4aa-458d-9ac5-93c9227abaef" CreationDate="2010-08-27T15:58:19.207" UserId="1229" Text="A friend of mine told me she uses sumac (I am not sure she was teasing me, or what).&#xD;&#xA;Is sumac used in cuisine? If it is used, what is it used for?" />
  <row Id="12273" PostHistoryTypeId="1" PostId="6186" RevisionGUID="416e0de8-b4aa-458d-9ac5-93c9227abaef" CreationDate="2010-08-27T15:58:19.207" UserId="1229" Text="What is sumac used for?" />
  <row Id="12274" PostHistoryTypeId="3" PostId="6186" RevisionGUID="416e0de8-b4aa-458d-9ac5-93c9227abaef" CreationDate="2010-08-27T15:58:19.207" UserId="1229" Text="&lt;ingredients&gt;" />
  <row Id="12275" PostHistoryTypeId="2" PostId="6187" RevisionGUID="f19b1569-a07a-42c5-9c3b-10efe34be61e" CreationDate="2010-08-27T16:01:54.527" UserId="814" Text="I think they taste a little different. It seems to me that black pepper is more spicy when you first eat it and white pepper seems to be more of a lingering spiciness." />
  <row Id="12276" PostHistoryTypeId="2" PostId="6188" RevisionGUID="111d91c9-a04d-4d3a-bd92-7a25133ec771" CreationDate="2010-08-27T16:04:11.873" UserId="218" Text="The fruit of some varieties is used in traditional Middle Eastern cuisine. They dry it and use it like paprika (though it's flavor is more citrusy.)&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.thespicehouse.com/spices/powdered-sumac&quot;&gt;Make sure you get the right kind&lt;/a&gt;. Sumac runs the gamut between edible and poisonous." />
  <row Id="12277" PostHistoryTypeId="2" PostId="6189" RevisionGUID="3cfc4f07-cdb1-4eeb-8f33-4d0b0cd930b2" CreationDate="2010-08-27T16:05:43.187" UserId="1229" Text="Is it recommended to rinse the teapot with boiling water, or does that make no difference?" />
  <row Id="12278" PostHistoryTypeId="1" PostId="6189" RevisionGUID="3cfc4f07-cdb1-4eeb-8f33-4d0b0cd930b2" CreationDate="2010-08-27T16:05:43.187" UserId="1229" Text="Is it recommended to rinse the teapot with boiling water before putting the tea leaves in?" />
  <row Id="12279" PostHistoryTypeId="3" PostId="6189" RevisionGUID="3cfc4f07-cdb1-4eeb-8f33-4d0b0cd930b2" CreationDate="2010-08-27T16:05:43.187" UserId="1229" Text="&lt;preparation&gt;&lt;tea&gt;" />
  <row Id="12280" PostHistoryTypeId="2" PostId="6190" RevisionGUID="4eef46b2-a289-41a3-8017-e1b21f232180" CreationDate="2010-08-27T16:09:20.130" UserId="218" Text="Assuming it's clean beforehand, the only reason I can think to do this would be to keep the water hotter longer by heating the pot a bit (or, if it's a ceramic pot, to prevent the glaze from cracking...I certainly wouldn't use *boiling* water for that though). &#xD;&#xA;&#xD;&#xA;Tea should steep well before the water is too cool. I don't see any reason to rinse the pot." />
  <row Id="12281" PostHistoryTypeId="5" PostId="6181" RevisionGUID="c8c187d4-edd6-4499-8185-8afa457d6b8f" CreationDate="2010-08-27T16:09:45.257" UserId="41" Comment="added 4 characters in body; edited tags" Text="I am told that I use too much sugar, and I am trying to use it less.&#xD;&#xA;&#xD;&#xA;What should I use instead of the sugar to cook, preparing desserts?" />
  <row Id="12282" PostHistoryTypeId="6" PostId="6181" RevisionGUID="c8c187d4-edd6-4499-8185-8afa457d6b8f" CreationDate="2010-08-27T16:09:45.257" UserId="41" Comment="added 4 characters in body; edited tags" Text="&lt;substitutions&gt;&lt;sugar&gt;" />
  <row Id="12283" PostHistoryTypeId="2" PostId="6191" RevisionGUID="a8df80db-4a9b-4dba-9710-f9f16acfabc6" CreationDate="2010-08-27T16:10:53.790" UserId="364" Text="It is generally recommended to &quot;blanch&quot; vegetables before freezing them. Blanching is heating the vegetables (by boiling or steaming) for a specific number of minutes. You typically follow blanching immediately with an ice-water bath, to stop the cooking process. &#xD;&#xA;&#xD;&#xA;From [The National Center for Home Food Preservation][1]: &#xD;&#xA;&#xD;&#xA;&gt; **Blanching slows or stops the action of&#xD;&#xA;&gt; enzymes which cause loss of flavor,&#xD;&#xA;&gt; color and texture.** Blanching cleanses&#xD;&#xA;&gt; the surface of dirt and organisms,&#xD;&#xA;&gt; brightens the color and **helps retard&#xD;&#xA;&gt; loss of vitamins.** Blanching also wilts&#xD;&#xA;&gt; or softens vegetables and makes them&#xD;&#xA;&gt; easier to pack.&#xD;&#xA;&#xD;&#xA;For vegetable-specific instructions on blanching, see [this list][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/&#xD;&#xA;  [2]: http://www.uga.edu/nchfp/how/freeze.html" />
  <row Id="12284" PostHistoryTypeId="6" PostId="6140" RevisionGUID="aa5e6ba6-48d3-4a3b-800b-4dee1f4d3283" CreationDate="2010-08-27T16:12:37.343" UserId="41" Comment="edited tags" Text="&lt;nuts&gt;&lt;grinding&gt;" />
  <row Id="12285" PostHistoryTypeId="2" PostId="6192" RevisionGUID="03babbb9-3a1a-4555-b13d-5f13b9d240c8" CreationDate="2010-08-27T16:15:40.180" UserId="364" Text="Preheating the tea pot with hot water will also prevent the tea pot from cracking when you do add boiling hot water for the tea to steep in.&#xD;&#xA;&#xD;&#xA;I will say that I have a fairly thick-walled tea pot, I rarely preheat it, and I've never seen any danger of cracking. However, if I had a nice china pot, I would preheat it. Better safe than sorry!" />
  <row Id="12286" PostHistoryTypeId="2" PostId="6193" RevisionGUID="eb06ad68-bfa0-43b4-8fde-c4ec0232f873" CreationDate="2010-08-27T16:15:40.943" UserId="624" Text="Consider stainless vs. high carbon steel&#xD;&#xA;----------------------------------------&#xD;&#xA;&#xD;&#xA;Stainless knives are nice because the edges might be more stable because they won't rust and tarnish. They can be dishwasher safe (as long as some care is taken so they don't bang into other things), and are a bit more durable.&#xD;&#xA;&#xD;&#xA;High-carbon steel is better at keeping an edge because the steel is harder. The edge will remain sharp for more cuts than the stainless. The downside is that the steel can corrode if lots of acidic things are cut, or the knife is not cleaned after use. Stainless is considered more difficult to sharpen properly than steel, but you probably shouldn't sharpen your own knife anyhow (honing, on the other hand, you can and should do).&#xD;&#xA;&#xD;&#xA;Some manufacturers make a laminated blade, in an attempt to balance the benefits of both. I've only seen this in Japanese knives that are fairly expensive, but it seems a good idea: a thin sheet of very hard steel is sandwiched between a pair of soft stainless pieces. The hard steel is too brittle to make a blade from, but keeps an edge very well. The stainless adds strength to the knife, and keeps everything shiny.&#xD;&#xA;&#xD;&#xA;Blade shape&#xD;&#xA;-----------&#xD;&#xA;Knives come in a wide range of shapes, from a blade that barely extends down from the handle to the large rounded (Japanese-inspired) shapes with a flat blade. This is a matter of personal preference. I do a lot of chopping, so I prefer a flatter, wider blade that gives my knuckles some clearance over the board while chopping.&#xD;&#xA;&#xD;&#xA;I find the scalloping along the blade, which is fashionable these days, to be unnecessary, but others seem to disagree on this. I don't slice enough delicate things to notice any effects.&#xD;&#xA;&#xD;&#xA;## Other Notes ##&#xD;&#xA;Knives come in hundreds of shapes and sizes. For a chef's knife, you probably want a 8-10&quot; blade, no serration (that is important), and it must be comfortable in your hand. I have known people who do most of their cutting with a large Chinese-style vegetable cleaver, and they are perfectly able to do anything I could do with an agile 8&quot; chefs knife.&#xD;&#xA;&#xD;&#xA;If you plan to put the knife in a dishwasher (not recommended--they get banged into other things in the dishwasher, dishwasher detergents damage non-stainless steel), get one with a plastic handle. Wood doesn't like dishwashers.&#xD;&#xA;&#xD;&#xA;You will want a honing steel. This is used to correct the edge (it bends a bit during use, the steel straightens it out). They are usually rods of hard steel with a handle.&#xD;&#xA;&#xD;&#xA;Here is my favorite cheap knife: http://www.leevalley.com/us/garden/page.aspx?p=52770&amp;cat=2,40733,40738&amp;ap=1 Only $30 and its awesome." />
  <row Id="12287" PostHistoryTypeId="2" PostId="6194" RevisionGUID="91a9451c-26fe-4bba-adcf-ec2665cd67f0" CreationDate="2010-08-27T16:17:49.583" UserId="1236" Text="I am a big fan of [Jaggery][1] when I want natural, unrefined sugar.  The answer below is the same answer I gave for a question about how to add sweetness to sugar:&#xD;&#xA;&#xD;&#xA;This unrefined sugar can be considered similar to brown sugar in use (I substitute equal amounts jaggery when a recipe calls for brown sugar), but not in composition - there are a lot of mineral salts left in it, because of the lack of refining and absence of chemicals that are usually used to process sugars.  It's made similar to maple sugar; essentially it's boiled down to a syrup and dried.&#xD;&#xA;&#xD;&#xA;I've used it in sweet and savory dishes, and it adds a depth of flavor that I find can't be matched with any other sugars I've used.  I have a hard time describing it, because it's new to me, but it tastes very...complex, for lack of a better word.  Its taste is kind of between brown sugar and molasses.  [It is sweeter than table sugar, but less sweet than honey][2].  In my opinion, it can take the simplest of dish and add a significant amount of depth and interest.&#xD;&#xA;&#xD;&#xA;If you're interested in using it you can find it at your local Indian grocer, or purchase it online, I first got it through Amazon just to try, but have since sought out local ethnic grocers because it's significantly cheaper that way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Jaggery&#xD;&#xA;  [2]: http://www.indiacurry.com/diabetes/jaggeryhoneysucrose.htm" />
  <row Id="12288" PostHistoryTypeId="6" PostId="6109" RevisionGUID="ca854cbf-07ff-4c7f-8319-3946f149b8f9" CreationDate="2010-08-27T16:18:14.093" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;food-science&gt;&lt;sodium&gt;&lt;msg&gt;" />
  <row Id="12289" PostHistoryTypeId="6" PostId="5460" RevisionGUID="1585d480-6037-4142-a9ad-65bc609e65a3" CreationDate="2010-08-27T16:18:46.150" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;msg&gt;" />
  <row Id="12290" PostHistoryTypeId="2" PostId="6195" RevisionGUID="393e07df-d86a-4c79-80b6-5ab5a33498c4" CreationDate="2010-08-27T16:19:16.963" UserId="1509" Text="Salt that is used for food consumption is always meant to be sodium chloride (and may or may not contain other things such as iodine). Other &quot;salts&quot; (to use the term in the chemistry sense) such as potassium chloride are not generally used by themselves for human consumption or specified in food preparation, even though they are potentially safe to eat.&#xD;&#xA;&#xD;&#xA;[Sea salt][1] is still 85% sodium chloride but because it has additional chemicals/elements/compounds in it, does have a different taste.&#xD;&#xA;&#xD;&#xA;For best results when baking, use plain table salt, sodium chloride, with or without iodine (which is added to provide a necessary nutrient for those not living near a salt-water source of fish or not eating enough salt-water fish). Note from the link that sea salt does not contain enough iodine to supply a nutritionally adequate amount.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sea_salt" />
  <row Id="12291" PostHistoryTypeId="16" PostId="6195" RevisionGUID="393e07df-d86a-4c79-80b6-5ab5a33498c4" CreationDate="2010-08-27T16:19:16.963" UserId="-1" />
  <row Id="12292" PostHistoryTypeId="2" PostId="6196" RevisionGUID="6a388136-c6d7-4951-8699-4f2d25fa321c" CreationDate="2010-08-27T16:23:17.480" UserId="1229" Text="How do you know when yougurt (for example) is no longer safe to consume?  &#xD;&#xA;Do I know it from the taste, how it smells, or something else?" />
  <row Id="12293" PostHistoryTypeId="1" PostId="6196" RevisionGUID="6a388136-c6d7-4951-8699-4f2d25fa321c" CreationDate="2010-08-27T16:23:17.480" UserId="1229" Text="How do you know when a cultured item is no longer safe to consume?" />
  <row Id="12294" PostHistoryTypeId="3" PostId="6196" RevisionGUID="6a388136-c6d7-4951-8699-4f2d25fa321c" CreationDate="2010-08-27T16:23:17.480" UserId="1229" Text="&lt;yogurt&gt;" />
  <row Id="12295" PostHistoryTypeId="5" PostId="6174" RevisionGUID="bf6bc613-5ea2-4f4a-a297-cdd29673510e" CreationDate="2010-08-27T16:23:45.017" UserId="1509" Comment="corrected grammar and punctuation" Text="As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking?  &#xD;&#xA;&#xD;&#xA;Does the kind of salt depend on what I am baking?" />
  <row Id="12296" PostHistoryTypeId="2" PostId="6197" RevisionGUID="fc04f76b-c4de-4f7a-9b82-f3a1750b27e1" CreationDate="2010-08-27T16:25:30.370" UserId="2148" Text="I'm making a dish that calls for six cardamom pods added while cooking. After the dish cooks, should I make the effort to locate and remove the pods? I'm assuming they're like Bay Leaves, unpleasant to chomp on but otherwise harmless." />
  <row Id="12297" PostHistoryTypeId="1" PostId="6197" RevisionGUID="fc04f76b-c4de-4f7a-9b82-f3a1750b27e1" CreationDate="2010-08-27T16:25:30.370" UserId="2148" Text="Consuming cardamom pods" />
  <row Id="12298" PostHistoryTypeId="3" PostId="6197" RevisionGUID="fc04f76b-c4de-4f7a-9b82-f3a1750b27e1" CreationDate="2010-08-27T16:25:30.370" UserId="2148" Text="&lt;technique&gt;&lt;spices&gt;" />
  <row Id="12299" PostHistoryTypeId="2" PostId="6198" RevisionGUID="6c9008a2-6211-4aa1-8c59-f180e73bc878" CreationDate="2010-08-27T16:27:38.137" UserId="1759" Text="Personally, I sniff and if it smells right I'll generally take the risk of using it. The hygiene department may not agree though. I really trust my sense of smell. On the other hand if I see an ugly mold growing, I may change my mind. &#xD;&#xA;&#xD;&#xA;FWIW - It's usually yogurt and a few cheeses where I run into this issue..." />
  <row Id="12300" PostHistoryTypeId="2" PostId="6199" RevisionGUID="1c7c64fe-5bf3-43e8-95c7-5f49888a7e28" CreationDate="2010-08-27T16:27:52.270" UserId="1509" Text="Before something is unsafe to eat, it usually becomes unappetizing or unappealing. This is observed more by how it looks and smells than how it tastes (why would you taste it if it looks or smells bad?). Unless your choice is to eat something unappetizing or to go hungry, most people would not use it but throw it out if it is unappetizing.&#xD;&#xA;&#xD;&#xA;There are exceptions, however. I would not drink sour milk, for instance, but I will bake with it (this requires adjusting or changing ingredients such as baking powder vs. baking soda, but that's another question)." />
  <row Id="12301" PostHistoryTypeId="5" PostId="6193" RevisionGUID="d1671638-f9ae-4be9-af27-e9b97c4816e3" CreationDate="2010-08-27T16:28:03.877" UserId="624" Comment="added 401 characters in body" Text="Consider stainless vs. high carbon steel&#xD;&#xA;----------------------------------------&#xD;&#xA;&#xD;&#xA;Stainless knives are nice because the edges might be more stable because they won't rust and tarnish. They can be dishwasher safe (as long as some care is taken so they don't bang into other things), and are a bit more durable.&#xD;&#xA;&#xD;&#xA;High-carbon steel is better at keeping an edge because the steel is harder. The edge will remain sharp for more cuts than the stainless. The downside is that the steel can corrode if lots of acidic things are cut, or the knife is not cleaned after use. Stainless is considered more difficult to sharpen properly than steel, but you probably shouldn't sharpen your own knife anyhow (honing, on the other hand, you can and should do).&#xD;&#xA;&#xD;&#xA;Some manufacturers make a laminated blade, in an attempt to balance the benefits of both. I've only seen this in Japanese knives that are fairly expensive, but it seems a good idea: a thin sheet of very hard steel is sandwiched between a pair of soft stainless pieces. The hard steel is too brittle to make a blade from, but keeps an edge very well. The stainless adds strength to the knife, and keeps everything shiny.&#xD;&#xA;&#xD;&#xA;Blade shape&#xD;&#xA;-----------&#xD;&#xA;Knives come in a wide range of shapes, from a blade that barely extends down from the handle to the large rounded (Japanese-inspired) shapes with a flat blade. This is a matter of personal preference. I do a lot of chopping, so I prefer a flatter, wider blade that gives my knuckles some clearance over the board while chopping.&#xD;&#xA;&#xD;&#xA;I find the scalloping along the blade, which is fashionable these days, to be unnecessary, but others seem to disagree on this. I don't slice enough delicate things to notice any effects.&#xD;&#xA;&#xD;&#xA;## Other Notes ##&#xD;&#xA;Knives come in hundreds of shapes and sizes. For a chef's knife, you probably want a 8-10&quot; blade, no serration (that is important), and it must be comfortable in your hand. I have known people who do most of their cutting with a large Chinese-style vegetable cleaver, and they are perfectly able to do anything I could do with an agile 8&quot; chefs knife.&#xD;&#xA;&#xD;&#xA;For a good quality knife, you want to avoid stamped blades. Stamped blades are usually thinner, made of cheaper steel, and are more flexible. Forged blades are heavier, more durable, and easier to sharpen. The knife sets sold for $10 at Walmart are stamped and suck. Avoid them. A forged blade will be thick on the dull edge, and will taper more or less uniformly to the bevel of the cutting edge.&#xD;&#xA;&#xD;&#xA;If you plan to put the knife in a dishwasher (not recommended--they get banged into other things in the dishwasher, dishwasher detergents damage non-stainless steel), get one with a plastic handle. Wood doesn't like dishwashers.&#xD;&#xA;&#xD;&#xA;You will want a honing steel. This is used to correct the edge (it bends a bit during use, the steel straightens it out). They are usually rods of hard steel with a handle.&#xD;&#xA;&#xD;&#xA;Here is my favorite cheap knife: http://www.leevalley.com/us/garden/page.aspx?p=52770&amp;cat=2,40733,40738&amp;ap=1 Only $30 and its awesome." />
  <row Id="12302" PostHistoryTypeId="2" PostId="6200" RevisionGUID="a9a10846-43e9-4d95-a6a8-b39fcaa38254" CreationDate="2010-08-27T16:31:05.783" UserId="624" Text="The more liquid texture is a result of the oils in the nut being released as it is crushed. To avoid releasing the oil, start with cold nuts and shred or grate rather than crushing. Any kind of blunt trauma will squeeze the oil from the nut, making it gloppy. Keeping the nuts cold will cause the oil to solidify, keeping the final product fluffy." />
  <row Id="12303" PostHistoryTypeId="6" PostId="6197" RevisionGUID="0e04d708-ffe7-44c0-a4d9-d228c2f88902" CreationDate="2010-08-27T16:47:10.747" UserId="27" Comment="edited tags" Text="&lt;technique&gt;&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="12304" PostHistoryTypeId="2" PostId="6201" RevisionGUID="12cc8d47-e6b0-497b-a6db-422d6b1da4ab" CreationDate="2010-08-27T16:58:57.723" UserId="87" Text="I eat them, they're delicious.&#xD;&#xA;&#xD;&#xA;some people will put the pods in their mouth and squeeze the seeds and eat that. I eat both skin and seeds. I'm hardcore, I know" />
  <row Id="12305" PostHistoryTypeId="2" PostId="6202" RevisionGUID="04b8603c-e759-4089-89ff-b9f87189bca9" CreationDate="2010-08-27T17:03:13.657" UserId="944" Text="I am going camping shortly.  I have done some dutch oven cooking before, and there is one recipe that I want to make that uses one.  However, I do not have a dutch oven...&#xD;&#xA;&#xD;&#xA;I am thinking of using two aluminum pans (the cheap foil ones) and aluminum on the top (several layers) to make a sort of dutch oven alternative.&#xD;&#xA;&#xD;&#xA;Has anyone tried that?  Does it work?&#xD;&#xA;&#xD;&#xA;I am also thinking of putting some sand or water between the two pans to make it hold and transfer the heat a little more evenly.  Anyone know if this will work?" />
  <row Id="12306" PostHistoryTypeId="1" PostId="6202" RevisionGUID="04b8603c-e759-4089-89ff-b9f87189bca9" CreationDate="2010-08-27T17:03:13.657" UserId="944" Text="Dutch Oven alternative for campfire?" />
  <row Id="12307" PostHistoryTypeId="3" PostId="6202" RevisionGUID="04b8603c-e759-4089-89ff-b9f87189bca9" CreationDate="2010-08-27T17:03:13.657" UserId="944" Text="&lt;baking-techniques&gt;" />
  <row Id="12308" PostHistoryTypeId="2" PostId="6203" RevisionGUID="dd0ea8c0-2f64-4b2b-9d48-32bf3841ba5d" CreationDate="2010-08-27T17:03:59.367" UserId="2001" Text="Cultured milk products rarely become unsafe.&#xD;&#xA;&#xD;&#xA;Yogurt in particular is so acidic and teaming with bacteria already that it can't really go bad per se. It will get moldy as others have said.&#xD;&#xA;&#xD;&#xA;I culture my own buttermilk, yogurt, kefir, cheese, etc. Many times they stay on the counter for days at a time. They get more and more sour (if they are the kind that incubate at room temp) but they can't really go bad. Even sour cream doesn't become dangerous- the mold just tastes bad.&#xD;&#xA;&#xD;&#xA;To second what kajaco said- If I do have cultured dairy get too sour or moldy I will wipe off the mold and bake something with it.&#xD;&#xA;&#xD;&#xA;It should be noted that non-cultured milk is completely different. Of course it goes bad fast but after even a short time it is too bad to bake with. And never ever EVER use old milk to culture your own yogurt or cheese. The bad bacteria will overwhelm the good and you will end up with liquid that will haunt you in your nightmares!&#xD;&#xA;&#xD;&#xA;-- Edit --&#xD;&#xA;&#xD;&#xA;http://www.uga.edu/nchfp/publications/nchfp/factsheets/yogurt.html&#xD;&#xA;&#xD;&#xA;I did some research and it seems that they can eventually go bad. It doesn't fit my experience but I'll defer to the scientists. Trust your nose." />
  <row Id="12309" PostHistoryTypeId="6" PostId="6202" RevisionGUID="9c5a1178-9dbf-4bde-b270-6099ebd1f695" CreationDate="2010-08-27T17:05:39.007" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;outdoor-cooking&gt;&lt;dutch-oven&gt;" />
  <row Id="12310" PostHistoryTypeId="2" PostId="6204" RevisionGUID="0d93ad49-fa33-4a39-bb4e-6c8d2e644a56" CreationDate="2010-08-27T17:05:48.647" UserId="177" Text="I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?" />
  <row Id="12311" PostHistoryTypeId="1" PostId="6204" RevisionGUID="0d93ad49-fa33-4a39-bb4e-6c8d2e644a56" CreationDate="2010-08-27T17:05:48.647" UserId="177" Text="Can I make Caramel in a Microwave?" />
  <row Id="12312" PostHistoryTypeId="3" PostId="6204" RevisionGUID="0d93ad49-fa33-4a39-bb4e-6c8d2e644a56" CreationDate="2010-08-27T17:05:48.647" UserId="177" Text="&lt;caramel&gt;" />
  <row Id="12313" PostHistoryTypeId="2" PostId="6205" RevisionGUID="52525cb3-c7da-4960-b198-5b4d0f2e709c" CreationDate="2010-08-27T17:05:55.187" UserId="1675" Text="It should be fine to leave them in, but I prefer to not have the chewy pod. I just slighty crush the pods on one end, and expose the seeds that are inside, and kind of pour them into what I'm making. The pods are pretty much hollow inside and the seeds are lose, so its easy to dispatch them this way." />
  <row Id="12314" PostHistoryTypeId="2" PostId="6206" RevisionGUID="faad7325-87cd-40ed-9cc0-4fdf7ce8bc8c" CreationDate="2010-08-27T17:06:56.293" UserId="944" Text="You can also try reducing the amount of sugar in a recipe.  Combine this with adding a &quot;filler&quot; like applesauce.  The amount this can be done really depends upon the recipe.  Some recipes you can replace almost all the sugar, others need to be exact!&#xD;&#xA;&#xD;&#xA;I have make a chocolate zucchini cake and tried many different variations, from stevia to almost no sweetener.  All of them have turned out edible.  The taste was different, so then it is up to experimentation to find what variations you prefer." />
  <row Id="12315" PostHistoryTypeId="2" PostId="6207" RevisionGUID="d9d3ca3d-e911-4bfa-a88c-8c4e4f37b58e" CreationDate="2010-08-27T17:09:15.593" UserId="1675" Text="The main reason you put boiling water in the teapot before making tea is to heat up the teapot. You dump out the now cooler water and then add your teabags and more boiling water, and the teapot will now be warm and not leech out the temperature from within it. This results in tastier tea, but is totally not necessary if you didn't make enough hot water, or don't want to spend the time doing so." />
  <row Id="12316" PostHistoryTypeId="2" PostId="6208" RevisionGUID="a8c991f0-26a1-4500-98b3-4b206d9964ed" CreationDate="2010-08-27T17:12:57.093" UserId="944" Text="&quot;When in doubt, throw it out...&quot;  (Or compost it, etc.)&#xD;&#xA;&#xD;&#xA;Seriously, all it takes is one good bout of food poisoning and you form a habit of not eating anything suspicious.  I will still cut off a moldy end of hard cheese and eat the other part, but if milk or yogurt seems at all suspicious, I get rid of it." />
  <row Id="12317" PostHistoryTypeId="2" PostId="6209" RevisionGUID="a1c16b8a-2641-496b-851f-438893b81658" CreationDate="2010-08-27T17:15:08.397" UserId="41" Text="I personally wouldn't try it.  Caramelizing is a delicate process and it is very easy to burn the sugar.  It also gets up to a *very* high temperature (typical table sugar is 160° C / 320° F) and several dishes that might be labeled &quot;microwave-safe&quot; will not withstand that temperature.  You would actually need an *oven-safe* vessel for this process.&#xD;&#xA;&#xD;&#xA;Last but not least, it will harden almost instantly as soon as you remove it from the microwave because there's no continuous heat source.  By the time you get your oven mitts off, it'll be too late to do anything useful with it.&#xD;&#xA;&#xD;&#xA;Stick to the stove top." />
  <row Id="12318" PostHistoryTypeId="6" PostId="6204" RevisionGUID="ba0d4e91-6b24-405f-a026-bf69049b62e4" CreationDate="2010-08-27T17:18:39.250" UserId="41" Comment="edited tags" Text="&lt;microwave&gt;&lt;caramelisation&gt;&lt;caramel&gt;" />
  <row Id="12319" PostHistoryTypeId="5" PostId="6161" RevisionGUID="d6a977f2-0854-48fc-832a-bfdf224b8a66" CreationDate="2010-08-27T17:33:26.280" UserId="60" Comment="added 504 characters in body; added 68 characters in body" Text="One of the most important things is a [full tang][1]. The tang is an extension of the metal of the blade into the handle. In knives with a full tang it goes all the way through the handle. This improves stability, control, and durability. Cheaper knives with partial tangs will have the handle break off over time.&#xD;&#xA;&#xD;&#xA;In a chef's knife you want a blade from 8 to 10 inches long, whichever is more comfortable.&#xD;&#xA;&#xD;&#xA;You can also either get a forged or stamped blade. I suggest reading [this article][2] on the differences. To summarize, forged blades are softer, easier to sharpen, heavier, and have a bolster. Stamped blades are sharper, harder to sharpen, lighter, and have a welded on bolster if any. With current manufacturing processes forged is _not necessarily_ better than stamped. You should make your own decisions. All crap knives are stamped, but not all stamped knives are crap.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;This brings me to one of the most important points: _It must feel good in your hand_. Don't buy an expensive knife just because it's expensive, or you recognize the name. Go to a store that will let you use the knife, Williams-Sonoma is one that will do this. If you can, bring a carrot in your pocket and actually cut that in the store.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;I'll do some research on steel quality and update this later.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://culinaryarts.about.com/od/knivescutlery/ss/anat-knife_5.htm&#xD;&#xA;[2]: http://ezinearticles.com/?Forged-Kitchen-Knives-Vs-Stamped-Kitchen-Knives&amp;id=1509150" />
  <row Id="12320" PostHistoryTypeId="5" PostId="6110" RevisionGUID="7e3276b8-1ae3-411b-9280-9bd6efac86ee" CreationDate="2010-08-27T17:42:47.823" UserId="2098" Comment="added 2 characters in body" Text="MSG has been the subject of debate because of its possible effects on health -- most commonly headaches.  While there is a stigma attached to MSG, there hasn't been any conclusive research to show that MSG is in fact linked to adverse reactions.&#xD;&#xA;&#xD;&#xA;MSG (aka glutamates) serves as a flavor enhancer.  Using it creates a richer, meatier, mushroomy taste and brings out the flavor in a lot of dishes. &#xD;&#xA;&#xD;&#xA;I've seen fish sauce and Mrs. Dash seasoning suggested as suitable replacements for MSG.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12321" PostHistoryTypeId="2" PostId="6210" RevisionGUID="840ce8d3-b145-4696-b8fa-99a811109236" CreationDate="2010-08-27T18:02:43.017" UserId="41" Text="Food and Cooking - Stack Exchange is for &lt;span class=&quot;revision-comment&quot;&gt;professional and amateur cooks and chefs, and anyone else who works in the kitchen or is interested in preparing and serving delicious meals.&#xA;&#xA;If you have a question about:&#xA;&#xA;  * Cooking &amp; food preparation methods&#xA;  * Kitchen equipment&#xA;  * Food handling and storage&#xA;  * Ingredient selection and use&#xA;  * Recipe comprehension, improvement, and repairs&#xA;&#xA;...then you've come to the right place - we want to help you!&#xA;&#xA;&lt;h2&gt;What about other food-related questions?&lt;/h2&gt;&#xA;&#xA;Please note that the following subjects are considered &lt;span class=&quot;revision-comment&quot;&gt;off-topic&lt;/span&gt; here:&#xA;&#xA;  * Recipe swapping *(&quot;I need a recipe for banana cream pie!&quot;)*&#xA;  * General health and diet issues&#xA;  * Career advice&#xA;  * Wine-making, Brewing, Distillation and Fermentation" />
  <row Id="12322" PostHistoryTypeId="2" PostId="6211" RevisionGUID="4e2b0cf1-df65-4366-a2dd-b9292b5dbf3f" CreationDate="2010-08-27T18:34:36.727" UserId="2001" Text="Microwave candy recipes are very fast and easy. They tend to be only a little different in flavor than the stove top versions in my experience. There seems to be a little less depth of flavor.&#xD;&#xA;&#xD;&#xA;The recipes usually call for short periods of microwaving and frequent stirring. As far as the cooking times- I have to follow the recipe as I have no way of measuring the temperature in the microwave.&#xD;&#xA;&#xD;&#xA;I personally have had great success with peanut brittle recipes (which get hotter than caramel):&#xD;&#xA;&#xD;&#xA;http://allrecipes.com//Recipe/microwave-peanut-brittle-2/Detail.aspx&#xD;&#xA;&#xD;&#xA;A cursory google search found several recipes for caramel but I have not tried them personally." />
  <row Id="12323" PostHistoryTypeId="2" PostId="6212" RevisionGUID="e58caf42-318d-4e37-a214-200820f95f8b" CreationDate="2010-08-27T18:45:49.627" UserId="426" Text="Sumac is commonly used a tart flavoring element in the eastern Mediterranen region.  Historians believe that it was the common sour element in cooking for that area prior to domestication of lemons.  It is a characteristic seasoning element in *Fatoush*, a Syrian bread salad.&#xD;&#xA;&#xD;&#xA;It's not usually available in the mainstream spice section of most grocery stores.  The best place to locate it is in mid-eastern markets, delis, upscale stores such as Dean &amp; Deluca or online through P[enzey's][1] or the [Spice House][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.penzeys.com&#xD;&#xA;  [2]: http://www.spicehouse.com" />
  <row Id="12324" PostHistoryTypeId="2" PostId="6213" RevisionGUID="e0c32230-c6b1-4955-9e8b-d99e366a345e" CreationDate="2010-08-27T19:01:29.803" UserId="2065" Text="I have been given a few bits of equipment for jam making, and am looking forward to getting started. Does anyone know what kinds are particularly cost effective?&#xD;&#xA;&#xD;&#xA;We don't have a garden at the moment so can't grown our own fruit. I have seen blackberries growing wild near us so I will be trying that, but I would also like to try other kinds of jam." />
  <row Id="12325" PostHistoryTypeId="1" PostId="6213" RevisionGUID="e0c32230-c6b1-4955-9e8b-d99e366a345e" CreationDate="2010-08-27T19:01:29.803" UserId="2065" Text="What kinds of jam are the most cost efficient to make at home?" />
  <row Id="12326" PostHistoryTypeId="3" PostId="6213" RevisionGUID="e0c32230-c6b1-4955-9e8b-d99e366a345e" CreationDate="2010-08-27T19:01:29.803" UserId="2065" Text="&lt;fruit&gt;&lt;jam&gt;" />
  <row Id="12327" PostHistoryTypeId="16" PostId="6213" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-27T19:04:11.537" UserId="60" />
  <row Id="12328" PostHistoryTypeId="2" PostId="6214" RevisionGUID="fbfa7f48-993c-4c79-9657-b40b06d91d2a" CreationDate="2010-08-27T19:07:54.910" UserId="79" Text="I understand that I'll need honey &amp; a roasting device, but has anyone done this? &#xD;&#xA;&#xD;&#xA; - How much honey should I use?  &#xD;&#xA; - When should I apply it?&#xD;&#xA; - Should I keep re-applying the honey?&#xD;&#xA; - What temperature should I roast at?&#xD;&#xA; - How long should I roast?" />
  <row Id="12329" PostHistoryTypeId="1" PostId="6214" RevisionGUID="fbfa7f48-993c-4c79-9657-b40b06d91d2a" CreationDate="2010-08-27T19:07:54.910" UserId="79" Text="How should I make honey roasted almonds?" />
  <row Id="12330" PostHistoryTypeId="3" PostId="6214" RevisionGUID="fbfa7f48-993c-4c79-9657-b40b06d91d2a" CreationDate="2010-08-27T19:07:54.910" UserId="79" Text="&lt;roast&gt;&lt;honey&gt;&lt;almond&gt;" />
  <row Id="12331" PostHistoryTypeId="2" PostId="6215" RevisionGUID="db63aa67-a82a-41a4-94bd-a3fa52951d70" CreationDate="2010-08-27T19:13:45.973" UserId="2001" Text="Jars are very expensive but they are a one time cost (if you don't break them or give them away). If you ever see them on sale or at a garage sale snap them up.&#xD;&#xA;&#xD;&#xA;Pectin is a relatively expensive reoccurring cost. There's no way around this one. It doesn't go on sale. Ever.&#xD;&#xA;&#xD;&#xA;The fruit can be expensive or not. Use what you have available. Fruit that goes on a very good sale or that can be gathered in your area is obviously the best.&#xD;&#xA;&#xD;&#xA;I gather wild grapes and dewberries here in Texas. I also have a peach tree. We will sometimes go to strawberry farms that let you pick your own and do that.&#xD;&#xA;&#xD;&#xA;As for economy- unless you get the fruit for free, store bought jam will be cheaper. We make jam often because we can make homemade jam that is better than anything in the store. For example- when we pick our own strawberries it ends up being more expensive that cheap store brand strawberry jam but we get to pick all over-ripe berries and make a jam that makes the store bought inedible in comparison.&#xD;&#xA;&#xD;&#xA;Blackberry jam is very easy to make and the recipe and directions that come with the pectin are sufficient. When you cook down the fruit into syrup strain out a bunch of the seeds. Delicious." />
  <row Id="12332" PostHistoryTypeId="16" PostId="6215" RevisionGUID="db63aa67-a82a-41a4-94bd-a3fa52951d70" CreationDate="2010-08-27T19:13:45.973" UserId="-1" />
  <row Id="12333" PostHistoryTypeId="6" PostId="6214" RevisionGUID="badf0492-f391-40a9-a80c-bbebf3d90e1d" CreationDate="2010-08-27T19:22:23.703" UserId="2148" Comment="edited tags" Text="&lt;roast&gt;&lt;honey&gt;&lt;how-to&gt;&lt;almond&gt;" />
  <row Id="12334" PostHistoryTypeId="6" PostId="6214" RevisionGUID="a1282510-7ab5-4dce-ba5f-2f3b55d01b8e" CreationDate="2010-08-27T19:46:10.020" UserId="60" Comment="edited tags; edited tags" Text="&lt;honey&gt;&lt;roasting&gt;&lt;almonds&gt;" />
  <row Id="12335" PostHistoryTypeId="6" PostId="3613" RevisionGUID="0c88ce1e-f7c9-4562-9792-333a080c1c92" CreationDate="2010-08-27T19:47:26.420" UserId="60" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;onions&gt;" />
  <row Id="12336" PostHistoryTypeId="6" PostId="1739" RevisionGUID="f58482de-49db-4d62-ae89-3353cd32af09" CreationDate="2010-08-27T19:47:52.440" UserId="60" Comment="edited tags" Text="&lt;spices&gt;" />
  <row Id="12337" PostHistoryTypeId="2" PostId="6216" RevisionGUID="4018e32c-e60b-4e78-8f2d-4f6f1604cd43" CreationDate="2010-08-27T20:12:07.110" UserId="1980" Text="When baking, kosher salt is ideal. Kosher salt has no additives, so you are getting nearly pure, unadulterated sodium chloride.&#xD;&#xA;&#xD;&#xA;There is one issue with using kosher salt, its grains are corser than average table salt, so it is less likely to dissolve in recipes with little water and there is less mass per a unit volume. To accommodate for this, one can grind the salt finer or use a greater volume (1.5 to 2 times more is common)." />
  <row Id="12338" PostHistoryTypeId="16" PostId="6216" RevisionGUID="4018e32c-e60b-4e78-8f2d-4f6f1604cd43" CreationDate="2010-08-27T20:12:07.110" UserId="-1" />
  <row Id="12339" PostHistoryTypeId="6" PostId="5114" RevisionGUID="a59528ee-4667-4077-98a1-3359d588d732" CreationDate="2010-08-27T20:17:51.693" UserId="67" Comment="edited tags" Text="&lt;salt&gt;&lt;shopping&gt;&lt;kosher-salt&gt;" />
  <row Id="12340" PostHistoryTypeId="2" PostId="6217" RevisionGUID="346be2b8-dbad-4589-8482-0ac9f5ab3cb7" CreationDate="2010-08-27T20:29:02.907" UserId="1980" Text="Black pepper and white pepper are differing preparations of the fruit of the *Piper nigrum* plant.&#xD;&#xA;&#xD;&#xA;Black pepper is made from the unripened, green fruit.  It is dried, whereupon the fruit shrivels leaving the distinctive black, wrinkly exterior.&#xD;&#xA;&#xD;&#xA;White pepper is the fruit's dried seed without the encapsulating flesh. The flesh is removed by a process called retting, essentially the process of allowing microbes to eat away the tissues surrounding the seed.&#xD;&#xA;&#xD;&#xA;The two variants do have a differing flavor, as the flesh of the fruit contains terpenes which give pepper much of its scent and flavor. White pepper's flavor can differ depending on how long the retting process was allowed to take place. This may be what produced the off flavors you found." />
  <row Id="12341" PostHistoryTypeId="2" PostId="6218" RevisionGUID="fa2e385a-a0d3-4b19-ae82-610578cd0ba4" CreationDate="2010-08-27T20:30:33.253" UserId="364" Text="Costs to consider when making jam: &#xD;&#xA;&#xD;&#xA;**One-Time Costs**&#xD;&#xA;&#xD;&#xA; - Pressure canner  &#xD;&#xA; - Water-bath canner  &#xD;&#xA; - Large pot for making jam in  &#xD;&#xA; - Strainer (can use a colander-type item or something like a Squeez-o)  &#xD;&#xA; - Jar rack that goes inside the canner  &#xD;&#xA; - Jar lifter  &#xD;&#xA; - Funnel  &#xD;&#xA; - Jars  &#xD;&#xA; - Jar rings &#xD;&#xA;&#xD;&#xA;**Recurring Costs**&#xD;&#xA;&#xD;&#xA; - Jar lids&#xD;&#xA; - Fruit (you can often get pretty cheap fruit in bulk from an orchard)&#xD;&#xA; - Pectin &#xD;&#xA; - Sugar &#xD;&#xA; - Spices &#xD;&#xA; - Energy usage (stove)&#xD;&#xA;&#xD;&#xA;If you can get a lot of the one-time cost items free (from grandma's attic, most likely), and if you can get the recurring cost items on sale (or from your own garden), then you can probably come close to commercially priced jam. &#xD;&#xA;&#xD;&#xA;Personally, here's what I look at:  &#xD;&#xA;A) The cost of the item I would normally buy at the store - generic, cheap brand. Let's call that price X.  &#xD;&#xA;B) The cost of the item I wish I could buy at the store - the really good stuff. That price is usually about 2x to 3x.   &#xD;&#xA;Then, my goal is to be cheaper than 2x.  &#xD;&#xA;&#xD;&#xA;**Another Cost Consideration**&#xD;&#xA;If you give homemade jam as holiday gifts, spending less than you otherwise would on a gift, there's additional savings for you. " />
  <row Id="12342" PostHistoryTypeId="16" PostId="6218" RevisionGUID="fa2e385a-a0d3-4b19-ae82-610578cd0ba4" CreationDate="2010-08-27T20:30:33.253" UserId="-1" />
  <row Id="12343" PostHistoryTypeId="5" PostId="6217" RevisionGUID="4cd62f4f-25ad-47d2-a878-d0e727ba5f17" CreationDate="2010-08-27T20:34:41.983" UserId="1980" Comment="deleted 1 characters in body" Text="Black pepper and white pepper are differing preparations of the fruit of the *Piper nigrum* plant.&#xD;&#xA;&#xD;&#xA;Black pepper is made from the unripened, green fruit.  It is dried, whereupon the fruit shrivels leaving the distinctive black, wrinkly exterior.&#xD;&#xA;&#xD;&#xA;White pepper is the fruit's dried seed without the encapsulating flesh. The flesh is removed by a process called retting, essentially the process of allowing microbes to eat away the tissues surrounding the seed.&#xD;&#xA;&#xD;&#xA;The two variants do have a differing flavor as the flesh of the fruit contains terpenes which give pepper much of its scent and flavor. White pepper's flavor can differ depending on how long the retting process was allowed to take place. This may be what produced the off flavors you found." />
  <row Id="12344" PostHistoryTypeId="5" PostId="6216" RevisionGUID="c7a902c1-fb65-4db8-a73f-052240772255" CreationDate="2010-08-27T20:39:01.160" UserId="1980" Comment="added 139 characters in body" Text="When baking, kosher salt is ideal. Kosher salt has no additives, so you are getting nearly pure, unadulterated sodium chloride.&#xD;&#xA;&#xD;&#xA;There is one issue with using kosher salt, its grains are corser than average table salt, so it is less likely to dissolve in recipes with little water and there is less mass per a unit volume. To accommodate for this, one can grind the salt finer or use a greater volume (1.5 to 2 times more is common).&#xD;&#xA;&#xD;&#xA;Table salt can be used but it usually contains sodium iodine and anti-clumping agents that can have undesirable effects on baked goods." />
  <row Id="12345" PostHistoryTypeId="5" PostId="6124" RevisionGUID="6d71c04a-144f-415a-abf1-cdd270b6e9ae" CreationDate="2010-08-27T20:42:25.057" UserId="1759" Comment="correction" Text="Same plant for both. Black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe seed stripped of it's outer husk.&#xD;&#xA;&#xD;&#xA;Here's the first link that google gave me to verify. &#xD;&#xA;http://en.wikipedia.org/wiki/White_pepper#White_pepper&#xD;&#xA;&#xD;&#xA;Also, Harold McGee has a couple of pages in &quot;On Food and Cooking&quot; for further detail." />
  <row Id="12346" PostHistoryTypeId="2" PostId="6219" RevisionGUID="66e8a16b-a94b-45eb-af0d-b9fafa08645d" CreationDate="2010-08-27T20:47:29.853" UserId="1832" Text="The first result on Google looks promising and has a few comments that suggest it is good - [http://www.cooks.com/rec/view/0,1627,147186-241192,00.html][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooks.com/rec/view/0,1627,147186-241192,00.html" />
  <row Id="12347" PostHistoryTypeId="5" PostId="6218" RevisionGUID="a5ae8e09-0be2-4098-b076-39c77e124079" CreationDate="2010-08-27T20:49:30.580" UserId="364" Comment="added statement about comparing kinds of jam" Text="Costs to consider when making jam: &#xD;&#xA;&#xD;&#xA;**One-Time Costs**&#xD;&#xA;&#xD;&#xA; - Pressure canner  &#xD;&#xA; - Water-bath canner  &#xD;&#xA; - Large pot for making jam in  &#xD;&#xA; - Strainer (can use a colander-type item or something like a Squeez-o)  &#xD;&#xA; - Jar rack that goes inside the canner  &#xD;&#xA; - Jar lifter  &#xD;&#xA; - Funnel  &#xD;&#xA; - Jars&#xD;&#xA; - Freezer-safe containers  &#xD;&#xA; - Jar rings &#xD;&#xA;&#xD;&#xA;**Recurring Costs**&#xD;&#xA;&#xD;&#xA; - Jar lids&#xD;&#xA; - Fruit (you can often get pretty cheap fruit in bulk from an orchard)&#xD;&#xA; - Pectin &#xD;&#xA; - Sugar &#xD;&#xA; - Spices &#xD;&#xA; - Energy usage (stove)&#xD;&#xA;&#xD;&#xA;**Compare costs for freezer jam (no canner required), pressure-canned jam (pressure canners are expensive), and water-bath canned jam. Also compare for recipes that do vs do not contain pectin.**&#xD;&#xA;&#xD;&#xA;If you can get a lot of the one-time cost items free (from grandma's attic, most likely), and if you can get the recurring cost items on sale (or from your own garden), then you can probably come close to commercially priced jam. &#xD;&#xA;&#xD;&#xA;Personally, here's what I look at:  &#xD;&#xA;A) The cost of the item I would normally buy at the store - generic, cheap brand. Let's call that price X.  &#xD;&#xA;B) The cost of the item I wish I could buy at the store - the really good stuff. That price is usually about 2x to 3x.   &#xD;&#xA;Then, my goal is to be cheaper than 2x.  &#xD;&#xA;&#xD;&#xA;**Another Cost Consideration**&#xD;&#xA;If you give homemade jam as holiday gifts, spending less than you otherwise would on a gift, there's additional savings for you. " />
  <row Id="12348" PostHistoryTypeId="2" PostId="6220" RevisionGUID="36b5fdc3-a4bf-4a69-b02a-008784093925" CreationDate="2010-08-27T20:56:13.913" UserId="1832" Text="It's used in Mediterranean cooking, though I don't know why more people don't use it.  There were **shakers of it on each table** at a restaurant I used to go to before its nearby location closed - [http://www.sorrentogrill.com/][1].  Anyways, my favorite thing to get there was the **[Braised Chicken][2]** on Wednesdays.  I would heavily sprinkle sumac on it!&#xD;&#xA;&#xD;&#xA;The sumac gave a **great earthy, slightly acidic, and very slightly salty flavor**.  It was the reason I got the dish - because I knew I could have the sumac with it!&#xD;&#xA;&#xD;&#xA;They also served warm pita with a yogurt sauce.  I would **add sumac to that yogurt sauce**, along with some salt, for a great way to start the meal.&#xD;&#xA;&#xD;&#xA;You should definitely get some and experiment with it.  It's certainly not a strange taste, just a very **pleasing combination of flavors you don't get from other spices**.  If you ask me, it also has a hint of mushrooms. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sorrentogrill.com/&#xD;&#xA;  [2]: http://www.sorrentogrill.com/html/daily_specials.html" />
  <row Id="12349" PostHistoryTypeId="2" PostId="6221" RevisionGUID="ba9b2946-df28-4bbc-8f2e-0c5da63ef046" CreationDate="2010-08-27T21:09:33.423" UserId="1832" Text="Between a good chef's knife, a good paring knife, a standard vegetable peeler and your fingers you can basically peel any fruit you need to.&#xD;&#xA;&#xD;&#xA;Some fruits require extra work to peel like having to first score and blanch a tomato to more easily peel the skin off.&#xD;&#xA;&#xD;&#xA;I've seen some special hardware for various fruits, but it's so focused on one fruit that it's hard to give any recommendations unless you're going to be peeling a specific fruit very often. Things like apple peelers that spin and cut at the same time come to mind." />
  <row Id="12350" PostHistoryTypeId="2" PostId="6222" RevisionGUID="d4450995-887d-4850-8c67-ce9bfdfbddf6" CreationDate="2010-08-27T21:16:43.140" UserId="2045" Text="In a very low effort way you can do it with a [crock pot][1].  Put in 2-4oz of butter depening on crock pot size and as many onions as the crock pot will hold.  Set it on low.  Come back 8 hrs later.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Slow_cooker" />
  <row Id="12352" PostHistoryTypeId="16" PostId="6146" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-27T21:30:31.830" UserId="60" />
  <row Id="12353" PostHistoryTypeId="16" PostId="6221" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-27T21:30:31.830" UserId="60" />
  <row Id="12354" PostHistoryTypeId="16" PostId="6137" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-27T21:30:31.830" UserId="60" />
  <row Id="12355" PostHistoryTypeId="5" PostId="6124" RevisionGUID="9a956155-6c82-424e-885a-ab8399e11170" CreationDate="2010-08-27T21:31:23.457" UserId="364" Comment="Grammar: it's --&gt; its" Text="Same plant for both. Black pepper is unripe fruit (green), picked and sun dried til it turns black. White pepper is the fully ripe seed stripped of its outer husk.&#xD;&#xA;&#xD;&#xA;Here's the first link that google gave me to verify. &#xD;&#xA;http://en.wikipedia.org/wiki/White_pepper#White_pepper&#xD;&#xA;&#xD;&#xA;Also, Harold McGee has a couple of pages in &quot;On Food and Cooking&quot; for further detail." />
  <row Id="12356" PostHistoryTypeId="5" PostId="6166" RevisionGUID="7fca3d8d-3dc4-4ea1-8416-211d242da67e" CreationDate="2010-08-27T22:46:24.313" UserId="1229" Comment="trying to fix the worst sentence I have ever written" Text="Some recipes use the term _to dice_, and other recipes use the term _to mince_.  &#xD;&#xA;What is the difference between _to dice_, and _to mince_ used in culinary?" />
  <row Id="12357" PostHistoryTypeId="2" PostId="6223" RevisionGUID="90603d71-22e4-47db-a5a3-4ebc64b616f3" CreationDate="2010-08-27T22:50:40.610" UserId="87" Text="- salads of any kind&#xD;&#xA;- if you make any deep fried food (such as falafel) dip them once into sumac, it adds an amazing flavor &#xD;&#xA;- on top of dips&#xD;&#xA;- in meat loaf / meat ball type dishes" />
  <row Id="12358" PostHistoryTypeId="2" PostId="6224" RevisionGUID="6ec558c0-7415-4c69-b2ed-91ac0cfc0729" CreationDate="2010-08-27T23:21:13.117" UserId="86" Text="While you can easily melt a foil pan over a hot campfire, yours will be filled with juicy peaches - so assuming you don't over-cook it, you should be safe. 40 minutes directly on the coals might be pushing it though - consider using a gridiron to control the heat by elevating the pan slightly, and stick around to keep an eye on things... Remember, dutch ovens are thick, heavy, and slow to transmit heat, and the recipes reflect this.&#xD;&#xA;&#xD;&#xA;I would avoid *doubling* either the pan or the foil: you'll end up with an air gap between the two layers, which will likely just end up ruining the outer pan. Pay a little extra for the thicker &quot;heavy-duty&quot; foil and you should be fine.&#xD;&#xA;&#xD;&#xA;Wet sand between two pans is an interesting idea... If you try it, report back!&#xD;&#xA;&#xD;&#xA;My biggest worry here would be burning the peaches before they have a chance to release their juices (no slow warm-up with aluminum - you'll essentially be frying them). If you can elevate the pan, you should be fine; otherwise, consider macerating them first (if you have very ripe, juicy peaches, count your blessings and ignore this suggestion).&#xD;&#xA;&#xD;&#xA;Finally, consider that Harbor Freight sells cast-iron dutch ovens for $25. The quality isn't stellar, and it's extra weight to lug around, but you'll probably end up with better food all the same.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12359" PostHistoryTypeId="2" PostId="6225" RevisionGUID="090801fe-e4dd-489a-b1f5-cbf6f6fd4c27" CreationDate="2010-08-27T23:32:14.850" UserId="2172" Text="Every important benefit has already been said. &#xD;&#xA;&#xD;&#xA;I cannot live without it anymore. I find it perfect expecially for brown rices.&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;...and you can always use your rice cooker for a lot of different uses...&#xD;&#xA;&#xD;&#xA;Check this, it gave me a lot of inspiration: [repurposing rice cooker][1]&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&#xD;&#xA;(It also saved my life when the gas cylinder one day magically became empty, leaving me without a stove for two days)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.realsimple.com/food-recipes/new-uses-for-old-things/repurposing-rice-cooker-10000000679829/index.html&#xD;&#xA;" />
  <row Id="12360" PostHistoryTypeId="5" PostId="6225" RevisionGUID="46c26587-c609-42e6-adc7-e93c32cf6ed8" CreationDate="2010-08-27T23:37:28.553" UserId="2172" Comment="added 24 characters in body" Text="Every important benefit has already been said. &#xD;&#xA;&#xD;&#xA;I cannot live without it anymore. I find it perfect expecially for brown rices.&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;...and you can always use your rice cooker for a lot of different uses...&#xD;&#xA;&lt;br /&gt;Check this article, it gave me a lot of inspiration: [repurposing rice cooker][1].&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&#xD;&#xA;(Rice cooker also saved my life when the gas cylinder one day *magically* became empty, leaving me without a stove for two days)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.realsimple.com/food-recipes/new-uses-for-old-things/repurposing-rice-cooker-10000000679829/index.html&#xD;&#xA;" />
  <row Id="12361" PostHistoryTypeId="2" PostId="6226" RevisionGUID="99920021-9747-4c7a-b2e0-55be29319fb4" CreationDate="2010-08-27T23:55:46.870" UserId="2172" Text="Dark ones are perfects for `Sushi` and other Japanese dishes (I've tried to substitute them with golden ones, but disappointingly the flavor was not as good as with dark ones)." />
  <row Id="12362" PostHistoryTypeId="2" PostId="6227" RevisionGUID="56430699-7c99-460a-8dd4-b4aecd653f71" CreationDate="2010-08-28T00:02:52.447" UserId="140" Text="What can I substitute for butter in baking recipes (e.g. cookies, muffins, cakes, etc.)?&#xD;&#xA;&#xD;&#xA;I'm looking for something that has less saturated fat (and  also doesn't have trans fat)." />
  <row Id="12363" PostHistoryTypeId="1" PostId="6227" RevisionGUID="56430699-7c99-460a-8dd4-b4aecd653f71" CreationDate="2010-08-28T00:02:52.447" UserId="140" Text="Butter substitute for baking" />
  <row Id="12364" PostHistoryTypeId="3" PostId="6227" RevisionGUID="56430699-7c99-460a-8dd4-b4aecd653f71" CreationDate="2010-08-28T00:02:52.447" UserId="140" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;butter&gt;" />
  <row Id="12365" PostHistoryTypeId="2" PostId="6228" RevisionGUID="a75d297e-67de-4724-9e55-624ac4660fc4" CreationDate="2010-08-28T00:06:32.373" UserId="60" Text="Just use vegetable or canola oil. You'll likely need to adjust your measurement a bit, you _typically_ would use less oil than the equivalent amount of butter. Also note that the finished good will be textured differently. Cookies will tend to be flatter because you cannot cream the sugar into the oil as you can with butter." />
  <row Id="12366" PostHistoryTypeId="5" PostId="6228" RevisionGUID="ed99e1c6-d456-47d0-bf32-8eea9f7de234" CreationDate="2010-08-28T00:12:27.260" UserId="60" Comment="added 119 characters in body" Text="Just use vegetable or canola oil. You'll likely need to adjust your measurement a bit, you _typically_ would use less oil than the equivalent amount of butter. You may need to add a bit more water to compensate for the water present in butter (nearly 20% of butter is water).&#xD;&#xA;&#xD;&#xA;Also note that the finished good will be textured differently. Cookies will tend to be flatter because you cannot cream the sugar into the oil as you can with butter." />
  <row Id="12367" PostHistoryTypeId="2" PostId="6229" RevisionGUID="4f053fea-bfbb-457a-8a63-d0f70d23171b" CreationDate="2010-08-28T00:34:27.270" UserId="1759" Text="A way to *reduce* the use of butter is to make a spread combining butter and canola oil. &#xD;&#xA;&#xD;&#xA;1/2 cup butter (softened)&#xD;&#xA;1/2 cup canola oil&#xD;&#xA;&#xD;&#xA;Blend until combined, store in a covered dish in the fridge. Use like butter for baking or as a spread.&#xD;&#xA;&#xD;&#xA;It has ~ half the saturated fat as butter and negligible amounts of trans fats. Provides mono-unsaturated fatty acids and omega-3 fatty acids.&#xD;&#xA;&#xD;&#xA;A compromise though and not what you asked. I have found this to be a decent compromise.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12368" PostHistoryTypeId="2" PostId="6230" RevisionGUID="c01620b3-879b-4bc1-a8b1-3ebc51e6050e" CreationDate="2010-08-28T00:46:03.700" UserId="1101" Text="Ginger snaps (add lots and make them really snappy!)." />
  <row Id="12369" PostHistoryTypeId="16" PostId="6230" RevisionGUID="c01620b3-879b-4bc1-a8b1-3ebc51e6050e" CreationDate="2010-08-28T00:46:03.700" UserId="-1" />
  <row Id="12370" PostHistoryTypeId="2" PostId="6231" RevisionGUID="15fff753-3516-4731-afeb-dd34760aef52" CreationDate="2010-08-28T01:08:51.207" UserId="2229" Text="Take the egg out of the fridge in advance, or put it under a warm water tap for a bit, so that it is at room temperature. Basically you want it at roughly the same temperature as the oil.&#xD;&#xA;&#xD;&#xA;- In a bowl, put the egg yoke (no white, throw it away or keep it for something else), one teaspoon of French mustard and some salt (if not sure don't put too much, you can add more later to taste). Whisk that.&#xD;&#xA;- Add about a table spoon of oil. I would recommend vegie oil, not olive oil. Whisk it hard! You want the emulsion to start happening, i.e. it should look consistent everywhere, with no apparent bubbles of oil. It should take about 10 seconds.&#xD;&#xA;- Then repeat by adding no more than one table spoon of oil and whisking hard again until fully incorporated.&#xD;&#xA;- After about a quarter cup of that, the mayo should look creamy already but still light, you may now accelerate the process but putting a bit more oil every time, and there's no need to whisk as hard or as much in between, unless you start seeing unincorporated oil.&#xD;&#xA;- I find that after about a cup of oil, the mayo is good to serve, and adding more oil just makes it thicker and thicker -- Fascinating!&#xD;&#xA;- Add salt and pepper to taste. You may add some lemon juice as well, it's especially recommended if you want to keep it out in the open air for longer than just dinner time, as it reduces oxidization.&#xD;&#xA;&#xD;&#xA;It's much faster to do (and more fun!) with a partner:&#xD;&#xA;&#xD;&#xA;- One person holds the bowl and keeps whisking.&#xD;&#xA;- The other slowly pours the oil in a thin fillet.&#xD;&#xA;&#xD;&#xA;It shouldn't take longer than 2-3 minutes overall. You may use an electric hand mixer. But I don't see the point of using a food processor, which will take much longer to clean afterwards!" />
  <row Id="12371" PostHistoryTypeId="5" PostId="6164" RevisionGUID="26178e02-944b-4af9-8523-f0c26955bc97" CreationDate="2010-08-28T01:43:15.507" UserId="364" Comment="Grammar" Text="Are there any benefits to using a dedicated rice cooker?" />
  <row Id="12372" PostHistoryTypeId="5" PostId="6162" RevisionGUID="b0ef75da-f1ae-4f43-b014-058ab8c410c4" CreationDate="2010-08-28T01:45:54.147" UserId="364" Comment="Grammar" Text="I have heard one should use a lot of water when cooking pasta; how much water should I use?" />
  <row Id="12373" PostHistoryTypeId="5" PostId="6155" RevisionGUID="283871ab-8145-4774-ba4d-ff4860d397e5" CreationDate="2010-08-28T01:46:37.170" UserId="364" Comment="Grammar" Text="A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?" />
  <row Id="12374" PostHistoryTypeId="5" PostId="5996" RevisionGUID="4bf351b6-47b4-4144-893c-04a474c8b565" CreationDate="2010-08-28T01:47:52.097" UserId="364" Comment="Grammar" Text="I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a possible easier method." />
  <row Id="12375" PostHistoryTypeId="6" PostId="6145" RevisionGUID="9217515e-e733-41d3-af79-3cb76d7ca1dd" CreationDate="2010-08-28T01:53:08.483" UserId="364" Comment="The tag &quot;scales&quot; could be mistaken for meaning fish scales, I think. I'm not even sure that a tag is needed for a measuring scale; however, if it should exist, I think it should be more clear, like this. " Text="&lt;equipment&gt;&lt;measurements&gt;&lt;measuring-scale&gt;" />
  <row Id="12376" PostHistoryTypeId="6" PostId="5125" RevisionGUID="42376b97-3f0b-41d7-bede-06afd5512a65" CreationDate="2010-08-28T01:53:45.893" UserId="364" Comment="added tag; added 2 characters in body" Text="&lt;measurements&gt;&lt;measuring-scales&gt;" />
  <row Id="12377" PostHistoryTypeId="5" PostId="5125" RevisionGUID="42376b97-3f0b-41d7-bede-06afd5512a65" CreationDate="2010-08-28T01:53:45.893" UserId="364" Comment="added tag; added 2 characters in body" Text="So I'm at my sister's house, and it turns out she doesn't have any scales.  &#xD;&#xA;&#xD;&#xA;I need to weigh 120g of castor sugar. &#xD;&#xA;&#xD;&#xA;What can I do?" />
  <row Id="12378" PostHistoryTypeId="2" PostId="6232" RevisionGUID="724e7c81-b8b1-4364-aa8c-6a672662c3ec" CreationDate="2010-08-28T02:04:55.310" UserId="364" Text="I have read on multiple canning sites that you can freeze jam in glass jars. Has anyone actually done this successfully? Under what circumstances would it be preferable to putting the jam in plastic containers? &#xD;&#xA;&#xD;&#xA;It just doesn't seem very safe to me (I fear the glass would break).&#xD;&#xA;&#xD;&#xA;Previously, I have bought plastic containers to freeze jam in, but they did not seal very well. I'm wondering if glass could perform better? Or, should I just find better plastic containers? " />
  <row Id="12379" PostHistoryTypeId="1" PostId="6232" RevisionGUID="724e7c81-b8b1-4364-aa8c-6a672662c3ec" CreationDate="2010-08-28T02:04:55.310" UserId="364" Text="Possible to freeze jam in glass?" />
  <row Id="12380" PostHistoryTypeId="3" PostId="6232" RevisionGUID="724e7c81-b8b1-4364-aa8c-6a672662c3ec" CreationDate="2010-08-28T02:04:55.310" UserId="364" Text="&lt;freezing&gt;&lt;food-preservation&gt;&lt;jam&gt;" />
  <row Id="12381" PostHistoryTypeId="6" PostId="5996" RevisionGUID="b53743e2-b28b-48fd-bac4-b81e2b7c6afc" CreationDate="2010-08-28T02:12:54.123" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;chicken&gt;&lt;poultry&gt;" />
  <row Id="12382" PostHistoryTypeId="2" PostId="6233" RevisionGUID="a1d0e7a8-3b88-48ab-90ca-3b54cbf055a7" CreationDate="2010-08-28T02:17:44.847" UserId="1816" Text="Yes, I've done this.  The key is to ensure that the jam isn't filling the glass container completely so that as it freezes it has room to expand.&#xD;&#xA;&#xD;&#xA;I used a typical Ball canning jar, which sealed well enough to keep ice crystals out for several months.&#xD;&#xA;&#xD;&#xA;From what I understand, freezer canning is useful when you don't have a pressure canner but want to can lower acid items which otherwise might be dangerous to your health (if not pressure canned)." />
  <row Id="12383" PostHistoryTypeId="6" PostId="6145" RevisionGUID="0f0d133d-5a40-404d-9fc9-9c77fe1a9a88" CreationDate="2010-08-28T02:19:34.560" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;measurements&gt;&lt;measuring-scales&gt;" />
  <row Id="12384" PostHistoryTypeId="2" PostId="6234" RevisionGUID="23b578c3-aa59-41c1-9e88-ba4a57ceab57" CreationDate="2010-08-28T02:32:32.257" UserId="364" Text="**In muffins and quick breads**, I have found that you can actually substitute apple sauce for oil or melted butter. This has worked very well for me!" />
  <row Id="12385" PostHistoryTypeId="2" PostId="6235" RevisionGUID="27c58190-a5d6-4d0a-8b22-62d938c8fc4b" CreationDate="2010-08-28T02:43:03.327" UserId="403" Text="Lard has less saturated fat than butter, and it's great in pie crusts. I can't speak to its other baking applications because I stick to butter for cookies and muffins and such, but experimenting with less butter when combined with lard to produce the total fat called for in such recipes might be worthwhile. Also, About.com has an article on [dairy-free baking][1] that you might find useful. It discusses when to use oil and when to use margarine (and when margarine is called for, there are some decent [alternatives][2] to traditional margarine on the market); the article has other great tips for baking, as well. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://dairyfreecooking.about.com/od/techniquessubstitutions/a/nobutterbaking.htm&#xD;&#xA;  [2]: http://www.earthbalancenatural.com/#/products/" />
  <row Id="12386" PostHistoryTypeId="2" PostId="6236" RevisionGUID="caa90661-252c-4a47-8ad8-79c05f22aab2" CreationDate="2010-08-28T03:28:22.967" UserId="1393" Text="I think it depends on the dish. If it is a biryani or other rice dish, I'd be ok leaving them in because they are easy for the eater to see and remove. But if it is a wet curry for example, I'd probably do what Manako says - extract the seeds at the beginning rather than try to fish around for the pod later." />
  <row Id="12387" PostHistoryTypeId="2" PostId="6237" RevisionGUID="40463b03-21fe-4e16-adde-36e09f7a0ffc" CreationDate="2010-08-28T03:49:06.897" UserId="486" Text="Combine equal parts of finely chopped ginger, green chili pepper, and garlic. This mix can be frozen and used for spicy dishes. A particular favourite is to make a savoury french toast/eggy-bread with a teaspoon of this mixture." />
  <row Id="12388" PostHistoryTypeId="16" PostId="6237" RevisionGUID="40463b03-21fe-4e16-adde-36e09f7a0ffc" CreationDate="2010-08-28T03:49:06.897" UserId="-1" />
  <row Id="12389" PostHistoryTypeId="5" PostId="3161" RevisionGUID="6d73c091-9626-4ae9-9714-9d05daab622d" CreationDate="2010-08-28T04:27:54.600" UserId="183" Comment="Typo" Text="The names are used for different stages of caramelization of white or brown sugar:&#xD;&#xA;&#xD;&#xA;Butterscotch = caramelized brown sugar  (115&amp;deg;C - 125&amp;deg;C)  &#xD;&#xA;Toffee = brown sugar caramelized to hard crack stage (150&amp;deg;C - 160&amp;deg;C)    &#xD;&#xA;Caramel = white sugar heated to the point it browns  (starts at 170&amp;deg;C)&#xD;&#xA;&#xD;&#xA;The _-scotch_ in the butterscotch has nothing to do with alcoholic drink and the [Wikipedia lists a few theories][1] of why it has that name.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Butterscotch#History" />
  <row Id="12390" PostHistoryTypeId="5" PostId="6227" RevisionGUID="67c018cb-498a-4042-9028-b8686c1ebab2" CreationDate="2010-08-28T08:00:27.877" UserId="140" Comment="added 246 characters in body" Text="What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)?&#xD;&#xA;&#xD;&#xA;I'm looking for something that has less saturated fat (and  also doesn't have trans fat).&#xD;&#xA;&#xD;&#xA;**Update:** Since baking is less forgiving than cooking (i.e. if you don't use the exact amount of each ingredient the recipe might fail), could you please also include the amount you would need to use to replace **1 cup of butter**?" />
  <row Id="12391" PostHistoryTypeId="2" PostId="6238" RevisionGUID="4ee9c934-f5c8-4f08-b996-6434ab32c9bd" CreationDate="2010-08-28T12:49:18.397" UserId="835" Text="I make strawberry *freezer jam* every year, and as I have a supply of Bernardin glass jars, I tend to use those.&#xD;&#xA;&#xD;&#xA;Regular glass freezes very well in general, but cannot handle quick temperature changes.  Not really a problem with my kind of jam, when I am mixing at room temperature, then next day putting in the freezer.&#xD;&#xA;" />
  <row Id="12392" PostHistoryTypeId="5" PostId="6234" RevisionGUID="422cf173-32a0-4d5a-b9f9-37f5719afe5e" CreationDate="2010-08-28T12:55:30.177" UserId="364" Comment="added 90 characters in body" Text="**In muffins and quick breads**, I have found that you can actually substitute apple sauce for oil or melted butter. This has worked very well for me!&#xD;&#xA;&#xD;&#xA;*Use the same amount of apple sauce that you would oil/butter, if not a bit extra.* &#xD;&#xA;" />
  <row Id="12396" PostHistoryTypeId="2" PostId="6240" RevisionGUID="85a58751-8d41-41ce-9671-eefdccbb97a9" CreationDate="2010-08-28T15:17:26.997" UserId="952" Text="Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking one can expect that a kitchen knive is much less heavily used than say for example a pocket knive used to cut wood or carpenter tools so I suppose for a kitchen knive there is no need for very coarse stones say below 200. ¿Am I wrong here?" />
  <row Id="12397" PostHistoryTypeId="1" PostId="6240" RevisionGUID="85a58751-8d41-41ce-9671-eefdccbb97a9" CreationDate="2010-08-28T15:17:26.997" UserId="952" Text="What coarseness of japanese waterstones is ideal for cooking?" />
  <row Id="12398" PostHistoryTypeId="3" PostId="6240" RevisionGUID="85a58751-8d41-41ce-9671-eefdccbb97a9" CreationDate="2010-08-28T15:17:26.997" UserId="952" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="12399" PostHistoryTypeId="2" PostId="6241" RevisionGUID="3341b524-9330-4c62-8f3b-203bdd9dbc21" CreationDate="2010-08-28T15:26:47.703" UserId="1393" Text="Oh absolutely, you certainly don't want to sharpen a kitchen knife on a 200 grit stone! You'll want one medium stone in case you ever need to remove a nick or something (but then you should probably take your knife to a pro at that point), and then probably like 2000-4000-6000 grits for routine polishing. (Note Japanese grit numbers are different than American oil stones)." />
  <row Id="12400" PostHistoryTypeId="5" PostId="6240" RevisionGUID="15d97baf-c10f-4c71-859f-1f1770ee365e" CreationDate="2010-08-28T15:28:28.543" UserId="952" Comment="deleted 1 characters in body" Text="Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking one can expect that a kitchen knive is much less heavily used than say for example a pocket knive used to cut wood or carpenter tools so I suppose for a kitchen knive there is no need for very coarse stones say below 200. Am I wrong here?" />
  <row Id="12401" PostHistoryTypeId="2" PostId="6242" RevisionGUID="812a4f29-9e24-4ba2-8f49-2d1b33e3da22" CreationDate="2010-08-28T15:39:35.433" UserId="952" Text="I want to buy a good all-purpose Chef's knive and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the knive. Therefore I'd like some advice on what the chances are of ruining a knive with a waterstone and on how much money I should spend. Please note that I do plan to practise my sharpening technique on a cheap knive until I'm reasonably satisfied that I know what I'm doing. " />
  <row Id="12402" PostHistoryTypeId="1" PostId="6242" RevisionGUID="812a4f29-9e24-4ba2-8f49-2d1b33e3da22" CreationDate="2010-08-28T15:39:35.433" UserId="952" Text="How much money should I spend on my first good knive?" />
  <row Id="12403" PostHistoryTypeId="3" PostId="6242" RevisionGUID="812a4f29-9e24-4ba2-8f49-2d1b33e3da22" CreationDate="2010-08-28T15:39:35.433" UserId="952" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="12406" PostHistoryTypeId="10" PostId="6242" RevisionGUID="9392797f-d39c-49d6-80dd-d0fa75161f5b" CreationDate="2010-08-28T15:45:21.980" UserId="60" CloseReasonId="7" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12408" PostHistoryTypeId="5" PostId="6210" RevisionGUID="a2e70c2d-6906-4c5c-a23e-c93bbc1dffc3" CreationDate="2010-08-28T16:26:29.973" UserId="41" Comment="added 7 characters in body" Text="Food and Cooking - Stack Exchange is for &lt;span class=&quot;revision-comment&quot;&gt;professional and amateur cooks and chefs&lt;/span&gt;, and anyone else who works in the kitchen or is interested in preparing and serving delicious meals.&#xA;&#xA;If you have a question about:&#xA;&#xA;  * Cooking &amp; food preparation methods&#xA;  * Kitchen equipment&#xA;  * Food handling and storage&#xA;  * Ingredient selection and use&#xA;  * Recipe comprehension, improvement, and repairs&#xA;&#xA;...then you've come to the right place - we want to help you!&#xA;&#xA;&lt;h2&gt;What about other food-related questions?&lt;/h2&gt;&#xA;&#xA;Please note that the following subjects are considered &lt;span class=&quot;revision-comment&quot;&gt;off-topic&lt;/span&gt; here:&#xA;&#xA;  * Recipe swapping *(&quot;I need a recipe for banana cream pie!&quot;)*&#xA;  * General health and diet issues&#xA;  * Career advice&#xA;  * Wine-making, Brewing, Distillation and Fermentation" />
  <row Id="12409" PostHistoryTypeId="5" PostId="3161" RevisionGUID="7c09a274-067d-411a-a0be-1ca7061313a0" CreationDate="2010-08-28T16:44:27.337" UserId="183" Comment="Space" Text="The names are used for different stages of caramelization of white or brown sugar:&#xD;&#xA;&#xD;&#xA;Butterscotch = caramelized brown sugar  239&amp;deg;F-257&amp;deg;F (115&amp;deg;C - 125&amp;deg;C)  &#xD;&#xA;Toffee = brown sugar caramelized to hard crack stage 302&amp;deg;F-320&amp;deg;F (150&amp;deg;C - 160&amp;deg;C)    &#xD;&#xA;Caramel = white sugar heated to the point it browns, which starts at 338&amp;deg;F (170&amp;deg;C)&#xD;&#xA;&#xD;&#xA;The _-scotch_ in the butterscotch has nothing to do with alcoholic drink and the [Wikipedia lists a few theories][1] of why it has that name.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Butterscotch#History" />
  <row Id="12410" PostHistoryTypeId="2" PostId="6243" RevisionGUID="d51bf013-ed7f-4d80-a716-2ba9f08db64a" CreationDate="2010-08-28T17:12:33.897" UserId="923" Text="I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper.&#xD;&#xA;&#xD;&#xA;It always turns out tasting great, but it is often times really soggy.&#xD;&#xA;&#xD;&#xA;Is there any way to pan fry the zucchini without making it soggy?&#xD;&#xA;&#xD;&#xA;(Also, is 'pan fry' the correct term?)" />
  <row Id="12411" PostHistoryTypeId="1" PostId="6243" RevisionGUID="d51bf013-ed7f-4d80-a716-2ba9f08db64a" CreationDate="2010-08-28T17:12:33.897" UserId="923" Text="How can I pan fry zucchini without making it soggy?" />
  <row Id="12412" PostHistoryTypeId="3" PostId="6243" RevisionGUID="d51bf013-ed7f-4d80-a716-2ba9f08db64a" CreationDate="2010-08-28T17:12:33.897" UserId="923" Text="&lt;frying&gt;&lt;texture&gt;&lt;zucchini&gt;" />
  <row Id="12413" PostHistoryTypeId="2" PostId="6244" RevisionGUID="36736121-184d-4359-8efb-4e7e05a76c97" CreationDate="2010-08-28T17:22:55.487" UserId="1393" Text="The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely." />
  <row Id="12414" PostHistoryTypeId="5" PostId="6164" RevisionGUID="c560104e-176b-4737-bfc7-4216f667ba00" CreationDate="2010-08-28T17:28:06.147" UserId="1229" Comment="added 33 characters in body" Text="For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot?" />
  <row Id="12415" PostHistoryTypeId="2" PostId="6245" RevisionGUID="05181a17-b143-4ea3-8dee-88ff3406e2d9" CreationDate="2010-08-28T17:36:12.507" UserId="1229" Text="I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast.&#xD;&#xA;&#xD;&#xA;How much fresh yeast should I use, knowing the quantity of dry yeast?" />
  <row Id="12416" PostHistoryTypeId="1" PostId="6245" RevisionGUID="05181a17-b143-4ea3-8dee-88ff3406e2d9" CreationDate="2010-08-28T17:36:12.507" UserId="1229" Text="How much fresh yeast should I use if I want to use it instead of dry yeast?" />
  <row Id="12417" PostHistoryTypeId="3" PostId="6245" RevisionGUID="05181a17-b143-4ea3-8dee-88ff3406e2d9" CreationDate="2010-08-28T17:36:12.507" UserId="1229" Text="&lt;baking&gt;&lt;yeast&gt;" />
  <row Id="12418" PostHistoryTypeId="2" PostId="6246" RevisionGUID="7c62e711-b7fb-4644-91fc-8bbefd908ca8" CreationDate="2010-08-28T17:41:57.990" UserId="1670" Text="I grew up with and learned to cook on a resistive element (traditional electric) stove, since then I've lived in apartments with gas, owned a glass top resistive model and stayed for a couple of months in a Japanese apartment with on inductive stove.&#xD;&#xA;&#xD;&#xA;* Resistive element&#xD;&#xA; - Many have relatively low power (though high power unit have always been available if you had the money)&#xD;&#xA; - Slow to heat up and cool down, and no visual feedback of just how much heat you are using means that you have to &quot;get to know&quot; a stove before you can get good control.&#xD;&#xA; - I find the coils models to require a lot of cleaning, the glass top ones need regular cleaning and occasional heavy (but careful, non-abrasive) scrubbing&#xD;&#xA; - So-so with woks&#xD;&#xA;* Gas&#xD;&#xA;  - Powerful *and* with visual feedback that mean I get good control of the heat on a new stove almost immediately&#xD;&#xA;  - Fast on, fairly fast off (the iron grid hold some heat)&#xD;&#xA;  - Works really well with woks&#xD;&#xA;  - Works when the power is off, though you may have to light it with a match (it is sometimes hard to safely hand light the oven)&#xD;&#xA;  - Bigger fire hazard than other stoves, gas leak hazard (modern models are better about this)&#xD;&#xA;* Induction&#xD;&#xA;  - Pretty fast.&#xD;&#xA;  - Cleaning is like other glass top models&#xD;&#xA;  - Not every pan will work. Stick with iron or steel.&#xD;&#xA;  - Probably the safest&#xD;&#xA;  - Very efficient&#xD;&#xA;  - Don't know how these perform with woks (as there wasn't one there) but I'm betting on &quot;not well&quot;.&#xD;&#xA;  - An unexpected benefit in *small* kitchens is that you can keep ramkins with ingredients on the cooktop as you work and drop a cutting board onto the cooktop almost immediately after taking a pan off the &quot;heat&quot;.&#xD;&#xA;&#xD;&#xA;I have been happiest with gas, and nearly as happy with any glass topped electric model (but the wok thing would be an issue for me when looking to buy)." />
  <row Id="12419" PostHistoryTypeId="16" PostId="6246" RevisionGUID="7c62e711-b7fb-4644-91fc-8bbefd908ca8" CreationDate="2010-08-28T17:41:57.990" UserId="-1" />
  <row Id="12425" PostHistoryTypeId="2" PostId="6248" RevisionGUID="ef5483bc-4e4b-47d1-8efd-a1d9f80c4404" CreationDate="2010-08-28T18:08:29.563" UserId="641" Text="Look at: http://whatscookingamerica.net/Bread/yeastbreadtip.htm&#xD;&#xA;&#xD;&#xA;&gt; **Conversion Measurements for Using Different Yeasts in Recipes:**&#xD;&#xA;&gt; &#xD;&#xA;&gt;     Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast.&#xD;&#xA;&gt; &#xD;&#xA;&gt;     Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast.&#xD;&#xA;&gt; &#xD;&#xA;&gt;     Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast." />
  <row Id="12426" PostHistoryTypeId="2" PostId="6249" RevisionGUID="5e812c17-4a77-4eff-b371-91ca7abfef11" CreationDate="2010-08-28T18:15:45.797" UserId="2230" Text="The one benefit that everyone has missed is that the rice cooker leaves a very thin layer of rice in the bottom which is coveted by every golden retriever in the country. Our dogs love our rice cooker!" />
  <row Id="12427" PostHistoryTypeId="2" PostId="6250" RevisionGUID="be4c12ae-933c-4f53-bf1a-1107755c7ae9" CreationDate="2010-08-28T18:21:03.990" UserId="2230" Text="Make sure you use freezer tempered jar (freeze-safe) and always leave plenty of room at the top of the jar to leave room for the jam to expand as it freezes." />
  <row Id="12428" PostHistoryTypeId="2" PostId="6251" RevisionGUID="eea5c4a8-3f76-4659-a6a3-d260deceaf09" CreationDate="2010-08-28T18:24:26.670" UserId="2230" Text="I have tried this, but not in a bottle, only in icecube containers. They are ok for putting in something like gravy or a bolognaise but I wouldn't use it in anything where wine is a main ingredient, like Coq au Vin.  " />
  <row Id="12429" PostHistoryTypeId="2" PostId="6252" RevisionGUID="a8578122-594f-4fe9-8c6c-6fd1f3e2f555" CreationDate="2010-08-28T18:24:30.490" UserId="641" Text="[This][1] is the best info I could find.&#xD;&#xA;&#xD;&#xA;Also look at [Kitchen-Confidential-Adventures-Culinary-Underbelly][2] from Anthony Bourdain:&#xD;&#xA;&#xD;&#xA;How to Cook Like the Pros Unless you're one of us already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What I want to eat is home cooking, somebody's - anybody's - mother's or grandmother's food. A simple pasta pomodoro made with love, a clumsily thrown-together tuna casserole, roast beef with Yorkshire pudding, all of this is pure exotica to me, even when I've been neck-deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, 'This must seem pretty ordinary for a chef . . .' She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were - being, as they were, blessedly devoid of truffles or truffle oil.&#xD;&#xA;&#xD;&#xA;Let's talk about tools first. What do we have in our kitchens that you probably don't? The joke is that many of our stock items - herb oils, crushed spices, chiffonaded parsley, pured starches and veggies - are often made with home-model equipment, just like yours. I may have a 25-quart professional Hobart mixer and an ultra-large Robot-Coupe, but chances are I used a home blender to make that lovely roast red pepper coulis dotted with bright green basil oil drizzled around your plate. So, what do you absolutely need?&#xD;&#xA;&#xD;&#xA;You need, for God's sake, a decent chef's knife. No con foisted on the general public is so atrocious, so wrongheaded, or so widely believed as the one that tells you you need a full set of specialized cutlery in various sizes. I wish sometimes I could go through the kitchens of amateur cooks everywhere just throwing knives out from their drawers - all those medium-size 'utility' knives, those useless serrated things you see advertised on TV, all that hard-to-sharpen stainless-steel garbage, those ineptly designed slicers - not one of the damn things could cut a tomato. Please believe me, here's all you will ever need in the knife department: ONE good chef's knife, as large as is comfortable for your hand. Brand name? Okay, most talented amateurs get a boner buying one of the old-school professional high-carbon stainless knives from Germany or Austria, like a Henkel or Wusthof, and those are fine knives, if heavy. High carbon makes them slightly easier to sharpe! n, and stainless keeps them from getting stained and corroded. They look awfully good in the knife case at the store, too, and you send the message to your guests when flashing a hundred-dollar hunk of Solingen steel that you take your cooking seriously. But do you really need something so heavy? So expensive? So difficult to maintain (which you probably won't)? Unless you are really and truly going to spend fifteen minutes every couple of days working that blade on an oiled carborundum stone, followed by careful honing on a diamond steel, I'd forgo the Germans.&#xD;&#xA;&#xD;&#xA;Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives, a very good Japanese product which has - in addition to its many other fine qualities - the added attraction of looking really cool.&#xD;&#xA;&#xD;&#xA;Global makes a lot of knives in different sizes, so what do you need? One chef's knife. This should cut just about anything you might work with, from a shallot to a watermelon, an onion to a sirloin strip. Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger. This isn't difficult; buy a few rutabagas or onions - they're cheap - and practice on them. Nothing will set you apart from the herd quicker than the ability to handle a chef's knife properly. If you need instruction on how to handle a knife without lopping off a finger, I recommend Jacques Pepin's La Technique.&#xD;&#xA;&#xD;&#xA;Okay, there are a couple of other knives you might find useful. I carry a flexible boning knife, also made by the fine folks at Global, because I fillet the occasional fish, and because with the same knife I can butcher whole tenderloins, bone out legs of lamb, French-cut racks of veal and trim meat. If your butcher is doing all the work for you you can probably live without one. A paring knife comes in handy once in a while, if you find yourself tourneing vegetables, fluting mushrooms and doing the kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that?&#xD;&#xA;&#xD;&#xA;A genuinely useful blade, however, and one that is increasingly popular with my cronies in the field, is what's called an offset serrated knife . It's basically a serrated knife set into an ergonomic handle; it looks like a 'Z' that's been pulled out and elongated. This is a truly cool item which, once used, becomes indispensable. As the handle is not flush with the blade, but raised away from the cutting surface, you can use it not only for your traditional serrated blade needs - like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.reluctantgourmet.com/chef_knife.htm&#xD;&#xA;  [2]: http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/product-description/0060934913" />
  <row Id="12430" PostHistoryTypeId="2" PostId="6253" RevisionGUID="70e29de0-c770-4d86-bc37-fd2c0129d6f4" CreationDate="2010-08-28T18:31:25.647" UserId="641" Text="Two methods that work great. &#xD;&#xA;&#xD;&#xA;1: Put the garlic cloves into lukewarm water and wait 20-30 minutes. &#xD;&#xA;&#xD;&#xA;2: Put the garlic cloves into a tupperware and shake. &#xD;&#xA;&#xD;&#xA;I'd use method one for peeling large badges of garlic that you can store in the fridge for a couple of weeks, and method two for immediate use." />
  <row Id="12431" PostHistoryTypeId="5" PostId="771" RevisionGUID="002f1f84-2bbf-4a1c-af6d-24f5ece68210" CreationDate="2010-08-28T18:37:26.100" UserId="178" Comment="Adding some emphasis to counter the terrible &quot;add oil&quot; advice." Text="## Don't add oil, it's unnecessary and just adds fat to your pasta. ##&#xD;&#xA;&#xD;&#xA;A better solution is to fix your timing issues by cooking the pasta later. Put the water on to boil before your sauce is done, but don't actually put the pasta in until the sauce is ready to go. Then, lower the heat on the sauce to keep it warm as the pasta cooks (which is only about 8 to 12 minutes, depending on the thickness and cut).&#xD;&#xA;&#xD;&#xA;I also add a small amount of sauce to the pasta before serving it, which helps keep things loose once I've plated.&#xD;&#xA;&#xD;&#xA;Additionally, as with most things, price makes a difference. Getting higher quality pasta will have an effect on the stickiness of the end product." />
  <row Id="12432" PostHistoryTypeId="2" PostId="6254" RevisionGUID="ac9f7de7-362e-432a-b902-2cee7c244b92" CreationDate="2010-08-28T18:53:10.597" UserId="2230" Text="I leave them in but warn your guests or whoever is eating it that they are there so they don't have any nasty surprises!" />
  <row Id="12433" PostHistoryTypeId="2" PostId="6255" RevisionGUID="fe016732-f2f7-40fc-89d2-93aa1e13c96e" CreationDate="2010-08-28T19:06:47.130" UserId="2230" Text="I have used a frozen pot for a year an it was still good. I threw it out after that just in case!" />
  <row Id="12434" PostHistoryTypeId="2" PostId="6256" RevisionGUID="2b3819a0-20cd-4008-9a7f-a8d428edd85c" CreationDate="2010-08-28T19:09:15.503" UserId="1684" Text="Besides a good sharp blade and a solid comfortable grip, your preference for heavier vs. lighter blades will determine your choice. That said, over the years CooksIllustrated / America's Test Kitchen has [reviewed knives][1] and consistently recommended the inexpensive **[Victorinox (Victorinox Forschner) Fibrox 8-Inch Chef's Knife][2]**, particularly if the question is &quot;*what one knife should i buy?*&quot; Top-quality at a bargain price.&#xD;&#xA;&#xD;&#xA;Even when reviewing more expensive [&quot;innovative&quot; chef's knives][3], they still found little to justify the additional cost. Reviews of [hybrid chef's knives][4] produced some standouts, for a cost. The final results are on the pay side of their site, but you can get the jist of it from the free articles.&#xD;&#xA;&#xD;&#xA;**What to look for?** From the [reviews][5]:&#xD;&#xA;&#xD;&#xA;&gt; We want one that's versatile enough to handle almost any cutting task, whether it's mincing delicate herbs or cutting through meat and bones. We want a sharp blade that slices easily, without requiring a lot of force. We want a comfortable handle that doesn't hurt our hands or get slippery when wet or greasy.&#xD;&#xA;&#xD;&#xA;and&#xD;&#xA;&#xD;&#xA;&gt; A good handle should virtually disappear in your grip, making the knife the oft-cited &quot;extension of your hand.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/equipment/overview.asp?docid=10261&#xD;&#xA;  [2]: http://amzn.com/B000638D32&#xD;&#xA;  [3]: http://www.cooksillustrated.com/equipment/overview.asp?docid=10642&#xD;&#xA;  [4]: http://www.cooksillustrated.com/equipment/overview.asp?docid=20986&#xD;&#xA;  [5]: http://www.cooksillustrated.com/equipment/overview.asp?docid=10642" />
  <row Id="12435" PostHistoryTypeId="2" PostId="6257" RevisionGUID="e4117be9-f818-4e01-88e6-cf5b905f9dd2" CreationDate="2010-08-28T19:46:43.667" UserId="2233" Text="lay down a knife horizontaly on the cloves and hit it. This will break the clove a bit. Now cut the top, and then the bottom and the shell will be gone. " />
  <row Id="12436" PostHistoryTypeId="6" PostId="6164" RevisionGUID="a43d9789-2afb-49e3-bc27-a74267053708" CreationDate="2010-08-28T20:02:19.773" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;equipment&gt;" />
  <row Id="12437" PostHistoryTypeId="6" PostId="6158" RevisionGUID="17d8baad-48c6-4d24-b3f8-b7f73dc3a7c4" CreationDate="2010-08-28T20:02:38.057" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="12438" PostHistoryTypeId="6" PostId="28" RevisionGUID="8e9da608-9ade-4254-8711-61dcc4c6aa34" CreationDate="2010-08-28T20:06:42.173" UserId="364" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;fats&gt;" />
  <row Id="12439" PostHistoryTypeId="5" PostId="3977" RevisionGUID="c49b9600-358f-486a-8f3a-bcf974cfb1f3" CreationDate="2010-08-28T20:07:24.577" UserId="364" Comment="added 5 characters in body; edited tags" Text="&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [What&amp;rsquo;s the proper way to dispose of used fats &amp;amp; oils?](http://cooking.stackexchange.com/questions/3734/whats-the-proper-way-to-dispose-of-used-fats-oils)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;&#xD;&#xA;Whenever I cook meat with excessive grease, I drain it into a jar. I don't want to pour it down the drain for various reasons. The jar is finally reaching capacity and I wanted to know what can I do with it, other than throw it out. Is there anything? Can I compost it for plants?&#xD;&#xA;&#xD;&#xA;Contents are pork and beef grease from cooking pork chops, bacon, ground beef, etc. Collected over the period of a year or so under my sink in an old apple sauce jar." />
  <row Id="12440" PostHistoryTypeId="6" PostId="3977" RevisionGUID="c49b9600-358f-486a-8f3a-bcf974cfb1f3" CreationDate="2010-08-28T20:07:24.577" UserId="364" Comment="added 5 characters in body; edited tags" Text="&lt;beef&gt;&lt;pork&gt;&lt;fats&gt;&lt;disposal&gt;" />
  <row Id="12441" PostHistoryTypeId="2" PostId="6258" RevisionGUID="13cc2f4d-aa83-4c0a-abb0-c9f08b884e99" CreationDate="2010-08-28T20:08:03.607" UserId="177" Text="I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about two weeks?" />
  <row Id="12442" PostHistoryTypeId="1" PostId="6258" RevisionGUID="13cc2f4d-aa83-4c0a-abb0-c9f08b884e99" CreationDate="2010-08-28T20:08:03.607" UserId="177" Text="Is it possible to freeze chocolate covered ants?" />
  <row Id="12443" PostHistoryTypeId="3" PostId="6258" RevisionGUID="13cc2f4d-aa83-4c0a-abb0-c9f08b884e99" CreationDate="2010-08-28T20:08:03.607" UserId="177" Text="&lt;chocolate&gt;" />
  <row Id="12444" PostHistoryTypeId="5" PostId="6240" RevisionGUID="9fb4031c-5fdf-4c3a-9722-0d4cbb6b722f" CreationDate="2010-08-28T20:11:20.797" UserId="364" Comment="Grammar" Text="Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is much less heavily used than say, for example, carpenter tools or a pocket knife used to cut wood. I suppose for a kitchen knife there is no need for very coarse stones (say, below 200). Am I wrong here?" />
  <row Id="12445" PostHistoryTypeId="2" PostId="6259" RevisionGUID="d21645b2-ea8a-4e3d-b46a-bbcc9d0139f8" CreationDate="2010-08-28T20:15:02.210" UserId="60" Text="You probably don't even need to freeze them. Chocolate has a very long shelf life in your pantry, from 1-2 years depending on fat/milk content.&#xD;&#xA;&#xD;&#xA;You can freeze it, but it may affect the texture or appearance." />
  <row Id="12447" PostHistoryTypeId="2" PostId="6260" RevisionGUID="629418dc-cf8a-47e3-9a81-e11dc8c3d72c" CreationDate="2010-08-28T20:32:55.360" UserId="1366" Text="In North America (i.e. U.S. and Canada), a typical supper progression is as follows:&#xD;&#xA;&#xD;&#xA; * Appetizer (optional)&#xD;&#xA; * Salad or Soup&#xD;&#xA; * Main course (which is called &quot;entree&quot; -- in Europe, &quot;entree&quot; means starter)&#xD;&#xA; * Dessert (pies, ice cream, etc.)&#xD;&#xA;&#xD;&#xA;**My question**: How did we end up this progression? Did we inherit this from the British? The French? Or the early settlers?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The reason I ask is because Italian meal progressions aren't like this at all. There go for the primi, secondi, but typically no dessert (well, if they do choose to  have dessert, it's usually something light like fruit; never pies or cakes). Pastries/biscotti are eaten at tea-time.&#xD;&#xA;&#xD;&#xA;The Italian progression makes a lot of sense to me. Tea time (around 4-5 pm) is just ideal for a little something before dinner. As for dessert, it doesn't make sense to eat something as heavy as cake or pies after a full meal. For me, eating sweets when one is stuffed takes away from the enjoyment of the sweets. In my own culture, we don't have tea-time, and we don't eat dessert. The main course is the prima donna at supper time, and we don't feel a need to supplement it with anything else." />
  <row Id="12448" PostHistoryTypeId="1" PostId="6260" RevisionGUID="629418dc-cf8a-47e3-9a81-e11dc8c3d72c" CreationDate="2010-08-28T20:32:55.360" UserId="1366" Text="From which culture did our North American meal progression (soup/salad/appetizer + meal + dessert) come from?" />
  <row Id="12449" PostHistoryTypeId="3" PostId="6260" RevisionGUID="629418dc-cf8a-47e3-9a81-e11dc8c3d72c" CreationDate="2010-08-28T20:32:55.360" UserId="1366" Text="&lt;food-culture&gt;" />
  <row Id="12450" PostHistoryTypeId="2" PostId="6261" RevisionGUID="5e058ed7-52fd-4e6b-b0b0-ac3c69e11949" CreationDate="2010-08-28T20:52:21.593" UserId="183" Text="The basic principle of serving a dish at a time is called *Russian Service* by the French, who started using it in the early 1800s.  The particular order of the dishes has changed with the times and with theories of how meals should be served. The book _Arranging the Meal_ by Flandrin describes the history of these changing fashions.&#xD;&#xA;&#xD;&#xA;The order used in the US, surprisingly, is based on a the Italian version of Russian Service." />
  <row Id="12451" PostHistoryTypeId="2" PostId="6262" RevisionGUID="df47f122-0658-4bb8-abd0-8fe8a68f45f2" CreationDate="2010-08-28T20:52:37.100" UserId="522" Text="What do I do when I smell something burning in my pot of gravy? Stirring is the best way to prevent this but what if some charring has already taken place? Wouldn't it be better *not* to stir to avoid mixing in the charred portion? What is the best way to handle this emergency? &#xD;&#xA;&#xD;&#xA;PS: What I'm asking here is quite different from: [How do I get the burnt aroma off burnt food?][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1032/how-do-i-get-the-burnt-aroma-off-burnt-food" />
  <row Id="12452" PostHistoryTypeId="1" PostId="6262" RevisionGUID="df47f122-0658-4bb8-abd0-8fe8a68f45f2" CreationDate="2010-08-28T20:52:37.100" UserId="522" Text="Smell Something Burning. Course of action?" />
  <row Id="12453" PostHistoryTypeId="3" PostId="6262" RevisionGUID="df47f122-0658-4bb8-abd0-8fe8a68f45f2" CreationDate="2010-08-28T20:52:37.100" UserId="522" Text="&lt;boiling&gt;&lt;temperature&gt;&lt;smell&gt;&lt;heat&gt;" />
  <row Id="12454" PostHistoryTypeId="2" PostId="6263" RevisionGUID="562bc3cd-60a4-4460-8d82-fbb17518d612" CreationDate="2010-08-28T21:01:58.433" UserId="1259" Text="I don't worry about the ratio at all when I cook brown rice. I find the following pretty bullet proof:&#xD;&#xA;&#xD;&#xA; - Fill with enough water that it won't all evaporate / absorb and bring to a boil. &#xD;&#xA; - Add brown rice and simmer 30 minutes. &#xD;&#xA; - Drain the rice and &#xD;&#xA; - Put it back on in a steamer basket to steam for 10 minutes. &#xD;&#xA;&#xD;&#xA;Great quality and a very consistent result. " />
  <row Id="12455" PostHistoryTypeId="2" PostId="6264" RevisionGUID="5a7132ef-c1a1-4ded-b417-41f7d4103601" CreationDate="2010-08-28T22:03:15.133" UserId="1393" Text="So with gravy, you are talking about a scorched taste. Once you smell it, it is probably too late to salvage it. If you want to try, the best course of action is to remove it from the heat (obviously) and carefully ladle off as much of the top of the pan as you can, leaving the scorched part on the bottom. Then taste what you ladled off and see if it is really edible. In my experience, people try to convince themselves that the scorched flavor isn't really there, but it is, and once it is, all is lost." />
  <row Id="12456" PostHistoryTypeId="2" PostId="6265" RevisionGUID="cd1f1796-5fa4-4602-9d48-b63812f6efe6" CreationDate="2010-08-28T22:16:31.700" UserId="60" Text="I've always wondered this. Is there a collective set of seasonings that equal &quot;ranch&quot;?" />
  <row Id="12457" PostHistoryTypeId="1" PostId="6265" RevisionGUID="cd1f1796-5fa4-4602-9d48-b63812f6efe6" CreationDate="2010-08-28T22:16:31.700" UserId="60" Text="What seasonings give ranch dressing its distinctive flavor?" />
  <row Id="12458" PostHistoryTypeId="3" PostId="6265" RevisionGUID="cd1f1796-5fa4-4602-9d48-b63812f6efe6" CreationDate="2010-08-28T22:16:31.700" UserId="60" Text="&lt;seasoning&gt;&lt;salad-dressing&gt;" />
  <row Id="12459" PostHistoryTypeId="2" PostId="6266" RevisionGUID="9c7698c4-88c8-43fc-bc2d-7b8fc8bd1a09" CreationDate="2010-08-28T22:19:10.193" UserId="1963" Text="I just bought a pack of bok choy that I want to steam inside a bag along with some halibut.  How should I cut it up before putting it in the bag?  Would the preparation be different if I was cooking it for stir-fry (or something else)?&#xD;&#xA;&#xD;&#xA;Should I separate the white stem from the leaf and eat both?  Won't the leaf cook much faster than the rib?  How much of the stem should be eaten?&#xD;&#xA;&#xD;&#xA;Also, this isn't the &quot;baby&quot; bok choy, the shape is more like a head of romaine." />
  <row Id="12460" PostHistoryTypeId="1" PostId="6266" RevisionGUID="9c7698c4-88c8-43fc-bc2d-7b8fc8bd1a09" CreationDate="2010-08-28T22:19:10.193" UserId="1963" Text="How should I prepare Bok Choy before I cook it?" />
  <row Id="12461" PostHistoryTypeId="3" PostId="6266" RevisionGUID="9c7698c4-88c8-43fc-bc2d-7b8fc8bd1a09" CreationDate="2010-08-28T22:19:10.193" UserId="1963" Text="&lt;preparation&gt;&lt;vegetables&gt;" />
  <row Id="12462" PostHistoryTypeId="2" PostId="6267" RevisionGUID="620c78f0-d401-4700-b81d-6def83696f6f" CreationDate="2010-08-28T22:22:26.763" UserId="177" Text="I've seen recipes that call for different variations of boiling, soaking overnight, room temperature soaking for 48 hours - is there a technique that seems to work well to make Iced Tea consistently?" />
  <row Id="12463" PostHistoryTypeId="1" PostId="6267" RevisionGUID="620c78f0-d401-4700-b81d-6def83696f6f" CreationDate="2010-08-28T22:22:26.763" UserId="177" Text="What is a good technique to make Iced Tea?" />
  <row Id="12464" PostHistoryTypeId="3" PostId="6267" RevisionGUID="620c78f0-d401-4700-b81d-6def83696f6f" CreationDate="2010-08-28T22:22:26.763" UserId="177" Text="&lt;technique&gt;&lt;tea&gt;" />
  <row Id="12465" PostHistoryTypeId="2" PostId="6268" RevisionGUID="fa3ed586-1b76-4c84-a98d-4267e7faae92" CreationDate="2010-08-28T22:25:28.180" UserId="1963" Text="I always thought it was the combination of mayonnaise and sour cream (or something like buttermilk) that gives ranch dressing that ever so slightly tang to it.&#xD;&#xA;&#xD;&#xA;Then add in the seasonings like dill, pepper, and garlic and onion and you've got yourself something delicious." />
  <row Id="12466" PostHistoryTypeId="10" PostId="6267" RevisionGUID="c04309b1-f414-4ee8-bcd4-7b0568698620" CreationDate="2010-08-28T22:38:48.470" UserId="60" CloseReasonId="3" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12467" PostHistoryTypeId="5" PostId="6267" RevisionGUID="91133c9e-c5fd-4d8f-b28a-e6decddb9508" CreationDate="2010-08-28T23:00:05.743" UserId="1393" Comment="modified to request pros and cons" Text="I've seen recipes that call for different variations of boiling, soaking overnight, room temperature soaking for 48 hours - what are the pros and cons of these techniques?" />
  <row Id="12468" PostHistoryTypeId="5" PostId="3736" RevisionGUID="fe0b799e-e144-4c1f-bfbf-59ccad4f4289" CreationDate="2010-08-29T00:15:10.110" UserId="67" Comment="fixed typo" Text="**Never** down the drain.  We've had a few incidents in my neighborhood where the sewer pipes were clogged with fat, and a few people's basements flooded with sewage as a result.&#xD;&#xA;&#xD;&#xA;For fats that solidify, let them do so, then pitch them in your regular garbage.  Chill it in the fridge if you need to get it to harden up.  For ones that don't, I put them into a sealable bottle, and pitch them that way, but it's possible that your area might take it as part of a recycling effort.&#xD;&#xA;&#xD;&#xA;(ours does for motor oil; I've never checked at the drop off site if they take cooking oils or not).&#xD;&#xA;&#xD;&#xA;**update** : I was answering this assuming this was a question for home chefs; for restaurants, some places (eg, the state of Maryland) require a system for catching grease that's been washed down the sink.  It's my understanding that they're fairly expensive (a couple thousand dollars US), but the fines for not having one installed may be even more, and they won't let new restaurants open without one." />
  <row Id="12469" PostHistoryTypeId="5" PostId="6261" RevisionGUID="7d34f41d-075c-486c-964c-ac238099061e" CreationDate="2010-08-29T00:22:53.717" UserId="446" Comment="removed one word typo" Text="The basic principle of serving a dish at a time is called *Russian Service* by the French, who started using it in the early 1800s.  The particular order of the dishes has changed with the times and with theories of how meals should be served. The book _Arranging the Meal_ by Flandrin describes the history of these changing fashions.&#xD;&#xA;&#xD;&#xA;The order used in the US, surprisingly, is based on a Italian version of Russian Service." />
  <row Id="12470" PostHistoryTypeId="5" PostId="6143" RevisionGUID="cbef3197-b915-4593-b9ce-6a25c7ef31de" CreationDate="2010-08-29T00:26:00.830" UserId="104" Comment="added 29 characters in body" Text="You can make your own ginger ale.&#xD;&#xA;&#xD;&#xA;Grate 1.5 ounces of the ginger into a pan with 3/4 cup of sugar and a cup of water.&#xD;&#xA;Bring to a boil and then let cool.&#xD;&#xA;Strain out the solids.&#xD;&#xA;Put the syrup along with the juice of one lemon into a 2 liter soda bottle.&#xD;&#xA;Fill the bottle with water.&#xD;&#xA;Add 1/8 tsp of yeast.&#xD;&#xA;Put the cap on the bottle and let sit at room temp for up to 48 hours until the bottle gets rock hard.&#xD;&#xA;Put it in to the refrigerator to cool.&#xD;&#xA;Drink and enjoy your own ginger ale." />
  <row Id="12471" PostHistoryTypeId="6" PostId="6260" RevisionGUID="becb6542-593d-4cae-b537-77bb4deb0c0f" CreationDate="2010-08-29T00:42:14.207" UserId="41" Comment="edited tags" Text="&lt;menu-planning&gt;&lt;food-culture&gt;" />
  <row Id="12472" PostHistoryTypeId="2" PostId="6269" RevisionGUID="68f752e4-9ded-4003-9959-80eb384b5c12" CreationDate="2010-08-29T01:01:35.140" UserId="668" Text="I grew my own tomatoes this year and had success with making my own salsa.  Do you need a pressure cooker to can home-made salsa?" />
  <row Id="12473" PostHistoryTypeId="1" PostId="6269" RevisionGUID="68f752e4-9ded-4003-9959-80eb384b5c12" CreationDate="2010-08-29T01:01:35.140" UserId="668" Text="Do you need a pressure cooker to can home-made salsa?" />
  <row Id="12474" PostHistoryTypeId="3" PostId="6269" RevisionGUID="68f752e4-9ded-4003-9959-80eb384b5c12" CreationDate="2010-08-29T01:01:35.140" UserId="668" Text="&lt;storage-method&gt;&lt;salsa&gt;" />
  <row Id="12475" PostHistoryTypeId="2" PostId="6270" RevisionGUID="592286a3-2e5b-4d92-87c9-8fbef06c02a5" CreationDate="2010-08-29T01:12:25.463" UserId="67" Text="I've never tried steaming bok choy, but yes, the ribs and leafy bits cook at different speeds.&#xD;&#xA;&#xD;&#xA;For stir frys I trim the bottom so the ribs come free, clean off any dirt that's gotten trapped in between, then stack up the leaves and cut the leaves from the ribs.  I slice the ribs into about 5mm / 3/16&quot; slices, and add them towards the end; the leaves I cut into ribbons (perpendicular to the ribs), and stir them in at the last second, so they barely cook.  The center I just chop the top off the leafy bit, and slice the more rib-like bits a litte larger than the rest of the ribs (they're thinner, so cook faster).&#xD;&#xA;&#xD;&#xA;As I've never tried steaming it, and I don't tend to cook in bags (except for silver turtles when camping), this is going to be a complete guess.  Now, it tastes fine al dente, so you could leave the ribs as large as I use for a stir fry, but en papillote tends to be fancier cooking, so I'd probably try for maybe 1/6&quot; slices or a little thicker (maybe 2-3mm), and if you had a mandoline so they all came out even, that'd be great.  I'd still cut the leaves into ribbons, just because it's easier to eat than a huge intact leaf.&#xD;&#xA;&#xD;&#xA;I'd assume that the leaves would cook at a similar rate as spinich, and the ribs closer to fennel, if that helps at all." />
  <row Id="12476" PostHistoryTypeId="2" PostId="6271" RevisionGUID="e15ae35d-b45d-4a36-bba4-20ebb632792d" CreationDate="2010-08-29T01:16:24.013" UserId="1670" Text="Most salsas are pretty acidic. If that is the case with this one you should be able to safely can it without a pressure canner." />
  <row Id="12477" PostHistoryTypeId="2" PostId="6272" RevisionGUID="dd7efc96-e2dc-45f9-83fc-7a5983e3f43e" CreationDate="2010-08-29T02:14:40.663" UserId="2232" Text="The technique I use (with shop bought puff pastry) is to work it a little (about 2 minutes with warm hands will do), then return to the fridge for a couple of hours before using. This breaks down the butter layers and gives a less puffy and dry texture to it when it's cooked.&#xD;&#xA;&#xD;&#xA;To avoid sogginess, as Sam suggests in the comments, wrapping the beef (coated already in the mushroom filling) in a crepe before covering in pastry can seal in the sogs nicely. I recommend using an ordinary crepe mix and adding finely chopped chives and a twist of black pepper. The trick is to aim to make a really airtight parcel.&#xD;&#xA;&#xD;&#xA;If you are feeling really decadent you can wrap the coated beef first in parma ham, then the chive pancake..." />
  <row Id="12478" PostHistoryTypeId="2" PostId="6273" RevisionGUID="3404054e-0b24-44d7-94f6-05ac6ce320a0" CreationDate="2010-08-29T02:41:52.323" UserId="446" Text="I recently made dulce de leche using the can in boiling water method.  It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?" />
  <row Id="12479" PostHistoryTypeId="1" PostId="6273" RevisionGUID="3404054e-0b24-44d7-94f6-05ac6ce320a0" CreationDate="2010-08-29T02:41:52.323" UserId="446" Text="How to change the texture on dulce de leche?" />
  <row Id="12480" PostHistoryTypeId="3" PostId="6273" RevisionGUID="3404054e-0b24-44d7-94f6-05ac6ce320a0" CreationDate="2010-08-29T02:41:52.323" UserId="446" Text="&lt;mexican-cuisine&gt;&lt;pudding&gt;" />
  <row Id="12481" PostHistoryTypeId="2" PostId="6274" RevisionGUID="605c1169-71be-4e82-83a2-5ae5248f8eab" CreationDate="2010-08-29T03:45:01.570" UserId="364" Text="You cannot preserve just any salsa recipe (unless you're just freezing it).&#xD;&#xA;&#xD;&#xA;Tomatoes are on the border between acidic and non-acidic foods. What this means is that they can be water-bath canned if they are sufficiently high in acid; but, if they are low in acid, they need to be pressure canned. &#xD;&#xA;&#xD;&#xA;If you want to be sure to avoid trouble, follow a tested recipe. Salsa recipes will have a careful balance of low and high acid ingredients. *Do not* alter the proportion of acids (tomatoes and vinegar or lime/lemon juice) and low-acids (other vegetables, peppers, etc). &#xD;&#xA;&#xD;&#xA;The recipe you choose should specify if it requires pressure canning or water-bath canning. One of those two methods must be used, though... you can't just put it in jars and save it. &#xD;&#xA;&#xD;&#xA;For tested recipes, see the Ball Blue Book, [the Ball website][1], or the [National Center for Home Food Preservation][2]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.freshpreserving.com/pages/all_recipes/215.php?recipID=216&amp;pageNum=1&#xD;&#xA;  [2]: http://www.uga.edu/nchfp/how/can_salsa.html" />
  <row Id="12482" PostHistoryTypeId="6" PostId="6269" RevisionGUID="6c503d8a-8e77-4353-9cbc-3e5dbe402686" CreationDate="2010-08-29T03:49:57.143" UserId="364" Comment="edited tags" Text="&lt;storage-method&gt;&lt;canning&gt;&lt;salsa&gt;" />
  <row Id="12483" PostHistoryTypeId="2" PostId="6275" RevisionGUID="1769f126-9c52-4a63-84d8-cd28d0b8fa33" CreationDate="2010-08-29T04:33:54.020" UserId="2152" Text="Once it's burnt there's nothing much you can do to salvage the dish. Pray and hope it doesn't affect the taste too much. Next time though, make sure the flame is on low - medium. And since I know it's mutton you've cooked, when you pressure cook it, make sure you add some water to it. " />
  <row Id="12484" PostHistoryTypeId="2" PostId="6276" RevisionGUID="ad89053d-5342-42b6-a469-9120fa4acfb5" CreationDate="2010-08-29T04:41:00.197" UserId="27" Text="I made gravy for supper today and I have more than we can eat. So I was wondering if it was possible to freeze gravy after it has cooled down in the fridge. If it is possible than what would be the best method to approach it?" />
  <row Id="12485" PostHistoryTypeId="1" PostId="6276" RevisionGUID="ad89053d-5342-42b6-a469-9120fa4acfb5" CreationDate="2010-08-29T04:41:00.197" UserId="27" Text="Can you freeze gravy?" />
  <row Id="12486" PostHistoryTypeId="3" PostId="6276" RevisionGUID="ad89053d-5342-42b6-a469-9120fa4acfb5" CreationDate="2010-08-29T04:41:00.197" UserId="27" Text="&lt;freezing&gt;" />
  <row Id="12487" PostHistoryTypeId="2" PostId="6277" RevisionGUID="0f2200f0-8c6c-439a-9aa3-e07d8abc7d4e" CreationDate="2010-08-29T04:47:26.810" UserId="1393" Text="I don't think that should give you any problem. I've seen plenty of frozen pot pies, for example, and those have what is essentially gravy as part of the sauce. I'd say just put it in a freezer bag, squeeze out the air, and freeze away." />
  <row Id="12488" PostHistoryTypeId="2" PostId="6278" RevisionGUID="e35a67e4-cb33-4114-b0d0-2d546646438a" CreationDate="2010-08-29T04:52:52.710" UserId="1393" Text="The texture is controlled simply by time; 2 hours isn't enough. Try 3 to 4 hours. Or use a pressure cooker, it goes much faster in there - about 45 minutes should do it." />
  <row Id="12489" PostHistoryTypeId="2" PostId="6279" RevisionGUID="1fa7ba9d-944a-4d71-be80-ab97145c23bf" CreationDate="2010-08-29T04:54:49.833" UserId="364" Text="If you freeze it, the gravy *may* separate or curdle after thawing. Stir well, though, and it should be fine.&#xD;&#xA;&#xD;&#xA;Cooked meat will be less dry if frozen in a bit of gravy... so if you have any leftover meat, that would be a great way to save both.  " />
  <row Id="12490" PostHistoryTypeId="2" PostId="6280" RevisionGUID="37802e03-6bce-42dd-abf3-41e1979a6ac0" CreationDate="2010-08-29T05:06:21.660" UserId="27" Text="I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed. I am guessing it should be fine as long there aren't any noodles in the soup. Other than that the only ingredients called for are vegetables (celery, can of diced tomatoes, carrots, mushrooms) and spices. &#xD;&#xA;&#xD;&#xA;What do your think?" />
  <row Id="12491" PostHistoryTypeId="1" PostId="6280" RevisionGUID="37802e03-6bce-42dd-abf3-41e1979a6ac0" CreationDate="2010-08-29T05:06:21.660" UserId="27" Text="Can you freeze soup?" />
  <row Id="12492" PostHistoryTypeId="3" PostId="6280" RevisionGUID="37802e03-6bce-42dd-abf3-41e1979a6ac0" CreationDate="2010-08-29T05:06:21.660" UserId="27" Text="&lt;freezing&gt;&lt;soup&gt;" />
  <row Id="12493" PostHistoryTypeId="2" PostId="6281" RevisionGUID="63805c55-6b95-4a4e-b50d-c014d6ce8a7e" CreationDate="2010-08-29T05:11:26.437" UserId="1854" Text="I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="12494" PostHistoryTypeId="1" PostId="6281" RevisionGUID="63805c55-6b95-4a4e-b50d-c014d6ce8a7e" CreationDate="2010-08-29T05:11:26.437" UserId="1854" Text="shelf life of kim chee" />
  <row Id="12495" PostHistoryTypeId="3" PostId="6281" RevisionGUID="63805c55-6b95-4a4e-b50d-c014d6ce8a7e" CreationDate="2010-08-29T05:11:26.437" UserId="1854" Text="&lt;disposal&gt;" />
  <row Id="12498" PostHistoryTypeId="2" PostId="6283" RevisionGUID="9913f760-6ff7-4474-a7d9-cfe518376ac8" CreationDate="2010-08-29T05:21:22.830" UserId="1393" Text="That will freeze (and thaw) just fine." />
  <row Id="12499" PostHistoryTypeId="10" PostId="6281" RevisionGUID="cfd39c67-1d7a-4ea7-b629-1c8390b1b02f" CreationDate="2010-08-29T05:55:11.583" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12500" PostHistoryTypeId="5" PostId="6281" RevisionGUID="b6657984-6b7b-4914-b171-9d557992161b" CreationDate="2010-08-29T05:55:11.730" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Does kimchi go bad?](http://cooking.stackexchange.com/questions/2010/does-kimchi-go-bad)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is no longer safe to eat or acceptable to offer to guests, say. Does aging improve the flavor? up to what point? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="12501" PostHistoryTypeId="5" PostId="6262" RevisionGUID="5681f02e-0a96-4856-bf08-0dfd2e0c9051" CreationDate="2010-08-29T06:07:29.560" UserId="522" Comment="added 10 characters in body" Text="What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken place? Wouldn't it be better *not* to stir to avoid mixing in the charred portion? What is the best way to handle this emergency? &#xD;&#xA;&#xD;&#xA;PS: What I'm asking here is quite different from: [How do I get the burnt aroma off burnt food?][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1032/how-do-i-get-the-burnt-aroma-off-burnt-food" />
  <row Id="12502" PostHistoryTypeId="2" PostId="6284" RevisionGUID="e8d3b530-9194-403b-94bd-f0343abe802b" CreationDate="2010-08-29T06:20:17.017" UserId="1236" Text="Soup freezes great in my experience.  To freeze it for long term storage, you'll probably want it to be vacuum sealed.  In order to do this I freeze individual sized portions in Tupperware-style containers, and as soon as they're solid, vacuum seal those large &quot;cubes&quot;.  They generally stack pretty nicely in our garage freezer.  &#xD;&#xA;&#xD;&#xA;In general soups should thaw and taste very good, some flavors even seem become stronger or seem to enhance and meld better with the freezing.  If you vacuum seal them as above you can throw them (still sealed) into a pot of boiling water for hot soup relatively fast!&#xD;&#xA;&#xD;&#xA;As an aside, another great option with a leftover turkey frame would be to save it with previous odds and ends (carrot/celery ends, onion pieces, etc) in the freezer, and when you have enough make a simple stock.  You can then freeze the stock into cubes (in ice cube trays) for soup-making later, sauteeing veggies, in place of water for more flavorful rice, and a ton of other things." />
  <row Id="12503" PostHistoryTypeId="5" PostId="6280" RevisionGUID="1bc5bce6-a241-467d-8dcc-493b11605ecd" CreationDate="2010-08-29T06:29:59.930" UserId="1236" Comment="fixed one word typo" Text="I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed. I am guessing it should be fine as long there aren't any noodles in the soup. Other than that the only ingredients called for are vegetables (celery, can of diced tomatoes, carrots, mushrooms) and spices. &#xD;&#xA;&#xD;&#xA;What do you think?" />
  <row Id="12504" PostHistoryTypeId="5" PostId="6252" RevisionGUID="36991876-55e4-4cca-bdd3-48c8cd3423af" CreationDate="2010-08-29T08:24:42.717" UserId="641" Comment="Bold: lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives" Text="[This][1] is the best info I could find.&#xD;&#xA;&#xD;&#xA;Also look at [Kitchen-Confidential-Adventures-Culinary-Underbelly][2] from Anthony Bourdain:&#xD;&#xA;&#xD;&#xA;How to Cook Like the Pros Unless you're one of us already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What I want to eat is home cooking, somebody's - anybody's - mother's or grandmother's food. A simple pasta pomodoro made with love, a clumsily thrown-together tuna casserole, roast beef with Yorkshire pudding, all of this is pure exotica to me, even when I've been neck-deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, 'This must seem pretty ordinary for a chef . . .' She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were - being, as they were, blessedly devoid of truffles or truffle oil.&#xD;&#xA;&#xD;&#xA;Let's talk about tools first. What do we have in our kitchens that you probably don't? The joke is that many of our stock items - herb oils, crushed spices, chiffonaded parsley, pured starches and veggies - are often made with home-model equipment, just like yours. I may have a 25-quart professional Hobart mixer and an ultra-large Robot-Coupe, but chances are I used a home blender to make that lovely roast red pepper coulis dotted with bright green basil oil drizzled around your plate. So, what do you absolutely need?&#xD;&#xA;&#xD;&#xA;You need, for God's sake, a decent chef's knife. No con foisted on the general public is so atrocious, so wrongheaded, or so widely believed as the one that tells you you need a full set of specialized cutlery in various sizes. I wish sometimes I could go through the kitchens of amateur cooks everywhere just throwing knives out from their drawers - all those medium-size 'utility' knives, those useless serrated things you see advertised on TV, all that hard-to-sharpen stainless-steel garbage, those ineptly designed slicers - not one of the damn things could cut a tomato. Please believe me, here's all you will ever need in the knife department: ONE good chef's knife, as large as is comfortable for your hand. Brand name? Okay, most talented amateurs get a boner buying one of the old-school professional high-carbon stainless knives from Germany or Austria, like a Henkel or Wusthof, and those are fine knives, if heavy. High carbon makes them slightly easier to sharpe! n, and stainless keeps them from getting stained and corroded. They look awfully good in the knife case at the store, too, and you send the message to your guests when flashing a hundred-dollar hunk of Solingen steel that you take your cooking seriously. But do you really need something so heavy? So expensive? So difficult to maintain (which you probably won't)? Unless you are really and truly going to spend fifteen minutes every couple of days working that blade on an oiled carborundum stone, followed by careful honing on a diamond steel, I'd forgo the Germans.&#xD;&#xA;&#xD;&#xA;Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the **lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives**, a very good Japanese product which has - in addition to its many other fine qualities - the added attraction of looking really cool.&#xD;&#xA;&#xD;&#xA;Global makes a lot of knives in different sizes, so what do you need? One chef's knife. This should cut just about anything you might work with, from a shallot to a watermelon, an onion to a sirloin strip. Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger. This isn't difficult; buy a few rutabagas or onions - they're cheap - and practice on them. Nothing will set you apart from the herd quicker than the ability to handle a chef's knife properly. If you need instruction on how to handle a knife without lopping off a finger, I recommend Jacques Pepin's La Technique.&#xD;&#xA;&#xD;&#xA;Okay, there are a couple of other knives you might find useful. I carry a flexible boning knife, also made by the fine folks at Global, because I fillet the occasional fish, and because with the same knife I can butcher whole tenderloins, bone out legs of lamb, French-cut racks of veal and trim meat. If your butcher is doing all the work for you you can probably live without one. A paring knife comes in handy once in a while, if you find yourself tourneing vegetables, fluting mushrooms and doing the kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that?&#xD;&#xA;&#xD;&#xA;A genuinely useful blade, however, and one that is increasingly popular with my cronies in the field, is what's called an offset serrated knife . It's basically a serrated knife set into an ergonomic handle; it looks like a 'Z' that's been pulled out and elongated. This is a truly cool item which, once used, becomes indispensable. As the handle is not flush with the blade, but raised away from the cutting surface, you can use it not only for your traditional serrated blade needs - like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.reluctantgourmet.com/chef_knife.htm&#xD;&#xA;  [2]: http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/product-description/0060934913" />
  <row Id="12505" PostHistoryTypeId="5" PostId="6284" RevisionGUID="cbbda1f8-93b4-492d-a1a0-cc1d6de3ca32" CreationDate="2010-08-29T08:38:02.240" UserId="1236" Comment="added 47 characters in body" Text="Soup freezes great in my experience.  To freeze it for long term storage, you'll probably want it to be vacuum sealed.  In order to do this I freeze individual sized portions in Tupperware-style containers (make sure to leave enough room for expansion), and as soon as they're solid, vacuum seal those large &quot;cubes&quot;.  They generally stack pretty nicely in our garage freezer.  &#xD;&#xA;&#xD;&#xA;In general soups should thaw and taste very good, some flavors even seem become stronger or seem to enhance and meld better with the freezing.  If you vacuum seal them as above you can throw them (still sealed) into a pot of boiling water for hot soup relatively fast!&#xD;&#xA;&#xD;&#xA;As an aside, another great option with a leftover turkey frame would be to save it with previous odds and ends (carrot/celery ends, onion pieces, etc) in the freezer, and when you have enough make a simple stock.  You can then freeze the stock into cubes (in ice cube trays) for soup-making later, sauteeing veggies, in place of water for more flavorful rice, and a ton of other things." />
  <row Id="12506" PostHistoryTypeId="2" PostId="6285" RevisionGUID="d715ea39-c029-4bcc-aa03-7328e4409960" CreationDate="2010-08-29T11:05:14.350" UserId="2240" Text="I am always ultra paranoid about cooking food properly - especially fish.&#xD;&#xA;&#xD;&#xA;I have started buying frozen salmon. On the packet it says to cook from frozen covered with some water in the microwave. I wanted to make some salmon pasta so I prepared a white sauce (with onion,garlic,flower,water,button,milk,wine,herbs,etc), half cooked the salmon in the microwave then cut off the silver bit, cut it into chunks and chucked the chunks into the sauce to cook for a while.&#xD;&#xA;&#xD;&#xA;Is this ok or should I make sure the salmon is completely cooked before adding it to the sauce?" />
  <row Id="12507" PostHistoryTypeId="1" PostId="6285" RevisionGUID="d715ea39-c029-4bcc-aa03-7328e4409960" CreationDate="2010-08-29T11:05:14.350" UserId="2240" Text="Am I cooking frozen fish safely?" />
  <row Id="12508" PostHistoryTypeId="3" PostId="6285" RevisionGUID="d715ea39-c029-4bcc-aa03-7328e4409960" CreationDate="2010-08-29T11:05:14.350" UserId="2240" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;salmon&gt;&lt;defrosting&gt;" />
  <row Id="12509" PostHistoryTypeId="2" PostId="6286" RevisionGUID="ae728c31-0c47-4a7d-8a85-f7232c2c7ad7" CreationDate="2010-08-29T11:56:52.957" UserId="403" Text="As long as you complete the salmon's cooking in the sauce, it's fine. If you're not sure when the salmon's done by your method, I'd suggest completing its cooking in the microwave as directed by the package and then adding it to the pasta and sauce just before preparing to serve the dish." />
  <row Id="12510" PostHistoryTypeId="5" PostId="6261" RevisionGUID="e0e518a5-0981-4959-beec-28dd55cd7aab" CreationDate="2010-08-29T13:04:53.653" UserId="183" Comment="cannot find reference for italian order" Text="The basic principle of serving a dish at a time is called *Russian Service* by the French, who started using it in the early 1800s.  The particular order of the dishes has changed with the times and with theories of how meals should be served. The book _Arranging the Meal_ by Flandrin describes the history of these changing fashions.&#xD;&#xA;&#xD;&#xA;The traditional European meal order has the salad close to the end of the meal.  I recall reading that the starter salad, common in the US, is a simplified antipasti, but I have not been able to find the reference, so take it as a theory." />
  <row Id="12511" PostHistoryTypeId="5" PostId="6267" RevisionGUID="76585fa7-23a5-48fb-967b-45cb87614277" CreationDate="2010-08-29T13:06:13.437" UserId="177" Comment="added 186 characters in body; added 194 characters in body" Text="I've seen methods that call for different variations of boiling tea bags - throwing in ice cubes, soaking tea leaves overnight - refrigerate, slowly pouring the tea over a large chunk of ice after boiling loose leaf tea.  It seems as if they all make sense, but I would like to see a technique that works well consistently - what are the pros and cons of these techniques and what works for the different varieties of tea: Bags, Loose Tea, Tea Leaves?  I'm not concerned about levels of sugar ect. but the actual techniques involved to make the tea..." />
  <row Id="12512" PostHistoryTypeId="11" PostId="6267" RevisionGUID="409b676f-942d-437d-8dca-a26256330710" CreationDate="2010-08-29T13:28:17.243" UserId="-1" Text="[{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:1229,&quot;DisplayName&quot;:&quot;kiamlaluno&quot;},{&quot;Id&quot;:16,&quot;DisplayName&quot;:&quot;Lorenzo&quot;},{&quot;Id&quot;:177,&quot;DisplayName&quot;:&quot;AttilaNYC&quot;},{&quot;Id&quot;:178,&quot;DisplayName&quot;:&quot;Tim Sullivan&quot;}]" />
  <row Id="12513" PostHistoryTypeId="2" PostId="6287" RevisionGUID="afd249ad-31ca-48dc-bc17-6cc802efc9b9" CreationDate="2010-08-29T13:30:46.893" UserId="438" Text="Ever noticed how certain foods seem to get a lot hotter than others?  I almost never burn my tongue or mouth... except on tomatoes.  Pizza sauce, tomatoes in panini sandwiches, spaghetti sauce.  Tomatoes always seem to get hotter and retain their heat longer than almost any other food I've encountered.  And they are nearly always the culprit when I succeed in burning my mouth.  Why would that be?  Is there something about their chemistry that causes them to have a higher heat capacity?  Do they hold their heat longer?  Or is it simply a figment of my imagination and bad luck with hot tomatoes?" />
  <row Id="12514" PostHistoryTypeId="1" PostId="6287" RevisionGUID="afd249ad-31ca-48dc-bc17-6cc802efc9b9" CreationDate="2010-08-29T13:30:46.893" UserId="438" Text="Why do tomatoes get so hot?" />
  <row Id="12515" PostHistoryTypeId="3" PostId="6287" RevisionGUID="afd249ad-31ca-48dc-bc17-6cc802efc9b9" CreationDate="2010-08-29T13:30:46.893" UserId="438" Text="&lt;tomatoes&gt;&lt;heat-capacity&gt;&lt;food-based-injury&gt;" />
  <row Id="12516" PostHistoryTypeId="2" PostId="6288" RevisionGUID="4b872925-951e-4f3d-9c31-c558aefcbb8c" CreationDate="2010-08-29T13:35:30.690" UserId="178" Text="The general method for iced tea is to boil water, and use double the tea for the amount of water and steep it for twice as long. Once steeped, add an equal amount of ice, and the ice will water down the tea as it melts and cools it down. If you want to sweeten with sugar, do it while the tea is hot.&#xD;&#xA;&#xD;&#xA;This is the fast method, as you'll have iced tea as quickly as you can cool it (an hour or so in the fridge).&#xD;&#xA;&#xD;&#xA;Alternately, you can steep the tea overnight in cold water, using a normal tea:water ratio. This is the slow way. :-) If you want to sweeten the tea, make a simple syrup and add it (sugar won't dissolve very well in cold water).&#xD;&#xA;&#xD;&#xA;Whether you use loose leaf or bags is really up to you. Tea purists will always say that loose leaf is better, but bags will work fine if you don't have a refined tea palette." />
  <row Id="12517" PostHistoryTypeId="5" PostId="6288" RevisionGUID="fd23e5bd-0bd4-4946-afcb-ced111b788f0" CreationDate="2010-08-29T13:40:55.390" UserId="178" Comment="added 89 characters in body" Text="The general method for iced tea is to boil water, and use double the tea for the amount of water and steep it for twice as long. Once steeped, add an equal amount of ice, and the ice will water down the tea as it melts and cools it down. If you want to sweeten with sugar, do it while the tea is hot.&#xD;&#xA;&#xD;&#xA;This is the fast method, as you'll have iced tea as quickly as you can cool it (an hour or so in the fridge).&#xD;&#xA;&#xD;&#xA;Alternately, you can steep the tea overnight in cold water, using a normal tea:water ratio. This is the slow way. :-) If you want to sweeten the tea, make a simple syrup and add it (sugar won't dissolve very well in cold water).&#xD;&#xA;&#xD;&#xA;Whether you use loose leaf or bags is really up to you. Tea purists will always say that loose leaf is better, but bags will work fine if you don't have a refined tea palette. Fruity teas often make really good iced tea, even if you're not a fan of fruity hot tea." />
  <row Id="12518" PostHistoryTypeId="2" PostId="6289" RevisionGUID="6e7292d2-2d87-4b38-851b-96fefe968bef" CreationDate="2010-08-29T13:50:25.187" UserId="839" Text="We freeze soup all the time, either in plastic containers or in freezer bags. We haven't had any problems with noodles in frozen soups. " />
  <row Id="12519" PostHistoryTypeId="2" PostId="6290" RevisionGUID="b66222af-3e99-49e3-a282-7589637fa969" CreationDate="2010-08-29T13:51:58.877" UserId="1393" Text="It is simply water content. Water has a much higher heat capacity than almost anything else we eat. You might thing fats have a higher heat capacity, but that is an illusion - they can get much hotter because they don't boil at 100 C, but they hold considerably less heat than water in a given quantity. Tomatoes are almost all water, thus they can burn your mouth quite easily." />
  <row Id="12520" PostHistoryTypeId="6" PostId="6287" RevisionGUID="e351577f-6169-4e80-ac5a-6448527e9bf7" CreationDate="2010-08-29T14:18:20.837" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;tomatoes&gt;" />
  <row Id="12521" PostHistoryTypeId="2" PostId="6291" RevisionGUID="714ff0cf-b5ff-4cb2-ba78-7e98f6f6d607" CreationDate="2010-08-29T14:33:02.223" UserId="67" Text="Growing up, we'd always make 'sun tea' -- you leave it in a warm place for ~8 hrs (we'd use a glass container in a south-facing window).  If you forgot about it, and left it overnight, it was foul -- you start extracting some of the more difficult-to-extract substances in the tea that are very bitter.  In the summer time, this could happen in under 16hrs.&#xD;&#xA;&#xD;&#xA;So 48hrs seems a little *too* long to me, even if you were extracting at room temperature, unless that room was in a very cold climate.  I'm not sure off hand if there are issues with leaving tea out for long periods, as there'd be with food.&#xD;&#xA;&#xD;&#xA;Now, after having lived for a bit in the US southeast, when they talk about tea, it's almost always 'sweet tea', which is always made hot, as you can't get that much sugar to dissolve in cold water." />
  <row Id="12522" PostHistoryTypeId="2" PostId="6292" RevisionGUID="8caeb138-7f6e-450c-89c8-870d2ce59d37" CreationDate="2010-08-29T14:41:48.860" UserId="67" Text="@Michael touched on a big part of it -- tomatoes are mostly water, and the specific heat of water is rather high.  (the specific heat of salt water is even higher).&#xD;&#xA;&#xD;&#xA;But in the case of pizza, there's another issue -- melted cheese is a good insulator.  So, you bring up the temperature of the sauce to 450F or higher, but then the cheese keeps it from cooling off.  And for microwaved pizza, it's even worse, because it's the fat and water that are excited the most by microwaves, so the pizza ends up heating from the inside (sauce layer) out." />
  <row Id="12523" PostHistoryTypeId="6" PostId="6281" RevisionGUID="e9e07756-ebb7-445d-95f5-4bda58279874" CreationDate="2010-08-29T14:51:21.157" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;" />
  <row Id="12524" PostHistoryTypeId="6" PostId="6281" RevisionGUID="54a84e3b-85e5-4df8-bf18-359e99fdac0b" CreationDate="2010-08-29T14:51:32.700" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;kimchi&gt;" />
  <row Id="12525" PostHistoryTypeId="2" PostId="6293" RevisionGUID="013c53e1-b6d3-45df-8550-b2a77cf05322" CreationDate="2010-08-29T14:55:52.100" UserId="123" Text="I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for ~8 hours on low. This works well int hat everything is well cooked, the meat is moist and tender, etc.&#xD;&#xA;&#xD;&#xA;The one issue I have is that the meat tends to have an overly strong taste of vegetables. I don't really know how to describe it beyond that. Particularly from the carrots. I prefer my meat to taste more like meat. What can I do to accomplish this? Should I try browning the meat first to try and &quot;seal&quot; it up? Add the vegetables later?" />
  <row Id="12526" PostHistoryTypeId="1" PostId="6293" RevisionGUID="013c53e1-b6d3-45df-8550-b2a77cf05322" CreationDate="2010-08-29T14:55:52.100" UserId="123" Text="How to cook a pot roast without it tasting like vegetables" />
  <row Id="12527" PostHistoryTypeId="3" PostId="6293" RevisionGUID="013c53e1-b6d3-45df-8550-b2a77cf05322" CreationDate="2010-08-29T14:55:52.100" UserId="123" Text="&lt;slow-cooking&gt;&lt;roast-beef&gt;&lt;pot-roast&gt;" />
  <row Id="12528" PostHistoryTypeId="2" PostId="6294" RevisionGUID="29334861-c918-49a5-807b-7530e4522c30" CreationDate="2010-08-29T15:03:26.843" UserId="2217" Text="Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with any reasonably fine sieve I filter out almost all of the vegetable matter and end up with a very thin soup.&#xD;&#xA;&#xD;&#xA;Not mentioning it's hard to actually finish the filtering process, because the sieve gets all cluttered. The same goes for certain sauces such as Bechamel. Not sure how I can strain the sauce, because it's so thick and doesn't go through the sieve very easily.&#xD;&#xA;&#xD;&#xA;What's the best way to achieve really smooth soups and sauces? What kind of sieve should be used?" />
  <row Id="12529" PostHistoryTypeId="1" PostId="6294" RevisionGUID="29334861-c918-49a5-807b-7530e4522c30" CreationDate="2010-08-29T15:03:26.843" UserId="2217" Text="How do I get the best possible texture when making vegetable cream soups?" />
  <row Id="12530" PostHistoryTypeId="3" PostId="6294" RevisionGUID="29334861-c918-49a5-807b-7530e4522c30" CreationDate="2010-08-29T15:03:26.843" UserId="2217" Text="&lt;equipment&gt;&lt;sauce&gt;&lt;soup&gt;&lt;bechamel&gt;" />
  <row Id="12531" PostHistoryTypeId="2" PostId="6295" RevisionGUID="9664ce99-b875-4aca-bb91-780c333fc7f9" CreationDate="2010-08-29T15:17:58.797" UserId="641" Text="I'd like to learn about your experiences with Soufflés. I've never done them myself, though." />
  <row Id="12532" PostHistoryTypeId="1" PostId="6295" RevisionGUID="9664ce99-b875-4aca-bb91-780c333fc7f9" CreationDate="2010-08-29T15:17:58.797" UserId="641" Text="How to Soufflé?" />
  <row Id="12533" PostHistoryTypeId="3" PostId="6295" RevisionGUID="9664ce99-b875-4aca-bb91-780c333fc7f9" CreationDate="2010-08-29T15:17:58.797" UserId="641" Text="&lt;please-remove-this-tag&gt;&lt;eggs&gt;" />
  <row Id="12534" PostHistoryTypeId="2" PostId="6296" RevisionGUID="f4dab4ac-993b-4406-8057-c2165267d511" CreationDate="2010-08-29T15:40:09.407" UserId="1393" Text="A piece of equipment you might really enjoy is a conical strainer (a chinois, pejoratively known as a china cap). They can be hard to find in a home kitchen store, but hit a restaurant supply and they will have them in several sizes of cone and hole. When you strain a soup or sauce through it, you can agitate it with a ladle to move the clogging stuff out of the way and let the goodness through. If you are straining it so thoroughly that it is now thin and unpalatable, you may want a slightly coarser strainer. (Or you can thicken the soup further by reduction or a starch after you strain)." />
  <row Id="12535" PostHistoryTypeId="2" PostId="6297" RevisionGUID="2455c2b9-264e-418c-a9a2-21dd7fe4e71c" CreationDate="2010-08-29T15:42:04.193" UserId="1259" Text="I think you've answered your own question. Browning and adding veggies later will both help. &#xD;&#xA;&#xD;&#xA;Browning doesn't &quot;seal&quot; the meat to keep flavor or juices in, but it does create a very nice flavor that's almost always associated with meat, caused by the [Maillard reaction][1]. I think browning could go a long way to resolving your flavor issue. &#xD;&#xA;&#xD;&#xA;This is a little counter intuitive of cooking with a slow cooker, but you can start the meat with a bit of water (or wine, stock, other juices) and then only put the vegetables in much later in the process. Of course, then you have to tend your crock pot, which is often not the point. That would decrease the time that the vegetables had to affect the taste of your meat. You could even experiment with which ones to add later and which to add at the beginning. If it's just the carrots that are offensive, that may be the only thing you need to throw in later. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="12536" PostHistoryTypeId="2" PostId="6298" RevisionGUID="8cca9de7-2b56-4813-b702-aac0f46d60fa" CreationDate="2010-08-29T16:21:26.390" UserId="446" Text="You could always blend before you strain.  I find that when making soup of all kinds that a few minutes with my immersion blender does wonders for the final product.  Not only does it puree all the solids into much smaller chunks, but it also makes sure that all the liquid is a homogeneous whole.  &#xD;&#xA;&#xD;&#xA;After blending, I also tend to strain just to get out anything that I might have missed.  I use a fine mesh strainer and a spatula to force the liquid through quickly.  I also own an old flour sifter that I have used quite a few times instead of the strainer, but it doesn't offer any real benefits over the other. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="12537" PostHistoryTypeId="2" PostId="6299" RevisionGUID="2ed855c8-2712-4eb5-b58b-d1f60de2d60b" CreationDate="2010-08-29T16:25:13.930" UserDisplayName="Laurie  " Text="I have many recipes that require mixing brandy into melted chocolate. I find,  in every case, that the chocolate seizes and I have chocolate shards instead of a smooth mass.  What am I doing wrong? " />
  <row Id="12538" PostHistoryTypeId="1" PostId="6299" RevisionGUID="2ed855c8-2712-4eb5-b58b-d1f60de2d60b" CreationDate="2010-08-29T16:25:13.930" UserDisplayName="Laurie  " Text="adding brandy to melted chocolate" />
  <row Id="12539" PostHistoryTypeId="3" PostId="6299" RevisionGUID="2ed855c8-2712-4eb5-b58b-d1f60de2d60b" CreationDate="2010-08-29T16:25:13.930" UserDisplayName="Laurie  " Text="&lt;technique&gt;" />
  <row Id="12540" PostHistoryTypeId="2" PostId="6300" RevisionGUID="5cc08410-3b82-4f13-9c9c-3e6777897ae8" CreationDate="2010-08-29T16:32:41.183" UserId="1259" Text="In order to get a soup through a sieve, take a ladle and stir it in the sieve while touching the mesh. This works loads better than a spoon or spatula. I think the advantage is more contact with the sieve due to the shape. Instead of pushing liquids out of the way as with a spatula, you actually push it through the sieve. I was amazed how much more effective this is than using a wooden spoon or something flat-ish." />
  <row Id="12541" PostHistoryTypeId="2" PostId="6301" RevisionGUID="4da1eeca-112e-437d-b030-3a8d37dce759" CreationDate="2010-08-29T16:38:48.657" UserId="41" Text="My guess is that you're adding the brandy cold, and the chocolate may also only be partially melted.  Try:&#xD;&#xA;&#xD;&#xA;  * Ensuring that the chocolate is thoroughly melted;&#xD;&#xA;&#xD;&#xA;  * Heating the brandy first (to just below boiling);&#xD;&#xA;&#xD;&#xA;  * Gradually adding the chocolate to the brandy (not vice versa).  Chocolate seizes the worst with *small* amounts of liquid, so you're doing the opposite, adding a tiny amount of chocolate at a time to a relatively large amount of liquid)." />
  <row Id="12542" PostHistoryTypeId="6" PostId="6299" RevisionGUID="54d0ec8d-b8fc-4ba0-8576-f68c571ea5af" CreationDate="2010-08-29T16:39:21.667" UserId="41" Comment="edited tags; edited title" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="12543" PostHistoryTypeId="2" PostId="6302" RevisionGUID="77b6e250-86ff-41d0-9644-9a1e53738085" CreationDate="2010-08-29T16:39:41.197" UserId="446" Text="I would use a riser in your slow cooker.  If you raise the meat out of the water above the vegetables, you won't have as much flavor transference in the one direction while still allowing your veg to absorb the juices from the meat.  Since the cooking in a slow cooker is achieved by the low moist heat and not boiling, your meat will still come moist and delicious.  I use a vegetable steamer in mine, but all you need is something that is porous and can handle a few hours in the heat (so don't use parchment paper, disaster awaits you down that path).&#xD;&#xA;&#xD;&#xA;As for browning, it will add more flavor to the dish, but it will not cut down the flavor transference at all. Your pot roast will still absorb all those flavors. Adding your vegetation later will cut it down somewhat, but like yossarian noted, who wants to baby sit a crock pot. &#xD;&#xA;&#xD;&#xA;Another suggestion for something to use as a spacer is chop sticks.  I have used them a few times just laid between and they have worked just as good as the vegetable steamer." />
  <row Id="12544" PostHistoryTypeId="4" PostId="6299" RevisionGUID="54d0ec8d-b8fc-4ba0-8576-f68c571ea5af" CreationDate="2010-08-29T16:39:21.667" UserId="41" Comment="edited tags; edited title" Text="Why does my chocolate seize when I add brandy to it?" />
  <row Id="12545" PostHistoryTypeId="5" PostId="6261" RevisionGUID="e297d135-dd05-48f9-9422-e9085a4c4b1c" CreationDate="2010-08-29T16:45:47.683" UserId="183" Comment="still no real answer" Text="The basic principle of serving a dish at a time is called *Russian Service* by the French, who started using it in the early 1800s.  The particular order of the dishes has changed with the times and with theories of how meals should be served. The book _Arranging the Meal_ by Flandrin describes the history of these changing fashions.&#xD;&#xA;&#xD;&#xA;There has been a debate since classic Greek times of when to have, or even whether to have, a salad course.  The Greeks suggested eating after the meal to help with the ensuing drinking.  The British were having it before the meal in the 1600s.  By the 1800s French meals served _[à la russe](http://en.wikipedia.org/wiki/Service_à_la_russe)_ placed the salad close to the end of the meal, a tradition kept up to today.  I remember reading that the starter salad, common in the US, is a simplified antipasto, but have not been able to find the reference, so for now it is just a guess." />
  <row Id="12546" PostHistoryTypeId="2" PostId="6303" RevisionGUID="ce9ed8f5-5a40-49c3-8549-f759c78857a9" CreationDate="2010-08-29T16:50:20.643" UserId="446" Text="Freezing kills the parasites in fish that are harmfully to humans.  That is why all sushi fish has to be frozen before use.  Since the salmon is frozen and has spent way longer than the minimum time frozen you could consume the fish raw with no danger to yourself.  You could have added the fish frozen to your sauce if you had wanted.  &#xD;&#xA;&#xD;&#xA;That said, I almost always thaw frozen fish at low power in the microwave so that it is easier to work with." />
  <row Id="12547" PostHistoryTypeId="5" PostId="4481" RevisionGUID="935e09d9-bee6-454a-8c83-2b1a872db78e" CreationDate="2010-08-29T16:53:09.107" UserId="446" Comment="added 4 characters in body" Text="This depends on which type of omelet you want to make, I'll run through the three types I know how to make.&#xD;&#xA;&#xD;&#xA;The thick Waffle House style omelet (it's the kind that poofs up and is about an inch thick all the way around, IHOP also serves this omelet) is achieved by beating the eggs and incorporating a LOT of air in to the mixture.  Restaurants do this by using a milkshake machine to whip the eggs.  This type of omelet is easy to flip and cook, you just put enough butter to coat the pan, pour off any excess and then pour your egg mixture in to the pan (you are going to have to use an omelet pan for this).  Let the omelet cook while occasionally swirling the pan in a circular motion.  When the omelet has cooked most of the way through flip by either the toss in the air and catch in the pan method (not for beginners!) or the fork and spatula method (place spatula underneath and hold omelet onto the spatula with a fork on one corner). This will yield a thick fluffy omelet but it can be hard to work enough air into the eggs at home.&#xD;&#xA;&#xD;&#xA;The second type is the French omelet and it doesn't require flipping at all. The french omelet is what you see in fine dining brunches if you see it at all in the U.S.  This omelette is made by mixing your eggs and pouring the mixture into a medium low heat pan.  As it cooks you take a fork and pull the cooked egg off the bottom and into the center of the omelet. Here is a video that goes more in depth.[1]&#xD;&#xA;&#xD;&#xA;The third type is what I call the grandma omelet.  It's made in a frying pan instead of an omelet pan and features a fairly flat egg wrapped around some cheese and other toppings.  For this omelet you need medium heat.  You should coat the pan with butter and pour in the egg mixture to a heated pan.  Let cook for a minute or two, then swirl the uncooked egg to the outside of the pan use a fork to lift the very edge to allow the uncooked egg to take the place of the cooked next to the pan.  Let the egg cook till desired doneness (side note: your omelet should and will have a small amount of uncooked but heated egg, it should be not runny, but still not be entirely set) and add toppings and fold over.  Then serve.&#xD;&#xA;&#xD;&#xA;To address your scrambled egg problem, you need to let the egg set more before attempting the flip and lowering the heat on your pan will take care of the burning. Just remember that eggs are extremely delicate and respond better to lower heat and close attention.&#xD;&#xA;&#xD;&#xA;Also the names are just the ones I use in my head, if somebody knows the correct terminology, let me know and I'll update to reflect it.&#xD;&#xA;&#xD;&#xA;[1] http://www.youtube.com/watch?v=VxSQBaknmqo&amp;feature=related&#xD;&#xA; " />
  <row Id="12548" PostHistoryTypeId="10" PostId="6295" RevisionGUID="c988e1a0-5327-4311-b8c1-6ce01e57d890" CreationDate="2010-08-29T17:22:04.387" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12549" PostHistoryTypeId="5" PostId="4481" RevisionGUID="db6ea5b1-7191-4f5e-aabc-1b90511adb16" CreationDate="2010-08-29T17:40:54.653" UserId="41" Comment="Fixed link" Text="This depends on which type of omelet you want to make, I'll run through the three types I know how to make.&#xD;&#xA;&#xD;&#xA;The thick Waffle House style omelet (it's the kind that poofs up and is about an inch thick all the way around, IHOP also serves this omelet) is achieved by beating the eggs and incorporating a LOT of air in to the mixture.  Restaurants do this by using a milkshake machine to whip the eggs.  This type of omelet is easy to flip and cook, you just put enough butter to coat the pan, pour off any excess and then pour your egg mixture in to the pan (you are going to have to use an omelet pan for this).  Let the omelet cook while occasionally swirling the pan in a circular motion.  When the omelet has cooked most of the way through flip by either the toss in the air and catch in the pan method (not for beginners!) or the fork and spatula method (place spatula underneath and hold omelet onto the spatula with a fork on one corner). This will yield a thick fluffy omelet but it can be hard to work enough air into the eggs at home.&#xD;&#xA;&#xD;&#xA;The second type is the French omelet and it doesn't require flipping at all. The french omelet is what you see in fine dining brunches if you see it at all in the U.S.  This omelette is made by mixing your eggs and pouring the mixture into a medium low heat pan.  As it cooks you take a fork and pull the cooked egg off the bottom and into the center of the omelet. [Here is a video that goes more in depth][1].&#xD;&#xA;&#xD;&#xA;The third type is what I call the grandma omelet.  It's made in a frying pan instead of an omelet pan and features a fairly flat egg wrapped around some cheese and other toppings.  For this omelet you need medium heat.  You should coat the pan with butter and pour in the egg mixture to a heated pan.  Let cook for a minute or two, then swirl the uncooked egg to the outside of the pan use a fork to lift the very edge to allow the uncooked egg to take the place of the cooked next to the pan.  Let the egg cook till desired doneness (side note: your omelet should and will have a small amount of uncooked but heated egg, it should be not runny, but still not be entirely set) and add toppings and fold over.  Then serve.&#xD;&#xA;&#xD;&#xA;To address your scrambled egg problem, you need to let the egg set more before attempting the flip and lowering the heat on your pan will take care of the burning. Just remember that eggs are extremely delicate and respond better to lower heat and close attention.&#xD;&#xA;&#xD;&#xA;Also the names are just the ones I use in my head, if somebody knows the correct terminology, let me know and I'll update to reflect it.&#xD;&#xA;&#xD;&#xA;[1]: http://www.youtube.com/watch?v=VxSQBaknmqo&amp;feature=related&#xD;&#xA; " />
  <row Id="12550" PostHistoryTypeId="2" PostId="6304" RevisionGUID="dd8beb4c-03d4-4712-b7e0-177b0e818ec6" CreationDate="2010-08-29T17:55:42.043" UserId="1887" Text="There is actually a specialized tool for making sure that your blended soups are the right consistency: [a food mill][1]. I own one that's almost exactly the same as the one pictured, and it's incredibly useful for soups. Other versions have interchangeable bottoms to allow you to mill your food to the exact texture you want. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Food_mill" />
  <row Id="12551" PostHistoryTypeId="2" PostId="6305" RevisionGUID="961c149a-b20a-433b-bb34-7dc55dd6c139" CreationDate="2010-08-29T18:10:27.613" UserId="1887" Text="I freeze soup all the time. The only issue I've ever had is that the texture of large pieces of vegetables can change slightly after they're frozen -- possibly because the ice crystals break cell walls. I've noticed this particularly with potatoes and carrots. But only large pieces seem to have this problem. " />
  <row Id="12553" PostHistoryTypeId="2" PostId="6306" RevisionGUID="57ec801f-5286-4d7b-bf9e-57ed4151274c" CreationDate="2010-08-29T19:17:40.073" UserId="2243" Text="What's the difference in taste between green and red Bird's Eye Chillies?" />
  <row Id="12554" PostHistoryTypeId="1" PostId="6306" RevisionGUID="57ec801f-5286-4d7b-bf9e-57ed4151274c" CreationDate="2010-08-29T19:17:40.073" UserId="2243" Text="How does the taste of Bird Eye Chillies differ at different stages of maturity (green vs red)?" />
  <row Id="12555" PostHistoryTypeId="3" PostId="6306" RevisionGUID="57ec801f-5286-4d7b-bf9e-57ed4151274c" CreationDate="2010-08-29T19:17:40.073" UserId="2243" Text="&lt;food-differences&gt;" />
  <row Id="12556" PostHistoryTypeId="2" PostId="6307" RevisionGUID="da3872f6-7171-4e1e-a709-0725995262ca" CreationDate="2010-08-29T19:33:17.117" UserId="1393" Text="This is pretty much the same throughout the pepper family. The green chilis have &quot;green&quot; flavors - underripe, metallic, grassy. The ripe, red chilis develop more rounded, fruity flavors. You can just think of the difference between green and red bell peppers as a basic guide." />
  <row Id="12557" PostHistoryTypeId="2" PostId="6308" RevisionGUID="094aa75a-3492-4633-86c6-d26bd06ea95a" CreationDate="2010-08-29T20:40:43.953" UserId="1670" Text="Another physics digression.&#xD;&#xA;&#xD;&#xA;All cooked food gets hot, and everything in any given dish will have the same temperature {*}. The tomatoes and *don't* get hotter than the other ingredients. But they *do* have a tendency to burn more than certain other substances, so the question is &quot;Why?&quot;.&#xD;&#xA;&#xD;&#xA;You get burned when a portion of your flesh reaches a high enough temperature{+}. The food warms you tongue, lips, etc. by heat conduction until either move the food or your mouth parts and the food reach the same temperature. What that common temperature is depends on the amount of *heat* (i.e. thermal energy) in the system. Some of the factors that come into play are:&#xD;&#xA;&#xD;&#xA;* How much (*mass* of) food there is.&#xD;&#xA;* How much (*mass*) of your mouth is involved (see below).&#xD;&#xA;* The initial temperature of the food.&#xD;&#xA;* The food's &quot;heat capacity&quot; of both the food and your mouth parts, which is a property of each substance that appears as a coefficient in the thermal equilibrium equation. (Don't worry, I'm not going to make you read any math.) Water has a (very!) high heat capacity, so watery foods tend to drive high temperature and thus to burn you more easily. There is an added complication for the extra heat needed to establish a phase change (i.e. melt solids or vaporize liquids) called the heat of fusion or heat of vaporization. Again water has a high value for both of these numbers.&#xD;&#xA;&#xD;&#xA;Has fast the common temperature is reached depends on&#xD;&#xA;&#xD;&#xA;* The area of contact between the food and the mouth.&#xD;&#xA;* Another coefficient called the thermal conductivity. This one is complicated, but liquids tend to have a high thermal conductivity and solids less so. This is where soups, sauces, and melted cheese really get you. Note that your mouth parts has a pretty low thermal conductivity, so you only get to count the surface layers in finding the equilibrium temperature. Sorry.&#xD;&#xA;&#xD;&#xA;Some consequences of all this:&#xD;&#xA;&#xD;&#xA;* This is why you can peel the aluminum foil off of a pan that has just come out of a 400 degree (F) oven without trouble, but if you get your hand stuck in the steam plume (which is only around 212 degrees F) you get scalded: Aluminum has a low heat capacity, and steam has a (very, very!) high one.&#xD;&#xA;* Small bites help in two ways: less total heat means a lower common temperature, and may allow you to move the food around in your mouth, reducing the temperature of any one part.&#xD;&#xA;* Some foods are just dangerous this way. You know what they are from experience: steam, hot soups and sauces, melted cheese, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;{*} Well, sort of. But take that as true for any particular region of any particular dish.  &#xD;&#xA;{+} What temperature is that? Good question. Maybe there is a medical professional around, 'cause I don't know. I'd guess around 140--150 degrees F (call it 60--65 degrees C), but don't quote me." />
  <row Id="12558" PostHistoryTypeId="5" PostId="6243" RevisionGUID="cf159773-3217-4adb-bd3a-631f7d649e3a" CreationDate="2010-08-29T20:43:32.643" UserId="923" Comment="it seems that 'pan fry' is an alright term" Text="I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper.&#xD;&#xA;&#xD;&#xA;It always turns out tasting great, but it is often times really soggy.&#xD;&#xA;&#xD;&#xA;Is there any way to pan fry the zucchini without making it soggy?" />
  <row Id="12559" PostHistoryTypeId="2" PostId="6309" RevisionGUID="bf7ed39f-6607-4295-927e-6181d8fd2ba2" CreationDate="2010-08-29T20:51:14.287" UserId="2117" Text="I was wondering what am I supposed to cut from basil leaves, do I only use the “blade” until the petiole or I should cut that too?&#xD;&#xA;&#xD;&#xA;I know some things must be chopped in the right places because it may add sourness. &#xD;&#xA;&#xD;&#xA;Also, can they be boiled or they should be eaten “raw”?" />
  <row Id="12560" PostHistoryTypeId="1" PostId="6309" RevisionGUID="bf7ed39f-6607-4295-927e-6181d8fd2ba2" CreationDate="2010-08-29T20:51:14.287" UserId="2117" Text="What part to use from fresh Basil leaves?" />
  <row Id="12561" PostHistoryTypeId="3" PostId="6309" RevisionGUID="bf7ed39f-6607-4295-927e-6181d8fd2ba2" CreationDate="2010-08-29T20:51:14.287" UserId="2117" Text="&lt;basil&gt;" />
  <row Id="12562" PostHistoryTypeId="2" PostId="6310" RevisionGUID="d1220ce9-8697-405d-a13f-eb87b6ac1b0d" CreationDate="2010-08-29T20:57:52.643" UserId="446" Text="I always just give fresh basil a chop and toss it in.  You can use fresh herbs raw or cooked in any fashion you wish and find delicious.  They are fairly forgiving as long as you don't let them spoil or burn them." />
  <row Id="12563" PostHistoryTypeId="2" PostId="6311" RevisionGUID="01117578-fad2-4e3e-8bbe-9602317a25fd" CreationDate="2010-08-29T21:04:58.710" UserId="2248" Text="You can roll the leaves and thinly slice them (chiffonade), that's my preferred method. I've never had an instance where I cut basil and made it sour though.&#xD;&#xA;&#xD;&#xA;I've never heard of boiling them, but I assume you could get the essential oils out with that method and could make an infused water. You can fry the basil leaves in oil as well to make a crunchy topping!" />
  <row Id="12564" PostHistoryTypeId="2" PostId="6312" RevisionGUID="bc4c4a14-a2b5-424d-8b5b-360691c6746d" CreationDate="2010-08-29T21:09:30.903" UserId="1393" Text="I'm about to make Jamaican rice and peas, and I'm not quite sure if I want a long, medium, or short grain rice. What is traditional in the islands?" />
  <row Id="12565" PostHistoryTypeId="1" PostId="6312" RevisionGUID="bc4c4a14-a2b5-424d-8b5b-360691c6746d" CreationDate="2010-08-29T21:09:30.903" UserId="1393" Text="What kind of rice is used for Jamaican rice and peas?" />
  <row Id="12566" PostHistoryTypeId="3" PostId="6312" RevisionGUID="bc4c4a14-a2b5-424d-8b5b-360691c6746d" CreationDate="2010-08-29T21:09:30.903" UserId="1393" Text="&lt;rice&gt;" />
  <row Id="12567" PostHistoryTypeId="5" PostId="6290" RevisionGUID="2b5e0854-cd43-4fa5-9983-95195b8cd5f8" CreationDate="2010-08-29T21:09:42.510" UserId="210" Comment="edited body" Text="It is simply water content. Water has a much higher heat capacity than almost anything else we eat. You might think fats have a higher heat capacity, but that is an illusion - they can get much hotter because they don't boil at 100 C, but they hold considerably less heat than water in a given quantity. Tomatoes are almost all water, thus they can burn your mouth quite easily." />
  <row Id="12568" PostHistoryTypeId="2" PostId="6313" RevisionGUID="6ed9f494-233a-4747-a9af-179e19b60d13" CreationDate="2010-08-29T21:13:17.180" UserId="177" Text="You can use the entire leaf, and stem - here's the only warning: the stems are very strong and potent!!  If you are going to dry them in an effort to use the entire plant, make sure that you chop up the stems very fine and mix with the leaves (as mentioned in other post - chiffonade), spread out the entire mixture and let dry completely.  In a couple of days the mixture will have dried out to the point where you can crush them and store in a small container.  The mixture will last months!!" />
  <row Id="12569" PostHistoryTypeId="5" PostId="6308" RevisionGUID="a7ec9325-2117-444c-8e49-f85e997d754c" CreationDate="2010-08-29T22:30:30.913" UserId="16" Comment="deleted 4 characters in body" Text="Another physics digression.&#xD;&#xA;&#xD;&#xA;All cooked food gets hot, and everything in any given dish will have the same temperature {*}. The tomatoes *don't* get hotter than the other ingredients. But they *do* have a tendency to burn more than certain other substances, so the question is &quot;Why?&quot;.&#xD;&#xA;&#xD;&#xA;You get burned when a portion of your flesh reaches a high enough temperature{+}. The food warms you tongue, lips, etc. by heat conduction until either move the food or your mouth parts and the food reach the same temperature. What that common temperature is depends on the amount of *heat* (i.e. thermal energy) in the system. Some of the factors that come into play are:&#xD;&#xA;&#xD;&#xA;* How much (*mass* of) food there is.&#xD;&#xA;* How much (*mass*) of your mouth is involved (see below).&#xD;&#xA;* The initial temperature of the food.&#xD;&#xA;* The food's &quot;heat capacity&quot; of both the food and your mouth parts, which is a property of each substance that appears as a coefficient in the thermal equilibrium equation. (Don't worry, I'm not going to make you read any math.) Water has a (very!) high heat capacity, so watery foods tend to drive high temperature and thus to burn you more easily. There is an added complication for the extra heat needed to establish a phase change (i.e. melt solids or vaporize liquids) called the heat of fusion or heat of vaporization. Again water has a high value for both of these numbers.&#xD;&#xA;&#xD;&#xA;Has fast the common temperature is reached depends on&#xD;&#xA;&#xD;&#xA;* The area of contact between the food and the mouth.&#xD;&#xA;* Another coefficient called the thermal conductivity. This one is complicated, but liquids tend to have a high thermal conductivity and solids less so. This is where soups, sauces, and melted cheese really get you. Note that your mouth parts has a pretty low thermal conductivity, so you only get to count the surface layers in finding the equilibrium temperature. Sorry.&#xD;&#xA;&#xD;&#xA;Some consequences of all this:&#xD;&#xA;&#xD;&#xA;* This is why you can peel the aluminum foil off of a pan that has just come out of a 400 degree (F) oven without trouble, but if you get your hand stuck in the steam plume (which is only around 212 degrees F) you get scalded: Aluminum has a low heat capacity, and steam has a (very, very!) high one.&#xD;&#xA;* Small bites help in two ways: less total heat means a lower common temperature, and may allow you to move the food around in your mouth, reducing the temperature of any one part.&#xD;&#xA;* Some foods are just dangerous this way. You know what they are from experience: steam, hot soups and sauces, melted cheese, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;{*} Well, sort of. But take that as true for any particular region of any particular dish.  &#xD;&#xA;{+} What temperature is that? Good question. Maybe there is a medical professional around, 'cause I don't know. I'd guess around 140--150 degrees F (call it 60--65 degrees C), but don't quote me." />
  <row Id="12570" PostHistoryTypeId="5" PostId="5145" RevisionGUID="457c28e1-5a9f-4dc5-b1c7-e5350c22309c" CreationDate="2010-08-29T22:38:10.463" UserId="373" Comment="added 1 characters in body" Text="Powdered egg is emblematic of all that was was ghastly and difficult about cooking during WWII. At least in Britain, but perhaps also in other countries during that period.&#xD;&#xA;&#xD;&#xA;Supposedly it was pretty vile stuff.&#xD;&#xA;&#xD;&#xA;Since actual eggs are fairly easy and economical to produce, and store well, I'm wondering what it is about a powdered egg which makes it a better choice than an actual egg in a time of scarcity for a nation at war.&#xD;&#xA;&#xD;&#xA;Did it transport better? Or was it just that actual eggs were bulked out (with what, cereals?) to produce the powdered egg, so as to make eggs go further? " />
  <row Id="12571" PostHistoryTypeId="2" PostId="6314" RevisionGUID="32240384-437f-486d-a16e-e51949f94f7b" CreationDate="2010-08-29T22:38:19.633" UserId="1000" Text="I have a bottle of corn syrup and was wondering if I could just use that." />
  <row Id="12572" PostHistoryTypeId="1" PostId="6314" RevisionGUID="32240384-437f-486d-a16e-e51949f94f7b" CreationDate="2010-08-29T22:38:19.633" UserId="1000" Text="Substitute for honey when trying to activate yeast?" />
  <row Id="12573" PostHistoryTypeId="3" PostId="6314" RevisionGUID="32240384-437f-486d-a16e-e51949f94f7b" CreationDate="2010-08-29T22:38:19.633" UserId="1000" Text="&lt;yeast&gt;" />
  <row Id="12574" PostHistoryTypeId="2" PostId="6315" RevisionGUID="7b7c0f92-99d5-47f6-9097-82fe3b53677a" CreationDate="2010-08-29T22:45:03.470" UserId="1769" Text="When making rice, add slices of fresh, peeled ginger. It will impart a subtle flavor, especially when making rice with coconut milk. &#xD;&#xA;&#xD;&#xA;Use 1 can coconut milk, 2 cups water, 2 cups jasmine or basmati rice, and 4 slices of fresh, peeled ginger. Cook rice according to package directions. Remove ginger before serving. " />
  <row Id="12575" PostHistoryTypeId="16" PostId="6315" RevisionGUID="7b7c0f92-99d5-47f6-9097-82fe3b53677a" CreationDate="2010-08-29T22:45:03.470" UserId="-1" />
  <row Id="12576" PostHistoryTypeId="2" PostId="6316" RevisionGUID="c0932919-c312-4c1e-8503-aeaf8f5525ac" CreationDate="2010-08-29T22:48:34.420" UserId="1511" Text="Yes you can use 3/4 cup (180 ml) of light/dark corn syrup:&#xD;&#xA;&#xD;&#xA;You can use all of the following substitutions: &#xD;&#xA;&#xD;&#xA;    1 cup of honey&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;    &#xD;&#xA;    3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;    3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;    3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;OR&#xD;&#xA;&#xD;&#xA;    1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Courtesy of [Joy Of Baking][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/IngredientSubstitution.html" />
  <row Id="12577" PostHistoryTypeId="5" PostId="6308" RevisionGUID="5bb715d8-e79e-4658-aa96-2727f8110267" CreationDate="2010-08-30T01:07:35.620" UserId="1670" Comment="added 47 characters in body" Text="Another physics digression.&#xD;&#xA;&#xD;&#xA;All cooked food gets hot, and everything in any given dish will have the same temperature {*}. The tomatoes *don't* get hotter than the other ingredients. But they *do* have a tendency to burn more than certain other substances, so the question is &quot;Why?&quot;.&#xD;&#xA;&#xD;&#xA;You get burned when a portion of your flesh reaches a high enough temperature{+}. The food warms your tongue, lips, etc. by heat conduction until either you move the food or your mouth parts and the food reach the same temperature (a condition known as thermal equilibrium). What that common temperature is depends on the amount of *heat* (i.e. thermal energy) in the system. Some of the factors that come into play are:&#xD;&#xA;&#xD;&#xA;* How much (*mass* of) food there is.&#xD;&#xA;* How much (*mass* of) your mouth is involved (see below).&#xD;&#xA;* The initial temperature of the food.&#xD;&#xA;* The &quot;heat capacity&quot; of both the food and your mouth parts, which is a property of each substance that appears as a coefficient in the thermal equilibrium equation. (Don't worry, I'm not going to make you read any math.) Water has a (very!) high heat capacity, so watery foods tend to drive high final temperature and thus to burn you more easily. There is an added complication for the extra heat needed to establish a phase change (i.e. melt solids or vaporize liquids) called the heat of fusion or heat of vaporization. Again water has a high value for both of these numbers.&#xD;&#xA;&#xD;&#xA;Has fast the common temperature is reached depends on&#xD;&#xA;&#xD;&#xA;* The area of contact between the food and the mouth.&#xD;&#xA;* Another coefficient called the thermal conductivity. This one is complicated, but liquids tend to have a high thermal conductivity and solids less so. This is where soups, sauces, and melted cheese really get you. Note that your mouth parts has a pretty low thermal conductivity, so you only get to count the surface layers in finding the equilibrium temperature. Sorry.&#xD;&#xA;&#xD;&#xA;Some consequences of all this:&#xD;&#xA;&#xD;&#xA;* This is why you can peel the aluminum foil off of a pan that has just come out of a 400 degree (F) oven without trouble, but if you get your hand stuck in the steam plume (which is only around 212 degrees F) you get scalded: Aluminum has a low heat capacity, and steam has a (very, very!) high one.&#xD;&#xA;* Small bites help in two ways: less total heat means a lower common temperature, and may allow you to move the food around in your mouth, reducing the temperature of any one part.&#xD;&#xA;* Some foods are just dangerous this way. You know what they are from experience: steam, hot soups and sauces, melted cheese, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;{*} Well, sort of. But take that as true for any particular region of any particular dish.  &#xD;&#xA;{+} What temperature is that? Good question. Maybe there is a medical professional around, 'cause I don't know. I'd guess around 140--150 degrees F (call it 60--65 degrees C), but don't quote me." />
  <row Id="12578" PostHistoryTypeId="2" PostId="6317" RevisionGUID="02ce0c61-d972-494a-ad25-ed35cfb0f11d" CreationDate="2010-08-30T01:17:30.870" UserId="2250" Text="I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bullion cube considered large? What size is the large?" />
  <row Id="12579" PostHistoryTypeId="1" PostId="6317" RevisionGUID="02ce0c61-d972-494a-ad25-ed35cfb0f11d" CreationDate="2010-08-30T01:17:30.870" UserId="2250" Text="How large is &quot;1 large beef bouillon cube&quot; for risotto?" />
  <row Id="12580" PostHistoryTypeId="3" PostId="6317" RevisionGUID="02ce0c61-d972-494a-ad25-ed35cfb0f11d" CreationDate="2010-08-30T01:17:30.870" UserId="2250" Text="&lt;italian-cuisine&gt;" />
  <row Id="12581" PostHistoryTypeId="5" PostId="6316" RevisionGUID="67fa3fab-7bac-40a2-ba26-90b2a73cd4d7" CreationDate="2010-08-30T01:36:58.437" UserId="60" Comment="removed terrible" Text="Yes you can use 3/4 cup (180 ml) of light/dark corn syrup:&#xD;&#xA;&#xD;&#xA;You can use any of the following substitutions: &#xD;&#xA;&#xD;&#xA;* 1 cup of honey&#xD;&#xA;&#xD;&#xA;* 3/4 cup (180 ml) maple syrup plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;* 3/4 cup (180 ml) light or dark corn syrup plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;* 3/4 cup (180 ml) light molasses plus 1/2 cup (100 grams) granulated white sugar&#xD;&#xA;&#xD;&#xA;* 1 1/4 cups (250 grams - 265 grams) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Courtesy of [Joy Of Baking][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/IngredientSubstitution.html" />
  <row Id="12582" PostHistoryTypeId="2" PostId="6318" RevisionGUID="d1784e59-f353-49ba-b9b4-f86a7a6ec823" CreationDate="2010-08-30T01:41:32.330" UserId="1601" Text="I would check the recipe and see how much stock that requires, and then compare that to how much stock your bouillon cubes make. If it's close, you're probably fine. This assumes you make standard stock before using the cube, of course, and not concentrate. Does the recipe give any other clues? &#xD;&#xA;&#xD;&#xA;If you can't get any joy this way, I'd suggest you just guess, erring on the side of bland, and taste as you go. " />
  <row Id="12583" PostHistoryTypeId="2" PostId="6319" RevisionGUID="9a32944f-8911-486e-9b01-5b1662cea9c0" CreationDate="2010-08-30T02:01:13.370" UserId="1854" Text="In the documentary, 'I Like Killing Flies,' Kenny Shopsin describes how he drilled bigger holes in his gas range to increase the power output. Ignoring the possible safety issues, would this work on a standard home gas range? It would seem that the gas output is somehow limited by the knobs. Also, increasing the gas output could potentially change the gas/air ratio, which, I think, might change the flame temperature. Has anybody tried this?" />
  <row Id="12584" PostHistoryTypeId="1" PostId="6319" RevisionGUID="9a32944f-8911-486e-9b01-5b1662cea9c0" CreationDate="2010-08-30T02:01:13.370" UserId="1854" Text="gas range hack for greater power output: does it work?" />
  <row Id="12585" PostHistoryTypeId="3" PostId="6319" RevisionGUID="9a32944f-8911-486e-9b01-5b1662cea9c0" CreationDate="2010-08-30T02:01:13.370" UserId="1854" Text="&lt;stove&gt;&lt;gas&gt;" />
  <row Id="12587" PostHistoryTypeId="2" PostId="6321" RevisionGUID="01d4caf4-ad21-475c-9af9-2152c0c20dbe" CreationDate="2010-08-30T02:03:25.990" UserId="60" Text="This seems nonsensical. You are correct, the rate of gas output is directly controlled by the knobs. Drilling holes will not increase the gas output. It _would_ affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease." />
  <row Id="12588" PostHistoryTypeId="2" PostId="6322" RevisionGUID="79310ada-3175-42d8-acc4-1f7c07802c75" CreationDate="2010-08-30T02:10:46.867" UserId="1854" Text="I read in Madhur Jaffrey's book that burying ginger in sandy soil was a popular storage method, but have never tried it myself." />
  <row Id="12589" PostHistoryTypeId="2" PostId="6323" RevisionGUID="d78b7f88-e5b8-4a2c-ba39-58ab8576b91e" CreationDate="2010-08-30T02:38:38.273" UserId="60" Text="I've recently begun making cheese at home. In [this answer][1] it was suggested to reserve the whey to be used in curries. I've done this, and I have about 3 cups of whey sitting in my refrigerator for two weeks now. It's appearance and odor have not changed.&#xD;&#xA;&#xD;&#xA;How long can I expect to keep this stuff around? Does it go bad? I couldn't find anything on [StillTasty][2], my usual resource.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/2958/how-do-you-make-paneer/2975#2975&#xD;&#xA;[2]: http://stilltasty.com/" />
  <row Id="12590" PostHistoryTypeId="1" PostId="6323" RevisionGUID="d78b7f88-e5b8-4a2c-ba39-58ab8576b91e" CreationDate="2010-08-30T02:38:38.273" UserId="60" Text="What is the storage life for whey?" />
  <row Id="12591" PostHistoryTypeId="3" PostId="6323" RevisionGUID="d78b7f88-e5b8-4a2c-ba39-58ab8576b91e" CreationDate="2010-08-30T02:38:38.273" UserId="60" Text="&lt;storage-lifetime&gt;&lt;cheese-making&gt;" />
  <row Id="12592" PostHistoryTypeId="2" PostId="6324" RevisionGUID="e7504241-938d-41d9-9a70-afc56f7c6abe" CreationDate="2010-08-30T02:47:56.237" UserId="1854" Text="Besides the noticeable cost difference between these two, what is the difference between _pimenton ahumado_ and _pimenton de la vera_? Both are purported to be Spanish smoked paprika. " />
  <row Id="12593" PostHistoryTypeId="1" PostId="6324" RevisionGUID="e7504241-938d-41d9-9a70-afc56f7c6abe" CreationDate="2010-08-30T02:47:56.237" UserId="1854" Text="pimenton ahumado vs. pimenton de la vera" />
  <row Id="12594" PostHistoryTypeId="3" PostId="6324" RevisionGUID="e7504241-938d-41d9-9a70-afc56f7c6abe" CreationDate="2010-08-30T02:47:56.237" UserId="1854" Text="&lt;spices&gt;&lt;spanish-cuisine&gt;&lt;pepper&gt;" />
  <row Id="12595" PostHistoryTypeId="2" PostId="6325" RevisionGUID="9ba1f185-ab1d-4ee7-80fe-23f3b8375002" CreationDate="2010-08-30T03:01:59.433" UserId="2251" Text="Another option is to put the cream in a well-sealed jar (i.e. a mason jar) and shake it up and down into it reaches the desired consistency. There is a risk of over-shaking and ending up with fresh butter, but if you're paying attention you should be safe. It takes a few minutes and some arm strength, but it's not too bad." />
  <row Id="12596" PostHistoryTypeId="2" PostId="6326" RevisionGUID="9d788fe1-505a-4494-a12b-f2fa1e07279f" CreationDate="2010-08-30T03:03:15.393" UserId="2250" Text="I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil.&#xD;&#xA;&#xD;&#xA;When the meal is done it's too oily for my taste. How can I make the eggplant less greasy/oily tasting?" />
  <row Id="12597" PostHistoryTypeId="1" PostId="6326" RevisionGUID="9d788fe1-505a-4494-a12b-f2fa1e07279f" CreationDate="2010-08-30T03:03:15.393" UserId="2250" Text="How to make eggplant less oily?" />
  <row Id="12598" PostHistoryTypeId="3" PostId="6326" RevisionGUID="9d788fe1-505a-4494-a12b-f2fa1e07279f" CreationDate="2010-08-30T03:03:15.393" UserId="2250" Text="&lt;oil&gt;" />
  <row Id="12599" PostHistoryTypeId="2" PostId="6327" RevisionGUID="5b78d3cc-4f7b-4dbf-ac7d-95c1319850f4" CreationDate="2010-08-30T03:38:12.530" UserId="1549" Text="Several authorities claim that salting helps. Here's one method you can use to do that,&#xD;&#xA;&#xD;&#xA; 1. Cut the aubergine into length-wise slices about half an inch thick;&#xD;&#xA; 2. Place them on a kitchen-towel covered baking tray;&#xD;&#xA; 3. Salt well using coarse grained salt (it will be easier to wipe off than table salt);&#xD;&#xA; 4. Leave for 30 minutes;&#xD;&#xA; 5. Wipe off excess salt (rinse off if you used table salt) and dry with a kitchen towels.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12600" PostHistoryTypeId="2" PostId="6328" RevisionGUID="3ffa3a15-de8a-4b6e-b2de-f2f4e60fd8a6" CreationDate="2010-08-30T03:39:29.453" UserId="123" Text="From the best I can tell, &quot;de la vera&quot; is a regional form of spanish smoked paprika, where ahumado is the more generic form. Sort of like how real cheddar cheese only comes from Cheddar, England or or a true Burgundy wine can only come from Burgundy, France - &quot;de la vera&quot; comes from around the Tietar River in La Vera, Spain.&#xD;&#xA;&#xD;&#xA;&gt; Pimenton de la Vera has been protected&#xD;&#xA;&gt; by a certified designation of origin&#xD;&#xA;&gt; since 1998 in order to provide you,&#xD;&#xA;&gt; the end consumer, with a guarantee&#xD;&#xA;&gt; that you really are getting the best.&#xD;&#xA;&gt; The government managed regulating&#xD;&#xA;&gt; council for Pimenton de la Vera&#xD;&#xA;&gt; carefully monitors all steps of&#xD;&#xA;&gt; growing, harvest, and production to&#xD;&#xA;&gt; ensure the strictest quality standards&#xD;&#xA;&gt; are met. No simple pepper can meet&#xD;&#xA;&gt; these standards, only those who follow&#xD;&#xA;&gt; the time-honored traditions exactly.&#xD;&#xA;&gt; Although there are many other&#xD;&#xA;&gt; paprika’s in the world, including&#xD;&#xA;&gt; other certified origin products such&#xD;&#xA;&gt; as our Pimenton from Murcia, only&#xD;&#xA;&gt; those grown and smoked in the La Vera&#xD;&#xA;&gt; valley may bear the certification.&#xD;&#xA;&#xD;&#xA;[source][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hotpaella.com/Traditions-Of-Spain-Pimenton-De-La-Vera.aspx" />
  <row Id="12602" PostHistoryTypeId="4" PostId="6324" RevisionGUID="af7c598f-d9c2-48c6-a7ae-a31cb287e874" CreationDate="2010-08-30T03:40:50.090" UserId="123" Comment="edited title" Text="Pimenton ahumado vs. Pimenton de la vera" />
  <row Id="12603" PostHistoryTypeId="2" PostId="6329" RevisionGUID="20aa035d-72cf-4717-b9f0-f7112ad66b0e" CreationDate="2010-08-30T03:41:57.640" UserId="1393" Text="Another option is to simply lightly oil the eggplant with a pastry brush and bake or grill it, then add it to the rest of the dish as usual. It isn't the exact same dish, but it will still be good and substantially less oily. You could also bake the eggplant whole (poke a few holes and bake at say 375 until completely tender), then slice when done." />
  <row Id="12604" PostHistoryTypeId="2" PostId="6330" RevisionGUID="2ff0a9fe-667b-438c-a403-7084392d6b1c" CreationDate="2010-08-30T03:50:32.533" UserId="1854" Text="I usually steam the eggplant first, either in a basket or a dedicated electric steamer. If you are in a hurry, you can first microwave (eegads) sliced eggplant, then sautee it. Use less oil overall in the dish, as the pre-cooked eggplant will need less. " />
  <row Id="12605" PostHistoryTypeId="2" PostId="6331" RevisionGUID="44692d63-d21f-4072-86fe-3f36708b05bf" CreationDate="2010-08-30T03:54:32.357" UserId="1854" Text="My wife makes Mexican Wedding Cookies, from 'The Joy of Vegan Baking'. These are very addictive. Besides the pecans, everything else is a basic pantry item (flour, sugar, vanilla extract, etc)." />
  <row Id="12606" PostHistoryTypeId="16" PostId="6331" RevisionGUID="44692d63-d21f-4072-86fe-3f36708b05bf" CreationDate="2010-08-30T03:54:32.357" UserId="-1" />
  <row Id="12608" PostHistoryTypeId="2" PostId="6332" RevisionGUID="a6c1ad50-3eae-4596-a067-e8b09473d01a" CreationDate="2010-08-30T04:09:04.133" UserId="1549" Text="[This source][1] suggests that you can keep it for six months in the fridge!&#xD;&#xA;&#xD;&#xA;I made paneer yesterday and read somewhere else (can't remember where) that whey will keep for a couple of days. You can freeze whey so that's what I did. And now I read that you can reduce it which will help if you are making lots of cheese.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mothering.com/discussions/showthread.php?t=1137636" />
  <row Id="12609" PostHistoryTypeId="2" PostId="6333" RevisionGUID="b01e20e4-c104-4259-ba46-e681fade227d" CreationDate="2010-08-30T04:10:47.993" UserId="1393" Text="He talks about this in his book, Eat Me, The Food and Philosophy of Kenny Shopsin. You can see it in this [excerpt on Amazon][1]. On his custom stove, described in that excerpt, it is certainly possible that when the knob is turned on all the way, the volume of gas coming out was still limited by the size of the flame holes, so that drilling it out allowed more gas to flow and thus a higher flame. And this is probably an extremely dangerous thing to do on your home stove. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=w2wWNBaqAjMC&amp;lpg=PA120&amp;ots=Mz9LsX-ZkX&amp;dq=kenny%20shopsin%20drill%20stove&amp;pg=PA120#v=onepage&amp;q&amp;f=false" />
  <row Id="12610" PostHistoryTypeId="2" PostId="6334" RevisionGUID="e8f9fb8d-6069-4d1c-9ced-182f8af5a916" CreationDate="2010-08-30T04:40:52.083" UserId="1393" Text="I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start with a hot saute pan, add oil, a good amount of sugar, and a homemade hot sauce that had lots of mustard as well as chili heat in it. Almost similar to the Vietnamese caramel chicken. Can anyone identify which island(s) this technique might be from? Is there a name for it? Niceties to the technique?" />
  <row Id="12611" PostHistoryTypeId="1" PostId="6334" RevisionGUID="e8f9fb8d-6069-4d1c-9ced-182f8af5a916" CreationDate="2010-08-30T04:40:52.083" UserId="1393" Text="What islands use a cooking technique that starts with sugar and hot sauce in the pan?" />
  <row Id="12612" PostHistoryTypeId="3" PostId="6334" RevisionGUID="e8f9fb8d-6069-4d1c-9ced-182f8af5a916" CreationDate="2010-08-30T04:40:52.083" UserId="1393" Text="&lt;sugar&gt;&lt;sauteing&gt;&lt;mustard&gt;" />
  <row Id="12613" PostHistoryTypeId="5" PostId="6333" RevisionGUID="845a21ac-dee7-434b-b814-760c241e7e43" CreationDate="2010-08-30T04:55:04.333" UserId="1393" Comment="added 5 characters in body" Text="Shopsin talks about this in his book, Eat Me, The Food and Philosophy of Kenny Shopsin. You can see it in this [excerpt on Amazon][1]. On his custom stove, described in that excerpt, it is certainly possible that when the knob is turned on all the way, the volume of gas coming out was still limited by the size of the flame holes, so that drilling it out allowed more gas to flow and thus a higher flame. And this is probably an extremely dangerous thing to do on your home stove. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=w2wWNBaqAjMC&amp;lpg=PA120&amp;ots=Mz9LsX-ZkX&amp;dq=kenny%20shopsin%20drill%20stove&amp;pg=PA120#v=onepage&amp;q&amp;f=false" />
  <row Id="12614" PostHistoryTypeId="2" PostId="6335" RevisionGUID="ccdda7de-8d65-419b-af2d-ced3eec6e140" CreationDate="2010-08-30T06:51:08.563" UserId="141" Text="I have recently moved house and one of the downsides is that I'm now stuck with an electric stove instead of a gas stove which was in the previous house.&#xD;&#xA;&#xD;&#xA;I'm not liking it one bit:&#xD;&#xA;&#xD;&#xA;* It takes too long to heat up (I have to pre-heat it like an oven)&#xD;&#xA;* You can't do any funky stuff with the open flame, like charring the skins off capsicums so you can peel them&#xD;&#xA;&#xD;&#xA;Okay, I see some advantages:&#xD;&#xA;&#xD;&#xA;* Easier to keep clean&#xD;&#xA;* Flatter stovetop means less chance of a pot falling over&#xD;&#xA;&#xD;&#xA;But seriously - I don't think any professional or keen amateur chef would be able to argue that an electric stovetop is better than gas.&#xD;&#xA;&#xD;&#xA;I'd like to replace it with a gas stove in the near future.  In the meantime, can anyone convince me that electric is better?" />
  <row Id="12615" PostHistoryTypeId="1" PostId="6335" RevisionGUID="ccdda7de-8d65-419b-af2d-ced3eec6e140" CreationDate="2010-08-30T06:51:08.563" UserId="141" Text="What are some of the benefits of electric stoves versus gas stoves?" />
  <row Id="12616" PostHistoryTypeId="3" PostId="6335" RevisionGUID="ccdda7de-8d65-419b-af2d-ced3eec6e140" CreationDate="2010-08-30T06:51:08.563" UserId="141" Text="&lt;stove&gt;&lt;gas&gt;&lt;electric&gt;" />
  <row Id="12617" PostHistoryTypeId="2" PostId="6336" RevisionGUID="43646841-49ad-43de-b1e0-c48a0a2604a0" CreationDate="2010-08-30T07:00:19.573" UserId="2239" Text="I agree with the previous post. Another reason you may be having problems with chocolate seizing is that you aren't adding enough liquid. Are you trying to &quot;go easy&quot; on the brandy and use less than your recipe calls for? If so, that is most likely the problem. A little liquid will cause the chocolate to seize, but a lot will not.&#xD;&#xA;&#xD;&#xA;Here's an example that will demonstrate what I am trying to say. Think of a bowl of sugar. If you put a few drops of water into it, you will get little hard clumps. If you add a lot of water, you will not get those clumps, and you will have a liquid.&#xD;&#xA;&#xD;&#xA;I don't know the exact liquid to chocolate ratio off the top of my head, but a matter of a tablespoon could prove to make a big difference in having a smooth or seized chocolate." />
  <row Id="12618" PostHistoryTypeId="2" PostId="6337" RevisionGUID="ae2c0f12-f126-4d21-aef8-b3745c2bfb08" CreationDate="2010-08-30T07:07:58.230" UserId="2239" Text="Soup usually freezes beautifully. Some veggies may suffer a slight texture change, if that is a problem, you can just freeze the meat and broth, and add fresh veggies when you thaw and reheat." />
  <row Id="12619" PostHistoryTypeId="2" PostId="6338" RevisionGUID="d0c4007d-d43d-4de8-b37f-7e478d76c164" CreationDate="2010-08-30T07:14:02.943" UserId="1670" Text="Well, with an electric you get&#xD;&#xA;&#xD;&#xA;* Modestly less fire hazard&#xD;&#xA;* No gas leak hazard&#xD;&#xA;&#xD;&#xA;but I'd generally take gas." />
  <row Id="12620" PostHistoryTypeId="2" PostId="6339" RevisionGUID="ae7f589c-7751-4c9d-909e-e64aca455c56" CreationDate="2010-08-30T07:16:43.683" UserId="2239" Text="Most important thing is comfort of the grip. If it's not comfortable, you will not want to use it. If you don't want to use it, you have wasted your money. A &quot;fancy&quot; knife that doesn't get used is a paperweight." />
  <row Id="12621" PostHistoryTypeId="2" PostId="6340" RevisionGUID="9c9e5ae7-b15d-4611-8e4d-70131d7d8ace" CreationDate="2010-08-30T07:34:15.500" UserId="2239" Text="I use 2 different veggie peelers. One has a smooth blade, and one has a serrated blade. The serrated one is great for some of the &quot;tougher&quot; or thick skinned items. The teeth really get a good bite into the flesh." />
  <row Id="12622" PostHistoryTypeId="16" PostId="6340" RevisionGUID="9c9e5ae7-b15d-4611-8e4d-70131d7d8ace" CreationDate="2010-08-30T07:34:15.500" UserId="-1" />
  <row Id="12623" PostHistoryTypeId="2" PostId="6341" RevisionGUID="b1b983f5-7cf3-4b88-8f11-623a76d9c9fd" CreationDate="2010-08-30T07:49:19.043" UserId="2239" Text="Seeing your recipe would help. Try using only granulated sugar as your sugar. When you add other sugars to the mix (like corn syrup) you are taking out insurance of a smooth product by disrupting the way that sugar crystalizes." />
  <row Id="12624" PostHistoryTypeId="5" PostId="6044" RevisionGUID="1c158a75-6a7e-474a-9e4f-f41910395e33" CreationDate="2010-08-30T07:58:12.423" UserId="1274" Comment="crepe paper -&gt; a crepe; added 229 characters in body" Text="I'm thinking about cooking [Beef Wellington][1] this upcoming weekend for six adults and three kids. I've made it, with ok-ish results, before, but the trick is always getting the pastry right. Not too dry, not too soggy. (It was a bit too soggy when I last made it).&#xD;&#xA;&#xD;&#xA;Wikipedia suggests a crepe to help prevent this: what are some other techniques I can use? Should I make multiple smaller ones, should I twiddle with temperatures or let the pastry defrost more than I normally do - I'm open to suggestions.&#xD;&#xA;&#xD;&#xA;Update:&#xD;&#xA; &#xD;&#xA; - I am using store-bought puff pastry&#xD;&#xA; - 4 sheets of pastry vs ~350 g of meat&#xD;&#xA; - the meat has not been frozen and has reached room temperature before being wrapped&#xD;&#xA; - Starting at 200C&#xD;&#xA; - fairly small gas oven&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beef_Wellington" />
  <row Id="12625" PostHistoryTypeId="2" PostId="6342" RevisionGUID="88884b47-b3e8-4833-aaf9-0c553df2da17" CreationDate="2010-08-30T08:00:40.597" UserId="2239" Text="I believe the term &quot;knob&quot; of butter was developed and used in the days before standardized measuring. The amount is about 1 1/2 - 2 tablespoons -- about the size of a knob on a kitchen drawer.&#xD;&#xA;&#xD;&#xA;Other non-exact measurements: palm, handful, wooden spoonful, size of a walnut, size of an egg, a glassful ..." />
  <row Id="12626" PostHistoryTypeId="2" PostId="6343" RevisionGUID="f8dbeb8f-ad5d-49bd-91d6-8704f7290418" CreationDate="2010-08-30T08:25:41.480" UserId="2239" Text="In order to obtain a perfectly smooth spherical coating, you will have to use a mold.&#xD;&#xA;&#xD;&#xA;If you are hand-dipping your centers, you will get a &quot;foot.&quot; The warmer the chocolate, the bigger the foot.&#xD;&#xA;&#xD;&#xA;Rather than dipping your center, I would recommend you &quot;roll&quot; the center to coat it. Granted, this is messy, but you will probably get the closest to having a &quot;non-footed&quot; product.&#xD;&#xA;&#xD;&#xA;To do this, after you temper the chocolate, put a ladle of it onto a marble slab (a dinner plate also will work). With one hand, &quot;play&quot; with the chocolate. It will get thicker as it cools more. When it is pretty thick, but still liquid, use your clean hand to drop a few centers into the chocolate. Roll them over to coat well with your &quot;messy&quot; hand. Pick up the center and place on a sheet of parchment or wax paper... whatever you are using. You can also use your finger to make a swirl on top, but your chocolates will not be perfectly smooth if you do that.&#xD;&#xA;&#xD;&#xA;When the chocolate on the plate starts to get too thick, you just add more warm chocolate to it. Unfortunately, this is an experiential method. It takes a while to get the &quot;feel&quot; for this to make the chocolates as pretty and &quot;foot-less&quot; as possible." />
  <row Id="12627" PostHistoryTypeId="2" PostId="6344" RevisionGUID="7d3b957f-a0f5-49b7-baaa-8b0669c2eec5" CreationDate="2010-08-30T09:10:29.090" UserId="2257" Text="Can you substitute capers for green peppercorn? I'm making a sauce for a roast." />
  <row Id="12628" PostHistoryTypeId="1" PostId="6344" RevisionGUID="7d3b957f-a0f5-49b7-baaa-8b0669c2eec5" CreationDate="2010-08-30T09:10:29.090" UserId="2257" Text="Can you substitute capers for green peppercorn?" />
  <row Id="12629" PostHistoryTypeId="3" PostId="6344" RevisionGUID="7d3b957f-a0f5-49b7-baaa-8b0669c2eec5" CreationDate="2010-08-30T09:10:29.090" UserId="2257" Text="&lt;sauce&gt;" />
  <row Id="12630" PostHistoryTypeId="2" PostId="6345" RevisionGUID="9835e1a3-0922-4fb9-8fed-4e8f994bf07e" CreationDate="2010-08-30T10:02:57.317" UserId="611" Text="Capers are generally very salty, and not what you want as a peppercorn substitute.&#xD;&#xA;&#xD;&#xA;I think that black/white/red/madagascar peppercorn would be a fine substitute. The distinction between the different pepper flavours is very subtle, and not one to worry about much.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12631" PostHistoryTypeId="6" PostId="6344" RevisionGUID="22c5c6da-cb53-4ac3-8ab5-241d5766a24d" CreationDate="2010-08-30T10:04:02.523" UserId="611" Comment="edited tags" Text="&lt;substitutions&gt;&lt;ingredients&gt;" />
  <row Id="12632" PostHistoryTypeId="5" PostId="6295" RevisionGUID="1c3652f1-7a1d-40f2-8914-1d5743aaff7b" CreationDate="2010-08-30T10:11:59.433" UserId="641" Comment="Improved question" Text="Original question: I'd like to learn about your experiences with Soufflés. I've never done them myself, though.&#xD;&#xA;&#xD;&#xA;Edited version: Could you describe the Soufflé technique? What pitfalls should you avoid? Can you use a convection oven? What ingredients should be used?" />
  <row Id="12633" PostHistoryTypeId="2" PostId="6346" RevisionGUID="ed407a77-dca5-48aa-8756-2b90f8c44c33" CreationDate="2010-08-30T12:06:41.583" UserId="438" Text="I remember reading somewhere that certain beers are supposed to be drunk much close to room temperature than most people drink them for optimal flavor.  Specifically stout beers and nut brown ales are only supposed to be &quot;slightly chilled&quot;.  I think I read that the temperature for optimal flavor is around 55 degrees F.  However, most people I've met are shocked when I tell them this and swear by a nice cold one.  My own personal experience does seem to confirm the &quot;slightly chilled&quot;.  Am I crazy? " />
  <row Id="12634" PostHistoryTypeId="1" PostId="6346" RevisionGUID="ed407a77-dca5-48aa-8756-2b90f8c44c33" CreationDate="2010-08-30T12:06:41.583" UserId="438" Text="What temperature are dark beers (stouts and nut browns) supposed to be consumed at?" />
  <row Id="12635" PostHistoryTypeId="3" PostId="6346" RevisionGUID="ed407a77-dca5-48aa-8756-2b90f8c44c33" CreationDate="2010-08-30T12:06:41.583" UserId="438" Text="&lt;temperature&gt;&lt;beer&gt;" />
  <row Id="12636" PostHistoryTypeId="2" PostId="6347" RevisionGUID="09198bef-5343-440c-b531-bb9af1d58851" CreationDate="2010-08-30T12:18:31.620" UserId="2001" Text="I suspect it depends what kind of cheese the whey came from. Whey has all of the water soluble components of the milk. It loses the casein and fat. How much of the albumin and lactose it loses depends on the cheese. If the milk was heated enough (190F I believe) then the albumin will denature and not be in the whey. If the cheese was acidified with a bacterial inoculation then the bacteria will have converted some of the lactose into lactic acid which will both be in the whey. Riboflavin is water soluble and is what gives the whey that greenish tint.&#xD;&#xA;&#xD;&#xA;Either way- most of the nutrients that bacteria like are not in the whey and it is always highly acidic. I have personally kept whey for a couple weeks with no ill effect.&#xD;&#xA;&#xD;&#xA;I usually use my whey soon by making ricotta. If the cheese it came from didn't denature the albumin in the milk then you can gently heat the whey until the the albumin precipitates out. A gallon of whole milk makes almost a pound of mozzarella and then a little less than a cup of ricotta. That's a lasagna right there." />
  <row Id="12637" PostHistoryTypeId="2" PostId="6348" RevisionGUID="a0305203-4cb3-4a37-8240-4ec7484ecc86" CreationDate="2010-08-30T12:40:08.053" UserId="1259" Text="No, I can't, because I don't think it's better. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 minutes. I find this particularly irritating when a recipe requires varying heats while cooking. Sorry I don't have better news for you." />
  <row Id="12642" PostHistoryTypeId="2" PostId="6351" RevisionGUID="1a2e29a3-e108-4a06-94eb-d35f24fe5469" CreationDate="2010-08-30T13:11:06.223" UserId="194" Text="The only advantage of an electric stove is that you can use it in a place where there is no gas.  There are far fewer places that have gas but no electricity." />
  <row Id="12643" PostHistoryTypeId="2" PostId="6352" RevisionGUID="2035497e-8324-4c8e-ba62-0703a06b9193" CreationDate="2010-08-30T13:27:01.110" UserId="2260" Text="Why we use eggs in cake baking?" />
  <row Id="12644" PostHistoryTypeId="1" PostId="6352" RevisionGUID="2035497e-8324-4c8e-ba62-0703a06b9193" CreationDate="2010-08-30T13:27:01.110" UserId="2260" Text="Why we need eggs to bake cakes?" />
  <row Id="12645" PostHistoryTypeId="3" PostId="6352" RevisionGUID="2035497e-8324-4c8e-ba62-0703a06b9193" CreationDate="2010-08-30T13:27:01.110" UserId="2260" Text="&lt;baking&gt;&lt;eggs&gt;&lt;cake&gt;" />
  <row Id="12646" PostHistoryTypeId="2" PostId="6353" RevisionGUID="eb340633-daa2-4868-8fe9-2dc120e7711d" CreationDate="2010-08-30T13:30:10.757" UserId="2217" Text="Coagulated egg proteins in combination with gluten give baked goods the supporting structure they need." />
  <row Id="12647" PostHistoryTypeId="2" PostId="6354" RevisionGUID="383e790a-40ef-445e-8d7b-114925307547" CreationDate="2010-08-30T13:36:45.953" UserId="1584" Text="No, your not crazy.  You have good taste.  The reason for drinking darker beer like stouts and porters is for the flavor.  If they are over-chilled, you lose most of that flavor.  Don't obsess over it, but ion general a lot of people serve dark beer too cold.&#xD;&#xA;&#xD;&#xA;That said, you should drink your beer at whatever temperature makes you happy. There is nothing wrong with a nice cold pilsner or Hefe-wizen on a hot day.  " />
  <row Id="12648" PostHistoryTypeId="5" PostId="6352" RevisionGUID="cc33fa7b-d01b-4faf-b204-eb135a0d1b6f" CreationDate="2010-08-30T13:38:58.903" UserId="60" Comment="fixed english" Text="Why do we use eggs in cake baking?" />
  <row Id="12649" PostHistoryTypeId="4" PostId="6352" RevisionGUID="cc33fa7b-d01b-4faf-b204-eb135a0d1b6f" CreationDate="2010-08-30T13:38:58.903" UserId="60" Comment="fixed english" Text="What role do eggs play in baking?" />
  <row Id="12650" PostHistoryTypeId="5" PostId="6348" RevisionGUID="fa91464a-447a-42ad-afe0-0f0785a1c73d" CreationDate="2010-08-30T13:40:47.877" UserId="1259" Comment="added 38 characters in body" Text="Can I convince you that electric is better? No, I can't, because I don't think it is. The issue I have is related to how long it takes to warm up (and cool down). Electric cook tops just don't respond quickly. Little too hot? Too bad, nothing you can do about it (in time to save a dish that's starting to burn anyway). Not hot enough? Check back in 2 or 3 minutes. I find this particularly irritating when a recipe requires varying heats while cooking. Sorry I don't have better news for you." />
  <row Id="12651" PostHistoryTypeId="2" PostId="6355" RevisionGUID="1da3a44c-e338-4e99-90c4-e642d3688d58" CreationDate="2010-08-30T13:42:44.553" UserId="183" Text="There are basically two types of cakes: butter and sponge (or Génoise).   In a butter cake the egg proteins, like the gluten proteins, help build the structure of the cake.  Additionally, the egg yolks have emulsifying action, helping create a smoother batter with some trapped moisture.  In a sponge cake the eggs additionally act as the main leavening agent, helping create and retain the bubbles that will expand during baking.&#xD;&#xA;&#xD;&#xA;The eggs also add fat, flavor, and color to the cake." />
  <row Id="12652" PostHistoryTypeId="5" PostId="6321" RevisionGUID="d15a483f-ac5f-47ec-b779-ab3bad1d7871" CreationDate="2010-08-30T13:45:38.507" UserId="60" Comment="added 53 characters in body" Text="This seems nonsensical to try with your home stove. You are correct, the rate of gas output is directly controlled by the knobs. In a typical home stove, drilling holes will not increase the gas output. It _would_ affect the gas to air ratio, but I doubt it would result in an increase of temperature, and more likely a decrease." />
  <row Id="12653" PostHistoryTypeId="2" PostId="6356" RevisionGUID="380f87a9-80e3-4763-b5c5-a316fe170e85" CreationDate="2010-08-30T13:47:07.580" UserId="51" Text="One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene - however I have not been able to find any recipes for cakes or cookies that combine the two.  Can anyone give me a suggestion on where to look or a recipe I can experiment with." />
  <row Id="12654" PostHistoryTypeId="1" PostId="6356" RevisionGUID="380f87a9-80e3-4763-b5c5-a316fe170e85" CreationDate="2010-08-30T13:47:07.580" UserId="51" Text="Chocolate and Chilies" />
  <row Id="12655" PostHistoryTypeId="3" PostId="6356" RevisionGUID="380f87a9-80e3-4763-b5c5-a316fe170e85" CreationDate="2010-08-30T13:47:07.580" UserId="51" Text="&lt;chocolate&gt;&lt;chilies&gt;" />
  <row Id="12656" PostHistoryTypeId="10" PostId="6356" RevisionGUID="a87fce06-f7b5-4143-92d6-4afef8baefdb" CreationDate="2010-08-30T13:49:41.817" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12657" PostHistoryTypeId="2" PostId="6357" RevisionGUID="867036a0-cce9-484b-a680-11c09faecded" CreationDate="2010-08-30T13:51:50.837" UserId="220" Text="Hobodave's edited title is more appropriate, I think, as many delicious cakes do not have any eggs. Eggs have different effects on different cakes, but I would argue that if your dish is simply &quot;cake,&quot; then they aren't, strictly speaking, necessary.  It's often possible to replace eggs with other ingredients to achieve the same desired effect: adding more baking powder, protein and fat is usually a good place to start. &#xD;&#xA;&#xD;&#xA;However, it's absurd to talk about what role eggs play in &quot;cake,&quot; because this has different answers for different cakes. Eggs in a pound cake play a completely different role than eggs in angel food cake, for example. " />
  <row Id="12658" PostHistoryTypeId="5" PostId="6355" RevisionGUID="da2596f6-a904-4840-b4bd-0c81065e9340" CreationDate="2010-08-30T13:54:55.923" UserId="183" Comment="added 1 characters in body" Text="There are basically two types of cakes: butter and sponge (or Génoise).   In a butter cake the egg proteins, like the gluten proteins, help build the structure of the cake.  Additionally, the egg yolks have emulsifying action, helping create a smoother batter and more stable air bubbles.  In a sponge cake the eggs additionally act as the main leavening agent, helping create and retain the bubbles that will expand during baking.&#xD;&#xA;&#xD;&#xA;The eggs also add fat, flavor, and color to the cake." />
  <row Id="12659" PostHistoryTypeId="5" PostId="6288" RevisionGUID="78f37789-7e95-437f-a36f-7ba84a10d976" CreationDate="2010-08-30T13:58:59.713" UserId="178" Comment="added 14 characters in body" Text="The general method for iced tea is to boil water, and use double the tea for the amount of water and steep it for twice as long. Once steeped, add an equal amount of ice, and the ice will water down the tea as it melts and cools it down. If you want to sweeten with sugar, do it while the tea is hot.&#xD;&#xA;&#xD;&#xA;This is the fast method, as you'll have iced tea as quickly as you can cool it (an hour or so in the fridge).&#xD;&#xA;&#xD;&#xA;Alternately, you can steep the tea overnight in cold water in the fridge, using a normal tea:water ratio. This is the slow way. :-) If you want to sweeten the tea, make a simple syrup and add it (sugar won't dissolve very well in cold water).&#xD;&#xA;&#xD;&#xA;Whether you use loose leaf or bags is really up to you. Tea purists will always say that loose leaf is better, but bags will work fine if you don't have a refined tea palette. Fruity teas often make really good iced tea, even if you're not a fan of fruity hot tea." />
  <row Id="12660" PostHistoryTypeId="2" PostId="6358" RevisionGUID="f390968c-18b8-419a-a6ed-8c1607b14acc" CreationDate="2010-08-30T14:01:16.073" UserId="1509" Text="I found it is much easier to keep the heat quite low with an electric stove. As for a quick response when the pot is too hot, just slide it off the burner. This is particularly easy with the flat tops." />
  <row Id="12661" PostHistoryTypeId="2" PostId="6359" RevisionGUID="1b35b62e-79cd-41e5-9e33-149f8823eaef" CreationDate="2010-08-30T14:16:23.847" UserId="2261" Text="What the others say is true, but ABSOLUTELY NOT TRUE for an electric induction cooker!!&#xD;&#xA;&#xD;&#xA;I used to think gas was better until I also moved into a flat with no gas. I was soon sick of it but I discovered induction and changed the basic electric cooker for an induction one.&#xD;&#xA;&#xD;&#xA;Now I know that an induction cooker is even better than gas because:&#xD;&#xA;&#xD;&#xA; 1. It responds instantly like gas.&#xD;&#xA; 2. It puts out more energy than gas and thus boils quicker.&#xD;&#xA; 3. It's more controllable than gas. My hob has 19 digital settings, so once you know to set it at 5.5 for boiling pasta, you always set it at that and it's the same every time.&#xD;&#xA; 4. It doesn't heat up your kitchen like gas (or other electric stoves) because the induction effect causes the pan itself to heat and not the hob, so less waste heat.&#xD;&#xA; 5. It's MUCH easier to clean than gas, since it's a flat glass plate and as it doesn't heat up, any spills don't burn on.&#xD;&#xA; 6. It's much safer than gas. No chance of an explosion and no gas smells. Also, the hob only gets hot from the heat from the pans, so much less chance of burning yourself if you touch it.&#xD;&#xA;&#xD;&#xA;Downside is that you need pans that work with an induction cooker. Almost all modern pans do. Just check a pan with a fridge magnet - if the magnet sticks, it should work with induction.&#xD;&#xA;&#xD;&#xA;Also, induction is not cheap. However, you can buy small single or double ring worktop models that just plug in to a socket to augment your existing cooker if you don't want to go the whole way and completely replace it." />
  <row Id="12662" PostHistoryTypeId="2" PostId="6360" RevisionGUID="16f37597-dd04-4918-ba82-479ed714decf" CreationDate="2010-08-30T14:32:51.703" Text="I want to buy a blender for my kitchen and I want to know what company does the best blenders.&#xD;&#xA;What do you recommend? " />
  <row Id="12663" PostHistoryTypeId="1" PostId="6360" RevisionGUID="16f37597-dd04-4918-ba82-479ed714decf" CreationDate="2010-08-30T14:32:51.703" Text="What is the best company that makes blenders" />
  <row Id="12664" PostHistoryTypeId="3" PostId="6360" RevisionGUID="16f37597-dd04-4918-ba82-479ed714decf" CreationDate="2010-08-30T14:32:51.703" Text="&lt;blender&gt;" />
  <row Id="12665" PostHistoryTypeId="10" PostId="6360" RevisionGUID="76663771-c891-4705-a72b-65654c6d1a4b" CreationDate="2010-08-30T14:37:47.787" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12666" PostHistoryTypeId="5" PostId="6360" RevisionGUID="3c66e7ac-73c3-4899-a482-403c5fd7a6b7" CreationDate="2010-08-30T14:37:47.873" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What to look for when purchasing a blender?](http://cooking.stackexchange.com/questions/4278/what-to-look-for-when-purchasing-a-blender)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I want to buy a blender for my kitchen and I want to know what company does the best blenders.&#xD;&#xA;What do you recommend? " />
  <row Id="12667" PostHistoryTypeId="2" PostId="6361" RevisionGUID="bc566c79-dcd2-463a-a72b-edf49ea814ba" CreationDate="2010-08-30T15:23:07.087" UserId="2263" Text="I have a bay tree, and it's far too big.&#xD;&#xA;&#xD;&#xA;It seems like a waste to throw all those bay leaves away.&#xD;&#xA;&#xD;&#xA;What can I do with lots of bay leaves?" />
  <row Id="12668" PostHistoryTypeId="1" PostId="6361" RevisionGUID="bc566c79-dcd2-463a-a72b-edf49ea814ba" CreationDate="2010-08-30T15:23:07.087" UserId="2263" Text="What can I do with a lot of bay leaves?" />
  <row Id="12669" PostHistoryTypeId="3" PostId="6361" RevisionGUID="bc566c79-dcd2-463a-a72b-edf49ea814ba" CreationDate="2010-08-30T15:23:07.087" UserId="2263" Text="&lt;ingredients&gt;&lt;herbs&gt;" />
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  <row Id="12688" PostHistoryTypeId="16" PostId="5244" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-30T15:26:37.207" UserId="60" />
  <row Id="12689" PostHistoryTypeId="16" PostId="2446" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-30T15:26:37.207" UserId="60" />
  <row Id="12690" PostHistoryTypeId="5" PostId="6346" RevisionGUID="1361b0af-c763-4c33-baf1-07b64816deb3" CreationDate="2010-08-30T15:27:11.263" UserId="438" Comment="added 1 characters in body" Text="I remember reading somewhere that certain beers are supposed to be drunk much closer to room temperature than most people drink them for optimal flavor.  Specifically stout beers and nut brown ales are only supposed to be &quot;slightly chilled&quot;.  I think I read that the temperature for optimal flavor is around 55 degrees F.  However, most people I've met are shocked when I tell them this and swear by a nice cold one.  My own personal experience does seem to confirm the &quot;slightly chilled&quot;.  Am I crazy? " />
  <row Id="12691" PostHistoryTypeId="2" PostId="6362" RevisionGUID="67013876-6563-4497-8f3c-761a64a5c338" CreationDate="2010-08-30T15:27:56.177" UserId="87" Text="dry them and sell them at your local market" />
  <row Id="12692" PostHistoryTypeId="16" PostId="6362" RevisionGUID="67013876-6563-4497-8f3c-761a64a5c338" CreationDate="2010-08-30T15:27:56.177" UserId="-1" />
  <row Id="12693" PostHistoryTypeId="2" PostId="6363" RevisionGUID="b3506f14-f9a1-41e1-a923-1a7068c5c202" CreationDate="2010-08-30T15:31:31.833" UserId="1816" Text="Store them and use them to make stock, in soups, as flavors for sauces, and so on." />
  <row Id="12694" PostHistoryTypeId="16" PostId="6363" RevisionGUID="b3506f14-f9a1-41e1-a923-1a7068c5c202" CreationDate="2010-08-30T15:31:31.833" UserId="-1" />
  <row Id="12695" PostHistoryTypeId="5" PostId="6361" RevisionGUID="5272a4e8-9593-4dc9-b9f1-57c030de1b1d" CreationDate="2010-08-30T15:46:43.650" UserId="2263" Comment="added 157 characters in body" Text="I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree).&#xD;&#xA;&#xD;&#xA;It seems like a waste to throw all those bay leaves away.&#xD;&#xA;&#xD;&#xA;What can I do with lots of bay leaves? Are there any good recipes that use lots of bay leaves?" />
  <row Id="12696" PostHistoryTypeId="2" PostId="6364" RevisionGUID="64ac1c8e-0840-4f49-801e-d5a903c13c98" CreationDate="2010-08-30T15:46:52.167" UserId="1393" Text="A nice thing to do is simply give them away. Last year someone dropped of a big pile of small branches of bay leaves at our child's school, with a &quot;free&quot; sign. You could do something similiar, maybe using your community email list or whatever depending on your personal circumstances. You may have many neighbors who have never experiences how amazing fresh bay leaves can be, and you might even end up with some interesting gifts in return!" />
  <row Id="12697" PostHistoryTypeId="16" PostId="6364" RevisionGUID="64ac1c8e-0840-4f49-801e-d5a903c13c98" CreationDate="2010-08-30T15:46:52.167" UserId="-1" />
  <row Id="12698" PostHistoryTypeId="2" PostId="6365" RevisionGUID="723a5e2e-10a5-4ed6-8a9a-49404bf8123f" CreationDate="2010-08-30T16:02:03.750" UserId="2264" Text="I've just got back from a department store where they happened to be doing a demonstration of the Vitamix TNC Blender (https://www.vitamix.co.uk/index.php?option=com_wrapper&amp;view=wrapper&amp;Itemid=122). Obviously, now I want one. Is anyone able to recommend a good alternative, thats not quite as pricey (this thing was £430 / €500). Basically, the features I'm interested would be:&#xD;&#xA;&#xD;&#xA;* Ability to heat for soups, etc.&#xD;&#xA;* Ability to blend ice.&#xD;&#xA;* Really, really fast.&#xD;&#xA;* Durable&#xD;&#xA;&#xD;&#xA;Is there anything out there that can compete? Or are the vitamix blenders pretty unique in that respect?&#xD;&#xA;&#xD;&#xA;Cheers guys,&#xD;&#xA;Alex" />
  <row Id="12699" PostHistoryTypeId="1" PostId="6365" RevisionGUID="723a5e2e-10a5-4ed6-8a9a-49404bf8123f" CreationDate="2010-08-30T16:02:03.750" UserId="2264" Text="Good (cheaper) alternative to Vitamix Blender" />
  <row Id="12700" PostHistoryTypeId="3" PostId="6365" RevisionGUID="723a5e2e-10a5-4ed6-8a9a-49404bf8123f" CreationDate="2010-08-30T16:02:03.750" UserId="2264" Text="&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="12701" PostHistoryTypeId="2" PostId="6366" RevisionGUID="bf84b23d-72bc-4f13-8eb4-e44aec61bdc9" CreationDate="2010-08-30T16:09:52.300" UserId="1393" Text="The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sulfurous odor. What causes this green coloration and how can I prevent it?" />
  <row Id="12702" PostHistoryTypeId="1" PostId="6366" RevisionGUID="bf84b23d-72bc-4f13-8eb4-e44aec61bdc9" CreationDate="2010-08-30T16:09:52.300" UserId="1393" Text="What causes the green ring between yolk and white when hardboiling an egg?" />
  <row Id="12703" PostHistoryTypeId="3" PostId="6366" RevisionGUID="bf84b23d-72bc-4f13-8eb4-e44aec61bdc9" CreationDate="2010-08-30T16:09:52.300" UserId="1393" Text="&lt;eggs&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="12704" PostHistoryTypeId="2" PostId="6367" RevisionGUID="53cfb117-aa10-4da1-b264-2451efdc0166" CreationDate="2010-08-30T16:15:44.220" UserId="60" Text="This is caused by overcooking the egg. The green color is a result of overheating causing the iron and sulfur compounds in the egg to express. You can prevent it by gently boiling the egg, and plunging it into an ice bath when it is done. This stops the carry-over heat from continuing to cook the egg." />
  <row Id="12705" PostHistoryTypeId="2" PostId="6368" RevisionGUID="ef362f31-4cec-4908-8d4d-18935b45e334" CreationDate="2010-08-30T16:30:46.623" UserId="1854" Text="Macerate them in Everclear or midrange vodka for a week or so, then add sweetener and dilute to ~40% ABV. This makes a decent digestif, similar in spirit (no pun intended) to Chartreuse. Or mix in a small amount of fresh thyme, lemon balm, lemon verbena, etc, to make it a little more _Provencale_. &#xD;&#xA;&#xD;&#xA;We picked up a bottle of 'Laurus 48' while in Italy a few years ago, and bay laurel is definitely the dominant herb, so this is not just a French idea. I might be able to dig up a recipe..." />
  <row Id="12706" PostHistoryTypeId="16" PostId="6368" RevisionGUID="ef362f31-4cec-4908-8d4d-18935b45e334" CreationDate="2010-08-30T16:30:46.623" UserId="-1" />
  <row Id="12707" PostHistoryTypeId="5" PostId="6365" RevisionGUID="62334420-30d8-4973-8e9f-69859e021542" CreationDate="2010-08-30T16:38:44.887" UserId="1259" Comment="put link inline." Text="I've just got back from a department store where they happened to be doing a demonstration of the [Vitamix TNC Blender][1]. Obviously, now I want one. Is anyone able to recommend a good alternative, thats not quite as pricey (this thing was £430 / €500). Basically, the features I'm interested would be:&#xD;&#xA;&#xD;&#xA;* Ability to heat for soups, etc.&#xD;&#xA;* Ability to blend ice.&#xD;&#xA;* Really, really fast.&#xD;&#xA;* Durable&#xD;&#xA;&#xD;&#xA;Is there anything out there that can compete? Or are the vitamix blenders pretty unique in that respect?&#xD;&#xA;&#xD;&#xA;Cheers guys,&#xD;&#xA;Alex&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.vitamix.co.uk/index.php?option=com_wrapper&amp;view=wrapper&amp;Itemid=122" />
  <row Id="12713" PostHistoryTypeId="2" PostId="6371" RevisionGUID="5d1c47b3-aaec-4064-9d32-580d13828662" CreationDate="2010-08-30T17:05:19.690" UserId="1759" Text="When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, for say, a soup base or maybe as a light broth for cooking rice or bulgar wheat.&#xD;&#xA;&#xD;&#xA;I'm wondering if anyone here does this, and if so, are the results worth the effort? I usually have a stock or other broth on hand but not always; so it occurred to me that leftover pasta water might have a second life.&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12714" PostHistoryTypeId="1" PostId="6371" RevisionGUID="5d1c47b3-aaec-4064-9d32-580d13828662" CreationDate="2010-08-30T17:05:19.690" UserId="1759" Text="Saving pasta water" />
  <row Id="12715" PostHistoryTypeId="3" PostId="6371" RevisionGUID="5d1c47b3-aaec-4064-9d32-580d13828662" CreationDate="2010-08-30T17:05:19.690" UserId="1759" Text="&lt;ingredients&gt;&lt;pasta&gt;&lt;broth&gt;" />
  <row Id="12716" PostHistoryTypeId="2" PostId="6372" RevisionGUID="119fd3df-233a-44de-85e5-d46dfb7cf38f" CreationDate="2010-08-30T17:06:53.880" UserId="1259" Text="I don't think it's possible. You are talking about restaurant / bar quality blender (like Vitamix, Waring, or Blend-tec). Cheaper units will not have the horsepower or quality of construction to do things like smooth blends of ice in a drink, generate enough friction to heat a soup from scratch, or grind flour from nuts and grains. &#xD;&#xA;&#xD;&#xA;Even if your blender will handle some of these things initially (like blend ice, I'm skeptical any cheap mixer will provide enough heat for a soup), I think your blade / motor will quickly take enough abuse that it won't be able to continue to perform. " />
  <row Id="12717" PostHistoryTypeId="2" PostId="6373" RevisionGUID="c30c1bbd-542a-4723-8439-994e10b3ec17" CreationDate="2010-08-30T17:13:23.140" UserId="1393" Text="There certainly shouldn't be any food safety issues with doing that, as long as you cool it down to under 40 F. within a couple of hours. As to whether it is worth it, that is pretty subjective but if you make a lot of sauces that could use slight dilution while retaining sheen and texture, I think it is a sensible idea." />
  <row Id="12718" PostHistoryTypeId="2" PostId="6374" RevisionGUID="66bc07cb-94a9-4ef5-b2b7-5744d360388f" CreationDate="2010-08-30T17:13:27.287" UserId="1259" Text="The major advantage of using pasta water is that it is high in starch rather than for any flavoring you may get from the water. You may find that you get some strange results if you're just subbing it directly for water or stock, and I wouldn't recommend keeping it for that reason. &#xD;&#xA;&#xD;&#xA;Personally, it doesn't seem like it's worth the effort of keeping. If I want a thickening agent for a sauce or gravy, I'll just make a [cornstarch slurry][1]. However, you've just got a starchy water, so I'd think it'll keep for as long as tap water would (certainly 2-3 days if cooled properly). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_2271843_make-cornstarch-slurry.html" />
  <row Id="12719" PostHistoryTypeId="2" PostId="6375" RevisionGUID="f75f7983-8a88-4d68-8f72-4b9ea7ca0b2a" CreationDate="2010-08-30T17:33:27.403" UserId="1879" Text="I'm by no means an official source, but it looks like a long grain rice is used. [This article][1] shows an example made with [Basmati rice][2], and links to [this recipe][3], which calls for long grain rice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rice_and_peas&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Basmati_rice&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/emeril-lagasse/jamaican-rice-and-peas-recipe/index.html" />
  <row Id="12720" PostHistoryTypeId="2" PostId="6376" RevisionGUID="378ed6ea-e8f4-4ff9-a286-756bccba751a" CreationDate="2010-08-30T18:01:55.410" UserId="1769" Text="Dry the leaves and bundle with cinnamon sticks or other aromatics and make homemade potpourri/culinary gifts for the holidays. What cook wouldn't want a jar full of bay leaves? " />
  <row Id="12721" PostHistoryTypeId="16" PostId="6376" RevisionGUID="378ed6ea-e8f4-4ff9-a286-756bccba751a" CreationDate="2010-08-30T18:01:55.410" UserId="-1" />
  <row Id="12722" PostHistoryTypeId="2" PostId="6377" RevisionGUID="1f0577be-f2f2-457e-a71d-a3500864b09c" CreationDate="2010-08-30T18:38:59.283" UserId="220" Text="Good electric stoves often put out the same or more power (BTUs/hr) than gas stoves, and they are more efficient at transmitting the heat, as it is via conduction not radiation.  This means that on a good electric stove, water will boil faster, heavy pans will heat up faster, etc.  By a &quot;good electric stove&quot; I mean one that does *not* have a glass pane over the element, as these are horrible at conducting heat and take forever to heat up. &#xD;&#xA;&#xD;&#xA;Additionally, as was pointed out above, electric stoves have the ability to maintain a lower temperature than gas stoves. So electric has a better range of heat (cooler to hotter), while gas is quicker to adjust.  Still, for the home chef, switching to another burner shouldn't be a problem if you need quick adjustments in temperature. &#xD;&#xA;&#xD;&#xA;See also [this comparison][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.culinate.com/columns/bacon/gas_electric_stovetops" />
  <row Id="12723" PostHistoryTypeId="5" PostId="6354" RevisionGUID="98904e9d-9e41-4d4a-8838-0e0c57cffee1" CreationDate="2010-08-30T18:42:03.860" UserId="220" Comment="deleted 1 characters in body" Text="No, your not crazy.  You have good taste.  The reason for drinking darker beer like stouts and porters is for the flavor.  If they are over-chilled, you lose most of that flavor.  Don't obsess over it, but in general a lot of people serve dark beer too cold.&#xD;&#xA;&#xD;&#xA;That said, you should drink your beer at whatever temperature makes you happy. There is nothing wrong with a nice cold pilsner or Hefe-wizen on a hot day.  " />
  <row Id="12724" PostHistoryTypeId="2" PostId="6378" RevisionGUID="62901c3b-650c-4683-90e1-fd72555baebf" CreationDate="2010-08-30T19:33:37.750" UserId="218" Text="I don't know. I'm not Mr. OMG-Bacteria's-Gonna-Kill-YOU but I'd not want to keep a thing of starchy water (which is an ideal bacterial growth medium) in my fridge for more than a day or two. Add to that the fact that it's basically so cheap as to be free, and it's right at the bottom of the list of things I'd save." />
  <row Id="12725" PostHistoryTypeId="2" PostId="6379" RevisionGUID="ad1e9b02-feed-4f0e-a850-6ae5c119afac" CreationDate="2010-08-30T19:35:23.073" UserId="948" Text="Do you have a food processor?  Whipping cream in my trusty Cuisinart is easy-peasy.  Put on the regular blade, pour in some cold heavy cream, turn it on for 20-30 seconds, et voila!" />
  <row Id="12726" PostHistoryTypeId="5" PostId="6354" RevisionGUID="1e6c899f-a039-418b-8bb3-da50062a87d8" CreationDate="2010-08-30T19:51:26.560" UserId="364" Comment="Grammar: your --&gt; you're" Text="No, you're not crazy.  You have good taste.  The reason for drinking darker beer like stouts and porters is for the flavor.  If they are over-chilled, you lose most of that flavor.  Don't obsess over it, but in general a lot of people serve dark beer too cold.&#xD;&#xA;&#xD;&#xA;That said, you should drink your beer at whatever temperature makes you happy. There is nothing wrong with a nice cold pilsner or Hefe-wizen on a hot day.  " />
  <row Id="12727" PostHistoryTypeId="2" PostId="6380" RevisionGUID="46c62b84-f427-482e-8262-d77a742a9a2c" CreationDate="2010-08-30T20:11:23.797" UserDisplayName=" Docunext" Text="If I had my perfect stove, it would have an electric oven for more precise temperatures with less variance and gas burners for faster, hotter (and I think more efficient) heating." />
  <row Id="12728" PostHistoryTypeId="2" PostId="6381" RevisionGUID="890d0360-848b-4550-97ba-b93fd60518b1" CreationDate="2010-08-30T20:55:48.467" UserId="373" Text="OK, so we shouldn't refreeze meat once it's been defrosted.&#xD;&#xA;&#xD;&#xA;But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specifically I'm thinking of sausages or steaks or chops, which may be frozen in groups. You might want to pull them out of the freezer for 30 mins to 1 hr, so they thaw just enough to loosen up to separate them, then put half back. Is this safe?&#xD;&#xA;&#xD;&#xA;My question is ... is there a clean cut off point with defrosting after which it becomes unsafe to refreeze, or does it just get progressively more dangerous?" />
  <row Id="12729" PostHistoryTypeId="1" PostId="6381" RevisionGUID="890d0360-848b-4550-97ba-b93fd60518b1" CreationDate="2010-08-30T20:55:48.467" UserId="373" Text="Partially defrosting, then refreezing? " />
  <row Id="12730" PostHistoryTypeId="3" PostId="6381" RevisionGUID="890d0360-848b-4550-97ba-b93fd60518b1" CreationDate="2010-08-30T20:55:48.467" UserId="373" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;defrosting&gt;" />
  <row Id="12731" PostHistoryTypeId="2" PostId="6382" RevisionGUID="a07a6a4d-8546-4c5b-86c8-c8fa0207e7f6" CreationDate="2010-08-30T20:58:37.643" UserId="60" Text="If you're unthawing them in your refrigerator (below 40 F), then you should be just fine. Most beasties don't reproduce at any significant rate below 40 F.&#xD;&#xA;&#xD;&#xA;There isn't a clean cut off point because it depends entirely on the existing level of contamination present in your meat. &#xD;&#xA;&#xD;&#xA;You should be aware that repeated cycles of thaw/freeze will really damage the texture of your meat. The cells simply do not hold up to that." />
  <row Id="12732" PostHistoryTypeId="2" PostId="6383" RevisionGUID="0db01d94-d015-440f-9bdd-1826bb1c33de" CreationDate="2010-08-30T21:07:26.907" UserId="1236" Text="While this doesn't directly answer your question, I wanted to jump in with a way to avoid this altogether.  When you get home from the market, separate and portion your meats so they can be frozen individually.  Wrap each with either freezer paper, or plastic wrap and aluminum foil.  Then they're all stored in one bag, but can be pulled out individually.  &#xD;&#xA;&#xD;&#xA;You can also freeze them on a cookie sheet, one layer deep, and then as soon as they're fully frozen package them together without wrapping (though you will lose the beneficial protection from moisture that wrapping provides).  This is also how I freeze fruit so I can grab a handful of frozen blueberries without having to defrost the entire bag.&#xD;&#xA;&#xD;&#xA;As for safety, I defer to hobodave's excellent answer." />
  <row Id="12733" PostHistoryTypeId="5" PostId="6308" RevisionGUID="ac051bfe-33d1-47e5-899c-fd2d4b91a29a" CreationDate="2010-08-30T21:49:06.937" UserId="1393" Comment="has fast-&gt;how fast" Text="Another physics digression.&#xD;&#xA;&#xD;&#xA;All cooked food gets hot, and everything in any given dish will have the same temperature {*}. The tomatoes *don't* get hotter than the other ingredients. But they *do* have a tendency to burn more than certain other substances, so the question is &quot;Why?&quot;.&#xD;&#xA;&#xD;&#xA;You get burned when a portion of your flesh reaches a high enough temperature{+}. The food warms your tongue, lips, etc. by heat conduction until either you move the food or your mouth parts and the food reach the same temperature (a condition known as thermal equilibrium). What that common temperature is depends on the amount of *heat* (i.e. thermal energy) in the system. Some of the factors that come into play are:&#xD;&#xA;&#xD;&#xA;* How much (*mass* of) food there is.&#xD;&#xA;* How much (*mass* of) your mouth is involved (see below).&#xD;&#xA;* The initial temperature of the food.&#xD;&#xA;* The &quot;heat capacity&quot; of both the food and your mouth parts, which is a property of each substance that appears as a coefficient in the thermal equilibrium equation. (Don't worry, I'm not going to make you read any math.) Water has a (very!) high heat capacity, so watery foods tend to drive high final temperature and thus to burn you more easily. There is an added complication for the extra heat needed to establish a phase change (i.e. melt solids or vaporize liquids) called the heat of fusion or heat of vaporization. Again water has a high value for both of these numbers.&#xD;&#xA;&#xD;&#xA;How fast the common temperature is reached depends on&#xD;&#xA;&#xD;&#xA;* The area of contact between the food and the mouth.&#xD;&#xA;* Another coefficient called the thermal conductivity. This one is complicated, but liquids tend to have a high thermal conductivity and solids less so. This is where soups, sauces, and melted cheese really get you. Note that your mouth parts has a pretty low thermal conductivity, so you only get to count the surface layers in finding the equilibrium temperature. Sorry.&#xD;&#xA;&#xD;&#xA;Some consequences of all this:&#xD;&#xA;&#xD;&#xA;* This is why you can peel the aluminum foil off of a pan that has just come out of a 400 degree (F) oven without trouble, but if you get your hand stuck in the steam plume (which is only around 212 degrees F) you get scalded: Aluminum has a low heat capacity, and steam has a (very, very!) high one.&#xD;&#xA;* Small bites help in two ways: less total heat means a lower common temperature, and may allow you to move the food around in your mouth, reducing the temperature of any one part.&#xD;&#xA;* Some foods are just dangerous this way. You know what they are from experience: steam, hot soups and sauces, melted cheese, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;{*} Well, sort of. But take that as true for any particular region of any particular dish.  &#xD;&#xA;{+} What temperature is that? Good question. Maybe there is a medical professional around, 'cause I don't know. I'd guess around 140--150 degrees F (call it 60--65 degrees C), but don't quote me." />
  <row Id="12734" PostHistoryTypeId="5" PostId="6290" RevisionGUID="daa343a5-82f1-49a1-b1f0-83d0a2fcfafe" CreationDate="2010-08-30T21:51:45.277" UserId="1393" Comment="removed unneccesary hedge (thanks dmckee)" Text="It is simply water content. Water has a much higher heat capacity than anything else we eat. You might think fats have a higher heat capacity, but that is an illusion - they can get much hotter because they don't boil at 100 C, but they hold considerably less heat than water in a given quantity. Tomatoes are almost all water, thus they can burn your mouth quite easily." />
  <row Id="12735" PostHistoryTypeId="5" PostId="6383" RevisionGUID="8286f655-8132-4734-bcf8-d65db817b1b4" CreationDate="2010-08-30T21:59:55.130" UserId="1236" Comment="clarity" Text="While this doesn't directly answer your question, I wanted to jump in with a way to avoid this altogether.  When you get home from the market, separate and portion your meats so they can be frozen individually.  Wrap each with either freezer paper, or plastic wrap and aluminum foil.  Then they're able to all be stored in one bag, but can be pulled out individually.  &#xD;&#xA;&#xD;&#xA;You can also freeze them on a cookie sheet, one layer deep, and then as soon as they're fully frozen package them together without wrapping (though you will lose the beneficial protection from moisture that wrapping provides).  This is also how I freeze fruit so I can grab a handful of frozen blueberries or one peeled banana without having to defrost the entire bag.&#xD;&#xA;&#xD;&#xA;As for safety, I defer to hobodave's excellent answer." />
  <row Id="12736" PostHistoryTypeId="6" PostId="6260" RevisionGUID="14b9aef9-8e42-4626-bdc8-6a73e5465f36" CreationDate="2010-08-30T22:08:47.547" UserId="373" Comment="edited tags" Text="&lt;menu-planning&gt;&lt;cultural-difference&gt;" />
  <row Id="12737" PostHistoryTypeId="2" PostId="6384" RevisionGUID="90413818-e428-492e-8ae5-897640f0f1ff" CreationDate="2010-08-30T22:40:46.640" UserId="1963" Text="Batter and fry the leaf, add as a garnish to a dessert.  (You eat by just biting the batter off of the leaf.)&#xD;&#xA;&#xD;&#xA;That or make a wreath." />
  <row Id="12738" PostHistoryTypeId="16" PostId="6384" RevisionGUID="90413818-e428-492e-8ae5-897640f0f1ff" CreationDate="2010-08-30T22:40:46.640" UserId="-1" />
  <row Id="12739" PostHistoryTypeId="2" PostId="6385" RevisionGUID="74a41d8e-43ea-408a-8423-f451fb849a7a" CreationDate="2010-08-30T22:49:34.277" UserId="67" Text="Besides what @dmckee mentioned :&#xD;&#xA;&#xD;&#xA;* No pilot light, so you're only using fuel when you need it.  (except for the clock, if you have one)&#xD;&#xA;* No failed electric starter, and having to go find matches for those that don't have a pilot.&#xD;&#xA;* No chance of explosion from when you tried setting the gas so low the burner blows out." />
  <row Id="12740" PostHistoryTypeId="5" PostId="6371" RevisionGUID="063c5e05-2ddf-4fe2-bd15-2682f092cd11" CreationDate="2010-08-30T22:58:31.487" UserId="1759" Comment="addition; added 18 characters in body" Text="When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, for say, a soup base or maybe as a light broth for cooking rice or bulgar wheat.&#xD;&#xA;&#xD;&#xA;I'm wondering if anyone here does this, and if so, are the results worth the effort? I usually have a stock or other broth on hand but not always; so it occurred to me that leftover pasta water might have a second life.&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;**_A little more info_** - I got the idea from my well used copy of Lynne Rosetto Kasper's &quot;The Italian Country Table&quot; where in several recipes a small amount of pasta water is reserved for deglazing or cooking down within a vegetable dish. So, that's been my usage. &#xD;&#xA;&#xD;&#xA;Consensus seems to be that it's not worth the effort to save for later. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12741" PostHistoryTypeId="2" PostId="6386" RevisionGUID="a429063c-65e5-418a-aaeb-d9dce34bc724" CreationDate="2010-08-30T23:12:17.980" UserId="2215" Text="Cooking rice. Depends on the type of stove, but [this type][1] is great for cooking rice: Add rice, salt, and right amount of water to a pot; bring to the boil; switch off once boiling and you have perfect rice 20 minutes later.&#xD;&#xA;&#xD;&#xA;Unfortunately this, and the before-mentioned ability to keep low temperatures, are the only advantages I can think of.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/File:Electric_stove.jpg " />
  <row Id="12742" PostHistoryTypeId="5" PostId="6364" RevisionGUID="8ba30f45-625a-41ca-a551-1caac26d55e3" CreationDate="2010-08-30T23:30:01.883" UserId="1393" Comment="spelling" Text="A nice thing to do is simply give them away. Last year someone dropped of a big pile of small branches of bay leaves at our child's school, with a &quot;free&quot; sign. You could do something similiar, maybe using your community email list or whatever depending on your personal circumstances. You may have many neighbors who have never experienced how amazing fresh bay leaves can be, and you might even end up with some interesting gifts in return!" />
  <row Id="12743" PostHistoryTypeId="2" PostId="6387" RevisionGUID="8600ef8a-c785-465e-a26d-60ad1005695d" CreationDate="2010-08-30T23:38:54.657" UserId="2172" Text="I usually freeze soup in ice cubes trays and when the cubes are frozen, I transfer them to a freezing bag.&#xD;&#xA;&#xD;&#xA;Small soup cubes defrost faster than big soup blocks, so when I come back home late and tired from work, I can have a hot soup in a few minutes, just putting some cubes in a hot pan... " />
  <row Id="12744" PostHistoryTypeId="16" PostId="1146" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12745" PostHistoryTypeId="16" PostId="1154" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12746" PostHistoryTypeId="16" PostId="1164" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12747" PostHistoryTypeId="16" PostId="1167" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12748" PostHistoryTypeId="16" PostId="1187" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12749" PostHistoryTypeId="16" PostId="1197" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12750" PostHistoryTypeId="16" PostId="1247" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12751" PostHistoryTypeId="16" PostId="1248" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12752" PostHistoryTypeId="16" PostId="1360" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12753" PostHistoryTypeId="16" PostId="1596" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12754" PostHistoryTypeId="16" PostId="1630" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12755" PostHistoryTypeId="16" PostId="4148" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12756" PostHistoryTypeId="16" PostId="4356" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12757" PostHistoryTypeId="16" PostId="4361" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12758" PostHistoryTypeId="16" PostId="5388" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12759" PostHistoryTypeId="16" PostId="1138" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-08-31T00:39:07.377" UserId="60" />
  <row Id="12760" PostHistoryTypeId="2" PostId="6388" RevisionGUID="a046e0dd-a251-4382-a4d8-74f044aecd82" CreationDate="2010-08-31T00:51:55.740" UserId="177" Text="I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the tomato in order to get it to look like ketchup, not a tomato sauce?" />
  <row Id="12761" PostHistoryTypeId="1" PostId="6388" RevisionGUID="a046e0dd-a251-4382-a4d8-74f044aecd82" CreationDate="2010-08-31T00:51:55.740" UserId="177" Text="How do you prepare a tomato in order to make ketchup?" />
  <row Id="12762" PostHistoryTypeId="3" PostId="6388" RevisionGUID="a046e0dd-a251-4382-a4d8-74f044aecd82" CreationDate="2010-08-31T00:51:55.740" UserId="177" Text="&lt;tomatoes&gt;&lt;ketchup&gt;" />
  <row Id="12763" PostHistoryTypeId="2" PostId="6389" RevisionGUID="0c6cb932-be1e-4c3b-9d19-5663e43a3693" CreationDate="2010-08-31T00:55:47.917" UserId="177" Text="I have a recipe for mustard that calls for fermented mustard seeds - is there a way to ferment them at home?" />
  <row Id="12764" PostHistoryTypeId="1" PostId="6389" RevisionGUID="0c6cb932-be1e-4c3b-9d19-5663e43a3693" CreationDate="2010-08-31T00:55:47.917" UserId="177" Text="I wanted to make homemade mustard, how do you ferment the seeds?" />
  <row Id="12765" PostHistoryTypeId="3" PostId="6389" RevisionGUID="0c6cb932-be1e-4c3b-9d19-5663e43a3693" CreationDate="2010-08-31T00:55:47.917" UserId="177" Text="&lt;mustard&gt;" />
  <row Id="12766" PostHistoryTypeId="2" PostId="6390" RevisionGUID="43e6cf81-8745-400c-8357-fd163962b00f" CreationDate="2010-08-31T01:06:23.790" UserId="2239" Text="You will want to remove the skins. Make a small cut on the bottom of the tomato and then drop into a pot of boiling water for 30-60 seconds. When the small cut expands to a large split, remove from the pot and drop into ice water. The skins will slide right off.&#xD;&#xA;&#xD;&#xA;You will also want to remove the seeds. You can do this by cutting the tomato and digging them out with your finger. Cook and process as usual. You can &quot;cook the tar&quot; out of the tomatoes until they completely break down into nothingness leaving a ketchup like substance, or you can run the cooked mixture through a food mill or press through a fine mesh sieve. A food mill and sieve should also catch any stay seeds." />
  <row Id="12767" PostHistoryTypeId="2" PostId="6391" RevisionGUID="455601ab-7fea-49e8-8950-578a1c1a94a5" CreationDate="2010-08-31T01:08:44.347" UserId="2098" Text="I've prepared risotto from scratch a handful of times in the last few months.  While I've been happy with the flavor, the texture left a little something to be desired.  &#xD;&#xA;&#xD;&#xA;In specific, it tasted like it was undercooked even though I ended up cooking the rice well past the time called for in the recipe.  Any thoughts on what could be causing this?" />
  <row Id="12768" PostHistoryTypeId="1" PostId="6391" RevisionGUID="455601ab-7fea-49e8-8950-578a1c1a94a5" CreationDate="2010-08-31T01:08:44.347" UserId="2098" Text="How can I make my risotto less firm?" />
  <row Id="12769" PostHistoryTypeId="3" PostId="6391" RevisionGUID="455601ab-7fea-49e8-8950-578a1c1a94a5" CreationDate="2010-08-31T01:08:44.347" UserId="2098" Text="&lt;risotto&gt;&lt;arborio-rice&gt;" />
  <row Id="12770" PostHistoryTypeId="2" PostId="6392" RevisionGUID="b865c93a-9fe3-4239-883c-a73dce2dea3b" CreationDate="2010-08-31T01:19:54.040" UserId="2239" Text="Altitude could be a problem. Rice will take longer to cook at higher altitudes. &#xD;&#xA;&#xD;&#xA;My suggestion is to continue cooking and adding broth until the rice is at the texture you desire. Taste often.&#xD;&#xA;&#xD;&#xA;If you want to make the cook time shorter, you can par-boil the rice. Here is a link that explains how that is done.&#xD;&#xA;&#xD;&#xA;http://chowhound.chow.com/topics/601758&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12771" PostHistoryTypeId="2" PostId="6393" RevisionGUID="4f053fae-e0e7-4558-a38c-7b0305aa28b0" CreationDate="2010-08-31T01:29:26.333" UserId="67" Text="Time has nothing to do with cooking risotto -- you cook it 'til it stops absorbing liquid.  I don't even cook by amount of liquid added, as it's more a cook-it-until-it's-done type recipe.   When the rice stops aborbing liquid well, it's generally done, but an occassional check for texture never hurts.&#xD;&#xA;&#xD;&#xA;Type of rice will affect things, as will elevation from sea level, temperature of the cooking vessel, and surface area of the cooking vessel.&#xD;&#xA;&#xD;&#xA;See : &#xD;&#xA;&#xD;&#xA;* [Why do I need more time and liquid than my risotto recipe calls for?][1]&#xD;&#xA;* [How should I prepare Risotto][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4772/why-do-i-need-more-time-and-liquid-than-my-risotto-recipe-calls-for&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/54/how-should-i-prepare-risotto" />
  <row Id="12772" PostHistoryTypeId="5" PostId="6385" RevisionGUID="8c54c096-b912-4cc6-a9aa-60d7acdd99a3" CreationDate="2010-08-31T01:39:47.867" UserId="67" Comment="added update" Text="Besides what @dmckee mentioned :&#xD;&#xA;&#xD;&#xA;* No pilot light, so you're only using fuel when you need it.  (except for the clock, if you have one)&#xD;&#xA;* No failed electric starter, and having to go find matches for those that don't have a pilot.&#xD;&#xA;* No chance of explosion from when you tried setting the gas so low the burner blows out.&#xD;&#xA;&#xD;&#xA;**update** : &#xD;&#xA;&#xD;&#xA;* doesn't use hydrocarbons, could be make 'green' by using electricity from replenish-able sources (hydro, wind, solar) or nuclear.  (unfortunately, you then have the issue of conversion and transmission loss, so if you're in an coal or gas power plant area, it's less green)" />
  <row Id="12773" PostHistoryTypeId="2" PostId="6394" RevisionGUID="6c06bdf8-6d80-4171-aa84-2f0afddb28cb" CreationDate="2010-08-31T01:48:05.333" UserId="944" Text="Well, you can always try Ebay, or Craigslist.  I have a friend that got a barely used Green Star Juicer (a super expensive juicer) for about 1/3rd the cost of new.  I just peeked on Ebay, and there are a lot of results, of varying quality/usefulness." />
  <row Id="12774" PostHistoryTypeId="2" PostId="6395" RevisionGUID="047d1857-7d57-4037-9996-6953623f2c0c" CreationDate="2010-08-31T01:56:52.670" UserId="2239" Text="No, you do not NEED a bread machine. I prefer to do my bread making totally by hand.&#xD;&#xA;&#xD;&#xA;That being said, I DO own and use a bread maker as well. Nothing like setting it all up at night, going to bed and waking up to the smell of fresh bread baking.&#xD;&#xA;&#xD;&#xA;How do you think they made bread in the olden days?" />
  <row Id="12775" PostHistoryTypeId="5" PostId="6336" RevisionGUID="14b5ff8a-679c-42a8-9f79-86bbd422ee64" CreationDate="2010-08-31T02:42:23.777" UserId="41" Comment="added 124 characters in body" Text="I agree with [Aaronut's answer][1]. Another reason you may be having problems with chocolate seizing is that you aren't adding enough liquid. Are you trying to &quot;go easy&quot; on the brandy and use less than your recipe calls for? If so, that is most likely the problem. A little liquid will cause the chocolate to seize, but a lot will not.&#xD;&#xA;&#xD;&#xA;Here's an example that will demonstrate what I am trying to say. Think of a bowl of sugar. If you put a few drops of water into it, you will get little hard clumps. If you add a lot of water, you will not get those clumps, and you will have a liquid.&#xD;&#xA;&#xD;&#xA;I don't know the exact liquid to chocolate ratio off the top of my head, but a matter of a tablespoon could prove to make a big difference in having a smooth or seized chocolate.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6299/why-does-my-chocolate-seize-when-i-add-brandy-to-it/6301#6301" />
  <row Id="12776" PostHistoryTypeId="6" PostId="6326" RevisionGUID="84945e7c-28f2-46de-b749-7137de0843ab" CreationDate="2010-08-31T02:44:46.697" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;eggplant&gt;" />
  <row Id="12777" PostHistoryTypeId="6" PostId="6306" RevisionGUID="f849d1ea-3afa-41bf-97fc-323731b6ed4e" CreationDate="2010-08-31T02:45:57.850" UserId="41" Comment="edited tags" Text="&lt;chilies&gt;" />
  <row Id="12779" PostHistoryTypeId="2" PostId="6397" RevisionGUID="19ba21cb-208a-43a7-8101-de357b41b210" CreationDate="2010-08-31T02:53:56.830" UserId="2239" Text="Rices tend to take longer to cook at higher altitudes and need a bit more liquid... It can be something as simple as the recipe was written from someone cooking at sea-level, and you are at a higher elevation. Just use the extra liquid and cook to the proper texture." />
  <row Id="12780" PostHistoryTypeId="2" PostId="6398" RevisionGUID="de43276b-f3b8-49ad-a35a-6d1fa374b0fb" CreationDate="2010-08-31T03:06:32.103" UserId="2239" Text="Although this isn't exactly a &quot;cheat,&quot; it can help expedite the making of the risotto. You par-boil the rice, so it is partially ready when it is time to actually cook it.&#xD;&#xA;&#xD;&#xA;Ever wonder how they get the risotto to cook so fast on shows like &quot;Hell's Kitchen?&quot; Par- boiling.&#xD;&#xA;&#xD;&#xA;Here's a link to how it's done: http://chowhound.chow.com/topics/601758" />
  <row Id="12781" PostHistoryTypeId="2" PostId="6399" RevisionGUID="8511bf99-13ad-4610-b4ef-3a3efb747b2b" CreationDate="2010-08-31T03:10:57.683" UserId="2239" Text="Oddly, most brown sugar on the market isn't less processed sugar (like many believe) but rather refined white sugar with molasses re-added to it." />
  <row Id="12782" PostHistoryTypeId="2" PostId="6400" RevisionGUID="122bd4d3-b5de-48d1-a8a8-dbb4d032687f" CreationDate="2010-08-31T06:55:51.150" UserId="1393" Text="I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide, shallow container, with the blender near the surface so it beats in lots of air. This works ok, but I find the foams don't hold as long as I would like, often just a minute or two. Is there anything I can do to make them more stable for service?" />
  <row Id="12783" PostHistoryTypeId="1" PostId="6400" RevisionGUID="122bd4d3-b5de-48d1-a8a8-dbb4d032687f" CreationDate="2010-08-31T06:55:51.150" UserId="1393" Text="How do I stabilize a lecithin-based foam?" />
  <row Id="12784" PostHistoryTypeId="3" PostId="6400" RevisionGUID="122bd4d3-b5de-48d1-a8a8-dbb4d032687f" CreationDate="2010-08-31T06:55:51.150" UserId="1393" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="12785" PostHistoryTypeId="2" PostId="6401" RevisionGUID="5ef92601-0cf4-42d1-bf2e-105e64c656d3" CreationDate="2010-08-31T07:17:55.497" UserId="1393" Text="I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no problem. But I'm stuck on the marshmallow. If you google savory marshmallow, you basically find a bunch of standard sweet marshmallow recipes that have had some savory things added to them. I want to make one that isn't sweet at all, or only barely so, but with a recognizable marshmallow texture. Any ideas on how to approach this? I'm not asking for the recipe, just a sense of what set of ingredients and techniques  have a prayer of reproducing that texture with minimal sweetness. Bonus points if it can be done using some other hydrocolloid instead of gelatin, since ultimately I need to make it vegetarian." />
  <row Id="12786" PostHistoryTypeId="1" PostId="6401" RevisionGUID="5ef92601-0cf4-42d1-bf2e-105e64c656d3" CreationDate="2010-08-31T07:17:55.497" UserId="1393" Text="Is it possible to make a marshmallow that isn't sweet?" />
  <row Id="12787" PostHistoryTypeId="3" PostId="6401" RevisionGUID="5ef92601-0cf4-42d1-bf2e-105e64c656d3" CreationDate="2010-08-31T07:17:55.497" UserId="1393" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="12788" PostHistoryTypeId="2" PostId="6402" RevisionGUID="8077b99e-82b9-42c5-b0f8-6638b1941b9d" CreationDate="2010-08-31T08:53:00.493" UserId="1824" Text="I like a fried egg with all the white cooked, yet all the yellow runny. &#xD;&#xA;&#xD;&#xA;I normally do this by separating the yolk and white, and putting the yolk in halfway through. &#xD;&#xA;&#xD;&#xA;Anybody know an easier way?" />
  <row Id="12789" PostHistoryTypeId="1" PostId="6402" RevisionGUID="8077b99e-82b9-42c5-b0f8-6638b1941b9d" CreationDate="2010-08-31T08:53:00.493" UserId="1824" Text="Perfect Fried Egg" />
  <row Id="12790" PostHistoryTypeId="3" PostId="6402" RevisionGUID="8077b99e-82b9-42c5-b0f8-6638b1941b9d" CreationDate="2010-08-31T08:53:00.493" UserId="1824" Text="&lt;eggs&gt;" />
  <row Id="12791" PostHistoryTypeId="2" PostId="6403" RevisionGUID="cb333193-cbfc-4670-b0ee-ee372288afcb" CreationDate="2010-08-31T10:52:40.997" UserId="2232" Text="Roasting the whole tomatoes, seaoned and cut into halves, perhaps with some unpeeled garlic/rough chopped red onions/herbs (the first I would say is essential), then passing the results (after picking out the extras) through a seive or conical strainer, rubbing through the pulp with the back of a wooden spoon or spatula- creating a passata- can give a much deeper taste than fully preparing before cooking. &#xD;&#xA;&#xD;&#xA;Plus it's way less fiddly. :)" />
  <row Id="12792" PostHistoryTypeId="6" PostId="6402" RevisionGUID="d959fc5b-6574-4e30-9a7b-9dcc1974b181" CreationDate="2010-08-31T10:54:14.160" UserId="373" Comment="edited tags" Text="&lt;eggs&gt;&lt;frying&gt;" />
  <row Id="12793" PostHistoryTypeId="2" PostId="6404" RevisionGUID="d73f78e5-2c11-41e0-81c7-cf4aebe8c7ef" CreationDate="2010-08-31T10:57:18.530" UserId="1511" Text="Temperature of your pan is the key here I believe.  Additionally, if you roughly halfway through the cooking (time wise I do not know it just feels right), I take a lid for the pan put a small bit of water in it and close the lid on it for a few minutes.  The end result, if you do it right is the white cooked, the outer yellow cooked but inside runny golden and good.  If you do it too short the white will not cook through, too long and you over cook but I have been doing it this way for awhile.  I do not flip the egg.  " />
  <row Id="12794" PostHistoryTypeId="2" PostId="6405" RevisionGUID="dd84be71-4b0f-44cc-9af2-94a72f66d164" CreationDate="2010-08-31T11:26:42.747" UserId="1274" Text="I've used agar-agar recently, and I think it might do the trick for you. [A recipe plus some technique discussion is behind this link][1].&#xD;&#xA;&#xD;&#xA;In the comments, a reply has been posted that the marshmellow would probably ´taste of the sea´ as agar-agar is seaweed based. This has not been my experience. However, paying homage to its heritage by using some sea-salt seems appropriate.&#xD;&#xA;&#xD;&#xA;I'm a bit troubled by too many associations with the sea due to your use of mushroom paste. Selecting a flavor feels a delicate matter. As I'm getting a Japanese vibe from this dish, I would probably investigate shiitake as a mushroom. (If you weren't emulating chocolate, I'd suggest enoki as well).&#xD;&#xA;&#xD;&#xA;I am highly tempted to investigate edible seaweed flowers (the existence of which I'm totally unsure about and just dreamed up - at [least this link seems to support their existence][2]). If their taste matches your needs, great. And, presuming they look nice as well, they'd be an interesting edible garnish on your plate.&#xD;&#xA;&#xD;&#xA;Update: and for additional savory tastes, I'd look into other savory flavour often associated with seaweed or shiitake in oriental dishes - soy, ginger, cilantro, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://mathomhouse.typepad.com/mommy_cooks/2009/05/vegetarian-marshmallows.html&#xD;&#xA;  [2]: http://www.warriortours.com/cityguides/lijiang/lugu_lake.htm" />
  <row Id="12795" PostHistoryTypeId="2" PostId="6406" RevisionGUID="b71fef29-0062-4939-9f61-8723d432434b" CreationDate="2010-08-31T11:34:14.803" UserId="1274" Text="There's a [reasonably involved text behind the link on home fermentation][1]. Not specific enough an answer for you, sorry. My google-fu was not strong enough for this one. It may help you get started though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cheeseslave.com/2009/07/30/got-bacteria-10-reasons-to-eat-fermented-foods/" />
  <row Id="12796" PostHistoryTypeId="2" PostId="6407" RevisionGUID="02f36c3d-a3d6-418c-b32b-8a4e300e2cb3" CreationDate="2010-08-31T11:41:56.047" UserId="1274" Text="I'd look into:&#xD;&#xA;&#xD;&#xA; - contaminants&#xD;&#xA; - the container you use&#xD;&#xA; - lecithin ratio&#xD;&#xA; - (air) moisture &#xD;&#xA; - inert gas use (which implies a different technique.&#xD;&#xA;&#xD;&#xA;[This link on foams][1] to the [food science pages at edinformatic][2]s looks good. Perhaps it can help you out further.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.edinformatics.com/math_science/science_of_cooking/foams1.htm&#xD;&#xA;  [2]: http://www.edinformatics.com/math_science/science_of_cooking/" />
  <row Id="12797" PostHistoryTypeId="2" PostId="6408" RevisionGUID="21f31eb1-e619-414a-b92d-b19335dfa7e7" CreationDate="2010-08-31T12:11:00.827" UserId="1274" Text="I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect.&#xD;&#xA;&#xD;&#xA;Now, there are a lot of (possible) synonyms that muddle the waters (for me). There's hanging, dry-aging, faisandage (for game birds), and more. What I'm looking for is the 1-3 day (near) room-temperature storage of meat and the spoiling / enzyme process that will cause a flavor change. Feel free to help me along by clarifying the answer.&#xD;&#xA;&#xD;&#xA;Basically:&#xD;&#xA;&#xD;&#xA; - Is there any (good) use for this technique / process for supermarket / butcher cuts of meat?&#xD;&#xA; - What should be taken in consideration for safe execution?" />
  <row Id="12798" PostHistoryTypeId="1" PostId="6408" RevisionGUID="21f31eb1-e619-414a-b92d-b19335dfa7e7" CreationDate="2010-08-31T12:11:00.827" UserId="1274" Text="Hanging at home" />
  <row Id="12799" PostHistoryTypeId="3" PostId="6408" RevisionGUID="21f31eb1-e619-414a-b92d-b19335dfa7e7" CreationDate="2010-08-31T12:11:00.827" UserId="1274" Text="&lt;technique&gt;&lt;hang&gt;" />
  <row Id="12800" PostHistoryTypeId="2" PostId="6409" RevisionGUID="b5bcac34-c86f-405f-a9ad-80a0cebd7ca3" CreationDate="2010-08-31T12:26:56.080" UserId="2274" Text="What is the best process/technique to use for hot smoking salmon on the Big Green Egg?  Receipes/Processes welcome." />
  <row Id="12801" PostHistoryTypeId="1" PostId="6409" RevisionGUID="b5bcac34-c86f-405f-a9ad-80a0cebd7ca3" CreationDate="2010-08-31T12:26:56.080" UserId="2274" Text="Hot Smoked Salmon on Big Green Egg" />
  <row Id="12802" PostHistoryTypeId="3" PostId="6409" RevisionGUID="b5bcac34-c86f-405f-a9ad-80a0cebd7ca3" CreationDate="2010-08-31T12:26:56.080" UserId="2274" Text="&lt;salmon&gt;&lt;smoking&gt;" />
  <row Id="12803" PostHistoryTypeId="2" PostId="6410" RevisionGUID="fe360b2f-ef0f-44bb-836b-99a18b0cd01e" CreationDate="2010-08-31T12:30:32.953" UserId="1274" Text="Also, [cuuks][1] (site) seems to be useful.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cuuks.com/" />
  <row Id="12804" PostHistoryTypeId="16" PostId="6410" RevisionGUID="fe360b2f-ef0f-44bb-836b-99a18b0cd01e" CreationDate="2010-08-31T12:30:32.953" UserId="-1" />
  <row Id="12805" PostHistoryTypeId="2" PostId="6411" RevisionGUID="59ceb563-9b03-4199-86e1-0cb0574a752b" CreationDate="2010-08-31T12:41:58.600" UserId="1816" Text="I've seen a ton of recommendations for [The Flavor Bible][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400" />
  <row Id="12806" PostHistoryTypeId="16" PostId="6411" RevisionGUID="59ceb563-9b03-4199-86e1-0cb0574a752b" CreationDate="2010-08-31T12:41:58.600" UserId="-1" />
  <row Id="12807" PostHistoryTypeId="2" PostId="6412" RevisionGUID="ccaddfb3-f147-4f7d-ac08-76c25ecc58ea" CreationDate="2010-08-31T12:42:59.047" UserId="1274" Text="This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digression about what happened - skip it if you will).&#xD;&#xA;&#xD;&#xA;&gt; I had created two 'boats' to stuff:&#xD;&#xA;&gt; the 'hull' was about 2 cm thick.&#xD;&#xA;&gt; &#xD;&#xA;&gt; My guesstimate at how long it should&#xD;&#xA;&gt; cook was 30 minutes at 160C, and then&#xD;&#xA;&gt; check.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In the end I used about 20 minutes at&#xD;&#xA;&gt; 160, 10 minutes at 180, and 10 minutes&#xD;&#xA;&gt; at oven full blast (~260). You can&#xD;&#xA;&gt; probably tell it wasn't cooking fast enough and I just wanted to pump in heat at some point. &#xD;&#xA;&gt; &#xD;&#xA;&gt; I started with visual inspection to&#xD;&#xA;&gt; see whether it was cooking well: at&#xD;&#xA;&gt; some point I decided to stick my&#xD;&#xA;&gt; digital probe in the 'hull'. The&#xD;&#xA;&gt; temperature was 82C when I pulled it&#xD;&#xA;&gt; out of the oven: this produced a good&#xD;&#xA;&gt; result.&#xD;&#xA;&#xD;&#xA;My question: can you determine how well a vegetable is cooked (in the oven) through this type of probe use, and what temperature should a vegetable reach (a table would be ideal, but any answer's welcome)." />
  <row Id="12808" PostHistoryTypeId="1" PostId="6412" RevisionGUID="ccaddfb3-f147-4f7d-ac08-76c25ecc58ea" CreationDate="2010-08-31T12:42:59.047" UserId="1274" Text="Vegetable internal temperature (oven)" />
  <row Id="12809" PostHistoryTypeId="3" PostId="6412" RevisionGUID="ccaddfb3-f147-4f7d-ac08-76c25ecc58ea" CreationDate="2010-08-31T12:42:59.047" UserId="1274" Text="&lt;vegetables&gt;&lt;oven&gt;" />
  <row Id="12810" PostHistoryTypeId="2" PostId="6413" RevisionGUID="ef04bee9-bc68-4dd8-80b3-9d7e93aeb1e0" CreationDate="2010-08-31T12:49:05.417" UserId="1816" Text="I investigated the possibility of dry aging beef at home a while back and decided that in my small apartment, at least, I did not want to risk the possibility of spoilage or contamination.  These are the resources I found at the time:&#xD;&#xA;&#xD;&#xA; - [Is It Possible to Dry Age Beef at Home][1] has a list of steps and tips&#xD;&#xA; - [Dry-Aging Beef Pays Off With Big Flavor][2] calls for a shorter amount of time that I might be more comfortable with&#xD;&#xA; - [Standing Rib Roast - Dry Aged][3] discusses Alton Brown's technique for dry aging at home&#xD;&#xA; - [How To dry age steak][4] at Steamy Kitchen goes over the use of an interesting item called a [Drybag][5] for dry aging.&#xD;&#xA; &#xD;&#xA;Because I'm not highly confident on controlling my refrigerator temperature in my rental and don't have a lot of space, I didn't end up trying these techniques at home.  Some day, perhaps!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_at_home.htm&#xD;&#xA;  [2]: http://www.finecooking.com/articles/dry-aging-beef-pays-off-big-flavor.aspx&#xD;&#xA;  [3]: http://www.virtualweberbullet.com/ribroast3.html&#xD;&#xA;  [4]: http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html&#xD;&#xA;  [5]: http://www.drybagsteak.com/" />
  <row Id="12811" PostHistoryTypeId="2" PostId="6414" RevisionGUID="9da114ba-1076-498d-a750-0ba47ee1edf4" CreationDate="2010-08-31T12:53:34.953" UserId="1816" Text="Whey appears to be an agent for lacto-fermenting mustard.  [This recipe][1] for lacto-fermented mustard describes a process of combining ingredients and then letting them ferment after the recipe is put together by leaving out over a few days.  &#xD;&#xA;&#xD;&#xA;[This recipe][2] for a mustard seed raita uses yogurt as the fermentation ingredient, which means that you would have to use yogurt with active cultures.&#xD;&#xA;&#xD;&#xA;  [1]: http://ediblearia.com/2009/03/10/lacto-fermented-organic-whole-grain-mustard/&#xD;&#xA;  [2]: http://www.dvo.com/recipe_pages/india/Mustard_Seed_Raita.html" />
  <row Id="12812" PostHistoryTypeId="6" PostId="6409" RevisionGUID="cfc84290-a400-4f7d-8b5d-e7fbc4a38bc9" CreationDate="2010-08-31T13:02:14.857" UserId="2148" Comment="edited tags" Text="&lt;salmon&gt;&lt;smoking&gt;&lt;big-green-egg&gt;" />
  <row Id="12813" PostHistoryTypeId="2" PostId="6415" RevisionGUID="9833ef22-8a99-4340-ba23-d326e00b4a9a" CreationDate="2010-08-31T13:06:33.677" UserId="1259" Text="It's pretty easy:&#xD;&#xA;&#xD;&#xA; - Soak wood chunks or chips over night in water.&#xD;&#xA; - Start hard lump charcoal in BGE (or any smoker)&#xD;&#xA; - Scatter wood over the coals&#xD;&#xA; - Get it smoking and adjust temperature&#xD;&#xA; - Put salmon on grill&#xD;&#xA; - Smoke till finished&#xD;&#xA;&#xD;&#xA;(I've got to run, I'll be back with time and temp shortly)" />
  <row Id="12814" PostHistoryTypeId="2" PostId="6416" RevisionGUID="8a61bdde-753f-4264-84c4-c80db08acf51" CreationDate="2010-08-31T13:12:38.207" UserId="1274" Text="I have a recipe at home that creates an oven dish with fairly most contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.&#xD;&#xA;&#xD;&#xA;At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which in't always appropriate. &#xD;&#xA;&#xD;&#xA;Thus: what other dough(s) can be used to create oven dishes with fairly most contents?" />
  <row Id="12815" PostHistoryTypeId="1" PostId="6416" RevisionGUID="8a61bdde-753f-4264-84c4-c80db08acf51" CreationDate="2010-08-31T13:12:38.207" UserId="1274" Text="Dough(s) to hold moist oven dish contents" />
  <row Id="12816" PostHistoryTypeId="3" PostId="6416" RevisionGUID="8a61bdde-753f-4264-84c4-c80db08acf51" CreationDate="2010-08-31T13:12:38.207" UserId="1274" Text="&lt;oven&gt;&lt;dough&gt;" />
  <row Id="12817" PostHistoryTypeId="2" PostId="6417" RevisionGUID="75e17b7e-ed59-4e45-b045-ffbbb6e67433" CreationDate="2010-08-31T13:18:33.633" UserId="1274" Text="I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard reaction).&#xD;&#xA;&#xD;&#xA;What 'normal'/common ingredients can I use to create such an environment in my pan? " />
  <row Id="12818" PostHistoryTypeId="1" PostId="6417" RevisionGUID="75e17b7e-ed59-4e45-b045-ffbbb6e67433" CreationDate="2010-08-31T13:18:33.633" UserId="1274" Text="Alkaline cooking" />
  <row Id="12819" PostHistoryTypeId="3" PostId="6417" RevisionGUID="75e17b7e-ed59-4e45-b045-ffbbb6e67433" CreationDate="2010-08-31T13:18:33.633" UserId="1274" Text="&lt;technique&gt;&lt;alkaline&gt;" />
  <row Id="12820" PostHistoryTypeId="2" PostId="6418" RevisionGUID="2c825835-b4c3-4b76-b274-4f475d929034" CreationDate="2010-08-31T13:23:42.730" UserId="1274" Text="One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve food at.&#xD;&#xA;&#xD;&#xA;Note: I am not looking for danger or 'cooking at the edge'. I'm a chemical engineer by training and won't be likely to mess this up, and yes, I'd have access to litmus paper or similar tools.&#xD;&#xA;&#xD;&#xA;If the 'safe' range is broader than a (commonly) accepted range where food still tastes good, that'd obviously be good to know as well." />
  <row Id="12821" PostHistoryTypeId="1" PostId="6418" RevisionGUID="2c825835-b4c3-4b76-b274-4f475d929034" CreationDate="2010-08-31T13:23:42.730" UserId="1274" Text="Safe pH range (acid vs base) for food " />
  <row Id="12822" PostHistoryTypeId="3" PostId="6418" RevisionGUID="2c825835-b4c3-4b76-b274-4f475d929034" CreationDate="2010-08-31T13:23:42.730" UserId="1274" Text="&lt;food-safety&gt;&lt;acidity&gt;&lt;alkalinity&gt;" />
  <row Id="12823" PostHistoryTypeId="2" PostId="6419" RevisionGUID="fd1803d6-8bd9-4bf1-9689-fb3c858f02e6" CreationDate="2010-08-31T13:35:04.887" UserId="1274" Text="I have a new deep dryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not airtight, however.&#xD;&#xA;&#xD;&#xA;The new deep fryer has a cold zone, which means the oil won't become dirty due to particles over-frying. I don't overheat the oil either. So, in principle, I'm frying correctly, I think.&#xD;&#xA;&#xD;&#xA;So, how long can my oil safely sit in the deep fryer, if I ensure it's thouroughly heated next time I fry? Should I be allowing the oil to cool and store the fat in (sealed) containers instead, if there's going to be this long a gap between uses?&#xD;&#xA;&#xD;&#xA;Edit: yes, I've seen this question and answers: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse" />
  <row Id="12824" PostHistoryTypeId="1" PostId="6419" RevisionGUID="fd1803d6-8bd9-4bf1-9689-fb3c858f02e6" CreationDate="2010-08-31T13:35:04.887" UserId="1274" Text="How to keep my (deep frying) oil usable as long as possible?" />
  <row Id="12825" PostHistoryTypeId="3" PostId="6419" RevisionGUID="fd1803d6-8bd9-4bf1-9689-fb3c858f02e6" CreationDate="2010-08-31T13:35:04.887" UserId="1274" Text="&lt;food-safety&gt;&lt;oil&gt;" />
  <row Id="12826" PostHistoryTypeId="5" PostId="6419" RevisionGUID="876b5dc6-b12f-4909-aa40-d53262113de9" CreationDate="2010-08-31T13:40:08.557" UserId="1236" Comment="typo fix" Text="I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of times. The deep fryer is covered but not airtight, however.&#xD;&#xA;&#xD;&#xA;The new deep fryer has a cold zone, which means the oil won't become dirty due to particles over-frying. I don't overheat the oil either. So, in principle, I'm frying correctly, I think.&#xD;&#xA;&#xD;&#xA;So, how long can my oil safely sit in the deep fryer, if I ensure it's thouroughly heated next time I fry? Should I be allowing the oil to cool and store the fat in (sealed) containers instead, if there's going to be this long a gap between uses?&#xD;&#xA;&#xD;&#xA;Edit: yes, I've seen this question and answers: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse" />
  <row Id="12827" PostHistoryTypeId="2" PostId="6420" RevisionGUID="25aecfd0-8d69-49b1-9037-75e6f3a77615" CreationDate="2010-08-31T13:46:11.770" UserId="1816" Text="One important note is to use a more saturated oil to avoid breakdowns that form the toxic compound HNE.  See [Science Daily][1] for a summary of the research.  If you use a highly unsaturated oil you can only use it for half an hour at frying temperature before HNE begins to form.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedaily.com/releases/2005/05/050502190054.htm" />
  <row Id="12828" PostHistoryTypeId="5" PostId="6415" RevisionGUID="a9ce6a9e-357a-4623-b3d9-cee97f81a298" CreationDate="2010-08-31T13:55:07.220" UserId="1259" Comment="added 456 characters in body" Text="It's pretty easy:&#xD;&#xA;&#xD;&#xA; - Soak wood chunks or chips over night in water.&#xD;&#xA; - Start hard lump charcoal in BGE (or any smoker)&#xD;&#xA; - Scatter wood over the coals&#xD;&#xA; - Let salmon sit out for 15 - 20 mins to come to room temp&#xD;&#xA; - Get  BGE smoking and adjust temperature to 180F to 200F&#xD;&#xA; - Put salmon on grill&#xD;&#xA; - Smoke till finished. About 35-45 mins for 1 1/2 lbs fillet. It wants to be cooked through and flakey. &#xD;&#xA;&#xD;&#xA;I'll often do this while smoking a Boston Butt, which is an all day affair. If I've got room, I throw a salmon fillet on in the middle of the day for lunch. &#xD;&#xA;&#xD;&#xA;If you're just getting in to smoking with the BGE, I highly recommend the book [Smoke and Spice][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Smoke-Spice-Barbecue-Charcoal-Wood-Burning/dp/155832061X" />
  <row Id="12829" PostHistoryTypeId="5" PostId="6409" RevisionGUID="d8716f00-3252-47a6-b0ec-92a766cafb2c" CreationDate="2010-08-31T14:06:18.130" UserId="210" Comment="added link" Text="What is the best process/technique to use for hot smoking salmon on the [Big Green Egg](http://www.biggreenegg.com/)? " />
  <row Id="12830" PostHistoryTypeId="2" PostId="6421" RevisionGUID="d36931c4-1e88-4f18-a317-3ad182b670f5" CreationDate="2010-08-31T14:07:02.247" UserId="2047" Text="According to this neat chart on Wikipedia: http://en.wikipedia.org/wiki/File:PH_Scale.svg&#xD;&#xA;&#xD;&#xA;Lemon juice is around 2, and baking soda around 9. Our digestive juices are around a 1, so it's probably safe to go a bit less than 2, but you wouldn't enjoy it. Baking soda is 9, and milk of magnesia is 10...both of which are safe to consume in small quantities, but I wouldn't want to serve a dish in that range.&#xD;&#xA;&#xD;&#xA;So...I'd probably stick with 2-9 as an acceptable safe range. As far as taste goes, we're not really wired to enjoy the taste of alkaline. Between 2 and 7 (acid to neutral) is the tasty range." />
  <row Id="12831" PostHistoryTypeId="2" PostId="6422" RevisionGUID="76e511da-7b07-43a2-9f78-521b904260e8" CreationDate="2010-08-31T14:10:28.970" UserId="2047" Text="Baking soda is the easiest and safest way to get a base in cooking. I've never heard of using it for browning, though." />
  <row Id="12832" PostHistoryTypeId="2" PostId="6423" RevisionGUID="cbf682c6-f134-4d9b-9324-96588aa80d91" CreationDate="2010-08-31T14:19:12.370" UserId="2047" Text="Canned biscuit dough might be a good neutral substitute (you'd have to roll/cut/tear it as appropriate), or just make your own equivalent (flour + butter + milk = tasty)." />
  <row Id="12833" PostHistoryTypeId="2" PostId="6424" RevisionGUID="60ec0886-c4f1-4a73-a802-c7a3fee849b9" CreationDate="2010-08-31T14:23:12.543" UserId="1393" Text="One way to achieve this effect is to fry it in plenty of butter or oil, and baste the top of the white with the hot fat." />
  <row Id="12834" PostHistoryTypeId="2" PostId="6425" RevisionGUID="2a4ecc86-e860-4ebd-98e4-1ff40c7dde21" CreationDate="2010-08-31T14:27:03.773" UserId="2251" Text="What about using mochi, an Asian pounded rice paste? It's a similar—though not identical—texture, it's available in sweet and savory forms, and it's held together by the starch in rice rather than anything gelatin, so it's vegetarian. You can get plain unflavored mochi at many Asian food stores; it may take some looking, as it's more often sold sweet and filled with bean paste in the US. I've had it in savory Korean dishes and I believe it's used in savory Korean dishes as well." />
  <row Id="12835" PostHistoryTypeId="2" PostId="6426" RevisionGUID="3f04b2f9-0fd2-4da1-9b9d-81d0b2347906" CreationDate="2010-08-31T14:27:41.730" UserId="1393" Text="The typical sous vide temperature for most vegetables is right around 82-83 C, so I think you nailed it. Of course it is much more difficult to reach a consistent temperature in the oven than sous vide, but the texture at a given temperature should be roughly equivalent." />
  <row Id="12836" PostHistoryTypeId="5" PostId="6409" RevisionGUID="3e0330e9-fb13-4759-8747-d6974d6f8cbb" CreationDate="2010-08-31T14:27:41.993" UserId="210" Comment="removed tag, changed text to be less specific to a single product" Text="What is the best process/technique to use for hot smoking salmon on a smoker like [Big Green Egg](http://www.biggreenegg.com/)? " />
  <row Id="12837" PostHistoryTypeId="6" PostId="6409" RevisionGUID="3e0330e9-fb13-4759-8747-d6974d6f8cbb" CreationDate="2010-08-31T14:27:41.993" UserId="210" Comment="removed tag, changed text to be less specific to a single product" Text="&lt;salmon&gt;&lt;smoking&gt;" />
  <row Id="12838" PostHistoryTypeId="2" PostId="6427" RevisionGUID="a1217ad0-1769-424f-b2b9-38e55c86b366" CreationDate="2010-08-31T14:29:10.213" UserId="1393" Text="You might also be able to seal your puff pastry with a good layer of oil or clarified butter befor adding the filling." />
  <row Id="12839" PostHistoryTypeId="2" PostId="6428" RevisionGUID="d8ef10e5-0804-42ce-b12f-a2fcc1c8c1a2" CreationDate="2010-08-31T14:29:28.233" UserId="2172" Text="As a programmer, I'm used to have a lot of online books for learning about almost everything.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm sure that there are some cookbooks hidden in the web... but I've found just a few of them...&lt;br /&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I know that there are a lot of great websites teaching cooking skills and collecting recipes *(and my RSS reader is always exploding with great tips and recipes)*, but sometimes I prefer to have a whole book in my (virtual) shelves...&#xD;&#xA;&#xD;&#xA;So I thought we could create a list of available online free cookbooks, like [the programming books one on stackoverflow][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stackoverflow.com/questions/194812/list-of-freely-available-programming-books/392926#392926&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12840" PostHistoryTypeId="1" PostId="6428" RevisionGUID="d8ef10e5-0804-42ce-b12f-a2fcc1c8c1a2" CreationDate="2010-08-31T14:29:28.233" UserId="2172" Text="Online freely available cookbooks" />
  <row Id="12841" PostHistoryTypeId="3" PostId="6428" RevisionGUID="d8ef10e5-0804-42ce-b12f-a2fcc1c8c1a2" CreationDate="2010-08-31T14:29:28.233" UserId="2172" Text="&lt;resources&gt;&lt;cookbook&gt;" />
  <row Id="12842" PostHistoryTypeId="16" PostId="6428" RevisionGUID="d8ef10e5-0804-42ce-b12f-a2fcc1c8c1a2" CreationDate="2010-08-31T14:29:28.233" UserId="2172" />
  <row Id="12843" PostHistoryTypeId="2" PostId="6429" RevisionGUID="70aca0ee-062c-4232-b6ae-da536ccd5f75" CreationDate="2010-08-31T14:32:17.670" UserId="1393" Text="That is absolutely correct, an alkaline environment will speed Maillard reactions, and baking soda is a simple choice for creating it. The one thing to watch out for, depending on what you are cooking is that it can also create a mushy texture. You'll want to use a very small amount, less than 1% by weight for sure." />
  <row Id="12844" PostHistoryTypeId="2" PostId="6430" RevisionGUID="9d969ed3-dcf6-4ea2-9865-67b4f3deb66d" CreationDate="2010-08-31T14:32:34.783" UserId="2047" Text="For cuts of meat you bring home from the supermarket, you're probably interested in dry aging. Dry-aging will allow the enzymes that are already in the meat to break it down and tenderize it without letting it spoil.&#xD;&#xA;&#xD;&#xA;If you're doing this at home, without any special equipment, you really need to do it in a refrigerator. If you let meat sit out at room temperature for 3 days, you'll just end up with spoiled meat. Meat needs to stay below 40F or so to prevent spoilage.&#xD;&#xA;&#xD;&#xA;justkt's answer has several links with more information, but the main principles are the same.&#xD;&#xA;The general technique is to cover the meat in a clean towel or some other absorbent material, and make sure it is suspended on some sort of rack over a pan so that air can circulate around the entire piece. Change the covering regularly to keep the meat dry for about 3 days. Enjoy your tasty and tender steak." />
  <row Id="12845" PostHistoryTypeId="2" PostId="6431" RevisionGUID="c8a328bf-f47f-4d65-addf-5524d8df0744" CreationDate="2010-08-31T14:38:30.070" UserId="1393" Text="This is an incredibly useful [Hydrocolloid Recipe Collection][1] if you are interested in modernist techniques (so called molecular gastronomy).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/recipe-collection/" />
  <row Id="12846" PostHistoryTypeId="16" PostId="6431" RevisionGUID="c8a328bf-f47f-4d65-addf-5524d8df0744" CreationDate="2010-08-31T14:38:30.070" UserId="-1" />
  <row Id="12847" PostHistoryTypeId="5" PostId="6253" RevisionGUID="88059b45-626f-4d22-b91c-fbd10798b692" CreationDate="2010-08-31T14:39:15.013" UserId="210" Comment="added 1 characters in body" Text="Two methods that work great. &#xD;&#xA;&#xD;&#xA;1: Put the garlic cloves into lukewarm water and wait 20-30 minutes. &#xD;&#xA;&#xD;&#xA;2: Put the garlic cloves into a tupperware and shake. &#xD;&#xA;&#xD;&#xA;I'd use method one for peeling large batches of garlic that you can store in the fridge for a couple of weeks, and method two for immediate use." />
  <row Id="12848" PostHistoryTypeId="5" PostId="6409" RevisionGUID="30964c3d-64e8-4d3e-9d12-d29b859d2975" CreationDate="2010-08-31T14:41:33.420" UserId="1259" Comment="missing an article" Text="What is the best process/technique to use for hot smoking salmon on a smoker like the [Big Green Egg](http://www.biggreenegg.com/)? " />
  <row Id="12849" PostHistoryTypeId="2" PostId="6432" RevisionGUID="dc90b18f-8a86-444a-8da4-fd70194ed984" CreationDate="2010-08-31T14:42:45.340" UserId="2047" Text="If you're not starting by cooking the rice in butter (and otherwise dry), that could be your problem. If you already are . . . try cooking it a bit longer before adding the liquid. This helps get the rice cooking earlier and helps it absorb enough liquid.&#xD;&#xA;&#xD;&#xA;Also note that risotto is supposed to keep a bit of an &quot;al dente&quot; feel to it. If you cook it to mush, it's overdone." />
  <row Id="12850" PostHistoryTypeId="2" PostId="6433" RevisionGUID="27c24d95-34a0-41e1-a874-c0d62b1d98b2" CreationDate="2010-08-31T14:46:43.113" UserId="2276" Text="I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out.&#xD;&#xA;&#xD;&#xA;I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip.  I microwaved the dip for about 8 minutes total (taking out after 5 to stir.)  After the 8 minutes were up, I started stirring the queso and noticed that the cheese was still clumpy.&#xD;&#xA;&#xD;&#xA;So, I stuck the queso back in the microwave for four more minutes and when I took it out, it was worse than before.&#xD;&#xA;&#xD;&#xA;This has never happened before, usually when it gets clumpy, you can just throw it in to the microwave for a little while longer and it comes out nice.&#xD;&#xA;&#xD;&#xA;What happened here?  Do some foods become clumpy when they are cooked too long?  Could the Velveeta have been bad?  I've made this several times, and I don't think I did anything different here." />
  <row Id="12851" PostHistoryTypeId="1" PostId="6433" RevisionGUID="27c24d95-34a0-41e1-a874-c0d62b1d98b2" CreationDate="2010-08-31T14:46:43.113" UserId="2276" Text="Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?" />
  <row Id="12852" PostHistoryTypeId="3" PostId="6433" RevisionGUID="27c24d95-34a0-41e1-a874-c0d62b1d98b2" CreationDate="2010-08-31T14:46:43.113" UserId="2276" Text="&lt;please-remove-this-tag&gt;&lt;ingredients&gt;&lt;microwave&gt;" />
  <row Id="12853" PostHistoryTypeId="5" PostId="6433" RevisionGUID="ae9cf5fd-b1d2-4a73-b0a8-c8f96b5811ca" CreationDate="2010-08-31T14:49:39.780" UserId="210" Comment="added link" Text="I had a bizarre experience with [Velveeta](http://en.wikipedia.org/wiki/Velveeta) this past weekend and was hoping you all could help me out.&#xD;&#xA;&#xD;&#xA;I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip.  I microwaved the dip for about 8 minutes total (taking out after 5 to stir.)  After the 8 minutes were up, I started stirring the queso and noticed that the cheese was still clumpy.&#xD;&#xA;&#xD;&#xA;So, I stuck the queso back in the microwave for four more minutes and when I took it out, it was worse than before.&#xD;&#xA;&#xD;&#xA;This has never happened before, usually when it gets clumpy, you can just throw it in to the microwave for a little while longer and it comes out nice.&#xD;&#xA;&#xD;&#xA;What happened here?  Do some foods become clumpy when they are cooked too long?  Could the Velveeta have been bad?  I've made this several times, and I don't think I did anything different here." />
  <row Id="12854" PostHistoryTypeId="2" PostId="6434" RevisionGUID="e4062d7f-e0ab-4348-899b-5f232e8f616c" CreationDate="2010-08-31T14:50:02.703" UserId="1259" Text="I love the science-y, geeky side of cooking and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This is a criticism that is often leveled at the molecular gastronomy chefs. While I can get some really &quot;wow&quot; textures, flavors, or presentations, I never feel like I have a coherent, integrated dish.&#xD;&#xA;&#xD;&#xA;How can I use molecular gastronomy as a part of a dish in an interesting way, without it just becoming a gimmick? &#xD;&#xA;&#xD;&#xA;*Community Wiki*" />
  <row Id="12855" PostHistoryTypeId="1" PostId="6434" RevisionGUID="e4062d7f-e0ab-4348-899b-5f232e8f616c" CreationDate="2010-08-31T14:50:02.703" UserId="1259" Text="How can I integrate molecular gastronomy in to regular cooking?" />
  <row Id="12856" PostHistoryTypeId="3" PostId="6434" RevisionGUID="e4062d7f-e0ab-4348-899b-5f232e8f616c" CreationDate="2010-08-31T14:50:02.703" UserId="1259" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="12857" PostHistoryTypeId="16" PostId="6434" RevisionGUID="e4062d7f-e0ab-4348-899b-5f232e8f616c" CreationDate="2010-08-31T14:50:02.703" UserId="1259" />
  <row Id="12858" PostHistoryTypeId="2" PostId="6435" RevisionGUID="9ff8375c-ceef-41c2-9218-22dd52177a8b" CreationDate="2010-08-31T15:10:40.050" UserId="210" Text="Good question.&#xD;&#xA;&#xD;&#xA;I think you need to try and use the techniques to enable things that you couldn't do in any other way, and not just to do something for the sake of it.  This could include:&#xD;&#xA;&#xD;&#xA; - Making gels that are heat resistent so you can do things which would melt 'ordinary' gels.  Like make a jaffa cake ball, with a cakey bit and an orange jelly, which is all dipped in hot chocolate.  Some other gelling agent other than gelatin (like agar or gellen) will allow the orange jelly to survive the hot chocolate dipping.&#xD;&#xA; - use meat/fish glues to stuff meat/fish pieces without needing to wrap them or coat them to hold together&#xD;&#xA; - stabilise fats with tapioca maltrodextrin to enable the flavour to be used in a solid form. I've seen this done with stabilised bacon fat and a tomato jelly and lettuce foam to make a bite size stack of essence of BLT, which was solid on the plate, but became a liquid mouthful of BLT flavour when you started to eat it.&#xD;&#xA;&#xD;&#xA;If I think of any more examples I'll add them later.&#xD;&#xA;&#xD;&#xA;or are these sorts of things not 'regular' enough?" />
  <row Id="12859" PostHistoryTypeId="16" PostId="6435" RevisionGUID="9ff8375c-ceef-41c2-9218-22dd52177a8b" CreationDate="2010-08-31T15:10:40.050" UserId="-1" />
  <row Id="12860" PostHistoryTypeId="2" PostId="6436" RevisionGUID="28cd98a9-ec9a-4014-b38c-fadd0ce3a753" CreationDate="2010-08-31T15:18:52.433" UserId="1393" Text="On the more &quot;regular&quot; side, making fluid gels by setting with agar etc and then pureeing is a nice modern technique. It gives you a sauce that will sit still on the plate, but feel liquid in your mouth, due to shear thinning (just like ketchup). This is a nice technique because it doesn't appear particularly showy, but lets you make intensely flavored, pure colored sauces from just about anything." />
  <row Id="12861" PostHistoryTypeId="16" PostId="6436" RevisionGUID="28cd98a9-ec9a-4014-b38c-fadd0ce3a753" CreationDate="2010-08-31T15:18:52.433" UserId="-1" />
  <row Id="12862" PostHistoryTypeId="5" PostId="6434" RevisionGUID="b0d2a51f-64e0-40f6-ac1e-eca06f932b23" CreationDate="2010-08-31T15:29:15.613" UserId="41" Comment="deleted 20 characters in body" Text="I love the science-y, geeky side of cooking and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This is a criticism that is often leveled at the molecular gastronomy chefs. While I can get some really &quot;wow&quot; textures, flavors, or presentations, I never feel like I have a coherent, integrated dish.&#xD;&#xA;&#xD;&#xA;How can I use molecular gastronomy as a part of a dish in an interesting way, without it just becoming a gimmick? " />
  <row Id="12863" PostHistoryTypeId="5" PostId="6434" RevisionGUID="4425486a-ff73-4309-8042-d1181626a8b0" CreationDate="2010-08-31T15:46:23.863" UserId="1259" Comment="added 342 characters in body" Text="I love the science-y, geeky side of cooking and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This is a criticism that is often leveled at the molecular gastronomy chefs. While I can get some really &quot;wow&quot; textures, flavors, or presentations, I never feel like I have a coherent, integrated dish. I don't think it even needs to be &quot;regular&quot;, it just needs to be coherent and not gimmicky. The surprise / wow factor of the texture can't be the main point of the dish, it needs to be the flavor. For what it's worth, I think Grant Achatz probably does the best job of using molecular gastronomy to augment a dish rather than controlling it.&#xD;&#xA;&#xD;&#xA;How can I use molecular gastronomy as a part of a dish in an interesting way, without it just becoming a gimmick? " />
  <row Id="12864" PostHistoryTypeId="2" PostId="6437" RevisionGUID="c9f279cf-ed03-4698-8518-83ae69eaaba2" CreationDate="2010-08-31T16:29:47.777" UserId="2001" Text="In my mind- the difference between a cookbook and a site that collects recipes is that I can typically trust the recipes in a book. I assume that they have been tested and are more reliable than some random recipe that I run across in someone's blog.&#xD;&#xA;&#xD;&#xA;As such- I use allrecipes.com more than any other cookbook. (Though The Joy Of Cooking is a close second) The recipes are user rated and I have built confidence that highly rated recipes will be successful. In fact- I have more confidence in a recipe rated 5/5 stars by 1000 people than I do in the recipes from my better homes and gardens cookbook.&#xD;&#xA;&#xD;&#xA;I also expect more from online resources than I do from a physical cookbook. If I'm collecting recipes online I fully expect the resources to allow me to search by desired (and undesired) ingredients, scale servings, allow me to tag and categorize, and even create shopping lists.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12865" PostHistoryTypeId="16" PostId="6437" RevisionGUID="c9f279cf-ed03-4698-8518-83ae69eaaba2" CreationDate="2010-08-31T16:29:47.777" UserId="-1" />
  <row Id="12866" PostHistoryTypeId="2" PostId="6438" RevisionGUID="ff50d473-85f1-4dd2-b189-c018f26870f4" CreationDate="2010-08-31T16:42:06.750" UserId="1816" Text="Only a small portion of their content is free, but many cooks I know find the price of a subscription to [Cook's Illustrated][1]/[America's Test Kitchen][2]/[Cook's Country][3] well worth it.  These are online cooking magazines, but the parent publishes the same content slightly edited in book form, so in many ways they are an online book.  You can find recipes, technique advice embedded in the recipes, and product reviews.  Because of the style of Cook's Illustrated, the recipes have been honed over and over again until you can be quite confident in them.  I own the America's Test Kitchen Family Cookbook, and find myself turning to the website at least as often as the book (and I don't personally pay for a subscription).&#xD;&#xA;&#xD;&#xA;Also for online magazines you can find content from Bon Appetite and Gourmet (and others) at [Epicurious][4].  This is an entirely free resource.  Cooks rate the recipes.  I've had some successes here, but also some stunning failures.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com&#xD;&#xA;  [2]: http://www.americastestkitchen.com&#xD;&#xA;  [3]: http://www.cookscountry.com&#xD;&#xA;  [4]: http://www.epicurious.com" />
  <row Id="12867" PostHistoryTypeId="16" PostId="6438" RevisionGUID="ff50d473-85f1-4dd2-b189-c018f26870f4" CreationDate="2010-08-31T16:42:06.750" UserId="-1" />
  <row Id="12868" PostHistoryTypeId="2" PostId="6439" RevisionGUID="375e54bd-9316-4d48-9171-08f0608e772b" CreationDate="2010-08-31T16:51:13.703" UserId="27" Text="I've found [food.com][1] (previously called [recipezaar.com][2]) the most reliable site so far. I use it constantly. There has only been recipe that wasn't my favorite so far and that was still decent. Like @Sobachatina mentions the actual cookbooks are tested so I thought they were more reliable but since food.com is free and open I can easily choose recipes by how many people have rated the recipe and what the recipe is rated as. So if I am looking for a recipe for chocolate cake I can easily sort the results to get the recipes with the highest ratings and the most ratings. Another benefit I've found is user comments. While looking over the recipe I can look at the comments that were submitted and benefit from their past experience so recipe turns out better. For example if several of the comments said that the dish was too garlicy and I don't like garlic then I know to decrease the amount of garlic.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://food.com&#xD;&#xA;  [2]: http://recipezaar.com" />
  <row Id="12869" PostHistoryTypeId="16" PostId="6439" RevisionGUID="375e54bd-9316-4d48-9171-08f0608e772b" CreationDate="2010-08-31T16:51:13.703" UserId="-1" />
  <row Id="12870" PostHistoryTypeId="2" PostId="6440" RevisionGUID="1947d69e-b083-457e-a556-fc3e66aaaaa2" CreationDate="2010-08-31T16:53:56.887" UserId="67" Text="From what you're describing, I think the cheese (or cheese-like substance, in this case) 'broke' ... that is, the oil separated out of it.&#xD;&#xA;&#xD;&#xA;I'd recommend:&#xD;&#xA;&#xD;&#xA;1. Don't melt it at full power&#xD;&#xA;2. Stir it multiple times during melting&#xD;&#xA;3. Melt the cheese (or &quot;cheese-food&quot;) seperately, then add the tomatoes, so the tomatoes get hot causing uneven heating.&#xD;&#xA;&#xD;&#xA;I'm not sure if there's a good way to recover cheese once it's broken.  Some starch will help keep dairy from breaking in the first place, but I don't think it'd help you in this  particular case." />
  <row Id="12871" PostHistoryTypeId="11" PostId="6295" RevisionGUID="d4f78b2c-ebe7-4192-9c26-296e02e1126a" CreationDate="2010-08-31T17:02:51.970" UserId="-1" Text="[{&quot;Id&quot;:438,&quot;DisplayName&quot;:&quot;Daniel Bingham&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;},{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;}]" />
  <row Id="12872" PostHistoryTypeId="5" PostId="6242" RevisionGUID="7a2d6ce7-3239-4f76-a161-19c7335bde18" CreationDate="2010-08-31T17:15:30.213" UserId="1393" Comment="Edited to remove the localized / time varying price issue and  focus on type of knife" Text="I want to buy a good all-purpose Chef's knive and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the knive. What is the most basic type of knife in terms of materials and style would allow me to effectively practice sharpening?" />
  <row Id="12873" PostHistoryTypeId="2" PostId="6441" RevisionGUID="00db8759-2f89-4110-bc2b-f971739b0f29" CreationDate="2010-08-31T17:17:41.093" UserId="1759" Text="I had a [question][1] a few weeks ago regarding induction vs gas. Since that time, I have spoken with a few people who have switched to an induction range from either gas or electric. &#xD;&#xA;&#xD;&#xA;A couple of aspects not mentioned above, regarding differences between resistive electric and induction, are control and response. According to my sources, the temperature in a pan can be dialed in very accurately with an induction range. Also, changing a setting happens very quickly as there is no resistive element to heat up or cool down. &#xD;&#xA;&#xD;&#xA;* One of my sources is a 'chef on wheels' who uses countertop induction units, and another who owns a culinary supply shop and gets to experiment with lots of cooking toys.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5124/induction-range-vs-gas" />
  <row Id="12874" PostHistoryTypeId="5" PostId="6295" RevisionGUID="92fa6b1a-353f-4d41-bd4d-b7eb7fd7a60b" CreationDate="2010-08-31T17:22:30.703" UserId="60" Comment="deleted 163 characters in body; edited title" Text="Could you describe the Soufflé technique? What pitfalls should you avoid? Can you use a convection oven? " />
  <row Id="12875" PostHistoryTypeId="4" PostId="6295" RevisionGUID="92fa6b1a-353f-4d41-bd4d-b7eb7fd7a60b" CreationDate="2010-08-31T17:22:30.703" UserId="60" Comment="deleted 163 characters in body; edited title" Text="Could you describe the Soufflé technique? " />
  <row Id="12877" PostHistoryTypeId="2" PostId="6442" RevisionGUID="6e84270a-c7fc-42c5-90b1-60a3f5ca4475" CreationDate="2010-08-31T17:39:04.647" UserId="67" Text="I've done pot pies with both puff pastry, and with the refrigerated croissant dough.  A few things I've noticed:&#xD;&#xA;&#xD;&#xA;* It will not work from a frozen state.  You need to thaw the puff pastry for it to work.  (y assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture)&#xD;&#xA;* It will not work as a complete sheet.  You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.&#xD;&#xA;&#xD;&#xA;I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare.&#xD;&#xA;" />
  <row Id="12878" PostHistoryTypeId="5" PostId="6356" RevisionGUID="4f6d12e7-002f-43e0-a03a-f187a812efee" CreationDate="2010-08-31T17:42:07.500" UserId="1393" Comment="changed from being a recipe request to a technique question" Text="One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate chili in to an existing chocolate cake recipe?" />
  <row Id="12879" PostHistoryTypeId="5" PostId="6440" RevisionGUID="5636a513-a477-4ff2-a8b7-005c8f04412f" CreationDate="2010-08-31T17:42:37.683" UserId="67" Comment="inserted the missing 'don't' re: tomatoes *not* getting hot." Text="From what you're describing, I think the cheese (or cheese-like substance, in this case) 'broke' ... that is, the oil separated out of it.&#xD;&#xA;&#xD;&#xA;I'd recommend:&#xD;&#xA;&#xD;&#xA;1. Don't melt it at full power&#xD;&#xA;2. Stir it multiple times during melting&#xD;&#xA;3. Melt the cheese (or &quot;cheese-food&quot;) seperately, then add the tomatoes, so the tomatoes don't get hot, causing uneven heating.&#xD;&#xA;&#xD;&#xA;I'm not sure if there's a good way to recover cheese once it's broken.  Some starch will help keep dairy from breaking in the first place, but I don't think it'd help you in this  particular case." />
  <row Id="12880" PostHistoryTypeId="5" PostId="6416" RevisionGUID="73e519e3-62d6-4765-93be-17d20695351b" CreationDate="2010-08-31T17:52:04.813" UserId="220" Comment="english" Text="I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I use, and the recipe works fine.&#xD;&#xA;&#xD;&#xA;At one point, I made this recipe with plain old puff pastry, and it turned into a soggy mess. Thus, I concluded that pre-made croissant dough is suitable for wettish oven dishes, and I've been able to use it as such. However, it has a slightly sweet innate flavor, which isn't always appropriate. &#xD;&#xA;&#xD;&#xA;Thus: what other dough(s) can be used to create oven dishes with fairly moist contents?" />
  <row Id="12881" PostHistoryTypeId="2" PostId="6443" RevisionGUID="5404fe43-043a-45dc-99ab-76e5ac7957a6" CreationDate="2010-08-31T17:52:17.513" UserId="60" Text="I would not reuse that oil. The frying-oil reuse that occurs in fast food chains is reuse for the same day or over just a few days. They also store it properly and not just sitting exposed in the fryer.&#xD;&#xA;&#xD;&#xA;justkt is correct that more saturated fats are less sensitive to breakdown, this is why bacon grease can be kept for a rather long time.&#xD;&#xA;&#xD;&#xA;Three factors play a significant role in oil degradation:&#xD;&#xA;&#xD;&#xA;### Oxidation&#xD;&#xA;&#xD;&#xA;Any contact with air causes oxidation in oil. High temperatures, metal alloys, surface exposure, and even UV light act as catalysts to this reaction.&#xD;&#xA;&#xD;&#xA;### Hydrolysis&#xD;&#xA;&#xD;&#xA;When water interacts with oil it causes it to taste tainted or acidic. This is exacerbated by high temperatures, heating/cooling cycles, and oxidation products.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;### Polymerizaton&#xD;&#xA;&#xD;&#xA;&gt; When frying oil deteriorates, the resulting products form both volatile (or reactive) and non-volatile compounds. Non-volatile compounds remain within the frying oil, and can produce polymerization at frying oil temperatures above 200°C (390 F) or in isolated hot spots within the frying system. These molecules bond together to form large, different-sized clusters that accumulate on the oil’s surface. Since they don’t dissolve, they cause foaming; trapping air under the oil, and increase the possibility of hydrolysis.&#xD;&#xA;&#xD;&#xA;Given all these, the best environment for any oil is an cold, dark, airtight place. Cold temperatures may cause clouding, but this is not a cause for worry.&#xD;&#xA;&#xD;&#xA;Source:&#xD;&#xA;&#xD;&#xA;http://www.heatandcontrol.com/technical%20articles/Maximizing%20Cooking%20Oil%20Life.pdf" />
  <row Id="12882" PostHistoryTypeId="11" PostId="6356" RevisionGUID="f08aba1f-039e-4783-b7fb-87b271f4c7f9" CreationDate="2010-08-31T17:57:29.210" UserId="-1" Text="[{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;},{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12883" PostHistoryTypeId="4" PostId="6356" RevisionGUID="e4062d65-dcbd-460f-ab8c-83d7413aa89d" CreationDate="2010-08-31T17:58:06.950" UserId="60" Comment="edited title" Text="How do I incorporate chiles into a a chocolate cake recipe?" />
  <row Id="12884" PostHistoryTypeId="5" PostId="6420" RevisionGUID="8abbb672-b75a-4872-baf0-f5d7a0d3f8b4" CreationDate="2010-08-31T18:06:52.657" UserId="1816" Comment="added 164 characters in body" Text="One important note is to use a more saturated oil to avoid breakdowns that form the toxic compound HNE.  See [Science Daily][1] for a summary of the research.  One of the [authors][2] of the quoted research has written many more papers on the issue. If you use a highly unsaturated oil you can only use it for half an hour at frying temperature before HNE begins to form.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedaily.com/releases/2005/05/050502190054.htm&#xD;&#xA;  [2]: http://fscn.cfans.umn.edu/people/faculty/asaaricsallany/index.htm" />
  <row Id="12886" PostHistoryTypeId="5" PostId="6242" RevisionGUID="86115c55-9bcb-4cda-ba63-bfc597150444" CreationDate="2010-08-31T18:37:00.117" UserId="1236" Comment="fixed a few spelling mistakes; title edit to match question edit" Text="I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spending much money and then ruining the knife. What is the most basic type of knife in terms of materials and style which would allow me to effectively practice sharpening?" />
  <row Id="12887" PostHistoryTypeId="4" PostId="6242" RevisionGUID="86115c55-9bcb-4cda-ba63-bfc597150444" CreationDate="2010-08-31T18:37:00.117" UserId="1236" Comment="fixed a few spelling mistakes; title edit to match question edit" Text="How can I best select a knife to purchase for learning how to sharpen?" />
  <row Id="12888" PostHistoryTypeId="4" PostId="6356" RevisionGUID="fe20f03f-9355-41d9-8053-767141031d44" CreationDate="2010-08-31T18:40:06.413" UserId="1236" Comment="removed double 'a' in title" Text="How do I incorporate chiles into a chocolate cake recipe?" />
  <row Id="12889" PostHistoryTypeId="11" PostId="6242" RevisionGUID="0a667619-32c7-4e89-b90a-8ad68d8d54c5" CreationDate="2010-08-31T18:42:42.523" UserId="-1" Text="[{&quot;Id&quot;:16,&quot;DisplayName&quot;:&quot;Lorenzo&quot;},{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="12890" PostHistoryTypeId="2" PostId="6444" RevisionGUID="51e87b2b-19b2-49db-8d21-dc0936909cc0" CreationDate="2010-08-31T19:04:25.160" UserId="2281" Text="Just wondering what people consider to be the best Cooks knifes you can get?&#xD;&#xA;&#xD;&#xA;I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html &#xD;&#xA;&#xD;&#xA;So what do people think? Is this a good knife? For the money is there better out there?&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;Anthony " />
  <row Id="12891" PostHistoryTypeId="1" PostId="6444" RevisionGUID="51e87b2b-19b2-49db-8d21-dc0936909cc0" CreationDate="2010-08-31T19:04:25.160" UserId="2281" Text="Really good quality Cooks Knifes" />
  <row Id="12892" PostHistoryTypeId="3" PostId="6444" RevisionGUID="51e87b2b-19b2-49db-8d21-dc0936909cc0" CreationDate="2010-08-31T19:04:25.160" UserId="2281" Text="&lt;equipment&gt;&lt;knives&gt;&lt;shopping&gt;&lt;knife-skills&gt;" />
  <row Id="12893" PostHistoryTypeId="10" PostId="6444" RevisionGUID="4c1734cd-dacf-4dea-9caf-5ecc3b5e6d10" CreationDate="2010-08-31T19:34:16.517" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="12894" PostHistoryTypeId="5" PostId="6444" RevisionGUID="dec6a63a-1518-4e3f-a3e8-1605ac573a13" CreationDate="2010-08-31T19:34:16.693" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What should I look for in a good, multi-purpose chef&amp;#39;s knife?](http://cooking.stackexchange.com/questions/6158/what-should-i-look-for-in-a-good-multi-purpose-chefs-knife)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hi guys &#xD;&#xA;&#xD;&#xA;Just wondering what people consider to be the best Cooks knifes you can get?&#xD;&#xA;&#xD;&#xA;I've been to a couple of shops and a lot of people are saying that you can't go past the Japanese Knifes... Specifically Kikuichi. The one I have had 3 different places try and sell me is the Kikuichi Gold Elite Damascus Gyuto 210mm - http://www.chefknivestogo.com/kigoelsugy21.html &#xD;&#xA;&#xD;&#xA;So what do people think? Is this a good knife? For the money is there better out there?&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;Anthony " />
  <row Id="12895" PostHistoryTypeId="2" PostId="6445" RevisionGUID="97543d4f-7209-489d-911c-f759a97c2544" CreationDate="2010-08-31T19:40:27.370" UserId="15" Text="An easy way of incorporating a spicy kick into any existing chocolate cake recipe that uses actual chocolate would be to substitute a portion of the called for chocolate (with a matching chocolate type; i.e. dark and dark, milk and milk) that already has cayenne or some other hot pepper ingredient. Of course, you will need to experiment to get the right level of heat. &#xD;&#xA;&#xD;&#xA;Adding straight cayenne powder while the chocolate is melted, or shredded would also be an ideal time to ensure even distribution of the spice. In the event your recipe does not use an actual chocolate base, but rather something that replicates the flavor, the time to add the cayenne would be when the 'flavor packet' is added." />
  <row Id="12896" PostHistoryTypeId="2" PostId="6446" RevisionGUID="64e6167e-908c-4d36-bc93-c3b110ff47aa" CreationDate="2010-08-31T19:44:59.970" UserId="641" Text="As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time.&#xD;&#xA;&#xD;&#xA;What happens to bacteria growth inside the bag?" />
  <row Id="12897" PostHistoryTypeId="1" PostId="6446" RevisionGUID="64e6167e-908c-4d36-bc93-c3b110ff47aa" CreationDate="2010-08-31T19:44:59.970" UserId="641" Text="Are there health issues with sous-vide cooking?" />
  <row Id="12898" PostHistoryTypeId="3" PostId="6446" RevisionGUID="64e6167e-908c-4d36-bc93-c3b110ff47aa" CreationDate="2010-08-31T19:44:59.970" UserId="641" Text="&lt;cooking-techniques&gt;&lt;health&gt;" />
  <row Id="12899" PostHistoryTypeId="2" PostId="6447" RevisionGUID="4ec336bf-03a9-4ad4-b377-9fcbeca7660a" CreationDate="2010-08-31T19:50:00.847" UserId="1546" Text="Pizza or bread dough.&#xD;&#xA;&#xD;&#xA;Maybe you'll have to bake it a few minutes before adding the moist contents, but bread can be used as a bowl for soups..." />
  <row Id="12900" PostHistoryTypeId="2" PostId="6448" RevisionGUID="d5cd20ce-3f92-476b-8522-651396b1bcff" CreationDate="2010-08-31T19:51:00.617" UserId="60" Text="If you do it properly, no there are no health issues.&#xD;&#xA;&#xD;&#xA;A combination of two things are required to kill beasties: heat and time. The higher the heat you expose them to, the faster they die. Generally any temperature above 130 F is enough to kill most beasties, it just requires a significantly larger amount of time compared to a higher temperature.&#xD;&#xA;&#xD;&#xA;I go into a lot of detail regarding _Salmonella_ in this answer of mine:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307&#xD;&#xA;&#xD;&#xA;I have several tables there to show exact timings, etc.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;If you think I should copy/paste that here, then let me know in a comment&lt;/sub&gt;" />
  <row Id="12901" PostHistoryTypeId="2" PostId="6449" RevisionGUID="21deb6fb-0ffa-4f02-95f2-5a192784c22b" CreationDate="2010-08-31T19:51:57.507" UserId="1816" Text="What about using the list of criteria developed in an [earlier question][1] and sharpening not with a waterstone, but with something easier for a novice sharpener to understand?  Two-stage sharpeners like [this one from Wustof][2] (but there are many more options beside, just google 2-stage sharpeners, this just happens to be what I own) make it difficult to get your angle incorrect.&#xD;&#xA;&#xD;&#xA;Another option would be to get a guard for your waterstone.&#xD;&#xA;&#xD;&#xA;While you can sharpen cheap knives with any of the above techniques, unless you have a knife that holds an edge you won't really notice a difference.  A cook I know tried to sharpen a fairly beat up, fairly poor knife with a 2-stage sharpener and it made no difference.  Sharpening my higher-quality home knives with one helps immensely.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6158/what-should-i-look-for-in-a-good-multi-purpose-chefs-knife&#xD;&#xA;  [2]: http://www.amazon.com/W%C3%BCsthof-2904-7-W-fcsthof-2-Stage-Sharpener/dp/B0009NMVRI" />
  <row Id="12902" PostHistoryTypeId="2" PostId="6450" RevisionGUID="29bf5c5c-9ce7-4ec0-8904-beba9ca4532b" CreationDate="2010-08-31T19:59:54.953" UserId="2282" Text="Have you tried to directly use spicy chocolate? I used chili aromatized chocolate and also black-pepper chocolate in some recipes with very good results." />
  <row Id="12903" PostHistoryTypeId="2" PostId="6451" RevisionGUID="2e052446-9340-46e9-afe5-649146135889" CreationDate="2010-08-31T20:00:33.900" UserId="15" Text="You can create many vegan variations with silken through extra firm tofus; from ricotta cheese on down to sour cream. [There are many recipes out there for making your own sour cream][1]. &#xD;&#xA;&#xD;&#xA;The problem with some brands, such as Sour Supreme (whose product is very authentic to taste), is that (in responding to the vegan tag) some of their products contain casein (an animal by-product). If you're just lactose intolerant then full steam ahead, but if you're vegan that is a choice you will have to make. Some vegans have no objection to casein or other similar trace additives, others do. Some do not eat honey because it can contain animal parts, others do eat it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegetarian.about.com/od/saucesdipsspreads/r/tofusourcream.htm" />
  <row Id="12904" PostHistoryTypeId="2" PostId="6452" RevisionGUID="015427d3-09ed-4f3c-9b2e-2e362dcba7b1" CreationDate="2010-08-31T20:07:59.597" UserId="1259" Text="There are a couple of things to consider when cooking sous vide in terms of safety:&#xD;&#xA;&#xD;&#xA; 1. What is the time and temperature required to kill the nasty stuff present in any given piece of food. There will be a minimum temp and time for anything and it's highly dependent on the thickness of the meat. &#xD;&#xA; 2. Some sous vide preparations don't get to those minimum times and temps. This is generally preparations of fish. In this case, you should use sushi grade fish and not serve to anyone who is immune compromised. Think of it as the same as eating it raw. If you follow the same safety guidelines, you'll be fine. &#xD;&#xA; 3. Since you're cooking in a vacuum, botulism can be an issue. All food should be cooked within the recommended cooking time. Food should either be served immediately or flash cooled in an ice water bath and then kept below 40F in a fridge for a couple of days. Home fridges are generally **not** good enough to keep the temp below 40F, so this shouldn't be done outside of commercial grade equipment. &#xD;&#xA;&#xD;&#xA;Douglas Baldwin has produced an excellent, free resource, [A Practical Guide to Sous Vide][1], that goes in to great length on all the safety concerns. It also lists general minimum time per temp per width for different cuts of meat and discusses when you can ignore those and what the additional risks and considerations are. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="12905" PostHistoryTypeId="6" PostId="6356" RevisionGUID="58ca9dcb-d7ec-458c-85d6-1a3a552da57c" CreationDate="2010-08-31T20:08:29.550" UserId="15" Comment="edited tags" Text="&lt;chocolate&gt;&lt;baking&gt;&lt;cake&gt;&lt;chilies&gt;" />
  <row Id="12906" PostHistoryTypeId="5" PostId="6452" RevisionGUID="e5a534e8-fdcf-493b-b59a-13686030afc1" CreationDate="2010-08-31T20:13:12.477" UserId="1259" Comment="added 93 characters in body" Text="There are a couple of things to consider when cooking sous vide in terms of safety:&#xD;&#xA;&#xD;&#xA; 1. What is the time and temperature required to kill the nasty stuff present in any given piece of food. There will be a minimum temp and time for anything and it's highly dependent on the thickness of the meat. &#xD;&#xA; 2. Some sous vide preparations don't get to those minimum times and temps. This is generally preparations of fish. In this case, you should use sushi grade fish and not serve to anyone who is immune compromised. Think of it as the same as eating it raw. If you follow the same safety guidelines, you'll be fine. &#xD;&#xA; 3. Since you're cooking in a vacuum, botulism can be an issue. All food should be cooked within the recommended cooking time. Food should either be served immediately or flash cooled in an ice water bath and then kept below 38F in a fridge for 3-4 weeks. Home fridges are generally **not** good enough to keep the temp below 38F, so this shouldn't be done outside of commercial grade equipment. &#xD;&#xA; 4. Cooking times should either be kept under 4 hours or be sufficient to achieve pasteurization. &#xD;&#xA;&#xD;&#xA;Douglas Baldwin has produced an excellent, free resource, [A Practical Guide to Sous Vide][1], that goes in to great length on all the safety concerns. It also lists general minimum time per temp per width for different cuts of meat and discusses when you can ignore those and what the additional risks and considerations are. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="12907" PostHistoryTypeId="5" PostId="6390" RevisionGUID="6e2c07ae-ff23-4fa7-b223-7c189d37806b" CreationDate="2010-08-31T20:57:32.760" UserId="2239" Comment="added 67 characters in body" Text="You will want to remove the skins. Make a small cut on the bottom of the tomato and then drop into a pot of boiling water for 30-60 seconds. When the small cut expands to a large split, remove from the pot and drop into ice water. The skins will slide right off.&#xD;&#xA;&#xD;&#xA;You will also want to remove the seeds. You can do this by cutting the tomato and digging them out with your finger. Cook and process as usual. You can &quot;cook the tar&quot; out of the tomatoes until they completely break down into nothingness leaving a ketchup like substance,.&#xD;&#xA;&#xD;&#xA;+OR+ you can cooked mixture with whole unpeeled/seeded tomatoes, THEN through a food mill or press through a fine mesh sieve. A food mill and sieve should also catch any seeds and skins.&#xD;&#xA;&#xD;&#xA;Edited to clarify." />
  <row Id="12908" PostHistoryTypeId="2" PostId="6453" RevisionGUID="7799de30-2746-44e9-a3fc-8280d04609b2" CreationDate="2010-08-31T21:59:04.080" UserId="641" Text="According to McGee &quot;On food and cooking: the science and lore of the kitchen&quot; P.283 potatoes have an enzyme that firms the cell walls at 55ºC-60ºC (130ºF-140ºF). &#xD;&#xA;&#xD;&#xA;- Starting cooking from cold can make the potatoes firm.&#xD;&#xA;- Starting cooking from hot will make a more granular potato.&#xD;&#xA;&#xD;&#xA;That's also the reason that you shouldn't add cold water to cooking potatoes if you don't want them to be firm." />
  <row Id="12909" PostHistoryTypeId="2" PostId="6454" RevisionGUID="a8486c07-232f-4be6-b043-07b4278592c1" CreationDate="2010-08-31T22:36:07.377" UserId="27" Text="I just came across [this recipe][1] that calls for 1 1/4 cups of fresh cranberries. I was wondering if it was possible to substitute frozen cranberries instead. I am assuming that I have to &#xD;&#xA;&#xD;&#xA; 1. thaw the cranberries &#xD;&#xA; 2. pour off any excess water&#xD;&#xA; 3. measure out the required amount (1 1/4 cups)&#xD;&#xA;&#xD;&#xA;Is this correct? Will there be any major differences?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/apple-cranberry-pie-2002-81456" />
  <row Id="12910" PostHistoryTypeId="1" PostId="6454" RevisionGUID="a8486c07-232f-4be6-b043-07b4278592c1" CreationDate="2010-08-31T22:36:07.377" UserId="27" Text="Substitute frozen cranberries for fresh berries" />
  <row Id="12911" PostHistoryTypeId="3" PostId="6454" RevisionGUID="a8486c07-232f-4be6-b043-07b4278592c1" CreationDate="2010-08-31T22:36:07.377" UserId="27" Text="&lt;substitutions&gt;&lt;fruit&gt;&lt;thawing&gt;" />
  <row Id="12912" PostHistoryTypeId="2" PostId="6455" RevisionGUID="0baf01ca-b68b-450f-b9f8-032a20fe5e08" CreationDate="2010-08-31T22:44:11.880" UserId="60" Text="As long as your frozen cranberries aren't in a syrup, this should be just fine. The most noticeable difference would be the texture." />
  <row Id="12913" PostHistoryTypeId="5" PostId="6084" RevisionGUID="067b8e5b-fd37-41b5-a4be-ca1428f3c99e" CreationDate="2010-08-31T22:44:42.767" UserId="1511" Comment="added 55 characters in body; added 81 characters in body; added 18 characters in body" Text="During college years funding is low but the need to cook like a pro can be essential.  (Let's say to meeting your future wife/husband?)  &#xD;&#xA;&#xD;&#xA;What are essential devices the kitchen should have but will not break the already broken bank?  &#xD;&#xA;&#xD;&#xA;Community List Includes: &#xD;&#xA;&#xD;&#xA; - quality knife set (essential for all most cooking)&#xD;&#xA; - a knife sharpener (a cheap but not so-cheap one does the job)&#xD;&#xA; - crock pot (great for the set it and forget it cooking when you are on the go) &#xD;&#xA; - measuring cups/spoons (eye-balling is great but sometimes you need refined measuring)&#xD;&#xA; - casserole dish&#xD;&#xA; - mixing bowl&#xD;&#xA; - skillet (cast iron preferred) &#xD;&#xA; - essential herbs/spices (preferably from parents kitchen)&#xD;&#xA; - cutting board (decent size, but not too big that it is too big to fit in the sink and wash)&#xD;&#xA; - spatula (metal and wood)&#xD;&#xA; - knife sharpener (ceramic preferred or diamond coated) &#xD;&#xA; - 3 plates (1 for you, 1 for guest, 1 for serving)&#xD;&#xA; - tupperware/containers for tomorrow's lunch&#xD;&#xA; - cutlery for 2&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Community wiki and I will try to update the list as user's comment! " />
  <row Id="12914" PostHistoryTypeId="2" PostId="6456" RevisionGUID="8d02bc14-6ba3-4cdc-96a4-a8af5fc3105d" CreationDate="2010-08-31T22:46:19.437" UserId="1393" Text="I'd use slightly less than the required amount by volume, since the berries will have deflated somewhat due to water loss." />
  <row Id="12915" PostHistoryTypeId="2" PostId="6457" RevisionGUID="c13149ec-38e6-4d19-be3a-24c9b76e309e" CreationDate="2010-08-31T23:00:53.563" UserDisplayName="rabchef" Text="Here is a link to a site for suet pastry that can be used for sweet or savory dishes. I hope this helps,all the best.&#xD;&#xA;&#xD;&#xA;http://www.greenchronicle.com/basics/suet_crust_pastry.htm" />
  <row Id="12916" PostHistoryTypeId="5" PostId="6455" RevisionGUID="9136615b-4052-448d-bf46-972bc82dc50a" CreationDate="2010-08-31T23:05:26.653" UserId="60" Comment="added 93 characters in body" Text="As long as your frozen cranberries aren't in a syrup, this should be just fine. The most noticeable difference would be the texture. The flavor will also be slightly concentrated due to the water loss that Michael points out." />
  <row Id="12917" PostHistoryTypeId="2" PostId="6458" RevisionGUID="bb575650-c7ff-451e-8e06-c2261a0bedb3" CreationDate="2010-08-31T23:14:05.273" UserId="1393" Text="My approach would be to choose a specific variety of chili pepper to give it a more localized flavor that goes well with the chocolate and the rest of the dessert. For example, habaneros are fruit, moritas smoky and so forth. Two ways to go about it: &#xD;&#xA;&#xD;&#xA;1. Grind the pepper (or buy it preground) and add to the dry ingredients.&#xD;&#xA;2. Infuse a dried whole or halved and seeded pepper into the liquid ingredients. This will be most effective if there is a melting step involved, like melting chocolate or butter. You would just let it sit in the warm liquid, stirring occasionally, until you found the desired degree of heat. " />
  <row Id="12918" PostHistoryTypeId="2" PostId="6459" RevisionGUID="3dc3414d-eabb-4773-b300-429c9bd1b768" CreationDate="2010-09-01T00:02:09.543" UserId="2239" Text="Souffle technique? Basically, make a bechamel sauce, whisk in egg yolks, stir in seasonings, flavors or foods, fold in stiff beaten egg whites. Put into a prepared souffle dish (greased and coated with any number of different items... depending if you are making savory or sweet souffle). Bake in the center of the oven." />
  <row Id="12919" PostHistoryTypeId="2" PostId="6460" RevisionGUID="e96551d4-36f9-4404-89f6-b4c1dc227558" CreationDate="2010-09-01T00:09:16.953" UserId="446" Text="First thing, a cold zone doesn't prevent particulate build up, it just cuts down on the amount that will remain suspended in the oil. You should still filter if you want to keep your oil as long as possible.  You can detect bad oil (meaning rancid) by a few ways, like smoke point or smell.  &#xD;&#xA;You should store your oil someplace dark and cool, which could be the inside of your fryer as long as you filter and clean the sides before you stick the oil back in.  Another thing you can do to extend the life of your oil is switch to tallow (beef fat) or rended pigs fat (lard) as saturated fats do last a lot longer than the poly-unsaturated. &#xD;&#xA;&#xD;&#xA;Once again, you should lose the oil when the smoke point drops, or if it is to dark, or if it develops any foul odor.  And as I said before, once you use the oil once, you should NOT use it past six months under any circumstances, if you do, you are taking your gastro-intestinal tract into your own hands." />
  <row Id="12920" PostHistoryTypeId="2" PostId="6461" RevisionGUID="4009dbae-53de-41cb-82e5-8fd2dc12a15d" CreationDate="2010-09-01T00:17:50.850" UserId="2239" Text="Maybe a donation to the local food bank? Herbs and spices and such are not cheap, and I bet there will be plenty of people who would appreciate them." />
  <row Id="12921" PostHistoryTypeId="16" PostId="6461" RevisionGUID="4009dbae-53de-41cb-82e5-8fd2dc12a15d" CreationDate="2010-09-01T00:17:50.850" UserId="-1" />
  <row Id="12922" PostHistoryTypeId="2" PostId="6462" RevisionGUID="5ddf28c7-3f07-472a-b6e4-7cd975fb1d96" CreationDate="2010-09-01T00:37:46.880" UserId="218" Text="I wouldn't bother thawing them, unless they're going to be in a huge block otherwise. For pies with frozen berries, you really just need to cook them a little longer to make sure everything is done...If the top crust browns too fast, throw a piece of foil over it until the whole thing gets bubbly.&#xD;&#xA;&#xD;&#xA;I do this with blueberries and blackberries and...Well, I do it with all frozen berries really. It's less effort and the final product is just as good as if you let them thaw. In my tiny brain, I also have the suspicion that thawing allows some of the better juices a chance to escape." />
  <row Id="12923" PostHistoryTypeId="2" PostId="6463" RevisionGUID="6ed4c8ea-acbb-417b-b64f-a0a389a170cf" CreationDate="2010-09-01T01:37:03.933" UserDisplayName="Grumpy Old Man" Text="If you want to make potato salad, you definitely want to start with the potatoes in cold water so that the potato evenly and so won't fall apart or dissolve after refrigeration.  Also helps to choose the correct potato for what you want." />
  <row Id="12924" PostHistoryTypeId="2" PostId="6464" RevisionGUID="e341dfa9-1364-47d8-9e30-c519aa0b4a18" CreationDate="2010-09-01T01:40:30.493" UserId="1229" Text="Can I replace honey with maple syrup? Are there any recipes that are better with honey?" />
  <row Id="12925" PostHistoryTypeId="1" PostId="6464" RevisionGUID="e341dfa9-1364-47d8-9e30-c519aa0b4a18" CreationDate="2010-09-01T01:40:30.493" UserId="1229" Text="Can I replace honey with maple syrup in recipes that require honey?" />
  <row Id="12926" PostHistoryTypeId="3" PostId="6464" RevisionGUID="e341dfa9-1364-47d8-9e30-c519aa0b4a18" CreationDate="2010-09-01T01:40:30.493" UserId="1229" Text="&lt;substitutions&gt;&lt;honey&gt;&lt;maple-syrup&gt;" />
  <row Id="12927" PostHistoryTypeId="2" PostId="6465" RevisionGUID="81ba2bba-de06-4347-b411-5b5ad9e69956" CreationDate="2010-09-01T01:45:17.237" UserId="1229" Text="I have been in a shop where you were able to see how they made doughnuts. The first thing I thought was that they were krapfen.&#xD;&#xA;&#xD;&#xA;Are there any differences between krapfen, and doughnut? Does one use different ingredients?" />
  <row Id="12928" PostHistoryTypeId="1" PostId="6465" RevisionGUID="81ba2bba-de06-4347-b411-5b5ad9e69956" CreationDate="2010-09-01T01:45:17.237" UserId="1229" Text="What is the difference between doughnut and Krapfen?" />
  <row Id="12929" PostHistoryTypeId="3" PostId="6465" RevisionGUID="81ba2bba-de06-4347-b411-5b5ad9e69956" CreationDate="2010-09-01T01:45:17.237" UserId="1229" Text="&lt;food-differences&gt;" />
  <row Id="12930" PostHistoryTypeId="5" PostId="6463" RevisionGUID="375eb8e7-a461-4d45-b1cb-f917019c8328" CreationDate="2010-09-01T01:59:56.977" UserDisplayName="Grumpy Old Man" Comment="added 185 characters in body" Text="If you want to make potato salad, you definitely want to start with the potatoes in cold water so that the potato cooks through evenly and won't fall apart or dissolve when making the salad.  Also helps to choose the correct potato for what you want.  The Yukon Gold is a good all around boiling potato but also try the 'blue' - there are about 5000 varieties of potato.  I like using different colored potatoes in salads." />
  <row Id="12931" PostHistoryTypeId="16" PostId="6423" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12932" PostHistoryTypeId="16" PostId="6427" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12933" PostHistoryTypeId="16" PostId="6442" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12934" PostHistoryTypeId="16" PostId="6447" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12935" PostHistoryTypeId="16" PostId="6457" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12936" PostHistoryTypeId="16" PostId="6416" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T02:04:48.123" UserId="60" />
  <row Id="12937" PostHistoryTypeId="5" PostId="6464" RevisionGUID="49ea154a-0f5c-48e2-9718-294be0c79436" CreationDate="2010-09-01T02:20:34.810" UserId="1229" Comment="added 572 characters in body" Text="There are many recipes (or recipe variations) that require honey as ingredient.&#xD;&#xA;&#xD;&#xA;- Barbecue Spareribs&#xD;&#xA;- Honey &amp; Mustard Pork Steaks with Glazed Apple Rings&#xD;&#xA;- Honey Lamb Chops&#xD;&#xA;- Honey Raisin Choc Drops&#xD;&#xA;- Honey Shortbread Biscuits&#xD;&#xA;- Chocolate Chip Cookies&#xD;&#xA;- Krispie Shortcake&#xD;&#xA;- Fruit Bread&#xD;&#xA;- Honey Bread&#xD;&#xA;- Date Loaf&#xD;&#xA;- Honey, Lemon and Rosemary Marinade&#xD;&#xA;- Pear and Almond Tart&#xD;&#xA;- Matts Honey and Banana Pudding&#xD;&#xA;- Easy Honey and Lemon Cheesecake&#xD;&#xA;- Stuffed Peaches&#xD;&#xA;- Blackberry, Apple and honey Crumble&#xD;&#xA;&#xD;&#xA;Can I replace honey with maple syrup in that kind of recipes?  &#xD;&#xA;Are there any recipes, between the ones I listed, that are better with honey?" />
  <row Id="12938" PostHistoryTypeId="5" PostId="6292" RevisionGUID="42ac280e-5103-4c6c-bed6-821388a5781b" CreationDate="2010-09-01T02:25:25.500" UserId="67" Comment="deleted 2 characters in body" Text="@Michael touched on a big part of it -- tomatoes are mostly water, and the specific heat of water is rather high.  (the specific heat of salt water is even higher).&#xD;&#xA;&#xD;&#xA;But in the case of pizza, there's another issue -- melted cheese is a good insulator.  So, you bring up the temperature of the sauce to near boiling, but then the cheese keeps it from cooling off.  And for microwaved pizza, it's even worse, because it's the fat and water that are excited the most by microwaves, so the pizza ends up heating from the inside (sauce layer) out." />
  <row Id="12939" PostHistoryTypeId="2" PostId="6466" RevisionGUID="1bdd8195-ed33-444d-b5eb-d8136503e7ec" CreationDate="2010-09-01T02:52:15.563" UserId="1393" Text="Generally speaking, maple syrup will work fine in any recipe that calls for honey. They may have slightly different viscosities and water content, but that could be true between two honeys as well, so I wouldn't worry about it a lot. The only thing I think you really have to consider is whether the flavor of maple syrup is appealing in the dish you would substitute it in. In most cases, I think it will be fine, especially if the dish would have worked well with a dark, fully flavored honey. You might also like to try sorghum syrup, molasses, or agave nectar as other possible replacements." />
  <row Id="12940" PostHistoryTypeId="5" PostId="6464" RevisionGUID="7ff7df56-2565-4352-b786-4b61f8416aab" CreationDate="2010-09-01T03:12:46.177" UserId="1229" Comment="deleted 228 characters in body" Text="There are many recipes (or recipe variations) that require honey as ingredient.&#xD;&#xA;&#xD;&#xA;- Barbecue Spareribs&#xD;&#xA;- Honey Lamb Chops&#xD;&#xA;- Honey Raisin Choc Drops&#xD;&#xA;- Honey Shortbread Biscuits&#xD;&#xA;- Chocolate Chip Cookies&#xD;&#xA;- Krispie Shortcake&#xD;&#xA;- Honey, Lemon and Rosemary Marinade&#xD;&#xA;- Pear and Almond Tart&#xD;&#xA;&#xD;&#xA;Can I generally use maple syrup in recipes that call for honey?  &#xD;&#xA;Are there guidelines for when that substitution will or won't work well?" />
  <row Id="12941" PostHistoryTypeId="2" PostId="6467" RevisionGUID="0cd135bc-401d-484b-8e89-ac75af066f43" CreationDate="2010-09-01T03:25:20.830" UserId="403" Text="[Feeding America][1]: The Historic American Cookbook Project is a lovely collection of online cookbooks.&#xD;&#xA;&#xD;&#xA;[About the project][2]:&#xD;&#xA;&#xD;&#xA;&gt; The Feeding America project has created an online collection of some of the most important and influential American cookbooks from the late 18th to early 20th century. The digital archive includes page images of 76 cookbooks from the MSU Library's collection as well as searchable full-text transcriptions. This site also features a glossary of cookery terms and multidimensional images of antique cooking implements from the collections of the MSU Museum. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://digital.lib.msu.edu/projects/cookbooks/index.html&#xD;&#xA;  [2]: http://digital.lib.msu.edu/projects/cookbooks/html/project.html" />
  <row Id="12942" PostHistoryTypeId="16" PostId="6467" RevisionGUID="0cd135bc-401d-484b-8e89-ac75af066f43" CreationDate="2010-09-01T03:25:20.830" UserId="-1" />
  <row Id="12943" PostHistoryTypeId="2" PostId="6468" RevisionGUID="7b518e95-2917-4730-a4a0-2088c1955a42" CreationDate="2010-09-01T03:58:12.580" UserId="1393" Text="There doesn't appear to be any difference. Wikipedia says &quot;In English-speaking countries, Berliners are usually called doughnuts and are usually filled with jam, jelly, custard or whipped cream&quot;, and [this page][1] says &quot;The English translation of krapfen is cruller or doughnut&quot;. There are so many variations of filling, topping, shape and so forth that it is hard to establish a single identity anyhow.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://home.comcast.net/~osoono/ethnicdoughs/krapfen/krapfen.htm" />
  <row Id="12944" PostHistoryTypeId="2" PostId="6469" RevisionGUID="b31c9e86-3a22-42ea-9a68-2374d416033c" CreationDate="2010-09-01T04:24:53.770" UserId="1236" Text="If you do use maple syrup, be sure to use **100% pure** maple syrup.  Any imitation or partial syrup will have a significantly different viscosity and a much, much higher water content and you're not going to get the results you want.  The first 3 ingredients in [Aunt Jemima Original][1] are: *corn syrup, high fructose corn syrup, water*, which is going to be pretty far from the taste and consistency of honey.&#xD;&#xA;&#xD;&#xA;Otherwise, I think a 1 to 1 substitution will be fine, I've done it before in a few dishes and it worked out well.  As [Michael said][2] there are other options as well, just be sure to taste them and make sure they have a similar flavor profile as the dish you're trying to make.  For example, I believe molasses would sub into chocolate chip cookies great, however maple syrup would probably taste a little strange.  But, if I was making honey oatmeal cookies and ran out of honey, I would gladly sub in maple syrup.&#xD;&#xA;&#xD;&#xA;The [Wikipedia page][3] for molasses says the following about substitutions:&#xD;&#xA;&#xD;&#xA;&gt; For a given volume of molasses, one of the following may be used (with varying degrees of success): an equal volume of honey, dark corn syrup, or maple syrup, or 3/4 that volume firmly packed brown sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.auntjemima.com/aj_products/syrups/orginal.cfm&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6464/can-i-replace-honey-with-maple-syrup-in-recipes-that-require-honey/6466#6466&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Molasses" />
  <row Id="12946" PostHistoryTypeId="2" PostId="6471" RevisionGUID="8ab469ad-bdba-4e3c-a24e-89d31614c13e" CreationDate="2010-09-01T06:05:52.670" UserId="1393" Text="I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make a big mess in the process. In the past, I've wrapped a few handfuls at a time in a towel and squeezed out the liquid. This leaves me with a messy, green stained towel and requires a lot of twisting that doesn't seem maximally effective." />
  <row Id="12947" PostHistoryTypeId="1" PostId="6471" RevisionGUID="8ab469ad-bdba-4e3c-a24e-89d31614c13e" CreationDate="2010-09-01T06:05:52.670" UserId="1393" Text="What is the most efficient way to squeeze water out of cooked spinach?" />
  <row Id="12948" PostHistoryTypeId="3" PostId="6471" RevisionGUID="8ab469ad-bdba-4e3c-a24e-89d31614c13e" CreationDate="2010-09-01T06:05:52.670" UserId="1393" Text="&lt;technique&gt;" />
  <row Id="12949" PostHistoryTypeId="2" PostId="6472" RevisionGUID="3845d0fc-d4f0-4eaa-be71-604a5c611376" CreationDate="2010-09-01T06:07:34.683" UserId="1393" Text="Use a potato ricer. Just fill it up with a big handful of spinach, and give it a good squeeze in the sink, or over a bowl if you like to drink spinach water. It extracts a ton of liquid quickly, and is a breeze to clean up when you are done." />
  <row Id="12950" PostHistoryTypeId="2" PostId="6473" RevisionGUID="f65248d6-045a-4952-b1f3-14b9096afe82" CreationDate="2010-09-01T06:37:58.977" UserId="1393" Text="I'm a vegetarian, so naturally I don't use lard when making the masa for tamales. I've experimented with butter, non-hydrogenated vegetable shortening, and solid coconut oil. I've tried beating the dough for a long time in my stand mixer, as I've read some suggestions that that is the key to make a fluffy dough. I've also tried both fresh masa and MaSeCa.&#xD;&#xA;&#xD;&#xA;My tamales are _ok_, but I inadvertently had a bite of a lard-based tamale last year, and it was drastically fluffier and lighter than anything I've achieved. I don't know if the difference is the choice of fat, or if the restaurant that made them employs a better mixing technique. Help?" />
  <row Id="12951" PostHistoryTypeId="1" PostId="6473" RevisionGUID="f65248d6-045a-4952-b1f3-14b9096afe82" CreationDate="2010-09-01T06:37:58.977" UserId="1393" Text="How do I get vegetarian tamales to come out fluffy?" />
  <row Id="12952" PostHistoryTypeId="3" PostId="6473" RevisionGUID="f65248d6-045a-4952-b1f3-14b9096afe82" CreationDate="2010-09-01T06:37:58.977" UserId="1393" Text="&lt;mexican-cuisine&gt;" />
  <row Id="12953" PostHistoryTypeId="2" PostId="6474" RevisionGUID="b04666c2-9662-4160-b0b1-3c6ef4191d57" CreationDate="2010-09-01T07:10:05.727" UserId="1140" Text="**Ginger pasty sauce**&#xD;&#xA;&#xD;&#xA; 1. Grind half coconut, 2 Green Chillies, Little Ginger and Salt.&#xD;&#xA; 2. Ginger pasty sauce is ready" />
  <row Id="12954" PostHistoryTypeId="16" PostId="6474" RevisionGUID="b04666c2-9662-4160-b0b1-3c6ef4191d57" CreationDate="2010-09-01T07:10:05.727" UserId="-1" />
  <row Id="12955" PostHistoryTypeId="2" PostId="6475" RevisionGUID="043a82dc-cd33-4ffd-9e05-d186585440b7" CreationDate="2010-09-01T07:15:51.593" UserId="1274" Text="Salad spinner (centrifuge) for a non-destructive method?" />
  <row Id="12956" PostHistoryTypeId="2" PostId="6476" RevisionGUID="e71def4b-cdc9-41d5-9660-4653bca32d19" CreationDate="2010-09-01T07:20:58.133" UserId="1140" Text="While preparing for Indian curry you can season [Toor Dal][1], which gives better taste.&#xD;&#xA;&#xD;&#xA;It tastes better and smells good If you `season` with chilli, mustard seed and [curry leaves][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dal&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Curry_Tree" />
  <row Id="12957" PostHistoryTypeId="2" PostId="6477" RevisionGUID="e751d1a8-a9d0-4227-ad88-b59351d3ad82" CreationDate="2010-09-01T07:53:31.070" UserId="67" Text="The important part is to work in small batches.  I just use my hands -- grab a handful, squeeze, set it aside, grab another handful, etc.&#xD;&#xA;&#xD;&#xA;Most things that you'd be tempted to use just have too large of holes, and let lots of spinich bits through, (and I admit, I miss some spinich as I start getting towards the end and it's mostly water), or they've got too small of holes that it's serious effort to use, and you have to work in small batches anyway.&#xD;&#xA;&#xD;&#xA;So, if nothing else, my way leaves you with only your hands to wash, and no extra gear to buy." />
  <row Id="12958" PostHistoryTypeId="2" PostId="6478" RevisionGUID="e90e6d01-d3e4-4ee2-b0e1-3678560fda9a" CreationDate="2010-09-01T08:29:13.753" UserId="940" Text="Personally i think you should aspire to make one better than the curry house.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I think the trick is to use as much fresh spices as possible - make your own Garam Masalla and just use this instead of all your other spices.&#xD;&#xA;&#xD;&#xA;we toast cumin, coriander, mustard seeds, fennel, one clove, and about 8 cardimon pods. or what ever takes my fancy at the time then grind them in a coffee grinder.&#xD;&#xA;&#xD;&#xA;Each cook will have his own mix passed down through generations, usually a closely guarded secret. Which is why probably you'll never find that exact flavour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="12959" PostHistoryTypeId="2" PostId="6479" RevisionGUID="ce44c00f-7c43-4f89-8bc4-11a3c00391a4" CreationDate="2010-09-01T08:33:43.237" UserId="1125" Text="&#xD;&#xA;Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain a interesting list of artificial additives in the ingredient list: Conservatives, acid correctors, colors etc. Finding cheeses without these is a real chore. Going organic helps, but the offerings are small. &#xD;&#xA;&#xD;&#xA;My questions are:&#xD;&#xA;&#xD;&#xA;1. Is it like that everywhere else?&#xD;&#xA;2. How bad is it for the consumers?&#xD;&#xA;3. Why do they do it? is there a law of some kind regarding this?&#xD;&#xA;&#xD;&#xA;I feel this question might be considered on the border of suitability for the site, feel free to suggest a different site if you think it is inappropriate here.&#xD;&#xA;" />
  <row Id="12960" PostHistoryTypeId="1" PostId="6479" RevisionGUID="ce44c00f-7c43-4f89-8bc4-11a3c00391a4" CreationDate="2010-09-01T08:33:43.237" UserId="1125" Text="Why do so many cheeses have artificial ingredients?" />
  <row Id="12961" PostHistoryTypeId="3" PostId="6479" RevisionGUID="ce44c00f-7c43-4f89-8bc4-11a3c00391a4" CreationDate="2010-09-01T08:33:43.237" UserId="1125" Text="&lt;ingredients&gt;&lt;cheese&gt;&lt;shopping&gt;" />
  <row Id="12962" PostHistoryTypeId="5" PostId="6476" RevisionGUID="f79fa915-e9e2-490f-8e34-90f62c2d9698" CreationDate="2010-09-01T08:36:01.230" UserId="1140" Comment="added 8 characters in body" Text="While preparing for Indian curry you can season **[Toor Dal][1]**, which gives better taste.&#xD;&#xA;&#xD;&#xA;It tastes better and smells good If you `season` with chilli, mustard seed and **[curry leaves][2]** &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dal&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Curry_Tree" />
  <row Id="12963" PostHistoryTypeId="2" PostId="6480" RevisionGUID="0e33a15c-1616-4712-b5e7-4f400b826a78" CreationDate="2010-09-01T08:47:44.787" UserDisplayName="daniel" Text="1) yes, for mass-market products&#xD;&#xA;2) better than the doomsayers would have it, but worse than the lobbyists and manufacturers say. personally i'm on the side of 'cheese should be made of milk and bacteria, with perhaps some other natural ingredients added (e.g. port, guinness, caraway seeds, etc)&#xD;&#xA;3) often in order to save money, provide consistency in a mass-produced product, or (occasionally) to adhere to overly-fussy government regulations" />
  <row Id="12964" PostHistoryTypeId="2" PostId="6481" RevisionGUID="9f84e6e3-198c-47f4-9d1f-8e581705245e" CreationDate="2010-09-01T09:00:05.150" UserId="1230" Text="I have some very pungent roses in bloom at the moment, on smelling them my first thought was that they smelled like Turkish Delight. My Second thought that was it should be possible to use them in a pudding of some sort myself. &#xD;&#xA;&#xD;&#xA;I have seen rose water in some recipes, is this the only way to use roses in cooking? What is a good way to get the flavor into food?&#xD;&#xA;" />
  <row Id="12965" PostHistoryTypeId="1" PostId="6481" RevisionGUID="9f84e6e3-198c-47f4-9d1f-8e581705245e" CreationDate="2010-09-01T09:00:05.150" UserId="1230" Text="Using Roses In cooking" />
  <row Id="12966" PostHistoryTypeId="3" PostId="6481" RevisionGUID="9f84e6e3-198c-47f4-9d1f-8e581705245e" CreationDate="2010-09-01T09:00:05.150" UserId="1230" Text="&lt;garden&gt;" />
  <row Id="12967" PostHistoryTypeId="2" PostId="6482" RevisionGUID="6f30843f-65da-4bb5-ba99-09a1b0024174" CreationDate="2010-09-01T09:22:00.680" UserId="1230" Text="I find using a griddle works better than a frying pan, for Zucchini and Egg plant. " />
  <row Id="12968" PostHistoryTypeId="5" PostId="6472" RevisionGUID="92ef1d93-a89b-46cb-b349-d77ff8d93b44" CreationDate="2010-09-01T09:24:34.420" UserId="210" Comment="added link" Text="Use a [potato ricer](http://en.wikipedia.org/wiki/Potato_ricer). Just fill it up with a big handful of spinach, and give it a good squeeze in the sink, or over a bowl if you like to drink spinach water. It extracts a ton of liquid quickly, and is a breeze to clean up when you are done." />
  <row Id="12969" PostHistoryTypeId="2" PostId="6483" RevisionGUID="5b31845a-6206-4297-a785-658e52ae34af" CreationDate="2010-09-01T09:24:53.377" UserId="641" Text="I use two identical plates. On one plate you can put the spinach and with the bottom of the other plate you can squeeze out the liquid." />
  <row Id="12970" PostHistoryTypeId="2" PostId="6484" RevisionGUID="26be4808-ccbb-4b99-9eba-b8ab86a44e33" CreationDate="2010-09-01T09:32:03.380" UserId="2289" Text="I use a technique from Cooks Illustrated. Add very little oil (1-2 Tspoons), add the egg (preferably egg is at room temperature - ok if it is not), cover and cook at really low temp until the white sets.  You might also try swirling the pan (the lid must be on) so that the little oil can cover the top of the white and cook it faster - however you also cook the yolk at the same time.  The trick is really low heat, covered pan." />
  <row Id="12971" PostHistoryTypeId="5" PostId="6480" RevisionGUID="56a935f2-4d29-4fa8-a97a-738438e0fe00" CreationDate="2010-09-01T11:35:11.857" UserId="1274" Comment="Cleaned the numbered list" Text=" 1. yes, for mass-market products&#xD;&#xA; 2. better than the doomsayers would have it, but worse than the lobbyists and manufacturers say. personally i'm on the side of 'cheese should be made of milk and bacteria, with perhaps some other natural ingredients added (e.g. port, guinness, caraway seeds, etc)&#xD;&#xA; 3. often in order to save money, provide consistency in a mass-produced product, or (occasionally) to adhere to overly-fussy government regulations" />
  <row Id="12972" PostHistoryTypeId="4" PostId="6465" RevisionGUID="379a9ab2-c983-451e-bf28-8cc26536f4c5" CreationDate="2010-09-01T11:51:20.137" UserId="1229" Comment="edited title" Text="What is the difference between doughnut and krapfen?" />
  <row Id="12973" PostHistoryTypeId="2" PostId="6485" RevisionGUID="a634e7da-67b6-4e77-ab33-ff6efbb32724" CreationDate="2010-09-01T11:54:55.027" UserId="87" Text="there are a few ways to doing this, it depends on the type of fried egg you want. The easiest way by far, is to:&#xD;&#xA;&#xD;&#xA;- Crack the egg on top of a hot pan + oil. &#xD;&#xA;- season lightly with S &amp; P&#xD;&#xA;- Flip the egg after about a minute or so for about 30 seconds. &#xD;&#xA;&#xD;&#xA;If you want sunny side up eggs,&#xD;&#xA;&#xD;&#xA;- crack the egg on top of a hot pan + oil&#xD;&#xA;- season your egg&#xD;&#xA;- put a lid on for about a minute&#xD;&#xA;- take the egg immediately off the heat&#xD;&#xA;&#xD;&#xA;it'll take about 20 to 30 eggs to master the process, but one you got'er you'll do blind folded " />
  <row Id="12974" PostHistoryTypeId="2" PostId="6486" RevisionGUID="998f14f3-b3e1-408d-b398-459002d9b6c0" CreationDate="2010-09-01T12:11:48.667" UserId="1816" Text="Rose petals are edible.  If you look for rose petal recipes, you will find many creative uses of them, including rice pudding with roses - so your pudding intuition was correct.  During colonial American times they were considered a treat.  You can candy rose petals with egg whites and sugar - typical cautions about appropriate raw egg white useage applies.&#xD;&#xA;&#xD;&#xA;Before using your rose petals in culinary applications, make sure to remember what chemicals you used on them.  If they've been sprayed with pesticides, you don't want to be eating them." />
  <row Id="12975" PostHistoryTypeId="5" PostId="6404" RevisionGUID="bcf6510f-b5fa-4f05-9049-838c7f5ea824" CreationDate="2010-09-01T12:16:30.747" UserId="1511" Comment="added 138 characters in body" Text="Tips for perfect fried egg:&#xD;&#xA;&#xD;&#xA; - Temperature of your pan is the key.  (low - medium) &#xD;&#xA; - Do not flip the egg (this will cook the top too fast and bye bye to runny golden yolk) &#xD;&#xA; - Halfway through the cooking take a lid for the pan put a small bit of water in it and close the lid on it for a few minutes.  (Too much water and your eggs are wet when you pull them, too little and the effect is not noticed.)     &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The end result, if you do it right is the white cooked, the outer yellow cooked but inside runny golden and good.  If you do it too short the white will not cook through, too long and you over cook but I have been doing it this way for awhile." />
  <row Id="12976" PostHistoryTypeId="2" PostId="6487" RevisionGUID="ed3d457c-a829-414e-bee5-b1fc2cc5e23e" CreationDate="2010-09-01T12:35:03.120" UserId="15" Text="You can use Crisco All-Vegetable Shortening: its is on PETA's (People for the Ethical Treatment of Animals) shopping list of baking goods, but can work just as well for frying as lard." />
  <row Id="12977" PostHistoryTypeId="6" PostId="6473" RevisionGUID="2d1ec33d-140e-4e29-8885-d0d5e759c0ef" CreationDate="2010-09-01T12:35:16.473" UserId="15" Comment="edited tags" Text="&lt;vegetarian&gt;&lt;mexican-cuisine&gt;" />
  <row Id="12978" PostHistoryTypeId="2" PostId="6488" RevisionGUID="a150a63d-47c7-465a-8c55-4f7a644faaa3" CreationDate="2010-09-01T12:40:32.233" UserId="15" Text="It would work well to use re-hydrated TVP. I have had vegan shepherd's pie and it maintains the kind of consistency through the cooking process that you are going to want in the pastilla  / b'stilla meat(less) pie. Browning the TVP could prove challenging but if you make some kind of ground combination including a wild-ish mushroom (like cremini) and beets it could go aways to allowing it to brown to a very similar texture as the meat in pastilla." />
  <row Id="12979" PostHistoryTypeId="2" PostId="6489" RevisionGUID="d9ec8e76-1213-4c83-9cfe-33cd543c1167" CreationDate="2010-09-01T13:16:13.460" UserId="1342" Text="You can use them to make marmalade, or (with a slightly more complex process), you can perform steam distillation of the petals and extract the essential oils, which you can use as a very pleasant aroma (after dilution) in ice creams and popsicles. &#xD;&#xA;&#xD;&#xA;Remember that it's very important to have pesticides-free petals." />
  <row Id="12980" PostHistoryTypeId="2" PostId="6490" RevisionGUID="b037fef4-4a29-45f7-9f30-779b0bf36446" CreationDate="2010-09-01T13:27:28.203" UserId="2148" Text="Here in the states it depends on where in the grocery store you look. Usually behind the deli counter and in the dairy isle, yes most the large commercial cheeses are loaded up with additives and preservatives. In a store like Whole Foods (increasingly in traditional grocers too), there is usually a devoted cheese section. If you look at those cheeses, you'll often find the only ingredients to be milk, enzymes, salt. There are also local farmers markets that often have a variety of handmade cheeses that are less likely to have additives/preservatives as well. &#xD;&#xA;&#xD;&#xA;Question 2 Is subjective and depends on what the consumer is after. The mass-produced stuff is more homogeneous in color/taste, can have a longer shelf life, and is generally cheaper than the other offerings. As far as health concerns, many customers feel that you are better off avoiding unnecessary additives though I don't believe there is much subjective evidence supporting one side over the other. &#xD;&#xA;&#xD;&#xA;Roux has it right on for point number three. Safest assumption for why a company does something a certain way is cost." />
  <row Id="12981" PostHistoryTypeId="2" PostId="6491" RevisionGUID="6f88beb7-e83a-41dc-a48d-468a907cf180" CreationDate="2010-09-01T13:40:23.003" UserId="611" Text="I use a seive that can hang over the sink.&#xD;&#xA;&#xD;&#xA;Put the spinach in the seive. On top of the spinach put a solid bowl, and in the bowl goes some weight. I generally use whatever dry stuff I have lying around, which is normally lentils.&#xD;&#xA;You can use blind baking thingies if you have them.&#xD;&#xA;&#xD;&#xA;Wait for about 15 minutes.&#xD;&#xA;" />
  <row Id="12982" PostHistoryTypeId="2" PostId="6492" RevisionGUID="310ff05a-83b0-499d-9265-436689bbeda9" CreationDate="2010-09-01T13:41:03.477" UserId="2251" Text="It will work, but it will add a significant maple flavor. Many vegans I know substitute agave syrup for honey—same consistency and sweetness, very mild flavor. " />
  <row Id="12983" PostHistoryTypeId="2" PostId="6493" RevisionGUID="d1ed4032-60d7-4d3e-9d32-5f8bc92da4cf" CreationDate="2010-09-01T13:41:44.927" UserId="1163" Text="If you're making a Persian dish with rice, then add some [rose water][1] to the cooking water. The rice then becomes very fragrant. I like it with slightly sweet pork dishes.&#xD;&#xA;&#xD;&#xA;This raises the question of how to make rose water from rose petals. I'm not sure, but I'm guessing you could just put them in a (clean!) cloth bag and add that to the water instead.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rose_water" />
  <row Id="12984" PostHistoryTypeId="16" PostId="6481" RevisionGUID="13e09b7a-a286-47fa-9156-96a17856c963" CreationDate="2010-09-01T13:50:24.933" UserId="210" />
  <row Id="12985" PostHistoryTypeId="16" PostId="6486" RevisionGUID="a8695b4f-92e5-4509-aabd-e033c1218319" CreationDate="2010-09-01T13:50:53.763" UserId="210" />
  <row Id="12986" PostHistoryTypeId="16" PostId="6489" RevisionGUID="f4207eeb-23e3-4e5b-870a-b07474c1d60b" CreationDate="2010-09-01T13:51:16.947" UserId="210" />
  <row Id="12987" PostHistoryTypeId="16" PostId="6493" RevisionGUID="d1307241-a8ac-43d9-a852-4f8accfa74ef" CreationDate="2010-09-01T13:51:26.383" UserId="210" />
  <row Id="12988" PostHistoryTypeId="10" PostId="6214" RevisionGUID="02e87d87-a991-451e-b2f7-80a52ab0cc57" CreationDate="2010-09-01T13:54:09.757" UserId="210" CloseReasonId="2" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="12989" PostHistoryTypeId="4" PostId="6481" RevisionGUID="43263eae-80a5-48a0-929b-4f16b285a1d9" CreationDate="2010-09-01T14:22:29.513" UserId="60" Comment="capitalization was unnecessary and misleading" Text="How can I use roses in cooking?" />
  <row Id="12990" PostHistoryTypeId="5" PostId="6471" RevisionGUID="127a2031-efaf-46e6-93d4-9ce2850008d2" CreationDate="2010-09-01T14:27:17.743" UserId="1393" Comment="added 87 characters in body" Text="I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make a big mess in the process. In the past, I've wrapped a few handfuls at a time in a towel and squeezed out the liquid. This leaves me with a messy, green stained towel and requires a lot of twisting that doesn't seem maximally effective.&#xD;&#xA;&#xD;&#xA;EDIT: here is what a [potato ricer][1] looks like&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/dBlBeK" />
  <row Id="12991" PostHistoryTypeId="5" PostId="2893" RevisionGUID="3a5716c1-739f-403b-a39d-1e5c8bba9901" CreationDate="2010-09-01T14:33:45.470" UserId="1310" Comment="Added leeks" Text="Onions, garlic and related plants.&#xD;&#xA;&#xD;&#xA;As I think through our list of favorite main dishes.  Nearly all contain at least one member of the onion family:  Onions, garlic, leeks, shallots or scallions.  All of these are different, but in a pinch they can substitute for each other.&#xD;&#xA;" />
  <row Id="12992" PostHistoryTypeId="5" PostId="6471" RevisionGUID="8ea91084-fec0-4980-a85c-b1807f02c39c" CreationDate="2010-09-01T14:53:48.970" UserId="60" Comment="link made no sense here" Text="I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make a big mess in the process. In the past, I've wrapped a few handfuls at a time in a towel and squeezed out the liquid. This leaves me with a messy, green stained towel and requires a lot of twisting that doesn't seem maximally effective.&#xD;&#xA;" />
  <row Id="12993" PostHistoryTypeId="2" PostId="6494" RevisionGUID="067b8965-9f26-4e4f-835a-543da456d937" CreationDate="2010-09-01T15:10:16.637" UserId="2294" Text="My finacee has just moved in to some university accommodation in France. She has a small kitchenette in her room, with two hobs and a microwave (plus a fridge).&#xD;&#xA;&#xD;&#xA;Can anyone recommend any websites/books/other resources that could give her good ideas on what she could cook in this rather-limited kitchen? She's got some ideas already, but a number of her favourite dishes (roast dinner, lasagne, toad in the hole etc) can only be cooked with an oven." />
  <row Id="12994" PostHistoryTypeId="1" PostId="6494" RevisionGUID="067b8965-9f26-4e4f-835a-543da456d937" CreationDate="2010-09-01T15:10:16.637" UserId="2294" Text="Ideas for cooking with just 2 hobs and a microwave?" />
  <row Id="12995" PostHistoryTypeId="3" PostId="6494" RevisionGUID="067b8965-9f26-4e4f-835a-543da456d937" CreationDate="2010-09-01T15:10:16.637" UserId="2294" Text="&lt;microwave&gt;&lt;stove&gt;" />
  <row Id="12996" PostHistoryTypeId="5" PostId="6477" RevisionGUID="54de1c5d-0209-4767-b6e5-b4049ce8e8ff" CreationDate="2010-09-01T15:10:31.673" UserId="364" Comment="Spelling: spinich --&gt; spinach" Text="The important part is to work in small batches.  I just use my hands -- grab a handful, squeeze, set it aside, grab another handful, etc.&#xD;&#xA;&#xD;&#xA;Most things that you'd be tempted to use just have too large of holes, and let lots of spinach bits through, (and I admit, I miss some spinach as I start getting towards the end and it's mostly water), or they've got too small of holes that it's serious effort to use, and you have to work in small batches anyway.&#xD;&#xA;&#xD;&#xA;So, if nothing else, my way leaves you with only your hands to wash, and no extra gear to buy." />
  <row Id="12997" PostHistoryTypeId="16" PostId="6494" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T15:11:37.547" UserId="60" />
  <row Id="12998" PostHistoryTypeId="2" PostId="6495" RevisionGUID="12b84600-161c-4c77-87c0-8e4d0519b466" CreationDate="2010-09-01T15:15:57.550" UserId="1816" Text="[The Best Skillet Recipes][1] from Cooks Illustrated has many recipes that are done in a single skillet.  Some of these will suggest some oven time, but many will be stove top (hob) only.  Cooks Illustrated often does skillet versions of classic oven dishes, which will give your fiancee a chance to have the flavors and an approximation of the textures of her favorite dishes while using only her stove.&#xD;&#xA;&#xD;&#xA;In general your fiancee should be able to use her stove for skillet and pot cooking.  Most soups are done exclusively over a burner.&#xD;&#xA;&#xD;&#xA;A cast iron skillet will be your fiancee's friend if she doesn't already have one.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/bookstore/detail.asp?PID=413" />
  <row Id="12999" PostHistoryTypeId="16" PostId="6495" RevisionGUID="12b84600-161c-4c77-87c0-8e4d0519b466" CreationDate="2010-09-01T15:15:57.550" UserId="-1" />
  <row Id="13000" PostHistoryTypeId="2" PostId="6496" RevisionGUID="98dba725-844c-47b4-a6c5-ccecbad49a71" CreationDate="2010-09-01T15:17:33.943" UserId="1236" Text="If she is allowed to use it, I suggest purchasing a [slow cooker][1] (Crock Pot).  This will allow her to cook a lot more things she is used to, such as roasts and lasagna, without needing the oven.  It will take some learning and adjustment to get used to, but just about anything made in an oven *can* be made in a slow cooker.  There are tons of sites dedicated to slow cooker cooking, a good start is [slowandsimple.com][2].&#xD;&#xA;&#xD;&#xA;Another option is a [toaster oven][3], which is essentially a small oven.&#xD;&#xA;&#xD;&#xA;Both of these suggestions assume she's not limited by the university as to what she can own/use, so be sure to check the school's regulations first.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Slow_cooker&#xD;&#xA;  [2]: http://slowandsimple.com&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Toaster#Toaster_ovens" />
  <row Id="13001" PostHistoryTypeId="16" PostId="6496" RevisionGUID="98dba725-844c-47b4-a6c5-ccecbad49a71" CreationDate="2010-09-01T15:17:33.943" UserId="-1" />
  <row Id="13002" PostHistoryTypeId="6" PostId="6494" RevisionGUID="114e9511-007e-4797-afb7-c2fa5780cdae" CreationDate="2010-09-01T15:18:26.280" UserId="60" Comment="edited tags" Text="&lt;microwave&gt;&lt;resources&gt;&lt;stove&gt;" />
  <row Id="13003" PostHistoryTypeId="2" PostId="6497" RevisionGUID="dcde8d7d-886e-4ec3-bb18-e4489367ca23" CreationDate="2010-09-01T16:14:26.480" UserId="1509" Text="I like to make a quick cheese omlette in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of cheese was comparable, but the omlette boiled or frothed up and overflowed the bowl (by a lot). &#xD;&#xA;&#xD;&#xA;It does not matter whether I cube the Velveeta and mix in well, or just lay it on top in slices. In the latter case I've also tried adding the slices at the end (the last minute, on 50% power), and it still froths up. The eggs themselves to that point were bubbly but contained. Once the cheese gets hot it takes about 10 seconds to make it froth, after a 15 second cool-down period, so just stopping the microwave and stirring would add several minutes as well as requiring lots of intervention from me, which kind of defeats the purpose of fast and easy.&#xD;&#xA;&#xD;&#xA;I like the taste of Velveeta in the omlette, but am tired of dealing with the mess. (Putting a plate under the bowl now gives me something else to clean, plus I want to *eat* the cheese, not wash it down the drain. Using an oversized bowl also worked--though I still had to stop &amp; stir a time or two--but I only have one of those so what do I do until it's time to run the dishwasher again?)&#xD;&#xA;&#xD;&#xA;Does anyone know why this happens, and/or what I can do about it?" />
  <row Id="13004" PostHistoryTypeId="1" PostId="6497" RevisionGUID="dcde8d7d-886e-4ec3-bb18-e4489367ca23" CreationDate="2010-09-01T16:14:26.480" UserId="1509" Text="Why does my omlette with Velveeta froth up in the microwave?" />
  <row Id="13005" PostHistoryTypeId="3" PostId="6497" RevisionGUID="dcde8d7d-886e-4ec3-bb18-e4489367ca23" CreationDate="2010-09-01T16:14:26.480" UserId="1509" Text="&lt;technique&gt;&lt;microwave&gt;&lt;cheese-alternative&gt;" />
  <row Id="13006" PostHistoryTypeId="2" PostId="6498" RevisionGUID="958e517c-c824-4555-ad57-743a268b0a36" CreationDate="2010-09-01T16:37:17.883" UserId="1816" Text="I would start with a [chocolate cupcake recipe][1] that calls for a ganache as a filling or frosting or use a chocolate cake that has a ganache frosting or uses ganache between layers.  Then I would make a [chili chocolate ganage][2] by using ground dried peppers (anchos, for example) and perhaps some cayenne pepper.&#xD;&#xA;&#xD;&#xA;There are obviously other ways, but I think this would be an excellent application.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/detail.asp?docid=23637&#xD;&#xA;  [2]: http://chockylit.blogspot.com/2005/07/recipe-mini-chili-chocolate-cupcakes.html" />
  <row Id="13007" PostHistoryTypeId="5" PostId="6458" RevisionGUID="cfcd2084-a8e5-42fd-bf93-ec8e74a597a0" CreationDate="2010-09-01T16:50:04.717" UserId="210" Comment="added 1 characters in body" Text="My approach would be to choose a specific variety of chili pepper to give it a more localized flavor that goes well with the chocolate and the rest of the dessert. For example, habaneros are fruity, moritas smoky and so forth. Two ways to go about it: &#xD;&#xA;&#xD;&#xA;1. Grind the pepper (or buy it preground) and add to the dry ingredients.&#xD;&#xA;2. Infuse a dried whole or halved and seeded pepper into the liquid ingredients. This will be most effective if there is a melting step involved, like melting chocolate or butter. You would just let it sit in the warm liquid, stirring occasionally, until you found the desired degree of heat. " />
  <row Id="13008" PostHistoryTypeId="2" PostId="6499" RevisionGUID="14564bfd-5c69-4a10-a5c0-2fd1819134f6" CreationDate="2010-09-01T16:52:04.063" UserId="177" Text="I wanted to make fresh orange juice using a squeezer and wanted to know how many oranges it takes to make an 8oz glass of juice?" />
  <row Id="13009" PostHistoryTypeId="1" PostId="6499" RevisionGUID="14564bfd-5c69-4a10-a5c0-2fd1819134f6" CreationDate="2010-09-01T16:52:04.063" UserId="177" Text="What is the ratio of Fresh Oranges needed to make a glass of Orange Juice?" />
  <row Id="13010" PostHistoryTypeId="3" PostId="6499" RevisionGUID="14564bfd-5c69-4a10-a5c0-2fd1819134f6" CreationDate="2010-09-01T16:52:04.063" UserId="177" Text="&lt;oranges&gt;&lt;juicing&gt;" />
  <row Id="13011" PostHistoryTypeId="2" PostId="6500" RevisionGUID="3d73322d-47ea-49a9-9cd6-09903522d218" CreationDate="2010-09-01T16:55:39.390" UserId="177" Text="I cut the up a fresh pineapple and wanted to freeze a portion, will it last and retain flavor/consistency? Also: is there anything that can be done with the Core - the hard part in the middle?" />
  <row Id="13012" PostHistoryTypeId="1" PostId="6500" RevisionGUID="3d73322d-47ea-49a9-9cd6-09903522d218" CreationDate="2010-09-01T16:55:39.390" UserId="177" Text="Is it possible to freeze fresh pineapple?" />
  <row Id="13013" PostHistoryTypeId="3" PostId="6500" RevisionGUID="3d73322d-47ea-49a9-9cd6-09903522d218" CreationDate="2010-09-01T16:55:39.390" UserId="177" Text="&lt;freezing&gt;&lt;pineapple&gt;" />
  <row Id="13014" PostHistoryTypeId="2" PostId="6501" RevisionGUID="07098fbd-5597-474d-ac5c-47e287db6f22" CreationDate="2010-09-01T16:56:24.913" UserId="87" Text="you know better than I do, it depends on the orange and type of orange. My mom, an executive chef, used to say that you'd allow 1-2 lb of oranges for 1 drinkable cup of orange juice. &#xD;&#xA;&#xD;&#xA;I really think, that it's highly dependent on the type of orange. I know naval and blood oranges are the juiciest compared to other varieties. " />
  <row Id="13015" PostHistoryTypeId="2" PostId="6502" RevisionGUID="25f2c470-b35b-4c92-a342-a6cea9e848d5" CreationDate="2010-09-01T16:56:36.847" UserId="60" Text="A medium sized orange will have roughly 2 oz of juice. " />
  <row Id="13016" PostHistoryTypeId="2" PostId="6503" RevisionGUID="2cedbb11-11dd-4fd8-a054-4649dd2166b3" CreationDate="2010-09-01T16:58:15.517" UserId="177" Text="I wanted to cut up a whole, fresh pineapple, but wasn't sure exactly where to start without butchering it up badly - I wanted to cut it up into nice pieces!!  Are there any techniques that would work that would enable me to be able to cut it up into nice chunks?" />
  <row Id="13017" PostHistoryTypeId="1" PostId="6503" RevisionGUID="2cedbb11-11dd-4fd8-a054-4649dd2166b3" CreationDate="2010-09-01T16:58:15.517" UserId="177" Text="Is there a good technique to cut a whole pineapple?" />
  <row Id="13018" PostHistoryTypeId="3" PostId="6503" RevisionGUID="2cedbb11-11dd-4fd8-a054-4649dd2166b3" CreationDate="2010-09-01T16:58:15.517" UserId="177" Text="&lt;cutting&gt;&lt;pineapple&gt;" />
  <row Id="13019" PostHistoryTypeId="2" PostId="6504" RevisionGUID="0be51071-a166-49d4-bf85-960df5296c2a" CreationDate="2010-09-01T16:59:23.173" UserId="87" Text="I usually cut the pineapple into bite size pieces before freezing them.&#xD;&#xA;&#xD;&#xA;1. IF i'm at my mom's restaurant, I usually put it in the super chiller, and then into the freezer. &#xD;&#xA;2. At home, I usually drain it, for 20 -30 minutes in a sieve and then put them in air tight freezer bags." />
  <row Id="13020" PostHistoryTypeId="2" PostId="6505" RevisionGUID="a6df4ce0-ce7f-483e-85a4-5a154982a000" CreationDate="2010-09-01T17:03:01.390" UserId="87" Text="if you're not going to use a pineapple corer (which I don't), grab a sushi or a long sharp knife, and:&#xD;&#xA;&#xD;&#xA;- deskin the pineapple like you would cutting a donair&#xD;&#xA;- cut a square around the core&#xD;&#xA;- push the core out &#xD;&#xA;- Now you have a hollow cylinder&#xD;&#xA;- if you want chunks the type you put on a pizza:&#xD;&#xA; - Cut the pineapple with the required thickness&#xD;&#xA; - and then just chop it like you'd chop a tomato or mango" />
  <row Id="13021" PostHistoryTypeId="2" PostId="6506" RevisionGUID="f81fa55c-affa-4a0c-a705-868ad94b3a03" CreationDate="2010-09-01T17:03:38.837" UserId="60" Text="First, you have to peel the pineapple. &#xD;&#xA;&#xD;&#xA;* Cut off the top and bottom of the pineapple and set it upright on your cutting board&#xD;&#xA;* Using a sharp knife shave the skin off from top to bottom, following the contour of the fruit&#xD;&#xA;&#xD;&#xA;Then, you lay it sideways and cut it into slices as thick as you wish.&#xD;&#xA;&#xD;&#xA;You then use a paring knife to cut out the corky centers of each slice. You now have a pineapple ring.&#xD;&#xA;&#xD;&#xA;If you want to break it down into &quot;chunks&quot; simply cut the rings in half, and then into chunks as small as you desire.&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide with photos: http://howtocutapineapple.com/&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide on video: http://www.youtube.com/watch?v=AJJ-iQkbRNE" />
  <row Id="13022" PostHistoryTypeId="4" PostId="6499" RevisionGUID="a4406b4b-84fa-4474-91b8-b20eac4b2f6d" CreationDate="2010-09-01T17:06:32.763" UserId="60" Comment="making the question broader to discourage future questions like &quot;How many oranges to make a pitcher/liter/quart/barrel?&quot;" Text="How much juice can you get from an orange?" />
  <row Id="13023" PostHistoryTypeId="2" PostId="6507" RevisionGUID="c60ce380-daa1-4c91-8cb1-147ba08c6030" CreationDate="2010-09-01T17:19:56.253" UserId="653" Text="First few times I thought it is coincidence but now I', puzzled. I'm baking two pizzas, one after another, made from the same dough and with same ingredients. Every time, the second pizza base is much better: thiner crust, more elastic, you now, closer to perfect pizza.&#xD;&#xA;&#xD;&#xA;I have two pans and I tried them in different order, same result. Only difference is that the second pizza gets 15 minutes more dough raising, but raising 3 hours or 3 hours and 15 minutes shouldn't make such a difference.&#xD;&#xA;&#xD;&#xA;Any idea what is happening?" />
  <row Id="13024" PostHistoryTypeId="1" PostId="6507" RevisionGUID="c60ce380-daa1-4c91-8cb1-147ba08c6030" CreationDate="2010-09-01T17:19:56.253" UserId="653" Text="Pizza baking order" />
  <row Id="13025" PostHistoryTypeId="3" PostId="6507" RevisionGUID="c60ce380-daa1-4c91-8cb1-147ba08c6030" CreationDate="2010-09-01T17:19:56.253" UserId="653" Text="&lt;baking&gt;&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="13026" PostHistoryTypeId="2" PostId="6508" RevisionGUID="27d489e7-7843-49cc-aaa6-49895145fef5" CreationDate="2010-09-01T17:20:29.690" UserId="1364" Text="I dont know if I should put it in the refridgerator or the pantry. Does it go in the crisper?" />
  <row Id="13027" PostHistoryTypeId="1" PostId="6508" RevisionGUID="27d489e7-7843-49cc-aaa6-49895145fef5" CreationDate="2010-09-01T17:20:29.690" UserId="1364" Text="How should eggplant be stored?" />
  <row Id="13028" PostHistoryTypeId="3" PostId="6508" RevisionGUID="27d489e7-7843-49cc-aaa6-49895145fef5" CreationDate="2010-09-01T17:20:29.690" UserId="1364" Text="&lt;storage-method&gt;&lt;eggplant&gt;" />
  <row Id="13029" PostHistoryTypeId="2" PostId="6509" RevisionGUID="13d3a707-fde8-4973-8809-f13e280f0544" CreationDate="2010-09-01T17:21:49.233" UserId="1364" Text="Maybe its your oven and not the dough? Are you letting it get fully heated?" />
  <row Id="13030" PostHistoryTypeId="5" PostId="6507" RevisionGUID="6f552a59-6f03-4ecb-a517-1b092ad93972" CreationDate="2010-09-01T17:23:52.937" UserId="1236" Comment="spelling/grammar, one tag addition" Text="First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredients. Every time, the second pizza base is much better: thinner crust, more elastic, you know, closer to perfect pizza.&#xD;&#xA;&#xD;&#xA;I have two pans and I tried them in a different order, same result. Only difference is that the second pizza gets 15 minutes more dough raising, but raising 3 hours or 3 hours and 15 minutes shouldn't make such a difference.&#xD;&#xA;&#xD;&#xA;Any idea what is happening?" />
  <row Id="13031" PostHistoryTypeId="6" PostId="6507" RevisionGUID="6f552a59-6f03-4ecb-a517-1b092ad93972" CreationDate="2010-09-01T17:23:52.937" UserId="1236" Comment="spelling/grammar, one tag addition" Text="&lt;baking&gt;&lt;recipe-problems&gt;&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="13032" PostHistoryTypeId="2" PostId="6510" RevisionGUID="65a248c0-14d6-40e3-b8fa-7ce0eae0e229" CreationDate="2010-09-01T17:26:43.850" UserId="60" Text="Eggplant should be wrapped in plastic and refrigerated. It will last 5-7 days this way.&#xD;&#xA;&#xD;&#xA;It can also be frozen 6-8 months with the following process:&#xD;&#xA;&#xD;&#xA;&gt; 1. Wash eggplant, peel and cut into 1/3 inch slices; &#xD;&#xA;&gt; 2.  Blanch (plunge into boiling water) for four minutes in 1 gallon of boiling water to which 1/2 cup lemon juice has been added (to prevent discoloration) and chill quickly in ice cold water; &#xD;&#xA;&gt; 3. Drain off excess moisture, package in airtight containers or freezer bags and freeze immediately.&#xD;&#xA;&#xD;&#xA;Source: [StillTasty](http://stilltasty.com/fooditems/index/17143)" />
  <row Id="13033" PostHistoryTypeId="2" PostId="6511" RevisionGUID="652e7ef4-5da2-4d00-9582-2d2690fc4cb0" CreationDate="2010-09-01T17:29:39.993" UserId="1236" Text="You should store your eggplant in a cool part of your fridge, in a plastic bag or (preferably) wrapped in plastic wrap.  It should last for a good week like this.&#xD;&#xA;&#xD;&#xA;Alternately you can blanch and freeze it to store for 6-8 months however the texture will be different when you thaw it because the cell walls will have broken down some.  If you go this route, I recommend [this method][1] (from stilltasty.com)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/17143" />
  <row Id="13034" PostHistoryTypeId="5" PostId="6506" RevisionGUID="206a47eb-3cd1-4b68-a580-29050f0c6c49" CreationDate="2010-09-01T17:30:03.733" UserId="60" Comment="incorporated Michael's comments" Text="First, you have to peel the pineapple. &#xD;&#xA;&#xD;&#xA;* Cut off the top and bottom of the pineapple and set it upright on your cutting board&#xD;&#xA;* Using a sharp knife shave the skin off from top to bottom, following the contour of the fruit&#xD;&#xA;&#xD;&#xA;Then, you lay it sideways and cut it into slices as thick as you wish.&#xD;&#xA;&#xD;&#xA;You then use a paring knife to cut out the corky centers of each slice. You now have a pineapple ring.&#xD;&#xA;&#xD;&#xA;If you want to break it down into &quot;chunks&quot; simply cut the rings in half, and then into chunks as small as you desire. Alternatively, you can skip slicing it into rings and instead cut it lengthwise down the center. This makes it easier to remove the corky center. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide with photos: http://howtocutapineapple.com/&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide on video: http://www.youtube.com/watch?v=AJJ-iQkbRNE" />
  <row Id="13035" PostHistoryTypeId="2" PostId="6512" RevisionGUID="ea62d960-793e-42d1-8bad-23b25379aaec" CreationDate="2010-09-01T17:38:35.443" UserId="210" Text="a picture speaks a thousand words:  http://www.youtube.com/watch?v=GViaOUTC3rY" />
  <row Id="13036" PostHistoryTypeId="5" PostId="6506" RevisionGUID="1c728a42-50ec-4431-99bc-f6656b15720e" CreationDate="2010-09-01T17:40:22.720" UserId="60" Comment="added 18 characters in body" Text="First, you have to peel the pineapple. &#xD;&#xA;&#xD;&#xA;* Cut off the top and bottom of the pineapple and set it upright on your cutting board&#xD;&#xA;* Using a sharp knife shave the skin off from top to bottom, following the contour of the fruit&#xD;&#xA;&#xD;&#xA;You then have two ways to cut it into either rings or chunks:&#xD;&#xA;&#xD;&#xA;**Pineapple Rings**&#xD;&#xA;&#xD;&#xA;Next, you lay it sideways and cut it into slices as thick as you wish.&#xD;&#xA;&#xD;&#xA;You then use a paring knife to cut out the corky centers of each slice. You now have a pineapple ring.&#xD;&#xA;&#xD;&#xA;**Pineapple Chunks**&#xD;&#xA;&#xD;&#xA;Next, cut it lengthwise down the center. Cut out the exposed corky center. This can be done with a V-shaped cut. You can then break down the fruit into chunks as desired.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide with photos: http://howtocutapineapple.com/&#xD;&#xA;&#xD;&#xA;Here is a step-by-step guide on video: http://www.youtube.com/watch?v=AJJ-iQkbRNE" />
  <row Id="13037" PostHistoryTypeId="2" PostId="6513" RevisionGUID="cb98cb98-137d-497d-8a45-81a0e954628f" CreationDate="2010-09-01T17:41:41.793" UserId="837" Text="I suppose pineapple should freeze as well as any other fruit as long as it is done quickly else it might go soft when you defrost it.&#xD;&#xA;&#xD;&#xA;If you have a good blender, you can use the whole pineapple (without the skin of course as it is coarse) including the core - it is very healthy as it contains **bromelain** which helps to block excessive coagulation of the blood, reduce inflammation and can reduce the growth of some tumours (from what I have read, I am no doctor so can't say if it is true or not)" />
  <row Id="13038" PostHistoryTypeId="4" PostId="6500" RevisionGUID="9cc6ceb2-c124-4b7f-9713-6639647876a8" CreationDate="2010-09-01T17:43:14.983" UserId="60" Comment="edited title" Text="How do you freeze fresh pineapple? Can you?" />
  <row Id="13039" PostHistoryTypeId="4" PostId="6503" RevisionGUID="234ec7fa-ea61-4b83-b97e-07ac90cbb8c6" CreationDate="2010-09-01T17:43:57.900" UserId="60" Comment="edited title" Text="How do you cut/process a whole pineapple?" />
  <row Id="13040" PostHistoryTypeId="5" PostId="6512" RevisionGUID="a20cf0a8-4da7-4048-8539-9388c6ed8b82" CreationDate="2010-09-01T17:45:06.810" UserId="210" Comment="added 179 characters in body; added 59 characters in body" Text="A slightly different technique than the one in hobodave's post.&#xD;&#xA;&#xD;&#xA;a picture speaks a thousand words:  http://www.youtube.com/watch?v=GViaOUTC3rY&#xD;&#xA;&#xD;&#xA;this technique gives you a nice looking pineapple at the end, with the pieces able to be eaten like a lolly.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/OLCzH.jpg" />
  <row Id="13041" PostHistoryTypeId="2" PostId="6514" RevisionGUID="d6052dfb-77e3-4d93-b821-bf12418627cd" CreationDate="2010-09-01T17:52:20.087" UserId="1816" Text="What style of pizza are you making?  The perfect Chicago pizza is different than the perfect NY-style pizza is slightly different again from the perfect Neopolitan pizza?&#xD;&#xA;&#xD;&#xA;Since you mentioned the perfect pizza crust is thin and elastic, I'm assuming you mean an NY or Neopolitan style pizza, as the perfect Chicago-style pizza crust isn't all that thin.  When you say pan, though, I think deep dish.&#xD;&#xA;&#xD;&#xA;By elastic it sounds like you mean when rolling out.  If that's the case, it sounds like your dough needs a bit of resting time before you roll it out to let the gluten relax after dumping it out of whatever container you are letting it rise in.&#xD;&#xA;&#xD;&#xA;For an NY-style or Neopolitan pizza, you want to be baking at as high a temperature as possible.  You ideally are doing this on a pizza stone, sliding dough in and out onto it.  For these pizzas you want to be putting them on something hot.  You only need to bake a pizza around 10 minutes, maybe even less, in a traditional oven at 550 degrees F (~ 278 C)&#xD;&#xA;&#xD;&#xA;For Chicago style, I follow the most recent Cook's Illustrated recipe (from January of this year, not the older one that I definitely don't like) with a few adaptations to the crust (as, IMHO, the ideal Chicago style pizza crust is 80% bread flour, 12% semolina flour, and 8% rice flour by weight) and I bake at 425 degrees F (~ 218 C) with the rack in the lowest position of my oven for about 30 minutes.&#xD;&#xA;" />
  <row Id="13042" PostHistoryTypeId="2" PostId="6515" RevisionGUID="fabdb6e1-9899-4c1a-bb1c-282b2ffbf21d" CreationDate="2010-09-01T17:54:19.050" UserId="837" Text="The amount of juice you get from an orange will depend on a number or things:&#xD;&#xA;&#xD;&#xA; - Size of the orange&#xD;&#xA; - Juice content of the orange&#xD;&#xA; - Whether you use the pulp or remove all the bits&#xD;&#xA;&#xD;&#xA;May be you should be asking what oranges are best for producing the most amount of juice and how do I get the most juice from them?&#xD;&#xA;&#xD;&#xA;The easiest way to find out how many oranges you need is to buy a bag of them and then start squeezing till you have a glass full :)" />
  <row Id="13043" PostHistoryTypeId="2" PostId="6516" RevisionGUID="d2c1a062-94c1-4657-acba-d274e8d7dfba" CreationDate="2010-09-01T18:15:36.940" UserDisplayName="thecraic" Text="**Pineapple Rings**&#xD;&#xA;&#xD;&#xA;[Pineapple Slicer][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.williams-sonoma.com/products/pineapple-easy-slicer/&#xD;&#xA;&#xD;&#xA;This thing is sweet." />
  <row Id="13044" PostHistoryTypeId="2" PostId="6517" RevisionGUID="12706ec4-0249-4ca8-acd1-cfd98177a7c9" CreationDate="2010-09-01T18:17:49.383" UserId="641" Text="[Wikipedia][1] &#xD;&#xA;&#xD;&#xA;About 15min in a 190ºC (375°F) oven. I'll ask a separate question about the convection oven.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Souffl%C3%A9" />
  <row Id="13045" PostHistoryTypeId="5" PostId="6295" RevisionGUID="efa36d73-f812-4e83-8455-e65649f5d68f" CreationDate="2010-09-01T18:20:28.243" UserId="641" Comment="Separate question" Text="Could you describe the Soufflé technique? What pitfalls should you avoid?" />
  <row Id="13046" PostHistoryTypeId="2" PostId="6518" RevisionGUID="4471a839-d4cc-41ec-8a99-b9d4994e337e" CreationDate="2010-09-01T18:22:39.980" UserId="641" Text="I separated this question from the [original][1] as there were no answers.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6295/could-you-describe-the-souffle-technique" />
  <row Id="13047" PostHistoryTypeId="1" PostId="6518" RevisionGUID="4471a839-d4cc-41ec-8a99-b9d4994e337e" CreationDate="2010-09-01T18:22:39.980" UserId="641" Text="Can you use a convection oven to make a Soufflé?" />
  <row Id="13048" PostHistoryTypeId="3" PostId="6518" RevisionGUID="4471a839-d4cc-41ec-8a99-b9d4994e337e" CreationDate="2010-09-01T18:22:39.980" UserId="641" Text="&lt;cooking-techniques&gt;&lt;eggs&gt;&lt;oven&gt;" />
  <row Id="13049" PostHistoryTypeId="2" PostId="6519" RevisionGUID="ad6f4ee4-1f8b-4a4a-bda7-bd7c89651fea" CreationDate="2010-09-01T18:24:15.150" UserId="1393" Text="Yes, you can. In professional kitchens, virtually all ovens are convection, and they work just fine. You may need to reduce the heat about 25 degrees." />
  <row Id="13050" PostHistoryTypeId="2" PostId="6520" RevisionGUID="3b34d238-1f55-4718-92a3-12df994c45b5" CreationDate="2010-09-01T18:26:00.520" UserId="2010" Text="I also use '00' flour along with a pizza stone, preheated in the oven for about 30- 45 minutes at the hotest the oven goes.&#xD;&#xA;&#xD;&#xA;I've heard terracotta plant pot saucers can be used as cheap pizza stones but mine was a present and works well - the only difficulty I have is getting pizzas on it without sticking" />
  <row Id="13051" PostHistoryTypeId="5" PostId="6508" RevisionGUID="c7765e7a-c001-47a9-aff6-808316847e84" CreationDate="2010-09-01T18:28:42.993" UserId="1393" Comment="typo" Text="I dont know if I should put it in the refrigerator or the pantry. Does it go in the crisper?" />
  <row Id="13052" PostHistoryTypeId="2" PostId="6521" RevisionGUID="b16b97ea-eac5-4cf1-832c-67ff5da7eee5" CreationDate="2010-09-01T18:37:28.277" UserDisplayName="daniel" Text="Velveeta is a processed 'cheese' (I believe the package says something like 'processed cheese food product, which is about as far from real cheese as you can get), which means it has a much lower melting point than _real_ cheese. In fact, I would be astonished if the melting point weren't lower than the coagulation point of eggs.&#xD;&#xA;&#xD;&#xA;Use real cheese. And a pan. Your tastebuds will thank you for it." />
  <row Id="13053" PostHistoryTypeId="6" PostId="6454" RevisionGUID="14d1585e-3130-4834-8dcb-44a0d07551c5" CreationDate="2010-09-01T19:05:04.513" UserId="364" Comment="edited tags" Text="&lt;substitutions&gt;&lt;fruit&gt;&lt;defrosting&gt;" />
  <row Id="13054" PostHistoryTypeId="6" PostId="6417" RevisionGUID="d8933ba6-321e-4003-8f90-62c9a5be415d" CreationDate="2010-09-01T19:05:51.733" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;alkalinity&gt;" />
  <row Id="13055" PostHistoryTypeId="6" PostId="3760" RevisionGUID="4efdbe1c-159a-4a76-9646-9176e3f43c27" CreationDate="2010-09-01T19:06:35.057" UserId="364" Comment="edited tags" Text="&lt;ingredients&gt;&lt;classification&gt;&lt;maple-syrup&gt;" />
  <row Id="13056" PostHistoryTypeId="2" PostId="6522" RevisionGUID="5e725ff2-acc8-4f3f-8171-424258387305" CreationDate="2010-09-01T19:19:12.907" UserId="2281" Text="When I was at school I made an dish that was like a lasagna but replaced the pastry with Eggplant... It also had sliced bocconcini (I think) and was tomato based.&#xD;&#xA;&#xD;&#xA;Just wondering if anyone knows the name of this dish? Is it just an Eggplant lasagna? Also if anyone knows it do you know of any good recipes...&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;Anthony " />
  <row Id="13057" PostHistoryTypeId="1" PostId="6522" RevisionGUID="5e725ff2-acc8-4f3f-8171-424258387305" CreationDate="2010-09-01T19:19:12.907" UserId="2281" Text="Eggplant lasagna but not really?" />
  <row Id="13058" PostHistoryTypeId="3" PostId="6522" RevisionGUID="5e725ff2-acc8-4f3f-8171-424258387305" CreationDate="2010-09-01T19:19:12.907" UserId="2281" Text="&lt;recipe&gt;&lt;eggplant&gt;&lt;lasagna&gt;" />
  <row Id="13059" PostHistoryTypeId="2" PostId="6523" RevisionGUID="481c67c6-0f67-465d-bccd-7bdb44036731" CreationDate="2010-09-01T19:24:08.743" UserId="1229" Text="In Italian we call it _parmigiana_.  &#xD;&#xA;&#xD;&#xA;Wikipedia reports that&#xD;&#xA;&#xD;&#xA;&gt; Parmigiana or eggplant parmigiana (Italian: _melanzane alla parmigiana_ or _parmigiana di melanzane_) is a Southern Italian dish made with shallow fried eggplant slices layered with cheese and tomato sauce, then baked. Variations made with breaded meat cutlets, such as veal and chicken parmigiana, have been developed in other countries, usually in areas of Italian immigration.&#xD;&#xA;&#xD;&#xA;In Italy you can find the variation with meatballs, but the original recipe (being from Southern Italy) doesn't include meat." />
  <row Id="13060" PostHistoryTypeId="2" PostId="6524" RevisionGUID="fd82ccd8-97d5-41e4-b70d-8b5474f0e898" CreationDate="2010-09-01T19:25:47.977" UserId="220" Text="I think it might be the humidity inside the oven that's making the difference. After cooking one pizza, the oven is filled with the steam given off by the cooking dough, sauce, etc.&#xD;&#xA;&#xD;&#xA;The humid air in your oven is probably heating the pizza up faster and more evenly (which is what you want for pizza). &#xD;&#xA;&#xD;&#xA;Try putting a pan of hot water in your oven for a few minutes before you cook the first pizza and see if that makes the difference. " />
  <row Id="13061" PostHistoryTypeId="2" PostId="6525" RevisionGUID="00b1a0e9-f833-4eb4-a1c8-114ce4a371d1" CreationDate="2010-09-01T19:34:33.990" UserId="1229" Text="I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar that I should have done.&#xD;&#xA;&#xD;&#xA;Do I wrongly recall, or do you use also lemon juice to prepare the American version of the cranberry sauce?&#xD;&#xA;" />
  <row Id="13062" PostHistoryTypeId="1" PostId="6525" RevisionGUID="00b1a0e9-f833-4eb4-a1c8-114ce4a371d1" CreationDate="2010-09-01T19:34:33.990" UserId="1229" Text="What is the cranberries/sugar ratio used in the American cranberry sauce?" />
  <row Id="13063" PostHistoryTypeId="3" PostId="6525" RevisionGUID="00b1a0e9-f833-4eb4-a1c8-114ce4a371d1" CreationDate="2010-09-01T19:34:33.990" UserId="1229" Text="&lt;ingredients&gt;&lt;sauce&gt;&lt;cranberry&gt;" />
  <row Id="13064" PostHistoryTypeId="2" PostId="6526" RevisionGUID="e680bf36-e905-4aaa-a30a-db8f63431e04" CreationDate="2010-09-01T19:35:05.007" UserId="1963" Text="I always thought of the Greek dish Moussaka as Eggplant Lasagna.  Except it is Béchamel sauce on top instead of more cheese." />
  <row Id="13065" PostHistoryTypeId="2" PostId="6527" RevisionGUID="26a7bff1-d4b2-4874-8290-f64f66c0d3a6" CreationDate="2010-09-01T19:38:59.740" UserId="1393" Text="For 12 ounces of cranberries, use about 1 cup of sugar. You may like to use part brown sugar. Lemon juice, orange juice, or zest of either is a welcome addition." />
  <row Id="13071" PostHistoryTypeId="2" PostId="6529" RevisionGUID="9a22ad59-3706-4347-923e-cd38ed4dba52" CreationDate="2010-09-01T19:47:18.440" UserId="1229" Text="Here in Italy I found a pizza that was sold as _American pizza_, and that used bell peppers, corn, and hot salami as topping.&#xD;&#xA;&#xD;&#xA;Is there also in USA a pizza that is called American pizza?" />
  <row Id="13072" PostHistoryTypeId="1" PostId="6529" RevisionGUID="9a22ad59-3706-4347-923e-cd38ed4dba52" CreationDate="2010-09-01T19:47:18.440" UserId="1229" Text="Is there a pizza that is called &quot;American pizza&quot;?" />
  <row Id="13073" PostHistoryTypeId="3" PostId="6529" RevisionGUID="9a22ad59-3706-4347-923e-cd38ed4dba52" CreationDate="2010-09-01T19:47:18.440" UserId="1229" Text="&lt;pizza&gt;&lt;american-cuisine&gt;" />
  <row Id="13074" PostHistoryTypeId="2" PostId="6530" RevisionGUID="b784b91d-f068-4117-bfce-57cde0180161" CreationDate="2010-09-01T19:50:07.637" UserId="1393" Text="No, there is no such thing. That is just one of those wacky things where folks in one country are doing a sort of caricature of what they think folks in another country eat. Hilarious, but in no way authentic." />
  <row Id="13075" PostHistoryTypeId="2" PostId="6531" RevisionGUID="a2559140-6521-4945-beda-51976f61ba0f" CreationDate="2010-09-01T19:50:40.273" UserId="60" Text="**No.**&#xD;&#xA;&#xD;&#xA;Those are not common pizza toppings in America at all.&#xD;&#xA;&#xD;&#xA;In America there are three rather well known pizza styles:&#xD;&#xA;&#xD;&#xA;* Chicago style&#xD;&#xA;* New York style&#xD;&#xA;* New Haven style" />
  <row Id="13076" PostHistoryTypeId="2" PostId="6532" RevisionGUID="a4046a7b-d5e6-4526-87be-e5771fb4cb6c" CreationDate="2010-09-01T19:58:55.250" UserId="2239" Text="All fruits, including cranberries, will vary in sweet/tartness from crop to crop. Many variables will affect a crop, for instance, a drought will usually make smaller, sweeter fruits.&#xD;&#xA;&#xD;&#xA;When cooking with fruits, always taste, then adjust the sugar to the sweetness you like." />
  <row Id="13077" PostHistoryTypeId="2" PostId="6533" RevisionGUID="02d2b385-a424-4c5d-b507-9f870f90508c" CreationDate="2010-09-01T20:00:05.593" UserId="203" Text="Common Toppings in the United States are:&#xD;&#xA;&#xD;&#xA;Meat&#xD;&#xA;&#xD;&#xA; - Pepperoni&#xD;&#xA; - Ham&#xD;&#xA; - Bacon&#xD;&#xA; - Ground Beef&#xD;&#xA; - Italian Sausage&#xD;&#xA;&#xD;&#xA;Vegetables&#xD;&#xA;&#xD;&#xA; - Green Bell Peppers&#xD;&#xA; - Red Bell Peppers&#xD;&#xA; - Onions&#xD;&#xA; - Mushrooms&#xD;&#xA; - Black Olives&#xD;&#xA;&#xD;&#xA;There are a couple other toppings that are used almost exclusively on a single pizza type&#xD;&#xA;&#xD;&#xA;BBQ Chicken Pizza - Chicken with BBQ sauce instead of a tomato based sauce&#xD;&#xA;&#xD;&#xA;Hawaiian Pizza - Ham and Pineapple&#xD;&#xA;&#xD;&#xA;Of course, one of the great things about pizza is, you can put almost anything on it.  Whatever your taste preference is." />
  <row Id="13078" PostHistoryTypeId="5" PostId="6531" RevisionGUID="a1e746ad-1921-4f8c-84e3-f51fdef11518" CreationDate="2010-09-01T20:09:29.097" UserId="60" Comment="added 1528 characters in body; edited body" Text="**No.**&#xD;&#xA;&#xD;&#xA;Those are not common pizza toppings in America at all.&#xD;&#xA;&#xD;&#xA;In America there are three rather well known pizza styles:&#xD;&#xA;&#xD;&#xA;**Chicago style**&#xD;&#xA;&#xD;&#xA;Chicago style pizza is a deep-dish pizza that is baked in a _thick_ heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife. &#xD;&#xA;&#xD;&#xA;**New York style**&#xD;&#xA;&#xD;&#xA;New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**New Haven style**&#xD;&#xA;&#xD;&#xA;New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called &quot;apizza&quot;. It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.&#xD;&#xA;&#xD;&#xA;In a New Haven pizza a &quot;plain&quot; does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.&#xD;&#xA;&#xD;&#xA;They are most known for their white pizzas. These have no tomatoes at all, the &quot;sauce&quot; consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella." />
  <row Id="13079" PostHistoryTypeId="5" PostId="6527" RevisionGUID="6dce1b82-559e-454d-82f5-d49a45db0fd9" CreationDate="2010-09-01T20:14:43.160" UserId="1393" Comment="added 106 characters in body" Text="For 12 ounces of cranberries, use about 1 cup of sugar. You may like to use part brown sugar. Lemon juice, orange juice, or zest of either are welcome additions. There is no absolutely standard American version; like anything else, every cook has their own variation." />
  <row Id="13080" PostHistoryTypeId="2" PostId="6534" RevisionGUID="687fad03-4278-4842-9244-d531d67d7ad8" CreationDate="2010-09-01T20:20:01.070" UserId="2239" Text="One way to get more juice from citrus is to juice it when warm. Cold fruit doesn't release as much juice. I put a skewer hole in my citrus (for safety issues) and then microwave the fruit for 20=30 seconds before cutting and juicing.&#xD;&#xA;&#xD;&#xA;I'm also partial to Valencia oranges for juice." />
  <row Id="13081" PostHistoryTypeId="5" PostId="6529" RevisionGUID="e8ddbb38-6e10-464e-b815-8d897fd529ea" CreationDate="2010-09-01T20:21:56.950" UserId="1393" Comment="made the question more general rather than a yes/no" Text="Background: Here in Italy I found a pizza that was sold as _American pizza_, and that used bell peppers, corn, and hot salami as topping. Is there also in USA a pizza that is called American pizza?&#xD;&#xA;&#xD;&#xA;Are there well-defined regional styles of pizza in America? If so, what are they called and what distinguishes them?" />
  <row Id="13082" PostHistoryTypeId="4" PostId="6529" RevisionGUID="e8ddbb38-6e10-464e-b815-8d897fd529ea" CreationDate="2010-09-01T20:21:56.950" UserId="1393" Comment="made the question more general rather than a yes/no" Text="What are the main styles of pizza that are popular in America?" />
  <row Id="13083" PostHistoryTypeId="2" PostId="6535" RevisionGUID="c4bd6a70-7c36-47ce-b06a-47b89fba59c3" CreationDate="2010-09-01T20:34:09.207" UserId="2239" Text="I haven't done this, but I'd try pureeing fresh peppers, then cooking in a small non-stick pan to remove excess water until it is the consistency of jam. Let it cool and add a few spoons to the batter. If adding 1/4 cup of cooked pepper puree, I'd probably decrease the fat in the recipe by 1 tablespoon, and decrease the liquid by 1 tablespoon." />
  <row Id="13084" PostHistoryTypeId="2" PostId="6536" RevisionGUID="b0213dc0-4f9d-4615-b316-8e062942cbc7" CreationDate="2010-09-01T20:36:05.857" UserId="67" Text="Microwaved eggs was probably one of the first things that I learned to cook -- I don't know I'd consider it an 'omlette' necessarily -- it was just a bowl, oiled, broke an egg in it, a touch of milk or water, mixed, and then microwaved.&#xD;&#xA;&#xD;&#xA;When you're rushing to get out the door in the morning, it's a dead simple breakfast;  I was recently out of town, and the place I was getting my breakfast in the morning (a bagel joint) did basically the same thing -- put a laddle of egg into a container, microwaved, put it on the bagel, and you were out the door.&#xD;&#xA;&#xD;&#xA;Personally, I'm of the opinion that velvetta melts at a low enough temp that if you're using the pre-sliced stuff, you'd probably be okay just cooking the egg, putting the cheese-food on it, leave it in the microwave (off) for ~30 sec, and it'll have started to melt.&#xD;&#xA;&#xD;&#xA;(but then again, I like to know cheese is there ... not be some runny molten filling that runs out when you're eating something, so I don't want it *too* melted)" />
  <row Id="13086" PostHistoryTypeId="2" PostId="6538" RevisionGUID="040e2fcf-1913-4005-a288-683e520cf807" CreationDate="2010-09-01T20:45:18.310" UserId="2299" Text="Here is Washington State it is now BLACKBERRY TIME!  Most of the year I hate them, trying to kill back the vines (this year the Himalayan blackberries went nuts, probably some vines grow a foot every night--of our 2 acres, over a half acre is no inaccessible because of them).  HOWEVER, right now the berries are ripe!  So if you can get the berries for free, especially in large quantities, perhaps it is more cost effective.  I say this because the high-quality 'boutique' jams you see in the store for $4-$6 / small jar can be duplicated with really good freshly picked fruit.  Overall expense may exceed buying it in the store, but there is nothing as good as jam made from truly ripe good quality fruit.&#xD;&#xA;&#xD;&#xA;I grew up helping my grandmother make the hot-water bath canned jam.  Wonderful." />
  <row Id="13087" PostHistoryTypeId="16" PostId="6538" RevisionGUID="040e2fcf-1913-4005-a288-683e520cf807" CreationDate="2010-09-01T20:45:18.310" UserId="-1" />
  <row Id="13088" PostHistoryTypeId="2" PostId="6539" RevisionGUID="6702fec1-ff49-47d0-9cb9-5bc253a34adc" CreationDate="2010-09-01T20:46:15.727" UserId="67" Text="I never cut rings -- I always cut pineapple so it's more like a pickle spear.  (I find it easier to grill that way)&#xD;&#xA;&#xD;&#xA;* trim the bottom of the pineapple, so it sits flat on the cutting board.&#xD;&#xA;* (don't trim the top, it's a useful handle)&#xD;&#xA;* Hold the top, and take a sharp knife, and start at the top, slicing down along the outside edge ... you start going out, then down, then back in, to follow the shape of the pineapple.  Depending on what you're going to be doing with it affects how deep you need to cut.  (I've never had a problem with the occassional little brown circle; if you want to cut those off, feel free, though).&#xD;&#xA;* cut off the top of the pineapple&#xD;&#xA;* set it back upright again, and cut it down the middle, then rotate 90 degrees and again, so you have 4 quarters.&#xD;&#xA;* slice out the center of each of the quarters ... you should see a slightly lighter bit ... that's the core, and it's kinda tough, so you want to take it out.&#xD;&#xA;* slice the quarters into sticks, then chunks if you want.&#xD;&#xA;&#xD;&#xA;* munch on the cores you removed when no one's looking.  (it's not *all* core, so I kinda nibble on the edges)" />
  <row Id="13089" PostHistoryTypeId="16" PostId="2086" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13090" PostHistoryTypeId="16" PostId="2089" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13091" PostHistoryTypeId="16" PostId="2094" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13092" PostHistoryTypeId="16" PostId="2100" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13093" PostHistoryTypeId="16" PostId="2101" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13094" PostHistoryTypeId="16" PostId="2125" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13095" PostHistoryTypeId="16" PostId="2148" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13096" PostHistoryTypeId="16" PostId="2359" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13097" PostHistoryTypeId="16" PostId="2465" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13098" PostHistoryTypeId="16" PostId="2554" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13099" PostHistoryTypeId="16" PostId="2834" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13100" PostHistoryTypeId="16" PostId="2080" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T20:54:34.827" UserId="67" />
  <row Id="13105" PostHistoryTypeId="2" PostId="6541" RevisionGUID="8360f08d-c7b1-4f47-936d-057444dfcc1e" CreationDate="2010-09-01T21:16:07.947" UserId="220" Text="I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fresh Gnocchi and store in a sealed container at room temperature (as is done with other pastas).  Has anyone tried this?&#xD;&#xA;&#xD;&#xA;If it matters, the Gnocchi dough will not have egg in it. " />
  <row Id="13106" PostHistoryTypeId="1" PostId="6541" RevisionGUID="8360f08d-c7b1-4f47-936d-057444dfcc1e" CreationDate="2010-09-01T21:16:07.947" UserId="220" Text="Can I preserve fresh potato gnocchi by drying it?" />
  <row Id="13107" PostHistoryTypeId="3" PostId="6541" RevisionGUID="8360f08d-c7b1-4f47-936d-057444dfcc1e" CreationDate="2010-09-01T21:16:07.947" UserId="220" Text="&lt;pasta&gt;&lt;drying&gt;&lt;gnocchi&gt;" />
  <row Id="13108" PostHistoryTypeId="16" PostId="2981" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13109" PostHistoryTypeId="16" PostId="2982" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13110" PostHistoryTypeId="16" PostId="2984" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13111" PostHistoryTypeId="16" PostId="2990" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13112" PostHistoryTypeId="16" PostId="4294" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13113" PostHistoryTypeId="16" PostId="4299" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13114" PostHistoryTypeId="16" PostId="5541" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13115" PostHistoryTypeId="16" PostId="5565" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13116" PostHistoryTypeId="16" PostId="5761" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13117" PostHistoryTypeId="16" PostId="5762" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13118" PostHistoryTypeId="16" PostId="2978" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-01T21:29:55.250" UserId="60" />
  <row Id="13119" PostHistoryTypeId="2" PostId="6542" RevisionGUID="e2bb07cc-e3f3-41f6-9060-de9874662343" CreationDate="2010-09-01T21:31:19.303" UserId="1101" Text="There are four pizza toppings or combinations that are the most popular in the US:&#xD;&#xA;&#xD;&#xA;- Cheese - nothing but tomato sauce and mozzarella (sometimes a blend of cheeses)&#xD;&#xA;- Pepperoni - add pepperoni to a cheese pizza&#xD;&#xA;- Supreme - many variations, but commonly tomato sauce, mozzarella, pepperoni, loose ground pork sausage (or &quot;Italian&quot; sausage), bell peppers, mushrooms and onions (often black olives)&#xD;&#xA;- all meat - many variations, but often tomato sauce, mozzarella, three or more of: pepperoni, ground beef, loose ground pork sausage (or &quot;Italian&quot; sausage), ham, bacon, Canadian bacon, other &quot;cased&quot; and sliced meats such as salami, etc.&#xD;&#xA;&#xD;&#xA;Also popular:&#xD;&#xA;&#xD;&#xA;- Veggie: some combination of vegetables with tomato sauce and mozarella&#xD;&#xA;- Hawaiian: ham or Canadian bacon and pineapple with tomato sauce and mozzarella&#xD;&#xA;- Margherita: red tomato sauce, white mozzarella cheese, green basil&#xD;&#xA;- BBQ - barbecue (aka BBQ, Bar-B-Q, etc.) sauce and shredded or diced chicken, pork or beef (usually brisket)&#xD;&#xA;- White - no sauce or sometimes alfredo sauce, mozzarella or another white cheese and spinach&#xD;&#xA;- Many menus list available toppings, crust types, sauce choices and sizes and the customer chooses their own combination&#xD;&#xA;&#xD;&#xA;In addition to the other crust styles already mentioned by [hobodave][1], there are quite a few variations mostly of thickness, crispness and chewiness (also variations in added ingredients such as garlic or herbs and even cheese). Some restaurants serve a &quot;Neopolitan&quot; style which may or may not be authentic but frequently the only discernible distinction is that it's rectangular instead of round.&#xD;&#xA;&#xD;&#xA;American pizzas typically are covered fairly heavily in toppings in contrast to what I understand to be the case with genuine Italian pizzas.&#xD;&#xA;&#xD;&#xA;With the increase in the number of good restaurants, international travel, cooking and travel shows on TV, etc., awareness of and interest in authenticity and variety have increased and many people have ventured outside their familiar territory to try new things. &#xD;&#xA;&#xD;&#xA;See also the Wikipedia article [Pizza in the United States][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6529/what-are-the-main-styles-of-pizza-that-are-popular-in-america/6531#6531&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Pizza_in_the_United_States" />
  <row Id="13120" PostHistoryTypeId="2" PostId="6543" RevisionGUID="bffca4ab-318f-4dba-87af-f9b80c9c07c4" CreationDate="2010-09-01T21:33:24.297" UserId="1549" Text="Try using only the watery part of the tomato. From memory here's the Heston Blumenthal recipe for this,&#xD;&#xA;&#xD;&#xA;Ingredients: 3kg ripe, on the vine tomatoes.&#xD;&#xA;&#xD;&#xA; - Halve the tomatoes;&#xD;&#xA; - Scoop out the insides (seeds, juice and the jelly-like part in the middle) into a strainer set over a sauce pan;&#xD;&#xA; - Push as much liquid through the strainer as you can using a ladle;&#xD;&#xA; - Set over a medium-to-high heat and reduce until you get a ketchup consistency;&#xD;&#xA; - Keep the liquid on the move with a wooden spatula to stop it from burning on the bottom of the pan;&#xD;&#xA; - Taste before adding any additional sugar, it might be sweet enough without.&#xD;&#xA;&#xD;&#xA;I usually peel the tomatoes beforehand and save the tomato meat for soups and sauces." />
  <row Id="13121" PostHistoryTypeId="5" PostId="6531" RevisionGUID="c7affbd9-b60b-4e12-8655-22fbd2752d8f" CreationDate="2010-09-01T22:48:16.377" UserId="1393" Comment="add verace pizza napoletana" Text="**No.**&#xD;&#xA;&#xD;&#xA;Those are not common pizza toppings in America at all.&#xD;&#xA;&#xD;&#xA;In America there are three rather well known pizza styles:&#xD;&#xA;&#xD;&#xA;**Chicago style**&#xD;&#xA;&#xD;&#xA;Chicago style pizza is a deep-dish pizza that is baked in a _thick_ heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife. &#xD;&#xA;&#xD;&#xA;**New York style**&#xD;&#xA;&#xD;&#xA;New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**New Haven style**&#xD;&#xA;&#xD;&#xA;New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called &quot;apizza&quot;. It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.&#xD;&#xA;&#xD;&#xA;In a New Haven pizza a &quot;plain&quot; does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.&#xD;&#xA;&#xD;&#xA;They are most known for their white pizzas. These have no tomatoes at all, the &quot;sauce&quot; consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella.&#xD;&#xA;&#xD;&#xA;**Verace pizza napoletana style**&#xD;&#xA;Although this is the original Neapolitan pizza, it has become very popular in the Pacific Northwest (and maybe elsewhere?). There is a [certifying organization][1], which has stringent requirements for the crust ingredients, oven and so forth. The pies are very thin in the interior, with a slightly puffy edge, and are typically lightly charred in spots, which contributes a lot of flavor. Toppings tend to be minimalist. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://verapizzanapoletana.org/VPNAmericas_frames-index.html" />
  <row Id="13122" PostHistoryTypeId="2" PostId="6544" RevisionGUID="85325d23-28d4-4d02-b439-eb9ce2552e98" CreationDate="2010-09-01T23:11:57.627" UserId="403" Text="I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct?&#xD;&#xA;&#xD;&#xA;The [bread recipe][1] that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe" />
  <row Id="13123" PostHistoryTypeId="1" PostId="6544" RevisionGUID="85325d23-28d4-4d02-b439-eb9ce2552e98" CreationDate="2010-09-01T23:11:57.627" UserId="403" Text="When adding vital wheat gluten to a bread recipe, should one reduce the amount of flour equal to it?" />
  <row Id="13124" PostHistoryTypeId="3" PostId="6544" RevisionGUID="85325d23-28d4-4d02-b439-eb9ce2552e98" CreationDate="2010-09-01T23:11:57.627" UserId="403" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="13125" PostHistoryTypeId="5" PostId="6529" RevisionGUID="1fa08609-52a8-4418-b1f3-c23d4170c1ab" CreationDate="2010-09-01T23:17:13.180" UserId="1229" Comment="added 2 characters in body" Text="Background: Here in Italy I found a pizza that was sold as _American pizza_, and that used bell peppers, corn, and hot salami as topping. Is there also in USA a pizza that is called _American pizza_?&#xD;&#xA;&#xD;&#xA;Are there well-defined regional styles of pizza in America? If so, what are they called and what distinguishes them?" />
  <row Id="13126" PostHistoryTypeId="2" PostId="6545" RevisionGUID="e53bf9cf-d4af-44a5-80aa-7063f473d1b0" CreationDate="2010-09-01T23:33:57.520" UserId="1229" Text="I sometimes like to experiment with the ingredients to use as topping for risotto.&#xD;&#xA;&#xD;&#xA;To avoid bad results, what should I consider when I choose the ingredients to use as topping for risotto?" />
  <row Id="13127" PostHistoryTypeId="1" PostId="6545" RevisionGUID="e53bf9cf-d4af-44a5-80aa-7063f473d1b0" CreationDate="2010-09-01T23:33:57.520" UserId="1229" Text="What factors do I need to consider to figure out if a particular set of toppings will work well on risotto?" />
  <row Id="13128" PostHistoryTypeId="3" PostId="6545" RevisionGUID="e53bf9cf-d4af-44a5-80aa-7063f473d1b0" CreationDate="2010-09-01T23:33:57.520" UserId="1229" Text="&lt;ingredients&gt;&lt;risotto&gt;" />
  <row Id="13129" PostHistoryTypeId="2" PostId="6546" RevisionGUID="3706e308-4daf-434a-b0a4-57c22b59cdd6" CreationDate="2010-09-01T23:37:26.620" UserId="1816" Text="I wouldn't replace milk powder with vital wheat gluten.  Vital wheat gluten changes the gluten content of your recipe.  It's good for, say, turning whole wheat flour with a lower gluten content or AP flour into flour suitable for bread.  &#xD;&#xA;&#xD;&#xA;When I add vital wheat gluten, I subtract flour as your friend does.  I only use it when I am not using a high protein flour.&#xD;&#xA;&#xD;&#xA;The dried nonfat milk powder is likely in the recipe for flavor.  I would instead use milk in place of water and either up the flour as needed or replace with flour as needed (you can tell this during kneading).  I've done this just fine in bread recipes before." />
  <row Id="13130" PostHistoryTypeId="2" PostId="6547" RevisionGUID="a8315ffe-e6e5-44c0-80a8-e8b6d8f15c63" CreationDate="2010-09-01T23:49:37.030" UserId="1546" Text="Short version: American pizza has pepperoni, the meat product that's like a really bad hot salami (pepperoni means pepper in Italian). Corn in pizza is weird, but most non-Americans think Americans only eat corn and only drink [coke][1].&#xD;&#xA;&#xD;&#xA;Long version: America is a very big country. More than 5x the population of Italy and many more times the size... I lived there for 3 years and I love pizza, so I did some research trying to find what pizza meant there. It means many different things and they have some of the best and worst pizzerias in the world.&#xD;&#xA;&#xD;&#xA;Some places with their own style are:&#xD;&#xA;&#xD;&#xA; - New York, probably the most famous. I don't think there is a city with more places that selling pizza anywhere in the world. Maybe only 10% of them are good, but some of them are really good. Check [slice][2] for names, like DiFara. Which makes the simplest and most amazing pizza I've ever had. In NY they also have a lot of weird toppings, but not on the good places.&#xD;&#xA; - Chicago, with the famous deep pizza and the more classical style (see what the guys from [Chicago Pizza Club][3] review). Most common topping is sausage.&#xD;&#xA; - The midwest. They cut the pizza in squares and it's not famous for being good. They also use a lot of sausage.&#xD;&#xA; - New Haven, representing Connecticut and most of New England, it's supposed to be more close to the Italian. The most famous topping are clams.&#xD;&#xA; - California, famous for the weird toppings, see [California Pizza Kitchen][4] as an example. They also have classical pizzas that are really good, but none believes them.&#xD;&#xA; - The Pacific Northwest area has a lot of places [certified][5], so I guess is actually the closest one to Italian, but I found a lot of variety in the toppings of the regular places. They pay more attention to the quality, in general.&#xD;&#xA; - Chains. They are everywhere and are terrible and shameless in using any kind of topping. I would believe they shell pizza with corn.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/List_of_soft_drinks_by_country&#xD;&#xA;  [2]: http://slice.seriouseats.com/&#xD;&#xA;  [3]: http://www.chicagopizzaclub.com/&#xD;&#xA;  [4]: http://www.cpk.com/&#xD;&#xA;  [5]: http://verapizzanapoletana.org/VPNAmericas_frames-index.html" />
  <row Id="13131" PostHistoryTypeId="2" PostId="6548" RevisionGUID="8674e1da-fb68-49c5-8c91-983c3111534d" CreationDate="2010-09-01T23:54:14.460" UserId="1393" Text="So risotto is pretty much a blank canvas, much like say rice or pasta. &#xD;&#xA;&#xD;&#xA;So your first concern is simply to pick ingredients that go with each other. For example: tomato &amp; corn risotto, good. Tomato and chocolate risotto: bad. &#xD;&#xA;&#xD;&#xA;Second, you may want to choose a broth, cheese, and optional wine that goes well with your choice of main ingredients. &#xD;&#xA;&#xD;&#xA;Third, because risotto is Italian in origin, the *most* certain combinations will be those classic Mediterranean flavors. You aren't going to go wrong with say asparagus and olives, or artichokes, peas and lemon. When you start making Thai risottos, you are farther out on a limb.&#xD;&#xA;&#xD;&#xA;Finally, much of the pleasure of a risotto is in the rice itself, when properly prepared. That pleasure is fairly delicate in nature, so for maximum enjoyment you should choose reasonably delicate ingredients and/or use them in relatively small quantities." />
  <row Id="13132" PostHistoryTypeId="2" PostId="6549" RevisionGUID="09301efb-3ebb-414c-a0ab-4c46023b4568" CreationDate="2010-09-02T00:07:44.930" UserId="1685" Text="If you cut the pineapple core into smaller pieces (say, something like a dice), then it's usable.  Cutting against the grain will shorten the overall fibers, too.  Also, I'd be willing to bet that the core pieces could be used for a tasty syrup.  " />
  <row Id="13133" PostHistoryTypeId="5" PostId="6434" RevisionGUID="96b53554-d061-4fd8-bce2-8b5377c0cf28" CreationDate="2010-09-02T00:37:34.950" UserId="1259" Comment="added 387 characters in body" Text="I love the science-y, geeky side of cooking and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is that it tends to become an end in and of itself rather than an integral part of a dish. This is a criticism that is often leveled at the molecular gastronomy chefs. While I can get some really &quot;wow&quot; textures, flavors, or presentations, I never feel like I have a coherent, integrated dish. &#xD;&#xA;&#xD;&#xA;I don't think it even needs to be &quot;regular&quot;, it just needs to be coherent and not gimmicky. The surprise / wow factor of the texture can't be the main point of the dish, it needs to be the flavor. For what it's worth, I think Grant Achatz probably does the best job of using molecular gastronomy to augment a dish rather than controlling it.&#xD;&#xA;&#xD;&#xA;I've had some wonderful molecular gastronomy dishes, but they always seem to rely on the novelty of the presentation / technique as the main interest in the dish rather than flavor pairings. Whatever the molecular aspect of the cooking is, it's presented as the dominant aspect of the dish. I'm interested in incorporating it so that it enhances my dish rather than defining it. &#xD;&#xA;&#xD;&#xA;How can I use molecular gastronomy as a part of a dish in an interesting way, without it just becoming a gimmick? " />
  <row Id="13134" PostHistoryTypeId="2" PostId="6550" RevisionGUID="6211060c-53e3-4f53-98bb-4a1d7ea003a1" CreationDate="2010-09-02T00:47:37.793" UserId="88" Text="Sometimes, a couple of days after its cooked, the carrot bits inside a carrot pineapple bread turn green.&#xD;&#xA;&#xD;&#xA;Normally, I'd assume that a food that doesn't start green and winds up that way is moldy, but, A) it's only happening to the carrots, and B) it's happening *inside the loaf,* not on the outside, and it doesn't look like mold- more like the carrot themselves are changing color.&#xD;&#xA;&#xD;&#xA;What's causing this, and is it still ok to eat?&#xD;&#xA;&#xD;&#xA;In case it matters, the other ingredients are vegetable oil, cinnamon, salt, eggs, sugar, baking soda, baking powder, flour, and vanilla." />
  <row Id="13135" PostHistoryTypeId="1" PostId="6550" RevisionGUID="6211060c-53e3-4f53-98bb-4a1d7ea003a1" CreationDate="2010-09-02T00:47:37.793" UserId="88" Text="What makes carrot bits turn green in carrot pineapple bread?   (And are they safe?)" />
  <row Id="13136" PostHistoryTypeId="3" PostId="6550" RevisionGUID="6211060c-53e3-4f53-98bb-4a1d7ea003a1" CreationDate="2010-09-02T00:47:37.793" UserId="88" Text="&lt;food-safety&gt;&lt;carrot&gt;&lt;pineapple&gt;" />
  <row Id="13137" PostHistoryTypeId="2" PostId="6551" RevisionGUID="cf179f4f-d395-4209-afe3-5c34cb91e73a" CreationDate="2010-09-02T01:04:09.350" UserId="426" Text="This can commonly happen with carrots, blueberries and sunflower seeds.  It's due to having a batter that's too alkaline or not having the baking soda evenly mixed throughout the batter.  Anthocyanin and other food color pigments are sensitive to pH level.  When they are in contact with more alkaline surroundings they will change color.  While maybe a bit unappetizing in color, it's still safe to eat.&#xD;&#xA;&#xD;&#xA;Either make sure your baking soda is completely mixed with the dry ingredients and evenly moistened, or try decreasing the soda slightly." />
  <row Id="13138" PostHistoryTypeId="5" PostId="6497" RevisionGUID="104db6a6-1879-49db-82e3-0bb7eb294a77" CreationDate="2010-09-02T01:48:48.623" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="I like to make a quick cheese omelette in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of cheese was comparable, but the omelette boiled or frothed up and overflowed the bowl (by a lot). &#xD;&#xA;&#xD;&#xA;It does not matter whether I cube the Velveeta and mix in well, or just lay it on top in slices. In the latter case I've also tried adding the slices at the end (the last minute, on 50% power), and it still froths up. The eggs themselves to that point were bubbly but contained. Once the cheese gets hot it takes about 10 seconds to make it froth, after a 15 second cool-down period, so just stopping the microwave and stirring would add several minutes as well as requiring lots of intervention from me, which kind of defeats the purpose of fast and easy.&#xD;&#xA;&#xD;&#xA;I like the taste of Velveeta in the omelette, but am tired of dealing with the mess. (Putting a plate under the bowl now gives me something else to clean, plus I want to *eat* the cheese, not wash it down the drain. Using an oversized bowl also worked--though I still had to stop &amp; stir a time or two--but I only have one of those so what do I do until it's time to run the dishwasher again?)&#xD;&#xA;&#xD;&#xA;Does anyone know why this happens, and/or what I can do about it?" />
  <row Id="13139" PostHistoryTypeId="4" PostId="6497" RevisionGUID="104db6a6-1879-49db-82e3-0bb7eb294a77" CreationDate="2010-09-02T01:48:48.623" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="Why does my omelette with Velveeta froth up in the microwave?" />
  <row Id="13140" PostHistoryTypeId="6" PostId="6497" RevisionGUID="104db6a6-1879-49db-82e3-0bb7eb294a77" CreationDate="2010-09-02T01:48:48.623" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="&lt;eggs&gt;&lt;microwave&gt;&lt;cheese-alternative&gt;&lt;omelette&gt;" />
  <row Id="13141" PostHistoryTypeId="2" PostId="6552" RevisionGUID="0167071d-a147-41b3-8605-60e52f1322bf" CreationDate="2010-09-02T01:51:12.277" UserId="2098" Text="Check out this very comprehensive article on Slice that describes the regional pizza styles in America:&#xD;&#xA;&#xD;&#xA;[http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html][1]&#xD;&#xA;&#xD;&#xA;The article lists 21 distinct styles:&#xD;&#xA;&#xD;&#xA;    * Neapolitan-style pizza&#xD;&#xA;    * New York–Neapolitan (aka &quot;Neapolitan-American&quot;)&#xD;&#xA;    * New York–style&#xD;&#xA;    * Sicilian-style pizza&#xD;&#xA;    * grandma-style pizza&#xD;&#xA;    * New Haven–style apizza&#xD;&#xA;    * grilled pizza&#xD;&#xA;    * bar-style pizza&#xD;&#xA;    * Trenton tomato pies&#xD;&#xA;    * Old Forge–style pizza&#xD;&#xA;    * Detroit-style pizza&#xD;&#xA;    * deep dish&#xD;&#xA;    * stuffed pizza&#xD;&#xA;    * Chicago thin-crust pizza&#xD;&#xA;    * Midwest-style pizza&#xD;&#xA;    * St. Louis–style pizza&#xD;&#xA;    * California-style pizza&#xD;&#xA;    * Ohio Vally–style pizza&#xD;&#xA;    * New England Greek–style pizza&#xD;&#xA;    * D.C. jumbo slices&#xD;&#xA;    * Pizza parlor–style pizza&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html" />
  <row Id="13142" PostHistoryTypeId="2" PostId="6553" RevisionGUID="fe27c869-462f-466e-9911-47b35506102f" CreationDate="2010-09-02T02:06:10.803" UserId="2299" Text="I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them.&#xD;&#xA;&#xD;&#xA;So:  how long should dry beans be soaked?&#xD;&#xA;&#xD;&#xA;Should the water be just tap water, or salted?&#xD;&#xA;&#xD;&#xA;Should the soaking water be discarded or used later?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="13143" PostHistoryTypeId="1" PostId="6553" RevisionGUID="fe27c869-462f-466e-9911-47b35506102f" CreationDate="2010-09-02T02:06:10.803" UserId="2299" Text="how long should dry beans be soaked before cooking?" />
  <row Id="13144" PostHistoryTypeId="3" PostId="6553" RevisionGUID="fe27c869-462f-466e-9911-47b35506102f" CreationDate="2010-09-02T02:06:10.803" UserId="2299" Text="&lt;beans&gt;" />
  <row Id="13145" PostHistoryTypeId="2" PostId="6554" RevisionGUID="cba20dde-6da9-43d6-9b6b-9ab72f5114df" CreationDate="2010-09-02T02:09:03.187" UserId="1393" Text="Overnight is ideal, but even an hour or two will help. If you don't have much time, you can speed the processs by using hot water. Tap water, and not salted - salt toughens the skin of beans if it used before they are cooked. Most folks discard the soaking water, as it is thought to produce flatulence. Also, if you have a pressure cooker, you can cook dried beans without a pre-soak and get great results." />
  <row Id="13146" PostHistoryTypeId="4" PostId="6553" RevisionGUID="c30feeda-4af9-42bd-acf5-67bd851ce562" CreationDate="2010-09-02T02:13:10.597" UserId="1229" Comment="edited title" Text="How long should dry beans be soaked before cooking?" />
  <row Id="13147" PostHistoryTypeId="5" PostId="6552" RevisionGUID="e7f9be20-fd74-4718-822b-f443a6a20b5e" CreationDate="2010-09-02T02:16:36.747" UserId="2098" Comment="Fixed formatting." Text="Check out this very comprehensive article on Slice that describes the regional pizza styles in America:&#xD;&#xA;&#xD;&#xA;[http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html][1]&#xD;&#xA;&#xD;&#xA;The article lists 21 distinct styles:&#xD;&#xA;&#xD;&#xA; - Neapolitan-style pizza&#xD;&#xA; - New York–Neapolitan (aka &quot;Neapolitan-American&quot;)&#xD;&#xA; - New York–style&#xD;&#xA; - Sicilian-style pizza&#xD;&#xA; - Grandma-style pizza&#xD;&#xA; - New Haven–style apizza&#xD;&#xA; - Grilled pizza&#xD;&#xA; - Bar-style pizza&#xD;&#xA; - Trenton tomato pies&#xD;&#xA; - Old Forge–style pizza&#xD;&#xA; - Detroit-style pizza&#xD;&#xA; - Deep dish&#xD;&#xA; - Stuffed pizza&#xD;&#xA; - Chicago thin-crust pizza&#xD;&#xA; - Midwest-style pizza&#xD;&#xA; - St. Louis–style pizza&#xD;&#xA; - California-style pizza&#xD;&#xA; - Ohio Vally–style pizza&#xD;&#xA; - New England Greek–style pizza&#xD;&#xA; - D.C. jumbo slices&#xD;&#xA; - Pizza parlor–style pizza&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html" />
  <row Id="13148" PostHistoryTypeId="5" PostId="6531" RevisionGUID="baf80390-a043-46b4-9a9c-6d50acf8ee56" CreationDate="2010-09-02T02:24:43.927" UserId="1393" Comment="added 2 characters in body" Text="**No.**&#xD;&#xA;&#xD;&#xA;Those are not common pizza toppings in America at all.&#xD;&#xA;&#xD;&#xA;In America there are three rather well known pizza styles:&#xD;&#xA;&#xD;&#xA;**Chicago style**&#xD;&#xA;&#xD;&#xA;Chicago style pizza is a deep-dish pizza that is baked in a _thick_ heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife. &#xD;&#xA;&#xD;&#xA;**New York style**&#xD;&#xA;&#xD;&#xA;New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**New Haven style**&#xD;&#xA;&#xD;&#xA;New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called &quot;apizza&quot;. It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.&#xD;&#xA;&#xD;&#xA;In a New Haven pizza a &quot;plain&quot; does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.&#xD;&#xA;&#xD;&#xA;They are most known for their white pizzas. These have no tomatoes at all, the &quot;sauce&quot; consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella.&#xD;&#xA;&#xD;&#xA;**Verace pizza napoletana style**&#xD;&#xA;&#xD;&#xA;Although this is the original Neapolitan pizza, it has become very popular in the Pacific Northwest (and maybe elsewhere?). There is a [certifying organization][1], which has stringent requirements for the crust ingredients, oven and so forth. The pies are very thin in the interior, with a slightly puffy edge, and are typically lightly charred in spots, which contributes a lot of flavor. Toppings tend to be minimalist. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://verapizzanapoletana.org/VPNAmericas_frames-index.html" />
  <row Id="13149" PostHistoryTypeId="5" PostId="6552" RevisionGUID="5ce1789f-2d51-466d-a18b-3c17403c1c8d" CreationDate="2010-09-02T02:24:58.897" UserId="2098" Comment="added links for each style." Text="Check out this very comprehensive article on Slice that describes the regional pizza styles in America.  Each style below links directly to a nice description and picture.&#xD;&#xA;&#xD;&#xA;[http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html][1]&#xD;&#xA;&#xD;&#xA;The article lists 21 distinct styles:&#xD;&#xA;&#xD;&#xA; - [Neapolitan-style pizza][2]&#xD;&#xA; - [New York–Neapolitan][3] (aka &quot;Neapolitan-American&quot;)&#xD;&#xA; - [New York–style][4]&#xD;&#xA; - [Sicilian-style pizza][5]&#xD;&#xA; - [Grandma-style pizza][6]&#xD;&#xA; - [New Haven–style apizza][7]&#xD;&#xA; - [Grilled pizza][8]&#xD;&#xA; - [Bar-style pizza][9]&#xD;&#xA; - [Trenton tomato pies][10]&#xD;&#xA; - [Old Forge–style pizza][11]&#xD;&#xA; - [Detroit-style pizza][12]&#xD;&#xA; - [Deep dish][13]&#xD;&#xA; - [Stuffed pizza][14]&#xD;&#xA; - [Chicago thin-crust pizza][15]&#xD;&#xA; - [Midwest-style pizza][16]&#xD;&#xA; - [St. Louis–style pizza][17]&#xD;&#xA; - [California-style pizza][18]&#xD;&#xA; - [Ohio Vally–style pizza][19]&#xD;&#xA; - [New England Greek–style pizza][20]&#xD;&#xA; - [D.C. jumbo slices][21]&#xD;&#xA; - [Pizza parlor–style pizza][22]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html&#xD;&#xA;  [2]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85720&#xD;&#xA;  [3]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85722&#xD;&#xA;  [4]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85723&#xD;&#xA;  [5]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85724&#xD;&#xA;  [6]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85725&#xD;&#xA;  [7]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85726&#xD;&#xA;  [8]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85727&#xD;&#xA;  [9]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85728&#xD;&#xA;  [10]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85729&#xD;&#xA;  [11]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85730&#xD;&#xA;  [12]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85731&#xD;&#xA;  [13]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85732&#xD;&#xA;  [14]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85733&#xD;&#xA;  [15]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85735&#xD;&#xA;  [16]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85736&#xD;&#xA;  [17]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85737&#xD;&#xA;  [18]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85738&#xD;&#xA;  [19]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85739&#xD;&#xA;  [20]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85740&#xD;&#xA;  [21]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85741&#xD;&#xA;  [22]: http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles-slideshow.html#show-85742" />
  <row Id="13150" PostHistoryTypeId="2" PostId="6555" RevisionGUID="4ae824c8-29f5-41cc-9166-d7a4160da25e" CreationDate="2010-09-02T02:26:57.477" UserId="60" Text="Here is a super in-depth analysis of what may cause the carrot to turn green:&#xD;&#xA;&#xD;&#xA;http://www.carrotmuseum.co.uk/turngreen.html&#xD;&#xA;&#xD;&#xA;Unfortunately, it doesn't come to any hard conclusions. It does make it clear that it's not simply pH though, as a carrot will remain green even in a 0.1 M solution of sodium hydroxide.&#xD;&#xA;&#xD;&#xA;It does provide an anecdote about a baker that had a similar issue, and how they solved it:&#xD;&#xA;&#xD;&#xA;&gt; [they overcame] it with a change in formula of baking powder and a good clean out of equipment.&#xD;&#xA;&#xD;&#xA;Perhaps this could apply in your case? It might be a reaction from your cookware in combination with other factors? What if you remove the pineapple? Does it still happen? Perhaps trying a different brand of baking powder may work.&#xD;&#xA;&#xD;&#xA;One thing is for sure, it's definitely not mold, and I'm very confident that it's harmless." />
  <row Id="13151" PostHistoryTypeId="5" PostId="1571" RevisionGUID="3b74f66c-49d5-4152-b9fa-d132c152afea" CreationDate="2010-09-02T02:32:19.960" UserId="1229" Comment="edited body" Text="An egg might help keep things moist, and therefore more elastic. I suspect oil won't help much, but I haven't compared.&#xD;&#xA;&#xD;&#xA;A great pizza tip is to heat a cast iron skillet on high until is starts to smoke, slap the pizza in it, and shove under the brolier for just long enough to melt the cheese. This cooks the crust like a real pizza oven, which is usually something like 600-800*F.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13152" PostHistoryTypeId="2" PostId="6556" RevisionGUID="3341c493-dea6-49ff-9e26-f3be35cce292" CreationDate="2010-09-02T02:33:17.613" UserId="2299" Text="Another article on building your own home (small batch) [coffee bean roaster][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://makezine.com/08/coffeeroaster/" />
  <row Id="13153" PostHistoryTypeId="5" PostId="6544" RevisionGUID="4d4b0658-5403-474e-b4c3-19977779b0ea" CreationDate="2010-09-02T02:45:37.327" UserId="403" Comment="added 289 characters in body" Text="I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why?&#xD;&#xA;&#xD;&#xA;The [bread recipe][1] that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it.&#xD;&#xA;&#xD;&#xA;ETA: I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe" />
  <row Id="13154" PostHistoryTypeId="2" PostId="6557" RevisionGUID="bd49a181-abd6-42e2-9969-14b1fe6ce966" CreationDate="2010-09-02T02:56:31.450" UserId="1502" Text="I've got some nice honeycomb (submersed in honey) in a big jar, but the &quot;best before&quot; date was over 4 months ago! I was saving it for a year or two. Just realised the date is gone.&#xD;&#xA;&#xD;&#xA;Any possibility it's still OK? Any way I can be sure?&#xD;&#xA;&#xD;&#xA;**Background for people who don't know much about expiration dates:**&#xD;&#xA;Often expiration dates on food (&quot;use by&quot;, &quot;expires&quot; or &quot;best before&quot;) err on the conservative side, as the food producers can't guess very exactly when the food will turn bad.&#xD;&#xA;&#xD;&#xA;So sometimes I'll eat a jar of something that lasts for 3-4 years on the shelf as much as a month or two after the date (expecially if it's a &quot;best before&quot; date, as that has a different meaning (by convention and possibly regulation, IIRC). But this is a bit long for me, so if anyone has some experience or good science for me..." />
  <row Id="13155" PostHistoryTypeId="1" PostId="6557" RevisionGUID="bd49a181-abd6-42e2-9969-14b1fe6ce966" CreationDate="2010-09-02T02:56:31.450" UserId="1502" Text="Honeycomb in honey - how long does it last?" />
  <row Id="13156" PostHistoryTypeId="3" PostId="6557" RevisionGUID="bd49a181-abd6-42e2-9969-14b1fe6ce966" CreationDate="2010-09-02T02:56:31.450" UserId="1502" Text="&lt;honey&gt;&lt;honeycomb&gt;&lt;expiration-date&gt;" />
  <row Id="13157" PostHistoryTypeId="2" PostId="6558" RevisionGUID="403d7be7-53b0-4592-9f41-266bad0aba7d" CreationDate="2010-09-02T02:58:53.923" UserId="60" Text="**Forever**.&#xD;&#xA;&#xD;&#xA;Honey, comb present or otherwise, does not go bad. It even acts as a preservative. The date you are seeing is solely referring to the &quot;quality&quot; degradation." />
  <row Id="13158" PostHistoryTypeId="5" PostId="6558" RevisionGUID="f79f618b-3eef-4f82-829a-b1c2f78b803d" CreationDate="2010-09-02T03:04:55.920" UserId="60" Comment="added 76 characters in body" Text="**Forever**.&#xD;&#xA;&#xD;&#xA;Honey, comb present or otherwise, does not go bad. It even acts as a preservative. The date you are seeing is solely referring to the &quot;quality&quot; degradation.&#xD;&#xA;&#xD;&#xA;Completely edible honey has been found in 3,000 year old Egyptian tombs." />
  <row Id="13159" PostHistoryTypeId="5" PostId="6544" RevisionGUID="535194e4-6e6f-477e-bd7c-fc57d1f7c588" CreationDate="2010-09-02T03:16:39.617" UserId="403" Comment="added 235 characters in body; deleted 4 characters in body" Text="I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why?&#xD;&#xA;&#xD;&#xA;The [bread recipe][1] that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it. I also thought that I should increase the flour to 3 3/4 cups and add the vital wheat gluten on top of that, rather than directly substituting it for the dried, nonfat milk (because I've always treated it as an addition/improver).&#xD;&#xA;&#xD;&#xA;ETA: I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com/recipes/classic-100-whole-wheat-bread-recipe" />
  <row Id="13160" PostHistoryTypeId="2" PostId="6559" RevisionGUID="f3f9f49d-553a-408d-9c26-7bf7b71c2eec" CreationDate="2010-09-02T03:22:13.960" UserId="649" Text="While, you can learn how to sharpen on almost any straight blade knife, my recommendation is to start on one that:&#xD;&#xA;&#xD;&#xA;isn't expensive, (try yard sales, thrift stores, and pawn shops)&#xD;&#xA;&#xD;&#xA;isn't very long, (6 inches max)&#xD;&#xA;&#xD;&#xA;is wide enough that wearing the blade away won't be a big issue, (chef's knife would be fine)&#xD;&#xA;&#xD;&#xA;is not too thin or too thick, (not a boning knife or a meat cleaver)&#xD;&#xA;&#xD;&#xA;is a softer typer of steel, (so that you will sharpen more frequently, and so it will be easier to grind back the edge if needed)&#xD;&#xA;&#xD;&#xA;doesn't have a great finish (the finish is the part that you're most likely to mess up beyond easy repair).&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;As far as sharpening tools go, I think you need several grades of whetstones to really get a great edge. You can buy them separately or as part of a kit. I would skip any other type of sharpener, even a honer for now (again, so that you'll be forced to practice resharpening more often).&#xD;&#xA;&#xD;&#xA;Then it's a matter of practicing sharpening and testing the edge. Make really sure you get your technique down before trying to add ANY speed. Make sure your fingers are NEVER in the path of the blade. Work from roughest to finest whetstone.&#xD;&#xA;&#xD;&#xA;If you mess up on the whetstone angle, go back to the roughest stone and regrind to a fresh edge.&#xD;&#xA;&#xD;&#xA;Your practice knife will get scratched up and worn down faster than normal. When you're comfortable with your skill, get a slightly nicer knife and a honing steel." />
  <row Id="13161" PostHistoryTypeId="2" PostId="6560" RevisionGUID="eb80173c-57f9-48da-bfcf-55e5b55c8f0a" CreationDate="2010-09-02T04:06:22.473" UserId="1549" Text="An alternative to pre-soaking is pre-cooking. I have 200g borlotti beans and tomato sauce in the oven right now in a covered casserole. After three hours cooking at 110C I'll take them out and leave them covered until I get home from work after which time they should be nice and soft." />
  <row Id="13162" PostHistoryTypeId="2" PostId="6561" RevisionGUID="9be887cf-0e2b-4175-998e-7782d6709850" CreationDate="2010-09-02T04:20:08.803" UserId="1140" Text="I was picking potatoes randomly from supermarket without much thinking. Some potatoes take more time to bake properly.&#xD;&#xA;&#xD;&#xA;So on what basis I should pick potatoes, potatoes for baking?&#xD;&#xA;&#xD;&#xA;I'm not referring to [baking/roasting question][1]&#xD;&#xA;&#xD;&#xA;Sorry for bad english.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/399/what-are-the-best-potatoes-for-baking" />
  <row Id="13163" PostHistoryTypeId="1" PostId="6561" RevisionGUID="9be887cf-0e2b-4175-998e-7782d6709850" CreationDate="2010-09-02T04:20:08.803" UserId="1140" Text="How do I pick best potatoes at the supermarket?" />
  <row Id="13164" PostHistoryTypeId="3" PostId="6561" RevisionGUID="9be887cf-0e2b-4175-998e-7782d6709850" CreationDate="2010-09-02T04:20:08.803" UserId="1140" Text="&lt;potatoes&gt;&lt;ingredient-selection&gt;" />
  <row Id="13165" PostHistoryTypeId="2" PostId="6562" RevisionGUID="1a97b55d-673f-4ca1-8280-79158be89fa1" CreationDate="2010-09-02T04:37:17.570" UserDisplayName="Gianni" Text="In America noi abbiamo una pizza si chiama &quot;Chicago Deep Dish&quot;, ma per la maggior parte tutti vogliono essere semplice come &quot;Neapolitan.&quot;" />
  <row Id="13166" PostHistoryTypeId="5" PostId="6562" RevisionGUID="ab03522a-331a-42e6-888d-a04a53158b7d" CreationDate="2010-09-02T05:15:55.410" UserId="60" Comment="Translation by Google" Text="In America we have a pizza called &quot;Chicago Deep Dish&quot;, but for the most part everyone wants to be as simple as &quot;Neapolitan.&quot;" />
  <row Id="13167" PostHistoryTypeId="2" PostId="6563" RevisionGUID="48908d3d-3d55-458c-9786-3a28e23469f5" CreationDate="2010-09-02T05:22:15.550" UserId="1684" Text="We call that style of pizza [*Cognitive Dissonance*][1] here in America. Corn anywhere in or near a pizza? That's just crazy talk. In fact, now that i think about it, i can't remember seeing corn in the same *room* as pizza. (Maybe they're mortal enemies, or alter egos.)&#xD;&#xA;&#xD;&#xA;Others have described the various official American pizza styles and provided great links. Here's a more anecdotal list:&#xD;&#xA;&#xD;&#xA;* School pizza - this is (or was, before it became illegal to feed children) typically  cheese or peperoni or sausage pizza, horrible to pizza mavens but well-received when you're 15. Either cooked in-house or catered by [Pizza Hut][2], which i note is currently promoting the Big Italy Pizza, shaped like a hockey rink, in the traditional Italian fashion.&#xD;&#xA;* Chain delivery pizza - here, we're talking [Dominos][3], [Donatos][4], the aforementioned Pizza Hut, [Papa Johns][5], etc. etc. etc. Your choices are either thick, thin, or hand-tossed, with a wide variety of meats and vegetable toppings, and red or white sauces. Oddly enough, no corn.&#xD;&#xA;* Local chain pizza - these places offer a slightly more-robust dining experience, and will often deliver. They have the normal array of toppings, sometimes a green sauce, and often a few specialties, like Caribbean, Mediterranean, Mexican, or what-have-you.&#xD;&#xA;* Actual Restaurant - here you are most likely to unearth something slightly crazy, but usually pretty tasty. They take more chances, mix things up, and turn out fantastic pizza. You can find a thick white cheese monster with Colossal Shrimp, smothered in Garlic butter. Or at [Piece in Chicago][6]: Clam &amp; Bacon white pizza. [Ian's][7]: Mac &amp; Cheese, Lasagna, ...&#xD;&#xA;&#xD;&#xA;In fact, i'd call Ian's pizza menu insane. Almost freakshow weird. S'mores? BBQ Potato Bacon Ranch? Yeah, they went out of their way to put the nuttiest stuff imaginable on their menus. And this works! Honestly, we Americans love this kind of thinking!&#xD;&#xA;&#xD;&#xA;But what is the one thing don't they have? *Corn.*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cognitive_dissonance&#xD;&#xA;  [2]: http://www.pizzahut.com&#xD;&#xA;  [3]: http://dominos.com&#xD;&#xA;  [4]: http://www.donatos.com&#xD;&#xA;  [5]: http://www.papajohns.com&#xD;&#xA;  [6]: http://www.piecechicago.com/pizza/index.html&#xD;&#xA;  [7]: http://ianspizza.com/" />
  <row Id="13168" PostHistoryTypeId="5" PostId="6563" RevisionGUID="b4411fa9-1682-44a9-9edc-85c5a76defd1" CreationDate="2010-09-02T05:41:48.277" UserId="1684" Comment="a little more context" Text="We call that style of pizza [*Cognitive Dissonance*][1] here in America. Corn anywhere in or near a pizza? That's just crazy talk. In fact, now that i think about it, i can't remember seeing corn in the same *room* as pizza. (Maybe they're mortal enemies, or alter egos.)&#xD;&#xA;&#xD;&#xA;Others have described the various official American pizza styles and provided great links. Here's a more anecdotal list:&#xD;&#xA;&#xD;&#xA;* School pizza - this is (or was, before it became illegal to feed children) typically  cheese or peperoni or sausage pizza, horrible to pizza mavens but well-received when you're 15. Either cooked in-house or catered by [Pizza Hut][2], which i note is currently promoting the Big Italy Pizza, shaped like a hockey rink, in the traditional Italian fashion. In my experience, pizza prepared in-house must adhere to the following pattern: cheese pizza is round while meat pizza is rectangular, to serve as something of a visual aid for the kids who have trouble identifying toppings.&#xD;&#xA;* Chain delivery pizza - here, we're talking [Dominos][3], [Donatos][4], the aforementioned Pizza Hut, [Papa Johns][5], etc. etc. etc. Your choices are either thick, thin, or hand-tossed, with a wide variety of meats and vegetable toppings (though, oddly enough, no corn), and red or white sauces. They also like to sell bread sticks with your pizza to ensure you have enough carbs to survive (in America, we're dangerously thin, you see). You can choose delivery, pick-up, and sometimes dine-in.&#xD;&#xA;* Local chain pizza - these places offer a slightly-more-robust dining experience, and will often deliver. They have the normal array of toppings, sometimes a green sauce, and often a few specialties, like Caribbean, Mediterranean, Mexican, or what-have-you. Their menus are more varied, and the pizzas are often enjoyed by little league and high school sports teams after a game.&#xD;&#xA;* Actual Restaurant - here you are most likely to unearth something slightly crazy, but usually pretty tasty. They take more chances, mix things up, and turn out fantastic pizza. You can find a thick white cheese monster with Colossal Shrimp, smothered in Garlic butter. Or at [Piece in Chicago][6]: Clam &amp; Bacon white pizza. [Ian's][7]: Mac &amp; Cheese, Lasagna, ...&#xD;&#xA;&#xD;&#xA;In fact, i'd say Ian's pizza menu is borderline insane. Almost freakshow weird. S'mores? BBQ Potato Bacon Ranch? Yeah, they went out of their way to put the nuttiest stuff imaginable on their menus. And this works! Honestly, we Americans love this kind of thinking!&#xD;&#xA;&#xD;&#xA;But what is the one thing don't they have? *Corn.*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cognitive_dissonance&#xD;&#xA;  [2]: http://www.pizzahut.com&#xD;&#xA;  [3]: http://dominos.com&#xD;&#xA;  [4]: http://www.donatos.com&#xD;&#xA;  [5]: http://www.papajohns.com&#xD;&#xA;  [6]: http://www.piecechicago.com/pizza/index.html&#xD;&#xA;  [7]: http://ianspizza.com/" />
  <row Id="13169" PostHistoryTypeId="2" PostId="6564" RevisionGUID="8e36bdd1-de33-49ed-9ec6-2d318dceadca" CreationDate="2010-09-02T05:51:22.050" UserId="1549" Text="You need to use larger potatoes with a high dry matter content to get fluffy baked potatoes. Large King Edwards are sold here in Sweden as baking potatoes.&#xD;&#xA;&#xD;&#xA;To assess the dry matter content of other potato varieties, I believe you have to weigh the potatoes using a spring scale both in and out of water (to get a ratio). I also believe there is a method that involves putting a potato in a salt water solution to see if it floats. I'll post an update with the details, provided I can find them." />
  <row Id="13170" PostHistoryTypeId="4" PostId="567" RevisionGUID="5e68d632-7951-43dc-a76b-3f8e557f4c90" CreationDate="2010-09-02T06:09:31.970" UserId="60" Comment="edited title" Text="How can I chop onions without crying?" />
  <row Id="13171" PostHistoryTypeId="5" PostId="997" RevisionGUID="d2aea7e6-c59b-4f48-bd90-fa4fc168834d" CreationDate="2010-09-02T06:10:06.870" UserId="60" Comment="deleted 2 characters in body" Text="I've seen many recipes for scrambled eggs [with][1] and without milk / cream / [half and half][2]&#xD;&#xA;&#xD;&#xA;So what does the milk do?  The only difference I can see is color - without the milk the eggs are a brighter yellow.&#xD;&#xA;&#xD;&#xA;What am I missing?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.taste.com.au/recipes/11817/basic+scrambled+eggs&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Half_and_half" />
  <row Id="13172" PostHistoryTypeId="4" PostId="895" RevisionGUID="535b1f93-e1fd-43b3-bba2-a7bd73763e4a" CreationDate="2010-09-02T06:10:46.993" UserId="60" Comment="edited title" Text="How do you peel garlic easily?" />
  <row Id="13173" PostHistoryTypeId="5" PostId="267" RevisionGUID="1dc83f19-fdc8-40df-b7b5-f0843ac02523" CreationDate="2010-09-02T06:11:29.113" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="I love steaks so much, that I would like to get a green card and live in the States just to enjoy good steaks whenever I want.&#xD;&#xA;&#xD;&#xA;When I try to cook a steak at home (I live in Italy), I almost ever get it burned outside and almost totally raw inside. Actually only a thin layer is cooked (or I should say carbonized).&#xD;&#xA;&#xD;&#xA;If I try to lower the temperature of the grill pan, I get an extremely dried meat that resembles cork.&#xD;&#xA;&#xD;&#xA;So, which are the basics for properly cooking a steak (say, to a medium-well grade)?" />
  <row Id="13174" PostHistoryTypeId="4" PostId="267" RevisionGUID="1dc83f19-fdc8-40df-b7b5-f0843ac02523" CreationDate="2010-09-02T06:11:29.113" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="How do you properly cook a steak?" />
  <row Id="13175" PostHistoryTypeId="6" PostId="267" RevisionGUID="1dc83f19-fdc8-40df-b7b5-f0843ac02523" CreationDate="2010-09-02T06:11:29.113" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;cooking-techniques&gt;&lt;recipe-problems&gt;&lt;meat&gt;&lt;steak&gt;&lt;basics&gt;" />
  <row Id="13176" PostHistoryTypeId="2" PostId="6565" RevisionGUID="6adbdec6-f1b3-474e-920d-32e97f009d8f" CreationDate="2010-09-02T09:11:30.387" UserId="725" Text="When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie.&#xD;&#xA;&#xD;&#xA;Are there any secrets to preventing this? Does the key lie in the dough recipe, the distribution of toppings, or something else? Or is there no real secret, other than watching and popping the bubbles when they form?" />
  <row Id="13177" PostHistoryTypeId="1" PostId="6565" RevisionGUID="6adbdec6-f1b3-474e-920d-32e97f009d8f" CreationDate="2010-09-02T09:11:30.387" UserId="725" Text="How can huge bubbles in pizza crust be prevented?" />
  <row Id="13178" PostHistoryTypeId="3" PostId="6565" RevisionGUID="6adbdec6-f1b3-474e-920d-32e97f009d8f" CreationDate="2010-09-02T09:11:30.387" UserId="725" Text="&lt;please-remove-this-tag&gt;&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="13179" PostHistoryTypeId="2" PostId="6566" RevisionGUID="053376b1-0641-4ef2-ba09-15801662aa5e" CreationDate="2010-09-02T09:29:36.107" UserId="2010" Text="If I have good beef broth I'd make French Onion soup which needs a very meaty stock.  Its easy to make - just make sure to really sweat the onions down - this will make or break the soup.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13180" PostHistoryTypeId="2" PostId="6567" RevisionGUID="cc014c24-5659-42bc-9e98-0c931bf67b09" CreationDate="2010-09-02T09:37:13.623" UserId="1274" Text="From [Encyclopizza][1]&#xD;&#xA;&#xD;&#xA;&gt; There’s a difference between bubbles&#xD;&#xA;&gt; formed from under-proofing versus&#xD;&#xA;&gt; over-proofing. Bubbles from&#xD;&#xA;&gt; under-proofing tend to be flat but&#xD;&#xA;&gt; large in diameter. If unpopped, they&#xD;&#xA;&gt; can blow up an entire pizza. This is&#xD;&#xA;&gt; the process by which pita or pocket&#xD;&#xA;&gt; bread is made. Bubbles from&#xD;&#xA;&gt; over-proofing tend to be high but&#xD;&#xA;&gt; smaller in diameter. They rise up like&#xD;&#xA;&gt; little ping-pong balls and eventually&#xD;&#xA;&gt; form a hole at the top, at which time&#xD;&#xA;&gt; they stop expanding. They almost&#xD;&#xA;&gt; always burn. Most pizza bubbling&#xD;&#xA;&gt; problems are of the under-proofed&#xD;&#xA;&gt; type. &#xD;&#xA;&gt; &#xD;&#xA;&gt; To resolve a bubbling problem, dough&#xD;&#xA;&gt; fermentation must be adjusted&#xD;&#xA;&gt; accordingly. To stop bubbling caused&#xD;&#xA;&gt; by under-proofed dough, increase the&#xD;&#xA;&gt; amount of fermenta tion. To stop&#xD;&#xA;&gt; bubbling caused by over-proofed dough,&#xD;&#xA;&gt; reduce the amount of fermentation.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In addition to proper proofing, it has&#xD;&#xA;&gt; been found that reducing the amount of&#xD;&#xA;&gt; water in a dough formula can help with&#xD;&#xA;&gt; reducing bubbling when dealing with&#xD;&#xA;&gt; the under-proofed type. The reduction&#xD;&#xA;&gt; in moisture aids in creating the&#xD;&#xA;&gt; pinpoint holes in the cells walls.&#xD;&#xA;&#xD;&#xA;In addition, you want to make sure you properly knead your dough. Some people poke tiny holes in the dough to prevent overly large bubbles. As a final resort you could observe your pizza in the over and poke bubbles as they form.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.correllconcepts.com/Encyclopizza/07_Dough_trouble-shooting/07_dough-crust_trouble-shooting.htm#_Toc533730491" />
  <row Id="13181" PostHistoryTypeId="5" PostId="6531" RevisionGUID="ed37e539-31f0-4471-b301-36325d3040f8" CreationDate="2010-09-02T09:42:00.093" UserId="1274" Comment="changed '3 rather well known' to 'these (rather well known)' as the list is mutable - and apparently not all are very well known." Text="**No.**&#xD;&#xA;&#xD;&#xA;Those are not common pizza toppings in America at all.&#xD;&#xA;&#xD;&#xA;In America there are these (rather well known) pizza styles:&#xD;&#xA;&#xD;&#xA;**Chicago style**&#xD;&#xA;&#xD;&#xA;Chicago style pizza is a deep-dish pizza that is baked in a _thick_ heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage is added in a dense patty layer, finally it is topped with sauce. You eat it with a fork and knife. &#xD;&#xA;&#xD;&#xA;**New York style**&#xD;&#xA;&#xD;&#xA;New York style pizza is wide thin-crust pizza. The crust is made with a very high gluten bread flour and hand-tossed. Some say that it gets a lot of it's flavor from the NYC water. It is typically cut into only 8 slices for a large pie. You fold the piece in half to eat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**New Haven style**&#xD;&#xA;&#xD;&#xA;New Haven style pizza is a bit lesser known, and originates from New Haven, Connecticut. There it is commonly called &quot;apizza&quot;. It is similar to a New York style pizza in that it has a thin crust, but it is always brick oven fired until crispy. You should not be able to fold a New Haven slice of pizza in half without cracking it. It should also be crispy enough to stand up to it's own weight when held by the crust.&#xD;&#xA;&#xD;&#xA;In a New Haven pizza a &quot;plain&quot; does not have mozzarella. A plain pizza consists solely of sauce, oregano, and a bit of parmesan and romano grated on top. Mozzarella is considered a separate topping.&#xD;&#xA;&#xD;&#xA;They are most known for their white pizzas. These have no tomatoes at all, the &quot;sauce&quot; consists of olive oil, oregano, chopped garlic, and grated parmesan. The most well known is the clam pie which has fresh clams as a topping. It is generally frowned upon to order this with mozarella.&#xD;&#xA;&#xD;&#xA;**Verace pizza napoletana style**&#xD;&#xA;&#xD;&#xA;Although this is the original Neapolitan pizza, it has become very popular in the Pacific Northwest (and maybe elsewhere?). There is a [certifying organization][1], which has stringent requirements for the crust ingredients, oven and so forth. The pies are very thin in the interior, with a slightly puffy edge, and are typically lightly charred in spots, which contributes a lot of flavor. Toppings tend to be minimalist. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://verapizzanapoletana.org/VPNAmericas_frames-index.html" />
  <row Id="13182" PostHistoryTypeId="5" PostId="6442" RevisionGUID="dbdbf796-b682-40fa-a283-f2dfab474cdc" CreationDate="2010-09-02T10:07:56.297" UserId="1274" Comment="spelling" Text="I've done pot pies with both puff pastry, and with the refrigerated croissant dough.  A few things I've noticed:&#xD;&#xA;&#xD;&#xA;* It will not work from a frozen state.  You need to thaw the puff pastry for it to work.  (my assumption is that it doesn't get the fast heat it needs to puff, as you've got a heat sink right below it with so much moisture)&#xD;&#xA;* It will not work as a complete sheet.  You want to cut it into smaller squares or triangles, so there's a gap for steam to escape, or at the very least, vent it like you would a pie.&#xD;&#xA;&#xD;&#xA;I've also done 'drop biscuit' dough in similar dishes ... you might also want to look at dumpling recipies, to see how they compare.&#xD;&#xA;" />
  <row Id="13183" PostHistoryTypeId="2" PostId="6568" RevisionGUID="60060a0b-334f-4e6d-bedd-bb6ff7891a30" CreationDate="2010-09-02T10:13:43.627" UserId="1274" Text="In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil.&#xD;&#xA;&#xD;&#xA;However - given proper maintenance / cleaning / good oil - how can the taste difference between fries made in saturated vs unsaturated oil be described?&#xD;&#xA;&#xD;&#xA;(I use fries in the question as they are fairly neutral in flavor)." />
  <row Id="13184" PostHistoryTypeId="1" PostId="6568" RevisionGUID="60060a0b-334f-4e6d-bedd-bb6ff7891a30" CreationDate="2010-09-02T10:13:43.627" UserId="1274" Text="Deep frying - taste difference in saturated vs. unsaturated oil." />
  <row Id="13185" PostHistoryTypeId="3" PostId="6568" RevisionGUID="60060a0b-334f-4e6d-bedd-bb6ff7891a30" CreationDate="2010-09-02T10:13:43.627" UserId="1274" Text="&lt;flavor&gt;&lt;deep-frying&gt;" />
  <row Id="13186" PostHistoryTypeId="2" PostId="6569" RevisionGUID="0a0c4808-b2d1-422e-85b6-34b235e90faa" CreationDate="2010-09-02T10:15:47.280" UserId="1274" Text="In one of my previous questions, it was indicated that animal oils (saturated) would have a longer lifetime than unsaturated oils.&#xD;&#xA;&#xD;&#xA;However, given good hygiene and properly fresh oil use, what would the difference in health / caloric intake be, when choosing between these two oils?" />
  <row Id="13187" PostHistoryTypeId="1" PostId="6569" RevisionGUID="0a0c4808-b2d1-422e-85b6-34b235e90faa" CreationDate="2010-09-02T10:15:47.280" UserId="1274" Text="Deep frying - health/caloric-intake difference in saturated vs. unsaturated oil." />
  <row Id="13188" PostHistoryTypeId="3" PostId="6569" RevisionGUID="0a0c4808-b2d1-422e-85b6-34b235e90faa" CreationDate="2010-09-02T10:15:47.280" UserId="1274" Text="&lt;health&gt;&lt;deep-frying&gt;" />
  <row Id="13189" PostHistoryTypeId="2" PostId="6570" RevisionGUID="01494ef1-518f-4025-b978-ead7c3be734b" CreationDate="2010-09-02T11:49:53.660" UserId="2047" Text="The calorie intake is the same; a gram of fat has 9 calories.&#xD;&#xA;&#xD;&#xA;As far as &quot;health&quot; goes, some people consider saturated fats to be worse for you (increases cholesterol). However, we've recently discovered that the trans fats we used to replace saturated fats in a lot of foods are even WORSE. Personally, I wouldn't worry about the other health effects, as long as you're not consuming a large amount (more than 10% of your daily calories) on a daily basis, or if you have high cholesterol." />
  <row Id="13190" PostHistoryTypeId="2" PostId="6571" RevisionGUID="fd83b98d-7862-487c-befa-4002ad313650" CreationDate="2010-09-02T11:55:38.923" UserId="2047" Text="It really depends on the fats and the oils used. Vegetable and canola oil are mostly neutral in flavor, but you can just as easily cook in olive oil which would add flavor to your fries. Animal fats can certainly add flavor to the food you're cooking as well, usually for the best (mmmm . . . pork lard)!" />
  <row Id="13191" PostHistoryTypeId="2" PostId="6572" RevisionGUID="bea4a23a-7335-49a7-90c6-3b84db4cfe6e" CreationDate="2010-09-02T12:22:01.250" UserId="177" Text="I wanted to make a Potato Salad that was going to be exposed to fairly extreme heat during an upcoming picnic and wanted to make sure it wouldn't spoil as quickly as it does sometimes.  Is there something other than Mayo that I can use to bind it together - here is the rest of the recipe:&#xD;&#xA;&#xD;&#xA;5 cups peeled and cubed potatoes&#xD;&#xA;1/3 cup lemon juice&#xD;&#xA;1/4 cup vegetable oil&#xD;&#xA;2 teaspoons white sugar&#xD;&#xA;1 1/2 teaspoons seasoning salt&#xD;&#xA;1 1/2 teaspoons Worcestershire sauce&#xD;&#xA;1 teaspoon ground mustard&#xD;&#xA;1/4 teaspoon ground black pepper&#xD;&#xA;1/4 cup chopped green onions&#xD;&#xA;1/3 cup chopped celery&#xD;&#xA;3 tablespoons chopped fresh parsley" />
  <row Id="13192" PostHistoryTypeId="1" PostId="6572" RevisionGUID="bea4a23a-7335-49a7-90c6-3b84db4cfe6e" CreationDate="2010-09-02T12:22:01.250" UserId="177" Text="What can I substitute for Mayonnaise in a traditional potato salad?" />
  <row Id="13193" PostHistoryTypeId="3" PostId="6572" RevisionGUID="bea4a23a-7335-49a7-90c6-3b84db4cfe6e" CreationDate="2010-09-02T12:22:01.250" UserId="177" Text="&lt;salad&gt;&lt;potato&gt;" />
  <row Id="13194" PostHistoryTypeId="5" PostId="6567" RevisionGUID="ee78a15c-5a90-4d1d-9fa0-8e4749b81f7e" CreationDate="2010-09-02T12:24:09.123" UserId="210" Comment="deleted 1 characters in body; edited body" Text="From [Encyclopizza][1]&#xD;&#xA;&#xD;&#xA;&gt; There’s a difference between bubbles&#xD;&#xA;&gt; formed from under-proofing versus&#xD;&#xA;&gt; over-proofing. Bubbles from&#xD;&#xA;&gt; under-proofing tend to be flat but&#xD;&#xA;&gt; large in diameter. If unpopped, they&#xD;&#xA;&gt; can blow up an entire pizza. This is&#xD;&#xA;&gt; the process by which pita or pocket&#xD;&#xA;&gt; bread is made. Bubbles from&#xD;&#xA;&gt; over-proofing tend to be high but&#xD;&#xA;&gt; smaller in diameter. They rise up like&#xD;&#xA;&gt; little ping-pong balls and eventually&#xD;&#xA;&gt; form a hole at the top, at which time&#xD;&#xA;&gt; they stop expanding. They almost&#xD;&#xA;&gt; always burn. Most pizza bubbling&#xD;&#xA;&gt; problems are of the under-proofed&#xD;&#xA;&gt; type. &#xD;&#xA;&gt; &#xD;&#xA;&gt; To resolve a bubbling problem, dough&#xD;&#xA;&gt; fermentation must be adjusted&#xD;&#xA;&gt; accordingly. To stop bubbling caused&#xD;&#xA;&gt; by under-proofed dough, increase the&#xD;&#xA;&gt; amount of fermentation. To stop&#xD;&#xA;&gt; bubbling caused by over-proofed dough,&#xD;&#xA;&gt; reduce the amount of fermentation.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In addition to proper proofing, it has&#xD;&#xA;&gt; been found that reducing the amount of&#xD;&#xA;&gt; water in a dough formula can help with&#xD;&#xA;&gt; reducing bubbling when dealing with&#xD;&#xA;&gt; the under-proofed type. The reduction&#xD;&#xA;&gt; in moisture aids in creating the&#xD;&#xA;&gt; pinpoint holes in the cells walls.&#xD;&#xA;&#xD;&#xA;In addition, you want to make sure you properly knead your dough. Some people poke tiny holes in the dough to prevent overly large bubbles. As a final resort you could observe your pizza in the oven and poke bubbles as they form.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.correllconcepts.com/Encyclopizza/07_Dough_trouble-shooting/07_dough-crust_trouble-shooting.htm#_Toc533730491" />
  <row Id="13195" PostHistoryTypeId="2" PostId="6573" RevisionGUID="46b1eb0a-03e8-47a6-b497-e41551172afb" CreationDate="2010-09-02T12:28:02.577" UserId="1816" Text="Make sure to properly prep your steak.  Trim it of exterior fat and pat it completely dry to provide a nice carmelized crust.  Salt and pepper to taste.&#xD;&#xA;&#xD;&#xA;One way of achieving perfect steaks that are cooked to your desired temperature without a grey layer between the outer crust and the inner pink (or red) meat is to use your oven.  Preheat to 375 degrees F (~190 C).  Place steaks on a wire rack over a glass baking dish and add to oven.  Bake for 6-8 minutes.  This heats the steaks through to avoid the ugly grey line.&#xD;&#xA;&#xD;&#xA;Remove steaks.  Turn on broiler to high and move racks so steaks will be 1 1/2 inches from broiler when re-inserted (for getting a good crust on them).  Let steaks rest while broiler preheats for 10 minutes.  Add steaks.  Turn every 3 minutes until they reach desired done-ness, 6-16 minutes for medium-rare depending on steak thickness.&#xD;&#xA;&#xD;&#xA;A good guide on thickness is: for 1&quot; steaks, pre-bake 6 minutes and flip every 2 minutes. For 1½&quot; steaks, pre-bake 8 minutes and flip every 3 minutes. For 2&quot; steaks, pre-bake 10 minutes and flip every 4 minutes." />
  <row Id="13196" PostHistoryTypeId="2" PostId="6574" RevisionGUID="eac807e8-891c-4b41-8132-150659634806" CreationDate="2010-09-02T12:30:38.343" UserId="177" Text="I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a &quot;crunch&quot; effect - I've never eaten raw corn and was wondering if it was safe.  I'm guessing hard to digest at the least...." />
  <row Id="13197" PostHistoryTypeId="1" PostId="6574" RevisionGUID="eac807e8-891c-4b41-8132-150659634806" CreationDate="2010-09-02T12:30:38.343" UserId="177" Text="Is it safe to eat Raw Corn?" />
  <row Id="13198" PostHistoryTypeId="3" PostId="6574" RevisionGUID="eac807e8-891c-4b41-8132-150659634806" CreationDate="2010-09-02T12:30:38.343" UserId="177" Text="&lt;corn&gt;" />
  <row Id="13199" PostHistoryTypeId="2" PostId="6575" RevisionGUID="10af0a27-dc66-44b5-ad0b-c564b329ecda" CreationDate="2010-09-02T12:39:17.993" UserId="403" Text="Unless you have an allergy to corn, raw corn is safe to eat; it might pass through you with vigor (especially if you don't chew it thoroughly before swallowing it), but it won't hurt you." />
  <row Id="13200" PostHistoryTypeId="5" PostId="6572" RevisionGUID="bf71a92b-2652-4533-b66c-4adce2bb396c" CreationDate="2010-09-02T12:48:55.710" UserId="210" Comment="added 33 characters in body" Text="I wanted to make a Potato Salad that was going to be exposed to fairly extreme heat during an upcoming picnic and wanted to make sure it wouldn't spoil as quickly as it does sometimes.  Is there something other than Mayo that I can use to bind it together - here is the rest of the recipe:&#xD;&#xA;&#xD;&#xA; - 5 cups peeled and cubed potatoes&#xD;&#xA; - 1/3 cup lemon juice&#xD;&#xA; - 1/4 cup vegetable oil&#xD;&#xA; - 2 teaspoons white sugar&#xD;&#xA; - 1 1/2 teaspoons seasoning salt&#xD;&#xA; - 1 1/2 teaspoons Worcestershire sauce&#xD;&#xA; - 1 teaspoon ground mustard&#xD;&#xA; - 1/4 teaspoon ground black pepper&#xD;&#xA; - 1/4 cup chopped green onions&#xD;&#xA; - 1/3 cup chopped celery&#xD;&#xA; - 3 tablespoons chopped fresh parsley" />
  <row Id="13201" PostHistoryTypeId="2" PostId="6576" RevisionGUID="0afba6e9-cce2-4807-9e3c-7313e0a582f0" CreationDate="2010-09-02T12:53:59.317" UserId="403" Text="Yogurt gives potato salad a nice tang; if you try it, use a full-fat brand. " />
  <row Id="13202" PostHistoryTypeId="2" PostId="6577" RevisionGUID="1b2c7615-dfb9-45c9-9521-16c2e4ea4c43" CreationDate="2010-09-02T12:56:35.393" UserId="1816" Text="Direct substitution options would include sour cream, plain yogurt, or cottage cheese pureed in your blender to do a one-to-one substitution, but I don't know that these would necessarily solve your issue of having the salad sit out with ingredients that could spoil.  &#xD;&#xA;&#xD;&#xA;[This question][1] has a whole list of substitutes.  Tofu is one that might suit your needs, although it would change the flavor profile.&#xD;&#xA;&#xD;&#xA;Consider instead a German potato salad, which does not have mayonnaise to begin with.  Yes, this departs from your original recipe, but it will definitely solve your issue.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/368/mayonnaise-substitutes" />
  <row Id="13203" PostHistoryTypeId="5" PostId="6372" RevisionGUID="e08cd37c-73fb-404d-9e08-15c90e5c1f06" CreationDate="2010-09-02T12:57:16.710" UserId="1259" Comment="added 880 characters in body" Text="I don't think it's possible. You are talking about restaurant / bar quality blender (like Vitamix, Waring, or Blend-tec). Cheaper units will not have the horsepower or quality of construction to do things like smooth blends of ice in a drink, generate enough friction to heat a soup from scratch, or grind flour from nuts and grains. &#xD;&#xA;&#xD;&#xA;Even if your blender will handle some of these things initially (like blend ice, I'm skeptical any cheap mixer will provide enough heat for a soup), I think your blade / motor will quickly take enough abuse that it won't be able to continue to perform. &#xD;&#xA;&#xD;&#xA;**Update:** Since initially posting this answer, I've actually bought a Vita-Mix (I'd been lusting for quite some time). I now feel more strongly that my answer is right. I've used it three times in the first 12 hours of ownership: &#xD;&#xA;&#xD;&#xA; - Nut Butter - I made a pistachio nut butter that required nothing more than 2 cups of pistachios and a tablespoon of oil. It came together really quickly and has a lovely velvety texture. &#xD;&#xA; - Pureed halved peaches - these ended up complete liquid with no texture / fiber left from the fruit. Exactly like [Looza Nectar][1], but fresh. &#xD;&#xA; - A smoothie. The smoothie had zero ice chunks in it and was professional quality. &#xD;&#xA;&#xD;&#xA;I have never seen a cheaper blender capable of the quality of any of the first three things I've tried. I'm afraid you're out of luck.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Looza-Peach-33-8-Ounce-Pack-6/dp/B001HTLEE4" />
  <row Id="13204" PostHistoryTypeId="2" PostId="6578" RevisionGUID="ffd310f0-b540-42a9-bfa8-3b81a8c065dd" CreationDate="2010-09-02T13:04:11.527" UserId="1274" Text="I tried the [beer cooler sous vide hack][1] just now. On both a veal entrecote and a piece of lean beef braising meat. Both turned out OK, but as the sous vide technique does not impart flavor, most people found the veal a bit underwhelming.&#xD;&#xA;&#xD;&#xA;So - if I want to serve an unseasoned piece of meat using this technique: what animal, and what cut, should I take for maximum inherent taste?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html" />
  <row Id="13205" PostHistoryTypeId="1" PostId="6578" RevisionGUID="ffd310f0-b540-42a9-bfa8-3b81a8c065dd" CreationDate="2010-09-02T13:04:11.527" UserId="1274" Text="Sous vide meat without seasoning - strong flavor" />
  <row Id="13206" PostHistoryTypeId="3" PostId="6578" RevisionGUID="ffd310f0-b540-42a9-bfa8-3b81a8c065dd" CreationDate="2010-09-02T13:04:11.527" UserId="1274" Text="&lt;sous-vide&gt;" />
  <row Id="13207" PostHistoryTypeId="16" PostId="6578" RevisionGUID="ffd310f0-b540-42a9-bfa8-3b81a8c065dd" CreationDate="2010-09-02T13:04:11.527" UserId="1274" />
  <row Id="13208" PostHistoryTypeId="2" PostId="6579" RevisionGUID="4cedb839-529b-48dc-8cdb-25b4421ee02b" CreationDate="2010-09-02T13:24:26.643" UserId="1259" Text="The beer cooler hack is not ideal for meat. The issue is the cooking time. I don't find Sous Vide to be particularly good for meats with low fat content that require short cooking time. The meat comes out perfectly cooked, which is nice (i.e. a steak medium rare from edge to edge), but you don't get any real wow factor from the flavor or texture. Where meats start to get really interesting, in my opinion, is long cook times. Tougher cuts of meat that require longer cooking (short ribs, flank steak, ribs, roasts) come out meltingly tender with all the lovely meaty flavor of the cut **and** you can cook them medium rare. These take 12-24 hours though, and I don't think the beer cooler hack would work for that (at least not without a lot of tending). &#xD;&#xA;&#xD;&#xA;However, the beer cooler hack should work *very* well for seafood, which has much shorter cooking times. Here the temperature control and the vacuum sealing is what really makes a difference. You can get some wonderfully novel textures out of seafood and very subtle complex tastes without anything being &quot;fishy&quot;. I'd recommend you try one of the following:&#xD;&#xA;&#xD;&#xA; - Salmon Mi-Cuit - cook salmon at 113F / 45C for about 35 minutes. This is delicious. Somewhere between sashimi and cooked, great texture and a fantastic flavor. &#xD;&#xA; - Lobster - cook the tail meat (no shell) at 140F / 60C for 15 - 20 minutes. Do not let this one go long. The lobster will turn to mush and gets disgusting. &#xD;&#xA; - Halibut - cook at 140F / 60C for about 35 minutes. Great texture and flavor. Very moist. Essentially &quot;perfectly cooked&quot; fish. &#xD;&#xA;&#xD;&#xA;Note that the first two **do not reach pasteurization levels**. You should use sushi grade fish and not serve to anyone who is immune compromised. &#xD;&#xA;&#xD;&#xA;You could also try chicken breasts. I know a couple of people who rave about chicken because of how moist it comes out, but I've never had much luck with it (the few times I've tried). " />
  <row Id="13209" PostHistoryTypeId="16" PostId="6579" RevisionGUID="4cedb839-529b-48dc-8cdb-25b4421ee02b" CreationDate="2010-09-02T13:24:26.643" UserId="-1" />
  <row Id="13210" PostHistoryTypeId="6" PostId="6525" RevisionGUID="354fc86f-7377-4bdf-9602-a87f6667e294" CreationDate="2010-09-02T13:42:04.053" UserId="364" Comment="edited tags" Text="&lt;ingredients&gt;&lt;sauce&gt;&lt;cranberries&gt;" />
  <row Id="13211" PostHistoryTypeId="6" PostId="6454" RevisionGUID="c056a4ce-3f3b-4558-a6cc-d53d9aa96cc7" CreationDate="2010-09-02T13:42:18.890" UserId="364" Comment="edited tags" Text="&lt;substitutions&gt;&lt;fruit&gt;&lt;defrosting&gt;&lt;cranberries&gt;" />
  <row Id="13212" PostHistoryTypeId="6" PostId="6572" RevisionGUID="f07160b1-1bee-4515-9b85-6a38223cfd76" CreationDate="2010-09-02T13:43:10.993" UserId="364" Comment="edited tags" Text="&lt;potatoes&gt;&lt;salad&gt;" />
  <row Id="13213" PostHistoryTypeId="6" PostId="5581" RevisionGUID="70fb2e71-fe93-487c-ad0c-c822adf3e4da" CreationDate="2010-09-02T13:43:33.567" UserId="364" Comment="edited tags" Text="&lt;preparation&gt;&lt;potatoes&gt;&lt;peeling&gt;" />
  <row Id="13214" PostHistoryTypeId="2" PostId="6580" RevisionGUID="4d3c836b-04d1-41fd-8172-5e4dd16bdb0c" CreationDate="2010-09-02T14:29:32.480" UserId="1393" Text="Another option is a commercial product called Vegenaise. You should be able to find it at any health food type store, or Whole Foods. It is really quite a good substitute; not *quite* as much flavor as say Best Foods / Hellman's, but close, and a near identical texture." />
  <row Id="13215" PostHistoryTypeId="4" PostId="4809" RevisionGUID="808bad59-172a-45e1-837a-eb851e885fb0" CreationDate="2010-09-02T14:32:03.860" UserId="364" Comment="Spelling &amp; Grammar" Text="Impact of using egg yolks vs whites in a spaghetti dish?" />
  <row Id="13216" PostHistoryTypeId="5" PostId="4809" RevisionGUID="808bad59-172a-45e1-837a-eb851e885fb0" CreationDate="2010-09-02T14:32:03.860" UserId="364" Comment="Spelling &amp; Grammar" Text="I'm making a dish that calls for several egg yolks and 1 full egg (all scrambled together) to be poured over hot spaghetti and cooked salt pork (to cook the egg), and I'm wondering how much of a difference using yolks vs using whites makes.&#xD;&#xA;&#xD;&#xA;If I could use the entire egg, I would be able to use less total eggs; but if this will have a serious impact on the dish, then I don't want to mess it up. &#xD;&#xA;&#xD;&#xA;Thoughts?" />
  <row Id="13217" PostHistoryTypeId="2" PostId="6581" RevisionGUID="496d8e56-e426-4877-849b-1f1a09b67f7b" CreationDate="2010-09-02T14:41:20.203" UserId="641" Text="Another way to prepare mayonnaise is with hard boiled egg yolk, instead of fresh eggs. The cooking will kill salmonella, so this mayo will be saver." />
  <row Id="13218" PostHistoryTypeId="2" PostId="6582" RevisionGUID="e74768df-ff9e-44e4-bc70-7909ef493f68" CreationDate="2010-09-02T14:46:09.793" UserId="2283" Text="I like tucking into a cob when I pick mine out of the garden. There is nothing better than a cob of silvequeen for a light snack when you are out in the garden picking veggies. " />
  <row Id="13219" PostHistoryTypeId="2" PostId="6583" RevisionGUID="87383195-9d17-4442-b181-bd8387eb8674" CreationDate="2010-09-02T14:51:50.553" UserId="2283" Text="I know this may depart from the answer you are looking for but put it in a bowl of ice. Not your potato salad the bowl your potato salad is in. A picnic in extreme heat could only last a couple of hours and as long as you check on your ice and give it a stir every once in awhile you should be gtg (good to go). Anything longer and the people at the picnic will have heat prostration and will not feel like eating anyway. :)" />
  <row Id="13223" PostHistoryTypeId="2" PostId="6585" RevisionGUID="dfe2522f-9346-4054-842b-ec0da4bbc6b5" CreationDate="2010-09-02T15:06:52.840" UserId="60" Text="Fries cooked in animal fat will taste distinctly different than those fried in a neutral vegetable oil. They will be much richer in flavor and may make you weep for joy.&#xD;&#xA;&#xD;&#xA;If you haven't had them, you must stop what you're doing and make some duck fat fries.&#xD;&#xA;&#xD;&#xA;Here is a good recipe: http://hecooksshecooks.net/2009/03/duck-fat-french-fries/" />
  <row Id="13225" PostHistoryTypeId="5" PostId="6585" RevisionGUID="c7700d94-fab9-4bc6-b982-481862d468dc" CreationDate="2010-09-02T15:21:38.393" UserId="60" Comment="added 1 characters in body" Text="Fries cooked in animal fat will taste distinctly different than those fried in a neutral vegetable oil. They will be much richer in flavor and may make you weep with joy.&#xD;&#xA;&#xD;&#xA;If you haven't had them, you must stop what you're doing and make some duck fat fries.&#xD;&#xA;&#xD;&#xA;Here is a good recipe: http://hecooksshecooks.net/2009/03/duck-fat-french-fries/" />
  <row Id="13226" PostHistoryTypeId="2" PostId="6586" RevisionGUID="02f41926-6af8-416c-807a-8ccd3962c327" CreationDate="2010-09-02T15:23:58.323" UserId="1887" Text="There are two basic kinds of potatoes: starchy and waxy. &#xD;&#xA;&#xD;&#xA;The difference is actually in the amount of starch in them. Starchy potatoes, such as Russet or Idaho potatoes are best for baking, since the starch will allow it to be nice and fluffy after it's baked. They don't hold their shape particularly well when cooked. If you cut into a baked potato, it should be crumbly and dry. &#xD;&#xA;&#xD;&#xA;Waxy potatoes include most fingerling potatoes, and most red potatoes. They hold their shape better when cooked, so they are good for soups and stews and potato salads. &#xD;&#xA;&#xD;&#xA;Yellow-fleshed potatoes such as Yukon Gold or Yellow Finn are in between, and so can be used for either purpose. Purple potatoes also seem to have medium starch, and so can be used for both. &#xD;&#xA;&#xD;&#xA;According to one cookbook I have (*Moosewood Restaurant New Classics*), there are two ways to determine which is which. If you cut the potato in half, the blade will have a film or a foamy residue on the knife. These potatoes may also stick to the knife because of the starch. &#xD;&#xA;&#xD;&#xA;The rules for the brine is to make it of 11 parts water to 1 part salt. A high-starch potato will sink (it's denser) and a low-starch one will float. &#xD;&#xA;&#xD;&#xA;Here's a [good overview][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/167.htm" />
  <row Id="13227" PostHistoryTypeId="5" PostId="6586" RevisionGUID="2cea6dea-7a7f-4a36-b9ca-a3f8325c318a" CreationDate="2010-09-02T15:29:06.843" UserId="1887" Comment="added description of size effects on cooking time. " Text="There are two basic kinds of potatoes: starchy and waxy. &#xD;&#xA;&#xD;&#xA;The difference is actually in the amount of starch in them. Starchy potatoes, such as Russet or Idaho potatoes are best for baking, since the starch will allow it to be nice and fluffy after it's baked. They don't hold their shape particularly well when cooked. If you cut into a baked potato, it should be crumbly and dry. &#xD;&#xA;&#xD;&#xA;Waxy potatoes include most fingerling potatoes, and most red potatoes. They hold their shape better when cooked, so they are good for soups and stews and potato salads. &#xD;&#xA;&#xD;&#xA;Yellow-fleshed potatoes such as Yukon Gold or Yellow Finn are in between, and so can be used for either purpose. Purple potatoes also seem to have medium starch, and so can be used for both. &#xD;&#xA;&#xD;&#xA;According to one cookbook I have (*Moosewood Restaurant New Classics*), there are two ways to determine which is which. If you cut the potato in half, the blade will have a film or a foamy residue on the knife. These potatoes may also stick to the knife because of the starch. &#xD;&#xA;&#xD;&#xA;The rules for the brine is to make it of 11 parts water to 1 part salt. A high-starch potato will sink (it's denser) and a low-starch one will float. &#xD;&#xA;&#xD;&#xA;Here's a [good overview][1]. &#xD;&#xA;&#xD;&#xA;Now as to choosing ones that will bake well, it really depends on size. You want potatoes that will bake evenly, so try to choose ones of similar size. I bake my potatoes directly on the oven rack so that the hot air can move freely around them. Try to give them lots of room for that. Also, if you wrap them in aluminum foil, they'll steam and won't give you the nice crunchy skin. (And I'd avoid any potatoes with irregular shapes -- the smaller diameter ones may cook before the larger ones.)&#xD;&#xA;&#xD;&#xA;Large potatoes take about an hour to bake at 350F. Lots of small ones may take a bit less time -- experiment with your oven and your potatoes. I'd start squeezing slightly after about 40-45 minutes. If they yield when squeezed, they're probably done. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/167.htm" />
  <row Id="13228" PostHistoryTypeId="2" PostId="6587" RevisionGUID="23053d2a-4699-48a3-9e59-9377facde9d5" CreationDate="2010-09-02T16:04:54.247" UserId="599" Text="We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are **very** tart. I'm the only person in the family who really likes sour fruit, and they are pretty sour even for me, so we are not going to get through them eating them out of hand.&#xD;&#xA;&#xD;&#xA;What are some good simple ideas for cooking them? A compote? Can I make something like apple sauce?" />
  <row Id="13229" PostHistoryTypeId="1" PostId="6587" RevisionGUID="23053d2a-4699-48a3-9e59-9377facde9d5" CreationDate="2010-09-02T16:04:54.247" UserId="599" Text="Simple things to do with very tart plums?" />
  <row Id="13230" PostHistoryTypeId="3" PostId="6587" RevisionGUID="23053d2a-4699-48a3-9e59-9377facde9d5" CreationDate="2010-09-02T16:04:54.247" UserId="599" Text="&lt;plums&gt;" />
  <row Id="13231" PostHistoryTypeId="2" PostId="6588" RevisionGUID="d00ae810-d920-4c48-9149-25ab9b503371" CreationDate="2010-09-02T16:06:15.647" UserId="1816" Text="I'd consider a plumb buckle or other plumb cake.  As necessary you can up the sugar to compensate for the extra-sour plumbs.&#xD;&#xA;&#xD;&#xA;A free-form tart adding berries to the plumbs as a filling also sounds tasty and like it would have a lovely texture.  Perhaps blackberries or raspberries?" />
  <row Id="13232" PostHistoryTypeId="2" PostId="6589" RevisionGUID="1b31f0a5-9199-44f6-a5b3-7baf1f0aa03a" CreationDate="2010-09-02T16:10:13.520" UserId="2273" Text="A nice dolop of creme fraiche can bring a 'mayo-free' potato salad together nicely - and would work well with your other ingredients.  It's fairly stable in the heat too.&#xD;&#xA;&#xD;&#xA;If you wanted to take things in a slightly different direction, a generous spoon of a wholegrain mustard can really work wonders." />
  <row Id="13233" PostHistoryTypeId="16" PostId="6588" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-02T16:14:56.040" UserId="41" />
  <row Id="13234" PostHistoryTypeId="16" PostId="6587" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-02T16:14:56.040" UserId="41" />
  <row Id="13235" PostHistoryTypeId="2" PostId="6590" RevisionGUID="181c81c3-efdc-4fe1-802a-e1bf34c7a36e" CreationDate="2010-09-02T16:20:20.357" UserId="641" Text="Instead of a mallet, you could use a rolling pin. The rolling instead of hitting will treat your meat more softly for a better result." />
  <row Id="13236" PostHistoryTypeId="5" PostId="6588" RevisionGUID="95a49b2f-cff3-4ac6-9b65-2197bddae968" CreationDate="2010-09-02T16:20:29.290" UserId="210" Comment="fixed spelling of plums" Text="I'd consider a plum buckle or other plum cake.  As necessary you can up the sugar to compensate for the extra-sour plums.&#xD;&#xA;&#xD;&#xA;A free-form tart adding berries to the plums as a filling also sounds tasty and like it would have a lovely texture.  Perhaps blackberries or raspberries?" />
  <row Id="13237" PostHistoryTypeId="2" PostId="6591" RevisionGUID="2a06de7b-f04f-4f9d-a5ef-875843854996" CreationDate="2010-09-02T16:34:06.663" UserId="1484" Text="Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time  I have ever cooked with tofu, and as such I have no idea with what to do with the (uncooked) leftovers. What techniques/flavors can I utilize to make it delicious?" />
  <row Id="13238" PostHistoryTypeId="1" PostId="6591" RevisionGUID="2a06de7b-f04f-4f9d-a5ef-875843854996" CreationDate="2010-09-02T16:34:06.663" UserId="1484" Text="What to do with tofu?" />
  <row Id="13239" PostHistoryTypeId="3" PostId="6591" RevisionGUID="2a06de7b-f04f-4f9d-a5ef-875843854996" CreationDate="2010-09-02T16:34:06.663" UserId="1484" Text="&lt;cooking-techniques&gt;&lt;tofu&gt;" />
  <row Id="13240" PostHistoryTypeId="16" PostId="6591" RevisionGUID="2a06de7b-f04f-4f9d-a5ef-875843854996" CreationDate="2010-09-02T16:34:06.663" UserId="1484" />
  <row Id="13241" PostHistoryTypeId="2" PostId="6592" RevisionGUID="d64cdad0-dae3-4dc8-b899-97d8656b9bda" CreationDate="2010-09-02T16:37:29.227" UserId="210" Text="After reading the beer cooler sous vide hack, I'm tempted to try it probably with duck, but maybe with steak.  &#xD;&#xA;&#xD;&#xA;Should I sear my duck/steak first before I put it in the bag, or afterwards, and why?  Or does it not make a difference?" />
  <row Id="13242" PostHistoryTypeId="1" PostId="6592" RevisionGUID="d64cdad0-dae3-4dc8-b899-97d8656b9bda" CreationDate="2010-09-02T16:37:29.227" UserId="210" Text="Should I sear meat which is cooked sous vide before it goes in the bag, or after?" />
  <row Id="13243" PostHistoryTypeId="3" PostId="6592" RevisionGUID="d64cdad0-dae3-4dc8-b899-97d8656b9bda" CreationDate="2010-09-02T16:37:29.227" UserId="210" Text="&lt;sous-vide&gt;" />
  <row Id="13244" PostHistoryTypeId="2" PostId="6593" RevisionGUID="47f89705-837e-4f03-9827-931020d5a806" CreationDate="2010-09-02T16:41:59.160" UserId="624" Text="The flavor of tofu is fairly neutral, so it is generally used to add some body to sauces or veggie dishes.&#xD;&#xA;&#xD;&#xA;Firm tofu can be directly substituted for chicken or paneer (Indian cottage cheese) in Indian curries, or any food with a lot of flavor. To prepare, it works better if the tofu is fried first (it will fall apart otherwise). The tofu should also be drained before it is used." />
  <row Id="13245" PostHistoryTypeId="16" PostId="6593" RevisionGUID="47f89705-837e-4f03-9827-931020d5a806" CreationDate="2010-09-02T16:41:59.160" UserId="-1" />
  <row Id="13246" PostHistoryTypeId="2" PostId="6594" RevisionGUID="ae103399-3a6b-40af-aee7-552c7af0ec39" CreationDate="2010-09-02T16:44:12.470" UserId="60" Text="I have seen it done both ways. I prefer mine seared after it has cooked to preserve the crispness of the sear. If you sear first then sous-vide the crispness will be gone from the crust. This is really apparent with steaks. " />
  <row Id="13247" PostHistoryTypeId="2" PostId="6595" RevisionGUID="1b102b21-f015-4dbd-9a94-db73ca97262c" CreationDate="2010-09-02T16:44:49.177" UserId="1259" Text="I prefer to sear it after. You get a decent additional taste from the Maillard reaction regardless of whether you do it before or after. However, even though your steak isn't directly in contact with the water, it will shed juices during the cooking process. If you sear first, then the meat sits in it's own juices. This means that the sear isn't crunchy when you're ready to eat. I personally like the texture difference enough to sear only after I've cooked it sous vide. &#xD;&#xA;&#xD;&#xA;Searing after will also help your presentation. Meat doesn't always look particularly appetizing when it comes out of the sous vide. Throwing a sear on makes it look much better. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="13248" PostHistoryTypeId="2" PostId="6596" RevisionGUID="838bb9f6-9e99-4d0e-afdf-05ed5fb32b33" CreationDate="2010-09-02T16:46:41.267" UserId="624" Text="Tart fruits work well in jellies and jams, or as candied fruit. These all allow you to vary the sugar content to get the level of sweetness you want, plus you don't have to worry about botulism as much.&#xD;&#xA;&#xD;&#xA;You could also try a fruit-infused brandy: cut fruit into slices, and layer fruit/sugar/fruit/sugar into a tall lidded jar. Cover with a spirit of your choice, usually vodka, although a milder brandy or white rum also works. Let this sit for several weeks to infuse, strain, and use as a flavoring in cooking or as a mixer in cocktails (or just drink it)." />
  <row Id="13249" PostHistoryTypeId="16" PostId="6596" RevisionGUID="838bb9f6-9e99-4d0e-afdf-05ed5fb32b33" CreationDate="2010-09-02T16:46:41.267" UserId="-1" />
  <row Id="13250" PostHistoryTypeId="2" PostId="6597" RevisionGUID="a8947f71-c33d-43f3-9dbe-9526d1334033" CreationDate="2010-09-02T16:51:18.310" UserId="210" Text="after a bit of googling, I found [this][1] which suggests that both might be preferable&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/" />
  <row Id="13251" PostHistoryTypeId="5" PostId="6593" RevisionGUID="a1653a45-3e83-4e10-8966-b8db96a2e37d" CreationDate="2010-09-02T16:51:43.373" UserId="624" Comment="added 72 characters in body" Text="The flavor of tofu is fairly neutral, so it is generally used to add some body to sauces or veggie dishes.&#xD;&#xA;&#xD;&#xA;Firm tofu can be directly substituted for chicken or paneer (Indian cottage cheese) in Indian curries or any sauce with a lot of flavor (stir fry, Asian chicken dishes with lots of sauce, Thai curries, etc.). To prepare, it works better if the tofu is fried first (it will fall apart otherwise). The tofu should also be drained before it is used." />
  <row Id="13252" PostHistoryTypeId="5" PostId="6561" RevisionGUID="3bb318cd-80f4-4fa0-a964-e43877212b21" CreationDate="2010-09-02T16:55:29.717" UserId="1259" Comment="tidied up the english a little bit. " Text="I was picking potatoes randomly from the supermarket without much thinking, and some potatoes take more time to bake properly.&#xD;&#xA;&#xD;&#xA;So on what basis should I pick potatoes, potatoes for baking?&#xD;&#xA;&#xD;&#xA;I'm not referring to [the baking/roasting question][1], which discusses what type of potatoes to use. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/399/what-are-the-best-potatoes-for-baking" />
  <row Id="13253" PostHistoryTypeId="4" PostId="6561" RevisionGUID="3bb318cd-80f4-4fa0-a964-e43877212b21" CreationDate="2010-09-02T16:55:29.717" UserId="1259" Comment="tidied up the english a little bit. " Text="How do I pick the best potatoes at the supermarket?" />
  <row Id="13254" PostHistoryTypeId="2" PostId="6598" RevisionGUID="bdda62fa-ea61-4e69-9119-c6fc39ff2dd4" CreationDate="2010-09-02T16:59:32.287" UserId="1236" Text="In my experience, extra-firm, crumbled tofu can be substituted into tacos in place of ground beef or turkey.  The powerful flavor of the taco seasoning counters the neutral flavor of the tofu well.  &#xD;&#xA;&#xD;&#xA;Really, any dish that uses ground meat should work.  I've had tofu meatloaf, as well as tofu sloppy joes, and both were delicious.  " />
  <row Id="13255" PostHistoryTypeId="16" PostId="6598" RevisionGUID="bdda62fa-ea61-4e69-9119-c6fc39ff2dd4" CreationDate="2010-09-02T16:59:32.287" UserId="-1" />
  <row Id="13256" PostHistoryTypeId="5" PostId="6597" RevisionGUID="80fc6515-5ca3-4e05-83d9-dbb05705b18e" CreationDate="2010-09-02T16:59:40.567" UserId="1259" Comment="forgot a word. " Text="After a bit of googling, I found [this][1] which suggests that searing twice (both before and after) might be preferable.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/" />
  <row Id="13257" PostHistoryTypeId="2" PostId="6599" RevisionGUID="72669844-583f-4b00-a84c-833a336702fa" CreationDate="2010-09-02T17:24:53.357" UserId="1184" Text="I usually don't buy crumbled tofu, but since you have that, I would suggest making tofu burgers. Add another hearty ingredient, like lightly roasted finely chopped walnuts, or baked eggplant cubes. Combine with chopped onions, garlic, grated carrots, and breadcrumbs.  Bind with beaten egg. Season with your choice of herbs or spices, such as thyme, oregano, basil.   Form into patties, fry lightly in olive oil and sprinkle with tamari (or soy sauce) until both sides are browned.  Bake until fully cooked in the oven at 375 degrees. Serve on a bun just like a beef patty. " />
  <row Id="13258" PostHistoryTypeId="16" PostId="6599" RevisionGUID="72669844-583f-4b00-a84c-833a336702fa" CreationDate="2010-09-02T17:24:53.357" UserId="-1" />
  <row Id="13259" PostHistoryTypeId="2" PostId="6600" RevisionGUID="aad6c6d2-b37f-4b46-b2a9-62ac1433b1a1" CreationDate="2010-09-02T17:38:15.280" UserId="1184" Text="I would suggest using a really good olive oil instead of a bland vegetable oil. The salad may also benefit from omitting the sugar, and perhaps adding some good black or green olives. " />
  <row Id="13260" PostHistoryTypeId="5" PostId="6581" RevisionGUID="b8232bd1-3ba3-49f0-bea3-d302affe9343" CreationDate="2010-09-02T17:51:19.403" UserId="364" Comment="Spelling: saver --&gt; safer" Text="Another way to prepare mayonnaise is with hard boiled egg yolk, instead of fresh eggs. The cooking will kill salmonella, so this mayo will be safer." />
  <row Id="13261" PostHistoryTypeId="6" PostId="6335" RevisionGUID="6b8f2cfe-def9-44f1-9e3e-eb31014fbe0c" CreationDate="2010-09-02T17:52:59.197" UserId="364" Comment="edited tags" Text="&lt;stove&gt;&lt;gas&gt;&lt;electric-stoves&gt;" />
  <row Id="13262" PostHistoryTypeId="5" PostId="6587" RevisionGUID="a4dc3149-97ca-4453-b095-cbac5301588c" CreationDate="2010-09-02T17:55:46.163" UserId="599" Comment="added 227 characters in body" Text="We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are **very** tart. I'm the only person in the family who really likes sour fruit, and they are pretty sour even for me, so we are not going to get through them eating them out of hand.&#xD;&#xA;&#xD;&#xA;What are some good fast and simple ideas for cooking them? A compote? Can I make something like apple sauce?&#xD;&#xA;&#xD;&#xA;EDIT: Speed and simplicity is an important consideration. Homemade jam is delicious, and I know how to make it, but jam-making isn't something I am going to do after I get home from work to use up some extra fruit." />
  <row Id="13263" PostHistoryTypeId="2" PostId="6601" RevisionGUID="a15c1196-0f8e-4e1f-bf54-f78063dd8dde" CreationDate="2010-09-02T18:13:54.407" UserId="210" Text="I made an apple pie the other day and peeled 6 or so apples.  I ended up composting the peelings, and it got me wondering, what else could I have done with them?" />
  <row Id="13264" PostHistoryTypeId="1" PostId="6601" RevisionGUID="a15c1196-0f8e-4e1f-bf54-f78063dd8dde" CreationDate="2010-09-02T18:13:54.407" UserId="210" Text="What can I do with apple peel?" />
  <row Id="13265" PostHistoryTypeId="3" PostId="6601" RevisionGUID="a15c1196-0f8e-4e1f-bf54-f78063dd8dde" CreationDate="2010-09-02T18:13:54.407" UserId="210" Text="&lt;apples&gt;" />
  <row Id="13266" PostHistoryTypeId="16" PostId="6601" RevisionGUID="a15c1196-0f8e-4e1f-bf54-f78063dd8dde" CreationDate="2010-09-02T18:13:54.407" UserId="210" />
  <row Id="13267" PostHistoryTypeId="2" PostId="6602" RevisionGUID="9e8d7503-f309-40d5-ba65-a52e064afe38" CreationDate="2010-09-02T18:24:19.430" UserId="1393" Text="There are some &quot;creative&quot; suggestions towards the bottom of [this page][1]. (dietary supplement, jelly, string, ...).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.treehuggerz.org/archives/Apple_Wreath.html" />
  <row Id="13268" PostHistoryTypeId="16" PostId="6602" RevisionGUID="9e8d7503-f309-40d5-ba65-a52e064afe38" CreationDate="2010-09-02T18:24:19.430" UserId="-1" />
  <row Id="13269" PostHistoryTypeId="2" PostId="6603" RevisionGUID="813270bf-2287-4ea0-955f-3bd6094de177" CreationDate="2010-09-02T18:26:23.407" UserId="41" Text="This isn't exactly a *culinary* use, but apple peel is apparently a very popular [exfoliant][1].&#xD;&#xA;&#xD;&#xA;  [1]: http://www.beauty-blogs.com/facial-care/exfoliate-facial-skin-fruit-peels/" />
  <row Id="13270" PostHistoryTypeId="16" PostId="6603" RevisionGUID="813270bf-2287-4ea0-955f-3bd6094de177" CreationDate="2010-09-02T18:26:23.407" UserId="-1" />
  <row Id="13271" PostHistoryTypeId="5" PostId="6587" RevisionGUID="855cdbd2-a846-49c5-a8f8-caf26eda8524" CreationDate="2010-09-02T18:27:06.023" UserId="599" Comment="deleted 1 characters in body" Text="We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are **very** tart. I'm the only person in the family who really likes sour fruit, and they are pretty sour even for me, so we are not going to get through them eating them out of hand.&#xD;&#xA;&#xD;&#xA;What are some good fast and simple ideas for cooking them? A compote? Can I make something like apple sauce?&#xD;&#xA;&#xD;&#xA;EDIT: Speed and simplicity are important considerations. Homemade jam is delicious, and I know how to make it, but jam-making isn't something I am going to do after I get home from work to use up some extra fruit." />
  <row Id="13272" PostHistoryTypeId="2" PostId="6604" RevisionGUID="2480d38f-fbd9-4278-8e5b-9db47f6afa47" CreationDate="2010-09-02T18:32:38.283" UserId="27" Text="I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also if I made them (shrimp, pork, carrots, mushrooms, eggs and vermicelli noodles) would they be also be good to freeze. " />
  <row Id="13273" PostHistoryTypeId="1" PostId="6604" RevisionGUID="2480d38f-fbd9-4278-8e5b-9db47f6afa47" CreationDate="2010-09-02T18:32:38.283" UserId="27" Text="Can you freeze Spring Roll Wraps?" />
  <row Id="13274" PostHistoryTypeId="3" PostId="6604" RevisionGUID="2480d38f-fbd9-4278-8e5b-9db47f6afa47" CreationDate="2010-09-02T18:32:38.283" UserId="27" Text="&lt;freezing&gt;" />
  <row Id="13275" PostHistoryTypeId="2" PostId="6605" RevisionGUID="8c289442-7221-4b20-aed4-205dcbf3243a" CreationDate="2010-09-02T18:32:53.267" UserId="2172" Text="You can also add it to a miso soup. Or try it in scrambled eggs. Or mix it with mayo or everything else and spread on a slice of bread. Or use it as a substitute of feta in a greek salad. Or in almost any other kind of salad, better if it's one with canned corn. Or add to chinese veg noodles.&#xD;&#xA;&#xD;&#xA;(I would simply sprinkle a lot of  soya sauce over it (raw as it is) and eat it with a big big smile)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13276" PostHistoryTypeId="16" PostId="6605" RevisionGUID="8c289442-7221-4b20-aed4-205dcbf3243a" CreationDate="2010-09-02T18:32:53.267" UserId="-1" />
  <row Id="13277" PostHistoryTypeId="2" PostId="6606" RevisionGUID="e0a57685-2d31-4fc1-b973-bbf83aeabdc6" CreationDate="2010-09-02T18:33:04.687" UserId="1181" Text="What different varieties of oil are *really* needed in a decent home kitchen?&#xD;&#xA;&#xD;&#xA;I ask because I've only two right now (olive &amp; sunflower) that I try to use &quot;correctly&quot; but sometimes use interchangeably. I wonder what I'm missing.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13278" PostHistoryTypeId="1" PostId="6606" RevisionGUID="e0a57685-2d31-4fc1-b973-bbf83aeabdc6" CreationDate="2010-09-02T18:33:04.687" UserId="1181" Text="What oils are &quot;required&quot; for a decent home kitchen?" />
  <row Id="13279" PostHistoryTypeId="3" PostId="6606" RevisionGUID="e0a57685-2d31-4fc1-b973-bbf83aeabdc6" CreationDate="2010-09-02T18:33:04.687" UserId="1181" Text="&lt;oil&gt;" />
  <row Id="13280" PostHistoryTypeId="2" PostId="6607" RevisionGUID="982d80ce-7dfa-4b88-bd65-2e0f9af18656" CreationDate="2010-09-02T18:33:23.337" UserId="624" Text="You can do something similar to how low-end vodka is made from potato peelings:&#xD;&#xA;&#xD;&#xA;Take all the peels, stuff in a blender, and liquefy with as little water as needed to make a fairly liquid slurry. Dump into a large pot, bring to a boil, cover, cool. Dump into a fermenter, add yeast, wait a week, strain, add a clarifying agent, return to fermenter, let rest a week, distill, recombine with water/sugar/apple juice to flavor: bam, free applejack :)&#xD;&#xA;&#xD;&#xA;This takes some know-how with respect to fermentation, and some effort to set up the fermentation, but if you have loads of apple bits (like from pressing cider from 6 or so bushels), it is kinda worth it for free booze from nature." />
  <row Id="13281" PostHistoryTypeId="16" PostId="6607" RevisionGUID="982d80ce-7dfa-4b88-bd65-2e0f9af18656" CreationDate="2010-09-02T18:33:23.337" UserId="-1" />
  <row Id="13282" PostHistoryTypeId="2" PostId="6608" RevisionGUID="6257dc1f-522c-46a8-acab-de331c7064a2" CreationDate="2010-09-02T18:36:39.310" UserId="641" Text="You could use them, together with the core, to make apple-glaze (for your pie)." />
  <row Id="13283" PostHistoryTypeId="16" PostId="6608" RevisionGUID="6257dc1f-522c-46a8-acab-de331c7064a2" CreationDate="2010-09-02T18:36:39.310" UserId="-1" />
  <row Id="13284" PostHistoryTypeId="2" PostId="6609" RevisionGUID="57b2f6cd-094f-4e97-b845-8039918b2494" CreationDate="2010-09-02T18:40:54.770" UserId="624" Text="If you deep-fry, peanut should be the 2nd. The neutral seed oils (canola, sunflower, corn, etc.) all cook about the same. Peanut has a fairly high smoke point, so is better for deep-frying. Olive has a good flavor. Sesame, almond, walnut and other nut oils are short-lived, and tend to be expensive. They make great additions to salad dressings or as a finishing flavor in some dishes (sesame is great in a stir fry).&#xD;&#xA;&#xD;&#xA;Olive oil has a low smoke point (especially extra virgin), and will loose considerable flavor if heated, so it isn't recommended for frying (it costs more than the seed oils, and its a shame to waste it). Any high-temp cooking should not be done in olive oil.&#xD;&#xA;&#xD;&#xA;Since I don't deep fry often, I have two cooking oils on hand: good olive, and canola. The olive is used mainly to finish or in lower temp saute/sweat. The canola is used to fry onions, pancakes, meat, and anything else that takes some higher heat. I chose canola because it has a neutral flavor and a fairly good omega-3 content. Plus it was cheap.&#xD;&#xA;&#xD;&#xA;I also have some white truffle, walnut, and sesame in the fridge for finishing. They aren't used terribly often, and a bit goes a long way. Also: butter. Although it isn't really an oil, I use lots of butter/ghee(clarified butter) in my cooking. Good one to make sure you always have on hand." />
  <row Id="13285" PostHistoryTypeId="2" PostId="6610" RevisionGUID="9f74861d-cd88-45c5-9d02-44feb5053abd" CreationDate="2010-09-02T18:41:28.677" UserId="641" Text="Olive extra virgin and sunflower. Same here. Make sure the olive oil is extra virgin though, for flavor and use sparingly." />
  <row Id="13286" PostHistoryTypeId="2" PostId="6611" RevisionGUID="9d3723a9-249c-4139-9368-80b9cff54956" CreationDate="2010-09-02T18:42:04.787" UserId="41" Text="At a bare minimum, you'll want at least one &quot;flavoured&quot; and one &quot;unflavoured&quot; oil.&#xD;&#xA;&#xD;&#xA;Olive oil is definitely the most common choice for a flavoured oil, and sunflower/peanut/canola oil all have pretty neutral flavours (not to mention similar smoke points).&#xD;&#xA;&#xD;&#xA;Note that for good flavour you'll want *extra virgin* olive oil, which also makes it unsuitable for frying/sautéing at high temperatures.&#xD;&#xA;&#xD;&#xA;So I would say that you already have the minimum requirement.  That said, even the &quot;unflavoured&quot; oils have subtly different flavour characteristics due to their different fat contents, and you'll want to take this into consideration if you like to cook in ethnic cuisines.  A short list (and keep in mind that this is partially subjective):&#xD;&#xA;&#xD;&#xA;  * Peanut oil: Asian cuisine, Mexican cuisine (high-temperature frying)&#xD;&#xA;  * Sesame oil: Asian cuisine (stir-fry or deep-fry [refined only])&#xD;&#xA;  * Olive oil: Italian cuisine, French cuisine (low-temp)&#xD;&#xA;  * Sunflower or Canola oil: American cuisine, esp. deep-frying" />
  <row Id="13287" PostHistoryTypeId="2" PostId="6612" RevisionGUID="72e7d845-bbf2-463d-9880-27a3a5f6629e" CreationDate="2010-09-02T18:42:34.410" UserId="1259" Text="We often have much more than two, but I'd say the two you really need are olive oil and some form of vegetable oil (vegetable, cannola, sunflower). The second type will often have a higher smoke point than olive oil. I find olive oil has much more flavor than vegetable or cannola oil. Olive oil is often used in dressings as well. &#xD;&#xA;&#xD;&#xA;Once you start to get in to more specific dishes, you may find the number baloons from two though. Sesame oil for asian food, peanut oil for deep frying, a nice evoo for salads. I think we have about 6 different types of oil, but we mostly just use olive and cannola. " />
  <row Id="13288" PostHistoryTypeId="5" PostId="6611" RevisionGUID="bbb33250-fe5a-4321-b73b-e3ddd612ce61" CreationDate="2010-09-02T18:47:55.070" UserId="41" Comment="added 146 characters in body" Text="At a bare minimum, you'll want at least one &quot;flavoured&quot; and one &quot;unflavoured&quot; oil.&#xD;&#xA;&#xD;&#xA;Olive oil is definitely the most common choice for a flavoured oil, and sunflower/peanut/canola oil all have pretty neutral flavours (not to mention similar smoke points).&#xD;&#xA;&#xD;&#xA;Note that for good flavour you'll want *extra virgin* olive oil, which also makes it unsuitable for frying/sautéing at high temperatures.&#xD;&#xA;&#xD;&#xA;So I would say that you already have the minimum requirement.  That said, even the &quot;unflavoured&quot; oils have subtly different flavour characteristics due to their different fat contents, and you'll want to take this into consideration if you like to cook in ethnic cuisines.  A short list (and keep in mind that this is partially subjective):&#xD;&#xA;&#xD;&#xA;  * Peanut oil: Asian cuisine, Mexican cuisine (high-temperature frying)&#xD;&#xA;  * Sesame oil: Asian cuisine (stir-fry or deep-fry [refined only])&#xD;&#xA;  * Olive oil: Italian cuisine, French cuisine (low-temp)&#xD;&#xA;  * Sunflower or Canola oil: American cuisine, esp. deep-frying&#xD;&#xA;  * Grape seed oil: Decent substitute for any of the other oils&#xD;&#xA;  * Walnut/almond oil: Great for fried desserts (watch the smoke point though)." />
  <row Id="13289" PostHistoryTypeId="2" PostId="6613" RevisionGUID="bc3c379b-67eb-4bf9-a1da-0f184b3811f3" CreationDate="2010-09-02T18:49:04.023" UserId="2239" Text="After the dough has been rolled and stretched, dock the dough. You can buy a fancy docker (a 'spikey' rolling pin type device) but unless you make lots of pizzas, it seems silly to have a specialized tool. A fork will work just fine.&#xD;&#xA;&#xD;&#xA;I must admit, I've been caught with a fork in each hand &quot;drumming,&quot; dancing, and singing whilst making pizza.  :)" />
  <row Id="13290" PostHistoryTypeId="2" PostId="6614" RevisionGUID="8cb2dd6e-eb9a-4e1c-9674-b8588ff14f4a" CreationDate="2010-09-02T18:50:22.393" UserId="1393" Text="Yes, you can freeze either the wrappers or the pre-made rolls and they will work fine. The wrappers I buy are typically frozen." />
  <row Id="13291" PostHistoryTypeId="5" PostId="6612" RevisionGUID="6caf8143-b7cd-474e-9fc7-ecd58bae4bc0" CreationDate="2010-09-02T18:51:35.980" UserId="1393" Comment="typo" Text="We often have much more than two, but I'd say the two you really need are olive oil and some form of vegetable oil (vegetable, cannola, sunflower). The second type will often have a higher smoke point than olive oil. I find olive oil has much more flavor than vegetable or cannola oil. Olive oil is often used in dressings as well. &#xD;&#xA;&#xD;&#xA;Once you start to get in to more specific dishes, you may find the number balloons from two though. Sesame oil for asian food, peanut oil for deep frying, a nice evoo for salads. I think we have about 6 different types of oil, but we mostly just use olive and cannola. " />
  <row Id="13292" PostHistoryTypeId="2" PostId="6615" RevisionGUID="7d878b5a-18da-43f8-a740-7391a2666892" CreationDate="2010-09-02T19:15:27.780" UserId="1236" Text="I've actually come to find lately that [grape seed oil][1] is extremely versatile.  It has a very light, mild flavor, and when used in cooking you almost can't taste it at all.  When used in its &quot;raw&quot; state, the flavor is a little nutty, and makes a very nice addition to salads/dressings.  I've used it to make a basil infusion that was great.  And, with a very high smoke point, it's safe to use for frying and sauteing.  &#xD;&#xA;&#xD;&#xA;I now use grapeseed oil in place of olive *and* vegetable oils in a whole lot of recipes.  It's become my go-to oil lately.  &#xD;&#xA;&#xD;&#xA;If I had to have **only** two oils in my kitchen, they would be an olive oil, and grape seed oil.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Grape_seed_oil" />
  <row Id="13293" PostHistoryTypeId="5" PostId="6604" RevisionGUID="d62d7fb1-e77c-42f6-8d2c-b9c694da81bf" CreationDate="2010-09-02T19:25:00.170" UserId="27" Comment="added 65 characters in body" Text="I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring rolls would contain : &#xD;&#xA;&#xD;&#xA; - shrimp&#xD;&#xA; - pork&#xD;&#xA; - carrots&#xD;&#xA; - mushrooms&#xD;&#xA; - onions&#xD;&#xA; - eggs&#xD;&#xA; - vermicelli noodles " />
  <row Id="13294" PostHistoryTypeId="2" PostId="6616" RevisionGUID="1bdd6ba8-612c-4bb2-9b7f-13dab621d1e3" CreationDate="2010-09-02T19:33:05.883" UserId="1184" Text="We have been smoking salmon in an electric smoker for about 6 months now, using  a dry rub brine recipe containing salt, brown sugar, garlic and other flavorings (sometimes brandy, sometimes smoked red pepper powder).  We have tried to adjust the temperature and time to gain a safe, but moist and smoky tasting end result.  We have been using mesquite wood chips. I have read that the authentic way to smoke meat is very slow over a smoky fire and can last longer than what is possible in a commercial smoker. How can I achieve the best results with my smoker? " />
  <row Id="13295" PostHistoryTypeId="1" PostId="6616" RevisionGUID="1bdd6ba8-612c-4bb2-9b7f-13dab621d1e3" CreationDate="2010-09-02T19:33:05.883" UserId="1184" Text="Best Practices for Smoking Salmon in a commercial smoker?" />
  <row Id="13296" PostHistoryTypeId="3" PostId="6616" RevisionGUID="1bdd6ba8-612c-4bb2-9b7f-13dab621d1e3" CreationDate="2010-09-02T19:33:05.883" UserId="1184" Text="&lt;salmon&gt;&lt;smoking&gt;" />
  <row Id="13297" PostHistoryTypeId="2" PostId="6617" RevisionGUID="5ece9c71-4dc7-4b22-a27c-63ba9292d08b" CreationDate="2010-09-02T20:13:07.357" UserDisplayName="daniel" Text="I am projecting here, perhaps, but I _think_ the question you're asking is &quot;why doesn't my salmon come out moist and succulent like what I get at the store?&quot;&#xD;&#xA;&#xD;&#xA;A couple reasons.&#xD;&#xA;&#xD;&#xA;First: you want to properly cure the salmon for at _least_ 24 hours beforehand. 36 is better. To cure, you will need two whole sides of salmon (or one cut in half), with the skin on. Rub your cure into the flesh--so 2:1 salt:sugar, plus whatever other spices you care to use. The addition of brandy sounds lovely; I like tequila or a nice peaty/smoky Scotch myself, or maple syrup (but obviously nix the sugar if you're doing that). Place the two pieces together, flesh to flesh, optionally including herbs between. Wrap _very_ tightly in plastic, completely sealed, bung into your fridge to let it cure.&#xD;&#xA;&#xD;&#xA;Second: when the fish is cured, remove from the wrap, rinse off the cure.&#xD;&#xA;&#xD;&#xA;Third: time to smoke. If you want dry and flaky, hot smoke--this seems to be what you're doing and what you don't like. Therefore, it's cold smoke time. The two basic ways to do this are either to add LOTS of trays of ice to the smoker itself, or to route the smoke through a cooler filled with ice and then back into your smoking chamber. A quick Google should provide you with diagrams for doing so.&#xD;&#xA;&#xD;&#xA;Do not over-smoke. Fish picks up flavours quite readily, and will dry out if oversmoked, even if cold. Really for salmon I don't think you need much more than 20 minutes of cold smoke. " />
  <row Id="13298" PostHistoryTypeId="2" PostId="6618" RevisionGUID="a3c02d2b-4908-45bf-8389-ba91096ff05e" CreationDate="2010-09-02T20:17:33.107" UserId="220" Text="Crumbled tofu is the main ingredient in what's often called &quot;eggless-salad,&quot; or sometimes &quot;tofu paté.&quot;  Recipes abound, [here][1] is a simple one.&#xD;&#xA;&#xD;&#xA;Basically you add some Veganaise (vegan mayo), mustard, onions, turmeric and whatever else you want. Options are endless. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegweb.com/index.php?topic=31733.0" />
  <row Id="13299" PostHistoryTypeId="16" PostId="6618" RevisionGUID="a3c02d2b-4908-45bf-8389-ba91096ff05e" CreationDate="2010-09-02T20:17:33.107" UserId="-1" />
  <row Id="13300" PostHistoryTypeId="2" PostId="6619" RevisionGUID="8f1d16c8-3b34-4985-86a8-3aff02b39d8e" CreationDate="2010-09-02T20:23:48.757" UserId="1393" Text="Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern turducken), and to create consistently shaped and sized portions for even cooking.&#xD;&#xA;&#xD;&#xA;My question is whether there are any known vegetarian applications for this enzyme? Has it been used with say, tofu, eggs, or cheese? Is there a way to combine it with another protein to get it to glue lower protein things like most vegetables?" />
  <row Id="13301" PostHistoryTypeId="1" PostId="6619" RevisionGUID="8f1d16c8-3b34-4985-86a8-3aff02b39d8e" CreationDate="2010-09-02T20:23:48.757" UserId="1393" Text="Are there any vegetarian applications for transglutaminase (&quot;meat glue&quot;)?" />
  <row Id="13302" PostHistoryTypeId="3" PostId="6619" RevisionGUID="8f1d16c8-3b34-4985-86a8-3aff02b39d8e" CreationDate="2010-09-02T20:23:48.757" UserId="1393" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="13303" PostHistoryTypeId="2" PostId="6620" RevisionGUID="02d9df6d-78a3-447e-b30b-f404125458f2" CreationDate="2010-09-02T20:28:30.620" UserId="1393" Text="There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?&#xD;&#xA;&#xD;&#xA;This was asked on [Dave Arnold's Cooking Issues podcast][1], and I'm not sure they landed on a solid answer.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/us/podcast/cooking-issues-mp3-heritage/id380317598" />
  <row Id="13304" PostHistoryTypeId="1" PostId="6620" RevisionGUID="02d9df6d-78a3-447e-b30b-f404125458f2" CreationDate="2010-09-02T20:28:30.620" UserId="1393" Text="Ways to reduce the heat of a chili pepper?" />
  <row Id="13305" PostHistoryTypeId="3" PostId="6620" RevisionGUID="02d9df6d-78a3-447e-b30b-f404125458f2" CreationDate="2010-09-02T20:28:30.620" UserId="1393" Text="&lt;chilies&gt;&lt;peppers&gt;" />
  <row Id="13306" PostHistoryTypeId="2" PostId="6621" RevisionGUID="14f9565a-9a3c-4f0f-a5b2-a9001f978fb9" CreationDate="2010-09-02T20:51:52.423" UserId="2047" Text="A bleach solution will neutralize the capsaicin (or at least, make it water-soluble). Making the pepper edible after that may be another issue, though . . .&#xD;&#xA;&#xD;&#xA;Disclaimer: don't actually try this" />
  <row Id="13307" PostHistoryTypeId="2" PostId="6622" RevisionGUID="a1d9710e-d18e-46c6-9af6-f1fa952d0e5c" CreationDate="2010-09-02T21:01:20.143" UserId="145" Text="Olive oil is a must have in a Kitchen.  The only other type of oil that you want to keep is something with a neutral flavor and high smoke point.  I recommend Canola oil or Vegetable oil." />
  <row Id="13308" PostHistoryTypeId="5" PostId="6621" RevisionGUID="f383f0b9-1d24-4ab6-ab43-b369210f9069" CreationDate="2010-09-02T21:01:21.493" UserId="2047" Comment="added 282 characters in body" Text="A bleach solution will neutralize the capsaicin (or at least, make it water-soluble). Making the pepper edible after that may be another issue, though . . .&#xD;&#xA;(Disclaimer: don't actually try this)&#xD;&#xA;&#xD;&#xA;A safer way to draw oil out of the peppers may be to soak them in alcohol first. Unfortunately, anything that will extract capsaicin will also extract the other flavorful (but non-hot) oils from the pepper. You may end up with a less spicy pepper, but it may also be less tasty." />
  <row Id="13309" PostHistoryTypeId="2" PostId="6623" RevisionGUID="d12e80ef-7ce9-4e90-95e4-7eb236db326e" CreationDate="2010-09-02T21:03:54.743" UserId="1101" Text="I grew up on mustard potato salad and prefer it to the mayonnaise variety. It usually has some mayo in it, but you could adjust the recipe and omit it." />
  <row Id="13310" PostHistoryTypeId="2" PostId="6624" RevisionGUID="8860fd5a-ba08-4ea1-bc02-3352ca3db8d9" CreationDate="2010-09-02T21:30:09.033" UserId="67" Text="&gt; If you're looking for a 'must keep on&#xD;&#xA;&gt; hand' list -- a mild oil, extra virgin&#xD;&#xA;&gt; olive oil and butter will get you&#xD;&#xA;&gt; through most anything. Add shortening&#xD;&#xA;&gt; if you like baking, and sesame oil if&#xD;&#xA;&gt; you like to cook asian food, and&#xD;&#xA;&gt; you'll be prepared for most anything.&#xD;&#xA;&#xD;&#xA;For the justification see [my response to What oil or fat to use for different purposes?][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/701/what-oil-or-fat-to-use-for-different-purposes/706#706" />
  <row Id="13311" PostHistoryTypeId="6" PostId="701" RevisionGUID="ca6bee03-3eac-4901-aa53-649302243f44" CreationDate="2010-09-02T21:31:34.010" UserId="67" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;frying&gt;&lt;oil&gt;&lt;fats&gt;" />
  <row Id="13312" PostHistoryTypeId="5" PostId="6491" RevisionGUID="5a88287b-545b-4d2d-81e6-bdf209fd37d8" CreationDate="2010-09-02T21:33:51.417" UserId="1393" Comment="seive -&gt; sieve" Text="I use a sieve that can hang over the sink.&#xD;&#xA;&#xD;&#xA;Put the spinach in the sieve. On top of the spinach put a solid bowl, and in the bowl goes some weight. I generally use whatever dry stuff I have lying around, which is normally lentils.&#xD;&#xA;You can use blind baking thingies if you have them.&#xD;&#xA;&#xD;&#xA;Wait for about 15 minutes." />
  <row Id="13313" PostHistoryTypeId="2" PostId="6625" RevisionGUID="96f91390-12e4-43a9-a867-b39a59c7d43d" CreationDate="2010-09-02T21:35:03.970" UserId="2309" Text="In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods.&#xD;&#xA;" />
  <row Id="13314" PostHistoryTypeId="2" PostId="6626" RevisionGUID="5b0b9906-514f-40ed-85e7-033356fd4484" CreationDate="2010-09-02T21:47:14.537" UserId="364" Text="I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, from --Buffalo, NY-- even approves of this method.) &#xD;&#xA;&#xD;&#xA;The problem is that my results are not consistent. The first time I made them, they were perfect - they tasted just as though they'd been fried. The second time, they were *way* over-cooked. And the third time, I could not get them done enough, even after nearly tripling the cook time. &#xD;&#xA;&#xD;&#xA;Here's what I'm doing...&#xD;&#xA;&#xD;&#xA; - Remove wings from refrigerator about 30 minutes before baking. &#xD;&#xA; - Preheat oven to 425 F.&#xD;&#xA; - Pluck out any feather bits remaining in the wings. &#xD;&#xA; - Use a knife to separate the full wing into little drumstick pieces (one length of bone) and little wing pieces (remaining two lengths of bone). &#xD;&#xA; - Line up the pieces on a baking sheet. I didn't have very much space between them. (Is there recommended spacing?)&#xD;&#xA; - Bake for 45 minutes.&#xD;&#xA; - Toss with desired hot sauce (I used Frank's Red Hot Wing Sauce).&#xD;&#xA;&#xD;&#xA;Does the cook time change depending on how many wings you're cooking? Is there a certain size wing that works better? Should I be making sure the wings are room temperature before baking them? I can imagine endless factors that could be causing my poor results. " />
  <row Id="13315" PostHistoryTypeId="1" PostId="6626" RevisionGUID="5b0b9906-514f-40ed-85e7-033356fd4484" CreationDate="2010-09-02T21:47:14.537" UserId="364" Text="Trouble with Baked Chicken Wings" />
  <row Id="13316" PostHistoryTypeId="3" PostId="6626" RevisionGUID="5b0b9906-514f-40ed-85e7-033356fd4484" CreationDate="2010-09-02T21:47:14.537" UserId="364" Text="&lt;baking&gt;&lt;chicken&gt;" />
  <row Id="13317" PostHistoryTypeId="2" PostId="6627" RevisionGUID="dd84b221-00a8-403e-be19-15cd88467830" CreationDate="2010-09-02T22:07:02.010" UserDisplayName="daniel" Text="45 _minutes_???&#xD;&#xA;&#xD;&#xA;You are cooking for way, way, _way_ too long. Unless we're talking Flintstonian sized wings here. Whole bone-in breasts won't even take more than 1/2 hour at that temperature. No way would wings need that long." />
  <row Id="13318" PostHistoryTypeId="2" PostId="6628" RevisionGUID="004f1d24-4586-49c9-b24e-5822a6485dc5" CreationDate="2010-09-02T22:10:07.840" UserDisplayName="daniel" Text="I'm _relatively_ certain that transglutaminase will only bond proteins found in animal flesh or products (it is used sometimes to make milk seem creamier, for example).&#xD;&#xA;&#xD;&#xA;I'm pretty certain, also, that it's derived from animals making it unsuitable for vegetarian applications." />
  <row Id="13319" PostHistoryTypeId="2" PostId="6629" RevisionGUID="049e1c19-be05-4560-b504-d6fed178676d" CreationDate="2010-09-02T22:18:40.500" UserId="641" Text="Crank up the oven temp to max. with the oven sheet inside the oven. When the oven is hot, take out the oven sheet and dump the chicken on it (it will sizzle). Depending on the size and preferred doneness, cook for 15-25 min. If your chicken pieces are of different sizes, first cook the bigger pieces and add the rest halfway.&#xD;&#xA;&#xD;&#xA;If you have a thermometer, when it hits 72ºC (160F) take it out (carryover must take it to 75ºC - 165F)" />
  <row Id="13320" PostHistoryTypeId="2" PostId="6630" RevisionGUID="442c6304-c510-4be8-9ca3-e0f417b20a4a" CreationDate="2010-09-02T22:18:58.243" UserId="60" Text="I agree with roux, 45 minutes is insanely long at 425. I bake chicken _breasts_ at 400 for 25 minutes tops.&#xD;&#xA;&#xD;&#xA;How reliable is your oven? Are you sure that your oven is actually 425 when you think it's 425? You can buy a little thermometer to hang from the rack, I have one of these in my oven at all times. (My oven is off by 75 degrees).&#xD;&#xA;&#xD;&#xA;BTW, unless you're opposed to frying, you don't _need_ to deep fry them. You could pan fry them in 1/4&quot;-1/2&quot; of oil 3-4 mins on one side, 2-3 mins on the other, then finish them in the oven at 400 F for 10-15 minutes. This will give you that crispy exterior without completely toasting it. It also helps to place them on a wire rack set in a baking pan so that the oil can drip off them while they bake.&#xD;&#xA;&#xD;&#xA;With wings you don't really need to let them get to room temperature for cooking, they heat up rather quickly.&#xD;&#xA;&#xD;&#xA;Regarding your sauce, I find that Franks &quot;wing sauce&quot; is kinda meh compared to the real thing. The real thing is simply equal parts melted butter and Frank's Red Hot sauce. The &quot;wing sauce&quot; uses some margarine-esque oily compound in place of butter." />
  <row Id="13321" PostHistoryTypeId="2" PostId="6631" RevisionGUID="ff2bc798-4f7a-4673-a49b-39606726174b" CreationDate="2010-09-02T23:06:04.673" UserId="41" Text="The key to oven-cooked chicken wings is, basically, **don't rely on the oven to do all the cooking for you!**  It won't get them anywhere *near* crispy enough.  Bake too long and they'll dry out, too short and they'll be soggy.  You can't win that way!&#xD;&#xA;&#xD;&#xA;Here's how I prepare &quot;baked&quot; chicken wings.  Once I learned this preparation method I *never* went back, not even to frying!&#xD;&#xA;&#xD;&#xA;  1. Pull out your steamer or steaming basket.&#xD;&#xA;&#xD;&#xA;  2. While your steaming apparatus is coming up to temp, split and trim the wings as you normally would.&#xD;&#xA;&#xD;&#xA;  3. Steam the wings for 10 minutes.  Don't crowd them - make sure you allow for proper airflow.  Steam in batches if necessary.&#xD;&#xA;&#xD;&#xA;  4. Get out a cookie sheet and cover it with something to catch any drippings (paper towel is fine).  Then put one or two oven racks on top and lay the steamed wings on that.  You need this to allow the grease to fall, and you need the cookie sheet covered below the rack because if you let those juices fall directly onto the sheet, they'll boil and burn during the baking process and leave a nasty bitter taste.&#xD;&#xA;&#xD;&#xA;  5. Season the now-moist wings on both sides (while on the rack, on the covered cookie sheet).  A liberal amount of salt and pepper is the foundation.  For general flavour, I generally add garlic powder and paprika as well.  If you like a smokier flavour, substitute smoked paprika, and if you want hot wings, add some ground hot pepper or chili powder (I like to use approximately equal amounts of cayenne, ancho, and chipotle).&#xD;&#xA;&#xD;&#xA;  6. Place the entire rack as-is in the **refrigerator** and cool for **at least one hour.**  This is crucial, it will help to &quot;set&quot; the wings, locking in the juices and seasoning and making for a much crispier *and* juicier result at the very end.&#xD;&#xA;&#xD;&#xA;  7. Preheat the oven to 425° F (220° C).&#xD;&#xA;&#xD;&#xA;  8. Remove the rack from the refrigerator, remove the paper towel covering the cookie sheet (don't forget to do this!), and place in the oven.&#xD;&#xA;&#xD;&#xA;  9. Bake for 20 minutes, then turn and bake for another 20 minutes.  It may seem like this is going to dry them out.  It won't.  It will crisp them up perfectly.  You'll see.&#xD;&#xA;&#xD;&#xA;  10. While you're baking the wings on the second side, start making the sauce.  Your basic hot wing sauce (which should be hot &quot;enough&quot; but still tolerable for most palates) is equal amounts of Frank's red hot (**not** the wing sauce) and melted butter.  The butter serves two purposes; it cuts some of the heat (for those who can't stand it) and it helps to bind the sauce to the wings when you mix them, helping to bring together all the flavours and prevent sogginess.  For more heat, just up the ratio of Frank's to butter.&#xD;&#xA;&#xD;&#xA;  11. Add your own twists to the sauce as you like; I like to do this with additional garlic &amp; smoked paprika, sage, brown sugar, Worcestershire sauce, and a thickener (usually corn starch).  But that's just one of a thousand recipes; some people stick to the basic hot sauce, other people add an Asian twist... this is entirely up to you.&#xD;&#xA;&#xD;&#xA;  12. Make sure you've got the sauce up to a nice smooth emulsion and then toss the wings and sauce together.&#xD;&#xA;&#xD;&#xA;  13. Serve with chopped carrots and celery, blue cheese dip, and plenty of beer." />
  <row Id="13322" PostHistoryTypeId="2" PostId="6632" RevisionGUID="321df677-7e41-4d5f-ab70-5bc626b5da29" CreationDate="2010-09-02T23:14:50.693" UserId="1129" Text="I want to pan-fry a burger tonight, but I don't want the smoke or smell in the house (we don't have a range hood, just an anemic exhaust fan that dates from the Truman administration).  I considered grilling, but I don't want the trouble of cleaning up the grill.&#xD;&#xA;&#xD;&#xA;So, in true mashup form, I figured I could combine the two and heat the cast iron skillet outside on top of my chimney starter.&#xD;&#xA;&#xD;&#xA;Is this okay?  I've seen people sear tuna above a chimney starter, but I haven't heard of using it like a campfire.  &#xD;&#xA;&#xD;&#xA;Cooking-wise, I don't care too much about having the heat concentrated in the middle of the pan - I'm more concerned about unwittingly damaging the seasoning on the pan or something." />
  <row Id="13323" PostHistoryTypeId="1" PostId="6632" RevisionGUID="321df677-7e41-4d5f-ab70-5bc626b5da29" CreationDate="2010-09-02T23:14:50.693" UserId="1129" Text="Is it safe to use a cast iron skillet over a chimney starter?" />
  <row Id="13324" PostHistoryTypeId="3" PostId="6632" RevisionGUID="321df677-7e41-4d5f-ab70-5bc626b5da29" CreationDate="2010-09-02T23:14:50.693" UserId="1129" Text="&lt;grilling&gt;&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="13325" PostHistoryTypeId="2" PostId="6633" RevisionGUID="45911ddc-815e-4dd0-8f98-765da397cbd6" CreationDate="2010-09-02T23:23:50.697" UserId="1393" Text="I don't think you will hurt the pan, cast iron skillets can take a lot of heat. I think the biggest risk is that you are building a kind of dangerous tower. If you were to somehow knock it over you could hurt yourself badly." />
  <row Id="13326" PostHistoryTypeId="2" PostId="6634" RevisionGUID="85d3a2a6-032f-4eef-b081-fe3566ffd1e9" CreationDate="2010-09-02T23:29:39.087" UserId="446" Text="This link is the [preparation](http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html).&#xD;&#xA;This link is the [blah, blah, blah](http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html) about why it works. &#xD;&#xA;&#xD;&#xA;I have never found better baked wings than these but aaronuts are close second." />
  <row Id="13327" PostHistoryTypeId="2" PostId="6635" RevisionGUID="2dccc26c-f170-44e6-b1ed-721627afad05" CreationDate="2010-09-02T23:37:45.670" UserId="1670" Text="One oil with a high smoke point, plus any with flavors you like.&#xD;&#xA;&#xD;&#xA;I keep:&#xD;&#xA;&#xD;&#xA;* peanut or canola oil&#xD;&#xA;* extra virgin olive oil &#xD;&#xA;* sesame oil&#xD;&#xA;&#xD;&#xA;and sometime a small quantity of something else if a recipe called for it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Other fats on hand include:&#xD;&#xA;&#xD;&#xA;* butter&#xD;&#xA;* schmaltz (skimmed from a chicken pot left to cool, rewarmed, poured into ice cube trays to freeze and kept in a baggie in the freezer)&#xD;&#xA;* bacon fat (poured hot from the pan into a jar by the stove; mostly used for seasoning my cast iron, but also for flavor)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13328" PostHistoryTypeId="2" PostId="6636" RevisionGUID="afb8a6f5-0e5d-4191-8708-e94844eca420" CreationDate="2010-09-03T00:12:00.507" Text="I sometimes make sauces that use tomato paste. The problem is that usually I need only one or two tablespoons and I don't know what to do with the rest of the can. The smallest can I could find is 6 oz. and while it only costs 50 cents, I hate the thought of the rest going to waste. It's also not particularly flavorful.&#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="13329" PostHistoryTypeId="1" PostId="6636" RevisionGUID="afb8a6f5-0e5d-4191-8708-e94844eca420" CreationDate="2010-09-03T00:12:00.507" Text="What do you do with left over tomato paste?" />
  <row Id="13330" PostHistoryTypeId="3" PostId="6636" RevisionGUID="afb8a6f5-0e5d-4191-8708-e94844eca420" CreationDate="2010-09-03T00:12:00.507" Text="&lt;sauce&gt;&lt;tomatoes&gt;&lt;leftovers&gt;" />
  <row Id="13331" PostHistoryTypeId="16" PostId="6636" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T00:14:23.603" UserId="60" />
  <row Id="13332" PostHistoryTypeId="2" PostId="6637" RevisionGUID="32465ef4-682d-40e5-a6df-329310defafc" CreationDate="2010-09-03T00:21:36.003" UserId="285" Text="This isn’t really an answer to your question, but I have found that [Amore brand tomato paste][1] has better flavor than canned tomato pastes and it comes in a resealable metal tube, which you can store in the refrigerator and take out whenever you need a tablespoon or two of tomato paste. It’s also more expensive than canned tomato pastes but you actually get the opportunity to use all of it rather than just a spoonful or two.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amorebrand.com/products/tomato.shtml" />
  <row Id="13333" PostHistoryTypeId="16" PostId="6637" RevisionGUID="32465ef4-682d-40e5-a6df-329310defafc" CreationDate="2010-09-03T00:21:36.003" UserId="-1" />
  <row Id="13334" PostHistoryTypeId="5" PostId="6637" RevisionGUID="cfac19cb-a736-4866-9d18-860b573f7a0a" CreationDate="2010-09-03T00:26:57.807" UserId="285" Comment="+ATK" Text="This isn’t really an answer to your question, but I have found that [Amore brand tomato paste][1] has better flavor than canned tomato pastes and it comes in a resealable metal tube, which you can store in the refrigerator and take out whenever you need a tablespoon or two of tomato paste. It’s also more expensive than canned tomato pastes but you actually get the opportunity to use all of it rather than just a spoonful or two.&#xD;&#xA;&#xD;&#xA;[America’s Test Kitchen][2] reviewed tomato pastes (subscription required link) and came to the same conclusion: &#xD;&#xA;&gt;Sold in a 4 1/2-ounce tube and priced at $2.49 (considerably higher than other tomato pastes), Amore Tomato Paste shined in our initial from-the-tube tasting—no cooking, no sauce. Tasters described the product as “intense” and “fresh,” which may be because of the fat it contains. It also scored points because of its tube packaging. Just squeeze out what you need and store the rest in the fridge. No fuss, no waste.&#xD;&#xA;&#xD;&#xA;  [1]: http://amorebrand.com/products/tomato.shtml&#xD;&#xA;  [2]: http://www.americastestkitchen.com/taste-tests/detail.php?docid=9856" />
  <row Id="13335" PostHistoryTypeId="2" PostId="6638" RevisionGUID="56a5d907-19e6-4d3d-9b0b-a8702af5ec82" CreationDate="2010-09-03T00:45:08.757" UserId="1550" Text="I've always heard that you should wait for water to boil before adding pasta/perogies/vegetables/etc.  What is the reason for this? Is it because it reaches boiling point faster?  If so, why?" />
  <row Id="13336" PostHistoryTypeId="1" PostId="6638" RevisionGUID="56a5d907-19e6-4d3d-9b0b-a8702af5ec82" CreationDate="2010-09-03T00:45:08.757" UserId="1550" Text="Why wait for water to boil?" />
  <row Id="13337" PostHistoryTypeId="3" PostId="6638" RevisionGUID="56a5d907-19e6-4d3d-9b0b-a8702af5ec82" CreationDate="2010-09-03T00:45:08.757" UserId="1550" Text="&lt;boiling&gt;" />
  <row Id="13338" PostHistoryTypeId="5" PostId="6626" RevisionGUID="f354e15e-ca68-4d66-9728-8b9bf6ace4f9" CreationDate="2010-09-03T00:47:33.367" UserId="364" Comment="added 219 characters in body" Text="I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, from --Buffalo, NY-- even approves of this method.) &#xD;&#xA;&#xD;&#xA;The problem is that my results are not consistent. The first time I made them, they were perfect - they tasted just as though they'd been fried. The second time, they were *way* over-cooked. And the third time, I could not get them done enough, even after nearly tripling the cook time. &#xD;&#xA;&#xD;&#xA;Here's what I'm doing...&#xD;&#xA;&#xD;&#xA; - Remove wings from refrigerator about 30 minutes before baking. &#xD;&#xA; - Preheat oven to 425 F.&#xD;&#xA; - Pluck out any feather bits remaining in the wings. &#xD;&#xA; - Use a knife to separate the full wing into little drumstick pieces (one length of bone) and little wing pieces (remaining two lengths of bone). &#xD;&#xA; - Line up the pieces on a baking sheet. I didn't have very much space between them. (Is there recommended spacing?)&#xD;&#xA; - Bake for 45 minutes.&#xD;&#xA; - Toss with desired hot sauce (I used Frank's Red Hot Wing Sauce).&#xD;&#xA;&#xD;&#xA;Does the cook time change depending on how many wings you're cooking? Is there a certain size wing that works better? Should I be making sure the wings are room temperature before baking them? I can imagine endless factors that could be causing my poor results. &#xD;&#xA;&#xD;&#xA;EDIT: I'm not deep frying b/c I don't want to buy another appliance - my kitchen is about as bit as the monitor you're looking at. Maybe a little bigger, but not much. Anyway, it's about having space for appliances." />
  <row Id="13339" PostHistoryTypeId="2" PostId="6639" RevisionGUID="0238fd9a-b6fa-4f18-b40b-7887ad6abe51" CreationDate="2010-09-03T00:53:33.593" UserId="60" Text="The primary reason is for accuracy and reliability in cooking times. Boiling water is guaranteed (not accounting for altitude) to be at 212 F (100 C). With a set temperature you can then say things like &quot;boil X for 9 minutes&quot; with a very high measure of confidence.&#xD;&#xA;&#xD;&#xA;You certainly _can_ cook things in the water as you go, but it's going to be a lot more hit-and-miss. Pasta, for example, will begin to cook _before_ it reaches the boiling point. You would need to measure the temperature, and check the pasta regularly to determine when it was done. You can't give someone an accurate cooking time with this method either. The time it takes for water to boil will vary greatly with stove heat output, pot size &amp; shape, and the amount of water." />
  <row Id="13340" PostHistoryTypeId="6" PostId="3135" RevisionGUID="e929e985-dc7d-40ab-b1bf-2fa857f7174f" CreationDate="2010-09-03T01:12:43.713" UserId="41" Comment="edited tags" Text="&lt;herbs&gt;&lt;mint&gt;&lt;culinary-uses&gt;" />
  <row Id="13341" PostHistoryTypeId="6" PostId="1418" RevisionGUID="08e604f5-f529-4176-ba66-599e5659f7da" CreationDate="2010-09-03T01:13:39.750" UserId="41" Comment="edited tags" Text="&lt;pork&gt;&lt;culinary-uses&gt;" />
  <row Id="13342" PostHistoryTypeId="6" PostId="5763" RevisionGUID="06b2ade0-e7ec-49e4-a086-e3b365801d84" CreationDate="2010-09-03T01:14:01.497" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;barbecue-sauce&gt;" />
  <row Id="13343" PostHistoryTypeId="6" PostId="5803" RevisionGUID="c6d364d0-db16-449a-9e99-109dcea90434" CreationDate="2010-09-03T01:14:59.323" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;fats&gt;&lt;stock&gt;&lt;broth&gt;&lt;culinary-uses&gt;" />
  <row Id="13344" PostHistoryTypeId="6" PostId="5531" RevisionGUID="4303747a-5951-410e-bbcc-8ec9c3a2aa6f" CreationDate="2010-09-03T01:15:41.100" UserId="41" Comment="edited tags" Text="&lt;herbs&gt;&lt;culinary-uses&gt;" />
  <row Id="13345" PostHistoryTypeId="6" PostId="3585" RevisionGUID="e44a6d96-250d-4345-bddd-a035ae094117" CreationDate="2010-09-03T01:16:36.810" UserId="41" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;culinary-uses&gt;&lt;syrup&gt;" />
  <row Id="13346" PostHistoryTypeId="6" PostId="6591" RevisionGUID="64641b7a-d684-4a63-9bb1-33728d85856f" CreationDate="2010-09-03T01:17:08.710" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;tofu&gt;" />
  <row Id="13347" PostHistoryTypeId="2" PostId="6640" RevisionGUID="e9d3613c-98a9-4f82-b3f2-b9d891a142c4" CreationDate="2010-09-03T01:18:12.030" UserId="1502" Text="I always **freeze it**. &#xD;&#xA;&#xD;&#xA;(zip-lock freezer bags, although at the price your quoting, wasting it might almost be cheaper :) )" />
  <row Id="13348" PostHistoryTypeId="16" PostId="6640" RevisionGUID="e9d3613c-98a9-4f82-b3f2-b9d891a142c4" CreationDate="2010-09-03T01:18:12.030" UserId="-1" />
  <row Id="13349" PostHistoryTypeId="6" PostId="6601" RevisionGUID="5bdfa91f-9854-4635-85d2-2557fafd1ba2" CreationDate="2010-09-03T01:18:25.447" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;apples&gt;" />
  <row Id="13350" PostHistoryTypeId="6" PostId="6587" RevisionGUID="184dd6b1-0b7b-4a3b-b3c6-e4aa1674093c" CreationDate="2010-09-03T01:18:44.340" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;culinary-uses&gt;&lt;plums&gt;" />
  <row Id="13351" PostHistoryTypeId="6" PostId="5627" RevisionGUID="5ad01bad-11c5-4a4b-bb73-26ad729a4d25" CreationDate="2010-09-03T01:19:31.903" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;indian-cuisine&gt;&lt;beans&gt;&lt;chickpeas&gt;" />
  <row Id="13352" PostHistoryTypeId="6" PostId="5428" RevisionGUID="fc0b9e3d-5ba5-47b3-a7bd-45f30ab21cba" CreationDate="2010-09-03T01:21:17.233" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;nuts&gt;" />
  <row Id="13353" PostHistoryTypeId="6" PostId="1483" RevisionGUID="79141be5-36b9-439f-99cf-d045cb5222f3" CreationDate="2010-09-03T01:22:32.363" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;culinary-uses&gt;&lt;kohlrabi&gt;" />
  <row Id="13354" PostHistoryTypeId="6" PostId="6636" RevisionGUID="deb4a9cb-6ce4-436c-aaf2-b6a28c9e9f38" CreationDate="2010-09-03T01:22:52.380" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;tomatoes&gt;&lt;culinary-uses&gt;" />
  <row Id="13355" PostHistoryTypeId="2" PostId="6641" RevisionGUID="54de8b84-f859-403c-94d6-f0fa8d63bf49" CreationDate="2010-09-03T01:31:42.780" UserId="1550" Text="I've always heard adding salt to water makes it boil faster.  Is this true?  If so, why?  If not, why do people do it?" />
  <row Id="13356" PostHistoryTypeId="1" PostId="6641" RevisionGUID="54de8b84-f859-403c-94d6-f0fa8d63bf49" CreationDate="2010-09-03T01:31:42.780" UserId="1550" Text="Does adding salt help water boil faster?" />
  <row Id="13357" PostHistoryTypeId="3" PostId="6641" RevisionGUID="54de8b84-f859-403c-94d6-f0fa8d63bf49" CreationDate="2010-09-03T01:31:42.780" UserId="1550" Text="&lt;boiling&gt;" />
  <row Id="13358" PostHistoryTypeId="2" PostId="6642" RevisionGUID="0e830d89-6401-4d56-b4fb-99093232dcaa" CreationDate="2010-09-03T01:37:53.387" UserDisplayName="daniel" Text="No. The amount of salt you would have to add to water to make an appreciable difference is enormous.&#xD;&#xA;&#xD;&#xA;Salt is added to water for various reasons: to season whatever is being cooked in it; to maintain colour; to maintain structural integrity." />
  <row Id="13359" PostHistoryTypeId="5" PostId="6626" RevisionGUID="eb1579e2-d1a6-4307-90e5-2b0893becfc7" CreationDate="2010-09-03T01:39:56.177" UserId="364" Comment="Fixed typo: bit--&gt;big" Text="I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, from --Buffalo, NY-- even approves of this method.) &#xD;&#xA;&#xD;&#xA;The problem is that my results are not consistent. The first time I made them, they were perfect - they tasted just as though they'd been fried. The second time, they were *way* over-cooked. And the third time, I could not get them done enough, even after nearly tripling the cook time. &#xD;&#xA;&#xD;&#xA;Here's what I'm doing...&#xD;&#xA;&#xD;&#xA; - Remove wings from refrigerator about 30 minutes before baking. &#xD;&#xA; - Preheat oven to 425 F.&#xD;&#xA; - Pluck out any feather bits remaining in the wings. &#xD;&#xA; - Use a knife to separate the full wing into little drumstick pieces (one length of bone) and little wing pieces (remaining two lengths of bone). &#xD;&#xA; - Line up the pieces on a baking sheet. I didn't have very much space between them. (Is there recommended spacing?)&#xD;&#xA; - Bake for 45 minutes.&#xD;&#xA; - Toss with desired hot sauce (I used Frank's Red Hot Wing Sauce).&#xD;&#xA;&#xD;&#xA;Does the cook time change depending on how many wings you're cooking? Is there a certain size wing that works better? Should I be making sure the wings are room temperature before baking them? I can imagine endless factors that could be causing my poor results. &#xD;&#xA;&#xD;&#xA;EDIT: I'm not deep frying b/c I don't want to buy another appliance - my kitchen is about as big as the monitor you're looking at. Maybe a little bigger, but not much. Anyway, it's about having space for appliances." />
  <row Id="13360" PostHistoryTypeId="2" PostId="6643" RevisionGUID="25dcbe1d-567e-4f45-8170-1fae86b6fd9c" CreationDate="2010-09-03T01:54:55.133" UserId="2215" Text="No. See: http://itotd.com/articles/521/water-freezing-and-boiling-myths/&#xD;&#xA;&#xD;&#xA;Anecdotal however, I often observed that if you have water close to the boiling point adding salt can make it boil instantly. Not sure why." />
  <row Id="13361" PostHistoryTypeId="6" PostId="4824" RevisionGUID="3d332a04-ff46-4646-b504-2d3b1bf1994b" CreationDate="2010-09-03T01:58:57.523" UserId="364" Comment="edited tags" Text="&lt;egg-whites&gt;" />
  <row Id="13362" PostHistoryTypeId="2" PostId="6644" RevisionGUID="0ce52e1b-4f71-4b67-954d-74cc91242347" CreationDate="2010-09-03T01:59:13.077" UserId="2299" Text="[This question][1] had a response mentioning the 'Steam-Chill-Bake' method.  What is that?  Why would someone cook wings this way?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6626/trouble-with-baked-chicken-wings" />
  <row Id="13363" PostHistoryTypeId="1" PostId="6644" RevisionGUID="0ce52e1b-4f71-4b67-954d-74cc91242347" CreationDate="2010-09-03T01:59:13.077" UserId="2299" Text="What is the 'Steam-Chill-Bake' method of making hot wings?" />
  <row Id="13364" PostHistoryTypeId="3" PostId="6644" RevisionGUID="0ce52e1b-4f71-4b67-954d-74cc91242347" CreationDate="2010-09-03T01:59:13.077" UserId="2299" Text="&lt;technique&gt;&lt;cooking-techniques&gt;&lt;chicken&gt;" />
  <row Id="13365" PostHistoryTypeId="6" PostId="4153" RevisionGUID="22331415-dea7-4323-8472-22ad386a7670" CreationDate="2010-09-03T02:01:07.480" UserId="364" Comment="edited tags" Text="&lt;soup&gt;&lt;roast&gt;&lt;broth&gt;" />
  <row Id="13366" PostHistoryTypeId="2" PostId="6645" RevisionGUID="ad5f9d7f-d9a6-4784-8eb0-0347286c9f3a" CreationDate="2010-09-03T02:01:38.120" UserId="1393" Text="Actually adding salt to water makes it boil slower; it increases the boiling point so it takes a little longer to get there. It actually doesn't matter what you dissolve in water (or anything else). Adding a dissolved substance [elevates the boiling point][1] and lowers the freezing point. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Boiling_point_elevation" />
  <row Id="13367" PostHistoryTypeId="2" PostId="6646" RevisionGUID="55a3b2ea-831b-4380-88a5-9aa129bde9cd" CreationDate="2010-09-03T02:06:18.370" UserId="2299" Text="[This question][1] mentions one factor in crema production to be the choice of beans.  I have tried many types (brands), all approximately equal in darkness of roast, and had some wildly different results.  Why would this be?  I'm sure the beans may be grown in different areas, but are all (probably) arabica beans.  There even seem to be a lot of variance with different product lines in the same brand.  Can someone explain why, or what I can look for in the future?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5900/what-factors-lead-to-rich-crema-on-espresso" />
  <row Id="13368" PostHistoryTypeId="1" PostId="6646" RevisionGUID="55a3b2ea-831b-4380-88a5-9aa129bde9cd" CreationDate="2010-09-03T02:06:18.370" UserId="2299" Text="What kinds of coffee beans are more successful at producing crema on espresso?" />
  <row Id="13369" PostHistoryTypeId="3" PostId="6646" RevisionGUID="55a3b2ea-831b-4380-88a5-9aa129bde9cd" CreationDate="2010-09-03T02:06:18.370" UserId="2299" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="13370" PostHistoryTypeId="2" PostId="6647" RevisionGUID="3614a2ed-1f87-4398-8400-c96cff5875aa" CreationDate="2010-09-03T02:07:24.563" UserId="2215" Text="Adding cream or milk to the dish softens the hotness. Even drinking a glass of milk during the meal helps. &#xD;&#xA;&#xD;&#xA;Drinking Alcohol with the meal has the opposite effect btw." />
  <row Id="13371" PostHistoryTypeId="2" PostId="6648" RevisionGUID="966f3e3b-4f53-451c-9164-64ffb62a4c0f" CreationDate="2010-09-03T02:10:32.113" UserId="2215" Text="Marinating in oil. E.g. marinating rump-steak in oil is very effective to get a nice rump-steak." />
  <row Id="13372" PostHistoryTypeId="2" PostId="6649" RevisionGUID="4a8b94b3-a203-4e50-8a8a-869bf5b1f118" CreationDate="2010-09-03T02:12:29.057" UserId="1184" Text="I grow bush and pole bean of various varieties, mostly to make pickled green beans. I want to find a variety to grow that is string - free, long and straight, bright green, with good flavor. I like my pickled beans to be crispy.  " />
  <row Id="13373" PostHistoryTypeId="1" PostId="6649" RevisionGUID="4a8b94b3-a203-4e50-8a8a-869bf5b1f118" CreationDate="2010-09-03T02:12:29.057" UserId="1184" Text="What variety of green beans make the best pickled green beans?" />
  <row Id="13374" PostHistoryTypeId="3" PostId="6649" RevisionGUID="4a8b94b3-a203-4e50-8a8a-869bf5b1f118" CreationDate="2010-09-03T02:12:29.057" UserId="1184" Text="&lt;vegetables&gt;&lt;garden&gt;" />
  <row Id="13375" PostHistoryTypeId="2" PostId="6650" RevisionGUID="0689dd44-d517-4a23-8cfc-630ca355a298" CreationDate="2010-09-03T02:14:10.460" UserId="41" Text="I believe you're referring to my comment and it was actually referring to [my answer to the question][1].  To summarize (follow the link for specific instructions), the technique is:&#xD;&#xA;&#xD;&#xA;  * Steam the wings for 10 minutes&#xD;&#xA;  * Season, then chill them in the refrigerator for 1 hour&#xD;&#xA;  * Bake at high temperature (450° F) for 20 minutes on each side&#xD;&#xA;  * Toss with sauce.&#xD;&#xA;&#xD;&#xA;Why cook them this way?  Because it makes them perfectly crispy and juicy, almost like deep-fried wings (better, if you ask me).  Assuming the sauce has an appropriate amount of fat (butter) then it will also bind perfectly.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6626/trouble-with-baked-chicken-wings/6631#6631" />
  <row Id="13376" PostHistoryTypeId="16" PostId="6650" RevisionGUID="0689dd44-d517-4a23-8cfc-630ca355a298" CreationDate="2010-09-03T02:14:10.460" UserId="41" />
  <row Id="13377" PostHistoryTypeId="6" PostId="6649" RevisionGUID="e8863b38-59e8-4d81-bd31-fc02ed25a97b" CreationDate="2010-09-03T02:15:21.293" UserId="60" Comment="edited tags" Text="&lt;vegetables&gt;&lt;pickling&gt;" />
  <row Id="13378" PostHistoryTypeId="5" PostId="6626" RevisionGUID="820eefaa-d413-48be-96a8-122a1ebafc4c" CreationDate="2010-09-03T02:19:21.630" UserId="364" Comment="edited body" Text="I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approves of this method.) &#xD;&#xA;&#xD;&#xA;The problem is that my results are not consistent. The first time I made them, they were perfect - they tasted just as though they'd been fried. The second time, they were *way* over-cooked. And the third time, I could not get them done enough, even after nearly tripling the cook time. &#xD;&#xA;&#xD;&#xA;Here's what I'm doing...&#xD;&#xA;&#xD;&#xA; - Remove wings from refrigerator about 30 minutes before baking. &#xD;&#xA; - Preheat oven to 425 F.&#xD;&#xA; - Pluck out any feather bits remaining in the wings. &#xD;&#xA; - Use a knife to separate the full wing into little drumstick pieces (one length of bone) and little wing pieces (remaining two lengths of bone). &#xD;&#xA; - Line up the pieces on a baking sheet. I didn't have very much space between them. (Is there recommended spacing?)&#xD;&#xA; - Bake for 45 minutes.&#xD;&#xA; - Toss with desired hot sauce (I used Frank's Red Hot Wing Sauce).&#xD;&#xA;&#xD;&#xA;Does the cook time change depending on how many wings you're cooking? Is there a certain size wing that works better? Should I be making sure the wings are room temperature before baking them? I can imagine endless factors that could be causing my poor results. &#xD;&#xA;&#xD;&#xA;EDIT: I'm not deep frying b/c I don't want to buy another appliance - my kitchen is about as big as the monitor you're looking at. Maybe a little bigger, but not much. Anyway, it's about having space for appliances." />
  <row Id="13379" PostHistoryTypeId="2" PostId="6651" RevisionGUID="8b3bb57d-4da5-4dde-94a7-d5130c1fb941" CreationDate="2010-09-03T02:31:03.607" UserId="43" Text="The question you linked to has some answers about which type of beans to use (Brazil, arabica, robusta) but equally important is bean *quality* including/especially: *freshness*.&#xD;&#xA;&#xD;&#xA;For crema, you want fresh beans, a good machine, a good grinder, and good technique. This page has great advice on crema: &lt;http://www.coffeekid.com/espresso/cremarule&gt;" />
  <row Id="13380" PostHistoryTypeId="2" PostId="6652" RevisionGUID="d732f1f7-0e36-48c5-a2be-93a90461e196" CreationDate="2010-09-03T02:53:08.580" UserId="2274" Text="I have found that roasting peppers and removing their skins can do a great deal to reduce the heat.  I have a garden full of jalapeños and I roast many of them before putting them in salsas or eating them plane.  The roasting does change the flavor, but I find that it mellows it out, while not eliminating it.  It is your choice to keep the seeds or not, they maintain their heat for the most part, the roasting primarily affects the flesh.  I roast till the skin is turning brown/dark brown in a couple of spots, set the peppers aside and when the are cool to the touch remove the skin and what ever else you choose." />
  <row Id="13381" PostHistoryTypeId="2" PostId="6653" RevisionGUID="e4e1c95a-a660-4e40-9e57-4aa065fe8c7f" CreationDate="2010-09-03T03:04:15.327" UserId="60" Text="I'm going to attempt this [hot and sour chinese eggplant recipe][1] which calls for chinese eggplant. However, I only have a &quot;regular&quot; eggplant that you find in the typical American grocery store. Can this be used as a direct substitution? Are there any caveats I should be aware of?&#xD;&#xA;&#xD;&#xA;[1]: http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx" />
  <row Id="13382" PostHistoryTypeId="1" PostId="6653" RevisionGUID="e4e1c95a-a660-4e40-9e57-4aa065fe8c7f" CreationDate="2010-09-03T03:04:15.327" UserId="60" Text="Can a &quot;regular&quot; eggplant be substituted for a chinese eggplant in a recipe?" />
  <row Id="13383" PostHistoryTypeId="3" PostId="6653" RevisionGUID="e4e1c95a-a660-4e40-9e57-4aa065fe8c7f" CreationDate="2010-09-03T03:04:15.327" UserId="60" Text="&lt;substitutions&gt;&lt;chinese-cuisine&gt;&lt;eggplant&gt;" />
  <row Id="13384" PostHistoryTypeId="6" PostId="6641" RevisionGUID="a6eba5cf-32d5-4916-a672-aa58e11ba2ca" CreationDate="2010-09-03T03:05:45.467" UserId="364" Comment="edited tags" Text="&lt;boiling&gt;&lt;water&gt;" />
  <row Id="13385" PostHistoryTypeId="2" PostId="6654" RevisionGUID="6e4933cf-569c-4945-a844-468927657146" CreationDate="2010-09-03T03:08:17.327" UserId="60" Text="In [this question][2] of mine I didn't know what to call the specific type/species of eggplant that is commonly found in American grocery stores. What is this called? &#xD;&#xA;&#xD;&#xA;It looks like:&#xD;&#xA;&#xD;&#xA;![Eggplant][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QOQPx.jpg&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6653/can-a-regular-eggplant-be-substituted-for-a-chinese-eggplant-in-a-recipe" />
  <row Id="13386" PostHistoryTypeId="1" PostId="6654" RevisionGUID="6e4933cf-569c-4945-a844-468927657146" CreationDate="2010-09-03T03:08:17.327" UserId="60" Text="What do you call the eggplant cultivar commonly found in American grocery stores?" />
  <row Id="13387" PostHistoryTypeId="3" PostId="6654" RevisionGUID="6e4933cf-569c-4945-a844-468927657146" CreationDate="2010-09-03T03:08:17.327" UserId="60" Text="&lt;eggplant&gt;" />
  <row Id="13388" PostHistoryTypeId="5" PostId="6653" RevisionGUID="97d9c374-e55c-4bcd-9a9b-53c8aa2971b3" CreationDate="2010-09-03T03:14:44.763" UserId="60" Comment="added 113 characters in body" Text="I'm going to attempt this [hot and sour chinese eggplant recipe][1] which calls for chinese eggplant. However, I only have a &quot;regular&quot; eggplant that you find in the typical American grocery store. &#xD;&#xA;&#xD;&#xA;* Can this be used as a direct substitution? &#xD;&#xA;* Are there any caveats I should be aware of?&#xD;&#xA;* My eggplant is 9&quot; long and 4&quot; thick at it's widest. Is this equivalent to 2 long chinese eggplants?&#xD;&#xA;&#xD;&#xA;[1]: http://allrecipes.com/Recipe/Hot-and-Sour-Chinese-Eggplant/Detail.aspx" />
  <row Id="13389" PostHistoryTypeId="2" PostId="6655" RevisionGUID="3b7352c3-8542-41a5-82ed-3f9d8bd19742" CreationDate="2010-09-03T03:16:11.447" UserId="364" Text="The Chinese eggplant will have a thinner skin, less seeds (read: less bitterness); as a result, it will have an overall more delicate flavor. &#xD;&#xA;&#xD;&#xA;You can substitute a globe eggplant (the kind usually sold in American grocery stores) equally; just be aware you'll get extra &quot;eggplant&quot; flavor. &#xD;&#xA;&#xD;&#xA;Since the recipe you're using has strong flavors already, this should not be a problem. However, if the recipe were using more delicate flavors, it would not turn out quite as the recipe author intended. " />
  <row Id="13390" PostHistoryTypeId="2" PostId="6656" RevisionGUID="9128eea8-d6c3-4709-a87d-db9c93de9e09" CreationDate="2010-09-03T03:17:19.283" UserId="1393" Text="&quot;The most familiar Eggplants to us, the large dark purple ones, are called &quot;Black Bell&quot; or &quot;Purple Globe.&quot; They're also called Globe Eggplant, Western Eggplant and American Eggplant. It's not known who exactly it was that thought this Eggplant was shaped anything like a globe.&quot;&#xD;&#xA;&#xD;&#xA;http://www.practicallyedible.com/edible.nsf/pages/eggplant#ixzz0yQtZ0gpf" />
  <row Id="13391" PostHistoryTypeId="2" PostId="6657" RevisionGUID="71d34915-7c01-4482-963c-0cb9d1eafa9d" CreationDate="2010-09-03T03:18:18.900" UserId="364" Text="This type of eggplant may be called Globe or American. &#xD;&#xA;The specific variety sold in grocery stores in the US is typically Black Beauty. " />
  <row Id="13392" PostHistoryTypeId="2" PostId="6658" RevisionGUID="b5c16c00-093a-4dbb-b290-1e824f84b9a3" CreationDate="2010-09-03T03:19:35.637" UserId="9" Text="I am cooking for a large group and am trying to do as much as I can in advance.  One thing I would love to do in advance is chop several onions.  I have done this before with a single onion; I stored the chopped onion in a plastic storage container in the fridge.  About 6 hours later, the smell of onions was very strong both in the fridge and on everything that was in the fridge.  I can't imagine it with 4-6 onions!&#xD;&#xA;&#xD;&#xA;What can I do to avoid the smell, not ruin everything in my fridge, but still be able to do the preparation 6-8 hours in advance?" />
  <row Id="13393" PostHistoryTypeId="1" PostId="6658" RevisionGUID="b5c16c00-093a-4dbb-b290-1e824f84b9a3" CreationDate="2010-09-03T03:19:35.637" UserId="9" Text="How can I store chopped onions in the fridge without the smell?" />
  <row Id="13394" PostHistoryTypeId="3" PostId="6658" RevisionGUID="b5c16c00-093a-4dbb-b290-1e824f84b9a3" CreationDate="2010-09-03T03:19:35.637" UserId="9" Text="&lt;storage-method&gt;&lt;onions&gt;" />
  <row Id="13395" PostHistoryTypeId="2" PostId="6659" RevisionGUID="622dd69d-72b1-4dd8-8054-4e7428f3fb37" CreationDate="2010-09-03T03:24:48.220" UserId="364" Text="I regularly store chopped onion in my refrigerator (or at least halves &amp; quarters). &#xD;&#xA;&#xD;&#xA;I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell. &#xD;&#xA;&#xD;&#xA;One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway. " />
  <row Id="13396" PostHistoryTypeId="6" PostId="6658" RevisionGUID="2f23034b-6727-49cf-b40f-69b680ac68ce" CreationDate="2010-09-03T03:26:36.483" UserId="60" Comment="edited tags" Text="&lt;storage-method&gt;&lt;onions&gt;" />
  <row Id="13397" PostHistoryTypeId="6" PostId="4267" RevisionGUID="bdc946df-4713-41a1-8132-526276edf529" CreationDate="2010-09-03T03:26:49.287" UserId="60" Comment="edited tags" Text="&lt;onions&gt;" />
  <row Id="13398" PostHistoryTypeId="2" PostId="6660" RevisionGUID="db003da6-b003-4281-bab5-878584b41626" CreationDate="2010-09-03T03:33:30.377" UserId="2239" Text="As a former master roaster at a local coffee shop, I can attest to the importance of tamping the grounds. The link in Dinah's post is has great info about making a great shot. At the coffee shop, I used to make the trainees tamp their espresso on a scale until they got the feel for it.&#xD;&#xA;&#xD;&#xA;When the espresso is properly ground and tamped, the shot should draw in a beautiful, crema colored &quot;mouse tail&quot; (in a fine, steady stream that kinda &quot;twitches&quot; slightly)." />
  <row Id="13399" PostHistoryTypeId="2" PostId="6661" RevisionGUID="a85ede44-4f5d-4a4d-a1ad-2e1ab6ad45c9" CreationDate="2010-09-03T03:41:26.433" UserDisplayName="daniel" Text="We serve a lamb shank at work which includes as its garnish pickled pearl onions. It's fantastic." />
  <row Id="13400" PostHistoryTypeId="2" PostId="6662" RevisionGUID="e61d3b38-0c39-458e-ad1f-7d33cf8dbf7c" CreationDate="2010-09-03T03:42:09.070" UserDisplayName="daniel" Text="Store them in sealed containers, in water. This has the extra advantage of ameliorating the harshness of the onion." />
  <row Id="13401" PostHistoryTypeId="5" PostId="6658" RevisionGUID="a74b6edf-c355-4d2b-95e2-786f2f0bb37d" CreationDate="2010-09-03T03:45:41.667" UserId="9" Comment="lid" Text="I am cooking for a large group and am trying to do as much as I can in advance.  One thing I would love to do in advance is chop several onions.  I have done this before with a single onion; I stored the chopped onion in a plastic storage container (sealed with the lid) in the fridge.  About 6 hours later, the smell of onions was very strong both in the fridge and on everything that was in the fridge.  I can't imagine it with 4-6 onions!&#xD;&#xA;&#xD;&#xA;What can I do to avoid the smell, not ruin everything in my fridge, but still be able to do the preparation 6-8 hours in advance?" />
  <row Id="13405" PostHistoryTypeId="2" PostId="6664" RevisionGUID="398e5f5d-10ce-4b4b-886d-1aab96b18e0c" CreationDate="2010-09-03T03:48:48.090" UserId="2239" Text="I buy tomato paste in a squeeze tube for that same reason. I used to buy the can, and freeze leftovers in 1 tablespoon portions. I'd toss one or two in soups or stews for a little bonus flavor.&#xD;&#xA;&#xD;&#xA;I've been known to toss the remainder of the can into a bread recipe with a bit of dried basil and garlic.&#xD;&#xA;&#xD;&#xA;For a simple side dish, I have sauteed some onions and garlic, added the remainder of the can of paste, then toss in an undrained can of french style green beans, and simmer for 15-20 minutes." />
  <row Id="13406" PostHistoryTypeId="16" PostId="6664" RevisionGUID="398e5f5d-10ce-4b4b-886d-1aab96b18e0c" CreationDate="2010-09-03T03:48:48.090" UserId="-1" />
  <row Id="13407" PostHistoryTypeId="2" PostId="6665" RevisionGUID="ef094d54-0482-43c5-a310-cc286cf499d9" CreationDate="2010-09-03T03:50:36.043" UserId="2239" Text="I always enjoyed using them in vanilla ice cream milkshakes! Coconut is divine!" />
  <row Id="13408" PostHistoryTypeId="2" PostId="6666" RevisionGUID="45921514-1ede-4611-90df-749971fab6b4" CreationDate="2010-09-03T03:54:09.517" UserId="2315" Text="One sure way to reduce the heat is by adding some coconut milk powder. This thickens the dish a bit.  " />
  <row Id="13410" PostHistoryTypeId="2" PostId="6667" RevisionGUID="8e261b93-02a9-4180-95b6-8e17f203b0d7" CreationDate="2010-09-03T05:50:30.627" UserId="725" Text="I have never been successful in making pan-fried potatoes àla the American diner.&#xD;&#xA;It seems like such a simple concept, but they never turn out right! Usually undercooked &amp; oily, with some parts getting burned...&#xD;&#xA;&#xD;&#xA;Ideally, I'd like to produce potatoes that are crispy and golden brown on the outside, fully cooked and soft on the inside, and not excessively oily. What are the important factors to ensure this?&#xD;&#xA;&#xD;&#xA;Some variables I've considered:&#xD;&#xA;&#xD;&#xA; - Type of Potato&#xD;&#xA; - Shape of cut (grated, thinly sliced, cubed, etc.)&#xD;&#xA; - Cooking technique (parboil first, or straight in the pan? How much oil, what temp, etc.)&#xD;&#xA; - Type of oil&#xD;&#xA;&#xD;&#xA;I have yet to find a combination of values for these variables that produces proper hash browns... What are your guidelines for making breakfast potatoes? Which of the above variables are important? Are there any other keys that I am missing?&#xD;&#xA;It seems so simple when diners do it; I can't figure out where I am going wrong...&#xD;&#xA;" />
  <row Id="13411" PostHistoryTypeId="1" PostId="6667" RevisionGUID="8e261b93-02a9-4180-95b6-8e17f203b0d7" CreationDate="2010-09-03T05:50:30.627" UserId="725" Text="The secret to hash browns" />
  <row Id="13412" PostHistoryTypeId="3" PostId="6667" RevisionGUID="8e261b93-02a9-4180-95b6-8e17f203b0d7" CreationDate="2010-09-03T05:50:30.627" UserId="725" Text="&lt;frying&gt;&lt;potatoes&gt;" />
  <row Id="13414" PostHistoryTypeId="2" PostId="6669" RevisionGUID="038a91ba-fbed-4db7-9595-a2d381977384" CreationDate="2010-09-03T08:55:31.380" UserId="2010" Text="I experimented with Hashbrowns (I assume this is what you are talking about) for a while having much the same problems you did,  and found the best technique involves grating into a clean tea towel, then wrapping tightly to squeeze the water out and then adding grated onion.&#xD;&#xA;&#xD;&#xA;Parboiling doesnt seem to help this - its removing the water that helps.&#xD;&#xA;&#xD;&#xA;Season the squeezed potatos well - they can take alont.  I dont use an addional egg to bind, but depending on what type of potato I may use a little flour, usually on the outsides - seems to help build a crust to keep it together.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Once formed into patties I shallow fry them on a medium/medium high (depending on thickness) and they usually seem to come out well - crispy but nice in the middle." />
  <row Id="13415" PostHistoryTypeId="5" PostId="6667" RevisionGUID="8d21d4df-0e56-490e-b0b7-4c9e07e61d5e" CreationDate="2010-09-03T09:01:14.370" UserId="725" Comment="added 786 characters in body; edited title; edited title" Text="I have never been successful in making pan-fried potatoes àla the American diner.&#xD;&#xA;It seems like such a simple concept, but they never turn out right! Usually undercooked &amp; oily, with some parts getting burned...&#xD;&#xA;&#xD;&#xA;Ideally, I'd like to produce potatoes that are crispy and golden brown on the outside, fully cooked and soft on the inside, and not excessively oily. What are the important factors to ensure this?&#xD;&#xA;&#xD;&#xA;Some variables I've considered:&#xD;&#xA;&#xD;&#xA; - Type of Potato&#xD;&#xA; - Shape of cut (grated, thinly sliced, cubed, etc.)&#xD;&#xA; - Cooking technique (parboil first, or straight in the pan? How much oil, what temp, etc.)&#xD;&#xA; - Type of oil&#xD;&#xA;&#xD;&#xA;I have yet to find a combination of values for these variables that produces proper hash browns... What are your guidelines for making breakfast potatoes? Which of the above variables are important? Are there any other keys that I am missing?&#xD;&#xA;It seems so simple when diners do it; I can't figure out where I am going wrong...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Edit:** I was afraid this would happen... terminology clarification: apparently I'm looking more for &quot;home fries&quot; or something to that effect. I do not want a solid potato pancake àla McDonald's hash brown; I am looking for pan fried potatoes; the pieces should be seperate (although they may stick together a bit in places). Some pictures I've found that seem to be more in line with my thoughts:&#xD;&#xA;&#xD;&#xA;&lt;img src=&quot;http://www.bfeedme.com/wp-content/uploads/2006/11/oven-home-fries-recipe-11-13-2006.jpg&quot;&gt;&#xD;&#xA;&lt;img src=&quot;http://www.steffensdinners.com/files/images/pan-fried-potatoes.jpg&quot;&gt;&#xD;&#xA;&lt;img src=&quot;http://upload.wikimedia.org/wikipedia/commons/5/52/Fried_potatoes.jpg&quot;&gt;&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;NOT:&lt;/h3&gt;&#xD;&#xA;&lt;img src=&quot;http://recipequeen.twinterviewing.com/recipes/wp-content/uploads/2009/09/hashbrown.jpg&quot;&gt;" />
  <row Id="13416" PostHistoryTypeId="4" PostId="6667" RevisionGUID="8d21d4df-0e56-490e-b0b7-4c9e07e61d5e" CreationDate="2010-09-03T09:01:14.370" UserId="725" Comment="added 786 characters in body; edited title; edited title" Text="The secret to hash browns / home fries / breakfast potatoes" />
  <row Id="13417" PostHistoryTypeId="2" PostId="6670" RevisionGUID="757ad830-32df-4afa-8027-d735df8650c2" CreationDate="2010-09-03T09:08:50.000" UserId="1276" Text="Certainly one reason is the accuracy/reliability, after all physical laws guarantee that water boiling point is around 100 C, with small adjustment for pressure/altitude, salt contents and so on.&#xD;&#xA;&#xD;&#xA;Then, another reason is that cooking at different temperatures changes dramatically the end result. As personal anecdotal evidence, cooking pasta at lower temperatures make it feel a lot more gelatinous and &quot;spongy&quot;, i.e. horrible.&#xD;&#xA;&#xD;&#xA;Think also of the different result you get with boiled meat when you put it in cold water or in boiling water." />
  <row Id="13418" PostHistoryTypeId="2" PostId="6671" RevisionGUID="9123ce9a-e702-4ad7-af52-05d348278bb9" CreationDate="2010-09-03T09:30:38.033" UserId="210" Text="I think the fact that I've never seen dried potato gnocci, only vacuum packed 'fresh' potato gnocci means that you can't.  If you could surely dried potato gnocci would be in the shops.&#xD;&#xA;&#xD;&#xA;It [seems that the dried gnocci is semolina gnocci][1], and not potato although there seems to be a [patent for a technique for drying potato gnocci][2].  If you try it let us know how it turns out.  If you are still alive after eating it that is :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lifeinitaly.com/food/gnocchi.asp&#xD;&#xA;  [2]: http://www.freepatentsonline.com/5922387.html" />
  <row Id="13419" PostHistoryTypeId="2" PostId="6672" RevisionGUID="5772a1f6-2d8f-44a2-af6e-6263651d3e29" CreationDate="2010-09-03T09:32:39.573" UserId="2239" Text="I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with a short cut.&#xD;&#xA;&#xD;&#xA;I dug up an old recipe for crock pot mac 'n' cheese. I have used it with great success many times over, and never had it fail. I  thought I'd do a small &quot;trial run&quot; of it since it's been a while since I used it. Failure. I have a few theories on what may have gone wrong, but I'd love input from impartial cooks.&#xD;&#xA;&#xD;&#xA;For what it's worth, the recipe calls for 4 cups cheddar, 1 cup jack, 2 cups milk, 2 cups cream, salt, pepper, dry mustard, few dashes hot sauce (optional), a pound of macaroni and a half cup of sour cream. Throw everything except macaroni and sour cream in crock, cover and cook on low for 1 hour. Stir in mac and sour cream, cover and cook for another hour to an hour and fifteen.&#xD;&#xA;&#xD;&#xA;When I stirred in the macaroni, the sauce did look a bit &quot;gloopy&quot; but it wasn't really very warm yet, and If I recall correctly, that is how it always looks at this point.&#xD;&#xA;&#xD;&#xA;I did use all milk instead of part milk/part cream, as I didn't have any cream on hand." />
  <row Id="13420" PostHistoryTypeId="1" PostId="6672" RevisionGUID="5772a1f6-2d8f-44a2-af6e-6263651d3e29" CreationDate="2010-09-03T09:32:39.573" UserId="2239" Text="Why is my mac 'n' cheese grainy?" />
  <row Id="13421" PostHistoryTypeId="3" PostId="6672" RevisionGUID="5772a1f6-2d8f-44a2-af6e-6263651d3e29" CreationDate="2010-09-03T09:32:39.573" UserId="2239" Text="&lt;cheese&gt;&lt;macaroni&gt;&lt;grainy&gt;" />
  <row Id="13422" PostHistoryTypeId="2" PostId="6673" RevisionGUID="78f3d228-9938-4f75-992a-8730e0105857" CreationDate="2010-09-03T09:35:08.977" UserId="2289" Text="It all depends on what you are cooking: for example if you are making white stock you can (and probably should) start with cold water which you bring to a quick rolling boil and then reduce to a bare simmer for a long time.  If you are making soup and you just need to cook the chicken breast to add to the soup, then start with boiling water.  If you are cooking legumes, then again start with cold water. For blanching vegetables, cooking rice, or pasta you should always start with boiling water to avoid the problems mentioned earlier but also avoid overcooking (vegetables) or making mushy dishes (pasta, rice).  There is no way to achieve the &quot;al dente&quot; feeling of pasta if you start with cold water.  For that matter, you also never add cold water say to rice pilaf once it starts cooking.  Assume you made a mistake and need to add some water to the pot, it must be boiling hot..  " />
  <row Id="13423" PostHistoryTypeId="2" PostId="6674" RevisionGUID="1e89a248-0da8-4211-a605-c0e1f329a877" CreationDate="2010-09-03T09:39:46.053" UserId="67" Text="It sounds to me like the issue may be that you're crowding the pan.&#xD;&#xA;&#xD;&#xA;Basically, to get everything nice and brown and crispy, you need enough space for all of the steam to escape.  That picture you showed has potatoes stacked on top of each other -- that means as the bottom items cook, they're going to end up steaming the items above them.&#xD;&#xA;&#xD;&#xA;At a diner, they have a large griddle to work with -- they can really spread things out.  You're not typically that lucky in a regular kitchen, as you don't have as much space, and you have a lip on the pans that'll hold the steam in.&#xD;&#xA;&#xD;&#xA;So, either work in smaller batches, or consider recipes that use an oven -- using sheet pans instead of a pan on the stove solves much of the problem.&#xD;&#xA;&#xD;&#xA;One other trick is that most diners don't start from raw potatoes -- maybe with hash browns, for but for home fries, you're not going to get the nice soft interior in a reasonable amount of time unless you start with a potato that's already been baked or boiled.  (If you're doing things in the oven, you might be able to, but not in a pan)&#xD;&#xA;&#xD;&#xA;Just for reference ... I have a 14&quot; cast iron skillet that I use for home fries ... and it's about the right size for cooking a single large potato, which might be two servings, maybe three for kids.  (I tend to cook carb-heavy meals).&#xD;&#xA;&#xD;&#xA;**update** : I probably should've stated this directly -- you want the chunks of potatoe to form a single layer in the pan, with space in between them." />
  <row Id="13424" PostHistoryTypeId="2" PostId="6675" RevisionGUID="a2e1aa29-d9ac-44ce-ac25-591c74b146cb" CreationDate="2010-09-03T09:40:41.277" UserId="2239" Text="I have pretty good luck with home fries by using a spray oil in a non-stick skillet. It helps if the potatoes are dry and not wet. I will blot them with a paper towel, and even toss a small bit of potato starch on them (I'm sure corn starch would work well too)." />
  <row Id="13425" PostHistoryTypeId="2" PostId="6676" RevisionGUID="97e334c7-29f5-4476-90b6-bd4dc44925c9" CreationDate="2010-09-03T09:41:49.497" UserId="1236" Text="I generally use Russet potatoes, because they're always on hand at our house.  I've tried Yukon Gold as well, and red potatoes, both with success.  Sweet potatoes can be a nice treat if you want to mix it up a bit.&#xD;&#xA;&#xD;&#xA;Cubed seems to work better than slices if you parboil, though you can get a similar result if you increase the temp when you fry them a little.  &#xD;&#xA;&#xD;&#xA;I've had good success with parboiling the potatoes first.  10-12 minutes max, you don't want to overcook them.  You can parboil them the night before, which is very convenient.  I've also been told that helps them dry up a little bit, though I don't find the difference in frying to be noticeable.  Temp when you fry them should be pretty high, I have an electric range and use 7 out of 10 or so, so make sure you choose an oil that can take it.  These are meant to be fried, think about the classic deep fried food you've had and how the outside was crispy but the inside was soft.  Based on that, I use a little more fat than is probably necessary - this also ensures the temperature doesn't drop much when I throw the potatoes in.  I'd estimate I go 1/2 way up the sides of the cubed potatoes.  If your potatoes are burning, you can turn the heat down to medium and cook them a little longer - as long as you parboiled them, you don't *have* to fry them over a high heat, I just prefer it.  Make sure not to do too many at a time, you can always keep batches warm in the oven while you finish the rest if you're cooking a lot of them.&#xD;&#xA;&#xD;&#xA;For best results I find that bacon fat is king, and butter runs a close second, but I've done it in olive oil and grape seed oil (both much healthier!) with success as well.  The most important thing is that you get a screaming hot pan, and a fat that can stand up to it.  If you find you're burning your butter off too fast, go with a 50/50 mix of butter and a high smoke point oil.  &#xD;&#xA;&#xD;&#xA;Oh, and you want to use cast iron here if you have it!&#xD;&#xA;&#xD;&#xA;So, in summary:&#xD;&#xA;&#xD;&#xA; - Russet works fine for me, but I think you could use just about anything as long as you parboil.&#xD;&#xA; - I've had best results with cubed, but good results with slices as well.&#xD;&#xA; - Parboiling is definitely the way to go, about 8-12 minutes.  You can do this the night before.  The single most important factor in the process is a nice hot pan for frying.&#xD;&#xA; - Bacon fat is preferred, then butter, otherwise any high smoke point oil should do well.&#xD;&#xA;&#xD;&#xA;In addition:&#xD;&#xA;&#xD;&#xA; - After parboiling and cubing, you want the heat in the pan to be at least medium high, if not high.  While this isn't absolutely crucial, and can be adjusted if your potatoes are burning, it definitely helps.&#xD;&#xA; - If you're finding there's too much oil on the potatoes after cooking, you can drain them on a paper towel and/or pat them dry.  You might lose a little seasoning, so be prepared to add some to taste right before serving if desired.&#xD;&#xA; - [This][1] is very similar to the recipe I followed the first time I had great results.  The only thing I've changed through trial and error is that I increased the heat and cooked them faster than this recipe recommends.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mahalo.com/how-to-make-home-fries" />
  <row Id="13426" PostHistoryTypeId="5" PostId="6675" RevisionGUID="20d2806c-dfdf-4f6a-9d75-2e98ec70f672" CreationDate="2010-09-03T09:52:46.813" UserId="2239" Comment="added 170 characters in body" Text="I have pretty good luck with home fries by using a spray oil in a non-stick skillet. It helps if the potatoes are dry and not wet. I will blot them with a paper towel, and even toss a small bit of potato starch on them (I'm sure corn starch would work well too).&#xD;&#xA;&#xD;&#xA;I used a small dice when using raw potatoes and starch. If I happen to have pre-cooked potatoes (usually leftovers from previous dinner) when I will make large cubes." />
  <row Id="13427" PostHistoryTypeId="5" PostId="6676" RevisionGUID="203d56d2-2e1e-4176-b245-091d393035ff" CreationDate="2010-09-03T09:55:26.793" UserId="1236" Comment="clarity on drying potatoes" Text="I generally use Russet potatoes, because they're always on hand at our house.  I've tried Yukon Gold as well, and red potatoes, both with success.  Sweet potatoes can be a nice treat if you want to mix it up a bit.&#xD;&#xA;&#xD;&#xA;Cubed seems to work better than slices if you parboil, though you can get a similar result if you increase the temp when you fry them a little.  &#xD;&#xA;&#xD;&#xA;I've had good success with parboiling the potatoes first.  10-12 minutes max, you don't want to overcook them.  You can parboil them the night before, which is very convenient.  I've also been told that helps them dry up a little bit, though I don't find the difference in frying to be noticeable.  However, patting them dry right after parboiling does seem to help.  Temp when you fry them should be pretty high, I have an electric range and use 7 out of 10 or so, so make sure you choose an oil that can take it.  These are meant to be fried, think about the classic deep fried food you've had and how the outside was crispy but the inside was soft.  Based on that, I use a little more fat than is probably necessary - this also ensures the temperature doesn't drop much when I throw the potatoes in.  I'd estimate I go 1/2 way up the sides of the cubed potatoes.  If your potatoes are burning, you can turn the heat down to medium and cook them a little longer - as long as you parboiled them, you don't *have* to fry them over a high heat, I just prefer it.  Make sure not to do too many at a time, you can always keep batches warm in the oven while you finish the rest if you're cooking a lot of them.&#xD;&#xA;&#xD;&#xA;For best results I find that bacon fat is king, and butter runs a close second, but I've done it in olive oil and grape seed oil (both much healthier!) with success as well.  The most important thing is that you get a screaming hot pan, and a fat that can stand up to it.  If you find you're burning your butter off too fast, go with a 50/50 mix of butter and a high smoke point oil.  &#xD;&#xA;&#xD;&#xA;Oh, and you want to use cast iron here if you have it!&#xD;&#xA;&#xD;&#xA;So, in summary:&#xD;&#xA;&#xD;&#xA; - Russet works fine for me, but I think you could use just about anything as long as you parboil.&#xD;&#xA; - I've had best results with cubed, but good results with slices as well.&#xD;&#xA; - Parboiling is definitely the way to go, about 8-12 minutes.  You can do this the night before.  The single most important factor in the process is a nice hot pan for frying.&#xD;&#xA; - Bacon fat is preferred, then butter, otherwise any high smoke point oil should do well.&#xD;&#xA;&#xD;&#xA;In addition:&#xD;&#xA;&#xD;&#xA; - After parboiling and cubing, you want the heat in the pan to be at least medium high, if not high.  While this isn't absolutely crucial, and can be adjusted if your potatoes are burning, it definitely helps.&#xD;&#xA; - If you're finding there's too much oil on the potatoes after cooking, you can drain them on a paper towel and/or pat them dry.  You might lose a little seasoning, so be prepared to add some to taste right before serving if desired.&#xD;&#xA; - [This][1] is very similar to the recipe I followed the first time I had great results.  The only thing I've changed through trial and error is that I increased the heat and cooked them faster than this recipe recommends.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mahalo.com/how-to-make-home-fries" />
  <row Id="13428" PostHistoryTypeId="2" PostId="6677" RevisionGUID="e78c3b00-66e5-4486-88e9-3f6c42449f51" CreationDate="2010-09-03T09:58:30.927" UserId="67" Text="The issue is onions have chemicals in their cells that merge to form the compounds that we're used to.  First, you need to minimize the damage you do to the onion, as you're otherwise releasing the chemicals too early.  This means for the most part using a very sharp knife.&#xD;&#xA;&#xD;&#xA;Depending on what you're going to be making with the onions, consider freezing them instead of refrigerating; if the onions are going to be cooked, you likely won't notice the difference in texture.  The cold helps to slow down the chemical reaction.&#xD;&#xA;&#xD;&#xA;And your last option is to change your onions -- consider 'sweet' varieties of onions, or red onions, that aren't going to have as strong of an onion flavor, but also won't outgas as much as a result.&#xD;&#xA;&#xD;&#xA;And um ... use a glass, corningware or similar container, with a tight fitting lid.  I find the smell seems to permeate through plastic over time.  (it might not be an issue for only 6-8 hours, but you never know).&#xD;&#xA;&#xD;&#xA;And the last option -- don't finish chopping them.  Halve them, peel them, and store 'em cut-side down in the fridge, so you've already reduced maybe 1/3 the time to chop onions  (assuming you have sharp knives and good knife skills), then just finish 'em at the last minute.  Maybe recruit a second person to help.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying" />
  <row Id="13429" PostHistoryTypeId="2" PostId="6678" RevisionGUID="7e5e5cc1-417c-4640-9548-b8d0149eed1f" CreationDate="2010-09-03T10:45:57.257" UserId="1276" Text="You can consider making plum syrup or plum wine, sure they are of very quick and easy &quot;preparation&quot;, but they need some time to &quot;age&quot;.&#xD;&#xA;&#xD;&#xA;One example of Japanese plum syrup and plum wine:&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=ZlBNdRKNhJI" />
  <row Id="13430" PostHistoryTypeId="16" PostId="6678" RevisionGUID="7e5e5cc1-417c-4640-9548-b8d0149eed1f" CreationDate="2010-09-03T10:45:57.257" UserId="-1" />
  <row Id="13431" PostHistoryTypeId="2" PostId="6679" RevisionGUID="90f07a3a-fa8c-4441-998f-f48c7dc39e1f" CreationDate="2010-09-03T11:46:35.050" UserId="2010" Text="Personally I'd just eat it.  Toast some bread, stick some paste on top and then a little cheese, perhaps a bit of EVOO.  Perhaps a little basil if you have it.  Essentially a mini pizza - brilliant snack IMO.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13432" PostHistoryTypeId="16" PostId="6679" RevisionGUID="90f07a3a-fa8c-4441-998f-f48c7dc39e1f" CreationDate="2010-09-03T11:46:35.050" UserId="-1" />
  <row Id="13433" PostHistoryTypeId="2" PostId="6680" RevisionGUID="5a8ad4cf-8d6e-4997-b77f-287137c217e5" CreationDate="2010-09-03T12:07:45.107" UserId="2148" Text="Low on a crock for an hour doesn't sound like much time at all. Perhaps this is a larger batch than last time? Perhaps last time it was on high for an hour? Typically low on a crock is used longer cook times." />
  <row Id="13434" PostHistoryTypeId="2" PostId="6681" RevisionGUID="43b5ea96-cdad-491e-93ad-e5e38d091fa4" CreationDate="2010-09-03T12:34:37.710" UserId="486" Text="How about just skinning the onions as prep? Storing these will not be create as much smell and then when you need them take them out of the fridge and use a food processor to save time chopping them." />
  <row Id="13435" PostHistoryTypeId="6" PostId="6672" RevisionGUID="68c7de0f-4522-4661-bc2f-3053bd61be87" CreationDate="2010-09-03T12:42:52.840" UserId="364" Comment="edited tags" Text="&lt;pasta&gt;&lt;cheese&gt;" />
  <row Id="13436" PostHistoryTypeId="16" PostId="3585" RevisionGUID="2512e408-664a-4c02-85ce-d877bb5ca228" CreationDate="2010-09-03T12:46:23.267" UserId="364" />
  <row Id="13437" PostHistoryTypeId="5" PostId="6674" RevisionGUID="4176af32-a7a3-4ce7-a562-8e7dd7d19711" CreationDate="2010-09-03T13:07:20.800" UserId="1259" Comment="typo" Text="It sounds to me like the issue may be that you're crowding the pan.&#xD;&#xA;&#xD;&#xA;Basically, to get everything nice and brown and crispy, you need enough space for all of the steam to escape.  That picture you showed has potatoes stacked on top of each other -- that means as the bottom items cook, they're going to end up steaming the items above them.&#xD;&#xA;&#xD;&#xA;At a diner, they have a large griddle to work with -- they can really spread things out.  You're not typically that lucky in a regular kitchen, as you don't have as much space, and you have a lip on the pans that'll hold the steam in.&#xD;&#xA;&#xD;&#xA;So, either work in smaller batches, or consider recipes that use an oven -- using sheet pans instead of a pan on the stove solves much of the problem.&#xD;&#xA;&#xD;&#xA;One other trick is that most diners don't start from raw potatoes -- maybe with hash browns, but not for home fries, you're not going to get the nice soft interior in a reasonable amount of time unless you start with a potato that's already been baked or boiled.  (If you're doing things in the oven, you might be able to, but not in a pan)&#xD;&#xA;&#xD;&#xA;Just for reference ... I have a 14&quot; cast iron skillet that I use for home fries ... and it's about the right size for cooking a single large potato, which might be two servings, maybe three for kids.  (I tend to cook carb-heavy meals).&#xD;&#xA;&#xD;&#xA;**update** : I probably should've stated this directly -- you want the chunks of potatoe to form a single layer in the pan, with space in between them." />
  <row Id="13438" PostHistoryTypeId="2" PostId="6682" RevisionGUID="0272cf5f-fafa-466c-b3bd-f00c0ff7ee35" CreationDate="2010-09-03T13:42:37.537" UserId="2319" Text="What were the five most popular cookbooks in the 1950s in the US?  I seen lists that cite the many Betty Crocker cookbooks, but what about other authors (or companies)?" />
  <row Id="13439" PostHistoryTypeId="1" PostId="6682" RevisionGUID="0272cf5f-fafa-466c-b3bd-f00c0ff7ee35" CreationDate="2010-09-03T13:42:37.537" UserId="2319" Text="What were the popular cookbooks of the 1950s?" />
  <row Id="13440" PostHistoryTypeId="3" PostId="6682" RevisionGUID="0272cf5f-fafa-466c-b3bd-f00c0ff7ee35" CreationDate="2010-09-03T13:42:37.537" UserId="2319" Text="&lt;cookbook&gt;&lt;history&gt;" />
  <row Id="13441" PostHistoryTypeId="5" PostId="6674" RevisionGUID="9ed9280a-c302-4205-befa-a1adf50aa924" CreationDate="2010-09-03T13:43:47.030" UserId="364" Comment="Spelling: potatoe --&gt; potato" Text="It sounds to me like the issue may be that you're crowding the pan.&#xD;&#xA;&#xD;&#xA;Basically, to get everything nice and brown and crispy, you need enough space for all of the steam to escape.  That picture you showed has potatoes stacked on top of each other -- that means as the bottom items cook, they're going to end up steaming the items above them.&#xD;&#xA;&#xD;&#xA;At a diner, they have a large griddle to work with -- they can really spread things out.  You're not typically that lucky in a regular kitchen, as you don't have as much space, and you have a lip on the pans that'll hold the steam in.&#xD;&#xA;&#xD;&#xA;So, either work in smaller batches, or consider recipes that use an oven -- using sheet pans instead of a pan on the stove solves much of the problem.&#xD;&#xA;&#xD;&#xA;One other trick is that most diners don't start from raw potatoes -- maybe with hash browns, but not for home fries, you're not going to get the nice soft interior in a reasonable amount of time unless you start with a potato that's already been baked or boiled.  (If you're doing things in the oven, you might be able to, but not in a pan)&#xD;&#xA;&#xD;&#xA;Just for reference ... I have a 14&quot; cast iron skillet that I use for home fries ... and it's about the right size for cooking a single large potato, which might be two servings, maybe three for kids.  (I tend to cook carb-heavy meals).&#xD;&#xA;&#xD;&#xA;**update** : I probably should've stated this directly -- you want the chunks of potato to form a single layer in the pan, with space in between them." />
  <row Id="13442" PostHistoryTypeId="2" PostId="6683" RevisionGUID="cc473dfc-0430-42d4-a7db-6fcb2b039dbc" CreationDate="2010-09-03T13:54:36.153" UserId="2010" Text="I do like to use fontina in creamy or mushroomy sauces in pasta and also sometimes reblochon (though I normally use this more with potatoes).&#xD;&#xA;&#xD;&#xA;But it depends so much upon what else you are putting with the pasta and what you can get hold of, french cheese especially are often not (easily) available much outside their region.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="13443" PostHistoryTypeId="5" PostId="6682" RevisionGUID="c882c884-d51e-4d6b-b0ae-1b67100e6b67" CreationDate="2010-09-03T14:01:17.687" UserId="364" Comment="Grammar: I seen --&gt; I have seen" Text="What were the five most popular cookbooks in the 1950s in the US?  I have seen lists that cite the many Betty Crocker cookbooks, but what about other authors (or companies)?" />
  <row Id="13444" PostHistoryTypeId="2" PostId="6684" RevisionGUID="b8762e2c-acca-4cea-8618-5233c4f0e46b" CreationDate="2010-09-03T14:10:05.427" UserId="2251" Text="To dress up hot chocolate. I particularly like raspberry and orange for this purpose, but many of them compliment chocolate nicely." />
  <row Id="13445" PostHistoryTypeId="16" PostId="6684" RevisionGUID="b8762e2c-acca-4cea-8618-5233c4f0e46b" CreationDate="2010-09-03T14:10:05.427" UserId="-1" />
  <row Id="13446" PostHistoryTypeId="2" PostId="6685" RevisionGUID="47bf22cf-ce43-4880-8464-d4ac69080c94" CreationDate="2010-09-03T14:12:07.283" UserId="2010" Text="Elizabeth David (or was it davies) is another classic author who is is often credited with the food revolution in the UK.  She may have been slightly later than 1950s however.&#xD;&#xA;&#xD;&#xA;Her books include &quot;Mediterranean Food&quot;, &quot;French Country Cooking&quot; and &quot;Summer Cooking&quot;." />
  <row Id="13447" PostHistoryTypeId="2" PostId="6686" RevisionGUID="481bcd78-1a14-47f3-a900-f5d62bddb6f0" CreationDate="2010-09-03T14:21:36.310" UserId="20" Text="The problem is your putting all your cheese in at once. These cheese is going to settle on the bottom which would cause to clump up and be gloopy.&#xD;&#xA;&#xD;&#xA;you need to stir small portions of the cheese at a time until it is melted. rinse, repeat and continue.&#xD;&#xA;&#xD;&#xA;of course this is a crock pot recipe....&#xD;&#xA;&#xD;&#xA;you probably best to make the cheese sauce portion on the stove first, then combine in a crock pot after." />
  <row Id="13448" PostHistoryTypeId="2" PostId="6687" RevisionGUID="5dce6771-abf8-42ab-adf3-1128748169da" CreationDate="2010-09-03T14:25:40.770" UserId="1259" Text="I'm guessing a little bit, but the Better Homes and Garden Cookbook and The Joy of Cooking were both in print in the 50s (both were initially printed in the 30s). As already stated Betty Crocker. &#xD;&#xA;&#xD;&#xA;[Per Wikipedia][1], those three have all sold very well over time:&#xD;&#xA;&#xD;&#xA; - Better Homes and Garden - 1930 - 38 million copies&#xD;&#xA; - Betty Crocker - 1955 - 27 million copies&#xD;&#xA; - The Joy of Cooking - 1936 - 18 million copies&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/List_of_best-selling_books" />
  <row Id="13449" PostHistoryTypeId="2" PostId="6688" RevisionGUID="465e1907-be36-48a2-9827-56012063a322" CreationDate="2010-09-03T14:32:45.203" UserId="1393" Text="I hope I'm answering the right question. Your title says &quot;grainy&quot; but then the rest of the question talks about &quot;gloopy&quot;. If the problem really is grainy, I think the issue may be that you are using better cheese than in the past. Well aged cheeses tend to get a little bit drier and crystalline, and then they don't seem to melt as well. I've had grainy in that case too. Sometimes I'm happy to live with a little bit of the graininess to get the better flavor." />
  <row Id="13450" PostHistoryTypeId="2" PostId="6689" RevisionGUID="e7265ec3-edbd-45c0-8f69-096cbfb9ee67" CreationDate="2010-09-03T14:33:12.860" UserId="19" Text="Diners have a different set of constraints than you: they want to dump a big pile of potatoes on the griddle at 5am and keep serving from the same pile until 10. Their &quot;recipe&quot; is optimized for a griddle in continuous use. The tastiness comes from all the bacon fat they keep scraping over from the bacon area to the potatoes area.&#xD;&#xA;&#xD;&#xA;Do you have to fry them? Oven roasted potatoes may be a lot closer to what you're looking for.&#xD;&#xA;&#xD;&#xA;I like doing this with the little red potatoes. Cut them into 1/8ths, toss with olive oil, salt, pepper, and a little bit of rosemary, put them on a cookie sheet or in a glass 9x11 pan, and roast at 350°F for half an hour. About halfway through, you can stir them around a little bit.&#xD;&#xA;&#xD;&#xA;There's a picture on Flickr:&#xD;&#xA;&#xD;&#xA;http://www.flickr.com/photos/culinaryfool/2377635811/&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13451" PostHistoryTypeId="2" PostId="6690" RevisionGUID="b4e8f1ab-9b55-4c29-8df3-859bad7d7a48" CreationDate="2010-09-03T14:50:31.833" UserDisplayName="Steffen" Text="I found it almost completely foolproof to use a non-stick pan with a tight-fitting lid. It's limited to fairly small batches, though. See the second photo from the top up there ;-)&#xD;&#xA;&#xD;&#xA;http://www.steffensdinners.com/content/pan-fried_potatoes&#xD;&#xA;&#xD;&#xA;    Steffen&#xD;&#xA;" />
  <row Id="13452" PostHistoryTypeId="2" PostId="6691" RevisionGUID="cd6ca05f-d030-401c-b7e4-3875c739e4c2" CreationDate="2010-09-03T14:57:48.113" UserId="140" Text="What's the difference between sautéing, frying, and caramelizing?&#xD;&#xA;&#xD;&#xA;When I cook chopped onions in a pan with oil until they are brown and have a slightly sweet taste, which of the above is the correct term for what I am doing?" />
  <row Id="13453" PostHistoryTypeId="1" PostId="6691" RevisionGUID="cd6ca05f-d030-401c-b7e4-3875c739e4c2" CreationDate="2010-09-03T14:57:48.113" UserId="140" Text="Sautéing vs Frying vs Caramelizing -- what's the difference?" />
  <row Id="13454" PostHistoryTypeId="3" PostId="6691" RevisionGUID="cd6ca05f-d030-401c-b7e4-3875c739e4c2" CreationDate="2010-09-03T14:57:48.113" UserId="140" Text="&lt;frying&gt;&lt;caramelisation&gt;&lt;sauteing&gt;" />
  <row Id="13455" PostHistoryTypeId="2" PostId="6692" RevisionGUID="ea9964ef-2d9d-4ff5-8927-688c488694be" CreationDate="2010-09-03T14:58:15.103" UserId="1824" Text="Can't go wrong with a bit of Raclette..." />
  <row Id="13456" PostHistoryTypeId="2" PostId="6693" RevisionGUID="e6525c8c-7e52-4515-a92d-a8731a9672da" CreationDate="2010-09-03T15:03:32.677" UserId="1259" Text="There isn't really a difference between sautéing and frying. They both mean to cook in a hot pan with a little bit of fat. Some might say that sautéing involves a little less fat. You'd be hard pressed to argue the point, but it's such a minor difference, who cares? Many wouldn't make that distinction. &#xD;&#xA;&#xD;&#xA;Caramelizing is a process that happens during cooking when sugar oxidizes. There are many different ways that you can achieve this effect. One of the ways is to sauté or fry something until the water sweats out and the remaining sugar heats up. &#xD;&#xA;&#xD;&#xA;So the answer is that you are caramelizing the onions by sautéing / frying them. " />
  <row Id="13457" PostHistoryTypeId="2" PostId="6694" RevisionGUID="bef0ccba-0b9b-44ab-ae9a-ea89bc842ca4" CreationDate="2010-09-03T15:04:20.480" UserId="1236" Text="To me, frying can be two things, pan frying and deep frying.  **Deep frying** is using a lot of fat to completely cover the item in question.  **Pan frying** usually implies larger items such as meats (imagine a breaded chicken cutlet or a nice steak). **Sauteing** usually implies smaller items (onions and peppers).  Some people differentiate the two by the amount of fat used - sauteing would have less, and pan frying slightly more.  In most cases, you can use the terms pan frying and sauteing interchangeably and get your point across.  Both need relatively high heat.&#xD;&#xA;&#xD;&#xA;**Caramelizing**, on the other hand, is what you're doing.  Caramelizing is generally &quot;low and slow&quot; - low heat, for a longer period of time.  If you're extracting a sweet flavor from the onions, that's almost definitely from caramelization, the extraction of the onion's natural sugars." />
  <row Id="13458" PostHistoryTypeId="5" PostId="6690" RevisionGUID="956451a1-4551-4926-bac8-72527b80ab7b" CreationDate="2010-09-03T15:05:53.210" UserDisplayName="Steffen" Comment="added 53 characters in body; added 25 characters in body" Text="I found it almost completely foolproof to use a non-stick pan with a tight-fitting lid. It's basically a one-pan steam/parboil and fry process -  limited to fairly small batches, though. Here's the [recipe ][1] for second photo from the top up there ;-)&#xD;&#xA;&#xD;&#xA;    Steffen&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.steffensdinners.com/content/pan-fried_potatoes" />
  <row Id="13459" PostHistoryTypeId="2" PostId="6695" RevisionGUID="211f975b-a039-4617-8339-52e350719774" CreationDate="2010-09-03T15:07:40.473" UserId="1148" Text="Or, &quot;What is a microwave actually GOOD at cooking?&quot;&#xD;&#xA;&#xD;&#xA;I'm expecting arguments, so Community Wiki it is." />
  <row Id="13460" PostHistoryTypeId="1" PostId="6695" RevisionGUID="211f975b-a039-4617-8339-52e350719774" CreationDate="2010-09-03T15:07:40.473" UserId="1148" Text="For what foods is a microwave a prefered method of cooking?" />
  <row Id="13461" PostHistoryTypeId="3" PostId="6695" RevisionGUID="211f975b-a039-4617-8339-52e350719774" CreationDate="2010-09-03T15:07:40.473" UserId="1148" Text="&lt;please-remove-this-tag&gt;&lt;microwave&gt;&lt;tecnique&gt;" />
  <row Id="13462" PostHistoryTypeId="16" PostId="6695" RevisionGUID="211f975b-a039-4617-8339-52e350719774" CreationDate="2010-09-03T15:07:40.473" UserId="1148" />
  <row Id="13463" PostHistoryTypeId="5" PostId="6694" RevisionGUID="034b9901-6e50-4101-a5f4-587d50371a3e" CreationDate="2010-09-03T15:09:46.980" UserId="1236" Comment="accent marks and clarification" Text="To me, frying can be two things, pan frying and deep frying.  **Deep frying** is using a lot of fat to completely cover the item in question.  **Pan frying** usually implies larger items such as meats (imagine a breaded chicken cutlet or a nice steak). **Sautéing** usually implies smaller items (onions and peppers).  Some people differentiate the two by the amount of fat used - sautéing would have less, and pan frying slightly more.  In most cases, you can use the terms pan frying and sautéing interchangeably and get your point across.  Both need relatively high heat.&#xD;&#xA;&#xD;&#xA;**Caramelizing**, on the other hand, is what you're doing.  Caramelizing is generally &quot;low and slow&quot; - low heat, for a longer period of time.  If you're extracting a sweet flavor from the onions, that's almost definitely from caramelization, the extraction/oxidation of the onion's natural sugars.&#xD;&#xA;&#xD;&#xA;**Edit:** As [yossarian pointed out][1], caramelizing is a process that can occur when you sauté or pan-fry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6691/sauteing-vs-frying-vs-caramelizing-whats-the-difference/6693#6693" />
  <row Id="13464" PostHistoryTypeId="5" PostId="6690" RevisionGUID="47632024-699a-466c-b07a-c3e65fe840c4" CreationDate="2010-09-03T15:11:06.200" UserDisplayName="Steffen" Comment="deleted 2 characters in body" Text="I found it almost completely foolproof to use a non-stick pan with a tight-fitting lid. It's basically a one-pan steam/parboil and fry process -  limited to fairly small batches, though. &#xD;&#xA;&#xD;&#xA;Here the [recipe][1] for second photo from the top up there.&#xD;&#xA;&#xD;&#xA;    Steffen&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.steffensdinners.com/content/pan-fried_potatoes" />
  <row Id="13465" PostHistoryTypeId="2" PostId="6696" RevisionGUID="00de6d5d-bdb7-466c-a80d-a6438b148956" CreationDate="2010-09-03T15:11:25.793" UserId="1259" Text="I use a microwave to:&#xD;&#xA;&#xD;&#xA; - steam some vegetables (broccoli, for instance)&#xD;&#xA; - heat water&#xD;&#xA; - start a potato so that baking is considerably faster&#xD;&#xA; - reheat already prepared food&#xD;&#xA;&#xD;&#xA;But that's about it. The microwave is definitely the least used item in our kitchen. " />
  <row Id="13466" PostHistoryTypeId="16" PostId="6696" RevisionGUID="00de6d5d-bdb7-466c-a80d-a6438b148956" CreationDate="2010-09-03T15:11:25.793" UserId="-1" />
  <row Id="13467" PostHistoryTypeId="2" PostId="6697" RevisionGUID="fe79564c-a118-4e98-bf0e-b8ba49bdd4a3" CreationDate="2010-09-03T15:11:55.700" UserId="1515" Text="Another good cheese to try with pasta is [Tallegio][1], this is a soft cheese so you won't be able to grate it but it goes great with a bit of cream and some broccoli.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taleggio_cheese" />
  <row Id="13468" PostHistoryTypeId="4" PostId="6695" RevisionGUID="503f1f27-a7a1-4471-8de3-45139182f4a9" CreationDate="2010-09-03T15:12:52.797" UserId="364" Comment="Spelling: prefered --&gt; preferred" Text="For what foods is a microwave a preferred method of cooking?" />
  <row Id="13469" PostHistoryTypeId="2" PostId="6698" RevisionGUID="43007a56-aad4-4965-bbee-a733f0a356cb" CreationDate="2010-09-03T16:02:18.283" UserId="2325" Text="Had some **corn on the cob** the other night that was pretty good in the microwave. I beleive - I didn't make it - it was just covered with cling wrap then cooked for a few minutes." />
  <row Id="13470" PostHistoryTypeId="16" PostId="6698" RevisionGUID="43007a56-aad4-4965-bbee-a733f0a356cb" CreationDate="2010-09-03T16:02:18.283" UserId="-1" />
  <row Id="13474" PostHistoryTypeId="16" PostId="2021" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13475" PostHistoryTypeId="16" PostId="2022" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13476" PostHistoryTypeId="16" PostId="2025" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13477" PostHistoryTypeId="16" PostId="2027" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13478" PostHistoryTypeId="16" PostId="2047" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13479" PostHistoryTypeId="16" PostId="2051" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13480" PostHistoryTypeId="16" PostId="2058" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13481" PostHistoryTypeId="16" PostId="2060" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13482" PostHistoryTypeId="16" PostId="3493" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13483" PostHistoryTypeId="16" PostId="3547" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13484" PostHistoryTypeId="16" PostId="3548" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13485" PostHistoryTypeId="16" PostId="6683" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13486" PostHistoryTypeId="16" PostId="6692" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13487" PostHistoryTypeId="16" PostId="6697" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13488" PostHistoryTypeId="16" PostId="2019" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T16:11:02.140" UserId="60" />
  <row Id="13489" PostHistoryTypeId="2" PostId="6700" RevisionGUID="85f84020-d741-4f7b-b5bc-9bf95933e508" CreationDate="2010-09-03T16:26:40.493" UserId="1761" Text=" - Scrambled eggs can be quite quick,&#xD;&#xA;   just putting it in for 30 second&#xD;&#xA;   increments, and stirring a lot in the&#xD;&#xA;   mean time. Saves messing up a pan.-&#xD;&#xA; - Baked-beans.&#xD;&#xA;&#xD;&#xA;That's about all I can think of.&#xD;&#xA;&#xD;&#xA;I haven't owned one in a couple of years, and don't miss it.&#xD;&#xA;&#xD;&#xA;Basically, I wouldn't **cook** anything in one. For reheating, they're pretty handy." />
  <row Id="13490" PostHistoryTypeId="16" PostId="6700" RevisionGUID="85f84020-d741-4f7b-b5bc-9bf95933e508" CreationDate="2010-09-03T16:26:40.493" UserId="-1" />
  <row Id="13491" PostHistoryTypeId="2" PostId="6701" RevisionGUID="a9567989-3bf0-46f7-af29-7301480f585b" CreationDate="2010-09-03T16:32:28.347" UserId="1761" Text="I would argue the difference between sautéing and pan frying is in the movement of the pan.&#xD;&#xA;&#xD;&#xA;Sautéing comes from the french, sauté meaning to jump. So sautéing is very much a western form of stir-frying.&#xD;&#xA;&#xD;&#xA;For pan-frying I generally think of eggs, steak, etc, where the food is put into the pan and left, perhaps being flipped once or twice, but otherwise static." />
  <row Id="13492" PostHistoryTypeId="2" PostId="6702" RevisionGUID="1be310d5-ea03-4107-85bc-b1d1759df236" CreationDate="2010-09-03T16:40:13.510" UserId="2338" Text="Don't discount the &quot;cook before crisping&quot; idea though. Classic Belgian 'Pomme Frites&quot; are first blanched in oil, then the temp is turned up and then they are crisped. This is also how McD gets crisp outside and soft in the middle texture for their fries.&#xD;&#xA;&#xD;&#xA;Other foods use this technique too. Roast in a normal oven at 350F then crank it up to 500F to crisp the outside (roasts, turkey)&#xD;&#xA;&#xD;&#xA;But for classic hashbrowns / homefries the easiest way, if you have the space, is not crowding the pan and remove excess water as quickly as possible." />
  <row Id="13493" PostHistoryTypeId="2" PostId="6703" RevisionGUID="c6c95685-5104-4b41-82ad-844f4f20e3ee" CreationDate="2010-09-03T16:41:09.780" UserId="1761" Text="For ease of cooking I've made one-pot bolognese before using this as a method. Just throwing in pasta into the pot as the sauce reduces. Less cleaning up to do.&#xD;&#xA;&#xD;&#xA;Personally, I don't like it as a method, before I prefer to reduce and simmer the sauce for a while, by which point most of the liquid has left the sauce. The pasta requires quite a lot, and so you have to pour in a lot more water. So, generally, this is for when I cook for the kids. They still love it.&#xD;&#xA;&#xD;&#xA;So, yes, I just throw in the pasta, add some more water, top up and necessary, and it cooks. Takes a little longer than normal too." />
  <row Id="13494" PostHistoryTypeId="2" PostId="6704" RevisionGUID="51f14709-6ce2-4b06-ac0a-51203f1c8d9f" CreationDate="2010-09-03T16:51:07.437" UserId="2340" Text="I'm a decent cook but I know that there are huge gaps in my knowledge of the fundamentals of cooking.  I assume that aspiring chefs learn a great deal of this in culinary school but I was hoping that there might be a book or resource for explaining not only the &quot;hows&quot; of making things like a good mayonnaise but also the &quot;whys&quot;. &#xD;&#xA;&#xD;&#xA;So is there a book or cookbook thats considered best in class for the basics of cooking? " />
  <row Id="13495" PostHistoryTypeId="1" PostId="6704" RevisionGUID="51f14709-6ce2-4b06-ac0a-51203f1c8d9f" CreationDate="2010-09-03T16:51:07.437" UserId="2340" Text="Is there a single source for the basics of cooking (sauces, herbs, oil usage, etc)?" />
  <row Id="13496" PostHistoryTypeId="3" PostId="6704" RevisionGUID="51f14709-6ce2-4b06-ac0a-51203f1c8d9f" CreationDate="2010-09-03T16:51:07.437" UserId="2340" Text="&lt;learning&gt;&lt;basics&gt;" />
  <row Id="13497" PostHistoryTypeId="2" PostId="6705" RevisionGUID="fbf248d4-a5df-4212-bf77-7f0c6728bb6c" CreationDate="2010-09-03T16:52:17.060" UserId="1816" Text="[Fannie Farmer][1]'s cookbook has been popular for years and years.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fannie_Farmer#Cookbook_fame" />
  <row Id="13498" PostHistoryTypeId="2" PostId="6706" RevisionGUID="b6b72442-4ae1-4d21-93b4-33e81ede2eca" CreationDate="2010-09-03T16:52:47.590" UserId="2339" Text="I've heard that arrowroot can be used just like cornstarch as a thickening agent.  If I have both ingredients on hand, under what circumstances would I choose one over the other?" />
  <row Id="13499" PostHistoryTypeId="1" PostId="6706" RevisionGUID="b6b72442-4ae1-4d21-93b4-33e81ede2eca" CreationDate="2010-09-03T16:52:47.590" UserId="2339" Text="Why would I use Arrowroot instead of Cornstarch?" />
  <row Id="13500" PostHistoryTypeId="3" PostId="6706" RevisionGUID="b6b72442-4ae1-4d21-93b4-33e81ede2eca" CreationDate="2010-09-03T16:52:47.590" UserId="2339" Text="&lt;substitutions&gt;&lt;thickening&gt;" />
  <row Id="13501" PostHistoryTypeId="2" PostId="6707" RevisionGUID="7ba2dde4-4fb2-4ecf-9e03-9e0594517ab7" CreationDate="2010-09-03T16:56:54.943" UserDisplayName="BigDubb" Text="I think the grainyness may have come from the following&#xD;&#xA;- Fat content on the cheese- Was it low fat, Those cheese have wierd stuff in them to supplement the fat in normal cheese.&#xD;&#xA;- was the cheese pre-shredded?  Preshredded cheese has corn starch and other stuff on it to keep it from caking together. I speculate this could have effected ur sauce.&#xD;&#xA;- Use Whole milk&#xD;&#xA;&#xD;&#xA;I would always recommend starting with a good [bechamel][1] sauce and add the cheese you like to that sauce.  I do it pretty regularly and it always makes for a smooth, rich creamy sauce.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/B%C3%A9chamel_sauce" />
  <row Id="13502" PostHistoryTypeId="2" PostId="6708" RevisionGUID="86b2cd88-d67e-4592-8d2d-133423920a60" CreationDate="2010-09-03T16:56:57.007" UserId="814" Text="Ramen noodles :) 2 minutes, flip, 2 minutes gets me perfect ramen noodles every time." />
  <row Id="13503" PostHistoryTypeId="16" PostId="6708" RevisionGUID="86b2cd88-d67e-4592-8d2d-133423920a60" CreationDate="2010-09-03T16:56:57.007" UserId="-1" />
  <row Id="13504" PostHistoryTypeId="2" PostId="6709" RevisionGUID="cb1b473e-914e-4f17-9605-766c10e77de2" CreationDate="2010-09-03T17:08:48.570" UserId="1759" Text="[Harold McGee][1] - &quot;[On Food and Cooking][2]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.curiouscook.com/cook/home.php&#xD;&#xA;  [2]: http://www.curiouscook.com/cook/on_food.php" />
  <row Id="13505" PostHistoryTypeId="16" PostId="6709" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:15:07.300" UserId="60" />
  <row Id="13506" PostHistoryTypeId="16" PostId="6704" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:15:07.300" UserId="60" />
  <row Id="13507" PostHistoryTypeId="2" PostId="6710" RevisionGUID="7c2f159f-97e3-4b9e-b8fe-44719e84bde3" CreationDate="2010-09-03T17:18:31.610" UserId="41" Text="Compared to corn starch, arrowroot:&#xD;&#xA;&#xD;&#xA;  * Results in a clearer, shinier texture;&#xD;&#xA;  * Survives the freezing process much better; and&#xD;&#xA;  * Works better in acidic liquids (certain sauces, soups, etc.)&#xD;&#xA;&#xD;&#xA;Where it *doesn't* work so well is in many fruit pies and some other baked goods (because it tends to break down under high heat), and in dairy dishes (you'll end up with a &quot;gooey&quot; texture).&#xD;&#xA;&#xD;&#xA;Use arrowroot in place of corn starch whenever your needs match the above." />
  <row Id="13508" PostHistoryTypeId="2" PostId="6711" RevisionGUID="624f4374-b537-43f4-a668-45cebf7872bb" CreationDate="2010-09-03T17:23:22.090" UserId="1887" Text="One of the great advantages of the microwave is that it doesn't heat up your kitchen while it's heating up your food. It's wonderful for defrosting frozen food and basic steam-cooking. (As I mentioned above, I use it for corn on the cob, and also for hot dogs sometimes.) It doesn't add flavor in the same way that other methods of cooking do, but it can change the texture of the cooked food. I wouldn't use it as a replacement for other cooking methods, but it's a good expansion of your tools since it's very good at what it does do. " />
  <row Id="13509" PostHistoryTypeId="16" PostId="6711" RevisionGUID="624f4374-b537-43f4-a668-45cebf7872bb" CreationDate="2010-09-03T17:23:22.090" UserId="-1" />
  <row Id="13510" PostHistoryTypeId="5" PostId="6710" RevisionGUID="43aa7df6-6609-4935-b177-66d902b2f301" CreationDate="2010-09-03T17:24:32.953" UserId="41" Comment="added 299 characters in body" Text="Compared to corn starch, arrowroot:&#xD;&#xA;&#xD;&#xA;  * Results in a clearer, shinier texture;&#xD;&#xA;  * Survives the freezing process much better; and&#xD;&#xA;  * Works better in acidic liquids (certain sauces, soups, etc.)&#xD;&#xA;&#xD;&#xA;Where it *doesn't* work so well is in many fruit pies and some other baked goods (because it tends to break down under high heat), and in dairy dishes (you'll end up with a &quot;gooey&quot; texture).&#xD;&#xA;&#xD;&#xA;Use arrowroot in place of corn starch whenever your needs match the above.&#xD;&#xA;&#xD;&#xA;P.S. Many people are also allergic to corn, and this is probably one of the most common reasons to use arrowroot.  If this applies to you, and you're making a dish that is *not* suited to arrowroot, tapioca flour/starch is another great thickener and actually thickens *better* than corn starch." />
  <row Id="13511" PostHistoryTypeId="2" PostId="6712" RevisionGUID="854bff8e-4369-442c-aab1-91d3c36d3867" CreationDate="2010-09-03T17:25:03.143" UserId="1887" Text="Arrowroot is also safe for anyone who has issues with corn. " />
  <row Id="13512" PostHistoryTypeId="5" PostId="6682" RevisionGUID="15a99874-1f29-41b0-b696-615a5bb59cbe" CreationDate="2010-09-03T17:28:33.990" UserId="41" Comment="The &quot;five&quot; doesn't really make sense here - we can't limit answers." Text="What were the most popular cookbooks in the 1950s in the US?  I have seen lists that cite the many Betty Crocker cookbooks, but what about other authors (or companies)?" />
  <row Id="13513" PostHistoryTypeId="6" PostId="6682" RevisionGUID="15a99874-1f29-41b0-b696-615a5bb59cbe" CreationDate="2010-09-03T17:28:33.990" UserId="41" Comment="The &quot;five&quot; doesn't really make sense here - we can't limit answers." Text="&lt;resources&gt;&lt;cookbook&gt;&lt;history&gt;" />
  <row Id="13514" PostHistoryTypeId="2" PostId="6713" RevisionGUID="f9a6028a-4b05-4d96-bf29-855854194a37" CreationDate="2010-09-03T17:28:45.677" UserId="1816" Text="I find that anything Cooks Illustrated puts out usually has a decent list of &quot;whys&quot; and have been garnering them up over the years.  Unfortunately this can leave you something of a specialist with deep knowledge on whatever their articles cover, but if you want to learn the why of something, they are a great source.&#xD;&#xA;&#xD;&#xA;For baking in particular [Ratio][1] is an excellent book.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1283534878&amp;sr=8-1" />
  <row Id="13515" PostHistoryTypeId="16" PostId="6713" RevisionGUID="f9a6028a-4b05-4d96-bf29-855854194a37" CreationDate="2010-09-03T17:28:45.677" UserId="-1" />
  <row Id="13516" PostHistoryTypeId="6" PostId="6695" RevisionGUID="514a080d-db78-484f-a770-68724d2ecdae" CreationDate="2010-09-03T17:29:14.737" UserId="1236" Comment="came to fix tag misspelling but removed technique tag instead, cooking-techniques is more appropriate and was already included" Text="&lt;please-remove-this-tag&gt;&lt;microwave&gt;" />
  <row Id="13517" PostHistoryTypeId="16" PostId="6685" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:29:39.887" UserId="41" />
  <row Id="13518" PostHistoryTypeId="16" PostId="6687" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:29:39.887" UserId="41" />
  <row Id="13519" PostHistoryTypeId="16" PostId="6705" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:29:39.887" UserId="41" />
  <row Id="13520" PostHistoryTypeId="16" PostId="6682" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-03T17:29:39.887" UserId="41" />
  <row Id="13521" PostHistoryTypeId="5" PostId="6695" RevisionGUID="4ea0f518-973d-4d9b-a5b3-d6295d74075d" CreationDate="2010-09-03T17:31:16.797" UserId="60" Comment="deleted 51 characters in body" Text="Or, &quot;What is a microwave actually GOOD at cooking?&quot;&#xD;&#xA;" />
  <row Id="13522" PostHistoryTypeId="6" PostId="6704" RevisionGUID="a3c0e71d-8889-404e-8296-2ddb1b972cdd" CreationDate="2010-09-03T17:34:28.830" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;basics&gt;" />
  <row Id="13523" PostHistoryTypeId="2" PostId="6714" RevisionGUID="2646e700-d33c-403c-8725-119a5f80b915" CreationDate="2010-09-03T17:35:48.470" UserDisplayName="watters" Text="Some people avoid all grains (including corn) due to either intolerance or due to concerns relating to the (negative) nutritional impact of consuming grains OR a philosophical aversion to &quot;neolithic&quot; foods.&#xD;&#xA;&#xD;&#xA;For those folks, like those with corn allergies, arrowroot (and other non-grain-based thickeners) may be a viable alternative." />
  <row Id="13524" PostHistoryTypeId="6" PostId="6541" RevisionGUID="72cbc6f6-1f74-4f0c-b8e9-56c0cbda8210" CreationDate="2010-09-03T17:47:18.477" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;food-preservation&gt;&lt;drying&gt;&lt;gnocchi&gt;" />
  <row Id="13525" PostHistoryTypeId="6" PostId="6481" RevisionGUID="ca3b8ce2-002a-45dd-8145-eaeed7c65a1b" CreationDate="2010-09-03T17:50:31.120" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;flowers&gt;" />
  <row Id="13526" PostHistoryTypeId="6" PostId="5222" RevisionGUID="4b2e1e24-4c9c-44f0-9e40-53f69d210440" CreationDate="2010-09-03T17:50:42.073" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;lettuce&gt;" />
  <row Id="13527" PostHistoryTypeId="5" PostId="6693" RevisionGUID="d7022ee1-4cac-42fa-816b-ee26ce0d28e6" CreationDate="2010-09-03T18:09:25.173" UserId="1259" Comment="lots of new details about frying; added 1 characters in body" Text="I've never really considered there to be a real difference between sautéing and frying. They both mean to cook in a hot pan with a little bit of fat. However there isn't a lot of consistency online. It doesn't look like there's any sort of definitive answer here. Some points of view:&#xD;&#xA;&#xD;&#xA; - [They're the same][1], although frying might involve slightly more oil. The terms are essentially interchangeable. This is the top hit on a google search &quot;sauteing frying&quot; (although this question is on the first page!).&#xD;&#xA; - [As Aaronut says][2], sautéing involves jumping the food while frying involves a little more oil and less flipping or stiring of the food. Here's [another source][3] for this definition. This definition makes a delineation between pan frying and shallow frying. &#xD;&#xA; - [Frying is the same as shallow frying][4] and involves partially submerging the food in oil. Food is normally breaded first. There's no distinction between frying and shallow frying. This is Martha Stewart's definition. &#xD;&#xA;&#xD;&#xA;As you can see, it's really all over the map, and that was just from the first page of the google results. I think we're getting in to issues with language changing beneath us. However, I think the safest bet is probably that sautéing involves a lot of stirring,  frying doesn't, and I should consider refining my own definitions.&#xD;&#xA;&#xD;&#xA;Caramelizing (which fortunately doesn't have any of the same confusion) is a process that happens during cooking when sugar oxidizes. There are many different ways that you can achieve this effect. One of the ways is to sauté or fry (depending on your definition) something until the water sweats out and the remaining sugar heats up. &#xD;&#xA;&#xD;&#xA;So the answer is that you are caramelizing the onions by sautéing (or maybe frying) them. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meninaprons.net/archives/2006/03/food_dictionary_part_1_in_a_se.html&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/125/whats-the-difference-between-pan-frying-sauteing-and-shallow-frying/193#193&#xD;&#xA;  [3]: http://culinaryarts.about.com/od/dryheatcooking/a/sauteing.htm&#xD;&#xA;  [4]: http://www.marthastewart.com/article/cooking-school-how-to-saute-and-fry?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD" />
  <row Id="13528" PostHistoryTypeId="5" PostId="6686" RevisionGUID="c3a329af-140a-43c6-847b-75969219d43f" CreationDate="2010-09-03T18:13:19.137" UserId="20" Comment="added 1 characters in body" Text="The problem is your putting all your cheese in at once. These cheese is going to settle on the bottom which would cause to clump up and be gloopy.&#xD;&#xA;&#xD;&#xA;you need to stir small portions of the cheese at a time until it is melted. rinse, repeat and continue.&#xD;&#xA;&#xD;&#xA;of course this is a crock pot recipe....&#xD;&#xA;&#xD;&#xA;your probably best to make the cheese sauce portion on the stove first, then combine in a crock pot after." />
  <row Id="13529" PostHistoryTypeId="2" PostId="6715" RevisionGUID="5befc45d-d14b-4d31-b27e-9fae1978bad5" CreationDate="2010-09-03T18:17:33.567" UserId="2047" Text="Microwave cooking is very similar to steaming, so anything that you would otherwise steam (like vegetables) is a good canidate.&#xD;&#xA;&#xD;&#xA;I haven't tried it yet (in the microwave, anyway), but I've heard that doing fish in cartoccio (in a parchment paper pouch) works well in a microwave." />
  <row Id="13530" PostHistoryTypeId="16" PostId="6715" RevisionGUID="5befc45d-d14b-4d31-b27e-9fae1978bad5" CreationDate="2010-09-03T18:17:33.567" UserId="-1" />
  <row Id="13531" PostHistoryTypeId="2" PostId="6716" RevisionGUID="5316743f-77b6-463b-bc89-a04c2d1fac6d" CreationDate="2010-09-03T18:36:52.353" UserId="1259" Text="I think you are cooking your salmon for too long. When I hot smoke salmon, I'll do a 1 1/2 lbs salmon fillet at 180F to 200F for about 35 - 45 minutes. Depending on the size of the fish you may need shorter or longer. This is sufficient to get a nice smokey flavor and properly cook the fish. Cooking for hours will make the fish very dry. It sounds like your only real issue is the length of time you are cooking it for. &#xD;&#xA;&#xD;&#xA;Of course, you may still prefer cold smoked, the end product is quite different. But I don't think it's time to write off hot smoked yet. " />
  <row Id="13532" PostHistoryTypeId="5" PostId="6616" RevisionGUID="8fd44dcf-6717-4ed9-9233-c02be4624b72" CreationDate="2010-09-03T18:46:28.230" UserId="86" Comment="added details from a comment, removed partial title-caps; edited title" Text="We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using [a dry rub brine recipe](http://salmonuniversity.com/rs_htss01_index.html) containing salt, brown sugar, garlic and other flavorings (sometimes brandy, sometimes smoked red pepper powder).  We have tried to adjust the temperature and time to gain a safe, but moist and smoky tasting end result.  We have been using mesquite wood chips. I have read that the authentic way to smoke meat is very slow over a smoky fire and can last longer than what is possible in a commercial smoker. How can I achieve the best results with my smoker? &#xD;&#xA;" />
  <row Id="13533" PostHistoryTypeId="4" PostId="6616" RevisionGUID="8fd44dcf-6717-4ed9-9233-c02be4624b72" CreationDate="2010-09-03T18:46:28.230" UserId="86" Comment="added details from a comment, removed partial title-caps; edited title" Text="What are safe, effective practices for smoking salmon in a commercial smoker?" />
  <row Id="13534" PostHistoryTypeId="2" PostId="6717" RevisionGUID="32a3f65c-d66e-4b90-8910-70dd0ea0c613" CreationDate="2010-09-03T19:02:49.857" UserId="1753" Text="A lot of people in England like steam puddings (like spotted dick and christmas pudding). Before the microwave, you had to steam them which was a real fuss. They're just as good in a microwave (and a lot less messy)." />
  <row Id="13535" PostHistoryTypeId="16" PostId="6717" RevisionGUID="32a3f65c-d66e-4b90-8910-70dd0ea0c613" CreationDate="2010-09-03T19:02:49.857" UserId="-1" />
  <row Id="13536" PostHistoryTypeId="2" PostId="6718" RevisionGUID="6071550b-6cac-4d1e-b8ee-2a4027b3a238" CreationDate="2010-09-03T19:06:04.543" UserId="2047" Text="Do you actually mean &quot;toppings&quot; as in, things to put on top of a plain risotto? I usually think of things to add to (mix in) a risotto. In that case (probably not answering your question), the important thing is to make sure your other ingredients are already cooked and then add them once the risotto is done. Otherwise, your risotto will not cook well.&#xD;&#xA;&#xD;&#xA;Like Michael said, risotto is a blank canvas. It can just be a side on the plate (a tastier/fancy substitute for plain rice), or it can be the star, or even the entire dish, depending on what is mixed in it. An excellent side of risotto could contain savory vegetables like grilled asparagus and mushrooms, and you could accompany it with a chunk of protein of your choice. I've also had a seafood risotto as a main dish (containing various cooked shellfish) which had vegetables as an accompaniment. Whatever role you want the risotto to play in your dish will help determine what to put it, or accompany with, your risotto." />
  <row Id="13537" PostHistoryTypeId="5" PostId="6716" RevisionGUID="375efad3-6c99-46b3-9263-e8e04704c24d" CreationDate="2010-09-03T19:08:56.010" UserId="1259" Comment="added 241 characters in body" Text="I think you are cooking your salmon for too long. When I hot smoke salmon, I'll do a 1 1/2 lbs salmon fillet at 180F to 200F for about 35 - 45 minutes. Depending on the size of the fish you may need shorter or longer. This is sufficient to get a nice smokey flavor and properly cook the fish. Cooking for hours will make the fish very dry. It sounds like your only real issue is the length of time you are cooking it for. &#xD;&#xA;&#xD;&#xA;This assumes that you are smoking the salmon to serve and not as a preservation method to keep for a long period of time. I don't know how long this method will preserve the salmon, but my guess is no longer than normal cooking methods. &#xD;&#xA;&#xD;&#xA;Of course, you may still prefer cold smoked, the end product is quite different. But I don't think it's time to write off hot smoked yet. " />
  <row Id="13538" PostHistoryTypeId="6" PostId="150" RevisionGUID="b711fb20-5418-4678-b355-be376eac28f1" CreationDate="2010-09-03T19:15:37.703" UserId="364" Comment="edited tags" Text="&lt;storage-method&gt;&lt;spices&gt;&lt;drying&gt;&lt;oregano&gt;" />
  <row Id="13539" PostHistoryTypeId="2" PostId="6719" RevisionGUID="7c12e7bd-29e7-4af6-b436-8f018b6c555c" CreationDate="2010-09-03T19:23:01.290" UserId="2047" Text="I've never made tamales, so take this with a full shaker of salt, but you could try adding a bit of chemical leavening (baking powder) to the dough. It makes everything else fluffy; it just might help your tamales!" />
  <row Id="13540" PostHistoryTypeId="5" PostId="4824" RevisionGUID="19fa0e43-2d44-4fbb-97ca-333d8321f5f0" CreationDate="2010-09-03T19:54:16.447" UserId="1549" Comment="clarification" Text="Invariably I have a small bowl of egg whites in the fridge that have severed relationships with their yolks for one reason or another. And though there must be a million things you can do with egg whites, I can never come up with anything other than meringue.&#xD;&#xA;&#xD;&#xA;I've got some Crème Brûlée experiments planned and it would be nice to have some idea before I start about what I might do with the left-over whites." />
  <row Id="13541" PostHistoryTypeId="6" PostId="4824" RevisionGUID="348b5b54-343d-4a1c-876b-245189ad6ccd" CreationDate="2010-09-03T20:13:03.927" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;egg-whites&gt;" />
  <row Id="13542" PostHistoryTypeId="6" PostId="4824" RevisionGUID="eff37b6f-36f8-48dc-91eb-b6e58258be6d" CreationDate="2010-09-03T20:13:25.157" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;culinary-uses&gt;&lt;egg-whites&gt;" />
  <row Id="13543" PostHistoryTypeId="2" PostId="6720" RevisionGUID="13a39aab-59cc-4450-9d7c-c50ed3adf94b" CreationDate="2010-09-03T20:20:46.673" UserId="220" Text="Surprisingly, the answer seems to be a qualified **yes**, however the texture is not the same. The dried gnocchi turned out to be much better if fried after boiling; see below. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here are the results of my experiment:&#xD;&#xA;&#xD;&#xA;I dried a small amount of the fresh Gnocchi by placing them in a 150 degree (Farenheit) oven for about an hour, then turning off the oven and leaving them in all day. It is very dry here, so that did the trick. &#xD;&#xA;&#xD;&#xA;I boiled the dried gnocchi after several days of storage. They took about ten times longer to boil than their fresh counterparts. Even after they were fully cooked, they were not as soft as the fresh gnocchi, and they never regained their original size or shape. Overall, they were denser, firmer, and less sticky. Not desirable traits necessarily, but they were quite edible.&#xD;&#xA;&#xD;&#xA;I decided to pan-fry a small batch in about a tablespoon of oil, and these turned out wonderfully! I have pan-fried gnocchi before, and it tends to be hard to keep them intact and keep them from sticking. The previously dried gnocchi, however, did not stick and held up to vigorous frying. The result were gnocchi with a *crispy* exterior and soft (if somewhat dense) interior. The crispy outside and flavor reminded me of samosas. These weren't just edible, they were great. I plan to dry about half of my next batch and use the dried gnocchi exclusively for frying. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="13544" PostHistoryTypeId="5" PostId="6671" RevisionGUID="02347ea7-95d0-4f88-864b-25170a0f46ea" CreationDate="2010-09-03T20:31:22.313" UserId="16" Comment="corrected spelling of &quot;gnocchi&quot;" Text="I think the fact that I've never seen dried potato gnocchi, only vacuum packed 'fresh' potato gnocchi means that you can't.  If you could surely dried potato gnocchi would be in the shops.&#xD;&#xA;&#xD;&#xA;It [seems that the dried gnocchi is semolina gnocchi][1], and not potato although there seems to be a [patent for a technique for drying potato gnocchi][2]. If you try it let us know how it turns out. If you are still alive after eating it that is :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lifeinitaly.com/food/gnocchi.asp&#xD;&#xA;  [2]: http://www.freepatentsonline.com/5922387.html" />
  <row Id="13545" PostHistoryTypeId="5" PostId="6715" RevisionGUID="7a668f0a-368f-4823-8332-5414c7293b7a" CreationDate="2010-09-03T20:40:23.557" UserId="2047" Comment="added 52 characters in body" Text="Microwave cooking is very similar to steaming, so anything that you would otherwise steam (like vegetables) is a good canidate.&#xD;&#xA;&#xD;&#xA;I haven't tried it yet (in the microwave, anyway), but I've heard that cooking fish in cartoccio (in a parchment paper pouch) works well in a microwave, as the normal cooking process is mostly steaming." />
  <row Id="13546" PostHistoryTypeId="5" PostId="6522" RevisionGUID="b5f5a40e-ba78-44f5-b7b6-65faa93cea9c" CreationDate="2010-09-03T21:14:27.320" UserId="60" Comment="removing signature, recipe request, and taking salutation with it; edited title" Text="When I was at school I made an dish that was like a lasagna but replaced the pastry with Eggplant. It also had sliced bocconcini (I think) and was tomato based.&#xD;&#xA;&#xD;&#xA;Just wondering if anyone knows the name of this dish? Is it just an Eggplant lasagna?" />
  <row Id="13547" PostHistoryTypeId="4" PostId="6522" RevisionGUID="b5f5a40e-ba78-44f5-b7b6-65faa93cea9c" CreationDate="2010-09-03T21:14:27.320" UserId="60" Comment="removing signature, recipe request, and taking salutation with it; edited title" Text="What is the name of this eggplant dish that is similar to lasagna?" />
  <row Id="13548" PostHistoryTypeId="6" PostId="6522" RevisionGUID="b81a8e9e-9896-4cc3-b369-9e2cc64813a9" CreationDate="2010-09-03T21:15:48.750" UserId="60" Comment="edited tags" Text="&lt;eggplant&gt;&lt;lasagna&gt;" />
  <row Id="13549" PostHistoryTypeId="2" PostId="6721" RevisionGUID="e5f391dd-4062-48b0-a312-8ac0bbb4e87c" CreationDate="2010-09-03T22:13:42.030" UserId="1498" Text="One technique I was taught was to slice off the top, then cut vertical slices from the top to the bottom without cutting all the way through.  Turn the tomato 90 degrees and repeat.  Finally, take a knife that will grip the tomato a little bit (something with serration), turn the tomato on its side and cut the slices from the top to the bottom." />
  <row Id="13550" PostHistoryTypeId="2" PostId="6722" RevisionGUID="17fc9a48-62dd-4f8c-9301-6543e986b36d" CreationDate="2010-09-03T22:20:51.770" UserId="1805" Text="You can do this, anyway the effect is somewhat different from the traditional pasta way. I guess that the main problem is the excess of starch. You may think at this like the difference between boiling and stewing.&#xD;&#xA;&#xD;&#xA;Anyway you can cook pasta as a risotto (a southern italy recipe; pasta patate e prosciutto): sautè diced ham and potatoes in a large pan, add penne and cook like a risotto with chicken stock. The result is a very energetic dish and the pasta flavour is really different from the normal boiled pasta.&#xD;&#xA;" />
  <row Id="13551" PostHistoryTypeId="2" PostId="6723" RevisionGUID="2a01d89f-b878-4814-9858-5f7d96c21ef9" CreationDate="2010-09-03T22:28:42.203" UserId="1672" Text="Melting chocolate and butter." />
  <row Id="13552" PostHistoryTypeId="16" PostId="6723" RevisionGUID="2a01d89f-b878-4814-9858-5f7d96c21ef9" CreationDate="2010-09-03T22:28:42.203" UserId="-1" />
  <row Id="13553" PostHistoryTypeId="8" PostId="997" RevisionGUID="1f6e7ead-0fce-40f8-ac07-2cf4382089d1" CreationDate="2010-09-03T23:07:57.223" UserId="113" Comment="Rollback to [03d32b43-4cb6-423b-b509-4f6963263ee9]" Text="I've seen many recipes for scrambled eggs [with][1] and without milk / cream / [half and half][2]&#xD;&#xA;&#xD;&#xA;So what does the milk do?  The only difference I can see is color - without the milk the eggs are a brighter yellow.&#xD;&#xA;&#xD;&#xA;What am I missing???&#xD;&#xA;&#xD;&#xA;  [1]: http://www.taste.com.au/recipes/11817/basic+scrambled+eggs&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Half_and_half" />
  <row Id="13554" PostHistoryTypeId="2" PostId="6724" RevisionGUID="3ece6920-0bd2-44c3-be72-79bdc4c1929e" CreationDate="2010-09-04T00:49:50.650" UserId="2125" Text="They always get wilted in the crisper pretty quickly.  Is there a better way to store them?" />
  <row Id="13555" PostHistoryTypeId="1" PostId="6724" RevisionGUID="3ece6920-0bd2-44c3-be72-79bdc4c1929e" CreationDate="2010-09-04T00:49:50.650" UserId="2125" Text="How to best store scallions?" />
  <row Id="13556" PostHistoryTypeId="3" PostId="6724" RevisionGUID="3ece6920-0bd2-44c3-be72-79bdc4c1929e" CreationDate="2010-09-04T00:49:50.650" UserId="2125" Text="&lt;storage-method&gt;" />
  <row Id="13557" PostHistoryTypeId="2" PostId="6725" RevisionGUID="40b7536d-a940-4318-97d3-c491f4a6074f" CreationDate="2010-09-04T01:01:29.973" UserId="364" Text="[Stilltasty][1] recommends that you wrap the scallions (or green onions) in plastic wrap, and that site also says they'll last 7-10 days that way.&#xD;&#xA;&#xD;&#xA;I actually wrap them in a damp paper towel and then in plastic wrap. I keep this little packet in the crisper drawer. I've kept them about 2 weeks this way.&#xD;&#xA;&#xD;&#xA;Either way, each time you open the packet you should check for damaged parts and discard them. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/17339" />
  <row Id="13558" PostHistoryTypeId="6" PostId="6724" RevisionGUID="b76b53c7-bf6e-4503-b2b8-9622eed7713e" CreationDate="2010-09-04T01:02:50.173" UserId="364" Comment="edited tags" Text="&lt;storage-method&gt;&lt;onions&gt;" />
  <row Id="13559" PostHistoryTypeId="2" PostId="6726" RevisionGUID="8bb6f230-6af0-4ca2-b397-24679f6d088d" CreationDate="2010-09-04T01:15:17.897" UserId="1220" Text="Any food where the texture is unimportant or cannot possibly get any worse than it already is. Porridge and lutfisk/lutefisk comes to mind." />
  <row Id="13560" PostHistoryTypeId="16" PostId="6726" RevisionGUID="8bb6f230-6af0-4ca2-b397-24679f6d088d" CreationDate="2010-09-04T01:15:17.897" UserId="-1" />
  <row Id="13561" PostHistoryTypeId="2" PostId="6727" RevisionGUID="48e59b87-562a-4637-a04a-6e3b58a11a79" CreationDate="2010-09-04T01:23:23.283" UserId="2125" Text="I'm reading &quot;Born to Run&quot; and learned that the Tarahumara peoples of Mexico eat Chia seeds to give them energy. In the book they mix the seeds with water some lime juice and a bit of sugar ...to make Iskiate. It supposedly gives them a burst of energy.&#xD;&#xA;&#xD;&#xA;Has anyone ever tried this?  What effects did this concoction have on you?  I haven't tried it yet...about to tomorrow morning for a 6AM roadtrip! I'll report my experience with it tomorrow." />
  <row Id="13562" PostHistoryTypeId="1" PostId="6727" RevisionGUID="48e59b87-562a-4637-a04a-6e3b58a11a79" CreationDate="2010-09-04T01:23:23.283" UserId="2125" Text="Chia gel and Iskiate" />
  <row Id="13563" PostHistoryTypeId="3" PostId="6727" RevisionGUID="48e59b87-562a-4637-a04a-6e3b58a11a79" CreationDate="2010-09-04T01:23:23.283" UserId="2125" Text="&lt;health&gt;&lt;seeds&gt;" />
  <row Id="13564" PostHistoryTypeId="16" PostId="1432" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13565" PostHistoryTypeId="16" PostId="1434" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13566" PostHistoryTypeId="16" PostId="2050" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13567" PostHistoryTypeId="16" PostId="2152" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13568" PostHistoryTypeId="16" PostId="2161" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13569" PostHistoryTypeId="16" PostId="2179" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13570" PostHistoryTypeId="16" PostId="1418" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T02:19:47.877" UserId="60" />
  <row Id="13571" PostHistoryTypeId="2" PostId="6728" RevisionGUID="0c3ea54e-e0e4-4b8f-82ed-ad7588e1a2fa" CreationDate="2010-09-04T02:43:57.487" UserId="2125" Text="My wife and I are about to do some tomato canning tomorrow. We have a bunch of mason jars that we didn't have time to sterilize.  She thinks that just washing them in hot water is enough. After searching around all instructions require boiling.&#xD;&#xA;&#xD;&#xA;What is the bare minimum necessary?" />
  <row Id="13572" PostHistoryTypeId="1" PostId="6728" RevisionGUID="0c3ea54e-e0e4-4b8f-82ed-ad7588e1a2fa" CreationDate="2010-09-04T02:43:57.487" UserId="2125" Text="Minimum procedure for sterilizing mason jars for canning" />
  <row Id="13573" PostHistoryTypeId="3" PostId="6728" RevisionGUID="0c3ea54e-e0e4-4b8f-82ed-ad7588e1a2fa" CreationDate="2010-09-04T02:43:57.487" UserId="2125" Text="&lt;canning&gt;" />
  <row Id="13574" PostHistoryTypeId="2" PostId="6729" RevisionGUID="cba37740-8301-42c2-bb50-814695a41227" CreationDate="2010-09-04T02:51:19.927" UserId="60" Text="Washing them in hot water is _most certainly not enough_. Sterilization via boiling under pressure is guaranteed to kill every harmful pathogen, particularly _Clostridium botulinum_, the beastie responsible for botulism. The &quot;hot&quot; water from your tap is not enough to kill the spores. _C botulinum_ spores must be heated to 250 F for at least three minutes to guarantee they are killed.&#xD;&#xA;&#xD;&#xA;Please do not compromise here under any circumstance. Canning requires _sterilization_, not sanitization. Botulism can paralyze and kill you." />
  <row Id="13575" PostHistoryTypeId="2" PostId="6730" RevisionGUID="debbc881-f77a-4632-ba89-01489900fefd" CreationDate="2010-09-04T03:03:52.400" UserId="2319" Text="I made a Genoise following James Peterson's recipe in _Baking,_ but without the optional butter.  I used an electric hand mixer. The cake came out fine, as in the picture.  The second time I decided to add the butter and the whole thing deflated.  What did I do wrong?  How do I add the butter to the batter?" />
  <row Id="13576" PostHistoryTypeId="1" PostId="6730" RevisionGUID="debbc881-f77a-4632-ba89-01489900fefd" CreationDate="2010-09-04T03:03:52.400" UserId="2319" Text="How do I add butter to a sponge cake?" />
  <row Id="13577" PostHistoryTypeId="3" PostId="6730" RevisionGUID="debbc881-f77a-4632-ba89-01489900fefd" CreationDate="2010-09-04T03:03:52.400" UserId="2319" Text="&lt;cake&gt;&lt;sponge-cake&gt;" />
  <row Id="13578" PostHistoryTypeId="4" PostId="6727" RevisionGUID="7308659e-1eb8-471b-b8c9-8e232bd2fc1c" CreationDate="2010-09-04T03:04:50.627" UserId="2125" Comment="asked a better question" Text="Chia gel and Iskiate...what are it's health effects, if any?" />
  <row Id="13579" PostHistoryTypeId="2" PostId="6731" RevisionGUID="812e7c35-ee81-49af-bb07-04149466d757" CreationDate="2010-09-04T03:07:25.927" UserId="364" Text="Before filling the jars, you should do the following: &#xD;&#xA;&#xD;&#xA; - Place the jars (right-side-up) on a rack inside a boiling-water canner  &#xD;&#xA; - Fill the canner and jars with water to one inch above the jars  &#xD;&#xA; - Boil for 10 min (or more for higher elevations)  &#xD;&#xA; - Remove and drain the jars, one at a time &#xD;&#xA; &#xD;&#xA;I toss the lids and rings in there as well, since the lids seal best when the rubbery-stuff is softened first anyway. &#xD;&#xA;&#xD;&#xA;I have read that some people use their dishwasher's &quot;sanitize&quot; cycle instead, but you should contact the manufacturer (or check the user's guide) to see if it really gets hot enough. I don't know much about using the dishwasher for this purpose; perhaps someone else can elaborate. &#xD;&#xA;&#xD;&#xA;If you're looking for great canning instructions, check out the [National Center for Home Food Preservation][1]. They will explain how to can safely, botulism-death-free. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/publications/uga/using_press_canners.html" />
  <row Id="13580" PostHistoryTypeId="5" PostId="6213" RevisionGUID="f3754d9f-4e18-472e-83ef-ef78772df1fa" CreationDate="2010-09-04T03:17:14.887" UserId="364" Comment="Rephrased question to avoid closure - trying to change it so there's an objective way to answer it. Simply asking what's cost-effective is too subjective, as it all depends on the price of the materials needed. " Text="I am trying to dertermine what kinds of jam are particularly cost-effective to make at home. &#xD;&#xA;&#xD;&#xA;I have been given a few bits of equipment for jam making, and am looking forward to getting started. &#xD;&#xA;&#xD;&#xA;We don't have a garden at the moment so can't grown our own fruit. I have seen blackberries growing wild near us so I will be trying that, but I would also like to try other kinds of jam." />
  <row Id="13581" PostHistoryTypeId="4" PostId="6213" RevisionGUID="f3754d9f-4e18-472e-83ef-ef78772df1fa" CreationDate="2010-09-04T03:17:14.887" UserId="364" Comment="Rephrased question to avoid closure - trying to change it so there's an objective way to answer it. Simply asking what's cost-effective is too subjective, as it all depends on the price of the materials needed. " Text="What are the costs to consider when making jam?" />
  <row Id="13582" PostHistoryTypeId="6" PostId="6213" RevisionGUID="f3754d9f-4e18-472e-83ef-ef78772df1fa" CreationDate="2010-09-04T03:17:14.887" UserId="364" Comment="Rephrased question to avoid closure - trying to change it so there's an objective way to answer it. Simply asking what's cost-effective is too subjective, as it all depends on the price of the materials needed. " Text="&lt;fruit&gt;&lt;food-preservation&gt;&lt;jam&gt;&lt;canning&gt;" />
  <row Id="13583" PostHistoryTypeId="5" PostId="6727" RevisionGUID="7b5a1ad2-1bab-4207-ba6b-9fc33482ddca" CreationDate="2010-09-04T03:29:51.303" UserId="2125" Comment="updated questions; added 49 characters in body; edited title" Text="I'm reading &quot;Born to Run&quot; and learned that the Tarahumara peoples of Mexico eat Chia seeds to give them energy. In the book they mix the seeds with water some lime juice and a bit of sugar ...to make Iskiate. It supposedly gives them a burst of energy.  Other sites talk about their health benefits.&#xD;&#xA;&#xD;&#xA;What are other recipes for these seeds? What are some other uses?" />
  <row Id="13584" PostHistoryTypeId="4" PostId="6727" RevisionGUID="7b5a1ad2-1bab-4207-ba6b-9fc33482ddca" CreationDate="2010-09-04T03:29:51.303" UserId="2125" Comment="updated questions; added 49 characters in body; edited title" Text="Chia seeds, recipes and usage" />
  <row Id="13585" PostHistoryTypeId="5" PostId="6727" RevisionGUID="6df124db-8e57-46e2-9404-ecc303e5ecf2" CreationDate="2010-09-04T03:50:22.187" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="I'm reading &quot;Born to Run&quot; and learned that the Tarahumara peoples of Mexico eat Chia seeds to give them energy.  In the book they mix the seeds with water, some lime juice and a bit of sugar... to make Iskiate.&#xD;&#xA;&#xD;&#xA;What would be the purpose of this particular preparation?  Is it simply for taste, or does the addition of these ingredients (water, lime juice, and sugar) have some impact on either the short-term physical or long-term health effects?" />
  <row Id="13586" PostHistoryTypeId="4" PostId="6727" RevisionGUID="6df124db-8e57-46e2-9404-ecc303e5ecf2" CreationDate="2010-09-04T03:50:22.187" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="What is the purpose of making Iskiate from Chia seeds?" />
  <row Id="13587" PostHistoryTypeId="6" PostId="6727" RevisionGUID="6df124db-8e57-46e2-9404-ecc303e5ecf2" CreationDate="2010-09-04T03:50:22.187" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="&lt;seeds&gt;" />
  <row Id="13588" PostHistoryTypeId="2" PostId="6732" RevisionGUID="339653e1-b161-4d9f-8ac5-31ba4728bf83" CreationDate="2010-09-04T06:36:05.807" UserId="1393" Text="I made a burnt sugar caramel sauce tonight that turned out beautiful. It is just what it sounds like; you make a normal caramel sauce but cook the sugar until it is past amber and getting almost black. Making this is such a high-wire act though, especially in a small batch. The difference between not dark enough, just right, and actually completely burned is just seconds. Much too fast to manage with a thermometer, especially because the temperature isn't even throughout the pan. So my question is, is there a way to slow this process down towards the end so that picking the right moment isn't so difficult?" />
  <row Id="13589" PostHistoryTypeId="1" PostId="6732" RevisionGUID="339653e1-b161-4d9f-8ac5-31ba4728bf83" CreationDate="2010-09-04T06:36:05.807" UserId="1393" Text="How do I control the temperature of burn sugar?" />
  <row Id="13590" PostHistoryTypeId="3" PostId="6732" RevisionGUID="339653e1-b161-4d9f-8ac5-31ba4728bf83" CreationDate="2010-09-04T06:36:05.807" UserId="1393" Text="&lt;sugar&gt;&lt;caramel&gt;" />
  <row Id="13591" PostHistoryTypeId="2" PostId="6733" RevisionGUID="4ce69291-5923-4c6e-a805-5a69534dde6b" CreationDate="2010-09-04T07:11:42.973" UserId="2353" Text="I bought some tofu at the store about a month ago (or was it two months?). Anyway, I haven't eaten it all and its sitting in my fridge in tupperware. How long is it good for?" />
  <row Id="13592" PostHistoryTypeId="1" PostId="6733" RevisionGUID="4ce69291-5923-4c6e-a805-5a69534dde6b" CreationDate="2010-09-04T07:11:42.973" UserId="2353" Text="how long is tofu good for?" />
  <row Id="13593" PostHistoryTypeId="3" PostId="6733" RevisionGUID="4ce69291-5923-4c6e-a805-5a69534dde6b" CreationDate="2010-09-04T07:11:42.973" UserId="2353" Text="&lt;storage-lifetime&gt;" />
  <row Id="13594" PostHistoryTypeId="2" PostId="6734" RevisionGUID="10553033-57cf-44cc-ba48-6308870a0df9" CreationDate="2010-09-04T07:29:34.773" UserId="1795" Text="The Be-Ro Book in our house in the UK - Mum referred to it all the time. I still have a copy a bit old and battered" />
  <row Id="13595" PostHistoryTypeId="16" PostId="6734" RevisionGUID="10553033-57cf-44cc-ba48-6308870a0df9" CreationDate="2010-09-04T07:29:34.773" UserId="-1" />
  <row Id="13596" PostHistoryTypeId="2" PostId="6735" RevisionGUID="518b671d-6c44-4675-8235-93ab99edfa68" CreationDate="2010-09-04T07:33:10.620" UserId="60" Text="Throw it out.&#xD;&#xA;&#xD;&#xA;Tofu has a very short life. Once opened it can last up to 5 days in the refrigerator, but only if you store it submerged in water, and change it daily.&#xD;&#xA;&#xD;&#xA;See also: http://stilltasty.com/fooditems/index/18509" />
  <row Id="13597" PostHistoryTypeId="5" PostId="6733" RevisionGUID="8c01f8c4-3f7a-4021-9376-a1541cd8d424" CreationDate="2010-09-04T07:33:36.360" UserId="60" Comment="added 1 characters in body; edited tags" Text="I bought some tofu at the store about a month ago (or was it two months?). Anyway, I haven't eaten it all and it's sitting in my fridge in tupperware. How long is it good for?" />
  <row Id="13598" PostHistoryTypeId="6" PostId="6733" RevisionGUID="8c01f8c4-3f7a-4021-9376-a1541cd8d424" CreationDate="2010-09-04T07:33:36.360" UserId="60" Comment="added 1 characters in body; edited tags" Text="&lt;storage-lifetime&gt;&lt;tofu&gt;" />
  <row Id="13599" PostHistoryTypeId="2" PostId="6736" RevisionGUID="13c92437-cada-495b-b065-39b47cda785f" CreationDate="2010-09-04T07:41:32.077" UserId="2239" Text="I always stand them upright in a narrow glass, with a little water in the bottom. I the keep the glass either on the top shelf or the door of the refrigerator." />
  <row Id="13600" PostHistoryTypeId="2" PostId="6737" RevisionGUID="74ee69d1-80d8-4d62-ac00-cf9e9ab48d3c" CreationDate="2010-09-04T10:57:03.840" UserId="2010" Text="Due to my roots I keep coming back to the Cape Malay Cookery Book.  It was at one point the most shoplifted book in South Africa.  It contains most of the dishes my mother used to make for me when I was young and now I want to create them for myself.&#xD;&#xA;&#xD;&#xA;White Heat (Marco Pierre White) is half autobiography and half recipie book which keeps me coming back.&#xD;&#xA;&#xD;&#xA;Gorgeous Desserts by Annie Bell is my goto book for when Im entertaining and need a dessert - the pictures alone are wonderful." />
  <row Id="13601" PostHistoryTypeId="16" PostId="6737" RevisionGUID="74ee69d1-80d8-4d62-ac00-cf9e9ab48d3c" CreationDate="2010-09-04T10:57:03.840" UserId="-1" />
  <row Id="13602" PostHistoryTypeId="2" PostId="6738" RevisionGUID="62ea5b9d-035e-489f-8399-3e0d849f0811" CreationDate="2010-09-04T11:00:10.307" UserId="2010" Text="Im not familiar with the recipe you are referring to but in most sponge cakes (e.g. Victoria Sponge) the butter must be mixed with the sugar very well as the first step.  The easiest way I find is to melt/soften it in the microwave for a few seconds and then mix in the sugar using a wooden spoon.  From there you then add eggs, flour and anything additional like coca." />
  <row Id="13607" PostHistoryTypeId="5" PostId="6715" RevisionGUID="c91adece-54ea-4d38-b591-90bd45785de2" CreationDate="2010-09-04T12:26:00.070" UserId="35" Comment="added 1 characters in body" Text="Microwave cooking is very similar to steaming, so anything that you would otherwise steam (like vegetables) is a good candidate.&#xD;&#xA;&#xD;&#xA;I haven't tried it yet (in the microwave, anyway), but I've heard that cooking fish in cartoccio (in a parchment paper pouch) works well in a microwave, as the normal cooking process is mostly steaming." />
  <row Id="13608" PostHistoryTypeId="2" PostId="6740" RevisionGUID="066823bb-1186-4630-a019-7a0c88e2499b" CreationDate="2010-09-04T12:50:43.387" UserId="1511" Text="One thing not mentioned is feet/pads on the bottom of the board.  Boards without anything on the bottom except a flat surface can slip.  You can resolve this by adding rubber feet or a damp towel but if you are buying a new cutting board it might be something worth looking into.&#xD;&#xA;&#xD;&#xA;Also, check out the size of the board in terms of your sink.  A large board is great for cooking, a large board is a pain in my side for cleaning as it barely fits in the sink and creates a mess just by cleaning it." />
  <row Id="13609" PostHistoryTypeId="2" PostId="6741" RevisionGUID="091e89ca-affb-4c21-af55-7f33d0fb5b2c" CreationDate="2010-09-04T13:46:28.380" UserId="2010" Text="My selection involves:&#xD;&#xA;&#xD;&#xA;Bamboo for general purpose veg, small bits of meat (e.g. bacon slices), I also occasionally cut meat on it - it is smooth and juices etc run straight off it.&#xD;&#xA;Several Plastic for when I have several dishes on the go or lots and lots of veg and also meat and fish.&#xD;&#xA;Wood for bread, cheese and cooked meat - It looks nice when I serve cheese boards or antipasti.&#xD;&#xA;I have a glass one but only use it as a heat mat as well as dulling knives it also makes a horrible noise when you do need to cut on it.&#xD;&#xA;&#xD;&#xA;I have an endgrain wood board that is designed for meat (it has a groove around the outside for collecting juices).  But I find it too big, heavy and hard to clean to actually use - annoyingly it was also my most expensive.&#xD;&#xA;&#xD;&#xA;I know people who have granite work tops and do not use a board - This is as bad as glass and will dull your knives also.&#xD;&#xA;&#xD;&#xA;Wood boards can also absorb juice - so regularly cutting onions, garlic or &quot;smelly&quot; things may cause your board, and therefore other things you cut on it to pick up the smell.&#xD;&#xA;&#xD;&#xA;Wood is also annoying to maintain - it needs oiling occasionally as well as disinfecting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13610" PostHistoryTypeId="5" PostId="6730" RevisionGUID="4f002e58-54c1-4b56-909e-5bb9c3e547db" CreationDate="2010-09-04T14:52:40.193" UserId="2319" Comment="added recipe summary" Text="I made a Genoise following James Peterson's recipe in _Baking,_ but without the optional butter.  I used an electric hand mixer. The cake came out fine, as in the picture.  The second time I decided to add the butter and the whole thing deflated.  What did I do wrong?  How do I add the butter to the batter?&#xD;&#xA;&#xD;&#xA;Peterson's recipe calls for beating eggs and sugar for 20 minutes with a handheld to ribbon stage, folding in the flour with a spatula, and tempering the melted butter with 1/5 of the batter before mixing it to the rest." />
  <row Id="13611" PostHistoryTypeId="6" PostId="183" RevisionGUID="0ac6a630-d468-4a01-aa5b-131a47c61d9d" CreationDate="2010-09-04T15:34:18.073" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;cutting&gt;&lt;chopping&gt;&lt;cutting-board&gt;" />
  <row Id="13612" PostHistoryTypeId="6" PostId="183" RevisionGUID="7ca01907-fe18-4e68-ac98-874a0010256d" CreationDate="2010-09-04T15:40:43.103" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;cutting&gt;&lt;chopping&gt;&lt;cutting-boards&gt;" />
  <row Id="13613" PostHistoryTypeId="6" PostId="2209" RevisionGUID="4e8bb31e-03e9-4b19-a9e9-41d30a2fe670" CreationDate="2010-09-04T15:41:24.770" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;knives&gt;&lt;cleaning&gt;&lt;cutting-boards&gt;" />
  <row Id="13614" PostHistoryTypeId="6" PostId="618" RevisionGUID="99b9a6bd-2eaf-4e8e-a606-3b4bf35cd926" CreationDate="2010-09-04T15:42:00.603" UserId="364" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;utensils&gt;&lt;cutting-boards&gt;" />
  <row Id="13615" PostHistoryTypeId="6" PostId="2294" RevisionGUID="eddda823-db10-49fe-af78-82ea11231ca0" CreationDate="2010-09-04T15:43:02.957" UserId="364" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;vegetables&gt;&lt;cutting-boards&gt;" />
  <row Id="13616" PostHistoryTypeId="6" PostId="4079" RevisionGUID="6958d1bc-5b03-49c8-ab7f-6e256e48d26e" CreationDate="2010-09-04T15:45:40.067" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;pizza&gt;&lt;pizza-stone&gt;&lt;cutting-boards&gt;" />
  <row Id="13617" PostHistoryTypeId="6" PostId="3553" RevisionGUID="3579d2b0-6e3d-42bb-8964-9cde61c5a32c" CreationDate="2010-09-04T15:47:18.427" UserId="364" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cutting-boards&gt;" />
  <row Id="13618" PostHistoryTypeId="2" PostId="6742" RevisionGUID="5c96c31e-9275-4513-ac7a-4ccac3b534cf" CreationDate="2010-09-04T16:45:03.943" UserId="2194" Text="I bought some pork sausage and baked them in my oven.  The taste was good but the sausage casing were a bit hard to chew.&#xD;&#xA;&#xD;&#xA;Should I remove casings before I bake sausages?" />
  <row Id="13619" PostHistoryTypeId="1" PostId="6742" RevisionGUID="5c96c31e-9275-4513-ac7a-4ccac3b534cf" CreationDate="2010-09-04T16:45:03.943" UserId="2194" Text="Is sausage casing edible?" />
  <row Id="13620" PostHistoryTypeId="3" PostId="6742" RevisionGUID="5c96c31e-9275-4513-ac7a-4ccac3b534cf" CreationDate="2010-09-04T16:45:03.943" UserId="2194" Text="&lt;sausages&gt;" />
  <row Id="13621" PostHistoryTypeId="2" PostId="6743" RevisionGUID="fee5c8e0-520e-4235-ab9d-cc4931a85702" CreationDate="2010-09-04T16:49:12.027" UserId="1236" Text="I also find them hard to chew when baked, but they are edible.  To make them easier to eat, you can either turn the heat up in your oven and try to get a little bit of a crunch to the outsides, or you can briefly pan-fry them after they're done cooking in a little bit of oil on a skillet.&#xD;&#xA;&#xD;&#xA;I actually either boil or bake them first (or simmer them in some water in a pan on the stove, not enough to cover them, just enough to kind of steam them) and then finish them on the grill for best flavor and texture.  I'd recommend finishing on the grill over any other method.  You can also completely cook them on the grill if preferred, but that can be a bit tricky if they're raw sausage and not pre-cooked, so keep an eye on them and make sure they're done completely." />
  <row Id="13622" PostHistoryTypeId="5" PostId="6743" RevisionGUID="221731fa-2b34-484a-ad4b-c1e7c8233fc5" CreationDate="2010-09-04T16:54:52.687" UserId="1236" Comment="clarity" Text="I also find them hard to chew when baked, but they are edible.  To make them easier to eat, you want to finish them up using a different method to get a crunch on the outside.  I find you can either:&#xD;&#xA;&#xD;&#xA; - turn the heat up in your oven at the end, or broil them&#xD;&#xA; - briefly pan-fry them after they're done cooking in a little bit of oil on a skillet (cast iron preferred)&#xD;&#xA; - grill them after baking&#xD;&#xA;&#xD;&#xA;I usually boil or bake them first, or simmer them in some water in a pan on the stove (not enough to cover them, just enough to kind of steam them) and then finish them on the grill for best flavor and texture.  I'd recommend finishing on the grill over any other method.  &#xD;&#xA;&#xD;&#xA;You can also completely cook them on the grill if preferred, but that can be a bit tricky if they're raw sausage and not pre-cooked, so keep an eye on them and make sure they're done completely throughout." />
  <row Id="13623" PostHistoryTypeId="2" PostId="6744" RevisionGUID="4c9900ce-2a98-45c1-a7b2-9d3157cff89d" CreationDate="2010-09-04T17:10:23.513" UserId="1853" Text="I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestions would be welcome." />
  <row Id="13624" PostHistoryTypeId="1" PostId="6744" RevisionGUID="4c9900ce-2a98-45c1-a7b2-9d3157cff89d" CreationDate="2010-09-04T17:10:23.513" UserId="1853" Text="What To Do With Blueberry Hot Sauce" />
  <row Id="13625" PostHistoryTypeId="3" PostId="6744" RevisionGUID="4c9900ce-2a98-45c1-a7b2-9d3157cff89d" CreationDate="2010-09-04T17:10:23.513" UserId="1853" Text="&lt;blueberries&gt;&lt;hot&gt;" />
  <row Id="13626" PostHistoryTypeId="5" PostId="6743" RevisionGUID="129be5e2-e718-43d4-b724-a38430359351" CreationDate="2010-09-04T17:10:50.453" UserId="1236" Comment="added 194 characters in body" Text="I also find them hard to chew when baked, but they are edible.  To make them easier to eat, you want to finish them up using a different method to get a crunch on the outside.  I find you can either:&#xD;&#xA;&#xD;&#xA; - turn the heat up in your oven at the end, or broil them&#xD;&#xA; - briefly pan-fry them after they're done cooking in a little bit of oil on a skillet (cast iron preferred)&#xD;&#xA; - grill them after baking&#xD;&#xA;&#xD;&#xA;I usually boil or bake them first, or simmer them in some water in a pan on the stove (not enough to cover them, just enough to kind of steam them) and then finish them on the grill for best flavor and texture.  I'd recommend finishing on the grill over any other method.  &#xD;&#xA;&#xD;&#xA;You can also completely cook them on the grill if preferred, but that can be a bit tricky if they're raw sausage and not pre-cooked, so keep an eye on them and make sure they're done completely throughout.&#xD;&#xA;&#xD;&#xA;You can definitely remove the casings, and depending on what dish you're making that may be preferred.  However I have had success making an appetizing whole sausage using the above methods." />
  <row Id="13627" PostHistoryTypeId="16" PostId="6744" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-04T17:12:17.453" UserId="60" />
  <row Id="13628" PostHistoryTypeId="2" PostId="6745" RevisionGUID="a082ec67-0f05-4f64-85fa-d5111f7ff66e" CreationDate="2010-09-04T17:28:07.560" UserId="1887" Text="I bet it would be delicious with beef. Beef and berries are great together. " />
  <row Id="13629" PostHistoryTypeId="16" PostId="6745" RevisionGUID="a082ec67-0f05-4f64-85fa-d5111f7ff66e" CreationDate="2010-09-04T17:28:07.560" UserId="-1" />
  <row Id="13630" PostHistoryTypeId="2" PostId="6746" RevisionGUID="3d122b03-32f0-48ba-8d70-6350dcbc0bd0" CreationDate="2010-09-04T17:36:14.347" UserId="771" Text="The casings are perfectly edible.&#xD;&#xA;&#xD;&#xA;If you're finding them chewy, I'd suggest roasting them, you that they fry a little in the fat that renders out, which should crisp them up nicely. It may be the case that you're not cooking them long enough, and giving them a chance to brown sufficiently.&#xD;&#xA;" />
  <row Id="13631" PostHistoryTypeId="2" PostId="6747" RevisionGUID="becc6fd3-42cd-4945-b92b-1a8d18aa9484" CreationDate="2010-09-04T17:50:09.620" UserId="2010" Text="It also very much depends on the type of sausage you are using.  Some (usually cheap) sausages use an artificial casing which I find makes the sausage at worst leathery and at best a bit chewy.&#xD;&#xA;&#xD;&#xA;Assuming you have good quality sausages, the best way to cook them (I find) is to fry them on a cast iron grill pan at a low temperature for a long time, 20-30 minutes usually (maybe less if they are thin) they are done when they start to get sticky and start to &quot;sing&quot;.&#xD;&#xA;&#xD;&#xA;Casing removal should only really be necessary when you just want the sausage meat itself." />
  <row Id="13632" PostHistoryTypeId="2" PostId="6748" RevisionGUID="0fac5a8a-8365-4aac-95af-1468e23f5d64" CreationDate="2010-09-04T18:07:26.347" UserId="641" Text="I've tried scrapping with a knife (scissors), but it's hard work and slow. Any other idea?" />
  <row Id="13633" PostHistoryTypeId="1" PostId="6748" RevisionGUID="0fac5a8a-8365-4aac-95af-1468e23f5d64" CreationDate="2010-09-04T18:07:26.347" UserId="641" Text="What is the best way to clean mussels?" />
  <row Id="13634" PostHistoryTypeId="3" PostId="6748" RevisionGUID="0fac5a8a-8365-4aac-95af-1468e23f5d64" CreationDate="2010-09-04T18:07:26.347" UserId="641" Text="&lt;cleaning&gt;" />
  <row Id="13635" PostHistoryTypeId="2" PostId="6749" RevisionGUID="da53c183-b3e4-49fc-b986-6bcd5ad1c1c9" CreationDate="2010-09-04T18:25:04.603" UserId="641" Text="120º Celsius (248F) hotter than boiling water. USDA recommends 74ºC (165F) for chicken, so your chicken will be overcooked at 85ºC (185F). If you want to use an oven, try a thermometer to check the internal temperature of the chicken. Take carryover temperature into account (take it out of the oven at 70ºC).&#xD;&#xA;&#xD;&#xA;[Caramelization][1] will take place at around 160ºC so your chicken will not brown. You might want to crank up your oven to 180ºC for browning.&#xD;&#xA;&#xD;&#xA;Your best bet is to prepare the chicken in advance, refrigerate, and brown / heat it when you're going to eat it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caramelization" />
  <row Id="13636" PostHistoryTypeId="6" PostId="6471" RevisionGUID="e70ff72e-50ca-4441-9335-8811830f7b07" CreationDate="2010-09-04T18:44:30.907" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;spinach&gt;" />
  <row Id="13637" PostHistoryTypeId="6" PostId="6166" RevisionGUID="85379243-9860-47f2-815b-3288db3b9119" CreationDate="2010-09-04T18:48:49.760" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;" />
  <row Id="13638" PostHistoryTypeId="6" PostId="567" RevisionGUID="0434a8a9-1403-4212-a1c9-5cd421a19ef7" CreationDate="2010-09-04T18:53:58.333" UserId="60" Comment="edited tags" Text="&lt;onions&gt;&lt;knife-skills&gt;" />
  <row Id="13639" PostHistoryTypeId="2" PostId="6750" RevisionGUID="3931d91e-bf7c-47ad-ae18-8f70c0f68fbd" CreationDate="2010-09-04T18:54:35.690" UserId="771" Text="It may be an issue of locale - in British English recipes, minced would be synonymous with ground from a American English recipe. Diced stays the same (British recipes may clarify with &quot;finely diced&quot; or &quot;coarse diced&quot;)" />
  <row Id="13640" PostHistoryTypeId="6" PostId="6471" RevisionGUID="5bfca831-5189-4882-81b5-5d3965d3e2ec" CreationDate="2010-09-04T18:54:55.080" UserId="364" Comment="edited tags" Text="&lt;spinach&gt;" />
  <row Id="13641" PostHistoryTypeId="2" PostId="6751" RevisionGUID="07665769-a3f3-4f77-b9d9-b05eb4c62b44" CreationDate="2010-09-04T18:56:18.477" UserId="1393" Text="I generally see this kind of sweet pairing with game, like venison. This coming from the vegetarian, but I can't really think of anything vegetarian I would do with it. (Or give it as a gift :)." />
  <row Id="13642" PostHistoryTypeId="16" PostId="6751" RevisionGUID="07665769-a3f3-4f77-b9d9-b05eb4c62b44" CreationDate="2010-09-04T18:56:18.477" UserId="-1" />
  <row Id="13643" PostHistoryTypeId="6" PostId="2483" RevisionGUID="41a816db-34a6-439f-a71e-892f93617489" CreationDate="2010-09-04T18:57:09.177" UserId="364" Comment="edited tags" Text="&lt;bread&gt;&lt;knife-skills&gt;" />
  <row Id="13644" PostHistoryTypeId="6" PostId="109" RevisionGUID="c7ede98d-319a-4491-b403-007cbbf2492a" CreationDate="2010-09-04T18:57:25.977" UserId="60" Comment="edited tags" Text="&lt;food-science&gt;&lt;ripe&gt;" />
  <row Id="13645" PostHistoryTypeId="6" PostId="4182" RevisionGUID="c186b223-7bb0-4ac5-acdd-29e70c7934b8" CreationDate="2010-09-04T18:57:50.603" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;muffins&gt;" />
  <row Id="13646" PostHistoryTypeId="6" PostId="3795" RevisionGUID="f23636bf-129b-4d15-8588-e4fc25b80b2c" CreationDate="2010-09-04T18:57:56.443" UserId="364" Comment="edited tags" Text="&lt;knives&gt;&lt;knife-skills&gt;" />
  <row Id="13647" PostHistoryTypeId="6" PostId="3243" RevisionGUID="6588e9f5-5120-42fb-a755-c1c8f98380e8" CreationDate="2010-09-04T18:58:16.287" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;cookies&gt;" />
  <row Id="13648" PostHistoryTypeId="2" PostId="6752" RevisionGUID="f6acc862-e56d-4a76-be70-f72e6fea4d91" CreationDate="2010-09-04T18:58:34.007" UserId="1511" Text="Chicken would be good in any form with this... shrimp/mussels sound like they would be good too." />
  <row Id="13649" PostHistoryTypeId="16" PostId="6752" RevisionGUID="f6acc862-e56d-4a76-be70-f72e6fea4d91" CreationDate="2010-09-04T18:58:34.007" UserId="-1" />
  <row Id="13650" PostHistoryTypeId="6" PostId="1911" RevisionGUID="1c931192-e83b-4b7b-a170-e557c4b53279" CreationDate="2010-09-04T18:58:36.460" UserId="364" Comment="edited tags" Text="&lt;peeling&gt;&lt;avocados&gt;&lt;knife-skils&gt;" />
  <row Id="13651" PostHistoryTypeId="6" PostId="3872" RevisionGUID="4c89a4ae-6a3a-444e-b5a5-f8c70e0c1c00" CreationDate="2010-09-04T18:58:57.620" UserId="60" Comment="edited tags" Text="&lt;sauce&gt;&lt;basting&gt;" />
  <row Id="13652" PostHistoryTypeId="6" PostId="1137" RevisionGUID="afa0c807-6236-48bc-bf2b-a67501822046" CreationDate="2010-09-04T18:59:07.737" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;" />
  <row Id="13653" PostHistoryTypeId="6" PostId="5671" RevisionGUID="b742db4e-9028-43d8-adab-55b2a18c613e" CreationDate="2010-09-04T18:59:49.860" UserId="60" Comment="edited tags" Text="&lt;onions&gt;&lt;caramelisation&gt;" />
  <row Id="13654" PostHistoryTypeId="6" PostId="692" RevisionGUID="f0793d00-836f-4af1-a698-8fec9a5796b5" CreationDate="2010-09-04T19:01:21.163" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;peeling&gt;" />
  <row Id="13655" PostHistoryTypeId="6" PostId="274" RevisionGUID="f50c779e-751a-40f3-9239-ca0968207bfd" CreationDate="2010-09-04T19:01:49.633" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;garlic&gt;" />
  <row Id="13656" PostHistoryTypeId="6" PostId="1911" RevisionGUID="a7a59a2f-d7b5-492d-ba26-c127baa7f76c" CreationDate="2010-09-04T19:02:58.023" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;peeling&gt;&lt;avocados&gt;" />
  <row Id="13657" PostHistoryTypeId="6" PostId="2349" RevisionGUID="c018f3d0-da60-4883-b66b-c61f580a78e7" CreationDate="2010-09-04T19:04:11.147" UserId="60" Comment="edited tags" Text="&lt;food-science&gt;&lt;flavor&gt;" />
  <row Id="13658" PostHistoryTypeId="6" PostId="298" RevisionGUID="5851288b-109b-4343-be59-1164614e93b2" CreationDate="2010-09-04T19:04:47.037" UserId="364" Comment="edited tags" Text="&lt;preparation&gt;&lt;knife-skills&gt;&lt;coconut&gt;" />
  <row Id="13659" PostHistoryTypeId="6" PostId="3805" RevisionGUID="4a5fdf1a-d780-448d-90a6-42ebc0516855" CreationDate="2010-09-04T19:06:28.373" UserId="364" Comment="edited tags" Text="&lt;chicken&gt;&lt;knife-skills&gt;&lt;turkey&gt;&lt;poultry&gt;" />
  <row Id="13660" PostHistoryTypeId="6" PostId="372" RevisionGUID="ab88b357-ee94-465b-b45b-41f42b5d0314" CreationDate="2010-09-04T19:09:20.340" UserId="60" Comment="edited tags" Text="&lt;salt&gt;&lt;soup&gt;" />
  <row Id="13661" PostHistoryTypeId="6" PostId="3890" RevisionGUID="13616f8a-788a-4cfb-bb8b-a776441dfd23" CreationDate="2010-09-04T19:11:29.857" UserId="60" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="13662" PostHistoryTypeId="6" PostId="85" RevisionGUID="6ad43976-c39d-473a-94be-641567abe2d9" CreationDate="2010-09-04T19:14:25.780" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;wok&gt;&lt;seasoning-pans&gt;" />
  <row Id="13663" PostHistoryTypeId="6" PostId="3954" RevisionGUID="44c4ebdf-22ac-4a9f-bccf-cee421b38e00" CreationDate="2010-09-04T19:14:34.643" UserId="60" Comment="edited tags" Text="&lt;flavor&gt;" />
  <row Id="13664" PostHistoryTypeId="6" PostId="87" RevisionGUID="68a1105d-94c3-43b4-96fb-fbbebdea1830" CreationDate="2010-09-04T19:14:43.813" UserId="41" Comment="edited tags" Text="&lt;grilling&gt;" />
  <row Id="13665" PostHistoryTypeId="6" PostId="89" RevisionGUID="5fc55316-471d-4855-a10e-4d66dee081d9" CreationDate="2010-09-04T19:15:06.560" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;ripe&gt;&lt;avocados&gt;" />
  <row Id="13666" PostHistoryTypeId="6" PostId="101" RevisionGUID="51c04c84-47f7-40fe-a5a5-53f592b38376" CreationDate="2010-09-04T19:15:36.513" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;starter&gt;" />
  <row Id="13667" PostHistoryTypeId="6" PostId="776" RevisionGUID="133fdef6-7e0c-4be1-8082-80bf4e13158f" CreationDate="2010-09-04T19:15:38.020" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;roasting&gt;" />
  <row Id="13668" PostHistoryTypeId="6" PostId="109" RevisionGUID="947cfe22-7fcb-43be-a1ab-3490fce482b2" CreationDate="2010-09-04T19:16:05.560" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;ripe&gt;" />
  <row Id="13669" PostHistoryTypeId="6" PostId="153" RevisionGUID="23e82906-8caa-487a-959e-b28b4fb89d98" CreationDate="2010-09-04T19:16:48.910" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;knife-skills&gt;" />
  <row Id="13670" PostHistoryTypeId="6" PostId="772" RevisionGUID="8ad2dc5f-9ed0-4d1d-92d2-385e3db66e5c" CreationDate="2010-09-04T19:17:07.780" UserId="60" Comment="edited tags" Text="&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="13671" PostHistoryTypeId="6" PostId="154" RevisionGUID="c2a183e0-5186-497e-a057-aeb36d8f850d" CreationDate="2010-09-04T19:18:03.153" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;citrus&gt;" />
  <row Id="13672" PostHistoryTypeId="6" PostId="187" RevisionGUID="2070e4a4-bffb-4090-916c-0a0b09e5fde7" CreationDate="2010-09-04T19:19:22.557" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;roast&gt;" />
  <row Id="13673" PostHistoryTypeId="6" PostId="203" RevisionGUID="dc3bc33b-b376-4b1e-9a4d-5d5f9c36c713" CreationDate="2010-09-04T19:20:18.107" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;mushrooms&gt;" />
  <row Id="13674" PostHistoryTypeId="6" PostId="336" RevisionGUID="06332af5-029d-441d-9cca-5093414f4a06" CreationDate="2010-09-04T19:21:48.197" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;knife-skills&gt;&lt;onions&gt;&lt;soup&gt;" />
  <row Id="13675" PostHistoryTypeId="6" PostId="367" RevisionGUID="0ddf6e3f-dfd2-43c1-b677-f3a4d083be99" CreationDate="2010-09-04T19:22:42.703" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;knife-skills&gt;&lt;flavor&gt;&lt;garlic&gt;" />
  <row Id="13676" PostHistoryTypeId="2" PostId="6753" RevisionGUID="52143184-540c-4b45-a5ee-7f42d5c59bd9" CreationDate="2010-09-04T20:38:00.387" UserId="531" Text="If talking about flatware what exactly Hostess Set includes? For how many persons can it be served? If it is common name for the specific set, of course." />
  <row Id="13677" PostHistoryTypeId="1" PostId="6753" RevisionGUID="52143184-540c-4b45-a5ee-7f42d5c59bd9" CreationDate="2010-09-04T20:38:00.387" UserId="531" Text="What is Hostess Set?" />
  <row Id="13678" PostHistoryTypeId="3" PostId="6753" RevisionGUID="52143184-540c-4b45-a5ee-7f42d5c59bd9" CreationDate="2010-09-04T20:38:00.387" UserId="531" Text="&lt;equipment&gt;&lt;cookware&gt;" />
  <row Id="13679" PostHistoryTypeId="2" PostId="6754" RevisionGUID="0fa344d5-5372-4fc4-b9fe-f9d4021d73ec" CreationDate="2010-09-04T20:42:51.317" UserId="1393" Text="[From Oneida.com:][1]&#xD;&#xA;&#xD;&#xA;What is in a Hostess Set, Serving Set and an Entertainment Set?&#xD;&#xA;&#xD;&#xA;A simple way to remember what pieces are in a Hostess Set is: The word Hostess starts with an &quot;H&quot; everything in a Hostess Set holds something.&#xD;&#xA;&#xD;&#xA;* Hostess Set: Gravy Ladle, Tablespoon, Sugar Spoon&#xD;&#xA;* Serving Set: Serving Fork, Butter Knife, Pierced Tablespoon&#xD;&#xA;* Entertainment Set: Casserole Spoon, Dessert Server&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oneida.com/index.cfm/fuseaction/content.page/nodeID/5548532f-1b21-4460-94c1-aaeb0c3f6468/" />
  <row Id="13680" PostHistoryTypeId="5" PostId="6753" RevisionGUID="222951cc-3323-457d-8c31-cfc7de02948b" CreationDate="2010-09-04T20:45:13.077" UserId="1393" Comment="fixed English" Text="When talking about flatware, what exactly does a Hostess Set include? How many persons does it serve? " />
  <row Id="13681" PostHistoryTypeId="4" PostId="6753" RevisionGUID="222951cc-3323-457d-8c31-cfc7de02948b" CreationDate="2010-09-04T20:45:13.077" UserId="1393" Comment="fixed English" Text="What is a Hostess Set of flatware?" />
  <row Id="13682" PostHistoryTypeId="2" PostId="6755" RevisionGUID="81a64271-79e0-47c5-84fd-999dfc4d2cf4" CreationDate="2010-09-04T23:25:36.673" UserId="1266" Text="I've had a very good response to a &quot;french onion&quot; style soup where I've used a combination of leeks (yes, leeks!), red onions, white onions and shallots, all chopped to about 1-2mm in thickness." />
  <row Id="13683" PostHistoryTypeId="2" PostId="6756" RevisionGUID="26ed8c5d-f029-4a26-893c-a176dd1254cc" CreationDate="2010-09-04T23:50:00.410" UserId="60" Text="" />
  <row Id="13684" PostHistoryTypeId="2" PostId="6757" RevisionGUID="b3b1d76e-7179-447a-a25a-0e3327c71383" CreationDate="2010-09-04T23:50:00.410" UserId="60" Text="This tag sucks. Please don't use it." />
  <row Id="13685" PostHistoryTypeId="2" PostId="6758" RevisionGUID="191c4532-75ac-4765-bf37-6200ddf669ed" CreationDate="2010-09-05T01:00:34.330" UserId="109" Text="If you mean cleaning in terms of getting rid of the 'beard', use clean pliers and a lot of elbow grease. It's hard to pull that out.&#xD;&#xA;&#xD;&#xA;If you mean just cleaning the shells, use a stiff bristled brush and scrub.&#xD;&#xA;&#xD;&#xA;If you mean cleaning the sand from the inside of the mussels, put the live mussels in a large container full of water and cornmeal and leave overnight in the refrigerator. The mussels should flush the sand out and replace it with cornmeal (never tried this method, but I've heard it works well.)" />
  <row Id="13686" PostHistoryTypeId="2" PostId="6759" RevisionGUID="79b17011-070d-4f0e-81dd-4ebafbde4630" CreationDate="2010-09-05T01:44:36.767" UserId="2239" Text="I sometimes chop my onions, and sometimes slice. If I slice them, I slice them in thin wedges, pole to pole.&#xD;&#xA;&#xD;&#xA;As for cheese, I use a good Gruyere." />
  <row Id="13687" PostHistoryTypeId="2" PostId="6760" RevisionGUID="41d78513-d915-493e-b46c-933ffdc5d7e2" CreationDate="2010-09-05T01:54:54.603" UserId="124" Text="Soaking for a while in cold water beforehand also helps tame the bitterness." />
  <row Id="13688" PostHistoryTypeId="2" PostId="6761" RevisionGUID="887796e4-8f86-4d0f-84f8-d4f89cae8679" CreationDate="2010-09-05T02:08:15.400" UserId="1393" Text="I've probably only made tempura 10 times in my life, with fairly inconsistent results. often it has been heavier than the best restaurant versions I've had. There seem to be many variables involved:&#xD;&#xA;&#xD;&#xA;* type(s) of flour&#xD;&#xA;* added pure starch (cornstarch, arrowroot, ...?)&#xD;&#xA;* use of seltzer&#xD;&#xA;* use of chemical leavening&#xD;&#xA;* overall thickness of batter&#xD;&#xA;* type of oil&#xD;&#xA;* temperature of oil&#xD;&#xA;&#xD;&#xA;Which of these factors (and any others I've forgotten) are most important to getting a thin, light, non-greasy tempura shell?" />
  <row Id="13689" PostHistoryTypeId="1" PostId="6761" RevisionGUID="887796e4-8f86-4d0f-84f8-d4f89cae8679" CreationDate="2010-09-05T02:08:15.400" UserId="1393" Text="How do I make tempura turn out light?" />
  <row Id="13690" PostHistoryTypeId="3" PostId="6761" RevisionGUID="887796e4-8f86-4d0f-84f8-d4f89cae8679" CreationDate="2010-09-05T02:08:15.400" UserId="1393" Text="&lt;frying&gt;" />
  <row Id="13691" PostHistoryTypeId="5" PostId="134" RevisionGUID="0f6c229f-a723-4c91-b523-c9c3a601c00c" CreationDate="2010-09-05T02:48:14.663" UserId="364" Comment="Grammar: what make it --&gt; what makes it" Text="Fleur de sel is the salt from the top of the pot when you heat salted water.&#xD;&#xA;&#xD;&#xA;But what makes it different from the rest of the salt in the pot?" />
  <row Id="13692" PostHistoryTypeId="2" PostId="6762" RevisionGUID="257915ce-e597-4d84-b8f1-31c4397c1767" CreationDate="2010-09-05T02:56:54.360" UserId="950" Text="I have a tomato sauce recipe that calls for 1 can (28oz) of diced tomatoes (including the liquid). How can I replace the can with fresh tomatoes? I'm not sure if there is a particular type of tomato I should use or how many of them to use. Also, what can I do to replace the liquid?" />
  <row Id="13693" PostHistoryTypeId="1" PostId="6762" RevisionGUID="257915ce-e597-4d84-b8f1-31c4397c1767" CreationDate="2010-09-05T02:56:54.360" UserId="950" Text="How can I replace canned tomatoes with fresh?" />
  <row Id="13694" PostHistoryTypeId="3" PostId="6762" RevisionGUID="257915ce-e597-4d84-b8f1-31c4397c1767" CreationDate="2010-09-05T02:56:54.360" UserId="950" Text="&lt;substitutions&gt;&lt;tomatoes&gt;" />
  <row Id="13695" PostHistoryTypeId="2" PostId="6763" RevisionGUID="b535b18c-b450-4060-8bd3-6c96e9c9800b" CreationDate="2010-09-05T03:22:42.057" UserId="1393" Text="If you are really set on doing this, just use the same amount by weight or volume, preferably peeling the tomatoes first. (Cut an x in the bottom, dip in boiling water for 10 seconds, pull off the peel). You'll have plenty of liquid coming out of the tomato, don't worry about that. But honestly, I don't recommend doing this. Fresh tomatoes that are any good are so good uncooked that it is a waste, and fresh tomatoes that aren't good won't get better by cooking them. Even Mario Batali says you should use canned tomatoes for cooked sauces." />
  <row Id="13696" PostHistoryTypeId="2" PostId="6764" RevisionGUID="836887b3-75a2-4a18-b3ec-855d151187b8" CreationDate="2010-09-05T04:21:23.243" UserId="1184" Text="Tomato Sauce made from fresh garden tomatoes can be *very* much more flavorful than canned tomatoes. If you have an abundance, it can certainly be a delicious improvement. I would follow the directions given in the previous answer for peeling the tomatoes, with the additional suggestion to plunge them in ice water immediately following the boiling water bath. They are much easier to handle that way. The recipe may call for reduction of the sauce, and this can be done with fresh as well as with canned tomatoes.  I have also made tomato sauce from fresh tomatoes by cooking down the unpeeled tomatoes until they are soft, and then pressing them through a food mill. After that you can reduce the sauce with additional ingredients  - olive oil, garlic, onions, herbs as desired.  " />
  <row Id="13697" PostHistoryTypeId="2" PostId="6765" RevisionGUID="5e6aa025-c505-4d5c-bb12-514078a602a3" CreationDate="2010-09-05T05:36:23.170" UserDisplayName="daniel" Text="Type of flour: rice&#xD;&#xA;Liquid: soda (seltzer) water&#xD;&#xA;&#xD;&#xA;Mix as little as possible. Lumps are okay. Dip quickly, drop into 350 veg/soy oil." />
  <row Id="13698" PostHistoryTypeId="2" PostId="6766" RevisionGUID="551cd19e-d933-470f-9eb0-e07053540ef9" CreationDate="2010-09-05T06:44:50.080" UserId="641" Text="Whenever you can, use mature fresh tomatoes for sauces. Try tomato concassé. That's the same method @Michael describes:&#xD;&#xA;&#xD;&#xA;* Cut the bottom out of the tomato.&#xD;&#xA;* Cut an X into the top.&#xD;&#xA;* Dump it into hot water (nearly boiling).&#xD;&#xA;* When the skin breaks, dump into ice water to stop the cooking.&#xD;&#xA;* Remove the skin.&#xD;&#xA;* Cut through the equator and take out all the chamber filled with seeds.&#xD;&#xA;* Pass the liquid through a sieve to take out the seeds.&#xD;&#xA;&#xD;&#xA;Measure the flesh from the tomatoes.&#xD;&#xA;&#xD;&#xA;You can add a few tomato leafs for added flavor ([according to McGee][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2009/07/29/dining/29curi.html" />
  <row Id="13699" PostHistoryTypeId="5" PostId="6766" RevisionGUID="51d20457-065e-403e-8087-37565a5cfe32" CreationDate="2010-09-05T06:50:44.093" UserId="641" Comment="added 96 characters in body" Text="Whenever you can, use mature fresh tomatoes for sauces. Try [tomato concassé][1]. That's the same method @Michael describes:&#xD;&#xA;&#xD;&#xA;* Cut the bottom out of the tomato.&#xD;&#xA;* Cut an X into the top.&#xD;&#xA;* Dump it into hot water (nearly boiling).&#xD;&#xA;* When the skin breaks, dump into ice water to stop the cooking.&#xD;&#xA;* Remove the skin.&#xD;&#xA;* Cut through the equator and take out all the chamber filled with seeds.&#xD;&#xA;* Pass the liquid through a sieve to take out the seeds.&#xD;&#xA;&#xD;&#xA;Measure the flesh from the tomatoes.&#xD;&#xA;&#xD;&#xA;You can add a few tomato leafs for added flavor ([according to McGee][2])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dailymotion.com/video/x9ordp_cooking-coarse-18-tomato-concasse_creation&#xD;&#xA;  [2]: http://www.nytimes.com/2009/07/29/dining/29curi.html" />
  <row Id="13700" PostHistoryTypeId="2" PostId="6767" RevisionGUID="babc63b0-f991-4d11-bbb0-2f84cfb2252f" CreationDate="2010-09-05T08:29:07.950" UserId="2010" Text="Personally I avoid supermarket sausages but if its all you have then usually the premium range are usually alright - as Chad says as long as its 80%+ meat then it should be ok.&#xD;&#xA;&#xD;&#xA;I would strongly recommend finding a butcher, ideally one who makes his own (around me - Midlands UK this is fairly common).  The specific variety doesn't actually matter that much (Irish, Cumberland and Lincolnshire are 3 of my faves) but the quality does.  Another source would be farmers markets - you can often get a good deal too if you buy in bulk - simply freeze what you dont use.&#xD;&#xA;&#xD;&#xA;Also make sure you cook them properly - cook on a low heat on a cast iron grill pan and make sure you keep any juices that collect so you can make good gravy." />
  <row Id="13701" PostHistoryTypeId="5" PostId="6753" RevisionGUID="57d43cb8-1740-403b-a9ec-9733215e1b27" CreationDate="2010-09-05T08:56:00.500" UserId="210" Comment="deleted 1 characters in body" Text="When talking about flatware, what exactly does a Hostess Set include? How many people does it serve? " />
  <row Id="13702" PostHistoryTypeId="2" PostId="6768" RevisionGUID="563f4a06-cc76-4372-a1d3-2825d61327fe" CreationDate="2010-09-05T09:04:56.277" UserId="725" Text="When making dried beans, generally I wash the beans, then soak them, then drain&amp;rinse, then cook. I realized today that I started my soak without the prior wash (by accident), and then realized it shouldn't matter; after all,  I am going to drain&amp;rinse them post-soaking anyway; that should take care of the wash step, shouldn't it?&#xD;&#xA;&#xD;&#xA;**tl;dr** Do dry beans always need to be washed pre-soaking, or is post-soak ok too?" />
  <row Id="13703" PostHistoryTypeId="1" PostId="6768" RevisionGUID="563f4a06-cc76-4372-a1d3-2825d61327fe" CreationDate="2010-09-05T09:04:56.277" UserId="725" Text="Should dry beans be washed before soaking?" />
  <row Id="13704" PostHistoryTypeId="3" PostId="6768" RevisionGUID="563f4a06-cc76-4372-a1d3-2825d61327fe" CreationDate="2010-09-05T09:04:56.277" UserId="725" Text="&lt;beans&gt;&lt;soaking&gt;" />
  <row Id="13705" PostHistoryTypeId="2" PostId="6769" RevisionGUID="f82fc005-322c-4174-b883-77b09d227f8c" CreationDate="2010-09-05T11:36:52.617" UserId="1266" Text="I've just purchased some locally reared organic duck breasts from a local farmers market and have decided to cook them according to the [Five-spiced duck breasts with honey and soy][1]   recipe.&#xD;&#xA;&#xD;&#xA;My concern is that having not cooked duck breasts before (yes, I know, shameful! =) and having picked the recipe based on the fact that it *sounds* good and appears to have fairly detailed instructions, my inexperience in handling duck could result in a poor end result. So:&#xD;&#xA;&#xD;&#xA;- Are there any tips, things to look out for or techniques when cooking duck breast to obtain a great outcome?&#xD;&#xA;- Are there any glaring mistakes in the method for cooking duck breast in the recipe detailed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/recipes/fivespiceduckbreasts_90212" />
  <row Id="13706" PostHistoryTypeId="1" PostId="6769" RevisionGUID="f82fc005-322c-4174-b883-77b09d227f8c" CreationDate="2010-09-05T11:36:52.617" UserId="1266" Text="Cooking duck breasts" />
  <row Id="13707" PostHistoryTypeId="3" PostId="6769" RevisionGUID="f82fc005-322c-4174-b883-77b09d227f8c" CreationDate="2010-09-05T11:36:52.617" UserId="1266" Text="&lt;please-remove-this-tag&gt;&lt;duck&gt;" />
  <row Id="13708" PostHistoryTypeId="2" PostId="6770" RevisionGUID="c47f91fa-5783-49d0-baee-afe08bd8273e" CreationDate="2010-09-05T12:55:40.977" UserId="1274" Text="A quick peruse of the recipe doesn't show any red-flag items.&#xD;&#xA;&#xD;&#xA;Scoring the skin is indeed important. Another thing that is good to know is that duck fat, as you bake it, can turn really really black but this need now necessarily affect your dish badly - it doesn't look like this recipe will take things this far, though.&#xD;&#xA;&#xD;&#xA;Good luck and good eating! :)" />
  <row Id="13709" PostHistoryTypeId="2" PostId="6771" RevisionGUID="d514f998-ec3b-4c14-a901-68c326b98ca4" CreationDate="2010-09-05T13:56:23.123" UserId="1201" Text="In addition to what Roux suggests, I find it helps to keep the batter really cold while you're mixing and using it. I tend to keep the bowl of batter in a bowl of ice water while I'm using it." />
  <row Id="13710" PostHistoryTypeId="2" PostId="6772" RevisionGUID="b15d413b-f093-40a4-82d2-e4463ffcfaf1" CreationDate="2010-09-05T14:41:36.173" UserId="1393" Text="I don't think there is anything disastrous about doing it in that order. I suppose any impurities might penetrate the membrane of the bean, but the expected impurities (especially if the beans are organic) is just soil. I'd still rinse beans before soaking in general, but if I forgot once, I'd do what you said." />
  <row Id="13711" PostHistoryTypeId="5" PostId="6770" RevisionGUID="01432819-4201-4e14-8041-13b9efbf5cfb" CreationDate="2010-09-05T15:41:18.337" UserId="1393" Comment="typo" Text="A quick peruse of the recipe doesn't show any red-flag items.&#xD;&#xA;&#xD;&#xA;Scoring the skin is indeed important. Another thing that is good to know is that duck fat, as you bake it, can turn really really black but this need not necessarily affect your dish badly - it doesn't look like this recipe will take things this far, though.&#xD;&#xA;&#xD;&#xA;Good luck and good eating! :)" />
  <row Id="13712" PostHistoryTypeId="2" PostId="6773" RevisionGUID="13270dd0-c53f-4d5e-b824-fc3d6f7f080a" CreationDate="2010-09-05T15:46:41.217" UserId="2319" Text="I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient.  Why does a flat bread need baking powder?  There are no bubble to grow, are there?" />
  <row Id="13713" PostHistoryTypeId="1" PostId="6773" RevisionGUID="13270dd0-c53f-4d5e-b824-fc3d6f7f080a" CreationDate="2010-09-05T15:46:41.217" UserId="2319" Text="Why baking powder in rotis?" />
  <row Id="13714" PostHistoryTypeId="3" PostId="6773" RevisionGUID="13270dd0-c53f-4d5e-b824-fc3d6f7f080a" CreationDate="2010-09-05T15:46:41.217" UserId="2319" Text="&lt;flatbread&gt;&lt;baking-powder&gt;" />
  <row Id="13715" PostHistoryTypeId="5" PostId="6550" RevisionGUID="13da7400-75be-47e8-a3ac-731ca1b0d966" CreationDate="2010-09-05T16:03:30.837" UserId="88" Comment="added 1 characters in body" Text="Sometimes, a couple of days after its cooked, the carrot bits inside a carrot pineapple bread turn green.&#xD;&#xA;&#xD;&#xA;Normally, I'd assume that a food that doesn't start green and winds up that way is moldy, but, A) it's only happening to the carrots, and B) it's happening *inside the loaf,* not on the outside, and it doesn't look like mold- more like the carrots themselves are changing color.&#xD;&#xA;&#xD;&#xA;What's causing this, and is it still ok to eat?&#xD;&#xA;&#xD;&#xA;In case it matters, the other ingredients are vegetable oil, cinnamon, salt, eggs, sugar, baking soda, baking powder, flour, and vanilla." />
  <row Id="13716" PostHistoryTypeId="2" PostId="6774" RevisionGUID="b3b60c72-004a-48d7-ad06-b21d3c8f5b5c" CreationDate="2010-09-05T16:05:18.890" UserId="2359" Text="It's always a good idea to wash and &quot;pick over&quot; a bag of dried beans before soaking them. You never know what sort of grit or weirdness you might find. It's a lot more difficult to find the stuff-that-isn't-beans once it's all been soaking together for a long time. " />
  <row Id="13717" PostHistoryTypeId="2" PostId="6775" RevisionGUID="a57bcc21-8056-4a33-a511-50bb61485d84" CreationDate="2010-09-05T16:13:57.207" UserId="2359" Text="I've found that recipes that call for coarsely chopped garlic fully intend for you to get a mouthful of garlic to chew down on -- where garlic is a &quot;star player&quot; in the dish, whereas a recipe that calls for a bit of minced garlic is usually looking for garlic to play a more &quot;supporting role&quot; in the dish. There are, of course, exceptions to this, but I'd be willing to bet that 9 times out of 10 this would be the case. &#xD;&#xA;&#xD;&#xA;Not exactly as scientific as @Joe's response, but it's an alternative way of thinking about the big pieces of garlic in a dish. They might not flavor the whole pot as much, but if you get that one bite with the whole clove, you're definitely going to taste it!" />
  <row Id="13718" PostHistoryTypeId="2" PostId="6776" RevisionGUID="1be09af9-13ff-4d50-a7d0-adf800e933f7" CreationDate="2010-09-05T16:55:37.873" UserId="1304" Text="In the US, food labels are required to provide an ingredients list.  One common phrase on labels is &quot;contains 2% or less of.&quot;  For example: &quot;Pork, water, contains 2% or less of: salt, spices, sodium phosphates, dextrose, autolyzed yeast extract, caramel color.&quot;  (Bonus points for identifying what that ingredient list is for.)  Does the 2% apply to each item in the list individually, or do all the items sum up to being less than 2%?&#xD;&#xA;&#xD;&#xA;This is sort of academic, I suppose, but I like to know what goes into the ingredients I use.&#xD;&#xA;&#xD;&#xA;(ǝƃɐsnɐs :ɹǝʍsuɐ)" />
  <row Id="13719" PostHistoryTypeId="1" PostId="6776" RevisionGUID="1be09af9-13ff-4d50-a7d0-adf800e933f7" CreationDate="2010-09-05T16:55:37.873" UserId="1304" Text="What does &quot;contains 2% or less of&quot; mean?" />
  <row Id="13720" PostHistoryTypeId="3" PostId="6776" RevisionGUID="1be09af9-13ff-4d50-a7d0-adf800e933f7" CreationDate="2010-09-05T16:55:37.873" UserId="1304" Text="&lt;ingredients&gt;&lt;nutrition&gt;" />
  <row Id="13721" PostHistoryTypeId="2" PostId="6777" RevisionGUID="abe0017b-c813-49af-896f-efe5322eebc7" CreationDate="2010-09-05T17:03:05.347" UserId="1670" Text="It pretty much means what is says: the food may contain detectable amounts of the stuff lists, but that they are present in small quantities from a nutrition perspective.&#xD;&#xA;&#xD;&#xA;Those labels exist in the form they do because of FDA regulations (in the US, other agencies elsewhere), and the regulators set the rules in a way that is meant to be responsive to the various &quot;stakeholders&quot; (I loath that word, BTW), which often means they are full of arbitrary limits and goofy conditions." />
  <row Id="13722" PostHistoryTypeId="2" PostId="6778" RevisionGUID="22b3cd7a-2096-4efd-8238-43e1b946c553" CreationDate="2010-09-05T17:09:19.420" UserId="60" Text="The US Code of Federal Regulations (21 CFR 101.4) states that ingredients must be listed in descending order of predominance based on weight. The following exception is made in 21 CFR 101.4(2):&#xD;&#xA;&#xD;&#xA;&gt; The descending order of predominance requirements of paragraph (a)(1) of this section do not apply to ingredients present in amounts of 2 percent or less by weight when a listing of these ingredients is placed at the end of the ingredient statement following an appropriate quantifying statement, e.g., &quot;Contains __ percent or less of __&quot; or &quot;Less than __ percent of __.&quot; The blank percentage within the quantifying statement shall be filled in with a threshold level of 2 percent, or, if desired, 1.5 percent, 1.0 percent, or 0.5 percent, as appropriate. No ingredient to which the quantifying phrase applies may be present in an amount greater than the stated threshold.&#xD;&#xA;&#xD;&#xA;Thus, _each_ ingredient is 2% or less of the total weight. They are also exempt from the order by weight requirement. The manufacturer is free to order the subset of &lt; 2% ingredients however they please.&#xD;&#xA;&#xD;&#xA;Source: [21 CFR 101.4](http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=80f739920b29e5cea4d8fa4d0fe13d66&amp;rgn=div8&amp;view=text&amp;node=21:2.0.1.1.2.1.1.4&amp;idno=21)" />
  <row Id="13723" PostHistoryTypeId="2" PostId="6779" RevisionGUID="3c929c21-d035-42bc-93fa-0d721ab4bc99" CreationDate="2010-09-05T17:14:21.910" UserId="1393" Text="It applies to each item individually. Here is the [relevant FDA rule][1]:&#xD;&#xA;&#xD;&#xA;(2) The descending order of predominance requirements of paragraph &#xD;&#xA;(a)(1) of this section do not apply to ingredients present in amounts of &#xD;&#xA;2 percent or less by weight when a listing of these ingredients is &#xD;&#xA;placed at the end of the ingredient statement following an appropriate &#xD;&#xA;quantifying statement, e.g., ``Contains -- percent or less of ------'' &#xD;&#xA;or ``Less than -- percent of ------.'' The blank percentage within the &#xD;&#xA;quantifying statement shall be filled in with a threshold level of 2 &#xD;&#xA;percent, or, if desired, 1.5 percent, 1.0 percent, or 0.5 percent, as &#xD;&#xA;appropriate. No ingredient to which the quantifying phrase applies may &#xD;&#xA;be present in an amount greater than the stated threshold.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://edocket.access.gpo.gov/cfr_2006/aprqtr/21cfr101.4.htm" />
  <row Id="13724" PostHistoryTypeId="2" PostId="6780" RevisionGUID="3b54567a-34fd-4644-837b-b61127de916a" CreationDate="2010-09-05T17:25:01.797" UserId="876" Text="As feta does not really melt, are there any warm dishes based on feta cheese besides some quiches?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13725" PostHistoryTypeId="1" PostId="6780" RevisionGUID="3b54567a-34fd-4644-837b-b61127de916a" CreationDate="2010-09-05T17:25:01.797" UserId="876" Text="Are there any nice recipes using cooked feta cheese?" />
  <row Id="13726" PostHistoryTypeId="3" PostId="6780" RevisionGUID="3b54567a-34fd-4644-837b-b61127de916a" CreationDate="2010-09-05T17:25:01.797" UserId="876" Text="&lt;cheese&gt;" />
  <row Id="13727" PostHistoryTypeId="4" PostId="6780" RevisionGUID="7bd8623c-6279-4fd8-a6d4-4f108e08ba72" CreationDate="2010-09-05T17:27:17.247" UserId="60" Comment="edited title" Text="What can I do with feta cheese?" />
  <row Id="13728" PostHistoryTypeId="6" PostId="6780" RevisionGUID="94bce90c-eead-41b2-8c81-584b3e21d81d" CreationDate="2010-09-05T17:27:30.430" UserId="60" Comment="edited tags" Text="&lt;cheese&gt;&lt;culinary-uses&gt;" />
  <row Id="13729" PostHistoryTypeId="16" PostId="6780" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-05T17:27:42.363" UserId="60" />
  <row Id="13730" PostHistoryTypeId="2" PostId="6781" RevisionGUID="bf9e1f6e-42f8-499e-b5dd-2ec08bdd2b26" CreationDate="2010-09-05T18:50:39.270" UserId="123" Text="I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. IT was pretty good. The leftovers were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing, so the slice I'm eating is brown on the outside and pink on the inside, maybe 1/2 thick). It also seemed much more tender. &#xD;&#xA;&#xD;&#xA;What happened here? The leftover roast seemed much better than the meat from the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure for letting something cooked at such low temperatures rest anyways? It's not like a steak that was cooked at high temperature on a grill." />
  <row Id="13731" PostHistoryTypeId="1" PostId="6781" RevisionGUID="bf9e1f6e-42f8-499e-b5dd-2ec08bdd2b26" CreationDate="2010-09-05T18:50:39.270" UserId="123" Text="Should you &quot;rest&quot; a roast?" />
  <row Id="13732" PostHistoryTypeId="3" PostId="6781" RevisionGUID="bf9e1f6e-42f8-499e-b5dd-2ec08bdd2b26" CreationDate="2010-09-05T18:50:39.270" UserId="123" Text="&lt;roast&gt;&lt;roast-beef&gt;" />
  <row Id="13733" PostHistoryTypeId="2" PostId="6782" RevisionGUID="b1904cd4-5f26-4912-b747-7bd925dc8855" CreationDate="2010-09-05T19:05:54.273" UserDisplayName="daniel" Text="Let it rest anyway. Even at low temperatures, the juices will be flowing through the meat. Resting stops this process.&#xD;&#xA;&#xD;&#xA;As for the strange colour-changing meat, I suspect you just weren't observant. Meat that has gone brown will not spontaneously go pink again." />
  <row Id="13734" PostHistoryTypeId="2" PostId="6783" RevisionGUID="4df0f6ce-e24f-433b-ab4d-fa9c817093c1" CreationDate="2010-09-05T19:28:56.317" UserId="1549" Text="A mousse from [The New Best Recipe][1] helped produce the dense velvety mousse I was looking for. I used two large eggs, 3 ounces of bitter chocolate, 1 ounce of unsalted butter, 3/4 cup of cream and 1 tblsp sugar.&#xD;&#xA;&#xD;&#xA;The key difference from my usual recipe is the use of butter, although some other changes may have helped stiffen the mousse. Usually I heat up a yolk, sugar and milk mixture to 80C before mixing in the chocolate. In this recipe I melted the chocolate first and beat in the uncooked yolks one at a time. Instead the sugar was beaten into the stiff egg whites which where warmed slightly before beating. The cream, on the other hand, was chilled and beaten in a metal bowl set in iced water.&#xD;&#xA;&#xD;&#xA;Following the recipe I beat a portion of the egg white into the chocolate/yolk mixture before folding in the rest. A tip from elsewhere said that I should fold the cream in a portion at a time. I did this with both the egg whites and the cream.&#xD;&#xA;&#xD;&#xA;Presentationally my mousse was not close to the picture posted in my question, but from the shape the mousse kept while I scooped out spoonfuls, I can say that the texture was comparable. On a whim I used three times as much cream as the recipe required. A richer mousse would certainly have been better so I hope that the specified 1/4 cup of cream can be used without radically altering the texture. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744" />
  <row Id="13735" PostHistoryTypeId="5" PostId="6497" RevisionGUID="cfbdf514-2b32-4ba8-afeb-cefaefc3f453" CreationDate="2010-09-05T19:30:35.347" UserId="1509" Comment="corrected spelling" Text="I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of cheese was comparable, but the omelet boiled or frothed up and overflowed the bowl (by a lot). &#xD;&#xA;&#xD;&#xA;It does not matter whether I cube the Velveeta and mix in well, or just lay it on top in slices. In the latter case I've also tried adding the slices at the end (the last minute, on 50% power), and it still froths up. The eggs themselves to that point were bubbly but contained. Once the cheese gets hot it takes about 10 seconds to make it froth, after a 15 second cool-down period, so just stopping the microwave and stirring would add several minutes as well as requiring lots of intervention from me, which kind of defeats the purpose of fast and easy.&#xD;&#xA;&#xD;&#xA;I like the taste of Velveeta in the omelet, but am tired of dealing with the mess. (Putting a plate under the bowl now gives me something else to clean, plus I want to *eat* the cheese, not wash it down the drain. Using an over-sized bowl also worked--though I still had to stop &amp; stir a time or two--but I only have one of those so what do I do until it's time to run the dishwasher again?)&#xD;&#xA;&#xD;&#xA;Does anyone know why this happens, and/or what I can do about it?" />
  <row Id="13736" PostHistoryTypeId="4" PostId="6497" RevisionGUID="cfbdf514-2b32-4ba8-afeb-cefaefc3f453" CreationDate="2010-09-05T19:30:35.347" UserId="1509" Comment="corrected spelling" Text="Why does my omelet with Velveeta froth up in the microwave?" />
  <row Id="13737" PostHistoryTypeId="5" PostId="6781" RevisionGUID="b7710843-05b2-4c66-927b-bef38bb398a4" CreationDate="2010-09-05T19:59:37.553" UserId="210" Comment="edited body" Text="I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate it. It was pretty good. The leftovers were packed away. The odd thing was the next day at lunch, the meat, which seemed uniformly brown the day before, was now a nice pinkish color in the middle (keep in mind I had cut the entire thing, so the slice I'm eating is brown on the outside and pink on the inside, maybe 1/2 thick). It also seemed much more tender. &#xD;&#xA;&#xD;&#xA;What happened here? The leftover roast seemed much better than the meat from the night before. I am discounting the probability that the roast beef fairy came by and swapped out our leftovers with better ones. Should I have let the roast rest longer? What is the procedure for letting something cooked at such low temperatures rest anyways? It's not like a steak that was cooked at high temperature on a grill." />
  <row Id="13738" PostHistoryTypeId="2" PostId="6784" RevisionGUID="0ffc3d28-c67b-4dd4-abcd-69657a65b5c6" CreationDate="2010-09-05T20:39:56.983" UserId="2362" Text="As some people pointed out it really depends on what you are trying to make. (and believe me it's not easier to replace the girlfriend as someone above suggested, vegan baking is so easy)&#xD;&#xA;&#xD;&#xA;You can use the egg replacer that's available at health food stores (you mix one tbsp with water, following the directions on the box for each egg). The downside of this is if you are trying to replace several eggs, the powder does give it a weird taste.&#xD;&#xA;&#xD;&#xA;For muffins, pancakes, waffles etc. you can easily replace it using apple sauce and oil.&#xD;&#xA;I've made cookies where the recipe called for mixing oil and maple syrup, i'm sure that's what kept them together instead of egg.&#xD;&#xA;&#xD;&#xA;Flax seeds in water also become all sticky like egg and keep things together. &#xD;&#xA;&#xD;&#xA;Banana is another great one but your food will taste like banana, so this is great if you don't mind the banana (it works amazingly in brownies).&#xD;&#xA;&#xD;&#xA;Silken tofu can be used to make all sort of custard/ mousse desserts.&#xD;&#xA;&#xD;&#xA;This site will probably explain it much better than I did above &#xD;&#xA;http://www.theppk.com/veganbaking.html&#xD;&#xA;&#xD;&#xA;IMO the best cake/ cupcake recipes are from &quot;vegan cupcakes take over the world&quot;, they always come out fluffy and tasty, and everyone i made them for loved them and couldn't tell they were vegan, it's a little cookbook i'd invest in if you're planning on baking for her.&#xD;&#xA;&#xD;&#xA;Another thing- to replace eggs for breakfast try making scrambled tofu (lots of recipes online), when it's spiced properly it is SO delicious. Basically you crumble up firm (not silken) tofu with your hands, add spices (tumeric to make it yellow like scrambled eggs), herbs, nutritional yeast, oil and fry it up. Mix with diced tomato just before serving, it is super yummy." />
  <row Id="13739" PostHistoryTypeId="2" PostId="6785" RevisionGUID="cf57e2d0-d176-44e2-a487-ed76e1ca537a" CreationDate="2010-09-05T20:46:34.343" UserId="2362" Text="The Tofutti Sour Supreme does not contain casein, and is a great vegan substitute for sour cream. Avoid Yoso, for some reason it is sweet, it was disgusting on tacos, I also found that both their sour cream and yogurt taste powdery. &#xD;&#xA;&#xD;&#xA;As someone mentioned above there are lots of recipes for making your own using silken tofu, lemon juice and I can't remember what else (I remember making one from the cookbook La Dolce Vegan that was pretty good).&#xD;&#xA;&#xD;&#xA;Another amazing veg product is Vegenaise, it is a mayo replacement, but it tastes great in place of sour cream on potatoes and some other recipes, depending on what you like." />
  <row Id="13740" PostHistoryTypeId="2" PostId="6786" RevisionGUID="375cce22-64f7-48df-94b1-b9f45c70df43" CreationDate="2010-09-05T20:56:57.260" UserId="177" Text="I'm wanted to make a lemon garlic chicken in a crockpot and I'd like to serve it with couscous. Is there a way to cook the two together? I know I can cook the couscous and then add it in the crockpot at the end but I'd prefer to avoid using an extra pot. Can I just add extra liquid (broth) and then add it in halfway, or add it in with the chicken right from the start?" />
  <row Id="13741" PostHistoryTypeId="1" PostId="6786" RevisionGUID="375cce22-64f7-48df-94b1-b9f45c70df43" CreationDate="2010-09-05T20:56:57.260" UserId="177" Text="How can I cook couscous for a  chicken dish in my crockpot?" />
  <row Id="13742" PostHistoryTypeId="3" PostId="6786" RevisionGUID="375cce22-64f7-48df-94b1-b9f45c70df43" CreationDate="2010-09-05T20:56:57.260" UserId="177" Text="&lt;please-remove-this-tag&gt;&lt;chicken&gt;&lt;crockpot&gt;" />
  <row Id="13743" PostHistoryTypeId="4" PostId="4323" RevisionGUID="be80a0a0-e804-4d1d-92af-2d836d6a412b" CreationDate="2010-09-05T20:59:52.720" UserId="177" Comment="edited tags; edited title; edited title" Text="How do you cook frozen Lobster Tails?" />
  <row Id="13744" PostHistoryTypeId="6" PostId="4323" RevisionGUID="be80a0a0-e804-4d1d-92af-2d836d6a412b" CreationDate="2010-09-05T20:59:52.720" UserId="177" Comment="edited tags; edited title; edited title" Text="&lt;cooking-techniques&gt;&lt;lobster&gt;&lt;cooking&gt;" />
  <row Id="13745" PostHistoryTypeId="2" PostId="6787" RevisionGUID="f635a4a1-0af5-41db-a565-d31809cb8710" CreationDate="2010-09-05T21:03:32.377" UserId="177" Text="I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs. " />
  <row Id="13746" PostHistoryTypeId="1" PostId="6787" RevisionGUID="f635a4a1-0af5-41db-a565-d31809cb8710" CreationDate="2010-09-05T21:03:32.377" UserId="177" Text="Are there other parts of a Lobster that are edible apart from the Tail and Claws?" />
  <row Id="13747" PostHistoryTypeId="3" PostId="6787" RevisionGUID="f635a4a1-0af5-41db-a565-d31809cb8710" CreationDate="2010-09-05T21:03:32.377" UserId="177" Text="&lt;lobster&gt;" />
  <row Id="13748" PostHistoryTypeId="2" PostId="6788" RevisionGUID="f78ea51c-5e8f-44c6-9d20-6f23245169fb" CreationDate="2010-09-05T21:04:55.527" UserId="1672" Text="If this is the kind of couscous you generally get in the US, the normal method of cooking it is to stir it into boiling water and then remove from heat and cover tightly. That suggests that you should be able to stir it in at the *end* of cooking your chicken, along with whatever liquid is necessary to bring you to the 1.5:1 ratio. That'd be pretty much the same as cooking it normally, as long as your crockpot lid isn't too loose. If you're cooking the chicken well below boiling, you could make sure the liquid you add is boiling." />
  <row Id="13749" PostHistoryTypeId="2" PostId="6789" RevisionGUID="8907a1d1-e8e2-40bc-9364-b452ffb2ec79" CreationDate="2010-09-05T21:10:19.933" UserId="177" Text="I've seen numerous recipes that call for measuring &quot;liquid ounce&quot; but at the same time telling you to measure something like flour as &quot;dry ounce&quot; - I've even seen references to &quot;fluid ounces&quot;.  Are they interchangeable when measuring ingredients?  If not why, if so why separate the two types of measurements?" />
  <row Id="13750" PostHistoryTypeId="1" PostId="6789" RevisionGUID="8907a1d1-e8e2-40bc-9364-b452ffb2ec79" CreationDate="2010-09-05T21:10:19.933" UserId="177" Text="What is the difference between a &quot;dry ounce&quot; and a &quot;liquid ounce&quot; when  measuring cooking ingredients?" />
  <row Id="13751" PostHistoryTypeId="3" PostId="6789" RevisionGUID="8907a1d1-e8e2-40bc-9364-b452ffb2ec79" CreationDate="2010-09-05T21:10:19.933" UserId="177" Text="&lt;cooking-techniques&gt;&lt;baking&gt;&lt;cooking&gt;" />
  <row Id="13752" PostHistoryTypeId="2" PostId="6790" RevisionGUID="077b47f0-27dc-4505-883e-84731b9495de" CreationDate="2010-09-05T21:20:49.690" UserId="60" Text="Both liquid ounces and fluid ounces are the same. They are a measure of volume. These are commonly called liquid measurements. These include: teaspoon, tablespoon, _fluid ounce_, cups, pints, quarts, and gallons. Why fluid? Because it's measuring volume. &#xD;&#xA;&#xD;&#xA;The term &quot;dry ounce&quot; is one I have never encountered. It's rather confusing and misleading. Technically a dry ounce would imply a measurement of weight. 1 oz = 28g. &#xD;&#xA;&#xD;&#xA;Your recipe could be calling for a measurement by weight of flour, or it could be using a terrible phrase &quot;dry ounce&quot; to imply that you should measure the flour with a measuring cup used for dry measure, as opposed to a measuring cup used for liquids." />
  <row Id="13753" PostHistoryTypeId="2" PostId="6791" RevisionGUID="b98ddcf3-baf2-43ed-9aa9-bb4e5d619351" CreationDate="2010-09-05T21:25:41.027" UserId="1393" Text="I think this is going to be a bad idea; you'll go from ideal couscous texture (fluffy and light) to mush. I have an article (on my blog) about [how to make fluffy couscous][1]. The crux is simply to put it, with the appropriate amount boiling water, in a *wide, shallow vessel* and cover it for 5 minutes. You can even set that up ahead of time, and when you are ready to serve the food from your crockpot, just add the boiling water from a teakettle and you'll be good to go.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2007/11/recipe-how-to-m.html" />
  <row Id="13754" PostHistoryTypeId="2" PostId="6792" RevisionGUID="b3f9dea3-778a-425b-aa16-b7145f7b57f9" CreationDate="2010-09-05T21:30:29.733" UserId="60" Text="The only parts that you need to avoid are the intestinal tract - the black line that runs through the tail, and the sac right behind the eyes which includes the brain, stomach, and other organs.&#xD;&#xA;&#xD;&#xA;The [tomalley][1] is the edible yellow-green pasty substance which serves as the liver and pancreas. However, there are advisories in place by US federal and state agencies advising against eating the tomalley of Atlantic lobsters due to the high concentration of toxins present. I've eaten it before if that matters; it's delicious.&#xD;&#xA;&#xD;&#xA;The roe present in female lobsters is also commonly eaten.&#xD;&#xA;&#xD;&#xA;Anything else is edible, but not frequently eaten.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Tomalley" />
  <row Id="13755" PostHistoryTypeId="2" PostId="6793" RevisionGUID="5924ad1e-d8fc-46e9-9d2d-ea1ba73eda05" CreationDate="2010-09-05T21:41:37.057" UserId="1549" Text="Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single damn yolk to hold together and other times when I can do anything short of play a round of tennis with 'em.&#xD;&#xA; &#xD;&#xA;Could the freshness of the egg determine how likely the yolk is to break? Or maybe the temperature of the egg?&#xD;&#xA;&#xD;&#xA;Generally the problem comes not when I crack the egg, but when I start to transfer the yolk from shell to shell." />
  <row Id="13756" PostHistoryTypeId="1" PostId="6793" RevisionGUID="5924ad1e-d8fc-46e9-9d2d-ea1ba73eda05" CreationDate="2010-09-05T21:41:37.057" UserId="1549" Text="Why do yolks break so easily (sometimes)?" />
  <row Id="13757" PostHistoryTypeId="3" PostId="6793" RevisionGUID="5924ad1e-d8fc-46e9-9d2d-ea1ba73eda05" CreationDate="2010-09-05T21:41:37.057" UserId="1549" Text="&lt;eggs&gt;" />
  <row Id="13758" PostHistoryTypeId="5" PostId="6783" RevisionGUID="9471477c-8d79-4b1b-8c8f-06e5ce50b696" CreationDate="2010-09-05T21:45:27.360" UserId="1549" Comment="giving credit for advice" Text="A mousse from [The New Best Recipe][1] helped produce the dense velvety mousse I was looking for. I used two large eggs, 3 ounces of bitter chocolate, 1 ounce of unsalted butter, 3/4 cup of cream and 1 tblsp sugar.&#xD;&#xA;&#xD;&#xA;The key difference from my usual recipe is the use of butter, although some other changes may have helped stiffen the mousse. Usually I heat up a yolk, sugar and milk mixture to 80C before mixing in the chocolate. In this recipe I melted the chocolate first and beat in the uncooked yolks one at a time. Instead the sugar was beaten into the stiff egg whites which where warmed slightly before beating. The cream, on the other hand, was chilled and beaten in a metal bowl set in iced water.&#xD;&#xA;&#xD;&#xA;Following the recipe I beat a portion of the egg white into the chocolate/yolk mixture before folding in the rest. I took Robert's advice and folded in the cream in a portion at a time. I did this with both the egg whites and the cream.&#xD;&#xA;&#xD;&#xA;Presentationally my mousse was not close to the picture posted in my question, but from the shape the mousse kept while I scooped out spoonfuls, I can say that the texture was comparable. On a whim I used three times as much cream as the recipe required. A richer mousse would certainly have been better so I hope that the specified 1/4 cup of cream can be used without radically altering the texture. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744" />
  <row Id="13759" PostHistoryTypeId="2" PostId="6794" RevisionGUID="b83b17a9-88b4-40d2-ab88-6a02f67199ae" CreationDate="2010-09-05T22:18:59.973" UserId="1393" Text="Sometimes the sharp edge of the second shell can cause a break. Try using your hands instead of the shell to do the separation. Just pour the whole egg in your hand and then slowly open your fingers to let the white go through." />
  <row Id="13760" PostHistoryTypeId="2" PostId="6795" RevisionGUID="629d6ce7-8070-40d9-b2aa-d156715a2e30" CreationDate="2010-09-06T00:24:43.217" UserId="27" Text="What is the best way to freeze apples? I am planning on cooking with them when they defrost. &#xD;&#xA;" />
  <row Id="13761" PostHistoryTypeId="1" PostId="6795" RevisionGUID="629d6ce7-8070-40d9-b2aa-d156715a2e30" CreationDate="2010-09-06T00:24:43.217" UserId="27" Text="Can you freeze apples?" />
  <row Id="13762" PostHistoryTypeId="3" PostId="6795" RevisionGUID="629d6ce7-8070-40d9-b2aa-d156715a2e30" CreationDate="2010-09-06T00:24:43.217" UserId="27" Text="&lt;freezing&gt;&lt;fruit&gt;" />
  <row Id="13763" PostHistoryTypeId="2" PostId="6796" RevisionGUID="a1ecceb2-6612-44a0-972c-f812c77e163a" CreationDate="2010-09-06T00:25:39.853" UserId="60" Text="Yes, the freshness is the factor. In the US eggs are sold in three grades: AA, A, and B (rare). The grading is based primarily on age. AA are the freshest, and B the oldest.&#xD;&#xA;&#xD;&#xA;Here is a diagram depicting the internals of an egg:&#xD;&#xA;&#xD;&#xA;![egg][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/cRux1.gif&#xD;&#xA;&#xD;&#xA;The characteristics of the freshest eggs are:&#xD;&#xA;&#xD;&#xA;* A large thick albumen (white)&#xD;&#xA;* A small thin albumen&#xD;&#xA;* A sturdy thick chalaze&#xD;&#xA;* A small air space&#xD;&#xA;* A sturdy round yolk when lying flat&#xD;&#xA;&#xD;&#xA;As the egg ages the following things happen:&#xD;&#xA;&#xD;&#xA;* Thick albumen breaks down, getting smaller&#xD;&#xA;* Thin albumen gets larger&#xD;&#xA;* Chalazae degrades getting thinner and weaker&#xD;&#xA;* Air space increases&#xD;&#xA;* Yolk membrane weakens, when cracked it lies flatter&#xD;&#xA;* Embryo may become visible as a red speck&#xD;&#xA;&#xD;&#xA;As a result of the weakening membrane the yolk is indeed easier to break. Michael's suggestion to use your fingers to separate the eggs is spot on. The edge of an egg shell is a little too risky for reliable separation of eggs." />
  <row Id="13764" PostHistoryTypeId="2" PostId="6797" RevisionGUID="49f42f89-0a3b-48ad-b0fd-4e7396f838d3" CreationDate="2010-09-06T00:40:26.250" UserId="2215" Text="Feta + spinach (+other things) in pastry is a common pattern.&#xD;&#xA;" />
  <row Id="13765" PostHistoryTypeId="16" PostId="6797" RevisionGUID="49f42f89-0a3b-48ad-b0fd-4e7396f838d3" CreationDate="2010-09-06T00:40:26.250" UserId="-1" />
  <row Id="13766" PostHistoryTypeId="2" PostId="6798" RevisionGUID="bfd14137-a82b-45d2-b055-ac8c56c625b9" CreationDate="2010-09-06T00:51:16.490" UserId="2215" Text="Is it possible to freeze-dry fruit at home without expensive special equipment (or get the same dryness otherwise)? Especially I want to get the fruit to the crisp dryness(1) of freeze-dried fruit compared to the still slightly damp / soggy dryness of hot-air dried fruit. &#xD;&#xA;&#xD;&#xA;(1) It should feel absolutely dry to the touch, and crumble / break when handled roughly rather than stretch / bend.&#xD;&#xA;" />
  <row Id="13767" PostHistoryTypeId="1" PostId="6798" RevisionGUID="bfd14137-a82b-45d2-b055-ac8c56c625b9" CreationDate="2010-09-06T00:51:16.490" UserId="2215" Text="Freeze-drying fruit at home?" />
  <row Id="13768" PostHistoryTypeId="3" PostId="6798" RevisionGUID="bfd14137-a82b-45d2-b055-ac8c56c625b9" CreationDate="2010-09-06T00:51:16.490" UserId="2215" Text="&lt;fruit&gt;&lt;drying&gt;" />
  <row Id="13772" PostHistoryTypeId="2" PostId="6800" RevisionGUID="48f4eab7-6cfa-4845-9cad-6c06e8bed82e" CreationDate="2010-09-06T01:51:38.827" UserId="1236" Text="Depending on what you're going to cook, there are a few ways you can freeze them.&#xD;&#xA;&#xD;&#xA;For most uses, I find the simplest is just to peel, core, and slice them.  First, you want to keep the slices from browning using one of the following methods:&#xD;&#xA;&#xD;&#xA;- Dip them in lemon juice.  &#xD;&#xA;- Dip in a salt water dip (2 tbsp salt to 1 gallon water)&#xD;&#xA;- Quickly steam/blanch (1-2 minutes) to stop the enzymes that cause browning,&#xD;&#xA;- Pack them in a sugar syrup (usually used when you plan to serve the apples as-is after defrosting, see link referenced below).  A good ratio is 2 cups sugar to 3 cups of water, plus 1/2 tsp of ascorbic acid to prevent browning.  You'll want to make about 1 cup syrup per quart of apples.&#xD;&#xA;&#xD;&#xA;Personally, I prefer the lemon juice method, it's proven to be most effective for me and I always have lemons in hand in the house.&#xD;&#xA;&#xD;&#xA;Freeze apple slices on a single layer on a cookie sheet (in the bottom of the freezer) then transfer to a Ziploc bag when solid.  The sheet method allows them to freeze as fast as possible in the typical home freezer, and prevents them from sticking together so you can portion them as you need them.  If you're going to be storing for a *long* time, wrap them in plastic wrap and then foil before putting in the bag.&#xD;&#xA;&#xD;&#xA;Some people just wash and freeze them whole, though I prefer do to the prep before freezing so I can just pull them out of the freezer and use them.  They will freeze well whole, however I find that the ruptured cell walls cause them to be harder to peel/core after defrosting using this method.&#xD;&#xA;&#xD;&#xA;If you're going to make a pie, you can also freeze them with sugars and spices etc (prepared just as you would make a pie filling) in a pie pan.  You can then take them out of the freezer like that, drop the prepared, shaped mixture right into a pie crust, and bake your pie with a slight increase in baking time.&#xD;&#xA;&#xD;&#xA;As far as how long they'll last, they'll be safe indefinitely, but will lose flavor after a few months, I wouldn't recommend going past 6.  [Stilltasty][1] says 2-4 but I've pushed it further than that and there wasn't a ton of flavor loss.  Might depend on variety of apple as well.&#xD;&#xA;&#xD;&#xA;The suggestions on [this page][2] are in line with my personal experience (and expand upon them!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/16377&#xD;&#xA;  [2]: http://www.thriftyfun.com/tf36698999.tip.html" />
  <row Id="13773" PostHistoryTypeId="5" PostId="6800" RevisionGUID="3cb31c87-67c9-41dd-918d-f676a5a82fca" CreationDate="2010-09-06T01:57:14.523" UserId="1236" Comment="added 8 characters in body" Text="Depending on what you're going to cook, there are a few ways you can freeze them.&#xD;&#xA;&#xD;&#xA;For most uses, I find the simplest method is just to peel, core, and slice them.  First, you want to keep the slices from browning using one of the following methods:&#xD;&#xA;&#xD;&#xA;- Dip them in lemon juice.  &#xD;&#xA;- Dip in a salt water dip (2 tbsp salt to 1 gallon water)&#xD;&#xA;- Quickly steam/blanch (1-2 minutes) to stop the enzymes that cause browning,&#xD;&#xA;- Pack them in a sugar syrup (usually used when you plan to serve the apples as-is after defrosting, see link referenced below).  A good ratio is 2 cups sugar to 3 cups of water, plus 1/2 tsp of ascorbic acid to prevent browning.  You'll want to make about 1 cup syrup per quart of apples.&#xD;&#xA;&#xD;&#xA;Personally, I prefer the lemon juice method, it's proven to be quite effective for me and I always have lemons in hand in the house.&#xD;&#xA;&#xD;&#xA;Freeze apple slices on a single layer on a cookie sheet (in the bottom of the freezer) then transfer to a Ziploc bag when solid.  The sheet method allows them to freeze as fast as possible in the typical home freezer, and prevents them from sticking together so you can portion them as you need them.  If you're going to be storing for a *long* time, wrap them in plastic wrap and then foil before putting in the bag.&#xD;&#xA;&#xD;&#xA;Some people just wash and freeze them whole, though I prefer do to the prep before freezing so I can just pull them out of the freezer and use them.  They will freeze well whole, however I find that the ruptured cell walls cause them to be harder to peel/core after defrosting using this method.&#xD;&#xA;&#xD;&#xA;If you're going to make a pie, you can also freeze them with sugars and spices etc (prepared just as you would make a pie filling) in a pie pan.  You can then take them out of the freezer like that, drop the prepared, shaped mixture right into a pie crust, and bake your pie with a slight increase in baking time.&#xD;&#xA;&#xD;&#xA;As far as how long they'll last, they'll be safe indefinitely, but will lose flavor after a few months, I wouldn't recommend going past 6.  [Stilltasty][1] says 2-4 but I've pushed it further than that and there wasn't a ton of flavor loss.  Might depend on variety of apple as well.&#xD;&#xA;&#xD;&#xA;The suggestions on [this page][2] are in line with my personal experience (and expand upon them!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/16377&#xD;&#xA;  [2]: http://www.thriftyfun.com/tf36698999.tip.html" />
  <row Id="13774" PostHistoryTypeId="2" PostId="6801" RevisionGUID="4933d33e-302b-40b4-9b91-e3349f4febd0" CreationDate="2010-09-06T02:21:03.110" UserId="1854" Text="I recently discovered the trick of roasting vegetables on a piece of parchment paper in a pan, rather than directly in the pan, which saves a lot of time and effort during cleanup. What other easy 'preventative cleanliness' or 'defensive cooking' tips do people have?" />
  <row Id="13775" PostHistoryTypeId="1" PostId="6801" RevisionGUID="4933d33e-302b-40b4-9b91-e3349f4febd0" CreationDate="2010-09-06T02:21:03.110" UserId="1854" Text="preventative cleanliness tips" />
  <row Id="13776" PostHistoryTypeId="3" PostId="6801" RevisionGUID="4933d33e-302b-40b4-9b91-e3349f4febd0" CreationDate="2010-09-06T02:21:03.110" UserId="1854" Text="&lt;cleaning&gt;&lt;tips&gt;" />
  <row Id="13777" PostHistoryTypeId="16" PostId="6801" RevisionGUID="4933d33e-302b-40b4-9b91-e3349f4febd0" CreationDate="2010-09-06T02:21:03.110" UserId="1854" />
  <row Id="13778" PostHistoryTypeId="2" PostId="6802" RevisionGUID="f20b725b-c491-4af4-ad11-f61435c89585" CreationDate="2010-09-06T02:34:27.017" UserId="486" Text="Try a warm pasta salad with Feta, there's a lot of combinations you can try." />
  <row Id="13779" PostHistoryTypeId="16" PostId="6802" RevisionGUID="f20b725b-c491-4af4-ad11-f61435c89585" CreationDate="2010-09-06T02:34:27.017" UserId="-1" />
  <row Id="13780" PostHistoryTypeId="2" PostId="6803" RevisionGUID="fd66874d-8a6c-41c8-8942-253c9649e683" CreationDate="2010-09-06T02:47:56.353" UserId="1887" Text="I'm a big fan of crock pot liners -- plastic bags that you use inside a crock pot insert to make cleanup easier. &#xD;&#xA;&#xD;&#xA;And a trick I learned right here: even if you don't plan to make a sauce, deglaze a pan with water to make cleaning it easier -- makes a huge difference!" />
  <row Id="13781" PostHistoryTypeId="16" PostId="6803" RevisionGUID="fd66874d-8a6c-41c8-8942-253c9649e683" CreationDate="2010-09-06T02:47:56.353" UserId="-1" />
  <row Id="13782" PostHistoryTypeId="2" PostId="6804" RevisionGUID="a12cb0ed-cb61-4a77-89f7-ba078093bcd0" CreationDate="2010-09-06T02:50:08.253" UserId="1854" Text="We do a lot of shopping in the bulk section, and keep everything in repurposed, cleaned, pickle jars. In the 9+ years I have shopped like this, I have had beetles two or maybe three times, but they never break out of their individual jar. (To be honest, when I had them in beans once, I put the jar in the freezer, then separated the beans from the bugs after two days. It was college, I was poor.). Other storage types, like plastic bags, cardboard boxes, etc, will not be sufficient to contain the little critters. Once they are in your cupboards, they will be difficult to evict." />
  <row Id="13783" PostHistoryTypeId="5" PostId="6773" RevisionGUID="656b0a4b-e956-4913-8f0b-3ee4fce171b7" CreationDate="2010-09-06T02:52:13.383" UserId="364" Comment="Grammar: subject/verb agreement (are no bubble --&gt; are no bubbles)." Text="I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient.  Why does a flat bread need baking powder?  There are no bubbles to grow, are there?" />
  <row Id="13784" PostHistoryTypeId="2" PostId="6805" RevisionGUID="1debee7d-00c1-4391-b46e-a2a09eba8053" CreationDate="2010-09-06T04:57:54.263" UserDisplayName="aslihan" Text="You can make some Turkish food! It is delicious, you won't regret it!&#xD;&#xA;http://iloveturkishfood.blogspot.com/2007/06/peynirli-borek-cheese-and-parsley.html " />
  <row Id="13785" PostHistoryTypeId="16" PostId="6805" RevisionGUID="1debee7d-00c1-4391-b46e-a2a09eba8053" CreationDate="2010-09-06T04:57:54.263" UserId="-1" />
  <row Id="13786" PostHistoryTypeId="4" PostId="119" RevisionGUID="e4142f8e-fac8-4e67-a499-c08fbb8a912d" CreationDate="2010-09-06T05:16:48.997" UserId="86" Comment="correct misleading title (expected to find a question on high-fat products)" Text="Is there a non-dairy sour cream?" />
  <row Id="13787" PostHistoryTypeId="6" PostId="119" RevisionGUID="e4142f8e-fac8-4e67-a499-c08fbb8a912d" CreationDate="2010-09-06T05:16:48.997" UserId="86" Comment="correct misleading title (expected to find a question on high-fat products)" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;vegan&gt;&lt;sour-cream&gt;&lt;dairy-free&gt;" />
  <row Id="13788" PostHistoryTypeId="5" PostId="6803" RevisionGUID="adaab1ab-87df-4b57-a96a-90720a3667f0" CreationDate="2010-09-06T05:31:55.260" UserId="1601" Comment="added 83 characters in body" Text="I'm a big fan of crock pot liners -- plastic bags that you use inside a crock pot insert to make cleanup easier. &#xD;&#xA;&#xD;&#xA;And a trick I learned right here: even if you don't plan to make a sauce, [deglaze](http://cooking.stackexchange.com/questions/6155/what-does-to-deglaze-a-pan-mean) a pan with water to make cleaning it easier -- makes a huge difference!" />
  <row Id="13789" PostHistoryTypeId="2" PostId="6806" RevisionGUID="ac2ac206-9f88-4233-bb72-ce3719c89004" CreationDate="2010-09-06T05:37:55.703" UserId="1862" Text="Feta with bruscetta is really good.  Greek salad. You can make date squares that are topped with feta cheese. Pasta with pesto and feta with garlic roasted with cherry tomatoes and some spinach. The options are endless. " />
  <row Id="13790" PostHistoryTypeId="16" PostId="6806" RevisionGUID="ac2ac206-9f88-4233-bb72-ce3719c89004" CreationDate="2010-09-06T05:37:55.703" UserId="-1" />
  <row Id="13791" PostHistoryTypeId="2" PostId="6807" RevisionGUID="4ffb4ca4-68d1-46eb-bcc6-0e8779f0ef8e" CreationDate="2010-09-06T05:42:10.300" UserId="1862" Text="Try cooking many things in aluminum foil.  Fish, pork tenderloin, veggies, potatoes, etc. can all be done over the bbq or in the oven. Easy clean up and wonderful flavours while keeping the juices inside." />
  <row Id="13792" PostHistoryTypeId="16" PostId="6807" RevisionGUID="4ffb4ca4-68d1-46eb-bcc6-0e8779f0ef8e" CreationDate="2010-09-06T05:42:10.300" UserId="-1" />
  <row Id="13794" PostHistoryTypeId="2" PostId="6809" RevisionGUID="e7c97845-f7da-4471-93db-7cee4e7dda39" CreationDate="2010-09-06T07:02:29.030" UserId="531" Text="You can eat even shell. Ground shell is used in French [Bisque][1] to thicken the soup and make it more flavored.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bisque_%28food%29" />
  <row Id="13795" PostHistoryTypeId="2" PostId="6810" RevisionGUID="00418557-0e37-41c0-87d8-9a3d1a9ebc0e" CreationDate="2010-09-06T07:19:37.227" UserId="1686" Text="Are there any way to preserve the juice of lemon for, say, one week without change in it's taste?&#xD;&#xA;&#xD;&#xA;Even deep-freezing it makes it little bit bitter!" />
  <row Id="13796" PostHistoryTypeId="1" PostId="6810" RevisionGUID="00418557-0e37-41c0-87d8-9a3d1a9ebc0e" CreationDate="2010-09-06T07:19:37.227" UserId="1686" Text="How to preserve fresh lemon juice without change in its taste?" />
  <row Id="13797" PostHistoryTypeId="3" PostId="6810" RevisionGUID="00418557-0e37-41c0-87d8-9a3d1a9ebc0e" CreationDate="2010-09-06T07:19:37.227" UserId="1686" Text="&lt;food-preservation&gt;&lt;lemon&gt;&lt;juice&gt;" />
  <row Id="13798" PostHistoryTypeId="2" PostId="6811" RevisionGUID="d0ec568c-b726-4d5e-a8dd-8de4563c16fa" CreationDate="2010-09-06T07:20:25.773" UserId="2289" Text="Feta saganaki: slice a tomato, arrange slices in an ovenproof dish, drizzle some olive oil, some oregano, salt and pepper, top with feta and cook at 375 degrees for 15-20 minutes. Serve with crisp toast of bread.&#xD;&#xA;&#xD;&#xA;Shrimp and feta: Make a basic tomato sauce, add shrimp and feta and finish in the oven.&#xD;&#xA;&#xD;&#xA;Feta with honey: coat feta with egg and breadcrumbs.  Fry until golden brown.  Drizzle with honey and serve.&#xD;&#xA;&#xD;&#xA;Feta dip:  Crumble feta with some yogurt, olive oil and cayenne pepper. Add everything to a food processor and combine to desire consistency. You can also add some red bell pepper to give it a distinctive red color and make it as spicy as you want. &#xD;&#xA;&#xD;&#xA;The possibilities are endless." />
  <row Id="13799" PostHistoryTypeId="16" PostId="6811" RevisionGUID="d0ec568c-b726-4d5e-a8dd-8de4563c16fa" CreationDate="2010-09-06T07:20:25.773" UserId="-1" />
  <row Id="13800" PostHistoryTypeId="5" PostId="6806" RevisionGUID="96c56588-a959-4781-8a6d-863f326458c7" CreationDate="2010-09-06T07:35:19.023" UserId="16" Comment="added 1 characters in body" Text="Feta with bruschetta is really good.  Greek salad. You can make date squares that are topped with feta cheese. Pasta with pesto and feta with garlic roasted with cherry tomatoes and some spinach. The options are endless. " />
  <row Id="13801" PostHistoryTypeId="5" PostId="6810" RevisionGUID="f92d7ff5-9b80-459f-b49c-594dff7ea210" CreationDate="2010-09-06T08:07:15.923" UserDisplayName="daniel" Comment="grammar" Text="Are there any way to preserve the juice of lemon for, say, one week without a change in its taste?&#xD;&#xA;&#xD;&#xA;Even deep-freezing it makes it little bit bitter!" />
  <row Id="13802" PostHistoryTypeId="2" PostId="6812" RevisionGUID="ea14b6d9-6d85-4ca5-b5ee-9c2f9e96b13f" CreationDate="2010-09-06T08:08:08.560" UserDisplayName="daniel" Text="No, not really. Pasteurization--cooking briefly at a high temperature to kill nasty bugs--changes the flavour of citrus fruits immeasurably. Just juice your lemons as needed." />
  <row Id="13804" PostHistoryTypeId="2" PostId="6814" RevisionGUID="a1cd8dcc-fc44-4bf4-8449-b565eea4a230" CreationDate="2010-09-06T09:13:02.323" UserId="641" Text="The special ingredient of paella is **saffron** (as everybody els already confirms). &#xD;&#xA;&#xD;&#xA;The best way of preparing saffron for your paella is to **soak it** in warm water at least 30 min. before you add it to any dish. Take care not to mix it with your broth as you are not going to use all of it. When the rice is ready to be cooked, first add one measure of boiling broth, then add the saffron infusion, then add the rest of the broth you need to measure out.&#xD;&#xA;&#xD;&#xA;Really real paella is cooked on vines. That will give a smoky flavor. But I don't think you'll find that in a restaurant.&#xD;&#xA;" />
  <row Id="13805" PostHistoryTypeId="5" PostId="6814" RevisionGUID="b746704d-8b80-4504-984c-2eb1754ffdf8" CreationDate="2010-09-06T09:25:24.207" UserId="641" Comment="added 248 characters in body" Text="The special ingredient of paella is **saffron** (as everybody els already confirms). &#xD;&#xA;&#xD;&#xA;The best way of preparing saffron for your paella is to **soak it** in warm water at least 30 min. before you add it to any dish. Take care not to mix it with your broth as you are not going to use all of it. When the rice is ready to be cooked, first add one measure of boiling broth, then add the saffron infusion, then add the rest of the broth you need to measure out.&#xD;&#xA;&#xD;&#xA;When buying saffron, look for threads, those are the stamps of the flowers. Don't buy the saffron powder. The powder is cheaper, but you can't be sure it wasn't adulterated. Saffron is **more expensive than gold**, as it's very labor intensive.&#xD;&#xA;&#xD;&#xA;Really real paella is cooked on vines. That will give a smoky flavor. But I don't think you'll find that in a restaurant.&#xD;&#xA;" />
  <row Id="13806" PostHistoryTypeId="5" PostId="6814" RevisionGUID="a3523dac-706a-478b-835b-f88af197defe" CreationDate="2010-09-06T10:34:33.177" UserId="210" Comment="added 1 characters in body" Text="The special ingredient of paella is **saffron** (as everybody else already confirms). &#xD;&#xA;&#xD;&#xA;The best way of preparing saffron for your paella is to **soak it** in warm water at least 30 min. before you add it to any dish. Take care not to mix it with your broth as you are not going to use all of it. When the rice is ready to be cooked, first add one measure of boiling broth, then add the saffron infusion, then add the rest of the broth you need to measure out.&#xD;&#xA;&#xD;&#xA;When buying saffron, look for threads, those are the stamps of the flowers. Don't buy the saffron powder. The powder is cheaper, but you can't be sure it wasn't adulterated. Saffron is **more expensive than gold**, as it's very labor intensive.&#xD;&#xA;&#xD;&#xA;Really real paella is cooked on vines. That will give a smoky flavor. But I don't think you'll find that in a restaurant.&#xD;&#xA;" />
  <row Id="13807" PostHistoryTypeId="2" PostId="6815" RevisionGUID="6e4228ee-c325-4b45-8a7a-bf6dca90d36a" CreationDate="2010-09-06T10:36:37.043" UserId="2324" Text="Like [Bob][1] pointed out, there is no caloric difference in the fats thyself. &#xD;&#xA;&#xD;&#xA;Regardless, differences may arise from the different cooking times.&#xD;&#xA;&#xD;&#xA;The main thing that needs to be avoided with any fat, especially when deep-frying is under no circumstance to **overheat** it. If you do that, you and up with a part of the fat burned and a good portion of that burned compounds dissolved in the oil. &#xD;&#xA;&#xD;&#xA;Not overheating oils may be a bit tricky. &#xD;&#xA;&#xD;&#xA; - If you heat  you have to watch it carefully, especially **before** you put in the things that you want to deep-fry &#xD;&#xA; - **Avoid** &quot;preheating&quot; the cookware before you put the fat / oil into it. When you put oil or solid fats into a hot pan / pot you inevitably burn a part of it. Unless for some reason this is exactly what you want to do, like for example if you are cooking with a wok , just DO NOT DO IT. &#xD;&#xA; - If you neglected the point above for some reason (I sometimes try to &quot;save time&quot; and do that), do not be afraid to discard the the burned oil, clean the pan / pot, and start over again with fresh oil / fat.&#xD;&#xA; - If you deep-fry with a lot of oil, getting a cooking thermometer might be a good idea. Oils may be heated safely up to temperatures ~200C (392F ) , but they do start to burn around 230-240 C (446-464 F). As this is impossible to &quot;see&quot; what temperate an oil has above ~100C I suggest getting a thermometer. &#xD;&#xA; - The above point is very important, especially when you consider that a lot of deep-fry techniques require you to fry the things in the end for a short time at a very high temperature (usually 220C). One such example is the when you make french fries :P&#xD;&#xA; - Get accurate information about what temperature is OK for what oil. &#xD;&#xA; - **Strain true a fine sieve** the used oil after **EVRY** use or **DAYLY**. This will ensure that there are almost no food parts still left in the oil that may bun in the oil in the subsequent uses of it. This point is very hard to do in practice, as the operation is time consuming, requires you to wait for the oil to cool down and is also messy as several things will get in contact with the oil. It is no wounder that so very few people actually do it :P&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;When you deep-fry you should be generally be less concerned bout how to make it &quot;**health**&quot; as more about how to avoid to make it unnecessarily more **unhealthy** without adding a ton of flavor to your food.&#xD;&#xA;&#xD;&#xA;If health / caloric intake is your concern, you may find it more useful to learn alternative techniques that deliver similar results with adding less fat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/2047/bob" />
  <row Id="13808" PostHistoryTypeId="5" PostId="6815" RevisionGUID="f53acdaf-3bc3-4506-b8d3-d46586ce2a0b" CreationDate="2010-09-06T10:38:03.950" UserId="210" Comment="added 1 characters in body" Text="Like [Bob][1] pointed out, there is no caloric difference in the fats thyself. &#xD;&#xA;&#xD;&#xA;Regardless, differences may arise from the different cooking times.&#xD;&#xA;&#xD;&#xA;The main thing that needs to be avoided with any fat, especially when deep-frying is under no circumstance to **overheat** it. If you do that, you and up with a part of the fat burned and a good portion of that burned compounds dissolved in the oil. &#xD;&#xA;&#xD;&#xA;Not overheating oils may be a bit tricky. &#xD;&#xA;&#xD;&#xA; - If you heat  you have to watch it carefully, especially **before** you put in the things that you want to deep-fry &#xD;&#xA; - **Avoid** &quot;preheating&quot; the cookware before you put the fat / oil into it. When you put oil or solid fats into a hot pan / pot you inevitably burn a part of it. Unless for some reason this is exactly what you want to do, like for example if you are cooking with a wok , just DO NOT DO IT. &#xD;&#xA; - If you neglected the point above for some reason (I sometimes try to &quot;save time&quot; and do that), do not be afraid to discard the the burned oil, clean the pan / pot, and start over again with fresh oil / fat.&#xD;&#xA; - If you deep-fry with a lot of oil, getting a cooking thermometer might be a good idea. Oils may be heated safely up to temperatures ~200C (392F ) , but they do start to burn around 230-240 C (446-464 F). As this is impossible to &quot;see&quot; what temperate an oil has above ~100C I suggest getting a thermometer. &#xD;&#xA; - The above point is very important, especially when you consider that a lot of deep-fry techniques require you to fry the things in the end for a short time at a very high temperature (usually 220C). One such example is the when you make french fries :P&#xD;&#xA; - Get accurate information about what temperature is OK for what oil. &#xD;&#xA; - **Strain true a fine sieve** the used oil after **EVERY** use or **DAILY**. This will ensure that there are almost no food parts still left in the oil that may bun in the oil in the subsequent uses of it. This point is very hard to do in practice, as the operation is time consuming, requires you to wait for the oil to cool down and is also messy as several things will get in contact with the oil. It is no wounder that so very few people actually do it :P&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;When you deep-fry you should be generally be less concerned bout how to make it &quot;**health**&quot; as more about how to avoid to make it unnecessarily more **unhealthy** without adding a ton of flavor to your food.&#xD;&#xA;&#xD;&#xA;If health / caloric intake is your concern, you may find it more useful to learn alternative techniques that deliver similar results with adding less fat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/2047/bob" />
  <row Id="13809" PostHistoryTypeId="2" PostId="6816" RevisionGUID="00320dc8-e573-4f19-9115-54038c1c47fa" CreationDate="2010-09-06T11:19:37.393" UserId="53" Text="My only suggestion would be not to overcook the breasts unlike chicken they can be eaten rare and this makes a big difference to the succulence of the meat" />
  <row Id="13810" PostHistoryTypeId="2" PostId="6817" RevisionGUID="a989fc8a-54da-4077-914a-d2af277177e5" CreationDate="2010-09-06T11:25:53.230" UserId="53" Text="When I make Chinese or Japanese style dumplings I often make too many and then store some for the next day&#xD;&#xA;&#xD;&#xA;When I reheat them, they always go a bit strange and seem to taste worse then when they were fresh&#xD;&#xA;&#xD;&#xA;Are there ways to store or re-heat the old dumplings to make them conserve better?" />
  <row Id="13811" PostHistoryTypeId="1" PostId="6817" RevisionGUID="a989fc8a-54da-4077-914a-d2af277177e5" CreationDate="2010-09-06T11:25:53.230" UserId="53" Text="Making Dumpling Conserve Better" />
  <row Id="13812" PostHistoryTypeId="3" PostId="6817" RevisionGUID="a989fc8a-54da-4077-914a-d2af277177e5" CreationDate="2010-09-06T11:25:53.230" UserId="53" Text="&lt;conversion&gt;&lt;reheating&gt;" />
  <row Id="13813" PostHistoryTypeId="5" PostId="6815" RevisionGUID="3908d50e-1119-4ec9-937f-e7b8fea32fa7" CreationDate="2010-09-06T11:59:10.163" UserId="1274" Comment="added 3 characters in body" Text="Like [Bob][1] pointed out, there is no caloric difference in the fats thyself. &#xD;&#xA;&#xD;&#xA;Regardless, differences may arise from the different cooking times.&#xD;&#xA;&#xD;&#xA;The main thing that needs to be avoided with any fat, especially when deep-frying is under no circumstance to **overheat** it. If you do that, you and up with a part of the fat burned and a good portion of that burned compounds dissolved in the oil. &#xD;&#xA;&#xD;&#xA;Not overheating oils may be a bit tricky. &#xD;&#xA;&#xD;&#xA; - If you heat  you have to watch it carefully, especially **before** you put in the things that you want to deep-fry &#xD;&#xA; - **Avoid** &quot;preheating&quot; the cookware before you put the fat / oil into it. When you put oil or solid fats into a hot pan / pot you inevitably burn a part of it. Unless for some reason this is exactly what you want to do, like for example if you are cooking with a wok , just DO NOT DO IT. &#xD;&#xA; - If you neglected the point above for some reason (I sometimes try to &quot;save time&quot; and do that), do not be afraid to discard the the burned oil, clean the pan / pot, and start over again with fresh oil / fat.&#xD;&#xA; - If you deep-fry with a lot of oil, getting a cooking thermometer might be a good idea. Oils may be heated safely up to temperatures ~200C (392F ) , but they do start to burn around 230-240 C (446-464 F). As this is impossible to &quot;see&quot; what temperate an oil has above ~100C I suggest getting a thermometer. &#xD;&#xA; - The above point is very important, especially when you consider that a lot of deep-fry techniques require you to fry the things in the end for a short time at a very high temperature (usually 220C). One such example is the when you make french fries :P&#xD;&#xA; - Get accurate information about what temperature is OK for what oil. &#xD;&#xA; - **Strain through a fine sieve** the used oil after **EVERY** use or **DAILY**. This will ensure that there are almost no food parts still left in the oil that may bun in the oil in the subsequent uses of it. This point is very hard to do in practice, as the operation is time consuming, requires you to wait for the oil to cool down and is also messy as several things will get in contact with the oil. It is no wounder that so very few people actually do it :P&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;When you deep-fry you should be generally be less concerned bout how to make it &quot;**health**&quot; as more about how to avoid to make it unnecessarily more **unhealthy** without adding a ton of flavor to your food.&#xD;&#xA;&#xD;&#xA;If health / caloric intake is your concern, you may find it more useful to learn alternative techniques that deliver similar results with adding less fat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/2047/bob" />
  <row Id="13814" PostHistoryTypeId="5" PostId="6816" RevisionGUID="d991cea7-6c54-4d91-998d-f2df6067f3c0" CreationDate="2010-09-06T12:29:36.407" UserId="53" Comment="added a bit more clarification on &quot;a bit rare&quot;" Text="My only suggestion would be not to overcook the breasts if cooked a bit rare and this makes a big difference to the succulence of the meat. The best results for me seem to be at medium rare (slightly pink in the middle).&#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;It turns out there is a risk of salmonella with duck as with chicken but I have only ever seen it cooked medium rare even in restaurants. Continue at your own risk.&#xD;&#xA;&#xD;&#xA;I googled this information for safe temperature &quot;Duck is done when internal temperatures read a minimum of 165°F (74°C)&quot; but I do not know if the duck is still pink at this temperature." />
  <row Id="13815" PostHistoryTypeId="5" PostId="6814" RevisionGUID="3da70649-2fc5-4531-a924-1083aada3ed8" CreationDate="2010-09-06T12:42:04.453" UserId="641" Comment="Gold is more expensive" Text="The special ingredient of paella is **saffron** (as everybody else already confirms). &#xD;&#xA;&#xD;&#xA;The best way of preparing saffron for your paella is to **soak it** in warm water at least 30 min. before you add it to any dish. Take care not to mix it with your broth as you are not going to use all of it. When the rice is ready to be cooked, first add one measure of boiling broth, then add the saffron infusion, then add the rest of the broth you need to measure out.&#xD;&#xA;&#xD;&#xA;When buying saffron, look for threads, those are the stamps of the flowers. Don't buy the saffron powder. The powder is cheaper, but you can't be sure it wasn't adulterated. Saffron is very expensive, as it's very labor intensive.&#xD;&#xA;&#xD;&#xA;Really real paella is cooked on vines. That will give a smoky flavor. But I don't think you'll find that in a restaurant.&#xD;&#xA;" />
  <row Id="13816" PostHistoryTypeId="2" PostId="6818" RevisionGUID="5e2e0c87-73d4-4206-ad0c-29e1db873f6b" CreationDate="2010-09-06T12:44:07.230" UserId="67" Text="Instead of the 5 min / boiling water method, you can also steam couscous, but it's much more work -- [Alton Brown's technique][1] calls for steaming, separating the grains, then steaming a second time.  Tradiationally' it's cooked in a [couscoussier][2], which is basically a steamer, but has a larger pot underneath so you could cook your main dish at the same time.&#xD;&#xA;&#xD;&#xA;If you could fit a steamer above the crock pot, and it was generating enough steam, and you could get the steam to not all escape out the sides ... this could work.  But it'd still be something else to clean, so I don't know if you'd want to do it.&#xD;&#xA;&#xD;&#xA;If I were going to try to keep it all to one pot, I'd probably pull the chicken, measure out the liquid in the pot, pour it back into the crockpot with any additional liquid needed, turned to high -- heat it 'til it bubbled (which is going to take a while, it's a crockpot) and add the couscous, cover, and let sit for a few minutes (might not be 5 ... you'll have to check it)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/steamed-couscous-recipe/index.html&#xD;&#xA;  [2]: http://moroccanfood.about.com/od/tipsandtechniques/ss/Steam_couscous.htm" />
  <row Id="13817" PostHistoryTypeId="2" PostId="6819" RevisionGUID="4a45cfa8-8bc0-4644-9a92-fadb2c24c85c" CreationDate="2010-09-06T13:00:50.417" UserId="2371" Text="I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roasting it in a single piece.&#xD;&#xA;&#xD;&#xA;Have you tried this? Can you recommend any techniques?" />
  <row Id="13818" PostHistoryTypeId="1" PostId="6819" RevisionGUID="4a45cfa8-8bc0-4644-9a92-fadb2c24c85c" CreationDate="2010-09-06T13:00:50.417" UserId="2371" Text="Techniques for cooking beef shin in the piece" />
  <row Id="13819" PostHistoryTypeId="3" PostId="6819" RevisionGUID="4a45cfa8-8bc0-4644-9a92-fadb2c24c85c" CreationDate="2010-09-06T13:00:50.417" UserId="2371" Text="&lt;beef&gt;&lt;slow-cooking&gt;" />
  <row Id="13820" PostHistoryTypeId="2" PostId="6820" RevisionGUID="be195836-bbcc-4f42-8206-ef2b5b078b62" CreationDate="2010-09-06T13:02:44.373" UserId="873" Text="I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water to compensate for the added liquid. Would this be ok? And if yes, how much milk should I put for one tablespoon of powdered milk?" />
  <row Id="13821" PostHistoryTypeId="1" PostId="6820" RevisionGUID="be195836-bbcc-4f42-8206-ef2b5b078b62" CreationDate="2010-09-06T13:02:44.373" UserId="873" Text="Powdered milk in bread recipe" />
  <row Id="13822" PostHistoryTypeId="3" PostId="6820" RevisionGUID="be195836-bbcc-4f42-8206-ef2b5b078b62" CreationDate="2010-09-06T13:02:44.373" UserId="873" Text="&lt;substitutions&gt;&lt;bread&gt;&lt;milk&gt;" />
  <row Id="13823" PostHistoryTypeId="4" PostId="6810" RevisionGUID="fb8caccd-6665-4d8a-b63c-6a777af1fd19" CreationDate="2010-09-06T13:34:22.663" UserId="1686" Comment="Changed the title" Text="How to keep fresh lemon juice for a week without a change in its taste?" />
  <row Id="13824" PostHistoryTypeId="2" PostId="6821" RevisionGUID="3359281e-041c-4d25-91c9-3446dd056f02" CreationDate="2010-09-06T13:41:07.717" UserId="2324" Text="I do not think that there is a better way they **not to squeeze the lemon** until you need them **:D**&#xD;&#xA;&#xD;&#xA;Regardless, if you want to do testing and are concerned about the bitter notes that develop , I recommend  doing the research with grapefruit instead as it turns bitter is a matter of minutes and has a much stronger bitter flavor then the lemons do. &#xD;&#xA;That way you at least have a shorter turn around time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="13825" PostHistoryTypeId="2" PostId="6822" RevisionGUID="4a748911-f316-437f-af93-5b6f21ba8fda" CreationDate="2010-09-06T13:50:41.840" UserId="1816" Text="A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk.  So 2 tablespoons is 1/8 cup to 1/2 cup of water.&#xD;&#xA;&#xD;&#xA;If you want to replace 2 tablespoons, replace 1/2 cup water with milk.  1 Tablespoon is 1/4 cup water.&#xD;&#xA;&#xD;&#xA;I have done this as a replacement for dried milk in bread many times with success." />
  <row Id="13826" PostHistoryTypeId="2" PostId="6823" RevisionGUID="2c2f8762-d772-41ec-8f84-eb8dbbaafd2b" CreationDate="2010-09-06T13:52:25.647" UserId="1816" Text="Dumplings should freeze very well.  If you freeze the uncooked dumplings immediately and then cook longer the next day, you should have a similar result to your freshly assembled dumplings." />
  <row Id="13829" PostHistoryTypeId="2" PostId="6826" RevisionGUID="117c5402-9864-45ca-99ca-4f8d6d665648" CreationDate="2010-09-06T14:30:48.397" UserId="1509" Text="Assuming you have a frost-free freezer (which dehumidifies the cold air), I'd experiment by laying sliced fruit on a sheet (maybe on a layer of waxed paper) and putting it in the freezer. Pull out a slice every day or two to check its crispness. The time necessary will depend on the type of fruit, its moisture content, the slice thickness, and the room's humidity." />
  <row Id="13830" PostHistoryTypeId="2" PostId="6827" RevisionGUID="64f910fe-1253-429e-9a04-fc729490d89f" CreationDate="2010-09-06T15:08:26.370" UserId="2324" Text="The frost-free freezer that [kajaco][1] suggested is definitely worth a try is you have access to one. &#xD;&#xA;&#xD;&#xA;An easy hack to get a similar result is to use dry ice. As far as i know, this works for things that have a low amount of water to start with and do not know how apples will behave as they have a lot of water.&#xD;&#xA;For this, you need some dry ice, put  2-3 cm of it at the bottom of a cardboard container that has soles on the sides and place the fruit slices on top of it in a single sheet (no stacking)&#xD;&#xA;&#xD;&#xA;You may also try to first dry the apples first in the oven in order to get most of the moisture out. You may find a decent guide for that [here][2].&#xD;&#xA;&#xD;&#xA;Do remember that in order to get the desired humidity (crumble / break when handled roughly rather) you will need to protect them from any moisture after the drying as well as during the storage. I am almost sure that a simple zip-lock bag will not do the trick and that the air inside the bag / jar may be to moist alerady at the time of sealing and so it may alter your desired result. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/1509/kajaco&#xD;&#xA;  [2]: http://www.ehow.com/how_3906_dry-apples.html" />
  <row Id="13831" PostHistoryTypeId="2" PostId="6828" RevisionGUID="eae6543b-34cd-4515-b30f-16350ce6481f" CreationDate="2010-09-06T15:12:31.873" UserId="210" Text="I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden *but this always takes longer than 3 minutes* more in the 10 minute range.  &#xD;&#xA;&#xD;&#xA;Maybe this is because in use a lower heat.  the recipe doesn't say how hot the pan should be.  The aim is to render most of the fat out from under the skin of the duck.&#xD;&#xA;&#xD;&#xA;I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." />
  <row Id="13832" PostHistoryTypeId="2" PostId="6829" RevisionGUID="92bb985a-cfc1-44bc-8ac2-6645d6e45a17" CreationDate="2010-09-06T15:12:58.097" UserId="2325" Text="On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli, because the menu has a single Calzone but a list of different Strombolis. But I doubt that's an accurate assessment.&#xD;&#xA;&#xD;&#xA;So, what's the difference between the two? I'd be interested in the technical reasons as well as whey they're listed separately on menus (if the reasoning is different). &#xD;&#xA;&#xD;&#xA;Also, I give the east coast location because I've heard out west a Stromboli may be thought of as a kind of hot sandwich (basically an Italian roll hollowed out a bit and filled). That's not the Stromboli or Calzone I'm familiar with - but if the definitions change drastically based on geographic area I'm interested in that as well." />
  <row Id="13833" PostHistoryTypeId="1" PostId="6829" RevisionGUID="92bb985a-cfc1-44bc-8ac2-6645d6e45a17" CreationDate="2010-09-06T15:12:58.097" UserId="2325" Text="What's the difference between a Stromboli and a Calzone?" />
  <row Id="13834" PostHistoryTypeId="3" PostId="6829" RevisionGUID="92bb985a-cfc1-44bc-8ac2-6645d6e45a17" CreationDate="2010-09-06T15:12:58.097" UserId="2325" Text="&lt;food-differences&gt;" />
  <row Id="13835" PostHistoryTypeId="2" PostId="6830" RevisionGUID="73d0a895-c35e-4192-b8b4-782966dbdea7" CreationDate="2010-09-06T15:26:01.230" UserId="2324" Text=" 1. It is harvested **manually**&#xD;&#xA; 2. It is a **small portion** of the evaporated sea-salt produced.&#xD;&#xA; 3. It is a **lot more expensive**&#xD;&#xA; 4. It has **finer** salt-flakes as normal evaporated sea salt. &#xD;&#xA;&#xD;&#xA;Unless you can distinguish it from other salts in a [double blind randomized controlled trial][1]  I do not think that it is worth the trouble. &#xD;&#xA;Setting a trail up with a few friends is a lot of fun :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Randomized_controlled_trial" />
  <row Id="13836" PostHistoryTypeId="2" PostId="6831" RevisionGUID="a95b5309-4a99-4652-95e9-a3c21dca6688" CreationDate="2010-09-06T15:33:51.923" UserId="41" Text="My understanding based on local experience (five Italian restaurants on every block) is that Stromboli and Calzone differ principally in (a) their filling, (b) the dough, and (c) the final shape.&#xD;&#xA;&#xD;&#xA;Calzones are basically folded pizzas, made from pizza dough and stuffed with the same ingredients as pizza - almost always tomato sauce and mozzarella cheese, usually ricotta, often pepperoni and maybe some other cheese and cured meats - and then folded over like an omelette.&#xD;&#xA;&#xD;&#xA;Stromboli are more like pizza *rolls*.  They're made from a thicker dough (still pizza dough), the tomato sauce and ricotta are optional and usually left out, and they are literally rolled up into a tube shape (sometimes more of a blocky sandwich shape though).&#xD;&#xA;&#xD;&#xA;Other than that, they are quite similar, and the differences seem to get murkier over time... I often see Stromboli with the sauce and cheese and Calzone without the sauce.  But fundamentally, Stromboli is more like a sandwich and Calzone is more like a pie; if a particular restaurant doesn't do it that way, then that would have to be their own twist on the traditional recipe." />
  <row Id="13837" PostHistoryTypeId="6" PostId="6829" RevisionGUID="dea409db-1248-42e5-8253-4a8bdb424ff1" CreationDate="2010-09-06T15:34:24.697" UserId="41" Comment="edited tags" Text="&lt;pizza&gt;&lt;italian-cuisine&gt;" />
  <row Id="13842" PostHistoryTypeId="2" PostId="6833" RevisionGUID="e8379901-b2c2-4f77-9df2-36f4f5c81546" CreationDate="2010-09-06T16:07:50.523" UserId="197" Text="Yes, you can substitute as already answered, but you can also just leave it out! I've found it makes no noticeable difference." />
  <row Id="13843" PostHistoryTypeId="2" PostId="6834" RevisionGUID="70088c02-8d3c-4737-8cb0-60ec6bf952d9" CreationDate="2010-09-06T16:57:50.147" UserId="373" Text="I'm not sure whether this is a duplicate of [this question][1] partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.&#xD;&#xA;&#xD;&#xA;In my case I want to add a thin coating of chocolate to flapjacks or homemade biscuits or similar for a sweeter treat. I melt some cooking chocolate then add it to the biscuit base. Then chill in the fridge.&#xD;&#xA;&#xD;&#xA;This works fine. However I may want to remove the fridge, transport the treat to school or workplace, and if left out of the fridge long enough the chocolate can get pretty squidgy.&#xD;&#xA;&#xD;&#xA;Is there any trick that'll result in a chocolate coating which stays brittler and harder at room temperature?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4750/" />
  <row Id="13844" PostHistoryTypeId="1" PostId="6834" RevisionGUID="70088c02-8d3c-4737-8cb0-60ec6bf952d9" CreationDate="2010-09-06T16:57:50.147" UserId="373" Text="How to make a brittler, harder chocolate coating?" />
  <row Id="13845" PostHistoryTypeId="3" PostId="6834" RevisionGUID="70088c02-8d3c-4737-8cb0-60ec6bf952d9" CreationDate="2010-09-06T16:57:50.147" UserId="373" Text="&lt;chocolate&gt;" />
  <row Id="13846" PostHistoryTypeId="2" PostId="6835" RevisionGUID="bf17208c-fa87-47c3-9566-d992ec9fe18d" CreationDate="2010-09-06T17:12:44.020" UserId="41" Text="You'll want to **temper** the melted chocolate.  This means holding it at 88° F (31° C) while it cools until it is completely hardened, then finally allowing it to return to room temperature (or lower) afterward.&#xD;&#xA;&#xD;&#xA;If you temper the chocolate this way, it will be much harder and last indefinitely at room temperature.&#xD;&#xA;&#xD;&#xA;The technical explanation for this is that the temperature at which melted chocolate hardens determines its final consistency as a solid.  If chocolate hardens at room temperature, it ends up forming a very weak crystalline structure that begins to melt at even the slightest rise in temperature (i.e. in your hand).  Allowing it to solidify at the highest possible temperature below the actual melting point ensures that it forms a denser crystalline structure and will not melt at room temperature." />
  <row Id="13847" PostHistoryTypeId="5" PostId="6834" RevisionGUID="d7ddce96-cc33-427d-805c-e7a1f643f288" CreationDate="2010-09-06T17:16:49.710" UserId="373" Comment="added 5 characters in body" Text="I'm not sure whether this is a duplicate of [this question][1] partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.&#xD;&#xA;&#xD;&#xA;In my case I want to add a thin coating of chocolate to flapjacks or homemade biscuits or similar for a sweeter treat. I melt some cooking chocolate then add it to the biscuit base. Then chill in the fridge.&#xD;&#xA;&#xD;&#xA;This works fine. However I may want to remove from the fridge, transport the treat to school or workplace, and if left out of the fridge long enough the chocolate can get pretty squidgy.&#xD;&#xA;&#xD;&#xA;Is there any trick that'll result in a chocolate coating which stays brittler and harder at room temperature?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4750/" />
  <row Id="13848" PostHistoryTypeId="5" PostId="6835" RevisionGUID="8a4fa1d4-50dd-4426-9ca6-248140490578" CreationDate="2010-09-06T17:18:22.307" UserId="41" Comment="added 589 characters in body; added 36 characters in body" Text="You'll want to **temper** the melted chocolate.  This means holding it at 88° F (31° C) while it cools until it is completely hardened, then finally allowing it to return to room temperature (or lower) afterward.&#xD;&#xA;&#xD;&#xA;If you temper the chocolate this way, it will be much harder and last indefinitely at room temperature.&#xD;&#xA;&#xD;&#xA;The easiest way to temper chocolate is the &quot;seed method&quot;, which means adding a piece of solid (never-melted) chocolate to the fully-melted chocolate after removing it from the heat source and stirring thoroughly until the temperature reaches 88° F / 31° C, and then keeping it at that temperature until you're ready to use it.&#xD;&#xA;&#xD;&#xA;(Note that this is for dark chocolate; for temperatures for other types of chocolate and for a more detailed guide to tempering, I suggest you check out the [tempering page at Cooking for Engineers][1].)&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;The technical explanation for this is that the temperature at which melted chocolate hardens determines its final consistency as a solid.  If chocolate hardens at room temperature, it ends up forming a very weak crystalline structure that begins to melt at even the slightest rise in temperature (i.e. in your hand).  Allowing it to solidify at the highest possible temperature below the actual melting point ensures that it forms a denser crystalline structure and will not melt at room temperature.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/155/Tempering-Chocolate" />
  <row Id="13849" PostHistoryTypeId="5" PostId="6538" RevisionGUID="0e12c744-9249-4417-983e-36dd03db0d57" CreationDate="2010-09-06T17:21:59.087" UserId="2299" Comment="added comment" Text="Here is Washington State it is now BLACKBERRY TIME!  Most of the year I hate them, trying to kill back the vines (this year the Himalayan blackberries went nuts, probably some vines grow a foot every night--of our 2 acres, over a half acre is no inaccessible because of them).  HOWEVER, right now the berries are ripe!  So if you can get the berries for free, especially in large quantities, perhaps it is more cost effective.  I say this because the high-quality 'boutique' jams you see in the store for $4-$6 / small jar can be duplicated with really good freshly picked fruit.  Overall expense may exceed buying it in the store, but there is nothing as good as jam made from truly ripe good quality fruit.&#xD;&#xA;&#xD;&#xA;I grew up helping my grandmother make the hot-water bath canned jam.  Wonderful.&#xD;&#xA;&#xD;&#xA;edit:  I should add, you might be able to get the overall cost below what you would pay in a store if you can create a large enough batch, especially if you can get some supplies through (ahem) C****sList for cheap." />
  <row Id="13850" PostHistoryTypeId="5" PostId="6538" RevisionGUID="dab2875a-f62e-465e-a749-e140d4571829" CreationDate="2010-09-06T17:27:28.577" UserId="2299" Comment="gift ideas" Text="Here is Washington State it is now BLACKBERRY TIME!  Most of the year I hate them, trying to kill back the vines (this year the Himalayan blackberries went nuts, probably some vines grow a foot every night--of our 2 acres, over a half acre is no inaccessible because of them).  HOWEVER, right now the berries are ripe!  So if you can get the berries for free, especially in large quantities, perhaps it is more cost effective.  I say this because the high-quality 'boutique' jams you see in the store for $4-$6 / small jar can be duplicated with really good freshly picked fruit.  Overall expense may exceed buying it in the store, but there is nothing as good as jam made from truly ripe good quality fruit.&#xD;&#xA;&#xD;&#xA;I grew up helping my grandmother make the hot-water bath canned jam.  Wonderful.&#xD;&#xA;&#xD;&#xA;edit:  I should add, you might be able to get the overall cost below what you would pay in a store if you can create a large enough batch, especially if you can get some supplies through (ahem) C****sList for cheap.&#xD;&#xA;&#xD;&#xA;one more edit:  someone mentioned using these as gifts, which can be a truly wonderful thing.  If you spend $5 at a store for a trinket, and give as &quot;the&quot; Christmas gift, it would probably be pretty cheesy (and received as same).  Spend $4 and some labor of love making a half pint of personal label designer jam--with no label, frequently--and your loved ones will be thrilled.  It especially goes a long way for giving at extended family parties, where you are expected to bring something for lots of people you rarely see." />
  <row Id="13852" PostHistoryTypeId="5" PostId="5602" RevisionGUID="fc5805cb-6ea0-4f2c-8f24-8ea501b6cd59" CreationDate="2010-09-06T18:31:09.417" UserId="1601" Comment="Added picture" Text="Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: &#xD;&#xA;&#xD;&#xA;We like keeping iced coffee in the fridge, particularly in the summer. It's easiest to add sugar to the entire batch, but we both like differing amounts of sugar to coffee. Sugar doesn't dissolve in cold liquid very well. &#xD;&#xA;&#xD;&#xA;If I make a sugar suspension and put it in the fridge to sweeten the coffee as we drink it, will the mixture stay liquid or will the sugar crystals re-form? If this is impractical, can anyone offer another solution? &#xD;&#xA;&#xD;&#xA;Edit: Here's a picture of sugar solution that we've been keeping in the fridge and using. I made it 8 days ago and it's staying in solution quite well. &#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ewChb.jpg" />
  <row Id="13853" PostHistoryTypeId="2" PostId="6836" RevisionGUID="5bf259fc-f122-4171-9815-6b276d4acb80" CreationDate="2010-09-06T18:51:50.527" UserId="823" Text="I've tried buttering my popcorn in the past and it always turns out making a few pieces soaked with butter and others have no butter on them at all.&#xD;&#xA;&#xD;&#xA;Or perhaps there is a way to get the butter flavoring without drizzling butter on?" />
  <row Id="13854" PostHistoryTypeId="1" PostId="6836" RevisionGUID="5bf259fc-f122-4171-9815-6b276d4acb80" CreationDate="2010-09-06T18:51:50.527" UserId="823" Text="How do I butter popcorn without making it soggy?" />
  <row Id="13855" PostHistoryTypeId="3" PostId="6836" RevisionGUID="5bf259fc-f122-4171-9815-6b276d4acb80" CreationDate="2010-09-06T18:51:50.527" UserId="823" Text="&lt;butter&gt;&lt;popcorn&gt;" />
  <row Id="13856" PostHistoryTypeId="2" PostId="6837" RevisionGUID="e9a5a521-066a-426d-b8e4-ec73e862a959" CreationDate="2010-09-06T18:52:03.653" UserId="1575" Text="I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve.&#xD;&#xA;&#xD;&#xA;Here's what I've been doing:&#xD;&#xA;1. brine pork for a few hours&#xD;&#xA;2. Slow cook all day with carrots, celery, and onions&#xD;&#xA;3. shredd and toss with Montogomery Inn or Hickory Brown Suger Sweet Baby Rays bbq sauce&#xD;&#xA;&#xD;&#xA;Here's the question:&#xD;&#xA;Would browning the pork help in any way? Could the pan drippings be used to jazz up the bbq sauce?&#xD;&#xA;&#xD;&#xA;EDIT: &#xD;&#xA;this also popped into my head: Should I sautee the onions ahead of time?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="13857" PostHistoryTypeId="1" PostId="6837" RevisionGUID="e9a5a521-066a-426d-b8e4-ec73e862a959" CreationDate="2010-09-06T18:52:03.653" UserId="1575" Text="Pulled Pork in a slow cooker. To brown or not to brown?" />
  <row Id="13858" PostHistoryTypeId="3" PostId="6837" RevisionGUID="e9a5a521-066a-426d-b8e4-ec73e862a959" CreationDate="2010-09-06T18:52:03.653" UserId="1575" Text="&lt;slow-cooking&gt;&lt;pork&gt;&lt;brining&gt;" />
  <row Id="13859" PostHistoryTypeId="2" PostId="6838" RevisionGUID="d941af97-1207-480c-8273-5d9d1faf30c3" CreationDate="2010-09-06T19:11:12.950" UserId="2375" Text="I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream.  It seems to me that adding some amount of water and sugar to the cream would get it closer to milk in composition.  I realize that the exact method and appropriateness of the substitution depends on the specific recipe but am looking for general substitution guidelines.  &#xD;&#xA;" />
  <row Id="13860" PostHistoryTypeId="1" PostId="6838" RevisionGUID="d941af97-1207-480c-8273-5d9d1faf30c3" CreationDate="2010-09-06T19:11:12.950" UserId="2375" Text="Cream based substitute for milk" />
  <row Id="13861" PostHistoryTypeId="3" PostId="6838" RevisionGUID="d941af97-1207-480c-8273-5d9d1faf30c3" CreationDate="2010-09-06T19:11:12.950" UserId="2375" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;cream&gt;" />
  <row Id="13862" PostHistoryTypeId="2" PostId="6839" RevisionGUID="0c50fa0c-bc74-4908-98f7-ae6726e5c9d5" CreationDate="2010-09-06T19:49:35.130" UserId="152" Text="The first thing that comes to mind is &lt;a href=&quot;http://store.honeyvillegrain.com/powderedbuttercan.aspx&quot;&gt;powdered butter&lt;/a&gt;. I'm not sure what it will taste like though." />
  <row Id="13863" PostHistoryTypeId="2" PostId="6840" RevisionGUID="f0bbb07e-b720-4fea-887d-4cacde706d1b" CreationDate="2010-09-06T19:55:26.340" UserId="2376" Text="Vegan Gourmet Sour Cream Substitute is dairy-free, casein-free, does not contain any hydrogenated oils, and is very delicious." />
  <row Id="13864" PostHistoryTypeId="2" PostId="6841" RevisionGUID="2b8ae0fb-30bf-4a5a-9d1c-66ece8b5d795" CreationDate="2010-09-06T20:00:47.133" UserDisplayName="Christie" Text="Gardein makes absolutely delicious vegan meat substitutes!" />
  <row Id="13865" PostHistoryTypeId="16" PostId="6841" RevisionGUID="2b8ae0fb-30bf-4a5a-9d1c-66ece8b5d795" CreationDate="2010-09-06T20:00:47.133" UserId="-1" />
  <row Id="13866" PostHistoryTypeId="2" PostId="6842" RevisionGUID="15fd0b36-d05d-4dbc-83ad-b8b14e872021" CreationDate="2010-09-06T20:03:07.713" UserDisplayName="daniel" Text="A few things...&#xD;&#xA;&#xD;&#xA; 1. I brine for 12-24 hours. It really does make a difference.&#xD;&#xA; 2. Don't bother browning the meat... you don't want a crust, you want the meat to break down.&#xD;&#xA; 3. Make your own barbecue sauce! There's a zillion recipes, and it always tastes better. When I make pulled pork, I take the cooking liquid (you are cooking _in_ liquid, yeah?) and reduce it right down to almost a demiglace, and use that as the base for my bbq sauce." />
  <row Id="13867" PostHistoryTypeId="2" PostId="6843" RevisionGUID="9047bece-a80f-4624-85c6-b3d21e8a1337" CreationDate="2010-09-06T20:06:48.447" UserId="41" Text="Yes, you can often do this substitution and I've done it successfully many times when I've run out of milk unexpectedly, but you should know that the substitution is never going to be perfect.&#xD;&#xA;&#xD;&#xA;On a purely mathematical basis, let's say your heavy cream is 36% M.F. You need partially-skimmed 2% milk for your recipe.  If you go purely by weight (which is almost 1:1 for volume when talking about mostly water), then 250 mL of 2% milk will contain about 5 g of milk fat.  To get that from 36% cream, you only need about 14 mL, or approximately 3 teaspoons of cream.  (**Note - don't do this, read on!**)&#xD;&#xA;&#xD;&#xA;Of course, diluting cream at a ratio of 15:1 is ridiculous and you'll end up with something that's just really watery, and that's because milk is more than just water and fat.  I only provide the above calculation for illustrative purposes, to show why there's no hard rule or even rule of thumb for this particular substitution.&#xD;&#xA;&#xD;&#xA;With normal cream, most people go with half water, half milk, or if they're trying to approximate skim milk then maybe 1 part milk to 2 parts water.  If you have double cream, I would probably use 1 part cream to 3 or 4 parts water; that will give you a reasonable approximation of the consistency of whole or skim milk without making it too watery.&#xD;&#xA;&#xD;&#xA;Please keep in mind that different recipes/preparations use milk for different reasons, so this isn't going to work everywhere.  I certainly wouldn't do it in baking, but for many stovetop recipes, the main purpose of the milk is just moisture, so you're fine to substitute cream + water and it doesn't really matter if you're &quot;exact&quot; - which you can't be anyway." />
  <row Id="13868" PostHistoryTypeId="2" PostId="6844" RevisionGUID="cf5a5eb3-997e-4131-835e-94482824745a" CreationDate="2010-09-06T20:14:35.293" UserId="2376" Text="Yes! I use So Delicious coconut milk creamer all the time for making rice pudding. You can also use canned coconut milk for a very delicious coconutty-tasting (although high-fat) rice pudding!" />
  <row Id="13869" PostHistoryTypeId="2" PostId="6845" RevisionGUID="11a007e8-ff3e-47df-a15b-dd02d17daf0d" CreationDate="2010-09-06T20:21:59.710" UserId="2376" Text="[Vegan Cupcakes Take Over the World][1]. I use this book so often, the pages are coming loose from the binding. (What ever happened to lay-flat bindings, anyway?)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/1569242739?ie=UTF8&amp;tag=greyoucuidelv-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=1569242739" />
  <row Id="13870" PostHistoryTypeId="16" PostId="6845" RevisionGUID="11a007e8-ff3e-47df-a15b-dd02d17daf0d" CreationDate="2010-09-06T20:21:59.710" UserId="-1" />
  <row Id="13871" PostHistoryTypeId="2" PostId="6846" RevisionGUID="3a2fa9b9-2960-486e-9d92-2623b6cbf361" CreationDate="2010-09-06T20:28:09.970" UserId="1544" Text="I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation and some good beginner recipes?" />
  <row Id="13872" PostHistoryTypeId="1" PostId="6846" RevisionGUID="3a2fa9b9-2960-486e-9d92-2623b6cbf361" CreationDate="2010-09-06T20:28:09.970" UserId="1544" Text="First Time cooking with Swordfish" />
  <row Id="13873" PostHistoryTypeId="3" PostId="6846" RevisionGUID="3a2fa9b9-2960-486e-9d92-2623b6cbf361" CreationDate="2010-09-06T20:28:09.970" UserId="1544" Text="&lt;recipe&gt;&lt;fish&gt;" />
  <row Id="13874" PostHistoryTypeId="2" PostId="6847" RevisionGUID="c95b4b69-636b-4ff4-ae6b-16c30cb55575" CreationDate="2010-09-06T20:33:28.930" UserId="1769" Text="Greek stuffed peppers: saute ground lamb with parsely, onion, and lemon zest. Add rice and toss with feta, then stuff peppers. Bake in oven for 10-15 minutes (400F or higher). &#xD;&#xA;&#xD;&#xA;Grilled veggie pizza: grill veggies and slice. Top pizza dough with hummus, layer sliced veggies, and top with feta and fresh basil or oregano. Grill until warmed through. " />
  <row Id="13875" PostHistoryTypeId="16" PostId="6847" RevisionGUID="c95b4b69-636b-4ff4-ae6b-16c30cb55575" CreationDate="2010-09-06T20:33:28.930" UserId="-1" />
  <row Id="13876" PostHistoryTypeId="12" PostId="6847" RevisionGUID="830c7c25-0c9d-44c4-b819-662b96ac0418" CreationDate="2010-09-06T20:33:52.470" UserId="1769" Text="[{&quot;Id&quot;:1769,&quot;DisplayName&quot;:&quot;Jenn&quot;}]" />
  <row Id="13877" PostHistoryTypeId="13" PostId="6847" RevisionGUID="e631dbe4-5e38-4f20-acaa-54674ef5cb43" CreationDate="2010-09-06T20:36:13.093" UserId="1769" Text="[{&quot;Id&quot;:1769,&quot;DisplayName&quot;:&quot;Jenn&quot;}]" />
  <row Id="13878" PostHistoryTypeId="2" PostId="6848" RevisionGUID="7ed5b61c-ae39-4d83-978e-0a505500f2c1" CreationDate="2010-09-06T20:36:53.290" UserId="2299" Text="This weekend we grilled kebabs with steak, onions, peppers, and big pineapple spears.  No ill effects, but I noticed that the pineapple was still cool where it was touching the meat, and the meat still reddish where touching the pineapple.  This made me wonder whether having the chunks all snugged up against each other is truly safe or not, it seems like any bacteria on either piece would still be safely alive and dangerous where they were touching.  Any good knowledge on this, or recommended practices for grilling safely?" />
  <row Id="13879" PostHistoryTypeId="1" PostId="6848" RevisionGUID="7ed5b61c-ae39-4d83-978e-0a505500f2c1" CreationDate="2010-09-06T20:36:53.290" UserId="2299" Text="How to safely grill meat/fruit/veggie skewers" />
  <row Id="13880" PostHistoryTypeId="3" PostId="6848" RevisionGUID="7ed5b61c-ae39-4d83-978e-0a505500f2c1" CreationDate="2010-09-06T20:36:53.290" UserId="2299" Text="&lt;food-safety&gt;&lt;grilling&gt;" />
  <row Id="13881" PostHistoryTypeId="2" PostId="6849" RevisionGUID="421b4d37-b09a-4112-b4a2-109971ee9c8c" CreationDate="2010-09-06T20:42:32.690" UserId="1769" Text="When making something in the food processor like hummus or mixing a batter, I will coat the bowl with nonstick cooking spray. It makes it easier to get food out and leaves less mess behind. You'll still have to clean, but not as much. Same trick works for measuring cups and spoons (measuring honey, for example), or when using a knife on garlic or dried fruits.  " />
  <row Id="13882" PostHistoryTypeId="16" PostId="6849" RevisionGUID="421b4d37-b09a-4112-b4a2-109971ee9c8c" CreationDate="2010-09-06T20:42:32.690" UserId="-1" />
  <row Id="13883" PostHistoryTypeId="5" PostId="6846" RevisionGUID="f3ae61b1-cc43-4613-905d-15f7c0c09382" CreationDate="2010-09-06T20:43:25.267" UserId="1544" Comment="added 46 characters in body" Text="I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation and some good beginner recipes? Also what should I look for while cooking it?" />
  <row Id="13884" PostHistoryTypeId="2" PostId="6850" RevisionGUID="cb286131-d00e-433f-bbf4-8cf168bd6743" CreationDate="2010-09-06T20:48:36.617" UserId="1769" Text="BBQ Grilled Peaches: halve and pit peaches, brush with BBQ sauce and grill. Either use your Blueberry Hot Sauce in the BBQ sauce or brush on after grilling. Top with some fresh blueberries and chopped basil. " />
  <row Id="13885" PostHistoryTypeId="16" PostId="6850" RevisionGUID="cb286131-d00e-433f-bbf4-8cf168bd6743" CreationDate="2010-09-06T20:48:36.617" UserId="-1" />
  <row Id="13886" PostHistoryTypeId="2" PostId="6851" RevisionGUID="ae4ece15-97f7-46d3-929b-91022b875cad" CreationDate="2010-09-06T20:54:20.777" UserId="2299" Text="When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done.&#xD;&#xA;&#xD;&#xA;Is that the best way to do it?&#xD;&#xA;&#xD;&#xA;How do you know when a burger is ready to flip?" />
  <row Id="13887" PostHistoryTypeId="1" PostId="6851" RevisionGUID="ae4ece15-97f7-46d3-929b-91022b875cad" CreationDate="2010-09-06T20:54:20.777" UserId="2299" Text="Grilling burgers:  flip once, or keep flipping?" />
  <row Id="13888" PostHistoryTypeId="3" PostId="6851" RevisionGUID="ae4ece15-97f7-46d3-929b-91022b875cad" CreationDate="2010-09-06T20:54:20.777" UserId="2299" Text="&lt;grilling&gt;&lt;hamburgers&gt;" />
  <row Id="13889" PostHistoryTypeId="2" PostId="6852" RevisionGUID="e0362f5b-9961-429a-bf55-64bddf17c5b6" CreationDate="2010-09-06T20:58:30.227" UserId="2094" Text="I'm solidly in the flip as often as you want camp.  As long as it's not over (or under) cooked I find that you get better results flipping often. Plus you can rearrange things to make more room as you flip.&#xD;&#xA;&#xD;&#xA;To tell how cooked a burger is poke it with a finger or something else that's not too sharp; just a steak the more cooked it is the more firm it will be.  You just need to learn how &quot;squishy&quot; you like them.&#xD;&#xA;&#xD;&#xA;Also, as fun as it is, don't press the whole burger into the grill!  All that happens is that the delicious juices are forced out." />
  <row Id="13890" PostHistoryTypeId="2" PostId="6853" RevisionGUID="2fb80d77-cd29-421f-be0b-37ad9d5b2b5d" CreationDate="2010-09-06T21:03:57.923" UserId="2094" Text="I love swordfish grilled with a little olive oil and Montreal steak spice.  All the firm fish are great on the grill.&#xD;&#xA;&#xD;&#xA;Firm fish like ahi tuna and swordfish can pretty much be treated like really good steak, just cook them carefully because you want them left on the very-rare side of things.&#xD;&#xA;&#xD;&#xA;If you do it in a pan make sure there's hot oil or butter (or both) before you add the fish and don't move it around too much.  If you fuss too much with the fish it will fall apart.&#xD;&#xA;&#xD;&#xA;As delicious as swordfish is a lot of the fish on the market isn't being sustainably caught.  Make sure to ask where its coming from.  Most of the US and Canada fisheries are pretty good." />
  <row Id="13891" PostHistoryTypeId="2" PostId="6854" RevisionGUID="095ac65c-014c-4ded-843c-31ccb67679ca" CreationDate="2010-09-06T21:22:33.993" UserId="1575" Text="Fry it plain (maybe in a little bit of oil). The outside will be crispy, the inside soft, and all of it simple deliciousness. " />
  <row Id="13892" PostHistoryTypeId="16" PostId="6854" RevisionGUID="095ac65c-014c-4ded-843c-31ccb67679ca" CreationDate="2010-09-06T21:22:33.993" UserId="-1" />
  <row Id="13893" PostHistoryTypeId="5" PostId="6846" RevisionGUID="9451735b-7cba-4fae-9342-a8d0cc6e4447" CreationDate="2010-09-06T21:40:30.293" UserId="60" Comment="deleted 31 characters in body; edited tags; edited title" Text="I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation? Also what should I look for while cooking it?" />
  <row Id="13894" PostHistoryTypeId="4" PostId="6846" RevisionGUID="9451735b-7cba-4fae-9342-a8d0cc6e4447" CreationDate="2010-09-06T21:40:30.293" UserId="60" Comment="deleted 31 characters in body; edited tags; edited title" Text="How should swordfish be prepared?" />
  <row Id="13895" PostHistoryTypeId="6" PostId="6846" RevisionGUID="9451735b-7cba-4fae-9342-a8d0cc6e4447" CreationDate="2010-09-06T21:40:30.293" UserId="60" Comment="deleted 31 characters in body; edited tags; edited title" Text="&lt;fish&gt;" />
  <row Id="13896" PostHistoryTypeId="5" PostId="6822" RevisionGUID="10587633-cb9b-45ec-b9a9-15b31dec1560" CreationDate="2010-09-06T21:42:32.560" UserId="1816" Comment="added 16 characters in body" Text="A general reconstitution of milk with dried powder is 1/4 dry milk and 1 cup water to reconstitute milk.  So 2 tablespoons is 1/8 cup to 1/2 cup of water.&#xD;&#xA;&#xD;&#xA;If you want to replace 2 tablespoons, replace 1/2 cup water with milk.  1 Tablespoon is 1/4 cup milk instead of water.&#xD;&#xA;&#xD;&#xA;I have done this as a replacement for dried milk in bread many times with success." />
  <row Id="13897" PostHistoryTypeId="6" PostId="6744" RevisionGUID="6aba36a8-80e8-4ab6-a381-1b0de9cbe462" CreationDate="2010-09-06T21:51:13.093" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;culinary-uses&gt;&lt;blueberries&gt;&lt;spicy-hot&gt;" />
  <row Id="13898" PostHistoryTypeId="2" PostId="6855" RevisionGUID="3f1ed9e1-46a5-4cbf-8eba-dc65e75e3ecd" CreationDate="2010-09-06T22:04:34.787" UserDisplayName="Christie" Text="These books will convince anyone that cooking without meat, dairy, or eggs can be incredibly delicious! &#xD;&#xA;&#xD;&#xA;Veganomicon&#xD;&#xA;Vegan Cupcakes Take Over the World&#xD;&#xA;Vegan Brunch&#xD;&#xA;Viva Vegan" />
  <row Id="13899" PostHistoryTypeId="16" PostId="6855" RevisionGUID="3f1ed9e1-46a5-4cbf-8eba-dc65e75e3ecd" CreationDate="2010-09-06T22:04:34.787" UserId="-1" />
  <row Id="13900" PostHistoryTypeId="2" PostId="6856" RevisionGUID="33c5c960-e302-4fc8-9cfe-05c8ef6fb1da" CreationDate="2010-09-06T22:12:22.443" UserId="1769" Text="When I store basil in the fridge, sometimes it gets brown spots. Is this still usable? Including Thai basil. It seems such a waste to throw it all away after 2-3 days. Also, how can I prevent this from happening? " />
  <row Id="13901" PostHistoryTypeId="1" PostId="6856" RevisionGUID="33c5c960-e302-4fc8-9cfe-05c8ef6fb1da" CreationDate="2010-09-06T22:12:22.443" UserId="1769" Text="When basil gets brown spots, is it still usable? " />
  <row Id="13902" PostHistoryTypeId="3" PostId="6856" RevisionGUID="33c5c960-e302-4fc8-9cfe-05c8ef6fb1da" CreationDate="2010-09-06T22:12:22.443" UserId="1769" Text="&lt;storage-method&gt;&lt;herbs&gt;&lt;basil&gt;" />
  <row Id="13903" PostHistoryTypeId="2" PostId="6857" RevisionGUID="4e6cbb6e-191b-4aa4-a7a5-de927c4fff21" CreationDate="2010-09-06T22:20:40.140" UserId="1393" Text="You can store it with the stems in a glass of water, like a bouquet, preferably not in the refrigerator. A few black spots that aren't moldy or slimy doesn't make it totally unusable, but it isn't very appealing to eat." />
  <row Id="13904" PostHistoryTypeId="2" PostId="6858" RevisionGUID="4dc55452-94ed-468d-ab7b-e24e34269fa9" CreationDate="2010-09-06T22:21:07.787" UserId="41" Text="This is actually precisely the reason why it's [not recommended to refrigerate fresh basil leaves][1].&#xD;&#xA;&#xD;&#xA;I would not recommend consuming basil that has turned brown/black, especially if it is &quot;slimy&quot; to the touch.  Even though a few brown spots are probably safe, it will be bitter and, well, slimy.  Throw it away - and consider using some of the storage methods discussed in the link above.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/469/fresh-basil-storage" />
  <row Id="13905" PostHistoryTypeId="2" PostId="6859" RevisionGUID="c0196d19-bf99-4970-919c-fa0c6f961013" CreationDate="2010-09-06T22:26:33.363" UserId="641" Text="Harald McGee says [flipping more often][1] will help the meat inside the burger (or steak) to warm without burning the outside.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://dinersjournal.blogs.nytimes.com/2008/08/08/harold-mcgee-on-flipping-steaks-resting-meat-and-char-from-electric-grills/" />
  <row Id="13906" PostHistoryTypeId="2" PostId="6860" RevisionGUID="56d0899f-4c95-447f-b21f-66be39bda3ea" CreationDate="2010-09-06T22:29:42.793" UserDisplayName="daniel" Text="Multiple flipping: more even cooking, thin crust&#xD;&#xA;Flip once: uneven cooking, thick crust&#xD;&#xA;&#xD;&#xA;(Note: by 'uneven' I mean that you will have a much wider range of doneness from crust at the outside to possibly raw in the middle; more crust=less unevenness)&#xD;&#xA;&#xD;&#xA;So it's a matter of taste really. I personally prefer multiple flipping, in a pan and not on the grill." />
  <row Id="13908" PostHistoryTypeId="2" PostId="6862" RevisionGUID="4428bb6b-56fa-4b89-920c-1b3af4c99af0" CreationDate="2010-09-06T23:41:51.237" UserId="1236" Text="Honestly, while your typical &quot;combination&quot; skewer looks more impressive, I find it's much better to grill them in separate skewers.  One for beef, one for chicken, one for peppers, one for onions, etc.  That way, you can cook each to their preferred temperature and not have to worry about the exact problem you're running into.&#xD;&#xA;&#xD;&#xA;As far as cross contamination, you'll definitely minimize any risk grilling them as separate skewers, but since you didn't have chicken in the mix you should be relatively safe anyway.  Once you sear the outside of the beef, you should be safe.&#xD;&#xA;&#xD;&#xA;I picked this method up from an Alton Brown recommendation on a [Good Eats episode][1] (Scene 10), and found that I get considerably better results when I do it this way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season9/kabobs/kabob_tran.htm" />
  <row Id="13909" PostHistoryTypeId="2" PostId="6863" RevisionGUID="2ece6f37-866c-4f2e-80eb-8869d99ee6a1" CreationDate="2010-09-07T00:20:51.893" UserId="1393" Text="I've got some popcorn that I've had for awhile, and when I try to pop it, a lot of the kernels remain unpopped. Is there anything I can do to revive it, or does it go in the compost?" />
  <row Id="13910" PostHistoryTypeId="1" PostId="6863" RevisionGUID="2ece6f37-866c-4f2e-80eb-8869d99ee6a1" CreationDate="2010-09-07T00:20:51.893" UserId="1393" Text="Is there any way to revive popcorn that is making too many duds?" />
  <row Id="13911" PostHistoryTypeId="3" PostId="6863" RevisionGUID="2ece6f37-866c-4f2e-80eb-8869d99ee6a1" CreationDate="2010-09-07T00:20:51.893" UserId="1393" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;popcorn&gt;" />
  <row Id="13912" PostHistoryTypeId="2" PostId="6864" RevisionGUID="911004ac-3397-49dc-a856-97115346f881" CreationDate="2010-09-07T00:21:54.793" UserId="1393" Text="The reason it has stopped popping is that the kernels have lost some of the moisture inside that provides the explosion which pops the shell. If you store them uncovered in the refrigerator for a few days, they will absorb moisture and start working much better again." />
  <row Id="13913" PostHistoryTypeId="2" PostId="6865" RevisionGUID="f96ff670-5000-4757-b0e4-16a72eb2afa2" CreationDate="2010-09-07T00:24:07.940" UserId="1393" Text="I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get it to adhere better?" />
  <row Id="13914" PostHistoryTypeId="1" PostId="6865" RevisionGUID="f96ff670-5000-4757-b0e4-16a72eb2afa2" CreationDate="2010-09-07T00:24:07.940" UserId="1393" Text="How can I get salt to stick better to buttered or oiled popcorn?" />
  <row Id="13915" PostHistoryTypeId="3" PostId="6865" RevisionGUID="f96ff670-5000-4757-b0e4-16a72eb2afa2" CreationDate="2010-09-07T00:24:07.940" UserId="1393" Text="&lt;salt&gt;&lt;popcorn&gt;" />
  <row Id="13916" PostHistoryTypeId="2" PostId="6866" RevisionGUID="8c9d53fe-d714-4e1e-a6ec-d0f46805a907" CreationDate="2010-09-07T00:25:42.193" UserId="1393" Text="The key is to have the finest possible salt. One way to do this is to take any salt you like, and grind it fine in a mortar and pestle. This just takes a few seconds, and then you can customize to a particular sea salt you enjoy and avoid the need to buy a special popcorn salt. A rotating action in the mortar and pestle (as opposed to pounding) is most efficient for grinding salt." />
  <row Id="13917" PostHistoryTypeId="2" PostId="6867" RevisionGUID="26ca364f-ea4c-4246-b899-da8b1b3d996d" CreationDate="2010-09-07T00:32:04.140" UserId="2125" Text="My Australian friend introduced toast with butter and vegemite to me.  Recently I saw an episode of &quot;Chopped&quot; on the food network and one of the ingredients in the basket was Marmite.  One of the chefs used it to flavor ground beef to make a burger or meatloaf.&#xD;&#xA;&#xD;&#xA;I want to know what have you guys used Vegemite or Marmite for...other than as a spread.  :)" />
  <row Id="13918" PostHistoryTypeId="1" PostId="6867" RevisionGUID="26ca364f-ea4c-4246-b899-da8b1b3d996d" CreationDate="2010-09-07T00:32:04.140" UserId="2125" Text="What are other uses for Vegemite or Marmite besides as a spread?" />
  <row Id="13919" PostHistoryTypeId="3" PostId="6867" RevisionGUID="26ca364f-ea4c-4246-b899-da8b1b3d996d" CreationDate="2010-09-07T00:32:04.140" UserId="2125" Text="&lt;recipe&gt;" />
  <row Id="13920" PostHistoryTypeId="2" PostId="6868" RevisionGUID="82474e7e-a204-482d-9ccd-14a36872a805" CreationDate="2010-09-07T00:33:08.600" UserId="2094" Text="I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag.&#xD;&#xA;&#xD;&#xA;It occurs to me that scratches in the enamel might eventually cause problems.  What's the consensus?  Is steel wool safe to use on an enameled surface?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="13921" PostHistoryTypeId="1" PostId="6868" RevisionGUID="82474e7e-a204-482d-9ccd-14a36872a805" CreationDate="2010-09-07T00:33:08.600" UserId="2094" Text="Can I clean enameled cast iron with steel wool?" />
  <row Id="13922" PostHistoryTypeId="3" PostId="6868" RevisionGUID="82474e7e-a204-482d-9ccd-14a36872a805" CreationDate="2010-09-07T00:33:08.600" UserId="2094" Text="&lt;cleaning&gt;&lt;cast-iron&gt;" />
  <row Id="13923" PostHistoryTypeId="2" PostId="6869" RevisionGUID="fd674c5d-100a-4c3d-b2b6-b3dff33cb5fe" CreationDate="2010-09-07T00:37:58.330" UserId="823" Text="In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce?&#xD;&#xA;&#xD;&#xA;Is there something special about applesauce or are there other ingredients than can be used?" />
  <row Id="13924" PostHistoryTypeId="1" PostId="6869" RevisionGUID="fd674c5d-100a-4c3d-b2b6-b3dff33cb5fe" CreationDate="2010-09-07T00:37:58.330" UserId="823" Text="Why can applesauce be used in place of oil?" />
  <row Id="13925" PostHistoryTypeId="3" PostId="6869" RevisionGUID="fd674c5d-100a-4c3d-b2b6-b3dff33cb5fe" CreationDate="2010-09-07T00:37:58.330" UserId="823" Text="&lt;substitutions&gt;&lt;food-science&gt;" />
  <row Id="13926" PostHistoryTypeId="2" PostId="6870" RevisionGUID="e5053b1d-0db9-4625-b231-277065ab10f4" CreationDate="2010-09-07T00:40:28.243" UserId="1393" Text="One good use for it is to amp up the flavor of vegetarian gravy. If you are making say biscuits and gravy, a tablespoon of marmite will add some umami without tasting like soy sauce. Same for a vegetarian pot pie or stew." />
  <row Id="13927" PostHistoryTypeId="2" PostId="6871" RevisionGUID="d6258298-3ae0-4fc2-91ce-992d600f0704" CreationDate="2010-09-07T00:43:45.410" UserId="1393" Text="I'd recommend a regular scrubby sponge, and when it need a little deeper cleaning, Barkeeper's Friend cleanser." />
  <row Id="13928" PostHistoryTypeId="2" PostId="6872" RevisionGUID="5c3fc176-bd4b-4987-80c5-5d62c782bfc3" CreationDate="2010-09-07T00:58:23.863" UserId="1129" Text="It's time-consuming, but I use a melon baller to swirl and drizzle the butter one (tiny) scoop at a time.  The key is the tiny hole at the bottom.  &#xD;&#xA;The fine droplets that fall tend not to over-saturate any individual kernels.&#xD;&#xA;&#xD;&#xA;I also toss the popcorn between shots of butter, just to make sure it's well-distributed." />
  <row Id="13929" PostHistoryTypeId="16" PostId="6867" RevisionGUID="3d48eb0a-a59e-4bbd-97fb-d34c9fb0fb8e" CreationDate="2010-09-07T00:59:00.517" UserId="2125" />
  <row Id="13930" PostHistoryTypeId="2" PostId="6873" RevisionGUID="bb366a64-2482-4a3e-bd48-b686c34c4bff" CreationDate="2010-09-07T01:07:54.667" UserId="1511" Text="Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?" />
  <row Id="13931" PostHistoryTypeId="1" PostId="6873" RevisionGUID="bb366a64-2482-4a3e-bd48-b686c34c4bff" CreationDate="2010-09-07T01:07:54.667" UserId="1511" Text="When does the rule &quot;only flip meat once&quot; not apply?" />
  <row Id="13932" PostHistoryTypeId="3" PostId="6873" RevisionGUID="bb366a64-2482-4a3e-bd48-b686c34c4bff" CreationDate="2010-09-07T01:07:54.667" UserId="1511" Text="&lt;meat&gt;&lt;grilling&gt;" />
  <row Id="13933" PostHistoryTypeId="2" PostId="6874" RevisionGUID="8aaf2740-6293-4279-a75a-fa507739ed49" CreationDate="2010-09-07T01:15:46.790" UserId="1511" Text="    Although fats add richness and texture, the primary job of a fat &#xD;&#xA;    in a recipe is to keep the flour protein from mixing with the moisture &#xD;&#xA;    and forming long strands of gluten—a reaction that would give cake the &#xD;&#xA;    texture of rubber tire. That’s why it’s so important to keep the &#xD;&#xA;    liquid and dry ingredients separate until the very end, and to mix &#xD;&#xA;    them together very gently by hand. When you substitute applesauce, &#xD;&#xA;    it’s even more important to work the batter gently, and as little as &#xD;&#xA;    possible, in the final mix.&#xD;&#xA;&#xD;&#xA;Courtesy of [http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx" />
  <row Id="13934" PostHistoryTypeId="16" PostId="6870" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-07T01:16:27.547" UserId="41" />
  <row Id="13935" PostHistoryTypeId="6" PostId="6867" RevisionGUID="8f26cda6-4d46-4141-b61d-792d7436bb63" CreationDate="2010-09-07T01:17:10.463" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;" />
  <row Id="13936" PostHistoryTypeId="5" PostId="6874" RevisionGUID="65cdd68b-c838-4a88-9666-6418a3a3ef42" CreationDate="2010-09-07T01:17:12.417" UserId="60" Comment="deleted 2 characters in body" Text="&gt; Although fats add richness and texture, the primary job of a fat &#xD;&#xA;    in a recipe is to keep the flour protein from mixing with the moisture &#xD;&#xA;    and forming long strands of gluten—a reaction that would give cake the &#xD;&#xA;    texture of rubber tire. That’s why it’s so important to keep the &#xD;&#xA;    liquid and dry ingredients separate until the very end, and to mix &#xD;&#xA;    them together very gently by hand. When you substitute applesauce, &#xD;&#xA;    it’s even more important to work the batter gently, and as little as &#xD;&#xA;    possible, in the final mix.&#xD;&#xA;&#xD;&#xA;Courtesy of [http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx" />
  <row Id="13937" PostHistoryTypeId="5" PostId="6874" RevisionGUID="b9745fa0-7ca2-4588-9dc6-e66d6df5efdc" CreationDate="2010-09-07T01:17:34.493" UserId="1511" Comment="added 653 characters in body" Text="A few tips I have found although it says strictly, do NOT use applesauce as a substitute for butter! &#xD;&#xA;&#xD;&#xA;    Although fats add richness and texture, the primary job of a fat &#xD;&#xA;    in a recipe is to keep the flour protein from mixing with the moisture &#xD;&#xA;    and forming long strands of gluten—a reaction that would give cake the &#xD;&#xA;    texture of rubber tire. That’s why it’s so important to keep the &#xD;&#xA;    liquid and dry ingredients separate until the very end, and to mix &#xD;&#xA;    them together very gently by hand. When you substitute applesauce, &#xD;&#xA;    it’s even more important to work the batter gently, and as little as &#xD;&#xA;    possible, in the final mix.&#xD;&#xA;&#xD;&#xA; - Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce.&#xD;&#xA; - Measure applesauce in a liquid measuring cup.&#xD;&#xA; - Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients (egg, flavoring), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined. &#xD;&#xA; - The finished product will be moist. Don’t alter the time for cooking because low-fat recipes dry out when they’re over-cooked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Courtesy of [http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx" />
  <row Id="13938" PostHistoryTypeId="5" PostId="6874" RevisionGUID="6d66a263-932c-4b3d-859f-4e598cd6f43e" CreationDate="2010-09-07T01:19:45.737" UserId="60" Comment="deleted 2 characters in body" Text="A few tips I have found although it says strictly, do NOT use applesauce as a substitute for butter! &#xD;&#xA;&#xD;&#xA;&gt; Although fats add richness and texture, the primary job of a fat &#xD;&#xA;    in a recipe is to keep the flour protein from mixing with the moisture &#xD;&#xA;    and forming long strands of gluten—a reaction that would give cake the &#xD;&#xA;    texture of rubber tire. That’s why it’s so important to keep the &#xD;&#xA;    liquid and dry ingredients separate until the very end, and to mix &#xD;&#xA;    them together very gently by hand. When you substitute applesauce, &#xD;&#xA;    it’s even more important to work the batter gently, and as little as &#xD;&#xA;    possible, in the final mix.&#xD;&#xA;&#xD;&#xA; - Use unsweetened applesauce, or reduce the amount of sugar in the recipe if you use sweetened applesauce.&#xD;&#xA; - Measure applesauce in a liquid measuring cup.&#xD;&#xA; - Use a hand or stand mixer to thoroughly combine the applesauce with the other liquid ingredients (egg, flavoring), then blend the liquids with the sugar. With a large spatula, carefully fold the dry ingredients into the mixture until just combined. &#xD;&#xA; - The finished product will be moist. Don’t alter the time for cooking because low-fat recipes dry out when they’re over-cooked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Courtesy of [http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://community.thenest.com/cs/ks/blogs/dinner/archive/2007/10/30/how-to-substitute-applesauce-for-oil-or-butter.aspx" />
  <row Id="13939" PostHistoryTypeId="2" PostId="6875" RevisionGUID="678a9b17-bf4b-4baa-ab53-34938630643e" CreationDate="2010-09-07T01:27:40.033" UserId="41" Text="The role of oil in baking is to inhibit gluten formation by coating the flour (or other starch) and blocking it from mixing with the water.&#xD;&#xA;&#xD;&#xA;Applesauce contains [pectin][1], which does something very similar.  However, it obviously has very different properties from oil and fats, and for this reason is not really a *direct* substitution.  You generally need to alter the entire recipe to achieve the same effects - for example, oil inhibits gluten formation indefinitely but pectin only does it for a short time, so you would need to add the applesauce very close to the end.  Applesauce also doesn't help the food hold its shape.&#xD;&#xA;&#xD;&#xA;That said, you *can* alter many baking recipes (particularly cake or cake-like recipes) to use applesauce instead of fat, and it's a common thing to do in low-fat baking - just be aware of its limitations and don't expect to get a good result by just tossing in applesauce instead of oil/fat, because that *isn't* how the substitution normally works.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pectin" />
  <row Id="13940" PostHistoryTypeId="2" PostId="6876" RevisionGUID="0de81cbe-c56f-436e-92eb-1205554a06b4" CreationDate="2010-09-07T01:36:20.510" UserId="2239" Text="I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'd like when melted. I know adding cocoa butter will help, but I don't have any on hand. Is there anything else I can use that will leave me with a hard (as opposed to ganache-like) chocolate coating?" />
  <row Id="13941" PostHistoryTypeId="1" PostId="6876" RevisionGUID="0de81cbe-c56f-436e-92eb-1205554a06b4" CreationDate="2010-09-07T01:36:20.510" UserId="2239" Text="What can be done to thin chocolate for dipping?" />
  <row Id="13942" PostHistoryTypeId="3" PostId="6876" RevisionGUID="0de81cbe-c56f-436e-92eb-1205554a06b4" CreationDate="2010-09-07T01:36:20.510" UserId="2239" Text="&lt;melting-chocolate&gt;" />
  <row Id="13943" PostHistoryTypeId="2" PostId="6877" RevisionGUID="5597561b-71c8-4c2b-9966-e4fa8670a097" CreationDate="2010-09-07T01:41:28.940" UserId="9" Text="At the grocery store, they've got different types of ground beef:  ground round, ground chuck, ground sirloin, etc.  They each have different fat percentages.  Anything from 70/30 (30% fat content) to the extra lean 90/10.  The less fat content, the more expensive per pound.  &#xD;&#xA;&#xD;&#xA;I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content.  I'm not sure I buy that, and it seems this would rinse off any seasonings used also.&#xD;&#xA;&#xD;&#xA;From a health perspective, the extra lean would be best, however, it can be double the price per pound compared to the cheapest / most fat content.  If I am going to be using the meat crumbled in a casserole or for tacos, and drain the grease after browning the meat in a skillet, how much does the fat content matter?  Is getting the cheapest and then rinsing it with water truly equivalent?  Is there a better method that would enable me to save money with the cheapest or perhaps 80/20 but still get the low fat content of the meat I actually eat?" />
  <row Id="13944" PostHistoryTypeId="1" PostId="6877" RevisionGUID="5597561b-71c8-4c2b-9966-e4fa8670a097" CreationDate="2010-09-07T01:41:28.940" UserId="9" Text="Fat contents from different types of ground beef when drained" />
  <row Id="13945" PostHistoryTypeId="3" PostId="6877" RevisionGUID="5597561b-71c8-4c2b-9966-e4fa8670a097" CreationDate="2010-09-07T01:41:28.940" UserId="9" Text="&lt;beef&gt;" />
  <row Id="13946" PostHistoryTypeId="6" PostId="6876" RevisionGUID="5644c0e3-65d1-4d10-b535-ffd3c56d2693" CreationDate="2010-09-07T01:48:42.203" UserId="41" Comment="edited tags" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="13947" PostHistoryTypeId="6" PostId="6868" RevisionGUID="60498cf0-a691-4c1e-9a21-5b0619489958" CreationDate="2010-09-07T01:49:29.160" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;cast-iron&gt;" />
  <row Id="13948" PostHistoryTypeId="2" PostId="6878" RevisionGUID="91117dc7-2837-416b-bda9-c12357f9cb67" CreationDate="2010-09-07T01:50:35.797" UserId="60" Text="&gt; I have heard that you can get the fattiest type, drain the grease as normal, and then rinse the meat with water in a colander to make it equivalent to the extra lean fat content. I'm not sure I buy that, and it seems this would rinse off any seasonings used also.&#xD;&#xA;&#xD;&#xA;That sounds terrible. Cooked ground beef should be drained if necessary, but not rinsed. It will rinse away a lot of flavor, and I doubt it makes it the _equivalent_ of having bought lean meat in the first place. There is still plenty of fat present in the meat itself.&#xD;&#xA;&#xD;&#xA;If you want low fat get extra lean. If you want flavor get 80/20 or 70/30 and drain thoroughly for as little fat as possible. Do yourself a favor though and don't rinse it with water." />
  <row Id="13949" PostHistoryTypeId="2" PostId="6879" RevisionGUID="c7d0c836-8e4f-4133-9d7d-8b823f11a571" CreationDate="2010-09-07T01:56:45.343" UserId="43" Text="In America, there are popular pizzas that use feta such as &lt;a href=&quot;http://recipes.sparkpeople.com/recipe-detail.asp?recipe=351837&quot;&gt;white pizza with spinach and feta&lt;/a&gt; and &lt;a href=&quot;http://allrecipes.com//Recipe/mediterranean-pizza/Detail.aspx&quot;&gt;Mediterranean pizza&lt;/a&gt;." />
  <row Id="13950" PostHistoryTypeId="16" PostId="6879" RevisionGUID="c7d0c836-8e4f-4133-9d7d-8b823f11a571" CreationDate="2010-09-07T01:56:45.343" UserId="-1" />
  <row Id="13951" PostHistoryTypeId="2" PostId="6880" RevisionGUID="5a2e4e07-4bf9-4be1-a2bb-445f1992a2cf" CreationDate="2010-09-07T02:02:07.530" UserId="43" Text="Steel wool comes in different levels of abrasiveness but all are still quite abrasive. I'd avoid using them on enameled cast iron as it will likely damage the enamel. If you need to do it once in a blue moon, you'll probably be ok, but I'd try very hard to keep those instances as few as possible.&#xD;&#xA;&#xD;&#xA;For non-enamel cast iron, other stuff will work just as well without pricking your fingers to death but the pan will be fine. I personally never use it because I don't wear gloves to wash dishes and steel wool hurts like mad when it jabs you." />
  <row Id="13952" PostHistoryTypeId="6" PostId="6786" RevisionGUID="2d970194-48f7-4e74-b171-fd44a35a16d0" CreationDate="2010-09-07T02:12:57.737" UserId="364" Comment="edited tags" Text="&lt;please-remove-this-tag&gt;&lt;chicken&gt;&lt;slow-cooking&gt;" />
  <row Id="13953" PostHistoryTypeId="2" PostId="6881" RevisionGUID="ce4a1566-ca3c-4e14-a94a-50b47ee7b03a" CreationDate="2010-09-07T02:14:16.787" UserId="43" Text="I'm the one who does the dishes in our house and foil and cooking spray are my friends.&#xD;&#xA;&#xD;&#xA;If you're microwaving something likely to splatter but doesn't need to be covered, cover loosely with a paper towel. It won't really act like a cover and when liquid and fat pop, it'll stick to and get absorbed by the paper towel better than if you use something plastic.&#xD;&#xA;&#xD;&#xA;If you're doing something involved with raw meat, use 2 people. Designate 1 as the one handling meat and the other who never touches the raw meat and does everything else (eg: getting out utensils, opening cans cupboards and ovens, handling plastic bags to store us-used portions of the meat). You save a lot of hand-washing time this way.&#xD;&#xA;&#xD;&#xA;This one isn't technically preventative, but I think it follows the spirit of the question: once something messy is cool enough to accept water without warping it, do so and let it sit that way the whole time you're having dinner. Especially effective with anything starchy. Similarly, if you have anything with hot water in it that will need to be cleaned later, dump the water out before dinner and let it cool off while you eat. Water holds it's temperature incredibly well and will keep your pot hot as long as it's in there.&#xD;&#xA;&#xD;&#xA;Important note for foil: if you're using it preventatively, don't get lazy -- do it right. Otherwise stuff leaks under the foil, the foil gets stuck to the pan, and it's just as difficult to get the little pieces of soldered foil off as if it'd never been used in the first place." />
  <row Id="13954" PostHistoryTypeId="16" PostId="6881" RevisionGUID="ce4a1566-ca3c-4e14-a94a-50b47ee7b03a" CreationDate="2010-09-07T02:14:16.787" UserId="-1" />
  <row Id="13955" PostHistoryTypeId="2" PostId="6882" RevisionGUID="2b1394a8-4d8f-464c-82ca-5666a3a3990e" CreationDate="2010-09-07T02:54:15.097" UserId="1393" Text="I see both green and black (ripe) plantains for sale. I'm assuming they aren't used interchangeably. What kinds of dishes or techniques are appropriate for each type? Are the different types favored in different cultures, or do some cultures appreciate both?" />
  <row Id="13956" PostHistoryTypeId="1" PostId="6882" RevisionGUID="2b1394a8-4d8f-464c-82ca-5666a3a3990e" CreationDate="2010-09-07T02:54:15.097" UserId="1393" Text="How are green and ripe plantains used differently?" />
  <row Id="13957" PostHistoryTypeId="3" PostId="6882" RevisionGUID="2b1394a8-4d8f-464c-82ca-5666a3a3990e" CreationDate="2010-09-07T02:54:15.097" UserId="1393" Text="&lt;vegetables&gt;&lt;fruit&gt;" />
  <row Id="13958" PostHistoryTypeId="2" PostId="6883" RevisionGUID="7bc3a652-51f3-4dff-8ead-e69fb4560122" CreationDate="2010-09-07T03:06:45.493" UserId="364" Text="Like many fruits and vegetables, the sugar level in a plantain increases as it ripens.&#xD;&#xA;&#xD;&#xA; - Green plantains are very starchy and hard. You must cook them to eat them. They can be used much like a potato (think chopped &amp; put in soups or mashed as a side dish). Fried green plantains are referred to as &quot;tostones.&quot; &#xD;&#xA; - Yellow plantains still require cooking. These work pretty well for frying.&#xD;&#xA; - Black super-ripe plantains do not have to be cooked; they can be eaten raw. They have soft flesh and a scent like a banana, though still not as sweet as typical bananas. When these super-ripe plantains are fried, they are referred to as &quot;platanos maduros&quot; (ripe plantains&quot;) or &quot;platanos fritos&quot; (fried plantains). " />
  <row Id="13959" PostHistoryTypeId="2" PostId="6884" RevisionGUID="92001f54-bd6b-4dd1-a779-564f1ce8bf4b" CreationDate="2010-09-07T03:12:07.983" UserId="9" Text="I personally have not read the book, though I know someone who did and remember hearing of the drink.  &lt;sub&gt;Strike 2, I am also not a nutritionist.&lt;/sub&gt;  Here's my best guess by looking at each piece:&#xD;&#xA;&#xD;&#xA;Certainly the ingredients do bring taste to the combination, but I don't think it is just that.&#xD;&#xA;&#xD;&#xA;Mixing the chia seeds into a drink may make it more agreeable for people.  Easier to stomach, so to say.  The chia seeds will absorb the liquid.  With this, you will feel fuller.  It will also make the drink thicker.&#xD;&#xA;&#xD;&#xA;Lime juice is high in vitamin C.  This can help with muscle soreness.  Lemon can be used instead of lime - also high in vitamin C.  &#xD;&#xA;&#xD;&#xA;I've heard the sugar is optional, though it will sweeten the drink and add calories." />
  <row Id="13960" PostHistoryTypeId="5" PostId="6883" RevisionGUID="3195e879-a91e-4735-9352-f00b0267331a" CreationDate="2010-09-07T03:13:43.770" UserId="364" Comment="added 860 characters in body" Text="Like many fruits and vegetables, the sugar level in a plantain increases as it ripens.&#xD;&#xA;&#xD;&#xA; - **Green plantains** are very starchy and hard. You must cook them to eat them. They can be used much like a potato (think chopped &amp; put in soups or mashed as a side dish). Fried green plantains are referred to as &quot;tostones.&quot; &#xD;&#xA; - **Yellow plantains** still require cooking, but they are sweet (unlike green plantains). These work pretty well for frying and steaming.  &#xD;&#xA; - **Black (super-ripe) plantains** do not have to be cooked; they can be eaten raw. They have soft flesh and a scent like a banana, though still not as sweet as typical bananas. When these super-ripe plantains are fried, they are referred to as &quot;platanos maduros&quot; (ripe plantains&quot;) or &quot;platanos fritos&quot; (fried plantains). &#xD;&#xA;&#xD;&#xA;Regarding use by different cultures: &#xD;&#xA;&#xD;&#xA;&gt; **Trinidad and Tobago**, **Honduras** and **Jamaica**: the plantain is either simply fried, boiled or added to a soup.  &#xD;&#xA;&gt;**Kerala**: ripe plantain is steamed and is a popular breakfast dish.  &#xD;&#xA;&gt;**Ghana**: boiled plantain is eaten with kontomire stew, cabbage stew or fante-fante (fish) stew. The boiled plaintain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado.  &#xD;&#xA;&gt;**Southern United States**, particularly in **Texas, Louisiana and Florida**: plantains are most often grilled.  &#xD;&#xA;&gt;**Nigeria**: plantain is eaten boiled, fried or roasted; roasted plantain, called booli is usually eaten with palm oil or groundnut.  &#xD;&#xA;([source][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Plantain" />
  <row Id="13961" PostHistoryTypeId="2" PostId="6885" RevisionGUID="b82ad61a-8358-460a-87a0-3f0fef97e659" CreationDate="2010-09-07T03:16:38.423" UserDisplayName="mixersoft" Text="I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. &#xD;&#xA;&#xD;&#xA;But the whites are still runny. Is there a technique to just firm up the whites once the yolks are done?&#xD;&#xA;&#xD;&#xA;see Perfect Eggs section here for reference: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="13962" PostHistoryTypeId="1" PostId="6885" RevisionGUID="b82ad61a-8358-460a-87a0-3f0fef97e659" CreationDate="2010-09-07T03:16:38.423" UserDisplayName="mixersoft" Text="Sous vide eggs - how to get a perfect soft-boiled egg?" />
  <row Id="13963" PostHistoryTypeId="3" PostId="6885" RevisionGUID="b82ad61a-8358-460a-87a0-3f0fef97e659" CreationDate="2010-09-07T03:16:38.423" UserDisplayName="mixersoft" Text="&lt;eggs&gt;&lt;sous-vide&gt;" />
  <row Id="13964" PostHistoryTypeId="2" PostId="6886" RevisionGUID="5cec09aa-f528-4a5e-bd14-c9c64a80d3d8" CreationDate="2010-09-07T03:22:29.227" UserId="60" Text="Use fresher Grade AA eggs, this minimizes the amount of thin albumen. If this doesn't work you could _perhaps_ try boiling it briefly when it's done cooking via sous-vide. I'd start with 60 seconds in boiling water, and going up from there to find the proper timing. I've never done this, but the boiling water should serve to quickly cook the runny whites." />
  <row Id="13965" PostHistoryTypeId="5" PostId="6634" RevisionGUID="f87d3279-58d4-45bb-9503-6f791dd3e87f" CreationDate="2010-09-07T04:11:19.190" UserId="446" Comment="added 99 characters in body" Text="This link is the [preparation](http://www.seriouseats.com/recipes/2010/02/the-best-buffalo-wings-oven-fried-wings-recipe.html).&#xD;&#xA;This link is the [blah, blah, blah](http://www.seriouseats.com/2010/02/the-best-baked-buffalo-chicken-wings-in-oven-not-fried-appetizers.html) about why it works. &#xD;&#xA;&#xD;&#xA;I have never found better baked wings than these but aaronuts are close second.&#xD;&#xA;&#xD;&#xA;UPDATE: The first link is to serious eats' Kenji Lopez-Alt's chicken wing article and reciope. " />
  <row Id="13966" PostHistoryTypeId="4" PostId="6732" RevisionGUID="b027acb6-ccec-47b5-91be-023f7f4d0733" CreationDate="2010-09-07T04:16:10.490" UserId="1393" Comment="edited title" Text="How do I control the temperature of burnt sugar?" />
  <row Id="13967" PostHistoryTypeId="5" PostId="6620" RevisionGUID="438646b4-8077-4aad-92bf-97044e773a5c" CreationDate="2010-09-07T04:21:34.820" UserId="1393" Comment="made more specific" Text="There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there any other methods that can lower the capsaicin level while retaining the other flavors?&#xD;&#xA;&#xD;&#xA;This was asked on [Dave Arnold's Cooking Issues podcast][1], and I'm not sure they landed on a solid answer.&#xD;&#xA;&#xD;&#xA;EDIT: I'm looking for something that might cut the perceived heat by like 90% or even 100%, not just make it slightly milder. Something that completely neutralizes the capsaicin, not simply buffers it on your palate. (Starting a bounty).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/us/podcast/cooking-issues-mp3-heritage/id380317598" />
  <row Id="13968" PostHistoryTypeId="2" PostId="6887" RevisionGUID="8ce136df-7def-4fea-b49b-73ef5be67006" CreationDate="2010-09-07T04:29:46.657" UserId="649" Text="I made pulled pork from a boston butt roast on Saturday. I didn't brine it, didn't brown it, did cook it in a crockpot sitting in an acidic liquid (white wine in this case), and sprinkled it with spices and brown sugar for the beginning of a BBQ sauce. After it reached 200F, I removed most of the liquid into a sauce pan (after skimming off most of the fat), added the rest of the BBQ sauce ingredients, and reduced it down most of the way, and thickened it up just a little with cornstarch (didn't want to make it too intense in flavor). Then poured that back over the meat to serve.&#xD;&#xA;&#xD;&#xA;If you're not using a crockpot, brining is probably a good idea because of how long it needs to cook and how hot it needs to get." />
  <row Id="13969" PostHistoryTypeId="2" PostId="6888" RevisionGUID="646a182c-ce68-4c7d-b80c-6f7226c39190" CreationDate="2010-09-07T05:02:34.317" UserId="2299" Text="Disclaimer:  pure speculation...&#xD;&#xA;&#xD;&#xA;This won't reduce by the 90%+, but maybe it will help a little:  I've read how the pickers of peppers have to use gloves to prevent getting burned.  Perhaps a higher concentration of capsacin is in the skin, and cleaning them by rubbing with something (bleached water, ghee, alcohol, oil-soaked paper towels, all of the above???) might reduce the strength.  Or, for that matter, peeling them.  This is all a guess of course." />
  <row Id="13970" PostHistoryTypeId="2" PostId="6889" RevisionGUID="49c06afc-1039-4226-9139-1d6de3f309ad" CreationDate="2010-09-07T05:43:11.550" UserId="2215" Text="Use dishwasher-safe tools." />
  <row Id="13971" PostHistoryTypeId="16" PostId="6889" RevisionGUID="49c06afc-1039-4226-9139-1d6de3f309ad" CreationDate="2010-09-07T05:43:11.550" UserId="-1" />
  <row Id="13972" PostHistoryTypeId="2" PostId="6890" RevisionGUID="70cba2a9-07d9-446b-9dc5-387170aab87e" CreationDate="2010-09-07T06:10:33.000" UserId="641" Text="Interesting. Lets look at what [McGee has to say about this][1]. Egg whites begin to coagulate at 63ºC (145F), become 'a tender solid' at 65ºC (150F) and continue until 80ºC (180F). Egg yolks start to thicken at 65ºC (150F) and settle at 70ºC (158F).&#xD;&#xA;&#xD;&#xA;Sooo... get the temperature a little higher 66ºC, 67ºC, until your egg is perfect for you. But remember there are some albumen that are not going to settle until you reach yet higher temperatures.&#xD;&#xA;&#xD;&#xA;Why don't you just steam the eggs for 5-6 minutes with the lid ajar. That should give you a mollet egg. Semi liquid yolk and firm white.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.es/books?id=iX05JaZXRz0C&amp;pg=PA68&amp;lpg=PA68&amp;dq=harold+mcgee+egg&amp;source=bl&amp;ots=G5tUXochxT&amp;sig=pnvFORumJT_BVqF1GgBT9_4_3y0&amp;hl=es&amp;ei=cdGFTPeWCouRjAeVqNGOCA&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=8&amp;ved=0CEgQ6AEwBw#v=onepage&amp;q&amp;f=false" />
  <row Id="13975" PostHistoryTypeId="2" PostId="6892" RevisionGUID="d3dc813e-a6e5-42f0-a14b-3f8a87354c57" CreationDate="2010-09-07T08:54:14.987" UserId="2388" Text="I need an easy prescription for making ice cream at home." />
  <row Id="13976" PostHistoryTypeId="1" PostId="6892" RevisionGUID="d3dc813e-a6e5-42f0-a14b-3f8a87354c57" CreationDate="2010-09-07T08:54:14.987" UserId="2388" Text="Ice cream at home" />
  <row Id="13977" PostHistoryTypeId="3" PostId="6892" RevisionGUID="d3dc813e-a6e5-42f0-a14b-3f8a87354c57" CreationDate="2010-09-07T08:54:14.987" UserId="2388" Text="&lt;basics&gt;" />
  <row Id="13978" PostHistoryTypeId="10" PostId="6892" RevisionGUID="76fa7664-3500-4389-9c0e-f802c9a04c6e" CreationDate="2010-09-07T08:55:41.230" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="13979" PostHistoryTypeId="2" PostId="6893" RevisionGUID="61d527b3-0d9a-4cf2-8dcd-2add39f8b979" CreationDate="2010-09-07T08:58:26.480" UserId="2299" Text="More importantly, brown paper bags allow *moisture* to pass through, so you don't get condensation that will accerate mold growth.  Just leave produce on your counter in a plastic bag and witness the flexible petri dish!&#xD;&#xA;&#xD;&#xA;White would probably work if it is porous enough.&#xD;&#xA;" />
  <row Id="13980" PostHistoryTypeId="2" PostId="6894" RevisionGUID="ecae80b4-db70-43e7-b642-55df31befc7f" CreationDate="2010-09-07T09:00:42.453" UserId="2389" Text="I've cooked this several times.&#xD;&#xA;&#xD;&#xA;[My blog][1]&#xD;&#xA;&#xD;&#xA;The internal temperature of poultry has to be 60C for at least 12 minutes in order to kill the pathogens present in the bird. The initial twice-dunking in boiling water, a thorough drying out plus using a probe to ensure a consistent temperature will ensure all the bugs have been killed off.&#xD;&#xA;&#xD;&#xA;Finally the bird is fried in a red-hot pan all over to caramelise and a final purge.&#xD;&#xA;&#xD;&#xA;I fed this to my 8-month pregnant wife and mother and baby are both still very happy one year on. It's a superb technique although as someone mentioned it's unnerving being able to take a chicken out bare-handed and hardly coloured!&#xD;&#xA;&#xD;&#xA;If you have any doubts or fears, don't do it. But you'll be missing out.&#xD;&#xA;&#xD;&#xA;  [1]: http://roastpotato.wordpress.com/2009/10/24/heston-blumenthals-perfect-roast-chicken/&#xD;&#xA;  [2]: http://www.guardian.co.uk/lifeandstyle/2004/dec/11/foodanddrink.shopping3" />
  <row Id="13981" PostHistoryTypeId="2" PostId="6895" RevisionGUID="3e82e9b1-8980-47e4-a5b1-7046b0d23940" CreationDate="2010-09-07T09:08:34.200" UserId="210" Text="According to the egg chart in [this post][1] this is an issue with eggs cooked sous vide, as the white sets at a higher temperature than the yellow.  You could probably solve this by cooking the eggs at the lower end of the spectrum, say 61ºC and then just before you need them put them in a higher temp bath for a few minutes say 66ºC for 5 mins.  &#xD;&#xA;&#xD;&#xA;Obviously you'd need to experiment to get this right.  The above chart suggests cooking at 62 then dipping in simmering water to get a traditional egg.  Not sure how long you dip for though.  Trial and error I suggest.&#xD;&#xA;&#xD;&#xA;I swear I've seen a post about this somewhere, but can't for the life of me find it now.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;the post about perfect eggs was [on a different site][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/&#xD;&#xA;  [2]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/" />
  <row Id="13982" PostHistoryTypeId="5" PostId="6895" RevisionGUID="04ada2d6-bffc-4d93-96c7-47c26180f322" CreationDate="2010-09-07T09:15:30.470" UserId="210" Comment="added 1035 characters in body; added 385 characters in body; added 26 characters in body" Text="According to the egg chart in [this post][1] this is an issue with eggs cooked sous vide, as the white sets at a higher temperature than the yellow.  You could probably solve this by cooking the eggs at the lower end of the spectrum, say 61ºC and then just before you need them put them in a higher temp bath for a few minutes say 66ºC for 5 mins.  &#xD;&#xA;&#xD;&#xA;Obviously you'd need to experiment to get this right.  The above chart suggests cooking at 62 then dipping in simmering water to get a traditional egg.  Not sure how long you dip for though.  Trial and error I suggest.&#xD;&#xA;&#xD;&#xA;I swear I've seen a post about this somewhere, but can't for the life of me find it now.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;the post about perfect eggs was [on a different site][2].  the most interesting stuff in there is in the comments not in the article itself though, and it starts about [this comment][3] which gives a technique for getting perfect soft boiled eggs over a long period of time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;    1.	In a filled dual chamber water bath, set the left hand side to 90°C and the right hand side to 55°C [place a lid on the left side]&#xD;&#xA;    2.	Once the bath is up to temperature, place [66g free range eggs] into the waterbath set at 90°C. These eggs need to be cooked from room temperature [20°C] and re-cover with the lid&#xD;&#xA;    3.	Immediately start a timer for [7:30mins]&#xD;&#xA;    4.	Once the timer has gone off, immediately lift the eggs from the left side chamber, and place into the right hand side, set at 55°C&#xD;&#xA;    5.	Allow eggs to remain in the right side bath for a minimum of 5 minutes.&#xD;&#xA;    6.	The eggs are now ready to serve ‘Soft Boiled’&#xD;&#xA;    7.	The eggs will remain the same upto 4 hours after placing into the 55°C bath.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Another solution offered by a comment further down is:&#xD;&#xA;&#xD;&#xA;&gt; I find if I sous-vide eggs at 64.5C&#xD;&#xA;&gt; for an hour and them crack them open,&#xD;&#xA;&gt; the yolk is perfect but the egg white&#xD;&#xA;&gt; is sometimes less set than desired.&#xD;&#xA;&gt; Very easy resolution, a blast with the&#xD;&#xA;&gt; propane torch fixes this quickly and&#xD;&#xA;&gt; the wonderful custard egg yoke stays&#xD;&#xA;&gt; constant insulated by the now firmer&#xD;&#xA;&gt; egg white.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/&#xD;&#xA;  [2]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;  [3]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/#comment-131003" />
  <row Id="13983" PostHistoryTypeId="5" PostId="6895" RevisionGUID="f724a778-ccc0-4f1e-bc02-43c015e3d76d" CreationDate="2010-09-07T09:22:05.670" UserId="210" Comment="added 16 characters in body" Text="According to the egg chart in [this post][1] this is an issue with eggs cooked sous vide, as the white sets at a higher temperature than the yellow.  You could probably solve this by cooking the eggs at the lower end of the spectrum, say 61ºC and then just before you need them put them in a higher temp bath for a few minutes say 66ºC for 5 mins.  &#xD;&#xA;&#xD;&#xA;Obviously you'd need to experiment to get this right.  The above chart suggests cooking at 62 then dipping in simmering water to get a traditional egg.  Not sure how long you dip for though.  Trial and error I suggest.&#xD;&#xA;&#xD;&#xA;I swear I've seen a post about this somewhere, but can't for the life of me find it now.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;the post about perfect eggs was [on a different site][2].  the most interesting stuff in there is in the comments not in the article itself though, and it starts about [this comment][3] which gives a technique for getting perfect soft boiled eggs over a long period of time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&gt; 1. In a filled dual chamber water bath, set the left hand side to 90°C&#xD;&#xA;&gt; and the right hand side to 55°C [place&#xD;&#xA;&gt; a lid on the left side]&#xD;&#xA;&gt; 2. Once the bath is up to temperature, place [66g free range eggs] into the&#xD;&#xA;&gt; waterbath set at 90°C. These eggs need&#xD;&#xA;&gt; to be cooked from room temperature&#xD;&#xA;&gt; [20°C] and re-cover with the lid&#xD;&#xA;&gt; 3. Immediately start a timer for [7:30mins]&#xD;&#xA;&gt; 4. Once the timer has gone off, immediately lift the eggs from the&#xD;&#xA;&gt; left side chamber, and place into the&#xD;&#xA;&gt; right hand side, set at 55°C&#xD;&#xA;&gt; 5. Allow eggs to remain in the right side bath for a minimum of 5 minutes.&#xD;&#xA;&gt; 6. The eggs are now ready to serve ‘Soft Boiled’&#xD;&#xA;&gt; 7. The eggs will remain the same upto 4 hours after placing into the 55°C&#xD;&#xA;&gt; bath.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Another solution offered by a comment further down is:&#xD;&#xA;&#xD;&#xA;&gt; I find if I sous-vide eggs at 64.5C&#xD;&#xA;&gt; for an hour and them crack them open,&#xD;&#xA;&gt; the yolk is perfect but the egg white&#xD;&#xA;&gt; is sometimes less set than desired.&#xD;&#xA;&gt; Very easy resolution, a blast with the&#xD;&#xA;&gt; propane torch fixes this quickly and&#xD;&#xA;&gt; the wonderful custard egg yoke stays&#xD;&#xA;&gt; constant insulated by the now firmer&#xD;&#xA;&gt; egg white.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/&#xD;&#xA;  [2]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;  [3]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/#comment-131003" />
  <row Id="13984" PostHistoryTypeId="11" PostId="6892" RevisionGUID="799df1d1-a372-4cd9-8f5f-b9bc9bc039e6" CreationDate="2010-09-07T09:26:42.483" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="13985" PostHistoryTypeId="5" PostId="6892" RevisionGUID="515774be-e650-4c59-9c5a-5b18b571637e" CreationDate="2010-09-07T09:28:57.757" UserId="210" Comment="added 29 characters in body; edited tags; edited title" Text="I need an method for making ice cream at home, without access to an ice cream machine." />
  <row Id="13986" PostHistoryTypeId="4" PostId="6892" RevisionGUID="515774be-e650-4c59-9c5a-5b18b571637e" CreationDate="2010-09-07T09:28:57.757" UserId="210" Comment="added 29 characters in body; edited tags; edited title" Text="Making ice cream at home without a machine" />
  <row Id="13987" PostHistoryTypeId="6" PostId="6892" RevisionGUID="515774be-e650-4c59-9c5a-5b18b571637e" CreationDate="2010-09-07T09:28:57.757" UserId="210" Comment="added 29 characters in body; edited tags; edited title" Text="&lt;ice-cream&gt;" />
  <row Id="13988" PostHistoryTypeId="2" PostId="6896" RevisionGUID="8b87618a-bc78-4e01-876f-da564b3eddaa" CreationDate="2010-09-07T10:11:08.137" UserId="1549" Text="If you can get hold of enough dry ice to surround a metal mixing bowl, it should be possible to make ice cream by whipping whole milk in the bowl. This wouldn't work with dry ice blocks. With chips or shavings it ought to." />
  <row Id="13989" PostHistoryTypeId="2" PostId="6897" RevisionGUID="3fb52a17-fdae-4b75-a80d-711d3196310e" CreationDate="2010-09-07T10:11:20.537" UserId="725" Text="I generally agree with the top-voted answer that fake meats should just be avoided by and large (I feel like much of the perceived ickiness factor that omnis have of veg foods comes from these (often poorly-done) substitutions), but, for personal consumption, when you've got a hankering and anything that even asymptotically approaches the real thing, I suppose they do.&#xD;&#xA;&#xD;&#xA;That said, I like using TVP (textured vegetable protein) to make quick taco filling and in spagehtti sauce, chili etc. I get it super-cheap from the bulk section of a local natural food store, and it makes for really quick recipes. e.g. dump a cup of TVP in a tupperware container with some taco seasoning; pour a cup of boiling water over top; mix, put lid on tupperware; wait 5-10 mins. You've got taco filling.&#xD;&#xA;&#xD;&#xA;Similarly, one can reconstitute TVP and then mix into spaghetti sauce for a faux bolognease.&#xD;&#xA;&#xD;&#xA;These tend to be things I eat a lot of when I'm cooking just for myself and am on a budget (I can get a pound of (dried) TVP for ~$2, which, since TVP is super light, makes a ton!)" />
  <row Id="13990" PostHistoryTypeId="16" PostId="6897" RevisionGUID="3fb52a17-fdae-4b75-a80d-711d3196310e" CreationDate="2010-09-07T10:11:20.537" UserId="-1" />
  <row Id="13991" PostHistoryTypeId="2" PostId="6898" RevisionGUID="697c1d2e-a011-4af5-965f-4bd8adad82f2" CreationDate="2010-09-07T10:12:01.690" UserId="210" Text="Similar to the technique Janelle outlines you can do the same thing with zip-loc bags. &#xD;&#xA;&#xD;&#xA;Fill a smaller one with the ice cream mixture and a larger one with ice and rock salt.  Put the smaller inside the larger and then 'massage' the bags until ice cream is made.  you can do this with your feet whilst you watch TV." />
  <row Id="13992" PostHistoryTypeId="5" PostId="223" RevisionGUID="51514112-658f-44cf-8745-410b6e173355" CreationDate="2010-09-07T10:12:28.587" UserId="725" Comment="added 67 characters in body" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA; - [TVP](http://en.wikipedia.org/wiki/Textured_vegetable_protein)&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - [Tofurky][7] (Roasts, Sausages, Deli Slices)&#xD;&#xA; - [Lightlife][8]&#xD;&#xA; - [Morningstar][9]&#xD;&#xA; - [Worthington Foods][10]&#xD;&#xA; - [Boca][11] &#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer&#xD;&#xA;  [7]: http://www.tofurky.com/&#xD;&#xA;  [8]: http://www.lightlife.com/index.jsp&#xD;&#xA;  [9]: http://www.morningstarfarms.com/&#xD;&#xA;  [10]: http://www.worthingtonfoods.com/&#xD;&#xA;  [11]: http://www.bocaburger.com/" />
  <row Id="13993" PostHistoryTypeId="2" PostId="6899" RevisionGUID="0dbf09cc-b233-4227-9f5d-399ae363c534" CreationDate="2010-09-07T10:30:01.697" UserId="641" Text="When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonably cheap tools.&#xD;&#xA;&#xD;&#xA;The price is different. The look is different. The principle is the same. I guess the gas is the same.&#xD;&#xA;&#xD;&#xA;Why pay more? Is there a health issue? Is the kitchen blowtorch more precise?" />
  <row Id="13994" PostHistoryTypeId="1" PostId="6899" RevisionGUID="0dbf09cc-b233-4227-9f5d-399ae363c534" CreationDate="2010-09-07T10:30:01.697" UserId="641" Text="Blowtorch - hardware store vs kitchen store. Is there a difference?" />
  <row Id="13995" PostHistoryTypeId="3" PostId="6899" RevisionGUID="0dbf09cc-b233-4227-9f5d-399ae363c534" CreationDate="2010-09-07T10:30:01.697" UserId="641" Text="&lt;equipment&gt;&lt;health&gt;" />
  <row Id="13996" PostHistoryTypeId="5" PostId="6883" RevisionGUID="c54ed479-82c7-4c0f-a3dc-9902ca7366f6" CreationDate="2010-09-07T10:52:50.427" UserId="210" Comment="deleted 1 characters in body" Text="Like many fruits and vegetables, the sugar level in a plantain increases as it ripens.&#xD;&#xA;&#xD;&#xA; - **Green plantains** are very starchy and hard. You must cook them to eat them. They can be used much like a potato (think chopped &amp; put in soups or mashed as a side dish). Fried green plantains are referred to as &quot;tostones.&quot; &#xD;&#xA; - **Yellow plantains** still require cooking, but they are sweet (unlike green plantains). These work pretty well for frying and steaming.  &#xD;&#xA; - **Black (super-ripe) plantains** do not have to be cooked; they can be eaten raw. They have soft flesh and a scent like a banana, though still not as sweet as typical bananas. When these super-ripe plantains are fried, they are referred to as &quot;platanos maduros&quot; (ripe plantains) or &quot;platanos fritos&quot; (fried plantains). &#xD;&#xA;&#xD;&#xA;Regarding use by different cultures: &#xD;&#xA;&#xD;&#xA;&gt; **Trinidad and Tobago**, **Honduras** and **Jamaica**: the plantain is either simply fried, boiled or added to a soup.  &#xD;&#xA;&gt;**Kerala**: ripe plantain is steamed and is a popular breakfast dish.  &#xD;&#xA;&gt;**Ghana**: boiled plantain is eaten with kontomire stew, cabbage stew or fante-fante (fish) stew. The boiled plaintain can be mixed with groundnut paste, pepper, onion and palm oil to make eto, which is eaten with avocado.  &#xD;&#xA;&gt;**Southern United States**, particularly in **Texas, Louisiana and Florida**: plantains are most often grilled.  &#xD;&#xA;&gt;**Nigeria**: plantain is eaten boiled, fried or roasted; roasted plantain, called booli is usually eaten with palm oil or groundnut.  &#xD;&#xA;([source][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Plantain" />
  <row Id="13997" PostHistoryTypeId="2" PostId="6900" RevisionGUID="d0d8d119-01a5-4399-85e5-06cefe65d1ce" CreationDate="2010-09-07T10:54:46.737" UserId="641" Text="Also [look at McGee][1]. &#xD;&#xA;&#xD;&#xA;&gt; The basic method is to put sweetened cream and milk, or any other ice cream mix, into a plastic freezer bag, and the bag into another bag containing salted ice.&#xD;&#xA;&#xD;&#xA;&gt; Thirty minutes and a few vigorous shakes later, the mixes were firm enough to serve.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2008/08/06/dining/06curious.html?pagewanted=1" />
  <row Id="13998" PostHistoryTypeId="2" PostId="6901" RevisionGUID="8c7bc654-0686-4271-9ee4-0c3c4b4a06cd" CreationDate="2010-09-07T11:05:12.397" UserId="641" Text="[Same thing, almost][1] at least according to Dr. Kiki Sanford.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://www.onnetworks.com/videos/food-science/blowtorch" />
  <row Id="13999" PostHistoryTypeId="2" PostId="6902" RevisionGUID="88574d08-c626-492c-95a5-d94c7f13bf13" CreationDate="2010-09-07T11:30:10.523" UserId="210" Text="I use a teaspoonful (marmite - not the vegemite imposter) it in a cheese sauce with fried mushrooms and garlic for a cheap and easy lunch" />
  <row Id="14000" PostHistoryTypeId="16" PostId="6902" RevisionGUID="88574d08-c626-492c-95a5-d94c7f13bf13" CreationDate="2010-09-07T11:30:10.523" UserId="-1" />
  <row Id="14004" PostHistoryTypeId="2" PostId="6904" RevisionGUID="6b24d503-18e0-431b-b571-689efd015e80" CreationDate="2010-09-07T11:45:43.097" UserId="2324" Text="Yes, there is no real difference.&#xD;&#xA;&#xD;&#xA;Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheep ones. This becomes a big problem when you try to uniformly brown something. &#xD;&#xA;&#xD;&#xA;Aside from that and maybe &quot;esthetically&quot; I see no reason not to use one from the hardware store." />
  <row Id="14010" PostHistoryTypeId="5" PostId="6904" RevisionGUID="b806f2eb-6065-4c7a-8972-4362726cf162" CreationDate="2010-09-07T12:04:50.867" UserId="210" Comment="edited body" Text="Yes, there is no real difference.&#xD;&#xA;&#xD;&#xA;Be aware that if you one from the hardware store, it should be one where the flame does not fluctuate when you tilt the torch. This usually happens with the very cheap ones. This becomes a big problem when you try to uniformly brown something. &#xD;&#xA;&#xD;&#xA;Aside from that and maybe &quot;esthetically&quot; I see no reason not to use one from the hardware store." />
  <row Id="14014" PostHistoryTypeId="2" PostId="6907" RevisionGUID="4205bf9f-a81c-42eb-be52-37df52794bd6" CreationDate="2010-09-07T12:20:48.910" UserId="1816" Text="[This][1] raspberry &quot;gelato&quot; is excellent if you have a food processor, cream, and some frozen raspberries.  You can also use other fruit.&#xD;&#xA;&#xD;&#xA;I saw the Cub Scout method mentioned in [this question][2] written up in at least two publications this summer, so it's apparently the hot cooking trend.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thestonesoup.com/blog/2009/03/easy-peasy/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1214/how-to-improve-ice-cream-made-without-a-machine" />
  <row Id="14015" PostHistoryTypeId="2" PostId="6908" RevisionGUID="00dc290b-988e-423b-aad1-128adeb072ea" CreationDate="2010-09-07T12:30:59.533" UserId="2047" Text="I can't think of any use for steel wool in cleaning cookware other than getting rust off of cast iron. For just getting off stuck food, you'll be damaging any cookware you use it on. I use the same combo as Michael (non-abrasive scrubbing sponge, occasional Barkeeper's Friend) for most of my cleaning. Barkeeper's Friend particularly helps with burnt-on oil.&#xD;&#xA;&#xD;&#xA;For cleaning enameled cast iron, all that is usually needed for stuck-on foods is to let it soak for a while in warm soapy water. I've seen recommendations for adding baking soda to the soaking water, but I've never needed to do it. If you've already managed to discolor or scratch your enamel, Le Creuset makes a polish/cleaner that is supposed to restore the appearance of the enamel. Again, I haven't yet needed to use anything like that to clean or maintain mine." />
  <row Id="14016" PostHistoryTypeId="6" PostId="291" RevisionGUID="cc829b4e-5ed9-485e-ad06-ceee98b6d22c" CreationDate="2010-09-07T13:16:40.647" UserId="1344" Comment="remove duplicate tag" Text="&lt;equipment&gt;" />
  <row Id="14017" PostHistoryTypeId="2" PostId="6909" RevisionGUID="b7515498-f61e-4f9c-9998-4bc74acf7886" CreationDate="2010-09-07T13:19:12.403" UserId="2324" Text="it is perfectly save to use stainless steel wool on a Vitreous enamel. I presume that the cast iron skillet has a Vitreous enamel finish.&#xD;&#xA;&#xD;&#xA;The reason is simple:&#xD;&#xA;Vitreous enamel is essentially a type of **ceramic** and has a **hardness** of around **5-6** on the [Mohs scale][2]. Steel has around **4-5** on the same scale. This means that generally, you can not damage it with the steel wool.&#xD;&#xA;Also no not confuse the &quot;**grid**&quot; of the steel wool with its **hardness** :P&#xD;&#xA;&#xD;&#xA;The only thing that will happen is that the enamel will get **very small scratches** and that things will stick a bit better in them. You can get rid of most of them with a good **polishing compound** if they disturb you to much.&#xD;&#xA;&#xD;&#xA;Personally I would advise you &quot;**not to need**&quot; to clean it with steel wool in the first place, but is something burned up badly and you do not have heavy cleaning agents nearby steel wool is an acceptable solution. &#xD;&#xA;&#xD;&#xA;If it is just for cleaning leftovers , usually soaking in soap water and a **hard plastic** brush does a very good job as well.&#xD;&#xA;&#xD;&#xA;Remember that even thou Vitreous enamel is very hard and durable it may be damaged by **overheating** or crack **if drooped**.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/2094/eric-goodwin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Mohs_scale_of_mineral_hardness" />
  <row Id="14018" PostHistoryTypeId="5" PostId="6852" RevisionGUID="de9c7ef8-4930-45f7-a837-a9a778eb0cd9" CreationDate="2010-09-07T13:24:02.023" UserId="2094" Comment="added 5 characters in body" Text="I'm solidly in the flip as often as you want camp.  As long as it's not over (or under) cooked I find that you get better results flipping often. Plus you can rearrange things to make more room as you flip.&#xD;&#xA;&#xD;&#xA;To tell how cooked a burger is poke it with a finger or something else that's not too sharp; just like a steak the more cooked it is the more firm it will be.  You just need to learn how &quot;squishy&quot; you like them.&#xD;&#xA;&#xD;&#xA;Also, as fun as it is, don't press the whole burger into the grill!  All that happens is that the delicious juices are forced out." />
  <row Id="14019" PostHistoryTypeId="2" PostId="6910" RevisionGUID="03fddef2-c867-4819-8b7c-2135232a9177" CreationDate="2010-09-07T13:28:45.237" UserId="2391" Text="Most fats work (this is why cocoa butter works) most people recommend Crisco but a small amount of low flavoured oil (or flavoured for that matter) is fine.&#xD;&#xA;&#xD;&#xA;I like ganache so personally extra thick double cream does it for me.&#xD;&#xA;&#xD;&#xA;Either way it's easier to add more later than take out! Start with a little bit." />
  <row Id="14020" PostHistoryTypeId="2" PostId="6911" RevisionGUID="9f708101-05f0-479f-94b5-44e12985e67d" CreationDate="2010-09-07T13:36:15.360" UserId="1664" Text="My [Marmite soup][1], with browned butter and canned pumpkin, is easy and delicious. You can see from the commenters that some people have had different results.  If you try it, do let me know how it turns out.&#xD;&#xA;&#xD;&#xA;I regularly use Marmite in place of chicken stock, but only when the surrounding flavors are going to be strong enough to mask the distinct yeastiness a bit.  One place it works particularly well is in vegetarian orrecchiette with broccoli rabe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://richcooks.blogspot.com/2008/02/marmite-soup.html" />
  <row Id="14021" PostHistoryTypeId="16" PostId="6911" RevisionGUID="9f708101-05f0-479f-94b5-44e12985e67d" CreationDate="2010-09-07T13:36:15.360" UserId="-1" />
  <row Id="14022" PostHistoryTypeId="2" PostId="6912" RevisionGUID="8b6fca29-60f1-4d01-a8dc-2db68de5ea9d" CreationDate="2010-09-07T13:40:22.057" UserId="2251" Text="Butter will work." />
  <row Id="14025" PostHistoryTypeId="2" PostId="6913" RevisionGUID="9c8e7b8a-c977-49d9-ba2f-a60cefb17d1a" CreationDate="2010-09-07T14:02:01.077" UserId="67" Text="Actually, the gas isn't always the same -- in hardware stores, there's both propane and MAP gas; you'd want to get a propane one.  (it's cheaper, but it doesn't get as hot ... you won't need the extra heat for cooking purposes)&#xD;&#xA;&#xD;&#xA;But well, the hardware store ones tend to be either much larger, or much smaller (they make some little mini-torches for emergencies that are about the size of a AA-battery flashlight).  I would think that if you're a caterer, doing smaller parties at customer's houses, that the mid-size 'culinary' torch would be a benefit as it has enough gas in it to handle the job, but not so large that it's going to take up lots of space." />
  <row Id="14026" PostHistoryTypeId="2" PostId="6914" RevisionGUID="1a1479a5-e27b-464f-8f3e-f5d88517007b" CreationDate="2010-09-07T14:09:51.927" UserId="2324" Text="This is a great question, but unfortunately, it is not possible.&#xD;&#xA;&#xD;&#xA;The reason is the Capsaicin compounds. Let me explain.&#xD;&#xA;&#xD;&#xA;**Capsaicin** compounds are a very interesting substance that **does not actually damage** the tissues, instead it binds to your **sensory neurons** and tricks them into **sending the message** that the tissue is **burned and under abrasive damage**.&#xD;&#xA;It is a perfect trick of the mind (and nervous system) you may say. All this time [NO DAMAGE TAKES PLACE][1] .&#xD;&#xA;&#xD;&#xA;Any redness, swelling, etc is just a **auto-response** of the body.&#xD;&#xA;&#xD;&#xA; It is funny to know that birds do not have this type of receptors and tat may consume the hottest chillies without having any unpleasant sensation. &#xD;&#xA;&#xD;&#xA;At the same time, this very **same compounds** are **very flavorful** and perceived as such by the appropriate receptors. &#xD;&#xA;&#xD;&#xA;There is **not a district &quot;flavor&quot;** component to the chillies, it is the **Capsaicin** compounds and they &quot;burn&quot;.&#xD;&#xA;&#xD;&#xA;Yes , was they are **soluble in fats**, mixing them with **butter** as [Ambuja][2] suggested or with **high fat yogurt** attenuates the burning sensation as it does no longer come in small concentrated portions.&#xD;&#xA;&#xD;&#xA;Alternatively, start to **teach** your **body and brain** that it is **nothing to fear** by slowly **building tolerance** to it. I am sure that [Ambuja][2] knows a lot about this :D&#xD;&#xA;&#xD;&#xA;No easy way out on this one , sorry :P&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Capsaicin#Mechanism_of_action&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/2309/ambuja" />
  <row Id="14027" PostHistoryTypeId="2" PostId="6915" RevisionGUID="bbcf4ec5-36e9-4a24-a266-4a933eb4e20d" CreationDate="2010-09-07T14:13:23.970" UserId="1509" Text="The basic solution is to reduce the amount of popcorn you are buttering at any one time, rather than trying to do an entire batch at once. This can be done by putting some into an oversize bowl, so you can stir it up while drizzling. Then transfer to the serving bowl(s). " />
  <row Id="14028" PostHistoryTypeId="2" PostId="6916" RevisionGUID="a37e51d4-e4fc-4dc7-a434-bbf4c9189ab1" CreationDate="2010-09-07T14:17:37.187" UserId="2047" Text="I believe the goal is to get the best sear possible on each side of the meat. Moving the meat around too much could cause it to cook completely without getting a good sear on the outside.&#xD;&#xA;&#xD;&#xA;Clearly this doesn't apply when doing anything &quot;rotisserie&quot; style, as you're trying to do the exact opposite: slowly cook the interior of the meat without burning the outside to a crisp or unevenly.&#xD;&#xA;&#xD;&#xA;Also, see this similar question: http://cooking.stackexchange.com/questions/6851/grilling-burgers-flip-once-or-keep-flipping" />
  <row Id="14029" PostHistoryTypeId="2" PostId="6917" RevisionGUID="2ae6e886-5672-46fd-bd85-4b3b7f146503" CreationDate="2010-09-07T14:18:16.863" UserId="1509" Text="I store my popcorn in the freezer in an old mayo jar with the lid tightly screwed on. As Michael says, dud popcorn has lost moisture. Add a tablespoon or so of water to the jar and put in the fridge (not the freezer for this part) a few days and see if that helps. &#xD;&#xA;&#xD;&#xA;Storing uncovered in the fridge or freezer will *remove* moisture if you have a frost-free refrigerator." />
  <row Id="14030" PostHistoryTypeId="2" PostId="6918" RevisionGUID="eef12c6f-d852-49cf-a743-31a1991f1b49" CreationDate="2010-09-07T14:55:10.233" UserId="2393" Text="If you go to an Indian store you can find 'Nutrela.'  It is dried soy protein.  Very popular in India.  They have chunks and mince.  They are both nice, but I have only tried them Indian style." />
  <row Id="14031" PostHistoryTypeId="16" PostId="6918" RevisionGUID="eef12c6f-d852-49cf-a743-31a1991f1b49" CreationDate="2010-09-07T14:55:10.233" UserId="-1" />
  <row Id="14032" PostHistoryTypeId="2" PostId="6919" RevisionGUID="440019dd-32dd-47cf-bd87-ca1b22c5b202" CreationDate="2010-09-07T15:05:14.110" UserId="2391" Text="It can be used in a similar way to Worcestershire sauce; to add a deeper richer flavour (and salt) so goes well in cheese sandwiches for instance.&#xD;&#xA;&#xD;&#xA;The only time you'll see it in a recipe book is as &quot;Yeast Extract&quot; in, for instance, french onion soup." />
  <row Id="14033" PostHistoryTypeId="16" PostId="6919" RevisionGUID="440019dd-32dd-47cf-bd87-ca1b22c5b202" CreationDate="2010-09-07T15:05:14.110" UserId="-1" />
  <row Id="14034" PostHistoryTypeId="2" PostId="6920" RevisionGUID="2f3a72aa-e563-4462-849c-044f650ba31e" CreationDate="2010-09-07T15:10:48.567" UserId="2391" Text="Grind the salt in a small spice grinder or food processor until it is a powder." />
  <row Id="14035" PostHistoryTypeId="2" PostId="6921" RevisionGUID="efaaecfa-892a-41de-8b7d-df3ffb729cf7" CreationDate="2010-09-07T15:29:16.657" UserId="1163" Text="One thing to add to the answers mentioned before: if you leave the ingredients in a bread machine overnight, then powdered milk is better as it doesn't go sour." />
  <row Id="14036" PostHistoryTypeId="2" PostId="6922" RevisionGUID="f356e0ba-3aed-4718-8fb7-683603155435" CreationDate="2010-09-07T15:45:51.700" UserId="2391" Text="Cooked apples freeze with no special consideration; so you are almost certainly better off cooking them first then freezing." />
  <row Id="14038" PostHistoryTypeId="6" PostId="6267" RevisionGUID="1c7c033d-b5d8-4865-9b5a-6e36da1c3b19" CreationDate="2010-09-07T15:58:27.140" UserId="364" Comment="edited tags" Text="&lt;tea&gt;" />
  <row Id="14039" PostHistoryTypeId="6" PostId="6197" RevisionGUID="47bce900-d34f-4240-9a97-09ec800b08d5" CreationDate="2010-09-07T15:59:00.180" UserId="364" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="14040" PostHistoryTypeId="6" PostId="6164" RevisionGUID="c8a86082-6d79-4e86-86b1-dd446b92d10a" CreationDate="2010-09-07T15:59:18.917" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;rice&gt;" />
  <row Id="14041" PostHistoryTypeId="6" PostId="6162" RevisionGUID="51e926d6-0073-4589-a65a-4a3eb5e558b2" CreationDate="2010-09-07T16:00:04.627" UserId="364" Comment="edited tags" Text="&lt;pasta&gt;" />
  <row Id="14042" PostHistoryTypeId="5" PostId="6170" RevisionGUID="a3e01954-ed1f-477b-b3f5-73bbcb267ee1" CreationDate="2010-09-07T16:01:42.797" UserId="1816" Comment="added 152 characters in body" Text="My rule of thumb is 4 qt. of water per 1 lb. of pasta.  This comes from a Cooks Illustrated article (I think from around '00) that suggested that this was the best way to keep pasta from sticking to itself." />
  <row Id="14043" PostHistoryTypeId="6" PostId="5364" RevisionGUID="7ff09a8e-e687-4feb-8618-76e948153857" CreationDate="2010-09-07T16:03:13.153" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;shortcuts&gt;&lt;sifting&gt;" />
  <row Id="14044" PostHistoryTypeId="2" PostId="6923" RevisionGUID="dccd1e9c-52c2-4ad0-be34-a6070e0725f3" CreationDate="2010-09-07T16:04:04.447" UserId="210" Text="I'll bet you could make your own powdered butter using melted butter and tapioca maltodextrin (Ab-Zorbit or N-Zorbit).  Just mix the butter with the powder until it is absorbed and a very light 'solid' consistency, then rub through a fine sieve over the popcorn whilst you toss it.&#xD;&#xA;&#xD;&#xA;I think this would work really well as the stabiliser is quite sweet anyway, which might be good and you could flavour the butter before powdering it. &#xD;&#xA;&#xD;&#xA;You could also make peanut butter or nutella popcorn this way.&#xD;&#xA;&#xD;&#xA;This also has the advantage that the pop corn would not be getting wet, and the butter would return to butter in your mouth." />
  <row Id="14045" PostHistoryTypeId="4" PostId="5364" RevisionGUID="5623a10f-7fc6-4d97-b01b-4c04e3299829" CreationDate="2010-09-07T16:09:06.443" UserId="60" Comment="edited title" Text="How can I make sifting easier?" />
  <row Id="14046" PostHistoryTypeId="2" PostId="6924" RevisionGUID="098b7e60-2917-4f84-92c8-5e2e70cae1f2" CreationDate="2010-09-07T16:09:40.443" UserId="1659" Text="In my experience the primary difference is that Calzones have Ricotta (and possibly Mozzarella) and Strombolis only have Mozzarella.  In the Philadelphia area, both are folded over pizzas, basically.&#xD;&#xA;&#xD;&#xA;Growing up, my mother made Stromboli and it was rolled, not folded.  I rarely see that in a pizza shop these days, but I do prefer that in a Stromboli." />
  <row Id="14048" PostHistoryTypeId="2" PostId="6925" RevisionGUID="21ee0835-8f29-41d2-b7d7-d67c886ed6c2" CreationDate="2010-09-07T16:21:37.793" UserId="1659" Text="I know there is already an accepted answer, but I will offer a different opinion: cook it for 3-4 hours over a low heat.  Stir it every 30 minutes or so (more often if you can't get the burner down to a low enough level, to prevent burning).  Not only will it taste wonderful but the house will smell wonderful, too!" />
  <row Id="14049" PostHistoryTypeId="5" PostId="6913" RevisionGUID="f8acd110-9d2e-4371-9f73-3d5d6bd73af1" CreationDate="2010-09-07T16:24:47.943" UserId="67" Comment="fixed spelling of 'MAPP'" Text="Actually, the gas isn't always the same -- in hardware stores, there's both propane and MAPP gas; you'd want to get a propane one.  (it's cheaper, but it doesn't get as hot ... you won't need the extra heat for cooking purposes)&#xD;&#xA;&#xD;&#xA;But well, the hardware store ones tend to be either much larger, or much smaller (they make some little mini-torches for emergencies that are about the size of a AA-battery flashlight).  I would think that if you're a caterer, doing smaller parties at customer's houses, that the mid-size 'culinary' torch would be a benefit as it has enough gas in it to handle the job, but not so large that it's going to take up lots of space." />
  <row Id="14050" PostHistoryTypeId="6" PostId="2661" RevisionGUID="c5b68554-4f25-4f56-bc3d-1c9e0eed7c5d" CreationDate="2010-09-07T16:27:27.793" UserId="364" Comment="edited tags" Text="&lt;meat&gt;&lt;sausages&gt;" />
  <row Id="14051" PostHistoryTypeId="6" PostId="2688" RevisionGUID="2293117a-b2da-4372-ae0d-531c17aec3ce" CreationDate="2010-09-07T16:28:15.683" UserId="364" Comment="edited tags" Text="&lt;chocolate&gt;&lt;sushi&gt;&lt;dessert&gt;" />
  <row Id="14052" PostHistoryTypeId="5" PostId="6924" RevisionGUID="d48bbdb8-3f80-49f7-a1f2-4843484f1cd3" CreationDate="2010-09-07T16:28:46.267" UserId="1659" Comment="added 410 characters in body" Text="In my experience the primary difference is that Calzones have Ricotta (and possibly Mozzarella) and Strombolis only have Mozzarella.  In the Philadelphia area, both are folded over pizzas, basically.&#xD;&#xA;&#xD;&#xA;Growing up, my mother made Stromboli and it was rolled, not folded.  I rarely see that in a pizza shop these days, but I do prefer that in a Stromboli.&#xD;&#xA;&#xD;&#xA;Edit: Just read systempuntoout's link to Wikipedia and it confirmed something that I was going to post and then deleted.  When I was growing up, Strombolis were made from bread dough and Calzones were made from pizza dough; nowadays all of the pizza shops just use pizza dough.  I remember bread stores as being the primary place to get Strombolis growing up because they were the ones that made the dough!" />
  <row Id="14053" PostHistoryTypeId="6" PostId="2690" RevisionGUID="ac009762-0631-456b-8293-02bec40664ba" CreationDate="2010-09-07T16:29:08.100" UserId="364" Comment="edited tags" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="14054" PostHistoryTypeId="6" PostId="2743" RevisionGUID="56c17201-2f49-4cd1-94c2-7d914faec0cf" CreationDate="2010-09-07T16:29:38.303" UserId="364" Comment="edited tags" Text="&lt;meat&gt;&lt;temperature&gt;" />
  <row Id="14055" PostHistoryTypeId="6" PostId="2752" RevisionGUID="9217c622-5e91-4b18-96c9-a63c590fb7e5" CreationDate="2010-09-07T16:31:25.973" UserId="364" Comment="edited tags" Text="&lt;sauce&gt;&lt;duck&gt;&lt;reduction&gt;" />
  <row Id="14056" PostHistoryTypeId="2" PostId="6926" RevisionGUID="19a4bc44-7774-42d8-a8b5-b776c993ed4e" CreationDate="2010-09-07T16:59:34.140" UserId="1184" Text="Although this may be a different solution to the question, you might just try some of the more flavorful mild peppers in combination with the hotter choices in the recipes you prepare. A sweet paprika pepper is wonderfully flavorful.  A minimal amount of habanero in a recipe would still impart its flavor. Roasting the peppers may also intensify the flavor you want to emphasize. " />
  <row Id="14057" PostHistoryTypeId="2" PostId="6927" RevisionGUID="5e0855e4-e47c-496a-bb22-453e8eed3ea4" CreationDate="2010-09-07T17:02:39.623" UserId="2391" Text="![leek][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/eyhVt.jpg&#xD;&#xA;&#xD;&#xA;Trim the tops and discard the out leaves. Then cut from 2 or 3 inches above the root to the top, turn 180 degrees and cut again (they should look like the picture).&#xD;&#xA;&#xD;&#xA;You can then get the water down inside and get all the dirt out." />
  <row Id="14058" PostHistoryTypeId="2" PostId="6928" RevisionGUID="db085e32-a222-494b-aecf-89f31687227c" CreationDate="2010-09-07T17:20:01.763" UserId="1769" Text="When a recipe calls for lentils, sorted and rinsed, what am I looking for? I've heard debris, such as leaves or sticks, but also &quot;bad&quot; lentils. Is there anything else I should be looking for before rinsing and using lentils?  &#xD;&#xA;&#xD;&#xA;Also, does the same hold true for dried beans? " />
  <row Id="14059" PostHistoryTypeId="1" PostId="6928" RevisionGUID="db085e32-a222-494b-aecf-89f31687227c" CreationDate="2010-09-07T17:20:01.763" UserId="1769" Text="When &quot;sorting&quot; lentils, what exactly am I looking for? " />
  <row Id="14060" PostHistoryTypeId="3" PostId="6928" RevisionGUID="db085e32-a222-494b-aecf-89f31687227c" CreationDate="2010-09-07T17:20:01.763" UserId="1769" Text="&lt;preparation&gt;&lt;lentils&gt;" />
  <row Id="14061" PostHistoryTypeId="2" PostId="6929" RevisionGUID="8c6eb901-c7d3-460e-b0a1-4a339a900086" CreationDate="2010-09-07T17:29:39.337" UserId="611" Text="It is not unheard of for small pebbles, or pieces of the pod the lentils came in to find their way into the drying process.&#xD;&#xA;&#xD;&#xA;There is also occasionally a lentil (or bean) that was a bit dodgy before it was dried. These usually appear as discolored lentils, which should be thrown away. It is rare for more than three or four to appear in a pound of lentils though, and the drying means that one bad one doesn't affect the rest.&#xD;&#xA;&#xD;&#xA;The same is true for beans and chickpeas too, but is rarer the larger the beans get.&#xD;&#xA;" />
  <row Id="14062" PostHistoryTypeId="2" PostId="6930" RevisionGUID="7ab5b768-e65f-4af5-8765-d81e3eace5fc" CreationDate="2010-09-07T17:33:29.453" UserId="641" Text="+1 For all who say pan hot first. Let's talk method.&#xD;&#xA;&#xD;&#xA;1. Pan hot -- you can check the heat by dropping a little water in the pan. If it sizzles, you have at least 100ºC in your pan.&#xD;&#xA;&#xD;&#xA;2. Put a little oil in the pan to coat it. When the oil looks striated, it's about to burn.&#xD;&#xA;&#xD;&#xA;3. Put your food in the pan and be sure you'll get a nice caramelization on your food.&#xD;&#xA;&#xD;&#xA;**Warning:** Depending on the pan, put it on a medium flame, if the pan heats too much, when you put the oil in it will burn almost instantly, and that's not good.&#xD;&#xA;&#xD;&#xA;**Extra Warning:** If you want to use butter instead of oil, use clarified butter." />
  <row Id="14063" PostHistoryTypeId="16" PostId="6930" RevisionGUID="7ab5b768-e65f-4af5-8765-d81e3eace5fc" CreationDate="2010-09-07T17:33:29.453" UserId="-1" />
  <row Id="14064" PostHistoryTypeId="2" PostId="6931" RevisionGUID="dfa7087c-35ee-4cdb-bf96-450bfb70fa2f" CreationDate="2010-09-07T17:51:26.107" UserId="215" Text="Butter, oil, half and half (or heavy cream), reduced, all will work.  It depends on what flavor you are going for...  My best answer for this is to experiment with all these answers and see what works for you." />
  <row Id="14065" PostHistoryTypeId="2" PostId="6932" RevisionGUID="d9172546-4f12-46b1-b952-b7ab9f7d2f97" CreationDate="2010-09-07T17:56:07.890" UserId="215" Text="Olive oil, salt and pepper and grilled (on a flame broiler or outside Bar-B-Que) to perfection.  Then, when done, squeeze some lemon (or, in my case, lime) on top and enjoy...  Most fishes, I think, taste best with the simple additions, but others will disagree because it's a matter of taste.  One spice mix, therefore, I personally love on any fish, including sword fish is a nice mix I got on Orcas island: chipotle, ancho, cumin, some green herbs (dried) and salt and pepper..." />
  <row Id="14066" PostHistoryTypeId="2" PostId="6933" RevisionGUID="d13a2bb4-3072-44da-8fb5-510cd9c545fd" CreationDate="2010-09-07T18:00:23.683" UserId="215" Text="Regarding rinsing, using water will remove water soluble flavors (as hobodave mentions) so this is not advised.  Use good beef for recipes where the flavor of the meat comes through more and use more fatty, lower quality meet when the meet is less to the forefront in the dish.&#xD;&#xA;&#xD;&#xA;For example, a casserole with lots of other flavors could use a lower quality, higher fat meet, but for burgers, I would use a lower fat meat of the highest quality." />
  <row Id="14067" PostHistoryTypeId="2" PostId="6934" RevisionGUID="fc028a74-63cb-4ccd-9114-030bc90f234e" CreationDate="2010-09-07T18:00:49.793" UserId="1181" Text="Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, sealed up one piece and placed it in the freezer - this was done immediately after kneading, with no time given for rising.&#xD;&#xA;&#xD;&#xA;Now I've got a frozen lump of pizza dough in the freezer, and I'm not sure how I defrost it so it also then rises correctly and cooks well.&#xD;&#xA;&#xD;&#xA;If I just leave it out uncovered it will presumably rise inconsistently because the middle will take much longer to defrost?  &#xD;&#xA;&#xD;&#xA;So should I leave it in the fridge first?  &#xD;&#xA;Or, is it better left somewhere warm through the entire defrost to help fire up the yeast?&#xD;&#xA;&#xD;&#xA;Or have I &quot;done it wrong&quot; and may as well dump this particular piece?" />
  <row Id="14068" PostHistoryTypeId="1" PostId="6934" RevisionGUID="fc028a74-63cb-4ccd-9114-030bc90f234e" CreationDate="2010-09-07T18:00:49.793" UserId="1181" Text="Defrosting pizza dough correctly?" />
  <row Id="14069" PostHistoryTypeId="3" PostId="6934" RevisionGUID="fc028a74-63cb-4ccd-9114-030bc90f234e" CreationDate="2010-09-07T18:00:49.793" UserId="1181" Text="&lt;freezing&gt;&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="14070" PostHistoryTypeId="2" PostId="6935" RevisionGUID="fbfec833-1133-4637-a8ab-8da7bb565874" CreationDate="2010-09-07T18:01:35.710" UserId="2125" Text="[This site][1] talks about this a bit.&#xD;&#xA;&#xD;&#xA;It says that ~60% of the capsaicin heat is in the pith and ~40% is in the seeds and other parts of the flesh.  It suggests removing and discarding the pith and seeds to reduce the heat. It also suggests soaking the peppers in vinegar for a day. I guess depending on what you're cooking this may or may not work.&#xD;&#xA;&#xD;&#xA;Also, since the capsaicin &quot;is an alkaloid oil, it is soluble in acid, fat or alcohol&quot;, perhaps you can try to soak it in one of these things and that will reduce the heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.indiacurry.com/faqhints/howreduceheatchilipeppers.htm" />
  <row Id="14071" PostHistoryTypeId="2" PostId="6936" RevisionGUID="83384d8b-36ae-4f06-8248-ff6a28eb6e37" CreationDate="2010-09-07T18:04:04.330" UserId="1816" Text="Since my pizza dough recipe makes three 12&quot; pies and I usually make two at a time, I regularly freeze extras just as you did.&#xD;&#xA;&#xD;&#xA;To thaw, I have used both the countertop and refrigerator method.  Thawing on the countertop produced the best results.  The dough rolled as usual and the crust (a thin one) was crispy on the outside and chewy on the inside after baking." />
  <row Id="14072" PostHistoryTypeId="5" PostId="6933" RevisionGUID="1edbce25-a071-4fc1-ba51-0cdc72a5779b" CreationDate="2010-09-07T18:13:33.753" UserId="210" Comment="edited body" Text="Regarding rinsing, using water will remove water soluble flavors (as hobodave mentions) so this is not advised.  Use good beef for recipes where the flavor of the meat comes through more and use more fatty, lower quality meat when the meat is less to the forefront in the dish.&#xD;&#xA;&#xD;&#xA;For example, a casserole with lots of other flavors could use a lower quality, higher fat meat, but for burgers, I would use a lower fat meat of the highest quality." />
  <row Id="14073" PostHistoryTypeId="18" PostId="6892" RevisionGUID="65f3076e-c0bf-4f68-89b1-aa9dc34c1dc1" CreationDate="2010-09-07T18:15:40.067" UserId="210" Comment="to http://cooking.stackexchange.com/questions/1214/how-to-improve-ice-cream-made-without-a-machine" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14074" PostHistoryTypeId="18" PostId="6896" RevisionGUID="65f3076e-c0bf-4f68-89b1-aa9dc34c1dc1" CreationDate="2010-09-07T18:15:40.067" UserId="210" Comment="from http://cooking.stackexchange.com/questions/6892/making-ice-cream-at-home-without-a-machine" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14075" PostHistoryTypeId="18" PostId="6907" RevisionGUID="65f3076e-c0bf-4f68-89b1-aa9dc34c1dc1" CreationDate="2010-09-07T18:15:40.067" UserId="210" Comment="from http://cooking.stackexchange.com/questions/6892/making-ice-cream-at-home-without-a-machine" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14076" PostHistoryTypeId="18" PostId="1214" RevisionGUID="65f3076e-c0bf-4f68-89b1-aa9dc34c1dc1" CreationDate="2010-09-07T18:15:40.067" UserId="210" Comment="from http://cooking.stackexchange.com/questions/6892/making-ice-cream-at-home-without-a-machine" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14077" PostHistoryTypeId="14" PostId="6892" RevisionGUID="233c13ef-7dc4-4117-abf5-19fdca7dfa7d" CreationDate="2010-09-07T18:15:40.253" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14078" PostHistoryTypeId="5" PostId="1214" RevisionGUID="0834295e-2c8e-4294-9bd9-322450b3f28d" CreationDate="2010-09-07T18:18:59.730" UserId="210" Comment="fixed spelling" Text="I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting it to freeze it 2 hours, but three hours later, it was too late, still not frozen solid and I went to bed.&#xD;&#xA;&#xD;&#xA;The resulting ice cream was edible, but had more crystals than one might want.&#xD;&#xA;&#xD;&#xA;What other techniques are there for freezing the ice cream short of buying an ice cream machine? Or can this recipe be improved?&#xD;&#xA;&#xD;&#xA;[This was the general recipe I was using][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html" />
  <row Id="14079" PostHistoryTypeId="4" PostId="1214" RevisionGUID="0834295e-2c8e-4294-9bd9-322450b3f28d" CreationDate="2010-09-07T18:18:59.730" UserId="210" Comment="fixed spelling" Text="How to make ice cream made without a machine?" />
  <row Id="14080" PostHistoryTypeId="5" PostId="6895" RevisionGUID="729f37b3-ba4d-41f9-8fe3-b1af51a44983" CreationDate="2010-09-07T18:25:26.907" UserId="210" Comment="deleted 2 characters in body" Text="According to the egg chart in [this post][1] this is an issue with eggs cooked sous vide, as the white sets at a higher temperature than the yellow.  You could probably solve this by cooking the eggs at the lower end of the spectrum, say 61ºC and then just before you need them put them in a higher temp bath for a few minutes say 66ºC for 5 mins.  &#xD;&#xA;&#xD;&#xA;Obviously you'd need to experiment to get this right.  The above chart suggests cooking at 62 then dipping in simmering water to get a traditional egg.  Not sure how long you dip for though.  Trial and error I suggest.&#xD;&#xA;&#xD;&#xA;I swear I've seen a post about this somewhere, but can't for the life of me find it now.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;the post about perfect eggs was [on a different site][2].  the most interesting stuff in there is in the comments not in the article itself though, and it starts about [this comment][3] which gives a technique for getting perfect soft boiled eggs over a long period of time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&gt; 1. In a filled dual chamber water bath, set the left hand side to 90°C&#xD;&#xA;&gt; and the right hand side to 55°C [place&#xD;&#xA;&gt; a lid on the left side]&#xD;&#xA;&gt; 2. Once the bath is up to temperature, place [66g free range eggs] into the&#xD;&#xA;&gt; waterbath set at 90°C. These eggs need&#xD;&#xA;&gt; to be cooked from room temperature&#xD;&#xA;&gt; [20°C] and re-cover with the lid&#xD;&#xA;&gt; 3. Immediately start a timer for [7:30mins]&#xD;&#xA;&gt; 4. Once the timer has gone off, immediately lift the eggs from the&#xD;&#xA;&gt; left side chamber, and place into the&#xD;&#xA;&gt; right hand side, set at 55°C&#xD;&#xA;&gt; 5. Allow eggs to remain in the right side bath for a minimum of 5 minutes.&#xD;&#xA;&gt; 6. The eggs are now ready to serve ‘Soft Boiled’&#xD;&#xA;&gt; 7. The eggs will remain the same upto 4 hours after placing into the 55°C&#xD;&#xA;&gt; bath.&#xD;&#xA;&#xD;&#xA;Another solution offered by a comment further down is:&#xD;&#xA;&#xD;&#xA;&gt; I find if I sous-vide eggs at 64.5C&#xD;&#xA;&gt; for an hour and them crack them open,&#xD;&#xA;&gt; the yolk is perfect but the egg white&#xD;&#xA;&gt; is sometimes less set than desired.&#xD;&#xA;&gt; Very easy resolution, a blast with the&#xD;&#xA;&gt; propane torch fixes this quickly and&#xD;&#xA;&gt; the wonderful custard egg yoke stays&#xD;&#xA;&gt; constant insulated by the now firmer&#xD;&#xA;&gt; egg white.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/primers/sous-vide/purdy-pictures-the-charts/&#xD;&#xA;  [2]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;  [3]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/#comment-131003" />
  <row Id="14081" PostHistoryTypeId="2" PostId="6937" RevisionGUID="058299e2-50e4-42f4-b67c-0725556afa41" CreationDate="2010-09-07T18:30:24.327" UserId="1887" Text="Another option is to make your popcorn in a pot using butter as the oil for the bottom. I find that if you toast the unpopped popcorn kernels in the butter, it gives a bit of a butter flavor to the entire pot -- less than if you were to put butter on the top, but plenty for me. " />
  <row Id="14082" PostHistoryTypeId="5" PostId="6745" RevisionGUID="0847ee03-b351-474d-bc14-eba25e230a3f" CreationDate="2010-09-07T18:42:29.353" UserId="1887" Comment="added 145 characters in body" Text="I bet it would be delicious with beef. Beef and berries are great together. &#xD;&#xA;&#xD;&#xA;Other ideas I just thought of -- use it like you would use jalapeno jelly -- to top baked brie or in a sandwich or spread with cream cheese. " />
  <row Id="14083" PostHistoryTypeId="2" PostId="6938" RevisionGUID="48c0811b-b337-467b-8f0a-e4e1f54d68b2" CreationDate="2010-09-07T18:51:19.723" UserId="1816" Text="What about some of the sweet/spicy applications that seem to be gaining a lot of ground lately.  Try it as a sauce for ice cream, drizzle it over a cheesecake (or bake it into your cheesecake), fill vanilla cupcakes with it; let your blueberry dessert ideas go wild here!" />
  <row Id="14084" PostHistoryTypeId="16" PostId="6938" RevisionGUID="48c0811b-b337-467b-8f0a-e4e1f54d68b2" CreationDate="2010-09-07T18:51:19.723" UserId="-1" />
  <row Id="14085" PostHistoryTypeId="2" PostId="6939" RevisionGUID="4402a8ed-0520-4dc1-bb08-26ce650eb3f8" CreationDate="2010-09-07T19:06:00.347" UserId="2041" Text="I make my butter for my popcorn in the same pan.  Make the popcorn in the usual manner, then turn the heat off on the pan.  I then toss in the amount of butter I desire to apply. The leftover heat melts the butter pretty fast (actually it slightly browns but that is desired by me).  The butter is hot enough to be thin so it gets applied in smaller amounts at a time.  I then drizzle it over an overly large bowl with the popcorn in it while I toss the popcorn.  It took just a little practice, but it results in a pretty good coating without over saturation for me.&#xD;&#xA;&#xD;&#xA;Some keys:  &#xD;&#xA;&#xD;&#xA; - Fully melted butter (pretty hot)&#xD;&#xA; - Overly large bowl&#xD;&#xA; - just a small amount of butter at a time (per drizzle, hot so it comes out in smaller amounts over the pan rim)&#xD;&#xA; - Use a light weight bowl such as plastic so you can toss with one hand while dripping the butter (not too close) with the other hand.&#xD;&#xA; - toss it several times for each bit of butter dropped on the popcorn - this tends to distribute the butter over several pieces as they contact each other." />
  <row Id="14087" PostHistoryTypeId="2" PostId="6940" RevisionGUID="b81990bc-103f-4a12-8fe2-545fc26da6b3" CreationDate="2010-09-07T19:28:07.757" UserId="2041" Text="Natural casings tend to &quot;thin&quot; as you smoke them more than artificial ones which seems to allow better/more even smoke flavor permiation." />
  <row Id="14090" PostHistoryTypeId="6" PostId="2440" RevisionGUID="5ae344ed-65ae-469a-95ec-f29ba1c0a487" CreationDate="2010-09-07T20:01:32.720" UserId="364" Comment="edited tags" Text="&lt;risotto&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="14091" PostHistoryTypeId="6" PostId="2488" RevisionGUID="8c5c3709-247a-403d-860a-985dda9424a0" CreationDate="2010-09-07T20:01:55.217" UserId="364" Comment="edited tags" Text="&lt;pancakes&gt;" />
  <row Id="14092" PostHistoryTypeId="6" PostId="2595" RevisionGUID="aca8bb9a-0bf0-4cdf-95a6-634fe9652b65" CreationDate="2010-09-07T20:02:29.833" UserId="364" Comment="edited tags" Text="&lt;rice&gt;&lt;sushi&gt;&lt;asian-cuisine&gt;" />
  <row Id="14093" PostHistoryTypeId="6" PostId="2628" RevisionGUID="a1a43507-99a4-415c-92e1-5c14c7012f49" CreationDate="2010-09-07T20:03:07.277" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;meat&gt;&lt;sausages&gt;" />
  <row Id="14094" PostHistoryTypeId="6" PostId="2795" RevisionGUID="f682bfe6-8457-4f17-8691-73a307e21401" CreationDate="2010-09-07T20:04:04.827" UserId="364" Comment="edited tags" Text="&lt;equipment&gt;&lt;vegetables&gt;&lt;basics&gt;" />
  <row Id="14095" PostHistoryTypeId="5" PostId="6933" RevisionGUID="b99536a7-6700-43cf-b8ff-9b1739682622" CreationDate="2010-09-07T20:05:41.350" UserId="215" Comment="added 16 characters in body" Text="Regarding rinsing, using water will remove water soluble flavors (as hobodave mentions) so this is not advised.  Use good beef for recipes where the flavor of the meat comes through more and use more fatty, lower quality meat when the meat is less to the forefront in the dish.&#xD;&#xA;&#xD;&#xA;For example, a casserole with lots of other flavors could use a lower quality, higher fat meat (with draining), but for burgers, I would use a lower fat meat of the highest quality." />
  <row Id="14096" PostHistoryTypeId="6" PostId="3114" RevisionGUID="f7a34410-b905-4caa-9535-d81a19ac85b7" CreationDate="2010-09-07T20:05:45.360" UserId="364" Comment="edited tags" Text="&lt;watermelon&gt;&lt;juicing&gt;" />
  <row Id="14097" PostHistoryTypeId="6" PostId="6049" RevisionGUID="2ce633d0-10d0-4c8b-a9ef-68ea2083fc91" CreationDate="2010-09-07T20:09:17.123" UserId="373" Comment="edited tags" Text="&lt;equipment&gt;&lt;oven&gt;&lt;cooking-time&gt;" />
  <row Id="14098" PostHistoryTypeId="2" PostId="6942" RevisionGUID="dc9988bd-9620-489d-84e7-abf942ceb4c7" CreationDate="2010-09-07T20:10:45.060" UserId="2010" Text="You can buy different ingredients depending on how much effort you are willing to put in:&#xD;&#xA;&#xD;&#xA;Many places will do premade sausagemeat which you can but into casing yourself (you could add your own seasonings to this meat).&#xD;&#xA;&#xD;&#xA;A good butcher will grind meat for you - I'm sure they would even advise you on the proportions of particular meat (I would use pork belly and shoulder with maybe a little extra fat in) and you could probably even get them to use different meats too (beef?).&#xD;&#xA;&#xD;&#xA;One method i've seen (but not personally tried) is using a piping bag with the casing on the end to squeeze the sausage meat into the casing, you'd need to tie it every now and then (unless you wanted giant sausage of course :D )" />
  <row Id="14099" PostHistoryTypeId="2" PostId="6943" RevisionGUID="fc8e2716-96e3-4192-a780-359ece6af59f" CreationDate="2010-09-07T20:42:10.853" UserId="2299" Text="We have Calaphon cookware and it seems, after 5 years, not to want to get clean.  Even the best scrubbing leaves kind of a hazy look on them.  Additionally, the exterior of our most used pan is darkly stained, kind of like a well-seasoned cast iron pan.  Is that okay, or do I need to clean it better too?" />
  <row Id="14100" PostHistoryTypeId="1" PostId="6943" RevisionGUID="fc8e2716-96e3-4192-a780-359ece6af59f" CreationDate="2010-09-07T20:42:10.853" UserId="2299" Text="How can I clean dark pots (i.e. Calaphon)?" />
  <row Id="14101" PostHistoryTypeId="3" PostId="6943" RevisionGUID="fc8e2716-96e3-4192-a780-359ece6af59f" CreationDate="2010-09-07T20:42:10.853" UserId="2299" Text="&lt;cleaning&gt;&lt;cookware&gt;&lt;aluminum-cookware&gt;" />
  <row Id="14102" PostHistoryTypeId="2" PostId="6944" RevisionGUID="1c7c8913-100a-42b5-8309-b0c3448674d0" CreationDate="2010-09-07T21:00:29.543" UserId="86" Text="I'm gonna assume you're talking about pans with a hard anodized interior and non-stick interior...&#xD;&#xA;&#xD;&#xA;The anodized exterior will pick up stains over time, and you probably shouldn't worry too much about trying to get them back to factory condition. That said, you can find some tips on [How should I clean anodised cookware?][1] - I use baking soda and elbow grease for routine jobs, and *occasionally* resort to Ajax (scouring powder) for touch-up around the handle. &#xD;&#xA;&#xD;&#xA;The non-stick interior is probably just wearing out. AFAIK, some Calphalon non-stick pans have a texture to them that is supposed to improve browning, but over time even smooth non-stick surfaces develop pits and scratches that create opportunity for residue to hold on to. I use a bit of baking soda and a bit of salt to scrub these clean, but once something gets stuck on to the point where serious scouring is necessary to remove it you'll just have to give up (since that would take the non-stick coating with it). Non-stick pans - even well-made ones - do tend wear out faster than ordinary pans, and there's no getting around that.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2678/how-should-i-clean-anodised-cookware" />
  <row Id="14103" PostHistoryTypeId="5" PostId="2678" RevisionGUID="0d4627df-9add-485b-ac9c-95d68147d451" CreationDate="2010-09-07T21:11:12.753" UserId="86" Comment="Apparently &quot;anodised&quot; is actually a correct spelling in some corners of the earth, but it makes searching rather hard... Left in the body &amp; changed in the title, should allow either spelling to find it" Text="I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the excess marinade, and now can't seem to get the wok clean, not even when putting it through the dishwasher (it is dishwasher safe). What can I do to clean it off that won't affect the anodised coating?" />
  <row Id="14104" PostHistoryTypeId="4" PostId="2678" RevisionGUID="0d4627df-9add-485b-ac9c-95d68147d451" CreationDate="2010-09-07T21:11:12.753" UserId="86" Comment="Apparently &quot;anodised&quot; is actually a correct spelling in some corners of the earth, but it makes searching rather hard... Left in the body &amp; changed in the title, should allow either spelling to find it" Text="How should I clean anodized cookware?" />
  <row Id="14105" PostHistoryTypeId="6" PostId="2678" RevisionGUID="0d4627df-9add-485b-ac9c-95d68147d451" CreationDate="2010-09-07T21:11:12.753" UserId="86" Comment="Apparently &quot;anodised&quot; is actually a correct spelling in some corners of the earth, but it makes searching rather hard... Left in the body &amp; changed in the title, should allow either spelling to find it" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;aluminum-cookware&gt;" />
  <row Id="14106" PostHistoryTypeId="5" PostId="6902" RevisionGUID="02fc7b33-7eb0-479d-b911-cfbc7b65eae2" CreationDate="2010-09-07T21:14:15.257" UserId="210" Comment="deleted 37 characters in body" Text="I use a teaspoonful (marmite - not the vegemite imposter) it in a cheese sauce  to beef it up a bit." />
  <row Id="14107" PostHistoryTypeId="2" PostId="6945" RevisionGUID="715b47c3-7fb0-40ea-87d6-c9b99eed7bfd" CreationDate="2010-09-07T21:51:51.737" UserId="215" Text="I am looking for ways to to cook large quantities of Tamales but I don't have a Tamale Steamer.  Anyone does this before with other standard kitchen gear?  I would rather not cook them in batches as the recipes call for 3 hours worth of steaming..." />
  <row Id="14108" PostHistoryTypeId="1" PostId="6945" RevisionGUID="715b47c3-7fb0-40ea-87d6-c9b99eed7bfd" CreationDate="2010-09-07T21:51:51.737" UserId="215" Text="What is a Good Way to Steam Tamales without a &quot;Tamale Steamer?&quot;" />
  <row Id="14109" PostHistoryTypeId="3" PostId="6945" RevisionGUID="715b47c3-7fb0-40ea-87d6-c9b99eed7bfd" CreationDate="2010-09-07T21:51:51.737" UserId="215" Text="&lt;steaming&gt;&lt;alternate-methods&gt;" />
  <row Id="14110" PostHistoryTypeId="6" PostId="3713" RevisionGUID="846e523f-b8a2-40f2-86b7-e49d47c0297e" CreationDate="2010-09-07T21:57:34.223" UserId="364" Comment="edited tags" Text="&lt;batter&gt;&lt;yorkshire-puddings&gt;&lt;sausages&gt;" />
  <row Id="14111" PostHistoryTypeId="4" PostId="6945" RevisionGUID="ee03732e-422a-4637-97c6-80edd5986607" CreationDate="2010-09-07T22:02:08.487" UserId="210" Comment="fixed random capitalization" Text="What is a good way to steam tamales without a &quot;tamale steamer?&quot;" />
  <row Id="14112" PostHistoryTypeId="2" PostId="6946" RevisionGUID="8f116db6-807b-462b-8151-fd309d5f9233" CreationDate="2010-09-07T22:22:31.373" UserId="1236" Text="Alton Brown recommends steaming them right in a normal tall pot with a [steamer insert][1] (your typical expanding/contracting one many people have on hand), directly in their husks.  Basically, you put a couple inches of water in, and then a steamer insert, and the tamales (in the husks) go on top of the steamer.&#xD;&#xA;&#xD;&#xA;You can find his recipe/method [here][3].&#xD;&#xA;&#xD;&#xA;You can also [watch the episode][4] on YouTube, go to about 4:45 in to see the tamales in the pot.&#xD;&#xA;&#xD;&#xA;If you don't have a steamer insert of any kind, I would imagine you could fashion something out of aluminum foil without much problem.  The most important thing is that you keep the tamales out of the water.  In a pinch, an upside-down colander would work if you have a pot that's large enough to hold it.&#xD;&#xA;&#xD;&#xA;Another (very low-tech) option is [this hack][2], that basically uses a disposable aluminum pan to create the steamer/upside-down colander part of the rig.  This seems like a pretty easy, straightforward solution.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://fantes.com/images/6096-1steamers.jpg&#xD;&#xA;  [2]: http://www.instructables.com/id/Quick-Homemade-Steamer-Hack/&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe/index.html&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=FLtIGPrjEHQ&amp;feature=related" />
  <row Id="14114" PostHistoryTypeId="5" PostId="6946" RevisionGUID="3feeaff8-b4c8-4527-b096-7aeae92db1fc" CreationDate="2010-09-07T22:52:11.827" UserId="1236" Comment="added 338 characters in body" Text="Alton Brown recommends steaming them right in a normal tall pot with a [steamer insert][1] (your typical expanding/contracting one many people have on hand), directly in their husks.  Basically, you put a couple inches of water in, and then a steamer insert, and the tamales (in the husks) go on top of the steamer.&#xD;&#xA;&#xD;&#xA;You can find his recipe/method [here][3].&#xD;&#xA;&#xD;&#xA;You can also [watch the episode][4] on YouTube, go to about 4:45 in to see the tamales in the pot.&#xD;&#xA;&#xD;&#xA;If you don't have a steamer insert of any kind, I would imagine you could fashion something out of aluminum foil without much problem.  The most important thing is that you keep the tamales out of the water.  In a pinch, an upside-down colander would work if you have a pot that's large enough to hold it.&#xD;&#xA;&#xD;&#xA;Another (very low-tech) option is [this hack][2], that basically uses a disposable aluminum pan to create the steamer/upside-down colander part of the rig.  This seems like a pretty easy, straightforward solution.  However, as Michael points out in the comments, this seems like it could be a huge mess.  I would recommend getting a disposable pie pan that's just smaller than your pot, poking holes in that, and putting it upside down in the pot like a steamer insert - seems a lot safer and more efficient than a large rectangle on *top* of the pot!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://fantes.com/images/6096-1steamers.jpg&#xD;&#xA;  [2]: http://www.instructables.com/id/Quick-Homemade-Steamer-Hack/&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe/index.html&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=FLtIGPrjEHQ&amp;feature=related" />
  <row Id="14115" PostHistoryTypeId="5" PostId="6946" RevisionGUID="c92ea341-fcd3-4a32-b8e9-7c985ea6d173" CreationDate="2010-09-07T23:02:30.077" UserId="1236" Comment="added 5 characters in body" Text="Alton Brown recommends steaming them right in a normal tall pot with a [steamer insert][1] (your typical expanding/contracting one many people have on hand), directly in their husks.  Basically, you put a couple inches of water in, and then a steamer insert, and the tamales (in the husks) go on top of the steamer.&#xD;&#xA;&#xD;&#xA;You can find his recipe/method [here][3].&#xD;&#xA;&#xD;&#xA;You can also [watch the episode][4] on YouTube, go to about 4:45 in to see the tamales in the pot.&#xD;&#xA;&#xD;&#xA;If you don't have a steamer insert of any kind, I would imagine you could fashion something out of aluminum foil without much problem.  The most important thing is that you keep the tamales out of the water.  In a pinch, an upside-down colander would work if you have a pot that's large enough to hold it.&#xD;&#xA;&#xD;&#xA;Another (very low-tech) option is [this hack][2], that basically uses a disposable aluminum pan to create the steamer/upside-down colander part of the rig.  This seems like a pretty easy, straightforward solution.  &#xD;&#xA;&#xD;&#xA;**Edit:** as Michael points out in the comments, this seems like it could be a huge mess.  I would recommend getting a disposable pie pan that's just smaller than your pot, poking holes in that, and putting it upside down in the pot like a steamer insert - seems a lot safer and more efficient than a large rectangle on *top* of the pot!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://fantes.com/images/6096-1steamers.jpg&#xD;&#xA;  [2]: http://www.instructables.com/id/Quick-Homemade-Steamer-Hack/&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/tyler-florence/beef-tamales-recipe/index.html&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=FLtIGPrjEHQ&amp;feature=related" />
  <row Id="14116" PostHistoryTypeId="5" PostId="6945" RevisionGUID="b62250c7-3ae9-4e9a-9b98-4754d75317f5" CreationDate="2010-09-07T23:20:25.360" UserId="215" Comment="deleted 2 characters in body" Text="I am looking for ways to to cook large quantities of Tamales but I don't have a Tamale Steamer.  Anyone do this before with other standard kitchen gear?  I would rather not cook them in batches as the recipes call for 3 hours worth of steaming..." />
  <row Id="14117" PostHistoryTypeId="2" PostId="6947" RevisionGUID="110ef09d-7edb-44b8-b2cd-09fcf1111857" CreationDate="2010-09-07T23:46:30.393" UserId="2347" Text="I'm curious, are any other substances that could substitute for guar gum or xanthan gum in gluten-free baking?  Xanthan isn't an option because of allergies, and while guar gum seems to work OK for most things, I'm not a fan of the slick or slimy texture that sometimes results when I have to use a lot of it.&#xD;&#xA;&#xD;&#xA;Thanks in advance. :)" />
  <row Id="14118" PostHistoryTypeId="1" PostId="6947" RevisionGUID="110ef09d-7edb-44b8-b2cd-09fcf1111857" CreationDate="2010-09-07T23:46:30.393" UserId="2347" Text="Are there any other gums that work in gluten-free baking besides xanthan and guar?" />
  <row Id="14119" PostHistoryTypeId="3" PostId="6947" RevisionGUID="110ef09d-7edb-44b8-b2cd-09fcf1111857" CreationDate="2010-09-07T23:46:30.393" UserId="2347" Text="&lt;substitutions&gt;&lt;gluten-free&gt;" />
  <row Id="14120" PostHistoryTypeId="2" PostId="6948" RevisionGUID="c21691c3-0f6d-48ab-8141-bf0c2cc5cbc6" CreationDate="2010-09-07T23:55:06.550" UserId="215" Text="My corn tortillas have been turning out great in taste but the shape is not so good.  I have a press that works OK, but I think it may be part of the problem.  The tortillas always have jagged edges, and are not perfectly round.  And I can't get them them to the size I want at the thickness I want.  &#xD;&#xA;&#xD;&#xA;When I try more masa mix, they turn out too thick, and when I use less masa mix, the edges split and they look like stars...&#xD;&#xA;&#xD;&#xA;I once saw a gal at a Mexican restaurant making tortillas on a big flat grill.  She got the mix, rolled in her hands, pressed them out and they were perfectly round and very tasty...  I'm not so focused here on the taste because mine taste good, but the shape...&#xD;&#xA;&#xD;&#xA;Still new to making tortillas and working with masa so any help would be great!" />
  <row Id="14121" PostHistoryTypeId="1" PostId="6948" RevisionGUID="c21691c3-0f6d-48ab-8141-bf0c2cc5cbc6" CreationDate="2010-09-07T23:55:06.550" UserId="215" Text="How to Get a Nice, Round Home-made Corn Tortilla" />
  <row Id="14122" PostHistoryTypeId="3" PostId="6948" RevisionGUID="c21691c3-0f6d-48ab-8141-bf0c2cc5cbc6" CreationDate="2010-09-07T23:55:06.550" UserId="215" Text="&lt;tortilla-press&gt;&lt;masa&gt;" />
  <row Id="14123" PostHistoryTypeId="2" PostId="6949" RevisionGUID="598f4c0c-e005-4b5f-b989-dbc0211a3720" CreationDate="2010-09-07T23:59:05.793" UserId="358" Text="My wife and I come from a long line of people who keep a stick of butter in the cupboard rather than the refrigerator.  Our grandma's did it, our mother's did, and we do too.  Even with just the two of us, it rarely lasts very long, but I'd say it may go as long as a week without refrigeration before it's all gone.  There have been times when I have told friends about this and they express concern due to the fact that butter is a &quot;dairy product&quot;.  They cannot comprehend not refrigerating it at all times.  &#xD;&#xA;&#xD;&#xA;What allows butter to stay perfectly tasty and edible, even after a week outside of the refrigerator, where milk, sour cream, or cheese would be foul in a day or less?" />
  <row Id="14124" PostHistoryTypeId="1" PostId="6949" RevisionGUID="598f4c0c-e005-4b5f-b989-dbc0211a3720" CreationDate="2010-09-07T23:59:05.793" UserId="358" Text="How does butter remain edible for so long without refrigeration?" />
  <row Id="14125" PostHistoryTypeId="3" PostId="6949" RevisionGUID="598f4c0c-e005-4b5f-b989-dbc0211a3720" CreationDate="2010-09-07T23:59:05.793" UserId="358" Text="&lt;storage-lifetime&gt;&lt;butter&gt;" />
  <row Id="14126" PostHistoryTypeId="2" PostId="6950" RevisionGUID="163e6c77-5f53-4632-8a92-4237d56695b9" CreationDate="2010-09-08T00:07:18.563" UserId="41" Text="Actually, the question should be *&quot;why do other dairy products spoil so fast?&quot;*&#xD;&#xA;&#xD;&#xA;If I remember correctly, the spoilage of milk is caused primarily by lactose, which breaks down into lactic acid over time due to the presence of [Lactobacillus][1] bacteria, which thrive in that environment.&#xD;&#xA;&#xD;&#xA;Butter is mostly fat, and fat does not go bad - lactose and sugars go bad.  That is also why cream lasts longer than whole milk, and whole milk lasts longer than skim milk.  It is also the reason why lactose-free milk seems to last forever - there's nothing to break down, nothing for the bacteria to feed on.&#xD;&#xA;&#xD;&#xA;When butter *does* go bad, it's generally not even for the same reason - it's simply due to oxidation which causes rancidity, similar to a typical vegetable oil.&#xD;&#xA;&#xD;&#xA;In short, butter lasts so long *with or without* refrigeration because proportionally speaking, it *doesn't* have as much of the lactose that causes other dairy products to go bad.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lactobacillus" />
  <row Id="14127" PostHistoryTypeId="2" PostId="6951" RevisionGUID="ce5bf73c-36ce-4c06-a65b-b577786c2cbe" CreationDate="2010-09-08T00:18:24.123" UserId="2095" Text="I roll them into a ball and use a cast iron press, similar to this one:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;I think the official name is a &quot;tortilladora&quot;. You can find them [online][2] or at restaurant/cooking stores for $10 to $20. &#xD;&#xA;&#xD;&#xA;I wouldn't worry too much about getting them perfectly round. Store-bought tortillas are perfectly round because they're made by a big machine. &#xD;&#xA;&#xD;&#xA;If you're still having problems with a press, I would look into a different recipe or maybe use more shortening/lard. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/U9atS.jpg&#xD;&#xA;  [2]: http://www.amazon.com/Imusa-Victoria-Tortilla-Press-2-Inch/dp/B00164VNYQ/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1283904981&amp;sr=8-1" />
  <row Id="14128" PostHistoryTypeId="5" PostId="6909" RevisionGUID="62faec59-dd76-495a-a923-b21de4c18c3c" CreationDate="2010-09-08T00:22:55.047" UserId="43" Comment="edited body; edited body" Text="it is perfectly safe to use stainless steel wool on a Vitreous enamel. I presume that the cast iron skillet has a Vitreous enamel finish.&#xD;&#xA;&#xD;&#xA;The reason is simple:&#xD;&#xA;Vitreous enamel is essentially a type of **ceramic** and has a **hardness** of around **5-6** on the [Mohs scale][2]. Steel has around **4-5** on the same scale. This means that generally, you can not damage it with the steel wool.&#xD;&#xA;Also no not confuse the &quot;**grit**&quot; of the steel wool with its **hardness** :P&#xD;&#xA;&#xD;&#xA;The only thing that will happen is that the enamel will get **very small scratches** and that things will stick a bit better in them. You can get rid of most of them with a good **polishing compound** if they disturb you to much.&#xD;&#xA;&#xD;&#xA;Personally I would advise you &quot;**not to need**&quot; to clean it with steel wool in the first place, but is something burned up badly and you do not have heavy cleaning agents nearby steel wool is an acceptable solution. &#xD;&#xA;&#xD;&#xA;If it is just for cleaning leftovers , usually soaking in soap water and a **hard plastic** brush does a very good job as well.&#xD;&#xA;&#xD;&#xA;Remember that even thou Vitreous enamel is very hard and durable it may be damaged by **overheating** or crack **if dropped**.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/2094/eric-goodwin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Mohs_scale_of_mineral_hardness" />
  <row Id="14129" PostHistoryTypeId="2" PostId="6952" RevisionGUID="4b6a5c4d-b5bd-478a-b519-e48cbb54397c" CreationDate="2010-09-08T00:41:05.053" UserId="177" Text="If I don't have Parchment Paper, can I substitute wax paper for baking recipe's.  What is the difference between the two?" />
  <row Id="14130" PostHistoryTypeId="1" PostId="6952" RevisionGUID="4b6a5c4d-b5bd-478a-b519-e48cbb54397c" CreationDate="2010-09-08T00:41:05.053" UserId="177" Text="Can I substitute Wax Paper for Parchment Paper as a lining?" />
  <row Id="14131" PostHistoryTypeId="3" PostId="6952" RevisionGUID="4b6a5c4d-b5bd-478a-b519-e48cbb54397c" CreationDate="2010-09-08T00:41:05.053" UserId="177" Text="&lt;cooking-techniques&gt;&lt;cooking&gt;&lt;parchment&gt;&lt;paper&gt;" />
  <row Id="14132" PostHistoryTypeId="2" PostId="6953" RevisionGUID="e6e78066-2808-4de1-ac0c-81af7dad49ff" CreationDate="2010-09-08T00:43:00.257" UserId="1963" Text="The biggest difference is that wax paper melts and smokes in the oven, specifically when the wax paper is exposed.&#xD;&#xA;&#xD;&#xA;If you cover it completely with batter, for example, you should be okay." />
  <row Id="14133" PostHistoryTypeId="5" PostId="6943" RevisionGUID="26b77397-be92-4ad1-a781-a35b19e56804" CreationDate="2010-09-08T00:43:32.377" UserId="364" Comment="Spelling: Calaphon --&gt; Calphalon" Text="We have Calphalon cookware and it seems, after 5 years, not to want to get clean.  Even the best scrubbing leaves kind of a hazy look on them.  Additionally, the exterior of our most used pan is darkly stained, kind of like a well-seasoned cast iron pan.  Is that okay, or do I need to clean it better too?" />
  <row Id="14134" PostHistoryTypeId="4" PostId="6943" RevisionGUID="26b77397-be92-4ad1-a781-a35b19e56804" CreationDate="2010-09-08T00:43:32.377" UserId="364" Comment="Spelling: Calaphon --&gt; Calphalon" Text="How can I clean dark pots (i.e. Calphalon)?" />
  <row Id="14135" PostHistoryTypeId="6" PostId="6127" RevisionGUID="d4c66137-9cad-4811-9db4-9b80076d3f6a" CreationDate="2010-09-08T00:47:44.597" UserId="364" Comment="edited tags" Text="&lt;preparation&gt;&lt;cleaning&gt;" />
  <row Id="14136" PostHistoryTypeId="6" PostId="2225" RevisionGUID="19185513-4389-4533-aadf-6f8f1ce89111" CreationDate="2010-09-08T00:49:32.050" UserId="364" Comment="Grammar - punctuation and a bit of clarity." Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;&lt;flour&gt;" />
  <row Id="14137" PostHistoryTypeId="5" PostId="2225" RevisionGUID="19185513-4389-4533-aadf-6f8f1ce89111" CreationDate="2010-09-08T00:49:32.050" UserId="364" Comment="Grammar - punctuation and a bit of clarity." Text="Are there tricks for baking thick and fluffy pita bread?&#xD;&#xA;&#xD;&#xA;The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side.  I would really love to be able to make thicker ones, like those common in the Middle East.&#xD;&#xA;" />
  <row Id="14138" PostHistoryTypeId="6" PostId="2295" RevisionGUID="6bd4d56a-39a6-4e91-808d-c76905f537c8" CreationDate="2010-09-08T00:51:31.220" UserId="364" Comment="edited tags" Text="&lt;sushi&gt;&lt;asian-cuisine&gt;&lt;shrimp&gt;" />
  <row Id="14139" PostHistoryTypeId="2" PostId="6954" RevisionGUID="4865a8eb-a98d-4097-b74a-147f379959ce" CreationDate="2010-09-08T00:52:32.030" UserId="177" Text="For convenience, I like to keep a variety of nuts on hand for cooking and baking. Is it possible to freeze nuts to keep them from going bad?  Walnuts, Almonds, Pecans in particular." />
  <row Id="14140" PostHistoryTypeId="1" PostId="6954" RevisionGUID="4865a8eb-a98d-4097-b74a-147f379959ce" CreationDate="2010-09-08T00:52:32.030" UserId="177" Text="Is it possible to freeze nuts to keep them from going bad?" />
  <row Id="14141" PostHistoryTypeId="3" PostId="6954" RevisionGUID="4865a8eb-a98d-4097-b74a-147f379959ce" CreationDate="2010-09-08T00:52:32.030" UserId="177" Text="&lt;freezing&gt;&lt;nuts&gt;" />
  <row Id="14142" PostHistoryTypeId="6" PostId="2353" RevisionGUID="36ec20b4-326f-4170-a1ef-9f1bf7838f92" CreationDate="2010-09-08T00:53:10.280" UserId="364" Comment="edited tags" Text="&lt;roast&gt;" />
  <row Id="14143" PostHistoryTypeId="6" PostId="2391" RevisionGUID="10cb2b8d-06da-4b81-954f-79b242e3cd1b" CreationDate="2010-09-08T00:53:28.327" UserId="364" Comment="edited tags" Text="&lt;onions&gt;&lt;caramelisation&gt;" />
  <row Id="14144" PostHistoryTypeId="2" PostId="6955" RevisionGUID="99779ed0-9680-4044-88ef-c4bba54c800c" CreationDate="2010-09-08T00:53:35.827" UserId="67" Text="As @MeltedPez mentioned -- melting.  (coincindence in the name?  I'm not sure)&#xD;&#xA;&#xD;&#xA;Specifically:&#xD;&#xA;&#xD;&#xA;* Waxed paper is wax-coated paper.&#xD;&#xA;* Parchment paper is silicone-coated paper.&#xD;&#xA;&#xD;&#xA;Waxed paper is basically a candle in sheet form -- it'll melt, it'll burn, and it'll make your food taste like you're eating crayons.  It'll start to melt near 350F / 175C.  Parchment should go up to 500F / 260C ... it might get a little crispy or char at the edges, but won't spontaneously combust.&#xD;&#xA;&#xD;&#xA;If you had to use something other than parchment, I'd go with 'release foil'." />
  <row Id="14145" PostHistoryTypeId="2" PostId="6956" RevisionGUID="2f9a3f6f-b6ca-474a-b5f7-165b019ff175" CreationDate="2010-09-08T00:55:49.003" UserId="67" Text="Yes.&#xD;&#xA;&#xD;&#xA;(do I need more of an answer than that?)&#xD;&#xA;&#xD;&#xA;Okay -- the issue is the fats doing rancid, and cold will help slow the process, but you should also try to get as much air out as possible." />
  <row Id="14146" PostHistoryTypeId="2" PostId="6957" RevisionGUID="9b2f8632-d4fa-4005-ae80-d804fa186122" CreationDate="2010-09-08T00:57:57.023" UserId="177" Text="What is the difference between a crock pot and slow cooker? One recipe may say to use a crock pot and another recipe may say to use the slow cooker. Are they interchangeable?" />
  <row Id="14147" PostHistoryTypeId="1" PostId="6957" RevisionGUID="9b2f8632-d4fa-4005-ae80-d804fa186122" CreationDate="2010-09-08T00:57:57.023" UserId="177" Text="What is the difference between a crock pot and slow cooker?" />
  <row Id="14148" PostHistoryTypeId="3" PostId="6957" RevisionGUID="9b2f8632-d4fa-4005-ae80-d804fa186122" CreationDate="2010-09-08T00:57:57.023" UserId="177" Text="&lt;slow-cooking&gt;&lt;pot&gt;&lt;crock&gt;" />
  <row Id="14149" PostHistoryTypeId="5" PostId="6863" RevisionGUID="57cd90c3-36cd-4c39-bd43-ba833aeae7d4" CreationDate="2010-09-08T01:03:25.980" UserId="364" Comment="Spelling: awhile --&gt; a while. When *not* part of a prepositional phrase, it can be left as a single word; however, it should be two words when it is part of a prep phrase, as in this case. " Text="I've got some popcorn that I've had for a while, and when I try to pop it, a lot of the kernels remain unpopped. Is there anything I can do to revive it, or does it go in the compost?" />
  <row Id="14150" PostHistoryTypeId="2" PostId="6958" RevisionGUID="d15199d2-3404-455c-9b29-fa84296cb77b" CreationDate="2010-09-08T01:05:11.337" UserId="67" Text="Crock-Pot is a brand name.  Slow cooker is the generic term.  &#xD;&#xA;&#xD;&#xA;It's like Klennex &amp; tissue or for the Brits, Hoover &amp; vaccuum." />
  <row Id="14151" PostHistoryTypeId="6" PostId="2353" RevisionGUID="43a682a6-7fc4-4751-b231-55adc185df95" CreationDate="2010-09-08T01:11:00.757" UserId="67" Comment="edited tags" Text="&lt;roast&gt;&lt;gravy&gt;" />
  <row Id="14152" PostHistoryTypeId="5" PostId="6950" RevisionGUID="be89fc70-0489-43c4-bcfd-5dd8f3271576" CreationDate="2010-09-08T01:11:58.907" UserId="41" Comment="added 120 characters in body" Text="Actually, the question should be *&quot;why do other dairy products spoil so fast?&quot;*&#xD;&#xA;&#xD;&#xA;If I remember correctly, the spoilage of milk is caused primarily by lactose, which breaks down into lactic acid over time due to the presence of [Lactobacillus][1] bacteria, which thrive in that environment.&#xD;&#xA;&#xD;&#xA;Butter is mostly fat, and fat does not go bad *(it does eventually, but not in the same way or at the same rate - see below)* - lactose and sugars together, on the other hand, go bad quite fast.  That is also why cream lasts longer than whole milk, and whole milk lasts longer than skim milk.  It is also the reason why lactose-free milk seems to last forever - there's nothing to break down, nothing for the bacteria to feed on.&#xD;&#xA;&#xD;&#xA;When butter *does* go bad, it's generally not even for the same reason - it's simply due to oxidation which causes rancidity, similar to a typical vegetable oil.&#xD;&#xA;&#xD;&#xA;In short, butter lasts so long *with or without* refrigeration because proportionally speaking, it *doesn't* have as much of the lactose that causes other dairy products to go bad.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lactobacillus" />
  <row Id="14153" PostHistoryTypeId="5" PostId="4414" RevisionGUID="41f3ea8a-dd77-4e56-a113-c09423a56c83" CreationDate="2010-09-08T01:15:38.603" UserId="364" Comment="Grammar: mostly punctuation issues." Text="Butchered meat is generally sterile except on its exterior.  (That doesn't mean parasite- or botulism-free, but it's a start.)&#xD;&#xA;&#xD;&#xA;Get the best quality you can from a source you trust.  Keep it at as low a temperature as possible, and don't expose it to warm air for more than the few minutes it takes to prepare.&#xD;&#xA;&#xD;&#xA;Cut with a clean knife on a clean surface. Put it right back into the fridge at a very low temp.&#xD;&#xA;&#xD;&#xA;Salt and acid, if you use them in your sauce, will provide some anti-bacterial benefits, but this is not foolproof.&#xD;&#xA;&#xD;&#xA;People all over the world eat raw meat, but it's best to start with small amounts and see how your system handles it.  If you're a child/pregnant/old/sick, it's much less of a good idea.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14154" PostHistoryTypeId="6" PostId="6644" RevisionGUID="7765bf15-a55a-4387-930e-855d9fe422ee" CreationDate="2010-09-08T01:19:55.550" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;chicken&gt;" />
  <row Id="14155" PostHistoryTypeId="6" PostId="6417" RevisionGUID="b3d5d4a5-db4a-45df-ae86-d5ae75a5c84f" CreationDate="2010-09-08T01:20:37.047" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;alkalinity&gt;" />
  <row Id="14156" PostHistoryTypeId="6" PostId="6408" RevisionGUID="a56207cf-cdf4-4e93-83ca-3855be99204a" CreationDate="2010-09-08T01:21:47.450" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;meat&gt;&lt;aging&gt;&lt;dry-aging&gt;" />
  <row Id="14157" PostHistoryTypeId="5" PostId="3348" RevisionGUID="2183365b-f833-4ac5-8d34-e45eb55b86f9" CreationDate="2010-09-08T01:25:19.280" UserId="364" Comment="Grammar: punctuation corrections" Text="I've been testing brines (something I didn't know about until I read it here :). So I brined (sugar, salt, and some herbs) a handful of pork loins (chops without bones, more or less) and then put it on a pan at medium heat.&#xD;&#xA;&#xD;&#xA;Thing is, after it was done, the pork had a bit of a sour taste which I could not attribute to any seasoning I put in it. The meat was relatively fresh (bought on Saturday and kept in the fridge).&#xD;&#xA;&#xD;&#xA;This has happened to me before, so I guess the brining's unrelated. Also, it doesn't always happen; sometimes the loins have that bit of a sour taste, and sometimes they don't. &#xD;&#xA;&#xD;&#xA;The taste is similar to having added a bit of lemon shavings to the concoction.&#xD;&#xA;&#xD;&#xA;So, what's the possible cause? Meat quality? Something related to the way of cooking them?&#xD;&#xA;&#xD;&#xA;The only thing that I can think of being possibly related is that I filled the pan with meat, with no spaces between pieces of loin (I didn't want to cook half first and half second).&#xD;&#xA;&#xD;&#xA;Ideas?" />
  <row Id="14158" PostHistoryTypeId="6" PostId="3348" RevisionGUID="2183365b-f833-4ac5-8d34-e45eb55b86f9" CreationDate="2010-09-08T01:25:19.280" UserId="364" Comment="Grammar: punctuation corrections" Text="&lt;pork&gt;&lt;sour&gt;" />
  <row Id="14159" PostHistoryTypeId="2" PostId="6959" RevisionGUID="b79d69ea-a5e5-456a-99e4-e4cec17afb73" CreationDate="2010-09-08T01:25:58.250" UserId="41" Comment="added 209 characters in body" Text="The meaning of this tag is very vague and using it will probably not help to get your question answered quickly.  Please tag with the *specific* technique instead, such as `[baking]`, `[frying]`, `[steaming]`." />
  <row Id="14160" PostHistoryTypeId="2" PostId="6960" RevisionGUID="19f7fc4a-b98b-4ba5-a91c-fb35f832e062" CreationDate="2010-09-08T01:25:58.250" UserId="41" Comment="deleted 6 characters in body; deleted 176 characters in body; added 34 characters in body" Text="This tag is vague and not very useful.  Please do not use it." />
  <row Id="14161" PostHistoryTypeId="6" PostId="3348" RevisionGUID="c94e16b1-5f26-432c-9d51-0e5dbcafc27b" CreationDate="2010-09-08T01:26:14.410" UserId="364" Comment="edited tags" Text="&lt;pork&gt;" />
  <row Id="14162" PostHistoryTypeId="5" PostId="6756" RevisionGUID="ff198dd8-42fd-4c99-95f8-610747d831f0" CreationDate="2010-09-08T01:28:15.593" UserId="41" Comment="added 209 characters in body" Text="The meaning of this tag is very vague and using it will probably not help to get your question answered quickly.  Please tag with the *specific* technique instead, such as `[baking]`, `[frying]`, `[steaming]`." />
  <row Id="14163" PostHistoryTypeId="5" PostId="6757" RevisionGUID="15457282-e5cb-4e2b-8072-404ce5217bad" CreationDate="2010-09-08T01:28:15.827" UserId="41" Comment="added 25 characters in body" Text="This tag is vague and not very useful.  Please do not use it." />
  <row Id="14164" PostHistoryTypeId="6" PostId="3361" RevisionGUID="dfd6e9d5-c837-42f5-b57e-6dd54043e304" CreationDate="2010-09-08T01:28:31.067" UserId="364" Comment="edited tags" Text="&lt;pasta&gt;&lt;microwave&gt;" />
  <row Id="14165" PostHistoryTypeId="6" PostId="714" RevisionGUID="b19508d2-b9a0-4a51-8d8b-b683b409929b" CreationDate="2010-09-08T01:29:32.110" UserId="364" Comment="edited tags" Text="&lt;eggs&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="14166" PostHistoryTypeId="2" PostId="6961" RevisionGUID="2ab36f6d-dca9-4cd9-90d1-023a5f4e4e76" CreationDate="2010-09-08T01:59:52.157" UserId="1393" Text="The reason the fat goes rancid slowly is that it is mostly saturated. Saturated fats are much less susceptible to oxidation (and therefore rancidity) than polyunsaturated ones. Same reason that pure lard is shelf stable." />
  <row Id="14167" PostHistoryTypeId="5" PostId="6959" RevisionGUID="2506ecc3-cb63-4fa6-94bb-6499f90e368b" CreationDate="2010-09-08T02:10:23.763" UserId="60" Comment="added 1 characters in body" Text="The meaning of this tag is very vague and using it will probably not help to get your question answered quickly.  Please tag with the *specific* technique instead, such as: `[baking]`, `[frying]`, `[steaming]`." />
  <row Id="14168" PostHistoryTypeId="5" PostId="6943" RevisionGUID="1f3de9a6-f696-4094-959d-c010ed70e0fb" CreationDate="2010-09-08T03:17:12.923" UserId="2299" Comment="add non-stick" Text="We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean.  Even the best scrubbing leaves kind of a hazy look on them.  Additionally, the exterior of our most used pan is darkly stained, kind of like a well-seasoned cast iron pan.  Is that okay, or do I need to clean it better too?" />
  <row Id="14169" PostHistoryTypeId="4" PostId="6943" RevisionGUID="1f3de9a6-f696-4094-959d-c010ed70e0fb" CreationDate="2010-09-08T03:17:12.923" UserId="2299" Comment="add non-stick" Text="How can I clean dark non-stick pots (i.e. Calphalon)?" />
  <row Id="14170" PostHistoryTypeId="2" PostId="6962" RevisionGUID="84db09a8-14a3-4ef2-b36e-f3acefe89672" CreationDate="2010-09-08T03:31:08.147" UserId="486" Text="A sieve and forcing through the food with a spoon will work." />
  <row Id="14171" PostHistoryTypeId="2" PostId="6963" RevisionGUID="cfc20a9f-70af-4f9a-9d25-678ce53aae2c" CreationDate="2010-09-08T03:41:08.117" UserId="285" Text="I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early they get mushy and flavorless, but if I wait until too late they don’t cook at all.&#xD;&#xA;&#xD;&#xA;When is the best time to add vegetables to a pot of rice or the rice cooker?" />
  <row Id="14172" PostHistoryTypeId="1" PostId="6963" RevisionGUID="cfc20a9f-70af-4f9a-9d25-678ce53aae2c" CreationDate="2010-09-08T03:41:08.117" UserId="285" Text="When to add diced vegetables when cooking rice" />
  <row Id="14173" PostHistoryTypeId="3" PostId="6963" RevisionGUID="cfc20a9f-70af-4f9a-9d25-678ce53aae2c" CreationDate="2010-09-08T03:41:08.117" UserId="285" Text="&lt;rice&gt;&lt;timing&gt;" />
  <row Id="14174" PostHistoryTypeId="2" PostId="6964" RevisionGUID="db946771-2540-4ba8-a185-e1b6b76ebebd" CreationDate="2010-09-08T03:57:01.473" UserId="2125" Text="I've seen different videos on how to make a perfect cup of mate. After putting loose tea in the gourd, some people cover the gourd and shake it upside down, some people shake it on its side, some people don't shake it at all. This is all in an effort to move the smaller bits (after you've right the gourd back up) to the top, so that when you insert the bombilla (metal straw with tiny holes at the bottom), the smaller bits won't be sucked up.&#xD;&#xA;&#xD;&#xA;What is the proper way?" />
  <row Id="14175" PostHistoryTypeId="1" PostId="6964" RevisionGUID="db946771-2540-4ba8-a185-e1b6b76ebebd" CreationDate="2010-09-08T03:57:01.473" UserId="2125" Text="What is the proper way to make a cup of mate?" />
  <row Id="14176" PostHistoryTypeId="3" PostId="6964" RevisionGUID="db946771-2540-4ba8-a185-e1b6b76ebebd" CreationDate="2010-09-08T03:57:01.473" UserId="2125" Text="&lt;preparation&gt;&lt;tea&gt;" />
  <row Id="14177" PostHistoryTypeId="6" PostId="6943" RevisionGUID="26f49e7c-db0d-48d6-bc38-6fa6f953606e" CreationDate="2010-09-08T04:03:26.770" UserId="86" Comment="edited tags" Text="&lt;cleaning&gt;&lt;cookware&gt;&lt;non-stick&gt;&lt;aluminum-cookware&gt;" />
  <row Id="14178" PostHistoryTypeId="6" PostId="6964" RevisionGUID="2f7548c3-e714-4e6b-bed1-83e4381dd9eb" CreationDate="2010-09-08T04:10:56.350" UserId="86" Comment="edited tags" Text="&lt;preparation&gt;&lt;drinks&gt;&lt;tea&gt;&lt;mate&gt;" />
  <row Id="14179" PostHistoryTypeId="2" PostId="6965" RevisionGUID="f44d40ba-bfb6-4d2d-93ae-161491b29cd6" CreationDate="2010-09-08T04:31:50.523" UserId="1393" Text="It depends a lot on the vegetable. For frozen peas, I add them just when the cycle finishes; fold them in and close the pot, and 3 minutes later they are steamed to perfection. For a harder vegetable, like a raw carrot, or one where you want more breakdown, like onion, add it at the beginning. &#xD;&#xA;&#xD;&#xA;You don't really want to open the rice cooker a bunch of times during the cycle as it loses steam and may affect your results, but if you have vegetables that you feel need something in between, I wouldn't hesitate to open it once, midway through." />
  <row Id="14180" PostHistoryTypeId="6" PostId="2564" RevisionGUID="41db4a32-ecec-489f-8397-1826b28a4ed4" CreationDate="2010-09-08T04:57:22.720" UserId="60" Comment="edited tags" Text="&lt;cookware&gt;&lt;non-stick&gt;&lt;maintenance&gt;" />
  <row Id="14181" PostHistoryTypeId="6" PostId="2564" RevisionGUID="16c94db0-4cff-4ae9-a9ac-538e07df45de" CreationDate="2010-09-08T04:58:40.267" UserId="60" Comment="edited tags" Text="&lt;cleaning&gt;&lt;cookware&gt;&lt;non-stick&gt;&lt;maintenance&gt;" />
  <row Id="14182" PostHistoryTypeId="2" PostId="6966" RevisionGUID="82e96511-e85e-45ec-b84d-140007cf3fae" CreationDate="2010-09-08T05:27:49.070" UserId="1304" Text="In a first-season episode of the US TV show _Kitchen Nightmares_, the well-known chef Gordon Ramsay states that there's a &quot;big difference [in] taste and flavor&quot; between Maine lobsters and Canadian lobsters.  He gets into an argument about it with a restaurant owner who claims that they're really no different.  (If you're in the US, there's free video of the argument in question [here, from hulu](http://www.hulu.com/watch/36715/kitchen-nightmares-black-pearl#s-p2-n1-so-i0); start at about 16:33.)&#xD;&#xA;&#xD;&#xA;Admittedly, I don't know whether Maine lobstering waters and Canadian lobstering waters border each other, though Maine waters and Canadian waters certainly do.  And Gordon Ramsay owns more Michelin stars than I own plates, so he's clearly the expert.  But I also find it hard to dismiss the owner's points &amp;#8212; if they're true &amp;#8212; that both lobster types are the same species (_Homarus americanus_), and come from the same North Atlantic waters.&#xD;&#xA;&#xD;&#xA;So, what is the cause of the difference in taste/flavor/quality between Maine lobsters and Canadian lobsters?" />
  <row Id="14183" PostHistoryTypeId="1" PostId="6966" RevisionGUID="82e96511-e85e-45ec-b84d-140007cf3fae" CreationDate="2010-09-08T05:27:49.070" UserId="1304" Text="What causes the difference between Maine and Canadian lobsters?" />
  <row Id="14184" PostHistoryTypeId="3" PostId="6966" RevisionGUID="82e96511-e85e-45ec-b84d-140007cf3fae" CreationDate="2010-09-08T05:27:49.070" UserId="1304" Text="&lt;lobster&gt;" />
  <row Id="14185" PostHistoryTypeId="2" PostId="6967" RevisionGUID="868aefee-146b-429e-a2b7-96036d4b902c" CreationDate="2010-09-08T08:58:53.003" UserId="2402" Text="I had the same problem. I switched to stainless steel pans. I make a non-stick layer by heating some oil in it and cleaning it with salt and paper. Then the pan is ready for use. One advantage is that I can use any ustensils without risk. Some people only clean this kind of pan with salt and paper, so that the non stick layer gets stronger after every use." />
  <row Id="14186" PostHistoryTypeId="2" PostId="6968" RevisionGUID="a2a3d491-fd2f-4808-863a-239c161613a2" CreationDate="2010-09-08T09:01:41.657" UserId="2402" Text="You can cook diced vegetable separately and add them in the rice just before serving." />
  <row Id="14187" PostHistoryTypeId="5" PostId="6964" RevisionGUID="0cc28c2a-a7fc-452e-9869-f50da02acf65" CreationDate="2010-09-08T09:20:27.020" UserId="210" Comment="added link to mate on wikipedia" Text="I've seen different videos on how to make a perfect cup of [mate][1]. After putting loose tea in the gourd, some people cover the gourd and shake it upside down, some people shake it on its side, some people don't shake it at all. This is all in an effort to move the smaller bits (after you've right the gourd back up) to the top, so that when you insert the bombilla (metal straw with tiny holes at the bottom), the smaller bits won't be sucked up.&#xD;&#xA;&#xD;&#xA;What is the proper way?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mate_(beverage)" />
  <row Id="14188" PostHistoryTypeId="2" PostId="6969" RevisionGUID="f505660f-0526-450f-9a5b-2a855d220ce6" CreationDate="2010-09-08T09:26:13.847" UserId="210" Text="" />
  <row Id="14189" PostHistoryTypeId="2" PostId="6970" RevisionGUID="64339655-4403-4896-b454-c189edbc7a49" CreationDate="2010-09-08T09:26:13.847" UserId="210" Text="This tag is for questions about eggs and egg based foods." />
  <row Id="14190" PostHistoryTypeId="2" PostId="6971" RevisionGUID="2e53d281-3209-43e5-a3c7-be0aeef451e4" CreationDate="2010-09-08T10:26:51.727" UserId="624" Text="The propper way:&#xD;&#xA;&#xD;&#xA;1) Put the bombila into the gourd.&#xD;&#xA;&#xD;&#xA;2) Put the mate in the gourd.&#xD;&#xA;&#xD;&#xA;3) Invert, shake vigorously, revert.&#xD;&#xA;&#xD;&#xA;4) Add a small amount of cold water (this isn't necessary--as I understand, this step helps to keep from burning the mate, which can also be accomplished by using water under 180*F), wait for a few minutes, until the mate absorbs the water.&#xD;&#xA;&#xD;&#xA;5) Add hot water, drink.&#xD;&#xA;&#xD;&#xA;6) Repeat step 5.&#xD;&#xA;&#xD;&#xA;Don't move the bombila while drinking, as this will cause you to stir up little bits. Inverting and shaking isn't necessary if the mate is of high quality (low dust). You can make mate to low dust by putting it in a metal sieve and shaking. Save the dust and small leaves that fall out--they can be used to brew mate in a coffee pot.&#xD;&#xA;&#xD;&#xA;It is also worth noting that you can brew mate in a coffee pot or a french press and achieve similar results, although the resulting beverage isn't quite the same as drinking from the bombila." />
  <row Id="14191" PostHistoryTypeId="5" PostId="6971" RevisionGUID="987c884f-99b1-411d-8a4f-51fd9312ca55" CreationDate="2010-09-08T10:29:31.870" UserId="210" Comment="fixed spelling" Text="The proper way:&#xD;&#xA;&#xD;&#xA;1) Put the bombila into the gourd.&#xD;&#xA;&#xD;&#xA;2) Put the mate in the gourd.&#xD;&#xA;&#xD;&#xA;3) Invert, shake vigorously, revert.&#xD;&#xA;&#xD;&#xA;4) Add a small amount of cold water (this isn't necessary--as I understand, this step helps to keep from burning the mate, which can also be accomplished by using water under 180*F), wait for a few minutes, until the mate absorbs the water.&#xD;&#xA;&#xD;&#xA;5) Add hot water, drink.&#xD;&#xA;&#xD;&#xA;6) Repeat step 5.&#xD;&#xA;&#xD;&#xA;Don't move the bombila while drinking, as this will cause you to stir up little bits. Inverting and shaking isn't necessary if the mate is of high quality (low dust). You can make mate to low dust by putting it in a metal sieve and shaking. Save the dust and small leaves that fall out--they can be used to brew mate in a coffee pot.&#xD;&#xA;&#xD;&#xA;It is also worth noting that you can brew mate in a coffee pot or a french press and achieve similar results, although the resulting beverage isn't quite the same as drinking from the bombila." />
  <row Id="14192" PostHistoryTypeId="5" PostId="6958" RevisionGUID="ebc24c85-e44f-4fb6-b95c-b2278d65d888" CreationDate="2010-09-08T10:30:37.623" UserId="210" Comment="edited body" Text="Crock-Pot is a brand name.  Slow cooker is the generic term.  &#xD;&#xA;&#xD;&#xA;It's like Kleenex &amp; tissue or for the Brits, Hoover &amp; vaccuum." />
  <row Id="14193" PostHistoryTypeId="5" PostId="6956" RevisionGUID="e1c06086-825f-4dc5-a436-094d73becd98" CreationDate="2010-09-08T10:31:16.903" UserId="210" Comment="edited body" Text="Yes.&#xD;&#xA;&#xD;&#xA;(do I need more of an answer than that?)&#xD;&#xA;&#xD;&#xA;Okay -- the issue is the fats going rancid, and cold will help slow the process, but you should also try to get as much air out as possible." />
  <row Id="14194" PostHistoryTypeId="2" PostId="6972" RevisionGUID="9bde975b-a2e4-4b8d-a03b-fd75b12ca5ce" CreationDate="2010-09-08T10:31:26.700" UserId="2010" Text="I'm no expert in lobster but all sorts of things can effect the quality of produce even if its the same variety.&#xD;&#xA;&#xD;&#xA;Things like diet, water temperature and water quality could easily cause differences between 2 otherwise identical things.&#xD;&#xA;&#xD;&#xA;There could also be differences in how they are fished/managed by the 2 nations.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14195" PostHistoryTypeId="2" PostId="6973" RevisionGUID="d14edb60-0c31-4075-ad52-115e25e8f8e4" CreationDate="2010-09-08T10:33:41.750" UserDisplayName="daniel" Text="Ferran Adria sells a variety of thickeners, it's possible that one may fit your needs. www.albertyferranadria.com" />
  <row Id="14196" PostHistoryTypeId="5" PostId="6958" RevisionGUID="50fd3a43-e113-40d8-8b14-6773e0aec04d" CreationDate="2010-09-08T10:35:38.847" UserId="1236" Comment="spelling" Text="Crock-Pot is a brand name.  Slow cooker is the generic term.  &#xD;&#xA;&#xD;&#xA;It's like Kleenex &amp; tissue or for the Brits, Hoover &amp; vacuum." />
  <row Id="14197" PostHistoryTypeId="5" PostId="6970" RevisionGUID="31b3b668-4dcc-4c05-994e-93c711c7be88" CreationDate="2010-09-08T10:37:24.240" UserId="210" Comment="added 32 characters in body" Text="This tag is for questions about eggs and egg based foods or egg substitutions in recipes." />
  <row Id="14198" PostHistoryTypeId="2" PostId="6974" RevisionGUID="7f2db3f8-372d-4b66-86b2-c6261dc30981" CreationDate="2010-09-08T12:40:47.680" UserId="2094" Text="It's not quite as effective as xanthan gum but I find arrowroot flour works wonders.  You can also try locust bean gum or psyllium husk (soak it in water before mixing so that it can dissolve)&#xD;&#xA;&#xD;&#xA;Those are more starchey than the gums and are meant to be mixed with amaranth, rice, quinoa, or other more coarse flours it gives you that same &quot;slimey&quot; start that hold the bubbles as the bread cooks. That's generally gone by the time it's cooked.&#xD;&#xA;&#xD;&#xA;When you're using guar gum, try to keep the quantity down to about 1% by weight of the dry ingredients. Also give it time to fully hydrate before adding the rest of the ingredients.  I normally mix mine in dry with the flour and then add milk or water to get things wet and then leave it for a couple minutes before continuing.&#xD;&#xA;&#xD;&#xA;If the gum (or even the arrowroot flour) is properly hydrated it will be more effective in baking.  Plus you can use less liquid overall which is good because it's easy to overdo the liquid in GF bread." />
  <row Id="14199" PostHistoryTypeId="2" PostId="6975" RevisionGUID="4b2ff0d5-f42d-451c-a2f4-c0c1e11faa7f" CreationDate="2010-09-08T13:05:21.627" UserId="1546" Text="I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion.&#xD;&#xA;&#xD;&#xA;At first I thought it was due to mixing rice and wheat, then thought it was due to the different temperatures. Whatever the reason, I still want to make something that combines both, something that could be considered pizza and that could also be considered sushi. Is it possible?&#xD;&#xA;" />
  <row Id="14200" PostHistoryTypeId="1" PostId="6975" RevisionGUID="4b2ff0d5-f42d-451c-a2f4-c0c1e11faa7f" CreationDate="2010-09-08T13:05:21.627" UserId="1546" Text="Is it possible to have sushi pizza?" />
  <row Id="14201" PostHistoryTypeId="3" PostId="6975" RevisionGUID="4b2ff0d5-f42d-451c-a2f4-c0c1e11faa7f" CreationDate="2010-09-08T13:05:21.627" UserId="1546" Text="&lt;pizza&gt;&lt;sushi&gt;" />
  <row Id="14202" PostHistoryTypeId="2" PostId="6976" RevisionGUID="9c6a320b-49aa-4354-a840-ff6b30301395" CreationDate="2010-09-08T13:10:21.293" UserId="1148" Text="First of all, Ramsay was primarily concerned that they were advertising Maine Lobsters and selling Nova Scotia Lobsters.  He actually didn't comment on the flavour.  &#xD;&#xA;&#xD;&#xA;I've searched about 20 web pages (nothing authoritative) and the consensus is that the colder the water, the better the lobster.  &#xD;&#xA;&#xD;&#xA;But, the waters off of Maine are fed by the Labrador current, which is the same water that flows past New Brunswick, PEI and Nova Scotia.&#xD;&#xA;&#xD;&#xA;If there is a temperature difference, it is likely not very significant, and any effect it would have on flavour is minimal at best. " />
  <row Id="14203" PostHistoryTypeId="2" PostId="6977" RevisionGUID="f999f1a7-a932-449e-8ffa-fb403fe3ef81" CreationDate="2010-09-08T13:10:43.377" UserId="1575" Text="Circular bed of sticky sushi rice, topped with a drizzle of spicy mayo as the sauce and chunks of sashimi. cut into pizza slices." />
  <row Id="14204" PostHistoryTypeId="2" PostId="6978" RevisionGUID="30502a13-cd02-4608-a1f7-bcb5f19ad95e" CreationDate="2010-09-08T13:10:51.053" UserId="53" Text="I dont know how &quot;proper&quot; this is but here goes&#xD;&#xA;&#xD;&#xA;By my understanding there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness&#xD;&#xA;&#xD;&#xA;You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned comes from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.&#xD;&#xA;&#xD;&#xA;The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier)." />
  <row Id="14205" PostHistoryTypeId="2" PostId="6979" RevisionGUID="3a1a378f-71d6-49dc-a114-dd8927a7f9bf" CreationDate="2010-09-08T13:12:41.977" UserId="1148" Text="Remove the Thorax shell (the saddle shaped one over the main body).  Then you can take each leg off by gently wiggling and pulling.  There's a nice piece of meat where the leg comes out of the body.&#xD;&#xA;&#xD;&#xA;Then you suck the meat out of the leg." />
  <row Id="14206" PostHistoryTypeId="2" PostId="6980" RevisionGUID="4f564498-25cb-4155-8c34-043d9587bf3a" CreationDate="2010-09-08T13:25:12.670" UserId="15" Text="One way to use peppers without bearing the brunt of the burn is to saute some in oil, discard the pepper and utilize the oil. Doing this, as with paprika, will alter and roast the flavor, changing it somewhat. Whether that is good or bad is for you to decide (although you can of course use a lower heat to roast it less). However, if you discard the pepper and keep the oil you will keep some of the flavor but it will be mostly just the heat.&#xD;&#xA;&#xD;&#xA;A better way is to **counterbalance the heat with complements and supplements**. It will buffer, but also allow you to make the most use of capsaicin neutralizing agents while preserving flavor.&#xD;&#xA;&#xD;&#xA;Incorporating nice fatty elements in the dish is a good way of introducing a **complementary** element that reduces the heat and allows the mouth to have ammo to dissolve the oils. It could be milk, butter, or bacon but fats will absorb the heat.&#xD;&#xA;&#xD;&#xA;A **supplementary** element would be one that augments the flavor into a wheel so the heat isn't completely out of balance and the flavor of the pepper comes through more. For instance, if you look at good habanero hot sauces, they typically have citrus fruit concentrates in them. Whether you use orange, mango, lemon these elements assist in bringing out the fruity quality of the habanero. Supplements come in pairs though, so you add a nice bright flavor (i.e. orange concentrate) and a sweet (i.e. brown sugar, or jaggery*). &#xD;&#xA;&#xD;&#xA;Instead of washing out the heat, and the flavor/character of the pepper too, I have found in making food that it is ideal to balance it out instead with complements and supplements. I would recommend looking into my [post on making chili for further context][1]**.&#xD;&#xA;&#xD;&#xA;thanks @stephennmcdonald(*)&#xD;&#xA;&#xD;&#xA;sorry im not trying to be too self referential, a lot of people dropped good comments (**)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5656/help-with-a-chili-recipe-need-help-on-fruit-sweet-selection&#xD;&#xA;" />
  <row Id="14207" PostHistoryTypeId="2" PostId="6981" RevisionGUID="d6dc8984-378b-443c-b364-cc33cce492d5" CreationDate="2010-09-08T13:29:16.030" UserId="22" Text="The taste (that isn't heat) is primarily in the skin; most of the heat is in the pith and seeds. Remove the inside and you have the taste without the heat." />
  <row Id="14208" PostHistoryTypeId="5" PostId="6695" RevisionGUID="f279214b-d14d-46cf-9319-08eaeef52287" CreationDate="2010-09-08T13:35:35.507" UserId="1148" Comment="added 241 characters in body; added 106 characters in body" Text="Or, &quot;What is a microwave actually GOOD at cooking?&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Edit: This is not about saving labour. It's about a microwave being a unique and interesting cooking method, that has to be good for something.&#xD;&#xA;&#xD;&#xA;I'm not interested in &quot;Almost as good&quot;  I'm interested in indistinguishable or better.&#xD;&#xA;&#xD;&#xA;Part of that indistinguishable could, of course, be labour saving, as in pre-cooking a baked potato.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="14209" PostHistoryTypeId="6" PostId="6106" RevisionGUID="19ff21a1-ce8f-4b46-963b-a17b6482428e" CreationDate="2010-09-08T13:37:22.410" UserId="364" Comment="edited tags" Text="&lt;beans&gt;&lt;chickpeas&gt;" />
  <row Id="14210" PostHistoryTypeId="2" PostId="6982" RevisionGUID="aa51ef26-967c-4a19-94bf-90bb22f93242" CreationDate="2010-09-08T13:54:36.417" UserId="1805" Text="I've found that the julienne cut is an important subject when talking about knife skills, but in my recipes (from books, internet etc.) I've never found a suggestion to make a julienne cut.&#xD;&#xA;&#xD;&#xA;Which are the applications of a julienne cut? It's just decorative stuff? " />
  <row Id="14211" PostHistoryTypeId="1" PostId="6982" RevisionGUID="aa51ef26-967c-4a19-94bf-90bb22f93242" CreationDate="2010-09-08T13:54:36.417" UserId="1805" Text="Julienne applications" />
  <row Id="14212" PostHistoryTypeId="3" PostId="6982" RevisionGUID="aa51ef26-967c-4a19-94bf-90bb22f93242" CreationDate="2010-09-08T13:54:36.417" UserId="1805" Text="&lt;cutting&gt;" />
  <row Id="14213" PostHistoryTypeId="16" PostId="6982" RevisionGUID="aa51ef26-967c-4a19-94bf-90bb22f93242" CreationDate="2010-09-08T13:54:36.417" UserId="1805" />
  <row Id="14214" PostHistoryTypeId="2" PostId="6983" RevisionGUID="1d7b4b08-4286-44b0-b088-29176d2b3c99" CreationDate="2010-09-08T14:03:05.343" UserId="2156" Text="I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome.  We make a lot of margaritas, but always with pre-made mixes.  I tried one recipe to make one from scratch, and it was HORRIBLE.  What is the correct recipe for a margarita?" />
  <row Id="14215" PostHistoryTypeId="1" PostId="6983" RevisionGUID="1d7b4b08-4286-44b0-b088-29176d2b3c99" CreationDate="2010-09-08T14:03:05.343" UserId="2156" Text="What is the correct recipe for a margarita?" />
  <row Id="14216" PostHistoryTypeId="3" PostId="6983" RevisionGUID="1d7b4b08-4286-44b0-b088-29176d2b3c99" CreationDate="2010-09-08T14:03:05.343" UserId="2156" Text="&lt;ingredients&gt;&lt;recipe&gt;&lt;alcohol&gt;" />
  <row Id="14217" PostHistoryTypeId="2" PostId="6984" RevisionGUID="ee09289b-f9c7-4118-ae29-639384754e65" CreationDate="2010-09-08T14:05:51.907" UserId="218" Text="My favorite ratio is the simple 2:1:1&#xD;&#xA;(2 parts tequila,&#xD;&#xA;1 part triple sec,&#xD;&#xA;1 part lime)&#xD;&#xA;&#xD;&#xA;The &quot;official&quot; ratio is 7:4:3, but that's more geared toward a crowd.&#xD;&#xA;&#xD;&#xA;What I'd recommend is doing 2:1 and then adding lime until it tastes right. You can buy a sweetened lime syrup in the store, if you like the extra sugar." />
  <row Id="14218" PostHistoryTypeId="2" PostId="6985" RevisionGUID="8cd71aa0-3eeb-4567-bd86-26e5b040625e" CreationDate="2010-09-08T14:07:30.573" UserId="2047" Text="You probably are used to having a lot of sugar in your mixes. Use lime-ade instead of lime juice, or add some simple syrup. Adding orange juice also helps. Of course, this isn't &quot;traditional&quot;, but you'll probably like it better." />
  <row Id="14219" PostHistoryTypeId="2" PostId="6986" RevisionGUID="24f26ca4-91cd-4b4b-a8c6-bcce6fe87541" CreationDate="2010-09-08T14:08:18.797" UserId="210" Text="I'm not saying its right, but [it at least seems possible][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.japanprobe.com/2010/03/07/sushi-pizza/" />
  <row Id="14220" PostHistoryTypeId="10" PostId="6983" RevisionGUID="d7079d57-e4e7-4555-974f-612aa17fc44a" CreationDate="2010-09-08T14:09:13.207" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14222" PostHistoryTypeId="2" PostId="6987" RevisionGUID="3720ba88-3e78-4ac5-bf12-42865541306e" CreationDate="2010-09-08T14:36:01.973" UserId="210" Text="I find the julienne cuts work best in stir fries eaten with noodles as all the elements are long and thin and this seems to make them mix better.&#xD;&#xA;&#xD;&#xA;but this might just be my imagination wanting it to be better..." />
  <row Id="14223" PostHistoryTypeId="16" PostId="6987" RevisionGUID="3720ba88-3e78-4ac5-bf12-42865541306e" CreationDate="2010-09-08T14:36:01.973" UserId="-1" />
  <row Id="14224" PostHistoryTypeId="6" PostId="6966" RevisionGUID="69d317d2-d099-4c70-8e2c-c96c7a5176c1" CreationDate="2010-09-08T14:41:24.527" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;lobster&gt;" />
  <row Id="14225" PostHistoryTypeId="2" PostId="6988" RevisionGUID="ff982ef9-bc90-4ecc-a663-dd92885083a6" CreationDate="2010-09-08T14:53:35.360" UserId="1434" Text="I frequent the Vancouver sushi scene and can't say I see this very often if ever.  It seems it does exist though, primarily on the east coast.&#xD;&#xA;&#xD;&#xA;[Wikipedia even has an article][1], which is proof that it does, in fact, exist. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sushi_Pizza" />
  <row Id="14226" PostHistoryTypeId="5" PostId="6952" RevisionGUID="3d2900ac-d019-45a8-8e8a-b682268b0f72" CreationDate="2010-09-08T14:53:44.283" UserId="67" Comment="fixed apostrophe" Text="If I don't have Parchment Paper, can I substitute wax paper for baking recipes.  What is the difference between the two?" />
  <row Id="14227" PostHistoryTypeId="6" PostId="6952" RevisionGUID="c28dcf05-560b-44b5-b93b-5ae66f254feb" CreationDate="2010-09-08T15:07:22.307" UserId="41" Comment="edited tags" Text="&lt;baking&gt;" />
  <row Id="14228" PostHistoryTypeId="5" PostId="6952" RevisionGUID="60a0a522-1ee8-4cf5-be2a-12da36102342" CreationDate="2010-09-08T15:10:09.900" UserId="210" Comment="freed some capital letters" Text="If I don't have parchment paper, can I substitute wax paper for baking recipes.  What is the difference between the two?" />
  <row Id="14229" PostHistoryTypeId="4" PostId="6952" RevisionGUID="60a0a522-1ee8-4cf5-be2a-12da36102342" CreationDate="2010-09-08T15:10:09.900" UserId="210" Comment="freed some capital letters" Text="Can I substitute wax paper for parchment paper as a lining?" />
  <row Id="14230" PostHistoryTypeId="2" PostId="6989" RevisionGUID="7836f3dd-2b08-4bd2-bc0d-85993a2cd9fd" CreationDate="2010-09-08T15:11:34.653" UserId="67" Text="I don't know if I'd consider the cut I use for stir fries to be a jullienne, as I tend to make 'em a little larger, as I like a little bite left in my vegetables.  (I consider julienne to be at most 1/10 of an inch / 2.5mm across ... I cut my carrots for stir fries at maybe 5mm across)&#xD;&#xA;&#xD;&#xA;I tend to julienne when adding vegetables to cole slaw-like salads  (or even apples and other firm-fleshed fruits).&#xD;&#xA;&#xD;&#xA;If you like really crispy fried potatoes, you can julienne the potato before frying to make 'matchstick potatoes'.&#xD;&#xA;&#xD;&#xA;Many professional chefs will have a mandoline, and so if they're preparing large amounts of something, they'll use that, rather than a knife.  (and you can get longer strips that way ... the full way down a large zucchini or long cucumber, which would be difficult with even a long knife).&#xD;&#xA;&#xD;&#xA;Julienne is also just a step before finely diced items, so technically, I'll pass through that phase when cutting up carrots for mirepoix.&#xD;&#xA;&#xD;&#xA;... all that being said -- you're probably most likely to encounter the term when dealing with fancier french cooking or &quot;gourmet&quot; type recipes where you're trying to impress a dinner party. &quot;Home&quot; cookbooks are less likely to get into complicated knife tasks." />
  <row Id="14231" PostHistoryTypeId="16" PostId="6989" RevisionGUID="7836f3dd-2b08-4bd2-bc0d-85993a2cd9fd" CreationDate="2010-09-08T15:11:34.653" UserId="-1" />
  <row Id="14232" PostHistoryTypeId="2" PostId="6990" RevisionGUID="7206b38f-3961-4bb5-9cca-806edf66534d" CreationDate="2010-09-08T15:15:27.307" UserId="1405" Text="I'd also suggest 3M's Dobie sponges, available just about everywhere kitchen supplies are sold.  They've got a good plastic coating that's safe on non-stick and anodized cookware, but tough enough to remove stubborn burned bits.  My parents have been using them for years on their pans, and I've been using them for a shorter number of years on my own." />
  <row Id="14234" PostHistoryTypeId="6" PostId="1047" RevisionGUID="8d9347b1-f035-4b8b-956d-e521a7ac229a" CreationDate="2010-09-08T17:39:55.297" UserId="364" Comment="edited tags" Text="&lt;cheese-making&gt;" />
  <row Id="14235" PostHistoryTypeId="2" PostId="6991" RevisionGUID="83388304-baa8-47e0-8342-990cba8df70d" CreationDate="2010-09-08T18:18:57.733" UserId="1163" Text="I like to use a small amount of julienne-cut raw zucchini in my zucchini soup. Of course it's part decoration, but it definitely adds something to the mouth feel as well." />
  <row Id="14236" PostHistoryTypeId="16" PostId="6991" RevisionGUID="83388304-baa8-47e0-8342-990cba8df70d" CreationDate="2010-09-08T18:18:57.733" UserId="-1" />
  <row Id="14237" PostHistoryTypeId="6" PostId="6975" RevisionGUID="b7108572-ba03-480b-b31c-d75899cd391c" CreationDate="2010-09-08T18:27:37.917" UserId="19" Comment="edited tags" Text="&lt;fish&gt;&lt;pizza&gt;&lt;sushi&gt;" />
  <row Id="14238" PostHistoryTypeId="5" PostId="6983" RevisionGUID="83b00f86-68f8-499b-b942-a9a14dbb096d" CreationDate="2010-09-08T18:43:57.783" UserId="2156" Comment="added 167 characters in body; added 22 characters in body; edited title" Text="I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome.  We make a lot of margaritas, but always with pre-made mixes.  I tried one recipe to make one from scratch, and it was HORRIBLE.  &#xD;&#xA;&#xD;&#xA;I tried using the 2:1:1 ratio described below - 2 parts tequila, 1 part triple sec, 1 part lime juice.  It tasted just like a shot of tequila with a little lime.  &#xD;&#xA;&#xD;&#xA;What are some alternatives I can try to make it taste better?" />
  <row Id="14239" PostHistoryTypeId="4" PostId="6983" RevisionGUID="83b00f86-68f8-499b-b942-a9a14dbb096d" CreationDate="2010-09-08T18:43:57.783" UserId="2156" Comment="added 167 characters in body; added 22 characters in body; edited title" Text="How can I improve the 2:1:1 margarita recipe?" />
  <row Id="14240" PostHistoryTypeId="2" PostId="6992" RevisionGUID="b00912c4-6f5f-4c81-a6aa-250800167c34" CreationDate="2010-09-08T19:17:06.033" UserId="1575" Text="After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base.&#xD;&#xA;&#xD;&#xA;What can I do with the vegetables? They are tasty to eat as-is, but I want something a bit more creative?&#xD;&#xA;&#xD;&#xA;Some idea (please chime in if you've tried something like this):&#xD;&#xA;-puree the vegetables with the juice, then boil, reduce, mix in other ingredients for a heartier sauce&#xD;&#xA;-use as toppings (pizza, burgers)&#xD;&#xA;&#xD;&#xA;Also, with this in mind, are there other veggies I could add to the slow cooker? ie, adding veggies not just for how they flavor the meat, but adding veggies that will taste amazing after being cooked with meat for 12 hours. " />
  <row Id="14241" PostHistoryTypeId="1" PostId="6992" RevisionGUID="b00912c4-6f5f-4c81-a6aa-250800167c34" CreationDate="2010-09-08T19:17:06.033" UserId="1575" Text="Uses of leftover vegetables from slow cooker. " />
  <row Id="14242" PostHistoryTypeId="3" PostId="6992" RevisionGUID="b00912c4-6f5f-4c81-a6aa-250800167c34" CreationDate="2010-09-08T19:17:06.033" UserId="1575" Text="&lt;vegetables&gt;&lt;sauce&gt;&lt;slow-cooking&gt;" />
  <row Id="14243" PostHistoryTypeId="5" PostId="6985" RevisionGUID="fcee604f-9182-4eae-82b9-bd3f1d4cf5e9" CreationDate="2010-09-08T19:17:31.447" UserId="2047" Comment="added 203 characters in body" Text="You probably are used to having a lot of sugar in your mixes. Use lime-ade instead of lime juice, or add some simple syrup. Adding orange juice also helps. Of course, this isn't &quot;traditional&quot;, but you'll probably like it better.&#xD;&#xA;&#xD;&#xA;If you're looking for a ratio, I would try something like 2 parts tequila, 1 part triple sec, 2 parts lime-ade, 2 parts orange juice. Adjust the lime-ade and orange juice until it tastes good to you." />
  <row Id="14244" PostHistoryTypeId="2" PostId="6993" RevisionGUID="0c892ef3-180b-43ea-8675-eddad6369424" CreationDate="2010-09-08T19:19:17.213" UserId="1575" Text="I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (with some other tasty ingredients added).&#xD;&#xA;&#xD;&#xA;So is there a name for simmering slow cooked meat in its concentrated juices?" />
  <row Id="14245" PostHistoryTypeId="1" PostId="6993" RevisionGUID="0c892ef3-180b-43ea-8675-eddad6369424" CreationDate="2010-09-08T19:19:17.213" UserId="1575" Text="What's the name of this slow cooking technique? " />
  <row Id="14246" PostHistoryTypeId="3" PostId="6993" RevisionGUID="0c892ef3-180b-43ea-8675-eddad6369424" CreationDate="2010-09-08T19:19:17.213" UserId="1575" Text="&lt;cooking-techniques&gt;&lt;slow-cooking&gt;" />
  <row Id="14247" PostHistoryTypeId="2" PostId="6994" RevisionGUID="c699597d-7619-4041-b6cb-cc0432f38d41" CreationDate="2010-09-08T19:20:36.540" UserId="1575" Text="Sriracha mixed with mayo." />
  <row Id="14248" PostHistoryTypeId="16" PostId="6994" RevisionGUID="c699597d-7619-4041-b6cb-cc0432f38d41" CreationDate="2010-09-08T19:20:36.540" UserId="-1" />
  <row Id="14249" PostHistoryTypeId="2" PostId="6995" RevisionGUID="f4cb1114-610a-4210-a049-a567be8bad4a" CreationDate="2010-09-08T19:30:22.117" UserId="1816" Text="Have you thought about using an immersion blender (or carefully using a real blender, noting that hot liquids and blenders can be scary) to blend the juices and vegetables into a thicker sauce and putting it over your pork?  &#xD;&#xA;&#xD;&#xA;The reason I ask is that I've never heard of re-using mirepoix (the trinity of carrots, celery, and onion).  Their flavors have likely already depleted into the cooking juices (especially if you have liquid in your slow cooker during the process), though they have picked up pork flavors." />
  <row Id="14250" PostHistoryTypeId="2" PostId="6996" RevisionGUID="f472405e-cad5-4f0d-8f2f-444beafdeb8f" CreationDate="2010-09-08T19:42:03.530" UserId="218" Text="Sounds like braising, though while it's traditional to concentrate the juices afterward, it's optionally delicious to throw everything back in to simmer in them. &#xD;&#xA;&#xD;&#xA;Braising is a pretty general term though: it also applies to slow cooking in any concentrated juices, or even un-concentrated juices (though this is not recommended for best results)." />
  <row Id="14251" PostHistoryTypeId="11" PostId="6983" RevisionGUID="e2f19aa5-9357-49f4-b0bd-66797b547faf" CreationDate="2010-09-08T19:52:52.173" UserId="-1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:2047,&quot;DisplayName&quot;:&quot;Bob&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14252" PostHistoryTypeId="5" PostId="6994" RevisionGUID="ca472a75-ccbd-4639-a210-91a13d5f95eb" CreationDate="2010-09-08T20:07:12.107" UserId="1575" Comment="added 39 characters in body" Text="Sriracha mixed with mayo. &#xD;&#xA;&#xD;&#xA;Edit: Sriracha with tartar sauce. " />
  <row Id="14253" PostHistoryTypeId="2" PostId="6997" RevisionGUID="148e6bee-9e82-4cb5-86cc-bca168904be5" CreationDate="2010-09-08T20:32:04.087" UserId="2047" Text="I've never used beef shin, but it's probably a good candidate for braising. Brown the outside in a pan, add aromatics (carrot, onion, celery, herbs) and beef stock, cover and let gently simmer for about 3 hours or so, until it starts to fall apart.&#xD;&#xA;&#xD;&#xA;Once it's done, you can separate it from the juice and reduce the braising juices to a sauce that you can serve it with (you might add a bit of cornstarch slurry or a roux if you want to thicken the sauce more).&#xD;&#xA;&#xD;&#xA;This basic technique works well for types of meat that have a lot of connective tissue." />
  <row Id="14254" PostHistoryTypeId="5" PostId="6980" RevisionGUID="4d077050-7e3d-415a-b1e1-6c9a05fe95f0" CreationDate="2010-09-08T20:48:29.347" UserId="15" Comment="removed self-references, they seemed so UGH" Text="One way to use peppers without bearing the brunt of the burn is to saute some in oil, discard the pepper and utilize the oil. Doing this, as with paprika, will alter and roast the flavor, changing it somewhat. Whether that is good or bad is for you to decide (although you can of course use a lower heat to roast it less). However, if you discard the pepper and keep the oil you will keep some of the flavor but it will be mostly just the heat.&#xD;&#xA;&#xD;&#xA;A better way is to **counterbalance the heat with complements and supplements**. It will buffer, but also allow you to make the most use of capsaicin neutralizing agents while preserving flavor.&#xD;&#xA;&#xD;&#xA;Incorporating nice fatty elements in the dish is a good way of introducing a **complementary** element that reduces the heat and allows the mouth to have ammo to dissolve the oils. It could be milk, butter, or bacon but fats will absorb the heat.&#xD;&#xA;&#xD;&#xA;A **supplementary** element would be one that augments the flavor into a wheel so the heat isn't completely out of balance and the flavor of the pepper comes through more. For instance, if you look at good habanero hot sauces, they typically have citrus fruit concentrates in them. Whether you use orange, mango, lemon these elements assist in bringing out the fruity quality of the habanero. Supplements come in pairs though, so you add a nice bright flavor (i.e. orange concentrate) and a sweet (i.e. brown sugar). &#xD;&#xA;&#xD;&#xA;Instead of washing out the heat, and the flavor/character of the pepper too, I have found in making food that it is ideal to balance it out instead with complements and supplements. " />
  <row Id="14255" PostHistoryTypeId="4" PostId="6620" RevisionGUID="54fc2a15-37aa-4e52-b27c-64b9f21e95f8" CreationDate="2010-09-08T20:50:03.733" UserId="60" Comment="edited title" Text="How can you reduce the heat of a chili pepper?" />
  <row Id="14256" PostHistoryTypeId="2" PostId="6998" RevisionGUID="9818f497-8e5a-438a-be98-1fbc1600d858" CreationDate="2010-09-08T20:59:22.317" UserId="1148" Text="Rice typically takes about 20 minutes.&#xD;&#xA;&#xD;&#xA;Carrots take about 10,&#xD;&#xA;Peas about 3 or 4,&#xD;&#xA;Beans about 5.&#xD;&#xA;&#xD;&#xA;So add them at 20-t minutes, If you're a bit late, just leave the lid on and let them steam." />
  <row Id="14257" PostHistoryTypeId="6" PostId="6993" RevisionGUID="b5f4d4cf-558d-4a41-8cb4-364170113489" CreationDate="2010-09-08T22:25:47.060" UserId="41" Comment="edited tags" Text="&lt;slow-cooking&gt;" />
  <row Id="14258" PostHistoryTypeId="2" PostId="6999" RevisionGUID="337c430e-11ee-46d3-9899-30273f52ab58" CreationDate="2010-09-08T22:37:56.003" UserId="215" Text="There has been a lot of debate over this topic.  It usually boils down to preference.  A neat ratio I have tried more than once is as follows:&#xD;&#xA;&#xD;&#xA;2 parts tequila, 1 part fresh lime juice (yes, from a lime), 1 part lime juice (from concentrate, perhaps a lime-aid of sorts or a lime juice mix you like) and 1/2 part Cointreau or Grand Marnier (no Triple Sec unless you have no money and you are using Quervo ;--), and 1/4 part simple syrup.&#xD;&#xA;&#xD;&#xA;Lately, I have been getting into making my own simple syrups for Margaritas.  They fit in nicely in place of added sugar or orange flavored liquors or, in my example above, in conjunction with.  Just dissolve 1:1 warm water and sugar, let cool, and bottle for later (be careful, though, long storage will lead to spoiling).&#xD;&#xA;&#xD;&#xA;I like Bob's advice above, and adding OJ to margaritas is very good.  One final trick I learned is to add a bit of pomegranate juice for color and tangy-ness." />
  <row Id="14259" PostHistoryTypeId="5" PostId="2073" RevisionGUID="a2ab6d58-e48b-4d96-9d4e-27df1e024811" CreationDate="2010-09-09T00:36:47.453" UserId="364" Comment="Corrected typo: svae --&gt; save" Text="Custard &lt;i&gt;should&lt;/i&gt; taste eggy. This is a feature, not a bug. However, from your mention of flour, I think what you're talking about is a souffle, not something like a creme brulee or along those lines. Would that be correct?&#xD;&#xA;&#xD;&#xA;Edited based on subsequent clarifications:&#xD;&#xA;&#xD;&#xA;Ah. Your method is sorely lacking, and your ingredients are off. You need to temper the yolks first, you need to use yolks only, and use cream instead of milk. Here is a smaller version of what I use at work for creme brulee: &#xD;&#xA;- 1L 35% cream &#xD;&#xA;- 11 egg yolks &#xD;&#xA;- 1C sugar &#xD;&#xA;- 1 vanilla bean, scraped &#xD;&#xA;&#xD;&#xA;Bring cream to a simmer with the vanilla seeds and pod (you can use approx 1.5tsp vanilla extract, pure not artificial, instead). While it is heating, beat the yolks and sugar together until just incorporated. Pour the cream into the eggs whisking briskly to prevent curdling. Pour mixture through a fine chinois. Skim off foam, pour into ramekins. Place ramekins in a pan, add water to 1/2way up the sides. Cover pan with foil. Bake at 275 (convection) or 325 (non convection) for approx 40 minutes, until wobbly in the centre but set. Chill until set, eat.&#xD;&#xA;&#xD;&#xA;The deflation is caused by a souffle effect coming from including the egg whites, which are never used in a custard--custards, creme anglaise, etc, are always yolks only. When you include the whites, air will be trapped inside temporarily, and will escape/collapse when the mixture cools. If you bake until fully stiff with my method, you will get hard and rubbery custard by the time it is set in the fridge. &#xD;&#xA;&#xD;&#xA;Also, save the whites--they freeze well--for meringues or souffles.&#xD;&#xA;" />
  <row Id="14260" PostHistoryTypeId="2" PostId="7000" RevisionGUID="60e4209c-b6c3-4405-8214-9d82d70ae394" CreationDate="2010-09-09T00:50:29.747" UserId="2416" Text="Me and my wife had the same reaction to trying it the &quot;official&quot; way.&#xD;&#xA;&#xD;&#xA;What found really did it for us was 1 can of concentrated frozen limeade mix and then half a can of tequila and 1/4 can of triple sec and just pour it all in a blender and it's delicious as well as super easy.&#xD;&#xA;&#xD;&#xA;Was also delicious throwing in some fresh strawberries for a strawberry margarita.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14261" PostHistoryTypeId="2" PostId="7001" RevisionGUID="0aa0f800-e98b-4136-b961-7953addadcc9" CreationDate="2010-09-09T00:52:27.590" UserId="2239" Text="I will cook my potato chucks for gnocchi in the micro. No water added, no water to deal with. The dry result makes a better product." />
  <row Id="14262" PostHistoryTypeId="16" PostId="7001" RevisionGUID="0aa0f800-e98b-4136-b961-7953addadcc9" CreationDate="2010-09-09T00:52:27.590" UserId="-1" />
  <row Id="14263" PostHistoryTypeId="2" PostId="7002" RevisionGUID="3317ef07-0c2b-4dd5-872d-79e3146bf85c" CreationDate="2010-09-09T00:57:22.537" UserId="2239" Text="I have all three kinds in my freezer at this moment. Although all of mine are raw, if you usually use toasted nuts, you can toast them first, then freeze. Saves a step later when cooking." />
  <row Id="14264" PostHistoryTypeId="2" PostId="7003" RevisionGUID="0fc1eb72-59cb-4e6c-a9e8-308b190a75c6" CreationDate="2010-09-09T01:12:30.177" UserId="2239" Text="When using a pan on a stove top, cook bread for about 20 seconds to crust, then flip to start cooking. The crust helps to &quot;hold onto the air&quot; and get a pocket. Granted it won't puff like in an oven, but you will get more of a pocket.&#xD;&#xA;&#xD;&#xA;As justkt says, roll the dough a bit thicker. It also helps to cook the breads on a pizza/baking stone (or unglazed tiles from the local hardware).&#xD;&#xA;&#xD;&#xA;I use the recipe and method from bakers (Alford and Dugard, I believe) from an old episode of &quot;Baking with Julia.&quot; You can probably find it online somewhere." />
  <row Id="14265" PostHistoryTypeId="2" PostId="7004" RevisionGUID="f3d652a2-f580-416e-bde1-7414095f4c67" CreationDate="2010-09-09T01:13:59.620" UserId="2125" Text="I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while.  There are many of you out there that probably has had the same problem.  :)&#xD;&#xA;&#xD;&#xA;I actually cut a small piece and it was quite crunchy! I tried to grate it and it's no longer crumbly. So it's quite hard to grate. The cheese still tastes good, though.&#xD;&#xA;&#xD;&#xA;Is there a way to get it back to it's slightly softer and crumbly consistency? " />
  <row Id="14266" PostHistoryTypeId="1" PostId="7004" RevisionGUID="f3d652a2-f580-416e-bde1-7414095f4c67" CreationDate="2010-09-09T01:13:59.620" UserId="2125" Text="Is there a way to recover hardened Pecorino Romano?" />
  <row Id="14267" PostHistoryTypeId="3" PostId="7004" RevisionGUID="f3d652a2-f580-416e-bde1-7414095f4c67" CreationDate="2010-09-09T01:13:59.620" UserId="2125" Text="&lt;cheese&gt;" />
  <row Id="14268" PostHistoryTypeId="2" PostId="7005" RevisionGUID="6cb44e89-6d92-4209-a68d-21cbdec96759" CreationDate="2010-09-09T01:59:19.277" UserDisplayName="daniel" Text="You could try lightly steaming it, but in all likelihood there's no rescuing. Your best bet is to chop it and throw it in a blender to 'grate' it. Alternatively, blend it with maltodextrin/dextrose to (re)obtain the powdery quality." />
  <row Id="14269" PostHistoryTypeId="6" PostId="6155" RevisionGUID="d600ea0c-120e-496b-9ade-a818b6d4bca3" CreationDate="2010-09-09T02:20:02.233" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;fats&gt;&lt;caramelisation&gt;" />
  <row Id="14270" PostHistoryTypeId="6" PostId="5996" RevisionGUID="ff4acfa0-c4d2-432b-8af6-a85549468589" CreationDate="2010-09-09T02:22:04.433" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;roasting&gt;&lt;poultry&gt;" />
  <row Id="14271" PostHistoryTypeId="6" PostId="5977" RevisionGUID="a47e01c0-26ab-4d7d-9ba3-d131490d5d1e" CreationDate="2010-09-09T02:23:23.183" UserId="41" Comment="edited tags" Text="&lt;caramelisation&gt;&lt;candy&gt;&lt;caramel&gt;" />
  <row Id="14272" PostHistoryTypeId="6" PostId="5782" RevisionGUID="27f700f8-f79c-4f95-8bc3-b6fb2c23e0c0" CreationDate="2010-09-09T02:25:30.547" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;cheese&gt;&lt;italian-cuisine&gt;&lt;pepper&gt;" />
  <row Id="14273" PostHistoryTypeId="6" PostId="5756" RevisionGUID="c0c80a03-3486-474c-8002-74ff349535c3" CreationDate="2010-09-09T02:26:28.347" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;jam&gt;&lt;gelling-agents&gt;&lt;gelatin&gt;" />
  <row Id="14274" PostHistoryTypeId="6" PostId="2225" RevisionGUID="a6a636ef-84e2-4c8c-b701-c057d1142c40" CreationDate="2010-09-09T02:30:51.413" UserId="86" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;&lt;pita&gt;" />
  <row Id="14275" PostHistoryTypeId="2" PostId="7006" RevisionGUID="e2979b51-f8f7-4ed1-af91-f504b42cba41" CreationDate="2010-09-09T04:35:15.297" UserId="2125" Text="Are convection microwave ovens a useful item to have?  Or are they not good as a microwave and not good as a convection oven either?&#xD;&#xA;&#xD;&#xA;I understand that a regular convection over helps to cook things faster.  But a microwave cooks things pretty darn fast already so why would you want a convection feature?" />
  <row Id="14276" PostHistoryTypeId="1" PostId="7006" RevisionGUID="e2979b51-f8f7-4ed1-af91-f504b42cba41" CreationDate="2010-09-09T04:35:15.297" UserId="2125" Text="Convection microwaves" />
  <row Id="14277" PostHistoryTypeId="3" PostId="7006" RevisionGUID="e2979b51-f8f7-4ed1-af91-f504b42cba41" CreationDate="2010-09-09T04:35:15.297" UserId="2125" Text="&lt;oven&gt;&lt;microwave&gt;" />
  <row Id="14278" PostHistoryTypeId="2" PostId="7007" RevisionGUID="b6f05408-deef-49d6-92f8-feac017ba8e6" CreationDate="2010-09-09T05:03:44.713" UserId="1393" Text="It is a combination of a regular convection oven with a microwave, so you have both hot air and microwaves cooking your food. So the advantage is you get the quick interior heating of the microwaves combined with the surface browning from the hot air; convection just makes that hot air cooking faster and more even." />
  <row Id="14279" PostHistoryTypeId="2" PostId="7008" RevisionGUID="2902caa1-df34-4a7d-8b73-a3403f7728eb" CreationDate="2010-09-09T05:07:55.963" UserId="9" Text="**Microwave:**  A microwave heats water and molecules in the food by using microwave radiation.  It will heat food efficiently and quickly, but does not brown or bake like a conventional oven.&#xD;&#xA;&#xD;&#xA;**Oven:**  Fueled by gas or electricity and heats from the bottom (baking, roasting) or from the top (broiling).  The heat is from a single direction and not uniform.&#xD;&#xA;&#xD;&#xA;**Convection Oven:**  An oven that has a fan that circulates heated air.  This allows for operation at a lower temperature while cooking more quickly.  It also results in a more even bake.&#xD;&#xA;&#xD;&#xA;**Convection Microwave (Oven):** A combination of a microwave and a convection oven.  Allows for even, quick cooking that is browned or baked.&#xD;&#xA;&#xD;&#xA;So, at the bottom of the scale is a microwave and an oven.  They each have different functions.  Then there is a middle tier that would be a convection oven - an improvement over the oven.  The top tier is the convection microwave oven that provides all the features:  quick cooking, heating, baking, browning, and evenness.&#xD;&#xA;&#xD;&#xA;If you do a lot of cooking and only have a single oven, but find yourself wishing you had a second, a convection microwave would be useful for you.  If you want something truly multi-purpose, then yes.  Since each has a set of features it provides and/or lacks, it comes down to what best fits your needs." />
  <row Id="14280" PostHistoryTypeId="2" PostId="7009" RevisionGUID="cfeecc1d-770a-4f84-9d05-58b98a8a52d3" CreationDate="2010-09-09T08:22:16.987" UserId="2402" Text="My children love this kind of vegetables in a quiche (with some ham and olives as well)." />
  <row Id="14281" PostHistoryTypeId="5" PostId="7004" RevisionGUID="b5798f7c-58a7-438e-bc63-a1b8b04c32f7" CreationDate="2010-09-09T08:22:44.977" UserId="210" Comment="fixed small grammatical error" Text="I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while.  There are many of you out there that probably have had the same problem.  :)&#xD;&#xA;&#xD;&#xA;I actually cut a small piece and it was quite crunchy! I tried to grate it and it's no longer crumbly. So it's quite hard to grate. The cheese still tastes good, though.&#xD;&#xA;&#xD;&#xA;Is there a way to get it back to it's slightly softer and crumbly consistency? " />
  <row Id="14282" PostHistoryTypeId="2" PostId="7010" RevisionGUID="fffcf49d-0927-40a0-b484-b0d42798f5d9" CreationDate="2010-09-09T08:30:24.813" UserId="216" Text="I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've still got the blue vein running down the middle of them. My current technique is to put the point of a sharp knife just under parts of the vein and then pull it out, kind of like unpicking a thread of cotton. This takes quite a while, there must be a better way..? Is butterflying a way to achieve this?" />
  <row Id="14283" PostHistoryTypeId="1" PostId="7010" RevisionGUID="fffcf49d-0927-40a0-b484-b0d42798f5d9" CreationDate="2010-09-09T08:30:24.813" UserId="216" Text="What's the best/easiest way to de-vein king prawns?" />
  <row Id="14284" PostHistoryTypeId="3" PostId="7010" RevisionGUID="fffcf49d-0927-40a0-b484-b0d42798f5d9" CreationDate="2010-09-09T08:30:24.813" UserId="216" Text="&lt;preparation&gt;&lt;seafood&gt;&lt;shrimp&gt;" />
  <row Id="14285" PostHistoryTypeId="16" PostId="6995" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-09T08:32:01.203" UserId="210" />
  <row Id="14286" PostHistoryTypeId="16" PostId="7009" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-09T08:32:01.203" UserId="210" />
  <row Id="14287" PostHistoryTypeId="16" PostId="6992" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-09T08:32:01.203" UserId="210" />
  <row Id="14288" PostHistoryTypeId="2" PostId="7011" RevisionGUID="1ecd47bf-2fed-42eb-b036-d760b83a60c2" CreationDate="2010-09-09T09:19:35.183" UserId="210" Text="I just saw a post on rulesofthumb.com that says:&#xD;&#xA;&#xD;&#xA;A watermelon is ripe when you hear &quot;punk&quot; rather than &quot;pank&quot; or &quot;pink&quot; when you tap it with your finger. " />
  <row Id="14289" PostHistoryTypeId="2" PostId="7012" RevisionGUID="ef4e9e24-d049-40d7-81eb-acf1452add20" CreationDate="2010-09-09T10:10:34.993" UserId="299" Text="I'm not a vegan or something, but my stomach can't take many chicken eggs in food.&#xD;&#xA;&#xD;&#xA;I've got a recipe for a [Imeritian khachapuri][1] variant (cheese-filled flat bread) recipe where eggs are used as a &quot;glue&quot; for the filling. (Sorry, the recipe itself is in Russian, I'll give any details if needed.)&#xD;&#xA;&#xD;&#xA;Now, this recipe also uses eggs for the dough. That is a bit too much eggs for me. I'd like to replace eggs in filling with something.&#xD;&#xA;&#xD;&#xA;Note that I'm not interested in commercial (or &quot;chemical&quot;) solutions.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Khachapuri" />
  <row Id="14290" PostHistoryTypeId="1" PostId="7012" RevisionGUID="ef4e9e24-d049-40d7-81eb-acf1452add20" CreationDate="2010-09-09T10:10:34.993" UserId="299" Text="What can I use to replace eggs in the recipe?" />
  <row Id="14291" PostHistoryTypeId="3" PostId="7012" RevisionGUID="ef4e9e24-d049-40d7-81eb-acf1452add20" CreationDate="2010-09-09T10:10:34.993" UserId="299" Text="&lt;eggs&gt;&lt;flatbread&gt;" />
  <row Id="14292" PostHistoryTypeId="2" PostId="7013" RevisionGUID="b6517090-c570-45c7-abd5-47dfee851798" CreationDate="2010-09-09T10:20:41.733" UserId="210" Text="I usually slit the prawn flesh just above and along the line of the vein to expose it and to make it easier to then pull out.&#xD;&#xA;&#xD;&#xA;This is different from butterflying a prawn, which involves a deeper cut (but not all the way through) of the prawn along most of its length along the same line as the de-veining cut, but also leaving the tail on usually.&#xD;&#xA;&#xD;&#xA;[This video][1] shows the de-veining technique and the butterflying.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/videos/1062/preparing-prawns" />
  <row Id="14293" PostHistoryTypeId="2" PostId="7014" RevisionGUID="aa901645-4174-4b5a-867a-7a7aa32762d4" CreationDate="2010-09-09T12:00:08.360" UserId="1816" Text="[This question][1] provides several generic vegan egg replacements.  One that may suit your needs is flax seed and water.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs/" />
  <row Id="14294" PostHistoryTypeId="2" PostId="7015" RevisionGUID="35e3b6a8-3a20-43a4-a95d-2a5eedaf92e4" CreationDate="2010-09-09T12:11:56.350" UserId="2402" Text="Eggs have various properties, among them:&#xD;&#xA;&#xD;&#xA;- as a &quot;glue&quot; as you suggest, you can replace them with some sort of gelatin or pectin. You can find it naturally in some fruit seeds or fish/chicken bones. Industrial flans use agar-agar from red algae.&#xD;&#xA;&#xD;&#xA;- as an emulsifier, as in mayonnaise, you can replace them with garlic, mustard or anchovy. Many mediterranean recipes use this (e.g., aioli).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14295" PostHistoryTypeId="5" PostId="7014" RevisionGUID="e7c36e2e-9870-4c4c-b5d6-10b4431e72fb" CreationDate="2010-09-09T12:14:53.490" UserId="1816" Comment="added 127 characters in body" Text="[This question][1] provides several generic vegan egg replacements.  One that may suit your needs is flax seed and water.&#xD;&#xA;&#xD;&#xA;Also, while you mention that you can't take many chicken eggs, how about replacing with another egg?  Does that work for you?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs/" />
  <row Id="14296" PostHistoryTypeId="2" PostId="7016" RevisionGUID="2107d6f9-0475-41dc-915b-60f32a8adde2" CreationDate="2010-09-09T12:22:23.663" UserId="2371" Text="I don't think you can rescue it, but you can *use* it. Try putting it into a vegetable soup; you'll find that it adds a bit of body as well as flavour. You can also do this with the left-over rinds of any hard cheese." />
  <row Id="14297" PostHistoryTypeId="5" PostId="4317" RevisionGUID="14a525c1-9e3e-4b98-95c3-49337e21b6df" CreationDate="2010-09-09T13:06:30.447" UserId="210" Comment="edited body" Text="It it is taste that is the problem, the issue may well be spicing. What might be missing depends on the type of curry you are trying to make and my best suggestion is to find someone who really knows how to cook Indian food and ask them. &#xD;&#xA;&#xD;&#xA;One issue that is fairly common is not roasting the spices correctly before cooking the curry so you might want to experiment with that. " />
  <row Id="14298" PostHistoryTypeId="2" PostId="7017" RevisionGUID="738a931a-6943-406b-b838-96af409af3e4" CreationDate="2010-09-09T13:08:49.960" UserId="486" Text="Score across the back as you mention and then scrape out the vein under cold running water using either a knife or your thumb." />
  <row Id="14299" PostHistoryTypeId="2" PostId="7018" RevisionGUID="ab7baef8-3767-4bff-9612-ac5ecf4d0f2e" CreationDate="2010-09-09T13:50:26.660" UserId="218" Text="Have you tried the basic cheapo shrimp deveiner? A little practice, and it's actually quite effective.&#xD;&#xA;&#xD;&#xA;![Shrimp deveiner][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/xbPYW.jpg" />
  <row Id="14300" PostHistoryTypeId="5" PostId="6944" RevisionGUID="6e7f4e7f-1c33-479a-bdb2-cc660be598d6" CreationDate="2010-09-09T13:50:37.343" UserId="364" Comment="From the rest of the answer, it looks like the first sentence had a typo - 1st sentence had &quot;hard anodized interior&quot; originally but it looks like that should have been &quot;exterior.&quot;" Text="I'm gonna assume you're talking about pans with a hard anodized exterior and non-stick interior...&#xD;&#xA;&#xD;&#xA;The anodized exterior will pick up stains over time, and you probably shouldn't worry too much about trying to get them back to factory condition. That said, you can find some tips on [How should I clean anodised cookware?][1] - I use baking soda and elbow grease for routine jobs, and *occasionally* resort to Ajax (scouring powder) for touch-up around the handle. &#xD;&#xA;&#xD;&#xA;The non-stick interior is probably just wearing out. AFAIK, some Calphalon non-stick pans have a texture to them that is supposed to improve browning, but over time even smooth non-stick surfaces develop pits and scratches that create opportunity for residue to hold on to. I use a bit of baking soda and a bit of salt to scrub these clean, but once something gets stuck on to the point where serious scouring is necessary to remove it you'll just have to give up (since that would take the non-stick coating with it). Non-stick pans - even well-made ones - do tend wear out faster than ordinary pans, and there's no getting around that.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2678/how-should-i-clean-anodised-cookware" />
  <row Id="14301" PostHistoryTypeId="2" PostId="7019" RevisionGUID="d8b919b9-2ce8-4582-9682-855d6a6dad05" CreationDate="2010-09-09T13:56:22.050" UserId="220" Text="It looks like you're basically making a cheese custard for the center of the bread. Flax seeds aren't going to give you a firm, egg-like texture. Instead, I'd use something that already has that cooked-egg texture, like tofu, which also won't impart any flavor (so you'll need to tackle that issue separately).&#xD;&#xA;&#xD;&#xA;Experiment with different preparations, but I'd start off with a silken tofu, then purée the tofu in a blender with a bit of cornstarch (to help it firm back up when cooked). Once the tofu has been processed you can mix in the shredded cheese. and throw the filling in.  You'll probably  have to do several attempts before you get the ideal preparations and keep in mind that it *won't* taste like the original thing, but may bear enough resemblance. " />
  <row Id="14302" PostHistoryTypeId="2" PostId="7020" RevisionGUID="84dc86dd-b6f8-47a7-8449-d34718b447ca" CreationDate="2010-09-09T14:06:35.823" UserId="1816" Text="I don't own a tortilla press and until I have more cabinet space, one is not in my future.  However I value making as much as I can from scratch and love using tortillas in my cooking.  I have made whole wheat tortillas using a variation on [this][1] recipe, subbing oil and butter in for the shortening to try and get a bit more flavor out of the tortillas.&#xD;&#xA;&#xD;&#xA;I'd like to move to homemade corn tortillas, but every recipe that I have seen instructs one to use a press.  With flour I was able to roll my tortillas as thin as required, but will I have trouble when moving to masa trying to do it with a rolling pin, or will I be able to get thin corn tortillas without a press?&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/mexican-whole-wheat-flour-tortillas/Detail.aspx" />
  <row Id="14303" PostHistoryTypeId="1" PostId="7020" RevisionGUID="84dc86dd-b6f8-47a7-8449-d34718b447ca" CreationDate="2010-09-09T14:06:35.823" UserId="1816" Text="Is It Possible to Make Corn Tortillas At Home Without A Press?" />
  <row Id="14304" PostHistoryTypeId="3" PostId="7020" RevisionGUID="84dc86dd-b6f8-47a7-8449-d34718b447ca" CreationDate="2010-09-09T14:06:35.823" UserId="1816" Text="&lt;preparation&gt;&lt;corn&gt;&lt;tortilla&gt;&lt;tortilla-press&gt;" />
  <row Id="14305" PostHistoryTypeId="2" PostId="7021" RevisionGUID="94bdb8cc-dff1-4953-bbf7-b3b17eb8ee75" CreationDate="2010-09-09T14:24:27.273" UserId="218" Text="Just use the bottom of a flat, heavy skillet. I wouldn't try using a rolling pin: they stick to it pretty well.&#xD;&#xA;&#xD;&#xA;I'd never buy a press unless I planned on making tortillas *en masse*: just one more thing to take up space in the cabinet." />
  <row Id="14306" PostHistoryTypeId="5" PostId="7021" RevisionGUID="2ec7dab7-b72b-4ea3-80d5-bf55e8b6971e" CreationDate="2010-09-09T14:30:35.067" UserId="218" Comment="added 80 characters in body" Text="Just use the bottom of a flat, heavy skillet. I wouldn't try using a rolling pin: they stick to it pretty well. Probably want to put some wax paper underneath, or it'll stick to your counter.&#xD;&#xA;&#xD;&#xA;I'd never buy a press unless I planned on making tortillas *en masse*: just one more thing to take up space in the cabinet." />
  <row Id="14307" PostHistoryTypeId="5" PostId="784" RevisionGUID="877e21f1-5d62-402f-b73b-c547fb9b241b" CreationDate="2010-09-09T14:36:21.827" UserId="2397" Comment="cornflour" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items.  The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="14308" PostHistoryTypeId="2" PostId="7022" RevisionGUID="fc3bd1fb-cdfc-47e2-9415-76cfe4160c37" CreationDate="2010-09-09T14:43:14.083" UserId="210" Text="I'm guessing here and I don't know if this will work, but could you try adding some more sugar to the nearly cooked sugar to 'thin' it out a bit and so make it less likely to burn so quickly?" />
  <row Id="14309" PostHistoryTypeId="2" PostId="7023" RevisionGUID="682dc9b2-d7e3-4cd1-b653-a053951841c4" CreationDate="2010-09-09T14:50:01.487" UserId="15" Text="An additional tool that will make grilling much easier is a veggie basket; basically it looks like a saute pan with holes poked throughout it. Aluminum foil can be your friend, but these little guys are much more flexible." />
  <row Id="14310" PostHistoryTypeId="16" PostId="7023" RevisionGUID="682dc9b2-d7e3-4cd1-b653-a053951841c4" CreationDate="2010-09-09T14:50:01.487" UserId="-1" />
  <row Id="14311" PostHistoryTypeId="2" PostId="7024" RevisionGUID="bba3dfa8-abe6-4847-a0d1-d739d603855c" CreationDate="2010-09-09T14:51:19.943" UserDisplayName="daniel" Text="The best way will require some effort and repetition.&#xD;&#xA;&#xD;&#xA;First you need to figure out what your target temperature is.&#xD;&#xA;&#xD;&#xA;Then you need to figure out how long the heat keeps climbing in the syrup after you remove from the heat.&#xD;&#xA;&#xD;&#xA;Subtract one from the other, and you should be able to remove from the heat _before_ it's done and allow carry over cooking to do the rest. Along the same lines as roasts climbing another ten degrees after removing from the oven." />
  <row Id="14312" PostHistoryTypeId="5" PostId="7004" RevisionGUID="5dbe6958-9800-4e02-b85f-f3e75ffc9615" CreationDate="2010-09-09T14:52:15.853" UserDisplayName="daniel" Comment="grammar" Text="I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while.  There are many of you out there that probably have had the same problem.  :)&#xD;&#xA;&#xD;&#xA;I actually cut a small piece and it was quite crunchy! I tried to grate it and it's no longer crumbly. So it's quite hard to grate. The cheese still tastes good, though.&#xD;&#xA;&#xD;&#xA;Is there a way to get it back to its slightly softer and crumbly consistency? " />
  <row Id="14313" PostHistoryTypeId="2" PostId="7025" RevisionGUID="f420d17c-8eb3-491c-86a4-6644fb462daf" CreationDate="2010-09-09T15:39:29.720" UserId="220" Text="Yes, you can do it without a press. Place a ball of dough between two layers of plastic wrap. Use at least twice the area of wrap that you think the final tortilla will be. Squish the ball flat with a pan, book, or your hand. Now use a rolling pin to roll the dough between the sheets of plastic. Make sure the thickness is even, and don't get it too thin or it will break when you cook it. Bonus: you can store the uncooked tortillas in the plastic until using and they won't dry out. " />
  <row Id="14314" PostHistoryTypeId="4" PostId="6943" RevisionGUID="ffd8ed0c-076e-4839-a0b9-5c946626efe1" CreationDate="2010-09-09T15:42:21.737" UserId="86" Comment="title change for Erik" Text="How can I clean dark non-stick pots (e.g. Calphalon)?" />
  <row Id="14315" PostHistoryTypeId="2" PostId="7026" RevisionGUID="3d5a6372-fc78-4ec2-b3e3-96424e3ec694" CreationDate="2010-09-09T15:59:45.883" UserId="1259" Text="We use a [microplane grater][1] for cheese. It works great for hard Parmesean or Pecarino. The volume increase is quite high, so it can take a while to grate the right amount. But it makes fast work of hard cheeses. It also melts very easily because the pieces are so small. &#xD;&#xA;&#xD;&#xA;Obviously, this doesn't get you back to your consistency, which I think is unlikely. But the cheese is still very usable. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Microplane-40020-Grater-Zester/dp/B00004S7V8" />
  <row Id="14316" PostHistoryTypeId="6" PostId="826" RevisionGUID="d8dd5e96-eace-47b5-b5af-2196af580c2f" CreationDate="2010-09-09T16:00:39.197" UserId="364" Comment="edited tags" Text="&lt;beef&gt;&lt;meatballs&gt;" />
  <row Id="14317" PostHistoryTypeId="5" PostId="6945" RevisionGUID="64db0503-a550-44ac-a607-32a604e57b23" CreationDate="2010-09-09T16:20:16.940" UserId="215" Comment="added 2 characters in body" Text="I am looking for ways to to cook large quantities of Tamales but I don't have a Tamale Steamer.  Anyone do this before with other standard kitchen gear?  I would rather not cook them in batches as the recipes call for 2-3 hours worth of steaming..." />
  <row Id="14318" PostHistoryTypeId="2" PostId="7027" RevisionGUID="7cb79a56-869d-45ca-9645-b62818269cc9" CreationDate="2010-09-09T16:31:00.687" UserId="2047" Text="Sounds like the technique for [Pelau][1], from [Trinidad][2], only with hot sauce added. I don't think it has a name other than &quot;pan fry/sear in caramelized sugar&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://recipes.caribseek.com/Trinidad_and_Tobago/pelau.shtml&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Trinidad" />
  <row Id="14319" PostHistoryTypeId="2" PostId="7028" RevisionGUID="7498364e-ce64-4c96-9e9f-e8686e232161" CreationDate="2010-09-09T16:40:11.293" UserId="2324" Text="Ok, as my first answer started without really reading the question , I will give it another go.&#xD;&#xA;&#xD;&#xA; 1. As you want to **minimize the temperature fluctuations**, you will want to use a heavy saucepan.&#xD;&#xA; 2. As the entire thing is experimental, you will want to **minimize the variables**. Do all your testing and development with a fixed quantity of sugar that you do not want to vitiate at least until you figure out how to get consistent results. &#xD;&#xA; 3. Start making your caramel as normal.&#xD;&#xA; 4. As soon as the **sugar starts to melt**, move the sauce pan on **low / very low heat**. Pick a heat setting and do not vary it during the experiment. The Aim is to be able to reproduce the result at first, not to get the it right the first time.&#xD;&#xA; 5. **Start a timer** as soon as you lowered the heat.&#xD;&#xA; 6. It is best to sit besides it and check at regular intervals .. or even better continually, and take notes (**time-stamp** is very **important** here ). Continue the process until it actually burns and **becomes unusable**. &#xD;&#xA; 7. Now, with the help of the notes and the timer, repeat until the point where it still was as you wanted it. &#xD;&#xA; 8. If the time window in that your desired result is to short, try using less heat. If that is not possible, **try using more sugar**.&#xD;&#xA;&#xD;&#xA;Hope that this helps." />
  <row Id="14320" PostHistoryTypeId="10" PostId="6892" RevisionGUID="72c3203d-7436-4452-913a-d8611c9b687c" CreationDate="2010-09-09T16:50:18.367" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14321" PostHistoryTypeId="5" PostId="6892" RevisionGUID="c93ea331-46d0-4908-81ee-9a06f33e63ad" CreationDate="2010-09-09T16:50:18.600" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to make ice cream made without a machine?](http://cooking.stackexchange.com/questions/1214/how-to-make-ice-cream-made-without-a-machine)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I need an method for making ice cream at home, without access to an ice cream machine." />
  <row Id="14322" PostHistoryTypeId="2" PostId="7029" RevisionGUID="dd96f4fd-05c1-434a-a176-b8d96cb8c0ed" CreationDate="2010-09-09T17:27:06.843" UserId="215" Text="I have tried a couple ways to do this and they have been OK.  Of course, when I worked in industrial kitchens, using a deep fryer and a stainless steel potato masher (but larger) was ideal, but neither of these tools are available in my home kitchen.&#xD;&#xA;&#xD;&#xA;So basically, I have a 12-15 inch flour tortilla I want to make into a fried bowl for a nice salad.  Any ideas?" />
  <row Id="14323" PostHistoryTypeId="1" PostId="7029" RevisionGUID="dd96f4fd-05c1-434a-a176-b8d96cb8c0ed" CreationDate="2010-09-09T17:27:06.843" UserId="215" Text="How to Make Home-made Flour Tortilla Bowls for Salads?" />
  <row Id="14324" PostHistoryTypeId="3" PostId="7029" RevisionGUID="dd96f4fd-05c1-434a-a176-b8d96cb8c0ed" CreationDate="2010-09-09T17:27:06.843" UserId="215" Text="&lt;flour-tortilla&gt;&lt;fryer&gt;" />
  <row Id="14325" PostHistoryTypeId="2" PostId="7030" RevisionGUID="0b75e521-bcf7-413f-bbd5-e91b269a41b2" CreationDate="2010-09-09T17:33:36.147" UserId="215" Text="This would be what I would call stewing.  From the [FreeDictionary][1]:&#xD;&#xA;&#xD;&#xA;&quot;A dish cooked by stewing, especially a mixture of meat or fish and vegetables with stock.&quot;&#xD;&#xA;&#xD;&#xA;I suppose you could also coin your own, new term call &quot;modified-reduction-stewing.&quot;  Oh, wait, that's mine!  Make up your own ;--)&#xD;&#xA;  [1]: http://www.thefreedictionary.com/stewing" />
  <row Id="14326" PostHistoryTypeId="2" PostId="7031" RevisionGUID="7da8b835-04ee-473b-8c20-5e4fe11ec20d" CreationDate="2010-09-09T17:41:22.623" UserId="1148" Text="Try brushing the tortilla with oil, and baking it upside down over a steel bowl." />
  <row Id="14327" PostHistoryTypeId="2" PostId="7032" RevisionGUID="01fb4311-5278-4a2f-a5e8-a7407f8d33cf" CreationDate="2010-09-09T17:42:57.033" UserId="32" Text="If you're going to fry in oil, then just use a ladle to get the bowl shape you desire. I've done that in the past with good results." />
  <row Id="14328" PostHistoryTypeId="2" PostId="7033" RevisionGUID="40b7019d-d413-4f0d-ba65-10a538a99b8d" CreationDate="2010-09-09T17:47:12.213" UserId="220" Text="JustRightMenus touched on this topic in [this answer][1] to a similar question. &#xD;&#xA;&#xD;&#xA;Quoting that answer:&#xD;&#xA;&#xD;&#xA;&gt;  you can make your own shell for taco salad by placing a large flour (burrito-size) tortilla in an oven-safe bowl (shaped however you'd like) and putting a big ball of tinfoil inside it. You can also do the opposite - place the bowl upside-down and drape the tortilla over it. Either way, Bake at 350 degrees for 10-15 minutes until it's lightly browned, and you're done! When you remove the tinfoil and the bowl, the tortilla will hold its own shape.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5510/how-can-i-make-a-taco-shell/5512#5512" />
  <row Id="14329" PostHistoryTypeId="2" PostId="7034" RevisionGUID="85c6d890-8693-4dc7-8947-88c1ba85f014" CreationDate="2010-09-09T18:58:39.403" UserId="2422" Text="Clean your pans before they cool." />
  <row Id="14330" PostHistoryTypeId="6" PostId="6945" RevisionGUID="16736702-a75f-48b0-bcbd-828d3bbdc081" CreationDate="2010-09-09T19:38:30.500" UserId="364" Comment="edited tags" Text="&lt;steaming&gt;" />
  <row Id="14331" PostHistoryTypeId="6" PostId="6957" RevisionGUID="9e80d305-4742-46e1-a436-3c81a667f4fe" CreationDate="2010-09-09T19:39:06.457" UserId="364" Comment="edited tags" Text="&lt;slow-cooking&gt;" />
  <row Id="14332" PostHistoryTypeId="5" PostId="7012" RevisionGUID="43bf841e-8861-4d9a-9b0c-aa9df6ce7cc1" CreationDate="2010-09-09T19:52:37.613" UserId="299" Comment="Added filling ingridients" Text="I'm not a vegan or something, but my stomach can't take many chicken eggs in food.&#xD;&#xA;&#xD;&#xA;I've got a recipe for a [Imeritian khachapuri][1] variant (cheese-filled flat bread) recipe where eggs are used as a &quot;glue&quot; (I think) for the filling. (Sorry, the recipe itself is in Russian, I'll give any details if needed.)&#xD;&#xA;&#xD;&#xA;Now, this recipe also uses eggs for the dough. That is a bit too much eggs for me. I'd like to replace eggs in filling with something.&#xD;&#xA;&#xD;&#xA;Note that I'm not interested in commercial (or &quot;chemical&quot;) solutions.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;Ingrediends for the filling:&#xD;&#xA;&#xD;&#xA;* Soft cheese (150 g) &#xD;&#xA;* Hard cheese (150 g)&#xD;&#xA;* Two eggs&#xD;&#xA;* Some herbs and salt to taste&#xD;&#xA;&#xD;&#xA;Here is a [Google Translate version][2] of the recipe. I think it is more or less understandable. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Khachapuri&#xD;&#xA;  [2]: http://translate.google.com/translate?js=n&amp;prev=_t&amp;hl=ru&amp;ie=UTF-8&amp;layout=2&amp;eotf=1&amp;sl=ru&amp;tl=en&amp;u=http://craters-of-the-mind.blogspot.com/2010/09/blog-post.html" />
  <row Id="14333" PostHistoryTypeId="5" PostId="7012" RevisionGUID="c318e5e7-986a-4501-acfc-f4184719065d" CreationDate="2010-09-09T20:01:35.280" UserId="299" Comment="other option is to replace eggs in dough" Text="I'm not a vegan or something, but my stomach can't take many chicken eggs in food.&#xD;&#xA;&#xD;&#xA;I've got a recipe for an [Imeritian khachapuri][1] variant (cheese-filled flat bread) recipe where eggs are used as a &quot;glue&quot; (I think) for the filling. (Sorry, the recipe itself is in Russian, I'll give any details if needed.)&#xD;&#xA;&#xD;&#xA;Now, this recipe also uses eggs for the dough. That is a bit too much eggs for me. I'd like to replace eggs in filling with something. (Other option is to leave eggs in filling and replace them in dough — but I feel that the taste will change too dramatically.)&#xD;&#xA;&#xD;&#xA;Note that I'm not interested in commercial (or &quot;chemical&quot;) solutions.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;Ingrediends for the filling:&#xD;&#xA;&#xD;&#xA;* Soft cheese (150 g) &#xD;&#xA;* Hard cheese (150 g)&#xD;&#xA;* Two eggs&#xD;&#xA;* Some herbs and salt to taste&#xD;&#xA;&#xD;&#xA;Here is a [Google Translate version][2] of the recipe. I think it is more or less understandable. &#xD;&#xA;&#xD;&#xA;**Another update:**&#xD;&#xA;&#xD;&#xA;Note that it is not necessary to get the exactly same taste with the modified recipe. I will settle for anything that tastes good enough and is more or less along the same lines as the original.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Khachapuri&#xD;&#xA;  [2]: http://translate.google.com/translate?js=n&amp;prev=_t&amp;hl=ru&amp;ie=UTF-8&amp;layout=2&amp;eotf=1&amp;sl=ru&amp;tl=en&amp;u=http://craters-of-the-mind.blogspot.com/2010/09/blog-post.html" />
  <row Id="14334" PostHistoryTypeId="2" PostId="7035" RevisionGUID="163d5f3e-5c01-4f3f-8872-13bf0ddb2298" CreationDate="2010-09-09T20:15:28.953" UserId="2422" Text="crock-pot is a American brand-name&#xD;&#xA;slo-cooker is a British brand-name&#xD;&#xA;" />
  <row Id="14335" PostHistoryTypeId="2" PostId="7036" RevisionGUID="ee4c6c2e-f0a3-426a-9b07-c352a1997969" CreationDate="2010-09-09T21:07:18.257" UserId="296" Text="I'll post a few of the example I feel would work well for your situation below, but the following page has some great substitutes for eggs in different situations you would use them.&#xD;&#xA;&#xD;&#xA;http://www.foodsubs.com/Eggs.html&#xD;&#xA;&#xD;&#xA;For Filling you may want to consider using Silken Tofu as it somewhat resembles the texture of a scrambled egg and takes on flavors very well.&#xD;&#xA;&#xD;&#xA;If you'd like to substitute the eggs in the dough you could use a couple things:&#xD;&#xA;&#xD;&#xA;- 1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder + 2 drops yellow food coloring if you want the color from the yolk&#xD;&#xA;- flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg called for in recipe.&#xD;&#xA;- mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)&#xD;&#xA;- gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)&#xD;&#xA;" />
  <row Id="14336" PostHistoryTypeId="2" PostId="7037" RevisionGUID="3145391b-71c7-4fa2-91c7-a61026f15dca" CreationDate="2010-09-09T22:06:35.800" UserId="2047" Text="I somehow acquired a &quot;tortilla bowl maker&quot; as a gift. It looks something like this: http://www.amazon.com/Norpro-Nonstick-Tortilla-Bowl-Makers/dp/B00005EBH7/. It's essentially a metal mold with ridged sides on the &quot;bowl&quot;. We baked flour tortillas on it, but the results were . . . &quot;eh&quot;. You may have better luck making bowls from corn tortillas, though." />
  <row Id="14337" PostHistoryTypeId="2" PostId="7038" RevisionGUID="d15eebad-f22a-48ba-90f8-63f234488fe4" CreationDate="2010-09-09T23:13:00.460" UserId="2239" Text="Would lining a dark pan with foil inhibit the browning significantly?" />
  <row Id="14338" PostHistoryTypeId="1" PostId="7038" RevisionGUID="d15eebad-f22a-48ba-90f8-63f234488fe4" CreationDate="2010-09-09T23:13:00.460" UserId="2239" Text="If dark pans brown food faster, do I need to make adjustments to cooking when I use a light colored pan (and vise-versa)?" />
  <row Id="14339" PostHistoryTypeId="3" PostId="7038" RevisionGUID="d15eebad-f22a-48ba-90f8-63f234488fe4" CreationDate="2010-09-09T23:13:00.460" UserId="2239" Text="&lt;baking&gt;" />
  <row Id="14340" PostHistoryTypeId="2" PostId="7039" RevisionGUID="68f7c2f5-10b9-45a3-87d4-0960e6190888" CreationDate="2010-09-09T23:29:15.487" UserId="285" Text="I made some mojo de ajo using [Rick Bayless’s recipe][1]. He says that it will keep for up to 3 months in the refrigerator, so I stored it in the refrigerator. The oil seems to have solidified in the refrigerator. If I leave it out for a bit, it melts again, but I am worried that refrigerating olive oil will harm its flavor. Is it bad to refrigerate olive oil to the point that it solidifies? Is it normal for olive oil to do this?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rickbayless.com/recipe/view?recipeID=186" />
  <row Id="14341" PostHistoryTypeId="1" PostId="7039" RevisionGUID="68f7c2f5-10b9-45a3-87d4-0960e6190888" CreationDate="2010-09-09T23:29:15.487" UserId="285" Text="Refrigerating olive oil" />
  <row Id="14342" PostHistoryTypeId="3" PostId="7039" RevisionGUID="68f7c2f5-10b9-45a3-87d4-0960e6190888" CreationDate="2010-09-09T23:29:15.487" UserId="285" Text="&lt;storage-method&gt;&lt;oil&gt;" />
  <row Id="14343" PostHistoryTypeId="2" PostId="7040" RevisionGUID="d7afd6f3-2d56-4297-9ba7-33cca847decf" CreationDate="2010-09-09T23:33:58.917" UserId="1316" Text="I have two meat thermometers. I bought a second one because I thought the first one was resulting in overcooked meat, however the new one is doing the same! They are both standard metal prong 'analog style' with a needle.&#xD;&#xA;&#xD;&#xA;An example - cooking chicken breast. The thermometer says the temperature must reach 77 degrees Celsius. I cooked it for a short time in a griddle pan first and then put the pan in the oven. The temperature hung around 71 degrees and when it didn't seem to be getting any higher and I felt it was overcooking I pulled it out. Sure enough, overcooked!&#xD;&#xA;&#xD;&#xA;How can I use a meat thermometer to cook meat correctly?&#xD;&#xA;" />
  <row Id="14344" PostHistoryTypeId="1" PostId="7040" RevisionGUID="d7afd6f3-2d56-4297-9ba7-33cca847decf" CreationDate="2010-09-09T23:33:58.917" UserId="1316" Text="How do you correctly use a meat thermometer?" />
  <row Id="14345" PostHistoryTypeId="3" PostId="7040" RevisionGUID="d7afd6f3-2d56-4297-9ba7-33cca847decf" CreationDate="2010-09-09T23:33:58.917" UserId="1316" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;thermometer&gt;" />
  <row Id="14346" PostHistoryTypeId="2" PostId="7041" RevisionGUID="19dc9b30-cfe8-4619-94f4-f8fdb903728c" CreationDate="2010-09-09T23:35:11.910" UserId="1259" Text="In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. " />
  <row Id="14347" PostHistoryTypeId="5" PostId="7041" RevisionGUID="1dbd14b5-5418-4b33-908f-8ca8f54c69fd" CreationDate="2010-09-09T23:41:50.647" UserId="1259" Comment="added 486 characters in body" Text="In my experience, that is completely normal and will not harm its flavor at all. You just need to warm it up before serving so that you can re-mix / emulsify your sauce / dressing. It congeals in the fridge much like any other fat will (think butter or bacon grease). Apparently, extra virgin olive oil may suffer from condensation in the bottle affecting the flavor. It may also turn cloudy. &#xD;&#xA;&#xD;&#xA;But in general, you should be fine. Even if it does go bad, it should just affect the flavor and not be harmful, just gross. So if it tastes bad, toss it. Otherwise you're fine. Note: I'm just talking about the oil going rancid, not anything else you might mix with it. " />
  <row Id="14348" PostHistoryTypeId="2" PostId="7042" RevisionGUID="708862aa-fb77-4e76-8502-2c3049335914" CreationDate="2010-09-09T23:46:53.083" UserId="1259" Text="With thin cuts of meat (like chicken breast or a steak), you want to make sure you put the thermometer in to the thin side of the meat so that the whole thermometer goes in to the meat, rather than putting it in through the &quot;top&quot; so that only a little of the thermometer is in the meat. If you're putting it in the top, you can get wildly inaccurate temperatures. Also make sure that the thermometer isn't touching a pan, exposed to air, or touching a bone. Any of those can have a negative effect. &#xD;&#xA;![The Right Way To Do It][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Also, you only need to cook chicken to 74C / 165F. That may be part of the problem in your case. &#xD;&#xA;&#xD;&#xA;You may also want to check that your thermometer is accurate. You can stick it in boiling water to check that it reads 100C / 212F (assuming of course it goes up that high).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/blUvw.jpg" />
  <row Id="14349" PostHistoryTypeId="6" PostId="7040" RevisionGUID="b044b300-c7e7-4e39-a357-0c4c0112a065" CreationDate="2010-09-10T00:05:11.590" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;meat&gt;&lt;thermometer&gt;" />
  <row Id="14350" PostHistoryTypeId="6" PostId="5663" RevisionGUID="7157f0aa-4d2a-4261-8452-59d76ace7bdc" CreationDate="2010-09-10T00:29:36.680" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;vinegar&gt;&lt;roasting&gt;&lt;acidity&gt;&lt;beets&gt;" />
  <row Id="14351" PostHistoryTypeId="6" PostId="5474" RevisionGUID="82b4bbe9-b617-4c6b-ac9b-2b3426f9e0dd" CreationDate="2010-09-10T00:31:00.340" UserId="41" Comment="edited tags" Text="&lt;candy&gt;&lt;marshmallow&gt;" />
  <row Id="14352" PostHistoryTypeId="6" PostId="5450" RevisionGUID="5d9b3153-96ce-4c7b-b9b3-9c4f6a375bb1" CreationDate="2010-09-10T00:32:08.467" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;seafood&gt;&lt;scallops&gt;" />
  <row Id="14353" PostHistoryTypeId="6" PostId="5347" RevisionGUID="af230c7e-4c5d-42c8-9c71-02edc650c058" CreationDate="2010-09-10T00:32:45.563" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;cooking-time&gt;&lt;blanching&gt;" />
  <row Id="14354" PostHistoryTypeId="5" PostId="5246" RevisionGUID="85d04217-4ab7-43fa-933b-72116bf5b32c" CreationDate="2010-09-10T00:35:48.660" UserId="41" Comment="added 12 characters in body; edited tags" Text="I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of [chocolate cornflake cakes][1].&#xD;&#xA;&#xD;&#xA;Currently the best equivalent of chocolate (in terms of melting point and water content) that I can think of is cheese. Another alternative would be to use egg and bake the cornflake cakes to get the egg to set.&#xD;&#xA;&#xD;&#xA;Before I set off and possibly create a cheese and cornflake omelette, I wanted to check if there is an ingredient or technique that I've overlooked which would cement the cornflakes together without making them too soggy or burning them.&#xD;&#xA;&#xD;&#xA;Any suggestions?&#xD;&#xA;&#xD;&#xA;  [1]: http://uktv.co.uk/food/recipe/aid/533902%20Chocolate%20cornflake%20cakes" />
  <row Id="14355" PostHistoryTypeId="6" PostId="5246" RevisionGUID="85d04217-4ab7-43fa-933b-72116bf5b32c" CreationDate="2010-09-10T00:35:48.660" UserId="41" Comment="added 12 characters in body; edited tags" Text="&lt;substitutions&gt;&lt;chocolate&gt;&lt;pastry&gt;" />
  <row Id="14356" PostHistoryTypeId="6" PostId="5087" RevisionGUID="8a4b7cbf-5b12-4cc4-8040-730898a8bee0" CreationDate="2010-09-10T00:53:26.730" UserId="364" Comment="edited tags" Text="&lt;eggs&gt;&lt;restaurant&gt;" />
  <row Id="14357" PostHistoryTypeId="6" PostId="4370" RevisionGUID="1a0265ef-341d-4acb-b983-795363ff3e03" CreationDate="2010-09-10T00:56:32.527" UserId="364" Comment="edited tags" Text="&lt;pizza&gt;&lt;pizza-stone&gt;" />
  <row Id="14358" PostHistoryTypeId="6" PostId="4302" RevisionGUID="4523f0dc-f855-4dbe-8248-e3081761f5b5" CreationDate="2010-09-10T00:58:32.740" UserId="364" Comment="edited tags" Text="&lt;potatoes&gt;&lt;chips&gt;" />
  <row Id="14359" PostHistoryTypeId="6" PostId="4130" RevisionGUID="e04f5122-d497-4c61-8a9a-a41adee4befb" CreationDate="2010-09-10T00:59:11.380" UserId="364" Comment="edited tags" Text="&lt;baking&gt;&lt;dessert&gt;&lt;cake&gt;" />
  <row Id="14360" PostHistoryTypeId="6" PostId="4041" RevisionGUID="e8645da1-ba25-4043-a610-7e9c62770b96" CreationDate="2010-09-10T01:00:01.380" UserId="364" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;onions&gt;" />
  <row Id="14361" PostHistoryTypeId="5" PostId="4130" RevisionGUID="92dd6418-0d66-4c86-a67f-4dec18014768" CreationDate="2010-09-10T01:09:19.453" UserId="43" Comment="added 8 characters in body" Text="... without using a toothpick?&#xD;&#xA;&#xD;&#xA;**EDIT** &#xD;&#xA;&#xD;&#xA;the spirit of my question was to use a non penetrative device. I like the thermometer idea, but no one seems to know how the heck to use them" />
  <row Id="14362" PostHistoryTypeId="2" PostId="7043" RevisionGUID="27bff5e8-754a-487f-b38f-affa55025b84" CreationDate="2010-09-10T01:14:17.197" UserId="43" Text="When you hear of people making extreme quantities of omelettes in record time (think: contests), is there a special technique one needs to master in order to do this? Or is it simply a matter of being really good and efficient with the standard technique? If there is such a technique, what is it?" />
  <row Id="14363" PostHistoryTypeId="1" PostId="7043" RevisionGUID="27bff5e8-754a-487f-b38f-affa55025b84" CreationDate="2010-09-10T01:14:17.197" UserId="43" Text="How to make omelettes extremely quickly" />
  <row Id="14364" PostHistoryTypeId="3" PostId="7043" RevisionGUID="27bff5e8-754a-487f-b38f-affa55025b84" CreationDate="2010-09-10T01:14:17.197" UserId="43" Text="&lt;omelette&gt;" />
  <row Id="14365" PostHistoryTypeId="2" PostId="7044" RevisionGUID="772fa09a-0608-4cda-a920-c4621aeac333" CreationDate="2010-09-10T01:17:56.563" UserDisplayName="vegemite" Text="vegemite is the only and real stuff" />
  <row Id="14366" PostHistoryTypeId="16" PostId="7044" RevisionGUID="772fa09a-0608-4cda-a920-c4621aeac333" CreationDate="2010-09-10T01:17:56.563" UserId="-1" />
  <row Id="14367" PostHistoryTypeId="2" PostId="7045" RevisionGUID="b774ab87-2bb8-4104-8733-94fea1ab1c02" CreationDate="2010-09-10T01:30:18.263" UserId="364" Text="I can't say much for how professionals would do this, but I have found just about the quickest omelette is the Julia Child (French) version of one.&#xD;&#xA;&#xD;&#xA;By her method, you cook the eggs (mixed with just a bit of water) over fairly high heat in a bit of melted butter, shaking the pan the whole time. At the end, you jerk the pan to get the eggs to roll up on themselves. &#xD;&#xA;&#xD;&#xA;See a video [here][1]. It takes her about 30 seconds.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=LWmvfUKwBrg" />
  <row Id="14368" PostHistoryTypeId="6" PostId="7043" RevisionGUID="b2165356-6a0b-4fec-b87c-3a2db9c74f0d" CreationDate="2010-09-10T03:27:36.753" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;omelette&gt;" />
  <row Id="14369" PostHistoryTypeId="2" PostId="7046" RevisionGUID="83a1cdfa-930e-4b45-8337-b77547ff9b4a" CreationDate="2010-09-10T04:25:04.157" UserId="1509" Text="Save the veggies in a freezer bag or air-tight bowl (in the freezer) and when it's full you've got most of vegetable soup without it taking so long.&#xD;&#xA;&#xD;&#xA;Additional veggies that taste amazing after being slow-cooked with meat for 12 hours: rather, ask, Are there any veggies that *won't* taste amazing?" />
  <row Id="14370" PostHistoryTypeId="16" PostId="7046" RevisionGUID="83a1cdfa-930e-4b45-8337-b77547ff9b4a" CreationDate="2010-09-10T04:25:04.157" UserId="-1" />
  <row Id="14371" PostHistoryTypeId="2" PostId="7047" RevisionGUID="39545592-68c9-4461-92d6-87e72c6c0094" CreationDate="2010-09-10T06:20:45.287" UserId="2125" Text="I know that at Morimoto's in New York he has a pizza dish that is essentially sushi ingredients on pizza dough. This is quoted from a NY Times article :&#xD;&#xA;&quot;a 'tuna pizza' with raw bluefin tuna, jalapeño, red onion, olives and an anchovy aioli atop a crisp, thin tortilla. I also liked silky slices of &quot;lamb carpaccio,&quot; dressed with Japanese green onions, grated ginger and garlic oil.&quot;" />
  <row Id="14372" PostHistoryTypeId="2" PostId="7048" RevisionGUID="d0e8a7c8-710d-4265-9b80-21e626541c30" CreationDate="2010-09-10T06:31:48.007" UserId="2125" Text="Sometimes people soak a few slices of bread in water, squeeze out the water and add the mushy bread into the mixture to help keep meatballs from falling apart." />
  <row Id="14373" PostHistoryTypeId="2" PostId="7049" RevisionGUID="7d9a3833-9e59-446e-921f-3c20936d469c" CreationDate="2010-09-10T06:38:06.977" UserId="611" Text="I don't know about contests, but I have in the past cooked 200 omlettes in just over half an hour.&#xD;&#xA;&#xD;&#xA;We used three pans working in parallel. Get the pans as hot as you can. Use oil, not butter, so you don't have to wait for it to melt each time. Pre-beat all the eggs together in advance. &#xD;&#xA;After that, it's just a tablespoon of oil and a ladle of eggs. Flip when solid enough to survive flipping.&#xD;&#xA;&#xD;&#xA;I'm not sure if the fact that the entire kitchen (galley actually) was gently rocking form side to side on the waves was a help or a hindrance.&#xD;&#xA;" />
  <row Id="14374" PostHistoryTypeId="2" PostId="7050" RevisionGUID="49240a9a-eb04-48fc-9956-8f97fe238cab" CreationDate="2010-09-10T08:18:24.737" UserId="2324" Text="I find that this exquisitely instructional [video][1] about how to make an omelet is a great way to start.&#xD;&#xA;&#xD;&#xA;You may try at least **2 techniques** to cook the omelet **faster**. They do have **disadvantages** in the result that you will get.&#xD;&#xA;&#xD;&#xA;Starting from here, in order to cut down the cooking time, you will need to use a **larger pan / fewer  eggs** so that you only get a a very thin layer of egg on it that cooks in just a few seconds. &#xD;&#xA;The disadvantage here is that generally the omelet that you get will be somewhat **dryer** and **less fluffy**. &#xD;&#xA;&#xD;&#xA;Alternatively .. or additionally, you may use **a lot more butter / oil** in the pan. This will transfer heat faster to the egg and you will be able to cook the omelet in a smaller pan. This method allows you also to **have the pan hotter** and reduce the cooking time even more. &#xD;&#xA;The main disadvantage is that you will make it **a lot more fatty** than it is needed without adding flavor to the dish. &#xD;&#xA;&#xD;&#xA;This are the main techniques that I see to make it faster. Personally, I prefer taking the extra **60 seconds** that it takes to make it in the &quot;standard&quot; way described in the video as I tend to get a lot **better results**.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Essentially this is just a more detailed version of what [**Carmi**][2] suggested.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://startcooking.com/video/327/Omelet-with-Cheese&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/611/carmi" />
  <row Id="14375" PostHistoryTypeId="2" PostId="7051" RevisionGUID="14609544-c460-45bd-a396-60bc6469c495" CreationDate="2010-09-10T12:07:06.883" UserId="2429" Text="Normally when I make bbq ribs in the oven at home, I have to prepare the ribs approximately a day ahead. I usually cover the ribs with a dry rub mixture (made of garlic powder, paprika, sugar, salt, pepper, etc.), wrap it up in foil and let it sit in the fridge for about a day, lather it in bbq sauce and stick it in the oven. While this method produces quite delicious ribs, it does require a lot of effort and planning. My questions are:&#xD;&#xA;Is a dry rub really necessary in making bbq ribs? &#xD;&#xA;Is there an alternative to this dry rub?&#xD;&#xA;Will the ribs taste the same if I just lather them in bbq sauce and cook then straight away?" />
  <row Id="14376" PostHistoryTypeId="1" PostId="7051" RevisionGUID="14609544-c460-45bd-a396-60bc6469c495" CreationDate="2010-09-10T12:07:06.883" UserId="2429" Text="Is dry rub necessary in making bbq ribs?" />
  <row Id="14377" PostHistoryTypeId="3" PostId="7051" RevisionGUID="14609544-c460-45bd-a396-60bc6469c495" CreationDate="2010-09-10T12:07:06.883" UserId="2429" Text="&lt;sauce&gt;&lt;bbq&gt;&lt;ribs&gt;" />
  <row Id="14378" PostHistoryTypeId="2" PostId="7052" RevisionGUID="1e77819c-3840-44ed-95cf-3ed3e574f5d8" CreationDate="2010-09-10T12:25:23.383" UserId="1816" Text="Your ribs will have a lot less flavor if you do not use a dry rub.  However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill.  The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.&#xD;&#xA;&#xD;&#xA;Sitting in the fridge allows some of the flavors to permeate, and if you used a material that would let water out rather than foil could allow your ribs to air out a bit.  These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great.&#xD;&#xA;&#xD;&#xA;I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs." />
  <row Id="14379" PostHistoryTypeId="2" PostId="7053" RevisionGUID="e2929be4-80c9-4bab-94f1-126eca63d711" CreationDate="2010-09-10T12:25:40.403" UserId="2148" Text="You can certainly do without the rub before hand. Keep in mind though that one of the functions of marinating in an acidic wet rub will be to break down the connective tissues. Going straight to the grill without a marinating wont be as tender. One alternative is to cook the ribs in a slow cooker full of sauce all day while you are at work. This will cut down on the planning and result in a fall-off-the-bone outcome." />
  <row Id="14380" PostHistoryTypeId="2" PostId="7054" RevisionGUID="2de75cfa-982d-4f32-8bdb-b856fa07a03c" CreationDate="2010-09-10T12:30:53.090" UserId="177" Text="It's the season for pumpkins and I was wondering if there is a way to tell if a pumpkin was going to taste good enough to cook with. I guess this is a similar situation as with a watermelon - you can't really cut it open to check if it will taste good." />
  <row Id="14381" PostHistoryTypeId="1" PostId="7054" RevisionGUID="2de75cfa-982d-4f32-8bdb-b856fa07a03c" CreationDate="2010-09-10T12:30:53.090" UserId="177" Text="Is there a way to tell if a pumpkin is going to be good for cooking?" />
  <row Id="14382" PostHistoryTypeId="3" PostId="7054" RevisionGUID="2de75cfa-982d-4f32-8bdb-b856fa07a03c" CreationDate="2010-09-10T12:30:53.090" UserId="177" Text="&lt;pumpkin&gt;" />
  <row Id="14383" PostHistoryTypeId="5" PostId="7052" RevisionGUID="4e96d60f-c7c7-4ed1-a597-84d86a0bfde9" CreationDate="2010-09-10T12:31:13.980" UserId="1816" Comment="added 172 characters in body" Text="Your ribs will have a lot less flavor if you do not use a dry rub.  However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill.  The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.&#xD;&#xA;&#xD;&#xA;Sitting in the fridge allows some of the flavors to permeate, and if you used a material that would let water out rather than foil could allow your ribs to air out a bit.  These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great.  I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on.  Until then the ribs stay in the foil.&#xD;&#xA;&#xD;&#xA;I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs." />
  <row Id="14384" PostHistoryTypeId="2" PostId="7055" RevisionGUID="d86bbb68-9085-4ff7-a2b8-1e54edc1b58d" CreationDate="2010-09-10T12:34:05.873" UserId="177" Text="I've always enjoyed eating the pumpkin seeds when I buy them at vendor, but whenever I try to make them at home in the oven, they always seem to turn out either still soggy, or deflated and not crunchy.  What am I missing in the technique - I've just simply washed them off, laid on aluminum foil and placed in the oven at 350." />
  <row Id="14385" PostHistoryTypeId="1" PostId="7055" RevisionGUID="d86bbb68-9085-4ff7-a2b8-1e54edc1b58d" CreationDate="2010-09-10T12:34:05.873" UserId="177" Text="What method can I use to cook pumpkin seeds so that they turn out crunchy?" />
  <row Id="14386" PostHistoryTypeId="3" PostId="7055" RevisionGUID="d86bbb68-9085-4ff7-a2b8-1e54edc1b58d" CreationDate="2010-09-10T12:34:05.873" UserId="177" Text="&lt;pumpkin&gt;&lt;seeds&gt;" />
  <row Id="14387" PostHistoryTypeId="2" PostId="7056" RevisionGUID="f7fd687f-5d47-41aa-8e67-67296b4c38cb" CreationDate="2010-09-10T12:54:49.500" UserId="67" Text="I let mine dry after washing, then toss them in oil, sprinkle with salt, and then roast on a sheet pan&#xD;&#xA;&#xD;&#xA;I also make sure to get in there and stir them a few times during roasting, to be sure that they all get exposed to the heat, and on both sides." />
  <row Id="14388" PostHistoryTypeId="5" PostId="7019" RevisionGUID="daa65877-bca1-4d28-8525-75e6492642aa" CreationDate="2010-09-10T14:04:05.863" UserId="220" Comment="added 462 characters in body" Text="It looks like you're basically making a cheese custard for the center of the bread. Flax seeds aren't going to give you a firm, egg-like texture. Instead, I'd use something that already has that cooked-egg texture, like tofu, which also won't impart any flavor (so you'll need to tackle that issue separately).&#xD;&#xA;&#xD;&#xA;Experiment with different preparations, but I'd start off with a silken tofu, then purée the tofu in a blender with a bit of cornstarch (to help it firm back up when cooked). Once the tofu has been processed you can mix in the shredded cheese. and throw the filling in.  You'll probably  have to do several attempts before you get the ideal preparations and keep in mind that it *won't* taste like the original thing, but may bear enough resemblance. &#xD;&#xA;&#xD;&#xA;EDIT: In response to the comment, I would say you could try using tapioca in a high concentration, dissolved in a bit of milk or cream. After cooking (hopefully) the tapioca will help to create the texture you want, and it will actually not affect the flavor. &#xD;&#xA;&#xD;&#xA;The other (obvious) option is to just leave out the eggs and not replace them with anything. It won't be the same, but neither will any of these substitutions, and it will likely still be good. " />
  <row Id="14389" PostHistoryTypeId="5" PostId="7052" RevisionGUID="63bb226d-2dcd-47fd-bf52-819cacbdacf4" CreationDate="2010-09-10T14:18:05.200" UserId="1816" Comment="deleted 27 characters in body; edited body" Text="Your ribs will have a lot less flavor if you do not use a dry rub.  However you can minimize some of the time (and only a bit of the flavor) by putting on the rub, wrapping in foil, and immediately putting them in the oven or on the grill.  The process of putting your rub together probably takes only about 5 minutes - it's the fridge time that takes a while.&#xD;&#xA;&#xD;&#xA;Sitting in the fridge allows some of the flavors to permeate, and if you used a more permeable material could allow your ribs to air out a bit.  These are good things, but for my rib recipe I don't put the ribs in the fridge and they still taste great.  I also don't put the barbecue sauce on until about the last 20 minutes of oven time, when the foil comes off and the sauce goes on.  Until then the ribs stay in the foil.&#xD;&#xA;&#xD;&#xA;I looked up North Carolina (which uses a sauce that isn't tomato based in the eastern part of the state), South Carolina (a mustard sauce), Texas, Memphis (which uses no sauce), Kansas City (tomato based-sauce that is rather sweet) - all of them used a dry rub even with wide variations on the sauce and for both beef and pork ribs." />
  <row Id="14390" PostHistoryTypeId="2" PostId="7057" RevisionGUID="dada5803-85d0-44c5-a94a-311ea6d1a171" CreationDate="2010-09-10T14:19:06.323" UserId="364" Text="Be sure not to crowd them on the pan when roasting. " />
  <row Id="14391" PostHistoryTypeId="2" PostId="7058" RevisionGUID="aed77352-b72a-42a7-99d1-ebc5913dcd7f" CreationDate="2010-09-10T14:20:15.983" UserId="296" Text="I think you're right that they're similar to a watermelon in that there's truly no definitive way to tell if they're ripe and good to cook with. There are a few signs you can look for though. &#xD;&#xA;&#xD;&#xA; 1. Like a watermelon, thump it. It should make a hollow sound.&#xD;&#xA; 2. Check the skin out. It should be hard like a shell. Press your thumbnail into it; it should resist puncture.&#xD;&#xA; 3. Make sure the vine that is attached to the pumpkin has died and turned brown and woody. This is a good indicator that it is ripe and ready to be used. &#xD;&#xA;&#xD;&#xA;Good luck!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14392" PostHistoryTypeId="2" PostId="7059" RevisionGUID="9d9c0750-2808-4733-ae62-43c7e04ea8b2" CreationDate="2010-09-10T14:23:48.587" UserId="1816" Text="An all-the-way orange pumpkin is a good indicator of ripeness, although with some brands of pumpkin the pumpkin can be ripe before being orange.  Things to really look for are:&#xD;&#xA;&#xD;&#xA; - The pumpkin sounds hollow when thumped (like watermelon)&#xD;&#xA; - The skin dents but does not puncture when you push your fingernail into it&#xD;&#xA; - The stem is hard&#xD;&#xA; - There is a long stem (for eating this slows any rotting of the pumpkin)&#xD;&#xA;&#xD;&#xA;If you are harvesting the pumpkin yourself, disinfecting the skin on picking will kill any bacteria that might cause rot.  This is usually done with a 10% bleach solution.  Curing a pumpkin for 10 days at 80 degrees F or so in a dark place will extend the shelf life as well.&#xD;&#xA;&#xD;&#xA;Once you have purchased your pumpkin, store it out of direct sunlight at room temperature for maximum shelf life." />
  <row Id="14393" PostHistoryTypeId="2" PostId="7060" RevisionGUID="001c232b-b8d9-41c1-b295-129e1f1f0f45" CreationDate="2010-09-10T14:26:22.503" UserId="1393" Text="Be sure and roast them in a single layer, and keep going until they are golden brown, tossing occasionally. If they are soggy, you probably just aren't cooking them long enough to drive off all of the water." />
  <row Id="14394" PostHistoryTypeId="5" PostId="1372" RevisionGUID="b2ee93e3-eb1c-40ab-9655-31c64018007b" CreationDate="2010-09-10T14:47:51.643" UserId="210" Comment="fixed typo and spelling error" Text="Mushrooms typically release water if they are overcooked and also if salt is added too early in the cooking process. &#xD;&#xA;&#xD;&#xA;When cooking mushrooms, cook them on a relatively high heat until they have just developed some colour. at the end of the cooking process add your seasoning." />
  <row Id="14395" PostHistoryTypeId="5" PostId="1365" RevisionGUID="1bd3288a-337d-46fa-a419-236fd08abd9b" CreationDate="2010-09-10T15:03:04.983" UserId="210" Comment="removed recipe request" Text="How do you prepare mushroom pepper fry. I wanted it to be crispy, but the mushroom itself was generating lot of water.&#xD;&#xA;Any suggestions would be helpful.&#xD;&#xA;&#xD;&#xA;Thanks...&#xD;&#xA;" />
  <row Id="14396" PostHistoryTypeId="2" PostId="7061" RevisionGUID="70f0d5fc-8e58-4243-ab7f-dec0cc73b467" CreationDate="2010-09-10T15:36:25.937" UserId="67" Text="Many of the varieties of pumpkin sold in US stores in the fall are decorative -- they're grown for their appearance and size, not for cooking with.&#xD;&#xA;&#xD;&#xA;Ask for 'sugar pumpkins' or 'pie pumpkins' at your grocery store, farm stand, or farmer's market, and you should be able to find them -- they tend to be smaller, more squat than round (although, some farmers markets might have other varieties of &quot;pie&quot; pumpkins).&#xD;&#xA;&#xD;&#xA;If you can't find them -- I'd go with acorn squash, instead of using one of the decorative pumpkins.&#xD;&#xA;" />
  <row Id="14397" PostHistoryTypeId="2" PostId="7062" RevisionGUID="f34b3f78-9ef4-4a34-bda7-a53c560c48c9" CreationDate="2010-09-10T15:40:56.513" UserId="2148" Text="I recently saw a recipe that called for Turkish Bay Leaves. Is this any different than the kind I would find in a standard spice bottle labeled &quot;Bay Leaves&quot;, or is this a form of exotic marketing? Are there even different types of Bay Leaves?" />
  <row Id="14398" PostHistoryTypeId="1" PostId="7062" RevisionGUID="f34b3f78-9ef4-4a34-bda7-a53c560c48c9" CreationDate="2010-09-10T15:40:56.513" UserId="2148" Text="Are Turkish Bay Leaves &quot;Normal&quot; Bay leaves?" />
  <row Id="14399" PostHistoryTypeId="3" PostId="7062" RevisionGUID="f34b3f78-9ef4-4a34-bda7-a53c560c48c9" CreationDate="2010-09-10T15:40:56.513" UserId="2148" Text="&lt;ingredients&gt;" />
  <row Id="14400" PostHistoryTypeId="2" PostId="7063" RevisionGUID="378be8b2-b272-40b5-88df-7e6e89d6ca0e" CreationDate="2010-09-10T15:47:04.973" UserId="1393" Text="According to [The Spice House][1]:&#xD;&#xA;&#xD;&#xA;&gt; The flavor of these Turkish bay leaves&#xD;&#xA;&gt; is far milder and more complex than&#xD;&#xA;&gt; that of domestic bay; it adds a subtly&#xD;&#xA;&gt; sweet astringency to dishes. Only one&#xD;&#xA;&gt; or two are needed to enhance a whole&#xD;&#xA;&gt; roast, pot of soup or stew.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thespicehouse.com/spices/turkish-bay-leaves-whole-and-ground" />
  <row Id="14401" PostHistoryTypeId="2" PostId="7064" RevisionGUID="dfbc4233-3c5b-45fa-b51b-028d2122c4b0" CreationDate="2010-09-10T15:47:25.830" UserId="2047" Text="I consider them &quot;normal&quot;; they're the oval-shaped bay leaves. There's a &quot;California&quot; bay leaf variety that has elongated leaves and a slightly different flavor.&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/aiJf2.jpg" />
  <row Id="14402" PostHistoryTypeId="12" PostId="6986" RevisionGUID="a6779651-1638-4ad5-806e-7e0dbd0a53ee" CreationDate="2010-09-10T15:54:01.700" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14403" PostHistoryTypeId="13" PostId="6986" RevisionGUID="62bdd86f-4dbf-4bf1-a905-fe24850c0ca2" CreationDate="2010-09-10T15:54:29.063" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="14405" PostHistoryTypeId="2" PostId="7066" RevisionGUID="bcec4d93-fd8c-4b51-906b-e28c8f43f8a0" CreationDate="2010-09-10T16:23:21.027" UserId="210" Text="I have a cake tin (the sprung false bottom type) which, although the bottom seems to fit quite well, has started to leak when I pour cake mixture into it.&#xD;&#xA;&#xD;&#xA;Is there anything I can do to rescue the tin and stop it from leaking, or should I just bin it and get a new one?" />
  <row Id="14406" PostHistoryTypeId="1" PostId="7066" RevisionGUID="bcec4d93-fd8c-4b51-906b-e28c8f43f8a0" CreationDate="2010-09-10T16:23:21.027" UserId="210" Text="Can I repair a cake tin which has started to leak?" />
  <row Id="14407" PostHistoryTypeId="3" PostId="7066" RevisionGUID="bcec4d93-fd8c-4b51-906b-e28c8f43f8a0" CreationDate="2010-09-10T16:23:21.027" UserId="210" Text="&lt;equipment&gt;&lt;cake&gt;" />
  <row Id="14408" PostHistoryTypeId="5" PostId="5133" RevisionGUID="dbf676f1-5b98-4cc3-8d39-7d68c800bbfb" CreationDate="2010-09-10T16:29:42.670" UserId="210" Comment="added 89 characters in body" Text="So it turns out she doesn't have any volume measurements either, other than a measuring jug.&#xD;&#xA;&#xD;&#xA;So in the end I divided the 500g bag between two identical glasses, then divided one of those glasses up between 2 others to get approx 125g&#xD;&#xA;&#xD;&#xA;Now it seems that the cake tin doesn't seal properly anyway so I can't imagine that my cheescake is going to turn out any good anyway...&#xD;&#xA;&#xD;&#xA;For Neil, a measuring jug:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/b7hRW.jpg" />
  <row Id="14409" PostHistoryTypeId="2" PostId="7067" RevisionGUID="2ed625f7-53b2-4dc7-91e0-e54bb42a4587" CreationDate="2010-09-10T16:42:27.153" UserId="725" Text="Ok, so, I know the answer, &quot;You shouldn't, because it's easy to make it fresh.&quot;&#xD;&#xA;&#xD;&#xA;But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a tupperware awaiting a secondcoming. Usually it just ends up being packed for lunch and eaten cold. But on thsoe other occasions, when I may like to have it warmed up and served with a sauce of some kind, what would be the best way to go about doing so?&#xD;&#xA;&#xD;&#xA;I haven't really experimented yet, but thought maybe putting the pasta in a steamer basket could work well? Has anybody tried this? thoughts?" />
  <row Id="14410" PostHistoryTypeId="1" PostId="7067" RevisionGUID="2ed625f7-53b2-4dc7-91e0-e54bb42a4587" CreationDate="2010-09-10T16:42:27.153" UserId="725" Text="How should one go about reheating pasta?" />
  <row Id="14411" PostHistoryTypeId="3" PostId="7067" RevisionGUID="2ed625f7-53b2-4dc7-91e0-e54bb42a4587" CreationDate="2010-09-10T16:42:27.153" UserId="725" Text="&lt;pasta&gt;&lt;culinary-uses&gt;&lt;reheating&gt;" />
  <row Id="14412" PostHistoryTypeId="2" PostId="7068" RevisionGUID="13f01dd0-0b9c-42f9-bc9d-41e7eb01f1d9" CreationDate="2010-09-10T16:45:29.610" UserId="87" Text="On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. &#xD;&#xA;&#xD;&#xA;- For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or use my large soup / gravy pot to do the rice. &#xD;&#xA;- For the Risotto, I'm not really sure if cooking that much risotto is even possible simultaneously.&#xD;&#xA;&#xD;&#xA;My question in a nutshell is how much water and salt should I put in?&#xD;&#xA;&#xD;&#xA;Now I know that water and seasoning depends on humidity, weather condition, type of rice, where was it harvested from, was it drained ? washed ? drained and washed? soaked?, the moon and earth cycles, night and day, and that the amount of water decreases significantly as the amount of rice increases. I'm looking for a ballpark figure (+/- 1 cup)" />
  <row Id="14413" PostHistoryTypeId="1" PostId="7068" RevisionGUID="13f01dd0-0b9c-42f9-bc9d-41e7eb01f1d9" CreationDate="2010-09-10T16:45:29.610" UserId="87" Text="Cookware and methods for large quantities of rice" />
  <row Id="14414" PostHistoryTypeId="3" PostId="7068" RevisionGUID="13f01dd0-0b9c-42f9-bc9d-41e7eb01f1d9" CreationDate="2010-09-10T16:45:29.610" UserId="87" Text="&lt;cooking-techniques&gt;&lt;rice&gt;" />
  <row Id="14415" PostHistoryTypeId="5" PostId="7067" RevisionGUID="08856bc7-781c-4e32-95c0-ce61d546712b" CreationDate="2010-09-10T16:50:51.593" UserId="210" Comment="edited body" Text="Ok, so, I know the answer, &quot;You shouldn't, because it's easy to make it fresh.&quot;&#xD;&#xA;&#xD;&#xA;But on occasion, I end up making too much pasta, not having enough sauce, etc. and the pasta gets stowed in a tupperware awaiting a secondcoming. Usually it just ends up being packed for lunch and eaten cold. But on those other occasions, when I may like to have it warmed up and served with a sauce of some kind, what would be the best way to go about doing so?&#xD;&#xA;&#xD;&#xA;I haven't really experimented yet, but thought maybe putting the pasta in a steamer basket could work well? Has anybody tried this? thoughts?" />
  <row Id="14416" PostHistoryTypeId="2" PostId="7069" RevisionGUID="0501ec34-3ad0-425b-9240-6fc39b7507df" CreationDate="2010-09-10T16:50:54.593" UserId="87" Text="In our previous restaurant, there was no way we could cool the pasta fresh for our lunch and supper rush hours. So here's what we did in a nutshell: &#xD;&#xA;&#xD;&#xA;- Cook the pasta in boiling water for about 5 minutes (way before aldente)&#xD;&#xA;- put the pasta, and enough water to cover in a container and throw the container in an ice bath for a few minutes ( rechange the ice of necessary)&#xD;&#xA;- put in the fridge. &#xD;&#xA;&#xD;&#xA;When you want your lovely pasta:&#xD;&#xA;- Drain as much as you need&#xD;&#xA;- add 1 to 2tbsp of the pasta water to your application" />
  <row Id="14417" PostHistoryTypeId="2" PostId="7070" RevisionGUID="230f615c-2549-4698-883a-3353d1ec0147" CreationDate="2010-09-10T16:51:22.590" UserId="210" Text="easiest way is to mix it with the sauce and heat both up together..." />
  <row Id="14418" PostHistoryTypeId="2" PostId="7071" RevisionGUID="fab815f6-ee10-40e2-869b-2daa2ea01d47" CreationDate="2010-09-10T16:51:48.100" UserId="1393" Text="Wrap the bottom in tin foil before squeezing it into the sides with the clasp." />
  <row Id="14419" PostHistoryTypeId="2" PostId="7072" RevisionGUID="a4e2351d-e38b-4d9e-87a5-bfd237d160e6" CreationDate="2010-09-10T16:53:33.153" UserId="1393" Text="For small amounts, I have good luck reheating pasta in the microwave with a little butter or your choice of sauce. The moist heat does a good job of allowing the starch granules to soften back up. " />
  <row Id="14420" PostHistoryTypeId="2" PostId="7073" RevisionGUID="0e9011ed-c65a-4102-913e-1b790a6f86e8" CreationDate="2010-09-10T16:56:15.320" UserId="1393" Text="I would definitely not do the risotto, very hard to get and hold the right texture in those kinds of quantities. The basmati rice will work fine in a large pot. Cook it by the absorption method (bring to a boil with 1 3/4 cups of water per cup of rice, reduce to a simmer, cook covered, without stirring, until all of the water is absorbed)." />
  <row Id="14421" PostHistoryTypeId="2" PostId="7074" RevisionGUID="9d468e3f-e7fd-482b-baea-00bc721e46ec" CreationDate="2010-09-10T16:57:58.570" UserId="2283" Text="The best answer I can offer is two inches and go from there. Let me clarify put your rice in your soup pan cover it with water until it is two inches over the top of your rice on medium high heat and check and stir it until it is to the right consistency. Once the rice has absorbed all the water fluff. I know it is not a very accurate number but as you said there are a lot of factors involved. For the Risotto the most I have managed to cook at one time was six servings and that was difficult to get the proper consistency, I just don't have a pan large enough to cook it properly over that amount so have never tried." />
  <row Id="14422" PostHistoryTypeId="2" PostId="7075" RevisionGUID="02eed6e2-ef99-4e48-b72c-d74a031ba2bb" CreationDate="2010-09-10T16:59:59.000" UserId="1546" Text="Most recipes call for the white and the inner green parts of leeks. I feel like I'm wasting half leek.&#xD;&#xA;&#xD;&#xA;After googling a little, I've found some people consider it edible if properly cooked. I guess a couple of hours of simmering should be enough, but my book says to use only white and inner green parts for stock. Is there a reason not to use it, [if properly cleaned](http://cooking.stackexchange.com/questions/2293/how-do-you-efficiently-clean-a-leek)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14423" PostHistoryTypeId="1" PostId="7075" RevisionGUID="02eed6e2-ef99-4e48-b72c-d74a031ba2bb" CreationDate="2010-09-10T16:59:59.000" UserId="1546" Text="Can I use the green part of leeks for stocks?" />
  <row Id="14424" PostHistoryTypeId="3" PostId="7075" RevisionGUID="02eed6e2-ef99-4e48-b72c-d74a031ba2bb" CreationDate="2010-09-10T16:59:59.000" UserId="1546" Text="&lt;stock&gt;" />
  <row Id="14425" PostHistoryTypeId="2" PostId="7076" RevisionGUID="4b949680-721a-44b7-9396-47a0cef3f058" CreationDate="2010-09-10T17:03:04.020" UserId="2283" Text="If it is a lot of pasta I add an inch or so water to the bottom of my pasta pan and reheat it slowly, stirring occassionally, it usually takes just a couple of minutes to heat. If it is just for me I pop it in the microwave with a little ketchup, I tried adding additional sauce and the microwave always tends to dry it out not so with ketchup. " />
  <row Id="14426" PostHistoryTypeId="5" PostId="7047" RevisionGUID="98bd223a-179a-4931-836d-72b3e4a80f56" CreationDate="2010-09-10T17:03:19.013" UserId="2125" Comment="formatting" Text="I know that at Morimoto's in New York he has a pizza dish that is essentially sushi ingredients on pizza dough. This is quoted from a NY Times article :&#xD;&#xA;&#xD;&#xA;&gt; a 'tuna pizza' with raw bluefin tuna,&#xD;&#xA;&gt; jalapeño, red onion, olives and an&#xD;&#xA;&gt; anchovy aioli atop a crisp, thin&#xD;&#xA;&gt; tortilla. I also liked silky slices of&#xD;&#xA;&gt; &quot;lamb carpaccio,&quot; dressed with&#xD;&#xA;&gt; Japanese green onions, grated ginger&#xD;&#xA;&gt; and garlic oil.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14427" PostHistoryTypeId="2" PostId="7077" RevisionGUID="1a86bd6d-46ef-4ea5-9c1d-e83adedbbfe8" CreationDate="2010-09-10T17:06:36.697" UserId="2251" Text="Absolutely, go ahead and use it.&#xD;&#xA;&#xD;&#xA;I always ignore the &quot;white and light green parts&quot; instruction anyway, and use the leek up until the point where it feels dried out instead of firm and fleshy—well into the dark green parts—and it's always delicious, even when cooked for significantly less than several hours." />
  <row Id="14428" PostHistoryTypeId="2" PostId="7078" RevisionGUID="5b095b7c-5c2f-4f27-988e-9926c58e7831" CreationDate="2010-09-10T17:11:28.977" UserId="2251" Text="I have several friends with the soap gene (cilantro tastes like soap to them), my father's allergic (it gives him a headache) and because of a lifetime of avoiding the stuff, I find cilantro overwhelming in just about everything. &#xD;&#xA;&#xD;&#xA;Typically, I substitute parsley, but sometimes it still feels like the dish is missing something. Are there other good substitutes for cilantro, either individual herbs or combinations?" />
  <row Id="14429" PostHistoryTypeId="1" PostId="7078" RevisionGUID="5b095b7c-5c2f-4f27-988e-9926c58e7831" CreationDate="2010-09-10T17:11:28.977" UserId="2251" Text="What's a good substitute for cilantro?" />
  <row Id="14430" PostHistoryTypeId="3" PostId="7078" RevisionGUID="5b095b7c-5c2f-4f27-988e-9926c58e7831" CreationDate="2010-09-10T17:11:28.977" UserId="2251" Text="&lt;substitutions&gt;&lt;cilantro&gt;" />
  <row Id="14431" PostHistoryTypeId="5" PostId="7070" RevisionGUID="b3dea599-2e14-40e4-9f7d-7b3747ba9e42" CreationDate="2010-09-10T17:13:35.020" UserId="210" Comment="added 394 characters in body" Text="easiest way is to mix it with the sauce and heat both up together.  Usually I'd do this in a pan, but you could use a microwave.&#xD;&#xA;&#xD;&#xA;If you have to heat the pasta up on its own, what I usually do is do it in a pan and add a little boiling water, just a couple of tablespoons, enough to stop it sticking, and keep stirring until its warmed through.  If it starts to stick add a little more water.&#xD;&#xA;&#xD;&#xA;You could do this in a microwave I'd bet, but I don't have one. " />
  <row Id="14433" PostHistoryTypeId="2" PostId="7079" RevisionGUID="741bf7dc-ce87-407c-b0a5-6c974b084f3e" CreationDate="2010-09-10T17:20:30.390" UserId="20" Text="I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most people eat with their eye's first so....&#xD;&#xA;&#xD;&#xA;is the yellow color artificial or natural, what can be added/removed to create this?" />
  <row Id="14434" PostHistoryTypeId="1" PostId="7079" RevisionGUID="741bf7dc-ce87-407c-b0a5-6c974b084f3e" CreationDate="2010-09-10T17:20:30.390" UserId="20" Text="How do you get a nice yellow gravy color when making a chicken pot pie?" />
  <row Id="14435" PostHistoryTypeId="3" PostId="7079" RevisionGUID="741bf7dc-ce87-407c-b0a5-6c974b084f3e" CreationDate="2010-09-10T17:20:30.390" UserId="20" Text="&lt;chicken&gt;&lt;pie&gt;" />
  <row Id="14436" PostHistoryTypeId="2" PostId="7080" RevisionGUID="6b533df9-26fe-4ba8-b339-fd1748baba98" CreationDate="2010-09-10T17:34:12.150" UserId="2042" Text="[Curry][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Curry_powder" />
  <row Id="14437" PostHistoryTypeId="2" PostId="7081" RevisionGUID="9b19b230-10ed-4c84-92c8-cde93ea4b0ff" CreationDate="2010-09-10T17:42:13.413" UserId="2125" Text="[This writeup][1] suggests substitutes:&#xD;&#xA;I've quoted the most promising option. It seems that Vietnamese Coriander is not really from the coriander family and closely mimics the flavor of cilantro.  Let me know if this works.&#xD;&#xA;&#xD;&#xA;&gt; Vietnamese coriander or Persicaria odorata is a&#xD;&#xA;&gt; herb, the leaves of which commonly&#xD;&#xA;&gt; feature in Southeast Asian cuisine,&#xD;&#xA;&gt; particularly in Vietnam and Malaysia.&#xD;&#xA;&gt; It is also known by the name of&#xD;&#xA;&gt; Vietnamese cilantro, Vietnamese mint&#xD;&#xA;&gt; and Cambodian mint. Though it is not&#xD;&#xA;&gt; related to mint, its flavor as well as&#xD;&#xA;&gt; appearance can be said to slightly&#xD;&#xA;&gt; resemble mint. It is more commonly&#xD;&#xA;&gt; included in salads and soups. The&#xD;&#xA;&gt; flavor of Vietnamese coriander closely&#xD;&#xA;&gt; mimics the flavor of cilantro, and&#xD;&#xA;&gt; hence, can be used as a cilantro&#xD;&#xA;&gt; substitute. This herb is believed to&#xD;&#xA;&gt; be very effective for some common&#xD;&#xA;&gt; gastrointestinal problems like,&#xD;&#xA;&gt; indigestion, stomachache and&#xD;&#xA;&gt; flatulence.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.buzzle.com/articles/cilantro-substitute.htmlflatulence. " />
  <row Id="14438" PostHistoryTypeId="2" PostId="7082" RevisionGUID="1467d051-5233-4fef-a5ce-3ad69b2b4459" CreationDate="2010-09-10T17:43:01.193" UserId="1816" Text="Yellow?  Hm...the gravy on my homemade pot pie is a pretty off-white, creamy color.  It's colored by the half&amp;half and chicken broth that it starts with.&#xD;&#xA;&#xD;&#xA;Perhaps if your chicken broth is yellow-y to begin with and you use more of that?" />
  <row Id="14439" PostHistoryTypeId="2" PostId="7083" RevisionGUID="0e648ff8-dbc8-4f2c-ace3-d4ba66c071ad" CreationDate="2010-09-10T17:46:42.420" UserId="1816" Text="For your basmati rice, Cook's Illustrated has a baked rice recipe that - with a large enough pot - you should be able to adapt.  You can find it in their [New Best Recipe][1].  There's a similar recipe that was [written up in Gourmet (via The Wednesday Chef)][2].&#xD;&#xA;&#xD;&#xA;I'd skip the risotto.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744&#xD;&#xA;  [2]: http://www.thewednesdaychef.com/the_wednesday_chef/2009/04/francis-lams-rice.html" />
  <row Id="14440" PostHistoryTypeId="2" PostId="7084" RevisionGUID="f32933d0-5e8b-4011-90bb-d96cea86030e" CreationDate="2010-09-10T17:59:27.320" UserId="2148" Text="Figured I'd check the [site][1] of the brand I use. Turns out they are Turkish:&#xD;&#xA;&#xD;&#xA;&gt; The bay tree is native to the Mediterranean region and Asia Minor. The bay or laurel tree grows well in the subtropics and is cultivated today as a spice in the Far East as well as the Canary Islands, France, Belgium, Mexico, Central America and Turkey (where McCormick's bay leaves are grown).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z/Bay-Leaves.aspx" />
  <row Id="14441" PostHistoryTypeId="2" PostId="7085" RevisionGUID="94d49a94-228f-4c92-a00b-a1273b502758" CreationDate="2010-09-10T18:16:16.387" UserId="2001" Text="I've only seen that color in canned cream of chicken soup and I'm dubious of its source.&#xD;&#xA;I personally don't feel like it *has* to be yellow.&#xD;&#xA;&#xD;&#xA;If your goal is just color I would use turmeric- it is my yellow-stain of choice." />
  <row Id="14442" PostHistoryTypeId="2" PostId="7086" RevisionGUID="cbd86e49-0c2b-4ce3-912c-5bbb51960592" CreationDate="2010-09-10T18:39:51.933" UserId="47" Text="Usually that bright yellow gravy colour is from using bouillon cubes or powder to make the broth, rather than making it yourself.  The OXO cubes are quite heavily colored (not naturally), and will make your gravy yellow." />
  <row Id="14443" PostHistoryTypeId="2" PostId="7087" RevisionGUID="14ce3b48-5334-4375-ac76-c16cc053ef72" CreationDate="2010-09-10T18:55:20.987" UserId="586" Text="Out of 3 different recipe books, I see they swap parsley for cilantro.  Not sure if you will get the flavor that you are looking for there, though." />
  <row Id="14444" PostHistoryTypeId="2" PostId="7088" RevisionGUID="8ff37d4b-030a-439e-8012-5c33a63189d0" CreationDate="2010-09-10T19:11:35.873" UserId="586" Text="I cook mine in a Rice Cooker, good quality with variable settings for white and dark rices.  Comes out great." />
  <row Id="14445" PostHistoryTypeId="2" PostId="7089" RevisionGUID="1159d430-575d-475d-9701-dc48b1e14d44" CreationDate="2010-09-10T19:29:10.720" UserId="1484" Text="I notice when I bake cookies (usually chocolate chip or peanut butter) the recipe often says &quot;place on baking rack to cool&quot;. Because I don't have one, I just place them on a plate after removing them from the pan. It doesn't seem to do any harm. What is the point of buying this special piece of equipment?" />
  <row Id="14446" PostHistoryTypeId="1" PostId="7089" RevisionGUID="1159d430-575d-475d-9701-dc48b1e14d44" CreationDate="2010-09-10T19:29:10.720" UserId="1484" Text="What is the point of a baking rack?" />
  <row Id="14447" PostHistoryTypeId="3" PostId="7089" RevisionGUID="1159d430-575d-475d-9701-dc48b1e14d44" CreationDate="2010-09-10T19:29:10.720" UserId="1484" Text="&lt;equipment&gt;&lt;baking-techniques&gt;" />
  <row Id="14448" PostHistoryTypeId="2" PostId="7090" RevisionGUID="9c17c728-984c-42fb-82b0-c34333f3af8c" CreationDate="2010-09-10T19:33:01.807" UserId="2348" Text="Turmeric can be used without effecting the taste too much, all though I agree with previous posters with the analysis on why the color is yellow.  " />
  <row Id="14449" PostHistoryTypeId="2" PostId="7091" RevisionGUID="b892c3bc-f13f-4770-8909-ea0e4649d0dc" CreationDate="2010-09-10T19:35:08.370" UserId="60" Text="A cooling rack serves two primary purposes.&#xD;&#xA;&#xD;&#xA;First, it allows the cookies to cool faster by letting air circulate completely around the cookie.&#xD;&#xA;&#xD;&#xA;Second, it prevents the steam escaping from the cookies from soaking the bottoms, and other cookies placed on top." />
  <row Id="14450" PostHistoryTypeId="2" PostId="7092" RevisionGUID="cffd4df9-7679-4a1b-a617-4051c50c8898" CreationDate="2010-09-10T19:50:21.420" UserId="145" Text="When you place something on a cooling rack you expose more of the surface area to the air allowing your cookies, bread, etc to cool faster than just leaving them out on the pan." />
  <row Id="14451" PostHistoryTypeId="6" PostId="7089" RevisionGUID="1232dfc5-3ea9-4ada-8fd7-d2b3fd3c1c3b" CreationDate="2010-09-10T20:02:42.173" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="14452" PostHistoryTypeId="2" PostId="7093" RevisionGUID="a133814d-2f43-4853-add0-651689dc6084" CreationDate="2010-09-10T20:06:28.790" UserId="41" Text="In addition to [hobodave's][1] cookie-specific answer, as a general point (since this was asked as a general question) it's also quite important to have a rack if you are baking anything with a significant quantity of fat (i.e. meat).  The rack allows the fat to actually drain; otherwise the food would end up being drowned in its own fat and become soggy.  In extreme cases the fat may actually burn and seriously taint the flavour of the food you're baking.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7089/what-is-the-point-of-a-baking-rack/7091#7091" />
  <row Id="14453" PostHistoryTypeId="2" PostId="7094" RevisionGUID="c38fc5d4-7cca-4fec-be31-5b371d26ae30" CreationDate="2010-09-10T20:30:43.397" UserId="1769" Text="Mushrooms taste amazing after being slow cooked with meat, though they may need to be added later in the cooking time to avoid getting soggy. Hearty fall/winter veggies like butternut squash and sweet potatoes would be great as well. " />
  <row Id="14454" PostHistoryTypeId="16" PostId="7094" RevisionGUID="c38fc5d4-7cca-4fec-be31-5b371d26ae30" CreationDate="2010-09-10T20:30:43.397" UserId="-1" />
  <row Id="14456" PostHistoryTypeId="2" PostId="7095" RevisionGUID="9adfd118-346f-4995-afa5-32140d72b802" CreationDate="2010-09-10T21:59:44.010" UserId="2441" Text="Rotis made at home don't have baking powder. I am sure the store bought ones use it to make the rotis extra soft and fluffy it is heats up." />
  <row Id="14457" PostHistoryTypeId="2" PostId="7096" RevisionGUID="8dd9d01b-63d2-476b-b38d-4f790ab273ae" CreationDate="2010-09-10T22:06:19.580" UserId="177" Text="I would try Lime Basil or a mixture of 1/2 vinegar, and 1/2 bottled lime juice (small portion)." />
  <row Id="14458" PostHistoryTypeId="4" PostId="7038" RevisionGUID="b4660292-6857-4780-94c5-29e688f4906d" CreationDate="2010-09-10T23:37:11.623" UserId="2239" Comment="edited title" Text="If dark pans brown food faster, do I need to make adjustments to baking when I use a light colored pan (and vise-versa)?" />
  <row Id="14459" PostHistoryTypeId="2" PostId="7097" RevisionGUID="422c2eac-e04d-486f-86b3-16197de5e4f7" CreationDate="2010-09-10T23:37:42.263" UserId="1393" Text="As far as I can tell based on restaurants in the US, the cuisines of Ethiopia and Eritrea are quite similar. Are there any characteristic differences between the two, or dishes that belong strongly to one and not the other?" />
  <row Id="14460" PostHistoryTypeId="1" PostId="7097" RevisionGUID="422c2eac-e04d-486f-86b3-16197de5e4f7" CreationDate="2010-09-10T23:37:42.263" UserId="1393" Text="What are the primary differences between Ethiopian and Eritrean food?" />
  <row Id="14461" PostHistoryTypeId="3" PostId="7097" RevisionGUID="422c2eac-e04d-486f-86b3-16197de5e4f7" CreationDate="2010-09-10T23:37:42.263" UserId="1393" Text="&lt;untagged&gt;" />
  <row Id="14462" PostHistoryTypeId="5" PostId="7091" RevisionGUID="a1e0faa8-6882-4604-93ba-f5e315a16f2d" CreationDate="2010-09-10T23:39:22.337" UserId="60" Comment="added 22 characters in body" Text="A cooling rack serves two primary purposes.&#xD;&#xA;&#xD;&#xA;First, it allows the cookies (or other baked good) to cool faster by letting air circulate completely around the cookie.&#xD;&#xA;&#xD;&#xA;Second, it prevents the steam escaping from the cookies from soaking the bottoms, and other cookies placed on top." />
  <row Id="14463" PostHistoryTypeId="2" PostId="7098" RevisionGUID="20caf360-931f-4164-b30b-ffcdb7cfef04" CreationDate="2010-09-11T00:17:29.983" UserId="1575" Text="Brining makes meat tender because the salt (and some sugar) breaks down proteins. Shouldn't a salty/sugary marinade do the same thing?" />
  <row Id="14464" PostHistoryTypeId="1" PostId="7098" RevisionGUID="20caf360-931f-4164-b30b-ffcdb7cfef04" CreationDate="2010-09-11T00:17:29.983" UserId="1575" Text="Does marinating break down proteins the way brining does?" />
  <row Id="14465" PostHistoryTypeId="3" PostId="7098" RevisionGUID="20caf360-931f-4164-b30b-ffcdb7cfef04" CreationDate="2010-09-11T00:17:29.983" UserId="1575" Text="&lt;brining&gt;&lt;marinade&gt;" />
  <row Id="14466" PostHistoryTypeId="2" PostId="7099" RevisionGUID="976838de-b144-4ae6-87e4-cf41f2eafcff" CreationDate="2010-09-11T00:26:26.137" UserId="60" Text="Brining does not technically &quot;break down&quot; proteins in meat. At least not the way marinating does.&#xD;&#xA;&#xD;&#xA;**Brining** actually involves osmosis which carries salt and sugar inside the cell walls. This _denatures_ the proteins causing them to unravel and interact with one another. This forms a matrix which traps moisture in the meat.&#xD;&#xA;&#xD;&#xA;**Marinating** on the other hand actually does &quot;break down&quot; the proteins using acidity. The acid literally does consume the proteins and break down the texture of the meat. If the marinade has salt in it, then osmosis will occur _as well_ and the marinade is also serving as a brine.&#xD;&#xA;&#xD;&#xA;So, to answer your question: **Yes**, a salty marinade will brine your meat, but the protein breakdown that occurs is due to the acidity of the marinade." />
  <row Id="14467" PostHistoryTypeId="6" PostId="7098" RevisionGUID="87dca018-f1fb-490c-80f7-5f3e1b37e4da" CreationDate="2010-09-11T00:26:47.490" UserId="60" Comment="edited tags" Text="&lt;food-science&gt;&lt;brining&gt;&lt;marinade&gt;" />
  <row Id="14468" PostHistoryTypeId="2" PostId="7100" RevisionGUID="07ed667d-83c0-4f1f-983d-13fa4f65a053" CreationDate="2010-09-11T00:28:26.443" UserId="2001" Text="The point of brining is not tenderization- It's juiciness.&#xD;&#xA;&#xD;&#xA;When brining, initially dissolved substances inside the meat cells leave into the brine. When the solution reaches equilibrium they start to move back and forth, in and out of the meat. Any flavors in the brine move into the meat as well. The salt denatures enough protein to lock some of the water inside the meat causing more water to get pulled in. After a little while the meat is super charged with water that won't even cook out.&#xD;&#xA;&#xD;&#xA;In order to work the solution has to have relatively a lot of salt in it. But even then, the salt is not able to break up the collagen fibers that make meat tough- it takes heat and time for that to happen.&#xD;&#xA;&#xD;&#xA;In order to get the super-charged-juiciness with a marinade it would have to have a lot of salt and water- more than marinades usually do. And then you would have made yourself a brine." />
  <row Id="14469" PostHistoryTypeId="5" PostId="7100" RevisionGUID="7d299d47-6f6d-4212-b4ae-fd7a4d549d62" CreationDate="2010-09-11T00:50:17.910" UserId="2001" Comment="Grammar edits, clarification" Text="The point of brining is not tenderization- It's juiciness and flavor.&#xD;&#xA;&#xD;&#xA;When brining, initially dissolved substances inside the meat cells leave into the brine. When the solution reaches equilibrium they start to move back and forth, in and out of the meat. Any flavors in the brine move into the meat as well. The salt denatures enough protein to lock some of the water inside the meat causing more water to get pulled in. After a little while the meat is super charged with water that won't even cook out.&#xD;&#xA;&#xD;&#xA;In order to work, the solution has to have relatively a lot of salt in it. But even then, the salt is not able to break up the collagen fibers that make meat tough- it takes heat and time for that to happen.&#xD;&#xA;&#xD;&#xA;In order to get the super-charged-juiciness with a marinade it would have to have a lot of salt and water- more than marinades usually do. And then you would have made yourself a brine." />
  <row Id="14470" PostHistoryTypeId="5" PostId="7079" RevisionGUID="8386fa28-1d0e-48fb-9f7a-a73ae88279c1" CreationDate="2010-09-11T01:42:15.787" UserId="364" Comment="Minor grammar." Text="I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most people eat with their eyes first so....&#xD;&#xA;&#xD;&#xA;Is the yellow color artificial or natural, and what can be added/removed to create this?" />
  <row Id="14471" PostHistoryTypeId="2" PostId="7101" RevisionGUID="6d93ab78-875f-4729-93b1-f5cc4ca9bb04" CreationDate="2010-09-11T01:48:56.327" UserId="140" Text="You can also use [Wolfram Alpha][1] for this, for example [`120 gram/density of sugar/cups`][2].&#xD;&#xA;&#xD;&#xA;Although, they don't have castor sugar in their system.&#xD;&#xA;&#xD;&#xA;  [1]: http://wolframalpha.com&#xD;&#xA;  [2]: http://www.wolframalpha.com/input/?i=120+gram/density+of+sugar/US+cups" />
  <row Id="14472" PostHistoryTypeId="2" PostId="7102" RevisionGUID="d28ba507-ce64-4bc7-8466-eec0fb533b62" CreationDate="2010-09-11T02:01:00.380" UserId="140" Text="My lemon juice concentrate's use by date passed a few months ago. It was kept it in the fridge the whole time. Is it still safe to use it?" />
  <row Id="14473" PostHistoryTypeId="1" PostId="7102" RevisionGUID="d28ba507-ce64-4bc7-8466-eec0fb533b62" CreationDate="2010-09-11T02:01:00.380" UserId="140" Text="Can lemon juice concentrate be used after the use-by-date?" />
  <row Id="14474" PostHistoryTypeId="3" PostId="7102" RevisionGUID="d28ba507-ce64-4bc7-8466-eec0fb533b62" CreationDate="2010-09-11T02:01:00.380" UserId="140" Text="&lt;food-safety&gt;&lt;lemon-juice&gt;" />
  <row Id="14475" PostHistoryTypeId="6" PostId="3615" RevisionGUID="4f8168f6-56be-472d-9522-affdf63ef79e" CreationDate="2010-09-11T02:10:24.960" UserId="364" Comment="edited tags" Text="&lt;milk&gt;&lt;coffee&gt;&lt;drinks&gt;" />
  <row Id="14480" PostHistoryTypeId="2" PostId="7103" RevisionGUID="b41b0a30-79ed-4106-ac6e-74d29bdf7a86" CreationDate="2010-09-11T03:22:51.357" UserId="1393" Text="With any food, when you are getting to months past the use by date, it would be wise to throw it out. Odds are that it is more an issue of the taste deteriorating, but why take any chances? " />
  <row Id="14481" PostHistoryTypeId="2" PostId="7104" RevisionGUID="3dfd1c9f-31f4-478f-add9-a709c3e27abc" CreationDate="2010-09-11T03:31:18.627" UserId="364" Text="I also typically use bottled lemon juice, as my budget does not allow for fresh lemons. &#xD;&#xA;&#xD;&#xA;[Stilltasty][1] says you should use the bottle within a week, but I've had success with keeping it much, much longer. &#xD;&#xA;&#xD;&#xA;That said, this is one item that will not usually work well past its best-by date, I've found.&#xD;&#xA;&#xD;&#xA;Maybe in the future, you could freeze it in cubes if you can't use it soon enough? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/17534" />
  <row Id="14485" PostHistoryTypeId="2" PostId="7106" RevisionGUID="68bc49eb-8337-4f9a-ac6d-42c1e1a5dc26" CreationDate="2010-09-11T04:02:58.190" UserId="177" Text="I've always been told to never reach into a garbage disposal, for obvious reasons, but always seem to drop items in that I don't want to risk ruining the blades with by grinding them.  Is there a tool(s) that can be used to efficiently retrieve items from a disposal?" />
  <row Id="14486" PostHistoryTypeId="1" PostId="7106" RevisionGUID="68bc49eb-8337-4f9a-ac6d-42c1e1a5dc26" CreationDate="2010-09-11T04:02:58.190" UserId="177" Text="What can I use to retrieve items dropped into a garbage disposal?" />
  <row Id="14487" PostHistoryTypeId="3" PostId="7106" RevisionGUID="68bc49eb-8337-4f9a-ac6d-42c1e1a5dc26" CreationDate="2010-09-11T04:02:58.190" UserId="177" Text="&lt;equipment&gt;&lt;disposal&gt;" />
  <row Id="14491" PostHistoryTypeId="2" PostId="7108" RevisionGUID="3bceb9f4-f501-4935-9361-c82c2536c41c" CreationDate="2010-09-11T04:10:26.060" UserId="177" Text="I read about candies that have &quot;fondant&quot; in the middle used as filling - what is it?  Are there other uses for it?" />
  <row Id="14492" PostHistoryTypeId="1" PostId="7108" RevisionGUID="3bceb9f4-f501-4935-9361-c82c2536c41c" CreationDate="2010-09-11T04:10:26.060" UserId="177" Text="What is Fondant?" />
  <row Id="14493" PostHistoryTypeId="3" PostId="7108" RevisionGUID="3bceb9f4-f501-4935-9361-c82c2536c41c" CreationDate="2010-09-11T04:10:26.060" UserId="177" Text="&lt;candy&gt;" />
  <row Id="14494" PostHistoryTypeId="2" PostId="7109" RevisionGUID="5a5a659b-4fcd-49fe-9a04-5634dda9e536" CreationDate="2010-09-11T04:18:10.430" UserId="1393" Text="Whatever you decide to use, unplug the garbage disposal first if possible, or turn off the circuit breaker it is connected to. This makes absolutely sure it can't be accidentally turned on. It is the same principle taught in shop class before changing the blades on the table saw and is well worth the extra few seconds of effort." />
  <row Id="14497" PostHistoryTypeId="2" PostId="7112" RevisionGUID="683f67ec-74e8-44ce-8ba9-e13bf5c08a9f" CreationDate="2010-09-11T04:23:38.580" UserId="60" Text="There are two types of fondant: poured and rolled.&#xD;&#xA;&#xD;&#xA;Poured fondant is sugar and water that has been cooked to the soft-ball stage and then beaten until creamy and opaque. If you've ever had a [Cadbury Creme Egg][2], the filling is fondant.&#xD;&#xA;&#xD;&#xA;Rolled fondant is the icing commonly used on wedding cakes. It is also used prominently in cake baking TV shows, such as [Ace of Cakes][1]. It too is primarily sugar and water, but it also has gelatin, glycerin, and glucose to thicken the sugar but keep it pliable.&#xD;&#xA;&#xD;&#xA;See also:&#xD;&#xA;&#xD;&#xA;* http://en.wikipedia.org/wiki/Fondant&#xD;&#xA;* [Fondant recipe](http://allrecipes.com//Recipe/rolled-fondant/Detail.aspx)&#xD;&#xA;&#xD;&#xA;[1]: http://www.foodnetwork.com/ace-of-cakes/index.html&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Cadbury_Creme_Egg" />
  <row Id="14498" PostHistoryTypeId="2" PostId="7113" RevisionGUID="b0f92475-2899-4e7e-9968-0b8933ee3a97" CreationDate="2010-09-11T04:23:54.263" UserId="364" Text="Circuitry can't just turn itself on; the machine is controlled by a switch. &#xD;&#xA;&#xD;&#xA;If the switch is not flipped on, the circuit is not complete and the machine will not run. &#xD;&#xA;&#xD;&#xA;Our switch is up on the wall, under a cabinet. There is no chance of something hitting that switch accidentally, so I just reach in when something falls down the drain. &#xD;&#xA;&#xD;&#xA;If I thought there was even a chance that the disposal could turn on, I would never reach in there. " />
  <row Id="14501" PostHistoryTypeId="2" PostId="7115" RevisionGUID="ef124005-46d3-4518-9617-b9be5bdd3495" CreationDate="2010-09-11T04:49:44.867" UserId="43" Text="Well, definitely don't turn it on while your hand is down there  :)&#xD;&#xA;&#xD;&#xA;Seriously though, practically speaking, the disposal is physically incapable of turning itself on or causing you damage when it is off. It is turned on by a switch (like a light switch). What happens when you flick the switch is that a circuit is completed -- this is what turns it on. When the circuit is incomplete, electricity cannot travel to the disposal. In theory, a strong enough electric surge could theoretically &quot;arc&quot; and act momentarily as though the switch were on, thus closing the circuit. However, in practice, this would (as Hobodave mentioned) either fry your fuse (causing it to not come on), fry your disposal (causing it to never come on again), or throw your circuit breaker (causing it to not come ever again on until you reset the breaker).&#xD;&#xA;&#xD;&#xA;(Any electronics people, please forgive the simplicity of the above. I am intentionally trying only to convey the practical truth and am trying to avoid the full lecture on electronics.)&#xD;&#xA;&#xD;&#xA;This is not to say that there couldn't be something dangerous in this dark tight space (like a blade, or broken glass) but this is always a potential concern. If you're careful and slow, there is no danger to reaching in as deep as your hand will allow into a disposal. The first time you do it, you *will* get the willies when you feel those disposal blades, but be careful and you'll be perfectly safe to do this by hand. If your hand is not small enough to fit into the opening, find someone whose hand is small enough. The space down there is tight and oddly shaped. I have thin hands which have been down there way too many times and I can promise that there is likely no tool which can navigate the weird angles and retrieve your lost item." />
  <row Id="14502" PostHistoryTypeId="5" PostId="7115" RevisionGUID="71cc1fb0-1530-49d0-b92b-f296e2277944" CreationDate="2010-09-11T05:37:08.717" UserId="43" Comment="added 96 characters in body" Text="Well, definitely don't turn it on while your hand is down there  :)&#xD;&#xA;&#xD;&#xA;Seriously though, practically speaking, the disposal is physically incapable of turning itself on or causing you damage when it is off. It is turned on by a switch (like a light switch). What happens when you flick the switch is that a circuit is completed -- this is what turns it on. When the circuit is incomplete, electricity cannot travel to the disposal. In theory, a strong enough electric surge could theoretically &quot;arc&quot; and act momentarily as though the switch were on, thus closing the circuit. However, in practice, this would (as Hobodave mentioned) either fry your fuse (causing it to not come on), fry your disposal (causing it to never come on again), or throw your circuit breaker (causing it to not come ever again on until you reset the breaker).&#xD;&#xA;&#xD;&#xA;(Any electronics people, please forgive the simplicity of the above. I am intentionally trying only to convey the practical truth and am trying to avoid the full lecture on electronics.)&#xD;&#xA;&#xD;&#xA;This is not to say that there couldn't be something dangerous in this dark tight space (like a blade, or broken glass) but this is always a potential concern. If you're careful and slow, there is no danger to reaching in as deep as your hand will allow into a disposal. The first time you do it, you *will* get the willies when you feel those disposal blades, but be careful and you'll be perfectly safe to do this by hand. If your hand is not small enough to fit into the opening, find someone whose hand is small enough. The space down there is tight and oddly shaped. I have thin hands which have been down there way too many times and I can promise that there is likely no tool which can navigate the weird angles and retrieve your lost item.&#xD;&#xA;&#xD;&#xA;**Edit:** OChef appears to mention such a tool: http://www.ochef.com/products/alligetter.htm" />
  <row Id="14503" PostHistoryTypeId="2" PostId="7116" RevisionGUID="2a16a4fd-91da-45d7-aded-ced86a4493ea" CreationDate="2010-09-11T06:54:44.057" UserId="2299" Text="I always used to reach in and grab stuff, but I would always put a piece of tape over the switch first." />
  <row Id="14504" PostHistoryTypeId="2" PostId="7117" RevisionGUID="393af848-146b-4766-975c-1f4e5c18cf68" CreationDate="2010-09-11T07:08:07.910" UserDisplayName="daniel" Text="Y'know, we have a blooming onion cutter at the restaurant left over as legacy equipment from the previous tenants. I could ask chef if he's willing to part with it, as we have absolutely no use for it." />
  <row Id="14505" PostHistoryTypeId="2" PostId="7118" RevisionGUID="71f4507c-c5d9-4b26-96ec-187684ac30f5" CreationDate="2010-09-11T07:16:50.637" UserDisplayName="daniel" Text="I wouldn't. I tend to be--at home, not at work!--of the &quot;Eh, if it's not actually developing its own language, bung it in a pan and see what happens&quot; school.&#xD;&#xA;&#xD;&#xA;But months past the best-before is something even I won't mess with. Yes, best-before dates are _incredibly_ conservative, and in many cases (e.g. honey) are irrelevant and used merely as a marketing technique. (Oh no, my X has expired, I need to buy more X.) But for one thing, flavour compounds in fruits (even pasteurised concentrates) break down over time, leaving a flat dull flavour. For another, it has almost certainly bounced around in temperature, possibly been contaminated by molds and yeasts living in your fridge (yes they do, and no it's not really something you need to worry about if there's turnover in your fridge and it's basically clean), and possible been cross-contaminated by other things. Sure, you're not going to dump raw meat in your bottle of lemon juice, but if you have been slightly careless (as we all are!) about putting the lid down on a contaminated cutting board..." />
  <row Id="14506" PostHistoryTypeId="2" PostId="7119" RevisionGUID="4046e17e-288e-44d8-af67-7b81d6077077" CreationDate="2010-09-11T07:19:22.110" UserDisplayName="daniel" Text="There is actually a flavour difference between the white and the green--as there is with any fruits or vegetables with colour variations. With leeks, the white is more delicate and the green more robust, which is why one tends to use the whites for stock.&#xD;&#xA;&#xD;&#xA;Personally, I think the greens sliced up and then treated as onion rings (dust with seasoned cornstarch and deep fry) are both delicious and beautiful used as a garnish. I wouldn't use the greens in a stock unless I was aiming for a particularly aggressive flavour." />
  <row Id="14507" PostHistoryTypeId="2" PostId="7120" RevisionGUID="56af44a0-73d5-43c3-9d51-ae86e5921208" CreationDate="2010-09-11T07:22:47.767" UserDisplayName="daniel" Text="I tend to like leftover pasta for breakfast. Yes I am weird. I just heat some butter in a pan, add the pasta, and toss until hot. Maybe some parm or grano padano sprinkled over. It's delicious.&#xD;&#xA;&#xD;&#xA;Otherwise I reheat in the sauce (so the slightly dried pasta can re-absorb some liquid) in a slow pan until ready." />
  <row Id="14509" PostHistoryTypeId="2" PostId="7121" RevisionGUID="135372bd-63d6-4778-88a0-611eca9d95fd" CreationDate="2010-09-11T07:32:47.057" UserDisplayName="daniel" Text="The _real_ Margarita is made with fresh lime juice. tequila, triple sec, salt on the rim. None of this sugar or blended ice silliness. If your palate is so accustomed to sweets, you will derive a great benefit from training it to like less sweet things, as there is often a much deeper nuance of flavour to be found when sugar isn't blasting the pleasure centres of your brain." />
  <row Id="14510" PostHistoryTypeId="5" PostId="6828" RevisionGUID="7d98a8e0-243e-4e13-8e0b-46e5be4a83ae" CreationDate="2010-09-11T07:43:05.597" UserId="210" Comment="deleted 1 characters in body" Text="I would say that recipes technique sounds ok, but when I have cooked duck before I have always cooked skin side down on a medium heat till the fat all runs out and skin is golden *but this always takes longer than 3 minutes* more in the 10 minute range.  &#xD;&#xA;&#xD;&#xA;Maybe this is because I use a lower heat.  the recipe doesn't say how hot the pan should be.  The aim is to render most of the fat out from under the skin of the duck.&#xD;&#xA;&#xD;&#xA;I usually baste with the fat whilst it is cooking then finish off under the grill (broiler - not underneath the BBQ :)), but some times finish in the oven too." />
  <row Id="14511" PostHistoryTypeId="2" PostId="7122" RevisionGUID="a30be670-ca4d-4b82-b8c1-e8941762a252" CreationDate="2010-09-11T08:20:32.803" UserId="1795" Text="After marinating the duck fillets I pat them dry and heat a frying pan to medium heat, pan fry the duck skin side down ( I have already made slashes in the skin prior to marinating).  I fry for approximately 2 minutes (be careful as the honey soon burns).  Then transfer to a 200C oven on a roasting tray for 5-7 minutes depending on thickness.  This is usually slightly pink inside. I generally baste some of the marinade over the fillet as I put them in the oven. I have never had a failure with this method" />
  <row Id="14512" PostHistoryTypeId="6" PostId="626" RevisionGUID="9bf3db08-ddd2-465f-8af4-a9f8bd0527ef" CreationDate="2010-09-11T11:35:08.087" UserId="364" Comment="edited tags" Text="&lt;substitutions&gt;&lt;equipment&gt;&lt;custard&gt;" />
  <row Id="14513" PostHistoryTypeId="6" PostId="640" RevisionGUID="403fcf6b-8c30-411d-9340-14697b5cab54" CreationDate="2010-09-11T11:35:41.643" UserId="364" Comment="edited tags" Text="&lt;eggs&gt;" />
  <row Id="14514" PostHistoryTypeId="2" PostId="7123" RevisionGUID="e74f4e82-8c99-43ce-ae32-2d71c61d96bc" CreationDate="2010-09-11T11:37:28.550" UserId="67" Text="For metal pans, lining them won't significantly affect the cooking time -- the reason they cook differently is because of how much radiant heat they reflect.  (dark absorbs, light reflects).&#xD;&#xA;&#xD;&#xA;For a glass pan, however, I would think that if you use aluminum foil, or something light and reflective, that it could make it cook more like a light metal pan, as the issue in the glass pan is that it allows almost all of the radiant heat through without reflecting it.  I've never tested it, though." />
  <row Id="14515" PostHistoryTypeId="6" PostId="650" RevisionGUID="39547034-2337-4060-bfba-b80b48edcb1d" CreationDate="2010-09-11T11:38:46.957" UserId="364" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;blind-baking&gt;" />
  <row Id="14516" PostHistoryTypeId="6" PostId="625" RevisionGUID="d6b02fa4-9246-4db8-8369-92c4359a2fd3" CreationDate="2010-09-11T11:41:24.127" UserId="364" Comment="edited tags" Text="&lt;storage-method&gt;&lt;rice&gt;&lt;pie&gt;&lt;blind-baking&gt;" />
  <row Id="14517" PostHistoryTypeId="6" PostId="655" RevisionGUID="c2aa426e-a103-44b6-a569-30a73ea5e3c8" CreationDate="2010-09-11T11:42:12.160" UserId="364" Comment="edited tags" Text="&lt;oil&gt;&lt;tasting&gt;" />
  <row Id="14518" PostHistoryTypeId="5" PostId="2450" RevisionGUID="51281dee-f83d-4b23-941d-8e67eb3125c2" CreationDate="2010-09-11T11:48:24.780" UserId="67" Comment="typo" Text="It's actually hard to hold when it's almost all the way cooked -- it'll start getting gluey on you if you let it cool off, but could start scorching on the bottom if it's not stirred, and get too runny if you keep adding stock.&#xD;&#xA;&#xD;&#xA;I saw a show and Mario Bitali said that risotto isn't finicky in the middle -- so you can cook it part way, cool it down (I think he said he spread it on sheet pans to cool quickly), then can add hot stock and cook it from that point, so you've already got a 10 minute head start.&#xD;&#xA;&#xD;&#xA;I've also been to a restaurant where it was only served on the hour and half hour.&#xD;&#xA;&#xD;&#xA;(okay, I admit it ... it was on Martha Stewart, about 12 years ago ... I was living in Kentucky, and didn't have cable, so there weren't many options of what to watch in the morning while waiting for the others in my carpool)" />
  <row Id="14519" PostHistoryTypeId="2" PostId="7124" RevisionGUID="67652f97-914a-4dee-bdb5-40897e07def0" CreationDate="2010-09-11T11:57:48.260" UserId="67" Text="If I was going to cook rice for that many people, I probably wouldn't use stovetop method -- I'd use a pilaf method, and do it in the oven, hopefully in a large, wide pan.&#xD;&#xA;&#xD;&#xA;The only issues I can think of when doubling amounts of rice, as I know that the more rice there is, the lower the ratio of water to rice needs to be is that maybe as the water gets deeper, the extra pressure allows the rice to cook faster?  I'm not sure if the pressure differential of an inch or two would be that significant, but I'd think that a large bottom area and not cooking the rice so it's too deep would help offset this potential issue ... but you could also use multiple smaller containers, if you're worried about doubling, as the oven's going to give you a consistent temp." />
  <row Id="14520" PostHistoryTypeId="2" PostId="7125" RevisionGUID="4557b847-8a53-487c-b0b6-30d54fdbbb90" CreationDate="2010-09-11T12:14:22.907" UserId="67" Text="I've steamed my pasta -- in fact, it's how I reheated pasta during my years of living without a microwave.&#xD;&#xA;&#xD;&#xA;The important part is to not overcook the pasta in the first go through -- pull it when it's al-dente; I'd also toss in some oil or butter so the pasta wouldn't stick together, as you want the pasta loose in the steamer, not a giant glob of fused pasta.&#xD;&#xA;&#xD;&#xA;I'd get it most of the way heated through, and then finish it in the sauce.  On days I was lazy, if it wasn't a really thick pasta, I'd just heat up the sauce, and put the pasta in for a minute or less to reheat.  The important part was that the pasta was oiled so it wasn't a giant lump, and the sauce could get in there to heat the pasta up." />
  <row Id="14521" PostHistoryTypeId="2" PostId="7126" RevisionGUID="62d944e1-d2bf-4336-8fe1-57e32833f486" CreationDate="2010-09-11T16:06:04.103" UserId="1769" Text="If you are cooking a curry or Asian dish, perhaps Thai basil or purple basil would work instead. If you are cooking a Mexican style dish, Mexican oregano might also be a good choice. &#xD;&#xA;&#xD;&#xA;I have also read that celery leaves are a good substitute, but they can be tricky to find as most stores only sell the stalks. Sometimes you can find bunches at the Farmer's Market that still have the leaves attached. I would also suggest carrot greens, which will have a similar appearance but still impart some flavor. These might pack more of a flavor punch than just parsley. &#xD;&#xA;" />
  <row Id="14522" PostHistoryTypeId="2" PostId="7127" RevisionGUID="c8e7e0b8-7ac3-4b63-bb7a-24464df12346" CreationDate="2010-09-11T16:20:22.743" UserId="27" Text="I have this cast iron pot that my friend completely burnt. I was wondering what might be done to save this pot. I realize that this question seems similar to this one (http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet) but in that one his skillet itonot burnt and it is seasoned. &#xD;&#xA;&#xD;&#xA;Thanks for your help. " />
  <row Id="14523" PostHistoryTypeId="1" PostId="7127" RevisionGUID="c8e7e0b8-7ac3-4b63-bb7a-24464df12346" CreationDate="2010-09-11T16:20:22.743" UserId="27" Text="How to clean a burnt cast iron pot?" />
  <row Id="14524" PostHistoryTypeId="3" PostId="7127" RevisionGUID="c8e7e0b8-7ac3-4b63-bb7a-24464df12346" CreationDate="2010-09-11T16:20:22.743" UserId="27" Text="&lt;cleaning&gt;&lt;pot&gt;" />
  <row Id="14525" PostHistoryTypeId="2" PostId="7128" RevisionGUID="fe2a0dff-5573-4de7-a2ad-4e5aa68bdd81" CreationDate="2010-09-11T16:46:38.263" UserId="1393" Text="Scrub the heck out of it with Kosher salt and the tiniest amount of water, then start all over again seasoning it. A fair amount of work, but well worth it to save a good skillet." />
  <row Id="14526" PostHistoryTypeId="2" PostId="7129" RevisionGUID="20fa5314-f4bc-4d6e-8ddc-42eaec33268d" CreationDate="2010-09-11T16:58:28.477" UserId="210" Text="I thought that as it was cast iron you could just put the whole thing in a big fire and it would burn off whatever was burnt on and then you could scrub off the ashes, which should be fairly easy to do once the are realy just char..  &#xD;&#xA;&#xD;&#xA;The second comment [here] seems to think you can do this as well.&#xD;&#xA;&#xD;&#xA;You'll need to re-season afterwards." />
  <row Id="14527" PostHistoryTypeId="5" PostId="7127" RevisionGUID="89e10fc5-3e92-4c2a-b4a1-09ef76bd903f" CreationDate="2010-09-11T18:02:50.757" UserId="210" Comment="added link and fixed typo; deleted 1 characters in body" Text="I have this cast iron pot that my friend completely burnt. I was wondering what might be done to save this pot. I realize that this question seems similar to [this one](http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet) but in that one his skillet is not burnt and it is seasoned. &#xD;&#xA;&#xD;&#xA;Thanks for your help. " />
  <row Id="14528" PostHistoryTypeId="5" PostId="7129" RevisionGUID="7dccf2d5-f4db-40eb-9154-7f3e6f98fb69" CreationDate="2010-09-11T18:03:49.430" UserId="210" Comment="added 67 characters in body" Text="I thought that as it was cast iron you could just put the whole thing in a big fire and it would burn off whatever was burnt on and then you could scrub off the ashes, which should be fairly easy to do once the are realy just char..  &#xD;&#xA;&#xD;&#xA;The second comment [here](http://www.ehow.com/how_4430294_remove-burned-food-iron-cast.html) seems to think you can do this as well.&#xD;&#xA;&#xD;&#xA;You'll need to re-season afterwards." />
  <row Id="14529" PostHistoryTypeId="2" PostId="7130" RevisionGUID="cb243600-37e3-4688-b2a6-b0a79f930d74" CreationDate="2010-09-11T18:18:21.970" UserId="1686" Text="I am asking a bout a method or a trick to measure (or guess) how acidic is food.&#xD;&#xA;Please don't suggest any expensive tool; this will be for home usage only." />
  <row Id="14530" PostHistoryTypeId="1" PostId="7130" RevisionGUID="cb243600-37e3-4688-b2a6-b0a79f930d74" CreationDate="2010-09-11T18:18:21.970" UserId="1686" Text="How to measure food acidity" />
  <row Id="14531" PostHistoryTypeId="3" PostId="7130" RevisionGUID="cb243600-37e3-4688-b2a6-b0a79f930d74" CreationDate="2010-09-11T18:18:21.970" UserId="1686" Text="&lt;measurements&gt;" />
  <row Id="14532" PostHistoryTypeId="5" PostId="7129" RevisionGUID="b1e42d1e-b8d2-483f-8983-c3ff9b027458" CreationDate="2010-09-11T18:26:09.313" UserId="210" Comment="fleshed out answer; added 1 characters in body" Text="I thought that as it was cast iron you could just put the whole thing in a big fire and it would burn off whatever was burnt on and then you could scrub off the ashes, which should be fairly easy to do once the are realy just char..  &#xD;&#xA;&#xD;&#xA;The second comment [here](http://www.ehow.com/how_4430294_remove-burned-food-iron-cast.html) seems to think you can do this as well.&#xD;&#xA;&#xD;&#xA;You might also be able to do this in a couple of other ways:&#xD;&#xA;&#xD;&#xA; - Put the pot upside down over a high flame to burn off the food.  they used to do this at a Chinese restaurant I worked at to clean the woks.  The woks weren't cast iron though.&#xD;&#xA; - Put the pot in a self cleaning oven on the clean cycle. &#xD;&#xA;&#xD;&#xA;Disclaimer:  I haven't done this, but I think it should work.  If it gets voted up, then you should be ok, if it gets voted down, `[peer pressure]` for me.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You'll need to re-season afterwards." />
  <row Id="14533" PostHistoryTypeId="5" PostId="7130" RevisionGUID="afe9e0e8-e130-48dc-8038-5ee870c80115" CreationDate="2010-09-11T18:27:24.070" UserId="210" Comment="deleted 1 characters in body" Text="I am asking about a method or a trick to measure (or guess) how acidic is food.&#xD;&#xA;Please don't suggest any expensive tool; this will be for home usage only." />
  <row Id="14534" PostHistoryTypeId="2" PostId="7131" RevisionGUID="eead1c05-fc17-4177-92cc-0010ddee807f" CreationDate="2010-09-11T18:30:39.810" UserId="1101" Text="Litmus paper is quite inexpensive. [Edmund Scientific][1] has 100 strips for US$1.95.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://scientificsonline.com/product.asp_Q_pn_E_3021313_A_cmc_E_CROSS_SELL_A_pH+Paper,+Pkg.+of+100&#xD;&#xA;  [2]: http://i.stack.imgur.com/fNi1B.jpg" />
  <row Id="14535" PostHistoryTypeId="2" PostId="7132" RevisionGUID="ac281fc8-f620-4113-9e4f-1e639d11e0e9" CreationDate="2010-09-11T19:04:10.833" UserId="1570" Text="Recently, a sack of whole grain organic rice that we bought became infected with small black bugs. We bought the rice in the bulk bins at the same organic supermarket we always visit, but this time we didn't cook it until a few weeks after buying it. Since, the rice was stored in a sealed plastic bag, it seems like the bugs (or their eggs?) must have been in the rice when we bought it. Is this normal? Should I worry about buying rice there again? Is there a better way I should be storing the rice? It was in a plastic sack with a twist-tie." />
  <row Id="14536" PostHistoryTypeId="1" PostId="7132" RevisionGUID="ac281fc8-f620-4113-9e4f-1e639d11e0e9" CreationDate="2010-09-11T19:04:10.833" UserId="1570" Text="Keeping bugs out of rice" />
  <row Id="14537" PostHistoryTypeId="3" PostId="7132" RevisionGUID="ac281fc8-f620-4113-9e4f-1e639d11e0e9" CreationDate="2010-09-11T19:04:10.833" UserId="1570" Text="&lt;storage-method&gt;&lt;cleaning&gt;&lt;rice&gt;" />
  <row Id="14538" PostHistoryTypeId="2" PostId="7133" RevisionGUID="9e894ec2-ca83-42af-8c2d-5fdb41874850" CreationDate="2010-09-11T20:24:30.393" UserId="149" Text="I wouldn't be any too pleased. I'd take it back and complain.&#xD;&#xA;&#xD;&#xA;My guess is that you could have held this down to 'a bit of extra protein' by freezing the rice, but you shouldn't have to do this. I've bought bulk organic rice from WFM here in Boston for 20 years and never had this problem." />
  <row Id="14539" PostHistoryTypeId="2" PostId="7134" RevisionGUID="bf27d84a-d71f-4a1a-87ea-779df376250b" CreationDate="2010-09-11T20:25:09.067" UserId="2402" Text="One great way to cook rice is the iranian style [chelow or polo][1]. Rice is soaked in salted water during a couple hours then it is boiled the same way as pasta 'al dente'. Finally it is drained then steamed during about one hour. The question of how much water doesn't hold.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Iranian_cuisine" />
  <row Id="14540" PostHistoryTypeId="2" PostId="7135" RevisionGUID="06ce46c9-ff3e-48e9-bc35-0dc2402f1c14" CreationDate="2010-09-11T21:23:55.933" UserId="1854" Text="I am looking to buy a vegetarian cookbook for my 11 year old niece. She has some basic cooking knowledge, and has just turned vegetarian (and so she's cooking for herself). Does anybody have any recommendations? " />
  <row Id="14541" PostHistoryTypeId="1" PostId="7135" RevisionGUID="06ce46c9-ff3e-48e9-bc35-0dc2402f1c14" CreationDate="2010-09-11T21:23:55.933" UserId="1854" Text="vegetarian cookbook for kids" />
  <row Id="14542" PostHistoryTypeId="3" PostId="7135" RevisionGUID="06ce46c9-ff3e-48e9-bc35-0dc2402f1c14" CreationDate="2010-09-11T21:23:55.933" UserId="1854" Text="&lt;vegetarian&gt;&lt;cookbook&gt;&lt;children&gt;" />
  <row Id="14543" PostHistoryTypeId="2" PostId="7136" RevisionGUID="5a87b890-a67e-4285-a7df-9e9ee8bb04d5" CreationDate="2010-09-11T21:46:43.147" UserId="364" Text="So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. &#xD;&#xA;&#xD;&#xA;I froze the extra ingredients, labeled for future use for gumbo.&#xD;&#xA;&#xD;&#xA;I'm making it again now, and it's pretty flavorless. *(See below for exactly what I've done.)* Since the last time I made it was over a month ago, I don't recall exactly whether it was this bland last time.&#xD;&#xA;&#xD;&#xA;**What might cause flavorless gumbo?** Is it the frozen veggies?   &#xD;&#xA;**Is this dish supposed to be somewhat bland?** I've actually only had it once or twice at a restaurant.&#xD;&#xA;**How could/should I add more flavor to the current batch?**&#xD;&#xA;&#xD;&#xA;Process:&#xD;&#xA;&#xD;&#xA; 1. Heat 1.5 TB oil, add 1.5 TB flour to make a dark brown roux.  &#xD;&#xA; 2. If I were using fresh veggies, I'd add them next. Instead, I held off.  &#xD;&#xA; 3. Add 1/2 cup tomato sauce, stir until it gets crumbly &amp; dry.  &#xD;&#xA; 4. I then added the defrosted, drained veggies.  &#xD;&#xA; 5. Fry 1/2 pound okra in a separate skillet until it's less sticky &amp; less stringy, then add to the pot.  &#xD;&#xA; 6. Add 1 cup fresh, chopped tomatoes.  &#xD;&#xA; 7. Slowly add 1 1/2 cups water.  &#xD;&#xA; 8. Add 1/2 tsp sugar, some salt, pepper, and I actually also added a dash of hot pepper sauce since it was so blah-tasting.  &#xD;&#xA; 9. Simmer for an hour.  &#xD;&#xA;*.... this is where I am not, and it's just.. blah, still.*  &#xD;&#xA; 10. The next step will be to add 1/2 pound shrimp, a bay leaf, some fresh parsley, and cook for another 30 minutes. &#xD;&#xA;" />
  <row Id="14544" PostHistoryTypeId="1" PostId="7136" RevisionGUID="5a87b890-a67e-4285-a7df-9e9ee8bb04d5" CreationDate="2010-09-11T21:46:43.147" UserId="364" Text="Frozen veggies meets gumbo = flavorless. How to add flavor?" />
  <row Id="14545" PostHistoryTypeId="3" PostId="7136" RevisionGUID="5a87b890-a67e-4285-a7df-9e9ee8bb04d5" CreationDate="2010-09-11T21:46:43.147" UserId="364" Text="&lt;cajun-cuisine&gt;&lt;gumbo&gt;" />
  <row Id="14547" PostHistoryTypeId="2" PostId="7138" RevisionGUID="38d0b941-cbb8-418f-bb94-e641fe96b9af" CreationDate="2010-09-11T22:03:09.897" UserId="183" Text="The baking powder does very little to the roti.  If you are making them to eat as soon as they are done, there is no need for baking powder.   I assume you are asking about [Indian-style chapatis][2], which are flat breads with no yeast leavening, very similar to flour tortillas.&#xD;&#xA;&#xD;&#xA;There are many publications that have studied the effects of chemical leavening agents on wheat Mexican tortillas (which are similar or even identical to chapatis).  They all find that [the thickness of the bread changes by about 5%][1], not worth it in my opinion.   &#xD;&#xA;&#xD;&#xA;For a fluffier tortilla, more critical than the baking powder is, when cooking, to get both surfaces done and dry as fast as possible, so that they may act as a barrier to the steam that develops inside.  In commercial settings this is achieved by hot-pressing the dough. Commercial chapatis and tortillas manufacturers have to fight staling&amp;ndash;the drying and toughening&amp;ndash;and I imagine that every little improvement counts.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.aaccnet.org/cerealchemistry/articles/2000/0606-03R.pdf&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Chapati" />
  <row Id="14548" PostHistoryTypeId="2" PostId="7139" RevisionGUID="30f6313b-1def-4298-a28a-dd2ac43e9f82" CreationDate="2010-09-11T22:05:44.353" UserId="183" Text="The tradition has been to use the Blue Lake variety for canning and pickling, even though Kentucky Wonder is judged as having a fuller flavor.  One has to be careful with Blue Lake, as it is being bread for easy mechanical harvesting, with less attention being paid to flavor, according to the [UCSC Agrecology Center][2].&#xD;&#xA;&#xD;&#xA;When I grow stuff, I buy my seeds from Burpee.  The [customer favorites list][1] for snap peas (what they are now calling string beans, as the string is gone in many varieties) lists a stringless cross between Blue Lake and Kentucky.  That would be my choice for a pickle.  I would try to grow them slowly by not overwatering, as that increases the calcium content of the plant and how well the beans keep their texture submerged in a jar.&#xD;&#xA;&#xD;&#xA;[1]: http://www.burpee.com/product/productListing.jsp?catId=3000&amp;pageNum=0&amp;pageSize=6&amp;facetTrail=favorites%3A1&amp;sort=default&#xD;&#xA;[2]:http://www.escholarship.org/uc/item/5c20h3qs" />
  <row Id="14549" PostHistoryTypeId="2" PostId="7140" RevisionGUID="d347878c-0c51-4112-add6-e2d042d9f4ba" CreationDate="2010-09-11T22:16:18.777" UserId="486" Text="I can find whipping cream, half and half, and even clotted cream where I'm staying in the us but not double or single cream, are these familiar terms or is their a US equivalent term? " />
  <row Id="14550" PostHistoryTypeId="1" PostId="7140" RevisionGUID="d347878c-0c51-4112-add6-e2d042d9f4ba" CreationDate="2010-09-11T22:16:18.777" UserId="486" Text="What's the US equivalent of double and single cream?" />
  <row Id="14551" PostHistoryTypeId="3" PostId="7140" RevisionGUID="d347878c-0c51-4112-add6-e2d042d9f4ba" CreationDate="2010-09-11T22:16:18.777" UserId="486" Text="&lt;translation&gt;" />
  <row Id="14552" PostHistoryTypeId="2" PostId="7141" RevisionGUID="1cb7a3e1-32d5-4616-b126-3ea6eea0ceea" CreationDate="2010-09-11T22:17:40.120" UserId="1393" Text="I think the problem is that in the original recipe you would have browned the veggies in the roux, which develops flavor. Since you didn't do that, you might want to saute some onions and garlic until well browned and add that in. Other possibilities:&#xD;&#xA;&#xD;&#xA;(1) Sauce may just need to reduce and become more concentrated&#xD;&#xA;(2) May need more salt&#xD;&#xA;(3) May need a little more acid (a bit of vinegar or lemon juice)" />
  <row Id="14556" PostHistoryTypeId="2" PostId="7143" RevisionGUID="a32e34bd-7438-4975-8c98-88aacb2c0630" CreationDate="2010-09-11T22:33:38.947" UserId="2447" Text="I know this is slightly crazy, but I am a minimalist.&#xD;&#xA;&#xD;&#xA;I try to get by on as little &quot;stuff&quot; as possible.&#xD;&#xA;&#xD;&#xA;Basically I want a rice cooker that can steam my vegetables and chicken for a meal all at the same time, and it would be nice if the same appliance could be a deep fryer the few times I need one or a slow cooker.&#xD;&#xA;&#xD;&#xA;Anything like this?" />
  <row Id="14557" PostHistoryTypeId="1" PostId="7143" RevisionGUID="a32e34bd-7438-4975-8c98-88aacb2c0630" CreationDate="2010-09-11T22:33:38.947" UserId="2447" Text="Looking for a rice cooker, steamer, deep fryer, slow cooker combo that can cook rice and steam at the same time" />
  <row Id="14558" PostHistoryTypeId="3" PostId="7143" RevisionGUID="a32e34bd-7438-4975-8c98-88aacb2c0630" CreationDate="2010-09-11T22:33:38.947" UserId="2447" Text="&lt;equipment&gt;&lt;rice&gt;&lt;slow-cooking&gt;&lt;deep-frying&gt;&lt;steaming&gt;" />
  <row Id="14559" PostHistoryTypeId="2" PostId="7144" RevisionGUID="aa3f48bd-6335-409d-9b91-00a96affd81b" CreationDate="2010-09-11T22:34:06.830" UserId="183" Text="Those bugs are probably weevils.  I would take it back to the store and ask for a refund.  If the rice is the only grain with bugs, chances are the larvae were already in the rice.&#xD;&#xA; &#xD;&#xA;The [weevils][1] are about 1/4 on an inch long and they have a little tube sticking out of their head.  The larvae take about 35 days to emerge from inside the kernels.  A farmer can only control a weevil infestation with chemicals, which would preclude the organic label, and there is just so much frogs and birds can eat.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Rice_weevil" />
  <row Id="14560" PostHistoryTypeId="2" PostId="7145" RevisionGUID="deda93fe-2263-4795-ba15-bcb6ec532b14" CreationDate="2010-09-11T22:37:11.000" UserId="183" Text="Single cream is milk with 5% fat.  Double cream is milk concentrated to 48% fat.  Neither are common in the US." />
  <row Id="14561" PostHistoryTypeId="5" PostId="7145" RevisionGUID="e9d79263-412b-4cee-a83c-bcf4ba38aa8b" CreationDate="2010-09-11T22:43:14.510" UserId="183" Comment="added the clotted cream note" Text="Single cream is milk product with 5% butterfat.  Double cream has 48% butterfat.  Neither are common in the US.&#xD;&#xA;&#xD;&#xA;If you can find clotted cream, which is 55% fat, then there is a chance of making double cream at home by diluting it.  As some clotted creams have a cooked taste, there may be other solutions." />
  <row Id="14562" PostHistoryTypeId="5" PostId="784" RevisionGUID="e39ca392-ea88-4b0a-b4c8-c9188ca0834f" CreationDate="2010-09-11T22:45:20.417" UserId="183" Comment="added milk section and two cream entries" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items.  The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products&#xD;&#xA;&#xD;&#xA;* single cream = cream with 5% butterfat&#xD;&#xA;* double cream = cream with 48% butterfat&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as an flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="14563" PostHistoryTypeId="5" PostId="7140" RevisionGUID="b0051880-bb4e-4b75-b6b0-d5a790e8c10e" CreationDate="2010-09-11T22:48:54.267" UserId="486" Comment="Typo" Text="I can find whipping cream, half and half, and even clotted cream where I'm staying in the us but not double or single cream, are these familiar terms or is there a US equivalent term? " />
  <row Id="14564" PostHistoryTypeId="2" PostId="7146" RevisionGUID="7ac0a90e-d108-4046-9e99-4e8158be41b8" CreationDate="2010-09-11T22:49:00.817" UserId="220" Text="I asked my friend who's written a cookbook adapting traditional ethiopian cuisine for vegetarians, here's what he told me. &#xD;&#xA;&#xD;&#xA;Ethiopian and Eritrean food are basically identical. They were the same country until the early 90s, so that's not too surprising, I guess. In both countries, [wats][1] are common and are eaten with teff-based injera. [Berbere][2] is a primary seasoning in both countries. He said the only differences are due to climate: Eritrea is at a lower elevation, so the food there uses more warm-weather vegetables like tomatoes, eggplants, etc. while Ethiopian cuisine might have more carrots, for example. &#xD;&#xA;&#xD;&#xA;However, he did point out that &quot;Eritrean&quot; restaurants he'd been to in the US (specifically, in the Bay Area) were actually closer to what he would consider Ethiopian food anyway, which may explain your experience: you may be eating Ethiopian food at an Eritrean restaurant. Of course, since the cuisines are so similar, this is like going to a &quot;Western New-Mexico&quot; restaurant in China and being served (gasp) &quot;Eastern New-Mexico&quot; food--not too surprising, in any case. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wat_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Berbere" />
  <row Id="14566" PostHistoryTypeId="2" PostId="7148" RevisionGUID="1b5c4747-17c7-4d8b-8b5a-fad37022ee0d" CreationDate="2010-09-11T22:57:38.243" UserId="183" Text="According to [Food Culture in the Caribbean][1], the technique has no name and is common in several islands.  The author attributes the technique as an adaptation from Chinese or Indian cooking.  Tracking down the origins of things in the Caribbean is hard, as it gets traffic from many seafaring nations and is such a melting pot.&#xD;&#xA;&#xD;&#xA;Stews are the most common dishes employing the technique.&#xD;&#xA;&#xD;&#xA;[1]: http://books.google.com/books?id=ZZEeyKrytcwC&amp;lpg=PP1&amp;pg=PP1#v=onepage&amp;q&amp;f=false" />
  <row Id="14567" PostHistoryTypeId="2" PostId="7149" RevisionGUID="328324b5-fa89-402b-9f0d-2d66df210ea9" CreationDate="2010-09-11T23:34:49.330" UserId="177" Text="I was specifically thinking about the Crisco shortening that is used in baking." />
  <row Id="14568" PostHistoryTypeId="1" PostId="7149" RevisionGUID="328324b5-fa89-402b-9f0d-2d66df210ea9" CreationDate="2010-09-11T23:34:49.330" UserId="177" Text="Are there any substitutes for Shortening?" />
  <row Id="14569" PostHistoryTypeId="3" PostId="7149" RevisionGUID="328324b5-fa89-402b-9f0d-2d66df210ea9" CreationDate="2010-09-11T23:34:49.330" UserId="177" Text="&lt;baking&gt;" />
  <row Id="14570" PostHistoryTypeId="2" PostId="7150" RevisionGUID="befaed08-5e36-4224-9e77-398f2c1ad5a3" CreationDate="2010-09-11T23:38:24.963" UserId="149" Text="I bet this isn't the answer you are looking for, but there's always lard.&#xD;&#xA;&#xD;&#xA;Whole Foods sells an alternative to Crisco that I've used successfully. I don't have a tub here right now to get the brand.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14571" PostHistoryTypeId="2" PostId="7151" RevisionGUID="77470548-538a-4aaa-9099-51d32ad22881" CreationDate="2010-09-11T23:44:12.010" UserId="177" Text="If I wanted to create different shades using Food Coloring, is there a different method of mixing them or would the same principles apply as with paint.  Is there a standard mixing chart that details the different variations that would break down the process?" />
  <row Id="14572" PostHistoryTypeId="1" PostId="7151" RevisionGUID="77470548-538a-4aaa-9099-51d32ad22881" CreationDate="2010-09-11T23:44:12.010" UserId="177" Text="Would the same mixing principles that apply to paint work for Food Coloring variations?" />
  <row Id="14573" PostHistoryTypeId="3" PostId="7151" RevisionGUID="77470548-538a-4aaa-9099-51d32ad22881" CreationDate="2010-09-11T23:44:12.010" UserId="177" Text="&lt;baking&gt;&lt;food&gt;&lt;coloring&gt;" />
  <row Id="14574" PostHistoryTypeId="2" PostId="7152" RevisionGUID="14f484fb-475f-4bb3-9e68-c529493447a1" CreationDate="2010-09-11T23:50:33.740" UserId="177" Text="I read that you can use Beets to make a natural Red food coloring, how would I go about doing this?  " />
  <row Id="14575" PostHistoryTypeId="1" PostId="7152" RevisionGUID="14f484fb-475f-4bb3-9e68-c529493447a1" CreationDate="2010-09-11T23:50:33.740" UserId="177" Text="I would like to make my own food coloring with natural vegetables, what is the technique?" />
  <row Id="14576" PostHistoryTypeId="3" PostId="7152" RevisionGUID="14f484fb-475f-4bb3-9e68-c529493447a1" CreationDate="2010-09-11T23:50:33.740" UserId="177" Text="&lt;technique&gt;&lt;food&gt;&lt;coloring&gt;" />
  <row Id="14578" PostHistoryTypeId="6" PostId="7152" RevisionGUID="38ef5a43-7bfa-4688-910c-5594ddc0a4a0" CreationDate="2010-09-12T00:34:27.530" UserId="364" Comment="edited tags" Text="&lt;technique&gt;&lt;coloring&gt;" />
  <row Id="14579" PostHistoryTypeId="6" PostId="7151" RevisionGUID="4d444687-f975-4f44-bcca-974ba6b85569" CreationDate="2010-09-12T00:34:48.277" UserId="364" Comment="edited tags" Text="&lt;baking&gt;&lt;coloring&gt;" />
  <row Id="14580" PostHistoryTypeId="5" PostId="4588" RevisionGUID="0298f9a7-59c0-497c-a098-c12f75fb3a83" CreationDate="2010-09-12T00:40:41.773" UserId="364" Comment="Punctuation" Text="How do I make candy shells like M&amp;Ms or Reese's Pieces have?" />
  <row Id="14582" PostHistoryTypeId="16" PostId="7135" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-12T00:51:40.477" UserId="60" />
  <row Id="14583" PostHistoryTypeId="6" PostId="7152" RevisionGUID="ec982992-0606-490f-8050-81bd595f18e6" CreationDate="2010-09-12T00:53:21.977" UserId="41" Comment="edited tags" Text="&lt;coloring&gt;" />
  <row Id="14584" PostHistoryTypeId="6" PostId="4914" RevisionGUID="1cabf695-c17a-4a26-b4b4-061ef8fbdcb3" CreationDate="2010-09-12T00:53:51.290" UserId="41" Comment="edited tags" Text="&lt;risotto&gt;&lt;saffron&gt;&lt;coloring&gt;" />
  <row Id="14585" PostHistoryTypeId="6" PostId="4902" RevisionGUID="a8aa0d2f-58f0-477c-8401-a8a5303c9947" CreationDate="2010-09-12T00:54:30.743" UserId="41" Comment="edited tags" Text="&lt;boiling&gt;&lt;cooking-time&gt;&lt;corn&gt;" />
  <row Id="14586" PostHistoryTypeId="6" PostId="4552" RevisionGUID="30d3cb57-4678-44d8-af87-3736bb638835" CreationDate="2010-09-12T00:56:59.877" UserId="41" Comment="edited tags" Text="&lt;sous-vide&gt;" />
  <row Id="14587" PostHistoryTypeId="6" PostId="640" RevisionGUID="beb5d617-b969-461c-a1e7-c8caa5191b32" CreationDate="2010-09-12T00:59:06.253" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;resources&gt;" />
  <row Id="14588" PostHistoryTypeId="2" PostId="7153" RevisionGUID="f35bcfb3-25d7-4ede-b538-40bebbcb0513" CreationDate="2010-09-12T01:01:17.013" UserId="43" Text="Anything that's hard to get off of your counter can make a good food coloring. Regarding natural sources, remember that you run the risk of also adding additional flavors so take that into consideration. Among other companies, &lt;a href=&quot;http://www.annies.com/&quot;&gt;Annie's&lt;/a&gt; makes all natural foods including colorful fruit snacks. What they use for the coloring in these snacks are: turmeric, black carrot juice concentrate, and annatto. (I've cooked with turmeric and annatto before and they DEFINITELY stain.) Aside from Google searches, you could probably find practical natural food dyes by looking in the ingredient list from other all-natural foods.&#xD;&#xA;&#xD;&#xA;Back to your specific question about beets, this is from &lt;a href=&quot;http://www.ehow.com/how_2323480_make-food-coloring-from-beets.html&quot;&gt;eHow&lt;/a&gt;:&#xD;&#xA;&#xD;&#xA;&gt; 1 Put your fresh beets in a glass or enamel pan with just enough water to fully cover them. Bring to a boil and turn the heat down a bit to simmer for 30 minutes. Make sure the water doesn't boil out. Take them off when the beets are not quite done - When a knife goes into them but they're not as soft as you'd like for eating. Remove them from heat.&#xD;&#xA;&gt;&#xD;&#xA;&gt; 2 Strain the beets, reserving the beet juice. Peel, slice and chop up your beets. Return them to the beet juice. Soak for four hours.&#xD;&#xA;&gt;&#xD;&#xA;&gt; 3 Strain the liquid out and take out 3/4 cup. Add your 2 teaspoons vinegar to this. This is your red dye.&#xD;&#xA;&gt;&#xD;&#xA;&gt; 4 Use canned beets and you can skip half of the work. Drain the can reserving 3/4 cup liquid. Add 2 teaspoon of vinegar to this and you're done. You can still eat the beets, too. The fresh ones aren't terribly appealing after this." />
  <row Id="14589" PostHistoryTypeId="2" PostId="7154" RevisionGUID="c8a43dea-6140-4655-a852-3f58dd14a70f" CreationDate="2010-09-12T01:11:10.373" UserId="60" Text="You can use any neutral flavored oil, such as vegetable or canola oil. You can also use butter, but you may have to adjust for the amount of water present in the butter (about 20%)." />
  <row Id="14590" PostHistoryTypeId="5" PostId="7154" RevisionGUID="5736864d-c8c6-46a1-b490-547fc73cca62" CreationDate="2010-09-12T01:20:37.627" UserId="60" Comment="added 68 characters in body" Text="You can use any neutral flavored oil, such as vegetable or canola oil. You can also use butter, but you may have to adjust for the amount of water present in the butter (about 20%), unless you're using clarified butter which is a 1:1 substitution.&#xD;&#xA;" />
  <row Id="14591" PostHistoryTypeId="2" PostId="7155" RevisionGUID="3f86a138-7d05-416e-b49a-bf0d3e1e300a" CreationDate="2010-09-12T01:25:22.307" UserId="43" Text="Here's what we did exactly once but it worked for us:&#xD;&#xA;&#xD;&#xA;- Cut a area out of foil the exact size that you want the topping to be&#xD;&#xA;- Spray one side with non-stick cooking spray&#xD;&#xA;- Mix some of the sugar topping and put it on the foil&#xD;&#xA;- Put the foil+topping on a cookie sheet and broil. Watch them closely -- this doesn't take long.&#xD;&#xA;&#xD;&#xA;Bonus for our situation: this was for an event the next day at work. By pre-making the delicate little topping disks, they could be kept separate from the custard until the last moment. This meant the sugar didn't get soggy or broken for anyone. It also meant that only this tiny package could be handled with care while the rest of the stuff could be handled normally." />
  <row Id="14592" PostHistoryTypeId="2" PostId="7156" RevisionGUID="b958c2bb-140d-4fbb-a60a-0b7aa7890610" CreationDate="2010-09-12T01:26:17.567" UserId="60" Text="In &lt;a href=&quot;http://www.amazon.com/gp/product/0375413405?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0375413405&quot;&gt;Mastering the Art of French Cooking&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=0375413405&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, Julia Child says it should be made with a full-bodied young red wine. She lists the following options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti." />
  <row Id="14593" PostHistoryTypeId="2" PostId="7157" RevisionGUID="83bcacf5-e523-4a25-bed7-3861e1c6c55d" CreationDate="2010-09-12T01:28:28.123" UserId="1393" Text="An excellent substitute is coconut oil, because it is solid at room temperature. If you use vegetable oil, it will give the resulting baked good a much more oily texture." />
  <row Id="14594" PostHistoryTypeId="2" PostId="7158" RevisionGUID="031523a1-97da-4bdf-b4f7-e73a2f86c9e0" CreationDate="2010-09-12T02:05:35.277" UserId="1393" Text="Yes, the principles are the same as for paint. It is subtractive color, meaning each new color you use subtracts out all of the colors except the ones it reflects. The other kind is additive color, when you are mixing lights like on a stage or out of a television set, and doesn't have much application to food that I can think of." />
  <row Id="14595" PostHistoryTypeId="2" PostId="7159" RevisionGUID="6b9a5689-6cf6-4958-b71c-35348c35b22c" CreationDate="2010-09-12T02:38:11.910" UserId="60" Text="I want a car that can fly. :P&#xD;&#xA;&#xD;&#xA;I say you have two options:&#xD;&#xA;&#xD;&#xA;* A &lt;a href=&quot;http://www.amazon.com/gp/product/B00004SBHA?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004SBHA&quot;&gt;quality dutch oven&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004SBHA&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;. This can do it all, although steaming might be difficult unless you can find a steamer insert for your dutch oven. It's certainly the closest you're gonna get to a slow cooker.&#xD;&#xA;&#xD;&#xA;* A quality stock pot with a steamer insert (or two). I have a great 12 qt stock pot with 2 steamer inserts. I deep fry in it often, the high sides contain spatter. The only thing it doesn't do well is slow cook." />
  <row Id="14596" PostHistoryTypeId="5" PostId="7159" RevisionGUID="70cb2c95-09fa-42ed-9f26-344bd54d7951" CreationDate="2010-09-12T02:44:37.020" UserId="60" Comment="added 320 characters in body" Text="I want a car that can fly. :P&#xD;&#xA;&#xD;&#xA;I say you have two options:&#xD;&#xA;&#xD;&#xA;* A &lt;a href=&quot;http://www.amazon.com/gp/product/B00004SBHA?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00004SBHA&quot;&gt;quality dutch oven&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00004SBHA&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA;. This can do it all, although steaming might be difficult unless you can find a steamer insert for your dutch oven. It's certainly the closest you're gonna get to a slow cooker.&#xD;&#xA;&#xD;&#xA;* A quality stock pot with a steamer insert (or two). I have a &lt;a href=&quot;http://www.amazon.com/gp/product/B0000696J1?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B0000696J1&quot;&gt;great 12 qt stock pot&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B0000696J1&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;&#xD;&#xA; with 2 steamer inserts. I deep fry in it often, the high sides contain spatter. The only thing it doesn't do well is slow cook." />
  <row Id="14597" PostHistoryTypeId="5" PostId="5483" RevisionGUID="a3b5802d-0f7a-4e21-afbe-8a0bb8ffbda2" CreationDate="2010-09-12T02:54:47.077" UserId="123" Comment="added 9 characters in body" Text="Have you tried using a marshmallow recipe that is only made from gelatin and cooked sugar syrup (sugar, water, and light corn syrup to soft ball stage, 240 degrees F)?&#xD;&#xA;&#xD;&#xA;I have made various piped marshmallows that will hold swirly shapes using this type of marshmallow recipe.  It is a bit more stable than the egg based recipes. The most important thing is to make sure that the marshmallow mixture is whipped to a nice fluffy, shiny, smooth stage (about 7-10 minutes on high speed) and piped very quickly into whatever form you want before it sets up using a large round tip.  Timing is of utmost importance here and you may lose some marshmallow during this process at home.&#xD;&#xA;&#xD;&#xA;I would also recommend piping onto a silpat (silicone) lined sheet tray or a piece of wax paper that has been lightly dusted with a mixture of cornstarch and confectioner's sugar.  " />
  <row Id="14598" PostHistoryTypeId="2" PostId="7160" RevisionGUID="537a0e92-4db4-4854-adee-f6fe30fadd65" CreationDate="2010-09-12T03:46:25.820" UserId="1854" Text="my 'nuclear option' for cast iron skillets is to put them in a basin of lye solution, and let the pan sit for a week or a month (depending on how fresh and how concentrated the lye solution is.) We keep a plastic basin out back for this. lye is bad stuff, so if you have kids or pets, do please be careful.  The lye, however, will take off anything organic, and bring the skillet back to bare metal (well, some scrubbing may be necessary. use a plastic scrubby). in this condition, the skillet will start to rust instantly. I work as follows: after the four weeks, take the skillet out of the bath, scrub it and hose it off, then immediately pour white vinegar on it: the acidity prevents rusting. Then put it in a 450 F preheated oven for half an hour. Then start the reseasoning process.&#xD;&#xA;&#xD;&#xA;As I said, this is the method of last resort." />
  <row Id="14599" PostHistoryTypeId="2" PostId="7161" RevisionGUID="8179f3d4-813e-433c-bcc4-6a98f0c5691b" CreationDate="2010-09-12T04:44:18.417" UserId="2291" Text="I had two pans that were in pretty bad shape from an antique store. My &quot;reset&quot; button for them was an overnight camping trip. I stayed in the tent. They stayed in the campfire. I built a large batch of coals and, before I went to bed, I buried the two pans in the fire circle under about 4 inches of coals. In the morning, I pulled them out and scrubbed them down with sand and some steel wool and they went straight to the seasoning process. The fire carbonized the caked on food which then scrubbed off easily. The #8 is now one of my favorites." />
  <row Id="14600" PostHistoryTypeId="2" PostId="7162" RevisionGUID="bb312eeb-7a34-448e-8151-d79f66811ee4" CreationDate="2010-09-12T05:40:23.430" UserId="213" Text="I know someone that can't eat citrus foods so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type sauce, or worse yet no sauce! Aside from these can anyone suggest any other alternatives we can try?&#xD;&#xA;" />
  <row Id="14601" PostHistoryTypeId="1" PostId="7162" RevisionGUID="bb312eeb-7a34-448e-8151-d79f66811ee4" CreationDate="2010-09-12T05:40:23.430" UserId="213" Text="What alternatives are there to tomato based pizza sauces?" />
  <row Id="14602" PostHistoryTypeId="3" PostId="7162" RevisionGUID="bb312eeb-7a34-448e-8151-d79f66811ee4" CreationDate="2010-09-12T05:40:23.430" UserId="213" Text="&lt;sauce&gt;&lt;pizza&gt;&lt;tomatoes&gt;" />
  <row Id="14603" PostHistoryTypeId="2" PostId="7163" RevisionGUID="f19ab2e1-2a72-4977-9da1-c5cacff51e2d" CreationDate="2010-09-12T05:56:27.643" UserId="9" Text="Suggestions I have would be a basil pesto sauce, bbq, or a sweet chili sauce.  I have not tried this, but rather than ranch, I wonder if you could do something with caesar?" />
  <row Id="14604" PostHistoryTypeId="2" PostId="7164" RevisionGUID="59bca66f-ed8e-469e-a705-87d8ecb79419" CreationDate="2010-09-12T06:01:08.580" UserId="339" Text="Yes!  Take 1 cup slice onion, 1/2 cup butternut squash, peeled and sliced very thin.  Put onion and squash in a roasting pan, add some rosemary, salt and pepper, toss with 2 tablespoons olive oil, and bake for about 20 minutes at 400 F.  Brush your crust with olive oil.  Put squash mixture on top, sprinkle a bunch of parmesan or asiago cheese over, then bake at 450 for about 10 minutes.  Not sure what crust you use...but this is truly delicious!" />
  <row Id="14605" PostHistoryTypeId="2" PostId="7165" RevisionGUID="ad25417e-cfc6-430a-8910-84989c9558ff" CreationDate="2010-09-12T06:02:25.600" UserId="2449" Text="My cast iron pan has started to give off tiny black flakes after 3 months of use.  Are these dangerous in any way?  Are we ingesting iron?  There are patches on the skillet that are now a little lighter than their surrounding areas." />
  <row Id="14606" PostHistoryTypeId="1" PostId="7165" RevisionGUID="ad25417e-cfc6-430a-8910-84989c9558ff" CreationDate="2010-09-12T06:02:25.600" UserId="2449" Text="Cast iron pan flaking" />
  <row Id="14607" PostHistoryTypeId="3" PostId="7165" RevisionGUID="ad25417e-cfc6-430a-8910-84989c9558ff" CreationDate="2010-09-12T06:02:25.600" UserId="2449" Text="&lt;cast-iron&gt;&lt;maintenance&gt;&lt;skillet&gt;" />
  <row Id="14608" PostHistoryTypeId="2" PostId="7166" RevisionGUID="eee30c8a-7bc6-4e1f-879a-668d523dc858" CreationDate="2010-09-12T08:06:40.113" UserId="1805" Text="You can put a layer of mozzarella cheese (like in margherita, but without tomato sauce) it gives a good, juicy texture and it's a really good ground. Add various toppings:&#xD;&#xA;&#xD;&#xA; - Bits of sausages and/or mushrooms&#xD;&#xA; - salad and seafood &#xD;&#xA; - Various cheeses&#xD;&#xA; - sliced eggplant, zucchini, onions&#xD;&#xA; - ham and potatoes" />
  <row Id="14609" PostHistoryTypeId="2" PostId="7167" RevisionGUID="f80f56b1-624d-4448-8f85-9159c268b2bb" CreationDate="2010-09-12T08:16:12.003" UserId="641" Text="I've been using baking soda in warm water to clean the fridge. Lately, I've also used baking soda to rinse my mouth after brushing.&#xD;&#xA;&#xD;&#xA;My question is whether anybody knows about the proper concentration. At this moment, I just use some amount of sodium bicarbonate with some amount of water. Is there a proper proportion or should I just go on like now?&#xD;&#xA;&#xD;&#xA;Also, does anybody know how this affects the teeth? Acids attack the enamel... how about base products?&#xD;&#xA;" />
  <row Id="14610" PostHistoryTypeId="1" PostId="7167" RevisionGUID="f80f56b1-624d-4448-8f85-9159c268b2bb" CreationDate="2010-09-12T08:16:12.003" UserId="641" Text="Sanitation and baking soda" />
  <row Id="14611" PostHistoryTypeId="3" PostId="7167" RevisionGUID="f80f56b1-624d-4448-8f85-9159c268b2bb" CreationDate="2010-09-12T08:16:12.003" UserId="641" Text="&lt;cleaning&gt;&lt;health&gt;" />
  <row Id="14612" PostHistoryTypeId="16" PostId="7163" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-12T08:52:42.440" UserId="210" />
  <row Id="14613" PostHistoryTypeId="16" PostId="7164" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-12T08:52:42.440" UserId="210" />
  <row Id="14614" PostHistoryTypeId="16" PostId="7166" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-12T08:52:42.440" UserId="210" />
  <row Id="14615" PostHistoryTypeId="16" PostId="7162" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-12T08:52:42.440" UserId="210" />
  <row Id="14616" PostHistoryTypeId="2" PostId="7168" RevisionGUID="516cd30e-382f-4b5e-96df-14c722283404" CreationDate="2010-09-12T09:27:14.170" UserDisplayName="Teto" Text="the easiest best replacement for me is a nice bianco sauce&#xD;&#xA;&#xD;&#xA;pound few cloves garlic, 2 tbsp olive oil, salt &amp; pepper in mortar &amp; pestle&#xD;&#xA;add white wine and mix til homogenised&#xD;&#xA;&#xD;&#xA;done!" />
  <row Id="14617" PostHistoryTypeId="16" PostId="7168" RevisionGUID="516cd30e-382f-4b5e-96df-14c722283404" CreationDate="2010-09-12T09:27:14.170" UserId="-1" />
  <row Id="14618" PostHistoryTypeId="2" PostId="7169" RevisionGUID="9db3b58c-c22d-4ef7-87e7-404b2c133e31" CreationDate="2010-09-12T09:42:13.850" UserId="2010" Text="I think you will have difficulty in finding one that will also deep fry.&#xD;&#xA;&#xD;&#xA;I have a 4 in 1 electric cooker that does rice (with a vegetable steaming insert), porridge (it has a seperate button for this), slow cooking and steaming - no deep frying though.  &#xD;&#xA;&#xD;&#xA;Its a tefal 4 in 1 fyi." />
  <row Id="14619" PostHistoryTypeId="2" PostId="7170" RevisionGUID="e696f3d9-7fe9-4fb9-8cc4-6daa6ec233b9" CreationDate="2010-09-12T09:55:13.830" UserId="2338" Text="That is just the seasoning - the nonstick carbon that is formed after years of use - coming off. If big pieces are dropping in your food or you are freaked out by it, simply give your pan a good scrubbing with some steel wool and soap then re-season it.&#xD;&#xA;&#xD;&#xA;To season the pan:&#xD;&#xA;&#xD;&#xA; - Take a paper towel and soak a bit of oil into it&#xD;&#xA; - Coat the inside of the pan with oil&#xD;&#xA; - Put in a 250F over for about an hour&#xD;&#xA; - Repeat each day until it has a nice shiny non-stick coating once again&#xD;&#xA;&#xD;&#xA;Remember not to wash the pan with soapy water if you want the pan to stay non-stick. If there are bits of food in it from frying or such. Scrub it out with hot water and some coarse kosher salt, just nothing like steel wool, non-stick safe scrubbers are OK.&#xD;&#xA;&#xD;&#xA;Adam&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14620" PostHistoryTypeId="2" PostId="7171" RevisionGUID="fdd14fb8-f4c0-4722-8566-0ff329fc1efd" CreationDate="2010-09-12T11:13:47.687" UserId="87" Text="You don't need sauce at all. Infuse some olive oil with garlic and let it cool down. Use it as your base, you can perhaps integrate fresh thyme, oregano, basil, or sage with your oil infusion depending on what your toppings might be &#xD;&#xA;&#xD;&#xA;my favorite pizza is dough + olive oil (infused with garlic) + chicken + provolone + blue cheese + roasted red peppers" />
  <row Id="14621" PostHistoryTypeId="16" PostId="7171" RevisionGUID="fdd14fb8-f4c0-4722-8566-0ff329fc1efd" CreationDate="2010-09-12T11:13:47.687" UserId="-1" />
  <row Id="14622" PostHistoryTypeId="2" PostId="7172" RevisionGUID="4d3cb898-84c0-4352-af45-82312d4d994e" CreationDate="2010-09-12T11:34:37.930" UserId="1546" Text="You may need to rethink your idea of pizza as something that needs tomato sauce, or sauce at all. Imagine it as an open sandwhich freshly baked. You can put tomato or any other juicy thing to contribute moist.&#xD;&#xA;&#xD;&#xA;Avoiding tomato will allow you to add some flavours that tomato sauce usually masks. If you like the pineapple-ham combo, it tastes better without tomato, IMHO.&#xD;&#xA;&#xD;&#xA;A few of my favourite pizzas:&#xD;&#xA; - Slightly fried salmon (fry the chunks until they don't look raw), goat cheese and mozzarella. Add some olives after baking.&#xD;&#xA; - Caramelized onions, mushrooms, ham, goat cheese and mozzarella.&#xD;&#xA; - Stir fried asparagous and fresh mozzarella. Add some olive oil and manchego cheese grated after baking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14623" PostHistoryTypeId="16" PostId="7172" RevisionGUID="4d3cb898-84c0-4352-af45-82312d4d994e" CreationDate="2010-09-12T11:34:37.930" UserId="-1" />
  <row Id="14624" PostHistoryTypeId="2" PostId="7173" RevisionGUID="fdd4523c-7868-46a9-af69-a1452ee26832" CreationDate="2010-09-12T12:02:57.850" UserId="197" Text="I made an extremely delicious apple pie yesterday, with a puff pastry crust. The only problem was that by the time the pastry was cooked, the apple filling had turned to mush - the texture of apple butter or apple sauce.&#xD;&#xA;&#xD;&#xA;I used fresh Bramley cooking apples from the tree in our garden, and cut them into what I thought were reasonable sized chunks... I added sugar and spices (cinnamon, nutmeg, cloves) but nothing else - no water or anything. &#xD;&#xA;&#xD;&#xA;Should I have cut them into bigger chunks, or is there some other technique for ending up with solid chunks of apple in the pie rather than mush?" />
  <row Id="14625" PostHistoryTypeId="1" PostId="7173" RevisionGUID="fdd4523c-7868-46a9-af69-a1452ee26832" CreationDate="2010-09-12T12:02:57.850" UserId="197" Text="How to make apple chunks in apple pie stay intact? " />
  <row Id="14626" PostHistoryTypeId="3" PostId="7173" RevisionGUID="fdd4523c-7868-46a9-af69-a1452ee26832" CreationDate="2010-09-12T12:02:57.850" UserId="197" Text="&lt;pie&gt;&lt;apples&gt;" />
  <row Id="14627" PostHistoryTypeId="2" PostId="7174" RevisionGUID="7c9bc78d-6b62-49e5-ae82-2bacad3c8768" CreationDate="2010-09-12T14:08:54.620" UserId="67" Text="It's a pigment, so the principles are the same, but there's a few caveats when you're dealing with icing (and other than making fake blood, or dying cookie dough to make pie chart looking cookies)&#xD;&#xA;&#xD;&#xA;Liquid colors will throw off the consistency of icing if used in any large amounts.  Powdered colors (available at cake supply stores) don't fully encorporate right away, and will be a deeper color the next day.  Gel colors (available at cake supply stores, and at large craft stores, such as Michaels and AC Moore) are available in more colors, which makes it easier to match colors.&#xD;&#xA;&#xD;&#xA;You can also get white powder for lightening shades.  (it takes a *lot* of icing to try to turn red to pink ... you're better off taking a new batch of white, and add a little of the over-dyed icing to it 'til you get the right shade) .. or using pink gel color to start with.  White can also be used in non-icing applications to try to lighten things." />
  <row Id="14628" PostHistoryTypeId="2" PostId="7175" RevisionGUID="295fd8ef-cbcd-457d-bd34-1f5dc3014081" CreationDate="2010-09-12T14:18:26.930" UserId="611" Text="The first technique that comes to mind would be to bake the crust &quot;blind&quot; first. That is, you put it in the oven with a weight on it (so that it doesn't bubble up). Once the crust is mostly baked, add the filling and put in the oven for a second session. That way, the filling doesn't need to wait for the crust to be done.&#xD;&#xA;&#xD;&#xA;In all honesty, I actually like the apples mushy in my pie.&#xD;&#xA;However, that's a matter of personal taste.&#xD;&#xA;" />
  <row Id="14629" PostHistoryTypeId="2" PostId="7176" RevisionGUID="ca219678-709f-4d6a-8a89-9d7c729d4859" CreationDate="2010-09-12T14:19:06.870" UserId="1393" Text="My understanding is that this is mostly to do with the apple variety. Here is a [chart][1]  of which apples will behave well in pie. I see from Wikipedia that Bramley's are considered a definitive baking apple. Is it possible that your tree isn't really Bramley's?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/HowTo/Baking-with-Apples/Detail.aspx" />
  <row Id="14630" PostHistoryTypeId="2" PostId="7177" RevisionGUID="cab89ca9-3924-418a-a0eb-864d37b7535a" CreationDate="2010-09-12T14:21:37.070" UserId="67" Text="The only trick I know of is to use a [different variety of apple][1]-- some will turn to complete mush, while others stay firm.  Unfortunately, unlike potatoes, they don't tend to be marked at the super market as to which variety they are.&#xD;&#xA;&#xD;&#xA;Now, I'm not familiar with Bramley, but from what I've found, it's compared to Granny Smith, which tends to hold up well in pies.&#xD;&#xA;&#xD;&#xA;I'd recommend blind baking your crust, if you aren't already, so the filling isn't in there as long, and possibly going with a thicker slice of apple when you're cooking, in hopes they won't break down as quickly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Apples.html" />
  <row Id="14631" PostHistoryTypeId="5" PostId="7177" RevisionGUID="08426d46-0f78-4864-a045-1d41de3d3e4d" CreationDate="2010-09-12T14:27:52.620" UserId="67" Comment="added update" Text="The only trick I know of is to use a [different variety of apple][1]-- some will turn to complete mush, while others stay firm.  Unfortunately, unlike potatoes, they don't tend to be marked at the super market as to which variety they are.&#xD;&#xA;&#xD;&#xA;Now, I'm not familiar with Bramley, but from what I've found, it's compared to Granny Smith, which tends to hold up well in pies.&#xD;&#xA;&#xD;&#xA;I'd recommend blind baking your crust, if you aren't already, so the filling isn't in there as long, and possibly going with a thicker slice of apple when you're cooking, in hopes they won't break down as quickly.&#xD;&#xA;&#xD;&#xA;**update** : in checking [CookWise][2], there's a comment in the apple pie recipe that &quot;briefly sautéing and poaching apples softens them slighly before the sugar, which prevents cells falling apart and preserves texture, is added&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Apples.html&#xD;&#xA;  [2]: http://www.foodsubs.com/Apples.html" />
  <row Id="14632" PostHistoryTypeId="10" PostId="7167" RevisionGUID="e4cc3d62-8551-4839-ad6e-3322d8b43931" CreationDate="2010-09-12T14:40:02.450" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:8,&quot;DisplayName&quot;:&quot;Robert Cartaino&quot;}]" />
  <row Id="14633" PostHistoryTypeId="2" PostId="7178" RevisionGUID="0d5fe86d-48f4-4f23-b80b-cec550732749" CreationDate="2010-09-12T14:49:05.553" UserId="67" Text="Lard.  ... and to build on what @bmargulies said:&#xD;&#xA;&#xD;&#xA;Other coconut oil, lard is one of the few fats that are solid at room temperature, and the only reason for using shortening in baking that I'm aware of is to get the little lumps of shortening mixed with the flour that don't melt until it's baked, which will result in a tender texture.&#xD;&#xA;&#xD;&#xA;You can achieve the same thing with butter, but butter also has water in it, so you'll end up with some extra lift in the pastry, which isn't always desired for recipes that call for shortening.  It also melts at a lower temp, so you have to start with it cold and work quickly.&#xD;&#xA;&#xD;&#xA;... now, the other use of shortening in baking is for greasing pans -- again, it's because it's solid, so it'll stick to the sides of the pan.  For that, you can often use canned cooking sprays, as they have surficants which will keep them from dripping." />
  <row Id="14634" PostHistoryTypeId="2" PostId="7179" RevisionGUID="8338d01f-0dc3-43ad-8bee-0c79d80f38a1" CreationDate="2010-09-12T15:07:19.110" UserId="2453" Text="may have already been said but you can use the oven top shelf if it's turned onto the grill. When i worked in a restaurant we used to use the combi oven, which had the pull down grill to heat the top of creme brulee :) Hope you get it done :) xxxxx" />
  <row Id="14635" PostHistoryTypeId="2" PostId="7180" RevisionGUID="159761d5-7eb6-4a3d-9670-1c9ce48a6429" CreationDate="2010-09-12T15:53:10.153" UserId="2251" Text="A friend is planning her wedding and wants to do a lot of brownies, rather than cake, for dessert. She's planning on making it herself, with the help of friends, but would like to make it at least a few days, if not a week or more, in advance. What would be a good way to store a lot of brownies? How long will they last?&#xD;&#xA;&#xD;&#xA;Freezing is non-ideal, as freezer space is often tight at all of our homes and dealing with thawing/reheating lots of brownies evenly on the day may be problematic." />
  <row Id="14636" PostHistoryTypeId="1" PostId="7180" RevisionGUID="159761d5-7eb6-4a3d-9670-1c9ce48a6429" CreationDate="2010-09-12T15:53:10.153" UserId="2251" Text="Good ways to store brownies?" />
  <row Id="14637" PostHistoryTypeId="3" PostId="7180" RevisionGUID="159761d5-7eb6-4a3d-9670-1c9ce48a6429" CreationDate="2010-09-12T15:53:10.153" UserId="2251" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;brownies&gt;" />
  <row Id="14638" PostHistoryTypeId="6" PostId="6574" RevisionGUID="d154eca7-1334-412d-9393-09737f5b999a" CreationDate="2010-09-12T15:54:21.167" UserId="140" Comment="edited tags" Text="&lt;food-safety&gt;&lt;corn&gt;" />
  <row Id="14639" PostHistoryTypeId="5" PostId="7140" RevisionGUID="aa8643aa-f3db-4a52-9d98-277c5c44443a" CreationDate="2010-09-12T15:59:04.687" UserId="486" Comment="caps US" Text="I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term? " />
  <row Id="14640" PostHistoryTypeId="2" PostId="7181" RevisionGUID="4e335f6a-81eb-4916-a902-f1574a2909f7" CreationDate="2010-09-12T16:00:24.513" UserId="140" Text="I recently had some BBQ corn where the corn was in individual kernels. I'm wondering how this would be done on a BBQ... would you [grill the corn on the cob][1], then cut the kernels off? Or would you do it the other way around? If so, in what would you cook the kernels?&#xD;&#xA;&#xD;&#xA;Must I use raw corn or can I use corn kernels from a can?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1481/how-do-you-cook-corn-on-the-cob-on-bbq" />
  <row Id="14641" PostHistoryTypeId="1" PostId="7181" RevisionGUID="4e335f6a-81eb-4916-a902-f1574a2909f7" CreationDate="2010-09-12T16:00:24.513" UserId="140" Text="How do you cook corn kernels on BBQ?" />
  <row Id="14642" PostHistoryTypeId="3" PostId="7181" RevisionGUID="4e335f6a-81eb-4916-a902-f1574a2909f7" CreationDate="2010-09-12T16:00:24.513" UserId="140" Text="&lt;bbq&gt;&lt;corn&gt;" />
  <row Id="14643" PostHistoryTypeId="2" PostId="7182" RevisionGUID="547bb1c6-86b8-4775-a410-b13d3413b339" CreationDate="2010-09-12T16:04:35.450" UserId="220" Text="You would indeed want to leave the kernels on the corn and grill it according to the link you cited." />
  <row Id="14644" PostHistoryTypeId="2" PostId="7183" RevisionGUID="ecd50eb9-a9e2-4cec-808c-c8baac6517b5" CreationDate="2010-09-12T16:10:24.580" UserId="1664" Text="Beef obviously loses water when you dehydrate it to make beef jerky.  What's the ratio here?  Does it take two pounds of fresh beef to make a pound of beef jerky?" />
  <row Id="14645" PostHistoryTypeId="1" PostId="7183" RevisionGUID="ecd50eb9-a9e2-4cec-808c-c8baac6517b5" CreationDate="2010-09-12T16:10:24.580" UserId="1664" Text="How many pounds of fresh beef does it take to make a pound of beef jerky?" />
  <row Id="14646" PostHistoryTypeId="3" PostId="7183" RevisionGUID="ecd50eb9-a9e2-4cec-808c-c8baac6517b5" CreationDate="2010-09-12T16:10:24.580" UserId="1664" Text="&lt;jerky&gt;" />
  <row Id="14647" PostHistoryTypeId="2" PostId="7184" RevisionGUID="6bdde7b5-352d-4dcd-8229-0de796c08161" CreationDate="2010-09-12T16:11:41.690" UserId="140" Text="I have a casserole dish that requires ground beef, which I don't want to use. What alternatives can I use which don't involve soy beans?&#xD;&#xA;&#xD;&#xA;I'm not looking for something with the same taste as meat, just something with (fairly) the same consistency." />
  <row Id="14648" PostHistoryTypeId="1" PostId="7184" RevisionGUID="6bdde7b5-352d-4dcd-8229-0de796c08161" CreationDate="2010-09-12T16:11:41.690" UserId="140" Text="Non-soy ground meat alternative?" />
  <row Id="14649" PostHistoryTypeId="3" PostId="7184" RevisionGUID="6bdde7b5-352d-4dcd-8229-0de796c08161" CreationDate="2010-09-12T16:11:41.690" UserId="140" Text="&lt;meat&gt;&lt;vegetarian&gt;&lt;alternatives&gt;&lt;non-soy&gt;" />
  <row Id="14650" PostHistoryTypeId="2" PostId="7185" RevisionGUID="3927e8ac-37eb-4b54-8682-0a8d210a5db2" CreationDate="2010-09-12T16:17:45.873" UserId="140" Text="What's the difference between the following chocolates?&#xD;&#xA;&#xD;&#xA; - Milk&#xD;&#xA; - Dark&#xD;&#xA; - Semi-sweet&#xD;&#xA; - Bitter-sweet&#xD;&#xA;&#xD;&#xA;If a chocolate only lists the % cocoa solids used, can I figure out which of the above types it is?" />
  <row Id="14651" PostHistoryTypeId="1" PostId="7185" RevisionGUID="3927e8ac-37eb-4b54-8682-0a8d210a5db2" CreationDate="2010-09-12T16:17:45.873" UserId="140" Text="Milk vs. Dark vs. Semi-sweet vs. Bitter-sweet chocolate?" />
  <row Id="14652" PostHistoryTypeId="3" PostId="7185" RevisionGUID="3927e8ac-37eb-4b54-8682-0a8d210a5db2" CreationDate="2010-09-12T16:17:45.873" UserId="140" Text="&lt;chocolate&gt;&lt;food-differences&gt;" />
  <row Id="14653" PostHistoryTypeId="2" PostId="7186" RevisionGUID="b7f0a94a-7436-4121-82d2-a34d73bda293" CreationDate="2010-09-12T16:24:37.797" UserId="43" Text="At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is cooked not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, should you stick to tested recipes? Or is there a way to figure out: what kind of acids will work, what kinds of meats will work, and when the meat is sufficiently cooked?" />
  <row Id="14654" PostHistoryTypeId="1" PostId="7186" RevisionGUID="b7f0a94a-7436-4121-82d2-a34d73bda293" CreationDate="2010-09-12T16:24:37.797" UserId="43" Text="Cooking with acid" />
  <row Id="14655" PostHistoryTypeId="3" PostId="7186" RevisionGUID="b7f0a94a-7436-4121-82d2-a34d73bda293" CreationDate="2010-09-12T16:24:37.797" UserId="43" Text="&lt;food-science&gt;" />
  <row Id="14656" PostHistoryTypeId="2" PostId="7187" RevisionGUID="5b12d174-9d75-48b7-a6cb-ed41daf89dd1" CreationDate="2010-09-12T16:31:43.110" UserId="183" Text="In the US the FDA regulates some of these terms, but semi-sweet and bittersweet are in the same category.  Typically semi-sweet in about 60% cocoa content, and bitter-sweet 70-85%." />
  <row Id="14657" PostHistoryTypeId="2" PostId="7188" RevisionGUID="919f3b8d-d3e9-45cc-9b33-7ebeaeeec91a" CreationDate="2010-09-12T16:32:45.423" UserId="43" Text="We store them at room temperature. If only for 3-4 few days: under plastic wrap or in the microwave. If about a week: in sealed Tupperware to keep the humidity from getting to them. I don't know if the humidity is an issue for everyone or only for those of us in a very humid climate. The refrigerator will make them last even longer but they won't taste as fresh after refrigeration. Freezer: 4-6 months.&#xD;&#xA;&#xD;&#xA;The absolute best place I've found to store brownies though is in my stomach." />
  <row Id="14658" PostHistoryTypeId="2" PostId="7189" RevisionGUID="0c6a5639-5dbd-41ca-80e7-d8627a3ec50d" CreationDate="2010-09-12T16:35:13.473" UserId="2251" Text="Quorn. &#xD;&#xA;&#xD;&#xA;They're best known for their delicious chicken-esque patties, but they also do a mince that's lovely. It's mushroom protein rather than soy, but it doesn't taste mushroomy. &#xD;&#xA;&#xD;&#xA;Quorn products use egg white, so they are vegetarian but not vegan.&#xD;&#xA;&#xD;&#xA;http://www.quorn.us/products/Beef-Style_Grounds.aspx&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14660" PostHistoryTypeId="5" PostId="7187" RevisionGUID="416a3a2e-3c0c-4f00-95be-e43386df3b53" CreationDate="2010-09-12T16:58:29.423" UserId="183" Comment="typos" Text="In the US, the government regulates the use of certain chocolate terms, but the regulations do not distinguish between bittersweet and semisweet.  To them it is all [sweet chocolate][1].  &#xD;&#xA;&#xD;&#xA;In practice you will find chocolates with 55% or more labeled as either semi-sweet or bittersweet.  Semi-sweets are supposed to have more sugar, so if we use the nomenclature adopted by Ghirardelli that means 53% of the chocolate product is sugar, whereas for bittersweet they use 40% (based on chocolate chips).  &#xD;&#xA;&#xD;&#xA;If you look at the Nutrition Facts label, the total amount of sugar in a portion is listed together with the weight of the portion.  For example, for the 55% Chocolove bar, it is 13/30 = 43%, so this Chocolove would be in the bittersweet category.&#xD;&#xA;&#xD;&#xA;![Chocolove Nutrition Label][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.123&#xD;&#xA;  [2]: http://i.stack.imgur.com/RllE2.jpg" />
  <row Id="14663" PostHistoryTypeId="2" PostId="7190" RevisionGUID="ccd31223-acda-4cb2-9fb6-cd0b0e58ecd2" CreationDate="2010-09-12T17:08:52.400" UserId="835" Text="Whether or not you should stick with a tested recipe depends on your expertise and the food in question.&#xD;&#xA;&#xD;&#xA;In this case, if you are an experienced chef, and the food you are preparing you would be willing to eat raw (i.e. sushi grade), then no worries, just go ahead and experiment.&#xD;&#xA;&#xD;&#xA;On the other hand, I tend to stick to a recipe pretty closely for the first few times.  Once I understand how the dish should turn out if I &quot;follow the rules&quot;, that then gives me guidance as to how I can break them.&#xD;&#xA;&#xD;&#xA;Good Luck" />
  <row Id="14664" PostHistoryTypeId="2" PostId="7191" RevisionGUID="583fa019-2707-4e00-96b8-385129205590" CreationDate="2010-09-12T17:28:38.930" UserId="41" Text="I've always thought that mashed potatoes should be a really simple thing to make.  But I find that with all the peeling, quartering, boiling, not to mention the incredibly messy cleanup, it's actually quite an arduous and tedious process.&#xD;&#xA;&#xD;&#xA;Assuming I plan to use a ricer to actually do the mashing, is there any faster or at least less messy way to soften the potatoes than boiling them?  Any shortcuts I can use?" />
  <row Id="14665" PostHistoryTypeId="1" PostId="7191" RevisionGUID="583fa019-2707-4e00-96b8-385129205590" CreationDate="2010-09-12T17:28:38.930" UserId="41" Text="What is the fastest/easiest way to prepare potatoes for mashing?" />
  <row Id="14666" PostHistoryTypeId="3" PostId="7191" RevisionGUID="583fa019-2707-4e00-96b8-385129205590" CreationDate="2010-09-12T17:28:38.930" UserId="41" Text="&lt;potatoes&gt;" />
  <row Id="14667" PostHistoryTypeId="2" PostId="7192" RevisionGUID="a04f5723-9556-4423-ac2f-7dde8190f36d" CreationDate="2010-09-12T17:45:27.873" UserDisplayName="Dave Rosenthal" Text="How about spraying a fine mist of water from a spray bottle into the pan at the critical moment? (Think wisk in one hand, spray bottle in other hand, stove on lowish heat.) I think this would have two beneficial effects:&#xD;&#xA;&#xD;&#xA;1) Provide a cooling effect by introducing a lower temperature component directly and uniformly into the pan.&#xD;&#xA;&#xD;&#xA;2) Slightly increase the hydration of sugar solution, thereby lowering its boiling point and temporarily retarding the rising temperature and caramelization.&#xD;&#xA;&#xD;&#xA;I presume that with a spritz or two, you would buy yourself a bit of time to evaluate the result and remove the heat if necessary.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14668" PostHistoryTypeId="2" PostId="7193" RevisionGUID="93f75d3a-7d60-46ea-9706-1ce593622a3e" CreationDate="2010-09-12T18:12:13.810" UserId="2094" Text="I almost never peel my potatoes before boiling them for mashing. So it's pretty much into the pot with some salt, cook, drain, and then mash with a standard masher.  A ricer does a lovely job but it's a lot of work and mess.  That's pretty much a single pot, 30-45 minute solution and I'm not sure it can get much faster or easier than that.&#xD;&#xA;&#xD;&#xA;If you really want to use the ricer and loose the skins then try baking them rather tan boiling.  If you've already got the oven hot for a turkey, ham, or something else then putting the potatoes directly on the rack for an hour (ish) will get them cooked. Then just scoop out the insides and mash." />
  <row Id="14669" PostHistoryTypeId="5" PostId="6949" RevisionGUID="301f406a-6e9b-4df6-a40b-847257c730c9" CreationDate="2010-09-12T18:28:42.273" UserId="358" Comment="deleted 94 characters in body" Text="My wife and I keep a stick of butter in the cupboard rather than the refrigerator.  Even with just the two of us, it rarely lasts very long, but I'd say it may go as long as a week without refrigeration before it's all gone.  There have been times when I have told friends about this and they express concern due to the fact that butter is a dairy product.  They cannot comprehend not refrigerating it at all times.  &#xD;&#xA;&#xD;&#xA;What allows butter to stay perfectly tasty and edible, even after a week outside of the refrigerator, where milk, sour cream, or cheese would be foul in a day or less?" />
  <row Id="14670" PostHistoryTypeId="5" PostId="7187" RevisionGUID="311abd92-f3b0-4167-8886-293079016920" CreationDate="2010-09-12T18:29:02.770" UserId="183" Comment="added dark and milk.  better statistics" Text="In the US, the government regulates the use of certain chocolate terms.  Their distinctions for chocolates have to do with the chocolate liquor content and not the total amount of cocoa products (the cocoa fat and the other solids). The regulations also do not distinguish between bittersweet and semisweet.  To them it is all [sweet chocolate][1].  Based on Callebut labeling, milk chocolate has about 32% cocoa content and dark chocolate 51% or more.&#xD;&#xA;&#xD;&#xA;In practice you will find chocolates with 40% or more labeled as either semi-sweet or bittersweet.  Semi-sweets are supposed to have more sugar, so if we use the nomenclature adopted by Ghirardelli (a common choice for cooking in the US) that means 53% of the chocolate product is sugar, whereas for bittersweet they use 40% (based on chocolate chips).  &#xD;&#xA;&#xD;&#xA;If you look at the Nutrition Facts label, the total amount of sugar in a portion is listed together with the weight of the portion.  For example, for the 55% Chocolove bar, it is 13/30 = 43%, so this Chocolove would be in the bittersweet category.&#xD;&#xA;&#xD;&#xA;![Chocolove Nutrition Label][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=163.123&#xD;&#xA;  [2]: http://i.stack.imgur.com/RllE2.jpg" />
  <row Id="14671" PostHistoryTypeId="2" PostId="7194" RevisionGUID="2e37746f-c467-4378-b433-ac8248f58eae" CreationDate="2010-09-12T18:35:33.300" UserId="611" Text="Seitan could work for this.&#xD;&#xA;It's a meat-substitute made from wheat protein (i.e. gluten).&#xD;&#xA;It generally comes in lumps/patties, but can be easily minced/ground/chopped or whatever.&#xD;&#xA;" />
  <row Id="14674" PostHistoryTypeId="2" PostId="7196" RevisionGUID="3e5341aa-9b4a-4072-b2f6-cfe2715e3370" CreationDate="2010-09-12T19:16:47.000" UserId="60" Text="Milk chocolate is unique in that it contains a significant quantity milk, either in the powdered, liquid, or condensed form.&#xD;&#xA;&#xD;&#xA;Dark chocolate is a category of chocolate that includes semisweet and bittersweet chocolate. The US FDA actually does classify dark chocolate as anything containing 35% or more cacao (liquor or butter). In practice, semisweet chocolate is typically much sweeter, and contains about 50% sugar. Bittersweet chocolate, on the other hand, typically contains about 33% sugar. Some dark chocolates may contain small amounts of milk, but not enough to be called milk chocolate.&#xD;&#xA;&#xD;&#xA;Source: http://en.wikipedia.org/wiki/Types_of_chocolate" />
  <row Id="14675" PostHistoryTypeId="2" PostId="7197" RevisionGUID="2eafb68b-22fc-41fe-9f74-7f84883aeb29" CreationDate="2010-09-12T20:06:45.157" UserId="67" Text="If you're going to be using a ricer, just halve the potatoes -- you can then put them cut side-down into the ricer, and then press -- the skin will be left behind.  (I'd still give them a quick scrub before boiling them, though).  Of course, this is easier, but not necessarily faster as it'll take longer for the potatoes to cook through.&#xD;&#xA;&#xD;&#xA;If you bake them, just clean, bake, then cut in half, and put through the ricer.  (Again, not really that much faster).&#xD;&#xA;&#xD;&#xA;If you're cooking red potatoes, even if you're not using a ricer, there's no need to peel them beforehand, as you can boil them whole, then rub the skin off with a dry towel.  (of course, for red potatoes, they're always going to be lumpy, and have texture, so in that case, I tend to leave the skins on).&#xD;&#xA;&#xD;&#xA;To reduce the overall time, if I'm going to be going for a smooth mash:&#xD;&#xA;&#xD;&#xA;* Only use large potatoes.  Save the smaller ones for applications where you don't need to peel potatoes. &#xD;&#xA;* Cut the potatoes into slabs.  There's no need to get them to cubes.  I tend to go to about 2cm (~3/4&quot;) thick.  Any extra cooking time is made up for by reduced cutting / transfering bits to the pot / dealing with the chunk that fell and rolled under the cabinet / etc.&#xD;&#xA;* Start the water warming while you're peeling.  You don't want to place the potatoes into boiling water, but you can take some of the chill off it.&#xD;&#xA;* Toss a few cloves of garlic (whole, but paper removed, end trimmed off) in with the potatoes, so you don't have to season afterwards.&#xD;&#xA;* Use stock rather than milk.  I keep boxed vegetable and chicken stocks at room temp, not chilled, so I don't have to heat it up first to deal with the issues of it cooling down the starches too fast.&#xD;&#xA;* Decide if the ricer's really worth it -- I get good results just tossing everything back into the same pot after straining, hit 'em with a potato masher, add some liquid, then go through a few more times.  It saves a lot of cleanup, but it might not be exactly the texture you're used to," />
  <row Id="14676" PostHistoryTypeId="2" PostId="7198" RevisionGUID="7986f51e-e5d3-4b22-9741-72a7a9c7e685" CreationDate="2010-09-12T20:36:00.607" UserId="1509" Text="I have always understood that a certain level of egg incidence is unavoidable (and thus is acceptable under FDA standards). Under the right conditions, they **will** hatch. I learned to always put a new bag of grain/flour in the freezer for 3 days (I usually forget it for a week or two) after which it keeps for months." />
  <row Id="14677" PostHistoryTypeId="5" PostId="7172" RevisionGUID="a3da222a-3503-40ef-9f01-f0e898eb6e5a" CreationDate="2010-09-12T20:49:25.913" UserId="1546" Comment="added 2 characters in body" Text="You may need to rethink your idea of pizza as something that needs tomato sauce, or sauce at all. Imagine it as an open sandwhich freshly baked. You can put tomato or any other juicy thing to contribute moist.&#xD;&#xA;&#xD;&#xA;Avoiding tomato will allow you to add some flavours that tomato sauce usually masks. If you like the pineapple-ham combo, it tastes better without tomato, IMHO.&#xD;&#xA;&#xD;&#xA;A few of my favourite pizzas:&#xD;&#xA;&#xD;&#xA; - Slightly fried salmon (fry the chunks until they don't look raw), goat cheese and mozzarella. Add some olives after baking.&#xD;&#xA; - Caramelized onions, mushrooms, ham, goat cheese and mozzarella.&#xD;&#xA; - Stir fried asparagous and fresh mozzarella. Add some olive oil and manchego cheese grated after baking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14678" PostHistoryTypeId="2" PostId="7199" RevisionGUID="c20b9902-e50f-48cb-8480-fc649c35b309" CreationDate="2010-09-12T20:55:40.463" UserId="86" Text="###Tools&#xD;&#xA;&#xD;&#xA;* Those little [palm peelers][1] work great for me - your mileage may vary.&#xD;&#xA;&#xD;&#xA;* If you have [an apple peeler/slicer/corer][2], you can use this for potatoes as well, so long as they're fairly uniform. The spiral-cut potatoes will cook faster too, but may also absorb more water - if you're worried, just move the blade out of the way and use the device only to peel. &#xD;&#xA;&#xD;&#xA;###Techniques&#xD;&#xA;&#xD;&#xA;* If you boil the potatoes skin-on the day before and refrigerate overnight, the peels should slip off the cold potatoes easily. Then re-heat by simmering in your liquid, and rice or mash.&#xD;&#xA;&#xD;&#xA;* If you're *really* after quick, accept dirty results: as both Eric and Joe suggest, don't bother peeling and just toss everything together in one pot. He suggests a masher, but a stick blender or hand mixer can speed this up even more. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Chefn-Palm-Peeler-PP-CDU/dp/B000EZKYHA&#xD;&#xA;  [2]: http://www.amazon.com/Apple-Machine-Peeler-Corer-Slicer/dp/B000UZA2HQ/&#xD;&#xA;" />
  <row Id="14679" PostHistoryTypeId="2" PostId="7200" RevisionGUID="a756d28d-0a69-4819-bb1a-5c1efbd2e55d" CreationDate="2010-09-12T21:02:32.267" UserId="86" Text="**Mushrooms**. &#xD;&#xA;&#xD;&#xA;They're delicious, and you can get them dried in bulk if the local selection of fresh doesn't suit you. Chop 'em up (re-hydrate first if dried), saute 'em, and toss 'em in..." />
  <row Id="14680" PostHistoryTypeId="2" PostId="7201" RevisionGUID="ccf92eec-9122-449b-b1c8-8e4b5cbd1e71" CreationDate="2010-09-12T21:03:50.110" UserId="149" Text="Tempeh. We find it delicious in pasta sauce. Chop and saute." />
  <row Id="14681" PostHistoryTypeId="2" PostId="7202" RevisionGUID="a345a2f8-3e4e-4a45-956d-37aaad9be3f7" CreationDate="2010-09-12T21:07:32.433" UserId="364" Text="I realize that serving on warmed dishes is preferable to serving on cold/room temp dishes, so as not to leach the heat out of your freshly-cooked food. &#xD;&#xA;&#xD;&#xA;How can I warm my plates? &#xD;&#xA;&#xD;&#xA;I have two kinds of dishes: ceramic (cheapo from a department store) and Noritake china (circa 1955-60).&#xD;&#xA;&#xD;&#xA;Neither says &quot;oven safe&quot; on the bottom, but would a warm oven do the trick? Or microwaving? Or a hot water bath?&#xD;&#xA;&#xD;&#xA;I'm not sure how to achieve warmed plates, but I'm tired of eating cold fish. " />
  <row Id="14682" PostHistoryTypeId="1" PostId="7202" RevisionGUID="a345a2f8-3e4e-4a45-956d-37aaad9be3f7" CreationDate="2010-09-12T21:07:32.433" UserId="364" Text="How to warm plates before serving?" />
  <row Id="14683" PostHistoryTypeId="3" PostId="7202" RevisionGUID="a345a2f8-3e4e-4a45-956d-37aaad9be3f7" CreationDate="2010-09-12T21:07:32.433" UserId="364" Text="&lt;untagged&gt;" />
  <row Id="14684" PostHistoryTypeId="2" PostId="7203" RevisionGUID="dc92d4e8-3546-48f4-9ab1-98621f80dd2a" CreationDate="2010-09-12T21:16:29.863" UserId="45" Text="I've got a bunch of grapes, with seeds. I need to seed them for a recipe. Cutting them in half and prying out the seeds with a paring knife makes me yearn for stringing beans. Any suggestions on how to get through this process faster?" />
  <row Id="14685" PostHistoryTypeId="1" PostId="7203" RevisionGUID="dc92d4e8-3546-48f4-9ab1-98621f80dd2a" CreationDate="2010-09-12T21:16:29.863" UserId="45" Text="What's the fastest way to seed grapes (e.g., Concordes)?" />
  <row Id="14686" PostHistoryTypeId="3" PostId="7203" RevisionGUID="dc92d4e8-3546-48f4-9ab1-98621f80dd2a" CreationDate="2010-09-12T21:16:29.863" UserId="45" Text="&lt;preparation&gt;&lt;seeds&gt;&lt;tedium&gt;" />
  <row Id="14687" PostHistoryTypeId="2" PostId="7204" RevisionGUID="43a4f06d-8f01-4dd4-90e1-e7b14b28925b" CreationDate="2010-09-12T21:16:30.083" UserId="364" Text="I just realized the recipe I use for Chardonnay Beurre Blanc requires the use of a &quot;small nonreactive saucepan.&quot; &#xD;&#xA;&#xD;&#xA;In the past, I have used my 1.5 quart All-Clad saucepan without problems. &#xD;&#xA;&#xD;&#xA;What sort of pan materials should I avoid? &#xD;&#xA;&#xD;&#xA;Similarly, I've seen recipes indicate one should use a nonreactive bowl. I typically use plastic in those cases. Should I be using something different?" />
  <row Id="14688" PostHistoryTypeId="1" PostId="7204" RevisionGUID="43a4f06d-8f01-4dd4-90e1-e7b14b28925b" CreationDate="2010-09-12T21:16:30.083" UserId="364" Text="What is a &quot;nonreactive&quot; pan? " />
  <row Id="14689" PostHistoryTypeId="3" PostId="7204" RevisionGUID="43a4f06d-8f01-4dd4-90e1-e7b14b28925b" CreationDate="2010-09-12T21:16:30.083" UserId="364" Text="&lt;equipment&gt;&lt;sauce&gt;" />
  <row Id="14690" PostHistoryTypeId="2" PostId="7205" RevisionGUID="723dfb65-73d4-4c7e-8a68-f4d087cfef62" CreationDate="2010-09-12T21:17:18.770" UserId="1393" Text="Non-reactive means stainless steel or ceramic-lined; not copper or cast-iron, which tend to react with acidic foods in particular." />
  <row Id="14691" PostHistoryTypeId="2" PostId="7206" RevisionGUID="e94d8ad3-dd70-470c-84e2-40597a4a120f" CreationDate="2010-09-12T21:21:42.120" UserId="1259" Text="We do this regularly with regular dishes and fine china. Neither say &quot;oven safe&quot;. My mother has also done it for years. The process is fairly simple:&#xD;&#xA;&#xD;&#xA; - Put our oven on it's coolest setting (about 175F, I think)&#xD;&#xA; - Wait for it to reach temperature &#xD;&#xA; - Turn it off&#xD;&#xA; - Put dishes in and close the oven. We just stack the dishes. &#xD;&#xA;&#xD;&#xA;Be careful when taking the dishes out. They'll be hot. We've never had a problem with dishes using this method. However, if you don't think your dishes will stand getting hot, use your own judgement as there's a wide variety of quality and materials used in place settings. " />
  <row Id="14692" PostHistoryTypeId="2" PostId="7207" RevisionGUID="911deb72-5d3b-4f70-96a1-adfce8aba38c" CreationDate="2010-09-12T21:32:11.187" UserId="86" Text="Try cooking tomato sauce in a cast-iron pan some time... You'll learn a whole new meaning for &quot;irony&quot;. &#xD;&#xA;&#xD;&#xA;A non-reactive pan is one that allows you to cook or store acidic foods without dissolving, leaching, or otherwise causing contamination. Good materials for such pans include glass, stainless steel, food-grade plastic, ceramic, porcelain, and *hard anodized* aluminum. Bad materials include cast-iron, copper, and aluminum. &#xD;&#xA;&#xD;&#xA;Plastic bowls should be fine for most purposes, *however* keep in mind that small scratches in the plastic may harbor contaminants that will be freed by the acid. So clean them well, or switch to glass. " />
  <row Id="14693" PostHistoryTypeId="2" PostId="7208" RevisionGUID="f6d25e9a-06f0-4b08-9349-d65203f0b227" CreationDate="2010-09-12T21:37:34.610" UserId="86" Text="If you just need the pulp (for pie, ice cream, jam, etc...) then cook them down and run them through a food strainer. &#xD;&#xA;&#xD;&#xA;If you need them raw, or halved/skins on, then find a good audiobook..." />
  <row Id="14694" PostHistoryTypeId="2" PostId="7209" RevisionGUID="e99c63cd-cc0d-4005-92c6-d4e8eedab204" CreationDate="2010-09-12T21:52:36.197" UserId="67" Text="I'd say this might be a good time to invest in a cherry pitter, as I'd assume it'd work on grapes, too.&#xD;&#xA;&#xD;&#xA;Some things to try for speed :&#xD;&#xA;&#xD;&#xA;* crushing them, and seeing if the pots pop free (it works for olives).&#xD;&#xA;* cut more than one at a time -- put four or five down on your work surface, place your hand over them, fingers up, and slice between your hand and counter with a sharp knife.  (although, I've never done this for something with pits, so I don't know how much of a problem it might be)&#xD;&#xA;&#xD;&#xA;And, when all else fails, but some seedless grapes, and save the seeded ones for snacking." />
  <row Id="14695" PostHistoryTypeId="5" PostId="7174" RevisionGUID="abb1af56-0b92-48e6-b2e6-dc391f7d5b75" CreationDate="2010-09-12T21:58:33.323" UserId="67" Comment="fixed the incomplete thought" Text="It's a pigment, so the principles are the same, but there's a few caveats when you're dealing with icing (and other than making fake blood, or dying cookie dough to make pie chart looking cookies, it's the only time I've ever died food for no other reason than to be decorative)&#xD;&#xA;&#xD;&#xA;Liquid colors will throw off the consistency of icing if used in any large amounts.  Powdered colors (available at cake supply stores) don't fully encorporate right away, and will be a deeper color the next day.  Gel colors (available at cake supply stores, and at large craft stores, such as Michaels and AC Moore) are available in more colors, which makes it easier to match colors.&#xD;&#xA;&#xD;&#xA;You can also get white powder for lightening shades.  (it takes a *lot* of icing to try to turn red to pink ... you're better off taking a new batch of white, and add a little of the over-dyed icing to it 'til you get the right shade) .. or using pink gel color to start with.  White can also be used in non-icing applications to try to lighten things." />
  <row Id="14696" PostHistoryTypeId="2" PostId="7210" RevisionGUID="56a330d6-d4bf-4efc-9255-4b4697cb20d5" CreationDate="2010-09-12T21:59:14.057" UserId="1101" Text="&quot;Oven safe&quot; refers to using them to cook rather than to whether they can be warmed. Be careful putting cold dishes in a warm oven though. I'd put them in a cold oven and turn the oven on its lowest setting. Watch the temperature using an oven thermometer. When it reaches the desired temperature (125-175F) turn the oven off. Don't trust the oven's thermostat. Don't use a preheat or quick preheat cycle if your oven has that." />
  <row Id="14697" PostHistoryTypeId="2" PostId="7211" RevisionGUID="df381530-89d3-499d-be09-07a73f3a4078" CreationDate="2010-09-12T22:01:54.703" UserId="1393" Text="Another few ways I do this, depending on what else is going on:&#xD;&#xA;(1) If I have just a couple plates, I may do it in the toaster oven, or even just set them on top of an already hot toaster oven&#xD;&#xA;(2) Pour a little boiling water in each bowl, then drain and wipe just before serving.&#xD;&#xA;(3) Pour a little cold water in each bowl and microwave for a couple of minutes" />
  <row Id="14698" PostHistoryTypeId="5" PostId="7205" RevisionGUID="5cd1b146-86ba-4260-a14e-1c1ff02a9ec0" CreationDate="2010-09-12T22:02:59.553" UserId="1393" Comment="added 53 characters in body" Text="Non-reactive means stainless steel or ceramic-lined; not copper, cast-iron, or aluminum which tend to react with acidic foods in particular. Glass is non-reactive as well (for bowls)." />
  <row Id="14699" PostHistoryTypeId="2" PostId="7212" RevisionGUID="b2878406-721a-4271-b467-d52e057c11c4" CreationDate="2010-09-12T22:08:52.153" UserId="1101" Text="Try mixing your apples with the sugar and letting them drain in a colander over a bowl for 15-20 minutes. Put the juices in a pan over low heat and reduce by at least half. Assemble your pie and pour the reduction over the apples.&#xD;&#xA;&#xD;&#xA;And check your oven's temperature with a good oven thermometer. You may be cooking the pie too long if it's under temperature." />
  <row Id="14702" PostHistoryTypeId="5" PostId="7206" RevisionGUID="a2f93d60-cd89-462e-8c4e-5c784e79dea0" CreationDate="2010-09-12T22:41:03.280" UserId="1259" Comment="added 137 characters in body" Text="We do this regularly with regular dishes and fine china. Neither say &quot;oven safe&quot;. My mother has also done it for years. The process is fairly simple:&#xD;&#xA;&#xD;&#xA; - Put our oven on it's coolest setting (about 175F, I think)&#xD;&#xA; - Wait for it to reach temperature &#xD;&#xA; - Turn it off&#xD;&#xA; - Put dishes in and close the oven. We just stack the dishes. As Joe points out, they'll warm faster if you don't stack them. However, I usually do this when I've got 6-8 dishes, so stack is easier. &#xD;&#xA;&#xD;&#xA;Be careful when taking the dishes out. They'll be hot. We've never had a problem with dishes using this method. However, if you don't think your dishes will stand getting hot, use your own judgement as there's a wide variety of quality and materials used in place settings. " />
  <row Id="14703" PostHistoryTypeId="6" PostId="4036" RevisionGUID="30107547-e6f9-46b7-b173-ed22bc67e91e" CreationDate="2010-09-13T00:11:59.430" UserId="364" Comment="edited tags" Text="&lt;vegetables&gt;" />
  <row Id="14705" PostHistoryTypeId="2" PostId="7214" RevisionGUID="be064bd2-c5c6-4464-9766-52e10ae39d7b" CreationDate="2010-09-13T00:47:18.410" UserId="2448" Text="I want to cook shrimp in butter. My problem in the past has been that the butter burns if it gets too hot but the shrimp remains fishy if the butter does not get hot enough. Any advice?" />
  <row Id="14706" PostHistoryTypeId="1" PostId="7214" RevisionGUID="be064bd2-c5c6-4464-9766-52e10ae39d7b" CreationDate="2010-09-13T00:47:18.410" UserId="2448" Text="How do I cook shrimp in butter?" />
  <row Id="14707" PostHistoryTypeId="3" PostId="7214" RevisionGUID="be064bd2-c5c6-4464-9766-52e10ae39d7b" CreationDate="2010-09-13T00:47:18.410" UserId="2448" Text="&lt;butter&gt;&lt;shrimp&gt;" />
  <row Id="14708" PostHistoryTypeId="5" PostId="7144" RevisionGUID="d193ea64-0d5e-4b89-9b74-9128a9b7477c" CreationDate="2010-09-13T01:02:33.737" UserId="183" Comment="Typo" Text="Those bugs are probably weevils.  I would take it back to the store and ask for a refund.  If the rice is the only grain with bugs, chances are the larvae were already in the rice.&#xD;&#xA; &#xD;&#xA;The [weevils][1] are about 1/4 inch long and they have a little tube sticking out of their head.  The larvae take about 35 days to emerge from inside the kernels.  A farmer can only control a weevil infestation with chemicals, which would preclude the organic label, and there is just so much frogs and birds can eat.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Rice_weevil" />
  <row Id="14709" PostHistoryTypeId="2" PostId="7215" RevisionGUID="35b6aa32-c628-4894-bd61-4428816dc2c6" CreationDate="2010-09-13T01:26:35.117" UserId="47" Text="Use [clarified butter][1].  It will handle considerably higher temperatures without burning/smoking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/1827/47" />
  <row Id="14714" PostHistoryTypeId="2" PostId="7217" RevisionGUID="8ddbc155-8baf-48bf-9a69-cb6bf197b723" CreationDate="2010-09-13T02:13:10.563" UserId="183" Text="In researching the answer to [a question of why the apples in a pie became mushy](http://cooking.stackexchange.com/q/7173), I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon baking.  When the Winesap apple is baked, does it become mushy like a McIntosh or remain firm like a Granny Smith?  I have never used or even eaten a Winesap, so I was hoping someone had experience with them." />
  <row Id="14715" PostHistoryTypeId="1" PostId="7217" RevisionGUID="8ddbc155-8baf-48bf-9a69-cb6bf197b723" CreationDate="2010-09-13T02:13:10.563" UserId="183" Text="What happens when you bake Winesap apples?" />
  <row Id="14716" PostHistoryTypeId="3" PostId="7217" RevisionGUID="8ddbc155-8baf-48bf-9a69-cb6bf197b723" CreationDate="2010-09-13T02:13:10.563" UserId="183" Text="&lt;baking&gt;&lt;fruit&gt;&lt;pie&gt;&lt;apples&gt;" />
  <row Id="14718" PostHistoryTypeId="2" PostId="7218" RevisionGUID="646f6e6e-05c2-4173-baaa-27275c7ed59a" CreationDate="2010-09-13T02:39:12.213" UserId="1304" Text="A sub shop I liked to go to in college offered two kinds of cheesesteak: the &quot;'regular' cheese steak sub&quot; and the &quot;Filet Mignon steak sub.&quot; The only difference between the two was the cut of meat used, with the filet being both better and more expensive.&#xD;&#xA;&#xD;&#xA;I once went there for lunch with a friend and tried to order the filet sub. My friend stopped me, saying that there was no reason to spend the extra few bucks and that I should just get the regular. I don't remember his exact explanation why anymore, but it had to do with the cheesesteak preparation process, which involves chopping the meat up into very small pieces. I think he said that the breakup of connective tissue negated the advantage of using the filet.&#xD;&#xA;&#xD;&#xA;Was my friend right? If so, why?" />
  <row Id="14719" PostHistoryTypeId="1" PostId="7218" RevisionGUID="646f6e6e-05c2-4173-baaa-27275c7ed59a" CreationDate="2010-09-13T02:39:12.213" UserId="1304" Text="Does chopping steak negate the benefit of using better meat?" />
  <row Id="14720" PostHistoryTypeId="3" PostId="7218" RevisionGUID="646f6e6e-05c2-4173-baaa-27275c7ed59a" CreationDate="2010-09-13T02:39:12.213" UserId="1304" Text="&lt;food-science&gt;&lt;beef&gt;&lt;cheesesteak&gt;" />
  <row Id="14721" PostHistoryTypeId="5" PostId="7156" RevisionGUID="7c9c3152-28d1-45ab-a57b-5ae3bd1bc236" CreationDate="2010-09-13T02:52:19.483" UserId="60" Comment="added 70 characters in body" Text="In &lt;a href=&quot;http://www.amazon.com/gp/product/0375413405?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=0375413405&quot;&gt;Mastering the Art of French Cooking&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=0375413405&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;, Julia Child says it should be made with a full-bodied young red wine. She lists the following options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti.&#xD;&#xA;&#xD;&#xA;I've made it with a Bordeaux and can attest to it being delicious." />
  <row Id="14722" PostHistoryTypeId="2" PostId="7219" RevisionGUID="cb8210e2-37a6-4695-9004-61b2d2f19cc9" CreationDate="2010-09-13T03:14:13.340" UserId="67" Text="If it's a properly done cheese steak, and it's not sliced in the same direction as the grain of the meat, he's probably right.&#xD;&#xA;&#xD;&#xA;It's quite possible that a cheaper cut of meat would have a &quot;beefier&quot; flavor, just because many of the tougher cuts of meat tend to be more flavorful, partially because of the fat content.&#xD;&#xA;&#xD;&#xA;All of that being said, it's really a matter of personal preference.  Some of of the places near me use the equivalent of &quot;steak-ums&quot; and not everyone's a fan of the texture.   If you want to find out if it's worth it for you, get a few friends together, order two subs with the same toppings, one with the upgraded meat, one without, and do a taste test.  (and if you can, get one person to order it and label the packages, then hand off to someone else to portion it out, so it's at least closer to double blind, particularly if they use two different labeling schemes)" />
  <row Id="14724" PostHistoryTypeId="2" PostId="7220" RevisionGUID="43c6a512-67c0-4ece-b164-b5b1fbcbc135" CreationDate="2010-09-13T03:42:51.883" UserId="60" Text="It depends on how moist you like your jerky. A typical jerky loses half of its starting weight in moisture, so 2:1 is the proper ratio. &quot;Low moisture&quot; jerky can actually be 1/3 the starting weight, a 3:1 ratio.&#xD;&#xA;&#xD;&#xA;So 2-3 pounds of beef will make 1 pound of jerky." />
  <row Id="14725" PostHistoryTypeId="2" PostId="7221" RevisionGUID="9b609d52-dcde-4ad5-918a-5b7065f7ac4e" CreationDate="2010-09-13T03:46:55.707" UserId="60" Text="You would use raw corn. You can either grill it on the cob, or use a &lt;a href=&quot;http://www.amazon.com/gp/product/B003HFYZ4C?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B003HFYZ4C&quot;&gt;mesh grill roasting pan&lt;/a&gt;." />
  <row Id="14726" PostHistoryTypeId="10" PostId="301" RevisionGUID="c4b2e009-ba02-4c6a-9367-af119fbd4b0f" CreationDate="2010-09-13T03:52:57.413" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14727" PostHistoryTypeId="2" PostId="7222" RevisionGUID="8422ff77-0332-48c6-8370-23940f1dfd9b" CreationDate="2010-09-13T04:11:28.163" UserId="86" Text="Just recalled a pie I made a few years back that may help you out...&#xD;&#xA;&#xD;&#xA;It was the end of the season, and I didn't have enough fresh apples left for both a pie and sauce. The pork roast in the oven cried out for sauce, but the ice cream in the freezer pleaded for pie... So I cooked up the sauce, and rolled out the dough, lining the bottom of the pie with *dried* apple slices, covering them with sauce and a solid top crust. The dried apples softened as they cooked, and by the time the crust was done I had a thick, intensely-flavored filling. &#xD;&#xA;&#xD;&#xA;So if you have apples to spare, slice and dry a few, then mix those into your next pie. " />
  <row Id="14728" PostHistoryTypeId="2" PostId="7223" RevisionGUID="e994534d-ec9a-489c-8949-3fd4eac01ca1" CreationDate="2010-09-13T05:09:30.607" UserId="2125" Text="If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City.&#xD;&#xA;&#xD;&#xA;I want to know how to make the pork jerky. What makes them so tender and soft. I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat? Maybe they dont' dry it out as much. The jerky is a bit translucent.&#xD;&#xA;&#xD;&#xA;Here are some [images on Google][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tinyurl.com/porkjerky" />
  <row Id="14729" PostHistoryTypeId="1" PostId="7223" RevisionGUID="e994534d-ec9a-489c-8949-3fd4eac01ca1" CreationDate="2010-09-13T05:09:30.607" UserId="2125" Text="Chinese pork jerky, what makes them so tender, what is the recipe?" />
  <row Id="14730" PostHistoryTypeId="3" PostId="7223" RevisionGUID="e994534d-ec9a-489c-8949-3fd4eac01ca1" CreationDate="2010-09-13T05:09:30.607" UserId="2125" Text="&lt;pork&gt;&lt;jerky&gt;" />
  <row Id="14731" PostHistoryTypeId="2" PostId="7224" RevisionGUID="4deb6b62-016f-43dc-9863-418667676692" CreationDate="2010-09-13T05:09:52.557" UserId="108" Text="I'm very new to bread-making in general; don't assume I'm necessarily doing anything right.&#xD;&#xA;&#xD;&#xA;During my last attempt at making quick (baking-powder-based) flatbread, I was attempting to flatten and knead the dough after having let it rest.  What happened was that rather than bending or spreading as one would expect, the dough kept cracking/breaking into pieces here and there.&#xD;&#xA;&#xD;&#xA;I have several questions related to this, feel free to answer any/all of them:&#xD;&#xA;&#xD;&#xA;(a) What mistakes might have been made ahead of this point, in the recipe or the technique of preparing the dough, to cause this?&#xD;&#xA;&#xD;&#xA;(b) On the other hand, what can be done to prevent it from happening in the future?&#xD;&#xA;&#xD;&#xA;(c) Given a hunk of dough with this tendency on the table, what can be done to salvage and/or rectify matters?  This can be in terms of kneading technique, or adding anything to the dough to make it more cohesive." />
  <row Id="14732" PostHistoryTypeId="1" PostId="7224" RevisionGUID="4deb6b62-016f-43dc-9863-418667676692" CreationDate="2010-09-13T05:09:52.557" UserId="108" Text="Why does dough break when kneading, and how to prevent/ameliorate it?" />
  <row Id="14733" PostHistoryTypeId="3" PostId="7224" RevisionGUID="4deb6b62-016f-43dc-9863-418667676692" CreationDate="2010-09-13T05:09:52.557" UserId="108" Text="&lt;bread&gt;&lt;flatbread&gt;&lt;kneading-technique&gt;" />
  <row Id="14734" PostHistoryTypeId="2" PostId="7225" RevisionGUID="50c8b17b-3d0c-40b5-8850-806f4af770d9" CreationDate="2010-09-13T05:24:25.267" UserId="1393" Text="It sounds like it didn't have enough liquid in it. Assuming we are talking about a normal wheat-flour bread dough, I can't think of anything else that would lead to cracking and breaking. Properly hydrated bread dough should be quite moist and elastic, and the only way you can &quot;break&quot; it is to stretch it hard and fast with a pulling motion.&#xD;&#xA;&#xD;&#xA;Fixing this situation is hard. You can try to knead more water into it, but it has a tendency to just slip off the surface. Try spreading it out as thin as possible, spraying or rubbing on a little water, folding and kneading and repeating the process." />
  <row Id="14735" PostHistoryTypeId="2" PostId="7226" RevisionGUID="d01de350-11c0-4669-b610-d45ebf17c1f1" CreationDate="2010-09-13T05:33:32.193" UserId="60" Text="I was able to find a few options just by [searching amazon](http://amzn.to/arKO9N).&#xD;&#xA;&#xD;&#xA;* [Kids Can Cook: Vegetarian Recipes](http://amzn.to/cY556K) is highly rated and has recommendations there.&#xD;&#xA;* [Vegetarian Kids' Cookbook](http://amzn.to/bEs8kE) is a soon to be released (Oct. 16, 2010) cookbook that seems promising.&#xD;&#xA;&#xD;&#xA;I don't have kids, nor am I a vegetarian, so I can't exactly attest to the quality of these. At least you have an answer now though. :)" />
  <row Id="14736" PostHistoryTypeId="16" PostId="7226" RevisionGUID="d01de350-11c0-4669-b610-d45ebf17c1f1" CreationDate="2010-09-13T05:33:32.193" UserId="-1" />
  <row Id="14737" PostHistoryTypeId="5" PostId="7223" RevisionGUID="d07f5848-72d1-451a-b1b1-9c36fcf42da8" CreationDate="2010-09-13T05:36:23.620" UserId="2125" Comment="clarified" Text="If you've ever had Chinese beef or pork jerky, you'll know why I'm asking this question. If you have a Chinatown in your city, I'm sure you'll be able to find a market that sells them in vacuum sealed plastic packages. If you're lucky enough to have an actual beef/pork jerky store that's even better! We have one in the Chinatown in New York City.&#xD;&#xA;&#xD;&#xA;I want to know how to make the pork jerky. What makes them so tender and soft. I've never had any other kind of jerky that has this texture. Most jerky is very chewy. Maybe it's due the high fat content of the meat? Maybe they dont' dry it out as much.&#xD;&#xA;&#xD;&#xA;Here are some [images on Google][1]. It's probably hard to tell from the photos but the jerky is a bit translucent.  I wonder if it they grind up pork and fat together.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tinyurl.com/porkjerky" />
  <row Id="14738" PostHistoryTypeId="2" PostId="7227" RevisionGUID="0c22771d-17ef-4069-a59d-03d8e2aced05" CreationDate="2010-09-13T05:47:21.483" UserId="2461" Text="I've been using wood chips in my BBQ (adding them to the coal) and I enjoy the flavor they add but I have a tough time cooking with them because:&#xD;&#xA;&#xD;&#xA; - They cause flare ups&#xD;&#xA; - I have to close the lid to smoke the meat&#xD;&#xA; - Opening the lid would let out the smoke yet handling flare ups isn't possible without access to the food &#xD;&#xA;&#xD;&#xA;Of course, I've tried soaking the wood chips in water hours before using them and the only thing that buys me is a slight delay before the flare ups begin. Maybe 5 or 10 minutes, tops.  Then, as soon as the wood ignites, I get fires burning the food.&#xD;&#xA;&#xD;&#xA;What are some ways to handle flare ups when BBQing with wood chips?" />
  <row Id="14739" PostHistoryTypeId="1" PostId="7227" RevisionGUID="0c22771d-17ef-4069-a59d-03d8e2aced05" CreationDate="2010-09-13T05:47:21.483" UserId="2461" Text="How do you handle the fires caused by adding wood chips to coal?" />
  <row Id="14740" PostHistoryTypeId="3" PostId="7227" RevisionGUID="0c22771d-17ef-4069-a59d-03d8e2aced05" CreationDate="2010-09-13T05:47:21.483" UserId="2461" Text="&lt;bbq&gt;&lt;smoking&gt;" />
  <row Id="14741" PostHistoryTypeId="2" PostId="7228" RevisionGUID="7535e2b7-38fd-4337-88c8-8d98b7d2ff6b" CreationDate="2010-09-13T06:06:07.670" UserId="60" Text="Once your grill is heated up move the coals, and the wood chips to one half of your grill leaving the other side without any direct heat. When a flareup is encountered while grilling, simply move the food out of the flames to the &quot;cold&quot; side of the grill until it is under control.&#xD;&#xA;&#xD;&#xA;If you desire not having to deal with the flareups at all, simply add the wood chips to only one half of the grill, and cook on the other half (over coals). You'll get the wood smoke you desire, without the flareups." />
  <row Id="14742" PostHistoryTypeId="2" PostId="7229" RevisionGUID="fabbd573-7b56-48de-ab67-c4b59d93465c" CreationDate="2010-09-13T06:13:36.023" UserId="86" Text="Don't bother soaking them. Dried hardwood doesn't readily soak up water, so for this to work you'll have to either soak for a rather long time or start with green wood... but if you're using green wood then you don't *need* to soak it. &#xD;&#xA;&#xD;&#xA;For good, consistent smoke, you want to control heat and airflow: [as hobodave notes][1], you can control heat by simply moving the chips away from the coals. If the design of your BBQ allows, you can do as he suggests (horizontal separation); otherwise, try placing the chips in a pan *above* the coals. &#xD;&#xA;&#xD;&#xA;For airflow, you can adjust the vents on your BBQ - if you're getting flair-ups with the lid on, chances are you're letting too much air through. You can also limit airflow to the chips themselves by wrapping them in a packet fashioned from sturdy aluminum foil with holes punched in it (but you'll still want to separate them from the coals, or you'll just burn through the foil and be back where you started). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7227/how-do-you-handle-the-fires-caused-by-adding-wood-chips-to-coal/7228#7228" />
  <row Id="14743" PostHistoryTypeId="4" PostId="7223" RevisionGUID="bce944e1-ad6b-4dbc-8187-bc34bca27410" CreationDate="2010-09-13T12:41:29.673" UserId="1259" Comment="removed recipe request from title" Text="Chinese pork jerky, what makes them so tender, how do you make it?" />
  <row Id="14744" PostHistoryTypeId="2" PostId="7230" RevisionGUID="5738f702-bc0e-4c3f-a446-f0a97a09f322" CreationDate="2010-09-13T12:58:34.813" UserId="1259" Text="I think this is purely a matter of taste. Different cuts of meat do have different flavors and textures. Filet generally has very little fat or connective tissue in it, so it's very tender but loses some of the beefier flavors that you'll find in other cuts. A strip steak has a lot of fat around the outside and picks up more flavor. Short ribs are a very tough piece of meat that need to be cooked for long enough to break down the connective tissue running through the meat so that they are soft enough to eat (why they're usually braised), but are very flavorful. &#xD;&#xA;&#xD;&#xA;So the question is two fold, what texture do you want and how do you like your flavor. I would think that for a Philly Cheese Steak, it would make little difference as the thin slicing makes both meats tender, and the cheaper meat may actually have a stronger flavor. However, for a steak sandwich, with large chunks of meat, the filet may be easier to eat as you can more easily bite through the meat. On the other hand, you're masking the flavor of the meat with the rest of the sandwich, so you might want a beefier flavor. &#xD;&#xA;&#xD;&#xA;Cooking method will also have some effect on this. If the steak is cooked well done, then I think the cheaper piece of meat is ok. Filet or other nicer steaks  lose a lot of their flavor and nice texture when cooked well done. Cheaper meat is sliced thin and cooked well done to break down any connective tissue quickly and make a more tender piece of meat. If the meat comes out pink though, this really shouldn't make much difference.&#xD;&#xA;&#xD;&#xA;Additionally, as food is fairly subjective, some people do or don't like the different flavors and textures. One cut may be too beefy or too grisly or vice versa. If you think it tastes better, who cares what your friends think! " />
  <row Id="14745" PostHistoryTypeId="2" PostId="7231" RevisionGUID="cf2c8073-f721-40e5-b3a9-98e07116c16f" CreationDate="2010-09-13T13:09:14.193" UserId="1686" Text="This is a sister to [this question][1].&#xD;&#xA;&#xD;&#xA;I need a method or a trick to measure (or guess) how saline is my food using normal tools or substances available on the super-market&#xD;&#xA;&#xD;&#xA;Any help?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7130/how-to-measure-food-acidity" />
  <row Id="14746" PostHistoryTypeId="1" PostId="7231" RevisionGUID="cf2c8073-f721-40e5-b3a9-98e07116c16f" CreationDate="2010-09-13T13:09:14.193" UserId="1686" Text="How to know how salty is my soup without tasting?" />
  <row Id="14747" PostHistoryTypeId="3" PostId="7231" RevisionGUID="cf2c8073-f721-40e5-b3a9-98e07116c16f" CreationDate="2010-09-13T13:09:14.193" UserId="1686" Text="&lt;salt&gt;&lt;measurements&gt;" />
  <row Id="14748" PostHistoryTypeId="2" PostId="7232" RevisionGUID="68170f23-2b46-4410-a02d-0c1e6c47b62d" CreationDate="2010-09-13T13:28:46.663" UserId="67" Text="The normal test for salinity (using a hydrometer, which you're not going to find in a supermarket) won't work, because you have a mixture that's more than just water and salt -- soup will have lots of other things in the water (sugars, gelatin) so you can't take a single measurement and determine salinity from it.  You can get one from a pet store -- they're used for maintaining salt water fish tanks.&#xD;&#xA;&#xD;&#xA;The other common test is to measure how well the sample conducts electricity ... I don't think this test would be affected by other compounds, but it's going to measure total salts, not necessarily the sodium level.&#xD;&#xA;&#xD;&#xA;If you want just the sodium level, you're going to have to stick with chromography, which ... you're not going to find in a super market, and likely much more expensive than what you're looking for.  (and as they use salt slides, I don't know know that might affect the tests)" />
  <row Id="14749" PostHistoryTypeId="5" PostId="7219" RevisionGUID="7fc29593-3bc1-4dd1-86a3-8d55c3ce6b8d" CreationDate="2010-09-13T13:48:55.163" UserId="67" Comment="added update" Text="If it's a properly done cheese steak, and it's not sliced in the same direction as the grain of the meat, he's probably right.&#xD;&#xA;&#xD;&#xA;It's quite possible that a cheaper cut of meat would have a &quot;beefier&quot; flavor, just because many of the tougher cuts of meat tend to be more flavorful, partially because of the fat content.&#xD;&#xA;&#xD;&#xA;All of that being said, it's really a matter of personal preference.  Some of of the places near me use the equivalent of &quot;steak-ums&quot; and not everyone's a fan of the texture.   If you want to find out if it's worth it for you, get a few friends together, order two subs with the same toppings, one with the upgraded meat, one without, and do a taste test.  (and if you can, get one person to order it and label the packages, then hand off to someone else to portion it out, so it's at least closer to double blind, particularly if they use two different labeling schemes)&#xD;&#xA;&#xD;&#xA;**update** : Unlike chicken, beef doesn't have the obvious distinctions between light &amp; dark meat; the normal rule is that the further from the hoof and horn it is, the less that muscle group has worked, and thus the more tender it is ... but as with chicken meat, it's the working muscles that tend to be more flavorful (although tougher cuts).  And as with chicken, it's the fattier meat that has more flavor.&#xD;&#xA;&#xD;&#xA;Some cuts of beef have the grain run in one direction -- because of this, we can cut the meat across the grain, which tenderizes it.  It can be done before cooking, as with philly cheesesteaks, or afterwards, as is done with fajitas.  Common cuts used for this sort of treatment are flank steak and skirt steak, which may be difficult to find in all grocery stores as so much seems to be diverted for restaurants.&#xD;&#xA;&#xD;&#xA;Besides cutting, other aspects of processing (eg, aging) can affect how 'beefy' the meat is." />
  <row Id="14750" PostHistoryTypeId="2" PostId="7233" RevisionGUID="cc2ff0f7-02f6-4677-a976-91270ce5b9da" CreationDate="2010-09-13T14:07:01.680" UserId="1148" Text="In Canada, we have&#xD;&#xA;&#xD;&#xA; - Half and Half (10%)&#xD;&#xA; - Table Cream (18%)&#xD;&#xA; - Whipping Cream (35%)&#xD;&#xA;&#xD;&#xA;There's also a &quot;Light&quot; cream at about 6%, but that's a newer product.&#xD;&#xA;&#xD;&#xA;So I've always taken Half and Half to be &quot;Half cream&quot;, Table to be single (roughly 2 x 10%) and Whipping to be double (roughly 2 x 18%)" />
  <row Id="14751" PostHistoryTypeId="6" PostId="7218" RevisionGUID="229d8a7d-22fc-4bc2-92ef-f8ef62d99980" CreationDate="2010-09-13T14:08:11.367" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;beef&gt;&lt;steak&gt;" />
  <row Id="14752" PostHistoryTypeId="2" PostId="7234" RevisionGUID="808f929a-9493-4624-9393-6863efadd470" CreationDate="2010-09-13T14:09:53.023" UserId="1148" Text="I usually pre-cook the apples in a saucepan, and then assemble the pie.&#xD;&#xA;Then I can cook the crust at ridiculously high temperatures to do the crust in about 10-15 minutes, which doesn't allow enough time for the apples to continue cooking." />
  <row Id="14753" PostHistoryTypeId="6" PostId="7130" RevisionGUID="80227f03-bf1b-4e0e-a68a-5830170a19cc" CreationDate="2010-09-13T14:10:52.693" UserId="41" Comment="edited tags" Text="&lt;measurements&gt;&lt;acidity&gt;" />
  <row Id="14754" PostHistoryTypeId="6" PostId="7231" RevisionGUID="ec00b7f4-d08c-4806-92c7-31d820b174e6" CreationDate="2010-09-13T14:11:00.820" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;measurements&gt;&lt;soup&gt;" />
  <row Id="14755" PostHistoryTypeId="2" PostId="7235" RevisionGUID="ebcfc5b2-ef4e-49c3-887a-7d301bbd75ac" CreationDate="2010-09-13T14:12:28.490" UserId="1393" Text="Here's something useful to know. A good typical salt level for most savory foods is in the neighborhood of 1% by weight. So if you know how much your dish weighs in grams, then add 1% of that in salt and you should be very close to a good result. Adjust down if you are using any ingredients that are already salty, like capers. Adjust up if after the first few times you try this, it is a little light for you. You will also learn how much your salt weights by volume so soon you can just use a measuring spoon or a pinch instead of weighing the salt." />
  <row Id="14756" PostHistoryTypeId="6" PostId="7223" RevisionGUID="862a9a8b-bd5a-4c6a-9fc4-8b541211b7ab" CreationDate="2010-09-13T14:16:42.583" UserId="41" Comment="edited tags" Text="&lt;pork&gt;&lt;asian-cuisine&gt;&lt;jerky&gt;" />
  <row Id="14757" PostHistoryTypeId="6" PostId="7223" RevisionGUID="b1a1ac14-6cba-4f77-82c9-1fa0477e6d0b" CreationDate="2010-09-13T14:16:50.057" UserId="41" Comment="edited tags" Text="&lt;pork&gt;&lt;asian-cuisine&gt;&lt;chinese-cuisine&gt;&lt;jerky&gt;" />
  <row Id="14758" PostHistoryTypeId="6" PostId="7140" RevisionGUID="17a5ce2b-0ef4-4a30-b96e-062d928de305" CreationDate="2010-09-13T14:17:20.367" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;translation&gt;" />
  <row Id="14759" PostHistoryTypeId="6" PostId="7135" RevisionGUID="e09bb5c9-d549-4e1b-aaaf-7271f011ea85" CreationDate="2010-09-13T14:18:02.083" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;vegetarian&gt;&lt;cookbook&gt;&lt;children&gt;" />
  <row Id="14760" PostHistoryTypeId="6" PostId="7224" RevisionGUID="dd2172fc-4abb-46f3-8885-ade6059409e9" CreationDate="2010-09-13T14:20:36.513" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;dough&gt;&lt;flatbread&gt;&lt;kneading&gt;" />
  <row Id="14761" PostHistoryTypeId="6" PostId="7183" RevisionGUID="8de00d60-5863-4dca-8f7c-8c8ae46d129a" CreationDate="2010-09-13T14:21:24.190" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;jerky&gt;" />
  <row Id="14762" PostHistoryTypeId="6" PostId="4385" RevisionGUID="b3a187ea-7de3-4807-972f-df9bb095fdf6" CreationDate="2010-09-13T14:23:15.937" UserId="41" Comment="edited tags" Text="&lt;potatoes&gt;&lt;tomatoes&gt;&lt;deep-frying&gt;&lt;french-fries&gt;" />
  <row Id="14763" PostHistoryTypeId="6" PostId="4002" RevisionGUID="940d81af-b231-4397-b959-4c84b8720fb9" CreationDate="2010-09-13T14:24:06.137" UserId="41" Comment="edited tags" Text="&lt;presentation&gt;&lt;coloring&gt;" />
  <row Id="14764" PostHistoryTypeId="6" PostId="3745" RevisionGUID="0d135e20-e7b7-430f-b180-73f5854dcc08" CreationDate="2010-09-13T14:25:26.183" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;olive&gt;" />
  <row Id="14765" PostHistoryTypeId="2" PostId="7236" RevisionGUID="f93b2796-644f-4b52-aded-8a270f4f3ee4" CreationDate="2010-09-13T14:41:54.460" UserId="2467" Text="I remember that in my biology class in high school the teacher told showed us a puffed up can of pineapples which he claimed had botulism in it.  &#xD;&#xA;&#xD;&#xA;Is that remotely true? and if so, can I tell if my canned ketchup has botulism in it through the same &quot;method&quot;? and if so how long might that take? " />
  <row Id="14766" PostHistoryTypeId="1" PostId="7236" RevisionGUID="f93b2796-644f-4b52-aded-8a270f4f3ee4" CreationDate="2010-09-13T14:41:54.460" UserId="2467" Text="Will botulism growing in my home-canned vegetables pop the lid?" />
  <row Id="14767" PostHistoryTypeId="3" PostId="7236" RevisionGUID="f93b2796-644f-4b52-aded-8a270f4f3ee4" CreationDate="2010-09-13T14:41:54.460" UserId="2467" Text="&lt;food-safety&gt;&lt;canning&gt;" />
  <row Id="14768" PostHistoryTypeId="2" PostId="7237" RevisionGUID="3d82bbb3-72b9-45ae-bbee-33f1b1946e31" CreationDate="2010-09-13T14:47:27.860" UserId="2129" Text="I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK?&#xD;&#xA;&#xD;&#xA;I've heard some people saying that golden syrup is comparable, but when using it in cooking (particularly baking) it always seems to give a sticky / stodgy texture that I don't think is meant to be there?&#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="14769" PostHistoryTypeId="1" PostId="7237" RevisionGUID="3d82bbb3-72b9-45ae-bbee-33f1b1946e31" CreationDate="2010-09-13T14:47:27.860" UserId="2129" Text="UK alternative to corn syrup?" />
  <row Id="14770" PostHistoryTypeId="3" PostId="7237" RevisionGUID="3d82bbb3-72b9-45ae-bbee-33f1b1946e31" CreationDate="2010-09-13T14:47:27.860" UserId="2129" Text="&lt;baking&gt;&lt;ingredients&gt;&lt;syrup&gt;" />
  <row Id="14771" PostHistoryTypeId="2" PostId="7238" RevisionGUID="02149bc9-6c83-4c32-89d6-f5720e5437c5" CreationDate="2010-09-13T14:48:41.643" UserId="2467" Text="I don't have a pressure canner either, so whatever I have that's not safe to can, I freeze in http://www.canningpantry.com/freezer-jars-quart.html .  (which I got on sale for less than three bucks for three last month) " />
  <row Id="14772" PostHistoryTypeId="6" PostId="7237" RevisionGUID="5f804953-ea63-42ec-9433-f23d569ec813" CreationDate="2010-09-13T14:53:51.860" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;syrup&gt;" />
  <row Id="14773" PostHistoryTypeId="2" PostId="7239" RevisionGUID="57ed2568-0dcf-4f36-a070-666b9498b13a" CreationDate="2010-09-13T15:29:05.440" UserId="1184" Text="I am making sauerkraut, and don't have a handy kitchen scale. What is the approximate volume of 1 lb of cabbage?  Also, any advice on saurkraut making would be appreciated. This is my second batch. The first one turned out very good, but I had to throw away that last of what was in the crock as it had mold on top.  I am using a Harsch Crock.  " />
  <row Id="14774" PostHistoryTypeId="1" PostId="7239" RevisionGUID="57ed2568-0dcf-4f36-a070-666b9498b13a" CreationDate="2010-09-13T15:29:05.440" UserId="1184" Text="cabbage - volume to weight conversion?" />
  <row Id="14775" PostHistoryTypeId="3" PostId="7239" RevisionGUID="57ed2568-0dcf-4f36-a070-666b9498b13a" CreationDate="2010-09-13T15:29:05.440" UserId="1184" Text="&lt;cabbage&gt;&lt;crock&gt;" />
  <row Id="14776" PostHistoryTypeId="2" PostId="7240" RevisionGUID="ef6c93b5-eecc-48be-8caf-eb870d06874b" CreationDate="2010-09-13T15:31:22.427" UserId="364" Text="One reason botulism is so scary is that you can's see, smell, or taste the bacteria growing in there. The only way to know for sure if botulism is growing in food is to have it tested by a laboratory. &#xD;&#xA;&#xD;&#xA;Fortunately, though, you can see its evidence. &#xD;&#xA;&#xD;&#xA;Yes, a puffed-up can or a jar w/ the lid popped up means something's growing in there. Discard the material; do not consume it. &#xD;&#xA;&#xD;&#xA;**Discard a metal can if** there's any visible opening, no matter how small, if the ends are bulging, if the seam doesn't look intact, or if there's a leak.&#xD;&#xA;&#xD;&#xA;**Discard a jar if** the jar appears cracked at all, if the pop-top doesn't pop when opened (meaning there's no longer a vacuum inside), or if the seal appears damaged.&#xD;&#xA;&#xD;&#xA;As for how long it takes for a problem to arise, I'm not sure; I've had the same question.&#xD;&#xA;" />
  <row Id="14777" PostHistoryTypeId="2" PostId="7241" RevisionGUID="ba858170-252c-4de5-847e-631ef480625c" CreationDate="2010-09-13T15:32:55.683" UserId="2439" Text="I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it?&#xD;&#xA;&#xD;&#xA;I have always done it.  That is the way it was taught to me my my mother, but why?&#xD;&#xA;&#xD;&#xA;The inside is the part that wants to rot, the out side is the protective coating (or so it seems).  Why do we need to remove it to can the peach?" />
  <row Id="14778" PostHistoryTypeId="1" PostId="7241" RevisionGUID="ba858170-252c-4de5-847e-631ef480625c" CreationDate="2010-09-13T15:32:55.683" UserId="2439" Text="Why do you need to peel peaches to can them?" />
  <row Id="14779" PostHistoryTypeId="3" PostId="7241" RevisionGUID="ba858170-252c-4de5-847e-631ef480625c" CreationDate="2010-09-13T15:32:55.683" UserId="2439" Text="&lt;canning&gt;&lt;peaches&gt;" />
  <row Id="14780" PostHistoryTypeId="2" PostId="7242" RevisionGUID="cb58b764-8a40-40ff-a385-67bed7e1af70" CreationDate="2010-09-13T15:38:03.407" UserId="60" Text="It can. _C. botulinum_ (botulism is the disease you get from this bacteria) and other bacteria produce gas that will cause a can to bulge, given enough time. The pineapples he showed you either had a severe _C. boulinum_ colony growing inside or some other nasty bacteria.&#xD;&#xA;&#xD;&#xA;Regarding your ketchup, if your can is distended in any way, throw it out. However, the fact that it is not showing outward signs of infection does not mean that it's safe. You could still have unwanted visitors that just haven't produced enough gas to distend the can. How long is variable, it depends on the conditions inside the can. Under &quot;ideal&quot; conditions _C. botulinum_ can double in population every few minutes." />
  <row Id="14781" PostHistoryTypeId="5" PostId="7235" RevisionGUID="4dfe4199-0cff-4c3b-bf61-0111b9a5b8b5" CreationDate="2010-09-13T15:39:41.280" UserId="1393" Comment="typo" Text="Here's something useful to know. A good typical salt level for most savory foods is in the neighborhood of 1% by weight. So if you know how much your dish weighs in grams, then add 1% of that in salt and you should be very close to a good result. Adjust down if you are using any ingredients that are already salty, like capers. Adjust up if after the first few times you try this, it is a little light for you. You will also learn how much your salt weighs by volume so soon you can just use a measuring spoon or a pinch instead of weighing the salt." />
  <row Id="14782" PostHistoryTypeId="2" PostId="7243" RevisionGUID="fe523bc5-d00c-4d77-a8d6-fbb1f91acccf" CreationDate="2010-09-13T15:53:53.940" UserId="2001" Text="My opinion- I haven't done rigorous testing: &#xD;&#xA;&#xD;&#xA;Canning softens the interior of the peach but when I have (in my laziness) left the skins on they stay tough and quite unpleasant tasting.&#xD;&#xA;&#xD;&#xA;I doubt it has any effect on the longevity of the product but it would make it a little less pleasant and versatile." />
  <row Id="14783" PostHistoryTypeId="4" PostId="7106" RevisionGUID="ef7afbd6-01db-4a91-857e-f39413e2edb9" CreationDate="2010-09-13T15:55:31.217" UserId="177" Comment="edited title" Text="Is there a safe way to remove items that have fallen into a Garbage Disposal?" />
  <row Id="14784" PostHistoryTypeId="4" PostId="6957" RevisionGUID="7071c30d-2115-4b5b-8291-dc26cb2c1b09" CreationDate="2010-09-13T15:56:24.587" UserId="177" Comment="edited title" Text="What are the differences between a Slow Cooker and a Crock Pot?" />
  <row Id="14785" PostHistoryTypeId="4" PostId="6952" RevisionGUID="b38def14-bc33-4851-a875-9de7005fc02c" CreationDate="2010-09-13T15:57:16.660" UserId="177" Comment="edited title" Text="Is it possible to substitute Wax Paper for Parchment Paper during baking?" />
  <row Id="14786" PostHistoryTypeId="5" PostId="7241" RevisionGUID="d5ee11c1-0a8d-4660-b316-0f38a5a52559" CreationDate="2010-09-13T15:58:12.897" UserId="2439" Comment="edited body" Text="I am going to be canning a bunch of peaches tonight, and I know that you have to peel them first (and I know how to do it easy), but I got to wondering, why do I have to do it?&#xD;&#xA;&#xD;&#xA;I have always done it.  That is the way it was taught to me by my mother, but why?&#xD;&#xA;&#xD;&#xA;The inside is the part that wants to rot, the out side is the protective coating (or so it seems).  Why do we need to remove it to can the peach?" />
  <row Id="14787" PostHistoryTypeId="2" PostId="7244" RevisionGUID="192c2754-b770-42b0-ba33-cfde750cd426" CreationDate="2010-09-13T15:58:30.880" UserId="611" Text="As far as I understand the basic chemistry, golden syrup should do well for you.&#xD;&#xA;&#xD;&#xA;A different option is to dissolve a lot of sugar in some hot water and then to slowly reduce it to the right consistency, which should be more or less identical to corn syrup.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14788" PostHistoryTypeId="2" PostId="7245" RevisionGUID="eae054f1-b7c5-47d1-af7d-e21a14705b2f" CreationDate="2010-09-13T15:58:33.007" UserId="1816" Text="As far as I understand, frozen pizzas sold at the grocery store are par-baked and then frozen, to be fully baked when they are put into your oven at home.&#xD;&#xA;&#xD;&#xA;I noticed that some of these pizzas describe themselves as having a &quot;rising crust.&quot;  Those crusts get quite tall, an inch or an inch and a half (probably about 3-5 cm).  My homemade thin crust pizza is maybe half that height.&#xD;&#xA;&#xD;&#xA;Yet these crusts have much more in common with a thin crust pizza than a Chicago style, or the not-too-tasty bread-y imitation of Chicago-style that passes in most Chicago-style recipes and at some chain restaurants.&#xD;&#xA;&#xD;&#xA;How do these pizzas work?  I have trouble seeing how they could rise after par-baking, so are they not par-baked?  How could I duplicate this crust from scratch?" />
  <row Id="14789" PostHistoryTypeId="1" PostId="7245" RevisionGUID="eae054f1-b7c5-47d1-af7d-e21a14705b2f" CreationDate="2010-09-13T15:58:33.007" UserId="1816" Text="How Does a Grocery Store &quot;Self-Rising  Crust&quot; Work" />
  <row Id="14790" PostHistoryTypeId="3" PostId="7245" RevisionGUID="eae054f1-b7c5-47d1-af7d-e21a14705b2f" CreationDate="2010-09-13T15:58:33.007" UserId="1816" Text="&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="14791" PostHistoryTypeId="4" PostId="6789" RevisionGUID="1f5606bd-74db-4a37-97b2-8a436d6b5b09" CreationDate="2010-09-13T16:00:08.090" UserId="177" Comment="edited title" Text="When used for measuring ingredients in cooking what is the difference between a &quot;dry ounce&quot; and a &quot;liquid ounce&quot;?" />
  <row Id="14792" PostHistoryTypeId="4" PostId="6389" RevisionGUID="7b95bd08-6c07-4393-bb75-03cc903a62e5" CreationDate="2010-09-13T16:01:11.177" UserId="177" Comment="edited title" Text="Is there a way to ferment mustard seeds for homemade mustard?" />
  <row Id="14793" PostHistoryTypeId="4" PostId="6388" RevisionGUID="9c5dab90-71c9-40b8-8bbc-743bcd190eb0" CreationDate="2010-09-13T16:02:21.533" UserId="177" Comment="edited title" Text="I would like to make homemade Ketchup, how do I prepare the tomato?" />
  <row Id="14794" PostHistoryTypeId="4" PostId="6031" RevisionGUID="67d4d10d-39d0-4f36-9da2-f427b2197024" CreationDate="2010-09-13T16:03:24.200" UserId="177" Comment="edited title" Text="Is there a way to prevent my Fruit Pie from getting runny?" />
  <row Id="14795" PostHistoryTypeId="4" PostId="5356" RevisionGUID="33ab409c-a91d-4bed-b163-d11bb55a8f2a" CreationDate="2010-09-13T16:05:05.180" UserId="177" Comment="edited title" Text=" A recipe calls for Brown Ale, I didn't want to use beer, are there any substitutions?" />
  <row Id="14796" PostHistoryTypeId="4" PostId="6204" RevisionGUID="ce8e8b1c-94b3-4b11-bd09-993504fa7f93" CreationDate="2010-09-13T16:05:48.500" UserId="177" Comment="edited title" Text="Is there a technique to making Caramel in a Microwave oven?" />
  <row Id="14797" PostHistoryTypeId="4" PostId="5301" RevisionGUID="aa9bc300-9008-470d-a2f7-692e7c45021e" CreationDate="2010-09-13T16:06:41.120" UserId="177" Comment="edited title" Text="What do you look for to make sure that Conch is fresh?" />
  <row Id="14798" PostHistoryTypeId="5" PostId="5212" RevisionGUID="b55294ea-64e6-4a7c-bb23-301db537b2d7" CreationDate="2010-09-13T16:09:17.437" UserId="177" Comment="added 86 characters in body; edited title" Text="It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's going bad?" />
  <row Id="14799" PostHistoryTypeId="4" PostId="5212" RevisionGUID="b55294ea-64e6-4a7c-bb23-301db537b2d7" CreationDate="2010-09-13T16:09:17.437" UserId="177" Comment="added 86 characters in body; edited title" Text="If Soy Milk gets congealed at the bottom, is this a sign that it's going bad?" />
  <row Id="14800" PostHistoryTypeId="4" PostId="4984" RevisionGUID="44dc4439-44d7-410e-a1e1-322699a28c1c" CreationDate="2010-09-13T16:10:06.153" UserId="177" Comment="edited tags; edited title" Text="Can you freeze cheese and still keep the flavor when you defrost it?" />
  <row Id="14801" PostHistoryTypeId="6" PostId="4984" RevisionGUID="44dc4439-44d7-410e-a1e1-322699a28c1c" CreationDate="2010-09-13T16:10:06.153" UserId="177" Comment="edited tags; edited title" Text="&lt;freezing&gt;&lt;cheese&gt;" />
  <row Id="14802" PostHistoryTypeId="2" PostId="7246" RevisionGUID="14d354fc-eac4-4b82-a09c-11dc2aa9c25c" CreationDate="2010-09-13T16:11:34.250" UserId="197" Text="You can buy microwave plate warmers - you stack the plates with them layered between and nuke them for a couple of minutes. " />
  <row Id="14803" PostHistoryTypeId="4" PostId="4758" RevisionGUID="f9a9ce36-1af1-411c-8a82-1e4192df695c" CreationDate="2010-09-13T16:16:29.107" UserId="177" Comment="edited title" Text="How can I get breaded chicken to stop from sticking to the frying pan?" />
  <row Id="14804" PostHistoryTypeId="5" PostId="4568" RevisionGUID="7e9d813a-29d1-459c-a86c-117422cedc74" CreationDate="2010-09-13T16:19:21.817" UserId="177" Comment="added 90 characters in body; edited title" Text="Are there different physical methods that can be recommended for tenderizing a steak?  I'm not thinking about sauces ect. but rather any other tools that can be used?" />
  <row Id="14805" PostHistoryTypeId="4" PostId="4568" RevisionGUID="7e9d813a-29d1-459c-a86c-117422cedc74" CreationDate="2010-09-13T16:19:21.817" UserId="177" Comment="added 90 characters in body; edited title" Text="What are other techniques used to tenderize steaks apart from using a Meat Mallet?" />
  <row Id="14806" PostHistoryTypeId="4" PostId="4567" RevisionGUID="a189d269-2cb3-4606-8860-227de7062334" CreationDate="2010-09-13T16:20:56.153" UserId="177" Comment="edited title" Text="Is it possible to store Homemade pie crusts - if so what methods are there?" />
  <row Id="14807" PostHistoryTypeId="4" PostId="4233" RevisionGUID="7fe902cc-63a7-4048-b5f0-bccd3ee471ae" CreationDate="2010-09-13T16:21:59.800" UserId="177" Comment="edited title" Text="Why would you Parboil Some Vegetables Before Stir-Frying them?" />
  <row Id="14808" PostHistoryTypeId="4" PostId="6786" RevisionGUID="76242583-b796-41cb-a484-249fae639151" CreationDate="2010-09-13T16:27:28.057" UserId="177" Comment="edited title" Text="Can I cook couscous for a  chicken dish in my crock pot at the same time as the chicken?" />
  <row Id="14809" PostHistoryTypeId="5" PostId="4094" RevisionGUID="eec636b5-2963-4664-a521-86cd1d0b1502" CreationDate="2010-09-13T16:33:41.400" UserId="177" Comment="deleted 21 characters in body; edited tags; edited title" Text="There are numerous chicken stock based soups that also have milk as an ingredient  and the milk always seems to curdle - how can I prevent this?" />
  <row Id="14810" PostHistoryTypeId="4" PostId="4094" RevisionGUID="eec636b5-2963-4664-a521-86cd1d0b1502" CreationDate="2010-09-13T16:33:41.400" UserId="177" Comment="deleted 21 characters in body; edited tags; edited title" Text="If I'm using milk as an ingredient in soup, how can I prevent it from curdling?" />
  <row Id="14811" PostHistoryTypeId="6" PostId="4094" RevisionGUID="eec636b5-2963-4664-a521-86cd1d0b1502" CreationDate="2010-09-13T16:33:41.400" UserId="177" Comment="deleted 21 characters in body; edited tags; edited title" Text="&lt;please-remove-this-tag&gt;&lt;milk&gt;" />
  <row Id="14812" PostHistoryTypeId="2" PostId="7247" RevisionGUID="a1b8642d-b24c-425b-bd90-8e16997db4f9" CreationDate="2010-09-13T16:35:47.350" UserId="1393" Text="My guess is that they use a [chemical leavening][1] that doesn't activate until a particular temperature, and they parbake to under that temperature. You could experiment with using a mixture of yeast and chemical leavening to get that result. Please let us know if you have any success.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Leavening_agent#Chemical_leaveners" />
  <row Id="14813" PostHistoryTypeId="5" PostId="3760" RevisionGUID="0c34f4c4-7316-4b2b-916c-c7e7d261b13d" CreationDate="2010-09-13T16:36:01.800" UserId="177" Comment="added 132 characters in body; edited title" Text="What are the differences between the grading systems used for Maple Syrup.  The Canadians use a system and the US uses a different system, how do they differ from each other?" />
  <row Id="14814" PostHistoryTypeId="4" PostId="3760" RevisionGUID="0c34f4c4-7316-4b2b-916c-c7e7d261b13d" CreationDate="2010-09-13T16:36:01.800" UserId="177" Comment="added 132 characters in body; edited title" Text="What are the differences between the Grades of Maple Syrup?" />
  <row Id="14815" PostHistoryTypeId="5" PostId="5591" RevisionGUID="a0803777-6e68-4937-90aa-f89219c8dca7" CreationDate="2010-09-13T16:38:24.400" UserId="177" Comment="added 89 characters in body" Text="I wanted to freeze some leftover wine, about half a bottle, to use for cooking at a later date, will it keep - any special ways to freeze, I don't think in the bottle would be safe?  Also, should it be defrosted first before using, or use it straight out of the freezer?" />
  <row Id="14816" PostHistoryTypeId="5" PostId="4320" RevisionGUID="f5cf7b03-21e8-4d05-9a8a-5c7fb842f7e2" CreationDate="2010-09-13T16:42:42.833" UserId="177" Comment="added 51 characters in body; edited title" Text="I saw a recipe that called for brining a Turkey in order to retain the moisture, but when you cook with salt it causes the foods to get less moist - Why?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14817" PostHistoryTypeId="4" PostId="4320" RevisionGUID="f5cf7b03-21e8-4d05-9a8a-5c7fb842f7e2" CreationDate="2010-09-13T16:42:42.833" UserId="177" Comment="added 51 characters in body; edited title" Text="Why does Brining help food to retain water, but adding salt will draw the moisture out?" />
  <row Id="14818" PostHistoryTypeId="2" PostId="7248" RevisionGUID="e255185a-739e-4928-a7a0-d39bada8dc85" CreationDate="2010-09-13T16:48:19.307" UserId="1097" Text="Plant it in a container indoors and use it as needed.&#xD;&#xA;http://www.tropicalpermaculture.com/growing-ginger.html" />
  <row Id="14819" PostHistoryTypeId="16" PostId="7248" RevisionGUID="e255185a-739e-4928-a7a0-d39bada8dc85" CreationDate="2010-09-13T16:48:19.307" UserId="-1" />
  <row Id="14820" PostHistoryTypeId="2" PostId="7249" RevisionGUID="56e94667-8dd3-4d1b-a8c2-d86a97937977" CreationDate="2010-09-13T16:49:55.840" UserId="1672" Text="A medium-sized cabbage weighs around 2 to 2.5 pounds. (Assuming we all mean the same thing by &quot;medium&quot;...) I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it.&#xD;&#xA;&#xD;&#xA;Of course, you can always go to the fallback and find something else in your kitchen that weighs a pound (I tend to have pasta) and try and lop off a hunk of your cabbage that weighs the same.&#xD;&#xA;&#xD;&#xA;Edit: I did find [something on about.com][1] suggesting that a medium cabbage is two pounds. Unfortunately it claims that a two-pound head of cabbage makes 10 cups shredded, but that a medium head makes four cups. I think the ten cups is way, way closer to correct, based on experience. If you do want a volume, that would probably be a good estimate.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homecooking.about.com/od/foodequivalents/a/cabbageequiv.htm" />
  <row Id="14821" PostHistoryTypeId="5" PostId="7249" RevisionGUID="2f087c76-11c4-4474-936f-d232db928c24" CreationDate="2010-09-13T16:55:33.173" UserId="1672" Comment="added 46 characters in body" Text="A medium-sized cabbage weighs around 2 to 2.5 pounds. (Assuming we all mean the same thing by &quot;medium&quot;...) I think you'll probably be better off guessing based on fraction of your whole cabbage than volume, since once you shred the cabbage, the volume's going to vary wildly depending on how fine you shred it and how fluffed up it is when you measure it. My best guess for volume would be 10-12 cups.&#xD;&#xA;&#xD;&#xA;Of course, you can always go to the fallback and find something else in your kitchen that weighs a pound (I tend to have pasta) and try and lop off a hunk of your cabbage that weighs the same.&#xD;&#xA;&#xD;&#xA;Edit: I did find [something on about.com][1] suggesting that a medium cabbage is two pounds. Unfortunately it claims that a two-pound head of cabbage makes 10 cups shredded, but that a medium head makes four cups. I think the ten cups is way, way closer to correct, based on experience. If you do want a volume, that would probably be a good estimate.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homecooking.about.com/od/foodequivalents/a/cabbageequiv.htm" />
  <row Id="14823" PostHistoryTypeId="5" PostId="3427" RevisionGUID="9b471127-65d8-4053-bf43-d14b027a4cf3" CreationDate="2010-09-13T17:26:35.450" UserId="210" Comment="added 97 characters in body; added 1 characters in body" Text="[According to Yahoo!7](http://au.answers.yahoo.com/question/index?qid=20080206122305AAaCb0C):&#xD;&#xA;&#xD;&#xA;&gt;To season a pan, preheat your oven to 300°F (150°C).  Preheat the pan on the stove top.  When warm, coat the inside surfaces of the pan with vegetable oil or lard.  Continue to heat just until you see ripples appear on the surface of the oil.  At this point, pour off any excess oil, give it a quick wipe with a folded paper towel held in a pair of kitchen tongs, and then put the pan into the oven for 45 to 60 minutes.  Remove the pan from the oven and allow it to cool to room temperature.&#xD;&#xA;" />
  <row Id="14824" PostHistoryTypeId="2" PostId="7250" RevisionGUID="ff5b740a-494d-458d-9332-28780a7339ed" CreationDate="2010-09-13T17:44:17.457" UserId="986" Text="I have a 125% hydration starter that I got from some chef friends of mine, but I've been instructed that if I care for it properly I should be using no more than 90g of starter from the base culture at a time. Lots of recipes I've seen suggest using much more starter than this (multiple cups at a time). How should I go from my small amount of starter to a larger one? Is it correct just to use a preferment to increase the volume? If so, how long should it be?" />
  <row Id="14825" PostHistoryTypeId="1" PostId="7250" RevisionGUID="ff5b740a-494d-458d-9332-28780a7339ed" CreationDate="2010-09-13T17:44:17.457" UserId="986" Text="How do I modify sourdough recipes for use with my small starter?" />
  <row Id="14826" PostHistoryTypeId="3" PostId="7250" RevisionGUID="ff5b740a-494d-458d-9332-28780a7339ed" CreationDate="2010-09-13T17:44:17.457" UserId="986" Text="&lt;bread&gt;" />
  <row Id="14827" PostHistoryTypeId="6" PostId="2145" RevisionGUID="cc6bd81e-850a-403f-93d1-58445f4dd459" CreationDate="2010-09-13T17:50:47.147" UserId="210" Comment="edited tags" Text="&lt;smoking&gt;" />
  <row Id="14829" PostHistoryTypeId="2" PostId="7251" RevisionGUID="92efb3a5-7143-4aa9-b83f-c96518163456" CreationDate="2010-09-13T18:31:42.667" UserId="1393" Comment="added 8 characters in body" Text="This tag is for questions about possible substitutions for an ingredient. A substitution because a particular ingredient can't be used due to dietary restrictions or preferences, or simply because it isn't available. Some substitutions are reasonably objective, such as milk and white vinegar for buttermilk. Others involve more of a subjective element and depend a lot on the context of the recipe (e.g. parsley for cilantro)." />
  <row Id="14830" PostHistoryTypeId="2" PostId="7252" RevisionGUID="16b01829-5558-45e0-bccf-e3430876c9e2" CreationDate="2010-09-13T18:31:42.667" UserId="1393" Text="This tag is for questions about possible substitutions for an ingredient." />
  <row Id="14831" PostHistoryTypeId="2" PostId="7253" RevisionGUID="6c3a7945-0195-478e-bb75-559c50516624" CreationDate="2010-09-13T18:48:34.537" UserId="215" Text="I believe they use a combination of hydrogenated oils, yeast and standard leavening agents like baking powder and baking soda.&#xD;&#xA;&#xD;&#xA;My experience is that without hydro, the super rising crusts are just tougher to make. I have settled for a medium riser but an awesome taste. I like to use yeast in my pizza crusts. Generally, chemical reactions go faster at higher temps, so yes temperature does matter... &#xD;&#xA;&#xD;&#xA;However, since the reaction starts immediately, I would say it is more dependent on the amount and how long you let it work. The trick is the optimize the timing so that you bake the shape you want (i.e., fluffy and big) into the crust just as it gets to that point from the leavening (the most risen and fluffy). If you wait too long it will depress...&#xD;&#xA;&#xD;&#xA;I read a bit about this here as well:&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Baking_powder" />
  <row Id="14832" PostHistoryTypeId="6" PostId="3365" RevisionGUID="1ed4fa9f-ed0b-4d88-99df-041681a9accc" CreationDate="2010-09-13T19:33:02.523" UserId="210" Comment="edited tags" Text="&lt;frying&gt;&lt;steak&gt;" />
  <row Id="14833" PostHistoryTypeId="6" PostId="3212" RevisionGUID="dc125f84-58a3-4a00-8a78-f40b7af7553b" CreationDate="2010-09-13T19:34:05.517" UserId="210" Comment="edited tags" Text="&lt;cookies&gt;&lt;biscuits&gt;" />
  <row Id="14834" PostHistoryTypeId="6" PostId="3191" RevisionGUID="f4b42234-6b79-444d-96ce-af227e11286c" CreationDate="2010-09-13T19:35:12.207" UserId="210" Comment="edited tags" Text="&lt;pork&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="14835" PostHistoryTypeId="6" PostId="3141" RevisionGUID="b867c864-d917-41de-aca0-9fa258c49f2f" CreationDate="2010-09-13T19:36:01.673" UserId="210" Comment="edited tags" Text="&lt;baking&gt;&lt;butter&gt;&lt;sugar&gt;&lt;cookies&gt;" />
  <row Id="14836" PostHistoryTypeId="6" PostId="2997" RevisionGUID="2decfcab-d44d-4e35-b047-06fb9c3fdf84" CreationDate="2010-09-13T19:36:37.647" UserId="210" Comment="edited tags" Text="&lt;gelling-agents&gt;" />
  <row Id="14838" PostHistoryTypeId="2" PostId="7255" RevisionGUID="06757241-631d-44cd-9db2-0dafebd87336" CreationDate="2010-09-13T20:19:11.560" UserId="2047" Text="Ceviche is not exactly &quot;cooked&quot;, but the acid causes the proteins to become [denatured][1] in a similar way. It may not kill all bacteria and parasites as effectively as cooking (with heat), so like sdg said, it's safest to use food that you would eat raw.&#xD;&#xA;&#xD;&#xA;&quot;Sushi grade&quot; can refer to the fat content of the fish (like the USDA grades for beef marbling) rather than an assurance of its safety, so don't rely on that to pick out ingredients. Saltwater fish should be frozen at sea both for freshness and to kill parasites, and I prefer to get individually quick frozen (IQF) shrimp both for their freshness and convenience. Saltwater fish at your local supermarket has been previously frozen, so you're usually better off just buying frozen fish and thawing it yourself, unless you're really pressed for time.&#xD;&#xA;&#xD;&#xA;Freshwater fish should not be used in a raw preparation, including ceviche.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Denaturation_(biochemistry)" />
  <row Id="14839" PostHistoryTypeId="6" PostId="7186" RevisionGUID="e4bc27d8-d33f-4df7-97cc-9c170074d8cc" CreationDate="2010-09-13T20:56:39.180" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;food-science&gt;&lt;fish&gt;&lt;acidity&gt;" />
  <row Id="14840" PostHistoryTypeId="2" PostId="7256" RevisionGUID="eb3ef7b7-2949-41d4-9f1a-052c51381888" CreationDate="2010-09-13T21:27:16.527" UserId="220" Text="Increasing the volume of your starter is easy. Just add flour and water and let it sit at room temperature for until it becomes ripe (you can tell because the mixture will be very bubbly). The time depends on how much flour/water you add, what temperature you are fermenting at, how active your starter is, and what percentage of water you are using. Wait a few hours at least if you are significantly increasing the volume.  &#xD;&#xA;&#xD;&#xA;If you don't want to store the larger volume for your recipes, just increase the fermentation time for the recipe. The only caveat is that you shouldn't try to increase the volume of your starter by more than a factor of three at any one time (and keep in mind you'll need to reserve some sponge for the next batch of bread). Thus if you have very little starter, you may have to triple it, wait for eight hours, then double it, wait, then use, for example. " />
  <row Id="14841" PostHistoryTypeId="2" PostId="7257" RevisionGUID="36e8a072-13ba-4f4b-bf11-2a0b247daff6" CreationDate="2010-09-13T21:34:52.863" UserId="2239" Text="I always thought they were (perhaps regionally) different labels for the same cake. While at a local fair, I noticed that there were separate categories for Devil's Food and Chocolate cake." />
  <row Id="14842" PostHistoryTypeId="1" PostId="7257" RevisionGUID="36e8a072-13ba-4f4b-bf11-2a0b247daff6" CreationDate="2010-09-13T21:34:52.863" UserId="2239" Text="What is the difference between Devil's Food and Chocolate cake?" />
  <row Id="14843" PostHistoryTypeId="3" PostId="7257" RevisionGUID="36e8a072-13ba-4f4b-bf11-2a0b247daff6" CreationDate="2010-09-13T21:34:52.863" UserId="2239" Text="&lt;cake&gt;" />
  <row Id="14844" PostHistoryTypeId="2" PostId="7258" RevisionGUID="861d284f-42cf-401f-a0d1-8a4fe928b4c2" CreationDate="2010-09-13T22:01:34.847" UserId="1393" Text="[Wikipedia says:][1]&#xD;&#xA;&#xD;&#xA;&gt; Devil's food cake is generally more&#xD;&#xA;&gt; moist and airy than other chocolate&#xD;&#xA;&gt; cakes, and often uses cocoa  as&#xD;&#xA;&gt; opposed to chocolate for the flavor as&#xD;&#xA;&gt; well as coffee.[1]  The lack of melted&#xD;&#xA;&gt; chocolate and the addition of coffee&#xD;&#xA;&gt; is typically what distinguishes a&#xD;&#xA;&gt; 'devil's food cake' from a chocolate&#xD;&#xA;&gt; cake, though some recipes call for&#xD;&#xA;&gt; all, resulting in an even richer&#xD;&#xA;&gt; chocolate flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Devil%27s_food_cake" />
  <row Id="14845" PostHistoryTypeId="2" PostId="7259" RevisionGUID="3f4a3303-e9cb-47d0-b942-9e5f62212932" CreationDate="2010-09-13T23:31:34.457" UserId="2473" Text="From my part of the world (India) in english it is Brinjal. In my native tongue it globe shaped Brinjal is called 'Gutti Vankaya' a very popular dish in Andhra and there is a song on this vegetable :)" />
  <row Id="14846" PostHistoryTypeId="2" PostId="7260" RevisionGUID="37fd345f-9d82-474b-923c-f1217dcbd4b6" CreationDate="2010-09-14T01:03:17.190" UserId="1000" Text="Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming.  Are there any secret ways to easily do this?" />
  <row Id="14847" PostHistoryTypeId="1" PostId="7260" RevisionGUID="37fd345f-9d82-474b-923c-f1217dcbd4b6" CreationDate="2010-09-14T01:03:17.190" UserId="1000" Text="What is the easiest way to shred chicken?" />
  <row Id="14848" PostHistoryTypeId="3" PostId="7260" RevisionGUID="37fd345f-9d82-474b-923c-f1217dcbd4b6" CreationDate="2010-09-14T01:03:17.190" UserId="1000" Text="&lt;chicken&gt;" />
  <row Id="14849" PostHistoryTypeId="2" PostId="7261" RevisionGUID="7e055a98-2a38-473d-a006-68a0f9b093fd" CreationDate="2010-09-14T01:11:11.010" UserId="67" Text="Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc.  I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat.&#xD;&#xA;&#xD;&#xA;... but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat.  (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit)." />
  <row Id="14850" PostHistoryTypeId="2" PostId="7262" RevisionGUID="2f36f39e-a364-4563-849e-786faa704b2c" CreationDate="2010-09-14T01:13:18.930" UserId="1184" Text="I have 5 - 6 lbs of sauerkraut in a crock with a water vacuum seal.  I read that the first 24 - 48 hours are crucial to the success of the kraut. I also read that the kraut should develop its own liquid during this time, and that one can pour boiled water on top  if it doesn't. However, I also read that it shouldn't be disturbed for a fairly long period of time.  I am a bit confused.  Should I check on the progress after a few days, or not?  " />
  <row Id="14851" PostHistoryTypeId="1" PostId="7262" RevisionGUID="2f36f39e-a364-4563-849e-786faa704b2c" CreationDate="2010-09-14T01:13:18.930" UserId="1184" Text="How long should I wait before I lift the lid of my sauerkraut crock?" />
  <row Id="14852" PostHistoryTypeId="3" PostId="7262" RevisionGUID="2f36f39e-a364-4563-849e-786faa704b2c" CreationDate="2010-09-14T01:13:18.930" UserId="1184" Text="&lt;pickling&gt;&lt;crock&gt;&lt;sauerkraut&gt;" />
  <row Id="14853" PostHistoryTypeId="2" PostId="7263" RevisionGUID="45357166-3fc3-4a1e-a22e-91fe233e1539" CreationDate="2010-09-14T01:20:23.903" UserId="1184" Text="I have been making kombucha for several months now.  I use green or white tea, flavored with hisbiscus, peach tea or other fruity teas to the mix. Since the elderberries, and rosehips are coming in season, I wonder if adding  some to my tea brew prior to straining it into the kombucha making jar would be possible and beneficial.  Also, I am interested in other potential combinations for delicious kombucha flavors." />
  <row Id="14854" PostHistoryTypeId="1" PostId="7263" RevisionGUID="45357166-3fc3-4a1e-a22e-91fe233e1539" CreationDate="2010-09-14T01:20:23.903" UserId="1184" Text=" What are some good additions to homemade kombucha?" />
  <row Id="14855" PostHistoryTypeId="3" PostId="7263" RevisionGUID="45357166-3fc3-4a1e-a22e-91fe233e1539" CreationDate="2010-09-14T01:20:23.903" UserId="1184" Text="&lt;tea&gt;&lt;elderberries&gt;" />
  <row Id="14856" PostHistoryTypeId="2" PostId="7264" RevisionGUID="f0befead-72ff-4bf3-a8a7-0a71c2b69756" CreationDate="2010-09-14T01:24:49.523" UserId="2236" Text="What attributes are important when selecting salt for a dish?  &#xD;&#xA;&#xD;&#xA;Specifically where you would use sea salt, kosher salt or plain table salt?&#xD;&#xA;&#xD;&#xA;I can often find sea salt (iodized and non-iodized) in places I cannot find kosher salt." />
  <row Id="14857" PostHistoryTypeId="1" PostId="7264" RevisionGUID="f0befead-72ff-4bf3-a8a7-0a71c2b69756" CreationDate="2010-09-14T01:24:49.523" UserId="2236" Text="What are some things to consider when choosing a salt?" />
  <row Id="14858" PostHistoryTypeId="3" PostId="7264" RevisionGUID="f0befead-72ff-4bf3-a8a7-0a71c2b69756" CreationDate="2010-09-14T01:24:49.523" UserId="2236" Text="&lt;salt&gt;&lt;kosher&gt;" />
  <row Id="14859" PostHistoryTypeId="2" PostId="7265" RevisionGUID="3d2b0362-5c0a-4944-ad15-3c73c5212910" CreationDate="2010-09-14T02:08:19.893" UserId="1393" Text="I would not recommend plain table salt for any application. Kosher salt makes a good general purpose cooking salt. Keep it in a bowl by your stove and use it when you need a pinch or a teaspoon. The larger grains make it easy to handle. There are also sea salts appropriate to this purpose, though they are more expensive. &#xD;&#xA;&#xD;&#xA;Most other sea salts, such as Maldon, sel gris, fleur de sel, and hundreds of others are meant as finishing salts. A small sprinkling of these beautiful salts on a finished dish, either by the cook or at the table, can makes an enormously satisfying experience. &#xD;&#xA;&#xD;&#xA;Although the flavors of plain sea salts are fairly similar, the colors and texture vary greatly. This is where the artistry of pairing salt to food can come into play. If you are looking for a good place to start, I highly recommend Maldon sea salt, from Great Britain. It has a flaky, crunchy texture that is easy to love and usable on a huge range of foods. It is well regarded by virtually every cook and chef.&#xD;&#xA;&#xD;&#xA;Then there is also a range of flavored salts; generally I don't find these as useful as I can add my own flavors to a dish. One exception is some of the smoked salts, which can provide a little smoky hit that is quite appealing.&#xD;&#xA;&#xD;&#xA;An excellent resource for learning about salt is [At The Meadow][1], a shop in Portland that has an excellent website. Their owner, Mark Bitterman, is releasing a book about his lifelong search for amazing salts. (Disclaimer, I had a brief affiliate relationship with them, which is no longer active).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.atthemeadow.com/shop/Gourmet-Sea-Salt" />
  <row Id="14860" PostHistoryTypeId="2" PostId="7266" RevisionGUID="00fd4ce5-3e5f-45b9-a0cd-743fe9090217" CreationDate="2010-09-14T02:10:26.453" UserId="2001" Text="For me there are three considerations:&#xD;&#xA;&#xD;&#xA;1- Handling&#xD;&#xA;&#xD;&#xA;This one is the most important. Kosher salt can be picked up easily and pickling salt dissolves well and sticks to popcorn.&#xD;&#xA;&#xD;&#xA;2- Flavor&#xD;&#xA;&#xD;&#xA;This is really only a factor for fancy sea salts with other minerals or smoked salt. This really only matters to me for salts at the table.&#xD;&#xA;&#xD;&#xA;3- Iodine&#xD;&#xA;&#xD;&#xA;Not much food in my diet contains iodine. I sometimes use iodinated salt- especially in baking- just to make sure we get some. Getting the gout has become so unfashionable this century.&#xD;&#xA;&#xD;&#xA;Overall I use kosher salt far more than any other." />
  <row Id="14861" PostHistoryTypeId="2" PostId="7267" RevisionGUID="27591b90-02ee-4505-9e8c-13d1b11f24d5" CreationDate="2010-09-14T02:25:35.193" UserId="67" Text="Most of the issues come down to the additives and the shape of the salt.&#xD;&#xA;&#xD;&#xA;Some people find that iodized salt gives some off flavors, while sea salts will have regional differences in their mineral content that affects the flavor.&#xD;&#xA;&#xD;&#xA;In my mind, the bigger issue is the shape of the salt:&#xD;&#xA;&#xD;&#xA;* Kosher / flake salt : See [Darin's comments for examples of some of the benefits][1].&#xD;&#xA;* Pretzel salt : large crystals, gives a crunch when eating it.&#xD;&#xA;* Popcorn &amp; Pickling salt : fine crystals; will disolve in room-temp water and stick well to relatively dry items.  Pickling salt is uniodized.&#xD;&#xA;* Rock salt : good for salting paths and salting ice to bring down the temp when churning ice cream.&#xD;&#xA;&#xD;&#xA;For general baking, or salting water for cooking, I tend to stick with cheap, old fashioned table salt, in part so I don't have to convert recipes.  And I use iodized, because I don't eat out much, or eat much seafood or processed foods.&#xD;&#xA;&#xD;&#xA;For general cooking, I tend to use kosher salt, mostly because I keep it in a container I can easily get a pinch of.&#xD;&#xA;&#xD;&#xA;I've never bothered with most gourmet sea salts ... maybe I'm not using enough, but other than smoked salts, I don't really taste the difference.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2242/why-do-some-recipes-recommend-kosher-salt/2263#2263" />
  <row Id="14862" PostHistoryTypeId="2" PostId="7268" RevisionGUID="d07df021-84c2-4450-b604-d67dbbdd532c" CreationDate="2010-09-14T02:44:49.730" UserId="2299" Text="According to [this question][1] freshwater fish should not be used in Ceviche--why not?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7186/cooking-with-acid" />
  <row Id="14863" PostHistoryTypeId="1" PostId="7268" RevisionGUID="d07df021-84c2-4450-b604-d67dbbdd532c" CreationDate="2010-09-14T02:44:49.730" UserId="2299" Text="Why not use freshwater fish" />
  <row Id="14864" PostHistoryTypeId="3" PostId="7268" RevisionGUID="d07df021-84c2-4450-b604-d67dbbdd532c" CreationDate="2010-09-14T02:44:49.730" UserId="2299" Text="&lt;cooking-techniques&gt;&lt;fish&gt;" />
  <row Id="14865" PostHistoryTypeId="2" PostId="7269" RevisionGUID="58a71264-105c-4f47-b590-472a8f427baa" CreationDate="2010-09-14T02:49:07.950" UserId="2299" Text="A quick and easy way is to grill with a slice of bacon and slice of lemon on top.  Set the bacon and lemon aside while flipping, then put back on top." />
  <row Id="14866" PostHistoryTypeId="2" PostId="7270" RevisionGUID="4109e414-53c1-42d6-b944-58a1b258ce9b" CreationDate="2010-09-14T02:57:12.810" UserId="2299" Text="Cosmetic only, based on the breed of the chicken.  When I was growing up we had some South American Aracana (add a tilde over the 'n' in your imagination) chickens.  Besides being able to fly, the two hens laid pale yellow and green eggs.  Kind of like pre-colored Easter eggs!" />
  <row Id="14867" PostHistoryTypeId="2" PostId="7271" RevisionGUID="0d7c6ebf-dd5b-45c3-a1b9-b21eb78748ad" CreationDate="2010-09-14T02:59:32.870" UserId="2299" Text="I know cooks will pass around sourdough 'starter', but if there is nobody so generous available how does one get started--how do I start the starter?" />
  <row Id="14868" PostHistoryTypeId="1" PostId="7271" RevisionGUID="0d7c6ebf-dd5b-45c3-a1b9-b21eb78748ad" CreationDate="2010-09-14T02:59:32.870" UserId="2299" Text="How do I get started with sourdough?" />
  <row Id="14869" PostHistoryTypeId="3" PostId="7271" RevisionGUID="0d7c6ebf-dd5b-45c3-a1b9-b21eb78748ad" CreationDate="2010-09-14T02:59:32.870" UserId="2299" Text="&lt;please-remove-this-tag&gt;&lt;bread&gt;&lt;sourdough&gt;" />
  <row Id="14870" PostHistoryTypeId="5" PostId="5584" RevisionGUID="266c7083-c15c-4f27-9bc8-190b45d52190" CreationDate="2010-09-14T03:57:35.933" UserId="1393" Comment="added 20 characters in body; edited tags; edited title" Text="I would like to always have my own culture of yeast (sourdough starter) in my fridge at home. Does anyone know how to grow yeast and keep it alive?" />
  <row Id="14871" PostHistoryTypeId="4" PostId="5584" RevisionGUID="266c7083-c15c-4f27-9bc8-190b45d52190" CreationDate="2010-09-14T03:57:35.933" UserId="1393" Comment="added 20 characters in body; edited tags; edited title" Text="How can I grow my own yeast (sourdough starter)?" />
  <row Id="14872" PostHistoryTypeId="6" PostId="5584" RevisionGUID="266c7083-c15c-4f27-9bc8-190b45d52190" CreationDate="2010-09-14T03:57:35.933" UserId="1393" Comment="added 20 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;yeast&gt;&lt;homemade&gt;&lt;sourdough&gt;" />
  <row Id="14873" PostHistoryTypeId="10" PostId="7271" RevisionGUID="c5fe9b52-97ed-4d66-b424-b3a4612c9984" CreationDate="2010-09-14T05:11:04.410" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:2299,&quot;DisplayName&quot;:&quot;Jay&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14874" PostHistoryTypeId="5" PostId="7271" RevisionGUID="628a44a4-e3bf-40fe-afc7-b1e97d06ad32" CreationDate="2010-09-14T05:11:04.473" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How can I grow my own yeast (sourdough starter)?](http://cooking.stackexchange.com/questions/5584/how-can-i-grow-my-own-yeast-sourdough-starter)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I know cooks will pass around sourdough 'starter', but if there is nobody so generous available how does one get started--how do I start the starter?" />
  <row Id="14875" PostHistoryTypeId="6" PostId="5584" RevisionGUID="b496630d-0344-4e66-939a-3a96e6bcc5ff" CreationDate="2010-09-14T05:35:14.400" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;yeast&gt;&lt;sourdough&gt;" />
  <row Id="14876" PostHistoryTypeId="6" PostId="6059" RevisionGUID="ed9b9016-a6c2-464d-b7e5-f819fc144915" CreationDate="2010-09-14T05:35:31.863" UserId="60" Comment="edited tags" Text="&lt;tomatoes&gt;&lt;drying&gt;" />
  <row Id="14877" PostHistoryTypeId="6" PostId="3858" RevisionGUID="6e0c4dbb-e054-42d5-b9ab-8625ea5e38c7" CreationDate="2010-09-14T05:35:51.483" UserId="60" Comment="edited tags" Text="&lt;beef&gt;&lt;jerky&gt;&lt;dehydrating&gt;" />
  <row Id="14878" PostHistoryTypeId="6" PostId="3797" RevisionGUID="38736952-cc04-4150-a5e7-118eb5a00439" CreationDate="2010-09-14T05:36:15.473" UserId="60" Comment="edited tags" Text="&lt;equipment&gt;&lt;preparation&gt;&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="14879" PostHistoryTypeId="6" PostId="326" RevisionGUID="7afa46cb-97db-4dc5-b44e-8d40936f5fc8" CreationDate="2010-09-14T05:36:32.537" UserId="60" Comment="edited tags" Text="&lt;equipment&gt;&lt;baking&gt;&lt;cheesecake&gt;" />
  <row Id="14880" PostHistoryTypeId="9" PostId="175" RevisionGUID="39617c5d-e87b-46f4-89bb-c1a372739626" CreationDate="2010-09-14T05:36:56.887" UserId="60" Comment="Rollback to [c70e273c-1fcb-4a54-aa66-7859eed34b84]" Text="&lt;substitutions&gt;&lt;milk&gt;" />
  <row Id="14881" PostHistoryTypeId="10" PostId="3413" RevisionGUID="3492d2db-26ce-4737-8a16-569f3258aaf5" CreationDate="2010-09-14T05:52:35.937" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14882" PostHistoryTypeId="5" PostId="3413" RevisionGUID="2408d63f-611c-4b68-a820-21cbf3fda97f" CreationDate="2010-09-14T05:52:36.040" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What&amp;#39;s the best way to season a cast iron skillet?](http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Does anyone know what the best way to season a frying pan is? I got taught the science of it when I studied Design and  Technology but it seems like there are a lot of variations on how to do it. The basic science seems to me to be fairly simple, but the methods I've seen propsed are generally quite complicated and take far longer than seems necessary. Does anyone know if there is a quick, simple and reliable method for seasining a fying pan / wok etc. " />
  <row Id="14883" PostHistoryTypeId="2" PostId="7272" RevisionGUID="f209713e-facd-4220-8bac-61533445c9c9" CreationDate="2010-09-14T06:07:34.750" UserId="60" Text="You should never eat freshwater fish in raw preparations. Freshwater fish are far more likely to have nasty parasites such as the [lung fluke][1], that can only be killed by cooking. There is a slew of other [nasty beasts][2] that can be harmful if not killed.&#xD;&#xA;&#xD;&#xA;Unless you want to end up on an episode of [Monsters Inside Me][3], stay away.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Paragonimus_westermani&#xD;&#xA;[2]: http://www.seagrant.umn.edu/fisheries/parasites#id&#xD;&#xA;[3]: http://animal.discovery.com/invertebrates/monsters-inside-me/lung-fluke-paragonimus-westermani/" />
  <row Id="14884" PostHistoryTypeId="18" PostId="3413" RevisionGUID="2fde2c45-9bc7-427c-bfc3-4440d4d38ae6" CreationDate="2010-09-14T06:09:50.333" UserId="60" Comment="to http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14885" PostHistoryTypeId="18" PostId="3427" RevisionGUID="2fde2c45-9bc7-427c-bfc3-4440d4d38ae6" CreationDate="2010-09-14T06:09:50.333" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3413/how-to-season-a-frying-pan" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14886" PostHistoryTypeId="18" PostId="3452" RevisionGUID="2fde2c45-9bc7-427c-bfc3-4440d4d38ae6" CreationDate="2010-09-14T06:09:50.333" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3413/how-to-season-a-frying-pan" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14887" PostHistoryTypeId="18" PostId="641" RevisionGUID="2fde2c45-9bc7-427c-bfc3-4440d4d38ae6" CreationDate="2010-09-14T06:09:50.333" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3413/how-to-season-a-frying-pan" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14888" PostHistoryTypeId="14" PostId="3413" RevisionGUID="d4bdb0b5-59c8-43eb-ada1-9f38a361a3d7" CreationDate="2010-09-14T06:09:50.550" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="14889" PostHistoryTypeId="5" PostId="1130" RevisionGUID="873c06d7-92ec-4a19-8ff6-4b9d0e58ed93" CreationDate="2010-09-14T06:11:49.240" UserId="60" Comment="added 3 characters in body; edited tags; edited title" Text="I have two Salmon steaks that I would like to Barbeque. What are some effective techniques for barbecuing salmon?" />
  <row Id="14890" PostHistoryTypeId="4" PostId="1130" RevisionGUID="873c06d7-92ec-4a19-8ff6-4b9d0e58ed93" CreationDate="2010-09-14T06:11:49.240" UserId="60" Comment="added 3 characters in body; edited tags; edited title" Text="How can I barbecue salmon steak?" />
  <row Id="14891" PostHistoryTypeId="6" PostId="1130" RevisionGUID="873c06d7-92ec-4a19-8ff6-4b9d0e58ed93" CreationDate="2010-09-14T06:11:49.240" UserId="60" Comment="added 3 characters in body; edited tags; edited title" Text="&lt;bbq&gt;&lt;salmon&gt;" />
  <row Id="14892" PostHistoryTypeId="16" PostId="1144" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14893" PostHistoryTypeId="16" PostId="1145" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14894" PostHistoryTypeId="16" PostId="1172" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14895" PostHistoryTypeId="16" PostId="1270" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14896" PostHistoryTypeId="16" PostId="1271" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14897" PostHistoryTypeId="16" PostId="7269" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14898" PostHistoryTypeId="16" PostId="1130" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:11:59.753" UserId="60" />
  <row Id="14899" PostHistoryTypeId="16" PostId="7263" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T06:19:03.960" UserId="60" />
  <row Id="14900" PostHistoryTypeId="2" PostId="7273" RevisionGUID="eb8fa1b5-99a4-4fe9-ae2d-6c2de94c7835" CreationDate="2010-09-14T06:23:01.917" UserId="1200" Text="In addition to hobodaves fine answer, freshwater fish usually contains a lot more mercury and other very unhelathy substances caused by human pollution. Some doctors recommend you to only eat freshwater fish twice a month." />
  <row Id="14901" PostHistoryTypeId="2" PostId="7274" RevisionGUID="8b5d1bb6-85ca-45f2-9c81-7fe5160c85ee" CreationDate="2010-09-14T06:48:54.693" UserId="60" Text="There's a bit of misinformation in the answers and comments here I'd like to clear up. &#xD;&#xA;&#xD;&#xA;Tobiasopdenbrouw's suggestion in his comment that a thinner pan may work better is a good one. A thin aluminum pan is an excellent conductor of heat which is precisely why it would help in a situation like this. It is far more responsive to taking the pan on and off the heat. A heavy pan has a higher thermal mass and is thus slower to respond to changes in temperature, and it will have more carryover heat. &#xD;&#xA;&#xD;&#xA;A thinner pan will require more attention from you as it gets near your target temperature, but it's a lot easier to put the brakes on. As you approach your desired temperature take the pan off the heat frequently to check it's temp As soon as you take it off it will _quickly_ stop heating -- there is only minimal carryover heat from the pan, and no magic carryover heat from an other source.&#xD;&#xA;&#xD;&#xA;Additionally, adding more sugar _will_ lower the temperature. There is no &quot;solution&quot; that can crystallize. A [solution][1] requires a solute and a solvent. There is only one substance present in molten sugar -- sugar.&#xD;&#xA;&#xD;&#xA;Spraying water on it is a _terrible_ idea and I advise against it. At best it simply vaporizes instantly to steam. At worst it spatters molten sugar on you, not fun.&#xD;&#xA;&#xD;&#xA;In short, treat it like you would a pot of water that you were trying to maintain at a specific temperature. If the water gets too hot, you'd add more water or take it off the heat. The same applies concept to molten sugar.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Solution" />
  <row Id="14902" PostHistoryTypeId="5" PostId="7028" RevisionGUID="c87fdd13-516e-4f4b-a4c7-a34f4046a799" CreationDate="2010-09-14T06:49:40.297" UserId="60" Comment="added 1 characters in body" Text="Ok, as my first answer started without really reading the question , I will give it another go.&#xD;&#xA;&#xD;&#xA; 1. As you want to **minimize the temperature fluctuations**, you will want to use a heavy saucepan.&#xD;&#xA; 2. As the entire thing is experimental, you will want to **minimize the variables**. Do all your testing and development with a fixed quantity of sugar that you do not want to vitiate at least until you figure out how to get consistent results. &#xD;&#xA; 3. Start making your caramel as normal.&#xD;&#xA; 4. As soon as the **sugar starts to melt**, move the sauce pan on **low / very low heat**. Pick a heat setting and do not vary it during the experiment. The Aim is to be able to reproduce the result at first, not to get the it right the first time.&#xD;&#xA; 5. **Start a timer** as soon as you lowered the heat.&#xD;&#xA; 6. It is best to sit besides it and check at regular intervals .. or even better continually, and take notes (**time-stamp** is very **important** here ). Continue the process until it actually burns and **becomes unusable**. &#xD;&#xA; 7. Now, with the help of the notes and the timer, repeat until the point where it still was as you wanted it. &#xD;&#xA; 8. If the time window in that your desired result is to short, try using less heat. If that is not possible, **try using more sugar**.&#xD;&#xA;&#xD;&#xA;Hope that this helps. " />
  <row Id="14903" PostHistoryTypeId="2" PostId="7275" RevisionGUID="dc38ea68-89c9-4014-ba0e-84be4dd24b60" CreationDate="2010-09-14T06:58:50.760" UserId="60" Text="Don't check on it. &#xD;&#xA;&#xD;&#xA;When I lived in Virginia I used to drive up to Pennsylvania every year to this little Amish farm to buy a gallon of the best sauerkraut I've ever tasted. They showed you how they made it, and I remember the farmer stressing two things: (1) sterilize the jars, (2) don't touch it for 2 months." />
  <row Id="14904" PostHistoryTypeId="4" PostId="7268" RevisionGUID="32647201-07b7-46b2-b396-6ada61a55f4c" CreationDate="2010-09-14T07:04:54.697" UserId="60" Comment="edited title" Text="Is it safe to eat freshwater fish raw?" />
  <row Id="14905" PostHistoryTypeId="5" PostId="4470" RevisionGUID="901fb271-983e-4507-a549-2ec780dfd7d8" CreationDate="2010-09-14T07:11:22.923" UserId="210" Comment="un-plagiarized the title" Text="I've used Soy Milk before, but never tried Non-dairy creamers - any help?&#xD;&#xA;&#xD;&#xA;What about other type of pudding?" />
  <row Id="14906" PostHistoryTypeId="4" PostId="4470" RevisionGUID="901fb271-983e-4507-a549-2ec780dfd7d8" CreationDate="2010-09-14T07:11:22.923" UserId="210" Comment="un-plagiarized the title" Text="Can non-dairy creamer be used to make desserts like rice pudding?" />
  <row Id="14907" PostHistoryTypeId="5" PostId="3760" RevisionGUID="11e452a0-87ac-4d6d-be7f-5dcbc7fc6b32" CreationDate="2010-09-14T07:14:18.387" UserId="210" Comment="un-plagiarized the title and fixed the body so it isn't tailored to the accepted answer" Text="You can get maple syrup in different grades, but what defines the difference between the grades?  Why is one syrup grade A and one grade B?" />
  <row Id="14908" PostHistoryTypeId="4" PostId="3760" RevisionGUID="11e452a0-87ac-4d6d-be7f-5dcbc7fc6b32" CreationDate="2010-09-14T07:14:18.387" UserId="210" Comment="un-plagiarized the title and fixed the body so it isn't tailored to the accepted answer" Text="What are the differences between the grades of maple syrup?" />
  <row Id="14909" PostHistoryTypeId="5" PostId="6957" RevisionGUID="9f181aa0-21f0-445f-8f81-adbaa026b51e" CreationDate="2010-09-14T07:18:03.933" UserId="210" Comment="un-plagiarized the title" Text="What is the difference between a crock pot and slow cooker? Both terms seem to be used for the same thing.  Is this correct?  Are they the same?  Or is there some key difference between them?" />
  <row Id="14910" PostHistoryTypeId="4" PostId="6957" RevisionGUID="9f181aa0-21f0-445f-8f81-adbaa026b51e" CreationDate="2010-09-14T07:18:03.933" UserId="210" Comment="un-plagiarized the title" Text="Is there a difference between a slow cooker and a crock pot?" />
  <row Id="14911" PostHistoryTypeId="5" PostId="7167" RevisionGUID="1d75eb20-50d1-4ff5-b63d-ea6073588342" CreationDate="2010-09-14T10:25:08.437" UserId="641" Comment="Changed a specific question for a generic one" Text="I'm aware of a number of ways for sanitizing.&#xD;&#xA;&#xD;&#xA;* Soap.&#xD;&#xA;* Ammoniac.&#xD;&#xA;* Bleach.&#xD;&#xA;* Sodium bicarbonate.&#xD;&#xA;&#xD;&#xA;Which of these is the preferred method of sanitation?&#xD;&#xA;Which concentrations are recommended?&#xD;&#xA;How can you test whether the levels of concentration are correct?" />
  <row Id="14912" PostHistoryTypeId="4" PostId="7167" RevisionGUID="1d75eb20-50d1-4ff5-b63d-ea6073588342" CreationDate="2010-09-14T10:25:08.437" UserId="641" Comment="Changed a specific question for a generic one" Text="What is the preferred method for sanitizing the kitchen?" />
  <row Id="14913" PostHistoryTypeId="5" PostId="7263" RevisionGUID="dc59ce74-687e-479b-b19d-ed4d404bcbfa" CreationDate="2010-09-14T10:51:57.623" UserId="210" Comment="added link" Text="I have been making [kombucha][1] for several months now.  I use green or white tea, flavored with hisbiscus, peach tea or other fruity teas to the mix. Since the elderberries, and rosehips are coming in season, I wonder if adding  some to my tea brew prior to straining it into the kombucha making jar would be possible and beneficial.  Also, I am interested in other potential combinations for delicious kombucha flavors.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kombucha" />
  <row Id="14917" PostHistoryTypeId="2" PostId="7277" RevisionGUID="78a8f766-bd4d-48c8-bfaa-0828c59dc064" CreationDate="2010-09-14T12:45:27.717" UserId="87" Text="The other day someone delighted me to a Stuffed [Gougere][1]. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, or without having puff-plosions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The question is, how is it possible to stuff these darn things, with either wet, cheesey, or whole objects without sacrificing the puff or the crust&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.ca/images?hl=en&amp;safe=active&amp;rlz=1C1GGLS_enCA366CA366&amp;q=gougeres&amp;um=1&amp;ie=UTF-8&amp;source=og&amp;sa=N&amp;tab=wi&amp;biw=1440&amp;bih=787" />
  <row Id="14918" PostHistoryTypeId="1" PostId="7277" RevisionGUID="78a8f766-bd4d-48c8-bfaa-0828c59dc064" CreationDate="2010-09-14T12:45:27.717" UserId="87" Text="How to stuff bread puffs (Gougeres)" />
  <row Id="14919" PostHistoryTypeId="3" PostId="7277" RevisionGUID="78a8f766-bd4d-48c8-bfaa-0828c59dc064" CreationDate="2010-09-14T12:45:27.717" UserId="87" Text="&lt;cooking-techniques&gt;&lt;bread&gt;" />
  <row Id="14921" PostHistoryTypeId="2" PostId="7278" RevisionGUID="65ced12c-5c22-4334-83f2-edd0eb713932" CreationDate="2010-09-14T13:25:09.597" UserId="1484" Text="In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze them?" />
  <row Id="14922" PostHistoryTypeId="1" PostId="7278" RevisionGUID="65ced12c-5c22-4334-83f2-edd0eb713932" CreationDate="2010-09-14T13:25:09.597" UserId="1484" Text="How to properly freeze calzones" />
  <row Id="14923" PostHistoryTypeId="3" PostId="7278" RevisionGUID="65ced12c-5c22-4334-83f2-edd0eb713932" CreationDate="2010-09-14T13:25:09.597" UserId="1484" Text="&lt;freezing&gt;&lt;baking-techniques&gt;&lt;dough&gt;" />
  <row Id="14924" PostHistoryTypeId="2" PostId="7279" RevisionGUID="ca4e6fa0-29ce-48cc-b661-525a49a83ca7" CreationDate="2010-09-14T13:40:09.640" UserId="15" Text="I have never had a problem freezing pastries and other dough dishes (inc. pot pies) in foil and saran wrap, however the trick is in reheating. If you are willing to give them another 3-6 mins at ~450 degrees F you should have a nice crispy crust (especially if you have an oven stone and flip the calzone* half way through).&#xD;&#xA;&#xD;&#xA;*Assuming you make flat calzones rather than rolls, either way it's good stuff" />
  <row Id="14925" PostHistoryTypeId="6" PostId="6591" RevisionGUID="87d41690-1705-4b1b-92f2-6cbc7c183561" CreationDate="2010-09-14T13:40:55.523" UserId="15" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;vegetarian&gt;&lt;tofu&gt;" />
  <row Id="14926" PostHistoryTypeId="2" PostId="7280" RevisionGUID="5a664288-c407-4a8f-ab4e-f808a3f1a82d" CreationDate="2010-09-14T14:13:16.757" UserId="2402" Text="You can use a [syringe][1]. But this won't work for objects like olives.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Syringe" />
  <row Id="14927" PostHistoryTypeId="2" PostId="7281" RevisionGUID="0a683903-5dcd-4de5-808b-e62f6d463aeb" CreationDate="2010-09-14T14:19:09.283" UserId="2402" Text="Alternatively, you can use a whip cream siphon." />
  <row Id="14928" PostHistoryTypeId="2" PostId="7282" RevisionGUID="8456fbf4-2fe0-49de-b2b3-8b77ec0630bd" CreationDate="2010-09-14T14:47:35.977" UserId="2467" Text="Farmers markets and CSA's are great, but there doesn't seem to be a local market for grains.  &#xD;&#xA;&#xD;&#xA;Where could a person go to purchase grains (for human consumption) besides the supermarket and online? " />
  <row Id="14929" PostHistoryTypeId="1" PostId="7282" RevisionGUID="8456fbf4-2fe0-49de-b2b3-8b77ec0630bd" CreationDate="2010-09-14T14:47:35.977" UserId="2467" Text="Where can I get local grains in bulk? " />
  <row Id="14930" PostHistoryTypeId="3" PostId="7282" RevisionGUID="8456fbf4-2fe0-49de-b2b3-8b77ec0630bd" CreationDate="2010-09-14T14:47:35.977" UserId="2467" Text="&lt;oats&gt;&lt;local&gt;&lt;wheat&gt;&lt;rye&gt;" />
  <row Id="14931" PostHistoryTypeId="2" PostId="7283" RevisionGUID="69c5ae5c-8368-463b-8ba1-ca0497ba5740" CreationDate="2010-09-14T14:50:01.163" UserId="15" Text="When I use roasted corn kernels in recipes and have access to grilling weather, I find it ideal to pre-soak the heads of corn in water for about 20-40 minutes then grill, husk intact, for about 25-35. Once they are cooked, take off the husk, cut of the kernels with a knife going vertically from stem to tip. &#xD;&#xA;&#xD;&#xA;You can also freeze corn prepared this way and it makes for a nice taste of summer when you add them to food in February." />
  <row Id="14932" PostHistoryTypeId="2" PostId="7284" RevisionGUID="971fa0f2-a310-408d-95d6-6074f87bb5da" CreationDate="2010-09-14T15:11:46.903" UserId="220" Text="Are you looking for grain or flours? If the latter, just track down your local mills (most farms don't mill their own flour). If the former, ask the millers or other farmers who nearby is growing grains. It might be an inconvenience to farmers to sell very small quantities, but then again, you'll be paying a premium on what they normally charge, so it's worth asking." />
  <row Id="14933" PostHistoryTypeId="2" PostId="7285" RevisionGUID="dd0bdbcf-ad73-4e07-bdbe-7740c9502e06" CreationDate="2010-09-14T15:18:59.590" UserId="1393" Text="This really depends on the locale. For example in Seattle we have a couple of Washington State grain farms and mills that do sell their product at farmer's markets. If you have trouble tracking down a miller directly, you might do well to ask at your local natural foods co-op if they can source this or direct you to people who can help. Another place to ask would be at your best local artisanal bakeries, as they may well be using local flours." />
  <row Id="14934" PostHistoryTypeId="2" PostId="7286" RevisionGUID="107a83c2-f19c-4afa-8ec0-5d0c410baa5a" CreationDate="2010-09-14T15:20:31.160" UserId="67" Text="Around my parts, the only place I know to get bulk *local* grains is the feed auctions (for animal feed... not sure how it'd be for human consumption).  &#xD;&#xA;&#xD;&#xA;You might also see if there's a local health food co-op, as many of them sell bulk foods, and you might be able to get them to sell you whatever the unit is that they purchase in.  (this won't necessarily be local, though).&#xD;&#xA;&#xD;&#xA;Also, all supermarkets are different -- I remember being in one near the California Ave station near Stanford University, and they had a sort of grind-as-you-need-it dispensor for flour.  (sort of like some of the ones that have a coffee grinder)" />
  <row Id="14935" PostHistoryTypeId="2" PostId="7287" RevisionGUID="af4f9f50-e38e-4187-a16b-f752a90d1dbf" CreationDate="2010-09-14T15:35:12.617" UserId="2480" Text="I have been making Kefir at home for a month now, and it has become very easy to make larger and larger quantities. I usually just drink it, or strain it and spread it on bread. Would any of you want to suggest other uses? Thanks!" />
  <row Id="14936" PostHistoryTypeId="1" PostId="7287" RevisionGUID="af4f9f50-e38e-4187-a16b-f752a90d1dbf" CreationDate="2010-09-14T15:35:12.617" UserId="2480" Text="What to do with home made Kefir?" />
  <row Id="14937" PostHistoryTypeId="3" PostId="7287" RevisionGUID="af4f9f50-e38e-4187-a16b-f752a90d1dbf" CreationDate="2010-09-14T15:35:12.617" UserId="2480" Text="&lt;culinary-uses&gt;&lt;kefir&gt;" />
  <row Id="14938" PostHistoryTypeId="2" PostId="7288" RevisionGUID="aac12745-2857-42f1-96bc-cb906ee89d5b" CreationDate="2010-09-14T15:41:34.997" UserId="2001" Text="Most of mine I make into smoothies and drink as you said. This is also the only way I saw it consumed in Russia.&#xD;&#xA;&#xD;&#xA;It can be interesting in baked goods. The same places you would use buttermilk you can use kefir. It gives an interesting yeasty flavor that works well in some recipes.&#xD;&#xA;&#xD;&#xA;For some time now I have been meaning to try straining it, sweetening, and churning in my icecream freezer. I'll bet the carbonation would make an interesting texture." />
  <row Id="14939" PostHistoryTypeId="2" PostId="7289" RevisionGUID="350d337f-ee5e-487b-ac57-0c4bc1d00788" CreationDate="2010-09-14T15:43:44.350" UserId="1816" Text="Kefir is often used as the agent in soaking grains, if you believe that soaking has health benefits (which is debatable).  Even if you don't, soaking grains provides a unique texture to your baked goods.  There are recipes for soaked bread, muffins, crackers, cookies, and more available on health food blogs.  If you want to learn how to adapt favorite recipes for soaking, [here][1] is a tutorial.  Note that it is from a very pro-soaking point of view.&#xD;&#xA;&#xD;&#xA;Kefir can also be a base for a smoothie if you want to dress it up as a drink.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.passionatehomemaking.com/2010/04/adapting-your-recipes-for-soaking.html" />
  <row Id="14941" PostHistoryTypeId="2" PostId="7291" RevisionGUID="a646b451-ffe2-4b32-a389-e862fcf70038" CreationDate="2010-09-14T15:50:04.560" UserId="1393" Text="[This page][1] claims they will hold their shape:&#xD;&#xA;&#xD;&#xA;&gt; Winesap Apples (Stayman Winesap) are a&#xD;&#xA;&gt; firm but juicy apple with a wine-like,&#xD;&#xA;&gt; tart flavor. They're good for eating&#xD;&#xA;&gt; fresh, for making cider, and for&#xD;&#xA;&gt; baking. Since they hold their shape&#xD;&#xA;&gt; well when baked, they're good for&#xD;&#xA;&gt; making apple dumplings.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bellaonline.com/articles/art5459.asp" />
  <row Id="14942" PostHistoryTypeId="16" PostId="7288" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T15:51:52.293" UserId="41" />
  <row Id="14943" PostHistoryTypeId="16" PostId="7289" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T15:51:52.293" UserId="41" />
  <row Id="14944" PostHistoryTypeId="16" PostId="7287" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-14T15:51:52.293" UserId="41" />
  <row Id="14947" PostHistoryTypeId="2" PostId="7293" RevisionGUID="4ad45a45-6987-4225-8554-e366a6df047b" CreationDate="2010-09-14T17:11:26.013" UserId="15" Text="3 pounds of [cabbage should net you approximately (source)][1] 1 pint of canned sauerkraut. Otherwise, 1 lb. = 2 cups cooked; 1 lb. = 4 cups shredded. I would recommend you just weigh the cabbage when you buy it so you can have an idea of how much it will yield.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.honeycreek.us/weights_yields.php" />
  <row Id="14948" PostHistoryTypeId="2" PostId="7294" RevisionGUID="37cb3a24-6f98-485e-91c2-2a175adda242" CreationDate="2010-09-14T17:44:08.743" UserId="15" Text="Roasted Corn in January Snow:&#xD;&#xA;&#xD;&#xA;If you do not have access to a grill, like during winter time, my preferred method for roasting corn without the fire is to use a skillet and about 1 teaspoon **maybe** of olive/peanut oil and a teaspoon of paprika. &#xD;&#xA;&#xD;&#xA;Basically, heat the oil until it is good and hot and coats the bottom of the skillet smoothly. Drop the paprika (or chili powder, ancho powder, etc) in the bottom of the pan, let it roast for about 30-60 seconds pushing it around with a spatula a bit, add the corn from a can (*drained*), and burn the corn a bit (tossing it with the spatula)." />
  <row Id="14949" PostHistoryTypeId="2" PostId="7295" RevisionGUID="b5d7ff14-9dc7-4dc5-86c6-6821412c6248" CreationDate="2010-09-14T18:03:20.740" UserId="2481" Text="Gougeres are not stuffed, at least in Bourgogne. The dough contain the cheese (Gruyere) and nothing is added to it after the fact. Well cooked gougeres have the cheese in the center still moist and gooey, giving the impression of an after the fact filling when in reality the cheese has been in the dough all along. If the inside of your gougere is dry, it's been in the oven for too long. Note that using anything else than gruyere, or eventually comté, is probably not going to get the gooey delicious result.&#xD;&#xA;&#xD;&#xA;I guess the only way to add a filling would be to do it the same way you do profiteroles: simply slice the gougere horizontally with a sharp knife, add whatever you want inside, and put the top back in place." />
  <row Id="14950" PostHistoryTypeId="2" PostId="7296" RevisionGUID="afd1308a-6692-444e-a545-f98d6441092e" CreationDate="2010-09-14T18:08:54.947" UserId="1816" Text="Boiling the chicken is the easiest cooking method to prep for shredding.  Searing and baking make it a lot more difficult.&#xD;&#xA;&#xD;&#xA;I too go with a combination of the two forks and hands (depending on what seems easier at the moment) method." />
  <row Id="14951" PostHistoryTypeId="6" PostId="7278" RevisionGUID="107964b5-3670-4c8e-9ccd-90224e8c11dc" CreationDate="2010-09-14T18:17:17.547" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;storage-method&gt;&lt;freezing&gt;&lt;dough&gt;" />
  <row Id="14952" PostHistoryTypeId="11" PostId="7167" RevisionGUID="32bf29c9-3d01-423d-bebd-253eb2fcccad" CreationDate="2010-09-14T18:19:43.843" UserId="-1" Text="[{&quot;Id&quot;:641,&quot;DisplayName&quot;:&quot;GUI Junkie&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="14953" PostHistoryTypeId="5" PostId="4568" RevisionGUID="63ac3c4b-fc43-492c-ad62-ae9f609091dc" CreationDate="2010-09-14T18:35:27.420" UserId="60" Comment="deleted 5 characters in body; edited title" Text="I'm familiar with using a meat mallet to tenderize steaks, but I'm curious what other techniques or methods there may be to achieve the same or similar results. " />
  <row Id="14954" PostHistoryTypeId="4" PostId="4568" RevisionGUID="63ac3c4b-fc43-492c-ad62-ae9f609091dc" CreationDate="2010-09-14T18:35:27.420" UserId="60" Comment="deleted 5 characters in body; edited title" Text="What are other techniques are used to tenderize steaks apart from using a meat mallet?" />
  <row Id="14955" PostHistoryTypeId="2" PostId="7297" RevisionGUID="2764812d-9348-468b-81bf-67a106ecf19d" CreationDate="2010-09-14T18:38:45.273" UserId="210" Text="I'm planning to make a chocolate orange cake and fancied making and orange caramel sauce to go with it.&#xD;&#xA;&#xD;&#xA;My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time  until a golden caramel and then adding whipping cream and stirring like crazy and taking off the heat.&#xD;&#xA;&#xD;&#xA;My question is what is the best way to get orange flavour in there?  Can i add orange juice instead or cream?  That doesn't feel like it will work.&#xD;&#xA;&#xD;&#xA;Could I mix orange juice with the cream first then add that?  If I reduced the OJ down before mixing it with the cream I assume I'd get more orange flavour?&#xD;&#xA;&#xD;&#xA;Any other ideas?  I will only have access to oranges and juice, no orange oil or anything fancy." />
  <row Id="14956" PostHistoryTypeId="1" PostId="7297" RevisionGUID="2764812d-9348-468b-81bf-67a106ecf19d" CreationDate="2010-09-14T18:38:45.273" UserId="210" Text="How can I make orange caramel sauce?" />
  <row Id="14957" PostHistoryTypeId="3" PostId="7297" RevisionGUID="2764812d-9348-468b-81bf-67a106ecf19d" CreationDate="2010-09-14T18:38:45.273" UserId="210" Text="&lt;caramel&gt;&lt;oranges&gt;" />
  <row Id="14958" PostHistoryTypeId="2" PostId="7298" RevisionGUID="b4c63259-dc13-4f61-91a1-36d0710d5372" CreationDate="2010-09-14T18:47:57.397" UserId="2047" Text="You want to get your flavor from the rind, not the juice. It's full of flavorful oils. The best way to do this in your case is probably to make your own orange zest by using a fine grater (I love my Microplane for this) and adding the zest to your sauce while cooking. Be sure to only use the outermost layer of the rind; the white part is the pith, and is quite bitter and not tasty. You may also be able to lightly peel the outside of your orange and cook the rinds in your sauce, then remove the spent rinds before using the sauce. I haven't tried this when making a caramel sauce, so you may need to experiment a bit. I definitely would NOT try mixing in the juice, though. The extra water and acid would probably make it a disaster.&#xD;&#xA;" />
  <row Id="14959" PostHistoryTypeId="2" PostId="7299" RevisionGUID="6a928038-3f2a-4b79-b6ac-4a04e9f8bb9d" CreationDate="2010-09-14T18:53:12.297" UserDisplayName="daniel" Text="I make orange caramel at work for one of our desserts.&#xD;&#xA;&#xD;&#xA;You will need:&#xD;&#xA;&#xD;&#xA; - zest of one orange. big chunks is fine&#xD;&#xA; - 2 cups sugar&#xD;&#xA; - 1 cup water&#xD;&#xA; - 2oz grand marnier/cointreau/triple sec (optional)&#xD;&#xA; - approx 1/2c butter, unsalted&#xD;&#xA; - approx 1/2c 35% cream&#xD;&#xA; - generous pinch kosher salt&#xD;&#xA; - 1-2tbsp pulp-free lemon juice&#xD;&#xA;&#xD;&#xA;Combine the first three ingredients in a saucepan. Brush the exposed sides of the pan with lemon juice--this prevents crystallization. Dissolve the sugar in the water over medium heat, turn down to low simmer for 20 minutes. Strain out the zest, return sauce to heat, bring to boil. Cook until the sauce has taken a light amber colour, pour into stainless steel bowl. Whisk in butter, then cream, then grand marnier if using, then salt." />
  <row Id="14960" PostHistoryTypeId="2" PostId="7300" RevisionGUID="aaac083a-4ece-4cc2-a997-b3632a70d4c1" CreationDate="2010-09-14T18:56:00.830" UserId="2483" Text="If so, should you wrap the chicken completely in foil, or leave the bottom open so the steam can get in?" />
  <row Id="14961" PostHistoryTypeId="1" PostId="7300" RevisionGUID="aaac083a-4ece-4cc2-a997-b3632a70d4c1" CreationDate="2010-09-14T18:56:00.830" UserId="2483" Text="Should you wrap chicken in foil when you steam it?" />
  <row Id="14962" PostHistoryTypeId="3" PostId="7300" RevisionGUID="aaac083a-4ece-4cc2-a997-b3632a70d4c1" CreationDate="2010-09-14T18:56:00.830" UserId="2483" Text="&lt;chicken&gt;&lt;steaming&gt;" />
  <row Id="14963" PostHistoryTypeId="2" PostId="7301" RevisionGUID="c9bc49fb-88b4-4e86-bd33-a788b63bc489" CreationDate="2010-09-14T18:58:27.823" UserId="1816" Text="Don't wrap the chicken in foil.  Instead you can use a steamer basket inserted in a pot with the lid on (making sure your liquid does not touch the chicken) and steam it that way.&#xD;&#xA;&#xD;&#xA;If you don't have a steamer basket and what you are trying to do is replace one, instead of wrapping the chicken roll that foil into balls or strips and use it to elevate the chicken above the cooking liquid in your pot.&#xD;&#xA;&#xD;&#xA;If you wrap in foil, the chicken will be cooking via the heat transfer from the foil rather than from the steam." />
  <row Id="14964" PostHistoryTypeId="5" PostId="7297" RevisionGUID="1c00d33f-eab5-43fe-98ab-73571859c8a0" CreationDate="2010-09-14T19:18:30.317" UserId="1259" Comment="spelling" Text="I'm planning to make a chocolate orange cake and fancied making an orange caramel sauce to go with it.&#xD;&#xA;&#xD;&#xA;My plan is to make a caramel sauce by heating up butter and sugar in a pan , stirring all the time  until a golden caramel and then adding whipping cream and stirring like crazy and taking off the heat.&#xD;&#xA;&#xD;&#xA;My question is what is the best way to get orange flavour in there?  Can i add orange juice instead or cream?  That doesn't feel like it will work.&#xD;&#xA;&#xD;&#xA;Could I mix orange juice with the cream first then add that?  If I reduced the OJ down before mixing it with the cream I assume I'd get more orange flavour?&#xD;&#xA;&#xD;&#xA;Any other ideas?  I will only have access to oranges and juice, no orange oil or anything fancy." />
  <row Id="14965" PostHistoryTypeId="2" PostId="7302" RevisionGUID="3c88902a-5261-4a8b-9afd-c3c048e8e7ec" CreationDate="2010-09-14T19:20:26.787" UserId="630" Text="You may be interested in checking out shops that sell homebrewing (beer) supplies.  A lot of the grains they have will be malted/kilned, but not all.  This will mostly be useful if you are planning to mill the grains yourself.&#xD;&#xA;&#xD;&#xA;You may not be able to find much strictly locally-sourced at a homebrew shop, but it might be a good starting point." />
  <row Id="14966" PostHistoryTypeId="2" PostId="7303" RevisionGUID="78aa3674-8e42-4249-a52f-409d67809857" CreationDate="2010-09-14T19:23:21.477" UserId="1672" Text="I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving protein.) My usual methods at home are baking and pan-frying in cast iron; I like the browned outside and tougher texture. I'm going to be cooking on a propane stove, so baking is obviously out, and heating cast iron would run through the propane pretty fast. My best thought is to go all out pressing the tofu, using something absorbent at the end to make sure the outside is as dry as I can get it. Is there anything else I could do to get nice, browned tofu using a minimum of fuel?" />
  <row Id="14967" PostHistoryTypeId="1" PostId="7303" RevisionGUID="78aa3674-8e42-4249-a52f-409d67809857" CreationDate="2010-09-14T19:23:21.477" UserId="1672" Text="Camping with tofu" />
  <row Id="14968" PostHistoryTypeId="3" PostId="7303" RevisionGUID="78aa3674-8e42-4249-a52f-409d67809857" CreationDate="2010-09-14T19:23:21.477" UserId="1672" Text="&lt;vegetarian&gt;&lt;camping&gt;&lt;tofu&gt;" />
  <row Id="14969" PostHistoryTypeId="2" PostId="7304" RevisionGUID="1fcd40d8-5070-4541-ab0f-b83cedf6e74d" CreationDate="2010-09-14T19:30:56.137" UserId="220" Text="Cooked tofu will keep almost as well as raw tofu, and it will be lighter, as the water will be gone. Depending on how long you're planning to camp, you can just fry it all at home, then reheat small amounts of it for dinner.&#xD;&#xA;" />
  <row Id="14970" PostHistoryTypeId="2" PostId="7305" RevisionGUID="9b96d6bd-c95e-4536-850c-93d9a624c1b9" CreationDate="2010-09-14T19:49:40.030" UserId="1393" Text="* Do you have one of those wire racks that hold food in tight but give access to both sides through a grid? I think folks use them for fish sometimes. Anyhow, brush your tofu with oil, put it in one of those racks, and then give it direct heat over the stove or campfire.&#xD;&#xA;&#xD;&#xA;* Same idea, but just use tongs and do one slab at a time. It will brown and heat through quite quickly.&#xD;&#xA;&#xD;&#xA;* Actually, you can do the same thing you do at home in cast iron in an aluminum camping skillet. Just get it real hot, add oil, make sure the tofu is dry, and don't crowd the pan and you'll still be able to get that crust that you love. (As do I)." />
  <row Id="14971" PostHistoryTypeId="2" PostId="7306" RevisionGUID="3b98870f-165a-4b1c-b06a-23d8de7e68bf" CreationDate="2010-09-14T19:50:13.620" UserId="203" Text="There are the meat tenderizers that do actually stab through the meat with several blades.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Jaccard-Supertendermatic-16-Blade-Tenderizer/dp/B001343VTY&#xD;&#xA;&#xD;&#xA;I wouldn't use it on a steak I'm going to throw on the grill, but I've used it with tougher cuts making cube steak for things like Chicken Fried Steak&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Cube_steak" />
  <row Id="14972" PostHistoryTypeId="5" PostId="7303" RevisionGUID="1b2112a9-e839-4c93-8425-4b883d089caa" CreationDate="2010-09-14T20:26:24.323" UserId="1672" Comment="added 192 characters in body" Text="I'm about to take an extended camping trip, and I'd love to be able to make some decent tofu. (I'm mostly vegetarian, and I'm definitely going to be craving protein.) My usual methods at home are baking and pan-frying in cast iron; I like the browned outside and tougher texture. I'm going to be cooking on a propane stove, so baking is obviously out, and heating cast iron would run through the propane pretty fast. My best thought is to go all out pressing the tofu, using something absorbent at the end to make sure the outside is as dry as I can get it. Is there anything else I could do to get nice, browned tofu using a minimum of fuel?&#xD;&#xA;&#xD;&#xA;Edit: I'm asking about doing it without campfires. I may have one now and then, but it's a solo trip (not as much bang for your buck with the wood) and there won't be fire pits everywhere." />
  <row Id="14973" PostHistoryTypeId="2" PostId="7307" RevisionGUID="9dffc150-cedb-4b84-89ae-53e4934a8edb" CreationDate="2010-09-14T20:38:16.387" UserDisplayName="Jeremy" Text="In addition to acids (to which I would add Coke is a pretty good one), I've also had some luck with Whiskey.  Leaves an extremely interesting flavor in the meat too. " />
  <row Id="14974" PostHistoryTypeId="5" PostId="5591" RevisionGUID="b437bb9b-da5d-4b9a-9b5f-a3de7af6ed0b" CreationDate="2010-09-14T20:41:22.530" UserId="364" Comment="rewording for clarity." Text="I wanted to freeze some leftover wine (about half a bottle) to use for cooking at a later date. &#xD;&#xA;&#xD;&#xA; - Will it keep at all?  &#xD;&#xA; - Are there any special ways to freeze it?  &#xD;&#xA; - Would freezing it in the bottle be safe?  &#xD;&#xA; - Should it be defrosted first before using, or can I use it straight out of the freezer?" />
  <row Id="14975" PostHistoryTypeId="4" PostId="5591" RevisionGUID="b437bb9b-da5d-4b9a-9b5f-a3de7af6ed0b" CreationDate="2010-09-14T20:41:22.530" UserId="364" Comment="rewording for clarity." Text="Is it possible to freeze wine for future use?" />
  <row Id="14976" PostHistoryTypeId="2" PostId="7308" RevisionGUID="42a055ec-248e-4083-a5f4-0e79d5ed4bc8" CreationDate="2010-09-14T20:52:28.137" UserId="364" Text="I normally purchase sesame oil from an Asian market, but this time I bought it from the grocery store. I primarily use sesame oil for making stir-fried cashew chicken in a wok on the stovetop. &#xD;&#xA;&#xD;&#xA;Kadoya Brand  &#xD;&#xA;100% Pure Sesame Oil  &#xD;&#xA;Ingredients: Sesame Seed Oil  &#xD;&#xA;&#xD;&#xA;La Tourangelle Toasted Sesame Oil  &#xD;&#xA;Ingredients: 100% Pure Sesame Oil&#xD;&#xA;&#xD;&#xA;The new bottle (toasted sesame oil) says on the back that it is best for low to medium heat, including stir-frying, baking, dipping, dressings, or drizzled on finished dishes.&#xD;&#xA;&#xD;&#xA;So, what is the difference between sesame oil and toasted sesame oil? I do not taste a difference. " />
  <row Id="14977" PostHistoryTypeId="1" PostId="7308" RevisionGUID="42a055ec-248e-4083-a5f4-0e79d5ed4bc8" CreationDate="2010-09-14T20:52:28.137" UserId="364" Text="Sesame Oil vs Toasted Sesame Oil" />
  <row Id="14978" PostHistoryTypeId="3" PostId="7308" RevisionGUID="42a055ec-248e-4083-a5f4-0e79d5ed4bc8" CreationDate="2010-09-14T20:52:28.137" UserId="364" Text="&lt;oil&gt;&lt;asian-cuisine&gt;" />
  <row Id="14979" PostHistoryTypeId="2" PostId="7309" RevisionGUID="3823839f-52a9-405a-bbf5-2182e01182c4" CreationDate="2010-09-14T21:03:13.143" UserId="1393" Text="I think the Kadoya brand you bought was toasted as well, it just didn't bother to mention it. Everything I've bought from Kadoya has been toasted. They are easy to tell apart. Non-toasted is about the same color as say safflower oil, toasted is rather dark brown. Toasted is used primarily for finishing dishes, as a final flavor. A little goes a long way. Non-toasted is a pretty marginalized product; you see it at health food stores some times. I can't think of any culinary reason to prefer it over the many other choices and it is quite expensive. Maybe some folks have particular health reasons for choosing it." />
  <row Id="14980" PostHistoryTypeId="5" PostId="7261" RevisionGUID="d121df4c-8863-40e4-b350-6bdd65eb9e06" CreationDate="2010-09-14T21:17:57.990" UserId="67" Comment="added update" Text="Once it's cooled down some, I switch to using my hands ... expecially as it helps to find any bones, globs of fat, etc.  I find it goes much faster, particularly if you're dealing with anything other than boneless breast meat.&#xD;&#xA;&#xD;&#xA;... but it shreds easiest while it's still warm, so if I'm doing a fair bit, I'll break a bit apart using forks, let that cool, break some more apart with a fork, then shread the first bit before it cools too much, repeat.  (so basically, I have one set broken down somewhat to cool faster while I'm shreding an already-cooled off bit).&#xD;&#xA;&#xD;&#xA;**update** as justkt mentioned, the cooking method matters -- roasting and other high heat methods are going to cook the outside faster than the inside.  I typically poach my chicken if I'm going to be shreding it -- bring water to a boil, add chicken, bring back to a boil, turn to low, then leave for an hour or two ... the low temp gets it all nice and tender, while the boiling kills surface bacteria." />
  <row Id="14981" PostHistoryTypeId="2" PostId="7310" RevisionGUID="4a1204be-0c0c-4b02-9168-e48edb857dc5" CreationDate="2010-09-14T21:57:45.760" UserId="149" Text="Salmon fillets tend to go 'pop' and spatter bits of themselves around the contained in the microwave. Anyone got a procedure that discourages this?&#xD;&#xA;" />
  <row Id="14982" PostHistoryTypeId="1" PostId="7310" RevisionGUID="4a1204be-0c0c-4b02-9168-e48edb857dc5" CreationDate="2010-09-14T21:57:45.760" UserId="149" Text="salmon + microwave = BLAM, any suggestions?" />
  <row Id="14983" PostHistoryTypeId="3" PostId="7310" RevisionGUID="4a1204be-0c0c-4b02-9168-e48edb857dc5" CreationDate="2010-09-14T21:57:45.760" UserId="149" Text="&lt;microwave&gt;" />
  <row Id="14984" PostHistoryTypeId="2" PostId="7311" RevisionGUID="344e21d4-99e3-4fd6-bcd0-b176b05eb2bf" CreationDate="2010-09-14T22:12:35.873" UserId="60" Text="Besides not microwaving it? Cover your filets with a paper towel, it will catch any exploding bits. &#xD;&#xA;&#xD;&#xA;Seriously though, it shouldn't take but 6-8 minutes to sear a refrigerated salmon filet in a hot pan. Do this, your taste buds will thank you." />
  <row Id="14985" PostHistoryTypeId="2" PostId="7312" RevisionGUID="2e8e84ff-8123-434e-b09a-fec98e337924" CreationDate="2010-09-14T22:18:58.813" UserId="2488" Text="I usually use ginger with smashed potato + squash nutmeg (or similar).&#xD;&#xA;&#xD;&#xA;I cut the ginger in really little chunks and put that while the smashed thing is cooking, it spices a rather plain course and can surprise a bit people.&#xD;&#xA;&#xD;&#xA;Also, you can look at vindaloo paste which use ginger." />
  <row Id="14986" PostHistoryTypeId="16" PostId="7312" RevisionGUID="2e8e84ff-8123-434e-b09a-fec98e337924" CreationDate="2010-09-14T22:18:58.813" UserId="-1" />
  <row Id="14987" PostHistoryTypeId="2" PostId="7313" RevisionGUID="915c66c7-bb63-47aa-8502-34f520da5c65" CreationDate="2010-09-14T22:23:34.707" UserDisplayName="roberto nevado" Text="as one of the other visitors mentioned, be careful to use rose petals that have been sprayed with who knows what&#xD;&#xA;&#xD;&#xA;alternative is to use rose petals (or the green leaves of the rose,for that matter) of organic certified roses from ecuador, check www.nevadoroses.com, or latest news about edible certified organic roses in Reuters article, &#xD;&#xA;&#xD;&#xA;&gt; http://in.mobile.reuters.com/mobile/m/AnyArticle/p.rdt?URL=http://in.reuters.com/article/idINTRE68C57A20100913&#xD;&#xA;&gt; www.persona.ec&#xD;&#xA;&#xD;&#xA;enjoy&#xD;&#xA;roberto&#xD;&#xA;" />
  <row Id="14988" PostHistoryTypeId="16" PostId="7313" RevisionGUID="915c66c7-bb63-47aa-8502-34f520da5c65" CreationDate="2010-09-14T22:23:34.707" UserId="-1" />
  <row Id="14993" PostHistoryTypeId="2" PostId="7315" RevisionGUID="c16d5852-af40-4c80-864a-372c0311f782" CreationDate="2010-09-14T23:32:39.603" UserId="1415" Text="What about making it at home, and just reheating it while you're camping? in addition to tofu, there's tempeh -- and i just read this recipe before checking in here, so this seems timely: http://tinyurl.com/295apgb (leave out the green beans, of course) " />
  <row Id="14994" PostHistoryTypeId="2" PostId="7316" RevisionGUID="6c0f2b74-5bea-4e0b-a0a7-d15c3ea9cff0" CreationDate="2010-09-15T00:21:30.130" UserId="2491" Text="[PracticallyEdible](http://www.practicallyedible.com/edible.nsf/pages/devilsfoodcake) has a nice description of Devil's Food Cake.&#xD;&#xA;&#xD;&#xA;Originally, Devil's Food Cake had a medium dense texture.  The colour had a reddish tint that was probably caused by baking soda reacting with cocoa powder.  In fact, I have an old cookbook (The Day by Day Cook Book, 1939) that contains a recipe for Red Devil's Food Cake.  This recipe calls for 2 oz. unsweetened chocolate and 1 tsp. of baking soda." />
  <row Id="14995" PostHistoryTypeId="2" PostId="7317" RevisionGUID="eead147a-73db-474f-9177-6b67862683f5" CreationDate="2010-09-15T00:29:02.857" UserId="2239" Text="MY preferred method (and for the establishments I have worked) has been to clean using soap and water, then sanitize using either a commercial product, or a bleach and water solution.&#xD;&#xA;&#xD;&#xA;If you are going to immerse items to be sanitized, you should use 1/4 cup of bleach per gallon of water. Item should stay in solution for a minimum of 2 minutes. Air dry.&#xD;&#xA;&#xD;&#xA;If you want to spray sanitizer onto items, like counter tops, use a solution of 1 tablespoon bleach per gallon of water. Sanitizer should be in contact with surface for 1 minute. Air dry.&#xD;&#xA;&#xD;&#xA;If you don't want to air dry, rinse the item and dry with a clean towel.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="14996" PostHistoryTypeId="2" PostId="7318" RevisionGUID="0cba34f8-bb5e-41c7-a89f-aee3a8dad803" CreationDate="2010-09-15T01:33:29.067" UserId="2492" Text="You can simulate steaming in a microwave. First defrost the salmon. Put it in a glass dish. Put some soy sauce on the bottom of the dish, say half a cm deep. Add some chopped ginger. Cover the dish with plastic wrap. Microwave for 5 minutes or so. Tastes great and healthly too." />
  <row Id="14997" PostHistoryTypeId="2" PostId="7319" RevisionGUID="22e8c563-f7d8-4506-b02d-205a12f2c6ee" CreationDate="2010-09-15T02:12:45.880" UserId="1184" Text="There is such a thing as Chestnut Flour. I have a Dowd and Rogers brand  imported from Italy that has a recipe for for Chestnut Puree on the back, using the flour.  The ingredients are 100% ground chestnuts. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="14998" PostHistoryTypeId="2" PostId="7320" RevisionGUID="55d1dbd8-963a-41fd-b408-a4761217318c" CreationDate="2010-09-15T05:06:06.703" UserId="183" Text="To get the sugar caramelized to that perfect dark brown, I start the sugar on the stove top and finish in the oven.  &#xD;&#xA;&#xD;&#xA;I add a bit of water to the sugar and some corn syrup (the fructose makes the brown more intense, but one can skip it), keep it on a medium burner until it reaches the first caramel stage, at 155&amp;deg;C.  As Michael notes, the sugar can go very fast from this stage to burnt.  To avoid this, I place the pan in an oven that has been pre-heated to 180&amp;deg;C, just above the dark caramel stage.  Checking every two minutes with an infrared thermometer (more often as it gets closer to 177&amp;deg;C), it's easy to get the sugar to the right temperature.&#xD;&#xA;&#xD;&#xA;[This post describes the method in more detail.][1]&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven.html" />
  <row Id="14999" PostHistoryTypeId="5" PostId="7320" RevisionGUID="afb6f4a4-29fb-4109-8b2d-ad4e351d54e1" CreationDate="2010-09-15T05:25:46.900" UserId="183" Comment="too late for me to be writing" Text="To get the sugar caramelized to that perfect dark brown, I start the sugar on the stove top and finish in the oven.  &#xD;&#xA;&#xD;&#xA;I start by adding a bit of water and some corn syrup (the fructose makes the brown more intense, but one can skip it) to the sugar and keep it on a medium burner until it reaches the first caramel stage, at 155&amp;deg;C.  As Michael notes, the sugar can go very fast from this stage to burnt.  To avoid this, I place the pan in an oven that has been pre-heated to 180&amp;deg;C, just above the dark caramel stage.  Checking every two minutes with an infrared thermometer (more often as it gets closer to 177&amp;deg;C), it's easy to get the sugar to the right temperature.&#xD;&#xA;&#xD;&#xA;[This post describes the method in more detail.][1]&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven.html" />
  <row Id="15000" PostHistoryTypeId="2" PostId="7321" RevisionGUID="ea69ef6d-2e9b-4531-8d36-cea8024edca6" CreationDate="2010-09-15T05:43:57.247" UserId="2125" Text="I just found the [recipe][1] for it. The name of it is Bak Kwa (Sweet BBQ Pork Jerky). Here's the [wikipedia entry][2] (boy it's easy to find things when you know the name!). The recipe actually grind up the pork. They use about 70% meat and 30% fat.  But according to the wikipedia entry there is also an expensive version where they slice of a slide piece of meat.&#xD;&#xA;&#xD;&#xA;Sugar and salt was originally used and then the meat was smoked (this sounds really close to BBQing, which generally cooks the meat with smoke...yummy tender ribs).&#xD;&#xA;&#xD;&#xA;These days, people make them in the oven at low heat. In the recipe, they put the minced mixture between two sheets of parchment paper, which probably keeps it moist and tender!&#xD;&#xA;&#xD;&#xA;  [1]: http://iamwhaticook.blogspot.com/2009/01/homemade-bak-kwa-sweet-bbq-pork-jerky.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Bakkwa" />
  <row Id="15001" PostHistoryTypeId="2" PostId="7322" RevisionGUID="b8dbfcc3-a60b-4c8b-a9bc-5ed824e2c0e8" CreationDate="2010-09-15T07:23:08.580" UserId="1140" Text="You can make so much different things out of Fenugreek.&#xD;&#xA;&#xD;&#xA; - [**Fenugreek paratha - (Methi Paratha)**][1] &#xD;&#xA;   &#xD;&#xA; - **Potato Fenugreek curry** - [youtube link here][2]&#xD;&#xA;   &#xD;&#xA; - [**Lentil Soup with Fenugreek - (Methi Dal)**][3]&#xD;&#xA;&#xD;&#xA;Above all its [**amazing herb**][4] that is readily available&#xD;&#xA;&#xD;&#xA; 1. Helps Treat Diabetes &amp; Reduce Cholesterol  &#xD;&#xA; 2. Aids Digestion&#xD;&#xA; 3. Prevents Hair Loss, Prevents Dandruff &amp; Strengthens Hair&#xD;&#xA; 4. Helps In Losing Weight&#xD;&#xA; 5. Antidote For Skin Problems&#xD;&#xA; 6. Good For Beauty &amp; Health&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://indianfood.about.com/od/breadrecipes/r/methiparatha.htm&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=YP5hpZIKTRY&#xD;&#xA;  [3]: http://www.ecurry.com/blog/soups-and-salads/soup/methi-dal-lentil-soup-with-fenugreek/&#xD;&#xA;  [4]: http://www.indiamarks.com/guide/Health-benefits-of-Fenugreek-Methi-/10552/" />
  <row Id="15002" PostHistoryTypeId="2" PostId="7323" RevisionGUID="64d63977-e205-45b0-b78d-bb356b4b015a" CreationDate="2010-09-15T07:30:43.143" UserDisplayName="daniel" Text="Soap and water on everything that could conceivably come into contact with food. So... all food preparation surfaces, walls a good 2-3 feet (60cm-1m) up and down from prep areas. Everything in between.&#xD;&#xA;&#xD;&#xA;Then spray everything with a commercial sanitizing product, such as a multi-quat foodsafe santizer." />
  <row Id="15003" PostHistoryTypeId="2" PostId="7324" RevisionGUID="ffe792a8-41d2-4ea2-b012-3af648a7b107" CreationDate="2010-09-15T08:00:35.657" UserDisplayName="daniel" Text="Yeah. Don't use the microwave. Yes, the tool is useful for certain things--defrosting, reheating, or indeed making french fries (per a lovely blog). It is categorically _not_ useful for cooking from raw.&#xD;&#xA;Use a pan, your oven, or a grill." />
  <row Id="15004" PostHistoryTypeId="2" PostId="7325" RevisionGUID="5c98ff53-023e-4edc-9802-930ea74dcc98" CreationDate="2010-09-15T08:02:50.883" UserDisplayName="daniel" Text="Honestly? This may make me unpopular, but if you cannot taste the difference between toasted and untoasted sesame oil then your palate needs _serious and immediate_ education.&#xD;&#xA;&#xD;&#xA;Regular sesame oil is light, almost sweet, with just a hint of flavour. Toasted sesame oil is bod, assertive, nutty." />
  <row Id="15005" PostHistoryTypeId="5" PostId="7310" RevisionGUID="c6f6634c-7f44-4408-bc70-c95e9cb8a3ec" CreationDate="2010-09-15T08:09:51.073" UserId="210" Comment="fixed typo" Text="Salmon fillets tend to go 'pop' and spatter bits of themselves around the container in the microwave. Anyone got a procedure that discourages this?&#xD;&#xA;" />
  <row Id="15006" PostHistoryTypeId="5" PostId="7068" RevisionGUID="63cdcaef-4d91-4fe9-815f-72ce340eabd3" CreationDate="2010-09-15T12:07:46.170" UserId="87" Comment="added 354 characters in body" Text="On my next Catering job, I was asked to cook a large amount of rice. I will probably use about 15 to 20 cups of Basmatti or Risotto rice. &#xD;&#xA;&#xD;&#xA;- For the Basmati, my options are to either cook the rice 4 cups at a time (re-season, clean the pots, etc) or use my large soup / gravy pot to do the rice. &#xD;&#xA;- For the Risotto, I'm not really sure if cooking that much risotto is even possible simultaneously.&#xD;&#xA;&#xD;&#xA;My question in a nutshell is how much water and salt should I put in?&#xD;&#xA;&#xD;&#xA;Now I know that water and seasoning depends on humidity, weather condition, type of rice, where was it harvested from, was it drained ? washed ? drained and washed? soaked?, the moon and earth cycles, night and day, and that the amount of water decreases significantly as the amount of rice increases. I'm looking for a ballpark figure (+/- 1 cup)&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;I'm sorry to be a pain in the rear; however, there is **definitely** a difference between cooking 2 cups of rice and 20 cups of rice. I ended up resorting to making my spice mix ahead of time and cooked the rice 4 cups at a time with about (5-6 cups of water for each batch). &#xD;&#xA;&#xD;&#xA;I'll keep researching this and see what I can come up with" />
  <row Id="15007" PostHistoryTypeId="5" PostId="7134" RevisionGUID="814f1f28-eb65-41e9-9943-06e5e86b49b1" CreationDate="2010-09-15T12:35:09.850" UserId="210" Comment="fixed grammar" Text="One great way to cook rice is the iranian style [chelow or polo][1]. Rice is soaked in salted water for a couple of hours then it is boiled the same way as pasta 'al dente'. Finally it is drained then steamed for about one hour. The question of how much water doesn't hold.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Iranian_cuisine" />
  <row Id="15008" PostHistoryTypeId="2" PostId="7326" RevisionGUID="c01dfb20-a62f-4cf2-bf36-7af502338cff" CreationDate="2010-09-15T12:53:47.277" UserId="1644" Text="&#xD;&#xA;Can I use sprouting vegetables? Are they poisonous? &#xD;&#xA;When cooked, does the sprouting have an effect to foods taste?&#xD;&#xA;&#xD;&#xA;Can I use my potatoes or carrots if they already has some roots...?&#xD;&#xA;How about when my onion is sprouting?&#xD;&#xA;" />
  <row Id="15009" PostHistoryTypeId="1" PostId="7326" RevisionGUID="c01dfb20-a62f-4cf2-bf36-7af502338cff" CreationDate="2010-09-15T12:53:47.277" UserId="1644" Text="Are vegetables poisonous if they have roots, are sprouting or are many weeks old?" />
  <row Id="15010" PostHistoryTypeId="3" PostId="7326" RevisionGUID="c01dfb20-a62f-4cf2-bf36-7af502338cff" CreationDate="2010-09-15T12:53:47.277" UserId="1644" Text="&lt;vegetables&gt;" />
  <row Id="15011" PostHistoryTypeId="5" PostId="7326" RevisionGUID="c959180a-fbaa-4bdf-8cf8-a66825c092af" CreationDate="2010-09-15T12:59:15.733" UserId="1644" Comment="deleted 2 characters in body; edited tags" Text="Can I use sprouting vegetables? Are they poisonous? &#xD;&#xA;When cooked, does the sprouting have an effect to foods taste?&#xD;&#xA;&#xD;&#xA;Can I use my potatoes or carrots if they already has some roots...?&#xD;&#xA;How about when my onion is sprouting?&#xD;&#xA;" />
  <row Id="15012" PostHistoryTypeId="6" PostId="7326" RevisionGUID="c959180a-fbaa-4bdf-8cf8-a66825c092af" CreationDate="2010-09-15T12:59:15.733" UserId="1644" Comment="deleted 2 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;vegetables&gt;" />
  <row Id="15013" PostHistoryTypeId="2" PostId="7327" RevisionGUID="c0b7794b-2790-43c0-8fc9-fb446fdb3de4" CreationDate="2010-09-15T12:59:21.757" UserId="2010" Text="It mainly depends on the vegetable.  Most root veg like potatoes is fine to eat - I usually just pick the shoots off.&#xD;&#xA;&#xD;&#xA;Onions and garlic - again I'd just chop the shoot off but it does mean its past its best I find.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15014" PostHistoryTypeId="2" PostId="7328" RevisionGUID="a81f308e-235e-423c-a4b3-7da66ea04cf5" CreationDate="2010-09-15T13:08:08.287" UserId="2001" Text="I'll second NBenatar but with a bit more info:&#xD;&#xA;&#xD;&#xA;Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.&#xD;&#xA;&#xD;&#xA;Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts." />
  <row Id="15015" PostHistoryTypeId="2" PostId="7329" RevisionGUID="7fe6ea9a-84f4-49f1-85bd-269593bc1b77" CreationDate="2010-09-15T13:23:55.893" UserId="15" Text="Another organic route for day to day cleaning is vinegar; I use a spray bottle with half white vinegar and half water at night on my counter tops before bed (use soap after cooking/prepping). It does a good job cleaning bateria, mold, and germs; and once you get accustomed to the smell of vinegar you will realize it kills smells once the vinegar smell goes away. A nice touch is rubbing a lemon on the counter beforehand; it really doesn't do much other than smell nice and break down oil." />
  <row Id="15016" PostHistoryTypeId="5" PostId="7328" RevisionGUID="c8f32c55-a327-4c5d-b028-129b0fc7d5b4" CreationDate="2010-09-15T13:26:39.543" UserId="2001" Comment="Clarification" Text="I'll second NBenatar but with a bit more info:&#xD;&#xA;&#xD;&#xA;Carrots, onion, and garlic aren't dangerous when they sprout but they use their sugar reserves to make the sprout. They go downhill very fast and get rubbery and unusable. Whenever garlic or onions sprout I just plant them and use the greens instead.&#xD;&#xA;&#xD;&#xA;Potatoes are a little different. Even after sprouting they can still have usable parts for some time. The green portions of a potato are toxic (not enough to be scary but I've heard they will make you sick if you eat enough). It's worth cutting away the green parts if the potato isn't soft yet." />
  <row Id="15017" PostHistoryTypeId="6" PostId="7068" RevisionGUID="a530f07e-092a-4482-a4a4-718a95e30eb4" CreationDate="2010-09-15T14:10:16.193" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;mass-cooking&gt;" />
  <row Id="15018" PostHistoryTypeId="6" PostId="6100" RevisionGUID="c31355b7-f13b-498f-ba5c-0a2ac75c563c" CreationDate="2010-09-15T14:12:27.100" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;ginger&gt;" />
  <row Id="15019" PostHistoryTypeId="2" PostId="7330" RevisionGUID="d107ffe8-9dcc-4a2c-8fb7-f2ecc1dd6861" CreationDate="2010-09-15T14:21:05.170" UserId="124" Text="I made some Thai red curry a few days ago. It turned out pretty well. The only problem is that it was fairly runny. I thickened it up with a slurry which helped a bit. I doubt a roux would have any more thickening power. I'm sure there's got to be a better way. Thanks in advance!" />
  <row Id="15020" PostHistoryTypeId="1" PostId="7330" RevisionGUID="d107ffe8-9dcc-4a2c-8fb7-f2ecc1dd6861" CreationDate="2010-09-15T14:21:05.170" UserId="124" Text="How to thicken Thai curry" />
  <row Id="15021" PostHistoryTypeId="3" PostId="7330" RevisionGUID="d107ffe8-9dcc-4a2c-8fb7-f2ecc1dd6861" CreationDate="2010-09-15T14:21:05.170" UserId="124" Text="&lt;thickening&gt;&lt;curry&gt;&lt;thai-cuisine&gt;" />
  <row Id="15022" PostHistoryTypeId="2" PostId="7331" RevisionGUID="2df5a46d-9239-497f-a607-710e8c3506ef" CreationDate="2010-09-15T14:30:13.650" UserId="2010" Text="Some things I might try:&#xD;&#xA;&#xD;&#xA;Cornflour or Arrowroot - Normal thickening agents might help&#xD;&#xA;&#xD;&#xA;Half and Half - Replacing half of the coconut milk with coconut cream.&#xD;&#xA;&#xD;&#xA;Reducing it down more - this will have the bonus of concentrating the flavour even more.&#xD;&#xA;&#xD;&#xA;Using less coconut milk overall?" />
  <row Id="15023" PostHistoryTypeId="2" PostId="7332" RevisionGUID="f00af76d-ea12-4c20-90fa-03658ea9d812" CreationDate="2010-09-15T15:39:55.657" UserId="1393" Text="When you open a can of coconut milk, it usually has separated, with the thick stuff at the top, and more watery business at the bottom. Don't shake or stir it! Start your curry with just the thick stuff, and then thin it as needed with the remainder." />
  <row Id="15024" PostHistoryTypeId="5" PostId="7332" RevisionGUID="99d3c3b0-4140-4c29-bc8b-73dc90662dcb" CreationDate="2010-09-15T16:02:29.410" UserId="1393" Comment="added 139 characters in body" Text="When you open a can of coconut milk, it usually has separated, with the thick stuff at the top, and more watery business at the bottom. Don't shake or stir it! Start your curry with just the thick stuff, and then thin it as needed with the remainder. I would definitely not add a starch-based thickener. That isn't traditional in Thai curries and will inevitably make them a little gloopy." />
  <row Id="15025" PostHistoryTypeId="2" PostId="7333" RevisionGUID="431c0f42-5ab0-4931-a988-74133dc56468" CreationDate="2010-09-15T17:31:46.787" UserId="2480" Text="After all it has oil and sugar in it. Why doesn't bacteria love it? Thanks!" />
  <row Id="15026" PostHistoryTypeId="1" PostId="7333" RevisionGUID="431c0f42-5ab0-4931-a988-74133dc56468" CreationDate="2010-09-15T17:31:46.787" UserId="2480" Text="Why doesn't chocolate go bad?" />
  <row Id="15027" PostHistoryTypeId="3" PostId="7333" RevisionGUID="431c0f42-5ab0-4931-a988-74133dc56468" CreationDate="2010-09-15T17:31:46.787" UserId="2480" Text="&lt;chocolate&gt;" />
  <row Id="15028" PostHistoryTypeId="2" PostId="7334" RevisionGUID="4163c41c-6637-4107-8441-6af27b6df16c" CreationDate="2010-09-15T17:36:32.673" UserId="1393" Text="I've heard Jeffrey Steingarten, on Iron Chef America, mention that he finds honey quite bitter. I've never noticed that myself. Maybe if I really try I can notice a slight bitter finish, but for me the sweetness and floral aroma dominates. Is honey actually bitter in some quantifiable sense? Are some particular varieties of honey better known for this characteristic?" />
  <row Id="15029" PostHistoryTypeId="1" PostId="7334" RevisionGUID="4163c41c-6637-4107-8441-6af27b6df16c" CreationDate="2010-09-15T17:36:32.673" UserId="1393" Text="Does honey have a bitter component?" />
  <row Id="15030" PostHistoryTypeId="3" PostId="7334" RevisionGUID="4163c41c-6637-4107-8441-6af27b6df16c" CreationDate="2010-09-15T17:36:32.673" UserId="1393" Text="&lt;honey&gt;" />
  <row Id="15031" PostHistoryTypeId="2" PostId="7335" RevisionGUID="b55d3105-37d8-49f5-88b8-53598e820579" CreationDate="2010-09-15T17:42:02.990" UserId="2480" Text="I will answer another aspect of your question. Is it safe to eat before running. It is probably safe, and if your friend does get sick it will be after the run. However, I can't see the advantage of consuming extra protein before a run. The body needs energy not proteins. Also during the run the digestive system is suppressed, so your friend may not even be able to digest the protein properly, and it may cause your friend to get dehydrated faster." />
  <row Id="15032" PostHistoryTypeId="2" PostId="7336" RevisionGUID="d9337810-f09f-425e-a364-11acf446480a" CreationDate="2010-09-15T17:42:12.973" UserId="2467" Text="My wife calls this a &quot;Hot Toddy&quot; but I'm sure that's something else.  I just put a slice of ginger and a slice of lemon in a mug of water in the microwave for 2 minutes, add some honey - it's pretty good and it'll clear out your sinuses!" />
  <row Id="15033" PostHistoryTypeId="16" PostId="7336" RevisionGUID="d9337810-f09f-425e-a364-11acf446480a" CreationDate="2010-09-15T17:42:12.973" UserId="-1" />
  <row Id="15034" PostHistoryTypeId="2" PostId="7337" RevisionGUID="168a0772-aaef-4a31-9c65-09bf525c7c7c" CreationDate="2010-09-15T17:45:45.243" UserId="2010" Text="Simple answer is that it does.&#xD;&#xA;&#xD;&#xA;Most commercial grade chocolate (Cadburys and what have you) is full of various preservatives to keep it &quot;fresh&quot;.  &#xD;&#xA;&#xD;&#xA;Also, higher quality chocolates will have less sugar in (as it will have more cocoa).&#xD;&#xA;&#xD;&#xA;Its the same as bread - fresh, homemade bread will be spoiled in a few days, but supermarket bought stuff can last 7 days+" />
  <row Id="15035" PostHistoryTypeId="2" PostId="7338" RevisionGUID="de723d15-5a42-4011-88d2-3306f6ee3667" CreationDate="2010-09-15T17:49:20.367" UserId="2010" Text="In the UK it is safe from a salmonella standpoint (assuming the eggs are lion branded).&#xD;&#xA;&#xD;&#xA;The lion branch mark (applied to each individual egg) means that the chickens they come from are salmonella free (I assume they have been fed the antibiotic or anti viral or whatever it is)&#xD;&#xA;&#xD;&#xA;I agree with the others that other things will have a bearing - age of egg in particular" />
  <row Id="15036" PostHistoryTypeId="2" PostId="7339" RevisionGUID="bfc71a97-ea5a-4686-b3c6-400dd4b654eb" CreationDate="2010-09-15T17:54:01.200" UserId="2480" Text="I also notice it myself, and it varies depending on the flowers and region. I read that there is a bitter honey from Sardinia, Miele Amaro." />
  <row Id="15037" PostHistoryTypeId="2" PostId="7340" RevisionGUID="0939c6d9-e951-4f05-af06-e9511eeb88fc" CreationDate="2010-09-15T17:54:47.733" UserId="60" Text="It does go bad.&#xD;&#xA;&#xD;&#xA;The shelf life of opened dark or bittersweet chocolate is [one year][1]. Milk chocolate lasts only about [eight months][2], due to the presence of milk.&#xD;&#xA;&#xD;&#xA;The reason it has such a _long_ shelf life, even opened, is due to the cocoa butter. Cocoa butter is a fat, but it is primarily a saturated fat, and thus is solid at room temperature. Saturated fats are naturally less susceptible to degradation than unsaturated fats (oils). Cocoa butter acts as a preservative in chocolate, as well as in cosmetics.&#xD;&#xA;&#xD;&#xA;[1]: http://stilltasty.com/fooditems/index/16860&#xD;&#xA;[2]: http://stilltasty.com/fooditems/index/16862" />
  <row Id="15038" PostHistoryTypeId="2" PostId="7341" RevisionGUID="7f1930e6-44bf-4f78-9658-30dd92469fbe" CreationDate="2010-09-15T18:12:42.077" UserId="611" Text="While root vegetables are generally safe, if somewhat past their prime, when sprouting, potatoes are an exception to this. The shoots, and any green parts of the potato are mildly toxic, and should be removed.&#xD;&#xA;&#xD;&#xA;On the ohter hand, with seeds (as opposed to root vegetables) sprouting is actually good for you. For example, if you have beans or chickpeas, or even wheat, that has sprouted, they are edible and quite tasty. In fact, people often sprout them on purpose to eat, as the sprouting makes some changes to the seed's proteins which makes it more beneficial to the human body.&#xD;&#xA;&#xD;&#xA;Beansprouts and wheatgerm are more common examples of this, but it holds equally for any bean or lentil.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15039" PostHistoryTypeId="5" PostId="7341" RevisionGUID="9ee9f5f0-d440-4700-939b-412a35f7ef06" CreationDate="2010-09-15T18:56:48.487" UserId="210" Comment="edited body" Text="While root vegetables are generally safe, if somewhat past their prime, when sprouting, potatoes are an exception to this. The shoots, and any green parts of the potato are mildly toxic, and should be removed.&#xD;&#xA;&#xD;&#xA;On the other hand, with seeds (as opposed to root vegetables) sprouting is actually good for you. For example, if you have beans or chickpeas, or even wheat, that has sprouted, they are edible and quite tasty. In fact, people often sprout them on purpose to eat, as the sprouting makes some changes to the seed's proteins which makes it more beneficial to the human body.&#xD;&#xA;&#xD;&#xA;Beansprouts and wheatgerm are more common examples of this, but it holds equally for any bean or lentil.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15040" PostHistoryTypeId="5" PostId="1900" RevisionGUID="2977182f-9e1e-4dc2-9ee2-cd6b4360fffc" CreationDate="2010-09-15T19:03:36.690" UserId="210" Comment="added closing parenthsis" Text="I've never tried doing it, but from my experience with getting flowers to stick with cakes, I'd say that part of the trick is the right consistency of icing, and working fast enough before the icing starts to set up.&#xD;&#xA;&#xD;&#xA;I'd probably apply the icing in three stages -- a crumb coat, let it set up, then a medium thickness icing so the cake doesn't show through, let it set up, then a quick thin coat of icing for the glue for the sprinkles.  This way, you've already got the cake coated in icing, and aren't wasting time trying to make sure you have proper coverage, and it's not soft and think, making it so the whole side is trying to drip down.&#xD;&#xA;&#xD;&#xA;For the actual application of the sprinkles, I'd work over a sheet pan to catch the amount that's going to fall off, and then take a handful and just try to pack it onto the side until it doesn't seem to be taking anymore, regularly collecting up the fallen sprinkles to re-apply.  Once I did the sides, I'd dump the rest of the sprinkles over the top, pack it on like the sides, and then shake (or brush?) off the loose ones that didn't stick.&#xD;&#xA;&#xD;&#xA;**update** Just saw @hobodave's answer (why I didn't get the 'new answer' message, I have no clue) ... the parchment paper is a great idea for collecting the unstuck sprinkles to reapply ... I'd still set it in a sheet pan, to keep them from rolling off the side." />
  <row Id="15041" PostHistoryTypeId="6" PostId="7203" RevisionGUID="f965c206-847d-4a43-8bf8-bfde2577e339" CreationDate="2010-09-15T19:27:00.180" UserId="60" Comment="edited tags" Text="&lt;preparation&gt;&lt;seeds&gt;" />
  <row Id="15042" PostHistoryTypeId="6" PostId="7184" RevisionGUID="54edea4d-e012-4512-b2e2-785a45af35a1" CreationDate="2010-09-15T19:27:39.467" UserId="60" Comment="edited tags; edited title" Text="&lt;substitutions&gt;&lt;meat&gt;&lt;vegetarian&gt;&lt;non-soy&gt;" />
  <row Id="15043" PostHistoryTypeId="4" PostId="7184" RevisionGUID="54edea4d-e012-4512-b2e2-785a45af35a1" CreationDate="2010-09-15T19:27:39.467" UserId="60" Comment="edited tags; edited title" Text="What are some vegetarian meat alternatives that are not soy-based?" />
  <row Id="15044" PostHistoryTypeId="6" PostId="7184" RevisionGUID="e6f6cb1b-6099-4cd7-b972-dd4bd700ef6e" CreationDate="2010-09-15T19:29:11.843" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;meat&gt;&lt;vegetarian&gt;" />
  <row Id="15045" PostHistoryTypeId="16" PostId="7189" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-15T19:31:37.557" UserId="60" />
  <row Id="15046" PostHistoryTypeId="16" PostId="7194" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-15T19:31:37.557" UserId="60" />
  <row Id="15047" PostHistoryTypeId="16" PostId="7200" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-15T19:31:37.557" UserId="60" />
  <row Id="15048" PostHistoryTypeId="16" PostId="7201" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-15T19:31:37.557" UserId="60" />
  <row Id="15049" PostHistoryTypeId="16" PostId="7184" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-15T19:31:37.557" UserId="60" />
  <row Id="15050" PostHistoryTypeId="2" PostId="7342" RevisionGUID="75f21573-6ecd-40ee-b053-93d69581fcc5" CreationDate="2010-09-15T19:38:48.877" UserId="152" Text="I'm not sure how big a factor it is compared to the other answers, but chocolate generally doesn't have water in it, and bacteria generally don't like water-free environments." />
  <row Id="15051" PostHistoryTypeId="5" PostId="7313" RevisionGUID="db0fde6f-a537-463f-9efe-402cd3e122b9" CreationDate="2010-09-15T19:52:21.907" UserId="210" Comment="fixed intention, tidied up link, and added required disciamer" Text="as one of the other visitors mentioned, be careful not to use rose petals that have been sprayed with who knows what.&#xD;&#xA;&#xD;&#xA;An alternative is to use rose petals (or the green leaves of the rose,for that matter) of organic certified roses from ecuador, check www.nevadoroses.com, or the latest news about edible certified organic roses in [this Reuters article](http://in.mobile.reuters.com/mobile/m/AnyArticle/p.rdt?URL=http://in.reuters.com/article/idINTRE68C57A20100913) &#xD;&#xA;&#xD;&#xA;Disclaimer: The website is for my company, and the article is about me and my company&#xD;&#xA;" />
  <row Id="15052" PostHistoryTypeId="5" PostId="7194" RevisionGUID="2223ff11-5812-4210-af53-1f791f831c89" CreationDate="2010-09-15T20:02:58.600" UserId="210" Comment="Added link " Text="[Seitan](http://en.wikipedia.org/wiki/Wheat_gluten_(food%29) could work for this.&#xD;&#xA;It's a meat-substitute made from wheat protein (i.e. gluten).&#xD;&#xA;It generally comes in lumps/patties, but can be easily minced/ground/chopped or whatever.&#xD;&#xA;" />
  <row Id="15053" PostHistoryTypeId="5" PostId="7201" RevisionGUID="58c8e9fd-0ad3-4c02-8e19-0a24b4f548d0" CreationDate="2010-09-15T20:03:48.020" UserId="210" Comment="added link" Text="[Tempeh](http://en.wikipedia.org/wiki/Tempeh). We find it delicious in pasta sauce. Chop and saute." />
  <row Id="15054" PostHistoryTypeId="5" PostId="7317" RevisionGUID="70d913b4-8ac8-4bf4-ad24-a2480d439b17" CreationDate="2010-09-15T20:31:07.040" UserId="2239" Comment="added 500 characters in body" Text="MY preferred method (and for the establishments I have worked) has been to clean using soap and water, then sanitize using either a commercial product, or a bleach and water solution.&#xD;&#xA;&#xD;&#xA;If you are going to immerse items to be sanitized, you should use 1/4 cup of bleach per gallon of water. Item should stay in solution for a minimum of 2 minutes. Air dry.&#xD;&#xA;&#xD;&#xA;If you want to spray sanitizer onto items, like counter tops, use a solution of 1 tablespoon bleach per gallon of water. Sanitizer should be in contact with surface for 1 minute. Air dry.&#xD;&#xA;&#xD;&#xA;If you don't want to air dry, rinse the item and dry with a clean towel.&#xD;&#xA;&#xD;&#xA;*****&#xD;&#xA;&#xD;&#xA;Due to comments below, I searched for something to back up my statements. The guidelines I stated are from the CDC, and I apparently remember them from when I was worked in childcare (in which we prepared foods). Here is a page that should clarify.&#xD;&#xA;&#xD;&#xA;http://www.marylandpublicschools.org/NR/rdonlyres/5FCFA874-2853-4247-ACC4-F11196C07F93/10596/GeneralSanitationGuidelines.pdf&#xD;&#xA;&#xD;&#xA;Hopefully someone can make this into a &quot;cleaner&quot; link with a clickable text, as I am not sure how to do that.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15055" PostHistoryTypeId="2" PostId="7343" RevisionGUID="63b128aa-1895-4f97-986f-a13470f3f8f0" CreationDate="2010-09-15T20:43:27.267" UserId="2065" Text="I heard on a film the other day that you shouldn't crowd mushrooms when cooking them? What does this mean and how do you avoid doing it?" />
  <row Id="15056" PostHistoryTypeId="1" PostId="7343" RevisionGUID="63b128aa-1895-4f97-986f-a13470f3f8f0" CreationDate="2010-09-15T20:43:27.267" UserId="2065" Text="What does &quot;crowding mushrooms&quot; mean?" />
  <row Id="15057" PostHistoryTypeId="3" PostId="7343" RevisionGUID="63b128aa-1895-4f97-986f-a13470f3f8f0" CreationDate="2010-09-15T20:43:27.267" UserId="2065" Text="&lt;mushrooms&gt;" />
  <row Id="15058" PostHistoryTypeId="2" PostId="7344" RevisionGUID="de86bd9b-353a-4bc8-8808-82caefd07bbb" CreationDate="2010-09-15T20:45:45.777" UserId="67" Text="It's not the mushrooms that are important, it's the &quot;crowding&quot; -- basically, you don't want so much food in the pan at once that the bits are packed tightly, or in more than one layer.&#xD;&#xA;&#xD;&#xA;This is especially important for items that give off a lot of water as they cook (like mushrooms), or that you're trying to get to crisp up, as you want to leave space for the moisture to evaporate and escape without causing the food to steam." />
  <row Id="15059" PostHistoryTypeId="2" PostId="7345" RevisionGUID="36df1160-21f7-4156-b6f0-0be9b03aaa97" CreationDate="2010-09-15T21:33:27.320" UserId="41" Text="I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it.  I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them.  But, I don't have a lot of experience in that technique, and I'd like to make sure that I'm not going to set the entire dining room on fire by accident.&#xD;&#xA;&#xD;&#xA;Has anyone attempted (successfully, preferably) to caramelize the sugar in a Crème Brûlée by flambéing the surface as opposed to simply heating it with a torch?  And if so, what exactly was involved?&#xD;&#xA;&#xD;&#xA;  * How much alcohol would be required for a single standard ramekin?&#xD;&#xA;  * Can it be done safely right inside the ramekin?&#xD;&#xA;  * Can I light it with a quick touch of the torch, or should I use a match instead?&#xD;&#xA;  * Could this have negative effects - i.e. ruining the flavour or melting the gelatinzed cream?&#xD;&#xA;  * How long should I expect it to burn for and how long would it be necessary to wait before eating?&#xD;&#xA;  * Do some types of alcohol work better for this than others?  (I'm leaning toward brandy)&#xD;&#xA;  * Anything else I should know or any other precautions I should take?&#xD;&#xA;&#xD;&#xA;Basically I'd like to know everything I possibly can about the flambé technique as it would relate specifically to Crème Brûlée before actually attempting it." />
  <row Id="15060" PostHistoryTypeId="1" PostId="7345" RevisionGUID="36df1160-21f7-4156-b6f0-0be9b03aaa97" CreationDate="2010-09-15T21:33:27.320" UserId="41" Text="Can I make Crème Brûlée using a flambé?" />
  <row Id="15061" PostHistoryTypeId="3" PostId="7345" RevisionGUID="36df1160-21f7-4156-b6f0-0be9b03aaa97" CreationDate="2010-09-15T21:33:27.320" UserId="41" Text="&lt;pastry&gt;&lt;flambe&gt;&lt;creme-brulee&gt;" />
  <row Id="15062" PostHistoryTypeId="2" PostId="7346" RevisionGUID="de2f066f-005a-4bbd-ae73-1a603ccc4e4f" CreationDate="2010-09-15T23:14:23.797" UserId="2499" Text="I'd love to be able to cook well and I think a part of that is identifying flavors.&#xD;&#xA;&#xD;&#xA;We all have different pallets but there are probably some basic techniques that can be used to figure out what the meal is made out of.&#xD;&#xA;&#xD;&#xA;For example, there is a spicy Indian dish at a restaurant near by that I love and it's pretty simple (chicken and rice) but the chicken is marinated with a spicy coating that I have no clue whats in, and the owner wont tell me :)&#xD;&#xA;&#xD;&#xA;So outside of trying every spice there is, what are some tips to identify flavors." />
  <row Id="15063" PostHistoryTypeId="1" PostId="7346" RevisionGUID="de2f066f-005a-4bbd-ae73-1a603ccc4e4f" CreationDate="2010-09-15T23:14:23.797" UserId="2499" Text="How can I train myself to identify flavors better?" />
  <row Id="15064" PostHistoryTypeId="3" PostId="7346" RevisionGUID="de2f066f-005a-4bbd-ae73-1a603ccc4e4f" CreationDate="2010-09-15T23:14:23.797" UserId="2499" Text="&lt;flavor&gt;&lt;learning&gt;&lt;tips&gt;" />
  <row Id="15065" PostHistoryTypeId="2" PostId="7347" RevisionGUID="633b0441-9bed-4634-b260-a9cbdaa24022" CreationDate="2010-09-15T23:36:54.470" UserId="1393" Text="I think it is completely possible to make this work. The key is going to be finding the right amount of sugar and alcohol to use. You'll want to determine this in advance, but I assume you don't want to make a bunch of creme brulee to practice on. So here's what you do. Make a bunch of cheap vanilla pudding and use that as a standin in your ramekins for the creme. You can probably use just a 1&quot; layer for the simulation. Please do this and let us know your results, I agree it would be very fun. You should just casually walk in with your tray all set up and light 'em up without saying anything :)." />
  <row Id="15066" PostHistoryTypeId="5" PostId="7346" RevisionGUID="3e65131f-2035-4180-b1b0-dd7cfd887bb6" CreationDate="2010-09-15T23:37:31.047" UserId="1393" Comment="edited body" Text="I'd love to be able to cook well and I think a part of that is identifying flavors.&#xD;&#xA;&#xD;&#xA;We all have different palates but there are probably some basic techniques that can be used to figure out what the meal is made out of.&#xD;&#xA;&#xD;&#xA;For example, there is a spicy Indian dish at a restaurant near by that I love and it's pretty simple (chicken and rice) but the chicken is marinated with a spicy coating that I have no clue whats in, and the owner wont tell me :)&#xD;&#xA;&#xD;&#xA;So outside of trying every spice there is, what are some tips to identify flavors." />
  <row Id="15067" PostHistoryTypeId="2" PostId="7348" RevisionGUID="cae11747-b338-4723-8900-52ec599edb54" CreationDate="2010-09-15T23:39:28.577" UserId="1393" Text="I don't think there are any shortcuts to trying the individual spices. If you only want to figure out that Indian dish, you could practice with just the typical range of Indian spices. It is often helpful to close your eyes while tasting and try to really imprint the flavor in your mind, and associate with the name and appearance of the food you are tasting. (I find I have a terrific memory for food and terrible for wine. I think the reason is that wine all looks you know, pretty much the same, so I have nothing visual to hang the flavor memory on.)" />
  <row Id="15068" PostHistoryTypeId="2" PostId="7349" RevisionGUID="fbae4618-88cf-4a4c-ab59-d3ec0d6eccdf" CreationDate="2010-09-16T00:08:35.957" UserId="41" Text="This is a really difficult topic to approach, and I think the only *reliable* way to identify flavours is through years and years of practice *using* those flavours in your cooking.&#xD;&#xA;&#xD;&#xA;To start with, I think the easiest thing to do would be to understand the different *types* of flavours.  Those are:&#xD;&#xA;&#xD;&#xA;  * **Sweet**&#xD;&#xA;&#xD;&#xA;  Everybody knows this one.  Sweet is the taste of sugar, candy, and so on.&#xD;&#xA;&#xD;&#xA;  * **Sour**&#xD;&#xA;&#xD;&#xA;  Sour is the taste of *acidity*.  Citrus fruits like lemons/limes, vinegar, pickles, and so on.&#xD;&#xA;&#xD;&#xA;  * **Salty**&#xD;&#xA;&#xD;&#xA;  This is the taste of, well, salt.  Needs no further explanation, I hope.&#xD;&#xA;&#xD;&#xA;  * **Bitter**&#xD;&#xA;&#xD;&#xA;  Bitterness is what makes you want to grimace - but many people do acquire a taste for it.  The best examples of bitter are probably coffee and beer.  Leafy greens and horseradish are other good examples.&#xD;&#xA;&#xD;&#xA;  * **Savoury** or **Umami**&#xD;&#xA;&#xD;&#xA;  This is the taste of &quot;hearty&quot; foods - meats and cheese especially.  Specifically, it's the taste of protein.  Glutamates (i.e. MSG) also provide this flavour.&#xD;&#xA;&#xD;&#xA;It's actually a lot more involved than this - our taste receptors can detect [many more subtle flavors][1], but those are the easiest to tell apart.  The most notable &quot;quasi-flavour&quot; is probably **Hot** or **Piquant**; this is always due to *capsaicin*, which is found especially in chili peppers, and I call it a quasi-flavour because it doesn't actually work on taste receptors, it works on *pain* receptors, and it's addictive due to the subsequent release of endorphins.&#xD;&#xA;&#xD;&#xA;Anyway, all that aside, the place to start would be to get used to the five basic flavours above.  Eat some foods that are chiefly one flavour - a caramel, a lime, a few flakes of horseradish, a hunk of meat, or... a dash of salt, I guess.  Get used to what they taste like.&#xD;&#xA;&#xD;&#xA;Then you should be able to start recognizing combinations - for example, a cured sausage will be salty and savoury.  Lemonade is sweet and sour.  If you're able to start identifying the flavour *types* then you can start trying to narrow down the actual ingredients and ask yourself, &quot;What could be adding this [bitter] flavour?&quot;&#xD;&#xA;&#xD;&#xA;Most full entrées will try to establish a balance of all of these flavours with all of these flavour elements.  For example, a Chinese stir-fry sauce will include sweet (sugar or honey), sour (rice vinegar), salty (soy), and umami (sesame oil), and used on vegetables which are primarily bitter (i.e. broccoli).  Whenever you're eating a food that's really *great*, expect it to have something contributing to *all* the basic flavours and try to think about what elements could be used to create them.  Even if you only manage to figure out 4 out of 5, chances are you can substitute something else for the 5th and manage a similar taste.&#xD;&#xA;&#xD;&#xA;Of course, it's worth repeating that this isn't just going to come magically to you.  You need to pay attention to what you're cooking; only when you've constructed hundreds if not thousands of your own concoctions will you be able to deconstruct the ones that others have made - and even then, it's kind of tricky if the recipe is complicated, because lots of preparation steps will change the flavour, like browning (Maillard reaction, adds sweetness) or roasting (tends to add savouriness).&#xD;&#xA;&#xD;&#xA;As far as *spices* go, they're pretty much all in the same flavour category (which I'd really just call &quot;spicy&quot;) although they may also lend varying amounts of umami or piquant to the final dish.  The only way you're ever going to be able to identify spices is to start experimenting with them - *lots* of them - and learn what they taste like separately and together.  I would say that this takes years for most cooks, and sadly, I don't think there are any shortcuts.&#xD;&#xA;&#xD;&#xA;Well, that's it for my intro.  Hope that helps!&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taste#Further_sensations" />
  <row Id="15069" PostHistoryTypeId="2" PostId="7350" RevisionGUID="19e40e0d-7865-4f46-b862-f616e79d2dc7" CreationDate="2010-09-16T00:20:37.847" UserDisplayName="Lori" Text="How long will carrots that I've shredded in the food processor stay good in the fridge?  Also what's the best way to store them?" />
  <row Id="15070" PostHistoryTypeId="1" PostId="7350" RevisionGUID="19e40e0d-7865-4f46-b862-f616e79d2dc7" CreationDate="2010-09-16T00:20:37.847" UserDisplayName="Lori" Text="How long will shredded carrots keep?" />
  <row Id="15071" PostHistoryTypeId="3" PostId="7350" RevisionGUID="19e40e0d-7865-4f46-b862-f616e79d2dc7" CreationDate="2010-09-16T00:20:37.847" UserDisplayName="Lori" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;" />
  <row Id="15072" PostHistoryTypeId="2" PostId="7351" RevisionGUID="71051bf0-63c3-4828-882b-7beafe6563d1" CreationDate="2010-09-16T00:43:10.163" UserId="67" Text="I wish I could offer more, as I'd like to get better myself ...&#xD;&#xA;&#xD;&#xA;The only thing I can think to suggest other than what's already been said is to make sure to smell the food -- and as Michael said, it can help to close your eyes.  Although the basic flavors are carried through taste, a large component of flavor comes from scent (which is why everything tastes so bland when you're congested).&#xD;&#xA;&#xD;&#xA;And it doesn't help with spices so much, but when trying to identify foods, I also consider texture (although cooking and preparation are a big component of this), and other aspects of the food that aren't just the flavor  (eg, is it astringent?  how does it feel in the mouth? does it clear your sinuses?  if it has heat, is it a fast attack and go away quickly, or does it build slowly and linger?)" />
  <row Id="15073" PostHistoryTypeId="2" PostId="7352" RevisionGUID="9a010c05-4af4-4e5e-9460-319ad1094cdc" CreationDate="2010-09-16T01:28:11.040" UserId="2491" Text="Probably what you have in your cupboard is Baker's yeast.  Baker's yeast is a pretty generic term and could refer to instant yeast or active dry yeast.  I'm not sure what your recipe is asking for.&#xD;&#xA;&#xD;&#xA;There is a brief explanation of types of yeast here: [Beauty and the Yeast](http://foodconstrued.com/2010/09/yeast/)&#xD;&#xA;&#xD;&#xA;I hope this helps." />
  <row Id="15074" PostHistoryTypeId="2" PostId="7353" RevisionGUID="6bb602d0-d0c4-408d-ab77-c0a4317fbdd2" CreationDate="2010-09-16T01:55:09.150" UserId="1467" Text="I have taken elements of a number of different recipes and have developed my own recipe for potato leek soup.  The ingredients are:&#xD;&#xA;&#xD;&#xA; - Potatos&#xD;&#xA; - Leeks&#xD;&#xA; - Vegetable and chicken stock&#xD;&#xA; - Butter&#xD;&#xA; - Garlic&#xD;&#xA; - Heavy cream&#xD;&#xA; - Salt, various herbs and spices&#xD;&#xA; - Vermouth&#xD;&#xA;&#xD;&#xA;Quite a few of the recipes I built mine from included the dry vermouth so I built it into mine as well.  In an 8 qt stock pot I use 2/3 cup (specifically Martini &amp; Rossi Extra Dry).  It's not enough for me to notice a flavor difference between batches that I make with it and without.  That leaves me to wonder what it's there for.  I guess it could provide a touch of sweetness.  Would it be for the acidic factor as well?&#xD;&#xA;&#xD;&#xA;If you need more detailed information on the ratios of ingredients I'd be happy to share, just left it out for brevity." />
  <row Id="15075" PostHistoryTypeId="1" PostId="7353" RevisionGUID="6bb602d0-d0c4-408d-ab77-c0a4317fbdd2" CreationDate="2010-09-16T01:55:09.150" UserId="1467" Text="What is the purpose of vermouth in potato leek soup?" />
  <row Id="15076" PostHistoryTypeId="3" PostId="7353" RevisionGUID="6bb602d0-d0c4-408d-ab77-c0a4317fbdd2" CreationDate="2010-09-16T01:55:09.150" UserId="1467" Text="&lt;culinary-uses&gt;&lt;soup&gt;" />
  <row Id="15077" PostHistoryTypeId="2" PostId="7354" RevisionGUID="1889cde5-be59-4558-aba5-1e1402d64d84" CreationDate="2010-09-16T02:19:42.137" UserId="60" Text="Vermouth is a fortified white wine that has been infused with herbs, spices and fruits. You should expect it to add those flavors to your dish. &#xD;&#xA;&#xD;&#xA;Have you tasted the vermouth on its own? Are you sure you can't identify it? If you still think you can't, I'd suggest tasting your soup as you add each ingredient and concentrate on what flavors each ingredient adds.&#xD;&#xA;&#xD;&#xA;For what it's worth, Cooks Illustrated has reviewed Martini &amp; Rossi Extra Dry and classified it as &quot;not recommended&quot; due to tasting medicinal and harsh.&#xD;&#xA;&#xD;&#xA;Gallo Extra Dry California and Noilly Prat Original French were both recommended, in that order.&#xD;&#xA;&#xD;&#xA;They used a pan sauce as well as straight tasting for their reviews. Perhaps you could try that yourself and see what flavors vermouth gives to a pan sauce, as compared to a white wine. You might find out that you're overpowering or masking a flavor in your vermouth with some of your various herbs &amp; spices.&#xD;&#xA;" />
  <row Id="15078" PostHistoryTypeId="2" PostId="7355" RevisionGUID="43b4889d-5dae-48e0-94f9-2ac997d93e4f" CreationDate="2010-09-16T04:27:48.653" UserId="2503" Text="While not something I'm overly dogmatic about I try to keep my carbohydrate intake relatively low, especially during the day so as to not become tired.&#xD;&#xA;&#xD;&#xA;I've found that in some recipes, particularly for pancakes or breading (for frying) I can substitute almond meal or a combination of almond meal and fine parmesan and usually come out okay. In fact almond meal pancakes turn out great.&#xD;&#xA;&#xD;&#xA;I'm interested to hear of any other flour substitutes others have used, even if they aren't low carb as it might serve for inspiration to find further subs.&#xD;&#xA;&#xD;&#xA;Cheers. " />
  <row Id="15079" PostHistoryTypeId="1" PostId="7355" RevisionGUID="43b4889d-5dae-48e0-94f9-2ac997d93e4f" CreationDate="2010-09-16T04:27:48.653" UserId="2503" Text="What are the most effective wheat flour substitutes?" />
  <row Id="15080" PostHistoryTypeId="3" PostId="7355" RevisionGUID="43b4889d-5dae-48e0-94f9-2ac997d93e4f" CreationDate="2010-09-16T04:27:48.653" UserId="2503" Text="&lt;flour&gt;&lt;low-carb&gt;&lt;almonds&gt;" />
  <row Id="15081" PostHistoryTypeId="2" PostId="7356" RevisionGUID="e71a2ea0-da62-40cd-b468-33868fc22f20" CreationDate="2010-09-16T06:15:40.037" UserId="1393" Text="If you add a percentage of rice flour or cornstarch to any sort of breading or pancake, you get a much crispier crust than one made with 100% wheat flour. The Vietnamese banh xeo, which is like a crepe made with just rice flour and coconut milk, no egg, comes out extremely crispy, for example. What is the physical reason that these pure starches cook up crispy?" />
  <row Id="15082" PostHistoryTypeId="1" PostId="7356" RevisionGUID="e71a2ea0-da62-40cd-b468-33868fc22f20" CreationDate="2010-09-16T06:15:40.037" UserId="1393" Text="Why does rice flour or cornstarch produce crispier crusts than wheat flour?" />
  <row Id="15083" PostHistoryTypeId="3" PostId="7356" RevisionGUID="e71a2ea0-da62-40cd-b468-33868fc22f20" CreationDate="2010-09-16T06:15:40.037" UserId="1393" Text="&lt;flour&gt;&lt;starch&gt;" />
  <row Id="15084" PostHistoryTypeId="2" PostId="7357" RevisionGUID="1f7ae947-26c0-43ae-b92e-2209efca2467" CreationDate="2010-09-16T06:28:39.237" UserDisplayName="daniel" Text="I don't think the flambe will give you the &lt;s&gt;droids&lt;/s&gt; crust you are looking for.&#xD;&#xA;&#xD;&#xA;The previous restaurant I cooked at, I was doing desserts for a bigshot French chef. One of the desserts involved making a dark caramel, adding an indecent amount of rum, then flambeeing it in the kitchen to lose most of the alcohol. There was _no_ appreciable amount of cooking of the sugar coming from the flames. None.&#xD;&#xA;&#xD;&#xA;In addition, you are likely to end up with _actually_ burnt sugar. While it would be cute to translate brulee literally at your dining table, the results will not be good eats.&#xD;&#xA;&#xD;&#xA;FEAR NOT GENTLE READER, for I have ideas that may or may not astound, amaze, bore, or inspire you.&#xD;&#xA;&#xD;&#xA;You could:&#xD;&#xA;&#xD;&#xA; - as suggested, pour some brandy on top of your crust and flambe that. I would do a test first (amazing idea with the vanilla pudding btw) of course.&#xD;&#xA; - make your creme with brown sugar instead of white (this may cause an odd colour), and flambe bananas in rum at the table. call it creme brulee Foster.&#xD;&#xA; - along the same lines, but cook orange zest in your cream while bringing it up to temperature, strain before adding to your egg yolks and flambe orange supremes (blood oranges would be very dramatic) at table, in Cointreau/Triple Sec/Grand Marnier. creme brulee Suzette.&#xD;&#xA; - serve flaming cocktails with your creme brulee&#xD;&#xA; - for added insanity, there is a gel that special effects artists use when a body part needs to appear as though it is on fire. you can dip your finger in it in the kitchen, light your finger on fire at the table, and light your flambes that way. OBVIOUSLY only do this if you have practiced and can access the specific chemical (I can't remember what it's called) and have a bowl of ice water handy in case.&#xD;&#xA; - for even more insanity, magnesium will burn underwater and is available in many kids' science kits. I leave it to your creativity what to do with that. Warning: burning magnesium is _intensely_ bright and can damage retinas.&#xD;&#xA; - make small individual fruitcakes as a complement to the creme brulee (the texture alone would provide a lovely contrast) and flambe those with brandy&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15085" PostHistoryTypeId="2" PostId="7358" RevisionGUID="3626f734-ebd9-4841-89e7-c27bf5e038a4" CreationDate="2010-09-16T06:33:46.040" UserDisplayName="daniel" Text="I find honey's bitterness is in the aftertaste. I also find it--except in very cheap grades of honey--extremely pleasant. And useful when building flavour profiles in a dish." />
  <row Id="15086" PostHistoryTypeId="5" PostId="2957" RevisionGUID="bc779bdc-d62e-4ab3-8041-607197919711" CreationDate="2010-09-16T06:34:11.313" UserDisplayName="daniel" Comment="grammar" Text="I have a friend that is training for a marathon and he *drinks* 6 raw eggs before running (Yes, like Rocky) - is this safe?" />
  <row Id="15087" PostHistoryTypeId="2" PostId="7359" RevisionGUID="cbaf1bb4-6edf-4e81-88e1-0b60cfe50b5a" CreationDate="2010-09-16T07:28:07.907" UserId="2010" Text="I've had this at a resturant.  The dish was called &quot;Bakewell Brulees&quot; (Bakewell is a town near here famous for its tarts which are almond, cherry affairs).  &#xD;&#xA;&#xD;&#xA;The dish came with 3 mini brulee, one almond, one cherry and one mixed.  They had obviously already poured over armanac or something and proceeded to light at the table.  Once the flame went out there was a perfect crust.&#xD;&#xA;&#xD;&#xA;so its certainly possible." />
  <row Id="15088" PostHistoryTypeId="2" PostId="7360" RevisionGUID="78d0adde-5f0a-4725-9bb4-4106eabd9b8e" CreationDate="2010-09-16T08:07:45.643" UserId="166" Text="Honey from chestnut flowers is very bitter." />
  <row Id="15090" PostHistoryTypeId="5" PostId="7194" RevisionGUID="66f69f3a-4931-4882-acf2-3075c65451c3" CreationDate="2010-09-16T10:22:15.493" UserId="1129" Comment="Fixed URL" Text="[Seitan](http://en.wikipedia.org/wiki/Wheat_gluten_%28food%29) could work for this.&#xD;&#xA;It's a meat-substitute made from wheat protein (i.e. gluten).&#xD;&#xA;It generally comes in lumps/patties, but can be easily minced/ground/chopped or whatever.&#xD;&#xA;" />
  <row Id="15091" PostHistoryTypeId="2" PostId="7362" RevisionGUID="0c31482a-79e2-47b1-a235-ab93d345021a" CreationDate="2010-09-16T12:08:53.787" UserId="2391" Text="I've only found this using low quality coconut milk. Trying a different brand or adding a thick coconut cream (or even coconut butter should fix it). There can be a massive difference in what you get quality wise so it's worth experimenting." />
  <row Id="15092" PostHistoryTypeId="2" PostId="7363" RevisionGUID="94787e02-5f12-4b81-a4c3-7a16c9d6c7e5" CreationDate="2010-09-16T12:21:56.220" UserId="2391" Text="At the weekend we had exactly the same problem when we went out for the morning. We used the automatic oven function for the first time. If your oven has one it's great. &#xD;&#xA;&#xD;&#xA;We put the chicken in the oven from the fridge, set the finish time to 14:30, and the cooking time to 2.5 hrs then left the fresh chicken in the oven. It had 2 hrs to come to room temperature (which is safe and I'd recommend). The oven came on at 12 and when we got in at 1330 there was still plenty of time to do the vegetables." />
  <row Id="15093" PostHistoryTypeId="2" PostId="7364" RevisionGUID="2614272d-140e-428b-b178-db04e6832cf0" CreationDate="2010-09-16T12:36:30.723" UserId="2402" Text="Learn oenology. A big part of it consist in flavour identification." />
  <row Id="15094" PostHistoryTypeId="2" PostId="7365" RevisionGUID="e77e40be-4a3f-4bea-ae27-56233a1bfc9d" CreationDate="2010-09-16T12:46:13.510" UserId="1816" Text="If you are looking for wheat flour substitutes, you might want to look into [gluten free baking][1].  While it's more than you need, in gluten-free baking no wheat flour is used.  Note that gluten-free baking has many subtleties and complexities (as opposed to almond meal and parmesan breading, which is quite tasty and similar to panko or other breadcrumbs).&#xD;&#xA;&#xD;&#xA;If you want to just mix in other grains with your wheat flour, the book [Good to the Grain][2] might provide the sort of thing you are looking for.&#xD;&#xA;&#xD;&#xA;On this Q&amp;A site I've seen [rye][3] touted as a low-carb flour, and you can make 100% rye sourdough bread, for example.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/407/what-are-good-references-for-gluten-free-baking&#xD;&#xA;  [2]: http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/4979/100-rye-pizza-base-recipes" />
  <row Id="15095" PostHistoryTypeId="2" PostId="7366" RevisionGUID="afbfe4a4-6dc8-469a-8a62-060cd2533d80" CreationDate="2010-09-16T12:46:23.650" UserId="2391" Text="I prefer to use dried oregano and bay leaves, almost everything else is nicer fresh." />
  <row Id="15096" PostHistoryTypeId="2" PostId="7367" RevisionGUID="83497cfd-957a-4d27-adee-315289b8d707" CreationDate="2010-09-16T12:52:20.250" UserId="2391" Text="Butter and sugar are the first two ingredients in almost all my cakes. To get the best texture mix together and beat until almost white (if the sugar is white and very pale otherwise). This incorperates the maximum amount of air. I find the highest setting on my food mixer is perfect for this." />
  <row Id="15097" PostHistoryTypeId="2" PostId="7368" RevisionGUID="170f5c6d-d103-4e10-b93f-aeee4f20506e" CreationDate="2010-09-16T12:57:01.067" UserId="2391" Text="I use option b but with two slight differences. To get less domed cakes in the first place I spread the mixture out in the tin and create a slight dip in the mixture before it goes in. I then cool my cakes dome down on the cake rack which seems to make the dome less pronounced." />
  <row Id="15098" PostHistoryTypeId="2" PostId="7369" RevisionGUID="6d3885f8-b7f5-40b9-80f1-996e43e196e5" CreationDate="2010-09-16T13:13:48.187" UserId="1816" Text="In examining sponge cake recipes, I've noticed that some call for adding the melted butter with the flour.  Some call for adding it afterwards.  &#xD;&#xA;&#xD;&#xA;The important thing is to fold in that butter in a way that preserves the network of bubbles that was created while whipping your eggs (unsure if your recipe called for whipping whole eggs with sugar or yolks with sugar and egg whites separately, but both will be creating a bubble structure integral to letting your cake rise).  [Ratio][1] mentions that folding in flour helps to preserve that network (as long as you don't overhandle).&#xD;&#xA;&#xD;&#xA;If you over handle while folding - and you may have tipped it over the line when adding butter - you will destroy that bubble network and your cake won't rise as you'd like.  It's also possible to under-handle, which will result in only a thin layer of sponge on top with a thick buttery cake underneath.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112" />
  <row Id="15099" PostHistoryTypeId="5" PostId="6144" RevisionGUID="f777f10e-b45e-4059-bcf0-3206d7725356" CreationDate="2010-09-16T13:24:49.017" UserId="1229" Comment="fixed a typo" Text="The difference is that in sfogliatelle the filling is made of Ricotta cheese, while in the Lobster Tail the filling is made of French cream.&#xD;&#xA;&#xD;&#xA;Lobster Tail is not something prepared in Italy; you find it on New York City. I had to ask to friend of mine living in USA, to know what Lobster Tail pastry is." />
  <row Id="15100" PostHistoryTypeId="2" PostId="7370" RevisionGUID="e0d00166-17d0-4851-a1fb-8a7d56306b1e" CreationDate="2010-09-16T13:52:22.667" UserId="15" Text="I am looking to prepare a roasted squash and asparagus(*) soup base/stock. I plan on pairing the meal with a stout beer tasting. *How do i go from roasted squash and asparagus* to **having a flavor dense but low volume soup base/broth/stock** to pour over/mix with my onions on the initial sauté? &#xD;&#xA;&#xD;&#xA;The primary concern here is that I am going to be making a vegan, chunky tomato-based soup, but i want most of the flavor to come from the vegetable stock. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as the soup will cook for about four hours.&#xD;&#xA;&#xD;&#xA;(*) I am not fixed on squash or asparagus necessarily if a lower water volume vegetable might help I will consider that an answer as long as it is savory and can be roasted for use in a soup stock" />
  <row Id="15101" PostHistoryTypeId="1" PostId="7370" RevisionGUID="e0d00166-17d0-4851-a1fb-8a7d56306b1e" CreationDate="2010-09-16T13:52:22.667" UserId="15" Text="How to prepare a vegetable base using roasted squash for savory tomato-chunk soup" />
  <row Id="15102" PostHistoryTypeId="3" PostId="7370" RevisionGUID="e0d00166-17d0-4851-a1fb-8a7d56306b1e" CreationDate="2010-09-16T13:52:22.667" UserId="15" Text="&lt;vegetarian&gt;&lt;soup&gt;&lt;stock&gt;&lt;vegan&gt;&lt;broth&gt;" />
  <row Id="15103" PostHistoryTypeId="2" PostId="7371" RevisionGUID="1e79db5d-b660-41ce-aeae-6240104d25e7" CreationDate="2010-09-16T13:56:11.000" UserId="15" Text="Lemongrass is a terrific-yielding herb that grows in abundance and doesn't take up much room when drying. Basically chop at the stock, wrap with rope and hang upside down in your basement (as long as it's dry down there). It's dried uses are mostly for broths unless you ground it." />
  <row Id="15104" PostHistoryTypeId="2" PostId="7372" RevisionGUID="fbf16004-4a1c-4aae-a9ac-1b2be41e5c8d" CreationDate="2010-09-16T14:21:33.170" UserId="2402" Text="The secret is in bubbles. You can create bubbles with egg whites (egg foam), with egg yolks+sugar and with butter+flour (like in béchamel sauce).&#xD;&#xA;&#xD;&#xA;Prepare each separately, then put together yolks+sugar and butter+ flour, finally add cautiously egg foam.&#xD;&#xA;" />
  <row Id="15105" PostHistoryTypeId="2" PostId="7373" RevisionGUID="94481921-2b4a-48d3-b159-4681f8b1f5b5" CreationDate="2010-09-16T14:39:15.687" UserId="403" Text="[Wheat Flours][1] at Cook's Thesaurus discusses varieties of wheat flours and their substitutions in general baking, yeast breads, and as breading agents.&#xD;&#xA;&#xD;&#xA;And here's a reference discussing &quot;the carbohydrate-content, dietary fiber content and &quot;net carbs&quot; in all types of flour&quot;: [Carbohydrates in Flour and Baking Foods][2].&#xD;&#xA;&#xD;&#xA;I consult these pages as jumping off points when I'm altering my baking recipes. I'm a big fan of mixing flours to come up with lower-carbohydrate and more nutritionally sound baked goods (white flour isn't the most nutritional option out there, no matter that it's one of the most common options in baking). Oat, spelt, and soy flours figure in a lot of my recipes (note that using soy flour calls reducing the baking temperature called for in a recipe by 25&amp;deg;F, and that soy has a very pronounced flavor that not everyone likes).&#xD;&#xA;&#xD;&#xA;The more you learn about the various flour options, the easier it is to make substitutions with confidence, so I encourage you to do a bit of reading. Of course, if you're rushed, baking sites (ones that sell high-quality flour, such as [Bob's Red Mill][3]) tend to tell you right on the page how much of their flour to substitute for wheat flour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Flour.html#all-purpose&#xD;&#xA;  [2]: http://www.carbs-information.com/carbs-in-flour-baking-ingredients.htm&#xD;&#xA;  [3]: http://www.bobsredmill.com/" />
  <row Id="15106" PostHistoryTypeId="2" PostId="7374" RevisionGUID="c549cd30-c777-43e2-bd44-6d9ae32aa276" CreationDate="2010-09-16T14:41:39.510" UserId="2047" Text="Your base probably needs to be a roasted squash puree, I don't think it will work well just being used to flavor a stock. Normally you would add cream to roasted squash to make a soup, but I guess that wouldn't be vegan. Butternut squash is tasty for this (and very autumn/winter), if you haven't actually picked out your ingredients yet.&#xD;&#xA;&#xD;&#xA;If you want to add asparagus flavor, you should consider toasting/grilling the asparagus first. Applying a dry heat to asparagus when cooking it will bring out a very savory flavor (a nice addition to a vegan dish), but just boiling it in liquid will make it taste &quot;grassy&quot;. It all depends on what flavor you want out of it, really. Asparagus is really a spring/summer ingredient though, if you're really wanting to be &quot;seasonal&quot; with this dish." />
  <row Id="15107" PostHistoryTypeId="2" PostId="7375" RevisionGUID="248d3f58-dfbb-4b47-adf0-487708e2bbd7" CreationDate="2010-09-16T14:42:53.563" UserId="641" Text="I recently made a Spanish codfish. It's called Bacalao al pil pil. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. [The whole process is somewhat longer][1].&#xD;&#xA;&#xD;&#xA;The question is that codfish has a thick part and a thin part. So over/under cooking is always a problem. That's where I thought of the sous-vide technique. At what temperature could the fish be perfectly cooked and at the same time release all the gelatin?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.spain-recipes.com/bacalao-pil-pil.html" />
  <row Id="15108" PostHistoryTypeId="1" PostId="7375" RevisionGUID="248d3f58-dfbb-4b47-adf0-487708e2bbd7" CreationDate="2010-09-16T14:42:53.563" UserId="641" Text="Spanish Codfish with sous-vide" />
  <row Id="15109" PostHistoryTypeId="3" PostId="7375" RevisionGUID="248d3f58-dfbb-4b47-adf0-487708e2bbd7" CreationDate="2010-09-16T14:42:53.563" UserId="641" Text="&lt;cooking-techniques&gt;&lt;sous-vide&gt;&lt;spanish-cuisine&gt;" />
  <row Id="15110" PostHistoryTypeId="5" PostId="7373" RevisionGUID="17b53a2a-f086-416b-86eb-f5c001824576" CreationDate="2010-09-16T14:50:21.827" UserId="403" Comment="added 921 characters in body; added 1 characters in body; edited body" Text="[Wheat Flours][1] at Cook's Thesaurus discusses varieties of wheat flours and their substitutions in general baking, yeast breads, and as breading agents.&#xD;&#xA;&#xD;&#xA;And here's a reference discussing &quot;the carbohydrate-content, dietary fiber content and 'net carbs' in all types of flour&quot;: [Carbohydrates in Flour and Baking Foods][2].&#xD;&#xA;&#xD;&#xA;I consult these pages as jumping off points when I'm altering my baking recipes. I'm a big fan of mixing flours to come up with lower-carbohydrate and more nutritionally sound baked goods (white flour isn't the most nutritional option out there, no matter that it's one of the most common options in baking). Oat, spelt, and soy flours figure in a lot of my recipes (note that using soy flour calls reducing the baking temperature called for in a recipe by 25&amp;deg;F, and that soy has a very pronounced flavor that not everyone likes).&#xD;&#xA;&#xD;&#xA;The more you learn about the various flour options, the easier it is to make substitutions with confidence, so I encourage you to do a bit of reading. Of course, if you're rushed, baking sites (ones that sell high-quality flour, such as [Bob's Red Mill][3]) tend to tell you right on the page how much of their flour to substitute for wheat flour.&#xD;&#xA;&#xD;&#xA;As a general rule, the more whole grain flours you use the better because of their higher fiber contents. If you subtract the fiber from the carbohydrate count, you find the net carbohydrate of the flour in question, and it's the net carbohydrate that tells you how your sugar levels will be affected. One carbohydrate serving is 15 grams of carbohydrate total. &#xD;&#xA;&#xD;&#xA;One cup of all-purpose flour has 95 grams of carbohydrate and 3 grams of dietary fiber, which gives each cup a net carbohydrate amount of 92 grams (which is 6.13 carb. servings). One cup of whole wheat flour, on the other hand, has 87 grams of carbohydrate and 15 grams of dietary fiber, which gives each cup a net carbohydrate amount of 72 grams (which is 4.8 carb. servings). Even if you're baking a bread that isn't particularly low in carbohydrate, getting the benefit of the increased nutrition and fiber from a whole grain flour will benefit you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Flour.html#all-purpose&#xD;&#xA;  [2]: http://www.carbs-information.com/carbs-in-flour-baking-ingredients.htm&#xD;&#xA;  [3]: http://www.bobsredmill.com/" />
  <row Id="15111" PostHistoryTypeId="2" PostId="7376" RevisionGUID="f2eb27c5-7aed-45d9-a318-6a5e69c4a1c1" CreationDate="2010-09-16T14:52:57.797" UserId="2491" Text="According to the website [StillTasty](http://www.stilltasty.com/fooditems/index/16703), fresh, raw whole or cut up carrots will last 2 to 3 weeks in the fridge.&#xD;&#xA;&#xD;&#xA;I would think that it would be a shorter time (1 week) for shredded carrots.  I'd store them in a container with a tight sealing lid, or in a plastic bag with the air squeezed out." />
  <row Id="15112" PostHistoryTypeId="2" PostId="7377" RevisionGUID="c9265ca9-f36e-43c4-8dca-bad2b58ff84b" CreationDate="2010-09-16T15:02:32.247" UserId="2148" Text="Coconut Flour can also be used in place is several recipes&#xD;&#xA;&#xD;&#xA;[Some Recipes featuring coconut flour][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.marksdailyapple.com/coconut-flour/" />
  <row Id="15113" PostHistoryTypeId="2" PostId="7378" RevisionGUID="74ba5d2c-a379-414f-ac71-96de8ad7819f" CreationDate="2010-09-16T15:07:31.280" UserId="1887" Text="My first thought was to add onions and maybe garlic -- roast them as well, and add them with the squash and asparagus. Mushrooms are also a good autumny vegetable, and they add lots of deep flavors. " />
  <row Id="15114" PostHistoryTypeId="2" PostId="7379" RevisionGUID="eca5cae3-0e6a-420a-b50f-1d38d632c4d8" CreationDate="2010-09-16T15:08:51.653" UserId="1887" Text="My guess would be a lack of gluten in those flours. Gluten makes dough sticky and dense, so adding flours with little to no gluten might make it less sticky and thus crispier. " />
  <row Id="15115" PostHistoryTypeId="2" PostId="7380" RevisionGUID="158639e6-fb8b-46ec-b687-0f936f7d6a59" CreationDate="2010-09-16T15:18:12.017" UserId="1887" Text="One thing that my mother suggested to me when I first started getting interested in learning to cook beyond blindly following a recipe was that I try making scrambled eggs with one single spice in them to see how that flavor affects the taste of something I know well. It's actually a pretty good way to train your tastebuds to understand what flavor a particular spice imparts. You could then move on to combinations of spices. &#xD;&#xA;&#xD;&#xA;For Indian food, however, they're probably using a combination of lots of spices. Garam Masala can be up to 12 different spices, not counting aromatics such as onions and garlic. So you may be better off trying to compare different recipes for that particular dish and seeing what the difference is with those particular spice mixtures. &#xD;&#xA;&#xD;&#xA;In general, I'm a big fan of trying different things and seeing if you like them. For example, I can't stand the flavor of black licorice, and so I avoid anise and all variants. However, I wanted to try making a chicken pho which called for star anise. I tried it, and found that in very small amounts, I actually like it. So go and experiment. Try different recipes for the same things, and try modifying your own recipes a bit at a time. Sometimes it may not work, but even then you'll be learning a lot. " />
  <row Id="15116" PostHistoryTypeId="2" PostId="7381" RevisionGUID="ff06c75a-e365-4051-9bdf-592d179fe47d" CreationDate="2010-09-16T17:48:20.987" UserId="20" Text="1st, start your thai coconut curry sauce in a separate pot. (i.e. the coconut milk and later the seasonings, no meat , no veg etc.) Shake the can of coconut milk so the mixture it not separated. Dump 1/2 the mixture into the pot. If you attempt to reduce your sauce in with the veg, your veg will become soggy because the process takes to long.&#xD;&#xA;&#xD;&#xA;Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture. This will allow the coconut flavors to intensify, and give you your thickener. Now add the other 1/2 of the coconut mixture. You end up with a very silky, smooth coconut sauce. Now add your curry paste, fish sauce, sugar, Thai basil etc.&#xD;&#xA;" />
  <row Id="15117" PostHistoryTypeId="5" PostId="7186" RevisionGUID="a071c99e-5020-4aa2-8615-5db4db2da304" CreationDate="2010-09-16T18:23:22.580" UserId="43" Comment="added 106 characters in body; edited title" Text="At a tappas bar, I had shrimp ceviche. In this dish, the shrimp is &quot;cooked&quot; not by high temperature but by the citric acid of its marinade. This would be really fun to make at home. For such dishes, should you stick to tested recipes? Or is there a way to figure out: what kind of acids will work, what kinds of meats will work, and when the meat is sufficiently &quot;cooked&quot;?&#xD;&#xA;&#xD;&#xA;**Edit:** Added quotes around &quot;cooked&quot; since, as Bob pointed out, the meat is not cooked *per se*." />
  <row Id="15118" PostHistoryTypeId="4" PostId="7186" RevisionGUID="a071c99e-5020-4aa2-8615-5db4db2da304" CreationDate="2010-09-16T18:23:22.580" UserId="43" Comment="added 106 characters in body; edited title" Text="&quot;Cooking&quot; with acid (ceviche)" />
  <row Id="15119" PostHistoryTypeId="2" PostId="7382" RevisionGUID="24fd3118-9dc9-4f4f-bda5-77f596ea26ba" CreationDate="2010-09-16T18:25:09.577" UserId="2448" Text="What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder.  Please rank them if you can." />
  <row Id="15120" PostHistoryTypeId="1" PostId="7382" RevisionGUID="24fd3118-9dc9-4f4f-bda5-77f596ea26ba" CreationDate="2010-09-16T18:25:09.577" UserId="2448" Text="What cut of goat is appropriate for stews?" />
  <row Id="15121" PostHistoryTypeId="3" PostId="7382" RevisionGUID="24fd3118-9dc9-4f4f-bda5-77f596ea26ba" CreationDate="2010-09-16T18:25:09.577" UserId="2448" Text="&lt;stews&gt;" />
  <row Id="15122" PostHistoryTypeId="6" PostId="7382" RevisionGUID="9e731c8b-39c2-41a2-8bdf-0a3861e5d476" CreationDate="2010-09-16T18:25:41.793" UserId="210" Comment="edited tags" Text="&lt;stews&gt;&lt;goat&gt;" />
  <row Id="15123" PostHistoryTypeId="2" PostId="7383" RevisionGUID="9439dd75-ab41-4b01-a795-e7321cf408b0" CreationDate="2010-09-16T18:55:13.287" UserId="1259" Text="Per [this paper][1], you want an extraction time of 15-60 mins at 113F / 45C. [This patent][2] uses temperatures below 131F / 55C. Both of those temperatures may be too low to make the cod actually taste good / cooked. 140F is a fairly typical temperature for sous vide fish. While 113F has some interesting results, it may or may not work for your dish as the result comes out quite different than standard cooked fish. However, I don't think that using a higher heat will have a negative effect on the gelatin extraction, so I'd start with 140F and work down from there.&#xD;&#xA;&#xD;&#xA;This process may cause other problems though. In addition to extracting the gelatin, any other juices from the fish will mix with your gelatin. In a pan, these may steam off, but with sous vide you're stuck with them. I think you're likely to end up with a mixture that's much more watery than if you used a pan. You may find that this needs to be boiled down a little bit in order to get the desired consistency of your emulsion. &#xD;&#xA;&#xD;&#xA;As always with sous vide, you've also got potential safety issues. You'll never reach pasteurization at 113F. You should check [Douglas Baldwin's *A Practical Guide To Sous Vide*][3] for cooking times (which are highly dependent on width). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6T6R-4PK7PC7-4&amp;_user=10&amp;_coverDate=03/15/2008&amp;_rdoc=1&amp;_fmt=high&amp;_orig=search&amp;_origin=search&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1463741440&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=b1178757265fb89115c6df8ef4f7605f&amp;searchtype=a&#xD;&#xA;  [2]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=45+centigrade+to+f#sclient=psy&amp;hl=en&amp;source=hp&amp;q=55+centigrade+to+f&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=1de331493393b8ab&#xD;&#xA;  [3]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="15124" PostHistoryTypeId="5" PostId="7382" RevisionGUID="82a9d7e1-dbbb-4647-a9b7-36737a85f756" CreationDate="2010-09-16T18:55:58.277" UserId="2448" Comment="added 220 characters in body" Text="What cut of goat is appropriate for stews? My options are: leg, rack, shank, short loin and shoulder.  Please rank them if you can.&#xD;&#xA;&#xD;&#xA;In the past, I've used neck pieces and the bones seemed to be an important part of the flavor.  This time, I don't have that the option of neck pieces but I would like to make the best choice of my available options." />
  <row Id="15125" PostHistoryTypeId="5" PostId="7370" RevisionGUID="81a79747-385d-4e4a-93a1-510e08d9d156" CreationDate="2010-09-16T19:00:24.220" UserId="15" Comment="added 5 characters in body" Text="I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. *How do i go from roasted squash and asparagus* to **having a flavor dense but low volume soup base/broth/stock** to pour over/mix with my onions on the initial sauté? &#xD;&#xA;&#xD;&#xA;The primary concern here is that I am going to be making a vegan, chunky tomato-based soup, but i want most of the flavor to come from the vegetable stock. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as the soup will cook for about four hours.&#xD;&#xA;&#xD;&#xA;(*) I am not fixed on squash necessarily if a lower water volume vegetable might help I will consider that an answer as long as it is savory and on par with squash's eathiness and can be roasted for use in a soup stock" />
  <row Id="15126" PostHistoryTypeId="5" PostId="3147" RevisionGUID="c200ebfc-97dc-4bc5-ab71-cc2c19bb7d4a" CreationDate="2010-09-16T19:20:58.323" UserId="41" Comment="added 123 characters in body; edited tags" Text="Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasonably close to fresh tarragon.&#xD;&#xA;&#xD;&#xA;Which other herbs can be dried successfully without losing too much flavor?" />
  <row Id="15127" PostHistoryTypeId="6" PostId="3147" RevisionGUID="c200ebfc-97dc-4bc5-ab71-cc2c19bb7d4a" CreationDate="2010-09-16T19:20:58.323" UserId="41" Comment="added 123 characters in body; edited tags" Text="&lt;herbs&gt;&lt;food-preservation&gt;&lt;drying&gt;" />
  <row Id="15128" PostHistoryTypeId="6" PostId="4568" RevisionGUID="95aac750-b2ba-4fe6-9dc0-7121426fdb6c" CreationDate="2010-09-16T19:22:11.673" UserId="41" Comment="edited tags" Text="&lt;steak&gt;" />
  <row Id="15129" PostHistoryTypeId="2" PostId="7384" RevisionGUID="783d56b0-894b-4751-b8fa-e3ee07cab0db" CreationDate="2010-09-16T19:22:54.137" UserId="2047" Text="I just made a stew with lamb neck and was not really impressed (also, I think I damaged by knife trying to hack the bones up). I plan on using shoulder next time.&#xD;&#xA;&#xD;&#xA;Anything with a lot of connective tissue works well for &quot;low and slow&quot; cooking like braising/stewing. Cuts that are already tender like rack and short loin are better used in other preparations. Shank would work well, but you'd have to pull it apart before serving. The shoulder could be cut up before hand. Shank works better just braised by itself.&#xD;&#xA;&#xD;&#xA;I'd order them something like:&#xD;&#xA;&#xD;&#xA;Shoulder  &#xD;&#xA;Shank  &#xD;&#xA;Leg  &#xD;&#xA;Rack  &#xD;&#xA;Short Loin&#xD;&#xA;" />
  <row Id="15130" PostHistoryTypeId="6" PostId="3420" RevisionGUID="4b80dbd7-c1d2-48ce-9109-f5b41a75bc77" CreationDate="2010-09-16T19:23:56.397" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;wok&gt;&lt;stir-fry&gt;" />
  <row Id="15131" PostHistoryTypeId="6" PostId="3197" RevisionGUID="cf3257b1-671e-4c71-9c68-433c26ee1e8a" CreationDate="2010-09-16T19:26:00.977" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;chicken-breast&gt;&lt;french-cuisine&gt;" />
  <row Id="15132" PostHistoryTypeId="6" PostId="2903" RevisionGUID="458d21a8-cc81-45d1-ab5e-26795f98d334" CreationDate="2010-09-16T19:28:00.380" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;basics&gt;&lt;mexican-cuisine&gt;&lt;salsa&gt;" />
  <row Id="15133" PostHistoryTypeId="2" PostId="7385" RevisionGUID="7e5026b4-b794-4581-b416-909fee697283" CreationDate="2010-09-16T19:30:47.597" UserId="364" Text="Since [wooden cutting boards are safe for use with meat][1], I was wondering if I can reuse the cedar grilling planks. &#xD;&#xA;&#xD;&#xA;Yossarian's answer to [this question about how to prepare a plank][2] says you can use one again depending on what you're cooking. &#xD;&#xA;&#xD;&#xA; - So, what determines whether you can reuse the planks? &#xD;&#xA; - How should I clean them after use?&#xD;&#xA; - After too many uses, will they lose the ability to impart flavor to what's being grilled?&#xD;&#xA;&#xD;&#xA;The ones I bought were fairly expensive, so I'd like to get as much use out of them as possible. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/618/best-chopping-board-material-for-meat&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6068/how-do-you-season-prepare-a-wood-plank-for-plank-grilling" />
  <row Id="15134" PostHistoryTypeId="1" PostId="7385" RevisionGUID="7e5026b4-b794-4581-b416-909fee697283" CreationDate="2010-09-16T19:30:47.597" UserId="364" Text="Can I reuse cedar grilling planks?" />
  <row Id="15135" PostHistoryTypeId="3" PostId="7385" RevisionGUID="7e5026b4-b794-4581-b416-909fee697283" CreationDate="2010-09-16T19:30:47.597" UserId="364" Text="&lt;grilling&gt;&lt;cedar-plank&gt;" />
  <row Id="15136" PostHistoryTypeId="2" PostId="7386" RevisionGUID="587dbdd1-b16a-4f8f-babe-59f96a9d79fd" CreationDate="2010-09-16T19:40:38.617" UserId="364" Text="I've seen conflicting advice on how to store bagels. &#xD;&#xA;&#xD;&#xA;I make 6 at a time, for use over the course of a week (or less). &#xD;&#xA;&#xD;&#xA;Should I store the ones I'm planning on eating tomorrow and the day after differently than the rest? &#xD;&#xA;&#xD;&#xA; I know that bagels are best eaten within a day, but I'm not going to make fresh ones daily. I'm looking for what storage method will help the bagel maintain the best quality." />
  <row Id="15137" PostHistoryTypeId="1" PostId="7386" RevisionGUID="587dbdd1-b16a-4f8f-babe-59f96a9d79fd" CreationDate="2010-09-16T19:40:38.617" UserId="364" Text="How to store bagels?" />
  <row Id="15138" PostHistoryTypeId="3" PostId="7386" RevisionGUID="587dbdd1-b16a-4f8f-babe-59f96a9d79fd" CreationDate="2010-09-16T19:40:38.617" UserId="364" Text="&lt;baking&gt;&lt;storage-method&gt;&lt;bread&gt;" />
  <row Id="15139" PostHistoryTypeId="6" PostId="7343" RevisionGUID="57cf0d31-db29-49e0-b555-79a9ab53cad8" CreationDate="2010-09-16T19:46:47.043" UserId="15" Comment="edited tags" Text="&lt;technique&gt;&lt;mushrooms&gt;" />
  <row Id="15140" PostHistoryTypeId="2" PostId="7387" RevisionGUID="fb1ad39b-ac03-42a2-a5ff-2f8e4f4713fd" CreationDate="2010-09-16T19:52:07.013" UserId="1816" Text="I would keep the one that you are eating the next day out.  I would then freeze the rest of them.  &#xD;&#xA;&#xD;&#xA;If you like them warm, you could freeze them wrapped in foil.  Before eating pop them in a toaster oven until gently warmed through.  &#xD;&#xA;&#xD;&#xA;If not I'd freeze individually until solid then put in a bag to prevent your frozen bagels from sticking together, then thaw overnight (if eating in the morning) or in the morning (if eating for a mid-day meal) to eat." />
  <row Id="15141" PostHistoryTypeId="5" PostId="119" RevisionGUID="361de34c-e52b-46b6-b16f-564dad0ce042" CreationDate="2010-09-16T20:07:15.727" UserDisplayName="user73" Comment="Clarified as this was not meant to be a vegan question" Text="Is there some kind of milk-free sour cream available?&#xD;&#xA;&#xD;&#xA;(As a substitute due to an allergy)" />
  <row Id="15142" PostHistoryTypeId="4" PostId="119" RevisionGUID="361de34c-e52b-46b6-b16f-564dad0ce042" CreationDate="2010-09-16T20:07:15.727" UserDisplayName="user73" Comment="Clarified as this was not meant to be a vegan question" Text="Is there a milk-free sour cream?" />
  <row Id="15143" PostHistoryTypeId="6" PostId="119" RevisionGUID="361de34c-e52b-46b6-b16f-564dad0ce042" CreationDate="2010-09-16T20:07:15.727" UserDisplayName="user73" Comment="Clarified as this was not meant to be a vegan question" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;allergy&gt;&lt;sour-cream&gt;&lt;dairy-free&gt;" />
  <row Id="15144" PostHistoryTypeId="2" PostId="7388" RevisionGUID="b033fcbe-9313-402a-8208-0a62a20df728" CreationDate="2010-09-16T20:19:45.077" UserId="1259" Text="I will generally reuse a plank on two conditions:&#xD;&#xA;&#xD;&#xA; 1. The bottom isn't completely charred. Sometimes, the bottom ends up complete black. I find that this won't start to smoke a second time. It's also a mess to store anywhere. &#xD;&#xA; 2. The top isn't a mess of food. This is largely dependent on what you cook. Fish skin sometimes gets cooked on, glaze bubbles and chars, oil lights on fire and the top surface chars. Something like shrimp, tomato, or sausage will be fairly clean though, and nothing will cook on to the top. &#xD;&#xA;&#xD;&#xA;In order to reuse the plank, I clean it with soap and water, the same way I'd clean a wooden chopping board. I've never managed to use a plank more than twice and I usually just toss them after a single use. &#xD;&#xA;&#xD;&#xA;Keep in mind that a dried cedar plank is a dried cedar plank. Cost is generally more based on the store that you buy it in than the product you're buying. A hardware super store (like Home Depot) will generally have these quite cheap. &#xD;&#xA;" />
  <row Id="15145" PostHistoryTypeId="9" PostId="7343" RevisionGUID="169e2dcc-3b90-46d6-be57-10a54dd97784" CreationDate="2010-09-16T21:42:48.263" UserId="41" Comment="Rollback to [63b128aa-1895-4f97-986f-a13470f3f8f0]" Text="&lt;mushrooms&gt;" />
  <row Id="15146" PostHistoryTypeId="6" PostId="2874" RevisionGUID="86f9b86a-9a6f-4caa-80db-9e350a8d6cf2" CreationDate="2010-09-16T22:16:11.203" UserId="210" Comment="edited tags" Text="&lt;beef&gt;&lt;roasting&gt;" />
  <row Id="15147" PostHistoryTypeId="6" PostId="2836" RevisionGUID="9a11ee16-b1fd-4b84-9377-b166d8cd9b77" CreationDate="2010-09-16T22:16:34.697" UserId="210" Comment="edited tags" Text="&lt;flavor&gt;&lt;sous-vide&gt;&lt;vacuum&gt;" />
  <row Id="15148" PostHistoryTypeId="6" PostId="2432" RevisionGUID="a6b3e9b0-d7bc-49c6-aca5-0f5ca4b6a634" CreationDate="2010-09-16T22:18:19.920" UserId="210" Comment="edited tags" Text="&lt;meat&gt;" />
  <row Id="15149" PostHistoryTypeId="6" PostId="2422" RevisionGUID="56e58734-33dd-4660-acd9-a99df923fdfe" CreationDate="2010-09-16T22:18:48.580" UserId="210" Comment="edited tags" Text="&lt;stock&gt;" />
  <row Id="15150" PostHistoryTypeId="6" PostId="2407" RevisionGUID="fe71c1c5-af8f-471b-aa63-e5d00ee8dd3a" CreationDate="2010-09-16T22:19:07.643" UserId="210" Comment="edited tags" Text="&lt;pasta&gt;&lt;dough&gt;&lt;gnocchi&gt;" />
  <row Id="15151" PostHistoryTypeId="6" PostId="2338" RevisionGUID="546e4383-2098-436e-b85c-54d0a73e91da" CreationDate="2010-09-16T22:19:46.830" UserId="210" Comment="edited tags" Text="&lt;resources&gt;&lt;learning&gt;" />
  <row Id="15152" PostHistoryTypeId="6" PostId="2199" RevisionGUID="d6b1f9b0-f81f-4e0e-a228-4541a674d926" CreationDate="2010-09-16T22:20:20.230" UserId="210" Comment="edited tags" Text="&lt;roast&gt;&lt;basting&gt;" />
  <row Id="15153" PostHistoryTypeId="2" PostId="7389" RevisionGUID="a4615cd1-32e5-481b-bc83-9b3353f620c1" CreationDate="2010-09-17T00:22:53.760" UserId="1129" Text="I recently tried a bite of a Bhut/Naga Jolokia pepper, which is rated to be 3-10 times hotter than a &quot;standard&quot; habanero.  It was hot, but the total experience was not worse than a habanero, and definitely not worse than Buffalo Wild Wings' &quot;Blazin' Challenge,&quot; which is more about the volume of hot wing sauce you can consume.&#xD;&#xA;&#xD;&#xA;Granted, my peppers were farmed in California, not India, but they should be well within an order of magnitude of its variety's rating.&#xD;&#xA;&#xD;&#xA;Given the wide range of chili varieties and heat levels, I'm wondering how best to harness the heat of each.&#xD;&#xA;&#xD;&#xA;1. What determines the intensity and mouth location of a raw chili pepper experience?&#xD;&#xA;1. Most of the capsaicin is contained in the pith and seeds, so is it a matter of how well you chew that portion and move it around in your mouth?&#xD;&#xA;1. Are there other chemical factors at work in each pepper that affect the release/reception of the capsaicin?&#xD;&#xA;1. When cooked down, is it just a simple equation of `pepper volume × Scoville rating`?&#xD;&#xA;1. Is a large fruit likely to contain more capsaicin than a small fruit, or about the same?&#xD;&#xA;1. Since Thai chilis are around 75,000 SHU, are they 7 times hotter _per volume_ than Serranos at 10,000 SHU?&#xD;&#xA;1. Would you want to use a tiny bit of a Naga when all you want is heat with little to no pepper flavor?" />
  <row Id="15154" PostHistoryTypeId="1" PostId="7389" RevisionGUID="a4615cd1-32e5-481b-bc83-9b3353f620c1" CreationDate="2010-09-17T00:22:53.760" UserId="1129" Text="What determines total heat when using chilis?  Quantity × intensity?" />
  <row Id="15155" PostHistoryTypeId="3" PostId="7389" RevisionGUID="a4615cd1-32e5-481b-bc83-9b3353f620c1" CreationDate="2010-09-17T00:22:53.760" UserId="1129" Text="&lt;chilies&gt;&lt;peppers&gt;" />
  <row Id="15156" PostHistoryTypeId="2" PostId="7390" RevisionGUID="0278431a-9f49-4b65-9bc9-c17f03a26397" CreationDate="2010-09-17T00:38:43.083" UserId="2239" Text="You can also use a microwave to bake your potatoes by a &quot;dry&quot; method. I'm partial to semolina flour." />
  <row Id="15157" PostHistoryTypeId="2" PostId="7391" RevisionGUID="90501b93-6378-46a6-a949-7332e0f2fa9a" CreationDate="2010-09-17T01:10:12.363" UserId="60" Text="&gt; Granted, my peppers were farmed in California, not India, but they should be well within an order of magnitude of its variety's rating.&#xD;&#xA;&#xD;&#xA;Actually, they shouldn't necessarily. All chiles, are very sensitive to the environment they are grown in. Even trivial changes in temperature, humidity, and soil pH can affect the heat of the chile. The [Naga Jolokia][1] in particular can be at least as low as 500,000 Scoville units. The hottest one has been recorded at over 1 million. Many American growers _intentionally_ grow them much milder than those found in India; this makes them much easier to sell.&#xD;&#xA;&#xD;&#xA;The [Scoville scale][2] is a measure of capsaicin concentration. In other words, quantity of capsaicin per fixed volume. Originally, it was measured by a panel of five tasters who tasted a dilute solution of capsaicin oil which had been extracted from a fixed quantity of dried chile. The degree of dilution at which the capsaicin is undetectable is the Scoville rating.&#xD;&#xA;&#xD;&#xA;Modern methods use [high performance liquid chromatography][3] to precisely the pungency units of a chile, this is equivalently the parts per million of capsaicin. Multiplying the pungency rating by 15 gives you the equivalent Scoville rating.&#xD;&#xA;&#xD;&#xA;What does all this mean? Well, since it's a measure of concentration it's important to realize that by eating one chile or 20 chiles the concentration doesn't change. However, with more chiles you _are_ exposing your mouth to a greater _quantity_ of capsaicin. If this is what you mean by &quot;intensity&quot; then sure, it's more intense with an increase in volume. Personally I think of intensity as concentration instead of volume.&#xD;&#xA;&#xD;&#xA;Those paragraphs should answer your question overall, but I'll go through your list just the same:&#xD;&#xA;&#xD;&#xA;1. The intensity _is_ the Scoville rating. Again, intensity to me equates to concentration.&#xD;&#xA;1. The capsaicin _is_ most concentrated in the seeds, so chewing them will release a greater quantity of it.&#xD;&#xA;1. Not that I am aware of.&#xD;&#xA;1. Not sure what you mean by cooked down, but yes both volume and concentration affect the quantity of capsaicin.&#xD;&#xA;1. A larger fruit of the same Scoville rating (concentration) will contain a larger amount of capsaicin.&#xD;&#xA;1. Yes, the capsaicin concentration is seven times greater.&#xD;&#xA;1. Yes that is a reasonable use. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Naga_Jolokia_pepper&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Scoville_scale&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/High_performance_liquid_chromatography" />
  <row Id="15158" PostHistoryTypeId="6" PostId="7389" RevisionGUID="69a4b236-a732-4129-b6bf-00cbbc0f5d97" CreationDate="2010-09-17T01:12:39.627" UserId="60" Comment="edited tags" Text="&lt;chilies&gt;" />
  <row Id="15159" PostHistoryTypeId="2" PostId="7392" RevisionGUID="3064f91f-5354-4c86-a57c-b842ef00c24b" CreationDate="2010-09-17T02:31:23.850" UserId="2512" Text="Best way to store dark chocolate to preserve chocolate and flavour?" />
  <row Id="15160" PostHistoryTypeId="1" PostId="7392" RevisionGUID="3064f91f-5354-4c86-a57c-b842ef00c24b" CreationDate="2010-09-17T02:31:23.850" UserId="2512" Text="Really better to store chocolate in the fridge or at room temp?" />
  <row Id="15161" PostHistoryTypeId="3" PostId="7392" RevisionGUID="3064f91f-5354-4c86-a57c-b842ef00c24b" CreationDate="2010-09-17T02:31:23.850" UserId="2512" Text="&lt;storage-method&gt;&lt;chocolate&gt;" />
  <row Id="15162" PostHistoryTypeId="2" PostId="7393" RevisionGUID="209ba30a-5e44-40b9-86c9-89422e0334fc" CreationDate="2010-09-17T03:05:18.457" UserId="41" Text="Chocolate should be stored in a cool, dry area whenever possible.  A cold basement or wine cellar is perfect.&#xD;&#xA;&#xD;&#xA;Moist environments, including the refrigerator, can cause the chocolate to *bloom*.  This is when the cocoa butter separates and you start to see a white film at the top.  It's actually still safe to eat this way and won't even affect the flavour much, it just looks a little odd.&#xD;&#xA;&#xD;&#xA;That said, even tempered chocolate (i.e. baking chocolate squares) will melt at hotter room temperatures, so if the air is humid or you're in a hot climate, you'll typically want to refrigerate.  Also, if you've just melted the chocolate to make a coating and *haven't* tempered it, then you *must* refrigerate it as it will melt even at colder room temperatures.&#xD;&#xA;&#xD;&#xA;Otherwise, it's best not to refrigerate.  It will generally keep for a year or more at 55-60° F (about 13-15° C)." />
  <row Id="15163" PostHistoryTypeId="2" PostId="7394" RevisionGUID="9ebfd4a0-d1c8-4569-b17c-a5654735fb58" CreationDate="2010-09-17T04:37:45.923" UserId="24" Text="In general, how does the microwave power setting work? Is it a straight percentage of the maximum wattage or is it something less precise?&#xD;&#xA;&#xD;&#xA;For example, would the time to cook something in a 700 watt microwave be the same as a 1000 watt at .7 power?&#xD;&#xA;&#xD;&#xA;Is there any other major deciding factor in how one microwave cooks compared to another besides the power? (Assuming it is actually running at its listed power. Is it even possible for a microwave to drift off its posted power due to age or some other factor?)" />
  <row Id="15164" PostHistoryTypeId="1" PostId="7394" RevisionGUID="9ebfd4a0-d1c8-4569-b17c-a5654735fb58" CreationDate="2010-09-17T04:37:45.923" UserId="24" Text="Truth about microwave power setting" />
  <row Id="15165" PostHistoryTypeId="3" PostId="7394" RevisionGUID="9ebfd4a0-d1c8-4569-b17c-a5654735fb58" CreationDate="2010-09-17T04:37:45.923" UserId="24" Text="&lt;equipment&gt;&lt;microwave&gt;" />
  <row Id="15166" PostHistoryTypeId="2" PostId="7395" RevisionGUID="4abe6c97-0de4-4051-9f79-f5e0d65dfa49" CreationDate="2010-09-17T04:50:04.327" UserId="60" Text="The majority of microwaves cannot modulate their power output. The power setting in most microwaves simply turns the magnetron (microwave generator) off and in in cycles. So a power setting of .5 for 10 minutes would simply cycle the magnetron on and off every few seconds, with a total on time of 5 minutes. You can actually hear this occurring.&#xD;&#xA;&#xD;&#xA;According to wikipedia, some newer microwaves _can_ actually achieve a more or less constant level of reduced power using a technique called [pulse-width modulation][1]. I have never seen or used one of these though.&#xD;&#xA;&#xD;&#xA;Microwave cooking is never very exact, so cooking something at 700 W vs 1000 W at .7 power would yield very different results. The only reliable way I've found in cooking things properly in different wattage microwave ovens is simple observation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Pulse_width_modulation" />
  <row Id="15167" PostHistoryTypeId="4" PostId="7394" RevisionGUID="c70c2dab-91f6-4a45-a0e8-fd1d3794e2f8" CreationDate="2010-09-17T04:50:36.893" UserId="60" Comment="ask a question in the title" Text="How does the power setting on a microwave work?" />
  <row Id="15168" PostHistoryTypeId="5" PostId="7392" RevisionGUID="ee50bf14-0501-4aeb-abb8-1ad9af390d2f" CreationDate="2010-09-17T06:21:42.377" UserId="60" Comment="grammar" Text="What is the best way to store dark chocolate to preserve chocolate and flavour?" />
  <row Id="15169" PostHistoryTypeId="4" PostId="7392" RevisionGUID="ee50bf14-0501-4aeb-abb8-1ad9af390d2f" CreationDate="2010-09-17T06:21:42.377" UserId="60" Comment="grammar" Text="Is it better to store chocolate in the fridge or at room temperature?" />
  <row Id="15170" PostHistoryTypeId="2" PostId="7396" RevisionGUID="2429b0b4-8eb3-4836-b2c3-1987839a4ff5" CreationDate="2010-09-17T09:05:25.573" UserId="2514" Text="My understanding is that the heat you feel depends a lot on the recipe, i.e. how long it's cooked for and what it's cooked with.&#xD;&#xA;I guess not cooking for very long won't allow the heat to get into the food.&#xD;&#xA;&#xD;&#xA;I've found that cooking with 'watery' sauces makes the dish taste hotter, whereas with 'fattier' sauces, such as oil or cream does not release the heat so much when you eat it.&#xD;&#xA;&#xD;&#xA;-Frink" />
  <row Id="15171" PostHistoryTypeId="2" PostId="7397" RevisionGUID="720f7a48-a0ef-4eba-9972-e6d6238b7814" CreationDate="2010-09-17T13:00:51.290" UserId="2491" Text="I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g).  Intuitively, I would have expected the opposite.&#xD;&#xA;&#xD;&#xA;Is the data I'm looking at wrong?&#xD;&#xA;&#xD;&#xA;Maybe, it is just that it is easier to aborb the iron from cooked spinach rather than raw.&#xD;&#xA;&#xD;&#xA;Can anyone explain the difference?" />
  <row Id="15172" PostHistoryTypeId="1" PostId="7397" RevisionGUID="720f7a48-a0ef-4eba-9972-e6d6238b7814" CreationDate="2010-09-17T13:00:51.290" UserId="2491" Text="Is cooked spinach healthier?" />
  <row Id="15173" PostHistoryTypeId="3" PostId="7397" RevisionGUID="720f7a48-a0ef-4eba-9972-e6d6238b7814" CreationDate="2010-09-17T13:00:51.290" UserId="2491" Text="&lt;health&gt;&lt;spinach&gt;" />
  <row Id="15177" PostHistoryTypeId="2" PostId="7399" RevisionGUID="b99c5105-a809-441a-b0b0-b72d47edab55" CreationDate="2010-09-17T13:52:09.233" UserId="2416" Text="I would guess that cooked spinach has lost a lot of the water content, so cooking doesn't add more iron, it just increases the percentage or iron by reducing the total mass.  &#xD;&#xA;&#xD;&#xA;I.e. if you had 100g of raw spinach and you cooked it (and drained it probably) you would end up with less than 100g of cooked spinach." />
  <row Id="15178" PostHistoryTypeId="2" PostId="7400" RevisionGUID="37b75e4b-857c-41d4-9c6f-01895b622696" CreationDate="2010-09-17T13:58:38.543" UserId="1148" Text="Last week I made some Pumkin Ravioli.  The filling was a bit moist, but nothing excessive.&#xD;&#xA;&#xD;&#xA;The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot.  I would prefer to do it earlier in the day.&#xD;&#xA;&#xD;&#xA;I made mine about 4 hours before cooking, and when I went to cook them, the lower sheet of pasta had gone soggy, and was sticking to the waxed paper.  This was due to fluid transfer from the stuffing to the pasta.&#xD;&#xA;&#xD;&#xA;How should I store the ravioli for up to several hours without this happening?" />
  <row Id="15179" PostHistoryTypeId="1" PostId="7400" RevisionGUID="37b75e4b-857c-41d4-9c6f-01895b622696" CreationDate="2010-09-17T13:58:38.543" UserId="1148" Text="How do I stop homemade Ravioli from going soggy?  (storage issue)" />
  <row Id="15180" PostHistoryTypeId="3" PostId="7400" RevisionGUID="37b75e4b-857c-41d4-9c6f-01895b622696" CreationDate="2010-09-17T13:58:38.543" UserId="1148" Text="&lt;storage-method&gt;&lt;pasta&gt;&lt;ravioli&gt;" />
  <row Id="15181" PostHistoryTypeId="2" PostId="7401" RevisionGUID="5c17d920-a148-4fd0-a0a7-8384c98c8151" CreationDate="2010-09-17T14:06:15.013" UserId="1123" Text="Iron is simply an element, so it cannot be destroyed by cooking (or generally temperature changes), as vitamins and other organic structures potentially can.&#xD;&#xA;&#xD;&#xA;Cooked spinach inevitably has a much lower water content, thus the relative density of all other components must increase. So gram for gram, it makes sense that cooked spinach should have a higher concentration of iron (and possibly some other things) than raw. However, the actual process of cooking does nothing to change the amount of iron." />
  <row Id="15183" PostHistoryTypeId="6" PostId="7389" RevisionGUID="fb6a93c1-fe39-4652-87ee-8197058517f6" CreationDate="2010-09-17T14:41:41.417" UserId="15" Comment="edited tags" Text="&lt;chilies&gt;&lt;peppers&gt;" />
  <row Id="15184" PostHistoryTypeId="4" PostId="7397" RevisionGUID="266fdfe2-879b-4146-a2d5-81dde9832d6b" CreationDate="2010-09-17T15:13:53.870" UserId="86" Comment="&quot;healthy&quot; is somewhat subjective and very much off-topic. But the rest of the question should be fine" Text="Why would cooked spinach contain more iron than raw?" />
  <row Id="15185" PostHistoryTypeId="6" PostId="7397" RevisionGUID="266fdfe2-879b-4146-a2d5-81dde9832d6b" CreationDate="2010-09-17T15:13:53.870" UserId="86" Comment="&quot;healthy&quot; is somewhat subjective and very much off-topic. But the rest of the question should be fine" Text="&lt;vegetables&gt;&lt;food-science&gt;&lt;spinach&gt;" />
  <row Id="15186" PostHistoryTypeId="2" PostId="7402" RevisionGUID="aa6c2f44-789d-4d3b-8f92-8adbbb8c94f1" CreationDate="2010-09-17T15:53:39.653" UserId="1148" Text="I've had wonderful success simply from spatchcocking and grilling the chicken.&#xD;&#xA;&#xD;&#xA; 1. Cut out the spine with a pair of shears.&#xD;&#xA; 2. With the bird breast up, press down with enough force to break the breast bone.&#xD;&#xA; 3. Fold legs and wings over top.&#xD;&#xA; 4. Season, and sprinkle with a bit of lemon juice and dust with herbs (provencal mix is perfect)&#xD;&#xA; 5. Grill on medium heat, bone side down until almost done (15-20 minutes, watch for flare ups)&#xD;&#xA; 6. Flip, on high to crisp up the skin.  Let stand.&#xD;&#xA;&#xD;&#xA;I generally find that I get better results to slightly undercook the bird, and then finish it in the microwave for about 1 or two minutes before standing.  I don't know why, but the bird seems moister.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15187" PostHistoryTypeId="2" PostId="7403" RevisionGUID="3eb82250-eb64-4495-ad89-b2971b06896a" CreationDate="2010-09-17T15:54:35.233" UserId="1509" Text="Freeze it immediately, especially if you can do so in single layers." />
  <row Id="15188" PostHistoryTypeId="2" PostId="7404" RevisionGUID="1bff2342-8262-4292-9056-5691ae75c9ef" CreationDate="2010-09-17T15:55:37.107" UserId="1546" Text="Try reducing the moisture of the filling (adding a little bit of cornstarch, for example).&#xD;&#xA;&#xD;&#xA;You could also [freeze][1] them without loss of quality, specially if it's just a few hours and the filling is a bit moist.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/18161" />
  <row Id="15189" PostHistoryTypeId="2" PostId="7405" RevisionGUID="dc564e89-6e3d-463e-a4b2-5c14854c5349" CreationDate="2010-09-17T16:21:44.963" UserId="2518" Text="I used to add milk to eggs when whipping them, but someone told me that water was better since it evaporated and made the eggs fluffier. I've tried it, and I'm not sure which one works better.&#xD;&#xA;&#xD;&#xA;Any tricks for making better, more kid enjoyable, scrambled eggs?" />
  <row Id="15190" PostHistoryTypeId="1" PostId="7405" RevisionGUID="dc564e89-6e3d-463e-a4b2-5c14854c5349" CreationDate="2010-09-17T16:21:44.963" UserId="2518" Text="Better Scrambled Eggs" />
  <row Id="15191" PostHistoryTypeId="3" PostId="7405" RevisionGUID="dc564e89-6e3d-463e-a4b2-5c14854c5349" CreationDate="2010-09-17T16:21:44.963" UserId="2518" Text="&lt;eggs&gt;" />
  <row Id="15192" PostHistoryTypeId="2" PostId="7406" RevisionGUID="a59c8ae2-09a7-4ccb-b05c-8ccab589f9eb" CreationDate="2010-09-17T16:53:06.667" UserId="2148" Text="Might sound odd but is delicious: Adding cream cheese to your eggs." />
  <row Id="15193" PostHistoryTypeId="5" PostId="997" RevisionGUID="ff84f2b7-16b7-465c-9ffd-b17932e65131" CreationDate="2010-09-17T16:57:03.800" UserId="60" Comment="deleted 4 characters in body; deleted 2 characters in body" Text="I've seen many recipes for scrambled eggs [with][1] and without milk / cream / [half and half][2]&#xD;&#xA;&#xD;&#xA;So what does the milk do?  The only difference I can see is color - without the milk the eggs are a brighter yellow.&#xD;&#xA;&#xD;&#xA;What am I missing?&#xD;&#xA;&#xD;&#xA;[1]: http://www.taste.com.au/recipes/11817/basic+scrambled+eggs&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Half_and_half" />
  <row Id="15194" PostHistoryTypeId="5" PostId="1063" RevisionGUID="129b4c80-6ce2-4f86-9e33-87ddc7701b88" CreationDate="2010-09-17T17:06:38.763" UserId="60" Comment="put question in title, removed extra question marks" Text="I've tried a (few times) to melt chocolate but am obviously doing something wrong:&#xD;&#xA;&#xD;&#xA; 1. Put a pot of water onto the boil&#xD;&#xA; 2. Place a metal bowl over the pot&#xD;&#xA; 3. Put chocolate into the bowl &#xD;&#xA; 4. Wait for chocolate to go off!&#xD;&#xA;&#xD;&#xA;(Obviously the steam is rising from the pot and going into the bowl)&#xD;&#xA;&#xD;&#xA;What am I doing wrong?  I'm not against using the microwave, would that be a better way?" />
  <row Id="15195" PostHistoryTypeId="4" PostId="1063" RevisionGUID="129b4c80-6ce2-4f86-9e33-87ddc7701b88" CreationDate="2010-09-17T17:06:38.763" UserId="60" Comment="put question in title, removed extra question marks" Text="How can you melt chocolate without it getting wet?" />
  <row Id="15196" PostHistoryTypeId="2" PostId="7407" RevisionGUID="215bf3d4-c5b1-4127-92e1-4c16548e6955" CreationDate="2010-09-17T17:14:09.277" UserId="1415" Text="the rule of thumb i've heard is as you say: adding water makes them steam (in effect) and be fluffier, adding milk or cream makes them creamier. the only trick i have for eggs of any sort is to use a low heat, not a high one, and to let them warm up a bit before putting them in the pan, which keeps them from getting rubbery. you could maybe accomplish two things in one stroke by using a tablespoon of warm water when you blend up the eggs." />
  <row Id="15197" PostHistoryTypeId="5" PostId="7406" RevisionGUID="ddc4e4d3-a209-4e7e-8ef7-5746ee0e0683" CreationDate="2010-09-17T17:25:28.830" UserId="2148" Comment="added 80 characters in body" Text="Might sound odd but is delicious: Adding cream cheese to your eggs. This doesn't alter the texture really but gives a nice creamy tang to the eggs." />
  <row Id="15202" PostHistoryTypeId="5" PostId="7400" RevisionGUID="bbaf464f-d7c5-4e94-868a-eebf96b153b1" CreationDate="2010-09-17T18:50:47.580" UserId="1148" Comment="Doh!  " Text="Last week I made some Pumpkin Ravioli.  The filling was a bit moist, but nothing excessive.&#xD;&#xA;&#xD;&#xA;The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot.  I would prefer to do it earlier in the day.&#xD;&#xA;&#xD;&#xA;I made mine about 4 hours before cooking, and when I went to cook them, the lower sheet of pasta had gone soggy, and was sticking to the waxed paper.  This was due to fluid transfer from the stuffing to the pasta.&#xD;&#xA;&#xD;&#xA;How should I store the ravioli for up to several hours without this happening?" />
  <row Id="15203" PostHistoryTypeId="2" PostId="7409" RevisionGUID="9187c203-8113-4863-8c79-e2cf3e09f4a8" CreationDate="2010-09-17T20:23:16.800" UserId="2299" Text="To continue with smell:  much of the flavor of food is the combination of tastebud sensation (sweet/sour/etc mentioned previously) and the fragrance of the ingredients.  Many herbs have tiny bit of bitter or sweet, or even a little sour perhaps, but they have radically different fragrances.  &#xD;&#xA;Something you can do is close your eyes and sniff herbs and spices and concentrate on the sensations you experience.  If you want to get really experimental, try stirring some into hot water to see how their fragrance gets transmitted into a medium.&#xD;&#xA;If you are really, really, really serious about learning NOW vs. gaining years of experience, do some experiments.  For example, get a tiny frying pan and something bland like tofu or chicken breast.  Cube the tofu/chicken, then saute up a cube at a time with different spices.  Clean the pan between each cube, put in a dab of fresh oil, repeat with a new spice.  Consume each bite by sniff, tasting, thinking about initial impressions, aftertaste, anything.  Take notes!  If you have all day, try 2- and 3-spice (or herb) combinations.  Change proportions.  Think like an engineer :-)" />
  <row Id="15204" PostHistoryTypeId="2" PostId="7410" RevisionGUID="0cbe956c-af86-451f-9814-d137118d98b4" CreationDate="2010-09-17T20:24:30.277" UserId="2045" Text="Amaranth greens will get you pink pasta. Potentially VERY pink pasta." />
  <row Id="15205" PostHistoryTypeId="16" PostId="1668" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15206" PostHistoryTypeId="16" PostId="1669" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15207" PostHistoryTypeId="16" PostId="1670" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15208" PostHistoryTypeId="16" PostId="1673" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15209" PostHistoryTypeId="16" PostId="2001" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15210" PostHistoryTypeId="16" PostId="7410" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15211" PostHistoryTypeId="16" PostId="1664" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-17T21:05:51.153" UserId="60" />
  <row Id="15212" PostHistoryTypeId="2" PostId="7411" RevisionGUID="054ce40f-6d58-44d4-b2f9-53e78b5db5b3" CreationDate="2010-09-17T21:11:21.347" UserId="2523" Text="Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.&#xD;&#xA;&#xD;&#xA;Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and &quot;roll&quot; around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it. &#xD;&#xA;&#xD;&#xA;Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!" />
  <row Id="15213" PostHistoryTypeId="2" PostId="7412" RevisionGUID="d5e973c1-c490-432f-aaa2-4252aadd6068" CreationDate="2010-09-17T21:49:36.167" UserDisplayName="Patti" Text="How can i get my chocolate chip cookies to come out thick and soft?&#xD;&#xA;I always use real butter is this a problem?" />
  <row Id="15214" PostHistoryTypeId="1" PostId="7412" RevisionGUID="d5e973c1-c490-432f-aaa2-4252aadd6068" CreationDate="2010-09-17T21:49:36.167" UserDisplayName="Patti" Text="Soft cookies choc chip" />
  <row Id="15215" PostHistoryTypeId="3" PostId="7412" RevisionGUID="d5e973c1-c490-432f-aaa2-4252aadd6068" CreationDate="2010-09-17T21:49:36.167" UserDisplayName="Patti" Text="&lt;baking&gt;&lt;baking-techniques&gt;" />
  <row Id="15216" PostHistoryTypeId="5" PostId="7411" RevisionGUID="0f30c646-0650-430c-bf4a-c47eb8645a4a" CreationDate="2010-09-17T21:52:40.647" UserId="2523" Comment="added 69 characters in body" Text="Try the Chef Gordon way. Every time I've made these for others, I've been told it is the best eggs they've ever had.&#xD;&#xA;&#xD;&#xA;Add 3 or so eggs to a saucepan with a slice of butter. Start stirring, and don't stop. Transfer the pot to heat for about 45 seconds, then off for 45 seconds, constantly stirring. When the eggs start to form and &quot;roll&quot; around the pot, add a spoonful of creme fraiche or sour cream. Keep spinning it. &#xD;&#xA;&#xD;&#xA;Garnish with green onions (maybe not for the kids) and salt/pepper. Serve!&#xD;&#xA;&#xD;&#xA;http://videosift.com/video/Gordon-Ramsay-s-Perfect-Scrambled-Eggs" />
  <row Id="15217" PostHistoryTypeId="4" PostId="7412" RevisionGUID="375ae78d-2fad-4554-9cab-c74d1555d1e4" CreationDate="2010-09-17T22:40:58.133" UserId="60" Comment="edited tags; edited title" Text="How do I get my chocolate chip cookies to turn out thick and chewy?" />
  <row Id="15218" PostHistoryTypeId="6" PostId="7412" RevisionGUID="375ae78d-2fad-4554-9cab-c74d1555d1e4" CreationDate="2010-09-17T22:40:58.133" UserId="60" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="15219" PostHistoryTypeId="10" PostId="7412" RevisionGUID="611ce04a-24ca-46e4-be27-ad3038a41afd" CreationDate="2010-09-17T22:41:43.730" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15220" PostHistoryTypeId="5" PostId="7412" RevisionGUID="e4a362e5-337a-472a-a907-2db1c296faab" CreationDate="2010-09-17T22:41:43.887" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Chewy chocolate chips cookies](http://cooking.stackexchange.com/questions/1/chewy-chocolate-chips-cookies)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;How can i get my chocolate chip cookies to come out thick and soft?&#xD;&#xA;I always use real butter is this a problem?" />
  <row Id="15221" PostHistoryTypeId="2" PostId="7413" RevisionGUID="7fa08275-42a1-43f1-ba7c-177fe853752b" CreationDate="2010-09-18T02:10:42.097" UserId="1092" Text="It may already be an implicit assumption, but I think that **time** to cook is probably not as important as **how** to cook.  While the power setting does affect the **time** to cook, the importance of **time** is to control how **hot** the parts of the food get.&#xD;&#xA;&#xD;&#xA;As with all cooking, there is a need to control temperature.  Running the microwave at less than full power allows time for the heat to be conducted from the **hot** parts to the **cool** parts.  It is similar to searing vs. sauteeing.&#xD;&#xA;&#xD;&#xA;I think that the **accuracy** of most microwave oven's power settings are good enough (my own testing shows about 10%).  I would be more concerned about how I wanted the item cooked.  Some examples:&#xD;&#xA;&#xD;&#xA; - When I want to reheat things like a thick soup, I run the microwave at full power for a short period of time, stir, and run the microwave again.  Stirring the concoction distributes the heat faster than the conduction process.&#xD;&#xA; - When I want to defrost frozen foods (think meat), I use the lowest power setting.  This prevents the edges of the food from getting cooked.&#xD;&#xA; " />
  <row Id="15222" PostHistoryTypeId="2" PostId="7414" RevisionGUID="4762119a-c1d3-4277-8305-b98b79721ec2" CreationDate="2010-09-18T02:16:57.323" UserId="47" Text="Is there a way to reduce/eliminate the static buildup in a burr grinder?  I've tried a few different coffee grinders and inevitably on removing the grinds bin, I get a spray of coffee all over the counter." />
  <row Id="15223" PostHistoryTypeId="1" PostId="7414" RevisionGUID="4762119a-c1d3-4277-8305-b98b79721ec2" CreationDate="2010-09-18T02:16:57.323" UserId="47" Text="How do you reduce static in a coffee grinder?" />
  <row Id="15224" PostHistoryTypeId="3" PostId="7414" RevisionGUID="4762119a-c1d3-4277-8305-b98b79721ec2" CreationDate="2010-09-18T02:16:57.323" UserId="47" Text="&lt;coffee&gt;" />
  <row Id="15225" PostHistoryTypeId="5" PostId="7412" RevisionGUID="8d47c7f5-d328-4108-a1e3-8c83ee197bea" CreationDate="2010-09-18T02:21:54.333" UserId="67" Comment="making title match body &amp; original intent" Text="&#xD;&#xA;&#xD;&#xA;How can i get my chocolate chip cookies to come out thick and soft?&#xD;&#xA;I always use real butter is this a problem?" />
  <row Id="15226" PostHistoryTypeId="4" PostId="7412" RevisionGUID="8d47c7f5-d328-4108-a1e3-8c83ee197bea" CreationDate="2010-09-18T02:21:54.333" UserId="67" Comment="making title match body &amp; original intent" Text="How do I get my chocolate chip cookies to turn out thick and soft?" />
  <row Id="15227" PostHistoryTypeId="11" PostId="7412" RevisionGUID="366782bc-0ae3-46cc-8a59-84546947644b" CreationDate="2010-09-18T02:22:03.957" UserId="67" Text="[{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;}]" />
  <row Id="15228" PostHistoryTypeId="2" PostId="7415" RevisionGUID="088cf656-fd1e-4766-9b03-ef8ea184ff1f" CreationDate="2010-09-18T02:30:59.423" UserId="67" Text="In the Good Eats episode, &quot;Three Chips for Sister Martha&quot;, he referred to what I think you're asking for as the '[puffy][2]' cookie.  See the [transcript][1] for how he varied a basic recipe to get more puffy / chewy / crispy variations.&#xD;&#xA;&#xD;&#xA;For the puffy ones, he recommended shortening, as it'd melt later, giving more rise.  So yes, the butter might be a problem.  There *is* on the market butter flavored shortening, if you want the taste.  (and it comes in sticks, making it easy to measure ... I use it for my christmas cookie baking, as I've got a few vegan friends).&#xD;&#xA;&#xD;&#xA;He also recommended more brown sugar for tenderness, baking powder instead of baking soda to reduce the amount it spreads, cake flour instead of all purpose flour, and chilling the batter so it spread less.  See the transcript for more details.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season3/Cookie/CookieTranscript.htm&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/the-puffy-recipe/index.html" />
  <row Id="15229" PostHistoryTypeId="2" PostId="7416" RevisionGUID="2ad064b6-6a6b-40f9-93bf-77c83a76cf6f" CreationDate="2010-09-18T04:23:27.563" UserId="60" Text="I learned in the question below a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, and the only lemon juice I have available is frozen. Will this affect my hollandaise? Could it increase the chances of splitting?&#xD;&#xA;&#xD;&#xA;&gt; [Are there any reasonable substitutes for lemon juice?](http://cooking.stackexchange.com/q/1045/60)" />
  <row Id="15230" PostHistoryTypeId="1" PostId="7416" RevisionGUID="2ad064b6-6a6b-40f9-93bf-77c83a76cf6f" CreationDate="2010-09-18T04:23:27.563" UserId="60" Text="Can hollandaise be made with frozen lemon juice?" />
  <row Id="15231" PostHistoryTypeId="3" PostId="7416" RevisionGUID="2ad064b6-6a6b-40f9-93bf-77c83a76cf6f" CreationDate="2010-09-18T04:23:27.563" UserId="60" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;lemon-juice&gt;&lt;hollandaise&gt;" />
  <row Id="15232" PostHistoryTypeId="2" PostId="7417" RevisionGUID="2c95b090-f075-4bd0-9303-453c2e0ada86" CreationDate="2010-09-18T04:34:34.627" UserId="1393" Text="I've found the key to be chilling the dough. If you can get it really cold, put it on room temperature baking sheets, and put it in a well preheated oven, you get a lot less spread and therefore a considerably thicker, cakier cookie, which I also prefer. If I mix the batch in my KitchenAid, I'll put the metal bowl in the coldest part of the refrigerator for 30 minutes to an hour before portioning and baking, with great results." />
  <row Id="15233" PostHistoryTypeId="5" PostId="7416" RevisionGUID="64315ac9-1666-4b18-91c3-b90436fc781f" CreationDate="2010-09-18T04:58:29.660" UserId="60" Comment="added 4 characters in body" Text="In my other question -- [Are there any reasonable substitutes for lemon juice?](http://cooking.stackexchange.com/q/1045/60) -- I learned a cool technique to preserve lemon juice by freezing it in an ice tray. I'm considering making a hollandaise, and the only lemon juice I have available is frozen. Will this affect my hollandaise? Could it increase the chances of splitting?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15234" PostHistoryTypeId="2" PostId="7418" RevisionGUID="5c903f41-6ce2-4560-b7c6-05fcf627520f" CreationDate="2010-09-18T05:16:38.863" UserId="2299" Text="Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated.  In the toaster oven, the meat will frequently dry out.  How can I reheat it and keep the texture reasonable?" />
  <row Id="15235" PostHistoryTypeId="1" PostId="7418" RevisionGUID="5c903f41-6ce2-4560-b7c6-05fcf627520f" CreationDate="2010-09-18T05:16:38.863" UserId="2299" Text="How can I reheat chicken without it getting rubbery or dry?" />
  <row Id="15236" PostHistoryTypeId="3" PostId="7418" RevisionGUID="5c903f41-6ce2-4560-b7c6-05fcf627520f" CreationDate="2010-09-18T05:16:38.863" UserId="2299" Text="&lt;chicken&gt;&lt;reheating&gt;" />
  <row Id="15237" PostHistoryTypeId="2" PostId="7419" RevisionGUID="d45ae21d-08a9-4801-8d63-8a67d4c15396" CreationDate="2010-09-18T06:01:10.250" UserId="1393" Text="That will be absolutely fine, whether you make the sauce in the classic way by cooking the yolks with the lemon juice, or with one of the variations where the lemon juice is added only at the end. I would, of course, defrost it first, rather than add a whole ice cube of lemon juice to the pan." />
  <row Id="15238" PostHistoryTypeId="2" PostId="7420" RevisionGUID="54c924b6-f1b1-470a-a717-e768831d9bd9" CreationDate="2010-09-18T06:23:14.160" UserId="43" Text="Try wrapping it in foil and cooking on a very low temperature in the oven or toaster oven. (Our oven has a &quot;warm&quot; setting that's ~170 F.) You can also include some water or broth in your foil packet but it won't penetrate much beyond the surface if the meat has been cooked before. It'll make that 1st bite taste more moist but in the long run it won't do much." />
  <row Id="15239" PostHistoryTypeId="2" PostId="7421" RevisionGUID="b32acd1f-4ccb-4b9d-92bc-c584c079a149" CreationDate="2010-09-18T07:49:18.860" UserId="2299" Text="Pure speculation here:  look inside the well where the grounds-catching cup/box goes.  If there is any exposed metal in there it might be grounded, so lining the cup with aluminum foil (maybe just partly would work) with a flap that continues outside the cup that could fold down over the outer wall and touch the metal, might have a chance of grounding it out and dissipating the static charge." />
  <row Id="15240" PostHistoryTypeId="2" PostId="7422" RevisionGUID="72f1ba25-0fba-4b6b-a80a-1b526bdeda9b" CreationDate="2010-09-18T08:14:02.310" UserDisplayName="Revelation" Text="inject it with a serynge ( water , spices oil maybe) . reheat it" />
  <row Id="15241" PostHistoryTypeId="2" PostId="7423" RevisionGUID="c625d863-b4bf-47b5-a12d-d4b47e88e268" CreationDate="2010-09-18T09:13:11.713" UserId="2402" Text="Usually, when I want to reuse chicken from yesterday, I cut it and put it in a quiche." />
  <row Id="15242" PostHistoryTypeId="2" PostId="7424" RevisionGUID="67e3928e-8e34-462c-ac23-f5b91cfea299" CreationDate="2010-09-18T11:32:56.720" UserId="1797" Text="I've a few duck legs I confit'd earlier this week. I'm thinking of serving them with parmesan dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck? &#xD;&#xA;&#xD;&#xA;thanks,&#xD;&#xA;Robin" />
  <row Id="15243" PostHistoryTypeId="1" PostId="7424" RevisionGUID="67e3928e-8e34-462c-ac23-f5b91cfea299" CreationDate="2010-09-18T11:32:56.720" UserId="1797" Text="Accompaniment for duck" />
  <row Id="15244" PostHistoryTypeId="3" PostId="7424" RevisionGUID="67e3928e-8e34-462c-ac23-f5b91cfea299" CreationDate="2010-09-18T11:32:56.720" UserId="1797" Text="&lt;duck&gt;" />
  <row Id="15245" PostHistoryTypeId="2" PostId="7425" RevisionGUID="8f89c6e3-1e8f-4be7-8ee6-6fcb4169f16d" CreationDate="2010-09-18T11:50:20.787" UserId="1797" Text="Stewing cooks the meat long and slowly, ideal for breaking down tougher cuts. For any animal, pick the cuts which have done the most work during the animals life. For example, shoulder of lamb works well as it's constantly helping move the animal around and support the head going up and down scoffing loads of delicious grass. For cows the tail is a good one after a life time swatting flies all day every day.&#xD;&#xA;The quantity of fat in shoulder also helps as this will leach out into your stewing liqour, fat in the liqour will help it store more of your stew flavours (I'm told some flavours will bind to fats ut not water) and help those flavours from your stew linger on the tongue longer. &#xD;&#xA;&#xD;&#xA;So, pick some hard working cut ideally with some fat (although bacon/belly pork is always a good substitute), depending on the life your goat's had this could certainly be shoulder and or neck and quite likely the legs with maybe some help from another source of fat. If you're using neck or any cut with bone in (ie neck) I'd suggest leaving the bone in during the cooking to improve the flavour of the stew, people can always resort to fingers if need be to get at the meat." />
  <row Id="15246" PostHistoryTypeId="2" PostId="7426" RevisionGUID="cf20dadc-5c76-4bf7-828f-9e428a7eba01" CreationDate="2010-09-18T11:55:09.013" UserId="1797" Text="I've not tried it but my uncle was telling me he's started using cider for this, googling turns up a few beef in cider recipes so he may not be losing his marbles just yet!" />
  <row Id="15247" PostHistoryTypeId="2" PostId="7427" RevisionGUID="ebef5347-b847-4f88-80c6-ca7ac25c4329" CreationDate="2010-09-18T13:04:09.783" UserId="2251" Text="I know it's not a recipe request... but find *Cook's Illustrated* 's Thick and Chewy Chocolate Chip Cookie recipe, it's amazing and stays thick and chewy and delicious for days.&#xD;&#xA;&#xD;&#xA;Their tricks include melting the butter, a lot of brown sugar, and using an extra yolk in addition to a whole egg." />
  <row Id="15248" PostHistoryTypeId="5" PostId="7345" RevisionGUID="2b24a0bd-cef3-4b89-ac2a-902c778d9f86" CreationDate="2010-09-18T15:13:14.243" UserId="41" Comment="added 1295 characters in body" Text="I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it.  I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them.  But, I don't have a lot of experience in that technique, and I'd like to make sure that I'm not going to set the entire dining room on fire by accident.&#xD;&#xA;&#xD;&#xA;Has anyone attempted (successfully, preferably) to caramelize the sugar in a Crème Brûlée by flambéing the surface as opposed to simply heating it with a torch?  And if so, what exactly was involved?&#xD;&#xA;&#xD;&#xA;  * How much alcohol would be required for a single standard ramekin?&#xD;&#xA;  * Can it be done safely right inside the ramekin?&#xD;&#xA;  * Can I light it with a quick touch of the torch, or should I use a match instead?&#xD;&#xA;  * Could this have negative effects - i.e. ruining the flavour or melting the gelatinzed cream?&#xD;&#xA;  * How long should I expect it to burn for and how long would it be necessary to wait before eating?&#xD;&#xA;  * Do some types of alcohol work better for this than others?  (I'm leaning toward brandy)&#xD;&#xA;  * Anything else I should know or any other precautions I should take?&#xD;&#xA;&#xD;&#xA;Basically I'd like to know everything I possibly can about the flambé technique as it would relate specifically to Crème Brûlée before actually attempting it.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Update (Current Progress)**&#xD;&#xA;&#xD;&#xA;[roux][1] seems to be closest to the mark - the alcohol simply does *not* burn hot enough to caramelize sugar, or even melt chunks of sugar that have already been caramelized.  However, if I grind up the hardened caramelized sugar in a spice grinder, it turns into a consistency resembling confectioner's sugar, and *this* does melt and form a tasty crust when lit up.  I just have to make sure to work quickly so that it doesn't actually *dissolve* in the alcohol.&#xD;&#xA;&#xD;&#xA;All that said, it turns out that the fireball is not very dramatic when using a butane torch to light it, so I'm still a little disappointed with the result.  It *does* burn but it's really only visible in the dark.  I'm going to try tossing in a match instead, see if that changes anything.&#xD;&#xA;&#xD;&#xA;If anyone has any suggestions on how to get a more dramatic fireball, I'd appreciate that; it doesn't have to burn the roof off, I'd just like it to be *visible*.  Otherwise I'll probably just accept roux's answer and stick with the standard brûlée technique because it's not really worth the effort without the visual appeal (although the cognac does add an interesting flavour).&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7345/can-i-make-creme-brulee-using-a-flambe/7357#7357" />
  <row Id="15249" PostHistoryTypeId="8" PostId="7345" RevisionGUID="ac36bb00-47e1-4121-995e-30ae6565911a" CreationDate="2010-09-18T17:58:17.387" UserId="41" Comment="Rollback to [36df1160-21f7-4156-b6f0-0be9b03aaa97]" Text="I've made Crème Caramel/Crème Brûlée several times and don't have too much trouble with it.  I'll be making them for company this weekend and thought it would make for a nice spectacle to flambé them.  But, I don't have a lot of experience in that technique, and I'd like to make sure that I'm not going to set the entire dining room on fire by accident.&#xD;&#xA;&#xD;&#xA;Has anyone attempted (successfully, preferably) to caramelize the sugar in a Crème Brûlée by flambéing the surface as opposed to simply heating it with a torch?  And if so, what exactly was involved?&#xD;&#xA;&#xD;&#xA;  * How much alcohol would be required for a single standard ramekin?&#xD;&#xA;  * Can it be done safely right inside the ramekin?&#xD;&#xA;  * Can I light it with a quick touch of the torch, or should I use a match instead?&#xD;&#xA;  * Could this have negative effects - i.e. ruining the flavour or melting the gelatinzed cream?&#xD;&#xA;  * How long should I expect it to burn for and how long would it be necessary to wait before eating?&#xD;&#xA;  * Do some types of alcohol work better for this than others?  (I'm leaning toward brandy)&#xD;&#xA;  * Anything else I should know or any other precautions I should take?&#xD;&#xA;&#xD;&#xA;Basically I'd like to know everything I possibly can about the flambé technique as it would relate specifically to Crème Brûlée before actually attempting it." />
  <row Id="15250" PostHistoryTypeId="2" PostId="7428" RevisionGUID="d31e21e3-66a7-4d1c-adcf-1ae074351d86" CreationDate="2010-09-18T18:33:24.917" UserId="41" Text="&lt;h2&gt;The final word!&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;After a few hours of experimenting today, this is what I discovered:&#xD;&#xA;&#xD;&#xA;  * No &quot;standard&quot; alcohol burns hot enough to caramelize the sugar using a reasonable small amount (i.e. less than 1 tbsp).&#xD;&#xA;&#xD;&#xA;  * Since there's an open flame, it will probably *eventually* caramelize the sugar, but the amount of alcohol required to burn that long makes the straightforward flambé method totally impractical for individual Crème Brûlées (the way that they're *supposed* to be served).  Testing with vanilla pudding as per [Michael's suggestion][1] using a very thin layer of sugar on top, even if you drown the entire ramekin in 80-proof alcohol, the sugar will simply dissolve before it caramelizes.&#xD;&#xA;&#xD;&#xA;  * [roux][2] came up with a very good suggestion in a comment - caramelize the sugar separately and let it harden, then grind it into a powder and flambé that.  The only *slight* problem with this is that it grinds into the consistency of *dust* almost instantly, and as soon as you pour any alcohol over it, it will dissolve.&#xD;&#xA;&#xD;&#xA;**So here's how I actually (successfully) did it:**&#xD;&#xA;&#xD;&#xA;  1. Caramelize the sugar about an hour in advance.  Pour off and let it harden.  Roux recommended using a [silpat][3] but it's perfectly possible to just dump it into a heatproof container.  If using a container, then as soon as it hardens, crack it with a knife in 2 or 3 places and let it sit for another 10-15 minutes; the cracks will spread and eventually it will &quot;shatter&quot; into large chunks which are easily removed.&#xD;&#xA;&#xD;&#xA;  2. Grind the hardened sugar using a spice grinder.  As stated above, it will take on the consistency of confectioner's sugar (beware, it is *very* dusty, you might want to turn the range fan on while you scoop it out of the spice grinder).  Place it in a separate (preferably wide) container.&#xD;&#xA;&#xD;&#xA;  3. Over time the ground sugar *will actually start to crystallize again*, which is why I wrote above to do this about an hour in advance.  You're aiming for a consistency that is sticky and somewhat hard but still easy to shape with your hands.&#xD;&#xA;&#xD;&#xA;  4. Spread a thin layer of the semi-hard sugar on each Crème Brûlée - not too thin, though, you don't want this to dissolve instantly, so aim for at least a few (2-3) mm.  It should be pretty easy to &quot;mold&quot; the sugar into shape.&#xD;&#xA;&#xD;&#xA;  5. Heat some cognac or other strong alcohol in a separate saucepan.  The amount depends on how many Crème Brûlées you're preparing, but you won't need more than a tablespoon per brûlée.  **You need to get the alcohol hot** if you want it to really burn when lit, but don't let it boil, otherwise it won't ignite.  This is standard flambé stuff but I'm putting it here for reference.  Personally, I let it heat up until I see a little bit of steam (but before any simmering).&#xD;&#xA;&#xD;&#xA;  6. **Don't** pour the hot alcohol into the Crème Brûlées yet.  Instead, take the saucepan off the heat and **light the alcohol by itself inside the saucepan.**  You should probably do this using a barbecue lighter, although I had no trouble using a butane torch.  Don't worry, it won't erupt in a massive fireball, but the saucepan will heat up very quickly so you might want to hold it with an oven mitt.&#xD;&#xA;&#xD;&#xA;  7. Pour a small amount of the flaming alcohol into each Crème Brûlée, and **work quickly** otherwise all the alcohol will burn off.  It will melt the already-caramelized sugar *very* quickly.&#xD;&#xA;&#xD;&#xA;  8. Allow all of the remaining alcohol to burn off until the flames disappear, then let it cool for at least 5 minutes.  Once the sugar begins to harden again, it will form a perfect crust!&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7345/can-i-make-creme-brulee-using-a-flambe/7347#7347&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/7345/can-i-make-creme-brulee-using-a-flambe/7357#7357&#xD;&#xA;  [3]: http://silpat.com/" />
  <row Id="15251" PostHistoryTypeId="2" PostId="7429" RevisionGUID="d68601c6-9e79-46cf-9d01-b19dbdeb4114" CreationDate="2010-09-18T18:35:44.833" UserId="1670" Text="Tough problem.&#xD;&#xA;&#xD;&#xA;Static won't persist forever, so waiting a few minutes before opening the drawer may help. Especial in a moderately to highly humid environment (really dry air is a better insulator than moist air). Of course, you probably don't want to grind your coffee in a sauna, so that doesn't help much.&#xD;&#xA;&#xD;&#xA;The static charge may be being produced at the grinding surface. If this is the case *and* one or more of the grinding surfaces is conducting you could try grounding those parts.&#xD;&#xA;&#xD;&#xA;The charge could also be produced as the ground coffee rubs against other materials between the grinding surface and the catch box. In that case you're not going to have a lot of luck stopping it. A conductive basic could be grounded which will help some.&#xD;&#xA;&#xD;&#xA;/don't own a burr grinding some this is largely speculative." />
  <row Id="15252" PostHistoryTypeId="2" PostId="7430" RevisionGUID="b6cd5443-07eb-4c94-b133-8429df0b261a" CreationDate="2010-09-18T19:15:16.797" UserId="2402" Text="In southwest of France, we serve confit with &quot;pommes sarladaises&quot;, which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley.&#xD;&#xA;&#xD;&#xA;You can use confit in &quot;cassoulet&quot; as well. This is something like chili con carne with white beans instead of red ones, onion, carrot, tomato, garlic (and many other secrets which change from home to home)." />
  <row Id="15253" PostHistoryTypeId="2" PostId="7431" RevisionGUID="ba97d1bd-305f-4d4f-8c3d-bbb131e2a3ad" CreationDate="2010-09-18T19:38:48.200" UserId="1769" Text="I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast them (or even another cooking method) to remove that bitterness? How long should they be roasted? &#xD;&#xA;&#xD;&#xA;Or do I simply need to pick a better batch of turnips? " />
  <row Id="15254" PostHistoryTypeId="1" PostId="7431" RevisionGUID="ba97d1bd-305f-4d4f-8c3d-bbb131e2a3ad" CreationDate="2010-09-18T19:38:48.200" UserId="1769" Text="How can you prepare turnips to make them less bitter? " />
  <row Id="15255" PostHistoryTypeId="3" PostId="7431" RevisionGUID="ba97d1bd-305f-4d4f-8c3d-bbb131e2a3ad" CreationDate="2010-09-18T19:38:48.200" UserId="1769" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;roasting&gt;" />
  <row Id="15256" PostHistoryTypeId="2" PostId="7432" RevisionGUID="0fea5b1a-1314-4825-9396-b9d92b8c5780" CreationDate="2010-09-18T19:49:09.183" UserId="1148" Text="Purple Cabbage.&#xD;&#xA;&#xD;&#xA;I fry it with onions, balsamic, and something to sweeten it a bit. (Maple Syrup, Honey, Red Currant Jam). Goes nicely with duck.&#xD;&#xA;&#xD;&#xA;also consider an Onion Marmalade." />
  <row Id="15257" PostHistoryTypeId="5" PostId="7429" RevisionGUID="a12f8e07-3e2a-4e7d-aebd-ec940628c63a" CreationDate="2010-09-18T20:38:18.460" UserId="1670" Comment="added 2 characters in body" Text="Tough problem.&#xD;&#xA;&#xD;&#xA;Static won't persist forever, so waiting a few minutes before opening the drawer may help. Especially in a moderately to highly humidity environment (really dry air is a better insulator than moist air). Of course, you probably don't want to grind your coffee in a sauna, so that doesn't help much.&#xD;&#xA;&#xD;&#xA;The static charge may be being produced at the grinding surface. If this is the case *and* one or more of the grinding surfaces is conducting you could try grounding those parts.&#xD;&#xA;&#xD;&#xA;The charge could also be produced as the ground coffee rubs against other materials between the grinding surface and the catch box. In that case you're not going to have a lot of luck stopping it. A conductive basin could be grounded which will help some.&#xD;&#xA;&#xD;&#xA;/don't own a burr grinder so this is largely speculative." />
  <row Id="15258" PostHistoryTypeId="2" PostId="7433" RevisionGUID="1dbc1258-57b9-465c-b44f-376e672f1057" CreationDate="2010-09-18T21:24:55.357" UserId="1242" Text="If the relevant kids like cheese, add some grated cheese to the eggs before putting them in the pan – delicious!" />
  <row Id="15260" PostHistoryTypeId="2" PostId="7435" RevisionGUID="a32c9122-146e-4c1b-9620-8b5e4ca6f0d5" CreationDate="2010-09-18T23:10:39.800" UserId="1123" Text="Duck does of course have a traditional (albeit perhaps no longer mainstream) place in European cuisine, for which there are many different ways of severing it. However, if you're a fan of Chinese cuisine I highly recommend trying [**plum sauce**](http://en.wikipedia.org/wiki/Plum_sauce) as an accompaniment. This is a traditional and common way of serving (crispy) duck Chinese-style - not least in take-aways! If you're feeling bold, you may even want to try [making it yourself](http://www.cooks.com/rec/view/0,1755,128188-248196,00.html)." />
  <row Id="15261" PostHistoryTypeId="5" PostId="7424" RevisionGUID="e7b83d4a-14ad-4dd1-9446-2e0f23906ee2" CreationDate="2010-09-18T23:20:39.620" UserId="60" Comment="deleted 22 characters in body; edited tags; edited title" Text="I've a few duck legs I confit'd earlier this week. I'm thinking of serving them with parmesan dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck confit? &#xD;&#xA;" />
  <row Id="15262" PostHistoryTypeId="4" PostId="7424" RevisionGUID="e7b83d4a-14ad-4dd1-9446-2e0f23906ee2" CreationDate="2010-09-18T23:20:39.620" UserId="60" Comment="deleted 22 characters in body; edited tags; edited title" Text="What is the traditional accompaniment for duck confit?" />
  <row Id="15263" PostHistoryTypeId="6" PostId="7424" RevisionGUID="e7b83d4a-14ad-4dd1-9446-2e0f23906ee2" CreationDate="2010-09-18T23:20:39.620" UserId="60" Comment="deleted 22 characters in body; edited tags; edited title" Text="&lt;duck&gt;&lt;confit&gt;" />
  <row Id="15264" PostHistoryTypeId="5" PostId="7424" RevisionGUID="dac737bf-d905-44c1-a735-34e512056c76" CreationDate="2010-09-18T23:21:07.407" UserId="41" Comment="deleted 8 characters in body; edited title" Text="I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would be the traditional accompaniment for duck confit?" />
  <row Id="15265" PostHistoryTypeId="4" PostId="7424" RevisionGUID="dac737bf-d905-44c1-a735-34e512056c76" CreationDate="2010-09-18T23:21:07.407" UserId="41" Comment="deleted 8 characters in body; edited title" Text="What is the traditional accompaniment for Duck Confit?" />
  <row Id="15266" PostHistoryTypeId="2" PostId="7436" RevisionGUID="be70173c-8a55-4901-9ab9-65e2df060c21" CreationDate="2010-09-19T00:11:56.283" UserId="1393" Text="I don't think there is anything you can do to remove the bitterness, though as you attempted, you can mask it somewhat with sweetness and salt. And yes, some turnips are distinctly less bitter than others. Try to find some &quot;baby&quot; turnips, they tend to be milder." />
  <row Id="15267" PostHistoryTypeId="2" PostId="7437" RevisionGUID="942da9e7-8c39-440c-9a26-fc1a44ebe795" CreationDate="2010-09-19T01:03:57.600" UserId="2491" Text="Yeah, maybe you just had some bitter turnips.  It sounds like you did all the right things to hide the bitterness.&#xD;&#xA;&#xD;&#xA;If you want to try a different cooking method, I tend to like turnip boiled and mashed.  If the turnip is old (and likely bitter) you can add an apple.  I've also read that you can stir in baking soda after the turnips have boiled to remove the bitterness. You would then need to rinse thoroughly. I've never tried this however." />
  <row Id="15268" PostHistoryTypeId="5" PostId="5210" RevisionGUID="e54f4dcf-bfd8-4602-8fb8-01767bbb7e74" CreationDate="2010-09-19T03:11:08.807" UserId="1601" Comment="added 22 characters in body" Text="Boiling the milk in the microwave is the only way to do this &quot;unattended&quot;, and that requires a lot of trial and error to get the time just right. It also won't work with many recipes that involve stirring anything into the milk while cooking. &#xD;&#xA;&#xD;&#xA;Out of the microwave, I use a non-stick pan, but even that requires scraping the bottom from time to time a bit to prevent solids from forming. (I use a rubber spatula for this.) I usually boil the milk on its own and and combine it with the rest of the recipe later. " />
  <row Id="15269" PostHistoryTypeId="6" PostId="979" RevisionGUID="79ae440f-2eab-4690-ab4d-9068628b8f14" CreationDate="2010-09-19T04:23:01.260" UserId="364" Comment="edited tags" Text="&lt;drinks&gt;&lt;lemonade&gt;" />
  <row Id="15270" PostHistoryTypeId="6" PostId="728" RevisionGUID="e2b8fda3-f8db-4851-8e78-cd3264cb5bd4" CreationDate="2010-09-19T04:23:37.500" UserId="364" Comment="edited tags" Text="&lt;sauce&gt;&lt;hollandaise&gt;" />
  <row Id="15271" PostHistoryTypeId="6" PostId="609" RevisionGUID="0cc13e46-35fc-42c8-acd8-c5603b27b4c1" CreationDate="2010-09-19T04:24:26.953" UserId="364" Comment="edited tags" Text="&lt;dessert&gt;&lt;gelatin&gt;" />
  <row Id="15272" PostHistoryTypeId="2" PostId="7438" RevisionGUID="b374f97b-761a-4a8f-a346-fbd0ba346269" CreationDate="2010-09-19T14:06:27.860" UserId="2125" Text="We live in the information age. What can I do to learn everything that I would learn in culinary school, but use the available resources that are out there?" />
  <row Id="15273" PostHistoryTypeId="1" PostId="7438" RevisionGUID="b374f97b-761a-4a8f-a346-fbd0ba346269" CreationDate="2010-09-19T14:06:27.860" UserId="2125" Text="What is a substitute for going to culinary school? Is there?" />
  <row Id="15274" PostHistoryTypeId="3" PostId="7438" RevisionGUID="b374f97b-761a-4a8f-a346-fbd0ba346269" CreationDate="2010-09-19T14:06:27.860" UserId="2125" Text="&lt;cooking-techniques&gt;" />
  <row Id="15275" PostHistoryTypeId="2" PostId="7439" RevisionGUID="1886faa5-ebce-4554-a08d-20e882b95cf0" CreationDate="2010-09-19T14:18:47.857" UserId="1393" Text="One resource I'm impressed with is [Rouxbe.com][1], which is an &quot;online cooking school&quot; with truly excellent video content. (Disclaimer: I'm an affiliate, though I haven't earned anything from it - I only signed up because I think it is great, I don't refer anything just to hope to make a buck). That link will give you a 14 day free trial. The thing I like is that it is broken down into really small, highly detailed sections, and the video is HD and shot extremely close up on the hands and pots so you can really see what is happening.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bit.ly/dCY58E" />
  <row Id="15276" PostHistoryTypeId="5" PostId="7439" RevisionGUID="246f8682-3cdb-4eaa-9d82-f969a5f176e7" CreationDate="2010-09-19T14:34:42.290" UserId="1393" Comment="edited body" Text="One resource I'm impressed with is [Rouxbe.com][1], which is an &quot;online cooking school&quot; with truly excellent video content. (Disclosure: I'm an affiliate, though I haven't earned anything from it - I only signed up because I think it is great, I don't refer anything just to hope to make a buck). That link will give you a 14 day free trial. The thing I like is that it is broken down into really small, highly detailed sections, and the video is HD and shot extremely close up on the hands and pots so you can really see what is happening.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bit.ly/dCY58E" />
  <row Id="15277" PostHistoryTypeId="2" PostId="7440" RevisionGUID="a64d59fb-3403-43d2-8ae9-d7d4cfe2fd2d" CreationDate="2010-09-19T15:03:20.983" UserId="177" Text="I would like to be able to grind my own flavored coffee beans - hazelnut, French vanilla ect.. However, I don't want to buy the coffee beans that are already flavored but would rather try to recreate the infusion method at home. Does it involve soaking the beans, for how long, at what temperature.....  " />
  <row Id="15278" PostHistoryTypeId="1" PostId="7440" RevisionGUID="a64d59fb-3403-43d2-8ae9-d7d4cfe2fd2d" CreationDate="2010-09-19T15:03:20.983" UserId="177" Text="Is there a way to infuse roasted coffee beans with different flavors?" />
  <row Id="15279" PostHistoryTypeId="3" PostId="7440" RevisionGUID="a64d59fb-3403-43d2-8ae9-d7d4cfe2fd2d" CreationDate="2010-09-19T15:03:20.983" UserId="177" Text="&lt;technique&gt;&lt;coffee&gt;&lt;beans&gt;" />
  <row Id="15280" PostHistoryTypeId="6" PostId="7438" RevisionGUID="5de98470-6a5b-4c55-b1b6-4376469f468e" CreationDate="2010-09-19T15:33:48.630" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="15281" PostHistoryTypeId="6" PostId="7440" RevisionGUID="7b7bc596-1c9e-4497-963b-9bf5fcfedcaf" CreationDate="2010-09-19T15:34:58.550" UserId="41" Comment="edited tags" Text="&lt;coffee&gt;" />
  <row Id="15282" PostHistoryTypeId="6" PostId="2439" RevisionGUID="534adc0d-66a2-439c-ac5b-05d94aab9cf9" CreationDate="2010-09-19T15:36:37.220" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;vegetables&gt;&lt;culinary-uses&gt;&lt;squash&gt;" />
  <row Id="15283" PostHistoryTypeId="6" PostId="2164" RevisionGUID="3450dce0-f535-42da-9527-8c35a9774890" CreationDate="2010-09-19T15:37:04.880" UserId="41" Comment="edited tags" Text="&lt;quinoa&gt;" />
  <row Id="15284" PostHistoryTypeId="2" PostId="7441" RevisionGUID="c1afba33-87b5-4227-8138-9961867fda22" CreationDate="2010-09-19T16:08:44.740" UserId="1393" Text="Just add the flavor to the brewed coffee; there is no particular advantage in flavoring the beans in advance. Any good brand of flavoring syrup like you see in a coffeehouse can be added to the pot or cup." />
  <row Id="15285" PostHistoryTypeId="5" PostId="7422" RevisionGUID="3e8b319c-b555-4d12-8dad-8c0d082c9b1d" CreationDate="2010-09-19T16:23:28.313" UserId="1887" Comment="edited for spelling" Text="inject it with a syringe ( water , spices oil maybe) . reheat it" />
  <row Id="15286" PostHistoryTypeId="2" PostId="7442" RevisionGUID="c69b44d2-106d-45e3-ad7f-dff44129de65" CreationDate="2010-09-19T16:45:45.563" UserId="210" Text="When I've eaten it in south west France it's almost always with parboiled potatoes 'roughed up' by shaking in a pan with the lid on with some crushed garlic, then roast in the oven in the duck fat from the tin and served with French beans.&#xD;&#xA;&#xD;&#xA;So I'd say you are not a million miles away from it, especially as the other times have been with douphinoise." />
  <row Id="15287" PostHistoryTypeId="5" PostId="6210" RevisionGUID="6d2859e3-1ce5-4714-8e38-79aecd678aae" CreationDate="2010-09-19T16:53:44.527" UserId="210" Comment="added 250 characters in body" Text="Food and Cooking - Stack Exchange is for &lt;span class=&quot;revision-comment&quot;&gt;professional and amateur cooks and chefs&lt;/span&gt;, and anyone else who works in the kitchen or is interested in preparing and serving delicious meals.&#xA;&#xA;If you have a question about:&#xA;&#xA;  * Cooking &amp; food preparation methods&#xA;  * Kitchen equipment&#xA;  * Food handling and storage&#xA;  * Ingredient selection and use&#xA;  * Recipe comprehension, improvement, and repairs&#xA;&#xA;...then you've come to the right place - we want to help you!&#xA;&#xA;&lt;h2&gt;What about other food-related questions?&lt;/h2&gt;&#xA;&#xA;Please note that the following subjects are considered &lt;span class=&quot;revision-comment&quot;&gt;off-topic&lt;/span&gt; here:&#xA;&#xA;  * Recipe swapping *(&quot;I need a recipe for banana cream pie!&quot;)*&#xA;  * General health and diet issues&#xA;  * Career advice&#xA;  * Wine-making, Brewing, Distillation and Fermentation&#xA;&#xA;If you want to get a more detailed break down of how the site works or why a certain question is on or off topic, then you can browse the [questions tagged `[faq]` on the discussion site](http://meta.cooking.stackexchange.com/questions/tagged/faq)." />
  <row Id="15288" PostHistoryTypeId="2" PostId="7443" RevisionGUID="2f191188-b894-4e8b-8485-943e110a6dd9" CreationDate="2010-09-19T17:46:30.340" UserId="876" Text="Often pork is much to dry when served, I would like to have it slightly 'rosé' pink.&#xD;&#xA;&#xD;&#xA;So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table should be fine.&#xD;&#xA;&#xD;&#xA;I ask this as from the information I see around, temperature varies from 160ºC to 210ºC But from experience 200 makes the meat much to dry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="15289" PostHistoryTypeId="1" PostId="7443" RevisionGUID="2f191188-b894-4e8b-8485-943e110a6dd9" CreationDate="2010-09-19T17:46:30.340" UserId="876" Text="Cooking time for roast pork in the oven, so it's stay lightly pink" />
  <row Id="15290" PostHistoryTypeId="3" PostId="7443" RevisionGUID="2f191188-b894-4e8b-8485-943e110a6dd9" CreationDate="2010-09-19T17:46:30.340" UserId="876" Text="&lt;pork&gt;&lt;temperature&gt;" />
  <row Id="15291" PostHistoryTypeId="5" PostId="7430" RevisionGUID="cbe012b7-d12b-481c-99a6-9fe5e2e38565" CreationDate="2010-09-19T18:33:06.380" UserId="2402" Comment="added 196 characters in body" Text="In southwest of France, we serve confit with &quot;pommes sarladaises&quot;, which are more or less fries cooked in duck fat in a pan. There is also garlic and parsley.&#xD;&#xA;&#xD;&#xA;You can use confit in &quot;cassoulet&quot; as well. This is something like chili con carne with white beans instead of red ones, onion, carrot, tomato, garlic (and many other secrets which change from home to home).&#xD;&#xA;&#xD;&#xA;EDIT: A variant of &quot;pommes de terre sarladaises&quot; includes mushrooms, in particular &quot;cèpes&quot; ([Boletus edulis][1]) together with potatoes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Boletus_edulis" />
  <row Id="15292" PostHistoryTypeId="2" PostId="7444" RevisionGUID="30e7a97e-5c95-4ffd-9722-aaa369cb9463" CreationDate="2010-09-19T18:44:05.387" UserId="1263" Text="I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall.  Does this mean that I should always take advantage of it?  If not, which circumstances are better for convection, and which are better for regular bake/broil?" />
  <row Id="15293" PostHistoryTypeId="1" PostId="7444" RevisionGUID="30e7a97e-5c95-4ffd-9722-aaa369cb9463" CreationDate="2010-09-19T18:44:05.387" UserId="1263" Text="When should I use convection when baking?" />
  <row Id="15294" PostHistoryTypeId="3" PostId="7444" RevisionGUID="30e7a97e-5c95-4ffd-9722-aaa369cb9463" CreationDate="2010-09-19T18:44:05.387" UserId="1263" Text="&lt;baking&gt;&lt;oven&gt;" />
  <row Id="15295" PostHistoryTypeId="2" PostId="7445" RevisionGUID="0a20132a-b1cf-4014-bd97-48112013edf8" CreationDate="2010-09-19T18:57:11.050" UserId="1805" Text="I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.&#xD;&#xA;&#xD;&#xA;I've applied some variations because of time/number/ingredients restrictions, in particular:&#xD;&#xA;&#xD;&#xA; - I've used two part of white flour (farina 00) and one part of whole-wheat flour&#xD;&#xA; - I've made the pitas a bit thin, say 1/7-1/8 inch.&#xD;&#xA; - I've raised the dough for about 1 hour and 45 minutes.&#xD;&#xA;&#xD;&#xA;Which are the factors that make the crust so crispy?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15296" PostHistoryTypeId="1" PostId="7445" RevisionGUID="0a20132a-b1cf-4014-bd97-48112013edf8" CreationDate="2010-09-19T18:57:11.050" UserId="1805" Text="pita bread crust too hard" />
  <row Id="15297" PostHistoryTypeId="3" PostId="7445" RevisionGUID="0a20132a-b1cf-4014-bd97-48112013edf8" CreationDate="2010-09-19T18:57:11.050" UserId="1805" Text="&lt;baking&gt;&lt;recipe-problems&gt;" />
  <row Id="15298" PostHistoryTypeId="6" PostId="7445" RevisionGUID="9be32d5e-c5e3-4034-a30c-0c7550726042" CreationDate="2010-09-19T19:15:41.830" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;pita&gt;" />
  <row Id="15299" PostHistoryTypeId="6" PostId="7445" RevisionGUID="befe61e0-77cd-4f72-a071-5219c7100e8e" CreationDate="2010-09-19T19:15:53.233" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;&lt;pita&gt;" />
  <row Id="15300" PostHistoryTypeId="2" PostId="7446" RevisionGUID="119a8ddf-8e29-41b5-adaa-8f2720886b40" CreationDate="2010-09-19T21:31:33.037" UserId="1816" Text="For a cookie with a texture more like cake, make sure to use soft room temperature butter, but don't melt it.  It should be around 70 degrees.  Cream the butter with white sugar.  Make sure to use whole eggs - even extra whites, as foamy whites will add to the bubble network needed for a cake-y texture.&#xD;&#xA;&#xD;&#xA;This is the opposite of the Cook's Illustrated cookie, which is designed to be chewier." />
  <row Id="15301" PostHistoryTypeId="2" PostId="7447" RevisionGUID="6a978888-d1a7-4b29-8264-84bdd6540bc1" CreationDate="2010-09-19T21:43:59.543" UserId="88" Text="Anytime you're in a rush, the convection oven's a big help.&#xD;&#xA;&#xD;&#xA;[Wikipedia][1] had this to say:&#xD;&#xA;&#xD;&#xA;&gt; By moving fast hot air past the food,&#xD;&#xA;&gt; convection ovens can operate at a&#xD;&#xA;&gt; lower temperature than a standard&#xD;&#xA;&gt; conventional oven and yet cook food&#xD;&#xA;&gt; more quickly. The air circulation, or&#xD;&#xA;&gt; convection, tends to eliminate &quot;hot&#xD;&#xA;&gt; spots&quot; and thus food may bake more&#xD;&#xA;&gt; evenly.&#xD;&#xA;&gt; &#xD;&#xA;&gt; A convection oven will have a&#xD;&#xA;&gt; reduction in cooking temperature,&#xD;&#xA;&gt; compared to a conventional oven. This&#xD;&#xA;&gt; comparison will vary, depending on&#xD;&#xA;&gt; factors including, for example, how&#xD;&#xA;&gt; much food is being cooked at once or&#xD;&#xA;&gt; if airflow is being restricted by&#xD;&#xA;&gt; using an over sized baking&#xD;&#xA;&gt; tray.[citation needed] This difference&#xD;&#xA;&gt; in cooking temperature is offset by&#xD;&#xA;&gt; the fact that circulating air&#xD;&#xA;&gt; transfers heat more quickly than still&#xD;&#xA;&gt; air of the same temperature; in order&#xD;&#xA;&gt; to transfer the same amount of heat in&#xD;&#xA;&gt; the same time, then, one must lower&#xD;&#xA;&gt; the temperature to reduce the rate of&#xD;&#xA;&gt; heat transfer to compensate.&#xD;&#xA;&#xD;&#xA;I sometimes feel like it dries things out a little more than a traditional oven, but that may just be a function of it being easier to overcook things due to the speed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Convection_oven" />
  <row Id="15302" PostHistoryTypeId="2" PostId="7448" RevisionGUID="f15f2f1e-5bb6-49d0-b8ea-2558cba88007" CreationDate="2010-09-19T22:15:58.540" UserId="1393" Text="Try lowering your oven temperature by 25 degrees at a time, and/or shortening how long you cook it until just lightly browned." />
  <row Id="15303" PostHistoryTypeId="2" PostId="7449" RevisionGUID="ec57727a-3004-422e-91d8-c45812690927" CreationDate="2010-09-19T22:37:00.457" UserId="2535" Text="Cook only until it is fully puffed.  If that isn't enough, try folding them right after taking them out, and put them in a paper bag.  They'll steam themselves briefly and keep the crust soft." />
  <row Id="15304" PostHistoryTypeId="2" PostId="7450" RevisionGUID="e83d35b8-7e7a-4b83-8c39-623dbe4cbd1a" CreationDate="2010-09-19T22:40:46.253" UserId="839" Text="We cook our pitas on the stovetop on a very hot cast iron skillet. You can monitor each pita carefully that way. Put the pita in the pan and flip it when it puffs. You can encourage the small puff bubbles to join by gently pushing down on them with a spatula. Once the pan is hot, each pita only takes about 2 minutes. " />
  <row Id="15305" PostHistoryTypeId="2" PostId="7451" RevisionGUID="50b961b8-11b0-4a9f-a5f4-272bbb75e3fb" CreationDate="2010-09-19T23:54:14.413" UserDisplayName="Gary" Text="I microwave it on defrost mode or, say, at 20% of full strength.  This also works for steak, pork, etc.  It takes longer than &quot;hard nuking&quot; it, but the wait is worth it." />
  <row Id="15306" PostHistoryTypeId="5" PostId="7445" RevisionGUID="9309c8da-2c4c-4385-bc4d-0cc9f838f5c0" CreationDate="2010-09-19T23:57:54.470" UserId="1805" Comment="added 136 characters in body" Text="I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.&#xD;&#xA;&#xD;&#xA;I've applied some variations because of time/number/ingredients restrictions, in particular:&#xD;&#xA;&#xD;&#xA; - I've used two part of white flour (farina 00) and one part of whole-wheat flour&#xD;&#xA; - I've made the pitas a bit thin, say 1/7-1/8 inch.&#xD;&#xA; - I've raised the dough for about 1 hour and 45 minutes.&#xD;&#xA;&#xD;&#xA;Which are the factors that make the crust so crispy?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;About the cooking method I cooked at about 500 F for 4 minutes, turn 2 minutes, the dough was puffed after about 2-3 minutes.&#xD;&#xA;" />
  <row Id="15307" PostHistoryTypeId="2" PostId="7452" RevisionGUID="adc0c79e-45ae-4096-b21c-acfb82208d5d" CreationDate="2010-09-20T00:28:01.903" UserId="1769" Text="You can also add flavorings into the coffee grounds when in the filter: cinnamon, cloves, nutmeg, orange rind, crystallized ginger, etc. As the coffee brews, it picks up the flavoring. " />
  <row Id="15308" PostHistoryTypeId="2" PostId="7453" RevisionGUID="cfa415aa-cee7-4348-bab5-0830c3a0ab24" CreationDate="2010-09-20T01:32:35.867" UserId="251" Text="We have a convection oven and almost always use it.  I can't remember the last time we didn't use convection.  Our model automatically decreases the temperature, so if you set it for 300, then it will heat to 275.  Not sure if that is a magic 25 degree number, but it seems to work.  Almost all recipes cook time wise as they would with a non-convection oven.  Our also has a single and multi-rack mode, and it circulates the air differently in that case.  We have NEVER had any problems with the food drying out more with the air circulation as they say that is a common negative.&#xD;&#xA;&#xD;&#xA;I am sure the effectiveness varies oven to oven, but in our case, we always use it (except for broiling of course). " />
  <row Id="15310" PostHistoryTypeId="2" PostId="7454" RevisionGUID="09ef8041-a75b-4ed9-bcc4-bf2aed8fe942" CreationDate="2010-09-20T07:23:28.580" UserId="2239" Text="Coffee shops flavor their beans by taking plain roasted coffee, and adding flavoring oils to them. After the oil is tossed with the beans, they are left alone to allow the flavor to soak in for at least 30 minutes.&#xD;&#xA;&#xD;&#xA;The coffee flavoring oils are a lot like candy flavoring oils. Although I haven't tried it, I bet you could use those to flavor your beans.&#xD;&#xA;&#xD;&#xA;In the land of everything available through the internet, I'd bet you could purchase these coffee bean flavoring oils on-line, and in small quantity. (We bought HUGE jugs of the stuff for the shop!)&#xD;&#xA;&#xD;&#xA;I haven't worked in the coffee shop for over 10 years now (since becoming disabled in an unrelated accident), so I can't remember the exact ratio of flavoring to beans. I want to say that for every 1 lbs of beans, we mixed in .06 lbs of flavoring. I don't know what that comes out to be by volume, as we did everything by weight." />
  <row Id="15311" PostHistoryTypeId="5" PostId="7454" RevisionGUID="345472ee-4293-423b-aa0e-8ca774517f4c" CreationDate="2010-09-20T07:33:24.813" UserId="2239" Comment="edited body" Text="Coffee shops flavor their beans by taking plain roasted coffee, and adding flavoring oils to them. After the oil is tossed with the beans, they are left alone to allow the flavor to soak in for at least 30 minutes.&#xD;&#xA;&#xD;&#xA;The coffee flavoring oils are a lot like candy flavoring oils. Although I haven't tried it, I bet you could use those to flavor your beans.&#xD;&#xA;&#xD;&#xA;In the land of everything available through the internet, I'd bet you could purchase these coffee bean flavoring oils on-line, and in small quantity. (We bought HUGE jugs of the stuff for the shop!)&#xD;&#xA;&#xD;&#xA;I haven't worked in the coffee shop for over 10 years now (since becoming disabled in an unrelated accident), so I can't remember the exact ratio of flavoring to beans. I want to say that for every 1 lbs of beans, we mixed in .03 lbs of flavoring. I don't know what that comes out to be by volume, as we did everything by weight." />
  <row Id="15312" PostHistoryTypeId="2" PostId="7455" RevisionGUID="7c5e8880-3d8a-4af2-9d26-0e7f3e420dcb" CreationDate="2010-09-20T12:57:18.173" UserId="1148" Text="Have you tried Squash/Pumpkin Ravioli?&#xD;&#xA;The filling is very easy to make &#xD;&#xA;(Squash, egg, nutmeg, cinnamon, Cream)&#xD;&#xA;and freezes very well.  " />
  <row Id="15313" PostHistoryTypeId="2" PostId="7456" RevisionGUID="db475dbf-2cc4-4f49-bb38-db5cbead7cf5" CreationDate="2010-09-20T13:02:07.423" UserId="1148" Text="Based on my reading, (Buford, Bourdain, etc.)  The only way to really learn how to cook is to intern in a restaurant.  It's not about recipes, it's about being forced to cut 50 pounds of onions in 2 hours, and about grilling 60 steaks in an evening.  It's about being able to sense when something is done. There is no substitute for being thrown to the wolves.&#xD;&#xA;&#xD;&#xA;I suppose you could volunteer at a soup kitchen, which would give you a near equivalent experience (although you wouldn't be exposed to the higher end of cuisine.)&#xD;&#xA;&#xD;&#xA;The next thing you can do is eat at good restaurants.  Deconstruct the dish, and try it or something similar at home.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15314" PostHistoryTypeId="2" PostId="7457" RevisionGUID="a1a4319e-c343-4d8a-87a3-876c91b6da18" CreationDate="2010-09-20T13:04:33.817" UserId="1148" Text="Try a Fuzion Malbec.  It's a cheap Argentinian that stands up really well.&#xD;&#xA;In Ontario, it's about 8 bucks a bottle, and anything comparable is at least 12-15.  For god's sake, don't be cooking with a 30-50 pinot.  That's for drinking!" />
  <row Id="15315" PostHistoryTypeId="2" PostId="7458" RevisionGUID="e9e69069-f2d3-4735-8780-d1ad68a9a7a9" CreationDate="2010-09-20T13:08:45.880" UserId="1148" Text="Try Coquilles St. Jacques.  &#xD;&#xA;&#xD;&#xA;It works well with frozen seafood.  &#xD;&#xA;&#xD;&#xA;I'm not recommending this recipe, as I haven't tried it.  I'm just including for reference.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;http://www.cooks.com/rec/view/0,1826,151183-249203,00.html" />
  <row Id="15316" PostHistoryTypeId="16" PostId="7458" RevisionGUID="e9e69069-f2d3-4735-8780-d1ad68a9a7a9" CreationDate="2010-09-20T13:08:45.880" UserId="-1" />
  <row Id="15317" PostHistoryTypeId="2" PostId="7459" RevisionGUID="738e586e-590f-4aa5-b9eb-7e096e7d882a" CreationDate="2010-09-20T13:21:02.283" UserId="15" Text="Scallops work well when sautéed in toasted sesame oil as well. It creates a much nuttier flavor, but if you are using them for the texture this is another way to extend their utility." />
  <row Id="15318" PostHistoryTypeId="16" PostId="7459" RevisionGUID="738e586e-590f-4aa5-b9eb-7e096e7d882a" CreationDate="2010-09-20T13:21:02.283" UserId="-1" />
  <row Id="15319" PostHistoryTypeId="2" PostId="7460" RevisionGUID="1a317ad6-3b7d-474d-b535-8660e1befe9c" CreationDate="2010-09-20T13:48:50.843" UserId="2047" Text="The USDA recommends an internal temperature of 160ºF (about 71ºC) for pork to be considered safe to eat. The exact time and temperature for your oven will depend on many factors, so always use a probe thermometer to check. If you're worried about it getting overdone, start checking the temperature a while before you expect it to be done (based on your previous experiences). There are also thermometers which you can leave in the oven, and have a remote part that can sound an alarm when a certain temperature is reached." />
  <row Id="15320" PostHistoryTypeId="5" PostId="7460" RevisionGUID="f6c03eab-a1b7-405a-9ed0-d43a2aa7edd2" CreationDate="2010-09-20T13:54:53.540" UserId="2047" Comment="added 413 characters in body" Text="The USDA recommends an internal temperature of 160ºF (about 71ºC) for pork to be considered safe to eat. The exact time and temperature for your oven will depend on many factors, so always use a probe thermometer to check. If you're worried about it getting overdone, start checking the temperature a while before you expect it to be done (based on your previous experiences). There are also thermometers which you can leave in the oven, and have a remote part that can sound an alarm when a certain temperature is reached. Also note that the internal temperature will continue to rise a bit after you remove the roast from the oven, so you may want to aim for a few degrees below your target temperature.&#xD;&#xA;&#xD;&#xA;210ºC (410ºF) does seem too hot to cook a roast, so I'd aim for something on the lower end. Whatever time/temperature combo you use, it's always the internal temperature of the roast that matters, both for safety and for taste." />
  <row Id="15321" PostHistoryTypeId="5" PostId="7383" RevisionGUID="e55a47c5-3b30-4a58-82cf-dfa4b86df1d9" CreationDate="2010-09-20T14:24:36.130" UserId="1259" Comment="fixed links" Text="Per [this paper][1], you want an extraction time of 15-60 mins at 113F / 45C. [This patent][2] uses temperatures below 131F / 55C. Both of those temperatures may be too low to make the cod actually taste good / cooked. 140F is a fairly typical temperature for sous vide fish. While 113F has some interesting results, it may or may not work for your dish as the result comes out quite different than standard cooked fish. However, I don't think that using a higher heat will have a negative effect on the gelatin extraction, so I'd start with 140F and work down from there.&#xD;&#xA;&#xD;&#xA;This process may cause other problems though. In addition to extracting the gelatin, any other juices from the fish will mix with your gelatin. In a pan, these may steam off, but with sous vide you're stuck with them. I think you're likely to end up with a mixture that's much more watery than if you used a pan. You may find that this needs to be boiled down a little bit in order to get the desired consistency of your emulsion. &#xD;&#xA;&#xD;&#xA;As always with sous vide, you've also got potential safety issues. You'll never reach pasteurization at 113F. You should check [Douglas Baldwin's *A Practical Guide To Sous Vide*][3] for cooking times (which are highly dependent on width). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6T6R-4PK7PC7-4&amp;_user=10&amp;_coverDate=03/15/2008&amp;_rdoc=1&amp;_fmt=high&amp;_orig=search&amp;_origin=search&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=f01743b61880aced7c0df03d9b60c7bc&amp;searchtype=a&#xD;&#xA;  [2]: http://www.freepatentsonline.com/5093474.html&#xD;&#xA;  [3]: http://amath.colorado.edu/~baldwind/sous-vide.html" />
  <row Id="15322" PostHistoryTypeId="6" PostId="7375" RevisionGUID="2ec41201-ba46-40c3-b771-7ad21eb7c0a8" CreationDate="2010-09-20T14:28:44.903" UserId="41" Comment="edited tags" Text="&lt;fish&gt;&lt;sous-vide&gt;&lt;spanish-cuisine&gt;" />
  <row Id="15323" PostHistoryTypeId="2" PostId="7461" RevisionGUID="827f7483-4211-4e98-8525-b7c97a22d7bf" CreationDate="2010-09-20T15:38:35.553" UserId="100" Text="I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute the sugar?" />
  <row Id="15324" PostHistoryTypeId="1" PostId="7461" RevisionGUID="827f7483-4211-4e98-8525-b7c97a22d7bf" CreationDate="2010-09-20T15:38:35.553" UserId="100" Text="How to make savoury meringues" />
  <row Id="15325" PostHistoryTypeId="3" PostId="7461" RevisionGUID="827f7483-4211-4e98-8525-b7c97a22d7bf" CreationDate="2010-09-20T15:38:35.553" UserId="100" Text="&lt;eggs&gt;&lt;meringue&gt;" />
  <row Id="15326" PostHistoryTypeId="5" PostId="7461" RevisionGUID="a2dcde9a-1cba-4e5b-9a90-3b52ab8b0270" CreationDate="2010-09-20T15:45:05.977" UserId="1259" Comment="missing word" Text="I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar?" />
  <row Id="15327" PostHistoryTypeId="2" PostId="7462" RevisionGUID="ba82e35b-bfef-4ae0-9354-3076a86fd47d" CreationDate="2010-09-20T16:21:04.840" UserId="100" Text="It's designed for wine flavours so a little limited for generally culinary use (not many spices or herbs) but Nez du Vin sets might help: [http://www.nezduvin.co.uk/nezduvin_54.htm][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nezduvin.co.uk/nezduvin_54.htm" />
  <row Id="15328" PostHistoryTypeId="2" PostId="7463" RevisionGUID="a39e9c98-e0b7-4489-b551-ddd893446a58" CreationDate="2010-09-20T16:56:15.533" UserId="2540" Text="Upvote for chris (I don't have the rep yet). Though I'm no longer in the culinary industry, I graduated from a cooking school (Scottsdale Culinary Institute) a number of years ago and worked in a couple of high-end kitchens (namely, Christopher Gross). If you want to cook at home, watch Food Network and read cooking books/magazines. However, if you think you want to cook professionally, an apprenticeship under a good chef is hard to beat. Cooking is hard work in any kitchen, but it's even harder when the standards of flavor, texture, and presentation approach perfection with every plate.&#xD;&#xA;&#xD;&#xA;So if you fall into the latter category, my advice is to go work for the best chef you can find. Take a low wage if you have to, stay motivated, and do as many different things as you can, because you're there to learn, not fund a new television (that will come later with success).&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="15329" PostHistoryTypeId="2" PostId="7464" RevisionGUID="441b6b67-6d09-402c-ab29-ce3835a787d5" CreationDate="2010-09-20T17:06:04.670" UserId="2540" Text="My fave preparation of scallops is to pan-sear them in a hot skillet (heavy iron FTW!) so that they brown. There must be a high(er) carbohydrate content in the juice that flows from the scallops to have it brown so nicely, but I'm not certain. And be sure to deglaze the pan. All that caramelized yummy goodness in the bottom of the skillet is too good to pass up. &#xD;&#xA;&#xD;&#xA;And I like to server them with browned butter. Just cook some butter over a low heat until the butter solids turn brown. If you haven't done this before, consider having some water drawn in the sink. When the butter is browned to your liking, set the bottom of the pan in the water to stop the cooking. Otherwise, the hot butter may continue to cook and actually burn the solids." />
  <row Id="15330" PostHistoryTypeId="16" PostId="7464" RevisionGUID="441b6b67-6d09-402c-ab29-ce3835a787d5" CreationDate="2010-09-20T17:06:04.670" UserId="-1" />
  <row Id="15331" PostHistoryTypeId="2" PostId="7465" RevisionGUID="2662c208-7a33-434a-bff5-d792c03ef49f" CreationDate="2010-09-20T17:13:07.573" UserId="2540" Text="Ever notice that if you squeeze all the air out of a partially full soda bottle, it doesn't go flat? Me thinks the negative pressure keeps the carbon dioxide dissolved (which is odd when compared to the usual positive pressure we experience when opening a soda bottle). As such, you might try a food vacuum system (e.g. Food Saver) to apply negative pressure to the container in which you prepare the dessert. Be careful during preparation, of course, to not agitate the liquid too much, or it may go flat before you're done.&#xD;&#xA;&#xD;&#xA;Post back your results. I'd like to know, too." />
  <row Id="15332" PostHistoryTypeId="2" PostId="7466" RevisionGUID="1e78e99e-10a3-4f9e-9459-944d539b9825" CreationDate="2010-09-20T17:38:58.957" UserId="1887" Text="If I have a cold, what precautions should I take while preparing food to make sure that I don't transmit germs?" />
  <row Id="15333" PostHistoryTypeId="1" PostId="7466" RevisionGUID="1e78e99e-10a3-4f9e-9459-944d539b9825" CreationDate="2010-09-20T17:38:58.957" UserId="1887" Text="What precautions should I take when preparing food while I have a cold?" />
  <row Id="15334" PostHistoryTypeId="3" PostId="7466" RevisionGUID="1e78e99e-10a3-4f9e-9459-944d539b9825" CreationDate="2010-09-20T17:38:58.957" UserId="1887" Text="&lt;preparation&gt;&lt;food-safety&gt;" />
  <row Id="15335" PostHistoryTypeId="2" PostId="7467" RevisionGUID="e9e269f7-3e7e-44f6-bdd6-0cb3990b66bb" CreationDate="2010-09-20T17:40:11.840" UserId="1887" Text="I don't believe that sugar is required to make meringues come out properly. I don't see any reason that you couldn't go without it altogether. " />
  <row Id="15336" PostHistoryTypeId="2" PostId="7468" RevisionGUID="3fd5a344-30e6-4181-a4d0-51c814622e30" CreationDate="2010-09-20T18:17:10.487" UserId="2047" Text="Wash your hands!" />
  <row Id="15337" PostHistoryTypeId="2" PostId="7469" RevisionGUID="6dd29bc6-d331-4073-82f4-422e6cb0eb5e" CreationDate="2010-09-20T18:18:20.843" UserId="1816" Text=" 1. Wash your hands thoroughly and frequently.  See [Clean Hands Save Lives][1].&#xD;&#xA; 2. Do not at any point cough into your hands.  Coughing into a sleeve is considered less likely to transmit germs.&#xD;&#xA; 3. To really prevent breathing on your food and potentially transmitting germs that way, you could consider wearing a mask.  &#xD;&#xA;&#xD;&#xA;Personally I'd consider the last step optional (and the other two not).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cdc.gov/cleanhands/" />
  <row Id="15338" PostHistoryTypeId="2" PostId="7470" RevisionGUID="94b55e37-1c90-43bd-955c-00985288a251" CreationDate="2010-09-20T18:53:34.153" UserId="1393" Text="Wear latex food prep gloves, especially when handling anything that won't receive further cooking." />
  <row Id="15339" PostHistoryTypeId="2" PostId="7471" RevisionGUID="e2f07fc5-ef0e-4316-9bfa-cafff4e14cf8" CreationDate="2010-09-20T19:22:15.290" UserId="1259" Text="The important part of cooking meat to a safe range is a combination of time and temperature. The ranges that you often see from people like the USDA are a temperature at which everything nasty dies instantly. This is a much more definitive test than saying that you need to reach a temperature and hold it for a certain period of time. The US government has [a great table showing time and temperature for cooking pork safely][1] (just scroll down a little from the link). As you can see, it's safe to cook meat well below the often given 160F. In fact, it's instantly safe to eat at 144F. I assume that the reason for the 16 degree buffer on the often stated temperature is just to make sure people don't run afoul of the magic number. &#xD;&#xA;&#xD;&#xA;What you must understand is that, at these temperatures, it's imperative that you don't mess about with the amount of time. They must be held for at least the time given. But, 140F only needs to be held there for a minute. Once you've got something all the way to 140F, residual cooking should hold it there for at least 60 seconds. Just don't play this one fast and loose. &#xD;&#xA;&#xD;&#xA;Cooking something like a roast is slightly more complicated than just getting the meat to temperature though. Generally there's a lot of fat and intramuscular tissue that you want to rend and denature respectively. That's what makes the meat so juicy and tender. While this will begin to happen at lower temperatures, it takes longer. So the meat may not come out as tender or flavor full as you'd like. &#xD;&#xA;&#xD;&#xA;I would suggest a little experimentation. As mentioned, the thermometer will be a huge help if you want to be able to do this consistently (due to varying sizes of meat). I'd throw it in the oven and run some tests. I usually do Boston Butt to 168F, and this comes out with some pink parts, but I'm not sure how pink you want the meat (or how much of it should be pink). I'd recommend starting at about 160F and then moving up or down in temperature based on how the meal comes out. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=f9361ee66063187dffee4c083c24b6a7&amp;rgn=div5&amp;view=text&amp;node=9:2.0.2.1.19&amp;idno=9#9:2.0.2.1.19.1.22.9" />
  <row Id="15340" PostHistoryTypeId="2" PostId="7472" RevisionGUID="a49c0ba2-4d8a-4ee8-81dc-a0727924f7f4" CreationDate="2010-09-20T20:54:15.237" UserId="43" Text="As you're assessing your resources, remember that the one thing school always gives you, books can't give you, and the internet rarely gives you: feedback.&#xD;&#xA;&#xD;&#xA;For casual learning, books and trial and error are fine. Since you specifically asked about the caliber of skill that comes from culinary school though, you'll want *feedback* from people who are more advanced than you are, not just *information*. (Sites like this one are certainly a start.)" />
  <row Id="15341" PostHistoryTypeId="5" PostId="7263" RevisionGUID="1ac98373-8a15-45c8-924b-b3ebf9014fa8" CreationDate="2010-09-20T21:21:51.770" UserId="1184" Comment="I removed the part of my questions asking for a list of potential additions to kombucha. Hope that makes the question more answerable." Text="I have been making [kombucha][1] for several months now.  I use green or white tea, flavored with hisbiscus, peach tea or other fruity teas to the mix. Since the elderberries, and rosehips are coming in season, I wonder if adding  some to my tea brew prior to straining it into the kombucha making jar would be possible and beneficial. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kombucha" />
  <row Id="15346" PostHistoryTypeId="2" PostId="7474" RevisionGUID="f0714c0c-3069-45e5-a6d4-4771171ed197" CreationDate="2010-09-20T22:16:21.390" UserId="63" Text="The real difference is the surface area to volume ratio.  While both come in different sizes, Brie is generally less thick compared to a Camembert of the same diameter.  This results in a different breakdown in the middle of the cheese.  The enzymes that break down the cheese get much further into the middle (usually all the way) in a Brie.  In many Camembert you can see a line of discoloration which is as far as the enzymes have penetrated." />
  <row Id="15347" PostHistoryTypeId="2" PostId="7475" RevisionGUID="40421aac-4f8e-4191-84e6-f42dbb4b902c" CreationDate="2010-09-20T22:18:36.733" UserId="1342" Text="I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question [asked about having a cold][1], but nail biting is much worse due to the obvious amount of cuts one develops on fingers.&#xD;&#xA;&#xD;&#xA;Apart from the obvious (and difficult to achieve) goal of stopping the issue, what are alternative solutions ? I would say gloves, but I think it's going to be a problem for complex manipulations, and it could affect the taste of what is prepared. Is there a special brand specifically for this purpose?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7466/what-precautions-should-i-take-when-preparing-food-while-i-have-a-cold" />
  <row Id="15348" PostHistoryTypeId="1" PostId="7475" RevisionGUID="40421aac-4f8e-4191-84e6-f42dbb4b902c" CreationDate="2010-09-20T22:18:36.733" UserId="1342" Text="I bite my nails. How can I keep proper hygiene" />
  <row Id="15349" PostHistoryTypeId="3" PostId="7475" RevisionGUID="40421aac-4f8e-4191-84e6-f42dbb4b902c" CreationDate="2010-09-20T22:18:36.733" UserId="1342" Text="&lt;hygiene&gt;" />
  <row Id="15350" PostHistoryTypeId="2" PostId="7476" RevisionGUID="58272c39-749b-416a-8181-07e12ac4eb09" CreationDate="2010-09-20T22:31:44.510" UserId="60" Text="Whether you bite your nails or not wash your hands thoroughly and keep your hands out of your mouth while cooking. If you have an open cut then wear a bandage and a glove." />
  <row Id="15351" PostHistoryTypeId="2" PostId="7477" RevisionGUID="304d0e8c-e2a9-4400-afdb-938bfa19f09e" CreationDate="2010-09-20T23:08:37.983" UserId="86" Text="My grounds bin has a *lid*. So while the grounds still collect static, they don't fly all over the place when I remove the bin from the grinder. &#xD;&#xA;&#xD;&#xA;Giving the bin few sharp taps on the counter top prior to opening seems to shake off most of what clings to the top and sides. Then I tap out the grounds, wipe out the bin with a napkin, and I'm ready for the next morning.&#xD;&#xA;&#xD;&#xA;Beyond that, try switching up your coffee. The cheap &quot;8 O'Clock&quot; stuff I keep on reserve is terribly staticy, while the beans I roast myself don't have nearly the trouble. I tend to enjoy a lighter roast, so keep that in mind - you might benefit from grinding beans with just a *bit* higher moisture content (of course, if you have a strong preference for dark roasts, this doesn't help much)." />
  <row Id="15352" PostHistoryTypeId="2" PostId="7478" RevisionGUID="ee816481-d7f9-4fd4-b6e0-d447d1aa8f59" CreationDate="2010-09-20T23:13:53.417" UserId="215" Text="There is a basic set of criteria when cooking in any kitchen, either industrial/commercial or personal.  These include but are not limited to:&#xD;&#xA;&#xD;&#xA; - Don't touch your face or hair&#xD;&#xA; - Wash your hands frequently&#xD;&#xA; - Don't use the &quot;kitchen rag&quot; for&#xD;&#xA;   drying your hands after washing them&#xD;&#xA; - Sneeze into your elbow pit&#xD;&#xA; - Don't taste your food with your&#xD;&#xA;   fingers&#xD;&#xA; - Keep your cutting boards CLEAN!&#xD;&#xA; - Follow the Danger Zone temperature&#xD;&#xA;   guide&#xD;&#xA; - Don't work in a kitchen with a open&#xD;&#xA;   cut (obviously, and I would say, even&#xD;&#xA;   if it's bandaged, don't wo0rk in the&#xD;&#xA;   kitchen until it's partially healed)&#xD;&#xA; - Keep your hair back and clothes clean&#xD;&#xA; - And generally avoid cross contamination&#xD;&#xA;&#xD;&#xA;Obviously, there are more and this should probably be a community wiki for further exploration on the topic." />
  <row Id="15353" PostHistoryTypeId="5" PostId="7475" RevisionGUID="98c15bd9-57c3-477a-90e4-06b44d65015d" CreationDate="2010-09-20T23:17:56.827" UserId="41" Comment="added 77 characters in body; edited tags; edited title" Text="I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question [asked about having a cold][1], but nail biting is much worse due to the obvious amount of cuts one develops on fingers.&#xD;&#xA;&#xD;&#xA;Apart from the obvious (and difficult to achieve) goal of stopping the habit, how can I maintain proper hygiene and food safety while cooking?&#xD;&#xA;&#xD;&#xA;I would say gloves, but I think it's going to be a problem for complex manipulations, and it could affect the taste of what is prepared. Is there a special brand specifically for this purpose?  If not, what other precautions can I take?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7466/what-precautions-should-i-take-when-preparing-food-while-i-have-a-cold" />
  <row Id="15354" PostHistoryTypeId="4" PostId="7475" RevisionGUID="98c15bd9-57c3-477a-90e4-06b44d65015d" CreationDate="2010-09-20T23:17:56.827" UserId="41" Comment="added 77 characters in body; edited tags; edited title" Text="I bite my nails. How can I keep proper hygiene in the kitchen?" />
  <row Id="15355" PostHistoryTypeId="6" PostId="7475" RevisionGUID="98c15bd9-57c3-477a-90e4-06b44d65015d" CreationDate="2010-09-20T23:17:56.827" UserId="41" Comment="added 77 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;" />
  <row Id="15356" PostHistoryTypeId="2" PostId="7479" RevisionGUID="de92f3cd-df1d-4007-a960-1b67b707ca9b" CreationDate="2010-09-20T23:25:06.470" UserId="364" Text="I went to the farmers' market last week and bought a variety of apples.  &#xD;&#xA;&#xD;&#xA;After cooking, here's the order from softest to firmest:  &#xD;&#xA;McIntosh, Cortland, Winesap, Yellow Delicious.&#xD;&#xA;&#xD;&#xA;The McIntosh of course practically dissolve. If you want to make quick apple sauce, or if you like really squishy pie, they're the best. &#xD;&#xA;&#xD;&#xA;I typically prefer Cortlands for pie, b/c they don't totally dissolve but neither do they keep their shape. I think I'm going to try Winesap, though; I think they'd work great for pie. &#xD;&#xA;&#xD;&#xA;The Winesap apples I used got very soft, but they still held their shape. Think of it like a ripe banana or pear - it has shape, but you can squish it really easily. After 30 minutes in the oven (making apple crisp), they got soft enough that lightly pressing with a fork would squish them down. They did not stay as firm as the Yellow Delicious did and definitely not as firm as Granny Smith would. &#xD;&#xA;" />
  <row Id="15357" PostHistoryTypeId="5" PostId="7478" RevisionGUID="7a86abb3-fa96-449c-bac5-d24261595c09" CreationDate="2010-09-21T00:17:44.320" UserId="1236" Comment="removed 0 from wo0rk" Text="There is a basic set of criteria when cooking in any kitchen, either industrial/commercial or personal.  These include but are not limited to:&#xD;&#xA;&#xD;&#xA; - Don't touch your face or hair&#xD;&#xA; - Wash your hands frequently&#xD;&#xA; - Don't use the &quot;kitchen rag&quot; for&#xD;&#xA;   drying your hands after washing them&#xD;&#xA; - Sneeze into your elbow pit&#xD;&#xA; - Don't taste your food with your&#xD;&#xA;   fingers&#xD;&#xA; - Keep your cutting boards CLEAN!&#xD;&#xA; - Follow the Danger Zone temperature&#xD;&#xA;   guide&#xD;&#xA; - Don't work in a kitchen with a open&#xD;&#xA;   cut (obviously, and I would say, even&#xD;&#xA;   if it's bandaged, don't work in the&#xD;&#xA;   kitchen until it's partially healed)&#xD;&#xA; - Keep your hair back and clothes clean&#xD;&#xA; - And generally avoid cross contamination&#xD;&#xA;&#xD;&#xA;Obviously, there are more and this should probably be a community wiki for further exploration on the topic." />
  <row Id="15358" PostHistoryTypeId="2" PostId="7480" RevisionGUID="97d53795-1eb7-4106-abed-cbdfa78eeed6" CreationDate="2010-09-21T00:24:13.277" UserId="1320" Text="I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot).  All the vegetables except for the potatoes got devoured, so now I have a lot of leftover, slightly beefy, potatoes.  What would be a good use for them?" />
  <row Id="15359" PostHistoryTypeId="1" PostId="7480" RevisionGUID="97d53795-1eb7-4106-abed-cbdfa78eeed6" CreationDate="2010-09-21T00:24:13.277" UserId="1320" Text="Uses for lefover potatoes from a pot-roast." />
  <row Id="15360" PostHistoryTypeId="3" PostId="7480" RevisionGUID="97d53795-1eb7-4106-abed-cbdfa78eeed6" CreationDate="2010-09-21T00:24:13.277" UserId="1320" Text="&lt;culinary-uses&gt;&lt;potatoes&gt;&lt;pot-roast&gt;" />
  <row Id="15361" PostHistoryTypeId="16" PostId="7480" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-09-21T00:25:48.170" UserId="60" />
  <row Id="15362" PostHistoryTypeId="2" PostId="7481" RevisionGUID="0c2e3a4a-455e-47dc-9ab5-eed0d16a3da9" CreationDate="2010-09-21T01:16:04.357" UserDisplayName="daniel" Text="Gloves are annoying and, much like condoms, _do_ obscure sensation and--in the case of kitchen work--precision with your fingers. For those reasons I avoid them wherever possible.&#xD;&#xA;&#xD;&#xA;As a lifelong nailbiter (from when I was about 9 until I was 31), it was a habit that was _really_ hard to give up. But it has been worth it, not just professionally. I know this isn't the answer you're looking for, but: stop biting your nails." />
  <row Id="15363" PostHistoryTypeId="2" PostId="7482" RevisionGUID="28d80644-faf2-4dac-a996-2372051602aa" CreationDate="2010-09-21T01:16:23.370" UserId="67" Text="Turn into mashed potatoes for tomorrow night's dinner?&#xD;&#xA;&#xD;&#xA;If you have some roast left, too, cut it down into bite-sized bits, add back in some more vegetables, and turn it into a sort of shepard's pie-type meal.  (stew-like dish covered with mashed potatoes, then baked)" />
  <row Id="15364" PostHistoryTypeId="16" PostId="7482" RevisionGUID="28d80644-faf2-4dac-a996-2372051602aa" CreationDate="2010-09-21T01:16:23.370" UserId="-1" />
  <row Id="15365" PostHistoryTypeId="4" PostId="7480" RevisionGUID="fac520eb-3279-4ae6-8efc-c0a515c25eff" CreationDate="2010-09-21T01:27:19.810" UserId="1320" Comment="Fix typo in title" Text="Uses for leftover potatoes from a pot-roast." />
  <row Id="15366" PostHistoryTypeId="2" PostId="7483" RevisionGUID="2de4788a-0b93-4b6d-a0dc-df7b6b3efcca" CreationDate="2010-09-21T01:30:58.603" UserId="1887" Text="Depending on how mushy the potatoes are, you could also chop them up and saute with some onions and meat for a nice hash. " />
  <row Id="15367" PostHistoryTypeId="16" PostId="7483" RevisionGUID="2de4788a-0b93-4b6d-a0dc-df7b6b3efcca" CreationDate="2010-09-21T01:30:58.603" UserId="-1" />
  <row Id="15368" PostHistoryTypeId="4" PostId="7263" RevisionGUID="31f95971-6bcc-427c-97ce-46d522f95300" CreationDate="2010-09-21T03:13:55.093" UserId="1184" Comment="I just changed the title of my question to make it more applicable to the edit I made earlier. " Text="Can I add fresh elderberries or rosehips to  homemade kombucha?" />
  <row Id="15369" PostHistoryTypeId="2" PostId="7484" RevisionGUID="9d704cea-3780-4459-bae9-67136281ebbd" CreationDate="2010-09-21T04:55:03.170" UserId="2545" Text="I'd had success with Cabernet Sauvignon before (South Australia). I tend to associate &quot;full-bodied&quot; (and hence better for cooking since delicacy isn't relevant) with Cab Sav and Shiraz varieties far more than, say, Pinot Noir. Could be the characteristics of the local wines, though.&#xD;&#xA;&#xD;&#xA;I'd be surprised if the choice of wine made a huge difference to the dish, however, as long as you didn't stray too far from the criterion of &quot;ordinary red wine&quot;." />
  <row Id="15374" PostHistoryTypeId="2" PostId="7486" RevisionGUID="72acade9-f974-4337-a232-87dee5eb680f" CreationDate="2010-09-21T05:47:42.923" UserId="1532" Text="What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out? " />
  <row Id="15375" PostHistoryTypeId="1" PostId="7486" RevisionGUID="72acade9-f974-4337-a232-87dee5eb680f" CreationDate="2010-09-21T05:47:42.923" UserId="1532" Text="How to cook eye of round roast?" />
  <row Id="15376" PostHistoryTypeId="3" PostId="7486" RevisionGUID="72acade9-f974-4337-a232-87dee5eb680f" CreationDate="2010-09-21T05:47:42.923" UserId="1532" Text="&lt;beef&gt;&lt;roast&gt;&lt;roast-beef&gt;" />
  <row Id="15377" PostHistoryTypeId="2" PostId="7487" RevisionGUID="d03dde87-06bc-4215-820b-762c0ca6046a" CreationDate="2010-09-21T05:57:36.910" UserId="60" Text="Eye of round is an excellent cut for braising. You can braise it in stock or red wine. An example recipe would be the classic Beef Bourguignon.&#xD;&#xA;&#xD;&#xA;It's also a perfect candidate for slow-cooking in a crock pot, as well as simply roasted in the oven. If cooking it in the oven, use a thermometer and don't cook it past medium. An overnight marinade can be used prior to roasting for additional flavor as well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15382" PostHistoryTypeId="2" PostId="7489" RevisionGUID="9cb475d5-c447-4bbc-9f70-785cad1ca5d3" CreationDate="2010-09-21T13:31:29.577" UserId="183" Text="The eggs whites in traditional meringues are used to spread the sugar into a thin foam that is then dried in the oven (or dehydrator) leaving behind the sugar structure and some proteins from the eggs. To make a meringue you need something that dissolves to tangle up with those proteins. I would guess that the beet meringues from Café Atlantico are made with [beet powder][1] replacing the sugar with the goat cheese in the middle adding to the sense of savory.&#xD;&#xA;&#xD;&#xA;I have never made savory meringues, but if I were to experiment I would mix freshly whipped eggs whites with sugar to those created by reducing a savory liquid and then adding [powder egg whites][2] to it.&#xD;&#xA;&#xD;&#xA;[1]:http://www.lepicerie.com/customer/product.php?productid=706616&#xD;&#xA;[2]:http://www.amazon.com/Deb-El-Just-Whites-3-Ounce-Containers/dp/B000EPOBYC" />
  <row Id="15383" PostHistoryTypeId="2" PostId="7490" RevisionGUID="c06ef20e-185b-415a-92ce-baeb7da69dba" CreationDate="2010-09-21T13:45:26.170" UserId="2554" Text="I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in terms of price, taste, and cooking methods? " />
  <row Id="15384" PostHistoryTypeId="1" PostId="7490" RevisionGUID="c06ef20e-185b-415a-92ce-baeb7da69dba" CreationDate="2010-09-21T13:45:26.170" UserId="2554" Text="What is the difference between Alaskan King Salmon and Scottish Salmon? " />
  <row Id="15385" PostHistoryTypeId="3" PostId="7490" RevisionGUID="c06ef20e-185b-415a-92ce-baeb7da69dba" CreationDate="2010-09-21T13:45:26.170" UserId="2554" Text="&lt;fish&gt;&lt;salmon&gt;" />
  <row Id="15386" PostHistoryTypeId="5" PostId="7349" RevisionGUID="238f58b4-7296-4151-85e9-c8918638481b" CreationDate="2010-09-21T14:20:25.953" UserId="41" Comment="added 134 characters in body" Text="This is a really difficult topic to approach, and I think the only *reliable* way to identify flavours is through years and years of practice *using* those flavours in your cooking.&#xD;&#xA;&#xD;&#xA;To start with, I think the easiest thing to do would be to understand the different *types* of flavours.  Those are:&#xD;&#xA;&#xD;&#xA;  * **Sweet**&#xD;&#xA;&#xD;&#xA;  Everybody knows this one.  Sweet is the taste of sugar, candy, and so on.&#xD;&#xA;&#xD;&#xA;  * **Sour**&#xD;&#xA;&#xD;&#xA;  Sour is the taste of *acidity*.  Citrus fruits like lemons/limes, vinegar, pickles, and so on.&#xD;&#xA;&#xD;&#xA;  * **Salty**&#xD;&#xA;&#xD;&#xA;  This is the taste of, well, salt.  Needs no further explanation, I hope.&#xD;&#xA;&#xD;&#xA;  * **Bitter**&#xD;&#xA;&#xD;&#xA;  Bitterness is what makes you want to grimace - but many people do acquire a taste for it.  The best examples of bitter are probably coffee and beer.  Leafy greens and horseradish are other good examples.&#xD;&#xA;&#xD;&#xA;  * **Savoury** or **Umami**&#xD;&#xA;&#xD;&#xA;  This is the taste of &quot;hearty&quot; foods - meats and cheese especially.  Specifically, it's the taste of protein.  Glutamates (i.e. MSG) also provide this flavour.&#xD;&#xA;&#xD;&#xA;It's actually a lot more involved than this - our taste receptors can detect [many more subtle flavors][1], but those are the easiest to tell apart.  The most notable &quot;quasi-flavour&quot; is probably **Hot** or **Piquant** (not to be confused with *pungency*, which is a more general term for anything &quot;strong&quot; tasting such as horseradish or garlic); this type of heat is due to *capsaicin*, which is found especially in chili peppers, and I call it a quasi-flavour because it doesn't actually work on taste receptors, it works on *pain* receptors, and it's addictive due to the subsequent release of endorphins.&#xD;&#xA;&#xD;&#xA;Anyway, all that aside, the place to start would be to get used to the five basic flavours above.  Eat some foods that are chiefly one flavour - a caramel, a lime, a few flakes of horseradish, a hunk of meat, or... a dash of salt, I guess.  Get used to what they taste like.&#xD;&#xA;&#xD;&#xA;Then you should be able to start recognizing combinations - for example, a cured sausage will be salty and savoury.  Lemonade is sweet and sour.  If you're able to start identifying the flavour *types* then you can start trying to narrow down the actual ingredients and ask yourself, &quot;What could be adding this [bitter] flavour?&quot;&#xD;&#xA;&#xD;&#xA;Most full entrées will try to establish a balance of all of these flavours with all of these flavour elements.  For example, a Chinese stir-fry sauce will include sweet (sugar or honey), sour (rice vinegar), salty (soy), and umami (sesame oil), and used on vegetables which are primarily bitter (i.e. broccoli).  Whenever you're eating a food that's really *great*, expect it to have something contributing to *all* the basic flavours and try to think about what elements could be used to create them.  Even if you only manage to figure out 4 out of 5, chances are you can substitute something else for the 5th and manage a similar taste.&#xD;&#xA;&#xD;&#xA;Of course, it's worth repeating that this isn't just going to come magically to you.  You need to pay attention to what you're cooking; only when you've constructed hundreds if not thousands of your own concoctions will you be able to deconstruct the ones that others have made - and even then, it's kind of tricky if the recipe is complicated, because lots of preparation steps will change the flavour, like browning (Maillard reaction, adds sweetness) or roasting (tends to add savouriness).&#xD;&#xA;&#xD;&#xA;As far as *spices* go, they're pretty much all in the same flavour category (which I'd really just call &quot;spicy&quot;) although they may also lend varying amounts of umami or pungency to the final dish.  The only way you're ever going to be able to identify spices is to start experimenting with them - *lots* of them - and learn what they taste like separately and together.  I would say that this takes years for most cooks, and sadly, I don't think there are any shortcuts.&#xD;&#xA;&#xD;&#xA;Well, that's it for my intro.  Hope that helps!&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taste#Further_sensations" />
  <row Id="15388" PostHistoryTypeId="2" PostId="7491" RevisionGUID="96def3a5-b2d3-4658-9c12-379cac91e5e2" CreationDate="2010-09-21T15:04:10.580" UserId="1317" Text="I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is &quot;no.&quot;&#xD;&#xA;&#xD;&#xA;But I'm not entirely sure. What constitutes an ingredient as &quot;vegetarian&quot; or &quot;vegan?&quot;" />
  <row Id="15389" PostHistoryTypeId="1" PostId="7491" RevisionGUID="96def3a5-b2d3-4658-9c12-379cac91e5e2" CreationDate="2010-09-21T15:04:10.580" UserId="1317" Text="Is gelatin vegetarian?" />
  <row Id="15390" PostHistoryTypeId="3" PostId="7491" RevisionGUID="96def3a5-b2d3-4658-9c12-379cac91e5e2" CreationDate="2010-09-21T15:04:10.580" UserId="1317" Text="&lt;vegetarian&gt;&lt;vegan&gt;&lt;gelatin&gt;" />
  <row Id="15391" PostHistoryTypeId="2" PostId="7492" RevisionGUID="3ec78fb3-f09e-4549-a1b4-b528d632da3f" CreationDate="2010-09-21T15:13:22.390" UserId="1148" Text="Vegetarianism is not clearly defined, but a catch-all for various dietary choices.&#xD;&#xA;&#xD;&#xA;Some vegetarians, will just simply not eat red meat, but would eat fish and poultry.  Gelatin and Rennet (found in cheese) may or may not be included.  I have friends who don't eat mammals, and others who won't eat anything warm-blooded.&#xD;&#xA;&#xD;&#xA;Lacto-Ovo vegetarians will eat eggs and dairy, but not any muscular tissue.  Again, Rennet and Gelatin are options they may or may not include.&#xD;&#xA;&#xD;&#xA;Vegans, in the strictest sense, will not eat any animal flesh, nor will they eat animal derived products.  In the purest sense, a vegan will exclude dairy and honey, but many vegans will include honey, and some will include dairy.&#xD;&#xA;&#xD;&#xA;Those that choose vegetarianism for health reasons may break their diet occasionally for special occasions, such as a Thanksgiving turkey.  Ethical (Animal Rights) Vegans, generally will not, and will question every ingredient.   &#xD;&#xA;&#xD;&#xA;Again, there are even ethical (environmental) vegetarians, who may be week-day vegans, and weekend Carnivores, finding that discipline easier to follow than simply reducing meat portion sizes.  My boss, for example, is a Daytime Vegan, but once the sun goes down, he'll fire up the grill.&#xD;&#xA;&#xD;&#xA;A good test for vegetarianism is to check the products for a KOSHER - Dairy symbol.  If it can be served with dairy according to Kosher Rules, then it should be meat free." />
  <row Id="15392" PostHistoryTypeId="2" PostId="7493" RevisionGUID="6b7bd21e-ff77-4eea-b305-acdf3ee0bead" CreationDate="2010-09-21T15:17:13.717" UserId="1148" Text="I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.  " />
  <row Id="15393" PostHistoryTypeId="1" PostId="7493" RevisionGUID="6b7bd21e-ff77-4eea-b305-acdf3ee0bead" CreationDate="2010-09-21T15:17:13.717" UserId="1148" Text="Are products labeled Kosher or Halal generally of a better quality than those that aren't?" />
  <row Id="15394" PostHistoryTypeId="3" PostId="7493" RevisionGUID="6b7bd21e-ff77-4eea-b305-acdf3ee0bead" CreationDate="2010-09-21T15:17:13.717" UserId="1148" Text="&lt;kosher&gt;&lt;hallal&gt;&lt;quality&gt;" />
  <row Id="15395" PostHistoryTypeId="2" PostId="7494" RevisionGUID="82150c34-7291-4932-8c93-cf4b33cce1df" CreationDate="2010-09-21T15:41:37.530" UserId="41" Text="This probably depends a great deal on regional and political circumstances, but where I live (Toronto), there are dozens of Kosher and Halal grocery stores (or stores with Kosher or Halal sections), and in my experience, the meat is actually generally of *worse* quality.&#xD;&#xA;&#xD;&#xA;Halal, as it applies to meat, refers to which animals are allowed and the required method of slaughter (an incision across the neck, cutting the jugular vein and carotid artery in a single motion - Kashrut requires the esophagus and trachea to be cut as well).  Kosher meat also has be koshered, which means soaking and salting the meat in order to draw out the blood.&#xD;&#xA;&#xD;&#xA;As you might expect, the method of slaughter has no tangible effect on the quality of the meat, but the koshering process does, and the effect is not positive - it dries it out and makes it salty, and most kosher meat sold in supermarkets (and even the majority of butchers) is quite tough compared to its non-kosher counterparts.&#xD;&#xA;&#xD;&#xA;That said, some people do prefer Kosher (not Halal) meat for health reasons, because the blood may carry uric acid and other compounds that some people do not wish to eat.  I've never seen any specific scientific evidence that these compounds are harmful as far as meat consumption goes, and any reports of this leading to better flavour are anecdotal at best, but I am not an expert on the biological factors, so don't take my word for it.&#xD;&#xA;&#xD;&#xA;Various Halal/Kosher laws also govern the facilities in which the meats (or other foods) have to be prepared, but it is important to note that these laws do **not** actually govern general sanitization!  In fact, a number of butchers have been closed down by municipal health inspectors at various times for unsanitary conditions and other improper food handling practices (such as adding food colouring to meat to make it look fresher).&#xD;&#xA;&#xD;&#xA;Note that I am not trying to impugn the Kosher or Halal industries.  These practices are every bit as common in the mainstream food industry.  I am simply saying that being kosher or halal does not have any real preventative value when it comes to shady/sloppy practices.&#xD;&#xA;&#xD;&#xA;Another factor to consider is that supermarkets and butchers are a competitive industry, but being subject to Kosher/Halal laws greatly reduces the competition and raises the processing cost by sometimes astonishing amounts.  These simple economic factors would lower the quality of *any* food being produced because parties collude and cut corners.  Again, I cannot speak for every single region of the world, but here, you *cannot* find a kosher ribeye or prime rib steak.  They simply do not exist.  Whether it's because the butchers all prefer to make cheaper cuts or because they figure that a choice cut would simply end up being too expensive for anyone to consider buying, I'm not sure.&#xD;&#xA;&#xD;&#xA;I know that several TV chefs in recent years have recommended buying kosher meat (and possibly halal, although I haven't personally heard that), but assuming that halal/kosher is optional for you (i.e. you are not Muslim or Jewish) then always do your own research before spending a lot of money on what may often turn out to be an inferior product." />
  <row Id="15396" PostHistoryTypeId="6" PostId="7493" RevisionGUID="2b4dac3a-f826-43cb-8a0c-a26926e42bec" CreationDate="2010-09-21T15:45:05.623" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;kosher&gt;&lt;halal&gt;" />
  <row Id="15397" PostHistoryTypeId="2" PostId="7495" RevisionGUID="e4628667-6990-40fa-8e73-a51bb4fe56b0" CreationDate="2010-09-21T16:04:15.967" UserId="1887" Text="Another factor to consider for kosher beef is that you will not be able to get all the cuts of meat. Because of issues with removing the sciatic nerve, kosher beef producers will only sell the front half of the cow -- the back half is generally sold to a non-kosher meat plant. So you cannot find kosher filet mignon in the US or Canada. (I've had it, but only in Israel.)&#xD;&#xA;&#xD;&#xA;The reason many chefs recommend kosher meat is because the process of packing the meat in salt to draw off the blood means that it's essentially pre-brined. This saves a step if you're planning on brining the meat anyway. &#xD;&#xA;&#xD;&#xA;Kosher products, however, have advantages for people with dairy allergies (or, of course, allergies to non-kosher ingredients such as shellfish or pork). If you buy a product that is labeled pareve (neither dairy nor meat) or meat, then you can be guaranteed that it will have no dairy in it. &#xD;&#xA;&#xD;&#xA;Similarly, anything that is not specifically labelled meat will not have chicken or beef in it -- but it may have fish products, which are not considered meat. This means that you'll have to be careful with ingredients for vegetarians or vegans. &#xD;&#xA;&#xD;&#xA;Like anything else, it really depends on the producer of the product. There are many kosher certification agencies, which have different rules, but none of them really relate to the quality of the food product -- just to the processing of the meat and to the source of the ingredients. " />
  <row Id="15398" PostHistoryTypeId="2" PostId="7496" RevisionGUID="1c807e9e-cf10-4673-8fa2-59997788ea90" CreationDate="2010-09-21T16:05:49.380" UserId="2445" Text="I just made burritos out of leftover pot roast, of course I had beef leftover too.  Beef, potatoes, a bit of cheese and I happened to have sour cream in the fridge.  Instant burrito, with an out of place pot roast taste.  The mind expected a barbacoa taste from that texture in a burrito, but got regular pot roast.&#xD;&#xA;&#xD;&#xA;More regularly if I hadn't had just that combination to make burritos, I'd probably dice them and add them to a breakfast meal.  The meaty taste will fit in just fine with an egg breakfast.  Add them to the eggs or just heat them up on the skillet real quick, should be great either way." />
  <row Id="15399" PostHistoryTypeId="16" PostId="7496" RevisionGUID="1c807e9e-cf10-4673-8fa2-59997788ea90" CreationDate="2010-09-21T16:05:49.380" UserId="-1" />
  <row Id="15400" PostHistoryTypeId="2" PostId="7497" RevisionGUID="356183ed-a3cb-4a64-a3a7-30d67672a0a2" CreationDate="2010-09-21T16:07:43.697" UserId="1887" Text="Actually, that's not true. Kosher gelatin simply has been processed enough that the source is no longer identifiable -- it doesn't mean that it's not from a meat source to start with. Be careful to find out the rules for the particular kosher certification agency before relying on that. &#xD;&#xA;&#xD;&#xA;Incidentally, unless the kosher certification specifically says that it's meat or dairy, the product is most likely pareve (the other category -- contains neither meat nor dairy, so can be eaten with either). &#xD;&#xA;&#xD;&#xA;In addition, according to Ashkenazi (Eastern European Jewish) tradition, fish is not considered to be meat, but pareve. So if you avoid meat, kosher gelatin may still contain fish. " />
  <row Id="15401" PostHistoryTypeId="5" PostId="5997" RevisionGUID="826d4b94-6b2d-477b-9008-e0c9edaf1bcb" CreationDate="2010-09-21T16:55:17.247" UserId="60" Comment="edited body; edited title" Text="Traditionally a Burgundy wine is used for &lt;a href=&quot;http://en.wikipedia.org/wiki/Beef_bourguignon&quot;&gt;Beef Bourguignon&lt;/a&gt;. What are alternative replacements for this dish?" />
  <row Id="15402" PostHistoryTypeId="4" PostId="5997" RevisionGUID="826d4b94-6b2d-477b-9008-e0c9edaf1bcb" CreationDate="2010-09-21T16:55:17.247" UserId="60" Comment="edited body; edited title" Text="What are some alternative wines for Boeuf Bourguignon?" />
  <row Id="15403" PostHistoryTypeId="2" PostId="7498" RevisionGUID="d74134f3-43e1-41f2-986e-2cca4558ebd3" CreationDate="2010-09-21T17:00:32.223" UserId="177" Text="We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail.  I would hate to throw out 10+ rolls - any suggestions?" />
  <row Id="15404" PostHistoryTypeId="1" PostId="7498" RevisionGUID="d74134f3-43e1-41f2-986e-2cca4558ebd3" CreationDate="2010-09-21T17:00:32.223" UserId="177" Text="Are there any uses for Leftover Sushi?" />
  <row Id="15405" PostHistoryTypeId="3" PostId="7498" RevisionGUID="d74134f3-43e1-41f2-986e-2cca4558ebd3" CreationDate="2010-09-21T17:00:32.223" UserId="177" Text="&lt;culinary-uses&gt;&lt;sushi&gt;" />
  <row Id="15406" PostHistoryTypeId="5" PostId="7497" RevisionGUID="b0791764-28f8-4793-b7cc-eb24ebb73158" CreationDate="2010-09-21T17:06:06.457" UserId="1887" Comment="Fixed according to comment." Text="Actually, it's not true that a product labeled kosher dairy will automatically be okay for vegetarians. Kosher gelatin simply has been processed enough that the source is no longer identifiable -- it doesn't mean that it's not from a meat source to start with. Be careful to find out the rules for the particular kosher certification agency before relying on that. &#xD;&#xA;&#xD;&#xA;Incidentally, unless the kosher certification specifically says that it's meat or dairy, the product is most likely pareve (the other category -- contains neither meat nor dairy, so can be eaten with either). &#xD;&#xA;&#xD;&#xA;In addition, according to Ashkenazi (Eastern European Jewish) tradition, fish is not considered to be meat, but pareve. So if you avoid meat, kosher gelatin may still contain fish. " />
  <row Id="15407" PostHistoryTypeId="2" PostId="7499" RevisionGUID="7fe97afc-c18d-47bc-a1f4-30e18f1c04a6" CreationDate="2010-09-21T17:08:49.427" UserId="60" Text="I'm assuming these rolls contain _raw_ fish. If that's the case I'd urge you not to eat them raw the following day. It might be safest to just throw it out, but you could try deep frying them in a light tempura batter. Just a few minutes should be enough to cook the fish." />
  <row Id="15408" PostHistoryTypeId="2" PostId="7500" RevisionGUID="056b38d1-bd75-46c7-bec3-fb8bb6f53449" CreationDate="2010-09-21T17:37:39.467" UserId="905" Text="First a red flag on the raw fish here. That said, some shops keep the sushi refrigerated for a couple of days before selling it. It's not what I prefer, but it is still edible. If you kept it out on a buffet for a couple of hours then I'd say you're going to have to say goodbye to the rolls.&#xD;&#xA;&#xD;&#xA;If you're willing to take them apart you could go for a stir fry solution. Let's say a fishy variation on [this recipe][1]. &#xD;&#xA;&#xD;&#xA;Before proceeding, consider carefully where the rolls have been and use your nose. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodandwine.com/recipes/stir-fried-sushi-rice-with-morels-ham-and-asparagus" />
  <row Id="15409" PostHistoryTypeId="2" PostId="7501" RevisionGUID="63431533-4431-48c7-8316-f01454371b11" CreationDate="2010-09-21T17:42:47.917" UserId="220" Text="As hobodave points out, you'll need to cook the fish, because the leftovers won't be safe to eat raw.  While deep frying sounds tasty, I'd be concerned that the cooking time would be too short to kill much bacteria.  Perhaps you could layer them in a casserole dish, maybe throw some more rice, sesame seeds, sauce(s) on top, and bake until browned as an asian casserole of sorts. &#xD;&#xA;&#xD;&#xA;Be smart, though, and if they've been out of the fridge for a long time, or if they smell strongly, just toss 'em." />
  <row Id="15410" PostHistoryTypeId="2" PostId="7502" RevisionGUID="93c43190-c316-448e-b042-725a43ff3453" CreationDate="2010-09-21T17:51:33.073" UserId="1393" Text="Without further qualification, if someone refers to themselves as vegetarian (in America), the general assumption is that they are lacto-ovo vegetarian. That means they don't eat animal products that require killing the animal, but eggs and dairy are fine. Gelatin comes from a dead animal (unless they start harvesting it with arthroscopic probes :), so it is not a vegetarian ingredient. There are many other hydrocolloids, such as agar, that can be used to produce similar textures if needed." />
  <row Id="15411" PostHistoryTypeId="2" PostId="7503" RevisionGUID="fbee4fb8-0168-4c26-b7ce-cadff975f52c" CreationDate="2010-09-21T18:17:46.123" UserId="2239" Text="Gelatin is not vegetarian as it is made usually from dead animals... any vegetarian, from octo-lacto n the liberal end to the fruitarian on the extreme end should have an aversion.&#xD;&#xA;&#xD;&#xA;If you need a similar product fruit pectin is a good alternative." />
  <row Id="15412" PostHistoryTypeId="5" PostId="7492" RevisionGUID="46061a26-5e85-4bb8-b396-e1b19b73b014" CreationDate="2010-09-21T18:30:09.387" UserId="1148" Comment="Corrected fact" Text="Vegetarianism is not clearly defined, but a catch-all for various dietary choices.&#xD;&#xA;&#xD;&#xA;Some vegetarians, will just simply not eat red meat, but would eat fish and poultry.  Gelatin and Rennet (found in cheese) may or may not be included.  I have friends who don't eat mammals, and others who won't eat anything warm-blooded.&#xD;&#xA;&#xD;&#xA;Lacto-Ovo vegetarians will eat eggs and dairy, but not any muscular tissue.  Again, Rennet and Gelatin are options they may or may not include.&#xD;&#xA;&#xD;&#xA;Vegans, in the strictest sense, will not eat any animal flesh, nor will they eat animal derived products.  In the purest sense, a vegan will exclude dairy and honey, but many vegans will include honey, and some will include dairy.&#xD;&#xA;&#xD;&#xA;Those that choose vegetarianism for health reasons may break their diet occasionally for special occasions, such as a Thanksgiving turkey.  Ethical (Animal Rights) Vegans, generally will not, and will question every ingredient.   &#xD;&#xA;&#xD;&#xA;Again, there are even ethical (environmental) vegetarians, who may be week-day vegans, and weekend Carnivores, finding that discipline easier to follow than simply reducing meat portion sizes.  My boss, for example, is a Daytime Vegan, but once the sun goes down, he'll fire up the grill.&#xD;&#xA;&#xD;&#xA;A good test for vegetarianism is to check the products for a KOSHER - Dairy symbol.  If it can be served with dairy according to Kosher Rules, then it should be meat free.&#xD;&#xA;&#xD;&#xA;EDIT: Other answer states the Kosher products may contain fish, so Kosher-Dairy only guarantees free from meat/poultry.  " />
  <row Id="15413" PostHistoryTypeId="2" PostId="7504" RevisionGUID="c35e93e4-ae7b-4df0-98de-9e55020ebc1f" CreationDate="2010-09-21T18:53:01.930" UserId="218" Text="I'd start it at 425F(210c) and then drop it to around 325F(160-165C) as soon as I put the roast in: starting it hot often gives better results than keeping it the same temp the entire process.&#xD;&#xA;&#xD;&#xA;After that, you're going to want to cook it 20-30 minutes per pound (if it's a butt roast, you might bump that up to ~40 minutes). I'd start checking it with the thermometer at the very bottom end of that range, and take it out of the oven &lt;i&gt;before&lt;/i&gt; it hits your target temperature.&#xD;&#xA;&#xD;&#xA;I do **NOT** recommend 160F(71C) degrees as your internal temp, unless you like shoe leather. The USDA believes everything should be cooked to a cinder: trichinosis and salmonella and most other common nasties are killed at around 140F(60C) (144F is the instant kill number, but it's pretty hard to get your meat to 140 without it staying there for the 60 seconds that would be needed to kill everything). You should take the pork out at an internal temp between 140F and 145F degrees, to insure that the internal temp hits 150F(65C), which is a good safety margin.&#xD;&#xA;&#xD;&#xA;Internal temperatures *will* continue to rise after the roast is removed from the oven. If you remove it at 160F or 165F it'll be 170-5F before it stops cooking, and that's flat inedible IMHO, and in no way pinkish. If you feel that you must wait until it hits 165F, take it out of the oven at 155F, and it will get to 165F before it peaks.&#xD;&#xA;&#xD;&#xA;(Insert disclaimer about undercooked food blah blah blah...To be 100% safe you should cook it to 1000 degrees, then snort the ashes)" />
  <row Id="15414" PostHistoryTypeId="5" PostId="7443" RevisionGUID="93d787b3-9831-4d2c-a043-49bca8ce543d" CreationDate="2010-09-21T18:56:01.090" UserId="60" Comment="added 4 characters in body; edited title; added 1 characters in body" Text="Often pork is much too dry when served, I would like to have it slightly 'rosé' pink.&#xD;&#xA;&#xD;&#xA;So I am looking for some cooking instructions for cooking a roast pork in the oven. A time/temperature table should be fine.&#xD;&#xA;&#xD;&#xA;I ask this as from the information I see around, temperature varies from 160ºC to 210ºC. But from experience 200ºC makes the meat much too dry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="15415" PostHistoryTypeId="4" PostId="7443" RevisionGUID="93d787b3-9831-4d2c-a043-49bca8ce543d" CreationDate="2010-09-21T18:56:01.090" UserId="60" Comment="added 4 characters in body; edited title; added 1 characters in body" Text="How long should roast pork be cooked so that it stays light pink?" />
  <row Id="15416" PostHistoryTypeId="2" PostId="7505" RevisionGUID="f72afd80-5e07-4345-a2c9-4cba0fc41e28" CreationDate="2010-09-21T20:37:56.530" UserDisplayName="daniel" Text="Well, you could always take a bite out of Adria's apple and just make foams directly from whatever liquid you wish to use (which may or may not be egg white; I'd advise against it. Why dilute your flavour?). Xanthan gum (for a cold application) or methylcellulose (hot, over 50 degrees celsius; it melts at lower temperatures) will provide you with the matrix you need for stability, and a standard ISI whipped cream dispenser will foam your product.&#xD;&#xA;&#xD;&#xA;So for example, you could make a beetroot foam, mix in the methylcellulose (somewhere around 2% by weight; someone correct me if I'm wrong), and either whip or extrude from an ISI. Then just bung into your dehydrator for a few hours and presto: savoury 'meringues'.&#xD;&#xA;&#xD;&#xA;Oh, as an added bonus, this would allow you to make completely vegan 'meringue' as well." />
  <row Id="15417" PostHistoryTypeId="2" PostId="7506" RevisionGUID="3c29c7cf-faf4-4b6e-8b04-e466a19982a6" CreationDate="2010-09-21T21:21:12.830" UserId="986" Text="Alaskan King, or Chinook, salmon is generally wild, generally caught in the Pacific Northwest, often but not exclusively in Alaska. Scottish salmon is generally farm-raised Atlantic salmon, and as far as that goes is essentially identical to farm-raised salmon from Chile or Norway.&#xD;&#xA;&#xD;&#xA;Price: hobodave's comment is correct that the price will vary based on location, but in fact the king salmon will be more expensive almost everywhere. Generic farmed Scottish salmon is a commodity product that generally sells for about $1 more than other farmed salmon for no particularly good reason, but wild salmon can easily cost twice as much regardless. Short of actually being in either the Pacific Northwest it's likely that the Scottish is substantially cheaper.&#xD;&#xA;&#xD;&#xA;Taste: the quality comparison is the big one here rather than species. King is usually treated much better (shipped quicker, wild diet) because it's not a commodity, but not necessarily. Scottish will vary depending on the farmer, but I think you have to prefer the King to any generically-farmed Scottish salmon.&#xD;&#xA;&#xD;&#xA;Cooking methods: no necessary difference. Smoked on a plank is a common method in the Pacific Northwest, but no real reason you couldn't do either in that way. Pick your favorite method." />
  <row Id="15418" PostHistoryTypeId="2" PostId="7507" RevisionGUID="674b6aeb-87b5-4d1d-9ce0-43584a1c5a2b" CreationDate="2010-09-21T21:36:10.880" UserDisplayName="daniel" Text="Echoing a few comments above: repetition is key. Feedback is key. &#xD;&#xA;&#xD;&#xA;And very importantly: pay attention to your food! From now on, think about _everything_ that goes in your mouth. I mean everything. Water, toothpaste, roast beef, oranges--whatever. Pay attention to the textures, to how textures and flavours change at different temperatures, how things feel as they are chewed and swallowed. Also pay attention to scents, as scent is actually most of what we think of as 'flavour.' And also also, pay attention to food associations--how do things make you feel? What memories does this taste evoke? Paying attention to those things will help you become more creative, and aim for specific feelings and sensations when cooking for other people.&#xD;&#xA;&#xD;&#xA;There are some key books to get as well. A good edition of _Larousse Gastronimique_ (in French if you read it or a good English translation). Saint Julia's _Mastering the Art of French Cooking_. The _French Laundry Cookbook_. Harold McGee's _On Food &amp; Cooking: The Science &amp; Lore of the Kitchen_.&#xD;&#xA;&#xD;&#xA;And then if you want to get really crazy and spend monstrous amounts of money, get the _Fat Duck_ cookbook, and the elBulli series of books (which will set you back only slightly more money than I make in a month. They are _frighteningly_ expensive, which is why I do not yet own them).&#xD;&#xA;&#xD;&#xA;Watch some, very selective, shows on the Food Network: Ina Garten (Barefoot Contessa), old reruns of Nigella Lawson (not her latest couple of series, which are only barely a step above boil-in-the-bag), old Mario Batali. Laura Calder, if you get her show in the USA, is (despite her protestations) a professionally-trained cook who is obsessed with French food and technique. The F-Word is also surprisingly good for actual recipes presented with not much fuss.&#xD;&#xA;&#xD;&#xA;Watch, on YouTube: Saint Julia, Jacques Pepin.&#xD;&#xA;&#xD;&#xA;Practice, practice, practice, practice. Want to get good and fast at chopping onions, carrots, whatnot? Buy a case of onions, process them all at once. (Helpful hint: chill them first; less crying). Make a gigantic pot of _soupe a l'oignon les Halles_, freeze whatever you can't use immediately. Do the same with carrots, with cucumbers, with bell peppers. (Well, don't make the same soup obviously).&#xD;&#xA;&#xD;&#xA;Get good equipment. Good knives--you don't need to go and buy a set of Globals, obviously, but get good knives. Discard gadgetry from your kitchen--I'm not saying get rid of your potato masher; it's a great tool. But ditch the egg separator--your hands are the best egg separator there is.&#xD;&#xA;&#xD;&#xA;Shop well. Find local suppliers wherever you can. When you're buying fruit and vegetables, get up close and personal: touch them, smell them, taste them if it's an option before buying (in my experience, farmer's markets will be really good about letting you slice something open once they get to know you). Then in the kitchen, let the ingredients speak to you.&#xD;&#xA;&#xD;&#xA;All of these things will help you become a much, much better cook. But as mentioned by Dinah, the only way to get to a professional level is to cook with, for and be cooked for by cooks who are better than you are." />
  <row Id="15419" PostHistoryTypeId="2" PostId="7508" RevisionGUID="b8fccc3a-39fb-4d7b-8ed7-7e03c9159792" CreationDate="2010-09-21T21:50:21.877" UserDisplayName="daniel" Text="Adding another answer because Michael accepted that one, and I don't want it to look like he accepted what I'm going to write now.&#xD;&#xA;&#xD;&#xA;Another way to make perfectly spherical candies is to go the molecular route. You can melt chocolate and thicken it with xanthan gum to mimic a set chocolate. Then add alginate, drop dollops of the chocolate into a calcium chloride bath. Before they set, push your candy centre into the ball of chocolate. I haven't tried this, but the theory is sound." />
  <row Id="15420" PostHistoryTypeId="5" PostId="7503" RevisionGUID="b2663e39-679f-4695-bbb1-a5555f395dd5" CreationDate="2010-09-22T00:00:36.967" UserId="2239" Comment="added 97 characters in body" Text="Gelatin is not vegetarian as it is made from dead animals... any vegetarian, from octo-lacto in the liberal end to the fruitarian on the extreme end should have an aversion. A person who eats fish and/or poultry is by no means a vegetarian, just a selective carnivore/omnivore.&#xD;&#xA;&#xD;&#xA;If you need a similar product fruit pectin is a good alternative." />
  <row Id="15421" PostHistoryTypeId="5" PostId="7503" RevisionGUID="9cd3e497-a71f-44a3-a52c-b245a035de76" CreationDate="2010-09-22T00:07:21.463" UserId="2239" Comment="deleted 1 characters in body; deleted 10 characters in body" Text="Gelatin is not vegetarian as it is made from dead animals... any vegetarian, from ovo-lacto in the liberal end to the fruitarian on the extreme end should have an aversion. A person who eats fish and/or poultry is by no means a vegetarian, just a selective omnivore.&#xD;&#xA;&#xD;&#xA;If you need a similar product fruit pectin is a good alternative." />
  <row Id="15422" PostHistoryTypeId="2" PostId="7509" RevisionGUID="4603f8c4-25b6-4968-b7d2-6377161fde48" CreationDate="2010-09-22T00:17:27.387" UserId="2239" Text="If you can't keep your fingers out of your mouth, you must wear gloves. Yeah, it sucks, and it does inhibit sensation, and is a general PITA. Eventually, you should learn to keep your fingers away from your mouth, and THEN you will be able to work glove-less." />
  <row Id="15423" PostHistoryTypeId="5" PostId="7497" RevisionGUID="d5d26639-dffa-410f-8a12-041eb81f49e4" CreationDate="2010-09-22T01:43:40.007" UserId="1887" Comment="rewording" Text="A product labeled kosher dairy will not automatically be okay for vegetarians. Kosher gelatin simply has been processed enough that the source is no longer identifiable -- it doesn't mean that it's not from a meat source to start with. Be careful to find out the rules for the particular kosher certification agency before relying on that. &#xD;&#xA;&#xD;&#xA;Incidentally, unless the kosher certification specifically says that it's meat or dairy, the product is most likely pareve (the other category -- contains neither meat nor dairy, so can be eaten with either). &#xD;&#xA;&#xD;&#xA;In addition, according to Ashkenazi (Eastern European Jewish) tradition, fish is not considered to be meat, but pareve. So if you avoid meat, kosher gelatin may still contain fis" />
  <row Id="15428" PostHistoryTypeId="2" PostId="7511" RevisionGUID="26060039-03ca-4975-9029-19c28feebe40" CreationDate="2010-09-22T02:42:28.757" UserId="1601" Text="If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness. &#xD;&#xA;&#xD;&#xA;Does anyone know why this works? Is there anything other than cinnamon I can do this with? " />
  <row Id="15429" PostHistoryTypeId="1" PostId="7511" RevisionGUID="26060039-03ca-4975-9029-19c28feebe40" CreationDate="2010-09-22T02:42:28.757" UserId="1601" Text="Refreshing ground coffee with cinnamon" />
  <row Id="15430" PostHistoryTypeId="3" PostId="7511" RevisionGUID="26060039-03ca-4975-9029-19c28feebe40" CreationDate="2010-09-22T02:42:28.757" UserId="1601" Text="&lt;coffee&gt;&lt;cinnamon&gt;" />
  <row Id="15431" PostHistoryTypeId="2" PostId="7512" RevisionGUID="952a2313-2fd2-4e88-b7fc-e246753e1801" CreationDate="2010-09-22T03:14:13.057" UserDisplayName="daniel" Text="Salt works just as well, as does a pinch of dried mustard. I have absolutely no idea why." />
  <row Id="15432" PostHistoryTypeId="2" PostId="7513" RevisionGUID="e04a2b3f-a1ab-4c44-a638-4e2e366b7828" CreationDate="2010-09-22T03:24:50.603" UserId="1601" Text="I've read that [one should hand-wash knives](http://cooking.stackexchange.com/questions/1804/why-not-put-knives-in-the-dishwasher), and I mosty buy that. I've also seen advice that one should dry them immediately and put them away. &#xD;&#xA;&#xD;&#xA;Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry? " />
  <row Id="15433" PostHistoryTypeId="1" PostId="7513" RevisionGUID="e04a2b3f-a1ab-4c44-a638-4e2e366b7828" CreationDate="2010-09-22T03:24:50.603" UserId="1601" Text="Why not air-dry knives?" />
  <row Id="15434" PostHistoryTypeId="3" PostId="7513" RevisionGUID="e04a2b3f-a1ab-4c44-a638-4e2e366b7828" CreationDate="2010-09-22T03:24:50.603" UserId="1601" Text="&lt;knives&gt;" />
  <row Id="15435" PostHistoryTypeId="2" PostId="7514" RevisionGUID="d7f0afd9-53d6-4669-8db7-36bd9793d151" CreationDate="2010-09-22T03:27:35.640" UserId="1601" Text="Yes, they can wear a bit in a vertical block, but only if you store them point-side down. When I had a vertical block, I stored them points-up. Assuming there's a little extra room in the slots, the tip should touch nothing when you remove the knives. " />
  <row Id="15436" PostHistoryTypeId="2" PostId="7515" RevisionGUID="6c7565c5-ec6a-4c3d-9cd8-75217c31f254" CreationDate="2010-09-22T03:29:59.867" UserId="60" Text="It's to prevent rust. Rust requires oxygen and water to form. The longer you leave your knives wet or damp the more likely you are to develop rust." />
  <row Id="15437" PostHistoryTypeId="2" PostId="7516" RevisionGUID="46bb459f-719a-45fd-8afe-a34f8f774ae0" CreationDate="2010-09-22T03:30:09.270" UserDisplayName="daniel" Text="Water stains, rusting (depending on the sort of knife you have)." />
  <row Id="15438" PostHistoryTypeId="5" PostId="7513" RevisionGUID="f912d39e-e76f-4d07-9a5e-734b824c6dd2" CreationDate="2010-09-22T04:29:29.533" UserId="1887" Comment="corrected spelling" Text="I've read that [one should hand-wash knives](http://cooking.stackexchange.com/questions/1804/why-not-put-knives-in-the-dishwasher), and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. &#xD;&#xA;&#xD;&#xA;Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry? " />
  <row Id="15439" PostHistoryTypeId="5" PostId="7513" RevisionGUID="4f91086a-1909-4e53-a028-49972f35c24d" CreationDate="2010-09-22T04:37:37.367" UserId="1601" Comment="added 147 characters in body" Text="I've read that [one should hand-wash knives](http://cooking.stackexchange.com/questions/1804/why-not-put-knives-in-the-dishwasher), and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. &#xD;&#xA;&#xD;&#xA;Why shouldn't knives air-dry? Aside from the unsightly water stains, is there any downside to letting knives air-dry? &#xD;&#xA;&#xD;&#xA;Edit: We have Henckel full-tang knives. Rust is a real concern -- we had them sharpened, and the shop did a lousy job -- the edges are ragged. " />
  <row Id="15440" PostHistoryTypeId="2" PostId="7517" RevisionGUID="66cfdf93-d028-498a-b7de-0e92bb3ff3f5" CreationDate="2010-09-22T06:15:22.920" UserId="1393" Text="I would say that the cinnamon restores some of those floral top-notes that have likely evaporated from older ground coffee, and hides some of the mustier, oxidized flavors." />
  <row Id="15441" PostHistoryTypeId="2" PostId="7518" RevisionGUID="0b56a7b5-0f84-4f7b-af34-ff17370edbd0" CreationDate="2010-09-22T06:16:47.067" UserId="1393" Text="Another concern, if you knives have wooden handles, is warping." />
  <row Id="15442" PostHistoryTypeId="5" PostId="7505" RevisionGUID="981eed54-a88e-4f48-b242-19450f5f117d" CreationDate="2010-09-22T07:48:59.317" UserDisplayName="daniel" Comment="clarifying, adding recipe" Text="Well, you could always take a bite out of Adria's apple and just make foams directly from whatever liquid you wish to use (which may or may not be egg white; I'd advise against it. Why dilute your flavour?). Then add methylcellulose to provide you with the matrix you need for stability, and a standard ISI whipped cream dispenser will foam your product.&#xD;&#xA;&#xD;&#xA;So for example, you could make a beetroot juice (250g) boiled with 50g sugar and 50g water, then cooled. Add methylcellulose 8g (2.2% by weight, using Methocel F50). Blend well. The recipe I have (for a carrot foam) calls for it to then be whipped in a stand mixer to stiff peaks, spread on a sheet and dehydrated for 5 hours. I imagine you could extrude from a standard ISI instead, probably charged twice with NO2.&#xD;&#xA;&#xD;&#xA;Oh, as an added bonus, this would allow you to make completely vegan 'meringue' as well. Use a different liquid, add a touch of vanilla." />
  <row Id="15443" PostHistoryTypeId="2" PostId="7519" RevisionGUID="76f51806-3239-4a2d-aea3-7b5e12760de6" CreationDate="2010-09-22T11:10:36.797" UserId="839" Text="Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa, etc.), I'm wondering if I can freeze them without peeling them. Does freezing/canning do something to the texture of the tomato that makes the peel a problem? " />
  <row Id="15444" PostHistoryTypeId="1" PostId="7519" RevisionGUID="76f51806-3239-4a2d-aea3-7b5e12760de6" CreationDate="2010-09-22T11:10:36.797" UserId="839" Text="Why peel tomatoes?" />
  <row Id="15445" PostHistoryTypeId="3" PostId="7519" RevisionGUID="76f51806-3239-4a2d-aea3-7b5e12760de6" CreationDate="2010-09-22T11:10:36.797" UserId="839" Text="&lt;freezing&gt;&lt;food-preservation&gt;&lt;tomatoes&gt;&lt;canning&gt;&lt;peeling&gt;" />
  <row Id="15446" PostHistoryTypeId="2" PostId="7520" RevisionGUID="dfd6a3f2-12d1-4a8c-91cb-4e403647eee6" CreationDate="2010-09-22T12:59:49.857" UserId="210" Text="Is there some guide I can use for cooking soft boiled ostrich eggs?" />
  <row Id="15447" PostHistoryTypeId="1" PostId="7520" RevisionGUID="dfd6a3f2-12d1-4a8c-91cb-4e403647eee6" CreationDate="2010-09-22T12:59:49.857" UserId="210" Text="How can I boil an ostrich egg to ensure it is soft boiled?" />
  <row Id="15448" PostHistoryTypeId="3" PostId="7520" RevisionGUID="dfd6a3f2-12d1-4a8c-91cb-4e403647eee6" CreationDate="2010-09-22T12:59:49.857" UserId="210" Text="&lt;eggs&gt;" />
  <row Id="15449" PostHistoryTypeId="2" PostId="7521" RevisionGUID="7e697d31-df77-4eaf-a739-5fa8c6f5684a" CreationDate="2010-09-22T13:18:46.900" UserId="1816" Text="When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato.  Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is difference.&#xD;&#xA;&#xD;&#xA;When freezing you can freeze whole and the skin should come off easily when thawed.&#xD;&#xA;&#xD;&#xA;One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing. " />
  <row Id="15450" PostHistoryTypeId="2" PostId="7522" RevisionGUID="3c2fd23f-1df5-4ca4-ac1e-dc539f9337aa" CreationDate="2010-09-22T13:32:34.743" UserId="1148" Text="Good question.  It's probably not possible to dump it in boiling water for X minutes and end up with a boiled egg.  It's just too big, I would suspect that you would end up with a yolk that is hard on the outside, and cold in the middle.&#xD;&#xA;&#xD;&#xA;Check out: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;&#xD;&#xA;Which deals with Sous-Vide techniques for hen's eggs.  It appears that the perfect temperature is in the 144 - 145 F range.  &#xD;&#xA;&#xD;&#xA;I'd try a sous-vide at 145, for several hours.  You're going to have to experiment a bit." />
  <row Id="15451" PostHistoryTypeId="5" PostId="7521" RevisionGUID="5507952c-d32b-42ca-8467-18eb784221d4" CreationDate="2010-09-22T14:22:53.560" UserId="1816" Comment="grammar edit" Text="When tomatoes are cooked (which I assume you plan on doing for canning or after freezing) the skins become tough and usually detach from the tomato.  Since you usually don't mind this, you shouldn't mind it with canned tomatoes either, but many people do - even when pureed the texture is different.&#xD;&#xA;&#xD;&#xA;When freezing you can freeze whole and the skin should come off easily when thawed.&#xD;&#xA;&#xD;&#xA;One way to get around the texture issue would be to puree the tomatoes and then force them through a food mill, which will help to remove tough bits - do this either before canning or after freezing. " />
  <row Id="15452" PostHistoryTypeId="2" PostId="7523" RevisionGUID="016fab2c-e9f3-40a1-8846-c8b43840675e" CreationDate="2010-09-22T14:51:42.003" UserId="1484" Text="Currently there is a question about [magnetic stripes vs wood blocks][1], but I was wondering what the general concensus is regarding knife sheaths (like [this one][2]) They seem great if you only have a couple knives -- they don't require counter space and aren't at risk of causing accidental harm by falling off a wall. What are the pros and cons of using these instead?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1766/storing-knives-wood-block-or-magnetic-stripe&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/B000MDB4UA/ref=s9_wishx_gw_ir04?ie=UTF8&amp;coliid=I1HIFH8KIB6DRJ&amp;colid=3F96YSNUQOCV6&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=center-2&amp;pf_rd_r=04GGWYYPZJJBPGHZ6X4H&amp;pf_rd_t=101&amp;pf_rd_p=470938631&amp;pf_rd_i=507846" />
  <row Id="15453" PostHistoryTypeId="1" PostId="7523" RevisionGUID="016fab2c-e9f3-40a1-8846-c8b43840675e" CreationDate="2010-09-22T14:51:42.003" UserId="1484" Text="Storing knives in knife sheaths" />
  <row Id="15454" PostHistoryTypeId="3" PostId="7523" RevisionGUID="016fab2c-e9f3-40a1-8846-c8b43840675e" CreationDate="2010-09-22T14:51:42.003" UserId="1484" Text="&lt;storage-method&gt;&lt;knives&gt;" />
  <row Id="15455" PostHistoryTypeId="2" PostId="7524" RevisionGUID="1ddfde4a-f0f3-4731-bc47-afe01384c5a6" CreationDate="2010-09-22T14:56:03.133" UserId="2123" Text="I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garlic sauce/powder on your own?" />
  <row Id="15456" PostHistoryTypeId="1" PostId="7524" RevisionGUID="1ddfde4a-f0f3-4731-bc47-afe01384c5a6" CreationDate="2010-09-22T14:56:03.133" UserId="2123" Text="What Would Be The Best Way to Make Garlic Bread?" />
  <row Id="15457" PostHistoryTypeId="3" PostId="7524" RevisionGUID="1ddfde4a-f0f3-4731-bc47-afe01384c5a6" CreationDate="2010-09-22T14:56:03.133" UserId="2123" Text="&lt;bread&gt;&lt;recipe-problems&gt;&lt;recipe&gt;&lt;garlic&gt;&lt;recipe-modernization&gt;" />
  <row Id="15458" PostHistoryTypeId="5" PostId="7506" RevisionGUID="156b44c9-62bb-45c1-88ee-84b1f7f89740" CreationDate="2010-09-22T15:02:19.280" UserId="986" Comment="fixed grammar" Text="Alaskan King, or Chinook, salmon is generally wild, generally caught in the Pacific Northwest, often but not exclusively in Alaska. Scottish salmon is generally farm-raised Atlantic salmon, and as far as that goes is essentially identical to farm-raised salmon from Chile or Norway.&#xD;&#xA;&#xD;&#xA;Price: hobodave's comment is correct that the price will vary based on location, but in fact the king salmon will be more expensive almost everywhere. Generic farmed Scottish salmon is a commodity product that generally sells for about $1 more than other farmed salmon for no particularly good reason, but wild salmon can easily cost twice as much regardless. Short of actually being in the Pacific Northwest it's likely that the Scottish is substantially cheaper.&#xD;&#xA;&#xD;&#xA;Taste: the quality comparison is the big one here rather than species. King is usually treated much better (shipped quicker, wild diet) because it's not a commodity, but not necessarily. Scottish will vary depending on the farmer, but I think you have to prefer the King to any generically-farmed Scottish salmon.&#xD;&#xA;&#xD;&#xA;Cooking methods: no necessary difference. Smoked on a plank is a common method in the Pacific Northwest, but no real reason you couldn't do either in that way. Pick your favorite method." />
  <row Id="15459" PostHistoryTypeId="2" PostId="7525" RevisionGUID="12f428e5-cfb0-4b04-a51c-228cb0ae5da2" CreationDate="2010-09-22T15:05:22.407" UserId="60" Text="I use these and love them. They really do simplify storage since you can just use any drawer. If you ever needed to travel with your knives (I haven't) they are a great benefit there as well. It's also nice to have your knife in one of these if it's just sitting on your counter while you get everything in place. If you're clumsy and you knock this off the counter you'll only end up with a bruise instead of a trip to the hospital.&#xD;&#xA;&#xD;&#xA;The only cons I've found are rather insignificant. You have to occasionally clean them, and you have to go through that one extra step to get to your knife." />
  <row Id="15460" PostHistoryTypeId="4" PostId="7524" RevisionGUID="5df5bd87-9023-441a-9c27-b9c97ff4a27d" CreationDate="2010-09-22T15:08:55.670" UserId="60" Comment="removed subjectivity" Text="What are other techniques to make garlic bread?" />
  <row Id="15461" PostHistoryTypeId="6" PostId="7524" RevisionGUID="5df5bd87-9023-441a-9c27-b9c97ff4a27d" CreationDate="2010-09-22T15:08:55.670" UserId="60" Comment="removed subjectivity" Text="&lt;bread&gt;&lt;recipe-problems&gt;&lt;garlic&gt;" />
  <row Id="15462" PostHistoryTypeId="2" PostId="7526" RevisionGUID="9cc0b605-1978-4abb-a49e-0809970a2ac5" CreationDate="2010-09-22T15:09:43.823" UserId="1484" Text="You can use crushed garlic instead. Mince a clove or two of garlic and then crush it with either the flat of your knife or the back of a spoon.&#xD;&#xA;&#xD;&#xA;This is unrelated to replicating garlic powder, but topping the bread with mozzarella cheese and various Italian spices is also delicious :)" />
  <row Id="15463" PostHistoryTypeId="2" PostId="7527" RevisionGUID="7f157538-0da9-4be8-9fe9-03d19a7b039e" CreationDate="2010-09-22T15:10:28.093" UserId="1816" Text="You have a few other options than your specialty powder:&#xD;&#xA;&#xD;&#xA; 1. Look at the ingredients on your garlic bread powder.  They probably include at least garlic powder and salt.  You can make your own &quot;garlic bread powder&quot; by mixing these spices and then sprinkling them over your dish.  Garlic powder is going to be more versatile then a special purpose mix.  For example, garlic powder is a key component in many spice rubs for meat.&#xD;&#xA; 2. Instead of using powder, finely mince some garlic itself.  Heat oil until just warm and add minced garlic.  Let sit for a while to infuse.  Strain out garlic, pour over toasted bread.&#xD;&#xA; 3. Add a small amount of finely minced garlic to melted butter.  Spread over toasted bread.  Less garlic is definitely more here.&#xD;&#xA;&#xD;&#xA;You asked if you can make your own garlic powder.  The answer is yes.  Completely dehydrate some garlic (a dehydrator would be useful here) and crush it with a mortal and pestle or in a food processor. " />
  <row Id="15464" PostHistoryTypeId="5" PostId="3628" RevisionGUID="6dfe9d17-af0a-46e3-84fb-b75724570ab5" CreationDate="2010-09-22T15:11:07.600" UserId="1148" Comment="spelling" Text="If you by the cheap commercial stuff, there's no discernible difference. If you're buying high end, then you can tell the difference." />
  <row Id="15465" PostHistoryTypeId="2" PostId="7528" RevisionGUID="59d4c9c5-c44d-4741-b381-0d14dab76006" CreationDate="2010-09-22T15:12:13.510" UserId="60" Text="I find garlic powder to be kind of meh when making garlic bread. I suggest using fresh garlic that is finely minced that has been mixed with softened butter. You simply spread it on and enjoy.&#xD;&#xA;&#xD;&#xA;Here is a recipe demonstrating this technique (I have not used the recipe):&#xD;&#xA;&#xD;&#xA;http://simplyrecipes.com/recipes/garlic_bread/" />
  <row Id="15466" PostHistoryTypeId="2" PostId="7529" RevisionGUID="1d0c0088-2755-4a57-9254-99fa48c5931b" CreationDate="2010-09-22T15:25:48.213" UserId="2283" Text="I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for my purposes but I am generally cooking rissoto for six and it never held enough and I would end up with some of my grains still on the crunchy side. I tried a larger around pan and it would not heat evenly enough on a conventional range. In a moment of desperation I tried using a wok, that was not a good idea. In any case I find myself on the hunt for a good pan to use that will handle six servings and heat evenly, I know I could cook in batches but I am generally just trying to get dinner on the table. &#xD;&#xA;&#xD;&#xA;I am also aware that pans are subjective but with such a price range difference out there I don't have the money to experiment.&#xD;&#xA;" />
  <row Id="15467" PostHistoryTypeId="1" PostId="7529" RevisionGUID="1d0c0088-2755-4a57-9254-99fa48c5931b" CreationDate="2010-09-22T15:25:48.213" UserId="2283" Text="What to look for in a cooking pan for Rissoto?" />
  <row Id="15468" PostHistoryTypeId="3" PostId="7529" RevisionGUID="1d0c0088-2755-4a57-9254-99fa48c5931b" CreationDate="2010-09-22T15:25:48.213" UserId="2283" Text="&lt;cookware&gt;&lt;pan&gt;" />
  <row Id="15469" PostHistoryTypeId="2" PostId="7530" RevisionGUID="1708ed76-0832-4c9a-bdce-cedc7a9442b7" CreationDate="2010-09-22T15:33:51.423" UserId="218" Text="I usually just use &lt;a href=&quot;http://www.amazon.com/Cuisinart-Classic-Stainless-2-Quart-Multi-Purpose/dp/B000ND5CAM/ref=acc_glance_k_ai_-1_t_1&quot;&gt;a 5-6 quart stainless steel pot&lt;/a&gt;. Your cook time will go up (it pretty much has to when you're cooking in quantity), but it should fill the need. If your rice is still crunchy, keep adding liquid. Rissoto doesn't really have a definite cooking time. &#xD;&#xA;&#xD;&#xA;If you get something with lower sides and a wider bottom, you're going to end up with cool spots (as you discovered)." />
  <row Id="15470" PostHistoryTypeId="2" PostId="7531" RevisionGUID="dce1e90b-2044-4b8e-8951-4e49b8c6b450" CreationDate="2010-09-22T15:35:00.273" UserId="1675" Text="I have an enameled cast iron stockpot that works very well. Need to make sure to start it on low heat and give it time to warm up otherwise the pot will get too hot." />
  <row Id="15471" PostHistoryTypeId="6" PostId="7529" RevisionGUID="22458d03-6599-474f-9f5e-f02e40d49add" CreationDate="2010-09-22T15:35:34.483" UserId="218" Comment="edited tags" Text="&lt;cookware&gt;&lt;risotto&gt;&lt;pan&gt;" />
  <row Id="15472" PostHistoryTypeId="2" PostId="7532" RevisionGUID="fa442df0-44ae-49f3-b1af-b048e33d566a" CreationDate="2010-09-22T15:38:10.207" UserId="86" Text="For quick &amp; easy garlic bread, I'll toast the bread first, and then scrub a clove of garlic over it, finishing with butter or oil. &#xD;&#xA;&#xD;&#xA;Very little prep or cleanup, and a bright, intense flavor... Be careful not to rub off *too* much garlic on each slice (unless of course you're very fond of garlic)." />
  <row Id="15473" PostHistoryTypeId="2" PostId="7533" RevisionGUID="97e9f75c-a881-4e9f-b9e3-03e8b5a91abe" CreationDate="2010-09-22T15:52:12.930" UserId="2391" Text="Raw garlic can be over powering and have a odd after taste and although I have just minced garlic and butter together for garlic bread I've found the garlic doesn't cook.&#xD;&#xA;&#xD;&#xA;Instead if you have time I'd recommend roasting the garlic first and add the cooked content to the butter, or gently frying the garlic.&#xD;&#xA;&#xD;&#xA;Finely chopped parsley is good to add at the end too!" />
  <row Id="15474" PostHistoryTypeId="2" PostId="7534" RevisionGUID="d4aabed5-901c-44a5-bba8-861c840b4674" CreationDate="2010-09-22T16:40:10.400" UserId="1236" Text="This is probably relatively unconventional and a completely different technique than you described altogether, but it answers the question in the title :)&#xD;&#xA;&#xD;&#xA;When I'm making a stovetop dinner and don't feel like heating the oven/toaster oven/grill/broiler, I'll often melt some butter into a pan, throw some (fresh) garlic and spices in, give it a minute, throw the bread in, and crisp the bread up right in the pan in the butter.  Quick and easy!" />
  <row Id="15475" PostHistoryTypeId="2" PostId="7535" RevisionGUID="139c527c-ef89-42f4-a5ba-cbca245d7374" CreationDate="2010-09-22T16:49:31.680" UserId="60" Text="I suggest getting a quality stainless clad saute pan or saucier. For years I made risotto in the [All-Clad 3 qt. saute pan](http://amzn.to/aSVmDi) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saute pan][1]&#xD;&#xA;&#xD;&#xA;Unless you're serving _huge_ portions this is plenty of room for 6 servings of risotto. There are larger options available though, including a mammoth 14&quot; 6 quart one. &#xD;&#xA;&#xD;&#xA;&lt;sub&gt;*I'm actually going to have to measure mine when I get home -- I may have this big one; it was a gift.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;This pan easily does 90% of the work in my kitchen, so at any price it carries its weight in the kitchen.&#xD;&#xA;&#xD;&#xA;That said, this past Christmas I got the [All-Clad 3 qt. copper-core saucier](http://amzn.to/aGKSPA) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saucier][2]&#xD;&#xA;&#xD;&#xA;It's a very close matchup, but this pan is _perfect_ for making risotto. The higher sides are a definite benefit, but you don't sacrifice much in flat surface area. The copper core is amazingly responsive, noticeably more so than aluminum. It's obviously rather expensive, so if you're uncomfortable spending that much on a pan I'd suggest getting one of their regular 3 qt sauciers -- you'll spend at least half as much.&#xD;&#xA;&#xD;&#xA;If I only had one pan in my kitchen though, I think I'd still go back to the saute pan above. Its versatility is just unmatched.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/XJYwh.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/hbt73.jpg" />
  <row Id="15476" PostHistoryTypeId="5" PostId="7528" RevisionGUID="5b71a301-8a63-48fd-886c-bd6d971aea85" CreationDate="2010-09-22T17:01:04.147" UserId="60" Comment="that seemed like I was suggesting eating it completely raw" Text="I find garlic powder to be kind of meh when making garlic bread. I suggest using fresh garlic that is finely minced that has been mixed with softened butter. You simply spread it on, cook, and enjoy.&#xD;&#xA;&#xD;&#xA;Here is a recipe demonstrating this technique (I have not used the recipe):&#xD;&#xA;&#xD;&#xA;http://simplyrecipes.com/recipes/garlic_bread/" />
  <row Id="15477" PostHistoryTypeId="5" PostId="7529" RevisionGUID="2b26d181-72cc-4230-92f7-59ec6cba57a3" CreationDate="2010-09-22T17:03:55.670" UserId="60" Comment="edited body; edited title" Text="I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find an image for to show you. It worked for my purposes but I am generally cooking risotto for six and it never held enough and I would end up with some of my grains still on the crunchy side. I tried a larger around pan and it would not heat evenly enough on a conventional range. In a moment of desperation I tried using a wok, that was not a good idea. In any case I find myself on the hunt for a good pan to use that will handle six servings and heat evenly, I know I could cook in batches but I am generally just trying to get dinner on the table. &#xD;&#xA;&#xD;&#xA;I am also aware that pans are subjective but with such a price range difference out there I don't have the money to experiment.&#xD;&#xA;" />
  <row Id="15478" PostHistoryTypeId="4" PostId="7529" RevisionGUID="2b26d181-72cc-4230-92f7-59ec6cba57a3" CreationDate="2010-09-22T17:03:55.670" UserId="60" Comment="edited body; edited title" Text="What should I look for in a cooking pan for Risotto?" />
  <row Id="15479" PostHistoryTypeId="5" PostId="7535" RevisionGUID="b856a93e-21d3-48e4-9d5a-70c434c112ad" CreationDate="2010-09-22T17:08:01.343" UserId="60" Comment="added 365 characters in body" Text="I suggest getting a quality stainless clad saute pan or saucier. For years I made risotto in the [All-Clad 3 qt. saute pan](http://amzn.to/aSVmDi) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saute pan][1]&#xD;&#xA;&#xD;&#xA;Unless you're serving _huge_ portions this is plenty of room for 6 servings of risotto. There are larger options available though, including a mammoth 14&quot; 6 quart one. &#xD;&#xA;&#xD;&#xA;&lt;sub&gt;*I'm actually going to have to measure mine when I get home -- I may have this big one; it was a gift.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;This pan easily does 90% of the work in my kitchen, so at any price it carries its weight in the kitchen.&#xD;&#xA;&#xD;&#xA;That said, this past Christmas I got the [All-Clad 3 qt. copper-core saucier](http://amzn.to/aGKSPA) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saucier][2]&#xD;&#xA;&#xD;&#xA;It's a very close matchup, but this pan is _perfect_ for making risotto. The higher sides are a definite benefit, but you don't sacrifice much in flat surface area. The copper core is amazingly responsive, noticeably more so than aluminum. It's obviously rather expensive, so if you're uncomfortable spending that much on a pan I'd suggest getting one of their regular 3 qt sauciers -- you'll spend at least half as much.&#xD;&#xA;&#xD;&#xA;If I only had one pan in my kitchen though, I think I'd still go back to the saute pan above. Its versatility is just unmatched.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;Regarding your concerns that a wider pan won't heat as evenly, this is generally true for a cheaper pan. However, All-Clad pans use magic to bond a layer of aluminum (or copper) between a layer of magnetic stainless (exterior) and 18/10 stainless (interior). The end result is a very even heat which you can actually confirm with an infrared thermometer.&#xD;&#xA;  [1]: http://i.stack.imgur.com/XJYwh.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/hbt73.jpg" />
  <row Id="15480" PostHistoryTypeId="2" PostId="7536" RevisionGUID="2c753fff-b807-48e5-9c5e-731e70547107" CreationDate="2010-09-22T17:21:27.150" UserId="641" Text="The important part of a good pan is the bottom. It has to be thick, so it heats evenly and doesn't deform easily. The material is less important, but going from good to excellent (cheaper to more expensive) you should look at:&#xD;&#xA;&#xD;&#xA;* Seasoned cast iron.&#xD;&#xA;* Aluminum sandwiched between layers of stainless steel.&#xD;&#xA;* Heavy copper top-coated with stainless steel.&#xD;&#xA;&#xD;&#xA;Look at what the [Curious Cook][1] has to say.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2008/10/08/dining/08curi.html" />
  <row Id="15481" PostHistoryTypeId="2" PostId="7537" RevisionGUID="2b895eeb-a764-4650-ad17-8e97ab040e59" CreationDate="2010-09-22T18:25:08.397" UserId="1887" Text="This would be a good application for a compound butter. Start by roasting a head of garlic. Mix the garlic mush with softened butter (and any other spices you want, such as salt and finely chopped parsley) and re-chill. Use as a finishing butter as well as for the bread. " />
  <row Id="15482" PostHistoryTypeId="2" PostId="7538" RevisionGUID="5b39bfba-7406-4789-846c-89c28f632bbc" CreationDate="2010-09-22T20:54:03.887" UserId="1670" Text="For a long time I just made a sheath for each of my knives from folder cardboard. Worked fine. That is not as secure as the ones you shown, but still allows you to keep the knives in any drawer without dinging them up or presenting a major cut hazard.&#xD;&#xA;&#xD;&#xA;But...I like the immediacy of a block or a magnetic mount (used both and don't have a big preference)." />
  <row Id="15486" PostHistoryTypeId="5" PostId="740" RevisionGUID="43b70c65-bdbe-4b42-95db-95817f70ca0e" CreationDate="2010-09-22T22:19:55.900" UserId="211" Comment="added 155 characters in body" Text="There is no real definition of 'sushi grade' fish.  It's purely a marketing term to imply a higher quality piece of fish.&#xD;&#xA;&#xD;&#xA;There are [some actions that should be done for tuna][1] (really for all fish, but especially for tuna) when they are caught, such as bleeding them immediately, destroying the neural canal, reducing the temperature of the fish immediately, etc. &#xD;&#xA;&#xD;&#xA;Here's a blog post on the [seven different ways to kill/fillet fish][2] and how those ways affect the taste of the meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://docs.google.com/viewer?a=v&amp;q=cache:gCII6vRZO9gJ:www.spc.int/coastfish/fishing/sashimi_e/sashimi.pdf+tuna+destroy+neural&amp;hl=en&amp;gl=us&amp;pid=bl&amp;srcid=ADGEESizs0m60FQ5uJJxzhFmBsjKuNy1Z2VvhQY1vTqnz8ZVurkFMptqRoHdz_W-ide-28u307-RI7x177aN-nEZH6u6v2BN6elM_IVikTzSRbHu30X-yNhcUEozj2CZ2BvdF_Rfbzqp&amp;sig=AHIEtbRtp-6ErOuTPOvl0cxsInKv281tIA&#xD;&#xA;  [2]: http://bit.ly/killfish" />
  <row Id="15489" PostHistoryTypeId="5" PostId="7538" RevisionGUID="cfb9a2c8-e377-4476-b0f5-b575061be9b1" CreationDate="2010-09-23T03:10:07.447" UserId="1670" Comment="edited body" Text="For a long time I just made a sheath for each of my knives from folded cardboard. Worked fine. That is not as secure as the ones you shown, but still allows you to keep the knives in any drawer without dinging them up or presenting a major cut hazard.&#xD;&#xA;&#xD;&#xA;But...I like the immediacy of a block or a magnetic mount (used both and don't have a big preference)." />
  <row Id="15490" PostHistoryTypeId="2" PostId="7541" RevisionGUID="27b5a034-0b30-47e6-aee9-c490014e7bc3" CreationDate="2010-09-23T03:15:54.357" UserId="67" Text="I've used that style of case for years (mine are LamsonSharp ... which look the exact same, so I don't know if Victorinox bought them) ...  but either for travel, or for storing the knives I don't use much (long slicers, which I keep in a drawer).&#xD;&#xA;&#xD;&#xA;If the issue is lack of counter space, and keeping knives in a drawer, I'd throw out yet another alternative -- a [drawer knife tray][1].  They also make [under-counter knife blocks][2], but they always seem to store the knives horizontally.&#xD;&#xA;&#xD;&#xA;My mom and aunt (a caterer) just store the knives in cardboard sheaths in a drawer, so you really don't need to go to too much trouble ... I just don't like the sheaths for every-day knives, personally.  The paper ones are better as I can get to 'em one-handed.  The paring knife size one like what you linked to I can pop with my thumb while holding the handle, but the larger ones I need two hands for.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Henckels-35160-00013-Slot--Drawer-Knife-Tray/dp/B0000632SX/&#xD;&#xA;  [2]: http://www.amazon.com/Wusthof-8001-Under-Cabinet-Swinger-Knife-Storage/dp/B0000631ZH/" />
  <row Id="15491" PostHistoryTypeId="2" PostId="7542" RevisionGUID="611082b4-31a9-4c25-808f-d7f8589c85dd" CreationDate="2010-09-23T03:26:22.617" UserId="2565" Text="I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it defrost for a whole day in the fridge.&#xD;&#xA;&#xD;&#xA;It is possible?" />
  <row Id="15492" PostHistoryTypeId="1" PostId="7542" RevisionGUID="611082b4-31a9-4c25-808f-d7f8589c85dd" CreationDate="2010-09-23T03:26:22.617" UserId="2565" Text="Can I put frozen meat in a slow cooker?" />
  <row Id="15493" PostHistoryTypeId="3" PostId="7542" RevisionGUID="611082b4-31a9-4c25-808f-d7f8589c85dd" CreationDate="2010-09-23T03:26:22.617" UserId="2565" Text="&lt;slow-cooking&gt;" />
  <row Id="15494" PostHistoryTypeId="2" PostId="7543" RevisionGUID="e14e3f7f-061c-4770-84d8-0369b9f7c3f7" CreationDate="2010-09-23T03:30:53.010" UserId="60" Text="Per the [USDA guidelines](http://www.fsis.usda.gov/factsheets/chicken_food_safety_focus/index.asp), frozen chicken should not be cooked in a slow-cooker or a microwave. It can only safely be cooked in the oven or on the stovetop.&#xD;&#xA;&#xD;&#xA;A similar warning is given for [beef](http://www.fsis.usda.gov/factsheets/Beef_from_Farm_to_Table/index.asp) as well." />
  <row Id="15495" PostHistoryTypeId="2" PostId="7544" RevisionGUID="eef79dd8-fbe0-4b2b-90fe-fc890466c81c" CreationDate="2010-09-23T03:36:46.130" UserId="67" Text="A few different techniques that I use, depending on what I have on hand, how many I'm cooking for, and what sort of time constraints I'm dealing with.&#xD;&#xA;&#xD;&#xA;1. Slice bread, grill under the broiler 'til toasted, then rub with a whole garlic clove.&#xD;&#xA;&#xD;&#xA;2. Slice bread, grill the bread under the broiler 'til toasted, then spread with roasted garlic.&#xD;&#xA;&#xD;&#xA;3. Slice bread, grill the bread under the broiler 'til toasted, then drizzle with olive oil (okay, I use a pump sprayer), and lightly sprinkle with garlic powder.  (I've done this one I've done with sandwich bread, too ... you typically need a firmer bread for the first two, though)&#xD;&#xA;&#xD;&#xA;4. split the loaf, spread with pesto (may need to thin first with extra olive oil), close back up, wrap in foil, and bake." />
  <row Id="15496" PostHistoryTypeId="2" PostId="7545" RevisionGUID="125690b1-3fe2-4c91-accc-1fa24628c328" CreationDate="2010-09-23T03:51:02.007" UserId="9" Text="I like eating sushi and think it would be a fun experiment to attempt making sushi at home.  I've seen rolls put together in a restaurant a couple times - looks so simple!  I've heard it is difficult though.&#xD;&#xA;&#xD;&#xA;I'm wondering if there any special utensils that I would need to make sushi rolls aside from basics found in most kitchens?  Is it the kind of thing that I should look for a kit?  I'm also curious if there is anything recommended for beginning - certain ingredients to use (perhaps on the cheaper side to get started), etc.  Maybe some *gotchas* to avoid.  I've been looking for a guide, potentially with detailed pictures to get started with, but nothing has hit the spot yet." />
  <row Id="15497" PostHistoryTypeId="1" PostId="7545" RevisionGUID="125690b1-3fe2-4c91-accc-1fa24628c328" CreationDate="2010-09-23T03:51:02.007" UserId="9" Text="What to consider when learning to make sushi at home?" />
  <row Id="15498" PostHistoryTypeId="3" PostId="7545" RevisionGUID="125690b1-3fe2-4c91-accc-1fa24628c328" CreationDate="2010-09-23T03:51:02.007" UserId="9" Text="&lt;preparation&gt;&lt;sushi&gt;" />
  <row Id="15499" PostHistoryTypeId="2" PostId="7546" RevisionGUID="7ac1defc-13f9-45a8-a95c-55e6af3ea54b" CreationDate="2010-09-23T04:07:09.420" UserDisplayName="kocakafa" Text="Whenever i tried to roast eggplants on the oven, it takes more time to clean than to cook. Any suggestions?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="15500" PostHistoryTypeId="1" PostId="7546" RevisionGUID="7ac1defc-13f9-45a8-a95c-55e6af3ea54b" CreationDate="2010-09-23T04:07:09.420" UserDisplayName="kocakafa" Text="What is the 'cleanest' way to roast eggplants indoor?" />
  <row Id="15501" PostHistoryTypeId="3" PostId="7546" RevisionGUID="7ac1defc-13f9-45a8-a95c-55e6af3ea54b" CreationDate="2010-09-23T04:07:09.420" UserDisplayName="kocakafa" Text="&lt;cooking-techniques&gt;&lt;roasting&gt;&lt;eggplant&gt;" />
  <row Id="15502" PostHistoryTypeId="2" PostId="7547" RevisionGUID="10f0ca2d-2cb9-4103-a676-f73389b58e9c" CreationDate="2010-09-23T04:24:15.900" UserDisplayName="daniel" Text="What is taking so long to clean, your sheet pan? Put a sheet of parchment paper underneath the eggplant." />
  <row Id="15503" PostHistoryTypeId="2" PostId="7548" RevisionGUID="76755f92-14de-4fe1-849b-a76547b8cc2d" CreationDate="2010-09-23T04:25:41.810" UserDisplayName="daniel" Text="Yes. If you want to make _maki_ (rolls), you will need a sushi mat--thin pieces of bamboo bound with string.&#xD;&#xA;&#xD;&#xA;You will need a rice cooker or a lot of patience for making the sushi rice properly.&#xD;&#xA;&#xD;&#xA;You will need _razorblades_ for knives. Seriously, Japanese chefs keep their knives even sharper than I do, and I can actually shave hair off my arm with mine." />
  <row Id="15504" PostHistoryTypeId="2" PostId="7549" RevisionGUID="51cbe55a-4cdd-4ecc-96a9-b21c1edb7ad9" CreationDate="2010-09-23T04:34:48.687" UserId="60" Text="There are a couple tools you should have that are out of the ordinary in a typical American kitchen:&#xD;&#xA;&#xD;&#xA;* [Sushi rolling mat][1] - It's really the only way to make maki (rolls). Pro tip: when you use it, put it inside of a large zip-loc bag. This helps prevent the rice sticking to the mat.&#xD;&#xA;&#xD;&#xA;* [Wooden sushi bowl][2] - This is essential in helping the rice turn out properly. The one I linked includes a free mat. I don't own this particular brand; I bought mine from an asian grocery store near me for like $30, it came with a paddle. If you don't want to commit to this large uni-tasker then I recommend using an equally large shallow-ish _plastic_ bowl/dish. The sushi chef that taught me said plastic was OK, but to avoid glass or metal.&#xD;&#xA;&#xD;&#xA;The single most important thing is a _very sharp knife_. It makes cutting the maki SO much easier. I can't stress this enough. A chef's knife is just fine, but it should be well cared for and very sharp.&#xD;&#xA;&#xD;&#xA;For beginners [nigiri-zushi][3] is by far the easiest to make. You simply shape a small amount of rice in the palm of your hand and slap a piece of fish or other seafood on top of it. Cutting the fish for nigiri is an artform and cannot be adequately conveyed here, but if you just hack out a thin piece of the right size it will taste fine. Tuna and salmon are relatively cheap cuts to use for this.&#xD;&#xA;&#xD;&#xA;For maki I suggest starting with spicy tuna rolls and California rolls. All you need for a California roll is: avocado, cucumber, and imitation crab meat. For spicy tuna mix you need: tuna, [kewpie mayo][4], and [shichimi togaroshi][5] (or [nanami togaroshi][6]). &#xD;&#xA;&#xD;&#xA;You may also want some [tobiko][7] and/or [masago][8] roe for the outside of your rolls.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://amzn.to/c7h0nM&#xD;&#xA;[2]: http://amzn.to/9dplQ5&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Sushi#Nigirizushi&#xD;&#xA;[4]: http://amzn.to/9IjZA1&#xD;&#xA;[5]: http://amzn.to/cU2dg1&#xD;&#xA;[6]: http://amzn.to/ckdcpY&#xD;&#xA;[7]: http://en.wikipedia.org/wiki/Tobiko&#xD;&#xA;[8]: http://en.wikipedia.org/wiki/Capelin" />
  <row Id="15505" PostHistoryTypeId="5" PostId="7549" RevisionGUID="b48eeacc-2d77-42c0-b566-3197f59ecebe" CreationDate="2010-09-23T04:40:27.107" UserId="60" Comment="added 266 characters in body" Text="There are a few tools you should have that are out of the ordinary in a typical American kitchen:&#xD;&#xA;&#xD;&#xA;* [Sushi rolling mat][1] - It's really the only way to make maki (rolls). Pro tip: when you use it, put it inside of a large zip-loc bag. This helps prevent the rice sticking to the mat.&#xD;&#xA;&#xD;&#xA;* [Wooden sushi bowl][2] - This is essential in helping the rice turn out properly. The one I linked includes a free mat. I don't own this particular brand; I bought mine from an asian grocery store near me for like $30, it came with a paddle. If you don't want to commit to this large uni-tasker then I recommend using an equally large shallow-ish _plastic_ bowl/dish. The sushi chef that taught me said plastic was OK, but to avoid glass or metal.&#xD;&#xA;&#xD;&#xA;* [Quality rice cooker][9] - A quality rice cooker makes life amazingly easier. I own the one linked and it is _amazing_. I use it for cooking all of my rice. The quality of Zojirushi is simply unsurpassed and it quickly pays for itself.&#xD;&#xA;&#xD;&#xA;The single most important thing is a _very sharp knife_. It makes cutting the maki SO much easier. I can't stress this enough. A chef's knife is just fine, but it should be well cared for and very sharp.&#xD;&#xA;&#xD;&#xA;For beginners [nigiri-zushi][3] is by far the easiest to make. You simply shape a small amount of rice in the palm of your hand and slap a piece of fish or other seafood on top of it. Cutting the fish for nigiri is an artform and cannot be adequately conveyed here, but if you just hack out a thin piece of the right size it will taste fine. Tuna and salmon are relatively cheap cuts to use for this.&#xD;&#xA;&#xD;&#xA;For maki I suggest starting with spicy tuna rolls and California rolls. All you need for a California roll is: avocado, cucumber, and imitation crab meat. For spicy tuna mix you need: tuna, [kewpie mayo][4], and [shichimi togaroshi][5] (or [nanami togaroshi][6]). &#xD;&#xA;&#xD;&#xA;You may also want some [tobiko][7] and/or [masago][8] roe for the outside of your rolls.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://amzn.to/c7h0nM&#xD;&#xA;[2]: http://amzn.to/9dplQ5&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Sushi#Nigirizushi&#xD;&#xA;[4]: http://amzn.to/9IjZA1&#xD;&#xA;[5]: http://amzn.to/cU2dg1&#xD;&#xA;[6]: http://amzn.to/ckdcpY&#xD;&#xA;[7]: http://en.wikipedia.org/wiki/Tobiko&#xD;&#xA;[8]: http://en.wikipedia.org/wiki/Capelin&#xD;&#xA;[9]: http://amzn.to/9bOoQa" />
  <row Id="15506" PostHistoryTypeId="2" PostId="7550" RevisionGUID="76ab6516-9505-439c-9e7f-efe353ffed39" CreationDate="2010-09-23T09:55:25.390" UserId="53" Text="In addition to the answers here&#xD;&#xA;&#xD;&#xA;I find that getting the rice seasoning right is actually the hardest part and it can make all the difference between good and great sushi &#xD;&#xA;&#xD;&#xA;Also using good Japanese soy is a must (it is quite expensive though)" />
  <row Id="15507" PostHistoryTypeId="2" PostId="7551" RevisionGUID="e5d0202c-b651-4aaa-b328-83fc58c3a3e7" CreationDate="2010-09-23T11:15:17.030" UserId="839" Text="[According to][1] the makers of Crock-Pot, &quot;Frozen meats: Can be cooked in a slow cooker, however, it is best to use the following guidelines: Add at least 1 cup of warm liquid to the stoneware before placing meat in the stoneware. Do not preheat the slow cooker. Cook recipes containing frozen meats for an additional 4 to 6 hours on Low, or an additional 2 hours on High.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.crock-pot.com/CustomerService.aspx?id=faq&amp;fgid=38&#xD;&#xA;&#xD;&#xA;I've done it successfully with smaller amounts of meat, but I once cooked a roast that was probably at least 4 pounds without defrosting it and that did not go very well (nothing terrible, but my husband and I both got a bit sick after eating it). " />
  <row Id="15509" PostHistoryTypeId="2" PostId="7552" RevisionGUID="07688bf2-db22-4b07-b89e-98b6d28e6d06" CreationDate="2010-09-23T12:03:32.173" UserId="1816" Text="Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish.  I've always believed that this browning must occur just before adding to the slow cooker for food safety reasons, and [this article][1] from the USDA backs me up.&#xD;&#xA;&#xD;&#xA;Yesterday in an online chat, one of the writers for the food section of a national newspaper said [it is safe][2] to brown beef the night before.&#xD;&#xA;&#xD;&#xA;I know that the USDA is often extra cautious and provides the strictest possible guidelines to ensure food safety.  Are they being overcautious on pre-browning, or should I skip what the food writer said and trust my original gut and the USDA?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Beef_from_Farm_to_Table/index.asp&#xD;&#xA;  [2]: http://live.washingtonpost.com/free-range-0922.html#question-73" />
  <row Id="15510" PostHistoryTypeId="1" PostId="7552" RevisionGUID="07688bf2-db22-4b07-b89e-98b6d28e6d06" CreationDate="2010-09-23T12:03:32.173" UserId="1816" Text="Can I Brown Beef For Slow Cooking the Night Before" />
  <row Id="15511" PostHistoryTypeId="3" PostId="7552" RevisionGUID="07688bf2-db22-4b07-b89e-98b6d28e6d06" CreationDate="2010-09-23T12:03:32.173" UserId="1816" Text="&lt;food-safety&gt;&lt;slow-cooking&gt;&lt;refrigerator&gt;" />
  <row Id="15513" PostHistoryTypeId="2" PostId="7554" RevisionGUID="2abf234e-19dd-4c23-88ba-663c7c5afedc" CreationDate="2010-09-23T12:56:00.073" UserId="986" Text="http://amath.colorado.edu/~baldwind/sous-vide.html&#xD;&#xA;&#xD;&#xA;is your best source for the ways in which meat can be cooked safely at low temperatures. Look at the tables in section 2 to see how long it takes for tender meat to come directly to temperature at various heats, then later tables for time to pasteurization for meat held at various temperatures (for chicken, table 4.7.&#xD;&#xA;&#xD;&#xA;I would tend to recommend against whole chickens in the slow cooker because of the large thickness, but just breast or something should be ok as long as you're on a relatively high setting and you leave it in for at least eleven hours." />
  <row Id="15514" PostHistoryTypeId="5" PostId="7552" RevisionGUID="e2ed9bd2-8965-4103-a4d3-5d8d8b1484fd" CreationDate="2010-09-23T12:57:58.350" UserId="1816" Comment="added 127 characters in body" Text="Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish.  I've always believed that this browning must occur just before adding to the slow cooker for food safety reasons, and [this article][1] from the USDA backs me up.&#xD;&#xA;&#xD;&#xA;Yesterday in an online chat, one of the writers for the food section of a national newspaper said [it is safe][2] to brown beef the night before.&#xD;&#xA;&#xD;&#xA;I know that the USDA is often extra cautious and provides the strictest possible guidelines to ensure food safety.  Are they being overcautious on pre-browning, or should I skip what the food writer said and trust my original gut and the USDA?&#xD;&#xA;&#xD;&#xA;*EDIT*: My slow cooker recipes are usually for larger cuts of beef, not ground, and so browning will not cook them through.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Beef_from_Farm_to_Table/index.asp&#xD;&#xA;  [2]: http://live.washingtonpost.com/free-range-0922.html#question-73" />
  <row Id="15515" PostHistoryTypeId="2" PostId="7555" RevisionGUID="c06055a8-ed80-4fdb-bfe5-f77e8ae78625" CreationDate="2010-09-23T13:21:40.200" UserId="1148" Text="My answer is speculative only, and not authoritative.&#xD;&#xA;&#xD;&#xA;I would suspect that if you brown the meat directly from the fridge, and immediately put it back in the fridge, you wouldn't end up heating the center of the cut up much. (Hopefully, the core of the meat wouldn't even rise above 40 degrees.)  &#xD;&#xA;&#xD;&#xA;Keep in mind the 4 hour limit on meat -- Meat has a total lifetime of 4 hours between 40 and 140 degrees, so you want to avoid heating the uncooked portion as much as possible, and to brown it as fast as possible, to avoid heat transfer to the inside.&#xD;&#xA;&#xD;&#xA;Putting it in the freezer for an hour to cool it down might also help after browning.  You might consider storing it overnight in a cold braising liquid, which would help to bring the temperature down quickly.&#xD;&#xA;" />
  <row Id="15516" PostHistoryTypeId="2" PostId="7556" RevisionGUID="eabad339-7bce-44f3-9fd2-828ab782ad8d" CreationDate="2010-09-23T13:23:59.217" UserId="2047" Text="I think the USDA's recommendations refer more to partially cooking meat that you will then add grill marks / sear later. The interior of the meat would not have enough time to come up to a safe temperature in that case. You're doing the opposite, though: putting an outer sear on the meat before cooking it thoroughly. It's probably safe to refrigerate in between those steps, as long as you refrigerate quickly (beware of the &quot;danger zone&quot;), possibly by adding a short cool down in the freezer. Braising will still cook the meat thoroughly later, so you should be fine. Since you will start the slow cooker with refrigerated meat instead of recently seared meat, you should add a bit more cooking time." />
  <row Id="15517" PostHistoryTypeId="2" PostId="7557" RevisionGUID="77858d5d-dbf5-44df-bb29-413bf6de613f" CreationDate="2010-09-23T13:36:06.620" UserId="1163" Text="Here's a possible alternative. Maybe not exactly what you're looking for, but I find one of the best ways to prepare eggplant is to slice into about 1cm or 1/2in thick slices, optionally do the salt-and-wait-to-get-the-liquid-out-then-pat-dry song and dance routine, then lightly oil them and cook on my searing hot cast iron stovetop griddle." />
  <row Id="15518" PostHistoryTypeId="6" PostId="7546" RevisionGUID="c732039c-2f24-4988-b664-bc82bc12d5f3" CreationDate="2010-09-23T14:34:48.360" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;eggplant&gt;" />
  <row Id="15519" PostHistoryTypeId="6" PostId="7524" RevisionGUID="a357a114-adfb-4cd4-aad2-87a91b7efccc" CreationDate="2010-09-23T14:35:20.993" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;garlic&gt;" />
  <row Id="15520" PostHistoryTypeId="5" PostId="7554" RevisionGUID="dac02561-bc44-4f0a-bd14-4a8c0a028b8d" CreationDate="2010-09-23T14:50:49.150" UserId="986" Comment="fixed punctuation error" Text="http://amath.colorado.edu/~baldwind/sous-vide.html&#xD;&#xA;&#xD;&#xA;is your best source for the ways in which meat can be cooked safely at low temperatures. Look at the tables in section 2 to see how long it takes for tender meat to come directly to temperature at various heats, then later tables for time to pasteurization for meat held at various temperatures (for chicken, table 4.7).&#xD;&#xA;&#xD;&#xA;I would tend to recommend against whole chickens in the slow cooker because of the large thickness, but just breast or something should be ok as long as you're on a relatively high setting and you leave it in for at least eleven hours." />
  <row Id="15521" PostHistoryTypeId="2" PostId="7558" RevisionGUID="bf4e9904-155a-45f4-89b7-29994ffd5f9c" CreationDate="2010-09-23T15:04:19.837" UserId="2283" Text="The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?" />
  <row Id="15522" PostHistoryTypeId="1" PostId="7558" RevisionGUID="bf4e9904-155a-45f4-89b7-29994ffd5f9c" CreationDate="2010-09-23T15:04:19.837" UserId="2283" Text="How do you remove cayenne pepper (capsicum oils) from your hands?" />
  <row Id="15523" PostHistoryTypeId="3" PostId="7558" RevisionGUID="bf4e9904-155a-45f4-89b7-29994ffd5f9c" CreationDate="2010-09-23T15:04:19.837" UserId="2283" Text="&lt;cleaning&gt;&lt;peppers&gt;" />
  <row Id="15524" PostHistoryTypeId="2" PostId="7559" RevisionGUID="a622b771-690f-4149-98fc-943e22985b38" CreationDate="2010-09-23T15:09:06.740" UserId="2569" Text="There seem to be two schools of thought on making túró: one method just drains the whey from &quot;slept milk&quot; (aludttej), while another cooks the sour milk (on very low heat) first, then drains it. If you choose the cooked method, avoid stirring - you want to give the proteins a chance to coagulate.&#xD;&#xA;&#xD;&#xA;In either case, the trick tends to be finding milk that will sleep properly, rather than becoming bitter unpalatable crud. If you can't find raw milk, or at least non-homogenized (but pasteurized) milk, you can try helping things along with an inoculation of yogurt/buttermilk, or a little bit of lemon juice/vinegar.&#xD;&#xA;&#xD;&#xA;You can make túró with whatever fat-content you like: skim milk will curdle just as well as whole milk. In fact, most recipes call for removing the cream from the top of the aludttej before proceeding to the cooking/draining.&#xD;&#xA;&#xD;&#xA;(I hear you about the so-called local equivalent -- &quot;quark cheese&quot;, &quot;cottage cheese&quot; -- being nothing at all like the real thing. I don't know about Italy, but the closest I've found to túró here on the east coast of the US is actually something called &quot;farmer's cheese&quot;. Unfortunately, it's a pretty localized thing - I never even heard of it while growing up in California.)" />
  <row Id="15525" PostHistoryTypeId="2" PostId="7560" RevisionGUID="8c0a1089-0b2b-49d7-b5da-0af0765db7aa" CreationDate="2010-09-23T15:27:59.320" UserId="2065" Text="I heard today that pepper juices have barbs in which make them very difficult to wash off. The person I was speaking to said that rubbing your hands with milk is the best way to get rid of pepper oils and smells from your skin.&#xD;&#xA;&#xD;&#xA;I haven't tried it myself but it's worth a go and you can let us know if it does work!" />
  <row Id="15526" PostHistoryTypeId="2" PostId="7561" RevisionGUID="e4eff121-b53e-4215-8328-790e1914f4b4" CreationDate="2010-09-23T16:00:18.773" UserId="2047" Text="Rinsing your hands in a bleach solution (a few tablespoons in a bowl of water) will make the oil water-soluble, so it can be washed off." />
  <row Id="15527" PostHistoryTypeId="2" PostId="7562" RevisionGUID="2a5c762c-5deb-4548-853f-8639703d1d06" CreationDate="2010-09-23T16:31:19.530" UserId="1675" Text="USDA guidlines indicate that you should not put frozen meat directly into the crockpot. That being said I have no problems putting frozen london broil into my slowcooker on low for 10+ hours. Makes for an easy no fuss, no thought meal and I have had no ill effects.&#xD;&#xA;&#xD;&#xA;Personally I would not be comfortable doing a whole frozen chicken because of how dense they are and how long they take to defrost." />
  <row Id="15528" PostHistoryTypeId="2" PostId="7563" RevisionGUID="9279015c-fe6a-4cd6-84e0-e1fc3efe0d63" CreationDate="2010-09-23T16:39:58.067" UserId="41" Text="I assume that the section of the USDA article you're referring to is this:&#xD;&#xA;&#xD;&#xA;&gt; **Partial Cooking**&#xD;&#xA;&gt; Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.&#xD;&#xA;&#xD;&#xA;Before I go on, I should point out that the USDA obviously has much greater expertise than I do when it comes to food safety.  Nevertheless, I find this recommendation to be *extremely bizarre* bordering on silly.&#xD;&#xA;&#xD;&#xA;For full cuts of beef (not ground beef), *bacteria should only be present on the surface.*  That is why most people - or at least most people I know - choose to eat their steaks rare, or at most medium rare.  The &quot;interior&quot; is *not fully cooked*, nor is it supposed to be.&#xD;&#xA;&#xD;&#xA;Searing the beef will kill any surface bacteria almost immediately.  That is why rare steak is (relatively) safe to eat.  As far as I am concerned, once the beef has been browned, **it is already cooked sufficiently**.  The only reason to add it to a slow cooker later would be to tenderize it or even out the cooking.&#xD;&#xA;&#xD;&#xA;If the USDA expresses concern over refrigerating beef that has basically been cooked sufficiently, it must be because they believe that browning/searing kills *enough* of the bacteria to make it safe for direct consumption, but not *all* of the bacteria - such that they could multiply again and contaminate the food over a long period of time.&#xD;&#xA;&#xD;&#xA;But refrigerating immediately after browning should prevent that.  No part of the beef will be in the &quot;danger zone&quot; for longer than 45 minutes or so, and even if you did miss *some* of the bacteria during the browning *and* they manage to multiply overnight, you're still tossing them into a slow cooker and that's going to kill any remaining bacteria.&#xD;&#xA;&#xD;&#xA;Perhaps I'm missing something obvious, but from what I can tell, any health risks associated with browning a large cut of beef and subsequently refrigerating it for a relatively small period of time would have to be infinitesimally small.  It's not something that I would concern myself with." />
  <row Id="15529" PostHistoryTypeId="5" PostId="7563" RevisionGUID="0cc0dae3-2cff-485f-ac9f-a5eb67ca05ed" CreationDate="2010-09-23T16:52:21.900" UserId="41" Comment="added 995 characters in body" Text="I assume that the section of the USDA article you're referring to is this:&#xD;&#xA;&#xD;&#xA;&gt; **Partial Cooking**  &#xD;&#xA;&gt; Never brown or partially cook beef to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking.&#xD;&#xA;&#xD;&#xA;Before I go on, I should point out that the USDA obviously has much greater expertise than I do when it comes to food safety.  Nevertheless, I find this recommendation to be *extremely bizarre* bordering on silly.&#xD;&#xA;&#xD;&#xA;For full cuts of beef (not ground beef), *bacteria should only be present on the surface.*  That is why most people - or at least most people I know - choose to eat their steaks rare, or at most medium rare.  The &quot;interior&quot; is *not fully cooked*, nor is it supposed to be.&#xD;&#xA;&#xD;&#xA;Searing the beef will kill any surface bacteria almost immediately.  That is why rare steak is (relatively) safe to eat.  As far as I am concerned, once the beef has been browned, **it is already cooked sufficiently**.  The only reason to add it to a slow cooker later would be to tenderize it or even out the cooking.&#xD;&#xA;&#xD;&#xA;If the USDA expresses concern over refrigerating beef that has basically been cooked sufficiently, it must be because they believe that browning/searing kills *enough* of the bacteria to make it safe for direct consumption, but not *all* of the bacteria - such that they could multiply again and contaminate the food over a long period of time.&#xD;&#xA;&#xD;&#xA;But refrigerating immediately after browning should prevent that.  No part of the beef will be in the &quot;danger zone&quot; for longer than 45 minutes or so, and even if you did miss *some* of the bacteria during the browning *and* they manage to multiply overnight, you're still tossing them into a slow cooker and that's going to kill any remaining bacteria.&#xD;&#xA;&#xD;&#xA;Perhaps I'm missing something obvious, but from what I can tell, any health risks associated with browning a large cut of beef and subsequently refrigerating it for a relatively small period of time would have to be infinitesimally small.  It's not something that I would concern myself with.&#xD;&#xA;&#xD;&#xA;**Edit:**&#xD;&#xA;&#xD;&#xA;I did just think of one other possible reason for the USDA warning.  The key phrase is &quot;partially cook.&quot;  If the browning is being done as a means for shortening the subsequent cooking time (i.e. slow cooking for 6 hours instead of 12), *then* you might have a problem.  Because if you don't manage to kill all the bacteria, then the total required subsequent cooking time is going to creep back up as they multiply; that means your 6 hours in the slow cooker that might have been enough if you had seared the beef immediately before, are no longer enough to guarantee safe consumption.&#xD;&#xA;&#xD;&#xA;So I am adding a caveat to my original answer: It is probably safe to refrigerate the browned beef, but **you should calculate your cooking time as though you had never browned it.**  If you are concerned about safety (and I maintain the risks are minuscule), then treat the browned/refrigerated beef as uncooked meat.  If you do that, I cannot see any reason why this wouldn't be safe." />
  <row Id="15531" PostHistoryTypeId="2" PostId="7564" RevisionGUID="d297622d-c822-465e-a6ee-d86ec23f9b35" CreationDate="2010-09-23T19:08:59.253" UserId="2148" Text="I've recently gotten into making primal/paleo cooking, i.e. (no grains,legumes,processed foods) and have been meaning to try spaghetti w/meat sauce with spaghetti squash noodles instead of regular pasta. Is there a particular method of cooking the squash that helps form better noodles than others? Any other methods to help the 'pasta' come out more pasta-like?" />
  <row Id="15532" PostHistoryTypeId="1" PostId="7564" RevisionGUID="d297622d-c822-465e-a6ee-d86ec23f9b35" CreationDate="2010-09-23T19:08:59.253" UserId="2148" Text="Using spaghetti squash for 'pasta'" />
  <row Id="15533" PostHistoryTypeId="3" PostId="7564" RevisionGUID="d297622d-c822-465e-a6ee-d86ec23f9b35" CreationDate="2010-09-23T19:08:59.253" UserId="2148" Text="&lt;substitutions&gt;&lt;spaghetti&gt;&lt;squash&gt;&lt;primal&gt;&lt;paleo&gt;" />
  <row Id="15534" PostHistoryTypeId="6" PostId="7564" RevisionGUID="1148a118-d3d3-4320-904a-a61a32b0ffc0" CreationDate="2010-09-23T20:04:51.213" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spaghetti&gt;&lt;low-carb&gt;&lt;squash&gt;" />
  <row Id="15535" PostHistoryTypeId="5" PostId="7555" RevisionGUID="d37656a0-86c1-45b5-b592-b551353f0f9b" CreationDate="2010-09-23T20:19:45.137" UserId="1148" Comment="added 94 characters in body" Text="My answer is speculative only, and not authoritative.&#xD;&#xA;&#xD;&#xA;I would suspect that if you brown the meat directly from the fridge, and immediately put it back in the fridge, you wouldn't end up heating the center of the cut up much. (Hopefully, the core of the meat wouldn't even rise above 40 degrees.)  &#xD;&#xA;&#xD;&#xA;Keep in mind the 4 hour limit on meat -- Meat has a total lifetime of 4 hours between 40 and 140 degrees, so you want to avoid heating the uncooked portion as much as possible, and to brown it as fast as possible, to avoid heat transfer to the inside. -EDIT- You don't want to be heating up the inside out of the safety range if at all possible.&#xD;&#xA;&#xD;&#xA;Putting it in the freezer for an hour to cool it down might also help after browning.  You might consider storing it overnight in a cold braising liquid, which would help to bring the temperature down quickly.&#xD;&#xA;" />
  <row Id="15536" PostHistoryTypeId="2" PostId="7565" RevisionGUID="2a8d2c5c-c8b0-4115-9c1c-9b4d9145a993" CreationDate="2010-09-23T20:24:23.950" UserId="1753" Text="I noticed that there's lots of elderberries near where I live, and I had an idea about making an elderberry brulee, but I'm sure that the elderberries would be a little too sharp if simply cooked.&#xD;&#xA;&#xD;&#xA;Would it be worth cooking them down with sugar first, then maybe removing the skins with a sieve? Any thoughts welcome on this." />
  <row Id="15537" PostHistoryTypeId="1" PostId="7565" RevisionGUID="2a8d2c5c-c8b0-4115-9c1c-9b4d9145a993" CreationDate="2010-09-23T20:24:23.950" UserId="1753" Text="Using Elderberries in Cooking" />
  <row Id="15538" PostHistoryTypeId="3" PostId="7565" RevisionGUID="2a8d2c5c-c8b0-4115-9c1c-9b4d9145a993" CreationDate="2010-09-23T20:24:23.950" UserId="1753" Text="&lt;fruit&gt;&lt;elderberries&gt;" />
  <row Id="15539" PostHistoryTypeId="2" PostId="7566" RevisionGUID="29558e57-e1af-4186-81cd-3fdbf342034d" CreationDate="2010-09-23T21:11:48.717" UserDisplayName="daniel" Text="Your best bet is to get them and try it yourself. Sugar is cheap, cooking them down won't take long. It's always better to experiment and see what you like; this will make you a better cook over time." />
  <row Id="15540" PostHistoryTypeId="2" PostId="7567" RevisionGUID="a24e3673-9717-4194-bd1e-69a48d1ddc65" CreationDate="2010-09-23T22:37:47.027" UserId="2574" Text="Split the squash in half lengthwise, drizzle with olive oil, and place face-down on a foil-covered baking sheet. I usually roast for 45 min to an hour, depending on the size of the squash. The inside 'noodles' can then be scooped out with a fork for an awesome pasta substitution. Enjoy!" />
  <row Id="15541" PostHistoryTypeId="2" PostId="7568" RevisionGUID="85c0b716-5094-4400-8779-936737410024" CreationDate="2010-09-23T23:05:01.613" UserId="140" Text="I'm trying to modify a recipe for a cake which calls for 3 cups of shredded butter nut squash. I thought I could replace this with roughly the same amount of pureed pumpkin (like what you would get in a jar).&#xD;&#xA;&#xD;&#xA;However, the cake is still moist inside, after more than doubling the baking time it originally called for.&#xD;&#xA;&#xD;&#xA;I don't mind that the consistency is too wet, I'm only concerned about cooking the eggs enough. Unfortunately, I don't have a thermometer to test the internal temperature. Is it safe to assume that at 350 degrees F, with the cake baking for more than 2 hours, that it reached the [internal temperature of 138 degrees][1]?&#xD;&#xA;&#xD;&#xA;The cake is about 1.5 inches in height. I baked it for 1:10 minutes, then an extra 1 hour with tin foil on top (to prevent the top from burning). The top and bottom of the cake are not moist at all.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6142/chocolate-mousse-with-cooked-eggs/6163#6163" />
  <row Id="15542" PostHistoryTypeId="1" PostId="7568" RevisionGUID="85c0b716-5094-4400-8779-936737410024" CreationDate="2010-09-23T23:05:01.613" UserId="140" Text="Would baking a cake for 2 hours at 350 degrees F be safe to eat if it's still moist?" />
  <row Id="15543" PostHistoryTypeId="3" PostId="7568" RevisionGUID="85c0b716-5094-4400-8779-936737410024" CreationDate="2010-09-23T23:05:01.613" UserId="140" Text="&lt;baking&gt;&lt;food-safety&gt;&lt;eggs&gt;" />
  <row Id="15544" PostHistoryTypeId="2" PostId="7569" RevisionGUID="5945e39e-4765-43f6-b218-be349c563ba3" CreationDate="2010-09-23T23:20:10.540" UserDisplayName="daniel" Text="Unless you are very young, very old, or immunocompromised in some way (chemotherapy, leukemia, HIV, etc), slightly undercooked eggs are fine." />
  <row Id="15545" PostHistoryTypeId="2" PostId="7570" RevisionGUID="ba83cf13-29a4-4e98-980c-bcc1e9b443a0" CreationDate="2010-09-23T23:35:01.530" UserId="1393" Text="I can't see any possible way it didn't reach 138F inside after that length of time! I think you just had way too much liquid." />
  <row Id="15546" PostHistoryTypeId="2" PostId="7571" RevisionGUID="40434600-1a93-4cc6-8e25-1ef65a66ceb2" CreationDate="2010-09-24T00:53:08.310" UserId="835" Text="(Prompted by an interesting radio show on ducks and duck eggs).&#xD;&#xA;&#xD;&#xA;For general uses, in either an egg-only dish, or an egg-centric dish like a custard or quiche, can I use eggs other than chicken eggs?&#xD;&#xA;&#xD;&#xA;Other than the obvious that the volume of the dish will vary, and perhaps the cooking time, can I make a fried quail egg on toast, or a duck egg quiche?  Or for that matter, to echo another recent question, a soft-boiled ostrich egg - presumably with *lots* of dipping toast!" />
  <row Id="15547" PostHistoryTypeId="1" PostId="7571" RevisionGUID="40434600-1a93-4cc6-8e25-1ef65a66ceb2" CreationDate="2010-09-24T00:53:08.310" UserId="835" Text="In general, can I substitute egg species for either egg-only or egg-centric dishes?" />
  <row Id="15548" PostHistoryTypeId="3" PostId="7571" RevisionGUID="40434600-1a93-4cc6-8e25-1ef65a66ceb2" CreationDate="2010-09-24T00:53:08.310" UserId="835" Text="&lt;substitutions&gt;&lt;eggs&gt;" />
  <row Id="15549" PostHistoryTypeId="2" PostId="7572" RevisionGUID="d95066b3-a9ab-4876-a3c8-9c2343112e29" CreationDate="2010-09-24T02:25:43.093" UserId="2239" Text="More or less, yes. Just know that eggs of different species have different &quot;flavors.&quot; There may be some issues with substituting in dishes due to varying fat content of the yolks and such...&#xD;&#xA;&#xD;&#xA;I've had duck and goose egg quiches. I've had fried quail eggs on toast. I have yet to try an ostrich or emu egg." />
  <row Id="15550" PostHistoryTypeId="2" PostId="7573" RevisionGUID="1af9d3a4-4a68-4d6d-a472-ca5020d37bc4" CreationDate="2010-09-24T02:33:23.633" UserId="2569" Text="I would suggest investing in a proper nut grinder. Despite the name, these actually grate, rather than grind, the nuts, and thus give you the flour-like texture you want in a pretty foolproof way. In a pinch, a hand-held rotary cheese grater can be used, but your hands will get pretty tired.&#xD;&#xA;&#xD;&#xA;![nut grinder][1] ![cheese grater][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/6Ng1z.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/DUtnS.jpg" />
  <row Id="15551" PostHistoryTypeId="2" PostId="7574" RevisionGUID="da3ad5d6-a75d-4405-8699-49191408c546" CreationDate="2010-09-24T02:51:55.157" UserId="2239" Text="I dropped my carton of eggs when putting away groceries. The eggs were broken severely enough that the internal membrane ruptured and I had to remove them from their shells. I went ahead and used these eggs right away (changed dinner plans to quiche).&#xD;&#xA;&#xD;&#xA;If I just cracked the eggs into a bowl, covered and refrigerated it, how long would they last and still be safe to eat?" />
  <row Id="15552" PostHistoryTypeId="1" PostId="7574" RevisionGUID="da3ad5d6-a75d-4405-8699-49191408c546" CreationDate="2010-09-24T02:51:55.157" UserId="2239" Text="How long do eggs last in the refrigerator out of the shell?" />
  <row Id="15553" PostHistoryTypeId="3" PostId="7574" RevisionGUID="da3ad5d6-a75d-4405-8699-49191408c546" CreationDate="2010-09-24T02:51:55.157" UserId="2239" Text="&lt;eggs&gt;&lt;storage-lifetime&gt;" />
  <row Id="15554" PostHistoryTypeId="2" PostId="7575" RevisionGUID="f25b0ffb-ceb2-4274-970b-5a45afb1b08e" CreationDate="2010-09-24T04:18:45.450" UserId="60" Text="Eggs will last two to four days in the refrigerator.&#xD;&#xA;&#xD;&#xA;Source:&#xD;&#xA;&#xD;&#xA;- StillTasty ([yolk](http://stilltasty.com/fooditems/index/17139) &amp; [white](http://stilltasty.com/fooditems/index/17137))" />
  <row Id="15555" PostHistoryTypeId="5" PostId="7535" RevisionGUID="6ffdf1c3-f378-45f8-8542-af767c3ce574" CreationDate="2010-09-24T04:22:37.787" UserId="60" Comment="I do in fact have the 10&quot;" Text="I suggest getting a quality stainless clad saute pan or saucier. For years I made risotto in the [All-Clad 3 qt. saute pan](http://amzn.to/aSVmDi) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saute pan][1]&#xD;&#xA;&#xD;&#xA;Unless you're serving _huge_ portions this is plenty of room for 6 servings of risotto. There are larger options available though, including a mammoth 14&quot; 6 quart one. &#xD;&#xA;&#xD;&#xA;This pan easily does 90% of the work in my kitchen, so at any price it carries its weight in the kitchen.&#xD;&#xA;&#xD;&#xA;That said, this past Christmas I got the [All-Clad 3 qt. copper-core saucier](http://amzn.to/aGKSPA) shown here:&#xD;&#xA;&#xD;&#xA;![All-Clad 3 qt. saucier][2]&#xD;&#xA;&#xD;&#xA;It's a very close matchup, but this pan is _perfect_ for making risotto. The higher sides are a definite benefit, but you don't sacrifice much in flat surface area. The copper core is amazingly responsive, noticeably more so than aluminum. It's obviously rather expensive, so if you're uncomfortable spending that much on a pan I'd suggest getting one of their regular 3 qt sauciers -- you'll spend at least half as much.&#xD;&#xA;&#xD;&#xA;If I only had one pan in my kitchen though, I think I'd still go back to the saute pan above. Its versatility is just unmatched.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;Regarding your concerns that a wider pan won't heat as evenly, this is generally true for a cheaper pan. However, All-Clad pans use magic to bond a layer of aluminum (or copper) between a layer of magnetic stainless (exterior) and 18/10 stainless (interior). The end result is a very even heat which you can actually confirm with an infrared thermometer.&#xD;&#xA;  [1]: http://i.stack.imgur.com/XJYwh.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/hbt73.jpg" />
  <row Id="15556" PostHistoryTypeId="10" PostId="7558" RevisionGUID="f7033527-114b-4858-90c8-39b9ea2a125a" CreationDate="2010-09-24T05:20:51.220" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15557" PostHistoryTypeId="5" PostId="7558" RevisionGUID="f406294c-6f3a-46d4-a183-e043523f4252" CreationDate="2010-09-24T05:20:51.393" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Cure for burns from hot peppers / capsicum oil?](http://cooking.stackexchange.com/questions/3903/cure-for-burns-from-hot-peppers-capsicum-oil)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;The cayenne pepper crops are in and I have been stringing peppers for winter use and drying, I also tend to use a lot of peppers in my dishes but inevitably an hour after processing those peppers I will rub my eyes, and that is a lot of burn. I know I could use latex/rubber gloves but I am not going to. I have tried everything including dishwashing detergent, the dry kind, lava soap, vinegar, and coffee grounds nothing seems to work. How do you remove those oils from your hands?" />
  <row Id="15558" PostHistoryTypeId="2" PostId="7576" RevisionGUID="7bb50877-8f09-4d25-83b6-082b0dbf01a8" CreationDate="2010-09-24T07:50:27.243" UserId="1497" Text="I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me.&#xD;&#xA;&#xD;&#xA;**My first attempt at baking a chicken in a long time:**&#xD;&#xA;&#xD;&#xA;    Marinade the chicken with Johnny's Seasoning.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Baked the chicken at preheated 400 degrees for 1:20:00.&#xD;&#xA;    Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;**My results:** The chicken was nearly done, but one thigh was a little bloody at the joint.  The other was *very* bloody at the joint.  I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked pretty well.&#xD;&#xA;&#xD;&#xA;**My questions:** How can I improve upon my process?  Should I be baking the chicken at a lower temperature (350 degrees) for longer?  Should I be baking at 400 degrees for longer?  Should I raise the temperature to 425 degrees?&#xD;&#xA;&#xD;&#xA;I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful." />
  <row Id="15559" PostHistoryTypeId="1" PostId="7576" RevisionGUID="7bb50877-8f09-4d25-83b6-082b0dbf01a8" CreationDate="2010-09-24T07:50:27.243" UserId="1497" Text="How to bake a chicken?" />
  <row Id="15560" PostHistoryTypeId="3" PostId="7576" RevisionGUID="7bb50877-8f09-4d25-83b6-082b0dbf01a8" CreationDate="2010-09-24T07:50:27.243" UserId="1497" Text="&lt;cooking-techniques&gt;&lt;chicken&gt;&lt;cooking-time&gt;" />
  <row Id="15561" PostHistoryTypeId="5" PostId="7576" RevisionGUID="786aa4aa-515b-4de7-9414-46ad9a5a0814" CreationDate="2010-09-24T07:55:43.980" UserId="1497" Comment="Included more details about my process." Text="I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me.&#xD;&#xA;&#xD;&#xA;**My first attempt at baking a chicken in a long time:**&#xD;&#xA;&#xD;&#xA;    Washed the chicken.&#xD;&#xA;    Marinaded the chicken with Johnny's Seasoning.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Baked the chicken at preheated 400 degrees on middle rack for 1:20:00.&#xD;&#xA;    Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;**My results:** The chicken was nearly done, but one thigh was a little bloody at the joint.  The other was *very* bloody at the joint.  I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked pretty well.&#xD;&#xA;&#xD;&#xA;**My questions:** How can I improve upon my process?  Should I be baking the chicken at a lower temperature (350 degrees) for longer?  Should I be baking at 400 degrees for longer?  Should I raise the temperature to 425 degrees?&#xD;&#xA;&#xD;&#xA;I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful." />
  <row Id="15562" PostHistoryTypeId="5" PostId="7576" RevisionGUID="8c9a4cfd-6d3a-4a91-817e-3add3178cf40" CreationDate="2010-09-24T08:00:55.383" UserId="1497" Comment="Another edit to my chicken cooking process." Text="I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me.&#xD;&#xA;&#xD;&#xA;**My first attempt at baking a chicken in a long time:**&#xD;&#xA;&#xD;&#xA;    Removed the innards of the chicken and washed it.&#xD;&#xA;    Marinaded the chicken with Johnny's Seasoning.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Baked the chicken at preheated 400 degrees on middle rack for 1:20:00.&#xD;&#xA;    Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;**My results:** The chicken was nearly done, but one thigh was a little bloody at the joint.  The other was *very* bloody at the joint.  I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked pretty well.&#xD;&#xA;&#xD;&#xA;**My questions:** How can I improve upon my process?  Should I be baking the chicken at a lower temperature (350 degrees) for longer?  Should I be baking at 400 degrees for longer?  Should I raise the temperature to 425 degrees?&#xD;&#xA;&#xD;&#xA;I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful." />
  <row Id="15563" PostHistoryTypeId="2" PostId="7577" RevisionGUID="b16dcbf9-32a4-4978-8035-3fe9d5ce5959" CreationDate="2010-09-24T09:51:18.083" UserId="2391" Text="Cooking times for whole chicken's vary by weight.&#xD;&#xA;&#xD;&#xA; 350 or 400 degrees would both be fine (although you need to change the times depending on which you picked)&#xD;&#xA;&#xD;&#xA;Next time try:&#xD;&#xA;&#xD;&#xA;• 190 C, 375 F, Gas Mark 5.&#xD;&#xA;• 20 minutes per lb(500g) plus 20 minutes extra.&#xD;&#xA;&#xD;&#xA;When it reaches the time pull on the leg, if it isn't wiggly leave it in, if it is pull the leg away a bit, if the juices run clear you're done if not leave it in until they are. Every oven is different so this is the only definitive way to time a chicken." />
  <row Id="15564" PostHistoryTypeId="2" PostId="7578" RevisionGUID="22927e74-e65e-45cc-838b-df24a6cfd0de" CreationDate="2010-09-24T11:18:05.737" UserId="611" Text="One of the very English methods for rhubarb cake is to cook the rhubarb in apple juice first.&#xD;&#xA;Since rhubarb is incredibly tart, the cooking and the apple juice help relax it a little.&#xD;&#xA;&#xD;&#xA;The same should work for you with the elderberries. Naturally, you can substitute a sugar solution for the apple juice, but you should dissolve the sugar in the water first and then add the berries.&#xD;&#xA;" />
  <row Id="15565" PostHistoryTypeId="2" PostId="7579" RevisionGUID="73fedb6d-ac5a-4ecf-b471-dc932952864f" CreationDate="2010-09-24T11:19:45.177" UserId="1504" Text="Was thinking how to spice up our pancakes and egg for the little ones and remember seeing pancakes in various shapes before.  Do people put them right in the pan or bring them out and then cut them after they've been already cooked?  I was thinking the same possibility for eggs too.  Then I got to thinking whether or not it was safe to put them in the pan.  Let's assume I have cheapo dollar store shapes and not the higher end stainless steel ones." />
  <row Id="15566" PostHistoryTypeId="1" PostId="7579" RevisionGUID="73fedb6d-ac5a-4ecf-b471-dc932952864f" CreationDate="2010-09-24T11:19:45.177" UserId="1504" Text="Can I use cookie cutter shapes in a frying pan?" />
  <row Id="15567" PostHistoryTypeId="3" PostId="7579" RevisionGUID="73fedb6d-ac5a-4ecf-b471-dc932952864f" CreationDate="2010-09-24T11:19:45.177" UserId="1504" Text="&lt;eggs&gt;&lt;frying&gt;&lt;pancake&gt;" />
  <row Id="15568" PostHistoryTypeId="2" PostId="7580" RevisionGUID="c88adecf-2356-4eb1-9f57-6e348c0d3a8d" CreationDate="2010-09-24T11:42:37.213" UserId="1484" Text="I'm not sure that putting anything plastic from the dollar store in a hot frying pan is a good idea. Not only will they probably melt (which may ruin your frying pan), they probably also contain BPA, which is released when plastic containing the chemical is heated. That may or may not be a problem for you, but either way I would suggest just getting some cookie cutters off amazon or something instead." />
  <row Id="15569" PostHistoryTypeId="2" PostId="7581" RevisionGUID="9738d896-d801-4cc9-b65f-2b888317bf71" CreationDate="2010-09-24T12:41:55.447" UserId="835" Text="In general places that do this with pancakes do not cut-out, but indeed use a mold or the like.  The scrambled eggs would likely look fine &quot;cut&quot;, but part of a pancake is the edge, even if it is modified by touching the edge of the mold.&#xD;&#xA;&#xD;&#xA;So long as the mold is metal, your dollar-store purchases should be fine.&#xD;&#xA;&#xD;&#xA;You will likely need to oil/butter them in some way so that the product - batter or egg - does not stick to the metal itself.&#xD;&#xA;&#xD;&#xA;I have myself used clean old tuna tins to make round &quot;self-contained&quot; fried eggs for a home version of a McMuffin." />
  <row Id="15570" PostHistoryTypeId="2" PostId="7582" RevisionGUID="1a2a4dca-34cc-4afc-985c-d1203441cb2d" CreationDate="2010-09-24T12:51:37.067" UserId="177" Text="A specialty grocery store recently started to carry a Bacalhau (heavily salted cod fish) - I'm guessing that a recipe I have for Baked Codfish would work.  My question is since it is so heavily salted what should I do to prep it for cooking?" />
  <row Id="15571" PostHistoryTypeId="1" PostId="7582" RevisionGUID="1a2a4dca-34cc-4afc-985c-d1203441cb2d" CreationDate="2010-09-24T12:51:37.067" UserId="177" Text="How do you prep Bacalhau (salted cod fish) before cooking?" />
  <row Id="15572" PostHistoryTypeId="3" PostId="7582" RevisionGUID="1a2a4dca-34cc-4afc-985c-d1203441cb2d" CreationDate="2010-09-24T12:51:37.067" UserId="177" Text="&lt;cooking-techniques&gt;&lt;fish&gt;" />
  <row Id="15573" PostHistoryTypeId="2" PostId="7583" RevisionGUID="f7e54220-0ff6-4121-83f7-777936e2f7e7" CreationDate="2010-09-24T13:01:28.810" UserId="177" Text="Recently on Master Chef one of the desserts featured a 63-degree egg - what is the difference between that and a regular poached egg?  " />
  <row Id="15574" PostHistoryTypeId="1" PostId="7583" RevisionGUID="f7e54220-0ff6-4121-83f7-777936e2f7e7" CreationDate="2010-09-24T13:01:28.810" UserId="177" Text="What is the difference between a 63-degree egg and a regular poached egg?" />
  <row Id="15575" PostHistoryTypeId="3" PostId="7583" RevisionGUID="f7e54220-0ff6-4121-83f7-777936e2f7e7" CreationDate="2010-09-24T13:01:28.810" UserId="177" Text="&lt;cooking-techniques&gt;&lt;egg&gt;" />
  <row Id="15576" PostHistoryTypeId="2" PostId="7584" RevisionGUID="7573a317-06c8-4e4f-b6ad-4fc6c164c372" CreationDate="2010-09-24T13:03:03.993" UserId="1148" Text="Depends on the dryness of it.&#xD;&#xA;Sometimes it's completely dessicated, which means you need to soak it for a couple of days, changing the water frequently.&#xD;&#xA;&#xD;&#xA;Sometimes it's a bit moist and spongy, in which case you can shorten the soaking to about 24 hours, again changing the water frequently.&#xD;&#xA;&#xD;&#xA;Or, you can just buy fresh cod." />
  <row Id="15577" PostHistoryTypeId="2" PostId="7585" RevisionGUID="bd50bb5f-b046-4e99-9023-a4d7512bbe27" CreationDate="2010-09-24T13:11:05.483" UserId="1816" Text="In terms of recipes for baking a whole chicken in the oven, there are lots of options in terms of temperature.  Different variants will produce crispier skin, more moist meat, etc.&#xD;&#xA;&#xD;&#xA;I've used recipes from [America's Test Kitchen][1] that call for varying the temperature from 350 to 500 at different times for different results, flipping the chicken in the roasting pan, and more.&#xD;&#xA;&#xD;&#xA;A thermometer is one of your best tools in the kitchen.  You should absolutely get one and use it - at some point you may become good enough to learn to tell doneness by touch and sight, but until then absolutely rely on a thermometer.  Make sure to get into the center of your meat without touching bone.&#xD;&#xA;&#xD;&#xA;What you need to do is check your chicken in a variety of places with your thermometer.  Make sure that your thigh reaches at least 170 degrees F (as opposed to 165 degrees F for the breast).  Measure the breast and both thighs before removing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com" />
  <row Id="15578" PostHistoryTypeId="2" PostId="7586" RevisionGUID="83e0ffb3-f7cf-4148-81f3-c80d77ba70ab" CreationDate="2010-09-24T14:08:57.013" UserId="1236" Text="For the last chicken I roasted, I used [this recipe][1], slightly modified.  The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a vinegar/homemade chicken stock mixture...enough to come about halfway up the halved onions, in a 12&quot; cast iron skillet.&#xD;&#xA;&#xD;&#xA;After reading responses to [this question][2] about flipping the bird to get crispy skin, I had decided that some liquid in the pan wouldn't be a problem.&#xD;&#xA;&#xD;&#xA;Turns out, when I took the bird out to rest and reduced the liquid (now with chicken drippings added), I was treated to the most delicious gravy I've ever had.  It was like sweet liquid gold.  I think the caramelization of the onions over the 2 hours was the main reason.  I definitely want the same result, gravy-wise.&#xD;&#xA;&#xD;&#xA;This time, I don't want to flip the chicken but I still want crispy skin, so I'm going to follow the recipe a little more strictly and not add any extra liquid to the pan and just baste with its own juices as they come out.  However, I don't want to lose that delicious caramelized onion gravy.&#xD;&#xA;&#xD;&#xA;**So, my question:** Will the onions still caramelize properly if they don't have a good amount of liquid around them to start?  Or should I oil my skillet or add a small amount of liquid so there's something in there until the chicken starts to drip?  &#xD;&#xA;&#xD;&#xA;**Also:** Any other reasons for or against liquid in the pan that I might be missing?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/how-to/how-to-roast-a-chicken-home-hacks-108002&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5884/should-i-flip-a-roasting-chicken-in-lieu-of-having-a-rotisserie" />
  <row Id="15579" PostHistoryTypeId="1" PostId="7586" RevisionGUID="83e0ffb3-f7cf-4148-81f3-c80d77ba70ab" CreationDate="2010-09-24T14:08:57.013" UserId="1236" Text="Should my chicken sit in liquid as it roasts, or not?" />
  <row Id="15580" PostHistoryTypeId="3" PostId="7586" RevisionGUID="83e0ffb3-f7cf-4148-81f3-c80d77ba70ab" CreationDate="2010-09-24T14:08:57.013" UserId="1236" Text="&lt;chicken&gt;&lt;onions&gt;&lt;caramelisation&gt;&lt;roasting&gt;" />
  <row Id="15581" PostHistoryTypeId="2" PostId="7587" RevisionGUID="62345810-61ed-4de5-a83a-f4ff1bcae430" CreationDate="2010-09-24T14:15:47.073" UserId="1816" Text="You have the right idea for leaving out the liquid to produce a crispier skin.  The patting dry step in your recipe will also be critical.  A little oil or butter under your vegetables will help keep the onions from sticking to the pan.&#xD;&#xA;&#xD;&#xA;Any liquid you add will cause steam, which will tend to soften the skin on your bird." />
  <row Id="15582" PostHistoryTypeId="2" PostId="7588" RevisionGUID="36f57bb1-bcb2-4fb6-a2fb-da45572053ae" CreationDate="2010-09-24T14:21:02.077" UserId="1236" Text="In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine.  I understand the general idea behind brining, but don't understand what benefit the sugar provides.  &#xD;&#xA;&#xD;&#xA;In [this answer][1], @papin links to a PDF that states the following (emphasis mine):&#xD;&#xA;&gt;The law of diffusion states that the salt and sugar will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). There is also a greater concentration of water, so to speak, outside of the turkey than inside. Here, too, the water will naturally flow from the area of greater concentration (the brine) to lesser concentration (the cells). When water moves in this fashion, the process is called osmosis. **Once inside the cells, the salt and, to a lesser extent, the sugar cause the cell proteins to unravel, or denature.** As the individual proteins unravel, they become more likely to interact with one another. This interaction results in the formation of a sticky matrix that captures and holds moisture.&#xD;&#xA;&#xD;&#xA;This makes it sound like sugar isn't really an important part of the osmosis process.&#xD;&#xA;&#xD;&#xA;**Is there a chemical/molecular reason to add the sugar, or is it just to add some flavor to the chicken breast?**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1442/what-are-the-basics-and-options-of-brining-meat-for-example-chicken/1528#1528" />
  <row Id="15583" PostHistoryTypeId="1" PostId="7588" RevisionGUID="36f57bb1-bcb2-4fb6-a2fb-da45572053ae" CreationDate="2010-09-24T14:21:02.077" UserId="1236" Text="Why do some recipes call for sugar in a brine?" />
  <row Id="15584" PostHistoryTypeId="3" PostId="7588" RevisionGUID="36f57bb1-bcb2-4fb6-a2fb-da45572053ae" CreationDate="2010-09-24T14:21:02.077" UserId="1236" Text="&lt;chicken&gt;&lt;sugar&gt;&lt;brining&gt;" />
  <row Id="15585" PostHistoryTypeId="6" PostId="7576" RevisionGUID="8b3f06e8-3d3b-4c82-9827-3d37fb29e32f" CreationDate="2010-09-24T14:24:26.413" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;chicken&gt;&lt;cooking-time&gt;&lt;roasting&gt;" />
  <row Id="15586" PostHistoryTypeId="6" PostId="7582" RevisionGUID="b0a3736e-70b3-48da-a642-b3d13f9eec46" CreationDate="2010-09-24T14:24:45.490" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;fish&gt;" />
  <row Id="15587" PostHistoryTypeId="6" PostId="7583" RevisionGUID="7f1532e6-93d3-4ab6-aa14-d1a4e936737f" CreationDate="2010-09-24T14:25:11.030" UserId="41" Comment="edited tags" Text="&lt;poaching&gt;&lt;egg&gt;" />
  <row Id="15588" PostHistoryTypeId="5" PostId="7580" RevisionGUID="f603312c-5929-4879-8e3d-bc81f5cd9afa" CreationDate="2010-09-24T14:37:29.790" UserId="1484" Comment="added 743 characters in body" Text="I'm not sure that putting anything plastic from the dollar store in a hot frying pan is a good idea. Not only will they probably melt (which may ruin your frying pan), they probably also contain BPA, which is released when plastic containing the chemical is heated. That may or may not be a problem for you, but either way I would suggest just getting some cookie cutters off amazon or something instead.&#xD;&#xA;&#xD;&#xA;Edit: I did some quick amazon searching and saw that you can get the [Fox Run Dinosaur Cookie Cutter Set][1], [Fox Run Marine Life Cookie Cutter Set][2], and [Fox Run Farm Animal Cookie Cutter Set][3] (all metal) as a combo for $19.93. If you're looking for cheapness, that works out to ~$1.10/cutter, which really isnt bad. Hell, I'm technically an adult now and I'm tempted. Dinosaur shaped pancakes/cookies/whatever I can cut with those would be awesome.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fox-Run-Dinosaur-Cookie-Cutter/dp/B001719M64/ref=pd_sim_k_4&#xD;&#xA;  [2]: http://www.amazon.com/Fox-Run-Marine-Cookie-Cutter/dp/B0000VLP3U/ref=pd_bxgy_k_text_b&#xD;&#xA;  [3]: http://www.amazon.com/Fox-Run-Animal-Cookie-Cutter/dp/B0000VLP3A/ref=pd_bxgy_k_text_c" />
  <row Id="15589" PostHistoryTypeId="2" PostId="7589" RevisionGUID="4c299f15-2fef-4cc8-b392-dccd7d6fd389" CreationDate="2010-09-24T15:34:14.613" UserId="1759" Text="One thing I wonder is if your oven temperature is accurate? An oven thermometer helps there. As well as a pizza stone to maintain a steady temperature. Also, how big was your chicken? Maybe you didn't cook long enough for the weight.&#xD;&#xA;&#xD;&#xA;The method I use is this: Pre-heat the oven to 450. Clean bird, remove innards, truss. Salt (Tbls or so) and pepper or otherwise rub on marinade. Place the bird on a large cast iron skillet and cook for 1 hour. Remove bird and let rest for 10 minutes and meanwhile make a sauce utilizing the remnants in the pan. The skin is brown and the meat is juicy. _This method is in Michael Ruhlman's, 'Ratio'_ Simple and easy.&#xD;&#xA;&#xD;&#xA;I usually use a 4 - 5 lb chicken and haven't checked the internal temps since the first few times of using this recipe except for when I'm at or over the upper end. " />
  <row Id="15590" PostHistoryTypeId="2" PostId="7590" RevisionGUID="6d947bfd-3830-4c4e-9538-fc40020afbde" CreationDate="2010-09-24T16:21:42.167" UserId="1484" Text="A 63-degree egg is slow cooked in the shell in a water bath of 63 degrees celsius. The shell is removed after the cooking process. A poached egg is removed from the shell before cooking and cooked in simmering water for a short amount of time. According to [this experiment][1], cooking eggs at slightly different temperatures in a water bath seems to make a difference. Perhaps the more exact cooking temperatures of a 63 degree egg give it a different texture than a regular poached egg.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodiemoment.com/2010/01/21/in-search-of-the-perfectly-cooked-egg-sous-vide-style/" />
  <row Id="15591" PostHistoryTypeId="2" PostId="7591" RevisionGUID="f1a88891-8afd-4d71-aa13-68d50102b472" CreationDate="2010-09-24T16:44:37.913" UserId="2582" Text="Basically it depends on how much salt (not how little water) there is in the fish. Here in Galicia and northern Portugal we usually soak it for 12 hours or so, changing the water once or twice. That will yield a slightly salty and tangy fish. If you don't like the salty edge and prefer it blander, soak it for 18 hours or so." />
  <row Id="15592" PostHistoryTypeId="2" PostId="7592" RevisionGUID="3038af6d-5096-49de-955f-bb257a286147" CreationDate="2010-09-24T16:45:11.423" UserId="1887" Text="You can also make it in the microwave. Either split first, remove the seeds and stringy goop, and place face-down on a microwave-safe plate or just prick it with a fork and cook it. Time will depend on size, but cook it until it's nice and soft. Then just use a fork to scrape out the flesh. The flesh will automatically come out in strings. &#xD;&#xA;&#xD;&#xA;You can also bake it whole -- which means that you'll have to scrape out the seeds after it's cooked. Again, make sure to prick it so that it doesn't split on its own. &#xD;&#xA;&#xD;&#xA;One warning, though -- it will have a crispier texture than noodles. No matter how long you cook it, it still won't be as soft as pasta. But that texture is actually one of the attractions, for me. It's got a bit of a crunch, which is nice. " />
  <row Id="15593" PostHistoryTypeId="2" PostId="7593" RevisionGUID="b7a68b78-84f1-4fb9-aade-ab160973d798" CreationDate="2010-09-24T16:55:10.737" UserId="2582" Text="Try a &lt;a href=&quot;http://en.wikipedia.org/wiki/Ribera_del_Duero&quot;&gt;Ribera del Duero&lt;/a&gt;; you may be surprised." />
  <row Id="15594" PostHistoryTypeId="2" PostId="7594" RevisionGUID="01e47712-5474-4851-9238-7a17eaa4242a" CreationDate="2010-09-24T16:59:03.570" UserId="60" Text="The sugar is simply used for flavoring; the fact that it helps brine to a lesser extent is just an added bonus. The sugar also aids in browning via the Maillard reaction, though this can also result in burning in a high heat application.&#xD;&#xA;&#xD;&#xA;I suggest brining two boneless skinless chicken breasts -- one in a salt-only brine and the other with the salt &amp; sugar brine suggested by Cook's Illustrated. You should notice a difference in both flavor and appearance." />
  <row Id="15595" PostHistoryTypeId="18" PostId="7558" RevisionGUID="4343d1db-2a2b-4224-8f24-837c3d7c10f7" CreationDate="2010-09-24T17:02:57.030" UserId="60" Comment="to http://cooking.stackexchange.com/questions/3903/cure-for-burns-from-hot-peppers-capsicum-oil" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15596" PostHistoryTypeId="18" PostId="7560" RevisionGUID="4343d1db-2a2b-4224-8f24-837c3d7c10f7" CreationDate="2010-09-24T17:02:57.030" UserId="60" Comment="from http://cooking.stackexchange.com/questions/7558/how-do-you-remove-cayenne-pepper-capsicum-oils-from-your-hands" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15597" PostHistoryTypeId="18" PostId="7561" RevisionGUID="4343d1db-2a2b-4224-8f24-837c3d7c10f7" CreationDate="2010-09-24T17:02:57.030" UserId="60" Comment="from http://cooking.stackexchange.com/questions/7558/how-do-you-remove-cayenne-pepper-capsicum-oils-from-your-hands" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15598" PostHistoryTypeId="18" PostId="3903" RevisionGUID="4343d1db-2a2b-4224-8f24-837c3d7c10f7" CreationDate="2010-09-24T17:02:57.030" UserId="60" Comment="from http://cooking.stackexchange.com/questions/7558/how-do-you-remove-cayenne-pepper-capsicum-oils-from-your-hands" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15599" PostHistoryTypeId="14" PostId="7558" RevisionGUID="a8013552-3c05-4014-8ea3-4ad1ea5891a2" CreationDate="2010-09-24T17:02:57.340" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15600" PostHistoryTypeId="5" PostId="7579" RevisionGUID="174dbdf1-adce-4fcc-b73b-2cd6e35b9077" CreationDate="2010-09-24T18:39:10.323" UserId="1504" Comment="added 1 characters in body" Text="Was thinking how to spice up our pancakes and eggs for the little ones and remember seeing pancakes in various shapes before.  Do people put them right in the pan or bring them out and then cut them after they've been already cooked?  I was thinking the same possibility for eggs too.  Then I got to thinking whether or not it was safe to put them in the pan.  Let's assume I have cheapo dollar store shapes and not the higher end stainless steel ones." />
  <row Id="15601" PostHistoryTypeId="2" PostId="7595" RevisionGUID="1becad0c-95be-42fc-b76d-dcaf7a59a057" CreationDate="2010-09-24T19:25:41.773" UserId="2584" Text="You can use it to boil eggs, cook beans, rice and polenta. It's great to cook potatos to make mashed potatos or potato salad." />
  <row Id="15602" PostHistoryTypeId="16" PostId="7595" RevisionGUID="1becad0c-95be-42fc-b76d-dcaf7a59a057" CreationDate="2010-09-24T19:25:41.773" UserId="-1" />
  <row Id="15603" PostHistoryTypeId="5" PostId="7589" RevisionGUID="fd59c70a-21b8-4a31-9cf5-6e6f7d7a1280" CreationDate="2010-09-24T19:48:22.933" UserId="1759" Comment="added 42 characters in body" Text="One thing I wonder is if your oven temperature is accurate? An oven thermometer helps there. As well as a pizza stone to maintain a steady temperature. Also, how big was your chicken? Maybe you didn't cook long enough for the weight.&#xD;&#xA;&#xD;&#xA;The method I use is this: Pre-heat the oven to 450. Clean bird, remove innards, truss. Salt (Tbls or so) and pepper or otherwise rub on marinade. Place the bird on a large cast iron skillet and cook for 1 hour. Remove bird and let rest for 10 minutes and meanwhile make a sauce utilizing the remnants in the pan. The skin is brown and the meat is juicy. _This method is in Michael Ruhlman's, 'Ratio'_. I find it to be a great method for basic roasted chicken.&#xD;&#xA;&#xD;&#xA;I usually use a 4 - 5 lb chicken and haven't checked the internal temps since the first few times of using this recipe except for when I'm at or over the upper end. " />
  <row Id="15608" PostHistoryTypeId="2" PostId="7597" RevisionGUID="e329a74e-d9f1-428c-bb4a-f698e3f3b707" CreationDate="2010-09-24T21:55:45.820" UserDisplayName="daniel" Text="Laura at plawingwithfireandwater.com uses her pressure cooker to make a cream croquant. Pour 35% cream in your cooker to 1/2 an inch, cook for ten minutes at full pressure. You will get a crunchy caramelized bit of gorgeousness made solely with cream. " />
  <row Id="15609" PostHistoryTypeId="16" PostId="7597" RevisionGUID="e329a74e-d9f1-428c-bb4a-f698e3f3b707" CreationDate="2010-09-24T21:55:45.820" UserId="-1" />
  <row Id="15615" PostHistoryTypeId="5" PostId="7162" RevisionGUID="cef2d435-1a6c-424d-9130-a15b3f8ec27b" CreationDate="2010-09-25T02:08:48.043" UserId="213" Comment="added 27 characters in body" Text="I know someone that can't eat citrus foods or foods with high acidity so when it comes to pizza this means having it with no tomato based sauces. So far this means having ranch or an Alfredo-type sauce, or worse yet no sauce! Aside from these can anyone suggest any other alternatives we can try?&#xD;&#xA;" />
  <row Id="15616" PostHistoryTypeId="2" PostId="7599" RevisionGUID="52e958ba-7a57-40df-aa70-39ba5cd5c7a8" CreationDate="2010-09-25T02:15:12.827" UserId="2039" Text="i made latkas and used flour as the binder, no egg. i placed the patties on an oiled a baking sheet and cooked them in the oven at 375F for about 30 mins. when i pulled them out they were quite stuck to the surface (although not burnt). &#xD;&#xA;&#xD;&#xA;the latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and i think this may have contributed. &#xD;&#xA;&#xD;&#xA;what would help it stick less? cooking for longer time at a lower temperature? sprinkling some flour directly on the baking sheet in addition to the oil? using more oil? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="15617" PostHistoryTypeId="1" PostId="7599" RevisionGUID="52e958ba-7a57-40df-aa70-39ba5cd5c7a8" CreationDate="2010-09-25T02:15:12.827" UserId="2039" Text="how do you stop latkas from sticking to the baking sheet when cooking them in the oven?" />
  <row Id="15618" PostHistoryTypeId="3" PostId="7599" RevisionGUID="52e958ba-7a57-40df-aa70-39ba5cd5c7a8" CreationDate="2010-09-25T02:15:12.827" UserId="2039" Text="&lt;cooking-techniques&gt;&lt;oven&gt;" />
  <row Id="15619" PostHistoryTypeId="6" PostId="7599" RevisionGUID="28f0e5dd-65fe-4ee9-9450-c96f395d1564" CreationDate="2010-09-25T03:26:06.770" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;oven&gt;&lt;jewish-cuisine&gt;" />
  <row Id="15620" PostHistoryTypeId="2" PostId="7600" RevisionGUID="48994a36-aca1-4f6d-a9c0-000066dfaf8c" CreationDate="2010-09-25T03:35:51.307" UserId="2125" Text="You could try using silicone pads such as the [Silpat][1].  I've never tried it with latkes, but we've used it to make Parmesean crisps, cookies, etc. &#xD;&#xA;&#xD;&#xA;But I agree Michael that frying them is probably the best. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://silpat.com/" />
  <row Id="15621" PostHistoryTypeId="5" PostId="7600" RevisionGUID="7257467b-6420-4809-a492-1add71b7590a" CreationDate="2010-09-25T05:10:14.080" UserId="2125" Comment="deleted 4 characters in body" Text="You could try using silicone pads such as the [Silpat][1].  I've never tried it with latkes, but we've used it to make Parmesean crisps, cookies, etc. &#xD;&#xA;&#xD;&#xA;But I agree with Michael that frying them is the best. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://silpat.com/" />
  <row Id="15625" PostHistoryTypeId="2" PostId="7602" RevisionGUID="39098e4c-0d5a-4583-b6ab-1643fba9172e" CreationDate="2010-09-25T14:55:10.393" UserId="2589" Text="I live in France now but my mother used almost the same recipe for ginger wine.  Boots the Chemist supplied the essences of capsicum, ginger, lemon and solution of burnt sugar etc.  The tartaric acid also came from Boots winemaker section.  The basic mix keeps for ages and is then added to the sugar and boiling water.  Tartaric acid (not cream of tartar) is added when the solution is cold. &#xD;&#xA;&#xD;&#xA;Then, to give it a kick, you add cognac to taste!&#xD;&#xA;&#xD;&#xA;These ingredients are still available to order online or from a chemist locally.&#xD;&#xA;&#xD;&#xA;Goog luck! " />
  <row Id="15626" PostHistoryTypeId="5" PostId="2500" RevisionGUID="b8a37589-ea29-4edd-99aa-3386582b733b" CreationDate="2010-09-25T16:45:41.490" UserId="2404" Comment="corrected spelling: &quot;allrecipies&quot;-&gt;&quot;allrecipes&quot;" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [Google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipes][4]&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [BBC Good Food][6]&#xD;&#xA; - [Food][7] the old RecipeZaar site&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipes.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.bbcgoodfood.com/&#xD;&#xA;  [7]: http://www.food.com/" />
  <row Id="15627" PostHistoryTypeId="2" PostId="7603" RevisionGUID="61074efd-7bb0-45f6-8a6e-9b5b8d0c0c25" CreationDate="2010-09-25T19:28:56.237" UserDisplayName="name" Text="Two well known facts about pomegranates:&#xD;&#xA;&#xD;&#xA; 1. they are yummy&#xD;&#xA; 2. they are a pain to peel by hand&#xD;&#xA;&#xD;&#xA;do you know of any efficient ways to peel pomegranates? by efficient i mean two things:&#xD;&#xA;&#xD;&#xA; 1. quick&#xD;&#xA; 2. minimum number of 'hurt' arils&#xD;&#xA;&#xD;&#xA;be blessed&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15628" PostHistoryTypeId="1" PostId="7603" RevisionGUID="61074efd-7bb0-45f6-8a6e-9b5b8d0c0c25" CreationDate="2010-09-25T19:28:56.237" UserDisplayName="name" Text="how to peel a pomegranate efficiently?" />
  <row Id="15629" PostHistoryTypeId="3" PostId="7603" RevisionGUID="61074efd-7bb0-45f6-8a6e-9b5b8d0c0c25" CreationDate="2010-09-25T19:28:56.237" UserDisplayName="name" Text="&lt;peeling&gt;" />
  <row Id="15630" PostHistoryTypeId="2" PostId="7604" RevisionGUID="7b5f7801-3a6f-476b-a916-02671bbb45d1" CreationDate="2010-09-25T20:01:50.013" UserId="1393" Text="Why peel it? I cut or break the pomegranate in quarters, then just sort of bend a quarter backwards towards the peel side to start breaking out the arils, and then pick loosen them with my fingers. Works fine. Tedious but about as efficient as it gets. Some people like to do this under water in a bowl, but I haven't found it to give any great advantage." />
  <row Id="15631" PostHistoryTypeId="2" PostId="7605" RevisionGUID="9e1d2c3e-6db3-4dba-9c5b-2d9c5c4d692e" CreationDate="2010-09-25T20:40:37.653" UserDisplayName="daniel" Text="Even easier than Michael's way:&#xD;&#xA;&#xD;&#xA;Quarter the pomegranate. Hold it over a bowl of water, seeds down, and spank it repeatedly with the flat of a large knife. Done. (The water makes separation of pith and seeds easier; the latter sing and the former floats)." />
  <row Id="15632" PostHistoryTypeId="2" PostId="7606" RevisionGUID="f9e33185-8168-400b-bed7-9ffa05f2126f" CreationDate="2010-09-25T20:40:58.170" UserId="950" Text="I noticed my grocery store has &quot;frozen fresh&quot; chopped herbs (basil, cilantro, oregano I think, among others) in the freezer section. How would these compare to fresh herbs?" />
  <row Id="15633" PostHistoryTypeId="1" PostId="7606" RevisionGUID="f9e33185-8168-400b-bed7-9ffa05f2126f" CreationDate="2010-09-25T20:40:58.170" UserId="950" Text="How do &quot;frozen fresh&quot; herbs compare to fresh?" />
  <row Id="15634" PostHistoryTypeId="3" PostId="7606" RevisionGUID="f9e33185-8168-400b-bed7-9ffa05f2126f" CreationDate="2010-09-25T20:40:58.170" UserId="950" Text="&lt;freezing&gt;&lt;herbs&gt;&lt;fresh&gt;" />
  <row Id="15635" PostHistoryTypeId="5" PostId="7605" RevisionGUID="23098edd-a8ab-4697-9ddf-52f3dafd2e62" CreationDate="2010-09-25T21:06:10.400" UserDisplayName="daniel" Comment="spelling" Text="Even easier than Michael's way:&#xD;&#xA;&#xD;&#xA;Quarter the pomegranate. Hold it over a bowl of water, seeds down, and spank it repeatedly with the flat of a large knife. Done. (The water makes separation of pith and seeds easier; the latter sink and the former floats)." />
  <row Id="15636" PostHistoryTypeId="2" PostId="7607" RevisionGUID="590a0a81-3014-4204-97e9-4769c1d43457" CreationDate="2010-09-25T21:18:06.920" UserId="1816" Text="The texture of frozen herbs is going to be totally different after thawing.  In my opinion frozen herbs are fine for using in cooking, but they don't work well as a garnish or as an addition to a dish at the end of cooking.  &#xD;&#xA;&#xD;&#xA;The taste is definitely better than dried, though." />
  <row Id="15637" PostHistoryTypeId="6" PostId="4091" RevisionGUID="1c226969-9180-4195-ad84-63141f3d5157" CreationDate="2010-09-25T21:21:23.377" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;sugar&gt;&lt;ginger&gt;&lt;lemon&gt;&lt;capsicum&gt;" />
  <row Id="15638" PostHistoryTypeId="2" PostId="7608" RevisionGUID="ffea15ec-9fbd-420e-b4d7-dabb2eba59f9" CreationDate="2010-09-25T22:51:22.987" UserId="2592" Text="I see some references on this site to 'salting' a steak before frying it. What does this mean? Should I coat the steak in salt? I can imagine that would result in a *very* salty steak!" />
  <row Id="15639" PostHistoryTypeId="1" PostId="7608" RevisionGUID="ffea15ec-9fbd-420e-b4d7-dabb2eba59f9" CreationDate="2010-09-25T22:51:22.987" UserId="2592" Text="What does it mean to 'salt' a steak prior to frying?" />
  <row Id="15640" PostHistoryTypeId="3" PostId="7608" RevisionGUID="ffea15ec-9fbd-420e-b4d7-dabb2eba59f9" CreationDate="2010-09-25T22:51:22.987" UserId="2592" Text="&lt;frying&gt;&lt;steak&gt;&lt;salt&gt;" />
  <row Id="15641" PostHistoryTypeId="2" PostId="7609" RevisionGUID="b3d40b04-8d9d-429c-8306-4fc2c086bba8" CreationDate="2010-09-25T22:56:53.573" UserId="60" Text="Yes that's exactly what it means, apply salt to the steak. You shouldn't _coat_ it, but you should apply salt very liberally. It's actually hard to over-salt a steak; many inexperienced cooks actually underseason the steak.&#xD;&#xA;&#xD;&#xA;I suggest about 1 tsp per side for a good ribeye. Salt it about 10-15 minutes prior." />
  <row Id="15642" PostHistoryTypeId="2" PostId="7610" RevisionGUID="969fdba3-1b24-4094-880e-e5b0197f05d1" CreationDate="2010-09-26T02:06:18.887" UserId="1963" Text="The steak won't absorb the salt, so even if you over do it the result won't be nearly as bad as you think, you'll only have a salty residue on the exterior of the steak.  Benefits of salting before you cook:&#xD;&#xA;&#xD;&#xA; - Some of the moisture in the meat will be pulled out by the salt, and help to concentrate the flavors of the steak&#xD;&#xA; - Having salt on the exterior helps the transfer of heat and creating a crust that forms on the outside of the steak." />
  <row Id="15651" PostHistoryTypeId="2" PostId="7614" RevisionGUID="bbb5aa00-e75d-419b-ae52-2ce7041f3821" CreationDate="2010-09-26T03:14:07.057" UserId="2194" Text="I bought a box of frozen chicken nuggets and baked them in my oven according to the instructions on the box.&#xD;&#xA;&#xD;&#xA;However, the taste a bit dry and I feel they are not as good as those sold in KFC.&#xD;&#xA;&#xD;&#xA;There are still a lot of them frozen in the fridge.  So how can I make them more tasty?" />
  <row Id="15652" PostHistoryTypeId="1" PostId="7614" RevisionGUID="bbb5aa00-e75d-419b-ae52-2ce7041f3821" CreationDate="2010-09-26T03:14:07.057" UserId="2194" Text="How to make chicken nuggets more tasty?" />
  <row Id="15653" PostHistoryTypeId="3" PostId="7614" RevisionGUID="bbb5aa00-e75d-419b-ae52-2ce7041f3821" CreationDate="2010-09-26T03:14:07.057" UserId="2194" Text="&lt;chicken&gt;" />
  <row Id="15654" PostHistoryTypeId="2" PostId="7615" RevisionGUID="da1ae231-a3fd-4f76-8312-8a9b467cd7c0" CreationDate="2010-09-26T03:15:48.950" UserDisplayName="Ken Trough" Text="If you grow African Blue Basil, you'll have a TON of flowers that are not at all bitter at any time. We use them in all kinds of cooking, but our favorite use is to make Basil Bud Ice Cream. Literally the best ice cream I've ever tasted. The flavor of these flowers is the basil itself with strong floral overtones that mesh well. Great fresh as a salad topper too.&#xD;&#xA;&#xD;&#xA;Honestly, you haven't lived until you try growing African Blue Basil. Everyone raves about it and everything we make with it. Just finished a MONSTER batch of pesto to keep us through the winter. Best plant I've ever grown, bar none. We had about 50-60 plants this year. Also, definitely top them as they grow in tridents and by topping them, you cause them to bush out a lot more dramatically." />
  <row Id="15655" PostHistoryTypeId="16" PostId="7615" RevisionGUID="da1ae231-a3fd-4f76-8312-8a9b467cd7c0" CreationDate="2010-09-26T03:15:48.950" UserId="-1" />
  <row Id="15656" PostHistoryTypeId="2" PostId="7616" RevisionGUID="51fd3972-5129-4a0c-ba21-f31a327baeee" CreationDate="2010-09-26T03:21:50.707" UserId="2047" Text="You could try covering up the taste with a sauce, but to get an authentic fast-food flavor, you'll need to deep fry them instead." />
  <row Id="15657" PostHistoryTypeId="2" PostId="7617" RevisionGUID="ddb73ddb-f620-4f24-a201-536055fb1c94" CreationDate="2010-09-26T09:17:56.993" UserId="1797" Text="First off, I'm talking about what they call Rose Veal here not the crate Veal which has given the meat such a bad name.&#xD;&#xA;&#xD;&#xA;So, I've tried a few recipes, a roast, a stew and some breadcrumbed escalopes. The escalopes were fantastic but I can't honestly say any of it was better than the equivelant dish made with beef, or pork where a milder flavour was desired.  &#xD;&#xA;But, the veal wasn't exactly cheap so am I missing something. I'd sort of expected something a bit more special if I'm paying a premium for it. &#xD;&#xA;&#xD;&#xA;Are there some specific recipes which show the meat off better? What is it people enjoy so much about veal and ho can I acentuate that quality.&#xD;&#xA;&#xD;&#xA;Thanks," />
  <row Id="15658" PostHistoryTypeId="1" PostId="7617" RevisionGUID="ddb73ddb-f620-4f24-a201-536055fb1c94" CreationDate="2010-09-26T09:17:56.993" UserId="1797" Text="What's the big deal with Veal? recipe suggestions please." />
  <row Id="15659" PostHistoryTypeId="3" PostId="7617" RevisionGUID="ddb73ddb-f620-4f24-a201-536055fb1c94" CreationDate="2010-09-26T09:17:56.993" UserId="1797" Text="&lt;recipe&gt;&lt;flavor&gt;" />
  <row Id="15660" PostHistoryTypeId="2" PostId="7618" RevisionGUID="3361e160-7062-405e-9bd7-020254b2f922" CreationDate="2010-09-26T10:26:04.220" UserId="87" Text="At our restaurant chicken nuggets were the extra piece of breast between the wing drum and the breast. we coated them with a bit of drymix(APF + cayenne + salt + pepper + some secret spices) and a touch of buttermilk. After being deep fried, they'd be thrown right away into a Cajun, light sauce, and covered for 10 minutes. " />
  <row Id="15661" PostHistoryTypeId="2" PostId="7619" RevisionGUID="520f86ce-c5c8-4b28-b8a3-863122f67cf2" CreationDate="2010-09-26T11:51:32.057" UserId="446" Text="The secret to really crispy skin has everything to do with rendering the fat that lies directly under it.  Once that fat has removed itself from the skin, a little high heat will crisp it up perfectly.  If I am creating a roast chicken, I normally remove it from the packaging  and allow it to sit uncovered in the fridge for at least overnight, longer if I have the time. Then I start the chicken low to render the fat, you have to cook it at a minimum of 178F (80C) to remove the most fat. Once the fat renders out, which is going to vary depending on the temp you start the chicken at, you crank the temp to the 450 to 500F range and baste regularly.&#xD;&#xA;&#xD;&#xA;To maximize the skin that will crisp you want to make sure that your chicken isn't sitting inside the fat while it cooks.  I normally use a inset rack to keep the chicken above the fat but you don't have to.  The other component to crispy skin is cooking the chicken uncovered.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15662" PostHistoryTypeId="2" PostId="7620" RevisionGUID="3bf7b980-9fa2-4b18-9842-11c493eba197" CreationDate="2010-09-26T12:29:40.660" UserId="2010" Text="You could also use fruit juices to cook the veg.&#xD;&#xA;&#xD;&#xA;I cook carrots and Parsnips in Orange Juice for example." />
  <row Id="15664" PostHistoryTypeId="2" PostId="7622" RevisionGUID="1445dbb5-f009-40f3-bd2a-f9c1e14ccfb8" CreationDate="2010-09-26T14:48:52.600" UserId="177" Text="I was watching a cooking show and one of the chefs used dry ice to &quot;flash freeze&quot; some fruit for a dessert - are there any other uses for liquid nitrogen (Dry Ice) that can be employed in preparing different foods?  Obviously, you can't eat Dry Ice, so my question is based on using it as a Cooking Technique, not as a recipe. I never noticed before, but my neighborhood grocery store (Large Regional Branch) sells it...." />
  <row Id="15665" PostHistoryTypeId="1" PostId="7622" RevisionGUID="1445dbb5-f009-40f3-bd2a-f9c1e14ccfb8" CreationDate="2010-09-26T14:48:52.600" UserId="177" Text="Are there any cooking techniques that employ &quot;Dry Ice&quot; - Liquid Nitrogen?" />
  <row Id="15666" PostHistoryTypeId="3" PostId="7622" RevisionGUID="1445dbb5-f009-40f3-bd2a-f9c1e14ccfb8" CreationDate="2010-09-26T14:48:52.600" UserId="177" Text="&lt;cooking-techniques&gt;" />
  <row Id="15667" PostHistoryTypeId="4" PostId="7622" RevisionGUID="a5023c30-6112-49a3-86db-bef7be3a31e2" CreationDate="2010-09-26T14:55:54.860" UserId="177" Comment="edited title; deleted 18 characters in body" Text="Are there any cooking techniques that employ &quot;Dry Ice&quot; ?" />
  <row Id="15668" PostHistoryTypeId="2" PostId="7623" RevisionGUID="d7c4fd5b-b873-4bce-b510-6a82cb939256" CreationDate="2010-09-26T14:56:33.360" UserId="45" Text="There aren't a huge number of uses for dry ice that I know of. One of the big ones is that it's a traditional way to carbonate certain beverages. I've seen root beer made by taking the flat root beer base and dropping dry ice chips in. It sublimates and then the gas goes into solution. You could certainly use it for that. &#xD;&#xA;&#xD;&#xA;Other than that, it's a good way to keep things frozen during shipping. It'll keep stuff deep-frozen, whereas water ice will keep everything at exactly 32 F, which is not that useful. " />
  <row Id="15669" PostHistoryTypeId="5" PostId="7622" RevisionGUID="a5023c30-6112-49a3-86db-bef7be3a31e2" CreationDate="2010-09-26T14:55:54.860" UserId="177" Comment="edited title; deleted 18 characters in body" Text="I was watching a cooking show and one of the chefs used dry ice to &quot;flash freeze&quot; some fruit for a dessert - are there any other uses for Dry Ice that can be employed in preparing different foods?  Obviously, you can't eat Dry Ice, so my question is based on using it as a Cooking Technique, not as a recipe. I never noticed before, but my neighborhood grocery store (Large Regional Branch) sells it...." />
  <row Id="15670" PostHistoryTypeId="6" PostId="7622" RevisionGUID="c4b08bdc-0b45-4d6c-b6b0-a729dac585e1" CreationDate="2010-09-26T14:59:03.920" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;" />
  <row Id="15671" PostHistoryTypeId="5" PostId="7617" RevisionGUID="4ac446d6-9770-4aa4-aedc-cd8f790e36d7" CreationDate="2010-09-26T15:14:18.237" UserId="41" Comment="added 12 characters in body; edited tags; edited title; added 1 characters in body" Text="First off, I'm talking about what they call Rose Veal here, not the crate Veal which has given the meat such a bad name.&#xD;&#xA;&#xD;&#xA;So, I've tried a few recipes: a roast, a stew and some breadcrumbed escalopes. The escalopes were fantastic, but I can't honestly say any of it was better than the equivalent dish made with beef, or pork where a milder flavour was desired.&#xD;&#xA;&#xD;&#xA;But, the veal wasn't exactly cheap, so am I missing something?  I'd sort of expected something a bit more special if I'm paying a premium for it. &#xD;&#xA;&#xD;&#xA;Are there some specific preparation methods and/or pairings which show the meat off better? What is it people enjoy so much about veal and how can I accentuate that quality?" />
  <row Id="15672" PostHistoryTypeId="4" PostId="7617" RevisionGUID="4ac446d6-9770-4aa4-aedc-cd8f790e36d7" CreationDate="2010-09-26T15:14:18.237" UserId="41" Comment="added 12 characters in body; edited tags; edited title; added 1 characters in body" Text="What is unique about veal and how can I take advantage of this in my preparation?" />
  <row Id="15673" PostHistoryTypeId="6" PostId="7617" RevisionGUID="4ac446d6-9770-4aa4-aedc-cd8f790e36d7" CreationDate="2010-09-26T15:14:18.237" UserId="41" Comment="added 12 characters in body; edited tags; edited title; added 1 characters in body" Text="&lt;preparation&gt;&lt;veal&gt;" />
  <row Id="15674" PostHistoryTypeId="2" PostId="7624" RevisionGUID="c9a17258-c1a8-4295-9969-1f18f33d0b0d" CreationDate="2010-09-26T15:51:12.943" UserId="1393" Text="Yes, you can [use it to carry aromas][1] in modernist presentation or to make an [anti-griddle][2] (for making rapidly frozen items with a liquid center).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2010/03/using-dry-ice-to-carry-scent-culinary-fog.html&#xD;&#xA;  [2]: http://www.herbivoracious.com/2010/01/antigriddle-pudding-pop-bruleed-mango-black-sesame-tuile-recipe.html" />
  <row Id="15675" PostHistoryTypeId="16" PostId="7617" RevisionGUID="6b5e82e4-60df-49d9-a257-f36705a412cb" CreationDate="2010-09-26T17:20:55.930" UserId="1797" />
  <row Id="15676" PostHistoryTypeId="2" PostId="7625" RevisionGUID="e11b8054-26aa-43df-a609-0c60d67e6451" CreationDate="2010-09-26T18:21:22.823" UserId="812" Text="We cooked some pork belly over the weekend and part of the recipe is to &quot;score the skin&quot;.&#xD;&#xA;&#xD;&#xA;We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even tried out some sharp scissors! If you don't do this, you don't really get decent crackling.&#xD;&#xA;&#xD;&#xA;Is there some technique to doing this?&#xD;&#xA;" />
  <row Id="15677" PostHistoryTypeId="1" PostId="7625" RevisionGUID="e11b8054-26aa-43df-a609-0c60d67e6451" CreationDate="2010-09-26T18:21:22.823" UserId="812" Text="How do you score pork skin?" />
  <row Id="15678" PostHistoryTypeId="3" PostId="7625" RevisionGUID="e11b8054-26aa-43df-a609-0c60d67e6451" CreationDate="2010-09-26T18:21:22.823" UserId="812" Text="&lt;pork&gt;&lt;skin&gt;" />
  <row Id="15680" PostHistoryTypeId="5" PostId="7625" RevisionGUID="38b24c22-ba1e-4b0a-991a-37e5de2c2f84" CreationDate="2010-09-26T19:32:26.957" UserId="812" Comment="Format" Text="We cooked some pork belly over the weekend and part of the recipe is to &quot;score the skin&quot;.&#xD;&#xA;&#xD;&#xA;We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even tried out some sharp scissors! &#xD;&#xA;&#xD;&#xA;If you don't score the skin, you don't really get decent crackling.&#xD;&#xA;&#xD;&#xA;Is there some technique to doing this?&#xD;&#xA;" />
  <row Id="15681" PostHistoryTypeId="2" PostId="7627" RevisionGUID="25fbd3fb-788c-4c06-ae60-240ffae14691" CreationDate="2010-09-26T20:14:55.697" UserId="86" Text="I recommend (and use) a [utility knife][1]. &#xD;&#xA;&#xD;&#xA;Not only are they fairly tough and sharp, you can adjust the blade to the depth you need (you don't want to cut too deep). *And* the blades are cheap to replace...&#xD;&#xA;&#xD;&#xA;![Stanley utility knife image from Amazon.com][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Stanley-10-099-Classic-Retractable-Utility/dp/B00002X204/&#xD;&#xA;  [2]: http://i.stack.imgur.com/jejCG.jpg" />
  <row Id="15688" PostHistoryTypeId="2" PostId="7628" RevisionGUID="d4b247da-c0c9-4069-8c46-333d453f1006" CreationDate="2010-09-26T21:04:34.610" UserId="67" Text="The utility knife that Knives mentioned work fine, and they're pretty cheap at the hardware store, but I tend to have roofing tar or the like on any of the ones I have (and the snap blade knives I don't want to disassemble to clean after using for food)&#xD;&#xA;&#xD;&#xA;I've only done it for ham, so I don't know if other parts are worse to cut through, but I just use a paring knife.  As I don't put them against a cutting board very often, they keep their edge.  I even use one of my less expensive knifes (Wustof Silverpoint), because it's got a thinner blade).  I don't hold it by the handle, though -- I pinch either side of the blade, and let just enough of the tip be exposed to cut to the depth I want.&#xD;&#xA;&#xD;&#xA;Don't use a &quot;micro-serated&quot; blade for this, it grabs too much and will make a mess.  I don't even know that you'd want a serated blade, just a good, sharp, small knife." />
  <row Id="15695" PostHistoryTypeId="2" PostId="7629" RevisionGUID="541184dc-88aa-4417-970d-1e6321a43345" CreationDate="2010-09-26T22:03:46.600" UserId="67" Text="Veal is naturally tender, with a mild flavor.  &#xD;&#xA;&#xD;&#xA;I'm currently living in an area where I don't know where to even get veal easily, but we'd have it for special occassions at my great-grandmother's house growing up.&#xD;&#xA;&#xD;&#xA;Think if it like the cow equivalent of lamb.  Anything that comes out well in lamb (shank, rib chops, shish-kabab, etc) works well.  My mom would also get a 'meatloaf mix' of beef, veal and pork growing up to use in meatballs and meatloaf, which I've since learned that the fats melt at different temperatures, which makes for a more juicy meatloaf.&#xD;&#xA;&#xD;&#xA;I don't know that I've had enough veal to comment on what people enjoy so much about it.  (Although, I love osso bucco, and I don't know how a grown-cow equivalent would come out).&#xD;&#xA;&#xD;&#xA;I also don't know that veal was always considered the &quot;delicacy&quot; that it is today -- male cows (bulls) can get agressive when get older, so they were culled at a younger age.  As I don't see veal for sale, and I don't see fields full of bulls, I can only assume it's either exported to other countries, or that it's used in products like dog food or processed products where people won't get obsessed with ethical issues so much.  (and if that's the case, it's not being sold for high value).&#xD;&#xA;" />
  <row Id="15696" PostHistoryTypeId="16" PostId="7629" RevisionGUID="541184dc-88aa-4417-970d-1e6321a43345" CreationDate="2010-09-26T22:03:46.600" UserId="-1" />
  <row Id="15697" PostHistoryTypeId="2" PostId="7630" RevisionGUID="e880a254-0196-468c-8890-21748925f92b" CreationDate="2010-09-26T22:32:57.870" UserDisplayName="Phil" Text="Best to use a wooden pestle, but the back end of a wooden utensile can get the job doen.  Muddle the lime and sugar in the bottom of the glass first.  Goal is to get a good syrup.  Put a bit of mint (2 leaves) in last and lightly muddle so as not to break them up into bits.  Add your ice to the top of the glass.  Add your Rum, and then add your Club Soda then mix by moving your utensile up and down through the ice.  Add a couple of mint leaves during this process.  The ice will help bruise the mint during the mix.  Finally, take about 12 mint leaves in your hands.  Clap your hands together to bruise the leaves helping to induce the mint juice/flavor out. (I'll bet that rolling pin method would work well here).  Jam the leaves down the ice with your utensile. " />
  <row Id="15698" PostHistoryTypeId="2" PostId="7631" RevisionGUID="2b09c77b-aa80-4f0f-8239-aa0672821f82" CreationDate="2010-09-27T00:18:46.003" UserDisplayName="kocakafa" Text="This info may save life:)" />
  <row Id="15699" PostHistoryTypeId="1" PostId="7631" RevisionGUID="2b09c77b-aa80-4f0f-8239-aa0672821f82" CreationDate="2010-09-27T00:18:46.003" UserDisplayName="kocakafa" Text="Can I tell whether a raw egg is fresh without breaking it?" />
  <row Id="15700" PostHistoryTypeId="3" PostId="7631" RevisionGUID="2b09c77b-aa80-4f0f-8239-aa0672821f82" CreationDate="2010-09-27T00:18:46.003" UserDisplayName="kocakafa" Text="&lt;eggs&gt;&lt;raw&gt;" />
  <row Id="15701" PostHistoryTypeId="6" PostId="7631" RevisionGUID="2d434f87-6d39-47ca-a0d4-4fcd9da400e4" CreationDate="2010-09-27T00:24:35.727" UserDisplayName="kocakafa" Comment="tag adding" Text="&lt;eggs&gt;&lt;fresh&gt;&lt;raw&gt;" />
  <row Id="15702" PostHistoryTypeId="10" PostId="7631" RevisionGUID="da24a12f-3934-4988-b989-4934ee8237bf" CreationDate="2010-09-27T00:42:39.810" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="15703" PostHistoryTypeId="5" PostId="7631" RevisionGUID="919c1296-de45-4631-8767-6f65dce7acfe" CreationDate="2010-09-27T00:42:39.967" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Sniffing out a rotten egg from the dozen](http://cooking.stackexchange.com/questions/106/sniffing-out-a-rotten-egg-from-the-dozen)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;This info may save life:)" />
  <row Id="15704" PostHistoryTypeId="2" PostId="7632" RevisionGUID="3c8349c1-0cba-43d8-a4d3-8c84948bd289" CreationDate="2010-09-27T01:17:22.500" UserDisplayName="daniel" Text="It is possible, though tricky, to make ice cream using dry ice. You will need the ice itself to be pulverized, then pour it into your liquid ice cream base in a mixer with the paddle attachment running. Same concept as liquid nitrogen ice cream, but with mixed results (according to a friend who has one it; I have never done it  myself)." />
  <row Id="15707" PostHistoryTypeId="2" PostId="7634" RevisionGUID="ee16e6ee-fce7-498e-add2-64ce09d494a2" CreationDate="2010-09-27T10:03:20.440" UserId="197" Text="Last spring I planted two seedlings that claimed to be pumpkin. They've grown long tendrils and lots of leaves, and have made several flowers, and I thought that was that (I subsequently found out you're supposed to pollinate pumpkin manually). &#xD;&#xA;&#xD;&#xA;Having now cleared some of the weeds from around them, I've discovered that they have in fact fruited. &#xD;&#xA;&#xD;&#xA;One plant has two fruits - both very dark green, spherical, one about 3&quot; or 4&quot; diameter and the other one about 6&quot; diameter. &#xD;&#xA;&#xD;&#xA;The other plant has two fruits - both yellow, spherical, about 1&quot; in diameter. &#xD;&#xA;&#xD;&#xA;Are these in fact pumpkins or maybe some other sort of squash (presumably it's possible the two seedlings are not the same variety)? How can I tell? How can I tell when they're ready to eat? Will the mini ones continue to grow now the weather has turned cold and wet? " />
  <row Id="15708" PostHistoryTypeId="1" PostId="7634" RevisionGUID="ee16e6ee-fce7-498e-add2-64ce09d494a2" CreationDate="2010-09-27T10:03:20.440" UserId="197" Text="How to distinguish between different types of squash?" />
  <row Id="15709" PostHistoryTypeId="3" PostId="7634" RevisionGUID="ee16e6ee-fce7-498e-add2-64ce09d494a2" CreationDate="2010-09-27T10:03:20.440" UserId="197" Text="&lt;squash&gt;" />
  <row Id="15710" PostHistoryTypeId="2" PostId="7635" RevisionGUID="9f5a543e-5332-436c-a570-2de0c33db49d" CreationDate="2010-09-27T12:24:14.800" UserId="2606" Text="Another issue with sugar in baby foods is that if your baby is given generally sweet food, he/she will develop a natural taste for sugar and sweet things. that might lead to a more unhealthy diet.&#xD;&#xA;&#xD;&#xA;If you wan't to use some natural healthy ingredients to sweeten things up, i would suggest using mashed banana, apple- pear puree, mango etc. etc.. " />
  <row Id="15711" PostHistoryTypeId="2" PostId="7636" RevisionGUID="d754ef71-2893-4ba6-9ed6-abad0f3edc72" CreationDate="2010-09-27T12:58:19.403" UserId="183" Text="When cooking okra in a bit of water, the water becomes gooey.  What does the okra release that makes the water slimy?  Would the goo have other culinary uses (as an additive to thicken sauces or improve the texture of ice-creams)? " />
  <row Id="15712" PostHistoryTypeId="1" PostId="7636" RevisionGUID="d754ef71-2893-4ba6-9ed6-abad0f3edc72" CreationDate="2010-09-27T12:58:19.403" UserId="183" Text="What is that gooey stuff from okra?" />
  <row Id="15713" PostHistoryTypeId="3" PostId="7636" RevisionGUID="d754ef71-2893-4ba6-9ed6-abad0f3edc72" CreationDate="2010-09-27T12:58:19.403" UserId="183" Text="&lt;food-science&gt;&lt;okra&gt;" />
  <row Id="15714" PostHistoryTypeId="2" PostId="7637" RevisionGUID="fc7f2949-26b6-4715-9198-3e79876974ed" CreationDate="2010-09-27T13:16:00.890" UserId="2001" Text="The slime is called mucilage. It is around the seeds on the inside of the pod. It is made of protein and carbohydrates including fiber.&#xD;&#xA;&#xD;&#xA;The mucilage is (as you alluded in your question) used for thickening gumbos and similar stews. Besides this, I've only ever seen it referred to as an annoyance and avoided by leaving the pod whole or dry cooking like frying.&#xD;&#xA;&#xD;&#xA;I imagine there could be some creative halloween uses of mucilage but those would be off topic for this site. :)" />
  <row Id="15715" PostHistoryTypeId="2" PostId="7638" RevisionGUID="b96e0341-82a8-4f40-a7f7-3b11c930fa28" CreationDate="2010-09-27T14:40:37.203" UserId="1484" Text="I've found there isn't a whole lot you can do to make them tasty -- frozen food is, to me at least, a &quot;oh no, I'm drunk and it's 3am and I want something to eat without driving&quot; food, or a &quot;oh no, it's 3am and I've forgotten to eat because I'm studying and I want something to eat without driving&quot; food. What you can do, however, is let them defrost a little bit and then add spices (I add cayenne pepper or red pepper flakes, but I am also not putting a large amount of effort into it at that point) before cooking them.&#xD;&#xA;&#xD;&#xA;Note: I have no idea how _safe_ this actually is, but it seems to work okay.&#xD;&#xA;&#xD;&#xA;Another thing you can do is use them with other things. Chop up the chicken nuggets and mix them into fried rice or whatever. Depending on the type of chicken nugget, you can slice them into thin chicken nuggets and put them on a sandwich (with a little mayo, lettuce, onion, etc)&#xD;&#xA;&#xD;&#xA;Edit: I also forgot to mention sauce. Chicken nuggets are pretty bland, so if you make an awesome sauce to dip them in it can mask the (lack of) flavor pretty well." />
  <row Id="15716" PostHistoryTypeId="2" PostId="7639" RevisionGUID="8d2305a0-bd87-49b7-b90f-1f6d3834246b" CreationDate="2010-09-27T15:17:38.110" UserId="2545" Text="We have a large granite (I think) mortar and pestle, and while keeping it clean generally doesn't seem too difficult, I have absolutely no idea how to avoid it staining when it's used with turmeric powder when cooking curries.&#xD;&#xA;&#xD;&#xA;Generally, we'll ground the spices then add garlic and a little water to create a paste which is then fried; the only solution I can think of to avoid the yellow stain is to add the turmeric separately to the pan and leave it out of the mortar entirely. Would this work satisfactorily, or is there a way to get the colour from the mortar?" />
  <row Id="15717" PostHistoryTypeId="1" PostId="7639" RevisionGUID="8d2305a0-bd87-49b7-b90f-1f6d3834246b" CreationDate="2010-09-27T15:17:38.110" UserId="2545" Text="Removing turmeric colour from mortar and pestle" />
  <row Id="15718" PostHistoryTypeId="3" PostId="7639" RevisionGUID="8d2305a0-bd87-49b7-b90f-1f6d3834246b" CreationDate="2010-09-27T15:17:38.110" UserId="2545" Text="&lt;cleaning&gt;&lt;curry&gt;" />
  <row Id="15719" PostHistoryTypeId="2" PostId="7640" RevisionGUID="2cb79660-0658-4ca9-bbfe-724db49c94a7" CreationDate="2010-09-27T15:35:03.173" UserId="1816" Text="For cleaning granite, check out the tips (and what not to do) at [this resource][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dreamkitchensuk.com/Cleaning-stains.html" />
  <row Id="15720" PostHistoryTypeId="2" PostId="7641" RevisionGUID="b4b79256-4449-442d-b05d-b7211c7dd117" CreationDate="2010-09-27T16:00:51.510" UserId="2283" Text="If you want to post a picture somewhere I can probably tell you. &#xD;&#xA;&#xD;&#xA;You could do a cursory google image search and see if visually you can tell what they are. I have grown pumpkins most of my life and I have never manually pollinated them, I have never grown the &quot;big ones&quot; though so maybe that could be different. &#xD;&#xA;&#xD;&#xA;Pumpkins in the southern US generally ripen closer to late september-to-mid-october and can hang on the vines for a bit. It sounds like you have some veriety of squash. If you do have pumpkins unless they are an off shoot hybrid they should be taking on their orange color by now, especially if you planted them in spring. Having said that if they did not get enough water or enough heat then their growth would be stunted. It could be your yellows have stunted and are shriveling but I would assume they look healthy. &#xD;&#xA;" />
  <row Id="15721" PostHistoryTypeId="2" PostId="7642" RevisionGUID="98551645-a4ac-4789-88ea-b6c5f6f323b4" CreationDate="2010-09-27T16:07:13.510" UserId="2283" Text="I wanted to plug my absolute favorite chef; Jamie Oliver. :) He has a video on how to prepare a pomegranite. http://jamieshomecookingskills.com/skills-specific.php?skill=preparing%20fruit. I would have given you the direct link but it pops up in a modal window. " />
  <row Id="15722" PostHistoryTypeId="6" PostId="7639" RevisionGUID="c2d21446-3e73-4706-b43a-541e68695040" CreationDate="2010-09-27T16:23:08.243" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;spices&gt;&lt;curry&gt;" />
  <row Id="15723" PostHistoryTypeId="6" PostId="7603" RevisionGUID="f4efa379-4f6d-462d-91a8-2b4a3155df8d" CreationDate="2010-09-27T16:23:59.317" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;knife-skills&gt;&lt;peeling&gt;&lt;pomegranate&gt;" />
  <row Id="15724" PostHistoryTypeId="2" PostId="7643" RevisionGUID="b3f6c93d-93bb-450c-839b-32eedc730e8f" CreationDate="2010-09-27T16:41:26.870" UserId="1342" Text="I am not talking about the chemical difference (sugar is chemically a molecule formed by two monosaccarides: glucose and fructose). I am wondering about the difference from the cooking point of view in using pure glucose syrup vs. a syrup made of simple kitchen sugar dissolved in water." />
  <row Id="15725" PostHistoryTypeId="1" PostId="7643" RevisionGUID="b3f6c93d-93bb-450c-839b-32eedc730e8f" CreationDate="2010-09-27T16:41:26.870" UserId="1342" Text="difference between glucose syrup and sugar syrup ?" />
  <row Id="15726" PostHistoryTypeId="3" PostId="7643" RevisionGUID="b3f6c93d-93bb-450c-839b-32eedc730e8f" CreationDate="2010-09-27T16:41:26.870" UserId="1342" Text="&lt;sugar&gt;" />
  <row Id="15727" PostHistoryTypeId="2" PostId="7644" RevisionGUID="a9eccd27-ec71-4886-bb96-97fca70769a7" CreationDate="2010-09-27T16:43:23.373" UserDisplayName="Gwen" Text="I haven't been able to get a good answer to this question either.  I even emailed companies that can the olives - no response.   I bet it's a really long time or they would tell me.  They would just rather I buy a can every time I get a craving.   I think I have eaten them after a week and been just fine." />
  <row Id="15728" PostHistoryTypeId="2" PostId="7645" RevisionGUID="4138008f-010f-485b-b6db-423af2854713" CreationDate="2010-09-27T17:26:35.527" UserId="318" Text="Spices and frying in oil make them much better. I think pan-frying with vegetable oil is enough to make them a bit crispy without deep-frying. Spice to taste and you're in great shape. " />
  <row Id="15729" PostHistoryTypeId="2" PostId="7646" RevisionGUID="b0903fbc-e31f-4300-bd43-2e971806ab5d" CreationDate="2010-09-27T17:38:28.263" UserId="1393" Text="Turmeric is an intense stain. I would use a little bit of bleach, let it sit until the stain disappears, then wash the mortar very thoroughly. Another option is just to accept that the mortar may develop colors over time, and think of it as character." />
  <row Id="15731" PostHistoryTypeId="2" PostId="7647" RevisionGUID="ba1106c1-eb82-41d0-83ec-7c9d158ff4f6" CreationDate="2010-09-27T19:17:13.060" UserId="1415" Text="you might try soaking it in lemon juice or ammonia, too." />
  <row Id="15732" PostHistoryTypeId="5" PostId="7627" RevisionGUID="7775ab1f-4193-4a20-887a-9967e80aca38" CreationDate="2010-09-27T19:18:29.183" UserId="86" Comment="added 144 characters in body" Text="I recommend (and use) a [utility knife][1]. &#xD;&#xA;&#xD;&#xA;Not only are they fairly tough and sharp, you can adjust the blade to the depth you need (you don't want to cut too deep). *And* the blades are cheap to replace...&#xD;&#xA;&#xD;&#xA;![Stanley utility knife image from Amazon.com][2]&#xD;&#xA;&#xD;&#xA;As others have noted in the comments, be careful with this as you would with any knife: the blades may be small, but they're *quite* sharp. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Stanley-10-099-Classic-Retractable-Utility/dp/B00002X204/&#xD;&#xA;  [2]: http://i.stack.imgur.com/jejCG.jpg" />
  <row Id="15733" PostHistoryTypeId="2" PostId="7648" RevisionGUID="1ad7921c-23da-4b34-95ea-4c15e7adcf87" CreationDate="2010-09-27T20:21:21.467" UserId="2611" Text="Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly lower with duck meat than other birds?&#xD;&#xA;&#xD;&#xA;On the other hand, if we could be sure that a piece of chicken could was salmonella-free, would its texture and flavor be improved by not overcooking it? I expect the sight of pink would put most people off but if one could overcome that, could it actually taste better?" />
  <row Id="15734" PostHistoryTypeId="1" PostId="7648" RevisionGUID="1ad7921c-23da-4b34-95ea-4c15e7adcf87" CreationDate="2010-09-27T20:21:21.467" UserId="2611" Text="Is rare duck breast safe?" />
  <row Id="15735" PostHistoryTypeId="3" PostId="7648" RevisionGUID="1ad7921c-23da-4b34-95ea-4c15e7adcf87" CreationDate="2010-09-27T20:21:21.467" UserId="2611" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;duck&gt;&lt;poultry&gt;" />
  <row Id="15736" PostHistoryTypeId="2" PostId="7649" RevisionGUID="898c0f42-6397-418e-91cd-8efeb5020a66" CreationDate="2010-09-27T21:47:43.993" UserDisplayName="daniel" Text="Yes, rare duck breast is safe and the risk is significantly lower, not least because ducks are not factory farmed in the same squalid and obscene conditions that chickens are." />
  <row Id="15737" PostHistoryTypeId="2" PostId="7650" RevisionGUID="e40132e0-7cce-4510-a9ec-7cbcaf1799df" CreationDate="2010-09-27T22:38:10.900" UserId="2574" Text="if you're worried about extra tumeric getting into your spice mixes, i'd recommend adding a little bit of water (like 1 tsp) and grinding salt into the mortar. this should remove most of the extra bits of the spice, but it may still leave a little bit of color.&#xD;&#xA;&#xD;&#xA;if the color STILL bothers you, the only thing i can think of that isn't mentioned above is making a poultice like i do for my granite countertops. here's a site with some pretty easy-to-follow instructions: http://www.mrscleanusa.com/en/cleaning-tips/stain-removal/granite-stain-removal.html" />
  <row Id="15739" PostHistoryTypeId="2" PostId="7651" RevisionGUID="d9c6990c-68f1-4ce7-8bac-1b1d487ea1fe" CreationDate="2010-09-28T00:51:47.887" UserId="177" Text="Rare duck meat is safe to eat because it does NOT contain the same risk of Salmonella as does chicken meat.  Primarily because ducks, as mentioned above, have not traditionally been raised in the same squalid conditions as &quot;factory raised&quot; chickens - Salmonella is a disease that is primarily transmitted through dirt/dirty unclean conditions.  Now, on the other hand, as more and more ducks are being raised in bucolic conditions, they are also becoming more likely to contain strains of Salmonella." />
  <row Id="15740" PostHistoryTypeId="2" PostId="7652" RevisionGUID="62b69ec1-b87f-499d-8a07-690382873b3c" CreationDate="2010-09-28T01:09:36.380" UserId="177" Text="I'm guessing that when chefs go to the meat market early in the mornings to choose the best cuts of beef, they are doing it for a reason - what do they look for when judging raw beef that they will use for Steaks?" />
  <row Id="15741" PostHistoryTypeId="1" PostId="7652" RevisionGUID="62b69ec1-b87f-499d-8a07-690382873b3c" CreationDate="2010-09-28T01:09:36.380" UserId="177" Text="What are things to look for when choosing a Raw Steak?" />
  <row Id="15742" PostHistoryTypeId="3" PostId="7652" RevisionGUID="62b69ec1-b87f-499d-8a07-690382873b3c" CreationDate="2010-09-28T01:09:36.380" UserId="177" Text="&lt;steak&gt;" />
  <row Id="15743" PostHistoryTypeId="2" PostId="7653" RevisionGUID="5d920131-e7fa-4f74-bb56-c9d2e1dfff2a" CreationDate="2010-09-28T01:18:55.477" UserId="2615" Text="Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States.  (Specifically I was thinking of the cheese dip found at the El Toro chain around Atlanta, Georgia)&#xD;&#xA;&#xD;&#xA;I used the following recipe:&#xD;&#xA;&#xD;&#xA;    * 1/4 cup butter&#xD;&#xA;    * 1/4 cup white flour&#xD;&#xA;    * 2 cups whole milk&#xD;&#xA;    * 1 tsp. ground cumin&#xD;&#xA;    * 8 oz. canned chopped green chiles, like Chile Ortegas, drained&#xD;&#xA;    * 1/2 yellow onion, finely chopped&#xD;&#xA;    * 3 cloves garlic, minced&#xD;&#xA;    * 2 tsp. olive oil&#xD;&#xA;    * 2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR 1 to 2 canned chipotle chiles chopped&#xD;&#xA;    * 8 oz. monterey jack or asadero cheese, grated &#xD;&#xA;    * salt to taste&#xD;&#xA;    * fresh ground pepper to taste&#xD;&#xA;&#xD;&#xA;*I Used a mix of Monterey Jack/Asadero/Queso cheese and omitted the jalapenos since my girlfriend complains about anything spicier than a bell pepper*&#xD;&#xA;&#xD;&#xA;First making a roux, then adding the spices and chilis, and finally stirring in the cheese.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;However, the result was extremely bland -- I could taste the green chilis and not much else, including cheese.&#xD;&#xA;&#xD;&#xA;What can I do to get something with more flavor?  I'd love to be able to make this at home." />
  <row Id="15744" PostHistoryTypeId="1" PostId="7653" RevisionGUID="5d920131-e7fa-4f74-bb56-c9d2e1dfff2a" CreationDate="2010-09-28T01:18:55.477" UserId="2615" Text="issues with mexican restaurant-style white cheesedip" />
  <row Id="15745" PostHistoryTypeId="3" PostId="7653" RevisionGUID="5d920131-e7fa-4f74-bb56-c9d2e1dfff2a" CreationDate="2010-09-28T01:18:55.477" UserId="2615" Text="&lt;recipe-problems&gt;&lt;cheese&gt;&lt;mexican-cuisine&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="15746" PostHistoryTypeId="4" PostId="7652" RevisionGUID="7804e3b3-abcd-4bb3-aa1f-97aed778f4db" CreationDate="2010-09-28T01:19:12.180" UserId="177" Comment="edited title" Text="What are things to look for when choosing a raw cut of Steak?" />
  <row Id="15747" PostHistoryTypeId="2" PostId="7654" RevisionGUID="67dd48d2-903c-4496-959b-ccc0af2e2cbe" CreationDate="2010-09-28T01:52:04.270" UserId="2617" Text="Apparently, if you washed the mortar with a mild soap and water, and let the mortar dry out in direct sunlight or a sunlamp for 5-10 minutes, the stain will &quot;magically&quot; fade or completely disappear. " />
  <row Id="15748" PostHistoryTypeId="2" PostId="7655" RevisionGUID="0d319da1-419f-47de-a979-6ffb2cbb693e" CreationDate="2010-09-28T01:58:05.943" UserId="183" Text="When I cook yellow lentils at home, the valve of the pressure cooker seems to clog up. How do I prevent this?  By clog up, I mean that the pressure cooker sits quietly on the burner and then all of a sudden there is a gush of steam coming from the valve. My pan is ten years old.  I soak the lentils for a few hours, rinse, and add some oil and salt to the cooking water.  The lentils and the water only take up the bottom quarter.      " />
  <row Id="15749" PostHistoryTypeId="1" PostId="7655" RevisionGUID="0d319da1-419f-47de-a979-6ffb2cbb693e" CreationDate="2010-09-28T01:58:05.943" UserId="183" Text="How do I stop the pressure cooker from clogging up when cooking lentils?" />
  <row Id="15750" PostHistoryTypeId="3" PostId="7655" RevisionGUID="0d319da1-419f-47de-a979-6ffb2cbb693e" CreationDate="2010-09-28T01:58:05.943" UserId="183" Text="&lt;pressure-cooker&gt;" />
  <row Id="15751" PostHistoryTypeId="6" PostId="7653" RevisionGUID="486dcf5a-05fe-4c3d-8086-73a1bc5e503d" CreationDate="2010-09-28T02:40:13.683" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;mexican-cuisine&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="15752" PostHistoryTypeId="2" PostId="7656" RevisionGUID="8cf7540a-1e8d-4082-abc0-2aa354cb017e" CreationDate="2010-09-28T03:59:37.440" UserId="1393" Text="You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak." />
  <row Id="15753" PostHistoryTypeId="2" PostId="7657" RevisionGUID="80209797-6663-4fe7-b459-9186db4a9ce7" CreationDate="2010-09-28T06:37:16.207" UserId="1393" Text="It sounds to me like what you are trying to make is queso fundido... but it usually is just melted cheese and flavorings (vegetables, sometimes booze, chorizo); there isn't a roux thickened milk base. Searching for queso fundido will turn up lots of recipes you can use as a starting point." />
  <row Id="15754" PostHistoryTypeId="2" PostId="7658" RevisionGUID="5bb18aad-7038-4a56-be74-bdcfaa669a3b" CreationDate="2010-09-28T07:15:32.013" UserDisplayName="daniel" Text="A few things:&#xD;&#xA;&#xD;&#xA; - grain fed vs corn fed vs grass fed.&#xD;&#xA;   Each style lends their own flavour to&#xD;&#xA;   the beef.&#xD;&#xA;   - free range vs. feedlot. Cows fattened on feedlots will have more&#xD;&#xA;   fat; the meat of free-range cows has&#xD;&#xA;   a deeper flavour. Feedlot cows will&#xD;&#xA;   also be more tender.&#xD;&#xA;   - 'Organic' (a word with no meaning really) vs non. Some chefs are&#xD;&#xA;   concerned with antibiotic and&#xD;&#xA;   hormonal treatment of cows;&#xD;&#xA;   _generally_ speaking, something labeled 'organic' is less likely to&#xD;&#xA;   have been chemically treated while&#xD;&#xA;   alive.&#xD;&#xA;   - marbling, the degree of intramuscular fat. More marbling =&#xD;&#xA;   more flavour. Bear in mind of course&#xD;&#xA;   that some cuts (e.g. tenderloin) have&#xD;&#xA;   very little intramuscular fat.&#xD;&#xA;   - aged or not, and wet vs. dry. Aging meat allows lactic acid to denature&#xD;&#xA;   proteins and increase flavour. Dry&#xD;&#xA;   aging is _significantly_ better for&#xD;&#xA;   this than wet. However, that comes at&#xD;&#xA;   a cost, as dry-aged meats must be&#xD;&#xA;   trimmed, resulting in a lower yield&#xD;&#xA;   per initial pound of product." />
  <row Id="15755" PostHistoryTypeId="2" PostId="7659" RevisionGUID="cd7ae0c0-07be-4f24-bc6c-b83746b2da8e" CreationDate="2010-09-28T07:21:01.567" UserDisplayName="daniel" Text="If you want more flavour, add more flavour. That sounds like I'm being a smartass, but it's true. Starches absorb/obscure flavour, which is a large part of why both the nouvelle cuisine and the molecular (or whatever you want to call it; I hate that term) movements prize reductions and non-standard thickeners, respectively.&#xD;&#xA;&#xD;&#xA;First of all, I'd echo Michael and suggest you not use a roux. That will instantly create more flavour (this is assuming you're keeping the roux blonde, and not cooking it darker for more intense flavour). &#xD;&#xA;&#xD;&#xA;Second, you will want to introduce a liquid phase to the dip to keep it dippable as it cools while you eat it. I would suggest cream, or sour cream. Buttermilk would also be lovely for a nice tang. You won't need much, I would just substitute for the milk you are already using, and only use one cup to begin. Add more as needed to adjust consistency. Bring your liquid product to a slow simmer, and slowly whisk in your cheese until incorporated.&#xD;&#xA;&#xD;&#xA;For the cumin, garlic, chiles, I would start by toasting the cumin in a hot dry pan, then add your olive oil, sautee the onions first (or even go so far as to caramelize, which would be lovely), then add and lightly cook the chiles and garlic. This will bring out more flavours.&#xD;&#xA;&#xD;&#xA;I don't know what you mean by 'Queso' cheese; Queso is just Spanish for 'cheese.' Queso fresca? Queso blanco? But I would look for cheeses with more flavour. The ones you are using are fairly bland (comparatively) and will not provide an intensely cheesy experience. &#xD;&#xA;&#xD;&#xA;Season at the end.&#xD;&#xA;&#xD;&#xA;I would first, however, simply try making the same thing without a roux, and using half the milk. The flavour difference will be significant." />
  <row Id="15756" PostHistoryTypeId="2" PostId="7660" RevisionGUID="0c1db744-7c70-4937-81ad-628abeadd0f8" CreationDate="2010-09-28T07:24:01.640" UserDisplayName="daniel" Text="Pure glucose is significantly thicker than a sugar syrup you would make on your own. It's even thicker than honey. At the previous restaurant I was at, we would use glucose in some limited applications when making certain kinds of caramel sauces (sorry, I didn't steal any recipes before I left), as (if I recall correctly) it has a higher tolerance for heat, and provides sweetness without caramelizing at the same temperatures as table sugar. " />
  <row Id="15757" PostHistoryTypeId="5" PostId="5979" RevisionGUID="8965f06e-963d-4dd2-a6cb-3add0d652ac2" CreationDate="2010-09-28T12:37:10.463" UserId="2001" Comment="Fix typo" Text="As you mentioned it is all about how the crystals form. &#xD;&#xA;&#xD;&#xA;Some of the factors off the top of my head:&#xD;&#xA;&#xD;&#xA; - How saturated is the solution -&#xD;&#xA;The more sugar packed into the syrup the more easily it will crystallize.&#xD;&#xA; - How quickly it cools -&#xD;&#xA;The slower the bigger the crystals&#xD;&#xA; - Interference - &#xD;&#xA;Do you have a starch or other sugar molecules gumming up the works?&#xD;&#xA;&#xD;&#xA;Obviously you already knew this from your question. &#xD;&#xA;&#xD;&#xA;Not using other sugars will help.&#xD;&#xA;You might also try adding more sugar to the recipe at the beginning to fully saturate your solution. The fact that you add sugar at the end and it still dissolves in makes me think your solution could take a bit more. Letting the solution cool slowly with your seed sugar at the end should help.&#xD;&#xA;&#xD;&#xA;You would think it would be easier to get it wrong. Perhaps you simply have too much experience doing it right.&#xD;&#xA;&#xD;&#xA;Ask an amateur to try out your recipe and see if they fail properly." />
  <row Id="15758" PostHistoryTypeId="5" PostId="7653" RevisionGUID="9f1578ec-8d01-4745-b058-c937d502f7b2" CreationDate="2010-09-28T16:12:59.273" UserId="2615" Comment="added 11 characters in body" Text="Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States.  (Specifically I was thinking of the cheese dip found at the El Toro chain around Atlanta, Georgia)&#xD;&#xA;&#xD;&#xA;I used the following recipe:&#xD;&#xA;&#xD;&#xA;    * 1/4 cup butter&#xD;&#xA;    * 1/4 cup white flour&#xD;&#xA;    * 2 cups whole milk&#xD;&#xA;    * 1 tsp. ground cumin&#xD;&#xA;    * 8 oz. canned chopped green chiles, like Chile Ortegas, drained&#xD;&#xA;    * 1/2 yellow onion, finely chopped&#xD;&#xA;    * 3 cloves garlic, minced&#xD;&#xA;    * 2 tsp. olive oil&#xD;&#xA;    * 2 fresh jalapeno peppers, seeded, deveined, and finely chopped OR 1 to 2 canned chipotle chiles chopped&#xD;&#xA;    * 8 oz. monterey jack or asadero cheese, grated &#xD;&#xA;    * salt to taste&#xD;&#xA;    * fresh ground pepper to taste&#xD;&#xA;&#xD;&#xA;*I Used a mix of Monterey Jack/Asadero/Queso Quesadilla cheese and omitted the jalapenos since my girlfriend complains about anything spicier than a bell pepper*&#xD;&#xA;&#xD;&#xA;First making a roux, then adding the spices and chilis, and finally stirring in the cheese.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;However, the result was extremely bland -- I could taste the green chilis and not much else, including cheese.&#xD;&#xA;&#xD;&#xA;What can I do to get something with more flavor?  I'd love to be able to make this at home." />
  <row Id="15759" PostHistoryTypeId="2" PostId="7661" RevisionGUID="979641a4-95a6-4632-9415-dd71d147b047" CreationDate="2010-09-28T16:54:45.000" UserId="2620" Text="You could try adding half a can of coconut milk. That adds quite a distinct flavour and mellows out the spicyness. Make sure you use full, not light, coconut milk." />
  <row Id="15760" PostHistoryTypeId="2" PostId="7662" RevisionGUID="2c99d14d-b3be-41bc-8d74-0de8bfc6cfeb" CreationDate="2010-09-28T17:26:03.933" UserId="285" Text="Kenji Alt has a [recipe for cheese sauce][1] that is based just on cheese, corn starch, and evaporated milk. He seems to have [gone to a lot of effort to try many different methods to make such a sauce][2], and while I haven’t tried his final recipe (yet), it certainly looks delicious, with exactly the right texture that I would want from a cheese sauce for dipping.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html&#xD;&#xA;  [2]: http://aht.seriouseats.com/archives/2010/09/the-burger-lab-cheese-sauce-for-burgers-fries-and-chips.html" />
  <row Id="15761" PostHistoryTypeId="2" PostId="7663" RevisionGUID="b2008a5c-4aaf-4a8c-90e5-6cad9d5183ae" CreationDate="2010-09-28T18:17:14.220" UserId="1688" Text="To keep eggs useful and healthy what is the average time i can keep it in refrigerator , also can I **freeze** it and re-use it after melting or it will be useless or not healthy to eat .&#xD;&#xA;" />
  <row Id="15762" PostHistoryTypeId="1" PostId="7663" RevisionGUID="b2008a5c-4aaf-4a8c-90e5-6cad9d5183ae" CreationDate="2010-09-28T18:17:14.220" UserId="1688" Text="How long can I keep  eggs in the refrigerator?" />
  <row Id="15763" PostHistoryTypeId="3" PostId="7663" RevisionGUID="b2008a5c-4aaf-4a8c-90e5-6cad9d5183ae" CreationDate="2010-09-28T18:17:14.220" UserId="1688" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;eggs&gt;" />
  <row Id="15764" PostHistoryTypeId="5" PostId="7654" RevisionGUID="ba9c97ca-0d68-4a17-88ce-e959891e22c3" CreationDate="2010-09-28T18:33:06.003" UserId="2617" Comment="added 1 characters in body" Text="Apparently, if you washed the mortar with a mild soap and water, and let the mortar dry out in direct sunlight or a sunlamp for 5-10+ minutes, the stain will &quot;magically&quot; fade or completely disappear. " />
  <row Id="15765" PostHistoryTypeId="2" PostId="7664" RevisionGUID="c4645305-df28-4952-b012-fba91f0dc687" CreationDate="2010-09-28T18:38:31.913" UserId="2001" Text="Here is the chart from the USDA:&#xD;&#xA;http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp#38&#xD;&#xA;&#xD;&#xA;It depends on where you get your eggs and how they were handled.&#xD;&#xA;&#xD;&#xA;Any egg can go bad, of course, but undamaged eggs will last many weeks in the fridge and I've read studies that have even claimed to have edible eggs after a year at room temperature. I don't refrigerate the eggs that my chickens lay and have yet to see one go bad.&#xD;&#xA;&#xD;&#xA;Eggs fresh out of the chicken have an antibacterial bloom and will keep for a ridiculously long time at room temperature. Commercial eggs are washed which removes the bloom and considerably shortens their lifetime.&#xD;&#xA;&#xD;&#xA;All that said- there is a big difference between safe and useful. Useful depends on what you plan to do with it. As an egg ages its individual proteins break down. Eventually the egg white will be watery and the yolk flat and fragile. This can be a good or a bad thing. If you are relying on the structure of the white say for poaching or angel food cake you want the whites as fresh as possible. If you are going to boil them you want them older so the shell will come off more easily. If they are going in a cake mix you probably don't care either way.&#xD;&#xA;&#xD;&#xA;With my chickens' eggs from 1-3 days old or so the whites are so sturdy I can pick them up by pinching with two fingers and boiled eggs are impossible to peal. After 4-5 days they are more like what I would get in the store and after a week at room temperature they start getting runny. &#xD;&#xA;" />
  <row Id="15766" PostHistoryTypeId="5" PostId="7664" RevisionGUID="083d0892-eb58-4e08-9dbb-b1806614522c" CreationDate="2010-09-28T18:44:46.337" UserId="2001" Comment="Forgot freezing info." Text="Here is the chart from the USDA:&#xD;&#xA;http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp#38&#xD;&#xA;&#xD;&#xA;It depends on where you get your eggs and how they were handled.&#xD;&#xA;&#xD;&#xA;**Healthy**&#xD;&#xA;&#xD;&#xA;Any egg can go bad, of course, but undamaged eggs will last many weeks in the fridge and I've read studies that have even claimed to have edible eggs after a year at room temperature. I don't refrigerate the eggs that my chickens lay and have yet to see one go bad.&#xD;&#xA;&#xD;&#xA;Eggs fresh out of the chicken have an antibacterial bloom and will keep for a ridiculously long time at room temperature. Commercial eggs are washed which removes the bloom and considerably shortens their lifetime.&#xD;&#xA;&#xD;&#xA;**Useful**&#xD;&#xA;&#xD;&#xA;All that said- there is a big difference between safe and useful. Useful depends on what you plan to do with it. As an egg ages its individual proteins break down. Eventually the egg white will be watery and the yolk flat and fragile. This can be a good or a bad thing. If you are relying on the structure of the white say for poaching or angel food cake you want the whites as fresh as possible. If you are going to boil them you want them older so the shell will come off more easily. If they are going in a cake mix you probably don't care either way.&#xD;&#xA;&#xD;&#xA;With my chickens' eggs from 1-3 days old or so the whites are so sturdy I can pick them up by pinching with two fingers and boiled eggs are impossible to peal. After 4-5 days they are more like what I would get in the store and after a week at room temperature they start getting runny. &#xD;&#xA;&#xD;&#xA;**Freezing**&#xD;&#xA;&#xD;&#xA;I have done some experiments with freezing eggs as I get quite a few of them during the summer. I cracked the eggs into an ice tray and then bagged them after they were frozen. They thawed well in the fridge and were very usable. I used them for angel food cake and they worked very well.&#xD;&#xA;&#xD;&#xA;One batch, due to my own negligence, got pretty bad freezer burn. They were basically dehydrated and had to be pureed in a blender with water to make them usable again. Make sure you seal them well in freezer bags and any other normal precautions to avoid freezer burn." />
  <row Id="15767" PostHistoryTypeId="5" PostId="7664" RevisionGUID="43552da8-afea-4778-ad9b-60db009eedb5" CreationDate="2010-09-28T18:49:52.777" UserId="2001" Comment="Improved formatting." Text="Here is the chart from the USDA:&#xD;&#xA;http://www.fsis.usda.gov/Factsheets/Focus_On_Shell_Eggs/index.asp#38&#xD;&#xA;&#xD;&#xA;The short version: 3-5 weeks in the shell.&#xD;&#xA;&#xD;&#xA;**Healthy**&#xD;&#xA;&#xD;&#xA;Any egg can go bad, of course, but undamaged eggs will last many weeks in the fridge and I've read studies that have even claimed to have edible eggs after a year at room temperature. I don't refrigerate the eggs that my chickens lay and have yet to see one go bad.&#xD;&#xA;&#xD;&#xA;Eggs fresh out of the chicken have an antibacterial bloom and will keep for a ridiculously long time at room temperature. Commercial eggs are washed which removes the bloom and considerably shortens their lifetime.&#xD;&#xA;&#xD;&#xA;**Useful**&#xD;&#xA;&#xD;&#xA;All that said- there is a big difference between safe and useful. Useful depends on what you plan to do with it. As an egg ages its individual proteins break down. Eventually the egg white will be watery and the yolk flat and fragile. This can be a good or a bad thing. If you are relying on the structure of the white say for poaching or angel food cake you want the whites as fresh as possible. If you are going to boil them you want them older so the shell will come off more easily. If they are going in a cake mix you probably don't care either way.&#xD;&#xA;&#xD;&#xA;With my chickens' eggs from 1-3 days old or so the whites are so sturdy I can pick them up by pinching with two fingers and boiled eggs are impossible to peal. After 4-5 days they are more like what I would get in the store and after a week at room temperature they start getting runny. &#xD;&#xA;&#xD;&#xA;**Freezing**&#xD;&#xA;&#xD;&#xA;I have done some experiments with freezing eggs as I get quite a few of them during the summer. I cracked the eggs into an ice tray and then bagged them after they were frozen. They thawed well in the fridge and were very usable. I used them for angel food cake and they worked very well.&#xD;&#xA;&#xD;&#xA;One batch, due to my own negligence, got pretty bad freezer burn. They were basically dehydrated and had to be pureed in a blender with water to make them usable again. Make sure you seal them well in freezer bags and any other normal precautions to avoid freezer burn." />
  <row Id="15768" PostHistoryTypeId="2" PostId="7665" RevisionGUID="68bf905b-63eb-4b92-baa8-3af615e03721" CreationDate="2010-09-28T19:14:44.043" UserId="358" Text="Back in the 70's, the folks at Mother Earth News performed an [egg storage experiment][1].  They stored them in a variety of ways, both refrigerated and unrefrigerated, to see how long they could keep.  They concluded that unwashed eggs (aka, &quot;hen fruit&quot; or &quot;cackleberries&quot;) stored in a sealed container, and kept at 35° to 40°F, were still perfectly edible after **seven months**:&#xD;&#xA;&#xD;&#xA;&gt; (1) Unwashed, fertile homestead eggs seem&#xD;&#xA;&gt; to store much better than washed,&#xD;&#xA;&gt; unfertile agribiz eggs. Why? Probably&#xD;&#xA;&gt; for the simple reason that they're&#xD;&#xA;&gt; unwashed ... and not because they're&#xD;&#xA;&gt; fertile. Hen fruit, as it comes from&#xD;&#xA;&gt; the chicken, is coated with a light&#xD;&#xA;&gt; layer of a natural sealing agent&#xD;&#xA;&gt; called &quot;bloom&quot;. And, while a good wash&#xD;&#xA;&gt; may make a batch of eggs look more&#xD;&#xA;&gt; attractive, it also removes this&#xD;&#xA;&gt; natural protective coating ... leaving&#xD;&#xA;&gt; the eggs more subject to aging and&#xD;&#xA;&gt; attack by the air and bacteria in the&#xD;&#xA;&gt; air.&#xD;&#xA;&#xD;&#xA;&gt; (2) The very best way we've found to stash&#xD;&#xA;&gt; eggs away for long-term storage is in&#xD;&#xA;&gt; a sealed container at a temperature of&#xD;&#xA;&gt; 35° to 40°F. Their whites may become&#xD;&#xA;&gt; somewhat runny looking over a period&#xD;&#xA;&gt; of time, but even after seven&#xD;&#xA;&gt; months—the cackleberries stored in&#xD;&#xA;&gt; this manner smell good, taste good,&#xD;&#xA;&gt; have a good texture, and—in short—seem&#xD;&#xA;&gt; &quot;almost fresh&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;[1]: http://www.motherearthnews.com/Sustainable-Farming/1977-11-01/Fresh-Eggs.aspx" />
  <row Id="15769" PostHistoryTypeId="2" PostId="7666" RevisionGUID="b321b16d-1b85-4c3b-93ec-03b7bb9ff6a4" CreationDate="2010-09-28T20:06:17.157" UserId="105" Text="I'm partial to using brown sugar or molasses when my chili cooks up too spicy.  My wife will use dark chocolate to take the edge off some of her mole sauces." />
  <row Id="15770" PostHistoryTypeId="2" PostId="7667" RevisionGUID="b0cf4684-13b7-479c-b40f-6e382b6b9930" CreationDate="2010-09-28T20:49:01.580" UserId="1148" Text="This doesn't make sense to me.&#xD;&#xA;&#xD;&#xA;I've always used my 10&quot; Henkels carving knife.  I just hone it really well, and drag it over the skin with mild pressure.&#xD;&#xA;&#xD;&#xA;It takes a couple of passes, but it does work." />
  <row Id="15771" PostHistoryTypeId="2" PostId="7668" RevisionGUID="feb11d43-0e9e-406d-9ccb-d6b2cfa6e8ea" CreationDate="2010-09-28T23:49:59.307" UserId="2629" Text="I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have.&#xD;&#xA;&#xD;&#xA;Right now I play with these ingredients:&#xD;&#xA;&#xD;&#xA;1. Tomatoes&#xD;&#xA;2. Onion&#xD;&#xA;3. Jalapeño&#xD;&#xA;4. Cilantro&#xD;&#xA;5. Lime Juice&#xD;&#xA;6. Garlic Salt/Cumin&#xD;&#xA;&#xD;&#xA;This seems pretty basic stuff for salsa, but it has a pretty water'd down feel no matter how I swing it. How do I get the tomato base that some of the classic salsa's have in order for everything to hold on the chip a little better?" />
  <row Id="15772" PostHistoryTypeId="1" PostId="7668" RevisionGUID="feb11d43-0e9e-406d-9ccb-d6b2cfa6e8ea" CreationDate="2010-09-28T23:49:59.307" UserId="2629" Text="How do I make homemade Salsa thicker?" />
  <row Id="15773" PostHistoryTypeId="3" PostId="7668" RevisionGUID="feb11d43-0e9e-406d-9ccb-d6b2cfa6e8ea" CreationDate="2010-09-28T23:49:59.307" UserId="2629" Text="&lt;thickening&gt;&lt;salsa&gt;&lt;homemade&gt;" />
  <row Id="15774" PostHistoryTypeId="2" PostId="7669" RevisionGUID="70dbdee8-899e-49a8-8396-5227a90ed729" CreationDate="2010-09-29T01:02:48.397" UserId="1887" Text="Have you tried straining the salsa? Put it in a coffee filter or in some cheesecloth in a sieve sitting over a bowl. Let drain until the salsa's the texture you want. " />
  <row Id="15775" PostHistoryTypeId="2" PostId="7670" RevisionGUID="53ea2d99-9057-4b60-8dab-519a2d1fdbb0" CreationDate="2010-09-29T02:29:38.963" UserId="161" Text="Adding some Okra can thicken it up, it can also add an interesting texture to the final product if you like chunky salsas.&#xD;&#xA;&#xD;&#xA;Time will also help, although reduces chunkiness. As it cooks down the result is smoother and thicker. Tomato paste will help it thicken more quickly and allow you to keep larger chunks of tomato as you go.&#xD;&#xA;" />
  <row Id="15776" PostHistoryTypeId="2" PostId="7671" RevisionGUID="6107a89c-8979-45dd-907e-75d68c857e7d" CreationDate="2010-09-29T04:03:23.097" UserId="2375" Text="If I have fresh limes on hand but not fresh lemons, can I use the limes to make hollandaise and mayonnaise?  Assuming it works, what effect will the lime juice have on flavor and texture?" />
  <row Id="15777" PostHistoryTypeId="1" PostId="7671" RevisionGUID="6107a89c-8979-45dd-907e-75d68c857e7d" CreationDate="2010-09-29T04:03:23.097" UserId="2375" Text="Substituting lime juice for lemon juice in hollandaise/mayonnaise?" />
  <row Id="15778" PostHistoryTypeId="3" PostId="7671" RevisionGUID="6107a89c-8979-45dd-907e-75d68c857e7d" CreationDate="2010-09-29T04:03:23.097" UserId="2375" Text="&lt;substitutions&gt;&lt;mayonnaise&gt;&lt;lemon-juice&gt;&lt;hollandaise&gt;" />
  <row Id="15779" PostHistoryTypeId="2" PostId="7672" RevisionGUID="29c92a6c-a993-4ae3-81a2-eca9250f51d7" CreationDate="2010-09-29T04:05:45.480" UserId="2630" Text="target your desired flavor:&#xD;&#xA;&#xD;&#xA; - if you want that marbled (naturally salty / fatty) flavor, best to seek a ribeye&#xD;&#xA; - if you're more after the lean, your solution is a new york strip or a fillet&#xD;&#xA; - if you require cheaper fare, afford what you can and tenderize it / spice it up&#xD;&#xA;&#xD;&#xA;BAM!  or something" />
  <row Id="15780" PostHistoryTypeId="2" PostId="7673" RevisionGUID="2eb2bfb9-41ce-44a3-810c-c05303e48f7d" CreationDate="2010-09-29T04:06:04.783" UserId="60" Text="Yes, it will work. The texture won't be different but the flavor will be significantly different. It will taste like lime hollandaise. :-P&#xD;&#xA;&#xD;&#xA;I imagine a lime hollandaise would taste great on fish and other seafood. I'm not entirely sure what you would do with  lime mayonnaise though." />
  <row Id="15781" PostHistoryTypeId="2" PostId="7674" RevisionGUID="af108bce-2309-4b02-9761-02b1804b8534" CreationDate="2010-09-29T04:09:27.207" UserDisplayName="daniel" Text="Yes of course you can. As hobodave says above, lime hollandaise would be lovely with seafood, specifically crustaceans, scallops, and skate. Lime mayonnaise would, I think, be lovely in any dish using Mexican or Tex-Mex flavour profiles." />
  <row Id="15782" PostHistoryTypeId="2" PostId="7675" RevisionGUID="739e05b6-7ff1-45de-b269-f8d001e5c4c8" CreationDate="2010-09-29T08:59:43.353" UserId="1140" Text="Okra is a magical vegetable whose texture varies dramatically depending on how it's cooked.&#xD;&#xA;&#xD;&#xA;BBC has [Okra recipes and information][1]&#xD;&#xA;&#xD;&#xA; - Main course&#xD;&#xA; - Light meals &amp; snacks&#xD;&#xA; - Starters &amp; nibbles&#xD;&#xA;&#xD;&#xA;Some of Okra recipes from India&#xD;&#xA;&#xD;&#xA;http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/okra/&#xD;&#xA;&#xD;&#xA;http://www.physiology.wisc.edu/ravi/okra/#recipes&#xD;&#xA;&#xD;&#xA;http://hubpages.com/hub/Okra-Ladys-Finger-Recipes&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/okra&#xD;&#xA;&#xD;&#xA;My one of the favorite vegetable" />
  <row Id="15783" PostHistoryTypeId="2" PostId="7676" RevisionGUID="fd75b0c1-7c3f-44a3-bd7a-8410d1e05a3f" CreationDate="2010-09-29T11:20:30.487" UserId="2634" Text="In Spain, every egg has writen the last date you should eat it, so we don't have problems (if you buy the eggs in the supermarket, fresh eggs from the chicken are different).&#xD;&#xA;&#xD;&#xA;If you are afraid the egg is not good, because it has been a long time in the frisge, you can put it in a cup of water, if it floats, is not good, if it sinks, it is ok." />
  <row Id="15784" PostHistoryTypeId="2" PostId="7677" RevisionGUID="d424a0d7-c530-47ec-bec7-23c58fda2d6c" CreationDate="2010-09-29T12:07:31.810" UserId="87" Text="Today, I'll be getting about 50 lbs of fresh moose meat. I suspect, it'll be an assortment of different cuts. &#xD;&#xA;&#xD;&#xA;What are some of the things to consider when cooking Moose?" />
  <row Id="15785" PostHistoryTypeId="1" PostId="7677" RevisionGUID="d424a0d7-c530-47ec-bec7-23c58fda2d6c" CreationDate="2010-09-29T12:07:31.810" UserId="87" Text="Cooking Moose meats" />
  <row Id="15786" PostHistoryTypeId="3" PostId="7677" RevisionGUID="d424a0d7-c530-47ec-bec7-23c58fda2d6c" CreationDate="2010-09-29T12:07:31.810" UserId="87" Text="&lt;cooking-techniques&gt;" />
  <row Id="15787" PostHistoryTypeId="5" PostId="7675" RevisionGUID="d1fba2a8-c2a9-4939-bcaf-c9b402c2b0ce" CreationDate="2010-09-29T12:24:34.773" UserId="1140" Comment="deleted 34 characters in body" Text="Okra is a magical vegetable whose texture varies dramatically depending on how it's cooked.&#xD;&#xA;&#xD;&#xA;BBC has [Okra recipes and information][1]&#xD;&#xA;&#xD;&#xA; - Main course&#xD;&#xA; - Light meals &amp; snacks&#xD;&#xA; - Starters &amp; nibbles&#xD;&#xA;&#xD;&#xA;Some of Okra recipes from India&#xD;&#xA;&#xD;&#xA;http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/okra/&#xD;&#xA;&#xD;&#xA;http://www.physiology.wisc.edu/ravi/okra/#recipes&#xD;&#xA;&#xD;&#xA;http://hubpages.com/hub/Okra-Ladys-Finger-Recipes&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/okra&#xD;&#xA;" />
  <row Id="15788" PostHistoryTypeId="2" PostId="7678" RevisionGUID="d17c6551-f7f7-465e-8c29-07bd1b66fa64" CreationDate="2010-09-29T12:50:31.140" UserId="2636" Text="We've developed a new way to flavor coffee. It's called &quot;INBRU&quot; and it let's you flavor any coffee - dark roast, light roast, decaf.. - in the brew basket. It's made from recycled American rice hulls and it's pretty amazing. Inbru adds no calories or sweetness. Inbru is not a &quot;whitener.&quot; It's simply a way to flavor coffee as you desire. You can check it out at [inbru.com][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://inbru.com" />
  <row Id="15789" PostHistoryTypeId="2" PostId="7679" RevisionGUID="df730d62-e497-4830-a3a6-6ab0de8d7f88" CreationDate="2010-09-29T15:06:23.433" UserId="2001" Text="Since moose is always hunted the actual characteristics of the meat will vary. An old moose is tough moose.&#xD;&#xA;&#xD;&#xA;It has a mild beef like flavor and can be used in recipes that call for beef. If it is a tough specimen then, as with tough beef cuts, stick with slow, wet cooking methods.&#xD;&#xA;&#xD;&#xA;It is *extremely* lean. Some recipes, especially if using it as burger, may require adding some fat. Because it is so lean it works very well for jerky or smoking and that is my favorite use of it." />
  <row Id="15790" PostHistoryTypeId="2" PostId="7680" RevisionGUID="82914439-f034-4d49-abd7-c48eaaaf3765" CreationDate="2010-09-29T15:57:01.447" UserId="2283" Text="Still trying to restock my kitchen pans after my recent move and am on a budget, but what I do have is as set of clear pyrex, that looks about like this set: http://www.amazon.com/Pyrex-6021224-Storage-10-Piece-Clear/dp/B00005B8K5/ref=sr_1_1?s=gateway&amp;ie=UTF8&amp;qid=1285775513&amp;sr=8-1 &#xD;&#xA;&#xD;&#xA;My question is can I use it to cook a meatloaf? If I cannot use it to cook a meatloaf then have you ever cooked a meatloaf on a cookie sheet without it falling to pieces and/or burning on the bottom?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15791" PostHistoryTypeId="1" PostId="7680" RevisionGUID="82914439-f034-4d49-abd7-c48eaaaf3765" CreationDate="2010-09-29T15:57:01.447" UserId="2283" Text="Is it possible to cook a meatloaf using clear glass Pyrex containers?" />
  <row Id="15792" PostHistoryTypeId="3" PostId="7680" RevisionGUID="82914439-f034-4d49-abd7-c48eaaaf3765" CreationDate="2010-09-29T15:57:01.447" UserId="2283" Text="&lt;cooking-techniques&gt;" />
  <row Id="15793" PostHistoryTypeId="2" PostId="7681" RevisionGUID="26cf415a-b6e1-4eb1-93ab-f1a2ed40885c" CreationDate="2010-09-29T16:04:50.297" UserId="1236" Text="I see no reason you couldn't use that Pyrex set for a meatloaf - I've used glass casseroles for meatloaf before (so glass in general is no problem), and that set says the bowls are oven safe.&#xD;&#xA;&#xD;&#xA;As for the cookie sheet method, I would be afraid of it falling apart as you described, but if you were to go that route, I'd recommend wrapping it in aluminum foil to help it keep its shape." />
  <row Id="15794" PostHistoryTypeId="6" PostId="7677" RevisionGUID="5d9f894b-0e3f-475a-a184-0753747f71bc" CreationDate="2010-09-29T17:00:32.210" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;" />
  <row Id="15795" PostHistoryTypeId="6" PostId="7680" RevisionGUID="dfb6bf0a-6eee-448d-8914-9987ffa9f3fc" CreationDate="2010-09-29T17:01:05.703" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;meat&gt;" />
  <row Id="15796" PostHistoryTypeId="2" PostId="7682" RevisionGUID="ada7250a-b2e5-4f86-a3bb-528922b907a1" CreationDate="2010-09-29T17:24:25.030" UserId="1816" Text="If you remove the liquid and seeds from your tomatoes, that should increase the chunkiness.  Also to remove liquid from tomatoes, consider giving them a whirl in a salad spinner." />
  <row Id="15797" PostHistoryTypeId="2" PostId="7683" RevisionGUID="02fa6d3e-0716-4e1d-abc5-bf8d4dd27952" CreationDate="2010-09-29T17:32:24.827" UserDisplayName="Rick K" Text="    If I remember correctly, There is one type of Italian chicken whose yolks are known and&#xD;&#xA;highly desired for the making of pasta. Rich yellow coler. I can not remember the name and I&#xD;&#xA;wish that I did know. " />
  <row Id="15798" PostHistoryTypeId="5" PostId="7683" RevisionGUID="197fe3f7-6f9d-42ad-b38f-624a2cd984b8" CreationDate="2010-09-29T18:07:48.797" UserId="1816" Comment="deleted 4 characters in body" Text="If I remember correctly, There is one type of Italian chicken whose yolks are known and&#xD;&#xA;highly desired for the making of pasta. Rich yellow coler. I can not remember the name and I&#xD;&#xA;wish that I did know. " />
  <row Id="15799" PostHistoryTypeId="2" PostId="7684" RevisionGUID="9dc90772-a7e8-4042-9365-a92166f476c9" CreationDate="2010-09-29T19:15:22.810" Text="Turmeric does work to give chicken soup or pot pie it's yellow color, but the best thing to use is saffron threads. Just a few threads will turn a whole soup a nice yellow, without altering the flavor. Saffron is also what is used to make Spanish Paella (rice with chicken, sausage and shrimp).  It can be purchased at specialty grocery stores, like Whole Foods, or sometimes health food stores or online. It is very costly compared to other seasonings.  (a small vile which might have 10 threads in it for $10.)  Hope this helps you.  PS.  Do not overuse the saffron as a little goes a long way in coloring broths." />
  <row Id="15800" PostHistoryTypeId="5" PostId="7679" RevisionGUID="2090c3d6-e8e0-46e4-9f86-74c5382a8017" CreationDate="2010-09-29T19:48:02.437" UserId="2001" Comment="Per suggestions- copy recipe to answer for better formatting." Text="Since moose is always hunted the actual characteristics of the meat will vary. An old moose is tough moose.&#xD;&#xA;&#xD;&#xA;It has a mild beef like flavor and can be used in recipes that call for beef. If it is a tough specimen then, as with tough beef cuts, stick with slow, wet cooking methods.&#xD;&#xA;&#xD;&#xA;It is *extremely* lean. Some recipes, especially if using it as burger, may require adding some fat. Because it is so lean it works very well for jerky or smoking and that is my favorite use of it.&#xD;&#xA;&#xD;&#xA;EDIT&#xD;&#xA;My favorite, all-purpose jerky recipe copied from the comment:&#xD;&#xA;&#xD;&#xA;    3 lbs. meat or beef, sliced thin (partially freezing makes the slicing easy)&#xD;&#xA;    1 T salt&#xD;&#xA;    1 tsp garlic powder&#xD;&#xA;    1 tsp onion powder&#xD;&#xA;    1 T pepper (I like coarse ground)&#xD;&#xA;    1/4 c. soy sauce&#xD;&#xA;    1/3 c. Worcestershire sauce&#xD;&#xA;    1/3 c. liquid smoke&#xD;&#xA;    &#xD;&#xA;    Marinate in the fridge for 12 hours and then drain and dehydrate." />
  <row Id="15801" PostHistoryTypeId="2" PostId="7685" RevisionGUID="8426414c-92c5-4b46-9ac2-d9c259d2270c" CreationDate="2010-09-29T19:51:25.310" UserId="2156" Text="I have found a [low-carb pizza dough recipe][1] where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese).  The recipe claims to be deep-dish, but I just can't see this recipe working out, or tasting good.&#xD;&#xA;&#xD;&#xA;I would like some feedback on this, because I really don't have much time when I come home to cook, so if I make it and it doesn't turn out right, I won't have much of a backup plan.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lowcarbdiets.about.com/od/pizza/r/deepdishpizza.htm" />
  <row Id="15802" PostHistoryTypeId="1" PostId="7685" RevisionGUID="8426414c-92c5-4b46-9ac2-d9c259d2270c" CreationDate="2010-09-29T19:51:25.310" UserId="2156" Text="Low Carb Pizza Dough Recipe - How Will This Make Dough?" />
  <row Id="15803" PostHistoryTypeId="3" PostId="7685" RevisionGUID="8426414c-92c5-4b46-9ac2-d9c259d2270c" CreationDate="2010-09-29T19:51:25.310" UserId="2156" Text="&lt;recipe&gt;&lt;pizza&gt;&lt;dough&gt;&lt;low-carb&gt;" />
  <row Id="15804" PostHistoryTypeId="2" PostId="7686" RevisionGUID="37d94baa-a142-4da6-8c1e-40db4ed5cf49" CreationDate="2010-09-29T19:55:00.620" UserId="2001" Text="Don't think of that as dough. This looks like basically making a quiche base to put pizza toppings on.&#xD;&#xA;&#xD;&#xA;I don't see any reason to think this recipe won't be stable but it won't be anything like pizza crust. Still it sounds tasty." />
  <row Id="15805" PostHistoryTypeId="2" PostId="7687" RevisionGUID="48f3b13f-49cf-4e8f-b494-7f7b44dd60c3" CreationDate="2010-09-29T19:57:38.850" UserId="446" Text="I was wondering if anybody know a method to rice potatoes without them turning into mashed potatoes.  When I do it to raw potatoes, they mush or just stay too crunchy and with cooked potatoes, just forget about it.  What I am looking for is discrete, small bits of potato that will still have a pillowy mouth feel.  &#xD;&#xA;&#xD;&#xA;One avenue that I haven't tried yet is starting from mashed, but I can't figure out a way to segregate the bits so that they won't reform into mashed potatoes once a fork hits them. " />
  <row Id="15806" PostHistoryTypeId="1" PostId="7687" RevisionGUID="48f3b13f-49cf-4e8f-b494-7f7b44dd60c3" CreationDate="2010-09-29T19:57:38.850" UserId="446" Text="How to rice potatoes" />
  <row Id="15807" PostHistoryTypeId="3" PostId="7687" RevisionGUID="48f3b13f-49cf-4e8f-b494-7f7b44dd60c3" CreationDate="2010-09-29T19:57:38.850" UserId="446" Text="&lt;cooking-techniques&gt;&lt;potatoes&gt;&lt;presentation&gt;" />
  <row Id="15808" PostHistoryTypeId="5" PostId="7679" RevisionGUID="5fd9b75e-970f-488b-9bb6-c3bef972ecfe" CreationDate="2010-09-29T19:58:46.137" UserId="2001" Comment="deleted 8 characters in body" Text="Since moose is always hunted the actual characteristics of the meat will vary. An old moose is tough moose.&#xD;&#xA;&#xD;&#xA;It has a mild beef like flavor and can be used in recipes that call for beef. If it is a tough specimen then, as with tough beef cuts, stick with slow, wet cooking methods.&#xD;&#xA;&#xD;&#xA;It is *extremely* lean. Some recipes, especially if using it as burger, may require adding some fat. Because it is so lean it works very well for jerky or smoking and that is my favorite use of it.&#xD;&#xA;&#xD;&#xA;EDIT&#xD;&#xA;My favorite, all-purpose jerky recipe copied from the comment:&#xD;&#xA;&#xD;&#xA;    3 lbs. meat, sliced thin (partially freezing makes the slicing easy)&#xD;&#xA;    1 T salt&#xD;&#xA;    1 tsp garlic powder&#xD;&#xA;    1 tsp onion powder&#xD;&#xA;    1 T pepper (I like coarse ground)&#xD;&#xA;    1/4 c. soy sauce&#xD;&#xA;    1/3 c. Worcestershire sauce&#xD;&#xA;    1/3 c. liquid smoke&#xD;&#xA;    &#xD;&#xA;    Marinate in the fridge for 12 hours and then drain and dehydrate." />
  <row Id="15809" PostHistoryTypeId="2" PostId="7688" RevisionGUID="31e8e8e8-beaf-4642-ae72-b9c5f5e913b4" CreationDate="2010-09-29T20:03:46.147" UserDisplayName="daniel" Text="What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? &#xD;&#xA;&#xD;&#xA;I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.&#xD;&#xA;&#xD;&#xA;You could also, I _think_ use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. " />
  <row Id="15810" PostHistoryTypeId="2" PostId="7689" RevisionGUID="a8dc4d7b-39b5-425b-99f5-a6face07f896" CreationDate="2010-09-29T20:04:05.797" UserId="1138" Text="Farmers can control the colour of the yolk by controlling the chickens' diet.  Some farms add colour to the chicken feed to produce different coloured yolks.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Egg_%28food%29#Yolk&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15811" PostHistoryTypeId="2" PostId="7690" RevisionGUID="b1315cec-c360-4587-85a4-4a0c6815dd20" CreationDate="2010-09-29T20:06:42.513" UserDisplayName="daniel" Text="Chicken fat is what you want, and--this is important--no cream or milk. Use chicken fat to make a roux, and then chicken stock. This will get you a yellowish colour.&#xD;&#xA;&#xD;&#xA;For extra bonus points, make your pastry with schmaltz as well. They do this at the gourmet supermarket down the road, and their chicken pot pies fly off the shelves. " />
  <row Id="15812" PostHistoryTypeId="2" PostId="7691" RevisionGUID="005f4a0f-7b2f-429c-a42e-9fdf68e93438" CreationDate="2010-09-29T20:06:43.353" UserId="1816" Text="Perhaps tiny [potato gnocchi][1] would suit your purposes?  Of course, this would be a time consuming process.  If you have a pasta extruder you could shape via the extruder rather than by hand, or make spaghetti via a roller and cut it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/potato_gnocchi/" />
  <row Id="15813" PostHistoryTypeId="2" PostId="7692" RevisionGUID="dacdf8e6-0334-44c0-b755-4f8b125016dc" CreationDate="2010-09-29T20:08:10.000" UserDisplayName="daniel" Text="Moose should be treated the same as venison: you either cook it _very_ fast or _very_ slow. Five minutes (dry and hot; steaks and loins) or ten hours (low and wet, any cut). Anything in between will be very tough." />
  <row Id="15814" PostHistoryTypeId="2" PostId="7693" RevisionGUID="d70abee2-f6fa-436a-b617-1f679bd9c684" CreationDate="2010-09-29T20:42:51.007" UserId="210" Text="I saw a question about meatloaf in a pyrex dish, and one of the answers said that glass gets hotter than the metal when in the oven, which got me wondering.  I made a [tarte tatin](http://en.wikipedia.org/wiki/Tarte_Tatin) but didn't have a metal dish, so I used a glass dish and it came out terribly, mainly because the sugar didn't seem to have gone caramely enough.&#xD;&#xA;&#xD;&#xA;I put it down to the glass (I'd made it in a cast iron griddle pan before and the caramel was much better, but had different issues), but maybe that was premature...  " />
  <row Id="15815" PostHistoryTypeId="1" PostId="7693" RevisionGUID="d70abee2-f6fa-436a-b617-1f679bd9c684" CreationDate="2010-09-29T20:42:51.007" UserId="210" Text="Should I be able to make a tarte tatin in a glass dish?" />
  <row Id="15816" PostHistoryTypeId="3" PostId="7693" RevisionGUID="d70abee2-f6fa-436a-b617-1f679bd9c684" CreationDate="2010-09-29T20:42:51.007" UserId="210" Text="&lt;baking&gt;" />
  <row Id="15817" PostHistoryTypeId="2" PostId="7694" RevisionGUID="82228f85-8c2f-4324-acc4-4a27a464c502" CreationDate="2010-09-29T21:33:33.440" UserId="41" Text="Technically you should be able to make almost anything you'd be able to make in a metal dish, in a glass dish, but if the preparation calls for one then you can't simply substitute the other willy-nilly.  It will likely require a good deal of fine-tuning.&#xD;&#xA;&#xD;&#xA;Glass is an insulator.  It absorbs heat.  That's why solar panels are glass and why having a window in your home is not like having a gaping hole in your wall.  As a consequence of this, (a) it will take a longer time for the dish itself to come up to oven temperature, (b) it will cook much more consistently and evenly, even if you have an oven that turns the element on and off to maintain temperature, and (c) it will continue cooking the food after you remove it from the oven, unless you remove the food from the baking dish immediately.&#xD;&#xA;&#xD;&#xA;What this means is that you generally have to extend the cooking time by at least 5-10 minutes (more if you are baking at high temperatures) when substituting glass bakeware for metal, to let the dish &quot;pre-heat.&quot;  **Except** if you're going to let the food cool inside the baking pan, in which case you might actually need to *decrease* the overall time to prevent burning afterward.  It's hard to be precise because it depends on what you're cooking, how long you're cooking it and at what temperature.&#xD;&#xA;&#xD;&#xA;To be honest, I probably would not use a glass dish for any recipe requiring caramelizing because caramelizing relies entirely on finely-controlled conduction; ovens are less sensitive than a stove top but nevertheless, a few minutes too long and it's burnt, a few minutes too short and it's still solid.  Better to choose a material that's highly conductive for that, i.e. metal.  Glass is best when you need slower, more even cooking, like casseroles." />
  <row Id="15818" PostHistoryTypeId="2" PostId="7695" RevisionGUID="14a7c4b2-ac98-47c2-b835-8bdd6bedcd80" CreationDate="2010-09-29T22:35:25.737" UserId="1393" Text="I see both of these terms used in restaurants that seem to specialize in meat on a vertical rotisserie served in a pita sandwich. I'm not clear on whether there is a difference between the two or if they are just colloquial names for the same thing." />
  <row Id="15819" PostHistoryTypeId="1" PostId="7695" RevisionGUID="14a7c4b2-ac98-47c2-b835-8bdd6bedcd80" CreationDate="2010-09-29T22:35:25.737" UserId="1393" Text="What is the difference between shawarma and gyros?" />
  <row Id="15820" PostHistoryTypeId="3" PostId="7695" RevisionGUID="14a7c4b2-ac98-47c2-b835-8bdd6bedcd80" CreationDate="2010-09-29T22:35:25.737" UserId="1393" Text="&lt;meat&gt;" />
  <row Id="15821" PostHistoryTypeId="2" PostId="7696" RevisionGUID="6a6c558d-903f-4857-ac6e-7a02d3d738e7" CreationDate="2010-09-29T22:50:24.860" UserId="60" Text="They're rather different.&#xD;&#xA;&#xD;&#xA;Gyros are Greek in origin. They are simply meat, tomatoes, onion, and tzatziki sauce on pita. In Greece the meat is typically pork (never had one). In America, specifically here in Chicago (their local origin), the meat is a combination of beef &amp; lamb.&#xD;&#xA;&#xD;&#xA;Shwawarma is Middle Eastern in origin. The possible toppings are much more diverse, and can include: tahini, tabouli, fattoush, cucumber, and hummus. Tzatziki isn't _typically_ used, at least not in America. The meat is also _never_ pork, it can be lamb, beef or chicken. &#xD;&#xA;&#xD;&#xA;They owe their similarities to their common Turkish ancestor the [doner kebab](http://en.wikipedia.org/wiki/D%C3%B6ner_kebab).&#xD;&#xA;&#xD;&#xA;See also:&#xD;&#xA;&#xD;&#xA;* [Doner kebab](http://en.wikipedia.org/wiki/D%C3%B6ner_kebab)&#xD;&#xA;* [Gyros](http://en.wikipedia.org/wiki/Gyros)&#xD;&#xA;* [Shawarma](http://en.wikipedia.org/wiki/Shawarma)" />
  <row Id="15822" PostHistoryTypeId="5" PostId="7688" RevisionGUID="70e3f97b-3f80-4e29-a6d4-0d486285a43f" CreationDate="2010-09-29T23:09:38.933" UserDisplayName="daniel" Comment="+note re calcium" Text="What an interesting idea. Essentially you're looking to make rice out of potatoes, yes? &#xD;&#xA;&#xD;&#xA;I can see a couple of options. You could make potato orzo (a small pasta that looks like rice) I suppose; googling recipes for potato pasta should point you in the right direction.&#xD;&#xA;&#xD;&#xA;You could also, I _think_ use the reverse spherification method. Make mash as you normally would, and then put it through a ricer into an alginate bath. This should preserve the individual 'grains'. You will need to have milk and/or cream in the mash to ensure there is enough calcium for the alginate to react with." />
  <row Id="15823" PostHistoryTypeId="2" PostId="7697" RevisionGUID="bb03ea24-9688-4f76-bd13-166787a3e21c" CreationDate="2010-09-30T00:43:37.920" UserId="2643" Text="A technique I discovered to keep my potato salad from turning to mush is to add vinegar to the cooking water (I also add some sugar and quite a bit of salt to balance it out).  The amount of vinegar really depends on how firm one wants the potatoes to remain.  One to two tablespoons of cider vinegar per quart of cooking water is the range I use.  You might have to experiment because too much and the potatoes will actually be too hard to push through the ricer.&#xD;&#xA;&#xD;&#xA;I recently read a Cooks Illustrated article that suggested the same trick and they gave a scientific explanation why it works.&#xD;&#xA; &#xD;&#xA;Now, there are a couple of problems for your application.  One is the vinegar really flavors the potatoes, which works well for potato salad, but may not work for your application.  Two is that I cut the potatoes up into the size I want for the salad before I cook.  This wouldn't work for ricing.  It remains to be seen if you can get enough surface area on the potatoes for the vinegar to reach and still be big enough to rice well." />
  <row Id="15824" PostHistoryTypeId="5" PostId="2896" RevisionGUID="e70132e9-815d-4429-b384-e85dee010a64" CreationDate="2010-09-30T02:05:31.957" UserId="183" Comment="added more information" Text="The Wikipedia answer to this is that Fannie Farmer in her 1896 [very popular cookbook][1] decided to use volume measurements for solids instead of weight measurements.  In chapter 2 she explains how precise measurements are essential in following recipes and then goes on to explain how to measure flour by volume.  No fanfare.  My impression is that she was just codifying what was already common practice then. &#xD;&#xA;&#xD;&#xA;So I'm voting against the traditional answer, as it does not quite explain why it became common practice. I've also read the speculation that volume measurements where common until the introduction of the metric system, which never made it to the US.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;I did some more [digging into this question][3].  The Boston Cooking School helped popularize the use of use of volume measurements for dry ingredients.  Cooking schools were part of a [Domestic Science][2] movement that was stronger in the US than in Europe.  As Hobodave points out, springs scales were a British invention and it was only in the early 1900s that reliable ones started to be sold in the US.  By then cups and spoons were too popular and with the government and other institutions supporting and standardizing the practice it was hard to change.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Boston_Cooking-School_Cook_Book&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Domestic_Science&#xD;&#xA;[3]: http://www.flavoralchemy.com/journal/why-measure-with-cups-and-spoons.html" />
  <row Id="15825" PostHistoryTypeId="2" PostId="7698" RevisionGUID="70411b87-a47b-4c65-83dd-20b7ea0e9d95" CreationDate="2010-09-30T02:59:47.277" UserId="183" Text="Some packs of sun dried tomatoes come a bit too hard to chew.  How do I soften them for use in a salad?  Should I toss them?" />
  <row Id="15826" PostHistoryTypeId="1" PostId="7698" RevisionGUID="70411b87-a47b-4c65-83dd-20b7ea0e9d95" CreationDate="2010-09-30T02:59:47.277" UserId="183" Text="How does one soften sun dried tomatoes?" />
  <row Id="15827" PostHistoryTypeId="3" PostId="7698" RevisionGUID="70411b87-a47b-4c65-83dd-20b7ea0e9d95" CreationDate="2010-09-30T02:59:47.277" UserId="183" Text="&lt;ingredients&gt;&lt;tomatoes&gt;" />
  <row Id="15828" PostHistoryTypeId="2" PostId="7699" RevisionGUID="1e9eebd7-9d22-449e-be9f-c32cc066b67f" CreationDate="2010-09-30T03:04:59.513" UserDisplayName="daniel" Text="Steaming works." />
  <row Id="15829" PostHistoryTypeId="2" PostId="7700" RevisionGUID="ea3863c4-314f-4c5b-aba2-eeeb40256aa9" CreationDate="2010-09-30T03:16:27.020" UserId="1393" Text="Generally you soak them in a small amount of very hot water for about 10 minutes or until they are as soft as you want them. The flavorful liquid that comes out of that process can be used in salad dressings, soups, sauces, etc. (A quick way to do this is throw them in a microwave safe bowl with water to cover and microwave for say 3 minutes, then allow to stand.)" />
  <row Id="15830" PostHistoryTypeId="2" PostId="7701" RevisionGUID="58af27f2-7c9d-49be-849b-2040323ea49f" CreationDate="2010-09-30T04:51:27.307" UserId="2239" Text="[King Arthur Flour][1] is a favorite for baking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com" />
  <row Id="15831" PostHistoryTypeId="16" PostId="7701" RevisionGUID="58af27f2-7c9d-49be-849b-2040323ea49f" CreationDate="2010-09-30T04:51:27.307" UserId="-1" />
  <row Id="15832" PostHistoryTypeId="2" PostId="7702" RevisionGUID="f2093762-0483-432d-a95e-a4a5ef37c7ce" CreationDate="2010-09-30T07:08:53.567" UserId="2299" Text="I have an Oster blender, and bought a special [ice crushing blade][1] for making smoothies.  Stuff seems much less likely to get caught; the blade that came with it was almost useless as it would just cavitate under the food and spin uselessly. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B00017LRAO/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=B003EN4XW6&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=19G6M7NCKRHSFX4D1MWM" />
  <row Id="15833" PostHistoryTypeId="2" PostId="7703" RevisionGUID="e99f1ec0-25a7-4b14-9919-5e8a19e3b094" CreationDate="2010-09-30T07:20:48.830" UserId="2644" Text="Some cake recipes calls for rum, and there is none available. How to substitute?&#xD;&#xA;&#xD;&#xA;Also, what is its role in baking or cooking?" />
  <row Id="15834" PostHistoryTypeId="1" PostId="7703" RevisionGUID="e99f1ec0-25a7-4b14-9919-5e8a19e3b094" CreationDate="2010-09-30T07:20:48.830" UserId="2644" Text="What is substitute for rum in baking?" />
  <row Id="15835" PostHistoryTypeId="3" PostId="7703" RevisionGUID="e99f1ec0-25a7-4b14-9919-5e8a19e3b094" CreationDate="2010-09-30T07:20:48.830" UserId="2644" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;cake&gt;" />
  <row Id="15836" PostHistoryTypeId="2" PostId="7704" RevisionGUID="bc6a9a51-3474-4235-a1fe-fe7559ec6c7f" CreationDate="2010-09-30T07:42:33.093" UserDisplayName="daniel" Text="Unless your recipe includes the word 'flambe', its role is purely flavour and nothing more. As rum is derived from sugar, you could--bearing in mind the other aspects of your recipe--substitute molasses, caramel, or just leave it out." />
  <row Id="15837" PostHistoryTypeId="2" PostId="7705" RevisionGUID="ec4633cf-3b66-4d10-b309-4633cd874780" CreationDate="2010-09-30T07:44:01.593" UserId="60" Text="The most accurate substitution would simply be [rum extract][3]. It is concentrated rum with a huge kick of flavor, and much less alcohol. A little goes a long way.&#xD;&#xA;&#xD;&#xA;If you're going to stick with a strong liquor my first choice would be a [bourbon][1], it's a similarly &quot;sweet&quot; liquor that tastes good in baking. Another good option would be [cachaça][2].&#xD;&#xA;&#xD;&#xA;If you're avoiding liquor, then you may be able to use vanilla extract. Non-alcoholic varieties are available. According to [Ochef][4] you can also use molasses thinned with pineapple juice.&#xD;&#xA;&#xD;&#xA;The rum is used simply for flavor.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Bourbon_whiskey&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Cacha%C3%A7a&#xD;&#xA;[3]: http://www.wisegeek.com/what-is-rum-extract.htm&#xD;&#xA;[4]: http://www.ochef.com/1029.htm" />
  <row Id="15838" PostHistoryTypeId="2" PostId="7706" RevisionGUID="5bd9eff7-0bbf-46e3-b067-7a630fd02919" CreationDate="2010-09-30T10:03:01.520" UserId="1546" Text="Apart from flavour, spirits can play another role: adding temporary moisture.&#xD;&#xA;&#xD;&#xA;They add water and alcohol, which allows you to mix ingredients, but the alcohol will evaporate in the oven. I think I read a recipe in Cooks Illustrated where they replaced water with vodka to get a better dough for pies, but I never used that for cakes.&#xD;&#xA;&#xD;&#xA;If the texture of the cake without rum works, you need it only for flavour, you can use another spirit or spice for that." />
  <row Id="15839" PostHistoryTypeId="5" PostId="7703" RevisionGUID="a40cbcad-6395-4b71-b28c-d4c551e38419" CreationDate="2010-09-30T10:23:56.607" UserId="2644" Comment="add non-alcohol" Text="Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic.&#xD;&#xA;&#xD;&#xA;Also, what is its role in baking or cooking?" />
  <row Id="15840" PostHistoryTypeId="5" PostId="7703" RevisionGUID="6ddc4e9e-34d1-4c57-aa72-c3a2bc345a96" CreationDate="2010-09-30T10:31:43.287" UserId="2644" Comment="add non-alcohol" Text="Some cake recipes calls for rum, and there is none available. How to substitute? If possible, it should be non-alcoholic.&#xD;&#xA;&#xD;&#xA;Also, what is its role in baking or cooking?" />
  <row Id="15841" PostHistoryTypeId="2" PostId="7707" RevisionGUID="b5294f5a-e650-4da2-8195-d09b1dcd0afe" CreationDate="2010-09-30T12:30:37.860" UserId="1457" Text="Since I only cook for one or two, I will tend to buy an onion and only use part of it, and then keep the rest in the fridge. Sometimes it will be a while before I use the rest. Is there any guidance on when I should finally just throw it out? What are the signs to look for? What degradations should I expect to trade off against constantly throwing out half an onion (decreased flavor, increased bitterness)?" />
  <row Id="15842" PostHistoryTypeId="1" PostId="7707" RevisionGUID="b5294f5a-e650-4da2-8195-d09b1dcd0afe" CreationDate="2010-09-30T12:30:37.860" UserId="1457" Text="How long should I keep a cut onion?" />
  <row Id="15843" PostHistoryTypeId="3" PostId="7707" RevisionGUID="b5294f5a-e650-4da2-8195-d09b1dcd0afe" CreationDate="2010-09-30T12:30:37.860" UserId="1457" Text="&lt;storage-lifetime&gt;&lt;onions&gt;" />
  <row Id="15844" PostHistoryTypeId="2" PostId="7708" RevisionGUID="38a318a5-5243-425b-a0cc-7cd72611f546" CreationDate="2010-09-30T13:00:24.760" UserId="15" Text="Beyond overnight for the next dinner in a ziplock bag, I find the flavor and moisture leaves and the risk for cross conatminating flavor in the fridge too high to ignore. So keep it one night then toss it." />
  <row Id="15845" PostHistoryTypeId="2" PostId="7709" RevisionGUID="0974ff9e-9bf7-492c-9329-7f8be35ee5d6" CreationDate="2010-09-30T13:09:34.517" UserId="15" Text="This is less of a 'where' as a 'how'-&#xD;&#xA;&#xD;&#xA;For organization and inspiration I find keeping blogs in my Google Reader under a 'foo' tag is ideal. It helps most of all when I don't know what to cook. I really enjoy Whole Foods' blog (and a local community market; a well-organized farmer's market may have a twitter stream you could put in there too) because it focuses a lot on seasonal ingredients and when you interweave threads about ingredients and recipes discovery and ideas really get flowing." />
  <row Id="15846" PostHistoryTypeId="16" PostId="7709" RevisionGUID="0974ff9e-9bf7-492c-9329-7f8be35ee5d6" CreationDate="2010-09-30T13:09:34.517" UserId="-1" />
  <row Id="15847" PostHistoryTypeId="2" PostId="7710" RevisionGUID="4e90fe32-4de5-4280-bc07-e759b176e37c" CreationDate="2010-09-30T13:37:45.883" UserId="1236" Text="When I use fresh onions, we store the unused parts for up to a week in our fridge in either a ziploc or a sealable rubbermaid-style container.  For particularly pungent onions they go in the crisper drawer to keep the smell from being too strong in the rest of the fridge, but usually they're just on one of the shelves.  [Stilltasty says][1] 2-3 days but my personal experience says otherwise.&#xD;&#xA;&#xD;&#xA;Generally in our house, they don't last long enough for the flavor to degrade too much, but they will get a little dried and the smell will get stronger over time.  After a week, they shouldn't be bad in the sense that you'll get sick - but you'll want to use them in a meal where the onion is the star, as the aroma will take over the dish.&#xD;&#xA;&#xD;&#xA;Another option that I'm a big fan of is to dice or strip the leftovers (or, a 5 lb bag at once!) and freeze them on a cookie sheet (instead of in a bag, where they'll turn into a giant clump).  Once fully frozen, dump them into a plastic freezer bag, and store in the freezer for easy access to a handful at a time.  For most applications, you can defrost them right in the pan/pot/casserole as you cook, so they're very handy and accessible.  We do the same with peppers in our house for convenience.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/17826" />
  <row Id="15848" PostHistoryTypeId="2" PostId="7711" RevisionGUID="4fc12d93-127b-4889-b413-a3ad5bcea232" CreationDate="2010-09-30T13:41:57.480" UserId="67" Text="There's a few types of salsa -- salsa fresca (aka pico de gallo, aka salsa cruda), which is &quot;fresh salsa&quot; and uncooked, and if made fresh, it shouldn't be too watery (unless you add to much liquid, eg, lime juice), but letting the vegetables sit after salting will start to draw out extra liquid and could become watery.&#xD;&#xA;&#xD;&#xA;For truly thick salsa, you have to treat it like a jam, and cook it to release the pectin in the tomato.  (or I guess you could use some other thickeners ... I've never tried.  tomato paste, maybe?)  You don't necessarily have to cook the other ingredients, too, but I personally like roasting the peppers and onions to sweeten then up and remove some of the extra liquid.  (halve the peppers and seed them, lay them on a tray cut side up with the onion cut into wedges, roast 'til they're softened, then dump into a food processor and either pulse or liquify it, depending on how chunky you like it.  And the skin falls off the peppers, so I leave 'em out).&#xD;&#xA;&#xD;&#xA;You can do the same roasting with the tomatoes, and it'll be thicker from the food processor, but you won't get the same cling without letting them cook slowly in liquid to develop the pectin.  If you roast the tomatoes, I like to use plum tomatoes, as they have more &quot;meat&quot; to the gel around the seeds, and take out the gel and seeds." />
  <row Id="15849" PostHistoryTypeId="2" PostId="7712" RevisionGUID="b6cddc9e-1f5b-4c63-b01d-bffaf4b821df" CreationDate="2010-09-30T14:27:52.563" UserId="67" Text="I've had good luck with sealed glass containers ... including when storing sliced or diced onions.  I find that plastic containers can start to pick up the onion smell if you leave onion in there for too long.&#xD;&#xA;&#xD;&#xA;I've kept a halved, but otherwise in one piece, onion for over a week.  If it dries out a little, you can always just take a slice off the cut side.&#xD;&#xA;&#xD;&#xA;Cut up onion can keep for about a week, but it helps to have used a sharp knife -- a dull knive damages more cells and it'll start to break down faster.  (and if it's sharp enough, you can slice it up, but keep the shape, so there's no extra exposed cut surface to lose moisture from).  The more damage you do to the cells, the stronger the 'oniony' smells will get.&#xD;&#xA;&#xD;&#xA;My judge on if it's still okay to use is to look at it -- if it's gone translucent, smells funny or looks funny (including dried out), I pitch it.&#xD;&#xA;" />
  <row Id="15850" PostHistoryTypeId="2" PostId="7713" RevisionGUID="6125c1a9-d6b7-46d5-b38d-235b47a2334c" CreationDate="2010-09-30T14:38:22.207" UserId="1887" Text="Another option is to caramelize one or two onions in a frying pan, and then freeze the pre-cooked onions in smaller portions. (I tend not to like cooking with frozen onions, since the extra water will steam the onions rather than allow them to cook at the higher temperature you could achieve without the extra water. " />
  <row Id="15851" PostHistoryTypeId="2" PostId="7714" RevisionGUID="b0a02caf-21c0-4f93-822c-acf1fcf3e04b" CreationDate="2010-09-30T16:38:36.710" UserDisplayName="Thierry" Text="If you have no container, you can also use a piece of plastic clinging wrap to cover the cut part. If you notice that the cut dries out or does not look appetizing anymore, simply cut of one thin slice and presto, it's fresh and juicy again. " />
  <row Id="15852" PostHistoryTypeId="2" PostId="7715" RevisionGUID="fae061ab-5a2b-471e-b01a-3acd23eb76f8" CreationDate="2010-09-30T16:43:55.157" UserId="251" Text="For me the key is to use corn tortillas's, not flour tortillas.  The flour ones break down and get very soggy, and the corn ones hold up much better in the casserole dish." />
  <row Id="15853" PostHistoryTypeId="2" PostId="7716" RevisionGUID="ff14adac-ad0e-4cf3-893f-e0e26598c063" CreationDate="2010-09-30T16:53:59.160" UserId="2569" Text="Don't know about Italian chickens in particular, but I know that when my mom's neighbors in Hungary feed their chickens the leftovers from making paprika, the resulting eggs have very dark yolks indeed." />
  <row Id="15854" PostHistoryTypeId="2" PostId="7717" RevisionGUID="00a31a29-436e-401f-b08a-6659a2a69d6a" CreationDate="2010-09-30T18:23:01.883" UserId="41" Text="I've had all the ingredients for stuffed manicotti sitting around in my kitchen for the past 2 days but keep putting it off because I absolutely *dread* the whole stuffing process.&#xD;&#xA;&#xD;&#xA;I usually start off using a spoon but quickly give up on that and resort to my hands instead.  It usually makes a mess of my hands and the counter top, and every so often I have to throw one out because it broke.&#xD;&#xA;&#xD;&#xA;I keep thinking that surely a fancy Italian restaurant is not going to have a cook sitting there stuffing individual tubes.  I actually thought of using a piping bag but I'm pretty sure that the stuffing is just too thick and heterogeneous (it's usually a cold mixture of ricotta, shredded cheeses, onions, herbs, and an egg).  That's about the limit of my imagination with respect to stuffing techniques.&#xD;&#xA;&#xD;&#xA;So, does anyone know one or more ways to reduce the tedium or mess?" />
  <row Id="15855" PostHistoryTypeId="1" PostId="7717" RevisionGUID="00a31a29-436e-401f-b08a-6659a2a69d6a" CreationDate="2010-09-30T18:23:01.883" UserId="41" Text="Is there a faster/less messy way to stuff manicotti/canneloni?" />
  <row Id="15856" PostHistoryTypeId="3" PostId="7717" RevisionGUID="00a31a29-436e-401f-b08a-6659a2a69d6a" CreationDate="2010-09-30T18:23:01.883" UserId="41" Text="&lt;pasta&gt;&lt;shortcuts&gt;&lt;stuffing&gt;" />
  <row Id="15857" PostHistoryTypeId="2" PostId="7718" RevisionGUID="ae951f2b-2138-42b4-acae-cae64e2a10f4" CreationDate="2010-09-30T18:30:09.997" UserDisplayName="daniel" Text="Piping bag is your answer. You just don't use a tip on it." />
  <row Id="15858" PostHistoryTypeId="2" PostId="7719" RevisionGUID="69f79257-ed71-4f8d-bdb6-e9d3a174b7f3" CreationDate="2010-09-30T18:54:44.987" UserId="1236" Text="[As roux said][1], and you alluded to, you want a piping bag of some kind.&#xD;&#xA;&#xD;&#xA;Where I (like you) find a piping bag often fails because of the nature of the filling, I've been able to steal the concept and slightly modify it by &quot;making my own at home&quot;.  Put all the filling into a large ziploc bag (I use gallon sized cause I make manicotti in bulk, but quart sized works just as well).  &#xD;&#xA;&#xD;&#xA;Cut off one corner, about the same radius as the manicotti opening, and you have your own piping bag on the cheap!  Once you get used to using this, you'll be amazed how fast you can fill them.&#xD;&#xA;&#xD;&#xA;Patting the manicotti dry with a paper towel after cooking but before stuffing also seems to really help keep them in my hand, because trying to fill a slippery manicotti shell is the WORST.&#xD;&#xA;&#xD;&#xA;Also, if you can, let the manicotti shells cool completely after cooking - that really helps keep it from tearing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7717/is-there-a-faster-less-messy-way-to-stuff-manicotti-canneloni/7718#7718" />
  <row Id="15859" PostHistoryTypeId="2" PostId="7720" RevisionGUID="b44960b5-32ca-4849-a56a-3b6f5a4dbeee" CreationDate="2010-09-30T19:11:30.113" UserId="67" Text="As both roux and stephenmcdonald mentioned, a piping bag is the way to go, as you assumed, but you often need to fill from each side, rather than just one side.  (it depends on your filling ... also, it'll give you a prettier canneloni)&#xD;&#xA;&#xD;&#xA;... but for manicotti, many places don't use tubes.  They use crepes, so you don't have the trouble filling them.  I've also seen recipes that call for using the 'no bake' lasagne noodles, softening them up first, and using them.&#xD;&#xA;&#xD;&#xA;My only other idea for dealing with tubes would be to use some sort of a narrow syringe with no end, where it's durable enough to pack well, then can use that to inject the filling.  You might need to keep a finger over the opposite end and intentionally pack it in to fill any extra air space between the syringe diameter and tube diameter." />
  <row Id="15860" PostHistoryTypeId="2" PostId="7721" RevisionGUID="75b95805-2d6e-402a-9666-5682769d235b" CreationDate="2010-09-30T19:33:23.297" UserId="1201" Text="If it's a salsa that you want avocado in, a relatively soft avocado cut up and mixed in will kind of dissolve, and thicken things up a bit." />
  <row Id="15861" PostHistoryTypeId="2" PostId="7722" RevisionGUID="dfc5e2bf-2511-4d54-bf39-4ad960207119" CreationDate="2010-09-30T20:15:08.767" UserId="2648" Text="Do the different pasta shapes serve any purpose, or are they just for fun?  Some difference appear to be cultural (lo mein vs spaghetti), but there are so many different syles of Italian pasta, is there a reason for this?  &#xD;&#xA;&#xD;&#xA;Clearly there need to be differences for stuffed / not stuffed, but why do we have penne **and** ziti?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15862" PostHistoryTypeId="1" PostId="7722" RevisionGUID="dfc5e2bf-2511-4d54-bf39-4ad960207119" CreationDate="2010-09-30T20:15:08.767" UserId="2648" Text="Why are there so many different pasta shapes?" />
  <row Id="15863" PostHistoryTypeId="3" PostId="7722" RevisionGUID="dfc5e2bf-2511-4d54-bf39-4ad960207119" CreationDate="2010-09-30T20:15:08.767" UserId="2648" Text="&lt;pasta&gt;&lt;history&gt;" />
  <row Id="15864" PostHistoryTypeId="2" PostId="7723" RevisionGUID="d1ae619d-656a-44be-9171-e21cba30d558" CreationDate="2010-09-30T20:18:57.323" UserId="1201" Text="One thing that varies is how much of the sauce adheres to the pasta, especially for pasta shapes that have ridges or hollow areas. Sometimes you'll have a sauce where you'll want chunks of it to stick to the pasta, and sometimes you just want the pasta to be flavored by the sauce, but eaten more by itself." />
  <row Id="15865" PostHistoryTypeId="2" PostId="7724" RevisionGUID="e214c840-5561-489e-aaf6-a46e4bc8f79c" CreationDate="2010-09-30T20:57:04.217" UserId="1393" Text="One answer to this is that Americans have a reversed understanding of the relationship of pasta to sauce compared to Italians. In Italy, the sauce is called the condimento, meaning literally it is a condiment to the noodles, which are intended to be the main source of enjoyment in the dish. When you begin to understand it that way, it makes sense that you would want to have a wide variety of sizes, shapes and textures. (What Taeraresh said is also true, there are functional differences in how the different shapes hold sauces.)" />
  <row Id="15866" PostHistoryTypeId="2" PostId="7725" RevisionGUID="9c0d54e6-2b5a-43cb-9017-e17721108d4b" CreationDate="2010-09-30T20:59:13.430" UserId="67" Text="It's regional varieties -- just as there's different cheeses and olives, different types of pastas have evolved.&#xD;&#xA;&#xD;&#xA;Now, you might think at first that it doesn't make sense, as we could produce the same pasta everywhere, you have to remember that Italians will pair specific sauces with specific pasta to get a specific balance of sauce to pasta.  As different things are grown / raised / etc in different areas, we end up with different pastas preferred for different sauces.  Some are better for oil (eg, thin strands, light and delicate), some for cream sauces (wider strands, tubes), some for tomato sauces (wider strands, anything with good ridges on it), some for soups (smaller shapes), etc.  &#xD;&#xA;&#xD;&#xA;Now, I know, there's lots of tubes, and there's lots of strands ... but others could ask why Americans need Coke, Pepsi *and* RC Cola (although, in that case, there's commercial interest, but there's still some heavy regional preferences out there, particularly for smaller local varieties)&#xD;&#xA;&#xD;&#xA;As for the difference between penne vs. ziti -- the angle of the cut on the end can affect how much sauce gets inside the pasta, as the angled cut of the penne will grab some as you're stirring the pasta in the sauce.  (or so I've been told ... I've never done a side-by-side comparison of two with the same diameter / thickness / length, etc.)" />
  <row Id="15867" PostHistoryTypeId="2" PostId="7726" RevisionGUID="ecbab018-047e-4dff-80fa-f0afd78d4ac5" CreationDate="2010-09-30T20:59:45.240" UserId="1393" Text="Another option would be to simply switch to giant shells instead of manicotti. Then you can just open them right up and spoon the filling in easily." />
  <row Id="15868" PostHistoryTypeId="2" PostId="7727" RevisionGUID="75eafca0-582f-4b7d-b5df-d0259bc9eb3e" CreationDate="2010-09-30T21:41:42.353" UserId="1148" Text="There are shells available that can be stuffed before cooking, then are baked in the sauce.&#xD;&#xA;Your mileage may vary. Haven't tried it myself." />
  <row Id="15869" PostHistoryTypeId="2" PostId="7728" RevisionGUID="006d1458-2770-4a98-8379-41c4478332d1" CreationDate="2010-09-30T21:45:44.183" UserId="1365" Text="I tried making some Spanish rice the other day and it's turned out really chewy. I can't figure out if I used too little chicken broth or not enough. &#xD;&#xA;&#xD;&#xA;It came out really starchy I think - very clumpy, feels like it's sticking to my teeth when I eat it. Basically, not very pleasant!&#xD;&#xA;&#xD;&#xA;Here's the recipe I used:&#xD;&#xA;- medium grained rice from Albertson's - bag said 1 3/4 cups of water for each cup of rice. I used two cups of rice and so put in 3 1/2 cups of broth.&#xD;&#xA;- 1 16oz can of diced tomatoes - I drained most of the juice out before I put them in&#xD;&#xA;- 1 sm can of diced chilies - again, I drained out most of the liquid&#xD;&#xA;- some salt, pepper, oregano, chili powder, garlic powder&#xD;&#xA;&#xD;&#xA;I fried up some chopped onion and peppers in a small amount of olive oil before adding the rice and broth and other ingredients. Then let the whole thing simmer for about 20 minutes - or until there was no liquid left.&#xD;&#xA;&#xD;&#xA;Any ideas?&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;Ross" />
  <row Id="15870" PostHistoryTypeId="1" PostId="7728" RevisionGUID="006d1458-2770-4a98-8379-41c4478332d1" CreationDate="2010-09-30T21:45:44.183" UserId="1365" Text="Why is my Spanish rice chewy?" />
  <row Id="15871" PostHistoryTypeId="3" PostId="7728" RevisionGUID="006d1458-2770-4a98-8379-41c4478332d1" CreationDate="2010-09-30T21:45:44.183" UserId="1365" Text="&lt;rice&gt;" />
  <row Id="15872" PostHistoryTypeId="2" PostId="7729" RevisionGUID="64ff98eb-0e10-4d21-94bd-09c1d22597c8" CreationDate="2010-09-30T22:06:57.823" UserId="1393" Text="That sounds a little low on liquid to me, though it is a little hard to interpret from your description. If rice doesn't have enough liquid, each individual grain will still have a hard little nugget in the center. If it has too much, the grains will tend to break down and stick together, though that can also happen if you are stirring, or if you are using a variety that is intentionally sticky. (Like arborio, for example). Here is my recipe for Arroz Mexicana, which is pretty much the same thing as Spanish Rice. You can use it as a starting point: http://www.herbivoracious.com/2009/12/arroz-a-la-mexicana-mexican-tomato-rice-recipe.html" />
  <row Id="15873" PostHistoryTypeId="2" PostId="7730" RevisionGUID="37147189-2ccb-4d20-b2b0-e44581cef325" CreationDate="2010-09-30T22:10:30.333" UserId="67" Text="As sarge_smith hinted at in his comment to hobodave, at least from the gyros and shwarmas I've had.&#xD;&#xA;&#xD;&#xA;* Gyros are made from a loaf of ground meat, onions and seasonings, spit roasted.  (this might be a regional thing, though)&#xD;&#xA;* Shawarmas (and doner kebab) are cuts of meat, marinated and stacked, then spit roasted.&#xD;&#xA;&#xD;&#xA;As you slice the shawarma meat off the cone, you're cutting across the stacked slices, so it'll end up falling into lots of smaller bits, while the gyro meat is larger slices, but still tender because it's ground meat.&#xD;&#xA;&#xD;&#xA;* Gyros tend to have more &quot;mediteranian&quot; herbs (oregano, marjoram, thyme, rosemary)&#xD;&#xA;* Shawarmas tend to have more &quot;middle eastern&quot; spices (cardamom, allspice, cinnamon, cloves, coriander seed, tumeric)&#xD;&#xA;* Either one might have cumin, pepper or oregano, and they'll both have garlic.&#xD;&#xA;&#xD;&#xA;I don't know how much of it's a regional thing (as I think I've only had shawarmas twice in the US), but when we used to get shawarmas in the Netherlands, they were served with a garlic yoghurt sauce that was similar to tzatziki, but didn't have cucumber or herbs in it.  They were also served inside pita pockets (with shredded carrot, lettuce and tomatoes) as opposed to wrapped in a flatbread." />
  <row Id="15874" PostHistoryTypeId="5" PostId="7668" RevisionGUID="02363aa3-3365-4f9d-bbf4-0debbc1195b2" CreationDate="2010-09-30T22:20:48.837" UserId="2629" Comment="added 415 characters in body; added 1 characters in body; added 15 characters in body" Text="I have been playing with homemade salsa for a few weeks now and I can't seem to figure out how to get that thicker tomato texture that a lot of southern Mexican restaurants have.&#xD;&#xA;&#xD;&#xA;Right now I play with these ingredients:&#xD;&#xA;&#xD;&#xA;1. Tomatoes&#xD;&#xA;2. Onion&#xD;&#xA;3. Jalapeño&#xD;&#xA;4. Cilantro&#xD;&#xA;5. Lime Juice&#xD;&#xA;6. Garlic Salt/Cumin&#xD;&#xA;&#xD;&#xA;This seems pretty basic stuff for salsa, but it has a pretty water'd down feel no matter how I swing it. How do I get the tomato base that some of the classic salsa's have in order for everything to hold on the chip a little better?&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;I really wanted to accept two answers because I like both depending on what I am doing. For a fresh salsa(pico de gallo) straining the juice from the tomatoes seems to work really well. But for the thickness I was going for the key was experimenting with Tomato Paste/Cooking the salsa. I am able to get a much thicker salsa that I enjoy much more. I did learn how to create killer pico de gallo from this though." />
  <row Id="15875" PostHistoryTypeId="2" PostId="7731" RevisionGUID="d4c2f029-51af-432e-b8cc-cd4a59810b48" CreationDate="2010-09-30T23:48:26.477" UserId="67" Text="It's not as useful for everyday cooking, but if you're cooking over coals (eg, a campfire, grill/barbeque), you'll end up with a soot-covered pot which takes forever to scrub off.&#xD;&#xA;&#xD;&#xA;So long as you're not using a cast iron pot, take some dish soap, and rub a layer on the pot *before* you put it on the fire.  Afterwards, you just need to rinse off the soap, no major scrubbing required. " />
  <row Id="15876" PostHistoryTypeId="16" PostId="7731" RevisionGUID="d4c2f029-51af-432e-b8cc-cd4a59810b48" CreationDate="2010-09-30T23:48:26.477" UserId="-1" />
  <row Id="15877" PostHistoryTypeId="5" PostId="7729" RevisionGUID="683d1b55-0174-44c1-80aa-5d06bba937b0" CreationDate="2010-09-30T23:53:53.113" UserId="1393" Comment="deleted 9 characters in body" Text="That sounds low on liquid to me, though it is hard to be surefrom your description. &#xD;&#xA;&#xD;&#xA;If rice doesn't have enough liquid, each individual grain will still have a hard little nugget in the center. &#xD;&#xA;&#xD;&#xA;If it has too much, the grains will tend to break down and stick together, though that can also happen if you are stirring, or if you are using a variety that is intentionally sticky. (Like arborio, for example). &#xD;&#xA;&#xD;&#xA;Here is my recipe for Arroz Mexicana, which is pretty much the same thing as Spanish Rice. You can use it as a starting point: http://www.herbivoracious.com/2009/12/arroz-a-la-mexicana-mexican-tomato-rice-recipe.html" />
  <row Id="15878" PostHistoryTypeId="2" PostId="7732" RevisionGUID="e4e7add2-d4c7-43f1-880b-7ea7cb08d2af" CreationDate="2010-10-01T00:26:13.660" UserDisplayName="Heather hubbart" Text="It sounds like it may have needed more liquid but it shouldn't have been chewy sounds like cheap rice. I have a couple of Hispanic girlfriends I cook with alot they use jasmine rice toasted in a pot with a little oil and add spicy clamato juice and chicken broth for the liquid. I'll get the exact recipe for you tonight. No rice should ever be chewy or sticky unless your making sushi rice." />
  <row Id="15879" PostHistoryTypeId="2" PostId="7733" RevisionGUID="9906005a-fed9-440e-a3aa-dcf83ca7abc3" CreationDate="2010-10-01T02:09:29.930" UserId="41" Text="While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems.&#xD;&#xA;&#xD;&#xA;Most herbs tend to have somewhat larger leaves and that allows me to be a little sloppy with them.  For example, with basil I really just rip off the leaves and chop them, and if I end up with a little stem in the process, so be it.&#xD;&#xA;&#xD;&#xA;But oregano stems are really stiff, and bitter, and generally no good to throw in the mix, at least not with any of the recipes I use.  So I really need to get the leaves off the stems, and it's a painful process.&#xD;&#xA;&#xD;&#xA;I've tried obvious routes, like &quot;stripping&quot; the leaves off the stems with my hands or a knife, but it doesn't really work.  The stems are too hardy, and if I strip them hard enough to get the leaves off then I usually end up stripping the stem with it.  And laying the stems flat on a cutting board and trying to chop the leaves off directly is almost impossible; the leaves are so tiny and irregularly distributed that it ends up taking longer than just pulling the things apart with my hands.&#xD;&#xA;&#xD;&#xA;Am I missing something obvious?  Is there a way to prepare oregano leaves that's more fun than watching paint dry?" />
  <row Id="15880" PostHistoryTypeId="1" PostId="7733" RevisionGUID="9906005a-fed9-440e-a3aa-dcf83ca7abc3" CreationDate="2010-10-01T02:09:29.930" UserId="41" Text="What is the most efficient way to prepare fresh oregano leaves?" />
  <row Id="15881" PostHistoryTypeId="3" PostId="7733" RevisionGUID="9906005a-fed9-440e-a3aa-dcf83ca7abc3" CreationDate="2010-10-01T02:09:29.930" UserId="41" Text="&lt;preparation&gt;&lt;herbs&gt;&lt;oregano&gt;" />
  <row Id="15882" PostHistoryTypeId="2" PostId="7734" RevisionGUID="d079773c-eb0c-4f79-96e1-0bd57c1662a7" CreationDate="2010-10-01T02:15:03.127" UserId="60" Text="Are you sure you're talking about oregano? Oregano doesn't have tiny leaves, and it's quite simple to use the pinch and strip technique to take all the leaves off in one fell swoop. The hardy central stem is actually a benefit here because it's less likely to break when you do the pinch.&#xD;&#xA;&#xD;&#xA;I found a [video on youtube][1], jump to the one minute mark.&#xD;&#xA;&#xD;&#xA;[1]: http://www.youtube.com/watch?v=1emfFcuD7fg" />
  <row Id="15883" PostHistoryTypeId="5" PostId="7733" RevisionGUID="f135af67-383c-43c4-9f98-e8d800062da4" CreationDate="2010-10-01T03:07:42.820" UserId="41" Comment="added 421 characters in body" Text="While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems.&#xD;&#xA;&#xD;&#xA;Most herbs tend to have somewhat larger leaves and that allows me to be a little sloppy with them.  For example, with basil I really just rip off the leaves and chop them, and if I end up with a little stem in the process, so be it.&#xD;&#xA;&#xD;&#xA;But oregano stems are really stiff, and bitter, and generally no good to throw in the mix, at least not with any of the recipes I use.  So I really need to get the leaves off the stems, and it's a painful process.&#xD;&#xA;&#xD;&#xA;I've tried obvious routes, like &quot;stripping&quot; the leaves off the stems with my hands or a knife, but it doesn't really work.  The stems are too hardy, and if I strip them hard enough to get the leaves off then I usually end up stripping the stem with it.  And laying the stems flat on a cutting board and trying to chop the leaves off directly is almost impossible; the leaves are so tiny and irregularly distributed that it ends up taking longer than just pulling the things apart with my hands.&#xD;&#xA;&#xD;&#xA;Am I missing something obvious?  Is there a way to prepare oregano leaves that's more fun than watching paint dry?&#xD;&#xA;&#xD;&#xA;**Update:** It's come to my attention that I am probably getting really lousy oregano.  Here's a picture for those wondering:&#xD;&#xA;&#xD;&#xA;![Oregano][1]&#xD;&#xA;&#xD;&#xA;You can see that (a) it's clearly oregano, I didn't confuse it with some other herb, and (b) an individual leaf is about as big as one of the letters on the package!&#xD;&#xA;&#xD;&#xA;Is there anything I can do with oregano that looks like this?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/W6CyB.jpg" />
  <row Id="15884" PostHistoryTypeId="5" PostId="7733" RevisionGUID="6ad6ab9c-ad8a-46fe-aca2-b42e185b52f3" CreationDate="2010-10-01T03:16:01.627" UserId="41" Comment="deleted 457 characters in body; edited title" Text="While making my manicotti tonight, I received a painful reminder that the stuffing isn't actually the most tedious part of the process - it's pulling all the tiny leaves off the oregano stems.  It seems as though the oregano I'm able to buy here is not fully grown; it's been like this for as long as I can remember.&#xD;&#xA;&#xD;&#xA;![Oregano][1]&#xD;&#xA;&#xD;&#xA;Obviously the stems are stiff, and bitter, and generally no good to throw in the mix, at least not with any of the recipes I use.  So I really need to get the leaves off the stems, and with this oregano, it's a painful process.&#xD;&#xA;&#xD;&#xA;I've tried obvious routes, like &quot;stripping&quot; the leaves off the stems with my hands or a knife, but it doesn't really work.  The stems are too hardy, and if I strip them hard enough to get the leaves off then I usually end up stripping the stem with it.  And laying the stems flat on a cutting board and trying to chop the leaves off directly is almost impossible; the leaves are so tiny and irregularly distributed that it ends up taking longer than just pulling the things apart with my hands.&#xD;&#xA;&#xD;&#xA;Am I missing something obvious?  Is there a way to prepare these oregano leaves that's more fun than watching paint dry?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/W6CyB.jpg" />
  <row Id="15885" PostHistoryTypeId="4" PostId="7733" RevisionGUID="6ad6ab9c-ad8a-46fe-aca2-b42e185b52f3" CreationDate="2010-10-01T03:16:01.627" UserId="41" Comment="deleted 457 characters in body; edited title" Text="What is the most efficient way to prepare (very small) fresh oregano leaves?" />
  <row Id="15886" PostHistoryTypeId="5" PostId="2896" RevisionGUID="2b1a47d5-2978-4cee-8250-6e0ba49027ef" CreationDate="2010-10-01T03:42:43.730" UserId="183" Comment="Better link anchor" Text="The Wikipedia answer to this is that Fannie Farmer in her 1896 [very popular cookbook][1] decided to use volume measurements for solids instead of weight measurements.  In chapter 2 she explains how precise measurements are essential in following recipes and then goes on to explain how to measure flour by volume.  No fanfare.  My impression is that she was just codifying what was already common practice then. &#xD;&#xA;&#xD;&#xA;So I'm voting against the traditional answer, as it does not quite explain why it became common practice. I've also read the speculation that volume measurements where common until the introduction of the metric system, which never made it to the US.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;I did some more [digging][3] into this question.  The Boston Cooking School helped popularize the use of use of volume measurements for dry ingredients.  Cooking schools were part of a [Domestic Science][2] movement that was stronger in the US than in Europe.  As Hobodave points out, springs scales were a British invention and it was only in the early 1900s that reliable ones started to be sold in the US.  By then cups and spoons were too popular and with the government and other institutions supporting and standardizing the practice it was hard to change.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Boston_Cooking-School_Cook_Book&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Domestic_Science&#xD;&#xA;[3]: http://www.flavoralchemy.com/journal/why-measure-with-cups-and-spoons.html" />
  <row Id="15887" PostHistoryTypeId="5" PostId="7729" RevisionGUID="78bec7f1-0644-4a1d-9af7-ee65925b180d" CreationDate="2010-10-01T03:49:51.910" UserId="183" Comment="Typo" Text="That sounds low on liquid to me, though it is hard to be sure from your description. &#xD;&#xA;&#xD;&#xA;If rice doesn't have enough liquid, each individual grain will still have a hard little nugget in the center. &#xD;&#xA;&#xD;&#xA;If it has too much, the grains will tend to break down and stick together, though that can also happen if you are stirring, or if you are using a variety that is intentionally sticky. (Like arborio, for example.) &#xD;&#xA;&#xD;&#xA;Here is my recipe for Arroz Mexicana, which is pretty much the same thing as Spanish Rice. You can use it as a starting point: http://www.herbivoracious.com/2009/12/arroz-a-la-mexicana-mexican-tomato-rice-recipe.html" />
  <row Id="15888" PostHistoryTypeId="2" PostId="7735" RevisionGUID="13db9398-d59d-4278-a255-3e14f287a981" CreationDate="2010-10-01T10:13:28.120" UserId="2653" Text="Mainly that different shapes serve different purposes. You should pair the right kind of pasta with the right kind of sauce. Depending on sauce thickness or what's in it etc.&#xD;&#xA;&#xD;&#xA;Some shapes are also designed to allow for different textures like farfale where the core cooks less than the edges, making for a richer texture." />
  <row Id="15889" PostHistoryTypeId="2" PostId="7736" RevisionGUID="cdbc4b2f-38eb-4f13-8558-7a46e7f1a55f" CreationDate="2010-10-01T11:36:20.590" UserId="905" Text="I don't know that type of rice, but it sounds like it ran out of liquid before it was done. Some types of rice can be done in about 10m, some take over half an hour. My tricks for risotto like dishes are: &#xD;&#xA;- is to **taste regularly**, &#xD;&#xA;- **avoid stirring** as much as you can,&#xD;&#xA;- **fry the rice** with the onions before adding water,&#xD;&#xA;- **keep adding liquid** if needed until it's done.&#xD;&#xA;&#xD;&#xA;Try it with a few small batches to get the hang of it. It could very well be the wrong type of rice, so you may want to try other brands." />
  <row Id="15890" PostHistoryTypeId="5" PostId="6978" RevisionGUID="c1c6af95-c6e0-4c6c-9d0b-edc6ca1826ff" CreationDate="2010-10-01T12:24:57.573" UserId="53" Comment="changed first sentence to be more positive" Text="I dont know how you are choosing to define the &quot;proper way&quot; but here is my answer &#xD;&#xA;&#xD;&#xA;My understanding is that there are two things you are avoiding when making the matte the first is is the bomba getting gunked up with the herb and the second is excessive bitterness&#xD;&#xA;&#xD;&#xA;You avoid the first by making sure that the mate is correctly packed into the gourd. There are many ways to do this and I beleive this is where all the shaking techniques you mentioned come from. I do this by first adding a little cold water to the herb (enough to just get it wet) and pressing it into one side of the gourd with a spoon. If this is done right the herb will stay put when you pour in hot water and all you have to do is make sure the bomba sits on the empty side. This should be enough to ensure that it doesnt get stuck although it is important not undo the packing by mistake.&#xD;&#xA;&#xD;&#xA;The second is avoided by basically not drinking the matte untill it has had a bit of its flavour washed out. I generally do this by making the first cup or two and spitting it out. I do this by preparing the matte normally but some members of my family tell me that this can be done with cold water too (Probably much easier)." />
  <row Id="15891" PostHistoryTypeId="2" PostId="7737" RevisionGUID="6f314904-7aec-46de-8a44-f94c3a64c3f6" CreationDate="2010-10-01T14:13:16.317" UserId="2251" Text="If you're using it in something long-simmering, like soup or spaghetti sauce, you can tie a bundle together (with cooking twine or unflavored dental floss) stems and all and toss it into the pot. As it cooks, most of the oregano leaves will fall off into the food and even those that don't will impart a lot of flavor into the dish. At the end, just pull out the bundle like you would bay leaves. I've never had trouble with the stems leaching bitter flavor when using this method." />
  <row Id="15892" PostHistoryTypeId="5" PostId="7576" RevisionGUID="0bdf2d2d-117c-4792-86d5-7875e5fb0a26" CreationDate="2010-10-01T15:20:10.747" UserId="1497" Comment="added more details about my cooking process" Text="I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me.&#xD;&#xA;&#xD;&#xA;**My first attempt at baking a chicken in a long time:**&#xD;&#xA;&#xD;&#xA;    Purchase a chicken that's approximately 5 LBS.&#xD;&#xA;    Removed the innards of the chicken and washed it.&#xD;&#xA;    Marinaded the chicken with Johnny's Seasoning.&#xD;&#xA;    Place the chicken on a deep baking tray, resting on a grill.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Baked the chicken at preheated 400 degrees on middle rack for 1:20:00.&#xD;&#xA;    Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;**My results:** The chicken was nearly done, but one thigh was a little bloody at the joint.  The other was *very* bloody at the joint.  I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked pretty well.&#xD;&#xA;&#xD;&#xA;**My questions:** How can I improve upon my process?  Should I be baking the chicken at a lower temperature (350 degrees) for longer?  Should I be baking at 400 degrees for longer?  Should I raise the temperature to 425 degrees?&#xD;&#xA;&#xD;&#xA;I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/aNmSM.jpg" />
  <row Id="15893" PostHistoryTypeId="5" PostId="7719" RevisionGUID="29f3e295-2f1a-4f88-851e-03029ce87566" CreationDate="2010-10-01T15:45:06.133" UserId="1236" Comment="added edit about freezer ziplocs, and clarified other areas a litte" Text="[As roux said][1], and you alluded to, you want a piping bag of some kind.&#xD;&#xA;&#xD;&#xA;Where I (like you) find a piping bag doesn't always work the best, I've been able to steal the concept and slightly modify it by &quot;making my own at home&quot;.  Put all the filling into a large ziploc bag (I use gallon sized cause I make manicotti in bulk, but quart sized works just as well).  Edit: as noted in Aaronut's comment, regular ziplocs may become too soggy; I recommend freezer ziplocs, as they're significantly thicker.&#xD;&#xA;&#xD;&#xA;Cut off one corner, a little smaller than the size of the manicotti opening, and you have your own piping bag on the cheap!  Once you get used to using this, you'll be amazed how fast you can fill them.&#xD;&#xA;&#xD;&#xA;Patting the manicotti dry with a paper towel after cooking but before stuffing also seems to really help keep them in my hand, because trying to fill a slippery manicotti shell is the WORST.&#xD;&#xA;&#xD;&#xA;Also, if you can, let the manicotti shells cool completely after cooking - that really helps keep it from tearing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7717/is-there-a-faster-less-messy-way-to-stuff-manicotti-canneloni/7718#7718" />
  <row Id="15894" PostHistoryTypeId="2" PostId="7738" RevisionGUID="c787ddf8-ae06-43db-b251-a349e1ddb8e8" CreationDate="2010-10-01T16:53:29.160" UserId="2480" Text="I tried a Halva (gound sesame and sugar kind of sesame marzipan) of a kind I didn't try before, and I find it smells like Play-dough. My wife says that when she makes Play-dough from flour it also has the 'Play-dough' smell. Could there be a common ingredient to the two? Maybe cream of tartar? Thanks! " />
  <row Id="15895" PostHistoryTypeId="1" PostId="7738" RevisionGUID="c787ddf8-ae06-43db-b251-a349e1ddb8e8" CreationDate="2010-10-01T16:53:29.160" UserId="2480" Text="Halva smells like play-dough? a common ingredient?" />
  <row Id="15896" PostHistoryTypeId="3" PostId="7738" RevisionGUID="c787ddf8-ae06-43db-b251-a349e1ddb8e8" CreationDate="2010-10-01T16:53:29.160" UserId="2480" Text="&lt;ingredients&gt;" />
  <row Id="15897" PostHistoryTypeId="2" PostId="7739" RevisionGUID="c3db96f0-9f56-467e-8798-99205e1d13a7" CreationDate="2010-10-01T17:08:52.243" UserId="1259" Text="Are you sure it was a sesame based Halva? [Halva][1] generally falls in to two wide varieties, one flour based and the other nut based. I would assume that the smell of play-dough comes from the flour. So it's possible you had a flour based one. &#xD;&#xA;&#xD;&#xA;BTW, it's wikipedia that's defining Tahini as being nut based, I'm not so sure about that classification myself. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Halva" />
  <row Id="15898" PostHistoryTypeId="6" PostId="7738" RevisionGUID="4387aecc-1a94-4401-a642-7efc44f980d1" CreationDate="2010-10-01T17:11:22.417" UserId="41" Comment="edited tags" Text="&lt;flour&gt;&lt;pastry&gt;" />
  <row Id="15899" PostHistoryTypeId="2" PostId="7740" RevisionGUID="6b7d3da3-f27b-41d7-a6a5-b2b6d7d326d5" CreationDate="2010-10-01T17:23:38.127" UserId="1259" Text="Wow, that sounds like a silly question, but really! My wife froze bananas in the freezer with the peel still on. You can't peel them frozen. I put it in the microwave for one minute at 50% power. After 30 seconds the thin end of the peel (where a bunch connect to each other) was on fire, with a visible flame (about the size of a lighter). What on earth happened?" />
  <row Id="15900" PostHistoryTypeId="1" PostId="7740" RevisionGUID="6b7d3da3-f27b-41d7-a6a5-b2b6d7d326d5" CreationDate="2010-10-01T17:23:38.127" UserId="1259" Text="Why did my banana catch fire in the microwave?" />
  <row Id="15901" PostHistoryTypeId="3" PostId="7740" RevisionGUID="6b7d3da3-f27b-41d7-a6a5-b2b6d7d326d5" CreationDate="2010-10-01T17:23:38.127" UserId="1259" Text="&lt;fruit&gt;&lt;microwave&gt;&lt;fire&gt;" />
  <row Id="15902" PostHistoryTypeId="2" PostId="7741" RevisionGUID="641e0ab6-2ab2-4207-9d94-41a3c12c0b7d" CreationDate="2010-10-01T17:31:27.100" UserId="2569" Text="Get acacia honey - it practically never crystallizes." />
  <row Id="15904" PostHistoryTypeId="2" PostId="7743" RevisionGUID="aeb1741c-5efc-489f-b026-239c8e4c1f82" CreationDate="2010-10-01T18:02:45.397" UserId="60" Text="It's caused by the high amount of potassium in the banana. Microwaves are particularly reactive with alkali metals and will cause sparks. You can even create a cool light show by putting a raw peeled banana in the microwave. Don't worry, it won't explode, but it will make a mess, it's also harmless.&#xD;&#xA;&#xD;&#xA;This can also happen in some [frozen vegetables][1] depending on the soil conditions they grew in. As noted in the linked article, other high concentrations of metals such as magnesium, iron, and zinc can be the responsible mineral.&#xD;&#xA;&#xD;&#xA;Momentary brief sparking is harmless and won't harm your microwave, but the USDA recommends turning off your microwave if you see sparks nonetheless. If it does start a fire, unless it's a _very_ small fire, do not open your microwave door. The safest thing is to turn off the microwave and let the fire burn itself out by consuming all the oxygen. Opening the door could create a dangerous backdraft induced fireball. &#xD;&#xA;&#xD;&#xA;[1]: http://www.freshplaza.com/news_detail.asp?id=19396" />
  <row Id="15905" PostHistoryTypeId="5" PostId="7743" RevisionGUID="f7e9e743-220c-4517-98fb-63246a1fe68c" CreationDate="2010-10-01T18:08:41.913" UserId="60" Comment="added 123 characters in body" Text="It's caused by the high amount of potassium in the banana. Microwaves are particularly reactive with alkali metals and will cause sparks. You can even create a cool light show by putting a raw peeled banana in the microwave. Don't worry, it won't explode, but it will make a mess, it's also harmless.&#xD;&#xA;&#xD;&#xA;This can also happen in some [frozen vegetables][1] depending on the soil conditions they grew in. As noted in the linked article, other high concentrations of metals such as magnesium, iron, and zinc can be the responsible mineral.&#xD;&#xA;&#xD;&#xA;Momentary brief sparking is harmless and won't harm your microwave, but the USDA recommends turning off your microwave if you see sparks nonetheless. If it does start a fire, unless it's a _very_ small fire, do not open your microwave door. The safest thing is to turn off the microwave and let the fire burn itself out by consuming all the oxygen. Opening the door could create a dangerous backdraft induced fireball. &#xD;&#xA;&#xD;&#xA;**Edit:** Found a [banana in microwave video][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.freshplaza.com/news_detail.asp?id=19396&#xD;&#xA;[2]: http://www.metacafe.com/watch/401717/banana_in_the_microwave/" />
  <row Id="15906" PostHistoryTypeId="2" PostId="7744" RevisionGUID="ce6cf347-6f78-44a8-923f-36fe64ad34e8" CreationDate="2010-10-01T18:20:08.350" UserId="2620" Text="What exactly is the chemical reaction that occurs when you cook Star Anise with Onions?&#xD;&#xA;&#xD;&#xA;According to [Heston Blumenthal][1] doing this intensifies the flavour of meat.&#xD;&#xA;&#xD;&#xA;Ultimately what I want to know is can you use this on any meat based recipe? Won't the flavour of the Star Anise be overpowering?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.guardian.co.uk/lifeandstyle/2005/jun/11/foodanddrink.shopping4" />
  <row Id="15907" PostHistoryTypeId="1" PostId="7744" RevisionGUID="ce6cf347-6f78-44a8-923f-36fe64ad34e8" CreationDate="2010-10-01T18:20:08.350" UserId="2620" Text="What happens to the flavour of meat when you cook it Star Anise with Onions?" />
  <row Id="15908" PostHistoryTypeId="3" PostId="7744" RevisionGUID="ce6cf347-6f78-44a8-923f-36fe64ad34e8" CreationDate="2010-10-01T18:20:08.350" UserId="2620" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;technique&gt;&lt;onions&gt;" />
  <row Id="15909" PostHistoryTypeId="5" PostId="2896" RevisionGUID="9e44bc40-b4f1-4588-bb98-8c6690d327e7" CreationDate="2010-10-01T18:32:41.320" UserId="183" Comment="typos" Text="The Wikipedia answer to this is that Fannie Farmer in her 1896 [very popular cookbook][1] decided to use volume measurements for solids instead of weight measurements.  In chapter 2 she explains how precise measurements are essential in following recipes and then goes on to explain how to measure flour by volume.  No fanfare.  My impression is that she was just codifying what was already common practice then. &#xD;&#xA;&#xD;&#xA;So I'm voting against the traditional answer, as it does not quite explain why it became common practice. I've also read the speculation that volume measurements where common until the introduction of the metric system, which never made it to the US.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;I did some more [digging][3] into this question.  The Boston Cooking School helped popularize the use of volume measurements for dry ingredients.  Cooking schools were part of a [Domestic Science][2] movement that was stronger in the US than in Europe.  As Hobodave points out, springs scales were a British invention and it was only in the early 1900s that reliable ones started to be sold in the US.  By then cups and spoons were too popular and with the government and other institutions supporting and standardizing the practice it was hard to change.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Boston_Cooking-School_Cook_Book&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Domestic_Science&#xD;&#xA;[3]: http://www.flavoralchemy.com/journal/why-measure-with-cups-and-spoons.html" />
  <row Id="15910" PostHistoryTypeId="2" PostId="7745" RevisionGUID="9dbf9059-7e49-4914-b6d0-5a18f1b662c1" CreationDate="2010-10-01T18:41:08.293" UserId="183" Text="It is basically the anethole (a phenol) of the star anise that react with the sulfur in the onion to create sulfur-phenolic aromatics.  In Chinese cuisine the same family of reactions is used with duck and pork." />
  <row Id="15911" PostHistoryTypeId="2" PostId="7746" RevisionGUID="d34e9f7a-4b5c-49ed-be4f-d3b5aa68ed0b" CreationDate="2010-10-01T19:15:47.453" UserId="9" Text="I have mint growing in the garden, and I'd like to use it in cooking and in drinks (like hot chocolate).  Are you supposed to dry the mint and then crumble/ground it up?" />
  <row Id="15912" PostHistoryTypeId="1" PostId="7746" RevisionGUID="d34e9f7a-4b5c-49ed-be4f-d3b5aa68ed0b" CreationDate="2010-10-01T19:15:47.453" UserId="9" Text="How to prepare mint for use?" />
  <row Id="15913" PostHistoryTypeId="3" PostId="7746" RevisionGUID="d34e9f7a-4b5c-49ed-be4f-d3b5aa68ed0b" CreationDate="2010-10-01T19:15:47.453" UserId="9" Text="&lt;preparation&gt;&lt;mint&gt;" />
  <row Id="15914" PostHistoryTypeId="2" PostId="7747" RevisionGUID="ae027064-645b-4942-a032-9820c09b10fb" CreationDate="2010-10-01T19:26:12.533" UserId="1236" Text="For something like a drink, I generally bruise the mint and use the whole leaves fresh - rub it between your fingers a bit to release the oils and then just drop it in the drink.  The main benefit of this method for me is that a bunch of dry, crumbled mint in a drink is going to make it look very muddled and hard to drink, as you're constantly getting a mouthful of dried leaves (you could get around this by steeping it with the dried herbs and then straining it, but that's too much work!).  As a bonus, fresh picked herbs in a nice glass of lemonade, for example, just looks so fresh and tasty!&#xD;&#xA;&#xD;&#xA;If I'm cooking with it and I have a supply of fresh on hand, I prefer to use that.  Depending on the dish, it might be whole leaves, but more likely chopped - I actually use kitchen scissors for a lot of fresh herb preparation as it can be easier than a knife in many cases.&#xD;&#xA;&#xD;&#xA;You certainly can dry it, especially at the end of season when you need to harvest, and use the dried leaves in place of fresh.  The main benefit to drying is that it stores really well; dry also seems to be a bit more powerful, at least when first dried.  Over time the flavor of dried herbs will degrade.  You usually use a 3 to 1 ratio replacement - if a dish calls for 1 tablespoon of fresh mint, you'd use 1 teaspoon of dried, though as the dried herbs age you'll have to increase the amount used over time." />
  <row Id="15915" PostHistoryTypeId="2" PostId="7748" RevisionGUID="980aa886-3115-4718-82f0-184f678d7c07" CreationDate="2010-10-01T19:30:46.543" UserId="2001" Text="With hot chocolate the easiest way is to use a satchel in the water as it heats or put a whole twig in your cup and then take it out at the end. The leaves get slimy and unappealing when heated.&#xD;&#xA;&#xD;&#xA;We boil it to make an infusion, strain the leaves out, and make jelly out of the infusion. It is delicious with crackers or on meat.&#xD;&#xA;&#xD;&#xA;You can dry it to during the winter. My favorite fresh applications are in light salads and cilantro-mint chutneys." />
  <row Id="15916" PostHistoryTypeId="6" PostId="7744" RevisionGUID="6420b4e0-dea2-4259-9960-a102c54d9416" CreationDate="2010-10-01T19:53:05.470" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;food-science&gt;&lt;spices&gt;&lt;onions&gt;" />
  <row Id="15917" PostHistoryTypeId="5" PostId="7745" RevisionGUID="afbbf40e-dd31-459c-b2e7-de1b91167560" CreationDate="2010-10-01T20:03:35.743" UserId="183" Comment="the meat part, I forgot again" Text="It is basically the anethole (a phenol) of the star anise that react with the sulfur in the onion to create sulfur-phenolic aromatics.  In Chinese cuisine the same family of reactions is used with duck and pork.&#xD;&#xA;&#xD;&#xA;The sulfur-phenols are also produced during he Maillard reaction, the reaction that gives grilled meat its characteristic flavor, so adding star anise to the onions will give your dishes more of that grilled, browned flavor.  The reactions of the compounds in the star anise with those in the meat are not the relevant reactions for flavor or texture.&#xD;&#xA;&#xD;&#xA;From averaging a few recipes, I would say 1 star anise for every 250g of chopped onion.  Too much star anise will highlight the other aromas in star anise, so one has to use it in moderation and allow enough time for the reactions to take place." />
  <row Id="15918" PostHistoryTypeId="2" PostId="7749" RevisionGUID="de3833da-84aa-4f70-924c-30ebeeca13e5" CreationDate="2010-10-01T20:07:42.417" UserId="2658" Text="I've been trying to work on nice bread but am having issues with the bread not rising in the oven. The first rise after kneading seems to go well, as does a short rise after shaping but before going in the oven.&#xD;&#xA;&#xD;&#xA;At this point I've experimented with longer/shorter times for everything and am at wit's end. The bread tastes fine and has some good bubbles in it. It's just very flat.&#xD;&#xA;" />
  <row Id="15919" PostHistoryTypeId="1" PostId="7749" RevisionGUID="de3833da-84aa-4f70-924c-30ebeeca13e5" CreationDate="2010-10-01T20:07:42.417" UserId="2658" Text="Why doesn't my bread rise in the oven? (Not first rise)" />
  <row Id="15920" PostHistoryTypeId="3" PostId="7749" RevisionGUID="de3833da-84aa-4f70-924c-30ebeeca13e5" CreationDate="2010-10-01T20:07:42.417" UserId="2658" Text="&lt;baking&gt;&lt;bread&gt;&lt;yeast&gt;" />
  <row Id="15921" PostHistoryTypeId="2" PostId="7750" RevisionGUID="6bcac569-1eab-4b8d-99be-067a287edce1" CreationDate="2010-10-01T20:15:43.237" UserId="1393" Text="When you say your first rise goes well, you mean it at least doubles in size? You should be able to easily punch the dough down and have it give off a big burst of gas and not spring back. If so, clearly your yeast is alive. If that is the case, I think your most likely problems are too short a final rise after shaping the dough, or incorrect oven temperature. Use an oven thermometer to check that.&#xD;&#xA;&#xD;&#xA;The amount that the loaf grows in the oven is called oven spring. There are some other causes as well, see this thread at egullet for other ideas: http://forums.egullet.org/index.php?/topic/120919-oven-spring/" />
  <row Id="15922" PostHistoryTypeId="5" PostId="7745" RevisionGUID="0092c3d0-0689-42a4-bc9f-befc970e34ac" CreationDate="2010-10-01T20:23:51.190" UserId="183" Comment="indian french additions" Text="It is basically the anethole (a phenol) of the star anise that react with the sulfur in the onion to create sulfur-phenolic aromatics.  In Chinese cuisine the same family of reactions is used with duck and pork.&#xD;&#xA;&#xD;&#xA;The sulfur-phenols are also produced during he Maillard reaction, the reaction that gives grilled meat its characteristic flavor, so adding star anise to the onions will give your dishes more of that grilled, browned flavor.  The reactions of the compounds in the star anise with those in the meat are not the relevant reactions for flavor or texture.&#xD;&#xA;&#xD;&#xA;From averaging a few recipes, I would say 1 star anise for every 250g of chopped onion.  Too much star anise will highlight the other aromas in star anise, so one has to use it in moderation and allow enough time for the reactions to take place.&#xD;&#xA;&#xD;&#xA;Garam masala, a common Indian spice combination that is used in meat dishes, will often have star anise.  Star anise is not uncommon in French onion soup -- it intensifies the caramel flavor of the onions -- and in Vietnamese cuisine, which today incorporate many French elements." />
  <row Id="15923" PostHistoryTypeId="2" PostId="7751" RevisionGUID="953fbaeb-5b3d-490a-a6e6-62b2a1036ccf" CreationDate="2010-10-01T20:38:38.647" UserDisplayName="daniel" Text="Wow. This is a big topic. As someone who is deeply interested in this cooking movement, let me try and suggest a few things.&#xD;&#xA;&#xD;&#xA;First, reading [this][1] article would be a very good start. In it, Ferran Adria/Harold McGee/Heston Blumenthal and _Thomas Keller_ (not exactly a man known for avant garde cuisine) put forth the position that in essence there is no such thing as molecular gastronomy, it is merely a logical continuation of cooking techniques that have stood the test of time.&#xD;&#xA;&#xD;&#xA;Bearing that in mind, I _think_ what you're asking is 'how do I paint from the new palette that Adria has spearheaded?'&#xD;&#xA;&#xD;&#xA;The answer is both simple and complex. At its most basic, MG is about playing with perception, and tries to look at food in a couple of different ways. First is what is widely known as deconstruction: taking a well known dish and reimagining it in order to play up a specific flavour from the dish, provide the same flavours with new textures, or provide a new spin on the dish. Even something as simple as substituting a pancetta cracker on a Caesar salad instead of lardons is fundamentally deconstructive in its approach.&#xD;&#xA;&#xD;&#xA;What Adria does is out there at the absolute bleeding edge of cuisine. He views texture and flavour as separate things, and during their working sessions at elBullitaller and in the restaurant (which is, sadly, closing as a restaurant on 31 July of next year) they focus on presenting interesting flavour and texture combinations. Blumenthal and Achatz, by contrast, aim at providing more recognizable food and trying to make the 'molecular' processes in the dish more transparent. &#xD;&#xA;&#xD;&#xA;So look at some of the things you make on a regular basis. How can you highlight a specific flavour? How can you change perception of the dish? As an example, I was thinking last night of making bite-size creme brulee; encapsulate the creme using the calcium/alginate method and set with gelatine, make spheres. Modifying Adria's technique for his pumpkin oil sweet (from _A day at elBulli_), one can then coat the whole thing with a crunchy layer of caramelized isomalt. Alternatively, use his method for adding a layer of caramel to an egg yolk. Voila... reimagined dish that _everyone_ will recognize in flavour, but very different in texture and how it behaves in the mouth. Garnish and so on are then up to you.&#xD;&#xA;&#xD;&#xA;But that may be going too far for you. So let's look at some other ideas. A restaurant I used to work at served a sous vide short rib that was actually two pieces of (bone out) short rib meat glued together with transglutaminase, allowed to bond overnight, then cooked sous vide for 24 hours until medium rare all the way through. Beyond that, the rest of the dish was grounded very solidly in classic French technique. To the guest, the 'molecular' aspect of the meal was entirely transparent.&#xD;&#xA;&#xD;&#xA;Or consider the classic combination of smoked salmon/dill/lemon/cream cheese. You could make a foam of the cheese (to reduce the claggy mouthfeel while sacrificing no flavour), mix in encapsulated lemon caviar (to provide a textural counterpoint when your guest crushes it with their teeth), and dress the whole with a dill oil. Same flavours, slightly different textures... and it's all 'molecular.' You could go way out there and infuse the cheese with the flavour of smoked salmon, or make a smoked salmon cracker or whatnot, but I think that is going too far for you.&#xD;&#xA;&#xD;&#xA;A dish I was working on at the restaurant (and have had to abandon for now, due to switching jobs) was a simple coconut cream pie, deconstructed into a napoleon-esque stack. But instead of pastry, I made coconut crackers with methylcellulose and coconut water. The pastry cream was made with coconut milk instead of cream (note: you need to leave the cream overnight for the flavour to develop properly; also ensure you cook it long enough to cook out the cornstarch). To be served with a toasted coconut macaroon of sorts (coconut bound with barely enough lightly whisked egg white to hold it together, baked until toasted) and a white chocolate and lemon sable cookie to provide the missing pastry flavour, and a little chantilly enhanced with Malibu rum. Again... molecular elements, but largely transparent to the diner. The focus was on providing the most intense coconut experience I could come up with.&#xD;&#xA;&#xD;&#xA;At its base, MG is really about finding the truest and purest expressions of flavour. If you look at most MG-centric dishes, they focus on a single flavour with everything else on the plate providing a supporting or contrasting role. Not all that different from classic techniques, is it? &#xD;&#xA;&#xD;&#xA;One of the other approaches to creating a new dish that Adria uses is to consider a single ingredient, and what works well with that. Exploring flavour compound databases is a really good way to go about this process. [Here][2] is one that I find useful, even if the design is stuck somewhere circa 1995. It is a method that Blumenthal uses extensively, which is how he came up with his salmon coated in licorice (not that far a stretch, given the affinity of tarragon and fennel for fish), as well as the sounds-bizarre-but-is-delicious combination of cauliflower and chocolate. Easy recipe: clean and cut your cauliflower into florets. Dust lightly with cocoa powder, coating each piece. Shake off excess. Season with salt and pepper, roast approx 15 minutes at 375. Sounds weird, yeah? Well, turns out that cauliflower and chocolate both share distinctive flavour chemicals. So they go well together.&#xD;&#xA;&#xD;&#xA;At its heart, molecular gastronomy really is just the same classic techniques we are familiar with. The key difference is that it asks three questions: &#xD;&#xA;&#xD;&#xA; - How? (do we make this better/enhance this flavour/provide a new texture)&#xD;&#xA; - Why? (do we put these flavours together/cook things this way/follow these steps)&#xD;&#xA; - Why not? (do it differently)&#xD;&#xA;&#xD;&#xA;I think I will stop my rambling here. I hope it helps. And I will leave you with three incredible blogs (one of them courtesy of Michael at Herbivoracious).&#xD;&#xA;&#xD;&#xA;[Playing With Fire and Water][3] - truly spectacular molecular-influenced cooking.&#xD;&#xA;[Ideas in Food][4] - Wonderful. Molecular weaves in and out of what they are doing.&#xD;&#xA;[Studiokitchen][5] - Questions a lot of sacred cows, aims at making molecular transparent to the guest. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://observer.guardian.co.uk/foodmonthly/story/0,,1968666,00.html&#xD;&#xA;  [2]: http://www.thegoodscentscompany.com&#xD;&#xA;  [3]: http://www.playingwithfireandwater.com &quot;playing with fire and water&quot;&#xD;&#xA;  [4]: http://www.ideasinfood.com&#xD;&#xA;  [5]: http://blog.sholaolunloyo.com/" />
  <row Id="15924" PostHistoryTypeId="16" PostId="7751" RevisionGUID="953fbaeb-5b3d-490a-a6e6-62b2a1036ccf" CreationDate="2010-10-01T20:38:38.647" UserId="-1" />
  <row Id="15925" PostHistoryTypeId="5" PostId="7719" RevisionGUID="78be6887-5c16-4093-823c-a8c3d991e294" CreationDate="2010-10-01T21:16:54.823" UserId="1236" Comment="deleted 11 characters in body" Text="[As roux said][1], and you alluded to, you want a piping bag of some kind.&#xD;&#xA;&#xD;&#xA;Where I find a piping bag doesn't always work the best, I've been able to steal the concept and slightly modify it by &quot;making my own at home&quot;.  Put all the filling into a large ziploc bag (I use gallon sized cause I make manicotti in bulk, but quart sized works just as well).  Edit: as noted in Aaronut's comment, regular ziplocs may become too soggy; I recommend freezer ziplocs, as they're significantly thicker.&#xD;&#xA;&#xD;&#xA;Cut off one corner, a little smaller than the size of the manicotti opening, and you have your own piping bag on the cheap!  Once you get used to using this, you'll be amazed how fast you can fill them.&#xD;&#xA;&#xD;&#xA;Patting the manicotti dry with a paper towel after cooking but before stuffing also seems to really help keep them in my hand, because trying to fill a slippery manicotti shell is the WORST.&#xD;&#xA;&#xD;&#xA;Also, if you can, let the manicotti shells cool completely after cooking - that really helps keep it from tearing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7717/is-there-a-faster-less-messy-way-to-stuff-manicotti-canneloni/7718#7718" />
  <row Id="15926" PostHistoryTypeId="2" PostId="7752" RevisionGUID="32296d2c-7910-41f3-bff1-a49aa10ade86" CreationDate="2010-10-01T22:04:00.977" UserId="72" Text="This may also be related to the [dielectric antenna effects that cause grapes to spark in a microwave][1] :&#xD;&#xA;&#xD;&#xA;&gt; I found that single grapes would eject steam out of the stem hole forming little rocket engines which often propelled the grapes about the oven. If the stem was left in the grape, so that the steam could not escape, the grape skin would quickly rupture in a small explosion as it was heated.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;&gt; There are two general classes of antennas, metallic conducting antennas and dielectric antennas that concentrate electromagnetic fields. The common antennas most people are familiar with are antennas made from conducting wires and rods such as the rabbit ears on indoor TV antennas or the multirod TV antennas on millions of roof tops. Dielectric antennas include various geometric solids including cylinders, spheres and plastic focusing lenses. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.madsci.org/posts/archives/1997-12/882909591.Ph.r.html" />
  <row Id="15927" PostHistoryTypeId="2" PostId="7753" RevisionGUID="1a84549b-0272-426e-82e0-e5bb6c9db12b" CreationDate="2010-10-01T22:12:51.943" UserId="24" Text="I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people.&#xD;&#xA;&#xD;&#xA;So where can I buy a (reasonably priced) cheese knife, or other serrated knives?" />
  <row Id="15928" PostHistoryTypeId="1" PostId="7753" RevisionGUID="1a84549b-0272-426e-82e0-e5bb6c9db12b" CreationDate="2010-10-01T22:12:51.943" UserId="24" Text="Where can I find left-handed serrated knives?" />
  <row Id="15929" PostHistoryTypeId="3" PostId="7753" RevisionGUID="1a84549b-0272-426e-82e0-e5bb6c9db12b" CreationDate="2010-10-01T22:12:51.943" UserId="24" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="15930" PostHistoryTypeId="2" PostId="7754" RevisionGUID="3663c442-f7d9-4aaa-8d1f-b8f8734bd169" CreationDate="2010-10-01T22:18:49.470" UserDisplayName="daniel" Text="All professional knives (except for single-bladed Japanese sashimi knives) are ambidextrous. " />
  <row Id="15931" PostHistoryTypeId="2" PostId="7755" RevisionGUID="6219c827-4c7a-416f-9560-420d0f663258" CreationDate="2010-10-01T22:30:16.237" UserId="2239" Text="Oven spring is caused by the air pockets in the dough expanding from the heat. (Dough rises from gasses released from the yeast.)&#xD;&#xA;&#xD;&#xA;After the shaping and final rise, often times there is a light, dry &quot;skin&quot; over the dough. By slashing a dough before it goes into the oven, you break this skin, and the bread is able to expand. If the loaf is a &quot;fancy loaf&quot; and you can't slash it without ruining the appearance (like a braided loaf), try to keep the loaf from drying out with a light mist of cooking spray after shaping and before the final rise.&#xD;&#xA;&#xD;&#xA;Perhaps the bread is cooking too quickly when it hits the heat of the oven, essentially cooking a crust before the air pockets get heated enough to expand? Baking in a moist environment should help with that. Place an empty, sturdy pan (I use a cast iron skillet) on the bottom rack of the oven (or directly on the floor of the oven) before preheating. When you place the bread in the oven, pour about 1 cup of very hot water into the empty pan. This will create a bunch of steam, and help prevent the bread from crusting before it gets its &quot;spring.&quot;&#xD;&#xA;&#xD;&#xA;If you have a pizza/baking stone, use it. Having a hot surface to set your pans on helps with the rise. Think about it... you open the oven door, and out goes a lot of the heat... even though the walls of the oven are retaining the heat, it will take a little while before that heat reaches the bread. Setting the pan on the stone will give you that instant heat on the bottom, causing dough to rise from the bottom up, rather than just getting a small rise from the top area.&#xD;&#xA;&#xD;&#xA;If you don't have a stone, invert a heavy baking sheet, cast iron griddle, or something similar, and heat that up in the oven the same as you would for a baking stone. Invert the sheet pan so it's easier to slide your bread pans on and off the hot pan without having to deal with a small edge.&#xD;&#xA;&#xD;&#xA;If you haven't got equipment to do the other options listed above, you can try the &quot;cold oven method.&quot; Just put the loaf into a cold oven, and set the temperature. Don't preheat. The gradual heat from the bottom of the oven as it preheats will give you some of that &quot;oven spring.&quot;&#xD;&#xA;&#xD;&#xA;I use a baking stone and steam, but I have had great success with using an inverted aluminum sheet pan with steam before I got the stone... and before I learned that trick, I used the simple cold oven method (no steam as the oven is cold!)." />
  <row Id="15936" PostHistoryTypeId="2" PostId="7757" RevisionGUID="e20ca88e-c8e9-439b-98c3-0524c4d9ca79" CreationDate="2010-10-02T01:37:42.307" UserId="798" Text="I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-flakes. We've already learned that grinding them and substituting 1:2 with powder is (&quot;$@$^@ ow, pass the milk&quot;) not correct. What is the ratio-neighborhood we should be exploring for this substitution?" />
  <row Id="15937" PostHistoryTypeId="1" PostId="7757" RevisionGUID="e20ca88e-c8e9-439b-98c3-0524c4d9ca79" CreationDate="2010-10-02T01:37:42.307" UserId="798" Text="Chili powder substitutions" />
  <row Id="15938" PostHistoryTypeId="3" PostId="7757" RevisionGUID="e20ca88e-c8e9-439b-98c3-0524c4d9ca79" CreationDate="2010-10-02T01:37:42.307" UserId="798" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;chilli&gt;" />
  <row Id="15939" PostHistoryTypeId="5" PostId="7745" RevisionGUID="17d01b26-0d2b-4fd3-a3c3-72676311beb6" CreationDate="2010-10-02T03:39:01.883" UserId="183" Comment="softened the use of star anise.  Fixed typo." Text="It is basically the anethole (a phenol) of the star anise that react with the sulfur in the onion to create sulfur-phenolic aromatics.  In Chinese cuisine the same family of reactions is used with duck and pork.&#xD;&#xA;&#xD;&#xA;The sulfur-phenols are also produced during the Maillard reaction, the reaction that gives grilled meat its characteristic flavor, so adding star anise to the onions will give your dishes more of that grilled, browned flavor.  The reactions of the compounds in the star anise with those in the meat are not the relevant reactions for flavor or texture.&#xD;&#xA;&#xD;&#xA;From averaging a few recipes, I would say 1 star anise for every 250g of chopped onion.  Too much star anise will highlight the other aromas in star anise, so one has to use it in moderation and allow enough time for the reactions to take place.&#xD;&#xA;&#xD;&#xA;Garam masala, a common Indian spice combination that is used in meat dishes, may have star anise.  Star anise is sometimes used French onion soup &amp;mdash; it intensifies the caramel flavor of the onions &amp;mdash; and in Vietnamese cuisine, which today incorporates French elements." />
  <row Id="15940" PostHistoryTypeId="5" PostId="7736" RevisionGUID="06b15fda-e180-4f56-a0f6-8ced55762487" CreationDate="2010-10-02T03:46:33.740" UserId="905" Comment="changed content based on comment" Text="I don't know that type of rice, but it sounds like it ran out of liquid before it was done. Some types of rice can be done in about 10m, some take over half an hour. My tricks for risotto like dishes are: &#xD;&#xA;&#xD;&#xA;- **taste regularly** so you can intervene as needed, &#xD;&#xA;- **avoid stirring** as much as you can,&#xD;&#xA;- **fry the rice** with the onions before adding water,&#xD;&#xA;- **add liquid in small batches** until it's done.&#xD;&#xA;&#xD;&#xA;Try it with a few small batches to get the hang of it. It could very well be the wrong type of rice, so you may want to try other brands." />
  <row Id="15941" PostHistoryTypeId="2" PostId="7758" RevisionGUID="9d6fbf2e-5ab2-4292-b660-64f07396f895" CreationDate="2010-10-02T03:56:55.530" UserId="67" Text="Chili powder is typically a blend of ground chilies and other spices (and maybe even herbs).&#xD;&#xA;&#xD;&#xA;I'd go with a blend of:&#xD;&#xA;&#xD;&#xA;* paprika (smoked if you can find it)&#xD;&#xA;* cayenne&#xD;&#xA;* cumin&#xD;&#xA;* oregano&#xD;&#xA;* garlic powder&#xD;&#xA;&#xD;&#xA;You can also try mixing in onion powder, other chilie powders, and black pepper.  Some pre-mixed blends also include salt.  If you have access to other dried chilie powders, you might consider using ancho or new mexico chilies for a 'dark' chili powder, as opposed to the more red powder you'll get from the cayenne.  (but cayenne's more available)&#xD;&#xA;&#xD;&#xA;Search online for recipes -- you'll find lots of variation out there." />
  <row Id="15945" PostHistoryTypeId="2" PostId="7760" RevisionGUID="f463ff07-982f-4a7c-845a-373dfa040135" CreationDate="2010-10-02T08:15:50.270" UserId="2620" Text="Can you suggest any Carb Free thickeners that don't affect the flavour of soups/casseroles?" />
  <row Id="15946" PostHistoryTypeId="1" PostId="7760" RevisionGUID="f463ff07-982f-4a7c-845a-373dfa040135" CreationDate="2010-10-02T08:15:50.270" UserId="2620" Text="Carb Free Thickener" />
  <row Id="15947" PostHistoryTypeId="3" PostId="7760" RevisionGUID="f463ff07-982f-4a7c-845a-373dfa040135" CreationDate="2010-10-02T08:15:50.270" UserId="2620" Text="&lt;ingredients&gt;&lt;thickening&gt;&lt;low-carb&gt;" />
  <row Id="15949" PostHistoryTypeId="2" PostId="7762" RevisionGUID="011dde1f-c68c-4f3e-b466-75b115d85b49" CreationDate="2010-10-02T08:24:17.653" UserDisplayName="daniel" Text="Xanthan gum and methylcellulose both are used in such small amounts that any carbohydrates in them would be of miniscule quantity." />
  <row Id="15951" PostHistoryTypeId="2" PostId="7763" RevisionGUID="73150de8-1b1d-4241-810f-5d1b1f79c128" CreationDate="2010-10-02T08:58:13.047" UserId="611" Text="I would suggest that a good course of action is to base the dish on a familiar starting point, and use the MG techniques to augment it. The best example I can come up with is a good cut of meat, done just right in the classical way. To this, you add some assisting flavour elements, of the sort that you might normally use, but with the MG &quot;wow factor&quot; added.&#xD;&#xA;&#xD;&#xA;If you were in a south-American mood, you could have a good steak, and then prepare a molecular version of chimichurri (spelling?), with a completely different texture, which would be cleaner to eat, and would complement the texture of the meat by melting in your mouth.&#xD;&#xA;&#xD;&#xA;Another idea is to completely invert the above. Use MG for the central ingredient/flavour/component, and more normal techniques for the assisting flavours.&#xD;&#xA;&#xD;&#xA;The only idea I can come up with of the cuff is a sort of foamy spiced potato pyramid. It will contain the flavour of potatoes roast with spices (cumin, paprika. turmeric, cayenne) and the texture of slightly stiff mousse. To this, you add flavourful sauces on the side prepared in the usual ways. Aioli, thickened gravy, or even ketchup for a laugh would work.&#xD;&#xA;&#xD;&#xA;My point is, I guess, to only swap out one component of the dish, and not start from the ground up with the whole thing.&#xD;&#xA;" />
  <row Id="15952" PostHistoryTypeId="16" PostId="7763" RevisionGUID="73150de8-1b1d-4241-810f-5d1b1f79c128" CreationDate="2010-10-02T08:58:13.047" UserId="-1" />
  <row Id="15953" PostHistoryTypeId="5" PostId="7706" RevisionGUID="b2aa8cf5-54fe-44d0-916b-c0318c767427" CreationDate="2010-10-02T09:33:32.307" UserId="1546" Comment="Tried to clarify what I meant with &quot;temporary moisture&quot;" Text="Apart from flavour, spirits can play another role: adding temporary moisture that can be useful in the mixing process. Spirits add water and alcohol, which allows you to mix the ingredients, but the alcohol will evaporate in the oven, so the baked dessert will not have all that moisture.&#xD;&#xA;&#xD;&#xA;I read a recipe in Cooks Illustrated where they replaced water with vodka to get a better dough for pies, but I never used that for cakes.&#xD;&#xA;&#xD;&#xA;If the texture of the cake without rum works, you need it only for flavour, you can use another spirit or spice for that." />
  <row Id="15954" PostHistoryTypeId="2" PostId="7764" RevisionGUID="52974be6-7d12-49e4-a653-b3a65555ff62" CreationDate="2010-10-02T09:50:41.950" UserId="1546" Text="After watching &quot;The Wing and I&quot; in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is:&#xD;&#xA;&#xD;&#xA;- butter&#xD;&#xA;- garlic&#xD;&#xA;- hot sauce&#xD;&#xA;&#xD;&#xA;I wonder what exactly is hot sauce. Alton Brown said there are dozens of hot sauces. I tried to use plain tabasco but that doesn't work. Can I make my own?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="15955" PostHistoryTypeId="1" PostId="7764" RevisionGUID="52974be6-7d12-49e4-a653-b3a65555ff62" CreationDate="2010-10-02T09:50:41.950" UserId="1546" Text="What hot sauce should I use for Buffalo wings sauce?" />
  <row Id="15956" PostHistoryTypeId="3" PostId="7764" RevisionGUID="52974be6-7d12-49e4-a653-b3a65555ff62" CreationDate="2010-10-02T09:50:41.950" UserId="1546" Text="&lt;substitutions&gt;&lt;recipe-problems&gt;&lt;spicy-hot&gt;" />
  <row Id="15957" PostHistoryTypeId="2" PostId="7765" RevisionGUID="6fddf98f-f21b-4496-8695-490cc44bd00c" CreationDate="2010-10-02T10:33:45.773" UserDisplayName="daniel" Text="Yes you can make your own. Or you can visit your local grocery store and pick from any of the likely dozens that are available. Franks Red Hot is popular in North America (I find it has no flavour, really). " />
  <row Id="15958" PostHistoryTypeId="2" PostId="7766" RevisionGUID="0c07585d-981c-48c7-9dab-c251fb3327de" CreationDate="2010-10-02T10:36:03.010" UserId="60" Text="The original Buffalo Wings are made with [Frank's RedHot Sauce][1]. The original recipe is simply equal parts melted butter and hot sauce.&#xD;&#xA;&#xD;&#xA;However, you truly can use just about whatever hot sauce you want in even greater ratios if you want more kick. There are also some distributors that specialize in spicy wing sauces. I recommend [Defcon 2][2] if you are adventurous and enjoy a very nice kick of heat.&#xD;&#xA;&#xD;&#xA;[1]: http://amzn.to/aXIUw9&#xD;&#xA;[2]: http://www.defconsauces.com/index2.htm" />
  <row Id="15960" PostHistoryTypeId="2" PostId="7768" RevisionGUID="98367e41-f274-41b5-8508-202693a82a8f" CreationDate="2010-10-02T13:36:24.783" UserDisplayName="HenryTyler" Text="I will be slow roasting a whole pork shoulder tomorrow -- it's huge!  For most of the time the oven will be set to a fairly low temperature and the joint will be covered with foil.  However for a time I will remove the foil and turn the oven up to full temperature to get some good crunchy crackling developing.  My question is: should I do this crackling at the beginning or the end of the roasting?" />
  <row Id="15961" PostHistoryTypeId="1" PostId="7768" RevisionGUID="98367e41-f274-41b5-8508-202693a82a8f" CreationDate="2010-10-02T13:36:24.783" UserDisplayName="HenryTyler" Text="For crackling, should I give pork a blast of super heat at the start or end of roasting?" />
  <row Id="15962" PostHistoryTypeId="3" PostId="7768" RevisionGUID="98367e41-f274-41b5-8508-202693a82a8f" CreationDate="2010-10-02T13:36:24.783" UserDisplayName="HenryTyler" Text="&lt;pork&gt;&lt;roast&gt;" />
  <row Id="15963" PostHistoryTypeId="6" PostId="7764" RevisionGUID="dd319bb3-dc1a-47fd-a796-7369260f8d08" CreationDate="2010-10-02T14:02:15.957" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;chicken&gt;&lt;spicy-hot&gt;" />
  <row Id="15964" PostHistoryTypeId="2" PostId="7769" RevisionGUID="506a6c7c-5ff2-4af0-97aa-e0bcc4986411" CreationDate="2010-10-02T14:35:28.127" UserId="2643" Text="For casseroles I would recommend making sauces that are thickened with eggs -- savory custards if you will.  Soups can easily be thickened with pureed cooked vegetables. Yes, this will add some carbs depending on the veggies used, but the amount of fiber in relation to the carbs negates some of the effect.  Stay away from very starchy or sweet veggies, like potatoes and onions, and limit the use of carrots/beets.  For some soups pureed cooked legumes (ex. dried peas, lentils, or beans/soybeans) would work well." />
  <row Id="15965" PostHistoryTypeId="2" PostId="7770" RevisionGUID="e177eeb8-6e06-4389-bdc1-1f2cf15c69a3" CreationDate="2010-10-02T15:30:10.347" UserId="641" Text="If you are talking about Paella, you should not use onion. It's verbotten for paella.&#xD;&#xA;&#xD;&#xA;Also, you should use thick grained rice. Before adding the broth, did you stir the rice in the oil? Did you coat all the grains with oil? Did you add the broth hot? Hint: you should.&#xD;&#xA;&#xD;&#xA;When you hear (the sizzle) the rice has not enough broth, you can add more. Check how much time is left for the rice to be done.&#xD;&#xA;&#xD;&#xA;The rice is done when it's not hard in the center anymore. Don't overcook the rice. My guess is your 'chewy' rice is overcooked. Let the rice rest covered for about 5min before serving." />
  <row Id="15966" PostHistoryTypeId="2" PostId="7771" RevisionGUID="2bbce37e-15f2-4614-9a38-541677400355" CreationDate="2010-10-02T16:07:26.313" UserId="2283" Text="I bought smoked bacon from a local butcher and I want to know how long I can keep that bacon in the refrigerator. It is an all natural product with no preservatives other than the process by which it was cured, so no nitrates etc. I forgot to ask the butcher thinking it would be gone before it became an issue. " />
  <row Id="15967" PostHistoryTypeId="1" PostId="7771" RevisionGUID="2bbce37e-15f2-4614-9a38-541677400355" CreationDate="2010-10-02T16:07:26.313" UserId="2283" Text="How long can you keep bacon (from a butcher) in the refrigerator?" />
  <row Id="15968" PostHistoryTypeId="3" PostId="7771" RevisionGUID="2bbce37e-15f2-4614-9a38-541677400355" CreationDate="2010-10-02T16:07:26.313" UserId="2283" Text="&lt;storage-lifetime&gt;&lt;bacon&gt;" />
  <row Id="15971" PostHistoryTypeId="2" PostId="7772" RevisionGUID="f0862065-1f02-412f-9fbf-25183a080387" CreationDate="2010-10-02T17:37:43.510" UserId="87" Text="i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the oppsite" />
  <row Id="15972" PostHistoryTypeId="1" PostId="7772" RevisionGUID="f0862065-1f02-412f-9fbf-25183a080387" CreationDate="2010-10-02T17:37:43.510" UserId="87" Text="Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried " />
  <row Id="15973" PostHistoryTypeId="3" PostId="7772" RevisionGUID="f0862065-1f02-412f-9fbf-25183a080387" CreationDate="2010-10-02T17:37:43.510" UserId="87" Text="&lt;cooking-techniques&gt;&lt;chicken-breast&gt;&lt;pan-fry&gt;" />
  <row Id="15975" PostHistoryTypeId="2" PostId="7773" RevisionGUID="c01c4de7-d048-4581-9eb6-761803c333af" CreationDate="2010-10-02T18:21:55.127" UserId="446" Text="Most cured products last 7-10 days in the fridge although you most likely will see a quality drop off before then at around day three or four.  You can also freeze the bacon for up to two months and thaw for use to extend the shelf life." />
  <row Id="15976" PostHistoryTypeId="2" PostId="7774" RevisionGUID="816f0b1f-018f-47e3-8ed9-2a01793e6bfa" CreationDate="2010-10-02T18:23:58.443" UserId="446" Text="At the end.... if you cover the crackling with tinfoil and slow cook it will soften due to the steam and the trapped fat." />
  <row Id="15978" PostHistoryTypeId="2" PostId="7775" RevisionGUID="a2d9d638-0ed1-4137-a972-7d0315cb89f4" CreationDate="2010-10-02T19:15:59.900" UserId="60" Text="There isn't one.&#xD;&#xA;&#xD;&#xA;The only reliable way to determine doneness of a chicken breast is to use a thermometer. If you didn't have a thermometer then you would have to cut open the breast to confirm. Outside of those the only other method is experience. e.g. knowing that it takes 5 minutes per side to cook a breast of X size, in Y pan, on Z stove, at M heat.&#xD;&#xA;&#xD;&#xA;Given that you own a thermometer, it's kind of silly to ask for another way. Use it." />
  <row Id="15979" PostHistoryTypeId="2" PostId="7776" RevisionGUID="2b3ad62d-766f-444f-8ec0-39d0450a5f69" CreationDate="2010-10-02T19:33:19.583" UserId="446" Text="You make hot sauce by combining peppers and vinegar... you have to figure it out by personal taste past that." />
  <row Id="15980" PostHistoryTypeId="2" PostId="7777" RevisionGUID="f45ac450-90d7-4216-b45b-d3c39ba9ff96" CreationDate="2010-10-02T20:11:04.253" UserId="1816" Text="You can work on learning the [finger test][1], but during your first experiments, I would cross-check this with your thermometer to make sure you know what it feels like.&#xD;&#xA;&#xD;&#xA;Personally I prefer to only trust a thermometer, as then I can be absolutely sure (within the margin of error for the device) that my food contains no living harmful bacteria to hurt anyone I am serving.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/" />
  <row Id="15981" PostHistoryTypeId="5" PostId="7745" RevisionGUID="9e99f340-9943-4eb9-b1a9-ed713e36c30d" CreationDate="2010-10-02T20:48:29.600" UserId="183" Comment="one less typo" Text="It is basically the anethole (a phenol) of the star anise that react with the sulfur in the onion to create sulfur-phenolic aromatics.  In Chinese cuisine the same family of reactions is used with duck and pork.&#xD;&#xA;&#xD;&#xA;The sulfur-phenols are also produced during the Maillard reaction, the reaction that gives grilled meat its characteristic flavor, so adding star anise to the onions will give your dishes more of that grilled, browned flavor.  The reactions of the compounds in the star anise with those in the meat are not the relevant reactions for flavor or texture.&#xD;&#xA;&#xD;&#xA;From averaging a few recipes, I would say 1 star anise for every 250g of chopped onion.  Too much star anise will highlight the other aromas in star anise, so one has to use it in moderation and allow enough time for the reactions to take place.&#xD;&#xA;&#xD;&#xA;Garam masala, a common Indian spice combination that is used in meat dishes, may have star anise.  Star anise is sometimes used in French onion soup &amp;mdash; it intensifies the caramel flavor of the onions &amp;mdash; and in Vietnamese cuisine, which today incorporates French elements." />
  <row Id="15982" PostHistoryTypeId="6" PostId="7772" RevisionGUID="cf9452b0-5b52-4379-9408-7224ceee7eae" CreationDate="2010-10-02T20:49:15.213" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;cooking-time&gt;&lt;chicken-breast&gt;" />
  <row Id="15983" PostHistoryTypeId="2" PostId="7778" RevisionGUID="09f7957e-93bb-461c-a37e-344b965a04dd" CreationDate="2010-10-02T20:55:20.357" UserDisplayName="daniel" Text="I do it restaurant style. I sear it nice and golden on one side, flip, sear a minute or two on the other, and then bung into a 350 degree oven. 12-14 minutes and it's done. (Obviously you can only do this if you have oven-safe frying pans). No need for thermometers, maybe a quick poke to double check." />
  <row Id="15984" PostHistoryTypeId="2" PostId="7779" RevisionGUID="9255887f-2a42-45ba-b2d3-f160489d244c" CreationDate="2010-10-02T22:37:21.957" UserId="809" Text="I need to that some frozen ground beef for dinner this evening. Since reading the answers to my question about [*defrosting meat on the counter*][1] I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and I'd like to defrost some ground beef that is completely frozen for dinner this evening. What are my options to do so quickly and safely?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter" />
  <row Id="15985" PostHistoryTypeId="1" PostId="7779" RevisionGUID="9255887f-2a42-45ba-b2d3-f160489d244c" CreationDate="2010-10-02T22:37:21.957" UserId="809" Text="I need to quickly and safely thaw frozen ground beef, what are my options?" />
  <row Id="15986" PostHistoryTypeId="3" PostId="7779" RevisionGUID="9255887f-2a42-45ba-b2d3-f160489d244c" CreationDate="2010-10-02T22:37:21.957" UserId="809" Text="&lt;preparation&gt;&lt;food-safety&gt;&lt;defrosting&gt;&lt;ground-beef&gt;" />
  <row Id="15987" PostHistoryTypeId="2" PostId="7780" RevisionGUID="b7d9e0d3-394c-4891-9228-46c5504be752" CreationDate="2010-10-02T22:42:01.303" UserId="2643" Text="Put the meat in a sealed plastic bag, place in a bowl in the sink, fill with cold tapwater, then set the tap running in a thin stream with the water overflowing the sides of the bowl.  The moving water will safely thaw the meat through convection.  Make sure you get as much air out of the plastic bag as you can.  You might need to put some weight on it in the bowl to keep it submerged in the water." />
  <row Id="15988" PostHistoryTypeId="2" PostId="7781" RevisionGUID="7b670702-3a44-4346-a2ea-f7261cd8dbb3" CreationDate="2010-10-02T22:48:54.300" UserId="41" Text="If you're really in a hurry then you can't beat the microwave.  It might defrost a little unevenly, but assuming you plan to brown it or something afterward, then that will take care of evening it out.&#xD;&#xA;&#xD;&#xA;The microwave is perfectly safe; the key point about food safety here is not allowing the meat to sit in the &quot;danger zone&quot; (basically more than a few degrees above freezing) for a very long time, and if it's only defrosting for 5-10 minutes in the microwave then that's perfectly safe.  Just make sure you cook it immediately afterward." />
  <row Id="15989" PostHistoryTypeId="2" PostId="7782" RevisionGUID="ce529d68-035e-49a3-8e01-73a786518d84" CreationDate="2010-10-02T23:46:07.707" UserId="819" Text="**The Situation:**&#xD;&#xA;&#xD;&#xA;- Guy decides he wants to make bacon and potato cubes (I can't think of a better term) for breakfast.&#xD;&#xA;- Guy wants to cook potatoes in bacon fat&#xD;&#xA;- Guy cooks bacon and places bacon on paper towels to dry off&#xD;&#xA;- Guy cooks potatoes in left over bacon fat&#xD;&#xA;- By the time potatoes are done (20 mins or so), the bacon is cold :(&#xD;&#xA;&#xD;&#xA;What can be done to remedy this? Should I just wrap the bacon in tin-foil? I've yet to fully master &quot;timing&quot; when it comes to cooking two different parts of a meal at the same time" />
  <row Id="15990" PostHistoryTypeId="1" PostId="7782" RevisionGUID="ce529d68-035e-49a3-8e01-73a786518d84" CreationDate="2010-10-02T23:46:07.707" UserId="819" Text="Food Timing: Keeping Bacon Warm While Cooking With Bacon Fat Made from Said Bacon" />
  <row Id="15991" PostHistoryTypeId="3" PostId="7782" RevisionGUID="ce529d68-035e-49a3-8e01-73a786518d84" CreationDate="2010-10-02T23:46:07.707" UserId="819" Text="&lt;bacon&gt;&lt;timing&gt;" />
  <row Id="15992" PostHistoryTypeId="2" PostId="7783" RevisionGUID="1279d4f3-8483-4e0c-9ccb-5c1212b9b793" CreationDate="2010-10-02T23:51:25.847" UserId="86" Text="I render off the necessary fat over low heat, then remove the bacon strips, increase the heat, and fry using the rendered fat. When nearly done, I return the bacon to the pan to crisp it before serving.&#xD;&#xA;&#xD;&#xA;Of course, you could also just save the grease from one batch to use with the next, thereby ensuring you always have both fresh-cooked bacon and (reasonably-fresh) grease to use without having to produce the former before the latter." />
  <row Id="15993" PostHistoryTypeId="2" PostId="7784" RevisionGUID="703f3096-415a-4bd7-97b4-13263aa3316d" CreationDate="2010-10-03T00:13:02.917" UserDisplayName="daniel" Text="Turn your oven on as low as it will go. Put the cooked bacon in there, it will keep warm." />
  <row Id="15994" PostHistoryTypeId="2" PostId="7785" RevisionGUID="b4a46e46-1bba-4829-94b3-2c58310b09fd" CreationDate="2010-10-03T04:33:08.760" UserId="2690" Text="I've started using a new technique for defrosting without doing so unevenly.  It takes a lot more time and patience than just hitting defrost and coming back 10 minutes later to a partially cooked plate of raw shrimp or fish (would work for ground beef as well.)&#xD;&#xA;&#xD;&#xA;What I do is to run the microwave on defrost for about half the time it would take for a &quot;normal&quot; microwave defrost (where the edges of the fish and/or some shrimp are pink in spots.)  Then I run the microwave for about 20 minutes at 10% and check on it periodically until it's defrosted. &#xD;&#xA;&#xD;&#xA;I've also done the ziploc bag trick, but it sometimes leaks and it's really hard to submerge it.  Putting it in front of an oscillating fan can work as well." />
  <row Id="15995" PostHistoryTypeId="2" PostId="7786" RevisionGUID="0bbba9e5-6ed1-4658-864d-6975ab217fbf" CreationDate="2010-10-03T05:01:51.097" UserId="1601" Text="We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long can the pizzas sit on the counter in this pre-oven state? " />
  <row Id="15996" PostHistoryTypeId="1" PostId="7786" RevisionGUID="0bbba9e5-6ed1-4658-864d-6975ab217fbf" CreationDate="2010-10-03T05:01:51.097" UserId="1601" Text="How far in advance can I stage pizza?" />
  <row Id="15997" PostHistoryTypeId="3" PostId="7786" RevisionGUID="0bbba9e5-6ed1-4658-864d-6975ab217fbf" CreationDate="2010-10-03T05:01:51.097" UserId="1601" Text="&lt;preparation&gt;&lt;pizza&gt;" />
  <row Id="15998" PostHistoryTypeId="2" PostId="7787" RevisionGUID="83f723bc-2f25-42d1-b780-9643dd9a9cf6" CreationDate="2010-10-03T05:14:24.860" UserId="1393" Text="I wouldn't recommend that; the dough may well overrise and poop out on you, not to mention get soggy from the fillings. Your best bet is to just get the dough rolled out into balls and the fillings all fully prepared in separate containers and the oven preheated. Then, say 10 minutes before you want to fire them, roll out the first one and top it, and do each of the succeeding ones while the previous one is in the oven. Give your guests a drink and an appetizer and they won't mind that you are busy in the kitchen for a few minutes." />
  <row Id="15999" PostHistoryTypeId="2" PostId="7788" RevisionGUID="fee66633-be51-4101-adbf-06cad2cc888d" CreationDate="2010-10-03T06:21:05.423" UserId="446" Text="You can stage pan pizzas (chicago style, or pizza hut style) for up to four hours as long as you keep them covered.  You can stage a stretched dough for up to an hour and a half between two pieces of wax paper.  However, you need to take the time into consideration when proofing your dough so that you don't get blown dough as that will not be delicious.  You should not sauce the crusts or top them as pre-saucing will change how your dough cooks in the oven.  &#xD;&#xA;&#xD;&#xA;If the dough forms a harder crust/ dries out, you should consider tossing it as it will not result in good pizza after cooking." />
  <row Id="16000" PostHistoryTypeId="2" PostId="7789" RevisionGUID="d3521d80-2b6d-417d-806d-d013f9f32102" CreationDate="2010-10-03T07:35:51.107" UserId="2217" Text="Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it.&#xD;&#xA;&#xD;&#xA;How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?" />
  <row Id="16001" PostHistoryTypeId="1" PostId="7789" RevisionGUID="d3521d80-2b6d-417d-806d-d013f9f32102" CreationDate="2010-10-03T07:35:51.107" UserId="2217" Text="How do I make vanilla sauce without air bubbles?" />
  <row Id="16002" PostHistoryTypeId="3" PostId="7789" RevisionGUID="d3521d80-2b6d-417d-806d-d013f9f32102" CreationDate="2010-10-03T07:35:51.107" UserId="2217" Text="&lt;sauce&gt;&lt;dessert&gt;&lt;vanilla&gt;" />
  <row Id="16003" PostHistoryTypeId="2" PostId="7790" RevisionGUID="df3ffa6a-0890-4d40-8e19-ef5b61864a41" CreationDate="2010-10-03T07:50:22.170" UserId="1393" Text="You could fold with a heat-safe silicone spatula, that will let you reach the whole surface of the pan so you don't get scorching, without introducing so many bubbles.&#xD;&#xA;&#xD;&#xA;Or if you happen to have a vacuum machine, put your sauce in a bag after you make it and vacuum out all of the air. Voila, bubbles gone." />
  <row Id="16004" PostHistoryTypeId="2" PostId="7791" RevisionGUID="d7746f69-598b-433b-b4ab-c54205cd41ae" CreationDate="2010-10-03T12:23:03.603" UserId="2693" Text="I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots).&#xD;&#xA;&#xD;&#xA;Could somebody guide me to a good basic pasta recipe that works without eggs, or vegetable-based substitutions (Oil?) that might work just as well?" />
  <row Id="16005" PostHistoryTypeId="1" PostId="7791" RevisionGUID="d7746f69-598b-433b-b4ab-c54205cd41ae" CreationDate="2010-10-03T12:23:03.603" UserId="2693" Text="Recipes for egg-free homemade pasta?" />
  <row Id="16006" PostHistoryTypeId="3" PostId="7791" RevisionGUID="d7746f69-598b-433b-b4ab-c54205cd41ae" CreationDate="2010-10-03T12:23:03.603" UserId="2693" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;pasta&gt;&lt;vegan&gt;" />
  <row Id="16007" PostHistoryTypeId="2" PostId="7792" RevisionGUID="dc030dae-80ff-48b2-b894-14674c1722fe" CreationDate="2010-10-03T12:32:42.193" UserId="2693" Text="I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste.&#xD;&#xA;&#xD;&#xA;Well-known additions include: &#xD;&#xA;&#xD;&#xA;* puréed spinach&#xD;&#xA;* carrots&#xD;&#xA;* beetroot juice &#xD;&#xA;* tomato puree&#xD;&#xA;&#xD;&#xA;does anybody know other ingredients - preferably vegetables - that work? I was thinking about pumpkin for example, but I'm unsure whether the pasta will hold together. " />
  <row Id="16008" PostHistoryTypeId="1" PostId="7792" RevisionGUID="dc030dae-80ff-48b2-b894-14674c1722fe" CreationDate="2010-10-03T12:32:42.193" UserId="2693" Text="Additional ingredients to homemade pasta?" />
  <row Id="16009" PostHistoryTypeId="3" PostId="7792" RevisionGUID="dc030dae-80ff-48b2-b894-14674c1722fe" CreationDate="2010-10-03T12:32:42.193" UserId="2693" Text="&lt;pasta&gt;&lt;recipe&gt;" />
  <row Id="16010" PostHistoryTypeId="16" PostId="7792" RevisionGUID="dc030dae-80ff-48b2-b894-14674c1722fe" CreationDate="2010-10-03T12:32:42.193" UserId="2693" />
  <row Id="16011" PostHistoryTypeId="5" PostId="7792" RevisionGUID="5b640aa6-f16d-418a-a0bc-6a3debe89dce" CreationDate="2010-10-03T12:40:57.353" UserId="2693" Comment="added 72 characters in body" Text="I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste).&#xD;&#xA;&#xD;&#xA;Well-known additions include: &#xD;&#xA;&#xD;&#xA;* puréed spinach&#xD;&#xA;* carrots&#xD;&#xA;* beetroot juice (adds colour only in my experience, but little taste)&#xD;&#xA;* tomato puree&#xD;&#xA;&#xD;&#xA;does anybody know other ingredients - preferably vegetables - that work? I was thinking about pumpkin for example, but I'm unsure whether the pasta will hold together. " />
  <row Id="16012" PostHistoryTypeId="2" PostId="7793" RevisionGUID="57bbe495-e79a-430a-a5cd-50e96efaeb1d" CreationDate="2010-10-03T13:42:59.433" UserId="2402" Text="I would store prepared ingredients in separate boxes and 3 or 4 balls of dough in the fridge. Then just before dinner time I would let friends have fun by preparing their own pizza by choosing exactly what they want on." />
  <row Id="16013" PostHistoryTypeId="2" PostId="7794" RevisionGUID="a5dd5264-ba35-4fef-bc36-3b8b467d6a7a" CreationDate="2010-10-03T14:33:40.800" UserId="2643" Text="I've used beer as the only liquid and it works well.  Maybe wine would work too?&#xD;&#xA;I haven't done it yet, but I know finely minced fresh herbs like basil and oregano would be very good.&#xD;&#xA;How about roasted garlic or roasted and peeled pepper puree?&#xD;&#xA;For a seafood pasta dish I can see using clam juice for the liquid.&#xD;&#xA;&#xD;&#xA;The mention of pumpkin reminds me of gnocchi recipes.  Gnocchi is a much more fragile dough that can't be handled like pasta dough, so I would be concerned about it falling apart." />
  <row Id="16014" PostHistoryTypeId="16" PostId="7794" RevisionGUID="a5dd5264-ba35-4fef-bc36-3b8b467d6a7a" CreationDate="2010-10-03T14:33:40.800" UserId="-1" />
  <row Id="16015" PostHistoryTypeId="2" PostId="7795" RevisionGUID="40dd86bf-6160-4b29-b9d5-c474e5c82227" CreationDate="2010-10-03T16:49:14.193" UserId="839" Text="We always bake our crusts for 6-8 minutes before we top them. The pre-bake can be done well ahead (and you can even freeze the pre-baked crust) and then topped and baked for 6-10 minutes when you're ready. If you have all the ingredients ready for topping, it can be a very efficient process. " />
  <row Id="16016" PostHistoryTypeId="2" PostId="7796" RevisionGUID="7f9aa82c-1632-4474-ae1a-a7c33009ae05" CreationDate="2010-10-03T17:05:41.390" UserDisplayName="sparrowsfall" Text="Just to be aware, a lot of people worry excessively on the safety issue. &#xD;&#xA;&#xD;&#xA;Restaurant rules (at least here in Seattle) say that food coming out of &lt;40-degree storage must be back in the cool storage and back down to &lt;40 degrees within ... six hours. Seems a long time to me but that's the rule.&#xD;&#xA;&#xD;&#xA;This isn't really an issue for this thread cause ahsteele is after quick defrost anyway. But just sayin'..." />
  <row Id="16017" PostHistoryTypeId="2" PostId="7797" RevisionGUID="034e93eb-e8ed-4cec-af4c-6007dec3ad28" CreationDate="2010-10-03T18:47:10.897" UserId="2291" Text="I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to &quot;fold in&quot; the beaten egg-whites. &#xD;&#xA;&#xD;&#xA;What is the purpose of &quot;folding in&quot; the beaten egg whites? What is the proper technique? How do I know when I'm done?&#xD;&#xA;&#xD;&#xA;I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get them kind of mixed in. By the end, I felt like I was frosting a cupcake and then lifting the whites until they broke. I kept doing that type of motion gently until it became kind of pancake-y. I really had no idea what I was trying to accomplish.&#xD;&#xA;&#xD;&#xA;I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16018" PostHistoryTypeId="1" PostId="7797" RevisionGUID="034e93eb-e8ed-4cec-af4c-6007dec3ad28" CreationDate="2010-10-03T18:47:10.897" UserId="2291" Text="How do I &quot;fold in&quot; egg whites?" />
  <row Id="16019" PostHistoryTypeId="3" PostId="7797" RevisionGUID="034e93eb-e8ed-4cec-af4c-6007dec3ad28" CreationDate="2010-10-03T18:47:10.897" UserId="2291" Text="&lt;eggs&gt;" />
  <row Id="16020" PostHistoryTypeId="5" PostId="7791" RevisionGUID="bb20e88d-c9bd-4efa-9a3e-75569b88e581" CreationDate="2010-10-03T19:14:50.613" UserId="2693" Comment="added 222 characters in body; added 3 characters in body" Text="I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and other animal products from time to time, I would like to avoid eggs here.  &#xD;&#xA;&#xD;&#xA;Could somebody guide me to a good basic pasta recipe that works without eggs, or vegetable-based substitutions (Oil?) that might work just as well?&#xD;&#xA;&#xD;&#xA;I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots) - I'm not sure whether there may be additional issues with the dough's stability when not using eggs." />
  <row Id="16021" PostHistoryTypeId="2" PostId="7798" RevisionGUID="770b6ec9-4ff4-4f54-bda7-5154bba718a9" CreationDate="2010-10-03T19:33:56.870" UserId="2291" Text=" [Here][2] is a complete flax seed pasta dough recipe for you (on allergickid.blogspot.com).&#xD;&#xA;&#xD;&#xA;It uses the only egg substitute I've used: ground flax seeds and water. I've used it in several breads and cookies, but not pasta. I've found [several different ratios online][1], you so may need to play with them, depending on the flax you use, but basically:&#xD;&#xA;&#xD;&#xA;&gt; To replace one egg: In a blender, blend 1 Tbsp flax seeds with 3 Tbsp water until thick and creamy.&#xD;&#xA;&#xD;&#xA;You want the flax to be freshly ground, and it will add a nutty flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.egglesscooking.com/2008/10/15/egg-replacement-event-flaxseed-meal/&#xD;&#xA;  [2]: http://allergickid.blogspot.com/2008/11/flax-seed-pasta.html" />
  <row Id="16022" PostHistoryTypeId="10" PostId="7791" RevisionGUID="45cb6d76-14fa-4aec-8eb0-810f5b2b16af" CreationDate="2010-10-03T19:42:31.810" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;roux&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16023" PostHistoryTypeId="10" PostId="7797" RevisionGUID="946e8b1e-1931-46ea-bd0d-90fe6f496770" CreationDate="2010-10-03T19:43:05.583" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;roux&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16024" PostHistoryTypeId="5" PostId="7797" RevisionGUID="94b8a1a5-a159-47dc-9352-f89398b8fe2d" CreationDate="2010-10-03T19:43:05.677" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What does it mean to &amp;ldquo;fold in&amp;rdquo; an ingredient into a mix?](http://cooking.stackexchange.com/questions/4589/what-does-it-mean-to-fold-in-an-ingredient-into-a-mix)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I made pancakes this morning using a recipe on the back of the package. I mixed up the dry ingredients, poured in the water/egg yolks, and then I was supposed to &quot;fold in&quot; the beaten egg-whites. &#xD;&#xA;&#xD;&#xA;What is the purpose of &quot;folding in&quot; the beaten egg whites? What is the proper technique? How do I know when I'm done?&#xD;&#xA;&#xD;&#xA;I tried a gentle lifting motion, which didn't work very well. The egg whites were stiff enough to mostly keep their form so I had to smooth them out and push them around a bit to get them kind of mixed in. By the end, I felt like I was frosting a cupcake and then lifting the whites until they broke. I kept doing that type of motion gently until it became kind of pancake-y. I really had no idea what I was trying to accomplish.&#xD;&#xA;&#xD;&#xA;I don't know if I did it right, but the pancakes turned out well! :) I would like to know how to do it correctly for next time though.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16025" PostHistoryTypeId="5" PostId="7791" RevisionGUID="e88bd22c-4ca3-4e67-9fd0-cd3e896df54d" CreationDate="2010-10-03T19:43:46.720" UserId="2693" Comment="deleted 41 characters in body; edited title" Text="I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and other animal products from time to time, I would like to avoid eggs here.  &#xD;&#xA;&#xD;&#xA;Could somebody guide me to good vegetable-based substitutions to eggs (Oil?) that might work just as well?&#xD;&#xA;&#xD;&#xA;I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots) - I'm not sure whether there may be additional issues with the dough's stability when not using eggs." />
  <row Id="16026" PostHistoryTypeId="4" PostId="7791" RevisionGUID="e88bd22c-4ca3-4e67-9fd0-cd3e896df54d" CreationDate="2010-10-03T19:43:46.720" UserId="2693" Comment="deleted 41 characters in body; edited title" Text="How to substitute eggs in homemade pasta?" />
  <row Id="16027" PostHistoryTypeId="11" PostId="7791" RevisionGUID="ad042acd-ec93-4c42-8d93-09d066f3afe3" CreationDate="2010-10-03T19:51:13.067" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16028" PostHistoryTypeId="2" PostId="7799" RevisionGUID="c173eba6-fe0d-4caa-b6bc-cccab49c5ad3" CreationDate="2010-10-03T19:51:25.040" UserId="1532" Text="I have a cake recipe that calls for baking in a bundt pan (it's a sweet potato spice cake). Can I use another kind of pan, or will it affect the quality of the cake?" />
  <row Id="16029" PostHistoryTypeId="1" PostId="7799" RevisionGUID="c173eba6-fe0d-4caa-b6bc-cccab49c5ad3" CreationDate="2010-10-03T19:51:25.040" UserId="1532" Text="Bundt Pan Substitution?" />
  <row Id="16030" PostHistoryTypeId="3" PostId="7799" RevisionGUID="c173eba6-fe0d-4caa-b6bc-cccab49c5ad3" CreationDate="2010-10-03T19:51:25.040" UserId="1532" Text="&lt;substitutions&gt;&lt;cake&gt;&lt;pan&gt;" />
  <row Id="16031" PostHistoryTypeId="5" PostId="7791" RevisionGUID="c1d0defb-522a-4f31-9c5b-afdcaaef0daa" CreationDate="2010-10-03T19:53:53.553" UserId="2693" Comment="added 16 characters in body" Text="I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and other animal products from time to time, I would like to avoid eggs here.  &#xD;&#xA;&#xD;&#xA;Could somebody guide me to good vegetable-based substitutions to eggs (Oil?) that might work just as well in this context?&#xD;&#xA;&#xD;&#xA;I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots) - I'm not sure whether there may be additional issues with the dough's stability when not using eggs." />
  <row Id="16032" PostHistoryTypeId="6" PostId="7791" RevisionGUID="61775402-727c-4884-bb11-19b8b82e3735" CreationDate="2010-10-03T19:58:10.903" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;pasta&gt;" />
  <row Id="16033" PostHistoryTypeId="2" PostId="7800" RevisionGUID="5bed986d-8f07-4274-983b-f840ebbc246c" CreationDate="2010-10-03T20:06:40.237" UserId="60" Text="The best substitution would be a a simple [tube pan][1].&#xD;&#xA;&#xD;&#xA;Besides the unique appearance, bundt and tube pans are used for particularly dense and moist batters. They might be used for a cake that might dry out on the outside before the center cooks through.&#xD;&#xA;&#xD;&#xA;If you don't have a tube pan, then there are a couple alternatives. You can use two loaf pans, this should approximate the bundt pan. Another alternative is to use a deep circular cake pan with a ceramic ramekin in the center of it to create the hole. With either method you may need to adjust your cook time a bit depending on your results. (likely 25F lower and baked for a little longer) It also might simply just work without changes.&#xD;&#xA;&#xD;&#xA;[1]: http://amzn.to/bkrBrB" />
  <row Id="16034" PostHistoryTypeId="2" PostId="7801" RevisionGUID="40303972-783b-458f-975e-09eb7aaae044" CreationDate="2010-10-03T21:57:52.163" UserId="45" Text="Some carbohydate-based thickeners work better than others. Cornstarch is more effective than flour, for example, and you might have even better luck with tapioca starch or potato starch.&#xD;&#xA;&#xD;&#xA;Otherwise, I like the egg idea, although that'll add a bit of flavor, and it's hard to do without getting an egg-drop effect. Or, letsee... okra will thicken your soup! " />
  <row Id="16035" PostHistoryTypeId="5" PostId="2500" RevisionGUID="30e39492-fec6-4502-b1f4-8f38d5e9b575" CreationDate="2010-10-04T02:37:10.923" UserId="2428" Comment="added a site" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [Google][1]&#xD;&#xA; - [Our Favorite Cookbooks][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [AllRecipes][4]&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [BBC Good Food][6]&#xD;&#xA; - [Food][7] the old RecipeZaar site&#xD;&#xA; - [101 Cookbooks][8], focuses on whole/natural ingredients&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://google.com&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://allrecipes.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.bbcgoodfood.com/&#xD;&#xA;  [7]: http://www.food.com/&#xD;&#xA;  [8]: http://101cookbooks.com/" />
  <row Id="16036" PostHistoryTypeId="2" PostId="7802" RevisionGUID="cb6b882b-ac5d-486f-bb0f-3bc148978ad6" CreationDate="2010-10-04T03:16:00.310" UserId="819" Text="When describing the thickness of a sauce or other liquid when cooking, what are the standard terms that should be used? &#xD;&#xA;&#xD;&#xA;I've heard things like &quot;gravy-like&quot; or talk of coating metal spoons, but I'd like to know if there's a list of &quot;standard terms&quot; that are known to most chefs/cooks." />
  <row Id="16037" PostHistoryTypeId="1" PostId="7802" RevisionGUID="cb6b882b-ac5d-486f-bb0f-3bc148978ad6" CreationDate="2010-10-04T03:16:00.310" UserId="819" Text="What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?" />
  <row Id="16038" PostHistoryTypeId="3" PostId="7802" RevisionGUID="cb6b882b-ac5d-486f-bb0f-3bc148978ad6" CreationDate="2010-10-04T03:16:00.310" UserId="819" Text="&lt;thickening&gt;" />
  <row Id="16039" PostHistoryTypeId="2" PostId="7803" RevisionGUID="870d6624-276a-43b7-a83e-39d149f9a68b" CreationDate="2010-10-04T05:40:05.203" UserId="1393" Text="The one I hear most often in professional kitchens is nappe, which is the &quot;coat the back of a spoon&quot; test. That is the general starting point for an average sauce that you can use in a wide variety of dishes; it is thick enough to cling to food without being stodgy.&#xD;&#xA;&#xD;&#xA;Beyond that, I'm not familiar with other standard professional terms specifically for viscocity. Usually just thin, thick, stiff and so forth. Sometimes it is useful to talk in terms of percent reduction, as in &quot;add 2 cups of wine and simmer until reduced by half&quot;, although in many cases this is done more by eyeball than with precision." />
  <row Id="16040" PostHistoryTypeId="2" PostId="7804" RevisionGUID="93300d9d-b198-45b3-a969-8efc57987a49" CreationDate="2010-10-04T07:21:25.017" UserId="2065" Text="I love making our own bread - we rarely buy shop bought, but it tends to go off very quickly. Part of the appeal is that it doesn't have any &quot;junk&quot; in it - artificial preservatives - which I'm sure contributes to the lovely flavour. Is there anything natural I can add to it to stop it going mouldy so fast?" />
  <row Id="16041" PostHistoryTypeId="1" PostId="7804" RevisionGUID="93300d9d-b198-45b3-a969-8efc57987a49" CreationDate="2010-10-04T07:21:25.017" UserId="2065" Text="Is there anything I can add to homemade bread to preserve it?" />
  <row Id="16042" PostHistoryTypeId="3" PostId="7804" RevisionGUID="93300d9d-b198-45b3-a969-8efc57987a49" CreationDate="2010-10-04T07:21:25.017" UserId="2065" Text="&lt;bread&gt;&lt;food-preservation&gt;" />
  <row Id="16043" PostHistoryTypeId="2" PostId="7805" RevisionGUID="1a59da78-5312-4f27-8232-342cc1ba8b72" CreationDate="2010-10-04T08:19:30.673" UserDisplayName="daniel" Text="If you have access to a smoker, smoke water and use that for making your dough." />
  <row Id="16044" PostHistoryTypeId="16" PostId="7805" RevisionGUID="1a59da78-5312-4f27-8232-342cc1ba8b72" CreationDate="2010-10-04T08:19:30.673" UserId="-1" />
  <row Id="16045" PostHistoryTypeId="2" PostId="7806" RevisionGUID="c1d69bf2-0852-4084-8e36-5b6ac149adc8" CreationDate="2010-10-04T09:14:10.900" UserId="1546" Text="My whole wheat bread takes 4x to go off than white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.&#xD;&#xA;&#xD;&#xA;If you're keeping the bread in a platic bag, try paper bags.&#xD;&#xA;&#xD;&#xA;To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will &#xD;&#xA;&#xD;&#xA;I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread." />
  <row Id="16046" PostHistoryTypeId="5" PostId="7791" RevisionGUID="e4709dd2-b54d-4002-acfd-ddace5e0acc7" CreationDate="2010-10-04T11:57:23.150" UserId="2693" Comment="deleted 6 characters in body" Text="I am looking to make pasta at home, but all the classical pasta dough recipes I know of are egg-based. While I have no problem with eating meat and animal products from time to time, I would like to avoid eggs here.  &#xD;&#xA;&#xD;&#xA;Could somebody guide me to good vegetable-based substitutions to eggs (Oil?) that might work just as well in this context?&#xD;&#xA;&#xD;&#xA;I would also like to experiment with adding vegetables to the dough (e.g. Spinach or carrots) - I'm not sure whether there may be additional issues with the dough's stability when not using eggs." />
  <row Id="16047" PostHistoryTypeId="2" PostId="7807" RevisionGUID="60c5bcff-a924-403d-8330-cb82f7516ccb" CreationDate="2010-10-04T13:13:07.243" UserId="1816" Text="Rather than adding a preservative, slice whatever bread you can't eat within one or two days (or whatever period it is before your bread goes 'off') and freeze it wrapped in heavy-duty aluminum foil.  Whenever you'd like some of that bread, either thaw it in advance or warm in a toaster or toaster oven before eating." />
  <row Id="16048" PostHistoryTypeId="2" PostId="7808" RevisionGUID="878994db-dabf-4b3e-82a4-a96dfe5b0f78" CreationDate="2010-10-04T13:38:44.390" UserId="1805" Text="I've found a pita bread recipe (that turned out well) that indicates to knead after rising the dough (for about 3 hours).&#xD;&#xA;&#xD;&#xA;What's the difference between kneading before or after rising?&#xD;&#xA;&#xD;&#xA;It's even better to kead before _and_ after rising?" />
  <row Id="16049" PostHistoryTypeId="1" PostId="7808" RevisionGUID="878994db-dabf-4b3e-82a4-a96dfe5b0f78" CreationDate="2010-10-04T13:38:44.390" UserId="1805" Text="Kneading before or after rising?" />
  <row Id="16050" PostHistoryTypeId="3" PostId="7808" RevisionGUID="878994db-dabf-4b3e-82a4-a96dfe5b0f78" CreationDate="2010-10-04T13:38:44.390" UserId="1805" Text="&lt;baking&gt;&lt;bread&gt;&lt;pita&gt;&lt;kneading&gt;" />
  <row Id="16051" PostHistoryTypeId="2" PostId="7809" RevisionGUID="d0983d3d-db68-43a0-b612-6c91c48a1393" CreationDate="2010-10-04T13:39:34.853" UserId="2698" Text="Honey is considered a natural preservative. Try adding 2 Tbsp of honey, or replacing the sugar in your recipe with honey.&#xD;&#xA;&#xD;&#xA;Do a google search for 'honey natural preservative' and you'll find lots of references." />
  <row Id="16052" PostHistoryTypeId="2" PostId="7810" RevisionGUID="19925a0b-fe45-4b1f-9e13-cfdf3fe950ea" CreationDate="2010-10-04T13:39:58.077" UserId="220" Text="I have had great results just leaving the eggs out of the recipe, which seems to be common, see [here][1], for example. Keep in mind that most commercial pasta is just water and flour, so it's not too surprising that you don't need eggs.&#xD;&#xA;&#xD;&#xA;That said, I don't doubt that flax meal would be good in the dough also, it's just not necessary in my experience. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegandad.blogspot.com/2009/08/easy-fresh-vegan-pasta.html" />
  <row Id="16053" PostHistoryTypeId="2" PostId="7811" RevisionGUID="4bd33e4e-6075-4c20-b028-e61681aed74e" CreationDate="2010-10-04T13:40:43.293" UserId="2699" Text="One commercial bread company has switched preservatives... They use vinegar (I suspect ordinary white vinegar).&#xD;&#xA;&#xD;&#xA;Maybe you could give a little bit of vinegar a go and see how that works?  You can still smell it if you sniff and sandwiches do have a faint vinegar flavour, but it seems to work well enough for the company and it apparently hasn't sabotaged the product line...&#xD;&#xA;&#xD;&#xA;Then again, it /is/ commercial bread..." />
  <row Id="16054" PostHistoryTypeId="2" PostId="7812" RevisionGUID="33e972cb-4270-4ab4-82fe-0310e302d05f" CreationDate="2010-10-04T14:13:44.810" UserId="641" Text="We recently bought half a salted codfish. I did a Spanish recipe ([and asked a question about it][1]). The fish had a very nice texture (although it was way too salty).&#xD;&#xA;&#xD;&#xA;This weekend, my wife did the same Spanish recipe, with the same codfish... but the texture of the flesh was chewy (her fish was less salty). &#xD;&#xA;&#xD;&#xA;Any idea why? My guess is that the fish was overcooked. But I'm not sure.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7375/spanish-codfish-with-sous-vide" />
  <row Id="16055" PostHistoryTypeId="1" PostId="7812" RevisionGUID="33e972cb-4270-4ab4-82fe-0310e302d05f" CreationDate="2010-10-04T14:13:44.810" UserId="641" Text="Why does salted codfish turn chewy?" />
  <row Id="16056" PostHistoryTypeId="3" PostId="7812" RevisionGUID="33e972cb-4270-4ab4-82fe-0310e302d05f" CreationDate="2010-10-04T14:13:44.810" UserId="641" Text="&lt;fish&gt;&lt;spanish-cuisine&gt;" />
  <row Id="16057" PostHistoryTypeId="2" PostId="7813" RevisionGUID="baf9ca9c-9f20-414d-be7f-bebafafef459" CreationDate="2010-10-04T14:18:04.073" UserId="2643" Text="Vitamin C (ascorbic acid) is a natural preservative.  A little also helps the yeast grow (you will find it in many commercial dough enhancers).  When I make bread I use Fruit Fresh, a powdered vitamin C with some sugar used to preserve fruit in canning and freezing.  I use about 1/4 teaspoon per loaf.  I don't know if that is enough to provide additional preservative power, but it is worth a try as it has no downside.  Of course you can just get some vitamin c tablets and crush them but it will take some experimentation to figure out how much to add." />
  <row Id="16058" PostHistoryTypeId="2" PostId="7814" RevisionGUID="fa121e5e-0c94-4fdb-8454-4751a05848fd" CreationDate="2010-10-04T14:18:38.057" UserId="2699" Text="You could use a smaller amount of oyster sauce if the person was only allergic to fish... (But keep in mind that some oyster sauces also include fish sauce, so check carefully!).&#xD;&#xA;&#xD;&#xA;That said, if the person is also allergic to oyster sauce (as your question states), then I'd probably subtitute it with some stock instead, perhaps a small amount of soy sauce, and add less sugar, because it will also be sweeter." />
  <row Id="16059" PostHistoryTypeId="6" PostId="7802" RevisionGUID="fdb0a76e-8574-4315-a4df-d7c916fd92f4" CreationDate="2010-10-04T14:21:45.173" UserId="67" Comment="edited tags" Text="&lt;thickening&gt;&lt;language&gt;" />
  <row Id="16060" PostHistoryTypeId="2" PostId="7815" RevisionGUID="4d1ea115-58f8-436b-a7c0-f78ab6b591cf" CreationDate="2010-10-04T14:34:50.453" UserId="2699" Text="I sometimes wonder if the chillies become slightly milder after being frozen, but I don't think the difference in heat is substantial.&#xD;&#xA;&#xD;&#xA;If I'm not cooking with the chilli, but as a garnish, I usually put them in a soy sauce to help defrost them without making them taste mushy. (I agree that you should &quot;never defrost the chillies&quot;, but at the same time, it's freaking weird to have cold lumps on your food!)" />
  <row Id="16061" PostHistoryTypeId="2" PostId="7816" RevisionGUID="f7057aae-d55c-471d-a27c-fffcb9903e6f" CreationDate="2010-10-04T14:52:43.497" UserId="2643" Text="Up to a point, the more you can knead your dough the finer the texture of the bread.  It is theoretically possible to knead to the point where the gluten structure falls apart.  I've read that while it is unlikely when kneading by hand, it is easy to do with a machine mixer (it's never happened to me).  However, the pita bread I've eaten wasn't anything like regular bread in hole structure so I don't see the benefit of extra kneading (both before and after).&#xD;&#xA;A problem with kneading after a rise is that most of the gas formed is pressed out, and if there isn't enough food (sugar) left for the yeast, the final rise won't be good.  Again, for pita bread this doesn't seem like an issue.  Maybe the pita bread flat structure is actually helped by kneading a lot of the gas out after rising. " />
  <row Id="16062" PostHistoryTypeId="2" PostId="7817" RevisionGUID="641ecc85-644f-46d2-82f0-644029bfa5e1" CreationDate="2010-10-04T14:56:12.823" UserId="1163" Text="I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an option, but it might give a more starchy flavour. Same for potato starch. Are there other alternatives?" />
  <row Id="16063" PostHistoryTypeId="1" PostId="7817" RevisionGUID="641ecc85-644f-46d2-82f0-644029bfa5e1" CreationDate="2010-10-04T14:56:12.823" UserId="1163" Text="Gluten-free alternatives to beurre manie/roux for thickening sauce?" />
  <row Id="16064" PostHistoryTypeId="3" PostId="7817" RevisionGUID="641ecc85-644f-46d2-82f0-644029bfa5e1" CreationDate="2010-10-04T14:56:12.823" UserId="1163" Text="&lt;thickening&gt;&lt;gluten-free&gt;" />
  <row Id="16065" PostHistoryTypeId="2" PostId="7818" RevisionGUID="bd7b3c53-9138-48ee-9ada-66a66ea93005" CreationDate="2010-10-04T15:08:44.653" UserId="1163" Text="A recipe calls for coating (slightly cooked) fennel bulbs in flour before roasting them, presumably to obtain a bit of a crust. Is there anything I could coat them with that is gluten-free?" />
  <row Id="16066" PostHistoryTypeId="1" PostId="7818" RevisionGUID="bd7b3c53-9138-48ee-9ada-66a66ea93005" CreationDate="2010-10-04T15:08:44.653" UserId="1163" Text="Gluten-free replacement to coat something with before roasting, to obtain crust" />
  <row Id="16067" PostHistoryTypeId="3" PostId="7818" RevisionGUID="bd7b3c53-9138-48ee-9ada-66a66ea93005" CreationDate="2010-10-04T15:08:44.653" UserId="1163" Text="&lt;gluten-free&gt;" />
  <row Id="16068" PostHistoryTypeId="5" PostId="7817" RevisionGUID="4b4ad7f2-4f8f-4512-b03c-f880ba765217" CreationDate="2010-10-04T15:12:37.397" UserId="1163" Comment="Added arrowroot and rice flour options." Text="I'd like to thicken the sauce for my Thanksgiving turkey a bit, without making it inedible for my gluten-intolerant guests. From other questions on this site, I understand that corn starch would be an option, but it might give a more starchy flavour. Same for potato starch. Arrowroot flour would probably work according to [this question](http://cooking.stackexchange.com/questions/6706/why-would-i-use-arrowroot-instead-of-cornstarch), but it's not always easy to obtain. Would rice flour work? Are there other alternatives?" />
  <row Id="16069" PostHistoryTypeId="2" PostId="7819" RevisionGUID="2a6db6fb-079a-45d0-8af0-4c9caeb51695" CreationDate="2010-10-04T15:14:27.707" UserId="2701" Text="The key to the feet, [according to the cookbook I used][1], seems to be letting the mix rest for at least an hour before baking at 145C for 10 to 15 minutes depending on the size.&#xD;&#xA;&#xD;&#xA;This method did yield some pretty nice feet, though my first few batches also had a bit too many cracks to look perfect.&#xD;&#xA;&#xD;&#xA;*Note that I'm assuming you mean the type of macaron pictured on the book in the link above, since there are many variations.*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.fr/Cookin-box-Macarons-comme-Pro/dp/2501063716/ref=sr_1_2?s=books&amp;ie=UTF8&amp;qid=1286204985&amp;sr=1-2" />
  <row Id="16070" PostHistoryTypeId="2" PostId="7820" RevisionGUID="b1265785-c885-4bc3-be64-2ee17d185adc" CreationDate="2010-10-04T15:17:28.570" UserId="1393" Text="Rice flour should work well for this; it produces very crispy crusts." />
  <row Id="16071" PostHistoryTypeId="2" PostId="7821" RevisionGUID="b8455e7a-0444-4a3a-8927-4187c0933013" CreationDate="2010-10-04T15:18:39.823" UserId="1887" Text="I attempted to make pancakes this morning, only to discover that I was out of baking soda. I tried substituting baking powder, but it didn't work at all. The pancakes didn't bubble on the griddle, and they were far too doughy. If this happens again, do I need to go out to the store for baking soda?" />
  <row Id="16072" PostHistoryTypeId="1" PostId="7821" RevisionGUID="b8455e7a-0444-4a3a-8927-4187c0933013" CreationDate="2010-10-04T15:18:39.823" UserId="1887" Text="Substitution for baking soda?" />
  <row Id="16073" PostHistoryTypeId="3" PostId="7821" RevisionGUID="b8455e7a-0444-4a3a-8927-4187c0933013" CreationDate="2010-10-04T15:18:39.823" UserId="1887" Text="&lt;substitutions&gt;&lt;baking-soda&gt;" />
  <row Id="16074" PostHistoryTypeId="2" PostId="7822" RevisionGUID="8b673c67-f0e1-4e49-b961-1cddd1e73fe5" CreationDate="2010-10-04T15:21:24.650" UserId="1393" Text="Oh, have I got the answer for you. Xanthan gum. Here is an [excellent article][1] by two of my favorite bloggers on how to get started using it. Xanthan gum is easy to find at health food stores because gluten-free bakers use it extensively.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ideasinfood.com/pdf/ideasinfood_popsci_2008october.pdf" />
  <row Id="16075" PostHistoryTypeId="2" PostId="7823" RevisionGUID="1952f5e6-7181-4005-b6a9-68c3acc646fb" CreationDate="2010-10-04T15:25:32.267" UserId="65" Text="Does freezing polenta substantially change its consistency? I like polenta but would prefer to make it in batches instead of every time I want to eat it.  After I make it, I usually let it cool, cut it into shapes, and then pan-fry it." />
  <row Id="16076" PostHistoryTypeId="1" PostId="7823" RevisionGUID="1952f5e6-7181-4005-b6a9-68c3acc646fb" CreationDate="2010-10-04T15:25:32.267" UserId="65" Text="Does polenta freeze well?" />
  <row Id="16077" PostHistoryTypeId="3" PostId="7823" RevisionGUID="1952f5e6-7181-4005-b6a9-68c3acc646fb" CreationDate="2010-10-04T15:25:32.267" UserId="65" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;polenta&gt;" />
  <row Id="16078" PostHistoryTypeId="2" PostId="7824" RevisionGUID="7ae0fdf0-9c5a-49b1-bc91-78f03632b2cb" CreationDate="2010-10-04T15:30:29.797" UserId="2001" Text="You can use baking powder to leaven the batter but you can't replace baking soda with it 1 for 1.&#xD;&#xA;&#xD;&#xA;Baking powder is soda with some acid to balance the ph. Pancake recipes that use only powder will not have extra acid, such as buttermilk, added to them.&#xD;&#xA;&#xD;&#xA;I love buttermilk. If I were making the pancakes I would go buy soda rather than having an under-flavored breakfast. Baking soda keeps indefinitely and is useful for a lot of things. Buy enough that you never run out again." />
  <row Id="16079" PostHistoryTypeId="2" PostId="7825" RevisionGUID="9af79d95-76ae-469b-8073-24c70e575a4b" CreationDate="2010-10-04T15:43:30.633" UserId="2702" Text="I'm not sure what other terms there are, but the &quot;coat the back of a spoon&quot; test is known as [nappe][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wiktionary.org/wiki/nappe#Noun" />
  <row Id="16080" PostHistoryTypeId="2" PostId="7826" RevisionGUID="66e1a4bc-f575-4941-98bb-7b2205a3899e" CreationDate="2010-10-04T15:49:38.470" UserId="2702" Text="You need to [use 2-3 times more baking powder than baking soda][1].  Be aware that your flavors will be effected. Make sure it's double-acting baking powder and you must replace the acidic liquid in recipe with non-acidic liquid.  You could also use some heartburn medicine that contained potassium bicarbonate :-)&#xD;&#xA;&#xD;&#xA;  [1]: http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm" />
  <row Id="16081" PostHistoryTypeId="5" PostId="7806" RevisionGUID="80dc13d8-55fb-4a7a-a17b-8327ca3c2d2c" CreationDate="2010-10-04T16:00:44.087" UserId="1546" Comment="added 29 characters in body" Text="My whole wheat bread takes 4x to go off than my white bread. Even a mixture of 50% whole wheat flour will make it last longer. But that will only help if the problem is the bread getting hard too soon. That can also be prevented by keeping it in a plastic bag. You'll get the mold before the bread goes stale.&#xD;&#xA;&#xD;&#xA;If you're keeping the bread in a plastic bag, try paper bags.&#xD;&#xA;&#xD;&#xA;To solve the mold problem, the traditional way is to add some acidity. For example, you can add a sourdough starter. If you don't like the taste of sourdough, a poolish starter should also help. The bacteria it grows will prevent the mold growing.&#xD;&#xA;&#xD;&#xA;I know it's not what you're asking, but freezing will also help. When you bake more bread than you eat, freeze it wrapped in a plastic bag and thaw it overnight and you will get a good, fresh bread." />
  <row Id="16082" PostHistoryTypeId="2" PostId="7827" RevisionGUID="fe42aaaf-971b-4e2d-a5cd-b5319db25a39" CreationDate="2010-10-04T16:08:25.567" UserId="60" Text="Unfortunately there is no substitute. While it is possible to substitute for [baking powder][1], the reverse just doesn't work the same. Tripling the quantity of baking powder to baking soda _will_ give an equivalent reaction, but your pancakes will taste like metal.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch" />
  <row Id="16083" PostHistoryTypeId="5" PostId="7826" RevisionGUID="588f650f-ddca-43d4-9b6b-cec6bc258f0a" CreationDate="2010-10-04T16:26:06.267" UserId="87" Comment="edited body" Text="You need to [use 2-3 times more baking powder than baking soda][1].  Be aware that your flavors will be affected. Make sure it's double-acting baking powder and you must replace the acidic liquid in recipe with non-acidic liquid.  You could also use some heartburn medicine that contained potassium bicarbonate :-)&#xD;&#xA;&#xD;&#xA;  [1]: http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm" />
  <row Id="16084" PostHistoryTypeId="2" PostId="7828" RevisionGUID="f897efe4-653e-4a64-8e04-188464a1219b" CreationDate="2010-10-04T16:27:25.827" UserId="2702" Text="Here's my simple answer.  Molecular gastronomy at it's core is simply using your knowledge of what's happening at a molecular level during the cooking process to achieve the outcome you want.  So understanding how protein structures react to heat and what temperature is needed to produce a [Maillard reaction][1] for browning.&#xD;&#xA;&#xD;&#xA;So just start there.  Gather as much knowledge as you can about the science of cooking and [you'll never again sear a steak to seal in the juices][2].  If you don't have Harald McGee's &quot;[On Food and Cooking][3]&quot;, that's a great place to start, though I think his new &quot;[Keys to Good Cooking][4]&quot; is going to be a great practical guide.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;  [2]: http://bigthink.com/ideas/22934&#xD;&#xA;  [3]: http://amzn.to/9ZwDS9&#xD;&#xA;  [4]: http://amzn.to/a7qIPF" />
  <row Id="16085" PostHistoryTypeId="16" PostId="7828" RevisionGUID="f897efe4-653e-4a64-8e04-188464a1219b" CreationDate="2010-10-04T16:27:25.827" UserId="-1" />
  <row Id="16086" PostHistoryTypeId="2" PostId="7829" RevisionGUID="48bf147c-55f1-41e0-882f-379f9a82d2ec" CreationDate="2010-10-04T17:14:26.170" UserId="2702" Text="Sounds like [polenta freezes very well][1] for up to 3 months.  It sounds like you need to make sure it cools to room temperature first, and as with everything you put in the freezer, make sure it's tightly wrapped. &#xD;&#xA;&#xD;&#xA;  [1]: http://askville.amazon.com/made-polenta-time-great-frozen/AnswerViewer.do?requestId=24857357" />
  <row Id="16087" PostHistoryTypeId="2" PostId="7830" RevisionGUID="f5ab12e2-6b55-4ed5-ac92-257ce1fb44ec" CreationDate="2010-10-04T17:20:27.513" UserId="1306" Text="&#xD;&#xA;This might be a more scientific question, but it relates to cooking and I thought it was interesting.&#xD;&#xA;&#xD;&#xA;I just made my lunch which was a microwavable bowl of chunky soup.&#xD;&#xA;&#xD;&#xA;The directions said:&#xD;&#xA;&#xD;&#xA;&gt;Remove metal lid, remaining metal rim is microwavable. &#xD;&#xA;&#xD;&#xA;How can this be?" />
  <row Id="16088" PostHistoryTypeId="1" PostId="7830" RevisionGUID="f5ab12e2-6b55-4ed5-ac92-257ce1fb44ec" CreationDate="2010-10-04T17:20:27.513" UserId="1306" Text="Microwavable metal?" />
  <row Id="16089" PostHistoryTypeId="3" PostId="7830" RevisionGUID="f5ab12e2-6b55-4ed5-ac92-257ce1fb44ec" CreationDate="2010-10-04T17:20:27.513" UserId="1306" Text="&lt;food-science&gt;&lt;microwave&gt;" />
  <row Id="16090" PostHistoryTypeId="2" PostId="7831" RevisionGUID="56a68eb5-0877-45ba-956f-133cb19e46f2" CreationDate="2010-10-04T17:24:38.347" UserId="2702" Text="A complete guess here, but I'm assuming the process of curing the fish changes the protein structures.  The [salt denatures the proteins][1] which drives out the liquid in the meat to cure it.  That process will result in tightly coiled protein molecules which will have a chewy texture similar to beef jerky.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Charcuterie#Salt-cured_and_brined_products" />
  <row Id="16091" PostHistoryTypeId="2" PostId="7832" RevisionGUID="d2810651-dece-4029-8508-ff65a5fa226b" CreationDate="2010-10-04T17:27:19.113" UserId="60" Text="Metal on its own doesn't necessarily cause electric discharge in a microwave. &#xD;&#xA;&#xD;&#xA;What causes the sparking that you see when you put a fork in a microwave is due to the &quot;sharp&quot; edges of the fork. These edges concentrate the voltage at their tips which will cause a spark when it exceeds the dielectric breakdown of air.&#xD;&#xA;&#xD;&#xA;Things like sheet pans (with rounded edges), or rounded metal racks are used frequently in microwaves with no ill effect. The absence of any pointed edges allows this. The rim of your bowl fits this requirement." />
  <row Id="16092" PostHistoryTypeId="5" PostId="7830" RevisionGUID="ccdf70fb-9ba3-437e-8fcb-0204207dc894" CreationDate="2010-10-04T17:28:26.237" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="This might be a more scientific question, but it relates to cooking and I thought it was interesting.&#xD;&#xA;&#xD;&#xA;I just made my lunch which was a microwavable bowl of chunky soup.&#xD;&#xA;&#xD;&#xA;The directions said:&#xD;&#xA;&#xD;&#xA;&gt;Remove metal lid, remaining metal rim is microwavable. &#xD;&#xA;&#xD;&#xA;How can this be?" />
  <row Id="16093" PostHistoryTypeId="4" PostId="7830" RevisionGUID="ccdf70fb-9ba3-437e-8fcb-0204207dc894" CreationDate="2010-10-04T17:28:26.237" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="Why is some metal safe to use in a microwave, but others not?" />
  <row Id="16094" PostHistoryTypeId="6" PostId="7830" RevisionGUID="ccdf70fb-9ba3-437e-8fcb-0204207dc894" CreationDate="2010-10-04T17:28:26.237" UserId="60" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;microwave&gt;" />
  <row Id="16095" PostHistoryTypeId="2" PostId="7833" RevisionGUID="cbf96eb6-cc1b-489e-aae8-2a29b26284ee" CreationDate="2010-10-04T19:11:51.500" UserId="2693" Text="I am exploring the world of home-made pasta.&#xD;&#xA;&#xD;&#xA;My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump results, and very cumbersome! - show that if you want to do this on a frequent basis, you need *tools*. &#xD;&#xA;&#xD;&#xA;I can see two generic types of tools here. One, much used in my native southern Germany, is sieve-based, using pressure to distribute threads of very thin dough directly into a kettle with boiling water. &#xD;&#xA;&#xD;&#xA;The other system, often imported from Italy, is more popular, based on a number of barrels that you feed a flattened piece of dough to. The system will cut the dough into a regular form, ready for boiling. (I'm sure there is a simple english word for this but I don't know it. This is the way you make Spaghetti, for example.)       &#xD;&#xA;&#xD;&#xA;I'm looking for general tool recommendations for making pasta from both fields. While I'm looking to make primarily Linguine and Spaghetti, feedback is welcome for all forms of pasta. Tools should be suitable for frequent use. &#xD;&#xA;&#xD;&#xA;I don't have much of a budget at the moment, so bonus points for especially affordable solutions that will let me make delicious Spaghetti all by myself!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16096" PostHistoryTypeId="1" PostId="7833" RevisionGUID="cbf96eb6-cc1b-489e-aae8-2a29b26284ee" CreationDate="2010-10-04T19:11:51.500" UserId="2693" Text="Tools for making Pasta" />
  <row Id="16097" PostHistoryTypeId="3" PostId="7833" RevisionGUID="cbf96eb6-cc1b-489e-aae8-2a29b26284ee" CreationDate="2010-10-04T19:11:51.500" UserId="2693" Text="&lt;pasta&gt;" />
  <row Id="16098" PostHistoryTypeId="16" PostId="7833" RevisionGUID="cbf96eb6-cc1b-489e-aae8-2a29b26284ee" CreationDate="2010-10-04T19:11:51.500" UserId="2693" />
  <row Id="16099" PostHistoryTypeId="2" PostId="7834" RevisionGUID="7506182f-9100-4c3a-9907-8fd1a4023e51" CreationDate="2010-10-04T19:21:05.633" UserId="210" Text="You could use a spaghetti guitar, which has wires strung across a board, usually on both side with one side being more linguine like and the other being more spaghetti like, which you place your rolled past on and roll over with a rolling pin to get the cut pasta.  A bit like this:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/lzne8.jpg" />
  <row Id="16100" PostHistoryTypeId="16" PostId="7834" RevisionGUID="7506182f-9100-4c3a-9907-8fd1a4023e51" CreationDate="2010-10-04T19:21:05.633" UserId="-1" />
  <row Id="16101" PostHistoryTypeId="5" PostId="7834" RevisionGUID="45bf0e66-5c04-43a3-843f-58b0f5cb25c2" CreationDate="2010-10-04T19:26:40.293" UserId="210" Comment="added 110 characters in body" Text="You could use a spaghetti guitar, which has wires strung across a board, usually on both side with one side being more linguine like and the other being more spaghetti like, which you place your rolled past on and roll over with a rolling pin to get the cut pasta.  The kids are using one in [this blog post](http://theslowcook.blogspot.com/2008/03/kids-make-spaghetti-la-gitarre.html).  I couldn't get the images to work properly for some reason.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16102" PostHistoryTypeId="5" PostId="7833" RevisionGUID="4764ce7d-8c52-4568-85c8-f989fc614012" CreationDate="2010-10-04T19:27:20.247" UserId="2693" Comment="added 10 characters in body" Text="I am exploring the world of home-made pasta.&#xD;&#xA;&#xD;&#xA;My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump results, and a very cumbersome process! - show that if you want to do this on a frequent basis, you need *tools*. &#xD;&#xA;&#xD;&#xA;I can see two generic types of tools here. One, much used in my native southern Germany, is sieve-based, using pressure to distribute threads of very thin dough directly into a kettle with boiling water. &#xD;&#xA;&#xD;&#xA;The other system, often imported from Italy, is more popular, based on a number of barrels that you feed a flattened piece of dough to. The system will cut the dough into a regular form, ready for boiling. (I'm sure there is a simple english word for this but I don't know it. This is the way you make Spaghetti, for example.)       &#xD;&#xA;&#xD;&#xA;I'm looking for general tool recommendations for making pasta from both fields. While I'm looking to make primarily Linguine and Spaghetti, feedback is welcome for all forms of pasta. Tools should be suitable for frequent use. &#xD;&#xA;&#xD;&#xA;I don't have much of a budget at the moment, so bonus points for especially affordable solutions that will let me make delicious Spaghetti all by myself!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16103" PostHistoryTypeId="2" PostId="7835" RevisionGUID="0f709aea-cd52-4215-84cb-fcc2ee56d183" CreationDate="2010-10-04T19:46:55.050" UserId="2001" Text="The two tools I have used to make my own pasta are rollers and extruders.&#xD;&#xA;&#xD;&#xA;The extruder sounds similar to the pressurized tool you described above. It uses an auger like a meat grinder and produces round pasta like spaghetti. Shells and macaroni are also made by extruding. The material that the die is made from with affect the texture of the pasta surface. The one that I used was an attachment to a stand mixer and costs ~$100.&#xD;&#xA;&#xD;&#xA;Pasta rollers have a couple precision rollers with variable spacing for forming the pasta and a set of cutters for slicing the pasta into linguine. There are various sized cutters- my cutters are just one size. The rollers are also a fairly simple machine and can be powered, a stand mixer attachment, or rolled by hand which I have. My hand cranked rollers cost ~$50 new. &#xD;&#xA;&#xD;&#xA;Rollers are easy to get used because they are the kind of thing that people get for wedding gifts and never use- like yogurt makers. I got mine unused at a garage sale for $5. This bit of information may not be applicable to you in Germany. :)" />
  <row Id="16104" PostHistoryTypeId="16" PostId="7835" RevisionGUID="0f709aea-cd52-4215-84cb-fcc2ee56d183" CreationDate="2010-10-04T19:46:55.050" UserId="-1" />
  <row Id="16105" PostHistoryTypeId="2" PostId="7836" RevisionGUID="efa601d4-9ba8-4c32-b63c-1c428776158b" CreationDate="2010-10-04T20:24:26.833" UserId="2001" Text="Inspired by the recent questions here, I made manicotti over the weekend. The recipe I used called for minced garlic in the filling. I love garlic and usually put in at least double recipe-prescribed dosage.&#xD;&#xA;&#xD;&#xA;After baking for about half an hour the cheese was completely melted and the filling was set to my satisfaction. The garlic, however, was not sufficiently cooked and, although minced fine, was still caused some bites to be unpleasantly sharp. I wish that I had roasted the garlic in advance.&#xD;&#xA;&#xD;&#xA;The question is twofold:&#xD;&#xA;&#xD;&#xA; - How hot does garlic need to get to be&#xD;&#xA;   cooked? That is, sweet and not sharp.&#xD;&#xA; - Is there a better way besides&#xD;&#xA;   pre-roasting to ensure that garlic in&#xD;&#xA;   such a dish does not distract?" />
  <row Id="16106" PostHistoryTypeId="1" PostId="7836" RevisionGUID="efa601d4-9ba8-4c32-b63c-1c428776158b" CreationDate="2010-10-04T20:24:26.833" UserId="2001" Text="How hot does garlic need to get to lose its sharpness?" />
  <row Id="16107" PostHistoryTypeId="3" PostId="7836" RevisionGUID="efa601d4-9ba8-4c32-b63c-1c428776158b" CreationDate="2010-10-04T20:24:26.833" UserId="2001" Text="&lt;garlic&gt;&lt;temperature&gt;" />
  <row Id="16108" PostHistoryTypeId="5" PostId="7833" RevisionGUID="0ed2fa45-715d-4905-9595-030545bb23a4" CreationDate="2010-10-04T20:29:17.893" UserId="2693" Comment="added 82 characters in body" Text="I am exploring the world of home-made pasta.&#xD;&#xA;&#xD;&#xA;My first experiments, cutting the dough into stripes using a knife and throwing the stripes into the boiling water - eatable but with rather plump results, and a very cumbersome process! - show that if you want to do this on a frequent basis, you need *tools*. &#xD;&#xA;&#xD;&#xA;I can see two generic types of tools here. One, much used in my native southern Germany to make the famous [Spätzle][1], is sieve-based, using pressure to distribute threads of very thin dough directly into a kettle with boiling water. &#xD;&#xA;&#xD;&#xA;The other system, often imported from Italy, is more popular, based on a number of barrels that you feed a flattened piece of dough to. The system will cut the dough into a regular form, ready for boiling. (I'm sure there is a simple english word for this but I don't know it. This is the way you make Spaghetti, for example.)       &#xD;&#xA;&#xD;&#xA;I'm looking for general tool recommendations for making pasta from both fields. While I'm looking to make primarily Linguine and Spaghetti, feedback is welcome for all forms of pasta. Tools should be suitable for frequent use. &#xD;&#xA;&#xD;&#xA;I don't have much of a budget at the moment, so bonus points for especially affordable solutions that will let me make delicious Spaghetti all by myself!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sp%C3%A4tzle" />
  <row Id="16109" PostHistoryTypeId="2" PostId="7837" RevisionGUID="7a4bf310-8888-49e5-bb8a-ce966c19b8ef" CreationDate="2010-10-04T20:48:20.723" UserDisplayName="daniel" Text="My favourite way to remove the sting (which I love, but doesn't always work) is to poach in milk. Generally I do this when making macaroni &amp; cheese; I poach the garlic in the milk which I then use for making the Mornay.&#xD;&#xA;&#xD;&#xA;Poaching in water also works, mincing and then sauteeing... anything that cooks it all the way through. Bear in mind that _how_ you cut your garlic will have an effect; smaller cuts (mincing, crushing) break more cell walls, releasing more of the sulfur compounds that provide the flavour." />
  <row Id="16110" PostHistoryTypeId="2" PostId="7838" RevisionGUID="0f5783ee-27ff-41e1-b04d-8b1e181ba716" CreationDate="2010-10-05T00:29:36.323" UserId="67" Text="I can't give a specific temperature, as there's issues:&#xD;&#xA;&#xD;&#xA;* The sharpness is a chemical reaction which mix when the garlic cells are damaged.&#xD;&#xA;* Cooking the garlic before damaging the cells will convert the chemicals before they've had a chance to react.&#xD;&#xA;* Cooking the garlic after the chemical reaction will also remove the sharpness.&#xD;&#xA;* I've never tried taking the temperature of garlic as it's cooking&#xD;&#xA;&#xD;&#xA;Now, if you're cooking the garlic cloves ahead of time (I roast a couple of bulbs at a time, then squeeze out the cloves into small jar and keep it in the fridge).  It'll take 30min to an hour, depending on what temperature you're roasting at (350-400F; I'll throw it in with something else ... not worth heating the oven just for garlic)&#xD;&#xA;&#xD;&#xA;If cooking after you've cut it, it'll only take a quick saute as you have more surface area (maybe 1 to 2 min, depending on pan temp) -- but be careful, as overcooking garlic will burn it, which is just nasty.  And don't do it in a dry pan, unless you're planning on ruining your dinner.  When it's golden, you're done ... don't let it get to brown, as brown is that stage right before black and time to clean the pan before starting again.&#xD;&#xA;&#xD;&#xA;Also, it seems counter-intuitive, but finely minced garlic is *more* potent than coarsely chopped garlic, as you're doing more damage to the garlic.  It won't help in this particular case, but in many dishes that just want the garlic flavor without being overpowering will use more garlic, but slice it rather than mincing, saute it in olive oil, then remove the garlic pieces, and use the garlic-infused oil for the dish.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;So, anyway, not not exactly answer the questions ...  I'd go with low and slow cooking ... specific temperatures are going to lead to fast cooking garlic, which gets you burnt garlic and ruined dishes.&#xD;&#xA;&#xD;&#xA;In dishes where you can, infuse the oil, then remove the garlic.  And if you really have to, there's always garlic powder." />
  <row Id="16111" PostHistoryTypeId="2" PostId="7839" RevisionGUID="6fcc66af-8d46-4b33-9e28-7e4410ac319b" CreationDate="2010-10-05T01:07:12.437" UserId="1963" Text="The sharpness of garlic comes from a chemical called Allicin that, @Joe mentions, is only produced once garlic is damaged, bruised, or minced.  Also, the bigger (and greener) the center cross section of garlic is the more the Allicin is produced.&#xD;&#xA;&#xD;&#xA;The chemical itself actually decomposes over time once it's produced. If you had minced the garlic then let it sit out for a day, the sharpness would have been strongly reduced.  Heating speeds up the decomposition but it is not an exact temperature that you need to cook garlic to.&#xD;&#xA;&#xD;&#xA;Microwaving also removes the chemical, so you can try mincing the garlic then zapping it for 10 or 15 seconds." />
  <row Id="16112" PostHistoryTypeId="2" PostId="7840" RevisionGUID="fcf35fc0-f0f1-4546-9e30-65da9cddc347" CreationDate="2010-10-05T03:09:33.247" UserId="2125" Text="Should it be a thick slice of bread? Should it be made with challah bread? Should it be slightly crispy and brown on the outside but mushy on the inside?" />
  <row Id="16113" PostHistoryTypeId="1" PostId="7840" RevisionGUID="fcf35fc0-f0f1-4546-9e30-65da9cddc347" CreationDate="2010-10-05T03:09:33.247" UserId="2125" Text="What qualities should I be looking for when making the best French Toast?" />
  <row Id="16114" PostHistoryTypeId="3" PostId="7840" RevisionGUID="fcf35fc0-f0f1-4546-9e30-65da9cddc347" CreationDate="2010-10-05T03:09:33.247" UserId="2125" Text="&lt;bread&gt;&lt;breakfast&gt;" />
  <row Id="16115" PostHistoryTypeId="2" PostId="7841" RevisionGUID="e486e01b-5037-4cde-be4a-01a0703aa1fa" CreationDate="2010-10-05T03:37:33.390" UserId="60" Text="Great french toast starts with the bread. You're looking for two things: thick slices, and staleness. Why stale? Stale bread has enough firmness to stand up to the custard. If you don't have stale bread available, you can set it out the night before in a simple wire rack. At least 8 hours should be enough to stale it up nicely. They will be rather firm to the touch.&#xD;&#xA;&#xD;&#xA;The ideal finished product is crispy on the outside and _creamy_ in the middle. This might be what you mean by mushy, but mushy in my mind is kind of negative. The key to accomplishing this is to let your bread soak in the custard only 30 seconds per side, but then move it to a rack to sit for another 2 minutes further. This extra set time allows the custard to penetrate deep inside the bread, and be distributed much more evenly.&#xD;&#xA;&#xD;&#xA;The final trick to getting a nice crispy crust, is to cook it twice. First in the pan/griddle as you normally would, but then 5 minutes in a 375 F oven on a rack. This brief oven stint crisps up the exterior nicely.&#xD;&#xA;&#xD;&#xA;I highly suggest watching Alton Brown's [Good Eats: French Toast][1] episode. That's where I learned the oven trick, and his recipe hasn't done me wrong since. &#xD;&#xA;&#xD;&#xA;Regarding [challah][2], I've never had it, but based on the Wikipedia description it sure sounds like a good candidate. Just make sure you slice and stale it overnight.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.hulu.com/watch/58278/good-eats-french-toast&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Challah" />
  <row Id="16116" PostHistoryTypeId="6" PostId="7840" RevisionGUID="81200f57-aed5-441a-830b-eff35522867b" CreationDate="2010-10-05T03:40:25.243" UserId="60" Comment="edited tags" Text="&lt;eggs&gt;&lt;bread&gt;" />
  <row Id="16117" PostHistoryTypeId="2" PostId="7842" RevisionGUID="dc4e6646-028f-4a31-babb-094c875a785a" CreationDate="2010-10-05T04:38:17.493" UserId="1393" Text="Challah is indeed wonderful for French Toast, as is brioche. The breads are already rich with eggs so that gives them a head start.&#xD;&#xA;&#xD;&#xA;A style that I learned about from Molly Wizenberg's book, [A Homemade Life][1], is to cook it the toast in rather more oil than you would normally expect to use. This results in a crispy, almost fried crust and a creamy interior that I think is delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/ctmdv8" />
  <row Id="16118" PostHistoryTypeId="2" PostId="7843" RevisionGUID="b47a38d4-1889-4a30-95d5-f277ab8a44d4" CreationDate="2010-10-05T05:10:43.000" UserId="2711" Text="The title pretty much says it all - I want to know (preferably in American units) how much juice you could get out of a regular-sized pineapple." />
  <row Id="16119" PostHistoryTypeId="1" PostId="7843" RevisionGUID="b47a38d4-1889-4a30-95d5-f277ab8a44d4" CreationDate="2010-10-05T05:10:43.000" UserId="2711" Text="How much juice is in a pineapple" />
  <row Id="16120" PostHistoryTypeId="3" PostId="7843" RevisionGUID="b47a38d4-1889-4a30-95d5-f277ab8a44d4" CreationDate="2010-10-05T05:10:43.000" UserId="2711" Text="&lt;pineapple&gt;&lt;juice&gt;" />
  <row Id="16121" PostHistoryTypeId="2" PostId="7844" RevisionGUID="ae07d2b5-e006-4677-918d-268993d6ac04" CreationDate="2010-10-05T05:41:02.923" UserId="2712" Text="I found this recipe for a Halloween cocktail known as a &quot;Bloody brain&quot;, [here's a link](http://folkinz.tumblr.com/post/222293315/i-was-looking-up-recipes-for-pumpkin-martinis-i), and I was wondering how I would go about making a non-alcoholic version.&#xD;&#xA;&#xD;&#xA;The recepie involves strings of irish cream that do not mix properly and form tendrils that bunch together and look like a brain. I would like to know how to achieve the same effect with no alcohol." />
  <row Id="16122" PostHistoryTypeId="1" PostId="7844" RevisionGUID="ae07d2b5-e006-4677-918d-268993d6ac04" CreationDate="2010-10-05T05:41:02.923" UserId="2712" Text="Does anyone know how to make a non-alcoholic &quot;Bloody Brain&quot; cocktail?" />
  <row Id="16123" PostHistoryTypeId="3" PostId="7844" RevisionGUID="ae07d2b5-e006-4677-918d-268993d6ac04" CreationDate="2010-10-05T05:41:02.923" UserId="2712" Text="&lt;substitutions&gt;&lt;cocktails&gt;" />
  <row Id="16124" PostHistoryTypeId="5" PostId="7844" RevisionGUID="1c8ef74f-76cb-4364-8db4-2ab1a3aba363" CreationDate="2010-10-05T05:45:54.547" UserId="60" Comment="removed recipe request, fixed misc." Text="I found this recipe for a Halloween cocktail known as a &quot;Bloody brain&quot;, [here's a link](http://folkinz.tumblr.com/post/222293315/i-was-looking-up-recipes-for-pumpkin-martinis-i), and I was wondering how I would go about making a non-alcoholic version.&#xD;&#xA;&#xD;&#xA;The recipe involves strings of Bailey's Irish Cream that do not mix properly and form tendrils that bunch together and look like a brain. I would like to know how to achieve the same effect with no alcohol." />
  <row Id="16125" PostHistoryTypeId="4" PostId="7844" RevisionGUID="1c8ef74f-76cb-4364-8db4-2ab1a3aba363" CreationDate="2010-10-05T05:45:54.547" UserId="60" Comment="removed recipe request, fixed misc." Text="How can this &quot;Bloody Brain&quot; cocktail be made without alcohol?" />
  <row Id="16126" PostHistoryTypeId="6" PostId="7844" RevisionGUID="1c8ef74f-76cb-4364-8db4-2ab1a3aba363" CreationDate="2010-10-05T05:45:54.547" UserId="60" Comment="removed recipe request, fixed misc." Text="&lt;substitutions&gt;&lt;alcohol&gt;&lt;cocktails&gt;" />
  <row Id="16127" PostHistoryTypeId="2" PostId="7845" RevisionGUID="314a82b4-1494-4db4-906a-cb3f9c1bb20f" CreationDate="2010-10-05T07:27:13.000" UserDisplayName="daniel" Text="The basic principle relies on the acid (lime) and alcohol curdling the cream in the shot. You could do something similar using cream and any acid. I'm assuming you're making this for kids (I cannot imagine any adult drinking something this gross without the benefit of an alcoholic buzz)? You could try cream and apple juice, might be acidic enough.&#xD;&#xA;&#xD;&#xA;Or you could go full on crazy with it. At a _wild_ guess, you could make cream 'noodles' using liquid nitrogen, then drop the noodles into a warm alginate bath. The alginate should react with the calcium in the cream to encapsulate the noodles, and the freezing should allow them to maintain their shape while the chemical reaction takes place. Then add to whatever liquid you desire. Alternate options would include setting noodles with agar or gelatine mixed with cream, then placing into $liquid that has had xanthan gum added to suspend the noodles." />
  <row Id="16131" PostHistoryTypeId="2" PostId="7847" RevisionGUID="15b91bdd-9493-4969-a79c-ae3e40523e63" CreationDate="2010-10-05T08:06:26.313" UserId="539" Text="I freeze whole chillis without any trouble at all. They seem to work much the same afterwards, but I wouldn't want to use frozen ones for anything in which they appear substantially raw, because the texture's seriously compromised. The heat and flavour seem to be more or less unharmed though." />
  <row Id="16133" PostHistoryTypeId="2" PostId="7848" RevisionGUID="efc2c792-59bf-41e7-92fd-55e23b0579fd" CreationDate="2010-10-05T10:03:54.703" UserId="2715" Text="I think it also has to do with arcing. If the metal is close enough to other metal that electricity can leap the gap, it'll spark. I once stuck a metal bowl--very round on the bottom--into a microwave with a metal turn-table. The bowl got arc-welded to the turn table." />
  <row Id="16134" PostHistoryTypeId="2" PostId="7849" RevisionGUID="17352dce-8f54-4124-8bf2-dea838570882" CreationDate="2010-10-05T11:51:40.813" UserId="1140" Text="We use [bitter melon/bitter gourd][1] for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming.&#xD;&#xA;&#xD;&#xA;Any better way to remove bitterness? &#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bitter_melon&#xD;&#xA;  [2]: http://ingoodfeather.com/wp-content/uploads/2010/05/bitter-gourd.jpg" />
  <row Id="16135" PostHistoryTypeId="1" PostId="7849" RevisionGUID="17352dce-8f54-4124-8bf2-dea838570882" CreationDate="2010-10-05T11:51:40.813" UserId="1140" Text="How do I remove bitteness from bitter melon" />
  <row Id="16136" PostHistoryTypeId="3" PostId="7849" RevisionGUID="17352dce-8f54-4124-8bf2-dea838570882" CreationDate="2010-10-05T11:51:40.813" UserId="1140" Text="&lt;preparation&gt;&lt;recipe-problems&gt;" />
  <row Id="16137" PostHistoryTypeId="2" PostId="7850" RevisionGUID="04fc8acf-64b0-4abd-9695-d633438ff2b5" CreationDate="2010-10-05T13:08:27.773" UserId="1045" Text="I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes.&#xD;&#xA;&#xD;&#xA;There is a Thai place near where I live that makes this amazing dish entitled &quot;lava chili&quot;. It's spicy, filled with garlic, and absolutely delicious. I have absolutely no idea how I would even begin to try to cook something like it. Here are some properties of this dish:&#xD;&#xA;&#xD;&#xA; - In some sense of the word, it's like an American chili. It's not runny like a curry, it's more viscous.&#xD;&#xA; - It has a lot of garlic and a bit of ginger, I suspect.&#xD;&#xA; - Definitely some red pepper flakes and a couple other types of spicy, well, spices.&#xD;&#xA; - It has some type of oil in it, I can see it.&#xD;&#xA; - It's a bit tangy, too, and a little sweet.&#xD;&#xA;&#xD;&#xA;I'm looking for some recipes that you guys could provide that might help me approximate something like that. I love Thai food and I love Thai cooking, but I only do it for fun and really am not sure where to start on this." />
  <row Id="16138" PostHistoryTypeId="1" PostId="7850" RevisionGUID="04fc8acf-64b0-4abd-9695-d633438ff2b5" CreationDate="2010-10-05T13:08:27.773" UserId="1045" Text="Thai lava chili: how could I reproduce this?" />
  <row Id="16139" PostHistoryTypeId="3" PostId="7850" RevisionGUID="04fc8acf-64b0-4abd-9695-d633438ff2b5" CreationDate="2010-10-05T13:08:27.773" UserId="1045" Text="&lt;garlic&gt;&lt;chilies&gt;&lt;thai-cuisine&gt;&lt;spicy-hot&gt;" />
  <row Id="16140" PostHistoryTypeId="2" PostId="7851" RevisionGUID="eb82dc08-49b9-436d-8040-14c0bca3ed7c" CreationDate="2010-10-05T13:12:12.200" UserId="1259" Text="I do believe your answer can be found in [this totally over the top experimental comparison of two juicers][1]. There's loads of info there, but I think the relevant part is when the author discusses the actual yields for each juicer. For pineapple, the author finds the yield to be between 71% - 76% of the total mass of the pineapple. So give it a weigh, and you should get about 3/4 that much juice (assuming you're using a juicer to get your juice). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://timtyler.org/juice/twin_health/tests/index.php" />
  <row Id="16141" PostHistoryTypeId="5" PostId="7851" RevisionGUID="6a702d2e-0fa6-4622-9d24-08b5628fe3a0" CreationDate="2010-10-05T13:31:27.630" UserId="1259" Comment="math wrong" Text="I do believe your answer can be found in [this totally over the top experimental comparison of two juicers][1]. There's loads of info there, but I think the relevant part is when the author discusses the actual yields for each juicer. For pineapple, the author finds the yield to be between 71% - 76% of the total mass of the pineapple. So give it a weigh, and you should get about 3/4 that much juice. &#xD;&#xA;&#xD;&#xA;I'm assuming you're using a juicer to get your juice. Note that the juicers used in the above experiment were $400 and $500 respectively, so I assume they are pretty high end. You mileage may vary with a lower quality product. &#xD;&#xA;&#xD;&#xA;And since you didn't ask for weight, I just tested weight to volume, 6 fluid oz of pineapple juice weighs 6.5 oz (so it's a bit denser than water). So one pound of pineapple should yield about 11 oz or just under a cup and a half. I assume the experiment skinned and cored the pineapple, so you'll need to account for that. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://timtyler.org/juice/twin_health/tests/index.php" />
  <row Id="16142" PostHistoryTypeId="5" PostId="7851" RevisionGUID="1d4fc605-d982-48b2-9587-ddd27054d68b" CreationDate="2010-10-05T13:40:20.697" UserId="1259" Comment="edited body" Text="I do believe your answer can be found in [this totally over the top experimental comparison of two juicers][1]. There's loads of info there, but I think the relevant part is when the author discusses the actual yields for each juicer. For pineapple, the author finds the yield to be between 71% - 76% of the total mass of the pineapple. So give it a weigh, and you should get about 3/4 that much juice. I assume the experiment skinned and cored the pineapple, so you'll need to account for that. &#xD;&#xA;&#xD;&#xA;I'm assuming you're using a juicer to get your juice. Note that the juicers used in the above experiment were $400 and $500 respectively, so I assume they are pretty high end. You mileage may vary with a lower quality product. &#xD;&#xA;&#xD;&#xA;And since you didn't ask for weight, I just tested weight to volume, 6 fluid oz of pineapple juice weighs 6.5 oz (so it's a bit denser than water). So one pound of pineapple should yield about 11 oz or just under a cup and a half. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://timtyler.org/juice/twin_health/tests/index.php" />
  <row Id="16143" PostHistoryTypeId="2" PostId="7852" RevisionGUID="1b2fd003-49ba-40c1-83a0-4280f63fa563" CreationDate="2010-10-05T15:06:01.280" UserId="2643" Text="Some people claim you can reduce the bitterness of eggplant by slicing it then salting the slices, wrapping in a clean cloth, and putting some weight on it.  The salt draws out moisture.  It's possible a similar technique would work with your bitter melon, although I had never heard of it before your question.  It might not save much time, but you wouldn't have to watch them while doing the salt treatment." />
  <row Id="16144" PostHistoryTypeId="5" PostId="7849" RevisionGUID="7204741b-4486-4ad4-80df-5adef8ed80f1" CreationDate="2010-10-05T15:28:37.083" UserId="41" Comment="added 11 characters in body; edited tags; edited title" Text="We use [bitter melon/bitter gourd][1] for making curry. We boil bitter gourd in water couple of times to remove bitterness which is very time consuming.&#xD;&#xA;&#xD;&#xA;Is there any better way to remove bitterness? &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bitter_melon&#xD;&#xA;  [2]: http://ingoodfeather.com/wp-content/uploads/2010/05/bitter-gourd.jpg" />
  <row Id="16145" PostHistoryTypeId="4" PostId="7849" RevisionGUID="7204741b-4486-4ad4-80df-5adef8ed80f1" CreationDate="2010-10-05T15:28:37.083" UserId="41" Comment="added 11 characters in body; edited tags; edited title" Text="How do I remove bitterness from bitter melon" />
  <row Id="16146" PostHistoryTypeId="6" PostId="7849" RevisionGUID="7204741b-4486-4ad4-80df-5adef8ed80f1" CreationDate="2010-10-05T15:28:37.083" UserId="41" Comment="added 11 characters in body; edited tags; edited title" Text="&lt;preparation&gt;&lt;fruit&gt;&lt;asian-cuisine&gt;&lt;indian-cuisine&gt;&lt;melon&gt;" />
  <row Id="16147" PostHistoryTypeId="5" PostId="7850" RevisionGUID="9cdd212a-822c-4146-b7bb-6919586b16a9" CreationDate="2010-10-05T15:31:38.233" UserId="41" Comment="deleted 44 characters in body; edited tags" Text="I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes.&#xD;&#xA;&#xD;&#xA;There is a Thai place near where I live that makes this amazing dish entitled &quot;lava chili&quot;. It's spicy, filled with garlic, and absolutely delicious. I have absolutely no idea how I would even begin to try to cook something like it. Here are some properties of this dish:&#xD;&#xA;&#xD;&#xA; - In some sense of the word, it's like an American chili. It's not runny like a curry, it's more viscous.&#xD;&#xA; - It has a lot of garlic and a bit of ginger, I suspect.&#xD;&#xA; - Definitely some red pepper flakes and a couple other types of spicy, well, spices.&#xD;&#xA; - It has some type of oil in it, I can see it.&#xD;&#xA; - It's a bit tangy, too, and a little sweet.&#xD;&#xA;&#xD;&#xA;I'm looking for some help recreating or approximating this dish. I love Thai food and I love Thai cooking, but I only do it for fun and really am not sure where to start on this." />
  <row Id="16148" PostHistoryTypeId="6" PostId="7850" RevisionGUID="9cdd212a-822c-4146-b7bb-6919586b16a9" CreationDate="2010-10-05T15:31:38.233" UserId="41" Comment="deleted 44 characters in body; edited tags" Text="&lt;garlic&gt;&lt;chilies&gt;&lt;restaurant-mimicry&gt;&lt;thai-cuisine&gt;&lt;spicy-hot&gt;" />
  <row Id="16149" PostHistoryTypeId="2" PostId="7853" RevisionGUID="628ffe79-9765-4a9f-a3c5-2d5f326c4989" CreationDate="2010-10-05T15:34:36.640" UserId="296" Text="Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. &#xD;&#xA;&#xD;&#xA;The sauce was great, but after about a week of sitting in a jar in my fridge it separated and became rather unsightly. Of course, after shaking it up it returned to normal. Is there a way to keep a sauce like this from separating?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="16150" PostHistoryTypeId="1" PostId="7853" RevisionGUID="628ffe79-9765-4a9f-a3c5-2d5f326c4989" CreationDate="2010-10-05T15:34:36.640" UserId="296" Text="Keeping A Sauce From Separating" />
  <row Id="16151" PostHistoryTypeId="3" PostId="7853" RevisionGUID="628ffe79-9765-4a9f-a3c5-2d5f326c4989" CreationDate="2010-10-05T15:34:36.640" UserId="296" Text="&lt;sauce&gt;&lt;hot&gt;" />
  <row Id="16152" PostHistoryTypeId="2" PostId="7854" RevisionGUID="9554e63e-3770-47cc-82f1-4c5318c965ef" CreationDate="2010-10-05T15:41:46.857" UserId="41" Text="Whenever you see a sauce separate, it's because you have an [Emulsion][1], which is two or more immiscible liquids.  In cooking, these liquids are typically water and fat.&#xD;&#xA;&#xD;&#xA;To stabilize an emulsion, you use an [emulsifier][2].  The most common food emulsifier is **[lecithin][3]**, and the most common natural source of lecithin is egg yolk.  If you don't want the taste of egg or your food is not going to be cooked (i.e. a vinaigrette), then it you can actually go out and buy pure lecithin (soy lecithin is common to find).&#xD;&#xA;&#xD;&#xA;As the wikipedia entry mentions, there are other natural emulsifiers such as honey and mustard, and often when you see recipes calling for mustard when it seems to be a strange ingredient to add (such as cheese sauce), the reason is to help stabilize the emulsion.&#xD;&#xA;&#xD;&#xA;Additionally, the most common emulsifier used in *packaged* or *processed* foods is [sodium stearoyl lactylate][4].  It sounds scarier than it is; you can buy it in the store just like lecithin.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Emulsion&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Emulsifier#Emulsifier&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Lecithin&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Sodium_stearoyl_lactylate" />
  <row Id="16153" PostHistoryTypeId="2" PostId="7855" RevisionGUID="04f87a7a-22b2-4c7e-a1c6-0d9b00f3698e" CreationDate="2010-10-05T15:43:07.580" UserId="218" Text="You'll probably need some kind of emulsifier. For a long-term sauce like hot sauce, you're probably going to want an industrial strength one, and I don't really have many suggestions there...I never make sauces where I can't just use mustard or egg yolks.&#xD;&#xA;&#xD;&#xA;Or you can just try sticking the whole thing in the blender for a while; that'll do it with salad dressing (for example), and it might work for your sauce as well." />
  <row Id="16154" PostHistoryTypeId="2" PostId="7856" RevisionGUID="8db26883-fb50-463b-b3ed-78c702bdc7e5" CreationDate="2010-10-05T16:02:39.867" UserDisplayName="Kev" Text="I just got a used Braun MX32 CDN from a thrift store.  It's in great shape.  Unfortunately, it came with a lid from some other model that apparently somebody tried to cut to make it fit.  Naturally, it leaks, but it even leaks if I hold it down as tight as I can.&#xD;&#xA;&#xD;&#xA;So, not wanting to spend too much on replacement parts, and preferring not to take it back, I was wondering what my options were for manufacturing my own water-tight lid.  Has anyone had success with this?" />
  <row Id="16155" PostHistoryTypeId="1" PostId="7856" RevisionGUID="8db26883-fb50-463b-b3ed-78c702bdc7e5" CreationDate="2010-10-05T16:02:39.867" UserDisplayName="Kev" Text="DIY blender lid replacement" />
  <row Id="16156" PostHistoryTypeId="3" PostId="7856" RevisionGUID="8db26883-fb50-463b-b3ed-78c702bdc7e5" CreationDate="2010-10-05T16:02:39.867" UserDisplayName="Kev" Text="&lt;substitutions&gt;&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="16157" PostHistoryTypeId="9" PostId="3615" RevisionGUID="7d03cf09-8535-4290-8c35-9acf81651a56" CreationDate="2010-10-05T16:15:19.487" UserId="1476" Comment="Rollback to [49477529-0084-40ad-9028-fe43b83b1fb1]" Text="&lt;technique&gt;&lt;milk&gt;&lt;drinks&gt;&lt;coffee&gt;" />
  <row Id="16158" PostHistoryTypeId="6" PostId="3615" RevisionGUID="5812cb09-4264-4322-8fcd-72e4b717af5d" CreationDate="2010-10-05T16:15:38.597" UserId="1476" Comment="edited tags" Text="&lt;milk&gt;&lt;coffee&gt;&lt;drinks&gt;" />
  <row Id="16159" PostHistoryTypeId="2" PostId="7857" RevisionGUID="13b47a35-92fc-412a-8f88-f5d973f134d0" CreationDate="2010-10-05T16:23:01.933" UserId="1259" Text="Cover with saran wrap and then put a kitchen towel on top of it. The kitchen towel may not be necessary. " />
  <row Id="16160" PostHistoryTypeId="2" PostId="7858" RevisionGUID="6f25d40c-a075-486b-88be-3c801d49fb25" CreationDate="2010-10-05T17:37:11.520" UserId="1393" Text="Xanthan gum will also work very well for holding this kind of sauce together. Somewhere around 0.2%-0.5% by weight should be right. Shear it in with a blender for a good long time. I'm a little concerned about the food safety of your sauce though. Are you certain it will remain good for weeks as you are planning?" />
  <row Id="16161" PostHistoryTypeId="2" PostId="7859" RevisionGUID="198b359f-2b65-4be7-a322-9ada22eee8b7" CreationDate="2010-10-05T17:39:48.500" UserId="1259" Text="I want to try some experiments with molecular gastronomy foams, but all the recipes I've seen involve using an immersion blender to create the foam. Can I use a whisk to make the foam? What about my Vita-mix? Are there any changes I would need to make to the process based on the change in methodology?" />
  <row Id="16162" PostHistoryTypeId="1" PostId="7859" RevisionGUID="198b359f-2b65-4be7-a322-9ada22eee8b7" CreationDate="2010-10-05T17:39:48.500" UserId="1259" Text="How can I make a foam without an immersion blender?" />
  <row Id="16163" PostHistoryTypeId="3" PostId="7859" RevisionGUID="198b359f-2b65-4be7-a322-9ada22eee8b7" CreationDate="2010-10-05T17:39:48.500" UserId="1259" Text="&lt;molecular-gastronomy&gt;&lt;blender&gt;&lt;foam&gt;" />
  <row Id="16164" PostHistoryTypeId="5" PostId="7857" RevisionGUID="ff02bbcf-4dcc-4fc6-b16f-c5344bbb977f" CreationDate="2010-10-05T17:42:50.640" UserId="1259" Comment="added speed tip" Text="Cover with saran wrap and then put a kitchen towel on top of it. The kitchen towel may not be necessary. &#xD;&#xA;&#xD;&#xA;Start your blender on the slowest setting, and then increase to desired speed. This will help minimize the splash that you get and decrease the need for a strong tight lid. " />
  <row Id="16165" PostHistoryTypeId="2" PostId="7860" RevisionGUID="439adee9-54fd-4686-a060-72215cac16de" CreationDate="2010-10-05T18:12:10.460" UserId="2721" Text="I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only butterscotch sauce recipes or recipes that **use** butterscotch chips.  Does anybody have a recipe for homemade chips or a reason not to try?" />
  <row Id="16166" PostHistoryTypeId="1" PostId="7860" RevisionGUID="439adee9-54fd-4686-a060-72215cac16de" CreationDate="2010-10-05T18:12:10.460" UserId="2721" Text="Homemade Butterscotch Chips" />
  <row Id="16167" PostHistoryTypeId="3" PostId="7860" RevisionGUID="439adee9-54fd-4686-a060-72215cac16de" CreationDate="2010-10-05T18:12:10.460" UserId="2721" Text="&lt;baking&gt;" />
  <row Id="16168" PostHistoryTypeId="10" PostId="7860" RevisionGUID="d2ca635c-9b75-43b2-aa0e-7342f2d229ff" CreationDate="2010-10-05T18:13:04.317" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16169" PostHistoryTypeId="2" PostId="7861" RevisionGUID="fa3b0fff-d414-412f-9db9-45021eb65d2c" CreationDate="2010-10-05T18:16:13.343" UserId="8" Text="Any round piece of *something* that's reasonably solid will provide a start for a lid (think, arts and crafts store). Then trace around the top of the blender to see where the top of the container meets the lid. Then glue a foam-rubber gasket (DIY home store... windows) just inside the line and it should create a tight seal between the blender and the lid.&#xD;&#xA;&#xD;&#xA;This will provide a makeshift but usable *hold-while-in-use* lid." />
  <row Id="16170" PostHistoryTypeId="5" PostId="7860" RevisionGUID="797d1830-8c84-4af7-aef0-8148e6b29978" CreationDate="2010-10-05T18:18:11.477" UserId="2721" Comment="Changed scope of questions to fit within FAQ rules" Text="I've been considering making butterscotch chip cookies with homemade butterscotch chips for a while now, but every time I look for recipes I find only butterscotch sauce recipes or recipes that **use** butterscotch chips.  &#xD;&#xA;&#xD;&#xA;So, assuming I've made butterscotch sauce, how would I go about properly hardening it to make chips or chunks out of it?" />
  <row Id="16171" PostHistoryTypeId="4" PostId="7860" RevisionGUID="3b186792-5ba9-461f-acce-602fed4eb6b6" CreationDate="2010-10-05T18:35:16.927" UserId="1816" Comment="Matching title to edit" Text="Hardening Homemade Butterscotch into the Consistency of Butterscotch Chips" />
  <row Id="16172" PostHistoryTypeId="2" PostId="7862" RevisionGUID="18557f81-fadb-4070-a9d3-2451d2aba0bf" CreationDate="2010-10-05T18:36:18.893" UserId="1769" Text="As sweet potatoes can be used in gnocchi, perhaps that would also apply here. It  sounds delicious (though similar to pumpkin or butternut squash, I suppose). &#xD;&#xA;&#xD;&#xA;What about greens other than spinach, such as carrot greens, celery leaves, parsley, and other herbs? Or if you are brave, try beet greens or kale. " />
  <row Id="16173" PostHistoryTypeId="16" PostId="7862" RevisionGUID="18557f81-fadb-4070-a9d3-2451d2aba0bf" CreationDate="2010-10-05T18:36:18.893" UserId="-1" />
  <row Id="16174" PostHistoryTypeId="11" PostId="7860" RevisionGUID="50edfbeb-fff6-4e6a-8e24-6a793bc6fc07" CreationDate="2010-10-05T18:38:07.380" UserId="-1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16175" PostHistoryTypeId="2" PostId="7863" RevisionGUID="67cab832-fe6f-4291-af97-b34261ae9f66" CreationDate="2010-10-05T18:51:27.583" UserId="1393" Text="A vita mix should work pretty well; maybe you could carefully drag a spatula in the top of the vortex (nowhere near the blade!) to introduce more air. A whisk will be pretty slow going. And then there is a whole other category of foams made in a whipped cream canister. Here is a link to get you started: http://www.youtube.com/watch?v=c9lJMGImGKE" />
  <row Id="16176" PostHistoryTypeId="2" PostId="7864" RevisionGUID="873f65d0-f9e7-4b4f-b81b-23d8a9c6a09f" CreationDate="2010-10-05T18:55:29.930" UserId="1393" Text="This page (http://www.yelp.com/topic/san-francisco-hot-dessert-talk-2-homemade-butterscotch-chips--how) suggests mixing the butterscotch sauce in to white chocolate, which makes sense to me. You need something that will be solid at room temperature." />
  <row Id="16177" PostHistoryTypeId="5" PostId="7637" RevisionGUID="0f8e350e-99b7-4adb-9458-6ed30fd598fb" CreationDate="2010-10-05T18:57:28.603" UserId="2001" Comment="Add additional information." Text="The slime is called mucilage. It is around the seeds on the inside of the pod. It is made of protein and carbohydrates including fiber.&#xD;&#xA;&#xD;&#xA;The mucilage is (as you alluded in your question) used for thickening gumbos and similar stews. Besides this, I've only ever seen it referred to as an annoyance and avoided by leaving the pod whole or dry cooking like frying.&#xD;&#xA;&#xD;&#xA;I imagine there could be some creative halloween uses of mucilage but those would be off topic for this site. :)&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;I was embarrassed that this answer was the accepted answer. I don't like answers that are (as mine was) &quot;no that isn't possible because I've never heard of it.&quot; I was hoping someone else would shatter my world with some amazing new use of okra slime.&#xD;&#xA;&#xD;&#xA;My curiosity piqued I used some of my copious free time while code compiled to do some more research.&#xD;&#xA;&#xD;&#xA;I was able to find a couple of non traditional okra recipes that seemed interesting- such as candied okra slices or using the seeds from pickled okra as a caviar-like dish. But none of them took advantage of the mucilage- they all avoided it.&#xD;&#xA;&#xD;&#xA;Carbohydrate based mucilage is used in ice cream and for other reasons. I found the following study about food health that did experiments with replacing milk fat with specifically okra mucilage (they refer to it as &quot;okra gum&quot;)&#xD;&#xA;&#xD;&#xA;[Okra gum is acceptable milk-fat ingredient substitute in dessert](http://findarticles.com/p/articles/mi_m0887/is_5_25/ai_n26878168/?tag=content;col1)&#xD;&#xA;&#xD;&#xA;Two pertinent quotes:&#xD;&#xA;&#xD;&#xA;&quot;Although not currently produced by food manufacturers, previous studies produced fat-free chocolate bar cookies with acceptable sensory characteristics using okra gum as a fat ingredient substitute.&quot;&#xD;&#xA;&#xD;&#xA;&quot;Specifically, color and smell of frozen dairy desserts containing okra gum replacement for milk fat did not significantly differ from the control product. Texture, flavor, aftertaste, and overall acceptability ratings also averaged five or higher (neutral to like) for all products.&quot;&#xD;&#xA;&#xD;&#xA;The study was about replacing milk fat where I think it would be more interesting as an enhancer as you asked in your question. &#xD;&#xA;&#xD;&#xA;It seems perfectly reasonable that okra mucilage could find a place in more modern recipes. &#xD;&#xA;&#xD;&#xA;But I couldn't find anyone doing it.&#xD;&#xA;" />
  <row Id="16178" PostHistoryTypeId="2" PostId="7865" RevisionGUID="b72bac41-f04f-4475-925b-85446d52d153" CreationDate="2010-10-05T19:23:31.613" UserDisplayName="daniel" Text="A hand beater would work, or a stand mixer, using whisk attachments." />
  <row Id="16179" PostHistoryTypeId="2" PostId="7866" RevisionGUID="ece7a315-14b1-43a7-9717-00ad6e83fd87" CreationDate="2010-10-05T20:46:31.357" UserId="2569" Text="In Hungary, they sell &quot;rétesliszt&quot;, strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt?&#xD;&#xA;&#xD;&#xA;I know from experience that all-purpose flour sucks for making strudel dough, and for that reason I usually just buy the frozen fillo (phyllo) stuff, but it's really not the same thing at all - it's _too_ paper-thin and and the sheets are too small. In a pinch, puff pastry rolled out real thin can also work, but the result will be a very German-style strudel. " />
  <row Id="16180" PostHistoryTypeId="1" PostId="7866" RevisionGUID="ece7a315-14b1-43a7-9717-00ad6e83fd87" CreationDate="2010-10-05T20:46:31.357" UserId="2569" Text="What kind of flour is needed for strudel/fillo dough?" />
  <row Id="16181" PostHistoryTypeId="3" PostId="7866" RevisionGUID="ece7a315-14b1-43a7-9717-00ad6e83fd87" CreationDate="2010-10-05T20:46:31.357" UserId="2569" Text="&lt;baking&gt;&lt;flour&gt;&lt;hungarian-cuisine&gt;" />
  <row Id="16182" PostHistoryTypeId="2" PostId="7867" RevisionGUID="31dcc580-fe82-4257-8432-eab4f4c8eaa1" CreationDate="2010-10-05T21:01:17.710" UserId="2428" Text="I generally just lower the temp 25 degrees when going from oven to the little convec toaster oven and it works out well.  This may be a silly question, but I thought I'd give it a shot.&#xD;&#xA;" />
  <row Id="16183" PostHistoryTypeId="1" PostId="7867" RevisionGUID="31dcc580-fe82-4257-8432-eab4f4c8eaa1" CreationDate="2010-10-05T21:01:17.710" UserId="2428" Text="Convert grill recipe to convection toaster oven?" />
  <row Id="16184" PostHistoryTypeId="3" PostId="7867" RevisionGUID="31dcc580-fe82-4257-8432-eab4f4c8eaa1" CreationDate="2010-10-05T21:01:17.710" UserId="2428" Text="&lt;conversion&gt;" />
  <row Id="16185" PostHistoryTypeId="2" PostId="7868" RevisionGUID="00c4894f-db9b-479e-8fe5-d532484b118c" CreationDate="2010-10-05T21:27:22.360" UserDisplayName="nyxpooka" Text="I know not to eat a green potato, but sprouted ones are no big deal.  Just trim off the sprouts.  Knives comment was really funny...lol!" />
  <row Id="16186" PostHistoryTypeId="2" PostId="7869" RevisionGUID="0e9b8750-15d4-433f-b03e-6de2bd96ce21" CreationDate="2010-10-05T21:32:47.173" UserId="1816" Text="The conversion depends on what the recipe says to do for a grill.&#xD;&#xA;&#xD;&#xA;If the recipe says to preheat the grill to high (for gas) or create two beds of charcoal under both halves (for charcoal), then preheat the broiler on your convection toaster oven and broil the food items on a rack set in a pan or on a grill insert.&#xD;&#xA;&#xD;&#xA;If the recipe has a specific temperature, lower that by 25 degrees and use the convection cycle.&#xD;&#xA;&#xD;&#xA;If the recipes doesn't give a specific temperature but instead suggests indirect grilling (where one side is higher and the food is on the low side or using a higher rack), use a lower temperature in your oven, perhaps 325, and cook as suggested.  That kind of recipe will probably take the most trial and error.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16187" PostHistoryTypeId="5" PostId="7864" RevisionGUID="9a0040fe-5efc-48b1-bdd3-829b62deb60a" CreationDate="2010-10-05T22:03:02.837" UserId="210" Comment="made the link part of the text" Text="[This page](http://www.yelp.com/topic/san-francisco-hot-dessert-talk-2-homemade-butterscotch-chips--how) suggests mixing the butterscotch sauce in to white chocolate, which makes sense to me. You need something that will be solid at room temperature." />
  <row Id="16188" PostHistoryTypeId="5" PostId="7845" RevisionGUID="2c5fa87f-7f06-47ba-adae-a272a56bd069" CreationDate="2010-10-05T22:15:21.667" UserId="210" Comment="deleted 1 characters in body" Text="The basic principle relies on the acid (lime) and alcohol curdling the cream in the shot. You could do something similar using cream and any acid. I'm assuming you're making this for kids (I cannot imagine any adult drinking something this gross without the benefit of an alcoholic buzz)? You could try cream and apple juice, might be acidic enough.&#xD;&#xA;&#xD;&#xA;Or you could go full on crazy with it. At a _wild_ guess, you could make cream 'noodles' using liquid nitrogen, then drop the noodles into a warm alginate bath. The alginate should react with the calcium in the cream to encapsulate the noodles, and the freezing should allow them to maintain their shape while the chemical reaction takes place. Then add to whatever liquid you desire. Alternate options would include setting noodles with agar or gelatine mixed with cream, then placing into liquid that has had xanthan gum added to suspend the noodles." />
  <row Id="16189" PostHistoryTypeId="5" PostId="7850" RevisionGUID="f33739ca-8066-4600-8e61-c16c98e9cc92" CreationDate="2010-10-05T22:25:35.090" UserId="1045" Comment="added 359 characters in body" Text="I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes.&#xD;&#xA;&#xD;&#xA;There is a Thai place near where I live that makes this amazing dish entitled &quot;lava chili&quot;. It's spicy, filled with garlic, and absolutely delicious. I have absolutely no idea how I would even begin to try to cook something like it. Here are some properties of this dish:&#xD;&#xA;&#xD;&#xA; - In some sense of the word, it's like an American chili. It's not runny like a curry, it's more viscous.&#xD;&#xA; - It has a lot of garlic and a bit of ginger, I suspect.&#xD;&#xA; - Definitely some red pepper flakes and a couple other types of spicy, well, spices.&#xD;&#xA; - It has some type of oil in it, I can see it.&#xD;&#xA; - It's a bit tangy, too, and a little sweet.&#xD;&#xA;&#xD;&#xA;I'm looking for some help recreating or approximating this dish. I love Thai food and I love Thai cooking, but I only do it for fun and really am not sure where to start on this.&#xD;&#xA;&#xD;&#xA;**Edit:**  &#xD;&#xA;It looks similar to this image.&#xD;&#xA;![thai dish][1]&#xD;&#xA;&#xD;&#xA;The website I found that image from describes it as:&#xD;&#xA;&#xD;&#xA;&gt; This historically highly rustic Thai dish is a very quick stir-fry with Thai chilli jam, normally accompanied with Thai vegetables and rice.&#xD;&#xA;&#xD;&#xA;How would I go about trying to recreate that?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/4tzlv.jpg" />
  <row Id="16190" PostHistoryTypeId="5" PostId="7867" RevisionGUID="2e8c97cc-f362-4d95-94ed-a8bd54c6913b" CreationDate="2010-10-05T23:29:50.980" UserId="2428" Comment="added 101 characters in body" Text="I generally just lower the temp 25 degrees when going from oven to the little convec toaster oven and it works out well.  This may be a silly question, but I thought I'd give it a shot.&#xD;&#xA;&#xD;&#xA;I cook just about everything in there, since the oven seems like overkill when I'm cooking for two." />
  <row Id="16191" PostHistoryTypeId="2" PostId="7870" RevisionGUID="0608a586-308b-48ad-9f68-5189eb18ca51" CreationDate="2010-10-05T23:51:52.713" UserId="2283" Text="Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my &quot;local&quot; grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16192" PostHistoryTypeId="2" PostId="7871" RevisionGUID="1d497772-4766-4eb2-bd2f-2bdace8a66b0" CreationDate="2010-10-06T00:01:28.757" UserId="218" Text="Most of the things in this are very easy to substitute.&#xD;&#xA;&#xD;&#xA;Roses lime juice is sweet and non-alcoholic (and can be found in most supermarkets). &#xD;&#xA;&#xD;&#xA;You can easily sub in heavy cream for Baileys: they don't taste the same, but chemically they react about the same. &#xD;&#xA;&#xD;&#xA;Grenadine is just a pomegranate juice simple syrup. No alcohol there at all.&#xD;&#xA;&#xD;&#xA;The only question is what you want to sub for the strawberry vodka. Some kind of soda, most likely. It's a question of taste. It won't be easy to get something that is both fruity and clear, but you might try white cranberry juice, or white grape juice." />
  <row Id="16193" PostHistoryTypeId="2" PostId="7872" RevisionGUID="958a9acb-f8d4-4ffd-b306-42812b7a4f98" CreationDate="2010-10-06T01:25:06.227" UserId="2125" Text="My mom uses this technique with cucumbers and bitter melon.  Slice of the tip of the water melon. Then put the tip back on. Now rub the cut surfaces together in a circular motion. This draws out the moisture and bitterness from the cucumber and bitter melon.&#xD;&#xA;&#xD;&#xA;I also heard that the longer you cook the bitter melon, the more bitter it will taste. So boiling it many times may actually make it taste more bitter." />
  <row Id="16194" PostHistoryTypeId="5" PostId="7845" RevisionGUID="0861316c-5f4c-4327-b8b4-fd4516197ff5" CreationDate="2010-10-06T01:55:20.243" UserDisplayName="daniel" Comment="that was there on purpose, sam. denotes a wildcard." Text="The basic principle relies on the acid (lime) and alcohol curdling the cream in the shot. You could do something similar using cream and any acid. I'm assuming you're making this for kids (I cannot imagine any adult drinking something this gross without the benefit of an alcoholic buzz)? You could try cream and apple juice, might be acidic enough.&#xD;&#xA;&#xD;&#xA;Or you could go full on crazy with it. At a _wild_ guess, you could make cream 'noodles' using liquid nitrogen, then drop the noodles into a warm alginate bath. The alginate should react with the calcium in the cream to encapsulate the noodles, and the freezing should allow them to maintain their shape while the chemical reaction takes place. Then add to whatever liquid you desire. Alternate options would include setting noodles with agar or gelatine mixed with cream, then placing into $liquid that has had xanthan gum added to suspend the noodles." />
  <row Id="16195" PostHistoryTypeId="5" PostId="7872" RevisionGUID="129e4f70-7b65-404d-b50c-7b97f84ef3f9" CreationDate="2010-10-06T02:15:45.410" UserId="2125" Comment="added 1 characters in body; added 1 characters in body" Text="My mom uses this technique with cucumbers and bitter melon.  Slice off the tip of the bitter melon. Then put the tip back on. Now rub the cut surfaces together in a circular motion. This draws out the moisture and bitterness from the cucumber and bitter melon.&#xD;&#xA;&#xD;&#xA;I also heard that the longer you cook the bitter melon, the more bitter it will taste. So boiling it many times may actually make it taste more bitter." />
  <row Id="16196" PostHistoryTypeId="2" PostId="7873" RevisionGUID="94c326dd-2986-46e0-a682-8bd91f950b98" CreationDate="2010-10-06T04:35:44.527" UserId="41" Text="I generally associate the phrase &quot;chili jam&quot; (also known as chili paste) with store-bought sauces, [like this one][1].&#xD;&#xA;&#xD;&#xA;It wouldn't surprise me if they were using a very similar ready-made sauce - perhaps they get it from a distributor or perhaps they even make it themselves in large quantities and store it, but I doubt that they make it from scratch for every meal - few Asian restaurants do.&#xD;&#xA;&#xD;&#xA;If the dish you were served doesn't contain ground beef or any of the things you'd traditionally associate with American chili (other than the thick consistency) then this might be as simple as whipping up a stir-fry using a store-bought chili paste.  If it's too thick, add a little soy sauce.  If you want more tanginess, add some lime juice.  If you want more sweetness, add brown sugar.  And if it still seems to be missing that certain *je ne sais quoi*, you might need Thai fish sauce, which you find in almost every Thai dish.&#xD;&#xA;&#xD;&#xA;I hope that helps.  If it doesn't get you where you want then feel free to report back and explain how it turned out differently from what you expected - one of us can surely take it from there.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.templeofthai.com/food/chili_pastes/namprikpao-5520381080.php" />
  <row Id="16197" PostHistoryTypeId="2" PostId="7874" RevisionGUID="0c0fb9a1-531b-46fa-a341-c60f98fe73c9" CreationDate="2010-10-06T07:28:16.650" UserId="2239" Text="I like nuts that are finely chopped, kinda like bread crumbs. Almond flour will perhaps work as well." />
  <row Id="16198" PostHistoryTypeId="2" PostId="7875" RevisionGUID="cb98cd63-d01a-42a3-be5f-58404b48b8c9" CreationDate="2010-10-06T07:56:12.197" UserId="2727" Text="Maybe my parents are just unhygienic but all my life, when we have left over food, be it chicken or whatever, unless its the middle of summer, we typically just leave it on the kitchen table and then just microwave it when we want to eat it.&#xD;&#xA;&#xD;&#xA;I have never gotten food poisoning, neither has anyone in my family. And what's more - this is a very &quot;asian&quot; thing to do. Every asian family I know does it. When you go to Asia, you realize that its not normal practice to put everything in the fridge.&#xD;&#xA;&#xD;&#xA;How easy is it to actually get sick from eating some bad chicken? Growing up, I've eaten plenty of leftover chicken, and I'm sure that its not always been the highest quality. Am I just lucky?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16199" PostHistoryTypeId="1" PostId="7875" RevisionGUID="cb98cd63-d01a-42a3-be5f-58404b48b8c9" CreationDate="2010-10-06T07:56:12.197" UserId="2727" Text="Is it largely exaggerated how you can easily get sick from eating bad chicken?" />
  <row Id="16200" PostHistoryTypeId="3" PostId="7875" RevisionGUID="cb98cd63-d01a-42a3-be5f-58404b48b8c9" CreationDate="2010-10-06T07:56:12.197" UserId="2727" Text="&lt;chicken&gt;" />
  <row Id="16201" PostHistoryTypeId="10" PostId="7875" RevisionGUID="9c5782ca-b308-4124-b4d3-2a9633ba29e5" CreationDate="2010-10-06T08:19:13.183" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16202" PostHistoryTypeId="5" PostId="7875" RevisionGUID="fd31e17c-98be-48e7-9074-05efc561d6bf" CreationDate="2010-10-06T08:19:15.227" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Why isn&amp;#39;t it safe to eat raw chicken?](http://cooking.stackexchange.com/questions/1351/why-isnt-it-safe-to-eat-raw-chicken)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Maybe my parents are just unhygienic but all my life, when we have left over food, be it chicken or whatever, unless its the middle of summer, we typically just leave it on the kitchen table and then just microwave it when we want to eat it.&#xD;&#xA;&#xD;&#xA;I have never gotten food poisoning, neither has anyone in my family. And what's more - this is a very &quot;asian&quot; thing to do. Every asian family I know does it. When you go to Asia, you realize that its not normal practice to put everything in the fridge.&#xD;&#xA;&#xD;&#xA;How easy is it to actually get sick from eating some bad chicken? Growing up, I've eaten plenty of leftover chicken, and I'm sure that its not always been the highest quality. Am I just lucky?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16203" PostHistoryTypeId="2" PostId="7876" RevisionGUID="074c6369-dc27-4d93-819f-c69959fc1bcb" CreationDate="2010-10-06T10:07:11.077" UserId="2699" Text="That looks like a &quot;fusion&quot; dish - ie, isn't clearly thai or clearly chinese or clearly (you get it).&#xD;&#xA;&#xD;&#xA;It looks and sounds like it's actually a thai inspired prawn curry, but perhaps with tamarind, some kind of thickener (ground rice? Wheat flour?), heaps of fat or oil of some description, and probably contains considerable fish sauce and palm sugar, but other than that, there really isn't anything that lets us say what's in it unless we were to actually taste it!" />
  <row Id="16204" PostHistoryTypeId="2" PostId="7877" RevisionGUID="78ff213f-f550-45bf-b396-d71c39c1d060" CreationDate="2010-10-06T10:30:33.367" UserId="2699" Text="Basically, I have some shrimp paste, it's a nice, very dark purple colour, and I keep it in the fridge.  It's not &quot;dry&quot;, but it's dry enough to be extremely firm when I take some out of the jar with a teaspoon.&#xD;&#xA;&#xD;&#xA;I'm wondering how long it will last - since it's mostly salt and is very, very thoroughly cooked when used, I'm thinking it will last quite a few months, but would it last a year?" />
  <row Id="16205" PostHistoryTypeId="1" PostId="7877" RevisionGUID="78ff213f-f550-45bf-b396-d71c39c1d060" CreationDate="2010-10-06T10:30:33.367" UserId="2699" Text="How long does shrimp paste last in the fridge?" />
  <row Id="16206" PostHistoryTypeId="3" PostId="7877" RevisionGUID="78ff213f-f550-45bf-b396-d71c39c1d060" CreationDate="2010-10-06T10:30:33.367" UserId="2699" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;asian-cuisine&gt;" />
  <row Id="16207" PostHistoryTypeId="2" PostId="7878" RevisionGUID="a65c26bd-1798-464b-b8b8-fc75c8dce595" CreationDate="2010-10-06T11:35:18.320" UserId="1799" Text="As your shrimp paste is mostly salty, it will last quite a while even without refrigeration. IMHO, it is better to keep it in the fridge as you do. The important thing to remember is to seal it well to cut down on odor leakage. In this way it can sit finely in the fridge over a year." />
  <row Id="16208" PostHistoryTypeId="2" PostId="7879" RevisionGUID="b418be9b-d80d-4ba7-88d2-9834058b6d9f" CreationDate="2010-10-06T11:39:04.020" UserId="2729" Text="For the best crackling, score the top before you cook it and pour boiling water over the top. Sprinkle it with salt, then cover it with tin foil to cook it, removing the tin foil for ten minutes at the end. Makes fantastic crackling every time!" />
  <row Id="16209" PostHistoryTypeId="2" PostId="7880" RevisionGUID="8655b767-dd17-4e24-856d-5ead6efe92e8" CreationDate="2010-10-06T13:25:34.050" UserId="2264" Text="Last night I made a butternut squash soup. The recipe said to roast some squash and onion for 45 mins before boiling with stock for 15 and then pureeing. Is anyone able to explain (in moderate depth) what the roasting stage does? For example, how would it taste different if I were to merely boil for an hour then puree? Just curious...&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;Alex" />
  <row Id="16210" PostHistoryTypeId="1" PostId="7880" RevisionGUID="8655b767-dd17-4e24-856d-5ead6efe92e8" CreationDate="2010-10-06T13:25:34.050" UserId="2264" Text="Why does roasting vegetables before pureeing into soup affect the flavour?" />
  <row Id="16211" PostHistoryTypeId="3" PostId="7880" RevisionGUID="8655b767-dd17-4e24-856d-5ead6efe92e8" CreationDate="2010-10-06T13:25:34.050" UserId="2264" Text="&lt;vegetables&gt;&lt;food-science&gt;&lt;flavor&gt;&lt;soup&gt;&lt;roast&gt;" />
  <row Id="16212" PostHistoryTypeId="2" PostId="7881" RevisionGUID="aaf86f38-27da-43d3-92ee-c7c623a5fbde" CreationDate="2010-10-06T13:30:52.570" UserId="611" Text="I would consider using potato flour. It gives a coating sort of like the outside of a chip (french fry).&#xD;&#xA;" />
  <row Id="16213" PostHistoryTypeId="2" PostId="7882" RevisionGUID="0dcaeaa2-7d94-4eaf-90cf-e012f09dcac4" CreationDate="2010-10-06T13:32:22.847" UserId="2730" Text="I use the popcorn popper as noted by other answers and get good and consistent results.  However, I've always wanted to try the Corretto method (search for posts on [Coffee Snobs][1]) which involves a bread maker, heat gun, a fan and maybe a fire extinguisher...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://coffeesnobs.com.au/YaBB.pl?board=roasting" />
  <row Id="16214" PostHistoryTypeId="2" PostId="7883" RevisionGUID="9dba8029-b5fa-4808-b4d5-10a20ec8ea20" CreationDate="2010-10-06T13:32:25.663" UserId="611" Text="Actually, what I usually use at home is chickpea flour.&#xD;&#xA;It has a neutral flavour, generally, and gives a nice brown coat to my pakoras.&#xD;&#xA;" />
  <row Id="16215" PostHistoryTypeId="2" PostId="7884" RevisionGUID="58724555-0dc0-491b-b014-d12e61d42f4d" CreationDate="2010-10-06T13:38:30.010" UserId="539" Text="Cooking causes certain chemical reactions within the food being cooked, many of which produce (and consume) compounds which have various flavours.&#xD;&#xA;&#xD;&#xA;I don't know the real specifics, but I can outline why your two cases are different, and you can verify it visually. If you take a potato, cut it up and boil it, it stays pale. The texture changes to become much nicer to eat, and the flavour loses that raw starchiness that raw potato has (ever eaten raw potato? I don't recommend it...)&#xD;&#xA;&#xD;&#xA;If you take that same potato (or, for realism's sake, a very similar potato) and cut it up and put it on a baking tray and put it in the oven to roast, what you get out has golden brown edges and a different texture, and a bit of a skin over the surface. Why? Ovens apply heat differently. Inside your oven is air at 200 degrees C or so. This is much hotter than the water in a saucepan (which caps out at 100C at sea level unless it's a pressure cooker). So the first potential difference is temperature - some reactions simply do not happen at the temperature you can achieve while boiling.&#xD;&#xA;&#xD;&#xA;The second difference is the environment. If a reaction relies on one of the gases in the atmosphere to happen (chances are it's oxygen), this is not going to be the same when the food's submerged in water containing far less oxygen than the air does.&#xD;&#xA;&#xD;&#xA;So when you roast your squash in the oven, you're allowing reactions to happen which cannot happen if you boil it, thus leading to different flavours. Particularly relevant is the Maillard reaction, which requires a kind of fat and sugar and lots and lots of heat, and happens when you brown meat in the frying pan, or in onions being roasted in a hot oven. It's a complicated business that has many different possible end products, some of which can then react further to make different ones again... read about it on Wikipedia if you're interested in the details. The point is that there is no way to get those flavour compounds at temperatures too low for the reaction to happen - Maillard requires about 155C, well over the boiling point of water at sea level. There's also caramelisation, which is a different flavour-producing reaction.&#xD;&#xA;&#xD;&#xA;I guarantee that if you make two batches of soup, boiling one and roasting the other, you'll find that the roasted one tastes quite different. That doesn't mean you can't make nice soup by boiling raw vegetables (I've done it), but you can't make the *same* soup." />
  <row Id="16216" PostHistoryTypeId="2" PostId="7885" RevisionGUID="251cf38f-0262-4b7b-bdc9-8a0f5f14b716" CreationDate="2010-10-06T13:40:29.177" UserId="719" Text="This is the way I've always done it...&#xD;&#xA;&#xD;&#xA;I like to give the shoulder a good blast at a high temperature at the beginining to get some good colour and add flavour. Score the skin, season with salt and give it about half an hour at 220 degrees C or higher, uncovered, with some stock veg in the tray. Take it out, add some herbs or flavourings if you like (bay leaves, lemon, thyme, spices etc) pour in half a bottle of wine and about the same in water. Cover the shoulder in a sheet of baking paper, then cover tightly with foil (occasionally foil will stick to the fat on the pork, so it's best to have a layer of parchment between).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;After it's slow cooked at the low temp and is falling apart tender, take it out and turn up the oven again. Strain off all the juices for making your sauce, then carefully remove the skin and lay it on a seperate, dry, tray and give it a blast in the hot oven . &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;This has always worked for me as you're getting perfect meat and perfect crackling. Slow cooking meat always makes the skin flabby and if it's a joint as large as a shoulder I'd prefer to remove the skin and blast it at the end on it's own rather than still on the joint as you run the risk of drying some of the meat in the process of drying the skin enough for it to crackle.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Hmm... crackling...." />
  <row Id="16217" PostHistoryTypeId="2" PostId="7886" RevisionGUID="5315ed5e-8a73-491f-b5b4-66d4332fa1d2" CreationDate="2010-10-06T13:54:41.600" UserId="719" Text="Agree on the corn starch, and some gluten free people have problems with corn anyway. Arrowroot flour would work, otherwise use tapioca. Rice flour can work, but the type is very important, and sometimes you need too much for it to be worth it.&#xD;&#xA;" />
  <row Id="16218" PostHistoryTypeId="5" PostId="363" RevisionGUID="98349386-628a-408e-82da-d284a2519801" CreationDate="2010-10-06T14:48:46.090" UserId="62" Comment="deleted 2 characters in body" Text="The difference is the amount of protein contained in the flower which can range from 5% to 15%. Bread flour usually has min. 12% because bread needs it to raise properly. Cake flour has lower amount of protein, and all-purpose is in the middle.&#xD;&#xA;&#xD;&#xA;See also [here][1]. The link at the bottom opens a table of the different protein ratios for the different products it is used for.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/articles/choosing-flour-for-baking.aspx" />
  <row Id="16219" PostHistoryTypeId="2" PostId="7887" RevisionGUID="161d832d-5ca5-4640-944c-b9cc11ef6f74" CreationDate="2010-10-06T15:21:56.097" UserId="15" Text="I am hoping to try out cooking with pumpkin this year and only know a) not to buy jack-o-lantern varieties for cooking,  and b) about making it into sweeter things like pies, cakes, cookies et cetera. I have seen recipes for roasting seeds and flavoring them to make them spicy (add red pepper, who'd have thought?), but I don't know what options I have as far as using the flesh/ground pumpkin to head more toward a savory dish. [Please note, I am particularly interested in vegan approaches, though all methods are welcome.]&#xD;&#xA;&#xD;&#xA; - Are there particular varieties better&#xD;&#xA;   for making savory dishes?&#xD;&#xA; - What flavor spectrum does the pumpkin&#xD;&#xA;   (raw, roasted...) lend itself toward&#xD;&#xA;   naturally or without much force? How do you coax those out?" />
  <row Id="16220" PostHistoryTypeId="1" PostId="7887" RevisionGUID="161d832d-5ca5-4640-944c-b9cc11ef6f74" CreationDate="2010-10-06T15:21:56.097" UserId="15" Text="Possible Pumpkin Flavors" />
  <row Id="16221" PostHistoryTypeId="3" PostId="7887" RevisionGUID="161d832d-5ca5-4640-944c-b9cc11ef6f74" CreationDate="2010-10-06T15:21:56.097" UserId="15" Text="&lt;flavor&gt;&lt;vegetarian&gt;&lt;roasting&gt;&lt;vegan&gt;&lt;pumpkin&gt;" />
  <row Id="16222" PostHistoryTypeId="2" PostId="7888" RevisionGUID="46233f74-e2ba-47cf-a53f-173fb8c60527" CreationDate="2010-10-06T15:34:09.417" UserId="1393" Text="There are terrific Thai pumpkin curries; the flavor profile would be garlic, ginger, lemongrass, coriander seed, cilantro, chiles, Thai basil. Here is one I did with Delicata squash that would work equally well with pumpkin: http://www.herbivoracious.com/2009/10/red-curry-delicata-squash-and-tofu-recipe.html ." />
  <row Id="16223" PostHistoryTypeId="16" PostId="7888" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-06T16:31:03.450" UserId="60" />
  <row Id="16224" PostHistoryTypeId="16" PostId="7887" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-06T16:31:03.450" UserId="60" />
  <row Id="16225" PostHistoryTypeId="2" PostId="7889" RevisionGUID="2f27fc85-3849-4d79-81a8-0b157a36e7da" CreationDate="2010-10-06T16:31:04.610" UserId="1163" Text="A different option is nuts. Pumpkin works great with walnuts, pecans, hazelnuts, ... There are nice tie-ins with e.g. mushrooms and goat cheese (not vegan, OK)." />
  <row Id="16226" PostHistoryTypeId="16" PostId="7889" RevisionGUID="2f27fc85-3849-4d79-81a8-0b157a36e7da" CreationDate="2010-10-06T16:31:04.610" UserId="-1" />
  <row Id="16227" PostHistoryTypeId="2" PostId="7890" RevisionGUID="8ecec016-52dd-4206-a319-59517756b660" CreationDate="2010-10-06T16:34:30.937" UserId="2283" Text="I like a spiced pumpkin risotto. I take a basic butternut squash risotto recipe substitute pumpkin and add ginger. I bake my pumpkin in 1 inch cubes with rosemary, cardamom, salt and pepper. If I am just cooking for my wife and I as opposed to cooking with my kids in mind, I add chiles to the risotto, it cuts some of the sweet out of the pumpkin. &#xD;&#xA;&#xD;&#xA;edit: You could leave the cardamom out, I just really like the flavor so it is more of a personal choice. " />
  <row Id="16228" PostHistoryTypeId="16" PostId="7890" RevisionGUID="8ecec016-52dd-4206-a319-59517756b660" CreationDate="2010-10-06T16:34:30.937" UserId="-1" />
  <row Id="16229" PostHistoryTypeId="2" PostId="7891" RevisionGUID="5948c2e6-c5ce-4938-853f-45a1f8370252" CreationDate="2010-10-06T16:47:50.893" UserId="2328" Text="If you were making Sushi for someone with mold allergies, what would you use instead of vinegar? What would you dip it in instead of soy sauce?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's some info I found on mold-free diets:&#xD;&#xA;http://www.mold-survivor.com/dietcopyright.html" />
  <row Id="16230" PostHistoryTypeId="1" PostId="7891" RevisionGUID="5948c2e6-c5ce-4938-853f-45a1f8370252" CreationDate="2010-10-06T16:47:50.893" UserId="2328" Text="Sushi and mold allergies?" />
  <row Id="16231" PostHistoryTypeId="3" PostId="7891" RevisionGUID="5948c2e6-c5ce-4938-853f-45a1f8370252" CreationDate="2010-10-06T16:47:50.893" UserId="2328" Text="&lt;sushi&gt;&lt;allergy&gt;" />
  <row Id="16232" PostHistoryTypeId="2" PostId="7892" RevisionGUID="8e0d45e6-ed10-4283-afcb-a82df5024086" CreationDate="2010-10-06T16:52:41.007" UserId="2350" Text="When making cream of mushroom, I sautee the chopped up wild mushrooms with unsalted butter until tender and add little olive oil. After a while I add milk, cream, bay leaves and season it to taste. And it tastes great. ;-)&#xD;&#xA;&#xD;&#xA;However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well. &#xD;&#xA;&#xD;&#xA;Is there a way of preventing it from forming in the first place? I'm I doing something wrong?" />
  <row Id="16233" PostHistoryTypeId="1" PostId="7892" RevisionGUID="8e0d45e6-ed10-4283-afcb-a82df5024086" CreationDate="2010-10-06T16:52:41.007" UserId="2350" Text="How do I get rid the yellow layer of oil that forms in my cream of mushroom soup?" />
  <row Id="16234" PostHistoryTypeId="3" PostId="7892" RevisionGUID="8e0d45e6-ed10-4283-afcb-a82df5024086" CreationDate="2010-10-06T16:52:41.007" UserId="2350" Text="&lt;cooking-techniques&gt;&lt;soup&gt;&lt;mushrooms&gt;" />
  <row Id="16235" PostHistoryTypeId="5" PostId="7892" RevisionGUID="60e77ab8-e620-4295-9263-27586b7626fb" CreationDate="2010-10-06T16:58:43.697" UserId="60" Comment="deleted 2 characters in body; edited tags" Text="When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add little olive oil. After a while I add milk, cream, bay leaves and season it to taste. And it tastes great. ;-)&#xD;&#xA;&#xD;&#xA;However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well. &#xD;&#xA;&#xD;&#xA;Is there a way of preventing it from forming in the first place? Am I doing something wrong?" />
  <row Id="16236" PostHistoryTypeId="6" PostId="7892" RevisionGUID="60e77ab8-e620-4295-9263-27586b7626fb" CreationDate="2010-10-06T16:58:43.697" UserId="60" Comment="deleted 2 characters in body; edited tags" Text="&lt;soup&gt;&lt;mushrooms&gt;" />
  <row Id="16237" PostHistoryTypeId="5" PostId="7892" RevisionGUID="a4231348-283b-4aa7-b0f2-dc3bc3b1dd70" CreationDate="2010-10-06T17:00:01.337" UserId="2350" Comment="added 7 characters in body" Text="When making cream of mushroom, I sauté the chopped up wild mushrooms with unsalted butter until tender and add a little olive oil. After a while, I add the milk, cream, bay leaves and season it to taste. And it tastes great. ;-)&#xD;&#xA;&#xD;&#xA;However, there's always this layer of oil that forms which gives the soup a yellowish tinge. I usually skim off that layer of oil with a spoon and all is well. &#xD;&#xA;&#xD;&#xA;Is there a way of preventing it from forming in the first place? Am I doing something wrong?" />
  <row Id="16238" PostHistoryTypeId="2" PostId="7893" RevisionGUID="89f183c0-1b15-4b70-84e3-31e88fc9ebb7" CreationDate="2010-10-06T17:14:53.323" UserId="1393" Text="Yes, cream soups are typically roux-based. If you add some flour (roughly an equal amount to the butter) to the fats, whisk and cook the flour for a couple minutes and then slowly whisk in the milk, it will be much less likely to separate. The soup will also be thicker, which I would imagine is a good thing." />
  <row Id="16239" PostHistoryTypeId="5" PostId="7891" RevisionGUID="337973cf-a222-488a-a548-bf841109deaf" CreationDate="2010-10-06T17:17:18.620" UserId="60" Comment="edited body; edited tags; edited title" Text="If you were making sushi for someone with mold allergies, what would you use instead of vinegar? What would you dip it in instead of soy sauce?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here's some info I found on mold-free diets:&#xD;&#xA;http://www.mold-survivor.com/dietcopyright.html" />
  <row Id="16240" PostHistoryTypeId="4" PostId="7891" RevisionGUID="337973cf-a222-488a-a548-bf841109deaf" CreationDate="2010-10-06T17:17:18.620" UserId="60" Comment="edited body; edited tags; edited title" Text="What can be substituted for vinegar &amp; soy sauce in sushi for persons with mold allergies?" />
  <row Id="16241" PostHistoryTypeId="6" PostId="7891" RevisionGUID="337973cf-a222-488a-a548-bf841109deaf" CreationDate="2010-10-06T17:17:18.620" UserId="60" Comment="edited body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;sushi&gt;&lt;allergy&gt;&lt;vinegar&gt;&lt;soy&gt;" />
  <row Id="16242" PostHistoryTypeId="6" PostId="7818" RevisionGUID="d9e767db-4502-4706-9afd-46eafabf9377" CreationDate="2010-10-06T17:20:05.477" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;crust&gt;&lt;gluten-free&gt;" />
  <row Id="16243" PostHistoryTypeId="2" PostId="7894" RevisionGUID="3353b432-1f96-450c-aeee-7a259bc0ba3d" CreationDate="2010-10-06T17:42:11.983" UserId="15" Text="I am planning on cleaning out the lady at the farmer's market of her cranberry beans this Friday. I am hoping to use in three different recipes over the course of the next 6 weeks or so. They are sold fresh, in the pod. Obviously if they were dry or frozen I wouldn't be having this question, but since they are an heirloom I am wondering if they are temperamental, and what best practices are for preserving fresh beans medium-term.&#xD;&#xA;&#xD;&#xA;How should I preserve them for use 4-6 weeks from now?" />
  <row Id="16244" PostHistoryTypeId="1" PostId="7894" RevisionGUID="3353b432-1f96-450c-aeee-7a259bc0ba3d" CreationDate="2010-10-06T17:42:11.983" UserId="15" Text="Cranberry Beans, probably any beans; medium-term storage options?" />
  <row Id="16245" PostHistoryTypeId="3" PostId="7894" RevisionGUID="3353b432-1f96-450c-aeee-7a259bc0ba3d" CreationDate="2010-10-06T17:42:11.983" UserId="15" Text="&lt;freezing&gt;&lt;food-preservation&gt;&lt;beans&gt;" />
  <row Id="16246" PostHistoryTypeId="2" PostId="7895" RevisionGUID="ac1f9b40-9adf-4214-a822-c549918aeab0" CreationDate="2010-10-06T17:46:33.270" UserId="9" Text="What about lemon juice and wasabi?&#xD;&#xA;&#xD;&#xA;(I don't have any experience with the allergy to base this on.)" />
  <row Id="16247" PostHistoryTypeId="2" PostId="7896" RevisionGUID="abf32497-2f72-4ba2-ba81-40afee69d875" CreationDate="2010-10-06T18:23:45.177" UserId="203" Text="The original Iron Chef did a pumpkin battle, maybe there will be a replay on TV you could search for since we are in that time of year.&#xD;&#xA;&#xD;&#xA;Should be some interesting ideas in there, been a long time since I saw that one.&#xD;&#xA;&#xD;&#xA;Otherwise, here are some YouTube links for it&#xD;&#xA;&#xD;&#xA;Part 1 - http://www.youtube.com/watch?v=-6LGzJPqjsA  &#xD;&#xA;Part 2 - http://www.youtube.com/watch?v=0xiMI7bk4RE  &#xD;&#xA;Part 3 - http://www.youtube.com/watch?v=YI5jDPVDYfM  &#xD;&#xA;Part 4 - http://www.youtube.com/watch?v=QJCETXOnYU0  &#xD;&#xA;Part 5 - http://www.youtube.com/watch?v=cqgfhakBWQU  " />
  <row Id="16248" PostHistoryTypeId="16" PostId="7896" RevisionGUID="abf32497-2f72-4ba2-ba81-40afee69d875" CreationDate="2010-10-06T18:23:45.177" UserId="-1" />
  <row Id="16249" PostHistoryTypeId="5" PostId="7895" RevisionGUID="f286ede1-9d00-43b9-91f6-8beffd0821b7" CreationDate="2010-10-06T18:28:33.543" UserId="9" Comment="added 67 characters in body" Text="What about lemon juice and wasabi?&#xD;&#xA;&#xD;&#xA;(I don't have any experience with the allergy to base this on, but some quick searching indicates these would be ok allergy-wise.)" />
  <row Id="16250" PostHistoryTypeId="2" PostId="7897" RevisionGUID="a11e149d-8bdc-4b6d-8955-7ed6c90e737e" CreationDate="2010-10-06T18:32:32.310" UserId="203" Text="On the random/crazy side, I could almost imagine a partially deflated 4-square/kickball ball or similar rubber ball working.&#xD;&#xA;&#xD;&#xA;You deflate it just enough so when you hold it on the top it forms to the shape of the opening.&#xD;&#xA;&#xD;&#xA;It's rubber, so easy to wash.&#xD;&#xA;&#xD;&#xA;Should be pretty cheap at a local sporting goods store." />
  <row Id="16251" PostHistoryTypeId="2" PostId="7898" RevisionGUID="7074e2d2-a3ed-4cae-9caf-78aaeb71b199" CreationDate="2010-10-06T18:50:05.707" UserId="1670" Text="Does anyone have experience trying to form a curry with nut starch?&#xD;&#xA;&#xD;&#xA;Can I make it work at all? Will I need less oil because the nut carries some of it's own?&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;Background for this:&#xD;&#xA;&#xD;&#xA;For the last few years I've been making a Japanese style curry using the *&quot;fry flour and spices, then slowing add liquid while stirring&quot;* approach, and I have found the results very satisfying, and would like to share them around.&#xD;&#xA;&#xD;&#xA;One possible target for this largess is trying to avoid flour in her diet, and my better half suggested substituting nut meal. &#xD;&#xA;&#xD;&#xA;I'm a little worried about nut meal being to course to form the proper emulsion, but if I blend it down too much I'll have nut butter instead." />
  <row Id="16252" PostHistoryTypeId="1" PostId="7898" RevisionGUID="7074e2d2-a3ed-4cae-9caf-78aaeb71b199" CreationDate="2010-10-06T18:50:05.707" UserId="1670" Text="Can I use nut meal or nut butter as a curry base?" />
  <row Id="16253" PostHistoryTypeId="3" PostId="7898" RevisionGUID="7074e2d2-a3ed-4cae-9caf-78aaeb71b199" CreationDate="2010-10-06T18:50:05.707" UserId="1670" Text="&lt;substitutions&gt;&lt;curry&gt;" />
  <row Id="16254" PostHistoryTypeId="2" PostId="7899" RevisionGUID="71b5b098-1396-45fd-89fe-5be79d01931f" CreationDate="2010-10-06T18:58:36.000" UserDisplayName="monica" Text="when i had a fire like this i turned off the heat then pour salt over it. it sounds crazy but it worked." />
  <row Id="16255" PostHistoryTypeId="5" PostId="7891" RevisionGUID="9f138d56-9993-4b5e-b056-1298312cb2cf" CreationDate="2010-10-06T19:18:49.717" UserId="2328" Comment="deleted 125 characters in body; edited title" Text="If you could not use rice vinegar (for reasons of food allergy, perhaps), what could you use instead in sushi rice?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16256" PostHistoryTypeId="4" PostId="7891" RevisionGUID="9f138d56-9993-4b5e-b056-1298312cb2cf" CreationDate="2010-10-06T19:18:49.717" UserId="2328" Comment="deleted 125 characters in body; edited title" Text="What can be substituted for vinegar in sushi rice?" />
  <row Id="16257" PostHistoryTypeId="5" PostId="7898" RevisionGUID="a36cc3ed-6709-4660-8e93-187aba3c419e" CreationDate="2010-10-06T20:05:17.470" UserId="1670" Comment="deleted 1 characters in body" Text="Does anyone have experience trying to form a curry with nut starch?&#xD;&#xA;&#xD;&#xA;Can I make it work at all? Will I need less oil because the nut carries some of it's own?&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;Background for this:&#xD;&#xA;&#xD;&#xA;For the last few years I've been making a Japanese style curry using the *&quot;fry flour and spices, then slowly add liquid while stirring&quot;* approach, and I have found the results very satisfying, and would like to share them around.&#xD;&#xA;&#xD;&#xA;One possible target for this largess is trying to avoid flour in her diet, and my better half suggested substituting nut meal. &#xD;&#xA;&#xD;&#xA;I'm a little worried about nut meal being to course to form the proper emulsion, but if I blend it down too much I'll have nut butter instead." />
  <row Id="16258" PostHistoryTypeId="2" PostId="7900" RevisionGUID="17fd00eb-0a01-407a-a5ce-4e679bc793a3" CreationDate="2010-10-06T20:48:40.390" UserId="15" Text="I recommend taking the piece that you already have and applying very light, progressive layers of silicone sealant caulking to the edges to snuggie up the fit of the piece you already have.  By progressive I mean put it down light, test it vigorously with dyed water to see where it is leaking, put a little more on those spots until it leaks no more. A tube should set you back about $4 and it's a permanent-temporary solution. The nice thing about this is that, if winter is coming up for you like it is for me you can then use the rest of the tube to draft-proof some windows.&#xD;&#xA;&#xD;&#xA;A funnier way of doing this would be to try rubberizing memory foam." />
  <row Id="16259" PostHistoryTypeId="2" PostId="7901" RevisionGUID="3472c91b-a1ed-41cf-b7db-b659aaa1e52e" CreationDate="2010-10-06T22:35:13.577" UserId="1805" Text="I cannot find easily rice vinegar in my country. I've found that the rice vinegar in a bit lighter than other vinegars,&#xD;&#xA;&#xD;&#xA;Given that I use about 2 part of cider vinegar and 1 part of water. But if the use of any kind of vinegar is a problem I think that diluited acidic stuff (like lemon juice + water) should reproduce the taste (you can do your experiments)." />
  <row Id="16260" PostHistoryTypeId="2" PostId="7902" RevisionGUID="39bb3bfe-f374-4efb-9aae-6057ed97bc2c" CreationDate="2010-10-06T22:39:44.340" UserId="1393" Text="I think it may work in some sense, but the results will be pretty different. Nut butters don't have a lot of starch in them. They thicken a liquid just by dispersing their solids. So 1 tablespoon of nut butter isn't going to have near the same thickening power as 1 tablespoon of flour. If you add enough to thicken it substantially, it will taste strongly of whatever nut you use (which may be good).&#xD;&#xA;&#xD;&#xA;If your friend is specifically trying to avoid gluten, there are many other things you could use to thicken your curry. Rice flour would be an excellent choice, or cornstarch, or xanthan gum." />
  <row Id="16261" PostHistoryTypeId="2" PostId="7903" RevisionGUID="0f020e50-902b-4562-9d82-b9d10944c010" CreationDate="2010-10-06T23:17:06.470" UserDisplayName="daniel" Text="I would probably use diluted white cranberry juice, as being the _flavour_ closest to rice wine vinegar. I am not sure if the acidity would be sufficient, however; you may need to add lemon juice. A substitute for soy you will not easily find, as the development of those sorts of flavours requires fermentation." />
  <row Id="16262" PostHistoryTypeId="2" PostId="7904" RevisionGUID="de9ed6b0-4331-4446-a5b9-668fae678bf4" CreationDate="2010-10-06T23:48:01.247" UserDisplayName="Jim Ely" Text="That is nonsense. The more water per pasta ratio will result in less recovery time, which is more desirable. &#xD;&#xA;It's simple. Boil a gallon of water and add an ounce of pasta. The water will not stop boiling. Boil it again and ad a pound of pasta. The water will take time to recover.&#xD;&#xA;For dried pasta, every manufacturer recommends rapidly boiling water. &#xD;&#xA;Aldente reqires high heat to cook the outside of the pasta, leaving the inside slightly undercooked. This is were the &quot;snap&quot; comes from.&#xD;&#xA;" />
  <row Id="16263" PostHistoryTypeId="2" PostId="7905" RevisionGUID="1351c82e-7b8e-4da2-ae69-3a182ef85737" CreationDate="2010-10-07T01:20:04.353" UserId="2239" Text="I had a delicious pumpkin soup once." />
  <row Id="16264" PostHistoryTypeId="16" PostId="7905" RevisionGUID="1351c82e-7b8e-4da2-ae69-3a182ef85737" CreationDate="2010-10-07T01:20:04.353" UserId="-1" />
  <row Id="16265" PostHistoryTypeId="2" PostId="7906" RevisionGUID="f5beac05-3bb6-4f2b-8699-ab517cb8cc6a" CreationDate="2010-10-07T02:00:22.533" UserId="67" Text="In addition to what's already been mentioned (although, I admit I didn't watch the Iron Chef videos), if you're looking or savory, pumpkin works in a lot of places where you might use potatoes:&#xD;&#xA;&#xD;&#xA;* pumpkin gnocchi : use roasted mashed pumpkin in place of the potato; look for recipes online&#xD;&#xA;* roasted pumpkin : cube, toss with oil and salt (and maybe herbs &amp; vinegar), roast alone or with other vegetables (eg, carrots, onion, garlic).&#xD;&#xA;* pumpkin waffles (or pancakes) : again, look online, there might be vegan versions.&#xD;&#xA;* pumpkin croquettes (fritters) : ditto, but I don't know how they'd bind without eggs&#xD;&#xA;&#xD;&#xA;And of course:&#xD;&#xA;&#xD;&#xA;* pumpkin bread (or muffins) : lots of recipes online&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... but just about any recipe that calls for acorn squash (unless it's used as a serving dish), or sweet potato might give you ideas." />
  <row Id="16266" PostHistoryTypeId="16" PostId="7906" RevisionGUID="f5beac05-3bb6-4f2b-8699-ab517cb8cc6a" CreationDate="2010-10-07T02:00:22.533" UserId="-1" />
  <row Id="16267" PostHistoryTypeId="2" PostId="7907" RevisionGUID="0085ae9d-dce4-4604-97ae-c6c7ac051eef" CreationDate="2010-10-07T03:09:07.110" UserId="1236" Text="The last time I made &quot;breaded&quot; chicken, I had some spare lentils leftover and decided to pulse them in the food processor and try using them (not quite to a fine powder, but closer to that than whole).  The result was delicious, a little bit of a nutty flavor, and a great crunch." />
  <row Id="16271" PostHistoryTypeId="2" PostId="7909" RevisionGUID="e373be56-5561-4c8d-9321-a480bacf126a" CreationDate="2010-10-07T12:43:55.797" UserId="1259" Text="What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amount of water effect the likelihood of water boiling over? What role does burner temperature have? Will it only occur during a rolling boil?&#xD;&#xA;&#xD;&#xA;This is brought up by this comment by MeltedPez in one of the [cooking pasta questions][1]:&#xD;&#xA;&#xD;&#xA;&gt; The only other argument for using more&#xD;&#xA;&gt; water is that less water is more&#xD;&#xA;&gt; likely to cause the pot to boil over.&#xD;&#xA;&gt; Basically the starch in the pasta&#xD;&#xA;&gt; makes it easier for the water to form&#xD;&#xA;&gt; bubbles that collect and spill over&#xD;&#xA;&gt; when not paying attention. I've found&#xD;&#xA;&gt; that with a very low pasta to water&#xD;&#xA;&gt; ratio can end in a messy kitchen. &#xD;&#xA;&#xD;&#xA;This seems very counter intuitive to me initially, as I feel less water should make it harder to boil over the edges. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6162/what-is-the-correct-water-to-pasta-ratio" />
  <row Id="16272" PostHistoryTypeId="1" PostId="7909" RevisionGUID="e373be56-5561-4c8d-9321-a480bacf126a" CreationDate="2010-10-07T12:43:55.797" UserId="1259" Text="What causes water to boil over?" />
  <row Id="16273" PostHistoryTypeId="3" PostId="7909" RevisionGUID="e373be56-5561-4c8d-9321-a480bacf126a" CreationDate="2010-10-07T12:43:55.797" UserId="1259" Text="&lt;boiling&gt;&lt;water&gt;" />
  <row Id="16274" PostHistoryTypeId="2" PostId="7910" RevisionGUID="5a580e59-0e05-4d8c-a0fc-d886f97bef2c" CreationDate="2010-10-07T12:50:52.673" UserId="1816" Text="I'd use corn starch.  It's gluten free and I use it as part of (although not all of) my fried chicken coating for extra crispiness.&#xD;&#xA;&#xD;&#xA;Almond meal is another alternative." />
  <row Id="16275" PostHistoryTypeId="2" PostId="7911" RevisionGUID="55044cef-b27d-4c13-89fd-2f0e13b34924" CreationDate="2010-10-07T13:13:28.540" UserDisplayName="Marie" Text="Corn starch will set acid fruit to a soft jelly, but it will go very soft at high temperatures. If you coat sweet moulds with chocolate and cool them well, you can fill them quite successfully with cooled but not yet set jellies." />
  <row Id="16276" PostHistoryTypeId="2" PostId="7912" RevisionGUID="89d6c4a7-a24d-44d8-b69d-79f3a134401a" CreationDate="2010-10-07T13:22:15.593" UserId="2076" Text="I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can i substitute it with? I have vanilla extract, will it change the taste of the topping too much if I use this?" />
  <row Id="16277" PostHistoryTypeId="1" PostId="7912" RevisionGUID="89d6c4a7-a24d-44d8-b69d-79f3a134401a" CreationDate="2010-10-07T13:22:15.593" UserId="2076" Text="What can I substitute maple extract with?" />
  <row Id="16278" PostHistoryTypeId="3" PostId="7912" RevisionGUID="89d6c4a7-a24d-44d8-b69d-79f3a134401a" CreationDate="2010-10-07T13:22:15.593" UserId="2076" Text="&lt;substitutions&gt;" />
  <row Id="16279" PostHistoryTypeId="6" PostId="7912" RevisionGUID="4d7660ba-9795-4540-a527-25b53351589f" CreationDate="2010-10-07T13:22:45.517" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;" />
  <row Id="16281" PostHistoryTypeId="2" PostId="7913" RevisionGUID="30d4131d-118d-4427-b70b-0e389e131428" CreationDate="2010-10-07T13:30:43.217" UserId="41" Text="Well, you are not going to get a *maple* flavour with anything other than *maple* extract (or maple sugar or syrup or some similar maple product).&#xD;&#xA;&#xD;&#xA;That said, I've substituted *rum* for maple in some recipes and tend to think of it as a better approximation than vanilla.  The caveat of course is the amount; a tablespoon is fine to substitute, an entire cup is going to impart a pretty strong alcohol flavour that you probably don't want.&#xD;&#xA;&#xD;&#xA;If you don't have rum or don't think it would work for your recipe, then vanilla extract is probably the next-closest thing.  However, it *will* change the flavour; whether or not that change is &quot;too much&quot; is really a matter of opinion." />
  <row Id="16282" PostHistoryTypeId="6" PostId="725" RevisionGUID="2237a139-a22b-4122-bdb9-9ac20a9d2342" CreationDate="2010-10-07T13:59:48.493" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;gelling-agents&gt;&lt;gelatin&gt;" />
  <row Id="16283" PostHistoryTypeId="2" PostId="7914" RevisionGUID="24907c6e-4f7a-4deb-8f43-7113300471f0" CreationDate="2010-10-07T14:17:07.940" UserId="2699" Text="You guys haven't lived until you've cooked dinner for a group who has:&#xD;&#xA;&#xD;&#xA;1. Someone allergic to dairy.&#xD;&#xA;2. Someone allergic to gluten.&#xD;&#xA;3. Someone who is vegan.&#xD;&#xA;4. Someone who is allergic to salicylates!&#xD;&#xA;&#xD;&#xA;Ended up doing 3 courses." />
  <row Id="16284" PostHistoryTypeId="16" PostId="7914" RevisionGUID="24907c6e-4f7a-4deb-8f43-7113300471f0" CreationDate="2010-10-07T14:17:07.940" UserId="-1" />
  <row Id="16285" PostHistoryTypeId="2" PostId="7915" RevisionGUID="36806e5e-78aa-48ed-a2a3-d2aad5824911" CreationDate="2010-10-07T14:19:45.283" UserId="1816" Text="Are you looking to retain the maple flavor, or simply for a flavor that will be complimentary to your cinnamon rolls?  In many ways, you could use all sorts of extracts, but your cinnamon rolls will be a different flavor.  Orange extract might be nice.  Almond extract always provides a very delicate flavor (unless you use too much, then it's overpowering) and would also work well.  Rum extract would be nice." />
  <row Id="16286" PostHistoryTypeId="2" PostId="7916" RevisionGUID="c8a9b210-01f1-4359-a30f-7c83d6445e3c" CreationDate="2010-10-07T14:22:59.870" UserId="296" Text="Adding a starchy substance such as rice or noodles to boiling water increases the surface tension of the water. When it's just plain water boiling the surface tension of the water can't hold back the force of the steam rising and the bubbles burst. Starches increase this surface tension making the bubbles more elastic/pliable (essentially creating a foam), thus requiring more force for them to burst. This makes the bubbles last longer which allows them to build up and eventually boil over. &#xD;&#xA;&#xD;&#xA;It's more likely to occur with anything starchy like rice and pasta.&#xD;&#xA;&#xD;&#xA;A lower temperature should help to control a boil over as it will allow the water to cool somewhat and slow the boil.&#xD;&#xA;&#xD;&#xA;I'd assume that, from your quoted text, that if you use less water you're still imparting the same amount of starch making a thicker solution. More water would dilute this and bring it closer to normal water. In my own experience, small amounts of water allow lots of bubbles to form but nothing really boils over, it just splatters a bit. But reducing temperature and tilting the lid to let some air in has helped me in the past.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16287" PostHistoryTypeId="2" PostId="7917" RevisionGUID="aacd16a3-094e-4db0-8d00-f82525818020" CreationDate="2010-10-07T14:39:51.530" UserId="2283" Text="I have already selected an answer for this question but I came across more information and thought I would share for the sake of completeness. I picked up a book at the library called Things Cooks Love, &lt;a href=&#xD;&#xA;&quot;http://www.amazon.com/Things-Cooks-Love-Implements-Ingredients/dp/0740769766/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1286461658&amp;sr=8-1&quot; target=&quot;_blank&quot;&gt;Here on Amazon&lt;/a&gt;. And it is a book written by the people at Sur la Table, which is from Pike Place Market here in Seattle, WA. That is the background now here is the relevance.&#xD;&#xA;&#xD;&#xA;Apparently there is a Risotto Pan, here is the definition from the book: *The traditional copper risotto pan has a thin tin lining and a removable steel bale handle that in the past was used to suspend the pan over a cooking fire. The straight sides and broad cooking surface provide ample room for stirring and even heat distribution.* &#xD;&#xA;&#xD;&#xA;There is also a page dedicated to the pan and possible pan substitions, that I will not include here, but it is on page 287 if you have the book. Apparently there is also a special wooden risotto spoon that has a pointed tip and a hole in the bowl. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16288" PostHistoryTypeId="2" PostId="7918" RevisionGUID="1979a302-9fa0-409b-b806-2688b306fb9d" CreationDate="2010-10-07T16:50:49.230" UserId="1769" Text="My recommendation would be to shell and wash the beans, blanch for 3-4 minutes then quickly plunge in an ice bath, drain and pat dry, and seal in a freezer bag (squeezing out as much excess air as possible). &#xD;&#xA;&#xD;&#xA;I have done this with fresh green beans by cutting into 1-inch pieces and they lasted 3 months in the freezer with no problem. I realize cranberry beans are quite different, but I think the same method would apply and work well. I would think the cranberry beans would be less temperamental than regular green beans. &#xD;&#xA;&#xD;&#xA;As an aside, I have similar plans and this is how I am going to try to store them long-term.  " />
  <row Id="16289" PostHistoryTypeId="2" PostId="7919" RevisionGUID="19a23624-b586-49b5-aa67-abb852ad3bf7" CreationDate="2010-10-07T17:45:23.943" UserId="1675" Text="If I were to cook moose I would have to try it at least once in mole. Can't pass up the idea of having chocolate moose!" />
  <row Id="16290" PostHistoryTypeId="2" PostId="7920" RevisionGUID="5b240e4b-faa6-4521-b6b7-a6ebe8d02f14" CreationDate="2010-10-07T18:02:32.793" UserId="2620" Text="When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf).&#xD;&#xA;&#xD;&#xA;These aren't readily available so I was wondering if anyone could suggest an alternative?" />
  <row Id="16291" PostHistoryTypeId="1" PostId="7920" RevisionGUID="5b240e4b-faa6-4521-b6b7-a6ebe8d02f14" CreationDate="2010-10-07T18:02:32.793" UserId="2620" Text="What's an acceptable substitute for Pandan Leaves?" />
  <row Id="16292" PostHistoryTypeId="3" PostId="7920" RevisionGUID="5b240e4b-faa6-4521-b6b7-a6ebe8d02f14" CreationDate="2010-10-07T18:02:32.793" UserId="2620" />
  <row Id="16293" PostHistoryTypeId="5" PostId="7920" RevisionGUID="c516de2a-ac57-4b21-89f5-f90c0d945c7c" CreationDate="2010-10-07T18:08:51.250" UserId="2620" Comment="added 13 characters in body; edited tags" Text="When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf).&#xD;&#xA;&#xD;&#xA;These aren't readily available where I live so I was wondering if anyone could suggest an alternative?" />
  <row Id="16294" PostHistoryTypeId="6" PostId="7920" RevisionGUID="c516de2a-ac57-4b21-89f5-f90c0d945c7c" CreationDate="2010-10-07T18:08:51.250" UserId="2620" Comment="added 13 characters in body; edited tags" Text="&lt;substitutions&gt;" />
  <row Id="16299" PostHistoryTypeId="2" PostId="7922" RevisionGUID="9730f811-4e66-4244-a465-a488a2cc8d07" CreationDate="2010-10-07T20:23:09.447" UserId="2239" Text="Pureed carmelized onions. Maybe peas." />
  <row Id="16300" PostHistoryTypeId="16" PostId="7922" RevisionGUID="9730f811-4e66-4244-a465-a488a2cc8d07" CreationDate="2010-10-07T20:23:09.447" UserId="-1" />
  <row Id="16301" PostHistoryTypeId="2" PostId="7923" RevisionGUID="b68cd45b-2046-40e5-972d-85bac396ee24" CreationDate="2010-10-07T20:27:15.497" UserId="641" Text="I'm guessing your recipe calls for eggs as liquid. Otherwise, I propose eggs for flavor and a nice yellow yolk color." />
  <row Id="16302" PostHistoryTypeId="16" PostId="7923" RevisionGUID="b68cd45b-2046-40e5-972d-85bac396ee24" CreationDate="2010-10-07T20:27:15.497" UserId="-1" />
  <row Id="16303" PostHistoryTypeId="2" PostId="7924" RevisionGUID="6f63a2af-d4c6-4117-8cc6-e0f01f28315a" CreationDate="2010-10-07T21:10:24.330" UserId="260" Text="Bean flour, usually from lentils is a very good gluten free replacement for many things (except in baking). It's very popular in a lot of Indian food." />
  <row Id="16304" PostHistoryTypeId="2" PostId="7925" RevisionGUID="eeb3d2b2-8510-4e6a-b643-b9772b47f1d5" CreationDate="2010-10-08T00:24:02.247" UserId="2743" Text="I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week.  I have very little cooking experience, and if I search the ingredients online I get a ton of recipes that have only 1 or 2 of the ingredients I need to use.  So far what I've been doing is putting most of the stuff together and making a stir fry (perhaps adding onions and mushrooms as a friend recently suggested) with spices.  Results have been mixed (no pun intended!).  Another idea I've tried is soup, but I'm not as comfortable with that as of yet.&#xD;&#xA;&#xD;&#xA;Any **general strategies** (not necessarily **recipes**) besides just &quot;stir fry&quot;?  I'd prefer to be able to use all of it with a minimum number of recipes (preferably just 1 or 2)&#xD;&#xA;&#xD;&#xA;Here are 2 examples of baskets I've gotten.&#xD;&#xA;&#xD;&#xA;**example from Oct**:&#xD;&#xA;&#xD;&#xA;    Arugula &#xD;&#xA;    Beans&#xD;&#xA;    Beets &#xD;&#xA;    Carrots&#xD;&#xA;    Rainbow Chard &#xD;&#xA;    Garlic&#xD;&#xA;    Kale  &#xD;&#xA;    Kohlrabi &#xD;&#xA;    Okra&#xD;&#xA;    Parsley&#xD;&#xA;    Peppers&#xD;&#xA;    Radishes &#xD;&#xA;    Tomatoes&#xD;&#xA;    Winter Squash (Butternut or Delicata) &#xD;&#xA;&#xD;&#xA;**example from Aug**:&#xD;&#xA;&#xD;&#xA;    Fennel&#xD;&#xA;    Tomatoes&#xD;&#xA;    Summer Squash&#xD;&#xA;    Okra&#xD;&#xA;    Onions &#xD;&#xA;    Black Radishes or Purple Turnips&#xD;&#xA;    Peppers&#xD;&#xA;    Chard" />
  <row Id="16305" PostHistoryTypeId="1" PostId="7925" RevisionGUID="eeb3d2b2-8510-4e6a-b643-b9772b47f1d5" CreationDate="2010-10-08T00:24:02.247" UserId="2743" Text="how to use CSA vegetables most efficiently" />
  <row Id="16306" PostHistoryTypeId="3" PostId="7925" RevisionGUID="eeb3d2b2-8510-4e6a-b643-b9772b47f1d5" CreationDate="2010-10-08T00:24:02.247" UserId="2743" Text="&lt;vegetables&gt;" />
  <row Id="16307" PostHistoryTypeId="2" PostId="7926" RevisionGUID="a8fd0a85-d7db-427e-9c29-d13bb69c074a" CreationDate="2010-10-08T00:34:29.523" UserId="1769" Text="Have you tried roasting the vegetables? For example, from your October basket, cutting up beets, carrots, and squash and then roasting at 400F until tender. Nestle in some bone-in chicken breasts, roast a pork tenderloin in the oven along with the vegetables, or another protein of your choice. &#xD;&#xA;&#xD;&#xA;You could also stuff the peppers with ground beef or lamb along with sauteed garlic, parsley, kale, diced tomatoes, etc. Then roast the peppers for 10-15 minutes in the oven.&#xD;&#xA;&#xD;&#xA;I'm not sure these count as strategies, but I'm hoping this helps. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16308" PostHistoryTypeId="2" PostId="7927" RevisionGUID="515cee16-8681-434c-b989-012d261ad488" CreationDate="2010-10-08T00:39:18.137" UserId="1769" Text="Perhaps flavors similar to Indian curries and Asian dishes, such as cilantro, Thai basil, kaffir lime leaves, or celery leaves. " />
  <row Id="16309" PostHistoryTypeId="2" PostId="7928" RevisionGUID="74cf4c71-7412-41e3-98cb-0f91b1bbe17f" CreationDate="2010-10-08T00:39:32.863" UserId="67" Text="I'm considering entering a gingerbread house contest with my mom this year.  I might've done a few as a kid, but I've only done one before in my adult life, more than 10 years ago, and I remember having problems with the amount of spread of the parts.&#xD;&#xA;&#xD;&#xA;Does anyone have any advice?  are there any tricks to keep parts from spreading as much, or should I be baking the parts, then cutting them?  (or par-baking, cut while still soft, then finish baking to firm everything up?)&#xD;&#xA;&#xD;&#xA;Should I bake the parts well in advance to let them dry out / stale up so they're stiffer before assembly, or do I want a little bit of flex when I'm assembling so I don't accidentally crack them while working?&#xD;&#xA;&#xD;&#xA;Also, recommendations on the best thickness of wall sections to use (especially based on the height I'm dealing with, as I assume I'd want them thicker the higher I'm going) would be great, too." />
  <row Id="16310" PostHistoryTypeId="1" PostId="7928" RevisionGUID="74cf4c71-7412-41e3-98cb-0f91b1bbe17f" CreationDate="2010-10-08T00:39:32.863" UserId="67" Text="Advice for gingerbread houses?" />
  <row Id="16311" PostHistoryTypeId="3" PostId="7928" RevisionGUID="74cf4c71-7412-41e3-98cb-0f91b1bbe17f" CreationDate="2010-10-08T00:39:32.863" UserId="67" Text="&lt;baking&gt;" />
  <row Id="16312" PostHistoryTypeId="2" PostId="7929" RevisionGUID="fef94133-ffb7-45bb-9fab-cb2467e4ed85" CreationDate="2010-10-08T00:56:58.987" UserId="1816" Text="When I last did a gingerbread house 2 years ago we baked the gingerbread and cut it while it was still warm due to spreading.  If we'd let it cool any more it probably would've been crumbly.  &#xD;&#xA;&#xD;&#xA;The recipe we used had the gingerbread firmer than cracker dough - much to firm to actually enjoy eating - and it worked out perfectly for assembly.  &#xD;&#xA;&#xD;&#xA;Our walls were probably about 1/4 inch thick after rising in the oven, and the resulting house was a bit under a foot tall." />
  <row Id="16313" PostHistoryTypeId="2" PostId="7930" RevisionGUID="ad77d13d-c9c5-465a-9b2b-1500f39d8ec4" CreationDate="2010-10-08T01:07:16.887" UserId="1670" Text="I've made my first attempt.&#xD;&#xA;&#xD;&#xA;The substitution was fine meal made from raw almonds using about twice as much as the flour it was replacing (taking [Michael's thoughts about starch levels][1] into account). The results were mixed: grainy and a slightly unappetizing, nearly black color. The sauce gelled a bit at first, but lost the proper consistency sometime after I had half the usual amount of liquid added. Despite these short comings, the flavor was very nice.&#xD;&#xA;&#xD;&#xA;I'll probably take another crack at it soon, and plan three adjustments from tonight's attempt:&#xD;&#xA;&#xD;&#xA;* peel the almonds---I think the skins played a major part in the color situation&#xD;&#xA;* grind the meal finer still, it may have to be butter&#xD;&#xA;* increase the amount a bit more&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7898/can-i-use-nut-meal-or-nut-butter-as-a-curry-base/7902#7902" />
  <row Id="16314" PostHistoryTypeId="2" PostId="7931" RevisionGUID="ec892e48-a1d0-46f9-8fb2-41ae8e76e9a6" CreationDate="2010-10-08T01:18:46.693" UserId="67" Text="I'm going to assume that your deliveries are only once a week, so it's not like you have to try to use *everything* in one meal.  Look at it in parts -- I'd first think about pairing each of the items together, and think if they'd work well together.&#xD;&#xA;&#xD;&#xA;So, just looking at October ... we won't count garlic or parsley, as they go with just about everything:&#xD;&#xA;&#xD;&#xA;* Arugula -&gt; salads, so carrots, peppers, radishes and tomatoes&#xD;&#xA;* Beans -&gt; go really good with dark greens ... cook in olive oil with garlic 'til they get creamy and mash easily, wilt some chopped up chard or kale in with it, then spread on toasted bread.&#xD;&#xA;* Beets -&gt; not sure on pairings.  with a salad, maybe?  I'm a fan of borsht, though, but not everyone is.&#xD;&#xA;* Kohlrabi ... I've never cooked with, but is supposedly like brocolli ... so slice up, saute with garlic (and crushed red pepper flake, if you have some and like heat), add to pasta w/ jullienned bell pepper.&#xD;&#xA;* Okra ... curry, with tomatoes.&#xD;&#xA;* Winter squash ... roasted with garlic, carrots and peppers.&#xD;&#xA;&#xD;&#xA;... and I've managed to hit everything (other than parsley) at least once ... but like I said, you can sprinkle some on just about anything.&#xD;&#xA;&#xD;&#xA;Obviously, there will be more than one serving of a given vegetable at a time, so you might have to come up with a few uses of some items so you don't get sick of it ... but if you do at least two items per night (or try for two items per dish, and 2 dishes per night), you'll easily get through it.  Don't try for a recipe or even a meal that uses every last item; that's just unrealistic.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16315" PostHistoryTypeId="2" PostId="7932" RevisionGUID="0b757825-854d-4a9f-bd3d-c9d4ec985758" CreationDate="2010-10-08T01:49:38.447" UserId="446" Text="I decided to make pad thai noodles from scratch.  The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender.  After that it called for steaming the batter in small batches then slicing into noodles.  The problem that I had is that these noodles did not cook up in my wok correctly.  They got extremely gummy and were grainy.&#xD;&#xA;&#xD;&#xA;I have experience with pasta, but I have no idea where I went wrong with such a simple recipe.  Anybody have any ideas on how I can fix this? " />
  <row Id="16316" PostHistoryTypeId="1" PostId="7932" RevisionGUID="0b757825-854d-4a9f-bd3d-c9d4ec985758" CreationDate="2010-10-08T01:49:38.447" UserId="446" Text="Am I making this noodle correctly?" />
  <row Id="16317" PostHistoryTypeId="3" PostId="7932" RevisionGUID="0b757825-854d-4a9f-bd3d-c9d4ec985758" CreationDate="2010-10-08T01:49:38.447" UserId="446" Text="&lt;thai-cuisine&gt;&lt;noodles&gt;" />
  <row Id="16318" PostHistoryTypeId="2" PostId="7933" RevisionGUID="aa0e3bf6-2745-4e6f-a637-acba54b478a5" CreationDate="2010-10-08T02:28:44.123" UserId="2001" Text="With our recipe we cut the shapes before baking. It puffs a little but doesn't spread. Like justkt, I roll it about 1/4 inch.&#xD;&#xA;&#xD;&#xA;Besides wall thickness, how high you can go really depends on your recipe and the local humidity. When living in humid climates we have sometimes had to paint the inside of the baked walls with icing to give them more rigidity. That was, however, for a much larger than normal house and a much more humid than normal climate.&#xD;&#xA;&#xD;&#xA;A fun trick that I did last year and was well worth my time:&#xD;&#xA;I melted some sugar and poured it into a pool to spread on buttered foil. Then I glued (with icing of course) the sugar window panes inside all my cut out windows. I installed a lamp inside the house. It made for a very impressive display. The just barely golden sugar panes produced a very warm glow." />
  <row Id="16319" PostHistoryTypeId="16" PostId="7926" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-08T03:25:23.170" UserId="41" />
  <row Id="16320" PostHistoryTypeId="16" PostId="7931" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-08T03:25:23.170" UserId="41" />
  <row Id="16321" PostHistoryTypeId="16" PostId="7925" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-08T03:25:23.170" UserId="41" />
  <row Id="16322" PostHistoryTypeId="2" PostId="7934" RevisionGUID="301809ca-6b5f-47ab-9ea8-b8812d88b11e" CreationDate="2010-10-08T06:14:24.167" UserId="2239" Text="I make gingerbread houses every year. Walls should be approximately 1/4 inch thick. I have found that cutting the pieces first to work best. Yes there is some spread, but when they come out of the oven, I replace the stencil and trim up any spread (for the straight outside edges, a pizza cutter works well). I know it sounds redundant, but sometimes I don't cut quick enough, or I am distracted by the phone, or any other number of things, if I only cut after  baking. With the items pre-cut, if I get distracted, I at least have a usable part. Granted I may have to shave any spread very gently with a microplane or the edge of a knife, but that is just what works for me.&#xD;&#xA;&#xD;&#xA;I also will roll the dough out on parchment paper, cut and remove the excess, then slide the whole thing onto a pan for baking. This way, you don't get any &quot;stretch&quot; of your pieces. I have several square cookie cutters that I will use to cut out the windows and such. I make the windows rectangular by using the cookie cutter and cutting a square then moving it and cutting another half square. This is helpful because when the gingerbread comes out of the oven, you don't have to spend a lot of time with a knife trimming the inside of all the windows... you just punch any spread out with the cookie cutter.&#xD;&#xA;&#xD;&#xA;As Sobachatina mentioned, melted sugar makes beautiful windows. I however, will lay the walls on a silicone mat and pour the sugar directly into the window holes. No need to &quot;glue.&quot;&#xD;&#xA;&#xD;&#xA;I'd hate for you to make a gingerbread house with the &quot;wrong&quot; icing. You want an icing that will dry rock hard, like cement. For this you will want to use &quot;Royal Icing.&quot;&#xD;&#xA;&#xD;&#xA;For larger houses, use canned goods to hold the walls in place while the icing dries. The house should be built at least one day before you start decorating, to be sure it has set up really good." />
  <row Id="16323" PostHistoryTypeId="2" PostId="7935" RevisionGUID="4c2bc601-12c1-4551-a5b1-7936d559ebcb" CreationDate="2010-10-08T07:51:38.373" UserId="2744" Text="So what's the basic rule of when to spray with PAM etc or when to use olive oil?&#xD;&#xA;&#xD;&#xA;For ex, for making an omelet, I usually use the spray." />
  <row Id="16324" PostHistoryTypeId="1" PostId="7935" RevisionGUID="4c2bc601-12c1-4551-a5b1-7936d559ebcb" CreationDate="2010-10-08T07:51:38.373" UserId="2744" Text="When to spray or when to use olive oil?" />
  <row Id="16325" PostHistoryTypeId="3" PostId="7935" RevisionGUID="4c2bc601-12c1-4551-a5b1-7936d559ebcb" CreationDate="2010-10-08T07:51:38.373" UserId="2744" Text="&lt;preparation&gt;" />
  <row Id="16326" PostHistoryTypeId="2" PostId="7936" RevisionGUID="ef8e52f1-ca72-491d-b2e6-48fcf55d5b24" CreationDate="2010-10-08T08:39:54.847" UserId="2445" Text="I cut while warm.  At least for structural pieces.  This gives nice square, flat corners.  Indeed, the edges created like this have air bubbles along the edge which provide good purchase for the icing that will hold pieces together.&#xD;&#xA;&#xD;&#xA;You need to dry all your pieces as well.  This is typically done by leaving them in the oven at a real low temperature for a couple hours.  Once dry, a thick piece of gingerbread feels as hard as plywood (mmm, plywood!)&#xD;&#xA;&#xD;&#xA;Royal icing is also hard as cement.  Between that and dry gingerbread, you can build at least to the size of a large dollhouse.&#xD;&#xA;&#xD;&#xA;Oh, and have your design done before hand.  Make your slabs according to the sizes you plan on, don't try making a house from a set recipe size like some directions might say.  This always leads to one piece somewhere that doesn't get enough dough.&#xD;&#xA;&#xD;&#xA;Oh, and don't let the kids eat it while you're building." />
  <row Id="16327" PostHistoryTypeId="2" PostId="7937" RevisionGUID="7151519d-6eb8-4604-a532-c0718587149b" CreationDate="2010-10-08T08:45:05.297" UserId="2445" Text="Garlic garlic and more garlic.&#xD;&#xA;&#xD;&#xA;Now I'm tempted to try onions too.  I've always used garlic and never really thought about branching out to other vegetables." />
  <row Id="16328" PostHistoryTypeId="16" PostId="7937" RevisionGUID="7151519d-6eb8-4604-a532-c0718587149b" CreationDate="2010-10-08T08:45:05.297" UserId="-1" />
  <row Id="16329" PostHistoryTypeId="2" PostId="7938" RevisionGUID="8fd439b6-20d0-48d6-b026-8dd4821815d9" CreationDate="2010-10-08T08:48:30.580" UserId="2445" Text="If it tastes different, it is either evaporating and you're getting a stronger flavor of the same water you drink.&#xD;&#xA;&#xD;&#xA;The other thing is that it may be picking up flavor from the kettle." />
  <row Id="16330" PostHistoryTypeId="2" PostId="7939" RevisionGUID="97d075ce-97e1-47bb-bf36-9ef49c0f667b" CreationDate="2010-10-08T08:52:48.627" UserId="2445" Text="A small amount of salt will raise the boiling point of water, giving a bit more leeway." />
  <row Id="16331" PostHistoryTypeId="2" PostId="7940" RevisionGUID="61b1f2a4-e1ef-4306-baf1-3ea659dbca77" CreationDate="2010-10-08T10:45:26.163" UserDisplayName="daniel" Text="First of all, with omelettes--any sauteed eggs really--I much prefer butter. And with omelettes, less than a teaspoon is sufficient; swirl it around the pan until fully melted, then pour off the excess. In this case, you would be using the butter for flavour, not any specific physical properties. For scrambled, user rather more. Fried eggs are generally the only time I will use olive oil, and even then I will use a mix of olive oil (for the heat) and butter (for that flavour which goes so well with eggs).&#xD;&#xA;&#xD;&#xA;In general I prefer to avoid sprays (unless you are talking about a pump-action spray bottle which you fill yourself) as there are propellants and such used in sprays to make them work. Personally I prefer to avoid multisyllabic synthetic chemicals in my food whenever possible.&#xD;&#xA;&#xD;&#xA;But if you must... sprays are most useful when you need a very thin but even coating of oil. Omelettes are a good example, though honestly I cannot think of another use in cookery where I would find a spray advantageous.&#xD;&#xA;&#xD;&#xA;In baking, however, sprays can be quite useful. Especially when baking tarts, pies, or cakes which call for the pan to be buttered and then floured. A quick spray makes things much simpler." />
  <row Id="16332" PostHistoryTypeId="2" PostId="7941" RevisionGUID="76a5280e-28f9-46eb-b073-ccc7eb22deb4" CreationDate="2010-10-08T11:10:39.713" UserId="2010" Text="I've had it made with squid ink.&#xD;&#xA;&#xD;&#xA;Ideally make two batches, apply ink to one and kind of squidge it together while rolling out.  It makes it look striped and fantastic.  (I had this at Alain ducasse at the Dorchester and it was amazing, served with squid and a citrus sauce)." />
  <row Id="16333" PostHistoryTypeId="16" PostId="7941" RevisionGUID="76a5280e-28f9-46eb-b073-ccc7eb22deb4" CreationDate="2010-10-08T11:10:39.713" UserId="-1" />
  <row Id="16334" PostHistoryTypeId="2" PostId="7942" RevisionGUID="5344de20-dbe2-4836-a59d-fe36b59db287" CreationDate="2010-10-08T11:13:05.920" UserId="2010" Text="I only use spray when doing things like waffles in an iron, possible pancakes too.&#xD;&#xA;&#xD;&#xA;Otherwise it always OO or butter for some things (like eggs as roux says)." />
  <row Id="16335" PostHistoryTypeId="2" PostId="7943" RevisionGUID="6e794a6e-2cd3-40c4-9b3f-3fc93896877a" CreationDate="2010-10-08T11:35:07.413" UserId="2746" Text="I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin it's not crunchy enought and the meat is kind of &quot;wet&quot;, watery.&#xD;&#xA;&#xD;&#xA;I'd like to know what changes if I bake it longer at this temperature, or if I bake it for the same time at higher temperature. Basically, how does temperature, baking time and air flow (optional ventilation in the oven) affect the meat. I guess I should experiment, but I'd like to understand the underlying processes a bit." />
  <row Id="16336" PostHistoryTypeId="1" PostId="7943" RevisionGUID="6e794a6e-2cd3-40c4-9b3f-3fc93896877a" CreationDate="2010-10-08T11:35:07.413" UserId="2746" Text="Baking chicken - temperature vs time" />
  <row Id="16337" PostHistoryTypeId="3" PostId="7943" RevisionGUID="6e794a6e-2cd3-40c4-9b3f-3fc93896877a" CreationDate="2010-10-08T11:35:07.413" UserId="2746" Text="&lt;baking&gt;&lt;chicken&gt;" />
  <row Id="16338" PostHistoryTypeId="2" PostId="7944" RevisionGUID="44d1da55-2015-42c5-bc22-ababfb538df4" CreationDate="2010-10-08T12:17:19.117" UserId="2010" Text="My method for cooking a chicken is this:&#xD;&#xA;&#xD;&#xA;Rub chicken with olive oil and a good amount of salt and pepper (salt is important for a crispy skin).&#xD;&#xA;&#xD;&#xA;Cover with foil and bake for ~40 minutes @ ~180 degrees C.  This part is to actually cook the bird through - skin at this point will be white and unappetising.&#xD;&#xA;&#xD;&#xA;Increase the temperature to ~220 degrees C for the remaining 20 minutes (I also put Yorkshire pudding and roast pots in at this point as I am usually doing a traditional sunday roast).  This crisps up the skin and finishes off cooking the bird.&#xD;&#xA;&#xD;&#xA;I then let the bird rest for 10 minutes in a warm place." />
  <row Id="16339" PostHistoryTypeId="2" PostId="7945" RevisionGUID="895dacea-d003-48bd-962e-99de9159e973" CreationDate="2010-10-08T13:01:49.913" UserId="1816" Text="If the question is crispy skin, these related questions ([1][1] and [2][2]) provide a lot of tips and tricks to get what you want.  As you can see in [this answer][3], the trick is to start at a lower temperature to render all the fat - you also want your chicken sitting on a rack or on top of vegetables so it's not sitting in the fat once it's rendered.  Towards the end of your cooking you want to turn up the heat to crisp up the skin after the fat has rendered.&#xD;&#xA;&#xD;&#xA;Note that watery meat isn't good, but you do want to keep your meat moist, so you don't want to cook it so long at a high heat that it dries out.  Tender meat is greatly helped by using a [brine][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5884/should-i-flip-a-roasting-chicken-in-lieu-of-having-a-rotisserie&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/7586/should-my-chicken-sit-in-liquid-as-it-roasts-or-not&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/7586/should-my-chicken-sit-in-liquid-as-it-roasts-or-not/7619#7619&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/2193/does-brining-a-chicken-turkey-before-roasting-really-make-a-difference" />
  <row Id="16340" PostHistoryTypeId="2" PostId="7946" RevisionGUID="bb46b640-3f67-4305-92cb-f2878ba4b65c" CreationDate="2010-10-08T13:03:37.290" UserId="1816" Text="With using oil, make sure that you're paying attention to the smoke point.  Olive Oil isn't good for higher temperature cooking - you want a higher smoke point oil at that point.  &#xD;&#xA;&#xD;&#xA;That said, I only use sprays for baking.  Otherwise I use one of butter, vegetable oil, peanut oil, or olive oil." />
  <row Id="16341" PostHistoryTypeId="5" PostId="7929" RevisionGUID="b9e18cbb-4b0b-4990-abe6-80ac340c269c" CreationDate="2010-10-08T13:05:02.450" UserId="1816" Comment="added 127 characters in body" Text="When I last did a gingerbread house 2 years ago we pre-cut to our pattern, put everything on parchment paper, baked the gingerbread, and trimmed it while it was still warm due to spreading (way more than we expected).  If we'd let it cool any more it probably would've been crumbly.  &#xD;&#xA;&#xD;&#xA;The recipe we used had the gingerbread firmer than cracker dough - much to firm to actually enjoy eating - and it worked out perfectly for assembly.  &#xD;&#xA;&#xD;&#xA;Our walls were probably about 1/4 inch thick after rising in the oven, but it was thinner before cooking, and the resulting house was a bit under a foot tall." />
  <row Id="16342" PostHistoryTypeId="2" PostId="7947" RevisionGUID="f655cbcd-35dd-4536-93f2-1e9c080c58c5" CreationDate="2010-10-08T13:24:40.983" UserId="2156" Text="I've actually made this twice now.  First time I did not let the cream cheese get to room temperature, so it wasn't the right consistency.  Second time, the &quot;crust&quot; was right, I just didn't cook it long enough.  &#xD;&#xA;&#xD;&#xA;The recipe says to cook just the &quot;dough&quot; until it starts getting brown, but you really need to cook it longer.  Next time I cook it, when it starts getting brown, I am going to put olive oil on the &quot;crust&quot; and cook it longer.  &#xD;&#xA;&#xD;&#xA;The edges (the second time I made it) were real good because they got a little crispy, but the inside was still a little loose.  I must say, this recipe makes a very good pizza.  The biggest problem for me was finding low carb pizza sauce." />
  <row Id="16343" PostHistoryTypeId="2" PostId="7948" RevisionGUID="b333cc6a-1a04-4ede-9056-7173cc93cda4" CreationDate="2010-10-08T13:28:08.137" UserId="1484" Text="Generally for breakfast I eat a smoothie containing 8oz soy milk, 1/2 cup berries, 1/2 banana, and 1 scoop protein powder. Unfortunately, however, my blender is very loud, and I will soon be moving into a smaller apartment with someone who is a light sleeper. If I make my breakfast the night before, and then put it in the fridge for the next morning, what will the effects be? I'd be concerned the protein powder would settle and get grainy, or that the ingredients would separate and lessen the overall flavor of the drink." />
  <row Id="16344" PostHistoryTypeId="1" PostId="7948" RevisionGUID="b333cc6a-1a04-4ede-9056-7173cc93cda4" CreationDate="2010-10-08T13:28:08.137" UserId="1484" Text="Effects of making smoothies in advance" />
  <row Id="16345" PostHistoryTypeId="3" PostId="7948" RevisionGUID="b333cc6a-1a04-4ede-9056-7173cc93cda4" CreationDate="2010-10-08T13:28:08.137" UserId="1484" Text="&lt;storage-method&gt;&lt;smoothie&gt;" />
  <row Id="16346" PostHistoryTypeId="2" PostId="7949" RevisionGUID="4cf4946c-df7a-434e-a61b-3240fc4e4e2f" CreationDate="2010-10-08T13:33:53.517" UserId="1259" Text="I think you're probably right, the ingredients would settle / separate, however I bet you could fix that with a spoon and a stir. I can't talk to the protein powder, but if it fully dissolves, I'd think it would be ok. If it doesn't fully dissolve, try using a bit less of it. If you were using ice, it obviously wouldn't work. &#xD;&#xA;&#xD;&#xA;So I think you're fine. Go for it!" />
  <row Id="16347" PostHistoryTypeId="2" PostId="7950" RevisionGUID="4e338326-5158-4d11-8644-a93692c00126" CreationDate="2010-10-08T14:04:44.137" UserId="209" Text="Cut out the doors and windows before baking. &#xD;&#xA;&#xD;&#xA;Use rock (candy cane) for the corner struts. &#xD;&#xA;&#xD;&#xA;If you can get hold of the video, Heston Blumenthal made a large gingerbread house. There are some [great tips][1] in there.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.channel4.com/food/recipes/chefs/heston-blumenthal/heston-s-edible-house-roof-tiles-recipe_p_1.html" />
  <row Id="16348" PostHistoryTypeId="2" PostId="7951" RevisionGUID="e2730f77-eff1-4479-993c-04c9dc467d75" CreationDate="2010-10-08T14:12:52.080" UserId="41" Text="I don't normally make a lot of confections but decided recently to try a few new things.&#xD;&#xA;&#xD;&#xA;Yesterday I used [this recipe][1] for Turkish delight which I originally found on the [Hydrocolloid Recipe Collection][2].  It uses agar as the gelling agent and appears relatively easy to prepare (that's why I tried it).  Basically you just dissolve some agar in warm water, orange juice, and lemon juice, add sugar, simmer it, then cool and refrigerate to set.&#xD;&#xA;&#xD;&#xA;Unfortunately, what I ended up with after refrigerating overnight was closer to the consistency of jam or marmalade than a Turkish delight.  It was far, *far* from delightful.&#xD;&#xA;&#xD;&#xA;When I prepared this I didn't actually follow the source URL and noticed a few differences that *may* account for the problem (but I'm not sure, that's why I'm asking):&#xD;&#xA;&#xD;&#xA;  * The original recipe calls for 1/2 teaspoon of agar; the one in the collection specifies exactly 1.2 g.&#xD;&#xA;  * The original recipe specifically says to cover with a cloth; the collection recipe is not so specific, it just says to cover (I used plastic wrap).&#xD;&#xA;  * The original recipe says to refrigerate in an ice-water bath; the collection recipe does not (I just put the dish in the fridge).&#xD;&#xA;&#xD;&#xA;Other issues that may have been causes:&#xD;&#xA;&#xD;&#xA;  * It turned out that my scale wasn't precise enough to get exactly 1.2 g.  The amount I used could have been anywhere between 1 g and 2 g.  In retrospect, I wish I had checked the original recipe and simply used the 1/2 teaspoon that it called for.&#xD;&#xA;&#xD;&#xA;  * I got the agar from an Asian grocery store, and the packaging clearly *said* &quot;agar agar&quot;, but I did notice that it had two ingredients, the second one (after agar) being vanilla.  I'm not sure whether this is normal or whether it might have been diluting the agar mix.&#xD;&#xA;&#xD;&#xA;  * I did notice that it did not seem to be gelling *at all* while it was coming down to room temperature.  It was basically a soup until it had been refrigerated.&#xD;&#xA;&#xD;&#xA;Can anyone identify the most likely reason why this didn't work out?  Did I use too little agar?  Too much?  Could some of the differences between the two recipe versions be important?  Could it be something I haven't thought of yet?&#xD;&#xA;&#xD;&#xA;And equally importantly for the purposes of this question, **can I fix it** or am I going to have to throw it out?&#xD;&#xA;&#xD;&#xA;  [1]: http://globalveggie.wordpress.com/2008/09/26/turkish-delight/&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/" />
  <row Id="16349" PostHistoryTypeId="1" PostId="7951" RevisionGUID="e2730f77-eff1-4479-993c-04c9dc467d75" CreationDate="2010-10-08T14:12:52.080" UserId="41" Text="Why did my &quot;Turkish Delight&quot; turn into a horrible goopy mess?" />
  <row Id="16350" PostHistoryTypeId="3" PostId="7951" RevisionGUID="e2730f77-eff1-4479-993c-04c9dc467d75" CreationDate="2010-10-08T14:12:52.080" UserId="41" Text="&lt;candy&gt;&lt;gelling-agents&gt;" />
  <row Id="16351" PostHistoryTypeId="2" PostId="7952" RevisionGUID="c8c46ed5-1ad9-4e09-a6ca-0af249533bd5" CreationDate="2010-10-08T14:13:58.073" UserId="1236" Text="I make smoothies every morning for my wife and myself (and have for over a year now), and when working out also added protein powder.  The only difference between our recipe and yours is an inclusion of a few ounces of greek yogurt.&#xD;&#xA;&#xD;&#xA;On the days when I knew the workout would run long (and potentially make me late for work), I was making them the night before with no problem.  As yossarian said, as long as you make sure the protein powder is fully blended/dissolved you'll be fine.  I've noticed no graininess/texture difference between night-before and morning-of.&#xD;&#xA;&#xD;&#xA;The ingredients do separate a little overnight, but a quick shake or stir and they're back to normal.&#xD;&#xA;&#xD;&#xA;I would say to try it and see how it works with your exact combination of ingredients.  &#xD;&#xA;&#xD;&#xA;Something to watch out for: my wife swears that sometimes, making them beforehand would cause a bit of a &quot;sharp&quot; edge to the taste of the smoothie - if this is true, my guess would be the interaction between the acid in the fruit and the base in the dairy.  But, not being a chemist I can't speak to that.  I can, however, say that I personally haven't noticed a difference based on whether it was made the night before or not.&#xD;&#xA;&#xD;&#xA;I see that you're not using ice; I don't know if you're using frozen berries or not, but if you're used to a chunkier ice-like smoothie from frozen berries, you'll lose that texture of course." />
  <row Id="16352" PostHistoryTypeId="2" PostId="7953" RevisionGUID="b0e6bcbd-d73c-478c-a706-e8dbdb9aff3c" CreationDate="2010-10-08T14:47:45.477" UserId="2402" Text="According to Wikipedia, [Turkish delight][1] base is not agar but starch and sugar.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Turkish_Delight" />
  <row Id="16353" PostHistoryTypeId="2" PostId="7954" RevisionGUID="fc7e4838-f49a-4c57-b1a0-a48d72c6bb1c" CreationDate="2010-10-08T15:05:06.790" UserId="1393" Text="I've worked with agar a lot, and made a few things from the HRC. Of all of the things you've identified as possible problems, I think the biggest likely ones are the quantity of agar, and the agar powder itself. Everything else about the cooling issue is normal. Agar powders do vary. You want to find one that is pure, unadulterated agar, not one that is setup to be a pre-prepared dessert as those are weaker.&#xD;&#xA;&#xD;&#xA;If just for a laugh you want to try to save this batch, heat it back up until the agar fully melts, shear in a second amount equal to what you did last night, making sure it fully dissolves, then let it set again. I'm pretty sure that will work.&#xD;&#xA;&#xD;&#xA;You can also pick up a sub-gram scale on Amazon for around $20. Thanks, drug dealers! They are very helpful when making small batches of &quot;molecular&quot; recipes." />
  <row Id="16354" PostHistoryTypeId="6" PostId="7935" RevisionGUID="82e2307d-cc11-47bc-83e6-427116c4598b" CreationDate="2010-10-08T15:25:10.890" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;preparation&gt;&lt;frying&gt;&lt;oil&gt;" />
  <row Id="16355" PostHistoryTypeId="2" PostId="7955" RevisionGUID="776e3011-4059-40a2-9cd7-c4d3a88fe96f" CreationDate="2010-10-08T15:40:38.603" UserDisplayName="jonsequitur" Text="There is often a need with a CSA box to use up the last of the previous box when the new box arrives. Making soup is a great strategy for doing this. Almost any combination of vegetables works well in a soup, and leftover soup stretches the lifetime of the vegetables and can also be frozen with good results.&#xD;&#xA;&#xD;&#xA;You can suit the type of soup to the combination of vegetables you have on hand, which is something I like about a CSA: it pushes me to try out new recipes. Okra and tomatoes? Gumbo. Or Indian curry soup. Chard, parsley, and squash? Tortilla soup. Etc." />
  <row Id="16356" PostHistoryTypeId="16" PostId="7955" RevisionGUID="776e3011-4059-40a2-9cd7-c4d3a88fe96f" CreationDate="2010-10-08T15:40:38.603" UserId="-1" />
  <row Id="16357" PostHistoryTypeId="2" PostId="7956" RevisionGUID="25f4f12a-f84d-4e4e-9606-7b57b7854b40" CreationDate="2010-10-08T16:57:57.390" UserId="641" Text="This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperature and a little longer than the recipe dictated. Also, I didn't turn the duck over at all.&#xD;&#xA;&#xD;&#xA;The duck was completely done. My wife complained about the horrible taste of the breast, while I was happily eating the leg. Later on I found that the breast was foul smelling and tasting...&#xD;&#xA;&#xD;&#xA;Any idea why this would happen? Did I cook too long, should I have turned the duck over, why should the leg be tasty and the breast foul???" />
  <row Id="16358" PostHistoryTypeId="1" PostId="7956" RevisionGUID="25f4f12a-f84d-4e4e-9606-7b57b7854b40" CreationDate="2010-10-08T16:57:57.390" UserId="641" Text="What happened to my duck?" />
  <row Id="16359" PostHistoryTypeId="3" PostId="7956" RevisionGUID="25f4f12a-f84d-4e4e-9606-7b57b7854b40" CreationDate="2010-10-08T16:57:57.390" UserId="641" Text="&lt;cooking-techniques&gt;&lt;oven&gt;&lt;duck&gt;" />
  <row Id="16360" PostHistoryTypeId="6" PostId="7956" RevisionGUID="5edb1b29-3341-4d1a-98c7-961b3516a346" CreationDate="2010-10-08T18:03:36.000" UserId="41" Comment="edited tags" Text="&lt;oven&gt;&lt;roasting&gt;&lt;duck&gt;" />
  <row Id="16361" PostHistoryTypeId="2" PostId="7957" RevisionGUID="622028af-cd44-42e5-a6c6-c066337efa11" CreationDate="2010-10-08T21:10:24.493" UserId="218" Text="Assuming you didn't do some kind of &quot;flavor injection&quot; treatment, there is absolutely no reason why one part of a bird would taste radically different from another. I'm going to go with &quot;Bad Duck.&quot;&#xD;&#xA;&#xD;&#xA;Cooking the bird slowly seriously reduces the possibility of a &quot;hot spot&quot; causing some kind of local taste variance. Breast meat will become overdone at the point where dark meat is still tasty, but that wouldn't explain smell or taste, and unpleasant *smells* are almost always related to bacterial issues.&#xD;&#xA;&#xD;&#xA;If it was discolored, it could have been local bruising, which would cause some taste issues, but, again, wouldn't explain the smell." />
  <row Id="16362" PostHistoryTypeId="5" PostId="7932" RevisionGUID="3e7fde3b-eaaf-40ea-840b-8320ad1fc4f5" CreationDate="2010-10-08T22:29:38.140" UserId="446" Comment="added recipe" Text="I decided to make pad thai noodles from scratch.  The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a blender.  After that it called for steaming the batter in small batches then slicing into noodles.  The problem that I had is that these noodles did not cook up in my wok correctly.  They got extremely gummy and were grainy.&#xD;&#xA;&#xD;&#xA;I have experience with pasta, but I have no idea where I went wrong with such a simple recipe.  Anybody have any ideas on how I can fix this? &#xD;&#xA;&#xD;&#xA;EDIT: the recipe was this&#xD;&#xA;1 1/4 cup rice&#xD;&#xA;1 1/4 cup water&#xD;&#xA;oil to coat steamer tray&#xD;&#xA;&#xD;&#xA;Place rice in water overnight, blend until smooth (smoother better than not), ladle into oiled steamer pan one ladle full every five minutes, remove noodle sheets and slice noodles." />
  <row Id="16363" PostHistoryTypeId="2" PostId="7958" RevisionGUID="55c12574-a8fc-49bd-a6c8-32438206cc0a" CreationDate="2010-10-08T22:57:38.290" UserId="2125" Text="I've seen huge butchers blocks that essentially is a table with a butcher block top. How do you clean such a thing if you can't wash it in the sink? Should those blocks only be used for vegetables and not meat because it can get messy and hard to clean (oil and 'juices')?" />
  <row Id="16364" PostHistoryTypeId="1" PostId="7958" RevisionGUID="55c12574-a8fc-49bd-a6c8-32438206cc0a" CreationDate="2010-10-08T22:57:38.290" UserId="2125" Text="How to clean a big butcher block?" />
  <row Id="16365" PostHistoryTypeId="3" PostId="7958" RevisionGUID="55c12574-a8fc-49bd-a6c8-32438206cc0a" CreationDate="2010-10-08T22:57:38.290" UserId="2125" Text="&lt;equipment&gt;" />
  <row Id="16366" PostHistoryTypeId="2" PostId="7959" RevisionGUID="28bc736a-bf88-4cf0-9f06-1b44c596e271" CreationDate="2010-10-08T23:16:13.970" UserId="1259" Text="Roux mention in [this answer][1] smoking water. How do you do this? What does it taste like? How do you use it? &#xD;&#xA;&#xD;&#xA;Sounds fascinating!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7792/additional-ingredients-to-homemade-pasta/7805#7805" />
  <row Id="16367" PostHistoryTypeId="1" PostId="7959" RevisionGUID="28bc736a-bf88-4cf0-9f06-1b44c596e271" CreationDate="2010-10-08T23:16:13.970" UserId="1259" Text="How do you smoke water?" />
  <row Id="16368" PostHistoryTypeId="3" PostId="7959" RevisionGUID="28bc736a-bf88-4cf0-9f06-1b44c596e271" CreationDate="2010-10-08T23:16:13.970" UserId="1259" Text="&lt;smoking&gt;&lt;water&gt;" />
  <row Id="16369" PostHistoryTypeId="2" PostId="7960" RevisionGUID="a7e39b38-cef6-4160-9bbc-e55ce2adc652" CreationDate="2010-10-08T23:26:00.787" UserDisplayName="daniel" Text="Fill a basin or hotel pan with water.&#xD;&#xA;&#xD;&#xA;Place in your smoker. Ensure the smoker heat is set below 100C/212F (adjust as necessary for distance above/below sea level).&#xD;&#xA;&#xD;&#xA;Um... smoke. An hour should do fine. More if you want more. Optionally strain through a superbag or muslin to remove any deposited particulate matter." />
  <row Id="16370" PostHistoryTypeId="2" PostId="7961" RevisionGUID="d30f141f-cb86-460d-8585-fe9789e2bb56" CreationDate="2010-10-08T23:32:32.113" UserId="60" Text="You can certainly cut meat on these, I have a large end-grain cutting board that is too large to wash conveniently in my sink. &#xD;&#xA;&#xD;&#xA;There are a number of methods to clean them:&#xD;&#xA;&#xD;&#xA;### Soap and Water&#xD;&#xA;&#xD;&#xA;Soap and hot water are best for regular cleaning. Just get a rag or brush and scrub it. Dish soap is just fine for this use. Make sure to rinse and dry it thoroughly.&#xD;&#xA;&#xD;&#xA;### Vinegar&#xD;&#xA;&#xD;&#xA;If you don't mind the smell you can use undiluted white vinegar to clean and sanitize your surface. If you keep some in a spray bottle you can just spray it down and wipe it with a paper towel. If you have a big oily mess, I'd suggest starting with the soap &amp; water method, and finishing up with vinegar.&#xD;&#xA;&#xD;&#xA;Vinegar is apparently [very effective](http://www.hi-tm.com/Documents/Cutboard.html) at killing microbes, surprisingly more effective than harsher quaternary ammonium solutions.&#xD;&#xA;&#xD;&#xA;### Bleach&#xD;&#xA;&#xD;&#xA;A little goes a long way with this. You only need a teaspoon or two for a quart of water. Just spray it down thoroughly, let stand 5 minutes. Finish with rinsing and drying. Like vinegar this is best as a followup to soap &amp; water for a really messy board.&#xD;&#xA;&#xD;&#xA;### Lemon&#xD;&#xA;&#xD;&#xA;If you have strong garlic, onion, fish, or other smells in your butcher block you can cut a lemon in half and rub the board down with the halves. Lemon juice is a weak antiseptic, so this should be used primarily for odor control and not as a sanitization substitute.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;Note that regular cleaning also requires regular seasoning of your block surface. You should oil your board/block once a week, or more with frequent use.&#xD;&#xA;&#xD;&#xA;See also:&#xD;&#xA;&#xD;&#xA;* http://whatscookingamerica.net/CuttingBoards/AllAbout.htm" />
  <row Id="16371" PostHistoryTypeId="2" PostId="7962" RevisionGUID="05276c1a-b405-46cc-bb9b-6d9993de977e" CreationDate="2010-10-08T23:50:10.987" UserId="2088" Text="I see a lot of restaurants and grocery stores advertising kosher food.  What qualifies a kosher dish?" />
  <row Id="16372" PostHistoryTypeId="1" PostId="7962" RevisionGUID="05276c1a-b405-46cc-bb9b-6d9993de977e" CreationDate="2010-10-08T23:50:10.987" UserId="2088" Text="What are the requirements for a dish to be kosher?" />
  <row Id="16373" PostHistoryTypeId="3" PostId="7962" RevisionGUID="05276c1a-b405-46cc-bb9b-6d9993de977e" CreationDate="2010-10-08T23:50:10.987" UserId="2088" Text="&lt;kosher&gt;" />
  <row Id="16374" PostHistoryTypeId="2" PostId="7963" RevisionGUID="d7d2e578-f047-4aba-bdb3-f583c0e08b60" CreationDate="2010-10-08T23:52:21.090" UserId="2349" Text="One thing that will be very important, is a good supply of fresh fish. and this can be quite difficult. In St Louis, try Bob's Seafood located 170 and Olive. They supply a number of restaurants in the area.&#xD;&#xA;&#xD;&#xA;By the way, I'm not affiliated with Bob's! They're just good." />
  <row Id="16375" PostHistoryTypeId="2" PostId="7964" RevisionGUID="da1e6483-523b-4549-b82a-d5aac13610d3" CreationDate="2010-10-09T00:10:07.257" UserDisplayName="daniel" Text="There are quite a few rules involved. Short version:&#xD;&#xA;&#xD;&#xA; - Animals must be slaughtered in a specific way, blood drained, and a rabbi must supervise&#xD;&#xA; - Dairy and meat (fish does not count as meat, generally) may not be served in the same dish. Depending on the level of observance, separate sets of dishes, cutlery, sinks, fridges, etc are maintained for dairy and for meat. Less Orthodox Jews will serve meats and dairy in the same meal, but not in the same preparation.&#xD;&#xA; - No shellfish&#xD;&#xA; - No pork&#xD;&#xA; - Only cloven-hoofed animals which also chew cud&#xD;&#xA; - A rabbi must supervise food preparation (except in one's own home when prepared by observant Jews)&#xD;&#xA;&#xD;&#xA;That's the basics. The Wikipedia articles on kosher food and _kashruth_ will explain further." />
  <row Id="16376" PostHistoryTypeId="5" PostId="7964" RevisionGUID="df34e9be-446e-4167-a767-ad2cf01338a2" CreationDate="2010-10-09T00:39:19.887" UserDisplayName="daniel" Comment="+link, expand" Text="There are quite a few rules involved. Short version:&#xD;&#xA;&#xD;&#xA; - Animals must be slaughtered in a specific way, blood drained, and a rabbi must supervise&#xD;&#xA; - Dairy and meat (fish does not count as meat, generally) may not be served in the same dish. Depending on the level of observance, separate sets of dishes, cutlery, sinks, fridges, etc are maintained for dairy and for meat. Less Orthodox Jews will serve meats and dairy in the same meal, but not in the same preparation.&#xD;&#xA; - No shellfish; fish must have both fins and scales to be kosher&#xD;&#xA; - No pork&#xD;&#xA; - Only cloven-hoofed animals which also chew cud&#xD;&#xA; - A rabbi must supervise food preparation when prepared by non-Jews&#xD;&#xA;&#xD;&#xA;That's the basics. The Wikipedia articles on kosher food and _[kashruth][1]_ will explain further. Reform and Reconstructionist Jews may or may not follow some or all of the practices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kashruth" />
  <row Id="16377" PostHistoryTypeId="6" PostId="7958" RevisionGUID="0e6c353b-4c3c-4982-9e76-35e3dcaa1458" CreationDate="2010-10-09T03:01:13.977" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="16378" PostHistoryTypeId="2" PostId="7965" RevisionGUID="ccf7e49b-317c-456d-8a5d-3ef6ebcce224" CreationDate="2010-10-09T03:01:59.467" UserId="1259" Text="I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense to me. Often times, a recipe will call for a clove of garlic. The instructions of the recipe will call for you to rub the clove on the inside of the pot before starting the recipe. The recipe will make no further reference to the garlic. &#xD;&#xA;&#xD;&#xA;Why do I need to do this? Am I supposed to use the garlic in the dish after the rubbing? Does the rubbing of garlic really affect the dish? How? Why?&#xD;&#xA;&#xD;&#xA;This seems like it wouldn't have any significant effect and seems like a bit of a waste. We usually end up sautéing the garlic for 15-30 seconds and then proceeding as normal. Are we missing something?" />
  <row Id="16379" PostHistoryTypeId="1" PostId="7965" RevisionGUID="ccf7e49b-317c-456d-8a5d-3ef6ebcce224" CreationDate="2010-10-09T03:01:59.467" UserId="1259" Text="Why does my fondue call to wipe the pot with garlic?" />
  <row Id="16380" PostHistoryTypeId="3" PostId="7965" RevisionGUID="ccf7e49b-317c-456d-8a5d-3ef6ebcce224" CreationDate="2010-10-09T03:01:59.467" UserId="1259" Text="&lt;garlic&gt;&lt;fondue&gt;" />
  <row Id="16381" PostHistoryTypeId="2" PostId="7966" RevisionGUID="3b9314d0-b78b-484c-b5c3-00e3d13173fe" CreationDate="2010-10-09T03:05:57.070" UserDisplayName="daniel" Text="You rub the garlic in the pot to gain a subtle garlic flavour. Same idea as rubbing a sliced garlic clove on grilled bread, or on meat prior to cooking.&#xD;&#xA;&#xD;&#xA;Raw garlic is also moderately antibacterial in nature, so I suppose that _could_ be a reason too." />
  <row Id="16383" PostHistoryTypeId="5" PostId="7943" RevisionGUID="fb05da16-8184-444d-b5f0-447226bc9e6a" CreationDate="2010-10-09T03:12:37.583" UserId="446" Comment="fixed grammar and spelling" Text="I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy enough and the meat is kind of &quot;wet&quot; and watery.&#xD;&#xA;&#xD;&#xA;I'd like to know what will change if I bake it longer at this temperature, or if I bake it for the same time at higher temperature. Basically, how does temperature, baking time and air flow (optional ventilation in the oven) affect the meat. I guess I should experiment, but I'd like to understand the underlying processes a bit." />
  <row Id="16384" PostHistoryTypeId="2" PostId="7968" RevisionGUID="e8b6aa83-b4c1-4b92-880c-31b9cbcfec73" CreationDate="2010-10-09T03:18:40.263" UserId="2744" Text="Here's what I do:&#xD;&#xA;&#xD;&#xA;- Marinate with herbs, garlic and salt, then cover with olive oil&#xD;&#xA;- Bake for 45 mins @ 350F&#xD;&#xA;- Broil for 15 mins on Hi&#xD;&#xA;&#xD;&#xA;It comes out nice, brown and tasty." />
  <row Id="16386" PostHistoryTypeId="2" PostId="7970" RevisionGUID="6b5fe6d7-e726-416f-a74c-831e9ce5234f" CreationDate="2010-10-09T04:30:51.810" UserId="600" Text="I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated." />
  <row Id="16387" PostHistoryTypeId="1" PostId="7970" RevisionGUID="6b5fe6d7-e726-416f-a74c-831e9ce5234f" CreationDate="2010-10-09T04:30:51.810" UserId="600" Text="Is using treated wood bad for smoking meat?" />
  <row Id="16388" PostHistoryTypeId="3" PostId="7970" RevisionGUID="6b5fe6d7-e726-416f-a74c-831e9ce5234f" CreationDate="2010-10-09T04:30:51.810" UserId="600" Text="&lt;smoking&gt;" />
  <row Id="16389" PostHistoryTypeId="6" PostId="7970" RevisionGUID="f1af383f-7f73-4270-9fe9-ab5c3e042b98" CreationDate="2010-10-09T04:32:21.167" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;smoking&gt;" />
  <row Id="16390" PostHistoryTypeId="2" PostId="7971" RevisionGUID="29b06782-c629-43b6-984e-f92fa8a8c074" CreationDate="2010-10-09T04:33:30.900" UserDisplayName="daniel" Text="Good lord no. You have no idea how the drumsticks were treated or with what chemicals (cyanide derivatives are often used in pressure-treated woods, for example). &#xD;&#xA;&#xD;&#xA;No. No no no no no." />
  <row Id="16392" PostHistoryTypeId="5" PostId="7792" RevisionGUID="3f52bb61-85e6-4ee0-b884-8631f72f1568" CreationDate="2010-10-09T11:16:13.043" UserId="2693" Comment="added 175 characters in body; added 34 characters in body" Text="I would like to make interesting, unusual home-made pasta. I am looking for ideas on what to add to the pasta dough to add colour and taste (especially taste).&#xD;&#xA;&#xD;&#xA;Well-known additions include: &#xD;&#xA;&#xD;&#xA;* puréed spinach&#xD;&#xA;* carrots&#xD;&#xA;* beetroot juice (adds colour only in my experience, but little taste)&#xD;&#xA;* tomato puree&#xD;&#xA;&#xD;&#xA;does anybody know other ingredients - preferably vegetables - that work? I was thinking about pumpkin for example, but I'm unsure whether the pasta will hold together. &#xD;&#xA;&#xD;&#xA;&gt; **Update:** Thanks for all the great ideas folks! I'm currently looking to get a better tool to make the pasta - cutting by hand doesn't produce perfect results - I'll start experimenting once I have it." />
  <row Id="16393" PostHistoryTypeId="2" PostId="7972" RevisionGUID="b973b968-c5e4-4e7c-a1b9-09563d841460" CreationDate="2010-10-09T14:00:08.893" UserId="719" Text="Professionally you scatter the surface with sawdust and then 'scrub' the surface (dry) with a metal brush. This takes off the top surface and removes any blood, etc, which is why if you see an old butchers block or one that has been in good use it will be worn down considerably. In a domestic setting I suppose that would be more difficult (but by no means impossible). Vinigar is an excellent cleaner, as Hobodave and Yossarian said, but I wouldn't use bleach on a butchers block, or wood in general really. Better for plastic chopping boards if you are going to use it." />
  <row Id="16397" PostHistoryTypeId="2" PostId="7974" RevisionGUID="409f398c-1b4e-453a-9013-79026b7a888b" CreationDate="2010-10-09T15:49:11.957" UserId="219" Text="&gt; We usually end up sautéing the garlic for 15-30 seconds and then proceeding as normal.&#xD;&#xA;&#xD;&#xA;If you like the results, keep doing it. That's how we do it - I've never been able to taste even a hint of garlic in a fondue done the traditional way." />
  <row Id="16398" PostHistoryTypeId="2" PostId="7975" RevisionGUID="1353725f-fa5c-4bab-bc23-3c8bb81684a9" CreationDate="2010-10-09T17:00:49.067" UserId="1511" Text="After seeing this [question][1] I started to think more about my meatballs and wonder how can I keep them round ? &#xD;&#xA;&#xD;&#xA;I have always been under the impression that you should first brown the outside and then cook them through.  Problem is during the browning in the frying pan I end up with flat sides.&#xD;&#xA;&#xD;&#xA;What can I do?  Help my meatballs! &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/826/how-to-stop-meatballs-falling-apart-when-frying" />
  <row Id="16399" PostHistoryTypeId="1" PostId="7975" RevisionGUID="1353725f-fa5c-4bab-bc23-3c8bb81684a9" CreationDate="2010-10-09T17:00:49.067" UserId="1511" Text="How to keep a meatball round ?" />
  <row Id="16400" PostHistoryTypeId="3" PostId="7975" RevisionGUID="1353725f-fa5c-4bab-bc23-3c8bb81684a9" CreationDate="2010-10-09T17:00:49.067" UserId="1511" Text="&lt;meatballs&gt;" />
  <row Id="16401" PostHistoryTypeId="2" PostId="7976" RevisionGUID="32a53f57-11c2-4828-87a1-8103c416520e" CreationDate="2010-10-09T18:02:39.727" UserId="1546" Text="Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around.&#xD;&#xA;&#xD;&#xA;Both varieties have a lot of starch, but I don't know if it's the same starch. Is it?&#xD;&#xA;" />
  <row Id="16402" PostHistoryTypeId="1" PostId="7976" RevisionGUID="32a53f57-11c2-4828-87a1-8103c416520e" CreationDate="2010-10-09T18:02:39.727" UserId="1546" Text="Are sushi rice and arborio rice valid substitutes of each other?" />
  <row Id="16403" PostHistoryTypeId="3" PostId="7976" RevisionGUID="32a53f57-11c2-4828-87a1-8103c416520e" CreationDate="2010-10-09T18:02:39.727" UserId="1546" Text="&lt;substitutions&gt;&lt;rice&gt;" />
  <row Id="16404" PostHistoryTypeId="6" PostId="6391" RevisionGUID="3027b553-afcc-4d82-8b90-eae1e4de1253" CreationDate="2010-10-09T18:05:00.517" UserId="1546" Comment="edited tags" Text="&lt;rice&gt;&lt;risotto&gt;" />
  <row Id="16405" PostHistoryTypeId="2" PostId="7977" RevisionGUID="551e0101-2e10-4cc8-9fc6-595ac4ca94ed" CreationDate="2010-10-09T18:10:46.717" UserId="2757" Text="Whilst there may be pasta shapes designed to be decorative rather than functional most pasta shapes serve a clear purpose. Spaghetti, for example holds a pesto or a finely ground beef sauce very well, whereas if you used a thicker pasta noodle for something like pesto or just a simple olive oil and garlic dressing there would be too much pasta per forkful to flavouring. Yet a thick tagliatelle would be very suited to a game pasta sauce made with chunks of rabbit or hare. Chunky vegetable sauces work very well with large pasta shells, as the shells catch the vegetable pieces in the sauce, making it easier to eat. Tubular pasta works very well with creamy sauces (such as macaroni and cheese) because it is very satisfying to bite into the tube and feel the sauce releases within. You could also say that so many shapes exist to satisfy the individual's personal taste and sense of fun." />
  <row Id="16406" PostHistoryTypeId="2" PostId="7978" RevisionGUID="fb71b263-ef91-4f72-95c5-7e8ec0ecb1ad" CreationDate="2010-10-09T18:16:19.420" UserId="2757" Text="The quickest way is to defrost is in the microwave, although it may not defrost evenly and some may 'cook' slightly. Defrosting meat quickly usually means you lose moisture too. If you are planning on using the beef straight away I wouldn't worry about the safety issue as long as you cook it through. " />
  <row Id="16407" PostHistoryTypeId="2" PostId="7979" RevisionGUID="dbb31845-7046-47ac-ab88-cafa9f5c1882" CreationDate="2010-10-09T18:23:08.613" UserId="67" Text="I've done risotto with other short grain rices (which includes sushi rice), with good results.  I've even used medium grain rice in a pinch, and you'll have to stir more, but it'll come out.&#xD;&#xA;&#xD;&#xA;I'd assume the same would be true in reverse -- that most short grain rices (incl. arborio) would make a decent sushi ... unless it's short grained brown rice, that'd likely less you up.&#xD;&#xA;&#xD;&#xA;Basically, there's three main varieties of rice:  short, medium and long  (not including 'wild rice' or how it's treated (white vs. brown vs. parboiled).  So long as you stay within one group, you're usually fine, so long as you don't change the treatment or technique used to cook it." />
  <row Id="16408" PostHistoryTypeId="2" PostId="7980" RevisionGUID="89ef3587-c9a0-468c-97ac-14a7b0af0651" CreationDate="2010-10-09T18:23:23.590" UserId="1393" Text="I think that by the time you got the sushi rice to release enough starch to make something approaching risotto, the interior would be overcooked. I would invest in the separate varieties." />
  <row Id="16409" PostHistoryTypeId="2" PostId="7981" RevisionGUID="58c42bbb-491f-4ed2-aa39-b0effa3b9f6d" CreationDate="2010-10-09T18:25:27.890" UserId="2757" Text="You could have bought a wild duck. They can taste very fishy, particularly in the breast meat. The traditional way of getting the fishy taste out of wild duck is to cook it with a potato in the cavity but I don't think this makes very much difference." />
  <row Id="16410" PostHistoryTypeId="2" PostId="7982" RevisionGUID="df3cd588-9006-423d-9997-2ac4c2a07812" CreationDate="2010-10-09T18:28:55.780" UserId="611" Text="For meat, the answer is basically that the animal must have cloven hooves, and chew the cud. It must also be properly slaughtered, and the meat salted to remove the blood. There are all sorts of interesting edge cases to this, like giraffes, which are theoretically kosher animals, but no-one knows the way to slaughter them correctly.&#xD;&#xA;Also, fish (which must have scales and fins, I think) is not meat for this purpose, but poultry is.&#xD;&#xA;&#xD;&#xA;You can't cook meat products and dairy products in the same set of pans, or serve them in the same dishes. There are all sorts of knock-on effects to this. For instance, some traditional cheeses are made with rennet, exracted from the stomach of a calf, which means that they've mixed &quot;meat&quot; and &quot;milk&quot; and are therefore unkosher.&#xD;&#xA;&#xD;&#xA;Any leafy vegetable must be inspected to make sure there are no insects in it. grains and legumes need to be sorted to make sure that nothing inedible is accidentally included. &#xD;&#xA;&#xD;&#xA;Any fruit or vegetable is unkosher if it was grown on Jewish land during the seventh year, when the land must rest. This rule doesn't apply for non-Jewish land. &#xD;&#xA;&#xD;&#xA;A tenth of any food grown must be given to charity or left to rot. This is usually done by the growers, and if they're not Jewish then it doesn't usually matter.&#xD;&#xA;&#xD;&#xA;That's all I can remember from my time in the Israeli Navy.&#xD;&#xA;&#xD;&#xA;There's a lot of other details which are too numerous for this medium. There are also a lot of things to do with passover specifically, which you should probably ask about in a separate question.&#xD;&#xA;" />
  <row Id="16411" PostHistoryTypeId="2" PostId="7983" RevisionGUID="f1152cec-e215-488a-9cde-860c1c8d945c" CreationDate="2010-10-09T18:29:58.960" UserId="2757" Text="The time your chicken will take to cook depends on the size and the quality of the bird. A good quality chicken has no need for olive oil or any other fats to be added. A way of ensuring a large bird has juicy tender breast meat is to roast it upside down for the half the cooking time and then turn it over so that the skin browns and goes crispy. I think the golden rule for cooking chicken is to untruss the legs, so if they are tied together untie them before cooking. This results in the thighs cooking at nearer the same time as the breast meat." />
  <row Id="16412" PostHistoryTypeId="2" PostId="7984" RevisionGUID="265c0ab8-a30a-45ef-b389-5a1575778080" CreationDate="2010-10-09T18:31:19.293" UserId="67" Text="I saw a recommendation on 30 Minute Meals to place each one in a muffin tin (they were sized so they stuck out the top), and then bake them.  You'd have to find the right sized tray for your size of meatballs, though.&#xD;&#xA;&#xD;&#xA;I'm guessing you'd also want a large tray underneath, though, or you risk dripping grease inside the oven.&#xD;&#xA;&#xD;&#xA;... you could probably also just put 'em on a sheet tray and bake 'em, and you'd only get one flat side, rather than from each time you turned them in the pan." />
  <row Id="16414" PostHistoryTypeId="2" PostId="7985" RevisionGUID="9324d941-f160-4113-9445-b01380c33010" CreationDate="2010-10-09T18:36:20.857" UserId="2757" Text="Sauteed and pureed nettle tops work well in pasta (they lose their sting on cooking!). Sun-dried tomato, fresh pureed basil, saffron and squid ink are also good flavourings. Saffron is a very delicate flavour but goes well with seafood and cream sauces." />
  <row Id="16415" PostHistoryTypeId="2" PostId="7986" RevisionGUID="792b5d78-d635-494b-a345-6a144ad251a7" CreationDate="2010-10-09T18:52:00.700" UserId="1123" Text="Personally, I wouldn't worry too much about how they look, but rather how they taste! In some sense there is a trade off between the two. You can initially mold them into a pretty round shape and then cook them them immediately in the sauce; this way will retain their round shape.&#xD;&#xA;&#xD;&#xA;However, the more effective way (and the authentic Italian method) is to bake them in an oven first with a bit of olive oil. This cooks the meatballs nicely and gives their surface a lovely texture and brown colour. It is however inevitable that they will lose some of their roundness and flatten at the bottom (depending on their firmness), as you state. A small price to pay for the taste however, I think!" />
  <row Id="16416" PostHistoryTypeId="2" PostId="7987" RevisionGUID="dbf897a5-d721-425d-b15e-23d0618b4900" CreationDate="2010-10-09T18:57:55.990" UserDisplayName="daniel" Text="Make them smaller, for one. For another, does your recipe contain much added liquid? That makes the raw product softer and more likely to squish.&#xD;&#xA;&#xD;&#xA;Third, do you press them while they're in the pan? Don't do that ;)&#xD;&#xA;&#xD;&#xA;Echoing advice above, too; baking will maintain roundness better, as will deep-frying." />
  <row Id="16417" PostHistoryTypeId="2" PostId="7988" RevisionGUID="0fb255e5-9a57-4a82-858a-e855491cd299" CreationDate="2010-10-09T19:35:44.260" UserId="140" Text="I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste.&#xD;&#xA;&#xD;&#xA;Are there any tricks to make it less sweet?" />
  <row Id="16418" PostHistoryTypeId="1" PostId="7988" RevisionGUID="0fb255e5-9a57-4a82-858a-e855491cd299" CreationDate="2010-10-09T19:35:44.260" UserId="140" Text="How can I make a quick bread mix less sweet?" />
  <row Id="16419" PostHistoryTypeId="3" PostId="7988" RevisionGUID="0fb255e5-9a57-4a82-858a-e855491cd299" CreationDate="2010-10-09T19:35:44.260" UserId="140" Text="&lt;baking&gt;&lt;sugar&gt;" />
  <row Id="16420" PostHistoryTypeId="2" PostId="7989" RevisionGUID="00f2819f-69eb-4417-8d85-d07ec72a3ee3" CreationDate="2010-10-09T19:51:18.047" UserId="641" Text="Add a pinch of salt. Modern breads are very low on salt." />
  <row Id="16422" PostHistoryTypeId="2" PostId="7991" RevisionGUID="c8a75e37-45be-4b79-a9e6-1b8742e5aadf" CreationDate="2010-10-09T20:31:28.527" UserId="446" Text="You can change the flavor profile of mixes by adding more flour to cut the sugar. In the case of quick breads, I would suggest using self rising so that your quick breads will still have enough leavening. &#xD;&#xA;&#xD;&#xA;Another way to cut the sweet would be to add ingredients that are savory, such as nuts or vegetables.  Depending on the mix, additions could vastly change how sweet it tastes.  They also make mixes that have reduced sugar in them that you could try.  Some of the health food mixes and specialty diet mixes (things like gluten free and vegan) might be more up your alley.&#xD;&#xA;" />
  <row Id="16423" PostHistoryTypeId="5" PostId="7975" RevisionGUID="dadeaa22-e91a-4b1c-9658-480c37228e6a" CreationDate="2010-10-09T20:34:38.440" UserId="446" Comment="deleted 1 characters in body; edited title" Text="After seeing this [question][1] I started to think more about my meatballs and wonder how can I keep them round? &#xD;&#xA;&#xD;&#xA;I have always been under the impression that you should first brown the outside and then cook them through.  Problem is during the browning in the frying pan I end up with flat sides.&#xD;&#xA;&#xD;&#xA;What can I do?  Help my meatballs! &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/826/how-to-stop-meatballs-falling-apart-when-frying" />
  <row Id="16424" PostHistoryTypeId="4" PostId="7975" RevisionGUID="dadeaa22-e91a-4b1c-9658-480c37228e6a" CreationDate="2010-10-09T20:34:38.440" UserId="446" Comment="deleted 1 characters in body; edited title" Text="How to keep a meatball round?" />
  <row Id="16425" PostHistoryTypeId="2" PostId="7992" RevisionGUID="2dd6a926-eccd-4b7f-8d92-52bc2b088d22" CreationDate="2010-10-09T20:48:05.833" UserId="140" Text="From what I can tell, it seems that the only advantage is that it has a lower glycemic index.&#xD;&#xA;&#xD;&#xA;Here's my logic...&#xD;&#xA;&#xD;&#xA;On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, so you can use less than sugar (use 3 parts of agave sweetener for every 4 parts of sugar).&#xD;&#xA;&#xD;&#xA;Cane sugar has 4g of sugar in 1 teaspoon. (4 teaspoons of cane sugar = 16g of sugar)&#xD;&#xA;&#xD;&#xA;Agave sweetener has 16g of sugar in 1 tablespoon. (3 teaspoons of agave sweetener = 16g of sugar).&#xD;&#xA;&#xD;&#xA;So from a nutritional point of view, you are getting the same grams of sugar (16 in this case). So there seems to be no benefit here.&#xD;&#xA;&#xD;&#xA;Are they just trying to say that you're using less of the product so you can save money? If so, that is very misleading, since agave sweetener costs significantly more ($0.16/oz, $0.04/tsp) than sugar ($0.05/oz, $0.007/tsp) by 82.5%. That's nowhere near the 25% it can cost more than sugar and still be a cheaper alternative.&#xD;&#xA;&#xD;&#xA;The only other benefit I see is that it says that its glycemic index (39) is lower than sugar's (68) &lt;sup&gt;[[source]](http://www.wholesomesweeteners.com/glycemicindex.html)&lt;/sup&gt;.&#xD;&#xA;&#xD;&#xA;Am I overlooking anything? Are there any other benefits?" />
  <row Id="16426" PostHistoryTypeId="1" PostId="7992" RevisionGUID="2dd6a926-eccd-4b7f-8d92-52bc2b088d22" CreationDate="2010-10-09T20:48:05.833" UserId="140" Text="What are the advantages of using agave sweetener instead of sugar?" />
  <row Id="16427" PostHistoryTypeId="3" PostId="7992" RevisionGUID="2dd6a926-eccd-4b7f-8d92-52bc2b088d22" CreationDate="2010-10-09T20:48:05.833" UserId="140" Text="&lt;substitutions&gt;&lt;sugar&gt;" />
  <row Id="16428" PostHistoryTypeId="2" PostId="7993" RevisionGUID="33023bb9-50e5-46d5-aba8-022d33dba766" CreationDate="2010-10-09T20:58:06.230" UserId="1805" Text="Sepia to have a nice black pasta (spaghetti al nero di seppia) ![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/9Jx8f.jpg" />
  <row Id="16429" PostHistoryTypeId="5" PostId="7993" RevisionGUID="ed40b997-2041-46ef-90f0-695c142b844d" CreationDate="2010-10-09T21:04:25.810" UserId="1805" Comment="added 48 characters in body" Text="Sepia to have a nice black pasta (spaghetti al nero di seppia), saffron or maybe curry to have a yellow one. &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/9Jx8f.jpg" />
  <row Id="16430" PostHistoryTypeId="2" PostId="7994" RevisionGUID="96c2955d-4a91-4224-98b0-97a72a3bdd31" CreationDate="2010-10-09T21:18:41.267" UserId="219" Text="Agave sweetener has a higher level of fructose (as high as [92%](http://www.foodproductdesign.com/articles/2001/02/food-product-design-february-2001--sweetners-for.aspx) versus table sugar's 50%). You can use less than 16 grams of agave sugars and have it be as sweet as 16 grams of cane sugars. Lower calories for the same sweet taste." />
  <row Id="16431" PostHistoryTypeId="2" PostId="7995" RevisionGUID="e7456819-697f-4a38-b6a8-29c5764a2bf5" CreationDate="2010-10-09T21:22:52.333" UserId="219" Text="I'd imagine frequently rolling them around in the pan as you sear them would help." />
  <row Id="16433" PostHistoryTypeId="2" PostId="7996" RevisionGUID="60ddb4be-8fba-4192-905c-cdd1edbdb60b" CreationDate="2010-10-10T00:59:34.663" UserId="152" Text="I'm making fresh pasta and I'd like to put garlic in it. The problem is that garlic needs to be sauteed to taste good right? Since it doesn't take long to cook fresh pasta, will it work to just saute the pasta instead of boiling it?" />
  <row Id="16434" PostHistoryTypeId="1" PostId="7996" RevisionGUID="60ddb4be-8fba-4192-905c-cdd1edbdb60b" CreationDate="2010-10-10T00:59:34.663" UserId="152" Text="Sauteed fresh pasta?" />
  <row Id="16435" PostHistoryTypeId="3" PostId="7996" RevisionGUID="60ddb4be-8fba-4192-905c-cdd1edbdb60b" CreationDate="2010-10-10T00:59:34.663" UserId="152" Text="&lt;pasta&gt;" />
  <row Id="16436" PostHistoryTypeId="2" PostId="7997" RevisionGUID="da0d8b3f-cf05-439e-9d01-63a6acd73f6b" CreationDate="2010-10-10T01:58:53.753" UserDisplayName="daniel" Text="Fresh as in not dried? Yes, that will work. Just watch your heat, ensure it doesn't stick to the pan.&#xD;&#xA;&#xD;&#xA;Personally I would lightly sautee the garlic in a _lot_ of olive oil (making the olive oil the eventual sauce), then toss in the pasta for just long enough to heat it through, and then nomnomnom." />
  <row Id="16437" PostHistoryTypeId="2" PostId="7998" RevisionGUID="5bd9d6b9-ec20-426c-a3b0-34b702b74a8b" CreationDate="2010-10-10T04:28:30.480" UserId="1393" Text="I don't know if that will work, but it certainly isn't the traditional method. The normal way you would do this is to saute the garlic in butter (oil if you want, but generally fresh pasta pairs better with butter), then toss that with the quickly boiled pasta." />
  <row Id="16438" PostHistoryTypeId="2" PostId="7999" RevisionGUID="ce101b27-d1e2-4a24-9825-105c0a7a4fa7" CreationDate="2010-10-10T05:06:46.767" UserId="649" Text="I recently bought this oil mister (http://www.amazon.com/Prepara-PP02-OM100-Oil-Mister/dp/B0026L7BNU/ref=sr_1_1?ie=UTF8&amp;qid=1286686630&amp;sr=8-1) and filled it with olive oil to have another option besides the aerosol spray cans. Works pretty well, doesn't include any other ingredients, and can be refilled easily from large bottles of oil." />
  <row Id="16439" PostHistoryTypeId="5" PostId="4219" RevisionGUID="ca4f262f-d815-4ff9-846a-b31d77839f73" CreationDate="2010-10-10T07:31:54.837" UserId="220" Comment="edited body" Text="you sort of can do this.  Lasagne is sort of done this way.  &#xD;&#xA;&#xD;&#xA;I assume that the reason why you don't see this advocated with other types of pasta is that your sauce would become very starchy, and often you want to get rid of this starch.  &#xD;&#xA;&#xD;&#xA;If you can think of a sauce in which a lot of starchyness is desirable, then as long as the sauce was quite thin to start with then you might be able to thicken it up as it cooks by cooking the pasta in the sauce.&#xD;&#xA;&#xD;&#xA;But I think that the recipe would be very susceptible to going wrong as a small amount more water or a different brand of pasta and you might not get the sauce consistency you want, and then you'd have to take the pasta out to stop it overcooking whilst you adjusted the consistency of the sauce.  And if there was not enough liquid to start with you might not cook the pasta enough before the sauce dried out or became too gloopy.&#xD;&#xA;&#xD;&#xA;I imagine that you would get better results with fresh pasta than with dried too.&#xD;&#xA;&#xD;&#xA;[This blog post][1] has some interesting investigations into cooking pasta and some of the pictures of the starchy water from pasta cooked in small amounts water show how much starch is coming off the pasta. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" />
  <row Id="16440" PostHistoryTypeId="2" PostId="8000" RevisionGUID="4ec6cfe0-5cbe-4c28-a87e-65ea091a5fe2" CreationDate="2010-10-10T11:30:38.007" UserId="940" Text="Looking to make a apple chutney from 6.5 kg of apples but can't really find a recipe i'm happy with so i'm going to just wing it but need the raitios.&#xD;&#xA;&#xD;&#xA;What are the basic ratios for a generic chutney?&#xD;&#xA;&#xD;&#xA;Like Fruit to vinegar to sugar.&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="16441" PostHistoryTypeId="1" PostId="8000" RevisionGUID="4ec6cfe0-5cbe-4c28-a87e-65ea091a5fe2" CreationDate="2010-10-10T11:30:38.007" UserId="940" Text="What are the basic ratios for making a chutney" />
  <row Id="16442" PostHistoryTypeId="3" PostId="8000" RevisionGUID="4ec6cfe0-5cbe-4c28-a87e-65ea091a5fe2" CreationDate="2010-10-10T11:30:38.007" UserId="940" Text="&lt;recipe-problems&gt;&lt;apples&gt;&lt;chutney&gt;" />
  <row Id="16443" PostHistoryTypeId="2" PostId="8001" RevisionGUID="9c854595-b549-4b22-a62b-162b60655684" CreationDate="2010-10-10T12:51:54.217" UserId="1142" Text="We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?" />
  <row Id="16444" PostHistoryTypeId="1" PostId="8001" RevisionGUID="9c854595-b549-4b22-a62b-162b60655684" CreationDate="2010-10-10T12:51:54.217" UserId="1142" Text="How can I avoid chocolate truffle mix curdling?" />
  <row Id="16445" PostHistoryTypeId="3" PostId="8001" RevisionGUID="9c854595-b549-4b22-a62b-162b60655684" CreationDate="2010-10-10T12:51:54.217" UserId="1142" Text="&lt;chocolate&gt;&lt;cream&gt;&lt;truffles&gt;" />
  <row Id="16446" PostHistoryTypeId="2" PostId="8002" RevisionGUID="9baef575-cfdf-42d4-8796-27fac5cae4af" CreationDate="2010-10-10T14:31:45.633" UserId="2702" Text="Al of the above :-)  Make your own mix with more flour, less sugar and a pinch of salt.  Combine your mix with your pre-made mix and then cut in half for 2 batches. " />
  <row Id="16447" PostHistoryTypeId="2" PostId="8003" RevisionGUID="e482d26d-2680-4657-95dc-700239d412e0" CreationDate="2010-10-10T14:38:48.697" UserId="2761" Text="Try adding the heated cream to the chocolate away from the heat. Curdling often occurs when you add to much heat to the chocolate as it's the fats and cocoa solids in the chocolate separating that causes the issues.&#xD;&#xA;&#xD;&#xA;When I make truffles I tend to use a cheese grater to create fine chocolate shavings which melt easily when mixed with warm cream avoiding the need to add more heat which you might need to do if you have bigger chunks.&#xD;&#xA;&#xD;&#xA;To save a slightly curdled mixture you can sometimes get away with frantic whisking but the taste will probably be affected." />
  <row Id="16448" PostHistoryTypeId="2" PostId="8004" RevisionGUID="4895b561-e023-49e9-9a4d-80d269e4d4d3" CreationDate="2010-10-10T14:50:52.897" UserId="2761" Text="I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mould have started to appear.&#xD;&#xA;&#xD;&#xA;Is this still safe to eat? I realise mould is almost an ever present factor in charcuterie but how can you tell the safe mould from the dangerous ones?" />
  <row Id="16449" PostHistoryTypeId="1" PostId="8004" RevisionGUID="4895b561-e023-49e9-9a4d-80d269e4d4d3" CreationDate="2010-10-10T14:50:52.897" UserId="2761" Text="Pancetta Mould. How to tell whether it's safe to eat?" />
  <row Id="16450" PostHistoryTypeId="3" PostId="8004" RevisionGUID="4895b561-e023-49e9-9a4d-80d269e4d4d3" CreationDate="2010-10-10T14:50:52.897" UserId="2761" Text="&lt;charcuterie&gt;&lt;pancetta&gt;" />
  <row Id="16451" PostHistoryTypeId="6" PostId="8000" RevisionGUID="1a3bbb02-b981-47d5-bc96-d0143edf8649" CreationDate="2010-10-10T16:14:21.127" UserId="41" Comment="edited tags" Text="&lt;apples&gt;&lt;chutney&gt;" />
  <row Id="16452" PostHistoryTypeId="4" PostId="8004" RevisionGUID="ff9e8e19-7aa9-4df3-ae3f-dc833025cbc7" CreationDate="2010-10-10T16:23:48.427" UserId="446" Comment="edited title" Text="Pancetta Mold. How to tell whether it's safe to eat?" />
  <row Id="16453" PostHistoryTypeId="2" PostId="8005" RevisionGUID="079f4d98-a81a-41a5-8631-f476301146e1" CreationDate="2010-10-10T16:28:49.393" UserId="446" Text="You should melt the chocolate over a double boiler as you heat the cream, and stir the cream vigorously into the melted chocolate to prevent this. " />
  <row Id="16454" PostHistoryTypeId="2" PostId="8006" RevisionGUID="d1d7f77e-8a99-4ea8-b5c8-f14943f1f0f9" CreationDate="2010-10-10T18:44:02.017" UserId="2763" Text="Don't eat the mould - cut it out. Probably scrape it off the meat. I don't know if anyone can comment on using something to prevent growth, like rubbing down with alcohol.&#xD;&#xA;&#xD;&#xA;Unless I'm mistaken, you should probably not eat the outer layer of the meat at all." />
  <row Id="16455" PostHistoryTypeId="2" PostId="8007" RevisionGUID="90bf3f9b-1838-4412-b80a-cf4cf3c55772" CreationDate="2010-10-10T18:48:26.563" UserId="2763" Text="It will &quot;work&quot; in that your pasta will be cooked, but it won't be the same as boiling it.&#xD;&#xA;&#xD;&#xA;I would suggest boiling your pasta as normal, and tossing it in the oil afterwards." />
  <row Id="16456" PostHistoryTypeId="2" PostId="8008" RevisionGUID="2b9e8321-0a1f-4ba8-92bc-14601f4ca20e" CreationDate="2010-10-10T18:52:31.407" UserId="2763" Text="It's basically a pretty good way to culture bacteria. Don't bother. You're much better off just making the sauce that day, and storing it." />
  <row Id="16457" PostHistoryTypeId="2" PostId="8009" RevisionGUID="5a116562-5884-4821-b842-e4d5acdeda99" CreationDate="2010-10-10T18:56:06.423" UserId="2763" Text="I rarely stir risotto - just a couple of times to make sure it doesn't stick, but then I don't like it *very* creamy. " />
  <row Id="16458" PostHistoryTypeId="2" PostId="8010" RevisionGUID="f7fd674a-e3d1-462e-b71e-b045d7ba3a53" CreationDate="2010-10-10T18:58:58.383" UserId="1280" Text="Most recipes call for onions when marinading steak, but...why?&#xD;&#xA;" />
  <row Id="16459" PostHistoryTypeId="1" PostId="8010" RevisionGUID="f7fd674a-e3d1-462e-b71e-b045d7ba3a53" CreationDate="2010-10-10T18:58:58.383" UserId="1280" Text="Why do you marinade steak with onions?" />
  <row Id="16460" PostHistoryTypeId="3" PostId="8010" RevisionGUID="f7fd674a-e3d1-462e-b71e-b045d7ba3a53" CreationDate="2010-10-10T18:58:58.383" UserId="1280" Text="&lt;steak&gt;&lt;onions&gt;&lt;marinade&gt;" />
  <row Id="16461" PostHistoryTypeId="2" PostId="8011" RevisionGUID="71fc243e-8293-4d70-9e87-2cb120a51292" CreationDate="2010-10-10T18:59:47.553" UserId="2763" Text="If you add the right amount of liquid after the sauteeing, you can leave it alone until it has mostly cooked down. At that point, make sure it hasn't stuck, by " />
  <row Id="16462" PostHistoryTypeId="2" PostId="8012" RevisionGUID="aba4f3c1-5b80-4fba-a676-2f6d97f72fa1" CreationDate="2010-10-10T19:10:24.833" UserId="2763" Text="The pasta cooks differently based on the shape. It will have a different feel in the mouth, and as you chew, as well as holding the sauce differently.&#xD;&#xA;&#xD;&#xA;You will notice the difference most if you aim to cook the pasta perfectly al dente." />
  <row Id="16463" PostHistoryTypeId="2" PostId="8013" RevisionGUID="b16b5daf-5e1b-4a0d-91ff-54e210eaf32f" CreationDate="2010-10-10T20:35:09.380" UserId="2765" Text="I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan&#xD;&#xA;&#xD;&#xA;I follow the instructions to a tee: &quot;In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 5 minutes. Lower the heat and cook until copper-colored, 1 to 2 minutes.&quot;&#xD;&#xA;&#xD;&#xA;My sugar never browns like shown on the picture. It's a translucent off-white. I feel like there is too much water. &#xD;&#xA;&#xD;&#xA;Is my pan just too small of a diameter? What is the diameter or volume for &quot;medium saucepan&quot;? Is it something else - like the recipe? When I put the sugar into the pie dish, it seems to be a really thick layer of sugar when usually it's a thin layer for flan, no?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, thanks!" />
  <row Id="16464" PostHistoryTypeId="1" PostId="8013" RevisionGUID="b16b5daf-5e1b-4a0d-91ff-54e210eaf32f" CreationDate="2010-10-10T20:35:09.380" UserId="2765" Text="How to brown the sugar for pumpkin flan?" />
  <row Id="16465" PostHistoryTypeId="3" PostId="8013" RevisionGUID="b16b5daf-5e1b-4a0d-91ff-54e210eaf32f" CreationDate="2010-10-10T20:35:09.380" UserId="2765" Text="&lt;sugar&gt;&lt;caramelisation&gt;&lt;pumpkin&gt;&lt;flan&gt;" />
  <row Id="16466" PostHistoryTypeId="2" PostId="8014" RevisionGUID="9a279535-43a0-4abe-ad20-107b9e3ac47a" CreationDate="2010-10-10T20:52:48.193" UserId="2765" Text="You can also use a pastry brush to brush oil on the pan to avoid using too much oil and in lieu of sprays." />
  <row Id="16467" PostHistoryTypeId="2" PostId="8015" RevisionGUID="61b29ea7-c7d1-4d00-b1b7-b1c43b6974d0" CreationDate="2010-10-10T21:17:14.343" UserDisplayName="daniel" Text="A medium saucepan would probably be in the 8-10 inch range.&#xD;&#xA;&#xD;&#xA;Your sugar isn't colouring because the heat isn't high enough or it's high enough but not long enough. Just keep cooking, the change will happen. You can try less water but if you're not familiar with working with sugar, better to err on the side of caution; I _do_ work with caramels a lot, and when I know I'm liable to get distracted by other things I have on the go I purposefully use more water than needed to give myself breathing room. &#xD;&#xA;&#xD;&#xA;Are you using the correct size of dish as specified by the recipe? Some of the caramel will dissolve into the filling as you pour it in and as it cooks; I wouldn't worry about the thickness at this stage.&#xD;&#xA;&#xD;&#xA;Beyond that, I would personally stay far, far away from anything done by RR. I don't criticise cooks lightly, and I generally try to cook some of their recipes before I'll pass judgement. The recipes of hers that I have tried, both from _30 minute meals_ and the website, are uniformly awful. Poorly written, ingredient quantities are off, and generally they just taste nasty. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16468" PostHistoryTypeId="2" PostId="8016" RevisionGUID="e818b3b6-21ad-4dd7-89e9-bea3e2c0808b" CreationDate="2010-10-10T21:20:17.567" UserDisplayName="daniel" Text="Because onions contain a lot of flavour compounds that we like, and which are synergistic with meats. " />
  <row Id="16469" PostHistoryTypeId="2" PostId="8017" RevisionGUID="68dfd696-d84b-4ecf-8123-29a405e3b850" CreationDate="2010-10-10T21:21:28.903" UserId="2763" Text="See the below, but basically, no raw or unripe elderberries. Also, if there is any chance of the rosehips being chewed, or cut open, remove the seeds (rose seeds are a traditional source of itching powder).&#xD;&#xA;&#xD;&#xA;From http://elderberries.ning.com/forum/topics/elderberry-faq-what-they-are:&#xD;&#xA;&#xD;&#xA;&gt; Can I eat the berries raw?&#xD;&#xA;Some say that as long as they’re ripe you can eat them uncooked in small quantities, but most sources maintain that berries need to be cooked to fully remove all the toxins. (In addition, elderberries are really quite bitter until they’ve been sweetened with sugar or honey.) Again, as the non-doctor giving advice, I’d err on the side of caution and make sure your elderberries are washed and cooked. On the plus side, I’m collecting quite a few elderberry recipes here, so there should be no shortage of ways to cook them.&#xD;&#xA;&#xD;&#xA;From http://homecooking.about.com/library/archive/blrosehips.htm:&#xD;&#xA;&gt;Anyone using rose hips for cooking should remove all the seeds. They are covered with sliver-hairs that, when ingested, irritate the digestive system and cause what the aboriginal people call &quot;itchy bottom disease.&quot;&#xD;&#xA;&gt; Blockquote" />
  <row Id="16470" PostHistoryTypeId="2" PostId="8018" RevisionGUID="320522c5-52e5-4b62-96ce-6773bb395ae9" CreationDate="2010-10-10T21:26:09.253" UserDisplayName="daniel" Text="I have made a lot of truffles, and even more ganache for other purposes, and I have never had this happen. My _guess_ is that you are boiling the cream too hard and that is causing the curdling.&#xD;&#xA;&#xD;&#xA;How to make ganache:&#xD;&#xA;You will need by weight one part 35% cream to 2 parts chocolate of your choice.&#xD;&#xA;&#xD;&#xA;Chop your chocolate (if it's in blocks or chunks), put into a heatproof bowl (stainless steel is best) away fro your heat.&#xD;&#xA;&#xD;&#xA;In a saucepan or pot (depending on how much you're making), bring the cream up to a high simmer. &#xD;&#xA;&#xD;&#xA;Pour the cream immediately over the chocolate and stir with a silicone spatula if you have one, a wooden spoon otherwise. The chocolate should completely melt within about two minutes; longer for very high percentage dark chocolates. At this point if you are making flavoured truffles, add your flavourings (unless your flavour compounds have been infused into the cream). &#xD;&#xA;&#xD;&#xA;Chill until set, make into truffles." />
  <row Id="16471" PostHistoryTypeId="5" PostId="8018" RevisionGUID="879f81d7-c252-4a27-8ebb-706d4a076ec4" CreationDate="2010-10-10T21:43:54.513" UserDisplayName="daniel" Comment="adding" Text="I have made a lot of truffles, and even more ganache for other purposes, and I have never had this happen. My _guess_ is that you are boiling the cream too hard and that is causing the curdling.&#xD;&#xA;&#xD;&#xA;How to make ganache:&#xD;&#xA;You will need by weight one part 35% cream to 2 parts chocolate of your choice.&#xD;&#xA;&#xD;&#xA;Chop your chocolate (if it's in blocks or chunks), put into a heatproof bowl (stainless steel is best) away fro your heat.&#xD;&#xA;&#xD;&#xA;In a saucepan or pot (depending on how much you're making), bring the cream up to a high simmer. &#xD;&#xA;&#xD;&#xA;Pour the cream immediately over the chocolate and stir with a silicone spatula if you have one, a wooden spoon otherwise. The chocolate should completely melt within about two minutes; longer for very high percentage dark chocolates. At this point if you are making flavoured truffles, add your flavourings (unless your flavour compounds have been infused into the cream). &#xD;&#xA;&#xD;&#xA;Chill until set, make into truffles.&#xD;&#xA;&#xD;&#xA;Edited to add:&#xD;&#xA;&#xD;&#xA;If you are using alcohol as a flavouring in your truffles, you will need to use either more chocolate or less cream. I have found that _approximately_ for every fluid ounce of alcohol added, remove 3/4-1 fluid ounce of cream from the recipe. I prefer to infuse flavourings in the cream, and have had great success with beets, bacon (with a Guinness reduction added to the chocolate later), black truffle and pureed walnut, and honey. Be sure to strain, of course, before adding the hot cream to the chocolate.&#xD;&#xA;&#xD;&#xA;I have also found that white chocolate will often need slightly less cream than a milk or dark." />
  <row Id="16472" PostHistoryTypeId="6" PostId="4875" RevisionGUID="0e095c85-727e-46f4-8e3d-6bb8bc8128cf" CreationDate="2010-10-10T21:56:14.157" UserId="41" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;risotto&gt;&lt;shortcuts&gt;" />
  <row Id="16473" PostHistoryTypeId="6" PostId="781" RevisionGUID="5c002594-22ad-42f6-9542-ab92fae558ea" CreationDate="2010-10-10T21:56:30.740" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;italian-cuisine&gt;&lt;risotto&gt;" />
  <row Id="16474" PostHistoryTypeId="2" PostId="8019" RevisionGUID="0d44cdcb-5a1c-4a8d-b200-4cdcd6a5b332" CreationDate="2010-10-10T22:25:05.470" UserId="1805" Text="You can avoid the problem simply by leaving the pasta very hard (al dente), given that the fresh pasta cooks in about 4 minutes you should drain it at 3 minutes, and finish cooking sautèeing (you should save some of the cooking water to add if it gets too much dry). This technique (mantecatura) is used in a lot of pasta recipes to obtain a deeper flavour or to obtain creamy sauces." />
  <row Id="16475" PostHistoryTypeId="2" PostId="8020" RevisionGUID="658b6f34-fe0f-439b-a09d-b7b83f91c1b1" CreationDate="2010-10-10T22:32:14.740" UserId="2761" Text="On another couple of sites ([Ruhlman][1] for starters) I found the answer to this. It appears that mould is expected sometimes in the Pancetta making process and as a general rule of thumb as long as it isn't too green and furry then it should be OK. I've followed Ruhlman's advice and dabbed the spots of mould with a vinegar soaked cloth and it wiped straight off and looks fine.&#xD;&#xA;&#xD;&#xA;My meat was coming up to the end of it's hanging time anyway so rather than worry about it further I've refrigerated it. &#xD;&#xA;&#xD;&#xA;I hope this helps anyone that stumbles across this with the same issue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/2009/06/home-cured-pancetta.html" />
  <row Id="16476" PostHistoryTypeId="5" PostId="8004" RevisionGUID="9f829bba-2440-4b7e-867b-3078ec623006" CreationDate="2010-10-10T22:41:20.337" UserId="2761" Comment="added 84 characters in body" Text="I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mould have started to appear.&#xD;&#xA;&#xD;&#xA;I want to identify whether this mould is to be expected or whether it is a sign of my preservation gone wrong. I realise mould is almost an ever present factor in charcuterie but how can you tell the safe mould from the dangerous ones?" />
  <row Id="16477" PostHistoryTypeId="2" PostId="8021" RevisionGUID="0ecebef5-48c4-4031-9e4f-130e087611df" CreationDate="2010-10-10T23:10:58.617" UserId="2761" Text="Along with the braised suggestions in another answer. Another way of pre-cooking pork belly employed by some restaurants is to confit it in lard in a similar way to how you confit duck.&#xD;&#xA;&#xD;&#xA;This requires a couple of days notice to prepare as you need to give it an overnight cure and then after the confit process let it cool and set in the fat but once done it will keep for quite a long time and when needed can be quickly fried to crisp up and reheat (using some of it's stored in lard as the fat to fry with).&#xD;&#xA;&#xD;&#xA;This method provides a more unctious and rich pork belly but as you can imagine is even more calorific than braised pork belly.&#xD;&#xA;&#xD;&#xA;This [site][1] has a recipe for confit pork belly that to top off the unhealthiness finishes the meat by crisping it in a deep fat fryer. I have yet to try it but I imagine it is amazing!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://leitesculinaria.com/5723/recipes-pork-belly-confit.html" />
  <row Id="16478" PostHistoryTypeId="5" PostId="7320" RevisionGUID="51fd6f28-2c75-4952-9abc-3c0f2ee81d5f" CreationDate="2010-10-11T02:37:09.657" UserId="183" Comment="add degrees F" Text="To get the sugar caramelized to that perfect dark brown, I start the sugar on the stove top and finish in the oven.  &#xD;&#xA;&#xD;&#xA;I start by adding a bit of water and some corn syrup (the fructose makes the brown more intense, but one can skip it) to the sugar and keep it on a medium burner until it reaches the first caramel stage, at 155&amp;deg;C/311&amp;deg;F.  As Michael notes, the sugar can go very fast from this stage to burnt.  To avoid this, I place the pan in an oven that has been pre-heated to 180&amp;deg;C/356&amp;deg;F, just above the dark caramel stage.  Checking every two minutes with an infrared thermometer (more often as it gets closer to 177&amp;deg;C/350&amp;deg;F), it's easy to get the sugar to the right temperature.&#xD;&#xA;&#xD;&#xA;[This post describes the method in more detail.][1]&#xD;&#xA;&#xD;&#xA;[1]: http://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven.html" />
  <row Id="16479" PostHistoryTypeId="2" PostId="8022" RevisionGUID="f562da06-1cca-423b-82f6-5078b1a1b1e9" CreationDate="2010-10-11T02:56:24.260" UserId="2767" Text="I have a recipe that calls for using a 4-quart slow cooker specifically, however the slow cooker that I own is a 6-quart. Will using a 6-quart slow cooker make a difference, or does it not matter?" />
  <row Id="16480" PostHistoryTypeId="1" PostId="8022" RevisionGUID="f562da06-1cca-423b-82f6-5078b1a1b1e9" CreationDate="2010-10-11T02:56:24.260" UserId="2767" Text="4-qt. vs. 6-qt. Slow Cooker" />
  <row Id="16481" PostHistoryTypeId="3" PostId="8022" RevisionGUID="f562da06-1cca-423b-82f6-5078b1a1b1e9" CreationDate="2010-10-11T02:56:24.260" UserId="2767" Text="&lt;recipe&gt;&lt;recipe-problems&gt;&lt;slow-cooking&gt;" />
  <row Id="16482" PostHistoryTypeId="2" PostId="8023" RevisionGUID="e1d627fc-847a-4593-b8f8-9d45ccb36d37" CreationDate="2010-10-11T03:18:25.313" UserId="183" Text="From averaging four different recipes:&#xD;&#xA;&#xD;&#xA;&gt; 1.3lb of fruit : 1 cups of sugar : 0.9 cup of vinegar&#xD;&#xA;&#xD;&#xA;The fruit is peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and then taking out 2 tablespoons.&#xD;&#xA;&#xD;&#xA;If you add cayenne to the recipe you may want to increase the sugar a bit.  If add raisins, maybe decrease the sugar." />
  <row Id="16483" PostHistoryTypeId="2" PostId="8024" RevisionGUID="14542da9-5ea4-406c-8ad5-1699b9a1c0e6" CreationDate="2010-10-11T03:26:04.217" UserDisplayName="daniel" Text="Unless you are using recipes at the level of those by Adria, Blumenthal, or Achatz--with their attendant need for absolute precision--you should be absolutely fine. You may wish to slightly adjust the amount of liquid included to allow for slightly greater water evaporation from the larger surface.&#xD;&#xA;&#xD;&#xA;Alternatively, provide the recipe (just edit your question) so we can check more thoroughly." />
  <row Id="16484" PostHistoryTypeId="5" PostId="8023" RevisionGUID="ebd152b1-5d81-484d-8225-d6c35d3b17a7" CreationDate="2010-10-11T04:00:43.097" UserId="183" Comment="metric ratios" Text="From averaging four different recipes:&#xD;&#xA;&#xD;&#xA;&gt; 1.3lb of fruit : 1 cups of sugar : 0.9 cup of vinegar&#xD;&#xA;&#xD;&#xA;or for easy metric usage&#xD;&#xA;&#xD;&#xA;&gt; 300g of fruit : 100g of sugar : 100ml of vinegar&#xD;&#xA;&#xD;&#xA;The fruit is peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and then taking out 2 tablespoons.&#xD;&#xA;&#xD;&#xA;If you add cayenne to the recipe you may want to increase the sugar a bit.  If add raisins, maybe decrease the sugar." />
  <row Id="16485" PostHistoryTypeId="6" PostId="8022" RevisionGUID="74d0fc48-2cd7-490d-b964-8ecf2d625269" CreationDate="2010-10-11T04:03:45.383" UserId="41" Comment="edited tags" Text="&lt;slow-cooking&gt;" />
  <row Id="16486" PostHistoryTypeId="5" PostId="8023" RevisionGUID="ab4b73f2-648f-4e56-bfbb-b7aace16a5a4" CreationDate="2010-10-11T12:10:12.033" UserId="183" Comment="where did that 50 come from?" Text="The average of four different recipes that use apples or pears to make a chutney suggest the ratios&#xD;&#xA;&#xD;&#xA;&gt; 1.3lb of fruit : 1 cups of sugar : 0.9 cup of vinegar&#xD;&#xA;&#xD;&#xA;or in units related to the metric system&#xD;&#xA;&#xD;&#xA;&gt; 300g of fruit : 100g of sugar : 100ml of vinegar&#xD;&#xA;&#xD;&#xA;The fruit weight is for peeled and cored apples or pears, the 0.9 cups is the same as filling a cup and then taking out 2 tablespoons.&#xD;&#xA;&#xD;&#xA;If you add cayenne to the recipe you may want to increase the sugar a bit. If you add raisins, decrease the sugar.&#xD;&#xA;&#xD;&#xA;If you end up with 6kg of diced apples, then use 2kg of sugar and 2l of vinegar." />
  <row Id="16487" PostHistoryTypeId="2" PostId="8025" RevisionGUID="26e13a19-27e5-41d0-8abf-cd90f1a9be19" CreationDate="2010-10-11T12:35:55.883" UserId="2761" Text="I recently had the pleasure of a Wagyu sirloin steak and was blown away by the flavour and texture. At the cost it's not exactly the type of food you could have every week but what I wanted to know is are the cheaper cuts of Wagyu as different in flavour and texture as the prime cuts like sirloin and ribeye.&#xD;&#xA;&#xD;&#xA;Is it worth trying to source Wagyu shin or brisket or are they similar to other good quality beefs?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16488" PostHistoryTypeId="1" PostId="8025" RevisionGUID="26e13a19-27e5-41d0-8abf-cd90f1a9be19" CreationDate="2010-10-11T12:35:55.883" UserId="2761" Text="Other Wagyu cuts beyond steaks" />
  <row Id="16489" PostHistoryTypeId="3" PostId="8025" RevisionGUID="26e13a19-27e5-41d0-8abf-cd90f1a9be19" CreationDate="2010-10-11T12:35:55.883" UserId="2761" Text="&lt;beef&gt;" />
  <row Id="16490" PostHistoryTypeId="2" PostId="8026" RevisionGUID="8f03f16a-b621-4a2a-9f7f-5d115b8c8890" CreationDate="2010-10-11T12:36:40.330" UserId="2283" Text="Size does matter in a slow cooker. In order for it to cook effectively a slow cooker has to be at least 2/3 full, other wise it cooks hot and will generally dry out faster. If you are cooking at less than 2/3 full you need to adjust your heat settings and/or depending on the recipe adjust the amount of liquid. Cooking meats becomes especially troublesome when underfilling because they tend to dry out and end up a lot tougher than expected. If you are cooking stews or chilis then simply adding more liquid to your recipe will generally work.  " />
  <row Id="16491" PostHistoryTypeId="2" PostId="8027" RevisionGUID="87c2d555-93ab-4f5f-bdfc-6dbf9dcc4529" CreationDate="2010-10-11T12:48:35.370" UserId="15" Text="Other benefits would include purported health benefits. &#xD;&#xA;&#xD;&#xA;I am unsure if you are simply asking what other *cooking* benefits there might be, but if you are asking why would someone use agave sweetener *over* heavily processed sugar (e.g. in coffee), the answer would probably result in it being (typically) an unrefined sugar. Studies point to health issues correlating with (high) intact of processed sugars.&#xD;&#xA;&#xD;&#xA;However, I also find it has a subtler flavor (than white sugar) that breaks down more easily in acidic foods." />
  <row Id="16492" PostHistoryTypeId="2" PostId="8028" RevisionGUID="fd6c3631-44b0-4bbf-8212-44ea42acaa7b" CreationDate="2010-10-11T14:13:00.660" UserId="41" Text="Living alone means that my leftovers tend to go a pretty long way, and I don't end up using raw ingredients as quickly as the supermarkets expect me to.&#xD;&#xA;&#xD;&#xA;For a while I've been considering investing in a vacuum-sealing system to avoid having to throw out so much food, for the sake of both finances and convenience.  Unfortunately, I don't know anyone who owns one, so it's hard to get good advice.  Most of the advice I got was &quot;read some reviews.&quot;&#xD;&#xA;&#xD;&#xA;Well, I read the reviews, and did the best I could to exclude the obvious PR blitzes from my sample, and it turned out that the reviews weren't very good.  For **any** of the products that I see sold in stores.&#xD;&#xA;&#xD;&#xA;I'm not really looking for advice on *how to choose* a vacuum-sealer.  I already have a pretty good idea what criteria I should be looking for.  The problem is that I can't find any products that meet it, and I suspect that like so many food-related products, the really good ones may not be advertised or even very easy to find.&#xD;&#xA;&#xD;&#xA;So to clarify what I mean by &quot;worth the expense&quot; - I'm looking for something that:&#xD;&#xA;&#xD;&#xA;  1. Actually makes a proper seal at least 4 out of 5 times (it's amazing how many products on the market seem to fail this one).&#xD;&#xA;&#xD;&#xA;  2. Will last at least 2 years; the break-even point for costs seems to be about 1 year, and many if not most products have been reported as breaking down after 3-6 months.&#xD;&#xA;&#xD;&#xA;  3. Will not instantly die if there's even a drop of liquid in the bag.&#xD;&#xA;&#xD;&#xA;  4. Does not take up *significantly* more space than, say, one of the wide George Foreman grills (a little bit bigger is OK).&#xD;&#xA;&#xD;&#xA;  5. Does not waste a significant amount of sealing material if it fails to form a seal.&#xD;&#xA;&#xD;&#xA;  6. Preferably, can also be used with some kind of reusable container or canister.  This is one of the things I liked about the new Food Saver products in spite of their *many* reported shortcomings.&#xD;&#xA;&#xD;&#xA;  7. Costs under $500 (US).  That's not a hard upper limit if it's going to last 5 or 10 years, but if I have to spend $1000 on something that'll only last 2-3 years, then the economics of it break down.&#xD;&#xA;&#xD;&#xA;I suspect that there are at least a few, and possibly many, &quot;professional&quot; models used by the food industry that at least meet criteria 1-6.  Some of these companies may even sell retail-ish models to the general public but probably don't actively market them as such (how many home cooks/bakers have heard of Hobart?).  That would especially be the kind of thing I'm looking for.&#xD;&#xA;&#xD;&#xA;But, failing that, if anybody's had an *exceptionally* good experience with a more mainstream product (i.e. has owned one for at least a few years and/or worked with it in a professional capacity), I'd like to hear about that too.&#xD;&#xA;&#xD;&#xA;And, if somebody out there has tried hundreds of these things, had nothing but awful experiences and wants to give a definitive &quot;no&quot; as an answer to this question - please do (and please elaborate)." />
  <row Id="16493" PostHistoryTypeId="1" PostId="8028" RevisionGUID="fd6c3631-44b0-4bbf-8212-44ea42acaa7b" CreationDate="2010-10-11T14:13:00.660" UserId="41" Text="Are any retail vacuum-sealing systems worth the expense?" />
  <row Id="16494" PostHistoryTypeId="3" PostId="8028" RevisionGUID="fd6c3631-44b0-4bbf-8212-44ea42acaa7b" CreationDate="2010-10-11T14:13:00.660" UserId="41" Text="&lt;equipment&gt;&lt;food-preservation&gt;&lt;vacuum&gt;" />
  <row Id="16495" PostHistoryTypeId="2" PostId="8029" RevisionGUID="0bc4dbb7-542e-45df-8439-afdd573154eb" CreationDate="2010-10-11T14:48:22.167" UserId="1259" Text="This is the cheapest chamber vacuum sealer that I've come across: [VacMaster VP112][1]. At $669, it's half the price of most other chamber sealers. Chamber models are far more &quot;professional&quot; than the stuff marketed to the home, and my understanding is that they are far more reliable. &#xD;&#xA;&#xD;&#xA;The difference between a chamber model and a home model is that you place your food in a bag in a chamber. The entire chamber is used to create a vacuum, meaning that liquid won't leave the bag. A home sealer will also not go below atmospheric pressure while a chamber unit can get a much higher vacuum allowing for vacuum marination, compression or fruits, and better flavor penetration during sous vide, which may or may not hold any interest for you. &#xD;&#xA;&#xD;&#xA;In terms of your specific questions:&#xD;&#xA;&#xD;&#xA;1. My understanding is that these consistently make a good seal. &#xD;&#xA;2. I can't speak to longevity, but these are the kind of units that restaurants use for sous vide prep, so I assume they take a beating in those environments. &#xD;&#xA;3. Because it's in a vacuum chamber, liquid is no problem, and you can actually vacuum seal just liquid. &#xD;&#xA;4. Major Fail. These things are big and heavy. The one I mentioned is 24&quot; x 16&quot; x 9&quot; and weighs 34 lbs. &#xD;&#xA;5. Shouldn't fail to seal. Not sure about waste if it does. &#xD;&#xA;6. Cannot be used with a container, but why would you need to rather than using a bag?&#xD;&#xA;7. Minor Fail. The model I listed is a little over your price range. Most other models of this type will be between $1,250 and $7,000.&#xD;&#xA;&#xD;&#xA;The other consideration is chamber size. You obviously can't vacuum pack anything that's larger than the vacuum chamber. The one is listed has a chamber size of 12&quot; x 11&quot; x 5&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.qualitymatters.com/ProductDetails.asp?ProductCode=QMAR-VP112&amp;click=49427" />
  <row Id="16496" PostHistoryTypeId="2" PostId="8030" RevisionGUID="a712669c-9a38-479a-ae67-a9c281dd5c7f" CreationDate="2010-10-11T14:55:02.167" UserId="1230" Text="A relitive of mine is in food retail, and recently she gave me some chorizo. With the basic advice 'hang it in the fridge'&#xD;&#xA;&#xD;&#xA;I am not sure if it is edible as yet, and how long it will be edible for, are there any guidelines for this? Should it be eaten raw or cooked?&#xD;&#xA;&#xD;&#xA;Also my fridge is not really sutable for hanging the food is there any advice for this?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16497" PostHistoryTypeId="1" PostId="8030" RevisionGUID="a712669c-9a38-479a-ae67-a9c281dd5c7f" CreationDate="2010-10-11T14:55:02.167" UserId="1230" Text="How to keep 'fresh' chorizo?" />
  <row Id="16498" PostHistoryTypeId="3" PostId="8030" RevisionGUID="a712669c-9a38-479a-ae67-a9c281dd5c7f" CreationDate="2010-10-11T14:55:02.167" UserId="1230" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;chorizo&gt;" />
  <row Id="16499" PostHistoryTypeId="5" PostId="7946" RevisionGUID="11662fb0-8967-468a-939c-2267c68b7da5" CreationDate="2010-10-11T15:04:16.677" UserId="1259" Comment="Edit to get post in line with comments, so that readers don't have to get in to the conversation for the technically correct answer." Text="With using oil, make sure that you're paying attention to the smoke point. Extra Virgin Olive Oil isn't good for higher temperature cooking - you want a higher smoke point oil at that point.  &#xD;&#xA;&#xD;&#xA;That said, I only use sprays for baking.  Otherwise I use one of butter, vegetable oil, peanut oil, or olive oil." />
  <row Id="16500" PostHistoryTypeId="5" PostId="8029" RevisionGUID="ee7aea2c-e107-44cb-8573-a6b41e3de9e8" CreationDate="2010-10-11T15:05:24.737" UserId="1259" Comment="edited body" Text="This is the cheapest chamber vacuum sealer that I've come across: [VacMaster VP112][1]. At $669, it's half the price of most other chamber sealers. Chamber models are far more &quot;professional&quot; than the stuff marketed to the home, and my understanding is that they are far more reliable. &#xD;&#xA;&#xD;&#xA;The difference between a chamber model and a home model is that you place your food in a bag in a chamber. The entire chamber is used to create a vacuum, meaning that liquid won't leave the bag. A home sealer will also not go below atmospheric pressure while a chamber unit can get a much higher vacuum allowing for vacuum marination, compression or fruits, and better flavor penetration during sous vide, which may or may not hold any interest for you. &#xD;&#xA;&#xD;&#xA;In terms of your specific questions:&#xD;&#xA;&#xD;&#xA;1. My understanding is that these consistently make a good seal. &#xD;&#xA;2. I can't speak to longevity, but these are the kind of units that restaurants use for sous vide prep, so I assume they take a beating in those environments. &#xD;&#xA;3. Because it's in a vacuum chamber, liquid is no problem, and you can actually vacuum seal just liquid. &#xD;&#xA;4. Major Fail. These things are big and heavy. The one I mentioned is 24&quot; x 16&quot; x 9&quot; and weighs 53 lbs. &#xD;&#xA;5. Shouldn't fail to seal. Not sure about waste if it does. &#xD;&#xA;6. Cannot be used with a container, but why would you need to rather than using a bag?&#xD;&#xA;7. Minor Fail. The model I listed is a little over your price range. Most other models of this type will be between $1,250 and $7,000.&#xD;&#xA;&#xD;&#xA;The other consideration is chamber size. You obviously can't vacuum pack anything that's larger than the vacuum chamber. The one is listed has a chamber size of 12&quot; x 11&quot; x 5&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.qualitymatters.com/ProductDetails.asp?ProductCode=QMAR-VP112&amp;click=49427" />
  <row Id="16501" PostHistoryTypeId="2" PostId="8031" RevisionGUID="94f37fad-813e-4d2c-8892-98ad51c3a91f" CreationDate="2010-10-11T15:11:27.250" UserId="1259" Text="I did a bunch of research on this a while back to accompany my sous vide cooking, and just decided to use water displacement rather than a vacuum sealer because the home versions seemed to be cheap, couldn't handle liquids, and didn't create a strong vacuum while the pro versions were expensive, noisy, and huge. &#xD;&#xA;&#xD;&#xA;Maybe you should get a roommate! ;)&#xD;&#xA;&#xD;&#xA;(hoping that someone has a better answer than this, since I'd still like a good solution to accompany my [Sous Vide Supreme][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sousvidesupreme.com/default.aspx?RD=1" />
  <row Id="16502" PostHistoryTypeId="2" PostId="8032" RevisionGUID="93fd67c0-568d-4458-8099-69512264d0f1" CreationDate="2010-10-11T17:07:47.073" UserId="2770" Text="I've been happy with my FoodSaver, which is still working fine after at least six years of use. I mainly use it with the sealable bags, though I do have some of the canisters, and have not had any problem with those. There have been times when fluid has gotten into the machine - usually my fault through cutting the bag too small - but it's been easy enough to clean up.&#xD;&#xA;&#xD;&#xA;The device's small profile works beautifully for me, too.&#xD;&#xA;&#xD;&#xA;I do take care to follow the instructions, allowing cool-off time in between sealings, making sure the bags are clean inside at the sealing point, that kind of thing. And I try to position any rough-edged items in such a way that they won't puncture the plastic. &#xD;&#xA;&#xD;&#xA;I must admit that it's possible that if I simply wrapped the to-be-frozen items carefully, with plastic and freezer-wraps, they might hold up almost as well as the vacuum-packed items, but given the time it takes to do the &quot;proper&quot; wrapping, I'm happy with my vacuum-sealer. And it does seem to improve the keeping-power of refrigerated leftovers if they're vacuum-sealed into one of the canisters. &#xD;&#xA;&#xD;&#xA;I can't compare this model with other types of vacuum-sealers, but I am happy with it. Hope that's of some help!" />
  <row Id="16503" PostHistoryTypeId="2" PostId="8033" RevisionGUID="7bde093a-8969-4cb0-9cb7-935dc8a13cbd" CreationDate="2010-10-11T17:39:48.393" UserId="2761" Text="Without knowing the constituent ingredients of the sausage it is difficult to give exact advice. There are generally two types of chorizo fresh (or cooking chorizo) and cured chorizo.&#xD;&#xA;&#xD;&#xA;Fresh or cooking chorizo is made with pork, red wine, smoked paprika and salt (along with some other spices depending on the particular recipe). The alcohol and salt combine as a mild preservative and therefore the sausage will last a little longer than a normal fresh sausage but only a few weeks realistically. As the name and the lack of a long curing process suggests it needs cooking before it can be eaten.&#xD;&#xA;&#xD;&#xA;Cured chorizo is made using similar ingredients but uses more salt and sometimes some sodium nitrate and nitrite. The additional chemicals create a much stronger preservative drawing out the moisture and curing the meat so that it can be safely eaten raw when finished.&#xD;&#xA;&#xD;&#xA;Cured chorizo develops a darker colour and loses around 30% of it's weight as it hangs whereas the fresh chorizo is likely to go bad if left to hang but this is only general advice and not definitive.&#xD;&#xA;&#xD;&#xA;As for hanging locations, sausages normally hang best in cool environments, 15 degrees C max, with a humidity of 60-70%.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="16504" PostHistoryTypeId="2" PostId="8034" RevisionGUID="891fc3e0-7acd-43c9-857d-7dfb0aa3844b" CreationDate="2010-10-11T17:44:50.987" UserId="2770" Text="I have many favorites, but the Victory Garden Cookbook is among those I use most often. It has chapters for each of the most commonly grown vegetables, with tips on storage and preparation, and a variety of recipes.  " />
  <row Id="16505" PostHistoryTypeId="2" PostId="8035" RevisionGUID="6e52484e-f8bf-4c53-aadc-57af101115aa" CreationDate="2010-10-11T17:55:56.807" UserId="67" Text="One benefit to consider is that it's a syrup, not a crystal, so it'll disolve easier in liquid (although, you could also make a simple syrup with the sugar, so you're only really saving a step).&#xD;&#xA;&#xD;&#xA;Agave nectar is hygroscopic, so in that regard, it behaves more like honey, but it from what I've heard (never done a straight taste test myself), it doesn't contribute much in the way of flavor, which can allow you to sweeten things without otherwise changing the taste." />
  <row Id="16506" PostHistoryTypeId="2" PostId="8036" RevisionGUID="0c68f57a-d6a8-40ce-a0a9-1d11961a320a" CreationDate="2010-10-11T18:14:43.173" UserId="641" Text="From what your friend tells you, it will be a cured Chorizo.&#xD;&#xA;&#xD;&#xA;When a cured Chorizo is soft, it could be hung to dry, or it could be used for cooking (or it could be eaten as it is), depending on your preferences.&#xD;&#xA;&#xD;&#xA;Cured Chorizo can be kept hanging in a cool dark place for a long time. As the moist evaporates it will dry out. Once it starts to get tough, it will be a good time to start eating it.&#xD;&#xA;&#xD;&#xA;The skin will develop a white fungus that's not harmful and the bacteria in the fresh Chorizo are lactobacillus that are 'sold' as healthy in yogurt." />
  <row Id="16507" PostHistoryTypeId="5" PostId="7992" RevisionGUID="dc1e921d-2e47-4659-a9e8-2451b9c96e69" CreationDate="2010-10-11T18:54:47.503" UserId="140" Comment="added 29 characters in body; added 120 characters in body" Text="From what I can tell, it seems that the only advantage is that it has a lower glycemic index.&#xD;&#xA;&#xD;&#xA;Here's my logic...&#xD;&#xA;&#xD;&#xA;On my organic blue agave sweetener bottle, it says that it's 25% sweeter than sugar, so you can use less than sugar (use 3 parts of agave sweetener for every 4 parts of sugar).&#xD;&#xA;&#xD;&#xA;Cane sugar has 4g of sugar in 1 teaspoon (4g). (4 teaspoons (or 16g) of cane sugar = 16g of sugar).&#xD;&#xA;&#xD;&#xA;Agave sweetener has 16g of sugar in 1 tablespoon (21g). (3 teaspoons (or 21g) of agave sweetener = 16g of sugar).&#xD;&#xA;&#xD;&#xA;So from a nutritional point of view, if you substitute 4 teaspoons of sugar for 3 teaspoons of agave sweetener, you are getting the same grams of sugar (16 in this case), which has the same amount of calories (64). So there seems to be no benefit here.&#xD;&#xA;&#xD;&#xA;Are they just trying to say that you're using less of the product so you can save money? If so, that is very misleading, since agave sweetener costs significantly more ($0.16/oz, $0.04/tsp) than sugar ($0.05/oz, $0.007/tsp) by 82.5%. That's nowhere near the 25% it can cost more than sugar and still be a cheaper alternative.&#xD;&#xA;&#xD;&#xA;The only other benefit I see is that it says that its glycemic index (39) is lower than sugar's (68) &lt;sup&gt;[[source]](http://www.wholesomesweeteners.com/glycemicindex.html)&lt;/sup&gt;.&#xD;&#xA;&#xD;&#xA;Am I overlooking anything? Are there any other benefits?" />
  <row Id="16508" PostHistoryTypeId="2" PostId="8037" RevisionGUID="b72febc4-dee8-4164-8533-7948b91a2e2d" CreationDate="2010-10-11T19:02:08.133" UserId="266" Text="It's Thanksgiving up here in Canada, and I'm wondering what can be done to keep the breast meat on a turkey from being too dry?" />
  <row Id="16509" PostHistoryTypeId="1" PostId="8037" RevisionGUID="b72febc4-dee8-4164-8533-7948b91a2e2d" CreationDate="2010-10-11T19:02:08.133" UserId="266" Text="How do you keep turkey from getting too dry?" />
  <row Id="16510" PostHistoryTypeId="3" PostId="8037" RevisionGUID="b72febc4-dee8-4164-8533-7948b91a2e2d" CreationDate="2010-10-11T19:02:08.133" UserId="266" Text="&lt;roasting&gt;&lt;turkey&gt;" />
  <row Id="16511" PostHistoryTypeId="2" PostId="8038" RevisionGUID="9cb1a00d-8d57-4d65-9c27-fee8580d350d" CreationDate="2010-10-11T19:31:33.910" UserId="60" Text="I suggest using a brine. Lots of brining details can be found in the answers to this question:&#xD;&#xA;&#xD;&#xA;&gt; [What are the basics of brining meat?](http://cooking.stackexchange.com/questions/1442/60)&#xD;&#xA;&#xD;&#xA;Alton Brown has a really great recipe for [brined roasted turkey](http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html). You can watch the [Good Eats excerpt](http://www.youtube.com/watch?v=uiSfKDiUavo) on YouTube in which he covers brining turkey.&#xD;&#xA;&#xD;&#xA;I also suggest reading [The Basics of Brining](http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf) (PDF) from Cook's Illustrated." />
  <row Id="16512" PostHistoryTypeId="2" PostId="8039" RevisionGUID="3b438eb4-0c5e-40d4-b00e-358948489128" CreationDate="2010-10-11T20:45:28.773" UserId="218" Text="Brining is good. Basting is also good. Martha Stewart does this thing where she covers the turkey with cheesecloth, and bastes the cheesecloth with a mixture of wine and butter (a bottle and a pound, respectively), and that works better than you'd ever believe. The cheesecloth comes out looking black and disgusting, and the turkey underneath looks like you cut it out of a magazine.&#xD;&#xA;&#xD;&#xA;In the end though, the best thing you can do is cook it the correct amount of time. I'd cook it to ~165 degrees (unstuffed), even though the gov't usually says something like 180 degrees. 180 is way too high. Remember also, that the internal temperature of the bird will continue to increase for a while after you take it out of the oven, so take it out when it's still a bit below your desired temperature. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16513" PostHistoryTypeId="2" PostId="8040" RevisionGUID="c3e26dbb-99af-4208-a79d-0f4aeedd4a1a" CreationDate="2010-10-11T21:11:13.753" UserDisplayName="daniel" Text="In addition to what has been mentioned above, roast breast side down for all but the last 20 minutes or so. Most of the fat is in the back, and will essentially self-baste. Flip the bird (heh) towards the end of cooking to crisp up the skin." />
  <row Id="16514" PostHistoryTypeId="2" PostId="8041" RevisionGUID="bd5e1aa7-d379-4c7c-80e1-3168c1e2642a" CreationDate="2010-10-11T21:24:47.633" UserId="220" Text="Whenever I boil chickpeas aka garbanzo beans, I usually scoop up and discard the foam that rises to the top of the pot. Is there any reason other than for aesthetics to remove the foam?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As a secondary question, has anyone tried using this foam as an ingredient? It seems like it contains a lot of protein because the bubbles are stiff and resistant to popping. The flavor is pleasant, and the texture is unique. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16515" PostHistoryTypeId="1" PostId="8041" RevisionGUID="bd5e1aa7-d379-4c7c-80e1-3168c1e2642a" CreationDate="2010-10-11T21:24:47.633" UserId="220" Text="Should I remove the foam when cooking chickpeas?" />
  <row Id="16516" PostHistoryTypeId="3" PostId="8041" RevisionGUID="bd5e1aa7-d379-4c7c-80e1-3168c1e2642a" CreationDate="2010-10-11T21:24:47.633" UserId="220" Text="&lt;chickpeas&gt;&lt;foam&gt;" />
  <row Id="16517" PostHistoryTypeId="2" PostId="8042" RevisionGUID="e40bb7a6-8bca-4868-82dc-400890591c8c" CreationDate="2010-10-11T22:56:17.867" UserId="295" Text="Lay a few pieces of bacon across the turkey while cooking.  This essentially makes it self-basting as well." />
  <row Id="16518" PostHistoryTypeId="2" PostId="8043" RevisionGUID="0348dad7-6907-40da-92ae-98a41ab94918" CreationDate="2010-10-12T03:26:12.227" UserId="2775" Text="I'm a novice cook, but was intrigued by Megan McArdle's simple-enough-even-for-me [recipe for frozen artichoke hearts](http://www.theatlantic.com/personal/archive/2010/09/in-praise-of-frozen-vegetables/63735/):&#xD;&#xA;&#xD;&#xA;&gt;I'm also an enormous fan of frozen artichoke hearts, which when roasted at 500 degrees with a little spritz of olive oil and a sprinkling of sea salt, make a delicious, inexpensive, low calorie and high fiber dinner or side dish.  We always have them in our freezer, and after eating same at our house, some friends have started stocking up as well.  Are they quite as good as fresh grown, local artichokes would be?  No.  But local artichokes aren't available for very long in Washington, DC, and I tend to get discouraged by the task of cutting down twelve artichokes to extract the heart.&#xD;&#xA;&#xD;&#xA;OK, I have all the ingredients, but a question remains: how long should I bake the hearts at 500°?" />
  <row Id="16519" PostHistoryTypeId="1" PostId="8043" RevisionGUID="0348dad7-6907-40da-92ae-98a41ab94918" CreationDate="2010-10-12T03:26:12.227" UserId="2775" Text="How Long to Bake Frozen Artichoke Hearts?" />
  <row Id="16520" PostHistoryTypeId="3" PostId="8043" RevisionGUID="0348dad7-6907-40da-92ae-98a41ab94918" CreationDate="2010-10-12T03:26:12.227" UserId="2775" Text="&lt;oven&gt;&lt;cooking-time&gt;&lt;artichoke&gt;" />
  <row Id="16521" PostHistoryTypeId="2" PostId="8044" RevisionGUID="60ab1e5a-e964-4466-bfed-d7ec04b5c506" CreationDate="2010-10-12T03:26:55.333" UserId="40" Text="Once in a while when I'm thawing and prepping frozen shrimp, I'll come across one that's quite a bit softer than the others. The flesh is a bit floppy and not firm like the others, and even the shell seems thinner and flexible. Other things like size, color, and smell are all fine. Is there anything wrong with these shrimp? Maybe they were sick or malnourished in life? They seem to be fine after cooking, indistinguishable from the rest." />
  <row Id="16522" PostHistoryTypeId="1" PostId="8044" RevisionGUID="60ab1e5a-e964-4466-bfed-d7ec04b5c506" CreationDate="2010-10-12T03:26:55.333" UserId="40" Text="Is there anything wrong with soft shrimp?" />
  <row Id="16523" PostHistoryTypeId="3" PostId="8044" RevisionGUID="60ab1e5a-e964-4466-bfed-d7ec04b5c506" CreationDate="2010-10-12T03:26:55.333" UserId="40" Text="&lt;food-safety&gt;&lt;shrimp&gt;&lt;quality&gt;" />
  <row Id="16524" PostHistoryTypeId="2" PostId="8045" RevisionGUID="54d25ec5-3874-4111-80a5-489fe397f5d0" CreationDate="2010-10-12T04:03:53.573" UserId="183" Text="It depends on the artichoke's size.  The Birds Eye brand common in the US will take  about half an hour at 475&amp;deg;F (I have never timed them, so it's a guess).  I just watch them until they start getting brown spots.  If they are big, lower the temperature.  " />
  <row Id="16525" PostHistoryTypeId="2" PostId="8046" RevisionGUID="e06eb994-b9e4-42de-b07a-df9d8d689d4a" CreationDate="2010-10-12T07:24:45.367" UserDisplayName="daniel" Text="This might be complete nonsense, and would depend entirely on the vaporization temperature of capsaicin, but have you considered bunging some peppers in a Rotovap to see what happens?" />
  <row Id="16526" PostHistoryTypeId="2" PostId="8047" RevisionGUID="d7e30f33-9c49-490e-b3f5-8b5088572076" CreationDate="2010-10-12T10:19:10.383" UserId="719" Text="The mould is an important part of the curing process and as a general rule, as long as the mould is white and the meat doesn't smell 'bad' in any way, your pancetta will be doing what it's meant to. Sorry, I realise 'bad' might be objective, but generally very obvious to tell off meat with curing. If the mould is white, speckled with black, or mostly black, or green, then your pancetta's in trouble." />
  <row Id="16527" PostHistoryTypeId="2" PostId="8048" RevisionGUID="578f3474-3028-49da-b328-f44fdaccc344" CreationDate="2010-10-12T10:50:34.870" UserId="2391" Text="Stuff under the breast skin with a sausage meat based stuffing, rub the whole bird with butter and then lay bacon over the breast. See:&#xD;&#xA;&#xD;&#xA;http://www.deliaonline.com/recipes/cuisine/european/english/traditional-roast-turkey-with-pork-sage-and-onion-stuffing.html&#xD;&#xA;&#xD;&#xA;You have to weigh the bird again and recalculate time before cooking if you stuff a bird (I wouldn't recommend stuffing the cavity as it seems to slow cooking too much)" />
  <row Id="16528" PostHistoryTypeId="2" PostId="8049" RevisionGUID="e3ca9214-41f0-47d1-8d54-1f1708a73e48" CreationDate="2010-10-12T12:29:21.493" UserId="87" Text="Are there any thermometers that you can put in clay ovens, or under a broiler? Most of the thermometers have a temperature limit of 350 ~ 400 degrees.&#xD;&#xA;&#xD;&#xA;I actually burnt one down last year by turning the broiler on by accident. " />
  <row Id="16529" PostHistoryTypeId="1" PostId="8049" RevisionGUID="e3ca9214-41f0-47d1-8d54-1f1708a73e48" CreationDate="2010-10-12T12:29:21.493" UserId="87" Text="Thermometers for high temperature ovens" />
  <row Id="16530" PostHistoryTypeId="3" PostId="8049" RevisionGUID="e3ca9214-41f0-47d1-8d54-1f1708a73e48" CreationDate="2010-10-12T12:29:21.493" UserId="87" Text="&lt;equipment&gt;" />
  <row Id="16531" PostHistoryTypeId="2" PostId="8050" RevisionGUID="9eb89c83-9610-415d-9bf0-cb9c528532a7" CreationDate="2010-10-12T13:23:43.787" UserId="2402" Text="[All books about molecular gastronomy][1] from french scientist [Hervé This][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Herv%C3%A9-This/e/B001IGFI9I&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Herv%C3%A9_This" />
  <row Id="16532" PostHistoryTypeId="2" PostId="8051" RevisionGUID="b1affc20-06ef-4be2-8dc0-6c15b227fb73" CreationDate="2010-10-12T14:25:21.087" UserId="8" Text="You'll want a [**commercial oven or high heat thermometer**](http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&amp;field-keywords=commercial+oven+thermometer&amp;x=0&amp;y=0).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[**This one**](http://www.amazon.com/CDN-High-Heat-Oven-Thermometer/dp/B0021AEAIK/ref=sr_1_fkmr1_1?ie=UTF8&amp;qid=1286892784&amp;sr=1-1-fkmr1) goes to 750&amp;deg; F (about 400 C):&#xD;&#xA;&#xD;&#xA;![alt text](http://i.stack.imgur.com/2uVIg.jpg)&#xD;&#xA;&#xD;&#xA;My [**Big Green Egg Temperature Gauge**](http://www.amazon.com/Big-Green-Egg-Temperature-Gauge/dp/B003EDL5S6/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1286891564&amp;sr=8-1) goes up to 750&amp;deg; F (about 400 C).&#xD;&#xA;&#xD;&#xA;![alt text](http://i.stack.imgur.com/QxiEV.gif)&#xD;&#xA;&#xD;&#xA;But if I want to monitor the internal temperature of what you are cooking in a hotter oven/broiler, I usually use [**a remote thermometer**](http://www.buy.com/prod/taylor-1470-digital-oven-thermometer/q/sellerid/11408470/loc/66357/204591473.html) which has an all-metal wire and probe:&#xD;&#xA;&#xD;&#xA;![alt text](http://i.stack.imgur.com/hKNDq.jpg)&#xD;&#xA;" />
  <row Id="16533" PostHistoryTypeId="2" PostId="8052" RevisionGUID="cd310fdc-09c9-44a7-940f-36179a4ee163" CreationDate="2010-10-12T14:35:57.297" UserId="2569" Text="I'm showing my roots here, but the cookbook I refer to the most is &lt;a href=&quot;http://www.mimezis.hu/inyesmester-szakacskonyve-valtozatlan-utannyomas-p-7372.html?sRefid=1qf1t5pgm3kieh1hjhprakptb6&quot;&gt;Az Ínyesmester Nagy Szakacskönyve&lt;/a&gt; by Magyar Elek. &lt;a href=&quot;http://bookline.hu/product/home!execute.action?id=49112&amp;type=22&amp;_v=Horvath_Ilona_Szakacskonyv&quot;&gt;Horváth Ilona: Szakácskönyv&lt;/a&gt; is a close second." />
  <row Id="16534" PostHistoryTypeId="2" PostId="8053" RevisionGUID="14c47730-ad04-4d78-96eb-ebd5f048d768" CreationDate="2010-10-12T15:42:33.303" UserId="1352" Text="For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting.&#xD;&#xA;&#xD;&#xA;I can crock-pot a &quot;roast&quot; cut of meat for many hours, or put it in the oven (again covered) for several hours at a low temperature. &#xD;&#xA;&#xD;&#xA;How is that different from &quot;baking&quot;, other than when baking the top is generally not covered?" />
  <row Id="16535" PostHistoryTypeId="1" PostId="8053" RevisionGUID="14c47730-ad04-4d78-96eb-ebd5f048d768" CreationDate="2010-10-12T15:42:33.303" UserId="1352" Text="What is the difference between roasting, baking, and broasting?" />
  <row Id="16536" PostHistoryTypeId="3" PostId="8053" RevisionGUID="14c47730-ad04-4d78-96eb-ebd5f048d768" CreationDate="2010-10-12T15:42:33.303" UserId="1352" Text="&lt;baking&gt;&lt;slow-cooking&gt;&lt;roasting&gt;&lt;crock&gt;" />
  <row Id="16538" PostHistoryTypeId="2" PostId="8055" RevisionGUID="78d3306c-e577-45f4-8782-184d591ae617" CreationDate="2010-10-12T15:49:57.223" UserId="923" Text="I also recommend cooking the bird in a [bag][1].&#xD;&#xA;&#xD;&#xA;The first time I ever cooked a turkey, we used one of these.  The turkey came out perfectly.  We also injected the bird with copious amounts of garlic herb butter under the skin.&#xD;&#xA;&#xD;&#xA;[1]: http://www.reynoldsovenbags.com/" />
  <row Id="16539" PostHistoryTypeId="5" PostId="8055" RevisionGUID="adea2644-fa3f-4064-8164-04ef05e6b1b8" CreationDate="2010-10-12T15:56:08.833" UserId="923" Comment="added 100 characters in body" Text="I also recommend cooking the bird in a [bag][1].  It helps keep in all of the natural juices of the turkey, and you have to supply less of your own.&#xD;&#xA;&#xD;&#xA;The first time I ever cooked a turkey, we used one of these.  The turkey came out perfectly.  We also injected the bird with copious amounts of garlic herb butter under the skin.&#xD;&#xA;&#xD;&#xA;[1]: http://www.reynoldsovenbags.com/" />
  <row Id="16540" PostHistoryTypeId="2" PostId="8056" RevisionGUID="7726fc58-fca8-45cc-acc8-c2f563a29fd2" CreationDate="2010-10-12T16:11:21.647" UserId="160" Text="Hard vegetables (carrots, beats, turnips, radishes) can be thrown in a stew. Along with the tomatoes for the sauce, and the beans as a protein. You can use some of the garlic, onion, peppers, and parsley for flavoring as well. (You'll want some other stuff to, like beef for example. And other herbs &amp; spices).&#xD;&#xA;&#xD;&#xA;That used a fair number of them." />
  <row Id="16541" PostHistoryTypeId="6" PostId="8053" RevisionGUID="529d58ad-faf7-4c86-8ad6-a12da8ea049b" CreationDate="2010-10-12T16:16:39.967" UserId="67" Comment="edited tags" Text="&lt;baking&gt;&lt;slow-cooking&gt;&lt;roasting&gt;&lt;language&gt;&lt;crock&gt;" />
  <row Id="16543" PostHistoryTypeId="2" PostId="8057" RevisionGUID="279df426-07ca-44be-9cab-ef52bc763f18" CreationDate="2010-10-12T16:57:22.480" UserId="1816" Text=" - **Roasting** - cooking with dry heat&#xD;&#xA; - **Baking** - cooking with dry heat&#xD;&#xA; - **Broasting** - a trademark of [Broaster, Co][1]. as a special method of cooking chickens by frying under pressure.  Preceded by a special marinade process ([source][2] for this definition).&#xD;&#xA;&#xD;&#xA;According to [ochef][3] these days baking and roasting are the have become synonyms, although they were not always so.  Broasting, as you can see from the definition, is not a dry heat application and is therefore different.&#xD;&#xA;&#xD;&#xA;For everyone who says roasting involves meat and baking is everything else, you can point to all the roast vegetable recipes (although I have yet to hear about a roast cake, pie, or cookie recipe).  For everyone who says roasting is a higher temperature than baking,  you can point to slow roast recipes that cook for a long time at a low temperature.  The best way to determine the difference is convention - if an item is normally roasted, call it roasting.  If it's normally baked, call it baking.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.broaster.com/&#xD;&#xA;  [2]: http://whatscookingamerica.net/Q-A/Broasting.htm&#xD;&#xA;  [3]: http://www.ochef.com/637.htm" />
  <row Id="16544" PostHistoryTypeId="5" PostId="8030" RevisionGUID="381c2640-6f2f-4091-bb3f-c2553fe3d154" CreationDate="2010-10-12T16:58:49.010" UserId="1230" Comment="added 169 characters in body" Text="A relative of mine is in food retail, and recently she gave me some chorizo. With the basic advice 'hang it in the fridge'&#xD;&#xA;&#xD;&#xA;I am not sure if it is edible as yet, and how long it will be edible for, are there any guidelines for this? Should it be eaten raw or cooked?&#xD;&#xA;&#xD;&#xA;Also my fridge is not really suitable for hanging the food is there any advice for this?&#xD;&#xA;&#xD;&#xA;*edit*&#xD;&#xA;&#xD;&#xA;Thanks for the answers, I believe that it is cured chorizo, but it is still being cured, is there a guideline on how long it will be before it is safe to eat?" />
  <row Id="16545" PostHistoryTypeId="2" PostId="8058" RevisionGUID="e12559d4-f6d4-4057-b5ee-f3cce2776ef7" CreationDate="2010-10-12T16:59:13.383" UserId="1670" Text="If all else fails, look up a scientific supply house (maybe [Fisher Scientific][1]). You'll be looking at more money, of course, and a lot of the stuff won't be certified as &quot;food safe&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fishersci.com/" />
  <row Id="16546" PostHistoryTypeId="2" PostId="8059" RevisionGUID="4062a853-06d3-4f2f-ad10-eec0ba311045" CreationDate="2010-10-12T17:02:09.950" UserId="60" Text="Traditionally [roasting][1] used _radiant heat_ to cook meat. This would have taken place over an open flame, typically on a rotating [spit][3]. In modern times this method is now called [Rotisserie][4]. Modern roasting refers to dry heat cooking that takes place in an oven, the food is cooked by _[convection][5]_. Until the late 19th century this method was referred to as _baking_.&#xD;&#xA;&#xD;&#xA;[Baking][2] is essentially the same as roasting in modern times. Baking most often refers specifically to the cooking of &quot;baked goods&quot; (breads, pastries, etc.). However, the terms baking and roasting are often used interchangeably (baked chicken, roast chicken). There doesn't seem to be a hard and fast rule here as to which term is used. For example, you roast asparagus, turkey, chicken, but bake lasagna, casseroles, and also chicken.&#xD;&#xA;&#xD;&#xA;[Braising][6] uses a combination of moist and dry heat to cook the food. This is what occurs in a crock pot, or in dutch oven/stock pot in the oven. Your meat will be cooked in an ample amount of seasoned liquid such as wine and/or stock.&#xD;&#xA;&#xD;&#xA;[Broasting][7] I had never heard of before. According to Wikipedia it's a trademarked method of pressurized deep frying. I doubt this is what you were referring to.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Roasting&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Baking&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Spit_(cooking_aide)&#xD;&#xA;[4]: http://en.wikipedia.org/wiki/Rotisserie&#xD;&#xA;[5]: http://en.wikipedia.org/wiki/Convection&#xD;&#xA;[6]: http://en.wikipedia.org/wiki/Braising&#xD;&#xA;[7]: http://en.wikipedia.org/wiki/Broasting" />
  <row Id="16547" PostHistoryTypeId="5" PostId="293" RevisionGUID="10136774-d4ea-4cfb-a7cd-a163acb7751e" CreationDate="2010-10-12T17:11:49.143" UserId="47" Comment="deleted 2 characters in body" Text="It depends on the room temperature where you live.  At 65F or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container.  At 80F, it starts to get overly soft and doesn't last more than several days.  Our family goes through about a pound / week and we've never had any issues with keeping a half-pound block on the counter at any given time - we finish it off before it has time to lose any quality or flavour.  The rest we keep in the fridge until needed.  The most important thing is to keep it in a covered container - I'm sure a butter crock would do a great job, but even just any old small glass container with a lid will do." />
  <row Id="16548" PostHistoryTypeId="2" PostId="8060" RevisionGUID="f8a98c15-8947-4574-ad6b-e67495d71e65" CreationDate="2010-10-12T17:16:21.403" UserId="1887" Text="This [site][1] recommends three steps: cook it breast-side down for most of the time, don't overcook, and use chicken stock in the bottom of the pan and for basting.&#xD;&#xA;&#xD;&#xA;Another technique is to brine your turkey, or use a kosher one. (Using a kosher bird allows you to skip the brining step.) I've never really tried non-kosher turkey, but here are some references from Cook's Illustrated that talk about why they like kosher turkey/chicken over non-kosher. &#xD;&#xA;&#xD;&#xA;An illustrative quote: &quot;Appearance aside, perhaps the most noticeable difference between the winning bird and the others we sampled was that the winning bird tasted juicy and well-seasoned. To remove as many impurities as possible,the chickens are buried in salt for one hour and then rinsed off with cold spring water. The combination of salt and water acts like a brine, encouraging the fibers in the meat to open and trap the salt and water, leading to a juicier, more flavorful bird.&quot; [From this article.][2] &#xD;&#xA;&#xD;&#xA;[A similar discussion about chicken breasts.][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cookingforbachelors.tv/index.php?/blog/3_secrets_to_a_moist_turkey/&#xD;&#xA;  [2]: http://www.cooksillustrated.com/tastetests/overview.asp?docid=9839&#xD;&#xA;  [3]: http://www.cooksillustrated.com/tastetests/overview.asp?docid=9880" />
  <row Id="16549" PostHistoryTypeId="2" PostId="8061" RevisionGUID="ac23d8c2-3b6d-4e36-a06c-fe24eb790b90" CreationDate="2010-10-12T18:13:59.020" UserId="210" Text="for me, roasting implies adding oil in some way, even if this only comes from the oil present in the cut of meat, and not emulsified oil, like the butter in a cake.&#xD;&#xA;&#xD;&#xA;baking implies dry heat and no 'loose' oil.&#xD;&#xA;&#xD;&#xA;roasted veg would have oil on them, baked potatoes do not. A pie or chicken kiev would be baked as no oil is added, a whole chicken would be roast as it would release fats as it was heated, even if no additional oil or butter was rubbed in." />
  <row Id="16550" PostHistoryTypeId="2" PostId="8062" RevisionGUID="67df4494-262a-492f-8be8-a0bc58439d3f" CreationDate="2010-10-12T19:25:08.687" UserId="15" Text="I find that occasionally there will be chaff in beans after boiling them. As a result, after draining I rinse the beans before using them, which in turn rinses away the foam. If you scoop away the foam I suppose that is one way to try to experiment with it; but if you're planning on draining without rinsing I would advise against it as you may end up with chaff in your hummus." />
  <row Id="16551" PostHistoryTypeId="2" PostId="8063" RevisionGUID="a3dbe113-7c0e-41aa-a43b-242611e1e084" CreationDate="2010-10-12T20:37:50.973" UserId="2781" Text="According to [a quick search][1] it appears that your notion about it being protein-based is correct.  Most of the recipes I've seen say to skim it; the above-linked site says that adding a little oil will keep the foam down.&#xD;&#xA;&#xD;&#xA;I personally wouldn't do anything with it as an ingredient unless I had a truly massive amount of it to experiment with--I don't know enough about the properties to make anything other than wild guesses about how it would work.  The only similar material I can think of would be beaten egg whites, but unless you were desperate for a vegan alternative and were already boiling up vats full of chickpeas I'd just use the eggwhites.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nutsonline.com/cookingbaking/beans/garbanzo/organic-raw.html" />
  <row Id="16552" PostHistoryTypeId="5" PostId="8036" RevisionGUID="eacc82df-2e69-43b3-a2dd-811a12e49062" CreationDate="2010-10-12T20:57:09.613" UserId="641" Comment="edited body" Text="From what your friend tells you, it will be a cured Chorizo.&#xD;&#xA;&#xD;&#xA;When a cured Chorizo is soft, it could be hung to dry, or it could be used for cooking (or it could be eaten as it is), depending on your preferences.&#xD;&#xA;&#xD;&#xA;Cured Chorizo can be kept hanging in a cool dark place for a long time. As the moist evaporates it will dry out. Once it starts to get tough, it will be a good time to start eating it.&#xD;&#xA;&#xD;&#xA;The skin will develop a white fungus that's not harmful and the bacteria in the cured Chorizo are lactobacillus that are 'sold' as healthy in yogurt." />
  <row Id="16553" PostHistoryTypeId="2" PostId="8064" RevisionGUID="4af98164-93db-424c-b8ac-9e231685ff5b" CreationDate="2010-10-12T21:12:50.500" UserId="41" Text="I've got a pound of ground beef in the refrigerator that I need to use by tonight, and have been eating pasta and hamburgers in unusual abundance lately so my usual standbys of ragù and patties are pretty much off the table.&#xD;&#xA;&#xD;&#xA;While searching for recipe ideas I happened upon these [barbecue beef cups][1] - a bit heavy on the store-bought ingredients, but very convenient and looks palatable.  However, one of the reviewers pointed out that, even with various savoury additions, the final product came out more or less like a sloppy joe, and I'd prefer to have something less... sloppy.&#xD;&#xA;&#xD;&#xA;In other words I'd like to make one of these so that the filling holds its shape and doesn't start leaking after the first bite.  On the other hand, I also don't want it to come out like a fruit tart with the consistency of jelly.  I keep thinking of those Jamaican beef patties you buy in stores and the consistency of the filling; it's relatively moist, but dry/solid enough to stay in the patty.&#xD;&#xA;&#xD;&#xA;Can I accomplish this, preferably without the aid of exotic hydrocolloids?  I was thinking of mixing in an egg, but I'm not sure how well that would work or if it would be better to use the whole egg or just the yolk.  Tomato paste is another &quot;thickener&quot; that would seem to work well with this type of recipe, but might not get it thick enough before ruining the taste.  And of course I have various starches and baking ingredients but I worry that too much of those will just turn it into jelly.&#xD;&#xA;&#xD;&#xA;Any tips/suggestions?&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/Barbecue-Beef-Cups/Detail.aspx" />
  <row Id="16554" PostHistoryTypeId="1" PostId="8064" RevisionGUID="4af98164-93db-424c-b8ac-9e231685ff5b" CreationDate="2010-10-12T21:12:50.500" UserId="41" Text="What can I do to thicken the mixture in a meat &quot;cup?&quot;" />
  <row Id="16555" PostHistoryTypeId="3" PostId="8064" RevisionGUID="4af98164-93db-424c-b8ac-9e231685ff5b" CreationDate="2010-10-12T21:12:50.500" UserId="41" Text="&lt;sauce&gt;&lt;beef&gt;&lt;thickening&gt;" />
  <row Id="16556" PostHistoryTypeId="2" PostId="8065" RevisionGUID="77315f61-952d-4b12-a64e-008258507f30" CreationDate="2010-10-12T21:24:56.320" UserDisplayName="daniel" Text="A little cornstarch should, if you add it with the bbq sauce, make it just thick enough to cling together a little better.&#xD;&#xA;&#xD;&#xA;Or skip the bbq sauce, use dry herbs and spices mostly with just a tiny dab to bind it together.&#xD;&#xA;&#xD;&#xA;Also you just made me want a patty, you awful man." />
  <row Id="16557" PostHistoryTypeId="2" PostId="8066" RevisionGUID="01d22b00-5cba-4a83-b6ce-180c248e3f16" CreationDate="2010-10-12T21:49:45.357" UserId="2781" Text="A bit of beaten egg and some breadcrumbs might work, if you're willing to go for a meatloaf-ish consistency." />
  <row Id="16563" PostHistoryTypeId="2" PostId="8069" RevisionGUID="598ea859-0c3a-458b-91ee-7b9ad60fb794" CreationDate="2010-10-13T02:06:53.460" UserId="446" Text="Looking at the recipe, I would suggest you change it in the following manner:&#xD;&#xA;&#xD;&#xA;Take ground beef and add to it 1/2 cup bread crumbs and the yolk of one egg and all spices.&#xD;&#xA;&#xD;&#xA;Break beef into balls equal to the number of cups and brown in a skillet until about half cooked.&#xD;&#xA;&#xD;&#xA;Place biscuit dough in cups and add a layer of bbq sauce.&#xD;&#xA;&#xD;&#xA;Place beef inside cups, top with another layer of sauce and cook in oven for 12 minutes&#xD;&#xA;&#xD;&#xA;Top with cheese and bake for another 3 minutes.&#xD;&#xA;&#xD;&#xA;This will give you a dense meatball that will remain moist in the center, surrounded by a thickened bbq sauce that should hold it quite nicely against the biscuit.  How well it holds will depend on how thick the sauce was to bigen with.  Also to have the meatball be less dense add less breadcrumbs.&#xD;&#xA; " />
  <row Id="16564" PostHistoryTypeId="2" PostId="8070" RevisionGUID="de656b1b-a63d-4dfc-b1c8-3d0f6b656c1c" CreationDate="2010-10-13T11:38:00.660" UserId="2761" Text="In recent weeks I have made both duck leg and pork belly confit with rich tasting and great texture results. I want to experiment with this technique further but to do so, and avoid wasting meat and fat, I'd like to understand the science behind the technique. &#xD;&#xA;&#xD;&#xA;In particular what makes the result of confit so different to the result of braising for the same period at the same temperature?&#xD;&#xA;&#xD;&#xA;Do different fats have different effects on the meat (other than the flavour they impart through the flavour of the oil). For example will a fat that is liquid at room temperature (olive oil etc) result in a different type of confit to cooking it in lard or duck fat?&#xD;&#xA;&#xD;&#xA;What are the characteristics of meat that suit it to confiting? Is there a particular fat content or other factor that determines the success of this method?" />
  <row Id="16565" PostHistoryTypeId="1" PostId="8070" RevisionGUID="de656b1b-a63d-4dfc-b1c8-3d0f6b656c1c" CreationDate="2010-10-13T11:38:00.660" UserId="2761" Text="The science of confit" />
  <row Id="16566" PostHistoryTypeId="3" PostId="8070" RevisionGUID="de656b1b-a63d-4dfc-b1c8-3d0f6b656c1c" CreationDate="2010-10-13T11:38:00.660" UserId="2761" Text="&lt;cooking-techniques&gt;&lt;confit&gt;" />
  <row Id="16570" PostHistoryTypeId="2" PostId="8072" RevisionGUID="5cfcf3d9-54fe-4ff4-9f26-bfc97f86b8f6" CreationDate="2010-10-13T12:21:50.137" UserId="1816" Text="A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice.  Other recipes include a good amount of tapioca or potato starch.  The other difference was that other recipes used rice flour instead of rice.&#xD;&#xA;&#xD;&#xA;You might also want to consider a chance in technique.  You can make rice noodles like a crepe rather than in an oiled steamer pan.  Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan.  Invert and release in one motion onto a cutting board and slice." />
  <row Id="16574" PostHistoryTypeId="2" PostId="8075" RevisionGUID="7a97760d-c6c1-4389-b752-8852d17cf268" CreationDate="2010-10-13T13:57:39.327" UserId="183" Text="The slow cooking give confit meat its texture and the storage time allows further reactions and dissolutions to take place.  The traditional reason solid fats have been used for a confit is for preservation: once the fat cools it &quot;seals&quot; the meat. Today we can refrigerate, so many restaurants now make their confit with liquid oils.&#xD;&#xA;&#xD;&#xA;[Myhrvold][2] has demonstrated that he can [reproduce the duck confit][1] by using a steam and air mixture to cook the duck leg and then flavor its surface with oil.&#xD;&#xA;&#xD;&#xA;You can read about the science of confit in [Cooking for Geeks][3]&#xD;&#xA;&#xD;&#xA;[1]: http://www.nytimes.com/2009/11/17/science/17prof.html?_r=3&amp;pagewanted=all&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Nathan_Myhrvold&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Nathan_Myhrvold" />
  <row Id="16575" PostHistoryTypeId="6" PostId="8070" RevisionGUID="7708923f-4771-4ead-9fde-e94cec472862" CreationDate="2010-10-13T14:00:07.337" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;fats&gt;&lt;confit&gt;" />
  <row Id="16576" PostHistoryTypeId="2" PostId="8076" RevisionGUID="b1fa05cb-d8d2-4e67-b026-036964e6e757" CreationDate="2010-10-13T14:03:24.113" UserId="87" Text="I was wondering if there is a way to remove the onion layers in an intact way so they're not broken or damaged. I've done this before by slightly baking the onion until it softens" />
  <row Id="16577" PostHistoryTypeId="1" PostId="8076" RevisionGUID="b1fa05cb-d8d2-4e67-b026-036964e6e757" CreationDate="2010-10-13T14:03:24.113" UserId="87" Text="&quot;Removing&quot; the onion layers in an intact way without cooking them" />
  <row Id="16578" PostHistoryTypeId="3" PostId="8076" RevisionGUID="b1fa05cb-d8d2-4e67-b026-036964e6e757" CreationDate="2010-10-13T14:03:24.113" UserId="87" Text="&lt;cooking-techniques&gt;" />
  <row Id="16579" PostHistoryTypeId="5" PostId="8065" RevisionGUID="d5695a79-bcda-4660-a312-c221d580f7c3" CreationDate="2010-10-13T14:05:49.037" UserId="41" Comment="added 266 characters in body" Text="A little cornstarch should, if you add it with the bbq sauce, make it just thick enough to cling together a little better.&#xD;&#xA;&#xD;&#xA;I'd say make a slurry of say 1/2c water, 1/4c bbq sauce, 1tsp cornstarch and add it to your ground beef. Let it cook down (I'm basically thinking how taco packets work here) until it's close to where you want it; continued heat in the oven should finish binding.&#xD;&#xA;&#xD;&#xA;Or skip the bbq sauce, use dry herbs and spices mostly with just a tiny dab to bind it together.&#xD;&#xA;&#xD;&#xA;Also you just made me want a patty, you awful man." />
  <row Id="16580" PostHistoryTypeId="5" PostId="8069" RevisionGUID="8d347382-1ec2-47f8-9532-bbe0373a8750" CreationDate="2010-10-13T14:08:00.093" UserId="41" Comment="added 20 characters in body" Text="Looking at the recipe, I would suggest you change it in the following manner:&#xD;&#xA;&#xD;&#xA;  * Take ground beef and add to it 1/2 cup bread crumbs and the yolk of one egg and all spices.&#xD;&#xA;&#xD;&#xA;  * Break beef into balls equal to the number of cups and brown in a skillet until about half cooked.&#xD;&#xA;&#xD;&#xA;  * Place biscuit dough in cups and add a layer of bbq sauce.&#xD;&#xA;&#xD;&#xA;  * Place beef inside cups, top with another layer of sauce and cook in oven for 12 minutes&#xD;&#xA;&#xD;&#xA;  * Top with cheese and bake for another 3 minutes.&#xD;&#xA;&#xD;&#xA;This will give you a dense meatball that will remain moist in the center, surrounded by a thickened bbq sauce that should hold it quite nicely against the biscuit.  How well it holds will depend on how thick the sauce was to begin with.  Also to have the meatball be less dense add less breadcrumbs.&#xD;&#xA; " />
  <row Id="16582" PostHistoryTypeId="2" PostId="8077" RevisionGUID="abae79ab-735e-4604-ba41-22112c1199d7" CreationDate="2010-10-13T14:27:18.537" UserId="2757" Text="The reason a turkey comes out dry (in the breast meant anyway) is because turkeys have two kinds of meat on them (leg and thigh v's breast) that like to be cooked in different ways. The dark meat of the leg and thigh likes long slow cooking whereas the breast likes hot fast cooking. You can do all sorts of fiddly things but removing the legs and cooking them separately then adding the breast (still on the bone if you like) later. You can then assemble the pieces to look like a whole turkey on a platter, all perfectly cooked! In the UK we don't have thanksgiving and many people now opt for a goose at Christmas rather than a turkey, for the reason they have more flavour and don't get so dry." />
  <row Id="16583" PostHistoryTypeId="2" PostId="8078" RevisionGUID="b698b56b-91dc-4d3f-bd6d-8fe93475af15" CreationDate="2010-10-13T14:27:40.687" UserId="641" Text="The low temp &amp; long cooking will enable the enzymes in the product to work for a longer amount of time, therefore rendering the meat more tender. [Look at McGee][1] for more info about enzymes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.es/books?id=bKVCtH4AjwgC&amp;pg=PA144&amp;lpg=PA144&amp;dq=harold+mcgee+slow+cooking+meat+enzymes&amp;source=bl&amp;ots=qVOIlkI-kg&amp;sig=dxNCqfPHf5iUOYlQK112K-AEZGY&amp;hl=en&amp;ei=psG1TNLRMcK5jAfBxoy3Aw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBEQ6AEwAA#v=onepage&amp;q&amp;f=false" />
  <row Id="16584" PostHistoryTypeId="2" PostId="8079" RevisionGUID="c7c9a849-56eb-4183-984f-6859af9a1c90" CreationDate="2010-10-13T14:31:51.897" UserId="2757" Text="If the shell is thinner that could indicate that the shrimp is younger, which would also explain the softer meat.  " />
  <row Id="16585" PostHistoryTypeId="2" PostId="8080" RevisionGUID="dc27be23-3af0-45ec-aaf6-49ef89627dfa" CreationDate="2010-10-13T14:36:20.393" UserId="2757" Text="I melt the chocolate then allow it to cool slightly and add the cream at room temperature, stirring it in gradually, adding any alcohol for flavouring as I go - I've never had it curdle this way. " />
  <row Id="16586" PostHistoryTypeId="5" PostId="7136" RevisionGUID="91d3e217-3b95-4f87-93ae-2882612dca9a" CreationDate="2010-10-13T14:40:42.417" UserId="364" Comment="corrected typo" Text="So, last time I made gumbo, I got the veggies chopped (onion, celery, green pepper, and garlic) and then realized I had prepped twice as much as I needed. &#xD;&#xA;&#xD;&#xA;I froze the extra ingredients, labeled for future use for gumbo.&#xD;&#xA;&#xD;&#xA;I'm making it again now, and it's pretty flavorless. *(See below for exactly what I've done.)* Since the last time I made it was over a month ago, I don't recall exactly whether it was this bland last time.&#xD;&#xA;&#xD;&#xA;**What might cause flavorless gumbo?** Is it the frozen veggies?   &#xD;&#xA;**Is this dish supposed to be somewhat bland?** I've actually only had it once or twice at a restaurant.&#xD;&#xA;**How could/should I add more flavor to the current batch?**&#xD;&#xA;&#xD;&#xA;Process:&#xD;&#xA;&#xD;&#xA; 1. Heat 1.5 TB oil, add 1.5 TB flour to make a dark brown roux.  &#xD;&#xA; 2. If I were using fresh veggies, I'd add them next. Instead, I held off.  &#xD;&#xA; 3. Add 1/2 cup tomato sauce, stir until it gets crumbly &amp; dry.  &#xD;&#xA; 4. I then added the defrosted, drained veggies.  &#xD;&#xA; 5. Fry 1/2 pound okra in a separate skillet until it's less sticky &amp; less stringy, then add to the pot.  &#xD;&#xA; 6. Add 1 cup fresh, chopped tomatoes.  &#xD;&#xA; 7. Slowly add 1 1/2 cups water.  &#xD;&#xA; 8. Add 1/2 tsp sugar, some salt, pepper, and I actually also added a dash of hot pepper sauce since it was so blah-tasting.  &#xD;&#xA; 9. Simmer for an hour.  &#xD;&#xA;*.... this is where I am now, and it's just.. blah, still.*  &#xD;&#xA; 10. The next step will be to add 1/2 pound shrimp, a bay leaf, some fresh parsley, and cook for another 30 minutes. &#xD;&#xA;" />
  <row Id="16587" PostHistoryTypeId="2" PostId="8081" RevisionGUID="f5e51962-0c4a-4022-860e-71cf795fc331" CreationDate="2010-10-13T14:44:41.517" UserId="2757" Text="You need to boil pasta, not because this cooks it but because it rehydrates it, so sauteeing it would be as effective as baking it in the oven. I do pasta like this with garlic like so: Boil the pasta until it's done then drain it. Leave the hot pasta in the collander while you sautee crushed garlic in olive oil (I add a crushed dried chilli). The best method for the garlic is to heat the oil, remove from the heat then add the garlic, so you don't overcook it. Your pasta will have dried out a but by this time so will be ready to soak up the garlic flavoured oil." />
  <row Id="16590" PostHistoryTypeId="2" PostId="8082" RevisionGUID="e328572d-8cb3-4337-aa53-1b507292d376" CreationDate="2010-10-13T15:47:50.507" UserId="446" Text="I once made onion bowls by slicing the onion at the point where it just starts to curve back in and soaking in water while I seperated the layers.  It worked for my purposes but I did destroy a few in the process.  I think I might have added some salt to the water they were soaking in to boost the water content of the onion, which could have affected how easily they seperated." />
  <row Id="16591" PostHistoryTypeId="5" PostId="2462" RevisionGUID="505e8acd-2a2b-4fbf-8ef9-cae1f36b55e4" CreationDate="2010-10-13T15:48:57.393" UserId="1148" Comment="Made answer less absolute based on comments." Text="The general rule is:&#xD;&#xA;&#xD;&#xA;Add dry spice before,&#xD;&#xA;Fresh after.&#xD;&#xA;&#xD;&#xA;And season after.&#xD;&#xA;&#xD;&#xA;However, comments below say this is not **always** true, but it won't steer you wrong very often.&#xD;&#xA;" />
  <row Id="16592" PostHistoryTypeId="5" PostId="8003" RevisionGUID="acbbd48c-73ea-4868-909a-54712e15afd2" CreationDate="2010-10-13T15:49:42.867" UserId="1259" Comment="spelling" Text="Try adding the heated cream to the chocolate away from the heat. Curdling often occurs when you add too much heat to the chocolate as it's the fats and cocoa solids in the chocolate separating that causes the issues.&#xD;&#xA;&#xD;&#xA;When I make truffles I tend to use a cheese grater to create fine chocolate shavings which melt easily when mixed with warm cream avoiding the need to add more heat which you might need to do if you have bigger chunks.&#xD;&#xA;&#xD;&#xA;To save a slightly curdled mixture you can sometimes get away with frantic whisking but the taste will probably be affected." />
  <row Id="16593" PostHistoryTypeId="2" PostId="8083" RevisionGUID="2beb9149-baa0-460e-a468-5a70e6862ae0" CreationDate="2010-10-13T16:21:27.477" UserId="1393" Text="It depends on how much of the &quot;bowl&quot; you need to be intact. If you don't mind cutting the onion in half and then slicing off say about 1/2&quot; off each end, so you have a truncate hemisphere, then you can wiggle off individual layers pretty easily." />
  <row Id="16594" PostHistoryTypeId="4" PostId="8076" RevisionGUID="2826cc45-10e9-4955-bbb6-7192e777e5f8" CreationDate="2010-10-13T17:18:48.147" UserId="1148" Comment="Quotation abuse!!" Text="Removing the onion layers in an intact way without cooking them" />
  <row Id="16595" PostHistoryTypeId="2" PostId="8084" RevisionGUID="b678c110-c1b8-430e-92cb-deffdf94a0c3" CreationDate="2010-10-13T17:29:07.720" UserId="1685" Text="How does a butter crock work better than a plastic or ceramic butter dish?  &#xD;&#xA;&#xD;&#xA;I can see how the water and stoneware would slow the butter's response to ambient temperature fluctuations.  But after a day, at most, cold water would warm up to room temperature.  &#xD;&#xA;&#xD;&#xA;I can imagine how the water on the bottom layer of butter might prevent bad microbes (only those that don't water) from getting to the butter there.  But how does that improve on the wax paper that most butter already **comes** in?  I'd imagine that the process of getting butter from a pre-wrapped stick into the crock would have a large potential for introducing foreign materials.  " />
  <row Id="16596" PostHistoryTypeId="1" PostId="8084" RevisionGUID="b678c110-c1b8-430e-92cb-deffdf94a0c3" CreationDate="2010-10-13T17:29:07.720" UserId="1685" Text="What mechanism causes a butter crock to function better than other options?" />
  <row Id="16597" PostHistoryTypeId="3" PostId="8084" RevisionGUID="b678c110-c1b8-430e-92cb-deffdf94a0c3" CreationDate="2010-10-13T17:29:07.720" UserId="1685" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;butter&gt;" />
  <row Id="16598" PostHistoryTypeId="2" PostId="8085" RevisionGUID="e65317a0-b6b4-4074-8e41-d73f060f4228" CreationDate="2010-10-13T17:52:48.970" UserId="60" Text="Butter, like most fats, is actually quite resilient to microbes. The problem you are more likely to experience is rancidity. Fat goes rancid by oxidation. Exposure to light, heat, and air cause oxidation and accelerate the process of butter going rancid. &#xD;&#xA;&#xD;&#xA;Putting butter in your refrigerator addresses the heat and light, but does nothing for the air. The paper that butter sticks are wrapped in are quite porous. You can see evidence of this as a rind that develops on your butter after a couple of weeks. Butter can also absorb odors in your refrigerator through this wrapper.&#xD;&#xA;&#xD;&#xA;A butter crock, as shown in the [accepted answer to this question][1] actually serves to protect the butter from air, light, and heat. Butter does not _need_ to be kept below 40 F to stay fresh. The [butter crock][2] referenced there will keep butter fresh up to temperatures of 80 F, and likely higher, but the butter will be too soft and slip out at higher temperatures.&#xD;&#xA;&#xD;&#xA;A plastic or ceramic butter dish are similar in function to the paper that wraps butter. Ceramic is unlikely to seal at all, so the butter will still be exposed to air. Plastic, while capable of a great seal, will still trap oxygen in the container with the butter, allowing oxidation to occur.&#xD;&#xA;&#xD;&#xA;A butter crock really does seem to be the best of all worlds. You get easy access to soft butter, with little risk. Mold will eventually grow on the butter, but this should take weeks at room temperature. If you don't use a stick of butter within two weeks, you're doing it wrong. :-D&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/36/60&#xD;&#xA;[2]: http://www.webexhibits.org/butter/crocks.html" />
  <row Id="16599" PostHistoryTypeId="2" PostId="8086" RevisionGUID="0f2a7086-1d94-4a0e-b24f-2a3065fe2a8c" CreationDate="2010-10-13T18:19:14.420" UserId="229" Text="You can bake them in the oven on racks (think cookie cooling racks).&#xD;&#xA;&#xD;&#xA;This way they brown evenly all around and they don't change shape.&#xD;&#xA;&#xD;&#xA;The downside is more dishes..." />
  <row Id="16600" PostHistoryTypeId="2" PostId="8087" RevisionGUID="6b2aa593-f719-48cc-a87a-e5abdb8f8e6a" CreationDate="2010-10-13T19:37:02.407" UserId="2045" Text="I am curing sausages, pork salami in hog casing to be precise.  I am having a hard time maintaining both the temperature and the humidity necessary.  I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the relative humidity in it is getting up to the 85-89% range. (As measured by an admittedly uncalibrated hygrometer but which reads 67% when set in the room containing the refrigerator)&#xD;&#xA;&#xD;&#xA;The relative humidity elsewhere is somewhere in the 50-70% range depending on the room and time of day.  However the temperature varies between 67F/19C and 76F/24C.  &#xD;&#xA;&#xD;&#xA;The recommended target range is 60F/15C for temperature and 70% for relative humidity.&#xD;&#xA;&#xD;&#xA;So far I am not having bad mold problems, just a few tiny flecks of white(acceptable/good) mold. The smallest of the sheep casing test sausages in fact lost it's 30% in weight and seems done.  The hog casing sausages are losing weight, but at a much slower rate than expected (presumably due to higher humidity).&#xD;&#xA;&#xD;&#xA;Everywhere I look there is a TON of information on raising the humidity in your curing chamber, not so much on lowering it.  Suggestions for lowering the humidity of the chamber would also be helpful.&#xD;&#xA;&#xD;&#xA;Should I put the sausages in another hanging container with lower humidity and higher, uncontrolled/ambient temperatures?  Should I let them continue to poke along at the higher humidity and dry very slowly, and possibly not at all?&#xD;&#xA;" />
  <row Id="16601" PostHistoryTypeId="1" PostId="8087" RevisionGUID="6b2aa593-f719-48cc-a87a-e5abdb8f8e6a" CreationDate="2010-10-13T19:37:02.407" UserId="2045" Text="When curing sausage, which is more important temperature or humidity?" />
  <row Id="16602" PostHistoryTypeId="3" PostId="8087" RevisionGUID="6b2aa593-f719-48cc-a87a-e5abdb8f8e6a" CreationDate="2010-10-13T19:37:02.407" UserId="2045" Text="&lt;sausages&gt;&lt;curing&gt;&lt;bacteria&gt;" />
  <row Id="16603" PostHistoryTypeId="6" PostId="8076" RevisionGUID="44c21723-c28f-4116-ba49-22ada88435d3" CreationDate="2010-10-13T19:47:04.727" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;onions&gt;" />
  <row Id="16604" PostHistoryTypeId="2" PostId="8088" RevisionGUID="e7624b7d-742e-4554-8c12-a763874e0f01" CreationDate="2010-10-13T20:42:47.903" UserDisplayName="Steve Roth" Text="My experience is that butter crocks just suck. I was all excited when I first had one (what a great idea!), only to find that the butter would get really yucky tasting and even moldy quite quickly. &#xD;&#xA;&#xD;&#xA;Then maybe fifteen years later (last year) I decided to try again. Same experience.&#xD;&#xA;&#xD;&#xA;I've also tried it without the water -- similar results.&#xD;&#xA;&#xD;&#xA;A simple covered butter dish is much more effective, in my experience. Butter keeps and tastes good for quite a while -- a couple of weeks, anyway.&#xD;&#xA;&#xD;&#xA;I have no scientific theories to explain this (though I'd be vaguely interested to hear some). Just the empirical facts, validated through repeated experiments with consistent results." />
  <row Id="16605" PostHistoryTypeId="6" PostId="8087" RevisionGUID="644a6543-c4ff-4d50-9373-629513aa60d8" CreationDate="2010-10-13T21:04:36.883" UserId="2761" Comment="edited tags" Text="&lt;sausages&gt;&lt;charcuterie&gt;&lt;curing&gt;&lt;bacteria&gt;" />
  <row Id="16606" PostHistoryTypeId="2" PostId="8089" RevisionGUID="b9c928b9-7803-48f1-bd73-10e5a0c6d886" CreationDate="2010-10-13T21:18:15.943" UserId="2761" Text="Too humid an environment will, as you are seeing, slow the curing process down. As long as they are still decreasing in weight you should be OK but you need to be careful of moisture forming on the outside of the casings as this may encourage nastier moulds to grow beyond the white one expected on salami.&#xD;&#xA;&#xD;&#xA;If they are not losing weight at all this is a problem as this indicates the water content within the sausage is not decreasing and a high water content will encourage bacteria growth and eventually spoil the meat.&#xD;&#xA;&#xD;&#xA;Try opening up the refrigerator you are using for a few hours a day to let the moisture out (the trade off is that you will heat it up a bit but if it's only for a few hours you should be OK). If a more severe drop in humidity is needed then aim a desk fan at them and run it for an hour or so a day. Circulating the air around the sausages will help remove the moisture but may not be all that economical when you consider the electricity bill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16607" PostHistoryTypeId="5" PostId="8061" RevisionGUID="e6191f87-999c-419b-b7fe-07ba98bb8814" CreationDate="2010-10-13T21:20:17.817" UserId="210" Comment="added 208 characters in body" Text="for me, roasting implies adding oil in some way, even if this only comes from the oil present in the cut of meat, and not emulsified oil, like the butter in a cake.&#xD;&#xA;&#xD;&#xA;baking implies dry heat and no 'loose' oil.&#xD;&#xA;&#xD;&#xA;roasted veg would have oil on them, baked potatoes do not. A pie or chicken kiev would be baked as no oil is added, a whole chicken would be roast as it would release fats as it was heated, even if no additional oil or butter was rubbed in.&#xD;&#xA;&#xD;&#xA;Update - after talking it over with a friend the actual temperature might come into it.  Things seems to be baked at a lower temp say up to 180C and roast above say 200C, but its not a hard and fast rule." />
  <row Id="16608" PostHistoryTypeId="5" PostId="8089" RevisionGUID="49941cf6-45b8-4a6e-b2e4-3b93a9ba38ac" CreationDate="2010-10-13T21:29:08.587" UserId="2761" Comment="added additional suggestion" Text="Too humid an environment will, as you are seeing, slow the curing process down. As long as they are still decreasing in weight you should be OK but you need to be careful of moisture forming on the outside of the casings as this may encourage nastier moulds to grow beyond the white one expected on salami.&#xD;&#xA;&#xD;&#xA;If they are not losing weight at all this is a problem as this indicates the water content within the sausage is not decreasing and a high water content will encourage bacteria growth and eventually spoil the meat.&#xD;&#xA;&#xD;&#xA;Try opening up the refrigerator you are using for a few hours a day to let the moisture out (the trade off is that you will heat it up a bit but if it's only for a few hours you should be OK). If a more severe drop in humidity is needed then aim a desk fan at them and run it for an hour or so a day. Circulating the air around the sausages will help remove the moisture but may not be all that economical when you consider the electricity bill.&#xD;&#xA;&#xD;&#xA;**EDIT:**&#xD;&#xA;&#xD;&#xA;If opening the fridge and/or using a fan don't work for you a more radical approach that might work could be to try Silica Gel packs (like the ones you get in electronics packaging) in the bottom of the fridge. This is a totally untested idea but theoretically should work as they are designed to absorb moisture and are non-toxic (although the label warns against eating them it's more a choking hazard than any poison to worry about). I'd be very interested to hear how successful you are if you try this route." />
  <row Id="16609" PostHistoryTypeId="2" PostId="8090" RevisionGUID="03bfbf92-e9ca-4058-8f3d-a212c5d6f4cb" CreationDate="2010-10-13T21:34:24.313" UserId="1575" Text="http://lifehacker.com/5661820/quickly-brine-chicken-when-you-dont-have-much-time" />
  <row Id="16610" PostHistoryTypeId="1" PostId="8090" RevisionGUID="03bfbf92-e9ca-4058-8f3d-a212c5d6f4cb" CreationDate="2010-10-13T21:34:24.313" UserId="1575" Text="Has anyone tried this &quot;quick brine&quot;?" />
  <row Id="16611" PostHistoryTypeId="3" PostId="8090" RevisionGUID="03bfbf92-e9ca-4058-8f3d-a212c5d6f4cb" CreationDate="2010-10-13T21:34:24.313" UserId="1575" Text="&lt;brine&gt;" />
  <row Id="16612" PostHistoryTypeId="5" PostId="8077" RevisionGUID="cf02e365-4d31-4221-a955-ca8633b9fed0" CreationDate="2010-10-13T22:02:35.403" UserId="2757" Comment="deleted 1 characters in body" Text="The reason a turkey comes out dry (in the breast meat anyway) is because turkeys have two kinds of meat on them (leg and thigh v's breast) that like to be cooked in different ways. The dark meat of the leg and thigh likes long slow cooking whereas the breast likes hot fast cooking. You can do all sorts of fiddly things but removing the legs and cooking them separately then adding the breast (still on the bone if you like) later. You can then assemble the pieces to look like a whole turkey on a platter, all perfectly cooked! In the UK we don't have thanksgiving and many people now opt for a goose at Christmas rather than a turkey, for the reason they have more flavour and don't get so dry." />
  <row Id="16613" PostHistoryTypeId="5" PostId="8090" RevisionGUID="4aababd5-657d-46a0-9c94-4fe937d833ce" CreationDate="2010-10-13T22:27:18.070" UserId="86" Comment="Flesh out question (&quot;have you read this&quot; isn't terribly specific...)" Text="I recently came across this article, [Quickly Brine Chicken When You Don't Have Much Time](http://lifehacker.com/5661820/quickly-brine-chicken-when-you-dont-have-much-time), which suggests 2-3 hours in a 10% brine, followed by a 1-hour rest. Does this work? If so, are there any trade-offs over compared to using a longer, weaker brine?" />
  <row Id="16614" PostHistoryTypeId="4" PostId="8090" RevisionGUID="4aababd5-657d-46a0-9c94-4fe937d833ce" CreationDate="2010-10-13T22:27:18.070" UserId="86" Comment="Flesh out question (&quot;have you read this&quot; isn't terribly specific...)" Text="Is &quot;quick brining&quot; as effective as an overnight soak? " />
  <row Id="16615" PostHistoryTypeId="6" PostId="8090" RevisionGUID="4aababd5-657d-46a0-9c94-4fe937d833ce" CreationDate="2010-10-13T22:27:18.070" UserId="86" Comment="Flesh out question (&quot;have you read this&quot; isn't terribly specific...)" Text="&lt;preparation&gt;&lt;meat&gt;&lt;brining&gt;" />
  <row Id="16616" PostHistoryTypeId="2" PostId="8091" RevisionGUID="bec84518-7c82-4958-a6e8-215199cc5360" CreationDate="2010-10-13T23:38:34.663" UserId="2793" Text="If you Google for &quot;risotto oven baked&quot;  you can get a lot of recipes and comments. The general consensus is that it's not **quite** as creamy as the constantly stirred stove top version, but that most people would never know it wasn't made on the stove top if you don't tell them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16617" PostHistoryTypeId="2" PostId="8092" RevisionGUID="a3b37d97-45e1-4a12-b41c-2a9d5451a3f2" CreationDate="2010-10-13T23:54:12.277" UserDisplayName="daniel" Text="Given the source (Michael Ruhlman) and that it was linked by Seriouseats, I am willing to bet cash money that not only does it work exactly as stated, it will provide spectacular results." />
  <row Id="16618" PostHistoryTypeId="2" PostId="8093" RevisionGUID="08cdfe12-f25a-4ade-8ea6-ea5812508a0d" CreationDate="2010-10-14T01:23:09.600" UserId="2794" Text="Perhaps the biggest thing for me: **don't overcook it.**  The best tool you have available to you is a probe thermometer, preferably one with a temperature alarm.&#xD;&#xA;&#xD;&#xA;Dark meat is done at a higher temperature than white meat is, and if you cook at one temperature until the legs are done, the breast will be parched.  I'm a big fan of the Alton Brown method: in addition to brining, start the turkey at high temperature (500F) for half an hour or so, then drop the temperature to 350 and take the bird out when a thermometer in the breast reads 161F.  It's come out perfect every time for me." />
  <row Id="16619" PostHistoryTypeId="5" PostId="8075" RevisionGUID="e50d9197-d1c1-4d32-aa60-aecc61e53cbd" CreationDate="2010-10-14T02:29:32.023" UserId="183" Comment="fixed links, added discussion on molecules, speculated about the role of oil" Text="The slow cooking give confit meat its texture and the storage time allows further reactions and dissolutions to take place.  The traditional reason solid fats have been used for a confit is for preservation: once the fat cools it &quot;seals&quot; the meat. Today we can refrigerate, so many restaurants now make their confit with liquid oils.&#xD;&#xA;&#xD;&#xA;[Myhrvold][2] has demonstrated that he can [reproduce the duck confit][1] by using a steam and air mixture to cook the duck leg and then flavor its surface with oil.&#xD;&#xA;&#xD;&#xA;There are [several processes][4] competing when we heat meat to cook it:&#xD;&#xA;&#xD;&#xA;* The collagen needs to melt and gelatinize.  There are different types of collagen, each denaturing in different temperature ranges.  As the meat is heated, collagen starts to shrink at about 40&amp;deg;C/ 104&amp;deg;F and by 80&amp;deg;C/176&amp;deg;F all of it is gelatinized.  Different animals have different types of collagens and the right temperature could be anything between 60&amp;deg;C/140&amp;deg;F and 80&amp;deg;.&#xD;&#xA;* The elastin, which exists in smaller quantities than collagen, will shrink with temperature and make the meat tougher.&#xD;&#xA;* As the many molecules contract, they squeeze water from the meat, making it feel tougher.&#xD;&#xA;&#xD;&#xA;So if you are going to develop a recipe, you will have to experiment.  As a guide, the more collagen, the higher temperatures you will need.  The amount of collagen goes up with the age of the animal and how much weight (stress) the muscle needs to support.  &#xD;&#xA;&#xD;&#xA;The reason confits are made by immersing the meat in oil may be that the oil makes it harder for the meat to loose its water, but I speculate.&#xD;&#xA;&#xD;&#xA;[Cooking for Geeks][3] is one of the few places I found discussing the science of confit. Maybe Myhrvold's slim tome will have a section on it.&#xD;&#xA;&#xD;&#xA;[1]: http://thepauperedchef.com/2010/01/faux-confit-steamed-duck-legs.html&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Nathan_Myhrvold&#xD;&#xA;[3]: http://www.cookingforgeeks.com/&#xD;&#xA;[4]: http://dx.doi.org/10.1016/j.meatsci.2008.06.016" />
  <row Id="16620" PostHistoryTypeId="5" PostId="3671" RevisionGUID="fe02aa2e-79cc-463f-9bb0-8ace12ec058a" CreationDate="2010-10-14T06:17:09.700" UserId="1502" Comment="added 8 characters in body" Text="I've been experimenting with making a **caramel hot fudge sauce** (something like on a McDonalds caramel sundae but better) and **want some ideas**.&#xD;&#xA;&#xD;&#xA;My latest was:&#xD;&#xA;&#xD;&#xA; 1. Microwave brown sugar and butter, stirring often, until it's sort of mixed together&#xD;&#xA; 2. Mix in a can of sweetened condensed mix &#xD;&#xA; 3. Microwave again, stirring every 30-60 seconds for 10 minutes or so until it goes a bit (golden) brown (use a very large glass bowl, or it'll boil over - **be careful, the mixture gets super hot and will boil your face right off** - you have been warned)&#xD;&#xA; 4. mix in a bit of cream or it'll be too chewy&#xD;&#xA;&#xD;&#xA;... which produced a thick milk caramel with a rich toffee aftertaste, but it's pretty labour-intensive.&#xD;&#xA;&#xD;&#xA;Any tips?" />
  <row Id="16621" PostHistoryTypeId="2" PostId="8094" RevisionGUID="9e9b822f-4ef5-40a6-9a60-d1fb2e595c4b" CreationDate="2010-10-14T07:51:49.460" UserId="2796" Text="How much regular table salt should I use when brining chicken pieces? &#xD;&#xA;&#xD;&#xA;I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. &#xD;&#xA;&#xD;&#xA;Additionally, I have never found non-iodised salt for sale in South Africa. There is, however, a big fad in &quot;Himalayan Crystal Salt&quot; at the moment in South Africa (http://en.wikipedia.org/wiki/Himalayan_salt). Would this be better to use?" />
  <row Id="16622" PostHistoryTypeId="1" PostId="8094" RevisionGUID="9e9b822f-4ef5-40a6-9a60-d1fb2e595c4b" CreationDate="2010-10-14T07:51:49.460" UserId="2796" Text="Substituting table salt for kosher salt when brining chicken" />
  <row Id="16623" PostHistoryTypeId="3" PostId="8094" RevisionGUID="9e9b822f-4ef5-40a6-9a60-d1fb2e595c4b" CreationDate="2010-10-14T07:51:49.460" UserId="2796" Text="&lt;chicken&gt;&lt;salt&gt;&lt;brining&gt;" />
  <row Id="16624" PostHistoryTypeId="2" PostId="8095" RevisionGUID="0f430035-695a-4b3e-a8b0-195e5a964175" CreationDate="2010-10-14T07:58:04.453" UserDisplayName="daniel" Text="Himalayan would be preferable, yes, as the iodine in table salt can produce a bitter taste. (Try taste-testing different salts next to each other). However, Himalayan tends to be expensive, at least compared to kosher. " />
  <row Id="16625" PostHistoryTypeId="5" PostId="3674" RevisionGUID="1ebeebb5-67d8-4141-ac61-3224c7596b3e" CreationDate="2010-10-14T08:17:01.790" UserDisplayName="daniel" Comment="adding another version" Text="The classic way to make a caramel sauce is to cook approx (this is what we use at the restaurant, because sometimes we get distracted and have to run away; it's more forgiving. Use less water if you can concentrate) 4:1 sugar:water until the sugar has taken a golden colour. Remove from heat, whisk in cream and butter until you reach your desired consistency, add a pinch or two of salt, just enough so you can taste it. This will get you a nice caramel sauce, keeps a week or so at room temp.&#xD;&#xA;&#xD;&#xA;Edited to respond to question:&#xD;&#xA;&#xD;&#xA;Honestly, I have no idea what the ideal ratio is. I just do it by feel. There should be a zillion caramel recipes available via google that can be more specific. Offhand I would kind of sort of guess that for three cups sugar I use _roughly_ 3/4c cream and 3tbsp butter. Ish.&#xD;&#xA;&#xD;&#xA;Edited to provide another answer:&#xD;&#xA;&#xD;&#xA;If you wish to use condensed milk to create something that will be closer to a _dulce de leche_, do the following. **This can be extremely dangerous, please be sure to follow all directions. I am not responsible if you injure yourself**:&#xD;&#xA;&#xD;&#xA;Fill a large pot with water. Keep another pot boiling for topping off the main pot as water evaporates.&#xD;&#xA;&#xD;&#xA;Place a can of condensed milk, still sealed, label removed, into the main pot. Bring up to a hard rolling boil. Top up the water as needed. **Ensure that the can is always covered with at least six inches of water**. Keep a lid on the pot, just in case.&#xD;&#xA;&#xD;&#xA;Boil hard for four hours. Turn off the heat, and allow the water in the pot to come slowly down to room temperature. **Do not at this point touch the can.**&#xD;&#xA;&#xD;&#xA;After cooling, let the pot continue to sit at room temperature for _at least_ one hour. At this point, reach into the pot and gently touch the can with your hand. If it is still warm, leave it to cool further.&#xD;&#xA;&#xD;&#xA;Once the can is _completely_ cooled to room temperature, you may open it. If you want to be sure, leave it overnight.&#xD;&#xA;&#xD;&#xA;You will have a glorious caramel sauce.&#xD;&#xA;&#xD;&#xA;_Note: I have intentionally described this process with significant margin for error for safety. There will be significant pressure inside the can, and opening it prematurely can very easily result in life-altering injuries._" />
  <row Id="16626" PostHistoryTypeId="2" PostId="8096" RevisionGUID="adb7b736-31e5-497c-ba98-9163b74514f4" CreationDate="2010-10-14T12:18:26.067" UserId="67" Text="If you can find canning or pickling salt, it's not iodized (and has no other additives, unlike some kosher salts), so won't contribute any off flavors that roux mentioned.&#xD;&#xA;&#xD;&#xA;However, the different grain sizes will be a problem as they pack denser, so based on a [chart from Marton's salt][1] that [ManiaxZX linked to in discussing differences in salts][2], they'd recommend cutting the salt by 20% when changing from kosher salt to table salt to canning/pickling salt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mortonsalt.com/salt_guide/index.html#conversion_chart&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1851/substituting-table-salt-or-sea-salt-for-kosher-salt/1855#1855" />
  <row Id="16627" PostHistoryTypeId="2" PostId="8097" RevisionGUID="65ce64ed-e9d7-4e91-8e78-a4652169ed6f" CreationDate="2010-10-14T12:58:10.417" UserId="125" Text="I've been making some scones and they are either falling away to one side or just sort of staying flat.&#xD;&#xA;&#xD;&#xA;Are there any tips or techniques I can use to make them rise evenly?" />
  <row Id="16628" PostHistoryTypeId="1" PostId="8097" RevisionGUID="65ce64ed-e9d7-4e91-8e78-a4652169ed6f" CreationDate="2010-10-14T12:58:10.417" UserId="125" Text="How can I make my scones rise evenly?" />
  <row Id="16629" PostHistoryTypeId="3" PostId="8097" RevisionGUID="65ce64ed-e9d7-4e91-8e78-a4652169ed6f" CreationDate="2010-10-14T12:58:10.417" UserId="125" Text="&lt;baking-techniques&gt;" />
  <row Id="16630" PostHistoryTypeId="2" PostId="8098" RevisionGUID="078dbb10-d65b-4353-9039-d371cff9e1d6" CreationDate="2010-10-14T13:07:35.630" UserId="2800" Text="Mushrooms are often included in recipes to balance out acidity, it's the reason they're in recipes such as beef bourguignon. If you're at the tuning stage then you can also turn down the acidity level by adding some butter.&#xD;&#xA;&#xD;&#xA;Tomato sauces often include red wine, if you're using a recipe that includes wine it's important that you reduce the red wine down fast to the point where it mellows the acidity levels. You can really push the heat up at this point. Make sure you get your head right in the pan and take a good whiff, if it needs longer to mellow you'll know instantly.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16631" PostHistoryTypeId="5" PostId="8097" RevisionGUID="5bb46037-4eaf-4e27-a9ce-2fbc3c2a4bd1" CreationDate="2010-10-14T13:14:47.887" UserId="125" Comment="added 203 characters in body; added 8 characters in body" Text="I've been making some scones and they are either falling away to one side or just sort of staying flat.&#xD;&#xA;&#xD;&#xA;I'm currently just baking them on a tray in the oven at 220C&#xD;&#xA;&#xD;&#xA;The recipe is:&#xD;&#xA;&#xD;&#xA;450g self-raising flour  &#xD;&#xA;1 tbs caster sugar  &#xD;&#xA;80g butter, cubed, at room temperature  &#xD;&#xA;250mls milk, at room temperature  &#xD;&#xA;&#xD;&#xA;Are there any tips or techniques I can use to make them rise evenly?" />
  <row Id="16632" PostHistoryTypeId="6" PostId="8097" RevisionGUID="a48ad83f-5ad6-4e0e-865a-6fcb147f3cfd" CreationDate="2010-10-14T14:27:42.053" UserId="41" Comment="edited tags" Text="&lt;baking&gt;" />
  <row Id="16633" PostHistoryTypeId="6" PostId="5" RevisionGUID="cf4b6c8f-0f99-4150-b489-e662e61cbbfe" CreationDate="2010-10-14T14:52:44.257" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;pasta&gt;&lt;tomatoes&gt;&lt;italian-cuisine&gt;" />
  <row Id="16634" PostHistoryTypeId="2" PostId="8099" RevisionGUID="cec7ed87-cc00-425a-8684-e9489990e66f" CreationDate="2010-10-14T14:57:25.870" UserId="27" Text="I am planning on defrosting some leftover turkey soup for supper tonight. To make it go farther I am planning on adding noodles to the soup in addition to some vegetables (ie. carrots). In this case I think the soup needs more liquid in it but I don't want the soup to become to bland. &#xD;&#xA;&#xD;&#xA;Should I add water to the soup and if so should I just add bouillon crystals (I have chicken and beef) or something else? Also should I defrost the soup then add the noodles/vegetables and cook it in the soup or cook it separately and then add it to the soup?" />
  <row Id="16635" PostHistoryTypeId="1" PostId="8099" RevisionGUID="cec7ed87-cc00-425a-8684-e9489990e66f" CreationDate="2010-10-14T14:57:25.870" UserId="27" Text="Defrosting frozen soup" />
  <row Id="16636" PostHistoryTypeId="3" PostId="8099" RevisionGUID="cec7ed87-cc00-425a-8684-e9489990e66f" CreationDate="2010-10-14T14:57:25.870" UserId="27" Text="&lt;soup&gt;&lt;defrosting&gt;" />
  <row Id="16639" PostHistoryTypeId="2" PostId="8100" RevisionGUID="20a96dac-475c-42b5-98e9-ee06f9f86414" CreationDate="2010-10-14T15:16:01.923" UserId="1816" Text="Your technique is going to be critical hear.  Leaning scones aren't necessarily indicative of improper technique, but flat ones are.&#xD;&#xA;&#xD;&#xA;Keeping your ingredients cold is important when creating scones in every recipe I've read or tried.  Cook's Illustrated [went so far][1] as to grate the butter and then freeze the grated pieces and use a [laminating technique][2] to provide layers.  Many other recipes use cold butter (frozen or simply very cold out of the freezer) in chunks and a pastry blender to cut them in.  Your milk should also be cold, not room temperature.  You may also want to chill your work bowl and utensils.  You don't want your butter melting before those scones hit the oven.&#xD;&#xA;&#xD;&#xA;When your scones hit the oven and the butter does begin to soften and melt, it will leave behind layers of air in your scone which will help it to rise.&#xD;&#xA;&#xD;&#xA;You don't want to handle finished scone dough very much.  Use a light touch and minimal work.&#xD;&#xA;&#xD;&#xA;I'd also check the date on your self-raising flour.  The ingredients will loose their activity over time, causing the flour not to rise as well any more.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/login.asp?docid=8545&#xD;&#xA;  [2]: http://www.cookthink.com/reference/2326/What_is_laminated_dough" />
  <row Id="16640" PostHistoryTypeId="2" PostId="8101" RevisionGUID="8a8531f8-8d09-44ba-9ad0-10aee057e714" CreationDate="2010-10-14T15:17:54.430" UserId="1887" Text="Well, you can always add some broth -- chicken would be good. That would allow you to control the salt more so than using boullion crystals. &#xD;&#xA;&#xD;&#xA;As far as cooking the vegetables, it depends on whether there are already pieces of vegetables in the frozen soup. If yes, then you may want to cook your add-ins first so that the stuff that's already in the soup doesn't get mushy. If no, you could cook them in the soup. &#xD;&#xA;&#xD;&#xA;(However, I have a caveat as far as cooking noodles in broth. When you cook noodles, some of the starch from the pasta transfers into the cooking liquid. This is why pasta water is often used to help with the texture of pasta sauce. If you don't mind having the starch in your soup, you can go ahead and cook the noodles there. If you are bothered by that, cook the noodles separately, drain, and then add them.)" />
  <row Id="16641" PostHistoryTypeId="2" PostId="8102" RevisionGUID="d5a9ed62-0011-48ff-b844-a3cd63866ae2" CreationDate="2010-10-14T15:28:49.943" UserId="2045" Text="Table salt weighs about twice as much per unit volume as kosher salt. So if you only have access to table salt and a recipe calls for kosher use half as much (unless it is asking by weight) then it should be the same but make a much smaller pile.&#xD;&#xA;&#xD;&#xA;Iodized salt does taste a tiny bit funny it's true, but many people can't taste the difference.  For brining a chicken iodized table salt will work just fine.  If you've never encountered un-iodized salt you are extremely unlikely to notice the &quot;off flavors&quot; others have mentioned. " />
  <row Id="16642" PostHistoryTypeId="2" PostId="8103" RevisionGUID="991a235f-2fc0-4a69-a1e3-5f73ec653d50" CreationDate="2010-10-14T15:47:41.520" UserId="2045" Text="When we bought our cow this year, we opted to take all the organ meat. So, I now have a bunch of beef liver, I don't actually like beef liver cooked with onions or any other preparation I've encountered.  I do however like liverwurst, and braunschweiger.  Both of these sausages are traditional made with pork liver. I've never encountered pork liver in any other form though, so I don't know how it tastes by comparison.&#xD;&#xA;&#xD;&#xA;Are the two livers roughly itnterchangable in other ways?  Fat content, texture, etc.&#xD;&#xA;How do they compare flavor wise?&#xD;&#xA;Am I doomed if I try and make sausage out of beef liver?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16643" PostHistoryTypeId="1" PostId="8103" RevisionGUID="991a235f-2fc0-4a69-a1e3-5f73ec653d50" CreationDate="2010-10-14T15:47:41.520" UserId="2045" Text="What will happen if I substitute beef liver for pork liver in sausage?" />
  <row Id="16644" PostHistoryTypeId="3" PostId="8103" RevisionGUID="991a235f-2fc0-4a69-a1e3-5f73ec653d50" CreationDate="2010-10-14T15:47:41.520" UserId="2045" Text="&lt;sausages&gt;&lt;charcuterie&gt;" />
  <row Id="16645" PostHistoryTypeId="5" PostId="8085" RevisionGUID="93d9f9e6-6ecd-4cff-9c6e-c6b537694988" CreationDate="2010-10-14T15:50:58.990" UserId="60" Comment="added 76 characters in body" Text="Butter, like most fats, is actually quite resilient to microbes. The problem you are more likely to experience is rancidity. Fat goes rancid by oxidation. Exposure to light, heat, and air cause oxidation and accelerate the process of butter going rancid. &#xD;&#xA;&#xD;&#xA;Putting butter in your refrigerator addresses the heat and light, but does nothing for the air. The paper that butter sticks are wrapped in are quite porous. You can see evidence of this as a rind that develops on your butter after a couple of weeks. Butter can also absorb odors in your refrigerator through this wrapper.&#xD;&#xA;&#xD;&#xA;A butter crock, as shown in the [accepted answer to this question][1] actually serves to protect the butter from air, light, and heat. Butter does not _need_ to be kept below 40 F to stay fresh. The [butter crock][2] referenced there will keep butter fresh up to temperatures of 80 F, and likely higher, but the butter will be too soft and slip out at higher temperatures.&#xD;&#xA;&#xD;&#xA;A plastic or ceramic butter dish are similar in function to the paper that wraps butter. Ceramic is unlikely to seal at all, so the butter will still be exposed to air. Plastic, while capable of a great seal, will still trap oxygen in the container with the butter, allowing oxidation to occur.&#xD;&#xA;&#xD;&#xA;A butter crock really does seem to be the best of all worlds. You get easy access to soft butter, with little risk. Mold will eventually grow on the butter, but this should take weeks at room temperature. If you don't use a stick of butter within two weeks, [you're doing it wrong][3]. :-D&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/36/60&#xD;&#xA;[2]: http://www.webexhibits.org/butter/crocks.html&#xD;&#xA;[3]: http://www.jeffreysomers.com/blather/02-youre-doing-it-wrong.jpg" />
  <row Id="16646" PostHistoryTypeId="2" PostId="8104" RevisionGUID="aa946f67-9b52-4ced-b7df-ee3f69bc3780" CreationDate="2010-10-14T15:52:20.307" UserId="1163" Text="As roux suggests in his comment, all that really matters is the weight. You want about 30 grams of salt per liter (or quart) of brining liquid for a weak brine, which is what you should do if you're starting out with brining. For table salt, that's about two table spoons; for kosher salt, it's about four." />
  <row Id="16647" PostHistoryTypeId="5" PostId="8100" RevisionGUID="d69577bb-904f-43ad-9445-c2c062a53e31" CreationDate="2010-10-14T16:15:04.847" UserId="210" Comment="fixed spelling" Text="Your technique is going to be critical here.  Leaning scones aren't necessarily indicative of improper technique, but flat ones are.&#xD;&#xA;&#xD;&#xA;Keeping your ingredients cold is important when creating scones in every recipe I've read or tried.  Cook's Illustrated [went so far][1] as to grate the butter and then freeze the grated pieces and use a [laminating technique][2] to provide layers.  Many other recipes use cold butter (frozen or simply very cold out of the freezer) in chunks and a pastry blender to cut them in.  Your milk should also be cold, not room temperature.  You may also want to chill your work bowl and utensils.  You don't want your butter melting before those scones hit the oven.&#xD;&#xA;&#xD;&#xA;When your scones hit the oven and the butter does begin to soften and melt, it will leave behind layers of air in your scone which will help it to rise.&#xD;&#xA;&#xD;&#xA;You don't want to handle finished scone dough very much.  Use a light touch and minimal work.&#xD;&#xA;&#xD;&#xA;I'd also check the date on your self-raising flour.  The ingredients will lose their activity over time, causing the flour not to rise as well any more.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/login.asp?docid=8545&#xD;&#xA;  [2]: http://www.cookthink.com/reference/2326/What_is_laminated_dough" />
  <row Id="16648" PostHistoryTypeId="2" PostId="8105" RevisionGUID="22bb0968-2ef1-4a56-903e-628fbabf1667" CreationDate="2010-10-14T17:00:45.310" UserId="2428" Text="I've read that some of the nutrients will start to break down the longer a smoothie sits around, but &quot;If you want to prevent oxidation, blend in some lemon juice or part of a peeled lemon.&quot; (from [smoothie-handbook][1]) to minimize the loss.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.smoothie-handbook.com/can-i-make-smoothies-ahead.html" />
  <row Id="16649" PostHistoryTypeId="2" PostId="8106" RevisionGUID="75c549b6-e342-4e8e-a397-50eab53853cf" CreationDate="2010-10-14T17:57:17.550" UserId="1887" Text="I know from [this question][1] that I should avoid cooking (at least without gloves) if I have an open cut. &#xD;&#xA;&#xD;&#xA;However, once a cut starts to heal, how can I tell if it's safe to cook without gloves? Are there any firm rules, or is it based on experience and watching how MY cuts react to being washed often?&#xD;&#xA;&#xD;&#xA;Are there different rules if I have a burn? Or is it the same -- if I'm likely to ooze, I should wear gloves. Otherwise, I'm okay without them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7475/i-bite-my-nails-how-can-i-keep-proper-hygiene-in-the-kitchen" />
  <row Id="16650" PostHistoryTypeId="1" PostId="8106" RevisionGUID="75c549b6-e342-4e8e-a397-50eab53853cf" CreationDate="2010-10-14T17:57:17.550" UserId="1887" Text="Cooking with a cut or burn on my hands" />
  <row Id="16651" PostHistoryTypeId="3" PostId="8106" RevisionGUID="75c549b6-e342-4e8e-a397-50eab53853cf" CreationDate="2010-10-14T17:57:17.550" UserId="1887" Text="&lt;preparation&gt;&lt;food-safety&gt;" />
  <row Id="16652" PostHistoryTypeId="2" PostId="8107" RevisionGUID="a330e7b7-b632-4c51-980b-281f6b9c87df" CreationDate="2010-10-14T18:04:06.290" UserId="1887" Text="In his answer to a [question about nail biting][1], [nicorellius][2] referred to not wiping your hands with the &quot;kitchen rag&quot;. I've never worked in a professional kitchen, and the only rags I have around my kitchen are dish towels, which I often use to dry my hands. &#xD;&#xA;&#xD;&#xA;What exactly is a kitchen rag, and what should it be used for? What should one avoid doing with a kitchen rag that you might use a towel for in a home kitchen?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7475/i-bite-my-nails-how-can-i-keep-proper-hygiene-in-the-kitchen&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/215/nicorellius" />
  <row Id="16653" PostHistoryTypeId="1" PostId="8107" RevisionGUID="a330e7b7-b632-4c51-980b-281f6b9c87df" CreationDate="2010-10-14T18:04:06.290" UserId="1887" Text="What is a kitchen rag?" />
  <row Id="16654" PostHistoryTypeId="3" PostId="8107" RevisionGUID="a330e7b7-b632-4c51-980b-281f6b9c87df" CreationDate="2010-10-14T18:04:06.290" UserId="1887" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;professional&gt;" />
  <row Id="16655" PostHistoryTypeId="2" PostId="8108" RevisionGUID="de2bdc0f-fd6f-45be-a73d-1b94fdb763dd" CreationDate="2010-10-14T18:28:39.200" UserDisplayName="Adam" Text="I also was wondering about this question and I googled it and found this. I normally peel some veggies, but recently I don´t, as I think it´s silly, and if the food is organic, the peel is really good, full of vitamins and no pesticides and similar.&#xD;&#xA;Today I cooked some chips with their peel on, I didn't even scrub them, only a little wash.&#xD;&#xA;They were very nice.&#xD;&#xA;Adam from catalunya.&#xD;&#xA;www.pacma.es " />
  <row Id="16656" PostHistoryTypeId="2" PostId="8109" RevisionGUID="65bb8e56-65e9-4983-8f35-9f4b41a77573" CreationDate="2010-10-14T18:36:09.670" UserId="1816" Text="A kitchen rag does not, as far as I know, have to be something exclusive to a professional kitchen.  In this [very old][1] NY Times letter to the editor, the writer talks about a cloth used to wipe the floor as either a file cloth or a kitchen rag.&#xD;&#xA;&#xD;&#xA;A kitchen rag is simply a cloth that can be used for many things around the kitchen.  You might wipe your counters with one.  You might wipe your floors with one (I hope you don't wipe both your counters and floors with the same one).  A dish rag would be a similar term that is a name for a wash cloth-ish sized absorbent cloth used for washing dishes.  I've heard of a friend's roommate using the same kitchen rag to dry hands, dishes, and sop up liquid from a raw chicken off of the floor - obviously that's an improper use of a single rag, but rags could be used for all those tasks without cross-contamination if you used one for each task.&#xD;&#xA;&#xD;&#xA;To sum it up, most uses for a kitchen rag can end up spreading bacteria.  If you've got an open sore, you don't want to be doing that.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://query.nytimes.com/mem/archive-free/pdf?res=F5061EF8385A17738DDDAB0A94D1405B888CF1D3" />
  <row Id="16657" PostHistoryTypeId="2" PostId="8110" RevisionGUID="39cdd34a-ce9e-4458-b3c9-8c0bfba7c3be" CreationDate="2010-10-14T18:45:56.560" UserId="218" Text="If you're really worried about it, put some superglue over it. (Not joking. It actually works really well...Just don't stick your fingers together ;)&#xD;&#xA;&#xD;&#xA;Honestly though, people get cut all the time in professional kitchens, and I've never seen someone do more than slap some glue or a piece of tape over it, and keep going. It's a rough trade." />
  <row Id="16658" PostHistoryTypeId="5" PostId="8110" RevisionGUID="0e147285-d8dc-4d4a-b284-b4fd50cef311" CreationDate="2010-10-14T18:55:53.697" UserId="218" Comment="added 213 characters in body" Text="If you're really worried about it, put some superglue over it. (Not joking. It actually works really well...Just don't stick your fingers together ;)&#xD;&#xA;&#xD;&#xA;Honestly though, people get cut all the time in professional kitchens, and I've never seen someone do more than slap some glue or a piece of tape over it, and keep going. It's a rough trade.&#xD;&#xA;&#xD;&#xA;If you want the swanky &quot;officially sanctioned for medical use&quot; superglue, it's sold under the name &lt;a href=&quot;http://www.amazon.com/Dermabond-Topical-Adhesive-Cyanoacrylate-Viscosity/dp/B002TWN5J0&quot;&gt;Dermabond&lt;/a&gt;" />
  <row Id="16659" PostHistoryTypeId="5" PostId="8110" RevisionGUID="023adc3a-07ce-4cfc-8a15-102eccf61b0c" CreationDate="2010-10-14T19:02:52.220" UserId="218" Comment="added 202 characters in body" Text="If you're really worried about it, put some superglue over it. It actually works really well...Just don't stick your fingers together. Regular superglue can irritate your skin, so if you have time to plan ahead, buy some &lt;a href=&quot;http://www.amazon.com/Dermabond-Topical-Adhesive-Cyanoacrylate-Viscosity/dp/B002TWN5J0&quot;&gt;Dermabond&lt;/a&gt;, which is a cyanoacrylate surgical glue...They use it in place of stitches sometimes. Works great. Your wounds will NOT seep. Period.&#xD;&#xA;&#xD;&#xA;Honestly though, people get cut all the time in professional kitchens, and I've never seen someone do more than slap some glue or a piece of tape over it, and keep going. You can't just quit work for a couple of days without throwing the whole business into chaos. It's a rough trade. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16660" PostHistoryTypeId="2" PostId="8111" RevisionGUID="a914f56b-908b-4e8a-a2e8-2dd08a68c2f6" CreationDate="2010-10-14T19:39:34.123" UserId="2560" Text="I want to brine a turkey for Thanksgiving, using Alton Brown's [recipe][1] for brining.  My wife is concerned that this will increase the amount of salt and sugar in the turkey, making it unhealthy.  How much salt and sugar from a brine would end up in say a 12 pound turkey?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html" />
  <row Id="16661" PostHistoryTypeId="1" PostId="8111" RevisionGUID="a914f56b-908b-4e8a-a2e8-2dd08a68c2f6" CreationDate="2010-10-14T19:39:34.123" UserId="2560" Text="How much salt does brining a turkey add?" />
  <row Id="16662" PostHistoryTypeId="3" PostId="8111" RevisionGUID="a914f56b-908b-4e8a-a2e8-2dd08a68c2f6" CreationDate="2010-10-14T19:39:34.123" UserId="2560" Text="&lt;brining&gt;&lt;turkey&gt;" />
  <row Id="16663" PostHistoryTypeId="2" PostId="8112" RevisionGUID="beaa80c2-20b1-4e0e-8e7b-e6ba460c4cc7" CreationDate="2010-10-14T19:53:14.113" UserDisplayName="brook" Text="Sometimes I make my kids smoothies the night before (also w/ whey protein powder - as well as frozen fruit, milk/juice and greek yogurt) - and pour it into ice cube trays. In the morning i pop 3-4 cubes in each cup and defrost in the microwave just til you can stir (its still pretty cold). It seems to last up to a week (you can mix and match too - i'll store them in baggies)." />
  <row Id="16664" PostHistoryTypeId="2" PostId="8113" RevisionGUID="f80652bb-175e-469c-abb9-d2d7fa2c41e7" CreationDate="2010-10-14T19:58:38.347" UserDisplayName="brook" Text="I would suggest switching to a recipe with All-Purpose flour and baking soda, baking powder, and salt. Also, cut in the cold butter, use cold milk and stir/knead as little as possible. Pop immediately into the oven. This is the way I make them and they always rise nicely. &#xD;&#xA;However, i wouldn't say they are perfectly even! I think they look cute that way!" />
  <row Id="16665" PostHistoryTypeId="2" PostId="8114" RevisionGUID="8b2f6651-9251-461f-ba4a-92072513f651" CreationDate="2010-10-14T20:00:12.277" UserDisplayName="Rick" Text="Get yourself a subscription to Cooks Illustrated." />
  <row Id="16666" PostHistoryTypeId="2" PostId="8115" RevisionGUID="203a060a-5f92-480f-bf02-0b811e1e3eef" CreationDate="2010-10-14T20:05:52.887" UserId="2820" Text="I don't have enough reputation to upvote answer #1, but I tried, and I'll second Satanicpuppy's suggestion of superglue.  I use it all the time.  Just let it dry before you touch anything.  If you do bond a couple of fingers together, or get glued to a spoon or a pot or something, nail polish remover (acetone based, at least) will help you get unstuck." />
  <row Id="16667" PostHistoryTypeId="4" PostId="6032" RevisionGUID="0bffe0ab-157a-4c33-9803-f982e76a7104" CreationDate="2010-10-14T20:09:38.767" UserId="373" Comment="edited title" Text="Can I safely roast a chicken for 4 to 5 hours on a low heat?" />
  <row Id="16668" PostHistoryTypeId="2" PostId="8116" RevisionGUID="66bf6705-6618-4b4f-9716-b64f5e223c68" CreationDate="2010-10-14T20:10:24.043" UserId="1816" Text="I suggest starting with this [Cook's Illustrated brining article][1] for more information on brining. &#xD;&#xA;&#xD;&#xA;Much of what would be transferred into your turkey is liquid from the osmosis, but some salt, and sugar if you choose to use it, would be added as well.&#xD;&#xA;&#xD;&#xA;If you purchase an &quot;enhanced&quot; turkey that has already been injected, you don't want to brine it.  The injection has a similar effect.  If you've made an enhanced turkey in the past, you've already eaten a bird with added sodium.&#xD;&#xA;&#xD;&#xA;[Harold McGee][2] states that the turkey will gain 10% of its weight in a combination of water and sodium.  Your brine comes out to about 3.9% salt, so your 12 lb turkey will gain ((12 * .1) * .39) = 21 grams of salt from a 5% brine.  That will be spread over the entire turkey, so divide that amount by the number of servings you expect that turkey to provide to get the number of additional milligrams of sodium per serving of turkey from brining.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If at the end of the day you don't want to brine, in that same article McGee also suggests a way to keep turkey moist without a brine.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf&#xD;&#xA;  [2]: http://www.nytimes.com/2008/11/12/dining/12curi.html" />
  <row Id="16669" PostHistoryTypeId="2" PostId="8117" RevisionGUID="c491ee94-8066-49bc-9408-a0d198a0ba59" CreationDate="2010-10-14T20:10:45.783" UserDisplayName="Aimee" Text="Most commercial kitchens require gloves over an open wound. As a rule, if there could be any transfer of fluids, use a glove. Its as much for your protection as it is the people you are serving. Wounds and bacteria/viruses/pathogens do not mix and no one wants to worry about what diseases you may have while you are preparing their food." />
  <row Id="16670" PostHistoryTypeId="2" PostId="8118" RevisionGUID="6fbd04ea-fe4e-461f-b571-55796bb21c1a" CreationDate="2010-10-14T20:22:15.090" UserId="2826" Text="I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time.  Some as long as 3+ months.&#xD;&#xA;&#xD;&#xA;I've never seen any obvious signs of spoilage and have never been struck down by food poisoning after using said cheese.  But my wife is very suspicious when using any food that has been in the fridge for longer than a week.  &#xD;&#xA;&#xD;&#xA;Is there a generally accepted length of time to keep these types of hard cheese?" />
  <row Id="16671" PostHistoryTypeId="1" PostId="8118" RevisionGUID="6fbd04ea-fe4e-461f-b571-55796bb21c1a" CreationDate="2010-10-14T20:22:15.090" UserId="2826" Text="How long can hard cheeses last in a refrigerator?" />
  <row Id="16672" PostHistoryTypeId="3" PostId="8118" RevisionGUID="6fbd04ea-fe4e-461f-b571-55796bb21c1a" CreationDate="2010-10-14T20:22:15.090" UserId="2826" Text="&lt;food-safety&gt;&lt;ingredients&gt;&lt;storage-lifetime&gt;&lt;cheese&gt;&lt;refrigerator&gt;" />
  <row Id="16673" PostHistoryTypeId="2" PostId="8119" RevisionGUID="1930eee6-7f57-4b47-82eb-97ccfe0ec976" CreationDate="2010-10-14T20:26:55.973" UserId="140" Text="I accidentally bought two huge bags of onions. What can I do with them before they spoil?" />
  <row Id="16674" PostHistoryTypeId="1" PostId="8119" RevisionGUID="1930eee6-7f57-4b47-82eb-97ccfe0ec976" CreationDate="2010-10-14T20:26:55.973" UserId="140" Text="What can I do with a bunch of onions?" />
  <row Id="16675" PostHistoryTypeId="3" PostId="8119" RevisionGUID="1930eee6-7f57-4b47-82eb-97ccfe0ec976" CreationDate="2010-10-14T20:26:55.973" UserId="140" Text="&lt;culinary-uses&gt;&lt;onions&gt;" />
  <row Id="16676" PostHistoryTypeId="2" PostId="8120" RevisionGUID="7fd7ee04-926c-42da-af33-36e0f2a4d47a" CreationDate="2010-10-14T20:29:31.887" UserId="69" Text="I would suggest [onionsoup][1] at least, it's great for the season.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/french-onion-soup-i/Detail.aspx" />
  <row Id="16677" PostHistoryTypeId="2" PostId="8121" RevisionGUID="ac88c0e1-3b68-45cd-9034-73ce03b910fe" CreationDate="2010-10-14T20:29:46.783" UserId="2826" Text="Like other folks have mentioned multiple times, I'm partial to The Joy of Cooking.&#xD;&#xA;&#xD;&#xA;I've also had good success using cookbooks from the Silver Palate:&#xD;&#xA;&#xD;&#xA; - [Silver Palate Cookbook][1]&#xD;&#xA; - Silver Palate Good Times Cookbook&#xD;&#xA; - The New Basics Cookbook&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Silver-Palate-Cookbook-25th-Anniversary/dp/0761145974/&#xD;&#xA;" />
  <row Id="16678" PostHistoryTypeId="2" PostId="8122" RevisionGUID="6379f702-90a8-4605-9bff-0ca1623f60f7" CreationDate="2010-10-14T20:31:05.507" UserId="1887" Text="Slice them up, and caramelize for about 1/2 hour to 45 minutes in a giant pot with plenty of oil over the lowest heat your stove can manage. Then freeze in small ziploc bags to add to tomato sauce, soup, stew, pizza, or anything else that might benefit from it!" />
  <row Id="16679" PostHistoryTypeId="2" PostId="8123" RevisionGUID="872c6e49-a608-4989-b1e8-a59a701847ae" CreationDate="2010-10-14T20:32:20.747" UserId="1816" Text=" - [Carmelize][1] and then [freeze][2] them for use as:&#xD;&#xA;   - Burger toppings&#xD;&#xA;   - Baked or twice-baked potato toppings&#xD;&#xA;   - Pizza toppings&#xD;&#xA;   - Anything else you can think of&#xD;&#xA; - Roast other vegetables such as green beans, broccoli, or cauliflower and add sliced onions in with them&#xD;&#xA; - Use them in stock (vegetable or, if you have chicken or beef bones on hand, meat)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/tips-techniques/flavor-builders-how-to-caramelize-onions-035933&#xD;&#xA;  [2]: http://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-freeze-caramelized-onions-081485" />
  <row Id="16680" PostHistoryTypeId="16" PostId="8120" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-14T20:32:45.363" UserId="41" />
  <row Id="16681" PostHistoryTypeId="16" PostId="8122" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-14T20:32:45.363" UserId="41" />
  <row Id="16682" PostHistoryTypeId="16" PostId="8123" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-14T20:32:45.363" UserId="41" />
  <row Id="16683" PostHistoryTypeId="16" PostId="8119" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-14T20:32:45.363" UserId="41" />
  <row Id="16684" PostHistoryTypeId="2" PostId="8124" RevisionGUID="f967277f-b6a5-466f-97fa-b1733a9fb02f" CreationDate="2010-10-14T20:40:21.850" UserId="2824" Text="A kitchen rag is typically a white, rectangular towel that has various duties in a professional kitchen.  Some of the uses include: wiping-down counter tops, sopping-up spills, securing cutting boards (use DAMP rags), and grabbing hot pans (use DRY rags).&#xD;&#xA;&#xD;&#xA;Generally, it is a good idea to wash your hands with soap and a sink.  Often kitchen rags are used to clean debris from the hands between preparing food items.&#xD;&#xA;&#xD;&#xA;Usually the rags are dropped-off, picked-up, and washed by an outsourced service provider (e.g. Cintas).  The kitchen rags from these providers often have a thin, colored line that runs lengthwise down the towel.&#xD;&#xA;&#xD;&#xA;If you would like to find some for your home, trying searching 'bar mops'.  They are essentially the same kitchen rags, and they are usually very cheap." />
  <row Id="16685" PostHistoryTypeId="2" PostId="8125" RevisionGUID="465c83a0-63bf-4e47-b618-997108c774b1" CreationDate="2010-10-14T20:40:44.457" UserId="1816" Text="Sources vary.  [Some][1] say that you have up to six months unopened, 3-4 months opened.  [Others][2] say as little as a few weeks once opened.&#xD;&#xA;&#xD;&#xA;You can tell if your cheese has gone bad by looking for mold.  You can tell if it is drying out by the presence of dark spots. ([source][3]).&#xD;&#xA;&#xD;&#xA;One way to placate your wife is to freeze your hard cheeses.  Hard cheeses lose the least of their flavor and texture after freezing, and so are better candidates than other cheeses.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www2.ljworld.com/news/2007/may/30/shelf_life/&#xD;&#xA;  [2]: http://www.chefsbest.org/parmesan-9564.htm&#xD;&#xA;  [3]: http://shelflifeadvice.com/content/how-can-i-tell-if-hard-cheese-has-gone-bad" />
  <row Id="16686" PostHistoryTypeId="2" PostId="8126" RevisionGUID="22429677-2c71-4249-a6db-0d55d0943d12" CreationDate="2010-10-14T20:51:19.250" UserId="2824" Text="Prepare a bunch of onion relish, put it up in mason jars, and give them away to your family and friends during the holiday season." />
  <row Id="16687" PostHistoryTypeId="5" PostId="8120" RevisionGUID="90f34ae4-39b1-439a-9ede-256407624ff6" CreationDate="2010-10-14T21:00:28.463" UserId="41" Comment="added 9 characters in body" Text="I would suggest [French Onion Soup][1]; at least, it's great for the season.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/french-onion-soup-i/Detail.aspx" />
  <row Id="16688" PostHistoryTypeId="2" PostId="8127" RevisionGUID="51dde19e-fa9c-4e4d-90d8-ac151892aca5" CreationDate="2010-10-14T21:05:57.390" UserId="2824" Text="Hard cheeses (e.g. parmesan) will typically last several months in the refrigerator once removed from the packaging.  The larger the chunk, the longer it will last.  If mold forms on the outside, simply cut it off and continue using.  There is no reason to throw-away good parmesan." />
  <row Id="16689" PostHistoryTypeId="2" PostId="8128" RevisionGUID="2adb6407-db1d-4756-9a4f-1d1e8a080141" CreationDate="2010-10-14T21:08:40.753" UserId="41" Text="This varies from person to person and refrigerator to refrigerator.  It depends on many factors such as:&#xD;&#xA;&#xD;&#xA;  * The age of the cheese when you bought it;&#xD;&#xA;  * Whether or not it has been opened (shelf life goes down *drastically* after opening);&#xD;&#xA;  * The amount of moisture in the cheese;&#xD;&#xA;  * The amount of moisture in your refrigerator;&#xD;&#xA;  * The amount of time exposed to open air (if opened);&#xD;&#xA;  * The quality of the seal (if resealed).&#xD;&#xA;&#xD;&#xA;And so on.  I can personally attest to both Reggiano and Grana Padano growing mold after only two weeks in my cheese drawer (yes, I have an entire drawer for cheese) after opening it, and at least 3 months unopened.  It might last more than 3 months unopened, but cheese never sits around that long unopened at my place...&#xD;&#xA;&#xD;&#xA;However, since this question is about *hard* cheeses, it's useful to know that **mold is not a deal-killer**.  Unlike soft cheeses, where mold can grow roots and spread throughout the interior (even if you can't see it), mold can generally only grow on the *surface* of a hard cheese.  So if you've been keeping it in your refrigerator and start to see mold after a few weeks - don't worry about it!  Just cut the mold off and store it again.&#xD;&#xA;&#xD;&#xA;I've made opened cheese last up to 2 months this way, by simply cutting off the outer layers that are starting to grow mold.  If you're conscientious about it, you won't have to throw anything out." />
  <row Id="16690" PostHistoryTypeId="2" PostId="8129" RevisionGUID="471a455e-ef20-4622-8a56-028a258fb7cc" CreationDate="2010-10-14T21:10:22.827" UserId="218" Text="Keep them in a cool place, and they'll last for months. Unless you're talking about two 50 pound bags, you shouldn't have any trouble using them up if you cook often.&#xD;&#xA;&#xD;&#xA;Or, you can make a bunch of &lt;a href=&quot;http://allrecipes.com//Recipe/maryellens-baked-onions/Detail.aspx&quot;&gt;baked onions&lt;/a&gt;.  " />
  <row Id="16691" PostHistoryTypeId="2" PostId="8130" RevisionGUID="93838d91-f141-4dfd-a193-f07deafb3e1c" CreationDate="2010-10-14T21:31:59.933" UserId="1507" Text="I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it.&#xD;&#xA;&#xD;&#xA;I read on a [website][1] that coconut cream is basically what separates on top of prepared coconut milk. Being unable to get my hands on a coconut, I have tried alternative technique (that did sound plausible to me): to boil coconut flour in a pot with enough water to cover it all, and then to strain it using cheesecloth.&#xD;&#xA;&#xD;&#xA;What I got is a liquid that is mostly water, with slight taste of coconut, and it appears that nothing is going to separate on top of that liquid.&#xD;&#xA;&#xD;&#xA;Is there something wrong with my alternative technique, or is that coconut flour can't even remotely replace freshly shreded coconut?&#xD;&#xA;&#xD;&#xA;Any other thoughts?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Coconut_cream#cite_note-0" />
  <row Id="16692" PostHistoryTypeId="1" PostId="8130" RevisionGUID="93838d91-f141-4dfd-a193-f07deafb3e1c" CreationDate="2010-10-14T21:31:59.933" UserId="1507" Text="How to make a coconut cream?" />
  <row Id="16693" PostHistoryTypeId="3" PostId="8130" RevisionGUID="93838d91-f141-4dfd-a193-f07deafb3e1c" CreationDate="2010-10-14T21:31:59.933" UserId="1507" Text="&lt;cream&gt;&lt;coconut&gt;" />
  <row Id="16694" PostHistoryTypeId="2" PostId="8131" RevisionGUID="6a5b77db-3fba-4d00-aa85-b740ec288333" CreationDate="2010-10-14T21:34:39.537" UserId="2832" Text="There are other ways to keep your meat from drying out while it tenderizes, but the rub is just so darn delicious.&#xD;&#xA;&#xD;&#xA;You could probably get away with BBQ sauce only, but it would definitely not be as robust a flavor.  A marinade would get you there in the flavor department.  I had Coca-Cola marinated babybacks once, and they were outstanding.&#xD;&#xA;&#xD;&#xA;Or you could try putting ribs in oven immediately or shortly after applying the rub.  A salty rub can begin curing your meat, which would result in a bit of a &quot;hammy&quot; taste to the ribs.  I'd say, before anything else, do what you normally do except change the amount of time the ribs sit with the rub on them.  This may be enough to get you past your prep time objections, and you're only changing one variable at a time." />
  <row Id="16695" PostHistoryTypeId="2" PostId="8132" RevisionGUID="3d41e6b3-3d0b-44aa-ae3a-d280469681e8" CreationDate="2010-10-14T21:42:45.977" UserId="2832" Text="Try the &quot;Minion Method&quot; (Google it) for maintaining your fuel.  It's a method where you have a bed of unlit coals to which you add a few lit ones.  The lit coals provide the heat, and the other coals slowly ignite throughout your cook.  Once you get to your desired heat, it is easy to control with the vents on the bottom.&#xD;&#xA;&#xD;&#xA;Don't worry about the unlit coals igniting.  As long as you're not using match-light, you won't experience a problem with impurities being cooked into your food.  The new Kingsford Blue has fewer and cleaner fillers.  Even better, use lump or coconut charcoal.&#xD;&#xA;&#xD;&#xA;For more information on the Minion Method, check out The Weber Virtual Bulletin Board ([link text][1]).  They have a section devoted to the method on the site, and you can find plenty of help in the forums on maintaining temperatures.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tvwbb.com" />
  <row Id="16696" PostHistoryTypeId="5" PostId="8130" RevisionGUID="a9b6db95-2014-49c4-89b4-de46ac28741f" CreationDate="2010-10-14T21:50:05.367" UserId="41" Comment="added 1 characters in body; edited title" Text="I have never seen or tried coconut cream (nor milk) personally, so I have no idea what should be it, but since I need it as a ingredient in my cocktails, I decided to give it a shot and try to make it.&#xD;&#xA;&#xD;&#xA;I read on a [website][1] that coconut cream is basically what separates on top of prepared coconut milk. Being unable to get my hands on a coconut, I have tried alternative technique (that did sound plausible to me): to boil coconut flour in a pot with enough water to cover it all, and then to strain it using cheesecloth.&#xD;&#xA;&#xD;&#xA;What I got is a liquid that is mostly water, with slight taste of coconut, and it appears that nothing is going to separate on top of that liquid.&#xD;&#xA;&#xD;&#xA;Is there something wrong with my alternative technique, or is that coconut flour can't even remotely replace freshly shredded coconut?&#xD;&#xA;&#xD;&#xA;Any other thoughts?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Coconut_cream#cite_note-0" />
  <row Id="16697" PostHistoryTypeId="4" PostId="8130" RevisionGUID="a9b6db95-2014-49c4-89b4-de46ac28741f" CreationDate="2010-10-14T21:50:05.367" UserId="41" Comment="added 1 characters in body; edited title" Text="Can coconut cream be made from coconut flour?" />
  <row Id="16704" PostHistoryTypeId="2" PostId="8135" RevisionGUID="bf8f2445-a4c9-4c2a-830c-8323b769d1ca" CreationDate="2010-10-14T22:36:10.527" UserId="86" Text="Coconut flour is what remains[&lt;sup&gt;1&lt;/sup&gt;][1] when extracting the milk from coconut. So I doubt you can make anything resembling coconut milk (much less coconut cream) from it, unless the manufacturer has done an exceptionally poor job of doing so already!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gourmetsleuth.com/Dictionary/C/Coconut-flour-6716.aspx" />
  <row Id="16705" PostHistoryTypeId="2" PostId="8136" RevisionGUID="80ff173e-ca05-4bee-ba56-2ebfb061c075" CreationDate="2010-10-14T23:39:30.123" UserDisplayName="daniel" Text="There is little to no fat in coconut flour. Cream is largely fats. You're not going to get coconut cream by adding water.&#xD;&#xA;&#xD;&#xA;You probably could, however, make something delicious by mixing coconut flour with 35% cream and then proceeding with a cream-based recipe." />
  <row Id="16706" PostHistoryTypeId="5" PostId="8124" RevisionGUID="b7ab4c80-6f1b-45d6-90bc-4715388e0422" CreationDate="2010-10-15T00:10:12.510" UserId="2824" Comment="fixed grammar" Text="A kitchen rag is typically a white, rectangular towel that has various duties in a professional kitchen.  Some of the uses include: wiping-down counter tops, sopping-up spills, securing cutting boards (use DAMP rags), and grabbing hot pans (use DRY rags).&#xD;&#xA;&#xD;&#xA;Generally, it is a good idea to wash your hands with soap and a sink.  Often kitchen rags are used to clean debris from the hands between preparing food items.&#xD;&#xA;&#xD;&#xA;Usually the rags are dropped-off, picked-up, and washed by an outsourced service provider (e.g. Cintas).  The kitchen rags from these providers often have a thin, colored line that runs lengthwise down the towel.&#xD;&#xA;&#xD;&#xA;If you would like to find some for your home, try searching 'bar mops'.  They are essentially the same as kitchen rags, and are usually very cheap." />
  <row Id="16707" PostHistoryTypeId="2" PostId="8137" RevisionGUID="01fbe6da-f7bf-4ded-ae79-933ccebdf6c2" CreationDate="2010-10-15T00:51:48.220" UserId="2803" Text="I have just purchased a GE Cafe gas range. The user guide indicates:&#xD;&#xA;&#xD;&#xA;&gt; Do not use a wok on the cooking&#xD;&#xA;&gt; surface if the wok has a round metal&#xD;&#xA;&gt; ring that is placed over the burner&#xD;&#xA;&gt; grate to support the wok. This ring&#xD;&#xA;&gt; acts as a heat trap, which may damage&#xD;&#xA;&gt; the burner grate and burner head.&#xD;&#xA;&gt; Also, it may cause the burner to work&#xD;&#xA;&gt; improperly. This may cause a carbon&#xD;&#xA;&gt; monoxide level above that allowed by&#xD;&#xA;&gt; current standards, resulting in a&#xD;&#xA;&gt; health hazard.&#xD;&#xA;&#xD;&#xA;However, I have read several times on the web that using a round bottom wok with a wok ring yields optimal results when cooking on a gas range.&#xD;&#xA;&#xD;&#xA;What do you think?&#xD;&#xA;&#xD;&#xA;source: [Use and Care Manual][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://products.geappliances.com/MarketingObjectRetrieval/Dispatcher?RequestType=PDF&amp;Name=49-85147.pdf" />
  <row Id="16708" PostHistoryTypeId="1" PostId="8137" RevisionGUID="01fbe6da-f7bf-4ded-ae79-933ccebdf6c2" CreationDate="2010-10-15T00:51:48.220" UserId="2803" Text="Can I use a Wok ring on a gas range?" />
  <row Id="16709" PostHistoryTypeId="3" PostId="8137" RevisionGUID="01fbe6da-f7bf-4ded-ae79-933ccebdf6c2" CreationDate="2010-10-15T00:51:48.220" UserId="2803" Text="&lt;wok&gt;&lt;gas&gt;" />
  <row Id="16710" PostHistoryTypeId="2" PostId="8138" RevisionGUID="8667905f-b4ef-406c-a213-c5628adc1c39" CreationDate="2010-10-15T01:28:58.213" UserDisplayName="Olyvia Meyer " Text="Will mixing red and blue food couloring work or is there a better method?" />
  <row Id="16711" PostHistoryTypeId="1" PostId="8138" RevisionGUID="8667905f-b4ef-406c-a213-c5628adc1c39" CreationDate="2010-10-15T01:28:58.213" UserDisplayName="Olyvia Meyer " Text="What is the best way to make purple butter icing?" />
  <row Id="16712" PostHistoryTypeId="3" PostId="8138" RevisionGUID="8667905f-b4ef-406c-a213-c5628adc1c39" CreationDate="2010-10-15T01:28:58.213" UserDisplayName="Olyvia Meyer " Text="&lt;baking&gt;" />
  <row Id="16713" PostHistoryTypeId="2" PostId="8139" RevisionGUID="2c54a8bf-2684-45ab-89c3-e70d1df1add6" CreationDate="2010-10-15T01:34:42.953" UserDisplayName="daniel" Text="Yes. Buy purple food colouring. any baking supply store will have it, and there are plenty of suppliers online. Powdered colour is much more intense than liquid." />
  <row Id="16714" PostHistoryTypeId="2" PostId="8140" RevisionGUID="2ac891c5-237b-4881-b434-0df66c7a52ea" CreationDate="2010-10-15T01:41:56.690" UserId="2824" Text="I have used my wok and wok ring on my indoor gas range several times with no problem.  The metal grates that usually cover the eyes are removable, and I always remove the grate on the eye that I use before placing the wok ring around the burner.&#xD;&#xA;&#xD;&#xA;Keep in mind, it is preferable to use an outdoor propane burner as you will get the higher heat that is optimal for wok cooking and stir-frying.  I use the wok ring on my outdoor burner as well." />
  <row Id="16715" PostHistoryTypeId="2" PostId="8141" RevisionGUID="8991c081-6a0b-4814-824a-e229992f05bc" CreationDate="2010-10-15T02:18:11.430" UserDisplayName="daniel" Text="I have no idea where my comment went. As I said before, I think you should follow the manufacturer's instructions for whichever piece of equipment is more expensive. They have spent significant time and effort researching and testing how their equipment works.&#xD;&#xA;&#xD;&#xA;In addition, knowingly using equipment in a way specifically warned against by the manufacturer will in almost all cases void your warranty." />
  <row Id="16716" PostHistoryTypeId="2" PostId="8142" RevisionGUID="49d47d04-e6f9-4f14-8c91-41b788ef40da" CreationDate="2010-10-15T02:31:31.440" UserDisplayName="Amanda " Text="You have been given a lot of good advice! I have one more simple piece to add, as a new cook ALWAYS read a recipe in it's entirety before purchasing your ingredients and setting up shop in the kitchen. Reading ahead helps you to prepare your food and your cooking space effectivly. It will help you to know what ingredients to prepare ahead of time, when you need to learn a technique before starting the dish rather than during and help you to adjust your timeline if you are taking on ingredients,tools and techniques you are not familiar with. I also suggest going on eBay or amazon and purchasing some old or new copies of cooking light magazines. The recipes are diverse in favor, ingredients and difficulty but provide insight in healthy cooking, techniques and nutrition. I have never had a bad meal or a meal that tastes low fat. Hope this is helpful to you.   " />
  <row Id="16717" PostHistoryTypeId="4" PostId="7970" RevisionGUID="66a2d791-f9f9-4af1-be0b-921063a836ba" CreationDate="2010-10-15T02:43:09.040" UserId="60" Comment="phrasing conflicted with body, made roux's answer confusing" Text="Is using treated wood safe for smoking meat?" />
  <row Id="16718" PostHistoryTypeId="2" PostId="8143" RevisionGUID="b191554d-1109-4223-8516-30ca4cb3e6f4" CreationDate="2010-10-15T03:32:28.610" UserId="152" Text="You might be able to get that color with a blueberry juice or maybe beets, but purple food coloring would be easiest." />
  <row Id="16719" PostHistoryTypeId="2" PostId="8144" RevisionGUID="0af35883-8548-4901-a837-bd568ac7de7a" CreationDate="2010-10-15T05:07:31.990" UserId="1393" Text="I think that for casual home use, mixing your own blue and red is a perfectly fine idea. I've done it for making playdough and it is just fine. You could experiment with a few drops in water to determine the blue-to-red ratio, but unless you need a really specific color (Minnesota Vikings Purple or somesuch), just using equal amounts is fine." />
  <row Id="16720" PostHistoryTypeId="2" PostId="8145" RevisionGUID="f8693137-781c-4ada-8df3-acf66a8f0ed5" CreationDate="2010-10-15T05:55:38.840" UserDisplayName="tushartyagi" Text="Fry them in oil with tomatoes and capsicum." />
  <row Id="16721" PostHistoryTypeId="2" PostId="8146" RevisionGUID="e6b12ea3-cf9e-4a7c-96db-bda37e9452a4" CreationDate="2010-10-15T06:42:11.620" UserDisplayName="lightblack" Text="Of  course you can. But it is highly  recommended to soak your ingredients in looking water for at least a minute or two. Make sure your wok is heated properly. Actually keep it really hot. If you dony have enough cals/min output on your stove or gas pit, just keep the pan on it like for 5 mins at least. If ypu are using a teflon coated pan you should see the heat haze on the pan which indictates  you are good to go. If ypu got burn coated iron pan, you should drop a thin layer of fat and see it sizzle." />
  <row Id="16722" PostHistoryTypeId="5" PostId="8146" RevisionGUID="3af97cb7-0aba-41d1-94c6-8e329c5eb1fb" CreationDate="2010-10-15T07:19:20.900" UserId="210" Comment="fixed some typos, not sure what looking water is though" Text="Of  course you can. But it is highly recommended to soak your ingredients in looking water for at least a minute or two. Make sure your wok is heated properly. Actually keep it really hot. If you don't have enough cals/min output on your stove or gas pit, just keep the pan on it like for 5 mins at least. If you are using a teflon coated pan you should see the heat haze on the pan which indictates  you are good to go. If you have got a burn coated iron pan, you should drop a thin layer of fat and see it sizzle." />
  <row Id="16723" PostHistoryTypeId="2" PostId="8147" RevisionGUID="b92c6ac1-961a-44f8-b2b3-cfad0d20dae6" CreationDate="2010-10-15T07:38:35.183" UserId="2065" Text="I asked a question about what I could add to homemade bread to stop it going off so fast and someone suggested trying &quot;a poolish starter&quot;. I've never heard of this before, so what is it?" />
  <row Id="16724" PostHistoryTypeId="1" PostId="8147" RevisionGUID="b92c6ac1-961a-44f8-b2b3-cfad0d20dae6" CreationDate="2010-10-15T07:38:35.183" UserId="2065" Text="What is a poolish starter?" />
  <row Id="16725" PostHistoryTypeId="3" PostId="8147" RevisionGUID="b92c6ac1-961a-44f8-b2b3-cfad0d20dae6" CreationDate="2010-10-15T07:38:35.183" UserId="2065" Text="&lt;bread&gt;&lt;starter&gt;" />
  <row Id="16726" PostHistoryTypeId="2" PostId="8148" RevisionGUID="ff737152-4cd7-4703-8bef-f34a44f7e8c1" CreationDate="2010-10-15T08:27:15.870" UserId="2239" Text="I'm not sure what you mean by &quot;stop it from going off so fast.&quot;&#xD;&#xA;&#xD;&#xA;A poolish is a pre-ferment that is made of equal parts flour and water. If you are familiar with a big or sponge, it is a close relative." />
  <row Id="16727" PostHistoryTypeId="2" PostId="8149" RevisionGUID="466cede3-8db5-4638-b6cb-0f3e1be726ec" CreationDate="2010-10-15T09:38:45.853" UserId="2402" Text="If you are not in the mood for an onion soup, as suggested in another answer, you may want to try a [pissaladière][1], which is sort of pizza with onion as main topping.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pissaladi%C3%A8re" />
  <row Id="16728" PostHistoryTypeId="6" PostId="8138" RevisionGUID="46213222-21a3-428f-b897-1b6e3543f777" CreationDate="2010-10-15T09:45:59.500" UserId="373" Comment="edited tags" Text="&lt;baking&gt;&lt;coloring&gt;&lt;icing&gt;" />
  <row Id="16729" PostHistoryTypeId="2" PostId="8150" RevisionGUID="ec734a18-239a-4198-b859-ae5a9550387a" CreationDate="2010-10-15T11:43:15.163" UserId="1546" Text="Poolish is a type of [sponge][1]. You prepare it before mixing your dough. As in 16 hours before. Then, you mix it with the rest of the ingredients.&#xD;&#xA;&#xD;&#xA;What I usually do is mix 150g of flour and 150g of water with a pinch of yeast (less than 1g) and no salt at all the night before the day I'm going to use it. The idea is to use the same amount, in weight, of flour and water, and the least amount possible of yeast and let it work as slow as possible.&#xD;&#xA;&#xD;&#xA;This will depend on many factors. I'm giving you my quantities, but it changes from winter to summer, you will have to experiment. That's half of the fun. For the mixing I use a fork and a 1 litter/quarter container and 30 seconds of work, it shouldn't take you more. The poolish usually gets almost to the top in 14-18 hours. Once I put 5g of yeast and got to the top in 1 hour. This is not bad but defies the purpose of the poolish taking a lot of time. Some people even put in the refrigerator to make it take longer.&#xD;&#xA;&#xD;&#xA;Why would you want it to take time? This is what I was told and makes sense to me: when you mix water, flour and yeast two things happen: the yeast transform the sugars and some good bacteria starts creating acids that will determine flavour. The yeast work depends on the temperature and amount of yeast (among other things, like water, salt, fat, etc). The bacteria doesn't. Also, the bacteria and the acids help preserve the bread.&#xD;&#xA;&#xD;&#xA;Once it has reached the top you have 1 hour approx to use it. If not, it will collapse and you better start with a new one. If you think you are not going to use it in 1 hour, use a fork to degass it before it collapses and let it rise again. It will rise faster this time, but that will buy you some time. You can [see what it looks like.][2]&#xD;&#xA;&#xD;&#xA;If you have a recipe you like, try replacing 150g flour and 150g water with the poolish and see what happens. You may replace between 10% and 50% of the final dough. You'll see changes in color and flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sponge_and_dough&#xD;&#xA;  [2]: http://www.google.com/images?q=poolish" />
  <row Id="16730" PostHistoryTypeId="5" PostId="8148" RevisionGUID="693e4198-7444-4315-ab9d-20de35ec9c4e" CreationDate="2010-10-15T12:07:17.687" UserId="1816" Comment="added 1 characters in body" Text="I'm not sure what you mean by &quot;stop it from going off so fast.&quot;&#xD;&#xA;&#xD;&#xA;A poolish is a pre-ferment that is made of equal parts flour and water. If you are familiar with a biga or sponge, it is a close relative." />
  <row Id="16731" PostHistoryTypeId="2" PostId="8151" RevisionGUID="4294fcca-1add-4f03-8fad-b700eb1e0114" CreationDate="2010-10-15T12:09:07.763" UserId="1816" Text="You can learn more about starters in general from [The Bread Baker's Apprentice][1], one of the best books for learning about the science behind bread out there.  He covers pre-ferments, bigas, and poolish as well as sourdough starters.  Poolish is a more wet starter than many of the other kinds.&#xD;&#xA;&#xD;&#xA;A poolish is somewhat similar to a sourdough starter that isn't strong enough to provide the yeast all on its own.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" />
  <row Id="16732" PostHistoryTypeId="2" PostId="8152" RevisionGUID="f5bf36ce-e846-45d7-9aad-db7382a0c107" CreationDate="2010-10-15T12:24:59.483" UserId="2757" Text="One logical answer I can think of is in a professional kitchen you move hot handled pans in and out of the oven or on and off the stove protecting you hand with a rag or kitchen towel. From experience I can assure you that if your colleagues decide to use your rag to dry their wet hands then you try to pick up a pan handle that has been in the hot oven with the damp cloth, the resulting burn is very unpleasant! As is the language used afterwards." />
  <row Id="16733" PostHistoryTypeId="2" PostId="8153" RevisionGUID="f581bb53-c9a2-4bd3-afa5-0cad80eafed7" CreationDate="2010-10-15T12:47:38.863" UserId="2757" Text="I find that when storing curries or tomato based sauces in the freezer they stain the tupperwear and also leave a lasting smell. Is there a tupperwear that avoids this and how do I best clean tupperwear to get rid of the colour and smell?" />
  <row Id="16734" PostHistoryTypeId="1" PostId="8153" RevisionGUID="f581bb53-c9a2-4bd3-afa5-0cad80eafed7" CreationDate="2010-10-15T12:47:38.863" UserId="2757" Text="How to keep Tupperwear unstained?" />
  <row Id="16735" PostHistoryTypeId="3" PostId="8153" RevisionGUID="f581bb53-c9a2-4bd3-afa5-0cad80eafed7" CreationDate="2010-10-15T12:47:38.863" UserId="2757" Text="&lt;storage-method&gt;&lt;cleaning&gt;" />
  <row Id="16736" PostHistoryTypeId="2" PostId="8154" RevisionGUID="feb5e3e0-b9d4-4f35-9ff7-3886bce3081b" CreationDate="2010-10-15T12:52:53.237" UserId="1816" Text="Start with equal parts white vinegar and water, perhaps with some lemon juice mixed in.  Sprinkle baking soda on the bottom of your container.  Pour in the liquid mixture.  Scrub thoroughly.  This should help lift the stain and baking soda is a natural odor neutralizer.  You can also try drying it in a sunny spot, as sunlight is a natural bleaching agent." />
  <row Id="16737" PostHistoryTypeId="2" PostId="8155" RevisionGUID="1b3094a3-0a19-44de-9659-d61aa1cdc881" CreationDate="2010-10-15T13:28:39.053" UserId="2849" Text="It bugs me that I've just sort of self-taught a method of turning a whole onion into a nicely diced pile. I'm going to assume my method is inefficient and wasteful.&#xD;&#xA;&#xD;&#xA;Could someone explain how I *should* be dicing a whole onion?&#xD;&#xA;&#xD;&#xA;Unusual and clever methods also appreciated!" />
  <row Id="16738" PostHistoryTypeId="1" PostId="8155" RevisionGUID="1b3094a3-0a19-44de-9659-d61aa1cdc881" CreationDate="2010-10-15T13:28:39.053" UserId="2849" Text="A definitive method of dicing an onion" />
  <row Id="16739" PostHistoryTypeId="3" PostId="8155" RevisionGUID="1b3094a3-0a19-44de-9659-d61aa1cdc881" CreationDate="2010-10-15T13:28:39.053" UserId="2849" Text="&lt;preparation&gt;&lt;onions&gt;&lt;dice&gt;" />
  <row Id="16740" PostHistoryTypeId="2" PostId="8156" RevisionGUID="07e7a22f-5405-4898-8494-8e76a760eb9d" CreationDate="2010-10-15T13:29:54.707" UserId="2850" Text="I'm trying to create a set of liqueur and cream filled chocolates by hand. My current idea is, having created the chocolate for the outsides, to build up layers of it on a &quot;sugar scaffold&quot;. I can then inject the filling into the centre and melt closed the hole.&#xD;&#xA;&#xD;&#xA;My problem is finding or making a suitable hollow sugar ball to act as the scaffold. I want them to be 1 to 2 centimetres in diameter, robust enough to have the hot chocolate built onto them, and flavourless. I can't find anywhere in the UK to buy such a thing, and I'm not sure how to go about making them.&#xD;&#xA;&#xD;&#xA;Can anyone advise me on buying, making or finding an alternative for this project?" />
  <row Id="16741" PostHistoryTypeId="1" PostId="8156" RevisionGUID="07e7a22f-5405-4898-8494-8e76a760eb9d" CreationDate="2010-10-15T13:29:54.707" UserId="2850" Text="Where to get or how to make hollow sugar balls?" />
  <row Id="16742" PostHistoryTypeId="3" PostId="8156" RevisionGUID="07e7a22f-5405-4898-8494-8e76a760eb9d" CreationDate="2010-10-15T13:29:54.707" UserId="2850" Text="&lt;sugar&gt;&lt;chocolate&gt;&lt;dessert&gt;" />
  <row Id="16743" PostHistoryTypeId="5" PostId="8116" RevisionGUID="58961a73-0eb1-43e0-a234-7966868bc587" CreationDate="2010-10-15T13:31:32.690" UserId="1816" Comment="added 186 characters in body" Text="I suggest starting with this [Cook's Illustrated brining article][1] for more information on brining. &#xD;&#xA;&#xD;&#xA;Much of what would be transferred into your turkey is liquid from the osmosis, but some salt, and sugar if you choose to use it, would be added as well.&#xD;&#xA;&#xD;&#xA;If you purchase an &quot;enhanced&quot; turkey that has already been injected, you don't want to brine it.  The injection has a similar effect.  If you've made an enhanced turkey in the past, you've already eaten a bird with added sodium.&#xD;&#xA;&#xD;&#xA;[Harold McGee][2] states that the turkey will gain 10% of its weight in a combination of water and sodium.  Your brine comes out to about 3.9% salt, so your 12 lb turkey will gain ((12 * .1) * .039) = 40 milligrams of salt from a 5% brine.  Your average soda has 55 milligrams of salt *per serving*.  The total amount of salt from your brine will be spread over the entire turkey, so divide that amount by the number of servings you expect that turkey to provide to get the number of additional milligrams of sodium per serving of turkey from brining.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If at the end of the day you don't want to brine, in that same article McGee also suggests a way to keep turkey moist without a brine.&#xD;&#xA;&#xD;&#xA;**EDIT**: I did my math wrong above, and have corrected the formula and results.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf&#xD;&#xA;  [2]: http://www.nytimes.com/2008/11/12/dining/12curi.html" />
  <row Id="16744" PostHistoryTypeId="2" PostId="8157" RevisionGUID="baa8c038-f825-49b8-be07-aee7f85dea28" CreationDate="2010-10-15T13:35:51.620" UserId="1816" Text="First, remove some, but not all, of the end.  Make sure to leave a little of the root intact, as this will make the next steps easier.  Peel the onion and discard the peel.&#xD;&#xA;&#xD;&#xA;Stand your onion on one of the now-flat ends.  Chop in half with your chef's knife.&#xD;&#xA;&#xD;&#xA;Lay a single half on the flat end.  Working from root to cut end, make several cuts at dice width that cut almost to the root end, but leave a little bit still attached.&#xD;&#xA;&#xD;&#xA;Working perpendicular to your last set of cuts, make another set of cuts at dice width.  This will leave you with cut pieces.  When you get to the portion with the root, discard it.&#xD;&#xA;&#xD;&#xA;Repeat for your other onion half.&#xD;&#xA;&#xD;&#xA;During cooking, the layers should flake apart leaving dice sized pieces." />
  <row Id="16745" PostHistoryTypeId="5" PostId="8116" RevisionGUID="2d4e00a9-0ceb-4190-978d-28e9f94f89a4" CreationDate="2010-10-15T13:38:02.600" UserId="1816" Comment="added 13 characters in body" Text="I suggest starting with this [Cook's Illustrated brining article][1] for more information on brining. &#xD;&#xA;&#xD;&#xA;Much of what would be transferred into your turkey is liquid from the osmosis, but some salt, and sugar if you choose to use it, would be added as well.&#xD;&#xA;&#xD;&#xA;If you purchase an &quot;enhanced&quot; turkey that has already been injected, you don't want to brine it.  The injection has a similar effect.  If you've made an enhanced turkey in the past, you've already eaten a bird with added sodium.&#xD;&#xA;&#xD;&#xA;[Harold McGee][2] states that the turkey will gain 10% of its weight in a combination of water and sodium.  Your brine comes out to about 3.9% salt, so your 12 lb turkey will gain ((12 lbs * .1) * .039) = .0486 lbs = 21 grams of salt from a 3.9% brine.  Your average soda has 55 milligrams of salt *per serving*.  The total amount of salt from your brine will be spread over the entire turkey, so divide that amount by the number of servings you expect that turkey to provide to get the number of additional milligrams of sodium per serving of turkey from brining.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If at the end of the day you don't want to brine, in that same article McGee also suggests a way to keep turkey moist without a brine.&#xD;&#xA;&#xD;&#xA;**EDIT**: I did my math wrong above, and have corrected the formula and results.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf&#xD;&#xA;  [2]: http://www.nytimes.com/2008/11/12/dining/12curi.html" />
  <row Id="16746" PostHistoryTypeId="5" PostId="8154" RevisionGUID="cbdff4b8-3d52-4cf6-b928-f77a216bdc74" CreationDate="2010-10-15T13:45:59.917" UserId="1816" Comment="added 140 characters in body" Text="Start with equal parts white vinegar and water, perhaps with some lemon juice mixed in.  Sprinkle baking soda on the bottom of your container.  Pour in the liquid mixture.  Scrub thoroughly.  This should help lift the stain and baking soda is a natural odor neutralizer.  You can also try drying it in a sunny spot, as sunlight is a natural bleaching agent.&#xD;&#xA;&#xD;&#xA;You may also want to look into freezer-grade glass containers.  Glass containers pick up smell and color much less readily than plastic." />
  <row Id="16747" PostHistoryTypeId="6" PostId="8155" RevisionGUID="de588af5-7a59-420e-ab7a-2d43a7a4dc6f" CreationDate="2010-10-15T13:53:57.233" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;onions&gt;&lt;knife-skills&gt;" />
  <row Id="16748" PostHistoryTypeId="2" PostId="8158" RevisionGUID="4ae77916-c8dd-4c7e-bdcd-5380d9130ff9" CreationDate="2010-10-15T14:03:57.240" UserId="1659" Text="To prevent the stain in the first place, we usually spray the insides with Pam (or whatever cooking oil spray you use) before putting the food in." />
  <row Id="16749" PostHistoryTypeId="2" PostId="8159" RevisionGUID="7e2c9df9-3b16-495c-9d0b-0cba1ba23bdf" CreationDate="2010-10-15T14:23:54.103" UserDisplayName="daniel" Text="An even simpler method is to freeze your filling until set but still pliable enough to work with. Shape your spheres (or squares, or tetrahedra, whatever), then chill again until they are as solid as possible. Insert a toothpick, dip in chocolate, shake off excess. Stick the other end of the toothpick in a potato or something. Repeat coverage as necessary. (Alternative to using toothpicks is a chocolate fork)." />
  <row Id="16750" PostHistoryTypeId="6" PostId="1902" RevisionGUID="2a31933d-be03-49e6-a779-d5fcd45d4269" CreationDate="2010-10-15T14:29:10.370" UserId="220" Comment="edited tags" Text="&lt;ingredients&gt;&lt;culinary-uses&gt;&lt;shallots&gt;" />
  <row Id="16751" PostHistoryTypeId="2" PostId="8160" RevisionGUID="dfa35f3d-5d2b-48dd-8b64-29c1806ae1d4" CreationDate="2010-10-15T15:42:24.857" UserId="2251" Text="Carmelize them and stir them into mashed potatoes. Eat at that stage or put the mixture in a pie dish, sprinkle with cheese (cheddar works well), and stick it in the oven until the cheese melts and starts to brown." />
  <row Id="16752" PostHistoryTypeId="2" PostId="8161" RevisionGUID="a84fa5f5-38b5-434a-a7f9-0758e56f00df" CreationDate="2010-10-15T15:54:13.030" UserId="2826" Text="I haven't tried it, but the answer from [justkt][1] got me thinking...you might be able to use [Bar Keeper's Friend][2] to remove the stains.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/1816/justkt&#xD;&#xA;  [2]: http://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992" />
  <row Id="16753" PostHistoryTypeId="2" PostId="8162" RevisionGUID="50f78c77-d52f-42eb-b6be-5f535d8f3fd5" CreationDate="2010-10-15T16:14:07.943" UserId="2857" Text="Yes, the suggestions for using a Sofrito–preferrably one that uses carrots–is the best route. I would suggest shredded/grated or finely diced. One carrot is typically sufficient for 4 cups-worth of sauce. I studied in Italy for three months and I was told this is the secret to a good red sauce. The natural sugars in the carrots, onion (as I suppose even more so an apple) balance out the acid without overbearing the sauce. " />
  <row Id="16754" PostHistoryTypeId="2" PostId="8163" RevisionGUID="2c838ca1-579b-477c-b568-5a1a5f4c4d45" CreationDate="2010-10-15T18:06:15.693" UserId="2859" Text="For filled chocolates, in general your best bet by far is to get a set of polycarbonate molds.  I originally got mine from a local gentleman ( http://www.chocolateman.com/ ) but they're available any number of places.  Pour a first tempering of chocolate into the molds and let it set, fill your molds, and then cover them with another layer of tempered chocolate.  This general approach should work even with liquid fillings, though you'll have to be reasonably careful (and I heartily encourage following daniel's suggestion of freezing your fillings).  One caution - you may inadvertently take some of the magic out of the chocolates you buy!  I know when I started shopping for polycarbonate molds I started recognizing a lot of the shapes on the pieces from local chocolatiers... :-)" />
  <row Id="16755" PostHistoryTypeId="2" PostId="8164" RevisionGUID="2d845c27-61a6-43d0-9e21-34a7d9990dfd" CreationDate="2010-10-15T18:15:18.820" UserId="2859" Text="I agree with a number of the suggestions here, but I'm surprised nobody has mentioned &lt;a href=&quot;http://www.amazon.com/dp/0762427477&quot;&gt;Starting With Ingredients&lt;/a&gt; yet - it's a wonderful book for folks like me who find something particularly interesting at market, take it home, and then try and decide what to do with it.  And while it's not a cookbook, I'm a big fan of &lt;a href=&quot;http://www.amazon.com/dp/0316118400&quot;&gt;The Flavor Bible&lt;/a&gt; as both sanity check and inspiration for various bits of improvisation ('hmmm, I'm going to be doing something with this.  What are the core flavors to go with?  Oooh, that'll work...')" />
  <row Id="16756" PostHistoryTypeId="5" PostId="3006" RevisionGUID="f920241b-d4f3-4185-b34b-a1fa43d65ff6" CreationDate="2010-10-15T18:54:14.213" UserId="188" Comment="added 74 characters in body" Text="In addition to the other sources people have offered, I'd recommend watching [Good Eats][1]. You can find it on [Food Network][1], [Hulu][2], and [YouTube][3].&#xD;&#xA;&#xD;&#xA;Update: [Hulu][2] appears to now offer full shows, even if only a few at a time.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.hulu.com/good-eats&#xD;&#xA;  [3]: http://www.youtube.com/results?search_query=good+eats&amp;aq=f" />
  <row Id="16757" PostHistoryTypeId="2" PostId="8165" RevisionGUID="6eebb2f8-b7fb-49d1-80da-f8ed15ea4c07" CreationDate="2010-10-15T19:52:28.113" UserId="2217" Text="I bought a pack of about 10 jalapeno peppers and will only use 1-2 of them to make salsa. What can I do with the rest so that I don't have to throw them away. At the price for the whole pack it's wasteful to use so few. Can I, perhaps, preserve them somehow for future use?" />
  <row Id="16758" PostHistoryTypeId="1" PostId="8165" RevisionGUID="6eebb2f8-b7fb-49d1-80da-f8ed15ea4c07" CreationDate="2010-10-15T19:52:28.113" UserId="2217" Text="How to use spare jalapenos?" />
  <row Id="16759" PostHistoryTypeId="3" PostId="8165" RevisionGUID="6eebb2f8-b7fb-49d1-80da-f8ed15ea4c07" CreationDate="2010-10-15T19:52:28.113" UserId="2217" Text="&lt;mexican-cuisine&gt;&lt;peppers&gt;&lt;salsa&gt;&lt;jalapeno&gt;" />
  <row Id="16760" PostHistoryTypeId="6" PostId="8165" RevisionGUID="7008be01-f1d9-4054-a205-a3c01bf91b8d" CreationDate="2010-10-15T20:20:48.350" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;mexican-cuisine&gt;&lt;peppers&gt;&lt;jalapeno&gt;" />
  <row Id="16761" PostHistoryTypeId="16" PostId="8165" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-15T20:21:06.213" UserId="41" />
  <row Id="16762" PostHistoryTypeId="2" PostId="8166" RevisionGUID="ffe9ec02-2911-449e-a9c2-ce855f04a204" CreationDate="2010-10-15T20:29:53.117" UserId="1236" Text="What we do in our house is dice them, freeze them on a cookie sheet (one layer deep) and then when frozen, pour them into a ziploc.  The cookie sheet step is necessary to keep them from freezing into a clump if you go straight into the ziploc and then the freezer.  &#xD;&#xA;&#xD;&#xA;You can then easily portion them out from frozen as you need them, and they're so small from the dicing they defrost in whatever you're cooking so you don't really have to plan ahead for them.&#xD;&#xA;&#xD;&#xA;I have not frozen jalapenos whole, though I think you probably could.  I'd think they'd get slightly mushy upon defrosting, which might make them harder to cut, but should still taste the same.&#xD;&#xA;&#xD;&#xA;You could also make a big pot of chili if you have the other necessary ingredients - chili freezes extremely well.&#xD;&#xA;&#xD;&#xA;Depending on the size of them, you could also slice them in half and stuff them, making homemade jalapeno poppers.  They go fast in our house, so we rarely have an opportunity to freeze them, but they also freeze well." />
  <row Id="16763" PostHistoryTypeId="2" PostId="8167" RevisionGUID="eb8ee875-34fd-4c41-b861-f5bf214ffeae" CreationDate="2010-10-15T20:36:24.537" UserId="2861" Text="add some sugar and cream or milk. A creamy tomatoe sauce is never acidic." />
  <row Id="16764" PostHistoryTypeId="2" PostId="8168" RevisionGUID="a4653aa7-70e4-451e-85c3-8d1aa8305a64" CreationDate="2010-10-15T21:17:35.717" UserId="295" Text="I find it amusing that your range warns you the cooking ring will **work as intended**.  It's **supposed** to be heat trap, and focus heat on the bottom of the wok.&#xD;&#xA;&#xD;&#xA;That said, they are also correct that it may discolor the burner grate.  I can't really say what your grates are made from, and many cooking materials discolor at high temperatures.  I think the main idea behind this paragraph in your manual is to save them from warranty replacements for discolored grates.&#xD;&#xA;&#xD;&#xA;I also find it highly suspect that a wok could damage the burner itself.  They are usually ceramic, in direct contact with open flame, and **any** pan traps heat to some degree.  Burners get **HOT** and have to be able to take it.  Although the little decorative cap on the burner might discolor as well." />
  <row Id="16765" PostHistoryTypeId="2" PostId="8169" RevisionGUID="85f47794-2744-4cb8-a44f-b7365637c291" CreationDate="2010-10-15T21:19:38.990" UserId="1670" Text="I've pickled them in the past.&#xD;&#xA;&#xD;&#xA;They loose their texture when you do this, so afterward they are only good in chile or other dished where you cut then small. &#xD;&#xA;&#xD;&#xA;Like [stephen I've frozen them chopped][1] and had good luck.&#xD;&#xA;&#xD;&#xA;Finally, I've cut them into strips, strung the strips on a sting and air dried them. I wasn't terribly happy with the results for jalpenos because the dried strips are tough to process quickly. It worked better with seranos and habaneros because I don' use much and could just grind the trips to a fine powder to mix in evenly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8165/how-to-use-spare-jalapenos/8166#8166" />
  <row Id="16766" PostHistoryTypeId="2" PostId="8170" RevisionGUID="34d3599f-cbd4-41c1-bffa-f9041b19bb43" CreationDate="2010-10-15T21:34:52.650" UserDisplayName="Danielle G" Text="I found that when baking, if you don't peel the carrots first they turn green." />
  <row Id="16767" PostHistoryTypeId="2" PostId="8171" RevisionGUID="9636719e-ffce-4fec-b819-a1e66d8b111d" CreationDate="2010-10-15T21:35:33.790" UserId="952" Text="For example different cutting techniques such as julienne or brunoise. I'm aware it can never be the same as attending a proper cooking course but still with a good book with pictures or even better online videos you can learn something. Basically I'm looking for a place to get a crash-course in what you'd learn in a proper cooking college. " />
  <row Id="16768" PostHistoryTypeId="1" PostId="8171" RevisionGUID="9636719e-ffce-4fec-b819-a1e66d8b111d" CreationDate="2010-10-15T21:35:33.790" UserId="952" Text="What is a good website or book to learn kitchen techniques?" />
  <row Id="16769" PostHistoryTypeId="3" PostId="8171" RevisionGUID="9636719e-ffce-4fec-b819-a1e66d8b111d" CreationDate="2010-10-15T21:35:33.790" UserId="952" Text="&lt;cooking-techniques&gt;" />
  <row Id="16770" PostHistoryTypeId="2" PostId="8172" RevisionGUID="d90bedcf-0596-4e46-bbb7-c793ae1b7da8" CreationDate="2010-10-15T21:56:58.660" UserId="446" Text="I want to make some homemade mozzeralla and I know that I need rennet but I am at a loss at how to obtain it.  I also don't know which type I need out of the artifical or natural.  Is there a way to make it for myself?  My searches are turning up conflicting information and I am a little lost in the woods here." />
  <row Id="16771" PostHistoryTypeId="1" PostId="8172" RevisionGUID="d90bedcf-0596-4e46-bbb7-c793ae1b7da8" CreationDate="2010-10-15T21:56:58.660" UserId="446" Text="How to obtain rennet?" />
  <row Id="16772" PostHistoryTypeId="3" PostId="8172" RevisionGUID="d90bedcf-0596-4e46-bbb7-c793ae1b7da8" CreationDate="2010-10-15T21:56:58.660" UserId="446" Text="&lt;cheese-making&gt;&lt;mozzarella&gt;" />
  <row Id="16773" PostHistoryTypeId="2" PostId="8173" RevisionGUID="b53d1bdc-63a2-436e-8e5c-71f6aeb0d7f0" CreationDate="2010-10-15T22:11:52.767" UserId="2001" Text="The easiest way where I live to get rennet is to buy Junket tablets at the grocery store. If they have it it's near the ice cream toppings. I had to request that my store buy it. You can buy it online from the company. It's very cheap and although not 100% pure rennet it works just fine for the variety of cheeses I have made. The box of tablets comes with reliable recipes for a variety of cheeses and ice cream.&#xD;&#xA;&#xD;&#xA;Online cheese making suppliers can sell you &quot;higher quality&quot; rennet that is much more expensive. This may make sense for you- especially if you are buying from them anyway for specialized bacteria or mold to make a particular cheese like swiss, etc.&#xD;&#xA;&#xD;&#xA;If you do buy pure rennet online you can get it as liquid or dry. The liquid is said to be perishable. Again I do not have personal experience in this.&#xD;&#xA;&#xD;&#xA;You can make your own. I wouldn't recommend it. Rennet is an enzyme used by calves to digest their mother's milk. Historically, when a calf was slaughtered the correct stomach (I believe the first) would be chopped up and soaked for some time in water. The stomach was then removed and the water with dissolved rennet would be used to make cheese.&#xD;&#xA;&#xD;&#xA;If you have access to a calf and have a tougher constitution than I you could certainly try this.&#xD;&#xA;&#xD;&#xA;Nowadays rennet is mostly recombinantly produced. For those apposed to our genetically-modified-bacteria-friends non-recombinant rennet can be found but it is more expensive." />
  <row Id="16774" PostHistoryTypeId="5" PostId="8169" RevisionGUID="4bf567c8-566e-4c42-af7d-1797848ef7d1" CreationDate="2010-10-15T22:15:21.940" UserId="1670" Comment="deleted 1 characters in body" Text="I've pickled them in the past.&#xD;&#xA;&#xD;&#xA;They lose their texture when you do this, so afterward they are only good in chili or other dished where you cut then small. &#xD;&#xA;&#xD;&#xA;Like [stephen I've frozen them chopped][1] and had good luck.&#xD;&#xA;&#xD;&#xA;Finally, I've cut them into strips, strung the strips on a sting and air dried them. I wasn't terribly happy with the results for jalpenos because the dried strips are tough to process quickly. It worked better with seranos and habaneros because I don' use much and could just grind the trips to a fine powder to mix in evenly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8165/how-to-use-spare-jalapenos/8166#8166" />
  <row Id="16775" PostHistoryTypeId="2" PostId="8174" RevisionGUID="bc530f6e-0aa2-47e6-8a94-d806059a2fad" CreationDate="2010-10-15T22:19:39.697" UserId="2283" Text="I have never been to a proper cooking college but I have taken a few cooking classes at PCC and Whole Foods, so I could not offer my opinion on how it compares, but this website &lt;a href=&quot;http://jamieshomecookingskills.com/index.php&quot; target=&quot;_blank&quot;&gt;http://jamieshomecookingskills.com/index.php&lt;/a&gt; is a great resource for learning a lot of different basic skills and it has everything from recipes to videos and a lot of techniques in between." />
  <row Id="16776" PostHistoryTypeId="5" PostId="8173" RevisionGUID="d444fa4d-febb-4549-98ad-e7e554fbe2f2" CreationDate="2010-10-15T22:20:11.397" UserId="2001" Comment="deleted 39 characters in body" Text="The easiest way where I live to get rennet is to buy Junket tablets at the grocery store. If they have it it's near the ice cream toppings. You can buy it online from the company. It's very cheap and although not 100% pure rennet it works just fine for the variety of cheeses I have made. The box of tablets comes with reliable recipes for a variety of cheeses and ice cream.&#xD;&#xA;&#xD;&#xA;Online cheese making suppliers can sell you &quot;higher quality&quot; rennet that is much more expensive. This may make sense for you- especially if you are buying from them anyway for specialized bacteria or mold to make a particular cheese like swiss, etc.&#xD;&#xA;&#xD;&#xA;If you do buy pure rennet online you can get it as liquid or dry. The liquid is said to be perishable. Again I do not have personal experience in this.&#xD;&#xA;&#xD;&#xA;You can make your own. I wouldn't recommend it. Rennet is an enzyme used by calves to digest their mother's milk. Historically, when a calf was slaughtered the correct stomach (I believe the first) would be chopped up and soaked for some time in water. The stomach was then removed and the water with dissolved rennet would be used to make cheese.&#xD;&#xA;&#xD;&#xA;If you have access to a calf and have a tougher constitution than I you could certainly try this.&#xD;&#xA;&#xD;&#xA;Nowadays rennet is mostly recombinantly produced. For those apposed to our genetically-modified-bacteria-friends non-recombinant rennet can be found but it is more expensive." />
  <row Id="16777" PostHistoryTypeId="5" PostId="8072" RevisionGUID="a51b1551-780b-4da9-adb9-2194aeb2e7c3" CreationDate="2010-10-15T22:23:01.990" UserId="1816" Comment="edited body" Text="A difference I see between your recipe and other alternatives is that you don't have any other starch besides your rice.  Other recipes include a good amount of tapioca or potato starch.  The other difference was that other recipes used rice flour instead of rice.&#xD;&#xA;&#xD;&#xA;You might also want to consider a change in technique.  You can make rice noodles like a crepe rather than in an oiled steamer pan.  Simply use a non-stick or oiled crepe pan, put in batter to crepe thickness, and let it cook until it begins to pull away from the edge of the pan.  Invert and release in one motion onto a cutting board and slice." />
  <row Id="16778" PostHistoryTypeId="2" PostId="8175" RevisionGUID="0c18a327-004e-4ed0-9bb9-33398b0bb08d" CreationDate="2010-10-15T22:23:39.427" UserId="446" Text="I would recommend www.seriouseats.com, especially J. Kenji Lopez's knife skills videos. Also Lifehacker.com has done a few articles on beginner kithen stuff, like how to make a scrambled eggs and how to dice an onion.&#xD;&#xA;&#xD;&#xA;Also you can pick up Alton Brown's first cookbook.  He does a good job of grounding his recipes in the science involved.  Also, the complete good eats series has a lot of great stuff in it." />
  <row Id="16779" PostHistoryTypeId="5" PostId="8173" RevisionGUID="5beed9bd-06e4-4e28-b660-047b67679586" CreationDate="2010-10-15T22:25:25.407" UserId="2001" Comment="Correct bad info" Text="The easiest way where I live to get rennet is to buy Junket tablets at the grocery store. If they have it it's near the ice cream toppings. You can buy it online from the company. It's very cheap and although not 100% pure rennet it works just fine for the variety of cheeses I have made. The box of tablets comes with reliable recipes for a variety of cheeses and ice cream.&#xD;&#xA;&#xD;&#xA;Online cheese making suppliers can sell you &quot;higher quality&quot; rennet that is much more expensive. This may make sense for you- especially if you are buying from them anyway for specialized bacteria or mold to make a particular cheese like swiss, etc. I can't recommend one in particular but they are easy to find.&#xD;&#xA;&#xD;&#xA;You can make your own. I wouldn't recommend it. Rennet is an enzyme used by calves to digest their mother's milk. Historically, when a calf was slaughtered the correct stomach (I believe the first) would be chopped up and soaked for some time in water. The stomach was then removed and the water with dissolved rennet would be used to make cheese.&#xD;&#xA;&#xD;&#xA;If you have access to a calf and have a tougher constitution than I you could certainly try this.&#xD;&#xA;&#xD;&#xA;Nowadays rennet is mostly recombinantly produced. For those apposed to our genetically-modified-bacteria-friends non-recombinant rennet can be found. Vegetarian rennet derived from vegetables or mold with similar properties is also available. Recombinant is, of course, much less expensive." />
  <row Id="16780" PostHistoryTypeId="6" PostId="8171" RevisionGUID="3e9be5c1-0431-4687-bdb2-74d991dbbc5a" CreationDate="2010-10-15T22:28:51.850" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="16781" PostHistoryTypeId="2" PostId="8176" RevisionGUID="5ef5387f-b86e-49d5-847b-c51e0764b3d2" CreationDate="2010-10-15T22:33:25.440" UserId="2283" Text="In my opinion the other cuts of Wagyu beef are equally more tasty than its domestic counterpart. So if you are comparing a USDA triple A piece of brisket with a Wagyu brisket the taste difference will be the same as the Wagyu sirloin compared to the USDA triple A sirloin. Whether it is worth the money or not is debatable, but if money is not an issue why not try sourcing the *cheaper* meats if such a description could be applied to a Wagyu beef cut. &#xD;&#xA;&#xD;&#xA;I would consider the recipe you are planning to use these *cheaper* cuts for though; my point in this is if you are gettings shins for a stew are you really going to preserve the flavor of the meat enough to make it worth the price.&#xD;&#xA;&#xD;&#xA;I could see smoking a nice Wagyu brisket though. If you decide to experiment I would love to hear your opinion. &#xD;&#xA;&#xD;&#xA;I have had the sirloin, ribeye, and a brisket not smoked :/ and they have all been better comparatively to their domestic counterparts. I have not had all cuts of Wagyu beef, so my opinion is limited to what I have experienced. " />
  <row Id="16782" PostHistoryTypeId="2" PostId="8177" RevisionGUID="c43445a8-7c18-4e4f-a437-597346a44b5f" CreationDate="2010-10-15T22:39:49.990" UserId="41" Text="This is somewhat related to the question about [copper vs. cast iron][1], but this is about copper vs. pure stainless steel.&#xD;&#xA;&#xD;&#xA;I had an old stainless steel stockpot that warped (it was very, very cheap stainless steel, paper thin) and have to replace it ASAP.  I have a family member with a few connections that gets a deep discount on one of the more expensive brands.  I asked her to look into getting me a copper stockpot (lined with stainless steel, of course, so the reactivity problem more or less goes away), and got this response:&#xD;&#xA;&#xD;&#xA;&gt; [...] there is apparently no advantage cooking-wise to using copper, and people just buy it for the look.&#xD;&#xA;&#xD;&#xA;&gt; [...] None of our big accounts, including [XYZ] etc even had any interest in stocking it, which is why we never brought it in.&#xD;&#xA;&#xD;&#xA;Note that these stores do carry the same brand of stainless steel products, just not copper.&#xD;&#xA;&#xD;&#xA;Now, I am taking this with a &lt;del&gt;grain&lt;/del&gt; **pile** of salt because (a) this family member never cooks and (b) the advice came from a marketing manager who obviously wants to push the products that are available locally.  Nevertheless, I think it's worth asking people with knowledge/experience:&#xD;&#xA;&#xD;&#xA;**Is there actual evidence confirming any of the advantages of copper cookware (durability, conductivity, heat spread, etc.)?  Has it actually been proven anywhere that copper is (or is not) superior to stainless steel?**&#xD;&#xA;&#xD;&#xA;Or are [articles][2] like [these][3] just parroting a bunch of myths?&#xD;&#xA;&#xD;&#xA;I'm looking for *strong evidence* here, so please answer only if you are prepared to back it up.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/529/41&#xD;&#xA;  [2]: http://www.articlealley.com/article_652599_26.html&#xD;&#xA;  [3]: http://www.cheftalk.com/cooking_articles/cookware/236-The_Advantages_and_Disadvantages_of_Copper_Cookware.html" />
  <row Id="16783" PostHistoryTypeId="1" PostId="8177" RevisionGUID="c43445a8-7c18-4e4f-a437-597346a44b5f" CreationDate="2010-10-15T22:39:49.990" UserId="41" Text="Is cooper cookware really better than stainless steel?" />
  <row Id="16784" PostHistoryTypeId="3" PostId="8177" RevisionGUID="c43445a8-7c18-4e4f-a437-597346a44b5f" CreationDate="2010-10-15T22:39:49.990" UserId="41" Text="&lt;equipment&gt;&lt;stainless-steel&gt;&lt;copper-cookware&gt;" />
  <row Id="16785" PostHistoryTypeId="5" PostId="8177" RevisionGUID="9ab46a24-6818-4df0-8567-60ec86863d28" CreationDate="2010-10-15T22:45:35.027" UserId="41" Comment="added 59 characters in body" Text="This is somewhat related to the question about [copper vs. cast iron][1], but this is about copper vs. pure stainless steel.&#xD;&#xA;&#xD;&#xA;I had an old stainless steel stockpot that warped (it was very, very cheap stainless steel, paper thin) and have to replace it ASAP.  I have a family member with a few connections that gets a deep discount on one of the more expensive brands.  I asked her to look into getting me a copper stockpot (lined with stainless steel, of course, so the reactivity problem more or less goes away), and got this response as an explanation to why it is apparently unavailable here:&#xD;&#xA;&#xD;&#xA;&gt; [...] there is apparently no advantage cooking-wise to using copper, and people just buy it for the look.&#xD;&#xA;&#xD;&#xA;&gt; [...] None of our big accounts, including [XYZ] etc even had any interest in stocking it, which is why we never brought it in.&#xD;&#xA;&#xD;&#xA;Note that these stores do carry the same brand of stainless steel products, just not copper.&#xD;&#xA;&#xD;&#xA;Now, I am taking this with a &lt;del&gt;grain&lt;/del&gt; **pile** of salt because (a) this family member never cooks and (b) the advice came from a marketing manager who obviously wants to push the products that are available locally.  Nevertheless, I think it's worth asking people with knowledge/experience:&#xD;&#xA;&#xD;&#xA;**Is there actual evidence confirming any of the advantages of copper cookware (durability, conductivity, heat spread, etc.)?  Has it actually been proven anywhere that copper is (or is not) superior to stainless steel?**&#xD;&#xA;&#xD;&#xA;Or are [articles][2] like [these][3] just parroting a bunch of myths?&#xD;&#xA;&#xD;&#xA;I'm looking for *strong evidence* here, so please answer only if you are prepared to back it up.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/529/41&#xD;&#xA;  [2]: http://www.articlealley.com/article_652599_26.html&#xD;&#xA;  [3]: http://www.cheftalk.com/cooking_articles/cookware/236-The_Advantages_and_Disadvantages_of_Copper_Cookware.html" />
  <row Id="16786" PostHistoryTypeId="2" PostId="8178" RevisionGUID="48528a04-f173-4772-8415-1e5835cdef4c" CreationDate="2010-10-15T22:47:20.347" UserId="266" Text="I'm going to have to look this up to provide the backup you want, but there's a correlation between heat and electricity conduction.  Copper and Aluminum are great conductors of heat and electricity, Stainless Steel is a bad conductor of both.&#xD;&#xA;&#xD;&#xA;Here, for example, is [part of the Wikipedia entry on Thermal Conductivity.][1]  Farther down in the article, there's a list of some thermal conductivities and you can see that Copper is an order of magnitude higher than Stainless.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Thermal_conductivity#Examples" />
  <row Id="16787" PostHistoryTypeId="5" PostId="8177" RevisionGUID="812f7ced-8c38-4049-ad58-de9a541e7120" CreationDate="2010-10-15T22:53:48.423" UserId="41" Comment="added 307 characters in body; added 4 characters in body" Text="This is somewhat related to the question about [copper vs. cast iron][1], but this is about copper vs. pure stainless steel.&#xD;&#xA;&#xD;&#xA;I had an old stainless steel stockpot that warped (it was very, very cheap stainless steel, paper thin) and have to replace it ASAP.  I have a family member with a few connections that gets a deep discount on one of the more expensive brands.  I asked her to look into getting me a copper stockpot (lined with stainless steel, of course, so the reactivity problem more or less goes away), and got this response as an explanation to why it is apparently unavailable here:&#xD;&#xA;&#xD;&#xA;&gt; [...] there is apparently no advantage cooking-wise to using copper, and people just buy it for the look.&#xD;&#xA;&#xD;&#xA;&gt; [...] None of our big accounts, including [XYZ] etc even had any interest in stocking it, which is why we never brought it in.&#xD;&#xA;&#xD;&#xA;Note that these stores do carry the same brand of stainless steel products, just not copper.&#xD;&#xA;&#xD;&#xA;Now, I am taking this with a &lt;del&gt;grain&lt;/del&gt; **pile** of salt because (a) this family member never cooks and (b) the advice came from a marketing manager who obviously wants to push the products that are available locally.  Nevertheless, I think it's worth asking people with knowledge/experience:&#xD;&#xA;&#xD;&#xA;**Is there actual evidence confirming any of the advantages of copper cookware (durability, conductivity, heat spread, etc.)?  Has it actually been proven anywhere that copper is (or is not) superior to stainless steel?**&#xD;&#xA;&#xD;&#xA;Or are [articles][2] like [these][3] just parroting a bunch of myths?&#xD;&#xA;&#xD;&#xA;I'm looking for *strong evidence* here, so please answer only if you are prepared to back it up.&#xD;&#xA;&#xD;&#xA;***Clarification** (with apologies to Ward): I am looking for evidence of the **practical** benefits.  It's obviously indisputable and easy to look up the fact that copper is a better conductor than steel, and lighter; the question is, does this matter with respect to responsiveness, hot spots, and so on?*&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/529/41&#xD;&#xA;  [2]: http://www.articlealley.com/article_652599_26.html&#xD;&#xA;  [3]: http://www.cheftalk.com/cooking_articles/cookware/236-The_Advantages_and_Disadvantages_of_Copper_Cookware.html" />
  <row Id="16788" PostHistoryTypeId="5" PostId="8178" RevisionGUID="3725b172-80f4-41c6-95e0-5d8338e3295b" CreationDate="2010-10-15T23:01:19.647" UserId="266" Comment="added 442 characters in body" Text="I'm going to have to look this up to provide the backup you want, but there's a correlation between heat and electricity conduction.  Copper and Aluminum are great conductors of heat and electricity, Stainless Steel is a bad conductor of both.&#xD;&#xA;&#xD;&#xA;Here, for example, is [part of the Wikipedia entry on Thermal Conductivity.][1]  Farther down in the article, there's a list of some thermal conductivities and you can see that Copper is an order of magnitude higher than Stainless.&#xD;&#xA;&#xD;&#xA;***Counter-carlification:*** I'm probably going to end up deleting this answer since it's not quite what's being looked for, but for me, knowing that the conductivity is much higher for copper and aluminum, and having solved a bunch of heat equations back in my distant university days, I picture a temperature gradient in a conductor, but a much _shallower_ gradient (i.e. more even temperatures) with the higher conductivity material.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Thermal_conductivity#Examples" />
  <row Id="16789" PostHistoryTypeId="2" PostId="8179" RevisionGUID="f7840071-7d2f-4a9a-a0c5-ebde5b316da2" CreationDate="2010-10-15T23:25:06.960" UserId="2864" Text="I'm making a salad that's quite bitter (endives, radicchio, arugula, with a lemon vinaigrette dressing). Normally this salad has peeled grana padano on top of it, which cuts the bitterness, but my co-diner can't have dairy (or gluten, sadly). &#xD;&#xA;&#xD;&#xA;Any ideas for what I could add to a salad like this that would cut the bitterness similarly?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="16790" PostHistoryTypeId="1" PostId="8179" RevisionGUID="f7840071-7d2f-4a9a-a0c5-ebde5b316da2" CreationDate="2010-10-15T23:25:06.960" UserId="2864" Text="What's a good nondairy substitute for parmesan/grana padano as a salad-topper?" />
  <row Id="16791" PostHistoryTypeId="3" PostId="8179" RevisionGUID="f7840071-7d2f-4a9a-a0c5-ebde5b316da2" CreationDate="2010-10-15T23:25:06.960" UserId="2864" Text="&lt;salad&gt;&lt;dairy-free&gt;" />
  <row Id="16792" PostHistoryTypeId="2" PostId="8180" RevisionGUID="9ab9792b-5da2-4d56-b16b-ae05b01907b1" CreationDate="2010-10-15T23:36:02.053" UserId="220" Text="[Jacques Pépin's Complete Techniques][1] is an extremely useful guide to every technique you can imagine. Each step of each technique is fully illustrated with photographs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jacques-Pépins-Complete-Techniques-Pépin/dp/1579121659" />
  <row Id="16793" PostHistoryTypeId="2" PostId="8181" RevisionGUID="47121a15-f2b6-4a4a-abca-eb7b35bd2ceb" CreationDate="2010-10-16T00:11:18.610" UserId="218" Text="Are they lactose intolerant? Because old hard cheeses like parmesan (and grana padano) have very little lactose in them. Lactose and lactic acid are consumed by the cheese-making bacteria...Generally after 3 months or so, there is very little left.&#xD;&#xA;&#xD;&#xA;Some people are much more lactose intolerant than others, but many people who are otherwise intolerant can eat hard long-aged cheeses." />
  <row Id="16794" PostHistoryTypeId="10" PostId="8153" RevisionGUID="7f671de8-315b-4e5c-b063-68ad68a97759" CreationDate="2010-10-16T00:18:47.467" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16795" PostHistoryTypeId="5" PostId="8153" RevisionGUID="130532da-8346-401e-8c4c-b6d6f1b9482f" CreationDate="2010-10-16T00:18:47.793" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Is there any way to remove stains (e.g. from curries and pasta sauces) from plastic containers?](http://cooking.stackexchange.com/questions/1910/is-there-any-way-to-remove-stains-e-g-from-curries-and-pasta-sauces-from-plast)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I find that when storing curries or tomato based sauces in the freezer they stain the tupperwear and also leave a lasting smell. Is there a tupperwear that avoids this and how do I best clean tupperwear to get rid of the colour and smell?" />
  <row Id="16796" PostHistoryTypeId="5" PostId="8181" RevisionGUID="7e449131-28bf-4b88-b714-e51e77a44751" CreationDate="2010-10-16T00:19:21.803" UserId="218" Comment="added 478 characters in body; added 71 characters in body" Text="Are they lactose intolerant? Because old hard cheeses like parmesan (and grana padano) have very little lactose in them. Lactose is consumed and converted into lactic acid by the cheese-making &lt;a href=&quot;http://en.wikipedia.org/wiki/Lactobacillus&quot;&gt;bacteria&lt;/a&gt;...Generally after 3 months or so, there is very little left.&#xD;&#xA;&#xD;&#xA;Some people are much more lactose intolerant than others, but many people who are otherwise intolerant can eat hard long-aged cheeses. Here's a link to an article about &lt;a href=&quot;http://www.foodsmatter.com/allergy_intolerance/lactose_intolerance/articles/low_lactose_cheese.html&quot;&gt;low lactose cheeses&lt;/a&gt;. It's geared toward people suffering from &lt;a href=&quot;http://medical-dictionary.thefreedictionary.com/Galactosaemia&quot;&gt;Galactosaemia&lt;/a&gt;, but it goes into detail about lactose content. Parmigiano Reggiano and Grana Padano were both mentioned as cheeses with &quot;undetectable&quot; levels of lactose (under 2.8mg per 100g)." />
  <row Id="16797" PostHistoryTypeId="4" PostId="8177" RevisionGUID="11f6d10c-510f-45ce-a0ad-516decfb3407" CreationDate="2010-10-16T00:23:03.483" UserId="218" Comment="cooper to copper" Text="Is copper cookware really better than stainless steel?" />
  <row Id="16798" PostHistoryTypeId="5" PostId="8173" RevisionGUID="47015792-d7d5-41d3-a0d8-6ce0bc6b24a2" CreationDate="2010-10-16T00:36:20.777" UserId="2001" Comment="correct spelling" Text="The easiest way where I live to get rennet is to buy Junket tablets at the grocery store. If they have it it's near the ice cream toppings. You can buy it online from the company. It's very cheap and although not 100% pure rennet it works just fine for the variety of cheeses I have made. The box of tablets comes with reliable recipes for a variety of cheeses and ice cream.&#xD;&#xA;&#xD;&#xA;Online cheese making suppliers can sell you &quot;higher quality&quot; rennet that is much more expensive. This may make sense for you- especially if you are buying from them anyway for specialized bacteria or mold to make a particular cheese like swiss, etc. I can't recommend one in particular but they are easy to find.&#xD;&#xA;&#xD;&#xA;You can make your own. I wouldn't recommend it. Rennet is an enzyme used by calves to digest their mother's milk. Historically, when a calf was slaughtered the correct stomach (I believe the first) would be chopped up and soaked for some time in water. The stomach was then removed and the water with dissolved rennet would be used to make cheese.&#xD;&#xA;&#xD;&#xA;If you have access to a calf and have a tougher constitution than I you could certainly try this.&#xD;&#xA;&#xD;&#xA;Nowadays rennet is mostly recombinantly produced. For those opposed to our genetically-modified-bacteria-friends non-recombinant rennet can be found. Vegetarian rennet derived from vegetables or mold with similar properties is also available. Recombinant is, of course, much less expensive." />
  <row Id="16799" PostHistoryTypeId="5" PostId="8178" RevisionGUID="36c5bad0-4749-49aa-8dff-9db001eacaa2" CreationDate="2010-10-16T02:02:57.933" UserId="266" Comment="totally changed answer, summarizing what was in earlier version and comments" Text="Copper is a good conductor of heat: its thermal conductivity is an order of magnitude higher than stainless steel's.  I think anyone who's paid attention while using different types of cookware has seen the evidence for themselves of how this is beneficial: you get more even heat distribution and you don't get hot spots like you do w/ stainless, especially the thin stuff that has no laminated copper or aluminum layers.&#xD;&#xA;" />
  <row Id="16800" PostHistoryTypeId="2" PostId="8182" RevisionGUID="8e9ff520-fbf2-45ca-b018-cc160731dd94" CreationDate="2010-10-16T02:37:39.273" UserId="2866" Text="I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish (salmon) and wasabi. Now I want to make it at home. Do you know any good recipe or recommendation to make it? Thanks!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16801" PostHistoryTypeId="1" PostId="8182" RevisionGUID="8e9ff520-fbf2-45ca-b018-cc160731dd94" CreationDate="2010-10-16T02:37:39.273" UserId="2866" Text="Sashimi Recommendations?" />
  <row Id="16802" PostHistoryTypeId="3" PostId="8182" RevisionGUID="8e9ff520-fbf2-45ca-b018-cc160731dd94" CreationDate="2010-10-16T02:37:39.273" UserId="2866" Text="&lt;fish&gt;&lt;raw&gt;&lt;wasabi&gt;" />
  <row Id="16803" PostHistoryTypeId="2" PostId="8183" RevisionGUID="9be1fe28-7f22-4fe0-a588-6ba910811f63" CreationDate="2010-10-16T03:31:52.677" UserId="60" Text="Welcome to the site Tomas. [Sashimi][1] is actually a Japanese delicacy. It's quite simple because it's just raw seafood, that has been sliced into bite-sized pieces. It is typically served with soy sauce and wasabi paste. Pickled ginger is also served as a palate cleanser between bites. &#xD;&#xA;&#xD;&#xA;There really isn't a &quot;recipe&quot; to speak of, you simply buy _really_ fresh &quot;[sashimi grade][2]&quot; fish.&#xD;&#xA;&#xD;&#xA;If you are buying fish with the intention of eating it raw, there are a few things you should know:&#xD;&#xA;&#xD;&#xA;* Don't buy from a supermarket&#xD;&#xA;* Buy it from a fishmonger, preferably one you know and trust&#xD;&#xA;* Make sure you let your fishmonger know that you intend to eat your purchase raw.&#xD;&#xA;* Bring a little cooler with some ice to the store with you, take your fish home in this.&#xD;&#xA;&#xD;&#xA;If you have concerns about the safety of eating raw fish, you can find more info in the answers to this question: [Is it safe to eat raw fish?][3]&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;Cutting sashimi is rightfully considered an art. Sushi chefs in Japan go to school and apprentice under masters to learn all the intricacies involved. You can approximate in your home, and it will still taste great, but won't be as pretty.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;Here are some common, and popular cuts you should try:&#xD;&#xA;&#xD;&#xA;* Salmon (Sake)&#xD;&#xA;* Squid  (Ika)&#xD;&#xA;* Shrimp (Ebi)&#xD;&#xA;* Bluefin Tuna (Maguro)&#xD;&#xA;* Fatty Tuna (Toro)&#xD;&#xA;* Yellowtail (Hamachi)&#xD;&#xA;* Scallop (Hotate-gai) &lt;sub&gt;my favorite!&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Sashimi&#xD;&#xA;[2]: http://seasonedadvice.com/questions/723/60&#xD;&#xA;[3]: http://seasonedadvice.com/questions/2923/60" />
  <row Id="16804" PostHistoryTypeId="6" PostId="8182" RevisionGUID="7cf07e66-dc99-405a-b370-e6d21eb20963" CreationDate="2010-10-16T03:32:31.590" UserId="60" Comment="removed recipe request" Text="&lt;fish&gt;&lt;raw&gt;&lt;wasabi&gt;&lt;sashimi&gt;" />
  <row Id="16805" PostHistoryTypeId="5" PostId="8182" RevisionGUID="7cf07e66-dc99-405a-b370-e6d21eb20963" CreationDate="2010-10-16T03:32:31.590" UserId="60" Comment="removed recipe request" Text="I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish (salmon) and wasabi. Now I want to make it at home.&#xD;&#xA;&#xD;&#xA;Can this be made at home? Is it difficult?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16806" PostHistoryTypeId="2" PostId="8184" RevisionGUID="18175147-e9ec-4922-974b-165cc4d73178" CreationDate="2010-10-16T03:44:58.280" UserDisplayName="daniel" Text="http://rouxbe.com/ provides videos and demonstrations of cooking techniques. (despite my previous username I am not affiliated)" />
  <row Id="16807" PostHistoryTypeId="5" PostId="8182" RevisionGUID="c94040c4-c2c0-4e90-85df-d367df2e07bd" CreationDate="2010-10-16T04:28:14.730" UserId="2866" Comment="edited body" Text="I've recently been to China, and I've tasted an extraordinary dish I wasn't used to. Later, I've found out that the name is Sashimi, which is made with raw fish (salmon) and wasabi. Now I want to make it my self.&#xD;&#xA;&#xD;&#xA;Can this be made at home? Is it difficult?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16808" PostHistoryTypeId="2" PostId="8185" RevisionGUID="23d89a24-9bba-43af-92ad-fe77f7fb779c" CreationDate="2010-10-16T06:52:40.770" UserId="1101" Text="Until a few years ago, with only a little effort, I could find whipping cream and heavy cream without carrageenan and other undesirable ingredients in grocery stores. Now my source has dried up. How can I obtain cream that consists of nothing but cream? I typically only need small amounts and not all that frequently. I don't imagine I can just drive up to a dairy, knock the secret knock and whisper &quot;psssst...where do you keep the good stuff?&quot;" />
  <row Id="16809" PostHistoryTypeId="1" PostId="8185" RevisionGUID="23d89a24-9bba-43af-92ad-fe77f7fb779c" CreationDate="2010-10-16T06:52:40.770" UserId="1101" Text="Where can I obtain cream without additives?" />
  <row Id="16810" PostHistoryTypeId="3" PostId="8185" RevisionGUID="23d89a24-9bba-43af-92ad-fe77f7fb779c" CreationDate="2010-10-16T06:52:40.770" UserId="1101" Text="&lt;cream&gt;&lt;dairy&gt;&lt;pure&gt;" />
  <row Id="16811" PostHistoryTypeId="2" PostId="8186" RevisionGUID="bcf8e79d-b295-4e4d-b85f-ca60ab68c76d" CreationDate="2010-10-16T07:11:12.510" UserId="183" Text="Modern stainless steel pans with clad bottoms can be as good as copper pans.  McGee [developed a simple technique to test the heat distribution][1] where he fits a piece of paper to the bottom of the pan, placing the pan over a burner and carefully watching how the paper browns.  Thick aluminum, clad bottom stainless, and copper all worked equally well. &#xD;&#xA;&#xD;&#xA;There are differences that relate to the techniques used in cooking.  A thin copper pan is great for melting butter or chocolate straight on the burner.  Modern air-gap wall stainless steel pans [hold the heat better][2] and work better for simmering or boiling.  Copper is harder to upkeep.&#xD;&#xA;&#xD;&#xA;[Pans will develop hot spots][3], even copper which is the better conductor. Until we get [graphite added to the cladding][4]  or some other exotic material to distribute the heat, thickness will matter the most for even heat distribution.        &#xD;&#xA;&#xD;&#xA;[1]: http://www.nytimes.com/2008/10/08/dining/08curi.html?_r=1&amp;pagewanted=all&#xD;&#xA;[2]: http://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-stainless-steel/&#xD;&#xA;[3]: http://chowhound.chow.com/topics/738175&#xD;&#xA;[4]: http://www.google.com/patents?id=rLA5AAAAEBAJ" />
  <row Id="16816" PostHistoryTypeId="2" PostId="8188" RevisionGUID="09bb7bf2-6973-4018-95eb-e400e01a3d07" CreationDate="2010-10-16T12:13:32.657" UserId="15" Text="Looking for a farmers market is a good way to find fresh possibly additive-free dairy, or to find recommendations on where to get fresh additive-free dairy. Just talk to the vendors. Most know more about the bad side of additives and hormones than us and look very diligently to avoid them." />
  <row Id="16817" PostHistoryTypeId="5" PostId="8169" RevisionGUID="c119114d-e020-4056-a440-174a316fee2b" CreationDate="2010-10-16T12:17:11.060" UserId="15" Comment="added 1 characters in body" Text="I've pickled them in the past.&#xD;&#xA;&#xD;&#xA;They lose their texture when you do this, so afterward they are only good in chili or other dished where you cut then small. &#xD;&#xA;&#xD;&#xA;Like [stephen I've frozen them chopped][1] and had good luck.&#xD;&#xA;&#xD;&#xA;Finally, I've cut them into strips, strung the strips on a sting and air dried them. I wasn't terribly happy with the results for jalpenos because the dried strips are tough to process quickly. It worked better with seranos and habaneros because I don' use much and could just grind the strips to a fine powder to mix in evenly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8165/how-to-use-spare-jalapenos/8166#8166" />
  <row Id="16821" PostHistoryTypeId="6" PostId="8185" RevisionGUID="86e18288-14a0-4774-8d14-7055d8a9fac6" CreationDate="2010-10-16T14:05:40.973" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;dairy&gt;" />
  <row Id="16823" PostHistoryTypeId="2" PostId="8190" RevisionGUID="fa5f032f-72d2-446f-b22d-bed9e5494dfc" CreationDate="2010-10-16T15:21:10.137" UserId="1295" Text="Growing up, my parents had a couple of little, 2 layer pans that came with Toast-R-Ovens (The appliance themselves had been lost or broke, but the pans remained.). They were great for cooking drippy things, and fit in the dishwasher beautifully. &#xD;&#xA;&#xD;&#xA;I would like a couple or 3 of those pans, but I don't really need a toaster oven, and I certainly don't need 3. It there a place I can get those pans or ones like them? " />
  <row Id="16824" PostHistoryTypeId="1" PostId="8190" RevisionGUID="fa5f032f-72d2-446f-b22d-bed9e5494dfc" CreationDate="2010-10-16T15:21:10.137" UserId="1295" Text="Toster Oven pan Without The Toster Oven" />
  <row Id="16825" PostHistoryTypeId="3" PostId="8190" RevisionGUID="fa5f032f-72d2-446f-b22d-bed9e5494dfc" CreationDate="2010-10-16T15:21:10.137" UserId="1295" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;pan&gt;" />
  <row Id="16826" PostHistoryTypeId="2" PostId="8191" RevisionGUID="6ffd31d2-3fe2-4fe7-b733-c9ccbcfdb8f3" CreationDate="2010-10-16T15:40:31.777" UserId="1816" Text="Simply find a cooling rack that fits in a jelly roll pan.  Line jelly roll pan with foil (or determine to clean all the drips afterwards), set cooling rack in pan, set food on rack, cook." />
  <row Id="16827" PostHistoryTypeId="2" PostId="8192" RevisionGUID="95a646ae-5757-4310-b3d5-a6ce35093a01" CreationDate="2010-10-16T16:13:57.940" UserId="1259" Text="Kaffir Lime Leaves seem to be a common ingredient in Thai food, particularly coconut based dishes. I have *never* seen them in Atlanta, and I've looked (farmers market, whole foods, normal grocery, but not an Asian grocery store). What is the flavor profile of these leaves? Is there a good substitute?" />
  <row Id="16828" PostHistoryTypeId="1" PostId="8192" RevisionGUID="95a646ae-5757-4310-b3d5-a6ce35093a01" CreationDate="2010-10-16T16:13:57.940" UserId="1259" Text="What can I substitute for Kaffir Lime Leaves?" />
  <row Id="16829" PostHistoryTypeId="3" PostId="8192" RevisionGUID="95a646ae-5757-4310-b3d5-a6ce35093a01" CreationDate="2010-10-16T16:13:57.940" UserId="1259" Text="&lt;substitutions&gt;&lt;vegetables&gt;" />
  <row Id="16830" PostHistoryTypeId="2" PostId="8193" RevisionGUID="18bd6a39-f3ac-4f86-a4f5-66405e1b5fca" CreationDate="2010-10-16T16:18:56.993" UserId="1259" Text="I'm trying to recreate a dish I had at [Alinea][1] a while ago. Their forum actually had a [good start for this dish][2]:&#xD;&#xA;&#xD;&#xA;&gt; The garnishes on the surface are&#xD;&#xA;&gt; Hawaiian volcanic salt, cucumber,&#xD;&#xA;&gt; garlic chips, fresh banana, young&#xD;&#xA;&gt; coconut, red onion, lime segments with&#xD;&#xA;&gt; zest, toasted cashews, and red chili&#xD;&#xA;&gt; pudding. The glass circle contains a&#xD;&#xA;&gt; basil seed-lime vinaigrette. &#xD;&#xA;&gt; &#xD;&#xA;&gt; We press the herbs in between two&#xD;&#xA;&gt; pieces of rice paper to form the&#xD;&#xA;&gt; centerpiece. Once the frame is&#xD;&#xA;&gt; assembled the server drapes the flag&#xD;&#xA;&gt; over the frame. We cure the pork belly&#xD;&#xA;&gt; with salt, sugar and aromatics. It is&#xD;&#xA;&gt; cooked sous vide until tender, seared&#xD;&#xA;&gt; and shredded. We make a curry sauce&#xD;&#xA;&gt; from coconut, ginger, mint,&#xD;&#xA;&gt; lemongrass, thai chilis, kaffir lime,&#xD;&#xA;&gt; cardamom, coriander, and lime juice.&#xD;&#xA;&gt; We mix the curry with the shredded&#xD;&#xA;&gt; pork belly to make the ragu spooned&#xD;&#xA;&gt; over tableside by the service staff.&#xD;&#xA;&#xD;&#xA;My question is, what would be a typical set of Thai aromatics for the pork prior to putting it in the sous vide?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.alinea-restaurant.com/&#xD;&#xA;  [2]: http://alineamosaic.com/forum/index.php?showtopic=857&amp;view=&amp;hl=curried%20pork&amp;fromsearch=1&amp;s=427ad1e7272fa8a48d216df5070d2910" />
  <row Id="16831" PostHistoryTypeId="1" PostId="8193" RevisionGUID="18bd6a39-f3ac-4f86-a4f5-66405e1b5fca" CreationDate="2010-10-16T16:18:56.993" UserId="1259" Text="What spice rub would be typically Thai?" />
  <row Id="16832" PostHistoryTypeId="3" PostId="8193" RevisionGUID="18bd6a39-f3ac-4f86-a4f5-66405e1b5fca" CreationDate="2010-10-16T16:18:56.993" UserId="1259" Text="&lt;spices&gt;&lt;pork&gt;&lt;sous-vide&gt;" />
  <row Id="16833" PostHistoryTypeId="2" PostId="8194" RevisionGUID="7af11c49-8df3-46be-9bf6-8dc56aba8ac1" CreationDate="2010-10-16T16:20:57.680" UserId="1259" Text="I'm trying to recreate a dish I had at [Alinea][1] a while ago. Their forum actually had a [good start for this dish][2]:&#xD;&#xA;&#xD;&#xA;&gt; The garnishes on the surface are&#xD;&#xA;&gt; Hawaiian volcanic salt, cucumber,&#xD;&#xA;&gt; garlic chips, fresh banana, young&#xD;&#xA;&gt; coconut, red onion, lime segments with&#xD;&#xA;&gt; zest, toasted cashews, and red chili&#xD;&#xA;&gt; pudding. The glass circle contains a&#xD;&#xA;&gt; basil seed-lime vinaigrette. &#xD;&#xA;&gt; &#xD;&#xA;&gt; We press the herbs in between two&#xD;&#xA;&gt; pieces of rice paper to form the&#xD;&#xA;&gt; centerpiece. Once the frame is&#xD;&#xA;&gt; assembled the server drapes the flag&#xD;&#xA;&gt; over the frame. We cure the pork belly&#xD;&#xA;&gt; with salt, sugar and aromatics. It is&#xD;&#xA;&gt; cooked sous vide until tender, seared&#xD;&#xA;&gt; and shredded. We make a curry sauce&#xD;&#xA;&gt; from coconut, ginger, mint,&#xD;&#xA;&gt; lemongrass, thai chilis, kaffir lime,&#xD;&#xA;&gt; cardamom, coriander, and lime juice.&#xD;&#xA;&gt; We mix the curry with the shredded&#xD;&#xA;&gt; pork belly to make the ragu spooned&#xD;&#xA;&gt; over tableside by the service staff.&#xD;&#xA;&#xD;&#xA;My question is, given the list of ingredients for the coconut curry but no sense of how to make it, how should I go about preparing this curry? Should I just toss everything in a pot an simmer for a while? Should I toast the spices? Sautee the lemongrass?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.alinea-restaurant.com/&#xD;&#xA;  [2]: http://alineamosaic.com/forum/index.php?showtopic=857&amp;view=&amp;hl=curried%20pork&amp;fromsearch=1&amp;s=427ad1e7272fa8a48d216df5070d2910" />
  <row Id="16834" PostHistoryTypeId="1" PostId="8194" RevisionGUID="7af11c49-8df3-46be-9bf6-8dc56aba8ac1" CreationDate="2010-10-16T16:20:57.680" UserId="1259" Text="How can I make this curry given my list of ingredients?" />
  <row Id="16835" PostHistoryTypeId="3" PostId="8194" RevisionGUID="7af11c49-8df3-46be-9bf6-8dc56aba8ac1" CreationDate="2010-10-16T16:20:57.680" UserId="1259" Text="&lt;ingredients&gt;&lt;restaurant-mimicry&gt;&lt;curry&gt;" />
  <row Id="16836" PostHistoryTypeId="5" PostId="8186" RevisionGUID="89e9bcce-89b0-415a-9057-496be1f0c67d" CreationDate="2010-10-16T16:27:40.540" UserId="183" Comment="thickness matters" Text="Modern stainless steel pans with clad bottoms can be as good as copper pans.  McGee [developed a simple technique to test the heat distribution][1] where he fits a piece of paper to the bottom of the pan, placing the pan over a burner and carefully watching how the paper browns.  Thick aluminum, clad bottom stainless, and copper all worked equally well. &#xD;&#xA;&#xD;&#xA;There are differences that relate to the techniques used in cooking.  A thin copper pan is great for melting butter or chocolate straight on the burner.  Modern air-gap wall stainless steel pans [hold the heat better][2] and work better for simmering or boiling.  Copper is harder to upkeep.&#xD;&#xA;&#xD;&#xA;[Pans will develop hot spots][3], even copper which is the better conductor. Until we get [graphite added to the cladding][4]  or some other exotic material to distribute the heat, thickness will matter the most for even heat distribution.&#xD;&#xA;&#xD;&#xA;I have read several consumer tests and reviews of pans and they fail to note that thermal conductivity and thickness can both be used in practice to balance the temperature distribution and heat flux in a pan. &#xD;&#xA;&#xD;&#xA;[1]: http://www.nytimes.com/2008/10/08/dining/08curi.html?_r=1&amp;pagewanted=all&#xD;&#xA;[2]: http://blog.khymos.org/2007/03/01/staying-warm-cast-iron-vs-stainless-steel/&#xD;&#xA;[3]: http://chowhound.chow.com/topics/738175&#xD;&#xA;[4]: http://www.google.com/patents?id=rLA5AAAAEBAJ" />
  <row Id="16837" PostHistoryTypeId="4" PostId="8190" RevisionGUID="8fb51fa6-b92e-4567-b889-56a02eb72376" CreationDate="2010-10-16T17:15:01.213" UserId="1236" Comment="spelling in title" Text="Toaster Oven pan Without The Toaster Oven" />
  <row Id="16839" PostHistoryTypeId="2" PostId="8195" RevisionGUID="099f57c4-3764-492b-abf2-84b0d0cf542d" CreationDate="2010-10-16T17:45:53.060" UserId="2291" Text="I've got a Meringue recipe that calls for caster sugar. &#xD;&#xA;&#xD;&#xA;Is that different than powdered sugar?" />
  <row Id="16840" PostHistoryTypeId="1" PostId="8195" RevisionGUID="099f57c4-3764-492b-abf2-84b0d0cf542d" CreationDate="2010-10-16T17:45:53.060" UserId="2291" Text="What is caster sugar?" />
  <row Id="16841" PostHistoryTypeId="3" PostId="8195" RevisionGUID="099f57c4-3764-492b-abf2-84b0d0cf542d" CreationDate="2010-10-16T17:45:53.060" UserId="2291" Text="&lt;sugar&gt;" />
  <row Id="16842" PostHistoryTypeId="2" PostId="8196" RevisionGUID="da76737a-4a61-488f-8d25-e5d7dd802341" CreationDate="2010-10-16T17:48:03.870" UserId="60" Text="I wouldn't attempt to substitute. I've read _somewhere_ that you can use regular lime leaves, but I've never seen those anywhere. Even Googling for lime leaf turns up kaffir lime leaves.&#xD;&#xA;&#xD;&#xA;They can be found easily enough online: [ImportFood.com][1]. They freeze well for months in just a zip-lock bag.&#xD;&#xA;&#xD;&#xA;The flavor profile is best described as a bright floral aromatic. It's similar in function, not taste, to a bay leaf. Thai cuisine uses kaffir lime leaves much as we do bay leaves.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;If you decide buying online isn't worth the hassle, then [Kitchen Savvy][2] suggests the following substitute:&#xD;&#xA;&#xD;&#xA;* 1/2 a small bay leaf&#xD;&#xA;* 1/4 tsp of lime zest&#xD;&#xA;* 1/8 tsp of fresh lemon thyme&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://importfood.com/spws0101.html&#xD;&#xA;[2]: http://www.kitchensavvy.com/journal/2010/08/substitution-for-kaffir-lime-leaves.html" />
  <row Id="16843" PostHistoryTypeId="6" PostId="8192" RevisionGUID="78c771cd-587f-47f7-9c9c-6f87d8ee25a4" CreationDate="2010-10-16T17:48:47.893" UserId="60" Comment="don't consider lime leaf to be a vegetable" Text="&lt;substitutions&gt;&lt;thai-cuisine&gt;" />
  <row Id="16844" PostHistoryTypeId="10" PostId="8195" RevisionGUID="cc605f0c-d0f7-4538-9a57-4d1cd032c8ff" CreationDate="2010-10-16T17:51:21.477" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16845" PostHistoryTypeId="5" PostId="8195" RevisionGUID="8d754c86-d676-47e1-8b1d-151a03c7555d" CreationDate="2010-10-16T17:51:21.803" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Translating cooking terms between US / UK / AU / CA](http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I've got a Meringue recipe that calls for caster sugar. &#xD;&#xA;&#xD;&#xA;Is that different than powdered sugar?" />
  <row Id="16846" PostHistoryTypeId="5" PostId="8195" RevisionGUID="47c04ac9-a6c6-4852-9d2e-eba52ad8b756" CreationDate="2010-10-16T17:52:16.687" UserId="60" Comment="added 5 characters in body; edited title" Text="&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [Translating cooking terms between US / UK / AU / CA](http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;&#xD;&#xA;I've got a Meringue recipe that calls for castor sugar. &#xD;&#xA;&#xD;&#xA;Is that different than powdered sugar?" />
  <row Id="16847" PostHistoryTypeId="4" PostId="8195" RevisionGUID="47c04ac9-a6c6-4852-9d2e-eba52ad8b756" CreationDate="2010-10-16T17:52:16.687" UserId="60" Comment="added 5 characters in body; edited title" Text="What is castor sugar?" />
  <row Id="16849" PostHistoryTypeId="4" PostId="8195" RevisionGUID="61e3e4f8-5700-451e-ad2c-7c2ae2ab0fe7" CreationDate="2010-10-16T18:07:30.670" UserId="60" Comment="edited title; deleted 227 characters in body" Text="What is caster/castor sugar?" />
  <row Id="16850" PostHistoryTypeId="11" PostId="8195" RevisionGUID="7da75f57-c295-4bd1-9cbf-33499fa68b25" CreationDate="2010-10-16T18:07:50.717" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="16851" PostHistoryTypeId="5" PostId="8195" RevisionGUID="61e3e4f8-5700-451e-ad2c-7c2ae2ab0fe7" CreationDate="2010-10-16T18:07:30.670" UserId="60" Comment="edited title; deleted 227 characters in body" Text="&#xD;&#xA;&#xD;&#xA;I've got a Meringue recipe that calls for castor sugar. &#xD;&#xA;&#xD;&#xA;Is that different than powdered sugar?" />
  <row Id="16852" PostHistoryTypeId="2" PostId="8197" RevisionGUID="cf4123af-7431-44d1-93c7-4badafd94318" CreationDate="2010-10-16T18:12:13.300" UserId="60" Text="Castor (caster) sugar is known as superfine, or bar sugar in the US. It's not the same as powdered sugar which is even finer, has been mechanically pulverized, and is often mixed with starch to prevent clumping.&#xD;&#xA;&#xD;&#xA;According to [Ochef][1] you can make it with regular granulated sugar in your food processor for two minutes, but let the sugar dust settle before opening.&#xD;&#xA;&#xD;&#xA;&gt; **See Also:**  &#xD;&#xA;&gt; [Translating cooking terms between US / UK / AU / CA](http://seasonedadvice.com/questions/784/60)  &#xD;&#xA;&#xD;&#xA;[1]: http://www.ochef.com/580.htm" />
  <row Id="16853" PostHistoryTypeId="5" PostId="8147" RevisionGUID="d61f3ce4-20a3-4198-b996-ec6ccf66236a" CreationDate="2010-10-16T18:16:58.657" UserId="60" Comment="added 64 characters in body" Text="I asked a question about [what I could add to homemade bread to stop it going off so fast][1] and someone suggested trying &quot;a poolish starter&quot;. I've never heard of this before, so what is it?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/7804/60" />
  <row Id="16854" PostHistoryTypeId="5" PostId="2497" RevisionGUID="111b726d-7f5d-456b-b760-06898167494b" CreationDate="2010-10-16T18:30:31.657" UserId="60" Comment="added 292 characters in body" Text="I use an instant-read thermometer. It's by far the simplest method.&#xD;&#xA;&#xD;&#xA;I use the &lt;strike&gt;&lt;a href=&quot;http://www.amazon.com/gp/product/B00009WE45?ie=UTF8&amp;tag=ffd35a-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B00009WE45&quot;&gt;Taylor 9842 Commercial Waterproof Digital Thermometer&lt;/a&gt;&lt;img src=&quot;http://www.assoc-amazon.com/e/ir?t=ffd35a-20&amp;l=as2&amp;o=1&amp;a=B00009WE45&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt;.&lt;/strike&gt; As Darin states, you're shooting for 165℉ for turkey.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;My old Taylor died a few weeks ago. After reading rave reviews from Cooks Illustrated, and Alton Brown's recommendation, I splurged and got a [Thermoworks Thermapen][2]. It is amazing!&#xD;&#xA;&#xD;&#xA;[2]: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html" />
  <row Id="16855" PostHistoryTypeId="2" PostId="8198" RevisionGUID="63b02bf7-451b-4790-96f9-aa9eaf06ec57" CreationDate="2010-10-16T18:51:12.580" UserId="2832" Text="Indirect cooking is used for longer cooks, like spare ribs or pork shoulder (i.e. true barbecue).&#xD;&#xA;&#xD;&#xA;The water pan is used as a heat sink.  You can get away without it, although you may find your cooking area is prone to larger temperature swings.  Some people (myself include) like to use fire bricks for temperature maintenance." />
  <row Id="16856" PostHistoryTypeId="2" PostId="8199" RevisionGUID="289a796b-67b5-42bb-95c6-fe5a1d28058d" CreationDate="2010-10-16T20:20:22.453" UserId="2065" Text="Hobodave has answered this well - as an English person I can answer very simply. Caster sugar (UK spelling!) is, as Hobodave says, known as superfine sugar in the US. Powdered sugar is known as icing sugar in the UK." />
  <row Id="16857" PostHistoryTypeId="2" PostId="8200" RevisionGUID="3fae0d06-7c20-44be-b7ad-b0f37e7dfa41" CreationDate="2010-10-16T21:21:06.707" UserId="140" Text="I bought a large soft pretzel at a pretzel shop yesterday. When you buy them, they are warm and soft. What's the best way to reheat it so that it's as though I just bought it?" />
  <row Id="16858" PostHistoryTypeId="1" PostId="8200" RevisionGUID="3fae0d06-7c20-44be-b7ad-b0f37e7dfa41" CreationDate="2010-10-16T21:21:06.707" UserId="140" Text="Reheating a Pretzel" />
  <row Id="16859" PostHistoryTypeId="3" PostId="8200" RevisionGUID="3fae0d06-7c20-44be-b7ad-b0f37e7dfa41" CreationDate="2010-10-16T21:21:06.707" UserId="140" Text="&lt;reheating&gt;" />
  <row Id="16860" PostHistoryTypeId="2" PostId="8201" RevisionGUID="0ac3df45-c20f-4c45-9f33-2a75e7ba3c1e" CreationDate="2010-10-16T21:29:51.523" UserId="1816" Text="Try wrapping in foil gently and heating in a toaster oven until warmed through." />
  <row Id="16861" PostHistoryTypeId="2" PostId="8202" RevisionGUID="d793cac5-a294-41f6-a816-d70719d17067" CreationDate="2010-10-16T21:30:54.667" UserId="2875" Text="It'll never be the same as when it's new. The closest I've ever seen is a method often used for good bagels: put in paper bag with a bit of water and nuke it. Basically just reheat it with a lot of humidity." />
  <row Id="16862" PostHistoryTypeId="2" PostId="8203" RevisionGUID="037fd4e1-b08a-4de0-9818-54948b3f9b56" CreationDate="2010-10-16T23:01:10.093" UserId="1887" Text="The main things that Parmesan cheese can add to a salad are fattiness and salt. The first thing that comes to mind for me is bacon. You could probably make a yummy main dish salad (or hearty first course) by adding duck or a cured meat such as salami. &#xD;&#xA;&#xD;&#xA;If you're not interested in adding meat, how about olives? Those would serve similar purposes. Other options might be marinated artichoke hearts or mushrooms. Just make sure you choose ones that aren't too tart, as they might add to the effect of the lemon vinaigrette. " />
  <row Id="16863" PostHistoryTypeId="2" PostId="8204" RevisionGUID="71e0facf-8316-4c25-b52f-2b17bbc6f10c" CreationDate="2010-10-16T23:09:41.743" UserId="1393" Text="I agree that there is no true substitute, but if I were going to try, I'd use the zest of 1 lime for every 2 kaffir lime leaves. I wouldn't do the bay leaf or lemon thyme suggested above." />
  <row Id="16864" PostHistoryTypeId="2" PostId="8205" RevisionGUID="3c172412-23b1-4abc-b875-1d47cd6d4f63" CreationDate="2010-10-16T23:41:13.790" UserId="2239" Text="I regularly see them in the catalogs that come to the house all the time. If you are looking for a pan in which a rack sets into, try Walter Drake at this link:&#xD;&#xA;&#xD;&#xA;http://www.wdrake.com/WalterDrake/Shopping/ProductDetail.aspx?CID=Kitchen&amp;SCID=Food+Preparation&amp;ProductID=0000136379&amp;SourceCode=20509000001&amp;mr:trackingCode=6726E407-C781-DE11-B7F3-0019B9C043EB&amp;mr:referralID=NA&#xD;&#xA;&#xD;&#xA;They also have a few other toaster oven pans that may interest you." />
  <row Id="16865" PostHistoryTypeId="5" PostId="1674" RevisionGUID="78327286-0057-4056-8b1f-63534c05e865" CreationDate="2010-10-17T00:19:51.170" UserId="2876" Comment="lasagna is the singular, lasagne is the plural. following the rest of the answer, which is mostly singular." Text="I agree that the emphasis should be on techniques and concepts more than actual recipes. Give a man a fish vs teach a man to fish kind of thing.&#xD;&#xA;&#xD;&#xA;That being said, everyone should know how to make, ideally from scratch:&#xD;&#xA;&#xD;&#xA;1 - pasta with a good tomato sauce, including how to cook pasta properly and how much sauce you should actually have (and hey, budget-saving in that tip; less sauce = more meals per pot).&#xD;&#xA;&#xD;&#xA;2 - breakfast: fry or scramble an egg, cook bacon bendy or crispy (knowing both is an excellent skill when cooking for a roommate), make some homefries.&#xD;&#xA;&#xD;&#xA;3 - omelette. great way to use up odds and ends of veg. &#xD;&#xA;&#xD;&#xA;4 - macaroni &amp; cheese, because it teaches so many concepts: make a roux, make a bechamel, make a mornay. cook pasta al dente. learn about how browning and crisping work. And for the adventurous, is basically a blank canvas for anything they want to add. Plus for some reason it impresses friends. Also easily pre-portioned and frozen for later.&#xD;&#xA;&#xD;&#xA;5 - as Jay R said, lasagna. another great impress the friends dish. garlic bread and caesar salad (dressing from scratch if you can) to go with. &#xD;&#xA;&#xD;&#xA;6 - one pie. apple, tourtiere, whatever. But learn some really basic pastry and baking skills. Plus, at college age at least, nobody else will show up to a potluck with a homemade pie.&#xD;&#xA;&#xD;&#xA;7 - breakfast 2: french toast and/or pancakes, with at least one variation from the plain (blueberry pancakes, for example, or french toast with something flavouring the egg mixture)&#xD;&#xA;&#xD;&#xA;8 - stir fry. again, it's a 'use anything' kind of dish, and keeps for a few days. Also cheap.&#xD;&#xA;&#xD;&#xA;9 - something vegetarian (unless they are already vegetarian, in which case something carnivorous just in case) that is not just 'have more vegetables.' Bean soup or stew, tofu stirfry, something that takes advantage of cheap protein.&#xD;&#xA;&#xD;&#xA;10 - whatever their absolute favourite meal is. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="16866" PostHistoryTypeId="2" PostId="8206" RevisionGUID="c84e9427-6721-4f56-822d-31ccd8c65e93" CreationDate="2010-10-17T00:36:21.377" UserId="373" Text="Does anyone have any tips for roasting sweet potatoes? Since - seems to me - they cook and break down much faster than normal potatoes I skipped the parboiling stage and just stuck them (peeled) in the oven to roast for 45-60 minutes.&#xD;&#xA;&#xD;&#xA;However they still came out a somewhat soft and squidgy result. Roast for shorter time or some other methodology?&#xD;&#xA;&#xD;&#xA;I suppose I am looking for a crisp texture something like a normal roast potato but keeping the orange colour and distinctive sweet taste of the sweet potato itself.&#xD;&#xA;" />
  <row Id="16867" PostHistoryTypeId="1" PostId="8206" RevisionGUID="c84e9427-6721-4f56-822d-31ccd8c65e93" CreationDate="2010-10-17T00:36:21.377" UserId="373" Text="Tips for roasting sweet potato" />
  <row Id="16868" PostHistoryTypeId="3" PostId="8206" RevisionGUID="c84e9427-6721-4f56-822d-31ccd8c65e93" CreationDate="2010-10-17T00:36:21.377" UserId="373" Text="&lt;roasting&gt;&lt;sweet-potato&gt;" />
  <row Id="16869" PostHistoryTypeId="5" PostId="8108" RevisionGUID="db3e80c9-0f81-4e7e-90bb-6c8271d32186" CreationDate="2010-10-17T00:46:15.403" UserId="60" Comment="deleted 35 characters in body" Text="I also was wondering about this question and I googled it and found this. I normally peel some veggies, but recently I don´t, as I think it´s silly, and if the food is organic, the peel is really good, full of vitamins and no pesticides and similar.&#xD;&#xA;Today I cooked some chips with their peel on, I didn't even scrub them, only a little wash.&#xD;&#xA;They were very nice.&#xD;&#xA;" />
  <row Id="16873" PostHistoryTypeId="2" PostId="8208" RevisionGUID="629e4cb2-264d-4c1d-a121-658bdc0c89c4" CreationDate="2010-10-17T04:31:27.500" UserDisplayName="Marion" Text="I have not found a bitter turnip as long as you boil with about 1 tablespoon brown sugar." />
  <row Id="16874" PostHistoryTypeId="2" PostId="8209" RevisionGUID="752a5807-a205-4662-850e-08bdcfb3111d" CreationDate="2010-10-17T05:20:21.923" UserId="1393" Text="I don't know if this is how it is done at Alinea, but considering that it is geared towards a modernist dish, not a traditional Thai curry, this is what I would do:&#xD;&#xA;&#xD;&#xA;(1) Pound the lemongrass. Toast and then then grind the coriander. Bruise the kaffir lime leaf. Leave those to infuse in the lime juice for at least one hour and up to overnight.&#xD;&#xA;&#xD;&#xA;(2) Remove the lemongrass and lime leaf. Combine the infused lime juice with all of the other ingredients, including the coconut milk without heating. Puree. Salt to taste. Strain very thoroughly. If needed, thicken slightly with xanthan gum or ultratex (as they don't require heating). &#xD;&#xA;&#xD;&#xA;I suggest this because I know @gachatz's philosophy is to avoid diluting or muddying flavors, and I think this approach would keep them very fresh and distinct." />
  <row Id="16875" PostHistoryTypeId="2" PostId="8210" RevisionGUID="c8bdf18b-eff0-47df-806c-70cf07a12d49" CreationDate="2010-10-17T05:53:21.113" UserId="183" Text="The cells of the sweet potatoes (like all plants) are held together by pectin, which gets destroyed at high temperatures and makes the potato fall apart.  To cook the potatoes one just needs to break down the tangles of starch, which starts to happens at 70&amp;deg;C/158&amp;deg;F.  If you have a sous-vide machine you have probably heard of the magic 85&amp;deg;C/185&amp;deg;F for cooking vegetables, but you can get similar effects in a an oven set to that temperature.   &#xD;&#xA;" />
  <row Id="16876" PostHistoryTypeId="5" PostId="8203" RevisionGUID="6fd83088-702a-4559-af99-bc33d9274940" CreationDate="2010-10-17T06:06:25.283" UserId="1887" Comment="added &quot;also&quot;" Text="The main things that Parmesan cheese can add to a salad are fattiness and salt. The first thing that comes to mind for me is bacon. You could probably also make a yummy main dish salad (or hearty first course) by adding duck or a cured meat such as salami. &#xD;&#xA;&#xD;&#xA;If you're not interested in adding meat, how about olives? Those would serve similar purposes. Other options might be marinated artichoke hearts or mushrooms. Just make sure you choose ones that aren't too tart, as they might add to the effect of the lemon vinaigrette. " />
  <row Id="16878" PostHistoryTypeId="2" PostId="8211" RevisionGUID="f30cf1e9-feee-44a3-a11e-393acc0f5a47" CreationDate="2010-10-17T06:46:25.000" UserId="2873" Text="I have received a few packs of dough mixture for German black bread from a friend ([Vollkornbrot][1], black rye bread). All I have available to make it is a bread maker and a microwave oven (works with actual heat, not microwaves, but is still no real oven). The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand. That's not a problem though, but I have had very little success actually baking the bread using either the bread maker or the microwave oven.&#xD;&#xA;&#xD;&#xA;Even after baking the final product remains very heavy and grows very little. There remain some very doughy pockets, which seem only half baked to me. I'm turning the oven almost as high as it goes (around 240℃, according to display) and tried baking the bread for a longer time. I also tried to make smaller rolls instead, with the same result.&#xD;&#xA;&#xD;&#xA;Is it possible to make such heavy bread using such weak equipment? If so, what can I change to make it work? Or is the ready-made dough mixture simply no good?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rye_bread#Straight_rye_breads" />
  <row Id="16879" PostHistoryTypeId="1" PostId="8211" RevisionGUID="f30cf1e9-feee-44a3-a11e-393acc0f5a47" CreationDate="2010-10-17T06:46:25.000" UserId="2873" Text="Making black bread in a microwave oven" />
  <row Id="16880" PostHistoryTypeId="3" PostId="8211" RevisionGUID="f30cf1e9-feee-44a3-a11e-393acc0f5a47" CreationDate="2010-10-17T06:46:25.000" UserId="2873" Text="&lt;bread&gt;&lt;microwave&gt;" />
  <row Id="16881" PostHistoryTypeId="2" PostId="8212" RevisionGUID="1582c68f-0776-4d0f-95de-d1b01ae2df48" CreationDate="2010-10-17T07:35:15.333" UserId="1759" Text="You might check with [localharvest.org][1] and find a CSA (Community Supported Agriculture) farm in your area. That is if you live in the U.S. Not sure if this type of thing is available in other countries, but I wouldn't be surprised if it is in some form. &#xD;&#xA;&#xD;&#xA;The local harvest website has a search form where you can type in your zip code to look for CSA farms in your area.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.localharvest.org/csa/" />
  <row Id="16882" PostHistoryTypeId="2" PostId="8213" RevisionGUID="6297d99e-d370-4647-9268-87eca8d6cac1" CreationDate="2010-10-17T08:47:29.303" UserId="2873" Text="I had this &quot;Kebab Bombay&quot; in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, but that may just have been &quot;inspired by&quot;.&#xD;&#xA;&#xD;&#xA;![Kebab Bombay][1]  &#xD;&#xA;(sauce visible on the left, best picture I could find)&#xD;&#xA;&#xD;&#xA;What is this kind of sauce is called?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ymk1t.jpg" />
  <row Id="16883" PostHistoryTypeId="1" PostId="8213" RevisionGUID="6297d99e-d370-4647-9268-87eca8d6cac1" CreationDate="2010-10-17T08:47:29.303" UserId="2873" Text="Sauce for &quot;Kebab Bombay&quot;?" />
  <row Id="16884" PostHistoryTypeId="3" PostId="8213" RevisionGUID="6297d99e-d370-4647-9268-87eca8d6cac1" CreationDate="2010-10-17T08:47:29.303" UserId="2873" Text="&lt;sauce&gt;" />
  <row Id="16885" PostHistoryTypeId="2" PostId="8214" RevisionGUID="876bd9b1-1b9f-4802-ba12-79e664263d18" CreationDate="2010-10-17T10:14:16.320" UserId="16" Text="I bought some hamburgers (I mean the meat, not the full sandwich) in vacuum packing and I froze them in the freezer.&#xD;&#xA;&#xD;&#xA;Can now I cook them in the microwave? Is so, how and how long?" />
  <row Id="16886" PostHistoryTypeId="1" PostId="8214" RevisionGUID="876bd9b1-1b9f-4802-ba12-79e664263d18" CreationDate="2010-10-17T10:14:16.320" UserId="16" Text="How do I cook a frozen hamburger in the microwave?" />
  <row Id="16887" PostHistoryTypeId="3" PostId="8214" RevisionGUID="876bd9b1-1b9f-4802-ba12-79e664263d18" CreationDate="2010-10-17T10:14:16.320" UserId="16" Text="&lt;microwave&gt;&lt;hamburgers&gt;&lt;frozen-meat&gt;" />
  <row Id="16888" PostHistoryTypeId="5" PostId="8214" RevisionGUID="4d08e2ee-df11-4eb8-8d85-7aed6b415841" CreationDate="2010-10-17T10:52:56.163" UserId="16" Comment="edited body" Text="I bought some hamburgers (I mean the meat, not the full sandwich) in vacuum packing and I froze them in the freezer.&#xD;&#xA;&#xD;&#xA;Can now I cook them in the microwave? If so, how and how long?" />
  <row Id="16889" PostHistoryTypeId="5" PostId="7576" RevisionGUID="00dd55c1-724b-421f-86a6-47f505497996" CreationDate="2010-10-17T14:16:52.707" UserId="1497" Comment="Latest cooking results." Text="I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me.&#xD;&#xA;&#xD;&#xA;**My first attempt at baking a chicken in a long time:**&#xD;&#xA;&#xD;&#xA;    Purchase a chicken that's approximately 5 LBS.&#xD;&#xA;    Removed the innards of the chicken and washed it.&#xD;&#xA;    Marinaded the chicken with Johnny's Seasoning.&#xD;&#xA;    Place the chicken on a deep baking tray, resting on a grill.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Baked the chicken at preheated 400 degrees on middle rack for 1:20:00.&#xD;&#xA;    Allow the chicken to sit for 20 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;**My results:** The chicken was nearly done, but one thigh was a little bloody at the joint.  The other was *very* bloody at the joint.  I microwaved the bloodier pieces and ate them anyway. The rest of the chicken was cooked pretty well.&#xD;&#xA;&#xD;&#xA;**My questions:** How can I improve upon my process?  Should I be baking the chicken at a lower temperature (350 degrees) for longer?  Should I be baking at 400 degrees for longer?  Should I raise the temperature to 425 degrees?&#xD;&#xA;&#xD;&#xA;I've considered using a meat thermometer, but it seems daunting to me and I haven't had a lot of lucky in the past. Maybe my thermometer is just bad?&#xD;&#xA;&#xD;&#xA;Any advice is appreciated, but if you can provide reasons for why you advise things, I would be most grateful.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;I've tried some variations with lower temperature and higher temperatures.  The method that has worked best for me is a simpler one adapted from this link:&#xD;&#xA;&#xD;&#xA;[http://thepauperedchef.com/2006/06/kafkas_simple_r.html][1]&#xD;&#xA;&#xD;&#xA;    Purchase a chicken that's approximately 5 LBS.&#xD;&#xA;    Removed the innards of the chicken and washed it.&#xD;&#xA;    Marinaded the chicken with Johnny's Seasoning.&#xD;&#xA;    Let the chicken sit for 2 hours at room temperature.&#xD;&#xA;    Place the chicken on a deep baking tray, resting breast-side down on a grill.&#xD;&#xA;    Baked the chicken at preheated **500** degrees on middle rack for 50 minutes (10 min/lb).&#xD;&#xA;    Allow the chicken to sit for 10 minutes, then cut it into pieces for consumption.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thepauperedchef.com/2006/06/kafkas_simple_r.html&#xD;&#xA;&#xD;&#xA;As the link warns, there is lots of smoke.  The breast is tender, the thighs are juicy and cooked.  It's the best chicken I've ever made." />
  <row Id="16890" PostHistoryTypeId="5" PostId="8211" RevisionGUID="2d1ec568-6a8f-4e06-8257-2a46ebea0840" CreationDate="2010-10-17T14:29:16.873" UserId="2873" Comment="added 46 characters in body" Text="I have received a few packs of dough mixture for German black bread from a friend ([Vollkornbrot][1], black rye bread). All I have available to make it is a bread maker and a microwave oven (probably known as microwave &quot;grill&quot; function, works with actual heat, not microwaves, but is still no real oven). The bread maker is much too weak to move the heavy dough around, so I have to knead it by hand. That's not a problem though, but I have had very little success actually baking the bread using either the bread maker or the microwave oven.&#xD;&#xA;&#xD;&#xA;Even after baking the final product remains very heavy and grows very little. There remain some very doughy pockets, which seem only half baked to me. I'm turning the oven almost as high as it goes (around 240℃, according to display) and tried baking the bread for a longer time. I also tried to make smaller rolls instead, with the same result.&#xD;&#xA;&#xD;&#xA;Is it possible to make such heavy bread using such weak equipment? If so, what can I change to make it work? Or is the ready-made dough mixture simply no good?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rye_bread#Straight_rye_breads" />
  <row Id="16891" PostHistoryTypeId="2" PostId="8215" RevisionGUID="122effe7-eb96-43f0-a3a1-ba4245bfefe6" CreationDate="2010-10-17T14:30:39.787" UserId="1497" Text="I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland.  I plan on experimenting, but I don't know where to start.&#xD;&#xA;&#xD;&#xA;What are the distinct advantages of using vinegar over salt as a flavor enhancer?" />
  <row Id="16892" PostHistoryTypeId="1" PostId="8215" RevisionGUID="122effe7-eb96-43f0-a3a1-ba4245bfefe6" CreationDate="2010-10-17T14:30:39.787" UserId="1497" Text="Advantages of using vinegar as a salt substitute for enhancing flavor?" />
  <row Id="16893" PostHistoryTypeId="3" PostId="8215" RevisionGUID="122effe7-eb96-43f0-a3a1-ba4245bfefe6" CreationDate="2010-10-17T14:30:39.787" UserId="1497" Text="&lt;salt&gt;&lt;flavor&gt;&lt;vinegar&gt;" />
  <row Id="16894" PostHistoryTypeId="2" PostId="8216" RevisionGUID="ba8b285e-36e9-4985-ab95-f26a4146300b" CreationDate="2010-10-17T14:42:26.310" UserId="1484" Text="In a fit of pumpkin-bread-craving I bought a pumpkin (labelled &quot;for cooking&quot; instead of &quot;show&quot;), only to realize I have no idea what to do with it. I already plan on scraping the seeds out and roasting them, but how can I convert the vegetable in front of me into something like canned pumpkin for use in bread, pancakes, etc?" />
  <row Id="16895" PostHistoryTypeId="1" PostId="8216" RevisionGUID="ba8b285e-36e9-4985-ab95-f26a4146300b" CreationDate="2010-10-17T14:42:26.310" UserId="1484" Text="How to deconstruct a pumpkin" />
  <row Id="16896" PostHistoryTypeId="3" PostId="8216" RevisionGUID="ba8b285e-36e9-4985-ab95-f26a4146300b" CreationDate="2010-10-17T14:42:26.310" UserId="1484" Text="&lt;cooking-techniques&gt;&lt;pumpkin&gt;" />
  <row Id="16897" PostHistoryTypeId="2" PostId="8217" RevisionGUID="0cb01fe3-4ad5-4bd8-a4ee-f1628ee1d042" CreationDate="2010-10-17T14:51:56.693" UserId="1887" Text="Well, the obvious one is that vinegar gives a sour taste, as opposed to a salty one. " />
  <row Id="16898" PostHistoryTypeId="2" PostId="8218" RevisionGUID="db5d9a27-d950-4355-9f32-8eaeacf655dc" CreationDate="2010-10-17T14:59:21.667" UserId="2001" Text="You have to get the skin off and the flesh cooked.&#xD;&#xA;&#xD;&#xA;The easiest way is to cut the gourd into chunks and steam it. When cooled the peel can be easily removed.&#xD;&#xA;&#xD;&#xA;Roasting takes longer but results in a far more flavorful product. The pumpkin is more concentrated and if it browns it has more depth of flavor as well.&#xD;&#xA;&#xD;&#xA;I have sometimes peeled the pumpkin with a peeler before cooking because I didn't want to wait for it to cool (and I'm not a huge fan of handling slimy cooked pumpkin more than I have to.)&#xD;&#xA;&#xD;&#xA;After cooking the flesh can be mashed.&#xD;&#xA;&#xD;&#xA;Avoid boiling. The flesh will be waterlogged and in order to make it useful for baking it would have to be reduced/settled+drained, etc. Not good eats.&#xD;&#xA;&#xD;&#xA;Hmmm. I'm afraid one of my kids' jack-o-lanterns is going to find itself in a pumpkin curry soon." />
  <row Id="16899" PostHistoryTypeId="5" PostId="8218" RevisionGUID="c4a58087-7276-4858-9b24-4ab796134aed" CreationDate="2010-10-17T15:06:34.840" UserId="2001" Comment="added 331 characters in body" Text="You have to get the skin off and the flesh cooked.&#xD;&#xA;&#xD;&#xA;The easiest way is to cut the gourd into chunks and steam it. When cooled the peel can be easily removed.&#xD;&#xA;&#xD;&#xA;Roasting takes longer but results in a far more flavorful product. The pumpkin is more concentrated and if it browns it has more depth of flavor as well.&#xD;&#xA;&#xD;&#xA;I have sometimes peeled the pumpkin with a peeler before cooking because I didn't want to wait for it to cool (and I'm not a huge fan of handling slimy cooked pumpkin more than I have to.)&#xD;&#xA;&#xD;&#xA;After cooking the flesh can be mashed.&#xD;&#xA;&#xD;&#xA;Avoid boiling. The flesh will be waterlogged and in order to make it useful for baking it would have to be reduced/settled+drained, etc. Not good eats.&#xD;&#xA;&#xD;&#xA;Hmmm. I'm afraid one of my kids' jack-o-lanterns is going to find itself in a pumpkin curry soon.&#xD;&#xA;&#xD;&#xA;** Edit **&#xD;&#xA;&#xD;&#xA;I should also note that I have never produced cooked pumpkin that was overly similar to canned pumpkin. I haven't tried. The homemade pumpkin is still recognizable as having natural origins. Canned pumpkin has its place, I prefer it in pie for example, but I don't wouldn't consider canned pumpkin to be the goal." />
  <row Id="16900" PostHistoryTypeId="5" PostId="8215" RevisionGUID="4119dc5d-0104-4b4e-9046-9f73626d7104" CreationDate="2010-10-17T15:14:57.807" UserId="1497" Comment="Added quote from Cooking for Geeks" Text="I read a short blurb in Cooking for Geeks that said vinegar can be used as a substitute for salt, as a flavor enhancer, to make food less bland.  I plan on experimenting, but I don't know where to start.&#xD;&#xA;&#xD;&#xA;From Cooking for Geeks:&#xD;&#xA;&#xD;&#xA;&gt; We were reading Thomas Keller, and he&#xD;&#xA;&gt; talked about how salt is a flavor&#xD;&#xA;&gt; enhancer, and he mentioned that&#xD;&#xA;&gt; vinegar does a similar thing. It&#xD;&#xA;&gt; doesn't add a new taste, but it often&#xD;&#xA;&gt; alters the taste that's there.&#xD;&#xA;&#xD;&#xA;What are the distinct advantages of using vinegar over salt as a flavor enhancer?" />
  <row Id="16901" PostHistoryTypeId="2" PostId="8219" RevisionGUID="2f1d97fe-b2f9-41ce-99dd-d5c027c1eae8" CreationDate="2010-10-17T15:41:50.263" UserId="2877" Text="I wouldn't tell you to cook them microwave either, deforst is a good idea but don't cook them in the microwave, they will not be crispy as a normaly cooked burger would be.&#xD;&#xA;&#xD;&#xA;Good luck Lorenzo and have a nice day" />
  <row Id="16902" PostHistoryTypeId="2" PostId="8220" RevisionGUID="1dc499c2-0c89-438a-b608-ed0f6b2d8b9a" CreationDate="2010-10-17T16:26:02.977" UserId="67" Text="Are you oiling them before roasting?  Also, you mention peeling, but not cutting it up vs. roasting it whole.&#xD;&#xA;&#xD;&#xA;I cut mine into chunks (maybe 1&quot;/2.5cm), a toss in oil, and roast in a fairly hot oven (375 yo 425) to try to get the outside to get some browning." />
  <row Id="16903" PostHistoryTypeId="2" PostId="8221" RevisionGUID="ee861ce0-e1ae-4447-a85f-fbcdab057320" CreationDate="2010-10-17T16:28:52.543" UserId="1816" Text="The advantage would be cutting some sodium out of your diet.  If you are like many in the western part of the world, you probably get more than your daily allotment of sodium regularly.  By making sure to cut sodium where you can, you gain the health benefits of a well-balanced diet.&#xD;&#xA;&#xD;&#xA;Since salt is a flavor enhancer, a low-sodium diet can often seem bland.  Many look for alternatives.  Vinegar brings out flavors in a different way and adds a significant flavor of its own.  I'd start small, using just a bit of vinegar." />
  <row Id="16904" PostHistoryTypeId="2" PostId="8222" RevisionGUID="4fb11351-ed8d-4ecd-9488-b6f2d0a0518c" CreationDate="2010-10-17T17:02:18.833" UserId="2763" Text="Vinegar has a definite taste. It does also function as a flavour enhancer (like say, lemon juice), but it also has its own flavour. They are not simple substitutes." />
  <row Id="16905" PostHistoryTypeId="2" PostId="8223" RevisionGUID="4b85d3c3-06a6-4ce5-a54f-f3b04226bd1e" CreationDate="2010-10-17T17:09:37.703" UserId="2763" Text="Is there any particular technique for stirring dough that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't get all of the flour mixed in. &#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="16906" PostHistoryTypeId="1" PostId="8223" RevisionGUID="4b85d3c3-06a6-4ce5-a54f-f3b04226bd1e" CreationDate="2010-10-17T17:09:37.703" UserId="2763" Text="Good techniques for stirring dough" />
  <row Id="16907" PostHistoryTypeId="3" PostId="8223" RevisionGUID="4b85d3c3-06a6-4ce5-a54f-f3b04226bd1e" CreationDate="2010-10-17T17:09:37.703" UserId="2763" Text="&lt;baking&gt;&lt;technique&gt;&lt;dough&gt;&lt;mixing&gt;" />
  <row Id="16908" PostHistoryTypeId="2" PostId="8224" RevisionGUID="d2236d84-565c-4125-9068-1e31f50e4805" CreationDate="2010-10-17T17:10:08.470" UserId="2763" Text="Here is a recipe: http://www.pickyourown.org/pumpkinbread.php" />
  <row Id="16909" PostHistoryTypeId="2" PostId="8225" RevisionGUID="7a674918-6ea6-4f74-ad62-0b9daa3130e2" CreationDate="2010-10-17T17:21:49.247" UserId="2859" Text="I'll second the suggestion for peeling and roasting - generally what I do is quarter the pumpkin, scoop out the interior (and scrape it a fair bit with a big spoon - the stringy texture of the interior is generally the worst part of homemade pumpkin, IMHO, and you want to get as much of it out as possible), peel the outside, and then dice it into ~1 inch cubes for roasting.  It's not especially sensitive to temperature - I usually go about 400 degrees until it's 'done' (soft, dry to the touch, etc.), then let it cool and puree it in the food processor.  Unlike Sobachatina, I have to say that I do love fresh pumpkin in pumpkin pie; the taste is distinct (and won't necessarily be what people are used to), but it's so much richer that to my tongue it more than makes up for it.&#xD;&#xA;" />
  <row Id="16910" PostHistoryTypeId="2" PostId="8226" RevisionGUID="1abce7c7-7eda-4ddb-85a1-61731bc17608" CreationDate="2010-10-17T17:32:59.333" UserId="1163" Text="I would suggest cutting the pumpkin into two halves, scooping out the seeds, and putting them (cut face down) into a roasting pan with a cup or so of water. You do *not* need to get the pumpkin out of its skin at this stage - it's a major hassle. Just cook in the oven at 350F for 90 min. Then remove from the pan. It's now super-easy to scoop the flesh out of the pumpkins, which you can further process in a food processor." />
  <row Id="16911" PostHistoryTypeId="5" PostId="8212" RevisionGUID="422cb09f-82cc-4852-8c9a-8b4f75f9f067" CreationDate="2010-10-17T18:09:59.433" UserId="1759" Comment="add" Text="You might check with [localharvest.org][1] and find a CSA (Community Supported Agriculture) farm in your area. That is if you live in the U.S. Not sure if this type of thing is available in other countries, but I wouldn't be surprised if it is in some form. &#xD;&#xA;&#xD;&#xA;The local harvest website has a search form where you can type in your zip code to look for CSA farms in your area.&#xD;&#xA;&#xD;&#xA;Also, in my area I can get cream at natural foods groceries and at food co-ops. So you might check on those options in your area.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.localharvest.org/csa/" />
  <row Id="16912" PostHistoryTypeId="2" PostId="8227" RevisionGUID="a347ab4d-fc2e-4081-aa85-8dc2c14ac357" CreationDate="2010-10-17T18:46:54.670" UserId="2761" Text="Sounds like a Cucumber Raita to me. It's quite a common accompaniment to spicy food as the yoghurt element really helps ease the burn.&#xD;&#xA;&#xD;&#xA;Very simple to make and often contains fresh mint along with the cucumber to give it a really cool, fresh taste.&#xD;&#xA;&#xD;&#xA;Example recipe here: [Good Food Channel][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://uktv.co.uk/food/recipe/aid/516821" />
  <row Id="16913" PostHistoryTypeId="2" PostId="8228" RevisionGUID="80f7454b-0b51-444b-b500-d892341f03f8" CreationDate="2010-10-17T19:03:04.717" UserId="220" Text="As you probably know, volkornbrot and similar breads are designed to bake at a lower temperature for a longer time.  240 C sounds way too high to me.  150-180 C should be about right, and leave the bread in for a long time (up to 3 hours), until the loaf starts to pull away from the sides of the pan.  Even after this baking process, because the bread batter is much wetter than a standard bread, you should **not** slice or eat the bread until it has had time to cool and &quot;rest,&quot; about 24 hours.  If you slice it right away, the heat and moisture escape and the inside is still doughy/raw. If you wait, the moisture will have time to distribute throughout the loaf and the inside will firm up.  Just be patient!  The benefit is that the loaf should last for a very long time wrapped in plastic, especially if you put the unused portion in the fridge.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16914" PostHistoryTypeId="5" PostId="8223" RevisionGUID="f978b8a3-a05e-4fd1-ab72-b2bdeeb2c758" CreationDate="2010-10-17T19:36:42.137" UserId="2763" Comment="added 54 characters in body; edited tags" Text="Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't get all of the flour mixed in. &#xD;&#xA;&#xD;&#xA;Any suggestions?&#xD;&#xA;&#xD;&#xA;edit: Reference to cake." />
  <row Id="16915" PostHistoryTypeId="6" PostId="8223" RevisionGUID="f978b8a3-a05e-4fd1-ab72-b2bdeeb2c758" CreationDate="2010-10-17T19:36:42.137" UserId="2763" Comment="added 54 characters in body; edited tags" Text="&lt;baking&gt;&lt;technique&gt;&lt;dough&gt;&lt;cake&gt;&lt;mixing&gt;" />
  <row Id="16920" PostHistoryTypeId="2" PostId="8230" RevisionGUID="b9d8c8c8-c1b7-46ad-8287-0d83d000e9ae" CreationDate="2010-10-17T20:26:46.500" UserId="2894" Text="My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought varieties, so we now have to take the homemade route seriously. To help us out, please can you suggest non-cow's milk cheeses that we could use instead of parmesan?&#xD;&#xA;&#xD;&#xA;thanks, Nick" />
  <row Id="16921" PostHistoryTypeId="1" PostId="8230" RevisionGUID="b9d8c8c8-c1b7-46ad-8287-0d83d000e9ae" CreationDate="2010-10-17T20:26:46.500" UserId="2894" Text="Non-cow's milk replacement for parmesan in Genovese pesto" />
  <row Id="16922" PostHistoryTypeId="3" PostId="8230" RevisionGUID="b9d8c8c8-c1b7-46ad-8287-0d83d000e9ae" CreationDate="2010-10-17T20:26:46.500" UserId="2894" Text="&lt;substitutions&gt;&lt;sauce&gt;&lt;recipe&gt;&lt;italian-cuisine&gt;&lt;allergy&gt;" />
  <row Id="16923" PostHistoryTypeId="5" PostId="8218" RevisionGUID="2588097a-03bc-43b1-a549-1afd432f17a3" CreationDate="2010-10-17T20:49:30.797" UserId="2001" Comment="Correct typo" Text="You have to get the skin off and the flesh cooked.&#xD;&#xA;&#xD;&#xA;The easiest way is to cut the gourd into chunks and steam it. When cooled the peel can be easily removed.&#xD;&#xA;&#xD;&#xA;Roasting takes longer but results in a far more flavorful product. The pumpkin is more concentrated and if it browns it has more depth of flavor as well.&#xD;&#xA;&#xD;&#xA;I have sometimes peeled the pumpkin with a peeler before cooking because I didn't want to wait for it to cool (and I'm not a huge fan of handling slimy cooked pumpkin more than I have to.)&#xD;&#xA;&#xD;&#xA;After cooking the flesh can be mashed.&#xD;&#xA;&#xD;&#xA;Avoid boiling. The flesh will be waterlogged and in order to make it useful for baking it would have to be reduced/settled+drained, etc. Not good eats.&#xD;&#xA;&#xD;&#xA;Hmmm. I'm afraid one of my kids' jack-o-lanterns is going to find itself in a pumpkin curry soon.&#xD;&#xA;&#xD;&#xA;** Edit **&#xD;&#xA;&#xD;&#xA;I should also note that I have never produced cooked pumpkin that was overly similar to canned pumpkin. I haven't tried. The homemade pumpkin is still recognizable as having natural origins. Canned pumpkin has its place, I prefer it in pie for example, but I wouldn't consider canned pumpkin to be the goal." />
  <row Id="16924" PostHistoryTypeId="2" PostId="8231" RevisionGUID="6bcbeddd-c7a5-4a8d-b60b-6216cd010be4" CreationDate="2010-10-17T21:02:58.517" UserId="1766" Text="Finding a non-cow subsitute for parmesan is a difficult task - Grana, the closest, is made from cow milk as well so it's no good.  &#xD;&#xA;You can try using [Pecorino][1] which is made from sheep milk, and has a slightly stronger flavour.  &#xD;&#xA;I've never tried it personally, but it's not rare in some regions of Italy to make pesto with pecorino, so it's definitely worth a try!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pecorino" />
  <row Id="16925" PostHistoryTypeId="2" PostId="8232" RevisionGUID="4d2b6478-260a-484d-8121-7931971d18af" CreationDate="2010-10-17T21:14:46.253" UserId="2895" Text="It's not about salt &quot;over&quot; vinegar.  Salt and vinegar both enhance flavors.  Acid, fat, salt, sweetness all help to balance the flavor of something.  If something is to rich, cut it with a little vinegar and see what happens.  Like with a red sauce.  People often add a little sugar because it is too sour.&#xD;&#xA;&#xD;&#xA;Please don't try to replace salt.  Salt is amazing." />
  <row Id="16926" PostHistoryTypeId="2" PostId="8233" RevisionGUID="ee9d4af1-550e-484f-9711-80f9442e200c" CreationDate="2010-10-17T21:21:20.760" UserId="2895" Text="Here are a couple suggestions:&#xD;&#xA;&#xD;&#xA;Sift the flower&#xD;&#xA;&#xD;&#xA;Use a low gluten flour (cake flour)&#xD;&#xA;&#xD;&#xA;separate the yolks and whites, beat whites and fold into your batter (dough) as last step in the mixing process (makes it lighter)&#xD;&#xA;&#xD;&#xA;Use a spatula instead of a whisk to do the mixing, or the paddle attachment on your mixer." />
  <row Id="16927" PostHistoryTypeId="2" PostId="8234" RevisionGUID="1ce40cda-669a-4151-830f-1daf39951a92" CreationDate="2010-10-17T21:27:38.060" UserId="2895" Text="I am a fan of parboiling.&#xD;&#xA;&#xD;&#xA;cut into chunks of your favorite size&#xD;&#xA;&#xD;&#xA;Start in cold, salted water&#xD;&#xA;&#xD;&#xA;bring to a boil&#xD;&#xA;&#xD;&#xA;let them boil for 3 minutes&#xD;&#xA;&#xD;&#xA;strain&#xD;&#xA;&#xD;&#xA;(extra work step: but on a pan in a 500F/250C oven for 5 mins to remove moisture)&#xD;&#xA;&#xD;&#xA;coat in oil salt pepper&#xD;&#xA;&#xD;&#xA;on sheet pan in preheated 500F/250C oven until brown on outside and give when pinched." />
  <row Id="16928" PostHistoryTypeId="2" PostId="8235" RevisionGUID="8bdd230e-35c8-4fba-81db-813d98d37a86" CreationDate="2010-10-17T21:31:09.573" UserId="2895" Text="I think lemongrass has a similar super floral citrusy flavor.&#xD;&#xA;&#xD;&#xA;Maybe lemongrass with a little lime zest." />
  <row Id="16929" PostHistoryTypeId="2" PostId="8236" RevisionGUID="46402a1f-ed65-490a-b34d-a9dbe2cc0c00" CreationDate="2010-10-17T23:05:07.880" UserId="2803" Text="what is the best way to store letuce in the fridge? &#xD;&#xA;&#xD;&#xA;- should I store it in a air thight bag on in an open bag?&#xD;&#xA;- should I wash and cut it first?&#xD;&#xA;- should it be stored wet or patted dry?&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="16930" PostHistoryTypeId="1" PostId="8236" RevisionGUID="46402a1f-ed65-490a-b34d-a9dbe2cc0c00" CreationDate="2010-10-17T23:05:07.880" UserId="2803" Text="how to store lettuce" />
  <row Id="16931" PostHistoryTypeId="3" PostId="8236" RevisionGUID="46402a1f-ed65-490a-b34d-a9dbe2cc0c00" CreationDate="2010-10-17T23:05:07.880" UserId="2803" Text="&lt;storage-lifetime&gt;" />
  <row Id="16937" PostHistoryTypeId="2" PostId="8238" RevisionGUID="0d25d6c5-4843-472e-90bf-444eb5666950" CreationDate="2010-10-17T23:34:39.367" UserId="67" Text="It depends on what type of lettuce it is -- part of the issue is that if the lettuce is touching plastic, it will rot quicker, so I wrap it in paper towels, then bag it (but *not* sealed), and keep it in my crisper.&#xD;&#xA;&#xD;&#xA;For whole heads of lettuce (iceburg, butter, red leaf, etc), I just wrap the whole thing in dry paper towels, then shove it back into the bag from the grocery store or farmer's market.  I then pull off leaves as I need it, and re-wrap it.  It stores for well over a week this way.&#xD;&#xA;&#xD;&#xA;For mescalin mixes, arugula, or other individual leaves, I'll wash them, dry them, then unroll enough paper towels to spread the leaves on, then roll up the whole thing, and bag the roll (again, *not* sealed), and keep it in my crisper.  I can probably get a week out of it this way.&#xD;&#xA;&#xD;&#xA;(all times assume you're not buying from a store where it's been sitting on the shelf too long before you buy it; I get my lettuce when I can from the local farmer's market)&#xD;&#xA;&#xD;&#xA;So, to answer the specific questions:&#xD;&#xA;&#xD;&#xA;* keep the bag open; you don't want moisture to condense inside the bag, as it'll make the lettuce rot faster.&#xD;&#xA;* I get better storage time with heads of letuce keeping them whole.  If you're going to be eating it all within 2-3 days, it probably doesn't matter, and for loose lettuce, I find it more convenient to wash it as I re-pack it anyway.&#xD;&#xA;* You never want to store lettuce wet ... you might be able to store it completely submerged, but damp will lead to it rotting faster.&#xD;&#xA;" />
  <row Id="16938" PostHistoryTypeId="5" PostId="8213" RevisionGUID="44006b41-3282-46e3-87c5-4dff6263869d" CreationDate="2010-10-17T23:55:04.910" UserId="2873" Comment="deleted 3 characters in body" Text="I had this &quot;Kebab Bombay&quot; in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, but that may just have been &quot;inspired by&quot;.&#xD;&#xA;&#xD;&#xA;![Kebab Bombay][1]  &#xD;&#xA;(sauce visible on the left, best picture I could find)&#xD;&#xA;&#xD;&#xA;What is this kind of sauce called?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ymk1t.jpg" />
  <row Id="16939" PostHistoryTypeId="2" PostId="8239" RevisionGUID="55f4212a-5116-4e95-8d0f-4c2843c917d6" CreationDate="2010-10-18T00:02:03.400" UserId="67" Text="I've been making my pesto with Pecorino Romano (may just be labeled 'Romano'; also, look for the brand name Locatelli) for years, even before I figure out I had issues with cow's milk.  (note, there are a few different versions of Pecorino, as it basically means 'from sheep'; Pecorino Romano is specifically a hard grating cheese).&#xD;&#xA;&#xD;&#xA;Some people don't like the Pecorino Romano; I remember discussing food with my former boss who had grown up in Italy (and even ran for Italian Parliment a few years back), and he thought Pecorino Romano was too salty and strongly flavored to use in risotto.  (of course, I make my own stock, so I still needed to add salt from other means).&#xD;&#xA;&#xD;&#xA;The only other non-cows milk cheese that I can think of that might work, that's might be easily found would be Manchego Viejo; it's an older varient of Manchego that grates well.&#xD;&#xA;&#xD;&#xA;I would've recommended Cheese Net's World Cheese Index, but it looks like the site's gone ... you may have luck through [Archive.org's Wayback Machine](http://web.archive.org/web/*/http://www.wgx.com/cheesenet/)&#xD;&#xA;" />
  <row Id="16940" PostHistoryTypeId="2" PostId="8240" RevisionGUID="0a5fb603-3b9b-4b84-ac59-4053fc5d83c6" CreationDate="2010-10-18T00:33:00.070" UserDisplayName="griswolf" Text="I would suggest washing the outside, cutting the pumpkin into two halves, scooping out the seeds and putting the halves one at a time, cut side down on a plate or platter. Cook in the microwave, 5 to 10 minutes per pound (depending on your microwave's intrinsic power). The pumpkin is done when the skin is easy to depress from the outside.&#xD;&#xA;&#xD;&#xA;Let cool enough to handle easily, then simply scrape the meat from the shell which is tender now. Don't worry if you get some skin: it is edible and probably has good vitamins and mineral. Good thing you washed it before cooking. Use a wand mixer if you have it, otherwise any tool you have to puree the meat. You may need to add a tablespoon of water, maybe even two, but thicker consistency is better for pies. &#xD;&#xA;&#xD;&#xA;Store the puree briefly in he refrigerator or put two cups each into quart sized freezer bags, suck most of the air out, and lay flat on a cookie tray in the freezer. I like to leave the top inch of the bag as clean as possible and fold it under the 'pillow' of mashed pumpkin while it freezes which makes using it somewhat easier. We are happy to use these for pie, pudding, soup or bread for as long as a year after freezing.&#xD;&#xA;" />
  <row Id="16941" PostHistoryTypeId="2" PostId="8241" RevisionGUID="35cb5b66-4446-4c61-affc-8255cc5a3375" CreationDate="2010-10-18T00:34:51.300" UserId="67" Text="Well, I can answer now that I know it's a cake -- &#xD;&#xA;&#xD;&#xA;Most cakes *don't* need to be fully mixed.  So long as you don't have large lumps of flour (which you won't if you sift it, but you can also take a wisk to the dry goods if you're lazy like I am), it'll be fine after it's baked.&#xD;&#xA;&#xD;&#xA;If you overmix most types of cakes, you'll get 'tunneling' where the gluten traps larger air bubbles, which end up looking like a worm's been tunneling through the cake.  (it seems to happen the most w/ the muffin method).&#xD;&#xA;&#xD;&#xA;Personally, I use a mixer for cakes (hand mixer normally, but I'll break out the stand mixer if I'm making really large cakes)  If you don't have one, stick with a wooden spoon or a spatula.  You can even fold in the flour, if you think you might've been mixing it too much.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="16942" PostHistoryTypeId="2" PostId="8242" RevisionGUID="5cbc77d0-4566-428b-958c-c4b7ac67d696" CreationDate="2010-10-18T00:50:06.113" UserId="446" Text="I don't endorse beef in the microwave, but that said, the best possible way to cook it is going to be on one of the microwave plates that raise your food off the plate. (the ones that look like the inside of a george foreman grill)  You are going to have to play with your power settings a bit to achieve a optimium patty.  In mine, it's 2:30 at 40 percent power and 1:30 at full power but depending on wattage, your particular times are going to vary.&#xD;&#xA;&#xD;&#xA;The trick to having an edible patty come out of the microwave is use low power to achieve the desired temp and then hit it at full power to get the outside done.  It will always produce a slimy-er patty than cooking it on a stovetop or in an oven.  Make sure that you cover the patty during cooking as it is going to spatter like crazy.  You don't want to clean that mess up.&#xD;&#xA;&#xD;&#xA;If you have access to a toaster oven, you can cook a patty in that in about 15 minutes and you will have a much closer to delicious product." />
  <row Id="16943" PostHistoryTypeId="6" PostId="8216" RevisionGUID="e6433a8d-ad00-4113-b38e-23c640515107" CreationDate="2010-10-18T00:54:44.403" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;pumpkin&gt;" />
  <row Id="16944" PostHistoryTypeId="6" PostId="8223" RevisionGUID="49a65660-f22d-4d70-bf0e-1c707b3fbe3f" CreationDate="2010-10-18T00:55:09.690" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;dough&gt;&lt;cake&gt;" />
  <row Id="16945" PostHistoryTypeId="6" PostId="8214" RevisionGUID="11ab2e7d-5eee-4e15-a633-e56f49b95c1a" CreationDate="2010-10-18T00:55:29.503" UserId="41" Comment="edited tags" Text="&lt;microwave&gt;&lt;hamburgers&gt;&lt;defrosting&gt;" />
  <row Id="16946" PostHistoryTypeId="6" PostId="8236" RevisionGUID="5614818f-4439-4096-83c3-5b5b717c023b" CreationDate="2010-10-18T00:55:50.610" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;lettuce&gt;" />
  <row Id="16947" PostHistoryTypeId="5" PostId="8220" RevisionGUID="02df2aa0-b459-4202-bcbe-f79e31894fec" CreationDate="2010-10-18T00:56:02.430" UserId="67" Comment="fixed typo / added metric" Text="Are you oiling them before roasting?  Also, you mention peeling, but not cutting it up vs. roasting it whole.&#xD;&#xA;&#xD;&#xA;I cut mine into chunks (maybe 1&quot;/2.5cm), a toss in oil, and roast in a fairly hot oven (375 to 425F / 190 to 220C) to try to get the outside to get some browning." />
  <row Id="16948" PostHistoryTypeId="5" PostId="8233" RevisionGUID="c3dfe514-fdfc-46a9-9fac-3b6bface7368" CreationDate="2010-10-18T01:48:18.530" UserId="41" Comment="deleted 1 characters in body" Text="Here are a couple suggestions:&#xD;&#xA;&#xD;&#xA;Sift the flour&#xD;&#xA;&#xD;&#xA;Use a low gluten flour (cake flour)&#xD;&#xA;&#xD;&#xA;separate the yolks and whites, beat whites and fold into your batter (dough) as last step in the mixing process (makes it lighter)&#xD;&#xA;&#xD;&#xA;Use a spatula instead of a whisk to do the mixing, or the paddle attachment on your mixer." />
  <row Id="16949" PostHistoryTypeId="2" PostId="8243" RevisionGUID="d3ab564b-dc3c-49c5-b530-79dc99474b5e" CreationDate="2010-10-18T01:54:06.923" UserDisplayName="Joe Baird" Text="I have a microwave container that closes and makes it very easy to cook eggs with no oil. I got it from walmart(like 3.50) and i use it daily. you can add in tomato lean chopped up bits of turkey(for sandwitches) and onion for an omelet on bread. just add a little whipped salad dressing and presto 8)" />
  <row Id="16950" PostHistoryTypeId="2" PostId="8244" RevisionGUID="c042979c-1366-4830-81da-51b573c188ca" CreationDate="2010-10-18T02:00:28.220" UserId="41" Text="You generally don't *stir* cake batter at all.&#xD;&#xA;&#xD;&#xA;Where I learned to bake, we were taught that if you want a light and fluffy cake, as is generally the case, then you should **fold in** the dry ingredients (including flour).  That means using a flat surface - a silicone spatula works great but you could even use your hand in a pinch - sliding it down the edge of the bowl, and using a turning motion (i.e. folding) to incorporate the flour, repeating several times until there are no longer any large clumps of dry ingredients.&#xD;&#xA;&#xD;&#xA;When you fold, it's very difficult to over-mix.  And particularly with cakes and quick breads, under-mixing a little is actually OK, because the batter tends to be quite moist and eventually the moisture will seep through to any unincorporated flour - and if it doesn't, you'll get a nice spongy texture.&#xD;&#xA;&#xD;&#xA;Commercial mixers actually have paddle attachments for folding large amounts of batter.  You don't need a special mixer, though; you just need to be gentle and conservative with your mixing.&#xD;&#xA;&#xD;&#xA;Not every cake is the same, and some recipes may specifically call for you to whisk the batter (for which you should use a balloon whisk, not a spoon or spatula) instead of folding, but if it just says to &quot;mix&quot; the batter then I would using the folding technique." />
  <row Id="16951" PostHistoryTypeId="5" PostId="7930" RevisionGUID="40e8fe3a-676e-4ec7-8b64-df3c1637588b" CreationDate="2010-10-18T03:21:16.463" UserId="1670" Comment="added 1009 characters in body; added 101 characters in body" Text="Second attempt:&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Start with raw almonds, blanched and peel, and food processes them to a very fine meal (I needed about 1.5 cups of nuts to make it work in my food-processor so the excess has been sealed and popped in the refrigerator). I never got it to turn to butter just *sticky*, fine meal.&#xD;&#xA;&#xD;&#xA;Substitute the almond meal for flour at 4 to 1 (that is for  recipe calling for 2 tbsp of flour use 8 tbsp of almond meal.&#xD;&#xA;&#xD;&#xA;The result did not have the ugly color of the first experiment, though it was still a bit darker than the flour based curry. The texture was smooth on the tongue this time (you must get the meal very fine!) and nearly as think as the flour based recipe. The eye could still detect some grain structure, but it didn't detract from the experience of eating the dish.&#xD;&#xA;&#xD;&#xA;The taste of toasted almond was detectable in the dish, but set off the usual flavors very nicely. However, the pure bulk of almond meal employed diluted the spiciness somewhat: you might wast to ramp up the hot a little.&#xD;&#xA;&#xD;&#xA;I'm still considering trying hazelnuts, but I'm pretty happy with what I've got so far.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;First attempt.&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;The substitution was fine meal made from raw almonds using about twice as much as the flour it was replacing (taking [Michael's thoughts about starch levels][1] into account). The results were mixed: grainy and a slightly unappetizing, nearly black color. The sauce gelled a bit at first, but lost the proper consistency sometime after I had half the usual amount of liquid added. Despite these short comings, the flavor was very nice.&#xD;&#xA;&#xD;&#xA;I'll probably take another crack at it soon, and plan three adjustments from tonight's attempt:&#xD;&#xA;&#xD;&#xA;* peel the almonds---I think the skins played a major part in the color situation&#xD;&#xA;* grind the meal finer still, it may have to be butter&#xD;&#xA;* increase the amount a bit more&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7898/can-i-use-nut-meal-or-nut-butter-as-a-curry-base/7902#7902" />
  <row Id="16952" PostHistoryTypeId="2" PostId="8245" RevisionGUID="68e4e49c-e483-4b40-a5f1-dce07bde2068" CreationDate="2010-10-18T03:37:34.180" UserId="2902" Text="This may seem like an obvious question, but I have a couple of recipes that I make a lot that require crumbling crisped prosciutto over / in them. &#xD;&#xA;&#xD;&#xA;Whilst I have experimented with many frying / baking techniques to crisp the prosciutto to a consistency that will crumble nicely without being burnt, oily or rubbery, I have never quite perfected it.&#xD;&#xA;&#xD;&#xA;Does anyone have any tips that may help?" />
  <row Id="16953" PostHistoryTypeId="1" PostId="8245" RevisionGUID="68e4e49c-e483-4b40-a5f1-dce07bde2068" CreationDate="2010-10-18T03:37:34.180" UserId="2902" Text="Crisping prosciutto" />
  <row Id="16954" PostHistoryTypeId="3" PostId="8245" RevisionGUID="68e4e49c-e483-4b40-a5f1-dce07bde2068" CreationDate="2010-10-18T03:37:34.180" UserId="2902" Text="&lt;baking&gt;&lt;frying&gt;&lt;tips&gt;" />
  <row Id="16958" PostHistoryTypeId="2" PostId="8247" RevisionGUID="f74dab1b-e4cb-4fff-9d3f-5e7ad4615be4" CreationDate="2010-10-18T04:03:06.230" UserId="219" Text="I've done this with both diced prosciutto and thinly sliced prosciutto. For the diced, tossing in a little oil and searing seems to work best. For the thinly sliced, popping it on a cast iron surface and placing it in a 350 degree oven does very nicely." />
  <row Id="16962" PostHistoryTypeId="2" PostId="8249" RevisionGUID="3b34759f-9e6d-43b8-8fdb-4f898bd2c0f0" CreationDate="2010-10-18T05:14:16.253" UserId="1236" Text="This weekend I made pretzels from [Alton Brown's recipe][1].&#xD;&#xA;&#xD;&#xA;This recipe, and others I've seen, call for dipping the pretzels one by one in boiling water with baking soda for 30 to 60 seconds.&#xD;&#xA;&#xD;&#xA;I assume the boiling water will help the pretzels come up to temperature more quickly so they cook thoroughly, is this correct?&#xD;&#xA;&#xD;&#xA;What benefit does the baking soda bring - is it important in forming a crust?  If so, why?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html" />
  <row Id="16963" PostHistoryTypeId="1" PostId="8249" RevisionGUID="3b34759f-9e6d-43b8-8fdb-4f898bd2c0f0" CreationDate="2010-10-18T05:14:16.253" UserId="1236" Text="Why should I boil pretzels in baking soda water before baking?" />
  <row Id="16964" PostHistoryTypeId="3" PostId="8249" RevisionGUID="3b34759f-9e6d-43b8-8fdb-4f898bd2c0f0" CreationDate="2010-10-18T05:14:16.253" UserId="1236" Text="&lt;baking&gt;&lt;baking-soda&gt;" />
  <row Id="16965" PostHistoryTypeId="2" PostId="8250" RevisionGUID="678a7e7a-fb4a-4ba3-a935-5bf5d4f187b6" CreationDate="2010-10-18T05:32:23.233" UserId="798" Text="It's there to increase the pH (make it more basic), which gelatinizes the crust. This in turn leads to a brown one, desirable in pretzels. If you hunt up the transcript for the episode (&quot;Pretzel Logic&quot;, which can be found here: [link][1], Scene 8) Alton goes into some detail about why this is, and why commercial makers get a browner crust than home bakers generally get. In short, they use more hazardous ingredients in the water.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/season11/pretzel/pretzel_tran.html" />
  <row Id="16966" PostHistoryTypeId="2" PostId="8251" RevisionGUID="dd44dab1-dd9c-47c9-9be1-543e79b04c6e" CreationDate="2010-10-18T06:11:32.317" UserId="2909" Text="The pretzel originates in Germany, where it is called Laugenbrezel. It was originally cooked in a alkali solution, which is where the &quot;Laugen&quot; part of the word comes from; typically, culinary lye was used, but baking soda gets you most of the way there without a trip to the pharmacy (a Mexican or Asian market may do the trick if you want culinary lye).&#xD;&#xA;&#xD;&#xA;The alkali solution is what causes the crust to brown so deeply, and it's most of the difference between a pretzel and a bagel. A bagel would typically be boiled in a malted sugar solution instead. The flavor is also affected, but I don't know how to describe the difference; there's a very pronounced aroma difference if you skip this step.&#xD;&#xA;&#xD;&#xA;If you do use culinary lye, use gloves and don't rush anything." />
  <row Id="16967" PostHistoryTypeId="2" PostId="8252" RevisionGUID="230f7e82-6302-4fc1-8ff0-68dc37cef24a" CreationDate="2010-10-18T06:16:50.137" UserId="183" Text="Assuming the cod was the same quality as before and you de-salted the fish in the fridge for 24 to 48 hours, then I would also guess overcooking.  Rendering the gelatin at 45&amp;deg;C (as suggested in the paper @yossarian uncovered) should prevent the fish from cooking and give enough time to get it into the oil.  You can always cook the fish in a separate step after you made the pil pil.&#xD;&#xA;&#xD;&#xA;Modern techniques for salting cod use less salt and create a product that will not be edible by future archeologists, so store in a dry cool place (tightly wrapped in the fridge)." />
  <row Id="16969" PostHistoryTypeId="9" PostId="8214" RevisionGUID="b52777b6-1df0-4225-8db0-679864b255d6" CreationDate="2010-10-18T07:22:33.400" UserId="16" Comment="Rollback to [4d08e2ee-df11-4eb8-8d85-7aed6b415841]" Text="&lt;microwave&gt;&lt;hamburgers&gt;&lt;frozen-meat&gt;" />
  <row Id="16970" PostHistoryTypeId="2" PostId="8253" RevisionGUID="14da7832-9162-4059-ae6e-4c969c6460d3" CreationDate="2010-10-18T10:06:51.257" UserId="197" Text="I make bread and pizza bases using &quot;fast action&quot; dried yeast (like this: http://www.sainsburys.co.uk/groceries/index.jsp?bmUID=1287396076254 ).&#xD;&#xA;&#xD;&#xA;My bread recipe calls for one sachet, my pizza dough recipe for two sachets. I notice that when I have just purchased a packet that still has a few months to go on its &quot;best before&quot; date, I get really lovely fluffy bread and pizza. As the yeast approaches its &quot;best before&quot; date, it gets less and less effective, but simply adding more of it doesn't give the same results - should I change the recipe in some other way? For example, add more sugar, or less salt?&#xD;&#xA;&#xD;&#xA;I saw this similar question: http://cooking.stackexchange.com/questions/2532/does-active-dry-yeast-really-expire but it doesn't quite answer my query." />
  <row Id="16971" PostHistoryTypeId="1" PostId="8253" RevisionGUID="14da7832-9162-4059-ae6e-4c969c6460d3" CreationDate="2010-10-18T10:06:51.257" UserId="197" Text="How should I adapt a recipe if using very new dried yeast versus slightly older dried yeast?" />
  <row Id="16972" PostHistoryTypeId="3" PostId="8253" RevisionGUID="14da7832-9162-4059-ae6e-4c969c6460d3" CreationDate="2010-10-18T10:06:51.257" UserId="197" Text="&lt;bread&gt;&lt;yeast&gt;" />
  <row Id="16975" PostHistoryTypeId="2" PostId="8255" RevisionGUID="3a5be74f-9a6e-4d80-9b87-50893bc70899" CreationDate="2010-10-18T11:22:50.073" UserId="2911" Text="With lettuce, parsley, or green leaves in general, I like to store them in an airtight (to keep germs out and moisture in) container, with enough space so they are not damaged.&#xD;&#xA;&#xD;&#xA;Before putting them in there, I rinse them with cold water (I always buy heads of lettuce and take them apart when I get home), again taking care not to bend or damage the leaves. Before putting them in the container, I get as much water off the leaves as I can. A very (very) small amount of water, however, seems to keep the leaves crisp.&#xD;&#xA;&#xD;&#xA;If I don't use it within five days (which is rare), I rinse the leaves again (removing any that may have gotten brown spots) and put them in a fresh container, this will last for another five days.&#xD;&#xA;&#xD;&#xA;The key aspects seem to be the right amount of moisture (very little, but still some so the leaves don't dry), cleanliness and keeping the leaves intact (for example, I have sometimes put too many leaves in a container, bending them and the tiny fractures rot a lot faster)." />
  <row Id="16976" PostHistoryTypeId="2" PostId="8256" RevisionGUID="7cce59a3-0392-47ce-bf34-141dd6a1e22a" CreationDate="2010-10-18T11:34:24.417" UserId="2391" Text="I agree with Martha with the fat a salt being the required balancing element in a bitter salad but think with your delicate flavours bacon might over power. I think I'd add an air died ham like Serrano or Parma ham." />
  <row Id="16977" PostHistoryTypeId="2" PostId="8257" RevisionGUID="2aec73a3-9364-4ab2-bc9a-3e3994589b34" CreationDate="2010-10-18T12:46:36.467" UserId="1546" Text="A general advice to get the best flavor from your doughs I've consistently found is to add as little yeast as possible. It will take longer, but it will happen and it will be worth it.&#xD;&#xA;&#xD;&#xA;I would try to give it more time to raise and see if it works. If time doesn't help, I don't think anything will do it." />
  <row Id="16978" PostHistoryTypeId="2" PostId="8258" RevisionGUID="643a5c23-35cb-40ae-be3b-98d6c4580652" CreationDate="2010-10-18T12:58:17.727" UserId="1816" Text="First off, how do you store your yeast?  Storing yeast in the fridge helps it to last longer; I've had some yeast in my fridge for a year that is still going strong.&#xD;&#xA;&#xD;&#xA;As your yeast begins to become ineffective, I would personally get new yeast.  Once yeast looses its power, you're simply not going to get the same effect out of it." />
  <row Id="16980" PostHistoryTypeId="6" PostId="8214" RevisionGUID="1be9f7ef-19a1-433e-b4b8-8a70e70236a4" CreationDate="2010-10-18T14:03:22.993" UserId="41" Comment="edited tags" Text="&lt;microwave&gt;&lt;hamburgers&gt;" />
  <row Id="16981" PostHistoryTypeId="2" PostId="8259" RevisionGUID="689998b3-9cff-4f8e-a3af-1a9fa1dbf83e" CreationDate="2010-10-18T14:19:52.657" UserId="2047" Text="Cake batter is usually mixed using the creaming method. Start with room-temperature butter and the sugar. Beat until light and fluffy. Then you can add your eggs slowly, and add your dry ingredients once all the wet ones are mixed.&#xD;&#xA;&#xD;&#xA;Like Aaronut said, not all cakes are created equal. Different cakes may call for a different method, but the creaming method is usually best for light, fluffy cakes." />
  <row Id="16982" PostHistoryTypeId="2" PostId="8260" RevisionGUID="a31190f0-05da-4064-a69b-eb168ef3c4f7" CreationDate="2010-10-18T14:43:43.690" UserId="2402" Text="On endive salad, I like to cut bitterness with [sumak][1], a spice commonly used in Turkey as a replacement for lemon juice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sumac" />
  <row Id="16983" PostHistoryTypeId="2" PostId="8261" RevisionGUID="64589d58-5f3c-4f02-af91-0f9a3dda991c" CreationDate="2010-10-18T14:58:05.387" UserId="1601" Text="Is there any reason to store maple syrup in the refrigerator? It tastes better when it's a little warmer. " />
  <row Id="16984" PostHistoryTypeId="1" PostId="8261" RevisionGUID="64589d58-5f3c-4f02-af91-0f9a3dda991c" CreationDate="2010-10-18T14:58:05.387" UserId="1601" Text="Should maple syrup be stored in the refrigerator?" />
  <row Id="16985" PostHistoryTypeId="3" PostId="8261" RevisionGUID="64589d58-5f3c-4f02-af91-0f9a3dda991c" CreationDate="2010-10-18T14:58:05.387" UserId="1601" Text="&lt;food-safety&gt;&lt;refrigerator&gt;" />
  <row Id="16986" PostHistoryTypeId="2" PostId="8262" RevisionGUID="538fe11e-1c97-4b2f-afd7-c82009d088a4" CreationDate="2010-10-18T15:08:32.663" UserId="41" Text="I'll assume that you're talking about pure maple syrup in a glass container; if it's that adulterated pancake syrup then it's probably riddled with preservatives, so any advice here doesn't apply.&#xD;&#xA;&#xD;&#xA;Pure maple syrup can and will grow mold on the surface if left in a cupboard.  There are [several reports][1] of this happening, and although several of those people say that it's OK to simply strain the mold and re-boil the maple syrup, (a) I wouldn't chance it, and (b) that process is hardly any more convenient than simply taking it out of the refrigerator a half-hour earlier and letting it come up to room temperature.&#xD;&#xA;&#xD;&#xA;Maple syrup *should* be stored in the refrigerator.  It doesn't *have* to be, and it will probably take at least a year for it to grow any mold if left in the pantry.  But it will last longer in the refrigerator; I've seen refrigerated jars 3+ years old without any mold.&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/575573" />
  <row Id="16987" PostHistoryTypeId="6" PostId="8261" RevisionGUID="43dc4a66-3799-42ac-b46b-2809bbf7080d" CreationDate="2010-10-18T15:29:09.807" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;refrigerator&gt;&lt;maple-syrup&gt;" />
  <row Id="16988" PostHistoryTypeId="5" PostId="8251" RevisionGUID="fc4a9b7f-083f-4dec-bfe9-db3f7f7249b2" CreationDate="2010-10-18T16:08:31.197" UserId="2909" Comment="removed redundancy and added detail" Text="The pretzel originates in Germany, where it is called Laugenbrezel. It was originally cooked in a alkali solution, which is where the &quot;Laugen&quot; part of the word comes from; typically, lye was used, but baking soda gets you most of the way there without a trip to the pharmacy (a Mexican or Asian market may do the trick if you want culinary lye).&#xD;&#xA;&#xD;&#xA;The alkali solution is what causes the crust to brown so deeply, and it's most of the difference between a pretzel and a bagel. A bagel would typically be boiled in a malted sugar solution instead. The flavor is also affected, but I don't know how to describe the difference; there's a very pronounced aroma difference if you skip this step. To me, you end up with nothing more than a pretty breadstick unless the dough gets that alkali bath.&#xD;&#xA;&#xD;&#xA;If you do use culinary lye, use gloves and don't rush anything.&#xD;&#xA;&#xD;&#xA;In Germany, the pretzel shape isn't the only option for Laugen. Little rolls calls Laugenbrötchen and longer, roughly baguette-width sticks called Laugenstangen are also popular. On my most recent trip last year, the Laugenstangen were frequently sold in the form of sandwiches, though I don't remember seeing many of those when I was first living there in the mid-90s." />
  <row Id="16989" PostHistoryTypeId="2" PostId="8263" RevisionGUID="0a41d923-7e2e-4055-ada4-46ed3d2684df" CreationDate="2010-10-18T17:27:41.303" UserId="2920" Text="I have some pu-erh tea, and I love the smokiness of it. I was thinking about trying to incorporate it into a dish somehow. Specifically, I was thinking about using something like pacific cod. Then I could potentially create a sauce or a rub for it. &#xD;&#xA;&#xD;&#xA;Any suggestions for how to incorporate the tea into a dish without losing it's smoky flavor?" />
  <row Id="16990" PostHistoryTypeId="1" PostId="8263" RevisionGUID="0a41d923-7e2e-4055-ada4-46ed3d2684df" CreationDate="2010-10-18T17:27:41.303" UserId="2920" Text="How to make a sauce based on tea" />
  <row Id="16991" PostHistoryTypeId="3" PostId="8263" RevisionGUID="0a41d923-7e2e-4055-ada4-46ed3d2684df" CreationDate="2010-10-18T17:27:41.303" UserId="2920" Text="&lt;tea&gt;" />
  <row Id="16992" PostHistoryTypeId="2" PostId="8264" RevisionGUID="69c6a194-2906-413d-9e46-36f539ba32f7" CreationDate="2010-10-18T18:18:25.143" UserId="1163" Text="Interesting question. My first thought would be to try just poaching the fish in the tea. That should transfer more of the flavour than, say, steaming it. Google finds [this recipe][1] where they use an unnamed green tea.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.culinarycafe.com/Seafood-Fish/Green_Tea_Poached_Fish.html" />
  <row Id="16993" PostHistoryTypeId="6" PostId="8263" RevisionGUID="f6088a73-b2b6-442c-b07e-3a34b9722a3f" CreationDate="2010-10-18T18:29:06.823" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;tea&gt;" />
  <row Id="16994" PostHistoryTypeId="2" PostId="8265" RevisionGUID="2fb54cc8-d843-42a1-beef-86e6aeba50b0" CreationDate="2010-10-18T18:32:56.127" UserId="2824" Text="You could brew a very strong batch of the tea, and reduce that to the desired level.  You can use that as a base for a sauce to accompany the fish." />
  <row Id="16995" PostHistoryTypeId="2" PostId="8266" RevisionGUID="87007173-b3d0-4e31-9f1c-d779c37052e9" CreationDate="2010-10-18T18:35:02.737" UserId="1675" Text="I agree that using Pecorino Romano is a good and simple solution to this problem. I have also tried goat &quot;Parmesan&quot; which I found tasted really good, and not very goaty. Our local farmers market has a goat farm that sells a wide variety of goatsmilk cheese in types that would normally be made with cows milk, so I am rather lucky." />
  <row Id="16996" PostHistoryTypeId="2" PostId="8267" RevisionGUID="55a260c4-7369-4900-a874-7dab2af9608a" CreationDate="2010-10-18T19:24:25.213" UserDisplayName="daniel" Text="Tea leaves are excellent for smoking. I have had green tea smoked duck, gorgeous. Earl Grey works beautifully in desserts." />
  <row Id="16997" PostHistoryTypeId="2" PostId="8268" RevisionGUID="daa6d0bf-3ede-43b3-b00f-f73497bd2675" CreationDate="2010-10-18T20:18:25.843" UserId="72" Text="In cooler climates like mine, where temperatures float between 20 and 50 F through most of the fall, I have used a garage, or shady balcony to let nature handle the chilling for me. Covering with a tarp and/or blankets on colder nights may helpful to avoid freezing. A second refrigerator is also a nice addition which fits in some apartments for the home chef who prefers bulk locally harvested food.&#xD;&#xA;&#xD;&#xA;Cardboard boxes, separators and paper bags tend to mimic the storage method employed by orchards and markets for shipping apples. You can often inquire with your local market when they restock apples, and can obtain these popular storage devices for free." />
  <row Id="16998" PostHistoryTypeId="6" PostId="8192" RevisionGUID="4ed99448-6812-4086-9442-45977e0ba9de" CreationDate="2010-10-18T20:35:05.680" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;&lt;thai-cuisine&gt;&lt;lime&gt;" />
  <row Id="16999" PostHistoryTypeId="2" PostId="8269" RevisionGUID="6bb175f8-bb95-4544-9995-7e3821331411" CreationDate="2010-10-18T21:18:57.307" UserId="2251" Text="My sister's dairy-free out of necessity (milk allergy, not lactose intolerance) and she swears by a mixture of **baker's yeast, breadcrumbs, garlic powder, and salt** for Parmesan replacement, though obviously it's more akin to grated cheese than sliced cheese and thus might not be the texture you want." />
  <row Id="17000" PostHistoryTypeId="5" PostId="6875" RevisionGUID="110a1c1b-111a-430e-a43e-e68a25bb7fd2" CreationDate="2010-10-18T22:20:19.757" UserId="41" Comment="added 4077 characters in body" Text="Fundamentally, the reason for this substitution is that applesauce contains **[pectin][1]**.&#xD;&#xA;&#xD;&#xA;In baking, the role of oil is to **coat** the starch (e.g. flour), preventing it from combining with the water (or other wet ingredients) and developing **[gluten][2]**.  Gluten is what causes dough to rise, and also gives *elasticity* to the final product - what most people think of as &quot;chewiness.&quot;&#xD;&#xA;&#xD;&#xA;When you're baking, for example, a cake, or even a pie crust, you want to **limit** the amount of gluten that develops.  A cake or pie crust should be moist, light, and fluffy, not tough and chewy.  When you bite into a cake and find it very dry and bread-like, that is because it has developed a lot of gluten.  A good amount of oil or other fat leads to a lighter, moister, less-glutinous result.&#xD;&#xA;&#xD;&#xA;The pectin in applesauce can also, to a certain extent, help to inhibit gluten formation in a dough, but the similarities end there.  I cannot stress this point enough, and I've seen many other online resources get this dead wrong: **Pectin (applesauce) is *not* a *straightforward* or *foolproof* substitute for fat.**&#xD;&#xA;&#xD;&#xA;The *mechanisms* by which pectin and oil work in this context are ***completely* different:**&#xD;&#xA;&#xD;&#xA;  * Oil is a [lipid][3].  Lipids bind to starch and are [hydrophobic][4] - the traditional example of this is dew drops forming on the surface of grass or plants (the latter being the hydrophobe).  In a sense, oil forms a protective &quot;shield&quot; around the flour molecules.&#xD;&#xA;&#xD;&#xA;  * Pectin, on the other hand, is a [gelling agent][5], and specifically a [polysaccharide][6].  Pectin is **not** hydrophobic and does not actually protect the starch molecules.  In fact, *pectin is of the same family as starches*, which are also polysaccharides.  What's really happening here is that **the pectin competes with the starch for water**.  That means less water overall reaches the starch, and because of this, it is less able to develop gluten.&#xD;&#xA;&#xD;&#xA;What does all of this actually mean for you, the baker?  Quite simply, it means you have to be **very careful** with this substitution:&#xD;&#xA;&#xD;&#xA;  * Too much pectin can turn your recipe into a jelly-like consistency.&#xD;&#xA;&#xD;&#xA;  * Too little pectin will fail to prevent glutenization (in other words, you'll get bread).&#xD;&#xA;&#xD;&#xA;  * Pectin has the property of [syneresis][7] - meaning that once it starts to gel, it also starts to expel liquid, and your dessert will dry out or deflate over time.&#xD;&#xA;&#xD;&#xA;  * Pectin is actually water-soluble at high temperatures (technically, it forms a [colloid][8]), it just happens to absorb a *lot* of water along the way.  Baking for too long, or at too high a temperature, will cause the pectin to break down and dissolve completely, making it useless.&#xD;&#xA;&#xD;&#xA;There are also several other problems (or at least &quot;gotchas&quot;) when making the apple sauce substitution:&#xD;&#xA;&#xD;&#xA;  * Applesauce is [not *just* pectin][9].  It has a good deal of water and various proteins and acids, and even a certain amount of lipids.  The exact quantities, however, depend on how the applesauce was made, so it is very hard to get precise control over the amount of pectin, and the textbook 1:1 substitution ratio is almost *never* correct.&#xD;&#xA;&#xD;&#xA;  * Another thing that applesauce contains is **sugar** - even unsweetened applesauce.  You will almost certainly need to reduce the amount of sugar elsewhere in your recipe.  This may be difficult, especially if the bulk of the sugar is used as a dry ingredient.&#xD;&#xA;&#xD;&#xA;  * Applesauce behaves somewhat similarly to *oil*, but do not even *try* using it as a substitute for any other fat.  Butter, in particular, contains milk proteins which act as natural emulsifiers; pectin does have certain stabilizing properties but is a rather poor emulsifier compared to butter&lt;sup&gt;[citation needed]&lt;/sup&gt;.  And it goes without saying that the flavour is *substantially* different from that of applesauce; oil is &quot;OK&quot; to substitute for because it has very little flavour of its own.&#xD;&#xA;&#xD;&#xA;If you plan on using applesauce as a substitute for oil in a recipe that does not specifically explain how to use it as a substitute, then I strongly suggest you do two things:&#xD;&#xA;&#xD;&#xA;  * Don't substitute the entire quantity.  Use 1/2 oil, 1/2 applesauce, or maybe 1/4 oil and 3/4 applesauce.&#xD;&#xA;&#xD;&#xA;  * If you can, try this substitution on a small scale first, and experiment with the quantities of oil, sugar, and applesauce, before going all-out and putting it into the oven while your guests arrive.  It's very likely that on the first few attempts, you'll end up with something that's palatable, but nowhere near the quality of the oil-based recipe.&#xD;&#xA;&#xD;&#xA;Ignore these disclaimers at your own risk!&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pectin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gluten&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Lipid&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Hydrophobe&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Gelling_agent&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Polysaccharide&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Syneresis_%28chemistry%29&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Colloid&#xD;&#xA;  [9]: http://www.ehow.com/facts_5867454_composition-apple_.html" />
  <row Id="17001" PostHistoryTypeId="5" PostId="6875" RevisionGUID="79975776-f2d0-4c5a-b977-02793bf9c1d7" CreationDate="2010-10-18T22:25:24.737" UserId="41" Comment="added 141 characters in body" Text="Fundamentally, the reason for this substitution is that applesauce contains **[pectin][1]**.&#xD;&#xA;&#xD;&#xA;In baking, the role of oil is to **coat** the starch (e.g. flour), preventing it from combining with the water (or other wet ingredients) and developing **[gluten][2]**.  Gluten is what causes dough to rise, and also gives *elasticity* to the final product - what most people think of as &quot;chewiness.&quot;&#xD;&#xA;&#xD;&#xA;When you're baking, for example, a cake, or even a pie crust, you want to **limit** the amount of gluten that develops.  A cake or pie crust should be moist, light, and fluffy, not tough and chewy.  When you bite into a cake and find it very dry and bread-like, that is because it has developed a lot of gluten.  A good amount of oil or other fat leads to a lighter, moister, less-glutinous result.&#xD;&#xA;&#xD;&#xA;The pectin in applesauce can also, to a certain extent, help to inhibit gluten formation in a dough, but the similarities end there.  I cannot stress this point enough, and I've seen many other online resources get this dead wrong: **Pectin (applesauce) is *not* a *straightforward* or *foolproof* substitute for fat.**&#xD;&#xA;&#xD;&#xA;The *mechanisms* by which pectin and oil work in this context are ***completely* different:**&#xD;&#xA;&#xD;&#xA;  * Oil is a [lipid][3].  Lipids bind to starch and are [hydrophobic][4] - the traditional example of this is dew drops forming on the surface of grass or plants (the latter being the hydrophobe).  In a sense, oil forms a protective &quot;shield&quot; around the flour molecules.&#xD;&#xA;&#xD;&#xA;  * Pectin, on the other hand, is a [gelling agent][5], and specifically a [polysaccharide][6].  Pectin is **not** hydrophobic and does not actually protect the starch molecules.  In fact, *pectin is of the same family as starches*, which are also polysaccharides.  What's really happening here is that **the pectin competes with the starch for water**.  That means less water overall reaches the starch, and because of this, it is less able to develop gluten.&#xD;&#xA;&#xD;&#xA;What does all of this actually mean for you, the baker?  Quite simply, it means you have to be **very careful** with this substitution:&#xD;&#xA;&#xD;&#xA;  * Too much pectin can turn your recipe into a jelly-like consistency.&#xD;&#xA;&#xD;&#xA;  * Too little pectin will fail to prevent glutenization (in other words, you'll get bread).&#xD;&#xA;&#xD;&#xA;  * Pectin has the property of [syneresis][7] - meaning that once it starts to gel, it also starts to expel liquid, and your dessert will dry out or deflate over time.&#xD;&#xA;&#xD;&#xA;  * Pectin is actually water-soluble at high temperatures (technically, it forms a [colloid][8]), it just happens to absorb a *lot* of water along the way.  Baking for too long, or at too high a temperature, will cause the pectin to break down and dissolve completely, making it useless.&#xD;&#xA;&#xD;&#xA;There are also several other problems (or at least &quot;gotchas&quot;) when making the apple sauce substitution:&#xD;&#xA;&#xD;&#xA;  * Applesauce is [not *just* pectin][9].  It has a good deal of water and various proteins and acids, and even a certain amount of lipids.  The exact quantities, however, depend on how the applesauce was made, so it is very hard to get precise control over the amount of pectin, and the textbook 1:1 substitution ratio is almost *never* correct.&#xD;&#xA;&#xD;&#xA;  * Another thing that applesauce contains is **sugar** - even unsweetened applesauce.  You will almost certainly need to reduce the amount of sugar elsewhere in your recipe.  This may be difficult, especially if the bulk of the sugar is used as a dry ingredient.&#xD;&#xA;&#xD;&#xA;  * Applesauce behaves somewhat similarly to *oil*, but do not even *try* using it as a substitute for any other fat.  Butter, in particular, contains milk proteins which act as natural emulsifiers; pectin does have certain stabilizing properties but is a rather poor emulsifier compared to butter&lt;sup&gt;[citation needed]&lt;/sup&gt;.  And it goes without saying that the flavour is *substantially* different from that of applesauce; oil is &quot;OK&quot; to substitute for because it has very little flavour of its own.&#xD;&#xA;&#xD;&#xA;If you plan on using applesauce as a substitute for oil in a recipe that does not specifically explain how to use it as a substitute, then I strongly suggest you do two things:&#xD;&#xA;&#xD;&#xA;  * Don't substitute the entire quantity.  Use 1/2 oil, 1/2 applesauce, or maybe 1/4 oil and 3/4 applesauce.  You will likely also have to lower the total quantity of oil/applesauce to approximately half of what it originally was (give or take 1/4).&#xD;&#xA;&#xD;&#xA;  * If you can, try this substitution on a small scale first, and experiment with the quantities of oil, sugar, and applesauce, before going all-out and putting it into the oven while your guests arrive.  It's very likely that on the first few attempts, you'll end up with something that's palatable, but nowhere near the quality of the oil-based recipe.&#xD;&#xA;&#xD;&#xA;Ignore these disclaimers at your own risk!&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pectin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gluten&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Lipid&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Hydrophobe&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Gelling_agent&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Polysaccharide&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Syneresis_%28chemistry%29&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Colloid&#xD;&#xA;  [9]: http://www.ehow.com/facts_5867454_composition-apple_.html" />
  <row Id="17002" PostHistoryTypeId="6" PostId="6869" RevisionGUID="f7a3abc1-0b13-459c-9985-77200f8537bb" CreationDate="2010-10-18T22:26:21.963" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;food-science&gt;&lt;oil&gt;&lt;fats&gt;" />
  <row Id="17003" PostHistoryTypeId="2" PostId="8270" RevisionGUID="082aea12-81a5-48e0-ac2a-d55ffc0f691d" CreationDate="2010-10-18T22:31:01.437" UserId="2928" Text="Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken.&#xD;&#xA;&#xD;&#xA;Google has been no help in finding a recipe (though it did find this picture):&#xD;&#xA;&#xD;&#xA;http://farm1.static.flickr.com/179/385182683_6af6fbf451.jpg?v=0&#xD;&#xA;&#xD;&#xA;I couldn't find them at any of the restaurants I checked in California, so they may be a Northeast-only thing. Someone must have discovered the secret though! Anyone with a recipe?&#xD;&#xA;" />
  <row Id="17004" PostHistoryTypeId="1" PostId="8270" RevisionGUID="082aea12-81a5-48e0-ac2a-d55ffc0f691d" CreationDate="2010-10-18T22:31:01.437" UserId="2928" Text="How can I make Chinese Chicken Fingers like in the Northeast?" />
  <row Id="17005" PostHistoryTypeId="3" PostId="8270" RevisionGUID="082aea12-81a5-48e0-ac2a-d55ffc0f691d" CreationDate="2010-10-18T22:31:01.437" UserId="2928" Text="&lt;chicken&gt;&lt;chinese-cuisine&gt;&lt;deep-frying&gt;" />
  <row Id="17006" PostHistoryTypeId="2" PostId="8271" RevisionGUID="e2b1155e-5a33-42f7-9c8e-463f3393f1ef" CreationDate="2010-10-18T23:26:52.903" UserId="1511" Text="More specifically while cooking it indoors.  My girlfriend hates seafood and hates the smell, is there anything I can do to get this smell to go away faster or reduce its potent aroma when cooking with it ? " />
  <row Id="17007" PostHistoryTypeId="1" PostId="8271" RevisionGUID="e2b1155e-5a33-42f7-9c8e-463f3393f1ef" CreationDate="2010-10-18T23:26:52.903" UserId="1511" Text="how to curb the smell of fish? " />
  <row Id="17008" PostHistoryTypeId="3" PostId="8271" RevisionGUID="e2b1155e-5a33-42f7-9c8e-463f3393f1ef" CreationDate="2010-10-18T23:26:52.903" UserId="1511" Text="&lt;seafood&gt;&lt;smell&gt;" />
  <row Id="17009" PostHistoryTypeId="2" PostId="8272" RevisionGUID="b60ce200-2636-4fc6-8536-3e97cada3693" CreationDate="2010-10-18T23:32:42.487" UserId="2824" Text="I have not been to a Chinese restaurant in the Boston area, but it sounds like your chicken strips may be dipped in [Tempura][1].  When I prepare chicken in this way, I use very thin, tenderized breast pieces.  After dipping and frying, they are about double the size of the chicken inside.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodservicedirect.com/product.cfm/p/25400/Hime-Tempura-Batter---10-Oz-Pack.htm" />
  <row Id="17010" PostHistoryTypeId="2" PostId="8273" RevisionGUID="320c88a4-2961-4d89-801f-d230d6bca06f" CreationDate="2010-10-18T23:33:17.647" UserId="2841" Text="Probably not the kind of answer you are hopping for, but in my case what my dad  (he loves fish, mom and sisters dont) ended up doing was buying a second electric toaster-oven and just use an extension and cook it in the backyard... :S  I guess you could use an electric or gas camping stove too. &#xD;&#xA;&#xD;&#xA;Other than that its just fish fest whenever my mom is away got a trip or something :/" />
  <row Id="17011" PostHistoryTypeId="5" PostId="8273" RevisionGUID="34bd73f5-0376-4b47-a5a9-769c295fe1db" CreationDate="2010-10-18T23:47:21.053" UserId="2841" Comment="added 41 characters in body" Text="Probably not the kind of answer you are hopping for, but in my case what my dad  (he loves fish, mom and sisters dont) ended up doing was buying a second electric toaster-oven and just use an extension and cook it in the backyard... :S  I guess you could use an electric or gas camping stove too. If there is no backyard... maybe rooftop?&#xD;&#xA;&#xD;&#xA;Other than that its just fish fest whenever my mom is away got a trip or something :/" />
  <row Id="17012" PostHistoryTypeId="2" PostId="8274" RevisionGUID="49e33d38-1209-490e-a206-738a590a5176" CreationDate="2010-10-19T00:18:29.467" UserId="1962" Text="I wanted to make a Stevia-sweetened chocolate milk so I tried mixing some unsweetened cocoa powder with the milk and stevia, but I found that the cocoa powder doesn't mix with the milk at all. It tends to float on top, and even with a lot of stirring and mixing back and forth between two glasses it was a lumpy mess.&#xD;&#xA;&#xD;&#xA;Any techniques or natural additives I can use to help the powder dissolve more like Nestle Quick and the like?" />
  <row Id="17013" PostHistoryTypeId="1" PostId="8274" RevisionGUID="49e33d38-1209-490e-a206-738a590a5176" CreationDate="2010-10-19T00:18:29.467" UserId="1962" Text="Dissolving cocoa powder in milk" />
  <row Id="17014" PostHistoryTypeId="3" PostId="8274" RevisionGUID="49e33d38-1209-490e-a206-738a590a5176" CreationDate="2010-10-19T00:18:29.467" UserId="1962" Text="&lt;chocolate&gt;&lt;milk&gt;" />
  <row Id="17015" PostHistoryTypeId="2" PostId="8275" RevisionGUID="fb6e8521-22f4-44cf-ba5a-bde0ffd4ec84" CreationDate="2010-10-19T00:30:52.080" UserId="2239" Text="Did you try mixing the cocoa and stevia together then adding the milk? That should help. Also, you could make a paste with the cocoa and a little bit of milk, then adding a bit more milk to make a concentrated chocolate milk base. At this point, you will be able to stir in the rest of the milk with ease.&#xD;&#xA;&#xD;&#xA;Cocoa powder also mixes better in warm liquids. Try making some hot cocoa... Way better than the prepackaged powder stuff they sell at the market." />
  <row Id="17016" PostHistoryTypeId="2" PostId="8276" RevisionGUID="3d50f3f4-f9c7-494d-9391-80953acb2eb3" CreationDate="2010-10-19T01:31:50.170" UserId="446" Text="You could do it the same way that you make chocolate syrup: Heat some water to boiling, dissovle the cocoa and sweetener and reduce down till it reaches the consistancy that you desire.  This will result in a syrup that will mix in to cold or hot drinks with no problem and can also be used to top ice cream and or other desserts.&#xD;&#xA;" />
  <row Id="17017" PostHistoryTypeId="2" PostId="8277" RevisionGUID="f86a1219-599f-43ab-9716-df8583225808" CreationDate="2010-10-19T01:35:22.613" UserId="1415" Text="i have found that a lampe berger works well to eliminate strong scents after cooking (http://www.lampeberger.us/) -- after all, they were originally invented to help reduce the odors in hospitals and mortuaries! (you can read about their history at wikipedia: http://en.wikipedia.org/wiki/Fragrance_lamp). i use mine after a night of deep frying food to get that smell out. i'm pretty certain it would work on fish just as well." />
  <row Id="17018" PostHistoryTypeId="2" PostId="8278" RevisionGUID="03b4db39-63c5-450b-af92-5c66c0aa0670" CreationDate="2010-10-19T03:01:48.380" UserId="798" Text="The method I use for my own home-made milk-powder-free cocoa powder involves this process:&#xD;&#xA;&#xD;&#xA; 1. Pour about 1/3rd of a mug of milk.&#xD;&#xA; 1. Microwave for 1 minute. &#xD;&#xA; 1. Stir in powder.&#xD;&#xA; 1. With a round whisk that fits inside the mug, I roll it between my hands to get good mixing action.&#xD;&#xA; 1. Microwave another 10-20 seconds. This is what really gets the chocolate melting.&#xD;&#xA; 1. Repeat step 4&#xD;&#xA; 1. Fill mug to desired level&#xD;&#xA; 1. Microwave another minute.&#xD;&#xA; 1. Repeat step 4.&#xD;&#xA;&#xD;&#xA;Looks like a lot of work, but it really gets the job done. No lumps, thanks to sufficient heat and a lot of manual labor. Also? It can be done in one mug." />
  <row Id="17019" PostHistoryTypeId="2" PostId="8279" RevisionGUID="ed6b0b69-b4f8-46bf-88ff-c9caa0f1b20d" CreationDate="2010-10-19T03:26:57.643" UserId="2569" Text="Aw, you youngsters, spoiled with your Nestle Quick... :)&#xD;&#xA;&#xD;&#xA;To mix cocoa powder with a liquid (or really, to mix any powder with a liquid - salt and granulated sugar aren't powders), you need to make a slurry by mixing a small part of the liquid into all of the powder. Then you can dilute the slurry with the rest of the liquid.&#xD;&#xA;&#xD;&#xA;Note that if you're using sugar for sweetening, it helps to add it to the cocoa powder before you add any liquid, because the sugar helps the dissolving. However, since stevia is so much sweeter than sugar, you use too little of it to make any difference to the dissolving process. Thus, you can go ahead and add it afterward, so you can adjust the sweetness better." />
  <row Id="17020" PostHistoryTypeId="5" PostId="8216" RevisionGUID="47aa18ed-df73-471f-953e-b92d5594a8c3" CreationDate="2010-10-19T03:57:31.633" UserId="1484" Comment="added 308 characters in body" Text="In a fit of pumpkin-bread-craving I bought a pumpkin (labelled &quot;for cooking&quot; instead of &quot;show&quot;), only to realize I have no idea what to do with it. I already plan on scraping the seeds out and roasting them, but how can I convert the vegetable in front of me into something like canned pumpkin for use in bread, pancakes, etc?&#xD;&#xA;&#xD;&#xA;Edit: Thanks, everyone! Your suggestions worked wonderfully. I roasted it at 400 degrees Fahrenheit for 1hr then dropped it down to 300 for the last 15 minutes. I then let it cool and blended the daylights out of it. The result was a smooth, flavorful pumpkin mash that I plan on nomming on for awhile :)" />
  <row Id="17021" PostHistoryTypeId="5" PostId="8216" RevisionGUID="2756e736-8ebc-409c-9b38-29a0a7431a0f" CreationDate="2010-10-19T04:03:07.613" UserId="1484" Comment="added 133 characters in body" Text="In a fit of pumpkin-bread-craving I bought a pumpkin (labelled &quot;for cooking&quot; instead of &quot;show&quot;), only to realize I have no idea what to do with it. I already plan on scraping the seeds out and roasting them, but how can I convert the vegetable in front of me into something like canned pumpkin for use in bread, pancakes, etc?&#xD;&#xA;&#xD;&#xA;Edit: Thanks, everyone! Your suggestions worked wonderfully. I removed the seeds/stringy stuff, roasted it at 400 degrees Fahrenheit for 1hr, then dropped it down to 300 for the last 15 minutes. I then let it cool, peeled the skin, and blended the daylights out of it (I added a little water to help the process, as I like having a working blender). The result was a smooth, flavorful pumpkin mash that I plan on nomming on for awhile :)" />
  <row Id="17022" PostHistoryTypeId="2" PostId="8280" RevisionGUID="6c486bd1-46ed-4991-8f3f-ef3266907ec2" CreationDate="2010-10-19T04:07:45.417" UserDisplayName="Gester" Text="&#xD;&#xA;I've found the best foams with lecithin come from two major factors. One is the temp. is should be around 35-45C. the second is to be sure to have some oil or fat content so that the liquid has some thing to emulsify with, which will help stabilize the foam.&#xD;&#xA;" />
  <row Id="17023" PostHistoryTypeId="2" PostId="8281" RevisionGUID="3156b0a5-714b-45dd-b853-c985a29fcf66" CreationDate="2010-10-19T04:32:09.107" UserId="2909" Text="Good pu-erh tea is now often paired with chocolate, so a ganache might work nicely; simmer some cream with the tea leaves, strain into bittersweet chocolate while the cream is still near boiling, stir aggressively until smooth. A pu-erh and chocolate custard would likely work fairly nicely, or something along the lines of&#xD;&#xA;&#xD;&#xA;Marbled tea eggs would probably also work well; this involves simmering pu-erh tea, soy sauce, sugar, and water together, often with star anise; cracking gently hard-boiled eggs all over, without breaking the shells off. Soak overnight in the solution and you should get a pretty nice aromatic and pre-seasoned boiled egg.&#xD;&#xA;&#xD;&#xA;I suspect that pu-erh brewed with orange peels, then integrated into minced shallots cooked with butter, would work nicely together, though I'm not sure what the best candidate for the sauce would be; perhaps roasted pork or maybe some boiled udon. " />
  <row Id="17024" PostHistoryTypeId="2" PostId="8282" RevisionGUID="d44b9bc6-6998-49e6-bc4a-5f9c65d26807" CreationDate="2010-10-19T04:48:52.210" UserId="2521" Text="I've got some eggs in a carton (regular Grade A eggs) in the refrigerator.  The &quot;sell by&quot; date on them is October 2nd.  Today is October 19th, so that's about two and a half weeks past.  Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get &quot;the funk&quot;).&#xD;&#xA;&#xD;&#xA;If I made french toast in the morning and used them, would they be good?  I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time." />
  <row Id="17025" PostHistoryTypeId="1" PostId="8282" RevisionGUID="d44b9bc6-6998-49e6-bc4a-5f9c65d26807" CreationDate="2010-10-19T04:48:52.210" UserId="2521" Text="How long can I keep eggs past the sell by date and still eat them?" />
  <row Id="17026" PostHistoryTypeId="3" PostId="8282" RevisionGUID="d44b9bc6-6998-49e6-bc4a-5f9c65d26807" CreationDate="2010-10-19T04:48:52.210" UserId="2521" Text="&lt;food-safety&gt;&lt;eggs&gt;" />
  <row Id="17027" PostHistoryTypeId="2" PostId="8283" RevisionGUID="1b10d565-22b3-45d3-ae46-910fbca080ee" CreationDate="2010-10-19T04:59:12.013" UserId="2824" Text="One rule of thumb that I have read in several different places: if the egg floats when you place it in a bowl (or glass?) of water, it is bad.  There is an air pocket in the egg that grows as the egg ages - this causes the egg to float eventually.&#xD;&#xA;&#xD;&#xA;Personally, I have used eggs that are at least 30 days past the expiration date - they were fine.  I wouldn't think twice about using your two and a half week eggs.&#xD;&#xA;&#xD;&#xA;To answer your question: there is not a magic length of time - I would discard after 4 weeks past the expiration date." />
  <row Id="17028" PostHistoryTypeId="5" PostId="8283" RevisionGUID="982ca029-071e-491b-ac3a-3270e3da9a5d" CreationDate="2010-10-19T05:04:26.633" UserId="2824" Comment="edited body" Text="One rule of thumb that I have read in several different places: if the egg floats when you place it in a bowl (or glass?) of water, it is bad.  There is an air pocket in the egg that grows as the egg ages - this causes the egg to float eventually.&#xD;&#xA;&#xD;&#xA;Personally, I have used eggs that are at least 30 days past the expiration date - they were fine.  I wouldn't think twice about using your two and a half week eggs.&#xD;&#xA;&#xD;&#xA;To answer your question: there is not a magic length of time - I would discard after 5 weeks past the expiration date." />
  <row Id="17029" PostHistoryTypeId="2" PostId="8284" RevisionGUID="35d376ff-2c05-4614-822c-153ab55f5dd8" CreationDate="2010-10-19T06:12:36.533" UserId="438" Text="I wouldn't think twice about two and a half weeks old.  Let me put it this way.  Here in Thailand eggs don't have a sell by date.  They are not refrigerated.  They are simply put out in plastic bags in bunches.  And they taste wonderful.  My guess is that they are a little bit fresher than the eggs in US supermarkets, but even so.  If the egg has a crack in its shell it might spoil faster.  But if the shell is intact it'll last for a quite a while. We've kept eggs for a long time and they were fine.  &#xD;&#xA;&#xD;&#xA;If you're worried about it, crack one open and give it a sniff.  If it smells bad, throw away the bunch." />
  <row Id="17030" PostHistoryTypeId="2" PostId="8285" RevisionGUID="9094d202-7488-4d7e-8cbf-bf3955de2dbb" CreationDate="2010-10-19T06:13:37.397" UserId="295" Text="There's a food safety adage: &quot;When in doubt, throw it out.&quot;  If safety is the primary concern, err on the side of caution.  That said, Jonathan's suggestion of floating eggs sounds familiar from somewhere in the back of my mind...&#xD;&#xA;&#xD;&#xA;In a more general cooking context, eggs change as they age.  If you are using eggs for their leavening properties, you want fresh eggs.  As a binder, they can be older.  As a breakfast-y item fresher is better, because you usually want fluffy." />
  <row Id="17031" PostHistoryTypeId="2" PostId="8286" RevisionGUID="6a6caa01-72ad-4358-aaae-0d9faed615fa" CreationDate="2010-10-19T06:19:07.113" UserId="2487" Text="I'm going to be buying quinoa flour and wanted to use it to make up pasta. Is this a direct flour replacement in a typical pasta recipe or are there other changes you need to make? If so does anyone have a recipe I can try once I get the flour?" />
  <row Id="17032" PostHistoryTypeId="1" PostId="8286" RevisionGUID="6a6caa01-72ad-4358-aaae-0d9faed615fa" CreationDate="2010-10-19T06:19:07.113" UserId="2487" Text="Does anyone have a recipe for making pasta with quinoa flour?" />
  <row Id="17033" PostHistoryTypeId="3" PostId="8286" RevisionGUID="6a6caa01-72ad-4358-aaae-0d9faed615fa" CreationDate="2010-10-19T06:19:07.113" UserId="2487" Text="&lt;pasta&gt;&lt;recipe&gt;&lt;quinoa&gt;" />
  <row Id="17034" PostHistoryTypeId="2" PostId="8287" RevisionGUID="dc2c155f-e98e-4978-9389-853cc918a4dc" CreationDate="2010-10-19T11:48:49.340" UserId="1140" Text="Onion Pakora/Fried Snack&#xD;&#xA;------------------------&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 3-4 mixtured green chillies&#xD;&#xA; - 1 teaspoon cumin seeds &#xD;&#xA; - 1/2 teaspoon turmeric powder &#xD;&#xA; - 1/2 teaspoon coriander powder &#xD;&#xA; - 1 cup chickpea flour(besan) &#xD;&#xA; - 1/4 cup minced coriander(cilantro) &#xD;&#xA; - 2 medium onions &#xD;&#xA; - salt to taste &#xD;&#xA; - Oil for deep-frying&#xD;&#xA;&#xD;&#xA;**Method**:&#xD;&#xA;&#xD;&#xA;1. Slice the onions- make sure they are cut thin and long.&#xD;&#xA;2. Mix salt into the onions and leave them for 10 minutes. This softens the onions and brings out their juices.&#xD;&#xA;3. Add the rest of the ingredients chilli powder, chickpea flour, green-chilli paste (except oil) into the onions, add a little water to make a thick batter. Mix well to make batter. Avoid using excess water.&#xD;&#xA;4. Heat the oil and add teaspoons of batter into the oil, fry till it become golden brown&#xD;&#xA;color. Drain on paper towels. (Tip : Take a small portion of the mix at a time and drop it in hot oil. )&#xD;&#xA;&#xD;&#xA;Your Onion Pakora is ready. Serve Onion pakora hot with tamarind [chutney][1] or mint [chutney][2] or even ketchup!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chutney&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Chutney" />
  <row Id="17035" PostHistoryTypeId="5" PostId="8286" RevisionGUID="99dec727-1f53-4143-adb5-2e453daca0e7" CreationDate="2010-10-19T12:23:40.690" UserId="210" Comment="Edited to remove recipe request" Text="I'm going to be buying quinoa flour and wanted to use it to make up pasta. Is this a direct flour replacement in a typical pasta recipe or are there other changes you need to make? " />
  <row Id="17036" PostHistoryTypeId="4" PostId="8286" RevisionGUID="99dec727-1f53-4143-adb5-2e453daca0e7" CreationDate="2010-10-19T12:23:40.690" UserId="210" Comment="Edited to remove recipe request" Text="Can I make pasta with quinoa flour?" />
  <row Id="17037" PostHistoryTypeId="2" PostId="8288" RevisionGUID="8749ba71-7f71-42dc-846b-b35c781facad" CreationDate="2010-10-19T12:33:48.223" UserId="2001" Text="In the pastas that I have made the structure of the noodle is built out of protein- usually entirely from gluten from wheat flour. In fact the base of my pasta is just flour and water (or juice or pureed vegetables, etc.) Egg noodles, obviously get structure from the egg.&#xD;&#xA;&#xD;&#xA;Quinoa has no gluten and will impart no structure to a typical pasta.&#xD;&#xA;&#xD;&#xA;You could easily add it to a normal pasta recipe as long as it was not in so high a concentration as to compromise the gluten structure. Without experimenting I don't know what ratio this would be.&#xD;&#xA;&#xD;&#xA;A cursory google search found several quinoa pasta recipes. The ones I looked at were similar in that they relied on a variety of starches and egg for structure. I imagine these would taste fine but they would be more like dumplings or egg noodles than al dente Italian pasta.&#xD;&#xA;&#xD;&#xA;The results of the quick search:&#xD;&#xA;&#xD;&#xA;http://gfgourmet.wordpress.com/2007/01/09/quinoa-pasta/&#xD;&#xA;&#xD;&#xA;http://ezinearticles.com/?How-to-Make-Quinoa-Pasta&amp;id=3181479" />
  <row Id="17038" PostHistoryTypeId="5" PostId="8252" RevisionGUID="ec289bfc-55a5-4a71-a9df-2cd7848c0a09" CreationDate="2010-10-19T12:54:06.250" UserId="1259" Comment="added a link to the question you referenced. " Text="Assuming the cod was the same quality as before and you de-salted the fish in the fridge for 24 to 48 hours, then I would also guess overcooking.  Rendering the gelatin at 45&amp;deg;C (as suggested in the paper [@yossarian uncovered][1]) should prevent the fish from cooking and give enough time to get it into the oil.  You can always cook the fish in a separate step after you made the pil pil.&#xD;&#xA;&#xD;&#xA;Modern techniques for salting cod use less salt and create a product that will not be edible by future archeologists, so store in a dry cool place (tightly wrapped in the fridge).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7375/spanish-codfish-with-sous-vide/7383#7383" />
  <row Id="17039" PostHistoryTypeId="2" PostId="8289" RevisionGUID="de88b06e-e839-4ef6-89b1-3e0c41d71121" CreationDate="2010-10-19T12:57:10.127" UserId="2911" Text="I use onions to add a sweeter taste to some dishes, for example in tomato sauce for pasta. I cook them in oil, with some salt, before adding the other ingredients. It seems to me that when I turn the temperature too hot, the onions don't become sweet at all, but rather retain some of their spiciness. They also look less &quot;glassy&quot;. Why is this?" />
  <row Id="17040" PostHistoryTypeId="1" PostId="8289" RevisionGUID="de88b06e-e839-4ef6-89b1-3e0c41d71121" CreationDate="2010-10-19T12:57:10.127" UserId="2911" Text="(Why) do onions taste sweeter when cooked at lower temperature?" />
  <row Id="17041" PostHistoryTypeId="3" PostId="8289" RevisionGUID="de88b06e-e839-4ef6-89b1-3e0c41d71121" CreationDate="2010-10-19T12:57:10.127" UserId="2911" Text="&lt;cooking-techniques&gt;&lt;onions&gt;&lt;temperature&gt;" />
  <row Id="17042" PostHistoryTypeId="5" PostId="8287" RevisionGUID="64309f2e-964f-476c-a74d-8259f3e914eb" CreationDate="2010-10-19T13:09:51.613" UserId="1140" Comment="added 53 characters in body" Text="![alt text][1]&#xD;&#xA;Onion Pakora/Fried Snack&#xD;&#xA;------------------------&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 3-4 mixtured green chillies&#xD;&#xA; - 1 teaspoon cumin seeds &#xD;&#xA; - 1/2 teaspoon turmeric powder &#xD;&#xA; - 1/2 teaspoon coriander powder &#xD;&#xA; - 1 cup chickpea flour(besan) &#xD;&#xA; - 1/4 cup minced coriander(cilantro) &#xD;&#xA; - 2 medium onions &#xD;&#xA; - salt to taste &#xD;&#xA; - Oil for deep-frying&#xD;&#xA;&#xD;&#xA;**Method**:&#xD;&#xA;&#xD;&#xA;1. Slice the onions- make sure they are cut thin and long.&#xD;&#xA;2. Mix salt into the onions and leave them for 10 minutes. This softens the onions and brings out their juices.&#xD;&#xA;3. Add the rest of the ingredients chilli powder, chickpea flour, green-chilli paste (except oil) into the onions, add a little water to make a thick batter. Mix well to make batter. Avoid using excess water.&#xD;&#xA;4. Heat the oil and add teaspoons of batter into the oil, fry till it become golden brown&#xD;&#xA;color. Drain on paper towels. (Tip : Take a small portion of the mix at a time and drop it in hot oil. )&#xD;&#xA;&#xD;&#xA;Your Onion Pakora is ready. Serve Onion pakora hot with tamarind [chutney][2] or mint [chutney][3] or even ketchup!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qhjDV.jpg&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Chutney&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Chutney" />
  <row Id="17043" PostHistoryTypeId="2" PostId="8290" RevisionGUID="e3a95ce3-248a-4fc7-a8f6-6ffbf6d7f0ef" CreationDate="2010-10-19T13:10:45.717" UserId="2911" Text="Generally, I don't really care about the sell-by date, it's not a scientifically grounded datum by any means. I prefer to rely on my own judgement.&#xD;&#xA;&#xD;&#xA;Specifically, when I'm unsure with eggs, I open them one at a time in a separate bowl or cup, to see if they look weird or smell bad. Putting them in water, to see if they float, just gives you an idea whether they are rather fresh or rather old, not whther they are edible.&#xD;&#xA;&#xD;&#xA;Also, eggs stay fresh quite long, even without a refrigerator. I used to break up eggs and put them in a plastic bottle for easier transport on walking tours in the wild. Even like that, they never went bad on me. I'm told that they have enzymes protecting the yolk, by producing H&lt;sub&gt;2&lt;/sub&gt;O&lt;sub&gt;2&lt;/sub&gt;, but I've never verified that." />
  <row Id="17044" PostHistoryTypeId="6" PostId="8289" RevisionGUID="bbe52f3f-c622-4e2b-ac3e-99a2c20a2d9d" CreationDate="2010-10-19T13:22:27.313" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;onions&gt;&lt;temperature&gt;" />
  <row Id="17045" PostHistoryTypeId="2" PostId="8291" RevisionGUID="0d54a93c-58c0-4564-8471-fe415e9f7e3e" CreationDate="2010-10-19T13:29:37.520" UserId="145" Text="Whip up some pancake batter, cut your onion into rings, dip in pancake batter and deep fry until golden brown and delicious." />
  <row Id="17046" PostHistoryTypeId="5" PostId="8123" RevisionGUID="c2339bac-e648-4366-9a7e-3a272b30be21" CreationDate="2010-10-19T13:31:53.357" UserId="1362" Comment="minor edit" Text=" - [Caramelize][1] and then [freeze][2] them for use as:&#xD;&#xA;   - Burger toppings&#xD;&#xA;   - Baked or twice-baked potato toppings&#xD;&#xA;   - Pizza toppings&#xD;&#xA;   - Anything else you can think of&#xD;&#xA; - Roast other vegetables such as green beans, broccoli, or cauliflower and add sliced onions in with them&#xD;&#xA; - Use them in stock (vegetable or, if you have chicken or beef bones on hand, meat)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thekitchn.com/thekitchn/tips-techniques/flavor-builders-how-to-caramelize-onions-035933&#xD;&#xA;  [2]: http://www.thekitchn.com/thekitchn/tips-techniques/quick-tip-freeze-caramelized-onions-081485" />
  <row Id="17047" PostHistoryTypeId="2" PostId="8292" RevisionGUID="cd4c6604-ff5f-48f6-80e5-c9bd69c258b2" CreationDate="2010-10-19T13:32:07.000" UserId="1259" Text="Well, you're definitely right. Onions cooked at a high temperature act differently than ones cooked at a low temperature, per &quot;the bible&quot; aka On Food and Cooking. However, it doesn't go in to much of an explanation as to why. Probably the most relevant aspects of what is in there are:&#xD;&#xA;&#xD;&#xA;&gt; When onions and their relatives are&#xD;&#xA;&gt; heated, the various sulfur compounds&#xD;&#xA;&gt; react with each other and with other&#xD;&#xA;&gt; substances to produce a rance of&#xD;&#xA;&gt; characteristic flavor molecules. The&#xD;&#xA;&gt; cooking method, temperature and medium&#xD;&#xA;&gt; stronglyu affect the flavor balance.&#xD;&#xA;&gt; Baking, drying, and microwaving tend&#xD;&#xA;&gt; to generate trisulfides, the&#xD;&#xA;&gt; chracteristic notes of overcooked&#xD;&#xA;&gt; cabbage. Cooking at high temperatures&#xD;&#xA;&gt; in fat produces more volatiles and a&#xD;&#xA;&gt; stronger flavor than do other&#xD;&#xA;&gt; techniques. p311&#xD;&#xA;&#xD;&#xA;Since a low temperature produces less volatiles, I assume that the natural sugars of the onion shine through instead. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17048" PostHistoryTypeId="5" PostId="8292" RevisionGUID="ae7e7b2e-6d29-40a5-8246-fb7596ad162e" CreationDate="2010-10-19T13:37:43.680" UserId="41" Comment="Added link, fixed spelling" Text="Well, you're definitely right. Onions cooked at a high temperature act differently than ones cooked at a low temperature, per &quot;the bible&quot; aka On Food and Cooking. However, it doesn't go in to much of an explanation as to why. Probably the most relevant aspects of what is in there are:&#xD;&#xA;&#xD;&#xA;&gt; When onions and their relatives are heated, the various sulfur compounds react with each other and with other substances to produce a range of characteristic flavor molecules. The cooking method, temperature and medium strongly affect the flavor balance. Baking, drying, and microwaving tend to generate trisulfides, the characteristic notes of overcooked cabbage. **Cooking at high temperatures in fat produces more volatiles and a stronger flavor than do other techniques.** [(p.311)][1]&#xD;&#xA;&#xD;&#xA;Since a low temperature produces less volatiles, I assume that the natural sugars of the onion shine through instead. &#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?vid=ISBN0684800012&amp;id=iX05JaZXRz0C&amp;pg=PA311&amp;lpg=PA312&amp;vq=onions&amp;dq=%22harold+mcgee%22&amp;sig=aTHAeEd7lYZ6-s5JYvDFacPSTIE#v=onepage&amp;q=onions&amp;f=false" />
  <row Id="17049" PostHistoryTypeId="5" PostId="8292" RevisionGUID="8aabf15e-4df5-4dbf-add1-36ce760848a4" CreationDate="2010-10-19T13:43:11.143" UserId="1259" Comment="added 724 characters in body" Text="Well, you're definitely right. Onions cooked at a high temperature act differently than ones cooked at a low temperature, per &quot;the bible&quot; aka On Food and Cooking. However, it doesn't go in to much of an explanation as to why. Probably the most relevant aspects of what is in there are:&#xD;&#xA;&#xD;&#xA;&gt; When onions and their relatives are heated, the various sulfur compounds react with each other and with other substances to produce a range of characteristic flavor molecules. The cooking method, temperature and medium strongly affect the flavor balance. Baking, drying, and microwaving tend to generate trisulfides, the characteristic notes of overcooked cabbage. **Cooking at high temperatures in fat produces more volatiles and a stronger flavor than do other techniques.** [(p.311)][1]&#xD;&#xA;&#xD;&#xA;Since a low temperature produces less volatiles, I assume that the natural sugars of the onion shine through instead. &#xD;&#xA;&#xD;&#xA;It's probably also important to understand where the oniony flavor comes from. The spice, as you describe it, is the onions natural defense mechanism. However, it doesn't exist defacto in the onion, but is rather the result of a chemical reaction. The onion stores very reactive sulfur in the cell fluid, and a seperate trigger mechanism in a storage vacuole. When you cut / crush / cook/ peel the onion, you break the vacuole and the enzyme and sulfur cause a chemical reaction giving off the spice. [(p272][2] &amp; [310][3])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?vid=ISBN0684800012&amp;id=iX05JaZXRz0C&amp;pg=PA311&amp;lpg=PA312&amp;vq=onions&amp;dq=%22harold+mcgee%22&amp;sig=aTHAeEd7lYZ6-s5JYvDFacPSTIE#v=onepage&amp;q=onions&amp;f=false&#xD;&#xA;  [2]: http://books.google.com/books?vid=ISBN0684800012&amp;id=iX05JaZXRz0C&amp;pg=PA272#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [3]: http://books.google.com/books?id=bKVCtH4AjwgC&amp;pg=PA310&amp;lpg=PA310#v=onepage&amp;q&amp;f=false" />
  <row Id="17050" PostHistoryTypeId="2" PostId="8293" RevisionGUID="e45d65ff-8bc9-45e6-9563-e30ec52bdb53" CreationDate="2010-10-19T13:54:13.673" UserId="2940" Text="I am trying to rost the corn in the oven, by:&#xD;&#xA;&#xD;&#xA;- leaving it into it's husk&#xD;&#xA;- enveloping it into tin-foil&#xD;&#xA;&#xD;&#xA;There are results, but far from real-grill roasted corn.&#xD;&#xA;&#xD;&#xA;Any pointers on how to really do it?" />
  <row Id="17051" PostHistoryTypeId="1" PostId="8293" RevisionGUID="e45d65ff-8bc9-45e6-9563-e30ec52bdb53" CreationDate="2010-10-19T13:54:13.673" UserId="2940" Text="Roasting corn in the oven" />
  <row Id="17052" PostHistoryTypeId="3" PostId="8293" RevisionGUID="e45d65ff-8bc9-45e6-9563-e30ec52bdb53" CreationDate="2010-10-19T13:54:13.673" UserId="2940" Text="&lt;oven&gt;&lt;roasting&gt;&lt;corn&gt;" />
  <row Id="17053" PostHistoryTypeId="2" PostId="8294" RevisionGUID="eeccce77-7cf1-42be-b784-528937df4c6d" CreationDate="2010-10-19T14:01:16.813" UserId="2001" Text="It seems that in more advanced cookbooks and when watching professional chefs that shallots are used extensively. They seem to be used in the places where onions are in cookbooks which are aimed at home cooks.&#xD;&#xA;&#xD;&#xA;I am familiar with the genetic similarities between onions and shallots. I have not personally cooked with shallots because they cost an order of magnitude more than onions.&#xD;&#xA;&#xD;&#xA;If it is not just my misperception that shallots are preferred- what qualities do shallots have that make them more popular than onions?  &#xD;&#xA;Should I expect shallots to be much more expensive than onions or am I shopping at the wrong places?  &#xD;&#xA;In short- are they worth paying more for?" />
  <row Id="17054" PostHistoryTypeId="1" PostId="8294" RevisionGUID="eeccce77-7cf1-42be-b784-528937df4c6d" CreationDate="2010-10-19T14:01:16.813" UserId="2001" Text="Why shallots over onions?" />
  <row Id="17055" PostHistoryTypeId="3" PostId="8294" RevisionGUID="eeccce77-7cf1-42be-b784-528937df4c6d" CreationDate="2010-10-19T14:01:16.813" UserId="2001" Text="&lt;shallots&gt;" />
  <row Id="17056" PostHistoryTypeId="2" PostId="8295" RevisionGUID="21f94967-e44f-412a-b367-0d27f8549654" CreationDate="2010-10-19T14:08:05.610" UserId="2911" Text="Sesame has not been mentioned yet, it's a rich source of calcium (I think even richer than milk) and a great ingredient in its own right, especially for many vegetable and Asian dishes. The hull apparently contains a large share of the minerals, so peeled sesame might not be as rich. I don't know about sesame oil, but I like to use mushed sesame (Tahini, they call it) in cooking and I love the Turkish / Greek / North African dessert made with honey and sesame (it's called Halva in countries with Arabic influence, I don't know what the Greek call it)." />
  <row Id="17057" PostHistoryTypeId="2" PostId="8296" RevisionGUID="9b57d101-a519-4c0b-aeca-75e4972db018" CreationDate="2010-10-19T14:09:31.363" UserId="41" Text="Shallots certainly aren't more *popular* than onions, otherwise they'd be far more abundant and less expensive.&#xD;&#xA;&#xD;&#xA;I do cook with shallots from time to time and would describe them as most people describe them - as somewhere between the flavour of garlic and onion, but also a good deal milder/sweeter.&#xD;&#xA;&#xD;&#xA;I prefer to use them simply when I do not want the strong taste of onions.  In fact, many of us are so accustomed to the harsh taste of onions that it's actually quite a surprise to find out how much better a certain dish might taste by substituting shallots.&#xD;&#xA;&#xD;&#xA;They're especially common in Asian cooking, I find.  Very often you're providing a lot of spice or heat from other ingredients - chilies, five spice, curry powder, etc. - and don't want the overwhelming pungency of onions mixed in.  Shallots give just a *little bit* of &quot;sharpness&quot; without much of the sulfur taste.&#xD;&#xA;&#xD;&#xA;Would I substitute them *everywhere?*  Absolutely not.  Some recipes really do call for the pungency of onions, for example almost anything involving ground beef.  But try it at least once - get yourself a bag of shallots and try substituting them for onions in a few recipes.  You may be pleasantly surprised." />
  <row Id="17058" PostHistoryTypeId="2" PostId="8297" RevisionGUID="afb8dbe8-826c-4410-b57d-be2174d491a7" CreationDate="2010-10-19T14:12:27.363" UserId="1816" Text="There is always a debate on in-the-husk versus out-of-the-husk with roasted corn, but I fall firmly on the out-of-the-husk side of the debate.  When you roast corn in the husk, the steam that is created stays largely next to the kernels.  When you remove the husk, your corn is cooked with dry heat, which provides a really nice texture that has the significant difference from boiling that you're looking for.&#xD;&#xA;&#xD;&#xA;To keep the kernels from completely drying out while still charring nicely, slather with softened butter and season to your preference.  You can also use a [Mexican Corn][1]-style sauce.&#xD;&#xA;&#xD;&#xA;I would also use the broiler to simulate more of the kind of heat a grill provides.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/article.asp?docid=20438" />
  <row Id="17059" PostHistoryTypeId="5" PostId="8295" RevisionGUID="af28b1e3-552f-4516-bed3-c3d19d1f5ea2" CreationDate="2010-10-19T14:15:52.410" UserId="2911" Comment="added 106 characters in body" Text="Sesame has not been mentioned yet, it's a rich source of calcium (the USDA Nutritient database linked to from luls' post states 975 mg Ca for 100g sesame, and 113 mg for the same amount of milk) and a great ingredient in its own right, especially for many vegetable and Asian dishes.&#xD;&#xA;&#xD;&#xA;The hull apparently contains a large share of the minerals, so peeled sesame might not be as rich. I don't know about sesame oil, but I like to use mushed sesame (Tahini, they call it) in cooking.&#xD;&#xA;&#xD;&#xA;There's a great Turkish / Greek / North African dessert made with honey and sesame (it's called Halva in countries with Arabic influence, I don't know what the Greek call it)." />
  <row Id="17060" PostHistoryTypeId="5" PostId="8296" RevisionGUID="46d2aeab-bca7-436d-93e5-df01185f332d" CreationDate="2010-10-19T14:21:15.097" UserId="41" Comment="added 506 characters in body" Text="Shallots certainly aren't more *popular* than onions, otherwise they'd be far more abundant and less expensive.&#xD;&#xA;&#xD;&#xA;I do cook with shallots from time to time and would describe them as most people describe them - as somewhere between the flavour of garlic and onion, but also a good deal milder/sweeter.&#xD;&#xA;&#xD;&#xA;I prefer to use them simply when I do not want the strong taste of onions.  In fact, many of us are so accustomed to the harsh taste of onions that it's actually quite a surprise to find out how much better a certain dish might taste by substituting shallots.&#xD;&#xA;&#xD;&#xA;They're especially common in Asian cooking, I find.  Very often you're providing a lot of spice or heat from other ingredients - chilies, five spice, curry powder, etc. - and don't want the overwhelming pungency of onions mixed in.  Shallots give just a *little bit* of &quot;sharpness&quot; without much of the sulfur taste.&#xD;&#xA;&#xD;&#xA;Would I substitute them *everywhere?*  Absolutely not.  Some recipes really do call for the pungency of onions, for example almost anything involving ground beef.  But try it at least once - get yourself a bag of shallots and try substituting them for onions in a few recipes.  You may be pleasantly surprised.&#xD;&#xA;&#xD;&#xA;Also, as far as pricing is concerned: Locally, where a 2 lb bag of onions might cost $1.99, a 1 lb bag of shallots would cost $1.49, which makes them roughly 50% more expensive, very far from an &quot;order of magnitude.&quot;  If you meant that literally and are finding them close to 10x more expensive than onions, then you are either shopping at the wrong stores or living in an area where they are hard to find.  Try an Asian grocery store if you have one; they can usually be found for dirt cheap in those." />
  <row Id="17061" PostHistoryTypeId="5" PostId="8295" RevisionGUID="f6268dec-6aab-40ec-b93b-6a608a6e2a88" CreationDate="2010-10-19T14:22:00.693" UserId="2911" Comment="added 153 characters in body" Text="Sesame has not been mentioned yet, it's a rich source of calcium (the USDA Nutritient database linked to from luls' post states 975 mg Ca for 100g sesame, and 113 mg for the same amount of milk) and a great ingredient in its own right, especially for many vegetable and Asian dishes.&#xD;&#xA;&#xD;&#xA;The hull apparently contains a large share of the minerals, so peeled sesame might not be as rich. I don't know about sesame oil, but I like to use mushed sesame (Tahini, they call it) in cooking.&#xD;&#xA;&#xD;&#xA;Japanese 'Gomasio' is used instead of salt in macrobiotic cooking, it's just sesame seeds with salt (6-10 parts of sesame for one part of salt).&#xD;&#xA;&#xD;&#xA;There's also a great Turkish / Greek / North African dessert made with honey and sesame (it's called Halva in countries with Arabic influence, I don't know what the Greek call it)." />
  <row Id="17062" PostHistoryTypeId="5" PostId="8296" RevisionGUID="1ea45545-4d0a-40ed-8fcf-61a34e69c1d0" CreationDate="2010-10-19T14:39:59.153" UserId="41" Comment="added 274 characters in body" Text="Shallots certainly aren't more *popular* than onions, otherwise they'd be far more abundant and less expensive.&#xD;&#xA;&#xD;&#xA;I do cook with shallots from time to time and would describe them as most people describe them - as somewhere between the flavour of garlic and onion, but also a good deal milder/sweeter.&#xD;&#xA;&#xD;&#xA;I prefer to use them simply when I do not want the strong taste of onions.  In fact, many of us are so accustomed to the harsh taste of onions that it's actually quite a surprise to find out how much better a certain dish might taste by substituting shallots.&#xD;&#xA;&#xD;&#xA;They're especially common in Asian cooking, I find.  Very often you're providing a lot of spice or heat from other ingredients - chilies, five spice, curry powder, etc. - and don't want the overwhelming pungency of onions mixed in.  Shallots give just a *little bit* of &quot;sharpness&quot; without much of the sulfur taste.&#xD;&#xA;&#xD;&#xA;Would I substitute them *everywhere?*  Absolutely not.  Some recipes really do call for the pungency of onions, for example almost anything involving ground beef.  But try it at least once - get yourself a bag of shallots and try substituting them for onions in a few recipes.  You may be pleasantly surprised.&#xD;&#xA;&#xD;&#xA;I would say that ideal recipes to try this on, if you're unfamiliar with shallots, are stovetop recipes calling for a relatively small amount of chopped or sliced (not minced) onion; stir fries are ideal, which perhaps is why they seem to be so common in Asian cuisine. &#xD;&#xA;&#xD;&#xA;Also, as far as pricing is concerned: Locally, where a 2 lb bag of onions might cost $1.99, a 1 lb bag of shallots would cost $1.49, which makes them roughly 50% more expensive, very far from an &quot;order of magnitude.&quot;  If you meant that literally and are finding them close to 10x more expensive than onions, then you are either shopping at the wrong stores or living in an area where they are hard to find.  Try an Asian grocery store if you have one; they can usually be found for dirt cheap in those." />
  <row Id="17063" PostHistoryTypeId="10" PostId="8282" RevisionGUID="397adbe9-23bc-4ca0-940a-3adad58b6fe2" CreationDate="2010-10-19T15:24:02.073" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="17064" PostHistoryTypeId="5" PostId="8282" RevisionGUID="c6a8e0a6-d268-410a-917d-e363c64a2cc7" CreationDate="2010-10-19T15:24:02.293" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How long can I keep  eggs in the refrigerator?](http://cooking.stackexchange.com/questions/7663/how-long-can-i-keep-eggs-in-the-refrigerator)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I've got some eggs in a carton (regular Grade A eggs) in the refrigerator.  The &quot;sell by&quot; date on them is October 2nd.  Today is October 19th, so that's about two and a half weeks past.  Generally, foods are good for a couple weeks past the sell by date, but how many weeks do I have before they aren't edible (spoil or generally get &quot;the funk&quot;).&#xD;&#xA;&#xD;&#xA;If I made french toast in the morning and used them, would they be good?  I'm more concerned with 100% safety than them being 10% less awesome tasting after a certain time." />
  <row Id="17065" PostHistoryTypeId="2" PostId="8298" RevisionGUID="43bf31e3-8e16-4f95-93d7-790782e313db" CreationDate="2010-10-19T15:32:27.360" UserId="2941" Text="I know this is an old question but I've made a roll with spicy crab dip, salmon, and andouille sausage. Since I'm cajun, it's safe to call that a cajun roll.&#xD;&#xA;&#xD;&#xA;I also did one that had cucumber, avocado, sweet onion, salmon, crab stick, and fried shrimp, with a little cajun spice in the middle. It was so big it became difficult to roll." />
  <row Id="17066" PostHistoryTypeId="2" PostId="8299" RevisionGUID="720727a2-e0dd-4de4-945d-5dd3dc5c627d" CreationDate="2010-10-19T16:30:11.513" UserId="2803" Text="I have just found the transcript of a Good Eats episode about lettuce storage. It's close to Joe's answer but they say the lettuce should be kept in an **air tight bag with air sucked out**.&#xD;&#xA;&#xD;&#xA;In short they say:&#xD;&#xA;- washed&#xD;&#xA;- kept intact for delicate heads, cut is ok if hearty heads&#xD;&#xA;- spinned dry&#xD;&#xA;- wrapped in paper towel&#xD;&#xA;- stored in air tight bag with the air sucked out&#xD;&#xA;&#xD;&#xA;See senes 9-10-11 of http://www.goodeatsfanpage.com/Season1/Salad/SaladTranscript.htm&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17067" PostHistoryTypeId="5" PostId="8027" RevisionGUID="06ca1816-3506-4eae-881c-ed6c8bd3c354" CreationDate="2010-10-19T17:02:41.510" UserId="15" Comment="corrected spelling" Text="Other benefits would include purported health benefits. &#xD;&#xA;&#xD;&#xA;I am unsure if you are simply asking what other *cooking* benefits there might be, but if you are asking why would someone use agave sweetener *over* heavily processed sugar (e.g. in coffee), the answer would probably result in it being (typically) an unrefined sugar. Studies point to health issues correlating with (high) intake of processed sugars.&#xD;&#xA;&#xD;&#xA;However, I also find it has a subtler flavor (than white sugar) that breaks down more easily in acidic foods." />
  <row Id="17068" PostHistoryTypeId="5" PostId="8299" RevisionGUID="b5064e05-44c8-4d24-be76-af48ac090be8" CreationDate="2010-10-19T17:09:00.363" UserId="2803" Comment="formatting" Text="I have just found the transcript of a Good Eats episode about lettuce storage. It's close to Joe's answer but they say the lettuce should be kept in an **air tight bag with air sucked out**.&#xD;&#xA;&#xD;&#xA;In short they say:&#xD;&#xA;&#xD;&#xA; - washed &#xD;&#xA; - heads kept intact for delicate, cut is ok if hearty heads&#xD;&#xA; - spinned dry wrapped in paper towel&#xD;&#xA; - stored in air tight bag with the air&#xD;&#xA; - sucked out&#xD;&#xA;&#xD;&#xA;See senes 9-10-11 of http://www.goodeatsfanpage.com/Season1/Salad/SaladTranscript.htm&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17069" PostHistoryTypeId="2" PostId="8300" RevisionGUID="d3c222b3-32a6-413a-b0d5-436494372bdb" CreationDate="2010-10-19T17:13:31.677" UserId="2912" Text="Another method not mentioned here yet is the Alton Brown chimney starter method.  Which is cooking the steak **under** a chimney starter for 1.5 minutes per side.  See [this foodnetwork.com page][1] for more information.  Of course this requires an outdoor cooking area, but could be useful when camping.&#xD;&#xA;&#xD;&#xA;Also I've heard from multiple sources that it is better to rest the steak on a cooling rack than a flat surface so as to not draw out as much of the juices (because of less surface area I assume).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html" />
  <row Id="17070" PostHistoryTypeId="5" PostId="8300" RevisionGUID="4638b7ab-bc04-4db4-8482-4f723785787c" CreationDate="2010-10-19T17:32:07.233" UserId="2912" Comment="added my steps; added 54 characters in body; added 52 characters in body; added 71 characters in body" Text="Another method not mentioned here yet is the Alton Brown chimney starter method.  Which is cooking the steak **under** a chimney starter for 1.5 minutes per side.  See [this foodnetwork.com page][1] for more information.  Of course this requires an outdoor cooking area, but could be useful when camping.&#xD;&#xA;&#xD;&#xA;I have not tried the above method yet.&#xD;&#xA;I use a propane barbeque and here are **my steps**:&lt;br&gt;&#xD;&#xA;1. only use the best fresh steak - not-frozen.  My favourite cut is a rib-eye or a New-York strip.&lt;br&gt;&#xD;&#xA;2. salt steak at least 1 hour before use and place in fridge.  I find 2-3 hours is better.&lt;br&gt;&#xD;&#xA;3. remove steak from fridge 30 minutes before use.&lt;br&gt;&#xD;&#xA;4. place on medium-heat grill for 3 minutes per side turning 3 times for a total of 12 minutes to get a medium steak.  Note: each side is on the grill twice to get diamond markings.&lt;br&gt;&#xD;&#xA;5. rest on a cooling rack instead of a flat surface to not draw out as much of the juices (because of less surface area I assume).  A quarter-size sheet pan with matching cooling rack is good for this.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html" />
  <row Id="17071" PostHistoryTypeId="6" PostId="267" RevisionGUID="6986ceba-41b2-489b-8ba8-704ccb652bfa" CreationDate="2010-10-19T17:39:22.233" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;steak&gt;&lt;basics&gt;" />
  <row Id="17072" PostHistoryTypeId="2" PostId="8301" RevisionGUID="4d2980ea-c552-49fa-95a2-94a7074bd7e6" CreationDate="2010-10-19T18:12:47.453" UserId="87" Text="Every time I cook Donair at home, it seems to dry up a lot faster than when I do it in the restaurant. Granted I use the same spice mix and meat mixing method.&#xD;&#xA;&#xD;&#xA;The difference is that at the restaurant, I bake the donair in a 600 degree oven where at home I do it in a 375 oven&#xD;&#xA;&#xD;&#xA;I suspect the reasons for drying are:&#xD;&#xA;&#xD;&#xA; - Overcooking&#xD;&#xA; - Low fat content at the meat, perhaps I should use a higher fatted meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;What suggestions would you give to cooking Donair at home?" />
  <row Id="17073" PostHistoryTypeId="1" PostId="8301" RevisionGUID="4d2980ea-c552-49fa-95a2-94a7074bd7e6" CreationDate="2010-10-19T18:12:47.453" UserId="87" Text="Technique to bake donair meat in an oven" />
  <row Id="17074" PostHistoryTypeId="3" PostId="8301" RevisionGUID="4d2980ea-c552-49fa-95a2-94a7074bd7e6" CreationDate="2010-10-19T18:12:47.453" UserId="87" Text="&lt;cooking-techniques&gt;" />
  <row Id="17075" PostHistoryTypeId="2" PostId="8302" RevisionGUID="e1e49e40-695d-4ee5-8518-a6adfe66946d" CreationDate="2010-10-19T18:23:52.677" UserId="2047" Text="Many fish really only smell &quot;fishy&quot; when they're not longer fresh (there are some that just always smell potent, though). Most fish at your local supermarket isn't really at its peak. Unless she's extremely sensitive to the smell of all seafood, switching to different or fresher fish may leave your kitchen smelling better afterwords. For saltwater fish, the freshest fish will be the ones that were frozen on the boat and remain that way until you take it home to defrost properly. I also prefer my shrimp to be individually quick frozen (IQF)." />
  <row Id="17076" PostHistoryTypeId="2" PostId="8303" RevisionGUID="d5470bc1-fcb3-48fa-b359-3e224dd39c7f" CreationDate="2010-10-19T18:25:20.217" UserId="2782" Text="I found on [Wikipedia](http://en.wikipedia.org/wiki/Gelatin) that it is made from _animals' skin and bones_. The article describes the steps of gelatin production from a technical perspective:&#xD;&#xA;&#xD;&#xA;&gt; The manufacturing processes of gelatin consists of three main stages:&#xD;&#xA;&#xD;&#xA;&gt;   1. Pretreatments to make the raw materials ready for the main extraction step and to remove impurities which may have negative effects on physiochemical properties of the final gelatin product,&#xD;&#xA;&gt;   2. The main extraction step, which is usually done with hot water or dilute acid solutions as a multi-stage extraction to hydrolyze collagen into gelatin, and finally,&#xD;&#xA;&gt;   3. The refining and recovering treatments including filtration, clarification, evaporation, sterilization, drying, rutting, grinding, and sifting to remove the water from the gelatin solution, to blend the gelatin extracted, and to obtain dried, blended and ground final product.&#xD;&#xA;&#xD;&#xA;How can you make gelatin from scratch in your own kitchen? " />
  <row Id="17077" PostHistoryTypeId="1" PostId="8303" RevisionGUID="d5470bc1-fcb3-48fa-b359-3e224dd39c7f" CreationDate="2010-10-19T18:25:20.217" UserId="2782" Text="Making gelatin from scratch" />
  <row Id="17078" PostHistoryTypeId="3" PostId="8303" RevisionGUID="d5470bc1-fcb3-48fa-b359-3e224dd39c7f" CreationDate="2010-10-19T18:25:20.217" UserId="2782" Text="&lt;recipe&gt;&lt;gelatin&gt;&lt;homemade&gt;" />
  <row Id="17079" PostHistoryTypeId="6" PostId="8301" RevisionGUID="35ae54dd-8c04-42e8-bfdb-03ca31faeca1" CreationDate="2010-10-19T18:25:36.760" UserId="41" Comment="edited tags" Text="&lt;baking&gt;" />
  <row Id="17080" PostHistoryTypeId="6" PostId="8303" RevisionGUID="b1eed4e7-86a8-474b-a9d6-1fa05b694fed" CreationDate="2010-10-19T18:26:12.657" UserId="41" Comment="edited tags" Text="&lt;gelatin&gt;&lt;gelling-agents&gt;" />
  <row Id="17081" PostHistoryTypeId="2" PostId="8304" RevisionGUID="f4a5e8ee-b9fc-4e57-aeeb-4599da9c197c" CreationDate="2010-10-19T18:27:30.283" UserId="15" Text="Personally I prefer (for the sake of time) to dry roast them in a skillet. It works in a pinch to char them, and it's also easy to add spices at the same time." />
  <row Id="17082" PostHistoryTypeId="2" PostId="8305" RevisionGUID="908dca3b-7add-4785-adc2-2fd7cfd71c74" CreationDate="2010-10-19T18:29:10.017" UserId="2047" Text="You just need to gently heat it up before serving. I add some water to a large Pyrex measuring cup, microwave the water until it's hot, then set the maple syrup container in the water for a few minutes." />
  <row Id="17083" PostHistoryTypeId="2" PostId="8306" RevisionGUID="2452b739-0f04-42a9-bf68-1a21c1b150a4" CreationDate="2010-10-19T18:37:18.470" UserId="296" Text="I decided to make some caramel rolls for treats for work and realized I only have one metal 9x13 pan. I have a couple 9x13 stoneware pans, but I've never used them for something like caramel rolls before. &#xD;&#xA;&#xD;&#xA;Can I use the stoneware pans in the same way I'd use a metal pan or do I need to do something different to get the rolls to turn out well.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="17084" PostHistoryTypeId="1" PostId="8306" RevisionGUID="2452b739-0f04-42a9-bf68-1a21c1b150a4" CreationDate="2010-10-19T18:37:18.470" UserId="296" Text="Stoneware Caramel Rolls?" />
  <row Id="17085" PostHistoryTypeId="3" PostId="8306" RevisionGUID="2452b739-0f04-42a9-bf68-1a21c1b150a4" CreationDate="2010-10-19T18:37:18.470" UserId="296" Text="&lt;baking&gt;" />
  <row Id="17086" PostHistoryTypeId="2" PostId="8307" RevisionGUID="c845d15c-15b1-4df7-8291-6f6265dc48e6" CreationDate="2010-10-19T18:38:38.187" UserId="15" Text="This approach will limit your preparation methods, but **broiling** the fish seems to confine the smelling-up to basically the time between removing the fish from the oven and finishing eating it. It doesn't need to be a full broil; you can just put the oven up to broil with the fish removed and you'll still only need to cook it for 5 minutes or so. &#xD;&#xA;&#xD;&#xA;Just make a little bowl of foil to fit the fish, spray hit some kind of non-stick spray, add the fish, add some sauce/fixings, pop it in the oven. It will be done before it has much chance to smell." />
  <row Id="17087" PostHistoryTypeId="5" PostId="8293" RevisionGUID="ba0b6d8c-1181-4368-a816-a300a89c7924" CreationDate="2010-10-19T18:43:37.273" UserId="2940" Comment="added 59 characters in body" Text="I am trying to rost the corn in the oven, by:&#xD;&#xA;&#xD;&#xA;- leaving it into it's husk&#xD;&#xA;- enveloping it into tin-foil&#xD;&#xA;&#xD;&#xA;There are results, but far from real-grill roasted corn.&#xD;&#xA;&#xD;&#xA;Any pointers on how to really do it?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;Cooking times, temperatures?  (Celsius please)" />
  <row Id="17088" PostHistoryTypeId="2" PostId="8308" RevisionGUID="5a90a9e6-38ff-40c6-bc23-b4dca408773e" CreationDate="2010-10-19T18:56:40.697" UserId="2944" Text="Calcium containing products:&#xD;&#xA;&#xD;&#xA;    Food	Milligrams (mg) per serving	Percent DV*&#xD;&#xA;    Yogurt, plain, low fat, 8 ounces	415	42&#xD;&#xA;    Sardines, canned in oil, with bones, 3 ounces	324	32&#xD;&#xA;    Cheddar cheese, 1.5 ounces	306	31&#xD;&#xA;    Milk, nonfat, 8 ounces	302	30&#xD;&#xA;    Milk, reduced-fat (2% milk fat), 8 ounces	297	30&#xD;&#xA;    Milk, lactose-reduced, 8 ounces**	285-302	29-30&#xD;&#xA;    Milk, whole (3.25% milk fat), 8 ounces	291	29&#xD;&#xA;    Milk, buttermilk, 8 ounces	285	29&#xD;&#xA;    Mozzarella, part skim, 1.5 ounces	275	28&#xD;&#xA;    Yogurt, fruit, low fat, 8 ounces	245-384	25-38&#xD;&#xA;    Orange juice, calcium-fortified, 6 ounces	200-260	20-26&#xD;&#xA;    Tofu, firm, made with calcium sulfate, ½ cup***	204	20&#xD;&#xA;    Salmon, pink, canned, solids with bone, 3 ounces	181	18&#xD;&#xA;    Pudding, chocolate, instant, made with 2% milk, ½ cup	153	15&#xD;&#xA;    Cottage cheese, 1% milk fat, 1 cup unpacked	138	14&#xD;&#xA;    Tofu, soft, made with calcium sulfate, ½ cup***	138	14&#xD;&#xA;    Spinach, cooked, ½ cup	120	12&#xD;&#xA;    Ready-to-eat cereal, calcium-fortified, 1 cup	100-1,000	10-100&#xD;&#xA;    Instant breakfast drink, various flavors and brands, powder prepared with water, 8 ounces	105-250	10-25&#xD;&#xA;    Frozen yogurt, vanilla, soft serve, ½ cup	103	10&#xD;&#xA;    Turnip greens, boiled, ½ cup	99	10&#xD;&#xA;    Kale, cooked, 1 cup	94	9&#xD;&#xA;    Kale, raw, 1 cup	90	9&#xD;&#xA;    Ice cream, vanilla, ½ cup	85	8.5&#xD;&#xA;    Soy beverage, calcium-fortified, 8 ounces	80-500	8-50&#xD;&#xA;    Chinese cabbage, raw, 1 cup	74	7&#xD;&#xA;    Tortilla, corn, ready-to-bake/fry, 1 medium	42	4&#xD;&#xA;    Tortilla, flour, ready-to-bake/fry, one 6&quot; diameter	37	4&#xD;&#xA;    Sour cream, reduced fat, cultured, 2 tablespoons	32	3&#xD;&#xA;    Bread, white, 1 ounce	31	3&#xD;&#xA;    Broccoli, raw, ½ cup	21	2&#xD;&#xA;    Bread, whole-wheat, 1 slice	20	2&#xD;&#xA;    Cheese, cream, regular, 1 tablespoon	12	1&#xD;&#xA;&#xD;&#xA;Apart from these, there are several **[Calcium Supliments][1]** in the market.&#xD;&#xA;&#xD;&#xA;[Source][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=Calcium+Supliments\#sclient=psy&amp;hl=en&amp;source=hp&amp;q=Calcium+Supliments&amp;aq=f&amp;aqi=g-s1g-sx3g-o1&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a9ec0a8ac5f5a7a2&#xD;&#xA;  [2]: http://ods.od.nih.gov/factsheets/calcium.asp" />
  <row Id="17089" PostHistoryTypeId="2" PostId="8309" RevisionGUID="8c325a6d-8e51-4031-8770-a90652582aa2" CreationDate="2010-10-19T19:09:38.173" UserId="2047" Text="According to a Cook's Illustrated test, other medium and short grain rices (including sushi rice) can be used to make a creamy risotto, though it may not turn out &quot;al dente&quot; like with arborio.&#xD;&#xA;&#xD;&#xA;http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283&#xD;&#xA;&#xD;&#xA;Because of the &quot;chalk&quot; in arborio, it might be too firm for good sushi, but I've never tried it." />
  <row Id="17090" PostHistoryTypeId="5" PostId="8297" RevisionGUID="64b146fe-0817-41ef-be30-4fd61a9fdf0d" CreationDate="2010-10-19T19:33:16.987" UserId="1816" Comment="added 120 characters in body; deleted 1 characters in body" Text="There is always a debate on in-the-husk versus out-of-the-husk with roasted corn, but I fall firmly on the out-of-the-husk side of the debate.  When you roast corn in the husk, the steam that is created stays largely next to the kernels.  When you remove the husk, your corn is cooked with dry heat, which provides a really nice texture that has the significant difference from boiling that you're looking for.&#xD;&#xA;&#xD;&#xA;To keep the kernels from completely drying out while still charring nicely, slather with softened butter and season to your preference.  You can also use a [Mexican Corn][1]-style sauce.&#xD;&#xA;&#xD;&#xA;I would also use the broiler to simulate more of the kind of heat a grill provides.  Using the broiler (set to high) you only need to cook for a few minutes until you reach the desired char - ten or so.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/article.asp?docid=20438" />
  <row Id="17091" PostHistoryTypeId="2" PostId="8310" RevisionGUID="ed596ba8-56bc-456d-8284-93de27ec6753" CreationDate="2010-10-19T19:38:54.087" UserId="41" Text="*Disclaimer: I have not made Donairs at home.  However, I think the same principles apply to döner kebabs, gyros, shawarma, and really almost any fast-food meat.*&#xD;&#xA;&#xD;&#xA;I rather suspect that the problem is that you're using an oven.  Donairs, döner kebab, gyros, are all similar and are all intended to be cooked on a vertical spit that puts out upwards of 50,000 BTU.  Although that cumulative heat is usually spread across a few individual broilers and designed to cook a very large amount of the stuff at a time, the fact remains that this type of meat does best with quick, high, direct heat.&#xD;&#xA;&#xD;&#xA;The grill on a gryo machine is much closer to a BBQ or stovetop than it is to an oven.  Ovens impart heat very gradually by comparison, giving the meat plenty of time to dry out.  And the oven *does* dry meat out; so much so that it's actually possible and relatively straightforward to make jerky in an oven, but that's a topic for another day.&#xD;&#xA;&#xD;&#xA;Meat starts to release all its juices at 130° F / 54.5° C.  If you hold it in an oven at 375° (F or C, hardly matters at that point) for an extended period of time then it is, quite literally, going to turn into jerky.  By the time it gets above 150° F it is *way* overdone.  Note that at 180° F or 82° C, the collagen breaks down and converts to gelatin, which gives that really succulent and tender texture found in slow cooking, but in order to accomplish that you need to find a way to preserve moisture while the temperature rises (i.e. by brining, braising, or steaming).  More on this at the [Science of Slow Cooking][1], if you're interested.&#xD;&#xA;&#xD;&#xA;But, I suspect that you're not shooting for slow-cooking, so I'm going to suggest the next-best thing, which is to **grill** the meat instead of baking/roasting it.  Just don't use the oven.  When you grill it you are just searing the outside; the inside will not have a chance to get overdone or eject too much moisture (although you will still lose some, but gyros/donair meat is *supposed* to be a *little* dry).  The cuts tend to be so thin that it should only require a couple of minutes on the grill.&#xD;&#xA;&#xD;&#xA;Grilling the meat should get you very close to the kind of consistency you get with a high-heat spit.  Most &quot;street meat&quot; I've eaten (not that I eat a lot of it!) has the consistency of grilled meat; well-done on the outside, medium or medium-rare on the inside.&#xD;&#xA;&#xD;&#xA;If you insist on using the oven then use the broiler, which is also very similar to the vertical spit (although it won't broil the meat as evenly).  And if you insist on using the oven but *not* the broiler then I can only recommend that you use the highest temperature possible and take it out a few minutes *before* it reaches the desired tenderness, because even thin slices of meat will continue to cook and dry out for a few minutes afterward.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.edinformatics.com/math_science/science_of_cooking/slow_cooking.htm" />
  <row Id="17095" PostHistoryTypeId="2" PostId="8312" RevisionGUID="82f2c645-324c-4937-9cf4-f1fc3812827a" CreationDate="2010-10-19T20:00:51.703" UserId="2569" Text="Grease the pans well and/or line with parchment, and start checking them sooner than you would the metal pans. They may actually take longer than metal, but you can always just choose to leave them in longer, while it's kinda hard to hit 'Undo' on an oven." />
  <row Id="17096" PostHistoryTypeId="2" PostId="8313" RevisionGUID="17e733d1-d575-43d0-abec-bf9e8d586291" CreationDate="2010-10-19T20:26:09.100" UserId="2239" Text="If your caramel rolls are the kind with a sticky, gooey mass in the bottom of the pan that is flipped upside down out of the pan, then I would say that the rolls won't really get good and caramely in a stoneware pan. You'd be better off baking one pan of rolls at a time in the metal pan. While one pan is rising and baking, just chill the other part of the dough... either plain in a bowl, or prepared into a log that only needs to be cut.&#xD;&#xA;&#xD;&#xA;If the caramel rolls are more like a cinnamon bun, then the stoneware dishes should do fine in a pinch. This is assuming they are glazed stoneware and not terra cotta. Cooking time will increase a bit as the stoneware will take longer to heat up (it will also retain the heat longer when removed from the oven).&#xD;&#xA;&#xD;&#xA;You could always just go out and buy some foil pans. I do that when I make rolls (caramel, cinnamon, and sticky) for the local fire company's carnival. They go through 17=20 dozen rolls each year.&#xD;&#xA;&#xD;&#xA;I know baking rolls can be a lot of work, so what I have found to be very helpful, is to make the dough the night before baking. Cover with cling film, and let it have a slow rise in the fridge all night. (you will get improved flavor too.) The next day, divide the cold dough up and prepare as usual. They will take a little longer for the rise in the pan after shaping, but it sure is a lot easier on you." />
  <row Id="17097" PostHistoryTypeId="2" PostId="8314" RevisionGUID="2391707e-04c6-4a9b-ad52-2e8c5b84e7c0" CreationDate="2010-10-19T20:35:31.763" UserId="2239" Text="That sounds as though they are speaking about how gelatin is made for making commercial, powdered gelatin. I actually have a &quot;recipe&quot; method in an old cookbook from the early 1920's that tells how to do it. Unfortunately, I am not at home, so I will have to post it later tonight. It was very interesting to read, but I got a little grossed out when I read one of the steps. It actually said, &quot;Remove the scum.&quot;" />
  <row Id="17098" PostHistoryTypeId="2" PostId="8315" RevisionGUID="154386e2-2408-4ede-91ff-87ba3003f49a" CreationDate="2010-10-19T21:18:19.620" UserId="218" Text="It's the refinement that's the real issue: anyone who's braised a big joint of meat knows that a couple of hours of low-temperature stewing will net you large amounts of gelatin. Hooves and antlers were the preferred media, but anything that's got a bunch of collagen will work. Talk to your butchers shop, and see if you can buy some bones.&#xD;&#xA;&#xD;&#xA;Refinement was done the old fashioned way: by hand. You skim the top to remove the scum, you add egg whites to degrease and to clarify the &quot;broth&quot;, and then you strain and strain and strain and strain.&#xD;&#xA;&#xD;&#xA;And strain. And strain. And strain. The skimming/straining process is similar to rendering sugar from sugar cane, if you've ever done it (slightly less esoteric, because people still like molasses). They obviously don't use egg whites in rendering sugar.&#xD;&#xA;&#xD;&#xA;It's a huge amount of work (and OMG it stinks...do it outdoors if possible), and the end result is probably not going to be on par with the stuff you buy from the store. Unless you're hankering to re-invent an ancient technology just for the fun of it, I'd just buy it.&#xD;&#xA;" />
  <row Id="17099" PostHistoryTypeId="5" PostId="3249" RevisionGUID="d8dc9f0e-57a0-40f1-b1b2-ea311e164c08" CreationDate="2010-10-19T21:23:15.373" UserId="446" Comment="deleted 18 characters in body" Text="The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse.&#xD;&#xA;&#xD;&#xA;In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There are lesser grades but they go to prisons, military personnel, and miscellaneous other weird uses.&#xD;&#xA;&#xD;&#xA;In most american supermarkets you will find only select, period. This is an &quot;average&quot; steak. It's typically devoid of marbling, and results in a rather flavorless tough steak. &#xD;&#xA;&#xD;&#xA;To find choice steaks you have to go to a higher end supermarket, e.g. Whole Foods You will pay significantly more for a choice steak, but the difference is marked. The marbling will result in a tenderer steak due to the internal fat melting and tenderizing the steak.&#xD;&#xA;&#xD;&#xA;Finally, prime cuts. These are _very_ hard to come by in any supermarket unless you live in a bigger city. You typically have to go to a specialty shop or butcher for these. Less than 2% of all beef is classified as prime. On top of this, restaurants get first pick. So even if you do buy a great prime steak, you are likely getting the lower end of the prime spectrum. However, the difference is amazing. The marbling is more intense, more evenly distributed and when cooked properly results in a steak that melts under your knife.&#xD;&#xA;&#xD;&#xA;Another one-up a fine steakhouse has on you is they age their beef. Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Unfortunately, you can't dry age a steak in your home. There are some refrigerator aging processes that you'll find on this site and others, but they aren't a true comparison.&#xD;&#xA;&#xD;&#xA;Another variation that has become more popular is grass-fed beef. This has become a recent fad, at least in the USA. Cattle are traditionally fed corn which makes them fatter and &quot;juicier&quot;, but it also leaves the meat tasting very bland. Likely, if you live in the USA, every steak you've ever had was corn-fed. Grass-fed beef on the other hand is fed _predominantly_ grass, they're allowed to graze as cows should. This is good for the cows, because they don't actually eat corn. A cow is made to eat grass. Corn is rather harsh on their digestive system, but they are given no other choice. In the wild a cow would never eat corn. The end result is a very different flavored steak. Grass-fed beef has a much richer, meatier flavor. However, it's also tougher than corn-fed beef. For this reason a steak you will be served in a fine steakhouse is likely _not_ to be grass-fed unless it is specifically designated as such.&#xD;&#xA;&#xD;&#xA;With all that out of the way I suggest doing what I do. When I feel like an amazing home cooked steak, I'll splurge on a nice choice ribeye, dip it in a mixture of melted clarified butter and oil, season _liberally_ with salt and pepper, and pan fry it. " />
  <row Id="17101" PostHistoryTypeId="5" PostId="8315" RevisionGUID="7dcb3bdf-8bd4-4192-91a6-d1221a4d2d4b" CreationDate="2010-10-19T21:40:34.583" UserId="218" Comment="added 379 characters in body" Text="It's the refinement that's the real issue: anyone who's braised a big joint of meat knows that a couple of hours of low-temperature stewing will net you large amounts of gelatin. Hooves and antlers were the preferred media, but anything that's got a bunch of collagen will work. Talk to your butchers shop, and see if you can buy some bones.&#xD;&#xA;&#xD;&#xA;Refinement was done the old fashioned way: by hand. You skim the top to remove the scum, you add egg whites to degrease and to clarify the &quot;broth&quot;, and then you strain and strain and strain and strain.&#xD;&#xA;&#xD;&#xA;And strain. And strain. And strain. The skimming/straining process is similar to rendering sugar from sugar cane, if you've ever done it (slightly less esoteric, because people still like molasses). They obviously don't use egg whites in rendering sugar.&#xD;&#xA;&#xD;&#xA;It's a huge amount of work (and OMG it stinks...do it outdoors if possible), and the end result is probably not going to be on par with the stuff you buy from the store. Unless you're hankering to re-invent an ancient technology just for the fun of it, I'd just buy it.&#xD;&#xA;&#xD;&#xA;Edit: I dug around, and there are a number of &lt;a href=&quot;http://www.headcook.co.uk/catalog/product/gallery/id/20001503/image/2308/&quot;&gt;products for straining jelly&lt;/a&gt; that might make it easier, and they should be able to deal with the viscosity of the gelatin soup. Unfortunately they seem to be made for smaller batches, and that may not be helpful if you're doing a huge kettle. " />
  <row Id="17102" PostHistoryTypeId="2" PostId="8316" RevisionGUID="883be23f-18c9-4c73-85c7-5ef588079a03" CreationDate="2010-10-19T21:45:13.213" UserId="41" Text="It is commonly known that there are [five &quot;primary&quot; flavours][1]:&#xD;&#xA;&#xD;&#xA;  1. Sweet&#xD;&#xA;  2. Sour&#xD;&#xA;  3. Bitter&#xD;&#xA;  4. Salty&#xD;&#xA;  5. Savory (AKA Umami)&#xD;&#xA;&#xD;&#xA;That leaves 10 possible pairs of two, 6 possible sets of three, and 3 possible sets of four.&#xD;&#xA;&#xD;&#xA;My question is, are some combinations known to produce more favourable tastes than others?  And if so, why?  Are there objective reasons or does it vary by culture?&#xD;&#xA;&#xD;&#xA;Also, are there other, &quot;secondary&quot; flavours (piquance, fattiness, pungency, etc.) that pair particularly well with any of the primary flavours?&#xD;&#xA;&#xD;&#xA;I ask because I do seem to see certain combinations far more often than others.  Sweet and sour are often found together, and bitter and savory foods are often accompanied by saltiness and pungent foods such as garlic and onion.  As of late I'm also starting to see the &quot;sweet and hot&quot; combination more (chocolate and chili).  Yet it's rather rare to see, for example, sour combined with savory or bitter flavours, unless other flavours are added to the mix (as in Five Spice).&#xD;&#xA;&#xD;&#xA;Knowing the most common/appropriate pairings would, I think, make one better-equipped to tweak seasonings, make substitutions, and improvise when necessary.  So, how does one determine whether a given pairing is destined for the gullet or the garbage?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;*N.B. This is somewhat related to [Flavour combinations - structural analysis][2], but that question is more about how to pair foods, which is typically done by choosing ingredients that share basic/primary flavours, whereas this is specifically about how to pair the flavours themselves in an abstract sense.*&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taste#Basic_tastes&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/2770/41" />
  <row Id="17103" PostHistoryTypeId="1" PostId="8316" RevisionGUID="883be23f-18c9-4c73-85c7-5ef588079a03" CreationDate="2010-10-19T21:45:13.213" UserId="41" Text="Are some flavour pairings known to work better than others (and if so, why)?" />
  <row Id="17104" PostHistoryTypeId="3" PostId="8316" RevisionGUID="883be23f-18c9-4c73-85c7-5ef588079a03" CreationDate="2010-10-19T21:45:13.213" UserId="41" Text="&lt;flavor&gt;" />
  <row Id="17109" PostHistoryTypeId="2" PostId="8319" RevisionGUID="af3fed6d-7abe-4056-b4de-7f98d96464ff" CreationDate="2010-10-19T22:44:17.293" UserId="2569" Text="For camping trips where a dutch oven isn't a possibility, you can make a crepe-cake: make a stack of crepes, spreading your favorite filling (*mmm, Nutella*) between each layer. You can go as high as you'd like (or as your supply of ingredients will allow). Frost the outside with whipped cream, stick some candles on top, and go ahead, try to convince me that it's not a real cake. :)&#xD;&#xA;&#xD;&#xA;(The truly traditional *palacsintatorta* is made with crepes that are only cooked on one side, and the filling is alternate layers of ground walnuts and apricot jam. If that's not your cup of tea, and lugging a jar of Nutella is only slightly less daunting than lugging a dutch oven, then use sweetened cocoa powder: if you fill the crepes while they're still warm, the cocoa will melt nicely.)" />
  <row Id="17110" PostHistoryTypeId="8" PostId="3249" RevisionGUID="8aa491da-becf-4c0c-b4ea-52c318f4d274" CreationDate="2010-10-19T22:57:25.420" UserId="60" Comment="Rollback to [a5616515-4c79-42d1-b9f9-9f9112269c72]" Text="The most important thing you can do is buy quality beef. You can throw a USDA Select steak on a 700 degree charcoal grill, cook it perfectly, and it'll still be tough and not at all what you'd get at a fine steakhouse.&#xD;&#xA;&#xD;&#xA;In the USA there are three grades of beef available to a consumer: Select, Choice, and Prime. There are lesser grades but they go to fast food joints, prisons, military personnel, and miscellaneous other weird uses.&#xD;&#xA;&#xD;&#xA;In most american supermarkets you will find only select, period. This is an &quot;average&quot; steak. It's typically devoid of marbling, and results in a rather flavorless tough steak. &#xD;&#xA;&#xD;&#xA;To find choice steaks you have to go to a higher end supermarket, e.g. Whole Foods You will pay significantly more for a choice steak, but the difference is marked. The marbling will result in a tenderer steak due to the internal fat melting and tenderizing the steak.&#xD;&#xA;&#xD;&#xA;Finally, prime cuts. These are _very_ hard to come by in any supermarket unless you live in a bigger city. You typically have to go to a specialty shop or butcher for these. Less than 2% of all beef is classified as prime. On top of this, restaurants get first pick. So even if you do buy a great prime steak, you are likely getting the lower end of the prime spectrum. However, the difference is amazing. The marbling is more intense, more evenly distributed and when cooked properly results in a steak that melts under your knife.&#xD;&#xA;&#xD;&#xA;Another one-up a fine steakhouse has on you is they age their beef. Any steak you buy in the grocery store is minimally wet aged. The finest steakhouses dry age their beef. The difference? Wet aging consists of simply vacuum packing the meat (as in a whole side of cow) and refrigerating it for about a week. After that, it's cut smaller and sold to stores. Dry aging is a more complicated and expensive process. Dry aged beef is hung for at least two weeks in a refrigerator. Moisture in the meat is allowed to escape and evaporate, which concentrates the beef flavor of the beef. The beef also grows a moldy rind which is cut off and thrown away. After the aging is complete you're left with 75-80% of the meat you started with. This commands a premium price.&#xD;&#xA;&#xD;&#xA;Unfortunately, you can't dry age a steak in your home. There are some refrigerator aging processes that you'll find on this site and others, but they aren't a true comparison.&#xD;&#xA;&#xD;&#xA;Another variation that has become more popular is grass-fed beef. This has become a recent fad, at least in the USA. Cattle are traditionally fed corn which makes them fatter and &quot;juicier&quot;, but it also leaves the meat tasting very bland. Likely, if you live in the USA, every steak you've ever had was corn-fed. Grass-fed beef on the other hand is fed _predominantly_ grass, they're allowed to graze as cows should. This is good for the cows, because they don't actually eat corn. A cow is made to eat grass. Corn is rather harsh on their digestive system, but they are given no other choice. In the wild a cow would never eat corn. The end result is a very different flavored steak. Grass-fed beef has a much richer, meatier flavor. However, it's also tougher than corn-fed beef. For this reason a steak you will be served in a fine steakhouse is likely _not_ to be grass-fed unless it is specifically designated as such.&#xD;&#xA;&#xD;&#xA;With all that out of the way I suggest doing what I do. When I feel like an amazing home cooked steak, I'll splurge on a nice choice ribeye, dip it in a mixture of melted clarified butter and oil, season _liberally_ with salt and pepper, and pan fry it. " />
  <row Id="17112" PostHistoryTypeId="2" PostId="8320" RevisionGUID="d1e94d01-aebf-446d-9183-cbf8b291a4bd" CreationDate="2010-10-19T23:05:44.673" UserId="835" Text="(Realizing this already has an accepted answer...)&#xD;&#xA;&#xD;&#xA;A different alternative would be to use an oven.  Not a dutch-oven, but one of the other alternatives.&#xD;&#xA;&#xD;&#xA;Coleman makes one that sits atop your camp stove.  I have cooked in them, and while they do need to be watched, they do actually work.  Wind is your enemy!&#xD;&#xA;&#xD;&#xA;An even simpler option is the reflector oven, which is basically sheet metal folded (and often foldable) into an open box.  Face the open side towards your fire, while again you need to be aware of the wind, you can get quite good results.&#xD;&#xA;&#xD;&#xA;Even simpler is a hole in the ground, covered with small logs to form a pocket.  Put hot coals in, then a separator of some kind, then your item.  Regulate heat by adding or removing coals.&#xD;&#xA;&#xD;&#xA;Good Luck!" />
  <row Id="17113" PostHistoryTypeId="5" PostId="8299" RevisionGUID="66f513d2-2f22-4ade-964a-46dd97dac41e" CreationDate="2010-10-19T23:47:45.363" UserId="2803" Comment="added 9 characters in body" Text="I have just found the transcript of a Good Eats episode about lettuce storage. It's close to Joe's answer but they say the lettuce should be kept in an **air tight bag with air sucked out**.&#xD;&#xA;&#xD;&#xA;In short they say:&#xD;&#xA;&#xD;&#xA; - washed &#xD;&#xA; - heads kept intact for delicate lettuce, cut is ok if hearty heads&#xD;&#xA; - spinned dry &#xD;&#xA; - wrapped in paper towel&#xD;&#xA; - stored in air tight bag with the air sucked out&#xD;&#xA;&#xD;&#xA;See senes 9-10-11 of http://www.goodeatsfanpage.com/Season1/Salad/SaladTranscript.htm&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17114" PostHistoryTypeId="5" PostId="7743" RevisionGUID="d70b54f8-cf53-400f-b4a2-d3bfc6053bb0" CreationDate="2010-10-19T23:51:57.820" UserId="60" Comment="deleted 18 characters in body" Text="It's caused by the high amount of potassium in the banana. Microwaves react with metals, bouncing off and cause arcing. You can even create a cool light show by putting a raw peeled banana in the microwave. Don't worry, it won't explode, but it will make a mess, it's also harmless.&#xD;&#xA;&#xD;&#xA;This can also happen in some [frozen vegetables][1] depending on the soil conditions they grew in. As noted in the linked article, other high concentrations of metals such as magnesium, iron, and zinc can be the responsible mineral.&#xD;&#xA;&#xD;&#xA;Momentary brief sparking is harmless and won't harm your microwave, but the USDA recommends turning off your microwave if you see sparks nonetheless. If it does start a fire, unless it's a _very_ small fire, do not open your microwave door. The safest thing is to turn off the microwave and let the fire burn itself out by consuming all the oxygen. Opening the door could create a dangerous backdraft induced fireball. &#xD;&#xA;&#xD;&#xA;**Edit:** Found a [banana in microwave video][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.freshplaza.com/news_detail.asp?id=19396&#xD;&#xA;[2]: http://www.metacafe.com/watch/401717/banana_in_the_microwave/" />
  <row Id="17115" PostHistoryTypeId="2" PostId="8321" RevisionGUID="5fad6052-78f0-453c-9cec-f8fb4db52623" CreationDate="2010-10-19T23:59:08.267" UserId="2949" Text="Any Japanese sushi snob places a GREAT (I have only recently come to understand the importance of this) deal of importance placed on the rice - the quality, flavor and consistency must be top notch.&#xD;&#xA;&#xD;&#xA;You could use the best fish imaginable, but if it's on crummy sushi rice, it's not good sushi.  At least to a true Japanese sushi elitist... (like my mom). " />
  <row Id="17116" PostHistoryTypeId="2" PostId="8322" RevisionGUID="d5266b27-e39a-4e6b-86d3-c9592cfba240" CreationDate="2010-10-20T00:56:25.197" UserId="2824" Text="I have rarely (if ever) looked forward to eating leftover grilled fish.  What is the best technique to reheat the fish so that it has the best flavor and texture?&#xD;&#xA;&#xD;&#xA;I understand that some of the quality is going to be simply lost.  If you have a certain technique for a specific type of fish, let me in on that as well.&#xD;&#xA;&#xD;&#xA;Is it a lost cause?" />
  <row Id="17117" PostHistoryTypeId="1" PostId="8322" RevisionGUID="d5266b27-e39a-4e6b-86d3-c9592cfba240" CreationDate="2010-10-20T00:56:25.197" UserId="2824" Text="What is the best way to reheat leftover grilled fish?" />
  <row Id="17118" PostHistoryTypeId="3" PostId="8322" RevisionGUID="d5266b27-e39a-4e6b-86d3-c9592cfba240" CreationDate="2010-10-20T00:56:25.197" UserId="2824" Text="&lt;fish&gt;&lt;culinary-uses&gt;&lt;reheating&gt;" />
  <row Id="17120" PostHistoryTypeId="2" PostId="8324" RevisionGUID="60dca94d-7b25-4faf-8a52-8bdc0566189a" CreationDate="2010-10-20T01:47:29.760" UserDisplayName="daniel" Text="If what you want is a piece of fish with the same texture and juiciness as fresh-off-the-grill, yes it is a lost cause.&#xD;&#xA;&#xD;&#xA;My preferred method for reheating leftover fish is to break it up and use it in another application. Bouilliabaisse is excellent for leftover bits, any fish stew really. Also fish tacos.&#xD;&#xA;&#xD;&#xA;Simply break up the fish and add to the stew in the last few minutes (to prevent overcooking), or toss briefly in a pan." />
  <row Id="17121" PostHistoryTypeId="2" PostId="8325" RevisionGUID="33ef49fc-e268-4279-9108-0f8ff6e931ef" CreationDate="2010-10-20T01:49:22.097" UserDisplayName="daniel" Text="Sushi pizza, as linked and described above, is a very common dish in North Americanized sushi restaurants. It seems to be slightly more popular on the East coast, though I have eaten it both in Vancouver and in Victoria. " />
  <row Id="17122" PostHistoryTypeId="2" PostId="8326" RevisionGUID="56a84532-2eae-4365-b8b7-9253c62b3ad2" CreationDate="2010-10-20T03:16:44.697" UserDisplayName="daniel" Text="This is going to be kind of a rambly answer, partially copypasta from something I've written elsewhere:&#xD;&#xA;&#xD;&#xA;***Someone else said: An example is a sandwich that is made with roast beef, boursin cheese and caramelized onions.***&#xD;&#xA;&#xD;&#xA;Well.. that’s a fairly classic combination.&#xD;&#xA;&#xD;&#xA;Here’s why, roughly.&#xD;&#xA;&#xD;&#xA;Cheese contains a lot of the fifth flavour sense, umami. This sense is, roughly, ‘savoury’; that is, those things you eat that have a great deal of satisfaction, essentially. Tomatoes, cheeses, anything fermented–these are high in umami. One of the things that umami does is to heighten and enhance ‘meaty’ flavours in your food. So pairing cheese with beef becomes more than additive, it is multiplicative; the cheese enhances the flavour of the beef.&#xD;&#xA;&#xD;&#xA;Likewise, caramelized onions are full of complex flavours due to transformation of the sugars within the onion. Consider the vast flavour difference between white sugar and caramel. The complex flavours arise from heating the sugars. This is, by the way, the real reason why you sear meat in a pan before roasting it in the oven. Caramelizing the sugars in the meat is known as the Maillard reaction, and creates more complex flavours. Adding caramelized onions (or, classically with a roast, roasted potatoes and onions) plays off those flavours.&#xD;&#xA;&#xD;&#xA;Moving on to ‘how the hell do they do that?’&#xD;&#xA;&#xD;&#xA;Tasty food (ignoring texture) is built on two things: complement and contrast, similar to basic understanding of art.&#xD;&#xA;&#xD;&#xA;Let’s start with the example given of duck and blueberries. These are flavours that contrast; the fatty meaty richness of the duck with the tart-sweet astringency of blueberries. Duck with fruit is a classic pairing from the mists of time; the acid of the fruit cuts through the unctuous mouthfeel of the fat while the sweetness offers a counterpoint to the savoury flavours found in duck meat, enhancing the flavour by contrast. There are, of course, infinite combinations of this. Consider very everyday examples: beer nuts (salty peanuts with a sweet coating), ice cream sundaes (cold sweet solid ice cream with hot slightly bitter liquid chocolate/fudge sauce), or the MetaFilter favourite of peanut butter and pickle sandwiches (soft creamy salty-sweet peanut butter with crunchy sour pickles). In each case, the contrasts enhance each other; in the duck example the sweetness of the blueberries makes the duck seem more savoury while the duck makes the blueberries seem sweeter.&#xD;&#xA;&#xD;&#xA;Then there are flavours that complement each other. The easiest to understand is the combination of coffee and chocolate. Each brings dark, roasted, complex flavours to the table which marry incredibly well with each other because they match. And then there is (unless using wholly unsweetened chocolate) the contrast between bitter coffee and sweet chocolate, each flavour playing off the other.&#xD;&#xA;&#xD;&#xA;So when you are looking at flavour combinations, you want to look at three things:&#xD;&#xA;&#xD;&#xA;1) Flavours which contrast each other: sour/sweet, salty/sweet, fatty/acidic. The list goes on.&#xD;&#xA;&#xD;&#xA;2) Flavours which complement each other (more below).&#xD;&#xA;&#xD;&#xA;3) And the gestalt; flavours which both contrast and complement, as with the coffee/chocolate example.&#xD;&#xA;&#xD;&#xA;Finding contrasting flavours is relatively simple. But note that you are not looking for diametric opposites, necessarily; the bitterness of asparagus is unlikely to pair nicely with the sweetness of caramel, for example. Which is why you really aim for the gestalt.&#xD;&#xA;&#xD;&#xA;Finding complementary flavours, I think, is more difficult. In my view, what you are looking for is a flavour note that is common amongst two or more ingredients, while ensuring that none of the ingredients has wildly clashing notes.&#xD;&#xA;&#xD;&#xA;Consider these three ingredients:&#xD;&#xA;&#xD;&#xA;Turkey&#xD;&#xA;Cranberries&#xD;&#xA;Chocolate&#xD;&#xA;&#xD;&#xA;The first two go together by way of contrast. Ditto the last two. And turkey with (unsweetened) chocolate would work very well–think about a mole sauce. But all three would (probably) not work well together without a lot of very careful finessing. There’s a theory about any three ingredients, but I can't remember the link.&#xD;&#xA;&#xD;&#xA;end copypasta&#xD;&#xA;&#xD;&#xA;To bring it to more quantifiable terms, McGee explores a lot about flavour pairing in _On Food and Cooking_, paying specific attention to [volatile compounds][1] which work well together. In many cases, it seems, foods which share compounds go well together; this is how Blumenthal put cauliflower and cocoa together, as they share a dominant compound (I cannot remember what it is). So there's that, when we're talking about aromas. My copy of McGee is currently with a friend, otherwise I'd cite you chapter and verse.&#xD;&#xA;&#xD;&#xA;In terms of the five basic (primary) flavours you were talking about, I think it comes down to balance. Sweet is a flavour we are hardwired to seek out, as it promises high caloric input, a useful feature thousands of years ago. And the flavour of 'sweet' seems to balance out any other primary flavour; too sour? balance with sugar. Too salty? add sugar. Too bitter? add sugar. Umami itself seems to provide balance in many cases, and pairs especially well with salt (unsurprising given that MSG is a salt itself). &#xD;&#xA;&#xD;&#xA;I'd really like to map flavours based on the primary/secondary/tertiary classification you've mentioned, and then look at popular pairings based on those characteristics.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.playingwithfireandwater.com/foodplay/aroma-compounds.html" />
  <row Id="17123" PostHistoryTypeId="2" PostId="8327" RevisionGUID="a77933ec-95b0-4981-80e7-485bafa1b6de" CreationDate="2010-10-20T04:15:40.790" UserId="183" Text="No one really knows why certain flavors go well together. There are many theories having to do with sharing components, balancing, or tradition.  Flavor is really a combination of taste (what your tongue senses) and aroma (what your olfactory epithelium way inside your nose sense).  Recipes with two or more tastes in combination are common, but need to be well balanced.  Too bitter or too salty and the dish may be inedible.    The aroma part is a bit harder.&#xD;&#xA;&#xD;&#xA;Aroma comes from the many small molecules -- the volatiles -- found in food.  With over 1000 odor receptors helping out brain distinguish between the safe and the dangerous, the good from plain, coming up with a good theory for aroma combination has been hard. François Benzi from [Firmenich][1], suggested at one of the [Erice molecular gastronomy conferences][3] (probably prompted by [Heston Blumenthal][2]) that if two food items share many detectable volatiles, then they should pair well together.  This theory is the basis of the combinations you find at the [FoodPairing web site][4].  The theory is not the full story.&#xD;&#xA;&#xD;&#xA;Humans are reluctant omnivores.  Trying new food items once meant being prepared to endure unpleasant consequences, a lesson now imprinted in our brains.  It takes us about two weeks of having the same thing to start liking it.  The risk avoidance and the slow adoption lead to cuisines adopting a limited set of ingredients, often items that grow nearby.  Over time, well tested imports finds their way into the mix, but over all they have been so stable that Elisabeth Rozin (married to [Paul Rozin][5]) introduced [The Flavor Principle][6] enumerating the ingredients that give a cuisine its characteristic flavor.&#xD;&#xA;&#xD;&#xA;Creating new flavor combinations requires balancing the traditional with a hint of novelty.  In trying to learn to cook I have found that if I can end up with a well appreciated dish if I concentrate on getting the taste right and use fresh ingredients (full of volatiles).  To go beyond that requires talent and if it happens in a dish I enjoy my good luck.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Firmenich&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Heston_Blumenthal&#xD;&#xA;[3]: http://www.curiouscook.com/cook/erice.php&#xD;&#xA;[4]: http://www.foodpairing.be&#xD;&#xA;[5]: http://en.wikipedia.org/wiki/Paul_Rozin&#xD;&#xA;[6]: http://www.amazon.com/dp/B0006C3YRI" />
  <row Id="17124" PostHistoryTypeId="5" PostId="8327" RevisionGUID="e6ee4bf8-96e4-4382-9ecd-40b1db6bb2c4" CreationDate="2010-10-20T04:42:06.867" UserId="183" Comment="typos, what else" Text="No one really knows why certain flavors go well together. There are many theories having to do with sharing components, balancing, or tradition.  Flavor is really a combination of taste (what your tongue senses) and aroma (what your olfactory epithelium way inside your nose sense).  Recipes with two or more tastes in combination are common, but tastes need to be well balanced.  Too bitter or too salty and the dish may be inedible.    The aroma part is a bit harder.&#xD;&#xA;&#xD;&#xA;Aroma comes from the many small molecules &amp;ndash; the volatiles &amp;ndash; found in food.  With over 1000 odor receptors helping our brain distinguish between the safe and the dangerous, the good from the plain, coming up with a good theory for aroma combination has been hard. François Benzi from [Firmenich][1], suggested at one of the [Erice molecular gastronomy conferences][3] (probably prompted by [Heston Blumenthal][2]) that if two food items share many detectable volatiles, then they should pair well together.  This theory is the basis of the combinations you find at the [FoodPairing web site][4].  The theory is not the full story.&#xD;&#xA;&#xD;&#xA;Humans are reluctant omnivores.  Trying new food items once meant being prepared to endure unpleasant consequences, a lesson now imprinted in our brains.  It takes us about two weeks of having the same thing to start liking it.  The risk avoidance and the slow adoption lead to cuisines adopting a limited set of ingredients, often items that grow nearby.  Over time, well tested imports finds their way into the mix, but over all they have been so stable that Elisabeth Rozin (married to [Paul Rozin][5]) introduced [The Flavor Principle][6], an enumeration of the ingredients that give a cuisine its characteristic flavor.&#xD;&#xA;&#xD;&#xA;Creating new flavor combinations requires balancing the traditional with a hint of novelty.  In trying to learn to cook I have found that I can end up with a well appreciated dish if I concentrate on getting the taste right and use fresh ingredients (they are full of volatiles).  To go beyond that requires talent and if it happens in a dish I enjoy my good luck.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Firmenich&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Heston_Blumenthal&#xD;&#xA;[3]: http://www.curiouscook.com/cook/erice.php&#xD;&#xA;[4]: http://www.foodpairing.be&#xD;&#xA;[5]: http://en.wikipedia.org/wiki/Paul_Rozin&#xD;&#xA;[6]: http://www.amazon.com/dp/B0006C3YRI" />
  <row Id="17125" PostHistoryTypeId="2" PostId="8328" RevisionGUID="49dbc441-522f-466d-94bb-17f547546cc8" CreationDate="2010-10-20T05:14:11.320" UserId="2951" Text="It really depends on type of the fish you have there..&#xD;&#xA;&#xD;&#xA;Option 1. best with Salmon&#xD;&#xA;&#xD;&#xA;It's easy for salmon. With Salmon, the asian way is to put the left over on a hot pan and lightly pan fire it. Cook it with some ginger and shallots. Add a mixture of soy sauce, salt, sugar and oyster sauce. It's a pretty dish with rice.&#xD;&#xA;&#xD;&#xA;Option 2. &#xD;&#xA;&#xD;&#xA;Put them in the oven for 15 mins and it retains the texture pretty well.. &#xD;&#xA;&#xD;&#xA;Option 3.&#xD;&#xA;&#xD;&#xA;Cook left over with cream, lemon juice &amp; dill. Mix them with pasta&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17126" PostHistoryTypeId="5" PostId="7743" RevisionGUID="a612c23c-17a7-4995-b0af-bd212fcca0a3" CreationDate="2010-10-20T05:59:03.543" UserId="60" Comment="added 172 characters in body" Text="It's caused by the high amount of potassium in the banana. Microwaves react with metals, bouncing off and cause arcing. You can even create a cool light show by putting a raw peeled banana in the microwave. Don't worry, it won't explode, but it will make a mess, it's also harmless.&#xD;&#xA;&#xD;&#xA;This can also happen in some [frozen vegetables][1] depending on the soil conditions they grew in. As noted in the linked article, other high concentrations of metals such as magnesium, iron, and zinc can be the responsible mineral.&#xD;&#xA;&#xD;&#xA;Momentary brief sparking is harmless and won't harm your microwave, but the USDA recommends turning off your microwave if you see sparks nonetheless. If it does start a fire, unless it's a _very_ small fire, do not open your microwave door. The safest thing is to turn off the microwave and let the fire burn itself out by consuming all the oxygen. Opening the door could create a dangerous backdraft induced fireball. &#xD;&#xA;&#xD;&#xA;**Edit:** Found a [banana in microwave video][2].&#xD;&#xA;&#xD;&#xA;**See Also:**&#xD;&#xA;&#xD;&#xA;* http://www.scribd.com/doc/1697458/USDA-Microwave-Ovens-and-Food-Safety&#xD;&#xA;* http://www.inspection.gc.ca/english/fssa/concen/specif/veglegmicroe.shtml&#xD;&#xA;&#xD;&#xA;[1]: http://www.freshplaza.com/news_detail.asp?id=19396&#xD;&#xA;[2]: http://www.metacafe.com/watch/401717/banana_in_the_microwave/&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17128" PostHistoryTypeId="2" PostId="8330" RevisionGUID="2cfaa60a-0144-4b72-a9b3-ec5807c48aff" CreationDate="2010-10-20T08:55:51.600" UserId="2939" Text="I have just moved to Germany.  I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it holds its shape well when you dig a spoonful out.  The only brown sugars I have seen are granular.  You can also buy molasses.  &#xD;&#xA;&#xD;&#xA;Crushing the granular sugar is both labour-intensive and not that successful.  &#xD;&#xA;&#xD;&#xA;Any ideas on the ratios of different sugar products required to produce a 'soft brown sugar'? &#xD;&#xA;&#xD;&#xA;As context, I tend to use soft brown sugars in things like fruit crumble toppings, as a base for a very dark caramel sauce, and also as a substitute for palm sugar when (as in Germany) it's difficult to get hold of.  The granular sugars don't behave in quite the same way when melting/added to hot sauces.  " />
  <row Id="17129" PostHistoryTypeId="1" PostId="8330" RevisionGUID="2cfaa60a-0144-4b72-a9b3-ec5807c48aff" CreationDate="2010-10-20T08:55:51.600" UserId="2939" Text="How can I substitute or make soft brown sugar?" />
  <row Id="17130" PostHistoryTypeId="3" PostId="8330" RevisionGUID="2cfaa60a-0144-4b72-a9b3-ec5807c48aff" CreationDate="2010-10-20T08:55:51.600" UserId="2939" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;brown-sugar&gt;" />
  <row Id="17131" PostHistoryTypeId="2" PostId="8331" RevisionGUID="5ee12846-0b82-4644-a2bb-3beeec87ecc5" CreationDate="2010-10-20T09:07:10.030" UserId="125" Text="I've only done this once, and it worked out pretty well, but I used a combination of golden syrup and regular granulated brown sugar as a substitute. I got the idea from a friend who used molasses.&#xD;&#xA;&#xD;&#xA;The ratio I used was around 1 tablespoon per cup of granular sugar.&#xD;&#xA;&#xD;&#xA;The flavour was a little different but completely acceptable and may be better with molasses. " />
  <row Id="17132" PostHistoryTypeId="2" PostId="8332" RevisionGUID="96f617a3-bf5d-498b-abd9-336c515d5d87" CreationDate="2010-10-20T10:39:10.927" UserId="2954" Text="Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?" />
  <row Id="17133" PostHistoryTypeId="1" PostId="8332" RevisionGUID="96f617a3-bf5d-498b-abd9-336c515d5d87" CreationDate="2010-10-20T10:39:10.927" UserId="2954" Text="Cheap sources of protein?" />
  <row Id="17134" PostHistoryTypeId="3" PostId="8332" RevisionGUID="96f617a3-bf5d-498b-abd9-336c515d5d87" CreationDate="2010-10-20T10:39:10.927" UserId="2954" Text="&lt;nutrition&gt;&lt;soy&gt;" />
  <row Id="17135" PostHistoryTypeId="2" PostId="8333" RevisionGUID="ef621211-ddd7-4ce4-b8f4-8263bea89ef3" CreationDate="2010-10-20T11:29:06.297" UserId="2065" Text="Turkey is one of the cheaper meats - here in the UK anyway. I'm not talking about whole turkeys around Christmas or Thanksgiving time but I know that in my local supermarket turkey mince is significantly better value for money than say beef or chicken." />
  <row Id="17136" PostHistoryTypeId="2" PostId="8334" RevisionGUID="4af5b7b8-c801-45a9-bdaa-7dbe8a015d20" CreationDate="2010-10-20T12:24:43.737" UserId="1769" Text="Chick peas/Garbanzo beans, lentils, and other legumes (black beans, Great Northern beans), and nuts (nuts are a bit pricier). Cheap and vegan/vegetarian friendly!" />
  <row Id="17137" PostHistoryTypeId="2" PostId="8335" RevisionGUID="8d879dfb-b422-414d-ab99-3919d31468f3" CreationDate="2010-10-20T12:55:59.263" UserId="1816" Text="Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting.  I [butterflied][1] the chicken and patted it as dry as possible inside and out with paper towels.  I then mixed up some olive oil, lemon juice, salt, cracked pepper, chili powder, onion powder, and cumin and liberally applied it all over the skin.  I'm not sure I really managed to completely flatten the chicken, as I'm fairly weak and it was a large bird, so the butterfly technique wasn't perfect.  I put it under a pre-heated broiler and started out following [this][2] recipe, with the chicken cooking for about 6 minutes skin-side up, then 6 minutes meat-side up, then I put the oven on 375 degrees F (190.5 degrees C) with the chicken skin side up.  Ever time I flipped it I poured some of the collected juices over the bird.  Because the bird was so big, it wasn't done after about an hour of cooking when I needed to leave, so I put the broiler on low for about 3 minutes before leaving, and then I shut the oven off to keep from charring my chicken and burning the place down.  I was gone for about an hour.&#xD;&#xA;&#xD;&#xA;When I returned, my spouse didn't want to eat the chicken until we'd verified that it had come to temperature, so we turned the oven back on to 400 degrees F (204.4 degrees C) for a few more minutes.  The bird went way beyond minimum temperature - the thickest part of the thigh was well over 175.  I expected it to taste disgustingly dry.&#xD;&#xA;&#xD;&#xA;Instead what we had was the most moist, tender roasted chicken I've ever had.  The skin was crispy, the meat fell off the bone (literally when we moved it off the rack).&#xD;&#xA;&#xD;&#xA;What was it about this accidental cooking method that worked so well?  Did the time in the hot-but-not-on oven do anything?  Was it just the initial recipe and the size of the bird?  The basting?  I'd love to reproduce the flavor and texture of my chicken, but do I need all the accidental steps?&#xD;&#xA;&#xD;&#xA;  [1]: http://theitaliandish.blogspot.com/2009/03/spatchcock-chicken.html&#xD;&#xA;  [2]: http://www.nytimes.com/2010/05/30/magazine/30food-t-001.html" />
  <row Id="17138" PostHistoryTypeId="1" PostId="8335" RevisionGUID="8d879dfb-b422-414d-ab99-3919d31468f3" CreationDate="2010-10-20T12:55:59.263" UserId="1816" Text="Unexplained Butterflied Roast Chicken Success" />
  <row Id="17139" PostHistoryTypeId="3" PostId="8335" RevisionGUID="8d879dfb-b422-414d-ab99-3919d31468f3" CreationDate="2010-10-20T12:55:59.263" UserId="1816" Text="&lt;chicken&gt;&lt;roasting&gt;" />
  <row Id="17140" PostHistoryTypeId="2" PostId="8336" RevisionGUID="2503a801-1238-4f5a-aca5-87b3796e6f07" CreationDate="2010-10-20T13:00:49.130" UserId="2044" Text="I would defrost them first in the microwave and it will cook them a little if you defrost too long.  Then I would cook them for around 2 mins and see how close the center is to how you like it.  Microwave Burgers taste different then Pan fried.  However do not allow to cook too long or the outside edges will become chewy or very hard.  Practice makes perfect.&#xD;&#xA;&#xD;&#xA;I have done this at work where I cannot fry them in a pan." />
  <row Id="17141" PostHistoryTypeId="5" PostId="8316" RevisionGUID="0f8998e0-46eb-47b2-9829-3138093d6aec" CreationDate="2010-10-20T13:25:22.717" UserId="41" Comment="added 1 characters in body" Text="It is commonly known that there are [five &quot;primary&quot; flavours][1]:&#xD;&#xA;&#xD;&#xA;  1. Sweet&#xD;&#xA;  2. Sour&#xD;&#xA;  3. Bitter&#xD;&#xA;  4. Salty&#xD;&#xA;  5. Savory (AKA Umami)&#xD;&#xA;&#xD;&#xA;That leaves 10 possible pairs of two, 10 possible sets of three, and 5 possible sets of four.&#xD;&#xA;&#xD;&#xA;My question is, are some combinations known to produce more favourable tastes than others?  And if so, why?  Are there objective reasons or does it vary by culture?&#xD;&#xA;&#xD;&#xA;Also, are there other, &quot;secondary&quot; flavours (piquance, fattiness, pungency, etc.) that pair particularly well with any of the primary flavours?&#xD;&#xA;&#xD;&#xA;I ask because I do seem to see certain combinations far more often than others.  Sweet and sour are often found together, and bitter and savory foods are often accompanied by saltiness and pungent foods such as garlic and onion.  As of late I'm also starting to see the &quot;sweet and hot&quot; combination more (chocolate and chili).  Yet it's rather rare to see, for example, sour combined with savory or bitter flavours, unless other flavours are added to the mix (as in Five Spice).&#xD;&#xA;&#xD;&#xA;Knowing the most common/appropriate pairings would, I think, make one better-equipped to tweak seasonings, make substitutions, and improvise when necessary.  So, how does one determine whether a given pairing is destined for the gullet or the garbage?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;*N.B. This is somewhat related to [Flavour combinations - structural analysis][2], but that question is more about how to pair foods, which is typically done by choosing ingredients that share basic/primary flavours, whereas this is specifically about how to pair the flavours themselves in an abstract sense.*&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taste#Basic_tastes&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/2770/41" />
  <row Id="17142" PostHistoryTypeId="16" PostId="8333" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-20T13:33:07.740" UserId="41" />
  <row Id="17143" PostHistoryTypeId="16" PostId="8334" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-20T13:33:07.740" UserId="41" />
  <row Id="17144" PostHistoryTypeId="16" PostId="8332" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-20T13:33:07.740" UserId="41" />
  <row Id="17145" PostHistoryTypeId="2" PostId="8337" RevisionGUID="9b7d924c-f67f-4215-8bbb-8a31dbbb9fd2" CreationDate="2010-10-20T13:38:33.687" UserId="814" Text="Eggs are cheap. But they do have a lot of cholesterol in them." />
  <row Id="17146" PostHistoryTypeId="2" PostId="8338" RevisionGUID="2d7aa484-f5a4-40c6-b4e6-449ca9379a7d" CreationDate="2010-10-20T13:39:29.987" UserId="219" Text="Egg whites are a pretty good one. Our local grocery store even sells them in milk carton containers." />
  <row Id="17148" PostHistoryTypeId="2" PostId="8339" RevisionGUID="7e203c09-3a7e-4606-b467-72334f92641c" CreationDate="2010-10-20T13:42:23.523" UserId="1816" Text="If you use every bit of a whole chicken it becomes a significant value.  The meat can be eaten as a main, but stretched even more by being shredded and used in dishes such as chicken pot pie, enchiladas, quesadillas, and so many other dishes that use some chicken mixed in with vegetables.  Once the meat is off the bone the bones should be used to make stock.  You can freeze portions of stock that can later be used for soups, stews, and other recipes.  If you subtract the cost of canned chicken stock or broth from the cost of your chicken, you will find that your much-tastier stock saves you about half the value of your chicken if not more." />
  <row Id="17149" PostHistoryTypeId="2" PostId="8340" RevisionGUID="a58061a9-3231-46bd-ab93-3ff16ea70cc1" CreationDate="2010-10-20T13:56:47.177" UserId="2047" Text="Put the regular (refined white) sugar and molasses (about 2 tablespoons per cup of sugar) in a food processor and give it a spin. Use more or less molasses as needed to get the color and consistency that you want." />
  <row Id="17150" PostHistoryTypeId="2" PostId="8341" RevisionGUID="89e9c930-e81e-4e3b-87bd-e426b3e240f6" CreationDate="2010-10-20T14:02:58.580" UserId="1816" Text="One of my favorite camping trip treats is pie made in a [pie iron][1].  The standard recipes suggest two pieces of white bread and jam, but I've used pre-made pie filling with great success, and it is totally possible to use pieces of rolled pie.&#xD;&#xA;&#xD;&#xA;You can also mix up a cake batter and cook it in the pie iron for individual-sized cake pieces.  Simply fill one side of your pie iron, close, and cook over low heat.  The second side of the iron being empty allows your cake to rise.  You could place fruit on the bottom of your iron for a hand-held upside-down cake or bring frosting and frost your creations when they are finished, or simply make some sort of rustic cake.&#xD;&#xA;&#xD;&#xA;I find that a cast iron pie iron works much better than an aluminum one.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pieiron.com/what.htm" />
  <row Id="17151" PostHistoryTypeId="2" PostId="8342" RevisionGUID="5ce4bbf7-1141-4f52-acb9-d185a12d2c9a" CreationDate="2010-10-20T14:03:04.713" UserId="2047" Text="It sounds like you accomplished something like braising in your oven. Low moist heat for an hour will definitely make meat fall off the bone for something as delicate as a chicken. The skin was crisped up by the broiler, of course.&#xD;&#xA;&#xD;&#xA;You could probably accomplish something similar by crisping up the skin in a pan or under a broiler, then putting the chicken and some liquid in a crock pot (slow cooker) for an hour. Brining the chicken first helps prevent it from drying out. If you didn't brine yours, it's possible that there was enough salt in your rub to do the job." />
  <row Id="17152" PostHistoryTypeId="2" PostId="8343" RevisionGUID="8a31ff11-2870-4234-802c-329578956224" CreationDate="2010-10-20T14:08:28.583" UserId="41" Text="I suspect you may have created a poor-man's slow-cooking environment in there.  You had meat, and liquid, and a median temperature of around 200° F, and you probably also got the bird *close* to &quot;done&quot; during the first broil, before you even left the house.  This is obviously easier to do when the meat is covered (was it in a covered roasting pan?) due to the steam, but the oven does provide some insulation to begin with.&#xD;&#xA;&#xD;&#xA;Technically when slow-cooking you should theoretically be able to speed up the process by quickly bringing the meat up to just below doneness/moisture-loss temperature (130° F) and then switching to a moisture-preserving slow-cook method like braising.  I think that's what you accidentally did, but it's hard to say for because nobody was there for an hour and it sounds like you didn't check the temperature *before* the second round in the oven.&#xD;&#xA;&#xD;&#xA;My guess is that the second roast at 400° F was probably unnecessary, and that the bird was already done, having been cooked in a very slow roast." />
  <row Id="17153" PostHistoryTypeId="5" PostId="8335" RevisionGUID="26c6c934-8bc0-4be2-8768-650273c15967" CreationDate="2010-10-20T14:09:26.537" UserId="1816" Comment="added 72 characters in body" Text="Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting.  I [butterflied][1] the chicken and patted it as dry as possible inside and out with paper towels.  I then mixed up some olive oil, lemon juice, salt, cracked pepper, chili powder, onion powder, and cumin and liberally applied it all over the skin.  I'm not sure I really managed to completely flatten the chicken, as I'm fairly weak and it was a large bird, so the butterfly technique wasn't perfect.  I put it under a pre-heated broiler and started out following [this][2] recipe, with the chicken cooking for about 6 minutes skin-side up, then 6 minutes meat-side up, then I put the oven on 375 degrees F (190.5 degrees C) with the chicken skin side up.  Ever time I flipped it I poured some of the collected juices over the bird.  Because the bird was so big, it wasn't done after about an hour of cooking when I needed to leave, so I put the broiler on low for about 3 minutes before leaving, and then I shut the oven off to keep from charring my chicken and burning the place down.  At this point the thigh was around 140 degrees F at the thickest part.  I was gone for about an hour.&#xD;&#xA;&#xD;&#xA;When I returned, my spouse didn't want to eat the chicken until we'd verified that it had come to temperature, so we turned the oven back on to 400 degrees F (204.4 degrees C) for a few more minutes.  The bird went way beyond minimum temperature - the thickest part of the thigh was well over 175.  I expected it to taste disgustingly dry.&#xD;&#xA;&#xD;&#xA;Instead what we had was the most moist, tender roasted chicken I've ever had.  The skin was crispy, the meat fell off the bone (literally when we moved it off the rack).&#xD;&#xA;&#xD;&#xA;What was it about this accidental cooking method that worked so well?  Did the time in the hot-but-not-on oven do anything?  Was it just the initial recipe and the size of the bird?  The basting?  I'd love to reproduce the flavor and texture of my chicken, but do I need all the accidental steps?&#xD;&#xA;&#xD;&#xA;  [1]: http://theitaliandish.blogspot.com/2009/03/spatchcock-chicken.html&#xD;&#xA;  [2]: http://www.nytimes.com/2010/05/30/magazine/30food-t-001.html" />
  <row Id="17154" PostHistoryTypeId="5" PostId="8343" RevisionGUID="3a559bd5-c73c-4327-8072-830a63df5375" CreationDate="2010-10-20T14:15:33.573" UserId="41" Comment="added 364 characters in body; added 307 characters in body" Text="I suspect you may have created a poor-man's slow-cooking environment in there.  You had meat, and liquid, and a median temperature of around 200° F, and you probably also got the bird *close* to &quot;done&quot; during the first broil, before you even left the house.  This is obviously easier to do when the meat is covered (was it in a covered roasting pan?) due to the steam, but the oven does provide some insulation to begin with.&#xD;&#xA;&#xD;&#xA;Technically when slow-cooking you should theoretically be able to speed up the process by quickly bringing the meat up to just below doneness/moisture-loss temperature (130° F) and then switching to a moisture-preserving slow-cook method like braising.  I think that's what you accidentally did, but it's hard to say for because nobody was there for an hour and it sounds like you didn't check the temperature *before* the second round in the oven.&#xD;&#xA;&#xD;&#xA;My guess is that the second roast at 400° F was probably unnecessary, and that the bird was already done, having been cooked in a very slow roast.&#xD;&#xA;&#xD;&#xA;I'm pretty sure it *wasn't* the basting that helped.  It seems to be [regarded as a myth][1] these days that basting keeps the meat moist, because the baste really doesn't penetrate the skin (and it's not the skin you're worried about).  Basting is done to add flavour, not preserve moisture.&#xD;&#xA;&#xD;&#xA;The recipe itself also doesn't strike me as anything special in terms of keeping the bird moist, aside from having a relatively short cooking time (as with any grilling/broiling) and letting the meat rest afterward, neither of which really apply in your case.  It was probably the slow heat that did it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.practicallyedible.com/edible.nsf/pages/basting" />
  <row Id="17155" PostHistoryTypeId="2" PostId="8344" RevisionGUID="05af0fbe-6358-4d03-9906-de0b815b72dd" CreationDate="2010-10-20T14:30:00.793" UserId="1236" Text="This doesn't directly answer your question, but a good substitution for brown sugar that is generally easy to find internationally is [Jaggery][1].  I find it substitutes very well.  You should be able to find it at any Indian grocery.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Jaggery" />
  <row Id="17156" PostHistoryTypeId="6" PostId="8330" RevisionGUID="fb4ca3d2-7f55-4f26-a2eb-ec37fa3c7802" CreationDate="2010-10-20T14:32:25.593" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;brown-sugar&gt;" />
  <row Id="17157" PostHistoryTypeId="2" PostId="8345" RevisionGUID="f535c2ce-c2cb-4d07-ab77-12fb56a5a803" CreationDate="2010-10-20T14:45:49.740" UserId="2877" Text="Tofu is a great source of proteins, it's very cheap, but dosen't taste anything. I suggest te cook it with anything tasty you like and the tofu will get all the taste. Ex: throw some tofu in a pad thai = full a cheap proteins and really tasty." />
  <row Id="17158" PostHistoryTypeId="5" PostId="8341" RevisionGUID="eda3fdd3-f025-4409-bed6-316f7fc5bf82" CreationDate="2010-10-20T14:49:08.080" UserId="1816" Comment="added 6 characters in body" Text="One of my favorite camping trip treats is pie made in a [pie iron][1].  The standard recipes suggest two pieces of white bread and jam, but I've used pre-made pie filling with great success, and it is totally possible to use pieces of rolled pie dough.&#xD;&#xA;&#xD;&#xA;You can also mix up a cake batter and cook it in the pie iron for individual-sized cake pieces.  Simply fill one side of your pie iron, close, and cook over low heat.  The second side of the iron being empty allows your cake to rise.  You could place fruit on the bottom of your iron for a hand-held upside-down cake or bring frosting and frost your creations when they are finished, or simply make some sort of rustic cake.&#xD;&#xA;&#xD;&#xA;I find that a cast iron pie iron works much better than an aluminum one.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pieiron.com/what.htm" />
  <row Id="17159" PostHistoryTypeId="2" PostId="8346" RevisionGUID="4e369de3-8e31-435f-8e64-7b053635ea88" CreationDate="2010-10-20T14:52:58.080" UserId="15" Text="Place on non-stick sprayed foil; broil for ~4 minutes in oven with some source of moisture or a glaze over top (ie, you might take salmon and add a soy/mustard glaze) to protect hydration levels." />
  <row Id="17160" PostHistoryTypeId="6" PostId="7545" RevisionGUID="0b7b7fb1-0bce-47d7-9399-ec68038babcf" CreationDate="2010-10-20T14:55:58.407" UserId="15" Comment="edited tags" Text="&lt;equipment&gt;&lt;preparation&gt;&lt;sushi&gt;" />
  <row Id="17161" PostHistoryTypeId="5" PostId="8339" RevisionGUID="c0ec9584-c218-47f7-ae7b-65fd34567581" CreationDate="2010-10-20T14:58:42.940" UserId="1816" Comment="added 309 characters in body" Text="If you use every bit of a whole chicken it becomes a significant value.  The meat can be eaten as a main, but stretched even more by being shredded and used in dishes such as chicken pot pie, enchiladas, quesadillas, and so many other dishes that use some chicken mixed in with vegetables.  Once the meat is off the bone the bones should be used to make stock.  You can freeze portions of stock that can later be used for soups, stews, and other recipes.  If you subtract the cost of canned chicken stock or broth from the cost of your chicken, you will find that your much-tastier stock saves you about half the value of your chicken if not more.&#xD;&#xA;&#xD;&#xA;Another option for inexpensive meat is to shop the sales and look for manager's specials - discounts on meat which will expire within the next day.  Yes, you've got to cook your manager's special meat immediately, but a quick braise in the crock pot might give you a base you can freeze for a future meal." />
  <row Id="17165" PostHistoryTypeId="2" PostId="8348" RevisionGUID="eb2eeb00-854b-4523-bc8e-930540cccd92" CreationDate="2010-10-20T15:54:47.563" UserId="2959" Text="If you are looking for lunchmeat sliced thingies, I recommend the following companies:&#xD;&#xA;&#xD;&#xA;* Gardein&#xD;&#xA;* Tofurky&#xD;&#xA;* Yves&#xD;&#xA;" />
  <row Id="17166" PostHistoryTypeId="2" PostId="8349" RevisionGUID="dbf54e57-8e3c-4ba4-a373-345cfc682ec7" CreationDate="2010-10-20T16:01:59.097" UserId="2912" Text="While cheap is good, health is more important.  One thing to watch out with vegetarian proteins is that you are getting what is considered a &quot;complete protein&quot;, ie. contains all the essential amino-acids.  &lt;p&gt;I believe quinoa is a complete protein source.  It is also possible to mix a few non-complete proteins such as rice and lentils to obtain a complete protein source." />
  <row Id="17169" PostHistoryTypeId="2" PostId="8351" RevisionGUID="c331ddbe-fc79-4a09-8b99-b829312835f0" CreationDate="2010-10-20T16:20:22.763" UserId="2912" Text="McGee's On Food and Cooking also lists the mineral content of the water used as an important factor in crema.  He states that hard water will reduce the amount of crema produced but also that softened water causes over-extraction.&#xD;&#xA;&#xD;&#xA;Grind size and the tamper pressure applied by the barista also make a difference to the amount of crema.  Though I don't have any results handy to back this up.&#xD;&#xA;&#xD;&#xA;As said before by SWrobel, beans should be freshly roasted 3 or 4 days prior.  Beans just roasted or within a day or two seem to produce much more crema but the crema produced is not as stable.  Possibly from too much CO2?&#xD;&#xA;&#xD;&#xA;I am currently using a northern Italian style roast and it produces a nice think crema.  Would be interested if anyone has done any experiments on how roast profile affects crema." />
  <row Id="17170" PostHistoryTypeId="2" PostId="8352" RevisionGUID="7f6a1689-d5d1-4e9d-a4d7-ba06d4e91cd1" CreationDate="2010-10-20T16:27:06.263" UserId="2962" Text="Is cheesecake technically a pie or a cake?&#xD;&#xA;&#xD;&#xA;I curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17171" PostHistoryTypeId="1" PostId="8352" RevisionGUID="7f6a1689-d5d1-4e9d-a4d7-ba06d4e91cd1" CreationDate="2010-10-20T16:27:06.263" UserId="2962" Text="Is cheesecake a cake or a pie?" />
  <row Id="17172" PostHistoryTypeId="3" PostId="8352" RevisionGUID="7f6a1689-d5d1-4e9d-a4d7-ba06d4e91cd1" CreationDate="2010-10-20T16:27:06.263" UserId="2962" Text="&lt;baking&gt;&lt;pie&gt;&lt;cake&gt;&lt;cheesecake&gt;" />
  <row Id="17173" PostHistoryTypeId="2" PostId="8353" RevisionGUID="5a98685e-46f2-44f3-b566-4e009bc6006a" CreationDate="2010-10-20T16:37:33.750" UserId="1236" Text="In my opinion, cakes rise, pies have crusts that are filled (and do not rise).  &#xD;&#xA;&#xD;&#xA;By those loose definitions, I would consider it a pie." />
  <row Id="17174" PostHistoryTypeId="2" PostId="8354" RevisionGUID="591f56ac-df1f-4436-9daf-1f17affb43bc" CreationDate="2010-10-20T16:38:41.093" UserId="40" Text="Alton Brown and an Elvis impersonator called it a custard pie." />
  <row Id="17175" PostHistoryTypeId="5" PostId="8353" RevisionGUID="72000d3f-4288-4680-937b-8e4c2e60b4ad" CreationDate="2010-10-20T16:56:14.723" UserId="1236" Comment="added wiki info" Text="In my opinion, cakes rise, pies have crusts that are filled (and do not rise).  &#xD;&#xA;&#xD;&#xA;By those loose definitions, I would consider it a pie.&#xD;&#xA;&#xD;&#xA;**edit:** [Wikipedia says][1] it's neither.&#xD;&#xA;&#xD;&#xA;&gt;Many types of cheesecake are essentially custards, which can lead a novice baker to overcook them, expecting them to behave like true cakes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cheesecake" />
  <row Id="17177" PostHistoryTypeId="5" PostId="8351" RevisionGUID="efdbe577-2405-4e97-a68a-1fe1a82542d2" CreationDate="2010-10-20T17:11:28.247" UserId="2912" Comment="added tamping pressure" Text="McGee's On Food and Cooking also lists the mineral content of the water used as an important factor in crema.  He states that hard water will reduce the amount of crema produced but also that softened water causes over-extraction.&#xD;&#xA;&#xD;&#xA;Grind size and the tamper pressure applied by the barista also make a difference to the amount of crema.  Though I don't have any results handy to back this up.  Around 30 pounds or pressure (13.5 kg) applied to tamp the grounds is considered optimal.  Test this on a scale to get a feel for it.  I've heard that some award-winning baristi will tamp with less pressure but grind the coffee finer to compensate.&#xD;&#xA;&#xD;&#xA;As said before by SWrobel, beans should be freshly roasted 3 or 4 days prior.  Beans just roasted or within a day or two seem to produce much more crema but the crema produced is not as stable.  Possibly from too much CO2?&#xD;&#xA;&#xD;&#xA;I am currently using a northern Italian style roast and it produces a nice think crema.  Would be interested if anyone has done any experiments on how roast profile affects crema." />
  <row Id="17178" PostHistoryTypeId="2" PostId="8355" RevisionGUID="1bd467ac-d4a4-41ae-a296-231db27ce7fc" CreationDate="2010-10-20T17:26:02.827" UserDisplayName="Abe" Text="I'm looking for information on Tempe, especially how one make it themselves. Any info would be appreciated. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="17179" PostHistoryTypeId="1" PostId="8355" RevisionGUID="1bd467ac-d4a4-41ae-a296-231db27ce7fc" CreationDate="2010-10-20T17:26:02.827" UserDisplayName="Abe" Text="How to make your own Tempe?" />
  <row Id="17180" PostHistoryTypeId="3" PostId="8355" RevisionGUID="1bd467ac-d4a4-41ae-a296-231db27ce7fc" CreationDate="2010-10-20T17:26:02.827" UserDisplayName="Abe" Text="&lt;recipe&gt;&lt;soy&gt;" />
  <row Id="17181" PostHistoryTypeId="2" PostId="8356" RevisionGUID="275a35e0-7a4a-46be-b8de-8351c57d2975" CreationDate="2010-10-20T17:33:08.733" UserId="1887" Text="Do you mean tempeh? &#xD;&#xA;&#xD;&#xA;Tempeh is a fermented soybean product, grainier and denser than tofu. Making it requires a starter to help it ferment. &#xD;&#xA;&#xD;&#xA;[Recipes][1] can be found here. &#xD;&#xA;&#xD;&#xA;Otherwise, you'll have to move to Arizona. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tempeh.info/" />
  <row Id="17182" PostHistoryTypeId="5" PostId="8355" RevisionGUID="e2057594-34cd-45bd-bba4-d09358d50c34" CreationDate="2010-10-20T17:38:21.800" UserId="446" Comment="spelling and help search ability " Text="I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="17183" PostHistoryTypeId="4" PostId="8355" RevisionGUID="e2057594-34cd-45bd-bba4-d09358d50c34" CreationDate="2010-10-20T17:38:21.800" UserId="446" Comment="spelling and help search ability " Text="How to make your own Tempeh?" />
  <row Id="17184" PostHistoryTypeId="2" PostId="8357" RevisionGUID="4b0e101b-c469-4d55-8473-6cb8803e3045" CreationDate="2010-10-20T17:41:01.113" UserId="222" Text="Try the [Calorie King site][1] - you can search for tons of foods and input serving sizes.  Then just apply your local food cost to find out what is the best value for you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.calorieking.com/foods/" />
  <row Id="17185" PostHistoryTypeId="2" PostId="8358" RevisionGUID="31319d62-e190-4e38-931e-15c259b49b06" CreationDate="2010-10-20T17:43:15.207" UserId="446" Text="Tempe is a fermented with the fungus Rhizopus oligosporus, you will need to find a strain or starter to make it in your home.  Once you have that, some boiling and some vinegar and a day and a half later you have tempeh." />
  <row Id="17187" PostHistoryTypeId="5" PostId="8357" RevisionGUID="22c2dd9f-6c07-4e76-a8e4-570ea4320878" CreationDate="2010-10-20T17:50:15.473" UserId="222" Comment="added 352 characters in body" Text="Try the [Calorie King site][1] - you can search for tons of foods and input serving sizes.  Then just apply your local food cost to find out what is the best value for you.&#xD;&#xA;&#xD;&#xA;Even though beans might be the cheapest (which is debatable), you have to eat a lot of them to get the same amount of protein that you would from something else.&#xD;&#xA;1/2c black beans with 9g protein might cost 10 cents.&#xD;&#xA;1oz of chicken with 9g protein could cost as little as $2.99/lb /16 or about 20 cents.  Really depends on how cheap your chicken is.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.calorieking.com/foods/" />
  <row Id="17188" PostHistoryTypeId="2" PostId="8360" RevisionGUID="8d6454f7-6b77-403b-8bcb-b81439f26d52" CreationDate="2010-10-20T17:50:41.243" UserId="15" Text="A good way to extend the soup you already have (a chunk of) is to begin a base/stock (using something like some celery hearts, or thinly sliced celery, shredded carrots, a bay leaf, a stalk of parsley, etc) and then defrosting the chunk in the base once it has a nice savory flavor of its own established. To minimize over-cooking of existing components of your soup I would recommend breaking it up with a wooden spoon and cooking very low as you will also likely end up with an excess of useless moisture (from freezing the soup) that you'll need to cook off. &#xD;&#xA;&#xD;&#xA;As for the noodles, since they will require less time relative to cooking off the moisture my personal take would be to cook them on their own and add them in the last 5 minutes of simmering. Whether they will stand up to cooking in the soup itself is determined by the noodle type, and the added starch wouldn't hurt the soup. " />
  <row Id="17189" PostHistoryTypeId="2" PostId="8361" RevisionGUID="b35c2dda-2f47-47d6-927d-ef76b8f11a06" CreationDate="2010-10-20T17:57:07.503" UserId="15" Text="With something like this I would actually think of adding nutritional yeast. If the cheesy taste doesn't alarm your sensibilities (the cheddar would mask it well), nutritional yeast can be a terrific thickening agent for meat dishes. It wont harden up like egg is sometimes wont to do, and it will soak up excess grease from the ground beef." />
  <row Id="17190" PostHistoryTypeId="5" PostId="8357" RevisionGUID="6602b425-8da3-4b43-bf1f-5b5f149d5694" CreationDate="2010-10-20T18:02:37.953" UserId="222" Comment="added 29 characters in body" Text="Try the [Calorie King site][1] - you can search for tons of foods and input serving sizes.  Then just apply your local food cost to find out what is the best value for you.&#xD;&#xA;&#xD;&#xA;Even though beans might be the cheapest (which is debatable), you have to eat a lot of them to get the same amount of protein that you would from something else.&#xD;&#xA;1/2c black beans with 9g protein might cost up to 20 cents dried, 25 cents canned.&#xD;&#xA;1oz of chicken with 9g protein could cost as little as $2.99/lb /16 or about 20 cents.  Really depends on how cheap your chicken is.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.calorieking.com/foods/" />
  <row Id="17191" PostHistoryTypeId="6" PostId="8355" RevisionGUID="aca75135-b785-4a22-bfe5-fe2501053b5f" CreationDate="2010-10-20T18:49:21.147" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;soy&gt;&lt;indonesian-cuisine&gt;" />
  <row Id="17192" PostHistoryTypeId="6" PostId="4708" RevisionGUID="14eb2e51-62f7-4639-8847-9f36942e1ea8" CreationDate="2010-10-20T18:50:23.203" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;fish&gt;&lt;sous-vide&gt;" />
  <row Id="17193" PostHistoryTypeId="2" PostId="8362" RevisionGUID="73b4975b-32b1-4ccd-8b57-a173ab30290c" CreationDate="2010-10-20T18:59:33.527" UserId="15" Text="Coriander, cilantro, and sage are more standby's for a good chili powder as well. Nanami-togarashi is an asian chili powder with a citrusy flavor from lime [peel?]. Also, dont be afraid to get some sinusy piquant goodness in there with a little ginger or mustard or turmeric (only a pinch or it may get closer to curry). &#xD;&#xA;&#xD;&#xA;You may also like to source the chiles you are using. You may find that getting a dried tien tsin (the hot peppers from asian cooking) and a dried bell pepper, and milling these with a mortar and pestle is a good way to play with the spectrum of spice in your powder." />
  <row Id="17194" PostHistoryTypeId="2" PostId="8363" RevisionGUID="0a4d90d7-ef2e-4f7f-b7fc-175a8b89784a" CreationDate="2010-10-20T19:20:51.670" UserId="2912" Text="I currently have a borosilicate glass teapot.  Glass seems to have the advantage that it will not absorb flavours and so can be used for all styles of tea.  &#xD;&#xA;&#xD;&#xA;What are some of the advantages of using a clay or ceramic teapot over glass?  I am not interested in the differences in style or size, just the material used." />
  <row Id="17195" PostHistoryTypeId="1" PostId="8363" RevisionGUID="0a4d90d7-ef2e-4f7f-b7fc-175a8b89784a" CreationDate="2010-10-20T19:20:51.670" UserId="2912" Text="Advantages of using a non-glass teapot?" />
  <row Id="17196" PostHistoryTypeId="3" PostId="8363" RevisionGUID="0a4d90d7-ef2e-4f7f-b7fc-175a8b89784a" CreationDate="2010-10-20T19:20:51.670" UserId="2912" Text="&lt;tea&gt;" />
  <row Id="17197" PostHistoryTypeId="6" PostId="8363" RevisionGUID="f994ae7a-783f-477f-a887-4a327d3a911e" CreationDate="2010-10-20T19:33:05.427" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;tea&gt;" />
  <row Id="17198" PostHistoryTypeId="2" PostId="8364" RevisionGUID="d8e6ca6b-020d-487e-8079-8a0a5f84dd6e" CreationDate="2010-10-20T20:01:54.583" UserId="218" Text="Won't break if you drop it?&#xD;&#xA;&#xD;&#xA;Other than that, you're bound to get a metallic taste out of any metal teapot (that isn't enameled, and most of them will be) that you use to make any tea with even a hint of acidity (most teas are somewhat acidic). The more reactive the metal (copper, silver, iron) the more taste.&#xD;&#xA;&#xD;&#xA;I'd stick with glass for the best experience, though I've seen a number of restaurants use small stainless steel pots to good effect." />
  <row Id="17199" PostHistoryTypeId="2" PostId="8365" RevisionGUID="3916efb0-4695-4a14-a8d2-2ee709bcb545" CreationDate="2010-10-20T20:03:48.553" UserId="2800" Text="Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a flavour or does it serve some other purpose?" />
  <row Id="17200" PostHistoryTypeId="1" PostId="8365" RevisionGUID="3916efb0-4695-4a14-a8d2-2ee709bcb545" CreationDate="2010-10-20T20:03:48.553" UserId="2800" Text="What are the positive effects of adding celery to a sauce?" />
  <row Id="17201" PostHistoryTypeId="3" PostId="8365" RevisionGUID="3916efb0-4695-4a14-a8d2-2ee709bcb545" CreationDate="2010-10-20T20:03:48.553" UserId="2800" Text="&lt;sauce&gt;&lt;celery&gt;" />
  <row Id="17202" PostHistoryTypeId="2" PostId="8366" RevisionGUID="bb48ae6a-5023-4c6c-a119-f378af255fb1" CreationDate="2010-10-20T20:09:18.570" UserId="2047" Text="Celery is an aromatic, and 1/3 of a [mirepoix][1]. It's used for the base flavor of a lot of French and Cajun/Creole cuisine. It doesn't serve any important chemical role that I'm aware of, so you can omit or substitute it if you really don't like the flavor.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mirepoix_%28cuisine%29" />
  <row Id="17203" PostHistoryTypeId="5" PostId="8364" RevisionGUID="62fe27f8-a9a3-4a5d-8991-ebbedb1d5b60" CreationDate="2010-10-20T20:19:14.543" UserId="218" Comment="added 94 characters in body" Text="Won't break if you drop it?&#xD;&#xA;&#xD;&#xA;Other than that, you're bound to get a metallic taste out of any metal teapot (that isn't enameled, and most of them will be) that you use to make any tea with even a hint of acidity (most teas are somewhat acidic). The more reactive the metal (copper, silver, iron) the more taste. Of course, the tea cools off super fast in those as well, so it doesn't have much leach time.&#xD;&#xA;&#xD;&#xA;I'd stick with glass for the best experience, though I've seen a number of restaurants use small stainless steel pots to good effect." />
  <row Id="17204" PostHistoryTypeId="2" PostId="8367" RevisionGUID="30a3cf40-c7ba-4ed3-9587-9b9838bff460" CreationDate="2010-10-20T20:26:36.697" UserId="2877" Text="Glass and ceramic teapot are pretty similar except that the glass teapot will get really hot, but you can see your mix of tea in it and it's easier to clean.&#xD;&#xA;Have a nice cup of tea Ryan! " />
  <row Id="17208" PostHistoryTypeId="5" PostId="8363" RevisionGUID="71298c09-2c07-41da-be47-b179bde1087b" CreationDate="2010-10-20T20:44:46.573" UserId="2912" Comment="added question about Yixing clay teapots" Text="I currently have a borosilicate glass teapot.  Glass seems to have the advantage that it will not absorb flavours and so can be used for all styles of tea.  &#xD;&#xA;&#xD;&#xA;What are some of the advantages of using a clay or ceramic teapot over glass?  I am not interested in the differences in style or size, just the material used.&#xD;&#xA;&#xD;&#xA;Edit: anyone with information on Yixing clay teapots and its (dis)advantages?" />
  <row Id="17209" PostHistoryTypeId="5" PostId="8363" RevisionGUID="f1185adc-fc8b-4ac4-85c8-c33537ed32c6" CreationDate="2010-10-20T20:50:11.070" UserId="2912" Comment="better working on prev. edit" Text="I currently have a borosilicate glass teapot.  Glass seems to have the advantage that it will not absorb flavours and so can be used for all styles of tea.  &#xD;&#xA;&#xD;&#xA;What are some of the advantages of using a clay or ceramic teapot over glass?  I am not interested in the differences in style or size, just the material used.&#xD;&#xA;&#xD;&#xA;Edit: anyone with information on clay teapots, such as the Yixing, and its (dis)advantages?" />
  <row Id="17210" PostHistoryTypeId="2" PostId="8369" RevisionGUID="f40f01b4-c0e1-483c-92c0-aba5232defb9" CreationDate="2010-10-20T20:51:00.943" UserId="2939" Text="This post has been out there for a while - but I found that first parboiling the potatoes (about 10 minutes); then baking them, skins ON in a low-medium temperature oven, until cooked; then cooling slightly and scooping out the flesh; made for much fluffier and generally lighter gnocchi.  &#xD;&#xA;&#xD;&#xA;Of course, you still need to mash the flesh well, but having it pre-cooked and almost dried out, means that mashing/handling the dough is minimised.  &#xD;&#xA;&#xD;&#xA;As a bonus, you get to season and eat the delicious potato skins.  " />
  <row Id="17211" PostHistoryTypeId="2" PostId="8370" RevisionGUID="d9df78b6-ed24-4cf3-8a43-9a33301d8236" CreationDate="2010-10-20T20:56:41.950" UserId="15" Text="As with most spices, especially once you are talking about varieties and the differences between them, it is difficult to speak directly to what each tastes like.&#xD;&#xA;&#xD;&#xA;However, a good way of finding out the differences between spices like paprika is to &quot;bloom&quot; them, where you dry toast them in a skillet. i find one way of doing this and getting to enjoy they flavor immediately is by then following the toasting with a splash of olive oil and lightly toasting a bagel in the spices." />
  <row Id="17212" PostHistoryTypeId="2" PostId="8371" RevisionGUID="fdb32640-8f96-45a2-a589-628279005af5" CreationDate="2010-10-20T21:08:51.167" UserId="1675" Text="I find with glass teapots they get extremely hot, where a ceramic tea pot does not. In my experience the Tea also stays hotter in a ceramic teapot.&#xD;&#xA;&#xD;&#xA;The ceramic teapots are harder to clean though, and you can't see the tea brewing as easy. " />
  <row Id="17216" PostHistoryTypeId="2" PostId="8372" RevisionGUID="d5623610-f5c4-4543-9e8d-5d820f2fa932" CreationDate="2010-10-20T21:45:00.660" UserId="2428" Text="Typically I chop up a head of romaine, swish it around in some cool water, then spin it dry.  The swishing water ends up very green, however.  I'm wondering if it's getting doused in some dye prior to purchase, or if I'm preparing it wrong and leeching out the nutrients?" />
  <row Id="17217" PostHistoryTypeId="1" PostId="8372" RevisionGUID="d5623610-f5c4-4543-9e8d-5d820f2fa932" CreationDate="2010-10-20T21:45:00.660" UserId="2428" Text="Green lettuce water?" />
  <row Id="17218" PostHistoryTypeId="3" PostId="8372" RevisionGUID="d5623610-f5c4-4543-9e8d-5d820f2fa932" CreationDate="2010-10-20T21:45:00.660" UserId="2428" Text="&lt;cleaning&gt;&lt;lettuce&gt;" />
  <row Id="17219" PostHistoryTypeId="6" PostId="1461" RevisionGUID="7f9f88cb-cd94-4879-b2e9-48e443d46c8f" CreationDate="2010-10-20T21:47:15.700" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;potatoes&gt;&lt;italian-cuisine&gt;&lt;gnocchi&gt;" />
  <row Id="17220" PostHistoryTypeId="2" PostId="8373" RevisionGUID="c6db70c5-d19d-49e4-91bc-9ac839d4c02f" CreationDate="2010-10-20T22:37:22.810" UserId="641" Text="In [The Netherlands][1], they are promoting insects as food. I haven't tried, but they must be cheap and proteins. Not vegan, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food-info.net/uk/products/insects/intro.htm" />
  <row Id="17221" PostHistoryTypeId="2" PostId="8374" RevisionGUID="269b1ed2-dc28-45f5-8eec-a7c42c46f742" CreationDate="2010-10-21T00:19:12.940" UserId="2877" Text="I never heard of lettuce dye, I wouldn't panic with that. You are not loosing nutriments either, like Michael said it might be chlorophyle, wich would explain the green color, but you are not loosing nutriments for sure. I often have green water too, it's really not a big deal, don't worry!" />
  <row Id="17222" PostHistoryTypeId="5" PostId="7930" RevisionGUID="12878302-e37b-41e8-b029-7c50480dc1ac" CreationDate="2010-10-21T00:23:41.700" UserId="1670" Comment="added 2 characters in body" Text="Second attempt:&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Start with raw almonds, blanched and peeled, and food processes them to a very fine meal (I needed about 1.5 cups of nuts to make it work in my food-processor so the excess has been sealed and popped in the refrigerator). I never got it to turn to butter just *sticky*, fine meal.&#xD;&#xA;&#xD;&#xA;Substitute the almond meal for flour at 4 to 1 (that is for  recipe calling for 2 tbsp of flour use 8 tbsp of almond meal.&#xD;&#xA;&#xD;&#xA;The result did not have the ugly color of the first experiment, though it was still a bit darker than the flour based curry. The texture was smooth on the tongue this time (you must get the meal very fine!) and nearly as think as the flour based recipe. The eye could still detect some grain structure, but it didn't detract from the experience of eating the dish.&#xD;&#xA;&#xD;&#xA;The taste of toasted almond was detectable in the dish, but set off the usual flavors very nicely. However, the pure bulk of almond meal employed diluted the spiciness somewhat: you might wast to ramp up the hot a little.&#xD;&#xA;&#xD;&#xA;I'm still considering trying hazelnuts, but I'm pretty happy with what I've got so far.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;First attempt.&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;The substitution was fine meal made from raw almonds using about twice as much as the flour it was replacing (taking [Michael's thoughts about starch levels][1] into account). The results were mixed: grainy and a slightly unappetizing, nearly black color. The sauce gelled a bit at first, but lost the proper consistency sometime after I had half the usual amount of liquid added. Despite these short comings, the flavor was very nice.&#xD;&#xA;&#xD;&#xA;I'll probably take another crack at it soon, and plan three adjustments from tonight's attempt:&#xD;&#xA;&#xD;&#xA;* peel the almonds---I think the skins played a major part in the color situation&#xD;&#xA;* grind the meal finer still, it may have to be butter&#xD;&#xA;* increase the amount a bit more&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7898/can-i-use-nut-meal-or-nut-butter-as-a-curry-base/7902#7902" />
  <row Id="17223" PostHistoryTypeId="5" PostId="7898" RevisionGUID="0d277605-fe98-4518-be90-825a45c62936" CreationDate="2010-10-21T00:24:19.140" UserId="1670" Comment="added 1 characters in body" Text="Does anyone have experience trying to form a curry with nut starch?&#xD;&#xA;&#xD;&#xA;Can I make it work at all? Will I need less oil because the nut carries some of it's own?&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;Background for this:&#xD;&#xA;&#xD;&#xA;For the last few years I've been making a Japanese style curry using the *&quot;fry flour and spices, then slowly add liquid while stirring&quot;* approach, and I have found the results very satisfying, and would like to share them around.&#xD;&#xA;&#xD;&#xA;One possible target for this largess is trying to avoid flour in her diet, and my better half suggested substituting nut meal. &#xD;&#xA;&#xD;&#xA;I'm a little worried about nut meal being too course to form the proper emulsion, but if I blend it down too much I'll have nut butter instead." />
  <row Id="17224" PostHistoryTypeId="5" PostId="8345" RevisionGUID="7eef9551-2254-48cd-8306-e55694fdcbec" CreationDate="2010-10-21T00:28:11.943" UserId="2877" Comment="added 1 characters in body" Text="Tofu is a great source of proteins, it's very cheap, but doesn't taste anything. I suggest to cook it with anything tasty you like and the tofu will get all the taste. Ex: throw some tofu in a pad thai = full of cheap proteins and really tasty." />
  <row Id="17225" PostHistoryTypeId="2" PostId="8375" RevisionGUID="702f3484-0d9e-4605-b8de-56d37da0b318" CreationDate="2010-10-21T03:37:11.167" UserId="2125" Text="I just looked on the All-Clad website ([faq 7][1] and [faq 13][2]). It says that because the MC2 has a brushed aluminum allow exterior, it mush be hand washed. Why is the dishwasher bad for it?&#xD;&#xA;It's just soap and water (and sometimes rinse aid) right? Is it the rinse aid that does something to the pot/pan? Is it because the jets of the dishwasher too strong for the pot?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq7&#xD;&#xA;  [2]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq13" />
  <row Id="17226" PostHistoryTypeId="1" PostId="8375" RevisionGUID="702f3484-0d9e-4605-b8de-56d37da0b318" CreationDate="2010-10-21T03:37:11.167" UserId="2125" Text="Why is the dishwasher not recommended for my All-Clad MC2 line of pot and pans?" />
  <row Id="17227" PostHistoryTypeId="3" PostId="8375" RevisionGUID="702f3484-0d9e-4605-b8de-56d37da0b318" CreationDate="2010-10-21T03:37:11.167" UserId="2125" Text="&lt;cleaning&gt;&lt;pan&gt;&lt;pot&gt;" />
  <row Id="17228" PostHistoryTypeId="2" PostId="8376" RevisionGUID="ecef1b55-af2c-4a93-8c84-a6ea1ef21bc0" CreationDate="2010-10-21T03:47:11.500" UserId="2125" Text="Quinoa is an *excellent* source of protein.&#xD;&#xA;&#xD;&#xA;- It's good for vegetarians.&#xD;&#xA;- It is also good for people with allergies to gluten b/c it is gluten free.&#xD;&#xA;- Culinarily I love the texture and body of the grain. Think of it like couscous but with a little thin shell around each grain.&#xD;&#xA;- It also comes in different colors (white, red or black) so that you can use that to your advantage when creating a dish." />
  <row Id="17229" PostHistoryTypeId="2" PostId="8377" RevisionGUID="2a65b7c2-9d5c-4bec-a868-18272598b769" CreationDate="2010-10-21T04:10:54.277" UserDisplayName="santanu dasgupta" Text="Just chew a gum while cutting it.. u will not tear a bit.. its a master secret.. trust me.." />
  <row Id="17231" PostHistoryTypeId="2" PostId="8378" RevisionGUID="b3969f7c-442f-4fa4-bcd2-f60242245f50" CreationDate="2010-10-21T04:19:26.083" UserId="266" Text="The usual reason given is that Aluminum will react with the alkalis in dishwasher detergent and discolour.&#xD;&#xA;&#xD;&#xA;[Automatic dishwasher detergent has a lot of stuff in it.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.healthycleaning101.org/english/SDAC_autodish.html" />
  <row Id="17232" PostHistoryTypeId="5" PostId="8375" RevisionGUID="5f5e9fd8-1563-4e17-ad80-34d489d7011d" CreationDate="2010-10-21T04:57:08.163" UserId="218" Comment="spelling" Text="I just looked on the All-Clad website ([faq 7][1] and [faq 13][2]). It says that because the MC2 has a brushed aluminum alloy exterior, it mush be hand washed. Why is the dishwasher bad for it?&#xD;&#xA;It's just soap and water (and sometimes rinse aid) right? Is it the rinse aid that does something to the pot/pan? Is it because the jets of the dishwasher too strong for the pot?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq7&#xD;&#xA;  [2]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq13" />
  <row Id="17233" PostHistoryTypeId="2" PostId="8379" RevisionGUID="aa909ad7-217d-498d-82dc-58cbb35f17f1" CreationDate="2010-10-21T05:58:33.457" UserId="1393" Text="I can answer you with first hand experience and a picture. Your lovely dark gray finish will become light gray, streaked, and hideous. I'll never buy this style of pot again, it is just too useful to be able to dishwash them sometimes.&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/gZWkF.jpg" />
  <row Id="17234" PostHistoryTypeId="2" PostId="8380" RevisionGUID="3dc0f4ac-0f01-4ef7-a56a-d88a19e38404" CreationDate="2010-10-21T06:00:25.600" UserId="2951" Text="OK.. I guess there is no right or wrong answer for this question, so let me start this with a story. &#xD;&#xA;&#xD;&#xA;&quot;Many years ago, there was a poor guy in a remote Chinese Village and he owned a clay teapot and the teapot had been using for generations. One day a city man came to the village and saw the teapot and he was very impressed by the teapot, so he decided to buy the teapot and paid thousands for it. He told the village guy that he would pick it up next day. The village was so excited and he reckoned he needed to give the pot a big clean, so the buyer would be happy about it. &#xD;&#xA;&#xD;&#xA;Next day, the city man came back and saw the teapot was very clean, it was so clean that there was not stain at all. The city man then was very disappointed and decided to drop the sale. The village man didn't know what went wrong and just found out that the teapot wasn't worth anything, but the tea stain that got built up by generations was worth the most.&quot;&#xD;&#xA;&#xD;&#xA;This story tells us that Chinese have a long history of using clay pots and the clay pots themselves enhance the tea favour because the &quot;stain&quot; adds favour to tea. Also, temperature can be controled better with clay pot. &#xD;&#xA;&#xD;&#xA;REMEMBER the mort IMPORTANT THING ABOUT TEA!!! You are not supposed to leave tea in the teapot for more than couple of mins as the acids from tea would come out if you leave the tea in pot for too long. &#xD;&#xA;&#xD;&#xA;What I wanna say is advantage of using clay pot will enhance tea favour, but it's a very personal choice. Glass pot is fine and just don't leav tea in the pot for too long.&#xD;&#xA;&#xD;&#xA;Also, avoid using metal pots as the chemical reactions between tea and metal don't go too well..&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17235" PostHistoryTypeId="2" PostId="8381" RevisionGUID="c6b32811-2b02-4c1b-b960-6baeee5dd9a6" CreationDate="2010-10-21T06:05:36.243" UserId="2951" Text="I cheated a bit, but here is a link with some details&#xD;&#xA;http://lowcarbdiets.about.com/od/whattoeat/a/highproteinfood.htm&#xD;&#xA;&#xD;&#xA;If this is right, then tofu may be the cheapest source" />
  <row Id="17236" PostHistoryTypeId="2" PostId="8382" RevisionGUID="19e88a86-40dc-4597-ab48-d2663d4d39b2" CreationDate="2010-10-21T08:00:32.580" UserId="611" Text="I think that alot of the difference is aesthetic.&#xD;&#xA;&#xD;&#xA;Tea will eventually stain anything, including glass.&#xD;&#xA;If the stains are inside the creamic teapot, they won't bother anyone, and can quietly add a touch to the flavour.&#xD;&#xA;In a glass teapot, the stains are visible from outside, and might put some people off their tea.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17237" PostHistoryTypeId="2" PostId="8383" RevisionGUID="3e606319-fde8-4198-9479-9ce977c175b9" CreationDate="2010-10-21T11:07:50.603" UserId="2391" Text="Ideally I'd have:&#xD;&#xA;&#xD;&#xA; 1. An western style ceramic pot or two (one small one large) for black teas like Kenyan,&#xD;&#xA;    Ceylon or Assam based teas which I'd only rinse out (unless it got forgotten and grew mold! in which case it gets a good scrub) &#xD;&#xA; 2. A glass pot for strongly flavoured teas or heavy tannin tea like Lapsang Souchong&#xD;&#xA;    or chai (if i make it in a pot) which would be cleaned each time &#xD;&#xA; 3. An eastern style ceramic pot for green tea" />
  <row Id="17238" PostHistoryTypeId="5" PostId="8255" RevisionGUID="cbbdd465-f0a5-4147-af67-aa171e6c2d08" CreationDate="2010-10-21T11:32:03.963" UserId="2911" Comment="added 164 characters in body" Text="With lettuce, parsley, or green leaves in general, I care for three things:&#xD;&#xA;&#xD;&#xA;**Avoid mechanical damage**&#xD;&#xA;&#xD;&#xA;Even tiny fractures rot much faster, if the cell fabric is intact, it does a good job of preserving the lettuce. Specifically, this means:&#xD;&#xA;&#xD;&#xA;  - very careful handling when cleaning and taking apart the lettuce head&#xD;&#xA;  - use a box instead of a bag&#xD;&#xA;  - don't put too many leaves in one container, I typically use 3 boxes for a head of lettuce&#xD;&#xA;&#xD;&#xA;**Store clean**&#xD;&#xA;&#xD;&#xA;  - rinse with cold water&#xD;&#xA;  - if stored longer, rinse again and use a fresh box after 4-5 days&#xD;&#xA;  - if stored longer, inspect the leaves and prune those that show brown spots (they can normally still be used for a salad right away)&#xD;&#xA;  - the best material for storage containers for almost any food is glass, it's the easiest to keep thoroughly clean.&#xD;&#xA;&#xD;&#xA;**Store neither too dry, nor too wet**&#xD;&#xA;&#xD;&#xA;  - get rid of excess water after rinsing&#xD;&#xA;  - use an airtight container, so the leaves don't dry out (i. e. get limp)&#xD;&#xA;  - there should never be pools of water (not even tiny ones) in the container. If the lettuce is too wet, water will gather where the leaves touch the walls of the box.&#xD;&#xA;" />
  <row Id="17239" PostHistoryTypeId="2" PostId="8384" RevisionGUID="5a241c8a-156b-4bec-9427-1c77891f30e9" CreationDate="2010-10-21T11:36:47.243" UserId="2757" Text="If it's meat protein you're after you can't beat game for value and taste. My local game dealer sells pheasant, partridge, duck, venison, rabbit and hare. The flavour from these meats is wonderful (hare fillets are just like fillet of beef) and you have the added vantage of the meat being 100% free range." />
  <row Id="17240" PostHistoryTypeId="5" PostId="8255" RevisionGUID="da4367f1-a1b9-4e12-893b-e9025aeb8cd5" CreationDate="2010-10-21T11:40:59.367" UserId="2911" Comment="added 434 characters in body" Text="With lettuce, parsley, or green leaves in general, I care for three things:&#xD;&#xA;&#xD;&#xA;**Avoid mechanical damage**&#xD;&#xA;&#xD;&#xA;Even tiny fractures rot much faster, if the cell fabric is intact, it does a good job of preserving the lettuce. Specifically, this means:&#xD;&#xA;&#xD;&#xA;  - very careful handling when cleaning and taking apart the lettuce head&#xD;&#xA;  - use a box instead of a bag&#xD;&#xA;  - don't put too many leaves in one container, I typically use 3 boxes for a head of lettuce&#xD;&#xA;&#xD;&#xA;**Store clean**&#xD;&#xA;&#xD;&#xA;  - rinse with cold water&#xD;&#xA;  - if stored longer, rinse again and use a fresh box after 4-5 days&#xD;&#xA;  - if stored longer, inspect the leaves and prune those that show brown spots (they can normally still be used for a salad right away)&#xD;&#xA;  - the best material for storage containers for almost any food is glass, it's the easiest to keep thoroughly clean.&#xD;&#xA;&#xD;&#xA;**Store neither too dry, nor too wet**&#xD;&#xA;&#xD;&#xA;  - get rid of excess water after rinsing&#xD;&#xA;  - use an airtight container, so the leaves don't dry out (i. e. get limp)&#xD;&#xA;  - there should never be pools of water (not even tiny ones) in the container. If the lettuce is too wet, water will gather where the leaves touch the walls of the box.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I usually buy fresh heads of lettuce from local suppliers and prepare them for storage right after coming home. I can easily keep the leaves for a week and longer. In the winter, when the lettuce comes from Spain or France (I'm in Germany), the results are not as good, because the lettuce already had quite a journey. I then prefer field salad and the like, they are available locally way past December, and also store very well." />
  <row Id="17241" PostHistoryTypeId="2" PostId="8385" RevisionGUID="90d5aa11-053c-4dd3-b0c3-3b6da967f22c" CreationDate="2010-10-21T12:13:14.553" UserId="2391" Text="Like all aluminium they will discolour in the dishwasher, but will still be safe to use. [One site I saw][1] stated that the discolouration can be avoided by removing before the rinse cycle, which suggests to me it's the softeners rather than the detergent that does the damage.&#xD;&#xA;&#xD;&#xA;It's worth noting that very acidic foods or prolonged cooking can also stain aluminium. Ours has a dark stain where the water came up to while steaming a Christmas pudding and I've seen some ruined by jam making. &#xD;&#xA;&#xD;&#xA;NB in the past some people thought aluminium released into food during cooking was hazardous but this has since been disproven.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dishwasher-care.org.uk/best.html#load" />
  <row Id="17242" PostHistoryTypeId="5" PostId="8383" RevisionGUID="6337d97a-9515-4b63-b4c1-5d1938acfdc0" CreationDate="2010-10-21T12:52:49.427" UserId="2391" Comment="added 528 characters in body; deleted 1 characters in body; added 2 characters in body" Text="It depends on personal tastes (both aesthetic and flavour). Ceramic pots certainly retain heat longer which suits black tea as a pot can be on the go for a while. Clay is for the connoisseur and should be kept for one specific tea. These ideally need to be used regularly so don't suit most households (including me).&#xD;&#xA;&#xD;&#xA;I'd personally have:&#xD;&#xA;&#xD;&#xA; 1. A western style ceramic pot  (or two, one small, one large) for black teas like Kenyan,&#xD;&#xA;    Ceylon or Assam based teas which I'd only rinse out (unless it got forgotten and grew mold! in which case it gets a good scrub) &#xD;&#xA; 2. A glass pot for strongly flavoured teas or heavy tannin tea like Lapsang Souchong&#xD;&#xA;    or chai (if i make it in a pot) which would be cleaned each time &#xD;&#xA; 3. An eastern style ceramic pot for green tea as they generally keep the larger leaves back.&#xD;&#xA;&#xD;&#xA;The biggest difference I've found is that warming the pot is more significant when using ceramic or clay over glass as the material absorbs more heat.&#xD;&#xA;" />
  <row Id="17243" PostHistoryTypeId="6" PostId="8375" RevisionGUID="df312942-afb0-4c0b-af0b-7130e24df21b" CreationDate="2010-10-21T14:11:28.047" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;pan&gt;&lt;stainless-steel&gt;&lt;pot&gt;" />
  <row Id="17244" PostHistoryTypeId="2" PostId="8386" RevisionGUID="ba186531-bf6d-4a5a-beb8-d3f4d58ff469" CreationDate="2010-10-21T14:31:23.287" UserId="2832" Text="While it has texture and body of cake, I would argue that cheesecake has more pie-like qualities.  &#xD;&#xA;&#xD;&#xA; 1. It has a discrete crust.&#xD;&#xA; 2. It is more a filling than a batter.&#xD;&#xA; 3. It does not need to be frosted.&#xD;&#xA;&#xD;&#xA;My vote is &quot;pie.&quot;" />
  <row Id="17245" PostHistoryTypeId="2" PostId="8387" RevisionGUID="35ac229f-523c-4030-a95c-591f92adc88f" CreationDate="2010-10-21T14:45:37.350" UserId="2611" Text="When frying very delicate food - most notably, fish - you can't beat a nonstick pan. For everything else though, stainless steel is best because you can heat it so much higher and don't have to worry about scraping it. &#xD;&#xA;&#xD;&#xA;I've owned nonstick saucepans and casseroles in the past but as they've deteriorated, I've replaced them with stainless steel since I couldn't recall any times I'd been glad they were nonstick." />
  <row Id="17246" PostHistoryTypeId="5" PostId="8374" RevisionGUID="c9e975be-6d43-47ce-87f4-ff5420ea0686" CreationDate="2010-10-21T16:31:29.697" UserId="210" Comment="fixed spelling" Text="I never heard of lettuce dye, I wouldn't panic with that. You are not loosing nutriments either, like Michael said it might be chlorophyll, wich would explain the green color, but you are not losing nutriments for sure. I often have green water too, it's really not a big deal, don't worry!" />
  <row Id="17247" PostHistoryTypeId="2" PostId="8388" RevisionGUID="ccc15b71-a386-45e3-86bf-f83fbe594d2e" CreationDate="2010-10-21T16:49:09.727" UserId="1129" Text="I recently opened a container of store-bought dried apricots and they smell vaguely of fermentation/alcohol.  I've never noticed this before.&#xD;&#xA;&#xD;&#xA;They taste fine, but should I be concerned?  Do they need to be used soon?&#xD;&#xA;&#xD;&#xA;Worst-case, would I end up sick, or just tipsy? " />
  <row Id="17248" PostHistoryTypeId="1" PostId="8388" RevisionGUID="ccc15b71-a386-45e3-86bf-f83fbe594d2e" CreationDate="2010-10-21T16:49:09.727" UserId="1129" Text="Dried apricots smell of alcohol?" />
  <row Id="17249" PostHistoryTypeId="3" PostId="8388" RevisionGUID="ccc15b71-a386-45e3-86bf-f83fbe594d2e" CreationDate="2010-10-21T16:49:09.727" UserId="1129" Text="&lt;storage-lifetime&gt;&lt;alcohol&gt;&lt;fermentation&gt;" />
  <row Id="17250" PostHistoryTypeId="2" PostId="8389" RevisionGUID="51fc5d10-b0b1-4aa5-93f7-7fdd22b36010" CreationDate="2010-10-21T17:40:02.613" UserId="2911" Text="I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to keep the lid on for energy saving purposes. Is this possible at all? What makes the foam build up, why does it not when the lid is open?" />
  <row Id="17251" PostHistoryTypeId="1" PostId="8389" RevisionGUID="51fc5d10-b0b1-4aa5-93f7-7fdd22b36010" CreationDate="2010-10-21T17:40:02.613" UserId="2911" Text="(How) can I prevent pasta water from boiling over with the lid closed?" />
  <row Id="17252" PostHistoryTypeId="3" PostId="8389" RevisionGUID="51fc5d10-b0b1-4aa5-93f7-7fdd22b36010" CreationDate="2010-10-21T17:40:02.613" UserId="2911" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="17253" PostHistoryTypeId="2" PostId="8390" RevisionGUID="228dd7bc-b24b-46b8-8140-09debd6f7a84" CreationDate="2010-10-21T17:42:28.180" UserId="1163" Text="I've had apricots that smell vaguely like alcohol before, especially the ones that are not completely desiccated but are still plump and only dried to about half or so of their original volume. I've never had problems eating them and haven't had them go bad." />
  <row Id="17254" PostHistoryTypeId="2" PostId="8391" RevisionGUID="d2226d81-1874-40d0-93a8-99da0223bd20" CreationDate="2010-10-21T17:51:10.633" UserId="60" Text="You can use a larger pot. I always use my 12 qt stock pot to boil pasta in. I fill it anywhere from 1/3 to 2/3 full and have no problems with boil over. I too always use it with the lid on. Granted, you're going to use more energy to heat a larger quantity of water, but meh. I'd bet that your refrigerator and A/C use gobs more energy than your range.&#xD;&#xA;&#xD;&#xA;As to why it happens? I'm speculating here, but maybe it's the back pressure on the foam bubbles when the lid is on. With the lid off the bubbles can expand rapidly, and break. With the lid on, there is slight back pressure which could restrict the bubbles ability to expand as quickly." />
  <row Id="17255" PostHistoryTypeId="2" PostId="8392" RevisionGUID="05011f7b-a605-4c9e-aa48-974d9f0e9697" CreationDate="2010-10-21T18:08:23.783" UserId="15" Text="During cooking we have the active chemical processes occurring. However, much like any other chemical process, the decay of the compound created is just as metamorphic. &#xD;&#xA;&#xD;&#xA;Heat excites the passive transport processes but also cauterizes food making it useless after a certain point for flavor infusion. The cooling and re-pressurizing undergone in the refrigerator will cause flavors to continue redistributing themselves without further cooking the food (duh) and cause the fat and water layers to redistribute themselves only to be reincorporated during the re-heating process.&#xD;&#xA;&#xD;&#xA;&gt; [Passive transport][1] means moving&#xD;&#xA;&gt; biochemicals and atomic or molecular&#xD;&#xA;&gt; substances across the cell membrane.&#xD;&#xA;&gt; Unlike active transport, this process&#xD;&#xA;&gt; does not involve chemical energy. The&#xD;&#xA;&gt; four main kinds of passive transport&#xD;&#xA;&gt; are diffusion, facilitated diffusion,&#xD;&#xA;&gt; filtration and osmosis.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Passive_transport" />
  <row Id="17256" PostHistoryTypeId="2" PostId="8393" RevisionGUID="d9002ad9-33bc-4dcf-a844-c02e0150a4ed" CreationDate="2010-10-21T18:11:59.267" UserId="15" Text="Once the water reaches a boil and you've added the pasta you can also turn down the heat on the burner; this should reduce the creation of foam. I do not have the problem, though I also add salt and olive oil to the water and typically do not have foam." />
  <row Id="17257" PostHistoryTypeId="5" PostId="7736" RevisionGUID="3ca56382-7a13-4ece-8329-2d79c2218152" CreationDate="2010-10-21T18:24:18.890" UserId="905" Comment="improved remark on avoiding stirring. If you don't stir at all you will burn the dish.; added 10 characters in body" Text="I don't know that type of rice, but it sounds like it ran out of liquid before it was done. Some types of rice can be done in about 10m, some take over half an hour. My tricks for risotto like dishes are: &#xD;&#xA;&#xD;&#xA;- **taste regularly** so you can intervene as needed, &#xD;&#xA;- **avoid stirring** as much as you can (you have to stir a few times to avoid burning),&#xD;&#xA;- **fry the rice** with the onions before adding water,&#xD;&#xA;- **add liquid in small batches** until it's done.&#xD;&#xA;&#xD;&#xA;Try it with a few small batches to get the hang of it. It could very well be the wrong type of rice, so you may want to try other brands." />
  <row Id="17258" PostHistoryTypeId="2" PostId="8394" RevisionGUID="4f777b36-5dd7-4399-a942-76ba5ac8b9ac" CreationDate="2010-10-21T18:26:49.603" UserId="2172" Text="How can I make a firm risotto, without using the appropriate rice?&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;&#xD;&#xA;*I'm italian, and I've been cooking delicious risotto for years.&lt;br&gt;&#xD;&#xA;But in the place where I'm living right now there is only one kind of rice, with medium-long white grain, and no matter how carefully I could prepare it, the result is always a disappointing mashed blob...*" />
  <row Id="17259" PostHistoryTypeId="1" PostId="8394" RevisionGUID="4f777b36-5dd7-4399-a942-76ba5ac8b9ac" CreationDate="2010-10-21T18:26:49.603" UserId="2172" Text="Firm risotto using generic rice. Is it possible?" />
  <row Id="17260" PostHistoryTypeId="3" PostId="8394" RevisionGUID="4f777b36-5dd7-4399-a942-76ba5ac8b9ac" CreationDate="2010-10-21T18:26:49.603" UserId="2172" Text="&lt;rice&gt;&lt;risotto&gt;" />
  <row Id="17261" PostHistoryTypeId="2" PostId="8395" RevisionGUID="a1ca61f2-ef14-4694-aee9-462e0082cbf7" CreationDate="2010-10-21T18:30:05.763" UserId="2001" Text="Use the pasta cooking techniques in this answer:&#xD;&#xA;http://cooking.stackexchange.com/questions/3949/pasta-simmering-water-or-rolling-boil/3965#3965&#xD;&#xA;&#xD;&#xA;Bring just enough water to cover the pasta to a boil, put the lid on and let it sit.&#xD;&#xA;&#xD;&#xA;Use less water, less energy, and it can't boil over if it's not boiling.&#xD;&#xA;" />
  <row Id="17262" PostHistoryTypeId="2" PostId="8396" RevisionGUID="e41f46a0-be50-4782-a2a7-f1e1b582a97f" CreationDate="2010-10-21T19:47:15.987" UserId="1259" Text="So I made this. It worked out really well. The recipe leaves some room for improvement, but overall, I was happy with the way it turned out. &#xD;&#xA;&#xD;&#xA;I rolled out the chocolate, pressed crumpled tin foil in, and then made the nori. &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The dish put together. &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;Dessert for four.&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;I used reverse spherification of peach puree for the caviar, sliced peaches as ginger, raspberry sauce as soy, rice pudding as sushi rice, and pistachio butter as wasabi. The presentation was great. The flavor was good. &#xD;&#xA;&#xD;&#xA;Some things that could greatly help this dish:&#xD;&#xA;&#xD;&#xA; 1. The pistachio butter didn't work at all. The flavor clashed terribly with the dish. Next time, I think I'll try a mint whipped cream with some green food dye.  &#xD;&#xA; 2. To get the texture in the chocolate, I crumpled the tinfoil and then uncrumpled it to make the impression. I think this would have worked better if I'd crumpled it in to a cylinder and then rolled it across the chocolate. &#xD;&#xA; 3. I left the spheres in a water bath for a while and flavor leached in to the bath (the spheres tasted different upon making and serving). This should be the last step next time.&#xD;&#xA; 4. I didn't strain the raspberry sauce. It tasted good, but was too thick as &quot;soy&quot;. Straining would have fixed that, I think. &#xD;&#xA; 5. The peach slices could have been cut much thiner so that they could get a ginger folded look on the plate. &#xD;&#xA; 6. I could have done a more Japanese presentation. Some soy sauce containers with the 'soy' and the 'wasabi' would have been a much better presentation. Unfortunately, I didn't have a set of 4 plates. &#xD;&#xA; 7. The chocolate was firm to begin with, but really got soft with handling and being in a hot kitchen. Next time I would make the cups, fill with rice, and then refrigerate until service.&#xD;&#xA;&#xD;&#xA;I welcome thoughts or suggestions in the comments. &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/aFNrP.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/NKASr.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/AOpqp.jpg" />
  <row Id="17263" PostHistoryTypeId="6" PostId="8394" RevisionGUID="6d33f817-44c9-4bb2-a62e-82d3dde56dd8" CreationDate="2010-10-21T20:02:36.647" UserId="15" Comment="edited tags" Text="&lt;substitutions&gt;&lt;rice&gt;&lt;risotto&gt;" />
  <row Id="17265" PostHistoryTypeId="2" PostId="8398" RevisionGUID="729db4a5-cf30-4f2c-8d64-a80e45222ba3" CreationDate="2010-10-21T20:28:39.707" UserId="2569" Text="It was almost certainly the lack of fat from cream. I once tried to make Alfredo sauce using milk... miserable failure doesn't begin to cover it. The cheese just clumped and turned practically crunchy, it seized so bad. I've since figured out that sour cream is a much better substitute than milk if I don't have cream handy. (With my mother in the house, there is *always* sour cream.)" />
  <row Id="17266" PostHistoryTypeId="2" PostId="8399" RevisionGUID="3c070291-10a5-4e72-b56b-05806b252992" CreationDate="2010-10-21T20:45:37.420" UserId="2047" Text="From my answer on another question (that justkt linked in the comments):&#xD;&#xA;&#xD;&#xA;http://www.cooksillustrated.com/tastetests/overview.asp?docid=13283&#xD;&#xA;&#xD;&#xA;&gt; Arborio rice, the classic choice for risotto, contains roughly 19 to 21 percent amylose. However, that is not the only difference. The desirable &quot;bite&quot; in risotto is due to a defect in Arborio rice called chalk. During maturation, the starch structures at the grain's core deform, making for a firm, toothy center when cooked. &#xD;&#xA;&#xD;&#xA;Sorry, but for the best risotto, you really need an appropriate rice." />
  <row Id="17267" PostHistoryTypeId="2" PostId="8400" RevisionGUID="ac59f62f-e428-40c4-92e7-a68402b23411" CreationDate="2010-10-21T20:52:34.153" UserId="15" Text="This may sound counterintuitive, but adding flour prior to adding the cheese can smoothen the process of adding cheese. If you look to one of the old [Betty Crocker's (or the website under &quot;Classic&quot;)][1] you will see that it was a part of the base of the sauce. I typically add it by pinches rather than by any fraction of a cup, but still it can help. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bettycrocker.com/recipes/macaroni-and-cheese/b0bc4aeb-fe0a-4079-b81b-0b18eb548a70" />
  <row Id="17268" PostHistoryTypeId="2" PostId="8401" RevisionGUID="84bf06b4-d73a-47b6-a680-8ff8399326e7" CreationDate="2010-10-21T21:20:15.533" UserDisplayName="Greg" Text="you can use a lid with holes in it - i use it for cooking and it works pretty good" />
  <row Id="17269" PostHistoryTypeId="2" PostId="8402" RevisionGUID="f25b99ef-ead0-4d80-bff7-967741d91645" CreationDate="2010-10-22T00:42:17.343" UserId="373" Text="Mum taught me to bake bread and one of her tips was to warm the flour first.&#xD;&#xA;&#xD;&#xA;It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time.&#xD;&#xA;&#xD;&#xA;Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc. &#xD;&#xA;&#xD;&#xA;How important do others rate warming the flour? Any tips for doing it quickly that don't involve a &quot;low oven&quot; since I haven't found that very successful." />
  <row Id="17270" PostHistoryTypeId="1" PostId="8402" RevisionGUID="f25b99ef-ead0-4d80-bff7-967741d91645" CreationDate="2010-10-22T00:42:17.343" UserId="373" Text="How important is it to warm the flour before making bread?" />
  <row Id="17271" PostHistoryTypeId="3" PostId="8402" RevisionGUID="f25b99ef-ead0-4d80-bff7-967741d91645" CreationDate="2010-10-22T00:42:17.343" UserId="373" Text="&lt;flour&gt;&lt;breadmaking&gt;" />
  <row Id="17272" PostHistoryTypeId="2" PostId="8403" RevisionGUID="9c21813c-daf6-468c-8706-fa073c9f25f9" CreationDate="2010-10-22T00:55:08.967" UserId="2001" Text="This is interesting- I've never heard of a bread recipe that called for warming the flour. Smooth and elastic is primarily a function of flour/water ratio and kneading. &#xD;&#xA;&#xD;&#xA;Warmth may make a difference in texture but it's biggest impact is in promoting yeast growth.&#xD;&#xA;&#xD;&#xA;Rather than warming the flour, I warm the water in the microwave for a minute before adding to the recipe. Make sure it isn't so hot that it will kill the yeast." />
  <row Id="17273" PostHistoryTypeId="6" PostId="4032" RevisionGUID="a9f06761-ad0b-4fd8-ad97-6da2b4ba91b3" CreationDate="2010-10-22T01:17:10.127" UserId="373" Comment="edited tags" Text="&lt;food-science&gt;&lt;dough&gt;&lt;measurements&gt;&lt;fats&gt;&lt;breadmaking&gt;" />
  <row Id="17274" PostHistoryTypeId="2" PostId="8404" RevisionGUID="d4894dc3-50b7-46bb-8ff9-1bd4fda91307" CreationDate="2010-10-22T02:25:45.877" UserId="2569" Text="&lt;h3&gt;Cake&lt;/h3&gt;&#xD;&#xA;* Straight sides&#xD;&#xA;* No fruit (except as an optional topping)&#xD;&#xA;* Holds its shape when sliced&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Pie&lt;/h3&gt;&#xD;&#xA;* Separate crust&#xD;&#xA;* Not frosted&#xD;&#xA;* Doesn't rise (except temporarily while baking)&#xD;&#xA;* No crumbs&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Conclusion&lt;/h3&gt;&#xD;&#xA;Who cares, let's just have some cheesecake. :-)" />
  <row Id="17275" PostHistoryTypeId="5" PostId="8352" RevisionGUID="bf2aa99f-5330-4fec-831c-bee2c8c06389" CreationDate="2010-10-22T02:32:33.597" UserId="1236" Comment="added 2 characters in body" Text="Is cheesecake technically a pie or a cake?&#xD;&#xA;&#xD;&#xA;I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17276" PostHistoryTypeId="2" PostId="8405" RevisionGUID="fc94c0a8-29a0-428d-a28a-8a56db433839" CreationDate="2010-10-22T02:40:52.917" UserId="218" Text="Arborio will pretty much turn into risotto naturally...If you cook it like regular rice, you'll get a starchy risotto-y mess. The rice makes a huge difference.&#xD;&#xA;&#xD;&#xA;I have seen what I'd call &quot;poor mans risotto&quot; or &quot;quick risotto&quot; made by substituting arborio with orzo. Pretty decent results in less time. You make it pretty much the same, but orzo being a pasta, it cooks more quickly, and needs less liquid." />
  <row Id="17277" PostHistoryTypeId="2" PostId="8406" RevisionGUID="6b6c2a8a-0e31-4886-a277-02a82c327979" CreationDate="2010-10-22T07:48:11.720" UserId="1140" Text="[Five Best Recipe Search Tools][1] **@lifehacker.com**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lifehacker.com/5665220/five-best-recipe-search-tools" />
  <row Id="17278" PostHistoryTypeId="2" PostId="8407" RevisionGUID="9dd753e9-c0c0-4c23-85d6-a64c41e9e90d" CreationDate="2010-10-22T09:17:13.603" UserId="1546" Text="I also haven't heard about warming the flour. Do you have a thermometer to check what temperature your flour is before and after warming? If you store it in the fridge or outside that could explain the difference...&#xD;&#xA;&#xD;&#xA;My guess is that it may be safer to warm the flour than the water, which risks killing the yeast. Safer doesn't mean faster or cheaper. Bakers, more conscious of the cost, heat the water.&#xD;&#xA;&#xD;&#xA;In general, the optimal value for the dough is about 75F, some books give you different values for different breads. There are some formulas to know how hot or cold should be the water. Basically, you want to average the temperature of the flour, room and water to be 75F (yes, there is less water than flour, but kneading will give you some heat).&#xD;&#xA;" />
  <row Id="17279" PostHistoryTypeId="5" PostId="8402" RevisionGUID="6440ca99-9352-4558-b539-e26bbbece18e" CreationDate="2010-10-22T09:18:07.717" UserId="373" Comment="added 230 characters in body" Text="Mum taught me to bake bread and one of her tips was to warm the flour first.&#xD;&#xA;&#xD;&#xA;It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time.&#xD;&#xA;&#xD;&#xA;Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc. &#xD;&#xA;&#xD;&#xA;How important do others rate warming the flour? Any tips for doing it quickly that don't involve a &quot;low oven&quot; since I haven't found that very successful.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;For those who haven't heard of it before ... perhaps the intention is to avoid shocking/chilling the yeast when you combine the warm water (yes, of course the water has to be warmed) with the flour. Just wondering." />
  <row Id="17280" PostHistoryTypeId="2" PostId="8408" RevisionGUID="1dbe7ab9-c36b-41a4-a54a-c66704706eb1" CreationDate="2010-10-22T09:33:40.083" UserId="2065" Text="I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook, the thinner ones burn and the thicker don't cook through. &#xD;&#xA;&#xD;&#xA;Does anyone have a good method of chopping potatoes into wedges?" />
  <row Id="17281" PostHistoryTypeId="1" PostId="8408" RevisionGUID="1dbe7ab9-c36b-41a4-a54a-c66704706eb1" CreationDate="2010-10-22T09:33:40.083" UserId="2065" Text="What is a good way to cut potatoes in to wedges?" />
  <row Id="17282" PostHistoryTypeId="3" PostId="8408" RevisionGUID="1dbe7ab9-c36b-41a4-a54a-c66704706eb1" CreationDate="2010-10-22T09:33:40.083" UserId="2065" Text="&lt;potatoes&gt;&lt;chopping&gt;" />
  <row Id="17283" PostHistoryTypeId="2" PostId="8409" RevisionGUID="3744b521-1629-4ca9-aef5-83771ec928c3" CreationDate="2010-10-22T09:47:30.067" UserId="641" Text="You'll need a thick grained rice for risotto, long grained won't do. Off course Arborio is the best rice for risotto, but otherwise you will need a thick grain.&#xD;&#xA;&#xD;&#xA;Ask your local retailer to buy Arborio or another rice of choice. They may comply. I've asked for a specific bland of coffee in my village, and got it (expensive, but better than nothing). I told them that, if they couldn't sell it to anybody else, I would buy it.&#xD;&#xA;&#xD;&#xA;Good luck" />
  <row Id="17284" PostHistoryTypeId="2" PostId="8410" RevisionGUID="baa1d507-7be1-408a-8a35-fa34ace57512" CreationDate="2010-10-22T10:09:24.590" UserDisplayName="alex" Text="simply put a teaspoon (steel, of course) in the mouth when you cut the onion. Just try it!&#xD;&#xA;&#xD;&#xA;Alex . Italy" />
  <row Id="17285" PostHistoryTypeId="2" PostId="8411" RevisionGUID="b1cbe6e0-b593-43dc-b974-15012c30d296" CreationDate="2010-10-22T10:16:39.323" UserDisplayName="daniel" Text="![alt text][1]&#xD;&#xA;Clean your potatoes. Peel if desired.&#xD;&#xA;&#xD;&#xA;Slice in half, lengthways.&#xD;&#xA;&#xD;&#xA;Place flat sides down on your cutting board. Cut again in half, lengthways. This would be for very large wedges. For slightly smaller, cut in thirds, lengthways, on a 60 degree angle, from the outside of the potato to the centre line where it hits the cutting board.&#xD;&#xA;&#xD;&#xA;For even smaller, slice in half again after the second half cut.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/b1V2w.jpg" />
  <row Id="17286" PostHistoryTypeId="4" PostId="8408" RevisionGUID="b29148e1-007f-46db-8b6b-1fe024a6c7d3" CreationDate="2010-10-22T10:25:06.690" UserDisplayName="daniel" Comment="title spelling" Text="What is a good way to cut potatoes into wedges?" />
  <row Id="17287" PostHistoryTypeId="6" PostId="8408" RevisionGUID="b29148e1-007f-46db-8b6b-1fe024a6c7d3" CreationDate="2010-10-22T10:25:06.690" UserDisplayName="daniel" Comment="title spelling" Text="&lt;knife-skills&gt;&lt;potatoes&gt;" />
  <row Id="17288" PostHistoryTypeId="2" PostId="8412" RevisionGUID="239ebe0a-aa2e-4804-8677-e64619945617" CreationDate="2010-10-22T10:29:21.433" UserDisplayName="daniel" Text="I have never warmed the flour for baking solely to warm the flour, but I _have_ toasted the flower to a light gold in the oven before using. (I let it cool down somewhat to avoid yeast genocide). The flavour difference was lovely; the bread ended up with a deeper, nuttier tone. The texture, however, seemed to be slightly affected; a bit dry. &#xD;&#xA;&#xD;&#xA;The _only_ thing I can think of w/r/t warming the flour is that warm starches gelate better than cold. Certainly none of the bakers I have worked with (including one whose obsession with croissants went as far as changing baking times by thirty seconds and oven moisture adjusted by single percentage points) have warmed their flour before baking with it. McGee also seems to be silent on the subject." />
  <row Id="17289" PostHistoryTypeId="2" PostId="8413" RevisionGUID="f4b0ff6d-3a93-4d20-8cf5-c4eb06fa94de" CreationDate="2010-10-22T10:44:05.763" UserDisplayName="daniel" Text="When used in sauces as a building block (e.g. _mirepoix_, _soffrito_, the Louisianian Trinity), celery is used to provide only flavour. These flavours come from terpenes which provide aromas of citrus, pine, and (to me) grass, as well as a pleasing bitterness. Other flavours are provided by phthalides, which celery shares with walnuts.&#xD;&#xA;&#xD;&#xA;[Research indicates][1] that the same phthalides, while largely flavourless, enhance umami flavours in food. In addition, they seem to have some [health benefits][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.science20.com/news_releases/study_phthalides_are_the_magic_in_celery_that_makes_soups_taste_better&#xD;&#xA;  [2]: http://www.phthalides.com/" />
  <row Id="17290" PostHistoryTypeId="2" PostId="8414" RevisionGUID="ef6e9a2d-39a1-42f2-8e09-facc30af36da" CreationDate="2010-10-22T10:54:52.747" UserDisplayName="daniel" Text="When I want prosciutto to crumble, I take thin slices and deep fry until completely desiccated. Dry well on two changes of paper towel (or cloth), then crumble when cooled." />
  <row Id="17291" PostHistoryTypeId="2" PostId="8415" RevisionGUID="a53c9b84-136f-432a-a39a-67eaaceef0a7" CreationDate="2010-10-22T14:06:04.957" UserId="2782" Text="[Jaggery](http://en.wikipedia.org/wiki/Jaggery), [rapadura](http://en.wikipedia.org/wiki/Rapadura) and [panela](http://en.wikipedia.org/wiki/Panela) are very similar ingredients according to their Wikipedia articles. However, _jaggery_ can be made from not only sugarcane but also palm sap. &#xD;&#xA;&#xD;&#xA;Is there a difference between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura is the same as panela but not exactly the same as jaggery:&#xD;&#xA;&#xD;&#xA;&gt; Common Spanish names: chancaca, papelón, piloncillo, panocha, rapadura, atado dulce or empanizao. In India and Pakistan a similar product is made which is called gur or jaggery. In Brazil, it is known as rapadura.&#xD;&#xA;&#xD;&#xA;I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. &#xD;&#xA;" />
  <row Id="17292" PostHistoryTypeId="1" PostId="8415" RevisionGUID="a53c9b84-136f-432a-a39a-67eaaceef0a7" CreationDate="2010-10-22T14:06:04.957" UserId="2782" Text="What are the main differences between sugarcane jaggery, rapadura, and panela?" />
  <row Id="17293" PostHistoryTypeId="3" PostId="8415" RevisionGUID="a53c9b84-136f-432a-a39a-67eaaceef0a7" CreationDate="2010-10-22T14:06:04.957" UserId="2782" Text="&lt;substitutions&gt;&lt;brown-sugar&gt;" />
  <row Id="17294" PostHistoryTypeId="5" PostId="8293" RevisionGUID="40b98389-2e24-449c-ac9a-596e400886ad" CreationDate="2010-10-22T14:25:53.690" UserDisplayName="daniel" Comment="spelling, grammar" Text="I am trying to roast the corn in the oven, by:&#xD;&#xA;&#xD;&#xA;- leaving it in its husk&#xD;&#xA;- wrapping it in tin-foil&#xD;&#xA;&#xD;&#xA;There are results, but far from real-grill roasted corn.&#xD;&#xA;&#xD;&#xA;Any pointers on how to really do it?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;Cooking times, temperatures?  (Celsius please)" />
  <row Id="17295" PostHistoryTypeId="5" PostId="8297" RevisionGUID="60e42859-5b1a-44dc-954f-76001e26179f" CreationDate="2010-10-22T14:29:27.160" UserDisplayName="daniel" Comment="updating answer on justkt's behalf" Text="There is always a debate on in-the-husk versus out-of-the-husk with roasted corn, but I fall firmly on the out-of-the-husk side of the debate.  When you roast corn in the husk, the steam that is created stays largely next to the kernels.  When you remove the husk, your corn is cooked with dry heat, which provides a really nice texture that has the significant difference from boiling that you're looking for.&#xD;&#xA;&#xD;&#xA;&gt;Editing to add: the reason this prevents development of 'roasted' flavours is that dryness is needed for caramelization processes to occur. Excess moisture prevents browning from happening, and either the husk or the tinfoil will trap too much steam; you are essentially steaming the corn (wet cooking) as opposed to roasting it (a dry method).&#xD;&#xA;&#xD;&#xA;To keep the kernels from completely drying out while still charring nicely, slather with softened butter and season to your preference.  You can also use a [Mexican Corn][1]-style sauce.&#xD;&#xA;&#xD;&#xA;I would also use the broiler to simulate more of the kind of heat a grill provides.  Using the broiler (set to high) you only need to cook for a few minutes until you reach the desired char - ten or so.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/article.asp?docid=20438" />
  <row Id="17296" PostHistoryTypeId="2" PostId="8416" RevisionGUID="03489472-bfd7-4748-b8fa-90c01f7b4f12" CreationDate="2010-10-22T15:06:40.783" UserId="2912" Text="Anthony Bourdain's *Les Halles* cookbook says that a stock should NEVER be boiled, why is this?  Does the higher heat extract bitterness or something else undesirable?&#xD;&#xA;&#xD;&#xA;It seems a little strange because the bones used to make the stock were previously roasted in a hot oven.&#xD;&#xA;&#xD;&#xA;I've only made stock once, well I guess it was a broth (see [this post][1]) but would like to improve on my technique.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2960/use-any-part-of-an-animal-for-making-stock-broth/2970#2970" />
  <row Id="17297" PostHistoryTypeId="1" PostId="8416" RevisionGUID="03489472-bfd7-4748-b8fa-90c01f7b4f12" CreationDate="2010-10-22T15:06:40.783" UserId="2912" Text="Why should a stock be simmered and not boiled?" />
  <row Id="17298" PostHistoryTypeId="3" PostId="8416" RevisionGUID="03489472-bfd7-4748-b8fa-90c01f7b4f12" CreationDate="2010-10-22T15:06:40.783" UserId="2912" Text="&lt;cooking-techniques&gt;&lt;stock&gt;&lt;broth&gt;" />
  <row Id="17299" PostHistoryTypeId="2" PostId="8417" RevisionGUID="74b4092d-7cbd-4abe-928f-5fd505245ec0" CreationDate="2010-10-22T15:19:15.247" UserDisplayName="daniel" Text="Well there's a few things.&#xD;&#xA;&#xD;&#xA;First, higher temperatures mean more volatile aroma and flavour compounds will be released, leaving a flatter-tasting stock.&#xD;&#xA;&#xD;&#xA;Second, boiling means more motion within the liquid, which makes it harder to skim off the protein scum which forms on the surface while a stock is cooking. In addition, some of the scum will just become reincorporated into the stock via a process similar to emulsion.&#xD;&#xA;&#xD;&#xA;Third, boiling induces faster breakdown of proteins and other particulate matter, leaving you with a cloudier end product. This is of course of very little concern for stocks which will end up incorporated into (opaque) soups or sauces.&#xD;&#xA;&#xD;&#xA;Of the three, only the first is of any real concern to home cooks. The other two issues aren't a huge deal at the restaurant level (modulo need for clarity in consomme etc), particularly if the restaurant uses Superbags or algae filtration for clarifying stocks. " />
  <row Id="17300" PostHistoryTypeId="5" PostId="8415" RevisionGUID="30adf240-61b5-472c-ac62-f0ba77aa8c5f" CreationDate="2010-10-22T16:33:17.960" UserId="2782" Comment="Clarified intention of question" Text="[Jaggery](http://en.wikipedia.org/wiki/Jaggery), [rapadura](http://en.wikipedia.org/wiki/Rapadura) and [panela](http://en.wikipedia.org/wiki/Panela) are very similar ingredients according to their Wikipedia articles. However, _jaggery_ can be made from not only sugarcane but also palm sap. &#xD;&#xA;&#xD;&#xA;Is there a difference between sugarcane jaggery, rapadura, and panela? The jaggery article implies they are the same thing, the rapadura article does not mention jaggery or panela, and the panela article implied that rapadura is the same as panela but not exactly the same as jaggery:&#xD;&#xA;&#xD;&#xA;&gt; Common Spanish names: chancaca, papelón, piloncillo, panocha, rapadura, atado dulce or empanizao. In India and Pakistan a similar product is made which is called gur or jaggery. In Brazil, it is known as rapadura.&#xD;&#xA;&#xD;&#xA;I am most familiar with panela and have replaced it with Mexican piloncillo without noticing a big difference. I would like to know if I could easily use panela or piloncillo instead of jaggery in a recipe.&#xD;&#xA;" />
  <row Id="17301" PostHistoryTypeId="6" PostId="8416" RevisionGUID="44724ea9-4ee4-41a0-a3af-81a6db7ecca7" CreationDate="2010-10-22T17:03:34.470" UserId="41" Comment="edited tags" Text="&lt;temperature&gt;&lt;stock&gt;&lt;broth&gt;" />
  <row Id="17302" PostHistoryTypeId="2" PostId="8418" RevisionGUID="8ff0107d-1254-4eb8-9555-018c92d1f88f" CreationDate="2010-10-22T18:19:04.820" UserDisplayName="nilu" Text="couple of minutes in freezer is just enough, fast and easy..." />
  <row Id="17306" PostHistoryTypeId="2" PostId="8420" RevisionGUID="0d3f6208-e8bf-48ca-9da5-d6fa4f1a34d4" CreationDate="2010-10-22T18:55:40.713" UserId="2041" Text="I beleive this to have some historical base (no citation just me) as historically, storage of flour in underheated homes was in cooler areas, or in a dark/cool place such as a cellar (in quantity) and adding enough heat (via water source) is insufficient to obtain a nice even yeast growth from a starter (also cool).&#xD;&#xA;&#xD;&#xA;I say this as my great grandmother used to move her flour and she said this gave a more even texture (less holes) while having fluffy bread as it was stored in an unheated room - which also helped protect it from insects during long storage terms - this was a LONG time ago when I was a kid so I don't remember the exact way she said it.&#xD;&#xA;&#xD;&#xA;EDIT: Just a thought: I wonder if kneeding on a warmed surface such as a granite block would do the same thing?  Now I have a reason to install high-end counter tops? :)" />
  <row Id="17309" PostHistoryTypeId="6" PostId="8245" RevisionGUID="c496c069-53e5-46b7-9498-39b47681c2b9" CreationDate="2010-10-22T19:17:40.167" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;frying&gt;&lt;ham&gt;" />
  <row Id="17310" PostHistoryTypeId="2" PostId="8421" RevisionGUID="1ced0b39-b44f-4c20-ab26-39e674f56c2f" CreationDate="2010-10-22T19:48:12.540" UserId="3008" Text="What pepper can be substituted for a habanero when no habaneros are available?" />
  <row Id="17311" PostHistoryTypeId="1" PostId="8421" RevisionGUID="1ced0b39-b44f-4c20-ab26-39e674f56c2f" CreationDate="2010-10-22T19:48:12.540" UserId="3008" Text="Substituting Peppers" />
  <row Id="17312" PostHistoryTypeId="3" PostId="8421" RevisionGUID="1ced0b39-b44f-4c20-ab26-39e674f56c2f" CreationDate="2010-10-22T19:48:12.540" UserId="3008" Text="&lt;peppers&gt;&lt;hot&gt;" />
  <row Id="17313" PostHistoryTypeId="2" PostId="8422" RevisionGUID="22021423-f9de-452e-9778-c6109eb0d4ba" CreationDate="2010-10-22T19:51:04.767" UserId="2047" Text="Scotch bonnet is very similar, if they're available." />
  <row Id="17314" PostHistoryTypeId="6" PostId="8421" RevisionGUID="38307f39-7e40-473e-95f2-75d0b22e7cb1" CreationDate="2010-10-22T19:51:52.860" UserId="1236" Comment="added spicy-hot &amp; substitutions tags" Text="&lt;substitutions&gt;&lt;peppers&gt;&lt;spicy-hot&gt;" />
  <row Id="17315" PostHistoryTypeId="2" PostId="8423" RevisionGUID="686fd339-01fc-42d0-a245-c32b348492ba" CreationDate="2010-10-22T19:54:54.823" UserId="2925" Text="Dishwashing fluid isn't a simple soap; it's *much* more aggressive.  A good portion of it is sodium hydroxide (lye) which will attack the protective layer on aluminum surfaces (aluminum oxide), allowing for significant corrosion to occur.&#xD;&#xA;&#xD;&#xA;All aluminum will form this oxide layer in air, but it can also be intentionally grown via anodization and colored to form an attractive finish.  The dissolution of the anodization is why Mike's pots look so bad now." />
  <row Id="17319" PostHistoryTypeId="2" PostId="8425" RevisionGUID="a8b9af2d-07a0-461a-9e97-67700517102e" CreationDate="2010-10-22T20:34:45.470" UserId="2428" Text="What's called for specifically is an &quot;11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan)&quot; in [this recipe][1].  I made this once before and it was a hit, but I forgot about not having the correct pan, and I apparently guessed right last time.  &#xD;&#xA;&#xD;&#xA;Rather than fudge it (couldn't resist) again, should I just tally up the pans I have and approximate 198 inches?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html" />
  <row Id="17320" PostHistoryTypeId="1" PostId="8425" RevisionGUID="a8b9af2d-07a0-461a-9e97-67700517102e" CreationDate="2010-10-22T20:34:45.470" UserId="2428" Text="Substitutions for 11x18 pan?" />
  <row Id="17321" PostHistoryTypeId="3" PostId="8425" RevisionGUID="a8b9af2d-07a0-461a-9e97-67700517102e" CreationDate="2010-10-22T20:34:45.470" UserId="2428" Text="&lt;pan&gt;&lt;conversion&gt;" />
  <row Id="17322" PostHistoryTypeId="2" PostId="8426" RevisionGUID="7ab16700-0a96-4aaf-b2c9-a171a4ceb54d" CreationDate="2010-10-22T20:37:52.350" UserId="2428" Text="I like a tuna pita every so often, but only made at home.  I keep a jar of Nayonnaise on hand just for this.  Can't say what it tastes like in anything else, but I can't tell the difference with tuna, garlic, celery, and pickles mixed in." />
  <row Id="17326" PostHistoryTypeId="2" PostId="8428" RevisionGUID="e4de1107-da83-4710-8595-976cdc2e1628" CreationDate="2010-10-22T21:13:54.070" UserId="1816" Text="None of the standard [pan conversion][1] charts that I could find had that size, but it looks like your recipe will work with an 11 cup volume pan.  If this means your brownies are thicker or thinner than the original recipe, then adjust the cooking time accordingly.  For thicker brownies you may also want to lower the temperature to keep the top from burning while you do the extra cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/PanSizes.html" />
  <row Id="17327" PostHistoryTypeId="2" PostId="8429" RevisionGUID="deb757d0-1f6f-474b-b93b-913d2f184881" CreationDate="2010-10-22T21:20:52.960" UserId="1393" Text="Very few peppers have both the intense fruitiness and the extreme heat level of a habanero. One option might be to use a combination of dried ancho chilis for their fruitiness, and a fresh hot chili of your choice for the spice level. Thai bird chilis, for example, are quite hot." />
  <row Id="17331" PostHistoryTypeId="2" PostId="8431" RevisionGUID="f2528787-0777-46c8-8067-c45bf21238c8" CreationDate="2010-10-22T22:49:19.613" UserId="2569" Text="A friend of ours used to own a chocolate factory, and she would get blanched hazelnuts in big boxes. These were only lightly toasted, if at all, but they were perfectly cleaned - not a single recalcitrant paper skin in the bunch.&#xD;&#xA;&#xD;&#xA;I've used both the roast &amp; rub method and the baking-soda method (boil water with a couple tablespoons of baking soda, dump in the nuts and boil for a minute or so, rinse &amp; rub) for blanching hazelnuts. While the latter is vastly preferable, it's hard to get the timing &amp; baking soda quantity exactly right, so either you end up with perfectly clean nuts that are a little cooked (not to mention dyed) looking, or you get nuts that are only mostly clean. So whatever the big suppliers do, it doesn't seem to be either of these methods.&#xD;&#xA;&#xD;&#xA;Does anybody have actual experience with blanching hazelnuts on a large scale? What method do they use to get those perfect results?&#xD;&#xA;&#xD;&#xA;(Failing that, I'll accept pointers on the baking soda method, i.e. how do I tread that line between dye-bath and ineffective?)" />
  <row Id="17332" PostHistoryTypeId="1" PostId="8431" RevisionGUID="f2528787-0777-46c8-8067-c45bf21238c8" CreationDate="2010-10-22T22:49:19.613" UserId="2569" Text="How do baking supply companies blanch their hazelnuts?" />
  <row Id="17333" PostHistoryTypeId="3" PostId="8431" RevisionGUID="f2528787-0777-46c8-8067-c45bf21238c8" CreationDate="2010-10-22T22:49:19.613" UserId="2569" Text="&lt;nuts&gt;&lt;blanching&gt;" />
  <row Id="17334" PostHistoryTypeId="2" PostId="8432" RevisionGUID="63732498-eea4-4dca-a8b0-903d79956728" CreationDate="2010-10-22T23:21:20.397" UserId="2832" Text="If the only reason you put the lid on your cooker is to save energy, then I'd recommend just not putting the lid on.  You're not &quot;saving&quot; anything.  Your burner will be running the entire time you are cooking, lid on or off.  Furthermore, regardless of whether the lid is on or off, you will be cooking your pasta at the same temperature -- 100 deg (C)." />
  <row Id="17335" PostHistoryTypeId="2" PostId="8433" RevisionGUID="7cc279df-148d-4649-bd26-89131590a761" CreationDate="2010-10-22T23:51:59.870" UserId="3013" Text="Buy the kind of onions that don't make you cry. Seriously. I think several regular onion kinds in US supermarkets (don't know if that's where you are though) are somehow mutated or genetically engineered to reduce the impact. I often eat and cut onions and when I buy this kind, I never cry when cutting it. But I recently bought organic onion and the difference is really noticeable and profound." />
  <row Id="17336" PostHistoryTypeId="2" PostId="8434" RevisionGUID="aca96ec9-cf9a-415f-a12f-24e4190dbad2" CreationDate="2010-10-23T00:06:29.973" UserId="2859" Text="I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering trying to use a much darker, richer sugar.  Previously when I've tried doing caramel with brown sugar, the molasses seemed to lead to a rather intense foaming and an astonishingly un-appetizing result; I'm wondering if there are any specific tips folks can offer for getting brown sugar to behave reasonably well while I'm caramelizing it?" />
  <row Id="17337" PostHistoryTypeId="1" PostId="8434" RevisionGUID="aca96ec9-cf9a-415f-a12f-24e4190dbad2" CreationDate="2010-10-23T00:06:29.973" UserId="2859" Text="Suggestions for caramel from dark brown (muscovado) sugar?" />
  <row Id="17338" PostHistoryTypeId="3" PostId="8434" RevisionGUID="aca96ec9-cf9a-415f-a12f-24e4190dbad2" CreationDate="2010-10-23T00:06:29.973" UserId="2859" Text="&lt;cooking-techniques&gt;&lt;sugar&gt;&lt;brown-sugar&gt;&lt;caramel&gt;" />
  <row Id="17340" PostHistoryTypeId="2" PostId="8435" RevisionGUID="78c2623c-fb56-4a6b-849f-051ee2edde6f" CreationDate="2010-10-23T00:46:26.887" UserId="15" Text="Another very hot*, fruity pepper is the Bhut Jolokia, but if you don't have habanero where you are you probably don't have ghost peppers either. (Hottest depending on where it's grown)" />
  <row Id="17341" PostHistoryTypeId="2" PostId="8436" RevisionGUID="4c770789-671a-488c-a7bc-d8000dec3b5a" CreationDate="2010-10-23T01:30:34.613" UserId="2239" Text="As long as you have the same depth of pans as the one the recipe calls for, then it's not a problem to divide it all up between several pans that have the same area.&#xD;&#xA;&#xD;&#xA;According to this chart, you should be able to use 1 - 9&quot;x13&quot; and 1 - 9&quot;x9&quot; pan. I have used this chart all the time... especially when I only want to make 1/2 or 1/3 recipe, I can quickly look and see what pan I should use.&#xD;&#xA;&#xD;&#xA;http://blog.kitchennut.com/wp-content/uploads/2008/09/picture-5.png" />
  <row Id="17342" PostHistoryTypeId="2" PostId="8437" RevisionGUID="9d151a61-4976-47a6-887e-f834643ec6bc" CreationDate="2010-10-23T01:59:39.330" UserDisplayName="luther" Text="your using a bigger pan. try using a smaller one" />
  <row Id="17343" PostHistoryTypeId="2" PostId="8438" RevisionGUID="ffab8aa7-1826-4412-bcb6-fa64c0527416" CreationDate="2010-10-23T02:56:17.070" UserId="3017" Text="I think of the typical Thai flavor profile as garlic, ginger, lemongrass, some kind of spicy pepper, and Thai basil." />
  <row Id="17344" PostHistoryTypeId="2" PostId="8439" RevisionGUID="c1afb685-369e-4caa-9691-0b2cff23db19" CreationDate="2010-10-23T03:33:03.177" UserId="1393" Text="I can't back this up with any evidence, but I think the reason it doesn't work well is that at the temperature required to caramelize sugar, the other &quot;impurities&quot; in brown sugar will be burned and gross. You might be able to get a similar effect by making regular white-sugar caramel and then mixing in molasses after it has begun to cool." />
  <row Id="17345" PostHistoryTypeId="2" PostId="8440" RevisionGUID="e0992f04-b164-4b54-b753-8671e08bcfaa" CreationDate="2010-10-23T03:40:51.940" UserId="1786" Text="Many fruits start to ferment a bit, some even while still on the trees.  For example orange juice normally contains a small amount (normally &lt; 0.1 % vol.) of alcohol too.  And some berries that grow in the dunes here in Belgium can make the birds who eat them tipsy when they are ripe (the birds fly a bit erratic during that season...).&#xD;&#xA;&#xD;&#xA;The &quot;smell&quot; might also be something you associate with alcohol because you often smell it while sensing/using alcohol (technically you can't &quot;smell&quot; alcohol, as it's odorless, but you can &quot;sense&quot; it in other ways).&#xD;&#xA;" />
  <row Id="17347" PostHistoryTypeId="2" PostId="8442" RevisionGUID="6bd06af3-0339-4a56-8538-6333f5b34a8b" CreationDate="2010-10-23T04:49:05.160" UserId="2868" Text="I agree with Aaronut in that the logic just doesn't add up.&#xD;&#xA;&#xD;&#xA;If the ALL meat gets to the safe temperature that temperature should kill all bad things that could grow.&#xD;&#xA;&#xD;&#xA;The only thing I could fathom is if the browning itself produces something that is no longer destroyed by the safe temperature if it is allowed to then cool again." />
  <row Id="17348" PostHistoryTypeId="2" PostId="8443" RevisionGUID="f24d408d-bf60-4f25-8d54-942ef1345076" CreationDate="2010-10-23T06:01:36.330" UserId="1672" Text="I can't say which things are actually used, but this would seem to confirm my above guess, along with the other one - you can use more chemicals in industry than you would in a home.&#xD;&#xA;&#xD;&#xA;[Product and process of blanching nuts][1]&#xD;&#xA;&#xD;&#xA;&gt; A product and process of removing the skins from nuts involves wetting the nut kernels with an alkaline solution and then with a peroxygen solution. The two substances react underneath the skin to liberate gas between the nut meat and the skin. The gas bubbles blister the skin, causing it to become loosened. Slight mechanical brushing is used to dislodge the blistered skins from the nut meats.&#xD;&#xA;&#xD;&#xA;[Method and apparatus for blanching nuts][2]&#xD;&#xA;&#xD;&#xA;&gt; Two counter rotating rollers are provided having elastomeric exterior coatings into which ribs and grooves are formed for intermeshing to blanch nuts at a pinch point therebetween. Grooves in the lower roller hold nuts as ribs on the upper roller pass across the nuts to break skins on the nuts. The elastomeric exterior coatings have surface hardness values which measure around 30 durometer. The squeeze at the pinch point between the two rollers can be repeatably adjusted for running different sizes of nuts.&#xD;&#xA;&#xD;&#xA;Not really helpful for doing it at home. Hard to say which ones are commonly used in industry, of course. You can find [a lot more patents along these lines][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.freepatentsonline.com/5391389.html&#xD;&#xA;  [2]: http://www.freepatentsonline.com/5361689.html&#xD;&#xA;  [3]: http://www.freepatentsonline.com/result.html?query_txt=blanching+nuts&amp;sort=relevance&amp;srch=top&amp;search=" />
  <row Id="17349" PostHistoryTypeId="2" PostId="8444" RevisionGUID="4d206d07-6c72-48fa-9ac2-5e9b04d2ec50" CreationDate="2010-10-23T16:14:48.077" UserId="222" Text="The recipe I am looking at for Apple Crisp by Ina Garten calls for 1 cup of oatmeal.  It doesn't say prepared oatmeal, or rolled oats, just &quot;Oatmeal&quot;.&#xD;&#xA;&#xD;&#xA;Is the recipe asking for 1 cup of prepared oatmeal (rolled oats + water)?  1 cup of rolled oats and then prepared into oatmeal?  &#xD;&#xA;&#xD;&#xA;Or is it something else?" />
  <row Id="17350" PostHistoryTypeId="1" PostId="8444" RevisionGUID="4d206d07-6c72-48fa-9ac2-5e9b04d2ec50" CreationDate="2010-10-23T16:14:48.077" UserId="222" Text="Oatmeal used in apple crisp topping" />
  <row Id="17351" PostHistoryTypeId="3" PostId="8444" RevisionGUID="4d206d07-6c72-48fa-9ac2-5e9b04d2ec50" CreationDate="2010-10-23T16:14:48.077" UserId="222" Text="&lt;dessert&gt;&lt;oats&gt;" />
  <row Id="17352" PostHistoryTypeId="2" PostId="8445" RevisionGUID="f81c23d4-19ed-43d3-b381-570644e7f9c1" CreationDate="2010-10-23T16:20:04.423" UserId="1769" Text="I would use quick-cooking oats (do not prepare with water). " />
  <row Id="17353" PostHistoryTypeId="2" PostId="8446" RevisionGUID="f0e9ba80-2e44-4787-9b35-6824ee729232" CreationDate="2010-10-23T16:44:21.980" UserId="2832" Text="In all likelihood, you would be OK if you browned the meat the night before, so long as you did a quick sear and transferred it to the refrigerator immediately afterwards.  That said, why take the chance, when you're only spending a couple of minutes browning the meat?  " />
  <row Id="17354" PostHistoryTypeId="2" PostId="8447" RevisionGUID="bfe3ac26-4bc4-4e65-aeb7-da3eb2bddfe3" CreationDate="2010-10-23T17:12:24.997" UserId="1672" Text="It's definitely not asking for prepared oats. It's just like oatmeal cookies.&#xD;&#xA;&#xD;&#xA;It's up to you whether you use normal rolled oats, quick-cooking, or instant. I use normal in my crisps, but you might choose quick or instant if you think the normal retain too much texture. Personal preference! They'll all work, though, so you can just use what you've got on hand.&#xD;&#xA;&#xD;&#xA;(When I do oatmeal for breakfast, I prepare normal rolled oats as if they were instant - just add boiling water. I like some texture.)" />
  <row Id="17355" PostHistoryTypeId="5" PostId="8447" RevisionGUID="0826db58-d6f9-40f5-b6d5-0f54254f8f78" CreationDate="2010-10-23T17:19:44.097" UserId="1672" Comment="added 278 characters in body" Text="It's definitely asking for rolled oats, not prepared oats. It's just like oatmeal cookies.&#xD;&#xA;&#xD;&#xA;It's up to you whether you use normal rolled oats, quick-cooking, or instant. I use normal in my crumbles, but you might choose quick or instant if you think the normal retain too much texture. Personal preference! They'll all work, though, so you can just use what you've got on hand. &#xD;&#xA;&#xD;&#xA;(When I do oatmeal for breakfast, I prepare normal rolled oats as if they were instant - just add boiling water. I like some texture.)&#xD;&#xA;&#xD;&#xA;And while I'm at it, general advice: crumble topping is something you can easily do without a recipe, just throwing in the ingredients until it holds together a bit, but is nice and crumbly. So don't worry too much about exactness here. It'll come out great." />
  <row Id="17356" PostHistoryTypeId="2" PostId="8448" RevisionGUID="7157c494-1156-469c-97fa-969a02a6ecfc" CreationDate="2010-10-23T18:37:15.563" UserId="152" Text="I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of magic done by the water? How much water do I need?" />
  <row Id="17357" PostHistoryTypeId="1" PostId="8448" RevisionGUID="7157c494-1156-469c-97fa-969a02a6ecfc" CreationDate="2010-10-23T18:37:15.563" UserId="152" Text="Why did my oil-only seitan fail?" />
  <row Id="17358" PostHistoryTypeId="3" PostId="8448" RevisionGUID="7157c494-1156-469c-97fa-969a02a6ecfc" CreationDate="2010-10-23T18:37:15.563" UserId="152" Text="&lt;seitan&gt;" />
  <row Id="17359" PostHistoryTypeId="2" PostId="8449" RevisionGUID="f0c168f0-ad67-4913-a341-0b1056c226b5" CreationDate="2010-10-23T19:07:11.257" UserId="1393" Text="I've never made seitan, but just like when making bread, gluten needs water to activate. I don't know the precise amount. Oil, if anything, has the opposite effect, coating the gluten molecules and keeping them from linking up, which is why we use fat in pastries to keep them from getting tough." />
  <row Id="17365" PostHistoryTypeId="2" PostId="8452" RevisionGUID="4fbdcf7e-55e1-43b5-b5da-ff7a34bc3c4a" CreationDate="2010-10-24T11:27:28.273" UserId="2582" Text="Briefly:&#xD;&#xA;&#xD;&#xA; - &quot;pimentón&quot; is Spanish for &quot;paprika&quot;.&#xD;&#xA; - &quot;ahumado&quot; is Spanish for &quot;smoked&quot;. There is non-smoked pimentón as well, so &quot;pimentón ahumado&quot; is just one of the varieties of pimentón. Others are &quot;dulce&quot; (&quot;sweet&quot;, meaning not hot) and &quot;picante&quot; (&quot;hot&quot;).&#xD;&#xA; - &quot;de La Vera&quot; means &quot;from La Vera&quot; which, as Ryan says, is a region in Spain where they make one of the best-known smoked paprikas in Spain.&#xD;&#xA;&#xD;&#xA;So, &quot;pimentón ahumado&quot; is a generic, very much like &quot;red wine&quot;, whereas &quot;pimentón de La Vera&quot; is a specific provenance product, like &quot;Rioja&quot; or &quot;Barossa Valley&quot;." />
  <row Id="17366" PostHistoryTypeId="2" PostId="8453" RevisionGUID="a56b15b4-45c6-4606-b7aa-8f42354ec16d" CreationDate="2010-10-24T11:33:53.927" UserId="2582" Text="&quot;Cooking chorizo&quot; probably refers to chorizo for cooking rather than eating raw. Cooking chorizos are usually smallish (8-16 cm), sometimes curved like a banana and tied together by a string in chains, whereas eating chorizos are usually straight, larger (30-50 cm), and you eat them raw in thin slices, like salami. In some places in Spain, they use the word &quot;chorizón&quot; to refer to eating chorizo and differentiate it from cooking chorizo.&#xD;&#xA;" />
  <row Id="17367" PostHistoryTypeId="2" PostId="8454" RevisionGUID="983b49f9-a417-4c7a-baa8-95fc3cbc805a" CreationDate="2010-10-24T12:57:51.170" UserId="15" Text="The recipe may also be referring to buying the chorizo stuffing in loose bulk. I have purchased chorizo from a Mexican supermarket in Logan Square where it was the chorizo filling, sans casing. At the end of the day, ingredient-wise, its the same stuff(ing). It was very convenient being able to just brown three pounds worth without loosing it from the casing." />
  <row Id="17372" PostHistoryTypeId="6" PostId="8448" RevisionGUID="ba3c6c56-06ad-4c07-affd-fb8ae84fe8c8" CreationDate="2010-10-24T13:54:46.140" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;vegetarian&gt;&lt;vegan&gt;&lt;seitan&gt;" />
  <row Id="17378" PostHistoryTypeId="2" PostId="8459" RevisionGUID="6621413f-b1f3-481f-9a38-cb80ef3ce220" CreationDate="2010-10-24T14:49:08.147" UserId="3033" Text="I purchased a 3-pack of bacon a week ago, basically 3 vacuum packed (is that the right word for this?) bacon, stripped together (probably made together, seems like the plastic was just sealed between three clusters of bacon.)&#xD;&#xA;&#xD;&#xA;I have discovered that one of the packages is not void of air, but it is apparently airtight, I can squeeze on the package and it doesn't give in or seem to vent any air, it just contains air, whereas the other package (I have already used one) is void of air, which is what I expected it to be.&#xD;&#xA;&#xD;&#xA;So my question is, is the package that contains air safe to use?&#xD;&#xA;&#xD;&#xA;The expiration date on the packages are middle of next month, so they're well within their intended usage, but I'm just not sure about the air.&#xD;&#xA;&#xD;&#xA;Does anyone know?&#xD;&#xA;&#xD;&#xA;Considering they were cheap packages, I will probably just toss it, but since I planned on using the packages for dinner today, I probably need to come up with a backup plan, unless, of course, it is entirely safe to eat.&#xD;&#xA;&#xD;&#xA;So what's the verdict?" />
  <row Id="17379" PostHistoryTypeId="1" PostId="8459" RevisionGUID="6621413f-b1f3-481f-9a38-cb80ef3ce220" CreationDate="2010-10-24T14:49:08.147" UserId="3033" Text="Vacuum-packed (or not?) bacon, safe to use?" />
  <row Id="17380" PostHistoryTypeId="3" PostId="8459" RevisionGUID="6621413f-b1f3-481f-9a38-cb80ef3ce220" CreationDate="2010-10-24T14:49:08.147" UserId="3033" Text="&lt;bacon&gt;&lt;vacuum&gt;" />
  <row Id="17381" PostHistoryTypeId="2" PostId="8460" RevisionGUID="648f0eb8-5271-47b9-b97f-27775e1d0126" CreationDate="2010-10-24T15:12:16.213" UserId="2832" Text="The existence of gas in a vacuum-sealed environment could be a sign of microbial activity.  I would assume that, since the package appears to be sealed, that the gases in it were introduced from within.  I would toss that one and feel OK using the other two." />
  <row Id="17382" PostHistoryTypeId="2" PostId="8461" RevisionGUID="ec871aaa-2e26-4ed3-a832-f442c4cc32fe" CreationDate="2010-10-24T15:17:46.600" UserId="2010" Text="Give it a sniff.  If it smells ok then it probably is.&#xD;&#xA;&#xD;&#xA;I've stopped looking at sell by dates/ use by dates etc and have started using my nose.&#xD;&#xA;&#xD;&#xA;Supermarket bacon in this country is sold in plastic boxes which contain air.  They usually last approx 1 week once opened.&#xD;&#xA;&#xD;&#xA;I buy my bacon from my butcher and it is just put in a plastic bag.  Not had a problem so far.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17384" PostHistoryTypeId="2" PostId="8463" RevisionGUID="74e9c928-92a1-4386-96ae-91af0429918e" CreationDate="2010-10-24T16:10:33.513" UserId="2984" Text="I wanted to buy some SPAM for my zombie apocalypse survival kit, and I noticed that it had an expiration date in 2013. Should I be concerned? I've heard it will last more than 25 years." />
  <row Id="17385" PostHistoryTypeId="1" PostId="8463" RevisionGUID="74e9c928-92a1-4386-96ae-91af0429918e" CreationDate="2010-10-24T16:10:33.513" UserId="2984" Text="How long is SPAM really good for?" />
  <row Id="17386" PostHistoryTypeId="3" PostId="8463" RevisionGUID="74e9c928-92a1-4386-96ae-91af0429918e" CreationDate="2010-10-24T16:10:33.513" UserId="2984" Text="&lt;expiration-date&gt;" />
  <row Id="17387" PostHistoryTypeId="2" PostId="8464" RevisionGUID="1953d239-8e33-46ae-97ed-f5accd15d880" CreationDate="2010-10-24T16:14:13.417" UserId="229" Text="We just made the Swedish recipe this morning, and it seems like crepes..." />
  <row Id="17388" PostHistoryTypeId="1" PostId="8464" RevisionGUID="1953d239-8e33-46ae-97ed-f5accd15d880" CreationDate="2010-10-24T16:14:13.417" UserId="229" Text="What is the difference between crepes and Swedish pancakes?" />
  <row Id="17389" PostHistoryTypeId="3" PostId="8464" RevisionGUID="1953d239-8e33-46ae-97ed-f5accd15d880" CreationDate="2010-10-24T16:14:13.417" UserId="229" Text="&lt;comparisons&gt;&lt;pancake&gt;" />
  <row Id="17390" PostHistoryTypeId="2" PostId="8465" RevisionGUID="e1792270-3f4c-4a5e-ad08-b0d77fa824e6" CreationDate="2010-10-24T16:34:48.267" UserId="1163" Text="A question about probably the most mundane subject in cooking: boiling water.&#xD;&#xA;&#xD;&#xA;For cooking techniques where you drop ingredients in simmering or boiling water - such as for vegetables, pasta, many rice recipes - I have often seen the recommendation that you start by putting _**cold**_ water into a pot, then bring it to a boil. Why would you not start with hot water from the tap? It's going to be quicker than heating cold water, and your water heater is going to be way more energy efficient than your stove top at heating the stuff.&#xD;&#xA;&#xD;&#xA;In particular, is there any physical or chemical process that starting from cold water encourages or prevents from happening?&#xD;&#xA;&#xD;&#xA;_(To reiterate: in the case where you add stuff to cold water and then start heating it, there clearly is a difference with starting with hot water; this question is about the case where you drop your ingredients in pure water that's already boiling.)_" />
  <row Id="17391" PostHistoryTypeId="1" PostId="8465" RevisionGUID="e1792270-3f4c-4a5e-ad08-b0d77fa824e6" CreationDate="2010-10-24T16:34:48.267" UserId="1163" Text="When boiling water, why start from cold?" />
  <row Id="17392" PostHistoryTypeId="3" PostId="8465" RevisionGUID="e1792270-3f4c-4a5e-ad08-b0d77fa824e6" CreationDate="2010-10-24T16:34:48.267" UserId="1163" Text="&lt;boiling&gt;&lt;water&gt;" />
  <row Id="17393" PostHistoryTypeId="2" PostId="8466" RevisionGUID="5fbfa810-0e01-45fc-9123-4e88b84581d2" CreationDate="2010-10-24T16:48:56.807" UserId="446" Text="As with all can goods, as long as the can has no physical defects (meaning swollen or dented, ectera), the contents should still be good. The date on the outside is mainly a best by date, after which a company will no longer vouch for the contents contained therein. " />
  <row Id="17394" PostHistoryTypeId="2" PostId="8467" RevisionGUID="b3abbf61-1ac2-40f6-86a6-1982e0f3b252" CreationDate="2010-10-24T16:53:44.570" UserId="446" Text="There has been a lot of discussion over the years in cooking circles about whether cold water or hot water comes to a boil faster, and the people that wrote those recipes are passing on their determination on to you.  There is zero functional difference between one pot of boiling water and another.  Once a roiling boil has been achieved, the water will always be the exact same temperature. That is one of the reasons that we use water as a cooking medium." />
  <row Id="17395" PostHistoryTypeId="2" PostId="8468" RevisionGUID="532635a2-95b0-4217-8c8d-f4c50ea55fcb" CreationDate="2010-10-24T16:58:57.750" UserId="222" Text="Some people say cold water boils faster than hot water, this is false, [found][1] [here][2] [and here][3].&#xD;&#xA;&#xD;&#xA;One reason might be (from the first link):&#xD;&#xA;&quot;Some water heaters may introduce additional sediment into the water, giving you another reason to consider starting with cold—at least, if time is not of the essence.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itotd.com/articles/521/water-freezing-and-boiling-myths/&#xD;&#xA;  [2]: http://www.scientificamerican.com/article.cfm?id=is-it-true-that-hot-water&#xD;&#xA;  [3]: http://askville.amazon.com/cold-water-boil-faster-hot/AnswerViewer.do?requestId=2758038" />
  <row Id="17396" PostHistoryTypeId="2" PostId="8469" RevisionGUID="8152ccc4-4829-44f9-ab9f-05ac5a298461" CreationDate="2010-10-24T16:59:29.760" UserId="1670" Text="There have been plumbing systems in which the hot water was likely to have dissolved more [toxic|unsightly|unpleasant-tasting] material from the pipe walls or joints than the cold. In particular any system that uses lead-based solder, can leach minute{*}, but detectable amounts of lead into the drinking water, and the hot water *is* more efficient at this.&#xD;&#xA;&#xD;&#xA;In this case that advice amounts to &quot;use the *clean* water&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;{*} Really minute. Like *&quot;Use this water all you life and not suffer any ill-effects&quot;* minute. But it can be detected, and who wants to chug down a glass of lead solution..." />
  <row Id="17397" PostHistoryTypeId="2" PostId="8470" RevisionGUID="bd97a25c-0b80-4e21-b609-d5a6e361d54d" CreationDate="2010-10-24T17:47:01.073" UserId="3036" Text="Recently I got some hazelnuts and walnuts to snack on, but I got too many. What interesting things can I do with them before they go bad?" />
  <row Id="17398" PostHistoryTypeId="1" PostId="8470" RevisionGUID="bd97a25c-0b80-4e21-b609-d5a6e361d54d" CreationDate="2010-10-24T17:47:01.073" UserId="3036" Text="What can I do with Hazelnuts and Walnuts?" />
  <row Id="17399" PostHistoryTypeId="3" PostId="8470" RevisionGUID="bd97a25c-0b80-4e21-b609-d5a6e361d54d" CreationDate="2010-10-24T17:47:01.073" UserId="3036" Text="&lt;culinary-uses&gt;&lt;nuts&gt;" />
  <row Id="17400" PostHistoryTypeId="6" PostId="8463" RevisionGUID="23eec665-f464-4c99-bbda-925f2d99ce19" CreationDate="2010-10-24T17:55:46.223" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;storage-lifetime&gt;" />
  <row Id="17401" PostHistoryTypeId="16" PostId="8470" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-24T17:55:55.240" UserId="41" />
  <row Id="17402" PostHistoryTypeId="6" PostId="8464" RevisionGUID="575d91f4-7d7e-4aac-9c06-3f430dcb2be5" CreationDate="2010-10-24T18:00:17.597" UserId="41" Comment="edited tags" Text="&lt;pancake&gt;&lt;crepe&gt;" />
  <row Id="17403" PostHistoryTypeId="2" PostId="8471" RevisionGUID="da892300-ddfd-4991-9a03-c9b8cf0c2da3" CreationDate="2010-10-24T19:13:26.277" UserDisplayName="david mayers" Text="brought my Bosch gas/ stove from SA and want to stand the gas bottles outside the kitchen,will this be ok here in the UK?? rgds" />
  <row Id="17404" PostHistoryTypeId="2" PostId="8472" RevisionGUID="fa390a11-705e-4925-b5ad-f45b6fe1fda3" CreationDate="2010-10-24T19:33:45.597" UserDisplayName="Nancy " Text="I made a potato lentil soup and used some ham base..... Wow... Too salty.... Added a couple of packets of spllenda and two TAB of balsamic vinegar.... Really helped... Slightly worried about it as it gets used up... Wondering g if the salty flavor will return as some evaps....!????  Thinking about adding more potato to help that??" />
  <row Id="17405" PostHistoryTypeId="2" PostId="8473" RevisionGUID="f5fe62d2-4eb8-4aea-9ae1-078ccae06240" CreationDate="2010-10-24T19:37:13.787" UserId="3039" Text="I have eaten french fries from most popular fast food joints. McDonald's has been the best by far. &#xD;&#xA;&#xD;&#xA;Crisp &amp; crunchy on the outside yet moist inside, still maintaining the potato taste. Also it does not go soggy after taking it out of the deep-frier. I have tried my best to recreate what they do, I even went to great lengths to get their pre-fried fries from their outlet. &#xD;&#xA;&#xD;&#xA;Anyone have any idea how to make this?" />
  <row Id="17406" PostHistoryTypeId="1" PostId="8473" RevisionGUID="f5fe62d2-4eb8-4aea-9ae1-078ccae06240" CreationDate="2010-10-24T19:37:13.787" UserId="3039" Text="How can I make McDonald's type French Fries" />
  <row Id="17407" PostHistoryTypeId="3" PostId="8473" RevisionGUID="f5fe62d2-4eb8-4aea-9ae1-078ccae06240" CreationDate="2010-10-24T19:37:13.787" UserId="3039" Text="&lt;french-fries&gt;" />
  <row Id="17409" PostHistoryTypeId="2" PostId="8475" RevisionGUID="ac1a93c5-7f8c-439c-94e5-968afc1d75e6" CreationDate="2010-10-24T19:49:38.203" UserId="3041" Text="You should try mung beans! They're delicious and small (lentil-like) - just wash dried beans and then cook them for 30 minutes in boiling water for an al dente like texture. Then you can toss them into anything you like - 100g has 30 calories and nearly 8g of protein. &#xD;&#xA;&#xD;&#xA;I add them to canned soups (when I'm feeling lazy) or saute them with ginger, garlic, chilies, and tomatoes when slightly motivated.&#xD;&#xA;&#xD;&#xA;VERY cheap and good." />
  <row Id="17410" PostHistoryTypeId="2" PostId="8476" RevisionGUID="8e1e9b5c-e0a9-4841-962e-e71db4e4601b" CreationDate="2010-10-24T19:53:00.697" UserId="1816" Text="The most detailed French fry investigation I have ever seen comes from the French Culinary Institute's Tech 'N Stuff Blog.  You can read [The Quest for French Fry Supremacy Part 1][1] and [The Quest for French Fry Supremacy Part 2][2] for a complete overview not only of their technique but also of the hows and whys behind the decisions they made.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/&#xD;&#xA;  [2]: http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/" />
  <row Id="17411" PostHistoryTypeId="6" PostId="8473" RevisionGUID="405be398-7fad-4a6d-8953-005d37daa754" CreationDate="2010-10-24T20:08:22.843" UserId="41" Comment="edited tags" Text="&lt;potatoes&gt;&lt;restaurant-mimicry&gt;&lt;french-fries&gt;" />
  <row Id="17412" PostHistoryTypeId="2" PostId="8477" RevisionGUID="7eaca21b-db05-4dd5-a641-698c913dfa3d" CreationDate="2010-10-24T20:17:17.107" UserDisplayName="daniel" Text="What you want is Kenji Lopez-Alt. &lt;a href=&quot;http://aht.seriouseats.com/archives/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html&quot;&gt;Here&lt;/a&gt;." />
  <row Id="17413" PostHistoryTypeId="2" PostId="8478" RevisionGUID="74da7d24-3979-4f3e-846b-c9010dacaba4" CreationDate="2010-10-24T20:17:48.250" UserId="1859" Text="A great idea is to make nut butter. Mix it with chocolate--[and you've got Nutella][1]!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sugoodsweets.com/blog/2005/12/nutella/" />
  <row Id="17414" PostHistoryTypeId="2" PostId="8479" RevisionGUID="eff0b05c-ca29-4aea-8040-8382ecd568ea" CreationDate="2010-10-24T20:22:25.360" UserId="1859" Text="I am thinking about getting a pasta maker. Of course it takes more time to make your own pasta but it seems like it would be fun and nutritious. What are the real advantages to making your own pasta from scratch with a pasta maker, as opposed to using store-bought pasta?" />
  <row Id="17415" PostHistoryTypeId="1" PostId="8479" RevisionGUID="eff0b05c-ca29-4aea-8040-8382ecd568ea" CreationDate="2010-10-24T20:22:25.360" UserId="1859" Text="What are the advantages of homemade pasta over store-bought?" />
  <row Id="17416" PostHistoryTypeId="3" PostId="8479" RevisionGUID="eff0b05c-ca29-4aea-8040-8382ecd568ea" CreationDate="2010-10-24T20:22:25.360" UserId="1859" Text="&lt;pasta&gt;&lt;homemade&gt;" />
  <row Id="17417" PostHistoryTypeId="2" PostId="8480" RevisionGUID="930bdf11-e743-470f-a643-615348d9ae48" CreationDate="2010-10-24T20:40:03.853" UserId="1786" Text="It depends on what store you buy your pasta from, and what sorts of pasta they have to offer (there are at least 2 shops here in Bruges that make better pasta than anybody I know would ever be able to make, but &quot;in the countryside&quot; people don't have that luxury).&#xD;&#xA;&#xD;&#xA;Oh, and of course if you like to cook, making it yourself might be more fun of course, especially if you like to experiment.  ;)" />
  <row Id="17424" PostHistoryTypeId="2" PostId="8485" RevisionGUID="03026fe2-6fd7-4f13-9035-4846c0286793" CreationDate="2010-10-24T22:20:38.250" UserId="2925" Text="I bought some kimchi from the local oriental market for a dish I prepared (bibimbap), but the smallest container they had was a quart, so I have maybe ~90% of it left.  Besides using it in stir-fry, are there any other uses for it?" />
  <row Id="17425" PostHistoryTypeId="1" PostId="8485" RevisionGUID="03026fe2-6fd7-4f13-9035-4846c0286793" CreationDate="2010-10-24T22:20:38.250" UserId="2925" Text="Uses for Kimchi" />
  <row Id="17426" PostHistoryTypeId="3" PostId="8485" RevisionGUID="03026fe2-6fd7-4f13-9035-4846c0286793" CreationDate="2010-10-24T22:20:38.250" UserId="2925" Text="&lt;kimchi&gt;" />
  <row Id="17427" PostHistoryTypeId="2" PostId="8486" RevisionGUID="8481d875-cd7c-4233-91a5-0706e495f0bb" CreationDate="2010-10-24T22:28:59.283" UserId="2877" Text="in Asia they use it a lot in soups, try it out!&#xD;&#xA;" />
  <row Id="17430" PostHistoryTypeId="16" PostId="8486" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-25T00:38:54.777" UserId="60" />
  <row Id="17431" PostHistoryTypeId="16" PostId="8485" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-10-25T00:38:54.777" UserId="60" />
  <row Id="17434" PostHistoryTypeId="2" PostId="8488" RevisionGUID="e3e39907-6829-4194-a8da-3c5353940620" CreationDate="2010-10-25T00:53:22.100" UserId="3041" Text="So - fresh pasta vs. dried, boxed pasta: (1) cooks waaay faster, and (2) also absorbs sauces better. Boxed pasta is great too - but fresh pasta is preferable!" />
  <row Id="17435" PostHistoryTypeId="2" PostId="8489" RevisionGUID="5c6fbca4-eb7f-4910-86b6-e5b1500bdf99" CreationDate="2010-10-25T01:04:10.043" UserId="125" Text="I've got a quiche recipe that requires me to use bacon but it's not clear on whether or not I should cook the bacon before adding it to the quiche. &#xD;&#xA;&#xD;&#xA;The quiche is to be cooked at 180C for 25 mins so I wanted to double check.&#xD;&#xA;&#xD;&#xA;Is it ok to add bacon to my quiche without cooking it first?" />
  <row Id="17436" PostHistoryTypeId="1" PostId="8489" RevisionGUID="5c6fbca4-eb7f-4910-86b6-e5b1500bdf99" CreationDate="2010-10-25T01:04:10.043" UserId="125" Text="Do I need to pre-cook bacon when adding it to a quiche?" />
  <row Id="17437" PostHistoryTypeId="3" PostId="8489" RevisionGUID="5c6fbca4-eb7f-4910-86b6-e5b1500bdf99" CreationDate="2010-10-25T01:04:10.043" UserId="125" Text="&lt;preparation&gt;&lt;food-safety&gt;" />
  <row Id="17438" PostHistoryTypeId="2" PostId="8490" RevisionGUID="3731fc98-87f0-4944-b281-9861793b63d9" CreationDate="2010-10-25T01:10:35.493" UserId="3041" Text="Of course your ingredients (except for butter) should be at room temperature before you start. But here are 2 other key things to consider:&#xD;&#xA;&#xD;&#xA;(1) is the leavening agent distributed evenly through your dough? (i.e. did you mix the dry ingredients thoroughly? you may want to sift them together, just to make sure they're evenly incorporated)&#xD;&#xA;&#xD;&#xA;(2) have you rolled the dough (or shaped it) to uniform thickness? If there are spots which are thicker (middle) than the ends, the scones could end up lopsided.&#xD;&#xA;&#xD;&#xA;Hope that helps!" />
  <row Id="17439" PostHistoryTypeId="2" PostId="8491" RevisionGUID="5b65e418-3396-400a-89f8-b462979d3669" CreationDate="2010-10-25T01:15:47.427" UserId="3041" Text="It depends on the fat content of the bacon you're starting with. If it's very fatty, then it could make your quiche 'loose' or oily when the rendered fat mixes with the rest of the filling. So, I'd recommend you pan cook the bacon (and drain the fat) before adding it to the quiche. " />
  <row Id="17440" PostHistoryTypeId="2" PostId="8492" RevisionGUID="94104cc1-6d80-4442-a0b7-ec5c9f610f5d" CreationDate="2010-10-25T01:23:23.047" UserId="3044" Text="Eat it as is, like you would picked cucumbers&#xD;&#xA;" />
  <row Id="17444" PostHistoryTypeId="2" PostId="8494" RevisionGUID="17f56b53-f985-42bf-90a7-3e6e9857dd3c" CreationDate="2010-10-25T01:28:46.247" UserId="3054" Text="It's DAMN good at clearing out sinuses!" />
  <row Id="17445" PostHistoryTypeId="2" PostId="8495" RevisionGUID="1357187a-1df3-4565-91a7-04848530e8d9" CreationDate="2010-10-25T01:53:52.280" UserDisplayName="daniel" Text="When I make quiche (and for a while at an old restaurant I was baking them almost daily) to which I am going to be adding anything other than the actual custard and flavouring, I look for three things: will these other ingredients release a lot of water when cooked? Will these other ingredients release a lot of fat when cooked? Will the other ingredients be fully cooked (if desired) in the final product?&#xD;&#xA;&#xD;&#xA;In the first instance, most vegetables will release a significant amount of water when cooking. This has two unpleasant side effects: first, it creates steam pockets around the vegetable, preventing the custard from adhering and leaving empty spaces. Second, the steam itself can mix into and loosen the custard, preventing it from setting properly. Neither of these, as Brown would say, are good eats. Of course some vegetables let off more water, e.g. tomatoes, than others.&#xD;&#xA;&#xD;&#xA;Second, dealing with fats, we generally have meats. Many meats will release fats while cooking, a process known as rendering. Bacon is of course the fattiest of meats you are likely to use; sausage would be similar. The release of fats into the custard will have many of the same effects as the release of water. In addition, quiche is often served cold, and excess animal fats feel unpleasantly greasy in the mouth when cold; unpleasantly oily and greasy when hot. Cheeses are not, for reasons I do not fully understand, generally a problem when the release their fats into a quiche. That being said, I have never tried baking a quiche with very fatty liquid cheeses such as brie or camembert; cream cheese and the similarly textured soft goat cheeses present no problem at all.&#xD;&#xA;&#xD;&#xA;Finally, we must consider whether the ingredient(s) will end up cooked in the final product. Custards set at quite low temperatures, so this is an important safety consideration when dealing with meats. It is less important for safety with vegetables, and becomes an issue mainly of texture; do you want your vegetables to be crisp and crunchy or soft and limpid?&#xD;&#xA;&#xD;&#xA;For all of these reasons, I _always_ cook meat before including it in a quiche, unless it is charcuterie which is relatively low in fats and is safe to eat without further preparation, such as prosciutto (but not, I'd point out, jamon Iberico, if cut traditionally by hand, as it so often includes so much glorious fat that just melts lusciously... I digress). And I _almost always_ cook vegetables; tomatoes, spinach (and other leafy greens) are always fully cooked to remove as much water as possible. Other vegetables depend on what I feel like. I generally will only blanch broccoli long enough to set a vivid green colour, as I like the contrast of soft custard with the crunchy broccoli. Your tastes may vary, of course.&#xD;&#xA;&#xD;&#xA;Short version:&#xD;&#xA;&#xD;&#xA;Meat: always cook! render out excess fat!&#xD;&#xA;&#xD;&#xA;Vegetables: always blanch at least! cook out excess water!" />
  <row Id="17446" PostHistoryTypeId="6" PostId="8489" RevisionGUID="ac108656-afcb-4c61-95ae-b0729cfd013c" CreationDate="2010-10-25T02:09:52.653" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;food-safety&gt;&lt;bacon&gt;" />
  <row Id="17448" PostHistoryTypeId="2" PostId="8496" RevisionGUID="4e156af5-cc90-4bc5-b94e-cc1aef557abb" CreationDate="2010-10-25T02:31:25.133" UserDisplayName="gene" Text="Gumbo is a dish originating in Louisiana. It is a recipe that evolved from a blending of cultures but mainly is a dish using many types of animal protein to make a flavorful food. The primary reason for it's inception was to make large quantities of food to feed lots of people from small amounts of animal protein.&#xD;&#xA;&#xD;&#xA;Two secrets to making a flavorful gumbo is to make a dark roux, and the use of a stock instead of plain water. There are many other simple secrets to making a great gumbo and you can learn them all from this web site. http://www.gumbocooking.com" />
  <row Id="17449" PostHistoryTypeId="2" PostId="8497" RevisionGUID="ec3cc8a6-bc7d-4019-841f-be237b14a8e9" CreationDate="2010-10-25T02:39:40.947" UserDisplayName="gene" Text="The gumbo recipe you show looks more like an Italian tomato dish. Most authentic gumbo recipes don't use tomatoes and none that are decent will use tomato sauce. Some Cajun gumbo recipes use chopped tomatoes but in limited quantities. &#xD;&#xA;&#xD;&#xA;Real gumbo will be best with a little more roux than you list. Also need to use some smoked meat and stock instead of water. For foolproof and really fantastic gumbo recipes visit this site. http://www.gumbocooking.com. You also get cooking instructions on everything about gumbo including how to make a roux." />
  <row Id="17455" PostHistoryTypeId="2" PostId="8499" RevisionGUID="0e587882-711d-4d73-8922-a9624f096c2a" CreationDate="2010-10-25T03:50:01.703" UserId="2832" Text="If you want to stick with Korean dishes, you could make yourself a nice kimchee jigae.  I like it on pizza, as well.  Also, one of my favorite things to do with it is chop it up, heat it up in an egg pan with a mix of olive oil and a tiny amount of sesame oil, then scramble some eggs with it." />
  <row Id="17456" PostHistoryTypeId="2" PostId="8500" RevisionGUID="b1e9b22f-03ba-49d0-aa9f-c015c3fcb69c" CreationDate="2010-10-25T04:16:37.623" UserId="3058" Text="For some reason, I find that onions that have been refrigerated (either in one of those plastic &quot;onion keeper&quot; things, or just in a baggie or whatever) don't make me cry. :)" />
  <row Id="17457" PostHistoryTypeId="2" PostId="8501" RevisionGUID="d70d639a-f2b0-49da-bd54-7435b3c008bd" CreationDate="2010-10-25T04:31:48.313" UserId="2125" Text="You can also make a [kimchi pajun(pancake)][1]. Here's an [online recipe][2] for a basic pajun...you can add kimchi to it...or lots of other stuff. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://flic.kr/p/kPTgF&#xD;&#xA;  [2]: http://www.koreanbeacon.com/2009/02/21/pa-jun-recipe-featured-in-the-new-york-times/" />
  <row Id="17459" PostHistoryTypeId="2" PostId="8503" RevisionGUID="a4802df6-d27f-4c82-96ea-fb4c5ddbc385" CreationDate="2010-10-25T09:06:45.537" UserId="2884" Text="I am looking for the best recipe for making pancakes/crepes (the very thin ones), with the following limitations:&#xD;&#xA;&#xD;&#xA; - no eggs&#xD;&#xA; - no liquid ingredients besides water&#xD;&#xA; - cheap ingredients only&#xD;&#xA;&#xD;&#xA;I've been trying something like:&#xD;&#xA;&#xD;&#xA; - 360 g wheat flour&#xD;&#xA; - 40 g corn flour&#xD;&#xA; - 850 g water&#xD;&#xA;&#xD;&#xA;But the problem is that they turn out non-baked inside and too crispy on the outside, besides being too thick. I've been trying on lower heat, but then it takes like over 5 minutes for each pancake, and the inside is still not baked. I read that it should take 1 minute to bake 1 pancake.&#xD;&#xA;&#xD;&#xA;Any changes to the ingredient list, or tips for baking procedure? What might be the problem that it takes so long, and the inside gets not-baked? I try to pour the batter on the pan as thin as I can, swiping the pan with a sponge made of toilet paper dipped in rapeseed oil before each pancakes, and its a thin-edge pancake Teflon-coated pan. " />
  <row Id="17460" PostHistoryTypeId="1" PostId="8503" RevisionGUID="a4802df6-d27f-4c82-96ea-fb4c5ddbc385" CreationDate="2010-10-25T09:06:45.537" UserId="2884" Text="How to make pancakes/crepes without eggs nor any liquids besides water?" />
  <row Id="17461" PostHistoryTypeId="3" PostId="8503" RevisionGUID="a4802df6-d27f-4c82-96ea-fb4c5ddbc385" CreationDate="2010-10-25T09:06:45.537" UserId="2884" Text="&lt;vegan&gt;&lt;pancake&gt;&lt;crepe&gt;" />
  <row Id="17462" PostHistoryTypeId="2" PostId="8504" RevisionGUID="4713bb56-fc32-4023-a609-e48a3ee80568" CreationDate="2010-10-25T09:33:23.300" UserId="2884" Text="I've been using corn flour as a substitute of eggs in pancakes, with mixed results, but its some option to investigate." />
  <row Id="17463" PostHistoryTypeId="5" PostId="8503" RevisionGUID="eaebcfca-dc9f-450a-98a6-ef659f889efc" CreationDate="2010-10-25T09:43:16.287" UserId="2884" Comment="wording" Text="I am looking for a way to make pancakes/crepes (the very thin ones), with the following limitations:&#xD;&#xA;&#xD;&#xA; - no eggs&#xD;&#xA; - no liquid ingredients besides water&#xD;&#xA; - cheap ingredients only&#xD;&#xA;&#xD;&#xA;I've been trying something like:&#xD;&#xA;&#xD;&#xA; - 360 g wheat flour&#xD;&#xA; - 40 g corn flour&#xD;&#xA; - 850 g water&#xD;&#xA;&#xD;&#xA;But the problem is that they turn out non-baked inside and too crispy on the outside, besides being too thick. I've been trying on lower heat, but then it takes like over 5 minutes for each pancake, and the inside is still not baked. I read that it should take 1 minute to bake 1 pancake.&#xD;&#xA;&#xD;&#xA;Any changes to the ingredient list, or tips for baking procedure? What might be the problem that it takes so long, and the inside gets not-baked? I try to pour the batter on the pan as thin as I can, swiping the pan with a sponge made of toilet paper dipped in rapeseed oil before each pancakes, and its a thin-edge pancake Teflon-coated pan." />
  <row Id="17464" PostHistoryTypeId="2" PostId="8505" RevisionGUID="c6ae7da8-4b82-4fa7-950e-9b02aebf5f36" CreationDate="2010-10-25T09:57:04.043" UserId="2884" Text="For me, wearing contact lenses works perfectly. I can cut onions as much as I like in them, and never cry. To be detailed, they are AirOptix Night&amp;Day, if someone wonders that some contact lens types maybe don't work." />
  <row Id="17465" PostHistoryTypeId="2" PostId="8506" RevisionGUID="261b26e2-d2a8-45af-90f6-5e994e72c88e" CreationDate="2010-10-25T10:08:43.940" UserId="2884" Text="I cook with a 11 kg propane-butane gas bottle exclusively, just for 1 person, and it lasts for a little over three months, maybe a 100 days, so I guess about 100 grams of propane-butane gas per person per day. Another person I know which uses the same, has similar results, so I am very surprised that for someone in this thread a 5 kg bottle lasts for &quot;3-4 months of heavy daily cooking for two&quot;.&#xD;&#xA;&#xD;&#xA;It is worth it, because it is much (like probably something around 10 times) cheaper to cook on gas then on electricity." />
  <row Id="17466" PostHistoryTypeId="2" PostId="8507" RevisionGUID="6f117f7b-916a-48e4-b0de-61a6b322324f" CreationDate="2010-10-25T10:39:46.960" UserId="2010" Text="I would add some baking powder, and if you want it fluffy you can use sparkling water - the bubbles help it rise a little.&#xD;&#xA;&#xD;&#xA;Both of these are cheap ingredients.&#xD;&#xA;&#xD;&#xA;But I wonder - what is your motivation?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17467" PostHistoryTypeId="2" PostId="8508" RevisionGUID="c977e911-9a68-46b5-817a-cc3e01237095" CreationDate="2010-10-25T11:05:13.340" UserId="2951" Text="I am no Korean, but one dish (stew) I always have @ Korean Restaurant is Kimchi Stew. I found a very simple recipe for Korean Kimchichigae. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;http://koreanfood.about.com/od/soupsandstews/r/Kimchichigae.htm" />
  <row Id="17468" PostHistoryTypeId="2" PostId="8509" RevisionGUID="4aeaa4bd-ee0e-4235-ad89-c8b64e7792b5" CreationDate="2010-10-25T11:17:03.477" UserDisplayName="glacier" Text="I used to make mac and cheese with cheddar.  Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find.  The problem is, when I make macaroni with it, it's just tasteles.  Is there anything I can do to keep using the cheap cheese, but get more taste out of it?" />
  <row Id="17469" PostHistoryTypeId="1" PostId="8509" RevisionGUID="4aeaa4bd-ee0e-4235-ad89-c8b64e7792b5" CreationDate="2010-10-25T11:17:03.477" UserDisplayName="glacier" Text="Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?" />
  <row Id="17470" PostHistoryTypeId="3" PostId="8509" RevisionGUID="4aeaa4bd-ee0e-4235-ad89-c8b64e7792b5" CreationDate="2010-10-25T11:17:03.477" UserDisplayName="glacier" Text="&lt;cheese&gt;" />
  <row Id="17471" PostHistoryTypeId="2" PostId="8510" RevisionGUID="5e317a59-da9e-4598-82c0-42574867dc96" CreationDate="2010-10-25T11:44:36.923" UserDisplayName="daniel" Text="You would need to add other flavours; you can't add cheese flavour without adding more (or better) cheese. When I make M&amp;C, I like to simmer the milk before adding it to the roux, and I poach a clove or two of garlic in the flavour. Adding well-rendered bacon is also nice.&#xD;&#xA;" />
  <row Id="17473" PostHistoryTypeId="2" PostId="8512" RevisionGUID="6b23a222-e761-4519-988f-9e1f959f4da4" CreationDate="2010-10-25T12:11:35.403" UserId="125" Text="I like cooking a lot of stir-fry which I generally cook in a wok at high temperature. I generally use vegetable oil but I've also heard peanut oil is better for wok cooking because of it's high smoking point.&#xD;&#xA;&#xD;&#xA;Is peanut oil the best option for wok cooking or are there better oils to use?" />
  <row Id="17474" PostHistoryTypeId="1" PostId="8512" RevisionGUID="6b23a222-e761-4519-988f-9e1f959f4da4" CreationDate="2010-10-25T12:11:35.403" UserId="125" Text="What is the best oil to use when cooking in a wok?" />
  <row Id="17475" PostHistoryTypeId="3" PostId="8512" RevisionGUID="6b23a222-e761-4519-988f-9e1f959f4da4" CreationDate="2010-10-25T12:11:35.403" UserId="125" Text="&lt;oil&gt;&lt;wok&gt;" />
  <row Id="17476" PostHistoryTypeId="2" PostId="8513" RevisionGUID="e06611f3-02e6-4f6e-b95e-a90af3ef27b2" CreationDate="2010-10-25T12:15:24.733" UserId="2010" Text="I use either vegetable, ground nut or peanut (think they are the same/simliar).&#xD;&#xA;&#xD;&#xA;I also add a splash of seasame oil at the end of cooking for flavour." />
  <row Id="17477" PostHistoryTypeId="2" PostId="8514" RevisionGUID="c9eeff3a-3cb6-4ce8-a10d-c34a060eb13e" CreationDate="2010-10-25T12:15:57.020" UserId="1160" Text="make your own cheese, it will be tastier *and* cheaper.&#xD;&#xA;&#xD;&#xA;its pretty simple, everyones favourtie search engine will give you a good list of result on how to do it." />
  <row Id="17478" PostHistoryTypeId="6" PostId="8485" RevisionGUID="4bcbb1d6-4aac-4404-9303-044e7db9ab61" CreationDate="2010-10-25T12:35:06.370" UserId="1816" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;kimchi&gt;" />
  <row Id="17479" PostHistoryTypeId="2" PostId="8515" RevisionGUID="b7846fb8-fb23-4d87-bfd6-be1d72ba670a" CreationDate="2010-10-25T12:38:09.267" UserId="2001" Text="The biggest difference between expensive cheese and cheap cheese is time.&#xD;&#xA;&#xD;&#xA;A cheap block of cheddar aged in the fridge will become more and more sharp as the bacteria continue to work in it turning lactose into lactic acid.&#xD;&#xA;&#xD;&#xA;This takes up fridge space and time and you have to carefully remove any mold (or reapply a rind before you start). Just for the hassle it's probably not worth it.&#xD;&#xA;&#xD;&#xA;This is a big part of why good cheese costs more. For example, the manufacturers of the inedible canned &quot;parmesan&quot; powder that is sold in the USA have lobbied the FDA down to 6-months of aging to save costs.&#xD;&#xA;&#xD;&#xA;I would recommend adding non-cheese flavor additions as Daniel suggests." />
  <row Id="17480" PostHistoryTypeId="2" PostId="8516" RevisionGUID="e6190fb3-1e8c-45d2-a255-0b72851d505f" CreationDate="2010-10-25T12:54:27.577" UserId="641" Text="Look at [this question][1] and answers. Beware of health issues with saturated fats.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6606/what-oils-are-required-for-a-decent-home-kitchen" />
  <row Id="17481" PostHistoryTypeId="2" PostId="8517" RevisionGUID="e9a32b05-f628-45d5-9ea4-f430e0dfdb52" CreationDate="2010-10-25T13:01:44.847" UserId="53" Text="If you are care about aspects other than texture... You might be interested to know that McDonald's fries are beef flavoured.&#xD;&#xA;&#xD;&#xA;In The book [fast food nation][1] it is pointed out that McDonald's fries distinctive flavour comes from the fact that they were cooked in 'beef tallow' (lard). In the 90s they stopped doing this and moved over to vegetable oil but started adding artificial flavourings to keep the lard flavour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fast_Food_Nation" />
  <row Id="17483" PostHistoryTypeId="2" PostId="8519" RevisionGUID="437430fb-1925-4984-9985-c453e336c262" CreationDate="2010-10-25T13:27:57.193" UserId="623" Text="Are they simply &quot;cold&quot; or &quot;not cold&quot;, or does the degree of coldness make a difference? Does it depend on what is being refrigerated?" />
  <row Id="17484" PostHistoryTypeId="1" PostId="8519" RevisionGUID="437430fb-1925-4984-9985-c453e336c262" CreationDate="2010-10-25T13:27:57.193" UserId="623" Text="Does a colder refrigerator keep things fresh longer?" />
  <row Id="17485" PostHistoryTypeId="3" PostId="8519" RevisionGUID="437430fb-1925-4984-9985-c453e336c262" CreationDate="2010-10-25T13:27:57.193" UserId="623" Text="&lt;food-preservation&gt;&lt;refrigerator&gt;&lt;fresh&gt;" />
  <row Id="17486" PostHistoryTypeId="2" PostId="8520" RevisionGUID="8472f0f7-41bf-4a27-95d4-a63e2596fda7" CreationDate="2010-10-25T14:05:49.360" UserId="1816" Text="Your refrigerator should be set so that it maintains a temperature no higher than [forty degrees F][1].  This means that you shouldn't be opening the door frequently or leaving it open longer than necessary.  If you are [aging beef][2] in that refrigerator, you want the temperature to be no more than [thirty-five degrees F][3] according to some sources, but these sources conflict.  &#xD;&#xA;&#xD;&#xA;Below 32 degrees F you are obviously duplicating the functionality of your freezer, but not as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/refrigeration_&amp;_food_safety/index.asp#4&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6408/hanging-at-home&#xD;&#xA;  [3]: http://ask-a-butcher.newsvine.com/_news/2008/11/14/2111399-aging-beef-at-home" />
  <row Id="17487" PostHistoryTypeId="2" PostId="8521" RevisionGUID="a71a6b22-8d82-4815-bc0d-8a48c3337c34" CreationDate="2010-10-25T14:56:19.513" UserId="2911" Text="A reason, I don't do it is that I usually store the leaves in the fridge and eat them over a period of a week and more. For that, I don't want them to be damaged mechanically, as even very small fractures rot a lot easier (as I also wrote in [this post of mine][1]).&#xD;&#xA;&#xD;&#xA;Since I'm way too lazy to blot it dry with paper towels, I just (very) carefully shake the water off after rinsing and then leave them in a sifter for an hour, arranging them in a steep angle with the leaf stalk pointing downwards so the water can drip off.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/8236/how-to-store-lettuce/8255#8255" />
  <row Id="17488" PostHistoryTypeId="2" PostId="8522" RevisionGUID="d8a697ab-baf7-423b-866b-e66786346415" CreationDate="2010-10-25T15:06:42.343" UserId="646" Text="The best part of making your own food is the ability to experiment!  Sure, you can get spinach or tomato pastas in the store, but is there something else you've always wanted to try?  Try some chili peppers for a Mexican flair, or ginger and leek for Asian foods.  I've heard that even certain fruits work well, and chocolate could form the base for a unique dessert." />
  <row Id="17489" PostHistoryTypeId="2" PostId="8523" RevisionGUID="6f4e0ffa-6783-45c1-9a9c-d1e6f2b3a9f6" CreationDate="2010-10-25T15:17:24.027" UserId="2925" Text="Your refrigerator should be cold as possible without having any cold-spots where things will freeze.  Inadvertently freezing vegetables or meat really slowly (as is apt to happen in a spot that is just *slightly* below the freezing point) will damage them in taste and texture.&#xD;&#xA;&#xD;&#xA;Proper airflow keeps temperatures more homogenous; you shouldn't stuff your fridge full, at least not for very long." />
  <row Id="17490" PostHistoryTypeId="2" PostId="8524" RevisionGUID="523a9f2e-6691-4682-84d6-06d5215d09d9" CreationDate="2010-10-25T15:32:06.070" UserId="2925" Text="Preparing a thin batter without something that will congeal as it cooks (protein...egg) is going to be difficult.&#xD;&#xA;&#xD;&#xA;Looking at your ingredients (but not the quantities) I'd think you were making tortillas.  If you want to stick with the unleavened route, I'd try a dough that you can roll out thinly (or press with a tortilla press)" />
  <row Id="17491" PostHistoryTypeId="6" PostId="8519" RevisionGUID="87e69115-4474-4ae7-b22e-5956f04cc83e" CreationDate="2010-10-25T15:40:20.083" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;refrigerator&gt;" />
  <row Id="17492" PostHistoryTypeId="6" PostId="8479" RevisionGUID="a52f24c8-2b98-4c7b-9fa1-dc1656a4e1f6" CreationDate="2010-10-25T15:40:30.723" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;" />
  <row Id="17493" PostHistoryTypeId="6" PostId="444" RevisionGUID="a2b6b3de-bc7d-4588-894a-16808bfef75a" CreationDate="2010-10-25T15:41:51.157" UserId="41" Comment="edited tags" Text="&lt;drying&gt;&lt;lettuce&gt;" />
  <row Id="17494" PostHistoryTypeId="2" PostId="8525" RevisionGUID="b58c5a70-77eb-4958-88c9-25cd4fd29244" CreationDate="2010-10-25T15:45:13.580" UserId="231" Text="My typical goto oil for my wok is grapeseed oil. It has a fairly neutral flavour and is supposedly good for you." />
  <row Id="17495" PostHistoryTypeId="2" PostId="8526" RevisionGUID="4345fd78-4f71-4ba8-a302-5df84f096383" CreationDate="2010-10-25T15:52:44.993" UserDisplayName="daniel" Text="If your only concern is allergies to milk and/or soy, have you considered using coconut milk? It behaves much like cream in the 'close enough for jazz' sense, and can be thinned out as needed. " />
  <row Id="17496" PostHistoryTypeId="5" PostId="8165" RevisionGUID="f6b572e4-431a-4859-88be-2252db1ce87e" CreationDate="2010-10-25T16:37:57.810" UserId="646" Comment="Adding tildes to the ñ" Text="I bought a pack of about 10 jalapeño peppers and will only use 1-2 of them to make salsa. What can I do with the rest so that I don't have to throw them away. At the price for the whole pack it's wasteful to use so few. Can I, perhaps, preserve them somehow for future use?" />
  <row Id="17497" PostHistoryTypeId="4" PostId="8165" RevisionGUID="f6b572e4-431a-4859-88be-2252db1ce87e" CreationDate="2010-10-25T16:37:57.810" UserId="646" Comment="Adding tildes to the ñ" Text="How to use spare jalapeños?" />
  <row Id="17498" PostHistoryTypeId="2" PostId="8527" RevisionGUID="b177b7c7-0c58-4000-bf86-b209f5d31e45" CreationDate="2010-10-25T16:59:16.060" UserId="3070" Text="I have been asked to make a main for a potluck this holloween and I thought I would be &quot;clever&quot; and bake a lamb stew in a pumpkin.&#xD;&#xA;&#xD;&#xA;I plan to hollow out the pumpkin and add meat,veg,spices,etc...then replace the top and poke a small hole in it to let air escape.&#xD;&#xA;&#xD;&#xA;The main problem is that my oven isnt working properly and dont want to risk it failing halfway through.  Would it be possible to wrap the stuffed pumpkin in tinfoil, and put it over a gas burner on low?  I have plenty of time and could let it slow cook for hours, but I have my doubts on if the technique would work.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="17499" PostHistoryTypeId="1" PostId="8527" RevisionGUID="b177b7c7-0c58-4000-bf86-b209f5d31e45" CreationDate="2010-10-25T16:59:16.060" UserId="3070" Text="Stuffed pumpkin on a burner" />
  <row Id="17500" PostHistoryTypeId="3" PostId="8527" RevisionGUID="b177b7c7-0c58-4000-bf86-b209f5d31e45" CreationDate="2010-10-25T16:59:16.060" UserId="3070" Text="&lt;slow-cooking&gt;&lt;pumpkin&gt;" />
  <row Id="17501" PostHistoryTypeId="2" PostId="8528" RevisionGUID="b950b065-8bd0-4236-a9cb-5811ca8fb955" CreationDate="2010-10-25T17:18:12.973" UserId="3035" Text="Frying in a wok doesn't necessarly imply a single particular oil for all foods you cook. It may vary up to the ingredients, the technique (yes, there are more than one wok techniqe), the recipe, personal preferences, price etc. &#xD;&#xA;&#xD;&#xA;As a general rule, as you've mentioned in your question, wok techniques require relatively higher temperatures so oils with reasonably high smoking points should be preferred, for sure. Depending on its type and the temperature we'll reach, peanut oil may be or may not be suitable for the task.&#xD;&#xA;&#xD;&#xA;[This table](http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats) and [this list](http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm) reveals that peanut oil is not the one with the highest smoking point and there are significant differences between the smoking points of the types of peanut oils.&#xD;&#xA;&#xD;&#xA;As a result, I don't think that a &quot;best oil&quot; can be named, but I believe -some type(s) of- peanut oil would be fine for many purposes --and it is a must for some recipes. Still, some other oils can be used in the light of what I mentioned above. For example, I prefer sunflower oil in many cases.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17502" PostHistoryTypeId="2" PostId="8529" RevisionGUID="3e026d55-6bb9-4b79-9eb2-dd23895522e6" CreationDate="2010-10-25T17:50:16.613" UserId="1675" Text="peanut oil is considered the &quot;best&quot; oil to use in the wok because of its high smoking point. We buy large containers of it from our local asian market.&#xD;&#xA;&#xD;&#xA;I also use grapeseed oil because it also has good smoking point qualities, and you don't need to use as much oil where you would with other varieties. " />
  <row Id="17503" PostHistoryTypeId="2" PostId="8530" RevisionGUID="f0d8ac45-f4f0-4ebe-904e-179e84032588" CreationDate="2010-10-25T17:54:11.263" UserId="1675" Text="You could go halfway and buy a small bit of really sharp cheese and mix it with your cheap cheese. &#xD;&#xA;&#xD;&#xA;Do you do a crumble topping? I find that the crispy texture can add an extra something to Mac and Cheese, as well as additional flavors." />
  <row Id="17504" PostHistoryTypeId="2" PostId="8531" RevisionGUID="ce90ed80-3692-49c8-9fb5-6df7bc65e2b1" CreationDate="2010-10-25T17:54:44.530" UserDisplayName="daniel" Text="I don't think this will work very well. Burners are unidirectional heat sources; the bottom will overcook and the top will be raw. The constant rotating you will need to do will be annoying at best. Ovens provide heat surrounding the entire item, which is why roasting works. I suggest borrowing an oven.&#xD;&#xA;&#xD;&#xA;Bear in mind that roasting the pumpkin will compromise its structural integrity. Not roasting seems like a wiser course if you intend it only as a serving vessel. " />
  <row Id="17505" PostHistoryTypeId="2" PostId="8532" RevisionGUID="e6896fd6-4100-4bcb-978d-1a6936893acb" CreationDate="2010-10-25T18:07:11.283" UserId="1685" Text="Put some hazelnuts, blue cheese (or gorgonzola), and sliced pears on top of a plain salad.  Yummy!" />
  <row Id="17506" PostHistoryTypeId="2" PostId="8533" RevisionGUID="c02aee3b-fea9-44d7-af1f-f1497cfc415d" CreationDate="2010-10-25T18:13:13.357" UserId="41" Text="Cheap cheese is, as others have explained, cheap for a reason.&#xD;&#xA;&#xD;&#xA;You should be able to find old/extra old (AKA &quot;sharp&quot;/&quot;extra sharp&quot;) cheddar cheese in the cheap section, which makes a reasonably good starting point - this cheese does have *some* flavour.&#xD;&#xA;&#xD;&#xA;Daniel says he simmers the milk; I generally start with evaporated milk, which is even more economical than regular milk and keeps in the pantry forever.  Although I would not use evaporated milk in just *any* recipe calling for milk, it happens to work quite well for Mac 'n Cheese.&#xD;&#xA;&#xD;&#xA;Other common additions to help offset the lack of flavour in poorly-aged cheeses are:&#xD;&#xA;&#xD;&#xA;  * **Salt.** Remember, salt is essentially a flavour enhancer and will bring out the natural taste of any other ingredient.&#xD;&#xA;&#xD;&#xA;  * **Mustard.**  Prepared mustard is OK, but concentrated mustard made from dry mustard and a small amount of water is even better, so you can avoid having to add too much liquid.  This doesn't enhance the flavour of the cheese, but it does share some of the &quot;sharpness&quot; associated with cheddar and makes a good complement.  As a bonus, it also acts as a natural emulsifier for the sauce, helping to minimize separation and curdling.&#xD;&#xA;&#xD;&#xA;  * **Ground cayenne or red pepper.**  Although most people probably don't associate *Mac 'n Cheese* with *piquant*, a small amount of this won't make the sauce noticeably *spicy*, but it will add a bit of the same &quot;kick&quot; you get with very old cheese.&#xD;&#xA;&#xD;&#xA;If all else fails, my &quot;secret weapon&quot; for Mac 'n Cheese is - not kidding - the sauce base from Kraft Dinner (AKA Kraft Macaroni and Cheese Dinner for you Yankees), especially if you can get the &quot;extra sharp&quot; version.  This stuff is *dirt cheap* (often just 99 cents for a package) and before you dismiss this as heresy, keep in mind that *the idea is not to use the whole thing*.  Just a teaspoon or two to enhance your homemade sauce.  If you don't approve of such shortcuts then you shouldn't be buying cheap cheese in the first place, right?&#xD;&#xA;&#xD;&#xA;So there you have it.  Try some or all of the above; I'm sure you'll end up with something that's at least acceptable, if not great." />
  <row Id="17507" PostHistoryTypeId="5" PostId="8503" RevisionGUID="c5a3aa69-e5c0-4e61-a55b-e72c1d0c11be" CreationDate="2010-10-25T18:35:49.797" UserId="2884" Comment="added 830 characters in body" Text="I am looking for a way to make pancakes/crepes (the very thin ones), with the following limitations:&#xD;&#xA;&#xD;&#xA; - no eggs&#xD;&#xA; - no liquid ingredients besides water&#xD;&#xA; - cheap ingredients only&#xD;&#xA;&#xD;&#xA;I've been trying something like:&#xD;&#xA;&#xD;&#xA; - 360 g wheat flour&#xD;&#xA; - 40 g corn flour&#xD;&#xA; - 850 g water&#xD;&#xA;&#xD;&#xA;But the problem is that they turn out non-baked inside and too crispy on the outside, besides being too thick. I've been trying on lower heat, but then it takes like over 5 minutes for each pancake, and the inside is still not baked. I read that it should take 1 minute to bake 1 pancake.&#xD;&#xA;&#xD;&#xA;Any changes to the ingredient list, or tips for baking procedure? What might be the problem that it takes so long, and the inside gets not-baked? I try to pour the batter on the pan as thin as I can, swiping the pan with a sponge made of toilet paper dipped in rapeseed oil before each pancakes, and its a thin-edge pancake Teflon-coated pan.&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;OK, maybe some clarifications: I am not vegan and have no allergies.&#xD;&#xA;The motivation is completely different: life on the road and for extended periods away from any sources of anything other then tap water. &#xD;&#xA;&#xD;&#xA;The motivation is decreasing the weight and volume of stuff I need to take with me. Liquids are not good because they are heavy. Unless I need really little of them. But even then once I open the carton I probably need to use it up quick, because no fridge available.&#xD;&#xA;&#xD;&#xA;So I am looking for ways of making pancakes out of ingredients which take up little volume and weight, and added to water can improve my pancakes. Powders are good, provided I have to add little of them. Also it has to be as low-budget as possible. Corn flour is cheap, baking powder is cheap, things like soy milk are not cheap." />
  <row Id="17508" PostHistoryTypeId="2" PostId="8534" RevisionGUID="9f03b9f3-0980-4791-aa94-011cce52a71d" CreationDate="2010-10-25T18:42:42.670" UserId="1816" Text="Given your updated criteria, what about using powdered milk for crepes and pancakes?  Powdered milk tends to be very inexpensive.  You can usually find in in the baking aisle at groceries in the U. S.  The powdered milk will last you for a long time.&#xD;&#xA;&#xD;&#xA;You can also get powdered eggs.  Just google for them." />
  <row Id="17509" PostHistoryTypeId="2" PostId="8535" RevisionGUID="83664e8e-13a7-4c9d-9c59-6ffbaab4562f" CreationDate="2010-10-25T18:45:11.023" UserId="1163" Text="I would suggest combining @justkt's comment with steaming: that works omnidirectionally, which takes care of @daniel's answer as well.&#xD;&#xA;&#xD;&#xA;More in particular: make the stew separately but not quite until fork-tender, optionally roast your pumpkin for as long as your oven works, then put your filled pumpkin in a nice big pot with lid on a rack with a bit of water underneath. You'll probably want to cover the pumpkin with foil to prevent the water from dripping into the hole you're making in the top. If you're doing this for a long time, you'll want to keep refilling the water when a lot of it has evaporated." />
  <row Id="17510" PostHistoryTypeId="2" PostId="8536" RevisionGUID="3e3456cd-12ff-4c87-af26-60fd27e2c4f0" CreationDate="2010-10-25T20:16:51.340" UserId="2569" Text="As already suggested, the best thing to do is to freeze the nuts until you find a use for them. That said, my absolute favorite use for hazelnuts is the following family recipe.&#xD;&#xA;&#xD;&#xA;&lt;h3&gt;Selmeczy Hazelnut-Torte&lt;/h3&gt;&#xD;&#xA;Cake: 8 egg whites, 28 dkg powdered sugar, 28 dkg hazelnut-flour[1].&#xD;&#xA;Preheat oven to 325&amp;deg;F. Thoroughly grease a rectangular cake pan with at least 1 tablespoon *unsalted* butter. *Do not dust with flour!*&#xD;&#xA;Whip the egg whites until stiff. Continue whipping while adding the sugar, scraping down the bowl occasionally. Gently fold in the nut meal. Spread into prepared pan. Get rid of any air bubbles with your preferred method (whacking against the counter a few times, for instance). Bake until the top springs back and the sides pull away from the pan, about 30 minutes. Cool in pan for about 10 minutes, then turn out onto a wire rack and cool thoroughly.&#xD;&#xA;&#xD;&#xA;Frosting: 8 egg yolks, 2 or 3 heaping tablespoons dutch-processed cocoa, 5 tablespoons powdered sugar, 5 tablespoons water, 2 sticks (1 cup) *unsalted* butter. Combine everything except the butter in the top of a double boiler and cook over barely-simmering water, stirring pretty much constantly, until thick and sticky. This will take a while; enlist &lt;strike&gt;slave labor&lt;/strike&gt; help if available. Let the chocolate cool completely, then whip the butter and combine it with the chocolate.&#xD;&#xA;&#xD;&#xA;Trim off the edges of the cake, then cut it in half lengthwise to make your two layers. Fill, ice, and decorate with the frosting. Chill before serving; cut into relatively thin slices with a warmed knife. (Oh, and the rule is, if anyone so much as mentions a diet, they don't get any.)&#xD;&#xA;&#xD;&#xA;[1] Hazelnut flour or meal: choose your favorite method to roast &amp; blanch or blanch &amp; roast the hazelnuts, then grind (or rather, grate) with a &lt;a href=&quot;http://cooking.stackexchange.com/questions/6140/how-to-grind-pistachio-nuts-so-that-they-stay-dry/7573#7573&quot;&gt;nut grinder&lt;/a&gt;. Don't attempt to use a food processor or any other high-speed mechanical device for the grinding, because you'll end up with nut butter instead.&#xD;&#xA;&#xD;&#xA;*Roast &amp; blanch*: the traditional method, whereby you roast the nuts (in the oven or on the stovetop) until the paper skins start popping off, then use a kitchen towel to rub them clean. Well, relatively so.&#xD;&#xA;&#xD;&#xA;*Blanch &amp; roast*: boil water with a couple spoonfuls of baking soda in a large pot, dump in the nuts, bring back to a boil while watching like a hawk because it *will* foam over, cook for no more than a minute, drain and rinse, and continue rinsing while you rub off the softened skins - kind of like blanching almonds. (Don't bother saving the blanching liquid - despite its amazing color, it doesn't really work as a dye.) When clean, let dry, then roast until golden brown and fragrant." />
  <row Id="17511" PostHistoryTypeId="2" PostId="8537" RevisionGUID="da565153-fac3-4e1d-bc72-2e377a54e8ac" CreationDate="2010-10-25T22:25:43.797" UserId="2172" Text="Fresh pasta simply tastes better, and as Aparna said, absorbs sauces more than boxed pasta.&#xD;&#xA;Also, fresh pasta is way cheaper than boxed one.&#xD;&#xA;&#xD;&#xA;In a while, getting experience at preparing fresh pasta by yourself will let you do it faster and faster...&#xD;&#xA;&#xD;&#xA;And you won't experience the &quot;Oh no, my sauce is ready but I'm out of pasta&quot; anymore! " />
  <row Id="17512" PostHistoryTypeId="4" PostId="8402" RevisionGUID="95c93a58-f80d-4c78-b622-001061a3dce3" CreationDate="2010-10-25T22:56:46.573" UserId="373" Comment="edited title" Text="Is it important to warm the flour before making bread?" />
  <row Id="17514" PostHistoryTypeId="2" PostId="8538" RevisionGUID="ee04a076-e3ef-4e2b-b467-70cd5dd6efd2" CreationDate="2010-10-26T00:04:28.450" UserId="2582" Text="&lt;a href=&quot;http://en.wikipedia.org/wiki/Bill_Granger&quot;&gt;Bill Granger&lt;/a&gt;'s series of books are great, in my opinion. His recipes are easy, fresh and tasty." />
  <row Id="17515" PostHistoryTypeId="2" PostId="8539" RevisionGUID="143db0b1-fc80-418e-bbcd-bb616a231e98" CreationDate="2010-10-26T03:21:18.243" UserId="3082" Text="I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reputation is. What is the most comprehenisve online shop for purchasing sea salt?" />
  <row Id="17516" PostHistoryTypeId="1" PostId="8539" RevisionGUID="143db0b1-fc80-418e-bbcd-bb616a231e98" CreationDate="2010-10-26T03:21:18.243" UserId="3082" Text="What is a good onine resource for purchasing high quality sea salt?" />
  <row Id="17517" PostHistoryTypeId="3" PostId="8539" RevisionGUID="143db0b1-fc80-418e-bbcd-bb616a231e98" CreationDate="2010-10-26T03:21:18.243" UserId="3082" Text="&lt;salt&gt;" />
  <row Id="17518" PostHistoryTypeId="2" PostId="8540" RevisionGUID="a03e4529-26ea-4768-abe0-9c680e55553f" CreationDate="2010-10-26T04:26:38.933" UserId="3081" Text="I already knew Penzey's spices which is good, but there is no sauces… Ebay not work for me, to expensive delivery to Russia (if counts per 1 bottle from 1 user). So with Amazon (available books only). &#xD;&#xA;&#xD;&#xA;Especially I'm looking for worcestershire sauce, fish sauce, pure extracts, sesame oil. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="17519" PostHistoryTypeId="1" PostId="8540" RevisionGUID="a03e4529-26ea-4768-abe0-9c680e55553f" CreationDate="2010-10-26T04:26:38.933" UserId="3081" Text="Where can I buy online spices, sauces, extracts and etc with international shipping? " />
  <row Id="17520" PostHistoryTypeId="3" PostId="8540" RevisionGUID="a03e4529-26ea-4768-abe0-9c680e55553f" CreationDate="2010-10-26T04:26:38.933" UserId="3081" Text="&lt;sauce&gt;&lt;oil&gt;&lt;shopping&gt;" />
  <row Id="17521" PostHistoryTypeId="2" PostId="8541" RevisionGUID="581c8e33-86eb-49c5-b323-81f79adbd3fc" CreationDate="2010-10-26T07:29:53.060" UserDisplayName="giacomo" Text="Just try both of them and you will feel the difference by yourself. The taste, the texture, the cooking time and more.&#xD;&#xA;" />
  <row Id="17522" PostHistoryTypeId="2" PostId="8542" RevisionGUID="6e88a1cf-7826-4080-a309-fa9ae7f3550f" CreationDate="2010-10-26T07:39:51.337" UserDisplayName="giacomo" Text="I love Antonio Carluccio's Italian cookbooks.&#xD;&#xA;By my opinion, he is the best source for genuine Italian recipes." />
  <row Id="17523" PostHistoryTypeId="5" PostId="8539" RevisionGUID="50d1a0f9-4b5d-4175-a979-8beca519ef05" CreationDate="2010-10-26T07:53:32.577" UserId="210" Comment="fixed spellings" Text="I would like to purchase some very nice sea salts. There are many sources available online but it is hard to tell what their quality and reputation is. What is the most comprehensive online shop for purchasing sea salt?" />
  <row Id="17524" PostHistoryTypeId="4" PostId="8539" RevisionGUID="50d1a0f9-4b5d-4175-a979-8beca519ef05" CreationDate="2010-10-26T07:53:32.577" UserId="210" Comment="fixed spellings" Text="What is a good online resource for purchasing high quality sea salt?" />
  <row Id="17525" PostHistoryTypeId="5" PostId="8528" RevisionGUID="2e0b54bb-1891-4bee-b2db-63996e7daf62" CreationDate="2010-10-26T07:57:20.627" UserId="210" Comment="fixed spellings" Text="Frying in a wok doesn't necessarily imply a single particular oil for all foods you cook. It may vary up to the ingredients, the technique (yes, there is more than one wok technique), the recipe, personal preferences, price etc. &#xD;&#xA;&#xD;&#xA;As a general rule, as you've mentioned in your question, wok techniques require relatively high temperatures so oils with reasonably high smoking points should be preferred, for sure. Depending on its type and the temperature you want to reach, peanut oil may be or may not be suitable for the task.&#xD;&#xA;&#xD;&#xA;[This table](http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats) and [this list](http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm) reveals that peanut oil is not the one with the highest smoking point and there are significant differences between the smoking points of the types of peanut oils.&#xD;&#xA;&#xD;&#xA;As a result, I don't think that a &quot;best oil&quot; can be named, but I believe -some type(s) of- peanut oil would be fine for many purposes --and it is a must for some recipes. Still, some other oils can be used in the light of what I mentioned above. For example, I prefer sunflower oil in many cases.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17529" PostHistoryTypeId="2" PostId="8546" RevisionGUID="d3768b8c-a5af-4492-a38d-077c61433f82" CreationDate="2010-10-26T11:13:26.400" UserId="3035" Text="I'm not a Jew and I don't practice kosher. I have a rough knowledge on kosher as &quot;don't cook/eat meat and milk (dairy products) together&quot; or &quot;don't eat pork&quot;. I also know that [Kosher is a much broader concept][1], not limited with those two bans. [French cuisine](http://en.wikipedia.org/wiki/French_Cuisine), as a whole, is obviously not kosher in any means, even by the most limited definitions of &quot;Kosher&quot; and &quot;French Cuisine&quot;. So, *Mastering the Art of French Cooking* is not a book written for kosher practice. Modifications is up to your beliefs, up to the level you practice kosher, I suppose.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kosher" />
  <row Id="17531" PostHistoryTypeId="2" PostId="8548" RevisionGUID="39dae9a1-2a78-48aa-befe-c15077ced5d2" CreationDate="2010-10-26T11:43:59.590" UserId="3035" Text="**Naming those published in English:**&#xD;&#xA;&#xD;&#xA;[*Kitchen Confidential*][1] by [Anthony Bourdain][2]&#xD;&#xA;&#xD;&#xA;http://upload.wikimedia.org/wikipedia/en/1/1d/Kitchen_Confidential.jpg&#xD;&#xA;&#xD;&#xA;and&#xD;&#xA;&#xD;&#xA;[*Mastering the Art of French Cooking*][3] by [Simone Beck](http://en.wikipedia.org/wiki/Simone_Beck), [Louisette Bertholle](http://en.wikipedia.org/wiki/Louisette_Bertholle) and [Julia Child](http://en.wikipedia.org/wiki/Julia_Child)&#xD;&#xA;&#xD;&#xA;http://upload.wikimedia.org/wikipedia/en/e/e6/MasteringTheArtOfFrenchCooking1edCover.jpg&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kitchen_Confidential&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Anthony_Bourdain&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking" />
  <row Id="17532" PostHistoryTypeId="2" PostId="8549" RevisionGUID="30873238-6ec5-4b33-9bc0-dc71b5ff2581" CreationDate="2010-10-26T11:49:02.797" UserId="719" Text="One kitchen I used to work in had a dry store that was basically a shed and in winter when the flour would be particularly cold we would always warm the flour before making bread. It always worked beautifully. The thing is you're looking for the overall best temperature for your dough for the yeast to be active. So it's no good mixing warmish water with cold flour - your dough temp will keep the yeast sluggish. That was our theory anyway." />
  <row Id="17533" PostHistoryTypeId="2" PostId="8550" RevisionGUID="eb1aceb4-bb47-4f66-95d3-91ce9f6b5c1c" CreationDate="2010-10-26T12:51:27.183" UserId="210" Text="I made sushi for the first time at the weekend.  the seasoning for the rice had this recipe:&#xD;&#xA;&#xD;&#xA; - 125 ml rice vinegar&#xD;&#xA; - 30 ml mirin&#xD;&#xA; - 3 tablespoons sugar&#xD;&#xA; - **2 tablespoons salt** &#xD;&#xA;&#xD;&#xA;This was for 460g rice (dry weight).&#xD;&#xA;&#xD;&#xA;This seemed like a lot of salt to me.  Today I made some more rice, but only single quantity and I realised that last time I forgot to double the quantities of sugar and salt when making double the amount.  It was quite salty last time, but I should have put 4 tablespoons of salt in.&#xD;&#xA;&#xD;&#xA;That can't be right can it?  What was it more likely to be?  2 Teaspoons?  " />
  <row Id="17534" PostHistoryTypeId="1" PostId="8550" RevisionGUID="eb1aceb4-bb47-4f66-95d3-91ce9f6b5c1c" CreationDate="2010-10-26T12:51:27.183" UserId="210" Text="Can the amount of salt in the recipe be right?" />
  <row Id="17535" PostHistoryTypeId="3" PostId="8550" RevisionGUID="eb1aceb4-bb47-4f66-95d3-91ce9f6b5c1c" CreationDate="2010-10-26T12:51:27.183" UserId="210" Text="&lt;rice&gt;&lt;salt&gt;&lt;sushi&gt;" />
  <row Id="17544" PostHistoryTypeId="5" PostId="8540" RevisionGUID="28cfead9-cc82-4ad9-81a7-4b46154ac34d" CreationDate="2010-10-26T14:12:46.363" UserId="2001" Comment="Fix grammar and clarify English." Text="I already know Penzey's spices, which is good, but they don't sell sauces. Ebay won't work for me because it is too expensive to ship to Russia (judging from one bottle from one user). Amazon is also not an option as they will only ship books. &#xD;&#xA;&#xD;&#xA;In particular, I'm looking for worcestershire sauce, fish sauce, pure extracts, sesame oil. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="17545" PostHistoryTypeId="4" PostId="8540" RevisionGUID="28cfead9-cc82-4ad9-81a7-4b46154ac34d" CreationDate="2010-10-26T14:12:46.363" UserId="2001" Comment="Fix grammar and clarify English." Text="Where can I buy online spices, sauces, extracts, etc. with international shipping? " />
  <row Id="17546" PostHistoryTypeId="2" PostId="8552" RevisionGUID="be66ae42-b918-4d59-bbc8-3e8496cf075c" CreationDate="2010-10-26T14:24:34.633" UserId="41" Text="It's been a while since I made sushi but 2 tablespoons does sound a little on the ridiculous side.&#xD;&#xA;&#xD;&#xA;Various other recipes use similar amounts (to each other):&#xD;&#xA;&#xD;&#xA;  * [AllRecipes][1]: 1 tsp salt (for 1/2 cup vinegar and 4 tbsp sugar)&#xD;&#xA;  * [Alton Brown][2]: 1 tsp kosher salt (for 2 tbsp vinegar and 2 tbsp sugar)&#xD;&#xA;  * [SushiRecipes][3]: 1 tsp salt (for 1/2 cup vinegar and 1/2 cup sugar)&#xD;&#xA;  * [Epicurious][4]: 1/2 tsp salt (for 2 tbsp vinegar and 1 tbsp sugar)&#xD;&#xA;&#xD;&#xA;In fact, although sushi rice recipes tend to vary significantly with respect to the proportions of rice, vinegar, and sugar, they are all remarkably consistent on the amount of salt.  Even on the Epicurious recipe, the 1/2 tsp is only for 1 cup of rice - you'd double it to the same 1 tsp for the standard 2 cups.&#xD;&#xA;&#xD;&#xA;I assume that the recipe you're looking at must have *meant* 2 **tsp** and not **tbsp**, but I think even that is too much; I would stick to the 1 tsp used in almost every sushi rice recipe I've ever seen.&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/perfect-sushi-rice/Detail.aspx&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html&#xD;&#xA;  [3]: http://www.sushirecipes.org/sushi-rice.html&#xD;&#xA;  [4]: http://www.epicurious.com/recipes/food/views/Sushi-Rice-103278" />
  <row Id="17547" PostHistoryTypeId="6" PostId="8539" RevisionGUID="5226165f-cd78-4f32-80f3-32a31ba32719" CreationDate="2010-10-26T14:28:53.083" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;shopping&gt;" />
  <row Id="17548" PostHistoryTypeId="5" PostId="8552" RevisionGUID="ceafdc51-e8a6-4f6a-afee-44e30f14b257" CreationDate="2010-10-26T15:01:02.247" UserId="41" Comment="added 130 characters in body" Text="It's been a while since I made sushi but 2 tablespoons does sound a little on the ridiculous side.&#xD;&#xA;&#xD;&#xA;Various other recipes use similar amounts (to each other):&#xD;&#xA;&#xD;&#xA;  * [AllRecipes][1]: 1 tsp salt (for 1/2 cup vinegar and 4 tbsp sugar)&#xD;&#xA;  * [Alton Brown][2]: 1 tbsp kosher salt (for 2 tbsp vinegar and 2 tbsp sugar)&#xD;&#xA;  * [SushiRecipes][3]: 1 tsp salt (for 1/2 cup vinegar and 1/2 cup sugar)&#xD;&#xA;  * [Epicurious][4]: 1/2 tsp salt (for 2 tbsp vinegar and 1 tbsp sugar)&#xD;&#xA;&#xD;&#xA;In fact, although sushi rice recipes tend to vary significantly with respect to the proportions of rice, vinegar, and sugar, they are all remarkably consistent on the amount of salt.  The Alton Brown recipe calls for a tablespoon, but 1 tbsp of kosher salt is in fact equivalent to 1-2 tsp of table or sea salt.  Even on the Epicurious recipe, the 1/2 tsp is only for 1 cup of rice - you'd double it to the same 1 tsp for the standard 2 cups.&#xD;&#xA;&#xD;&#xA;I assume that the recipe you're looking at must have *meant* 2 **tsp** and not **tbsp**, but I think even that is too much; I would stick to the 1 tsp used in almost every sushi rice recipe I've ever seen.&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/perfect-sushi-rice/Detail.aspx&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html&#xD;&#xA;  [3]: http://www.sushirecipes.org/sushi-rice.html&#xD;&#xA;  [4]: http://www.epicurious.com/recipes/food/views/Sushi-Rice-103278" />
  <row Id="17549" PostHistoryTypeId="5" PostId="8534" RevisionGUID="6df50244-b154-4059-b750-2673039e525a" CreationDate="2010-10-26T15:31:53.310" UserId="1816" Comment="added 121 characters in body" Text="Given your updated criteria, what about using powdered milk for crepes and pancakes?  Powdered milk tends to be very inexpensive.  You can usually find in in the baking aisle at groceries in the U. S.  The powdered milk will last you for a long time.&#xD;&#xA;&#xD;&#xA;You can also get powdered eggs.  Just google for them.&#xD;&#xA;&#xD;&#xA;As Martha astutely commented below, look for recipes for pancake mixes that require adding only water and pack those." />
  <row Id="17550" PostHistoryTypeId="5" PostId="8548" RevisionGUID="e620848b-8ea1-478c-a769-098f0ada0cff" CreationDate="2010-10-26T16:13:57.380" UserId="3035" Comment="deleted 56 characters in body" Text="**Naming those published in English:**&#xD;&#xA;&#xD;&#xA;[*Kitchen Confidential*][1] by [Anthony Bourdain][2]&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;and&#xD;&#xA;&#xD;&#xA;[*Mastering the Art of French Cooking*][4] by [Simone Beck](http://en.wikipedia.org/wiki/Simone_Beck), [Louisette Bertholle](http://en.wikipedia.org/wiki/Louisette_Bertholle) and [Julia Child](http://en.wikipedia.org/wiki/Julia_Child)&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kitchen_Confidential&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Anthony_Bourdain&#xD;&#xA;  [3]: http://i.stack.imgur.com/lfjQ1.jpg&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking&#xD;&#xA;  [5]: http://i.stack.imgur.com/SuCTO.jpg" />
  <row Id="17551" PostHistoryTypeId="2" PostId="8553" RevisionGUID="66c27219-e950-44b4-8b7f-da84957d0d2d" CreationDate="2010-10-26T17:11:37.987" UserId="3091" Text="I do not think there is any difference. From what I know, crepe translates to the swedish &quot;Pannkaka&quot;. " />
  <row Id="17552" PostHistoryTypeId="5" PostId="8523" RevisionGUID="5b17d12d-5a86-491a-8fc2-1b3b839c00f3" CreationDate="2010-10-26T17:37:16.733" UserId="446" Comment="added comment info to answer; added 3 characters in body" Text="Your refrigerator should be cold as possible without having any cold-spots where things will freeze.  Inadvertently freezing vegetables or meat really slowly (as is apt to happen in a spot that is just *slightly* below the freezing point) will damage them in taste and texture.&#xD;&#xA;&#xD;&#xA;Proper airflow keeps temperatures more homogenous; you should make sure to allow proper airflow by leaving small gap in the back and sides of fridge.  It is not a good idea to cram bags and others in your air space as it will create uneven cooling." />
  <row Id="17553" PostHistoryTypeId="2" PostId="8554" RevisionGUID="d22eb342-847d-46e5-aaed-87ec5e4138eb" CreationDate="2010-10-26T18:00:36.383" UserId="2859" Text="While their selection of salts isn't the broadest ('only' eight or nine varieties) I'm a huge, huge fan of World Spice ( http://www.worldspice.com ) here in Seattle; I've never mail-ordered from them but every time I've dropped in to pick something up the staff has been immensely helpful and knowledgeable." />
  <row Id="17554" PostHistoryTypeId="5" PostId="8087" RevisionGUID="21e1368b-6c7e-4e8c-a79b-26d03fbe8b35" CreationDate="2010-10-26T19:19:14.900" UserId="2045" Comment="added 168 characters in body" Text="I am curing sausages, pork salami in hog casing to be precise.  I am having a hard time maintaining both the temperature and the humidity necessary.  I have no trouble controlling temperature 60F/15C. (I have a small wine refrigerator) however the relative humidity in it is getting up to the 85-89% range. (As measured by an admittedly uncalibrated hygrometer but which reads 67% when set in the room containing the refrigerator)&#xD;&#xA;&#xD;&#xA;The relative humidity elsewhere is somewhere in the 50-70% range depending on the room and time of day.  However the temperature varies between 67F/19C and 76F/24C.  &#xD;&#xA;&#xD;&#xA;The recommended target range is 60F/15C for temperature and 70% for relative humidity.&#xD;&#xA;&#xD;&#xA;So far I am not having bad mold problems, just a few tiny flecks of white(acceptable/good) mold. The smallest of the sheep casing test sausages in fact lost it's 30% in weight and seems done.  The hog casing sausages are losing weight, but at a much slower rate than expected (presumably due to higher humidity).&#xD;&#xA;&#xD;&#xA;Everywhere I look there is a TON of information on raising the humidity in your curing chamber, not so much on lowering it.  Suggestions for lowering the humidity of the chamber would also be helpful.&#xD;&#xA;&#xD;&#xA;Should I put the sausages in another hanging container with lower humidity and higher, uncontrolled/ambient temperatures?  Should I let them continue to poke along at the higher humidity and dry very slowly, and possibly not at all?&#xD;&#xA;&#xD;&#xA;EDITED TO ADD:&#xD;&#xA;Silica Gel, at least in the quantity I placed in the cooler had no measurable effect on the humidity. Possibly more silica gel would have done more.&#xD;&#xA;" />
  <row Id="17555" PostHistoryTypeId="2" PostId="8555" RevisionGUID="8492d7e2-bbcd-4e45-b20a-2b23d9c6e4f7" CreationDate="2010-10-26T20:26:49.953" UserId="222" Text="[MySpiceSage][1] normally has great prices for everything, including salt.  Quality has been good on everything I've ordered (thought I haven't ordered salt).  They are constantly running new offers - today's you receive 8 free vanilla beans with an order - and you always get a 1oz sample of any seasoning you want with every order.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.myspicesage.com/taste-aroma-salty-c-3_96.html" />
  <row Id="17556" PostHistoryTypeId="2" PostId="8556" RevisionGUID="9400b809-8ce1-492e-9b23-27ce72bfe625" CreationDate="2010-10-26T21:23:37.310" UserId="2939" Text="Last night, my flatmate popped whole scrubbed potatoes (4x) into a plastic shopping bag (like you get from the supermarket), along with perhaps 2cm of water.  She tied the bag up and microwaved the whole lot for 3 minutes.  &#xD;&#xA;&#xD;&#xA;Perfectly cooked potatoes.  I was amazed.  She has been cooking potatoes like this for a couple of years with no incidents.  But I have always been slightly wary about plastic in the microwave.  Apparently in her experience, if you use coloured plastic bags, they leach colour onto the microwave plate...yikes.  " />
  <row Id="17557" PostHistoryTypeId="2" PostId="8557" RevisionGUID="f40f06f4-b92a-405b-ad11-7cb3f21faa7b" CreationDate="2010-10-26T22:34:25.497" UserId="3096" Text="Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. I have recently heard statements to the effect that there is no justification for the practice. Is that true? If not, what is a legitimate reason for adding oil to the water?" />
  <row Id="17558" PostHistoryTypeId="1" PostId="8557" RevisionGUID="f40f06f4-b92a-405b-ad11-7cb3f21faa7b" CreationDate="2010-10-26T22:34:25.497" UserId="3096" Text="Making pasta: is oil justified?" />
  <row Id="17559" PostHistoryTypeId="3" PostId="8557" RevisionGUID="f40f06f4-b92a-405b-ad11-7cb3f21faa7b" CreationDate="2010-10-26T22:34:25.497" UserId="3096" Text="&lt;pasta&gt;&lt;oil&gt;&lt;health&gt;&lt;boiling&gt;" />
  <row Id="17560" PostHistoryTypeId="6" PostId="8557" RevisionGUID="07d0965a-8489-4bd2-bf52-25add7bed804" CreationDate="2010-10-27T00:03:30.423" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;oil&gt;&lt;boiling&gt;" />
  <row Id="17561" PostHistoryTypeId="2" PostId="8558" RevisionGUID="85063020-828d-407d-bd16-6c3358964469" CreationDate="2010-10-27T00:34:26.570" UserId="2824" Text="I used to do the same thing a few years ago.  I was taught by someone with more skill than me that it is pointless to add oil to the water.  Sure enough, I don't use oil now and I cannot tell the difference.  Stirring the pasta (especially in the first couple of minutes of cooking) is what keeps it from sticking together.&#xD;&#xA;&#xD;&#xA;On a side note: I have read that cooking beyond [al dente][1] and rinsing the pasta afterwards both contribute to nutrient loss.  I was taught to stir a tiny amount to butter into the pasta immediately after straining to keep it from sticking and to lock in the nutrients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Al_dente" />
  <row Id="17565" PostHistoryTypeId="2" PostId="8560" RevisionGUID="7bd9213c-5589-4851-9758-3e6e824e87ab" CreationDate="2010-10-27T00:42:39.410" UserId="926" Text="If in doubt, grapeseed oil is your best bet for any high-heat cooking for 2x specific reasons:&#xD;&#xA;&#xD;&#xA; 1. Grapeseed can be heated to a higher temperature before it begins to smoke, allowing you to use it at a higher temperature before imparting a burnt flavor. &#xD;&#xA;&#xD;&#xA; 2. It has a very mild flavor that blends easily with whatever you're cooking.&#xD;&#xA;&#xD;&#xA;It's perfectly suited for stir-fry, pan-frying, sauteing.  Add to that that it's a healthy oil and the only reason *not* to use it is that it's more expensive--but nothing crazy." />
  <row Id="17566" PostHistoryTypeId="2" PostId="8561" RevisionGUID="1ffd72f9-7cad-477c-9285-2846f004ce64" CreationDate="2010-10-27T01:52:02.050" UserDisplayName="blackp" Text="I have purchased several products from http://salttraders.com/&#xD;&#xA;&#xD;&#xA;Their smoked salts are amazing.&#xD;&#xA;&#xD;&#xA;If you are outside the USA email them re shipping as their web site only uses expensive couriers whereas if contacted directly they are happy to use US Mail for international shipping.&#xD;&#xA;" />
  <row Id="17568" PostHistoryTypeId="2" PostId="8563" RevisionGUID="72f6c4c6-d39f-45f8-803b-c3a212260e9d" CreationDate="2010-10-27T02:11:51.143" UserDisplayName="Debbie" Text="What would be an appropriate substitute for parmessan regiano in a recipe?&#xD;&#xA;" />
  <row Id="17569" PostHistoryTypeId="1" PostId="8563" RevisionGUID="72f6c4c6-d39f-45f8-803b-c3a212260e9d" CreationDate="2010-10-27T02:11:51.143" UserDisplayName="Debbie" Text="Parmesan regiano substitue" />
  <row Id="17570" PostHistoryTypeId="3" PostId="8563" RevisionGUID="72f6c4c6-d39f-45f8-803b-c3a212260e9d" CreationDate="2010-10-27T02:11:51.143" UserDisplayName="Debbie" Text="&lt;substitutions&gt;" />
  <row Id="17571" PostHistoryTypeId="2" PostId="8564" RevisionGUID="e58adb30-67f4-435b-9e2c-08e6c64d21e6" CreationDate="2010-10-27T02:39:46.593" UserId="2803" Text="The dressing contains raw eggs, olive oil and mustard. How long can I keep it in the fridge in a airtight container?" />
  <row Id="17572" PostHistoryTypeId="1" PostId="8564" RevisionGUID="e58adb30-67f4-435b-9e2c-08e6c64d21e6" CreationDate="2010-10-27T02:39:46.593" UserId="2803" Text="How long can i keep home made caesar dressing?" />
  <row Id="17573" PostHistoryTypeId="3" PostId="8564" RevisionGUID="e58adb30-67f4-435b-9e2c-08e6c64d21e6" CreationDate="2010-10-27T02:39:46.593" UserId="2803" Text="&lt;storage-lifetime&gt;" />
  <row Id="17575" PostHistoryTypeId="6" PostId="8564" RevisionGUID="4cc05a4c-c740-4727-a263-93a76030a42a" CreationDate="2010-10-27T02:46:21.270" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;storage-lifetime&gt;&lt;salad-dressing&gt;" />
  <row Id="17576" PostHistoryTypeId="6" PostId="8563" RevisionGUID="990698ef-590d-4f2f-8e13-b6e54761cd35" CreationDate="2010-10-27T02:48:44.840" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;cheese&gt;" />
  <row Id="17577" PostHistoryTypeId="2" PostId="8565" RevisionGUID="958d9361-1b83-4cfd-8e4e-120170fafe52" CreationDate="2010-10-27T02:54:54.053" UserId="2047" Text="Adding oil to the water may help prevent foaming, but not much else. It doesn't prevent the pasta from sticking. See this article on cooking pasta (linked in answers to a few other questions already):&#xD;&#xA;&#xD;&#xA;http://www.seriouseats.com/2010/05/how-to-cook-pasta-salt-water-boiling-tips-the-food-lab.html" />
  <row Id="17578" PostHistoryTypeId="2" PostId="8566" RevisionGUID="87d0fe5b-447d-49c5-b7d7-e95b0699b6ac" CreationDate="2010-10-27T03:00:49.197" UserId="1200" Text="I'd say the difference, at least to Swedish people, is that crepes is more of a non-sweet main dish. If they are rolled up and filled with meat/vegetables/fish/mushrooms, and possibly with the addition of cheese on top of the rolls.&#xD;&#xA;&#xD;&#xA;To Swedes, &quot;pancakes&quot; are exclusively had with sweet toppings such as jam, sugar, cream, ice-cream etc. Thus, it is often had as a dessert, or as a side-dish traditionally accompanied with yellow pea and pork soup.&#xD;&#xA;&#xD;&#xA;So where the French would put any kind of toppings on their crepes, having it as a main dish or a snack, Swedes would traditionally put sweet toppings on their pancakes, calling it &quot;crepe&quot; only if it is prepared as a main dish and filled with non-sweet stuff." />
  <row Id="17579" PostHistoryTypeId="5" PostId="8566" RevisionGUID="0d7ccde0-95e1-411b-9964-f84bd834b4c7" CreationDate="2010-10-27T03:05:49.723" UserId="1200" Comment="added 42 characters in body; deleted 4 characters in body" Text="I'd say the difference, at least to Swedish people, is that crepes is more of a non-sweet main dish. If it's rolled up and filled with meat/vegetables/fish/mushrooms, and possibly with the addition of cheese on top of the rolls; the &quot;Swedish pancake&quot; turns into a crepe.&#xD;&#xA;&#xD;&#xA;To Swedes, &quot;pancakes&quot; are exclusively had with sweet toppings such as jam, sugar, cream, ice-cream etc. Thus, it is often had as a dessert, or as a side-dish traditionally accompanied with yellow pea and pork soup.&#xD;&#xA;&#xD;&#xA;So where the French would put any kind of toppings on their crepes, having it as a main dish or a snack, Swedes would traditionally put sweet toppings on their pancakes, calling it &quot;crepe&quot; only if it is prepared as a main dish and filled with non-sweet stuff;" />
  <row Id="17580" PostHistoryTypeId="2" PostId="8567" RevisionGUID="39cd0cb3-79b8-4806-8bde-6061b1a75037" CreationDate="2010-10-27T03:14:43.560" UserId="1672" Text="The other question linked by sarge_smith in the comments covers the common substitutes I can think of (including cow's milk substitutes, despite the question title). They do all tend to be nearly as expensive as parmigiano reggiano, though - in the $10-20/lb range at my grocery store.&#xD;&#xA;&#xD;&#xA;So, just in case price is your concern, [reggianito][1] is a decent and much cheaper substitute. It's an Argentinian cheese, originally made by immigrant Italians who missed their native cheese. It's not aged as long as parmigiano reggiano, but it's still a nice hard cheese for grating on pasta, or the sorts of recipes you probably have in mind.&#xD;&#xA;&#xD;&#xA;Wikipedia says it's often sold in the US as parmesan; I can't really speak to that except to say that I don't think I've ever seen &quot;made in Argentina&quot; on a wedge of &quot;parmesan&quot;. My grocery store carries it, though, and it's significantly cheaper than even the cheap US parmesan, let alone the good imported stuff.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Reggianito" />
  <row Id="17581" PostHistoryTypeId="2" PostId="8568" RevisionGUID="b8de6b6c-de22-443a-a961-6d083aa4a130" CreationDate="2010-10-27T04:35:19.437" UserId="218" Text="Hmmm. It's the eggs that have the potential to cause problems. I'd say less than a week, or until the acid kills the egg, and causes the whole thing to de-emulsify." />
  <row Id="17582" PostHistoryTypeId="2" PostId="8569" RevisionGUID="5470a7d3-68bb-43ad-875f-0346ddfb3d23" CreationDate="2010-10-27T06:05:59.447" UserId="1470" Text="What i heard is that it's to prevent pasta from sticking to each other **after they're drained**. Not so much for when they're cooking. " />
  <row Id="17583" PostHistoryTypeId="10" PostId="8557" RevisionGUID="645f2f82-ac83-4df7-9301-8248139ad3ff" CreationDate="2010-10-27T07:40:02.657" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="17584" PostHistoryTypeId="5" PostId="8557" RevisionGUID="e56fa70e-5d3d-437e-a99c-04a3bac25ee1" CreationDate="2010-10-27T07:40:02.847" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Does oil in the boiling water prevent the spaghetti from sticking together?](http://cooking.stackexchange.com/questions/3994/does-oil-in-the-boiling-water-prevent-the-spaghetti-from-sticking-together)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Since time immortal I have added a couple tablespoons of oil to the water when cooking pasta. I have recently heard statements to the effect that there is no justification for the practice. Is that true? If not, what is a legitimate reason for adding oil to the water?" />
  <row Id="17585" PostHistoryTypeId="2" PostId="8570" RevisionGUID="a3d8e2b1-b77c-4160-b84f-bbb901c424de" CreationDate="2010-10-27T08:00:18.060" UserId="1946" Text="Grana Padano or Trentin Grana are both original Italian cheese with similar flavour as long as they are very different for an experienced &quot;user&quot; ...&#xD;&#xA;&#xD;&#xA;I'm against other &quot;imitations&quot;, specifically born to be exported, being fruited by a less skilled environment and making it think they can be quite the same ... as I said in other similar isuue question, I'm not going to do a religious war, but I can assure &quot;parmesan&quot;, &quot;reggianito&quot; and other surrogates are what they are ... surrogates!&#xD;&#xA;&#xD;&#xA;BTW, &quot;parmesan&quot; is not &quot;Parmigiano Reggiano&quot; ... the latter is the top quality italian DOP cheese, being different (much flavored) that its sons, Trentin Gana and Grana Padano. Each of these tree products are great original italian cheese, with different characteristics ... everything else is &quot;the same&quot; only in the measure the user don't have the ability to distinguish.&#xD;&#xA;&#xD;&#xA;My 2 cents" />
  <row Id="17586" PostHistoryTypeId="9" PostId="2690" RevisionGUID="4bcf612c-32f8-40a3-9ca6-0dbd7649fa8e" CreationDate="2010-10-27T09:20:24.100" UserId="1799" Comment="Rollback to [d804665d-2d27-4612-ad63-bd1aceeae53c]" Text="&lt;technique&gt;&lt;frying&gt;&lt;oil&gt;" />
  <row Id="17587" PostHistoryTypeId="5" PostId="8563" RevisionGUID="6cff98c5-3828-45c6-968b-4099bc3b1620" CreationDate="2010-10-27T09:20:31.293" UserDisplayName="daniel" Comment="spelling in title, clarifying" Text="What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?&#xD;&#xA;" />
  <row Id="17588" PostHistoryTypeId="4" PostId="8563" RevisionGUID="6cff98c5-3828-45c6-968b-4099bc3b1620" CreationDate="2010-10-27T09:20:31.293" UserDisplayName="daniel" Comment="spelling in title, clarifying" Text="Parmesan regiano substitute" />
  <row Id="17589" PostHistoryTypeId="9" PostId="2690" RevisionGUID="58ed8de2-f570-4ff6-bf77-be7aace0953f" CreationDate="2010-10-27T09:20:56.907" UserId="1799" Comment="Rollback to [ac009762-0631-456b-8293-02bec40664ba]" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="17590" PostHistoryTypeId="6" PostId="5094" RevisionGUID="ac9df708-10ea-433b-8be1-b521d207db3b" CreationDate="2010-10-27T10:55:29.433" UserId="1799" Comment="edited tags" Text="&lt;onions&gt;&lt;garlic&gt;&lt;smell&gt;" />
  <row Id="17591" PostHistoryTypeId="6" PostId="2690" RevisionGUID="154735d1-4bfd-4ddf-98cd-13a5381278f7" CreationDate="2010-10-27T12:32:15.190" UserId="1799" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;frying&gt;&lt;oil&gt;" />
  <row Id="17592" PostHistoryTypeId="2" PostId="8571" RevisionGUID="3b6545e3-556a-4d6b-a5c5-232fdede5c8c" CreationDate="2010-10-27T12:37:07.897" UserId="15" Text="I just saw a tool on the blog Peppers and More called [the Pepper Shark][1]. It is a tool specifically for use in trimming the heat (ie cutting out the seeds etc) of peppers and keeping the flavorful parts. &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kaiserseedsandpepperco.com/Pepper-Products.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/q1PGt.jpg" />
  <row Id="17597" PostHistoryTypeId="6" PostId="2690" RevisionGUID="178e13d2-2daa-4ab9-8d88-3ab4b61131d9" CreationDate="2010-10-27T13:38:08.973" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;oil&gt;" />
  <row Id="17599" PostHistoryTypeId="2" PostId="8575" RevisionGUID="41504d65-4c61-452f-8af7-efb67e6ffb77" CreationDate="2010-10-27T13:42:52.213" UserId="837" Text="As it is coming up to Halloween, there is an abundance of cheap pumpkins in the shops now. I quite like to eat pumpkin rather than carve them. Are the large round orange pumpkins good to eat are are they just grown (with lots of nasty chemicals/fertilizer) to only be used as carved lanterns? From the outside, the shell seems very hard so maybe they will be quite tough. I would more than likely roast the flesh and use it for soup." />
  <row Id="17600" PostHistoryTypeId="1" PostId="8575" RevisionGUID="41504d65-4c61-452f-8af7-efb67e6ffb77" CreationDate="2010-10-27T13:42:52.213" UserId="837" Text="Is it safe to eat pumpkins grown specifically for carving?" />
  <row Id="17601" PostHistoryTypeId="3" PostId="8575" RevisionGUID="41504d65-4c61-452f-8af7-efb67e6ffb77" CreationDate="2010-10-27T13:42:52.213" UserId="837" Text="&lt;pumpkin&gt;" />
  <row Id="17602" PostHistoryTypeId="2" PostId="8576" RevisionGUID="d8b8f1b8-fd7b-471e-ba29-b646cf6900e4" CreationDate="2010-10-27T14:05:01.593" UserId="15" Text="If the chili sauce itself has a szechuan/General Tso's flavor to it I wouldn't be surprised if this wasn't a hoisin &amp; satay sauce base. It appears to have chili pepper flake oil going through it (based on the fringe oil), but i think that to get that consistency along with the sweetness and tanginess they would likely be using hoisin (and maybe a satay) sauce.&#xD;&#xA;&#xD;&#xA;Along with the guidelines from @Aar , note that with hoisin the approach I find easiest to cook with is to think of it as a flavor base you are extending with additional fillers. Hoisin is not immediately a tasty ingredient to taste (and is used often as a marinade), but extended across a spectrum of flavors it makes a great binding flavor and can work like tomatoes in chili; that is to say, as a baseline." />
  <row Id="17603" PostHistoryTypeId="2" PostId="8577" RevisionGUID="2f108f1b-13dc-49b9-a202-4665b0b7799b" CreationDate="2010-10-27T14:10:48.887" UserDisplayName="dsmudger" Text="Based on my recent experience I can recommend at least for your short-list (or as an addition given the comments above which seem to suggest you can get all in one except the deep-fry part), the Tefal Actifry.&#xD;&#xA;&#xD;&#xA;Replaces a deep-fat fryer and can do most of the things you can do in an oven and stove-top, and when frying it uses only the amount of oil that's left on the food at the end (i.e. about a tablespoon to do say a kilo of chips).&#xD;&#xA;&#xD;&#xA;But also does quite a lot besides the obvious chips and meaty things like hot-wings and sausages; some examples posted here: http://www.lakeland.co.uk/L?content=noticeboard/recipes/actifry.htm (stews, curries, fried rice etc)&#xD;&#xA;&#xD;&#xA;Some reviews have posted concerns about reliability (clips break, fans burn out), which are supposedly fixed in more recent iterations of the design (users reporting that replacement lids have thicker clips; 'Which' a consumer group in the UK has a response from Tefal saying they've fixed the fan issue..), but to guarantee I had one of the newer models I went for the only-recently introduced 'Family' version which also has 1.5x the capacity of the original model. No issues so far, but I've only had it a few weeks..&#xD;&#xA;&#xD;&#xA;Overall got it probably mainly as I just generally have a weakness for gadgets, but it's proved a great/very versatile addition to my tiny corner-of-the-studio-flat kitchen and my friends are loving the chips it makes :) And when cooking just for myself I also really like the way you can set the timer and go watch TV while it does its thing.." />
  <row Id="17604" PostHistoryTypeId="2" PostId="8578" RevisionGUID="ae958aea-73d8-465c-acb7-46533ee1dbe7" CreationDate="2010-10-27T14:34:06.390" UserId="3104" Text="The [original recipe][1] (in Italian, [here a version in English][2] also, at page 7 - warnings, it's a pdf) for *pesto alla genovese* (Genovese pesto), by *Consorzio del pesto alla genovese* (Genovese Pesto Consortium), requires **both** *Parmigiano Reggiano* - or *Grana Padano* - (cow's milk cheese) and *pecorino* (sheep's milk cheese) but in a 3:1 ratio (3 parts of *parigiano* and 1 part of *pecorino*). Therefore *pecorino* (I prefer *pecorino romano* in this recipe) is **required**, it cannot be a **substitute** for a **true** *pesto alla genovese*.&#xD;&#xA;&#xD;&#xA;I suggest to make a little portion apart with *pecorino* only for the person with intolerance (*pesto alla genovese* is quite easy to prepare). But **beware**: as Joe wrote, *pecorino* is more salty and strongly flavored than *parmigiano*.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mangiareinliguria.it/consorziopestogenovese/pestogenovese.php&#xD;&#xA;  [2]: http://www.terrediportofino.eu/upload/allegati/libro_settimana_pesto-4.pdf#page=5" />
  <row Id="17605" PostHistoryTypeId="2" PostId="8579" RevisionGUID="6133e355-fa44-461d-8e7b-0f0ed1a1f51d" CreationDate="2010-10-27T15:08:52.813" UserId="2047" Text="Safe? Or good to eat? Pesticides usually don't penetrate thick-skinned produce (oranges, etc), so as long as you're not using the skin, there's not a lot to worry about.&#xD;&#xA;&#xD;&#xA;They're not the best pumpkins to use for other reasons (linked in comments). In summary, the smaller &quot;sugar&quot; pumpkin is better for cooking, if you have the option." />
  <row Id="17606" PostHistoryTypeId="6" PostId="8575" RevisionGUID="5f5992cd-21af-4e8c-bd53-b8413d7ee7e5" CreationDate="2010-10-27T15:09:45.637" UserId="2047" Comment="edited tags" Text="&lt;food-safety&gt;&lt;pumpkin&gt;" />
  <row Id="17607" PostHistoryTypeId="5" PostId="8575" RevisionGUID="2d7f1e55-2558-4dfc-bdc8-5f289290edd7" CreationDate="2010-10-27T15:12:20.557" UserId="837" Comment="added 678 characters in body" Text="As it is coming up to Halloween, there is an abundance of cheap pumpkins in the shops now. I quite like to eat pumpkin rather than carve them. Are the large round orange pumpkins good to eat are are they just grown (with lots of nasty chemicals/fertilizer) to only be used as carved lanterns? From the outside, the shell seems very hard so maybe they will be quite tough. I would more than likely roast the flesh and use it for soup.&#xD;&#xA;&#xD;&#xA;**UPDATE**&#xD;&#xA;&#xD;&#xA;From the two other related questions highlighted by @Jefromi, one referenced this [article][1] that states:&#xD;&#xA;&#xD;&#xA;*&quot;All pumpkins may be eaten, but there is a big difference among varieties. Decorative pumpkins, which American children and patient parents carve just before Halloween, are grown with color, structural strength, a flat bottom, and a sturdy stem as their main attributes. The flesh tends to be bland, watery, and fibrous. No one cares because they're going to be carved and smashed in the street (or disposed of properly).&quot;*&#xD;&#xA;&#xD;&#xA;So from that I would assume that the decorative pumpkins are not very good to eat.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/847.htm" />
  <row Id="17608" PostHistoryTypeId="2" PostId="8580" RevisionGUID="786fb2ee-bf0b-43c8-a164-e52b787fcc28" CreationDate="2010-10-27T15:30:12.267" UserId="15" Text="There is one area to be concerned about if your cooking that carving pumpkin instead of cutting him up. When using a pumpkin for cooking you should, as with most any fruit/vegetable, make sure it is ripe. Also, when cooking any fruit/vegetable with a heavy skin you should check it for wounds to make sure that no bacteria or other problem could have penetrated the surface of the pumpkin.&#xD;&#xA;&#xD;&#xA;Aside from scalability and taste and texture, the advantage to using a sweet (cooking) pumpkin is that when it's ripe it will have less surface area from which to get scratches &amp; bruises that could lead to other problems (rot, bacteria, etc)." />
  <row Id="17609" PostHistoryTypeId="2" PostId="8581" RevisionGUID="9a3c8893-0ada-44d4-b3a4-807b555f8b34" CreationDate="2010-10-27T15:49:02.840" UserId="1675" Text="You can &quot;temper&quot; raw eggs by keeping them in the fridge for 3 days, so I would definitely say more than 3 days, but less than a week. I think the dressing would develop a bad consistency or start to taste too strong before it actually spoiled." />
  <row Id="17610" PostHistoryTypeId="2" PostId="8582" RevisionGUID="8d755518-3ccd-4a59-8b80-82f044c17a65" CreationDate="2010-10-27T16:08:47.200" UserId="3104" Text="I'm Italian but I had to search &quot;Italian soda&quot; with Google to understand what you are talking about.&#xD;&#xA;&#xD;&#xA;In fact Wikipedia, English edition, [rightly says][1]:&#xD;&#xA;&#xD;&#xA;&gt; In spite of its name, Italian sodas originated in the United States, not Italy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Italian_sodaBlockquote" />
  <row Id="17611" PostHistoryTypeId="5" PostId="8564" RevisionGUID="7c7ee38a-8784-4b55-8655-6eb67cecee7e" CreationDate="2010-10-27T16:20:14.660" UserId="2803" Comment="added 51 characters in body" Text="The dressing contains raw eggs, olive oil, lemon juice, garlic, Worcestershire, mustard, salt and pepper. How long can I keep it in the fridge in a airtight container?" />
  <row Id="17612" PostHistoryTypeId="2" PostId="8583" RevisionGUID="88a7b318-e85e-4a21-885a-0e72c11749fb" CreationDate="2010-10-27T18:03:45.877" UserId="2633" Text="I've just cooked some sea bass fillets (according to the instructions), and was instructed (by the instructions) to turn them from the skin side to the flesh side mid-way through cooking.&#xD;&#xA;&#xD;&#xA;This led to the flesh side being slightly yellowed and crisp, which seems strange. Have I been led unwittingly into some form of cooking faux-pas, or is all as it should be?" />
  <row Id="17613" PostHistoryTypeId="1" PostId="8583" RevisionGUID="88a7b318-e85e-4a21-885a-0e72c11749fb" CreationDate="2010-10-27T18:03:45.877" UserId="2633" Text="Are sea bass fillets meant to be crisp on the flesh side when fried?" />
  <row Id="17614" PostHistoryTypeId="3" PostId="8583" RevisionGUID="88a7b318-e85e-4a21-885a-0e72c11749fb" CreationDate="2010-10-27T18:03:45.877" UserId="2633" Text="&lt;frying&gt;&lt;fish&gt;&lt;technique&gt;" />
  <row Id="17621" PostHistoryTypeId="2" PostId="8586" RevisionGUID="c6298d5d-937e-4caf-b7fd-a5d0db81fcbc" CreationDate="2010-10-27T18:30:47.923" UserId="3113" Text="I microwave potatoes all the time.  The cooking time in an oven is just too long (sometimes up to an hour). 1 potato gets 6-7 minutes and 3 potatoes gets 9 minutes.  You might have to flip them over (carefully with a potholder).  Obviously wash thoroughly and poke some holes in them first." />
  <row Id="17622" PostHistoryTypeId="5" PostId="6881" RevisionGUID="d325db65-fc43-41c0-b9a3-7218af958f60" CreationDate="2010-10-27T18:53:50.220" UserId="43" Comment="edited body" Text="I'm the one who does the dishes in our house and foil and cooking spray are my friends.&#xD;&#xA;&#xD;&#xA;If you're microwaving something likely to splatter but doesn't need to be covered, cover loosely with a paper towel. It won't really act like a cover and when liquid and fat pop, it'll stick to and get absorbed by the paper towel better than if you use something plastic.&#xD;&#xA;&#xD;&#xA;If you're doing something involved with raw meat, use 2 people. Designate 1 as the one handling meat and the other who never touches the raw meat and does everything else (eg: getting out utensils, opening cans cupboards and ovens, handling plastic bags to store un-used portions of the meat). You save a lot of hand-washing time this way.&#xD;&#xA;&#xD;&#xA;This one isn't technically preventative, but I think it follows the spirit of the question: once something messy is cool enough to accept water without warping it, do so and let it sit that way the whole time you're having dinner. Especially effective with anything starchy. Similarly, if you have anything with hot water in it that will need to be cleaned later, dump the water out before dinner and let it cool off while you eat. Water holds it's temperature incredibly well and will keep your pot hot as long as it's in there.&#xD;&#xA;&#xD;&#xA;Important note for foil: if you're using it preventatively, don't get lazy -- do it right. Otherwise stuff leaks under the foil, the foil gets stuck to the pan, and it's just as difficult to get the little pieces of soldered foil off as if it'd never been used in the first place." />
  <row Id="17623" PostHistoryTypeId="2" PostId="8587" RevisionGUID="6564dc19-e785-4959-b9e8-f321ddf5d00c" CreationDate="2010-10-27T19:46:23.413" UserId="15" Text="For an easily contained salad in one container that doesn't go wilty, I recommend preparing chicken/tuna salad, putting it in the bottom of a to go container, then topping it with lettuce, tomatoes, etc. Obviously this doesn't need to be reheated (nor should it be), but it makes for a good lunch solution that's cheap. &#xD;&#xA;&#xD;&#xA;Even if you don't have refrigeration available, if you keep refrigerated all night and then keep it in a cool dark drawer of your desk it doesn't warm much (my to go is Pyrex, and it stays wrapped in my suede satchel), nor does even the tuna salad smell much (though I have not tried this with egg salad, which I expect would smell bad anyway)." />
  <row Id="17624" PostHistoryTypeId="5" PostId="8581" RevisionGUID="796fa505-6ffa-4dd7-bfdb-dd22c86b7c1b" CreationDate="2010-10-27T19:52:06.033" UserId="1675" Comment="incorrect terminology." Text="You can age raw eggs by keeping them in the fridge for 3 days, so I would definitely say more than 3 days, but less than a week. I think the dressing would develop a bad consistency or start to taste too strong before it actually spoiled." />
  <row Id="17625" PostHistoryTypeId="2" PostId="8588" RevisionGUID="59573ffc-e9f3-46c4-8b0f-7f34a8724e13" CreationDate="2010-10-27T19:56:16.240" UserId="15" Text="I am no sommelier, however I understand that while drinking or tasting wines a suitable matching food-stuff (be it a cheese, herb, etc) should be paired to fully engage the drink. &#xD;&#xA;&#xD;&#xA;Is there a similar practice to observe with respect to beers? If so, are there any informational resources for the various beers and beer styles? One brewery in particular has some amazing flavor profiles for their beers; but what do you couple with coriander, grains of paradise, and leather?" />
  <row Id="17626" PostHistoryTypeId="1" PostId="8588" RevisionGUID="59573ffc-e9f3-46c4-8b0f-7f34a8724e13" CreationDate="2010-10-27T19:56:16.240" UserId="15" Text="How to Pair for Beer Tastings" />
  <row Id="17627" PostHistoryTypeId="3" PostId="8588" RevisionGUID="59573ffc-e9f3-46c4-8b0f-7f34a8724e13" CreationDate="2010-10-27T19:56:16.240" UserId="15" Text="&lt;beer&gt;&lt;pairing&gt;&lt;tasting&gt;" />
  <row Id="17628" PostHistoryTypeId="2" PostId="8589" RevisionGUID="04be4e2a-f54b-4216-82b8-ee650bf8f272" CreationDate="2010-10-27T20:10:50.517" UserId="1259" Text="I think this is largely going to be a matter of taste. However, I think that's perfectly appropriate. If I'm frying fish, then I want some of the crispyness. You could probably avoid it by using a lower temperature and longer cooking if you wanted, but I think it's one of the nice things about sauteeing fish. " />
  <row Id="17629" PostHistoryTypeId="6" PostId="8583" RevisionGUID="c30d4bfe-54f4-453d-9a7a-f688ced1841e" CreationDate="2010-10-27T20:39:18.253" UserId="41" Comment="edited tags" Text="&lt;fish&gt;&lt;frying&gt;" />
  <row Id="17630" PostHistoryTypeId="6" PostId="3655" RevisionGUID="13d2560e-d4e2-4f3b-b491-a08e3625fa8b" CreationDate="2010-10-27T20:40:41.987" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;avocados&gt;" />
  <row Id="17631" PostHistoryTypeId="2" PostId="8590" RevisionGUID="c181a8f1-54a0-4ee6-9ae0-3c84311dd3f2" CreationDate="2010-10-27T20:48:37.443" UserId="1393" Text="May I suggest experimenting with beer &amp; chocolate pairings? You can look for obvious overlap between darkness, fruitiness, bitterness and so on - or attempt opposites for more radical comparisons." />
  <row Id="17632" PostHistoryTypeId="2" PostId="8591" RevisionGUID="2e45435e-c68a-4e4d-ada1-be0d9a090714" CreationDate="2010-10-27T21:14:01.367" UserId="231" Text="I found this thread: http://www.expat.ru/forum/showthread.php?t=189321 which lists a russian website. That might be of use to you. I can't comment on what they have as I can't read the site. Most of the other sources I know of are based here in North America..." />
  <row Id="17633" PostHistoryTypeId="5" PostId="8591" RevisionGUID="e2c1da81-de29-4c48-9008-68d4f2b66d69" CreationDate="2010-10-27T21:51:58.337" UserId="231" Comment="clarified answer..." Text="I found this thread: http://www.expat.ru/forum/showthread.php?t=189321 which lists a russian website. That might be of use to you. I can't comment on what they have as I can't read the site. Most of the other sources I know of are based here in North America. In general I would usually start by checking for a site based in my country that offers reasonable shipping. Even being in Canada I find that often shipping across the US border is cost prohibitive." />
  <row Id="17634" PostHistoryTypeId="2" PostId="8592" RevisionGUID="6d88cc39-3492-42c4-96a1-86c24e2f4680" CreationDate="2010-10-27T22:00:56.177" UserId="373" Text="In my opinion you can generally substitute **pecorino romano** or **grana padano** in place of **parmesan (parmigiano reggiano)**. If price is your concern you'll find both those cheeses slightly cheaper than parmesan.&#xD;&#xA;&#xD;&#xA;The thenibble.com website has a [cheese comparison chart][1] for the Italian hard cheeses.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thenibble.com/reviews/main/cheese/cheese2/whey/grating-cheeses3.asp" />
  <row Id="17635" PostHistoryTypeId="2" PostId="8593" RevisionGUID="c86e9aea-560f-4a5d-97c9-542ff25d76be" CreationDate="2010-10-27T22:07:30.087" UserId="373" Text="Buy top quality non-stick pans and blow the cost. Watch all the worst offenders (scrambled egg, porridge etc) slide off the pan sides at the end of the night and wonder why you ever bothered with cheap pans." />
  <row Id="17636" PostHistoryTypeId="6" PostId="8402" RevisionGUID="ab3f6e74-82ea-4031-9674-b424d887b3a4" CreationDate="2010-10-27T22:50:22.140" UserId="373" Comment="edited tags" Text="&lt;preparation&gt;&lt;flour&gt;&lt;breadmaking&gt;" />
  <row Id="17637" PostHistoryTypeId="2" PostId="8594" RevisionGUID="e4a04edf-efae-42cd-ad06-de1c3d73b217" CreationDate="2010-10-27T23:47:15.997" UserId="3117" Text="I was recently given a bag of dried mushrooms and am unsure how to work with them.  What's the best way to use them?" />
  <row Id="17638" PostHistoryTypeId="1" PostId="8594" RevisionGUID="e4a04edf-efae-42cd-ad06-de1c3d73b217" CreationDate="2010-10-27T23:47:15.997" UserId="3117" Text="How to work with Dried Mushrooms?" />
  <row Id="17639" PostHistoryTypeId="3" PostId="8594" RevisionGUID="e4a04edf-efae-42cd-ad06-de1c3d73b217" CreationDate="2010-10-27T23:47:15.997" UserId="3117" Text="&lt;mushrooms&gt;" />
  <row Id="17640" PostHistoryTypeId="2" PostId="8595" RevisionGUID="644fb456-68b5-4bb1-b1d1-aaf3f788c13e" CreationDate="2010-10-28T00:00:32.657" UserId="1670" Text="For some a few minutes in warm water will reconstitute them." />
  <row Id="17641" PostHistoryTypeId="2" PostId="8596" RevisionGUID="e71ab29e-5a69-4dfd-9655-4a9e0d896bc2" CreationDate="2010-10-28T00:17:32.940" UserId="218" Text="Soak them for a while in warm water, and you'll be able to use them, yes.&#xD;&#xA;&#xD;&#xA;*However* It is equally important to know that you should reserve the liquid for its essential mushroomness, and yet also that said reserved liquid should be run through a coffee filter to remove grit." />
  <row Id="17642" PostHistoryTypeId="2" PostId="8597" RevisionGUID="2781e081-44ed-4141-9f29-a7980ad68e2f" CreationDate="2010-10-28T00:18:00.927" UserId="841" Text="The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? What temperature do I cook at? How long do I cook approximately? What type of dish do I use? Should I cover said dish?&#xD;&#xA;&#xD;&#xA;Chef Joe" />
  <row Id="17643" PostHistoryTypeId="1" PostId="8597" RevisionGUID="2781e081-44ed-4141-9f29-a7980ad68e2f" CreationDate="2010-10-28T00:18:00.927" UserId="841" Text="How do I bake chicken breast?" />
  <row Id="17644" PostHistoryTypeId="3" PostId="8597" RevisionGUID="2781e081-44ed-4141-9f29-a7980ad68e2f" CreationDate="2010-10-28T00:18:00.927" UserId="841" Text="&lt;baking&gt;&lt;baking-techniques&gt;&lt;chicken-breast&gt;" />
  <row Id="17645" PostHistoryTypeId="6" PostId="8597" RevisionGUID="0eea1164-c96e-49da-9dcf-fa48612b7b9d" CreationDate="2010-10-28T00:34:43.943" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;chicken&gt;&lt;roasting&gt;&lt;chicken-breast&gt;" />
  <row Id="17646" PostHistoryTypeId="6" PostId="8594" RevisionGUID="af8790f8-6c10-4f5a-9b1a-273a5571478a" CreationDate="2010-10-28T00:35:13.070" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;mushrooms&gt;" />
  <row Id="17647" PostHistoryTypeId="2" PostId="8598" RevisionGUID="ceb6c7be-207a-4301-9065-95c305b872ff" CreationDate="2010-10-28T01:05:24.530" UserId="84" Text="A lot of recipes I've been preparing lately often list salt and black pepper as &quot;to taste&quot; in terms of quantity. I get that the general idea is to make the food taste good, but I'm not sure that I regularly notice salt or pepper unless there is TOO MUCH of either. &#xD;&#xA;&#xD;&#xA;When a recipe calls for adding something &quot;to taste&quot;, what am I trying to note when I taste it? If it's a brand new recipe, how do I know if something is supposed to be bland, seasoned or salty/peppery?" />
  <row Id="17648" PostHistoryTypeId="1" PostId="8598" RevisionGUID="ceb6c7be-207a-4301-9065-95c305b872ff" CreationDate="2010-10-28T01:05:24.530" UserId="84" Text="In a recipe, how much is &quot;to taste&quot;?" />
  <row Id="17649" PostHistoryTypeId="3" PostId="8598" RevisionGUID="ceb6c7be-207a-4301-9065-95c305b872ff" CreationDate="2010-10-28T01:05:24.530" UserId="84" Text="&lt;recipe&gt;&lt;salt&gt;&lt;flavor&gt;&lt;pepper&gt;" />
  <row Id="17650" PostHistoryTypeId="2" PostId="8599" RevisionGUID="1676c35d-e5db-4c97-bc5a-8c581d0eb993" CreationDate="2010-10-28T01:12:38.697" UserId="84" Text="I've been thinking about throwing cooked bacon into various recipes like candy and bread. Are there any general guidelines for adjusting the recipes for handling this addition? For example, should I lessen the amount of fat or salt to adjust for the same coming from the bacon?&#xD;&#xA;&#xD;&#xA;On the same note, what fats can I substitute bacon fat for? I know it is a liquid when heated up but solid in the fridge. Does it work in place of butter, oil, etc?" />
  <row Id="17651" PostHistoryTypeId="1" PostId="8599" RevisionGUID="1676c35d-e5db-4c97-bc5a-8c581d0eb993" CreationDate="2010-10-28T01:12:38.697" UserId="84" Text="Substituting with Bacon and Bacon Fat in a Recipe" />
  <row Id="17652" PostHistoryTypeId="3" PostId="8599" RevisionGUID="1676c35d-e5db-4c97-bc5a-8c581d0eb993" CreationDate="2010-10-28T01:12:38.697" UserId="84" Text="&lt;substitutions&gt;&lt;fats&gt;&lt;bacon&gt;" />
  <row Id="17653" PostHistoryTypeId="2" PostId="8600" RevisionGUID="97378dfb-95a7-469c-8f58-d2a47e20c99e" CreationDate="2010-10-28T01:13:57.150" UserId="2047" Text="&quot;To taste&quot; just means to add as much as needed to make it taste good to you. There's no real right or wrong answer, unless you're cooking for other people. If you don't know what the correct amount of seasoning is for a dish, it's best to leave it on the bland side. Then everyone can season their own dishes &quot;to taste&quot; for themselves." />
  <row Id="17654" PostHistoryTypeId="2" PostId="8601" RevisionGUID="ba7a511e-2408-47c9-b2b5-639cb5c183cd" CreationDate="2010-10-28T01:18:05.157" UserId="84" Text="We tend to cook our chicken breasts on a cookie sheet wrapped in tin foil for tidiness. Go for 400 degrees and 25-35 minutes depending on thickness. Since they're marinated, you'll want to turn them 1/2 way through to avoid burning of any sugars in that marinade which might cause the chicken to stick.&#xD;&#xA;&#xD;&#xA;If you have a meat thermometer, you want the pieces to be 165 degrees in the center. If you don't, my best recommendation is to make sure that the juices run clear and that there's no pink left in the meat." />
  <row Id="17655" PostHistoryTypeId="2" PostId="8602" RevisionGUID="b7e05765-aa0a-403d-8d43-ad71926a2fc9" CreationDate="2010-10-28T01:19:58.110" UserId="2047" Text="The exact time and temperature will depend on the size of the breasts and your oven. You should always use a meat thermometer to verify that the chicken is cooked all the way through. For breasts, you want to make sure they're around 160 F on the inside (they're actually safe to eat a bit earlier, but 160 F leaves you with a margin of error). If you don't have a meat thermometer, you'll need to cut them open to make sure they're not pink on the inside, and the juices run clear.&#xD;&#xA;&#xD;&#xA;I'd start the oven at about 375 F, and start checking on them after about 30 mins." />
  <row Id="17656" PostHistoryTypeId="2" PostId="8603" RevisionGUID="7ddf726b-3582-4655-828a-9b63313a5c5f" CreationDate="2010-10-28T01:32:44.257" UserId="3118" Text="Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish." />
  <row Id="17657" PostHistoryTypeId="1" PostId="8603" RevisionGUID="7ddf726b-3582-4655-828a-9b63313a5c5f" CreationDate="2010-10-28T01:32:44.257" UserId="3118" Text="Can store bought salmon be used for sashimi?" />
  <row Id="17658" PostHistoryTypeId="3" PostId="8603" RevisionGUID="7ddf726b-3582-4655-828a-9b63313a5c5f" CreationDate="2010-10-28T01:32:44.257" UserId="3118" Text="&lt;food-safety&gt;&lt;sushi&gt;&lt;raw&gt;" />
  <row Id="17659" PostHistoryTypeId="2" PostId="8604" RevisionGUID="ed598e9c-1497-4b38-8fa6-1049363351c7" CreationDate="2010-10-28T01:36:51.927" UserId="1201" Text="With hazelnuts, I usually end up making cookies. I've been doing double-chocolate chip with hazelnuts and cherries, but they're good with almost anything that includes chocolate.&#xD;&#xA;&#xD;&#xA;I make a tomato salad with blue cheese and candied pecans, and it would probably work well with walnuts as well.&#xD;&#xA;2 pints of cherry tomatoes, cut in half, and mixed with some salt and sugar and left to drain for half an hour or so. The dressing is half a cup of the juice drained from the tomatoes, dijon mustard, honey, cider vinegar, and shallot, all cooked down until it's thick. Let the dressing cool once it's done, then toss it with blue cheese, the pecans, and some fresh tarragon." />
  <row Id="17660" PostHistoryTypeId="2" PostId="8605" RevisionGUID="40f79b22-964c-42ce-afcf-37dcf0905208" CreationDate="2010-10-28T01:42:52.670" UserId="1201" Text="I wouldn't trust anything from a grocery-store fish counter to be fit for raw consumption.&#xD;&#xA;&lt;br&gt;&#xD;&#xA;http://www.sushifaq.com/sushiotaku/2008/01/31/where-to-buy-sushi-grade-fish/ has a lot of info, and suggests http://www.catalinaop.com/ . I've never bought anything from them, but it looks like they're probably a good source if you want to buy online. If you're in the SF Bay Area, there are a number of places to buy it. I usually go to Tokyo Fish Market on San Pablo in Berkeley." />
  <row Id="17661" PostHistoryTypeId="2" PostId="8606" RevisionGUID="27e63ab1-d893-46e0-99d3-3e1efca4ee7a" CreationDate="2010-10-28T02:04:11.970" UserId="266" Text="I've used &quot;regular&quot; salmon for sushi once or twice, but the advice I received was to either buy it frozen or freeze it yourself to kill off any parasites." />
  <row Id="17662" PostHistoryTypeId="6" PostId="8598" RevisionGUID="af7c6e9a-5107-47e6-8978-96098037ee17" CreationDate="2010-10-28T02:14:08.667" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;flavor&gt;&lt;pepper&gt;" />
  <row Id="17663" PostHistoryTypeId="5" PostId="3698" RevisionGUID="b52a21e2-0374-4819-ae90-f3a33368e0c4" CreationDate="2010-10-28T03:08:15.223" UserId="141" Comment="fixed spelling" Text="Avocado and Pineapple Salad.&#xD;&#xA;&#xD;&#xA;Yes, I know it sounds strange, but I had it at a restaurant when in Spain a couple of years ago.  The closest recipe I can find is a [version claiming to be Cuban][1]; I don't recall if the version I had used lime and orange, as it would've had to compete with the pineapple.&#xD;&#xA;&#xD;&#xA;I tend to use them in many Latin recipes that you might top with sour cream ... it doesn't give the tang (unless you're like me and tend to douse my avocado with a healthy squeeze of lime or lemon), but it gives the creaminess without being dairy for those of us on restricted diets.&#xD;&#xA;&#xD;&#xA;You could also take a look at [recipes on the California Avocado Commissioner's website][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.globalgourmet.com/food/special/2004/cuban/salad.html#axzz0v5Adhhd6&#xD;&#xA;  [2]: http://www.avocado.org/recipes/" />
  <row Id="17664" PostHistoryTypeId="2" PostId="8607" RevisionGUID="fbd28c32-4499-4697-98b4-8f0c4cb0a295" CreationDate="2010-10-28T03:43:00.990" UserId="201" Text="* Bacon fat is a liquid and salty, adjust both in your recipes (unless you want moist or salty)&#xD;&#xA;* Baking is pickier about fat ratios (so swap other fats out), and cooking is less picky (more fat is usually just tastier)&#xD;&#xA;* Bacon fat does solidify at room temperature, but in small quantities can be used to replace any oil (I often use it to sweat onions)&#xD;&#xA;* You can use the creamier texture of bacon fat in soups and sauces for a super mouth feel" />
  <row Id="17665" PostHistoryTypeId="2" PostId="8608" RevisionGUID="38af223b-784e-4936-aea9-60f5d1094e33" CreationDate="2010-10-28T04:08:22.010" UserId="2125" Text="We registered for a roasting pan and it has been sitting around taking up a lot of space. Do I really need this or is this a &quot;one-tasker&quot; as Alton Brown would say?&#xD;&#xA;&#xD;&#xA;I understand that the roasting rack allows the juices to drip down. I've had lots of success roasting chickens just in a baking pan with 2&quot; high sides." />
  <row Id="17666" PostHistoryTypeId="1" PostId="8608" RevisionGUID="38af223b-784e-4936-aea9-60f5d1094e33" CreationDate="2010-10-28T04:08:22.010" UserId="2125" Text="What are the uses for a roasting pan? Do I really need a roasting pan?" />
  <row Id="17667" PostHistoryTypeId="3" PostId="8608" RevisionGUID="38af223b-784e-4936-aea9-60f5d1094e33" CreationDate="2010-10-28T04:08:22.010" UserId="2125" Text="&lt;equipment&gt;" />
  <row Id="17668" PostHistoryTypeId="6" PostId="8608" RevisionGUID="94406f16-f0f0-4f5b-9310-d5492ffcb551" CreationDate="2010-10-28T04:10:05.660" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;roasting&gt;" />
  <row Id="17669" PostHistoryTypeId="2" PostId="8609" RevisionGUID="e3cbc56f-de5f-46b7-ba76-221aefa664c8" CreationDate="2010-10-28T05:06:34.600" UserId="218" Text="I use mine, but I'm known for 20+ pound hunks of meat...In that case it's pretty much a requirement, both for the dripping, etc and for just being big and sturdy enough to handle the weight.&#xD;&#xA;&#xD;&#xA;If you're not cooking anything that big, I wouldn't worry about it. Throw some starch in the pan to soak up the grease, and move on, or go old school, and cook it right on the rack with a Yorkshire pudding underneath to catch the drippings." />
  <row Id="17670" PostHistoryTypeId="2" PostId="8610" RevisionGUID="337d242a-443e-4087-afb4-6f1891f9482a" CreationDate="2010-10-28T05:11:56.380" UserId="218" Text="In terms of chemistry, I don't think there is much special about bacon grease as opposed to any other animal-derived fat product (melted fatback, lard, whatever). It's purely about that salty smoky taste.&#xD;&#xA;&#xD;&#xA;Not much that has that flavor except bacon, but the flavor itself isn't critical (though it is damn tasty). I'd just accent some other flavor in the dish, and add more salt than the recipe calls for. Won't be the same, but it shouldn't be too bad either." />
  <row Id="17671" PostHistoryTypeId="2" PostId="8611" RevisionGUID="2c0d621f-c117-481f-8298-d79e5a27aafc" CreationDate="2010-10-28T05:44:24.823" UserId="446" Text="To taste is one of those awesome cooking terms that trips people up all the time.  To taste does not mean to what tastes good to you, although you can use that as a determination and your dish should still come out fine for most people.  To taste means that you add salt (or whatever) while tasting the dish and you slowly add until the seasoning tastes perfect.  To properly do this you are going to have to train your palate, but luckily it not that hard to do.  As a matter of fact, we have a pretty good way to learn it right [here.](http://cooking.stackexchange.com/questions/3302/ways-to-learn-to-season-food-correctly)  The end result you are trying to achieve is the point where food tastes the most like it's self with out adding to much, this the small increments.&#xD;&#xA;&#xD;&#xA;The important part to remember is that &quot;to taste&quot; is where your food lives.  It's the thing that is unique to you and a part of what makes every dish you make an expression. " />
  <row Id="17672" PostHistoryTypeId="2" PostId="8612" RevisionGUID="133a150c-ae70-4a51-8a3b-820ed17479ee" CreationDate="2010-10-28T06:02:19.333" UserId="446" Text="Not being aware of your location, some general tips:&#xD;&#xA;&#xD;&#xA;1) Buy your fish from a fishmonger, and tell him/her what you are using it for.  You want to do business with somebody who's business is selling fish and only selling fish.  They are going to know what's been stored to eaten raw standards in a way that the just above minimum wage fish guy at your grocery store doesn't.&#xD;&#xA;&#xD;&#xA;2) Don't buy it early.  Buy it the day you mean to consume it or the day that you going to prep it. &#xD;&#xA;This question can help walk you through [that](http://cooking.stackexchange.com/questions/723/what-exactly-is-sushi-grade-fish)&#xD;&#xA;&#xD;&#xA;3) Take a cooler to get your fish. You have to maintain the freshness, that means not allowing it raise in temperature anymore than you have to. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17673" PostHistoryTypeId="2" PostId="8613" RevisionGUID="8abc6ae3-c2f1-489d-ae07-1c2401e06578" CreationDate="2010-10-28T06:50:50.017" UserId="2065" Text="[This question][1] has answers which explain the difference between vanilla essence and vanilla extract, and which tell you when you may want one over the other - if I am correct in thinking that &quot;vanilla essence&quot; is the same as &quot;vanilla flavouring&quot;?&#xD;&#xA;&#xD;&#xA;My question is - in baking where colour is not an issue, how do I substitute one for the other? For example in a recipe that asked for 1tsp of extract, how much essence would I use in it's place?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/294/what-is-the-functional-difference-between-imitation-vanilla-and-true-vanilla-extr" />
  <row Id="17674" PostHistoryTypeId="1" PostId="8613" RevisionGUID="8abc6ae3-c2f1-489d-ae07-1c2401e06578" CreationDate="2010-10-28T06:50:50.017" UserId="2065" Text="How can vanilla essence and vanilla extract be used interchangeably?" />
  <row Id="17675" PostHistoryTypeId="3" PostId="8613" RevisionGUID="8abc6ae3-c2f1-489d-ae07-1c2401e06578" CreationDate="2010-10-28T06:50:50.017" UserId="2065" Text="&lt;baking&gt;&lt;vanilla&gt;" />
  <row Id="17676" PostHistoryTypeId="2" PostId="8614" RevisionGUID="20ed69f4-d7f5-4593-b67a-9718588e4303" CreationDate="2010-10-28T07:58:49.903" UserId="2939" Text="I use my roasting pan (either with or without a rack) at least once a week to roast vegetables - either for salads, for sides, or (for instance with pumpkin for soup) to get a slightly different and more concentrated flavour before blending the veges.  I find the vegetables cook more evenly in a roasting pan than a baking pan - perhaps the higher sides help to create a kind of microclimate around the veges??  Not sure about that one.  &#xD;&#xA;&#xD;&#xA;When making roast vege salads, you can take the pan straight out of the oven and take advantage of the high sides to mix your other ingredients in (pasta, greens, dressing etc) then serve from there if no one is looking at your serving dish! &#xD;&#xA;&#xD;&#xA;I also use it as a water bath when cooking souffles, puddings etc.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17677" PostHistoryTypeId="2" PostId="8615" RevisionGUID="c2a7276e-fb56-4c05-b65a-590289e68a65" CreationDate="2010-10-28T08:45:49.720" UserId="1859" Text="I have not had such good success with veal. I prefer leaner meats, and every time I get a cut of veal, it is extremely fatty. Is there a way to get leaner veal? Are there specific cuts I should ask for? If so, where are some places I should look to get better cuts?" />
  <row Id="17678" PostHistoryTypeId="1" PostId="8615" RevisionGUID="c2a7276e-fb56-4c05-b65a-590289e68a65" CreationDate="2010-10-28T08:45:49.720" UserId="1859" Text="Is it possible to get veal that is not incredibly fatty?" />
  <row Id="17679" PostHistoryTypeId="3" PostId="8615" RevisionGUID="c2a7276e-fb56-4c05-b65a-590289e68a65" CreationDate="2010-10-28T08:45:49.720" UserId="1859" Text="&lt;meat&gt;&lt;butchering&gt;&lt;veal&gt;" />
  <row Id="17680" PostHistoryTypeId="2" PostId="8616" RevisionGUID="f217f463-86f2-450e-9ab7-ac54b7d9ce18" CreationDate="2010-10-28T09:22:43.343" UserId="446" Text="The nature of veal, being a milk fed calf, means that the meat is going to be extremely fatty.  It is the nature of the meat and not a function of poor butchering.  If you don't like the flavor I would suggest that almost anything that calls for veal can be made with pork chops or other lean cuts of pork, although you might see a rise in the toughness of the dish as a result." />
  <row Id="17685" PostHistoryTypeId="2" PostId="8618" RevisionGUID="5f13cbdc-9455-4353-bc85-fd192a45ed0d" CreationDate="2010-10-28T12:35:18.997" UserId="3124" Text="Every time I cook brown rice (in a traditional pot, or in my new [rice cooker][1]), large bubbles form and spill over the sides. How can I prevent this?&#xD;&#xA;&#xD;&#xA;I found this [question][2], but wasn't able to draw useful advice from the answers.&#xD;&#xA;&#xD;&#xA;As a side note, I don't think I used too much water - the rice was cooked exactly how I like it in the rice cooker, and there was no water left over. Also, the brown rice was purchased in bulk from a health food store, and was not soaked or rinsed ahead of time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B001ESOOP4/ref=oss_product&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/7909/what-causes-water-to-boil-over" />
  <row Id="17686" PostHistoryTypeId="1" PostId="8618" RevisionGUID="5f13cbdc-9455-4353-bc85-fd192a45ed0d" CreationDate="2010-10-28T12:35:18.997" UserId="3124" Text="Stopping water from bubbling over when cooking rice" />
  <row Id="17687" PostHistoryTypeId="3" PostId="8618" RevisionGUID="5f13cbdc-9455-4353-bc85-fd192a45ed0d" CreationDate="2010-10-28T12:35:18.997" UserId="3124" Text="&lt;rice&gt;&lt;boiling&gt;" />
  <row Id="17688" PostHistoryTypeId="2" PostId="8619" RevisionGUID="35b03e8b-a5bf-4701-af76-2951980c52b7" CreationDate="2010-10-28T12:37:47.497" UserId="141" Text="I usually cook my rice in a microwave safe bowl which I place inside a wider glass bowl.  That way when the water inevitably overflows it is caught in the glass bowl, and doesn't make a mess." />
  <row Id="17689" PostHistoryTypeId="2" PostId="8620" RevisionGUID="5d20f7e7-ee75-4791-a616-9fe9ee7d10dd" CreationDate="2010-10-28T12:46:10.313" UserId="611" Text="Is it not possible to turn the gas down a notch when it starts overflowing?&#xD;&#xA;&#xD;&#xA;As another option, you can use a pot with higher sides.&#xD;&#xA;" />
  <row Id="17691" PostHistoryTypeId="2" PostId="8622" RevisionGUID="22d8e379-9538-4fde-8b02-2961d348ae0c" CreationDate="2010-10-28T13:01:10.690" UserId="3126" Text="the reason why it's boiling over is because it's getting too hot.&#xD;&#xA;&#xD;&#xA;either tilt the lid of the pot a little bit so that some of the steam can escape (reducing the pressure, and thereby reducing the temperature) or (as another suggested) turning the heat down a little bit." />
  <row Id="17692" PostHistoryTypeId="2" PostId="8623" RevisionGUID="b7989db5-59b2-435d-8e00-6e1048fc8f02" CreationDate="2010-10-28T13:08:48.910" UserId="1230" Text="I am trying not to make this a recipe suggestion question. But there is so much variation in jerk recipes that it would be nice to have some clarity on dos and don'ts.&#xD;&#xA;&#xD;&#xA;I like Jerk chicken, but my attempts to make it have generally not worked as well as the bought versions.&#xD;&#xA;&#xD;&#xA;Looking online for recipes there is a great deal of variation, I normally do something like.&#xD;&#xA;&#xD;&#xA; - Spring onions&#xD;&#xA; - Garlic&#xD;&#xA; - Allspice&#xD;&#xA; - Some fresh thyme&#xD;&#xA; - Brown Sugar&#xD;&#xA; - Cayan (or scotch bonnet pepper if I can find it)&#xD;&#xA; - Ginger&#xD;&#xA; - Vinegar&#xD;&#xA; - Soy Sauce&#xD;&#xA; - Orange Juice.&#xD;&#xA;&#xD;&#xA;I then marinade, my best results seem to involve cooking in the marinade. However the results are still a little acidic.&#xD;&#xA;&#xD;&#xA;Am I going down the right route, and what are the key ingredients that are needed to produce a good balance of flavors.&#xD;&#xA;" />
  <row Id="17693" PostHistoryTypeId="1" PostId="8623" RevisionGUID="b7989db5-59b2-435d-8e00-6e1048fc8f02" CreationDate="2010-10-28T13:08:48.910" UserId="1230" Text="Definitive Jerk Chicken" />
  <row Id="17694" PostHistoryTypeId="3" PostId="8623" RevisionGUID="b7989db5-59b2-435d-8e00-6e1048fc8f02" CreationDate="2010-10-28T13:08:48.910" UserId="1230" Text="&lt;caribbean-cuisine&gt;&lt;jerk&gt;" />
  <row Id="17695" PostHistoryTypeId="2" PostId="8624" RevisionGUID="c45dfe17-be80-401f-a84c-694cb462bfb3" CreationDate="2010-10-28T13:23:40.093" UserId="1230" Text="I have some friends coming over and will be cooking jerk chicken. As asked in my other question.&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/8623/definitive-jerk-chicken&#xD;&#xA;&#xD;&#xA;However some of them are vegetarian. I would like to make them jerk X with X being a vegetable which could be cooked in a similar way which would taste good in jerk sauce. &#xD;&#xA;&#xD;&#xA;Any suggestions as to what vegetable could be used?&#xD;&#xA; &#xD;&#xA;" />
  <row Id="17696" PostHistoryTypeId="1" PostId="8624" RevisionGUID="c45dfe17-be80-401f-a84c-694cb462bfb3" CreationDate="2010-10-28T13:23:40.093" UserId="1230" Text="Jerk vegetable?" />
  <row Id="17697" PostHistoryTypeId="3" PostId="8624" RevisionGUID="c45dfe17-be80-401f-a84c-694cb462bfb3" CreationDate="2010-10-28T13:23:40.093" UserId="1230" Text="&lt;vegetarian&gt;&lt;caribbean-cuisine&gt;&lt;jerk&gt;" />
  <row Id="17698" PostHistoryTypeId="2" PostId="8625" RevisionGUID="ee439dc3-b333-4095-9103-9b2eb06713aa" CreationDate="2010-10-28T13:36:16.080" UserId="1816" Text="Rather than vegetables, how about roasting up some tofu or tempeh.  Both will pick up the taste of the marinade easily.&#xD;&#xA;&#xD;&#xA;If you want to stick with vegetables, marinate different colors of bell peppers, zucchini or yellow summer squash, eggplant and portobello mushrooms in the jerk marinade and make vegetarian kebabs." />
  <row Id="17699" PostHistoryTypeId="5" PostId="8625" RevisionGUID="65f9b815-8b16-4489-86fb-743b9f4eab39" CreationDate="2010-10-28T14:07:58.677" UserId="1816" Comment="edited body" Text="Rather than vegetables, how about roasting up some tofu or tempeh?  Both will pick up the taste of the marinade easily.&#xD;&#xA;&#xD;&#xA;If you want to stick with vegetables, marinate different colors of bell peppers, zucchini or yellow summer squash, eggplant and portobello mushrooms in the jerk marinade and make vegetarian kebabs." />
  <row Id="17700" PostHistoryTypeId="2" PostId="8626" RevisionGUID="931fcbe6-d4f2-4c05-9e99-e97e41d65037" CreationDate="2010-10-28T14:45:35.640" UserId="231" Text="Depending on the mushrooms, it may take a little longer. You could soak them in warm/hot water and it'll be quicker, but if I have the time I generally soak them in cold water for about an hour. I'm told it retains much more of the flavour when you do that." />
  <row Id="17702" PostHistoryTypeId="2" PostId="8627" RevisionGUID="ab490f54-0031-4fae-9be7-121d204fc6c2" CreationDate="2010-10-28T14:57:24.117" UserId="231" Text="I cook a lot of rice and whether I'm doing brown rice or white rice, the formula is basically the same. I don't have a rice cooker, so I have to do everything on the stove. For whatever amount of rice, I put just enough water in so my pointer finger is touching the top of the rice and the water is at my first knuckle. I boil the water on high and then as soon as it starts to boil, I turn the stove down to low. I have an electric stove where the element is a solid, so it retains heat frustratingly well. My solution for that is to move the pot partially off the element, so it's not getting as much of an intense heat when it should be on low.&#xD;&#xA;&#xD;&#xA;The pot I use also has a whole for steam to escape, so you can simulate that with a skewer or chopstick propping it open. White rice is generally done in about 10-15 minutes, brown rice a fair bit longer.&#xD;&#xA;&#xD;&#xA;Essentially the main key is to drop the temperature of the stove sooner/quicker." />
  <row Id="17703" PostHistoryTypeId="2" PostId="8628" RevisionGUID="5cacf173-1d90-4793-8534-e97503ea568e" CreationDate="2010-10-28T15:05:52.580" UserId="41" Text="You've stated that you're not washing the rice.  That's the reason this is happening.&#xD;&#xA;&#xD;&#xA;Water boils over because of starch.  Many types of rice (brown rice included) can be *very* starchy, and this could conceivably cause the water to boil over depending on the amount of rice/water and the size of the pan (or rice cooker).&#xD;&#xA;&#xD;&#xA;Washing the rice also helps to prevent the grains from sticking together, so you would want to do this anyway (unless you are actually trying to make sticky rice).&#xD;&#xA;&#xD;&#xA;It's very simple to wash the rice; just keep adding and straining out cold water until the water runs clear.  You'll probably be surprised at how much starch actually washes off.  If you do this, your water should stop boiling over." />
  <row Id="17704" PostHistoryTypeId="5" PostId="8628" RevisionGUID="3623c1a9-d45a-4099-9568-58bfc0a87fcc" CreationDate="2010-10-28T15:13:14.367" UserId="41" Comment="added 28 characters in body" Text="You've stated that you're not washing the rice.  That's the reason this is happening.&#xD;&#xA;&#xD;&#xA;Water boils over because of starch.  Many types of rice (brown rice included) can be *very* starchy, and this could conceivably cause the water to boil over depending on the amount of rice/water and the size of the pan (or rice cooker).&#xD;&#xA;&#xD;&#xA;Washing the rice also helps to prevent the grains from sticking together, so you would want to do this anyway (unless you are actually trying to make sticky rice).&#xD;&#xA;&#xD;&#xA;It's very simple to wash the rice; just keep adding and straining out cold water until the water runs clear.  You'll probably be surprised at how much starch actually washes off.  If you do this, your water should stop boiling over - regardless of temperature." />
  <row Id="17705" PostHistoryTypeId="2" PostId="8629" RevisionGUID="9d98dc09-3131-49b2-b18a-57a5db37c4d9" CreationDate="2010-10-28T15:25:06.923" UserId="201" Text="The one advantage to a roasting pan is that you can cover it easily with foil (or a lid), which is handy for dishes with a long steamed component.  Tough roasts, for example, can be cooked low-and-slow in a roasting pan, tightly covered in foil.&#xD;&#xA;&#xD;&#xA;Note that most restaurants do not use roasting pans.  Instead, they use standard 4 and 6 inch deep rectangular stainless pans, which can also be used for marinating, storage, and so on.  The key is the depth of the pan, which is useful if a dish needs to be covered when cooking." />
  <row Id="17706" PostHistoryTypeId="2" PostId="8630" RevisionGUID="3af92cb0-65bb-4ea6-bc86-73fc7cd75909" CreationDate="2010-10-28T16:23:37.640" UserId="1675" Text="I have used smoked salmon to make sushi rolls with success, I would not try it with nigiri as the difference would be extremely noticable. Depends on how authentic you want to be." />
  <row Id="17707" PostHistoryTypeId="2" PostId="8631" RevisionGUID="93576b15-9f8a-46ce-af63-2a084ab97999" CreationDate="2010-10-28T16:40:22.373" UserId="2047" Text="Imitation vanilla extract is meant to be used in place of the real stuff, and most recipes probably assume you're using the fake stuff anyway, so you would use 1 tsp. You only need to adjust the amount if you're using something like twofold (2x) extract." />
  <row Id="17708" PostHistoryTypeId="2" PostId="8632" RevisionGUID="4cbed32f-56d9-4acf-9f84-0208c7f5cee1" CreationDate="2010-10-28T16:52:43.930" UserId="3130" Text="Did you tried to dip the edge of the pan with butter?&#xD;&#xA;" />
  <row Id="17709" PostHistoryTypeId="2" PostId="8633" RevisionGUID="43dd3d2e-bea8-4f52-9f90-5e0f12736a4f" CreationDate="2010-10-28T16:56:50.820" UserId="3130" Text="To make Paella: What is best practice to cook the rice?" />
  <row Id="17710" PostHistoryTypeId="1" PostId="8633" RevisionGUID="43dd3d2e-bea8-4f52-9f90-5e0f12736a4f" CreationDate="2010-10-28T16:56:50.820" UserId="3130" Text="rice and paella" />
  <row Id="17711" PostHistoryTypeId="3" PostId="8633" RevisionGUID="43dd3d2e-bea8-4f52-9f90-5e0f12736a4f" CreationDate="2010-10-28T16:56:50.820" UserId="3130" Text="&lt;rice&gt;&lt;paella&gt;" />
  <row Id="17712" PostHistoryTypeId="2" PostId="8634" RevisionGUID="82a39d2e-edb1-4dc6-8d61-d7992f5a3188" CreationDate="2010-10-28T17:13:29.387" UserId="1816" Text="Beer pairing dinners in my area seem to be on the rise as more craft beer-centric establishments show up.  This may not be true across the world, but I see this practice becoming increasingly common.&#xD;&#xA;&#xD;&#xA;[BeerAdvocate][1], a noted resource amongst all the beer fanatics I know, [has a guide][2].&#xD;&#xA;&#xD;&#xA;[Epicurious][3], home of magazine content from Gourmet, Bon Appetite, and others, [has a guide][4].&#xD;&#xA;&#xD;&#xA;[Brewers Association][5], a group of craft brewers and organization to advocate for craft breweries, [has a guide][6] with information from a published [cookbook][7].  Their online store has [several titles][8] that may provide interested resources.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://beeradvocate.com&#xD;&#xA;  [2]: http://beeradvocate.com/beer/style_pairings&#xD;&#xA;  [3]: http://epicurious.com&#xD;&#xA;  [4]: http://www.epicurious.com/articlesguides/drinking/beer/beerpairings&#xD;&#xA;  [5]: http://www.brewersassociation.org/pages/about-us/mission-and-history&#xD;&#xA;  [6]: http://www.beertown.org/education/pairing.html&#xD;&#xA;  [7]: http://www.amazon.com/Stephen-Beaumonts-Brewpub-Cookbook-American/dp/0937381640&#xD;&#xA;  [8]: http://shop.beertown.org/brewers/dept.asp?s_id=0&amp;dept_name=Cooking+and+Pairing&amp;dept_id=3104" />
  <row Id="17713" PostHistoryTypeId="5" PostId="8634" RevisionGUID="9e7e61ec-02bd-481e-b01d-8254dca2d72a" CreationDate="2010-10-28T17:25:53.493" UserId="1816" Comment="added 65 characters in body; added 101 characters in body" Text="Beer pairing dinners in my area seem to be on the rise as more craft beer-centric establishments show up.  This may not be true across the world, but I see this practice becoming increasingly common.&#xD;&#xA;&#xD;&#xA;[BeerAdvocate][1], a noted resource amongst all the beer fanatics I know, [has a guide][2] to pairing and another specific guide for [pairing with cheese][3].&#xD;&#xA;&#xD;&#xA;[Epicurious][4], home of magazine content from Gourmet, Bon Appetite, and others, [has a guide][5] to how to pair that relates beer to wine.&#xD;&#xA;&#xD;&#xA;[Brewers Association][6], a group of craft brewers and organization to advocate for craft breweries, [has a guide][7] to pairings with information from a published [cookbook][8].  Their online store has [several titles][9] that may provide interesting resources.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://beeradvocate.com&#xD;&#xA;  [2]: http://beeradvocate.com/beer/style_pairings&#xD;&#xA;  [3]: http://beeradvocate.com/articles/282&#xD;&#xA;  [4]: http://epicurious.com&#xD;&#xA;  [5]: http://www.epicurious.com/articlesguides/drinking/beer/beerpairings&#xD;&#xA;  [6]: http://www.brewersassociation.org/pages/about-us/mission-and-history&#xD;&#xA;  [7]: http://www.beertown.org/education/pairing.html&#xD;&#xA;  [8]: http://www.amazon.com/Stephen-Beaumonts-Brewpub-Cookbook-American/dp/0937381640&#xD;&#xA;  [9]: http://shop.beertown.org/brewers/dept.asp?s_id=0&amp;dept_name=Cooking+and+Pairing&amp;dept_id=3104" />
  <row Id="17717" PostHistoryTypeId="2" PostId="8636" RevisionGUID="31843143-8418-47f7-9a61-853ae6b0a491" CreationDate="2010-10-28T18:31:50.633" UserId="3112" Text="If you literally want a powder, you can use a standard blade coffee grinder. Not the ones where the coffee goes in one end and then comes out another, but the ones where you take off the lid, fill it up, put lid back on and grind, then dump it back out (just a blade at the bottom of a bowl). I have used this device to powder many different things. Just get some nice crispy bacon and use a paper towel to get the grease off, then crumble it up and stuff it in there. It will powder it very quickly, like 8 seconds. Again, this is if you really want a powder rather than just bacon bits that you would get from pounding it with a hammer." />
  <row Id="17718" PostHistoryTypeId="2" PostId="8637" RevisionGUID="eff1f27e-6771-4bac-8aa4-66408fa1aa0c" CreationDate="2010-10-28T18:46:20.840" UserId="47" Text="Well, recently my coffee guy went on holidays for a few weeks, leaving me to go to elsewhere (I gave [Kicking Horse Coffee][1] a shot).  Interestingly enough, the static issues completely went away.  So Knives was definitely on to something.  I had tried several different roasts from my local roaster, and they all had the same static issue.  I realized that maybe in our dry, cold climate, the freshly roasted beans hadn't had time to reabsorb any moisture from the environment, whereas the beans roasted in a warmer, moist climate would have a decent amount of moisture in the air they are being packed with.  So I tried sprinkling about 2 drops of water into the beans bag and shaking it all up.  The next day, and for the rest of that 1/2 pound, I've had no static issues at all.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kickinghorsecoffee.com/en" />
  <row Id="17720" PostHistoryTypeId="5" PostId="8637" RevisionGUID="4251e585-c04e-48eb-844c-a4f61823c79c" CreationDate="2010-10-28T19:06:35.730" UserId="47" Comment="added 144 characters in body" Text="Well, recently my coffee guy went on holidays for a few weeks, leaving me to go to elsewhere (I gave [Kicking Horse Coffee][1] a shot).  Interestingly enough, the static issues completely went away.  So [Knives][2] was definitely on to something in trying different beans.  I had tried several different roasts from my local roaster, and they all had the same static issue.  I realized that maybe in our dry, cold climate, the freshly roasted beans hadn't had time to reabsorb any moisture from the environment, whereas the beans roasted in a warmer, moist climate would have a decent amount of moisture in the air they are being packed with.  So I tried sprinkling about 2 drops of water into the beans bag and shaking it all up.  The next day, and for the rest of that 1/2 pound, I've had no static issues at all.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kickinghorsecoffee.com/en&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/7414/how-do-you-reduce-static-in-a-coffee-grinder/7477#7477" />
  <row Id="17721" PostHistoryTypeId="6" PostId="846" RevisionGUID="f8a1982a-d6e4-4d41-9784-9bf7b28a9121" CreationDate="2010-10-28T19:16:28.120" UserId="41" Comment="edited tags" Text="&lt;bacon&gt;" />
  <row Id="17722" PostHistoryTypeId="2" PostId="8638" RevisionGUID="c0ff7484-d248-4a4f-8a18-92a352795d18" CreationDate="2010-10-28T19:18:40.983" UserId="2251" Text="Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking. They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying. " />
  <row Id="17723" PostHistoryTypeId="6" PostId="7414" RevisionGUID="35a9cff8-3eef-4da6-b9b8-3399c8a3b2fe" CreationDate="2010-10-28T19:42:51.270" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;coffee&gt;" />
  <row Id="17725" PostHistoryTypeId="5" PostId="8638" RevisionGUID="b2ec74ee-2860-49be-90b6-921dbf27ef4d" CreationDate="2010-10-28T20:10:08.927" UserId="2251" Comment="added 1 characters in body" Text="Along with justkt, I wonder if you'd be willing to go with a vegetarian protein, rather than a vegetable--I think of seitan (made from wheat gluten) or paneer (a mild cheese, used in a lot of Indian cooking). They're both remarkably easy to make, delicious, pick up flavors well. They both have hearty, tooth textures that would be satisfying. " />
  <row Id="17726" PostHistoryTypeId="2" PostId="8640" RevisionGUID="530c2668-46e2-4a16-a098-051dcc4d745c" CreationDate="2010-10-28T20:29:30.530" UserId="2845" Text="There are several cooking recipes on wikipedia, for starters.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Paella" />
  <row Id="17727" PostHistoryTypeId="2" PostId="8641" RevisionGUID="a21c9494-dabf-4e57-b0d3-a97d440a7244" CreationDate="2010-10-28T20:55:59.680" UserId="641" Text="Best practice: You fry the vegetables and the meats. You 'fry' the rice in oil (extra virgin olive, of course). Just make sure all the grains are covered with oil (don't deep fry)  Then you add a hot broth. Leave it on a nice flame for about 10 min. Put in a hot oven for the remaining 10 min. Done.&#xD;&#xA;&#xD;&#xA;Best practice: The paella (the pan) should not be crowded with rice. Too much rice will not give a good result.&#xD;&#xA;&#xD;&#xA;Paella with onion is not paella (don't ask me why, as peppers can be added). In theory, onions will add moist to the rice and will make it 'pass' it's point.&#xD;&#xA;&#xD;&#xA;The rice should be 'al dente' done but not overdone.&#xD;&#xA;&#xD;&#xA;Leave the paella in peace for about 5 min, covered with a newspaper.&#xD;&#xA;&#xD;&#xA;For the special ingredient, look at my answer to [this question][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4508/what-is-the-ingredient-that-makes-a-spanish-paella-so-particular" />
  <row Id="17728" PostHistoryTypeId="2" PostId="8642" RevisionGUID="54f111dc-502f-4ccd-b085-451aac666633" CreationDate="2010-10-28T21:18:38.477" UserId="3134" Text="Use a bigger pan, less water and turn the heat down a little.&#xD;&#xA;&#xD;&#xA;Use one rice to two water, boil until the bubbles are on the top of the rice, put on a lid, turn off the heat and leave for ten minutes.&#xD;&#xA;&#xD;&#xA;After ten minutes, fluff it with a fork and you'll have perfect rice." />
  <row Id="17729" PostHistoryTypeId="2" PostId="8643" RevisionGUID="27023d7a-ff5f-44ac-b9c6-e872bed91c5b" CreationDate="2010-10-28T21:33:22.193" UserId="231" Text="A few resources:&#xD;&#xA;&#xD;&#xA;Alton Brown did a great overview in a [recent episode of Good Eats][1]. If you can find the episode somewhere, he offers some good instructions on how a paella is done.&#xD;&#xA;&#xD;&#xA;Also, food52 did a [recent recipe contest on Paellas][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/paella-recipe/index.html&#xD;&#xA;  [2]: http://www.food52.com/contests/179_your_best_paella" />
  <row Id="17730" PostHistoryTypeId="2" PostId="8644" RevisionGUID="11c27551-650f-40d9-a3df-382f52ae29c1" CreationDate="2010-10-28T22:58:17.750" UserId="2283" Text="I am preparing a spinach bacon quiche for a small dinner party this weekend and I need to know what pairs well with the quiche? I am already preparing a lite arugala salad with a simple lemon vinaigrette dressing. I don't know if I should prepare a butternut squash soup or maybe a simple purple mashed or baked potato? Any help would be appreciated. " />
  <row Id="17731" PostHistoryTypeId="1" PostId="8644" RevisionGUID="11c27551-650f-40d9-a3df-382f52ae29c1" CreationDate="2010-10-28T22:58:17.750" UserId="2283" Text="What is a good pairing for a dinner Quiche?" />
  <row Id="17732" PostHistoryTypeId="3" PostId="8644" RevisionGUID="11c27551-650f-40d9-a3df-382f52ae29c1" CreationDate="2010-10-28T22:58:17.750" UserId="2283" Text="&lt;pairing&gt;&lt;quiche&gt;" />
  <row Id="17733" PostHistoryTypeId="2" PostId="8645" RevisionGUID="ef0003d2-6ad9-43c7-904f-bee66acf1ec5" CreationDate="2010-10-28T23:48:54.323" UserId="140" Text="My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wondering in what I should store the combined milk...&#xD;&#xA;&#xD;&#xA;I still have a 1 gallon container from the last milk I purchased which I can use. There's a tiny bit of milk left in there, but it will be finished by today. The only thing I'm worried about is that, even if I wash the container the best I can, it will still have traces of bacteria in there from the old milk. Does this mean, then, that I should treat the expiration date of the combined milk as the same date printed on the old container?&#xD;&#xA;&#xD;&#xA;Should I store the milk in some other container (e.g. a pitcher)? Should I temporarily combine the two in a pitcher, then put them back in the two half gallon containers they came with? Any other ideas?" />
  <row Id="17734" PostHistoryTypeId="1" PostId="8645" RevisionGUID="ef0003d2-6ad9-43c7-904f-bee66acf1ec5" CreationDate="2010-10-28T23:48:54.323" UserId="140" Text="Which container to use for combined milk?" />
  <row Id="17735" PostHistoryTypeId="3" PostId="8645" RevisionGUID="ef0003d2-6ad9-43c7-904f-bee66acf1ec5" CreationDate="2010-10-28T23:48:54.323" UserId="140" Text="&lt;food-safety&gt;&lt;milk&gt;" />
  <row Id="17736" PostHistoryTypeId="2" PostId="8646" RevisionGUID="dd323881-8703-4653-8e5f-cddc146b8f0f" CreationDate="2010-10-29T00:04:08.083" UserId="201" Text="Don't reuse an old milk jug for storing the new, combined milk. The standard plastics used in milk jugs in most areas cannot be properly sanitized for reuse (even with standard sanitizing solutions). &#xD;&#xA;&#xD;&#xA;Instead, use a properly sanitized and covered glass or plastic container, preferably one that you clean in a hot water dish washer.  Milk stored in a properly cleaned container will have the maximum shelf life (and reduced chance of other contaminants).  " />
  <row Id="17737" PostHistoryTypeId="2" PostId="8647" RevisionGUID="a2ab4e6f-2e9a-4340-b08b-4c2a5f48c22a" CreationDate="2010-10-29T01:25:25.933" UserId="201" Text="Up to 7 days (homemade mayo as well). Egg whites/yolks out of the egg (but not combined with the acid) can last 3-4 days refrigerated, and eggs in-shell are good for 2-4 weeks depending on processing. " />
  <row Id="17738" PostHistoryTypeId="2" PostId="8648" RevisionGUID="6ffe9db4-f12e-484d-a994-9bc99dfe1c68" CreationDate="2010-10-29T02:49:27.633" UserId="3141" Text="Vegetables can be freeze? Which ones?&#xD;&#xA;" />
  <row Id="17739" PostHistoryTypeId="1" PostId="8648" RevisionGUID="6ffe9db4-f12e-484d-a994-9bc99dfe1c68" CreationDate="2010-10-29T02:49:27.633" UserId="3141" Text="Recomendations in Freezer Use" />
  <row Id="17740" PostHistoryTypeId="3" PostId="8648" RevisionGUID="6ffe9db4-f12e-484d-a994-9bc99dfe1c68" CreationDate="2010-10-29T02:49:27.633" UserId="3141" Text="&lt;freezing&gt;" />
  <row Id="17741" PostHistoryTypeId="2" PostId="8649" RevisionGUID="a9f0c0d2-efa2-4b03-8b58-df0c33ad40b4" CreationDate="2010-10-29T06:09:22.083" UserId="3144" Text="Well, at least here in germany it really is common to make liverwurst with beef liver (or more often and expensive: calf liver). So go ahead - you really won't regret it! Taken the percentage of actual liver in liverwurst you won't taste any difference, though I'd say beef liver tastes better." />
  <row Id="17743" PostHistoryTypeId="2" PostId="8651" RevisionGUID="55f5565b-8496-4a29-834e-2c1aa9efa4a7" CreationDate="2010-10-29T10:12:21.257" UserDisplayName="daniel" Text="The classic Jewish chopped liver is (obviously) not made with pork liver. And it is _delicious_. I would be confident subbing beef liver into any pate or sausage preparation." />
  <row Id="17744" PostHistoryTypeId="2" PostId="8652" RevisionGUID="0965c097-d7cd-4f44-95d0-53caabf17900" CreationDate="2010-10-29T11:12:35.190" UserDisplayName="nicki " Text="I would love to see the receipe from the 1920s you mention, if you can find it" />
  <row Id="17745" PostHistoryTypeId="2" PostId="8653" RevisionGUID="a6a3141a-40dc-4e48-89b2-a69ae26fcbe9" CreationDate="2010-10-29T11:13:33.033" UserId="1633" Text="Myself, I like to keep the pairing of the quiche quite light. I like to have a &quot;pick and eat&quot; salad, just simple green salad, tomatoes, grapes, etc. on the side, some good cheese is also nice with a quiche. Then I put everything up, without mixing it at all. Then people can eat what they feel like. A small &quot;make your own garnish&quot; kind of thing. &#xD;&#xA;&#xD;&#xA;I love fresh, sweet, juicy fruits with quiches. A nice sour vinaigrette and some fatty cheese is also a must for me." />
  <row Id="17746" PostHistoryTypeId="2" PostId="8654" RevisionGUID="3a018d1d-fac4-41b6-9f31-549327358427" CreationDate="2010-10-29T11:18:10.557" UserId="2065" Text="How about new potatoes - just boil them until cooked, place in a serving dish and top with butter and parsley?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17747" PostHistoryTypeId="2" PostId="8655" RevisionGUID="28ad50d3-e738-4a0a-8e17-7727b22a359d" CreationDate="2010-10-29T11:27:49.000" UserId="2065" Text="I haven't experimented much with this, except in freezing leftovers - i.e. if I have extra shepherds pie, I will freeze it - therefore have frozen (cooked) carrots, onion, beans, mashed potato. As long as you properly heat the dish through again, it tastes almost as good as fresh from the oven.&#xD;&#xA;&#xD;&#xA;If you are talking about freezing uncooked vegetables, I think you're probably ok there too - you can buy bags of frozen vegetables (e.g. peas, carrots, beans etc) from the supermarket. They're not as good as fresh but are still edible, especially as part of a larger dish. &#xD;&#xA;&#xD;&#xA;If you are freezing because you have too much of something and you think it will go off, I would refer you to this website - [Garden Guides][1] - because you haven't mentioned which vegetables you are wanting to freeze, and there are different factors to be aware of for different vegetables.&#xD;&#xA;&#xD;&#xA;Hope this helps.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gardenguides.com/416-freezing-vegetables.html" />
  <row Id="17748" PostHistoryTypeId="2" PostId="8656" RevisionGUID="1b1c6725-6341-4954-b716-49cea466d62b" CreationDate="2010-10-29T12:01:36.817" UserId="3147" Text="I use http://www.seasonedpioneers.com - they handle a large range and the quality is good" />
  <row Id="17749" PostHistoryTypeId="5" PostId="8648" RevisionGUID="3f0260b5-27a3-4622-851f-4b1461792634" CreationDate="2010-10-29T12:35:33.497" UserId="1816" Comment="added 125 characters in body" Text="I know that vegetables can be frozen.  Which vegetables respond well to freezing?  Which don't?  Are there specific recommendations for what vegetables freeze well?" />
  <row Id="17750" PostHistoryTypeId="2" PostId="8657" RevisionGUID="c655a307-751e-4258-bad3-981f4c5a63a0" CreationDate="2010-10-29T12:50:23.163" UserId="2951" Text="Very interesting question, but I realized this can be a simple question. &#xD;&#xA;&#xD;&#xA;Let's think about this. Any veg that has a lot of water content are no good for freezer as the veg would get damaged by low temp. If veg has water content, the water will be iced. When you defrost the veg, you will lose water content and veg won't be good. &#xD;&#xA;&#xD;&#xA;Therefore, the vegetables that are good for freezing are root type vegetable like carrot, parsnip and corn. Interestingly, some types of mushroom can also be frozen, but you have to experiment with them. Of course, Broccoli and cauliflower are also good to be frozen.&#xD;&#xA;&#xD;&#xA;Cheers " />
  <row Id="17751" PostHistoryTypeId="2" PostId="8658" RevisionGUID="c7d7d684-5a7a-4672-85ac-d85e46b6590c" CreationDate="2010-10-29T13:04:11.167" UserId="1230" Text="In the answers to this question http://cooking.stackexchange.com/questions/8624/jerk-vegetable&#xD;&#xA;one of the suggestions is to marinade some chease.&#xD;&#xA;&#xD;&#xA;This is not something I have heard of before. I was wondering what cheeses are sutable, and are there any special considerations that need to be made?" />
  <row Id="17752" PostHistoryTypeId="1" PostId="8658" RevisionGUID="c7d7d684-5a7a-4672-85ac-d85e46b6590c" CreationDate="2010-10-29T13:04:11.167" UserId="1230" Text="How to marinade cheese" />
  <row Id="17753" PostHistoryTypeId="3" PostId="8658" RevisionGUID="c7d7d684-5a7a-4672-85ac-d85e46b6590c" CreationDate="2010-10-29T13:04:11.167" UserId="1230" Text="&lt;cheese&gt;&lt;marinade&gt;" />
  <row Id="17754" PostHistoryTypeId="2" PostId="8659" RevisionGUID="1b643bcb-62d9-4025-bf2e-b594bcc9c053" CreationDate="2010-10-29T13:10:09.763" UserId="125" Text="After a bit of miscommunication, my wife and I ended up buying 6 litres of milk between us. I don't really want to waste it, so I'm wondering if it's safe to freeze some of it and defrost and use it later?" />
  <row Id="17755" PostHistoryTypeId="1" PostId="8659" RevisionGUID="1b643bcb-62d9-4025-bf2e-b594bcc9c053" CreationDate="2010-10-29T13:10:09.763" UserId="125" Text="Can I freeze Milk?" />
  <row Id="17756" PostHistoryTypeId="3" PostId="8659" RevisionGUID="1b643bcb-62d9-4025-bf2e-b594bcc9c053" CreationDate="2010-10-29T13:10:09.763" UserId="125" Text="&lt;food-preservation&gt;&lt;milk&gt;" />
  <row Id="17757" PostHistoryTypeId="2" PostId="8660" RevisionGUID="e4883337-a140-4469-8750-6dd41ab18499" CreationDate="2010-10-29T13:17:43.817" UserId="835" Text="Worked fine for us; we used to cottage with people who didn't want to shop very often, had lots of kids and a big freezer out back.  We would buy lots of milk and freeze it just fine.&#xD;&#xA;&#xD;&#xA;Do let it defrost completely before trying to use it.&#xD;&#xA;&#xD;&#xA;We never noticed any separation, nor problems with expansion - do be aware of the container the milk is actually in, and if there is room in there for freezing to occur.&#xD;&#xA;&#xD;&#xA;FYI - this specific experience was in Canada, and milk up here comes in bags that we then place into a pitcher-like contraption to use.  Your specific container may or may not have enough space." />
  <row Id="17758" PostHistoryTypeId="2" PostId="8661" RevisionGUID="a3ba8e51-1f18-46b5-a5af-1fa0bec69c59" CreationDate="2010-10-29T13:18:32.897" UserId="2001" Text="Absolutely. We always buy twice as much as we need and freeze the extra.&#xD;&#xA;&#xD;&#xA;Open the milk and pour out a couple cups to make sure it doesn't burst when it freezes.&#xD;&#xA;Then just leave it in the fridge for a day to thaw before you need it.&#xD;&#xA;&#xD;&#xA;The milk is translucent/yellow when it is frozen but after it is thawed I can't detect a difference in it.&#xD;&#xA;&#xD;&#xA;I haven't tried using it for cheese making- I wonder if it would help or hinder the curd." />
  <row Id="17759" PostHistoryTypeId="2" PostId="8662" RevisionGUID="56b892db-2d0c-4cfb-b871-de4458c5859a" CreationDate="2010-10-29T13:24:09.597" UserId="2951" Text="I guess you must be referred to dried Shiitake Mushrooms. &#xD;&#xA;&#xD;&#xA;I agree with all the answers above, but I must make some additional steps to it. I also believe we are talking whole mushroom. If it is sliced mushrooms, you will need to soak them for less time.  &#xD;&#xA;&#xD;&#xA;Yes, it's best to use cold water and it will take at least couple of hours. &#xD;&#xA;1. I would soak them in cold water for about 15 mins&#xD;&#xA;2. Pour all the water out. Put in fresh water and keep soaking it. I will do this step couple of times. Remember you may retain the water as favor, but you have to clean the mushroom and make sure the bitterness is gone. Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports their process may contain some chemicals.&#xD;&#xA;3. After couple of hours, make sure the mushrooms are soft and take them out of water and drive them throughly. You may keep the water if you wish. &#xD;&#xA;The mushrooms are good for steamed and stir fired. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Hot water&#xD;&#xA;&#xD;&#xA;If you are in rush, then you may use hot or warm water. You still have to go through the cleaning process, but the time will be less. &#xD;&#xA;&#xD;&#xA;Soup&#xD;&#xA;&#xD;&#xA;If you use mushrooms for making soup, you may not need to soak it. I would soak them for quick 10 mins and give them a clean. Throw them straight into water and boil them to make soup. The favor of the mushrooms will come out nicely. &#xD;&#xA;&#xD;&#xA;   " />
  <row Id="17760" PostHistoryTypeId="2" PostId="8663" RevisionGUID="d7d96219-f227-420c-83dc-c9712775bb95" CreationDate="2010-10-29T13:38:39.260" UserId="2001" Text="Lay them out in a single layer in a pan and freeze until they are solid and then transfer to a labelled freezer bag. I freeze fruits and veggies in my chest freezer because it is so much colder than the little freezer in the house. Speed is the key- the faster you can freeze them the less damage there will be.&#xD;&#xA;&#xD;&#xA;When I garden I freeze a lot of peppers and okra that last for years without losing (too much) quality.&#xD;&#xA;&#xD;&#xA;Root vegetables I don't bother to freeze unless they are cooked into something. Potatoes, onions, garlic, carrots, etc. are so cheap and last so long not frozen that I don't bother. &#xD;&#xA;&#xD;&#xA;Raw potatoes in particular are a nightmare when frozen. Gray and rubbery. Avoid at all costs. *shudder*&#xD;&#xA;&#xD;&#xA;Leafy vegetables like lettuces will not be recognizable when frozen. Spinach is the only one that would be reasonable as it is so meaty- but, I'm sure you've seen frozen spinach, it isn't pretty." />
  <row Id="17762" PostHistoryTypeId="5" PostId="8658" RevisionGUID="d73c57de-6a0e-460c-808e-ab0136ea9a27" CreationDate="2010-10-29T14:00:25.013" UserId="41" Comment="added 1 characters in body; edited title" Text="In the answers to this question http://cooking.stackexchange.com/questions/8624/jerk-vegetable&#xD;&#xA;one of the suggestions is to marinate some cheese.&#xD;&#xA;&#xD;&#xA;This is not something I have heard of before. I was wondering what cheeses are suitable, and are there any special considerations that need to be made?" />
  <row Id="17763" PostHistoryTypeId="4" PostId="8658" RevisionGUID="d73c57de-6a0e-460c-808e-ab0136ea9a27" CreationDate="2010-10-29T14:00:25.013" UserId="41" Comment="added 1 characters in body; edited title" Text="How to marinate cheese" />
  <row Id="17765" PostHistoryTypeId="19" PostId="567" RevisionGUID="f122a311-bd58-4cd1-822f-d256614543cb" CreationDate="2010-10-29T14:14:38.753" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="17766" PostHistoryTypeId="2" PostId="8665" RevisionGUID="5f06b7db-a8f7-4774-a637-7f9b03be94ee" CreationDate="2010-10-29T14:38:38.413" UserId="218" Text="My favorite thing to freeze is corn on the cob. If it's unshucked, you can just throw it in the freezer, as is, and it'll keep for a long time. Then take it out, let it thaw, and throw it on the grill (still with the shuck on), and pull off fresh-tasting steamed corn in 10 minutes or so to the wonderment of your peers." />
  <row Id="17767" PostHistoryTypeId="2" PostId="8666" RevisionGUID="22f5bb78-34a7-4763-99c5-497adb4598c8" CreationDate="2010-10-29T16:07:10.267" UserId="15" Text="Are you beginning the cooking process (after the marinade) with a spice rub and then poking that spice into (&quot;jerking&quot;) the meat? This is an obviously key step considering it's how the technique got its name, but I thought I might mention it. A good rub will go the distance, but like posts about buying chili powder and italian seasoning, make your own. Find one you like then build it from scratch. The 'definitiveness' is really in the cooking and the attitude of the fire.&#xD;&#xA;&#xD;&#xA;Working within the marinade, I would recommend steering away fromm the brown sugar a bit and incorporating a fruit juice like orange or any tropical fruit pulp. &#xD;&#xA;&#xD;&#xA;For an additional bit of emphasis on thyme: I am not sure how much you are digging into the cayenne/onion flavors, but the more you are the more thyme can also help lift the spirits of the dish and give its smokiness a brilliant contrast. Of note, too much thyme though and you will veer sharply toward cajun, for better or worse." />
  <row Id="17768" PostHistoryTypeId="2" PostId="8667" RevisionGUID="2a6fb357-3926-45f4-af53-079d27932182" CreationDate="2010-10-29T16:13:44.503" UserId="201" Text="A lot of cheeses are naturally brined (feta, for example), and marinating cheese is not much different.  For the best effect:&#xD;&#xA;&#xD;&#xA;* Pick a porous cheese&#xD;&#xA;* Cut off the edges if the cheese has a skin&#xD;&#xA;* Cut into smaller pieces to increase the penetration&#xD;&#xA;* Press it dry with towels (or paper towels) &#xD;&#xA;* You can inject the cheese to get more flavour in it&#xD;&#xA;* Marinate in flavours that compliment the cheese&#xD;&#xA;* Let the cheese soak for at least 4 hours (more for less porous cheeses)&#xD;&#xA;&#xD;&#xA;If the cheese is really wet (like feta), add weights to the drying process (like a pot or heavy plate), and let it drain until the surface feels dry.&#xD;&#xA;&#xD;&#xA;Note that many cheeses are already salty, so balance your marinade with this in mind." />
  <row Id="17770" PostHistoryTypeId="2" PostId="8669" RevisionGUID="5289be0a-1803-468f-bb1c-fe4004c5f6e7" CreationDate="2010-10-29T17:14:31.430" UserId="2283" Text="I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am preparing said fish will be Sashimi, Crudo, and Ceviche. I am looking for an in season, late fall pacific northwest, fish that would stand up well to all three preparation methods. It would be great if I could prepare three different fish all three ways as to give each guest nine pieces. I am considering Sea Bass and Albacore as two of the fish but have only worked with Sea Bass in a limited capacity. I also have a few guests who are &quot;afraid&quot; of fish and I was thinking that a Mahi Mahi or Swordfish would work well although I am not sure if either is in season." />
  <row Id="17771" PostHistoryTypeId="1" PostId="8669" RevisionGUID="5289be0a-1803-468f-bb1c-fe4004c5f6e7" CreationDate="2010-10-29T17:14:31.430" UserId="2283" Text="What type of fish would be best suited for a trio pairing of sashimi, crudo and ceviche?" />
  <row Id="17772" PostHistoryTypeId="3" PostId="8669" RevisionGUID="5289be0a-1803-468f-bb1c-fe4004c5f6e7" CreationDate="2010-10-29T17:14:31.430" UserId="2283" Text="&lt;fish&gt;&lt;crudo&gt;&lt;sashimi&gt;&lt;ceviche&gt;" />
  <row Id="17773" PostHistoryTypeId="2" PostId="8670" RevisionGUID="7ecdcefa-d5c2-4d28-a03d-6df935b37d29" CreationDate="2010-10-29T18:00:06.397" UserId="1259" Text="I think the Albacore and Sea Bass are both great ideas. I'm not sure about the Swordfish. It would be fine in the Crudo or Ceviche, but I don't know how it would be as Sashimi. &#xD;&#xA;&#xD;&#xA;Fish that I'd look at for this are:&#xD;&#xA;&#xD;&#xA; - Yellowtail&#xD;&#xA; - Halibut &#xD;&#xA; - Tuna&#xD;&#xA; - Sea Bass&#xD;&#xA; - Scallops (to think outside the &quot;fish&quot; box a little)&#xD;&#xA; - Salmon&#xD;&#xA;&#xD;&#xA;I'm not sure if those are &quot;in season&quot; for you, but that's where I'd start. Personally, I'd do Tuna, Yellowtail, and Scallops if you wanted to do 3x3. " />
  <row Id="17774" PostHistoryTypeId="5" PostId="8670" RevisionGUID="7826a81a-4c6e-4642-b5a9-e78850f39be0" CreationDate="2010-10-29T18:08:03.550" UserId="1259" Comment="added 160 characters in body" Text="I think the Albacore and Sea Bass are both great ideas. I'm not sure about the Swordfish. It would be fine in the Crudo or Ceviche, but I don't know how it would be as Sashimi. &#xD;&#xA;&#xD;&#xA;Fish that I'd look at for this are:&#xD;&#xA;&#xD;&#xA; - Yellowtail&#xD;&#xA; - Halibut &#xD;&#xA; - Tuna&#xD;&#xA; - Sea Bass&#xD;&#xA; - Scallops (to think outside the &quot;fish&quot; box a little)&#xD;&#xA; - Salmon&#xD;&#xA;&#xD;&#xA;I'm not sure if those are &quot;in season&quot; for you, and I can't find a good resource to determine that. I'd suggest getting a list of 5-6 fish and heading to your local fishmonger / farmers market / or Whole Foods and ask what's in season. Personally, I'd do Tuna, Yellowtail, and Scallops if you wanted to do 3x3. " />
  <row Id="17775" PostHistoryTypeId="2" PostId="8671" RevisionGUID="5deec331-fab4-4e1c-89f7-4cc4433e29d7" CreationDate="2010-10-29T18:17:27.590" UserId="3130" Text="If your question is if we can, the answer is yes. Rapadura = brown sugar tablet. The brown sugar is very similar to panela and jaggery.&#xD;&#xA;&#xD;&#xA;The difference is the source of raw material, and the origin of the country where it is processed obtain the sugar. Jaggery is in Asia, brown sugar and panela or rapadura in many Latin American countries.&#xD;&#xA;" />
  <row Id="17776" PostHistoryTypeId="2" PostId="8672" RevisionGUID="bc53f72c-59b8-495b-9cd1-e31e4b199da8" CreationDate="2010-10-29T18:22:27.777" UserDisplayName="Dave Nice" Text="We always freeze milk and have never had a problem.  We just freeze it in the plastic bottle it came in (the kind you get from supermarkets in the UK).  I've not tried freezing glass bottles or plastic cartons." />
  <row Id="17777" PostHistoryTypeId="5" PostId="8662" RevisionGUID="d177c9ad-935c-4527-9565-eb26912d7c5a" CreationDate="2010-10-29T20:26:26.550" UserId="2951" Comment="edited body" Text="I guess you must be refering to dried Shiitake Mushrooms. &#xD;&#xA;&#xD;&#xA;I agree with all the answers above, but I must make some additional steps to it. I also believe we are talking whole mushroom. If it is sliced mushrooms, you will need to soak them for less time.  &#xD;&#xA;&#xD;&#xA;Yes, it's best to use cold water and it will take at least couple of hours. &#xD;&#xA;1. I would soak them in cold water for about 15 mins&#xD;&#xA;2. Pour all the water out. Put in fresh water and keep soaking it. I will do this step couple of times. Remember you may retain the water as favor, but you have to clean the mushroom and make sure the bitterness is gone. Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports their process may contain some chemicals.&#xD;&#xA;3. After couple of hours, make sure the mushrooms are soft and take them out of water and drive them throughly. You may keep the water if you wish. &#xD;&#xA;The mushrooms are good for steamed and stir fired. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Hot water&#xD;&#xA;&#xD;&#xA;If you are in rush, then you may use hot or warm water. You still have to go through the cleaning process, but the time will be less. &#xD;&#xA;&#xD;&#xA;Soup&#xD;&#xA;&#xD;&#xA;If you use mushrooms for making soup, you may not need to soak it. I would soak them for quick 10 mins and give them a clean. Throw them straight into water and boil them to make soup. The favor of the mushrooms will come out nicely. &#xD;&#xA;&#xD;&#xA;   " />
  <row Id="17778" PostHistoryTypeId="2" PostId="8673" RevisionGUID="5877f28f-53e1-40f7-830a-90c906c9e187" CreationDate="2010-10-29T20:44:57.297" UserId="2251" Text="You want to stick with fairly light things, so the quiche doesn't get overwhelmed. Salad is great. For an additional side, try something like sauteed green beans, glazed carrots, roasted beats sliced and tossed with a bit of butter, or a warm mustardy potato salad." />
  <row Id="17779" PostHistoryTypeId="2" PostId="8674" RevisionGUID="07df09cb-92bc-4e3d-a47e-f6c867fc0fc0" CreationDate="2010-10-29T22:06:06.310" UserId="3158" Text="So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you need to get the water OUT. The age old wrap it in tea towels and let it set with some weight on it just doesn't seem compatible with our kitchen (very small, with little counter space) or our family (has a active toddler that gets into everything).&#xD;&#xA;&#xD;&#xA;The best way I've found to date is:&#xD;&#xA;&#xD;&#xA; 1. freeze the tofu (in it's container) until it's rock hard. (at least 2 nights)&#xD;&#xA; 2. Let the tofu thaw in the fridge until it's completely thawed through. (at least 2 days)&#xD;&#xA; 3. slit the package open along one long side, poke a hole on the opposite side for air to get in and and allow the block to drain into the sink.&#xD;&#xA; 4. compress the package (over the sink) with your hands (if it's the soft plastic vacuum packed kind)&#xD;&#xA; 5. take the block of tofu out of the package and slice it on my cutting board into slices 1/2&quot; thick (or whatever size I need for the dish in question if they're smaller)&#xD;&#xA; 6. place the slices on an upside down plate, place another plate upside down atop it (bottom to bottom - our plates have a flat, sealed bottom so they're food safe.)&#xD;&#xA; 7. hold the plate and tofu sandwich above the sink and lightly squeeze with a hand on both sides until liquid stops coming out.&#xD;&#xA;&#xD;&#xA;The problems with this are:&#xD;&#xA;&#xD;&#xA; 1. have to plan ahead, if I didn't take the block of tofu out of the freeze two days ago, we're not eating it for dinner tonight.&#xD;&#xA; 2. there's a seriously noticeable texture change, which in and of itself isn't *bad*, it's just not something you want with *every* dish.&#xD;&#xA;&#xD;&#xA;So what other methods are folks using for draining blocks of tofu?" />
  <row Id="17780" PostHistoryTypeId="1" PostId="8674" RevisionGUID="07df09cb-92bc-4e3d-a47e-f6c867fc0fc0" CreationDate="2010-10-29T22:06:06.310" UserId="3158" Text="Better ways to drain tofu?" />
  <row Id="17781" PostHistoryTypeId="3" PostId="8674" RevisionGUID="07df09cb-92bc-4e3d-a47e-f6c867fc0fc0" CreationDate="2010-10-29T22:06:06.310" UserId="3158" Text="&lt;tofu&gt;&lt;draining&gt;" />
  <row Id="17782" PostHistoryTypeId="2" PostId="8675" RevisionGUID="62428581-ec7d-4c38-adca-2bdee5110864" CreationDate="2010-10-29T22:17:06.050" UserId="3158" Text="Two of my favored pairings with quiches are fresh fruit and a hearty bread. The fruit I usually just cut up into bite size pieces and served on a plater so guests can pick what they want; it gives a nice sweet contrast to a savory quiche. For the bread, I like something with some crunch to it, so tend to lightly butter and toast a split hearty loaf of sunflower oat or something.&#xD;&#xA;&#xD;&#xA;*Figuratively... not literally, we use a low trans fat spread. :)" />
  <row Id="17783" PostHistoryTypeId="2" PostId="8676" RevisionGUID="e227be1e-b2ff-46fb-adfb-004d7cd34c52" CreationDate="2010-10-29T22:35:59.540" UserId="1259" Text="I'm not really sure I understand your space constraints. We do what you initially suggested with a minor modification. We take the tofu and wrap in paper towels and then weight it down (we use our in kitchen compost bin, but a pot would work fine). Every 5 mins, we unwrap the tofu, squeeze out the kitchen towels, re-wrap, and then re-weight. It takes about 15-20 minutes to get quite dry, and we prep other things while we're doing this. &#xD;&#xA;&#xD;&#xA;This takes very little kitchen space (in our case, we're using a weight that was already on the kitchen counter so it takes no additional kitchen space). You could probably also do this on a cutting board on top of the fridge or some other space in the kitchen. And how big is your toddler that they can get to the back of your counters? &#xD;&#xA;&#xD;&#xA;Seems to me, you should give this method another shot, as it's easy, effective, and doesn't require pre-planning. " />
  <row Id="17784" PostHistoryTypeId="2" PostId="8677" RevisionGUID="e1dbacd8-341a-45ae-93e9-29de07d996f5" CreationDate="2010-10-29T22:47:45.360" UserId="201" Text="I find the common method works well enough:&#xD;&#xA;&#xD;&#xA;* Drain tofu&#xD;&#xA;* Press by hand in some towels&#xD;&#xA;* Add weight (a big pot works nicely) and new towels&#xD;&#xA;* Press by hand again (in new towels)&#xD;&#xA;&#xD;&#xA;Takes 10-20 minutes (only a few minutes of real effort), most of which it's under the weight. " />
  <row Id="17785" PostHistoryTypeId="2" PostId="8678" RevisionGUID="e41bd444-a285-46a2-8f35-531809649aa3" CreationDate="2010-10-30T00:38:10.700" UserId="3161" Text="A roasting pan is one of the definitive methods to make oven-roasted bbq, such as kansas city ribs. Most recipes involve a period of foil covered roasting on a rack (so the meat does not sit in its own oil) and covered with foil. It is almost a form of steaming, but different. &#xD;&#xA;&#xD;&#xA;I do not know any other method to achieve truly splendid results. " />
  <row Id="17786" PostHistoryTypeId="2" PostId="8679" RevisionGUID="3be8a407-8e82-4fae-8503-b4f81be8097d" CreationDate="2010-10-30T00:51:20.480" UserId="1201" Text="Salmon skin is also really delicious crisped up and mixed into sushi rolls, if you're into making that kind of stuff at home. I usually just put in the salmon skin, rice, and a little bit of avocado." />
  <row Id="17787" PostHistoryTypeId="2" PostId="8680" RevisionGUID="cb7d2db1-fbe5-422d-bd43-d5576e23907c" CreationDate="2010-10-30T00:55:40.607" UserId="3161" Text="Personally, I cannot stand the taste of vinegar in a poached egg. &#xD;&#xA;&#xD;&#xA;Here is the method that I use with perfect results every time:&#xD;&#xA;&#xD;&#xA; 1. In a covered saute pan, bring water to a full boil. Add about a teaspoon of salt to the water. The salt performs the same function as vinegar: keep the egg whites from scattering and you ending up with poached yolks.&#xD;&#xA;&#xD;&#xA; - Break the eggs by twos into a small dishes. So two eggs each for four people, eight eggs, four small prep bowls.&#xD;&#xA;&#xD;&#xA; - Be sure to prep **all** other ingredients that will go with the eggs so that they are ready slightly before the eggs: Toast? Plan to toast the toast and butter the toast and plate the toast so neither eggs not toast are ready first. Toast gets dry; eggs get hard. All wrong... Hollandaise also should be prepared to be ready at the same time as the eggs so it does not separate.  &#xD;&#xA;&#xD;&#xA; - Once you all ready to &quot;pull the trigger&quot; because you have planned the plates and the other ingredients and the water is boiling and the cover is ready -- Poach the Eggs! Here is how: &#xD;&#xA;&#xD;&#xA;  - Turn off the heat on the pan;&#xD;&#xA;  - Quickly but carefully lower each bowl into the water, tip out the eggs into the water from the bowl;&#xD;&#xA;  - Cover the pan;&#xD;&#xA;  - Time the eggs: For really soft eggs, about 3 minutes. Larger eggs or firmer eggs, 4 minutes. &#xD;&#xA;  - Use a slotted spoon or slotted spatula to gently lift the eggs from the water. Hold for a second to drain, touch the bottom of the spoon / spatula to a paper towel to dry.&#xD;&#xA;  - Gently put on the toast or the other preparation. &#xD;&#xA;&#xD;&#xA;Enjoy!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17788" PostHistoryTypeId="2" PostId="8681" RevisionGUID="e5221d65-6361-4c34-9b65-c372761e6297" CreationDate="2010-10-30T08:56:43.667" UserId="2065" Text="We have made too much waffle batter. The recipe includes flour, baking powder, salt, eggs and milk (no fat), and part of the instructions are to beat the eggs until frothy - we're assuming this is to encorporate air into the mixture.&#xD;&#xA;&#xD;&#xA;Can we freeze half of the batter, and if so, will we need to do anything to it when we come to use it (i.e. beating it to re-encorporate air)?" />
  <row Id="17789" PostHistoryTypeId="1" PostId="8681" RevisionGUID="e5221d65-6361-4c34-9b65-c372761e6297" CreationDate="2010-10-30T08:56:43.667" UserId="2065" Text="Can you freeze waffle batter?" />
  <row Id="17790" PostHistoryTypeId="3" PostId="8681" RevisionGUID="e5221d65-6361-4c34-9b65-c372761e6297" CreationDate="2010-10-30T08:56:43.667" UserId="2065" Text="&lt;freezing&gt;&lt;waffle&gt;" />
  <row Id="17791" PostHistoryTypeId="2" PostId="8682" RevisionGUID="854e8802-ad28-4409-b182-663129477c14" CreationDate="2010-10-30T09:44:19.793" UserId="1236" Text="[StillTasty][1] says you can safely store waffle batter for 3 months, but I've had bad luck freezing it as far as quality goes.  After thawing and cooking the batter, the waffles didn't really &quot;rise&quot; enough to be worthwhile.  They tasted ok, but the texture wasn't nearly what I wanted.&#xD;&#xA;&#xD;&#xA;Waffles are essentially a [quick bread][2], and I believe the baking powder doesn't have the same effect after freezing.  I do know that you lose the frothy goodness that you get from the whisking/beating, which is important in achieving the light, fluffy lift inside the crispy exterior.  I was told that if you use a yeast recipe instead of a baking powder recipe, you can thaw it overnight and it will give the yeast time to activate by morning - unfortunately I haven't tried it so I'm only passing it on as a suggestion.&#xD;&#xA;&#xD;&#xA;What I've found works:&#xD;&#xA;&#xD;&#xA;- Making a bunch of waffles and freezing them between layers of wax paper.  Not as good as fresh, but better than store-bought frozen, and very convenient.&#xD;&#xA;- Storing the dry mix in the pantry (short-term) or freezer (longer-term), as I generally have milk and eggs on hand and have time for a quick whisk.  Not as convenient or portable, but tastier.  If you modify the recipe using evaporated milk or dried buttermilk, you can make them with water and egg instead of milk and egg.&#xD;&#xA;&#xD;&#xA;As a side note, you probably have about 3 days in the fridge.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/17861&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Quick_bread" />
  <row Id="17792" PostHistoryTypeId="2" PostId="8683" RevisionGUID="febfb6ab-8e56-43b9-9e48-f2e97083d2a8" CreationDate="2010-10-30T11:30:08.437" UserId="125" Text="I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each other?" />
  <row Id="17793" PostHistoryTypeId="1" PostId="8683" RevisionGUID="febfb6ab-8e56-43b9-9e48-f2e97083d2a8" CreationDate="2010-10-30T11:30:08.437" UserId="125" Text="What's the difference between Greek and Bulgarian Feta Cheese" />
  <row Id="17794" PostHistoryTypeId="3" PostId="8683" RevisionGUID="febfb6ab-8e56-43b9-9e48-f2e97083d2a8" CreationDate="2010-10-30T11:30:08.437" UserId="125" Text="&lt;cheese&gt;" />
  <row Id="17795" PostHistoryTypeId="2" PostId="8684" RevisionGUID="f5bd500f-3153-4b69-bc3e-ae668dcba2fb" CreationDate="2010-10-30T14:00:26.443" UserId="3130" Text="I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence. Someone knows how to neutralize the effect of eating beans?&#xD;&#xA;" />
  <row Id="17796" PostHistoryTypeId="1" PostId="8684" RevisionGUID="f5bd500f-3153-4b69-bc3e-ae668dcba2fb" CreationDate="2010-10-30T14:00:26.443" UserId="3130" Text="feijoada, beans, flatulence?" />
  <row Id="17797" PostHistoryTypeId="3" PostId="8684" RevisionGUID="f5bd500f-3153-4b69-bc3e-ae668dcba2fb" CreationDate="2010-10-30T14:00:26.443" UserId="3130" Text="&lt;beans&gt;" />
  <row Id="17798" PostHistoryTypeId="2" PostId="8685" RevisionGUID="6363735f-e9db-4929-a420-3194a984f93d" CreationDate="2010-10-30T14:27:11.117" UserId="220" Text="In fact soaking helps reduce the flatulence causing sugars and starches, see [this answer][1], for example. Soaking alone won't completely neutralize the problem, though. Certain spices may help, for example [hing][2] powder has antimicrobial properties that reduce flatulence.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/434/why-should-i-soak-beans-before-cooking/438#438&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Asafoetida" />
  <row Id="17799" PostHistoryTypeId="5" PostId="8685" RevisionGUID="4f05e701-3070-4e3d-97af-8481d4146885" CreationDate="2010-10-30T14:32:34.247" UserId="220" Comment="added 523 characters in body" Text="In fact soaking helps reduce the flatulence causing sugars and starches, see [this answer][1], for example. Soaking alone won't completely neutralize the problem, though. Certain spices may help; according to Wikipedia: &#xD;&#xA;&#xD;&#xA;&gt; Many herbal substances have been observered since antiquity for reducing flatulence, particularly gas from eating legumes. **Cloves**, **cinnamon**, and **garlic** are potent in reducing gas. The potency of garlic increases when heated, whereas the potency of cinnamon decreases. Other spices have a smaller effect in reducing gas, including **turmeric**, **black pepper**, **asafoetida** and **ginger**. &#xD;&#xA;&#xD;&#xA;Another possibility is to take an enzyme supplement like beano to break down the starches before they get to the large intestine. See [Wikipedia][2] for more info. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/434/why-should-i-soak-beans-before-cooking/438#438&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Antiflatulent" />
  <row Id="17800" PostHistoryTypeId="2" PostId="8686" RevisionGUID="6759d0b1-70a0-4611-9e7a-3240f4b66de2" CreationDate="2010-10-30T15:35:09.030" UserId="725" Text="We generally drain in the sink, using the wrap-in-towels-and-press technique. Usually cut into slabs (half or fourths of the block) to get more surface area and make it dry quicker, and then put the towel-wrapped tofu between two baking sheets or cutting boards, with a couple cans of spaghetti sauce or beans on top for weight. Sometimes, when pressed for space (i.e. sink full), we keep it on the counter and use the top cutting board for cutting... &#xD;&#xA;&#xD;&#xA;That said, I've pressed tofu in a college dorm room which had very very little room and essentially no kitchen; I think I wrapped it in a towel and put a textbook on top. Only took as much space as a block of tofu and a textbook. Doesn't even necessarily need to be in your kitchen for the pressing..." />
  <row Id="17801" PostHistoryTypeId="2" PostId="8687" RevisionGUID="02198bb4-2242-47df-b1a1-76550b010a62" CreationDate="2010-10-30T16:14:33.067" UserId="420" Text="I've finally mastered my technique for creating english muffins.  They come out light with lots of air bubbles.  Unfortunately, they don't taste like english muffins.  They taste like regular bread.&#xD;&#xA;&#xD;&#xA;My recipe is 2 cups flour, 1 cup water, 7g yeast, and 1/2 cup scalded milk.  After mixing the dough/batter, I poor/scoop into english muffin rings on a bed of corn meal, letting them raise for about 90 minutes.  They then go right into the oven for about 20 minutes at 425°, flipped over halfway through.&#xD;&#xA;&#xD;&#xA;Am I missing an ingredient to get that english muffin taste?  Or is my technique flawed?" />
  <row Id="17802" PostHistoryTypeId="1" PostId="8687" RevisionGUID="02198bb4-2242-47df-b1a1-76550b010a62" CreationDate="2010-10-30T16:14:33.067" UserId="420" Text="How do I get my homemade english muffins to taste like english muffins?" />
  <row Id="17803" PostHistoryTypeId="3" PostId="8687" RevisionGUID="02198bb4-2242-47df-b1a1-76550b010a62" CreationDate="2010-10-30T16:14:33.067" UserId="420" Text="&lt;cooking-techniques&gt;&lt;english-cuisine&gt;" />
  <row Id="17804" PostHistoryTypeId="6" PostId="8687" RevisionGUID="ac36963e-f751-4bcc-b286-606bd7396186" CreationDate="2010-10-30T16:21:40.650" UserId="420" Comment="Adding tag." Text="&lt;cooking-techniques&gt;&lt;homemade&gt;&lt;english-cuisine&gt;" />
  <row Id="17805" PostHistoryTypeId="2" PostId="8688" RevisionGUID="d81524bc-abae-4745-8c4f-03b47f8ee2b3" CreationDate="2010-10-30T16:23:23.433" UserId="1816" Text="English muffins are not usually baked.  Instead they are cooked in a skillet or on a griddle.  You can bake English muffin dough, but it will turn out like a holey white bread (as you describe).  To cook, heat a skillet or flat griddle to medium (temperature for a griddle would be 350 degrees F).  Also preheat your oven to 350 degrees F.  Brush the pan or griddl with vegetable oil or mist with spray oil, and place on pan 1 inch apart.  Cook 5 to 8 minutes or until the bottom would burn if cooked longer.  Carefully flip over and cook 5 to 8 more minutes.  Both sides will be flat.  Transfer pieces to a sheet pan and place in oven on middle shelf for 5 to 8 minutes, until center is cooked.&#xD;&#xA;&#xD;&#xA;Also, the recipe that I have for English muffins (in Peter Reinharts' Bread Baker's Apprentice) describes it as an enriched dough, one that has fat added.  My recipe calls for .5 oz. of shortening or butter." />
  <row Id="17806" PostHistoryTypeId="2" PostId="8689" RevisionGUID="8ac98754-742a-4d56-9e80-e6de20b39f85" CreationDate="2010-10-30T17:07:07.687" UserId="2909" Text="Personally, I just try to find fresher tofu, because good tofu tastes good with very little more than a little soy sauce, ginger and scallions, served cold as &quot;hiyayakko.&quot;&#xD;&#xA;&#xD;&#xA;However, what you're describing is basically a homemade equivalent to Koyadoufu, the Japanese name for a freeze-dried tofu. You can buy koyadoufu in Japanese markets in the US, and just add boiling water to it to rehydrate it before incorporating into your dish. Alternatively, you can add boiling water to the frozen tofu you have stored, let sit a couple of minutes, pour off the water, then squeeze the tofu to remove the last bit of water. This is best done with pre-sliced or cubed tofu, as the whole block won't thaw very easily with boiling water.&#xD;&#xA;&#xD;&#xA;Koyadoufu is often simmered with dashijiru (Japanese-style soup stock, typically dried kelp and bonito or small dried fish, sometimes dried kelp and mushrooms), salt, soy sauce, sugar, and mirin (sweetened shochu or sweetened rice wine). But I've also used koyadoufu for less mainstream purposes, including tacos, and it works really nicely with a mole poblano.&#xD;&#xA;&#xD;&#xA;Regular tofu should be almost creamy texture and a mild but pleasant soybeany flavor. In a lot of supermarkets, tofu expiration dates are marked very generously, and some off taste and acidity has already developed. Usually even the well-packaged stuff I've seen in Japan has an expiration date not more than about 2-3 weeks after manufacture, tops; in the US, I've seen some that had a date months in the future, and yes, that was reliably an overestimation, as I've often discovered upon opening the package.&#xD;&#xA;&#xD;&#xA;Fresh tofu is not meant to absorb other flavors; it's not all that porous unless it's freeze-dried (or frozen). It's meant to complement other flavors, and bring its own texture and aroma to a dish. If you find yourself having to cover up the flavor of tofu, the tofu you are buying is just not that good quality, or it's simply past its prime. You may want to see if there are local tofu-makers that have fresher stuff available. In Seattle there are three small scale places that I know of." />
  <row Id="17807" PostHistoryTypeId="2" PostId="8690" RevisionGUID="5e46a5c7-10ef-4c44-bdda-2b21902530ee" CreationDate="2010-10-30T18:03:57.013" UserId="2569" Text="In my experience, the only difference is country of origin. There can be bigger differences between different brands of Greek feta cheese than between any given Greek feta and Bulgarian feta." />
  <row Id="17808" PostHistoryTypeId="2" PostId="8691" RevisionGUID="b0a29909-5df4-4592-9350-b78faa517d52" CreationDate="2010-10-30T18:11:21.437" UserId="2569" Text="I would suggest freezing the waffles instead. Baking soda/powder&amp;ndash;based batters don't thaw too well, and there's the issue of the egg whites collapsing. Whisking the batter after thawing it would be more likely to result in gluten formation than in light, fluffy waffles. Frozen waffles, on the other hand, are a lovely convenience food - just stick 'em in the toaster to thaw." />
  <row Id="17809" PostHistoryTypeId="2" PostId="8692" RevisionGUID="9f7920eb-b9d3-423f-a231-ffbe5dab48d7" CreationDate="2010-10-30T18:49:06.153" UserId="2611" Text="If you want to avoid getting the flesh side crispy start pre-heating the oven and a frying pan, then fry it skin side down for a few minutes, turn it and fry it just briefly on the flesh side, then transfer to a baking dish and finish it for a few minutes in the oven. Keep the skin side up and place it high in the oven to ensure the skin stays crispy." />
  <row Id="17810" PostHistoryTypeId="5" PostId="8689" RevisionGUID="f92d4111-8553-4390-8fd5-2043a933cdf3" CreationDate="2010-10-30T18:51:55.567" UserId="2909" Comment="clarified freeze dried tofu process" Text="Personally, I just try to find fresher tofu, because good tofu tastes good with very little more than a little soy sauce, ginger and scallions, served cold as &quot;hiyayakko.&quot;&#xD;&#xA;&#xD;&#xA;However, what you're describing is basically a homemade equivalent to Koyadoufu, the Japanese name for a freeze-dried tofu. You can buy koyadoufu in Japanese markets in the US, and just add boiling water to it to rehydrate it before incorporating into your dish. Alternatively, you can add boiling water to the frozen tofu you have stored (I remove the water from the container first, and freeze it). After adding the boiling water, let sit a few minutes, pour off the water, then squeeze the tofu to remove the last bit of water. I just use my hands for this, but you'll want to let it cool first. This is best done with pre-sliced or cubed tofu, as the whole block won't thaw very easily with boiling water.&#xD;&#xA;&#xD;&#xA;Koyadoufu is often simmered with dashijiru (Japanese-style soup stock, typically dried kelp and bonito or small dried fish, sometimes dried kelp and mushrooms), salt, soy sauce, sugar, and mirin (sweetened shochu or sweetened rice wine) and some other vegetables or shiitake for color contrast. But I've also used koyadoufu for less mainstream purposes, including tacos, and it works really nicely with a mole poblano.&#xD;&#xA;&#xD;&#xA;Regular tofu should be almost creamy texture and a mild but pleasant soybeany flavor. In a lot of supermarkets, tofu expiration dates are marked very generously, and some off taste and acidity has already developed. Usually even the well-packaged stuff I've seen in Japan has an expiration date not more than about 2-3 weeks after manufacture, tops; in the US, I've seen some that had a date months in the future, and yes, that was reliably an overestimation, as I've often discovered upon opening the package.&#xD;&#xA;&#xD;&#xA;Fresh tofu is not meant to absorb other flavors; it's not all that porous unless it's freeze-dried (or frozen). It's meant to complement other flavors, and bring its own texture and aroma to a dish. If you find yourself having to cover up the flavor of tofu, the tofu you are buying is just not that good quality, or it's simply past its prime. You may want to see if there are local tofu-makers that have fresher stuff available. In Seattle there are three small scale places that I know of." />
  <row Id="17811" PostHistoryTypeId="2" PostId="8693" RevisionGUID="5fbb5e3a-35bb-4433-95f1-b33cb34ac04c" CreationDate="2010-10-30T20:35:46.660" UserId="866" Text="I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, carrot paste, and spices. It looks/sounds delicious but I'm not sure what I would do with it.&#xD;&#xA;&#xD;&#xA;I've half a mind to try it, but how is it commonly used? What dishes or appetizers would go well with it? I thought fresh bread or pitas would be tasty dipped in it, like a sort of hummus, tapenade or camponata.&#xD;&#xA;&#xD;&#xA;Where can I learn more about it? Any ideas, links (articles or books) about Bulgarian cuisine (in English), specifically liutenzia-related?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17812" PostHistoryTypeId="1" PostId="8693" RevisionGUID="5fbb5e3a-35bb-4433-95f1-b33cb34ac04c" CreationDate="2010-10-30T20:35:46.660" UserId="866" Text="Uses for the Bulgarian(?) condiment &quot;liutenzia&quot;" />
  <row Id="17813" PostHistoryTypeId="3" PostId="8693" RevisionGUID="5fbb5e3a-35bb-4433-95f1-b33cb34ac04c" CreationDate="2010-10-30T20:35:46.660" UserId="866" Text="&lt;condiments&gt;" />
  <row Id="17814" PostHistoryTypeId="2" PostId="8694" RevisionGUID="de48ab06-4915-4bbe-af41-2ca87e52b0ec" CreationDate="2010-10-30T23:47:23.497" UserId="3130" Text="What is the difference between &quot;seafood casserole&quot; and &quot;paella&quot;?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17815" PostHistoryTypeId="1" PostId="8694" RevisionGUID="de48ab06-4915-4bbe-af41-2ca87e52b0ec" CreationDate="2010-10-30T23:47:23.497" UserId="3130" Text="Paella  and seafood casserole" />
  <row Id="17816" PostHistoryTypeId="3" PostId="8694" RevisionGUID="de48ab06-4915-4bbe-af41-2ca87e52b0ec" CreationDate="2010-10-30T23:47:23.497" UserId="3130" Text="&lt;seafood&gt;&lt;paella&gt;" />
  <row Id="17818" PostHistoryTypeId="2" PostId="8696" RevisionGUID="d6f33cae-0421-43e5-bc4f-0dfb66a3784a" CreationDate="2010-10-31T02:29:33.840" UserDisplayName="Hat" Text="They used to sell them all the time at the Buford Hwy Farmer's Market (Buford Hwy &amp; I-285), but have gone home empty handed that last few times I've looked.  Last time I bought them was sometime this spring.  The Atlanta Farmer's Market used to have them, but they've closed.  99 Ranch Market is closed.  Java did not have them.  Rumor has it that Your Debalb Farmer's Market might have them." />
  <row Id="17819" PostHistoryTypeId="2" PostId="8697" RevisionGUID="b4566376-58dd-4f0c-bdec-7a308d8efb3a" CreationDate="2010-10-31T02:36:02.550" UserId="446" Text="Pealla is a specific type of seafood casserole.  Every square is a rhombus but not every rhombus is a square." />
  <row Id="17820" PostHistoryTypeId="2" PostId="8698" RevisionGUID="ead24b39-1557-49e3-9968-90e0f7787155" CreationDate="2010-10-31T09:57:39.873" UserId="176" Text="Baking powder typically contains two rising agents, one water-activated and one heat activated.&#xD;&#xA;The water-activated agent is usually sodium bicarbonate which will start reacting with the liquid in the waffle batter, start releasing CO2-gas which makes the batter start to get small bubbles. (Sodium bicarbonate is usually sold as baking soda, for making English [Scones][1].&#xD;&#xA;&#xD;&#xA;If you freeze the batter, and then re-thaw it that gas will probably escape from the batter. &#xD;&#xA;&#xD;&#xA;I'm guessing that you can add some more baking soda to replace the lost gas-bubbles, but I havn't tried it.&#xD;&#xA;&#xD;&#xA;See [wikipedia][2] for details on baking powder.&#xD;&#xA;&#xD;&#xA;/Leif&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scones&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Baking_powder" />
  <row Id="17821" PostHistoryTypeId="2" PostId="8699" RevisionGUID="6550d925-581f-4961-8b2f-fece0e7cc187" CreationDate="2010-10-31T12:16:41.927" UserId="177" Text="I've been making Feijoada for the last 15 years (Brazilian Wife) and the most consistent thing that I've been able to find is two-fold: &#xD;&#xA;&#xD;&#xA;Adding lemon juice during the last stages of cooking the beans&#xD;&#xA;Eating small chunks of orange slices during the meal itself&#xD;&#xA;&#xD;&#xA; I've even soaked the beans in lemon juice, but for some reason is works better as you're cooking than during soaking." />
  <row Id="17822" PostHistoryTypeId="2" PostId="8700" RevisionGUID="c217b8ce-9a61-4360-9f8a-427370030c67" CreationDate="2010-10-31T18:18:31.553" UserDisplayName="Abe" Text="Can anyone tell me how TVP is produced?" />
  <row Id="17823" PostHistoryTypeId="1" PostId="8700" RevisionGUID="c217b8ce-9a61-4360-9f8a-427370030c67" CreationDate="2010-10-31T18:18:31.553" UserDisplayName="Abe" Text="TVP - textured vegetable protein" />
  <row Id="17824" PostHistoryTypeId="3" PostId="8700" RevisionGUID="c217b8ce-9a61-4360-9f8a-427370030c67" CreationDate="2010-10-31T18:18:31.553" UserDisplayName="Abe" Text="&lt;food-science&gt;" />
  <row Id="17825" PostHistoryTypeId="2" PostId="8701" RevisionGUID="2867c738-0643-42f2-8384-e706cfd34927" CreationDate="2010-10-31T18:44:34.113" UserId="219" Text="Wikipedia [can](http://en.wikipedia.org/wiki/Textured_vegetable_protein):&#xD;&#xA;&#xD;&#xA;&gt; **Manufacturing process**&#xD;&#xA;&gt; &#xD;&#xA;&gt; TVP is made from a mixture of proteins extracted primarily from soybeans, but also cotton seeds, wheat and oats. It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. The defatted thermoplastic proteins are heated to 150-200°C, which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times its weight in liquids. As the pressurized molten protein mixture exits the extruder, the sudden drop in pressure causes rapid expansion into a puffy solid that is then dried. As much as 50% protein when dry, TVP can be rehydrated at a 2:1 ratio, which drops the percentage of protein to an approximation of ground meat at 16%. High quality TVP can be mixed with ground meat to a ratio of up to 1:3 (rehydrated TVP to meat) without reducing the quality of the final product, sometimes improving it if the meat used is poor. TVP is primarily used as a meat substitute due to its very low cost at less than a third the price of ground beef, and when cooked together will help retain more weight from the meat by absorbing juices normally lost." />
  <row Id="17826" PostHistoryTypeId="2" PostId="8702" RevisionGUID="b977b389-470d-4563-9d81-24085771fcd1" CreationDate="2010-10-31T18:54:36.627" UserId="3178" Text="I don't agree with the above. A Casserole is cooked in the oven (usually in a casserole dish or dutch oven, a paella should be cooked on the stove top in a paella pan or frying pan." />
  <row Id="17830" PostHistoryTypeId="2" PostId="8704" RevisionGUID="388c3c09-dece-4f39-b502-f517ffa5b0e7" CreationDate="2010-10-31T21:54:32.703" UserId="67" Text="Paella is a specific type of rice dish, cooked in a wide, flat pan.  Although sesfood is typical, it can also be made without seafood.  (I typically just do chicken and sausage)&#xD;&#xA;&#xD;&#xA;Casseroles, however, are typically a higher sided earthware or similar dish, and baked.  They typically have starch, but it might be rice, noodles, or a biscuit top.  They might use a cream based sauce, or cheese, which would not be included in a paella." />
  <row Id="17832" PostHistoryTypeId="6" PostId="8659" RevisionGUID="481e74ea-5dcf-42c8-a716-498d094c47ef" CreationDate="2010-10-31T22:58:28.730" UserId="373" Comment="edited tags" Text="&lt;freezing&gt;&lt;food-preservation&gt;&lt;milk&gt;" />
  <row Id="17833" PostHistoryTypeId="5" PostId="8402" RevisionGUID="43d52c3f-be74-45df-a216-e31067efe822" CreationDate="2010-10-31T23:00:42.487" UserId="373" Comment="added 12 characters in body" Text="When I was taught to bake bread one of the tips I was given was to warm the flour first.&#xD;&#xA;&#xD;&#xA;It's a step I often skip as I haven't really found a quick way to warm it through evenly (but gently) and I don't usually have the time.&#xD;&#xA;&#xD;&#xA;Today, for various reasons, I had time to sit the flour by a nice log fire for 2-3 hours and ... hey presto ... the dough was a joy to work with, smooth and elastic etc. &#xD;&#xA;&#xD;&#xA;How important do others rate warming the flour? Any tips for doing it quickly that don't involve a &quot;low oven&quot; since I haven't found that very successful.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;For those who haven't heard of it before ... perhaps the intention is to avoid shocking/chilling the yeast when you combine the warm water (yes, of course the water has to be warmed) with the flour. Just wondering." />
  <row Id="17834" PostHistoryTypeId="2" PostId="8706" RevisionGUID="b611f174-49dc-4031-844b-4ce87d380909" CreationDate="2010-10-31T23:56:29.397" UserId="125" Text="Whenever I go to a BBQ and sausages are cooks, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently read that you should never prick sausages as it results in them being dry inside?&#xD;&#xA;&#xD;&#xA;So my question is, should I prick sausages with a fork or knife during cooking?" />
  <row Id="17835" PostHistoryTypeId="1" PostId="8706" RevisionGUID="b611f174-49dc-4031-844b-4ce87d380909" CreationDate="2010-10-31T23:56:29.397" UserId="125" Text="Should I prick sausages during cooking?" />
  <row Id="17836" PostHistoryTypeId="3" PostId="8706" RevisionGUID="b611f174-49dc-4031-844b-4ce87d380909" CreationDate="2010-10-31T23:56:29.397" UserId="125" Text="&lt;cooking-techniques&gt;&lt;sausages&gt;" />
  <row Id="17838" PostHistoryTypeId="6" PostId="8706" RevisionGUID="fa6370f9-f498-4aa8-830b-eebf62184dd5" CreationDate="2010-11-01T00:12:44.470" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;sausages&gt;" />
  <row Id="17840" PostHistoryTypeId="2" PostId="8707" RevisionGUID="e12ff17c-967c-42f5-bf4f-c7a10841ebf1" CreationDate="2010-11-01T00:19:28.910" UserId="304" Text="I always do when pan-frying - it's astonishing how much fat comes out. I prefer the resulting texture. Barbequed sausages really can't be pricked much because of flareups, and I usually try to eat something else if I have a choice, because I find them too greasy. Perhaps my &quot;just right&quot; is someone else's &quot;too dry&quot; - it's certainly true that pricking them makes a very noticeable difference." />
  <row Id="17841" PostHistoryTypeId="6" PostId="8706" RevisionGUID="d69ef8d3-6159-4da1-a0e1-a92a57ac6393" CreationDate="2010-11-01T01:10:55.760" UserId="125" Comment="edited tags" Text="&lt;bbq&gt;&lt;sausages&gt;" />
  <row Id="17842" PostHistoryTypeId="2" PostId="8708" RevisionGUID="e69397da-f406-4475-9ced-75205874ccdc" CreationDate="2010-11-01T01:19:18.767" UserId="3180" Text="Having worked for some time as a cheesemonger, I found that Bulgarian Feta was generally saltier and more assertive than many Greek fetas.  I also found the texture to be a bit grainier with the Bulgarian feta and a bit more dense.  However, my experiences are limited in that while I sold five different Greek fetas, I only sold one Bulgarian Feta.  I'll also point out that while Feta is historically made with goat milk, it can also be made with sheep milk or cow milk as well, so one has to take the milk source into consideration also (for a quick overview, cow feta will generally be mellow and creamy, while sheep, and particularly goat feta will be more acidic.  But even then, the brine can completely counteract these generalizations!)." />
  <row Id="17843" PostHistoryTypeId="5" PostId="8706" RevisionGUID="00ee5b9f-bf82-4f5a-83d6-6944a03783f4" CreationDate="2010-11-01T01:59:39.107" UserId="446" Comment="tense correction" Text="Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to get the fat out, however I recently read that you should never prick sausages as it results in them being dry inside?&#xD;&#xA;&#xD;&#xA;So my question is, should I prick sausages with a fork or knife during cooking?" />
  <row Id="17844" PostHistoryTypeId="2" PostId="8709" RevisionGUID="5da71f14-34d3-433a-a241-fb42ee7e3f79" CreationDate="2010-11-01T02:30:08.570" UserId="2951" Text="A very simple answer why you prick sausages. When the sausages get heated up, the fat content and also air pressure inside start to grow. Pricking sausgaes allow the air and fat to be 'released', otherwise, the skin of the sausages will start to crack which eventually will result in losing more juice and 'fat'.&#xD;&#xA;&#xD;&#xA;Yes, Pricking may lead to dry sausages, so you don't have to overdo it and also use the small toothpick to do it which will reduce the damages." />
  <row Id="17845" PostHistoryTypeId="2" PostId="8710" RevisionGUID="37f9a0ae-c298-40b5-aff0-5fe8ce9a698b" CreationDate="2010-11-01T04:59:13.030" UserId="67" Text="In the old days of the paper cartons for half gallons of milk (before they put the little plastic screw-on top on 'em), my mom would do it all the time ... I seem to recall almost a whole shelf of our stand-up freezer being dedicated to milk storage.  She'd just put it in the freezer, in the carton ... but I can't remember how she thawed it ... likely overnight in the fridge, as I don't remember seeing it.&#xD;&#xA;&#xD;&#xA;We typically got 2% milk ... I have no idea if that makes a difference or not." />
  <row Id="17846" PostHistoryTypeId="2" PostId="8711" RevisionGUID="73b947fa-5987-44eb-9407-b8238b671378" CreationDate="2010-11-01T05:03:29.630" UserId="2125" Text="What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party.&#xD;&#xA;&#xD;&#xA;Is there a way for me to precook the latkes and then still have them taste fresh and crispy when the guests arrive?&#xD;&#xA;&#xD;&#xA;Here are some options that I'm thinking of but don't know if it will work well:&#xD;&#xA;&#xD;&#xA; 1. Fry them up as usual and keep them on a rack in a warm oven before the guests arrive&#xD;&#xA; 2. Do a quick fry and keep them in the oven...when the guests arrive refry them (hopefully this will take less time).&#xD;&#xA; 3. Get other to take turn to fry up the latkes.  :)" />
  <row Id="17847" PostHistoryTypeId="1" PostId="8711" RevisionGUID="73b947fa-5987-44eb-9407-b8238b671378" CreationDate="2010-11-01T05:03:29.630" UserId="2125" Text="What technique should I use to make latkes for a party so that I don't have to stay in the kitchen?" />
  <row Id="17848" PostHistoryTypeId="3" PostId="8711" RevisionGUID="73b947fa-5987-44eb-9407-b8238b671378" CreationDate="2010-11-01T05:03:29.630" UserId="2125" Text="&lt;preparation&gt;&lt;parties&gt;" />
  <row Id="17849" PostHistoryTypeId="2" PostId="8712" RevisionGUID="69113a43-f720-403e-9459-d4bf747d6969" CreationDate="2010-11-01T05:26:17.927" UserId="1393" Text="Number 3 will give you the best results. There simply is nothing as great in this world as a latke crisp from the frying pan, having spent but a couple seconds on a paper towel receiving the blessing of a few flakes of good sea salt.&#xD;&#xA;&#xD;&#xA;I've never tried number 2. If you do, please report back.&#xD;&#xA;&#xD;&#xA;Number 1 will not give you crisp latkes. They will still have the delicious taste of homemade latkes, but they will be soft, not crunchy." />
  <row Id="17850" PostHistoryTypeId="2" PostId="8713" RevisionGUID="7165360c-935a-42d7-8743-c67f694b511b" CreationDate="2010-11-01T06:19:35.757" UserId="266" Text="My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (total) of evaporated milk and cream, mace and cinnamon.  There's quite a bit of liquid in total, and I find that the pie comes out a bit softer than I like.&#xD;&#xA;&#xD;&#xA;I'm wondering what the best approach would be to make it thicker.  Should I reduce the amount of evaporated milk and cream, or could I do something like add another egg?  Or maybe both?" />
  <row Id="17851" PostHistoryTypeId="1" PostId="8713" RevisionGUID="7165360c-935a-42d7-8743-c67f694b511b" CreationDate="2010-11-01T06:19:35.757" UserId="266" Text="How can I make my pumpkin pie thicker?" />
  <row Id="17852" PostHistoryTypeId="3" PostId="8713" RevisionGUID="7165360c-935a-42d7-8743-c67f694b511b" CreationDate="2010-11-01T06:19:35.757" UserId="266" Text="&lt;recipe-problems&gt;&lt;pie&gt;&lt;pumpkin&gt;" />
  <row Id="17853" PostHistoryTypeId="2" PostId="8714" RevisionGUID="1b6c3209-b883-4b6f-b1fe-9f90507d5243" CreationDate="2010-11-01T06:47:11.097" UserId="1776" Text="I think the whole point of putting the fat into the sausages is having the meat cook in it.  I would prick them as little as possible." />
  <row Id="17854" PostHistoryTypeId="2" PostId="8715" RevisionGUID="449c3ab6-50b2-4720-826d-ce60a816a08a" CreationDate="2010-11-01T06:57:09.780" UserId="2882" Text="Here in Argentina is very common to bbq LOTS of sausages for big parties. Just for reference:  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;To ease the work of turning them, we usually hold them together with metal skewers, that also serve the purpose of draining the fat:  &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;But if you don't prick them (besides of the aforementioned holes), they usually EXPLODE.  &#xD;&#xA;Note: here the skins are usually made from cow guts  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/wK0eq.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/DWcYF.jpg" />
  <row Id="17855" PostHistoryTypeId="2" PostId="8716" RevisionGUID="7492e3af-77ab-4125-83d5-1542047f27cf" CreationDate="2010-11-01T08:04:06.243" UserId="210" Text="I'd say no never prick the sausages if you can help it.  the fat inside helps to keep them succulent and moist, and if you have a problem with the splitting and are pricking them to release the pressure as was stated by @foodrules, then I'd say you are cooking them over too high a heat.  Lower the heat, or if you are BBQing move them further from the source, then you will get to have unsplit, moist sausages.  When pan frying I prefer a very low heat for a long time.  This allows a delicious sticky crust to develop on the outside of the sausages. mmm...&#xD;&#xA;&#xD;&#xA;If they were meant to be pricked why would they not come pre pricked?" />
  <row Id="17856" PostHistoryTypeId="2" PostId="8717" RevisionGUID="1255583c-1764-486d-b79b-bd8a0325164c" CreationDate="2010-11-01T09:05:11.980" UserId="2065" Text="I guess a lot of water probably comes out of the pumpkin which is why it is quite soft.&#xD;&#xA;&#xD;&#xA;I would maybe try reducing the evaporated milk and cream down to about a cup total, and see how that goes. I think trial and error might be the way to go here - at least you get to eat all the trials!&#xD;&#xA;" />
  <row Id="17857" PostHistoryTypeId="2" PostId="8718" RevisionGUID="f357a9fd-850c-4142-9082-fe8c2d854e8f" CreationDate="2010-11-01T09:35:57.883" UserId="2402" Text="When I want to drain some water out of vegetables, I use one of these techniques, depending on the outcome I prefer for the dish:&#xD;&#xA;&#xD;&#xA;- I cook them with a steam cooker.&#xD;&#xA;- I fry them in a pan. In this case I would use butter." />
  <row Id="17858" PostHistoryTypeId="2" PostId="8719" RevisionGUID="3036236a-ac52-4f1b-8889-e5f34b80f497" CreationDate="2010-11-01T13:07:39.597" UserId="2803" Text="Some recipes call for whole peppercorns. Why not crack them? In a cooking show I watched recently the host specifically said &quot;Do not crack or grind them&quot; but he did not explain why.&#xD;&#xA;&#xD;&#xA;The only reason I can think of is to make it easier to take them out of a sauce or soup if you want the taste of pepper but not the texture/appearance." />
  <row Id="17859" PostHistoryTypeId="1" PostId="8719" RevisionGUID="3036236a-ac52-4f1b-8889-e5f34b80f497" CreationDate="2010-11-01T13:07:39.597" UserId="2803" Text="Why whole peppercorns?" />
  <row Id="17860" PostHistoryTypeId="3" PostId="8719" RevisionGUID="3036236a-ac52-4f1b-8889-e5f34b80f497" CreationDate="2010-11-01T13:07:39.597" UserId="2803" Text="&lt;technique&gt;" />
  <row Id="17861" PostHistoryTypeId="2" PostId="8720" RevisionGUID="3525cd0b-62e8-4f30-bdd1-77a1c3a5232e" CreationDate="2010-11-01T13:13:28.280" UserId="1163" Text="In the accepted answer to [this question](http://cooking.stackexchange.com/questions/476/can-i-use-any-sort-of-pumpkin-for-pumpkin-pie), it says that you can try wringing the pumpkin purée out in cheese cloth; or in a comment, that you can let it drain in a colander." />
  <row Id="17862" PostHistoryTypeId="2" PostId="8721" RevisionGUID="5abcad5f-5d31-4bf9-80ee-b1a509a486de" CreationDate="2010-11-01T13:31:37.233" UserId="67" Text="Unless you're straining the soup, I'd assume that the whole vs. cracked isn't going to be helpful in removing them, although I will admit that I can't recall seeing a recipe that called for whole peppercorns that didn't require cracking them.&#xD;&#xA;&#xD;&#xA;Part of the reason for whole pepercorns is the surface area -- if you crack it, you'll create more surface area, and for the same amount of pepper, there'd be more pepper flavor.&#xD;&#xA;&#xD;&#xA;It's also possible that there's a difference between the chemicals available in the outer hull of the peppercorn vs. the middle, but I don't know how you'd compare, simply because the cracked pepper would be more overpowering." />
  <row Id="17863" PostHistoryTypeId="16" PostId="8655" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T13:36:35.270" UserId="67" />
  <row Id="17864" PostHistoryTypeId="16" PostId="8657" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T13:36:35.270" UserId="67" />
  <row Id="17865" PostHistoryTypeId="16" PostId="8663" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T13:36:35.270" UserId="67" />
  <row Id="17866" PostHistoryTypeId="16" PostId="8665" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T13:36:35.270" UserId="67" />
  <row Id="17867" PostHistoryTypeId="16" PostId="8648" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T13:36:35.270" UserId="67" />
  <row Id="17870" PostHistoryTypeId="2" PostId="8723" RevisionGUID="09b1bcb4-2f57-43f4-9840-2826ee35d3da" CreationDate="2010-11-01T13:56:10.570" UserId="2951" Text="I don't have a good answer for you, but I can share my experience &#xD;&#xA;&#xD;&#xA;Usuaully I put whole peppercorns in when making stock or soup, I think it gives a more full body favor. At the same time, it doesnt over spice the dish. Cracked peppercorns will give out a more spicy taste. " />
  <row Id="17871" PostHistoryTypeId="5" PostId="8719" RevisionGUID="3e71311b-cff3-4c5f-b41b-bca3f793ae74" CreationDate="2010-11-01T13:59:03.170" UserId="2803" Comment="added 19 characters in body" Text="Some recipes call for whole peppercorns. Why not crack them and use a lot less? In a cooking show I watched recently the host specifically said &quot;Do not crack or grind them&quot; but he did not explain why.&#xD;&#xA;&#xD;&#xA;The only reason I can think of is to make it easier to take them out of a sauce or soup if you want the taste of pepper but not the texture/appearance." />
  <row Id="17872" PostHistoryTypeId="2" PostId="8724" RevisionGUID="cac7c4e1-cff3-48fd-9789-38adfc169b02" CreationDate="2010-11-01T14:00:37.163" UserId="1148" Text="I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead. There is a huge amount of liquid in a fresh pumpkin.  &#xD;&#xA;&#xD;&#xA;After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.  " />
  <row Id="17873" PostHistoryTypeId="2" PostId="8725" RevisionGUID="ac64f087-7b56-466d-b340-03a144505e5d" CreationDate="2010-11-01T14:27:10.917" UserId="3188" Text="When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?&#xD;&#xA;&#xD;&#xA;My observations:&#xD;&#xA;&#xD;&#xA; 1. When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid.&#xD;&#xA; 2. Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot.&#xD;&#xA;&#xD;&#xA;Does anyone have a &quot;secret weapon&quot; for this process?  Some thoughts that have occurred to me (but which I haven't actually tried) include:&#xD;&#xA;&#xD;&#xA; 1. Using a large French press (of the type ordinarily used to brew coffee)&#xD;&#xA; 2. Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp)&#xD;&#xA; 3. Using a sufficiently large centrifuge (but where to buy?)&#xD;&#xA; 4. Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach)&#xD;&#xA;&#xD;&#xA;What is the best way?" />
  <row Id="17874" PostHistoryTypeId="1" PostId="8725" RevisionGUID="ac64f087-7b56-466d-b340-03a144505e5d" CreationDate="2010-11-01T14:27:10.917" UserId="3188" Text="Making soy milk: best way to separate okara?" />
  <row Id="17875" PostHistoryTypeId="3" PostId="8725" RevisionGUID="ac64f087-7b56-466d-b340-03a144505e5d" CreationDate="2010-11-01T14:27:10.917" UserId="3188" Text="&lt;cooking-techniques&gt;&lt;soy&gt;&lt;soymilk&gt;" />
  <row Id="17876" PostHistoryTypeId="5" PostId="8725" RevisionGUID="0fac5b26-5dd4-45b7-a17c-7328be86798e" CreationDate="2010-11-01T14:35:44.920" UserId="3188" Comment="added 45 characters in body; added 49 characters in body" Text="When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid?&#xD;&#xA;&#xD;&#xA;My observations:&#xD;&#xA;&#xD;&#xA; 1. When pouring through any kind of a screen, the screen becomes clogged almost immediately, and the material removed from the screen still contains a lot of liquid.&#xD;&#xA; 2. Cheesecloth works well to remove the remaining liquid, except that it is a difficult and awkward procedure because the liquid is so hot.&#xD;&#xA;&#xD;&#xA;Does anyone have a &quot;secret weapon&quot; for this process?  Some thoughts that have occurred to me (but which I haven't actually tried) include:&#xD;&#xA;&#xD;&#xA; 1. Using a large French press (of the type ordinarily used to brew coffee)&#xD;&#xA; 2. Sending the thick liquid through a Juiceman-type fruit juicer (because juicers seem to do a good job of drying out and ejecting pulp)&#xD;&#xA; 3. Using a smaller version of the centrifuges used in [soy milk factories](http://www.madehow.com/Volume-5/Soy-Milk.html) (but where to buy such a thing?)&#xD;&#xA; 4. Simply waiting for the liquid to cool before attempting to separate it (time-consuming, but definitely would simplify the cheesecloth approach)&#xD;&#xA;&#xD;&#xA;What is the best way?" />
  <row Id="17877" PostHistoryTypeId="5" PostId="8604" RevisionGUID="11eb2e3f-b521-4ab9-9373-c359621bcd5c" CreationDate="2010-11-01T14:37:23.127" UserId="1201" Comment="Probably should actually include the tomatoes in the tomato salad." Text="With hazelnuts, I usually end up making cookies. I've been doing double-chocolate chip with hazelnuts and cherries, but they're good with almost anything that includes chocolate.&#xD;&#xA;&#xD;&#xA;I make a tomato salad with blue cheese and candied pecans, and it would probably work well with walnuts as well.&#xD;&#xA;2 pints of cherry tomatoes, cut in half, and mixed with some salt and sugar and left to drain for half an hour or so. The dressing is half a cup of the juice drained from the tomatoes, dijon mustard, honey, cider vinegar, and shallot, all cooked down until it's thick. Let the dressing cool once it's done, then toss it with the tomatoes, blue cheese, the pecans, and some fresh tarragon." />
  <row Id="17878" PostHistoryTypeId="2" PostId="8726" RevisionGUID="4ab71271-e4d9-4fb4-b2df-ac001784907b" CreationDate="2010-11-01T14:41:29.017" UserId="87" Text="if you grind them really fine, and let them dry for a few hours, you can use it as a flour substitute " />
  <row Id="17879" PostHistoryTypeId="2" PostId="8727" RevisionGUID="2ea7acfc-8bd6-4093-bfb1-c704a48072d0" CreationDate="2010-11-01T14:46:45.553" UserId="1659" Text="I'm looking for a recipe for an Italian cookie that I remember having as a child.  Are there any good sites around that I can describe what I remember and have any chance in hell of someone helping me?  Thanks!" />
  <row Id="17880" PostHistoryTypeId="1" PostId="8727" RevisionGUID="2ea7acfc-8bd6-4093-bfb1-c704a48072d0" CreationDate="2010-11-01T14:46:45.553" UserId="1659" Text="how to find a cookie recipe?" />
  <row Id="17881" PostHistoryTypeId="3" PostId="8727" RevisionGUID="2ea7acfc-8bd6-4093-bfb1-c704a48072d0" CreationDate="2010-11-01T14:46:45.553" UserId="1659" Text="&lt;recipe&gt;" />
  <row Id="17882" PostHistoryTypeId="2" PostId="8728" RevisionGUID="cf6c531b-5f03-4cf0-912e-2acc9e77d322" CreationDate="2010-11-01T15:30:14.803" UserId="1675" Text="Already having the standard apples, pears and crusty bread I am looking for other things that could be dipped into fondue. My intention would be to have this as a complete light meal, and I do not think that bread and fruit would be enough variety. " />
  <row Id="17883" PostHistoryTypeId="1" PostId="8728" RevisionGUID="cf6c531b-5f03-4cf0-912e-2acc9e77d322" CreationDate="2010-11-01T15:30:14.803" UserId="1675" Text="What to dip in cheese fondue besides bread and fruit?" />
  <row Id="17884" PostHistoryTypeId="3" PostId="8728" RevisionGUID="cf6c531b-5f03-4cf0-912e-2acc9e77d322" CreationDate="2010-11-01T15:30:14.803" UserId="1675" Text="&lt;ingredients&gt;&lt;cheese&gt;&lt;fondue&gt;" />
  <row Id="17885" PostHistoryTypeId="2" PostId="8729" RevisionGUID="c34f8260-3fdb-4c2f-b887-825a12824ee5" CreationDate="2010-11-01T15:40:11.780" UserId="1816" Text="A few ideas for things which might taste good dipped in cheese:&#xD;&#xA;&#xD;&#xA; - Cooked bratwurst, andouille sausage, keilbasa, and the like sliced into pieces would be good.&#xD;&#xA; - Cooked shrimp, lobster meat, or salmon pieces.&#xD;&#xA; - Thin sliced cooked flank steak.&#xD;&#xA; - Brined and baked chicken cubes&#xD;&#xA; - Cooked duck breast pieces&#xD;&#xA;&#xD;&#xA;The other option is to do an entree fondue course where you cook your meat in your fondue pot using a [liquid][1], [fat][2], or liquid and fat combination.  Skewer some meat and leave it in the liquid until cooked through and enjoy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/coq-au-vin-fondue-from-the-melting-pot-126082&#xD;&#xA;  [2]: http://www.gourmetsleuth.com/Recipes/Meat-and-Poultry-Fondue-666/Beef-Fondue-Fondue-Bourguignonne-218.aspx" />
  <row Id="17886" PostHistoryTypeId="2" PostId="8730" RevisionGUID="5961869b-fcec-4a85-9115-b1b6811bd5ae" CreationDate="2010-11-01T15:40:47.733" UserId="1484" Text="1. Vegetables (broccoli, mushrooms, cubed/baby potatoes, peppers, celery, cauliflower)&#xD;&#xA;2. Meat (cubed ham, pepperoni, sausages)&#xD;&#xA;3. Other kinds of bread (pita, chunks of soft pretzels, garlic bread, saltines)&#xD;&#xA;4. Tomatoes&#xD;&#xA;&#xD;&#xA;Basically, anything that is delicious with cheese and can be speared with a stick is fair game :)" />
  <row Id="17887" PostHistoryTypeId="2" PostId="8731" RevisionGUID="c221f3ac-720d-4fa6-bd3e-69f8fe704e0e" CreationDate="2010-11-01T16:55:15.187" UserId="67" Text="When straining things that clog up the screen, I tend to use a sroon or spatula to move the stuff around, so you can get expose un-obstructed parts of the screen.&#xD;&#xA;&#xD;&#xA;Of course, you might end up pushing some of the pulp through the process, but it's generally minimal.&#xD;&#xA;&#xD;&#xA;You can then either dump out the pulp as you go (possibly into muslin or cheese cloth, let it cool, then give that part a squeeze), or use the back of a large spoon or a rubber scraper to push the pulp against the strainer to get out some extra liquid. (or use an oven mitt, covered in a plastic bag ... it's messy, but it works).&#xD;&#xA;&#xD;&#xA;Of course, if you have a cheap strainer, too much force on it can cause the whole screen to pop out, splashing you and making a quite large mess.  (I've since made sure that my strainers weren't basically a screen just held in by pressure to a loop of metal that attached to the handle, but are actually one integral part).&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;If you're looking at buying new equipment, I'd look into getting a [chinoise][1] with the proper sized stick (not sure what it's called), which you can use to basically compress all of the pulp into the bottom as you're working.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise" />
  <row Id="17888" PostHistoryTypeId="2" PostId="8732" RevisionGUID="3f5a3907-e8f9-47cf-84cd-02912bf6a657" CreationDate="2010-11-01T17:00:56.873" UserId="67" Text="Besides freezing them, you can also either sugar them (or make spiced nuts), just to add some variety to snack on.&#xD;&#xA;&#xD;&#xA;Depending on how you spice them, they can also be used as a topping for ice cream, or mixed into other snack mixes." />
  <row Id="17889" PostHistoryTypeId="2" PostId="8733" RevisionGUID="142625a5-38ac-4297-bc22-91f817b75512" CreationDate="2010-11-01T17:18:19.140" UserId="67" Text="One possible 4th alternative, which I've never tried, so have no idea if it'll work or not.&#xD;&#xA;&#xD;&#xA;Fry up the latkes 'til they're almost done, then put on a wire rack, on top of a sheet pan.  Go ahead and let them cool.  When the guests arive, pop them into a hot oven (450F or above), to crisp them back up.  You might need to turn them over, to expose both sides to the heating element.  (and, if that's the case, you might not need it on the wire rack, but it'll help keep them from getting soggy).&#xD;&#xA;&#xD;&#xA;If you went with number 2, and went for a second fry, I'd probably use techniques from double frying french fries ... use a slightly lower temp for the first fry, so they cook through, and then a hotter second fry, to crisp them up.  I don't even know if you'd need to keep them warm in the oven; it might be better to let them cool so they set up a little bit to make it easier to get them into the second fry in one piece." />
  <row Id="17890" PostHistoryTypeId="5" PostId="8724" RevisionGUID="0eac3b5d-282e-4d45-934c-8b9c1384909c" CreationDate="2010-11-01T17:19:47.410" UserId="1148" Comment="added 1 characters in body" Text="I've come across the same problem when I use fresh pumpkin instead of canned. (even the pumpkin farms recommend using home-canned pumpkin, but I can't plan that far ahead.) There is a huge amount of liquid in a fresh pumpkin.  &#xD;&#xA;&#xD;&#xA;After experimenting with this recipe. http://www.pumpkinnook.com/cookbook/recipe47.htm , I've found that reducing the milk from 1 1/3 to 3/4 cups seems to do the trick.  " />
  <row Id="17891" PostHistoryTypeId="2" PostId="8734" RevisionGUID="165c0b01-21ff-475a-b115-572dec6b579e" CreationDate="2010-11-01T17:51:31.397" UserId="2569" Text="All the experts insist that a meringue **must** be made with room-temperature eggs. Why?&#xD;&#xA;&#xD;&#xA;I ask because my experience runs completely opposite, at least when it comes to flourless/nut-based desserts where the principal (possibly only) ingredients are egg whites, sugar, and nut meal. If I fold the nuts into a meringue that started with room-temperature eggs, it collapses dramatically. If the meringue started with cold eggs, it still loses some volume when the nuts are added, but not nearly as much. Also, baking the cold meringue is much less likely to result in a runny mess.&#xD;&#xA;&#xD;&#xA;Am I doing something wrong, or is there a secret exception to the room-temperature rule that people neglect to mention?" />
  <row Id="17892" PostHistoryTypeId="1" PostId="8734" RevisionGUID="165c0b01-21ff-475a-b115-572dec6b579e" CreationDate="2010-11-01T17:51:31.397" UserId="2569" Text="Egg temperature for meringue" />
  <row Id="17893" PostHistoryTypeId="3" PostId="8734" RevisionGUID="165c0b01-21ff-475a-b115-572dec6b579e" CreationDate="2010-11-01T17:51:31.397" UserId="2569" Text="&lt;eggs&gt;&lt;temperature&gt;&lt;meringue&gt;" />
  <row Id="17894" PostHistoryTypeId="6" PostId="8713" RevisionGUID="2ec364c9-7ad7-47f4-b12d-58ee73a0bbfa" CreationDate="2010-11-01T18:06:27.420" UserId="41" Comment="edited tags" Text="&lt;pie&gt;&lt;pumpkin&gt;&lt;thickening&gt;" />
  <row Id="17895" PostHistoryTypeId="6" PostId="8725" RevisionGUID="5437ce4d-9dad-4b77-bf03-b72f56a0deb2" CreationDate="2010-11-01T18:08:27.433" UserId="41" Comment="edited tags" Text="&lt;soy&gt;&lt;soymilk&gt;&lt;filtering&gt;" />
  <row Id="17896" PostHistoryTypeId="6" PostId="8728" RevisionGUID="0262ee98-da8b-402c-b24e-23074094c472" CreationDate="2010-11-01T18:09:16.620" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;cheese&gt;&lt;fondue&gt;" />
  <row Id="17897" PostHistoryTypeId="16" PostId="8729" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T18:09:21.380" UserId="41" />
  <row Id="17898" PostHistoryTypeId="16" PostId="8730" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T18:09:21.380" UserId="41" />
  <row Id="17899" PostHistoryTypeId="16" PostId="8728" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-01T18:09:21.380" UserId="41" />
  <row Id="17900" PostHistoryTypeId="6" PostId="8711" RevisionGUID="15ed015a-02c4-4c93-a7bb-d9463904139d" CreationDate="2010-11-01T18:10:39.037" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;potatoes&gt;&lt;mass-cooking&gt;" />
  <row Id="17901" PostHistoryTypeId="6" PostId="8719" RevisionGUID="cbf617df-5790-41c7-b30e-da51b35ffe42" CreationDate="2010-11-01T18:11:08.740" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;pepper&gt;&lt;peppercorns&gt;" />
  <row Id="17902" PostHistoryTypeId="6" PostId="8727" RevisionGUID="1e826b12-6c12-489b-ba97-9b5d092c8766" CreationDate="2010-11-01T18:14:14.260" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="17903" PostHistoryTypeId="6" PostId="8693" RevisionGUID="6467b277-f482-4029-ba90-7b4c84649554" CreationDate="2010-11-01T18:18:44.050" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;condiments&gt;" />
  <row Id="17904" PostHistoryTypeId="6" PostId="8687" RevisionGUID="1b0a7a86-51f1-4407-9731-c43de2ba6e2a" CreationDate="2010-11-01T18:20:01.787" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;english-cuisine&gt;" />
  <row Id="17905" PostHistoryTypeId="4" PostId="8693" RevisionGUID="8e618ce5-c950-4320-b756-096fb5e7dc71" CreationDate="2010-11-01T18:20:31.177" UserId="866" Comment="oops spelling that matches Google" Text="Uses for the Bulgarian/Balkan condiment &quot;lutenitza&quot;" />
  <row Id="17906" PostHistoryTypeId="2" PostId="8735" RevisionGUID="090ce49f-c30b-4796-a3e1-04b341b61a8f" CreationDate="2010-11-01T18:31:00.807" UserId="866" Text="It looks like my intuition was sort of right. This &lt;a href=&quot;http://www.smartasafox.org/?tag=lutenitza&quot;&gt;Smart as a Fox&lt;/a&gt; page says:&#xD;&#xA;&#xD;&#xA;&gt; It is mainly used as a spread on bread, sometimes &#xD;&#xA;&gt; sprinkled with grated white Feta cheese and [it's] delicious with Eggplant and potatoes.&#xD;&#xA;&#xD;&#xA;This &lt;a href=&quot;http://yulinkacooks.blogspot.com/2008/02/product-review-lutenitsa.html&quot;&gt;Russian cooking blog&lt;/a&gt; says&#xD;&#xA;&#xD;&#xA;&gt; I like adding lutenitsa to&#xD;&#xA;&gt; tomato-based soups and stews,&#xD;&#xA;&gt; especially borsch, or eating it as an&#xD;&#xA;&gt; appetizer with cheese on crackers.&#xD;&#xA;&gt; It's also good eaten right out of the&#xD;&#xA;&gt; jar. Just sayin'.&#xD;&#xA;&#xD;&#xA;I like the soup idea or the crackers and cheese ideas. Now the only thing stopping me is... just trying it!" />
  <row Id="17907" PostHistoryTypeId="2" PostId="8736" RevisionGUID="6915c1b5-ccb6-45c8-a22e-73d4bbbbeb3d" CreationDate="2010-11-01T18:35:26.417" UserId="218" Text="The reason they're supposed to be warm is that cold eggs tend to curdle, and de-emulsify. This is only really an issue if you're adding a bunch of fat (because otherwise you don't get an emulsion). They should also get a bit bigger, which may explain why they seem to shrink *more* when you fold things into them.&#xD;&#xA;&#xD;&#xA;You can always try adding a little cream of tartar in order to stabilize them, which might help." />
  <row Id="17908" PostHistoryTypeId="5" PostId="8688" RevisionGUID="90efdd46-633e-45dd-b523-50bde5babd36" CreationDate="2010-11-01T18:47:55.313" UserId="1816" Comment="added 1 characters in body" Text="English muffins are not usually baked.  Instead they are cooked in a skillet or on a griddle.  You can bake English muffin dough, but it will turn out like a holey white bread (as you describe).  To cook, heat a skillet or flat griddle to medium (temperature for a griddle would be 350 degrees F).  Also preheat your oven to 350 degrees F.  Brush the pan or griddle with vegetable oil or mist with spray oil, and place on pan 1 inch apart.  Cook 5 to 8 minutes or until the bottom would burn if cooked longer.  Carefully flip over and cook 5 to 8 more minutes.  Both sides will be flat.  Transfer pieces to a sheet pan and place in oven on middle shelf for 5 to 8 minutes, until center is cooked.&#xD;&#xA;&#xD;&#xA;Also, the recipe that I have for English muffins (in Peter Reinharts' Bread Baker's Apprentice) describes it as an enriched dough, one that has fat added.  My recipe calls for .5 oz. of shortening or butter." />
  <row Id="17909" PostHistoryTypeId="2" PostId="8737" RevisionGUID="d95af11f-e65f-4466-85c9-e9f1864ccb6b" CreationDate="2010-11-01T18:56:37.293" UserId="2909" Text="Sushi is by definition food involving vinegar, so in this case, a substitution would produce a different food. There are several options for writing out the word sushi in Japanese, and instructively, one of the options is 酸し. A form of sushi consistent with its history and origins but not involving the application of vinegar directly would involve fermenting rice and fish together and allowing acids to form naturally (like narezushi or oshizushi). Those acids from fermentation are mostly likely mostly acetic acid anyway, just like you'd produce in sourdough fermentation, so the distinction is almost moot.&#xD;&#xA;&#xD;&#xA;But words are somewhat flexible entities, and you could fairly make the case that お酢 refers to acid in the abstract, even from a linguistic perspective. In fact, yuzu juice is, in some reasons, sold under the name ゆず酢, even though the actual product is straight pressed juice, not yuzu vinegar. There are also yuzu vinegars, but at least idiomatically, in some regions, it's within the realm of imagination to consider alternatives, however unlikely. Notably, to the best of my knowledge, Tokyo is not in one of the regions that uses the word &quot;yuzu-su&quot;, and Tokyo is the historical center of modern sushi (e.g. the non-fermented type) as we know it.&#xD;&#xA;&#xD;&#xA;If you chose the abstract idea of acid, other types would be your substitute for vinegar. Verjuice, yuzu juice, possible sudachi juice, daidai (similar to seville orange) juice, all in dilute forms, might be worth experimenting with, but I'd be disinclined to call the result sushi.&#xD;&#xA;&#xD;&#xA;As for soy sauce, in Japan, there is a sesame seed-based soy sauce substitute meant for the narrow market of soy allergy sufferers in Japan, but you'd essentially be unable to eat out anywhere in the country if you were dependent on it.&#xD;&#xA;" />
  <row Id="17910" PostHistoryTypeId="5" PostId="8727" RevisionGUID="eb637836-2e60-48a5-b754-46386fc3645a" CreationDate="2010-11-01T18:58:06.950" UserId="1659" Comment="added description &amp; tag" Text="I'm looking for a recipe for an Italian cookie that I remember having as a child.  Are there any good sites around that I can describe what I remember and have any chance in hell of someone helping me?  Thanks!&#xD;&#xA;&#xD;&#xA;EDIT: OK, here's what I'm looking for.  The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a quarter in diameter.  It is distinctly 'C' shaped, though.  The cookie was fried, probably deep fried, and then soaked in honey.  The color is a very deep, dark brown.&#xD;&#xA;&#xD;&#xA;The cookie is very dense but flaky.  There was not a very strong flavor other than the honey that I recall (i.e. not anise-flavored or something strong like that).  The texture is what I'm really after, I think&#xD;&#xA;&#xD;&#xA;It is not a Zeppole (it doesn't puff up) or a Bow Tie (not as brittle in texture, certainly not as thin) or the little pea-shaped cookies (Struffoli?).&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="17911" PostHistoryTypeId="6" PostId="8727" RevisionGUID="eb637836-2e60-48a5-b754-46386fc3645a" CreationDate="2010-11-01T18:58:06.950" UserId="1659" Comment="added description &amp; tag" Text="&lt;baking&gt;&lt;italian-cuisine&gt;&lt;cookies&gt;" />
  <row Id="17912" PostHistoryTypeId="5" PostId="8727" RevisionGUID="f5d329b2-f259-4acd-9094-de3d4668e618" CreationDate="2010-11-01T19:03:15.760" UserId="1659" Comment="added 132 characters in body" Text="I'm looking for a recipe for an Italian cookie that I remember having as a child.  Are there any good sites around that I can describe what I remember and have any chance in hell of someone helping me?  Thanks!&#xD;&#xA;&#xD;&#xA;EDIT: OK, here's what I'm looking for.  The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a quarter in diameter.  It is distinctly 'C' shaped, though.  The cookie was fried, probably deep fried, and then soaked in honey.  The color is a very deep, dark brown.&#xD;&#xA;&#xD;&#xA;The cookie is very dense but flaky.  There was not a very strong flavor other than the honey that I recall (i.e. not anise-flavored or something strong like that).  The texture is what I'm really after, I think&#xD;&#xA;&#xD;&#xA;It is not a Zeppole (it doesn't puff up) or a Bow Tie (not as brittle in texture, certainly not as thin) or the little pea-shaped cookies (Struffoli?).&#xD;&#xA;&#xD;&#xA;Based on our family tree these are probably going to be a Southern Italian cookie, from Calabria.  But that's just a guess/hint.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="17913" PostHistoryTypeId="2" PostId="8738" RevisionGUID="edbde6ed-a957-4415-b5b3-6f462020f542" CreationDate="2010-11-01T19:23:31.397" UserId="3192" Text="I think that thin slices of steak and peppers like you would find in a Philly cheesesteak would be awesome!" />
  <row Id="17914" PostHistoryTypeId="5" PostId="8731" RevisionGUID="bf78592e-6aee-4046-8983-294071db2deb" CreationDate="2010-11-01T20:20:59.680" UserId="67" Comment="fixed typo" Text="When straining things that clog up the screen, I tend to use a spoon or spatula to move the stuff around, so you can get expose un-obstructed parts of the screen.&#xD;&#xA;&#xD;&#xA;Of course, you might end up pushing some of the pulp through the process, but it's generally minimal.&#xD;&#xA;&#xD;&#xA;You can then either dump out the pulp as you go (possibly into muslin or cheese cloth, let it cool, then give that part a squeeze), or use the back of a large spoon or a rubber scraper to push the pulp against the strainer to get out some extra liquid. (or use an oven mitt, covered in a plastic bag ... it's messy, but it works).&#xD;&#xA;&#xD;&#xA;Of course, if you have a cheap strainer, too much force on it can cause the whole screen to pop out, splashing you and making a quite large mess.  (I've since made sure that my strainers weren't basically a screen just held in by pressure to a loop of metal that attached to the handle, but are actually one integral part).&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;If you're looking at buying new equipment, I'd look into getting a [chinoise][1] with the proper sized stick (not sure what it's called), which you can use to basically compress all of the pulp into the bottom as you're working.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chinoise" />
  <row Id="17915" PostHistoryTypeId="4" PostId="8727" RevisionGUID="01eafacc-4f52-4656-b1af-25da7e5a5683" CreationDate="2010-11-01T21:00:52.890" UserId="1659" Comment="edited title" Text="What is this Italian Cookie called?" />
  <row Id="17916" PostHistoryTypeId="2" PostId="8739" RevisionGUID="38c31b65-fb77-441f-8937-98e4bd9774e5" CreationDate="2010-11-01T21:51:14.090" UserId="231" Text="The following might lend some hints, or job some more of your memory?&#xD;&#xA;&#xD;&#xA;[http://italianfood.about.com/od/biscottietc/r/blr0640.htm][1]&#xD;&#xA;[http://www.italianfoodforever.com/iff2008/index.php?option=com_content&amp;view=article&amp;id=1151:italiancookietray&amp;catid=68:debsblog&amp;Itemid=67][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://italianfood.about.com/od/biscottietc/r/blr0640.htm&#xD;&#xA;  [2]: http://www.italianfoodforever.com/iff2008/index.php?option=com_content&amp;view=article&amp;id=1151:italiancookietray&amp;catid=68:debsblog&amp;Itemid=67" />
  <row Id="17917" PostHistoryTypeId="2" PostId="8740" RevisionGUID="4677b988-e26d-454d-b4c3-0032158304b7" CreationDate="2010-11-01T21:54:41.217" UserId="220" Text="I don't think you're doing anything wrong; if it works, then don't fix it!  The truth is that the process of beating the eggs will warm them up to room temperature quite quickly anyway--keep in mind that meringues are up to 90% air. &#xD;&#xA;&#xD;&#xA;As for stability, additives like sugar and cream of tartar will have more of an effect than will temperature of the eggs. The addition of sugar absorbs the water that squeezes out of the tightly packed bubbles and helps separate the proteins, resulting in stability. You want to add the sugar after beating the eggs into a foam, and use a superfine sugar so that it won't end up grainy. " />
  <row Id="17918" PostHistoryTypeId="2" PostId="8741" RevisionGUID="e4fd08e9-6b9e-489b-a13c-31a3dfd8e94b" CreationDate="2010-11-01T22:08:30.220" UserId="2951" Text="I have done this in a few different ways and Cheesecloth works the best for me. &#xD;&#xA;&#xD;&#xA;The only difference between you and me is I separate the okara (fibrous material) when it's cold. I usually separate the okara as soon as I get the mixture out of blender. I then boil the liquid (soy milk) afterward, so it's pretty simple.&#xD;&#xA;" />
  <row Id="17919" PostHistoryTypeId="2" PostId="8742" RevisionGUID="b54ed1f2-f60e-4fd3-911c-f693c9c1f6aa" CreationDate="2010-11-01T22:18:44.550" UserId="373" Text="Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? &#xD;&#xA;&#xD;&#xA;And if there is a traditional distinction would it be fair to say that the distinction is no longer observed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17920" PostHistoryTypeId="1" PostId="8742" RevisionGUID="b54ed1f2-f60e-4fd3-911c-f693c9c1f6aa" CreationDate="2010-11-01T22:18:44.550" UserId="373" Text="Is there a difference between Stew and Casserole?" />
  <row Id="17921" PostHistoryTypeId="3" PostId="8742" RevisionGUID="b54ed1f2-f60e-4fd3-911c-f693c9c1f6aa" CreationDate="2010-11-01T22:18:44.550" UserId="373" Text="&lt;traditional&gt;&lt;stews&gt;&lt;english-cuisine&gt;&lt;vocabulary&gt;" />
  <row Id="17922" PostHistoryTypeId="2" PostId="8743" RevisionGUID="b52dc815-e818-476b-8da3-219d175337c2" CreationDate="2010-11-01T22:41:06.303" UserId="2637" Text="   Might be a Crostoli  ??" />
  <row Id="17923" PostHistoryTypeId="5" PostId="8739" RevisionGUID="be41ca6f-07f0-4511-ab8d-10cd58b6b941" CreationDate="2010-11-01T22:42:58.617" UserId="1816" Comment="edited body" Text="The following might lend some hints, or jog some more of your memory?&#xD;&#xA;&#xD;&#xA;[http://italianfood.about.com/od/biscottietc/r/blr0640.htm][1]&#xD;&#xA;[http://www.italianfoodforever.com/iff2008/index.php?option=com_content&amp;view=article&amp;id=1151:italiancookietray&amp;catid=68:debsblog&amp;Itemid=67][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://italianfood.about.com/od/biscottietc/r/blr0640.htm&#xD;&#xA;  [2]: http://www.italianfoodforever.com/iff2008/index.php?option=com_content&amp;view=article&amp;id=1151:italiancookietray&amp;catid=68:debsblog&amp;Itemid=67" />
  <row Id="17924" PostHistoryTypeId="2" PostId="8744" RevisionGUID="7705cf45-a26f-4fe4-bd01-c8beb48ad118" CreationDate="2010-11-01T23:04:35.370" UserId="2283" Text="I am trying to make a past dish and I need to know if I can substitute Creme Fraiche for Heavy Cream in the recipe I am using. Said recipe calls for:&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;      Cream Sauce&#xD;&#xA;        1 quart heavy cream &#xD;&#xA;        1 head garlic, roasted &#xD;&#xA;        1/2 teaspoon pepper &#xD;&#xA;        2 teaspoons salt &#xD;&#xA;        1 cup parmesan cheese&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17925" PostHistoryTypeId="1" PostId="8744" RevisionGUID="7705cf45-a26f-4fe4-bd01-c8beb48ad118" CreationDate="2010-11-01T23:04:35.370" UserId="2283" Text="Can Creme Fraiche be substituted for Heavy Cream in a Cream Sauce?" />
  <row Id="17926" PostHistoryTypeId="3" PostId="8744" RevisionGUID="7705cf45-a26f-4fe4-bd01-c8beb48ad118" CreationDate="2010-11-01T23:04:35.370" UserId="2283" Text="&lt;substitutions&gt;&lt;creme-fraiche&gt;" />
  <row Id="17928" PostHistoryTypeId="2" PostId="8745" RevisionGUID="45b9f6ac-66ca-48ba-8d68-c9a70b60b85c" CreationDate="2010-11-01T23:12:18.090" UserId="835" Text="In today's modern culture and cooking style, the difference is likely unobserved.&#xD;&#xA;&#xD;&#xA;I would consider a stew less *constructed* than a casserole, however.&#xD;&#xA;&#xD;&#xA;While the stew would start with generally uncooked ingredients (perhaps except for browning the meat, and likely be mixed together while cooking to give a single-dish of meat, vegetables and sauce.&#xD;&#xA;&#xD;&#xA;A casserole might include some cooked ingredients, often be more properly layered and probably not mixed while cooking." />
  <row Id="17929" PostHistoryTypeId="2" PostId="8746" RevisionGUID="0c94f08c-3f31-44e2-a30a-683c508831ae" CreationDate="2010-11-01T23:12:25.317" UserDisplayName="daniel" Text="Not really, no. I mean you _could_ but it's liable to curdle somewhat, and will be significantly thicker and less velvety than a comparable sauce made with cream. In addition, the flavour of creme fraiche is _very_ different from heavy cream; it is tangier and more buttery." />
  <row Id="17930" PostHistoryTypeId="2" PostId="8747" RevisionGUID="58bafa91-6d7b-43c9-a0c3-153ad2599531" CreationDate="2010-11-01T23:25:19.437" UserId="91" Text="I expect frying pans with raised ridges are for a few purposes such as adding &quot;grill lines&quot; to meats and keeping food out of grease somewhat as it collects.&#xD;&#xA;&#xD;&#xA;Why or when should I use a frying pan with raised ridges?" />
  <row Id="17931" PostHistoryTypeId="1" PostId="8747" RevisionGUID="58bafa91-6d7b-43c9-a0c3-153ad2599531" CreationDate="2010-11-01T23:25:19.437" UserId="91" Text="What are frying pan ridges for?" />
  <row Id="17932" PostHistoryTypeId="3" PostId="8747" RevisionGUID="58bafa91-6d7b-43c9-a0c3-153ad2599531" CreationDate="2010-11-01T23:25:19.437" UserId="91" Text="&lt;equipment&gt;&lt;frying-pan&gt;" />
  <row Id="17933" PostHistoryTypeId="2" PostId="8748" RevisionGUID="c7ed457f-c7bd-4724-a57e-cfe7feef8225" CreationDate="2010-11-01T23:40:16.283" UserId="1672" Text="Is there some dialectical thing going on here? I have always known stews as stovetop and casseroles as baked, just as Jared said in his comment. See for example on wikipedia: [stew][1] vs. [casserole][2]; or in Merriam-Webster: [stew][3] (click the verb form) vs. [casserole][4]. (Casserole refers to the dish as well as the food cooked in it; it's pretty definitely something you would only bake in.)&#xD;&#xA;&#xD;&#xA;Now and then I see things get muddled when I'm reading recipes, but these are definitely the meanings I grew up with and see in the vast majority of what I read.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Stew&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Casserole&#xD;&#xA;  [3]: http://www.merriam-webster.com/dictionary/stew&#xD;&#xA;  [4]: http://www.merriam-webster.com/dictionary/casserole" />
  <row Id="17934" PostHistoryTypeId="2" PostId="8749" RevisionGUID="d1c72828-e93f-44c9-a156-84bdefbfa05b" CreationDate="2010-11-01T23:45:24.727" UserDisplayName="daniel" Text="Whenever you want grill marks. Or, perhaps, if you want to ensure fat rendered out of meat drips away. Why you would want to do this I do not know." />
  <row Id="17935" PostHistoryTypeId="2" PostId="8750" RevisionGUID="6bdd90a4-e999-4741-a1be-3cc6b7dd8ca9" CreationDate="2010-11-01T23:52:22.177" UserId="3195" Text="This is a job for dry masa flour. Having tried water-only pancake mix, a warm tortilla is infinitely more satisfying." />
  <row Id="17936" PostHistoryTypeId="2" PostId="8751" RevisionGUID="a68fb03f-b86d-4a75-a8f3-59eafde1169f" CreationDate="2010-11-02T00:52:05.110" UserId="2211" Text="Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US).  Comprised of primarily diced cucumbers and tomatoes, that have been seasoned." />
  <row Id="17937" PostHistoryTypeId="1" PostId="8751" RevisionGUID="a68fb03f-b86d-4a75-a8f3-59eafde1169f" CreationDate="2010-11-02T00:52:05.110" UserId="2211" Text="What is the name of the middle eastern salad containing Tomato and Cucumber?" />
  <row Id="17938" PostHistoryTypeId="3" PostId="8751" RevisionGUID="a68fb03f-b86d-4a75-a8f3-59eafde1169f" CreationDate="2010-11-02T00:52:05.110" UserId="2211" Text="&lt;tomatoes&gt;&lt;salad&gt;&lt;cucumbers&gt;" />
  <row Id="17939" PostHistoryTypeId="2" PostId="8752" RevisionGUID="ad355dee-9e86-4a24-be16-c1f82376dd98" CreationDate="2010-11-02T01:41:14.547" UserId="41" Text="Not too surprisingly given where you found it, it's called an [Israeli Salad][1] in most parts of the world.&#xD;&#xA;&#xD;&#xA;In Israel, it's just called a chopped salad or (according to the wiki article - I never personally encountered this) an Arab salad.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Israeli_salad" />
  <row Id="17940" PostHistoryTypeId="2" PostId="8753" RevisionGUID="92962843-1540-4214-a55c-198a6f9e948a" CreationDate="2010-11-02T01:43:49.763" UserId="2491" Text="There is an Iranian recipe called Salad-e Shirazi.&#xD;&#xA;It contains diced chopped tomato, cucumber, onion, lime juice, olive oil, fresh mint, salt and pepper." />
  <row Id="17941" PostHistoryTypeId="5" PostId="8753" RevisionGUID="7c61f810-ee63-4146-8dc7-9635ba3a446d" CreationDate="2010-11-02T02:03:26.573" UserId="2491" Comment="Fixed grammar" Text="Probably not in Israel, but there is an Iranian recipe called Salad-e Shirazi.&#xD;&#xA;It contains chopped tomato, cucumber, onion, lime juice, olive oil, fresh mint, salt and pepper." />
  <row Id="17942" PostHistoryTypeId="2" PostId="8754" RevisionGUID="9796dbc8-90c3-45d8-a0be-5145751d22ab" CreationDate="2010-11-02T02:07:57.630" UserId="2951" Text="In Australia, I think it's just called Greek Salad. &#xD;&#xA;&#xD;&#xA;It has Tomato, Cucumber, Onion, Olives &amp; Fetta Cheese + Olive Oil + some lemon Juice and so on..&#xD;&#xA;" />
  <row Id="17943" PostHistoryTypeId="2" PostId="8755" RevisionGUID="3734c490-58a7-4b2a-b024-b31cffa23f0a" CreationDate="2010-11-02T02:16:24.513" UserId="1201" Text="The ridges also increase the surface area of the pan, and thus the area available to transmit heat. It doesn't help as much as it could though, since food rarely gets down into the ridges to contact that extra surface." />
  <row Id="17944" PostHistoryTypeId="2" PostId="8756" RevisionGUID="066408b0-5b3d-4288-9479-d8d22845fae4" CreationDate="2010-11-02T03:14:10.220" UserId="67" Text="As Jared mentioned, 'stewing' always involves a fair amount of liquid -- it's a slow, moist cooking process.  It's not quite a braise, as with a braise, the item is only partially submerged, whereas with a stew, you have smaller chunks of things that might float, but for the most part are submerged.  You can make really thick stews (I tend to grate a potato into the stew towards the end to get it to thicken up 'til it's thick like a good gravy), but they tend to be loose, not a single congealed mass.  It might be an American thing, but 'stew' in general is always assumed to have meat in it (typically a red meat, eg. beef or venison)&#xD;&#xA;&#xD;&#xA;Casseroles (might be called a 'bake' or a 'hotdish' depending on your region) are almost always baked and untouched during the baking process.  They can be layered (as with a lasagne or a shepherd's pie) but can also be just a mixture put into a baking dish and tossed in the oven (eg, my mom's tuna noodle casserole ... but she might've topped it with some extra cheese or breadcrumbs, so I guess you can consider that a layer).  Casseroles tend to be less 'soupy' than a stew -- some will hold their own shape when they're scooped, if let to cool down for a few minutes after they come out of the oven.  (eg, lasagne, most macaroni &amp; cheese casseroles)&#xD;&#xA;&#xD;&#xA;... as it looks like you're from the UK, it's possible that these distinctions aren't made over there.  If the terms are used differently outside the US, please add to the [Translating Cooking Terms][1] post.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca" />
  <row Id="17945" PostHistoryTypeId="2" PostId="8757" RevisionGUID="3638a4ce-d993-41f0-a3b7-a58224d3636f" CreationDate="2010-11-02T03:33:33.987" UserId="67" Text="Pampered Chef sells a line of [unglazed stoneware][1], but I don't believe that any of their stuff has lids, so it's not quite the same as what you have.&#xD;&#xA;&#xD;&#xA;The only issue that I'm aware of is that you have to preheat the pan with the whole oven, or you risk the thermal shock from going into a hot oven causing cracking, so it's likely that you'll have to adjust your recipes to deal with that issue (unless they don't have that particular problem).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pamperedchef.com/our_products/catalog/overview.jsp?categoryCode=FH" />
  <row Id="17946" PostHistoryTypeId="2" PostId="8758" RevisionGUID="50194242-1570-432a-bcd0-d000e790cbc0" CreationDate="2010-11-02T03:53:36.747" UserId="1163" Text="If you roast e.g. slices of eggplant in your grill pan, you need substantially less fat than if you roast it in a flat-bottomed pan: you only need to lightly brush the eggplant with a tiny bit. (So far this is experience, from now on educated guessing and basic physics :) ) I would think this is because you can keep the grill pan at a bit higher heat: there is less contact area with the food, and contact with food cools the pan down, because the food is a lot colder than the pan itself. This means that the smaller contact area itself is heated more intensely and crisps to the beautiful and flavourful black lines (which are also somewhat non-stick!) while retaining just enough structural integrity to be able to turn the slice over and remove it from the pan. If you would superheat a flat-bottomed pan to the temperature you would need to achieve the same effect on the whole face of the eggplant slice, it would have to be quite a bit hotter, your eggplant would be completely blackened, and it wouldn't have as much structural integrity left.&#xD;&#xA;&#xD;&#xA;The same is true for most vegetables that have the same sort of consistency and water content: bell peppers, mushrooms, zucchini, ... With meat, I think the same is true, but to a somewhat lesser extent, due to the higher density of meat. With thinner strips though, you can get the same effect." />
  <row Id="17947" PostHistoryTypeId="2" PostId="8759" RevisionGUID="67d59073-313a-4df8-b00e-37f4d6e4f992" CreationDate="2010-11-02T04:22:07.847" UserId="3201" Text="Not a whole quart of it.  That much creme fraiche will totally throw off the flavor and texture of the sauce.  Do you actually have a quart of it lying around, or are you just wondering?" />
  <row Id="17948" PostHistoryTypeId="2" PostId="8760" RevisionGUID="0122e674-ea13-40cc-9567-5ac290671854" CreationDate="2010-11-02T04:32:48.877" UserId="2569" Text="In the Good Eats episode &quot;[Stew Romance][1]&quot;, Alton Brown says &#xD;&#xA;&#xD;&#xA;&gt; See, as gelatin cools, it moves from a&#xD;&#xA;&gt; suspended colloidal state to a gel&#xD;&#xA;&gt; state, which if concentrated, can be&#xD;&#xA;&gt; quite strong. [...] And that is why&#xD;&#xA;&gt; our meat gets pretty hard when it&#xD;&#xA;&gt; cools down. Now, what’s really&#xD;&#xA;&gt; interesting, though, is that once&#xD;&#xA;&gt; gelatin has reached the gel state, it&#xD;&#xA;&gt; takes more heat to re-dissolve it than&#xD;&#xA;&gt; it did to render it from collagen in&#xD;&#xA;&gt; the first place. [...] Ahh, the meat&#xD;&#xA;&gt; is perfectly heated through, but it’s&#xD;&#xA;&gt; not falling apart. That’s because we&#xD;&#xA;&gt; let it cool down before reheating, and&#xD;&#xA;&gt; that is why stews, braises,&#xD;&#xA;&gt; fricassees, and blanquettes are always&#xD;&#xA;&gt; better the second day.&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;(Note that, as usual for Alton, his science is sound, but his other &quot;facts&quot; are to be taken with a huge grain of salt. For instance, the dish he makes that he calls Hungarian Goulash isn't Hungarian and isn't goulash. And the actual Hungarian stew that most Americans think is goulash is pörkö&lt;u&gt;&lt;i&gt;&lt;b&gt;l&lt;/b&gt;&lt;/i&gt;&lt;/u&gt;t. I haven't the foggiest idea where he got &quot;pörkoft&quot; from. Oh, and potatoes are very much a standard part of goulash, that's part of what distinguishes goulash from pörkölt.)&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season11/stew/stewromance.htm" />
  <row Id="17949" PostHistoryTypeId="2" PostId="8761" RevisionGUID="8e3e5b7b-fcba-4b74-ba4a-a6751c91583c" CreationDate="2010-11-02T06:17:27.830" UserId="3158" Text="In addition to [Joe's great answer][1], in my childhood I learned two other important differences: &#xD;&#xA;&#xD;&#xA;1. time. A 'stew' was never done in less than 2 hours. It wasn't uncommon for it to bubble away in the crock pot or a dutch oven for 4 or 5 hours. A 'casserole' by comparison was usually well under an hour in the oven and then done. If the menu called for a stew, and it wasn't already bubbling along and the kitchen cleaned up when I got home from school, I made sure I got a decent snack for myself, 'cause dinner would be a tad later than normal. :)&#xD;&#xA;&#xD;&#xA;2. meal vs entree. A 'stew' was traditionally an entire meal. It might be served with some bread or roles to dredge up the last bits from your bowl, but the stew was really the entire meal. A 'casserole' always had supporting dishes of some sort. Chicken noodle casserole came to the table with green beans (sometimes in a casserole of their own.) and carrots on the side, lasagna arrived with a salad and garlic bread. etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8742/is-there-a-difference-between-stew-and-casserole/8756#8756" />
  <row Id="17950" PostHistoryTypeId="5" PostId="8761" RevisionGUID="880db9c8-1939-497d-b4b0-78262d011f17" CreationDate="2010-11-02T06:23:20.187" UserId="3158" Comment="address the second question I forgot to before hitting post." Text="In addition to [Joe's great answer][1], in my childhood (where they were usually called 'bakes' (the food), but they came out of a 'casserole' (the vessel).) I learned two other important differences: &#xD;&#xA;&#xD;&#xA;1. time. A 'stew' was never done in less than 2 hours. It wasn't uncommon for it to bubble away in the crock pot or a dutch oven for 4 or 5 hours. A 'bake' by comparison was usually well under an hour in the oven and then done. If the menu called for a stew, and it wasn't already bubbling along and the kitchen cleaned up when I got home from school, I made sure I got a decent snack for myself, 'cause dinner would be a tad later than normal. :)&#xD;&#xA;&#xD;&#xA;2. meal vs entree. A 'stew' was traditionally an entire meal. It might be served with some bread or roles to dredge up the last bits from your bowl, but the stew was really the entire meal. A 'bake' always had supporting dishes of some sort. Chicken noodle casserole came to the table with green beans (sometimes in a casserole of their own.) and carrots on the side, lasagna arrived with a salad and garlic bread. etc.&#xD;&#xA;&#xD;&#xA;As to your second question, I still see the distinction in my family, my wife's family, friends and many formally trained cooks. But largely I think because I'm in the midwest, where hotdish is king, and everyone here *knows* what hotdish is; I see more blurring of the line between 'soup' and 'stew' than I do 'stew' and 'casserole/bake/hotdish' to be honest.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8742/is-there-a-difference-between-stew-and-casserole/8756#8756" />
  <row Id="17951" PostHistoryTypeId="2" PostId="8762" RevisionGUID="dadb67a8-c02b-4d61-8172-4ea6ba636e60" CreationDate="2010-11-02T08:13:26.287" UserId="2065" Text="Actually I would disagree to some extent with the other two answers - I think you can use creme fraiche instead. &#xD;&#xA;&#xD;&#xA;I agree with MStodd that it will certainly give a different flavour and texture to the sauce, but if you're just looking for a healthier base to a pasta sauce, I'd say it's fine to substitute. Also as daniel mentions, you have to be careful not to overheat it (although the same is true of cream), as it will curdle.&#xD;&#xA;&#xD;&#xA;In my experience, creme fraiche is great to make a very quick and easy pasta sauce. Put it in right at the end of cooking, once everything else is properly cooked and just heat enough so it is warmed through.&#xD;&#xA;&#xD;&#xA;It comes down to whether you are wanting to achieve the same flavours though - if you are, maybe you could try what I would call single cream (not sure what it would be called in the US), and thicken the sauce with a bit of cornflour mixed with cold water." />
  <row Id="17952" PostHistoryTypeId="2" PostId="8763" RevisionGUID="e26c2ece-2d89-484d-bae3-0eee409d5d94" CreationDate="2010-11-02T09:09:19.237" UserId="2010" Text="Nothing wrong with slightly crispy flesh, however I wouldnt do it 50% on each side.&#xD;&#xA;&#xD;&#xA;Depending on the fish (I would enjoy monkfish and tuna less crispy than seabass or salmon), I would do it a maximum of 30% cooking time skin side up and a minimum of 10-15% - as you want some colour on there after all.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="17953" PostHistoryTypeId="2" PostId="8764" RevisionGUID="5e194d43-ecd2-410a-8ec0-e540cb1c8f54" CreationDate="2010-11-02T09:20:15.793" UserId="2065" Text="I have a Christmas Cake recipe which instructs me to &quot;wrap the outside of the [cake] tin with a few sheets of newspaper, securing with staples or string&quot;. What is the reason for doing this, and is it really necessary?" />
  <row Id="17954" PostHistoryTypeId="1" PostId="8764" RevisionGUID="5e194d43-ecd2-410a-8ec0-e540cb1c8f54" CreationDate="2010-11-02T09:20:15.793" UserId="2065" Text="Why should I wrap a cake tin in newspaper?" />
  <row Id="17955" PostHistoryTypeId="3" PostId="8764" RevisionGUID="5e194d43-ecd2-410a-8ec0-e540cb1c8f54" CreationDate="2010-11-02T09:20:15.793" UserId="2065" Text="&lt;baking&gt;&lt;baking-techniques&gt;&lt;cake&gt;" />
  <row Id="17956" PostHistoryTypeId="2" PostId="8765" RevisionGUID="28d20fc4-7543-45c6-84f5-5934756ad2de" CreationDate="2010-11-02T09:31:22.627" UserId="373" Text="A Christmas cake is a large cake and you're cooking it for a long time. Insulating and padding the tin helps prevent the outside of the cake from scorching before the inside is properly cooked." />
  <row Id="17957" PostHistoryTypeId="6" PostId="8764" RevisionGUID="4bd59232-1b89-4774-8a04-b94ea4965d19" CreationDate="2010-11-02T13:12:07.223" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="17958" PostHistoryTypeId="2" PostId="8766" RevisionGUID="3d2e378a-9a85-436a-af37-e8a42db992a9" CreationDate="2010-11-02T13:13:47.107" UserId="3206" Text="You can also just use brown paper and string if newspaper appears to be 'dirty'. My mother would always wrap the tin with brown paper to twice the height of the tin (partly because that was her mother did).&#xD;&#xA;&#xD;&#xA;Worked too - never burned or too crispy on the top. She'd do the same with certain other fruitcake recipes as well." />
  <row Id="17959" PostHistoryTypeId="2" PostId="8767" RevisionGUID="26caa49b-5f07-48f2-9b4b-3dc6136981af" CreationDate="2010-11-02T15:12:02.330" UserId="27" Text="A while ago I attempted to make the Better than [Olive Garden Alfredo Sauce][1] from food.com.&#xD;&#xA;One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I decided to substitute it for equal amounts whipping cream. The other ingredients called for are sweet butter (I used unsalted butter), minced garlic cloves, white pepper, grated parmesan cheese, mozzarella cheese and pasta.&#xD;&#xA;&#xD;&#xA;The finished sauce was way to sweet and we didn't finish our plates let alone keep the leftovers. The only sweet ingredient I can see is the heavy cream so I am guessing the problem lies with that ingredient so I ask... Did I substitute the right ingredient for the heavy cream? Should I have changed the portions? What do you recommend.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/better-than-olive-garden-alfredo-sauce-141983" />
  <row Id="17960" PostHistoryTypeId="1" PostId="8767" RevisionGUID="26caa49b-5f07-48f2-9b4b-3dc6136981af" CreationDate="2010-11-02T15:12:02.330" UserId="27" Text="How to fix a sauce that is too sweet?" />
  <row Id="17961" PostHistoryTypeId="3" PostId="8767" RevisionGUID="26caa49b-5f07-48f2-9b4b-3dc6136981af" CreationDate="2010-11-02T15:12:02.330" UserId="27" Text="&lt;substitutions&gt;&lt;sauce&gt;" />
  <row Id="17962" PostHistoryTypeId="5" PostId="4921" RevisionGUID="7282a38f-ff8d-4ba1-99e7-cbacb876102a" CreationDate="2010-11-02T15:17:52.713" UserId="2569" Comment="added another non-culinary application" Text="It isn't a culinary application, but egg whites make great facial masks. I read this in Seventeen magazine years ago and still do this today! An egg white mask will temporarily tighten pores and skin for a mini-face lift. Simply whip up the egg whites and spread over cheeks, forehead, nose and chin. Add a dollop of honey for some moisture, or some scented rose water or lavendar for a nice, relaxing scent. &#xD;&#xA;&#xD;&#xA;(Editing this rather than adding a new answer, just to keep the non-culinary applications in one place.)&#xD;&#xA;&#xD;&#xA;Another non-culinary application is glair for painting - a variant of watercolor. Whip an egg white until very stiff (way past the &quot;stiff but not dry&quot; advice of cookbooks), then let it sit until it re-liquefies. Remove the crusty stuff from the top, and put the rest in a clean jar. To paint with it, combine the glair with your choice of powdered pigment in a small palette (I use clam shells), using just enough glair to make it flow from your brush. It can help to add just a touch of honey to keep the paint film more flexible. If needed, thin with a little water. Note that the older the glair, the better it works. It will get stinky, but not rotten-egg stinky, because there's no sulfur in it." />
  <row Id="17963" PostHistoryTypeId="2" PostId="8768" RevisionGUID="5c7cd127-1d56-4059-b2a3-a5f489b8d9cb" CreationDate="2010-11-02T15:29:45.310" UserId="1163" Text="Whipping cream is sold in versions that contain sugar and versions that don't contain sugar. Did you use a version that contains sugar? If so, try the version without." />
  <row Id="17964" PostHistoryTypeId="2" PostId="8769" RevisionGUID="a47f6cec-2c37-4e0b-9861-d8cdbcee499f" CreationDate="2010-11-02T15:41:47.047" UserId="2909" Text="Unless there was sugar in your cream, there's nothing particularly sweet about this combination. Did you salt the pasta water to roughly seawater saltiness? If not, did you adjust salt before serving? If your pasta water was under-salted, that would explain the sweetness, since the only significant source of salt otherwise was the parmesan.&#xD;&#xA;&#xD;&#xA;Heavy cream is equivalent to 36-40% whipping cream.&#xD;&#xA;&#xD;&#xA;In the event that your cream was pre-sweetened, there's not much you could do except add salt and hope the sugar doesn't overwhelm. It's a fairly common technique to add sugar to a salty dish to make it taste richer, or salt to a sweet dish for a similar purpose. But it wouldn't work very will if the cream was very sweet. Since I've never seen sweetened whipped cream except in aerosol dispensers, I can't say for sure.&#xD;&#xA;" />
  <row Id="17965" PostHistoryTypeId="2" PostId="8770" RevisionGUID="12eea257-1788-4ee4-99d1-1db138a031d5" CreationDate="2010-11-02T15:54:10.010" UserId="2001" Text="In Turkey it is referred to as Çoban salatası (pronounced 'choban'; shepherd's salad.)&#xD;&#xA;&#xD;&#xA;Usually consisting of tomatoes, cucumbers, onion, salt, oil, lemon, and sometimes pomegranate juice." />
  <row Id="17966" PostHistoryTypeId="2" PostId="8771" RevisionGUID="7a8f0f67-a305-4811-b456-d9c05e7af1b9" CreationDate="2010-11-02T15:56:44.493" UserId="15" Text="Hypothetically speaking, if you are stuck with the dairy ingredients you have and are looking for a way to harness the sweetness, but don't want to add food ingredients, you could add sage and basil to make it more savory but keep to the sweet notes. While the sage gives you a nice base, basil will take you past the sweetness with its floral notes. " />
  <row Id="17967" PostHistoryTypeId="2" PostId="8772" RevisionGUID="798e45b7-8173-4412-a7d1-4961ad56b3d8" CreationDate="2010-11-02T16:05:19.040" UserId="15" Text="The description itself is the base for Fattoush, which has as many names as variations:&#xD;&#xA;                             ![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I found one place that calls it &quot;Jerusalem Salad&quot; (theirs is served with tahini). Another restaurant has a variation that includes green bell peppers called &quot;Lebanese Salad.&quot; ([Click here for a bunch of pretty pictures][2]) &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/KHfBC.jpg&#xD;&#xA;  [2]: http://www.google.com/images?q=fattoush&amp;um=1&amp;ie=UTF-8&amp;source=univ&amp;ei=WDbQTMK7OIaKlwes1YWwBg&amp;sa=X&amp;oi=image_result_group&amp;ct=title&amp;resnum=4&amp;ved=0CDkQsAQwAw&amp;biw=1131&amp;bih=785" />
  <row Id="17968" PostHistoryTypeId="2" PostId="8773" RevisionGUID="e96eda4f-7ca2-4285-95f9-5a2f675878df" CreationDate="2010-11-02T16:44:44.483" UserId="2283" Text="I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apart and I did not get those pretty deli slices I was hoping for. I cooked the beef according to my butcher's recommendation, and verified the cooking time later with an online resource and they were pretty close. Did I miss something in the process or is there a better preparation method other than a crock pot for cooking corned beef?" />
  <row Id="17969" PostHistoryTypeId="1" PostId="8773" RevisionGUID="e96eda4f-7ca2-4285-95f9-5a2f675878df" CreationDate="2010-11-02T16:44:44.483" UserId="2283" Text="How do you keep corned beef from falling apart in the crockpot?" />
  <row Id="17970" PostHistoryTypeId="3" PostId="8773" RevisionGUID="e96eda4f-7ca2-4285-95f9-5a2f675878df" CreationDate="2010-11-02T16:44:44.483" UserId="2283" Text="&lt;slow-cooking&gt;&lt;corned-beef&gt;&lt;crockpot&gt;" />
  <row Id="17971" PostHistoryTypeId="6" PostId="8767" RevisionGUID="84c380b5-903b-4832-9780-c0dd7769b68e" CreationDate="2010-11-02T16:57:08.627" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;sauce&gt;&lt;cream&gt;&lt;alfredo&gt;" />
  <row Id="17972" PostHistoryTypeId="2" PostId="8774" RevisionGUID="fd2874c4-996c-47b1-97a0-850a1901b335" CreationDate="2010-11-02T17:12:37.427" UserId="1675" Text="Your corned beef fell apart because you used the crockpot, typically things cooked in there fall apart very easily. This is great for tender meat, not so great for sandwich making.&#xD;&#xA;&#xD;&#xA;Cooking your meat in a stew pot would definitely have better results. It may be possible to cook the meat on high in the slow cooker to get a better result." />
  <row Id="17973" PostHistoryTypeId="2" PostId="8775" RevisionGUID="10facd90-dd38-4b7a-8b72-12719f4b1dad" CreationDate="2010-11-02T17:25:12.487" UserId="1236" Text="I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand.  The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and salt and pepper to taste.&#xD;&#xA;&#xD;&#xA;The sauce turned out great, I was able to get the consistency to exactly how I wanted it.&#xD;&#xA;&#xD;&#xA;When I went to reheat it in the microwave at work today for lunch, the sauce separated terribly, essentially leaving a pool of butter in the bottom of the bowl.  It tasted ok, but it definitely felt like I was eating spoonfuls of butter at times.  If it matters, the sauce and pasta were combined before microwaving, I didn't reheat the sauce by itself.&#xD;&#xA;&#xD;&#xA;Is there a trick to reheating a homemade alfredo/béchamel sauce that will keep it from separating in the microwave?  As suggested in [this thread][1], could I add an emulsifier that will help the next day, but won't negatively affect the taste or consistency of the dish when it's still fresh?&#xD;&#xA;&#xD;&#xA;Note: I posted this as a separate question from the one I reference above because this is specifically about separation during reheating, not storage, which might have different answers (such as lower temp or less time).&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7853/keeping-a-sauce-from-separating" />
  <row Id="17974" PostHistoryTypeId="1" PostId="8775" RevisionGUID="10facd90-dd38-4b7a-8b72-12719f4b1dad" CreationDate="2010-11-02T17:25:12.487" UserId="1236" Text="How can I reheat a roux-based (alfredo) sauce in the microwave without separation?" />
  <row Id="17975" PostHistoryTypeId="3" PostId="8775" RevisionGUID="10facd90-dd38-4b7a-8b72-12719f4b1dad" CreationDate="2010-11-02T17:25:12.487" UserId="1236" Text="&lt;sauce&gt;&lt;microwave&gt;&lt;reheating&gt;" />
  <row Id="17976" PostHistoryTypeId="2" PostId="8776" RevisionGUID="cd9a1a68-88e4-4499-ab78-7034ce6ce533" CreationDate="2010-11-02T18:00:20.017" UserId="15" Text="The longer it is in the microwave the more the oil will separate. I guess the only recommendation is to nuke it to the minimum tolerable temperature. Try covering with a ceramic bowl or other insulator (phsycist?); I think it may do well to trap steam and add a second heating mechanic." />
  <row Id="17977" PostHistoryTypeId="2" PostId="8777" RevisionGUID="50f83afa-b600-470c-afaa-032ce19fc36a" CreationDate="2010-11-02T18:56:16.163" UserId="2884" Text="I am making crêpes and I wonder why they take such a ridiculously long amount of time to cook, about 5 or 6 minutes per pancake. I remember once upon a time I was making crêpes cooking them about 90 seconds on one side, and than 30-60 seconds on the other side, and they where ready. Now, after 3 minutes of cooking on one side, they are hardly separable from the pan, and it takes at least 5 minutes in total to make them eatable.&#xD;&#xA;&#xD;&#xA;I tried both on medium and maximum flame. I am now doing it on a propane-butane portable stove in a van, but the maximum flame on the stove doesn't differ visually in size from a maximum flame in a brick-house stove. When I was doing them some years ago it was in a brick house on methane gas.&#xD;&#xA;&#xD;&#xA;I do it on a simple thin Teflon-coated pancake pan.&#xD;&#xA;&#xD;&#xA;I also don't use any eggs, and I am trying different mixtures of flour, usually about 85% of wheat flour, and the rest either: corn flour, rice flour or powdered milk. And 900 ml water per 400 grams flour mixture. &#xD;&#xA;&#xD;&#xA;But even when I tried making them once with 900 ml milk plus 400 grams wheat flour, they also took a long time to make. &#xD;&#xA;&#xD;&#xA;Is it because of the lack of eggs, the heat is too low, the pan is bad or something else?&#xD;&#xA;&#xD;&#xA;What to do to cook pancakes at a rate of 1 pancake per 2 minutes again? On propane-butane without using eggs. Preferably only using grain products and water." />
  <row Id="17978" PostHistoryTypeId="1" PostId="8777" RevisionGUID="50f83afa-b600-470c-afaa-032ce19fc36a" CreationDate="2010-11-02T18:56:16.163" UserId="2884" Text="why do my pancakes (crêpes) take such a long time to cook?" />
  <row Id="17979" PostHistoryTypeId="3" PostId="8777" RevisionGUID="50f83afa-b600-470c-afaa-032ce19fc36a" CreationDate="2010-11-02T18:56:16.163" UserId="2884" Text="&lt;cooking-time&gt;&lt;pancake&gt;&lt;crepe&gt;" />
  <row Id="17980" PostHistoryTypeId="2" PostId="8778" RevisionGUID="96eeb840-5ccf-4a9f-85b9-380b808af2b0" CreationDate="2010-11-02T19:03:15.697" UserId="2569" Text="Did you let the meat cool completely before attempting to slice it? Even meat that is completely-fall-apart tender straight out of the (crock)pot will firm up quite a bit when cooled." />
  <row Id="17981" PostHistoryTypeId="6" PostId="8775" RevisionGUID="62fd2e3f-d575-43bb-971a-921e514bcd17" CreationDate="2010-11-02T19:22:22.753" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;microwave&gt;&lt;reheating&gt;&lt;alfredo&gt;" />
  <row Id="17982" PostHistoryTypeId="2" PostId="8779" RevisionGUID="34d867bf-c83d-4c78-ae33-c0fcf6385284" CreationDate="2010-11-02T19:30:05.330" UserId="2569" Text="If it doesn't contain eggs, or at least something that serves as a substitute for eggs, it's not a crepe. Crepes cook quickly because eggs need very little time/heat to set up. Like justkt said, what you've described is a tortilla. I'm not exactly sure how or why a tortilla &quot;sets up&quot; (if you can even use that term for a flatbread), but it's a completely different mechanism than cooking eggs, and takes a *much* longer time." />
  <row Id="17983" PostHistoryTypeId="2" PostId="8780" RevisionGUID="3aec1c20-7404-4fc6-9b14-063382e661ef" CreationDate="2010-11-02T19:53:31.827" UserId="41" Text="[Sunflower lecithin][1] (sorry, best link I could find) is gaining in popularity as an alternative to soy lecithin because it is widely perceived to have a neutral taste and actually has superior emulsifying properties.  It's a little on the expensive side, though.&#xD;&#xA;&#xD;&#xA;Soy lecithin by itself doesn't taste horrible if you buy it as a food additive (as opposed to a nutritional supplement).  It's common to find in a lot of popular frozen pasta-and-sauce dishes, such as [Michelina's][3], which obviously must be microwaveable without the sauce curdling or separating.&#xD;&#xA;&#xD;&#xA;Another option is [Sodium Stearoyl Lactylate][2], if you can get hold of it.  This one adds a little sweetness which is generally pleasant-tasting, or at least inoffensive.  You'll find it used most often as a dough conditioner or in baked goods, but another popular use for it is in commercial sauces, although unfortunately I can't find specific examples right now.&#xD;&#xA;&#xD;&#xA;But probably the **best** emulsifier for what you're trying to do here is [xanthan gum][4].  It's also used as a gelling agent, but in small quantities works as just an emulsifier.  You can find it, for example, in this [Bertolli Creamy Alfredo Pasta Sauce][5] - exactly the sort of thing you're making.  It's also used in the [Stouffer's Alfredo sauce][6].&#xD;&#xA;&#xD;&#xA;Mix in a little lecithin or xanthan gum as an emulsifier while the sauce is fresh or cooking and it's very unlikely that your sauce will separate, either in the fridge or in the microwave.&#xD;&#xA;&#xD;&#xA;As for what you can do to specifically prevent separation *while reheating*, if you didn't add any emulsifiers in the first place... I really don't think there's anything you can do.  If you're a slow enough eater the sauce will eventually separate right in front of you; that's just what happens when you have water and fat in the same sauce.  Best to reheat on the stove top in that case, and stir frequently to prevent any further separation.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.naturalnews.com/029003_sunflower_lecithin_health_foods.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sodium_stearoyl_lactylate&#xD;&#xA;  [3]: http://www.zeer.com/Food-Products/Michelina-s-Macaroni---Cheese/000065758&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Xanthan_gum&#xD;&#xA;  [5]: http://www.zeer.com/Food-Products/Bertolli-Creamy-Alfredo-Pasta-Sauce/000027979&#xD;&#xA;  [6]: http://www.nestleprofessional.com/united-states/en/BrandsAndProducts/Brands/STOUFFERS/Pages/11003974.aspx" />
  <row Id="17984" PostHistoryTypeId="2" PostId="8781" RevisionGUID="f241b3e8-2328-4830-9023-94026dd56348" CreationDate="2010-11-02T20:28:35.440" UserDisplayName="nerkn" Text="Make a fluider, so it would be thinner." />
  <row Id="17985" PostHistoryTypeId="2" PostId="8782" RevisionGUID="f05c57dd-6f1b-4674-b2e3-edbd45cf7c85" CreationDate="2010-11-02T20:42:20.937" UserId="2574" Text="if you're looking to strictly alter your own recipe, i would do what the other suggestions have stated and reduce the milk/cream and strain the pumpkin.&#xD;&#xA;&#xD;&#xA;if you're looking for a new recipe, i found a recipe somewhere on the interwebs that called for cream cheese and pureed cashews that made for an awesome texture and flavor. problem is i have no memory of where i got it, i think if you google &quot;5 ingredient pumpkin pie&quot; it should come up somewhere." />
  <row Id="17986" PostHistoryTypeId="2" PostId="8783" RevisionGUID="71eca716-bc81-4f37-aa6f-99be440be4cd" CreationDate="2010-11-02T20:50:41.307" UserId="67" Text="I think mfg is close, but the issue isn't time -- it's temperature.&#xD;&#xA;&#xD;&#xA;Don't microwave at full power; I tend to go with 30-50% power for anything milk based, depending if you know you have a microwave that tends to be slower/faster than the recommended cook times on things.&#xD;&#xA;&#xD;&#xA;And of course, check on it, possibly stir once it once or twice during re-heating so you don't develop hot spots.  Yes, it'll take longer, but some things take time to kep from ruining.&#xD;&#xA;&#xD;&#xA;And, like mfg mentioned, don't try to get it too hot ... or you could end up with the same results again." />
  <row Id="17987" PostHistoryTypeId="2" PostId="8784" RevisionGUID="dbe99952-ada2-43bf-957c-daa45852f302" CreationDate="2010-11-02T20:55:06.917" UserId="2782" Text="I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a [bandeja paisa](http://www.foodnetwork.com/recipes/40-a-day/bandeja-paisa-recipe/index.html) (similar to a Brazilian [feijoada](http://en.wikipedia.org/wiki/Feijoada)) on a slow cooker instead of a pressure cooker. Basically, I want to replicate the traditional method of cooking the beans on low heat (open fire) in a clay pot using a slow cooker.&#xD;&#xA;&#xD;&#xA;The pressure cooker recipe recommends to pressure-cook the beans for 20 minutes before adding the remaining ingredients (plantains, carrots, pork) and then pressure-cook everything for 30 more minutes. &#xD;&#xA;&#xD;&#xA;Could I add all the ingredients at once in a slow cooker and set it on low for a long cooking period (8 hours)? Or should I cook the the beans for a while before adding the rest of the ingredients?" />
  <row Id="17988" PostHistoryTypeId="1" PostId="8784" RevisionGUID="dbe99952-ada2-43bf-957c-daa45852f302" CreationDate="2010-11-02T20:55:06.917" UserId="2782" Text="Cranberry beans on a slow cooker (crock pot)" />
  <row Id="17989" PostHistoryTypeId="3" PostId="8784" RevisionGUID="dbe99952-ada2-43bf-957c-daa45852f302" CreationDate="2010-11-02T20:55:06.917" UserId="2782" Text="&lt;slow-cooking&gt;&lt;beans&gt;&lt;crockpot&gt;" />
  <row Id="17990" PostHistoryTypeId="2" PostId="8785" RevisionGUID="24f1df25-1767-4795-92a1-cd508e016c86" CreationDate="2010-11-02T21:09:03.410" UserId="2574" Text="I've generally had success cooking dried beans in a slow cooker for about 5 hours on high with plenty of water (about 4 c. per 1 lb of beans). While you COULD add everything at once, I wouldn't recommend it, as the rest of your vegetables will become mushy and grainy.&#xD;&#xA;&#xD;&#xA;For that exact recipe, I'd cook the beans in the slow cooker, than combine everything on the stovetop for about 45 minutes to get the flavors to combine." />
  <row Id="17991" PostHistoryTypeId="2" PostId="8786" RevisionGUID="cf6c2878-f8e2-42db-ab5f-7f56fefa52a7" CreationDate="2010-11-02T21:09:54.360" UserId="3158" Text="When converting pressure cooker to slow cooker recipes like that (or vice versa) I find that maintaining those different cooking times is often important, otherwise you end up over cooking things. Now some things that's not a problem with... if you want them to cook into mush and just dissolve away into the dish, then yeah, throw them in early.&#xD;&#xA;&#xD;&#xA;In this particular case it looks like they're first cooking the dried beans a bit over half way, then building the sauce/gravy they are served in while doing the second half of the cooking. You will probably be able to get away with throwing it all in early if you want those other ingredients to just work into the sauce and not stand out as separate elements.&#xD;&#xA;&#xD;&#xA;(btw, note that you got the times backwards on that... at least relative to the recipe you linked to... the beans cook for 30 min alone, then 20 min with the seasonings.)" />
  <row Id="17992" PostHistoryTypeId="5" PostId="8784" RevisionGUID="dfb8e143-fc84-4d1d-98bf-59d45a88324a" CreationDate="2010-11-02T21:17:24.433" UserId="2782" Comment="Changing incorrect cooking times" Text="I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a [bandeja paisa](http://www.foodnetwork.com/recipes/40-a-day/bandeja-paisa-recipe/index.html) (similar to a Brazilian [feijoada](http://en.wikipedia.org/wiki/Feijoada)) on a slow cooker instead of a pressure cooker. Basically, I want to replicate the traditional method of cooking the beans on low heat (open fire) in a clay pot using a slow cooker.&#xD;&#xA;&#xD;&#xA;The pressure cooker recipe recommends to pressure-cook the beans for 30 minutes before adding the remaining ingredients (plantains, carrots, pork) and then pressure-cook everything for 20 more minutes. &#xD;&#xA;&#xD;&#xA;Could I add all the ingredients at once in a slow cooker and set it on low for a long cooking period (8 hours)? Or should I cook the the beans for a while before adding the rest of the ingredients?" />
  <row Id="17993" PostHistoryTypeId="2" PostId="8787" RevisionGUID="05667c4e-b594-43f0-b260-d3f878287885" CreationDate="2010-11-02T21:29:27.160" UserId="2574" Text="My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven when I have pies, bread, sides, etc. to prepare.&#xD;&#xA;&#xD;&#xA;Martha Stewart has a brief article on spatchcocking a turkey (removing the backbone and breaking the breasts so the bird is 'flat') and I was curious as to if anyone has ever done it before with a big bird, and to what degree of success. Did you baste the turkey while it was cooking? Heaven forbid I feed my picky family a dry turkey, I would never hear the end of it. &#xD;&#xA;&#xD;&#xA;I would practice with a large bird, but there's no way we'll be able to eat 40 lbs of turkey in a month!" />
  <row Id="17994" PostHistoryTypeId="1" PostId="8787" RevisionGUID="05667c4e-b594-43f0-b260-d3f878287885" CreationDate="2010-11-02T21:29:27.160" UserId="2574" Text="Has anyone successfully spatchcocked their Thanksgiving Turkey?" />
  <row Id="17995" PostHistoryTypeId="3" PostId="8787" RevisionGUID="05667c4e-b594-43f0-b260-d3f878287885" CreationDate="2010-11-02T21:29:27.160" UserId="2574" Text="&lt;turkey&gt;" />
  <row Id="17996" PostHistoryTypeId="2" PostId="8788" RevisionGUID="80667d5a-59fa-4603-afbc-65886a83db48" CreationDate="2010-11-02T22:05:05.797" UserId="3215" Text="This month's Bon Appetit features a step-by-step for roasting a butterflied turkey.  The stuffing is tucked under the skin.  They do recommend having the butcher take out the backbone for you." />
  <row Id="17997" PostHistoryTypeId="5" PostId="8788" RevisionGUID="ed734254-9d0b-426a-aca4-01c387739a80" CreationDate="2010-11-02T22:15:54.917" UserId="1816" Comment="added 77 characters in body" Text="[November 2010's][1] Bon Appetit features a step-by-step for roasting a butterflied turkey.  The stuffing is tucked under the skin.  They do recommend having the butcher take out the backbone for you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bonappetit.com/magazine/toc/november_2010_toc" />
  <row Id="17998" PostHistoryTypeId="2" PostId="8789" RevisionGUID="ff34c878-eb1c-4f51-9687-1fdae81a7a7d" CreationDate="2010-11-02T22:20:33.283" UserId="2909" Text="Since you're actually trying to find a lightweight, long shelf-life alternative to eggs and milk, powdered milk and powdered eggs are probably your best alternatives.&#xD;&#xA;&#xD;&#xA;If you want to have a mix-and-go arrangement, you're going to need dough conditioners and fillers that help prevent gluten from forming when you mix with liquid. Those would include ascorbic acid, alternative flours like malted barley or tapioca starch mixed with your wheat flour, and so on.&#xD;&#xA;&#xD;&#xA;However, if you are more flexible, I would recommend rehydrating the milk and eggs before mixing in flour, to minimize the formation of gluten. You have the same need when making pancakes with the normal ingredients, so it won't be any different here. You need to gently mix in the flour and other dry ingredients as the last step, and let the batter stay somewhat lumpy, or, for crepes, let the batter rest for a good 30 minutes to allow the strands of gluten to relax again.&#xD;&#xA;&#xD;&#xA;You seem to be concerned about cost. Powdered whole eggs are about $12-14/lb here, but this corresponds to roughly 48 eggs, which means you're paying roughly what you'd pay for higher quality eggs in the US (.25-30 cents each). Powdered milk, preferably spray-dried, is used at roughly 25 grams per 250 ml of &quot;milk&quot;, so about .20 Euro per 250ml, which is cheaper than fresh milk where I live (though I don't buy the cheapest ones).&#xD;&#xA;&#xD;&#xA;Additionally, you will need some form of fat, if not for flavor, for the purpose of preventing sticking to the pan, even with nonstick cookware. Also, it helps to have some in your batter because it helps reduce gluten formation. If you can't carry butter because of its shelf life, at least carry some vegetable oil.&#xD;&#xA;&#xD;&#xA;I've seen water+flour+fat-only pancakes of the thickness of crepes in Chinese cooking, but these are not browned, so you won't get the same thing you're expecting if you're trying to make crepes.&#xD;&#xA;&#xD;&#xA;If you don't mind crossing cultural boundaries, ground, soaked mung beans and ground rice are used in bindaeddeok, Korean style pancakes that are thicker than crepes but generally thinner than American pancakes. They can contain other ingredients in the batter, and are served with a dipping sauce made with soy sauce and vinegar, along with a few other flavorful ingredients (scallions, sesame, chili, perhaps). A similar concept exists in Southern India: Dosas, which are often made from ground urad dal, a kind of lentil, and ground rice, fermented at a warm temperature at least overnight, and often served with onions and chilies, in one of the simpler forms. Neither one of these resemble crepes in texture, however. In Vietnam, turmeric, flour and coconut milk are used in a stuffed pancake as well.&#xD;&#xA;&#xD;&#xA;For pancakes, you will need baking powder, or, if you're using buttermilk powder instead, at least baking soda. For crepes this isn't necessary." />
  <row Id="17999" PostHistoryTypeId="2" PostId="8790" RevisionGUID="753bb294-2e5a-473d-af1c-b04bf3a6c5bf" CreationDate="2010-11-02T22:25:10.897" UserId="2001" Text="I see three excellent questions here:&#xD;&#xA;&#xD;&#xA;1- How to cook a turkey without drying it out.&#xD;&#xA;http://cooking.stackexchange.com/questions/8037/how-do-you-keep-turkey-from-getting-too-dry  &#xD;&#xA;The quick answer to this question is always brining. I love brined turkey but often the drippings are too salty to make a gravy which is a tragedy. For that reason, and because of the faster cooking time, I wouldn't brine a butterflied turkey- or at least less than usual.&#xD;&#xA;&#xD;&#xA;Basting is unnecessary and will not help the meat stay moist. It will add flavor but if the meat is cooking in its own juices this won't be necessary.&#xD;&#xA;&#xD;&#xA;2- How to cook a turkey without monopolizing your oven.  &#xD;&#xA;I use Alton Brown's turkey roasting technique. He roasts at 500F for some time to fry the skin and then drops the heat for the actual roasting. If I am cramped for oven space I will do the 500F in the oven and then move the turkey to an electric roaster for the remainder of the cooking time. It doesn't brown as completely but the meat cooks beautifully.&#xD;&#xA;&#xD;&#xA;3- The question you actually asked: have I ever butterflied a large turkey.  &#xD;&#xA;Of course the larger mass will take longer to roast but it will still be faster than traditional roasting so I wouldn't worry about it become too dry. The recipes that I found after reading your question sound delicious:  &#xD;&#xA;http://projects.washingtonpost.com/recipes/2007/11/14/herb-crusted-roast-butterflied-turkey/  &#xD;&#xA;I think you should go for it.&#xD;&#xA;&#xD;&#xA;Thank you for asking this question. I am definitely going to try this with one of my turkeys this year." />
  <row Id="18000" PostHistoryTypeId="2" PostId="8791" RevisionGUID="d4bb2fa9-425b-4cbd-b897-9c6880a6d994" CreationDate="2010-11-02T22:53:56.940" UserId="295" Text="So, I'm a hobbyist and like to play with new recipes.  Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven and roast for a bit.  Then maybe move it back to the cooktop a bit.  It seems a bit odd, although deglazing seems a fairly common example.&#xD;&#xA;&#xD;&#xA;Well, the problem with this is most pans intended for the stove are very thin and perform poorly on the cooktop.  Most pans intended for the cooktop have plastic handles or other bits which seem like a poor idea to put in the oven.  I can get along passably with a dutch oven (one without legs) but those tend to be round and often an oval pan is good for roasting things.  What I've heard I need is a cassolette pan.&#xD;&#xA;&#xD;&#xA;Unfortunately, I'm finding the same problem in the stores.  Either pans don't have the weight for cooktop cooking, or they have plastic or rubberized handles.  Although I have found a **very** expensive line of colored dutch ovens in a couple of stores.&#xD;&#xA;&#xD;&#xA;Is there some way to determine if the rubberized bits are oven safe?  Other than buying one and voiding the warranty?  Any advice which would help determining whether a pan *might* survive?" />
  <row Id="18001" PostHistoryTypeId="1" PostId="8791" RevisionGUID="d4bb2fa9-425b-4cbd-b897-9c6880a6d994" CreationDate="2010-11-02T22:53:56.940" UserId="295" Text="Cassolette Pans - Cooking on the Stovetop and in the Oven" />
  <row Id="18002" PostHistoryTypeId="3" PostId="8791" RevisionGUID="d4bb2fa9-425b-4cbd-b897-9c6880a6d994" CreationDate="2010-11-02T22:53:56.940" UserId="295" Text="&lt;roasting&gt;&lt;pan&gt;&lt;sauteing&gt;" />
  <row Id="18003" PostHistoryTypeId="2" PostId="8792" RevisionGUID="8c2bfb49-5d4c-4600-8e6f-ddc668b1b682" CreationDate="2010-11-02T23:20:16.277" UserId="835" Text="A few ideas for you:&#xD;&#xA;&#xD;&#xA;You can use cast iron.  Depending on what you are cooking this works quite well - but beware what you deglaze with, you might take your finish off or impart a taste to your food.&#xD;&#xA;&#xD;&#xA;You can read the label on your rubber/plastic handle cookware.  Many are oven-safe to 350F or so, the label should tell you.&#xD;&#xA;&#xD;&#xA;You can use stainless steel or other all metal cookware.  [Paderno][1] is my (Canadian!) favourite.  Alternately go to your local restaurant supply store - so-called *professional* gear can actually be quite reasonable, because a kitchen has to buy so much of it.&#xD;&#xA;&#xD;&#xA;Good Luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.paderno.com/" />
  <row Id="18004" PostHistoryTypeId="5" PostId="8789" RevisionGUID="2c02310b-3652-4e2c-8c0f-23e7a86a0c81" CreationDate="2010-11-02T23:20:40.917" UserId="2909" Comment="buckwheat mentioned" Text="Since you're actually trying to find a lightweight, long shelf-life alternative to eggs and milk, powdered milk and powdered eggs are probably your best alternatives.&#xD;&#xA;&#xD;&#xA;If you want to have a mix-and-go arrangement, you're going to need dough conditioners and fillers that help prevent gluten from forming when you mix with liquid. Those would include ascorbic acid, alternative flours like malted barley or tapioca starch mixed with your wheat flour, and so on. Some will have other impacts on flavor and texture; buckwheat will add a nutty flavor and a crispier texture.&#xD;&#xA;&#xD;&#xA;However, if you are more flexible, I would recommend rehydrating the milk and eggs before mixing in flour, to minimize the formation of gluten. You have the same need when making pancakes with the normal ingredients, so it won't be any different here. You need to gently mix in the flour and other dry ingredients as the last step, and let the batter stay somewhat lumpy, or, for crepes, let the batter rest for a good 30 minutes to allow the strands of gluten to relax again.&#xD;&#xA;&#xD;&#xA;You seem to be concerned about cost. Powdered whole eggs are about $12-14/lb here, but this corresponds to roughly 48 eggs, which means you're paying roughly what you'd pay for higher quality eggs in the US (.25-30 cents each). Powdered milk, preferably spray-dried, is used at roughly 25 grams per 250 ml of &quot;milk&quot;, so about .20 Euro per 250ml, which is cheaper than fresh milk where I live (though I don't buy the cheapest ones).&#xD;&#xA;&#xD;&#xA;Additionally, you will need some form of fat, if not for flavor, for the purpose of preventing sticking to the pan, even with nonstick cookware. Also, it helps to have some in your batter because it helps reduce gluten formation. If you can't carry butter because of its shelf life, at least carry some vegetable oil.&#xD;&#xA;&#xD;&#xA;I've seen water+flour+fat-only pancakes of the thickness of crepes in Chinese cooking, but these are not browned, so you won't get the same thing you're expecting if you're trying to make crepes.&#xD;&#xA;&#xD;&#xA;If you don't mind crossing cultural boundaries, ground, soaked mung beans and ground rice are used in bindaeddeok, Korean style pancakes that are thicker than crepes but generally thinner than American pancakes. They can contain other ingredients in the batter, and are served with a dipping sauce made with soy sauce and vinegar, along with a few other flavorful ingredients (scallions, sesame, chili, perhaps). A similar concept exists in Southern India: Dosas, which are often made from ground urad dal, a kind of lentil, and ground rice, fermented at a warm temperature at least overnight, and often served with onions and chilies, in one of the simpler forms. Neither one of these resemble crepes in texture, however. In Vietnam, turmeric, flour and coconut milk are used in a stuffed pancake as well.&#xD;&#xA;&#xD;&#xA;For pancakes, you will need baking powder, or, if you're using buttermilk powder instead, at least baking soda. For crepes this isn't necessary." />
  <row Id="18005" PostHistoryTypeId="2" PostId="8793" RevisionGUID="f3186989-d4d7-4f79-85a8-dd9f4ea6d7d9" CreationDate="2010-11-02T23:52:00.403" UserId="67" Text="As someone who's discovered what plastic smells like when you get it too hot in the oven (hint: it stinks), I wouldn't suggest testing to see what the limit is on the temperature ... although it did add an interesting texture to the handles.&#xD;&#xA;&#xD;&#xA;The stuff I use that goes well from the stove to the oven is annodized aluminum and as sdg mentioned, cast iron.  &#xD;&#xA;&#xD;&#xA;Enamaled cast iron is nice too (which are likely the colored dutch ovens you saw), as it doesn't have the issues with acidic dishes like pot-roast (at least, it's acidic how I do it), but it can be rather pricy ... it's one of the collect a piece at a time over the course of a few years type investment, but it'll last for years.*  I would never buy it from most stores, as the markup's horrible, but you *can* get [Le Creuset from Amazon][1], and a few years ago I managed to get a rather nice set for a friend at like 60% off.  There's also now more competition -- Lodge makes a line of enameled cast iron which is much more reasonably priced, as does Cuisinart which is not quite as inexpensive but still more affordable than Le Creuset, but I've personally used neither one.&#xD;&#xA;&#xD;&#xA;(*) That is, unless you go to boil water, forget about it, and find that you've managed to melt the enamel on the pot, and it's now fused to the burner ... sure, my brother was 10 at the time, but I still have to bring up that he managed to fail at boiling water.&#xD;&#xA;&#xD;&#xA;(and okay, I admit it ... I have a whole two Le Creuset pieces ... there's a baking dish that I use all the time (enameled earthenware), and but the other one's a bad size for the number of people I cook for these days, so doesn't get used too often)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Le-Creuset-Kitchen-Housewares/b/ref=amb_link_4837272_3?ie=UTF8&amp;node=297815&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=top-1&amp;pf_rd_r=04BBA11QCRHM42SAD01P&amp;pf_rd_t=301&amp;pf_rd_p=302911001&amp;pf_rd_i=Le%20Creuset" />
  <row Id="18009" PostHistoryTypeId="5" PostId="8769" RevisionGUID="8de62d1d-a4f6-4b82-8db5-4ddd4cbca47e" CreationDate="2010-11-03T00:02:28.647" UserId="2909" Comment="typo will-&gt;well" Text="Unless there was sugar in your cream, there's nothing particularly sweet about this combination. Did you salt the pasta water to roughly seawater saltiness? If not, did you adjust salt before serving? If your pasta water was under-salted, that would explain the sweetness, since the only significant source of salt otherwise was the parmesan.&#xD;&#xA;&#xD;&#xA;Heavy cream is equivalent to 36-40% whipping cream.&#xD;&#xA;&#xD;&#xA;In the event that your cream was pre-sweetened, there's not much you could do except add salt and hope the sugar doesn't overwhelm. It's a fairly common technique to add sugar to a salty dish to make it taste richer, or salt to a sweet dish for a similar purpose. But it wouldn't work very well if the cream was very sweet. Since I've never seen sweetened whipped cream except in aerosol dispensers, I can't say for sure.&#xD;&#xA;" />
  <row Id="18011" PostHistoryTypeId="2" PostId="8795" RevisionGUID="22d561f0-0a84-4f31-9e29-c87e8a6fc83d" CreationDate="2010-11-03T05:26:31.920" UserId="3220" Text="Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?" />
  <row Id="18012" PostHistoryTypeId="1" PostId="8795" RevisionGUID="22d561f0-0a84-4f31-9e29-c87e8a6fc83d" CreationDate="2010-11-03T05:26:31.920" UserId="3220" Text="Does olive oil and balsamic vinegar together need to be refrigerated?" />
  <row Id="18013" PostHistoryTypeId="3" PostId="8795" RevisionGUID="22d561f0-0a84-4f31-9e29-c87e8a6fc83d" CreationDate="2010-11-03T05:26:31.920" UserId="3220" Text="&lt;oil&gt;&lt;vinegar&gt;&lt;refrigerator&gt;" />
  <row Id="18014" PostHistoryTypeId="2" PostId="8796" RevisionGUID="029331af-98cb-45c6-be50-0d183ce58980" CreationDate="2010-11-03T05:53:41.117" UserId="3158" Text="The biggest improvement to our stir fry came from replacing the soy sauce added to the dish at the end with hoisin sauce. A friend from China calls it &quot;asian ketchup&quot;. It's a lot thicker by itself, so you don't need the additional thickeners with it. It's also a lot more likely to burn, so be careful and don't add it too early. I still marinate the meat with soy sauce/(rice wine or apple) vinegar  ahead of time. " />
  <row Id="18015" PostHistoryTypeId="2" PostId="8797" RevisionGUID="28f3821f-bd40-47cc-9f8d-e08ea93f0a9f" CreationDate="2010-11-03T06:22:10.640" UserId="2951" Text="I don't think so unless it's not pure mixture of oil and vinegar as I think both of them can be stored un-frigerated independently. " />
  <row Id="18016" PostHistoryTypeId="5" PostId="8783" RevisionGUID="700535f2-b345-492b-bb33-45be1a13147d" CreationDate="2010-11-03T08:05:12.547" UserId="210" Comment="fixed typo" Text="I think mfg is close, but the issue isn't time -- it's temperature.&#xD;&#xA;&#xD;&#xA;Don't microwave at full power; I tend to go with 30-50% power for anything milk based, depending if you know you have a microwave that tends to be slower/faster than the recommended cook times on things.&#xD;&#xA;&#xD;&#xA;And of course, check on it, possibly stir once it once or twice during re-heating so you don't develop hot spots.  Yes, it'll take longer, but some things take time to keep from ruining.&#xD;&#xA;&#xD;&#xA;And, like mfg mentioned, don't try to get it too hot ... or you could end up with the same results again." />
  <row Id="18017" PostHistoryTypeId="2" PostId="8798" RevisionGUID="50914436-69f0-49c6-b1d6-95d115c72456" CreationDate="2010-11-03T09:24:02.290" UserId="1546" Text="I know cooking the eggs kills the salmonella and [that the risk is small even for raw eggs][1]. However, I stopped boiling the eggs in the same pot I'm boiling something else, like potatoes, when I learnt the salmonella is in the shell.&#xD;&#xA;&#xD;&#xA;Obviously, I'm not eating the shell and the eggs are washed. I wonder if I can boil everything in the same pot or not.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2957/is-it-safe-to-eat-raw-eggs&#xD;&#xA;" />
  <row Id="18018" PostHistoryTypeId="1" PostId="8798" RevisionGUID="50914436-69f0-49c6-b1d6-95d115c72456" CreationDate="2010-11-03T09:24:02.290" UserId="1546" Text="Can I boil eggs in the same pot I'm boling something else?" />
  <row Id="18019" PostHistoryTypeId="3" PostId="8798" RevisionGUID="50914436-69f0-49c6-b1d6-95d115c72456" CreationDate="2010-11-03T09:24:02.290" UserId="1546" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;boiling&gt;" />
  <row Id="18020" PostHistoryTypeId="2" PostId="8799" RevisionGUID="c8f80246-1509-4d0d-acb0-9c914809cc66" CreationDate="2010-11-03T09:26:39.573" UserId="2010" Text="Yes I would have thought this would be fine.  Though I've never done it myself.&#xD;&#xA;&#xD;&#xA;The only issues i can see are getting it soft boiled (for which my technique requires the eggs starting in cold water).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18021" PostHistoryTypeId="2" PostId="8800" RevisionGUID="3e963bc9-e86b-432f-b149-6d9d5234c32f" CreationDate="2010-11-03T09:27:43.550" UserId="1274" Text="I have recipes from cookbooks that combine-cook eggs (with green beans, for example). I'd therefore imagine it'd not be a problem.&#xD;&#xA;&#xD;&#xA;(Although my cookbooks can be wrong as well, of course)." />
  <row Id="18022" PostHistoryTypeId="6" PostId="8742" RevisionGUID="91804468-1df9-41c9-9e01-56d8d9f40072" CreationDate="2010-11-03T09:43:43.540" UserId="373" Comment="edited tags" Text="&lt;language&gt;&lt;traditional&gt;&lt;stews&gt;&lt;english-cuisine&gt;" />
  <row Id="18023" PostHistoryTypeId="2" PostId="8801" RevisionGUID="11351a79-06b6-4429-a4f4-aad238a403c1" CreationDate="2010-11-03T09:46:20.593" UserId="2951" Text="I personally reckon it's fine. &#xD;&#xA;&#xD;&#xA;Couple of points I like to make here are:&#xD;&#xA;&#xD;&#xA;1. Hygiene of eggs: Make sure you wash your eggs before you cook as surface of egg can be very dirty&#xD;&#xA;2. Maybe put the eggs in with cold water, otherwise, put the eggs when the water is hot may crack the eggs" />
  <row Id="18024" PostHistoryTypeId="2" PostId="8802" RevisionGUID="c49a8fb0-7ff8-4a05-93ba-416eb811c2cf" CreationDate="2010-11-03T10:02:28.130" UserId="3144" Text="As soon as one of the eggs gets cracked you might get a true mess, so it is safer to boil them separated from the rest of your meal. Otherwise there's no problem with it (taken the eggs are clean)." />
  <row Id="18025" PostHistoryTypeId="2" PostId="8803" RevisionGUID="9c846fdd-fed3-4fde-923d-cf6da20aad4b" CreationDate="2010-11-03T11:06:53.783" UserId="2911" Text="When I heat milk, sometimes a skin forms on it, which I'd like to avoid. I originally thought that this happens above some specific temperature, but after paying attention more closely, it seems to me that the skin forms while the milk is already cooling down again. Also, it does not happen every time, though I don't know what I do differently." />
  <row Id="18026" PostHistoryTypeId="1" PostId="8803" RevisionGUID="9c846fdd-fed3-4fde-923d-cf6da20aad4b" CreationDate="2010-11-03T11:06:53.783" UserId="2911" Text="Why and when does a skin form on heated milk and how can I prevent it?" />
  <row Id="18027" PostHistoryTypeId="3" PostId="8803" RevisionGUID="9c846fdd-fed3-4fde-923d-cf6da20aad4b" CreationDate="2010-11-03T11:06:53.783" UserId="2911" Text="&lt;cooking-techniques&gt;&lt;milk&gt;" />
  <row Id="18028" PostHistoryTypeId="2" PostId="8804" RevisionGUID="4315e738-5fee-4f75-9401-a16bb0f7d975" CreationDate="2010-11-03T11:32:04.497" UserId="2911" Text="According to our midwife, raw milk (and cheese made from raw milk) is not recommended during pregnancy, because there's a slight probability of catching a particular family of germs that can be harmful to the unborn. (Unfortunately, I forgot which family that is.)&#xD;&#xA;&#xD;&#xA;Raw milk definitely is quite alive with a lot of things. Short of extensive microbiological and medical studies, there's not a good way to tell whether that's a good thing. A healthy person might benefit from the stimulating effect on the immune system, and quite likely the majority of organisms in the milk is not harmful. I would also expect a number of organisms that actually assist in digesting the milk, which may account for claims about reducing allergies.&#xD;&#xA;&#xD;&#xA;Of course, it's a highly uncontrolled environment, so you might be unlucky and get some harmful germ occasionally. On the other hand, we eat quite a large variety of milk-processing organisms, as in cheese, yoghurt, kefir etc." />
  <row Id="18029" PostHistoryTypeId="2" PostId="8805" RevisionGUID="1aaf4e44-08ba-4e89-a2c2-d0e8fb829f5c" CreationDate="2010-11-03T11:34:31.503" UserId="2951" Text="I think I found the exact answer somewhere on the net. From my experience, I know frequent stirring and also adding cold milk when it cools down will prevent it. &#xD;&#xA;&#xD;&#xA;Also, I notice this also happens for soy milk and the layer from soy milk is used to create lots of different soy products&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/why-does-milk-form-a-skin-when-it-is-heated.htm&#xD;&#xA;&#xD;&#xA;*After you’ve heated a glass of milk or hot chocolate, sometimes the milk forms a skin on top of the liquid. The skin is comprised of solid proteins that combine with the milk’s fat molecules, which begin to evaporate as the milk is heated. These proteins, casein and beta, clump together when the liquid reaches a temperature of around 113 to 122 degrees Fahrenheit (45 to 50 Celsius). As the heating continues, the soft protein layer begins to dry out, which is why the milk forms a skin on the liquid’s surface. This layer of skin forms a hard barrier, causing steam to build up beneath it and increase the liquid’s temperature. When left alone, this often causes the milk to boil over.&#xD;&#xA;Though milk forms a skin when heated in most cases, there are several ways to prevent this skin from forming. If you plan to heat the milk over the stovetop, frequent stirring will break up the protein and fat molecules, so that the membrane will not develop. If you are heating milk in a microwave, you can place a wax paper lid known as a “cartouche” on top of the container, which will slow the evaporation process and maintain the milk’s liquid form.&#xD;&#xA;The milk forms a skin only on heated milk that contains fat. If you are heating skim milk, there is no danger of a skin forming on top. Because skim milk contains no fat, the protein molecules have nothing to bond with, and are unable to coagulate.&#xD;&#xA;When made with full-fat, unpasteurized milk, the milk forms a skin that is thicker than the skin on top of low fat milk. The layer of film that develops after heating whole milk can result in a traditional English delicacy called “clotted cream,” which is spread on scones for afternoon tea. To make your own version of clotted cream at home, you can combine two parts whole milk with one part heavy cream, warming the mixture on low heat until the milk forms a skin. Leave the mixture alone overnight, and in the morning, the milk combination will be covered with a rich, creamy layer that can be spooned onto scones or muffins.*" />
  <row Id="18030" PostHistoryTypeId="2" PostId="8806" RevisionGUID="25002e77-c002-4b98-b552-ce19532efd1d" CreationDate="2010-11-03T13:07:53.340" UserId="177" Text="I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it." />
  <row Id="18031" PostHistoryTypeId="1" PostId="8806" RevisionGUID="25002e77-c002-4b98-b552-ce19532efd1d" CreationDate="2010-11-03T13:07:53.340" UserId="177" Text="What is the technique for Vacuum Flask Cooking?" />
  <row Id="18032" PostHistoryTypeId="3" PostId="8806" RevisionGUID="25002e77-c002-4b98-b552-ce19532efd1d" CreationDate="2010-11-03T13:07:53.340" UserId="177" Text="&lt;cooking-techniques&gt;" />
  <row Id="18033" PostHistoryTypeId="6" PostId="8806" RevisionGUID="1719bf8e-4097-4a7e-8aa6-4f5df46b5654" CreationDate="2010-11-03T13:15:15.803" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;vacuum&gt;" />
  <row Id="18034" PostHistoryTypeId="6" PostId="8803" RevisionGUID="3bcc4756-18f4-49eb-96de-2b7d5b90ef4a" CreationDate="2010-11-03T13:16:02.947" UserId="41" Comment="edited tags" Text="&lt;milk&gt;" />
  <row Id="18035" PostHistoryTypeId="2" PostId="8807" RevisionGUID="49c38ea1-b9f1-49e0-aa87-77bd76b3aa43" CreationDate="2010-11-03T14:01:07.203" UserId="1675" Text="Salmonella can't survive boiling water, it would get killed at that temperature. It should be fine to boil everything in the same pot." />
  <row Id="18037" PostHistoryTypeId="2" PostId="8809" RevisionGUID="e755e5b2-eaa9-4570-9155-d533f97137cf" CreationDate="2010-11-03T17:23:49.643" UserId="1307" Text="I've spatchcocked our turkey the past two years and will never go back to the usual way. It just cooks so much faster. The spatchcocking itself isn't to hard, although you do have to be willing to inflict a little violence on the turkey.&#xD;&#xA;&#xD;&#xA;I basically follow [Mark Bittman's][1] recipe. The video is located [here][2]. I do, however cook a larger bird. The time I did it with an 18 pound bird it too a bit more than 90 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://events.nytimes.com/recipes/543/2002/11/20/45-Minute-Roast-Turkey/recipe.html?pagewanted=print&#xD;&#xA;  [2]: http://video.nytimes.com/video/2008/11/21/dining/1194833563448/roast-turkey-in-45-minutes.html" />
  <row Id="18038" PostHistoryTypeId="2" PostId="8810" RevisionGUID="68003c82-8def-41a6-acec-3160840201ae" CreationDate="2010-11-03T21:26:09.970" UserId="346" Text="We have both of Mollie Katzen's books for kids, *Pretend Soup* and *Honest Pretzels.* The recipes are decent and the layout really works for younger kids. An 11 year old might find them too basic, though.  " />
  <row Id="18039" PostHistoryTypeId="2" PostId="8811" RevisionGUID="ef2935dc-2cc0-4a11-8d88-252f163386a1" CreationDate="2010-11-03T22:39:14.590" UserId="3229" Text="I've had no problems boiling eggs in the same pot as my rice or pasta.&#xD;&#xA;&#xD;&#xA;I usually place them very gently into the boiling water. Haven't had any crack so far, but I'm guessing that's more good luck than good planning.&#xD;&#xA;&#xD;&#xA;The most important thing for me is that it saves on pan usage. I don't have very many, and using an entire pan/burner for an egg is a little overkill, compared to this alternative. The less washing up is nice too." />
  <row Id="18040" PostHistoryTypeId="2" PostId="8812" RevisionGUID="06d09d75-bda0-4f66-8849-d6529e6edb91" CreationDate="2010-11-03T22:45:37.637" UserId="641" Text="The risk: [Malta fever][1]&#xD;&#xA;&#xD;&#xA;A friend of mine got that from raw milk and **suffered** for years before the correct diagnosis.&#xD;&#xA;&#xD;&#xA;Go for pasteurized milk for your own safety and wellbeing.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Malta_fever" />
  <row Id="18041" PostHistoryTypeId="5" PostId="8702" RevisionGUID="bd40870f-661b-46c3-bbf6-bd1ad1f90711" CreationDate="2010-11-03T22:52:49.643" UserId="3178" Comment="changed formatting of answer" Text="I don't agree with the answer that states&#xD;&#xA;&#xD;&#xA;&quot;paella is a specific type of seafood casserole&quot;&#xD;&#xA;&#xD;&#xA;A Casserole is cooked in the oven (usually in a casserole dish or dutch oven), a paella should be cooked on the stove top in a paella pan or frying pan." />
  <row Id="18042" PostHistoryTypeId="2" PostId="8813" RevisionGUID="0ead3b44-c307-4ebe-89d2-edbde443d162" CreationDate="2010-11-03T22:57:32.253" UserId="3229" Text="The cookbook I use more than any other is [The Cook's Companion][1], which is a distinctly Australian book (covers ingredients found and grown here, etc) but there's no reason why it wouldn't be useful elsewhere in the world.&#xD;&#xA;&#xD;&#xA;As far as baking biscuits and cakes goes, there's no way I can go past the Country Women's Association (CWA) cookbook. Again an Australian creation, and it can't be found on Amazon, but it's the tome of English-style baking in Australia.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cooks-Companion-Complete-Ingredients-Australian/dp/1920989005/ref=sr_1_1?ie=UTF8&amp;qid=1288824765&amp;sr=8-1" />
  <row Id="18043" PostHistoryTypeId="2" PostId="8814" RevisionGUID="dff403f0-654c-433b-aeaa-af721b0e2611" CreationDate="2010-11-04T03:10:53.997" UserId="3158" Text="Yes. We've made potato salad with the eggs and the potatoes boiling together for generations." />
  <row Id="18044" PostHistoryTypeId="2" PostId="8815" RevisionGUID="3dc3e4af-d683-410f-8589-d7e044fb4f03" CreationDate="2010-11-04T04:15:00.333" UserId="3085" Text="When I worked at subway we had to cut all kinds of onions. This is what worked for us:&#xD;&#xA;&#xD;&#xA;Wet a paper towel, fold it (hot dog style), and place it under your eyes and over your nose. You have to make sure you don't lean down too much or the towel obviously falls off. Also, it helps to have a large nose.&#xD;&#xA;&#xD;&#xA;Then, if we either neglected to do that, or we simply had to cut too many of them, stepping inside the walk in freezer for just 30 seconds kind of re-sets your tears and buys you another 5 minutes or so of tear free cutting. &#xD;&#xA;&#xD;&#xA;Obviously most people don't have a walk in freezer, but i imagine sticking your face in a normal one will work equally as well." />
  <row Id="18045" PostHistoryTypeId="2" PostId="8816" RevisionGUID="0354996e-0054-4d60-a159-b62212a51abb" CreationDate="2010-11-04T05:37:28.953" UserId="3234" Text="I believe you might be looking for Cartellate, or Honey Pinwheels?  Check this site out and see if they look familiar. http://www.mangiabenepasta.com/cartellate.html&#xD;&#xA;There are a lot of different recipes for them, but some of what I came across look like what you were describing.  " />
  <row Id="18046" PostHistoryTypeId="2" PostId="8817" RevisionGUID="aa1a8c9b-fd0f-4941-8ffb-31ae5ec5fbb8" CreationDate="2010-11-04T05:55:51.987" UserId="3234" Text="Typically the pans or the packing have a marking on them to show if they are oven safe and ot what temperature.  Like SDG said, it's a good idea to just go with an all metal pan as you have to watch out for the teflon coating.  At higher temperatures the non-stick coatings can melt and give off some very toxic fumes, trust me on this one, talking from experience here.  &#xD;&#xA;&#xD;&#xA;Kitchen Aid makes a set of pans, with rubberized handles that is oven save, non-stick coating too, but only to 400 degrees.  If you need to go higher than that, I would stay with all metal. http://kitchenaidcookware.com/hbn/hbn_feat.shtml" />
  <row Id="18047" PostHistoryTypeId="2" PostId="8818" RevisionGUID="b6d89e5c-6790-4289-b196-2cf245fb36e0" CreationDate="2010-11-04T08:20:56.053" UserId="2065" Text="We had a large group over last night and so catered buffet style. However I have a lot of leftover dip - onion and garlic &amp; sour cream and chive. Ideally I'd like to use it up quite quickly.&#xD;&#xA;&#xD;&#xA;What can I use this in? " />
  <row Id="18048" PostHistoryTypeId="1" PostId="8818" RevisionGUID="b6d89e5c-6790-4289-b196-2cf245fb36e0" CreationDate="2010-11-04T08:20:56.053" UserId="2065" Text="How can I use up leftover dips?" />
  <row Id="18049" PostHistoryTypeId="3" PostId="8818" RevisionGUID="b6d89e5c-6790-4289-b196-2cf245fb36e0" CreationDate="2010-11-04T08:20:56.053" UserId="2065" Text="&lt;culinary-uses&gt;" />
  <row Id="18050" PostHistoryTypeId="2" PostId="8819" RevisionGUID="010e1616-635b-4b45-8ae9-137dbc18238b" CreationDate="2010-11-04T08:26:46.560" UserId="2951" Text="I don't have a good answer, but I would try to make a salad dressing with the dips.&#xD;&#xA;&#xD;&#xA;Otherwise, the dips are good for making sandwiches with Ham and Smoked Salmon." />
  <row Id="18051" PostHistoryTypeId="2" PostId="8820" RevisionGUID="9b84c2e8-fde8-414d-ae2f-3fe4b80d9c02" CreationDate="2010-11-04T10:27:30.733" UserId="2404" Text="It's a slow-cooking technique involving a thermal cooker, or vacuum flask, The pot/flask and contents are heated to cooking temperature, and then sealed in the flask. The flask more or less eliminates heat loss, so the food remains at cooking temperature for a long time, and slow-cooks without continued heating.&#xD;&#xA;&#xD;&#xA;See this Wikipedia article for more info:  &#xD;&#xA;http://en.wikipedia.org/wiki/Vacuum_flask_cooking" />
  <row Id="18052" PostHistoryTypeId="2" PostId="8821" RevisionGUID="005e1172-6bab-4aae-b5ba-c3ab1adb0eb2" CreationDate="2010-11-04T10:31:51.457" UserId="2010" Text="Just use it as extra tasty sour cream.&#xD;&#xA;&#xD;&#xA;I'd add it to tacos/burritos, Chillis, even some curries" />
  <row Id="18053" PostHistoryTypeId="2" PostId="8822" RevisionGUID="79e0fbe6-b894-4b91-bc13-a6cf0d90995f" CreationDate="2010-11-04T10:37:33.387" UserId="2404" Text="When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it?" />
  <row Id="18054" PostHistoryTypeId="1" PostId="8822" RevisionGUID="79e0fbe6-b894-4b91-bc13-a6cf0d90995f" CreationDate="2010-11-04T10:37:33.387" UserId="2404" Text="How can I prevent scum forming in the water when I poach eggs?" />
  <row Id="18055" PostHistoryTypeId="3" PostId="8822" RevisionGUID="79e0fbe6-b894-4b91-bc13-a6cf0d90995f" CreationDate="2010-11-04T10:37:33.387" UserId="2404" Text="&lt;eggs&gt;&lt;poaching&gt;" />
  <row Id="18056" PostHistoryTypeId="5" PostId="6855" RevisionGUID="f84e631e-7629-4794-ae63-4f1a0354246f" CreationDate="2010-11-04T11:05:36.183" UserId="304" Comment="added 19 characters in body" Text="These books will convince anyone that cooking without meat, dairy, or eggs can be incredibly delicious! &#xD;&#xA;&#xD;&#xA; - Veganomicon &#xD;&#xA; - Vegan Cupcakes Take Over&#xD;&#xA;   the World &#xD;&#xA; - Vegan Brunch &#xD;&#xA; - Viva Vegan" />
  <row Id="18057" PostHistoryTypeId="2" PostId="8823" RevisionGUID="f52ae062-7d6f-48b8-8971-62503642f6e1" CreationDate="2010-11-04T11:21:38.227" UserDisplayName="daniel" Text="I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelons of office staff in our building. Easy, right? Not so much; these dishes will need to be easily reheatable in a microwave. Are there any recipe sites out there which focus specifically on meals which don't degrade when microwaved?&#xD;&#xA;&#xD;&#xA;Alternatively, does anyone know of resources which discuss general principles for making food intended to be reheated in a microwave?&#xD;&#xA;&#xD;&#xA;(NB: yes, of course, one solution is to make cold dishes. That isn't doable for ten dishes per week. The majority must be hot.)&#xD;&#xA;" />
  <row Id="18058" PostHistoryTypeId="1" PostId="8823" RevisionGUID="f52ae062-7d6f-48b8-8971-62503642f6e1" CreationDate="2010-11-04T11:21:38.227" UserDisplayName="daniel" Text="Resources for reheatable meals, specifically fish?" />
  <row Id="18059" PostHistoryTypeId="3" PostId="8823" RevisionGUID="f52ae062-7d6f-48b8-8971-62503642f6e1" CreationDate="2010-11-04T11:21:38.227" UserDisplayName="daniel" Text="&lt;fish&gt;&lt;microwave&gt;&lt;resources&gt;" />
  <row Id="18060" PostHistoryTypeId="2" PostId="8824" RevisionGUID="624fbbf9-570c-4d81-8c6b-0033a6ec8aa3" CreationDate="2010-11-04T11:30:14.563" UserId="2800" Text="I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to strip the meat off the winglets." />
  <row Id="18061" PostHistoryTypeId="1" PostId="8824" RevisionGUID="624fbbf9-570c-4d81-8c6b-0033a6ec8aa3" CreationDate="2010-11-04T11:30:14.563" UserId="2800" Text="Should you strip meat off bones before putting them in a stock?" />
  <row Id="18062" PostHistoryTypeId="3" PostId="8824" RevisionGUID="624fbbf9-570c-4d81-8c6b-0033a6ec8aa3" CreationDate="2010-11-04T11:30:14.563" UserId="2800" Text="&lt;chicken&gt;&lt;stock&gt;" />
  <row Id="18063" PostHistoryTypeId="2" PostId="8825" RevisionGUID="c2eb7854-e777-44e8-b78c-bba97e73a7db" CreationDate="2010-11-04T11:31:55.997" UserDisplayName="daniel" Text="The scum is similar to that which forms on stock; it is made of proteins which have detached from the larger protein matrix in the egg, forming a secondary protein matrix on the surface of the water. I know of no way to avoid it, but there is absolutely nothing wrong with it. If your concern is cosmetic, I wouldn't worry; it largely disappears as the bubbles pop. If you _really_ want to get rid of it, give your poached eggs a quick rinse under warm water before drying and plating." />
  <row Id="18064" PostHistoryTypeId="2" PostId="8826" RevisionGUID="1e5d38fe-823a-4844-8349-0e5ff599a7a1" CreationDate="2010-11-04T11:32:19.843" UserId="1946" Text="Extra-virgin Olive Oil is a product with long life (one year until the next season will produce the next generation of products) and is stored at environment temperature, as long as it is prevented to be exposed to light and heat.&#xD;&#xA;&#xD;&#xA;Modena Traditional Balsamic Vinegar is a very long life product, deriving from a long term process during years, environment temperature too.&#xD;&#xA;&#xD;&#xA;Mixing them will not change they cold-affinity, so prevent the mixture from direct light and eat, no need for a refrigerator at all." />
  <row Id="18065" PostHistoryTypeId="2" PostId="8827" RevisionGUID="d78231c2-de70-473a-a792-6faf10d887df" CreationDate="2010-11-04T11:44:10.527" UserDisplayName="daniel" Text="As a general principle, any ingredients which do not require refrigeration on their own will not require refrigeration when mixed. A notable exception is raw garlic in olive oil; raw garlic carries botulinum spores, which propagate in anaerobic environments. Cold _helps_ to prevent the spores from multiplying and producing toxin, but doesn't prevent it entirely. In addition, you will find texture effects; olive oil is fairly unique among unprocessed (as in, unhydrogenated) vegetable fats in that it solidifies at refrigeration temperatures." />
  <row Id="18066" PostHistoryTypeId="2" PostId="8828" RevisionGUID="8f2928c9-f971-4524-8364-95e451e4b098" CreationDate="2010-11-04T12:14:36.040" UserId="3237" Text="I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need to add butter.&#xD;&#xA;&#xD;&#xA;I'd like to use vegetable oil instead of butter - most likely sunflower seed oil. Is that a good idea? Should I expect any problems? Will the result likely be a decent cake or something to just throw away?" />
  <row Id="18067" PostHistoryTypeId="1" PostId="8828" RevisionGUID="8f2928c9-f971-4524-8364-95e451e4b098" CreationDate="2010-11-04T12:14:36.040" UserId="3237" Text="What happens if I use vegetable oil in pastry?" />
  <row Id="18068" PostHistoryTypeId="3" PostId="8828" RevisionGUID="8f2928c9-f971-4524-8364-95e451e4b098" CreationDate="2010-11-04T12:14:36.040" UserId="3237" Text="&lt;baking&gt;&lt;oil&gt;" />
  <row Id="18069" PostHistoryTypeId="4" PostId="8828" RevisionGUID="de1e876e-dc06-41d2-99ee-ea39bc697138" CreationDate="2010-11-04T12:21:14.193" UserId="1816" Comment="Clarifying title, editing tags" Text="What happens if I use vegetable oil in a cake?" />
  <row Id="18070" PostHistoryTypeId="6" PostId="8828" RevisionGUID="de1e876e-dc06-41d2-99ee-ea39bc697138" CreationDate="2010-11-04T12:21:14.193" UserId="1816" Comment="Clarifying title, editing tags" Text="&lt;substitutions&gt;&lt;baking&gt;&lt;oil&gt;" />
  <row Id="18071" PostHistoryTypeId="2" PostId="8829" RevisionGUID="bd7e7da5-da01-47b7-82aa-80f08e13d263" CreationDate="2010-11-04T12:27:02.167" UserId="2951" Text="Your question isn't easy and I may need a few attempts to answer it.&#xD;&#xA;&#xD;&#xA;I can come back with a few suggestions&#xD;&#xA;&#xD;&#xA;1. Teriyaki Grilled salmon&#xD;&#xA;http://www.ecofish.com/recipes/salmon_teriyaki.htm&#xD;&#xA;&#xD;&#xA;2. Steam Fish Fillet with Shallot and Ginger&#xD;&#xA;http://aww.ninemsn.com.au/article.aspx?id=783795&#xD;&#xA;&#xD;&#xA;3. Fish Curry with Rice&#xD;&#xA;http://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry&#xD;&#xA;&#xD;&#xA;4. Smoked Salmon Pasta&#xD;&#xA;&#xD;&#xA;5. Baked Tuna Pasta&#xD;&#xA;&#xD;&#xA;I am sure you can google for the recipes of above. &#xD;&#xA;Also, I personally cooked all of them and I know for sure all of above are good for microwave reheat!&#xD;&#xA;&#xD;&#xA;The good tips for all the fish dishes are to make sure of gingers and wine!" />
  <row Id="18072" PostHistoryTypeId="2" PostId="8830" RevisionGUID="5b8abdd3-492e-4f5f-b29a-9a66059e156b" CreationDate="2010-11-04T12:28:27.487" UserId="1816" Text="The major difference between butter and oil is that butter is only 80% oil, with the rest being milk solids and water ([source][1]).  This means that using oil you will loose some of the water content that your cake should have, possibly resulting in a dryer cake.  On the plus side, cakes made with oil tend to try out slower than those made with butter.&#xD;&#xA;&#xD;&#xA;The other possible different, but one that is unlikely with a mix I'd think, is that it depends on the method of mixing in your fat.  If the butter is to be whipped or creamed while softened this creates a different texture than one you could get with oil or melted butter.  Whipped butter or especially butter creamed with sugar provides a network of air bubbles that act as a raising agent during cooking, and the result is a pound cake like crumb.  If your recipe calls for melted butter, though, this is not a concern - the result is more like a traditional muffin or quick bread crumb.&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/ButterVsOil.htm" />
  <row Id="18073" PostHistoryTypeId="2" PostId="8831" RevisionGUID="cbe165c7-abae-4276-a8ab-d6f3d54717b3" CreationDate="2010-11-04T12:37:04.060" UserId="2951" Text="Agreed with gkrogers. &#xD;&#xA;&#xD;&#xA;The good way of using Vacuum pot/flask include the following: &#xD;&#xA;&#xD;&#xA;1. Make any type of Stock &#xD;&#xA;2. Cook Stew&#xD;&#xA;3. Make Curries&#xD;&#xA;&#xD;&#xA;If you want to use it as a real Chinese, you must try this dish&#xD;&#xA;&#xD;&#xA;Cantonese Braised Beef Brisket with Daikon (White) Radish&#xD;&#xA;&#xD;&#xA;Ingredients:&#xD;&#xA;&#xD;&#xA; - 650g Beef Brisket chopped into chunks&#xD;&#xA; - 450g Daikon Radish - peeled and chopped into chunks 1/4 cup&#xD;&#xA; - Shaoxing Wine [ or any rice wine]&#xD;&#xA; - 5 slices Ginger &#xD;&#xA; - 3 cloves Garlic - crushed 1 &#xD;&#xA; - 1/2 tbs Chu Hou Sauce &#xD;&#xA; - 1 Star Anise &#xD;&#xA; - 1 Cinnamon Stick &#xD;&#xA; - 1 small piece of Rock Sugar [ Or Brown Sugar]&#xD;&#xA; - Light Soy Sauce Cornstarch Slurry&#xD;&#xA;&#xD;&#xA;Directions:&#xD;&#xA;&#xD;&#xA;- Brown beef in a large pot with a little bit of oil then remove from pot.&#xD;&#xA;- In the same pot, add ginger and garlic, saute until fragrant.&#xD;&#xA;- Deglaze with Shaoxing wine.&#xD;&#xA;- Add beef brisket.&#xD;&#xA;-  Mix in Chu Hou sauce.&#xD;&#xA;- Add star anise, cinnamon stick, rock sugar and enough water to cover all ingredients.&#xD;&#xA;- Add radish, bring liquid to boil, lower heat and cover to simmer until meat is tender (at least 1 1/2 hours). &#xD;&#xA;- Stir the ingredients around half way through.&#xD;&#xA;- Add light soy sauce to taste.&#xD;&#xA;- Thicken with corn starch slurry.&#xD;&#xA;&#xD;&#xA;http://www.pigpigscorner.com/2009/05/cantonese-braised-beef-brisket-with.html" />
  <row Id="18074" PostHistoryTypeId="2" PostId="8832" RevisionGUID="627cb720-0312-42ba-8f19-04cfcb773303" CreationDate="2010-11-04T12:39:04.397" UserId="3237" Text="Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy.&#xD;&#xA;&#xD;&#xA;Using yeast is rather inconvenient - it can be dead already or if the yeast is submerged in too hot water it can die and also waiting for yeast to work to let it gas-fill the pastry before baking is also not that convenient. Looks like the baking powder is more convenient - it can be stored for ages, can be mixed with hot water, baking can be started immediately after mixing the pastry.&#xD;&#xA;&#xD;&#xA;Why is yeast used then? What are those advantages of yeast tham make people use yeast and not the baking powder?" />
  <row Id="18075" PostHistoryTypeId="1" PostId="8832" RevisionGUID="627cb720-0312-42ba-8f19-04cfcb773303" CreationDate="2010-11-04T12:39:04.397" UserId="3237" Text="Why use yeast instead of baking powder?" />
  <row Id="18076" PostHistoryTypeId="3" PostId="8832" RevisionGUID="627cb720-0312-42ba-8f19-04cfcb773303" CreationDate="2010-11-04T12:39:04.397" UserId="3237" Text="&lt;baking&gt;&lt;yeast&gt;&lt;baking-powder&gt;" />
  <row Id="18077" PostHistoryTypeId="2" PostId="8833" RevisionGUID="c01fae3f-9d49-4ccf-9b60-cc886a5f5dc4" CreationDate="2010-11-04T12:56:53.150" UserId="2001" Text="First of all- yeast is not nearly as complicated to use as your question would seem to imply. Yes it is a living organism but it is a very simple one. Active dry yeast will stay viable for years in the freezer and it is easy enough to avoid adding it to water that is too hot for it.&#xD;&#xA;&#xD;&#xA;It can be inconvenient to wait for yeast products to rise but there are two very important benefits:&#xD;&#xA;&#xD;&#xA;1) Yeast will keep producing CO2 as long as there are sugars to eat- this means that you can raise tougher doughs- like bread dough- where baking powder just wouldn't have enough lift.&#xD;&#xA;&#xD;&#xA;2) Flavor. This is the big one. Baking powder tastes gross. At best you can't taste it at all. Yeast risen products have a distinct complex flavor that you can't get any other way." />
  <row Id="18078" PostHistoryTypeId="2" PostId="8834" RevisionGUID="7e53c68a-3ce7-4847-8f89-e71bc75f964f" CreationDate="2010-11-04T12:59:31.037" UserId="1816" Text="Baking powder, especially if too great a quantity is used, adds an unpleasant flavor to a baked good.  Even in an appropriate quantity it can be noticeable and it certainly doesn't do anything to enhance the flavor.  Many baked goods traditionally don't use a chemical leavener at all, but instead rely on technique.  Creaming butter and sugar together or whipping egg whites was historically used to make cakes which rose solely based on the bubble network that was created.&#xD;&#xA;&#xD;&#xA;Yeast, on the other hand, creates a delightful flavor that you associate with your favorite crusty loaf of bread.  Yeast can be used not only in making bread but also in some excellent cakes ([St. Louis Gooey Butter Cake][1], for example, although many &quot;knock off&quot; recipes cheat here and miss out on the true goodness).  Yeast also provides a significantly different texture during the rising due to the intentional creation of a gluten network (usually something you absolutely don't want in a quick bread or quick cake) - you don't get a crumb with big, airy wholes from baking powder or baking soda with an acid.&#xD;&#xA;&#xD;&#xA;Also, in my experience baking powder lasts six months in the pantry and yeast lasts at least six months in the fridge.  The shelf life is not so different.&#xD;&#xA;&#xD;&#xA;If yeast scares you, you may want to check out some of the proponents of the [no-knead bread][2] technique.&#xD;&#xA;&#xD;&#xA;For a lot more information on this subject, there is a recent publication that covers all sorts of [leavening agents][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2010/03/st-louis-gooey-butter-cake/&#xD;&#xA;  [2]: http://www.nytimes.com/2006/11/08/dining/081mrex.html&#xD;&#xA;  [3]: http://www.amazon.com/Leavening-Agents-Salt-rising-Fermentation-Aerated/dp/1113083700/ref=sr_1_1/175-4108083-2525931?ie=UTF8&amp;s=books&amp;qid=1288875410&amp;sr=8-1" />
  <row Id="18079" PostHistoryTypeId="2" PostId="8835" RevisionGUID="e580e581-63c0-4763-b8c2-508d625754ed" CreationDate="2010-11-04T13:37:24.077" UserId="2569" Text="Meat can add a lot of good flavor to a stock, but it can cause a lot of &quot;scum&quot; to form, so you have to be more diligent in your skimming, otherwise you get cloudiness. The bigger problem with winglets is that they're mostly skin, which equals fat, which is generally not a good thing for stock. Again, though, there's a way to fix it: refrigerate the stock, then remove the fat that solidifies on top.&#xD;&#xA;&#xD;&#xA;Other than that, there are the usual bits of advice-&#xD;&#xA;&#xD;&#xA;* Add a whole onion, skin on - the skin provides good color&#xD;&#xA;* Add flavorful vegetables: carrots and carrot-shaped root veggies, celery stalks&#xD;&#xA;* Cook low and slow&#xD;&#xA;* Do add spices (whole peppercorns, whole allspice), but don't go overboard with them&#xD;&#xA;* When scum starts to form, skim it off with a strainer or a spoon, whichever works better for you&#xD;&#xA;* Did I mention cooking low and slow?" />
  <row Id="18080" PostHistoryTypeId="2" PostId="8836" RevisionGUID="c45d3d8e-ce24-493d-9ad2-c6e3b00df964" CreationDate="2010-11-04T14:04:35.510" UserId="1664" Text="I've had excellent results using my vacuum flask cooker to do [slow-cooked eggs][1]. Also known as 63° eggs because they're usually *sous vide* cooked to 63° C. These eggs are a feature at fancy restaurants all over New York.  Here's a picture of a dish from Eleven Madison Park:&#xD;&#xA;&#xD;&#xA;![slow-cooked egg dish][2]&#xD;&#xA;&#xD;&#xA;  &gt; from my favorite English-language Japanese cooking blog, [justhungry.com][3]&#xD;&#xA;&#xD;&#xA;Provided you have the equipment (vacuum cooker, thermometer) and your tap water is hot enough, these eggs could not be easier. You do them without even turning on the stove.&#xD;&#xA;&#xD;&#xA; 1. Put four or more eggs in a bowl.&#xD;&#xA; 2. Run your tap water on hot until it won't get any hotter. Take a temperature reading and make sure your hot water is hotter than 64° C (147° F). Don't worry if it's much hotter than this. That's actually good.&#xD;&#xA; 3. Cover the eggs with hot tap water. Fill the vacuum flask cooker a quarter of the way with hot tap water and close. Go do something else for 10 minutes. (Boil the pasta?)&#xD;&#xA; 4. Run the tap again to get hot, dump the water from both bowl and cooker.&#xD;&#xA; 5. Fill cooker 2/3 way with hot tap water. Put eggs in the cooker. (I use a steamer basket to keep them suspended in the middle of the water, but I'm not sure it's totally necessary.)&#xD;&#xA; 6. Take a temperature reading and adjust the water to 64° C (147° F) by adding cool water, if necessary.&#xD;&#xA; 7. After 30 minutes, take the eggs out with a slotted spoon and crack them over whatever you want to make more delicious.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/&#xD;&#xA;  [2]: http://i.stack.imgur.com/13L9R.jpg&#xD;&#xA;  [3]: http://www.justhungry.com/another-new-york-roundup-bagels-madison-park" />
  <row Id="18081" PostHistoryTypeId="5" PostId="8830" RevisionGUID="d8f6301b-ea51-4350-928e-cb52f3055e2c" CreationDate="2010-11-04T14:38:09.617" UserId="1816" Comment="Added flavor info." Text="The major difference between butter and oil is that butter is only 80% oil, with the rest being milk solids and water ([source][1]).  This means that using oil you will loose some of the water content that your cake should have, possibly resulting in a dryer cake.  On the plus side, cakes made with oil tend to try out slower than those made with butter.&#xD;&#xA;&#xD;&#xA;The other possible different, but one that is unlikely with a mix I'd think, is that it depends on the method of mixing in your fat.  If the butter is to be whipped or creamed while softened this creates a different texture than one you could get with oil or melted butter.  Whipped butter or especially butter creamed with sugar provides a network of air bubbles that act as a raising agent during cooking, and the result is a pound cake like crumb.  If your recipe calls for melted butter, though, this is not a concern - the result is more like a traditional muffin or quick bread crumb.&#xD;&#xA;&#xD;&#xA;Finally, a vegetable oil has a fairly neutral taste.  Usually when a vegetable oil is called for, this is desirable.  Butter on the other hand has a more interesting flavor.  Your cake may be a bit bland without it.&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/ButterVsOil.htm" />
  <row Id="18082" PostHistoryTypeId="2" PostId="8837" RevisionGUID="e721e3ae-3acc-415d-8313-4b1be8a950ef" CreationDate="2010-11-04T14:58:23.337" UserId="2131" Text="I'm using this wonderfull pizza oven at home:&#xD;&#xA;&#xD;&#xA;i.imgur.com/Z3TSd.jpg (Only can post one link and no images)&#xD;&#xA;&#xD;&#xA;It creates up to 400°C (750°F) heat and is specially designed for baking pizza. It costs about $100, but I couldn't find any reference in the US for it. (I'm from germany) &#xD;&#xA;&#xD;&#xA;I did buy it at [Amazon.de][2]&#xD;&#xA;&#xD;&#xA;  [2]: http://www.amazon.de/Bestron-DLD9070-Pizzasteinofen-mit-Fenster/dp/B001ERZRQU/ref=sr_1_2?ie=UTF8&amp;s=kitchen&amp;qid=1288882275&amp;sr=8-2" />
  <row Id="18083" PostHistoryTypeId="2" PostId="8838" RevisionGUID="25fb2d89-9bb3-49e8-84ea-ceb53dbec1df" CreationDate="2010-11-04T15:04:39.967" UserId="2001" Text="Buttermilk is already thoroughly packed with live bacteria. During its manufacture, that bacteria already consumed some portion of the available lactose and turned it into lactic acid.&#xD;&#xA;&#xD;&#xA;Because of the lack of food, acidity, and the extreme competition it is pretty hard for buttermilk to go bad. The good bacteria will stay active and the buttermilk will get thicker and more sour until it runs out of lactose. In fact- when your buttermilk container has about 1/2 cup left you can make more just by refilling the container with milk and leaving it to ferment on the counter for a day. If you use it up more quickly than the bacteria eat the lactose then you can keep this up indefinitely.&#xD;&#xA;&#xD;&#xA;Don't worry if it is thicker- if it still smells good then it probably is. As Noctrine said- mold around the lip is the worst risk. I am not a food chemist and despite my personal experience- if you ever suspect that food is bad just throw it out. $2 of buttermilk isn't worth an unpleasant afternoon." />
  <row Id="18084" PostHistoryTypeId="2" PostId="8839" RevisionGUID="5d4dc1ce-a7a3-419b-b5e8-16882c26076a" CreationDate="2010-11-04T15:33:43.203" UserId="318" Text="I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive oil in slowly (ideally drop by drop) while whisking. &#xD;&#xA;&#xD;&#xA;First, this is a pain because you need 3 hands. Ok you don't really, but it isn't easy to do with 2 hands. &#xD;&#xA;&#xD;&#xA;Second, it seems like I still need to shake the dressing a lot before putting it over salad, especially if the dressing has been in the refrigerator. &#xD;&#xA;&#xD;&#xA;Finally, the question: what is the upside of all this doing-it-slowly when you add the oil to the mix? As far as I can tell, it makes a tiny tiny bit of difference: there will still be some tiny tiny drops of vinegar suspended in the oil a few days later. Why would Julia and Emeril think this is such a big deal? " />
  <row Id="18085" PostHistoryTypeId="1" PostId="8839" RevisionGUID="5d4dc1ce-a7a3-419b-b5e8-16882c26076a" CreationDate="2010-11-04T15:33:43.203" UserId="318" Text="what is the purpose of adding oil to balsamic vinaigrette slowly? " />
  <row Id="18086" PostHistoryTypeId="3" PostId="8839" RevisionGUID="5d4dc1ce-a7a3-419b-b5e8-16882c26076a" CreationDate="2010-11-04T15:33:43.203" UserId="318" Text="&lt;salad&gt;&lt;salad-dressing&gt;&lt;olive-oil&gt;" />
  <row Id="18087" PostHistoryTypeId="6" PostId="8839" RevisionGUID="bda68193-9c35-4b8a-8e3d-05038d88adf2" CreationDate="2010-11-04T15:44:34.293" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;salad&gt;&lt;salad-dressing&gt;&lt;olive-oil&gt;" />
  <row Id="18088" PostHistoryTypeId="6" PostId="1127" RevisionGUID="f9cbcc55-2f05-4c57-875e-d1a5dc02e1e0" CreationDate="2010-11-04T15:44:55.027" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;milk&gt;&lt;buttermilk&gt;" />
  <row Id="18089" PostHistoryTypeId="2" PostId="8840" RevisionGUID="280b85aa-52f2-4d3f-8c14-23091eb61013" CreationDate="2010-11-04T15:56:47.987" UserId="2047" Text="The purpose of adding oil slowly is to make a smoother [emulsion][1]. It will stay together on its own longer this way, but will always separate eventually. You can add a bit of mustard (an emulsifier) to your vinaigrette to keep it stable.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Emulsion" />
  <row Id="18090" PostHistoryTypeId="2" PostId="8841" RevisionGUID="4b063308-e14f-40c6-ac99-cead18e187e1" CreationDate="2010-11-04T15:58:02.433" UserId="2001" Text="I assume that the recipes also include a weak emulsifier like mustard.&#xD;&#xA;&#xD;&#xA;In the presence of an emulsifier adding the oil slowly will create an emulsion. The oil will be basically dissolved into the vinegar. This will result in a vinaigrette that will be slightly more viscous and will adhere better to the target food.&#xD;&#xA;&#xD;&#xA;With weak emulsifiers this is still temporary because the emulsion is not stable. Using a more powerful emulsifier like xanthan gum or lecithin would be permanent but I don't know if that would still be considered a vinaigrette. You would easily cross the line into mayonnaise.&#xD;&#xA;&#xD;&#xA;In short- not having tried your particular recipes- if they are recommending the extra work to form a better emulsion then they are probably expecting the vinaigrette to be served immediately and not days later." />
  <row Id="18091" PostHistoryTypeId="2" PostId="8842" RevisionGUID="2ff2ef75-9311-47c3-babd-81113088c88b" CreationDate="2010-11-04T16:12:47.990" UserId="1393" Text="Specifically, the reason you whisk it in slowly at first is to create small drops. If you just dump the oil in fast, it will adhere to itself and make it impossible to break up into droplets dispersed in the vinegar (or other water based liquid, such as lemon juice). This is the definition of an emulsion: tiny droplets of one liquid evenly dispersed in another. Once you've got the emulsion started, you can pour in the oil a bit faster because the already suspended droplets reduce the room for a big blob of oil to form, and act sort of as &quot;sandpaper&quot; to break up the incoming stream as you whisk." />
  <row Id="18092" PostHistoryTypeId="2" PostId="8843" RevisionGUID="0c647747-ad00-48d4-b930-691bf4304785" CreationDate="2010-11-04T16:15:26.213" UserId="1393" Text="One big difference is the texture at different temperatures. Butter is a soft solid at room temp while (most) oil is a liquid. So the oil-based cake will be moister but also may feel oily. If you plan to refrigerate and serve cold though, oil can be an advantage because butter is so solid it will make the cake seem tough and dry." />
  <row Id="18093" PostHistoryTypeId="2" PostId="8844" RevisionGUID="5addfa62-54df-4994-a032-b6c8e45b1a8f" CreationDate="2010-11-04T18:26:31.260" UserId="1484" Text=" - Mix it with mashed potatoes and use it as a filling for pirogies. &#xD;&#xA; - Spread it on bread, top with cheese, and broil for a garlic-bread-like concoction (Hell, add garlic if you want as well, it can't hurt most of the time). &#xD;&#xA; - Thin it out with milk or whatnot and use it as salad dressing.&#xD;&#xA; - Mix with ground beef, noodles, cheese, and a tiny bit of milk for a hamburger helper-esque meal. &#xD;&#xA; - Make a [broccoli casserole][1].&#xD;&#xA;&#xD;&#xA;This site also has some good suggestions: http://hubpages.com/hub/Creative-Uses-for-Leftover-Party-Dip&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooks.com/rec/doc/0,1750,144184-228203,00.html" />
  <row Id="18094" PostHistoryTypeId="2" PostId="8845" RevisionGUID="eaa5be56-5876-4f13-90f7-c0e4abc73907" CreationDate="2010-11-04T18:43:32.103" UserId="1306" Text="&#xD;&#xA;&#xD;&#xA;I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. &#xD;&#xA;&#xD;&#xA;As soon as I toss them in there is an explosion of grease that makes a huge mess. After it simmers down though, I can cook the fries without spilling anymore grease.&#xD;&#xA;&#xD;&#xA;Is there anyway to avoid the initial uproar?" />
  <row Id="18095" PostHistoryTypeId="1" PostId="8845" RevisionGUID="eaa5be56-5876-4f13-90f7-c0e4abc73907" CreationDate="2010-11-04T18:43:32.103" UserId="1306" Text="Anyway to avoid grease splatter?" />
  <row Id="18096" PostHistoryTypeId="3" PostId="8845" RevisionGUID="eaa5be56-5876-4f13-90f7-c0e4abc73907" CreationDate="2010-11-04T18:43:32.103" UserId="1306" Text="&lt;frying&gt;" />
  <row Id="18097" PostHistoryTypeId="2" PostId="8846" RevisionGUID="17191337-5a06-4189-b0e3-2881bfb359fe" CreationDate="2010-11-04T18:56:15.020" UserId="3242" Text="Use a deeper dish. Fries shouldn't be fried in a skill. use a 4+ quart pan.&#xD;&#xA;Then cover with a metal screen to reduce the splatter." />
  <row Id="18098" PostHistoryTypeId="2" PostId="8847" RevisionGUID="815c49e2-ebc9-45fb-8404-5ec32d0b84b5" CreationDate="2010-11-04T18:56:55.447" UserId="1484" Text="You shouldn't be 'tossing' the fries into the pan. Put them in slowly, using a tray or slotted spoon. Make sure to have the container no more than halfway full of oil. I learned this the hard way working in a cafeteria, the results can be messy and painful :(" />
  <row Id="18099" PostHistoryTypeId="16" PostId="8819" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-04T19:27:10.427" UserId="41" />
  <row Id="18100" PostHistoryTypeId="16" PostId="8821" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-04T19:27:10.427" UserId="41" />
  <row Id="18101" PostHistoryTypeId="16" PostId="8844" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-04T19:27:10.427" UserId="41" />
  <row Id="18102" PostHistoryTypeId="16" PostId="8818" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-11-04T19:27:10.427" UserId="41" />
  <row Id="18103" PostHistoryTypeId="2" PostId="8848" RevisionGUID="cc8a70a0-aeb6-4eff-811d-9ff11b546ebf" CreationDate="2010-11-04T20:11:58.770" UserId="1887" Text="Other considerations: &#xD;&#xA;&#xD;&#xA;1) You can buy a splatter shield - it's a very fine wire mesh on a long handle. It works very well. &#xD;&#xA;&#xD;&#xA;2) One of the things that can cause splatter is when water or ice hits the oil -- make sure your fries are as dry as possible before putting them in. " />
  <row Id="18104" PostHistoryTypeId="2" PostId="8849" RevisionGUID="1a8acbc0-0941-4881-a7f4-a07dddd9506d" CreationDate="2010-11-04T21:49:56.047" UserDisplayName="Guillaume" Text="I soak my beans 24 to 30 hours then slow cook in a clay pot in the oven, that the best taste you can get out of the beans.&#xD;&#xA;&#xD;&#xA;Claybourg.com sells great beans pots, unglazed and glazed see at these links if you needed&#xD;&#xA;&#xD;&#xA;http://www.claybourg.com/Clay-Faitouts,-stew-pots,-bean-pots,-serving-dishes/c24/index.html" />
  <row Id="18105" PostHistoryTypeId="5" PostId="8846" RevisionGUID="c4522fcc-70f0-47f7-acde-33cb14866652" CreationDate="2010-11-04T22:14:00.757" UserId="446" Comment="formatting and spelling" Text="Use a deeper dish. Fries shouldn't be fried in a skillet. Use a 4+ quart pan.&#xD;&#xA;Then cover with a metal screen to reduce the splatter." />
  <row Id="18106" PostHistoryTypeId="2" PostId="8850" RevisionGUID="54d3cd47-ac34-4c36-a94d-c0d4b248e42f" CreationDate="2010-11-04T23:19:02.593" UserId="201" Text="Frozen fries often have a lot of water at the surface too, which is why restaurants that serve fries from frozen often let them sit out for 10-20 minutes before dropping them in the fryer.  This does two things:&#xD;&#xA;&#xD;&#xA;* Lets the surface ice melt and evaporate&#xD;&#xA;* Brings their temperature up &#xD;&#xA;" />
  <row Id="18107" PostHistoryTypeId="2" PostId="8851" RevisionGUID="b536f48c-a939-4cb7-b1aa-513b922216e8" CreationDate="2010-11-04T23:30:34.920" UserId="201" Text="A few tricks I've seen used in restaurants:&#xD;&#xA;&#xD;&#xA;* Add a bit of vinegar to the water (supposed to cut scum, keeps egg together better)&#xD;&#xA;* Increase the surface area of the pan (many restaurants use a large rectangular pan for poaching)&#xD;&#xA;* Use more water (reduce the ratio of protein bits to water)&#xD;&#xA;* Slide the eggs in more carefully and use fresher eggs (less protein separates)" />
  <row Id="18108" PostHistoryTypeId="2" PostId="8852" RevisionGUID="5b694913-33a4-41c3-bd97-e2e51bc12090" CreationDate="2010-11-04T23:39:45.423" UserId="201" Text="A few principles for re-heatable food that I've found over the years:&#xD;&#xA;&#xD;&#xA;* Things with or in sauces heat nicely&#xD;&#xA;* Dry things don't heat as well (plain rice, for example)&#xD;&#xA;* Liquid distribution in the dish is important for even heating&#xD;&#xA;* Dryer things like meats heat better when they have glazes or toppings (keep steam in)&#xD;&#xA;* Things you can stir up mid-heat are nice for even heating&#xD;&#xA;* Flavours improve over time, use this to make reheated dishes better&#xD;&#xA;* Food continues to cook in the microwave (and dry out), so avoid overcooked.  This goes double for noodles (nothing worse than mushy noodles)&#xD;&#xA;* Thickened sauces (especially with flour) reheat thicker than when cooked&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18109" PostHistoryTypeId="2" PostId="8853" RevisionGUID="c473827e-e6da-4ab3-9d17-7ba5993ccaa5" CreationDate="2010-11-04T23:44:00.363" UserId="201" Text="I always make too much dip.  Luckily recycling dips is easy:&#xD;&#xA;&#xD;&#xA;* Dips make great sandwich and burger spreads&#xD;&#xA;* Thin with milk and use as dressing&#xD;&#xA;* Freeze it with some chicken and use as marinade &#xD;&#xA;* Add it to meatballs or meatloaf&#xD;&#xA;* Add as the sauce to a casserole (a great magnet for leftovers)&#xD;&#xA;* Use as a pizza topping (pan-fried chicken, onions, peppers, and your dip)" />
  <row Id="18110" PostHistoryTypeId="5" PostId="8829" RevisionGUID="edff3c17-1bf2-42ae-81c2-04f7d7b74be0" CreationDate="2010-11-04T23:57:38.177" UserId="2951" Comment="added 961 characters in body" Text="Your question isn't easy and I may need a few attempts to answer it.&#xD;&#xA;&#xD;&#xA;I can come back with a few suggestions&#xD;&#xA;&#xD;&#xA;1. Teriyaki Grilled salmon&#xD;&#xA;http://www.ecofish.com/recipes/salmon_teriyaki.htm&#xD;&#xA;&#xD;&#xA;2. Steam Fish Fillet with Shallot and Ginger&#xD;&#xA;http://aww.ninemsn.com.au/article.aspx?id=783795&#xD;&#xA;&#xD;&#xA;3. Fish Curry with Rice&#xD;&#xA;http://www.jamieoliver.com/recipes/fish-recipes/keralan-fish-curry&#xD;&#xA;&#xD;&#xA;4. Smoked Salmon Pasta&#xD;&#xA;&#xD;&#xA;5. Baked Tuna Pasta&#xD;&#xA;&#xD;&#xA;I am sure you can google for the recipes of above. &#xD;&#xA;Also, I personally cooked all of them and I know for sure all of above are good for microwave reheat!&#xD;&#xA;&#xD;&#xA;The good tips for all the fish dishes are to make sure of gingers and wine!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Additional Suggestions:&#xD;&#xA;&#xD;&#xA;I saw some of the comments were about Odour and worried about the fishy smell. &#xD;&#xA;&#xD;&#xA;Fristly, we should understand why Fish smells bad in dishes. The smell comes from the fat of the fish which changes for different species of fish. Therefore, it's not easy to get rid of the smell all together. That's why cooking techquie becomes important and the truth of all cooking is to reduce or 'mask' the smell. &#xD;&#xA;&#xD;&#xA;- White / Rice wine will take away the odor and smell of the fish. It enhances the taste and takes away the fishy taste. It's the most power method and people who don't like fishy taste will usually find this helpful.&#xD;&#xA;- Ginger / Garlic have the same effects, but it retains the fish nature favour.&#xD;&#xA;- Herbs will 'mask' the fishy taste and take over the favour of the fish. I would suggest you to put in Dill &amp; Chives to enhance the favour. &#xD;&#xA;- If you have fish that are not so fresh, use them to make curries.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18112" PostHistoryTypeId="2" PostId="8854" RevisionGUID="ef5f45cb-71dc-4780-900a-4d54651183c6" CreationDate="2010-11-05T02:57:30.293" UserId="3248" Text="I live in the Blue Mountains and it is impossible to get bread to rise in my kitchen at only 2 to 5 degrees above outside temperature. I mix and knead the bread in a bread oven machine (tried kneading and am hopeless at it). After one knead take out and form the loaf and place in the convection oven preheated at 40 deg C for 30 to 40 minutes. When time is up remove and cover with a tea towel or similar and preheat the convection oven to bake at 200 deg C for 30 to 35 minutes. Now we avoid buying bread at the shop if we can." />
  <row Id="18113" PostHistoryTypeId="2" PostId="8855" RevisionGUID="5a5129bb-c182-4bd3-9176-2e199ff0e392" CreationDate="2010-11-05T03:02:45.297" UserId="3248" Text="I could not get the recipes to wok either and after 5 years have my own recipe which works every time and the ingredients are always available at the shops. I cant post the recipe here but if you want it go to Whirlpool and look up bread recipes as I have posted two there, a yeast free and a yeast recipe." />
  <row Id="18114" PostHistoryTypeId="2" PostId="8856" RevisionGUID="5f0824d5-62f1-4aa6-93c5-446a78ddfeff" CreationDate="2010-11-05T03:16:30.677" UserId="3248" Text="I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the spoon or scoop into the frozen delight help please. All recipes made were made dairy free using soy and tofu bases." />
  <row Id="18115" PostHistoryTypeId="1" PostId="8856" RevisionGUID="5f0824d5-62f1-4aa6-93c5-446a78ddfeff" CreationDate="2010-11-05T03:16:30.677" UserId="3248" Text="How can I make my icecream soft as it is too hard to carve straight from the fridge?" />
  <row Id="18116" PostHistoryTypeId="3" PostId="8856" RevisionGUID="5f0824d5-62f1-4aa6-93c5-446a78ddfeff" CreationDate="2010-11-05T03:16:30.677" UserId="3248" Text="&lt;tofu&gt;&lt;dairy-free&gt;&lt;soymilk&gt;" />
  <row Id="18117" PostHistoryTypeId="2" PostId="8857" RevisionGUID="c2de8655-629e-4d8f-820a-1eb8476c2e99" CreationDate="2010-11-05T03:33:39.713" UserId="2569" Text="Uh, I'm confused: what's wrong with just letting the ice cream thaw a few minutes at room temperature before serving? Isn't that what you do with any ice cream?" />
  <row Id="18118" PostHistoryTypeId="2" PostId="8858" RevisionGUID="a229f358-0d76-4797-86c3-36a73014d9e5" CreationDate="2010-11-05T03:49:36.610" UserId="3248" Text="I am allergic to all forms of eggs and all forms of milk and products made from them. After browsing the web I found I could side step the milk problem easily by using a milk substitute. The egg was harder and I use Egg Replacer, golden syrup and vinegar and baking soda according to the recipe I am using. Golden syrup is used in pancakes for aeration and sugar component is adjusted down.&#xD;&#xA;Could not find a suitable replacement for instant puddings or ice cream so I now have an instant pudding/custard recipe which works well and the ice cream is a work in progress. Also have trouble finding a reliable retail bread so worked over five years to replicate retail product, not perfectly copied but it tastes really good." />
  <row Id="18119" PostHistoryTypeId="2" PostId="8859" RevisionGUID="ec51166d-1ab1-46a5-a0ad-3d61ceba421d" CreationDate="2010-11-05T03:58:37.050" UserId="2951" Text="Have you tried to put your ice cream in the refrigerator for 30 mins before you have it. It should softern up the ice cream. &#xD;&#xA;&#xD;&#xA;The time to softern the ice cream also depends on the type of ice cream. I think the one that has less water content which means more dairy base one take less time to go soft." />
  <row Id="18120" PostHistoryTypeId="2" PostId="8860" RevisionGUID="d2c525fb-eaf4-478b-be01-dc4233f8a1eb" CreationDate="2010-11-05T04:58:35.973" UserId="3248" Text="I am trying to make packets of instant pudding that do not need heating to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen as most foods are home cooked because of my allergies." />
  <row Id="18121" PostHistoryTypeId="1" PostId="8860" RevisionGUID="d2c525fb-eaf4-478b-be01-dc4233f8a1eb" CreationDate="2010-11-05T04:58:35.973" UserId="3248" Text="Is there a product available that is pre-gelatinized starch and what product name is it sold with?" />
  <row Id="18122" PostHistoryTypeId="3" PostId="8860" RevisionGUID="d2c525fb-eaf4-478b-be01-dc4233f8a1eb" CreationDate="2010-11-05T04:58:35.973" UserId="3248" Text="&lt;ingredients&gt;&lt;flour&gt;" />
  <row Id="18123" PostHistoryTypeId="2" PostId="8861" RevisionGUID="77f426a7-e80a-481b-814c-52bfd181bc61" CreationDate="2010-11-05T05:28:37.133" UserId="1393" Text="Yeah, what you want is UltraTex-3 (or possibly the 8 or UltraSperse variants), from National Starch. Willpowder carries them: http://www.willpowder.net/tapioca.html&#xD;&#xA;&#xD;&#xA;You can make something very much like instant pudding from just about any liquid using this stuff, and it can be cold. No heating required. Works best with a stick blender." />
  <row Id="18124" PostHistoryTypeId="2" PostId="8862" RevisionGUID="568e9684-17bc-4a05-a86e-4f81c3fec1f6" CreationDate="2010-11-05T05:35:00.340" UserId="1393" Text="If you really don't want to defrost it, you need to do something that will make it less hard when frozen. One choice, if it doesn't conflict with your allergies or your flavor profiles, would be to add alcohol - a liquor of your choice will make it freeze significantly less hard.&#xD;&#xA;&#xD;&#xA;Another option would be to make it less susceptible to crystallization when refreezing, so that you can defrost it on the counter (or 20 seconds in the microwave). Try adding about 1/4 teaspoon of xanthan gum to a quart of ice cream base, that should reduce your crystallization problem a bit. You may need to reduce the agar a little to compensate. (I learned this from pastry chef Dana Cree)." />
  <row Id="18125" PostHistoryTypeId="2" PostId="8863" RevisionGUID="5bb496bf-2008-4118-8e40-4c1a81643871" CreationDate="2010-11-05T05:45:11.433" UserId="3234" Text="Instant Clear Jel is your answer!  It's a modified corn starch that gelatinizes even in cold liquid.  It is very similar to what they use in the instant pudding mixes at the store.  They sell it on Amazon as well as another site that can be purchased in bulk.  Just make sure to buy the **Instant**, otherwise you'll have regular pudding. &#xD;&#xA; &#xD;&#xA;http://www.amazon.com/Instant-Clear-Jel-1-lb/dp/B00015UC52&#xD;&#xA;http://www.theingredientstore.com/generalstore/product_details/310.htm (even comes with a recipe)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18126" PostHistoryTypeId="2" PostId="8864" RevisionGUID="0c885a00-a765-4771-9400-9f5c04e36716" CreationDate="2010-11-05T06:07:02.627" UserId="3234" Text="One option I recently and inadvertently tested, was adding more fat.  The recipe I normally use calls for 2% milk, but I purchased whole milk instead.  The slightly higher fat content made the ice cream soft enough that I didn't have to warm it on the counter like I always had to do before. &#xD;&#xA; &#xD;&#xA;Now since you are going Dairy free, you'd have to find your fat somewhere else.  Commercial premium ice creams have a range up to 16% fat content.  A combination of that and the air whipped into the ice cream, keeps them soft and smooth.  The same principle that applies for alcohol (as Michael was stating) applies for fat.  With a much lower freezing point, it will help keep the ice cream stay soft.  I’m not sure what type of oil you are using, but Corn oil has the lowest at -20 C, Sunflower might be a little more neutral and with a freezing point of -17 C, it should keep a nice soft consistancy at a low temperature.  .  &#xD;&#xA;" />
  <row Id="18127" PostHistoryTypeId="2" PostId="8865" RevisionGUID="29c6d55e-9ec6-4af6-9c93-d06f5f774e07" CreationDate="2010-11-05T06:34:33.247" UserId="3248" Text="My mother forgot to teach my brother how to cook at all, but being a very good home cook of the fifties she certainly taught him how to eat well! At 25 yo he wanted to impress his girl friend and his meal of choice was roast lamb leg and all the trimmings. Needless to say the phone call I answered ended up long and the tutoring over the phone was very trying on the person answering and explaining how he could achieve his dream.&#xD;&#xA;My suggestion is&#xD;&#xA;&#xD;&#xA; - 3 different breakfasts using packet foods (breakfast cereal), weekend breakfast hot meal and maybe breakfast on the run, homemade muesli bar.&#xD;&#xA; - 3 different lunch meals, soup (which may double as a starter), hot meal, sausages or pasta from basic ingredients, and a sandwich maybe with salad side.&#xD;&#xA; - 3 different full meals, one of steak, vegetable and/or potato salad, two of schnitzel and courgette with chips and three a roast meal of beef or lamb with roast vegetables. &#xD;&#xA; - Small cakes and scones and bread as an addition would break the cycle a bit of relying on the corner store overmuch.&#xD;&#xA;I can say that I would very much like to have the money spent on midday meals by my brother (1970-1990s) while he was working in an office as he never missed morning tea, lunch and afternoon and nothing was ever from home or a packet of biscuits from the grocery shop." />
  <row Id="18128" PostHistoryTypeId="2" PostId="8866" RevisionGUID="fcb64e80-6fd6-4846-bda8-a86731e379a0" CreationDate="2010-11-05T07:54:30.893" UserId="2065" Text="The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I used to for it, but don't want to completely give up on making our own bread (and other things - e.g. pizza dough) in the machine.&#xD;&#xA;&#xD;&#xA;Does anyone know how I can replicate strong white flour at home - maybe using plain or self-raising flour as a base?" />
  <row Id="18129" PostHistoryTypeId="1" PostId="8866" RevisionGUID="fcb64e80-6fd6-4846-bda8-a86731e379a0" CreationDate="2010-11-05T07:54:30.893" UserId="2065" Text="Can I make my own bread-machine flour?" />
  <row Id="18130" PostHistoryTypeId="3" PostId="8866" RevisionGUID="fcb64e80-6fd6-4846-bda8-a86731e379a0" CreationDate="2010-11-05T07:54:30.893" UserId="2065" Text="&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="18131" PostHistoryTypeId="5" PostId="8860" RevisionGUID="99a4d37a-34cf-41ba-9148-6e819a782b65" CreationDate="2010-11-05T07:56:11.740" UserId="3248" Comment="added 552 characters in body" Text="I am trying to make packets of instant pudding that do not need heating to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen as most foods are home cooked because of my allergies.&#xD;&#xA;I have attempted to test rice paper and tapioca flour Australian brand and chinese or east asian product, potato starch and puffed amaranth breakfast cereal thinking that some value or gel might result from my efforts. Inquiries regarding pre-gelatinised product results in blunt dismissal as those products here in Australia are reserved exclusively for medical reasons to celiacs or patients with problems swallowing and supply restricted to local chemists. I can't find out if supply is also restricted by requirements for a doctor's prescrition? " />
  <row Id="18132" PostHistoryTypeId="2" PostId="8867" RevisionGUID="a0cf94d2-620c-4d49-9a76-e21d013be4d1" CreationDate="2010-11-05T09:24:17.457" UserId="2065" Text="We find it helps to get a mug of boiling water, and dip the ice cream scoop in it between each scoop of ice cream. It does take a bit longer but it does help to a certain extent - it depends how solid your ice cream is! " />
  <row Id="18133" PostHistoryTypeId="2" PostId="8868" RevisionGUID="799a0b40-36df-48aa-ac64-6e635ff0adb1" CreationDate="2010-11-05T09:45:20.963" UserId="3144" Text="Well, that's basically where ice machines come into the game. Often ice recipes tell you to stir the ice during the freezing process every 5 to 10 minutes or so, so the ice will stay softer. That's what ice machines are taking care of: While freezing the ice they constantly stir the mass, so in the end you will get the perfect soft ice.&#xD;&#xA;Anyway if you then place this ice in the freezer, it will become hard nevertheless, since finally it's all a question of temperature.&#xD;&#xA;&#xD;&#xA;So you might either go invest in an ice machine or get the ice out of the freezer (and into the fridge) some 15 to 30 minutes before serving it.&#xD;&#xA;&#xD;&#xA;There's definitely no other way around it." />
  <row Id="18134" PostHistoryTypeId="5" PostId="8822" RevisionGUID="9140516e-6d4e-4507-8918-b8abaeef1301" CreationDate="2010-11-05T09:53:47.727" UserId="2404" Comment="added note about malt vs. white vinegar" Text="When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how I can avoid it?&#xD;&#xA;&#xD;&#xA;**EDIT:** I use malt vinegar rather than white vinegar, which I think discolours the foam/scum and makes it look more unpleasant, so I think I'll change to white vinegar." />
  <row Id="18135" PostHistoryTypeId="2" PostId="8869" RevisionGUID="c21d2d98-2900-4571-8bd2-d3e8d557517e" CreationDate="2010-11-05T11:29:16.417" UserId="1946" Text="Use a simple &quot;0&quot; or &quot;00&quot; flour, personally I mix them on a 1:1 ratio ...&#xD;&#xA;&#xD;&#xA;Put the flour in a recipient, add a bit of salt and a modest quantity of brewer's yeast dissolved in warm water and a teaspoon of sugar to help the process.&#xD;&#xA;&#xD;&#xA;Leave in a warm place, covering with a damp cloth ... when the volume will be doubled just impaste again&#xD;&#xA;&#xD;&#xA;Stay away from self rising mixtures, they are the evil !" />
  <row Id="18136" PostHistoryTypeId="2" PostId="8870" RevisionGUID="1e829183-5aab-471a-a3ef-0667536a8ca9" CreationDate="2010-11-05T11:37:46.533" UserId="1546" Text="I don't think you need bread-machine flour, but I haven't use bread machines. Have you tried all purpose flour?&#xD;&#xA;&#xD;&#xA;Bread flours have more protein content than all purpose flours. I don't see how it would be possible to transform plain/all purpose to bread flour. [Self-rising is even worse since the protein content is smaller.][1] The only option would be to mix plain with whole wheat, but that's a huge change and you will have to adapt the recipe (more water, for example). Also, whole wheat is more expensive.&#xD;&#xA;&#xD;&#xA;In my experience, bread flour is overrated. When I started learning how to bake bread, I bought one the cheapest flour I found (all purpose, from Costco) because it was cheap and I didn't know about the different types of flour. What I learn is that the difference is not big. My breads and pizza were very similar. After several tries, I ended buying all purpose or whole wheat, but not bread flour.&#xD;&#xA;&#xD;&#xA;Also, for pizzas, all purpose is closer to what they use in Italy (00 - if I remember [American Pie from Peter Reinhart][2] correctly) so if you use stronger flours, you should add some olive oil to the dough to compensate.&#xD;&#xA;&#xD;&#xA;By the way, Jim Lahey, from Sullivan Street Bakery, also thinks that the flour you use is not that important: [Great bread is not about the wheat that goes into it.][3]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/flour.html&#xD;&#xA;  [2]: http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222&#xD;&#xA;  [3]: http://www.seriouseats.com/2010/01/is-heirloom-wheat-the-next-big-baking-trend-jim-lahey.html" />
  <row Id="18137" PostHistoryTypeId="2" PostId="8871" RevisionGUID="8c9448e0-fe7a-409a-bfce-5d20ecc566c9" CreationDate="2010-11-05T12:13:07.623" UserDisplayName="daniel" Text="To expand on what others above have said, Ultratex is tapioca starch, specifically tapioca maltodextrin. I imagine maltodextrin must be available in Australia. Occasionally health food stores sell it. &#xD;&#xA;&#xD;&#xA;If you go to khymos.org and search for the downloadable PDF 'Textures: A hydrocolloid recipe collection,' you will find within a whole bunch of different thickening products (both trade names and chemical names). Alternatively, simonjohnson.com.au carries the _Texturas_ line of products from Albert and Ferran Adria, which includes a variety of thickening and gelling agents. " />
  <row Id="18138" PostHistoryTypeId="2" PostId="8872" RevisionGUID="b3fb1235-0a02-456e-b719-d1f35545624c" CreationDate="2010-11-05T12:26:28.820" UserId="1816" Text="The BBC lists strong white flour as simply flour made from hard white wheat, which tends to have a higher gluten content.&#xD;&#xA;&#xD;&#xA;By mixing all purpose flour (German: 550, French: 55) with the package recommended amount of vital wheat gluten or by using bread flour you should be able to make bread in your machine just fine.  I usually use either AP flour or a mixture of AP and whole wheat (German: 1600, French: 150), or even all whole wheat (although with all wheat I find adding gluten is extremely helpful for getting a well-risen loaf).  &#xD;&#xA;&#xD;&#xA;You can also buy other types of high gluten flour, either with that label or listed as bread flour." />
  <row Id="18139" PostHistoryTypeId="2" PostId="8873" RevisionGUID="792f7ded-f73b-4acc-9dc7-0631d9e32d19" CreationDate="2010-11-05T12:42:48.480" UserId="235" Text="Had a couple bags of frozen blueberries.  Put them in the fridge to thaw.  They've been in the fridge for several weeks.  Can I still cook with them?" />
  <row Id="18140" PostHistoryTypeId="1" PostId="8873" RevisionGUID="792f7ded-f73b-4acc-9dc7-0631d9e32d19" CreationDate="2010-11-05T12:42:48.480" UserId="235" Text="frozen blueberries kept thawed" />
  <row Id="18141" PostHistoryTypeId="3" PostId="8873" RevisionGUID="792f7ded-f73b-4acc-9dc7-0631d9e32d19" CreationDate="2010-11-05T12:42:48.480" UserId="235" Text="&lt;blueberries&gt;" />
  <row Id="18142" PostHistoryTypeId="2" PostId="8874" RevisionGUID="8a6f7b26-6408-4d99-bce8-b354f503d7b1" CreationDate="2010-11-05T12:47:33.843" UserId="2010" Text="Trust your nose.&#xD;&#xA;&#xD;&#xA;But I suspect they will be long dead - fermented/rotted" />
  <row Id="18143" PostHistoryTypeId="6" PostId="8873" RevisionGUID="86d1f0be-0300-42ce-9204-088b64e18163" CreationDate="2010-11-05T12:49:27.547" UserId="1816" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;blueberries&gt;" />
  <row Id="18144" PostHistoryTypeId="2" PostId="8875" RevisionGUID="e2185015-42c6-421f-ae2f-6421f41ff772" CreationDate="2010-11-05T12:51:44.007" UserId="2951" Text="I strongly believe it's no good any more. If you see any liquid in the bag, I will be against using them. " />
  <row Id="18145" PostHistoryTypeId="2" PostId="8876" RevisionGUID="31eb18dc-c70f-4a54-b4b2-de04ac3a7d34" CreationDate="2010-11-05T13:28:53.177" UserId="3251" Text="There's a story that Einstein often ate lunch comprised of hard-boiled eggs &amp; chicken noodle soup, where he cooked them together in the pot to save time. Doesn't seem like he had any problems with it! Boiling water is hot enough to kill germs, and techniques can be altered since the only requirement is to heat the egg to the appropriate temperature. Too bad you have to guess what that temp is." />
  <row Id="18146" PostHistoryTypeId="5" PostId="8872" RevisionGUID="665fecc0-6cc2-4b01-abf7-0d9009db0f9f" CreationDate="2010-11-05T13:29:28.497" UserId="1816" Comment="added 311 characters in body" Text="The BBC lists strong white flour as simply flour made from hard white wheat, which tends to have a higher gluten content.&#xD;&#xA;&#xD;&#xA;By mixing all purpose flour (German: 550, French: 55) with the package recommended amount of vital wheat gluten or by using bread flour you should be able to make bread in your machine just fine.  I usually use either AP flour or a mixture of AP and whole wheat (German: 1600, French: 150), or even all whole wheat (although with all wheat I find adding gluten is extremely helpful for getting a well-risen loaf).  &#xD;&#xA;&#xD;&#xA;You can also buy other types of high gluten flour, either with that label or listed as bread flour.&#xD;&#xA;&#xD;&#xA;If you live in a part of the world with &quot;0&quot; and &quot;00&quot; flour, the protein content of &quot;00&quot; flour is similar to that of all purpose flour, but the grind of all purpose flour will be more coarse.  &quot;Panifiable&quot; 00 flour has the gluten content of bread flour ([source][1]).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/830.htm" />
  <row Id="18147" PostHistoryTypeId="5" PostId="8875" RevisionGUID="11279d4a-c5ef-4ea7-9e42-217e89e4258b" CreationDate="2010-11-05T14:00:30.740" UserId="2951" Comment="added 255 characters in body" Text="I strongly believe it's no good any more. If you see any liquid in the bag, I will be against using them. &#xD;&#xA;&#xD;&#xA;Update after hearing some comments&#xD;&#xA;&#xD;&#xA;When u see liquid in the bag, it means the temp is usually above zero C which means it isn't the ideal temp for frozen berries. &#xD;&#xA;&#xD;&#xA;I think it's usually quite ok to keep in the fridge for a few days, but not weeks" />
  <row Id="18148" PostHistoryTypeId="6" PostId="2276" RevisionGUID="602a95c5-6442-4d1f-b89e-4256e6de6d6b" CreationDate="2010-11-05T14:18:30.520" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;&lt;yeast&gt;" />
  <row Id="18149" PostHistoryTypeId="6" PostId="8860" RevisionGUID="adf3a80c-ac0b-45eb-8a2f-4bdf31ef414d" CreationDate="2010-11-05T14:49:23.563" UserId="41" Comment="edited tags; added 80 characters in body" Text="&lt;starch&gt;" />
  <row Id="18150" PostHistoryTypeId="5" PostId="8860" RevisionGUID="adf3a80c-ac0b-45eb-8a2f-4bdf31ef414d" CreationDate="2010-11-05T14:49:23.563" UserId="41" Comment="edited tags; added 80 characters in body" Text="I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my kitchen, as most foods are home cooked because of my allergies.&#xD;&#xA;&#xD;&#xA;I have attempted to test rice paper and tapioca flour (Australian brand and Chinese or East Asian product), potato starch, and puffed amaranth breakfast cereal, thinking that some value or gel might result from my efforts.  (It has not.)&#xD;&#xA;&#xD;&#xA;Inquiries regarding pre-gelatinised products result in blunt dismissal, as those products here in Australia are reserved exclusively for medical reasons to celiacs or patients with problems swallowing, and supply is restricted to local chemists.&#xD;&#xA;&#xD;&#xA;Is the supply of these products restricted by requirements for a doctor's prescription? If not, how or where can I obtain them?" />
  <row Id="18151" PostHistoryTypeId="2" PostId="8877" RevisionGUID="4e3c38b8-e01e-472d-aece-c79a8907afcd" CreationDate="2010-11-05T15:17:21.497" UserId="3251" Text="Here's some more info about Julio's answer.&#xD;&#xA;&#xD;&#xA;Ideal dough temperature is 75F, and kneading can add 10-30 degrees depending on a lot of different factors. The way to keep your dough the right temp is to adjust the water temp. The formula to figure out how hot your water should be for a sourdough according to *King Arthur Flour Whole Grain Baking*: &#xD;&#xA;&#xD;&#xA;&gt;Water Temperature = (4x Desired Dough Temp.) - (Flour Temp. + Room Temp. + Starter Temp. + Friction)&#xD;&#xA;&#xD;&#xA;I'm not 100% sure how to tell exactly how hot friction is, but in their examples In summer using a mixer friction is 26F and in winter using your hands is 12F.&#xD;&#xA;&#xD;&#xA;Their example math is:&#xD;&#xA;&#xD;&#xA;&gt;Summer&#xD;&#xA;&#xD;&#xA;&gt;(4x75)-(80+85+75+26)&#xD;&#xA;&#xD;&#xA;&gt;300 - 266&#xD;&#xA;&#xD;&#xA;&gt;Water Temp = 34F&#xD;&#xA;&#xD;&#xA;&gt;Winter&#xD;&#xA;&#xD;&#xA;&gt;(4x75)-(65+65+68+12)&#xD;&#xA;&#xD;&#xA;&gt;300-210&#xD;&#xA;&#xD;&#xA;&gt;Water Temp = 90F&#xD;&#xA;&#xD;&#xA;I think you can use this for regular doughs by changing it to &#xD;&#xA;&gt; (3 x desired dough temp) - (Flour Temp. + Room Temp + Friction)&#xD;&#xA;&#xD;&#xA;but I'm no math whiz, and I honestly don't worry too much about *exact* temperatures" />
  <row Id="18152" PostHistoryTypeId="2" PostId="8878" RevisionGUID="b61aa33a-8cf6-4fed-a898-f834579377d7" CreationDate="2010-11-05T15:21:55.257" UserDisplayName="Otavio" Text="Believe it or not... I use yogurt in lieu of the oil. Works like a champ and it makes the cake a lot lighter." />
  <row Id="18153" PostHistoryTypeId="2" PostId="8879" RevisionGUID="fb397ef3-dbd1-40fe-8259-bcec4d654d38" CreationDate="2010-11-05T16:45:31.317" UserId="1129" Text="My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water.  &#xD;&#xA;Flavor-wise, the soup was fine - it was just lacking the mouth-feel associated with good soup.  There was plenty of oil floating on top of the soup, so it wasn't lacking in fat.  &#xD;&#xA;I was thinking it was probably because we'd started with water instead of stock.&#xD;&#xA;&#xD;&#xA;We're planning on making our own stock soon (so many good tips here!) but we didn't have any on hand last night, nor were we prepared to run to the grocery store.  &#xD;&#xA;However, we realized after we'd eaten the soup that we had a couple of packets of powdered gelatin in the cupboard.&#xD;&#xA;&#xD;&#xA;Would powdered gelatin have given the same mouth feel as stock?" />
  <row Id="18154" PostHistoryTypeId="1" PostId="8879" RevisionGUID="fb397ef3-dbd1-40fe-8259-bcec4d654d38" CreationDate="2010-11-05T16:45:31.317" UserId="1129" Text="Add gelatin to soup as a replacement for stock?" />
  <row Id="18155" PostHistoryTypeId="3" PostId="8879" RevisionGUID="fb397ef3-dbd1-40fe-8259-bcec4d654d38" CreationDate="2010-11-05T16:45:31.317" UserId="1129" Text="&lt;soup&gt;&lt;stock&gt;&lt;gelatin&gt;&lt;mouth-feel&gt;" />
  <row Id="18156" PostHistoryTypeId="2" PostId="8880" RevisionGUID="27e433e0-c1df-471f-9a09-3149b12ea8f6" CreationDate="2010-11-05T16:57:09.870" UserId="194" Text="Possibly, since some of what you're getting from a carcase is gelatin.  If you try it, let us know how it turns out." />
  <row Id="18157" PostHistoryTypeId="2" PostId="8881" RevisionGUID="df8e6c83-e1e6-4fcd-9460-4971f32a4892" CreationDate="2010-11-05T17:05:11.250" UserId="3233" Text="I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a &quot;burrito.&quot; What's the difference between this and a tortilla? I thought that's what they were called." />
  <row Id="18158" PostHistoryTypeId="1" PostId="8881" RevisionGUID="df8e6c83-e1e6-4fcd-9460-4971f32a4892" CreationDate="2010-11-05T17:05:11.250" UserId="3233" Text="What's the difference between a burrito and a tortilla?" />
  <row Id="18159" PostHistoryTypeId="3" PostId="8881" RevisionGUID="df8e6c83-e1e6-4fcd-9460-4971f32a4892" CreationDate="2010-11-05T17:05:11.250" UserId="3233" Text="&lt;mexican-cuisine&gt;&lt;tortilla&gt;" />
  <row Id="18160" PostHistoryTypeId="2" PostId="8882" RevisionGUID="fe206a17-e6d7-4baa-8a92-084b71121067" CreationDate="2010-11-05T17:07:53.697" UserId="2569" Text="A burrito is usually wrapped in a (flour) tortilla. Tortilla is just the bread; burrito, taco, fajita, etc. is how you use it/what you put in it." />
  <row Id="18161" PostHistoryTypeId="2" PostId="8883" RevisionGUID="40249604-c48b-48a3-b3a6-da5d7eafc472" CreationDate="2010-11-05T17:08:19.203" UserId="1816" Text="Depending on where you are, the word [tortilla][1] can mean a few different things.  In Mexico it refers to a flatbread made of either wheat or corn and a few other ingredients.  These flatbreads tend to come in standard sizes in the United States at least, one of which might be labeled the &quot;burrito&quot; size.&#xD;&#xA;&#xD;&#xA;A [burrito][2] is one use for a tortilla.  A burito consists of a wheat flour tortilla wrapped around a filling.  Often the filling might include beans, cooked meat, rice, and perhaps vegetables.&#xD;&#xA;&#xD;&#xA;In most Mexican restaurants that I've been in, you can't order a tortilla, or at least you wouldn't.  You can order lots of things that come in tortillas, though.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tortilla&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Burrito" />
  <row Id="18164" PostHistoryTypeId="2" PostId="8885" RevisionGUID="2ae5b213-8ddb-4825-85a0-784d63b00cbe" CreationDate="2010-11-05T17:14:12.450" UserId="3251" Text="I want to make a lasagna quickly, I don't want to be bothered with boiling the noodles. Would strips of freshly made pasta cook properly layered with the other ingredients? Could I use one large sheet of pasta per layer instead of several strips?" />
  <row Id="18165" PostHistoryTypeId="1" PostId="8885" RevisionGUID="2ae5b213-8ddb-4825-85a0-784d63b00cbe" CreationDate="2010-11-05T17:14:12.450" UserId="3251" Text="Can Fresh unboiled pasta be used for lasagna?" />
  <row Id="18166" PostHistoryTypeId="3" PostId="8885" RevisionGUID="2ae5b213-8ddb-4825-85a0-784d63b00cbe" CreationDate="2010-11-05T17:14:12.450" UserId="3251" Text="&lt;pasta&gt;&lt;lasagna&gt;" />
  <row Id="18167" PostHistoryTypeId="5" PostId="8885" RevisionGUID="d11e6280-6acd-407e-b3b4-93b55f4bdc1e" CreationDate="2010-11-05T17:27:24.653" UserId="3251" Comment="added 26 characters in body; edited title" Text="I want to make a lasagna quickly, and I don't want to be bothered with boiling the noodles OR going to the store. Would strips of freshly made pasta cook properly layered with the other ingredients? Could I use one large sheet of pasta per layer instead of several strips?" />
  <row Id="18168" PostHistoryTypeId="4" PostId="8885" RevisionGUID="d11e6280-6acd-407e-b3b4-93b55f4bdc1e" CreationDate="2010-11-05T17:27:24.653" UserId="3251" Comment="added 26 characters in body; edited title" Text="Can Fresh unboiled egg pasta be used for lasagna?" />
  <row Id="18169" PostHistoryTypeId="2" PostId="8886" RevisionGUID="89bba353-0953-4878-8b0c-04f91d71c6ea" CreationDate="2010-11-05T18:19:14.230" UserId="2047" Text="The flavor of stock comes mainly from the bones, not the fat. Fat should be skimmed off the surface when making stock. Boiling chopped chicken breast will not give the same flavor, and your powdered gelatin is also unflavored. There's really no substitute for a good stock. The closest you can come to instant would be instant stock/bullion." />
  <row Id="18170" PostHistoryTypeId="5" PostId="8883" RevisionGUID="d32a547b-72d7-4b64-8d40-46e57a7dd076" CreationDate="2010-11-05T18:21:43.260" UserId="2001" Comment="Fix spelling typo" Text="Depending on where you are, the word [tortilla][1] can mean a few different things.  In Mexico it refers to a flatbread made of either wheat or corn and a few other ingredients.  These flatbreads tend to come in standard sizes in the United States at least, one of which might be labeled the &quot;burrito&quot; size.&#xD;&#xA;&#xD;&#xA;A [burrito][2] is one use for a tortilla.  A burrito consists of a wheat flour tortilla wrapped around a filling.  Often the filling might include beans, cooked meat, rice, and perhaps vegetables.&#xD;&#xA;&#xD;&#xA;In most Mexican restaurants that I've been in, you can't order a tortilla, or at least you wouldn't.  You can order lots of things that come in tortillas, though.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tortilla&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Burrito" />
  <row Id="18171" PostHistoryTypeId="5" PostId="8883" RevisionGUID="2e69b820-0299-4fd2-ae65-67e7aeb6e463" CreationDate="2010-11-05T19:03:05.400" UserId="1816" Comment="deleted 166 characters in body" Text="Depending on where you are, the word [tortilla][1] can mean a few different things.  In Mexico it refers to a flatbread made of either wheat or corn and a few other ingredients.  These flatbreads tend to come in standard sizes in the United States at least, one of which might be labeled the &quot;burrito&quot; size.&#xD;&#xA;&#xD;&#xA;A [burrito][2] is one use for a tortilla.  A burrito consists of a wheat flour tortilla wrapped around a filling.  Often the filling might include beans, cooked meat, rice, and perhaps vegetables.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tortilla&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Burrito" />
  <row Id="18172" PostHistoryTypeId="2" PostId="8887" RevisionGUID="e4ca73bd-8166-4b1a-9e3b-9767c2370995" CreationDate="2010-11-05T19:04:56.523" UserId="2569" Text="Like Bob said, surely boiling some noodles is way less of a bother than breaking out the pasta machine?&#xD;&#xA;&#xD;&#xA;If you really want to make fresh pasta, I don't see any reason you couldn't use it for lasagna without boiling it - the reason one boils dry noodles is because it's hard to get them to soften in the time it takes to bake the lasagna.&#xD;&#xA;&#xD;&#xA;It *is* possible to make lasagna using dried lasagna noodles without boiling them first, but you need to add more water and bake it longer. A search for &quot;no-boil lasagna&quot; will turn up scores of recipes." />
  <row Id="18173" PostHistoryTypeId="5" PostId="8887" RevisionGUID="82c753c3-d206-4904-a0c0-6fde885d45d8" CreationDate="2010-11-05T19:10:25.713" UserId="2569" Comment="added 293 characters in body" Text="Like Bob said, surely boiling some noodles is way less of a bother than breaking out the pasta machine?&#xD;&#xA;&#xD;&#xA;If you really want to make fresh pasta, I don't see any reason you couldn't use it for lasagna without boiling it - the reason one boils dry noodles is because it's hard to get them to soften in the time it takes to bake the lasagna. But just like when cooking fresh noodles, you need to be careful not to overcook it, so make sure all your fillings are fully cooked before you start layering. It also should be perfectly fine to not cut the noodles into strips - the reason dried noodles come that way is for easier handling.&#xD;&#xA;&#xD;&#xA;It *is* possible to make lasagna using dried lasagna noodles without boiling them first, but you need to add more water and bake it longer. A search for &quot;no-boil lasagna&quot; will turn up scores of recipes." />
  <row Id="18174" PostHistoryTypeId="2" PostId="8888" RevisionGUID="0c80c956-20f8-423a-9fdb-a00a18ba4860" CreationDate="2010-11-05T19:20:42.003" UserId="67" Text="I've cooked with both home-made lasagne noodles, and with uncooked noodles (before they came out with the 'no bake' noodles ... you had to cook 'em for a good 90 minutes or so, and add extra liquid, as Marti mentioned)&#xD;&#xA;&#xD;&#xA;Fresh pasta in lasagne comes out much differently than store bought noodles ... I grew up with it, but a few of my friends weren't thrilled with the texture.&#xD;&#xA;&#xD;&#xA;And even then, we'd let it dry out some for an hour or two first, and then boil it, then assemble ... so it's not really a time savings over just using store-bought noodles (unless the trip to the store is such a problem).  Also, rolling it can be time consuming, unless you have a pasta roller ... in which case, it's rarely the right size for the dish you're using, so you still need to use two strips or so to cut it down as you're working.&#xD;&#xA;&#xD;&#xA;I'd say it'd be worth an experiment, but you're going to have to work quickly -- the pasta's not set up yet by cooking, so it liable to start getting soggy and dissolving if it sits too long.&#xD;&#xA;&#xD;&#xA;Another alternative for faster lasagne would be to use wonton wrappers -- they're basically pasta in sheet form, undried.  It might be faster than making your own, but you might need to double 'em up to get the right noodle to sauce ratio.&#xD;&#xA;" />
  <row Id="18175" PostHistoryTypeId="2" PostId="8889" RevisionGUID="87f8b757-fe6a-4923-9d08-b3ace95c1f3d" CreationDate="2010-11-05T19:25:40.153" UserId="201" Text="I think there are a few components to a good stock mouthfeel + flavour.  You may be able to approximate these without actual stock with a bit of hackery:&#xD;&#xA;&#xD;&#xA;1. Use flavourless, commercial gelatine and a small amount of saturated fat (bacon grease). This would simulate both the fat from the dark meat, and the gelatine from the bone.&#xD;&#xA;&#xD;&#xA;2. Brown up some starches and proteins. The resulting hydrocarbons and altered amino acids are the fundamental flavour in a stock.  &#xD;&#xA; * If you use the fat above to do the browning, less will float on the top (some is absorbed in the yummy browned food bits)&#xD;&#xA; * Dried mushrooms or seaweed can work (as can leftover rice or potatoes).&#xD;&#xA; * And while this isn't mouthfeel, it's critical to feeling like soup as it triggers the savoury part of our taste.&#xD;&#xA;&#xD;&#xA;3. Cheat with extra spices and dried vegetables. One of the flavours in many stocks is the onion/carrot/celery (or other trinity of goodness).  Dried spices and bits are a great hack to get that base of flavour.&#xD;&#xA;" />
  <row Id="18176" PostHistoryTypeId="2" PostId="8890" RevisionGUID="65f33655-fc3a-48b9-9397-ab36dd8f7d19" CreationDate="2010-11-05T19:28:13.897" UserId="1887" Text="I'm looking for the online reference, but I remember reading in Cook's Illustrated that they were able to substitute a bit of gelatin to mimic the mouth-feel of homemade stock. I did find a [beef stew][1] recipe that used gelatin. &#xD;&#xA;&#xD;&#xA;Based on how you described your recipe, I would say that the long cooking of chicken bones is indeed what's missing. You might get a better result if you roast your chicken breasts and vegetables before cooking them in the broth. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/article.asp?docid=21479" />
  <row Id="18177" PostHistoryTypeId="5" PostId="8870" RevisionGUID="adfc55cd-22d8-4e9b-9739-6e37db6615ae" CreationDate="2010-11-05T20:32:50.600" UserId="1546" Comment="Removed part of the answer that turned to be wrong" Text="I don't think you need bread-machine flour, but I haven't use bread machines. Have you tried all purpose flour?&#xD;&#xA;&#xD;&#xA;In my experience, bread flour is overrated. When I started learning how to bake bread, I bought one the cheapest flour I found (all purpose, from Costco) because it was cheap and I didn't know about the different types of flour. What I learn is that the difference is not big. My breads and pizza were very similar. After several tries, I ended buying all purpose or whole wheat, but not bread flour.&#xD;&#xA;&#xD;&#xA;Also, for pizzas, all purpose is closer to what they use in Italy (00 - if I remember [American Pie from Peter Reinhart][1] correctly) so if you use stronger flours, you should add some olive oil to the dough to compensate.&#xD;&#xA;&#xD;&#xA;By the way, Jim Lahey, from Sullivan Street Bakery, also thinks that the flour you use is not that important: [Great bread is not about the wheat that goes into it.][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/American-Pie-Search-Perfect-Pizza/dp/1580084222&#xD;&#xA;  [2]: http://www.seriouseats.com/2010/01/is-heirloom-wheat-the-next-big-baking-trend-jim-lahey.html" />
  <row Id="18178" PostHistoryTypeId="6" PostId="8860" RevisionGUID="043db15d-6b3e-4f7d-bc66-14085e4433a1" CreationDate="2010-11-05T20:56:51.860" UserId="15" Comment="edited tags" Text="&lt;thickening&gt;&lt;starch&gt;" />
  <row Id="18179" PostHistoryTypeId="2" PostId="8891" RevisionGUID="d386d747-0a85-4cd8-ad26-c8b324a72cee" CreationDate="2010-11-05T20:58:43.450" UserId="15" Text="Tortilla is flatbread, burrito is what you do with it." />
  <row Id="18180" PostHistoryTypeId="2" PostId="8892" RevisionGUID="f74322be-bd7e-48a4-bb87-5ada26bce181" CreationDate="2010-11-05T22:54:17.553" UserId="1664" Text="I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cream later.&#xD;&#xA;&#xD;&#xA;Does this sound reasonable or do I need to first &quot;sweat&quot; the leeks in butter as I would onions?" />
  <row Id="18181" PostHistoryTypeId="1" PostId="8892" RevisionGUID="f74322be-bd7e-48a4-bb87-5ada26bce181" CreationDate="2010-11-05T22:54:17.553" UserId="1664" Text="Do leeks need to be softened?" />
  <row Id="18182" PostHistoryTypeId="3" PostId="8892" RevisionGUID="f74322be-bd7e-48a4-bb87-5ada26bce181" CreationDate="2010-11-05T22:54:17.553" UserId="1664" Text="&lt;soup&gt;" />
  <row Id="18183" PostHistoryTypeId="2" PostId="8893" RevisionGUID="2956c661-c6ec-4ac8-bfd4-9db3d26341f1" CreationDate="2010-11-05T22:56:16.863" UserId="1664" Text="They're cheap and delicious. (I had them at Fergus Henderson's restaurant in London.) But I have no idea what to do with them.  All I've read appears to say to treat them like beef tongue: slow simmering for a few hours until they can be peeled.&#xD;&#xA;&#xD;&#xA;What do I do from there?" />
  <row Id="18184" PostHistoryTypeId="1" PostId="8893" RevisionGUID="2956c661-c6ec-4ac8-bfd4-9db3d26341f1" CreationDate="2010-11-05T22:56:16.863" UserId="1664" Text="How do I cook lamb tongues?" />
  <row Id="18185" PostHistoryTypeId="3" PostId="8893" RevisionGUID="2956c661-c6ec-4ac8-bfd4-9db3d26341f1" CreationDate="2010-11-05T22:56:16.863" UserId="1664" Text="&lt;offal&gt;" />
  <row Id="18186" PostHistoryTypeId="2" PostId="8894" RevisionGUID="30b564cc-390b-4dfa-b534-a86b724e50c4" CreationDate="2010-11-05T23:56:31.470" UserId="3259" Text="Most recipes that I have seen for potato and leek soup all call for softening.  None of them use a slow cooker however, as we don't have one.  But my suggestion would be to soften before using." />
  <row Id="18187" PostHistoryTypeId="5" PostId="8888" RevisionGUID="374f55b8-a02b-4184-bdc4-7d8cd0d2689c" CreationDate="2010-11-06T01:54:09.800" UserId="67" Comment="s/no bake/no boil/" Text="I've cooked with both home-made lasagne noodles, and with uncooked noodles (before they came out with the 'no boil' noodles ... you had to cook 'em for a good 90 minutes or so, and add extra liquid, as Marti mentioned)&#xD;&#xA;&#xD;&#xA;Fresh pasta in lasagne comes out much differently than store bought noodles ... I grew up with it, but a few of my friends weren't thrilled with the texture.&#xD;&#xA;&#xD;&#xA;And even then, we'd let it dry out some for an hour or two first, and then boil it, then assemble ... so it's not really a time savings over just using store-bought noodles (unless the trip to the store is such a problem).  Also, rolling it can be time consuming, unless you have a pasta roller ... in which case, it's rarely the right size for the dish you're using, so you still need to use two strips or so to cut it down as you're working.&#xD;&#xA;&#xD;&#xA;I'd say it'd be worth an experiment, but you're going to have to work quickly -- the pasta's not set up yet by cooking, so it liable to start getting soggy and dissolving if it sits too long.&#xD;&#xA;&#xD;&#xA;Another alternative for faster lasagne would be to use wonton wrappers -- they're basically pasta in sheet form, undried.  It might be faster than making your own, but you might need to double 'em up to get the right noodle to sauce ratio.&#xD;&#xA;" />
  <row Id="18188" PostHistoryTypeId="6" PostId="8892" RevisionGUID="1b1f58ed-0207-45ff-873a-19017d929a3b" CreationDate="2010-11-06T03:26:24.663" UserId="41" Comment="edited tags" Text="&lt;soup&gt;&lt;leeks&gt;" />
  <row Id="18189" PostHistoryTypeId="6" PostId="8893" RevisionGUID="fb1c3149-7d1d-45de-bb07-cbb2b569162b" CreationDate="2010-11-06T03:26:47.580" UserId="41" Comment="edited tags" Text="&lt;lamb&gt;&lt;offal&gt;" />
  <row Id="18190" PostHistoryTypeId="6" PostId="8879" RevisionGUID="769860ed-c957-46a1-bd03-d073be8fc7e3" CreationDate="2010-11-06T03:27:33.867" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;soup&gt;&lt;stock&gt;&lt;gelatin&gt;" />
  <row Id="18191" PostHistoryTypeId="2" PostId="8895" RevisionGUID="39375af8-1401-4b8d-8b08-cae1141a3157" CreationDate="2010-11-06T03:49:22.330" UserId="3234" Text="When cooking in a slow cooker, you do not have to precook the leeks.  I made a potato leek soup not too long ago that called for throwing everything in the pot and it came out great.  The only thing I cooked before hand was the bacon, rendering out much of the fat and giving the nice golden brown and crispy bits to sprinkle on top.  &#xD;&#xA;&#xD;&#xA;You CAN precook anything to help reduce the cook time and I always sear meat, but unless you are going to caramelize the leeks, you will not notice any difference in flavor or texture.  &#xD;&#xA;&#xD;&#xA;As for the pureeing part, you want to be careful pureeing potatoes as they can turn into a nasty gluey mess.  Just keep it to a minimum or use a food mill and you should be fine.  I typically just use a potato masher and leave my soup a little on the chunky side. &#xD;&#xA;" />
  <row Id="18192" PostHistoryTypeId="2" PostId="8896" RevisionGUID="e3e7ea6b-45e4-41f1-b488-b8e43899e28f" CreationDate="2010-11-06T03:57:22.030" UserDisplayName="Grant McInnes" Text="Depends. I suggest if you're using mammoth end of season leeks like you're likely to get now, you should soften them, or be prepared for a loooong time in the slow cooker.  In August its not an issue." />
  <row Id="18193" PostHistoryTypeId="2" PostId="8897" RevisionGUID="ad0e8926-3469-4eaf-a2e5-79e845b7ddd4" CreationDate="2010-11-06T04:41:31.923" UserId="41" Text="I plan to make a sizable quantity of chicken stock this weekend.  Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of cleaning and butchering entire chickens.&#xD;&#xA;&#xD;&#xA;But now I'm wondering: Can I roast the bones by themselves?&#xD;&#xA;&#xD;&#xA;Most resources seem to agree that stock made from roasted bones is richer than stock made from bones that were boiled raw.  However, every &quot;recipe&quot; I've looked at assumes that whole chickens are being used.  I've never been taught or seen instructions on how to roast just the bones.&#xD;&#xA;&#xD;&#xA;So I have a few questions related to roasting the bones:&#xD;&#xA;&#xD;&#xA;  * First, is it actually practical?  Is there any reason I *shouldn't* consider this?&#xD;&#xA;  * What would be the recommended oven temperature and cooking time for about 5 pounds of bones?&#xD;&#xA;  * Assuming I use butter as the base, how much would I likely need?&#xD;&#xA;  * Does it make any sense to brine the bones, or to season them at all before roasting?&#xD;&#xA;  * Should I bother including vegetables or other flavours in the roast, knowing that it's just going into a stock afterward that will have its own separate flavours?&#xD;&#xA;&#xD;&#xA;My intuition is that any special preparation, seasoning or additives would be pointless, but I'd prefer to go by facts rather than intuition.  And even if I'm correct I'd still like to get some rough guidelines as to the oven settings, because if I accidentally burn them then the whole endeavour is a bust." />
  <row Id="18194" PostHistoryTypeId="1" PostId="8897" RevisionGUID="ad0e8926-3469-4eaf-a2e5-79e845b7ddd4" CreationDate="2010-11-06T04:41:31.923" UserId="41" Text="How can I roast chicken bones (without meat)?" />
  <row Id="18195" PostHistoryTypeId="3" PostId="8897" RevisionGUID="ad0e8926-3469-4eaf-a2e5-79e845b7ddd4" CreationDate="2010-11-06T04:41:31.923" UserId="41" Text="&lt;chicken&gt;&lt;roasting&gt;&lt;stock&gt;" />
  <row Id="18196" PostHistoryTypeId="2" PostId="8898" RevisionGUID="c714e18f-20af-4411-94e0-b73fceec1983" CreationDate="2010-11-06T05:10:12.477" UserId="3234" Text="Roasting the bones will give you a darker brown stock than using the raw bones.  To roast the bones, just stick them in an oven on high heat, around 450 for about 45 minutes, or until they are a nice golden caramelized color.  Though you will want to make sure to keep an eye on them the first time, I'd check every 5 minutes after half an hour.  Roasting the veggies with the bones will also add a slightly sweeter roasted flavor.  It's like the difference of putting slices of raw onions on a burger compared to caramelized onions. You get a slightly sweeter, richer roasted flavor.  Though it does turn down some of the other flavor notes, it's up to you which you'd rather have.  Without roasting, you'd have a clearer &quot;white&quot; stock.  &#xD;&#xA;&#xD;&#xA;If you are using the butter as a base to roast the bones, I would set it aside and go with a higher smoke point oil like a peanut or corn oil.  The low smoke point of the butter could leave a bitter, slightly burned flavor, especially with the longer roasting times.  &#xD;&#xA;&#xD;&#xA;I would leave the seasoning for the stock.  Most spices will burn at a lower temperature, and salting the bones before you make your stock, could make your stock overly salty.  It's easier to add more toward the end, than try to figure out what to do with salty stock.&#xD;&#xA;&#xD;&#xA;I hope that helps!" />
  <row Id="18197" PostHistoryTypeId="2" PostId="8899" RevisionGUID="15b356f3-6c63-46fc-a81c-52ebf96a6c2d" CreationDate="2010-11-06T14:36:39.967" UserId="177" Text="I would try simmering or braising until they are tender, which will make it easier to then skin them.  Stewing them slowly, like you mentioned works well especially if you're making a soup.&#xD;&#xA;" />
  <row Id="18198" PostHistoryTypeId="2" PostId="8900" RevisionGUID="76148158-880c-4ea0-9a76-cc231387d3ba" CreationDate="2010-11-06T14:53:42.940" UserId="177" Text="A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to hear from anyone else that has made this Thanksgiving bird(s).  &#xD;&#xA;&#xD;&#xA;Where do I start?  Are they cooked separately? How do you stuff them in physically - is there a technique involved? Should I cook covered or uncovered?" />
  <row Id="18199" PostHistoryTypeId="1" PostId="8900" RevisionGUID="76148158-880c-4ea0-9a76-cc231387d3ba" CreationDate="2010-11-06T14:53:42.940" UserId="177" Text="I would like to hear any techniques involved in making Turducken for Thanksgiving." />
  <row Id="18200" PostHistoryTypeId="3" PostId="8900" RevisionGUID="76148158-880c-4ea0-9a76-cc231387d3ba" CreationDate="2010-11-06T14:53:42.940" UserId="177" Text="&lt;chicken&gt;&lt;duck&gt;&lt;turkey&gt;" />
  <row Id="18201" PostHistoryTypeId="2" PostId="8901" RevisionGUID="331eb48c-8281-4b77-b2ca-1a1db6a29b27" CreationDate="2010-11-06T16:35:05.773" UserId="3234" Text="Trying to get to the bottom of the issue, I decided to take a few pictures of a few different types of salt.  The pictures shown below were taken by me and are all proportional (the camera was the same distance away from each type of salt, so you are getting an accurate size comparison).  &#xD;&#xA;The picture illustrates my suspicions, which is the difference is the surface area (ignoring of course mineral content and different types of grinding salt).  Standard table salt is a compact little cube, effective when it’s to be dissolved in a liquid, but not so much when it comes to direct  contact with the taste buds.  Place one cube on your tongue and you get 1/6th of the surface area in contact, meaning, a lot of salt without much saltiness.  Sea salt, with a more rectangular shape is closer to 1/4th the surface area touching your tongue.  Ground salt is more like shards of glass, so nearly 1/2 of the exposed area could be in contact making things taste that much more salty. Also with a much finer texture, you are left with many more particles in a wider area, meaning, saltier with less salt.  &#xD;&#xA;It’s a good way of finishing a dish when the salt is going to be lightly dusted on top or mixed with an oil where it will not dissolve at all. When you are dissolving it in a liquid, it really makes little difference which type you use.  When it comes down to it, it’s all about how picky you want to be with it.     &#xD;&#xA;    ![Salt][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kdYyJ.jpg" />
  <row Id="18202" PostHistoryTypeId="5" PostId="8901" RevisionGUID="5a37560f-b7d2-426c-b1f4-b908ad77f96f" CreationDate="2010-11-06T16:50:49.850" UserId="3234" Comment="I color corrected the picture." Text="Trying to get to the bottom of the issue, I decided to take a few pictures of a few different types of salt.  The pictures shown below were taken by me and are all proportional (the camera was the same distance away from each type of salt, so you are getting an accurate size comparison).  &#xD;&#xA;The picture illustrates my suspicions, which is the difference is the surface area (ignoring of course mineral content and different types of grinding salt).  Standard table salt is a compact little cube, effective when it’s to be dissolved in a liquid, but not so much when it comes to direct  contact with the taste buds.  Place one cube on your tongue and you get 1/6th of the surface area in contact, meaning, a lot of salt without much saltiness.  Sea salt, with a more rectangular shape is closer to 1/4th the surface area touching your tongue.  Ground salt is more like shards of glass, so nearly 1/2 of the exposed area could be in contact making things taste that much more salty. Also with a much finer texture, you are left with many more particles in a wider area, meaning, saltier with less salt.  &#xD;&#xA;It’s a good way of finishing a dish when the salt is going to be lightly dusted on top or mixed with an oil where it will not dissolve at all. When you are dissolving it in a liquid, it really makes little difference which type you use.  When it comes down to it, it’s all about how picky you want to be with it.     &#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/74pvy.jpg" />
  <row Id="18203" PostHistoryTypeId="2" PostId="8902" RevisionGUID="fb7d22b4-275a-4ec3-bfbb-9af1d894447a" CreationDate="2010-11-06T17:04:38.043" UserId="198" Text="I had some brown sugar that didn't get properly sealed and so now it's solid as a rock.  What's the quickest way to soften it up and get of the clumps? Folks have suggested leaving an apple with it in a bag overnight, any suggestions of a shortcut that takes minutes instead of hours or days?" />
  <row Id="18204" PostHistoryTypeId="1" PostId="8902" RevisionGUID="fb7d22b4-275a-4ec3-bfbb-9af1d894447a" CreationDate="2010-11-06T17:04:38.043" UserId="198" Text="How to quickly soften brown sugar" />
  <row Id="18205" PostHistoryTypeId="3" PostId="8902" RevisionGUID="fb7d22b4-275a-4ec3-bfbb-9af1d894447a" CreationDate="2010-11-06T17:04:38.043" UserId="198" Text="&lt;sugar&gt;&lt;brownsugar&gt;&lt;moisture&gt;" />
  <row Id="18206" PostHistoryTypeId="2" PostId="8903" RevisionGUID="75a8a4e0-fb90-4be0-b4e2-f536d5a45dbf" CreationDate="2010-11-06T17:31:02.703" UserId="3234" Text="A Turducken is not for the faint of heart.  It takes a lot of work, but is a very impressive presentation.  Everything starts raw, the duck and the chicken are boned completely (which you can ask your local butcher to do for you).  The turkey is only partially boned, keeping the leg and wing bones.  Make sure to start with a large 25 lbs turkey.  &#xD;&#xA;&#xD;&#xA;First lay the turkey down and season the inside. Spread a thin layer of whatever dressing you have, and lay down the boneless duck.  Season, stuffing, place the chicken.  Again with the seasoning and the stuffing.  Last but not least, you have to close the birds up.   Use a butcher’s twine and sew the turkey up, sealing everything else inside.  You’ll need at least two people, one to hold the turkey together, one to do the sewing.  &#xD;&#xA;&#xD;&#xA;I highly suggest, as with any poultry, brining the meat first.  Because you are dealing with a very large and dense loaf of meat, you need to make sure it’s cooked all the way through.  It can dry out if you are not careful, but it is roasted uncovered just like a regular turkey.  That will help give that nice deep rich color and hide the suprise inside as it will look just like a oversized turkey.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Paula Dean has a pretty good video showing the process.  &#xD;&#xA;http://www.foodnetwork.com/turducken/video/index.html&#xD;&#xA;" />
  <row Id="18207" PostHistoryTypeId="2" PostId="8904" RevisionGUID="1fa5cbc9-8adb-4b75-bf1a-03d39af96749" CreationDate="2010-11-06T17:34:26.383" UserId="3234" Text="I've done this before by steaming it.  I used a large pot of water and suspended a bowl full of brown sugar above it.  After a few minutes, it was soft enough to work with.  It seems to me the same can be done with a tablespoon of water in a bown of brown sugar in the microwave.  Just cover with plastic wrap and pierce for a couple steam vents.  Just don't cook too long or the sugar may start melting.  " />
  <row Id="18208" PostHistoryTypeId="2" PostId="8905" RevisionGUID="17a6b4a2-4313-44d8-8a2d-917d1ded2c23" CreationDate="2010-11-06T17:52:09.977" UserId="3265" Text="I've bought a beef joint for roasting but it doesn't have much fat around it.&#xD;&#xA;&#xD;&#xA;How can I stop it drying out?" />
  <row Id="18209" PostHistoryTypeId="1" PostId="8905" RevisionGUID="17a6b4a2-4313-44d8-8a2d-917d1ded2c23" CreationDate="2010-11-06T17:52:09.977" UserId="3265" Text="How can I stop roast beef drying out?" />
  <row Id="18210" PostHistoryTypeId="3" PostId="8905" RevisionGUID="17a6b4a2-4313-44d8-8a2d-917d1ded2c23" CreationDate="2010-11-06T17:52:09.977" UserId="3265" Text="&lt;cooking-techniques&gt;&lt;beef&gt;" />
  <row Id="18211" PostHistoryTypeId="6" PostId="8905" RevisionGUID="b07543a0-37c6-49d3-a54b-5fb5f03c4491" CreationDate="2010-11-06T17:56:13.240" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;roasting&gt;" />
  <row Id="18212" PostHistoryTypeId="2" PostId="8906" RevisionGUID="52d6a636-a480-484f-b682-af39cf8f6dd8" CreationDate="2010-11-06T18:06:29.980" UserId="41" Text="There are a variety of tips for quickly softening hardened brown sugar here: [10 Ways to Soften Hard Brown Sugar][1].&#xD;&#xA;&#xD;&#xA;The one that worked best for me personally, when I had to do this in a hurry, was to chip off a large chunk of the hardened sugar, put it in a (microwave-safe) Ziploc bag with a damp paper towel, and microwave it for 5-10 seconds at a time until it was soft enough to use.  *Don't* pierce the bag; the whole point is to allow the steam to re-hydrate the sugar.  But obviously don't leave it in the microwave for too long either, otherwise the bag will either melt from the heat or explode from the steam.  You should also let it cool for a minute or two between zaps; the sugar will continue to absorb moisture as long as the steam can't escape.&#xD;&#xA;&#xD;&#xA;I also use the paper towel trick if I need to re-hydrate the sugar the day before.  Place a piece of wax paper on top of the sugar, then a damp paper towel on top, and seal it.  It'll be good as new the next day.  Don't leave the paper towel in there for too long though, otherwise it'll grow mold (doesn't seem like it should, but I personally witnessed it happen).  I like this method because it doesn't require me to waste any apples or bread, if I even have any around.&#xD;&#xA;&#xD;&#xA;  [1]: http://tipnut.com/10-ways-to-soften-hard-brown-sugar/" />
  <row Id="18213" PostHistoryTypeId="2" PostId="8907" RevisionGUID="82f2814e-0264-4dca-88cf-c99347e50029" CreationDate="2010-11-06T18:32:09.697" UserId="1537" Text="There is no use for a salt mill. It has a lot of myths surrounding it, but at the end of the day it's merely more &quot;trendy&quot; than a regular salt dispenser.&#xD;&#xA;&#xD;&#xA;All the ones I've tried grind the salt much worse than expected, leading to actually using more salt, or disgusting salt chunks.&#xD;&#xA;&#xD;&#xA;When cooking, it's merely annoying, since the salt dissolves anyways." />
  <row Id="18214" PostHistoryTypeId="2" PostId="8908" RevisionGUID="1a59648d-d365-4a7c-9664-bcd9fbbb8b0e" CreationDate="2010-11-06T18:34:50.677" UserId="41" Text="While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb.  Fortunately my reflexes were quick enough such that I got away with only a cracked thumbnail and what felt like two simultaneous heart attacks.&#xD;&#xA;&#xD;&#xA;I *know* that it's a supremely bad idea to have a hand anywhere near the cutting area when &quot;hacking&quot; with a cleaver.  However, my work area is small, and the chicken does not really have a flat surface to rest on, and attempting to just hack one-handed would (and did) result in flying chicken shrapnel.&#xD;&#xA;&#xD;&#xA;Is there a technique I can use for cutting through bone that is safe *and* precise?&#xD;&#xA;&#xD;&#xA;*(Related: [How to cut a cooked chicken, including the bones, with a cleaver?][1]  That question, however, deals with cutting an entire chicken, which, unlike my scenario, doesn't require chopping through some of the thickest parts of the bone; most of it can even be done with a kitchen scissors.)*&#xD;&#xA;&#xD;&#xA;*(Note - I did manage to solve this one myself after doing some digging, and will post my own answer, but I welcome other suggestions/techniques as well.)*&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/3772/41" />
  <row Id="18215" PostHistoryTypeId="1" PostId="8908" RevisionGUID="1a59648d-d365-4a7c-9664-bcd9fbbb8b0e" CreationDate="2010-11-06T18:34:50.677" UserId="41" Text="What is the safest, most effective way to cleave through thick bone?" />
  <row Id="18216" PostHistoryTypeId="3" PostId="8908" RevisionGUID="1a59648d-d365-4a7c-9664-bcd9fbbb8b0e" CreationDate="2010-11-06T18:34:50.677" UserId="41" Text="&lt;chicken&gt;&lt;knife-skills&gt;" />
  <row Id="18217" PostHistoryTypeId="2" PostId="8909" RevisionGUID="92799a63-296f-484e-8e32-6efdb2a5b871" CreationDate="2010-11-06T18:39:55.553" UserId="1537" Text="You can use basically any kind of flour you want. Bread is made with all sorts of flour, soft wheat, hard wheat, buck, malt, corn, rye...&#xD;&#xA;&#xD;&#xA;As long as you mix:&#xD;&#xA;&#xD;&#xA; - any kind of wheat&#xD;&#xA; - water or milk&#xD;&#xA; - any kind of raising agent (yeast, sodium bicarbonate, baking powder, etc.)&#xD;&#xA; - some salt&#xD;&#xA;&#xD;&#xA;you will have bread. :-)&#xD;&#xA;&#xD;&#xA;The fact that you use a bread machine is not relevant as long as the proportions and quantities are correct, and you don't overexert the motor." />
  <row Id="18218" PostHistoryTypeId="2" PostId="8910" RevisionGUID="0c9a4486-15e5-40ef-bbd2-07b6655d5079" CreationDate="2010-11-06T18:41:46.357" UserId="41" Text="The most reliable technique I found was the following:&#xD;&#xA;&#xD;&#xA;  * Hold the cleaver in your *left* hand (assuming you are right-handed);&#xD;&#xA;&#xD;&#xA;  * Press the cleaver from the top with your *right* hand to make a slight indentation into the bone, in order to maintain a stable hold for the next step;&#xD;&#xA;&#xD;&#xA;  * Use a wooden mallet to pound the flat (top) end of the cleaver, again with your *right* hand.&#xD;&#xA;&#xD;&#xA;This is completely safe and doesn't require precise aim.  Usually even the thickest bones can be cleaved through completely with 2 or 3 hard whacks from the mallet." />
  <row Id="18219" PostHistoryTypeId="2" PostId="8911" RevisionGUID="3ed32f53-2d45-41cc-be00-69bb1a9e4960" CreationDate="2010-11-06T18:47:14.233" UserId="1537" Text="you certainly can, provided that you make the bechamel a bit more liquid and the lasagne a bit thinner. We do that in Italy to save time, but I personally find the traditional way leads to a better texture." />
  <row Id="18220" PostHistoryTypeId="2" PostId="8912" RevisionGUID="9be64f27-4425-42ff-bc47-82fc692c3dba" CreationDate="2010-11-06T18:54:22.697" UserId="1537" Text="You can certainly substitute butter with some light oil or margarine, not with high flavour oil like olive oil, though!&#xD;&#xA;&#xD;&#xA;The main drawback is the lack of buttery taste of the final result, which is something highly desirable in a lot of cakes.&#xD;&#xA;&#xD;&#xA;You can also use yoghurt or lard (in some rare cases). Yoghurt will make the cake much softer and change the texture. Lard has a very strong flavour but it is called for in some recipes, like the Italian &quot;Torta Sbrisolona&quot;. " />
  <row Id="18221" PostHistoryTypeId="2" PostId="8913" RevisionGUID="bdc7379a-6471-4678-b997-7adb7f64df6c" CreationDate="2010-11-06T22:12:08.533" UserId="446" Text="Depending on your cooking method you shouldn't have any problem with the joint drying out.  By it's very nature, a joint contains a lot of connective tissue.  That connective tissue will gelatinize under a slow roast and make the meat come out extremely juicy.  The best way to do this is going to be a lot of low dry heat (like the kind you get in your oven thats set to about 200-250*F).  You could also slow cook it, as in a crock pot, but only if you don't want slices.  BTW, if you want a crust on that bad boy, just kick your oven up to five hundred when the roast gets to about ten degrees from where you want it, and it should crust up nicely. &#xD;&#xA;&#xD;&#xA;Finally, don't forget that all large pieces of meat are going to keep cooking even after you remove them from the heat so make sure that you take that into consideration when deciding what temp to yank it out at." />
  <row Id="18222" PostHistoryTypeId="2" PostId="8914" RevisionGUID="486a2316-ab93-4b13-94a0-468950d1e5a0" CreationDate="2010-11-07T00:22:49.950" UserDisplayName="FtpDaemon" Text="I always put meat, which I want to be juicy and tender, in a large glass pan with a lid, and slow roast it at a lower temperature. You can throw in any number of vegetables around it - sliced potatoes and carrots are my favourites, then pour in some marinade - beer, soya sauce, spices, what have you - and cook it for 2-3 hours (sometimes more). The lid keeps the moisture in and the longer you cook the meat, the tender it gets. Even game meat becomes very tender, no need to slice it at all - it comes apart when poked with a fork.&#xD;&#xA;&#xD;&#xA;As sarge_smith pointed out, heat up the oven at the end, remove the lid and you get a thicker sauce and a fine crust." />
  <row Id="18226" PostHistoryTypeId="2" PostId="8916" RevisionGUID="eea85eb5-92e7-471f-917d-a2f58f430aea" CreationDate="2010-11-07T01:51:15.793" UserId="672" Text="Aside from the flavor implications of adding salt, salty water has a higher boiling point than pure water, so you can cook whatever you are boiling at a higher temperature.  The more salt, the higher the boiling point, up to the limit of a fully saturated solution.  " />
  <row Id="18227" PostHistoryTypeId="2" PostId="8917" RevisionGUID="20c50893-ebb6-4ac3-890f-81b16c02c35a" CreationDate="2010-11-07T01:59:15.133" UserId="672" Text="When you boil something, you want to efficiently dump heat into it to cook it.  If you toss your dumplings or whatever into not yet boiling water, it's the same as just soaking it in cool water before you cook it.  You can imagine pre-soaking your dumplings/pierogies would just turn the dough into nasty mush.  It's the same thing with tossing them into water that isn't yet hot enough to cook them.  Also, once your food is in the water, it's soaking up some of the heat, which means the water will take longer to boil.  With nothing in the water, the water gets 100% of the heat from the stove, so it will boil more quickly than if you have the mass of the food floating in it.  Consequently, dumping food in &quot;30 seconds before it was going to boil&quot; can actually result in it soaking in sub-boiling water for a lot longer than 30 seconds.&#xD;&#xA;&#xD;&#xA;Since water doesn't get any hotter the longer you boil it, you should usually wait for it to boil, but there is usually no benefit to waiting any longer than that.  Once it hits the boiling point, the heat is used for the phase change into gas.  (The actual boiling) rather than increasing the temperature past the boiling point." />
  <row Id="18228" PostHistoryTypeId="2" PostId="8918" RevisionGUID="52da9f58-c701-47d2-83c7-b8bd69d1411e" CreationDate="2010-11-07T02:54:46.370" UserId="1236" Text="When I have hardened sugars, especially when I first buy rocks of jaggery, I'll grate it like a hard cheese, which turns it back into a powder very quickly." />
  <row Id="18229" PostHistoryTypeId="2" PostId="8919" RevisionGUID="5d5e03ed-b83c-45a0-9835-25b775fd0b09" CreationDate="2010-11-07T02:56:35.390" UserId="3182" Text="Not sure if this question is appropriate for here, but I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?" />
  <row Id="18230" PostHistoryTypeId="1" PostId="8919" RevisionGUID="5d5e03ed-b83c-45a0-9835-25b775fd0b09" CreationDate="2010-11-07T02:56:35.390" UserId="3182" Text="Putting warm food in the fridge" />
  <row Id="18231" PostHistoryTypeId="3" PostId="8919" RevisionGUID="5d5e03ed-b83c-45a0-9835-25b775fd0b09" CreationDate="2010-11-07T02:56:35.390" UserId="3182" Text="&lt;food-safety&gt;&lt;health&gt;&lt;refrigerator&gt;" />
  <row Id="18232" PostHistoryTypeId="2" PostId="8920" RevisionGUID="3ea3da73-d32a-4ba0-ae34-bdc3a740cd65" CreationDate="2010-11-07T03:45:04.700" UserId="1163" Text="I've always understood the problem to be that you're heating up the refrigerator, which may be unsafe for the *other* food in the fridge. For the food you're cooling, it's not a problem." />
  <row Id="18233" PostHistoryTypeId="2" PostId="8921" RevisionGUID="16a2c409-4ff9-4ac5-94a4-5019c750aa9d" CreationDate="2010-11-07T04:59:39.583" UserId="3203" Text="Two problems&#xD;&#xA;&#xD;&#xA;1. Hot or warm food will briefly warm up food already in fridge, especially items immediately near it, and cycling temperatures doesn't not help fresh food quality or life&#xD;&#xA;&#xD;&#xA;2. It is very power inefficient to do this, just let it cool on the bench until it reaches room temperature and then place it in the refrigerator&#xD;&#xA;" />
  <row Id="18234" PostHistoryTypeId="2" PostId="8922" RevisionGUID="2389b236-adaf-4c9a-a259-e314e480379b" CreationDate="2010-11-07T05:06:13.897" UserId="3203" Text="Easy, place in food processor and process until powdered&#xD;&#xA;&#xD;&#xA;One damp it will clump together again if stored, so just process what you need&#xD;&#xA;&#xD;&#xA;Adding steam or heating it will more than likely make it unsuitable for storage&#xD;&#xA;" />
  <row Id="18237" PostHistoryTypeId="2" PostId="8924" RevisionGUID="241ad1fb-ac46-4d5b-a72a-7240f2099ce7" CreationDate="2010-11-07T12:31:03.560" UserId="641" Text="If you want to cool food down quickly, just use a cold Bain Marie; Put cold water in the sink (for instance), add some ice, then add the pot you are trying to cool down. Stir.&#xD;&#xA;&#xD;&#xA;You can keep on adding more ice as needed." />
  <row Id="18238" PostHistoryTypeId="5" PostId="8693" RevisionGUID="78c22052-d245-4cf5-ba2a-22c362501102" CreationDate="2010-11-07T18:13:53.313" UserId="866" Comment="spelling" Text="I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, carrot paste, and spices. It looks/sounds delicious but I'm not sure what I would do with it.&#xD;&#xA;&#xD;&#xA;I've half a mind to try it, but how is it commonly used? What dishes or appetizers would go well with it? I thought fresh bread or pitas would be tasty dipped in it, like a sort of hummus, tapenade or caponata.&#xD;&#xA;&#xD;&#xA;Where can I learn more about it? Any ideas, links (articles or books) about Bulgarian cuisine (in English), specifically liutenzia-related?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18239" PostHistoryTypeId="5" PostId="8824" RevisionGUID="2081c7a0-fdd9-4fbb-a6db-65195d28f369" CreationDate="2010-11-07T18:57:02.043" UserId="2800" Comment="added method used to create stock; added 17 characters in body" Text="I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to strip the meat off the winglets.&#xD;&#xA;&#xD;&#xA;This is the process I used to create the stock - I was following a recipe for a brown chicken stock:&#xD;&#xA;&#xD;&#xA;In a chefs pan&#xD;&#xA;&#xD;&#xA;  - List item&#xD;&#xA;  - Browned chicken (winglets were sliced down to the bone - meat still on though)&#xD;&#xA;  - Added onions, garlic, mushrooms, bay leaves, thyme and peppercorns and softened&#xD;&#xA;  - Drained chicken fat&#xD;&#xA;  - Added everything into large saucepan with 2 litres cold water&#xD;&#xA;  - Brought to boil&#xD;&#xA;  - Skimmed scum off surface (never quite managed this, even after half an hour)&#xD;&#xA;  - Reduced for 1:30 with several attempts to skim more scum off&#xD;&#xA; &#xD;&#xA;" />
  <row Id="18240" PostHistoryTypeId="2" PostId="8925" RevisionGUID="a7a962a5-9f65-48a7-81ff-f1291fab12fa" CreationDate="2010-11-07T20:05:33.740" UserId="2065" Text="One thing that is relevant when roasting meat is that you should let it rest for about 20-30 minutes after taking it out of the oven. If you take it out and carve it immediately, it will lose all of the juices and will be dryer than if you can wait a little while." />
  <row Id="18241" PostHistoryTypeId="6" PostId="8919" RevisionGUID="43ef1d1f-c3ef-4359-9191-167be0c3524d" CreationDate="2010-11-07T22:02:18.043" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;refrigerator&gt;" />
  <row Id="18242" PostHistoryTypeId="2" PostId="8926" RevisionGUID="ab1c5012-a713-4a88-91c4-60186de692f0" CreationDate="2010-11-07T22:16:17.003" UserId="41" Text="One thing still hasn't been mentioned here, and I think it's one of the most important points:&#xD;&#xA;&#xD;&#xA;If you need to cool a very large quantity of a very hot food - for example, a fresh pot of stock - then putting it straight into the refrigerator is akin to leaving the refrigerator door open for an extended period of time.  It will cause the motor to run constantly **and can actually burn it out.**&#xD;&#xA;&#xD;&#xA;Even if it doesn't burn it out, it puts a lot of strain on the mechanical parts and will almost certainly shorten the refrigerator's life span.&#xD;&#xA;&#xD;&#xA;This is, or should, be an equal concern to food safety.  For smaller food items, it's really a non-issue on both fronts." />
  <row Id="18243" PostHistoryTypeId="5" PostId="8824" RevisionGUID="7e639f9c-c6f3-4c4b-965c-b8fd80466639" CreationDate="2010-11-07T22:43:41.947" UserId="2800" Comment="deleted 15 characters in body" Text="I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come out so great so I'm wondering if it would help to strip the meat off the winglets.&#xD;&#xA;&#xD;&#xA;This is the process I used to create the stock - I was following a recipe for a brown chicken stock:&#xD;&#xA;&#xD;&#xA;In a chefs pan&#xD;&#xA;&#xD;&#xA;  - Browned chicken (winglets were sliced down to the bone - meat still on though)&#xD;&#xA;  - Added onions, garlic, mushrooms, bay leaves, thyme and peppercorns and softened&#xD;&#xA;  - Drained chicken fat&#xD;&#xA;  - Added everything into large saucepan with 2 litres cold water&#xD;&#xA;  - Brought to boil&#xD;&#xA;  - Skimmed scum off surface (never quite managed this, even after half an hour)&#xD;&#xA;  - Reduced for 1:30 with several attempts to skim more scum off&#xD;&#xA; &#xD;&#xA;" />
  <row Id="18244" PostHistoryTypeId="2" PostId="8927" RevisionGUID="d1def645-86e4-44b3-88bf-99412bf91dd6" CreationDate="2010-11-07T22:55:22.980" UserId="1672" Text="I'm sure everyone's seen this - that brownish stuff left behind when you spray an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my scrubber. What's going on there, and are there any easy ways to get it off?" />
  <row Id="18245" PostHistoryTypeId="1" PostId="8927" RevisionGUID="d1def645-86e4-44b3-88bf-99412bf91dd6" CreationDate="2010-11-07T22:55:22.980" UserId="1672" Text="Gummy residue from baking spray" />
  <row Id="18246" PostHistoryTypeId="3" PostId="8927" RevisionGUID="d1def645-86e4-44b3-88bf-99412bf91dd6" CreationDate="2010-11-07T22:55:22.980" UserId="1672" Text="&lt;baking&gt;&lt;cleaning&gt;" />
  <row Id="18247" PostHistoryTypeId="2" PostId="8928" RevisionGUID="979b4489-8c4c-486f-b8b2-6d79fb7111bd" CreationDate="2010-11-07T23:06:10.490" UserId="3283" Text="**Clay is porous.** The aromatic elements of a tea will stay inside the pores and come out for the next brewings. After a few brewings, the teapot will be &quot;coated&quot; and the aromatic peaks of the particular tea will be emphasized, giving it a more satisfying taste.&#xD;&#xA;&#xD;&#xA;For this reason, clay teapots should be reserved for **one family of tea only** (e.g. flowery oolongs, pu-erh, wuxi rocks tea, high mountain taiwanese, etc.). It would make no sense to enhance the particular flavors specific to leaves from a category A in a brewing of tea of a category B with different aromas. Yes, that means that if you like different families, you must invest in one clay teapot for each. Glass, iron or ceramic teapots do not show this behavior and can be used with any category of tea during their life.&#xD;&#xA;&#xD;&#xA;Also, clay teapots have been traditionnaly used only for oolong and pu-erh teas, and some Chinese black ones. It's quite unusual to brew green, white or Indian black teas in clay teapots. It may enhance those kinds of tea too, but you would have to make your tries by yourself to estimate that.&#xD;&#xA;&#xD;&#xA;As a side note, since clay keeps flavors, never wash a clay teapot (or cup) with detergents ! Plain hot water will suffice." />
  <row Id="18248" PostHistoryTypeId="2" PostId="8929" RevisionGUID="669eaf64-6cc2-4e49-a1fb-ab911fc596c7" CreationDate="2010-11-07T23:21:03.497" UserId="3229" Text="I don't know of any method for the burnt-on oil in particular, but for difficult to clean pans in general, I usually resort to razor blades (not cartridge ones though). Something like a proper scraper tool would be even better.&#xD;&#xA;&#xD;&#xA;Basically, something **really** sharp that can get underneath the substance, and then it can't help but come off.&#xD;&#xA;&#xD;&#xA;Chemically, I'm assuming the stuff left on the pan after the cooking process wouldn't be the oil, since that comes off in soap. I suspect (guessing here) that it's the propellant from the can. Which isn't really that much of a pleasant thought." />
  <row Id="18249" PostHistoryTypeId="2" PostId="8930" RevisionGUID="2350ae0f-ddfb-4604-b1ba-079e13fffc8e" CreationDate="2010-11-08T00:08:44.583" UserId="2283" Text="Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to a boil and then simmer away for an hour, am I missing something? " />
  <row Id="18250" PostHistoryTypeId="1" PostId="8930" RevisionGUID="2350ae0f-ddfb-4604-b1ba-079e13fffc8e" CreationDate="2010-11-08T00:08:44.583" UserId="2283" Text="Why cleave chicken when making stock?" />
  <row Id="18251" PostHistoryTypeId="3" PostId="8930" RevisionGUID="2350ae0f-ddfb-4604-b1ba-079e13fffc8e" CreationDate="2010-11-08T00:08:44.583" UserId="2283" Text="&lt;chicken&gt;&lt;chicken-stock&gt;" />
  <row Id="18252" PostHistoryTypeId="2" PostId="8931" RevisionGUID="7466c32f-9668-4c68-924e-8994f6ca1602" CreationDate="2010-11-08T01:10:09.020" UserId="1664" Text="The soup turned out just okay. The leeks did soften well in the water, and the soup did puree well, but I feel like there were some flavors in the end result which wouldn't have been there if I'd sauteed the leeks in butter.&#xD;&#xA;&#xD;&#xA;We pre-cook our alluims (garlic, onion, leeks) to soften, but also to drive off unpleasant sulfur compounds which affect the end result.  I feel like this would've been a better soup if I'd taken the time to soften the leeks in butter." />
  <row Id="18253" PostHistoryTypeId="2" PostId="8932" RevisionGUID="6ba4546b-9957-4acc-837e-babc13fcd659" CreationDate="2010-11-08T01:31:37.167" UserId="3285" Text="Does anyone know of a website where I could enter a bunch of ingredients that I have and it would return a list of possible juice recipes for my juicer?  &#xD;&#xA;&#xD;&#xA;I've seen a bunch of juice recipe sites and many times I'm missing just one ingredient, or all the ingredients.  I think it would be cool if I could, at any given time, enter what I have on hand then get a list of possibilities." />
  <row Id="18254" PostHistoryTypeId="1" PostId="8932" RevisionGUID="6ba4546b-9957-4acc-837e-babc13fcd659" CreationDate="2010-11-08T01:31:37.167" UserId="3285" Text="Juice recipe recommendation engine to give me recipes based on the ingredients I already have?" />
  <row Id="18255" PostHistoryTypeId="3" PostId="8932" RevisionGUID="6ba4546b-9957-4acc-837e-babc13fcd659" CreationDate="2010-11-08T01:31:37.167" UserId="3285" Text="&lt;organization&gt;&lt;juice&gt;&lt;websites&gt;&lt;juicing&gt;" />
  <row Id="18256" PostHistoryTypeId="2" PostId="8933" RevisionGUID="dae87385-7a9f-4c8c-9447-1e7ab2ca3f33" CreationDate="2010-11-08T02:20:25.080" UserId="3256" Text="To release the bone marrow, which is excellent source of protein and has medicinal properties." />
  <row Id="18257" PostHistoryTypeId="2" PostId="8934" RevisionGUID="3a7170c3-1644-4a63-80fc-a12453a71795" CreationDate="2010-11-08T02:33:41.697" UserId="141" Text="Most chefs recommend that you should add quite a bit of salt to boiling water which you cook pasta in (sometimes 1 teaspoon).&#xD;&#xA;&#xD;&#xA;For those watching their sodium intake, how much of this salt will actually end up being absorbed by the pasta, and how much will be thrown out with the water?" />
  <row Id="18258" PostHistoryTypeId="1" PostId="8934" RevisionGUID="3a7170c3-1644-4a63-80fc-a12453a71795" CreationDate="2010-11-08T02:33:41.697" UserId="141" Text="When cooking pasta in salted water how much of the salt is absorbed?" />
  <row Id="18259" PostHistoryTypeId="3" PostId="8934" RevisionGUID="3a7170c3-1644-4a63-80fc-a12453a71795" CreationDate="2010-11-08T02:33:41.697" UserId="141" Text="&lt;pasta&gt;&lt;salt&gt;" />
  <row Id="18260" PostHistoryTypeId="2" PostId="8935" RevisionGUID="fd397e94-792f-4ad1-ae20-9d7d79264f2e" CreationDate="2010-11-08T04:24:52.587" UserId="3282" Text="I bought one of those blocks of Dubliner cheese (at Costco, sealed relatively well in wax paper) and left it in my car all afrternoon and overnight by mistake.&#xD;&#xA;&#xD;&#xA;Given that it is unopened and the weather is relatively cool, what are the chances that it is still good? " />
  <row Id="18261" PostHistoryTypeId="1" PostId="8935" RevisionGUID="fd397e94-792f-4ad1-ae20-9d7d79264f2e" CreationDate="2010-11-08T04:24:52.587" UserId="3282" Text="How long does it take for unopened cheese to go bad?" />
  <row Id="18262" PostHistoryTypeId="3" PostId="8935" RevisionGUID="fd397e94-792f-4ad1-ae20-9d7d79264f2e" CreationDate="2010-11-08T04:24:52.587" UserId="3282" Text="&lt;food-safety&gt;&lt;cheese&gt;" />
  <row Id="18263" PostHistoryTypeId="5" PostId="7160" RevisionGUID="d21247c0-7add-46cd-a053-390e669802ec" CreationDate="2010-11-08T05:44:09.870" UserId="1854" Comment="add gratuitous picture of de-seasoned skillet." Text="my 'nuclear option' for cast iron skillets is to put them in a basin of lye solution, and let the pan sit for a week or a month (depending on how fresh and how concentrated the lye solution is.) We keep a plastic basin out back for this. lye is bad stuff, so if you have kids or pets, do please be careful.  The lye, however, will take off anything organic, and bring the skillet back to bare metal (well, some scrubbing may be necessary. use a plastic scrubby). in this condition, the skillet will start to rust instantly. I work as follows: after the four weeks, take the skillet out of the bath, scrub it and hose it off, then immediately pour white vinegar on it: the acidity prevents rusting. Then put it in a 450 F preheated oven for half an hour. Then start the reseasoning process.&#xD;&#xA;&#xD;&#xA;As I said, this is the method of last resort.&#xD;&#xA;&#xD;&#xA;Here is a photo of a #3 cast iron pan, rolled back to 'year zero' after a few months in a lye solution, next to a seasoned #2 pan. The iron actually looks like metal. In this condition, you can check the surface for pitting, cracks, etc. The vinegar is on hand to prevent rust.&#xD;&#xA;&#xD;&#xA; ![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/vt2yN.jpg" />
  <row Id="18264" PostHistoryTypeId="2" PostId="8936" RevisionGUID="7c0128e9-d8d9-4f6a-855c-5f45c33723d8" CreationDate="2010-11-08T08:05:14.633" UserId="512" Text="Given the way cheese is made ([with bacteria and molds](http://en.wikipedia.org/wiki/Cheese)) I don't really think the packaging is what keeps it safe. &#xD;&#xA;&#xD;&#xA;However, if it hasn't heated too much, it should be fine. &#xD;&#xA;&#xD;&#xA;The only that will have probably happened is that the cheese starts to 'sweat', as water in the cheese vaporizes, but is trapped in the packaging. But you can easily just dip this off and shouldn't really affect the cheese.&#xD;&#xA;&#xD;&#xA;PS: I'm Dutch, so I know my share about cheese ;-)" />
  <row Id="18265" PostHistoryTypeId="2" PostId="8937" RevisionGUID="2fa17a9b-e638-4667-bf47-d8b2ac1d6f92" CreationDate="2010-11-08T08:25:59.100" UserId="1230" Text="I have never managed to successfully roast chestnuts on an open fire. I tend to end up with charred chestnuts, which are inedible.&#xD;&#xA;&#xD;&#xA;Is there a good technique for this?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18266" PostHistoryTypeId="1" PostId="8937" RevisionGUID="2fa17a9b-e638-4667-bf47-d8b2ac1d6f92" CreationDate="2010-11-08T08:25:59.100" UserId="1230" Text="How to roast chestnuts on an open fire?" />
  <row Id="18267" PostHistoryTypeId="3" PostId="8937" RevisionGUID="2fa17a9b-e638-4667-bf47-d8b2ac1d6f92" CreationDate="2010-11-08T08:25:59.100" UserId="1230" Text="&lt;roasting&gt;&lt;fire&gt;&lt;chestnuts&gt;" />
  <row Id="18268" PostHistoryTypeId="2" PostId="8938" RevisionGUID="8719179b-ec63-42eb-a951-fd8393eabaa6" CreationDate="2010-11-08T08:55:09.127" UserId="1546" Text="In Spain, the traditional way is using something like this:&#xD;&#xA;&#xD;&#xA;![traditional tool to roast chestnuts][1]&#xD;&#xA;&#xD;&#xA;Or a pan with holes. The big day to do it is called Magosto and it's celebrated on 11/11, but it varies from town to town. It's one of the closest things to a barbecue, you first roast chorizos, then you roast chestnuts.&#xD;&#xA;&#xD;&#xA;If you don't have access to those tools, your best option is to put them close to the fire. Make a small cut in almost each chestnut (to release moisture). The ones without the cut will pop and tell you when they start to be done. Start checking for doneness at that point.&#xD;&#xA;&#xD;&#xA;Maybe you already knew about the cut, but I know some people don't roast at home because they don't know it can be done in a regular oven if the cuts are in place to avoid the chestnuts popping wildly.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/poBmf.jpg&#xD;&#xA;" />
  <row Id="18269" PostHistoryTypeId="5" PostId="8935" RevisionGUID="117862db-e66b-420b-8abb-87a0e243dfdd" CreationDate="2010-11-08T09:08:34.870" UserId="210" Comment="deleted 1 characters in body" Text="I bought one of those blocks of Dubliner cheese (at Costco, sealed relatively well in wax paper) and left it in my car all afternoon and overnight by mistake.&#xD;&#xA;&#xD;&#xA;Given that it is unopened and the weather is relatively cool, what are the chances that it is still good? " />
  <row Id="18270" PostHistoryTypeId="2" PostId="8939" RevisionGUID="20a76894-20e4-49e3-9c0b-38d9668a9708" CreationDate="2010-11-08T10:08:51.770" UserDisplayName="blue" Text="Like the title says, got a couple questions about the fish I just caught...&#xD;&#xA;&#xD;&#xA;Firstly, is there anyway to confirm what type of fish this is? 'Ordinary salmon' or 'trout salmon'?&#xD;&#xA;&#xD;&#xA;Lastly, does it differ much in taste from 'ordinary' salmon? I want to search for some good Salmon recipes but I want to be sure I'm looking at the right recipes for the right fish.&#xD;&#xA;&#xD;&#xA;Cheers." />
  <row Id="18271" PostHistoryTypeId="1" PostId="8939" RevisionGUID="20a76894-20e4-49e3-9c0b-38d9668a9708" CreationDate="2010-11-08T10:08:51.770" UserDisplayName="blue" Text="Some fishermen tell me I caught a Trout Salmon. Does this fish differ much from ordinary salmon?" />
  <row Id="18272" PostHistoryTypeId="3" PostId="8939" RevisionGUID="20a76894-20e4-49e3-9c0b-38d9668a9708" CreationDate="2010-11-08T10:08:51.770" UserDisplayName="blue" Text="&lt;fish&gt;&lt;salmon&gt;&lt;seafood&gt;" />
  <row Id="18273" PostHistoryTypeId="2" PostId="8940" RevisionGUID="dce9ef43-999a-479f-b7d5-b30355aa5249" CreationDate="2010-11-08T10:22:05.213" UserId="641" Text="Like Ivo said, just wipe away the sweat and you'll be fine. Unless it's fresh cheese, cheese really takes a lot of abuse before going bad, and even if it does, you can always cut the bad part and still eat it. It's really a resilient food (apart from fresh cheese).&#xD;&#xA;&#xD;&#xA;When fresh cheese goes 'off', you can try to dry it and make your own cured cheese. You have to drain it, keep it dry, out of the light, cool. See what happens. If it tastes bad, it doesn't have to be a health hazard." />
  <row Id="18274" PostHistoryTypeId="2" PostId="8941" RevisionGUID="b086bbb5-b4a3-4e6d-9c76-35aed8d0db47" CreationDate="2010-11-08T13:30:17.397" UserId="2047" Text="&quot;Salmon Trout&quot; or &quot;Trout Salmon&quot;? I've never heard of &quot;Trout Salmon&quot;, but trout and salmon are closely related fish. It looks like [Salmon Trout][1] could just be another name for [Rainbow Trout][2], so you should probably be looking at trout recipes instead of salmon recipes. &quot;Trout&quot; usually refers to a freshwater fish that lives in lakes and streams, where &quot;salmon&quot; usually refers to a saltwater fish that migrates into freshwater to breed. Culinarily speaking, &quot;trout&quot; is a smaller fish with white flesh, and &quot;salmon&quot; is larger, with pink flesh.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lewis-clark.org/content/content-article.asp?ArticleID=1931&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Rainbow_trout" />
  <row Id="18275" PostHistoryTypeId="2" PostId="8942" RevisionGUID="3136b3c6-e9e0-4e6c-b49a-ac7a2fbcb396" CreationDate="2010-11-08T13:37:12.203" UserId="2047" Text="When oil gets overheated, it turns into a polymer that is insoluble in water.&#xD;&#xA;&#xD;&#xA;The best way to clean this up is with [Barkeeper's Friend][1] (and elbow grease). It's non-abrasive, and safe to use on almost all cookware without leaving marks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992" />
  <row Id="18276" PostHistoryTypeId="2" PostId="8943" RevisionGUID="d3f39358-4e7e-4b99-8fdf-4cf45e0c1c24" CreationDate="2010-11-08T13:40:58.850" UserId="1816" Text="Search engines like that, as you know, are more complicated to build than the standard recipe searches you see in most places, and many websites that have food recipes and are heavily utilized don't have them.&#xD;&#xA;&#xD;&#xA;If you want to ultimately be able to make juice based on the ingredients on hand, what I'd recommend is becoming more proficient at matching flavor profiles and knowing what the essentials of juice are.  You can learn more about possible good flavor pairings [at this website][1] ([more info about the website's technique for pairing flavors][2]).  You can also learn a ton at [khymos.org][3] or from [The Flavor Bible][4] by Page and Dornenburg.  For learning ratios, start with simple recipes such as [these][5] or even try and break down your ideal juice by sugar and water components and then look at how much sweetness and water are in each possible ingredient.&#xD;&#xA;&#xD;&#xA;If you get stuck on a particular recipe, you can always ask how to improve it here.&#xD;&#xA;  [1]: http://www.foodpairing.be/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/8316/are-some-flavour-pairings-known-to-work-better-than-others-and-if-so-why/8327#8327&#xD;&#xA;  [3]: http://khymos.org/&#xD;&#xA;  [4]: http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?ie=UTF8&amp;qid=1289223532&amp;sr=8-1&#xD;&#xA;  [5]: http://www.living-foods.com/recipes/juicerecipes.html" />
  <row Id="18277" PostHistoryTypeId="5" PostId="8942" RevisionGUID="9fe2ceaf-e933-4c94-897e-db2bd42255e7" CreationDate="2010-11-08T13:44:24.030" UserId="2047" Comment="added 175 characters in body" Text="When oil gets overheated, it turns into a polymer that is insoluble in water.&#xD;&#xA;&#xD;&#xA;The best way to clean this up is with [Barkeeper's Friend][1] (and elbow grease). It's non-abrasive, and safe to use on almost all cookware without leaving marks.&#xD;&#xA;&#xD;&#xA;Edit: To help prevent this from happening in the future, use a paper towel to wipe off any excess baking spray on the edges of the baking dish that won't be covered by food.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992" />
  <row Id="18278" PostHistoryTypeId="5" PostId="8942" RevisionGUID="d36f5b3a-5b8b-451a-a728-a526ea0f9736" CreationDate="2010-11-08T13:50:08.087" UserId="2047" Comment="added 112 characters in body" Text="When oil gets overheated, it turns into a polymer that is insoluble in water, even with soap.&#xD;&#xA;&#xD;&#xA;The best way to clean this up is with [Barkeeper's Friend][1], [Bon Ami][2], or a similar solvent (I think they're all alkaline-based solvents). It's non-abrasive, and safe to use on almost all cookware without leaving marks.&#xD;&#xA;&#xD;&#xA;Edit: To help prevent this from happening in the future, use a paper towel to wipe off any excess baking spray on the edges of the baking dish that won't be covered by food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bar-Keepers-Friend%C2%AE-Cleanser-Polish/dp/B000V72992&#xD;&#xA;  [2]: http://www.bonami.com/" />
  <row Id="18279" PostHistoryTypeId="2" PostId="8944" RevisionGUID="b04b508b-5880-4f13-a37d-b5e0ab94f161" CreationDate="2010-11-08T13:57:29.323" UserId="1148" Text="I've had Salmon Trout.  They are a pink fleshed trout, that mimics the flavour of Salmon somewhat.&#xD;&#xA;&#xD;&#xA;My favourite preparation is to do it as a Yerevan Trout.  Essentially Roast the fish filets, prepare the sauce - Lemon, Butter, Capers, Artichokes, and any pan juice you can get.  Serve beside your favourite rice." />
  <row Id="18280" PostHistoryTypeId="2" PostId="8945" RevisionGUID="02d19883-ca2c-47ef-b892-8ff709962807" CreationDate="2010-11-08T14:05:59.963" UserId="1148" Text="You can usually cut through the breast and back with a pair of shears.&#xD;&#xA;Then you can lay the chicken on the board and it will stay put.&#xD;&#xA;" />
  <row Id="18281" PostHistoryTypeId="2" PostId="8946" RevisionGUID="b1f1aec3-74f6-47b1-8603-1033f3ace4c2" CreationDate="2010-11-08T14:41:23.377" UserId="2047" Text="I can't really give you medical advice if you're on a low-sodium diet, but pasta cooked in salted water definitely absorbs some of the salt along with the water. That's the purpose of salting the water: to season the pasta throughout. You can reduce or omit the salt if you think you need to, but your pasta will be less tasty.&#xD;&#xA;&#xD;&#xA;If you really want to science it up, you can calculate the concentration of the salt in the amount of water you're using (weight of salt / weight of water), then multiply by the difference in the weight of the pasta before and after cooking (the amount of water absorbed). That should give you the approximate amount of salt absorbed by the pasta. 40% of *that* is the weight of the sodium in table salt (NaCl). I think you'll find that it's a lot less sodium than you would get from consuming processed food, and is not likely to be a health risk. However, if you need to measure the exact amount of sodium you're taking in, that's the way to do it." />
  <row Id="18282" PostHistoryTypeId="6" PostId="8934" RevisionGUID="1d2b8bb0-0bfa-4b77-a231-297a1ff3958a" CreationDate="2010-11-08T15:06:27.327" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;salt&gt;&lt;boiling&gt;" />
  <row Id="18288" PostHistoryTypeId="6" PostId="8932" RevisionGUID="00ba1e52-55a5-4f59-a74e-fdd5530ea5d7" CreationDate="2010-11-08T15:09:18.820" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;juice&gt;&lt;organization&gt;&lt;websites&gt;&lt;juicing&gt;" />
  <row Id="18289" PostHistoryTypeId="6" PostId="8935" RevisionGUID="d46107ee-0cce-45d1-b436-a931ec76e92a" CreationDate="2010-11-08T15:10:02.500" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;cheese&gt;" />
  <row Id="18290" PostHistoryTypeId="2" PostId="8947" RevisionGUID="5e77f236-c5e4-4ee0-a111-78a5c51de36f" CreationDate="2010-11-08T15:14:59.780" UserId="3237" Text="I don't know the exact answer, but you can find it out reliably yourself. It will requires some time and patience.&#xD;&#xA;&#xD;&#xA;You measure the weight of salt that you add to water and the volume of water. Then you cook pasta and measure the volume of water again. You pour some little but precisely known amount of after-pasta water into an open plastic container and let water evaporate. Since after-pasta water will go bad at room temperature you can wait until it cools down and put into the freezer - it will still evaporate, but much slower (maybe you'll need to wait a couple of months). Once all the water evaporates only salt is leaft in the container and you can weight it again." />
  <row Id="18291" PostHistoryTypeId="5" PostId="8869" RevisionGUID="95364be7-ae92-495d-ab61-15c6fbe9c7f7" CreationDate="2010-11-08T16:15:59.523" UserId="1946" Comment="deleted 5 characters in body" Text="Use a simple &quot;0&quot; or &quot;00&quot; flour, personally I mix them on a 1:1 ratio ...&#xD;&#xA;&#xD;&#xA;Put the flour in a bowl, add a bit of salt and a modest quantity of brewer's yeast dissolved in warm water and a teaspoon of sugar to help the process.&#xD;&#xA;&#xD;&#xA;Leave in a warm place, covering with a damp cloth ... when the volume will be doubled just impaste again&#xD;&#xA;&#xD;&#xA;Stay away from self rising mixtures, they are the evil !" />
  <row Id="18292" PostHistoryTypeId="2" PostId="8948" RevisionGUID="57feecdc-c35f-47ec-8638-d6492669d355" CreationDate="2010-11-08T16:18:13.960" UserId="41" Text="The term &quot;bad&quot;, when applied to cheese, can actually refer to a [great many defects][4] (p. 14), several of which are caused by improper or over-aging and only some of which are dangerous.  The issues that you most likely need to worry about are:&#xD;&#xA;&#xD;&#xA;  1. **Moisture loss** applies primarily to soft cheese and is probably the first negative effect you'll see.  In a sealed package, it will &quot;sweat&quot; as Ivo points out, caused by water evaporating and then condensing again on the packaging, forming little droplets.  Unsealed, it will simply dry out and become hard.&#xD;&#xA;&#xD;&#xA;  This is *not* spoilage, and the cheese is still perfectly good to eat, it just might not have as pleasant a texture and might have a slightly flat flavour.  You can just cut off any hardened edges.&#xD;&#xA;&#xD;&#xA;  2. **Oxidation** gives a slightly metallic taste but more importantly leads to rancidity - discoloration and a sour smell/taste.  This is caused by *light* and is why you should store cheese in a dark place.  If you left it in the car during the afternoon, it may have been exposed to a good deal of light.  However, [proper packaging greatly slows oxidation][3] and wax paper in particular is an oxidation inhibitor (that's why cheese is often wrapped in it!).  Light exposure also would have been minimal at night.  You're *probably* fine in this respect, but use your nose.  If it smells sour, don't eat it.&#xD;&#xA;&#xD;&#xA;  The chemical process itself results in peroxides and free radicals, which are obviously not good to eat, although there seems to be some debate about just how dangerous they are (some say it raises the risk of cancer, although I'm unable to find an authoritative source, and this might just be an urban myth).&#xD;&#xA;&#xD;&#xA;  3. **Mold** is the most obvious form of spoilage and usually also the last.  Although most mold is technically aerobic, many strains are capable of growing with very *little* oxygen, and I personally have seen mold growing on an unopened package of cheddar that I'd forgotten about for several months.  I'm sure I don't need to tell you that mold isn't safe to eat; however, by the time there's enough mold to be dangerous, you'll be able to see it.&#xD;&#xA;&#xD;&#xA;  Contrary to what Ivo's post suggests, the mold you'll see growing on spoiled cheese is *not* the same as the mold that the cheese was made with - some cheeses, like parmesan, aren't made with any mold at all, although they can certainly grow mold later on.  The molds used in cheese-making are typically some variety of [penicillium][2], which is safe to eat.  The mold that grows weeks later could be anything, and is **not** safe to eat.  Ivo is also partially correct in saying that the packaging does not prevent mold growth; however, it does slow it down by restricting the available oxygen.&#xD;&#xA;&#xD;&#xA;On the whole, I tend to agree with the other answers that your cheese will almost certainly still be good after only 1 day.  Keep in mind that cheese is thought to have been popularized as a [method for *preserving* milk][1] before refrigeration existed - the whole idea is that it lasts a long while, usually well over 24 hours before food safety becomes an issue.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.californiadairypressroom.com/Products/Cheese&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Penicillium&#xD;&#xA;  [3]: http://www.dairy-journal.org/index.php?option=com_article&amp;access=doi&amp;doi=10.1051/dst/2010019&amp;Itemid=129&#xD;&#xA;  [4]: http://www.fantastic-flavour.com/yahoo_site_admin/assets/docs/cheddar_cheese.276140645.pdf" />
  <row Id="18293" PostHistoryTypeId="5" PostId="8932" RevisionGUID="7d8e0f41-96aa-4176-80e3-295dc623a27f" CreationDate="2010-11-08T16:26:20.987" UserId="3285" Comment="added a comparison" Text="Does anyone know of a website where I could enter a bunch of ingredients that I have and it would return a list of possible juice recipes for my juicer?  Like a WolframAlpha for recipes?&#xD;&#xA;&#xD;&#xA;I've seen a bunch of juice recipe sites and many times I'm missing just one ingredient, or all the ingredients.  I think it would be cool if I could, at any given time, enter what I have on hand then get a list of possibilities.&#xD;&#xA;" />
  <row Id="18294" PostHistoryTypeId="6" PostId="8927" RevisionGUID="5813f03a-816d-4eef-83bc-e577a5194a25" CreationDate="2010-11-08T18:41:02.547" UserId="1672" Comment="edited tags; added 1 characters in body; edited title" Text="&lt;baking&gt;&lt;cleaning&gt;&lt;oil&gt;" />
  <row Id="18295" PostHistoryTypeId="5" PostId="8927" RevisionGUID="5813f03a-816d-4eef-83bc-e577a5194a25" CreationDate="2010-11-08T18:41:02.547" UserId="1672" Comment="edited tags; added 1 characters in body; edited title" Text="I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother it too much, and it likes to gum up my scrubber. What's going on there, and are there any easy ways to get it off?" />
  <row Id="18296" PostHistoryTypeId="4" PostId="8927" RevisionGUID="5813f03a-816d-4eef-83bc-e577a5194a25" CreationDate="2010-11-08T18:41:02.547" UserId="1672" Comment="edited tags; added 1 characters in body; edited title" Text="Gummy residue from baking spray/oil" />
  <row Id="18297" PostHistoryTypeId="2" PostId="8949" RevisionGUID="8e314665-24e6-4ff9-8d75-c3915dd4e829" CreationDate="2010-11-08T19:06:14.723" UserId="2882" Text="[Here][1] is a report entitled &quot;Change in sodium content of potato, pasta and rice with different cooking methods&quot;.&#xD;&#xA;&#xD;&#xA;So the &quot;scientific answer&quot; is:&#xD;&#xA;&#xD;&#xA;* The sodium content in pasta cooked with different levels of salt increased approximately linearly with the amount of salt added to the cooking water. Pasta cooked in 4g salt/100g raw took up on average 28 mg Na/100g whereas when cooked in 40g/100g raw this increased approximately 10 fold to 230 mg Na/100g. &#xD;&#xA;&#xD;&#xA;HTH!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodbase.org.uk/results.php?f_report_id=120" />
  <row Id="18298" PostHistoryTypeId="2" PostId="8950" RevisionGUID="27124e2c-1c76-4bbd-8794-ecb59bfee8a7" CreationDate="2010-11-08T19:19:24.993" UserId="2882" Text="Fish common names vary (sometimes TOO much) from place to place.  &#xD;&#xA;&#xD;&#xA;Salmon Trout is usually &lt;i&gt; Salvelinus fontinalis &lt;/i&gt;  &#xD;&#xA;&#xD;&#xA;Like this:  &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;or this:  &#xD;&#xA; &#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/MabMF.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/xulOK.jpg" />
  <row Id="18299" PostHistoryTypeId="2" PostId="8951" RevisionGUID="746625d1-8bd4-46c2-b3a9-110bb8f29ba6" CreationDate="2010-11-08T19:53:25.330" UserId="3297" Text="When u freeze mushrooms it will turn brown, u can't keep it for long time in the fridge though. On the other hand I can't buy it everyday! I love mushrooms in anything and I want to have some always ready to cook. Any suggestions? Is the only way to buy it everyday? Oh one other thing I don't like cans or something.&#xD;&#xA;" />
  <row Id="18300" PostHistoryTypeId="1" PostId="8951" RevisionGUID="746625d1-8bd4-46c2-b3a9-110bb8f29ba6" CreationDate="2010-11-08T19:53:25.330" UserId="3297" Text="How can I avoid from turning mushrooms brown while freezing it?" />
  <row Id="18301" PostHistoryTypeId="3" PostId="8951" RevisionGUID="746625d1-8bd4-46c2-b3a9-110bb8f29ba6" CreationDate="2010-11-08T19:53:25.330" UserId="3297" Text="&lt;freezing&gt;&lt;mushrooms&gt;" />
  <row Id="18302" PostHistoryTypeId="2" PostId="8952" RevisionGUID="0b331d0c-386c-45e6-a79c-557ae89113ea" CreationDate="2010-11-08T19:57:16.070" UserId="15" Text="Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here: &#xD;&#xA;&#xD;&#xA; - 1) it hasn't been above 40F much, but am i&#xD;&#xA;   going to run into [a moisture or][1]&#xD;&#xA;   [consistency problem][2]? If so, can&#xD;&#xA;   I do anything in the stroganoff to&#xD;&#xA;   balance this out?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; - 2)Also, assuming the meat is safe,&#xD;&#xA;   and still worth cooking, [should I&#xD;&#xA;   attempt to utilize the blood][3] in&#xD;&#xA;   building up the sauce; if so how? (I&#xD;&#xA;   will likely be preparing the sauce&#xD;&#xA;   using [drippings/blood(?)], a pound or so of&#xD;&#xA;   mushrooms, and cream/sour cream.)&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed/1374#1374&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed/2553#2553&#xD;&#xA;  [3]: http://cooking.stackexchange.com/q/4238/15-" />
  <row Id="18303" PostHistoryTypeId="1" PostId="8952" RevisionGUID="0b331d0c-386c-45e6-a79c-557ae89113ea" CreationDate="2010-11-08T19:57:16.070" UserId="15" Text="Thawing meats in the fridge blood" />
  <row Id="18304" PostHistoryTypeId="3" PostId="8952" RevisionGUID="0b331d0c-386c-45e6-a79c-557ae89113ea" CreationDate="2010-11-08T19:57:16.070" UserId="15" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;freezing&gt;&lt;venison&gt;" />
  <row Id="18305" PostHistoryTypeId="5" PostId="8951" RevisionGUID="68354c94-290a-4e86-96d0-6ca3d3f78d14" CreationDate="2010-11-08T20:00:30.680" UserId="1816" Comment="Edited for clarity" Text="When you freeze mushrooms they will turn brown.  You can't keep them for long time in the fridge though. On the other hand I can't buy it everyday! I love mushrooms in anything and I want to have some always ready to cook. Any suggestions? Is the only way to buy it everyday? I don't like canned mushrooms or similar preservation methods.&#xD;&#xA;" />
  <row Id="18306" PostHistoryTypeId="2" PostId="8953" RevisionGUID="95a5c4d1-7fc5-4ff5-85ea-7cb88981ef57" CreationDate="2010-11-08T20:07:32.973" UserId="823" Text="Sometimes when I buy (cheap) gummy candy, it's a little too hard to enjoy. Is there a way to soften them? Preferably something that lasts, as opposed to perhaps heating them and eating them while they're warm." />
  <row Id="18307" PostHistoryTypeId="1" PostId="8953" RevisionGUID="95a5c4d1-7fc5-4ff5-85ea-7cb88981ef57" CreationDate="2010-11-08T20:07:32.973" UserId="823" Text="Any way to soften gummy candy?" />
  <row Id="18308" PostHistoryTypeId="3" PostId="8953" RevisionGUID="95a5c4d1-7fc5-4ff5-85ea-7cb88981ef57" CreationDate="2010-11-08T20:07:32.973" UserId="823" Text="&lt;candy&gt;" />
  <row Id="18309" PostHistoryTypeId="2" PostId="8954" RevisionGUID="ec08ab88-fed6-4d0f-80a9-f08f45ee5f85" CreationDate="2010-11-08T20:09:19.340" UserId="1236" Text="One suggestion is to buy dried mushrooms and rehydrate them when you need them.  &#xD;&#xA;&#xD;&#xA;As for freezing, as you probably know if you freeze them and thaw directly without any intervention you will probably get brown, mushy mushrooms.  There are a few ways to avoid this.&#xD;&#xA;&#xD;&#xA;If you blanch the mushrooms first in some boiling water, then put them in an ice bath, that should stop the enzymes that cause the browning and also help with the texture some.  This method should also retain the most flavor of any of the preservation methods.&#xD;&#xA;&#xD;&#xA;As a side note, I highly recommend going from freezer to cooking directly without thawing - this should reduce the amount of mushiness you will get.&#xD;&#xA;&#xD;&#xA;I find that slicing and sauteing the mushrooms first in some oil or butter, then freezing them, works great for most uses, since sauteed is how I usually prefer my mushrooms anyway.  I just take them out of the freezer and throw them directly into the meal.&#xD;&#xA;&#xD;&#xA;In my house the most common method is as I first mentioned, we buy dried portabellos etc and just rehydrate them into our meals.  However blanching and then freezing is often better for texture and taste, it just takes a little more time.&#xD;&#xA;&#xD;&#xA;There are some great mushroom preservation methods available [on this site][1].&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nmmastergardeners.org/Fungi%20pages/Preserve%20Mushroom.htm" />
  <row Id="18310" PostHistoryTypeId="2" PostId="8955" RevisionGUID="064a859d-6540-4413-aa3e-e2ef144f1ded" CreationDate="2010-11-08T20:12:45.337" UserId="231" Text="I have read that you need to [cook them prior to freezing][1].&#xD;&#xA;&#xD;&#xA;Summary of instructions:&#xD;&#xA;&#xD;&#xA; 1. Wash mushrooms (don't soak them, you don't want to take on extra water)&#xD;&#xA; 2. Pat Dry&#xD;&#xA; 3. Allow to cool then transfer to a freezer container, removing as much air as possible&#xD;&#xA; 4. Like with freezing most things, excess air/moisture will speed up freezer burn.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As another alternative, to simply not buying fresh mushrooms daily is to keep dried mushrooms on hand.&#xD;&#xA;&#xD;&#xA;  [1]: http://mushrooms.ca/blog/2009/05/feature-friday-freezing-fresh-mushrooms.html" />
  <row Id="18311" PostHistoryTypeId="2" PostId="8956" RevisionGUID="11ddab83-df27-4cd7-bc1d-6d56d45bd1cd" CreationDate="2010-11-08T20:18:15.053" UserId="2352" Text="I have a sandwich that says &quot;sell by 11/4&quot;. The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag.&#xD;&#xA;&#xD;&#xA;I went to go eat the sandwich today and found that what appears to be the cheese has melted into a liquid goop. Within the sandwich the cheese was sitting on top of the turkey.&#xD;&#xA;&#xD;&#xA;The provolone cheese says: pasteurized milk cheese culture, salt, enzymes.&#xD;&#xA;&#xD;&#xA;I didn't know cheese could melt in the fridge?&#xD;&#xA;&#xD;&#xA;No power was lost to the chilly bin since the turkey butty was put it in there." />
  <row Id="18312" PostHistoryTypeId="1" PostId="8956" RevisionGUID="11ddab83-df27-4cd7-bc1d-6d56d45bd1cd" CreationDate="2010-11-08T20:18:15.053" UserId="2352" Text="My Cheese Melted while in the Fridge?" />
  <row Id="18313" PostHistoryTypeId="3" PostId="8956" RevisionGUID="11ddab83-df27-4cd7-bc1d-6d56d45bd1cd" CreationDate="2010-11-08T20:18:15.053" UserId="2352" Text="&lt;cheese&gt;&lt;refrigerator&gt;&lt;sour-cream&gt;&lt;melting&gt;" />
  <row Id="18314" PostHistoryTypeId="5" PostId="8952" RevisionGUID="23449444-12e8-414f-9c54-83053e5dc190" CreationDate="2010-11-08T20:30:38.250" UserId="41" Comment="deleted 34 characters in body; edited tags; edited title" Text="Saturday I pulled a package of venison from my freezer to thaw and hope to make stroganoff with it tonight. However, this morning I noticed that the package (in a bowl) had really released a lot of blood. I have a few questions here: &#xD;&#xA;&#xD;&#xA; 1. It hasn't been above 40° F (4.4° C) much, but am I going to run into a [moisture][1] or [consistency problem][2]? If so, can I do anything in the stroganoff to balance this out?&#xD;&#xA;&#xD;&#xA; 2. Also, assuming the meat is safe, and still worth cooking, [should I attempt to utilize the blood][3] in building up the sauce; if so how? (I will likely be preparing the sauce using [drippings/blood(?)], a pound or so of mushrooms, and cream/sour cream.)&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed/1374#1374&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed/2553#2553&#xD;&#xA;  [3]: http://cooking.stackexchange.com/q/4238/15-" />
  <row Id="18315" PostHistoryTypeId="4" PostId="8952" RevisionGUID="23449444-12e8-414f-9c54-83053e5dc190" CreationDate="2010-11-08T20:30:38.250" UserId="41" Comment="deleted 34 characters in body; edited tags; edited title" Text="How should I deal with blood released while thawing meat in the refrigerator?" />
  <row Id="18316" PostHistoryTypeId="6" PostId="8952" RevisionGUID="23449444-12e8-414f-9c54-83053e5dc190" CreationDate="2010-11-08T20:30:38.250" UserId="41" Comment="deleted 34 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;meat&gt;&lt;freezing&gt;&lt;venison&gt;" />
  <row Id="18317" PostHistoryTypeId="5" PostId="8956" RevisionGUID="d9bc8da6-d799-4f91-9aa2-51da763a9eee" CreationDate="2010-11-08T20:32:51.297" UserId="2352" Comment="Add backup sandwich info" Text="I have a sandwich that says &quot;sell by 11/4&quot;. The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag.&#xD;&#xA;&#xD;&#xA;I went to go eat the sandwich today and found that what appears to be the cheese has melted into a liquid goop. Within the sandwich the cheese was sitting on top of the turkey.&#xD;&#xA;&#xD;&#xA;The provolone cheese says: pasteurized milk cheese culture, salt, enzymes.&#xD;&#xA;&#xD;&#xA;**I didn't know cheese could melt in the fridge?**&#xD;&#xA;&#xD;&#xA;No power was lost to the chilly bin since the turkey butty was put it in there.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;So I pulled out my backup sandvich which is a little more recent in the aging period and it looks like the cheddar cheese is melting in this one too but not yet like the previous one's attempt to become Elmer's glue.&#xD;&#xA;&#xD;&#xA;This ham butty has been in a different chilly bin so no connection to a power outage.&#xD;&#xA;&#xD;&#xA;**Is it the meat that's melting it, such as the salt in the meat, or something else?**&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18318" PostHistoryTypeId="6" PostId="8956" RevisionGUID="d9bc8da6-d799-4f91-9aa2-51da763a9eee" CreationDate="2010-11-08T20:32:51.297" UserId="2352" Comment="Add backup sandwich info" Text="&lt;cheese&gt;&lt;refrigerator&gt;&lt;sandwich&gt;&lt;sour-cream&gt;&lt;melting&gt;" />
  <row Id="18319" PostHistoryTypeId="6" PostId="8951" RevisionGUID="ae54aaa1-3ed1-4ca9-9602-c3e687cf828d" CreationDate="2010-11-08T20:34:15.653" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;mushrooms&gt;" />
  <row Id="18320" PostHistoryTypeId="2" PostId="8957" RevisionGUID="52b7bf8b-4dd5-469c-b872-41a3c546b3e7" CreationDate="2010-11-08T20:35:52.900" UserId="874" Text="Take a look at http://www.supercook.com/" />
  <row Id="18321" PostHistoryTypeId="5" PostId="8956" RevisionGUID="0e3c078b-e658-4a91-9c63-7ab33c812fd3" CreationDate="2010-11-08T20:37:52.353" UserId="2352" Comment="Remove mistaken sour-creame tag" Text="I have a sandwich that says &quot;sell by 11/4&quot;. The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag.&#xD;&#xA;&#xD;&#xA;I went to go eat the sandwich today and found that what appears to be the cheese has melted into a liquid goop. Within the sandwich the cheese was sitting on top of the turkey.&#xD;&#xA;&#xD;&#xA;The provolone cheese says: pasteurized milk cheese culture, salt, enzymes.&#xD;&#xA;&#xD;&#xA;**I didn't know cheese could melt in the fridge?**&#xD;&#xA;&#xD;&#xA;No power was lost to the chilly bin since the turkey butty was put it in there.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;So I pulled out my backup sandvich which is a little more recent in the aging period and it looks like the cheddar cheese is melting in this one too but not yet like the previous one's attempt to become school's next favorite Elmer's glue, although a little sour.&#xD;&#xA;&#xD;&#xA;This ham butty has been in a different chilly bin so no connection to a power outage.&#xD;&#xA;&#xD;&#xA;**Is it the meat that's melting it, such as the salt in the meat, or something else?**&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18322" PostHistoryTypeId="6" PostId="8956" RevisionGUID="0e3c078b-e658-4a91-9c63-7ab33c812fd3" CreationDate="2010-11-08T20:37:52.353" UserId="2352" Comment="Remove mistaken sour-creame tag" Text="&lt;cheese&gt;&lt;refrigerator&gt;&lt;sandwich&gt;&lt;melting&gt;" />
  <row Id="18323" PostHistoryTypeId="2" PostId="8958" RevisionGUID="a0e4d71c-a04c-48c1-9e63-1b8dcbfdae1c" CreationDate="2010-11-08T20:49:18.803" UserId="41" Text="Gummy candy is essentially just water, sugar, gelatin, and a few other additives like food colouring.&#xD;&#xA;&#xD;&#xA;Gelatin's gel strength&lt;sup&gt;[1]&lt;/sup&gt; is partially dependent on its concentration.  The more concentrated, the harder it gets.  Gummy candies left sitting around will lose water due to evaporation, which makes the gelatin more concentrated and thus harder, and if you watch carefully you'll notice that the moisture loss also makes the gummies shrink.&#xD;&#xA;&#xD;&#xA;To soften them, you need to rehydrate them.  Toss them in a bowl of hot or warm water (don't use cold water - gelatin is only soluble in warmer water) until they reach the desired consistency - usually around 20 minutes or so.  The longer you leave them in the water, the more water they'll absorb, the more they'll grow and the softer they'll get.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gelatin.co.za/gltn1.html" />
  <row Id="18324" PostHistoryTypeId="5" PostId="8956" RevisionGUID="f5f901e3-3ba7-445a-bf05-77eeb3f409bd" CreationDate="2010-11-08T21:24:33.653" UserId="210" Comment="edited body" Text="I have a sandwich that says &quot;sell by 11/4&quot;. The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag.&#xD;&#xA;&#xD;&#xA;I went to go eat the sandwich today and found that what appears to be the cheese has melted into a liquid goop. Within the sandwich the cheese was sitting on top of the turkey.&#xD;&#xA;&#xD;&#xA;The provolone cheese says: pasteurized milk cheese culture, salt, enzymes.&#xD;&#xA;&#xD;&#xA;**I didn't know cheese could melt in the fridge?**&#xD;&#xA;&#xD;&#xA;No power was lost to the chilly bin since the turkey butty was put it in there.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;So I pulled out my backup sandwich which is a little more recent in the aging period and it looks like the cheddar cheese is melting in this one too but not yet like the previous one's attempt to become school's next favorite Elmer's glue, although a little sour.&#xD;&#xA;&#xD;&#xA;This ham butty has been in a different chilly bin so no connection to a power outage.&#xD;&#xA;&#xD;&#xA;**Is it the meat that's melting it, such as the salt in the meat, or something else?**&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18325" PostHistoryTypeId="2" PostId="8959" RevisionGUID="1d9a07c7-2b0f-44b8-8d57-e5ddcf66053b" CreationDate="2010-11-08T21:42:46.107" UserId="3298" Text="The collagen released from the chicken bone marrow is what gives the soup body; It's why the soup feels more substantial in your mouth than a spoonful of water.  As the stock cooks, the collagen breaks down into gelatin, if your not seeing this, you may need to cook the stock for longer.&#xD;&#xA;&#xD;&#xA;Obviously if you don't break the bones, the marrow cannot be released.  That having been said, a large amount of fat is also released from the marrow which later has to be separated from the finished stock.  I have made perfectly excellent soup without bones, in fact Cooks Illustrated suggested using ground chicken which contains no bones or marrow (albeit with some prepared stock).&#xD;&#xA;&#xD;&#xA;I suggest you find a traditional stock recipe and follow it's instructions.  You may find that you've been missing something, or that you like your current recipe more." />
  <row Id="18326" PostHistoryTypeId="2" PostId="8960" RevisionGUID="1be766c7-ca89-495f-918e-4f25f65eb8d1" CreationDate="2010-11-08T22:34:09.507" UserId="1307" Text="My guess is that you don't have real cheese in your sandwich.&#xD;&#xA;&#xD;&#xA;I've seen this before with things called cheese that were really types of [American cheese][1]. It happened when then product was exposed to moisture that it seemed to absorb, which then caused it to turn soggy and glue-like. If you'd have said that you had tomato in your sandwich, I'd have been sure this was what was going on.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/American_cheese" />
  <row Id="18327" PostHistoryTypeId="5" PostId="8949" RevisionGUID="91c8acee-cd3f-4428-ae62-e69fe58e86a6" CreationDate="2010-11-08T23:04:40.197" UserId="2882" Comment="added 118 characters in body" Text="[Here][1] is a report entitled &quot;Change in sodium content of potato, pasta and rice with different cooking methods&quot;.&#xD;&#xA;&#xD;&#xA;So the &quot;scientific answer&quot; is:&#xD;&#xA;&#xD;&#xA;* The sodium content in pasta cooked with different levels of salt increased approximately linearly with the amount of salt added to the cooking water. Pasta cooked in 4g salt/100g raw took up on average 28 mg Na/100g whereas when cooked in 40g/100g raw this increased approximately 10 fold to 230 mg Na/100g. &#xD;&#xA;&#xD;&#xA;HTH!&#xD;&#xA;&#xD;&#xA;PS: This may help you forget the Na intake temporally  &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodbase.org.uk/results.php?f_report_id=120&#xD;&#xA;  [2]: http://i.stack.imgur.com/UHLPC.jpg" />
  <row Id="18328" PostHistoryTypeId="2" PostId="8961" RevisionGUID="993a5c59-1554-4a85-a4e4-ddf562d7e660" CreationDate="2010-11-08T23:43:38.937" UserId="2569" Text="The [chestnuts on an open fire][1] questions reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts (ick), and/or stuck under my fingernails (ouch). We usually roast them in the oven (after slitting them suitably, of course); is there a cooking method that results in easier peeling?&#xD;&#xA;&#xD;&#xA;In case it matters, I'd want the chestnuts either for eating out of hand, or for making chestnut puree.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8937/how-to-roast-chestnuts-on-an-open-fire" />
  <row Id="18329" PostHistoryTypeId="1" PostId="8961" RevisionGUID="993a5c59-1554-4a85-a4e4-ddf562d7e660" CreationDate="2010-11-08T23:43:38.937" UserId="2569" Text="How to peel chestnuts?" />
  <row Id="18330" PostHistoryTypeId="3" PostId="8961" RevisionGUID="993a5c59-1554-4a85-a4e4-ddf562d7e660" CreationDate="2010-11-08T23:43:38.937" UserId="2569" Text="&lt;baking-techniques&gt;&lt;chestnuts&gt;" />
  <row Id="18331" PostHistoryTypeId="6" PostId="8961" RevisionGUID="b8bea745-185b-459d-a70f-f4a28efdbd2a" CreationDate="2010-11-08T23:44:40.887" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;peeling&gt;&lt;chestnuts&gt;" />
  <row Id="18332" PostHistoryTypeId="2" PostId="8962" RevisionGUID="8e84c794-8988-4b00-86e4-7cb77381221a" CreationDate="2010-11-09T00:14:11.147" UserDisplayName="Tim R" Text="I've heard that using a wok helps ensure not only perfectly cooked meats and vegetables, it also just makes food taste better. I've purchased a new wok and am looking forward to putting it to use. As a beginner, what are the key steps I need to follow to cook properly using a new wok?" />
  <row Id="18333" PostHistoryTypeId="1" PostId="8962" RevisionGUID="8e84c794-8988-4b00-86e4-7cb77381221a" CreationDate="2010-11-09T00:14:11.147" UserDisplayName="Tim R" Text="How to cook using a wok" />
  <row Id="18334" PostHistoryTypeId="3" PostId="8962" RevisionGUID="8e84c794-8988-4b00-86e4-7cb77381221a" CreationDate="2010-11-09T00:14:11.147" UserDisplayName="Tim R" Text="&lt;wok&gt;&lt;stir-fry&gt;" />
  <row Id="18335" PostHistoryTypeId="2" PostId="8963" RevisionGUID="f6c9e131-b65d-41ac-9883-afef69f507bc" CreationDate="2010-11-09T00:57:04.407" UserId="67" Text="Um ... just off the top of my head, important things when cooking with a wok:&#xD;&#xA;&#xD;&#xA;1. Make sure all of your items to cook are ready before the first thing goes to the heat; it's quick cooking, and you don't want to be trying to chop something while you're trying to stir things at the same time.&#xD;&#xA;2. You want to cook over *high* heat.  The oil should be just about to smoking before cook with it, and you want to use an oil with a high smoke point (eg, peanut, canola, soy, corn)&#xD;&#xA;3. Don't cool off the pan.  Add ingredients in stages (harder, longer cooking things first), so you don't drop the temperature too quickly.&#xD;&#xA;4. It's called a stir *fry* for a reason -- you need oil to help transfer the heat.  You can saute, if you really want to, but it's not quite the same.&#xD;&#xA;&#xD;&#xA;... and unfortunately, most residential stoves can't put out enough heat for the wok to work perfectly -- it might be good, but you'll never quite get the same as what you get from a restaurant.  If you're cooking for a large number of people, it's sometimes easier to cook the ingredients individually or it batches, then combine it all back together at the end." />
  <row Id="18336" PostHistoryTypeId="5" PostId="8961" RevisionGUID="a6d64e47-95c3-46d2-adab-633c2234c577" CreationDate="2010-11-09T03:03:33.400" UserId="2569" Comment="deleted 1 characters in body" Text="The [chestnuts on an open fire][1] question reminded me: Is there a trick to peeling chestnuts easily? I always end up with bits of hairy skin stuck to the chestnuts (ick), and/or stuck under my fingernails (ouch). We usually roast them in the oven (after slitting them suitably, of course); is there a cooking method that results in easier peeling?&#xD;&#xA;&#xD;&#xA;In case it matters, I'd want the chestnuts either for eating out of hand, or for making chestnut puree.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8937/how-to-roast-chestnuts-on-an-open-fire" />
  <row Id="18337" PostHistoryTypeId="2" PostId="8964" RevisionGUID="0d4cd674-a62b-4590-95cc-bc6b92306da1" CreationDate="2010-11-09T03:17:54.620" UserId="2902" Text="To start with, the red juice from red meat is not, in fact, blood, which is a common misconception. Blood should be well drained from red meat when it is butchered. It is, rather, a protein ([myoglobin][1]).&#xD;&#xA;&#xD;&#xA;As for its safety after being frozen, this is discussed further [here][2].&#xD;&#xA;&#xD;&#xA;&gt; Beef stored in the refrigerator for more than 5 days will start to turn brown due to chemical changes in the myoglobin.  This doesn’t necessarily mean it has gone bad, though with this length of unfrozen storage, it may have.  Best to use your nose to tell for sure, not your eyes&#xD;&#xA;&#xD;&#xA;As your venison was frozen, rather than just refrigerated, as mentioned above, I would say you are more than safe to do a nose test, as recommended above.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Myoglobin&#xD;&#xA;  [2]: http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/" />
  <row Id="18338" PostHistoryTypeId="5" PostId="8964" RevisionGUID="0308d6fc-dd1f-4a0d-a6a5-1f6f5844cdf7" CreationDate="2010-11-09T03:24:08.013" UserId="2902" Comment="added 123 characters in body; added 15 characters in body" Text="To start with, the red, or dark, juice from red meat is not, in fact, blood, which is a common misconception. Most blood should be well drained from red meat when it is butchered. It is, rather, a protein ([myoglobin][1]) and a lot of water.&#xD;&#xA;&#xD;&#xA;It is an animal's levels (or lack of) myoglobin, that determine whether it is a 'red' meat or white.&#xD;&#xA;&#xD;&#xA;As for its safety after being frozen, this is discussed further [here][2].&#xD;&#xA;&#xD;&#xA;&gt; Beef stored in the refrigerator for more than 5 days will start to turn brown due to chemical changes in the myoglobin.  This doesn’t necessarily mean it has gone bad, though with this length of unfrozen storage, it may have.  Best to use your nose to tell for sure, not your eyes&#xD;&#xA;&#xD;&#xA;As your venison was frozen, rather than just refrigerated, as mentioned above, I would say you are more than safe to do a nose test, as recommended above.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Myoglobin&#xD;&#xA;  [2]: http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/" />
  <row Id="18339" PostHistoryTypeId="5" PostId="8964" RevisionGUID="4d83b955-0027-4e88-96ef-c28ea530fb97" CreationDate="2010-11-09T03:33:35.527" UserId="2902" Comment="deleted 12 characters in body" Text="To start with, the red, or dark, juice from red meat is not, in fact, blood, which is a common misconception. Most blood is drained from red meat when it is butchered. It is, rather, a protein ([myoglobin][1]) and a lot of water.&#xD;&#xA;&#xD;&#xA;It is an animal's levels (or lack of) myoglobin, that determine whether it is a 'red' meat or white.&#xD;&#xA;&#xD;&#xA;As for its safety after being frozen, this is discussed further [here][2].&#xD;&#xA;&#xD;&#xA;&gt; Beef stored in the refrigerator for more than 5 days will start to turn brown due to chemical changes in the myoglobin.  This doesn’t necessarily mean it has gone bad, though with this length of unfrozen storage, it may have.  Best to use your nose to tell for sure, not your eyes&#xD;&#xA;&#xD;&#xA;As your venison was frozen, rather than just refrigerated, as mentioned above, I would say you are more than safe to do a nose test, as recommended above.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Myoglobin&#xD;&#xA;  [2]: http://www.todayifoundout.com/index.php/2010/04/the-red-juice-in-raw-red-meat-is-not-blood/" />
  <row Id="18340" PostHistoryTypeId="2" PostId="8965" RevisionGUID="551abcc6-9c40-4c30-a623-8a41945e811c" CreationDate="2010-11-09T03:34:02.903" UserId="3300" Text="I have started cooking sous vide and am thinking of buying a torch to finish off the meat. I have seen stores selling little butane torches for creme brulees, but some have claimed they are not hot enough and I should use propane.&#xD;&#xA;&#xD;&#xA;On the other hand, some have claimed that propane leaves a flavour in the meat that should be avoided.&#xD;&#xA;&#xD;&#xA;Anyone tried both? Anyone uses the little butane torches? What kind of flavour does the propane impart?" />
  <row Id="18341" PostHistoryTypeId="1" PostId="8965" RevisionGUID="551abcc6-9c40-4c30-a623-8a41945e811c" CreationDate="2010-11-09T03:34:02.903" UserId="3300" Text="Which torch to buy for finishing sous vide meat? Butane or propane?" />
  <row Id="18342" PostHistoryTypeId="3" PostId="8965" RevisionGUID="551abcc6-9c40-4c30-a623-8a41945e811c" CreationDate="2010-11-09T03:34:02.903" UserId="3300" Text="&lt;equipment&gt;&lt;sous-vide&gt;&lt;blowtorch&gt;" />
  <row Id="18343" PostHistoryTypeId="2" PostId="8966" RevisionGUID="cfb7f2e0-6853-455d-977f-28e97b9cddf3" CreationDate="2010-11-09T04:37:46.390" UserId="3234" Text="I use Propane all the time.  There are several factors as to why:&#xD;&#xA;&#xD;&#xA;1.	It is cheap, you can get almost 2 times as much propane for half the cost of butane.  &#xD;&#xA;2.	It’s more readily available.  You can buy a propane torch at many different stores for very cheap.  &#xD;&#xA;3.	The torches typically put out a lot more heat.  I’ve used both propane and butane, mostly for crème brulee, but other food as well.  The butane torches put out such a focused small area of heat, that it would get uneven burning.  Whereas with Propane, they often put out a much larger area of heat, making it easier to caramelize across the surface evenly.&#xD;&#xA;&#xD;&#xA;As for the concern of it imparting propane flavor, I have had that happen, once, but I’ve also had that happen with butane.  It’s all about flow control.  If you have the dial turned up too high and it’s spewing out massive amounts of propane, plus hold the flame too close to the food, you MIGHT get then hint of propane.  But if you have the torched dialed in to the proper settings, you really can’t beat the ease and convenience of “energy-efficient clean-burning propane gas”&#xD;&#xA;" />
  <row Id="18344" PostHistoryTypeId="2" PostId="8967" RevisionGUID="9bdaff0f-9d22-4a0a-9d32-92171278eeb6" CreationDate="2010-11-09T08:29:14.307" UserDisplayName="David" Text="Leaving meat on bone while boiling down for stock isn't ideal for a soup stock. The meat overcooks and creates the &quot;bitter&quot; taste you were talking about. Ideally you should use bones, cleaned of skin and meat to your best ability, and boil them in a pot nearly full of water for two hours. Remove bones and boil stock down until it is approx half it's original volume then pass through a fine sieve to remove excess chunks. Then place the stock in a glass bowl and refridgerate over night, the following day you should have a fairly clear stock with a white fatty film on top. Remove this film with a spatula and then use the stock for soup (add meat while cooking) or freeze for later use. When making soup you can add a few cups of water for a larger volume of soup. The stok will be very strong so don't worry about diluting it!" />
  <row Id="18345" PostHistoryTypeId="2" PostId="8968" RevisionGUID="6fe3d5e5-a18b-4d75-b20b-e95c5be7decd" CreationDate="2010-11-09T09:27:55.273" UserId="2065" Text="I made [this recipe][1] last week - chicken wings roasted in a marinade of soy sauce, brown sugar and white wine vinegar. It was delicious but lots of the marinade has burned onto my baking tray, and I'm struggling to get it clean. &#xD;&#xA;&#xD;&#xA;I put it in to soak immediately, scrubbed and then tried washing powder, but it is still very firmly stuck on. Does anyone have any cleaning ideas that might help me in this case?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/3207/sticky-chinese-wings-and-cucumber" />
  <row Id="18346" PostHistoryTypeId="1" PostId="8968" RevisionGUID="6fe3d5e5-a18b-4d75-b20b-e95c5be7decd" CreationDate="2010-11-09T09:27:55.273" UserId="2065" Text="What is the best way to clean a roasting tray/baking tray that has sauce burned on to it?" />
  <row Id="18347" PostHistoryTypeId="3" PostId="8968" RevisionGUID="6fe3d5e5-a18b-4d75-b20b-e95c5be7decd" CreationDate="2010-11-09T09:27:55.273" UserId="2065" Text="&lt;cleaning&gt;" />
  <row Id="18348" PostHistoryTypeId="2" PostId="8969" RevisionGUID="9c215ae3-7554-4c58-9fd4-d4db27987ea9" CreationDate="2010-11-09T09:42:43.663" UserId="3144" Text="There's not much to say about this: The only thing you can try is to use fat-resolving detergents. The rest that is really burnt to coal has to be removed physically by hand. No way around this, unfortunately." />
  <row Id="18352" PostHistoryTypeId="2" PostId="8971" RevisionGUID="4270c8a7-981b-42b7-8b0f-fe053b0917ab" CreationDate="2010-11-09T09:56:40.823" UserId="3144" Text="I can't really tell why, but the perfect recipe seems to use some water: Add some water along with the raw eggs into the pan and constantly stir it until you get the consistency you like. The water prevents the mass from becoming too dry or even stick to the pan. Also this way you have more time to control the consistency since it takes longer to become ready. The water will mostly vaporize (if you don't add too much) and not make a mess out of your scrambled eggs." />
  <row Id="18353" PostHistoryTypeId="2" PostId="8972" RevisionGUID="0e91860c-15d5-42bc-8ea8-8ba41ec9d0d3" CreationDate="2010-11-09T11:51:20.523" UserId="641" Text="Just [look at Ramsay][1] on Youtube.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=dU_B3QNu_Ks" />
  <row Id="18354" PostHistoryTypeId="2" PostId="8973" RevisionGUID="b18c9166-369c-420d-b3ce-a7881df35e19" CreationDate="2010-11-09T12:21:35.427" UserId="3203" Text="If you want slops use the Ramsay method. If you want something with texture and taste try this&#xD;&#xA;&#xD;&#xA;Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of Olive oil to the pan&#xD;&#xA;&#xD;&#xA;In a strong deep bowl add a splash of milk or water to two eggs (say 20% liquid to 80% egg) &#xD;&#xA;&#xD;&#xA;Beat like crazy for 20 seconds (use a whisk or a fork)&#xD;&#xA;&#xD;&#xA;When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. Work quickly&#xD;&#xA;&#xD;&#xA;It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone *&#xD;&#xA;&#xD;&#xA;* Optionally add a handful of coarse chopped broad leaf parsley just before the final few folds&#xD;&#xA;&#xD;&#xA;The cooking phase should have taken seconds, not minutes&#xD;&#xA;&#xD;&#xA;Remove pan from heat&#xD;&#xA;&#xD;&#xA;Let sit for a while before moving so the egg has time to set&#xD;&#xA;&#xD;&#xA;The texture is changed from smooth to rough by how often and hard you fold the egg&#xD;&#xA;" />
  <row Id="18357" PostHistoryTypeId="2" PostId="8975" RevisionGUID="303643ed-45eb-40ba-8f3d-5f0fdf535b82" CreationDate="2010-11-09T12:42:53.263" UserId="3203" Text="Joe has it covered well&#xD;&#xA;&#xD;&#xA;I would like to add that wok cooking is often a mix of frying and steaming&#xD;&#xA;&#xD;&#xA;For the steam you need to ensure you keep splashing small amounts of hot water or hot stock (chicken stock is the standard) into the wok&#xD;&#xA;&#xD;&#xA;I usually start cooking the meat or nuts in oil, then add onions and spices, and then add all the greens with stock to steam and finish&#xD;&#xA;&#xD;&#xA;The oil and stock form a rich sauce with the help of a little starch (corn flour etc) near the end of cooking&#xD;&#xA;&#xD;&#xA;Maximum continuous heat is what you need. Get a large gas burner ring and a lightweight Chinese steel wok&#xD;&#xA;" />
  <row Id="18358" PostHistoryTypeId="2" PostId="8976" RevisionGUID="7b4e5a7f-ea55-447a-b2f4-ac5b331b1611" CreationDate="2010-11-09T13:33:13.007" UserId="1259" Text="I agree with Nick's answer and also use a propane torch. I'll add, don't get a &quot;cooking&quot; torch (i.e. one designed specifically for the kitchen). They're expensive, have a smaller flame, and use a small gas container. It would be a huge pain to try and use for something large (like flank steak, a sous vide favorite). Instead, get a plumbers torch at Home Depot. I use a Bernzomatic which just screws a nozzle on to a blue gas cylinder. Much better and way cheaper than anything you'd get at Williams Sonoma. &#xD;&#xA;&#xD;&#xA;All that said, I don't think that the propane torch does nearly as good a job as a screaming hot grill or pan (screaming be the operative word in either case as you want to sear the outside without cooking the inside). But a grill takes time and a pan that's hot enough kicks up a ton of splatter. The torch is definitely the most convenient, but unfortunately, it's not a silver bullet. " />
  <row Id="18359" PostHistoryTypeId="2" PostId="8977" RevisionGUID="4e0c95fc-47e4-450b-adb2-9b777d5f4c48" CreationDate="2010-11-09T13:41:57.507" UserId="210" Text="half fill it with water, then but in on the stove top over a medium heat.  work the burnt on bits with a wooden spoon or spatula as the water starts to boil.  you should be able to soften it up and be able to get it off then." />
  <row Id="18360" PostHistoryTypeId="2" PostId="8978" RevisionGUID="58ce85d2-58ac-4a9d-a29a-6e361525a68f" CreationDate="2010-11-09T14:01:46.660" UserId="3306" Text="We had taco salads last night for dinner.  Cleaning the little bits of shredded lettuce out of the salad spinner seemed to take *forever*.  Despite scrubbing and lots of rinsing, little bits of lettuce were still clinging to the inner bowl (in between the slits in the bowl).  I finally resorted to picking out the lettuce bits by hand in order to be sure I got them all.  Is there an easy way to clean this thing?&#xD;&#xA;&#xD;&#xA;We could try washing the lettuce first, then shredding, but what about the pre-packaged lettuce that's already shredded?  I'd heard you're still supposed to wash that too." />
  <row Id="18361" PostHistoryTypeId="1" PostId="8978" RevisionGUID="58ce85d2-58ac-4a9d-a29a-6e361525a68f" CreationDate="2010-11-09T14:01:46.660" UserId="3306" Text="What's the best way to clean a salad spinner?" />
  <row Id="18362" PostHistoryTypeId="3" PostId="8978" RevisionGUID="58ce85d2-58ac-4a9d-a29a-6e361525a68f" CreationDate="2010-11-09T14:01:46.660" UserId="3306" Text="&lt;cleaning&gt;" />
  <row Id="18363" PostHistoryTypeId="2" PostId="8979" RevisionGUID="f8bacf2c-8884-464c-ba35-3f1fffcb5878" CreationDate="2010-11-09T14:40:37.473" UserId="1259" Text="There's a number of ways to avoid this:&#xD;&#xA; &#xD;&#xA; 1. You're dead on, wash lettuce and then shred. That will make a huge difference. &#xD;&#xA; 2. Don't buy pre-shredded lettuce as you're paying extra for the grocery store to cut lettuce (really not hard that hard). &#xD;&#xA; 3. Lettuce from the grocery store will often say &quot;pre-washed, ready to eat&quot; or something to that effect. You don't need to wash lettuce if that's the case. If you don't trust the grocery store to wash your lettuce, I'd suggest not shopping there. &#xD;&#xA; 4. If you can't avoid the small bits (maybe you're washing herbs from a garden), I find the easiest thing to do is to use a spray setting on the faucet and spray it from the outside. That seems to be the best approach, but it's still a bit of a pain. Using a sponge on the inside is pretty worthless (at getting rid of small bits).  &#xD;&#xA;&#xD;&#xA;But in general, avoid the issue by only putting large things in the spinner. " />
  <row Id="18364" PostHistoryTypeId="5" PostId="8950" RevisionGUID="a49ccc43-a605-49a9-86b9-898ba02f9ad9" CreationDate="2010-11-09T15:38:13.210" UserId="2882" Comment="added 219 characters in body; added 11 characters in body" Text="Fish common names vary (sometimes TOO much) from place to place.  &#xD;&#xA;&#xD;&#xA;Salmon Trout is usually &lt;i&gt; Salvelinus fontinalis &lt;/i&gt;  &#xD;&#xA;  &#xD;&#xA;The name usually comes from the meat color, but be aware that it is mainly a product of the little beast diet, and not genetically conditioned. So, depending on the habitat you may find fontinalis more or less &quot;salmon-like&quot;.&#xD;&#xA;&#xD;&#xA;Like this:  &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;or this:  &#xD;&#xA; &#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/MabMF.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/xulOK.jpg" />
  <row Id="18365" PostHistoryTypeId="2" PostId="8980" RevisionGUID="f58981af-75da-4475-a207-9e5c9b6a3cbd" CreationDate="2010-11-09T15:41:56.237" UserId="2391" Text="First thing first, did you get a non-stick wok, or is it steel?&#xD;&#xA;&#xD;&#xA;If it's steel it will need &quot;seasoning&quot; there are many guides on how to do this (eg [this][1]) and though it takes a while it is the best way to keep a wok rust free and maximises the benefits. This does mean you have to take care cleaning it (no soap).&#xD;&#xA;&#xD;&#xA;If it's a non stick one treat it like any other non stick pan.&#xD;&#xA;&#xD;&#xA;As far as cooking goes Joe has that covered, good luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thaifoodandtravel.com/features/wokcare.html" />
  <row Id="18366" PostHistoryTypeId="2" PostId="8981" RevisionGUID="bc3ca4b7-f64b-4888-994a-ed397e7072d1" CreationDate="2010-11-09T16:11:22.747" UserId="2045" Text="Ammonia does a really nice job on pans with a lot of burn on black debris that won't come off with scrubbing. &#xD;&#xA;&#xD;&#xA; - Remove the bulk of the debris on the&#xD;&#xA;   pan,(you're already there)&#xD;&#xA; - Then place the pan, and a container&#xD;&#xA;   with some 1/2c(120ml) of household&#xD;&#xA;   ammonia in a plastic bag.   &#xD;&#xA; - Close up the bag (doesn't have to be totally air&#xD;&#xA;   tight).  &#xD;&#xA; - Leave it sit for several hours to&#xD;&#xA;   a couple days.The burned&#xD;&#xA;   on stuff will come off pretty easily.&#xD;&#xA; - Then wash the pan normally.&#xD;&#xA;&#xD;&#xA;I strongly advocate letting the pan/bag combination sit outside or in a garage or very well ventilated room during the soaking phase. &#xD;&#xA;&#xD;&#xA;This works great on broiler pans, but I have used it on other pans as well.&#xD;&#xA;&#xD;&#xA;**Do NOT use** this technique on aluminum pans." />
  <row Id="18367" PostHistoryTypeId="6" PostId="8978" RevisionGUID="8522abb9-54eb-4bed-bff2-d5155627f2d9" CreationDate="2010-11-09T16:12:01.817" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="18368" PostHistoryTypeId="6" PostId="8968" RevisionGUID="8c0f1402-7cdf-4a35-9f3e-46f4eebd0550" CreationDate="2010-11-09T16:14:47.227" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;roasting&gt;" />
  <row Id="18369" PostHistoryTypeId="5" PostId="8979" RevisionGUID="bc179f68-d447-4e3b-8f41-1ecf7aae0d69" CreationDate="2010-11-09T16:15:37.267" UserId="1259" Comment="added 10 characters in body" Text="There's a number of ways to avoid this:&#xD;&#xA; &#xD;&#xA; 1. You're dead on, wash lettuce and then shred. That will make a huge difference. &#xD;&#xA; 2. Don't buy pre-shredded lettuce as you're paying extra for the grocery store to cut lettuce (really not that hard to do yourself). &#xD;&#xA; 3. Lettuce from the grocery store will often say &quot;pre-washed, ready to eat&quot; or something to that effect. You don't need to wash lettuce if that's the case. If you don't trust the grocery store to wash your lettuce, I'd suggest not shopping there. &#xD;&#xA; 4. If you can't avoid the small bits (maybe you're washing herbs from a garden), I find the easiest thing to do is to use a spray setting on the faucet and spray it from the outside. That seems to be the best approach, but it's still a bit of a pain. Using a sponge on the inside is pretty worthless (at getting rid of small bits).  &#xD;&#xA;&#xD;&#xA;But in general, avoid the issue by only putting large things in the spinner. " />
  <row Id="18372" PostHistoryTypeId="2" PostId="8982" RevisionGUID="625e1792-7650-4315-b0cc-1e53fd5af450" CreationDate="2010-11-09T16:35:15.503" UserId="3310" Text="I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough?" />
  <row Id="18373" PostHistoryTypeId="1" PostId="8982" RevisionGUID="625e1792-7650-4315-b0cc-1e53fd5af450" CreationDate="2010-11-09T16:35:15.503" UserId="3310" Text="Uses for Old bread dough" />
  <row Id="18374" PostHistoryTypeId="3" PostId="8982" RevisionGUID="625e1792-7650-4315-b0cc-1e53fd5af450" CreationDate="2010-11-09T16:35:15.503" UserId="3310" Text="&lt;yeast&gt;&lt;fermentation&gt;&lt;breadmaking&gt;" />
  <row Id="18375" PostHistoryTypeId="6" PostId="8982" RevisionGUID="b1932a1c-47d3-4848-afca-1e232dfc2e17" CreationDate="2010-11-09T16:39:28.367" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;yeast&gt;&lt;fermentation&gt;&lt;breadmaking&gt;" />
  <row Id="18376" PostHistoryTypeId="6" PostId="8982" RevisionGUID="dcba249c-a6cf-4785-8a3e-424278893b23" CreationDate="2010-11-09T16:39:38.273" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;dough&gt;&lt;yeast&gt;&lt;fermentation&gt;&lt;breadmaking&gt;" />
  <row Id="18379" PostHistoryTypeId="5" PostId="8982" RevisionGUID="f980306d-99ff-4c98-942f-d2531147c7ab" CreationDate="2010-11-09T17:09:17.470" UserId="3310" Comment="added information.; added 10 characters in body" Text="I found some old bread dough that I had left, sealed in tupperware, in my fridge. It has a powerful fermented smell, but doesn't appear to be moldy or otherwise bad. Is there any use for this fermented dough? The dough was water, salt, oil, sugar, and yeast and has been hanging in my fridge for about 2 months." />
  <row Id="18380" PostHistoryTypeId="2" PostId="8984" RevisionGUID="d7be61b0-5c02-450e-ad5c-32cabe4cbbb6" CreationDate="2010-11-09T17:42:29.707" UserId="2001" Text="Mix it into new batches of artisan bread. It will give you some awesome flavor.&#xD;&#xA;&#xD;&#xA;I doubt that sealed in the fridge it was able to pick up any interesting bacteria that would make it a sourdough starter but it would still be a more adventerous flavor than a young dough.&#xD;&#xA;&#xD;&#xA;You could try making bread with just this dough but I would be afraid of it being to acidic and strongly flavored. I personally would just use it as a starter for other batches of bread." />
  <row Id="18381" PostHistoryTypeId="2" PostId="8985" RevisionGUID="fb8a8d89-6d34-4f3c-b785-eaf06a9c62db" CreationDate="2010-11-09T17:59:43.533" UserId="1393" Text="I've never done this, but what about filling the bowl with water, lowering the spinning basket into it so the lettuce shreds lift off, then dumping it out?" />
  <row Id="18382" PostHistoryTypeId="2" PostId="8986" RevisionGUID="6c6ea45b-5882-44b8-a8f8-3186e95a08e3" CreationDate="2010-11-09T18:37:28.067" UserId="2174" Text="Some might call this cheating, but I've found that boiling chestnuts tends to make them easier to eat.  Roasting them can sometimes dry them out.  I also find they keep their natural sugars intact better so they taste sweeter!" />
  <row Id="18397" PostHistoryTypeId="2" PostId="8992" RevisionGUID="3f5e1f8e-d108-4bbd-a0c4-8014f4325f01" CreationDate="2010-11-10T00:15:26.417" UserId="835" Text="When I cook oatmeal, I usually do steel-cut oats in the slow-cooker overnight.&#xD;&#xA;&#xD;&#xA;They are tasty, etc., but invariably there is a layer of oats stuck/burned on to the side walls of the ceramic slow-cooker pot.&#xD;&#xA;&#xD;&#xA;Given that each experiment is an overnight job, I am wondering if anybody else has had this problem, and if so, how you solved it?&#xD;&#xA;&#xD;&#xA;Would it be worth greasing the sides with butter - or will that impart some taste as it cooks for so long?&#xD;&#xA;&#xD;&#xA;Other ideas?" />
  <row Id="18398" PostHistoryTypeId="1" PostId="8992" RevisionGUID="3f5e1f8e-d108-4bbd-a0c4-8014f4325f01" CreationDate="2010-11-10T00:15:26.417" UserId="835" Text="How to stop oatmeal from sticking to the sides of my slow cooker?" />
  <row Id="18399" PostHistoryTypeId="3" PostId="8992" RevisionGUID="3f5e1f8e-d108-4bbd-a0c4-8014f4325f01" CreationDate="2010-11-10T00:15:26.417" UserId="835" Text="&lt;cleaning&gt;&lt;slow-cooking&gt;&lt;oats&gt;&lt;crockpot&gt;" />
  <row Id="18400" PostHistoryTypeId="2" PostId="8993" RevisionGUID="997dd75b-5693-479a-92a1-e0535235529f" CreationDate="2010-11-10T01:02:46.977" UserId="3203" Text="Just use a simple piece of cotton, a tea towel or slightly larger, hold the four corners in one hand with the lettuce in the middle, go outside and enjoy the fresh air for a while as you spin it around&#xD;&#xA;&#xD;&#xA;Give the cloth a quick flick and toss into washing basket&#xD;&#xA;&#xD;&#xA;Much better for you and no stupid plastic thing cluttering your cupboards&#xD;&#xA;" />
  <row Id="18401" PostHistoryTypeId="2" PostId="8994" RevisionGUID="641808b7-abd8-465a-a792-b9e8d20db965" CreationDate="2010-11-10T01:17:10.360" UserId="3203" Text="Are you cooking to long or too hot?&#xD;&#xA;&#xD;&#xA;Oat's shouldn't burn, and stuck oats should just soak off?&#xD;&#xA;&#xD;&#xA;Often the slow cooker ceramic pot is quite rough and has cracked glaze. Try a oven proof glass pot inside the ceramic pot or instead of it if it fits OK&#xD;&#xA;&#xD;&#xA;Hardware store drill speed controllers or heater thermostat/controllers can be used on slow cookers to reduce their heat. Also a plugin timer can be used to time the cooking cycle&#xD;&#xA;&#xD;&#xA;Another method is to bring the oats to the boil and pour into a preheated thermos flask (with a wide opening). Leave overnight&#xD;&#xA;&#xD;&#xA;Traditional oats or other grains where brought to the boil on the evening fire, and then the  pot was put into a hay box* for breakfast and lunch the next day&#xD;&#xA;&#xD;&#xA;*\* Large wooden box lined with dry straw or hay, with a cavity big enough for the lidded cooking, pot. More hay and a heavy lid placed on top (to keep the animals out)*&#xD;&#xA;&#xD;&#xA;Personally I can tell much difference from slow cooker oats to a serve of oats being blasted in the nukeulator for three minutes. Just cook with a little extra milk, and let stand five minutes before serving" />
  <row Id="18403" PostHistoryTypeId="2" PostId="8996" RevisionGUID="033718a9-0d98-436d-821b-4aa5f604ad8a" CreationDate="2010-11-10T01:35:49.373" UserId="1138" Text="I have a recipe for spring rolls which call for (essentially) half watercress and half ground pork.&#xD;&#xA;&#xD;&#xA;I boil the watercress first, then chop it and fry it with carrot, tofu, and seasonings.  Then I add the meat (cooked previously).&#xD;&#xA;&#xD;&#xA;Often when I make the recipe I am half-way through (or worse) and I realize that the watercress is way too bitter to eat.  I'm not sure why this is happening; it could be the watercress itself or perhaps I didn't boil it long enough.&#xD;&#xA;&#xD;&#xA;What tips do you have for preventing this situation, and is there a way to fix this dish? I'm willing to add anything, even if it changes the flavour a lot, to rescue this dish." />
  <row Id="18404" PostHistoryTypeId="1" PostId="8996" RevisionGUID="033718a9-0d98-436d-821b-4aa5f604ad8a" CreationDate="2010-11-10T01:35:49.373" UserId="1138" Text="Bitter watercress" />
  <row Id="18405" PostHistoryTypeId="3" PostId="8996" RevisionGUID="033718a9-0d98-436d-821b-4aa5f604ad8a" CreationDate="2010-11-10T01:35:49.373" UserId="1138" Text="&lt;recipe-problems&gt;" />
  <row Id="18406" PostHistoryTypeId="2" PostId="8997" RevisionGUID="c4dbde4d-3608-4f6c-803d-7f234e252df2" CreationDate="2010-11-10T01:40:37.553" UserId="1184" Text="There is a special tool that I use for tough pot cleaning jobs. It is a small hard nylon square, with three curved corners and one more pointed corner.  The edges are slightly beveled.  I have several that came with my order of pampered chef bakeware. I think you might be able to buy them retail or online also.  " />
  <row Id="18407" PostHistoryTypeId="6" PostId="8996" RevisionGUID="28e274cc-8308-4cbd-863e-4091916c4f45" CreationDate="2010-11-10T01:45:50.140" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;boiling&gt;&lt;asian-cuisine&gt;" />
  <row Id="18408" PostHistoryTypeId="2" PostId="8998" RevisionGUID="e350413a-0700-474b-b1e0-ec7d34e7cc12" CreationDate="2010-11-10T01:54:51.983" UserId="3203" Text="Don't boil the watercress, just wash and use raw&#xD;&#xA;&#xD;&#xA;I suspect the Asian watercress varieties are a little hardier than what is found in most western countries&#xD;&#xA;&#xD;&#xA;You could try substituting it with some other Asian greens. Maybe a mix of Choy Sum and Coriander with some grated White Turnip for some peppery zing. Or try other peppery greens like Arugula, Endive, or whatever local weeds provide that peppery taste (Daisy family?)&#xD;&#xA;" />
  <row Id="18409" PostHistoryTypeId="2" PostId="8999" RevisionGUID="86b733e1-c2a7-4ead-9e27-08e7b295ce72" CreationDate="2010-11-10T01:56:21.467" UserId="3203" Text="Just treat them as you would corned beef. I like the pressure cooker method" />
  <row Id="18410" PostHistoryTypeId="2" PostId="9000" RevisionGUID="4ecf9bcc-4f88-4534-ada4-8dd891fec607" CreationDate="2010-11-10T02:25:35.190" UserId="3203" Text="Use a baking tray with a decent lip to stop fat running away. Don't use foil or anything extra&#xD;&#xA;&#xD;&#xA;Lightly rub required tray surface area with Olive oil&#xD;&#xA;&#xD;&#xA;Roll each piece of bacon up into a tight tube (slight larger than a thumb) and place on tray. You can use a pencil sized dowel as a former&#xD;&#xA;&#xD;&#xA;Balance each roll against the next to hold in place. Use a toothpick or similar to hold the rolls on the ends&#xD;&#xA;&#xD;&#xA;Grill at medium to medium-high until done, around 20 to 30 minutes&#xD;&#xA;&#xD;&#xA;Nothing gets burnt, and they are easy to handle once cooked. And a  nice tidy look on the plate too&#xD;&#xA;&#xD;&#xA;Because nothing got burnt, cleanup is simple. Just soak the tray&#xD;&#xA;&#xD;&#xA;You can do more than 50 slices of bacon on one tray!&#xD;&#xA;" />
  <row Id="18411" PostHistoryTypeId="5" PostId="8984" RevisionGUID="d316dd00-ad9b-4e27-a0c7-d25defb1d8f0" CreationDate="2010-11-10T03:53:55.753" UserId="2001" Comment="fix amateur typo" Text="Mix it into new batches of artisan bread. It will give you some awesome flavor.&#xD;&#xA;&#xD;&#xA;I doubt that sealed in the fridge it was able to pick up any interesting bacteria that would make it a sourdough starter but it would still be a more adventerous flavor than a young dough.&#xD;&#xA;&#xD;&#xA;You could try making bread with just this dough but I would be afraid of it being too acidic and strongly flavored. I personally would just use it as a starter for other batches of bread." />
  <row Id="18412" PostHistoryTypeId="5" PostId="8977" RevisionGUID="4d313061-fc07-4983-918e-2fa55253e0f6" CreationDate="2010-11-10T04:39:40.680" UserId="41" Comment="edited body" Text="Half fill it with water, then put in on the stove top over a medium heat.  Work the burnt-on bits with a wooden spoon or spatula as the water starts to boil.  You should be able to soften it up and be able to get it off then." />
  <row Id="18415" PostHistoryTypeId="18" PostId="8971" RevisionGUID="387f4fd8-c742-466d-a31c-52a12a83ce79" CreationDate="2010-11-10T04:42:30.930" UserId="41" Comment="from http://cooking.stackexchange.com/questions/8970/i-need-receipt-of-perfect-scrambled-eggs" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="18416" PostHistoryTypeId="18" PostId="8972" RevisionGUID="387f4fd8-c742-466d-a31c-52a12a83ce79" CreationDate="2010-11-10T04:42:30.930" UserId="41" Comment="from http://cooking.stackexchange.com/questions/8970/i-need-receipt-of-perfect-scrambled-eggs" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="18417" PostHistoryTypeId="18" PostId="8973" RevisionGUID="387f4fd8-c742-466d-a31c-52a12a83ce79" CreationDate="2010-11-10T04:42:30.930" UserId="41" Comment="from http://cooking.stackexchange.com/questions/8970/i-need-receipt-of-perfect-scrambled-eggs" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="18418" PostHistoryTypeId="18" PostId="7405" RevisionGUID="387f4fd8-c742-466d-a31c-52a12a83ce79" CreationDate="2010-11-10T04:42:30.930" UserId="41" Comment="from http://cooking.stackexchange.com/questions/8970/i-need-receipt-of-perfect-scrambled-eggs" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="18421" PostHistoryTypeId="6" PostId="2" RevisionGUID="d77b6404-b7f2-4f9a-a450-bb297fc6fb80" CreationDate="2010-11-10T04:44:49.043" UserId="41" Comment="edited tags" Text="&lt;oven&gt;&lt;cooking-time&gt;&lt;bacon&gt;" />
  <row Id="18423" PostHistoryTypeId="5" PostId="8973" RevisionGUID="bbee8ed3-f821-467f-8d98-50a975f2ec67" CreationDate="2010-11-10T07:00:56.260" UserId="3203" Comment="added 30 characters in body; added 12 characters in body" Text="If you want slops use the Ramsay method. If you want something with texture and taste try this&#xD;&#xA;&#xD;&#xA;Turn the heat onto max and use a light weight pan for gas, or a medium weight pan for electric. Add a small drizzle of Olive oil to the pan&#xD;&#xA;&#xD;&#xA;In a strong deep bowl add a splash of milk or water and two eggs (say 20% liquid to 80% egg) &#xD;&#xA;&#xD;&#xA;Beat like crazy for 20 seconds (use a whisk or a fork)&#xD;&#xA;&#xD;&#xA;When the pan is sizzling pour in the egg mixture and use a medium spatula (a 5cm wide strip of wood is great) fold in the cooked parts as they appear. **Work quickly**&#xD;&#xA;&#xD;&#xA;It will begin to form a loose lump in the pan. Keep folding the egg into the lump until all the liquid egg is gone&#xD;&#xA;&#xD;&#xA;Optionally add a handful of coarse chopped broad leaf parsley or some thinly sliced cheese just before the final few folds&#xD;&#xA;&#xD;&#xA;The cooking phase should have taken **seconds**, not minutes&#xD;&#xA;&#xD;&#xA;Remove pan from heat&#xD;&#xA;&#xD;&#xA;Let it **rest** for a while before moving so the egg has time to set&#xD;&#xA;&#xD;&#xA;The texture is changed from smooth to rough by how often and hard you fold the egg&#xD;&#xA;" />
  <row Id="18424" PostHistoryTypeId="2" PostId="9002" RevisionGUID="85c5404d-aead-4843-a869-971ccca9b32c" CreationDate="2010-11-10T07:29:25.333" UserId="3248" Text="I am unable to use soy sauce and use of vinegar is limited because of an allergy to wild yeasts. A recent product on the market is Vege Spread, it would require testing regarding amount of product to liquid in the finished product but may prove useful for your planned recipe. Product is produced by Freedom Foods. Sorry if brand names are not permitted." />
  <row Id="18425" PostHistoryTypeId="2" PostId="9003" RevisionGUID="ba91027e-0766-469a-8346-6274792c5485" CreationDate="2010-11-10T08:57:44.697" UserId="3292" Text="Just skip the rice vinegar or use any vinegar that you have. The only need for vinegar is to apply a few drops onto rice to make acid taste. " />
  <row Id="18426" PostHistoryTypeId="2" PostId="9004" RevisionGUID="b58183f1-02a5-4837-93c9-fe5a34915ecf" CreationDate="2010-11-10T09:37:39.020" UserId="2065" Text="My secret is lots of butter. Put a generous lump of it in the pan, and melt, then add the beaten eggs, milk/water, seasoning, whatever else you are putting in (I often add parsley, chives, grated cheese), and then beat and heat gently until almost at the consistency you want. It's personal choice really - some people love their eggs runny, others like them almost dry. I'm somewhere in between, but if you serve just before they get perfect, they finish themselves off with the heat they have in them.&#xD;&#xA;&#xD;&#xA;Serve with buttery toast - cut into soldiers for kids!" />
  <row Id="18427" PostHistoryTypeId="2" PostId="9005" RevisionGUID="5a54db08-3350-4be4-b872-b4e38c9dd56c" CreationDate="2010-11-10T09:51:40.320" UserId="2065" Text="I love the Chinese food we get from takeaway shops, and often to save on the cost we will cook our own rice at home. This is good, but the rice never seems to have the same texture as takeaway rice - it's less sticky, and much harder to eat with chopsticks. I usually use plain long grain rice as that's what I have in the cupboard. Does anyone know what kind they would use in a Chinese restaurant or takeaway?&#xD;&#xA;&#xD;&#xA;Also, out of interest, what kind is used in authentic Chinese cooking? (I am well aware that this is vastly different from what we eat as &quot;Chinese food&quot; in the West!)" />
  <row Id="18428" PostHistoryTypeId="1" PostId="9005" RevisionGUID="5a54db08-3350-4be4-b872-b4e38c9dd56c" CreationDate="2010-11-10T09:51:40.320" UserId="2065" Text="What kind of rice is used in Chinese cooking?" />
  <row Id="18429" PostHistoryTypeId="3" PostId="9005" RevisionGUID="5a54db08-3350-4be4-b872-b4e38c9dd56c" CreationDate="2010-11-10T09:51:40.320" UserId="2065" Text="&lt;rice&gt;&lt;chinese-cuisine&gt;" />
  <row Id="18430" PostHistoryTypeId="2" PostId="9006" RevisionGUID="d6c38d4a-b324-4345-a3fc-69f787094b70" CreationDate="2010-11-10T10:47:51.950" UserId="3292" Text="Look for any sticky rice (or short-grain rice)&#xD;&#xA;http://en.wikipedia.org/wiki/Japanese_rice" />
  <row Id="18432" PostHistoryTypeId="2" PostId="9007" RevisionGUID="8fca665c-1567-46e8-84fd-8724d548990b" CreationDate="2010-11-10T12:05:37.550" UserId="3203" Text="Wash a mild glutenous rice a few times, you can let it soak a bit if it is old rice&#xD;&#xA;&#xD;&#xA;Add rice and water to a heavy pot with a good fitting lid. Rice and water is in a 2:3 ratio, a little more water for brown rice, or old rice&#xD;&#xA;&#xD;&#xA;Bring to a boil without lid. Turn heat to a low simmer and place lid on tightly&#xD;&#xA;&#xD;&#xA;Let it simmer for 15 to 20 minutes for white, 20 to 30 minutes for brown (also depends on rice type, age, simmer level). Leave lid on. Resist temptation to peek while cooking&#xD;&#xA;&#xD;&#xA;Remove pot from heat and let stand 10 to 15 minutes. Gently break up with a wooden spatula or fork&#xD;&#xA;&#xD;&#xA;You can experiment with rice blends e.g. glutinous rice and long grain non-glutinous rice&#xD;&#xA;&#xD;&#xA;Also experiment with longer soaking times before cooking, or a gentle fry in peanut oil before the boil stage. This is extra nice with brown rice&#xD;&#xA;&#xD;&#xA;The food in mainland China is wonderful. I can't remember having plain boiled/steamed rice though?&#xD;&#xA;&#xD;&#xA;The large land area of China suits all the different types of rice, so there is no single Chinese rice. They have been cultivating rice for more the 8000 years, and would have traditionally had brown rice, which is tastier and nutritionally better for you. Time to switch&#xD;&#xA;&#xD;&#xA;Save the white rice for the visual effect at dinner parties&#xD;&#xA;" />
  <row Id="18433" PostHistoryTypeId="5" PostId="2695" RevisionGUID="29f4657e-be3f-496e-a7f5-066ef80782b8" CreationDate="2010-11-10T12:25:53.873" UserId="3092" Comment="deleted 20 characters in body" Text="Cumin, Coriander, (Garlic and onions), salt, pepper, chili powder, hing (asaefotida), Oregano, Basil, and Thyme.&#xD;&#xA;&#xD;&#xA;You can make just about any simple (and tasty curry) as well as pasta, and nice steaks." />
  <row Id="18434" PostHistoryTypeId="6" PostId="5215" RevisionGUID="f602369a-1b34-4e49-b071-2468933caa78" CreationDate="2010-11-10T15:11:24.363" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;lobster&gt;" />
  <row Id="18435" PostHistoryTypeId="2" PostId="9008" RevisionGUID="7672efdb-99f0-4886-ab6e-cb750d265874" CreationDate="2010-11-10T16:12:45.700" UserId="231" Text="Well in Chinese cooking we use a wide variety actually. Typically speaking...&#xD;&#xA;&#xD;&#xA;Medium or Long Grain Rice&#xD;&#xA;&#xD;&#xA; - White Rice&#xD;&#xA; - Fried Rice&#xD;&#xA;&#xD;&#xA;Sweet Rice or Glutinous Rice&#xD;&#xA;&#xD;&#xA; - Sticky Rice (You commonly see this at Dim Sum places in the sticky rice dishes wrapped in lotus leaves, among other places.)&#xD;&#xA;&#xD;&#xA;There are others of course, but those are the common ones you'll find since you were asking about Chinese Takeout. The shorter the grain, the less &quot;sticky&quot; it will be. However, that doesn't mean that long grain rice should come out grainy either. I suppose different restaurants will do it differently, around here they generally use long grain rice for &quot;white rice&quot;. This is how my mother taught me to make rice:&#xD;&#xA;&#xD;&#xA; 1. Wash Rice a few times till there isn't any more murkiness.&#xD;&#xA; 2. Add water till it reaches your first knuckle on your pointer finger when the tip is just barely touching the rice (should generally work for any amount of rice).&#xD;&#xA; 3. Bring to boil, turn to simmer. Check back in 10 to 15 minutes If the water is mostly gone, and it isn't at the texture you like, you can always add a bit more water.&#xD;&#xA;&#xD;&#xA;In China, you'll find all different grains. I've seen both short and long grains, and have seen plain white, long grain rice served as well." />
  <row Id="18436" PostHistoryTypeId="5" PostId="8955" RevisionGUID="9931abf6-3a8b-4a75-951d-65a352b4f8fb" CreationDate="2010-11-10T16:15:20.003" UserId="231" Comment="added 66 characters in body" Text="I have read that you need to [cook them prior to freezing][1].&#xD;&#xA;&#xD;&#xA;Summary of instructions:&#xD;&#xA;&#xD;&#xA; 1. Wash mushrooms (don't soak them, you don't want to take on extra water)&#xD;&#xA; 2. Pat Dry&#xD;&#xA; 3. Quickly sautee them with a bit of oil over medium high heat.&#xD;&#xA; 4. Allow to cool then transfer to a freezer container, removing as much air as possible&#xD;&#xA; 5. Like with freezing most things, excess air/moisture will speed up freezer burn.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As another alternative, to simply not buying fresh mushrooms daily is to keep dried mushrooms on hand.&#xD;&#xA;&#xD;&#xA;  [1]: http://mushrooms.ca/blog/2009/05/feature-friday-freezing-fresh-mushrooms.html" />
  <row Id="18437" PostHistoryTypeId="2" PostId="9009" RevisionGUID="d9ec5999-2282-4abd-92d6-f5cb1bc4f597" CreationDate="2010-11-10T16:46:18.887" UserId="999" Text="Earlier in life, I had the personal experience of cooking up a large batch (2 catering pans) of chicken and pasta in a cream sauce for a party.  Once it was done, I put it into the basement fridge to cool overnight and keep until the party.  Turns out that the fridge took so long to cool it down that the cream sauce went bad by the late morning.  Not just &quot;a little off&quot; but completely spoiled so that it needed to be thrown out and our basement smelled horribly for a week.  &#xD;&#xA;&#xD;&#xA;As said in earlier comments, a large quantity of hot food in a fridge can take hours to cool down and can certainly spoil as quickly as overnight.  There just isn’t enough cool air circulating around a large batch of food to effectively cool it all the way through in a reasonable time.&#xD;&#xA;&#xD;&#xA;In my particular case, and for any large batch of stir-able food, the right way to cool the dish would be to stir it with an ice paddle.  In a pro kitchen, an ice paddle is a huge water filled stirrer that you keep frozen.  When you have a large volume of hot food that needs to be cooled, you stir it with the ice paddle until the temperature comes down enough that it is safe to put the food in the fridge.  All the melted water stays contained inside the paddle so the food cools down without being watered down.&#xD;&#xA;&#xD;&#xA;I don’t have a real ice paddle, so when I need to cool food that can be stirred I substitute a “cooler insert” for the ice paddle.  Well, cooler insert probably isn’t the real word for the thing, so let me describe it.  It’s a blue hard plastic container about the size and shape of a book and filled with water.  The intended use it to put them in a picnic cooler to keep your food cool without getting it wet.  You keep it in the freezer so it’s frozen solid and ready to use as an ice pack or, in my case, a food cooling stirrer.&#xD;&#xA;&#xD;&#xA;In a pinch, if you need to cool a tray of food or large pot of soup, you can seal up ice in a plastic bag.  Carefully put the bag in your food and stir it frequently to distribute the heat through the dish.  If you don’t stir, the food away from the ice won’t cool.  The ice should melt inside the bag and the food should cool nicely.  Once your food is cool enough, you can pluck out the bag.&#xD;&#xA;" />
  <row Id="18438" PostHistoryTypeId="5" PostId="9008" RevisionGUID="229146b9-47f6-4f4b-9452-7cd971fbe71c" CreationDate="2010-11-10T17:20:27.063" UserId="231" Comment="Fixed a few typos..." Text="Well in Chinese cooking we use a wide variety actually. Typically speaking...&#xD;&#xA;&#xD;&#xA;Medium or Long Grain Rice&#xD;&#xA;&#xD;&#xA; - White Rice&#xD;&#xA; - Fried Rice&#xD;&#xA;&#xD;&#xA;Sweet Rice or Glutinous Rice&#xD;&#xA;&#xD;&#xA; - Sticky Rice (You commonly see this at Dim Sum places in the sticky rice dishes wrapped in lotus leaves, among other places.)&#xD;&#xA;&#xD;&#xA;There are others of course, but those are the common ones you'll find since you were asking about Chinese Takeout. The shorter the grain, the more &quot;sticky&quot; it will be. However, that doesn't mean that long grain rice should come out grainy either. I suppose different restaurants will do it differently, around here they generally use long grain rice for &quot;white rice&quot;. This is how my mother taught me to make rice:&#xD;&#xA;&#xD;&#xA; 1. Wash Rice a few times till there isn't any more murkiness.&#xD;&#xA; 2. Add water till it reaches your first knuckle on your pointer finger when the tip is just barely touching the rice (should generally work for any amount of rice).&#xD;&#xA; 3. Bring to boil, turn to simmer. Check back in 10 to 15 minutes If the water is mostly gone, and it isn't at the texture you like, you can always add a bit more water.&#xD;&#xA; 4. Let it sit for a few minutes after the heat is off.&#xD;&#xA;&#xD;&#xA;In China, you'll find all different grains. I've seen both short and long grains, and have seen plain white, long grain rice served as well." />
  <row Id="18439" PostHistoryTypeId="2" PostId="9010" RevisionGUID="f662302e-fe0b-49b2-85d1-98aa051b8464" CreationDate="2010-11-10T18:28:56.960" UserId="2770" Text="Something I've found helpful when trying to cool off large quantities of soups or stews before refrigerating or freezing: pour into relatively large, flat containers, like roasting pans, to increase the surface area. Yes, it means more pans to wash, but it can reduce the cool-down time considerably. [If I'm going to be freezing the recipe I'll put the hot food into separate containers right away, as the smaller containers will also cool down more quickly than one big vat would.] &#xD;&#xA;&#xD;&#xA;I've used ice baths in the past as well, but I like the suggestions to drop bagged or other containerized ice into the food directly to help cool it down; I'll vote that up, and will definitely try it in future!" />
  <row Id="18440" PostHistoryTypeId="2" PostId="9011" RevisionGUID="db07fae2-3bdb-4946-9e2f-a750eeb4280b" CreationDate="2010-11-10T18:40:02.080" UserId="2770" Text="My experience has been that the freshest chestnuts can be peeled pretty easily if I do it while they're still hot (I usually roast them). This does mean that one's fingers can get burned, though! I wonder whether some of the recommended techniques for peeling garlic cloves would help with &quot;sticky&quot; chestnut-skins? [Choosing fresh chestnuts over moldy ones is a problem in itself; off to see if there's a question about that!]" />
  <row Id="18441" PostHistoryTypeId="2" PostId="9012" RevisionGUID="059605c4-1b8c-44c0-9305-da04bc18bb05" CreationDate="2010-11-10T22:32:46.047" UserId="641" Text="One word: Soak. About 20' in lukewarm water should do it." />
  <row Id="18442" PostHistoryTypeId="2" PostId="9013" RevisionGUID="36804a33-8e6a-4234-aca4-57e920009601" CreationDate="2010-11-11T02:38:55.797" UserId="1244" Text="I place the bacon on a cooling rack set inside a baking pan, to keep the meat above the grease.&#xD;&#xA;&#xD;&#xA;Generally speaking, lower temperatures result in less bitter compounds forming than higher temperatures. But you'll have to wait longer for your delicious, delicious bacon. If you're baking something else, then just put the bacon in at whatever temperature the other dish requires. It should be fine, anywhere from 325 to 425 or 450.&#xD;&#xA;&#xD;&#xA;The bacon is done when it looks and feels delicious. You can judge by color. If you like it crispy, it should be dark but not burnt--it will still be a little soft until it cools a little." />
  <row Id="18443" PostHistoryTypeId="2" PostId="9014" RevisionGUID="d7f3e02d-87bc-4d01-87fd-0e1587f165b2" CreationDate="2010-11-11T04:51:51.950" UserId="152" Text="I'm just wondering, what's the point of letting dough rise twice? I've seen a bunch of recipes in the form:&#xD;&#xA;&#xD;&#xA;1. Mix dough together and knead&#xD;&#xA;1. Let it rise&#xD;&#xA;1. Knead again&#xD;&#xA;1. Let it rise again&#xD;&#xA;&#xD;&#xA;Why do they do this? Doesn't kneading just push the air bubbles out?" />
  <row Id="18444" PostHistoryTypeId="1" PostId="9014" RevisionGUID="d7f3e02d-87bc-4d01-87fd-0e1587f165b2" CreationDate="2010-11-11T04:51:51.950" UserId="152" Text="Why let dough rise twice?" />
  <row Id="18445" PostHistoryTypeId="3" PostId="9014" RevisionGUID="d7f3e02d-87bc-4d01-87fd-0e1587f165b2" CreationDate="2010-11-11T04:51:51.950" UserId="152" Text="&lt;bread&gt;&lt;yeast&gt;&lt;kneading&gt;" />
  <row Id="18446" PostHistoryTypeId="2" PostId="9015" RevisionGUID="60112add-4193-45d5-b70e-cdfcbf014f93" CreationDate="2010-11-11T05:48:51.533" UserId="3203" Text="Leavened bread just seems to taste and bake much better with two or more knead &amp; rise cycles&#xD;&#xA;&#xD;&#xA;The knead process layers and stretches out the starches to make a smooth consistent texture which will hold together when baked, it also traps the yeast gas  (CO2) as fine bubbles in the dough&#xD;&#xA;&#xD;&#xA;After the last knead you should transfer the dough to the pre-warmed container you are going to cook it in/on and let it rise in that&#xD;&#xA;&#xD;&#xA;With doughs that are slightly more oily or wet than standard bread dough you can cheat at use a standard food processor with it's horizontal chop blade to knead. Just put all the pre-warmed ingredients into the processor and let it rip until it forms a smooth ball. This is great for pizza dough (100% wholemeal flour and lot's of Olive oil). You have to hang onto the machine though, because as the dough starts to ball, the machine will walk of the bench!&#xD;&#xA;" />
  <row Id="18447" PostHistoryTypeId="2" PostId="9016" RevisionGUID="3b069993-4779-487e-896a-61230190d1ef" CreationDate="2010-11-11T05:52:49.717" UserId="446" Text="Allowing dough to rise twice results in a finer gluten structure than allowing it to rise once.  It results in a smaller crumb and prevents huge gaping airholes in your bread.  The reason that you have to let it re-rise is that you just pushed all the air out with the kneading you did developing that gluten structure." />
  <row Id="18451" PostHistoryTypeId="2" PostId="9018" RevisionGUID="580d45f4-e9d4-4361-9ed7-eafbbd9449cb" CreationDate="2010-11-11T06:22:49.207" UserId="3039" Text="I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this?&#xD;&#xA;&#xD;&#xA;**UPDATE:** I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do?" />
  <row Id="18452" PostHistoryTypeId="1" PostId="9018" RevisionGUID="580d45f4-e9d4-4361-9ed7-eafbbd9449cb" CreationDate="2010-11-11T06:22:49.207" UserId="3039" Text="How to Prevent Apples from turning Brown" />
  <row Id="18453" PostHistoryTypeId="3" PostId="9018" RevisionGUID="580d45f4-e9d4-4361-9ed7-eafbbd9449cb" CreationDate="2010-11-11T06:22:49.207" UserId="3039" Text="&lt;dessert&gt;&lt;apples&gt;" />
  <row Id="18454" PostHistoryTypeId="2" PostId="9019" RevisionGUID="6b49e648-b114-44f0-b172-1d119449c475" CreationDate="2010-11-11T06:59:12.400" UserId="3144" Text="That is it, you need acid to prevent oxidation. The only other possibility would be to prevent air getting to your apples, but if you cover them with some mass you'd probably not see the brown color anyway..." />
  <row Id="18455" PostHistoryTypeId="5" PostId="9012" RevisionGUID="baf8b83f-d302-4bd8-ac94-8794d928836a" CreationDate="2010-11-11T07:25:09.873" UserId="641" Comment="added 45 characters in body" Text="One word: Soak. About 20' in lukewarm water should do it.&#xD;&#xA;&#xD;&#xA;**Edit: ** First peel the outer skin off." />
  <row Id="18456" PostHistoryTypeId="2" PostId="9020" RevisionGUID="676ea3c2-d456-42a7-9de7-72bc8c1434b4" CreationDate="2010-11-11T07:25:12.287" UserId="3203" Text="The fast food chains that sell pre-cut apples in bags use Nitrogen or similar food inert gas. But I can't see this being practical in a normal kitchen&#xD;&#xA;&#xD;&#xA;Acid is the answer, try slightly less noticeable acid sources such as fresh (as in you squeezed it) orange or pineapple juice&#xD;&#xA;&#xD;&#xA;They should not taint the taste so much if you just lightly brush it on the exposed surfaces, don't soak the apples in it&#xD;&#xA;" />
  <row Id="18457" PostHistoryTypeId="2" PostId="9021" RevisionGUID="3ee23701-c8b0-4b53-8aff-80d3ccd42e2f" CreationDate="2010-11-11T08:16:08.840" UserId="3203" Text="Anything covered in lots of salt and artificial butter flavour will probably taste good&#xD;&#xA;&#xD;&#xA;Not sure what your local movie theatre uses, but try this: Salt and raw  (unprocessed) sugar (50/50). Use a food processor on max to turn it into a very fine dusting powder&#xD;&#xA;&#xD;&#xA;Pop your popcorn with a little peanut oil, shaking the pan often. When all popped add a small teaspoon of the powder. Shake the pan a bit to mix and eat, yum&#xD;&#xA;" />
  <row Id="18458" PostHistoryTypeId="2" PostId="9022" RevisionGUID="9c3a3212-5268-49a0-b36e-ecce8f4734ed" CreationDate="2010-11-11T08:33:12.890" UserId="3203" Text="I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory&#xD;&#xA;&#xD;&#xA;The only masa I can get this corner of the world is imported from Mexico or USA and is chilled or frozen&#xD;&#xA;&#xD;&#xA;The masa and water mix goes soft after I let it stand for 30 to 60 minutes&#xD;&#xA;&#xD;&#xA;I use a typical tortilla press, but it never gets them really thin, just flat, say match thickness?&#xD;&#xA;&#xD;&#xA;The main problem  is that they take longer to cook than I would expect (more than one minute), and tend to dry out too much, and don't like being bent. If I stop cooking them after a minute they taste very uncooked&#xD;&#xA;&#xD;&#xA;They taste so so ... the kids will eat them all day made up as Quesadillas&#xD;&#xA;&#xD;&#xA;Where am I going wrong?&#xD;&#xA;" />
  <row Id="18459" PostHistoryTypeId="1" PostId="9022" RevisionGUID="9c3a3212-5268-49a0-b36e-ecce8f4734ed" CreationDate="2010-11-11T08:33:12.890" UserId="3203" Text="Trouble making corn tortillas" />
  <row Id="18460" PostHistoryTypeId="3" PostId="9022" RevisionGUID="9c3a3212-5268-49a0-b36e-ecce8f4734ed" CreationDate="2010-11-11T08:33:12.890" UserId="3203" Text="&lt;technique&gt;&lt;corn&gt;&lt;tortilla&gt;&lt;masa&gt;" />
  <row Id="18461" PostHistoryTypeId="5" PostId="9022" RevisionGUID="de6aa08a-c4a3-4a97-9c1e-ddbf55fdcbbf" CreationDate="2010-11-11T08:41:21.320" UserId="3203" Comment="added 38 characters in body" Text="I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory&#xD;&#xA;&#xD;&#xA;The only masa I can get this corner of the world is imported from Mexico or USA and is chilled or frozen&#xD;&#xA;&#xD;&#xA;The masa and water mix goes soft after I let it stand for 30 to 60 minutes&#xD;&#xA;&#xD;&#xA;I use a typical tortilla press, but it never gets them really thin, just flat, say match thickness?&#xD;&#xA;&#xD;&#xA;The main problem  is that using a well seasoned cast iron comal they take longer to cook than I would expect (more than one minute), and tend to dry out too much, and don't like being bent. If I stop cooking them after a minute they taste very uncooked&#xD;&#xA;&#xD;&#xA;They taste so so ... the kids will eat them all day made up as Quesadillas&#xD;&#xA;&#xD;&#xA;Where am I going wrong?&#xD;&#xA;" />
  <row Id="18462" PostHistoryTypeId="2" PostId="9023" RevisionGUID="ed156602-86ea-4ff4-a6ed-8054fb5e6d6b" CreationDate="2010-11-11T09:38:14.383" UserId="2951" Text="Agree with TFD. I usually use a bit of lemon juice and mix the juice with cold water. I think the ratio would be 1 lemon per 1L water. &#xD;&#xA;&#xD;&#xA;just dip the apple in the apple for a few seconds and then the apple should last for a long time" />
  <row Id="18463" PostHistoryTypeId="5" PostId="8875" RevisionGUID="544fdc28-e1df-47f3-84df-40a8eb5e52d0" CreationDate="2010-11-11T09:51:47.783" UserId="2951" Comment="added 351 characters in body" Text="I strongly believe it's no good any more. &#xD;&#xA;&#xD;&#xA;Update after hearing some comments [2nd update]&#xD;&#xA;&#xD;&#xA;When u see liquid in the bag, it means the temp is usually above zero C which means it isn't the ideal temp for frozen berries. &#xD;&#xA;&#xD;&#xA;I think it's usually quite ok to keep in the fridge for a few days, but not weeks&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[3rd update]&#xD;&#xA;I am sorry for whatever confused I caused and I removed the comments about liquid in my previous answer to avoid confusion when people see this post in the future. Anyway, I found a box of forzen berries and here is what the pack suggests.&#xD;&#xA;&#xD;&#xA;Please don't eat the berries if they are in the fridge for more than a few days&#xD;&#xA;&#xD;&#xA; ![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kmyEf.jpg" />
  <row Id="18464" PostHistoryTypeId="5" PostId="9023" RevisionGUID="be82064c-ea70-4739-9021-6bc79d90ea28" CreationDate="2010-11-11T09:58:28.363" UserId="210" Comment="fixed typo" Text="Agree with TFD. I usually use a bit of lemon juice and mix the juice with cold water. I think the ratio would be 1 lemon per 1L water. &#xD;&#xA;&#xD;&#xA;just dip the apple in the mix for a few seconds and then the apple should last for a long time" />
  <row Id="18466" PostHistoryTypeId="2" PostId="9025" RevisionGUID="1f0404d4-ebe8-49a2-940d-090dd2609b26" CreationDate="2010-11-11T10:08:28.217" UserId="2951" Text="I have a very simple question, but difficult for me..&#xD;&#xA;&#xD;&#xA;How to tell if a sourdough is a real / traditional Sourdough? A lot of times I wonder if the sourdough I have in cafes or those ones I buy from shops are real sourdough. I know sourdough takes a long time to make and some bakery takes shortcut to make sourdough!!! " />
  <row Id="18467" PostHistoryTypeId="1" PostId="9025" RevisionGUID="1f0404d4-ebe8-49a2-940d-090dd2609b26" CreationDate="2010-11-11T10:08:28.217" UserId="2951" Text="How to tell if it is real sourdough?" />
  <row Id="18468" PostHistoryTypeId="3" PostId="9025" RevisionGUID="1f0404d4-ebe8-49a2-940d-090dd2609b26" CreationDate="2010-11-11T10:08:28.217" UserId="2951" Text="&lt;bread&gt;" />
  <row Id="18469" PostHistoryTypeId="2" PostId="9026" RevisionGUID="f24761cb-7811-45aa-a127-7707c09ad735" CreationDate="2010-11-11T10:42:48.720" UserId="2951" Text="OK. There is a secret Chinese way to resolve this problem.&#xD;&#xA;&#xD;&#xA;Two points:&#xD;&#xA;&#xD;&#xA;1. **Put the Watercress in ONLY AND ONLY when the water is boiling**. I have been making soup with Watercress for years and this should reduce the bitterness. Also, it may be good idea to add a few drops of vegetable oil in the boiling water&#xD;&#xA;&#xD;&#xA;2. If you like greener Watercress, don't boil it for too long. A few mins will do the job.&#xD;&#xA;" />
  <row Id="18471" PostHistoryTypeId="2" PostId="9027" RevisionGUID="35d39aab-29ab-4e17-9524-9f1577d9ff82" CreationDate="2010-11-11T12:55:00.427" UserId="2951" Text="I was told but I never tried, so try this at your own risk&#xD;&#xA;&#xD;&#xA;Put the chestnuts in microwave (yes the whole chestnuts with outer skins) for 30 seconds. The skin should crack open and the hairy skin will come off nicely. &#xD;&#xA;&#xD;&#xA;Please don't vote me down if this sounds stupid and I will remove this. " />
  <row Id="18472" PostHistoryTypeId="2" PostId="9028" RevisionGUID="43e0083c-ac1f-41fc-8d36-1fabbdbd01d3" CreationDate="2010-11-11T14:06:01.110" UserId="1816" Text="You can use acid, such as some lemon juice.&#xD;&#xA;&#xD;&#xA;In your baking aisle at the grocery store in the canning area you also may find Ball Fruit Fresh, which provides preservatives." />
  <row Id="18473" PostHistoryTypeId="2" PostId="9029" RevisionGUID="d362d71c-5402-499e-9d34-56ba1a1feb58" CreationDate="2010-11-11T15:11:51.643" UserId="8" Text="There isn't really a &quot;test&quot;, per se, to tell if a bread is a real sourdough or not. Without getting overly technical, the tangy &quot;sour&quot; is created by a lactobacillus (bacteria) culture feeding on the byproducts of the yeast used to make the dough rise. The byproducts of the bacteria produce the lactic acids which give the resulting bread its sour taste.&#xD;&#xA;&#xD;&#xA;The taste of sourdough can be simulated by adding other acidic components to the bread dough. **Practically speaking, the only way to tell the difference is if you have the experience of a refined pallet that you recognize the taste difference.**&#xD;&#xA;&#xD;&#xA;Ah, but here's the tricky part. Once a baker has a stable culture of yeast and bacteria (starter), they'll save a bit of the fermented dough to add to the next batch, and so on for batch after batch. It is not unusual for bakers to continue their culture for years or even decades. So the problem of *recognizing* the real taste of sourdough is that **each bakers' sourdough will have it's own distinctive taste.** Yikes.&#xD;&#xA;&#xD;&#xA;There is one test I can think of; although, I don't know how practical this is: A very &quot;healthy&quot; sour dough culture is the result of having reached a *really* stable and balanced, symbiotic relationship between the yeast and bacteria. This is desirable because it prevents other undesirable bacteria from setting up shop. Because of this inherent stability, &quot;real &quot;sourdough breads are very resistant to mold and other reactions that cause them to go bad. So, if your sourdough bread seems to last longer then you expect, that might be a good indication of &quot;real&quot; sourdough. Of course, this can also be the result of preservatives added to the bread; so&amp;hellip; no help there." />
  <row Id="18474" PostHistoryTypeId="5" PostId="9029" RevisionGUID="1d51d938-b9a0-4f04-b6d0-0efbeabaf662" CreationDate="2010-11-11T15:17:59.417" UserId="8" Comment="added 23 characters in body; added 37 characters in body; edited body" Text="There isn't really a &quot;test&quot;, per se, to tell if a bread is a &quot;real sourdough&quot; or not. Without getting overly technical, the tangy &quot;sour&quot; is created by a lactobacillus (bacteria) culture feeding on the byproducts of the yeast used to make the dough rise. The byproducts of the bacteria produce the lactic acids which give the resulting bread its sour taste.&#xD;&#xA;&#xD;&#xA;The taste of sourdough can be simulated by adding other acidic components to the bread dough. **Practically speaking, the only way to tell the difference is if you have the experience of a refined pallet that you recognize the taste difference.**&#xD;&#xA;&#xD;&#xA;Ah, but here's the tricky part. Once a baker has a stable culture of yeast and bacteria (starter), they'll save a bit of the fermented dough to add to the next batch, and so on for batch after batch. It is not unusual for bakers to continue their culture for years or even decades. So the problem of *recognizing* the authenticity of sourdough is that **each bakers' sourdough will have it's own distinctive taste.** Yikes. So much for the standard taste test.&#xD;&#xA;&#xD;&#xA;There is one test I can think of; although, I don't know how practical this is: A very &quot;healthy&quot; sour dough culture is the result of having reached a *really* stable and balanced, symbiotic relationship between the yeast and bacteria. This is desirable because it prevents other undesirable bacteria from setting up shop. Because of this inherent stability, real sourdough breads are very resistant to mold and other reactions that cause them to go bad. So, if your sourdough bread seems to last longer then you would expect from fresh bread, that might be a good indication of real sourdough. Of course, this can also be the result of preservatives added to the bread; so&amp;hellip; no help there." />
  <row Id="18475" PostHistoryTypeId="2" PostId="9030" RevisionGUID="0ee7e159-babb-4e3c-87a0-5eaf78911266" CreationDate="2010-11-11T15:58:11.190" UserId="220" Text="They may be too thick. You can try placing several pieces of paper or thin cardboard into your tortilla press to get thinner tortillas. (If you aren't already using plastic or wax paper to press the tortillas, then you'll have to start, so that the paper doesn't stick to the tortilla.) Experiment with several different thicknesses until the cooking is more uniform/faster but they're still thick enough to support the food.  (You'll also need to modulate the heat.)  Once you find the right thickness you can just leave the extra sheets of paper/cardboard in the press for future pressings. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="18476" PostHistoryTypeId="6" PostId="9022" RevisionGUID="240541f4-be53-46da-9e5a-ebaca4f56f1b" CreationDate="2010-11-11T16:40:48.540" UserId="41" Comment="edited tags" Text="&lt;mexican-cuisine&gt;&lt;corn&gt;&lt;tortilla&gt;&lt;masa&gt;" />
  <row Id="18477" PostHistoryTypeId="6" PostId="9025" RevisionGUID="ca818acb-b08f-4ddb-8b31-d8df97800f6a" CreationDate="2010-11-11T16:41:59.180" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;sourdough&gt;" />
  <row Id="18478" PostHistoryTypeId="2" PostId="9031" RevisionGUID="84c257dd-bfc8-4a05-9365-25b8bac79348" CreationDate="2010-11-11T17:11:08.127" UserId="2832" Text="You definitely have to cook it in oil.  I like to use a wok to make my popcorn.  As the kernels pop, they move up the sides of the wok, getting them out of the heat area.  You get fewer unpopped kernels and less chance of scorching.&#xD;&#xA;&#xD;&#xA;I think the type of oil, and the type of salt you apply may be the final pieces of the puzzle.  I started mixing Molly McButter with salt to give the popcorn that buttery flavor.  It's still not an exact replication, but it's a lot better than microwave, that's for sure." />
  <row Id="18480" PostHistoryTypeId="2" PostId="9032" RevisionGUID="f4c522e3-1961-4465-ab7f-283aa0a1a0f8" CreationDate="2010-11-11T19:15:48.487" UserId="3300" Text="Using sodium alginate, I know you can make &quot;caviar&quot; of many things. For those who are not familiar with the process, here is an [online explanation][1]&#xD;&#xA;&#xD;&#xA;Looking online, however, I keep seeing the same things repeated over again: blueberries, pineapple, and a few other fruit juices.&#xD;&#xA;&#xD;&#xA;What are other things that are good, an surprising non-fruity things?&#xD;&#xA;&#xD;&#xA;  [1]: http://mylastbite.wordpress.com/2008/12/31/adventures-in-molecular-cooking-3/" />
  <row Id="18481" PostHistoryTypeId="1" PostId="9032" RevisionGUID="f4c522e3-1961-4465-ab7f-283aa0a1a0f8" CreationDate="2010-11-11T19:15:48.487" UserId="3300" Text="What things are good to spherize with algin?" />
  <row Id="18482" PostHistoryTypeId="3" PostId="9032" RevisionGUID="f4c522e3-1961-4465-ab7f-283aa0a1a0f8" CreationDate="2010-11-11T19:15:48.487" UserId="3300" Text="&lt;fruit&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="18483" PostHistoryTypeId="2" PostId="9033" RevisionGUID="c6acd384-bacb-449d-ab07-c9458132841f" CreationDate="2010-11-11T19:28:16.807" UserId="1259" Text="Basically anything that's liquid. Fruit is very common, but we've also done herbs (mint and sage specifically). I've also had vegetable spheres like pureed peas and beets as separate spheres. At restaurants, I've had beer sphere's served with pretzel (at Cyrus) and I've seen cointreau spheres used in a drink. " />
  <row Id="18484" PostHistoryTypeId="5" PostId="9033" RevisionGUID="791fe76d-5966-41c0-a91f-0870443dab14" CreationDate="2010-11-11T19:35:51.857" UserId="1259" Comment="added 1170 characters in body" Text="Basically anything that's liquid. Fruit is very common, but we've also done herbs (mint and sage specifically). I've also had vegetable spheres like pureed peas and beets as separate spheres. At restaurants, I've had beer sphere's served with pretzel (at Cyrus) and I've seen cointreau spheres used in a drink. &#xD;&#xA;&#xD;&#xA;They pop like caviar, and that's what releases the flavor, so they either need to be quite large or have a strong flavor. Otherwise the taste is lost and you're left with just the (fun) &quot;texture&quot;. It also often helps to use some food coloring if your liquid isn't a strong color. With small spheres, light colors will disappear and you're left with relatively transparent spheres. I'd also recomend trying reverse spherification (i.e. mix calcium chloride with your liquid and then drop in to an alginate bath), as this doesn't use your flavored liquid to make the shell, leaving you with more &quot;pop&quot;. &#xD;&#xA;&#xD;&#xA;So look for a strong flavor and a nice pairing. Make it easy to get the spheres in to your mouth. It's easier if the spheres are on another piece of food, as cutlery will often break the spheres. The best thing about spheres is presentation and the caviar pop, so use that experience and look to your advantage and feature it in whatever you're serving. Here's my [Sushi Dessert][1] revolving around spherification. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2688/how-can-i-make-a-chocolate-cup-that-looks-like-the-seaweed-on-a-sushi-roll/8396#8396" />
  <row Id="18485" PostHistoryTypeId="2" PostId="9034" RevisionGUID="79cb607a-e309-4361-9a7f-3ea8a99fbddd" CreationDate="2010-11-11T19:39:21.407" UserDisplayName="marie" Text="I am reading a recipe and I noticed that in it it says &quot;mix to incorporate&quot; I am baffled. What does that mean?" />
  <row Id="18486" PostHistoryTypeId="1" PostId="9034" RevisionGUID="79cb607a-e309-4361-9a7f-3ea8a99fbddd" CreationDate="2010-11-11T19:39:21.407" UserDisplayName="marie" Text="what does it mean to incorporate in recipes" />
  <row Id="18487" PostHistoryTypeId="3" PostId="9034" RevisionGUID="79cb607a-e309-4361-9a7f-3ea8a99fbddd" CreationDate="2010-11-11T19:39:21.407" UserDisplayName="marie" Text="&lt;recipe-problems&gt;" />
  <row Id="18488" PostHistoryTypeId="2" PostId="9035" RevisionGUID="0cd33dd3-4250-4b10-816e-cd402dd069f3" CreationDate="2010-11-11T19:57:51.157" UserId="1816" Text="Simply means that you want to get the ingredient that you are mixing to incorporate (or set of ingredients) evenly distributed with everything you've added already.  &#xD;&#xA;&#xD;&#xA;For example you might be asked to &quot;incorporate&quot; the ingredients for a scone, but because scones take a light touch you aren't going to want to continue beating and beating them until the dough is smooth." />
  <row Id="18489" PostHistoryTypeId="2" PostId="9036" RevisionGUID="758daf49-4ad4-4428-820c-40731de199dd" CreationDate="2010-11-11T19:59:53.987" UserId="210" Text="It means mix until the 2 things are evenly mixed, so that they are 1 thing now.&#xD;&#xA;&#xD;&#xA;You want to just mix enough so they are evenly mixed and no more as sometimes mixing more than necessary can spoil the recipe" />
  <row Id="18490" PostHistoryTypeId="5" PostId="9032" RevisionGUID="f7895efa-27be-4d77-8ecf-620a3c4b4fa5" CreationDate="2010-11-11T20:42:57.743" UserId="3300" Comment="added 1 characters in body" Text="Using sodium alginate, I know you can make &quot;caviar&quot; of many things. For those who are not familiar with the process, here is an [online explanation][1]&#xD;&#xA;&#xD;&#xA;Looking online, however, I keep seeing the same things repeated over again: blueberries, pineapple, and a few other fruit juices.&#xD;&#xA;&#xD;&#xA;What are other things that are good, any surprising non-fruity things?&#xD;&#xA;&#xD;&#xA;  [1]: http://mylastbite.wordpress.com/2008/12/31/adventures-in-molecular-cooking-3/" />
  <row Id="18491" PostHistoryTypeId="2" PostId="9037" RevisionGUID="ef939a63-a65e-4d19-bc31-b33390737f3c" CreationDate="2010-11-11T20:59:43.517" UserId="3334" Text="I'm a spice noob but I'm looking for spices suitable for cooking [ancient grains](http://www.vegfamily.com/vegan-cooking/ancient-grains.htm) other than your basic salt and pepper.  So far I've successfully stumbled into __nutmeg__, but I'm not sure what else may go.  Ideas?" />
  <row Id="18492" PostHistoryTypeId="1" PostId="9037" RevisionGUID="ef939a63-a65e-4d19-bc31-b33390737f3c" CreationDate="2010-11-11T20:59:43.517" UserId="3334" Text="Spices for ancient grains" />
  <row Id="18493" PostHistoryTypeId="3" PostId="9037" RevisionGUID="ef939a63-a65e-4d19-bc31-b33390737f3c" CreationDate="2010-11-11T20:59:43.517" UserId="3334" Text="&lt;spices&gt;" />
  <row Id="18494" PostHistoryTypeId="2" PostId="9038" RevisionGUID="97a3ee31-9c4b-46b0-bf8d-bfc85579fda9" CreationDate="2010-11-11T21:39:32.310" UserId="3256" Text="I've used a stick of cinnamon when preparing quinoa. " />
  <row Id="18495" PostHistoryTypeId="6" PostId="9034" RevisionGUID="117b18b5-23f1-45d1-afe2-1c944ae1772f" CreationDate="2010-11-11T21:45:06.133" UserId="41" Comment="edited tags" Text="&lt;mixing&gt;" />
  <row Id="18496" PostHistoryTypeId="5" PostId="9015" RevisionGUID="c53cf5a0-d553-49d5-9291-9c61dc1df8e1" CreationDate="2010-11-11T21:50:01.010" UserId="3203" Comment="deleted 2 characters in body" Text="Leavened bread just seems to taste and bake much better with two or more knead &amp; rise cycles&#xD;&#xA;&#xD;&#xA;The knead process layers and stretches out the gluten to make a smooth consistent texture which will hold together when baked, it also traps the yeast gas  (CO2) as fine bubbles in the dough&#xD;&#xA;&#xD;&#xA;After the last knead you should transfer the dough to the pre-warmed container you are going to cook it in/on and let it rise in that&#xD;&#xA;&#xD;&#xA;With doughs that are slightly more oily or wet than standard bread dough you can cheat at use a standard food processor with it's horizontal chop blade to knead. Just put all the pre-warmed ingredients into the processor and let it rip until it forms a smooth ball. This is great for pizza dough (100% wholemeal flour and lot's of Olive oil). You have to hang onto the machine though, because as the dough starts to ball, the machine will walk of the bench!&#xD;&#xA;" />
  <row Id="18497" PostHistoryTypeId="5" PostId="9012" RevisionGUID="796f06c7-d397-4717-8395-3d1d333292e9" CreationDate="2010-11-11T21:51:19.897" UserId="641" Comment="added 261 characters in body" Text="One word: Soak. About 20' in lukewarm water should do it.&#xD;&#xA;&#xD;&#xA;**Edit:** First --peel the outer skin off--. Score the outer skin.&#xD;&#xA;&#xD;&#xA;Look at [culinary][1] in this article. Also look at [Martha's answer here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chestnut&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5590/is-there-a-good-technique-for-cooking-chestnuts" />
  <row Id="18498" PostHistoryTypeId="2" PostId="9039" RevisionGUID="65678351-343a-4364-970e-7ca55fbd1efa" CreationDate="2010-11-11T21:58:35.840" UserId="1805" Text="Is it possible to successfully temper the chocolate without a thermometer? I'm sure it's quite important but since it's so difficult to find one in my country and since I don't make chocolate so often I would know if there's a way to temper without it." />
  <row Id="18499" PostHistoryTypeId="1" PostId="9039" RevisionGUID="65678351-343a-4364-970e-7ca55fbd1efa" CreationDate="2010-11-11T21:58:35.840" UserId="1805" Text="Tempering chocolate without a thermometer" />
  <row Id="18500" PostHistoryTypeId="3" PostId="9039" RevisionGUID="65678351-343a-4364-970e-7ca55fbd1efa" CreationDate="2010-11-11T21:58:35.840" UserId="1805" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="18501" PostHistoryTypeId="2" PostId="9040" RevisionGUID="ec4d5233-03a0-4902-8ccc-0533e36d4db8" CreationDate="2010-11-11T23:13:53.447" UserId="3334" Text="After watching &lt;a href=&quot;http://www.youtube.com/watch?v=pAjoDZDLNdY&quot;&gt;Jacques Torres&lt;/a&gt; explain it (check out the cool thermometer he uses!), I really don't think so!  Can you tell 88 degrees with your eyes / hands?&#xD;&#xA;&#xD;&#xA;From &lt;a href=&quot;http://www.cookingforengineers.com/article/155/Tempering-Chocolate&quot;&gt;here&lt;/a&gt;:&#xD;&#xA;&#xD;&#xA;If the chocolate is allowed to cool on its own, the fats inside it will have a &quot;loose crystal structure.&quot;  [As a result the chocolate will be] &quot;dull in appearance, soft &amp; malleable, and greasy to the touch.&quot;&#xD;&#xA;&#xD;&#xA;If you keep the chocolate at 88°F (31°C) for a while as you cool it, you're apparently going to get a rigid, dense crystal structure, which gives you chocolate that &quot;snaps&quot;.&#xD;&#xA;&#xD;&#xA;So I think if you did it a million times you'd develop a &quot;feel&quot; for it, but other than that it seems the pros use a thermometer.&#xD;&#xA;" />
  <row Id="18502" PostHistoryTypeId="2" PostId="9041" RevisionGUID="abe6d31e-3147-49ac-80cf-2137e980be4a" CreationDate="2010-11-11T23:21:22.347" UserId="3334" Text="&quot;Mix to incorporate&quot; is probably read like &quot;mix it (so that you'll) incorporate it&quot; where incorporate means to &quot;add in&quot;.&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://wordnetweb.princeton.edu/perl/webwn?s=incorporate&quot;&gt;Incorporate&lt;/a&gt;:  &quot;make into a whole or make part of a whole; &quot;She incorporated his suggestions into her proposal&quot;&quot;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18503" PostHistoryTypeId="2" PostId="9042" RevisionGUID="887d3314-700f-4944-b2e4-990dfbdc8319" CreationDate="2010-11-11T23:30:27.863" UserDisplayName="Naomi" Text="Can I brown my turkey in my conventional oven first?  That way, my turkey would have a nice brown skin, and I could continue the roasting in the roaster oven to leave my regular oven free to bake other dishes." />
  <row Id="18504" PostHistoryTypeId="1" PostId="9042" RevisionGUID="887d3314-700f-4944-b2e4-990dfbdc8319" CreationDate="2010-11-11T23:30:27.863" UserDisplayName="Naomi" Text="Roasting a turkey in a roaster oven" />
  <row Id="18505" PostHistoryTypeId="3" PostId="9042" RevisionGUID="887d3314-700f-4944-b2e4-990dfbdc8319" CreationDate="2010-11-11T23:30:27.863" UserDisplayName="Naomi" Text="&lt;turkey&gt;" />
  <row Id="18506" PostHistoryTypeId="2" PostId="9043" RevisionGUID="6500bc6b-544f-496f-92b2-665a06db2696" CreationDate="2010-11-11T23:38:22.407" UserId="3338" Text="More specifically one that uses Sichuan peppercorns to give you the mouth numbing experience." />
  <row Id="18507" PostHistoryTypeId="1" PostId="9043" RevisionGUID="6500bc6b-544f-496f-92b2-665a06db2696" CreationDate="2010-11-11T23:38:22.407" UserId="3338" Text="How do you make a sichuan (szechuan) hot pot?" />
  <row Id="18508" PostHistoryTypeId="3" PostId="9043" RevisionGUID="6500bc6b-544f-496f-92b2-665a06db2696" CreationDate="2010-11-11T23:38:22.407" UserId="3338" Text="&lt;chinese-cuisine&gt;&lt;spicy-hot&gt;" />
  <row Id="18509" PostHistoryTypeId="2" PostId="9044" RevisionGUID="a204311a-5c88-490d-a46e-3a02514c2ceb" CreationDate="2010-11-12T01:04:22.103" UserId="3234" Text="Since the roaster oven is so much smaller and has a fairly tight fitting lid, you are left with an environment that more steams than roasts in a nice dry heat.  Because of that, you will be left with a not so pretty bird.  Roasting it in the oven first might give you the color, but the slow moist cooking of a roaster oven will soften the skin to a less than pleasant texture.  Your best bet is to cook the turkey in the roaster oven first, THEN roast it in a high heat in the oven to brown it up and crisp up the skin.  &#xD;&#xA;&#xD;&#xA;I would suggest doing the last half hour in the oven.  Lightly butter the skin and turn the oven to 400°F to finish it off.  The best part is, all the drippings will already be in the roaster, so you can pour that off and make the gravy while the turkey is finishing up.  And if you have a large enough roaster, you can set it to low, throw in some of your side dishes and use it as a little hot box to keep everything nice and toasty.  " />
  <row Id="18510" PostHistoryTypeId="2" PostId="9045" RevisionGUID="858e6c89-1daf-4429-a565-c67fc7f678ca" CreationDate="2010-11-12T01:44:35.600" UserId="3234" Text="Your best bet is to start with a good quality tempered chocolate and melt it just to the point of melting, which is to say keep it 88° - 91° (if you ever do end up getting a thermometer). Most suggest using a microwave for this in short bursts to keep the chocolate from getting too hot.  If you use a double boiler, use a low heat and go slow.  Pull the bowl off the heat often and stir.  It may not seem like all the chocolate is going to melt, but keep stirring and add small amounts of heat.  Or you can follow Alton Brown and sandwich a heating pad between two bowls and adjust the heat.  &#xD;&#xA;&#xD;&#xA;The theory behind this is there are 4 different types of crystals in chocolate.  The good ones we want are Beta crystals, which do not melt until 91°- 94°.  As long as you don't break melt the beta crystals, the chocolate should set back up to a proper temper.&#xD;&#xA;&#xD;&#xA;Use a grater to make nice even bits, melt the chocolate 2/3 of the way and then remove from the heat.  Stir off the heat until the rest melts, or add heat in very short bits, 5-10 seconds at a time.  Don't let it harden either, it's harder to remelt if it's hardens up slighty as it then becomes one big solid mass to melt.  &#xD;&#xA;&#xD;&#xA;Once you break the temper, there is no going back, you have to start over and there is no real easy way to do that without years of experience as bobobobo said, or a thermometer.  You can find inexpensive thermometers online, just have to make sure to get one that handles the lower range of temperatures.  I use my chocolate thermometer to also measure the temperature of water when making bread.  It seems more accurate at the lower temeratures.  " />
  <row Id="18511" PostHistoryTypeId="2" PostId="9046" RevisionGUID="7373d590-2365-47f9-ac4f-fee2447ca2b1" CreationDate="2010-11-12T08:10:45.790" UserId="847" Text="My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? &#xD;&#xA;&#xD;&#xA; - Are there different qualities in prepared Hoisin sauces?&#xD;&#xA; - If so, would I be better served by making my own?&#xD;&#xA; - If I make my own, how long will it keep for?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="18512" PostHistoryTypeId="1" PostId="9046" RevisionGUID="7373d590-2365-47f9-ac4f-fee2447ca2b1" CreationDate="2010-11-12T08:10:45.790" UserId="847" Text="Should I make my own Hoisin Sauce?" />
  <row Id="18513" PostHistoryTypeId="3" PostId="9046" RevisionGUID="7373d590-2365-47f9-ac4f-fee2447ca2b1" CreationDate="2010-11-12T08:10:45.790" UserId="847" Text="&lt;sauce&gt;&lt;chinese-cuisine&gt;" />
  <row Id="18514" PostHistoryTypeId="2" PostId="9047" RevisionGUID="6e9f6613-bd08-46b5-a015-a30e22c90b9c" CreationDate="2010-11-12T08:11:36.430" UserId="2065" Text="For me it usually depends what I'm having with it. If making something with chicken I might use parsley and lemon. If using lamb - maybe rosemary. I think the grains for me are usually not the main star of the recipe, they are the bulk, the background so I have never flavoured according to which grain I'm using." />
  <row Id="18515" PostHistoryTypeId="2" PostId="9048" RevisionGUID="aef5b121-4c8a-4b2b-95c5-01d9f8d616e8" CreationDate="2010-11-12T13:18:04.663" UserId="2001" Text="I agree with Nick if you will be carving the turkey at the table.&#xD;&#xA;&#xD;&#xA;For Thanksgiving, I always roast two turkeys at a time. One is pretty and displayed and carved. The other I carve before the meal and use in case the first runs out (we have big groups) and for left overs.&#xD;&#xA;&#xD;&#xA;I always use the roasting oven for the non-display turkey. I have used it from time to time for the display turkey as well after roasting in the oven- as Nick said it doesn't brown as well but it is ok." />
  <row Id="18516" PostHistoryTypeId="2" PostId="9049" RevisionGUID="17e04d43-46a1-4158-8c18-f493b5c0fbfe" CreationDate="2010-11-12T14:32:06.223" UserId="3341" Text="After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven.&#xD;&#xA;&#xD;&#xA;When I try to do it the pizza goes out of shape, gets folded, the toppings get messed up and sometimes it sticks or rips. I have tried putting lots of flour under the pizza before I add the toppings but it didn't really help.&#xD;&#xA;&#xD;&#xA;I am having to make the pizza on a metal tray and then put the tray onto the stone. Put I think that doing this prevents my pizza base from crisping properly.&#xD;&#xA;&#xD;&#xA;What am I doing wrong? Is there some technique I should use, or am making the dough to wet, or to thin or something?" />
  <row Id="18517" PostHistoryTypeId="1" PostId="9049" RevisionGUID="17e04d43-46a1-4158-8c18-f493b5c0fbfe" CreationDate="2010-11-12T14:32:06.223" UserId="3341" Text="transfer pizza onto stone without sticking" />
  <row Id="18518" PostHistoryTypeId="3" PostId="9049" RevisionGUID="17e04d43-46a1-4158-8c18-f493b5c0fbfe" CreationDate="2010-11-12T14:32:06.223" UserId="3341" Text="&lt;pizza&gt;&lt;pizza-stone&gt;" />
  <row Id="18519" PostHistoryTypeId="2" PostId="9050" RevisionGUID="8a95f804-d65b-4b69-a4c5-f48cd9e70c7a" CreationDate="2010-11-12T14:50:51.693" UserId="1816" Text="A neat trick I learned from The America's Test Kitchen Family Cookbook is to make your pizza on parchment paper.  Do this on the metal tray as you are doing now, which works as a pizza peel.  Your metal tray should not be a jelly roll pan, but should be one without a lip.  Slide the parchment paper and pizza off the metal tray onto your stone for cooking.  Once cooked, use the tray to get the parchment paper and pizza off the stone and onto your rack.&#xD;&#xA;&#xD;&#xA;You can also use cornmeal or flour under your pizza.  The trick is to use that metal tray like a pizza peel.  The parchment paper will make this process a lot easier, and also eases removal." />
  <row Id="18520" PostHistoryTypeId="2" PostId="9051" RevisionGUID="7720206f-5df1-4992-9bc3-f4e5d0af2bf9" CreationDate="2010-11-12T15:02:44.193" UserId="3234" Text="I have had this problem in the past myself.  There are 4 main factors involved:&#xD;&#xA;&#xD;&#xA;Technique - You have to use a very fast and smooth movement.  Sliding the edge of the pizza off the peel onto the stone, allowing the pizza to catch the hot surface as you slide the peel out from underneath.  &#xD;&#xA;&#xD;&#xA;Dough - The dough needs to have enough gluten developed to keep from ripping easily.  You can make a really thin dough, as long as it has enough gluten, it shouldn't rip.  There are 2 ways to develop gluten, working the dough or time.  So take a tip from the pros and let the dough rest overnight, most pizza places do.  Also make sure to use a good high gluten flour to begin with.&#xD;&#xA;&#xD;&#xA;Time - The amount of time the pizza is on the peel with give the moisture extra time to soad into whatever you have underneath the pizza.  If it's flour, it will soak up pretty quickly and cause it to stick, also depending on the moisture content of the dough.  Work quickly and shake the peel often to make sure there is no sticking.&#xD;&#xA;&#xD;&#xA;Peel - There are many different times of peels out there, but wooden is the way to go.  With a porous structure there is less contact with the pizza dough as the surface isn't completely smooth.  Metal tends to stick more.  You can use just about anything to dust the peel, traditionally flour, but if that doesn't seem to work, you may want to try cornmeal or even rice flour.  &#xD;&#xA;&#xD;&#xA;I used to have a tough time with the dough myself, and though I still haven't found the right recipe or ingredients to make that pizza ria style pizza, I'm enjoying all the practie!" />
  <row Id="18521" PostHistoryTypeId="6" PostId="9042" RevisionGUID="d1cc106c-d568-4d7d-9b8f-46aed2ab4793" CreationDate="2010-11-12T15:11:42.677" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;turkey&gt;" />
  <row Id="18522" PostHistoryTypeId="2" PostId="9052" RevisionGUID="27c230b0-a6cb-4a3f-9c89-a02cc64252e4" CreationDate="2010-11-12T15:40:35.437" UserId="1393" Text="I've worked as a pizza cook, so I can give you a hard-earned answer. Cornmeal, and plenty of it. If you aren't putting cornmeal (or flour, but cornmeal works better) on the peel before you put the pizza on it, start. If you are putting it on, use more. Then put the pizza on it and give it a shake and make sure the pizza is loose before you try to shove it in the oven. If it isn't, lift up the edge that is stuck and sprinkle more cornmeal under it, then try again. The pizza should be completely free-moving on the peel before you try to transfer it to the oven." />
  <row Id="18524" PostHistoryTypeId="2" PostId="9054" RevisionGUID="4af6ca2c-8244-4b56-a7f3-35b7e6698fec" CreationDate="2010-11-12T16:15:33.760" UserId="2065" Text="I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my tin is so I know whether to scale the recipe appropriately?" />
  <row Id="18525" PostHistoryTypeId="1" PostId="9054" RevisionGUID="4af6ca2c-8244-4b56-a7f3-35b7e6698fec" CreationDate="2010-11-12T16:15:33.760" UserId="2065" Text="How do I work out how large a cake tin I have?" />
  <row Id="18526" PostHistoryTypeId="3" PostId="9054" RevisionGUID="4af6ca2c-8244-4b56-a7f3-35b7e6698fec" CreationDate="2010-11-12T16:15:33.760" UserId="2065" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="18527" PostHistoryTypeId="2" PostId="9055" RevisionGUID="54c28477-ab55-47ac-9527-0f187015f1e1" CreationDate="2010-11-12T16:19:07.863" UserId="2065" Text="A lot of recipes call for the &quot;juice of a lemon&quot;. I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons all the time but my problem is I never know how much juice should come out of a lemon. Surely it depends how thoroughly you squeeze it?&#xD;&#xA;&#xD;&#xA;Does anyone know approximately what volume of liquid is meant when a recipe says &quot;juice of a lemon&quot;?" />
  <row Id="18528" PostHistoryTypeId="1" PostId="9055" RevisionGUID="54c28477-ab55-47ac-9527-0f187015f1e1" CreationDate="2010-11-12T16:19:07.863" UserId="2065" Text="How much juice is in a lemon?" />
  <row Id="18529" PostHistoryTypeId="3" PostId="9055" RevisionGUID="54c28477-ab55-47ac-9527-0f187015f1e1" CreationDate="2010-11-12T16:19:07.863" UserId="2065" Text="&lt;measurements&gt;&lt;lemon&gt;&lt;lemon-juice&gt;" />
  <row Id="18530" PostHistoryTypeId="2" PostId="9056" RevisionGUID="ab52a92f-d047-45a1-9384-18bec9125705" CreationDate="2010-11-12T16:30:46.527" UserId="3345" Text="A few different websites have minor variations on this recipe: http://www.cdkitchen.com/recipes/recs/420/Hoisin_Sauce12082.shtml&#xD;&#xA;&#xD;&#xA;Each of those ingredients can last months on its own, often without any refrigeration, and together would create a highly acidic and antimicrobial environment. The worst that might happen to homemade hoisin sauce is that I imagine it might separate.&#xD;&#xA;&#xD;&#xA;As far as I can tell, hoisin sauce does not need to be fermented, so it's going to be much easier to make authentic hoisin sauce at home than something like soy sauce or Worcestershire sauce. It's more like making your own barbecue sauce.&#xD;&#xA;&#xD;&#xA;Is it worth the effort? Probably not, if you just want a tasty condiment. Absolutely, if you want to know exactly what you're putting into your body or want to teach your kids (or your friends!) where their food comes from." />
  <row Id="18531" PostHistoryTypeId="2" PostId="9057" RevisionGUID="0a47a980-c46e-48e3-a407-1bfde1ab8f6f" CreationDate="2010-11-12T16:34:13.813" UserId="3234" Text="It can range on the size of the lemon and the time of year.  A medium lemon will give 2-3 Tablespoons of juice, where a larger lemon can give 1/4 cup (4 Tablespoons).   Just have to decide on much lemon flavor you want in your recipe as to which number you pick.  " />
  <row Id="18532" PostHistoryTypeId="2" PostId="9058" RevisionGUID="e2bd5cc5-b331-47ef-a9e2-c6f693d6f7b7" CreationDate="2010-11-12T16:34:47.150" UserId="1816" Text="Usually the answer is to use a conversion chart.  Google provides many, but [this one][1] is specific to cake pans.  &#xD;&#xA;&#xD;&#xA;In your case, though, the weight measurement is pretty non-standard.  Pan conversion charts usually do things by volume.  Assuming, though, a fluid ounces conversion where 8 fl. oz. is one cup, you want a 32 ounce pan, or 4 cup pan.  The conversion chart will show you a variety of 4 cup pans, and also how many cups your cake tin holds, then convert that to fl. oz. and scale.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//HowTo/cake-pan-size-conversions/Detail.aspx&#xD;&#xA;  [2]: http://www.google.com/search?q=2+lb+loaf+pan&#xD;&#xA;  [3]: http://www.cooking.com/products/shprodde.asp?SKU=312654" />
  <row Id="18533" PostHistoryTypeId="5" PostId="9056" RevisionGUID="7b524e69-5694-472e-beba-a47e26f30954" CreationDate="2010-11-12T16:42:44.920" UserId="3345" Comment="added 831 characters in body" Text="&gt; - Are there different qualities in prepared Hoisin sauces?&#xD;&#xA;&#xD;&#xA;Think of it like barbecue sauce or chili powder: every company has their own recipe, and it's always hard to know the precise justification for a specific price. The high price on one may be part of their premium brand image, and have nothing to do with the quality of the ingredients. Ultimately, you just have to try a few brands and decide which flavor appeals to you, and whether you find the price reasonable.&#xD;&#xA;&#xD;&#xA;&gt; - If so, would I be better served by making my own?&#xD;&#xA;&#xD;&#xA;As far as I can tell, hoisin sauce does not need to be fermented, so it's going to be much easier to make authentic hoisin sauce at home than something like soy sauce or Worcestershire sauce. It's more like making your own barbecue sauce.&#xD;&#xA;&#xD;&#xA;A few different websites have minor variations on this recipe: http://www.cdkitchen.com/recipes/recs/420/Hoisin_Sauce12082.shtml&#xD;&#xA;&#xD;&#xA;Is it worth the effort? That's a matter of personal opinion. It's probably hard to justify on purely economic terms; do you really use more than a few cents worth of hoisin sauce in any given meal, and are the ingredients *that* much cheaper than the product itself? But of course, there are other reasons to cook than just to save money. I think you've just inspired me to try making my own hoisin sauce :)&#xD;&#xA;&#xD;&#xA;&gt; - If I make my own, how long will it keep for?&#xD;&#xA;&#xD;&#xA;Each of those ingredients can last months on its own, often without any refrigeration, and together would create a highly acidic and antimicrobial environment. The worst that might happen to homemade hoisin sauce in several months of refrigerated storage is it might separate a bit and have to be remixed." />
  <row Id="18534" PostHistoryTypeId="2" PostId="9059" RevisionGUID="7f9c830a-5bbd-4ab2-b284-06fdf68b040b" CreationDate="2010-11-12T16:44:47.577" UserId="3234" Text="You are looking at a 8.5&quot; x 4.5&quot; x 2.5&quot; (or 7.25&quot; x 4.5&quot; x 3.5&quot;, high sided model) bread pan.  If you are looking at using a different shape, it might affect the texture of the cake, but you'll have to calculate the volume difference from there.  Something around 100-114 cubic inches. (Length x width x height).  " />
  <row Id="18535" PostHistoryTypeId="2" PostId="9060" RevisionGUID="68f58419-bd05-49d5-854e-20e5805ae243" CreationDate="2010-11-12T16:45:11.757" UserId="145" Text="If you don't want to use lemon or lime juice, you can get a vitamin-c tablet and dissolve it in water.  Same effect, only flavorless." />
  <row Id="18536" PostHistoryTypeId="2" PostId="9061" RevisionGUID="6263b734-41c8-4c8a-b462-c91449f9e898" CreationDate="2010-11-12T17:05:37.713" UserId="2251" Text="Yes. The way I was taught to temper chocolate was in a microwave, with no thermometer:&#xD;&#xA;&#xD;&#xA;Heat on high for 20 seconds. Stir for 20 seconds. Repeat until the chocolate is smooth. If it's *almost* smooth after a twenty-second stirring session, keep stirring until it's actually smooth rather than putting it back in the microwave. Always end with stirring.&#xD;&#xA;&#xD;&#xA;The stirring is VERY important, it's how you keep it from overheating or heating too unevenly.&#xD;&#xA;&#xD;&#xA;I've used this technique to make chocolate bars, and it's quite effective." />
  <row Id="18537" PostHistoryTypeId="2" PostId="9062" RevisionGUID="a5fa38d5-7e07-4266-861f-b047c614848b" CreationDate="2010-11-12T17:10:09.190" UserId="296" Text="I don't think it's a good idea to put piping hot food directly into the fridge. The danger zone for bacterial growth in food is between 41 and 135 degrees F. Putting very hot food in the fridge may bring foods that are close-by into the danger zone as others have said.&#xD;&#xA;&#xD;&#xA;&gt; Food has to go through the temperature&#xD;&#xA;&gt; danger zone (41 °F–135 °F) during the&#xD;&#xA;&gt; cooling process. Bacteria grow rapidly&#xD;&#xA;&gt; in the temperature danger zone, so the&#xD;&#xA;&gt; times that food can be at that&#xD;&#xA;&gt; temperature has to be minimized to&#xD;&#xA;&gt; limit bacterial growth. Important&#xD;&#xA;&gt; cooling temperatures and times include&#xD;&#xA;&gt; the following:&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1. Hot food must be cooled from 135 °F–70 °F within 2 hours.&#xD;&#xA;&gt; 2. Hot food must be cooled from 70 °F–41 °F in an additional 4 hours.&#xD;&#xA;&gt; 3. Foods at room temperature (70 °F) must be cooled to 41 °F within 4&#xD;&#xA;&gt; hours.&#xD;&#xA;&#xD;&#xA;[This PDF][1] has some good resources about cooling food and some ideas for cooling it quickly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/url?sa=t&amp;source=web&amp;cd=1&amp;sqi=2&amp;ved=0CBMQFjAA&amp;url=http%3A%2F%2Fnfsmi-web01.nfsmi.olemiss.edu%2FDocumentDownload.aspx%3Fid%3D1945&amp;ei=yHPdTJT0F8S_nge1kNH8Dw&amp;usg=AFQjCNFaY8-lX6ua4I9fA2t2mmT5cr_yHQ&amp;sig2=GDwXAD9pvlLG4GwuBnK-Vw" />
  <row Id="18538" PostHistoryTypeId="2" PostId="9063" RevisionGUID="0288a2bc-b455-42a2-b79e-949615848185" CreationDate="2010-11-12T18:26:49.347" UserId="87" Text="My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate.  &#xD;&#xA;&#xD;&#xA;What are some of the ways I can add a bit more &quot;pazzazz&quot; to my fudge, taking the flavour from your grandma's fav fudge recipe, to a complicated rich, exotic and exquisite taste." />
  <row Id="18539" PostHistoryTypeId="1" PostId="9063" RevisionGUID="0288a2bc-b455-42a2-b79e-949615848185" CreationDate="2010-11-12T18:26:49.347" UserId="87" Text="Options to enhance fudge's fudgeiness and flavour " />
  <row Id="18540" PostHistoryTypeId="3" PostId="9063" RevisionGUID="0288a2bc-b455-42a2-b79e-949615848185" CreationDate="2010-11-12T18:26:49.347" UserId="87" Text="&lt;untagged&gt;" />
  <row Id="18541" PostHistoryTypeId="2" PostId="9064" RevisionGUID="1cb709e9-97dc-4900-a370-eba96d8b9540" CreationDate="2010-11-12T18:42:39.670" UserId="1816" Text="A few things to think about:&#xD;&#xA;&#xD;&#xA; - Sprinkling kosher, sea, or another interesting salt on it for a flavor contrast&#xD;&#xA; - Using some small amount of pepper a la the trendy pepper chocolate bars out there, or perhaps some paprika for smokiness&#xD;&#xA; - Adding orange or lemon zest&#xD;&#xA; - Pairing with an unsweetened or very lightly sweetened raspberry syrup (at least in my experience fudge recipes don't need more sugar)&#xD;&#xA; - Bacon (inside or on top)" />
  <row Id="18542" PostHistoryTypeId="5" PostId="9063" RevisionGUID="3629b548-f924-4a27-b052-5f2d875613c0" CreationDate="2010-11-12T18:43:38.250" UserId="41" Comment="Edited to make into a question - not a poll" Text="My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate.&#xD;&#xA;&#xD;&#xA;How can I can add a bit more &quot;pizazz&quot; to my fudge, taking the flavour from grandma's favourite fudge recipe and making it into a complicated, rich, exotic and exquisite taste?" />
  <row Id="18543" PostHistoryTypeId="4" PostId="9063" RevisionGUID="3629b548-f924-4a27-b052-5f2d875613c0" CreationDate="2010-11-12T18:43:38.250" UserId="41" Comment="Edited to make into a question - not a poll" Text="How can I enhance fudge's &quot;fudginess&quot; and flavour?" />
  <row Id="18545" PostHistoryTypeId="2" PostId="9065" RevisionGUID="de447e00-8481-4d5d-b986-3ea22babb96b" CreationDate="2010-11-12T20:20:57.113" UserId="3348" Text="I've heard of it being done with soy sauce." />
  <row Id="18546" PostHistoryTypeId="2" PostId="9066" RevisionGUID="266d5738-d9fa-4bbd-9660-69b0288cb26d" CreationDate="2010-11-12T20:28:22.113" UserId="3348" Text="I'm sure it's possible to cheat, but if the bread is coming from a professional bakery there's no need. Once you have a starter going it's the easiest thing in the world to keep one around and going to innoculate new dough. Perhaps on a truly industrial level you might find some chemical added to approximate the flavor without actual lacto infection, but I doubt it's worth it for a local baker, even a large one.&#xD;&#xA;&#xD;&#xA;If you're suspicious of the texture, that's a place where corners CAN be cut. Proper sourdough doesn't need a ton of starter, but you do need long slow rising times to &quot;infect&quot; the whole dough. That's also something that helps build that awesome texture. And that's something a corner-cutting bakery might be tempted to slack on. They might just dump in a lot more starter and short on the rising time--you still get the taste mostly, but not the texture." />
  <row Id="18547" PostHistoryTypeId="2" PostId="9067" RevisionGUID="560203c8-1ee6-4ac5-a170-e94d355c5133" CreationDate="2010-11-12T20:34:26.150" UserId="41" Text="A great place to start is the Scientific American article, [Why do apple slices turn brown after being cut?][1]&#xD;&#xA;&#xD;&#xA;The discoloration of apples is caused by [oxidation][2], which, in the case of apples, is *actually* caused by oxygen (this is not always the case).  Specifically it's caused by an enzyme in the apple caused *polyphenol oxidase* (PPO).&#xD;&#xA;&#xD;&#xA;There are many things you try if you want to prevent this browning:&#xD;&#xA;&#xD;&#xA;  * First, **choose a [type of apple that has lower PPO][3]**.  Apples classified as &quot;baking&quot; apples tend to be better for this, although that's not always a reliable indicator.  Orin, a Japanese apple, is said to have a mild pineapple flavour and has very low PPO (does not brown easily).  Golden Delicious and Granny Smith are also good in this respect.  Have a look at this annotated [list of common apple varieties][4] for more.&#xD;&#xA;&#xD;&#xA;  * The suggestion that most people will give you - to use lemon juice - works for two reasons.  One is that lemons are high in antioxidants, which prevent oxidation as the name applies.  The other is the acidity; lower pH somewhat inhibits oxidation.&#xD;&#xA;&#xD;&#xA;  So apply this knowledge; if you're concerned about the taste imparted by lemon juice, understand that almost **all fruits** (except apples) are high in antioxidants and most fruit juices are at least mildly acidic. Choose something that's closer to the taste of apple, or doesn't clash as much; pineapple, grapefruit, or orange juice might be better bets.  Some **spices** are also high in antioxidants; if your dessert includes a lot of cinnamon then sprinkle that cinnamon directly onto the apples; it's also a mild antioxidant and will at least slow the browning.&#xD;&#xA;&#xD;&#xA;  * Alternative, you can simply **lower the amount of oxygen available** by either coating with syrup or placing the apples in a sealed (i.e. tupperware) container, or both.  This should be fine if the apples are intended as a dessert.&#xD;&#xA;&#xD;&#xA;  * Lastly, **blanching** (boiling) the apples for 5 minutes will basically kill (inactivate) the PPO enzymes which will totally prevent browning - although it'll obviously also soften the apples a whole lot, so whether or not this is viable depends on exactly how you plan to serve them.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.scientificamerican.com/article.cfm?id=experts-why-cut-apples-turn-brown&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Oxidation&#xD;&#xA;  [3]: http://pubs.acs.org/doi/abs/10.1021/bk-1995-0600.ch020&#xD;&#xA;  [4]: http://www.bellybytes.com/foodfacts/apple_facts.html" />
  <row Id="18549" PostHistoryTypeId="18" PostId="8563" RevisionGUID="3d17ccd9-5ae0-416f-a270-e0d3884770d5" CreationDate="2010-11-12T20:39:01.407" UserId="210" Comment="to http://cooking.stackexchange.com/questions/8230/non-cows-milk-replacement-for-parmesan-in-genovese-pesto" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18550" PostHistoryTypeId="18" PostId="8567" RevisionGUID="3d17ccd9-5ae0-416f-a270-e0d3884770d5" CreationDate="2010-11-12T20:39:01.407" UserId="210" Comment="from http://cooking.stackexchange.com/questions/8563/parmesan-regiano-substitute" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18551" PostHistoryTypeId="18" PostId="8570" RevisionGUID="3d17ccd9-5ae0-416f-a270-e0d3884770d5" CreationDate="2010-11-12T20:39:01.407" UserId="210" Comment="from http://cooking.stackexchange.com/questions/8563/parmesan-regiano-substitute" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18552" PostHistoryTypeId="18" PostId="8592" RevisionGUID="3d17ccd9-5ae0-416f-a270-e0d3884770d5" CreationDate="2010-11-12T20:39:01.407" UserId="210" Comment="from http://cooking.stackexchange.com/questions/8563/parmesan-regiano-substitute" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18553" PostHistoryTypeId="18" PostId="8230" RevisionGUID="3d17ccd9-5ae0-416f-a270-e0d3884770d5" CreationDate="2010-11-12T20:39:01.407" UserId="210" Comment="from http://cooking.stackexchange.com/questions/8563/parmesan-regiano-substitute" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18554" PostHistoryTypeId="14" PostId="8563" RevisionGUID="bbd0dfa9-d6f8-46d0-8f56-cfb0e2f68f6b" CreationDate="2010-11-12T20:39:02.530" UserId="210" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="18556" PostHistoryTypeId="2" PostId="9068" RevisionGUID="8355c4df-790a-4830-9c06-7c399dd235c3" CreationDate="2010-11-12T20:41:11.460" UserId="3348" Text="One reason to do a second knead (and I'd do a real short, gentle one if required) is to redistribute the yeast a little, giving it fresh food to work on.&#xD;&#xA;&#xD;&#xA;But I'm not sure I'd actually knead twice even if I wanted to do that--I'd lightly punch down and fold the bread in thirds and call it done.&#xD;&#xA;&#xD;&#xA;As already said, the second rise does nice things for texture, and it also allows the yeast to grow longer, giving you more yeast flavor and converting more sugars from the flour giving you a nice flavor complexity. In my opinion, you can get the same effect by having a much longer (like overnight) cool rise in the first place." />
  <row Id="18557" PostHistoryTypeId="2" PostId="9069" RevisionGUID="e8a369eb-d70a-40d8-9da1-650d9b3a9e8e" CreationDate="2010-11-12T20:47:28.443" UserId="3348" Text="I think that anything that goes well with dried fruits can work (such as cinnamon, allspice, nutmeg, etc.). And it's actually really nice to add a little dried fruit like raisins, dates or apricot. Kind of Middle Eastern that way.&#xD;&#xA;&#xD;&#xA;Mushrooms or onions are always a solid addition (though not so much with the Middle East spices) and bring a lot of flavor cooked in.&#xD;&#xA;&#xD;&#xA;I sometimes &quot;adulterate&quot; the plain grains after the fact: Parsley adds a lot, as does a little lemon.&#xD;&#xA;&#xD;&#xA;Otherwise, I'd go along with Bluebelle and work toward whatever you're serving it alongside." />
  <row Id="18558" PostHistoryTypeId="2" PostId="9070" RevisionGUID="4dac6a92-e64b-48d4-b43b-3b9641c9606e" CreationDate="2010-11-12T20:50:35.613" UserId="3348" Text="Salt is a must in any chocolate recipe IMO--and not added as an extra texture or flavor at the end. I find that using a little salt in the recipe really bumps up the chocolate flavor in most things." />
  <row Id="18559" PostHistoryTypeId="2" PostId="9071" RevisionGUID="06c0f979-5470-4b52-a8de-84e38e53d965" CreationDate="2010-11-12T21:09:24.457" UserId="210" Text="I believe that the tool you want is [one of these][1].&#xD;&#xA;&#xD;&#xA;I've never tried one but the videos make them look like they are pretty good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.superpeel.com/videos.html" />
  <row Id="18560" PostHistoryTypeId="5" PostId="6210" RevisionGUID="e09dafb2-2fe2-4246-b28d-3d89ff8eca90" CreationDate="2010-11-12T21:16:15.437" UserId="120" Comment="deleted 24 characters in body" Text="This site is for &lt;span class=&quot;revision-comment&quot;&gt;professional and amateur cooks and chefs&lt;/span&gt;, and anyone else who works in the kitchen or is interested in preparing and serving delicious meals.&#xA;&#xA;If you have a question about:&#xA;&#xA;  * Cooking &amp; food preparation methods&#xA;  * Kitchen equipment&#xA;  * Food handling and storage&#xA;  * Ingredient selection and use&#xA;  * Recipe comprehension, improvement, and repairs&#xA;&#xA;...then you've come to the right place - we want to help you!&#xA;&#xA;&lt;h2&gt;What about other food-related questions?&lt;/h2&gt;&#xA;&#xA;Please note that the following subjects are considered &lt;span class=&quot;revision-comment&quot;&gt;off-topic&lt;/span&gt; here:&#xA;&#xA;  * Recipe swapping *(&quot;I need a recipe for banana cream pie!&quot;)*&#xA;  * General health and diet issues&#xA;  * Career advice&#xA;  * Wine-making, Brewing, Distillation and Fermentation&#xA;&#xA;If you want to get a more detailed break down of how the site works or why a certain question is on or off topic, then you can browse the [questions tagged `[faq]` on the discussion site](http://meta.cooking.stackexchange.com/questions/tagged/faq)." />
  <row Id="18561" PostHistoryTypeId="5" PostId="9067" RevisionGUID="34a049a3-30fb-43ca-9915-d02584943324" CreationDate="2010-11-12T21:20:10.573" UserId="41" Comment="added 4 characters in body; edited body" Text="A great place to start is the Scientific American article, [Why do apple slices turn brown after being cut?][1]&#xD;&#xA;&#xD;&#xA;The discoloration of apples is caused by [oxidation][2], which, in the case of apples, is *actually* caused by oxygen (this is not always the case).  Specifically it's caused by an enzyme in the apple caused *polyphenol oxidase* (PPO).&#xD;&#xA;&#xD;&#xA;There are many things you can try if you want to prevent this browning:&#xD;&#xA;&#xD;&#xA;  * First, **choose a [type of apple that has lower PPO][3]**.  Apples classified as &quot;baking&quot; apples tend to be better for this, although that's not always a reliable indicator.  Orin, a Japanese apple, is said to have a mild pineapple flavour and has very low PPO (does not brown easily).  Golden Delicious and Granny Smith are also good in this respect.  Have a look at this annotated [list of common apple varieties][4] for more.&#xD;&#xA;&#xD;&#xA;  * The suggestion that most people will give you - to use lemon juice - works for two reasons.  One is that lemons are high in antioxidants, which prevent oxidation as the name implies.  The other is the acidity; lower pH somewhat inhibits oxidation.&#xD;&#xA;&#xD;&#xA;  So apply this knowledge; if you're concerned about the taste imparted by lemon juice, understand that almost **all fruits** (except apples) are high in antioxidants and most fruit juices are at least mildly acidic. Choose something that's closer to the taste of apple, or doesn't clash as much; pineapple, grapefruit, or orange juice might be better bets.  Some **spices** are also high in antioxidants; if your dessert includes a lot of cinnamon then sprinkle that cinnamon directly onto the apples; it's also a mild antioxidant and will at least slow the browning.&#xD;&#xA;&#xD;&#xA;  * Alternative, you can simply **lower the amount of oxygen available** by either coating with syrup or placing the apples in a sealed (i.e. tupperware) container, or both.  This should be fine if the apples are intended as a dessert.&#xD;&#xA;&#xD;&#xA;  * Lastly, **blanching** (boiling) the apples for 5 minutes will basically kill (inactivate) the PPO enzymes which will totally prevent browning - although it'll obviously also soften the apples a whole lot, so whether or not this is viable depends on exactly how you plan to serve them.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.scientificamerican.com/article.cfm?id=experts-why-cut-apples-turn-brown&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Oxidation&#xD;&#xA;  [3]: http://pubs.acs.org/doi/abs/10.1021/bk-1995-0600.ch020&#xD;&#xA;  [4]: http://www.bellybytes.com/foodfacts/apple_facts.html" />
  <row Id="18562" PostHistoryTypeId="2" PostId="9072" RevisionGUID="592a9007-12a0-4466-8a77-58c42eca8b36" CreationDate="2010-11-12T21:20:43.423" UserId="2987" Text="I can't get the dough to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need and what are other things do I need?&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="18563" PostHistoryTypeId="1" PostId="9072" RevisionGUID="592a9007-12a0-4466-8a77-58c42eca8b36" CreationDate="2010-11-12T21:20:43.423" UserId="2987" Text="What is the best recipe for hand-pulled noodle dough?" />
  <row Id="18564" PostHistoryTypeId="3" PostId="9072" RevisionGUID="592a9007-12a0-4466-8a77-58c42eca8b36" CreationDate="2010-11-12T21:20:43.423" UserId="2987" Text="&lt;noodles&gt;" />
  <row Id="18565" PostHistoryTypeId="5" PostId="9071" RevisionGUID="c8691e13-6231-45fb-8c99-e907a5737dd9" CreationDate="2010-11-12T21:31:31.053" UserId="210" Comment="added 124 characters in body" Text="I believe that the tool you want is [one of these][1].&#xD;&#xA;&#xD;&#xA;[This video][2] shows a pizza being moved.&#xD;&#xA;&#xD;&#xA;I've never tried one but the videos make them look like they are pretty good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.superpeel.com/videos.html&#xD;&#xA;  [2]: http://www.superpeel.com/vids/Thin%20Pizza%20-%20Text%20-%20final.wmv" />
  <row Id="18566" PostHistoryTypeId="2" PostId="9073" RevisionGUID="65bf2ef8-b00b-4b46-a089-203b34331aac" CreationDate="2010-11-12T21:32:00.393" UserId="3348" Text="Even if your pan isn't way too hot and you don't poke holes in your burgers, if your pan is a lot bigger than your burger, the pan where there's no food soaking up heat can get a lot hotter, and any fat or juices that wind up out on the hot zone can burn/smoke. Use a pan that fits your food better, or better yet, cook more burgers at once!&#xD;&#xA;&#xD;&#xA;Also, a lot of what looks like smoke is atomized fat mixed with steam. If it doesn't smell like burning, it's more likely that than actual smoke. It's not ideal to have all that floating around your kitchen and settling on surfaces you'll just have to clean, and it'll still set off your smoke alarm sometimes, but it's not smoke.&#xD;&#xA;&#xD;&#xA;Finally, I would not use a non-stick pan for a burger. Too much risk of the pan getting overheated, which can make the non-stick coating brittle (and some people worry about dangerous gases being released too, but I don't go that far). I only use non-stick when I'm cooking with moderate heat or there's enough food to cover the bottom of the pan pretty completely. For a burger I get the pan quite hot before putting the meat in--far too hot for an empty non-stick pan." />
  <row Id="18567" PostHistoryTypeId="5" PostId="9051" RevisionGUID="69b90afc-97c3-46cc-82a8-13320e949a53" CreationDate="2010-11-12T21:33:13.113" UserId="210" Comment="fixed a few typos" Text="I have had this problem in the past myself.  There are 4 main factors involved:&#xD;&#xA;&#xD;&#xA;Technique - You have to use a very fast and smooth movement.  Sliding the edge of the pizza off the peel onto the stone, allowing the pizza to catch the hot surface as you slide the peel out from underneath.  &#xD;&#xA;&#xD;&#xA;Dough - The dough needs to have enough gluten developed to keep from ripping easily.  You can make a really thin dough, as long as it has enough gluten, it shouldn't rip.  There are 2 ways to develop gluten, working the dough or time.  So take a tip from the pros and let the dough rest overnight, most pizza places do.  Also make sure to use a good high gluten flour to begin with.&#xD;&#xA;&#xD;&#xA;Time - The amount of time the pizza is on the peel with give the moisture extra time to soak into whatever you have underneath the pizza.  If it's flour, it will soak up pretty quickly and cause it to stick, also depending on the moisture content of the dough.  Work quickly and shake the peel often to make sure there is no sticking.&#xD;&#xA;&#xD;&#xA;Peel - There are many different times of peels out there, but wooden is the way to go.  With a porous structure there is less contact with the pizza dough as the surface isn't completely smooth.  Metal tends to stick more.  You can use just about anything to dust the peel, traditionally flour, but if that doesn't seem to work, you may want to try cornmeal or even rice flour.  &#xD;&#xA;&#xD;&#xA;I used to have a tough time with the dough myself, and though I still haven't found the right recipe or ingredients to make that pizzeria style pizza, I'm enjoying all the practice!" />
  <row Id="18568" PostHistoryTypeId="5" PostId="9072" RevisionGUID="f0c08631-6453-4925-aa7a-c9f7e6a239e0" CreationDate="2010-11-12T21:37:28.577" UserId="2987" Comment="added 251 characters in body" Text="I can't get the dough to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need and what are other things do I need?&#xD;&#xA;&#xD;&#xA;edited: I have used self raising flour as a base with water and yeast according to some random recipe on the net but it is not what I expected. I did a little research and I should use a special flour for this but can't find anywhere what it is.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="18569" PostHistoryTypeId="5" PostId="9072" RevisionGUID="3ad2c62b-0e1c-4e9d-bc3d-c4b375bb6943" CreationDate="2010-11-12T21:42:51.230" UserId="1816" Comment="Cleaned the question up" Text="I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need?&#xD;&#xA;&#xD;&#xA;I have used self raising flour as a base with water and yeast according to some random recipe on the net but it is not what I expected. I did a little research and found out that I should use a special flour for this but can't find anywhere what it is." />
  <row Id="18570" PostHistoryTypeId="4" PostId="9072" RevisionGUID="3ad2c62b-0e1c-4e9d-bc3d-c4b375bb6943" CreationDate="2010-11-12T21:42:51.230" UserId="1816" Comment="Cleaned the question up" Text="What flour and technique do I need for hand pulled noodles?" />
  <row Id="18571" PostHistoryTypeId="2" PostId="9074" RevisionGUID="ddb5c7de-065c-47cf-ba57-456c3d4875dc" CreationDate="2010-11-12T21:57:32.367" UserId="41" Text="Last night was Round Two and I wanted to share what *actually* worked:&#xD;&#xA;&#xD;&#xA;  * First of all, I hypothesized that part of the &quot;looseness&quot; was actually being caused by fat, so I added **dijon mustard** at about a 1:3 ratio with the BBQ sauce.  Dijon seems to be a more appropriate flavour match for BBQ sauce than regular yellow mustard, which is why I chose it, but what I was really interested in here was its **emulsifying** properties.&#xD;&#xA;&#xD;&#xA;  * I also added somewhere between 1-2 tbsp (I didn't measure, I tasted) of **honey**, both to counteract the spiciness of the dijon mustard and to help thicken and bind the other ingredients.  Honey is also supposed to be an emulsifier, although I've never used it as such before.&#xD;&#xA;&#xD;&#xA;  * Instead of 1 tsp of corn starch as daniel recommended, I used 2 heaping teaspoons of **tapioca** starch instead, dissolved in as little water as possible to avoid watering down the sauce. I didn't measure the amount of water, I just gradually incorporated more water until the tapioca was fully dissolved.  Then I mixed this slurry into the sauce mixture.&#xD;&#xA;&#xD;&#xA;  * I used the original 1/2 cup of BBQ sauce in the recipe - so after all the additions I ended up with about 3/4 cup of sauce.&#xD;&#xA;&#xD;&#xA;  * I incorporated the sauce in 3 batches, although I probably only needed 2.  On the first batch, I added just enough sauce to coat the meat and cheese mix, and noticed that it was actually starting to form a slight *crust* (great!).  The tapioca really pulled its weight here.  The second batch was to actually make it into a &quot;filling&quot;, and it thickened very quickly.&#xD;&#xA;&#xD;&#xA;  * The entire mixture was simmered at medium-low heat for about 15 minutes.  By the end of the simmering, the mixture was quite stiff, and some loose fat was starting to collect in the pan.  I wiped off this fat instead of re-incorporating it.  There was no need for a sieve this time.&#xD;&#xA;&#xD;&#xA;What I ended up with after baking was a thick, stiff, but still moist filling, exactly what I was hoping for the first time around.  There was just a hint of &quot;crustiness&quot; to it, which I liked, but if anyone else wants to avoid that texture then just don't add the sauce in batches, add it all at once and mix it thoroughly and then turn it straight down to a simmer.&#xD;&#xA;&#xD;&#xA;This doesn't end up *mealy and dry* like a meatball, it still looks, feels, and tastes like a filling.  The only concern here would be finding or making a BBQ sauce that doesn't clash too much with mustard, or possibly using a more flavour-neutral emulsifier like xanthan gum.  Personally, I just used one of the &quot;bold&quot; store-bought BBQ sauces with a little bit of tang and kick, and that seemed to marry well enough with the dijon on my palate.&#xD;&#xA;&#xD;&#xA;P.S. I'd recommend a non-stick pan for this.  I did have to gently &quot;scrape&quot; the pan with a wooden spatula a few times to keep everything incorporated.  I suspect that using a steel or cast-iron pan might cause some sticking/burning without constant stirring during the reducing phase." />
  <row Id="18572" PostHistoryTypeId="6" PostId="9072" RevisionGUID="d195450c-a45a-4b91-b339-77a0c4fe039f" CreationDate="2010-11-12T22:02:14.263" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;noodles&gt;" />
  <row Id="18573" PostHistoryTypeId="2" PostId="9075" RevisionGUID="a10f935c-e3de-467f-96bb-fc849cae3f36" CreationDate="2010-11-12T22:03:45.553" UserId="3348" Text="It would be really helpful to know the recipe, as I'm not sure what technique you're trying to do--&quot;pulling&quot; noodles isn't familiar to me.&#xD;&#xA;&#xD;&#xA;In general, if you can't get your noodles rolled out, these are the issues I'd look at, in order of likelihood:&#xD;&#xA;&#xD;&#xA;1. Your hydration is too low (too much flour and/or not enough water). When this happens, the dough just breaks up instead of stretching.&#xD;&#xA;&#xD;&#xA;2. You need to knead longer or let the dough autolyze (fancy word for let it sit for 20-30 minutes). Having more gluten makes the dough more stretchy and it'll hold together better.&#xD;&#xA;&#xD;&#xA;3. Your dough is too cold. Don't heat your dough, but let it come up to room temperature (70f/20c) and it'll be easier to work.&#xD;&#xA;&#xD;&#xA;4. Your flour is too &quot;hard&quot; for your application. This is not that likely to be your problem, though. Hardness is a measure of how much protein is in the flour, and harder flour will make a stiffer dough with the same amount of liquid because more gluten is formed. Cake flour is very soft, as is Italian 00 flour. All-purpose is harder, and bread flour is quite hard. " />
  <row Id="18574" PostHistoryTypeId="6" PostId="4496" RevisionGUID="81853f10-78f3-4066-8963-abfbe1d97347" CreationDate="2010-11-12T22:12:29.337" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;hamburgers&gt;" />
  <row Id="18575" PostHistoryTypeId="2" PostId="9076" RevisionGUID="cc08ccff-182d-414b-b791-adea9f7a7ced" CreationDate="2010-11-12T22:12:37.680" UserId="3348" Text="All good suggestions. One thing I would add is that you can use semolina flour instead of cornmeal--then at least you're not adding another flavor, as it's wheat, but it behaves more like cornmeal than regular flour.&#xD;&#xA;&#xD;&#xA;I personally like the parchment trick. My sister, who built a brick oven in her backyard and makes a lot of pizza, just says it's a knack and you learn to handle the dough properly, work quickly, and eventually hardly need any flour." />
  <row Id="18576" PostHistoryTypeId="2" PostId="9077" RevisionGUID="a74b7ad2-a682-4318-8701-1297eaac717e" CreationDate="2010-11-12T22:29:41.863" UserId="2803" Text="When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or at least more of what is bad for you health in salt)." />
  <row Id="18577" PostHistoryTypeId="1" PostId="9077" RevisionGUID="a74b7ad2-a682-4318-8701-1297eaac717e" CreationDate="2010-11-12T22:29:41.863" UserId="2803" Text="Is kosher salt worst for your health then table salt?" />
  <row Id="18578" PostHistoryTypeId="3" PostId="9077" RevisionGUID="a74b7ad2-a682-4318-8701-1297eaac717e" CreationDate="2010-11-12T22:29:41.863" UserId="2803" Text="&lt;nutrition&gt;" />
  <row Id="18579" PostHistoryTypeId="2" PostId="9078" RevisionGUID="0a2c3ecd-d247-473d-8e28-b18d464dd2c2" CreationDate="2010-11-12T22:34:52.500" UserId="3348" Text="Kosher salt is the same thing (though I'm pretty sure it's not iodized), but the crystals are less dense and larger. There's more air in each piece, and they don't pack together as tightly. That means you have to put a larger volume of kosher to get the same amount of actual sodium chloride (salt).&#xD;&#xA;&#xD;&#xA;Think of it as the difference between ice cubes (regular salt) and snow (kosher). Both are water, but ice cubes are way denser than a scoop of snow. When melting it, you'll need more volume of snow to come out to the same amount of water as you'd get from a few ice cubes.&#xD;&#xA;&#xD;&#xA;So no, it's not worse for you." />
  <row Id="18580" PostHistoryTypeId="2" PostId="9079" RevisionGUID="07624ce6-38a3-4623-bbb2-5dc2339d9234" CreationDate="2010-11-12T22:36:34.307" UserId="3342" Text="Kosher salt and table salt are equally &quot;salty&quot;, however, kosher salt is less compact, which means that the same **volume** of salt will not be equally salty." />
  <row Id="18581" PostHistoryTypeId="5" PostId="9077" RevisionGUID="5a61b8e4-931e-4632-8718-f9252f453d82" CreationDate="2010-11-12T23:59:57.203" UserId="41" Comment="edited body; edited tags; edited title" Text="When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or at least more of what is bad for you health in salt)?" />
  <row Id="18582" PostHistoryTypeId="4" PostId="9077" RevisionGUID="5a61b8e4-931e-4632-8718-f9252f453d82" CreationDate="2010-11-12T23:59:57.203" UserId="41" Comment="edited body; edited tags; edited title" Text="Is kosher salt worse for your health than table salt?" />
  <row Id="18583" PostHistoryTypeId="6" PostId="9077" RevisionGUID="5a61b8e4-931e-4632-8718-f9252f453d82" CreationDate="2010-11-12T23:59:57.203" UserId="41" Comment="edited body; edited tags; edited title" Text="&lt;salt&gt;&lt;nutrition&gt;" />
  <row Id="18584" PostHistoryTypeId="2" PostId="9080" RevisionGUID="f4a6cefa-aab6-464c-a802-978767d1d748" CreationDate="2010-11-13T00:44:25.817" UserId="3203" Text="This sounds like a muck-up of a short pastry meat pie? Bad idea&#xD;&#xA;&#xD;&#xA;The simple fix is less saucy stuff and use flaky pastry instead of cookie dough. Put a flaky pastry lid on it too to ensure zero leakage&#xD;&#xA;&#xD;&#xA;Put the cheese on top of meat mixture, and lid on top of that&#xD;&#xA;&#xD;&#xA;The trick is how you eat it so that the filling doesn't leak out. This isn't a cooking problem :-)&#xD;&#xA;" />
  <row Id="18585" PostHistoryTypeId="2" PostId="9081" RevisionGUID="156f8765-1707-470d-8a85-75476da9eb13" CreationDate="2010-11-13T01:11:11.700" UserId="3203" Text="The dough needs plenty of kneading, not yeast, knead in one direction (the pull direction). It's similar to pulling sugar&#xD;&#xA;&#xD;&#xA;Use regular (low to medium gluten) flour and water, let it rest so the flour is fully saturated. Some cooks will use baking soda to help with tough dough&#xD;&#xA;&#xD;&#xA;It's is probably wetter than you might expect too&#xD;&#xA;&#xD;&#xA;It can takes a while for the dough to be good, so be patient&#xD;&#xA;&#xD;&#xA;It can take years of practice to pull noodles well, it's probably not an ingredient problem&#xD;&#xA;&#xD;&#xA;One technique is to pull and bang (gently bang the &quot;pull&quot; onto a floured bench), so that you are continuously resetting the &quot;pull&quot; into an even shape. This sets up a rhythm so that the dough has time to relax between pulls and wont break so easily&#xD;&#xA;" />
  <row Id="18586" PostHistoryTypeId="2" PostId="9082" RevisionGUID="8c59b02f-437e-4844-817c-3ebe906e51f2" CreationDate="2010-11-13T01:29:46.207" UserId="3203" Text="You can get perfectly crisp pizza bases in an domestic oven without using a stone. Use a thin steel tray. A flat cookie sheet works fine&#xD;&#xA;&#xD;&#xA;Clear all non required trays and racks out of your oven. Turn you oven onto bake and MAX heat and make sure it has reached max temperature before you put the pizza in. This can take more than 20 minutes on a domestic electric oven&#xD;&#xA;&#xD;&#xA;Make the base thin and use plenty of olive oil where the base hits the tray. Build the pizza on the tray&#xD;&#xA;&#xD;&#xA;Place tray in the middle of the oven, not top or bottom&#xD;&#xA;&#xD;&#xA;If the pizza takes more than ten minutes to cook, your oven is not hot enough&#xD;&#xA;&#xD;&#xA;Ideally it's done in five to seven minutes&#xD;&#xA;&#xD;&#xA;A peel and a stone can be better, but there is usually not enough room to maneuver in a domestic kitchen, and it make a lot of mess for not much gain&#xD;&#xA;&#xD;&#xA;The secret is the really hot oven, and plenty of olive oil&#xD;&#xA;" />
  <row Id="18587" PostHistoryTypeId="2" PostId="9083" RevisionGUID="d9e9842a-75d7-4ebf-9044-78044e503406" CreationDate="2010-11-13T04:28:50.480" UserDisplayName="Lisa" Text="Yossarian said: &quot;Cannot be used with a container, but why would you need to rather than using a bag?&quot;&#xD;&#xA;&#xD;&#xA;1. The VacMaster 112 **CAN** be used with a container. It even comes with the tube you need to do so. Any container -- like those from Foodsavers, for instance -- will seal. The port to attach the tube is on the side of the VP 112 unit.&#xD;&#xA;&#xD;&#xA;2. It will thus also work if, like me, you have the Foodsaver mason jar sealer lid. This is actually *why* you would need a sealer that can do containers. I put chips and coffee beans in my dishwasher-safe, infinitely reusable glass jars. I open a jar of pickles or food of any kind and voila - seal it completely so that the last pickle (or piece of food) is as fresh and crunchy as the first. Dirt cheap. Allows you to 'virtually seal' anything, even soup. Heck, I've sealed shelled raw eggs in small jars -- with butter and salt/pepper! -- and *then* did a sous vide with 'em. Fabulous! Try doing that with a plastic bag. :)))&#xD;&#xA;&#xD;&#xA;3. The VP 112 will be my next purchase, but anyone thinking of doing sous vide might want to look at a Weck Electric Canner instead of the sous vide supreme. The canner is bigger, has a wider range of temps, holds dead-on steady for days if you like, has a spigot to empty/change the water, and is not a uni-tasker. It actually cans, too. Oh, yeah, and at $300 it's far less expensive than the supreme, which is a one-trick pony. You haven't lived till you've tasted sous vide yogurt. It's amazingly thick, and like velvet. 110 degrees for 8 hours.&#xD;&#xA;&#xD;&#xA;My 2 cents; YMMV" />
  <row Id="18588" PostHistoryTypeId="5" PostId="9080" RevisionGUID="6d932a4e-18be-482a-95ef-a54047f73284" CreationDate="2010-11-13T06:32:48.933" UserId="3203" Comment="added 1 characters in body" Text="This sounds like a muck-up of a short pastry meat pie? Bad idea&#xD;&#xA;&#xD;&#xA;The simple fix is less saucy stuff and use flaky pastry instead of biscuit dough. Put a flaky pastry lid on it too to ensure zero leakage&#xD;&#xA;&#xD;&#xA;Put the cheese on top of meat mixture, and lid on top of that&#xD;&#xA;&#xD;&#xA;The trick is how you eat it so that the filling doesn't leak out. This isn't a cooking problem :-)&#xD;&#xA;" />
  <row Id="18589" PostHistoryTypeId="5" PostId="9082" RevisionGUID="19247174-6f89-4914-85c1-482c28d84237" CreationDate="2010-11-13T06:43:15.377" UserId="3203" Comment="deleted 20 characters in body" Text="You can get perfectly crisp pizza bases in an domestic oven without using a stone. Use a thin steel tray. A flat cookie sheet works fine&#xD;&#xA;&#xD;&#xA;Clear all non required trays and racks out of your oven. Turn you oven onto bake and MAX heat and make sure it has reached max temperature before you put the pizza in. This can take more than 20 minutes on a domestic electric oven&#xD;&#xA;&#xD;&#xA;Make the base thin and use olive oil where the base hits the tray. Build the pizza on the tray&#xD;&#xA;&#xD;&#xA;Place the tray in the middle of the oven, not top or bottom&#xD;&#xA;&#xD;&#xA;If the pizza takes more than ten minutes to cook, your oven is not hot enough&#xD;&#xA;&#xD;&#xA;Ideally it's done in five to seven minutes&#xD;&#xA;&#xD;&#xA;A peel and a stone is better, but there is usually not enough room to maneuver in a domestic kitchen, and it make a lot of mess for not much gain&#xD;&#xA;&#xD;&#xA;The secret is the really hot oven, and olive oil&#xD;&#xA;" />
  <row Id="18590" PostHistoryTypeId="2" PostId="9084" RevisionGUID="464ee4b5-ec29-4f26-b53c-15a9b5a29eb9" CreationDate="2010-11-13T12:46:13.070" UserId="641" Text="This is the best [hand pulled noodle tutorial][1] I've found out there. Enjoy!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lukerymarz.com/noodles/" />
  <row Id="18591" PostHistoryTypeId="2" PostId="9085" RevisionGUID="14f2267a-efce-4369-9dbb-338f747dc025" CreationDate="2010-11-13T16:10:26.040" UserId="1537" Text="Maybe you are thinking about [Krumiri][1]? They are very popular in Italy.&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Krumiri&#xD;&#xA;  [2]: http://i.stack.imgur.com/g4VmZ.jpg" />
  <row Id="18592" PostHistoryTypeId="2" PostId="9086" RevisionGUID="297d2123-22bd-4ffe-843f-78a5bae6c03c" CreationDate="2010-11-13T16:20:01.323" UserId="1537" Text="There is one recipe for risotto that doesn't require that much attention: &quot;Risotto alla pilota&quot;. Basically you boil the rice in salted water and then stir-fry it with a particular shredded Italian sausage meat (called &quot;pesto&quot;, but it's not *that* pesto). You then add Grana or Parmigiano.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VZP1e.gif" />
  <row Id="18593" PostHistoryTypeId="2" PostId="9087" RevisionGUID="ac9fafc2-5356-41e1-b1f4-56593e129ff2" CreationDate="2010-11-13T16:24:02.443" UserId="1537" Text="In Italy, Amatriciana is quite often cooked with pancetta cubes (smoked or not). &#xD;&#xA;&#xD;&#xA;Here in the UK, if you can't find pancetta (easily found at Waitrose or Tesco), you can also substitute with lardons, bacon cubes or streaky bacon strips. The overall effect is very similar - however I suggest that you try guanciale if you can find it. " />
  <row Id="18594" PostHistoryTypeId="5" PostId="9037" RevisionGUID="391a5225-5ca9-433a-9d25-456880fc3bfe" CreationDate="2010-11-13T17:10:07.067" UserId="3334" Comment="added 110 characters in body" Text="I'm a spice noob but I'm looking for spices suitable for cooking [ancient grains](http://www.vegfamily.com/vegan-cooking/ancient-grains.htm) other than your basic salt and pepper.  So far I've successfully stumbled into __nutmeg__, but I'm not sure what else may go.  &#xD;&#xA;&#xD;&#xA;## Edit&#xD;&#xA;I'm thinking of when you eat ancient grains like oatmeal, so they are not used along-side anything.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18599" PostHistoryTypeId="2" PostId="9090" RevisionGUID="bb519b7d-ec74-45dc-a51c-33289ab94fd6" CreationDate="2010-11-13T19:32:00.163" UserId="15" Text="What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wondering if it would technically be a (chili) or more accurately a soup/stew." />
  <row Id="18600" PostHistoryTypeId="1" PostId="9090" RevisionGUID="bb519b7d-ec74-45dc-a51c-33289ab94fd6" CreationDate="2010-11-13T19:32:00.163" UserId="15" Text="What makes white chili white? " />
  <row Id="18601" PostHistoryTypeId="3" PostId="9090" RevisionGUID="bb519b7d-ec74-45dc-a51c-33289ab94fd6" CreationDate="2010-11-13T19:32:00.163" UserId="15" Text="&lt;soup&gt;&lt;language&gt;&lt;chili&gt;" />
  <row Id="18602" PostHistoryTypeId="2" PostId="9091" RevisionGUID="fa51678c-f40b-4281-8260-4af9cf7327a6" CreationDate="2010-11-13T19:50:54.047" UserId="3348" Text="My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.&#xD;&#xA;&#xD;&#xA;As to defining chili, I think you could work on a definition forever. Apart from the notion that a *chile* is the pepper, which is the main ingredient, and *chili* is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is *chile* too, but what they have it different from Texas chili, even when they use red chiles). &#xD;&#xA;&#xD;&#xA;I think chili *is* a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant does of dried red chile powder.&#xD;&#xA;&#xD;&#xA;So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case." />
  <row Id="18603" PostHistoryTypeId="2" PostId="9092" RevisionGUID="7cf17478-f50a-4dca-9c6f-0cfb39089ece" CreationDate="2010-11-13T20:11:18.383" UserId="1101" Text="You don't say what you're using for chocolate, but there is certainly an opportunity there to try some variations." />
  <row Id="18604" PostHistoryTypeId="2" PostId="9093" RevisionGUID="04800d03-d79c-40e9-b9fe-02cdc58ed4a1" CreationDate="2010-11-13T22:12:37.840" UserId="194" Text="My son enjoys the Brie that comes with the cheese plate at Starbucks.  That cheese has a mild aroma.  So I picked up some Brie from the market and it has a strong smell.  Is there a way to prepare Brie to reduce the odor?  Or if I knew anything about cheese would I even try?" />
  <row Id="18605" PostHistoryTypeId="1" PostId="9093" RevisionGUID="04800d03-d79c-40e9-b9fe-02cdc58ed4a1" CreationDate="2010-11-13T22:12:37.840" UserId="194" Text="How do you prepare Brie?" />
  <row Id="18606" PostHistoryTypeId="3" PostId="9093" RevisionGUID="04800d03-d79c-40e9-b9fe-02cdc58ed4a1" CreationDate="2010-11-13T22:12:37.840" UserId="194" Text="&lt;cheese&gt;" />
  <row Id="18607" PostHistoryTypeId="2" PostId="9094" RevisionGUID="7f3fdd4b-cde4-46e9-a0fb-e9e3746da067" CreationDate="2010-11-13T22:45:29.963" UserId="2882" Text="[Ammonia odor means over-ripe cheese][1]. For both Camembert and Brie.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Next time don't buy it ...&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thenibble.com/reviews/main/cheese/cheese2/whey/brie-camembert.asp&#xD;&#xA;  [2]: http://i.stack.imgur.com/836Ca.jpg" />
  <row Id="18608" PostHistoryTypeId="2" PostId="9095" RevisionGUID="92fcdca1-9435-4db1-a766-17efecce6453" CreationDate="2010-11-14T00:28:19.690" UserDisplayName="Tanya" Text="I have always been told to use salt on a grease fire. My boyfriend tried to tell me to use salt water...I was like you do not use salt water on a fire it will only make it worse. He then told me to look it up if you don't believe me, so here I am. I have been reading the whole thing about baking soda." />
  <row Id="18612" PostHistoryTypeId="2" PostId="9098" RevisionGUID="75b5a2df-6928-4427-843f-2f8d3e22ebc5" CreationDate="2010-11-14T01:36:18.877" UserId="2933" Text="I don't cook meat very often, however when I do it often turns out &quot;dry&quot; rather than moist and juicy.&#xD;&#xA;&#xD;&#xA;How do I ensure my cooked meat turns out moist?&#xD;&#xA;&#xD;&#xA;- thermometer?&#xD;&#xA;- braise the meat?&#xD;&#xA;- cook less time?&#xD;&#xA;- high temp vs low temp?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18613" PostHistoryTypeId="1" PostId="9098" RevisionGUID="75b5a2df-6928-4427-843f-2f8d3e22ebc5" CreationDate="2010-11-14T01:36:18.877" UserId="2933" Text="How do I ensure my cooked meat turns out moist?" />
  <row Id="18614" PostHistoryTypeId="3" PostId="9098" RevisionGUID="75b5a2df-6928-4427-843f-2f8d3e22ebc5" CreationDate="2010-11-14T01:36:18.877" UserId="2933" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;moisture&gt;" />
  <row Id="18615" PostHistoryTypeId="2" PostId="9099" RevisionGUID="334c8000-f9cd-4193-824c-38afa92c343a" CreationDate="2010-11-14T02:03:53.457" UserId="2951" Text="I am not sure how you cook your meat. You may need to be more specific how you cook you meat like stir-fry, deep fry or roast.&#xD;&#xA;&#xD;&#xA;A lot of people think &quot;dry&quot; meat is mainly related to cooking technique, but I think it's more to do with the ingredients. We can still look at this from both directions&#xD;&#xA;&#xD;&#xA;1/ Cooking Technique&#xD;&#xA;&#xD;&#xA;The main reason why meat are dry because the juice &amp; fat in the meat get lost during the cooking process and usually it's related to the temperature &amp; cooking time. It means our cooking technique should focus on how to persevere juice and fat. You mention Braise which is pretty safe technique to make sure that, however, it depends on the ingredients as well.&#xD;&#xA;&#xD;&#xA;2/  Ingredient&#xD;&#xA;&#xD;&#xA;Try to pick meat that has higher fat content that usually will keep the juice and fat when the meat is cooked. Let's let about beef. Rid-Eye is usually better steak because they are tender. The reason they are tender is because the fat and juice are still kept in the meat. If you use beef that has low fat content, you will more likely to have a dry cooked meat. Another example, chicken breasts are always drier regardless how you cook. Chicken thighs are usually better and you can't really make dry chicken thighs. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Let's try to answer your question&#xD;&#xA;&#xD;&#xA;- thermometer? &#xD;&#xA;&#xD;&#xA;Not sure how it will help as you can still dry your meat with cooking at any particular temperature&#xD;&#xA;&#xD;&#xA;- braise the meat? &#xD;&#xA;&#xD;&#xA;Braise is usually pretty safe as mentioned above. Ask your butcher which are the better cuts. &#xD;&#xA;&#xD;&#xA;- cook less time? &#xD;&#xA;&#xD;&#xA;This is interesting question. Cook less time may not mean anything as Braised beef takes hours to cook and the meat turn out tender. &#xD;&#xA;&#xD;&#xA;- high temp vs low temp?&#xD;&#xA;&#xD;&#xA;My vote goes to low temp as low temp usually can give you better control of the meat and also low temp mean you are less likely to cook out the juice and fat of the meant" />
  <row Id="18616" PostHistoryTypeId="2" PostId="9100" RevisionGUID="6a73d53c-2ac2-4e0f-9759-4f0bb1ee2dc0" CreationDate="2010-11-14T02:59:52.650" UserId="1769" Text="Cinnamon will compliment the chocolate and add a warmth and richness to fudge. The darker the chocolate, the better. Instant espresso powder is another great addition. " />
  <row Id="18617" PostHistoryTypeId="2" PostId="9101" RevisionGUID="e915e0ef-730f-4043-9b5e-eafd69ca359f" CreationDate="2010-11-14T03:22:31.780" UserId="2885" Text="I recently got to know the nutritious value of flax seeds. I'm curious to know the different ways in which it can be consumed." />
  <row Id="18618" PostHistoryTypeId="1" PostId="9101" RevisionGUID="e915e0ef-730f-4043-9b5e-eafd69ca359f" CreationDate="2010-11-14T03:22:31.780" UserId="2885" Text="What are some different ways of consuming flax seeds?" />
  <row Id="18619" PostHistoryTypeId="3" PostId="9101" RevisionGUID="e915e0ef-730f-4043-9b5e-eafd69ca359f" CreationDate="2010-11-14T03:22:31.780" UserId="2885" Text="&lt;seeds&gt;" />
  <row Id="18620" PostHistoryTypeId="2" PostId="9102" RevisionGUID="c961c374-03e5-40da-87af-f0d7c7423153" CreationDate="2010-11-14T06:48:51.840" UserId="446" Text="The way to ensue moist meat is to make sure that you don't overcook it.  It is really just that simple.  Variations on cooking method are to achieve certain effects on the meat, i.e. searing to develop more flavor due to the maillard reaction, sous vide to allow you to cook to a specific temperature, ect.  In the war against dry meat, a thermometer is your best foxhole buddy.&#xD;&#xA;&#xD;&#xA;That said, some cooking methods allow you to hit that temp mark easier than others.  Typically, the slower heat enters the food, the closer to the specific temperature you will be able to get.  Thus things like a braise more often result in a meat that is moist as the window between cooked and over-cooked is much larger than on something like a grill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18622" PostHistoryTypeId="2" PostId="9103" RevisionGUID="4501ff7a-6f48-486e-bb9c-685c27b7b1d2" CreationDate="2010-11-14T07:49:33.297" UserId="3234" Text="Along with FoodRules comment, I would also say brining or marinating helps too.  The exchange of a slightly salty liquid with the internal water not only brings quite a lot of flavor to the party, but also helps the meat retain moisture.  I've only ever done this with Chicken, but it stands to reason, where it works with one protein, so too would it work on another.  Can't say I'd feel too comfortable brining a burger, but that's hopefully not the kind of meat you are talking about.  &#xD;&#xA;&#xD;&#xA;One of the reasons slow cooked meats do not typically turn out dry if you cook them slow enough is the conversion of collagen to gelatin.  It’s that lip smacking unctuousness of pulled pork sandwiches and pot roast.  Though the meat may technically be barren wastelands at this point, the gelatin coats all the fibers giving them the perception of very moist and tender.  &#xD;&#xA;" />
  <row Id="18633" PostHistoryTypeId="5" PostId="9101" RevisionGUID="b9391d54-adb4-4362-a5c1-842c2b152151" CreationDate="2010-11-14T15:15:26.157" UserId="41" Comment="added 36 characters in body; edited tags; edited title" Text="I recently got to know the nutritious value of flax seeds. What characteristics of these seeds should I know about and how can I incorporate them into my cooking?" />
  <row Id="18634" PostHistoryTypeId="4" PostId="9101" RevisionGUID="b9391d54-adb4-4362-a5c1-842c2b152151" CreationDate="2010-11-14T15:15:26.157" UserId="41" Comment="added 36 characters in body; edited tags; edited title" Text="What are some different ways of preparing flax seeds?" />
  <row Id="18635" PostHistoryTypeId="6" PostId="9101" RevisionGUID="b9391d54-adb4-4362-a5c1-842c2b152151" CreationDate="2010-11-14T15:15:26.157" UserId="41" Comment="added 36 characters in body; edited tags; edited title" Text="&lt;culinary-uses&gt;&lt;seeds&gt;" />
  <row Id="18636" PostHistoryTypeId="2" PostId="9107" RevisionGUID="d4796963-be3a-4eb3-a187-732238180f5d" CreationDate="2010-11-14T15:54:45.647" UserId="1393" Text="The tricky thing with flax seeds is to grind them fine enough. I've found that my coffee grinder, for example, won't do the job because the seeds have a very hard coat. You can buy vacuum packed pre-ground meal and that may be a good option.&#xD;&#xA;&#xD;&#xA;Once you have ground flax seeds, they can be added in small amounts to baked goods very easily. Adding say 1/4 to 1/2 cup to a muffin, quickbread, or yeast bread will work nicely and add a nutty flavor.&#xD;&#xA;&#xD;&#xA;They can also be sprinkled on salads or grain dishes. You could add a little sea salt and use them somewhat like [gomashio][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2010/03/gomashio-japanese-sesame-seed-salt-condiment-recipe.html" />
  <row Id="18637" PostHistoryTypeId="2" PostId="9108" RevisionGUID="37b1f997-e9dc-490a-ae82-47fd593b61f8" CreationDate="2010-11-14T19:15:11.097" UserId="3342" Text="There are many ways to keep meat moist, and they pretty much fall in to one of two categories. Keep moisture in the meat, and replace the moisture with something that feels moist.&#xD;&#xA;&#xD;&#xA;In the first category we have various techniques, including but not limited to:&#xD;&#xA;&#xD;&#xA; - Brining (technically not keeping moisture in the meat, but rather adding more of it)&#xD;&#xA; - Cooking the meat sous vide&#xD;&#xA; - Short cooking times&#xD;&#xA;&#xD;&#xA;In the second category, you mainly replace the moisture with fat, which although it isn't moist, feels like it, or break down collagen into gelatin. Techniques include:&#xD;&#xA;&#xD;&#xA; - Confit&#xD;&#xA; - Buying marbled meat&#xD;&#xA; - Cooking the meat with fattier meats (fatback, bacon, etc.)&#xD;&#xA; - Stewing&#xD;&#xA; - Braising&#xD;&#xA;&#xD;&#xA;There is also a third category, which isn't really a category at all, trying to hide that your meat is dry. This include sauces and soups. However, in these cases, you will still be able to detect that the meat is dry." />
  <row Id="18638" PostHistoryTypeId="2" PostId="9109" RevisionGUID="e9e5eebc-677f-4d32-b8aa-509ebb2669db" CreationDate="2010-11-14T19:36:54.790" UserId="3363" Text="trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough.&#xD;&#xA;&#xD;&#xA;I am doing my best to understand the science as clearly as possible, so I want to know what part of my process I should look at tweaking to get the results I want?" />
  <row Id="18639" PostHistoryTypeId="1" PostId="9109" RevisionGUID="e9e5eebc-677f-4d32-b8aa-509ebb2669db" CreationDate="2010-11-14T19:36:54.790" UserId="3363" Text="why is my bread too tough?" />
  <row Id="18640" PostHistoryTypeId="3" PostId="9109" RevisionGUID="e9e5eebc-677f-4d32-b8aa-509ebb2669db" CreationDate="2010-11-14T19:36:54.790" UserId="3363" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="18641" PostHistoryTypeId="2" PostId="9110" RevisionGUID="78107097-26bc-4fbf-90a6-4d87bc968136" CreationDate="2010-11-14T20:03:19.997" UserId="450" Text="I am looking for a really good vietnamese cookbook. While I was in Vietnam, I did a cooking course and of all my travels, the Vietnamese food was the best. &#xD;&#xA;&#xD;&#xA;I have had a look at a few different recipe books but I cannot decide if there is one that is better than the others...&#xD;&#xA;&#xD;&#xA;Any help would be much appreciated...&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;Fiona" />
  <row Id="18642" PostHistoryTypeId="1" PostId="9110" RevisionGUID="78107097-26bc-4fbf-90a6-4d87bc968136" CreationDate="2010-11-14T20:03:19.997" UserId="450" Text="Vietnamese cookbook" />
  <row Id="18643" PostHistoryTypeId="3" PostId="9110" RevisionGUID="78107097-26bc-4fbf-90a6-4d87bc968136" CreationDate="2010-11-14T20:03:19.997" UserId="450" Text="&lt;cookbook&gt;" />
  <row Id="18644" PostHistoryTypeId="2" PostId="9111" RevisionGUID="f121a332-e4b7-4b14-98ea-804b1efbdea3" CreationDate="2010-11-14T20:11:38.290" UserId="450" Text="Today I made for the first time a jam rolly-polly. It is very tasty (if I do say so myself) and perfectly edible, however while it was cooking, the top layer split and did not rise.&#xD;&#xA;&#xD;&#xA;Can anyone suggest what I did wrong - how do I ensure that it does not fall part slightly when I am cooking and rise so that it is similar to the pictures you see and the texture that I have eaten before.&#xD;&#xA;&#xD;&#xA;Many thanks&#xD;&#xA;&#xD;&#xA;Fiona" />
  <row Id="18645" PostHistoryTypeId="1" PostId="9111" RevisionGUID="f121a332-e4b7-4b14-98ea-804b1efbdea3" CreationDate="2010-11-14T20:11:38.290" UserId="450" Text="Jam Rolly-polly" />
  <row Id="18646" PostHistoryTypeId="3" PostId="9111" RevisionGUID="f121a332-e4b7-4b14-98ea-804b1efbdea3" CreationDate="2010-11-14T20:11:38.290" UserId="450" Text="&lt;cake&gt;" />
  <row Id="18647" PostHistoryTypeId="2" PostId="9112" RevisionGUID="9de72fcf-61f8-4970-8ac7-0ecb8280db1f" CreationDate="2010-11-14T20:24:38.950" UserId="3342" Text="Toughness is usually the result of either too much gluten (which in turn comes from using a flour too high in protein), or not enough fat (or possibly adding the fat at the wrong time).&#xD;&#xA;&#xD;&#xA;Poor volume on the other hand is usually the result of using low-protein flour, and thus not having enough gluten formation.&#xD;&#xA;&#xD;&#xA;Therefore it is logical to assume that the most likely cause of your bread troubles is the fat. Try adding some more fat." />
  <row Id="18648" PostHistoryTypeId="2" PostId="9113" RevisionGUID="ba9f3a1e-74bd-4f4f-8af8-8be0d55f6436" CreationDate="2010-11-14T20:33:29.707" UserId="450" Text="I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the &quot;liquid to bits&quot; ratio is not particularly good and there is not enough liquid to really call the dish a soup.&#xD;&#xA;&#xD;&#xA;Is it ok to reduce the cooking time? Or increase the amount of stock at the beginning? Or can you suggest another method of ensuring that at the end my soup has more liquid.&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;Fiona " />
  <row Id="18649" PostHistoryTypeId="1" PostId="9113" RevisionGUID="ba9f3a1e-74bd-4f4f-8af8-8be0d55f6436" CreationDate="2010-11-14T20:33:29.707" UserId="450" Text="minestrone soup" />
  <row Id="18650" PostHistoryTypeId="3" PostId="9113" RevisionGUID="ba9f3a1e-74bd-4f4f-8af8-8be0d55f6436" CreationDate="2010-11-14T20:33:29.707" UserId="450" Text="&lt;soup&gt;" />
  <row Id="18651" PostHistoryTypeId="2" PostId="9114" RevisionGUID="7ecd43f6-88d5-4933-b2dc-429ffe1a80fc" CreationDate="2010-11-14T20:37:52.650" UserId="450" Text="The riper the brie is, the stronger the flavour is.&#xD;&#xA;&#xD;&#xA;Therefore I would recommend choosing a hard brie and then allow it to ripen (unless you want it really not strong)...Also you should experiment with different types of brie as some are stronger than others.&#xD;&#xA;&#xD;&#xA;I tend to find that french brie is stronger than English...&#xD;&#xA;&#xD;&#xA;Enjoy your cheese experimenting!&#xD;&#xA;&#xD;&#xA;Fi" />
  <row Id="18652" PostHistoryTypeId="5" PostId="9091" RevisionGUID="e39d4c3c-b3a2-4c38-9282-102bd0ea77e5" CreationDate="2010-11-14T20:56:12.537" UserId="220" Comment="english" Text="My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.&#xD;&#xA;&#xD;&#xA;As to defining chili, I think you could work on a definition forever. Apart from the notion that a *chile* is the pepper, which is the main ingredient, and *chili* is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is *chile* too, but what they have is different from Texas chili, even when they use red chiles). &#xD;&#xA;&#xD;&#xA;I think chili *is* a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant does of dried red chile powder.&#xD;&#xA;&#xD;&#xA;So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case." />
  <row Id="18653" PostHistoryTypeId="2" PostId="9115" RevisionGUID="5c38a213-7cc7-4181-a7ff-64739f1ca33a" CreationDate="2010-11-14T21:58:43.063" UserId="3348" Text="Without knowing more, I'd say just add more of whatever cooking liquid you're using when you get near the end. The other liquid in the pot will be quite concentrated, so the extra liquid won't dilute things or make the soup seem weak. Give it enough simmering time that it gets cooked some and absorbs all that good flavor, and they it's soup. You might also consider just adding water, since that's all you've actually lost during the cooking process. The flavor part of stock doesn't much leave the pot, just the water. But if you're worried about diluting it, using stock instead of plain water is good insurance.&#xD;&#xA;&#xD;&#xA;If your recipe doesn't call for it already, you can also try par-cooking any absorbent foods (beans, pasta) separately and add them in later in the process. This way they don't absorb so much of your cooking liquid. But they don't absorb all that nice flavor as much either. I'd look at this as a last resort if simply adding liquid late isn't getting it for you.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18654" PostHistoryTypeId="5" PostId="9091" RevisionGUID="62616ba5-600a-4d51-876a-7d64308af526" CreationDate="2010-11-14T22:06:48.860" UserId="3348" Comment="edited body" Text="My understanding is that what many people call white chili would be considered a green chile stew in a place like New Mexico. It's not red in color because it doesn't have any significant amount of dried red chile in it--it gets whatever heat and chile flavor it has from green chile, which doesn't color the stew significantly.&#xD;&#xA;&#xD;&#xA;As to defining chili, I think you could work on a definition forever. Apart from the notion that a *chile* is the pepper, which is the main ingredient, and *chili* is the dish, I don't like to define it too carefully (of course, New Mexicans think the dish is *chile* too, but what they have is different from Texas chili, even when they use red chiles). &#xD;&#xA;&#xD;&#xA;I think chili *is* a stew, though. Most stew isn't chili, but all chili is stew. And I believe that for most people to accept what you're making as chili, it would have to include a significant dose of dried red chile powder.&#xD;&#xA;&#xD;&#xA;So if you can accept the validity of white chili at all, and what you're making has almost all green chiles and very little red chile, then I'd say you're making a white chili. Or a green chile stew--which would be my preferential term in this case." />
  <row Id="18655" PostHistoryTypeId="4" PostId="9113" RevisionGUID="0e537590-f7e6-4ece-b764-c7ab2f9cecfd" CreationDate="2010-11-14T22:14:10.947" UserId="41" Comment="edited title" Text="Why does my minestrone soup end up with so little liquid?" />
  <row Id="18656" PostHistoryTypeId="2" PostId="9116" RevisionGUID="662c66cb-c173-483e-b41b-e818d3e91889" CreationDate="2010-11-14T22:16:32.113" UserId="41" Text="Are you &quot;simmering&quot; or &quot;boiling&quot; the soup?&#xD;&#xA;&#xD;&#xA;When preparing soup, especially from stock, anything above a very slow simmer is going to *reduce* the soup, so you end up with something that's more concentrated but - obviously - also much thicker.&#xD;&#xA;&#xD;&#xA;What you should be seeing is just a few bubbles escaping to the surface every minute or so.  That's it - that's all it takes to cook.  If you're seeing more bubbles than that, you've got the heat turned up too high and your liquid is evaporating." />
  <row Id="18657" PostHistoryTypeId="6" PostId="9093" RevisionGUID="d3cd2a97-74a4-403a-9f59-502eefba6871" CreationDate="2010-11-14T22:17:16.013" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="18658" PostHistoryTypeId="2" PostId="9117" RevisionGUID="469de0b0-1443-4b3d-9a36-edc7cbb6924d" CreationDate="2010-11-14T23:55:07.780" UserId="3367" Text="I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conflicting advice as to whether or not to preheat the dutch oven before putting the oil in it to brown the meat. Which advice is correct?&#xD;&#xA;&#xD;&#xA;(General advice about making a pot roast in a dutch oven also welcomed! I have a 2 lb. roast and some potatoes.)" />
  <row Id="18659" PostHistoryTypeId="1" PostId="9117" RevisionGUID="469de0b0-1443-4b3d-9a36-edc7cbb6924d" CreationDate="2010-11-14T23:55:07.780" UserId="3367" Text="Preheat or do not preheat an enameled cast-iron dutch oven?" />
  <row Id="18660" PostHistoryTypeId="3" PostId="9117" RevisionGUID="469de0b0-1443-4b3d-9a36-edc7cbb6924d" CreationDate="2010-11-14T23:55:07.780" UserId="3367" Text="&lt;cast-iron&gt;&lt;pot-roast&gt;" />
  <row Id="18661" PostHistoryTypeId="5" PostId="9117" RevisionGUID="90cb2bea-03b8-434f-bdb5-c411b0b39d12" CreationDate="2010-11-15T00:03:54.710" UserId="3367" Comment="added 110 characters in body" Text="I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conflicting advice as to whether or not to preheat the dutch oven before putting the oil in it to brown the meat. Which advice is correct?&#xD;&#xA;&#xD;&#xA;As a follow-up question, should the meat be at room temperature before putting in the dutch oven to brown?&#xD;&#xA;&#xD;&#xA;(General advice about making a pot roast in a dutch oven also welcomed! I have a 2 lb. roast and some potatoes.)" />
  <row Id="18662" PostHistoryTypeId="2" PostId="9118" RevisionGUID="69f3d8b7-93df-4069-832d-f457d6b56dd9" CreationDate="2010-11-15T00:15:35.927" UserId="2817" Text="Jason - From experience I always preheat my cast-iron dutch oven, then before adding the meat I heat the oil.&#xD;&#xA;&#xD;&#xA;As far as bringing your meat to room temperature. It is a good idea to let it sit on a counter after pulling it out of the oven. The meat will cook evenly if the meat is the same temperature throughout.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="18663" PostHistoryTypeId="2" PostId="9119" RevisionGUID="181cd893-3023-4c05-a51a-1f3970534d2f" CreationDate="2010-11-15T00:31:32.413" UserId="2817" Text="When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out of it?" />
  <row Id="18664" PostHistoryTypeId="1" PostId="9119" RevisionGUID="181cd893-3023-4c05-a51a-1f3970534d2f" CreationDate="2010-11-15T00:31:32.413" UserId="2817" Text="How do I make my roux taste less like flour?" />
  <row Id="18665" PostHistoryTypeId="3" PostId="9119" RevisionGUID="181cd893-3023-4c05-a51a-1f3970534d2f" CreationDate="2010-11-15T00:31:32.413" UserId="2817" Text="&lt;flour&gt;&lt;roux&gt;" />
  <row Id="18666" PostHistoryTypeId="2" PostId="9120" RevisionGUID="cc578d99-e6b3-41db-8137-1917034812f3" CreationDate="2010-11-15T00:40:50.160" UserId="3348" Text="With enameled cast-iron, I don't bother to heat the pot before adding the oil. For something that's open-pored, like plain cast-iron or carbon steel (like an old-school crepe pan), it's better to preheat the pan. I can't see any chemical advantage to preheating enameled, as it's inert and non-porous.&#xD;&#xA;&#xD;&#xA;I can take or leave letting my roast get to room temp when doing a braise. It's going to be in the oven/pot long enough that it's going to be cooked to 200+ degrees all the way through no matter what. The only possible advantage of letting it warm up on the counter is that it will take marginally less time to cook. And by marginally, I mean you probably won't even notice, on the scale of pot roast cooking time. For a steak or a rib roast where you want the middle warm without the outside being totally dry and charred, room temp helps a lot.&#xD;&#xA;&#xD;&#xA;The only real tip I can give on pot roast is to use the right cut of meat. You want something from the shoulder, which usually means chuck. It has an excellent mix of rich meaty flavor, collagen/connective tissue (which makes that gelatin thats critical to the silky mouthfeel of pot roast and BBQ), and fat. You can also use something from the leg (shank) or tail, which also have loads of connective tissue, but they're usually a little low on actual meat. If you get the right cut of meat and cook it low and long enough to get that collagen rendered, it's pretty hard to mess up the rest of it." />
  <row Id="18667" PostHistoryTypeId="2" PostId="9121" RevisionGUID="6ec73900-792f-4eff-8088-186ed2ebb9ef" CreationDate="2010-11-15T00:52:13.443" UserId="3348" Text="Cook it longer, and watch your proportions. If it's too dry (not enough fat), it's hard to cook through without burning it. You want to get to a golden brown color throughout. You can cook it until it's darker and it'll add more caramel/nutty flavor (don't burn it), but it has to be at least a golden color before it's cooked enough to not taste of raw flour. When in doubt, taste it. If it tastes raw still, go a bit longer.&#xD;&#xA;&#xD;&#xA;A good start for proportions is 1 part flour to one part fat--by weight, not by volume. Start with your fat in the pot, and get it nice and warm but not blazing hot, then add your flour a bit at a time, stirring (or better yet, whisking) for a couple of seconds to incorporate it smoothly before adding more. Stop adding (no matter how much flour you've used) when you get a slightly soft paste. Not too runny, but not as stiff as toothpaste either. I've yet to find a common thing people can agree on that has the right consistency to describe it, unfortunately. When you get the right consistency you need to keep stirring it until you get that golden brown color.&#xD;&#xA;&#xD;&#xA;I admit that it's a little imprecise, but it really is a thing I do by feel and experience, based on what I said above as my original starting point. I've learned how I like it over the years, but I started with that." />
  <row Id="18668" PostHistoryTypeId="5" PostId="9120" RevisionGUID="a5f7c3c9-6cfe-4e2c-9808-d21b5d207e93" CreationDate="2010-11-15T00:54:08.917" UserId="3348" Comment="added 75 characters in body" Text="With enameled cast-iron, I don't bother to heat the pot before adding the oil. For something that's open-pored, like plain cast-iron or carbon steel (like an old-school crepe pan), it's better to preheat the pan. I can't see any chemical advantage to preheating enameled, as it's inert and non-porous. Of course everything DOES need to be properly hot before you add the meat.&#xD;&#xA;&#xD;&#xA;I can take or leave letting my roast get to room temp when doing a braise. It's going to be in the oven/pot long enough that it's going to be cooked to 200+ degrees all the way through no matter what. The only possible advantage of letting it warm up on the counter is that it will take marginally less time to cook. And by marginally, I mean you probably won't even notice, on the scale of pot roast cooking time. For a steak or a rib roast where you want the middle warm without the outside being totally dry and charred, room temp helps a lot.&#xD;&#xA;&#xD;&#xA;The only real tip I can give on pot roast is to use the right cut of meat. You want something from the shoulder, which usually means chuck. It has an excellent mix of rich meaty flavor, collagen/connective tissue (which makes that gelatin thats critical to the silky mouthfeel of pot roast and BBQ), and fat. You can also use something from the leg (shank) or tail, which also have loads of connective tissue, but they're usually a little low on actual meat. If you get the right cut of meat and cook it low and long enough to get that collagen rendered, it's pretty hard to mess up the rest of it." />
  <row Id="18669" PostHistoryTypeId="2" PostId="9122" RevisionGUID="45f7abd8-3ead-44db-acb9-d1c4a7316257" CreationDate="2010-11-15T01:03:01.717" UserId="3368" Text="How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter conditioners do a better job?" />
  <row Id="18670" PostHistoryTypeId="1" PostId="9122" RevisionGUID="45f7abd8-3ead-44db-acb9-d1c4a7316257" CreationDate="2010-11-15T01:03:01.717" UserId="3368" Text="How do you correctly soften butter for spreading?" />
  <row Id="18671" PostHistoryTypeId="3" PostId="9122" RevisionGUID="45f7abd8-3ead-44db-acb9-d1c4a7316257" CreationDate="2010-11-15T01:03:01.717" UserId="3368" Text="&lt;butter&gt;" />
  <row Id="18672" PostHistoryTypeId="2" PostId="9123" RevisionGUID="92c5bc24-4a26-4017-a502-27471b082853" CreationDate="2010-11-15T01:15:16.247" UserId="3348" Text="If you want to turn your cold butter spreadable quickly, patience is about your only option. You can try microwaving it very briefly, and maybe on the &quot;defrost&quot; setting, but you run a strong risk of melting it too much.&#xD;&#xA;&#xD;&#xA;If I'm thinking of the same thing you are, a butter conditioner is really just a unit that allows you to keep your butter in the fridge but still keep it closer to room temp--so that's more about storage than turning hard butter into spreadable butter on the spot.&#xD;&#xA;&#xD;&#xA;A storage option that allows you to keep your butter fresh for a pretty long period, but still leave it out on the counter so it's soft, is a butter bell. You can look them up online--many shops have them. It's basically an inverted cup that sits inside a larger one with a little water at the bottom. The butter is packed into the inverted cup and stays put when you place the cup so the edges are under the water in the other cup. The water keeps air out so the butter stays fresh even at room temperature. You could do the same thing by mashing a bunch of butter into a teacup, then setting it upside down in a saucer full of water. If it's too hot in your house, though, the butter will slip out of the inverted cup, so I mostly only use our butter bell in the winter.&#xD;&#xA;&#xD;&#xA;One thing to note about butter itself: Some butters are more spreadable at cooler temperatures. The Irish and French butters we can get here are much closer to spreadable at refrigerator temperatures than the regular US supermarket brands. I'm not sure what the difference is, though." />
  <row Id="18673" PostHistoryTypeId="5" PostId="9121" RevisionGUID="2203652a-e81d-4c7f-8a5a-a6e515059fd3" CreationDate="2010-11-15T01:18:22.640" UserId="3348" Comment="Added more precise language." Text="Cook it longer, and watch your proportions. If it's too dry (not enough fat), it's hard to cook through without burning it. You want to get to a golden brown color throughout. You can cook it until it's darker and it'll add more caramel/nutty flavor (don't burn it), but it has to be at least a golden color before it's cooked enough to not taste of raw flour. When in doubt, taste it. If it tastes raw still, go a bit longer.&#xD;&#xA;&#xD;&#xA;A good start for proportions is 1 part flour to one part fat--by weight, not by volume. Start with your fat in the pot, and get it nice and warm but not blazing hot, then add your flour a bit at a time, stirring (or better yet, whisking) for a couple of seconds to incorporate it smoothly before adding more. Stop adding (no matter how much flour you've used) when you get a slightly soft paste. Not too runny, but not as stiff as toothpaste either. I've yet to find a common thing people can agree on that has the right consistency to describe it, unfortunately. When you get the right consistency you need to keep stirring it over the heat until you get that golden brown color.&#xD;&#xA;&#xD;&#xA;I admit that it's a little imprecise, but it really is a thing I do by feel and experience, based on what I said above as my original starting point. I've learned how I like it over the years, but I started with that." />
  <row Id="18674" PostHistoryTypeId="2" PostId="9124" RevisionGUID="1cb2cadc-c9d6-40ed-9baa-8a24731fa0e9" CreationDate="2010-11-15T02:48:53.410" UserId="3234" Text="I agree with Bikeboy's answer, my mom uses a butter bell and loves it.  I've come up with a way to soften butter though that seems to work out pretty well and is quick.  I buy the short little stubby stucks of butter, put them on end in the Microwave and zap them for 5 seconds at a time.  Each rotation in the microwave, I flip it over.  It usually only takes 10 seconds, but sometimes I flip and go a few extra seconds.  Oh yeah, and I do this IN the wrapper, you can feel the butter getting soft. &#xD;&#xA; &#xD;&#xA;This process helps avoid the hot spots and gives a more even softening.  Though the ends do stay a little bit harder than the middle, at least it doesn't seem to melt at all.  Just don't hit the minute button and forget to flip it or you'll have a mess.  " />
  <row Id="18675" PostHistoryTypeId="2" PostId="9125" RevisionGUID="628ff748-6ea3-42ec-aa58-8ee5f29d0e89" CreationDate="2010-11-15T02:58:09.823" UserId="446" Text="I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work.  It consisted of a dough layer, a sauce layer, a cheese layer and a sprinkling of either sausage or peperoni cubes.  I can handle all the other layers but I know the doughs that I normally use for my various pizza applications aren't going to replicate the base layer of this &quot;pizza&quot;.  It wasn't very crisp and it didn't rise very much and it wasn't very chewy.  This leads me to believe that there should be little yeast, and the flour shouldn't be to hard, but beyond that I'm kind of lost here.&#xD;&#xA;&#xD;&#xA;Please understand that I am NOT looking for a true pizza dough here.  It should still be white and pliable when the toppings are finished.  If anybody knows what the brand name they were or has a place to start to fix my dough, it would be very much apprieciated." />
  <row Id="18676" PostHistoryTypeId="1" PostId="9125" RevisionGUID="628ff748-6ea3-42ec-aa58-8ee5f29d0e89" CreationDate="2010-11-15T02:58:09.823" UserId="446" Text="How do I make this particular pizza dough?" />
  <row Id="18677" PostHistoryTypeId="3" PostId="9125" RevisionGUID="628ff748-6ea3-42ec-aa58-8ee5f29d0e89" CreationDate="2010-11-15T02:58:09.823" UserId="446" Text="&lt;pizza&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="18678" PostHistoryTypeId="2" PostId="9126" RevisionGUID="aa731d98-de0f-4547-a514-519c418c5d6e" CreationDate="2010-11-15T03:13:28.437" UserId="3348" Text="I will add my (admittedly somewhat subjective) experience with using both copper and stainless. I have a couple of copper pans (all stainless lined) that I got as gifts and also some high-end stainless ones, and they're comparable in thickness (both bottoms and sidewalls), though the copper is heavier due to cast bronze handles.&#xD;&#xA;&#xD;&#xA;If I try to cook rice in the copper saucepan the same way I do it in the stainless one, I have to use a lot more water, or I have to turn the heat down a lot more. The copper pan seems to get hotter farther up the sides of the pot, which boils away the water faster, given the same flame setting on the stove.&#xD;&#xA;&#xD;&#xA;I've also found that my copper skillet heats over the whole bottom of the pan faster. If I want to reduce a sauce, I use that one because I'd get boiling over the entire bottom of the pan, rather than around the edge and in a few hot spots. The stainless (and even cast-iron) pans will eventually heat fairly evenly over the entire surface, but the copper pan seems to do so much more quickly, so reduction happens faster.&#xD;&#xA;&#xD;&#xA;On the downside, the handles on my copper pots get hot faster than my stainless ones (which I attribute to the better conduction up the side of the pot, and possibly the copper content of the bronze handles). Cast-iron handles get hot about the same as the copper ones.&#xD;&#xA;&#xD;&#xA;I have not noticed much difference in heat retention when off the heat, though.&#xD;&#xA;&#xD;&#xA;I would not bother buying a copper stock pot, since I can't see any particular advantage it would grant. The things you cook in one would not benefit from the (admittedly small) differences I've noticed in my other copper. The copper saucepan is nice and works like high-end cookware should, but sometimes I overheat things in it. I like the skillet a lot for when I want the whole surface uniformly hot, and it excels for reducing liquids. Knowing what I know now, I might be tempted to purchase another copper skillet if mine were stolen, but I probably wouldn't replace the saucepan with copper again." />
  <row Id="18679" PostHistoryTypeId="2" PostId="9127" RevisionGUID="8088f0f0-378d-4fd4-a3ac-fd87071db4ba" CreationDate="2010-11-15T03:26:33.543" UserId="3348" Text="Not to disparage some of my go-to cookbooks, but when I want something that's a little more institutional or American traditional (and I'd say your pizza qualifies), the first places I look for recipes are the Better Homes and Gardens Cookbook or the Joy of Cooking. I would bet that their recipes are going to steer you toward that kind of pizza crust.&#xD;&#xA;&#xD;&#xA;I would think you'd want to look at a dough recipe with some fat in it--most likely olive oil. And I would think two rises would be good to get that sandwich bread texture of smaller bubbles/tighter crumb. Compared to a traditional Italian pizza, you'll also need a lot more dough, and I expect you'll cook it at a lower temperature than for a thin gourmet pizza (which is usually as hot as your oven can go).&#xD;&#xA;&#xD;&#xA;If you're concerned about thick dough coming out a little undercooked (especially in the middle), you could blind bake it (with no toppings) briefly before taking it out and topping it.&#xD;&#xA;&#xD;&#xA;If you're feeling really desperate for &quot;that kind&quot; of pizza dough and don't think anything you'll make will be white bread enough, Pillsbury makes a dough in a can that you pop open like their crescent rolls and cinnamon rolls. Pop it, and the dough is inside ready to rock--just unroll it and go." />
  <row Id="18680" PostHistoryTypeId="2" PostId="9128" RevisionGUID="9d32c315-602a-4ebb-8783-c73b90d1067b" CreationDate="2010-11-15T05:13:05.417" UserId="3158" Text="In my experience there are two key differences between &quot;regular chili&quot; and &quot;white chili&quot;:&#xD;&#xA;&#xD;&#xA;1. white chili is basically a collection of good bits in a spicy and, often, *creamy* sauce.&#xD;&#xA;&#xD;&#xA;2. All of those bits are light colored, or at least don't leech any color to the sauce.&#xD;&#xA;&#xD;&#xA;White chili typically also seems to have a different style of heat... cumin, cilantro, fresh green chiles, etc.&#xD;&#xA;&#xD;&#xA;And while I wouldn't disagree about pork based chili being able to be white... I don't think I've ever seen one... they're almost always poultry or seafood (rare, but I have seen it a couple times during lent) if they aren't vegetarian." />
  <row Id="18681" PostHistoryTypeId="2" PostId="9129" RevisionGUID="7b1de329-6a40-4f64-a395-584ed2b07730" CreationDate="2010-11-15T05:47:16.060" UserId="3234" Text="I've tried making bread many many times and I'm FINALLY starting to get it down.  The one thing I used to do wrong, was to add too much flour.  I use a Kitchen Aid and that can really pack it in.  It may be a high altitude thing, but I tend to make my down a little on the tacky side, wetter than I would think and it turns out MUCH better.  I've also started using a cylindrical container for proofing my dough, that way I make sure I get a good double out of it.  " />
  <row Id="18682" PostHistoryTypeId="2" PostId="9130" RevisionGUID="d9c2af37-75b4-443c-8db0-1e212de2832a" CreationDate="2010-11-15T05:54:42.837" UserId="3158" Text="Try baking it in a loaf pan instead of flat on a sheet. You can put a U shaped sheet of parchment under it to lift it out with. The side of the pan will give some resistance to it spreading out, which will hopefully keep the top from splitting. I've also seen folks crush up aluminum foil to pack the sides of the pan with to try to force it into a more rounded bottom.&#xD;&#xA;&#xD;&#xA;Another trick I've heard, but not sure how well it works in practice, is to chill the rolled up product before you bake it, so that the dough won't &quot;slouch&quot; on the pan like a D shape on it's back, but will stay more round." />
  <row Id="18683" PostHistoryTypeId="5" PostId="223" RevisionGUID="1e273891-42be-4984-af30-f5a0afdda420" CreationDate="2010-11-15T06:26:49.090" UserId="2933" Comment="Added &quot;mushrooms&quot;" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA; - [TVP](http://en.wikipedia.org/wiki/Textured_vegetable_protein)&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - [Tofurky][7] (Roasts, Sausages, Deli Slices)&#xD;&#xA; - [Lightlife][8]&#xD;&#xA; - [Morningstar][9]&#xD;&#xA; - [Worthington Foods][10]&#xD;&#xA; - [Boca][11] &#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA; - Mushrooms (Portobello, oyster, trumpet, so many more…)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer&#xD;&#xA;  [7]: http://www.tofurky.com/&#xD;&#xA;  [8]: http://www.lightlife.com/index.jsp&#xD;&#xA;  [9]: http://www.morningstarfarms.com/&#xD;&#xA;  [10]: http://www.worthingtonfoods.com/&#xD;&#xA;  [11]: http://www.bocaburger.com/" />
  <row Id="18684" PostHistoryTypeId="2" PostId="9131" RevisionGUID="6e77c76d-fe47-483b-bee4-3da4a938ebe6" CreationDate="2010-11-15T07:54:30.330" UserId="2312" Text="Is coriander dried cilantro seed?  Has anyone used dried cilantro, and if so how does it compare to fresh cilantro.  I assume fresh is better but please describe the difference (less pungent, etc...)" />
  <row Id="18685" PostHistoryTypeId="1" PostId="9131" RevisionGUID="6e77c76d-fe47-483b-bee4-3da4a938ebe6" CreationDate="2010-11-15T07:54:30.330" UserId="2312" Text="How does dried cilantro relate to fresh?" />
  <row Id="18686" PostHistoryTypeId="3" PostId="9131" RevisionGUID="6e77c76d-fe47-483b-bee4-3da4a938ebe6" CreationDate="2010-11-15T07:54:30.330" UserId="2312" Text="&lt;spices&gt;&lt;cilantro&gt;&lt;cooking&gt;" />
  <row Id="18687" PostHistoryTypeId="2" PostId="9132" RevisionGUID="7a376580-faeb-4326-bcb0-0cee8d414d45" CreationDate="2010-11-15T08:05:22.627" UserId="1672" Text="Coriander, the plant, is the one whose leaves are called cilantro in many regions - the Spanish name for the plant. Of course, in some regions, the leaves are called coriander (or coriander leaves) as well. Coriander, the spice, is indeed the dried fruit/seeds of the plant, commonly sold both whole and ground. The seeds have a very different flavor from the leaves.&#xD;&#xA;&#xD;&#xA;As for dried cilantro, the leaves? They're going to be pretty much flavorless compared to fresh cilantro. Cilantro loses its aroma quickly when heated or dried. Obviously there's still something left, or you wouldn't be able to buy dried cilantro, but it's not going to be a striking addition to a dish. If you can get it fresh, it's worth it." />
  <row Id="18688" PostHistoryTypeId="2" PostId="9133" RevisionGUID="5a14cb80-e90b-4321-a73c-af0ca3087d59" CreationDate="2010-11-15T10:13:39.990" UserId="3369" Text="What is your experience on this? I know that probably it is not possible to achieve the same flavour as for the oryginal recipe but I would like read your recipes.&#xD;&#xA;&#xD;&#xA;I can not come even close to this on myself..." />
  <row Id="18689" PostHistoryTypeId="1" PostId="9133" RevisionGUID="5a14cb80-e90b-4321-a73c-af0ca3087d59" CreationDate="2010-11-15T10:13:39.990" UserId="3369" Text="How to prepare a KFC - like coating for fried chicken?" />
  <row Id="18690" PostHistoryTypeId="3" PostId="9133" RevisionGUID="5a14cb80-e90b-4321-a73c-af0ca3087d59" CreationDate="2010-11-15T10:13:39.990" UserId="3369" Text="&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="18691" PostHistoryTypeId="2" PostId="9134" RevisionGUID="370007f3-b758-4c0d-a647-0f0576133976" CreationDate="2010-11-15T11:59:07.037" UserId="1870" Text="I suggest you read this http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/jul/24/kfc-secret-recipe-revealed. I haven't tried it myself though so I can't speak with experience." />
  <row Id="18692" PostHistoryTypeId="2" PostId="9135" RevisionGUID="3b40ba5d-ad6d-41cc-9ef6-15c6c41d325c" CreationDate="2010-11-15T12:11:23.340" UserId="2882" Text="These are the seeds:  &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;These are the leaves of the more common variety (there are many others):  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;While dried seeds are full of aroma and flavour, dried leaves are not.  &#xD;&#xA;&#xD;&#xA;BTW, it is VERY easy to grow cilantro (as parsley) in a pot, just use the seeds ...&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/n1bSs.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/8UwfC.jpg" />
  <row Id="18693" PostHistoryTypeId="2" PostId="9136" RevisionGUID="88229d56-8eed-40d5-b127-5037782a650f" CreationDate="2010-11-15T12:42:44.183" UserId="2882" Text="&lt;h2&gt; Holodets blues &lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;![alt text][1]  &#xD;&#xA;&#xD;&#xA;&lt;b&gt;&#xD;&#xA;&#xD;&#xA;Holodets is a typical Russian-Polish-Jewish recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I tried to do holodets using cow bones (no pig feet, that one is easier).  &#xD;&#xA;&#xD;&#xA;My problem is that I can't figure out from the recipes which bone is used. It's mentioned as &quot;hoof&quot;, &quot;knee&quot;, &quot;leg bone&quot;, etc. But there is no photograph and bone names vary from place to place.  &#xD;&#xA;&#xD;&#xA;I prepared the dish but the collagen content of the bones I used was not enough, so I ended up adding agar-agar, which I know is not needed if the bones are &quot;the correct ones&quot;.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Can anyone to help me to identify the bones? A photograph should be the optimal answer!  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;NB&gt; Please feel free to correct my English&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/V8fzt.png" />
  <row Id="18694" PostHistoryTypeId="1" PostId="9136" RevisionGUID="88229d56-8eed-40d5-b127-5037782a650f" CreationDate="2010-11-15T12:42:44.183" UserId="2882" Text="Proper cow bones to prepare holodets" />
  <row Id="18695" PostHistoryTypeId="3" PostId="9136" RevisionGUID="88229d56-8eed-40d5-b127-5037782a650f" CreationDate="2010-11-15T12:42:44.183" UserId="2882" Text="&lt;gelatin&gt;&lt;bones&gt;" />
  <row Id="18696" PostHistoryTypeId="2" PostId="9137" RevisionGUID="73b0fd43-78ec-4755-93ee-20781fa1896d" CreationDate="2010-11-15T13:27:59.433" UserId="2001" Text="The Russian lady that taught me how to make Kholodets used a chunk of femur.&#xD;&#xA;&#xD;&#xA;She would simmer for at least 5 hours the bone with a good bit of meat still on it. As the broth cooled she would remove the meat from the bone, chop it and put it back into the pot along with a sizeable amount of sliced garlic.&#xD;&#xA;&#xD;&#xA;After chilling in the fridge (usually overnight) she would remove the fat that accumulated on top and serve with a very khrenoviy mustard.&#xD;&#xA;&#xD;&#xA;I'm sure that a joint would have worked just as well- it just wouldn't have as much usable meat.&#xD;&#xA;&#xD;&#xA;I'm sorry I don't have pictures.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18697" PostHistoryTypeId="2" PostId="9138" RevisionGUID="1c971a07-252e-44d3-a081-ce17277fe016" CreationDate="2010-11-15T13:41:03.683" UserId="1138" Text="PepsiCo (owner of Lays chips) [developed a new custom salt for potato chips][1], which allows them to use far less salt to achieve the same level of saltiness.  This will allow them to cut sodium levels by 25%. So it's certainly true that the form of the salt has an affect on the amount of sodium you are consuming compared to the saltiness of the food.  Some of the comments posted on this answer call into question whether you should care about sodium content.  Assuming you should care, then it's worth considering it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9077/is-kosher-salt-worst-for-your-health-then-table-salt" />
  <row Id="18698" PostHistoryTypeId="2" PostId="9139" RevisionGUID="8ec04b29-e012-4f69-b5e4-7b57d97788db" CreationDate="2010-11-15T14:26:49.727" UserId="1672" Text="How about a chutney? As far as Indian food in the US goes, one of the two common chutneys is a green one chock full of cilantro (the other is tamarind). I've only made it once, and I can't remember the recipe, but googling for green chutney, cilantro chutney, or hari chutney results in quite a lot of hits." />
  <row Id="18699" PostHistoryTypeId="5" PostId="9136" RevisionGUID="61c854b0-ce59-4091-be94-e2528c3d3b39" CreationDate="2010-11-15T14:53:23.840" UserId="2882" Comment="deleted 7 characters in body" Text="&lt;h2&gt; Holodets blues &lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;![alt text][1]  &#xD;&#xA;&#xD;&#xA;&lt;b&gt;&#xD;&#xA;&#xD;&#xA;Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and melting the connective tissue-collagen.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I tried to do holodets using cow bones (no pig feet, that one is easier).  &#xD;&#xA;&#xD;&#xA;My problem is that I can't figure out from the recipes which bone is used. It's mentioned as &quot;hoof&quot;, &quot;knee&quot;, &quot;leg bone&quot;, etc. But there is no photograph and bone names vary from place to place.  &#xD;&#xA;&#xD;&#xA;I prepared the dish but the collagen content of the bones I used was not enough, so I ended up adding agar-agar, which I know is not needed if the bones are &quot;the correct ones&quot;.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Can anyone to help me to identify the bones? A photograph should be the optimal answer!  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;NB&gt; Please feel free to correct my English&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/V8fzt.png" />
  <row Id="18700" PostHistoryTypeId="10" PostId="9133" RevisionGUID="35a82e0c-b5ff-4674-b8eb-b2b2097780b5" CreationDate="2010-11-15T15:40:29.103" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="18701" PostHistoryTypeId="5" PostId="9133" RevisionGUID="58d42819-1f45-4e85-8316-a7182429fa05" CreationDate="2010-11-15T15:40:29.210" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to make extra crispy and crunchy breading like KFC?](http://cooking.stackexchange.com/questions/5764/how-to-make-extra-crispy-and-crunchy-breading-like-kfc)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hi all.&#xD;&#xA;&#xD;&#xA;What is your experience on this? I know that probably it is not possible to achieve the same flavour as for the oryginal recipe but I would like read your recipes.&#xD;&#xA;&#xD;&#xA;I can not come even close to this on myself..." />
  <row Id="18702" PostHistoryTypeId="5" PostId="9101" RevisionGUID="20a2792c-4991-4fbc-81ac-50a7cda2ceef" CreationDate="2010-11-15T15:46:36.867" UserId="2885" Comment="added 3 characters in body" Text="I recently got to know the nutritious value of flax seeds.&lt;br&gt;What characteristics of these seeds should I know about and how can I incorporate them into my cooking?" />
  <row Id="18703" PostHistoryTypeId="2" PostId="9140" RevisionGUID="99611f46-5115-4d8f-b146-d32a2150010d" CreationDate="2010-11-15T16:41:15.050" UserDisplayName="Rosemary" Text="I have some packs of sugar which were given to me 16 years ago and I am wondering if they are still okay" />
  <row Id="18704" PostHistoryTypeId="5" PostId="9138" RevisionGUID="7707e8a0-7ea3-41cf-85d4-ee474815baeb" CreationDate="2010-11-15T16:41:29.220" UserId="1138" Comment="Fixed link." Text="PepsiCo (owner of Lays chips) [developed a new custom salt for potato chips][1], which allows them to use far less salt to achieve the same level of saltiness.  This will allow them to cut sodium levels by 25%. So it's certainly true that the form of the salt has an affect on the amount of sodium you are consuming compared to the saltiness of the food.  Some of the comments posted on this answer call into question whether you should care about sodium content.  Assuming you should care, then it's worth considering it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://online.wsj.com/article/SB10001424052748704534904575131602283791566.html" />
  <row Id="18705" PostHistoryTypeId="2" PostId="9141" RevisionGUID="705aca01-fe33-4f42-b07a-8af35684f087" CreationDate="2010-11-15T16:52:53.207" UserDisplayName="Positano" Text="powdered bacon with the maltodextrin has a long shelf life since the only ingredients are the fat and the starch. How long will the powdered bacon last? " />
  <row Id="18706" PostHistoryTypeId="2" PostId="9142" RevisionGUID="6e0e819e-9a64-4363-9c32-a95ccc7ec5a9" CreationDate="2010-11-15T17:41:39.453" UserId="2882" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  &#xD;&#xA;&#xD;&#xA;They could be &lt;b&gt; turdilli &lt;/b&gt;: &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;They are deep fried: &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;Same biscotti, slighty different shape: &#xD;&#xA;&#xD;&#xA;![alt text][4]  &#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey is a traditional treat for carnivals all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/uuxl3.jpg" />
  <row Id="18707" PostHistoryTypeId="5" PostId="9142" RevisionGUID="9eb76285-74f3-47d8-85e2-9573af3845e4" CreationDate="2010-11-15T17:49:02.543" UserId="2882" Comment="added 177 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  &#xD;&#xA;&#xD;&#xA;They could be &lt;b&gt; turdilli &lt;/b&gt;. They are a [traditional Calabrian recipe][1]: &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;They are deep fried: &#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;Same biscotti, slighty different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][5]  &#xD;&#xA;&#xD;&#xA;![alt text][6]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival season all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/goJtt.jpg" />
  <row Id="18708" PostHistoryTypeId="2" PostId="9143" RevisionGUID="ed9b5508-a26d-4d4a-909b-7ad53c459367" CreationDate="2010-11-15T18:43:33.937" UserId="999" Text="Magnus Nordlander's answer was good.  I would add one more thing:&#xD;&#xA;&#xD;&#xA;You can also get a lot of extra toughness if you over knead a dough.  If you are using an established recipe that works for other people, I would cut back on the mixing and kneading and see what kind of results you get.  If you don't knead enough, you won't get the airy texture of the crumb because the gluten won't be developed enough.  &#xD;&#xA;&#xD;&#xA;If you bake a lot, make changes to your kneading time and take notes about how it affects your final result.  " />
  <row Id="18709" PostHistoryTypeId="5" PostId="9142" RevisionGUID="11f7da18-127a-4f7f-80cc-dfe9060e1279" CreationDate="2010-11-15T18:55:02.370" UserId="2882" Comment="added 61 characters in body; added 1 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  &#xD;&#xA;![alt text][2] &#xD;&#xA;They could be &lt;b&gt; turdilli &lt;/b&gt;. They are a [traditional Calabrian recipe][1]:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival season all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg" />
  <row Id="18710" PostHistoryTypeId="5" PostId="9142" RevisionGUID="69c17f74-70e0-491d-a4f5-711007859b1d" CreationDate="2010-11-15T19:03:24.533" UserId="2882" Comment="added 650 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  &#xD;&#xA;![alt text][1] &#xD;&#xA;They could be &lt;b&gt; turdilli &lt;/b&gt;. They are a [traditional Calabrian recipe][2]:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][8]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][9]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [2]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [9]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b" />
  <row Id="18711" PostHistoryTypeId="2" PostId="9144" RevisionGUID="1a13967b-d0d8-4f78-959d-a5391d0ae82b" CreationDate="2010-11-15T19:27:09.313" UserId="3348" Text="Recaito.&#xD;&#xA;&#xD;&#xA;It's a sort of chutney/sauce of Hispanic origin that's (more or less) a paste made from onion, peppers, oil, salt and lots of cilantro. I've had it made with some lime in too. It's used more as an ingredient (like for making green rice) than as a condiment, but I can vouch for it being kind of nice served over something like a nice hot grilled chicken breast." />
  <row Id="18712" PostHistoryTypeId="2" PostId="9145" RevisionGUID="2d3255f5-1f1b-4dfb-9e42-fe0557fb3e62" CreationDate="2010-11-15T19:36:26.290" UserId="1816" Text="**Salsas**&#xD;&#xA;&#xD;&#xA;Cilantro is a great ingredient in both red and green salsa.  While prime canning season is over in most of the northern hemisphere, you may be able to find quality versions of the rest of the ingredients for either fresh or cooked salsa." />
  <row Id="18713" PostHistoryTypeId="2" PostId="9146" RevisionGUID="60f93b84-dd1c-41e2-a826-42a8563bc9b8" CreationDate="2010-11-15T19:57:01.517" UserId="3376" Text="My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic presents a health hazard when stored at room temperature, because the low-acidity, oxygen-free environment is perfect for the botulism-causing spore to develop.&#xD;&#xA;&#xD;&#xA;In order to avoid this, we've used dried, minced garlic (bought at the store). However, I haven't found any substantial evidence that this mixture is safe for storage at room-temperature. One site mentioned that the lack of water in the garlic removes the &quot;food&quot; for the spore, and therefore the risk.&#xD;&#xA;&#xD;&#xA;Do you know if dried garlic (or any other easily available garlic type) can be stored for longer periods at room temperature?  " />
  <row Id="18714" PostHistoryTypeId="1" PostId="9146" RevisionGUID="60f93b84-dd1c-41e2-a826-42a8563bc9b8" CreationDate="2010-11-15T19:57:01.517" UserId="3376" Text="dry garlic in oil --&gt; botulism risk?" />
  <row Id="18715" PostHistoryTypeId="3" PostId="9146" RevisionGUID="60f93b84-dd1c-41e2-a826-42a8563bc9b8" CreationDate="2010-11-15T19:57:01.517" UserId="3376" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;oil&gt;&lt;garlic&gt;" />
  <row Id="18716" PostHistoryTypeId="2" PostId="9147" RevisionGUID="b5645218-45e2-46ae-bc33-972c6a4fa10b" CreationDate="2010-11-15T20:06:22.493" UserId="1148" Text="It's a great additive to a cous-cous salad." />
  <row Id="18717" PostHistoryTypeId="2" PostId="9148" RevisionGUID="1f2e98ef-1112-4ea6-b977-0571bb89421a" CreationDate="2010-11-15T20:20:50.817" UserDisplayName="Marlene" Text="I have a recipe for pound cake that I love, but I make it in a tube pan.  I would like to make it in a 9x13 oblong pan, but don't know how long the cake should bake or if the recipe I use in the tube pan would fit into the oblong pan.  Any help would be appreciated." />
  <row Id="18718" PostHistoryTypeId="1" PostId="9148" RevisionGUID="1f2e98ef-1112-4ea6-b977-0571bb89421a" CreationDate="2010-11-15T20:20:50.817" UserDisplayName="Marlene" Text="pan to bake a pound cake" />
  <row Id="18719" PostHistoryTypeId="3" PostId="9148" RevisionGUID="1f2e98ef-1112-4ea6-b977-0571bb89421a" CreationDate="2010-11-15T20:20:50.817" UserDisplayName="Marlene" Text="&lt;cake&gt;&lt;pan&gt;" />
  <row Id="18720" PostHistoryTypeId="2" PostId="9149" RevisionGUID="f6055e44-85d8-429c-af19-4917e3131a84" CreationDate="2010-11-15T20:21:48.240" UserId="1687" Text="Based on what I read in response to your question (I hadn't heard of this risk before), using dried garlic would be fine in regards to botulism, because botulism requires water to be present.&#xD;&#xA;&#xD;&#xA;However ... considering the time you have until Christmas, I would try thinly slicing and then heating the garlic, and then bottling it - a roasted garlic oil shouldn't have the problem if the garlic is heated properly.&#xD;&#xA;&#xD;&#xA;Keep in mind though, that I only became aware of the problem because of your question, so consider that too." />
  <row Id="18721" PostHistoryTypeId="2" PostId="9150" RevisionGUID="8e3d9b58-da91-44bf-938f-b0f3fc1636ec" CreationDate="2010-11-15T20:27:35.663" UserId="2001" Text="Will it will fit is an easy one. Go here: http://www.joyofbaking.com/PanSizes.html.   &#xD;&#xA;All but the biggest tube pan is less volume than a 9X13X2 pan.&#xD;&#xA;&#xD;&#xA;As for how long it will bake- I don't have the ability to compute the exact new bake time; however, the rectangular pan will produce a thinner cake so the baking time will be reduced. &#xD;&#xA;&#xD;&#xA;I would put it in for 3/4 the recipe time and then start checking it at 10 minutes intervals." />
  <row Id="18722" PostHistoryTypeId="2" PostId="9151" RevisionGUID="292e5f8c-6fc4-474a-9d38-8c7b6e7d9dd1" CreationDate="2010-11-15T20:30:20.973" UserId="41" Text="The [most common data point][1] seems to be that any moisture level below 35% will inhibit growth of the C. Botulinum spores that cause botulism.  It's hard to point to true scientific sources because they tend to be protected, but if you spend a few minutes on Google (try [this query][2]) you'll see that it is in fact confirmed in several of the scientific journals.&#xD;&#xA;&#xD;&#xA;I seem to be seeing snippets of references (which I can't view the full text of) that suggest possible growth at moisture levels  as low as 16%, but [most garlic flakes][3] have **6%** moisture or lower, which is *way* too low for botulism.&#xD;&#xA;&#xD;&#xA;If you are seriously concerned - perhaps you live in a very humid climate and don't have air conditioning - then toss a [desiccant][4] into the container to be sure that the moisture level stays down.  The most popular are those little packets of silica gel (don't open them!), but there are many more - see Wikipedia's [list of desiccants][5].&#xD;&#xA;&#xD;&#xA;Honestly though, chances are your flaked garlic is already free of C. Botulinum spores after the dehydrating process, and nothing's going to grow no matter *how* you store the dried stuff.  The above paragraph is only included for the hyper-paranoid.  Powdered/flaked garlic is safe to store at room temperature.&#xD;&#xA;&#xD;&#xA;If you're actually storing this garlic *in* the oil (it's not entirely clear from your question) then that's another story, and theoretically you're making it possible for the spores to grow again.  So it comes down to a question of whether or not the garlic flakes are already clean.  That's extremely likely to be the case, but not a sure thing, and personally, I don't know if I'd chance it; best to follow the same precautions as those for fresh garlic and soak them in vinegar for 24 hours to kill any spores (although you might as well use fresh garlic in this case).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.survival-center.com/foodfaq/ff15-bot.htm&#xD;&#xA;  [2]: http://www.google.com/search?q=botulinum+moisture+35%&#xD;&#xA;  [3]: http://rocfood.en.made-in-china.com/product/DMSmudlJJnYW/China-Dehydrated-Garlic-Flakes.html&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Desiccant&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/List_of_desiccants" />
  <row Id="18723" PostHistoryTypeId="5" PostId="9142" RevisionGUID="cba4cf18-52f8-493b-bf65-6baba699adaf" CreationDate="2010-11-15T20:43:51.663" UserId="2882" Comment="added 256 characters in body; added 12 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  &#xD;&#xA;![alt text][1] &#xD;&#xA;They could be &lt;b&gt; turdilli &lt;/b&gt;. They are a [traditional Calabrian recipe][2]:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;![alt text][8]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][9]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][10]&#xD;&#xA;&#xD;&#xA;[Video: Making Turdilli][11]&#xD;&#xA;&#xD;&#xA;[A shop near my house that sells turdilli] [12] (hold your envy)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [2]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/VQrFl.jpg&#xD;&#xA;  [9]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [10]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b&#xD;&#xA;  [11]: http://www.youtube.com/watch?v=TmGJta3kLxg&#xD;&#xA;  [12]: http://www.e-dulces.com/pasteleria/pasteleria.htm" />
  <row Id="18724" PostHistoryTypeId="2" PostId="9152" RevisionGUID="0454aced-46bb-4264-8b83-c491e3b3c4e2" CreationDate="2010-11-15T21:04:24.917" UserId="3375" Text="I know you said you wanted to put it in a 9x13, but if you are just looking for 'something more rectangular', I have had really good luck switching from a tube pan to a standard bread pan.  The cooking time actually increased by a few minutes.&#xD;&#xA;&#xD;&#xA;It gives me nice 'square' pound cake that I can slice or cut up for other uses.&#xD;&#xA;" />
  <row Id="18725" PostHistoryTypeId="2" PostId="9153" RevisionGUID="c7855715-e8dc-4787-82cd-7c61a7e81ea2" CreationDate="2010-11-15T21:41:46.423" UserDisplayName="Ciarra" Text="I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? &#xD;&#xA;I am just learning how to cook, so I don't know to much!" />
  <row Id="18726" PostHistoryTypeId="1" PostId="9153" RevisionGUID="c7855715-e8dc-4787-82cd-7c61a7e81ea2" CreationDate="2010-11-15T21:41:46.423" UserDisplayName="Ciarra" Text="Can I use a regular pan instead of a cast iron skillet?" />
  <row Id="18727" PostHistoryTypeId="3" PostId="9153" RevisionGUID="c7855715-e8dc-4787-82cd-7c61a7e81ea2" CreationDate="2010-11-15T21:41:46.423" UserDisplayName="Ciarra" Text="&lt;chicken&gt;" />
  <row Id="18728" PostHistoryTypeId="2" PostId="9154" RevisionGUID="fdfce851-b3a1-4bf2-8a0b-596f5c9d6702" CreationDate="2010-11-15T21:45:59.997" UserId="2001" Text="If you don't have a cast iron pan and aren't willing to buy one today then use what you have. Even if it doesn't work as well it will be better than not making anything.&#xD;&#xA;&#xD;&#xA;Cast iron pans are a joy to use. With a proper season they are also as slick as the best non-stick surface and a lot less fragile. They have a ton of metal and while they don't necessarily heat evenly across the surface, they store a ton of heat in them. This means that they are particularly good for searing meat.&#xD;&#xA;&#xD;&#xA;If you want to use a non cast iron pan, use the thickest pan you have that will hold on to the most heat.&#xD;&#xA;&#xD;&#xA;Then go buy a cast iron pan- or inherit one from your grandmother- for next time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18729" PostHistoryTypeId="2" PostId="9155" RevisionGUID="d646864f-ed36-41ef-a062-459c36c281a3" CreationDate="2010-11-15T21:56:16.187" UserId="1816" Text="The answer is that it depends.  Is the recipe for the stovetop or for an oven?  If it is for an oven, make sure that your pan is oven safe to the appropriate temperature.&#xD;&#xA;&#xD;&#xA;While your recipe will likely work fine with a normal pan, it won't develop the same kind of crispy exterior that it might with cast iron." />
  <row Id="18730" PostHistoryTypeId="6" PostId="9153" RevisionGUID="e73c38f3-f428-419d-a74e-e22925649646" CreationDate="2010-11-15T22:25:51.590" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;chicken&gt;&lt;frying&gt;&lt;skillet&gt;" />
  <row Id="18731" PostHistoryTypeId="2" PostId="9156" RevisionGUID="e89fc477-ed38-43a7-bcd9-740a7647c228" CreationDate="2010-11-16T01:24:39.663" UserId="218" Text="The benefit of cast iron in this situation is heat retention and distribution. A big heavy steel pan will work fine, but don't use some thin teflon piece of junk.&#xD;&#xA;&#xD;&#xA;Also, what justkt said: If it's an oven recipe, don't put a pan with plastic handles in the oven." />
  <row Id="18732" PostHistoryTypeId="5" PostId="9135" RevisionGUID="7e1979f6-7777-477d-a7a4-c5ee0a69003d" CreationDate="2010-11-16T02:01:28.343" UserId="2882" Comment="added 2 characters in body" Text="These are the seeds:  &#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;These are the leaves of the more common variety (there are many others):  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;While dried seeds are full of aroma and flavour, dried leaves are not.  &#xD;&#xA;&#xD;&#xA;BTW, it is VERY easy to grow cilantro (as parsley) in a pot, just use the seeds ...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/WM7HA.png&#xD;&#xA;  [2]: http://i.stack.imgur.com/8UwfC.jpg" />
  <row Id="18733" PostHistoryTypeId="2" PostId="9157" RevisionGUID="7992d9c4-b3d8-4eee-8a33-19f44155e47e" CreationDate="2010-11-16T02:01:55.317" UserId="1129" Text="My wife and I enjoy drip coffee, french pressed coffee, espresso, black tea, green tea, and just about anything caffeinated.&#xD;&#xA;&#xD;&#xA;However, my wife wants to avoid caffeine due to its physiological effects.  &#xD;&#xA;Unfortunately, in her words, decaf espresso &quot;tastes horrible,&quot; and I agree.  I have similar feelings against decaf black tea.&#xD;&#xA;&#xD;&#xA;Is there anything with a bitter flavor similar to caffeine that could add some of the punch back to decaffeinated coffee or tea?" />
  <row Id="18734" PostHistoryTypeId="1" PostId="9157" RevisionGUID="7992d9c4-b3d8-4eee-8a33-19f44155e47e" CreationDate="2010-11-16T02:01:55.317" UserId="1129" Text="Similar flavors to caffeine?" />
  <row Id="18735" PostHistoryTypeId="3" PostId="9157" RevisionGUID="7992d9c4-b3d8-4eee-8a33-19f44155e47e" CreationDate="2010-11-16T02:01:55.317" UserId="1129" Text="&lt;substitutions&gt;&lt;coffee&gt;&lt;tea&gt;&lt;caffeine&gt;" />
  <row Id="18736" PostHistoryTypeId="6" PostId="9131" RevisionGUID="7d1b02fc-62e0-4bcc-94ab-06b2237588ff" CreationDate="2010-11-16T02:12:57.777" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;cilantro&gt;" />
  <row Id="18737" PostHistoryTypeId="2" PostId="9158" RevisionGUID="0dbc3e4f-baf3-4640-991d-5df508305f68" CreationDate="2010-11-16T03:50:28.277" UserId="123" Text="What are the crucial ingredients or cooking techniques to a more solid, or &quot;brick&quot; like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen lasagna that comes out very firm and solid. IS this due to a certain combination of ingredients, a cooking technique, or both?&#xD;&#xA;&#xD;&#xA;For example, I've seen recipes that use cream cheese and eggs instead of ricotta, and various combinations of tomato paste, sauce, and crushed tomatoes. I've also seen various (relatively close - usually 350-375 for 45 minutes to an hour) cooking times." />
  <row Id="18738" PostHistoryTypeId="1" PostId="9158" RevisionGUID="0dbc3e4f-baf3-4640-991d-5df508305f68" CreationDate="2010-11-16T03:50:28.277" UserId="123" Text="Ingredients or techniques to a more solid lasagna" />
  <row Id="18739" PostHistoryTypeId="3" PostId="9158" RevisionGUID="0dbc3e4f-baf3-4640-991d-5df508305f68" CreationDate="2010-11-16T03:50:28.277" UserId="123" Text="&lt;cooking-techniques&gt;&lt;lasagna&gt;" />
  <row Id="18740" PostHistoryTypeId="2" PostId="9159" RevisionGUID="2d2f4a01-6679-4d6a-86af-14bb6f80b6eb" CreationDate="2010-11-16T04:20:37.813" UserId="3017" Text="I recently cooked a delicious meal of roasted pork shoulder with apples and cranberries for my husband and a friend.  All three of us ate it.  My husband and friend complained of stomach trouble (upset stomach) from eating the dish, but I was absolutely fine.  It is bothering me because I know that the pork was fresh and healthy, and that there were no weird ingredients in it that could cause problems. It was properly cooked, plus reheated in the microwave, and it was a relatively lean cut of meat. &#xD;&#xA;&#xD;&#xA;Can anyone tell me whether it is possible to have a pork allergy, or what else could be the explanation for this?  My thought was that it was possible to get an upset stomach because of the fat in the dish, but my husband eats lots of fatty foods without a problem.&#xD;&#xA;&#xD;&#xA;Any thoughts would be appreciated!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18741" PostHistoryTypeId="1" PostId="9159" RevisionGUID="2d2f4a01-6679-4d6a-86af-14bb6f80b6eb" CreationDate="2010-11-16T04:20:37.813" UserId="3017" Text="Why would pork cause upset stomach in two out of three people that ate it?" />
  <row Id="18742" PostHistoryTypeId="3" PostId="9159" RevisionGUID="2d2f4a01-6679-4d6a-86af-14bb6f80b6eb" CreationDate="2010-11-16T04:20:37.813" UserId="3017" Text="&lt;food-safety&gt;&lt;pork&gt;&lt;allergy&gt;" />
  <row Id="18743" PostHistoryTypeId="2" PostId="9160" RevisionGUID="578ce8f2-11b6-483b-9871-736ea69b0a28" CreationDate="2010-11-16T05:02:12.140" UserId="1393" Text="I have the same preference. Three things that work for me:&#xD;&#xA;&#xD;&#xA;(1) If you are using any vegetables, saute them to get as much liquid out as possible in advance. For spinach or other greens, actually squeeze the water out using a tea towel or potato ricer.&#xD;&#xA;&#xD;&#xA;(2) Use less sauce or make the sauce thicker. You can accomplish the later by starting with thicker ingredients (tomato puree vs. chopped tomatoes), or by reducing it on the stovetop somewhat first.&#xD;&#xA;&#xD;&#xA;(3) For ricotta fillings, indeed add a couple of eggs to help them setup. &#xD;&#xA;&#xD;&#xA;Here is my [spinach and ricotta lasagna recipe][1], which as you can see from the picture, sets up very firm and sliceable. And I've also got a [summer squash and portabello mushroom lasagna][2] which illustrates points 1 and 2.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html&#xD;&#xA;  [2]: http://www.herbivoracious.com/2009/09/summer-squas-and-portobello-vegetarian-lasagna-recipe.html" />
  <row Id="18744" PostHistoryTypeId="2" PostId="9161" RevisionGUID="f7b6124e-b00f-4a75-9078-86ddcc1f9e8c" CreationDate="2010-11-16T05:27:17.053" UserId="3348" Text="I doubt that it was some allergy if two unrelated people experienced a problem. Especially if they don't have a history. Allergies aren't contagious, after all.&#xD;&#xA;&#xD;&#xA;If you're right and the meat was handled properly and wasn't excessively fatty (which can cause some people upset), I think I'd look to some other component of the meal. Surely pork wasn't the only thing you served. And don't rule out even innocuous-sounding ingredients--it could have been the skins on the cranberries (things like that can give people who don't get much fiber some trouble), or something completely unrelated to the pork dish. Possibly it was something the other two ate or drank over the course of the evening that you didn't.&#xD;&#xA;&#xD;&#xA;And I would doubt the idea of bad pork in any case, as the things you can get from bad pork would be much worse than upset stomach." />
  <row Id="18745" PostHistoryTypeId="2" PostId="9162" RevisionGUID="26990745-a55f-4bdc-a64d-aa2a6a240780" CreationDate="2010-11-16T05:30:40.250" UserId="3348" Text="If you're doing a lasagna that starts with cooked noodles, you can try cooking the pasta less. It'll help soak up some of the excess liquid, and in the process become more flavorful, so it's a double win. It's a balancing act, though. If you do a bunch of things to make your lasagna drier, and then also start with raw or barely cooked pasta, you might find you don't have enough free liquid to cook your pasta through in a reasonable amount of time." />
  <row Id="18746" PostHistoryTypeId="2" PostId="9163" RevisionGUID="9af998cb-ba79-403e-8bdd-6aa55841c033" CreationDate="2010-11-16T05:43:46.587" UserId="3348" Text="Caffeine is definitely bitter. About the only thing I know of that can add bitterness or that strong flavor to coffee is roasted chicory. It's a key ingredient in French Market coffee blends, and it makes them taste pretty darn strong, even though they have less caffeine.&#xD;&#xA;&#xD;&#xA;You can get roasted chicory by itself at some supermarkets so you can add it to your decaf coffee, but it may be hard to come by in your area. If you can't find that, see if there's a decaf French Market blend. That'll have chicory and may give you back the bitterness you crave.&#xD;&#xA;&#xD;&#xA;I think you're probably out of luck on the tea, though. You might just cut well back on the tea and drink regular tea once in a while. A jolt of caffeine now and again won't kill you, and life's too short to drink tasteless tea." />
  <row Id="18747" PostHistoryTypeId="2" PostId="9164" RevisionGUID="e285481e-6ae8-41c2-9ce4-db95373f3058" CreationDate="2010-11-16T05:50:41.247" UserId="3348" Text="I've seen people have a lot more success making infused vinegars than infused oils. None of the oils seem to keep long--even when it's something like rosemary or thyme instead of garlic--maybe there's something about the process that makes them go rancid faster.&#xD;&#xA;&#xD;&#xA;Infused vinegars are better, I think. The vinegar is acidic enough to be hard on bacteria, it doesn't go rancid, and infused vinegars are dynamite in salads and such.&#xD;&#xA;&#xD;&#xA;That's how I'd go if making infusions as gifts. Well, that or making alcohol infusions like limoncello, which is what I'm doing this year." />
  <row Id="18748" PostHistoryTypeId="2" PostId="9165" RevisionGUID="b783653f-0d9c-445f-8e4d-2bc47f717fc2" CreationDate="2010-11-16T06:43:18.893" UserId="1870" Text="Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some property that butter doesn't when baking?" />
  <row Id="18749" PostHistoryTypeId="1" PostId="9165" RevisionGUID="b783653f-0d9c-445f-8e4d-2bc47f717fc2" CreationDate="2010-11-16T06:43:18.893" UserId="1870" Text="Can I always use butter instead of margarine when baking?" />
  <row Id="18750" PostHistoryTypeId="3" PostId="9165" RevisionGUID="b783653f-0d9c-445f-8e4d-2bc47f717fc2" CreationDate="2010-11-16T06:43:18.893" UserId="1870" Text="&lt;baking&gt;" />
  <row Id="18751" PostHistoryTypeId="2" PostId="9166" RevisionGUID="b5a3a942-f77a-4079-91bb-32d0481ba58b" CreationDate="2010-11-16T07:05:54.787" UserId="3368" Text="You could try [herbal tea](http://www.celestialseasonings.com/) or perhaps [grain coffee](http://www.teeccino.com/) (which isn't really coffee at all). Both are full of flavor, caffeine free, and both give you something warm to drink during the colder months." />
  <row Id="18752" PostHistoryTypeId="2" PostId="9167" RevisionGUID="0c51b938-2c6d-45f9-9d49-f79d4c1246ac" CreationDate="2010-11-16T07:56:05.510" UserId="3234" Text="Margarine has less fat than butter, but it doesn't give quite the same flavor as butter does. You also have to be careful what KIND of margarine you are using.  Tub margarine has a higher water content and can ruin your baked goods and the stick margarine can have a lot of trans fats in it.  If you really want to get detailed into the differences, check out this site:&#xD;&#xA;&#xD;&#xA;http://www.baking911.com/pantry/fats.htm&#xD;&#xA;&#xD;&#xA;I agree with everything stated on that site in the fact that butter, in my opinion is far superior in flavor and texture than margarine.  I have yet to meet a dish that butter didn't improve the taste over margarine.  But there is the thing, it really is a lot about taste.  A good quote from the site about margarine:&#xD;&#xA;&#xD;&#xA;&quot;Not great for baking: does not allow foods to become flaky, rather more cakelike; does not spread as well as lard or shortening; adds a greasy taste. However, some bake with it all the time and have great success; it's a matter of taste.&quot;" />
  <row Id="18753" PostHistoryTypeId="2" PostId="9168" RevisionGUID="32a0547d-80fa-4368-86b0-be20181924d7" CreationDate="2010-11-16T07:58:14.980" UserId="3234" Text="Having recently recovered from a bit of food poisoning, I can say I've done a fair amount of looking into the problem.  It can take up to 48 hours for food poisoning to kick in, with that said, anything within the last couple of days, that they ate together, could be the culprite.  On the flip side of that, perhaps you have a slightly more robust digestion system.  " />
  <row Id="18754" PostHistoryTypeId="2" PostId="9169" RevisionGUID="2cde86e3-6752-4ac4-b784-368346bf79d4" CreationDate="2010-11-16T09:12:59.410" UserId="1870" Text="Continuing on FoodTasteds reasoning, the problem might be the reheating. If you prepared your meal on beforehand and didn't cool it properly there might have been some bacteria build up. The microwave doesn't necessarily heat the dish evenly which could mean there was some bacteria that didn't die. This is just guessing on my part, you didn't specify how long the meal was prepared before you reheated it." />
  <row Id="18755" PostHistoryTypeId="2" PostId="9170" RevisionGUID="0667675c-2312-43cd-af5f-1b56b0498c6a" CreationDate="2010-11-16T11:50:21.677" UserId="210" Text="I think the key is to let the lasagne sit for a while after it comes out of the oven.  This allows it to cool and to absorb some of the liquid.  It makes it easier to eat as well, as it doesn't scald you." />
  <row Id="18756" PostHistoryTypeId="5" PostId="9142" RevisionGUID="c497b89e-8c85-44f3-9140-9d050475273f" CreationDate="2010-11-16T12:02:37.487" UserId="2882" Comment="added 7 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  I am sure they are &lt;b&gt; turdilli &lt;/b&gt;.  &#xD;&#xA;&#xD;&#xA;They are a [traditional Calabrian recipe][2]: ![alt text][1] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;![alt text][8]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][9]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][10]&#xD;&#xA;&#xD;&#xA;[Video: Making Turdilli][11]&#xD;&#xA;&#xD;&#xA;[A shop near my house that sells turdilli] [12] (hold your envy)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [2]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/VQrFl.jpg&#xD;&#xA;  [9]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [10]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b&#xD;&#xA;  [11]: http://www.youtube.com/watch?v=TmGJta3kLxg&#xD;&#xA;  [12]: http://www.e-dulces.com/pasteleria/pasteleria.htm" />
  <row Id="18757" PostHistoryTypeId="5" PostId="9142" RevisionGUID="305f92d7-05a2-440d-876f-08bb63084f1a" CreationDate="2010-11-16T12:34:57.583" UserId="2882" Comment="added 267 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  I am pretty sure they are &lt;b&gt; Turdilli! &lt;/b&gt;.  &#xD;&#xA;&#xD;&#xA;It's a [traditional Calabrian recipe][2]: ![alt text][1] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;![alt text][8]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;  &#xD;&#xA;&#xD;&#xA;At left with figs syrup, at right with honey:&#xD;&#xA;&#xD;&#xA;!&lt;img src=&quot;http://www.cookaround.org/cpg/albums/userpics/11198/normal_New_DSCN0636.jpg&quot;&gt;&#xD;&#xA;&#xD;&#xA;A full blown italian fritti feast:  &#xD;&#xA;&#xD;&#xA;!&lt;img src=&quot;http://farm3.static.flickr.com/2546/4188615693_5036f0f083.jpg&quot;&gt;  &#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][9]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][10]&#xD;&#xA;&#xD;&#xA;[Video: Making Turdilli][11]&#xD;&#xA;&#xD;&#xA;[A shop near my house that sells turdilli] [12] (hold your envy)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [2]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/VQrFl.jpg&#xD;&#xA;  [9]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [10]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b&#xD;&#xA;  [11]: http://www.youtube.com/watch?v=TmGJta3kLxg&#xD;&#xA;  [12]: http://www.e-dulces.com/pasteleria/pasteleria.htm" />
  <row Id="18758" PostHistoryTypeId="5" PostId="9142" RevisionGUID="8dbffa58-a153-499a-bdb5-0e3b9aa79572" CreationDate="2010-11-16T12:46:08.340" UserId="2882" Comment="deleted 53 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  I am pretty sure they are &lt;b&gt; Turdilli! &lt;/b&gt;.  &#xD;&#xA;&#xD;&#xA;It's a [traditional Calabrian recipe][1]: ![alt text][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;![alt text][8]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;  &#xD;&#xA;&#xD;&#xA;At left with figs syrup, at right with honey:  &#xD;&#xA;&#xD;&#xA;![alt text][9]&#xD;&#xA;&#xD;&#xA;A full blown italian fritti feast:   &#xD;&#xA;&#xD;&#xA;![alt text][10]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][11]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][12]&#xD;&#xA;&#xD;&#xA;[Video: Making Turdilli][13]&#xD;&#xA;&#xD;&#xA;[A shop near my house that sells turdilli] [14] (hold your envy)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/VQrFl.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/Mozep.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/9xvwN.jpg&#xD;&#xA;  [11]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [12]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b&#xD;&#xA;  [13]: http://www.youtube.com/watch?v=TmGJta3kLxg&#xD;&#xA;  [14]: http://www.e-dulces.com/pasteleria/pasteleria.htm" />
  <row Id="18759" PostHistoryTypeId="2" PostId="9171" RevisionGUID="56b0a126-3bca-4cdd-ae07-e7e0e38fd2dd" CreationDate="2010-11-16T12:50:44.500" UserId="3363" Text="I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so:&#xD;&#xA;&#xD;&#xA; - What spices to buy?&#xD;&#xA; - What equipment?&#xD;&#xA; - Any good books?&#xD;&#xA; - Any good web sites?&#xD;&#xA; - Any other resources?" />
  <row Id="18760" PostHistoryTypeId="1" PostId="9171" RevisionGUID="56b0a126-3bca-4cdd-ae07-e7e0e38fd2dd" CreationDate="2010-11-16T12:50:44.500" UserId="3363" Text="Curries from Scratch, a beginners guide." />
  <row Id="18761" PostHistoryTypeId="3" PostId="9171" RevisionGUID="56b0a126-3bca-4cdd-ae07-e7e0e38fd2dd" CreationDate="2010-11-16T12:50:44.500" UserId="3363" Text="&lt;curry&gt;&lt;indian-cuisine&gt;" />
  <row Id="18762" PostHistoryTypeId="2" PostId="9172" RevisionGUID="9ae73413-cfc2-4c6e-b186-8a9d65fd2581" CreationDate="2010-11-16T13:14:54.210" UserId="3363" Text="Looking for a bit of inspiration for an idea I have had. I want to serve 3 courses of pizza, starter, main and desert. It's a gimmick, I know, but a fun one I think.&#xD;&#xA;&#xD;&#xA;Got the starter and main nailed, but as neither of these will look much like a standard pizza, I wanted the desert to look just like a pizza.&#xD;&#xA;&#xD;&#xA;My (as yet untested) idea is to make a slightly sweeter base (not too sweet, toppings will add sweetness) and for toppings I am thinking:&#xD;&#xA;&#xD;&#xA; - Rasberry Jam (as the red base)&#xD;&#xA; - Mascarpone and peanut butter (as the cheese, peanut butter to add a little crunch)&#xD;&#xA; - Caramelised Sugared banana slices (hopefully, these will come out brown enough to look a little like peperoni)&#xD;&#xA;&#xD;&#xA;Any other suggestions would be gratefully received, also any advice on making the above work, or warnings if you think it won't work.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18763" PostHistoryTypeId="1" PostId="9172" RevisionGUID="9ae73413-cfc2-4c6e-b186-8a9d65fd2581" CreationDate="2010-11-16T13:14:54.210" UserId="3363" Text="Ideas for a sweet pizza" />
  <row Id="18764" PostHistoryTypeId="3" PostId="9172" RevisionGUID="9ae73413-cfc2-4c6e-b186-8a9d65fd2581" CreationDate="2010-11-16T13:14:54.210" UserId="3363" Text="&lt;pizza&gt;&lt;dessert&gt;" />
  <row Id="18765" PostHistoryTypeId="2" PostId="9173" RevisionGUID="c2db0925-8b2f-4888-a936-120a3a6338de" CreationDate="2010-11-16T13:40:07.200" UserId="1816" Text="If you make the base neutral - a typical Neopolitan dough would do - you could use white chocolate shavings to give an appearance of cheese as well.  I would keep the amount light.  &#xD;&#xA;&#xD;&#xA;While looking to verify this idea, I found a [recipe][1] that gave me a few more pieces of inspiration.  Instead of carmelized sugar banana slices, try dried fruits (strawberries, sweetened cranberries, raspberries, etc.) for your toppings.  These will look like sausage bits or pepperoni.  You can also use pineapple and make it look like a Hawaiian pizza.  &#xD;&#xA;&#xD;&#xA;You could also use [almond cream][2] as a white sauce or as some of your cheese for a richness that is not too sweet.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eatingwell.com/recipes/dessert_pizza.html&#xD;&#xA;  [2]: http://chowhound.chow.com/topics/373457#2318569" />
  <row Id="18766" PostHistoryTypeId="2" PostId="9174" RevisionGUID="c5a2f8fb-6374-40e3-afed-207382c746a4" CreationDate="2010-11-16T14:04:54.017" UserId="1138" Text="My usual tricks when I need a hot beverage and want to limit caffeine:&#xD;&#xA;&#xD;&#xA; * Hot Chocolate&#xD;&#xA; * Apple Cider&#xD;&#xA; * Herbal Tea&#xD;&#xA; * Half-and-half decaf/regular coffee&#xD;&#xA;&#xD;&#xA;I agree that the decaf stuff usually tastes bad but I'm pretty sure it's the decaffeinating process that makes it taste bad, and not the caffeine itself.  If you are stuck on pure decaf coffee you might add some cocoa to it." />
  <row Id="18767" PostHistoryTypeId="2" PostId="9175" RevisionGUID="9dcc6961-21a4-42dd-be5a-06618c7457a5" CreationDate="2010-11-16T14:31:56.510" UserId="2428" Text="I've never had nor used a dutch oven, but I have a pile of recipes I want to try that require one.  Are these all pretty similar?  Or are there things I should look for in a good dutch oven?  Or will it depend on what I plan to make?  (just soups &amp; stews so far)&#xD;&#xA;&#xD;&#xA;(might be this should be CW, but I don't have the option here yet)" />
  <row Id="18768" PostHistoryTypeId="1" PostId="9175" RevisionGUID="9dcc6961-21a4-42dd-be5a-06618c7457a5" CreationDate="2010-11-16T14:31:56.510" UserId="2428" Text="What to look for when choosing a dutch oven?" />
  <row Id="18769" PostHistoryTypeId="3" PostId="9175" RevisionGUID="9dcc6961-21a4-42dd-be5a-06618c7457a5" CreationDate="2010-11-16T14:31:56.510" UserId="2428" Text="&lt;equipment&gt;" />
  <row Id="18770" PostHistoryTypeId="2" PostId="9176" RevisionGUID="a0f3ed3b-bc21-47e9-9044-216ab6f870ce" CreationDate="2010-11-16T15:13:25.603" UserId="3348" Text="I'd say there are basically two material options. Plain (seasoned) cast iron or enameled cast iron. I prefer enameled, because you don't have to worry about keeping them seasoned--just wash as you would any other pot--and the enamel surface is easy to get clean. But they're also more expensive by a significant margin. A properly maintained plain cast iron one will be awesome too, and do everything enameled will do for less money, so don't rule it out.&#xD;&#xA;&#xD;&#xA;What you should consider:&#xD;&#xA;&#xD;&#xA;The foremost thing you want to look for is a heavy pot. Heavy bottom AND heavy sides and lid. You want something that holds a lot of heat when you need it to, and heavier often means more even heating and better searing (crucial for braises and pot roasts).&#xD;&#xA;&#xD;&#xA;Consider the lid. It should fit well, without gaps or sliding around. Some have loop handles on the side or on the top, some have a knob on the top. All are fine, but keep in mind that a metal lid handle will be more durable with all the oven time your dutch oven will likely see. They say the plastic ones are OK (Le Creuset, a trusted brand, uses them so they can't be that bad) but I'm not 100% convinced. Whatever handle you get, think about how easy it'll be to grasp wearing an oven mitt.&#xD;&#xA;&#xD;&#xA;Handles on the pot itself are a potential issue. Some plain cast iron pots will have a bucket-style bail handle, which I don't think is that great for the kitchen, especially the oven. These are really intended for campfires and camp stoves, so I'd avoid them. Sturdy, compact but easy-to-grip handles of any type are good. It'll be heavy, so make sure you feel secure holding on.&#xD;&#xA;&#xD;&#xA;Size is another consideration, and it's a tough one because it's so individual. I think between 5.5 and 6.5 quarts is pretty standard and works for most cooks. A dutch oven isn't like a stock pot, where big is always good. You want one big enough to cook the things you want, but you don't want it to be too huge for what you have in there, or you'll give up a lot of cooking liquid to evaporation too fast. This is less crucial for soups and stews (I'd do soup in a regular stock pot), but for a braise it's kind of important. So I would resist going too small, but don't go too far, especially if you're always cooking for two people. Also, bigger = heavier, so don't let your eyes get bigger than your muscles!&#xD;&#xA;&#xD;&#xA;Another option is shape, as they generally come in round or oval. Oval sometimes helps people who can't decide how big to go. With roasts being generally oblong, an oval pan can fit a proportionally larger roast without getting really huge. With a round pot, your whole pot needs to be at least as big around as your roast is long. Ovals are a little less common, however, and generally don't come as big as round ones. They're often more expensive too.&#xD;&#xA;&#xD;&#xA;Finally, don't compromise too much on size or cost. Any halfway decent dutch oven, properly looked after, will last much longer than you will. Make sure you're getting what you want, because you'll be living with your decision a long time. " />
  <row Id="18771" PostHistoryTypeId="2" PostId="9177" RevisionGUID="ab761787-4103-4366-b998-072c91f464c1" CreationDate="2010-11-16T15:19:48.300" UserId="2001" Text="I buy and freeze whole almonds when they go on sale. I use them whole, chop them coarsely for things like bread and chop fine or food process them for things like pastries.&#xD;&#xA;&#xD;&#xA;When I chop them by hand there are some large and small pieces. I assumed this was because of poor knife work so I practiced. Since the nuts are so hard it is almost impossible for me to get uniform sizes.&#xD;&#xA;&#xD;&#xA;When I chop them in the food processor the pieces are uniform but too small for many applications.&#xD;&#xA;&#xD;&#xA;What is the best way to take apart almonds so I can get uniform pieces? Slivered or sliced almonds would be the best if that is possible without industrial equipment." />
  <row Id="18772" PostHistoryTypeId="1" PostId="9177" RevisionGUID="ab761787-4103-4366-b998-072c91f464c1" CreationDate="2010-11-16T15:19:48.300" UserId="2001" Text="How can I take apart almonds?" />
  <row Id="18773" PostHistoryTypeId="3" PostId="9177" RevisionGUID="ab761787-4103-4366-b998-072c91f464c1" CreationDate="2010-11-16T15:19:48.300" UserId="2001" Text="&lt;knife-skills&gt;&lt;almonds&gt;" />
  <row Id="18774" PostHistoryTypeId="2" PostId="9178" RevisionGUID="d61656e9-def2-4a2b-9a99-f06bc1009e52" CreationDate="2010-11-16T15:20:16.817" UserId="3348" Text="You might consider docked puff pastry (poked with little holes so it doesn't puff much) for your crust. It'll be light and buttery and a good foil for the sweet stuff you put on.&#xD;&#xA;&#xD;&#xA;I'd think about doing grilled stone fruits like peaches, plums or nectarines, or maybe some grilled pineapple. These items can be pan seared effectively too. This stuff won't look like a regular pizza much, but they'll be awesome." />
  <row Id="18775" PostHistoryTypeId="2" PostId="9179" RevisionGUID="5a9e2dff-03ca-4c8a-bb1d-5519fb0bd860" CreationDate="2010-11-16T15:26:48.857" UserId="3348" Text="I think on some level you'll just get what you get with something hard like an almond. A really really sharp knife with a thin blade can help, but you can only do so much. My hand-cut ones are always a bit on the raggedy side.&#xD;&#xA;&#xD;&#xA;When using a food processor, try smaller batches to leave bigger or more consistent pieces. You don't have to pulse as long to get everything broken up, so you get less that's ground to nothing. Do a small batch for a short chop, dump 'em out, do another.&#xD;&#xA;&#xD;&#xA;As to how to do slivered or sliced almonds, I always figured that they started with blanched almonds (which are less crisp in my experience) or maybe even raw ones and then roasted them after cutting to crisp them up. You might experiment with blanched or unroasted almonds and see if you get a better result with a knife." />
  <row Id="18776" PostHistoryTypeId="2" PostId="9180" RevisionGUID="befeb52d-4cc2-4d7d-b831-c4bf3ee086b4" CreationDate="2010-11-16T15:27:34.693" UserId="2882" Text="&lt;b&gt; Chocolate pizza &lt;/b&gt;  &#xD;&#xA;&#xD;&#xA;![alt text][1]  [recipe][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&lt;b&gt; Cherry pizza &lt;/b&gt;  &#xD;&#xA;&#xD;&#xA;![alt text][3]  [recipe][4]&#xD;&#xA;&#xD;&#xA;&lt;b&gt; Fruit pizza &lt;/b&gt;  &#xD;&#xA;&#xD;&#xA;![alt text][5] [recipe][6]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/pLjDD.jpg&#xD;&#xA;  [2]: http://www.copykat.com/2009/02/06/ci-cis-chocolate-dessert-pizza/&#xD;&#xA;  [3]: http://i.stack.imgur.com/SJ2g0.jpg&#xD;&#xA;  [4]: http://www.copykat.com/2009/02/06/ci-cis-cherry-pizza/&#xD;&#xA;  [5]: http://i.stack.imgur.com/FxHLn.jpg&#xD;&#xA;  [6]: http://www.instructables.com/id/Dessert-Pizza/" />
  <row Id="18777" PostHistoryTypeId="2" PostId="9181" RevisionGUID="448e1f93-4ba7-4580-8801-8f5f5a9d3e75" CreationDate="2010-11-16T15:32:51.273" UserId="3348" Text="I would think the place to start is with a good book. Your questions about spices and equipment should be covered there.&#xD;&#xA;&#xD;&#xA;At our house, we like cookbooks by Madhur Jaffrey. She has a quick and easy one that's really good, and makes it possible to make an after-work dinner that tastes like you cooked it all day (though you'll need a pressure cooker for that kind of speed). She has a bunch of others, though (her first came out in the early 70s), including two or three James Beard award-winners. I think she'd be a great place to start.&#xD;&#xA;&#xD;&#xA;In my experience, standard kitchen equipment is all you'll need if you're not going to get into building a real tandoor oven or something crazy." />
  <row Id="18778" PostHistoryTypeId="2" PostId="9182" RevisionGUID="b43f3f4f-0299-4866-b74e-8ebc8af8b3bf" CreationDate="2010-11-16T16:40:29.157" UserId="2010" Text="I've had chocolate spread and marshmallow pizza before, however it is extremely sweet.  It was more a gimmick than a serious dish.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18779" PostHistoryTypeId="2" PostId="9183" RevisionGUID="314245f4-f243-4a59-bd9b-a2836bea5914" CreationDate="2010-11-16T17:04:35.003" UserId="2882" Text="From: &#xD;&#xA;&#xD;&#xA;http://www.practicallyedible.com/edible.nsf/pages/sliveredalmonds  &#xD;&#xA;&#xD;&#xA;&gt;Slivered almonds are almonds that have been sliced very thinly into little sticks. They differ from sliced almonds, which are almonds sliced across their diameter giving you much bigger pieces. If you can't keep the shape distinction clear in your head, think of getting a sliver in your finger and what that is shaped like.&#xD;&#xA;&#xD;&#xA;&gt;To make sliced or slivered almonds, commercial producers have special machines that will process about 4,000 pounds of almonds an hour. The machine heats the almonds to about 160F to make them pliable, so that they won't shatter when being cut&#xD;&#xA;&#xD;&#xA;&gt;Sliced and slivered almonds are just about impossible to make at home. The food processor won't slice them, it will chop them and then grind them. It's really not something you can do by hand, either; they will split like crazy on you and you may lose a finger in the process. If they weren't so readily available in packets at the stores, no recipes would be calling for them.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/h4b1I.jpg" />
  <row Id="18780" PostHistoryTypeId="5" PostId="9142" RevisionGUID="c11e0881-691c-47fc-973c-92034aedfd75" CreationDate="2010-11-16T18:28:21.970" UserId="2882" Comment="deleted 5 characters in body" Text="&lt;b&gt;Gnocchi shaped?&lt;/b&gt;  I am pretty sure they are &lt;b&gt; Turdilli! &lt;/b&gt;.  &#xD;&#xA;&#xD;&#xA;It's a [traditional Calabrian recipe][1]: ![alt text][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;They are deep-fried: &#xD;&#xA;&#xD;&#xA;![alt text][4]&#xD;&#xA;&#xD;&#xA;And hot-soaked in honey too:&#xD;&#xA;&#xD;&#xA;![alt text][5]&#xD;&#xA;&#xD;&#xA;Same biscotti, slightly different shapes: &#xD;&#xA;&#xD;&#xA;![alt text][6]  &#xD;&#xA;&#xD;&#xA;![alt text][7]&#xD;&#xA;&#xD;&#xA;![alt text][8]&#xD;&#xA;&#xD;&#xA;Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From  http://www.marinacepedafuentes.com/2010_02_01_archive.html :  &#xD;&#xA;&#xD;&#xA;&lt;i&gt;&#xD;&#xA;Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi.&#xD;&#xA;In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!&#xD;&#xA;&lt;/i&gt;  &#xD;&#xA;&#xD;&#xA;At left with figs syrup, at right with honey:  &#xD;&#xA;&#xD;&#xA;![alt text][9]&#xD;&#xA;&#xD;&#xA;A full blown italian fritti feast:   &#xD;&#xA;&#xD;&#xA;![alt text][10]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in Italian][11]&#xD;&#xA;&#xD;&#xA;[Turdilli recipes in English][12]&#xD;&#xA;&#xD;&#xA;[Video: Making Turdilli][13]&#xD;&#xA;&#xD;&#xA;[A shop near my house sells turdilli] [14] (hold your envy)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://papaverieginestre.blogspot.com/2008/12/turdilli.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/ooSgt.png&#xD;&#xA;  [3]: http://i.stack.imgur.com/GHu8j.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/Qai59.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/To7zW.jpg&#xD;&#xA;  [6]: http://i.stack.imgur.com/uuxl3.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/goJtt.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/VQrFl.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/Mozep.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/9xvwN.jpg&#xD;&#xA;  [11]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#hl=en&amp;expIds=17259,26691,27404,27445,27601&amp;sugexp=ldymls&amp;xhr=t&amp;q=turdilli+ricetta&amp;cp=16&amp;pf=p&amp;sclient=psy&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=turdilli+ricetta&amp;gs_rfai=&amp;pbx=1&amp;fp=1d297530befd629d&#xD;&#xA;  [12]: http://www.google.com/search?hl=&amp;q=turdilli+recipe&amp;sourceid=navclient-ff&amp;rlz=1B3GGLL_enAR381AR381&amp;ie=UTF-8#sclient=psy&amp;hl=en&amp;safe=off&amp;rlz=1B3GGLL_enAR381AR381&amp;q=turdilli+recipe&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;gs_rfai=&amp;pbx=1&amp;fp=a964acb7c7145c5b&#xD;&#xA;  [13]: http://www.youtube.com/watch?v=TmGJta3kLxg&#xD;&#xA;  [14]: http://www.e-dulces.com/pasteleria/pasteleria.htm" />
  <row Id="18781" PostHistoryTypeId="2" PostId="9184" RevisionGUID="64d73406-bd69-45d0-9cb5-a7cd4bce352b" CreationDate="2010-11-16T18:34:13.840" UserId="3386" Text="A couple of more possible reasons: &#xD;&#xA;&#xD;&#xA;- If your dough didn't rise properly before putting it in the oven, this is the problem. &#xD;&#xA;  - Common reasons for a dough not rising enough are:&#xD;&#xA;     - You killed the bacterias in the yeast by overheating it &#xD;&#xA;     - Your yeast was not good enough (fresh or good quality)&#xD;&#xA;     - You didn't put the dough near a heat source. Bacterias love heat &amp; sugar. If they don't have these two, your dough will not rise. It should at least double its size in about 1 hour. &#xD;&#xA;- If your dough was raised properly:&#xD;&#xA;   - The temperature of your oven was too low and it required more cooking time and therefore it allowed the dough to dehydrate. &#xD;&#xA;   - The dough was not moist enough&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18782" PostHistoryTypeId="2" PostId="9185" RevisionGUID="396c415d-bd26-4d1a-a725-3c20c4c2c2db" CreationDate="2010-11-16T19:02:09.723" UserId="2882" Text="![alt text][1]I enjoyed this book a lot.&#xD;&#xA;&#xD;&#xA;[Amazon link][2]&#xD;&#xA;&#xD;&#xA;It's clearly a short introductory book with nice tips and techniques and every recipe is a flawless winner.&#xD;&#xA;&#xD;&#xA;Also, (important to me) the recipes has good photographs that guide you on the appearance of the dish ... sometimes when cooking something I never saw before, I keep thinking ..&quot;should this be like so, or is overcooked? ... Is this the supposed shape of hungarian tagliatelle :) ? ... etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VLzc5.jpg&#xD;&#xA;  [2]: http://www.amazon.com/Book-Curries-Indian-Foods/dp/B000CDG8LK/ref=sr_1_34?s=books&amp;ie=UTF8&amp;qid=1289933896&amp;sr=1-34" />
  <row Id="18783" PostHistoryTypeId="6" PostId="9158" RevisionGUID="65b098e7-1d0d-4c09-aaa1-60e4e4ef1f39" CreationDate="2010-11-16T19:19:16.630" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;italian-cuisine&gt;&lt;lasagna&gt;" />
  <row Id="18784" PostHistoryTypeId="6" PostId="9165" RevisionGUID="f0ff38d0-ed34-4e24-9dba-5ec4726086de" CreationDate="2010-11-16T19:21:11.140" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;butter&gt;&lt;fats&gt;" />
  <row Id="18785" PostHistoryTypeId="5" PostId="9172" RevisionGUID="fc3085af-993a-4955-a7c2-5e00af8dc6e8" CreationDate="2010-11-16T19:21:22.190" UserId="1816" Comment="Tried to remove some potential subjectivity" Text="Looking for a bit of inspiration for an idea I have had. I want to serve 3 courses of pizza, starter, main and desert. It's a gimmick, I know, but a fun one I think.&#xD;&#xA;&#xD;&#xA;Got the starter and main nailed, but as neither of these will look much like a standard pizza, **I wanted the desert to look just like a pizza**.&#xD;&#xA;&#xD;&#xA;My (as yet untested) idea is to make a slightly sweeter base (not too sweet, toppings will add sweetness) and for toppings I am thinking:&#xD;&#xA;&#xD;&#xA; - Rasberry Jam (as the red base)&#xD;&#xA; - Mascarpone and peanut butter (as the cheese, peanut butter to add a little crunch)&#xD;&#xA; - Caramelised Sugared banana slices (hopefully, these will come out brown enough to look a little like peperoni)&#xD;&#xA;&#xD;&#xA;Will the above work?  If so, do you have any suggestions for the execution?  If not, what should I do instead?" />
  <row Id="18786" PostHistoryTypeId="4" PostId="9172" RevisionGUID="fc3085af-993a-4955-a7c2-5e00af8dc6e8" CreationDate="2010-11-16T19:21:22.190" UserId="1816" Comment="Tried to remove some potential subjectivity" Text="How can I create a sweet pizza that looks like pizza?" />
  <row Id="18787" PostHistoryTypeId="2" PostId="9186" RevisionGUID="1543ed61-b4a7-4502-9311-110a6981ec35" CreationDate="2010-11-16T20:01:00.747" UserId="3249" Text="Here is my share -&gt; http://angsarap.wordpress.com/2010/10/17/lasagne-al-forno/&#xD;&#xA;When I remove it from the oven I let it stand for 10 mins to cool down before cutting.  The picture in that post is 10 minutes after it was removed from oven not so firm but not sloppy as well" />
  <row Id="18788" PostHistoryTypeId="2" PostId="9187" RevisionGUID="705849bb-f16b-4294-ad20-871399eedeff" CreationDate="2010-11-16T20:20:31.383" UserId="1664" Text="For those who are done with the sweetness of regular balsamic vinegars but still want something with a lot of character, here are my most-used:&#xD;&#xA;&#xD;&#xA; 1. Sherry Vinegar&#xD;&#xA; 2. Cider Vinegar&#xD;&#xA; 3. Rice Wine Vinegar&#xD;&#xA; 4. Red Wine Vinegar&#xD;&#xA; 5. White Vinegar&#xD;&#xA;&#xD;&#xA;The first four store in the fridge, the last under the sink with the other cleaning products. If something calls for balsamic, just use sherry vinegar and a touch of honey." />
  <row Id="18789" PostHistoryTypeId="6" PostId="8727" RevisionGUID="6942a580-8797-4189-a2f8-4790866c63e1" CreationDate="2010-11-16T20:34:46.213" UserId="210" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;cookies&gt;" />
  <row Id="18790" PostHistoryTypeId="2" PostId="9188" RevisionGUID="1fc14543-a5e6-4448-a73d-608fae8e6793" CreationDate="2010-11-16T21:04:35.490" UserId="2569" Text="I'd try something like brioche- or challah-type dough + raspberry jam + white chocolate shavings + raspberry fruit leather cut into rounds with a cookie cutter. It could also work with a shortbread dough - think Linzer cookies. (Just make sure to choose a softer shortbread rather than a crispy one, otherwise it'll be very hard to slice.) If you don't oversweeten the crust and use a good raspberry jam (perhaps a no-sugar-added all-fruit one), it shouldn't be too sweet, and raspberries &amp;amp; white chocolate is always a good combination." />
  <row Id="18791" PostHistoryTypeId="2" PostId="9189" RevisionGUID="286a41b3-c471-4b1e-9326-0f94f1a9b08a" CreationDate="2010-11-16T22:27:25.650" UserId="2215" Text="**Beef**: You are probably overcooking your meat and/or you are using very low-fat cuts. &#xD;&#xA;&#xD;&#xA; - Don't cook beyond medium (Europe) / raw (Australia).&#xD;&#xA; - Cuts with high amounts of fat in the meat  (e.g. Scotch Fillet) are much harder to dry out than cuts with little fat (e.g. Rump Steak). &#xD;&#xA; - Marinating low fat beef, e.g. Rump Steak in olive oil, helps a lot against drying out.&#xD;&#xA;&#xD;&#xA;**Chicken breast**: I found this method to work very well: After turning the chicken breast over after about half the cooking time, place a lid on the frying pan for the second half. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="18792" PostHistoryTypeId="2" PostId="9190" RevisionGUID="4d40dc02-e7ee-4bd3-8681-80f083d5889c" CreationDate="2010-11-16T22:28:30.743" UserId="2882" Text="&lt;b&gt; Perhaps a little bit late, but ... &lt;/b&gt;&#xD;&#xA;&#xD;&#xA;There is a &quot;correct way&quot; to do it:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Of course there is a [video][2] :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fBc9O.png&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=KFGyWjvwjUU" />
  <row Id="18793" PostHistoryTypeId="2" PostId="9191" RevisionGUID="1cdaff63-9309-4c2f-a66e-8c0e6d19824d" CreationDate="2010-11-16T22:51:21.123" UserId="3388" Text="Why does heating bread (cinnamon buns) in a microwave make it rubbery, when a regular oven doesn't?  What are the chemical or structural changes?" />
  <row Id="18794" PostHistoryTypeId="1" PostId="9191" RevisionGUID="1cdaff63-9309-4c2f-a66e-8c0e6d19824d" CreationDate="2010-11-16T22:51:21.123" UserId="3388" Text="Why do microwave ovens make bread rubbery?" />
  <row Id="18795" PostHistoryTypeId="3" PostId="9191" RevisionGUID="1cdaff63-9309-4c2f-a66e-8c0e6d19824d" CreationDate="2010-11-16T22:51:21.123" UserId="3388" Text="&lt;bread&gt;&lt;microwave&gt;" />
  <row Id="18796" PostHistoryTypeId="2" PostId="9192" RevisionGUID="10f32249-3650-47d1-80f1-954b1556b683" CreationDate="2010-11-16T23:42:57.040" UserId="1393" Text="It is simply that the microwave heats primarily the water molecules, causing the bread to steam. A normal oven heats all of the molecules of the bread, and by the time the water is heavily steaming you will have pulled it out of the oven." />
  <row Id="18800" PostHistoryTypeId="2" PostId="9194" RevisionGUID="2ba146d1-5476-4920-b28c-74e4627c7fd3" CreationDate="2010-11-17T03:17:43.037" UserId="3095" Text="I put a sheet of tinfoil at the bottom of my oven to catch crumbs because I cook pizzas on the rack all the time.  This is ruining my pizzas though, because when the top is done the dough is still gooey.  Should I raise the pizza higher? Use a different material?  I donno if a pizza stone is an option... I often get papa murphies pizzas which say to cook in the tray and are usually quite large (16&quot;), but am willing to try breaking the rules if someone has some good experience with other methods." />
  <row Id="18801" PostHistoryTypeId="1" PostId="9194" RevisionGUID="2ba146d1-5476-4920-b28c-74e4627c7fd3" CreationDate="2010-11-17T03:17:43.037" UserId="3095" Text="tinfoil at the bottom of the oven (to catch crumbs) is ruining my pizzas" />
  <row Id="18802" PostHistoryTypeId="3" PostId="9194" RevisionGUID="2ba146d1-5476-4920-b28c-74e4627c7fd3" CreationDate="2010-11-17T03:17:43.037" UserId="3095" Text="&lt;pizza&gt;&lt;oven&gt;" />
  <row Id="18803" PostHistoryTypeId="2" PostId="9195" RevisionGUID="8ab83458-5376-4dc5-b618-bac9d2830bac" CreationDate="2010-11-17T03:23:17.683" UserId="2882" Text="The tinfoil is reflective so it bounces the radiation portion (probably not the convection) of heat transfer. You may experiment with a thin sheet of another (probably ferrous and non-reflective) material, taking care of heating it in the oven very well before putting your pizza in." />
  <row Id="18805" PostHistoryTypeId="5" PostId="9195" RevisionGUID="81d4702e-964d-4abd-8cf2-4970dfadcec1" CreationDate="2010-11-17T07:28:56.593" UserId="2882" Comment="added 85 characters in body" Text="Tinfoil is reflective so it bounces the radiation portion (probably not the convection) of heat transfer back to its source. That's why it is used to protect meats from browning in the oven. &#xD;&#xA;&#xD;&#xA;You may experiment with a thin sheet of another (probably ferrous and non-reflective) material, taking care of heating it in the oven very well before putting your pizza in." />
  <row Id="18806" PostHistoryTypeId="2" PostId="9196" RevisionGUID="e055ed89-e0c8-4073-abf2-c091edfa49c9" CreationDate="2010-11-17T11:18:09.200" UserId="3363" Text="Trying to maximise the oven rise of my loaf, and think I will try the steaming method, but what is the best way to do this in a domestic electric oven, and will could it damage my bread stone?" />
  <row Id="18807" PostHistoryTypeId="1" PostId="9196" RevisionGUID="e055ed89-e0c8-4073-abf2-c091edfa49c9" CreationDate="2010-11-17T11:18:09.200" UserId="3363" Text="domestic bread steaming -&gt; will my stone be okay?" />
  <row Id="18808" PostHistoryTypeId="3" PostId="9196" RevisionGUID="e055ed89-e0c8-4073-abf2-c091edfa49c9" CreationDate="2010-11-17T11:18:09.200" UserId="3363" Text="&lt;bread&gt;" />
  <row Id="18809" PostHistoryTypeId="2" PostId="9197" RevisionGUID="e3cd6e7e-4693-4526-93fa-0aa3779757aa" CreationDate="2010-11-17T11:25:32.270" UserId="3342" Text="I would probably go ahead and get a pizza stone. Even if you don't want to bake your pizza on it, you can just keep on the floor of your oven (unless you have exposed coils/burners there, in that case, go with the lowest rack).&#xD;&#xA;&#xD;&#xA;The pizza stone is easier to clean, and as an added bonus, it'll improve your oven by keeping a more even temperature in there." />
  <row Id="18810" PostHistoryTypeId="2" PostId="9198" RevisionGUID="c7d28d8b-4598-4c7e-acfb-debec0042d6b" CreationDate="2010-11-17T11:31:52.887" UserId="3342" Text="I would not go ahead and just toss water on the oven floor as this can both damage your oven, as well as lower its temperature.&#xD;&#xA;&#xD;&#xA;Instead, I would use a baking pan with some boiling water, put it on the lowest rack. The temperature of the oven will keep the water boiling, and thus releasing steam throughout the baking." />
  <row Id="18811" PostHistoryTypeId="5" PostId="9195" RevisionGUID="6cd692f4-256f-439d-b011-881b4cc67bae" CreationDate="2010-11-17T12:03:43.700" UserId="2882" Comment="added 262 characters in body" Text="Tinfoil is reflective so it bounces the radiation part (probably not the convection) of the heat transfer back to its source. That's why tinfoil  is used to protect meats from browning in the oven and also the reason why the thermos flask inside walls are mirrored (or plated? ... my English is awful)&#xD;&#xA;&#xD;&#xA;You may experiment with a thin sheet of another (probably ferrous and non-reflective) material, taking care of heating it in the oven very well before putting your pizza in.  &#xD;&#xA;&#xD;&#xA;This is an example of the correct use of tinfoil,   &#xD;&#xA;clearly opposed to your objectives.&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/xWXkP.jpg" />
  <row Id="18813" PostHistoryTypeId="2" PostId="9200" RevisionGUID="51d0a020-f058-41e3-9a98-01b1f5a96bdb" CreationDate="2010-11-17T14:43:38.587" UserId="2445" Text="In my house we use a pizza stone all the time.  Pizza, biscuits, bread.  It's the only way to get our oven to cook the top before the bottom side is blackened.  It cleans very easily too.  Much like cast iron, it becomes seasoned and is as good as non-stick by now.&#xD;&#xA;&#xD;&#xA;It will take longer to cook.  Where the time on pizzas before was roughly 13 minutes and the bottom would be the most cooked, now it takes 16 minutes and everything is cooked evenly.&#xD;&#xA;&#xD;&#xA;Coincidentally, I just saw this question after putting a pizza in the oven. 9am is a good time for pizza." />
  <row Id="18814" PostHistoryTypeId="2" PostId="9201" RevisionGUID="b429074c-f5ff-40b9-8268-023ef680e029" CreationDate="2010-11-17T14:54:30.530" UserId="2283" Text="I use ice cubes on a baking sheet, on the lowest rack setting, as I want the steam to be gentle on the bread and it seems to me that boiling water would give off too much steam. I put in ice cubes in at the beginning and then about half-way through. Generally I am looking for a better crust on the bread rather than a rise though so maybe that is where the boiling water would be beneficial. I have used both baking stones and terra cotta planter bottoms and it did not affect or harm either. " />
  <row Id="18815" PostHistoryTypeId="2" PostId="9202" RevisionGUID="97de2525-3e3d-4dbe-827c-42e175ab3869" CreationDate="2010-11-17T14:55:34.393" UserDisplayName="Anin" Text="You might also try baking a loaf of bread inside an enameled cast-iron Dutch oven.  There's plenty of steam released from a loaf of bread that's being baked anyway, and the Dutch oven keeps it close, forming that delightful crust on the outside.  I wish I could take credit for this one, but that comes from _Ratio_." />
  <row Id="18818" PostHistoryTypeId="6" PostId="9196" RevisionGUID="815d89b3-700d-49b4-bd6c-7bbca730937c" CreationDate="2010-11-17T15:41:58.943" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;oven&gt;&lt;pizza-stone&gt;" />
  <row Id="18821" PostHistoryTypeId="2" PostId="9204" RevisionGUID="35ecf9cf-1059-4dce-a3c2-651383083844" CreationDate="2010-11-17T19:01:24.443" UserId="2569" Text="I've read every question here that mentions brining a turkey, and I've seen conflicting remarks about whether the pan drippings are suitable for making gravy. (None of the existing questions actually address this point directly.)&#xD;&#xA;&#xD;&#xA;So: if I brine the turkey, will my mom still be able to make her amazing gravy from the drippings, or will the result be inedibly salty? Does this depend on the particular gravy recipe? (Mom's involves sour cream and garlic, and sometimes mushrooms.)" />
  <row Id="18822" PostHistoryTypeId="1" PostId="9204" RevisionGUID="35ecf9cf-1059-4dce-a3c2-651383083844" CreationDate="2010-11-17T19:01:24.443" UserId="2569" Text="Can you make pan gravy if the turkey was brined?" />
  <row Id="18823" PostHistoryTypeId="3" PostId="9204" RevisionGUID="35ecf9cf-1059-4dce-a3c2-651383083844" CreationDate="2010-11-17T19:01:24.443" UserId="2569" Text="&lt;turkey&gt;&lt;brining&gt;&lt;gravy&gt;" />
  <row Id="18824" PostHistoryTypeId="2" PostId="9205" RevisionGUID="c706a434-1205-4df7-ab11-5b52a433f7e0" CreationDate="2010-11-17T19:28:32.573" UserId="3348" Text="I've never had any problem using the drippings from a brined turkey for gravy, and I've probably done 10 of them.&#xD;&#xA;&#xD;&#xA;If you're particularly concerned about it, use the neck and giblets to make a plain stock and cook that down a fair amount to concentrate the flavor. You can use that for the gravy instead of the drippings and no worries about salt. Or you can use that to cut the drippings if you get to that point and feel they're too salty to use straight. In the worst case you'll wind up with more gravy than usual, and I don't see how that could be bad!" />
  <row Id="18825" PostHistoryTypeId="2" PostId="9206" RevisionGUID="f893898b-1106-43eb-b1d1-e09a767918e9" CreationDate="2010-11-17T19:34:11.303" UserId="2001" Text="I believe that I have made some of those conflicting comments.&#xD;&#xA;&#xD;&#xA;It is definitely possible to make an excellent pan gravy with the drippings from a brined turkey.&#xD;&#xA;&#xD;&#xA;It is also really easy to have the gravy turn out inedibly salty if you aren't careful.&#xD;&#xA;&#xD;&#xA;Make sure you follow the brining recipe. Don't have too high a concentration of salt and don't brine for too long. Rinse off the bird, inside and out, before roasting.&#xD;&#xA;&#xD;&#xA;I have also read, from reliable sources such as Harold McGee, that gravy is impossible. My own experience would suggest otherwise.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18826" PostHistoryTypeId="2" PostId="9207" RevisionGUID="c6aff017-3bfb-46b6-ba91-b66e10868cfa" CreationDate="2010-11-17T19:58:18.397" UserId="3399" Text="What is the difference between Prime Rib and a Standing Rib Roast? (and a &quot;rib eye roast&quot; while you're at it)" />
  <row Id="18827" PostHistoryTypeId="1" PostId="9207" RevisionGUID="c6aff017-3bfb-46b6-ba91-b66e10868cfa" CreationDate="2010-11-17T19:58:18.397" UserId="3399" Text="What is the difference between Prime Rib and a Standing Rib Roast?" />
  <row Id="18828" PostHistoryTypeId="3" PostId="9207" RevisionGUID="c6aff017-3bfb-46b6-ba91-b66e10868cfa" CreationDate="2010-11-17T19:58:18.397" UserId="3399" Text="&lt;ribs&gt;" />
  <row Id="18829" PostHistoryTypeId="2" PostId="9208" RevisionGUID="0642cf17-abf5-42bc-9da7-0e39ef97ca8f" CreationDate="2010-11-17T20:31:03.907" UserId="3400" Text="In parts of Germany they make a dish called Flammkuchen, which is a type of pizza. A traditional savoury topping is bacon + sour cream + onion, and a traditional sweet topping is sliced apple with Calvados and cream. I've eaten both versions, in Heidelberg and in the Black Forest, and I recommend them heartily.&#xD;&#xA;&#xD;&#xA;Here are some recipes. I've not made them, so I can't vouch for them.&#xD;&#xA;&#xD;&#xA;http://www.chefkoch.de/rs/s0/apfel+flammkuchen/Rezepte.html" />
  <row Id="18830" PostHistoryTypeId="2" PostId="9209" RevisionGUID="a08284a5-f359-47b7-b28d-80e71be064c3" CreationDate="2010-11-17T20:56:29.843" UserId="177" Text="http://en.wikipedia.org/wiki/Standing_rib_roast" />
  <row Id="18831" PostHistoryTypeId="6" PostId="9207" RevisionGUID="44ba44fd-1c44-4328-ad95-ec5f4af1c18d" CreationDate="2010-11-17T21:10:01.143" UserId="2047" Comment="edited tags" Text="&lt;beef&gt;&lt;ribs&gt;&lt;cut-of-meat&gt;" />
  <row Id="18832" PostHistoryTypeId="2" PostId="9210" RevisionGUID="15b93521-7604-41ec-82da-65fcc89b392a" CreationDate="2010-11-17T21:10:25.157" UserId="1816" Text="Prime rib can be either a steak sliced from the roast or from the roast.  In other words, it isn't a precise term.&#xD;&#xA;&#xD;&#xA;The standing rib roast is more precise.  You can get more than one prime rib steak from the standing rib roast.  The standing rib roast must have come from at least 2 of the ribs.&#xD;&#xA;&#xD;&#xA;A rib eye roast is simply another name for a standing rib roast.&#xD;&#xA;&#xD;&#xA;The prime rib (standing rib roast or steak cut from that area) is actually not required to be USDA prime beef." />
  <row Id="18833" PostHistoryTypeId="2" PostId="9211" RevisionGUID="eff05360-09d2-469a-9a09-5362a2d87882" CreationDate="2010-11-17T21:29:54.807" UserId="3401" Text="I use a large coffee filter.  This allows the crust to &quot;breathe&quot; better.   The beans go inside the filter and its easy to pull out once pre-baking is done." />
  <row Id="18834" PostHistoryTypeId="2" PostId="9212" RevisionGUID="a463cda8-d87f-4d92-8d35-a799c52c1b97" CreationDate="2010-11-17T22:24:52.563" UserId="2914" Text="I bought a piece of salami from a supermarket a week ago (a large chunk of a full sausage from the delicatessen, not sliced stuff in a pack) and I was wondering how long past the 'use by' date it's safe to eat the stuff. I know that the idea behind salami is that it can be store for many months at room temperature, but food bought from a modern supermarket usually bears little resemblance to the traditional meat. It's now a week past it's 'use by' date, and when trying a tiny piece earlier to see if it tasted ok, it had a slight sour taste to it, and I dared no go any further. Does this sound like it's not safe to eat, or is it stil ok if I can handle the new flavour?" />
  <row Id="18835" PostHistoryTypeId="1" PostId="9212" RevisionGUID="a463cda8-d87f-4d92-8d35-a799c52c1b97" CreationDate="2010-11-17T22:24:52.563" UserId="2914" Text="How long should you keep Salami for?" />
  <row Id="18836" PostHistoryTypeId="3" PostId="9212" RevisionGUID="a463cda8-d87f-4d92-8d35-a799c52c1b97" CreationDate="2010-11-17T22:24:52.563" UserId="2914" Text="&lt;salami&gt;" />
  <row Id="18837" PostHistoryTypeId="2" PostId="9213" RevisionGUID="31b2c7a9-b807-4854-9fc7-467c273d7af2" CreationDate="2010-11-17T22:27:47.923" UserId="3404" Text="Does a **convection microwave** make decent toast, as a toaster oven would or a bone fide oven set to broil?  I have read far and wide on the internet and in operating manuals for Sharp, Bosch, etc. convection microwaves and have come up empty handed.  I know you can't make toast in a microwave, but these are ***convection*** microwaves we're talking about here.&#xD;&#xA;&#xD;&#xA;Would prefer to hear from someone who actually owns one of these things instead of someone just reading things like &quot;CompuBroil®, CompuRoast®, CompuBake® - automatically compute broiling, roasting, and baking times/temperature settings.&quot; from the [www.sharpusa.com][1] website like me :-)&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sharpusa.com/ForHome/HomeAppliances/MicrowaveOvens/R1874.aspx" />
  <row Id="18838" PostHistoryTypeId="1" PostId="9213" RevisionGUID="31b2c7a9-b807-4854-9fc7-467c273d7af2" CreationDate="2010-11-17T22:27:47.923" UserId="3404" Text="Toast bread slices in a convection microwave?" />
  <row Id="18839" PostHistoryTypeId="3" PostId="9213" RevisionGUID="31b2c7a9-b807-4854-9fc7-467c273d7af2" CreationDate="2010-11-17T22:27:47.923" UserId="3404" Text="&lt;oven&gt;&lt;microwave&gt;" />
  <row Id="18840" PostHistoryTypeId="6" PostId="9212" RevisionGUID="45684a32-687d-4c28-844d-3b49f7d265a8" CreationDate="2010-11-17T22:50:30.010" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;salami&gt;" />
  <row Id="18841" PostHistoryTypeId="2" PostId="9214" RevisionGUID="4868aac1-8f6a-4be4-bfdb-61b9eeb4bc9d" CreationDate="2010-11-17T23:04:24.127" UserId="41" Text="I can't speak specifically to the shelf life of salami, especially considering all of the factors that come into play (source, type, age, storage, etc.), but when dealing with meat in general, you should never eat it if it smells or tastes &quot;off&quot;.  Smell is really the most reliable means of determining whether or not meat is still good - far more reliable than the use-by date.&#xD;&#xA;&#xD;&#xA;It's unusual for meat to smell or taste *sour* as a result of foodborne bacteria; sourness is more likely to be due to rancidity of the fats, which is of course equally dangerous, albeit in a different way.  Oxidation is very likely if the meat was not properly wrapped and/or stored in an airtight container.&#xD;&#xA;&#xD;&#xA;Of course, many people have trouble telling the difference between spoilage due to rancidity and spoilage due to bacteria, and so what you're perceiving as rancid (sour) may really be bacterial spoilage.&#xD;&#xA;&#xD;&#xA;Either way, if it tastes off, it's spoiled; don't eat it." />
  <row Id="18842" PostHistoryTypeId="6" PostId="9213" RevisionGUID="763243a1-4a40-4da7-8f19-c6c6a71b13c5" CreationDate="2010-11-17T23:06:21.113" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;microwave&gt;" />
  <row Id="18843" PostHistoryTypeId="5" PostId="9210" RevisionGUID="80fb22fa-6a98-4222-bfc5-1883c047c523" CreationDate="2010-11-17T23:44:37.953" UserId="1816" Comment="added 2 characters in body" Text="Prime rib can be either a steak sliced from the roast or the entire roast.  In other words, it isn't a precise term.&#xD;&#xA;&#xD;&#xA;The standing rib roast is more precise.  You can get more than one prime rib steak from the standing rib roast.  The standing rib roast must have come from at least 2 of the ribs.&#xD;&#xA;&#xD;&#xA;A rib eye roast is simply another name for a standing rib roast.&#xD;&#xA;&#xD;&#xA;The prime rib (standing rib roast or steak cut from that area) is actually not required to be USDA prime beef." />
  <row Id="18844" PostHistoryTypeId="2" PostId="9215" RevisionGUID="a5ce210b-2f7d-4953-813d-96774b30f876" CreationDate="2010-11-18T00:21:37.837" UserId="41" Text="Toasting bread involves the [Maillard Reaction][1] and requires a dry heat.  Toasters and toaster ovens (and conventional ovens) use radiant heat.  Convection ovens use convection, as the name implies, and this is most certainly a dry and very even heat; the question is whether or not a convection microwave actually provides a true convective environment, like a high-end convection oven.&#xD;&#xA;&#xD;&#xA;And that's where the problem generally lies.  Convection microwaves (AKA microwave convection ovens) are not not usually true convection ovens.  They use a combination of microwaves *and* convection currents, which will quickly cause steaming and inhibit the Maillard reaction.  This isn't really a problem with, say, chicken, but it's a big problem with bread.  You'll have many of the same problems you'd have with a regular microwave - the bread will burn before it toasts.&#xD;&#xA;&#xD;&#xA;What you really want is a [microwave toaster oven][2].  They exist, and are often very cheap.  If it doesn't actually bill itself as being a combination microwave/toaster oven, then it's not going to be very good at toasting.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;  [2]: http://www.nextag.com/microwave-toaster/stores-html" />
  <row Id="18845" PostHistoryTypeId="2" PostId="9216" RevisionGUID="a36bad8d-7314-4e2d-99fe-794a0f5ed437" CreationDate="2010-11-18T00:45:11.477" UserId="3405" Text="At home i have this knife:&#xD;&#xA;http://www.bedbathandbeyond.com/product.asp?SKU=11097073&amp;RN=1038&amp;&#xD;&#xA;&#xD;&#xA;I picked that one up several years ago, but haven't done much in the way of any maintenance on it. I did pick up a cheap sharpener but it didn't seem to have much effect so i stopped using it.&#xD;&#xA;&#xD;&#xA;The knife seems dull to me. It doesn't cut through things as easily as i think it should. For example, resting the blade on a ripe firm tomatoe, i would think the blade should be able to slice through without me applying much, or any, downward pressure and without pushing in the shape of the tomatoe. It should basically just start slicing through under it's own weight and without squishing the tomatoe at all.&#xD;&#xA;&#xD;&#xA;Let me know if that sounds like an unrealistic expectation.&#xD;&#xA;&#xD;&#xA;So i have 2 questions:&#xD;&#xA;&#xD;&#xA;1. is that (or was it before i didn't maintain it correctly) a good knife? In searching here i saw victorinox suggested as a good value. Is the one i have worth keeping or should i purchase a new one?&#xD;&#xA;&#xD;&#xA;2. Does anyone know of a chain store (or local store in the LA area) that i can take it to to get it re-sharpened? And what should i be doing to maintain it's usefulness after it's re-sharpened?&#xD;&#xA;&#xD;&#xA;I assume the answer to the 2nd part of question 2 is this: http://cooking.stackexchange.com/questions/315/how-do-you-care-for-your-knives - specifically the part about getting honing steel? does it matter which one i get or can i just get a $10-$15 one on amazon?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="18846" PostHistoryTypeId="1" PostId="9216" RevisionGUID="a36bad8d-7314-4e2d-99fe-794a0f5ed437" CreationDate="2010-11-18T00:45:11.477" UserId="3405" Text="knife advice - good knife and good care" />
  <row Id="18847" PostHistoryTypeId="3" PostId="9216" RevisionGUID="a36bad8d-7314-4e2d-99fe-794a0f5ed437" CreationDate="2010-11-18T00:45:11.477" UserId="3405" Text="&lt;knives&gt;" />
  <row Id="18848" PostHistoryTypeId="2" PostId="9217" RevisionGUID="917463fc-5cbc-4c63-b9b5-49464b465177" CreationDate="2010-11-18T01:34:43.473" UserId="1393" Text="One of the very best investments I've ever made in a kitchen tool is this [Chefs Choice knife sharpener][1]. It is motorized and has three levels of wheel - one for grinding out really bad knicks, one for sort of once-a-month resharpening and one for everyday honing that will leave your blade razor sharp. The angle guides make it nearly impossible to use wrong.&#xD;&#xA;&#xD;&#xA;Now I've got nothing against learning to use a whetstone or waterstone - I know how from woodworking. And I'm all for you learning how to use a steel. But realistically, most home cooks aren't going to do either of these things. A good, motorized sharpener that produces excellent results in seconds is the perfect solution.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/axc5Uo" />
  <row Id="18849" PostHistoryTypeId="5" PostId="9215" RevisionGUID="9d6ca56e-b02d-484e-ba81-c235d8367618" CreationDate="2010-11-18T01:51:56.913" UserId="41" Comment="deleted 4 characters in body" Text="Toasting bread involves the [Maillard Reaction][1] and requires a dry heat.  Toasters and toaster ovens (and conventional ovens) use radiant heat.  Convection ovens use convection, as the name implies, and this is most certainly a dry and very even heat; the question is whether or not a convection microwave actually provides a true convective environment, like a high-end convection oven.&#xD;&#xA;&#xD;&#xA;And that's where the problem generally lies.  Convection microwaves (AKA microwave convection ovens) are not usually true convection ovens.  They use a combination of microwaves *and* convection currents, which will quickly cause steaming and inhibit the Maillard reaction.  This isn't really a problem with, say, chicken, but it's a big problem with bread.  You'll have many of the same problems you'd have with a regular microwave - the bread will burn before it toasts.&#xD;&#xA;&#xD;&#xA;What you really want is a [microwave toaster oven][2].  They exist, and are often very cheap.  If it doesn't actually bill itself as being a combination microwave/toaster oven, then it's not going to be very good at toasting.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;  [2]: http://www.nextag.com/microwave-toaster/stores-html" />
  <row Id="18850" PostHistoryTypeId="2" PostId="9218" RevisionGUID="6be41f31-859b-4255-bc73-1aec21108749" CreationDate="2010-11-18T02:19:21.810" UserId="149" Text="Parchment paper instead of tin foil.&#xD;&#xA;" />
  <row Id="18851" PostHistoryTypeId="2" PostId="9219" RevisionGUID="655d58d8-1ce6-41cb-aa0f-ce231dd5ad04" CreationDate="2010-11-18T02:21:25.367" UserId="149" Text="For years, we've been making pasta sauce with extra firm tofu by following this procedure:&#xD;&#xA;&#xD;&#xA;1. cut tofu into pieces&#xD;&#xA;2. cover with water&#xD;&#xA;3. bring to boil&#xD;&#xA;4. drain&#xD;&#xA;5. mash with potato masher&#xD;&#xA;6. squeeze out water by wrapping in towel and twisting&#xD;&#xA;7. add to tomato sauce&#xD;&#xA;&#xD;&#xA;What's the food chemistry of what is happening here?" />
  <row Id="18852" PostHistoryTypeId="1" PostId="9219" RevisionGUID="655d58d8-1ce6-41cb-aa0f-ce231dd5ad04" CreationDate="2010-11-18T02:21:25.367" UserId="149" Text="What happens when in preparing crumbled tofu?" />
  <row Id="18853" PostHistoryTypeId="3" PostId="9219" RevisionGUID="655d58d8-1ce6-41cb-aa0f-ce231dd5ad04" CreationDate="2010-11-18T02:21:25.367" UserId="149" Text="&lt;tofu&gt;" />
  <row Id="18854" PostHistoryTypeId="2" PostId="9220" RevisionGUID="037b7d7d-747e-4cdd-ac8a-3002a512cb90" CreationDate="2010-11-18T02:43:16.680" UserId="2125" Text="Do you mix the corn starch into the water or can you add water to the corn starch...with the end goal of making a slurry.&#xD;&#xA;&#xD;&#xA;Then you add this to the sauce.&#xD;&#xA;&#xD;&#xA;Generally what proportions do you need?  How much water to how much cornstarch?&#xD;&#xA;&#xD;&#xA;Do you need to use more slurry to thicken more liquid?" />
  <row Id="18855" PostHistoryTypeId="1" PostId="9220" RevisionGUID="037b7d7d-747e-4cdd-ac8a-3002a512cb90" CreationDate="2010-11-18T02:43:16.680" UserId="2125" Text="What is the proper way to use corn starch to thicken sauces?" />
  <row Id="18856" PostHistoryTypeId="3" PostId="9220" RevisionGUID="037b7d7d-747e-4cdd-ac8a-3002a512cb90" CreationDate="2010-11-18T02:43:16.680" UserId="2125" Text="&lt;cornstarch&gt;&lt;sauces&gt;" />
  <row Id="18857" PostHistoryTypeId="2" PostId="9221" RevisionGUID="c26f4b16-55e1-4f84-9c6b-2b77f194a8b3" CreationDate="2010-11-18T02:47:03.317" UserId="3348" Text="I usually start small, with maybe a teaspoon of starch and a tablespoon of water. I guess that's roughly 2/1 water to starch by volume.&#xD;&#xA;&#xD;&#xA;You do need more starch slurry for more liquid, but I advocate for going cautiously and starting with a single &quot;dose&quot; and then seeing if it's enough." />
  <row Id="18858" PostHistoryTypeId="2" PostId="9222" RevisionGUID="bd471d1b-3318-47e7-add7-b8783c89c091" CreationDate="2010-11-18T03:04:01.960" UserId="1887" Text="If you're looking for smallish pieces, you can get a nut grinder -- they'll give you fairly uniform pieces without too much effort. But they can't do large pieces. &#xD;&#xA;&#xD;&#xA;Some examples can be found [here][1], [here][2], and [here][3]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thehomemarketplace.com/HomeMarketPlace/Shopping/ProductDetail.aspx?CID=Baking&amp;SCID=Baking+Accessories&amp;ProductID=0000112969&amp;SiteNum=0&#xD;&#xA;  [2]: http://www.epinions.com/review/Gemco_Nut_Mill_576/content_138886549124&#xD;&#xA;  [3]: http://www.toaster-oven.net/handcranknutchopper.aspx" />
  <row Id="18859" PostHistoryTypeId="2" PostId="9223" RevisionGUID="1c932865-6d5b-4cd4-90e9-1ca9c0f4c1ac" CreationDate="2010-11-18T04:25:01.423" UserId="2803" Text="My new range has a 17000 BTU burner (natural gas). It my first gas range. I have the feeling it is not that hot. &#xD;&#xA;&#xD;&#xA;- I can barely keep pasta water boiling (8 cups of water) with the broiler on high. I expected I'd have to lower the heat in order to avoir overspils.&#xD;&#xA;&#xD;&#xA;- I was not able to burn hamburgers in a cast iron pan. Not that I wanted to burn them, but I again I expected I'd have to lower the heat. I kept it on high for several minutes without any serious damage to the meet.&#xD;&#xA;&#xD;&#xA;Q1: How can I test if the burners are as hot as what they should be? &#xD;&#xA;&#xD;&#xA;Q2: Can something be wrong with the connection?&#xD;&#xA;&#xD;&#xA;Myabe my expections are too high after everone told me how amazingly hot and fast gas ranges are. The flames are blue so that seems to be ok." />
  <row Id="18860" PostHistoryTypeId="1" PostId="9223" RevisionGUID="1c932865-6d5b-4cd4-90e9-1ca9c0f4c1ac" CreationDate="2010-11-18T04:25:01.423" UserId="2803" Text="How hot is a gas burner supposed to be?" />
  <row Id="18861" PostHistoryTypeId="3" PostId="9223" RevisionGUID="1c932865-6d5b-4cd4-90e9-1ca9c0f4c1ac" CreationDate="2010-11-18T04:25:01.423" UserId="2803" Text="&lt;equipment&gt;" />
  <row Id="18862" PostHistoryTypeId="2" PostId="9224" RevisionGUID="9d9aef97-b7d4-45cf-abda-0033319fc78e" CreationDate="2010-11-18T04:29:12.007" UserId="3407" Text="When making the slurry, stir cornstarch into cold water until it has the consistency of cream. This can be set aside until it's needed, but be sure to stir it briefly before you pour it into the sauce to redistribute the starch molecules in the water. You should pour it into your sauce toward the end of its preparation.&#xD;&#xA;&#xD;&#xA;According to McGee you should use roughly 2/3 as much starch as you would flour. If you aren't using a recipe, add your slurry a bit at time until it's a thick as you like it. Also remember that the sauce will thicken a bit as it cools, so it should be a little bit thinner on the stove than you intend to serve it." />
  <row Id="18863" PostHistoryTypeId="2" PostId="9225" RevisionGUID="a544166e-5468-4fbe-bc2c-9554fc9e98ad" CreationDate="2010-11-18T04:40:23.583" UserId="1138" Text="I have the [Build-a-bear cake pan from Williams-Sonoma][1]. The cake recipe is as follows:&#xD;&#xA;&#xD;&#xA;* 3 cups (470g) all-purpose flour&#xD;&#xA;* 2 tsp baking powder&#xD;&#xA;* 1 1/2 tsp salt&#xD;&#xA;* 16 tbs (250g) unsalted butter&#xD;&#xA;* 2 cups (500g) sugar&#xD;&#xA;* 4 eggs&#xD;&#xA;* 1 1/3 cups milk&#xD;&#xA;* 1 1/2 tsp vanilla&#xD;&#xA;&#xD;&#xA;Sift together dry ingredients; cream butter, sugar, eggs; combine milk+vanilla; add flour to butter mixture alternating with the milk.  Bake at 325F for 45-55 mins.&#xD;&#xA;&#xD;&#xA;This cake made in a cake pan with two wells.  Each well is a vertical half of the seated teddy-bear.  When it is done you trim the cake with a knife then glue the halves together with icing.  This recipe makes a basic vanilla flavoured cake which is a bit on the dry side.  When it's slathered in mocha icing the dryness is ok but when I use fondant icing to decorate it's too dry overall.&#xD;&#xA;&#xD;&#xA;This year I want to make a bear cake again, however there are two changes I need to make.  First, I'd like to make the cake moister without sacrificing its physical durability (it needs to be able to sit up without crumbling apart).  Second, I need to replace the milk, eggs, and butter with non-dairy/non-eggs because my new son is allergic to milk and eggs.  I'd ask two separate questions but I think they both need to be addressed at the same time.&#xD;&#xA;&#xD;&#xA;How can I make this cake better tasting AND vegan?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://eternalephemeron.blogspot.com/2009/04/build-bear-part-two.html" />
  <row Id="18864" PostHistoryTypeId="1" PostId="9225" RevisionGUID="a544166e-5468-4fbe-bc2c-9554fc9e98ad" CreationDate="2010-11-18T04:40:23.583" UserId="1138" Text="How to veganize and improve this cake recipe?" />
  <row Id="18865" PostHistoryTypeId="3" PostId="9225" RevisionGUID="a544166e-5468-4fbe-bc2c-9554fc9e98ad" CreationDate="2010-11-18T04:40:23.583" UserId="1138" Text="&lt;substitutions&gt;&lt;cake&gt;&lt;vegan&gt;" />
  <row Id="18866" PostHistoryTypeId="5" PostId="9220" RevisionGUID="8283fc7d-0b22-4895-b79f-b40e062ad2b1" CreationDate="2010-11-18T05:05:02.837" UserId="2125" Comment="deleted 35 characters in body" Text="Do you mix the corn starch into the water or can you add water to the corn starch...with the end goal of making a slurry.&#xD;&#xA;&#xD;&#xA;Generally what proportions do you need?  How much water to how much cornstarch?&#xD;&#xA;&#xD;&#xA;Do you need to use more slurry to thicken more liquid?" />
  <row Id="18867" PostHistoryTypeId="2" PostId="9226" RevisionGUID="0a609019-69d1-4919-9be3-d7f58506eaed" CreationDate="2010-11-18T06:23:59.620" UserId="152" Text="To make it vegan is simple:&#xD;&#xA;&#xD;&#xA;* Replace the milk with any other kind of milk (soy, rice, hemp, etc.)&#xD;&#xA;* Replace butter with some kind of margarine (I recommend Earth Balance, but just pick anything that doesn't have trans fats)&#xD;&#xA;* Replace eggs with either commercial egg replacer, or &lt;a href=&quot;http://www.ehow.com/how_4410938_as-egg-replacement-egg-allergy.html&quot;&gt;apple sauce&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;As for making it moister, I have no idea." />
  <row Id="18868" PostHistoryTypeId="5" PostId="9224" RevisionGUID="632b1a43-1b6b-4628-ad33-f8a781107ec9" CreationDate="2010-11-18T06:26:42.407" UserId="3407" Comment="deleted 1 characters in body" Text="When making the slurry, stir cornstarch into cold water until it has the consistency of cream. This can be set aside until it's needed, but be sure to stir it briefly before you pour it into the sauce to redistribute the starch granules in the water. You should pour it into your sauce toward the end of its preparation.&#xD;&#xA;&#xD;&#xA;According to McGee you should use roughly 2/3 as much starch as you would flour. If you aren't using a recipe, add your slurry a bit at time until it's a thick as you like it. Also remember that the sauce will thicken a bit as it cools, so it should be a little bit thinner on the stove than you intend to serve it." />
  <row Id="18872" PostHistoryTypeId="2" PostId="9228" RevisionGUID="3f48fa5c-07c7-4f92-aca2-03f4691fa89d" CreationDate="2010-11-18T08:14:56.033" UserId="1393" Text="Something is very wrong there; you need to get this serviced right away. 17,000 BTU should be enough to keep a full rolling boil going on a pot much larger than 8 cups, or sear the daylights out of your burger. I'd go so far as to say I wouldn't use it until a service tech has looked at it." />
  <row Id="18874" PostHistoryTypeId="2" PostId="9229" RevisionGUID="b67af90a-6c9f-4ca9-b480-1a1758b110d6" CreationDate="2010-11-18T12:07:43.670" UserId="2882" Text="BTU means Brittish Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (Brittish units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / reuqired output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 2 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 Farenheit. Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/DCS-30-Inch-Range---17500-BTU-Burner-7979" />
  <row Id="18875" PostHistoryTypeId="2" PostId="9230" RevisionGUID="e0de971b-ee56-4272-8955-b03d5a57beb9" CreationDate="2010-11-18T12:25:45.573" UserId="641" Text="You can add cornstarch to any **cold** liquid, like orange juice or milk. When it's properly mixed, you can add it to the warm (hot) liquid you want to thicken." />
  <row Id="18876" PostHistoryTypeId="5" PostId="9229" RevisionGUID="fb899ebb-c927-4810-9c2f-3e482ac1ba39" CreationDate="2010-11-18T13:35:58.840" UserId="2882" Comment="added 124 characters in body" Text="BTU means Brittish Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (Brittish units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for reaching temp in 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / reuqired output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 2 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 Farenheit. Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working.&#xD;&#xA;&#xD;&#xA;Keep in mind that many approximations were done in this calc. No evaporisation, medium to heavy pot, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/DCS-30-Inch-Range---17500-BTU-Burner-7979" />
  <row Id="18877" PostHistoryTypeId="5" PostId="9229" RevisionGUID="14760650-3ca0-43b4-8b03-7a913b101d7d" CreationDate="2010-11-18T13:43:00.880" UserId="2882" Comment="added 30 characters in body" Text="BTU means Brittish Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (Brittish units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for reaching temp in 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for reaching boil in one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / required output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 2 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 F . Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working to compare with yours.&#xD;&#xA;&#xD;&#xA;Keep in mind that many approximations were done in this calc. No evaporisation, medium to heavy pot, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/DCS-30-Inch-Range---17500-BTU-Burner-79" />
  <row Id="18878" PostHistoryTypeId="2" PostId="9231" RevisionGUID="a3097f68-8eeb-4482-aa09-7582919c4a93" CreationDate="2010-11-18T14:41:56.900" UserId="2047" Text="There's a difference between sharpening and honing your knifes. If your knives need sharpening, you should take it to a professional. After a few years of moderate use, it's probably time. Michael has a good suggestion, but only if you plan on sharpening your knives often enough to make it worth it. For regular maintenance, you want to use a honing steel on your knives, which will straighten out any place where the edge has &quot;rolled&quot;. This does not actually &quot;sharpen&quot; the knife, as the sharpening process removes steel to create a new edge.&#xD;&#xA;&#xD;&#xA;There is some difference between honing steels. In my own research a little while back, I decided they fell into about 3 basic types:&#xD;&#xA;&#xD;&#xA; 1. &quot;Cheap&quot; - These are the $10 steels. They have small metal ridges running down the steel. These ridges are really too rough for honing, could remove steel from the blade, and won't put a very good finish on your edge.&#xD;&#xA; 2. &quot;Regular&quot; - These are the $30-ish steels, and the ones that come with most good knife sets (Wusthof, etc). They do not have ridges, but have a slightly rough finish. Properly used, this is the best choice for most people.&#xD;&#xA; 3. &quot;Combo&quot; - The $50+ honing steels are also sharpeners. They will have some sort of diamond-coat finish which will sharpen your knife as well as honing it. I've heard praise for these, but I prefer to separate the honing and sharpening steps. While a regular honing steel is safe to use on a regular basis, you should only use one of these about every 6 months to a year, or you'll grind down your knives too much.&#xD;&#xA;&#xD;&#xA;You can also get a ceramic honing rod, which would add an even finer finish, which you could use in addition to a regular honing steel.&#xD;&#xA;" />
  <row Id="18879" PostHistoryTypeId="2" PostId="9232" RevisionGUID="e812fb2c-bde6-4fb4-a314-0bc636e14d31" CreationDate="2010-11-18T14:56:15.683" UserId="2047" Text="I would replace the butter with a butter-flavored vegetable shortening (like Brendan said, it's best to avoid trans fats). However, butter is only about 80% fat and 20% water, so you may want to slightly reduce the amount of fat you're replacing it with and add a bit of extra liquid.&#xD;&#xA;&#xD;&#xA;For the egg, you can see the answers to this question: http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs&#xD;&#xA;&#xD;&#xA;In addition to egg replacer, making a flax seed egg is a fairly common way to vegan-ize a baking recipe that uses eggs." />
  <row Id="18880" PostHistoryTypeId="5" PostId="9229" RevisionGUID="3e8369e2-34d8-4f61-a2e5-dc3b23853038" CreationDate="2010-11-18T15:00:27.567" UserId="2882" Comment="edited body" Text="BTU means Brittish Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (Brittish units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for reaching temp in 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for reaching boil in one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / required output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 4 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 F . Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working to compare with yours.&#xD;&#xA;&#xD;&#xA;Keep in mind that many approximations were done in this calc. No evaporisation, medium to heavy pot, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5min.com/Video/DCS-30-Inch-Range---17500-BTU-Burner-79" />
  <row Id="18881" PostHistoryTypeId="2" PostId="9233" RevisionGUID="ed682af0-dd77-4291-9c22-6ebeb090305c" CreationDate="2010-11-18T15:09:30.633" UserId="1672" Text="The relevant calculation here is equilibrium: once the water's all at 100C, how much can you boil per second? belisarius' answer, estimating time to reach boil, is good too, but there are more variables involved, and it's that rolling boil you're trying to watch anyway.&#xD;&#xA;&#xD;&#xA;All you need to know here is the latent heat of vaporization for water. Assuming 100% efficiency:&#xD;&#xA;&#xD;&#xA;    17000 BTU/hour / (970 BTU/pound) = 0.0022 kg/s = 2.2 gram/s&#xD;&#xA;&#xD;&#xA;Scale that down by the fraction of the heat that goes into the pot instead of the air (probably 30-50%?); you should probably be expecting more like 1 gram/s. That's a pretty good amount of water to vaporize per second! Remember that while that's only 1 mL of water, steam is a lot less dense. A gram of saturated steam is 1.7 L at 1atm, 100C. Yikes!&#xD;&#xA;&#xD;&#xA;Upshot: yeah, you should have a lot of boiling going on there." />
  <row Id="18882" PostHistoryTypeId="2" PostId="9234" RevisionGUID="12211c1d-1303-4905-9730-3d02f1cc593e" CreationDate="2010-11-18T15:19:16.447" UserId="3400" Text="I use the same brand of knife as you (Henckels) and I have found it to be excellent.&#xD;&#xA;&#xD;&#xA;I have also tried many many different types of knife sharpener. I've tried stones and steels and wheels. Every time I pass a cooking shop I go and look at their knife sharpeners. And I've thrown them all away, except for the very cheapest: a simple Kitchen Devil ceramic wheel.&#xD;&#xA;&#xD;&#xA;http://www.cookingmarvellous.com/kitchen-devil-roll-sharpener-p-274.html&#xD;&#xA;&#xD;&#xA;Now I know the theory about sharpening versus honing and so on, and I know that if I use the Kitchen Devil then I am shortening the lifetime of my knife by steadily grinding away the steel. I'm prepared to live with that. What I get in return is very very easy sharpening, so easy I do it every time I cook, and I do it again every time I want to chop tomatoes or onions. I'll have to replace my knives after maybe 15 years, but I can live with that.&#xD;&#xA;" />
  <row Id="18883" PostHistoryTypeId="5" PostId="9229" RevisionGUID="097ae0eb-eba1-4f32-b19e-98bcfcd6be7c" CreationDate="2010-11-18T15:24:34.887" UserId="2882" Comment="deleted 24 characters in body" Text="BTU means Brittish Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (Brittish units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for reaching temp in 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for reaching boil in one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / required output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 4 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 F . Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working to compare with yours.&#xD;&#xA;&#xD;&#xA;Keep in mind that many approximations were done in this calc. No evaporisation, medium to heavy pot, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dailymotion.com/video/xeahuy" />
  <row Id="18884" PostHistoryTypeId="5" PostId="9233" RevisionGUID="6eaaeafd-9cb7-4d02-a394-5db9a56f2605" CreationDate="2010-11-18T15:34:03.500" UserId="1672" Comment="added 49 characters in body" Text="The relevant calculation here is equilibrium: once the water's all at 100C, how much can you boil per second? belisarius' answer, estimating time to reach boil, is good too, but there are more variables involved, and it's that rolling boil you're trying to watch anyway.&#xD;&#xA;&#xD;&#xA;All you need to know here is the latent heat of vaporization for water. Assuming 100% efficiency:&#xD;&#xA;&#xD;&#xA;    17000 BTU/hour / (970 BTU/pound) = 0.0022 kg/s = 2.2 gram/s&#xD;&#xA;&#xD;&#xA;Scale that down by the fraction of the heat that goes into the pot instead of the air (probably 30-50%? this includes heat loss out the sides of the pot); you should probably be expecting more like 1 gram/s. That's a pretty good amount of water to vaporize per second! Remember that while that's only 1 mL of water, steam is a lot less dense. A gram of saturated steam is 1.7 L at 1atm, 100C. Yikes!&#xD;&#xA;&#xD;&#xA;Upshot: yeah, you should have a lot of boiling going on there." />
  <row Id="18885" PostHistoryTypeId="2" PostId="9235" RevisionGUID="a931a0d1-c0a3-4ff4-8b5b-66a1077b07ed" CreationDate="2010-11-18T15:35:08.460" UserId="1816" Text="Henkels are good knives, but they are of the heavy German variety.  This does not fit all personal preferences.  Henkels are also not necessarily the world's best at holding a sharp edge, although they are much bettert ahn a regular cheap knife you'd pick up at a big box store.&#xD;&#xA;&#xD;&#xA;If you don't want to learn how to use a whetstone or a waterstone and do want to be able to sharpen your knife at home, you can get a fairly inexpensive [sharpener][1] made by Henkels for your knife.  Another option is to take it into a local store that does sharpening or ask your butcher where he gets his knives sharpened and have a professional do it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/J-A-Henckels-Twinsharp-Knife-Sharpener/dp/B00004RFMD" />
  <row Id="18886" PostHistoryTypeId="2" PostId="9236" RevisionGUID="4b02207e-0f15-41ff-8bb7-9fe3645dfaa9" CreationDate="2010-11-18T16:25:04.077" UserId="1393" Text="Ah, so the question is &quot;Why does boiling the tofu change its texture?&quot;. Answer: it doesn't. Try doing this recipe without boiling the tofu, I think you will find it is pretty much the same. I think if the boiling serves any purpose at all it is to remove any last remnant of taste from the tofu. I don't mash tofu often, but when I do, I never boil it and I've never had a problem." />
  <row Id="18887" PostHistoryTypeId="2" PostId="9237" RevisionGUID="9f1d4df2-a289-4b37-9d41-5578bff4b65b" CreationDate="2010-11-18T16:39:48.717" UserId="41" Text="Firm tofu is basically just soft tofu that's been pressed and drained.  If you went out and bought soft silken tofu then you could probably just mash it straight into your sauce; extra firm tofu is harder to mash simply because it has a much lower water content.  But as Michael says, you could still do it, it would just be a little more &quot;crumbly&quot;.&#xD;&#xA;&#xD;&#xA;I'm not really sure that there's any interesting or sophisticated chemical reaction going on here; you're just getting it wet, and being wet makes it softer and easier to mash up.  It's more or less the same thing that happens with pasta, except that tofu doesn't contain any starch and probably doesn't need the high temperatures, so I doubt you need boiling water for this; just soaking it would give you the same result and wouldn't hurt the flavour as much as boiling." />
  <row Id="18888" PostHistoryTypeId="2" PostId="9238" RevisionGUID="54c787f1-1ee3-4554-b4b4-5d046aafa7c5" CreationDate="2010-11-18T16:57:29.897" UserId="1184" Text="My daughter bought a fresh, organic, kosher turkey from Trader Joe's last night (her first turkey!), one week and a day before she will start cooking it. The company customer service representative as well as the store manager all reassure us that their turkeys are fine to refrigerate in the coldest part of the refrigerator for as long as 10 days. The turkey's sell-by date is Nov. 28 - two days after Thanksgiving.  The information on their own food storage guide as well as some other info I have read say that 1 - 2 days is the proper amount of time to store a fresh turkey.  TJ's says that the manner in which they transport their turkeys - at a nearly, but not quite frozen, state extends that time.  As long as she stores it unopened in the coldest, bottom part of her frig ( and she turned the temperature down as well ) are we fine?? She plans to brine the turkey a day or two ahead of cooking it also. &#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;" />
  <row Id="18889" PostHistoryTypeId="1" PostId="9238" RevisionGUID="54c787f1-1ee3-4554-b4b4-5d046aafa7c5" CreationDate="2010-11-18T16:57:29.897" UserId="1184" Text="Turkey Trauma Time! " />
  <row Id="18890" PostHistoryTypeId="3" PostId="9238" RevisionGUID="54c787f1-1ee3-4554-b4b4-5d046aafa7c5" CreationDate="2010-11-18T16:57:29.897" UserId="1184" Text="&lt;turkey&gt;" />
  <row Id="18891" PostHistoryTypeId="2" PostId="9239" RevisionGUID="dd3714f8-3aa5-4c05-a997-52e15a3bafc0" CreationDate="2010-11-18T17:07:51.657" UserId="3401" Text="The solidness is simply a result of how much liquid is in your recipe.   There are a number of ways to take liquid out, but I find the using the no-bake noodles works great, even when using a wet sauce, vegetables, etc." />
  <row Id="18892" PostHistoryTypeId="2" PostId="9240" RevisionGUID="aad74d67-d5c3-497f-958d-2cf1e28654ec" CreationDate="2010-11-18T17:15:36.707" UserId="3413" Text="When making a slurry, I find it easier to avoid lumps by adding the liquid to the starch a little at a time.  Then to use it, add a little slurry at a time to your sauce and bring it up to a bare simmer.  Then add more slurry as necessary to reach the desired thickness.&#xD;&#xA;&#xD;&#xA;Another idea if you don't care about the added fat is to make a roux with the cornstarch.  Since the roux is cooked you avoid the raw starch taste.  For roux, I never had any lump problems adding the starch directly to melted butter." />
  <row Id="18893" PostHistoryTypeId="2" PostId="9241" RevisionGUID="0c9cc3e7-c941-482b-85d6-4774989bc09c" CreationDate="2010-11-18T18:25:08.517" UserId="1769" Text="Look for a local company that sells bulk spices. &#xD;&#xA;&#xD;&#xA;Spices can get expensive and for some dishes you often use just a small amount. In Indian cuisine, you often toast the whole spices first, then either grind the spices or leave whole in some dishes. Look for a good spice grinder (a coffee grinder works as well). Some of the common spices are: cumin seed, coriander seeds, black mustard seeds, nigella seeds, cardamom pod, fenugreek, saffron or turmeric. " />
  <row Id="18894" PostHistoryTypeId="5" PostId="9223" RevisionGUID="917890eb-a34c-4262-9797-07c3e1507d2d" CreationDate="2010-11-18T19:57:58.513" UserId="210" Comment="edited body; edited body" Text="My new range has a 17000 BTU burner (natural gas). It my first gas range. I have the feeling it is not that hot. &#xD;&#xA;&#xD;&#xA;- I can barely keep pasta water boiling (8 cups of water) with the broiler on high. I expected I'd have to lower the heat in order to avoir overspils.&#xD;&#xA;&#xD;&#xA;- I was not able to burn hamburgers in a cast iron pan. Not that I wanted to burn them, but I again I expected I'd have to lower the heat. I kept it on high for several minutes without any serious damage to the meat.&#xD;&#xA;&#xD;&#xA;Q1: How can I test if the burners are as hot as what they should be? &#xD;&#xA;&#xD;&#xA;Q2: Can something be wrong with the connection?&#xD;&#xA;&#xD;&#xA;Maybe my expections are too high after everone told me how amazingly hot and fast gas ranges are. The flames are blue so that seems to be ok." />
  <row Id="18895" PostHistoryTypeId="5" PostId="9229" RevisionGUID="78c64eb5-2511-4904-b1b8-4884a2236e06" CreationDate="2010-11-18T19:59:41.463" UserId="210" Comment="fixed spelling or British and evaporation" Text="BTU means British Thermal Unit. So:&#xD;&#xA;&#xD;&#xA;lbs of water x temperature rise = BTUs required for one hour  (British units)&#xD;&#xA;&#xD;&#xA;(1 lb of water x 1 degree Fahrenheit) = 1 BTU for reaching temp in 1 hour (approx)  &#xD;&#xA;&#xD;&#xA;Let's do a simple calc:&#xD;&#xA;&#xD;&#xA;1) Suppose a 30% efficiency (you are heating air and pot too)  &#xD;&#xA;2) Four lbs water  &#xD;&#xA;3) 70 F as water initial temperature (212-70 = 142 to boil)  &#xD;&#xA;&#xD;&#xA;So:  &#xD;&#xA;&#xD;&#xA;(4 lb water x 142 F) * 3.,33 (eff) = 1900 BTUs for reaching boil in one hour&#xD;&#xA;&#xD;&#xA;17000/1900 = 9 (your burner output / required output to boil in 1 hour)&#xD;&#xA;&#xD;&#xA;60 mins / 9 = 7 mins&#xD;&#xA;&#xD;&#xA;So you could expect bringing to boil your 4 lbs of water in 7 mins in a 17.000 BTU burner starting from 70 F . Normal pressure and altitude, of course.  &#xD;&#xA;&#xD;&#xA;[Here][1] is a video of a 17.500 BTU burner working to compare with yours.&#xD;&#xA;&#xD;&#xA;Keep in mind that many approximations were done in this calc. No evaporation, medium to heavy pot, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dailymotion.com/video/xeahuy" />
  <row Id="18896" PostHistoryTypeId="5" PostId="9238" RevisionGUID="b84f95aa-4d8c-4612-b856-de46fc96770f" CreationDate="2010-11-18T21:50:33.200" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="My daughter bought a fresh, organic, kosher turkey from Trader Joe's last night (her first turkey!), 8 days before she will start cooking it.&#xD;&#xA;&#xD;&#xA;  * The company customer service representative as well as the store manager all reassure us that their turkeys are fine to refrigerate in the coldest part of the refrigerator for as long as 10 days.&#xD;&#xA;&#xD;&#xA;  * The turkey's sell-by date is Nov. 28 - two days after Thanksgiving.  The information on their own food storage guide as well as some other info I have read say that 1 - 2 days is the proper amount of time to store a fresh turkey.&#xD;&#xA;&#xD;&#xA;  * TJ's says that the manner in which they transport their turkeys - at a nearly, but not quite frozen, state extends that time.&#xD;&#xA;&#xD;&#xA;As long as she stores it unopened in the coldest, bottom part of her fridge (and turns the temperature down as well), will the turkey survive until Thanksgiving? She plans to brine the turkey a day or two ahead of cooking it also. " />
  <row Id="18897" PostHistoryTypeId="4" PostId="9238" RevisionGUID="b84f95aa-4d8c-4612-b856-de46fc96770f" CreationDate="2010-11-18T21:50:33.200" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="How long will a whole turkey keep in a refrigerator?" />
  <row Id="18898" PostHistoryTypeId="6" PostId="9238" RevisionGUID="b84f95aa-4d8c-4612-b856-de46fc96770f" CreationDate="2010-11-18T21:50:33.200" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;turkey&gt;" />
  <row Id="18899" PostHistoryTypeId="2" PostId="9242" RevisionGUID="2732a771-6a56-4f07-bbec-1e1a3edc719f" CreationDate="2010-11-18T22:01:31.723" UserId="41" Text="Not all turkeys are the same, and personally, I would not risk letting an entire turkey go rancid in the refrigerator.  There is *so* much you don't know about this turkey:&#xD;&#xA;&#xD;&#xA;  * How was it butchered?  In particular, how long was it sitting on the block and was it packed immediately afterward or left sitting out for a long time?&#xD;&#xA;&#xD;&#xA;  * How quickly was it cooled down to &quot;transporting&quot; temperature after butchering?&#xD;&#xA;&#xD;&#xA;  * Was it transported immediately, or was it stored for a while before transport, and if so, what were *those* storage conditions?&#xD;&#xA;&#xD;&#xA;  * How *specifically* was it transported?  What were the environmental conditions, aside from temperature?  Was it exposed to air?  Could it have picked up any other contaminants?&#xD;&#xA;&#xD;&#xA;  * Just how cold was the refrigerator at Trader Joe's?  Are you sure that it's consistently that cold?&#xD;&#xA;&#xD;&#xA;  * What if the turkey was shifted around?  For example, what if some other customer picked it up, tossed it in a shopping cart, then after an hour of shopping decided to put it back?&#xD;&#xA;&#xD;&#xA;  * How did *she* transport it?  I'm guessing in a non-temperature-controlled trunk?  How long was it in that condition/environment before finally making it into the fridge?&#xD;&#xA;&#xD;&#xA;  * Was the temperature in the fridge turned down as far as it can go long *before* putting the turkey in there?  If not, how long might it have taken to get down to the desired temperature, especially with a massive slightly-warmed-up turkey in there?&#xD;&#xA;&#xD;&#xA;  * How cold does her refrigerator get?  Is it a new refrigerator?  Are you both certain that it gets as cold as the rep at TJ's is assuming?  Have you actually stuck a thermometer in there to measure the environmental temperature around where the turkey would be stored?&#xD;&#xA;&#xD;&#xA;I'm not expecting you to answer any of these; my point is just that there are *so* many variables, so many things that can go wrong, and the quoted 10-day storage period (as well as the sell-by date) is for storage under *ideal* conditions.&#xD;&#xA;&#xD;&#xA;I've seen turkeys go rancid in the fridge after just 2 days.  I've seen others take longer, but still far less than 10 days to go rancid.  It's an incredibly frustrating *and completely avoidable* experience.  Just put it in the freezer!  She just needs to make sure she gives it a couple of days to thaw in the fridge, due to the size of the bird.  A half-frozen turkey on Thanksgiving day is almost as useless as a rancid one." />
  <row Id="18900" PostHistoryTypeId="2" PostId="9243" RevisionGUID="2f757c8b-4d70-4337-8ea8-cfb412487dac" CreationDate="2010-11-19T00:31:20.083" UserId="19" Text="I'm putting on a bagel &amp; lunch brunch this weekend for 40 people.&#xD;&#xA;&#xD;&#xA;I figure 2 bagels per person. How much lox should I order? How much cream cheese?" />
  <row Id="18901" PostHistoryTypeId="1" PostId="9243" RevisionGUID="2f757c8b-4d70-4337-8ea8-cfb412487dac" CreationDate="2010-11-19T00:31:20.083" UserId="19" Text="Amount of food to order for bagel &amp; lox brunch" />
  <row Id="18902" PostHistoryTypeId="3" PostId="9243" RevisionGUID="2f757c8b-4d70-4337-8ea8-cfb412487dac" CreationDate="2010-11-19T00:31:20.083" UserId="19" Text="&lt;bagels&gt;" />
  <row Id="18905" PostHistoryTypeId="2" PostId="9245" RevisionGUID="5c5e946b-cf76-4b3b-8e32-42b6876d965f" CreationDate="2010-11-19T01:50:38.330" UserId="3203" Text="Find some recent Indian immigrants whom are running night school cooking lessons, or make friends with same. It's the only way. Most books and things are very un-Indian&#xD;&#xA;&#xD;&#xA;" />
  <row Id="18906" PostHistoryTypeId="2" PostId="9246" RevisionGUID="94f56c47-f5ad-4376-bf3f-1894c27be65f" CreationDate="2010-11-19T03:37:15.490" UserId="452" Text="Given that the lox and cream cheese make it a more filling meal, I would think 1 bagel (2 halves) per person would be about right.&#xD;&#xA;&#xD;&#xA;I'd estimate maybe 3-4 tablespoons of cream cheese per person, and enough lox to cover each bagel half in a single generous layer (not sure about the weight, maybe 4oz per person?).&#xD;&#xA;&#xD;&#xA;Or, do an experiment. Make one bagel with lox and cream cheese and see how much you use. Then triple it, just in case." />
  <row Id="18907" PostHistoryTypeId="2" PostId="9247" RevisionGUID="99156978-f9be-4c60-a155-601f976dc0b0" CreationDate="2010-11-19T03:44:46.163" UserId="3234" Text="It is going to be how stingy or generous you want to be with your ingredients.  Two Bagels per person seems a lot when you are piling on the cream cheese and Lox.  But, per bagel this is what I would suggest:&#xD;&#xA;&#xD;&#xA;1 Bagel (2 halves)&#xD;&#xA;3-6 Tbsp Cream Cheese&#xD;&#xA;2.5-4 oz Lox&#xD;&#xA;(Optional)&#xD;&#xA;Tomatoes &#xD;&#xA;Onions&#xD;&#xA;Capers&#xD;&#xA;&#xD;&#xA;So for 40 people (giving 1 bagel per person)&#xD;&#xA;40 Bagels&#xD;&#xA;60-120 oz Cream Cheese&#xD;&#xA;100-160 oz Lox&#xD;&#xA;&#xD;&#xA;Of course if you want to go with 2 per person, double it.  I probably wouldn't go more than 1.5 bagles per person. " />
  <row Id="18908" PostHistoryTypeId="2" PostId="9248" RevisionGUID="c8562202-4966-4f13-beee-96f737aebcb0" CreationDate="2010-11-19T04:00:17.003" UserId="3348" Text="Whenever I broil something (like a piece of fish) in the oven, using either a 1/4 sheet pan or a 9 X 13 pan for example, any fats wind up burning onto the pan and I can't get the pan clean. It's almost like the pan which starts out nonstick winds up nonstick AND seasoned.&#xD;&#xA;&#xD;&#xA;Is there a way to keep the pans from getting the fats burned on, even in the short time in the broiler, or is there a type of pan that resists the &quot;seasoning&quot; that goes on, so it's easier to get them clean?&#xD;&#xA;&#xD;&#xA;As it stands now, we have a couple of pans that are safe to use in the broiler because they're already ruined. It would be nice to think there was a way to use whatever pan and not worry about it." />
  <row Id="18909" PostHistoryTypeId="1" PostId="9248" RevisionGUID="c8562202-4966-4f13-beee-96f737aebcb0" CreationDate="2010-11-19T04:00:17.003" UserId="3348" Text="Our broiler &quot;ruins&quot; pans when we use it..." />
  <row Id="18910" PostHistoryTypeId="3" PostId="9248" RevisionGUID="c8562202-4966-4f13-beee-96f737aebcb0" CreationDate="2010-11-19T04:00:17.003" UserId="3348" Text="&lt;cookware&gt;&lt;broiler&gt;" />
  <row Id="18911" PostHistoryTypeId="2" PostId="9249" RevisionGUID="8210f50c-0694-4478-9d65-16a29cc79fa0" CreationDate="2010-11-19T04:20:34.807" UserId="218" Text="General advice, any time you're cooking something that is going to become one with the pan under high heat, is to cover the pan with foil before you put the stuff on it.&#xD;&#xA;&#xD;&#xA;As another possibility you can buy a &lt;a href=&quot;http://www.sears.com/shc/s/p_10153_12605_00805510000P?sid=IDx20070921x00003a&amp;ci_src=14110944&amp;ci_sku=00805510000P&quot;&gt;stoneware baking sheet&lt;/a&gt;. They season more like cast iron, so burned on fat is fine. Or you could just &lt;i&gt;use&lt;/i&gt; cast iron...It's pretty much impossible to get something permanently stuck to cast iron, unless you were using it as a crucible to melt silver or something..." />
  <row Id="18915" PostHistoryTypeId="2" PostId="9251" RevisionGUID="bc65d72f-7e0e-48ff-a49f-3ac8328ef3f7" CreationDate="2010-11-19T04:49:00.417" UserId="3416" Text="I need a grille for doing mainly chicken, there is an inkling to buy a gas grille but I heard charcoal grilles are better for flavour, I like the convenience of gas, but flavour is compelling, is this true?" />
  <row Id="18916" PostHistoryTypeId="1" PostId="9251" RevisionGUID="bc65d72f-7e0e-48ff-a49f-3ac8328ef3f7" CreationDate="2010-11-19T04:49:00.417" UserId="3416" Text="Gas or charcoal grille which one to buy" />
  <row Id="18917" PostHistoryTypeId="3" PostId="9251" RevisionGUID="bc65d72f-7e0e-48ff-a49f-3ac8328ef3f7" CreationDate="2010-11-19T04:49:00.417" UserId="3416" Text="&lt;grilling&gt;" />
  <row Id="18919" PostHistoryTypeId="2" PostId="9252" RevisionGUID="3b061c27-347d-4ca1-b00f-623479c764e1" CreationDate="2010-11-19T06:10:08.350" UserId="3418" Text="There are many advantages to gas: better heat control, easier to clean, less potentially carcinogenic soot.&#xD;&#xA;&#xD;&#xA;In my experience, the flavor that can be imparted by charcoal is superior, especially with good charcoal like that sold at Trader Joes.&#xD;&#xA;&#xD;&#xA;However, I have not tried any of the wood slabs that are meant for use with grilling. Perhaps these have some effect on the difference. " />
  <row Id="18920" PostHistoryTypeId="2" PostId="9253" RevisionGUID="b4e3f518-0d72-4ed9-88b0-813136d1f8e4" CreationDate="2010-11-19T06:14:49.267" UserDisplayName="mark" Text="i think your oven is not hot enough, if you have dry to touch tops, it should always pop the base. these can be cooked as high as 180 deg ,time will depend on  the size you make them humidity will only affect the drying time for the tops.or mabey try raising the oven temp 20 deg to allow for the drop in temp when you are putting them in to cook this can be a common fault with baking good luck" />
  <row Id="18921" PostHistoryTypeId="2" PostId="9254" RevisionGUID="f8f6c486-03e0-45b3-83e7-5f9705142163" CreationDate="2010-11-19T06:44:50.983" UserId="3418" Text="Pasteurization does kill helpful bacteria along with any pathogens, and it also destroys vitamins [(Kilshaw et al 1982)][1]. And also see [wikipedia][3].&#xD;&#xA;&#xD;&#xA;Other than the effect of pasteurization on the milk per se, it is worth considering the health of the cows. Raw milk is more likely to be available from small herds that are pasture grazed, and more easily obtained fresh. By contrast, most of the pasteurized milk available in the store comes from large dairy farms that have as many cows producing as much milk as possible, and standard practices used to increase production include regular doses of antibiotics, hormones, and corn/soy feed. So pasteurized milk starts off less healthy before it is pasteurized. Add to that the effects of storage and it is clear that, in the absence of any pathogens, raw milk is healthier.&#xD;&#xA;&#xD;&#xA;Pasteurized milk also spoils, whereas raw milk transforms (e.g. to yogurt, cheese, etc) as it ages.&#xD;&#xA;&#xD;&#xA;Although I do know a local goat farmer who I trust and from whom I purchase raw milk, it is difficult to know the safety of milk from unregulated dairies. Knowing the farmer and the conditions of the herd provides valuable information. The one source of raw milk that I fully trust and think is likely safer than pasteurized milk in the store, based on their own self-regulation that includes much more intensive testing than required by the USDA, is ['Organic Pastures'][2]. Their website is a good resource for information on raw milk, and I believe that they ship. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Furthermore, it is worth noting that there have been plenty of listeria and salmonella outbreaks from pasteurized milk sold in stores. &#xD;&#xA;&#xD;&#xA;[P J Kilshaw, L M Heppell, J E Ford 1982. Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties. Arch Dis Child 1982;57:842-847 doi:10.1136/adc.57.11.842][1]&#xD;&#xA;&#xD;&#xA;[1]: http://adc.bmj.com/content/57/11/842.abstract&#xD;&#xA;&#xD;&#xA;[2]: http://www.organicpastures.com/&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Milk" />
  <row Id="18923" PostHistoryTypeId="5" PostId="9254" RevisionGUID="ef982669-b9f9-4d9c-807b-ec83200c0588" CreationDate="2010-11-19T06:51:50.997" UserId="3418" Comment="added 346 characters in body" Text="Pasteurization does kill helpful bacteria along with any pathogens, and it also destroys vitamins [(Kilshaw et al 1982)][1]. And also see [wikipedia][3].&#xD;&#xA;&#xD;&#xA;Other than the effect of pasteurization on the milk per se, it is worth considering the health of the cows. Raw milk is more likely to be available from small herds that are pasture grazed, and more easily obtained fresh. By contrast, most of the pasteurized milk available in the store comes from large dairy farms that have as many cows producing as much milk as possible, and standard practices used to increase production include regular doses of antibiotics, hormones, and corn/soy feed. So pasteurized milk starts off less healthy before it is pasteurized. Add to that the effects of storage and it is clear that, in the absence of any pathogens, raw milk is healthier.&#xD;&#xA;&#xD;&#xA;Pasteurized milk also spoils, whereas raw milk transforms (e.g. to yogurt, cheese, etc) as it ages.&#xD;&#xA;&#xD;&#xA;The problem with raw milk safety is that it doesn't scale well [(Steele et al 1997)][4]. Although I do know a local goat farmer who I trust and from whom I purchase raw milk, it is difficult to know the safety of milk from unregulated dairies. Knowing the farmer and the conditions of the herd provides valuable information. The one source of raw milk that I fully trust and think is likely safer than pasteurized milk in the store, based on their own self-regulation that includes much more intensive testing than required by the USDA, is ['Organic Pastures'][2]. Their website is a good resource for information on raw milk, and I believe that they ship. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Furthermore, it is worth noting that there have been plenty of listeria and salmonella outbreaks from pasteurized milk sold in stores. &#xD;&#xA;&#xD;&#xA;[P J Kilshaw, L M Heppell, J E Ford 1982. Effects of heat treatment of cow's milk and whey on the nutritional quality and antigenic properties. Arch Dis Child 1982;57:842-847 doi:10.1136/adc.57.11.842][1]&#xD;&#xA;&#xD;&#xA;[Steele et al 1997 Survey of Ontario Bulk Tank Raw Milk for Food-Borne Pathogens&#xD;&#xA;Journal of Food Protection, Volume 60, Number 11, November 1997 , pp. 1341-1346(6)][4]&#xD;&#xA;&#xD;&#xA;[1]: http://adc.bmj.com/content/57/11/842.abstract&#xD;&#xA;&#xD;&#xA;[2]: http://www.organicpastures.com/&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Milk&#xD;&#xA;[4]: http://www.ingentaconnect.com/content/iafp/jfp/1997/00000060/00000011/art00008" />
  <row Id="18924" PostHistoryTypeId="2" PostId="9255" RevisionGUID="e5bb7b25-d4a5-448d-9b4a-139d50d40f7e" CreationDate="2010-11-19T07:01:33.217" UserId="1870" Text="This is very subjective but I think charcoal grilled food is better. Although I have found that larger quantities is easier to make on a gas grille because it is easier to keep the temperature on the same level for a longer time." />
  <row Id="18925" PostHistoryTypeId="2" PostId="9256" RevisionGUID="9a353563-e767-452d-9ab6-7a8dae9da61d" CreationDate="2010-11-19T08:18:17.240" UserId="2065" Text="I made this biscotti recipe yesterday - [Fruity Christmas Biscotti][1]. It contains plain flour, baking powder, mixed spice, golden caster sugar and eggs. The recipe also calls for raisins, dried cherries and nuts which I substituted dried cranberries and white chocolate chips for.&#xD;&#xA;&#xD;&#xA;I love the recipe but it was a bit hard - I know biscotti is supposed to be hard but is there any way I can make it chewier or softer? I'm really looking for an ingredient to add, or to change the quantity of something that is already in the recipe rather than storage suggestions like putting an apple in the box with the biscuits.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/8022/fruity-christmas-biscotti" />
  <row Id="18926" PostHistoryTypeId="1" PostId="9256" RevisionGUID="9a353563-e767-452d-9ab6-7a8dae9da61d" CreationDate="2010-11-19T08:18:17.240" UserId="2065" Text="How to make softer biscotti?" />
  <row Id="18927" PostHistoryTypeId="3" PostId="9256" RevisionGUID="9a353563-e767-452d-9ab6-7a8dae9da61d" CreationDate="2010-11-19T08:18:17.240" UserId="2065" Text="&lt;baking&gt;" />
  <row Id="18928" PostHistoryTypeId="2" PostId="9257" RevisionGUID="1f830640-90d4-4da6-9319-7b0c5a9b5f12" CreationDate="2010-11-19T10:13:52.330" UserId="3248" Text="Mr Shiny and New you have a real problem here to replace 4 eggs in a 3 cup flour mix. I have successfully made a cake with half the flour and replaced the eggs with 1 teaspoon of bicarbonate soda in with baking powder and 1 tablespoon of lemon juice or vinegar and if this was unsuccessful my next trial would be to use the egg replacer with the vinegar and bi-carbonate of soda together in the cake. The amount of flour is the reference point requiring the balance of ingredients for a normal cake to be produced. My cupcake recipe uses 1 1/2 cups of self raising flour and 1 tablespoon of lemon juice, my mango cake recipe is the same flour but mango fruit and juice replaces the acid and the bicarbonate soda (same amount) works to give the cake lift even though there is a lot of dried fruit in the mix. The recipe is on the net and the only thing I do not add is the eggs, all other ingredients are the same. My next option would be to halve the recipe and make an egg replacement as I have suggested. I would also use any of the other advice above myself as it has worked for me in baking without eggs in the past." />
  <row Id="18929" PostHistoryTypeId="5" PostId="8856" RevisionGUID="fd88650c-fbba-49fa-a726-d71dd2c5b355" CreationDate="2010-11-19T10:35:15.400" UserId="3248" Comment="Recognise the answers and new directions that I can explore and believe that the question posed has been answered." Text="I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and serious effort was needed to just get the spoon or scoop into the frozen delight help please. All recipes made were made dairy free using soy and tofu bases.&#xD;&#xA;&#xD;&#xA;The responses to this question have been very helpful and have given me new directions to explore. I believe now the product I want to create is achievable. Thank you everyone." />
  <row Id="18930" PostHistoryTypeId="2" PostId="9258" RevisionGUID="777941f3-8bc8-4e4c-b3e9-77cb5765248c" CreationDate="2010-11-19T10:49:44.687" UserId="3248" Text="Bluebelle When I was a child my mother made a Xmas cake. This was a recipe unknown to her at the time. The inside of the tin was lined with the accepted brown paper stuck to the tin with fat. The outside of the tin was covered with 4 layers of newspaper and the cooking time was over an hour longer (about four and a half hours). I also remember her saying that the oven temperature would not be cool enough and doing both linings would allow a longer time in the oven at the higher temperature. The outside paper acted in the same way that we now use aluminium foil while cooking in the microwave. It was also known the brown paper was least 3 time the cost of a newspaper in the early 1960s." />
  <row Id="18931" PostHistoryTypeId="2" PostId="9259" RevisionGUID="c7edf3e7-c145-4340-b8a0-d2fdcb5426dc" CreationDate="2010-11-19T11:21:18.713" UserId="3248" Text=" I use a nutritional aid, Food File, and it sits on my computer ready for me to use. There is amaranth, a grain from the Incas and a product, soy isolate, both very high in calcium. I do understand the issues with soy isolate but perhaps a related source such as okara may also have new information about nutrient values available in this food. I hope this helps Ocaasi." />
  <row Id="18932" PostHistoryTypeId="5" PostId="9259" RevisionGUID="944cacbb-7f3a-444d-8815-fe49dde8049f" CreationDate="2010-11-19T11:32:01.293" UserId="3248" Comment="Used wrong name for person making query." Text=" I use a nutritional aid, Food File, and it sits on my computer ready for me to use. There is amaranth, a grain from the Incas and a product, soy isolate, both very high in calcium. I do understand the issues with soy isolate but perhaps a related source such as okara may also  have new information about nutrient values available in this food. I hope this helps luls. Sorry I put in the wrong name." />
  <row Id="18933" PostHistoryTypeId="2" PostId="9260" RevisionGUID="f02a7171-039a-4d32-83f0-c9229e4f91e4" CreationDate="2010-11-19T12:11:28.743" UserId="2065" Text="I am making [these muffins][1] but would like to freeze half the mixture - will this be ok or will it affect how they cook/rise/taste when I cook my second batch (from the frozen mixture)?&#xD;&#xA;&#xD;&#xA;(Recipe contains - self raising flour, bicarb soda, golden caster sugar, chocolate, dried cranberries, butter, eggs, yoghurt)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/1737/choccherry-muffins" />
  <row Id="18934" PostHistoryTypeId="1" PostId="9260" RevisionGUID="f02a7171-039a-4d32-83f0-c9229e4f91e4" CreationDate="2010-11-19T12:11:28.743" UserId="2065" Text="Can I freeze muffin mixture?" />
  <row Id="18935" PostHistoryTypeId="3" PostId="9260" RevisionGUID="f02a7171-039a-4d32-83f0-c9229e4f91e4" CreationDate="2010-11-19T12:11:28.743" UserId="2065" Text="&lt;baking&gt;&lt;freezing&gt;&lt;muffins&gt;" />
  <row Id="18936" PostHistoryTypeId="2" PostId="9261" RevisionGUID="1ec6e377-8f36-4b2e-93f4-2516e2aca9d6" CreationDate="2010-11-19T13:05:57.520" UserId="1816" Text="To make cookies chewier, try more egg yolks.  For that recipe I'd consider substituting one full egg for two egg yolks.  This adds fat, which inhibits gluten development and increases chewiness.&#xD;&#xA;&#xD;&#xA;In general, though, if I was going for soft I'd not make biscotti.  I'd make drop cookies." />
  <row Id="18937" PostHistoryTypeId="2" PostId="9262" RevisionGUID="e0323b83-291c-4f66-886a-888da723fa05" CreationDate="2010-11-19T14:45:49.887" UserId="3348" Text="Couldn't you just shorten the cooking time (or lower the temperature) for one or both of the baking stages?" />
  <row Id="18938" PostHistoryTypeId="2" PostId="9263" RevisionGUID="28c560c8-bf47-445f-ab5a-997cb2c990e0" CreationDate="2010-11-19T14:46:34.940" UserId="2882" Text="My kids love a similar recipe, but they also like them softer. What I do is reducing the second baking time by half.  &#xD;&#xA;&#xD;&#xA;Be aware that the shelf life of the biscotti is also reduced! ... Not a problem in my case since they don't survive more than two days ...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fastrecipes.com/recipe/komish-broit-2009051722093/" />
  <row Id="18939" PostHistoryTypeId="2" PostId="9264" RevisionGUID="f902e257-0cde-4d11-bc66-0cf42226ebd9" CreationDate="2010-11-19T14:54:31.813" UserId="3348" Text="Once you've got your wet ingredients in there the timer is running. The chemical rising action only lasts a little while, and you want as much of that as possible to happen while the muffins are in the oven. If you wait past that window your muffins aren't going to rise very well, if at all, and I think you'd definitely run into that with freezing the mixture.&#xD;&#xA;&#xD;&#xA;Even if freezing the batter would stop the chemical reaction (which I seriously doubt), you wouldn't be able to make use of that fact. Using a conventional freezer, the cooling process is going to be fairly gradual. Your batter is going to be at an active temperature for quite a while before eventually reaching the mythical non-reactive temperature--far longer than the chemical rising action lasts. And then as you thaw the batter you have another lengthy period where your chemical clock is ticking, long before you can get it in the oven." />
  <row Id="18940" PostHistoryTypeId="2" PostId="9265" RevisionGUID="f0902900-8f3f-460d-a14f-b12030a35f56" CreationDate="2010-11-19T14:59:14.980" UserId="3416" Text="I am trying to toast bread in a gas oven on a rack about 8 inches from bottom, but all the toast in the centre part of the rack are burnt and the ones to the sides are perfect, is this a normal thing with gas ovens or is my oven faulty? The bottom cover is in place I have not adjusted anything, I use a temperature setting of 180 degrees Celsius. Please do not chastise me for trying this I am just experimenting to see if I can Economize on equipment and even energy as most of the times something else will be going in the oven.&#xD;&#xA;&#xD;&#xA;I suspect that it is because of where the flame is at the bottom and that I could place a thick metal plate on the centre of the oven floor, to prevent this, but I prefer to hear from someone with experience or any other expert." />
  <row Id="18941" PostHistoryTypeId="1" PostId="9265" RevisionGUID="f0902900-8f3f-460d-a14f-b12030a35f56" CreationDate="2010-11-19T14:59:14.980" UserId="3416" Text="Toasting bread in a gas oven" />
  <row Id="18942" PostHistoryTypeId="3" PostId="9265" RevisionGUID="f0902900-8f3f-460d-a14f-b12030a35f56" CreationDate="2010-11-19T14:59:14.980" UserId="3416" Text="&lt;oven&gt;" />
  <row Id="18943" PostHistoryTypeId="5" PostId="9263" RevisionGUID="c25a851e-68e4-4f0f-b111-8b03abaf24c9" CreationDate="2010-11-19T15:15:24.427" UserId="2882" Comment="added 1356 characters in body" Text="My kids love a similar recipe, but they also like them softer. What I do is reducing the second baking time by half.  &#xD;&#xA;&#xD;&#xA;Be aware that the shelf life of the biscotti is also reduced! ... Not a problem in my case since they don't survive more than two days ...&#xD;&#xA;&#xD;&#xA;&lt;b&gt;Edit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;[Some history:][1] &#xD;&#xA;&#xD;&#xA;&gt;Though modern biscotti are associated with the Tuscan region of Italy, the popular Italian cookie traces its origins to Roman times. The word biscotto derives from “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). The Roman biscotti were more about convenience food for travelers rather than a pleasurable treat for leisurely diners. Unleavened, finger-shaped wafers were baked first to cook them, then a second time to completely dry them out, making them durable for travel and nourishment for the long journeys—Pliny boasted that they would be edible for centuries. Biscotti were a staple of the diet of the Roman Legions.&#xD;&#xA;&#xD;&#xA;&gt;After the fall of the Roman Empire in 455 C.E, the country was repeatedly sacked by the Visigoths, the Vandals and others. The people did their best to survive; there was no culinary development. But with the Renaissance, cuisine also flowered. Biscotti re-emerged in Tuscany, credited to a Tuscan baker who served them with the local sweet wine. Their dry, crunchy texture was deemed to be the perfect medium to soak up the wine (and how much more flavorful than dunking a donut in coffee!). Centuries later, many still agree that dipping biscotti into Vin Santo is a perfect way to end a meal, or to while away an hour at a café. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thenibble.com/reviews/main/cookies/cookies2/the-origin-of-biscotti.asp" />
  <row Id="18944" PostHistoryTypeId="6" PostId="9265" RevisionGUID="66cb1b34-0873-4004-aeee-ef183e0e9e1a" CreationDate="2010-11-19T15:15:37.880" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;oven&gt;" />
  <row Id="18945" PostHistoryTypeId="2" PostId="9266" RevisionGUID="60f11330-4d6a-4088-ad2f-fe9114761b38" CreationDate="2010-11-19T15:22:41.460" UserId="41" Text="Muffins are a [quick bread][1], same as waffles, so the answer to [Can you freeze waffle batter?][2] applies equally well here.&#xD;&#xA;&#xD;&#xA;You *can* freeze it, and it will keep the batter from *spoiling*, but it will not maintain the quality.  It won't rise very well when you thaw it and try to bake it.&#xD;&#xA;&#xD;&#xA;I would suggest that instead, you freeze the wet and dry ingredients separately; measure them out into the portion sizes that you intend to use, and when you want to make more muffins, combine them after thawing them.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Quick_bread&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/8681/41" />
  <row Id="18946" PostHistoryTypeId="6" PostId="9256" RevisionGUID="813f6da0-641a-4379-8502-00848d517dad" CreationDate="2010-11-19T15:24:07.857" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;italian-cuisine&gt;" />
  <row Id="18947" PostHistoryTypeId="6" PostId="373" RevisionGUID="5b3e14dc-f321-4f76-a09f-2b23d95cf4e7" CreationDate="2010-11-19T15:27:46.370" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;pastry&gt;&lt;egg-whites&gt;&lt;mixing&gt;" />
  <row Id="18948" PostHistoryTypeId="2" PostId="9267" RevisionGUID="6069311d-2474-49ae-bf66-dcd0a7b002ee" CreationDate="2010-11-19T16:14:10.903" UserId="3423" Text="Last week, a friend helped us out with a trip to Costco (long story, we didn't have time to cook, or grocery shop for a couple of days), and while she got us some really good stuff, one of the things I'm questioning is the purchase of a package of american cheese.  Can anyone suggest what to do with 120 slices of cheese?  We don't eat this often, and our church isn't having any bbq's anytime soon, so we're kinda at a loss as to what we should do with all this.  Thanks." />
  <row Id="18949" PostHistoryTypeId="1" PostId="9267" RevisionGUID="6069311d-2474-49ae-bf66-dcd0a7b002ee" CreationDate="2010-11-19T16:14:10.903" UserId="3423" Text="What do I do with all this cheese?" />
  <row Id="18950" PostHistoryTypeId="3" PostId="9267" RevisionGUID="6069311d-2474-49ae-bf66-dcd0a7b002ee" CreationDate="2010-11-19T16:14:10.903" UserId="3423" Text="&lt;cheese&gt;" />
  <row Id="18951" PostHistoryTypeId="5" PostId="9266" RevisionGUID="44849c4d-731f-456b-a9cd-f9b855350c10" CreationDate="2010-11-19T16:14:53.100" UserId="41" Comment="added 72 characters in body" Text="Muffins are a [quick bread][1], same as waffles, so the answer to [Can you freeze waffle batter?][2] applies equally well here.&#xD;&#xA;&#xD;&#xA;You *can* freeze it, and it will keep the batter from *spoiling*, but it will not maintain the quality.  It won't rise very well when you thaw it and try to bake it.&#xD;&#xA;&#xD;&#xA;I would suggest that instead, you freeze the wet and dry ingredients separately; measure them out into the portion sizes that you intend to use, and when you want to make more muffins, combine them after thawing them.&#xD;&#xA;&#xD;&#xA;(Or, as Joe suggests - just freeze the finished muffins themselves.)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Quick_bread&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/8681/41" />
  <row Id="18952" PostHistoryTypeId="2" PostId="9268" RevisionGUID="61030e9f-f431-42e4-8802-c3301dee7337" CreationDate="2010-11-19T16:15:05.100" UserId="2882" Text="We do that frequently. Hot spots develop in our oven too, but we control the thing by just swapping the bread fron center to edges twice along the process.  &#xD;&#xA;&#xD;&#xA;I think adding a &quot;thick metal plate&quot; would do too, but the toasting time will increase (or at least the time needed to pre-heat the oven will be greater).&#xD;&#xA;&#xD;&#xA;HTH!" />
  <row Id="18953" PostHistoryTypeId="2" PostId="9269" RevisionGUID="7e8db9e5-f878-4d30-8380-91d2fe0f822e" CreationDate="2010-11-19T16:20:54.423" UserId="1769" Text="Buy the packaged crescent rolls and roll a slice of cheese in each roll before you bake it...just in time for Thanksgiving! Alternately, you can roll it with a slice of meat and mini flat breads for a quick snack. " />
  <row Id="18954" PostHistoryTypeId="2" PostId="9270" RevisionGUID="2f4d846f-10c5-43fb-8788-c956d19a1154" CreationDate="2010-11-19T16:26:22.967" UserId="177" Text="The first thing that comes to mind: Mac &amp; Cheese.  Combine, melt, mix and you've got enough to feed your entire congregation :&gt;)" />
  <row Id="18955" PostHistoryTypeId="5" PostId="9268" RevisionGUID="b82d49c5-ae0a-436f-83e3-8698027ba66f" CreationDate="2010-11-19T16:29:42.253" UserId="2882" Comment="edited body" Text="We do that frequently. Hot spots develop in our oven too, but we control the thing by just swapping the bread from center to edges twice along the process.  &#xD;&#xA;&#xD;&#xA;I think adding a &quot;thick metal plate&quot; would do too, but the toasting time will increase (or at least the time needed to pre-heat the oven will be greater).&#xD;&#xA;&#xD;&#xA;HTH!" />
  <row Id="18956" PostHistoryTypeId="2" PostId="9271" RevisionGUID="559af60a-0057-424d-b30d-540d47e51cc5" CreationDate="2010-11-19T16:30:35.797" UserId="3416" Text="Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions, my assumption could be wrong here, I am not a chef but a poor father trying to cook, now this green onion, onion comparison is as a result of me wanting to replace Escallion in some Caribbean recipes with onion, considering that Information on some internet sites say that Escallion is green onion, but confusingly some Caribbean cooking websites are saying that Escallion is not green onion, could someone clear this up for me? Can Escallion be replaced by onion?" />
  <row Id="18957" PostHistoryTypeId="1" PostId="9271" RevisionGUID="559af60a-0057-424d-b30d-540d47e51cc5" CreationDate="2010-11-19T16:30:35.797" UserId="3416" Text="Can Escallion be replaced by onion?" />
  <row Id="18958" PostHistoryTypeId="3" PostId="9271" RevisionGUID="559af60a-0057-424d-b30d-540d47e51cc5" CreationDate="2010-11-19T16:30:35.797" UserId="3416" Text="&lt;onions&gt;" />
  <row Id="18959" PostHistoryTypeId="2" PostId="9272" RevisionGUID="274575b3-c494-4fa4-b483-c96f4e052349" CreationDate="2010-11-19T16:35:31.960" UserId="3425" Text="first of all, basically what is the difference?&#xD;&#xA;&#xD;&#xA;what are their uses and is there a big difference? for example is there a case where I should use pure butter for some things but never a spread or vice versa? When the recipe says butter which one should I use?" />
  <row Id="18960" PostHistoryTypeId="1" PostId="9272" RevisionGUID="274575b3-c494-4fa4-b483-c96f4e052349" CreationDate="2010-11-19T16:35:31.960" UserId="3425" Text="what is the difference between butter spread and pure butter?" />
  <row Id="18961" PostHistoryTypeId="3" PostId="9272" RevisionGUID="274575b3-c494-4fa4-b483-c96f4e052349" CreationDate="2010-11-19T16:35:31.960" UserId="3425" Text="&lt;butter&gt;" />
  <row Id="18962" PostHistoryTypeId="2" PostId="9273" RevisionGUID="4fd71bf4-4f29-404c-aa79-0eb563280cff" CreationDate="2010-11-19T16:46:26.600" UserId="3348" Text="Escallion = scallion = green onion.&#xD;&#xA;&#xD;&#xA;I think it's possible to substitute regular onions in some situations, but there are a lot of variables.&#xD;&#xA;&#xD;&#xA;First off, scallions have a sharper, more grassy flavor than onions, though they're not as strong.&#xD;&#xA;&#xD;&#xA;Then there's the question of which kind of onion you want to substitute. White onions have some of that same sharp flavor, and are quite strong. Yellow onions are much milder and sweeter, and might not be such a close flavor match. Red onions are somewhere in between, in my experience. I would probably try white onion, but in much smaller quantity than called for of scallions.&#xD;&#xA;&#xD;&#xA;It's also important to consider how the scallions are being used. If they're being cooked into the recipe, that's very different than if they're being added right at the end, or even as a garnish. I think the substitution is less of an issue if the scallions are to be cooked. If they're to be more or less raw, I'd suggest white onion, not too much of it, and sliced very very thinly, as a raw white onion is really strong.&#xD;&#xA;&#xD;&#xA;Whatever you try, bear in mind that it won't be exactly the same. But that certainly doesn't mean it'll be bad--just different." />
  <row Id="18963" PostHistoryTypeId="2" PostId="9274" RevisionGUID="3b1a821a-01c0-4b79-a671-dd0d44cd5eb5" CreationDate="2010-11-19T16:53:44.303" UserId="2882" Text="You may  &quot;almost&quot; replace scallions by a mix of onion and leeks. Half and half is usually ok if your onions are strong flavoured." />
  <row Id="18964" PostHistoryTypeId="2" PostId="9275" RevisionGUID="89fd78ec-1a20-4503-8154-360f8e0b605d" CreationDate="2010-11-19T17:14:07.423" UserId="1816" Text="Usually things titled butter spread are actually made from largely vegetable oil.  They can be a replacement for butter in recipes where the fact that there is fat in the recipe is all that matters (quick breads, brownies, muffins, etc.).  In general if you have a recipe where melted butter joins the wet ingredients and those wet ingredients get mixed into the dry ingredients, you should be able to get by using butter spreads (at least the oil-based kinds).&#xD;&#xA;&#xD;&#xA;On the other hand, butter spreads aren't going to work well in baking that requires the creaming method (where butter and sugar are creamed together) because the texture is &quot;firm out of the refrigerator, softens quickly&quot; ([source][1]) as one spread maker says.  The bubbles needed to make baked goods rise using the creaming method won't hold.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.smartbalance.com/products/buttery-spread/smart-balance-buttery-spread-original-0" />
  <row Id="18965" PostHistoryTypeId="2" PostId="9276" RevisionGUID="f55487ca-3456-4d84-bf83-82ae9ce8186c" CreationDate="2010-11-19T17:18:57.760" UserId="67" Text="A little research seems to suggest that escallion is *not* scallion :&#xD;&#xA;&#xD;&#xA;&gt; **Escallion** - The escallion (Allium ascalonicum L.) is a culinary herb. Grown in Jamaica, it is similar in appearance to the British spring onion, American green onion, Welsh onion and leek, though said by Jamaicans to be more flavourful. Like these others, it is a (relatively) mild onion that does not form a large bulb.&#xD;&#xA;&#xD;&#xA;&gt; (from [Jamaica Cooking Dictionary][1] )&#xD;&#xA;&#xD;&#xA;Now ... 'Allium ascalonicum' is not what most countries consider 'scallions' (that'd be the 'Allium fistulosum'); ascalonicum is what we normally call 'shallots' ... so it's possible that they have a variety of shallot (aka 'multipier onion') that's bred for the green tops.&#xD;&#xA;&#xD;&#xA;A little further digging suggests that the [Allium ascalonicum L.][2] is specifically 'wild onion', which I know I have growing in my lawn (but only really harvestable in the spring, before I start mowing for the season).  It's possible that there are regional variations, but I'd say that wild onion tops are closer to chives, but that might also come from my harvesting them before they've fully matured.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;All that being said, I substitute things all the time.  I'd probably cut down the amount of onion (or use a milder red or yellow sweet onion), go with chives or shallots, or as @belisarius mentioned, go with leeks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jamaicacooking.com/Dictionary.htm&#xD;&#xA;  [2]: http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&amp;search_value=506481" />
  <row Id="18966" PostHistoryTypeId="2" PostId="9277" RevisionGUID="0ba36c07-3074-4740-9c99-281d35a8024f" CreationDate="2010-11-19T17:23:57.567" UserId="67" Text="To answer the question -- grilled cheese.&#xD;&#xA;&#xD;&#xA;To not answer the question -- freeze it.  My neighbor has an account at BJ's (another similar wholesale club), and she buys it, then freezes it in more managable portions, and just thaws it out in her fridge as she needs it.  I can't do American cheese (dairy issues), so I don't know if there's any loss of quality from the freezing, but I'm guessing in melted applications such as grilled cheese, it'd be less significant." />
  <row Id="18967" PostHistoryTypeId="5" PostId="9271" RevisionGUID="aa48345c-6dbc-4476-82c8-bc4ae1592535" CreationDate="2010-11-19T17:51:40.990" UserId="41" Comment="added 1 characters in body; edited tags" Text="Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.&#xD;&#xA;&#xD;&#xA;My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is *not* green onion.&#xD;&#xA;&#xD;&#xA;Could someone clear this up for me? Is Escallion the same as scallions (green onions)?  And can Escallion be replaced by onion in a recipe?" />
  <row Id="18968" PostHistoryTypeId="6" PostId="9271" RevisionGUID="aa48345c-6dbc-4476-82c8-bc4ae1592535" CreationDate="2010-11-19T17:51:40.990" UserId="41" Comment="added 1 characters in body; edited tags" Text="&lt;substitutions&gt;&lt;onions&gt;" />
  <row Id="18969" PostHistoryTypeId="5" PostId="9213" RevisionGUID="55762195-a2c2-42e8-82c0-01a876c156b7" CreationDate="2010-11-19T17:58:33.167" UserId="3404" Comment="clarified requirements" Text="Does a **convection microwave** make decent toast, as a toaster oven would or a bone fide oven set to broil?  I have read far and wide on the internet and in operating manuals for Sharp, Bosch, etc. convection microwaves and have come up empty handed.  I know you can't make toast in a microwave, but these are ***convection*** microwaves we're talking about here.&#xD;&#xA;&#xD;&#xA;Would prefer to hear from someone who actually owns one of these things instead of someone just reading things like &quot;CompuBroil®, CompuRoast®, CompuBake® - automatically compute broiling, roasting, and baking times/temperature settings.&quot; from the [www.sharpusa.com][1] website like me :-)&#xD;&#xA;&#xD;&#xA;Additional specific requirements for our situation are an &quot;Over The Range&quot; (OTR) solution, for which there are often microwave and convection microwave solutions that include 300CFM ventilation and lighting for our cooktop.  We're not looking for a countertop unit.  Hence the desire to see if these convection microwave units can do the deed!&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sharpusa.com/ForHome/HomeAppliances/MicrowaveOvens/R1874.aspx" />
  <row Id="18970" PostHistoryTypeId="2" PostId="9278" RevisionGUID="ea54f70f-1568-44f3-8467-9d9dd318d86c" CreationDate="2010-11-19T18:09:51.473" UserId="2882" Text="Asked the question to a Vietnamese expat friend here, and she recommended this book, not only because (in her words) it's a beautiful cook book, but also because it's a beautiful book, and offers a nice insight to Vietnam culture.  &#xD;&#xA;&#xD;&#xA;She didn't has the book at hand to peep it, but I surely want to!&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/vpPNG.jpg" />
  <row Id="18971" PostHistoryTypeId="2" PostId="9279" RevisionGUID="fa39fa5a-8c66-45e9-a328-0da01e2968fd" CreationDate="2010-11-19T19:16:11.910" UserId="3416" Text="Every time I am using black pepper no matter how little no matter how I turn my head to avoid sneezing, it still triggers it, I have to run from the work area release myself and then go back. Are there any quick fit kitchen mask (I am serious)for this purpose? or at least special dispenser that can reduce this problem." />
  <row Id="18972" PostHistoryTypeId="1" PostId="9279" RevisionGUID="fa39fa5a-8c66-45e9-a328-0da01e2968fd" CreationDate="2010-11-19T19:16:11.910" UserId="3416" Text="How can I handle blackpepper without sneezing, any blackpper masks available?" />
  <row Id="18973" PostHistoryTypeId="3" PostId="9279" RevisionGUID="fa39fa5a-8c66-45e9-a328-0da01e2968fd" CreationDate="2010-11-19T19:16:11.910" UserId="3416" Text="&lt;pepper&gt;" />
  <row Id="18974" PostHistoryTypeId="2" PostId="9280" RevisionGUID="a928b8eb-3c00-4f17-9952-018c6617854f" CreationDate="2010-11-19T19:27:27.677" UserId="1184" Text="I made some sourdough starter from scratch, using garden grapes, flour and water.  It was wonderful for the first few batches.  Today, I was going to get another bread batch going, and when I looked at the refrigerated starter, there was a good layer of fuzzy mold on top. Of course, I threw it out.  But was it exposure to unwanted bacteria, or the temperature of my frig ( I kept it in our beverage frig, which is warmer than our main frig) , or the length of time  (two weeks) I let it sit unused that did it in?  Or does homemade sourdough keep less well than what you can get commercially?&#xD;&#xA;" />
  <row Id="18975" PostHistoryTypeId="1" PostId="9280" RevisionGUID="a928b8eb-3c00-4f17-9952-018c6617854f" CreationDate="2010-11-19T19:27:27.677" UserId="1184" Text="Why did mold develop on the top of my sourdough?" />
  <row Id="18976" PostHistoryTypeId="3" PostId="9280" RevisionGUID="a928b8eb-3c00-4f17-9952-018c6617854f" CreationDate="2010-11-19T19:27:27.677" UserId="1184" Text="&lt;sourdough&gt;" />
  <row Id="18977" PostHistoryTypeId="2" PostId="9281" RevisionGUID="32ccb884-233b-44f2-9fdf-213e71ab8590" CreationDate="2010-11-19T19:31:53.057" UserId="2882" Text="I guess you are using milled pepper. If you mill your own, I think the resulting particles are too big to fly its way to your nose!" />
  <row Id="18978" PostHistoryTypeId="5" PostId="9281" RevisionGUID="4ae0ce69-83d2-4112-92a0-072c9d2ddfc9" CreationDate="2010-11-19T19:38:23.023" UserId="2882" Comment="added 10 characters in body" Text="I guess you are using already grounded pepper. If you mill your own, I think the resulting particles are too big to fly its way to your nose!" />
  <row Id="18979" PostHistoryTypeId="5" PostId="9276" RevisionGUID="7cab07ca-14d5-4fbc-82a5-8efbaa667d09" CreationDate="2010-11-19T19:41:48.690" UserId="67" Comment="added 'update'" Text="A little research seems to suggest that escallion is *not* scallion :&#xD;&#xA;&#xD;&#xA;&gt; **Escallion** - The escallion (Allium ascalonicum L.) is a culinary herb. Grown in Jamaica, it is similar in appearance to the British spring onion, American green onion, Welsh onion and leek, though said by Jamaicans to be more flavourful. Like these others, it is a (relatively) mild onion that does not form a large bulb.&#xD;&#xA;&#xD;&#xA;&gt; (from [Jamaica Cooking Dictionary][1] )&#xD;&#xA;&#xD;&#xA;Now ... 'Allium ascalonicum' is not what most countries consider 'scallions' (that'd be the 'Allium fistulosum'); ascalonicum is what we normally call 'shallots' ... so it's possible that they have a variety of shallot (aka 'multipier onion') that's bred for the green tops.&#xD;&#xA;&#xD;&#xA;A little further digging suggests that the [Allium ascalonicum L.][2] is specifically 'wild onion', which I know I have growing in my lawn (but only really harvestable in the spring, before I start mowing for the season).  It's possible that there are regional variations, but I'd say that wild onion tops are closer to chives, but that might also come from my harvesting them before they've fully matured.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;All that being said, I substitute things all the time.  I'd probably cut down the amount of onion (or use a milder red or yellow sweet onion), go with chives or shallots, or as @belisarius mentioned, go with leeks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**update**: and in walking through my yard today, I noticed that the wild onions are back up above the grass, so at this time of year, you might have a free (and closer) substitute -- if your yard has areas where it looks like densely packed chives, and if you cut some, it'll have an onion-y smell, then you most likely have wild onions.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jamaicacooking.com/Dictionary.htm&#xD;&#xA;  [2]: http://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&amp;search_value=506481" />
  <row Id="18980" PostHistoryTypeId="5" PostId="9281" RevisionGUID="08eff9f4-d5a4-4697-901b-3a0fc9c774cc" CreationDate="2010-11-19T19:44:28.120" UserId="2882" Comment="added 321 characters in body" Text="I guess you are using already grounded pepper. If you mill your own, I think the resulting particles are too big to fly its way to your nose!  &#xD;&#xA;&#xD;&#xA;&lt;b&gt;Edit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Answering your comment: So I think you could prepare something like [Black Pepper Oil][1] (adapting the recipe for grounded pepper, just filtering the resulting oil with care) and suffer your sneezing much less often.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.livestrong.com/article/303472-how-to-make-black-pepper-oil/" />
  <row Id="18981" PostHistoryTypeId="2" PostId="9282" RevisionGUID="f54609c4-728a-4928-a113-357d61d5c13c" CreationDate="2010-11-19T20:07:18.643" UserId="1769" Text="When boiling potatoes, I like to use the leftover water for soups, sauces, etc. Does anyone else use potato water, and if so, how long can it be stored in the refrigerator? I am wondering if it has a &quot;shelf life&quot; similar to homemade stock. " />
  <row Id="18982" PostHistoryTypeId="1" PostId="9282" RevisionGUID="f54609c4-728a-4928-a113-357d61d5c13c" CreationDate="2010-11-19T20:07:18.643" UserId="1769" Text="Storing potato water: how long can it be refrigerated? " />
  <row Id="18983" PostHistoryTypeId="3" PostId="9282" RevisionGUID="f54609c4-728a-4928-a113-357d61d5c13c" CreationDate="2010-11-19T20:07:18.643" UserId="1769" Text="&lt;storage-lifetime&gt;&lt;potatoes&gt;&lt;stock&gt;" />
  <row Id="18984" PostHistoryTypeId="5" PostId="9210" RevisionGUID="1512cd7d-dca9-4065-85c6-ce556794d706" CreationDate="2010-11-19T20:15:16.433" UserId="1816" Comment="deleted 2 characters in body" Text="Prime rib can be either a steak sliced from the roast or the entire roast.  In other words, it isn't a precise term.&#xD;&#xA;&#xD;&#xA;The standing rib roast is more precise.  You can get more than one prime rib steak from the standing rib roast.  The standing rib roast must have come from at least 2 of the ribs.&#xD;&#xA;&#xD;&#xA;A rib eye roast is a standing rib roast with the ribs removed.&#xD;&#xA;&#xD;&#xA;The prime rib (standing rib roast or steak cut from that area) is actually not required to be USDA prime beef." />
  <row Id="18985" PostHistoryTypeId="2" PostId="9283" RevisionGUID="912f9dba-2125-4f8b-908a-b3e2a47385de" CreationDate="2010-11-19T20:17:42.797" UserId="1236" Text="Because of the differences others have mentioned, I actually own both. I prefer the taste of charcoal but just don't have the time or energy for charcoal sometimes.&#xD;&#xA;&#xD;&#xA;My main grill is a gas grill, which is very large, convenient and easy to use.  I can have grilled chicken go from fridge to plate in about 15 minutes, including prep, without having to do almost any work at all.  I also have a smoker box for when I want to use wood chips in the gas grill.  I also sometimes cook on wood planks in my gas grill, such as salmon on cedar.  As johnny mentioned, when I have a large amount of guests, I find it much easier to work with my gas grill.&#xD;&#xA;&#xD;&#xA;Then, for when I have the time or energy, such as when I have a couple guests over for a nice steak on a Saturday, I pull out my [small, cheap charcoal grill][1] and [chimney starter][2] (which heats the coals faster and more evenly).  &#xD;&#xA;&#xD;&#xA;  [1]: http://goo.gl/g9FMP&#xD;&#xA;  [2]: https://secure.wikimedia.org/wikipedia/en/wiki/Chimney_starter" />
  <row Id="18986" PostHistoryTypeId="2" PostId="9284" RevisionGUID="a549a4e4-b141-4e9d-a6e3-43e4f803ddb9" CreationDate="2010-11-19T20:19:35.933" UserId="201" Text="Yes, shelf life would be similar to homemade stock. It has the same potential for cross-contamination, and natural contamination (with a slightly reduced chance for contaminates from ingredients, as there is no meat).&#xD;&#xA;&#xD;&#xA;Be sure to cool and refrigerate quickly (cool pot in a sink of ice + cold water). If left to sit out, warm + starchy water is a great breeding ground for un-fun microbial life." />
  <row Id="18987" PostHistoryTypeId="2" PostId="9285" RevisionGUID="077f2b56-5605-43bd-9a6e-e0d867fe98dd" CreationDate="2010-11-19T20:55:34.657" UserId="231" Text="My Mother-in-law uses it frequently. She uses it for soups, etc... She also uses it when making it bread. She tells me it's cause it gives the dough a nicer texture.&#xD;&#xA;&#xD;&#xA;She'll stores it for a couple weeks sealed properly (in canning jars) I think.&#xD;&#xA;&#xD;&#xA;Although as I'm thinking now, I don't see why you couldn't freeze it..." />
  <row Id="18988" PostHistoryTypeId="2" PostId="9286" RevisionGUID="053a4d72-b189-49bf-8b97-911043449c4c" CreationDate="2010-11-19T21:03:22.747" UserId="3416" Text="I do not want to buy a dedicated rice cooker and I have been told by some people that a rounded bottom thick Dutch pot is best for rice cooking on a gas stove I have also heard that a tall aluminium pot is best, what do you think?" />
  <row Id="18989" PostHistoryTypeId="1" PostId="9286" RevisionGUID="053a4d72-b189-49bf-8b97-911043449c4c" CreationDate="2010-11-19T21:03:22.747" UserId="3416" Text="Pot for cooking long grained white rice on gas range" />
  <row Id="18990" PostHistoryTypeId="3" PostId="9286" RevisionGUID="053a4d72-b189-49bf-8b97-911043449c4c" CreationDate="2010-11-19T21:03:22.747" UserId="3416" Text="&lt;rice&gt;" />
  <row Id="18991" PostHistoryTypeId="2" PostId="9287" RevisionGUID="bcd70011-f779-49fb-9fd6-17ea9517af90" CreationDate="2010-11-19T21:09:10.210" UserId="2047" Text="Most nonstick pans should not be used under a broiler. If it's getting hot enough to turn oil to a polymer, it's way too hot for the nonstick coating. A plain stainless steel pan would work much better, and is easier to clean off burnt-on fats.&#xD;&#xA;&#xD;&#xA;Like you said, the fats &quot;season&quot; the pan. And the kind of pan that takes &quot;seasoning&quot; the best is one that is meant to take it . . . cast iron." />
  <row Id="18992" PostHistoryTypeId="2" PostId="9288" RevisionGUID="8d9f2d85-e9f4-44c4-ad4b-2b39bddb97dc" CreationDate="2010-11-19T21:17:19.237" UserId="2047" Text="It depends on how much rice you're trying to cook. I rarely cook more than a few cups at a time, and I don't use a special pot for it (clad steel, though). Once the water comes to a boil, turn down to low, leave it for about 15 minutes (covered!), turn it off, wait another 15 minutes or so (still covered), and you're done.&#xD;&#xA;&#xD;&#xA;If you're cooking a lot of rice at a time, a thick/heavy pot (enameled cast iron, or just a heavy clad steel pot) will help hold a low temperature without scorching the bottom of the rice." />
  <row Id="18993" PostHistoryTypeId="6" PostId="9286" RevisionGUID="a2e9cc1c-9bbc-4b4e-9aea-d7a753d71c01" CreationDate="2010-11-19T21:18:58.953" UserId="2047" Comment="edited tags" Text="&lt;equipment&gt;&lt;rice&gt;" />
  <row Id="18994" PostHistoryTypeId="2" PostId="9289" RevisionGUID="f9e9b042-d9f3-4b17-9169-e43e4bf35144" CreationDate="2010-11-19T21:22:17.513" UserId="2882" Text="I cook my rice on a Aluminium (mostly flat) pot on a gas stove on low heat. The only trick I use is to barely cover it with water and add boiling water as it absorbs or evaporates.  &#xD;&#xA;&#xD;&#xA;I dont't cover the pot, but I usually don't cook more than 1.5 lbs at once.  &#xD;&#xA;&#xD;&#xA;I keep adding water &quot;until done&quot; in SMALL batches." />
  <row Id="18995" PostHistoryTypeId="2" PostId="9290" RevisionGUID="ebe509cf-67c2-4279-bed6-5737a7a2ba0a" CreationDate="2010-11-19T21:45:53.907" UserId="3348" Text="My understanding is that while sourdough starter is somewhat mold resistant thanks to the yeast and the bacteria that make it acidic, it's still vulnerable to mold.&#xD;&#xA;&#xD;&#xA;My thoughts are that if you're finding that your homemade starter is going moldy faster than a bought starter, perhaps yours was a little weak in the bacteria department. That would leave it less active and less acidic, opening the door for the mold. It might also be underfed, since lively yeast action should help with mold too.&#xD;&#xA;&#xD;&#xA;I haven't even tried to keep a starter alive for more than a little while (I invariably forget about it and throw it out after months), so it's all kind of theoretical for me." />
  <row Id="18996" PostHistoryTypeId="2" PostId="9291" RevisionGUID="f7f412b3-2d55-4722-a43f-372c6f1dcd65" CreationDate="2010-11-19T21:53:30.497" UserId="3348" Text="Your local hardware store or DIY shop will likely have an assortment of dust masks you could try. The simplest ones would be cheap and very quick to put on and remove, and should help.&#xD;&#xA;&#xD;&#xA;It seems a little over the top to have to put on a mask for using pepper, but perhaps you're extra sensitive and it's just something you'll have to deal with.&#xD;&#xA;&#xD;&#xA;Do you have any reaction at all from eating things with lots of black pepper?&#xD;&#xA;&#xD;&#xA;Finally, you might look at how you're physically dispensing the pepper. If you're shaking it from a container you're likely to stir up a small cloud of fine pepper dust. If you're not already doing so, consider trying to use a tiny measuring spoon or even the wrong end of a regular spoon to scoop a little pepper out of the container directly and add it to your food--less sprinkling/shaking, less irritant in the air." />
  <row Id="18997" PostHistoryTypeId="5" PostId="9289" RevisionGUID="2ae9c9a9-2979-4fd4-b7cc-8413108911d3" CreationDate="2010-11-19T22:00:52.913" UserId="2882" Comment="added 74 characters in body" Text="I cook my rice on a Aluminium (mostly flat) pot on a gas stove on low heat. The only trick I use is to barely cover it with water and add boiling water as it absorbs or evaporates.  &#xD;&#xA;&#xD;&#xA;I dont't cover the pot, but I usually don't cook more than 1.5 lbs at once.  &#xD;&#xA;&#xD;&#xA;I keep adding water &quot;until done&quot; in SMALL batches.  &#xD;&#xA;&#xD;&#xA;PS:This (I don't know why) doesn't work well for short-grained rice." />
  <row Id="18998" PostHistoryTypeId="2" PostId="9292" RevisionGUID="5d6e3079-cb77-49a8-8c00-4172df54f128" CreationDate="2010-11-19T22:25:50.383" UserId="77" Text="I have seen people claim that putting salt in coffee enhances the flavour or removes bitterness. [Example][1].&#xD;&#xA;&#xD;&#xA;Does this really work? If it does, how does it work? Is there something chemical going on, or is it just a trick of the taste-buds?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://hubpages.com/hub/Use-Salt-to-Remove-the-Bitterness-in-Coffee" />
  <row Id="18999" PostHistoryTypeId="1" PostId="9292" RevisionGUID="5d6e3079-cb77-49a8-8c00-4172df54f128" CreationDate="2010-11-19T22:25:50.383" UserId="77" Text="Does putting salt in coffee really remove bitterness? " />
  <row Id="19000" PostHistoryTypeId="3" PostId="9292" RevisionGUID="5d6e3079-cb77-49a8-8c00-4172df54f128" CreationDate="2010-11-19T22:25:50.383" UserId="77" Text="&lt;salt&gt;&lt;coffee&gt;&lt;bitter&gt;" />
  <row Id="19001" PostHistoryTypeId="2" PostId="9293" RevisionGUID="336c613b-0e71-4ee1-a5a3-f6098dda006e" CreationDate="2010-11-19T22:30:53.003" UserDisplayName="butterquestion" Text="It's been very cold 35-50 F at night/day. It's been 48 hours. Can I still use it? It's still in it's orignial container/box. If not, I'll toss it.&#xD;&#xA;Thanks" />
  <row Id="19002" PostHistoryTypeId="1" PostId="9293" RevisionGUID="336c613b-0e71-4ee1-a5a3-f6098dda006e" CreationDate="2010-11-19T22:30:53.003" UserDisplayName="butterquestion" Text="I bought butter in 1/4 sticks(one pound box) and left it in my trunk by accident." />
  <row Id="19003" PostHistoryTypeId="3" PostId="9293" RevisionGUID="336c613b-0e71-4ee1-a5a3-f6098dda006e" CreationDate="2010-11-19T22:30:53.003" UserDisplayName="butterquestion" Text="&lt;butter&gt;" />
  <row Id="19004" PostHistoryTypeId="2" PostId="9294" RevisionGUID="0276682a-d86b-4bfa-a6cf-e43f68cbd479" CreationDate="2010-11-19T22:36:06.423" UserId="231" Text="In a Good eats episode from last season ([The Ballad of Salty and Sweet][1]), Alton Brown explains how salt (specifically the sodium) blocks your tongue's taste buds from sensing bitterness. While sweetness is not blocked. It also is known to enhance other flavours. Salt on chocolate is awesome for example. Salt also has the unique ability to still taste salty while doing all the rest.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season13/salty_desserts/salty_sweet_trans.htm" />
  <row Id="19005" PostHistoryTypeId="2" PostId="9295" RevisionGUID="42365125-7571-40a7-877a-a4c05da42928" CreationDate="2010-11-19T22:54:32.980" UserId="231" Text="Rancid butter smells funny. It should be fairly evident if it is bad. You can leave butter out of the fridge for a period of time, so I'd imagine it should be okay. You're still a fair bit colder than room temperature as well." />
  <row Id="19006" PostHistoryTypeId="2" PostId="9296" RevisionGUID="28c091df-55dd-43a1-ae17-ec731bb5fe04" CreationDate="2010-11-19T22:54:47.300" UserId="1393" Text="Yes, that should be fine. Plenty of people keep butter on the counter, so a couple days at below 50 is no big deal." />
  <row Id="19007" PostHistoryTypeId="5" PostId="9294" RevisionGUID="98109a07-3e52-45e4-aa37-1f17e9d7ed4e" CreationDate="2010-11-19T22:56:14.197" UserId="231" Comment="deleted 7 characters in body" Text="In a Good eats episode from last season ([The Ballad of Salty and Sweet][1]), Alton Brown explains how salt (specifically the sodium) blocks your tongue's taste buds from sensing bitterness. While sweetness is not blocked. It also is known to enhance other flavours. Salt on chocolate is awesome for example. Salt also has the ability to still taste salty while doing all the rest.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season13/salty_desserts/salty_sweet_trans.htm" />
  <row Id="19009" PostHistoryTypeId="5" PostId="9279" RevisionGUID="73f9a679-b15a-4f68-889e-035c92e93766" CreationDate="2010-11-19T23:48:38.340" UserId="41" Comment="added 44 characters in body; edited title" Text="Every time I am using black pepper, no matter how little, no matter how I turn my head to avoid sneezing, it still triggers it.  I have to run from the work area, release myself and then go back.&#xD;&#xA;&#xD;&#xA;Are there any quick fit kitchen masks (I am serious) for this purpose, or at least special dispensers that can reduce this problem?  What can I do to avoid sneezing?" />
  <row Id="19010" PostHistoryTypeId="4" PostId="9279" RevisionGUID="73f9a679-b15a-4f68-889e-035c92e93766" CreationDate="2010-11-19T23:48:38.340" UserId="41" Comment="added 44 characters in body; edited title" Text="How can I handle black pepper without sneezing?" />
  <row Id="19011" PostHistoryTypeId="6" PostId="9292" RevisionGUID="fa849077-6573-4c9c-8e26-1cdb1e6f88c5" CreationDate="2010-11-19T23:49:46.450" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;coffee&gt;" />
  <row Id="19012" PostHistoryTypeId="5" PostId="9293" RevisionGUID="2454e0d6-f2f8-4698-bc57-3e39c3b57171" CreationDate="2010-11-19T23:51:55.747" UserId="41" Comment="added 68 characters in body; edited tags; edited title" Text="I bought butter in 1/4 sticks (one pound box) and left it in my trunk by accident.  It's been very cold 35-50° F (2-10° C) at night/day. It's been 48 hours.&#xD;&#xA;&#xD;&#xA;Can I still use it? It's still in it's original container/box." />
  <row Id="19013" PostHistoryTypeId="4" PostId="9293" RevisionGUID="2454e0d6-f2f8-4698-bc57-3e39c3b57171" CreationDate="2010-11-19T23:51:55.747" UserId="41" Comment="added 68 characters in body; edited tags; edited title" Text="Can I still use butter that's been left out for 2 days?" />
  <row Id="19014" PostHistoryTypeId="6" PostId="9293" RevisionGUID="2454e0d6-f2f8-4698-bc57-3e39c3b57171" CreationDate="2010-11-19T23:51:55.747" UserId="41" Comment="added 68 characters in body; edited tags; edited title" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;butter&gt;" />
  <row Id="19015" PostHistoryTypeId="5" PostId="9280" RevisionGUID="f067fee5-f6cc-4413-9229-63ae3484a6dc" CreationDate="2010-11-19T23:57:57.720" UserId="41" Comment="added 4 characters in body; edited tags" Text="I made some sourdough starter from scratch, using garden grapes, flour and water.  It was wonderful for the first few batches.  Today, I was going to get another bread batch going, and when I looked at the refrigerated starter, there was a good layer of fuzzy mold on top.&#xD;&#xA;&#xD;&#xA;Of course, I threw it out.  But was it exposure to unwanted bacteria, or the temperature of my fridge (I kept it in our beverage fridge, which is warmer than our main fridge), or the length of time (two weeks) I let it sit unused that did it in?  Or does homemade sourdough keep less well than what you can get commercially?" />
  <row Id="19016" PostHistoryTypeId="6" PostId="9280" RevisionGUID="f067fee5-f6cc-4413-9229-63ae3484a6dc" CreationDate="2010-11-19T23:57:57.720" UserId="41" Comment="added 4 characters in body; edited tags" Text="&lt;storage-method&gt;&lt;dough&gt;&lt;sourdough&gt;" />
  <row Id="19017" PostHistoryTypeId="5" PostId="9246" RevisionGUID="c3724f15-f9f1-4f44-bb6f-f4def609a680" CreationDate="2010-11-20T00:10:43.973" UserId="452" Comment="added 97 characters in body" Text="Given that the lox and cream cheese make it a more filling meal, I would think 1 bagel (2 halves) per person would be about right.&#xD;&#xA;&#xD;&#xA;I'd estimate maybe 3-4 tablespoons of cream cheese per person, and enough lox to cover each bagel half in a single generous layer (not sure about the weight, maybe 4oz per person?). **EDIT** -- Based on the comments, I think 2-3oz might be a much more appropriate amount of lox.&#xD;&#xA;&#xD;&#xA;Or, do an experiment. Make one bagel with lox and cream cheese and see how much you use. Then triple it, just in case." />
  <row Id="19018" PostHistoryTypeId="2" PostId="9297" RevisionGUID="5d84d7fe-6b50-482c-85ac-82e28a9cea65" CreationDate="2010-11-20T01:53:24.670" UserId="1319" Text="I love baking biscotti and trying those made by my friends. Over time, I have tinkered with [a few biscotti recipes][1]. There is a fine line between making biscotti that are crisp versus biscotti that are hard. In general, I got a better texture (not as hard) by reducing the quantity of flour. To make the biscotti crisp, I slice them quite thin (about 1/4 inch) using a serrated bread knife.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.softwarepolish.com/personal/recipes.htm" />
  <row Id="19019" PostHistoryTypeId="5" PostId="9294" RevisionGUID="59b6e9ed-cbfb-4bc0-bcce-9a9c208d996a" CreationDate="2010-11-20T02:24:49.720" UserId="231" Comment="added 2 characters in body" Text="In a Good eats episode from last season ([The Ballad of Salty and Sweet][1]), Alton Brown explains how salt (specifically the sodium) blocks your tongue's taste buds from sensing bitterness. Sweetness however is not blocked. It also is known to enhance other flavours. Salt on chocolate is awesome for example. Salt also has the ability to still taste salty while doing all the rest.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season13/salty_desserts/salty_sweet_trans.htm" />
  <row Id="19020" PostHistoryTypeId="5" PostId="9249" RevisionGUID="cfde4384-cb3f-4e66-9354-25882d38ad4d" CreationDate="2010-11-20T02:57:57.637" UserId="218" Comment="grammar" Text="General advice, any time you're cooking something that is going to become one with the pan under high heat, cover the pan with foil before you put the stuff on it.&#xD;&#xA;&#xD;&#xA;As another possibility you can buy a &lt;a href=&quot;http://www.sears.com/shc/s/p_10153_12605_00805510000P?sid=IDx20070921x00003a&amp;ci_src=14110944&amp;ci_sku=00805510000P&quot;&gt;stoneware baking sheet&lt;/a&gt;. They season more like cast iron, so burned on fat is fine. Or you could just &lt;i&gt;use&lt;/i&gt; cast iron...It's pretty much impossible to get something permanently stuck to cast iron, unless you were using it as a crucible to melt silver or something..." />
  <row Id="19021" PostHistoryTypeId="2" PostId="9298" RevisionGUID="a6f473c8-f3af-45e0-b7da-31bab190438d" CreationDate="2010-11-20T03:31:00.120" UserId="1623" Text="I need to roast my thanksgiving turkey in the oven.  I also want to make stuffing but not in the bird.  Every recipe I've looked at requires an hour of cooking.  I'm not sure how to make that work.  I have made some microwave stuffing in the past, but you don't get the nice crusty top. &#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="19022" PostHistoryTypeId="1" PostId="9298" RevisionGUID="a6f473c8-f3af-45e0-b7da-31bab190438d" CreationDate="2010-11-20T03:31:00.120" UserId="1623" Text="Baked Stuffing and cooking the turkey" />
  <row Id="19023" PostHistoryTypeId="3" PostId="9298" RevisionGUID="a6f473c8-f3af-45e0-b7da-31bab190438d" CreationDate="2010-11-20T03:31:00.120" UserId="1623" Text="&lt;roasting&gt;" />
  <row Id="19024" PostHistoryTypeId="2" PostId="9299" RevisionGUID="6d340e76-4172-432e-aa12-d2b65bf60e3b" CreationDate="2010-11-20T03:43:55.613" UserId="1236" Text="I can think of a couple options I would consider.&#xD;&#xA;&#xD;&#xA;- Pre-cook the stuffing in a casserole dish the night before, then heat it in the oven towards the end of the birds' cooking time.  Covered, you could probably leave it in the entire time the bird is cooking, but I don't think it would be necessary to reheat for that long.&#xD;&#xA;- Cook the stuffing most of the way in the microwave, then put it in a casserole dish  under the broiler while the bird sits to rest after it's done cooking in order to get the crust you want.&#xD;&#xA;- Make stovetop stuffing in a large cast iron skillet with a lid over low heat.&#xD;&#xA;&#xD;&#xA;A recipe [similar to this one][1] for stovetop stuffing seems to be the way to go.  This also has make-ahead and reheating times to give you a guide.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oodlesofrecipes.com/turkey-stuffing.html" />
  <row Id="19025" PostHistoryTypeId="5" PostId="9299" RevisionGUID="2f5884aa-c230-44e0-9234-e53a1334f4d8" CreationDate="2010-11-20T04:02:47.493" UserId="1236" Comment="added 135 characters in body" Text="I can think of a couple options I would consider.&#xD;&#xA;&#xD;&#xA;- Pre-cook the stuffing in a casserole dish the night before, then heat it in the oven towards the end of the birds' cooking time.  Covered, you could probably leave it in the entire time the bird is cooking, but I don't think it would be necessary to reheat for that long.&#xD;&#xA;- Cook the stuffing most of the way in the microwave, then put it in a casserole dish or cast iron skillet under the broiler while the bird sits to rest after it's done cooking in order to get the crust you want.&#xD;&#xA;- Make stovetop stuffing in a large cast iron skillet with a lid over low heat.  I would think you would get some kind of crust on the bottom, but I would finish it under the broiler regardless.&#xD;&#xA;&#xD;&#xA;A recipe [similar to this one][1] for stovetop stuffing seems to be the way to go.  This also has make-ahead and reheating times to give you a guide.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oodlesofrecipes.com/turkey-stuffing.html" />
  <row Id="19026" PostHistoryTypeId="6" PostId="9298" RevisionGUID="3a229aa1-2fc4-4a0b-97f4-b8ecca7ea1eb" CreationDate="2010-11-20T04:17:00.313" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;turkey&gt;&lt;stuffing&gt;" />
  <row Id="19027" PostHistoryTypeId="5" PostId="9299" RevisionGUID="0631f9d0-cbc2-4ae3-b8a9-082579def0ec" CreationDate="2010-11-20T06:51:52.460" UserId="1236" Comment="punctuation" Text="I can think of a couple options I would consider.&#xD;&#xA;&#xD;&#xA;- Pre-cook the stuffing in a casserole dish the night before, then heat it in the oven towards the end of the bird's cooking time.  Covered, you could probably leave it in the entire time the bird is cooking, but I don't think it would be necessary to reheat for that long.&#xD;&#xA;- Cook the stuffing most of the way in the microwave, then put it in a casserole dish or cast iron skillet under the broiler (while the bird sits to rest after it's done cooking) in order to get the crust you want.&#xD;&#xA;- Make stovetop stuffing in a large cast iron skillet with a lid over low heat.  I would think you would get some kind of crust on the bottom, but I would finish it under the broiler regardless.&#xD;&#xA;&#xD;&#xA;A recipe [similar to this one][1] for stovetop stuffing seems to be the way to go.  This also has make-ahead and reheating times to give you a guide.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oodlesofrecipes.com/turkey-stuffing.html" />
  <row Id="19028" PostHistoryTypeId="2" PostId="9300" RevisionGUID="9a4bc0ba-8ce2-4dc2-b2dc-112ab5914628" CreationDate="2010-11-20T09:03:35.530" UserId="641" Text="Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works.&#xD;&#xA;&#xD;&#xA;Does anybody know what the absolute minimum butter content is for roux, so it will thicken with a low fat content. As far as I understand, the fat is there to align the starch molecules.&#xD;&#xA;&#xD;&#xA;Cheers" />
  <row Id="19029" PostHistoryTypeId="1" PostId="9300" RevisionGUID="9a4bc0ba-8ce2-4dc2-b2dc-112ab5914628" CreationDate="2010-11-20T09:03:35.530" UserId="641" Text="Minimum amount of fat in Roux." />
  <row Id="19030" PostHistoryTypeId="3" PostId="9300" RevisionGUID="9a4bc0ba-8ce2-4dc2-b2dc-112ab5914628" CreationDate="2010-11-20T09:03:35.530" UserId="641" Text="&lt;roux&gt;" />
  <row Id="19031" PostHistoryTypeId="2" PostId="9301" RevisionGUID="73e09558-c78a-456e-8dc0-c12ad97b9afb" CreationDate="2010-11-20T09:09:58.970" UserId="641" Text="Yesterday, I had to prepare some croquettes and transport them. I thought there would be no problem to reheat them in a toaster oven. However, the croquettes turned out soggy. The flavor was alright, but the texture was off.&#xD;&#xA;&#xD;&#xA;I thought that would happen in the microwave, not in a toaster.&#xD;&#xA;&#xD;&#xA;Any suggestions on how to reheat a fried food item?&#xD;&#xA;&#xD;&#xA;Cheers." />
  <row Id="19032" PostHistoryTypeId="1" PostId="9301" RevisionGUID="73e09558-c78a-456e-8dc0-c12ad97b9afb" CreationDate="2010-11-20T09:09:58.970" UserId="641" Text="How to reheat a Croquette without it getting soggy." />
  <row Id="19033" PostHistoryTypeId="3" PostId="9301" RevisionGUID="73e09558-c78a-456e-8dc0-c12ad97b9afb" CreationDate="2010-11-20T09:09:58.970" UserId="641" Text="&lt;reheating&gt;" />
  <row Id="19034" PostHistoryTypeId="2" PostId="9302" RevisionGUID="1718e1c7-1a92-4c8c-8e63-b631f68eb94f" CreationDate="2010-11-20T11:57:18.640" UserId="3425" Text="What non-alcoholic product can I use to replace wine in recipes? &#xD;&#xA;just information this is for trying to confirm the [islamic dietary law](http://en.wikipedia.org/wiki/Islamic_dietary_laws) (halal) which does not allow any trace of alcoholic beverage" />
  <row Id="19035" PostHistoryTypeId="1" PostId="9302" RevisionGUID="1718e1c7-1a92-4c8c-8e63-b631f68eb94f" CreationDate="2010-11-20T11:57:18.640" UserId="3425" Text="Non-alcoholic subtitution for wine?" />
  <row Id="19036" PostHistoryTypeId="3" PostId="9302" RevisionGUID="1718e1c7-1a92-4c8c-8e63-b631f68eb94f" CreationDate="2010-11-20T11:57:18.640" UserId="3425" Text="&lt;substitutions&gt;&lt;alcohol&gt;&lt;wine&gt;&lt;halal&gt;" />
  <row Id="19037" PostHistoryTypeId="10" PostId="9302" RevisionGUID="d8542997-a1fb-427c-aa67-b312c9e7c2ad" CreationDate="2010-11-20T12:07:17.137" UserId="67" CloseReasonId="1" Text="[{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;}]" />
  <row Id="19038" PostHistoryTypeId="5" PostId="9302" RevisionGUID="47f31fb5-cffd-4900-b055-24bfbfffeccf" CreationDate="2010-11-20T12:07:17.327" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What is a substitute for red or white wine in a recipe?](http://cooking.stackexchange.com/questions/1332/what-is-a-substitute-for-red-or-white-wine-in-a-recipe)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;What non-alcoholic product can I use to replace wine in recipes? &#xD;&#xA;just information this is for trying to confirm the [islamic dietary law](http://en.wikipedia.org/wiki/Islamic_dietary_laws) (halal) which does not allow any trace of alcoholic beverage" />
  <row Id="19039" PostHistoryTypeId="6" PostId="1332" RevisionGUID="e015e901-1238-4dfc-b0e4-dffac3df9a4d" CreationDate="2010-11-20T12:08:52.987" UserId="67" Comment="edited tags" Text="&lt;substitutions&gt;&lt;alcohol&gt;&lt;wine&gt;" />
  <row Id="19040" PostHistoryTypeId="2" PostId="9303" RevisionGUID="4ef12234-4a95-480e-bda4-b2c5eed9a386" CreationDate="2010-11-20T14:08:04.430" UserId="1259" Text="I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before. &#xD;&#xA;&#xD;&#xA;So some questions:&#xD;&#xA;&#xD;&#xA;I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?&#xD;&#xA;&#xD;&#xA;Does temperature effect how the foam forms?&#xD;&#xA;&#xD;&#xA;What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?&#xD;&#xA;&#xD;&#xA;What else should I know before trying to make this?" />
  <row Id="19041" PostHistoryTypeId="1" PostId="9303" RevisionGUID="4ef12234-4a95-480e-bda4-b2c5eed9a386" CreationDate="2010-11-20T14:08:04.430" UserId="1259" Text="How do I make a foam?" />
  <row Id="19042" PostHistoryTypeId="3" PostId="9303" RevisionGUID="4ef12234-4a95-480e-bda4-b2c5eed9a386" CreationDate="2010-11-20T14:08:04.430" UserId="1259" Text="&lt;molecular-gastronomy&gt;&lt;foam&gt;" />
  <row Id="19043" PostHistoryTypeId="2" PostId="9304" RevisionGUID="6e5188d4-ae73-4aeb-ad82-2567706b0dce" CreationDate="2010-11-20T14:23:17.483" UserId="835" Text="As an alternate, depending on your recipe, is to use an angel food cake tin; i.e. one with a central hole.&#xD;&#xA;&#xD;&#xA;It allows for heat to better hit the batter as the cake is not so *thick* at any one place.&#xD;&#xA;&#xD;&#xA;My recipe, from my grandmother, from an old Toronto newspaper &quot;The Telegraph&quot;, actually calls for such a pan.&#xD;&#xA;&#xD;&#xA;No *padding* required, just foil over the top to stop it from browning too quickly.  But remember to poke a hole in the foil to match the hole in the pan, or you will defeat the natural convection created through such a pan." />
  <row Id="19044" PostHistoryTypeId="5" PostId="9303" RevisionGUID="2db7029d-ae14-4f09-a2aa-d0074bdeb1a9" CreationDate="2010-11-20T15:00:16.433" UserId="1259" Comment="added 109 characters in body" Text="I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before. &#xD;&#xA;&#xD;&#xA;So some questions:&#xD;&#xA;&#xD;&#xA;I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?&#xD;&#xA;&#xD;&#xA;What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?&#xD;&#xA;&#xD;&#xA;Does temperature effect how the foam forms?&#xD;&#xA;&#xD;&#xA;What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?&#xD;&#xA;&#xD;&#xA;What else should I know before trying to make this?" />
  <row Id="19045" PostHistoryTypeId="5" PostId="9281" RevisionGUID="2916bc1c-4116-4eac-a283-92c92042b91f" CreationDate="2010-11-20T15:23:44.143" UserId="2882" Comment="added 2 characters in body" Text="I guess you are using already grounded pepper. If you mill your own, I think the resulting particles are too big to fly their way to your nose!  &#xD;&#xA;&#xD;&#xA;&lt;b&gt;Edit&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;Answering your comment: So I think you could prepare something like [Black Pepper Oil][1] (adapting the recipe for grounded pepper, just filtering the resulting oil with care) and suffer your sneezing much less often.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.livestrong.com/article/303472-how-to-make-black-pepper-oil/" />
  <row Id="19046" PostHistoryTypeId="2" PostId="9305" RevisionGUID="f3cafca2-6ca9-40ed-9ade-9cd84c99ba41" CreationDate="2010-11-20T15:55:09.060" UserId="40" Text="When I buy packaged chicken breast at the grocery, I get the untrimmed ones because they're significantly cheaper, and trimming fat isn't a problem for me. But the rib meat that comes attached is connected by a rather large chunk of fat. I always end up cutting the whole thing off and throwing it out, with the rib meat. Is there anything I can really do with this meat so I'm not wasting it? Once in a while I'll throw it in the pan anyway, and then eat it myself when it cooks (which is way before the rest is done). But could I save them, maybe freeze them in a bag until I have enough to do something? Are there any other ideas?" />
  <row Id="19047" PostHistoryTypeId="1" PostId="9305" RevisionGUID="f3cafca2-6ca9-40ed-9ade-9cd84c99ba41" CreationDate="2010-11-20T15:55:09.060" UserId="40" Text="What can I do with chicken rib meat?" />
  <row Id="19048" PostHistoryTypeId="3" PostId="9305" RevisionGUID="f3cafca2-6ca9-40ed-9ade-9cd84c99ba41" CreationDate="2010-11-20T15:55:09.060" UserId="40" Text="&lt;chicken&gt;&lt;culinary-uses&gt;" />
  <row Id="19049" PostHistoryTypeId="2" PostId="9306" RevisionGUID="a553b92d-f661-422f-aeb4-d8dda86897e1" CreationDate="2010-11-20T16:01:10.693" UserId="40" Text="I think a good possibility is that the shrimp has recently molted, within an hour or two of being caught. The shells of arthropods are soft at this point to give the animal the chance to grow before it hardens again." />
  <row Id="19050" PostHistoryTypeId="2" PostId="9307" RevisionGUID="3172bdf4-690a-46cd-af5b-ae1d5cf12557" CreationDate="2010-11-20T16:35:26.617" UserDisplayName="Shelagh Kew Barker" Text="how to combine wine in a cream sauce so it doesn't curdle?" />
  <row Id="19051" PostHistoryTypeId="1" PostId="9307" RevisionGUID="3172bdf4-690a-46cd-af5b-ae1d5cf12557" CreationDate="2010-11-20T16:35:26.617" UserDisplayName="Shelagh Kew Barker" Text="how to mix wine into cream sauce (or cream into a wine sauce) so it doesn't curdle" />
  <row Id="19052" PostHistoryTypeId="3" PostId="9307" RevisionGUID="3172bdf4-690a-46cd-af5b-ae1d5cf12557" CreationDate="2010-11-20T16:35:26.617" UserDisplayName="Shelagh Kew Barker" Text="&lt;sauce&gt;&lt;cream&gt;&lt;wine&gt;" />
  <row Id="19053" PostHistoryTypeId="6" PostId="8044" RevisionGUID="50440c6f-9676-4326-9129-c31849b16739" CreationDate="2010-11-20T16:40:02.563" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;shrimp&gt;" />
  <row Id="19054" PostHistoryTypeId="2" PostId="9308" RevisionGUID="a9d4c1d2-6cf9-414d-90e6-bce9362573a0" CreationDate="2010-11-20T17:47:01.550" UserId="2882" Text="The curdling effect is produced both by alcohol and acidity.  &#xD;&#xA;&#xD;&#xA;The alcoholic part is solved pre-heating the wine for a while until most alcohol evaporates.  &#xD;&#xA;&#xD;&#xA;The acidic reaction is a little more difficult to stop: As wine canonically has 3g/l TA (total acidity), a little Potassium Carbonate (KCO3) will neuter the thing. Experiment from 1 to 3g/l depending on your wine. Filter with care the resulting liquid as it may contain little crystals.&#xD;&#xA;&#xD;&#xA;Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly).&#xD;&#xA;&#xD;&#xA;[Some related material][1] and [here][2]&#xD;&#xA;&#xD;&#xA;You may also try to avoid doing the curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vawa.net/winemaking-articles/acidphadj.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Potassium_carbonate" />
  <row Id="19055" PostHistoryTypeId="6" PostId="9300" RevisionGUID="88f58194-a2de-4150-bbed-07fec4c6e070" CreationDate="2010-11-20T18:02:15.330" UserId="41" Comment="edited tags" Text="&lt;flour&gt;&lt;fats&gt;&lt;roux&gt;" />
  <row Id="19056" PostHistoryTypeId="2" PostId="9309" RevisionGUID="e8b12b8b-6f36-4af9-a9fe-3e089c9d0a9b" CreationDate="2010-11-20T18:30:35.803" UserId="611" Text="I think any type of mask/plugs that would stop the pepper dust getting in your nose would work.&#xD;&#xA;Perhaps a surgical mask, or a painter's dust mask would help. Swimmer's nose plugs are another option.&#xD;&#xA;&#xD;&#xA;My dad makes horseradish fresh every year for Passover, and he actually uses a full military issue gas mask to keep the fumes up. In his defence, the stuff will bring an adult to tears at twenty paces.&#xD;&#xA;" />
  <row Id="19057" PostHistoryTypeId="5" PostId="9301" RevisionGUID="738f1c31-45ee-4446-98ed-01b74207f744" CreationDate="2010-11-20T18:31:30.447" UserId="641" Comment="added 138 characters in body" Text="Yesterday, I had to prepare some croquettes and transport them. I thought there would be no problem to reheat them in a toaster oven. However, the croquettes turned out soggy. The flavor was alright, but the texture was off.&#xD;&#xA;&#xD;&#xA;I thought that would happen in the microwave, not in a toaster.&#xD;&#xA;&#xD;&#xA;Any suggestions on how to reheat a fried food item?&#xD;&#xA;&#xD;&#xA;Cheers.&#xD;&#xA;&#xD;&#xA;**Edit:** Such a lot of questions, and good ones. I guess the problem really was that the toaster was closed so moist couldn't escape." />
  <row Id="19058" PostHistoryTypeId="2" PostId="9310" RevisionGUID="788594b0-fe20-45d1-a1ad-c8dcd6fabae7" CreationDate="2010-11-20T18:44:03.067" UserId="611" Text="Generally speaking, butter spreads have a water component to them. That's what the emulsifier is for, as it keeps the fat and water from separating.&#xD;&#xA;&#xD;&#xA;The problem is that you can't fry/cook with it. If you place it in a pan it will separate, and sizzle in a very unpleasant manner. If I remember correctly, it actaully smells quite awful in the process. &#xD;&#xA;&#xD;&#xA;As for baking, I think it'll be fine anywhere there needs to be fat as fat. Wherever you need fat as something to hold the structure, you had probably best not use it. Caveat emptor, as I don't bake very much at all.&#xD;&#xA;&#xD;&#xA;Let it be aid, however, that margarine as opposed to butter spread, can be used anywhere that butter is used. It isn't as tasty, and has trans-fats. On the other hand, it has less cholesterol.&#xD;&#xA;" />
  <row Id="19059" PostHistoryTypeId="2" PostId="9311" RevisionGUID="edb887d0-b410-4856-953d-3a92f99dd5d4" CreationDate="2010-11-20T19:03:43.900" UserId="611" Text="There are several simple basics to Indian cooking. One is to remember that each dish (sabhji) is usually based around 1 lentil/bean or two vegetables. The second is to remember that anything with lentils or beans is for long cooking. Indian food requires patience.&#xD;&#xA;&#xD;&#xA;Aside from that, there are several things that you can only really learn from making food and making mistakes. Cumin goes in at the start with the onions and hot oil. Turmeric only goes in with the liquids.&#xD;&#xA;&#xD;&#xA;There is also a basic ratio of spices, but it's not easy to remember which goes where. The ratio is 4:2:1, more or less.&#xD;&#xA;Cumin, mustard, salt and black pepper go in the first category.&#xD;&#xA;Turmeric, curry, chilli and coriander seed go in the second.&#xD;&#xA;Cloves, cardamom, and cinnamon are in the third.&#xD;&#xA;&#xD;&#xA;The best advice is to read ten differen recipes for anything, and then choose what seems best.&#xD;&#xA;" />
  <row Id="19060" PostHistoryTypeId="2" PostId="9312" RevisionGUID="2debb3e3-7a7e-4630-8f12-bc58d3ff40b6" CreationDate="2010-11-20T19:31:36.090" UserId="201" Text="The fat is there to more easily incorporate the flour and add flavour.  You can thicken liquids without added fat, it's just more difficult to avoid lumps (and less flavourful).  In addition to a smoother mouthfeel, the butter can help brown the flour (for a dark roux) and adds salt and other tasties. " />
  <row Id="19061" PostHistoryTypeId="2" PostId="9313" RevisionGUID="5987464e-f510-4f8e-81e3-1b2e9cd39630" CreationDate="2010-11-20T20:21:52.443" UserDisplayName="Laura" Text="You can make it moister by replacing the eggs with apple sauce or soy yogurt (about 1/4 c per egg) and replace the butter with Earth Balance Margarine and the milk with any non-dairy milk. &#xD;&#xA;&#xD;&#xA;Because this cake needs to be fairly firm though, I wouldn't mess with replacing the eggs and I would just use a recipe that was vegan to begin with. The cake recipes from here http://www.pakupaku.info/index.html have the best texture for things like this from the recipes I've tried. &#xD;&#xA;&#xD;&#xA;When you're replacing this much egg in a recipe you need to do some experimenting to get things just right, and I'm too lazy to do all that so I just find a vegan recipe and go from there. &#xD;&#xA;&#xD;&#xA;If it's not moist enough for you I would add a flavor syrup before frosting it. Just brush the whole cake with a simple syrup in a flavor you like. I usually add a small amount of margarine in addition to the flavor ingredient. Brush it on while the cake and the syrup are still a little warm. " />
  <row Id="19062" PostHistoryTypeId="2" PostId="9314" RevisionGUID="f1b33323-2fec-4879-bb08-c676d317adc2" CreationDate="2010-11-20T20:45:16.127" UserId="229" Text="I want to make some [anzac biscuits][1] which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?).&#xD;&#xA;&#xD;&#xA;What are some good recipes?  A google search shows a wide variety - from using corn syrup to adding lemon/lime slices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Anzac_biscuits" />
  <row Id="19063" PostHistoryTypeId="1" PostId="9314" RevisionGUID="f1b33323-2fec-4879-bb08-c676d317adc2" CreationDate="2010-11-20T20:45:16.127" UserId="229" Text="How do you make golden syrup?" />
  <row Id="19064" PostHistoryTypeId="3" PostId="9314" RevisionGUID="f1b33323-2fec-4879-bb08-c676d317adc2" CreationDate="2010-11-20T20:45:16.127" UserId="229" Text="&lt;ingredients&gt;&lt;recipe&gt;&lt;sugar&gt;&lt;syrup&gt;" />
  <row Id="19065" PostHistoryTypeId="2" PostId="9315" RevisionGUID="427c8705-358f-4155-9107-0b4d25dcb319" CreationDate="2010-11-20T21:27:45.320" UserId="1887" Text="You can reduce the amount of lox you're ordering by providing other options, such as tuna salad, whitefish salad, egg salad, cheese, butter, and even PB&amp;J. Many people aren't huge fans of lox, so would rather have some other options. &#xD;&#xA;&#xD;&#xA;And if you're worried about the cost of the lox (which is an issue, of course) you can make some homemade lox spread by mixing chunks of lox with whipped cream cheese. &#xD;&#xA;&#xD;&#xA;Definitely put out sliced tomatoes and sweet onions, along with lettuce, cucumber, olives, and capers. Plus salt and pepper!" />
  <row Id="19066" PostHistoryTypeId="2" PostId="9316" RevisionGUID="1687aacf-94eb-48b5-b841-83b054d78811" CreationDate="2010-11-20T21:30:20.860" UserId="1859" Text="My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying it. What are some suggestions to make bread have no crust? Is it possible?" />
  <row Id="19067" PostHistoryTypeId="1" PostId="9316" RevisionGUID="1687aacf-94eb-48b5-b841-83b054d78811" CreationDate="2010-11-20T21:30:20.860" UserId="1859" Text="Baking bread ... without crust?" />
  <row Id="19068" PostHistoryTypeId="3" PostId="9316" RevisionGUID="1687aacf-94eb-48b5-b841-83b054d78811" CreationDate="2010-11-20T21:30:20.860" UserId="1859" Text="&lt;baking&gt;&lt;bread&gt;&lt;baking-techniques&gt;&lt;breadmaking&gt;" />
  <row Id="19069" PostHistoryTypeId="2" PostId="9317" RevisionGUID="d9f2cf95-e8c7-44ef-aec0-46a532a016a2" CreationDate="2010-11-20T23:06:53.547" UserId="1546" Text="I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left.&#xD;&#xA;&#xD;&#xA;Using google I found that I shouldn't put it on the fridge, doesn't freeze well and shouldn't be more than 4 hours without use. That leaves little margin.&#xD;&#xA;&#xD;&#xA;Is there anything I can do?&#xD;&#xA;" />
  <row Id="19070" PostHistoryTypeId="1" PostId="9317" RevisionGUID="d9f2cf95-e8c7-44ef-aec0-46a532a016a2" CreationDate="2010-11-20T23:06:53.547" UserId="1546" Text="Is there any way to store hollandaise sauce?" />
  <row Id="19071" PostHistoryTypeId="3" PostId="9317" RevisionGUID="d9f2cf95-e8c7-44ef-aec0-46a532a016a2" CreationDate="2010-11-20T23:06:53.547" UserId="1546" Text="&lt;storage-method&gt;&lt;hollandaise&gt;" />
  <row Id="19072" PostHistoryTypeId="2" PostId="9318" RevisionGUID="40fb0d6f-18a3-43f7-803b-402b12bd87b2" CreationDate="2010-11-20T23:11:55.350" UserId="1546" Text="No, I don't think it's possible to do that. At least, baking in a traditional way. Your oven should be higher than 300F to bake and the bread will be done when you reach 205F or so. The crust is formed because it takes more heat, sugars caramelize, etc.&#xD;&#xA;&#xD;&#xA;There are a few things to have in mind to get a better crust, in the traditional sense, like moisture in the oven. If you want to avoid that kind of crust, don't add moisture and stop baking as soon as the bread is done.&#xD;&#xA;&#xD;&#xA;I think your best bet is to find uses for the crust. There is a variation of gazpacho called salmorejo (at least in some parts of Spain) which uses only tomatoes, olive oil, garlic and leftover bread which is where my bread leftovers end." />
  <row Id="19073" PostHistoryTypeId="2" PostId="9319" RevisionGUID="5113e7c4-e0e4-43be-b398-484339168d03" CreationDate="2010-11-20T23:41:30.803" UserId="3432" Text="I'm no expert on this, but from what I understand crust thickness is predominantly effected by the early stages of cooking.  If there is a lot of steam in the oven initially it gelatinises the exterior and then this dries out giving a thicker crust area.  The initial heat makes a large difference, if there is great heat initially, if you use a baking stone for instance, or pre-heated tins, the crust will be thicker as the heat penetrates further.  Once the crust has formed you see, it is effectively self-limiting, shielding the rest of the loaf from the intensity of the heat.  Do you coat your loaves before cooking?  Some coatings enhance the crustiness, like salt-glaze.&#xD;&#xA;&#xD;&#xA;Some tests may be in order, varying steam and initial heat to see what works best." />
  <row Id="19074" PostHistoryTypeId="2" PostId="9320" RevisionGUID="d3f0489b-4645-4480-9c15-e0cf3ac1964e" CreationDate="2010-11-20T23:47:48.553" UserId="3203" Text="Like all cooking, what you put in and how you cook it will change the finished product. Different flours make different crust strength. Try more whole wheat ground flours, more roughly ground flours (stone mill etc). This keeps more starch bound up in the flour, and not floating about to make a hard surface. Using a mix of non-wheat flours will also change the crust, e.g. a 50/50 mix of whole wheat and corn meal will give a very soft crust&#xD;&#xA;&#xD;&#xA;Try boiling or steaming your bread first, it may take a few hours of streaming to reduce the baking time by half, and hence a softer crust&#xD;&#xA;&#xD;&#xA;Cover the top of the bread with with a piece of aluminum foil, just a rectangle the shape of the pan, not a cover&#xD;&#xA;&#xD;&#xA;Do you really want to marry a girl whom can't eat her crusts? :-)" />
  <row Id="19075" PostHistoryTypeId="2" PostId="9321" RevisionGUID="e79da188-6dc0-42eb-94a2-28a6ad904658" CreationDate="2010-11-21T00:02:45.850" UserId="2925" Text="You can't &quot;bake&quot; bread to end up without crust, as it will always require high temperatures that will toast the outside (to varying degrees) without just dessicating the entire lump of dough.&#xD;&#xA;&#xD;&#xA;That said, crust can vary wildly, from very soft to very hard.  The softer crust breads I bake are usually done in pans at lower temperatures (325-375 °F) and contain milk, eggs, fat.  The more &quot;crusty&quot; breads are usually baked quickly at hot temperatures (&gt;450 °F), but if done lower and slower it will change the crust significantly.&#xD;&#xA;&#xD;&#xA;For pure crustless bread, I might try a little experimentation with something like sous vide; put some dough into a plastic bag and poach it in boiling water while allowing steam to leave the bag above the surface.  As it will retain much more water, this might require a drier dough.  Generally in most bread-baking, the goal as Julio mentions is to get the inside to 200-210 °F, so this should do it reasonably quickly without additional heat that would cause crust formation." />
  <row Id="19076" PostHistoryTypeId="2" PostId="9322" RevisionGUID="437a41a5-2a02-4654-96da-7defbb4f914a" CreationDate="2010-11-21T00:03:51.580" UserId="3203" Text="You can make a workable roux with Olive oil or similar instead of butter. It uses the same process but much less s\*\*\*\*\*\*\*d f\*t&#xD;&#xA;&#xD;&#xA;If you want a buttery taste and your recipe calls for water or milk, substitute part of this with plain or Greek style naturally fermented yogurt&#xD;&#xA;" />
  <row Id="19077" PostHistoryTypeId="6" PostId="9316" RevisionGUID="a57ec233-fdc1-4ff4-b8b0-53abf1bf8438" CreationDate="2010-11-21T00:15:11.900" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="19078" PostHistoryTypeId="6" PostId="9314" RevisionGUID="2d56d44c-f22b-4751-b8e4-4e12d639287a" CreationDate="2010-11-21T00:15:47.283" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;syrup&gt;" />
  <row Id="19079" PostHistoryTypeId="2" PostId="9323" RevisionGUID="ac94f49a-a4df-4b55-8528-14a459b6a099" CreationDate="2010-11-21T00:26:30.547" UserId="3203" Text="ANZAC biscuits are a historically significant type of biscuit. If you change the recipe they wont be ANZAC biscuits. They will probably taste nice, but just wont be ANZAC biscuits. I guess it's like having duck for Thanksgiving?&#xD;&#xA;&#xD;&#xA;Golden syrup is a key to the taste and cooking functions of ANZAC's. You need a sugar that under heat does not entirely let go. I guess you could try a mix of corn syrup and melted natural brown sugar (Muscovado sugar) to get the strength, flavour, and colour&#xD;&#xA;&#xD;&#xA;There is not much you can change in the ANZAC recipe without ending up with a very different product. Even substituting oil for butter is a disaster&#xD;&#xA;&#xD;&#xA;Golden syrup if really nice in many recipes, or just smeared on toast in the morning for a pick-me-up. So a tin in the cupboard is always handy&#xD;&#xA;" />
  <row Id="19080" PostHistoryTypeId="5" PostId="9323" RevisionGUID="20c6bc73-6999-4126-a365-d83ac3828af3" CreationDate="2010-11-21T00:43:03.310" UserId="3203" Comment="added 204 characters in body" Text="ANZAC biscuits are a historically significant type of biscuit. If you change the recipe they wont be ANZAC biscuits. They will probably taste nice, but just wont be ANZAC biscuits. I guess it's like having duck for Thanksgiving?&#xD;&#xA;&#xD;&#xA;Golden syrup is a key to the taste and cooking functions of ANZAC's. You need a sugar that under heat does not entirely let go. I guess you could try a mix of corn syrup and melted natural brown sugar (Muscovado sugar) to get the strength, flavour, and colour&#xD;&#xA;&#xD;&#xA;There is not much you can change in the ANZAC recipe without ending up with a very different product. Even substituting oil for butter is a disaster&#xD;&#xA;&#xD;&#xA;Golden syrup if really nice in many recipes, or just smeared on toast in the morning for a pick-me-up. So a tin in the cupboard is always handy&#xD;&#xA;&#xD;&#xA;[The official NZ recipe][1] uses 2 tablespoons of Golden syrup, every one I know does, and I doubt they had half tablespoons in 1915 :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.anzac.govt.nz/significance/traditions.html" />
  <row Id="19081" PostHistoryTypeId="5" PostId="9323" RevisionGUID="478367ce-a388-4697-a92f-d04f09af0656" CreationDate="2010-11-21T01:43:02.877" UserId="3203" Comment="added 4 characters in body" Text="ANZAC biscuits are a historically significant type of biscuit. If you change the recipe they wont be ANZAC biscuits. They will probably taste nice, but just wont be ANZAC biscuits. I guess it's like having duck for Thanksgiving?&#xD;&#xA;&#xD;&#xA;Golden syrup is a key to the taste and cooking functions of ANZAC's. You need a sugar that under heat does not entirely let go. I guess you could try a mix of corn syrup and melted natural brown sugar (Muscovado sugar) to get the strength, flavour, and colour&#xD;&#xA;&#xD;&#xA;There is not much you can change in the ANZAC recipe without ending up with a very different product. Even substituting oil for butter is a disaster&#xD;&#xA;&#xD;&#xA;Golden syrup if really nice in many recipes, or just smeared on toast in the morning for a pick-me-up. So a tin in the cupboard is always handy&#xD;&#xA;&#xD;&#xA;[The official NZ recipe][1], but use 2 tablespoons of Golden syrup, every one I know does, and I doubt they had half tablespoons in 1915 :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.anzac.govt.nz/significance/traditions.html" />
  <row Id="19082" PostHistoryTypeId="2" PostId="9324" RevisionGUID="ebed04d2-f99b-4cfa-b98b-40a8659cf580" CreationDate="2010-11-21T02:36:46.870" UserId="67" Text="I don't know about truly crustless, but there's a style of loaf that's baked in a sealed 'pullman' loaf pan that's supposed to give a &quot;nearly crustless&quot; loaf:&#xD;&#xA;&#xD;&#xA;http://www.cooking.com/products/shprodde.asp?SKU=159081&amp;CCAID=FROOGLE159081&#xD;&#xA;&#xD;&#xA;You can also make bread in a tin can so there's less crust formation:&#xD;&#xA;&#xD;&#xA;http://thethingsilovemost.blogspot.com/2010/05/crustless-bread-whod-have-thought.html" />
  <row Id="19083" PostHistoryTypeId="2" PostId="9325" RevisionGUID="72577ca6-b7cd-46d7-8e3c-79671c67abf1" CreationDate="2010-11-21T02:41:20.063" UserId="67" Text="I believe it was in the same episode of Good Eats -- a good thermos.&#xD;&#xA;&#xD;&#xA;If my memory serves correctly, Alton used a vaccuum flask, and pre-heated it by putting in hot water, dumping it out, then adding the hollandaise to hold.  (but I don't know how long it'd actually hold in there ... if it's a well-made flask, it's possible it could hold the temp for a long time, but it'd proabbly be in the 'food danger zone' temperature between 40F and 140F.)" />
  <row Id="19084" PostHistoryTypeId="2" PostId="9326" RevisionGUID="d29a8e91-4c0a-4513-8180-d78f26abe406" CreationDate="2010-11-21T02:43:49.493" UserId="2001" Text="Not really. The sauce must be refrigerated but the butter will solidify when it cools. When you warm it up the sauce will break.&#xD;&#xA;&#xD;&#xA;What I do is warm it very very gently in the microwave until it is liquid. Then reemulsify it into a single egg yolk. It costs an egg yolk but the sauce is good as new." />
  <row Id="19085" PostHistoryTypeId="2" PostId="9327" RevisionGUID="80f9f765-1d12-4520-a8d1-3358ab353e14" CreationDate="2010-11-21T03:28:23.780" UserId="41" Text="The purpose of using a roux, as opposed to just plain flour, is to improve the dispersal of starch molecules in the sauce.  If you just toss a bunch of flour into a simmering sauce - or do the reverse, pour hot liquid onto dry flour - then you'll immediately start getting gross glutinous lumps and will find it nearly impossible to smooth them out.&#xD;&#xA;&#xD;&#xA;Starch is not actually soluble in fat; instead the fat *coats* the starch molecules, making it difficult for them to clump together when incorporated into a sauce.  Making a roux out of the flour (and making sure to give the sauce a really good whisking after incorporation) basically helps to ensure an even distribution of starch so that your sauce ends up smooth, not lumpy.&#xD;&#xA;&#xD;&#xA;So to answer your question, the minimum amount of butter (or other fat) you need is however much it takes to fully incorporate the flour.  If you've still got dry clumps, you haven't used enough fat.  More fat is okay, but if you don't use enough then you'll suffer some of the same lumpiness as if you didn't use a roux at all.&#xD;&#xA;&#xD;&#xA;I'm not sure if there's a magic number - it's going to depend on the specific flour you're using and the specific fat.  Even if you narrow it down to, say, all-purpose flour and butter, it can depend on the brand of flour, the fat content of the butter, and whether or not the butter has been clarified (which, if you have the time and patience, it should be).&#xD;&#xA;&#xD;&#xA;The 1:1 ratio (by volume or mass) gives you a pretty decent safety margin; you won't need *more* than that, but it's also not so much that it'll make your sauce greasy.  But you really don't need to measure it out at all; I don't, I just add fat while stirring until the flour is fully incorporated.  Sometimes I might be more generous with the butter simply for flavour purposes.&#xD;&#xA;&#xD;&#xA;Bottom line, it's really pretty obvious when you haven't got enough fat.  If it *looks* good, it *is* good, and after a few sessions without the measuring spoons, you should very quickly get a feel for how much fat you really need." />
  <row Id="19086" PostHistoryTypeId="2" PostId="9328" RevisionGUID="cb2238e2-854a-4cbc-a6a8-e8e96e67f054" CreationDate="2010-11-21T03:30:44.573" UserId="1859" Text="Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generally, is the best way to make sure you end up getting high-quality meat that doesn't require a huge amount of fat-trimming?" />
  <row Id="19087" PostHistoryTypeId="1" PostId="9328" RevisionGUID="cb2238e2-854a-4cbc-a6a8-e8e96e67f054" CreationDate="2010-11-21T03:30:44.573" UserId="1859" Text="Chicken without all that fat?" />
  <row Id="19088" PostHistoryTypeId="3" PostId="9328" RevisionGUID="cb2238e2-854a-4cbc-a6a8-e8e96e67f054" CreationDate="2010-11-21T03:30:44.573" UserId="1859" Text="&lt;chicken&gt;&lt;meat&gt;&lt;cleaning&gt;&lt;butchering&gt;" />
  <row Id="19089" PostHistoryTypeId="2" PostId="9329" RevisionGUID="ef8a929d-c85d-48f8-b68f-6b698ebec874" CreationDate="2010-11-21T04:21:15.720" UserId="2866" Text="I've liked coffee for years and I'm thinking on buying a espresso machine. Before that, I want to know why the coffee seems more tasty when it is done that way than with a french press or a drip coffee maker and what are the pros and cons of a espresso machine. Thanks!" />
  <row Id="19090" PostHistoryTypeId="1" PostId="9329" RevisionGUID="ef8a929d-c85d-48f8-b68f-6b698ebec874" CreationDate="2010-11-21T04:21:15.720" UserId="2866" Text="Differences between french press and espresso machine?" />
  <row Id="19091" PostHistoryTypeId="3" PostId="9329" RevisionGUID="ef8a929d-c85d-48f8-b68f-6b698ebec874" CreationDate="2010-11-21T04:21:15.720" UserId="2866" Text="&lt;coffee&gt;&lt;espresso&gt;&lt;french-press&gt;" />
  <row Id="19092" PostHistoryTypeId="2" PostId="9330" RevisionGUID="4c7c643b-fcca-4ad8-b8ff-525bffd5d0e3" CreationDate="2010-11-21T04:30:01.420" UserId="3203" Text="Depends what sort of &quot;chicken&quot; you want to make. If you roast chicken on a rack or rotisserie and make some slashes in the skin, most of the surplus trimable fat will drip away during cooking. Most of the visible fat is directly under the skin&#xD;&#xA;&#xD;&#xA;Other form of cooking generally do not allow enough fat to drip away, so skinning and trimming is the answer&#xD;&#xA;&#xD;&#xA;Free-range is not inherently lower in fat, better tasting or anything better than other chickens. The fat content depends on the variety of breed, the food they eat, and the conditions they are raised in. You have to make your own call on this&#xD;&#xA;&#xD;&#xA;Shop around and find the brand that has least visible fat. I have tested a variety of local chickens myself, and there is a huge difference. Strangely enough for me the large dominant brand is the leanest?&#xD;&#xA;" />
  <row Id="19093" PostHistoryTypeId="2" PostId="9331" RevisionGUID="a957e521-dfe2-49c9-b4a5-4749d830bb74" CreationDate="2010-11-21T05:51:44.940" UserId="266" Text="The best explanation of I've ever seen of what espresso really is [can be found here.][1]  It starts with the basics, and if you read the PDF at the bottom of the page, gets into some of the details.&#xD;&#xA;&#xD;&#xA;Dr. Joseph John often gives talks at Coffee trade shows, and he sells an excellent espresso blend.  (I'm not affiliated with Josuma coffee, except as a satisfied customer.)  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.josuma.com/what-is-espresso.html" />
  <row Id="19094" PostHistoryTypeId="5" PostId="9331" RevisionGUID="ca26a1ee-6ab5-45c4-afdf-b82b39d6b006" CreationDate="2010-11-21T05:58:10.283" UserId="266" Comment="added a short description of espresso" Text="The best explanation of I've ever seen of what espresso really is [can be found here.][1]  It starts with the basics, and if you read the PDF at the bottom of the page, gets into some of the details.&#xD;&#xA;&#xD;&#xA;The thing that makes espresso espresso is that the high pressure in the machine extracts much of the aromatic oils from the coffee grounds, which form the &quot;crema&quot; on the top of the espresso.  You don't get this emulsion of oils at normal pressures, so no matter how strong you make a drip or press coffee, it's not espresso.&#xD;&#xA;&#xD;&#xA;Dr. Joseph John often gives talks at Coffee trade shows, and he sells an excellent espresso blend.  (I'm not affiliated with Josuma coffee, except as a satisfied customer.)  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.josuma.com/what-is-espresso.html" />
  <row Id="19095" PostHistoryTypeId="5" PostId="9308" RevisionGUID="c16ce22f-52d0-4a96-98f2-397f8d52fddc" CreationDate="2010-11-21T06:33:35.967" UserId="2882" Comment="deleted 10 characters in body" Text="The curdling effect is produced both by alcohol and acidity.  &#xD;&#xA;&#xD;&#xA;The alcoholic part is solved pre-heating the wine for a while until most alcohol evaporates.  &#xD;&#xA;&#xD;&#xA;The acidic reaction is a little more difficult to stop: As wine canonically has 3g/l TA (total acidity), a little Potassium Carbonate (KCO3) will neuter the thing. Experiment from 1 to 3g/l depending on your wine. Filter with care the resulting liquid as it may contain little crystals.&#xD;&#xA;&#xD;&#xA;Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly).&#xD;&#xA;&#xD;&#xA;[Some related material][1] and [here][2]&#xD;&#xA;&#xD;&#xA;You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vawa.net/winemaking-articles/acidphadj.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Potassium_carbonate" />
  <row Id="19096" PostHistoryTypeId="2" PostId="9332" RevisionGUID="af928b68-b897-47d6-b42f-d3ed6079c89a" CreationDate="2010-11-21T08:29:44.150" UserId="3432" Text="In Britain golden syrup is used in a lot of things, Lyle's brand is the one people know, though there are a few other minor brands. They tend to vary in thickness and strength of taste, but usually have fairly similar tastes. It is partially inverted sugar syrup, which has a fairly complicated chemical process to manufacture from byproducts of the refining industry. I doubt it's very easy at all to make at home.&#xD;&#xA;&#xD;&#xA;Buy a whole tin, it is quite versatile, excellent in cakes and best of all on porridge.&#xD;&#xA;&#xD;&#xA;Quick tip: If you need to add a large amount to a recipe which asks you to heat it, which is quite common, it is far easier to place the tin (with the lid off!) in the oven for a few minutes and carefully wearing gloves pour from the tin, as the heat makes it thinner and thus pourable.  Same thing works for black treacle." />
  <row Id="19097" PostHistoryTypeId="2" PostId="9333" RevisionGUID="3819b6b9-3c13-4e74-a81b-fe317189d759" CreationDate="2010-11-21T14:53:08.690" UserId="3442" Text="To answer the second part of your question ('the pros and cons of an espressomachine'):&#xD;&#xA;&#xD;&#xA;Pros:  &#xD;&#xA; - Taste. If done right, you will capture much more of the coffeebean in your cup.  &#xD;&#xA; - Milk foaming. Most espresso machines have the possibility to froth milk for cappuccinos or lattes. Look up 'latte art' on Google Images for some inspiration :-)  &#xD;&#xA; - Process. The making of coffee becomes an enjoyable ritual with shiny machines, hot water and steam.  &#xD;&#xA; - hobby: there is an enormous amount of ustensils, tools, cups, coffees, online forums etc. to discover for enhancing your espresso.  &#xD;&#xA;&#xD;&#xA;Cons:  &#xD;&#xA; - Taste! as much more taste ends up in your espresso cup, you will also taste the defects much better (bad or stale coffee, badly grind, wrong water temperature etc.) will give you a sour or bitter cup.  &#xD;&#xA; - Technique. It takes practice to prepare a good espresso (except if you opt for a machine that takes coffee pads - but your choice of coffees will be limited and often not fresh).  &#xD;&#xA; - Cost. Espresso machines (good ones) are costly. And it doesn't stop there. To make really tasty espresso you might want to grind the beans yourself, so you'll need a grinder that can grind fine enough for espresso. After that you might start to suffer from upgraditis...  &#xD;&#xA; - Room on the kitchencounter. An espresso machine can take up quite some space.&#xD;&#xA; &#xD;&#xA;Hope this helps!&#xD;&#xA;" />
  <row Id="19098" PostHistoryTypeId="2" PostId="9334" RevisionGUID="c7ebda83-29fa-45be-8046-84f2c2e03d89" CreationDate="2010-11-21T15:01:06.420" UserId="2845" Text="I bought some frozen plain spinach yesterday and got the one without creme sauce, to reduce the amount of fat. Tried to cook it today with some salt and a little bit of butter, but the result was very bland and boring. What are essential spices for spinach to get a nice taste?" />
  <row Id="19099" PostHistoryTypeId="1" PostId="9334" RevisionGUID="c7ebda83-29fa-45be-8046-84f2c2e03d89" CreationDate="2010-11-21T15:01:06.420" UserId="2845" Text="What to do with spinach?" />
  <row Id="19100" PostHistoryTypeId="3" PostId="9334" RevisionGUID="c7ebda83-29fa-45be-8046-84f2c2e03d89" CreationDate="2010-11-21T15:01:06.420" UserId="2845" Text="&lt;sauce&gt;&lt;flavor&gt;&lt;spinach&gt;" />
  <row Id="19101" PostHistoryTypeId="2" PostId="9335" RevisionGUID="cf400d12-2d57-49b5-a011-15db0a09bb7a" CreationDate="2010-11-21T16:03:24.077" UserId="2358" Text="I have 2 favorite recipes that I like to use spinach with. The first one is a salad, so I'm not sure how well it will come out with frozen spinach, but it's awesome with fresh one.&#xD;&#xA;&#xD;&#xA;**Recipe 1**&#xD;&#xA;&#xD;&#xA;Take a handful of spinach leaves, about 2 handfuls of green peas and ~100 grams of Feta cheese cut into 1/4 inch cubes(0.5cm) and mix. Add sauce of olive oil, lemon juice, salt and pepper.&#xD;&#xA;&#xD;&#xA;**Recipe 2**&#xD;&#xA;&#xD;&#xA;Put spinach with crushed garlic and salt in a pan with a little oil, and fry till the leaves are wilted. You can also add some Parmesan cheese to it to taste. " />
  <row Id="19102" PostHistoryTypeId="5" PostId="9334" RevisionGUID="3b784ee9-8dca-4aec-824e-58df2b49b096" CreationDate="2010-11-21T16:19:19.907" UserId="41" Comment="added 3 characters in body; edited title" Text="I bought some frozen plain spinach yesterday and got the one without creme sauce, to reduce the amount of fat. Tried to cook it today with some salt and a little bit of butter, but the result was very bland and boring.&#xD;&#xA;&#xD;&#xA;What are essential spices for spinach to get a nice taste?" />
  <row Id="19103" PostHistoryTypeId="4" PostId="9334" RevisionGUID="3b784ee9-8dca-4aec-824e-58df2b49b096" CreationDate="2010-11-21T16:19:19.907" UserId="41" Comment="added 3 characters in body; edited title" Text="How can I improve the flavor of spinach?" />
  <row Id="19104" PostHistoryTypeId="2" PostId="9336" RevisionGUID="a0f775ae-5ec5-4a17-9369-15bc0e947996" CreationDate="2010-11-21T16:33:04.907" UserId="3234" Text="Nutmeg is one of thsoe spices they almost always suggest when using Spinach.  A little bit of lemon juice will bump the flavor profile up a bit, even just a splash will do ya.  I also like SurDin's suggestion of adding garlic, maybe even some crushed red pepper flake just to kick it up a notch.  &#xD;&#xA;&#xD;&#xA;If you are using the spinach as a side dish (or main dish) I would highly suggest using fresh if you can get it.  Frozen spinach is great as an ingredient, but if you are using it as the main focus of the dish, it tends to be a bit more bland.  " />
  <row Id="19105" PostHistoryTypeId="6" PostId="9334" RevisionGUID="a86b136d-2f43-449a-91bd-fad068e51566" CreationDate="2010-11-21T16:44:01.957" UserId="2845" Comment="removed tag" Text="&lt;flavor&gt;&lt;spinach&gt;" />
  <row Id="19106" PostHistoryTypeId="2" PostId="9337" RevisionGUID="e36f1f5b-c59c-489d-9e2e-a5e8c1ea3787" CreationDate="2010-11-21T16:53:14.993" UserId="3044" Text="Garlic. &#xD;&#xA;Olive oil.&#xD;&#xA;Bit of salt.&#xD;&#xA;" />
  <row Id="19107" PostHistoryTypeId="5" PostId="9303" RevisionGUID="8c4a872d-66aa-4e9c-85f9-dbdaaf9eef5d" CreationDate="2010-11-21T17:04:32.150" UserId="1259" Comment="added 204 characters in body" Text="I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster broth, cream, and some of the butter used in cooking the lobster, heat it up. Use an emulsifying agent and throw it in my vita mix. But I've never made a foam before. &#xD;&#xA;&#xD;&#xA;So some questions:&#xD;&#xA;&#xD;&#xA;I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?&#xD;&#xA;&#xD;&#xA;What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?&#xD;&#xA;&#xD;&#xA;Does temperature effect how the foam forms?&#xD;&#xA;&#xD;&#xA;What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?&#xD;&#xA;&#xD;&#xA;What else should I know before trying to make this?&#xD;&#xA;&#xD;&#xA;Update: &#xD;&#xA;I really hoped that I could answer my own question today, but the foam was a complete failure. My Lecithin may be &quot;off&quot;, it was kinda of sticky, not powdery at all. No idea what went wrong. " />
  <row Id="19108" PostHistoryTypeId="2" PostId="9338" RevisionGUID="e8685310-c9c9-4368-8dc2-b1f79b38a55a" CreationDate="2010-11-21T17:26:45.390" UserDisplayName="TinaBoBina" Text="Even if you choose not to re-use your rice or beans for blind baking or cooking to eat, both make great bases in vases for artificial flower arrangements or in hurricanes and candle holders as a base for your favorite pillars and votives." />
  <row Id="19109" PostHistoryTypeId="2" PostId="9339" RevisionGUID="2e2579bf-0254-417c-8d94-e1631276d7a4" CreationDate="2010-11-21T18:47:39.020" UserId="201" Text="There are a few ways to get less fat from your chicken:&#xD;&#xA;&#xD;&#xA;* Cooking method (rack/rotisserie mentioned above)&#xD;&#xA;* Eat only the white meat (less fat)&#xD;&#xA;* Remove the skin when you eat it (some fat remains in the skin)&#xD;&#xA;* Eat less of it (easy fix)&#xD;&#xA;* Raise your own chickens (and avoid feeding them grains)&#xD;&#xA;" />
  <row Id="19110" PostHistoryTypeId="2" PostId="9340" RevisionGUID="17278976-cc1a-46b0-9dd2-9455457999d2" CreationDate="2010-11-21T19:08:04.063" UserDisplayName="bandrsntch" Text="I just had an amazing Chocolate Creme Brulee last night with a Grande Marnier flambe which the waiter lit at the table. It was soo good. I think they made a regular Brulee with crust already on it and added the Grande Marnier just before serving it. It was slightly warm, perhaps from the flambe. Would really like to have the recipe for this one. Had it at Amy's in downtown Port Orchard , WA." />
  <row Id="19111" PostHistoryTypeId="2" PostId="9341" RevisionGUID="a1094190-92eb-48d4-a75b-7ad0c1c97e83" CreationDate="2010-11-21T23:07:33.907" UserId="3203" Text="A great way to use frozen spinach is the with the Indian dish of Saag Aloo&#xD;&#xA;&#xD;&#xA;There are too many variations of this recipe to know which is real, but the basics that seem to taste good are:&#xD;&#xA;&#xD;&#xA;In a saucepan lightly fry some small potato cubes in a little peanut or olive oil, then add your favourite Indian spices (at least cumin, turmeric, garlic). When browned cover with milk, and let simmer with lid on till the potato are nearly cooked&#xD;&#xA;&#xD;&#xA;Add spinach (at least the same weight as the raw potato) and simmer and stir a few times until spinach falls apart and becomes sauce like&#xD;&#xA;&#xD;&#xA;At end you can stir in some cottage cheese for extra zing&#xD;&#xA;" />
  <row Id="19112" PostHistoryTypeId="2" PostId="9342" RevisionGUID="3244924f-a945-40a3-941e-31cbe79b60cc" CreationDate="2010-11-21T23:15:30.323" UserId="194" Text="If you have *fresh* spinach, wilt them with some bacon and butter, a little salt and pepper and you're done." />
  <row Id="19113" PostHistoryTypeId="2" PostId="9343" RevisionGUID="8e089669-f278-4687-a4c6-291fbf62f9b8" CreationDate="2010-11-22T00:39:14.277" UserDisplayName="crgwbr" Text="The evaporating alcohol underneath the flame would probably cool the surface instead of caramelize it.  This is the same reason you can dip a dollar bill in alcohol and burn it without harming the bill." />
  <row Id="19114" PostHistoryTypeId="2" PostId="9344" RevisionGUID="16570e1d-5151-40f1-9721-ddb89be50698" CreationDate="2010-11-22T02:18:22.297" UserId="3447" Text="Once I've eaten all the biggish chips with salsa, there are a bunch of small-to-crumb sized corn chips left. I always think I'll eat them plain later, but I happen to want more salsa now...and they sit until they get stale. But they're so delicious (so full of fat and salt!), it seems to me I ought to be able to incorporate them into a dish. But what?" />
  <row Id="19115" PostHistoryTypeId="1" PostId="9344" RevisionGUID="16570e1d-5151-40f1-9721-ddb89be50698" CreationDate="2010-11-22T02:18:22.297" UserId="3447" Text="What can I make with the broken corn chips at the bottom of the bag?" />
  <row Id="19116" PostHistoryTypeId="3" PostId="9344" RevisionGUID="16570e1d-5151-40f1-9721-ddb89be50698" CreationDate="2010-11-22T02:18:22.297" UserId="3447" Text="&lt;culinary-uses&gt;" />
  <row Id="19118" PostHistoryTypeId="2" PostId="9346" RevisionGUID="f53d0ee1-7809-49bf-b412-4b47b5d1f12e" CreationDate="2010-11-22T02:31:28.693" UserId="218" Text="Fun fact: You know how there is always an exact weight on your bag on corn chips, even though corn chips are irregularly sized? You ever wonder how they come to that exact weight, because, legally, if the weight were off they could be sued (for false advertising)?&#xD;&#xA;&#xD;&#xA;The answer is salt. They add salt to make up the different in weight.&#xD;&#xA;&#xD;&#xA;Now what would you like to do with the stuff at the bottom of the bag?" />
  <row Id="19119" PostHistoryTypeId="2" PostId="9347" RevisionGUID="cd8f2bbd-b4ef-4e3b-9a5a-fbea870e5d2a" CreationDate="2010-11-22T03:03:05.233" UserId="3449" Text="Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, what do they want to accomplish with doing it?" />
  <row Id="19120" PostHistoryTypeId="1" PostId="9347" RevisionGUID="cd8f2bbd-b4ef-4e3b-9a5a-fbea870e5d2a" CreationDate="2010-11-22T03:03:05.233" UserId="3449" Text="Pouring cold water on pasta after cooking it" />
  <row Id="19121" PostHistoryTypeId="3" PostId="9347" RevisionGUID="cd8f2bbd-b4ef-4e3b-9a5a-fbea870e5d2a" CreationDate="2010-11-22T03:03:05.233" UserId="3449" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="19122" PostHistoryTypeId="2" PostId="9348" RevisionGUID="634c1662-8f09-487c-bbde-7b25afb256d9" CreationDate="2010-11-22T03:16:33.457" UserId="19" Text="@bikeboy389 was the closest!&#xD;&#xA;&#xD;&#xA;I ended up ordering way too much food. When all was said and done, for 40 people, here's what people ate:&#xD;&#xA;&#xD;&#xA;* **About 1 bagel each**&#xD;&#xA;&#xD;&#xA;  Seems low, huh? Some people had already eaten, I guess.&#xD;&#xA;&#xD;&#xA;* **About 2 ounces of lox each**&#xD;&#xA;&#xD;&#xA;  There is a metric ton of leftover lox in my fridge. And Taco even snatched a couple of ounces off of somebody's bagel.&#xD;&#xA;&#xD;&#xA;  Picture of Taco:&#xD;&#xA;&#xD;&#xA;  ![alt text][1]&#xD;&#xA;&#xD;&#xA;* Three big tubs of cream cheese&#xD;&#xA;&#xD;&#xA;* Three tomatoes and one red onion, sliced&#xD;&#xA;&#xD;&#xA;* 4 lemons, sliced&#xD;&#xA;&#xD;&#xA;* 2 gallons orange juice&#xD;&#xA;&#xD;&#xA;* 1.5 gallons Apple Juice&#xD;&#xA;&#xD;&#xA;* 6 bottles San Pellegrino&#xD;&#xA;&#xD;&#xA;* About 30 small (6-oz) cups of coffee&#xD;&#xA;&#xD;&#xA;* About a pint of tuna salad&#xD;&#xA;&#xD;&#xA;* Negligible amount of peanut butter&#xD;&#xA;&#xD;&#xA;* Assorted fruit and cheese platter&#xD;&#xA;&#xD;&#xA;* Three pies (one blueberry, one cherry, one pumpkin).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/PxLjC.jpg" />
  <row Id="19123" PostHistoryTypeId="2" PostId="9349" RevisionGUID="c64b083e-66f0-428b-abaa-4b539a2660d5" CreationDate="2010-11-22T03:33:50.197" UserId="3203" Text="Use double or triple that volume of spices, and gentle dry roast them first&#xD;&#xA;&#xD;&#xA;Use ghee (clarified butter) instead of oil&#xD;&#xA;&#xD;&#xA;Use loads of cream to finish the gravy&#xD;&#xA;" />
  <row Id="19124" PostHistoryTypeId="2" PostId="9350" RevisionGUID="365d04bb-5fea-45da-a0b6-35369652d9a5" CreationDate="2010-11-22T03:49:25.920" UserId="2882" Text="Pour cold water on boiled things when you want to stop the cooking process. In pasta, vegetables, etc. Be aware that the pasta will loose temp, that is going to be re-gained when you briskly sautee it.  &#xD;&#xA;&#xD;&#xA;PS: for vegetables, quickly immersing them after boiling in ice-cold water helps retaining bright color (although I don't know why)" />
  <row Id="19125" PostHistoryTypeId="2" PostId="9351" RevisionGUID="64d1ea47-52f5-40de-9564-b5f1a054d81c" CreationDate="2010-11-22T04:11:23.043" UserId="1672" Text="They're generally good for adding some crunch, too, not just the flavor. A few things that come to mind:&#xD;&#xA;&#xD;&#xA;* on top of a salad - my family does a roasted corn and black bean salad; also probably good instead of croutons in salads where they're a better flavor/style fit&#xD;&#xA;&#xD;&#xA;* garnish on a soup - tortilla soup, sopa de elote...&#xD;&#xA;&#xD;&#xA;* as part of a breading for fish or chicken&#xD;&#xA;&#xD;&#xA;In general, anywhere you would use breadcrumbs, tortilla chip crumbles might find a place. If you're afraid they're too salty, you could always put dump them in a sieve and shake some of the really small bits out, leaving the more sizable bits of chip." />
  <row Id="19126" PostHistoryTypeId="5" PostId="9350" RevisionGUID="6d395fde-7a60-4c69-b46f-59554f2112a2" CreationDate="2010-11-22T04:47:12.633" UserId="2882" Comment="added 146 characters in body" Text="Pour cold water on boiled things when you want to stop the cooking process. Once you get &quot;al dente&quot; stage, the pasta will quicky get past that, so cooling it with cold water helps you manage the final state.&#xD;&#xA;&#xD;&#xA;Be aware that the pasta will loose temp, that is going to be re-gained when you briskly sautee it afterwards (with some salsa, hopefully).&#xD;&#xA;&#xD;&#xA;PS: for vegetables, quickly immersing them after boiling in ice-cold water helps retaining bright color (although I don't know why)" />
  <row Id="19127" PostHistoryTypeId="2" PostId="9352" RevisionGUID="c3556f19-5b81-450e-8c57-bd0da3e706d6" CreationDate="2010-11-22T05:00:10.217" UserId="1163" Text="I would strongly suggest not pouring cold or any other kind of water on pasta; it will rinse the delicious starches off its surface, which would otherwise help your sauce cling to it.&#xD;&#xA;&#xD;&#xA;To counteract the negative consequences of overcooking due to remaining heat (which, as belisarius suggests in his answer, is the reason other stuff is often rinsed with cold water), just serve it immediately. You want to have the sauce (hot and) ready just before your pasta is, so you can drain the pasta, mix with the sauce, and put it on the table." />
  <row Id="19128" PostHistoryTypeId="2" PostId="9353" RevisionGUID="beb383bc-5b65-4551-83bf-aa6afee28110" CreationDate="2010-11-22T05:06:09.590" UserId="67" Text="As this basically got answered through questions in the comments, I'll collect up all of the various problems that might help prevent the sogginess:&#xD;&#xA;&#xD;&#xA;1. After frying, allow the croquettes to cool on a wire rack, so they don't get moist as they give off steam.&#xD;&#xA;2. Reheat first at a lower temperature to heat through, then turn it up the temperature to regain the crunch &amp; get any extra browning.&#xD;&#xA;3. Make sure when reheating that they aren't packed too tightly, and if possible, heat on a wire rack rather than a pan.&#xD;&#xA;4. If reheating in a small but tightly-sealing oven, try cracking the door slightly so as to prevent humidity buildup.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;(anyone who has any other suggestions, feel free to add 'em)" />
  <row Id="19129" PostHistoryTypeId="2" PostId="9354" RevisionGUID="a2338232-65db-4a55-840e-06155628df2e" CreationDate="2010-11-22T05:51:28.113" UserId="3451" Text="So what exactly happens to the flavor of avocados when it oxidizes? I made some guacamole and as many are familiar, it forms that yucky garbage-green color.&#xD;&#xA;&#xD;&#xA;Now, it tastes different. I'm not sure if it's necessarily *bad* though. Maybe it's just an acquired taste. The essence is still kinda there and I feel bad scraping that first 1/8 inch off and just hucking it away. I can't tell if it tastes spoiled because it looks that way, or if it's just undergone a really crappy reconstitution of it's flavors and there's been a quantifiable decrease in yumminess.&#xD;&#xA;&#xD;&#xA;Side note: a friend taught me to cover the top layer of guac with sour cream. This works awesome. I just didn't have any on hand for my last batch. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="19130" PostHistoryTypeId="1" PostId="9354" RevisionGUID="a2338232-65db-4a55-840e-06155628df2e" CreationDate="2010-11-22T05:51:28.113" UserId="3451" Text="Oxidized Avocado: What's Going on &amp; How to Prevent It" />
  <row Id="19131" PostHistoryTypeId="3" PostId="9354" RevisionGUID="a2338232-65db-4a55-840e-06155628df2e" CreationDate="2010-11-22T05:51:28.113" UserId="3451" Text="&lt;storage-method&gt;" />
  <row Id="19132" PostHistoryTypeId="2" PostId="9355" RevisionGUID="54eb80f2-05fd-4336-86d7-1968296353e8" CreationDate="2010-11-22T05:57:04.867" UserId="1685" Text="I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proofed, and then 1/4 cup cubed butter is added to the proofed yeast.  Then all of that is added to half of the flour (2 cups) and 2 tsp salt and allowed to do the first rise.  &#xD;&#xA;&#xD;&#xA;If I wanted to use rapid rise yeast instead of active dry, could I skip the proofing step?  Would I need to add the butter at all?  Could I just mix all the dry ingredients, add the warm water and start the dough that way?  What effect would this change have?" />
  <row Id="19133" PostHistoryTypeId="1" PostId="9355" RevisionGUID="54eb80f2-05fd-4336-86d7-1968296353e8" CreationDate="2010-11-22T05:57:04.867" UserId="1685" Text="How To convert a recipe calling for active dry yeast into rapid rise yeast?" />
  <row Id="19134" PostHistoryTypeId="3" PostId="9355" RevisionGUID="54eb80f2-05fd-4336-86d7-1968296353e8" CreationDate="2010-11-22T05:57:04.867" UserId="1685" Text="&lt;baking&gt;&lt;yeast&gt;&lt;breadmaking&gt;" />
  <row Id="19135" PostHistoryTypeId="2" PostId="9356" RevisionGUID="bbd47a2c-f8c3-4d64-aa0a-4fd3f2487748" CreationDate="2010-11-22T06:19:35.827" UserId="2358" Text="Usually when using live yeast, you need to use a little more than dry yeast, usually it's about 4/3 of the quantity.&#xD;&#xA;&#xD;&#xA;Butter has nothing to do with yeast nutrition, it's probably part of the recipe already, so it doesn't matter which yeast you use for that. The difference will be that your yeast won't need to be activated, and you can skip the sugar and warm water part. " />
  <row Id="19136" PostHistoryTypeId="2" PostId="9357" RevisionGUID="15cfe4d8-61f3-4d33-8cff-37626767f018" CreationDate="2010-11-22T08:04:50.947" UserId="1870" Text="I found sources that claim that you can prevent darkening by squezing lemon juice on top of it. http://www.wikihow.com/Keep-an-Avocado-from-Darkening-when-Mashed" />
  <row Id="19137" PostHistoryTypeId="5" PostId="9357" RevisionGUID="01c550bc-4aeb-4616-a0d8-d9fa8a0dbf1b" CreationDate="2010-11-22T08:18:40.620" UserId="1870" Comment="Improved the answer" Text="I found sources that claim that you can prevent darkening by squezing lemon juice on top of it. Recipes I have tried also uses lemon. I've never tried without so I can't say whether it helps or not.&#xD;&#xA;&#xD;&#xA;http://www.wikihow.com/Keep-an-Avocado-from-Darkening-when-Mashed" />
  <row Id="19138" PostHistoryTypeId="5" PostId="9354" RevisionGUID="2ebfae26-5259-4625-a6e2-12042bb9c257" CreationDate="2010-11-22T09:27:04.433" UserId="210" Comment="added 1 characters in body" Text="So what exactly happens to the flavor of avocados when it oxidizes? I made some guacamole and as many are familiar, it forms that yucky garbage-green color.&#xD;&#xA;&#xD;&#xA;Now, it tastes different. I'm not sure if it's necessarily *bad* though. Maybe it's just an acquired taste. The essence is still kinda there and I feel bad scraping that first 1/8 inch off and just chucking it away. I can't tell if it tastes spoiled because it looks that way, or if it's just undergone a really crappy reconstitution of it's flavors and there's been a quantifiable decrease in yumminess.&#xD;&#xA;&#xD;&#xA;Side note: a friend taught me to cover the top layer of guac with sour cream. This works awesome. I just didn't have any on hand for my last batch. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="19139" PostHistoryTypeId="5" PostId="9350" RevisionGUID="48d7a099-ae58-432e-be33-675a8b21ffb2" CreationDate="2010-11-22T09:28:32.593" UserId="210" Comment="fixed spelling" Text="Pour cold water on boiled things when you want to stop the cooking process. Once you get &quot;al dente&quot; stage, the pasta will quicky get past that, so cooling it with cold water helps you manage the final state.&#xD;&#xA;&#xD;&#xA;Be aware that the pasta will lose temp, that is going to be re-gained when you briskly sautee it afterwards (with some salsa, hopefully).&#xD;&#xA;&#xD;&#xA;PS: for vegetables, quickly immersing them after boiling in ice-cold water helps retaining bright color (although I don't know why)" />
  <row Id="19140" PostHistoryTypeId="2" PostId="9358" RevisionGUID="7818cfb4-c65f-4558-8f86-3b996b144291" CreationDate="2010-11-22T11:27:50.977" UserId="3342" Text="Whenever you cut into the avocado, you activate an enzyme, polyphenol oxidase, which causes the monophenols in the avocado to hydroxylate to polyphenols. This results in the browning you see.&#xD;&#xA;&#xD;&#xA;You can stop this reaction dead in it's tracks by introducing an acid. Which acid depends on what you're making, but I usually use citric acid, in the form of some lime juice. You can however use whichever acid you'd like.&#xD;&#xA;&#xD;&#xA;Covering your guacamole with sour cream certainly work as well, the lactic acid within might help (although seeing as sour cream isn't really all that acidic, it's probably a pretty minor role), but this effect comes mostly from the fact that you're covering it, so that it isn't exposed to air.&#xD;&#xA;&#xD;&#xA;You can do the same thing with plastic wrap, just make sure that you don't leave any air pockets between the plastic wrap and the guacamole." />
  <row Id="19141" PostHistoryTypeId="2" PostId="9359" RevisionGUID="ae9de7f6-88ba-4939-b91d-1f89b3ae9ab6" CreationDate="2010-11-22T13:38:42.030" UserId="1816" Text="When using instant yeast (rapid rise), you can skip the proofing step.  You should use warm (about 110 degree) water when pouring it in, but your yeast should be added with the dry ingredients.  &#xD;&#xA;&#xD;&#xA;The butter is added to the proofed yeast not for anything yeast related, but probably to soften the butter.  I'd add it to your warm water.  I'd continue to leave the butter in, because otherwise you will be dealing with unenriched dough, which has a different texture and flavor.&#xD;&#xA;&#xD;&#xA;According to every source I've seen (my primary source being the America's Test Kitchen Family Cookbook), use 25% **less** instant yeast than active dry yeast.  If you use the same amount, you will want to use more salt to counteract some of the more powerful yeast." />
  <row Id="19142" PostHistoryTypeId="2" PostId="9360" RevisionGUID="35ea49fa-1e52-4994-b418-41f51aa22ddb" CreationDate="2010-11-22T14:04:48.390" UserId="1887" Text="I believe that one of the major differences between espresso and other forms of coffee (especially French Press) is that the water is in contact with the coffee grounds for much less time. It's pressurized to move through the fine grounds fast (I believe that that's where the name comes from). &#xD;&#xA;&#xD;&#xA;In drip coffee and even more so in a French Press, the water and the grounds are in contact for much longer. This would mean that if there are flavor elements which take longer to move from the coffee to the water, they'd have time to do that. This can enormously change the flavor profile of the coffee -- even if you're using the exact same beans. " />
  <row Id="19143" PostHistoryTypeId="2" PostId="9361" RevisionGUID="39c8100b-dfd8-4bff-8d48-d3bbf8f5ba56" CreationDate="2010-11-22T14:22:54.563" UserId="1710" Text="I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them.  I've tried roasting them (which does kind of work), and I've tried some of the recipes that you see around for pork ribs which don't seem to work with lamb. &#xD;&#xA;&#xD;&#xA;Can anyone give me any suggestions for what to do with them?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19144" PostHistoryTypeId="1" PostId="9361" RevisionGUID="39c8100b-dfd8-4bff-8d48-d3bbf8f5ba56" CreationDate="2010-11-22T14:22:54.563" UserId="1710" Text="Lamb ribs - how to cook them" />
  <row Id="19145" PostHistoryTypeId="3" PostId="9361" RevisionGUID="39c8100b-dfd8-4bff-8d48-d3bbf8f5ba56" CreationDate="2010-11-22T14:22:54.563" UserId="1710" Text="&lt;culinary-uses&gt;&lt;ribs&gt;&lt;lamb&gt;" />
  <row Id="19146" PostHistoryTypeId="6" PostId="9361" RevisionGUID="7e9a865b-cb77-473b-85d2-bd11cb7b4e63" CreationDate="2010-11-22T15:47:29.127" UserId="41" Comment="edited tags" Text="&lt;ribs&gt;&lt;lamb&gt;" />
  <row Id="19147" PostHistoryTypeId="6" PostId="9354" RevisionGUID="ba5e40a4-1e8f-4849-ba28-4e164aab62af" CreationDate="2010-11-22T15:48:44.197" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;avocados&gt;" />
  <row Id="19148" PostHistoryTypeId="6" PostId="9344" RevisionGUID="f13c3328-0e68-401c-a8f1-378682f00377" CreationDate="2010-11-22T15:53:53.473" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;tortilla-chips&gt;" />
  <row Id="19149" PostHistoryTypeId="5" PostId="9351" RevisionGUID="3913145a-3e88-4476-bb49-bdde582c139e" CreationDate="2010-11-22T16:05:36.090" UserId="1672" Comment="added 34 characters in body" Text="They're generally good for adding some crunch, too, not just the flavor. A few things that come to mind:&#xD;&#xA;&#xD;&#xA;* on top of a salad - my family does a roasted corn and black bean salad; also probably good instead of croutons in salads where they're a better flavor/style fit&#xD;&#xA;&#xD;&#xA;* garnish on a soup - tortilla soup, sopa de elote...&#xD;&#xA;&#xD;&#xA;* as part of a breading for fish or chicken (or anything else to bake or fry)&#xD;&#xA;&#xD;&#xA;In general, anywhere you would use breadcrumbs, tortilla chip crumbles might find a place. If you're afraid they're too salty, you could always put dump them in a sieve and shake some of the really small bits out, leaving the more sizable bits of chip." />
  <row Id="19150" PostHistoryTypeId="2" PostId="9362" RevisionGUID="b7d07ff4-18be-4e7e-a923-a59a4d6f4339" CreationDate="2010-11-22T16:26:44.347" UserId="641" Text="I think Angelina Jolie (of Tomb Raider fame) uses these crumbs for crumb crust. Not sure about that factoid, but hey. You can actually use these crumbs that way." />
  <row Id="19151" PostHistoryTypeId="2" PostId="9363" RevisionGUID="ba98a351-f4fd-49e8-a5f8-27c31c61dff0" CreationDate="2010-11-22T16:46:48.653" UserId="41" Text="*Disclaimer: I am **not** an expert on foams.  I've made a couple before, successfully, but never anything like a lobster bisque foam.  So I would advise any casual readers to do their own fact-checking and try this on a small scale - at least until somebody can verify it.*&#xD;&#xA;&#xD;&#xA;Now, onto the questions:&#xD;&#xA;&#xD;&#xA;&gt; I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?&#xD;&#xA;&#xD;&#xA;First of all, what you want for a foam is a *stabilizer*, and [emulsifiers and stabilizers are not the same thing][1].  Personally, I have never heard of mono/diglyceride being used for a culinary foam.  Some research suggests that it is actually an [anti-foaming agent][2]!  **Stick to the lecithin.**&#xD;&#xA;&#xD;&#xA;&gt; What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?&#xD;&#xA;&#xD;&#xA;[This page on culinary foam][3] suggests starting with a 0.6% ratio, but most people (myself included) use a ratio of **1%** - in other words, 1 g of lecithin for every 100 mL of liquid.  See [here][4], [here][5], and [here][6].  The ratio is not quite as sensitive as some other hydrocolloids where you need to measure out sub-grams, but it is still important; too little and your foam won't hold at all (seems to be what happened to you), too much and you'll end up with soy-flavoured soap.&#xD;&#xA;&#xD;&#xA;&gt; Does temperature effect how the foam forms?&#xD;&#xA;&#xD;&#xA;Sort of.  Actually, if you're making a milk-based foam then it's pretty much the same as just [frothing the milk][7] - i.e. for a cappuccino.  The only difference is that you've added a stabilizing agent, so it will *stay* foamy.  So basically you just need to keep it under 80° C or 175° F, otherwise it will burn.  Lecithin can dissolve in cold water, so you really don't need to be very precise, but anecdotally, it's best if it's slightly warmed, say around 40° C (104° F).&#xD;&#xA;&#xD;&#xA;&gt; What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?&#xD;&#xA;&#xD;&#xA;You want a **very thin consistency**, close to the consistency of water, for the same reason that it's better to use skim milk for frothing and egg whites for meringue.  Generally speaking, it's the *proteins* that are most active in creating culinary foams; large amounts of fat (such as in cream) can interfere with the foaming action and also add weight, which is not at all what you want in a foam.&#xD;&#xA;&#xD;&#xA;I haven't made lobster bisque, but I believe it's very thick and made with cream - not a good candidate for foams.  I looked at [this Epicurious recipe][8] which involves tomato paste, corn starch, and cream; if making a foam I think I would substitute a thin tomato sauce or juice, reduce or eliminate the corn starch, and use skim milk instead of cream.  Remember that you're not trying to *serve* this bisque, you're using it in a foam.&#xD;&#xA;&#xD;&#xA;&gt; What else should I know before trying to make this?&#xD;&#xA;&#xD;&#xA;I don't have a Vitamix, and maybe it can do a lot of cool things that one can't do with an ordinary blender, but nevertheless, I've never heard of a culinary foam being made in an actual blender.  A stick blender (AKA hand blender, immersion blender) is much more reliable for foaming.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eufic.org/page/en/page/FAQ/faqid/stabilizers-emulsifiers/&#xD;&#xA;  [2]: http://www.journalofdairyscience.org/article/S0022-0302%2850%2991964-3/abstract&#xD;&#xA;  [3]: http://www.edinformatics.com/math_science/science_of_cooking/foams1.htm&#xD;&#xA;  [4]: http://www.redspooncompany.com/blog/index.php?itemid=20&#xD;&#xA;  [5]: http://www.starchefs.com/features/willpowder/html/tea_air_w_goldfarb.shtml&#xD;&#xA;  [6]: http://books.google.ca/books?id=IQ3PJY7zs6EC&amp;pg=PA320&amp;lpg=PA320&amp;dq=cooking+for+geeks+lecithin+foam+1%25&amp;source=bl&amp;ots=HloLbRvcDO&amp;sig=iBdeqb1fEouPkPsw5Wrnu5r0vdM&amp;hl=en&amp;ei=tJnqTJaVCoa8sAP5urWxCw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBUQ6AEwAA#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [7]: http://www.espressoguy.com/making_espresso/steaming_and_frothing_milk&#xD;&#xA;  [8]: http://www.epicurious.com/recipes/food/views/Lobster-Bisque-14916" />
  <row Id="19152" PostHistoryTypeId="2" PostId="9364" RevisionGUID="046cc517-6e14-4c6f-8ec7-ab7c2171dad1" CreationDate="2010-11-22T16:54:13.173" UserId="3234" Text="First off, you it's good to understand the difference between active dry yeast and rapid rise yeast.  Active dry yeast is a larger granule of yeast in which the other shell is composed of mostly dead cells entombing the dormant nougaty goodness inside.  It has to be proofed to seperate out all the cells and rehydrate the interior active cells.&#xD;&#xA;&#xD;&#xA;Rapid rise yeast is a typically a compination of 2 differen strains of yeast (so those with a very discerning palate might be able to tell the difference, I've never really tried).  The granules of yeast are smaller and dried slower to preserve more yeast cells. Ascorbic acid is also added to push the yeast into overdrive a little faster.  &#xD;&#xA;&#xD;&#xA;A great video that helped me a lot is http://how2heroes.com/videos/dessert-and-baked-goods/yeast-101  I have noticed before issues with Rapid Rise yeast not proofing very well the second time around.  Apparently it's designed to give you one really good proof and then die out (play hard and die young).  Instant yeast however is Rapid Rise yeast without the hardcore party attitude.  It's what they use at the King Arthur bakery test kitchen, so that's good enough for me!  They say to use them interchangeably, but many other sites I see show a difference of about 20%.&#xD;&#xA;&#xD;&#xA;2 Tbsp Active Dry yeast ≈ 1.6 Tbsp Instant Yeast" />
  <row Id="19153" PostHistoryTypeId="2" PostId="9365" RevisionGUID="3df9330c-6196-41c5-b203-558eb9228ceb" CreationDate="2010-11-22T18:46:10.377" UserDisplayName="junette" Text="pressure cooker is one of my MUST HAVE in my kitchen because aside from saving me a lot of time tendering my meat  but it also save your electric bill for electric stove. " />
  <row Id="19154" PostHistoryTypeId="2" PostId="9366" RevisionGUID="a4e33760-d12a-423f-989d-c4cdf0c8373a" CreationDate="2010-11-22T19:02:12.720" UserId="3456" Text="How do you roll a pumpkin roll cake without it breaking mid-fold?" />
  <row Id="19155" PostHistoryTypeId="1" PostId="9366" RevisionGUID="a4e33760-d12a-423f-989d-c4cdf0c8373a" CreationDate="2010-11-22T19:02:12.720" UserId="3456" Text="Pumpkin Roll Technique" />
  <row Id="19156" PostHistoryTypeId="3" PostId="9366" RevisionGUID="a4e33760-d12a-423f-989d-c4cdf0c8373a" CreationDate="2010-11-22T19:02:12.720" UserId="3456" Text="&lt;cake&gt;&lt;baking-techniques&gt;" />
  <row Id="19157" PostHistoryTypeId="4" PostId="9329" RevisionGUID="a8a4b538-b700-4528-ad7c-8e8213f3dd2e" CreationDate="2010-11-22T19:20:33.167" UserId="2866" Comment="edited title" Text="Differences between coffee made with french press or espresso machine?" />
  <row Id="19161" PostHistoryTypeId="2" PostId="9368" RevisionGUID="f58e52da-1c99-4b74-9329-6bcf1ba63aa0" CreationDate="2010-11-22T19:27:01.653" UserId="3234" Text="I've seen 2 tricks to help.  One is to pre-roll the roll while it is still hot, just out of the oven.  You will sometimes get cracks when unrolling the roll, but they are less visable as the cracks originate on the inside of the roll.  Once you roll it back up, they tend to disappear.  &#xD;&#xA;&#xD;&#xA;The other is to just bake it on a piece of parchemnt paper and use that to lift, roll and support the pumpkin cake.  As you lift the parchment paper, you roll the cake down into itself and it almost rolls itself as you lift the paper.  Just have to keep it moist, but not too moist.  &#xD;&#xA;&#xD;&#xA;Good Luck!" />
  <row Id="19164" PostHistoryTypeId="6" PostId="9366" RevisionGUID="2feafdc7-8238-4d53-bfaa-7e0bab3f35df" CreationDate="2010-11-22T19:34:06.123" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;pumpkin&gt;" />
  <row Id="19165" PostHistoryTypeId="5" PostId="9364" RevisionGUID="f554d96b-7915-4af3-bc02-a6b0ed475784" CreationDate="2010-11-22T19:39:31.937" UserId="3234" Comment="edited body" Text="First off, you it's good to understand the difference between active dry yeast and rapid rise yeast.  Active dry yeast is a larger granule of yeast in which the outer shell is composed of mostly dead cells entombing the dormant nougaty goodness inside.  It has to be proofed to seperate out all the cells and rehydrate the interior active cells.&#xD;&#xA;&#xD;&#xA;Rapid rise yeast is a typically a compination of 2 differen strains of yeast (so those with a very discerning palate might be able to tell the difference, I've never really tried).  The granules of yeast are smaller and dried slower to preserve more yeast cells. Ascorbic acid is also added to push the yeast into overdrive a little faster.  &#xD;&#xA;&#xD;&#xA;A great video that helped me a lot is http://how2heroes.com/videos/dessert-and-baked-goods/yeast-101  I have noticed before issues with Rapid Rise yeast not proofing very well the second time around.  Apparently it's designed to give you one really good proof and then die out (play hard and die young).  Instant yeast however is Rapid Rise yeast without the hardcore party attitude.  It's what they use at the King Arthur bakery test kitchen, so that's good enough for me!  They say to use them interchangeably, but many other sites I see show a difference of about 20%.&#xD;&#xA;&#xD;&#xA;2 Tbsp Active Dry yeast ≈ 1.6 Tbsp Instant Yeast" />
  <row Id="19167" PostHistoryTypeId="5" PostId="9350" RevisionGUID="a7174194-3128-4f2c-ba6f-f047107720b0" CreationDate="2010-11-22T19:45:20.950" UserId="41" Comment="added 5 characters in body" Text="Pour cold water on boiled things when you want to stop the cooking process. Once you get &quot;al dente&quot; stage, the pasta will quickly get past that, so cooling it with cold water helps you manage the final state.&#xD;&#xA;&#xD;&#xA;Be aware that the pasta will lose temp, that is going to be re-gained when you briskly sautee it afterward (with some salsa, hopefully).&#xD;&#xA;&#xD;&#xA;PS: for vegetables, quickly immersing them in ice-cold water after boiling helps to retain the bright color (although I don't know why)." />
  <row Id="19168" PostHistoryTypeId="2" PostId="9370" RevisionGUID="291d7364-ec60-4f5d-a047-45709d0517b3" CreationDate="2010-11-22T20:58:37.177" UserId="3457" Text="I use my regular biscotti recipe, and then I make a simple powdered sugar icing (1/2 cup powdered sugar to 1- to 1 and half teaspoons water, liquor or juice, depending on the flavor of the biscotti). I drizzle the icing on the biscotti, and let the icing dry just until the outside is hard enough it won't smudge, then store them in an airtight container. The moisture of the icing is just enough to take the hard 'crispy crunch' off the biscotti, while still getting a nice texture. I think of it as the perfect biscotti... firm and toasty enough to dip in coffee, but if I take a bit without dunking, it doesn't hurt the roof of my mouth." />
  <row Id="19169" PostHistoryTypeId="2" PostId="9371" RevisionGUID="41c3a1db-f74a-4806-b12c-e88c3103b3f3" CreationDate="2010-11-22T21:18:21.133" UserId="3457" Text="Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About half way through the heating process, the unsuccessful batch starts to separate. Once, I saved it by doing *something* magical to the temperature and stirring vigorously, but I don't know what I did. Every other time, Once it starts separating, it is a lost cause. &#xD;&#xA;&#xD;&#xA;I use the same pan, same stove, same wooden spoon to stir, and I think I am either using heat that is too high, or too low and too long. Help!" />
  <row Id="19170" PostHistoryTypeId="1" PostId="9371" RevisionGUID="41c3a1db-f74a-4806-b12c-e88c3103b3f3" CreationDate="2010-11-22T21:18:21.133" UserId="3457" Text="What is causing my butter toffee to separate?" />
  <row Id="19171" PostHistoryTypeId="3" PostId="9371" RevisionGUID="41c3a1db-f74a-4806-b12c-e88c3103b3f3" CreationDate="2010-11-22T21:18:21.133" UserId="3457" Text="&lt;candy&gt;" />
  <row Id="19172" PostHistoryTypeId="10" PostId="9243" RevisionGUID="695fa395-18d3-4d6e-804a-ce4fd3fc5c28" CreationDate="2010-11-23T00:20:09.697" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="19173" PostHistoryTypeId="2" PostId="9372" RevisionGUID="fb94dcc8-8e67-43f6-84bf-b2ff88c32cf6" CreationDate="2010-11-23T00:20:37.003" UserId="3300" Text="A few weeks ago, I tried this for the first time with a friend. We were making kiwi foam and it seemed to be a disaster even after adding &gt;2% of lecithin. There was a little bit of foam and it was thicker than the liquid we started out with, but it wouldn't stick. We finally gave up and said &quot;it tastes good, so we'll serve it as is and call it something else&quot;.&#xD;&#xA;&#xD;&#xA;We put the bowl in the fridge.&#xD;&#xA;&#xD;&#xA;A couple of hours later, when it was time to serve dessert, lo and behold, there was perfect separation of the foam and the liquid. The foam was really good. We just needed to wait a few hours for the liquid to separate out." />
  <row Id="19174" PostHistoryTypeId="5" PostId="9363" RevisionGUID="d4647383-eb79-4365-9769-a879306d06f8" CreationDate="2010-11-23T00:33:39.603" UserId="41" Comment="added 537 characters in body" Text="*Disclaimer: I am **not** an expert on foams.  I've made a couple before, successfully, but never anything like a lobster bisque foam.  So I would advise any casual readers to do their own fact-checking and try this on a small scale - at least until somebody can verify it.*&#xD;&#xA;&#xD;&#xA;Now, onto the questions:&#xD;&#xA;&#xD;&#xA;&gt; I have Lecithin and Mono/diglyceride from a set. It says they're both emulsifying agents. Which should I use? What's the difference?&#xD;&#xA;&#xD;&#xA;First of all, what you want for a foam is a *stabilizer*, and [emulsifiers and stabilizers are not the same thing][1].  Personally, I have never heard of mono/diglyceride being used for a culinary foam.  Some research suggests that it is actually an [anti-foaming agent][2]!  **Stick to the lecithin.**&#xD;&#xA;&#xD;&#xA;*Note: For the sake of completeness, lecithin is also considered a [foaming agent][9], which means it facilitates the foaming itself in addition to stabilizing it.  This is especially important when making foams out of things that don't naturally foam, like teas or juices.*&#xD;&#xA;&#xD;&#xA;&gt; What's the appropriate ratio of emulsifying agent to liquid? How does changing the ratio affect the foam?&#xD;&#xA;&#xD;&#xA;[This page on culinary foam][3] suggests starting with a 0.6% ratio, but most people (myself included) use a ratio of **1%** - in other words, 1 g of lecithin for every 100 mL of liquid.  See [here][4], [here][5], and [here][6].  The ratio is not quite as sensitive as some other hydrocolloids where you need to measure out sub-grams, but it is still important; too little and your foam won't hold at all (seems to be what happened to you), too much and you'll end up with soy-flavoured soap.&#xD;&#xA;&#xD;&#xA;*Note: When making a foam out of something that does not naturally foam, such as juice, you may need to up the ratio as high as 2%.  Milk-based foams rely partially on the foaming ability of milk itself.*&#xD;&#xA;&#xD;&#xA;&gt; Does temperature effect how the foam forms?&#xD;&#xA;&#xD;&#xA;Sort of.  Actually, if you're making a milk-based foam then it's pretty much the same as just [frothing the milk][7] - i.e. for a cappuccino.  The only difference is that you've added a stabilizing agent, so it will *stay* foamy.  So basically you just need to keep it under 80° C or 175° F, otherwise it will burn.  Lecithin can dissolve in cold water, so you really don't need to be very precise, but anecdotally, it's best if it's slightly warmed, say around 40° C (104° F).&#xD;&#xA;&#xD;&#xA;&gt; What consistency should my bisque be to make a good foam? Does it need to be thin, or will it work thick?&#xD;&#xA;&#xD;&#xA;You want a **very thin consistency**, close to the consistency of water, for the same reason that it's better to use skim milk for frothing and egg whites for meringue.  Generally speaking, it's the *proteins* that are most active in creating culinary foams; large amounts of fat (such as in cream) can interfere with the foaming action and also add weight, which is not at all what you want in a foam.&#xD;&#xA;&#xD;&#xA;I haven't made lobster bisque, but I believe it's very thick and made with cream - not a good candidate for foams.  I looked at [this Epicurious recipe][8] which involves tomato paste, corn starch, and cream; if making a foam I think I would substitute a thin tomato sauce or juice, reduce or eliminate the corn starch, and use skim milk instead of cream.  Remember that you're not trying to *serve* this bisque, you're using it in a foam.&#xD;&#xA;&#xD;&#xA;&gt; What else should I know before trying to make this?&#xD;&#xA;&#xD;&#xA;I don't have a Vitamix, and maybe it can do a lot of cool things that one can't do with an ordinary blender, but nevertheless, I've never heard of a culinary foam being made in an actual blender.  A stick blender (AKA hand blender, immersion blender) is much more reliable for foaming.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eufic.org/page/en/page/FAQ/faqid/stabilizers-emulsifiers/&#xD;&#xA;  [2]: http://www.journalofdairyscience.org/article/S0022-0302%2850%2991964-3/abstract&#xD;&#xA;  [3]: http://www.edinformatics.com/math_science/science_of_cooking/foams1.htm&#xD;&#xA;  [4]: http://www.redspooncompany.com/blog/index.php?itemid=20&#xD;&#xA;  [5]: http://www.starchefs.com/features/willpowder/html/tea_air_w_goldfarb.shtml&#xD;&#xA;  [6]: http://books.google.ca/books?id=IQ3PJY7zs6EC&amp;pg=PA320&amp;lpg=PA320&amp;dq=cooking+for+geeks+lecithin+foam+1%25&amp;source=bl&amp;ots=HloLbRvcDO&amp;sig=iBdeqb1fEouPkPsw5Wrnu5r0vdM&amp;hl=en&amp;ei=tJnqTJaVCoa8sAP5urWxCw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBUQ6AEwAA#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [7]: http://www.espressoguy.com/making_espresso/steaming_and_frothing_milk&#xD;&#xA;  [8]: http://www.epicurious.com/recipes/food/views/Lobster-Bisque-14916&#xD;&#xA;  [9]: http://en.wikipedia.org/wiki/Foaming_agent" />
  <row Id="19175" PostHistoryTypeId="2" PostId="9373" RevisionGUID="967f96f1-74f4-4df4-a531-1d712108510d" CreationDate="2010-11-23T01:01:28.030" UserId="3432" Text="Baking a cake is more chemistry than cooking, all about proportions.&#xD;&#xA;&#xD;&#xA;The success rate of making cake recipes vegan depends highly on the suitability of the recipe for conversion.  Dairy components are not too hard to replace, good soya milk will usually replace regular milk without issue providing curdling issues are not too great and butter can usually be replaced with a decent vegan block margarine, and there are decent vegan soft margarines about.  Eggs are always tricky and have to be replaced with something suitable, one size does not fit all, it very much depends upon the recipe what is the best method.&#xD;&#xA;&#xD;&#xA;Eggs add air, they bind, alter the shelf-life and effect the moistness of the cake.  If there are a lot of eggs in a recipe they can be making up a strategic part of the dough in a texture capacity as well as altering the taste too.  The strategy to adopt is to work out what primary purpose the eggs are serving in the recipe and replace them.  In fruit cakes where the egg is binding, a date syrup or mashed banana can work with a little more raising agent.  But this significantly effects the flavour obviously, so is usually reserved for rich fruit cakes where the flavours sit comfortably.  In sponges, soya flour and raising agents (or a cake-specific egg substitute which is usually soya protein isolate and raising agents) can aid softness and binding.  When there are a lot of eggs the recipe will usually be too hard to adapt.&#xD;&#xA;&#xD;&#xA;Your recipe looks about 2:1:1 -- flour:fat:eggs, which would usually be suitable for a cake egg substitute.  Particularly given the plain flavouring of the cake, the egg will be contributing flavour there as will the butter substantially.  A hard recipe to make acceptable." />
  <row Id="19176" PostHistoryTypeId="2" PostId="9374" RevisionGUID="1ab92d3f-4d32-4bf5-88cd-3f46fadd5785" CreationDate="2010-11-23T01:14:59.057" UserId="3203" Text="My local lamb (grass paddock raised) just doesn't have enough fat on it to survive a &quot;rack in the oven&quot; experience. Hogget &amp; mutton is fine. This may be your problem too?&#xD;&#xA;&#xD;&#xA;So for lamb I would cleave the rack into individual ribs and BBQ on medium-high till the surface has crisped (typically twice as long as a similar beef cut). All the fat should have run. Most people I know don't like eating visible lamb fat&#xD;&#xA;&#xD;&#xA;I lightly coat the cut meat surface with oil just before placing on BBQ to ensure an instant sear. You want the lamb to crisp without drying out&#xD;&#xA;&#xD;&#xA;If using a wood fired BBQ drop a bunch of fresh lavender (leaf and flowers) under the grill to slightly smoke the lamb&#xD;&#xA;" />
  <row Id="19178" PostHistoryTypeId="2" PostId="9376" RevisionGUID="4d44e265-2117-40e0-b3d7-5c2f26f5df85" CreationDate="2010-11-23T02:40:27.093" UserId="2882" Text="I've been in Peru recently and enjoyed a lot of very good meals. [Cebiches][1] and [tiraditos][2] were among the best.  &#xD;&#xA;&#xD;&#xA;However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask for cebiche (or ceviche) for diner.&#xD;&#xA;&#xD;&#xA;We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for diner.  &#xD;&#xA;&#xD;&#xA;I tend to think that, being the ceviche mainly raw seafood, it is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for diner. They referred sleeping disorders, and the such. &#xD;&#xA;&#xD;&#xA;So two questions:&#xD;&#xA;&#xD;&#xA; 1. Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?&#xD;&#xA; 2. If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at diner? (I like fishing, and I'm considering preparing cebiche with my catches).&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/images?q=cebiche+ceviche+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=5R7rTKr7LY2-sAPI_7GcDw&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;sqi=2&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [2]: http://www.google.com/images?q=tiraditos+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=Ih_rTKG_GoL88AaGvrTMDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [3]: http://i.stack.imgur.com/byyI4.jpg" />
  <row Id="19179" PostHistoryTypeId="1" PostId="9376" RevisionGUID="4d44e265-2117-40e0-b3d7-5c2f26f5df85" CreationDate="2010-11-23T02:40:27.093" UserId="2882" Text="Cebiche diner considered harmful" />
  <row Id="19180" PostHistoryTypeId="3" PostId="9376" RevisionGUID="4d44e265-2117-40e0-b3d7-5c2f26f5df85" CreationDate="2010-11-23T02:40:27.093" UserId="2882" Text="&lt;fish&gt;&lt;raw&gt;&lt;cooking-myth&gt;" />
  <row Id="19181" PostHistoryTypeId="5" PostId="9376" RevisionGUID="9663b629-815c-458e-85b3-e3193d8fb0e7" CreationDate="2010-11-23T02:57:34.213" UserId="2882" Comment="deleted 2 characters in body; deleted 4 characters in body" Text="I've been in Peru recently and enjoyed a lot of very good meals. [Cebiches][1] and [tiraditos][2] were among the best.  &#xD;&#xA;&#xD;&#xA;However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for diner.&#xD;&#xA;&#xD;&#xA;We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for diner.  &#xD;&#xA;&#xD;&#xA;I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for diner. They referred sleeping disorders, and the such. &#xD;&#xA;&#xD;&#xA;So two questions:&#xD;&#xA;&#xD;&#xA; 1. Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?&#xD;&#xA; 2. If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at diner? (I like fishing, and I'm considering preparing cebiche with my catches).&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/images?q=cebiche+ceviche+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=5R7rTKr7LY2-sAPI_7GcDw&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;sqi=2&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [2]: http://www.google.com/images?q=tiraditos+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=Ih_rTKG_GoL88AaGvrTMDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [3]: http://i.stack.imgur.com/byyI4.jpg" />
  <row Id="19182" PostHistoryTypeId="6" PostId="9376" RevisionGUID="28889c1d-8f22-44fe-b600-02c31b7f3731" CreationDate="2010-11-23T03:01:29.183" UserId="41" Comment="edited tags" Text="&lt;fish&gt;&lt;cooking-myth&gt;&lt;ceviche&gt;" />
  <row Id="19183" PostHistoryTypeId="5" PostId="9376" RevisionGUID="06dea0c7-9897-432d-89be-55f49e26132e" CreationDate="2010-11-23T03:21:28.430" UserId="2882" Comment="added 4 characters in body; edited tags; edited title" Text="I've been in Peru recently and enjoyed a lot of very good meals. [Cebiches][1] and [tiraditos][2] were among the best.  &#xD;&#xA;&#xD;&#xA;However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for dinner.&#xD;&#xA;&#xD;&#xA;We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for dinner.  &#xD;&#xA;&#xD;&#xA;I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for dinner. They referred sleeping disorders, and the such. &#xD;&#xA;&#xD;&#xA;So two questions:&#xD;&#xA;&#xD;&#xA; 1. Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?&#xD;&#xA; 2. If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like fishing, and I'm considering preparing cebiche with my catches).&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/images?q=cebiche+ceviche+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=5R7rTKr7LY2-sAPI_7GcDw&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;sqi=2&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [2]: http://www.google.com/images?q=tiraditos+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=Ih_rTKG_GoL88AaGvrTMDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [3]: http://i.stack.imgur.com/byyI4.jpg" />
  <row Id="19184" PostHistoryTypeId="4" PostId="9376" RevisionGUID="06dea0c7-9897-432d-89be-55f49e26132e" CreationDate="2010-11-23T03:21:28.430" UserId="2882" Comment="added 4 characters in body; edited tags; edited title" Text="Cebiche dinner considered harmful" />
  <row Id="19185" PostHistoryTypeId="6" PostId="9376" RevisionGUID="06dea0c7-9897-432d-89be-55f49e26132e" CreationDate="2010-11-23T03:21:28.430" UserId="2882" Comment="added 4 characters in body; edited tags; edited title" Text="&lt;fish&gt;&lt;ceviche&gt;&lt;cooking-myth&gt;" />
  <row Id="19186" PostHistoryTypeId="5" PostId="9376" RevisionGUID="66fe5a4d-2f03-45a0-8406-a4bd44715b1d" CreationDate="2010-11-23T03:21:44.410" UserId="60" Comment="added 4 characters in body; edited tags; edited title" Text="I've been in Peru recently and enjoyed a lot of very good meals. [Cebiches][1] and [tiraditos][2] were among the best.  &#xD;&#xA;&#xD;&#xA;However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for dinner.&#xD;&#xA;&#xD;&#xA;We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for dinner.  &#xD;&#xA;&#xD;&#xA;I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for dinner. They referred sleeping disorders, and the such. &#xD;&#xA;&#xD;&#xA;So two questions:&#xD;&#xA;&#xD;&#xA; 1. Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?&#xD;&#xA; 2. If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like fishing, and I'm considering preparing cebiche with my catches).&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/images?q=cebiche+ceviche+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=5R7rTKr7LY2-sAPI_7GcDw&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;sqi=2&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [2]: http://www.google.com/images?q=tiraditos+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=Ih_rTKG_GoL88AaGvrTMDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [3]: http://i.stack.imgur.com/byyI4.jpg" />
  <row Id="19187" PostHistoryTypeId="4" PostId="9376" RevisionGUID="66fe5a4d-2f03-45a0-8406-a4bd44715b1d" CreationDate="2010-11-23T03:21:44.410" UserId="60" Comment="added 4 characters in body; edited tags; edited title" Text="Cebiche dinner considered harmful" />
  <row Id="19188" PostHistoryTypeId="6" PostId="9376" RevisionGUID="66fe5a4d-2f03-45a0-8406-a4bd44715b1d" CreationDate="2010-11-23T03:21:44.410" UserId="60" Comment="added 4 characters in body; edited tags; edited title" Text="&lt;fish&gt;&lt;ceviche&gt;&lt;cooking-myth&gt;" />
  <row Id="19189" PostHistoryTypeId="5" PostId="9376" RevisionGUID="55c5fef0-5bdb-439b-95fc-76e343ae50fe" CreationDate="2010-11-23T05:25:39.010" UserId="2882" Comment="added 44 characters in body" Text="I've been in Peru recently and enjoyed a lot of very good meals. [Cebiches][1] and [tiraditos][2] were among the best.  &#xD;&#xA;&#xD;&#xA;However, as it was a short business trip, luncheons were usually short and quick, so we tried with little luck to ask cebiche (or ceviche) for dinner.&#xD;&#xA;&#xD;&#xA;We found out that Peruvians consider cebiche harmful at night, to the point that (most) cebicherías (restaurants serving only cebiche) are closed for dinner.  &#xD;&#xA;&#xD;&#xA;I tend to think that, being ceviche mainly raw seafood, this is just a myth coming from times when fridges were not available, but locals were very assertive about the inconveniences of eating raw seafood for dinner. They referred sleeping disorders, and the such. &#xD;&#xA;&#xD;&#xA;So two questions:&#xD;&#xA;&#xD;&#xA; 1. Anybody knows if the Peruvian massive opinion is shared with other people on the Pacific Rim?  Is it really a myth?&#xD;&#xA; 2. If the previous was affirmative  ... Is it reasonable to store the day's catch outside a fridge (but in a shadowy and fresh place) to be eaten raw at dinner? (I like fishing, and I'm considering preparing cebiche with my catches).&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;PS: Look the size of those corn kernels!  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/images?q=cebiche+ceviche+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=5R7rTKr7LY2-sAPI_7GcDw&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;sqi=2&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [2]: http://www.google.com/images?q=tiraditos+peru&amp;hl=en&amp;rlz=1B3GGLL_enAR381AR381&amp;prmd=iv&amp;source=lnms&amp;tbs=isch:1&amp;ei=Ih_rTKG_GoL88AaGvrTMDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;ved=0CAcQ_AU&amp;biw=1440&amp;bih=706&#xD;&#xA;  [3]: http://i.stack.imgur.com/byyI4.jpg" />
  <row Id="19190" PostHistoryTypeId="2" PostId="9377" RevisionGUID="8c62d454-f886-49bd-a51d-36775142db93" CreationDate="2010-11-23T08:45:56.923" UserId="3203" Text="In the South Pacific it's breakfast, lunch, and dinner. I could have Fijian Kokoda for every meal for week, yuuuum!&#xD;&#xA;&#xD;&#xA;Pacific style is with lime and coconut, it is still very acidic and fatty so not to everyone's taste&#xD;&#xA;&#xD;&#xA;Could be specific fish types? But I have never had a problem&#xD;&#xA;&#xD;&#xA;Once you add the lime juice to the fish it will keep longer without refrigeration&#xD;&#xA;&#xD;&#xA;In Peru I suspect education is still lacking in food hygiene etc, so it may be a good move! (based on commentary from friends and relatives in Peru). Peru is also a very traditions based culture" />
  <row Id="19191" PostHistoryTypeId="5" PostId="9377" RevisionGUID="939e829d-4e45-4f31-8a6f-05f93fcfbf32" CreationDate="2010-11-23T10:26:27.947" UserId="3203" Comment="added 2 characters in body" Text="In the South Pacific it's breakfast, lunch, and dinner. I could have Fijian Kokoda for every meal for a week, yuuuum!&#xD;&#xA;&#xD;&#xA;Pacific style is with lime and coconut, it is still very acidic and fatty so not to everyone's taste&#xD;&#xA;&#xD;&#xA;Could be specific fish types? But I have never had a problem&#xD;&#xA;&#xD;&#xA;Once you add the lime juice to the fish it will keep longer without refrigeration&#xD;&#xA;&#xD;&#xA;In Peru I suspect education is still lacking in food hygiene etc, so it may be a good move! (based on commentary from friends and relatives in Peru). Peru also has very traditions based cultures" />
  <row Id="19192" PostHistoryTypeId="2" PostId="9378" RevisionGUID="5deaa284-8188-40d8-902e-fbcb924ef803" CreationDate="2010-11-23T13:06:15.977" UserDisplayName="Moira" Text="I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then halfed the mixture. Flavoured one with lemon essence and coloured lemon and the other half flavoured with rosewater and tinted pink. Allowed it to set. Lemon is almost perfect texture but the rosewater one is &quot;grainy&quot; and much firmer set than the lemon. Why is it so? It was the same mixture, halved!" />
  <row Id="19193" PostHistoryTypeId="1" PostId="9378" RevisionGUID="5deaa284-8188-40d8-902e-fbcb924ef803" CreationDate="2010-11-23T13:06:15.977" UserDisplayName="Moira" Text="turkish delight is &quot;grainy&quot;" />
  <row Id="19194" PostHistoryTypeId="3" PostId="9378" RevisionGUID="5deaa284-8188-40d8-902e-fbcb924ef803" CreationDate="2010-11-23T13:06:15.977" UserDisplayName="Moira" Text="&lt;candy&gt;" />
  <row Id="19195" PostHistoryTypeId="2" PostId="9379" RevisionGUID="3d271377-aec2-4f6d-b7b3-a7b7efcfd806" CreationDate="2010-11-23T14:05:03.437" UserId="1352" Text="From my [limited] exposure, it *seems* like `sorbet` is merely `sherbet` with a higher price tag. &#xD;&#xA;&#xD;&#xA;Is that a fair understanding? &#xD;&#xA;&#xD;&#xA;If not, what is a better way of understanding the difference(s)?" />
  <row Id="19196" PostHistoryTypeId="1" PostId="9379" RevisionGUID="3d271377-aec2-4f6d-b7b3-a7b7efcfd806" CreationDate="2010-11-23T14:05:03.437" UserId="1352" Text="What is the difference between sorbet and sherbet" />
  <row Id="19197" PostHistoryTypeId="3" PostId="9379" RevisionGUID="3d271377-aec2-4f6d-b7b3-a7b7efcfd806" CreationDate="2010-11-23T14:05:03.437" UserId="1352" Text="&lt;food-differences&gt;&lt;dessert&gt;&lt;sorbet&gt;" />
  <row Id="19198" PostHistoryTypeId="2" PostId="9380" RevisionGUID="3dc641f0-a633-484e-9ecd-b85e8a394edc" CreationDate="2010-11-23T14:12:12.883" UserId="1352" Text="If I read the [wikipedia][1] entry on this properly (which I looked-up to verify my hunch), it *seems* this is nominally equivalent to Japan's sushi/sashimi (sashimi being just the raw fish and sushi being the [generally] raw stuff inside rice and seaweed rolls).&#xD;&#xA;&#xD;&#xA;If care is taken, I wouldn't see a reason why it couldn't be eaten later in the day. However, if you don't have a &quot;good&quot; place to store it, then I'd follow the local custom and skip it at the end of the day.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ceviche" />
  <row Id="19199" PostHistoryTypeId="2" PostId="9381" RevisionGUID="525231c8-7e43-47f9-b7a1-1b7ba531b03d" CreationDate="2010-11-23T14:17:02.410" UserId="1816" Text="Actually, they are not quite the same.  [Sorbet][1] is ice sweetened with fruit, wine, or liquer.  [Italian ice][2], which is similar, does not contain ice but contains frozen fruit purees or similar.  [Sherbert][3] contains a small amount of dairy, but the milkfat content is less than 3%, differentiating it from ice cream.  &#xD;&#xA;&#xD;&#xA;In the U. S. what is commonly called sorbet is most likely an Italian ice.  The difference is the lower milk fat content.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sorbet&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Italian_ice&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Sherbet" />
  <row Id="19201" PostHistoryTypeId="2" PostId="9383" RevisionGUID="8a763964-0cef-488b-aca7-06766633b8df" CreationDate="2010-11-23T14:23:07.300" UserId="218" Text="Grainy means your sugar formed crystals during the heating process. Lemon and other acids retard the formation of crystals, which is why one came out better than the other.&#xD;&#xA;&#xD;&#xA;I'd suggest adding some cream of tartar to the other one (which should do the same as the lemon, but without changing the flavor). &#xD;&#xA;&#xD;&#xA;In general, to lower crystallization, you should make sure the pots are absolutely clean, and then take great care not to stir or jostle the mix during the heating process. You can also add a little corn syrup, if you roll that way (the acid actually inverts some of the sucrose into glucose and fructose, which is why it helps to add acid, but you can also just add glucose, in the form of corn syrup. I wouldn't use honey, because of it's water content.)&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="19202" PostHistoryTypeId="2" PostId="9384" RevisionGUID="52c8d113-6744-4e90-a143-6429b4b6e2d6" CreationDate="2010-11-23T14:32:22.157" UserId="3212" Text="Does anyone have ideas on how to make a wheat free, and gluten free apple pie?" />
  <row Id="19203" PostHistoryTypeId="1" PostId="9384" RevisionGUID="52c8d113-6744-4e90-a143-6429b4b6e2d6" CreationDate="2010-11-23T14:32:22.157" UserId="3212" Text="Possible to make a Wheat free/Gluten free/ Dairy free Apple Pie?" />
  <row Id="19204" PostHistoryTypeId="3" PostId="9384" RevisionGUID="52c8d113-6744-4e90-a143-6429b4b6e2d6" CreationDate="2010-11-23T14:32:22.157" UserId="3212" Text="&lt;pie&gt;&lt;gluten-free&gt;&lt;dairy-free&gt;" />
  <row Id="19205" PostHistoryTypeId="2" PostId="9385" RevisionGUID="7958b530-d139-41ec-bd68-e8f4db043645" CreationDate="2010-11-23T14:48:11.997" UserId="1816" Text="You have several options for the crust.  Crusts can be daunting to bakers who do have gluten available in their arsenal, so it is possible to purchase mixes that will get you started.  There are also several recipes available.  A good resource for all your gluten-free baking is [Gluten-Free Girl and the Chef][1], and you can find a recipe there.  Another great option is former pastry chef [Helene][2] at Tartlette.&#xD;&#xA;&#xD;&#xA;Your title request a dairy free pie.  You can make a dairy free crust by replacing butter with lard or shortening.  Lard will provide a texture and taste that is better than an all shortening crust, but shortening is easier to find in stores.  If the dairy free requirement is a requirement to avoid casein, you will have to do some experimentation on your own to find an appropriate egg replacement, as gluten free crusts appear to require eggs to hold together.&#xD;&#xA;&#xD;&#xA;In general it appears that the gluten free crusts available are actually similar to work with versus a regular pie crust, something that is not always the case in gluten free baking.  As usual you want to do everything **cold** and refrigerate your dough over night.  Pie dough of all forms is easiest to roll when you place it between two floured sheets of parchment paper.  Remove the top piece of parchment paper, flip the bottom piece with crust on it (hold it all together, because your crust shouldn't be sticking) into the pie plate or onto your pie, and remove the top piece.&#xD;&#xA;&#xD;&#xA;Apple pie is sometimes thickened with flour, and obviously you do not want to do this when cooking gluten-free.  The absolute **best** pie thickener is actually not flour, so you are set here.  In taste tests the editors of Cooks Illustrated determined that instant tapioca, a gluten-free product, is the best pie thickener.  Make sure, however, not to use more than 2 tablespoons or your pie may be gummy.  Since apple slices contain pectin, you shouldn't need more than 2 tablespoons for your pie to set up.&#xD;&#xA;&#xD;&#xA;Sugar, apples, and the usual apple pie spices (if you choose to spice your pie - with good apples you can actually make an amazing pie with simply sugar, instant tapioca, and apples) should all be gluten free, with the usual caveat that in gluten-free cooking and baking you want to make sure that there has been no gluten added to anything by carefully reading labels.&#xD;&#xA;&#xD;&#xA;  [1]: http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html&#xD;&#xA;  [2]: http://www.mytartelette.com/search?q=tarts&amp;x=0&amp;y=0" />
  <row Id="19206" PostHistoryTypeId="5" PostId="9384" RevisionGUID="0e702f7f-8067-46d3-938f-4af7b33f47a3" CreationDate="2010-11-23T14:49:07.220" UserId="1816" Comment="Cleaned it up and made is less recipe-request-y" Text="Is it possible to make a pie that does not include gluten or dairy?  What techniques and ingredients can I use?" />
  <row Id="19207" PostHistoryTypeId="4" PostId="9384" RevisionGUID="0e702f7f-8067-46d3-938f-4af7b33f47a3" CreationDate="2010-11-23T14:49:07.220" UserId="1816" Comment="Cleaned it up and made is less recipe-request-y" Text="Is it possible to make a wheat free/gluten free/dairy free apple pie?" />
  <row Id="19208" PostHistoryTypeId="5" PostId="9385" RevisionGUID="140c1d7b-a053-4dc8-bcd9-5abfd0cbb7eb" CreationDate="2010-11-23T14:53:27.480" UserId="1816" Comment="added 250 characters in body" Text="You have several options for the crust.  Crusts can be daunting to bakers who do have gluten available in their arsenal, so it is possible to purchase mixes that will get you started.  There are also several recipes available.  A good resource for all your gluten-free baking is [Gluten-Free Girl and the Chef][1], and you can find a recipe there.  Another great option is former pastry chef [Helene][2] at Tartlette.&#xD;&#xA;&#xD;&#xA;Your title request a dairy free pie.  You can make a dairy free crust by replacing butter with lard or shortening.  Lard will provide a texture and taste that is better than an all shortening crust, but shortening is easier to find in stores.  If the dairy free requirement is a requirement to avoid casein, you will have to do some experimentation on your own to find an appropriate egg replacement, as gluten free crusts appear to require eggs to hold together.  Options for egg replacers can be found [in this question][3] and [this question][4].&#xD;&#xA;&#xD;&#xA;In general it appears that the gluten free crusts available are actually similar to work with versus a regular pie crust, something that is not always the case in gluten free baking.  As usual you want to do everything **cold** and refrigerate your dough over night.  Pie dough of all forms is easiest to roll when you place it between two floured sheets of parchment paper.  Remove the top piece of parchment paper, flip the bottom piece with crust on it (hold it all together, because your crust shouldn't be sticking) into the pie plate or onto your pie, and remove the top piece.&#xD;&#xA;&#xD;&#xA;Apple pie is sometimes thickened with flour, and obviously you do not want to do this when cooking gluten-free.  The absolute **best** pie thickener is actually not flour, so you are set here.  In taste tests the editors of Cooks Illustrated determined that instant tapioca, a gluten-free product, is the best pie thickener.  Make sure, however, not to use more than 2 tablespoons or your pie may be gummy.  Since apple slices contain pectin, you shouldn't need more than 2 tablespoons for your pie to set up.&#xD;&#xA;&#xD;&#xA;Sugar, apples, and the usual apple pie spices (if you choose to spice your pie - with good apples you can actually make an amazing pie with simply sugar, instant tapioca, and apples) should all be gluten free, with the usual caveat that in gluten-free cooking and baking you want to make sure that there has been no gluten added to anything by carefully reading labels.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html&#xD;&#xA;  [2]: http://www.mytartelette.com/search?q=tarts&amp;x=0&amp;y=0&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/4051/brownies-without-egg&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs" />
  <row Id="19209" PostHistoryTypeId="5" PostId="9385" RevisionGUID="e9d39cd6-2057-430e-a280-47b3e149ab53" CreationDate="2010-11-23T15:09:51.390" UserId="1816" Comment="added 468 characters in body; deleted 56 characters in body" Text="You have several options for the crust.  It is possible to purchase mixes that will get you started.  There are also several recipes available.  A good resource for all your gluten-free baking is [Gluten-Free Girl and the Chef][1], and you can find a recipe there.  Another great option is former pastry chef [Helene][2] at Tartlette.  [This question][3] has compiled a list of gluten-free baking recipes which may also provide you good jumping off points.&#xD;&#xA;&#xD;&#xA;You can make a dairy free crust by replacing butter with lard or vegetable shortening.  Margarine is likely *not* be dairy free.  Lard will provide a texture and taste that is better than an all shortening crust, but shortening is easier to find in stores.  If the dairy free requirement is a requirement to avoid casein, you will have to do some experimentation on your own to find an appropriate egg replacement, as gluten free crusts appear to require eggs to hold together.  Options for egg replacers can be found [in this question][4] and [this question][5].&#xD;&#xA;&#xD;&#xA;Once you have assembled a crust recipe from these tips, if you have questions about it or are struggling you can ask a follow-on question here about how to improve the crust and the community can provide specific help on a provided recipe.&#xD;&#xA;&#xD;&#xA;In general it appears that the gluten free crusts available are actually similar to work with versus a regular pie crust, something that is not always the case in gluten free baking.  As usual you want to do everything **cold** and refrigerate your dough over night.  Pie dough of all forms is easiest to roll when you place it between two floured sheets of parchment paper.  Remove the top piece of parchment paper, flip the bottom piece with crust on it (hold it all together, because your crust shouldn't be sticking) into the pie plate or onto your pie, and remove the top piece.&#xD;&#xA;&#xD;&#xA;Apple pie is sometimes thickened with flour, and obviously you do not want to do this when cooking gluten-free.  The absolute **best** pie thickener is actually not flour, so you are set here.  In taste tests the editors of Cooks Illustrated determined that instant tapioca, a gluten-free product, is the best pie thickener.  Make sure, however, not to use more than 2 tablespoons or your pie may be gummy.  Since apple slices contain pectin, you shouldn't need more than 2 tablespoons for your pie to set up.&#xD;&#xA;&#xD;&#xA;Sugar, apples, and the usual apple pie spices (if you choose to spice your pie - with good apples you can actually make an amazing pie with simply sugar, instant tapioca, and apples) should all be gluten free and dairy free, with the usual caveat that in gluten-free cooking and baking you want to make sure that there has been no gluten added to anything by carefully reading labels.&#xD;&#xA;&#xD;&#xA;  [1]: http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html&#xD;&#xA;  [2]: http://www.mytartelette.com/search?q=tarts&amp;x=0&amp;y=0&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/407/what-are-good-references-for-gluten-free-baking&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/4051/brownies-without-egg&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/4192/with-what-can-i-replace-eggs" />
  <row Id="19212" PostHistoryTypeId="6" PostId="9379" RevisionGUID="8c2fd543-8e5d-49fd-9056-3fad60153ba5" CreationDate="2010-11-23T16:06:45.280" UserId="41" Comment="edited tags" Text="&lt;dessert&gt;&lt;sorbet&gt;" />
  <row Id="19213" PostHistoryTypeId="2" PostId="9387" RevisionGUID="aacc8767-adb9-47e8-9cce-a9427900d176" CreationDate="2010-11-23T16:26:06.630" UserId="3469" Text="When I was a child in Britain, sherbet was a fizzy powder. Sorbet is definitely water, sugar and flavourings: no milk." />
  <row Id="19214" PostHistoryTypeId="5" PostId="9311" RevisionGUID="8589df30-f567-4968-b28b-da08c49687cc" CreationDate="2010-11-23T16:53:16.490" UserId="210" Comment="added 1 characters in body" Text="There are several simple basics to Indian cooking. One is to remember that each dish (sabhji) is usually based around 1 lentil/bean or two vegetables. The second is to remember that anything with lentils or beans is for long cooking. Indian food requires patience.&#xD;&#xA;&#xD;&#xA;Aside from that, there are several things that you can only really learn from making food and making mistakes. Cumin goes in at the start with the onions and hot oil. Turmeric only goes in with the liquids.&#xD;&#xA;&#xD;&#xA;There is also a basic ratio of spices, but it's not easy to remember which goes where. The ratio is 4:2:1, more or less.&#xD;&#xA;Cumin, mustard, salt and black pepper go in the first category.&#xD;&#xA;Turmeric, curry, chilli and coriander seed go in the second.&#xD;&#xA;Cloves, cardamom, and cinnamon are in the third.&#xD;&#xA;&#xD;&#xA;The best advice is to read ten different recipes for anything, and then choose what seems best.&#xD;&#xA;" />
  <row Id="19216" PostHistoryTypeId="2" PostId="9388" RevisionGUID="ed6ff9f8-33df-49a6-a7a0-7d79755be841" CreationDate="2010-11-23T17:38:20.427" UserDisplayName="Darcy" Text="I want to make a sweet potato dish -- maybe candied yams.  Should I peel the sweet potatos before cooking or are these recipies intending for me to keep the skin on?  None say to peel the potato first." />
  <row Id="19217" PostHistoryTypeId="1" PostId="9388" RevisionGUID="ed6ff9f8-33df-49a6-a7a0-7d79755be841" CreationDate="2010-11-23T17:38:20.427" UserDisplayName="Darcy" Text="Whether to peel sweet potatos" />
  <row Id="19218" PostHistoryTypeId="3" PostId="9388" RevisionGUID="ed6ff9f8-33df-49a6-a7a0-7d79755be841" CreationDate="2010-11-23T17:38:20.427" UserDisplayName="Darcy" Text="&lt;peeling&gt;" />
  <row Id="19219" PostHistoryTypeId="2" PostId="9389" RevisionGUID="0f2d2d40-c960-4cdc-bf6d-70f626bdc319" CreationDate="2010-11-23T17:49:56.967" UserId="60" Text="It comes down to personal preference. Sweet potato skins are a bit tougher than regular potato skins. I don't find them very appetizing. In every candied yam recipe I've made, eaten, or seen the sweet potatoes have _always_ been peeled.&#xD;&#xA;&#xD;&#xA;Also keep your guests preferences in mind. You're much more likely to please everyone with the peeled potatoes than with peels on." />
  <row Id="19220" PostHistoryTypeId="2" PostId="9390" RevisionGUID="4f75e139-6473-493e-938f-3d559fde7e3c" CreationDate="2010-11-23T17:50:46.847" UserId="1148" Text="Candied Yams, I would peel first.&#xD;&#xA;However, for mashes and other similar soft dishes, I find it best to bake them until soft and then remove the peels when cool." />
  <row Id="19221" PostHistoryTypeId="2" PostId="9391" RevisionGUID="48d2d9b4-dcaa-4889-a1f5-228c871bfc66" CreationDate="2010-11-23T18:48:30.597" UserId="3474" Text="If you are using an electric stove you might have heat fluctuations enough to make it separate. " />
  <row Id="19222" PostHistoryTypeId="6" PostId="9388" RevisionGUID="600c92fc-edeb-494a-b64a-342a6a000c46" CreationDate="2010-11-23T18:55:04.680" UserId="41" Comment="edited tags" Text="&lt;potatoes&gt;&lt;peeling&gt;&lt;sweet-potato&gt;" />
  <row Id="19223" PostHistoryTypeId="2" PostId="9392" RevisionGUID="88edcd3f-112b-458b-a025-c08d635ccf23" CreationDate="2010-11-23T19:03:02.850" UserId="3474" Text="Quick fry appetizer. Put them on skewers, baste with a peanut ginger sauce, sauté or grill and serve while everything else is cooking. " />
  <row Id="19224" PostHistoryTypeId="2" PostId="9393" RevisionGUID="a68ada0e-8cc5-4998-9f41-43d24031a776" CreationDate="2010-11-23T19:22:51.510" UserId="1816" Text="Save in a bag in your freezer along with all chicken bones you come across.  Cleave through the bones to expose some collagen before freezing (consider [roasting][1] all ingredients before hand).  Add whatever vegetable bits you don't use in your cooking - including things you wouldn't eat (but nothing poisonous) to your bag, especially onions (including skin and root), celery, and carrots.  &#xD;&#xA;&#xD;&#xA;When you have a good amount, put in a pot and just cover with cold water.  A bit of vinegar helps promote a nice gelling of your broth.  Tomato paste, peppercorns, and a bay leaf will add to the flavor.  Simmer gently for around five hours.  Remove.  If you had fat still on your meat you may want to chill until the fat rises to the surface to remove the fat.  &#xD;&#xA;&#xD;&#xA;Your broth will keep 3 to 4 days in the fridge or it can be frozen until you have a recipe which calls for chicken stock or broth.  Your homemade broth will be an excellent addition to sauces, a great base for soups, or an excellent liquid for cooking rice, couscous, or quinoa.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8897/how-can-i-roast-chicken-bones-without-meat" />
  <row Id="19225" PostHistoryTypeId="2" PostId="9394" RevisionGUID="f52cc6f6-8947-4fe9-b534-ab8acd3648cd" CreationDate="2010-11-23T19:46:41.970" UserDisplayName="Art" Text="Cast iron Brinnel Hardness ranges from 110 for ductile types, up through 230 MAXIMUM for your gray iron pots, up to 440 for some more exotic cast iron alloys.  Tempered Glass, such as your stove top, starts at a hardness rating of 1550 hb and goes up from there.  TRY to use your cast iron skillet to scratch a piece of common or tempered glass.  Use some tool steel such as a hardened steel razor scraper blade to try to scratch or cut it (hardness around 400~600.  Use some abrasive steel wool or that razor to scrape your stove clean.  You WON'T SCRATCH IT!  YOU CAN'T! &#xD;&#xA;&#xD;&#xA;DO NOT drop your cast iron on the glass repeatedly.  If you do, eventually the same thing will happen as would happen with any other stove:  You will damage it, and you will go to the hospital to be treated for you scalded body when the stuff hits the fan so to speak.&#xD;&#xA;&#xD;&#xA;Cookware manufacturers, stove manufacturers, and cooking magazine editors are all eating out of the same money bucket.  If they can do some risk management at the same time as promoting an idea that your 50 year old cast iron needs updating, they will.  No lobbiest necessary, CEO #1 calls CEO #2 and the idea gets published and perpetuated.  &#xD;&#xA;&#xD;&#xA;I know, science is meaningless.  It can be used to prove ANYTHING! :P&#xD;&#xA;&#xD;&#xA;Have a nice dinner everyone, and have fun cooking it&#xD;&#xA;1" />
  <row Id="19226" PostHistoryTypeId="2" PostId="9395" RevisionGUID="0f7b18fb-6027-4437-a929-c345882bcf15" CreationDate="2010-11-23T20:11:37.003" UserDisplayName="Art" Text="Crumble it in, or just forget about grating cheese at all and just do some high-speed paper thin slices with your handy kitchen knife and block.  Tip grounded on the block, fingertips tucked in, and chop away.  By time you get a grater, mandolin, or Cuisinelf 3000 Turbomatic's fiddly little bits cleaned, you could have long since been serving up that cheese.  The knife has had about 100,000 years of R&amp;D to get it to it's current shape.  It really can't be much improved upon (except by a whetstone!).&#xD;&#xA;&#xD;&#xA;BTW, it may be ugly, but some starch sure helps when handling cheese!" />
  <row Id="19227" PostHistoryTypeId="2" PostId="9396" RevisionGUID="c5693507-ea2c-4b48-84c4-791fef4950d7" CreationDate="2010-11-23T20:42:21.493" UserId="225" Text="I was in Lima for two nights and ate ceviche both evenings - once at a local place owned, oddly enough, by Argentines (but the ceviche was prepared by a Peruvian cook), and once as one small course in the tasting menu at the very nice and very patriotically-Peruvian restaurtant Astrid y Gastón. Nothing bad happened to me either time, unless you count acquiring a lifetime craving for ceviche." />
  <row Id="19228" PostHistoryTypeId="2" PostId="9397" RevisionGUID="120e6772-9147-4d1f-b181-0a1a25638564" CreationDate="2010-11-23T21:53:35.807" UserId="1101" Text="I sometimes add the crumbs (or more, if there's not enough) to chili (chili con carne) as a thickener." />
  <row Id="19229" PostHistoryTypeId="5" PostId="9243" RevisionGUID="992789ac-9205-4667-b646-72717632712b" CreationDate="2010-11-23T23:52:53.440" UserId="60" Comment="deleted 1 characters in body; edited title" Text="I'm putting on a bagel &amp; lunch brunch this weekend for 40 people.&#xD;&#xA;&#xD;&#xA;I figure 2 bagels per person. How much lox should I need? How much cream cheese?" />
  <row Id="19230" PostHistoryTypeId="4" PostId="9243" RevisionGUID="992789ac-9205-4667-b646-72717632712b" CreationDate="2010-11-23T23:52:53.440" UserId="60" Comment="deleted 1 characters in body; edited title" Text="Amount of food to prepare for bagel &amp; lox brunch" />
  <row Id="19231" PostHistoryTypeId="5" PostId="9383" RevisionGUID="c53bf3e1-3b05-4f0d-b725-f10e860740f6" CreationDate="2010-11-24T00:31:29.943" UserId="218" Comment="added 3 characters in body" Text="Grainy means your sugar formed crystals during the heating process. Lemon and other acids retard the formation of crystals, which is why one came out better than the other.&#xD;&#xA;&#xD;&#xA;I'd suggest adding some cream of tartar to the other one (which should do the same as the lemon, but without changing the flavor). &#xD;&#xA;&#xD;&#xA;In general, to lower crystallization, you should make sure the pots are absolutely clean, and then take great care not to stir or jostle the mix during the heating process. You can also add a little corn syrup, if you roll that way (adding acid actually inverts some of the sucrose into glucose and fructose, which is why it helps to add acid, but you can also just add glucose, in the form of corn syrup. I wouldn't use honey, because of it's water content.)&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="19232" PostHistoryTypeId="2" PostId="9398" RevisionGUID="1d20a7be-1829-447b-b4c6-f98cdf4bf64f" CreationDate="2010-11-24T02:29:09.963" UserId="3479" Text="I like to maintain the shape, texture and nutrition of my sweet potatoes, so I try to avoid peeling.  Sweet potatoes have a naturally thin skin so most recipes can survive.  I usually cut off the two thin tips (tend to be drier and harder) but then scrub the potatoes.&#xD;&#xA;&#xD;&#xA;Next step depends on the recipe.  If you are going for mashed sweet potatoes and you are fine with the concept of &quot;dirty mashed potatoes&quot; where you leave some of the skin on, this will work great for a rough mash with great texture.  If you are of the mind that mashed sweet potatoes have to be smooth and fluffy, then you are going to have to peel.&#xD;&#xA;&#xD;&#xA;For candied sweet potatoes, I cut them so they are circles about an inch or so thick and lay them out on the bottom of a buttered baking dish.  Sprinkle some butter, brown sugar, crushed pecans and/or coconut on top and bake.  The skins help the circles stay together and, again, are so thin that they don't get in the way.&#xD;&#xA;" />
  <row Id="19234" PostHistoryTypeId="2" PostId="9400" RevisionGUID="37038cd6-a1f8-4c4c-b052-00067c7f37bf" CreationDate="2010-11-24T02:40:52.817" UserId="3479" Text="Spread apples and jam out on a corn tortilla and then bake in the oven for individual gluten free tartlets.  Quick, easy, tasty, and a little odd.&#xD;&#xA;&#xD;&#xA;I make an Indian Corn Pudding with a bottom layer of apples that has the same feel as pie for dessert, but without the gluten.  http://cookloose.com/index.php?n=Recipes.IndianCornPudding" />
  <row Id="19238" PostHistoryTypeId="2" PostId="9402" RevisionGUID="aafc3c21-5975-4d1b-ac18-57f3872d59f1" CreationDate="2010-11-24T06:07:31.783" UserId="3451" Text="Throw them in the frying pan with an egg. You'll get a crispy crunchy egg tortilla matrix." />
  <row Id="19242" PostHistoryTypeId="2" PostId="9404" RevisionGUID="a8df8ae8-860c-4d28-8cb3-578da6f2b1d3" CreationDate="2010-11-24T13:01:46.253" UserId="3363" Text="I have found [this][1] recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how much should I use?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/2257/christmas-morning-spiced-bread" />
  <row Id="19243" PostHistoryTypeId="1" PostId="9404" RevisionGUID="a8df8ae8-860c-4d28-8cb3-578da6f2b1d3" CreationDate="2010-11-24T13:01:46.253" UserId="3363" Text="yeast subtitution in a recipe with no water." />
  <row Id="19244" PostHistoryTypeId="3" PostId="9404" RevisionGUID="a8df8ae8-860c-4d28-8cb3-578da6f2b1d3" CreationDate="2010-11-24T13:01:46.253" UserId="3363" Text="&lt;baking&gt;&lt;substitutions&gt;" />
  <row Id="19245" PostHistoryTypeId="2" PostId="9405" RevisionGUID="15339b1c-a092-4b6c-9e07-48b534ee915d" CreationDate="2010-11-24T13:06:05.137" UserId="1816" Text="Yes, you can proof the yeast in the milk. Heat the milk gently to around 120 degrees F (use an instant read or candy thermometer to check).  I would use all the milk." />
  <row Id="19246" PostHistoryTypeId="2" PostId="9406" RevisionGUID="54b04769-5b4e-4fbc-a0a2-58e4650e61ed" CreationDate="2010-11-24T13:27:53.643" UserId="3479" Text="You CAN proof the yeast in the milk, but if you do, be careful not to get it too warm.  Think baby bottle on wrist temperature.&#xD;&#xA;&#xD;&#xA;Note that if your yeast really IS Active Dry Yeast (you haven't had it above your stove for the last 3 years), you can probably just dump it in.  It might take it a little longer to come around, but yeast is very resilient.  I tend toward the overnight in the refrigerator method of bread making, longer slower growth by the yeasties. &#xD;&#xA;&#xD;&#xA;Another thought, if you really need the yeast to move fast, you can kick it up a little bit, assuming you have yeast in bulk.  The only reason why your recipe is calling for 2 teaspoons is because that is how much comes in a packet.&#xD;&#xA;&#xD;&#xA;Easiest is just to dump it all together and make sure that your dough has time to rise, no matter how long that takes.  When I make sourdough bread, it can be all day, but if it is alive, it always rises." />
  <row Id="19247" PostHistoryTypeId="2" PostId="9407" RevisionGUID="7ed2414e-bc69-4e53-9603-9f4cb83f348d" CreationDate="2010-11-24T14:46:59.053" UserId="859" Text="As a college student, I eat a lot of frozen pizza. Unfortunately,  the brand of frozen pizza that I eat has very little taste. &#xD;&#xA;&#xD;&#xA;Recently, I started adding Parmesan cheese, basil and garlic powered to the pizza before putting it in the toaster oven.&#xD;&#xA;&#xD;&#xA;Can I do better than that? What can be done with frozen pizza to make it taste better?" />
  <row Id="19248" PostHistoryTypeId="1" PostId="9407" RevisionGUID="7ed2414e-bc69-4e53-9603-9f4cb83f348d" CreationDate="2010-11-24T14:46:59.053" UserId="859" Text="How to make frozen pizza taste good?" />
  <row Id="19249" PostHistoryTypeId="3" PostId="9407" RevisionGUID="7ed2414e-bc69-4e53-9603-9f4cb83f348d" CreationDate="2010-11-24T14:46:59.053" UserId="859" Text="&lt;pizza&gt;" />
  <row Id="19250" PostHistoryTypeId="2" PostId="9408" RevisionGUID="23ad36d9-4212-4e13-b1f4-d37498d0cf4c" CreationDate="2010-11-24T14:53:34.827" UserId="27" Text="We have a [pizza stone][1] that makes the finished pizza taste so much better. In addition we add more toppings to the pizza. For instance sliced mushrooms, pineapple, olives, peppers and cheese. The sky is the limit. And this way you can have a 5 topping pizza for the price of the toppings and a cheap frozen pizza.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pizza_stone" />
  <row Id="19251" PostHistoryTypeId="5" PostId="9408" RevisionGUID="6af93d93-3298-457f-b338-3510a12cf57d" CreationDate="2010-11-24T15:30:44.497" UserId="27" Comment="added 394 characters in body" Text="We have a [pizza stone][1] that makes the finished pizza taste so much better. In addition we add more toppings to the pizza. For instance sliced mushrooms, pineapple, olives, peppers and cheese. The sky is the limit. And this way you can have a 5 topping pizza for the price of the toppings and a cheap frozen pizza.&#xD;&#xA;&#xD;&#xA;For the pizza stone you don't want it to make a drastic change in temperature otherwise the stone would break. So for the oven I put the stone in the oven then preheat it. So the stone heats up with the oven. During this time I prepare the toppings. When the oven is hot enough you take out the stone, careful it is hot, put the pizza on, throw the toppings on then put back in oven and cook.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pizza_stone" />
  <row Id="19252" PostHistoryTypeId="2" PostId="9409" RevisionGUID="76d68da6-47c7-4ea4-a320-1c6aa17f1d06" CreationDate="2010-11-24T15:59:11.863" UserId="2545" Text="I once read an article by a chef who was tired of the regular ways of eating eggs and &quot;invented&quot; a new technique of first cracking the eggs into a bowl and whisking them before very very carefully and quickly dropping the whole mess into a vortex of boiling water. &#xD;&#xA;&#xD;&#xA;The eggs cook in seconds and are retrieved with a strainer, and then served immediately with olive oil/salt/pepper. The texture is like scrambled egg but much lighter. &#xD;&#xA;&#xD;&#xA;Two questions: does anyone else know of this article? I'd love to read it again but my Google powers fail me for such a generic recipe. &#xD;&#xA;&#xD;&#xA;Second, has anyone else done this or seen it before? I quite like it an I'm surprised it's not better known. " />
  <row Id="19253" PostHistoryTypeId="1" PostId="9409" RevisionGUID="76d68da6-47c7-4ea4-a320-1c6aa17f1d06" CreationDate="2010-11-24T15:59:11.863" UserId="2545" Text="Whisked and poached eggs" />
  <row Id="19254" PostHistoryTypeId="3" PostId="9409" RevisionGUID="76d68da6-47c7-4ea4-a320-1c6aa17f1d06" CreationDate="2010-11-24T15:59:11.863" UserId="2545" Text="&lt;egg&gt;" />
  <row Id="19257" PostHistoryTypeId="2" PostId="9410" RevisionGUID="ec2ed28f-bc3d-4349-9adb-ba71bf6ff5a1" CreationDate="2010-11-24T16:09:21.150" UserId="1546" Text="Domenico DeMarco might be the best pizzaiolo alive: &#xD;&#xA;http://www.youtube.com/watch?v=eAolCtDMTu4&#xD;&#xA;&#xD;&#xA;Just watching that my pizzas improved considerably: parmesan, fresh basil and extra virgin olive oil after baking the pizza. He puts some oil before baking and I think it's a good thing, but most people disagree on that.&#xD;&#xA;&#xD;&#xA;Frozen pizzas have two problems:&#xD;&#xA;- bad crust. You can improve it baking in a pizza stone or, if that's not an option, putting some olive oil in the tray you put the pizza.&#xD;&#xA;- bad ingredients. It's always a matter of taste, I suggest keeping it simple. Mozzarella and any other cheese that melts should help.&#xD;&#xA;&#xD;&#xA;By the way, making pizza at home, from scratch, couldn't be cheaper. Believe it or not, you're overpaying for the frozen stuff.&#xD;&#xA;&#xD;&#xA;Also, you are grating your parmesan, right?" />
  <row Id="19258" PostHistoryTypeId="2" PostId="9411" RevisionGUID="486ef22e-0a38-4611-9d2e-abbfce98dd1b" CreationDate="2010-11-24T16:44:00.823" UserId="41" Text="You must be referring to the New York Times article from 2006, [The Way We Eat: Which Came First?][1]&#xD;&#xA;&#xD;&#xA;According to the author, you need a few elements in order for this to work:&#xD;&#xA;&#xD;&#xA;  * Make sure you use only the &quot;thick whites&quot;.  That means either using farm-fresh eggs, or straining away the &quot;thin whites&quot; with a slotted spoon after cracking the eggs.&#xD;&#xA;&#xD;&#xA;  * Beat the eggs with a fork (not a whisk), and don't add salt, because the grains will tear the eggs.&#xD;&#xA;&#xD;&#xA;  * Create a whirlpool in the boiling water (low boil, not rolling), which is basically to help the eggs stay suspended instead of sinking to the bottom.&#xD;&#xA;&#xD;&#xA;According to him, the eggs take about 20 seconds to cook, after which you should strain them.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2006/01/08/magazine/08food.html?ex=1294376400&amp;en=a902f4b3ceb0b6f5&amp;ei=5088&amp;partner=rssnyt&amp;emc=rss" />
  <row Id="19259" PostHistoryTypeId="5" PostId="9411" RevisionGUID="144b6795-028c-4707-be24-215210e6a167" CreationDate="2010-11-24T16:52:52.860" UserId="41" Comment="added 649 characters in body" Text="You must be referring to the New York Times article from 2006, [The Way We Eat: Which Came First?][1]&#xD;&#xA;&#xD;&#xA;According to the author, you need a few elements in order for this to work:&#xD;&#xA;&#xD;&#xA;  * Make sure you use only the &quot;thick whites&quot;.  That means either using farm-fresh eggs, or straining away the &quot;thin whites&quot; with a slotted spoon after cracking the eggs.&#xD;&#xA;&#xD;&#xA;  * Beat the eggs with a fork (not a whisk), and don't add salt, because the grains will tear the eggs.&#xD;&#xA;&#xD;&#xA;  * Create a whirlpool in the boiling water (low boil, not rolling), which is basically to help the eggs stay suspended instead of sinking to the bottom.&#xD;&#xA;&#xD;&#xA;According to him, the eggs take about 20 seconds to cook, after which you should strain them.&#xD;&#xA;&#xD;&#xA;Note: Personally, I haven't tried this.  I don't know about you, but in my kitchen, it usually takes less time to make scrambled eggs in a non-stick pan than it does to boil water.  It would appear that this technique was developed due to some [completely unfounded][2] concerns about the safety of non-stick pans.  If you are still worried about safety after reading that, or just feel like experimenting, then by all means try it out.  I'm just including this little disclaimer because the NYT article gives a lot of airtime to the rumours and not much to the facts.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2006/01/08/magazine/08food.html?ex=1294376400&amp;en=a902f4b3ceb0b6f5&amp;ei=5088&amp;partner=rssnyt&amp;emc=rss&#xD;&#xA;  [2]: http://www.epa.gov/region4/water/documents/doc_i_qa_pfc_daltonga.pdf" />
  <row Id="19260" PostHistoryTypeId="6" PostId="9404" RevisionGUID="6c254228-a52e-4098-8282-40b65489c268" CreationDate="2010-11-24T16:55:54.417" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;bread&gt;&lt;yeast&gt;&lt;breadmaking&gt;" />
  <row Id="19261" PostHistoryTypeId="2" PostId="9412" RevisionGUID="e7979a2f-6750-4581-963f-d7793c9fda04" CreationDate="2010-11-24T17:08:01.300" UserId="45" Text="Another note about sweet potatoes is that they have two layers of flesh. The lighter, outside layer, underneath the skin, tends to be stringier than the rest of the flesh, which is darker. In many applications, including just roasting, you get a nicer texture when you remove the outer layer of the sweet potato as well as the skin. " />
  <row Id="19262" PostHistoryTypeId="2" PostId="9413" RevisionGUID="841c73a3-4754-44fd-893e-cd30ff8c251a" CreationDate="2010-11-24T17:19:06.893" UserId="3489" Text="If you're a person who likes spicy as a compensation for other flavor deficiencies - try adding red pepper and/or Tabasco. My favorite is actually [Tony's Creole][1] seasoning. The stone idea sounds like it would help a lot for texture, too :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tonychachere.com/" />
  <row Id="19263" PostHistoryTypeId="2" PostId="9414" RevisionGUID="6b473da0-3b05-490c-98d2-e5908ef88951" CreationDate="2010-11-24T17:28:29.667" UserId="3416" Text="Does anyone know of a tabletop device that can grate coconut electrically? I love coconut products but most recipes call for grating the kernel which I do not like to do, it is a hard job, sometimes bits of my skin end end up in the grate. Long ago my brother made what he called a coconut mill by wrapping and fastening a nail punched tin plate around a cylindrical wooden block and then attaching a shaft through the block with a hand crank at one end he then attached the shaft through bearings fastened over a box for catching the finished product which was milled by pressing the coconut kernel between a narrow gap made by a rigid piece of material and the milling block and turning the hand crank.&#xD;&#xA;&#xD;&#xA;I know many will say just use a blender but a good amount of people warn me not to blend coconuts for making the products of interest, they also warn me not to blend sweet potatoes for the famous sweet potato pudding the Caribbean people love so much, so the above device could be used for grating sweet potatoes for puddings as well,&#xD;&#xA;&#xD;&#xA;I have searched a lot but can not find any electrical device that will give the same result as grating, is there something that can do this that I am not aware of? &#xD;&#xA;&#xD;&#xA;If nothing exist I may have to use my brother's idea with an electrical motor and control to invent something." />
  <row Id="19264" PostHistoryTypeId="1" PostId="9414" RevisionGUID="6b473da0-3b05-490c-98d2-e5908ef88951" CreationDate="2010-11-24T17:28:29.667" UserId="3416" Text="Is there a device that can be used to grate coconut and sweet  potatoes electrically?" />
  <row Id="19265" PostHistoryTypeId="3" PostId="9414" RevisionGUID="6b473da0-3b05-490c-98d2-e5908ef88951" CreationDate="2010-11-24T17:28:29.667" UserId="3416" Text="&lt;equipment&gt;&lt;coconut&gt;" />
  <row Id="19266" PostHistoryTypeId="2" PostId="9415" RevisionGUID="14573e03-f548-4ed0-a6b9-ac1ba726a813" CreationDate="2010-11-24T18:09:14.683" UserId="3234" Text="If it can grate a hard cheese, it can grate a coconut.  I have a grating attachment on my kitchen aid that works great, but you can also use the grating disk on your food processor as justkt stated above.  &#xD;&#xA;&#xD;&#xA;Or if you REALLY use a lot of coconut and want the ultimate multitasker, you can buy an electric coconut grater. http://www.pioneercreativekitchenaccessories.co.uk/coconutgrater.htm &#xD;&#xA;&#xD;&#xA;I just don't use that much coconut personally." />
  <row Id="19267" PostHistoryTypeId="2" PostId="9416" RevisionGUID="c2502778-c20d-4595-bd7d-9bb91c3abdeb" CreationDate="2010-11-24T18:12:39.827" UserId="41" Text="Check this out:&#xD;&#xA;&#xD;&#xA;[Presto 02910 SaladShooter Electric Slicer/Shredder][1]&#xD;&#xA;&#xD;&#xA;![Product Image][2]&#xD;&#xA;&#xD;&#xA;I haven't used it personally, but two of the top 3 reviews mention using it for grating both potatoes and coconuts.  There's also a &quot;professional&quot; version that's probably a bit more versatile/reliable.&#xD;&#xA;&#xD;&#xA;Considering how silly the idea sounds, it seems to have gotten some pretty rave reviews and is also inexpensive.  So give it a try maybe?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Presto-SaladShooter-Electric-Slicer-Shredder/dp/B00006IV0R/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1290622177&amp;sr=8-1&#xD;&#xA;  [2]: http://i.stack.imgur.com/27AsO.jpg" />
  <row Id="19268" PostHistoryTypeId="5" PostId="9415" RevisionGUID="c7948bc5-9d1e-495e-a137-1cbe59c052fc" CreationDate="2010-11-24T18:36:57.467" UserId="3234" Comment="deleted 2 characters in body" Text="If it can grate a hard cheese, it can grate a coconut.  I have a grating attachment on my kitchen aid that works great, but you can also use the grating disk on your food processor as justkt stated above.  &#xD;&#xA;&#xD;&#xA;Or if you REALLY use a lot of coconut and want the ultimate unitasker, you can buy an electric coconut grater. http://www.pioneercreativekitchenaccessories.co.uk/coconutgrater.htm &#xD;&#xA;&#xD;&#xA;I just don't use that much coconut personally." />
  <row Id="19269" PostHistoryTypeId="2" PostId="9417" RevisionGUID="a346b699-2a06-4f1d-9de4-6b6ee503eb47" CreationDate="2010-11-24T19:07:22.710" UserId="3490" Text="My sister got married recently and had a candy buffet at the wedding.  Their colors were yellow and gray, and we now have a *lot* of leftover banana taffy.  We're never going to eat it all at the rate that we're going, and Halloween is still a long way off.  Are there any secondary uses for taffy?  I've searched for recipes *containing* taffy (as an ingredient) but haven't been able to find any.  Are there any candies that have a taffy-like stage on the way to something else?" />
  <row Id="19270" PostHistoryTypeId="1" PostId="9417" RevisionGUID="a346b699-2a06-4f1d-9de4-6b6ee503eb47" CreationDate="2010-11-24T19:07:22.710" UserId="3490" Text="Any secondary uses for taffy?" />
  <row Id="19271" PostHistoryTypeId="3" PostId="9417" RevisionGUID="a346b699-2a06-4f1d-9de4-6b6ee503eb47" CreationDate="2010-11-24T19:07:22.710" UserId="3490" Text="&lt;ingredients&gt;&lt;candy&gt;&lt;taffy&gt;" />
  <row Id="19272" PostHistoryTypeId="6" PostId="9417" RevisionGUID="30419243-b57b-430c-8cc7-91a50a2a8f90" CreationDate="2010-11-24T19:15:02.567" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;candy&gt;&lt;taffy&gt;" />
  <row Id="19273" PostHistoryTypeId="2" PostId="9418" RevisionGUID="cfc1262d-17a7-464e-bf21-66f1df39318a" CreationDate="2010-11-24T19:19:00.597" UserId="3418" Text="Hi I have some canned pumpkin. Does anyone has any recommendations for how to incorporate it into pancakes?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="19274" PostHistoryTypeId="1" PostId="9418" RevisionGUID="cfc1262d-17a7-464e-bf21-66f1df39318a" CreationDate="2010-11-24T19:19:00.597" UserId="3418" Text="Recipe for pumpkin pancakes, dairy-free? " />
  <row Id="19275" PostHistoryTypeId="3" PostId="9418" RevisionGUID="cfc1262d-17a7-464e-bf21-66f1df39318a" CreationDate="2010-11-24T19:19:00.597" UserId="3418" Text="&lt;recipe&gt;&lt;pumpkin&gt;&lt;pancake&gt;" />
  <row Id="19276" PostHistoryTypeId="2" PostId="9419" RevisionGUID="52cc631f-b810-4bf7-8f9b-47d0d8b03c4e" CreationDate="2010-11-24T19:22:07.710" UserId="3491" Text="I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for the fat in cream to form the matrix and hold air it must be cold.&#xD;&#xA;&#xD;&#xA;What is the event horizon at which the cream is too warm to be whipped?" />
  <row Id="19277" PostHistoryTypeId="1" PostId="9419" RevisionGUID="52cc631f-b810-4bf7-8f9b-47d0d8b03c4e" CreationDate="2010-11-24T19:22:07.710" UserId="3491" Text="What is the maximum temperature at which cream will still whip successfully?" />
  <row Id="19278" PostHistoryTypeId="3" PostId="9419" RevisionGUID="52cc631f-b810-4bf7-8f9b-47d0d8b03c4e" CreationDate="2010-11-24T19:22:07.710" UserId="3491" Text="&lt;dessert&gt;&lt;temperature&gt;&lt;whipped-cream&gt;" />
  <row Id="19279" PostHistoryTypeId="2" PostId="9420" RevisionGUID="b1fc0986-2197-443d-a50c-82192ca56cc8" CreationDate="2010-11-24T19:22:41.987" UserId="3493" Text="I realize it can go bad after a long time, but why does it take so much longer than other dairy products? Does it have to do with the alcohol content? If so, what is the process that is happening?" />
  <row Id="19280" PostHistoryTypeId="1" PostId="9420" RevisionGUID="b1fc0986-2197-443d-a50c-82192ca56cc8" CreationDate="2010-11-24T19:22:41.987" UserId="3493" Text="Why doesn't Bailey's go bad?" />
  <row Id="19281" PostHistoryTypeId="3" PostId="9420" RevisionGUID="b1fc0986-2197-443d-a50c-82192ca56cc8" CreationDate="2010-11-24T19:22:41.987" UserId="3493" Text="&lt;food-safety&gt;&lt;alcohol&gt;&lt;expiration-date&gt;" />
  <row Id="19282" PostHistoryTypeId="2" PostId="9421" RevisionGUID="112bd5af-e442-48ce-84e5-dfaff73ee9be" CreationDate="2010-11-24T19:30:22.083" UserId="1816" Text="The ideal temperature for whipping cream is between 35 degrees F and 50 degrees F (1 2/3 degrees C to 10 degrees C).  In order to maintain this temperature, you may want to chill your bowl and beaters in your fridge until cold, but you should be able to whip cream just fine as long as you do not let it rest once you remove it from the fridge.&#xD;&#xA;&#xD;&#xA;Above 50 degrees F (10 degrees C) you won't be able to whip your cream." />
  <row Id="19283" PostHistoryTypeId="5" PostId="9418" RevisionGUID="6d7e3f63-8e6d-41f2-bcc6-be9037d7b941" CreationDate="2010-11-24T19:33:32.307" UserId="3418" Comment="edited question to be more specific than recipe request" Text="free pancake recipe (see below) that requires applesauce and would like to know how I could best incorporate canned pumpkin, to make some really yummy pancakes for the holidays. Can I just replace the applesauce and add water until it is the right consistency?&#xD;&#xA;&#xD;&#xA;&gt; 1 cup wheat flour&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1/4 teaspoon salt&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1 1/2 teaspoons baking powder&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1/2 cup soy milk or applejuice&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1 beaten egg (or substitute)&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1/2 teaspoon vanilla&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1 1/4 cups applesauce&#xD;&#xA;&gt; &#xD;&#xA;&gt; 1 teaspoon cinnamon&#xD;&#xA;&#xD;&#xA;Alternative formulations also appreciated.&#xD;&#xA;&#xD;&#xA;Thanks! " />
  <row Id="19284" PostHistoryTypeId="4" PostId="9418" RevisionGUID="6d7e3f63-8e6d-41f2-bcc6-be9037d7b941" CreationDate="2010-11-24T19:33:32.307" UserId="3418" Comment="edited question to be more specific than recipe request" Text="Advice for adding pumpkin to buttermilk pancakes? " />
  <row Id="19285" PostHistoryTypeId="2" PostId="9422" RevisionGUID="131db3b1-ff6c-4ae3-90b7-1a7cab76d048" CreationDate="2010-11-24T19:37:03.857" UserId="1816" Text="This is going to sound odd, but taffy is actually a great ingredient in sweeter coffee drinks like mochas.  It melts into the drink adding sugar and flavor.  I'm a fan of banana for this purpose.&#xD;&#xA;&#xD;&#xA;In a similar vein, you could also use the taffy as a chip in cookies.  Chop it up and use it wherever you think banana flavor would taste good.  I could imagine the banana taffy going well in with macadamia nuts.  You might want to consider the taffy as a substitute for butterscotch or white chocolate chips in recipes requiring them." />
  <row Id="19286" PostHistoryTypeId="2" PostId="9423" RevisionGUID="88ee840f-30fa-4ce3-9709-06984f3bfca1" CreationDate="2010-11-24T19:44:48.010" UserId="1816" Text="The excellent [answer][1] to the question [Why can applesauce be used in place of oil?][2] points out that one of the key reasons for using applesauce in quick bread type recipes such as pancakes is the pectin.  Pumpkin [also][3] contains pectin.  Therefore pumpkin should provide a similar effect on your recipe as the applesauce.&#xD;&#xA;&#xD;&#xA;What the pumpkin puree won't provide is the sugar that applesauce provides.  You will likely want to up the sugar provided by your recipe to account for this, unless you routinely use unsweetned applesauce.  The water content between pumpkin puree and applesauce will also be different, as will the exact proteins.&#xD;&#xA;&#xD;&#xA;I would suggest starting with a *one to one* replacement of pumpkin for applesauce for a very pumpkin-y taste, but you will have to experiment.  You will also want to add sugar to taste.  If you want a more subtle flavor, consider substituting only part of the applesauce with pumpkin.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6869/why-can-applesauce-be-used-in-place-of-oil/6875#6875&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6869/why-can-applesauce-be-used-in-place-of-oil&#xD;&#xA;  [3]: http://www.foodnavigator.com/Science-Nutrition/Pumpkin-pectin-may-offer-novel-gelling-opportunities" />
  <row Id="19287" PostHistoryTypeId="2" PostId="9424" RevisionGUID="e8c6377b-2ec6-441b-88db-7aec8d829151" CreationDate="2010-11-24T19:50:06.787" UserId="1816" Text="Here is a quote from the company that makes the registered trademark Baileys Irish Cream:&#xD;&#xA;&#xD;&#xA; &gt; Baileys® is the only cream liqueur that guarantees its taste for 2 years from the day it was made, opened or unopened, stored in the in the fridge or not when stored away from direct sunlight at a temperature range of 0-25 degrees centigrade.&#xD;&#xA;&#xD;&#xA;&gt; One of the keys to achieving this 2 year shelf-life is in our patented process of blending of fresh Irish cream with the spirits and the whiskey without the use of preservatives. The alcohol acts as a natural preservative for the product.&#xD;&#xA;&#xD;&#xA;&gt; Under normal conditions of storage Baileys has a shelf-life of 30 months.&#xD;&#xA;&#xD;&#xA;&gt; If you are concerned about a bottle of Baileys® please check the best consumed before date on the bottle - all bottles now carry a best before date. This number is located on the bottom left hand side of the back label. Example : Code 11 20XY would mean that we guarantee the product would taste perfect until that date (XY is the year 2 years from the date of manufacture)&#xD;&#xA;&#xD;&#xA;([source][1]).&#xD;&#xA;&#xD;&#xA;The alcohol content is the sole preservative listed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baileys.com/product-and-company-information/" />
  <row Id="19288" PostHistoryTypeId="2" PostId="9425" RevisionGUID="ec4d6ab8-65bc-447d-b980-a76d6f665ed2" CreationDate="2010-11-24T19:50:26.920" UserId="201" Text="Add some fresh ingredients:&#xD;&#xA;&#xD;&#xA;* basil and/or oregano&#xD;&#xA;* chopped up ripe tomato&#xD;&#xA;* fresh garlic&#xD;&#xA;* sundried tomoato&#xD;&#xA;&#xD;&#xA;You'll find after dressing up a pizza, you can just start making your own from scratch." />
  <row Id="19289" PostHistoryTypeId="4" PostId="9418" RevisionGUID="28f17ae3-7282-4bd3-bfbf-fe6df829c95c" CreationDate="2010-11-24T20:14:01.420" UserId="3418" Comment="edited title" Text="Advice for adding pumpkin to pancakes? " />
  <row Id="19290" PostHistoryTypeId="2" PostId="9426" RevisionGUID="94a2ddf4-2b11-49b2-af95-5eb6ffd21d71" CreationDate="2010-11-24T20:43:13.693" UserId="3491" Text="In the past, I have softened taffy in the microwave thus making it pliable, then wrapped the soft taffy around an apple. This may sound unorthodox, but I find this to be an effective way to deal with any surplus taffy." />
  <row Id="19291" PostHistoryTypeId="2" PostId="9427" RevisionGUID="ef056701-90e5-4a9a-89bd-6ea70bf2ba67" CreationDate="2010-11-24T20:44:02.353" UserId="3479" Text="You need to get a KitchenAid stand mixer.  Then you can get the slicer/shredder attachment that will do all that you desire and more.&#xD;&#xA;&#xD;&#xA;Yes, I know it's a large expense.  I'm even going to tell you to get the heavy duty one (I bought a 500 and eventually gave it to a friend and got the 600) because it will last you forever and you can use it for everything.&#xD;&#xA;&#xD;&#xA;I make all of my bread in it.  I make cole slaw.  I make pasta and noodles.  And, yes, you can grate coconut.  If you have it you will use it nearly every day (assuming you cook that much).&#xD;&#xA;&#xD;&#xA;To defray the costs some, you can pick up a refurb one from KitchenAid directly.  What they have varies, so you can check back for the model you want. http://www.shopkitchenaid.com/sub_category.asp?HDR=outlet&amp;CAT=outletrefurb&#xD;&#xA;&#xD;&#xA;Or REALLY defray the costs and get someone(s) to buy it for you.  But be specific.  You want at least the 5 quart, not Artisan, model...6 quart is better.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19292" PostHistoryTypeId="2" PostId="9428" RevisionGUID="a4b926fa-2a5b-4370-be29-1e39c02d096c" CreationDate="2010-11-24T21:42:36.963" UserId="123" Text="While not relating to taste directly, I find cooking the pizza directly on the rack instead of in a pan makes it quite crispy and I enjoy that texture more than the soft dough texture you'll get from cooking it in a pan. You may want to place the pan you would have used on the lower rack to catch any cheese or crumbs that might fall.&#xD;&#xA;&#xD;&#xA;Other than that I've usually used various spices to kick up the flavor (garlic powder, crushed red peppers, etc)." />
  <row Id="19293" PostHistoryTypeId="2" PostId="9429" RevisionGUID="073725fe-4de7-4a84-a3e7-6ea0eab8f428" CreationDate="2010-11-25T00:24:26.450" UserId="3432" Text="Ever tried a &quot;banoffee&quot; pie or cheesecake?&#xD;&#xA;&#xD;&#xA;They can benefit from some smashed up toffee (I'm English, we call it toffee) in the mix and certainly on the top.&#xD;&#xA;&#xD;&#xA;Another alternative is just to let it go stale, it just becomes fudge like usually after a considerable time and is perfectly pleasant." />
  <row Id="19294" PostHistoryTypeId="2" PostId="9430" RevisionGUID="2bf12881-dfef-44dc-bab7-3dccac292613" CreationDate="2010-11-25T00:40:22.447" UserId="841" Text="I'm not sure what types of cheeses, crackers, sausages are needed for a holiday spread. What types of cheeses and sausages are acceptable use for this type of thing? What will give me a decent variety? Would it be better to have a cheese spread instead of the traditional sliced cheese?" />
  <row Id="19295" PostHistoryTypeId="1" PostId="9430" RevisionGUID="2bf12881-dfef-44dc-bab7-3dccac292613" CreationDate="2010-11-25T00:40:22.447" UserId="841" Text="How do I make a cheese, sausage, cracker spread?" />
  <row Id="19296" PostHistoryTypeId="3" PostId="9430" RevisionGUID="2bf12881-dfef-44dc-bab7-3dccac292613" CreationDate="2010-11-25T00:40:22.447" UserId="841" Text="&lt;cheese&gt;&lt;sausages&gt;" />
  <row Id="19297" PostHistoryTypeId="6" PostId="9418" RevisionGUID="c2d66e26-3c88-4c33-b13b-f5512d5b6aa4" CreationDate="2010-11-25T00:50:41.130" UserId="41" Comment="edited tags" Text="&lt;pumpkin&gt;&lt;pancake&gt;" />
  <row Id="19298" PostHistoryTypeId="5" PostId="9423" RevisionGUID="12101247-7f38-4d95-ba0e-6b6017aea7a0" CreationDate="2010-11-25T00:51:45.467" UserId="41" Comment="added 1 characters in body" Text="The excellent [answer][1] to the question [Why can applesauce be used in place of oil?][2] points out that one of the key reasons for using applesauce in quick bread type recipes such as pancakes is the pectin.  Pumpkin [also][3] contains pectin.  Therefore pumpkin should provide a similar effect on your recipe as the applesauce.&#xD;&#xA;&#xD;&#xA;What the pumpkin puree won't provide is the sugar that applesauce provides.  You will likely want to up the sugar provided by your recipe to account for this, unless you routinely use unsweetened applesauce.  The water content between pumpkin puree and applesauce will also be different, as will the exact proteins.&#xD;&#xA;&#xD;&#xA;I would suggest starting with a *one to one* replacement of pumpkin for applesauce for a very pumpkin-y taste, but you will have to experiment.  You will also want to add sugar to taste.  If you want a more subtle flavor, consider substituting only part of the applesauce with pumpkin.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6869/why-can-applesauce-be-used-in-place-of-oil/6875#6875&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6869/why-can-applesauce-be-used-in-place-of-oil&#xD;&#xA;  [3]: http://www.foodnavigator.com/Science-Nutrition/Pumpkin-pectin-may-offer-novel-gelling-opportunities" />
  <row Id="19299" PostHistoryTypeId="2" PostId="9431" RevisionGUID="4116e83a-118b-4650-8909-e3c18686e59a" CreationDate="2010-11-25T00:59:46.060" UserId="123" Text="Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits?&#xD;&#xA;&#xD;&#xA;I ended up with 4 things. The first looked like 2 organs connected by some sort of tendon. The 2nd was more firm and sort of bean shaped - a little bigger than the first digit of my thumb. The last 2 looked like they might be the same thing - dark red (I would say &quot;liver colored&quot; but they are all this sort of darkish red color), kind of flat, with tear drop shapes on one end.&#xD;&#xA;&#xD;&#xA;Still need to find the neck - I know what that looks like - hopefully it's in this bird somewhere." />
  <row Id="19300" PostHistoryTypeId="1" PostId="9431" RevisionGUID="4116e83a-118b-4650-8909-e3c18686e59a" CreationDate="2010-11-25T00:59:46.060" UserId="123" Text="How to identify turkey liver" />
  <row Id="19301" PostHistoryTypeId="3" PostId="9431" RevisionGUID="4116e83a-118b-4650-8909-e3c18686e59a" CreationDate="2010-11-25T00:59:46.060" UserId="123" Text="&lt;turkey&gt;&lt;gravy&gt;&lt;thanksgiving&gt;" />
  <row Id="19302" PostHistoryTypeId="2" PostId="9432" RevisionGUID="bb763513-3983-47c8-bf65-660e2d21185a" CreationDate="2010-11-25T01:07:06.960" UserId="123" Text="Ironically, the kind of sausage you want is called a summer sausage. There are many varieties as the term really just refers to a sausage that doesn't need to be refrigerated. You might be able to find a few different kinds to give you some variety.&#xD;&#xA;&#xD;&#xA;As for cheeses, you can sort of go with whatever you'd like. Generally with sausage you'll see stuff like jack, cheddar, havarti or swiss. With crackers you might see a cheeseball which is usually a blend of cream cheese and a cheese like cheddar. " />
  <row Id="19303" PostHistoryTypeId="2" PostId="9433" RevisionGUID="bb011fa1-b713-404b-985d-15ba215ec7cf" CreationDate="2010-11-25T01:07:12.030" UserId="3234" Text="Here is a great place to go to compare identified inards with what you have.  &#xD;&#xA;&#xD;&#xA;http://www.eatmedaily.com/2009/11/offal-of-the-week-turkey-offal/&#xD;&#xA;&#xD;&#xA;Personally, when making gravy, I just use the drippings from the turkey, sometimes I throw the neck in for a little extra, if I need to make some more.  Call me squimish, but I usually toss the rest, but that's just me.  " />
  <row Id="19304" PostHistoryTypeId="6" PostId="9420" RevisionGUID="4fae588a-bc35-4918-8a19-f41a87d4d16d" CreationDate="2010-11-25T01:10:34.770" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;alcohol&gt;" />
  <row Id="19305" PostHistoryTypeId="6" PostId="6557" RevisionGUID="1d1f3109-8654-4637-80a8-e3ad9c0ffc4c" CreationDate="2010-11-25T01:11:11.527" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;honey&gt;&lt;honeycomb&gt;" />
  <row Id="19306" PostHistoryTypeId="4" PostId="9409" RevisionGUID="7465ef4e-94f7-4d13-bdc5-b7170961a3a0" CreationDate="2010-11-25T01:18:44.880" UserId="2545" Comment="edited title" Text="Beaten and poached eggs" />
  <row Id="19307" PostHistoryTypeId="2" PostId="9434" RevisionGUID="e92cc291-d9ea-4bdd-bf30-7f9f218ae248" CreationDate="2010-11-25T02:17:26.817" UserId="3500" Text="If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?" />
  <row Id="19308" PostHistoryTypeId="1" PostId="9434" RevisionGUID="e92cc291-d9ea-4bdd-bf30-7f9f218ae248" CreationDate="2010-11-25T02:17:26.817" UserId="3500" Text="Is it safe to fully cook a stuffed turkey the night before thanksgiving?" />
  <row Id="19309" PostHistoryTypeId="3" PostId="9434" RevisionGUID="e92cc291-d9ea-4bdd-bf30-7f9f218ae248" CreationDate="2010-11-25T02:17:26.817" UserId="3500" Text="&lt;turkey&gt;" />
  <row Id="19310" PostHistoryTypeId="2" PostId="9435" RevisionGUID="37644212-cb7c-495a-9ae3-121b41cedd1d" CreationDate="2010-11-25T02:21:13.790" UserId="123" Text="If it was fully cooked properly the first time there shouldn't be any problems at all. You may have an issue with reheating the turkey - not that it would be hazardous to your health, just difficult to do without drying it out or burning it. It might be better to fully carve the turkey and then reheat the meat you want to eat instead of trying to reheat the entire thing." />
  <row Id="19311" PostHistoryTypeId="2" PostId="9436" RevisionGUID="e17b7cc6-0eac-4c3a-9b24-d56b33a0496e" CreationDate="2010-11-25T03:17:44.413" UserId="3501" Text="I've never used a cut proof or cut resistant glove but I think it may come in handy when using a mandolin slicer or prepping a bunch veggies.  Any suggestions on the pros and cons between cut resistant and cut proof gloves?  Any specific products you would suggest?" />
  <row Id="19312" PostHistoryTypeId="1" PostId="9436" RevisionGUID="e17b7cc6-0eac-4c3a-9b24-d56b33a0496e" CreationDate="2010-11-25T03:17:44.413" UserId="3501" Text="What are the best suggestions for cutting gloves" />
  <row Id="19313" PostHistoryTypeId="3" PostId="9436" RevisionGUID="e17b7cc6-0eac-4c3a-9b24-d56b33a0496e" CreationDate="2010-11-25T03:17:44.413" UserId="3501" Text="&lt;preparation&gt;&lt;knives&gt;" />
  <row Id="19314" PostHistoryTypeId="2" PostId="9437" RevisionGUID="95986031-4423-410b-ab7e-2d32a71c63d1" CreationDate="2010-11-25T03:23:25.870" UserDisplayName="sam" Text="I'm cooking a turkey for thanksgiving for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about three hours. When I asked my girlfriend's experienced cook mother though, she said that time was really low. Just looking for a second opinion" />
  <row Id="19315" PostHistoryTypeId="1" PostId="9437" RevisionGUID="95986031-4423-410b-ab7e-2d32a71c63d1" CreationDate="2010-11-25T03:23:25.870" UserDisplayName="sam" Text="how long to cook a turkey per pound" />
  <row Id="19316" PostHistoryTypeId="3" PostId="9437" RevisionGUID="95986031-4423-410b-ab7e-2d32a71c63d1" CreationDate="2010-11-25T03:23:25.870" UserDisplayName="sam" Text="&lt;turkey&gt;" />
  <row Id="19317" PostHistoryTypeId="2" PostId="9438" RevisionGUID="cf9ecfff-9114-41b8-a270-3ef35a426b5c" CreationDate="2010-11-25T03:34:23.973" UserId="2034" Text="It really depends on the preparation. For example, a brined, pre-thawed turkey would talk less time. &#xD;&#xA;&#xD;&#xA;Traditionally, the rule of thumb is 15 minutes per pound and then you start check for mobility in the drumsticks (that indicates it's done). It also takes longer if you've packed the turkey with stuffing/vegetables/etc." />
  <row Id="19318" PostHistoryTypeId="2" PostId="9439" RevisionGUID="613aabe2-0553-447b-9d08-a9b12380b580" CreationDate="2010-11-25T04:43:46.403" UserId="3507" Text="I've made [Bread Stuffing with Fresh Herbs from Cooks Illustrated](http://www.cooksillustrated.com/recipes/detail.asp?docid=26408) this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy minutes at 375 the first time around, but I'm not sure how hot to set the oven or for how long to give it to get it hot without drying it out terribly the second time. Also, is there a standard amount of chicken broth people add to stuffing on reheating?" />
  <row Id="19319" PostHistoryTypeId="1" PostId="9439" RevisionGUID="613aabe2-0553-447b-9d08-a9b12380b580" CreationDate="2010-11-25T04:43:46.403" UserId="3507" Text="For reheating stuffing in the oven, how long would you bake it and at what temperature?" />
  <row Id="19320" PostHistoryTypeId="3" PostId="9439" RevisionGUID="613aabe2-0553-447b-9d08-a9b12380b580" CreationDate="2010-11-25T04:43:46.403" UserId="3507" Text="&lt;baking&gt;&lt;reheating&gt;&lt;stuffing&gt;&lt;thanksgiving&gt;" />
  <row Id="19321" PostHistoryTypeId="2" PostId="9440" RevisionGUID="d8e36558-c5fe-48f5-9ea7-c43b257c3cef" CreationDate="2010-11-25T04:48:11.463" UserId="2047" Text="The best way to know if your bird is done is by checking the temperature of the thigh with a probe thermometer. You're looking for about 160 F. If you don't have a probe thermometer, and you're cooking a turkey, this might be the time to invest in one." />
  <row Id="19322" PostHistoryTypeId="2" PostId="9441" RevisionGUID="2a297a46-1e95-464d-aa97-ec844c24cd2b" CreationDate="2010-11-25T04:53:26.717" UserId="2047" Text="There's no such thing as &quot;cut proof&quot;, so you should still try to be careful. I use a [Microplane glove][1] with my mandolin, and it's worked out quite well so far. Cook's Illustrated also recommends this glove.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Microplane-34007-Cut-Resistant-Glove/dp/B001QXZORE/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1290660681&amp;sr=8-1" />
  <row Id="19323" PostHistoryTypeId="2" PostId="9442" RevisionGUID="251f0806-6ded-4e63-9038-263178308144" CreationDate="2010-11-25T05:17:03.870" UserId="495" Text="I have a recipe that calls for toasted chopped pistachios. I'm wondering if I should toast them whole and then chop them up, or toast them chopped?" />
  <row Id="19324" PostHistoryTypeId="1" PostId="9442" RevisionGUID="251f0806-6ded-4e63-9038-263178308144" CreationDate="2010-11-25T05:17:03.870" UserId="495" Text="Chop nuts before or after toasting?" />
  <row Id="19325" PostHistoryTypeId="3" PostId="9442" RevisionGUID="251f0806-6ded-4e63-9038-263178308144" CreationDate="2010-11-25T05:17:03.870" UserId="495" Text="&lt;nuts&gt;" />
  <row Id="19326" PostHistoryTypeId="2" PostId="9443" RevisionGUID="623edfe4-45f0-468d-84bb-c1d403555bcd" CreationDate="2010-11-25T05:25:45.913" UserId="1393" Text="I don't think it makes any tremendous difference. I'd probably lean towards toasting them whole first, then chopping just because the size will be more consistent so the toast might be a little more even." />
  <row Id="19327" PostHistoryTypeId="2" PostId="9444" RevisionGUID="ceb50417-d465-4a92-be62-cd3555977fb6" CreationDate="2010-11-25T05:27:35.593" UserId="1393" Text="I'd reheat it at 375 again, covered, and add maybe 1/2 cup liquid to start. It will probably take about 30-40 minutes to come back to temperature. If you have an instant-read thermometer, it is at a servable temperature at 160, though you may want to go a fair amount higher if it will sit long before being eaten." />
  <row Id="19328" PostHistoryTypeId="2" PostId="9445" RevisionGUID="436f855c-1b5d-4ec3-94ae-733ee573c1ce" CreationDate="2010-11-25T08:16:58.090" UserId="2065" Text="I would chop first as then each piece will be toasted on all it's exposed edges. If you toast then chop, the chopping will expose so untoasted edges so the overall effect will be less uniform." />
  <row Id="19329" PostHistoryTypeId="2" PostId="9446" RevisionGUID="cce3ecf1-95d6-440e-896d-066cd7d271b0" CreationDate="2010-11-25T11:08:32.010" UserId="3509" Text="I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty." />
  <row Id="19330" PostHistoryTypeId="1" PostId="9446" RevisionGUID="cce3ecf1-95d6-440e-896d-066cd7d271b0" CreationDate="2010-11-25T11:08:32.010" UserId="3509" Text="can i bake pine nuts?" />
  <row Id="19331" PostHistoryTypeId="3" PostId="9446" RevisionGUID="cce3ecf1-95d6-440e-896d-066cd7d271b0" CreationDate="2010-11-25T11:08:32.010" UserId="3509" Text="&lt;baking&gt;" />
  <row Id="19332" PostHistoryTypeId="2" PostId="9447" RevisionGUID="811147bf-db31-4e50-a21a-0990c3ec0b93" CreationDate="2010-11-25T12:10:45.113" UserId="67" Text="You can either bake them in something, and typically be fine (there are lots of cookie recipies out there that use them; search on the internet for 'biscotti ai pinoli'), or you can toast them ahead of time, and then encorporate them.  (often, you toast them, then mix in, and bake).&#xD;&#xA;&#xD;&#xA;But a word of caution on toasting them -- they burn *very* easily.  I've typically done it in a dry skillet, where I can keep an eye on them, and quickly get them off and to a try to cool.  I seem to recall an interview with Alton Brown where he mentioned that toasting pine nuts was the number one ruined dish on Iron Chef America, because of chefs leaving them alone for too long." />
  <row Id="19333" PostHistoryTypeId="2" PostId="9448" RevisionGUID="3718ab90-f416-43d1-9a84-51a5b0426fc3" CreationDate="2010-11-25T12:11:39.330" UserId="3237" Text="Many cake recipes ask to add melted butter and mix it in. In my experience butter needs to be melted to temerature about 50-70 degrees Celsium to be soft enough for mixing in. Melting a piece of butter is not that easy. I have tried the following ways so far:&#xD;&#xA;&#xD;&#xA;1. Microwave. Put butter into a big cup and add some water (just paranoic - there's already water in butter) and turn the microwave for a minute. Works great, but butter becomes foamy and can escape the cup and dirty the oven.&#xD;&#xA;&#xD;&#xA;2. Boiling water. Put butter into a big cup, add some boiling water and mix thoroughly. Works, but requires lots of effort.&#xD;&#xA;&#xD;&#xA;3. Leaving on the sink and then boiling water. Put butter (still wrapped) onto the kitchen sink and leave it there for several hours so that it reaches room temperatue, then use &quot;boiling water&quot; way. Works and is almost effortless, but requires preperation in advance.&#xD;&#xA;&#xD;&#xA;I asked other people - the only way they suggest is water bath which is IMO too much of a hassle. I'd prefer some easy and reliable way that doesn't require lots of utensils and equipment and would be fast - so that a piece of butter out of fridge or freezer could be melted in minutes.&#xD;&#xA;&#xD;&#xA;What convenient ways of melting butter are there?" />
  <row Id="19334" PostHistoryTypeId="1" PostId="9448" RevisionGUID="3718ab90-f416-43d1-9a84-51a5b0426fc3" CreationDate="2010-11-25T12:11:39.330" UserId="3237" Text="How to melt butter most conveniently?" />
  <row Id="19335" PostHistoryTypeId="3" PostId="9448" RevisionGUID="3718ab90-f416-43d1-9a84-51a5b0426fc3" CreationDate="2010-11-25T12:11:39.330" UserId="3237" Text="&lt;baking&gt;&lt;butter&gt;" />
  <row Id="19336" PostHistoryTypeId="2" PostId="9449" RevisionGUID="2a8b83b3-2ea4-4a48-9a97-e8f346181b8c" CreationDate="2010-11-25T13:02:05.410" UserId="3512" Text="It's thanksgiving, bought pancake mix to enjoy on a cold morning with the family. It had bugs in it from the store.&#xD;&#xA;&#xD;&#xA;I have waffle mix, but my iron is MIA. Can I make pancakes or something alike using the waffle batter I have on hand?" />
  <row Id="19337" PostHistoryTypeId="1" PostId="9449" RevisionGUID="2a8b83b3-2ea4-4a48-9a97-e8f346181b8c" CreationDate="2010-11-25T13:02:05.410" UserId="3512" Text="Can I make pancakes with waffle mix?" />
  <row Id="19338" PostHistoryTypeId="3" PostId="9449" RevisionGUID="2a8b83b3-2ea4-4a48-9a97-e8f346181b8c" CreationDate="2010-11-25T13:02:05.410" UserId="3512" Text="&lt;pancake&gt;" />
  <row Id="19339" PostHistoryTypeId="2" PostId="9450" RevisionGUID="a89da185-7244-4076-b85e-89e021956a2a" CreationDate="2010-11-25T13:06:25.857" UserId="3512" Text="I've done both:&#xD;&#xA;&#xD;&#xA;1. Ziplock back dunk in hot running water. (tedious and still takes a while)&#xD;&#xA;2. Put it out the day before and let it get soft on the counter. &#xD;&#xA;&#xD;&#xA;number #2 always works, but you are right its not convenient." />
  <row Id="19340" PostHistoryTypeId="2" PostId="9451" RevisionGUID="55d157a1-96d3-40f3-a188-93abc98db5c3" CreationDate="2010-11-25T13:36:23.220" UserDisplayName="k sher" Text="I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and titch of salt. I package it in a 250 ml mason jar.I also place the jar in a celephane bagas part of its packaging. Recently, a public inspector noticed the product as sunk his teeth into it concerning Botulism risks. &#xD;&#xA;I've been making this for eighteen years. No one has ever gotten sick. I designed the product to be stored in the cupboard. Using cold pressed olive, extra virgin olive oil I have never found the product to become awful, discolored, smelly, and i set some aside in my house on several occassions for months and tested it on myself and found nothing wrong. &#xD;&#xA;The product is not a method of storing garlic in the oil, with the other ingredients in the recipe, it becomes a bread dipping oil, cooking tool, pasta sause accessory. &#xD;&#xA;The use of the mason jar provides a secure lid but a very reusable easy to open situation. I do not fill the oil to the top, so that the product can be shaken. Its a very interactive product if that makes sense, in the way that it's spoon accessible. &#xD;&#xA;Can you provide some sort of pro and con overview? I only see articles on storing garlic in oil, not as an ingredient in a recipe? If there's a chance i will make people sick afer eighteen years, i may have to stop making it. &#xD;&#xA;Thanks a heap." />
  <row Id="19341" PostHistoryTypeId="1" PostId="9451" RevisionGUID="55d157a1-96d3-40f3-a188-93abc98db5c3" CreationDate="2010-11-25T13:36:23.220" UserDisplayName="k sher" Text="Botulism, Garlic, Cold pressed Olive oil and mason jars" />
  <row Id="19342" PostHistoryTypeId="3" PostId="9451" RevisionGUID="55d157a1-96d3-40f3-a188-93abc98db5c3" CreationDate="2010-11-25T13:36:23.220" UserDisplayName="k sher" Text="&lt;storage-method&gt;" />
  <row Id="19343" PostHistoryTypeId="2" PostId="9452" RevisionGUID="a26700b6-902a-4161-a9ac-c035266b12d0" CreationDate="2010-11-25T14:04:29.747" UserId="3519" Text="Yes.The basic ingredients for both are the same; the difference lies in how they are cooked. " />
  <row Id="19344" PostHistoryTypeId="2" PostId="9453" RevisionGUID="84dfc62b-3b3a-4269-b9b3-dc848fa7f96a" CreationDate="2010-11-25T14:18:35.003" UserId="67" Text="They'll both cook up well either way; we often use pancake recipes for waffles (and just make sure to grease the iron well).&#xD;&#xA;&#xD;&#xA;If you have the ingredients on hand, it's also not difficult to make pancakes from scratch -- eggs, flour, baking powder, butter, eggs, salt.   Search online, and you'll find lots of recipes." />
  <row Id="19345" PostHistoryTypeId="2" PostId="9454" RevisionGUID="b596c34f-c496-4d96-aeae-42620c9bddce" CreationDate="2010-11-25T14:29:56.517" UserId="67" Text="There's softened vs. melted ... From what you're describing, I'm not sure exactly which one you're refering to.&#xD;&#xA;&#xD;&#xA;For softened, unfortunately, the best way really is just to leave it out at room temperature for a few hours; if you're in a rush, cutting it into chunks, and placing it somewhere warm (near the stove, but not on it, and rotate the bowl it's in so it's not heating from just one side.&#xD;&#xA;&#xD;&#xA;For melted, I'd never had a problem with the microwave -- the thing is, you don't do it in one pass, as you don't do it all full power.  Unfortunately, all microwave powers are different, so I can't give precise numbers .... I'd microwave it between 30-50% power for 15-20 seconds, check it, stir it if it's partially melted, then go another 10 seconds, check &amp; stir, and repeat 'til it's fully melted.  (and I use a pyrex measuring cup, so I have a pour spout to reduce the mess)&#xD;&#xA;&#xD;&#xA;You can also melt it really easily on the stove -- small pan, over low heat. (or maybe this is one of those [advantages of an electric stove][1] and doesn't work for gas?  I doubt it, as there are cast-iron 'butter warmers', which I'm guessing aren't a new invention)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6335/what-are-some-of-the-benefits-of-electric-stoves-versus-gas-stoves" />
  <row Id="19346" PostHistoryTypeId="2" PostId="9455" RevisionGUID="b084bfc8-601d-44ec-bf63-cf4980d0646e" CreationDate="2010-11-25T14:29:59.853" UserId="3479" Text="Whether you are questioning it or not, what you are doing is not safe.  Your dipping oil, while I am sure it is wonderful, is a textbook example of how to create botulism toxin.&#xD;&#xA;You should consider taking a sanitation course at your local community college.  I did and, while I knew most of what was there, it does reinforce the knowledge.&#xD;&#xA;&#xD;&#xA;You will not be able to tell if something you have created will cause botulism ahead of time.  So the fact that everything seems OK is irrelevant.&#xD;&#xA;&#xD;&#xA;Botulism is caused by a bacterium.  You can kill the bacterium by taking the whole mixture to 250 degrees Fahrenheit (think pressure canning).  Not useful for your recipe.&#xD;&#xA;Another suggestion is to refrigerate and acidulate, as the bacteria grow in low acid, anaerobic (no air) situations. Garlic in oil is considered to basically be anaerobic, which is why the problem.&#xD;&#xA;&#xD;&#xA;Create your dipping oil just before use, keep in the refrigerator for a short period of time, and maybe consider adding some balsamic to it to kick up the acid level some.  Or consider going with dehydrated garlic." />
  <row Id="19347" PostHistoryTypeId="2" PostId="9456" RevisionGUID="efd482c3-6a4d-4bed-bc2f-e1758d98181e" CreationDate="2010-11-25T14:40:00.903" UserId="3479" Text="Since it's your first turkey, I'm not going to tell you to go against a mother, but...&#xD;&#xA;&#xD;&#xA;I use the high heat method.  I have already brined the turkey (if you haven't and have some time, soak the turkey in salty water, 1 Cup/gallon of water for 3-4 hours) but that isn't what makes it zip by.&#xD;&#xA;&#xD;&#xA;Crank the oven to 400.  Put the turkey in a roasting pan on a V rack, back and legs up (it looks upside down, from all the perfect pictures on magazine covers).  Roast for 30 minutes.  Pull it out, flip it over (be careful, it's hot), rub with butter to help it brown and then put it back in the oven for 50-60 minutes.  Start checking it with a quick read thermometer at 50 minutes.  You are looking for 165 in the breast meat, 170 in the thighs.&#xD;&#xA;&#xD;&#xA;Pull it out, put on the cutting board and/or platter, cover with foil and LET IT SIT FOR 30 MINUTES.  Or more.  Don't carve a turkey when it first comes out of the oven.  That is true no matter how you roast it.&#xD;&#xA;&#xD;&#xA;I started cooking turkey using the high heat method about 5 or 6 years ago.  It drives my wife crazy because it takes me a couple of hours to have a perfect turkey, whereas when she used to do the cooking &quot;like her mother taught&quot; it took all day." />
  <row Id="19348" PostHistoryTypeId="2" PostId="9457" RevisionGUID="12a55cad-1aef-41f3-a12c-f2621c90fc7f" CreationDate="2010-11-25T14:44:02.647" UserId="67" Text="I wouldn't say 'hazardous', but there's additional risk.&#xD;&#xA;&#xD;&#xA;You basically need to take the fully cooked bird, and cool it down quickly so it doesn't spend too long in the 'danger zone'.  And the same for the stuffing.&#xD;&#xA;&#xD;&#xA;Then you have to reheat them back up to a safe temperature ... the stuffing you can add extra liquid to, and make sure it gets up to the necessary temperature, but the turkey itelf is going to be difficult to reheat without drying out (*maybe* if it were brined it'd be better, but still less than ideal).&#xD;&#xA;&#xD;&#xA;I'd say in all, you'd save some time the day of, but the total time spent is going to be much longer, there's an increased risk of food-related illness, and there's an overall lower quality.&#xD;&#xA;&#xD;&#xA;If the main interest is in reducing cooking time, I'd start with not stuffing the bird.  I'd also make sure that it's well thawed in advance (too many people leave it for the night before).  If you really wanted to reduce time, you might be able to butterfly the bird, but it'd then be too wide for most ovens.  (maybe do it on two trays?)" />
  <row Id="19349" PostHistoryTypeId="2" PostId="9458" RevisionGUID="27e32631-1480-41ec-8260-f7e63adea62b" CreationDate="2010-11-25T15:41:44.453" UserId="1393" Text="I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I've never understood any reason why this should be true. Maybe something to do with surface area to volume ratios, or cooking times? Does anyone have a real explanation, or is this nonsense?" />
  <row Id="19350" PostHistoryTypeId="1" PostId="9458" RevisionGUID="27e32631-1480-41ec-8260-f7e63adea62b" CreationDate="2010-11-25T15:41:44.453" UserId="1393" Text="Is there any truth to the idea that you shouldn't multiply seasonings when multiplying a recipe?" />
  <row Id="19351" PostHistoryTypeId="3" PostId="9458" RevisionGUID="27e32631-1480-41ec-8260-f7e63adea62b" CreationDate="2010-11-25T15:41:44.453" UserId="1393" Text="&lt;salt&gt;&lt;seasoning&gt;" />
  <row Id="19352" PostHistoryTypeId="2" PostId="9459" RevisionGUID="c500bbeb-9d9b-4860-88af-6eb87e4610d9" CreationDate="2010-11-25T16:10:31.217" UserId="207" Text="I do not know about other European countries but in my country the shelf life for pasteurized milk is a mere 4 days. It was even less when I was a kid (like 2 days). So, it is very costly for producers and retailers to sell pasteurized milk as opposed to UHT. &#xD;&#xA;&#xD;&#xA;I think this stems from the fact that milk consumption is not widespread and the industry does not invest in techniques and other means of improving shelf life (hygiene, cold-chain) when they can sell UHT instead. " />
  <row Id="19353" PostHistoryTypeId="2" PostId="9460" RevisionGUID="8b75b2c0-df2f-4e72-901d-677fe7c2170d" CreationDate="2010-11-25T16:21:15.247" UserId="1887" Text="I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was significantly yellow and it wasn't clear, but milky-opaque. I know from [this question][1] that the yellow color is from using the fat I skimmed off of my stock to make the roux. (I made a combined chicken and turkey stock.)&#xD;&#xA;&#xD;&#xA;But what makes the gravy appear opaque and almost milky? The color came almost as soon as I mixed my stock into my roux. &#xD;&#xA;&#xD;&#xA;(Incidentally, my stock wasn't hot when I added it to the roux. Would that make a difference?)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7079/how-do-you-get-a-nice-yellow-gravy-color-when-making-a-chicken-pot-pie" />
  <row Id="19354" PostHistoryTypeId="1" PostId="9460" RevisionGUID="8b75b2c0-df2f-4e72-901d-677fe7c2170d" CreationDate="2010-11-25T16:21:15.247" UserId="1887" Text="Why is my gravy opaque?" />
  <row Id="19355" PostHistoryTypeId="3" PostId="9460" RevisionGUID="8b75b2c0-df2f-4e72-901d-677fe7c2170d" CreationDate="2010-11-25T16:21:15.247" UserId="1887" Text="&lt;roux&gt;&lt;gravy&gt;&lt;thanksgiving&gt;&lt;color&gt;" />
  <row Id="19356" PostHistoryTypeId="2" PostId="9461" RevisionGUID="7c280bac-8319-4393-aa7c-367e3c698d14" CreationDate="2010-11-25T16:25:37.270" UserId="1887" Text="As part of my Thanksgiving preparation, I made a chicken and turkey stock by first roasting the bones and then cooking them very low for a few hours. About an hour or so before the end of their cooking, I added roasted vegetables -- a combination of onion, carrot, celery, parsnip, turnip, and parsley root. I didn't add any other flavoring other than a touch of salt. (I know most people don't salt their stocks, but I tend to undersalt everything, so adding it at every step will help.)&#xD;&#xA;&#xD;&#xA;My stock is tasty, but rather sweet. Is this a factor of too many sweet vegetables (or not enough celery)? Or is there something else I'm missing?&#xD;&#xA;&#xD;&#xA;(I compensated in my gravy by adding a touch of soy sauce and fish sauce to add more umami flavoring. But I'd like to understand why it happened.)" />
  <row Id="19357" PostHistoryTypeId="1" PostId="9461" RevisionGUID="7c280bac-8319-4393-aa7c-367e3c698d14" CreationDate="2010-11-25T16:25:37.270" UserId="1887" Text="My stock is too sweet" />
  <row Id="19358" PostHistoryTypeId="3" PostId="9461" RevisionGUID="7c280bac-8319-4393-aa7c-367e3c698d14" CreationDate="2010-11-25T16:25:37.270" UserId="1887" Text="&lt;stock&gt;" />
  <row Id="19359" PostHistoryTypeId="2" PostId="9462" RevisionGUID="9c640140-a546-48f2-9c31-14d997e0b5f7" CreationDate="2010-11-25T16:26:20.833" UserId="1710" Text="I was always told 20 mins / pound + 20 mins.  That works out at closer to 4 hours than 3, I think.  If you stuff it before you cook it then add time on.  &#xD;&#xA;&#xD;&#xA;Also, something that someone told me recently was that the stuffing should be cold when you stuff the raw Turkey (to prevent it cooking and re-cooking).  I've cooked Turkey for years before this, using stuffing made from boiling water (I'm lazy so I always use the mix) and hadn't managed to poison myself, but the logic behind the advice does seem sound - I just don't follow it myself :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19360" PostHistoryTypeId="2" PostId="9463" RevisionGUID="e9aebea8-6580-4295-81ea-b126b0d2abc7" CreationDate="2010-11-25T16:28:48.693" UserId="2832" Text="I'm a big charcoal advocate.  You can get higher temperatures from charcoal, and a good grill (read: Weber kettle) offers a great deal of flexibility.  It's easier to deal with flare-ups, and once you attain a good skill level you can have more consistent temperatures across your cooking surface.  Plus, it tastes better.&#xD;&#xA;&#xD;&#xA;Once I started using lump charcoal and a chimney starter, I have been able to get up and running a lot quicker.  Usually I'll start a chimney full of coals, then do my prep work on the food.  Within 10-15 minutes, the coals are ready for cooking (using Kingsford briquettes, it's more like 20-25).&#xD;&#xA;&#xD;&#xA;However, I find the biggest benefit to be the use of indirect heat.  You can use a gasser to cook food indirectly, but it's just not designed to do cooks that way, making for a very inefficient cooking method.  I've used my big gas grill in the past, but it uses a lot of propane, and a *lot* of heat escapes from under the hood.  The kettle, on the other hand, is designed to convect heat.  Particularly for roasting/barbecuing at somewhat higher temps (350F+), charcoal is the way to go.&#xD;&#xA;&#xD;&#xA;Overall, I recommend having both.  Spend 100 less dollars on whatever gas grill you want to buy, and complement it with a Weber One Touch Silver (80 bucks for the 22&quot;) or something comparable." />
  <row Id="19361" PostHistoryTypeId="2" PostId="9464" RevisionGUID="ee0cb689-e010-4266-87c8-d0e43a5389b8" CreationDate="2010-11-25T16:31:18.180" UserId="1710" Text="This year we've decided to have a Goose for Christmas instead of a Turkey.  Normally I use the Turkey leftovers for curry, stew and sandwiches.  Can anyone tell me if there are different rules (or any new ideas) for Goose leftovers?" />
  <row Id="19362" PostHistoryTypeId="1" PostId="9464" RevisionGUID="ee0cb689-e010-4266-87c8-d0e43a5389b8" CreationDate="2010-11-25T16:31:18.180" UserId="1710" Text="Leftovers from a Christmas Goose" />
  <row Id="19363" PostHistoryTypeId="3" PostId="9464" RevisionGUID="ee0cb689-e010-4266-87c8-d0e43a5389b8" CreationDate="2010-11-25T16:31:18.180" UserId="1710" Text="&lt;culinary-uses&gt;&lt;turkey&gt;&lt;goose&gt;" />
  <row Id="19364" PostHistoryTypeId="2" PostId="9465" RevisionGUID="b9acdfbc-f895-49ce-8ae7-8e2547ff2194" CreationDate="2010-11-25T17:07:29.497" UserId="45" Text="The problem, to clarify, is that garlic cloves are neutral in pH, and have water in them, perfect for botulism to grow if they're stuck in an anaerobic place like a bottle of oil. So you need to do something to the garlic before soaking it in the oil. One thing you can do is to pickle the garlic in vinegar for a few days, then put the pickled cloves in oil. Different taste profile, but should still be good. And a hell of a lot safer!" />
  <row Id="19365" PostHistoryTypeId="2" PostId="9466" RevisionGUID="5fd31f00-51ed-4b65-a0e1-e625b9c9c8c4" CreationDate="2010-11-25T17:18:35.190" UserId="1148" Text="I find goose and duck make absolutely wonderful soups.  Even a simple &quot;farmstyle&quot; vegetable soup with chunky potatoes and carrots is delicious when made with goose or duck broth." />
  <row Id="19366" PostHistoryTypeId="2" PostId="9467" RevisionGUID="e87eb9ca-d769-4fdc-bf7f-5735695c9127" CreationDate="2010-11-25T17:23:30.770" UserId="3479" Text="Gravy is supposed to be opaque and is a result of using flour as the thickener.  If you want clear gravy, like what you would get in a Chinese restaurant, then you need to use corn starch or arrowroot as your thickener.  But the opacity is considered to be a good thing.  It's the canned stuff you buy in the store that is clear." />
  <row Id="19367" PostHistoryTypeId="2" PostId="9468" RevisionGUID="fb27ebfc-c7d4-482c-9ebb-cc0db52129f1" CreationDate="2010-11-25T17:35:09.773" UserId="3479" Text="Some vegetables are aromatics for infusing flavor without changing the underlying base, and certain combinations become known for cuisines.  Onion, celery and carrots make mire-poix.  Onions, garlic and tomato make sofrito.&#xD;&#xA;&#xD;&#xA;Turnips and parsnips are not those kinds of vegetables, usually.  Parsnips get very sweet (a good thing usually) as do onions and carrots.  You just combined a lot of the ones that get sweet and intensified it by roasting.&#xD;&#xA;&#xD;&#xA;If you are looking for a more neutral broth, stay with onions, celery and carrots and simmer, don't roast.&#xD;&#xA;" />
  <row Id="19368" PostHistoryTypeId="2" PostId="9469" RevisionGUID="98f3f577-9a98-4eac-b3ba-dc785e694e2f" CreationDate="2010-11-25T17:35:51.737" UserId="1148" Text="See my answer here: http://cooking.stackexchange.com/questions/2193/does-brining-a-chicken-turkey-before-roasting-really-make-a-difference/5827#5827" />
  <row Id="19369" PostHistoryTypeId="2" PostId="9470" RevisionGUID="40ae15d7-8765-4b89-b710-10ccb07893b0" CreationDate="2010-11-25T17:41:43.163" UserId="3479" Text="Depending on how many people you are going to have, you won't have leftovers.  A goose is much smaller than you think it is based on &quot;A Christmas Carol&quot;.  I did goose one year for 5 people, then my mother added a bunch of strays for Christmas dinner, ending up with 10 people and a tiny taste of goose for each person.  It's a family story now, but wasn't a &quot;huge&quot; success.&#xD;&#xA;&#xD;&#xA;However, putting everything into the stock pot and simmering will give you a great base for soup, and if you don't kick the temperature up too high, you can strain, then chill the stock and remove the goose fat to use for frying potatoes.&#xD;&#xA;&#xD;&#xA;You can use the goose meat anywhere you'd see duck in a recipe...some Thai dishes, for instance, or just slice the little you'll have left on some fresh bread with a fruit jam or chutney for a great sandwich." />
  <row Id="19370" PostHistoryTypeId="5" PostId="9437" RevisionGUID="42d81813-5995-4319-b043-9e85d29da685" CreationDate="2010-11-25T17:47:49.460" UserId="1236" Comment="grammar" Text="I'm cooking a turkey for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about three hours. When I asked my girlfriend's experienced cook mother though, she said that time was really low. Just looking for a second opinion." />
  <row Id="19371" PostHistoryTypeId="6" PostId="9437" RevisionGUID="42d81813-5995-4319-b043-9e85d29da685" CreationDate="2010-11-25T17:47:49.460" UserId="1236" Comment="grammar" Text="&lt;cooking-time&gt;&lt;turkey&gt;" />
  <row Id="19372" PostHistoryTypeId="6" PostId="9437" RevisionGUID="31507de3-0498-45a0-9a63-a5e08adbfc0c" CreationDate="2010-11-25T18:38:25.310" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cooking-time&gt;&lt;turkey&gt;" />
  <row Id="19373" PostHistoryTypeId="2" PostId="9471" RevisionGUID="d81b3d9d-7909-4104-aa5b-96787670d0e4" CreationDate="2010-11-25T18:40:40.487" UserId="3479" Text="It isn't nonsense...sort of.&#xD;&#xA;&#xD;&#xA;Most strong spices and/or herbs have a lot of flavor that gets put into any dish that they are associated with.  Their flavor punch is strong enough for a given recipe, but still has more to deliver.&#xD;&#xA;&#xD;&#xA;That means that if you double everything INCLUDING the spices, you will have way too much in the way of spices.  However, if you multiply the recipe times 8, as in your example, the original spice amount will not be enough, and, indeed, can over extract which can cause negative effects.  What's a cook to do?&#xD;&#xA;&#xD;&#xA;Your best bet is to go with recipes from a commercial cookbook.  Those are generally oriented towards batches for 50.  Cutting it back to 32 would be much less of a change, than multiplying a recipe for 4 times 8.&#xD;&#xA;&#xD;&#xA;Second choice would be to do 8 batches of whatever you are prepping.  Yes, it's more work, but depending on the dish, if you are plating individually, this could work to your benefit.&#xD;&#xA;&#xD;&#xA;If this is a stewey kind of thing where it expands, but you can't separate it out, I would start with 1/2 of the spices multiplied spice/herb.  So in your example, you are multiplying times 8, I would only multiply the spices times 4.  Put together, simmer for about 1/2 the time, taste and see where you are.  Add more if it needs it.  There are even cuisines where you add the same spice at the beginning and the end of the dish to get different flavor profiles so you may very well make this a better dish.&#xD;&#xA;&#xD;&#xA;And, by the way, salt would fall into the same category.  Go light.  You can always add more except in baked goods.  &#xD;&#xA;&#xD;&#xA;Baking is tricky enough that I would either look for a commercial recipe or would do it in batches." />
  <row Id="19377" PostHistoryTypeId="2" PostId="9473" RevisionGUID="9e935c49-55bb-4205-9295-52a2fb69b705" CreationDate="2010-11-25T19:06:48.690" UserId="3234" Text="I have been looking into this lately myself as I wante to do the same thing.  The problem comes down to the spores, which grow in soil and can be dorment on any vegetation.  Commercially they add acid to the ingredients, bringing it to the right level to keep the spores dorment.  Pressure canning is another way to kill the spores by bringing the temperature up to 250° for 3 minutes.  &#xD;&#xA;&#xD;&#xA;Everyone suggests against soaking your vegetation in vinegar as it's very difficult to tell at what point it's acidic enough.  The question I have is heat.  I have not been able to find any reliable source to say bringing the temperature of the oil up to a certain level would be sufficient to kill the spores.  Perhaps pressure canning the garlic by itself, making sure it gets hot enough to be safe and then putting it in the oil.  The problem really comes down to contamination.  If you get even one spore in the oil, the low oxygen environment is ripe for the botulism toxin to be formed.  &#xD;&#xA;&#xD;&#xA;As it has been stated, it's odorless, tasteless and very dangerous.  I will keep going on my search and update if I find a reliable home use solution. " />
  <row Id="19379" PostHistoryTypeId="2" PostId="9475" RevisionGUID="836fa57a-6b34-47ee-ba21-98e173face8b" CreationDate="2010-11-25T20:00:29.310" UserId="41" Text="The notion that salt or spices *specifically* don't scale linearly sounds like nonsense to me.  In any recipe involving salt and water, the salt is dissolved, so all that matters is the concentration, and that concentration is going to be the same with linear scaling.&#xD;&#xA;&#xD;&#xA;Scaling *in general* is problematic when scaling more than 2x or 4x.  When you take into account that:&#xD;&#xA;&#xD;&#xA;  * Recipes targeted at home cooks are imprecise to begin with and often use volumetric measurements that are sensitive to heat, humidity, and other environmental conditions, so the imprecision is magnified at larger scale;&#xD;&#xA;&#xD;&#xA;  * Larger portions of food may get cooked less evenly and/or at less consistent temperatures due to the volume/surface area ratio; that part is correct, but it has nothing to do with salt, it has to do with your equipment.  On the stovetop, most of the heat is coming from the bottom of the pan unless you use induction, and even in an oven you've got one or two heat sources radiating heat in a specific pattern.&#xD;&#xA;&#xD;&#xA;  * Cooking *times* are also going to vary due to changes in things like rates of evaporation.  The total amount of heat you're able to deliver at any given time generally does not increase as quickly as the amount of heat you *need* to deliver, so very often you need to increase cooking times.&#xD;&#xA;&#xD;&#xA;I'm sure you probably already know all this, but the reason I'm pointing it all out is that I'm pretty sure that this odd-sounding assertion about non-linear salt/spice scaling is due to some mutation or misunderstanding of general scaling issues.&#xD;&#xA;&#xD;&#xA;Probably, salt and spices are typically present in very small quantities in most recipes, and those quantities are already wild guesses much of the time, so the effect of compounding all this wild inaccuracy, especially with volumetric measurements, is actually pretty noticeable at large scale.  Scaling sucks with these ingredients because the initial quantities and scaling method are both nonsense.&#xD;&#xA;&#xD;&#xA;Assuming you have a precise recipe that gives *weight* measurements, and you scale by weight, then you're not going to have any problems as long as you either cook it in batches or adjust your cooking time/temp accordingly.&#xD;&#xA;&#xD;&#xA;I suppose I could be wrong, but I spent 20 minutes digging for some evidence to contradict my claims above and came up dry; you'd think that *somebody* would have presented some evidence if the claim were true." />
  <row Id="19380" PostHistoryTypeId="6" PostId="9451" RevisionGUID="b6932ee1-f56d-4347-a20e-4e238970084b" CreationDate="2010-11-25T20:03:59.010" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;garlic&gt;" />
  <row Id="19381" PostHistoryTypeId="6" PostId="9446" RevisionGUID="297faabc-8aa1-4cbb-b91a-6af8b26b6162" CreationDate="2010-11-25T20:04:38.603" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;nuts&gt;" />
  <row Id="19382" PostHistoryTypeId="6" PostId="9442" RevisionGUID="80fdb018-589a-427d-88de-32262c3d0689" CreationDate="2010-11-25T20:05:02.050" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;nuts&gt;" />
  <row Id="19384" PostHistoryTypeId="2" PostId="9476" RevisionGUID="fda6718c-3a47-48e7-a06c-072d7631a35a" CreationDate="2010-11-25T20:28:19.323" UserId="1685" Text="I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred.  After the second of 3 rises, the dough was much less sticky that I expected it to be.  I didn't need to add the reserved 1 cup of flour; that extra flour that you might or might not need.  &#xD;&#xA;&#xD;&#xA;It was a very dry day for my area of the country; it didn't get above frozen outside, and we had lots of static electricity in the house.  Was the humidity a likely cause for the dry rolls and poor result?  If this happens again, how should I adjust my baking procedures?" />
  <row Id="19385" PostHistoryTypeId="1" PostId="9476" RevisionGUID="fda6718c-3a47-48e7-a06c-072d7631a35a" CreationDate="2010-11-25T20:28:19.323" UserId="1685" Text="If I have much lower than normal humidity, how should I change the amount of flour that dough needs?" />
  <row Id="19386" PostHistoryTypeId="3" PostId="9476" RevisionGUID="fda6718c-3a47-48e7-a06c-072d7631a35a" CreationDate="2010-11-25T20:28:19.323" UserId="1685" Text="&lt;baking&gt;&lt;flour&gt;&lt;yeast&gt;" />
  <row Id="19387" PostHistoryTypeId="5" PostId="9451" RevisionGUID="4c9ebf9b-477c-41c5-8cb8-aa51f7458110" CreationDate="2010-11-25T20:31:06.130" UserId="210" Comment="fixed a few typos and tidied up to make a bit more readable" Text="I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and Cayenne Pepper, garlic powder, and titch of salt. I package it in a 250 ml mason jar. I also place the jar in a celephane bag as part of its packaging. Recently, a public inspector noticed the product and sunk his teeth into it concerning Botulism risks. &#xD;&#xA;&#xD;&#xA;I've been making this for eighteen years. No one has ever gotten sick. I designed the product to be stored in the cupboard. Using cold pressed olive, extra virgin olive oil I have never found the product to become awful, discolored, smelly, and I set some aside in my house on several occassions for months and tested it on myself and found nothing wrong. &#xD;&#xA;&#xD;&#xA;The product is not a method of storing garlic in the oil, with the other ingredients in the recipe, it becomes a bread dipping oil, cooking tool, pasta sauce accessory. &#xD;&#xA;The use of the mason jar provides a secure lid but a very reusable easy to open situation. I do not fill the oil to the top, so that the product can be shaken. Its a very interactive product if that makes sense, in the way that it's spoon accessible. &#xD;&#xA;&#xD;&#xA;Can you provide some sort of pro and con overview? I only see articles on storing garlic in oil, not as an ingredient in a recipe? If there's a chance i will make people sick afer eighteen years, I may have to stop making it. &#xD;&#xA;Thanks a heap." />
  <row Id="19388" PostHistoryTypeId="2" PostId="9477" RevisionGUID="f8f198c5-54d2-4c49-b262-1d6ffcb6b49d" CreationDate="2010-11-25T20:41:33.880" UserId="210" Text="I love my rice cooker.&#xD;&#xA;&#xD;&#xA;I also like rice with stuff in, makes an easy quickish dinner.&#xD;&#xA;&#xD;&#xA;I sometimes cook up some stuff, say mushrooms, chilli and garlic fried in a bit of olive oil,  or small chunks of pork, some browned onions and broccoli florets with paprika, and then add that to my rice + water (which I have measured before I add the extras) before I cook it.&#xD;&#xA;&#xD;&#xA;Then I stick the rice cooker on and let it do its magic, and 20 mins or so later, a tasty rice and stuff one bowl meal.&#xD;&#xA;&#xD;&#xA;My problem is that sometimes the rice ends up a little undercooked and I need to add a bit more water and cook for a little longer.  And if I add a bit too much water, the rice at the bottom can get a bit mushy.&#xD;&#xA;&#xD;&#xA;So how can I better judge if I'm going to need to add any extra water and if so approximately how much?  Will it depend on what I've added to the pot, and how much, relative to the rice?" />
  <row Id="19389" PostHistoryTypeId="1" PostId="9477" RevisionGUID="f8f198c5-54d2-4c49-b262-1d6ffcb6b49d" CreationDate="2010-11-25T20:41:33.880" UserId="210" Text="How can I judge the extra amount of water to use if I am cooking rice with extras in in my rice cooker?" />
  <row Id="19390" PostHistoryTypeId="3" PostId="9477" RevisionGUID="f8f198c5-54d2-4c49-b262-1d6ffcb6b49d" CreationDate="2010-11-25T20:41:33.880" UserId="210" Text="&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="19391" PostHistoryTypeId="2" PostId="9478" RevisionGUID="edb93cbb-7596-422b-ac70-ee69f5371287" CreationDate="2010-11-25T20:48:46.777" UserDisplayName="Zherida " Text="clean all counters and disinfect all the areas that you are most likely to use.&#xD;&#xA;" />
  <row Id="19392" PostHistoryTypeId="2" PostId="9479" RevisionGUID="eecbaf59-f89a-4e2b-a9cd-6193e70f0682" CreationDate="2010-11-25T20:52:27.463" UserId="2912" Text="The size, or surface area, of the vegetables makes a difference as well.  Carrots chopped too small will make a stock overly sweet.  And as others have said, use raw vegetables." />
  <row Id="19393" PostHistoryTypeId="2" PostId="9480" RevisionGUID="52152384-5157-431a-b13a-a4145cd5d478" CreationDate="2010-11-25T21:29:54.323" UserId="3527" Text="When you use a thermometer and poke a large hole in the meat, can you use the same hole to accurately gauge temperature later on?" />
  <row Id="19394" PostHistoryTypeId="1" PostId="9480" RevisionGUID="52152384-5157-431a-b13a-a4145cd5d478" CreationDate="2010-11-25T21:29:54.323" UserId="3527" Text="on proper thermometer poking?" />
  <row Id="19395" PostHistoryTypeId="3" PostId="9480" RevisionGUID="52152384-5157-431a-b13a-a4145cd5d478" CreationDate="2010-11-25T21:29:54.323" UserId="3527" Text="&lt;equipment&gt;&lt;meat&gt;&lt;thermometer&gt;" />
  <row Id="19396" PostHistoryTypeId="2" PostId="9481" RevisionGUID="96af8f78-702e-4045-8720-7c57c11d179e" CreationDate="2010-11-25T21:43:49.667" UserId="3528" Text="I wouldn't recommend that, most likely it will alter the results somehow. &#xD;&#xA;&#xD;&#xA;But why do you get huge holes? My Instant Read Thermometer makes only little holes, so you don't kill your steak etc. again. When you have an older meat thermometer, most likely it is designed to stay in the oven the hole cooking time." />
  <row Id="19397" PostHistoryTypeId="5" PostId="9481" RevisionGUID="4ddb7157-d551-4420-bc67-193f8f47b065" CreationDate="2010-11-25T22:00:40.283" UserId="210" Comment="added 1 characters in body" Text="I wouldn't recommend that, most likely it will alter the results somehow. &#xD;&#xA;&#xD;&#xA;But why do you get huge holes? My Instant Read Thermometer makes only little holes, so you don't kill your steak etc. again. When you have an older meat thermometer, most likely it is designed to stay in the oven the whole cooking time." />
  <row Id="19398" PostHistoryTypeId="2" PostId="9482" RevisionGUID="13885e9f-9d84-4576-99e7-4207a76b9248" CreationDate="2010-11-25T22:40:04.773" UserId="438" Text="I made the mistake of assuming a tort would be done when the timer went off.  I removed it from the oven and turned off the heat.  Forty minutes later I discovered my error.  Is it safe to reheat the oven (sans-tort) and continue cooking from where I left off?  Are there any risks to doing this generally in baking?" />
  <row Id="19399" PostHistoryTypeId="1" PostId="9482" RevisionGUID="13885e9f-9d84-4576-99e7-4207a76b9248" CreationDate="2010-11-25T22:40:04.773" UserId="438" Text="Dangers to continuing to cook an unfinished tort?" />
  <row Id="19400" PostHistoryTypeId="3" PostId="9482" RevisionGUID="13885e9f-9d84-4576-99e7-4207a76b9248" CreationDate="2010-11-25T22:40:04.773" UserId="438" Text="&lt;baking&gt;" />
  <row Id="19401" PostHistoryTypeId="2" PostId="9483" RevisionGUID="32042a9b-10d6-4d23-8bf0-6add47047fa3" CreationDate="2010-11-25T22:44:40.090" UserDisplayName="leboeufsurletoit" Text="My experience:&#xD;&#xA;&#xD;&#xA;Years ago I morphed from an amateur cook into a caterer doing functions for hundreds of people and making a lot of money from it.&#xD;&#xA;&#xD;&#xA;Yes , just scale up. If your original seasoning is correct then your larger recipe will be correct as well.&#xD;&#xA;&#xD;&#xA;Some of the previous posts are gibberish.&#xD;&#xA;&#xD;&#xA;eg the following:&#xD;&#xA;&quot;Most strong spices and/or herbs have a lot of flavor that gets put into any dish that they are associated with. Their flavor punch is strong enough for a given recipe, but still has more to deliver.That means that if you double everything INCLUDING the spices, you will have way too much in the way of spices. However, if you multiply the recipe times 8, as in your example, the original spice amount will not be enough, and, indeed, can over extract which can cause negative effects. What's a cook to do?&quot;&#xD;&#xA;&#xD;&#xA;Ronnie&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19402" PostHistoryTypeId="2" PostId="9484" RevisionGUID="edffad8a-1611-4019-8938-2bc5246ebeab" CreationDate="2010-11-25T22:48:38.623" UserDisplayName="leboeufsurletoit" Text="I am TOLD  that the native &quot;small leaf&quot; Genovese basil makes a better pesto.&#xD;&#xA;&#xD;&#xA;I KNOW that leaves from an old plant that has been on your window cill for a long while makes lousy pesto.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19403" PostHistoryTypeId="5" PostId="9482" RevisionGUID="f561a23e-042f-4af2-b5c7-974d0e1077f9" CreationDate="2010-11-25T23:02:55.447" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="I made the mistake of assuming a torte would be done when the timer went off.  I removed it from the oven and turned off the heat.  Forty minutes later I discovered my error.  Is it safe to reheat the oven (sans-torte) and continue cooking from where I left off?  Are there any risks to doing this generally in baking?" />
  <row Id="19404" PostHistoryTypeId="4" PostId="9482" RevisionGUID="f561a23e-042f-4af2-b5c7-974d0e1077f9" CreationDate="2010-11-25T23:02:55.447" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="Dangers to continuing to cook an unfinished torte?" />
  <row Id="19405" PostHistoryTypeId="6" PostId="9482" RevisionGUID="f561a23e-042f-4af2-b5c7-974d0e1077f9" CreationDate="2010-11-25T23:02:55.447" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="19406" PostHistoryTypeId="2" PostId="9485" RevisionGUID="847c53d0-6717-4be2-b377-de5b5a2c68c3" CreationDate="2010-11-25T23:09:40.527" UserId="41" Text="You haven't mentioned exactly what's in the torte, but I am assuming that the only potentially &quot;unsafe&quot; ingredient is eggs.  Thus, the only possible danger is that the eggs might be undercooked, posing a very minuscule (considering that most egg yolks/whites aren't contaminated in the first place) risk of salmonella.&#xD;&#xA;&#xD;&#xA;But we're talking about a torte here, which isn't going to be finished until the eggs are set, and the setting temperature of eggs isn't that far off from the [salmonella-killing temperature][1] (63° C vs. 74° C).  Use a thermometer if you're concerned.&#xD;&#xA;&#xD;&#xA;Of course, if you're using pasteurized eggs then they should be free of bacteria to begin with and you have nothing to worry about at all.&#xD;&#xA;&#xD;&#xA;Most likely, the worst thing you have to worry about is the torte drying out a bit, since you'll be increasing your overall baking time to get it back up to temp.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml" />
  <row Id="19407" PostHistoryTypeId="5" PostId="9485" RevisionGUID="f7fabdf2-9d1b-4838-a0a7-2f068057dd54" CreationDate="2010-11-25T23:30:49.343" UserId="41" Comment="added 350 characters in body" Text="You haven't mentioned exactly what's in the torte, but I am assuming that the only potentially &quot;unsafe&quot; ingredient is eggs.  Thus, the only possible danger is that the eggs might be undercooked, posing a very minuscule (considering that most egg yolks/whites aren't contaminated in the first place) risk of salmonella.&#xD;&#xA;&#xD;&#xA;But we're talking about a torte here, which isn't going to be finished until the eggs are set, and the setting temperature of eggs isn't that far off from the [salmonella-killing temperature][1] (63° C vs. 74° C).  Use a thermometer if you're concerned.&#xD;&#xA;&#xD;&#xA;Of course, if you're using pasteurized eggs then they should be free of bacteria to begin with and you have nothing to worry about at all.&#xD;&#xA;&#xD;&#xA;Most likely, the worst thing you have to worry about is the torte drying out a bit, since you'll be increasing your overall baking time to get it back up to temp.&#xD;&#xA;&#xD;&#xA;**Edit:** With respect to *quality* of the finished product, I might worry with a regular (flour) cake, because increasing the total baking time gives it more time to develop gluten and dry out, but a torte has little to no starch, so you're not really in much danger there.  Just keep an eye on it, make sure it doesn't burn, and you'll be fine.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.inspection.gc.ca/english/fssa/concen/cause/salmonellae.shtml" />
  <row Id="19408" PostHistoryTypeId="2" PostId="9486" RevisionGUID="f78eaf27-8ea3-44a2-8094-04de6e184956" CreationDate="2010-11-26T00:30:07.590" UserId="3479" Text="I use the same hole if what I am checking is large, like a loaf of bread, and I don't want to poke it full of holes...although with my instant read thermometer, the hole is not particularly large.&#xD;&#xA;&#xD;&#xA;If the hole is a large proportion to the item (big hole in the side of a cookie...I know, absurd, but you get the idea) where you think heat can run down that tunnel you've made, then be concerned, but I can't imagine any situations where it is likely that the thermometer hole is going to let enough heat in to alter the cooking.&#xD;&#xA;&#xD;&#xA;I CAN imagine a situation where a thermometer in place could help transmit heat to the center and make it, potentially, cook quicker.  We used to put a large nail in the center of a potato that we were baking in the coals of a fire so that the steel would help transmit heat to the center of the potato to make sure it got done evenly, but I don't know how much of a difference even THAT made." />
  <row Id="19409" PostHistoryTypeId="2" PostId="9487" RevisionGUID="c63afd40-4501-4ff7-9226-40a9955f9f35" CreationDate="2010-11-26T00:38:37.940" UserId="3479" Text="There shouldn't need to be any variation in the water at all, since the things that you are adding are already hydrated and are not taking in any water.  Indeed, it would be possible that some vegetables might even give off water.&#xD;&#xA;&#xD;&#xA;I would be more inclined to look to whether you are measuring accurately every time you use the rice cooker (just asking) and then, if so, whether your rice cooker is consistent.  I had an inexpensive rice cooker that I liked for the convenience, but it was inconsistent on turning off, so the results were a little too varied, OK for me, but not when I was serving other people.&#xD;&#xA;&#xD;&#xA;The only other thing to consider is that many rice cookers work on a temperature principle...when the temperature starts to rise (meaning the water has been absorbed) the cooker shuts off.  If the ingredients you are adding are raising the temperature of boiling (as in a lot of salt, say) then it is possible that you cooker is shutting off before the rice is cooked, and then the water is absorbed or evaporates, but the rice cooks no further.&#xD;&#xA;&#xD;&#xA;I would pay very close attention to your measuring (rice and water) for the next couple of batches and see if that fixes the problem." />
  <row Id="19410" PostHistoryTypeId="2" PostId="9488" RevisionGUID="66b436c8-8b67-474e-a103-df4499e6bc7d" CreationDate="2010-11-26T00:49:29.097" UserId="3479" Text="Do you weigh your flour?  If not, that is the one change that you can make that will make this problem go away.  Most of baking, particularly at the commercial level, is based on ratios by weight.&#xD;&#xA;&#xD;&#xA;While there will be some minor differences in the amount of moisture in 10 ounces of flour based on the humidity, how much flour packs into a cup can vary a lot on humidity, how much you've fluffed or sifted the flour first, whether you scoop or sprinkle...you get the idea.&#xD;&#xA;&#xD;&#xA;If you don't weigh your flour when you bake, then there are lots of possible problems that could have occurred that may or may not have had anything to do with the humidity.&#xD;&#xA;&#xD;&#xA;The only other &quot;seat of the pants&quot; solution is to know your recipe so well that if you notice that there is a problem, you'll catch it early.  Third rise is a little late to be adding moisture, so you would have had to have noticed the problem at the beginning.  &#xD;&#xA;&#xD;&#xA;Weighing your flour and water solves many baking problems and makes you look like a pro." />
  <row Id="19411" PostHistoryTypeId="5" PostId="9488" RevisionGUID="154a9175-8854-43a3-ab52-504d0d611b9b" CreationDate="2010-11-26T01:45:48.900" UserId="3479" Comment="added 815 characters in body" Text="Do you weigh your flour?  If not, that is the one change that you can make that will make this problem go away.  Most of baking, particularly at the commercial level, is based on ratios by weight.&#xD;&#xA;&#xD;&#xA;While there will be some minor differences in the amount of moisture in 10 ounces of flour based on the humidity, how much flour packs into a cup can vary a lot on humidity, how much you've fluffed or sifted the flour first, whether you scoop or sprinkle...you get the idea.&#xD;&#xA;&#xD;&#xA;If you don't weigh your flour when you bake, then there are lots of possible problems that could have occurred that may or may not have had anything to do with the humidity.&#xD;&#xA;&#xD;&#xA;The only other &quot;seat of the pants&quot; solution is to know your recipe so well that if you notice that there is a problem, you'll catch it early.  Third rise is a little late to be adding moisture, so you would have had to have noticed the problem at the beginning.  &#xD;&#xA;&#xD;&#xA;Weighing your flour and water solves many baking problems and makes you look like a pro.&#xD;&#xA;&#xD;&#xA;Since you are weighing, then &quot;knowing your recipe and adjusting on the fly&quot; seems to be the only real answer.  I checked around and even [Rose Levy Beranbaum says if you weigh, only minor adjustments are needed.][1] In the situation you described I might have added a bit of water at the third rise, then let it have another rise.&#xD;&#xA;&#xD;&#xA;Another thought is that, possibly, the air being so dry caused the tops of your rolls to dry out some, so they weren't flexible and you didn't get any oven spring.  A spritz of warm water across the top of the rolls during final rise and, indeed, in the oven (I do it with my sourdough loaves, for instance) helps the bread skin to be loose enough to not inhibit the initial oven spring.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.realbakingwithrose.com/2006/01/humiditys_effect_on_baking_ing.html" />
  <row Id="19412" PostHistoryTypeId="2" PostId="9489" RevisionGUID="19901c95-ea2f-4295-992b-129a987f7615" CreationDate="2010-11-26T02:40:06.760" UserId="3234" Text="I've discovered baking bread is much more a feel than measurements.  As Doug stated, weighing makes a huge difference, but even then, the flour can have more or lest moisture depending on the atmosphere.  I usually leave my dough a little more tacky to start off with because you can always add more flour.  It's my insurance policy as I used to have a problem with mixing in too much flour and making a dense loaf.  " />
  <row Id="19413" PostHistoryTypeId="2" PostId="9490" RevisionGUID="2a137544-3052-46d5-93df-e36d320964ca" CreationDate="2010-11-26T04:04:45.053" UserId="486" Text="A simple way might be to melt the butter in the same way you would do with chocolate. &#xD;&#xA;&#xD;&#xA;Fill a saucepan with water, bring it to the boil put a glass (pyrex) bowl on top with the butter in it. Reduce the heat to a simmer and wait. The net effect is that you're apply a gently heat to the contents of the bowl." />
  <row Id="19414" PostHistoryTypeId="5" PostId="9448" RevisionGUID="b9fff2ae-dbab-446c-be27-4423fc45df71" CreationDate="2010-11-26T04:19:33.030" UserId="41" Comment="added 7 characters in body; edited tags" Text="Many cake recipes ask to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft enough for mixing in. Melting a piece of butter is not that easy. I have tried the following ways so far:&#xD;&#xA;&#xD;&#xA;1. Microwave. Put butter into a big cup and add some water (just paranoid - there's already water in butter) and turn the microwave for a minute. Works great, but butter becomes foamy and can escape the cup and dirty the oven.&#xD;&#xA;&#xD;&#xA;2. Boiling water. Put butter into a big cup, add some boiling water and mix thoroughly. Works, but requires lots of effort.&#xD;&#xA;&#xD;&#xA;3. Leaving on the sink and then boiling water. Put butter (still wrapped) onto the kitchen sink and leave it there for several hours so that it reaches room temperature, then use &quot;boiling water&quot; way. Works and is almost effortless, but requires preparation in advance.&#xD;&#xA;&#xD;&#xA;I asked other people - the only way they suggest is water bath which is IMO too much of a hassle. I'd prefer some easy and reliable way that doesn't require lots of utensils and equipment and would be fast - so that a piece of butter out of fridge or freezer could be melted in minutes.&#xD;&#xA;&#xD;&#xA;What convenient ways of melting butter are there?" />
  <row Id="19415" PostHistoryTypeId="6" PostId="9448" RevisionGUID="b9fff2ae-dbab-446c-be27-4423fc45df71" CreationDate="2010-11-26T04:19:33.030" UserId="41" Comment="added 7 characters in body; edited tags" Text="&lt;baking&gt;&lt;preparation&gt;&lt;butter&gt;" />
  <row Id="19416" PostHistoryTypeId="2" PostId="9491" RevisionGUID="056d11ac-06f5-4a38-a088-1d4853916f81" CreationDate="2010-11-26T09:49:56.867" UserId="125" Text="I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recipes?" />
  <row Id="19417" PostHistoryTypeId="1" PostId="9491" RevisionGUID="056d11ac-06f5-4a38-a088-1d4853916f81" CreationDate="2010-11-26T09:49:56.867" UserId="125" Text="What is meringue powder?" />
  <row Id="19418" PostHistoryTypeId="3" PostId="9491" RevisionGUID="056d11ac-06f5-4a38-a088-1d4853916f81" CreationDate="2010-11-26T09:49:56.867" UserId="125" Text="&lt;ingredients&gt;&lt;meringue-powder&gt;" />
  <row Id="19419" PostHistoryTypeId="2" PostId="9492" RevisionGUID="8cb2546b-8a51-4097-8f04-b6acfe62b29b" CreationDate="2010-11-26T09:55:57.653" UserId="3535" Text="I am planning to prepare a menu for friends at home, on saturday.&#xD;&#xA;&#xD;&#xA;I need it to be easy, relatively fast and tasty.&#xD;&#xA;Following this rules (and being italian) I need:&#xD;&#xA;&#xD;&#xA;appetizer&#xD;&#xA;pasta&#xD;&#xA;second course&#xD;&#xA;dessert&#xD;&#xA;&#xD;&#xA;I've already solved (strange) the pasta problem: I'll prepare it with a delicious pink tuna I have, capperi, a little garlic, lemon and a sprinkle of white pepper.&#xD;&#xA;Sounds boring but it's delicious :D yum! :D&#xD;&#xA;&#xD;&#xA;The dessert is done because friends always bring wine and dessert in Italy so I don't care.&#xD;&#xA;&#xD;&#xA;What can I do for appetizer and second course?&#xD;&#xA;I really don't know :/&#xD;&#xA;Meat is not a wise choice unless I prepare something particular, I guess...&#xD;&#xA;For appetizer a selection of cheese could work?&#xD;&#xA;&#xD;&#xA;I just can't think about anything that works in harmony but I still want to prepare that tuna so badly.&#xD;&#xA;&#xD;&#xA;Help, please!" />
  <row Id="19420" PostHistoryTypeId="1" PostId="9492" RevisionGUID="8cb2546b-8a51-4097-8f04-b6acfe62b29b" CreationDate="2010-11-26T09:55:57.653" UserId="3535" Text="I need help to plan a Menu: 10 people, dinner with lovely friends at home" />
  <row Id="19421" PostHistoryTypeId="3" PostId="9492" RevisionGUID="8cb2546b-8a51-4097-8f04-b6acfe62b29b" CreationDate="2010-11-26T09:55:57.653" UserId="3535" Text="&lt;menu-planning&gt;" />
  <row Id="19422" PostHistoryTypeId="2" PostId="9493" RevisionGUID="d42858a5-b992-4106-95cd-5da9940bd101" CreationDate="2010-11-26T12:04:18.303" UserId="2065" Text="Meringue powder is a pasteurized egg product - [&quot;dried egg whites with stabilizers and anti-clumping agents such as cornstarch&quot;][1].&#xD;&#xA;&#xD;&#xA;It is used to stiffen recipes and I think there are two main reasons for using it (as opposed to egg whites):&#xD;&#xA;&#xD;&#xA;1) Reduced risk of salmonella&#xD;&#xA;&#xD;&#xA;2) Less time/labour/effort used - you don't have to beat the egg whites for a long time to stiffen them&#xD;&#xA;&#xD;&#xA;I would guess as well that it would have more consistent results. When making meringues with egg whites you have to be careful not to get any yolk or other fat into the mixture or it won't stiffen properly. There is no real risk of this with meringue powder.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_5108413_make-meringue-powder.html" />
  <row Id="19423" PostHistoryTypeId="2" PostId="9494" RevisionGUID="73ee1e5d-2cfb-4443-a8b7-25b94a4fae76" CreationDate="2010-11-26T13:37:47.413" UserId="3416" Text="I am a bit wary of Amazon reviews so  I am asking here, are these books useful today?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;(1)The Original Fannie Farmer 1896 Cook Book&#xD;&#xA;&#xD;&#xA;(2)The Boston Cooking School Cook Book 1918&#xD;&#xA;&#xD;&#xA;Is it better to get something derived from these books such as Fannie Farmer Baking Book 1996 by Marion Cunningham and The Fannie Farmer Cookbook Anniversary Edition September 9, 1996 by Marion Cunningham? The older books are cheaper." />
  <row Id="19424" PostHistoryTypeId="1" PostId="9494" RevisionGUID="73ee1e5d-2cfb-4443-a8b7-25b94a4fae76" CreationDate="2010-11-26T13:37:47.413" UserId="3416" Text="Fannie's Books and Derivatives" />
  <row Id="19425" PostHistoryTypeId="3" PostId="9494" RevisionGUID="73ee1e5d-2cfb-4443-a8b7-25b94a4fae76" CreationDate="2010-11-26T13:37:47.413" UserId="3416" Text="&lt;cookbook&gt;" />
  <row Id="19426" PostHistoryTypeId="2" PostId="9495" RevisionGUID="bb8b1b86-5fa3-4c71-8b4e-a888967a6cee" CreationDate="2010-11-26T16:04:37.930" UserId="1887" Text="What I tend to think of for appetizers is something fairly light. You could make a salad -- either tossed or prepared. Or you could serve some sort of light vegetable soup. Or something with fruit -- grapefruit is in season, and you could make half grapefruits fancy by coating them with some brown or white sugar and broiling to give a nice crust. &#xD;&#xA;&#xD;&#xA;Another option, and fairly traditional Italian, is to serve an antipasto. That way you could put out different cheeses (fresh mozzarella and provolone are fairly standard, I think), roasted peppers, olives, marinated mushrooms, artichoke hearts. And if you want meat at all, you could serve some with that. " />
  <row Id="19428" PostHistoryTypeId="11" PostId="9243" RevisionGUID="4ea1511f-2c25-4189-bad9-7626a85cd93c" CreationDate="2010-11-26T16:34:57.687" UserId="-1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="19429" PostHistoryTypeId="5" PostId="9471" RevisionGUID="12ddf7f4-25e7-4735-a42a-70fbdab8ca82" CreationDate="2010-11-26T16:40:44.153" UserId="3479" Comment="added 491 characters in body" Text="Most strong spices and/or herbs have a lot of flavor that gets put into any dish that they are associated with, and because they are an extraction or an infusion, the flavor that moves into the dish varies by time, method of extraction and quantity.  All of those factors will affect the &quot;spiciness&quot; of a dish. The amount, in most non-commercial recipes, is not necessarily exact.  An additional variation is the strength of the spices themselves.  Fresh ground cinnamon is much more pungent than a dusty bottle of ground cinnamon at the dollar store.&#xD;&#xA;&#xD;&#xA;That means that if you double everything including the spices, you may have too much in the way of spices, you may not.  However, if you multiply the recipe times 8, as in your example, if the original recipe spice amount is off a little bit, will be off a lot.  This can make a huge difference in the final taste.&#xD;&#xA;&#xD;&#xA;In addition, a multiplied recipe may take longer to bring to a simmer, say, so your spices will be in contact with the extracting liquid for a longer time.  &#xD;&#xA;&#xD;&#xA;There are a couple of options to make larger recipe amounts.  Your best bet if you need to go large, is to use recipes from a commercial cookbook.  These are generally oriented towards batches for 50 and tend to be more accurate.  Cutting a recipe for 50 back to 32 is, mathematically, much less of a change than multiplying a recipe for 4 times 8.&#xD;&#xA;&#xD;&#xA;A second choice would be to do 8 batches of whatever you are prepping.  Yes, it's more work, but depending on the dish, if you are plating individually, this could work to your benefit.&#xD;&#xA;&#xD;&#xA;If neither of these options works for you, a decent rule of thumb is to start with 1/2 of the multiplied spices amount and then adjust.  So in your example, you are multiplying times 8, I would only multiply the spices times 4 and add to the recipe. Taste and see where you are.  Add more if it needs it.  There are even cuisines where you add the same spice at the beginning and the end of the dish to get different flavor profiles so you may very well make this a better dish.&#xD;&#xA;&#xD;&#xA;And, by the way, salt would fall into the same category. Go light.  You can always add more, but you can't take it out." />
  <row Id="19430" PostHistoryTypeId="2" PostId="9496" RevisionGUID="64058a53-6e4a-4156-a007-083d38c2f590" CreationDate="2010-11-26T17:00:24.357" UserId="60" Text="When I need softened or melted butter I often just put it in a bowl and set the bowl on my stovetop. If you have a gas range with pilot lights, you can place it directly over these, it will melt gently and rather quickly. If you don't have pilot lights, you can just set it on top while the oven is preheating.&#xD;&#xA;&#xD;&#xA;If you need it quickly though, it's hard to beat the microwave." />
  <row Id="19431" PostHistoryTypeId="2" PostId="9497" RevisionGUID="0a4862b7-4bfa-45f7-b371-e8c45faf183a" CreationDate="2010-11-26T17:18:51.050" UserId="60" Text="&quot;Useful&quot; is rather subjective. If you clarify what you mean by useful I can likely clarify and improve my answer as well.&#xD;&#xA;&#xD;&#xA;One thing to keep in mind when using old cookbooks and recipes is that terminology changes a _lot_ over time. You may have significant difficulty translating ingredients to their modern equivalents. You also may not be able to easily _find_ the ingredients once you do translate them. A good example is [this question][1].&#xD;&#xA;&#xD;&#xA;Another thing you may need to be aware of is how much our knowledge has changed. You'll likely encounter a lot more misinformation than a more modern cookbook. &#xD;&#xA;&#xD;&#xA;If you enjoy the extra work involved, then sure why not get the old ones. If you have trouble translating a recipe, you can always ask here! :)&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/4091/60" />
  <row Id="19432" PostHistoryTypeId="2" PostId="9498" RevisionGUID="b428f48e-d12c-468e-9650-27b038c0c6c9" CreationDate="2010-11-26T17:27:21.000" UserId="641" Text="Either: Cut the butter in small cubes (between 1 and 2 cm that's 0,4 inch - 0,8 inch).&#xD;&#xA;&#xD;&#xA;* **Softening:** Put the butter in the microwave on low or defrost for 30'', check, another 15'', check... Until you are satisfied. In the microwave you should use a dish and distribute the chunks evenly on the outside of the dish. You could wrap some plastic wrap over the dish.&#xD;&#xA;&#xD;&#xA;* **Melting:** Put the butter in a pan on a low flame. When the butter starts to melt, swirl the butter in the melted butter to help the rest melting. Just keep on swirling until nearly all your butter is molten.&#xD;&#xA;&#xD;&#xA;The trick is to go softly." />
  <row Id="19433" PostHistoryTypeId="2" PostId="9499" RevisionGUID="4ed9d1d4-dda5-4459-9db9-44833b8da018" CreationDate="2010-11-26T17:34:57.277" UserId="3541" Text="I cooked a pot of beans with some red onions last night.  Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour!&#xD;&#xA;&#xD;&#xA;They still _taste_ ok, but sure looks unappetizing!&#xD;&#xA;&#xD;&#xA;Any ideas what's going on here?" />
  <row Id="19434" PostHistoryTypeId="1" PostId="9499" RevisionGUID="4ed9d1d4-dda5-4459-9db9-44833b8da018" CreationDate="2010-11-26T17:34:57.277" UserId="3541" Text="Why do red onions turn blue or green when cooking sometimes?" />
  <row Id="19435" PostHistoryTypeId="3" PostId="9499" RevisionGUID="4ed9d1d4-dda5-4459-9db9-44833b8da018" CreationDate="2010-11-26T17:34:57.277" UserId="3541" Text="&lt;onions&gt;" />
  <row Id="19436" PostHistoryTypeId="5" PostId="9494" RevisionGUID="9ae6f15c-c593-437a-9397-a94f391730a6" CreationDate="2010-11-26T19:10:03.603" UserId="3416" Comment="added 203 characters in body" Text="I am a bit wary of Amazon reviews so  I am asking here, are these books useful today?&#xD;&#xA;useful here means; are there any objective scientific practices outlined in them that we accept today? are they fraught with misinformation to the point where it becomes advisable to stay away from them?&#xD;&#xA;&#xD;&#xA;(1)The Original Fannie Farmer 1896 Cook Book&#xD;&#xA;&#xD;&#xA;(2)The Boston Cooking School Cook Book 1918&#xD;&#xA;&#xD;&#xA;Is it better to get something derived from these books such as Fannie Farmer Baking Book 1996 by Marion Cunningham and The Fannie Farmer Cookbook Anniversary Edition September 9, 1996 by Marion Cunningham? The older books are cheaper." />
  <row Id="19437" PostHistoryTypeId="2" PostId="9500" RevisionGUID="6884c5b5-400b-4615-a621-954273adc318" CreationDate="2010-11-26T19:12:38.147" UserId="231" Text="The pigments that give onions the colour behave like a litmus test. They are red in the naturally acidic onion. They turn green/blue in an alkaline environment. It sounds like when you cooked the beans it created that alkaline environment to cause the colour change.&#xD;&#xA;&#xD;&#xA;[See Here.][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.washingtonpost.com/wp-dyn/content/article/2007/03/13/AR2007031300374.html" />
  <row Id="19438" PostHistoryTypeId="5" PostId="9494" RevisionGUID="7e95211a-71f5-4576-8fca-8eeac648e161" CreationDate="2010-11-26T19:34:32.670" UserId="3416" Comment="added 4 characters in body" Text="I am a bit wary of Amazon reviews so  I am asking here, are these books useful today?&#xD;&#xA;useful here means; are there any objective scientific practices outlined in them that we accept today? They are not fraught with misinformation to the point where it becomes advisable to stay away from them?&#xD;&#xA;&#xD;&#xA;(1)The Original Fannie Farmer 1896 Cook Book&#xD;&#xA;&#xD;&#xA;(2)The Boston Cooking School Cook Book 1918&#xD;&#xA;&#xD;&#xA;Is it better to get something derived from these books such as Fannie Farmer Baking Book 1996 by Marion Cunningham and The Fannie Farmer Cookbook Anniversary Edition September 9, 1996 by Marion Cunningham? The older books are cheaper." />
  <row Id="19439" PostHistoryTypeId="2" PostId="9501" RevisionGUID="b9291b06-67c9-4efb-9bf9-4b215ff115fe" CreationDate="2010-11-26T19:38:03.667" UserId="1623" Text="I have a recipe that calls for garlic powder to taste.  Is there any reason why I couldn't use regular garlic?  Is there a time when garlic powder is preferable to garlic?" />
  <row Id="19440" PostHistoryTypeId="1" PostId="9501" RevisionGUID="b9291b06-67c9-4efb-9bf9-4b215ff115fe" CreationDate="2010-11-26T19:38:03.667" UserId="1623" Text="Garlic Powder vs Garlic" />
  <row Id="19441" PostHistoryTypeId="3" PostId="9501" RevisionGUID="b9291b06-67c9-4efb-9bf9-4b215ff115fe" CreationDate="2010-11-26T19:38:03.667" UserId="1623" Text="&lt;garlic&gt;" />
  <row Id="19442" PostHistoryTypeId="2" PostId="9502" RevisionGUID="ce545a4c-a0e3-48ce-8bd3-1afd77b78b3a" CreationDate="2010-11-26T20:02:02.813" UserId="231" Text="Normally I'd say no, as I love garlic and use lots of it. But, there are a few cases where it might be handy.&#xD;&#xA;&#xD;&#xA; 1. Spice Rub (This would be my main usage of it. It is less likely to burn and I find the flavour gets &quot;in&quot; to the meat better).&#xD;&#xA; 2. [Marinades (Alton Brown prefers it as it disperses more evenly)][1]&#xD;&#xA; 3. Sprinkling on stuff like popcorn&#xD;&#xA;&#xD;&#xA;[More here.][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season13/pork/pork_tran.htm&#xD;&#xA;  [2]: http://www.thekitchn.com/thekitchn/seasonings/garlic-powder-yay-or-nay-103636" />
  <row Id="19443" PostHistoryTypeId="2" PostId="9503" RevisionGUID="7fda46ec-44c4-48b2-9915-9afd7081910a" CreationDate="2010-11-26T21:02:53.657" UserId="3418" Text="Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350$\degree$F?" />
  <row Id="19444" PostHistoryTypeId="1" PostId="9503" RevisionGUID="7fda46ec-44c4-48b2-9915-9afd7081910a" CreationDate="2010-11-26T21:02:53.657" UserId="3418" Text="why roast marrow bones at 450F?" />
  <row Id="19445" PostHistoryTypeId="3" PostId="9503" RevisionGUID="7fda46ec-44c4-48b2-9915-9afd7081910a" CreationDate="2010-11-26T21:02:53.657" UserId="3418" Text="&lt;roasting&gt;" />
  <row Id="19447" PostHistoryTypeId="5" PostId="9503" RevisionGUID="119213b8-770d-4969-a4b3-bbdb1818311f" CreationDate="2010-11-26T21:21:15.647" UserId="3418" Comment="deleted 5 characters in body" Text="Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350&amp;degF?" />
  <row Id="19448" PostHistoryTypeId="2" PostId="9504" RevisionGUID="b4b6d426-e5b2-4299-b825-3d246169d71e" CreationDate="2010-11-26T21:56:24.950" UserId="3234" Text="Bone marrow is made up of a large portion of fat.  If you roast it low and slow, you render out a good portion of that fat and are left with a liquidy mess.  Also the high heat will start to carmelize the bone marrow, providing much flavor.  " />
  <row Id="19449" PostHistoryTypeId="2" PostId="9505" RevisionGUID="e84b3413-ca85-49b2-ac77-d7ef87ebaf35" CreationDate="2010-11-26T22:19:08.627" UserId="201" Text="Both may be preferable as they provide different garlic flavours. &#xD;&#xA;&#xD;&#xA;* **Fresh garlic** is sharp, and has bite. It tastes fresh, and works especially well with other bold flavours and fresh ingredients.&#xD;&#xA;* **Granulated (roasted) garlic** is garlicy, but nowhere near as sharp. It tastes more like the prepared garlic flavour we've all become accustomed to. It's a mellower, deeper flavour.&#xD;&#xA;* **Roasted fresh garlic** is garlicy, mellow, and deeper than either granulated or fresh garlic. It's brilliant in smooth things like soup or mashed potatoes, and is also a much deeper flavour on a pizza with other roasted things.&#xD;&#xA;&#xD;&#xA;One of the coolest things about these different forms of garlic is that you can use them together to pack more punch. Not only can you combine them, but you can add them at different times in a preparation to layer the goodness in interesting ways.&#xD;&#xA;&#xD;&#xA;&quot;Preferable&quot; is all about taste, your (and your guests') preferences, and depth.&#xD;&#xA;&#xD;&#xA;When I make pizza, for example, I use both marinated garlic and chopped fresh garlic. Sometimes I'll even add roasted garlic over the sauce, especially if the pizza has sun dried tomatoes." />
  <row Id="19450" PostHistoryTypeId="2" PostId="9506" RevisionGUID="e9acf6d5-dca8-4335-818d-8d9cf7063b77" CreationDate="2010-11-26T22:38:48.190" UserId="3544" Text="One good thing about using freezing pecans is that after you freeze them, you can make pecan nut flour by tossing your pecans into the food processor. Freezing the pecans allows the nuts to not turn into pecan butter when you grind them. &#xD;&#xA;&#xD;&#xA;With the pecan nut flour, you can substitute it in lots of baking recipes for a richer flavor. I've found it to be a great additive to vegan recipes to give pie crusts, cakes and cookies a more moist texture. Just replace 1/4 of your regular all purpose flour with the pecan flour. &#xD;&#xA;&#xD;&#xA;You can make a great vegan cheesecake with Tofutti (homemade vegan cream cheese), using pecan nut flour in your crust, and topping with toasted pecans and maple syrup." />
  <row Id="19451" PostHistoryTypeId="6" PostId="9503" RevisionGUID="97e19bed-55a8-4c42-9bf7-eecfe330ed68" CreationDate="2010-11-26T22:45:16.993" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;roasting&gt;&lt;bones&gt;" />
  <row Id="19452" PostHistoryTypeId="6" PostId="9501" RevisionGUID="daa3c9ac-44df-46c5-beed-fe300a3a9e4a" CreationDate="2010-11-26T22:45:29.990" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;garlic&gt;" />
  <row Id="19453" PostHistoryTypeId="6" PostId="9499" RevisionGUID="f3f74ac7-5a34-4b32-9071-07faaf8feeca" CreationDate="2010-11-26T22:46:43.823" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;onions&gt;" />
  <row Id="19454" PostHistoryTypeId="6" PostId="9491" RevisionGUID="de574257-5a54-473f-a2de-636595265f34" CreationDate="2010-11-26T22:47:59.533" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;meringue&gt;" />
  <row Id="19455" PostHistoryTypeId="2" PostId="9507" RevisionGUID="b6a1c86d-eec3-4790-afa2-318a6e8df5f2" CreationDate="2010-11-27T00:00:42.173" UserId="2125" Text="I have a Rival RCF15 fryer. I lost the manual and can't find a copy online. It has a fixed metal reservoir for the oil. It has a removable basket. I remember the manual saying something about not exposing the heating element to water, so I've been cautious about cleaning it.&#xD;&#xA;&#xD;&#xA;Fast forward a few years, the fryer is coated with a layer or brown oil...mostly on the inside, and some on the outside(which is made of plastic).  What would you guys recommend for cleaning this?&#xD;&#xA;&#xD;&#xA;Should I just throw this away and get a better model that's easier to clean?" />
  <row Id="19456" PostHistoryTypeId="1" PostId="9507" RevisionGUID="b6a1c86d-eec3-4790-afa2-318a6e8df5f2" CreationDate="2010-11-27T00:00:42.173" UserId="2125" Text="What is the best way to clean an electric fryer?" />
  <row Id="19457" PostHistoryTypeId="3" PostId="9507" RevisionGUID="b6a1c86d-eec3-4790-afa2-318a6e8df5f2" CreationDate="2010-11-27T00:00:42.173" UserId="2125" Text="&lt;equipment&gt;&lt;oil&gt;&lt;fryer&gt;" />
  <row Id="19458" PostHistoryTypeId="5" PostId="9503" RevisionGUID="20d54ed7-de00-433c-b647-4547afdd16dc" CreationDate="2010-11-27T03:02:34.323" UserId="3418" Comment="added 1 characters in body" Text="Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, say one hour at 350&amp;deg;F?" />
  <row Id="19459" PostHistoryTypeId="2" PostId="9508" RevisionGUID="c623f411-ca39-4576-8f2d-97608f0970dd" CreationDate="2010-11-27T04:20:19.173" UserId="3479" Text="Restaurant supply stores carry degreaser, which will remove the brown baked on oil.  However, that oil isn't hurting your cooking at all.  It is the same thing that forms on cast iron skillets, but it isn't objectionable because you don't notice the color against the black of the cast iron.  If it works I'd continue to use it.&#xD;&#xA;&#xD;&#xA;If you are thinking of changing, you might want to consider the cast iron Dutch Oven route.  They hold their heat better than consumer deep fryers and a Dutch oven can do more than just deep fry.  And they are easier to clean. " />
  <row Id="19460" PostHistoryTypeId="6" PostId="9507" RevisionGUID="7a1a4042-06c1-4799-bb89-5262fd21e34d" CreationDate="2010-11-27T05:03:37.560" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;oil&gt;&lt;fryer&gt;" />
  <row Id="19461" PostHistoryTypeId="2" PostId="9509" RevisionGUID="d3e94073-9e0b-4c59-aed4-8d307a5bf658" CreationDate="2010-11-27T09:47:36.393" UserId="184" Text="I'm aware of a few methods (many days in the refrigerator, hours under cold water, etc.) for thawing a whole turkey before cooking it. However, I don't know how these methods balance against each other for,&#xD;&#xA;&#xD;&#xA; 1. Speed (do we have days or hours to thaw this turkey?),&#xD;&#xA; 2. Safety (something about bacterial growth),&#xD;&#xA; 3. Ease (is there a trick to this that makes it way more convenient?)&#xD;&#xA; 4. ...?&#xD;&#xA;&#xD;&#xA;What are the options?" />
  <row Id="19462" PostHistoryTypeId="1" PostId="9509" RevisionGUID="d3e94073-9e0b-4c59-aed4-8d307a5bf658" CreationDate="2010-11-27T09:47:36.393" UserId="184" Text="What are the options, for thawing a frozen turkey?" />
  <row Id="19463" PostHistoryTypeId="3" PostId="9509" RevisionGUID="d3e94073-9e0b-4c59-aed4-8d307a5bf658" CreationDate="2010-11-27T09:47:36.393" UserId="184" Text="&lt;turkey&gt;&lt;thanksgiving&gt;&lt;frozen-foods&gt;" />
  <row Id="19464" PostHistoryTypeId="2" PostId="9510" RevisionGUID="6d0b707b-7e09-4b88-b451-8bd63a8a9844" CreationDate="2010-11-27T10:54:38.577" UserId="3363" Text="I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how.&#xD;&#xA;&#xD;&#xA;Wondering of anyone can give me a pointer as to what ratio to use?" />
  <row Id="19465" PostHistoryTypeId="1" PostId="9510" RevisionGUID="6d0b707b-7e09-4b88-b451-8bd63a8a9844" CreationDate="2010-11-27T10:54:38.577" UserId="3363" Text="using medium chilli powder instead of kashmiri chillis, what ratio should be used?" />
  <row Id="19466" PostHistoryTypeId="3" PostId="9510" RevisionGUID="6d0b707b-7e09-4b88-b451-8bd63a8a9844" CreationDate="2010-11-27T10:54:38.577" UserId="3363" Text="&lt;substitutions&gt;&lt;curry&gt;&lt;chilli&gt;" />
  <row Id="19467" PostHistoryTypeId="2" PostId="9511" RevisionGUID="0b4b5b4e-a541-48bf-adbb-32bf333e3eb5" CreationDate="2010-11-27T11:19:31.227" UserId="2065" Text="I have seen a number of recipes that call for a tin of chopped tomatoes *and* some quantity (usually a tablespoon or two) of tomato puree. What is the reasoning behind using tomato puree as well? Does it give a different texture or flavour?" />
  <row Id="19468" PostHistoryTypeId="1" PostId="9511" RevisionGUID="0b4b5b4e-a541-48bf-adbb-32bf333e3eb5" CreationDate="2010-11-27T11:19:31.227" UserId="2065" Text="Why use chopped tomatoes and tomato puree?" />
  <row Id="19469" PostHistoryTypeId="3" PostId="9511" RevisionGUID="0b4b5b4e-a541-48bf-adbb-32bf333e3eb5" CreationDate="2010-11-27T11:19:31.227" UserId="2065" Text="&lt;ingredients&gt;&lt;tomatoes&gt;" />
  <row Id="19470" PostHistoryTypeId="2" PostId="9512" RevisionGUID="014cb8fd-23a1-40ad-b2eb-7cbbba342edd" CreationDate="2010-11-27T12:15:25.783" UserId="3432" Text="Tomato puree is concentrated tomato.  So where it is called for in conjunction with other tomato products, be they fresh or tinned, it is an attempt to increase the tomato flavour/presence in the dish without increasing the bulk or water inherent in less concentrated products.&#xD;&#xA;&#xD;&#xA;Additionally the flavour of puree, having gone through a reduction process is somewhat different, more intense and rich than straight tomatoes.&#xD;&#xA;&#xD;&#xA;Indeed, canned tomatoes tend to be surrounded with juice that is more reduced than would occur naturally.  Which is part of why they are used against fresh tomatoes." />
  <row Id="19471" PostHistoryTypeId="2" PostId="9513" RevisionGUID="13c94a0f-0152-4a00-b503-80440fab300a" CreationDate="2010-11-27T14:04:36.200" UserId="3418" Text="shaved truffles" />
  <row Id="19472" PostHistoryTypeId="2" PostId="9514" RevisionGUID="b6edbd46-d046-4d71-a421-e3554a12e9bb" CreationDate="2010-11-27T14:16:41.810" UserId="2832" Text="I don't see why you can't cook your bones as low as 350F.  I've seen roasting temperatures all over the place in recipes for making stock, between 350 and 450.  However, roasting the bones for longer doesn't really buy you anything -- it's not like you're roasting a meat, where you want connective tissue to break down over a long period of time.  So the question I would pose is: why do you want to do it this way?" />
  <row Id="19473" PostHistoryTypeId="2" PostId="9515" RevisionGUID="34108711-c975-4c75-a774-4336d7fe16ae" CreationDate="2010-11-27T15:27:48.237" UserId="3478" Text="I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks. " />
  <row Id="19474" PostHistoryTypeId="1" PostId="9515" RevisionGUID="34108711-c975-4c75-a774-4336d7fe16ae" CreationDate="2010-11-27T15:27:48.237" UserId="3478" Text="How do you properly defrost frozen fish?" />
  <row Id="19475" PostHistoryTypeId="3" PostId="9515" RevisionGUID="34108711-c975-4c75-a774-4336d7fe16ae" CreationDate="2010-11-27T15:27:48.237" UserId="3478" Text="&lt;fish&gt;&lt;defrosting&gt;" />
  <row Id="19477" PostHistoryTypeId="2" PostId="9517" RevisionGUID="9441314e-b238-4f36-af86-6fc3c990e58c" CreationDate="2010-11-27T15:48:53.333" UserId="3479" Text="There are two safe ways to defrost, one more rapid than the other.&#xD;&#xA;&#xD;&#xA;First method is to defrost in the refrigerator.  This keeps temperature below 40 degrees F, in the safe zone.  This will, also, take a while.&#xD;&#xA;&#xD;&#xA;Second method is to defrost in the sink under cold running water.  The water doesn't have to run rapidly, but it should change regularly.  This will defrost the fish more rapidly than in the air (water is a better conductor of heat than air) and will keep the fish in the danger zone for the shortest period of time.  If you are not going to cook it immediately, then return to the refrigerator.&#xD;&#xA;&#xD;&#xA;If you are deep frying, there are some techniques that will allow you to go direct from frozen to fried, but that is generally done in a professional kitchen where they have powerful fryers that can take the temperature hit and come back strong.&#xD;&#xA;" />
  <row Id="19478" PostHistoryTypeId="2" PostId="9518" RevisionGUID="2b09360b-8293-466f-8f88-a43b61a51276" CreationDate="2010-11-27T16:00:34.440" UserId="3479" Text="Let's start with the assumption that Safety is never in the balance.  Safety has to be taken into account for any method that we use and that means that we want to keep any food that is time and temperature sensitive out of the danger zone.  The danger zone is the temperature range from 40 degrees F to 140 degrees F.&#xD;&#xA;&#xD;&#xA;If you have plenty of time, letting the turkey defrost in the refrigerator is safest and easiest, since there is little that you have to do.  The turkey is always out of the danger zone and all you have to do is put it in the refrigerator.  However, it can take a very long time, 24 hours for each 5 pounds of turkey weight...4 days for a 20 pound turkey.&#xD;&#xA;&#xD;&#xA;Assuming you haven't planned that far ahead, the other safe method is to defrost in the sink with cold running water.  The water doesn't need to be pouring out, just a steady stream so the water turns over regularly.  Water is a better conductor of heat than air, so the turkey will defrost more rapidly than in the refrigerator.&#xD;&#xA;&#xD;&#xA;The danger zone is why you don't want to defrost the turkey using warm water, or just sitting on the counter.  In either of those cases, the outside meat is warmed into the danger zone before the inside defrosts, so you have some of the meat (the part that is most likely to have come into contact with contaminants) in a temperature range that promotes bacterial growth." />
  <row Id="19479" PostHistoryTypeId="4" PostId="9509" RevisionGUID="4519b72b-9924-4cce-b3b6-f4bb1afd7234" CreationDate="2010-11-27T16:16:30.553" UserId="220" Comment="english" Text="What are the options for thawing a frozen turkey?" />
  <row Id="19480" PostHistoryTypeId="6" PostId="9509" RevisionGUID="74cc6f55-9c7d-4ec5-ac25-9e53e2b998aa" CreationDate="2010-11-27T17:16:13.520" UserId="41" Comment="edited tags" Text="&lt;turkey&gt;&lt;defrosting&gt;&lt;thanksgiving&gt;" />
  <row Id="19483" PostHistoryTypeId="6" PostId="9511" RevisionGUID="6b9397d0-e5fb-4695-8316-961d44f71a06" CreationDate="2010-11-27T17:31:08.743" UserId="41" Comment="edited tags; added 20 characters in body; edited title" Text="&lt;tomatoes&gt;" />
  <row Id="19485" PostHistoryTypeId="5" PostId="9511" RevisionGUID="6b9397d0-e5fb-4695-8316-961d44f71a06" CreationDate="2010-11-27T17:31:08.743" UserId="41" Comment="edited tags; added 20 characters in body; edited title" Text="I have seen a number of recipes that call for a tin of chopped tomatoes *and* some quantity (usually a tablespoon or two) of tomato puree (USA: tomato paste). What is the reasoning behind using tomato puree as well? Does it give a different texture or flavour?" />
  <row Id="19486" PostHistoryTypeId="4" PostId="9511" RevisionGUID="6b9397d0-e5fb-4695-8316-961d44f71a06" CreationDate="2010-11-27T17:31:08.743" UserId="41" Comment="edited tags; added 20 characters in body; edited title" Text="Why use chopped tomatoes and tomato paste/puree?" />
  <row Id="19487" PostHistoryTypeId="2" PostId="9521" RevisionGUID="6a8a7f8c-5258-4f60-be3c-98b12f36612a" CreationDate="2010-11-27T17:37:25.210" UserId="41" Text="Now knowing that you're referring to what is known in America as tomato paste and not actually crushed/puréed tomatoes, the reason is very simple: It's a thickener.&#xD;&#xA;&#xD;&#xA;Tomato paste (or purée or concentrate in the UK) has been reduced to remove almost all of the water.  When you introduce it into a sauce, it will soak up all of the excess water and make the end result far less watery.&#xD;&#xA;&#xD;&#xA;It's not a &quot;thickener&quot; in the same sense as starch; there's no chemical reaction taking place.  But when added to a sauce it will give you a creamier texture at the end.&#xD;&#xA;&#xD;&#xA;Many homemade tomato sauces I've tried that other people have made are extremely watery and some people seem to prefer this (I know a few Italians who insist that it is more &quot;authentic&quot;) and other people claim that using tomato paste is &quot;cheating&quot; somehow.  I've never understood that; good cooking uses whatever ingredients are available to produce the highest-quality food.  If you're not using crushed tomatoes as a base, then it's often wise to add some tomato paste so that you don't have a big pool of water collecting at the bottom of your pasta as you eat it." />
  <row Id="19488" PostHistoryTypeId="2" PostId="9522" RevisionGUID="a74a0d76-22e8-4d2c-a24b-8144dce90dae" CreationDate="2010-11-27T17:39:39.933" UserId="2010" Text="I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much.&#xD;&#xA;&#xD;&#xA;The mash is now very liquid.  Whats the best way of saving it?&#xD;&#xA;&#xD;&#xA;I am thinking of either heating gently to dry out a bit or adding some sort of flour to it, or both.&#xD;&#xA;&#xD;&#xA;The mash will be used to make fishcakes if that makes a difference and has been seasoned with salt and pepper and butter." />
  <row Id="19489" PostHistoryTypeId="1" PostId="9522" RevisionGUID="a74a0d76-22e8-4d2c-a24b-8144dce90dae" CreationDate="2010-11-27T17:39:39.933" UserId="2010" Text="How to dry out mash - added too much milk" />
  <row Id="19490" PostHistoryTypeId="3" PostId="9522" RevisionGUID="a74a0d76-22e8-4d2c-a24b-8144dce90dae" CreationDate="2010-11-27T17:39:39.933" UserId="2010" Text="&lt;potatoes&gt;" />
  <row Id="19491" PostHistoryTypeId="2" PostId="9523" RevisionGUID="78d6cac5-d372-400d-8b3a-541bf1fb477d" CreationDate="2010-11-27T17:47:38.503" UserId="41" Text="First of all, I probably wouldn't use milk in mashed potatoes at all - cream is a lot better at achieving the, er, *creamy* texture normally associated with great mashed potatoes.&#xD;&#xA;&#xD;&#xA;But assuming you have your reasons for using milk, there is only one way to literally *dry it out*, and that is to evaporate the water.  Toss it in a pot and simmer it uncovered until it reaches the consistency you want.&#xD;&#xA;&#xD;&#xA;Because it's potatoes, you might have to stir it very often or even shake the pot around in order to prevent burning and a nasty mess.  This is actually what I always do to potatoes *before* mashing them (after boiling) to dry them out.  I've never attempted it *after* mashing them, but the potatoes are already cooked, so I doubt that you can do any more damage that way.&#xD;&#xA;&#xD;&#xA;If you just want to *thicken* them then add some savoury ingredients.  I really wouldn't recommend flour, potatoes have enough starch already, but I'll often add cheese to my mashed potatoes.  Hard cheeses like parmesan are particularly good if your aim is to soak up some of the excess moisture." />
  <row Id="19492" PostHistoryTypeId="2" PostId="9524" RevisionGUID="06f92963-010b-46a7-9b50-4f5edbe22631" CreationDate="2010-11-27T18:59:29.337" UserId="1670" Text="I've been growing a variety of chilis recently and have experimented with drying several varieties. By best, Mk. I eyeball guess is that the dried flesh occupies between 1/2 and 1/4 the volume of the fully hydrated flesh.&#xD;&#xA;&#xD;&#xA;So I'd shoot for approximately 1/3 as much dried chili as fresh (assuming that you are comparing to finely chopped fresh chili, because the dried stuff does not retain the shape of the original).&#xD;&#xA;&#xD;&#xA;Of course for small thin chilis that you can dry whole (like the little Thai reds) the substitution is one dried chili plus some moisture equals 1 fresh chili. " />
  <row Id="19493" PostHistoryTypeId="2" PostId="9525" RevisionGUID="90632a62-ac99-4948-9bc3-03703ca13321" CreationDate="2010-11-27T19:02:37.667" UserId="304" Text="I keep a box of instant mashed potato flakes in the house. I use it only for two things: one is a super-quick pantry chowder and the other is to thicken over milked mashed potatoes. While I wouldn't want to eat a bowl of instant mash, a quick shake in this circumstance takes care of the problem and no-one's the wiser." />
  <row Id="19494" PostHistoryTypeId="6" PostId="9419" RevisionGUID="055af72f-5f04-4546-84e6-a0a1b891a223" CreationDate="2010-11-27T21:03:51.410" UserId="41" Comment="edited tags" Text="&lt;dessert&gt;&lt;temperature&gt;&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="19495" PostHistoryTypeId="4" PostId="9355" RevisionGUID="bbea9c80-e8f0-4f0c-90f1-3060a6200d5b" CreationDate="2010-11-27T21:26:29.777" UserId="1685" Comment="edited title" Text="How to convert a recipe calling for active dry yeast into rapid rise yeast?" />
  <row Id="19496" PostHistoryTypeId="2" PostId="9526" RevisionGUID="9fd8d5b5-8cda-4c4d-ba7a-e4bf3bdbc1a7" CreationDate="2010-11-27T22:16:57.380" UserId="3550" Text="Having fairly recently moved from a country where cooking on gas is the standard to a country where cooking electrically is the standard, I've noticed that I need to boil my eggs a good minute, minute and a half longer than I used to.&lt;br&gt;&#xD;&#xA;I always put them in as the water is already boiling.&#xD;&#xA;&#xD;&#xA;Until now my assumption has been: boiling point is boiling point–once the water hits 100°C the heat dispersion goes up rapidly, keeping the temperature close to that–but it appears my assumption was false.&#xD;&#xA;&#xD;&#xA;Anyone care to explain?" />
  <row Id="19497" PostHistoryTypeId="1" PostId="9526" RevisionGUID="9fd8d5b5-8cda-4c4d-ba7a-e4bf3bdbc1a7" CreationDate="2010-11-27T22:16:57.380" UserId="3550" Text="Boiling eggs on an electric or gas stove: why the boiling time difference?" />
  <row Id="19498" PostHistoryTypeId="3" PostId="9526" RevisionGUID="9fd8d5b5-8cda-4c4d-ba7a-e4bf3bdbc1a7" CreationDate="2010-11-27T22:16:57.380" UserId="3550" Text="&lt;eggs&gt;&lt;boiling&gt;&lt;water&gt;&lt;gas&gt;&lt;electric-stoves&gt;" />
  <row Id="19499" PostHistoryTypeId="5" PostId="9526" RevisionGUID="b4303099-43cd-41bc-8e78-b4536fdbea49" CreationDate="2010-11-27T22:49:37.603" UserId="3550" Comment="From where to where?" Text="Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my eggs a good minute, minute and a half longer than I used to.&lt;br&gt;&#xD;&#xA;I always put them in as the water is already boiling.&#xD;&#xA;&#xD;&#xA;Until now my assumption has been: boiling point is boiling point–once the water hits 100°C the heat dispersion goes up rapidly, keeping the temperature close to that–but it appears my assumption was false.&#xD;&#xA;&#xD;&#xA;Anyone care to explain?" />
  <row Id="19500" PostHistoryTypeId="2" PostId="9527" RevisionGUID="30031da4-38ac-483b-a155-91e76bed590d" CreationDate="2010-11-27T23:06:19.833" UserId="1887" Text="Is there a difference in altitude between where you live now and where you used to live? The heat of a gas and an electric stove should be the same, but boiling temperature differs. The higher the altitude, the lower the boiling point, since it's a factor of air pressure. ([More explanations from Wikipedia][1].)&#xD;&#xA;&#xD;&#xA;Water only boils at 100C at sea level. [This site][2] can calculate it for you. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/High_altitude_cooking&#xD;&#xA;  [2]: http://www.csgnetwork.com/h2oboilcalc.html" />
  <row Id="19501" PostHistoryTypeId="2" PostId="9528" RevisionGUID="0f884cef-6e97-42e4-a6a9-3f571efb9313" CreationDate="2010-11-28T00:06:04.617" UserId="3203" Text="Just leave it on low heat for a while with the lid off. A shallow gentle stir now and then will help too&#xD;&#xA;&#xD;&#xA;You will probably burn the bottom layer, but that way you only lose a little, not the whole pot. An overnight pot soak remove the burnt stuff without sweat&#xD;&#xA;&#xD;&#xA;I think over milking and longer cooking makes a nicer mash. And be careful or over stirring, mash isn't whipped cream, it's just a soft texture &#xD;&#xA;&#xD;&#xA;Instead of butter to finish try a spoon of decent mayonnaise (real egg and good oil)" />
  <row Id="19502" PostHistoryTypeId="5" PostId="9523" RevisionGUID="72278a56-83b8-4566-b3ab-820bb5d840c9" CreationDate="2010-11-28T00:38:25.143" UserId="41" Comment="added 44 characters in body" Text="Cream generally results in a better texture than milk when making mashed potatoes, but assuming you have your reasons for using milk (health concerns, allergies, etc.), there is only one way to literally *dry it out*, and that is to evaporate the water.  Toss it in a pot and simmer it uncovered until it reaches the consistency you want.&#xD;&#xA;&#xD;&#xA;Because it's potatoes, you might have to stir it very often or even shake the pot around in order to prevent burning and a nasty mess.  This is actually what I always do to potatoes *before* mashing them (after boiling) to dry them out.  I've never attempted it *after* mashing them, but the potatoes are already cooked, so I doubt that you can do any more damage that way.&#xD;&#xA;&#xD;&#xA;If you just want to *thicken* them then add some savoury ingredients.  I really wouldn't recommend flour, potatoes have enough starch already, but I'll often add cheese to my mashed potatoes.  Hard cheeses like parmesan are particularly good if your aim is to soak up some of the excess moisture.&#xD;&#xA;&#xD;&#xA;I'd also suggest, in the future, that you whisk in your liquid **gradually** to avoid this exact problem." />
  <row Id="19503" PostHistoryTypeId="6" PostId="9419" RevisionGUID="0fd5b129-eae9-468d-ade7-91d199bf370a" CreationDate="2010-11-28T00:39:22.880" UserId="41" Comment="edited tags" Text="&lt;dessert&gt;&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="19504" PostHistoryTypeId="2" PostId="9529" RevisionGUID="db0e5487-2aac-4dd3-b671-7165cc72aa90" CreationDate="2010-11-28T00:42:04.150" UserId="2951" Text="I am not an expert with fryer, but I have a simple way of cleaning most of the kitchenwares. &#xD;&#xA;&#xD;&#xA;For inside:&#xD;&#xA;&#xD;&#xA;I would try to put in a mixture of water and dish washing powder. Leave the mixture inside the fryer for about 1 - 2 hours and you should see the grease start to come out. Then pour the water out and use a brush with clean water to try cleaning out the greasy bits. &#xD;&#xA;&#xD;&#xA;For outside:&#xD;&#xA;&#xD;&#xA;A small amount of detergent with warm water should clean outside should do the job. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="19505" PostHistoryTypeId="2" PostId="9530" RevisionGUID="f488a0a2-e518-406f-9654-0e029d218db0" CreationDate="2010-11-28T01:16:38.363" UserId="3554" Text="If you just want for the taste, go for garlic powder and you wont get chunks that give powerful taste when eating.&#xD;&#xA;&#xD;&#xA;If you want the texture as well, real garlic would be a better solution and has better aroma.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19506" PostHistoryTypeId="2" PostId="9531" RevisionGUID="a42edb51-0269-460d-9a46-f0341713b058" CreationDate="2010-11-28T01:36:49.903" UserId="3554" Text="We've been using this environmentally friendly non stick pan called the Green pan from Costco and I've done some research on it, but I cant seem to find anything or anyone debunking the safeness of the pan. I've heard a lot about those so-called &quot;environmentally friendly&quot; products being just another money grab. &#xD;&#xA;&#xD;&#xA;Are they safe to use? Is it another Teflon? Would cast iron be better solution for pans?" />
  <row Id="19507" PostHistoryTypeId="1" PostId="9531" RevisionGUID="a42edb51-0269-460d-9a46-f0341713b058" CreationDate="2010-11-28T01:36:49.903" UserId="3554" Text="Is Greenpan safe? " />
  <row Id="19508" PostHistoryTypeId="3" PostId="9531" RevisionGUID="a42edb51-0269-460d-9a46-f0341713b058" CreationDate="2010-11-28T01:36:49.903" UserId="3554" Text="&lt;pan&gt;" />
  <row Id="19509" PostHistoryTypeId="2" PostId="9532" RevisionGUID="08fe46b6-b79f-4910-823a-919324a977c1" CreationDate="2010-11-28T02:10:28.927" UserId="41" Text="I've seen these pans at one of the local cookware/houseware stores as well and wondered the same thing.  The best I've been able to dig up so far is the following:&#xD;&#xA;&#xD;&#xA;GreenPan's [official statement][1] about their material is:&#xD;&#xA;&#xD;&#xA;&gt; GreenPan™ does not use PTFE, but brings with Thermolon™ non-stick technology a healthy alternative to the market.  Thermolon™ is heat resistant up to high temperatures.  This means that GreenPan™ has an extra safety feature; if you overheat your pan, even up to 450°C/850°F, no toxic fumes will be released and the coating will not blister or peel.&#xD;&#xA;&#xD;&#xA;Obviously I can't verify the claims about overheating and the absence of fumes or blistering/peeling, but one thing is for certain: The pans are **not** Teflon.  Instead they use a [Thermolon][2] compound, which really and truly does not use PTFE, the &quot;harmful&quot; compound in Teflon products.&#xD;&#xA;&#xD;&#xA;Of course, as we all know, that doesn't mean it's safe.  This &quot;Thermolon&quot; stuff is brand-new to the market so there's been very little real-world testing done.  And nobody seems to know exactly what it's made of.  If you look at early sources you'll see them blathering on about it being made with &quot;nanotechnology&quot;, but I found an interesting little tidbit on [Mother Nature Network][3]:&#xD;&#xA;&#xD;&#xA;&gt; **UPDATE:** Thermolon’s non-stick formulation is actually **not** the product of nanotechnology. It turns out that one of the company’s “over-enthusiastic” copy writers slipped that description in because it “sounded high-tech,” not because it was true.&#xD;&#xA;&#xD;&#xA;This information seems to be confirmed at [SuperEco][4].  None of them cite a source, but apparently this came straight from the horse's mouth (Thermolon) - they refuted the nanotech claim themselves.&#xD;&#xA;&#xD;&#xA;So one thing we do know about this company is that they've made at least one bald-faced lie.  That's not enough to indict them on safety terms but it certainly does cast a suspicious light on them.  The company is also in South Korea - again, not that this necessarily means anything but SK has a pretty dismal track record when it comes to safety.&#xD;&#xA;&#xD;&#xA;It's also interesting to read some of the reviews.  I've seen several go like this on one the MNN page:&#xD;&#xA;&#xD;&#xA;&gt; Obviously all these great comments about the pans were from people who most likely had only these pans for a few months. They worked great for about 6 months and then every single think I cooked started to stick and burn to the pans.&#xD;&#xA;&#xD;&#xA;Other people say they lasted for a year, two years, etc., but all seem to confirm the same basic fact: the non-stick coating wears off over time.  If it wears off, it has to go somewhere, and that somewhere is probably in your food.  Whether or not these incredibly tiny amounts of unspecified ceramic material are actually dangerous remains to be studied.&#xD;&#xA;&#xD;&#xA;So to summarize, here's what the reality seems to be:&#xD;&#xA;&#xD;&#xA;  * **Is it Teflon?**  No, and it doesn't use any PFOA/PTFE.&#xD;&#xA;  * **Is it safe?**  Inconclusive.  So far there's no evidence of safety issues.&#xD;&#xA;  * **Is it eco-friendly?**  Given that the company is so defensive about its manufacturing process, I'm inclined to believe that their &quot;green&quot; claims are exaggerated at best.&#xD;&#xA;  * **Is it actually any good?**  Only with very light use, according to the reviews.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.green-pan.com/cookware/content.asp?Pag=1&amp;pnav=;2;14;&#xD;&#xA;  [2]: http://thermolon.com/&#xD;&#xA;  [3]: http://www.mnn.com/food/healthy-eating-recipes/stories/is-greenpan-cookware-really-green&#xD;&#xA;  [4]: http://www.supereco.com/news/2009/03/31/greenpan-cookware-safe-or-not/" />
  <row Id="19510" PostHistoryTypeId="2" PostId="9533" RevisionGUID="8cafd120-5a58-48a1-a67a-c7580af64487" CreationDate="2010-11-28T02:11:26.807" UserId="1317" Text="isn't ketchup (catsup) technically a smoothie?" />
  <row Id="19511" PostHistoryTypeId="1" PostId="9533" RevisionGUID="8cafd120-5a58-48a1-a67a-c7580af64487" CreationDate="2010-11-28T02:11:26.807" UserId="1317" Text="If tomatoes are fruit..." />
  <row Id="19512" PostHistoryTypeId="3" PostId="9533" RevisionGUID="8cafd120-5a58-48a1-a67a-c7580af64487" CreationDate="2010-11-28T02:11:26.807" UserId="1317" Text="&lt;tomatoes&gt;&lt;condiments&gt;&lt;ketchup&gt;" />
  <row Id="19513" PostHistoryTypeId="6" PostId="9531" RevisionGUID="72033432-aa09-4c8f-82b9-a4f2bd8f20b3" CreationDate="2010-11-28T02:12:43.793" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;pan&gt;&lt;non-stick&gt;" />
  <row Id="19514" PostHistoryTypeId="2" PostId="9534" RevisionGUID="0599a8a7-ca8b-41a7-9bbd-265a3ff8c632" CreationDate="2010-11-28T02:16:58.500" UserId="41" Text="[Definition 1][1]:&#xD;&#xA;&#xD;&#xA;&gt; A smoothie (also known as a &quot;smoothy&quot;) is a blended, chilled, sometimes sweetened beverage made from fresh fruit (fruit smoothie) or vegetables and in special cases can contain chocolate.&#xD;&#xA;&#xD;&#xA;[Definition 2][2]:&#xD;&#xA;&#xD;&#xA;&gt; [...] a thick beverage of fruit pureed in a blender with ice and milk, yogurt, or juice.&#xD;&#xA;&#xD;&#xA;1. Ketchup is not considered a beverage by anybody I know.&#xD;&#xA;2. Ketchup is not made only from fresh fruit and ice/milk/yogurt/juice.  It has many other ingredients.&#xD;&#xA;3. Ketchup is probably not made in a blender.&#xD;&#xA;4. There are plenty of food items made from fruit that aren't smoothies (is applesauce a &quot;smoothie?&quot;).&#xD;&#xA;&#xD;&#xA;So, no, it's not a smoothie simply because it contains a fruit.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Smoothie&#xD;&#xA;[2]: http://dictionary.reference.com/browse/smoothie" />
  <row Id="19515" PostHistoryTypeId="2" PostId="9535" RevisionGUID="b336f723-e91e-4f66-9dea-176cc9425e8f" CreationDate="2010-11-28T02:16:58.950" UserId="218" Text="During the Reagan years, it (ketchup) was allowed to be a vegetable option for school lunches, e.g. if you had french fries and ketchup, that counted as two vegetables." />
  <row Id="19516" PostHistoryTypeId="2" PostId="9536" RevisionGUID="d85c1e77-f0fb-4b28-a0e5-92dbe846282f" CreationDate="2010-11-28T03:07:17.937" UserId="41" Text="I recently got myself an [iSi Creative Whip][1] and have been having a lot of fun playing around with it.  Tonight I tried one of iSi's recipes, which uses the following ingredients:&#xD;&#xA;&#xD;&#xA;  * 250 g goat cheese&#xD;&#xA;  * 125 g sour cream&#xD;&#xA;  * 125 mL cream&#xD;&#xA;  * 1-2 tbsp olive oil&#xD;&#xA;&#xD;&#xA;Preparation is basically to purée the goat cheese, sour cream, and oil, mix in the cream, strain it through a sieve, load it into the whipper, then charge and cool it.&#xD;&#xA;&#xD;&#xA;At the *denouement*, I was greeted with a brief but ominous *fizzle* followed by an even briefer *splatter* of yogurt-like liquid, very much like the explosion of snot one witnesses after somebody sneezes a little too hard.  After clearing the cheese blobs from my shirt and hair, I proceeded to scrape the remains (which was in fact the majority of what went in there to begin with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma.&#xD;&#xA;&#xD;&#xA;I'm well aware, as the manual makes sure to mention about half a dozen times, that the whipper will fail to perform any actual whipping if the fluid inside is too thick or viscous.  I was quite skeptical myself, before charging it in the first place, but until now I haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable.&#xD;&#xA;&#xD;&#xA;So I already know, superficially, why this failed, but that only leads me to a deeper *why* which I have been unable to answer myself:  Why did this happen with one of *iSi's own recipes*, found in the very recipe book that is included in the same box as the whipper itself?  I have to assume that iSi knows what they're doing and it was me that screwed up; but how?  What did I do wrong and how could I have fixed it?&#xD;&#xA;&#xD;&#xA;Some possible avenues of investigation:&#xD;&#xA;&#xD;&#xA;  * There are a great many different types of goat cheese available; I used the standard soft/unripened type, but there are also goat cheese &quot;spreads&quot; that are probably less rich.  Perhaps the recipe was actually referring to one of these?&#xD;&#xA;&#xD;&#xA;  * I used ordinary (14%) sour cream; perhaps the fat content was too high and the recipe intended for light or even fat-free sour cream?&#xD;&#xA;&#xD;&#xA;  * I had a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit the blade.  The recipe actually says to use a blender *or food processor* but I assumed that a blender would be *better*.  Should I have used a food processor instead, or maybe even a stick blender?  Would any of this have actually made any difference, given that the consistency of the final mixture was very smooth (albeit thick)?&#xD;&#xA;&#xD;&#xA;Are any of these likely to be the root cause?  Is there anything else I might be overlooking?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.isinorthamerica.com/consumer/products/creative-whip/en/" />
  <row Id="19517" PostHistoryTypeId="1" PostId="9536" RevisionGUID="d85c1e77-f0fb-4b28-a0e5-92dbe846282f" CreationDate="2010-11-28T03:07:17.937" UserId="41" Text="Why did my &quot;goat cheese espuma&quot; flop?" />
  <row Id="19518" PostHistoryTypeId="3" PostId="9536" RevisionGUID="d85c1e77-f0fb-4b28-a0e5-92dbe846282f" CreationDate="2010-11-28T03:07:17.937" UserId="41" Text="&lt;cheese&gt;&lt;cream&gt;&lt;foam&gt;&lt;whipper&gt;" />
  <row Id="19519" PostHistoryTypeId="10" PostId="9533" RevisionGUID="9c364072-d1a8-4a70-88f6-c65d208b8b39" CreationDate="2010-11-28T03:53:29.770" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="19520" PostHistoryTypeId="11" PostId="9533" RevisionGUID="4903a250-6267-49e6-82fa-9b9d9e7a1a04" CreationDate="2010-11-28T03:54:14.810" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="19521" PostHistoryTypeId="2" PostId="9537" RevisionGUID="e7365b70-ccab-4eb7-915d-6c03c7b920ed" CreationDate="2010-11-28T07:07:21.977" UserId="3416" Text="There is a rumour that white truffles harvested in Europe by pigs or dogs are much better in terms of flavour than those from North America, hence the reason for the higher price of European white truffles, the main reason given for the aroma difference is that it has something to do with the way the Americans harvest their truffles.&#xD;&#xA;&#xD;&#xA; Are European white truffles much more aromatic and flavourful than the North American ones? I would like to try truffles but I do not want to spend too much money on the European ones if the American ones are just as good or nearly as good." />
  <row Id="19522" PostHistoryTypeId="1" PostId="9537" RevisionGUID="e7365b70-ccab-4eb7-915d-6c03c7b920ed" CreationDate="2010-11-28T07:07:21.977" UserId="3416" Text="Are European white truffles significantly superior in flavour to those from North America?" />
  <row Id="19523" PostHistoryTypeId="3" PostId="9537" RevisionGUID="e7365b70-ccab-4eb7-915d-6c03c7b920ed" CreationDate="2010-11-28T07:07:21.977" UserId="3416" Text="&lt;truffles&gt;" />
  <row Id="19524" PostHistoryTypeId="2" PostId="9538" RevisionGUID="bf078963-b42c-4165-a628-edd2956d5975" CreationDate="2010-11-28T09:52:43.893" UserDisplayName="AGuyNamedBob" Text="Goat Cheese is dry compared to many other cheeses.  We make a goat cheese pizza but have to moisten the shredded goat cheese with goat milk into a kind of slurry.  Very low in lactose and tastes good but it doesnt even melt much because it is so dry.  Probably lower in fat too I would guess.  If your espuma is too dry try adding more goat milk to the mixture until it just moves in the blender.  AGuyNamedBob dot com" />
  <row Id="19525" PostHistoryTypeId="2" PostId="9539" RevisionGUID="a974d636-6abb-4302-9037-74eef958ed95" CreationDate="2010-11-28T12:29:41.963" UserId="905" Text="The only reason to use garlic powder would be if you're in a hurry. All the advantages of garlic powder can be attained using fresh garlic, albeit this can be some work and is not always worth it.&#xD;&#xA;&#xD;&#xA;For example if you want to totally mix the garlic into a marinate you could soften the cloves in the oven and when they get soft squash them into the marinade. This will add a good 20 minutes to your cooking time, and a small improvement in taste.&#xD;&#xA;&#xD;&#xA;So whenever you're using garlic powder you are being lazy, but most of the times you'll get away with it more easily then taking a short cut with fresh garlic." />
  <row Id="19526" PostHistoryTypeId="2" PostId="9540" RevisionGUID="c4b56a37-eac5-433d-b9bb-9340facad2c1" CreationDate="2010-11-28T12:41:13.153" UserId="905" Text="I think the truffles that are exported are of better quality on average than what you'll find on the european market. I've never tried the american ones consciously (they're not imported to Europe as far as I know).&#xD;&#xA;&#xD;&#xA;You could also take into account that the fresher the truffles are the better the quality, so in theory it would be better to eat american truffles in the USA and european truffles in Europe.&#xD;&#xA;&#xD;&#xA;Given the mind boggling price differences and the supposed high quality of the stuff [found in the forests in Oregon](http://www.portlandtribune.com/features/story.php?story_id=28267), you're likely going to be well off picking the local stuff." />
  <row Id="19527" PostHistoryTypeId="2" PostId="9541" RevisionGUID="5123729f-e7ec-4b83-84e2-662df81cf059" CreationDate="2010-11-28T13:16:14.003" UserId="1537" Text="I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too savory to use in risotto or soup.&#xD;&#xA;&#xD;&#xA;Should I simply throw it away or is there some recipe that I could use it in?" />
  <row Id="19528" PostHistoryTypeId="1" PostId="9541" RevisionGUID="5123729f-e7ec-4b83-84e2-662df81cf059" CreationDate="2010-11-28T13:16:14.003" UserId="1537" Text="What to do with 2 or 3 liters of pork broth?" />
  <row Id="19529" PostHistoryTypeId="3" PostId="9541" RevisionGUID="5123729f-e7ec-4b83-84e2-662df81cf059" CreationDate="2010-11-28T13:16:14.003" UserId="1537" Text="&lt;pork&gt;&lt;broth&gt;" />
  <row Id="19530" PostHistoryTypeId="2" PostId="9542" RevisionGUID="4891f79b-2b0d-4dc9-9997-d8dfe3d006e1" CreationDate="2010-11-28T13:20:15.623" UserId="1537" Text="It's probably due to the fact that gas stoves heat up the water continuously, whereas electric stoves turn on and off. &#xD;&#xA;&#xD;&#xA;Since you put in the eggs after the water is boiling, they make the water go below the boiling point, but the gas stove starts instantaneously to heat up the water again, and the electric stove may or may not.&#xD;&#xA;&#xD;&#xA;To test this hypothesis: put in the eggs with cold water and count 9 minutes after the water starts to boil. Of course, you also need a gas stove... ;-)" />
  <row Id="19531" PostHistoryTypeId="2" PostId="9543" RevisionGUID="60f4be1b-5bbc-483d-9c31-63e3deda6041" CreationDate="2010-11-28T14:46:40.993" UserId="184" Text="What are the decision parameters, when you have rendered fat to store? Glass or plastic? Refrigerated or not? I'm not looking for long-term storage; just what's the best-practice way to store it for use over a month or two?" />
  <row Id="19532" PostHistoryTypeId="1" PostId="9543" RevisionGUID="60f4be1b-5bbc-483d-9c31-63e3deda6041" CreationDate="2010-11-28T14:46:40.993" UserId="184" Text="What's the correct way to store fats?" />
  <row Id="19533" PostHistoryTypeId="3" PostId="9543" RevisionGUID="60f4be1b-5bbc-483d-9c31-63e3deda6041" CreationDate="2010-11-28T14:46:40.993" UserId="184" Text="&lt;storage-method&gt;&lt;fats&gt;" />
  <row Id="19534" PostHistoryTypeId="2" PostId="9544" RevisionGUID="de2df7a3-a1a7-46a0-84fd-636bfe02ea48" CreationDate="2010-11-28T15:27:23.820" UserId="1805" Text="You can have some good yakibuta ramen, mixing it with dashi (you can use fish stock in substitution).&#xD;&#xA;&#xD;&#xA;I followed this recipe:&#xD;&#xA;http://www.youtube.com/watch?v=-wa0umYJVGg" />
  <row Id="19535" PostHistoryTypeId="2" PostId="9545" RevisionGUID="1c73d574-b975-48d9-aa9d-3db57db22959" CreationDate="2010-11-28T15:41:57.223" UserId="446" Text="To store fats, you should always use glass as plastics react to fats by absorbing some and perhaps discoloring or transferring flavors to your fat.  Depending on use, I prefer to work with cold fat at the start as it has a much broader possible use and I don't like to wait when I make biscuits, so I keep mine in the fridge.  However, you gain very little extra life out of keeping it in the fridge and if you don't keep it in a sealed container you run a very real risk of flavor transference there to.  If you don't make pastry dough or other such, your counter top is a perfectly acceptable place to store, as long as you use it up before it goes rancid.  One thing to keep in mind is that fats can sometimes have very different shelf lives, so make sure you taste or smell before use, regardless of storage method. " />
  <row Id="19536" PostHistoryTypeId="2" PostId="9546" RevisionGUID="4178da64-abd8-467d-aaba-8a2315086a59" CreationDate="2010-11-28T15:48:12.797" UserId="3558" Text="I have several packs of juice (or multivitamin nectar, to be precise), and I can either keep them in our flat or put them outside, where it's freezing during the night. Is it going to do any harm to the juice if I do the latter?" />
  <row Id="19537" PostHistoryTypeId="1" PostId="9546" RevisionGUID="4178da64-abd8-467d-aaba-8a2315086a59" CreationDate="2010-11-28T15:48:12.797" UserId="3558" Text="Does it harm juice if I store it in sub-zero temperatures?" />
  <row Id="19538" PostHistoryTypeId="3" PostId="9546" RevisionGUID="4178da64-abd8-467d-aaba-8a2315086a59" CreationDate="2010-11-28T15:48:12.797" UserId="3558" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;juice&gt;" />
  <row Id="19539" PostHistoryTypeId="2" PostId="9547" RevisionGUID="46bfcd76-5ceb-4802-a2f9-726026845bed" CreationDate="2010-11-28T16:09:37.337" UserId="41" Text="Freezing juice will definitely not harm the juice itself, but it might harm your container if you're not careful.  The juice can expand quite a bit during the freezing process, so make sure that your container isn't completely full before you freeze it.&#xD;&#xA;&#xD;&#xA;If the juice is *already* in a container (i.e. you bought it) then keep in mind that the container might not be designed for freezing and could explode at freezing temperatures due to the expanding volume.  If you're not sure, you might be better off transferring them to some large freezer bags." />
  <row Id="19540" PostHistoryTypeId="5" PostId="9547" RevisionGUID="ea8f536d-b9f1-4cba-bbe4-4ee80795a9e6" CreationDate="2010-11-28T16:17:20.030" UserId="41" Comment="added 591 characters in body" Text="Freezing juice will definitely not harm the juice itself, but it might harm your container if you're not careful.  The juice can expand quite a bit during the freezing process, so make sure that your container isn't completely full before you freeze it.&#xD;&#xA;&#xD;&#xA;If the juice is *already* in a container (i.e. you bought it) then keep in mind that the container might not be designed for freezing and could explode at freezing temperatures due to the expanding volume.  If you're not sure, you might be better off transferring them to some large freezer bags.&#xD;&#xA;&#xD;&#xA;I should also mention that freezing will only slow down the enzymatic activity that degrades fruit (and fruit juice) over time, not stop it completely.  *Most* fruit juice has been boiled to inactivate the enzymes, but if yours hasn't, then you might notice (bad) changes in the colour and taste over time.  If you plan to consume it within a few weeks, or if the juice already has various preservatives, then don't worry about it, but if it's very fresh juice and this is for long-term storage, then you might want to briefly boil it before storing if you're not sure about its history." />
  <row Id="19541" PostHistoryTypeId="5" PostId="9547" RevisionGUID="7813757c-ae75-48a2-b755-e26ab295209c" CreationDate="2010-11-28T16:29:45.553" UserId="41" Comment="added 173 characters in body" Text="Freezing juice will definitely not harm the juice itself, but it might harm your container if you're not careful.  The juice can expand quite a bit during the freezing process, so make sure that your container isn't completely full before you freeze it.&#xD;&#xA;&#xD;&#xA;If the juice is *already* in a container (i.e. you bought it) then keep in mind that the container might not be designed for freezing and could explode at freezing temperatures due to the expanding volume.  If you're not sure, you might be better off transferring them to some large freezer bags.&#xD;&#xA;&#xD;&#xA;I should also mention that freezing will only slow down the enzymatic activity that degrades fruit (and fruit juice) over time, not stop it completely.  *Most* fruit juice has been boiled to inactivate the enzymes, but if yours hasn't, then you might notice (bad) changes in the colour and taste over time.  If you plan to consume it within a few weeks, or if the juice already has various preservatives, then don't worry about it, but if it's very fresh juice and this is for long-term storage, then you might want to briefly boil it before storing if you're not sure about its history.&#xD;&#xA;&#xD;&#xA;Keep in mind that the above will itself alter the taste, so if you plan to do it, test it on a small amount first to be sure that you can live with the &quot;blanched&quot; taste." />
  <row Id="19545" PostHistoryTypeId="5" PostId="9524" RevisionGUID="c924df16-4fe6-45d2-a560-17791661c545" CreationDate="2010-11-28T18:11:47.353" UserId="1670" Comment="added 12 characters in body" Text="I've been growing a variety of chilis recently and have experimented with drying several varieties. By best, Mk. I eyeball guess is that the dried flesh occupies between 1/2 and 1/4 the volume of the fully hydrated flesh.&#xD;&#xA;&#xD;&#xA;So I'd shoot for approximately 1/3 as much (by volume) dried chili as fresh (assuming that you are comparing to finely chopped fresh chili, because the dried stuff does not retain the shape of the original).&#xD;&#xA;&#xD;&#xA;Of course for small thin chilis that you can dry whole (like the little Thai reds) the substitution is one dried chili plus some moisture equals 1 fresh chili. " />
  <row Id="19547" PostHistoryTypeId="2" PostId="9550" RevisionGUID="9952c2b6-dc41-4104-b31e-48ee6d583be4" CreationDate="2010-11-28T22:00:51.207" UserId="1236" Text="My first instinct would be to use it next time I made okra or collard greens.  &#xD;&#xA;&#xD;&#xA;I think it would be very interesting to use to cook down beans, similar to pork and beans.&#xD;&#xA;&#xD;&#xA;Perhaps you could turn it into a savory pasta dish, I'm thinking in an Asian style.&#xD;&#xA;&#xD;&#xA;You can freeze it in ice cube trays (to portion easier later) until you think of something if you really like the taste and just need time to think." />
  <row Id="19548" PostHistoryTypeId="2" PostId="9551" RevisionGUID="28912f80-75ac-475d-98e5-727f8634b8e9" CreationDate="2010-11-28T23:33:21.630" UserId="3203" Text="Depending where you live it can be hard to get hold of useful Szechuan pepper. What you want is just the outer shell of fruit, not the contents&#xD;&#xA;&#xD;&#xA;Many governments force importers from China to use high heat to sterilise these on import, and most of the active ingredients seems to get whacked during this process&#xD;&#xA;&#xD;&#xA;Find the most &quot;Chinese&quot; shop you can, and buy packets that look like they where sealed in China (No local language print or contact detail, only Chinese characters). These hopefully haven't been heat treated and will still be good. Keep it airtight until needed&#xD;&#xA;&#xD;&#xA;Sometimes it's labelled &quot;Red Prickly Ash&quot; or &quot;Prickly Ash&quot;, or look for this on the label 花椒&#xD;&#xA;&#xD;&#xA;To use, lightly dry roast the whole shells and grind into a powder. Then measure the fresh ground powder to match the recipe. It is only a subtle effect compared to Kava or Kawakawa and I think it needs lots of chilli too taste great&#xD;&#xA;" />
  <row Id="19549" PostHistoryTypeId="2" PostId="9552" RevisionGUID="aa97ad35-e819-4398-aa40-7d3635b59d02" CreationDate="2010-11-28T23:36:54.350" UserId="2092" Text="I have a dedicated rice cooker and I [love the benefits][1].&#xD;&#xA;&#xD;&#xA;However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice to prevent it from sticking, but I am not sure if that's a good idea?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6164/what-are-the-benefits-of-using-a-dedicated-rice-cooker-rather-than-just-cooking" />
  <row Id="19550" PostHistoryTypeId="1" PostId="9552" RevisionGUID="aa97ad35-e819-4398-aa40-7d3635b59d02" CreationDate="2010-11-28T23:36:54.350" UserId="2092" Text="How do I prevent stickiness in a rice cooker?" />
  <row Id="19551" PostHistoryTypeId="3" PostId="9552" RevisionGUID="aa97ad35-e819-4398-aa40-7d3635b59d02" CreationDate="2010-11-28T23:36:54.350" UserId="2092" Text="&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="19552" PostHistoryTypeId="2" PostId="9553" RevisionGUID="46945be4-5d8b-477a-91d6-ce22c4e272c2" CreationDate="2010-11-29T00:14:20.870" UserId="27" Text="I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found [here][1]. Basically I would be putting the following ingredients in the jar:&#xD;&#xA;&#xD;&#xA; - Flour&#xD;&#xA; - Cocoa&#xD;&#xA; - Baking powder&#xD;&#xA; - Baking soda&#xD;&#xA; - Salt&#xD;&#xA; - Cinnamon&#xD;&#xA; - White sugar&#xD;&#xA; - Brown sugar&#xD;&#xA; - Chopped Almonds&#xD;&#xA;&#xD;&#xA;Would this work together?? Are there any specific ingredients that I should leave out? How far in advance could I put it all together?&#xD;&#xA;&#xD;&#xA;  [1]: http://tipnut.com/free-gifts-in-a-jar-recipes/" />
  <row Id="19553" PostHistoryTypeId="1" PostId="9553" RevisionGUID="46945be4-5d8b-477a-91d6-ce22c4e272c2" CreationDate="2010-11-29T00:14:20.870" UserId="27" Text="Would these ingredients work for a Gift In a Jar?" />
  <row Id="19554" PostHistoryTypeId="3" PostId="9553" RevisionGUID="46945be4-5d8b-477a-91d6-ce22c4e272c2" CreationDate="2010-11-29T00:14:20.870" UserId="27" Text="&lt;baking&gt;&lt;storage-method&gt;" />
  <row Id="19555" PostHistoryTypeId="2" PostId="9554" RevisionGUID="0ffde51c-69ed-4218-9b71-bd505656d991" CreationDate="2010-11-29T01:07:49.507" UserId="2951" Text="I have been using Rick cooker for my whole life. The simple answer I can give you is the problem of your rice cooker. &#xD;&#xA;&#xD;&#xA;There are older models of rice cooker that sticks a lot and there is very little you can do about it. It happened to me when I was little that some of the rice cookers just did that regardless of what we did. The newer models won't do it unless inside it's scrated. The Japanese brand rice cookers are very reliable, so you won't have problem like this. I don't recommend you putting oil in your rice as I don't think it's an healthy option. &#xD;&#xA;&#xD;&#xA;If there is no obvious scratches inside your rice cooker, then I think it's time to get a better rice cooker. " />
  <row Id="19556" PostHistoryTypeId="2" PostId="9555" RevisionGUID="2a03e741-97d4-4d4a-8f26-97656d9dec45" CreationDate="2010-11-29T01:19:59.013" UserId="251" Text="So we took our left over turkey carcus and parts and simmered them in water in a pot with some herbs and veggies.  After removing the solids, and seperating the fast we placed it in the fridge to be frozen the next day.  When we pulled it out, the entire bowl, not just the top was completely gelatinous.  It is truly like jello.  Is this ok?  Why did this happen? &#xD;&#xA;&#xD;&#xA;We plan to vacuum seal and freeze it if safe." />
  <row Id="19557" PostHistoryTypeId="1" PostId="9555" RevisionGUID="2a03e741-97d4-4d4a-8f26-97656d9dec45" CreationDate="2010-11-29T01:19:59.013" UserId="251" Text="Why did my Turkey Stock turn into gelatin?" />
  <row Id="19558" PostHistoryTypeId="3" PostId="9555" RevisionGUID="2a03e741-97d4-4d4a-8f26-97656d9dec45" CreationDate="2010-11-29T01:19:59.013" UserId="251" Text="&lt;freezing&gt;&lt;turkey&gt;&lt;stock&gt;&lt;gelatin&gt;" />
  <row Id="19559" PostHistoryTypeId="2" PostId="9556" RevisionGUID="42468f51-9ee0-4bf0-98f1-2d1e2edcab8e" CreationDate="2010-11-29T01:43:14.787" UserId="41" Text="If your stock turns to jelly in the fridge, it means you did it right!&#xD;&#xA;&#xD;&#xA;Simmering the bones breaks down the collagen and turns it into gelatin; that's the very essence of stock-making.  The gelatin is exactly what you want from the stock; at low temperatures it has a very jelly-like consistency, but at higher temperatures it melts and provides a very rich texture.&#xD;&#xA;&#xD;&#xA;The more you reduce the stock, the more gelatinous it will become, so if it turned out stiffer than you expected, it's probably because you let a lot of water evaporate.  Typically, when making stock, you use a very low simmer; just a few bubbles per minute.  Any more than that and your stock will reduce.&#xD;&#xA;&#xD;&#xA;But reducing is perfectly OK, and many cooks will reduce an entire pot of stock down to a few *tablespoons*; it's like bullion, only without all the salt and preservatives.  Heavily-reduced stock is called *glace de viande* and is often used to give a sauce or dish a little bit of extra kick, imparting a powerful meat flavour.  But you probably didn't reduce it that much.&#xD;&#xA;&#xD;&#xA;If you're finding it to be too concentrated or gelatinous, even at higher temperatures, you can feel free to dilute it.  For soups or sauces you can probably dilute it 1 for 1, but taste as you go along just to make sure you're not watering it down too much.&#xD;&#xA;&#xD;&#xA;When only the top layer of a stock solidifies in the refrigerator, it is probably fat, which you should skim off and discard (or reserve).  The rest is your actual stock, and in your case it sounds delicious." />
  <row Id="19560" PostHistoryTypeId="5" PostId="9556" RevisionGUID="525a200f-b2c9-486e-9da7-1591be35362e" CreationDate="2010-11-29T01:48:44.060" UserId="41" Comment="added 173 characters in body" Text="If your stock turns to jelly in the fridge, it means you did it right!&#xD;&#xA;&#xD;&#xA;Simmering the bones breaks down the collagen and turns it into gelatin; that's the very essence of stock-making.  The gelatin is exactly what you want from the stock; at low temperatures it has a very jelly-like consistency, but at higher temperatures it melts and provides a very rich texture.&#xD;&#xA;&#xD;&#xA;The more you reduce the stock, the more gelatinous it will become, so if it turned out stiffer than you expected, it's probably because you let a lot of water evaporate.  Typically, when making stock, you use a very low simmer; just a few bubbles per minute.  Any more than that and your stock will reduce.&#xD;&#xA;&#xD;&#xA;But reducing is perfectly OK, and many cooks will reduce an entire pot of stock down to a few *tablespoons*; it's like bullion, only without all the salt and preservatives.  Heavily-reduced stock is called *glace de viande* and is often used to give a sauce or dish a little bit of extra kick, imparting a powerful meat flavour.  But you probably didn't reduce it that much.&#xD;&#xA;&#xD;&#xA;If you're finding it to be too concentrated or gelatinous, even at higher temperatures, you can feel free to dilute it.  For soups or sauces you can probably dilute it 1 for 1, but taste as you go along just to make sure you're not watering it down too much.&#xD;&#xA;&#xD;&#xA;When only the top layer of a stock solidifies in the refrigerator, it is probably fat, which you should skim off and discard (or reserve).  The rest is your actual stock, and in your case it sounds delicious.&#xD;&#xA;&#xD;&#xA;Also, since you mention vacuum-sealing - I prefer to use covered ice cube trays for freezing stock.  That lets you portion it out much more easily than a big solid blob." />
  <row Id="19561" PostHistoryTypeId="5" PostId="9555" RevisionGUID="b43788f6-f007-44ae-b179-f32229e78080" CreationDate="2010-11-29T01:50:01.387" UserId="251" Comment="added 17 characters in body" Text="So we took our left over turkey carcus and parts and simmered them for a few hours with water in a pot with some herbs and veggies.  After removing the solids, and seperating the fat we placed it in the fridge to be frozen the next day.  When we pulled it out, the entire bowl, not just the top was completely gelatinous.  It is truly like jello.  Is this ok?  Why did this happen? &#xD;&#xA;&#xD;&#xA;We plan to vacuum seal and freeze it if safe." />
  <row Id="19562" PostHistoryTypeId="5" PostId="9553" RevisionGUID="2e31dad6-3095-4837-8af7-04049a58edfa" CreationDate="2010-11-29T03:20:47.067" UserId="27" Comment="added 264 characters in body" Text="I am planning on making a Gift In a Jar for a cake. An example of a Gift In a Jar can be found [here][1]. Basically I would be putting the following ingredients in the jar:&#xD;&#xA;&#xD;&#xA; - Flour&#xD;&#xA; - Cocoa&#xD;&#xA; - Baking powder&#xD;&#xA; - Baking soda&#xD;&#xA; - Salt&#xD;&#xA; - Cinnamon&#xD;&#xA; - White sugar&#xD;&#xA; - Brown sugar&#xD;&#xA; - Chopped Almonds&#xD;&#xA;&#xD;&#xA;The recipe just calls for me to put all the ingredients into a bowl, mix and pour into a pan. No seperation of dry and wet ingredients here. The other ingredients that aren't included in this list is shredded zucchini, orange zest, milk, vanilla, eggs and oil.&#xD;&#xA;&#xD;&#xA;Would this work together?? Are there any specific ingredients that I should leave out? How far in advance could I put it all together?&#xD;&#xA;&#xD;&#xA;  [1]: http://tipnut.com/free-gifts-in-a-jar-recipes/" />
  <row Id="19563" PostHistoryTypeId="2" PostId="9557" RevisionGUID="74933dac-cca1-4051-ae1a-5f957b7e1b0c" CreationDate="2010-11-29T03:26:22.893" UserId="3234" Text="All of those ingredients should be fine.  The only thing you really have to worry about is shelf life, so make sure to buy fresh ingredients and check your expiration dates, especially on the baking powder and baking soda and the almonds.  I would just tell them to use it within a year (or the earliest expiration date).&#xD;&#xA;&#xD;&#xA;Oh yeah, and don't put the baking powder and baking soda next to the brown sugar.  There isn't a lot of water in it, but it might be enough to cause issue.  " />
  <row Id="19565" PostHistoryTypeId="2" PostId="9558" RevisionGUID="fa78ebb0-a088-4641-95e8-fa282d0ada89" CreationDate="2010-11-29T04:04:34.597" UserId="1092" Text="One thing to try is to let the cooked rice rest for a while.  My rice cooker's pot is non-Teflon and scratched, but I've found that if I remove it from the heating element and let it rest 15-30 minutes, there is virtually no sticking.  If I try to remove the rice immediately, there is significant sticking." />
  <row Id="19566" PostHistoryTypeId="2" PostId="9559" RevisionGUID="48bd1c5c-caae-40ca-a0dd-d7be05fa4d16" CreationDate="2010-11-29T06:26:08.833" UserId="2125" Text="If you're going to try to dry it out, may I suggest spreading it out in a large shallow baking pan and putting it in the oven on low heat. Take it out once in awhile to stir it up a bit...make sure you spread it out again after you stir. A few rounds of this will probably dry it out. " />
  <row Id="19567" PostHistoryTypeId="5" PostId="9528" RevisionGUID="7fb8b351-b5c5-4499-9efa-6f5f357f5c23" CreationDate="2010-11-29T10:45:06.077" UserId="210" Comment="fixed typo" Text="Just leave it on low heat for a while with the lid off. A shallow gentle stir now and then will help too&#xD;&#xA;&#xD;&#xA;You will probably burn the bottom layer, but that way you only lose a little, not the whole pot. An overnight pot soak remove the burnt stuff without sweat&#xD;&#xA;&#xD;&#xA;I think over milking and longer cooking makes a nicer mash. And be careful of over stirring, mash isn't whipped cream, it's just a soft texture &#xD;&#xA;&#xD;&#xA;Instead of butter to finish try a spoon of decent mayonnaise (real egg and good oil)" />
  <row Id="19568" PostHistoryTypeId="2" PostId="9560" RevisionGUID="c897328b-6031-460a-8e88-0ceb745dc65d" CreationDate="2010-11-29T10:53:11.267" UserId="359" Text="I have the 1896 version, and I *voraciously* read the thing cover to cover. It was terribly interesting, in an historical sense. &#xD;&#xA;&#xD;&#xA;I have never, ever cooked out of it." />
  <row Id="19569" PostHistoryTypeId="2" PostId="9561" RevisionGUID="ff33fb1b-c6af-4f50-9122-870b0a48e398" CreationDate="2010-11-29T11:51:35.720" UserId="3550" Text="Silly, silly me.&#xD;&#xA;&#xD;&#xA;As Jefromi suggested earlier, the largest contributor to the fact it takes that much longer is probably the fact that the eggs are at a different themselves at the moment I put them in.&#xD;&#xA;I used to store eggs in a cupboard; now I store them in the refrigerator.&#xD;&#xA;&#xD;&#xA;That is not to say the other factors mentioned by Martha and Sklivvz don't add to that–they most likely do–but this seems the most reasonable, if unanticipated, explanation.&#xD;&#xA;&#xD;&#xA;Thank you all for your answers and suggestions!" />
  <row Id="19570" PostHistoryTypeId="2" PostId="9562" RevisionGUID="839c3bab-ca2f-4f3d-8e23-f013b596fa60" CreationDate="2010-11-29T12:37:50.827" UserId="3566" Text="Is there a better way of cleaning a sieve, other than stabbing at it with a brush, in a manner such as [this][1] ?&#xD;&#xA;&#xD;&#xA;I can't help but think there must be....&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wikihow.com/Clean-a-Sieve" />
  <row Id="19571" PostHistoryTypeId="1" PostId="9562" RevisionGUID="839c3bab-ca2f-4f3d-8e23-f013b596fa60" CreationDate="2010-11-29T12:37:50.827" UserId="3566" Text="Cleaning a Sieve" />
  <row Id="19572" PostHistoryTypeId="3" PostId="9562" RevisionGUID="839c3bab-ca2f-4f3d-8e23-f013b596fa60" CreationDate="2010-11-29T12:37:50.827" UserId="3566" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="19573" PostHistoryTypeId="2" PostId="9563" RevisionGUID="373d0f11-20af-489d-a7ad-162818100ce5" CreationDate="2010-11-29T13:37:05.010" UserId="3569" Text="I was recently given a 'French Rolling Pin' as a gift.  Now seriously, was i just given a fancy doll-rod; or are the French really snooty enough to consider any piece of wood round enough to roll out dough something they designed and deserving of their name. " />
  <row Id="19574" PostHistoryTypeId="1" PostId="9563" RevisionGUID="373d0f11-20af-489d-a7ad-162818100ce5" CreationDate="2010-11-29T13:37:05.010" UserId="3569" Text="Is this really a thing?" />
  <row Id="19575" PostHistoryTypeId="3" PostId="9563" RevisionGUID="373d0f11-20af-489d-a7ad-162818100ce5" CreationDate="2010-11-29T13:37:05.010" UserId="3569" Text="&lt;baking&gt;" />
  <row Id="19576" PostHistoryTypeId="2" PostId="9564" RevisionGUID="4984c4d9-5604-4865-9075-d60afa137f12" CreationDate="2010-11-29T14:00:35.670" UserId="2001" Text="A French rolling pin is a real thing. It is also a very convenient thing. I find that I have much better control over my rolling using one rather than the foolish little pins with the handles that get filthy and hurt my knuckles.&#xD;&#xA;&#xD;&#xA;As for the 'French' part of the name. I don't know, having never lived in France, whether they actually refer to that style of rolling pin as French. However, I find it extremely unlikely. Probably some English speaker coined the phrase to differentiate that style of pin as one commonly used in France. Hopefully there is a French speaker who can provide more insight. (If you didn't insult them with your question.)" />
  <row Id="19577" PostHistoryTypeId="5" PostId="9552" RevisionGUID="0e78a03b-ee0d-4af9-b529-44c8dffb40fa" CreationDate="2010-11-29T14:00:57.350" UserId="2092" Comment="added 203 characters in body" Text="I have a [Cuisinart][1] dedicated rice cooker and I [love the benefits][2].&#xD;&#xA;&#xD;&#xA;However I get a little bit of stickiness around the sides of the cooker. A friend recommends a capful of oil while cooking the rice to prevent it from sticking, but I am not sure if that's a good idea?&#xD;&#xA;&#xD;&#xA;The rice is sticking to side of the pot itself but it doesn't get burnt per se, just enough to make clean up a hassle.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cuisinart.com/products/countertop/crc-800.html&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6164/what-are-the-benefits-of-using-a-dedicated-rice-cooker-rather-than-just-cooking" />
  <row Id="19578" PostHistoryTypeId="2" PostId="9565" RevisionGUID="b6d3e9dd-3f35-46b9-b80a-0519cd58e157" CreationDate="2010-11-29T14:01:16.217" UserId="3566" Text="The French rolling pin is a useful tool in the kitchen for bakers, especially those who like to concoct pastries, roll out sugar cookies, or make shaped breads and rolls. The standard pin is usually 2 inches (5.08 cm) in circumference, and can come in varying lengths; 18 inches (45.72 cm) tends to be the most popular length. **What makes it different from other rolling pins is that it has no handles, and is tapered to a smaller circumference at each end**. It’s essentially a round, usually wooden, stick of a certain thickness.&#xD;&#xA;&#xD;&#xA;From here: [http://www.wisegeek.com/what-is-a-french-rolling-pin.htm][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-a-french-rolling-pin.htm" />
  <row Id="19579" PostHistoryTypeId="5" PostId="9563" RevisionGUID="a3c0fc7e-e499-4831-9a2e-512d215ecf3e" CreationDate="2010-11-29T14:07:32.507" UserId="41" Comment="deleted 112 characters in body; edited title; edited tags" Text="I was recently given a 'French Rolling Pin' as a gift.  To me, it just looks like a fancy doll-rod.  What exactly is it, and what is it useful for?" />
  <row Id="19580" PostHistoryTypeId="4" PostId="9563" RevisionGUID="a3c0fc7e-e499-4831-9a2e-512d215ecf3e" CreationDate="2010-11-29T14:07:32.507" UserId="41" Comment="deleted 112 characters in body; edited title; edited tags" Text="What is a French Rolling Pin?" />
  <row Id="19581" PostHistoryTypeId="6" PostId="9563" RevisionGUID="a3c0fc7e-e499-4831-9a2e-512d215ecf3e" CreationDate="2010-11-29T14:07:32.507" UserId="41" Comment="deleted 112 characters in body; edited title; edited tags" Text="&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="19582" PostHistoryTypeId="2" PostId="9566" RevisionGUID="042d44ba-0672-4bcd-a4e5-7491790fd510" CreationDate="2010-11-29T14:48:50.553" UserId="41" Text="You could get yourself a specialized [sieve brush][1] - the things are meant for mining sieves but cooking sieves are generally the same size (0.5mm - 1.0mm, the latter being the [no. 16][2] that the first link is talking about).  I haven't seen any of these sitting in home kitchens - could be that they aren't effective on cooking sieves, but more likely, cooks just don't know or care that they exist.&#xD;&#xA;&#xD;&#xA;For the truly dedicated, you could get yourself a [studded sieve cleaner][3] or the similar triangle kind with [brushes][4].  These are meant for cleaning *really* fine sieves, as in flour mill equipment, so whether or not it would be useful to you depends on what kind (mesh density) of sieve you have.&#xD;&#xA;&#xD;&#xA;Or, if you could loads of money to blow, you could go all out and get yourself an [ultrasonic sieve cleaner][5].  Of course, we're now talking about products that don't even *have* a list price, so if you have to ask, you can't afford it.&#xD;&#xA;&#xD;&#xA;Here's perhaps the most interesting option for those of you at home, though: I noticed companies out there selling [rubber balls][6] as sieve cleaners, so I was curious whether or not one could just use an ordinary rubber ball.  I happened to have one of those big squishy stress-reliever balls sitting around and gave it a shot on my 8&quot; sieve/strainer that had some sediment stuck on it - and guess what, it works!  It's not perfect, it didn't get every last grain out, but I only had to rub the inside a couple of times with the ball to get out the vast majority of &quot;dirt&quot;.  So there's your &quot;home remedy&quot; for cooks on the cheap.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.globalgilson.com/productDisplay.asp?model=TSA-170&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Mesh_%28scale%29#Sieve_sizing_and_conversion_charts&#xD;&#xA;  [3]: http://www.filip-gmbh.com/en/noppensiebreiniger.htm&#xD;&#xA;  [4]: http://www.filip-gmbh.com/en/siebreinigungsbuersten.htm&#xD;&#xA;  [5]: http://www.tovatech.com/ultrasonic-cleaner/applications/ultrasonic-seive-cleaner.php&#xD;&#xA;  [6]: http://www.mill-industry.com/Rubber%20Ball.html" />
  <row Id="19583" PostHistoryTypeId="2" PostId="9567" RevisionGUID="e91753c3-a9f3-42b8-9b26-1bb7b50bb9b7" CreationDate="2010-11-29T15:36:20.570" UserId="1393" Text="I've never found this to be a big problem. If I have something dry in there, I give it a few whacks on the divider in my sink, then run it under hot water and scrub with a sponge for a minute. If there is something really stuck on, I might soak it in hot water first. Or if I have room, I'll throw them in the dishwasher. What do you have on your sieve that is giving you particular trouble?" />
  <row Id="19584" PostHistoryTypeId="2" PostId="9568" RevisionGUID="b7434ad8-971a-45ca-9471-8a4cdc111d3c" CreationDate="2010-11-29T17:14:31.883" UserId="1762" Text="I've never cooked tofu before and I appreciate that using a store-bought jar of curry sauce and expecting it to work nicely may be a little optimistic.&#xD;&#xA;&#xD;&#xA;However, what cooking method should I use to cook the tofu before placing it in the sauce (Korma/Tikka Massala) (presumably not for very long, it'd already be cooked) and serving with rice?&#xD;&#xA;&#xD;&#xA;I'd hazard a guess that frying it is the best option but should I just fry it and leave it at that or ought I use some herbs and spices?" />
  <row Id="19585" PostHistoryTypeId="1" PostId="9568" RevisionGUID="b7434ad8-971a-45ca-9471-8a4cdc111d3c" CreationDate="2010-11-29T17:14:31.883" UserId="1762" Text="How to replace chicken with tofu in a curry" />
  <row Id="19586" PostHistoryTypeId="3" PostId="9568" RevisionGUID="b7434ad8-971a-45ca-9471-8a4cdc111d3c" CreationDate="2010-11-29T17:14:31.883" UserId="1762" Text="&lt;tofu&gt;" />
  <row Id="19587" PostHistoryTypeId="2" PostId="9569" RevisionGUID="aae98f00-77df-4afe-9a14-855fa39d9da4" CreationDate="2010-11-29T17:30:08.187" UserId="2047" Text="A few weeks ago, I had a very strange experience making udon noodles. Almost instantly after adding the dried noodles to boiling water, and giving a slight stir, they began to break apart. After a few minutes, there was not a single piece longer than one inch. They didn't taste much like udon either, as they were not in the least bit plump or firm.&#xD;&#xA;&#xD;&#xA;This was a different brand than I've used before, and they were labeled &quot;organic&quot;. We assumed they were just bad noodles (they tasted somewhat of soggy cardboard), and threw them out.&#xD;&#xA;&#xD;&#xA;Last night, I was trying to make udon once again, from a different pack (of a different brand). The same thing happened: noodles broke up, and tasted bland and mushy. The only thing this brand had in common with the previous pack is that they are both labeled &quot;organic&quot;, and they were both in a cabinet for several months. One brand was American, but the other label was mostly in Korean. Also, I think my wife bought both of these packages, whereas I've always bought them before.&#xD;&#xA;&#xD;&#xA;So, my multipart question is:&#xD;&#xA;&#xD;&#xA;1. Has anyone had this happen with *any* kind of noodle before? Any explanation?&#xD;&#xA;1. Is there some difference in &quot;organic&quot; udon that makes it do this? Some additive that is omitted? I don't have another package in front of me right now to compare, but my two failed packages only contain wheat flour and salt. How could that be wrong?&#xD;&#xA;1. Could the age of the noodles caused this? I've never seen old spaghetti noodles fall apart like this...&#xD;&#xA;1. Should my wife be banned from buying udon noodles?" />
  <row Id="19588" PostHistoryTypeId="1" PostId="9569" RevisionGUID="aae98f00-77df-4afe-9a14-855fa39d9da4" CreationDate="2010-11-29T17:30:08.187" UserId="2047" Text="Mysterious Disintegrating Udon noodles" />
  <row Id="19589" PostHistoryTypeId="3" PostId="9569" RevisionGUID="aae98f00-77df-4afe-9a14-855fa39d9da4" CreationDate="2010-11-29T17:30:08.187" UserId="2047" Text="&lt;noodles&gt;" />
  <row Id="19590" PostHistoryTypeId="2" PostId="9570" RevisionGUID="722ae0aa-fed9-4d2e-bd4a-d8567e7bdccc" CreationDate="2010-11-29T17:43:53.480" UserId="2047" Text="If you're going to be adding a curry sauce, there's no need to just throw on some extra herbs and spices.&#xD;&#xA;&#xD;&#xA;Use an extra-firm tofu, and make sure you drain/press out any extra water before frying. Wrap your tofu block in paper/kitchen towels, place a plate with some additional weight (not too much, a few pounds will do), and let it sit up to an hour before slicing and frying." />
  <row Id="19594" PostHistoryTypeId="2" PostId="9572" RevisionGUID="ffd23859-49d8-4f2b-8e8e-c8c625b2d14b" CreationDate="2010-11-29T18:27:31.713" UserId="1393" Text="If the first brand was Eden, I can confirm that those are awful udon. Nothing like the real thing. I can't remember them actually disintegrating, but I kind of wish they had so I hadn't bothered to eat them." />
  <row Id="19595" PostHistoryTypeId="2" PostId="9573" RevisionGUID="8119f329-0997-4350-8990-72ab7ffd2e0d" CreationDate="2010-11-29T19:09:41.497" UserId="3491" Text="Like many people, I rely on coffee in the morning to really get me going for the day. I always use more than the directions require to get more caffeine for that extra morning jolt.&#xD;&#xA;&#xD;&#xA;How much ground coffee should I use to reach caffeine critical mass in my brew? Is there a formula for volume of grounds per unit of water that I can use so I can get the maximum caffeine experience without wasting coffee?" />
  <row Id="19596" PostHistoryTypeId="1" PostId="9573" RevisionGUID="8119f329-0997-4350-8990-72ab7ffd2e0d" CreationDate="2010-11-29T19:09:41.497" UserId="3491" Text="How can I maximize the caffeine content of my coffee?" />
  <row Id="19597" PostHistoryTypeId="3" PostId="9573" RevisionGUID="8119f329-0997-4350-8990-72ab7ffd2e0d" CreationDate="2010-11-29T19:09:41.497" UserId="3491" Text="&lt;coffee&gt;&lt;water&gt;&lt;caffeine&gt;" />
  <row Id="19599" PostHistoryTypeId="2" PostId="9574" RevisionGUID="b67064b9-450d-4b5d-955e-da276805e31f" CreationDate="2010-11-29T19:42:41.227" UserId="3432" Text="Organic merely tells you that the wheat that was grown, was grown in a more environmentally friendly way, ie. without the aid of pesticides.  That on its own will have no effect on noodle stability.&#xD;&#xA;&#xD;&#xA;They may be poor quality noodles, have gluten level issues, are they also wholewheat, do your regular udon have some form of strengthening additive like with ramen?  Many noodles have *kansui* added, or whatever passes for that chemically (sodium carbonate) added to strengthen the dough.  Of course it may not have been kneaded enough, too old, too dry.&#xD;&#xA;" />
  <row Id="19600" PostHistoryTypeId="2" PostId="9575" RevisionGUID="15051421-e9dd-4850-aa34-0e67cec2e2f2" CreationDate="2010-11-29T19:54:22.277" UserId="3432" Text="To carry on from what Bob said.&#xD;&#xA;&#xD;&#xA;The choice of tofu is all important, there are so many different kinds and some would be repulsive in a curry, any silken tofu form for instance.  Extra-firm is necessary, by all means press out extra water before frying, this is mainly necessary if the tofu you buy comes suspended in water.&#xD;&#xA;&#xD;&#xA;Flavoured extra-firm tofu is fine if the flavour will go with the curry sauce.  I can obtain a variety called [&quot;Tofu Rosso&quot;][1] in the UK, made by Taifun (all their tofu is excellent by the way), which goes very well in curries as it is spiced throughout with paprika and chili, and contains tomatoes and garlic.&#xD;&#xA;&#xD;&#xA;Plain tofu will just take up the flavour from the sauce, though if you fry the tofu a lot first then the sauce will not penetrate far.  I quite like marinading plain tofu first, unnecessary in the way it is unnecessary to marinade chicken first - but chicken tikka is quite popular, and it works well with tofu.&#xD;&#xA;&#xD;&#xA;Do lightly fry the tofu before adding it to the curry, the texture improves for it in my opinion, if you over fry it, it can go hard externally like bacon does.&#xD;&#xA;&#xD;&#xA;***NB.*** Are you cooking for a vegan or just curious?  If cooking for a lacto-ovo-vegetarian, you can disregard this point, but if a vegan, Korma and Tikka Masala sauces are rarely free from dairy unless they are using solely coconut cream/milk.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.taifun-tofu.de/en/produkte/taifun_tofu_produkte.php?NID1=3&amp;NID2=3&amp;NID3=0&amp;ProdGr=3" />
  <row Id="19601" PostHistoryTypeId="2" PostId="9576" RevisionGUID="6d641365-c931-4b29-aa5a-196aa92c05a1" CreationDate="2010-11-29T20:17:49.683" UserId="2010" Text="If all you are after is caffine I'd just buy some caffine pills, you can get 16 packs here in the UK.  If it must be in coffee then dissolve a couple in a normal brew.&#xD;&#xA;&#xD;&#xA;However I must say I wouldnt recommend it - overdosing on caffine is bad - especially on a regular basis." />
  <row Id="19602" PostHistoryTypeId="2" PostId="9577" RevisionGUID="aab89abf-8cbd-4639-833c-1a8f2849a685" CreationDate="2010-11-29T20:32:15.757" UserId="2047" Text="If you want to take in twice the amount of caffeine, why can't you just drink twice the amount of coffee? If you start messing with the ratio of bean to water, or trying other tricks, you're likely to just get bad tasting coffee." />
  <row Id="19603" PostHistoryTypeId="2" PostId="9578" RevisionGUID="ed24110a-8675-49dc-939f-1a65b7ea2039" CreationDate="2010-11-29T20:38:05.387" UserId="1687" Text=" 1. Start with a bean with more naturally-occurring caffeine.&#xD;&#xA;&#xD;&#xA; Colombia Excelso 1.37%&lt;br /&gt;&#xD;&#xA; Colombia Supremo 1.37%&lt;br /&gt;&#xD;&#xA; Indian Mysore 1.37%&lt;br /&gt;&#xD;&#xA;&#xD;&#xA; 2. Prepare the coffee in a manner that produces the most caffeine.&#xD;&#xA;&#xD;&#xA; drip: 1 cup (7 oz, 207 ml) = 115–175 mg.&lt;br /&gt;&#xD;&#xA; brewed: 1 cup (7 oz, 207 ml) = 80–135 mg.&lt;br /&gt;&#xD;&#xA; espresso: 1 shot (1.5–2 oz, 45–60 ml) = 100 mg&lt;br /&gt;&#xD;&#xA;&#xD;&#xA;Taken from http://en.wikipedia.org/wiki/Coffee" />
  <row Id="19604" PostHistoryTypeId="2" PostId="9579" RevisionGUID="be6db8bb-942c-4a64-9b04-d3130e4a6de6" CreationDate="2010-11-29T20:38:05.740" UserId="3574" Text="I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy.  Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar.  The base is usually covered in quite a bit of cornmeal.&#xD;&#xA;&#xD;&#xA;I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour, more oil, less oil, drier dough, wetter dough etc. and I've have always kneaded well for at least 12 minutes.  My base turns out soft but always comes apart really easily, far from the chewy and stretchy nature of a typical takeaway base.&#xD;&#xA;&#xD;&#xA;I do not have a pizza oven, my oven can only reach a maximum of 450C.&#xD;&#xA;&#xD;&#xA;So does anybody know the secret to a good takeaway style base?" />
  <row Id="19605" PostHistoryTypeId="1" PostId="9579" RevisionGUID="be6db8bb-942c-4a64-9b04-d3130e4a6de6" CreationDate="2010-11-29T20:38:05.740" UserId="3574" Text="How can I get a takeaway style pizza base?" />
  <row Id="19606" PostHistoryTypeId="3" PostId="9579" RevisionGUID="be6db8bb-942c-4a64-9b04-d3130e4a6de6" CreationDate="2010-11-29T20:38:05.740" UserId="3574" Text="&lt;bread&gt;&lt;pizza&gt;" />
  <row Id="19607" PostHistoryTypeId="2" PostId="9580" RevisionGUID="582447b6-9656-4396-a9f3-3e183bdbe5c8" CreationDate="2010-11-29T20:41:31.773" UserId="3574" Text="Buy cheap robusta coffee instead of expensive arabica coffee.  Robusta has about twice as much caffeine as arabica.  If you're only drinking coffee for the caffeine then buying arabica is a waste of money." />
  <row Id="19608" PostHistoryTypeId="2" PostId="9581" RevisionGUID="ac29969d-ce70-48ee-b42f-5c59fe9e53ac" CreationDate="2010-11-29T21:02:57.310" UserId="2845" Text="It is kind of annoying to buy broccoli and pay per weight when there's this huge and heavy stem, so I was wondering what I could do with it?&#xD;&#xA;&#xD;&#xA;I know that it can be cut and steamed/cooked like the rest of the sprouts, but are there any specialities for it?" />
  <row Id="19609" PostHistoryTypeId="1" PostId="9581" RevisionGUID="ac29969d-ce70-48ee-b42f-5c59fe9e53ac" CreationDate="2010-11-29T21:02:57.310" UserId="2845" Text="What to do with broccoli stalk?" />
  <row Id="19610" PostHistoryTypeId="3" PostId="9581" RevisionGUID="ac29969d-ce70-48ee-b42f-5c59fe9e53ac" CreationDate="2010-11-29T21:02:57.310" UserId="2845" Text="&lt;vegetables&gt;" />
  <row Id="19611" PostHistoryTypeId="2" PostId="9582" RevisionGUID="b3eae77d-8820-4b80-8cce-4ebb09c474ea" CreationDate="2010-11-29T21:14:37.980" UserId="3203" Text="Just slice it into thin discs (a mandoline is quick) and the kids use it as chips'n'dip. Try some natural or Greek style yoghurt and whole seed mustard as a dip. Very crunchy and tasty&#xD;&#xA;&#xD;&#xA;If the skin is dry or blotchy I quickly run the potato peeler over it first&#xD;&#xA;&#xD;&#xA;Otherwise, just grating it into soups or stews is a nice vegetable filler&#xD;&#xA;" />
  <row Id="19612" PostHistoryTypeId="2" PostId="9583" RevisionGUID="8b1c04a8-57a7-432e-b75b-ab9271545982" CreationDate="2010-11-29T21:17:02.550" UserId="1294" Text="So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to flavor the ground beef.&#xD;&#xA;&#xD;&#xA;However, after a particularly tired night where I reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends.&#xD;&#xA;&#xD;&#xA;Typically speaking, I use a blend of:&#xD;&#xA;&#xD;&#xA; - Chili Powder&#xD;&#xA; - Chipotle Powder&#xD;&#xA; - Cumin&#xD;&#xA; - Mustard Powder&#xD;&#xA; - Freshly Cracked Black Pepper&#xD;&#xA; - Touch of Salt&#xD;&#xA; - Cinnamon (just a touch for some&#xD;&#xA;   sweetness)&#xD;&#xA;&#xD;&#xA;I brown the beef, drain off the fat, and then get it back in the pan to simmer in a mix of red wine vinegar and water for volume. When about half of the liquid is gone, I then add the spice mix.&#xD;&#xA;&#xD;&#xA;Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really impart itself enough to the point I'd like. Likewise, there's only a hint of the vinegar flavor, which isn't necessarily a bad thing when all of the other flavors are weak, but if the other flavors came more to life, I'd expect the vinegar flavor to be at least a bit bolder as well.&#xD;&#xA;&#xD;&#xA;Is there an ingredient I'm missing for this type of cooking that aids in making those flavors really stick to the beef? Or is this possibly just a case of &quot;add more X&quot;? Possibly a technique / timing issue? Alternatively, is there a spice out there that you could recommend as a stronger version of any of said ingredients? I'd really like to NOT overload the salt levels, and I'd also prefer to keep straining off the fat from the browning process.&#xD;&#xA;&#xD;&#xA;Thanks in advance!" />
  <row Id="19613" PostHistoryTypeId="1" PostId="9583" RevisionGUID="8b1c04a8-57a7-432e-b75b-ab9271545982" CreationDate="2010-11-29T21:17:02.550" UserId="1294" Text="Help with ground beef seasoning: flavors are weak" />
  <row Id="19614" PostHistoryTypeId="3" PostId="9583" RevisionGUID="8b1c04a8-57a7-432e-b75b-ab9271545982" CreationDate="2010-11-29T21:17:02.550" UserId="1294" Text="&lt;beef&gt;&lt;seasoning&gt;" />
  <row Id="19615" PostHistoryTypeId="2" PostId="9584" RevisionGUID="d40dfae1-46e0-4eed-bdcc-662073529458" CreationDate="2010-11-29T21:17:25.343" UserId="2047" Text="When cooking the stalk, you should peel the outside first (just use a swivel peeler and take the outer skin off) before slicing it up. The outer layer can be a bit tough. Also, be sure to cut it fairly thin so it will cook at the same time as the florets." />
  <row Id="19617" PostHistoryTypeId="2" PostId="9585" RevisionGUID="11670c95-0e1c-45e9-beae-7aeef8a264ad" CreationDate="2010-11-29T21:27:30.607" UserId="2047" Text="To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.&#xD;&#xA;&#xD;&#xA;Your spice mixtures may also contain some form of MSG. You can get a similar umami &quot;punch&quot; by adding a dash of Worcestershire sauce." />
  <row Id="19618" PostHistoryTypeId="5" PostId="7497" RevisionGUID="0cf0b2cb-8f19-49d0-80fa-e1abaeb1ec01" CreationDate="2010-11-29T21:39:39.593" UserId="1887" Comment="added 2 characters in body" Text="A product labeled kosher dairy will not automatically be okay for vegetarians. Kosher gelatin simply has been processed enough that the source is no longer identifiable -- it doesn't mean that it's not from a meat source to start with. Be careful to find out the rules for the particular kosher certification agency before relying on that. &#xD;&#xA;&#xD;&#xA;Incidentally, unless the kosher certification specifically says that it's meat or dairy, the product is most likely pareve (the other category -- contains neither meat nor dairy, so can be eaten with either). &#xD;&#xA;&#xD;&#xA;In addition, according to Ashkenazi (Eastern European Jewish) tradition, fish is not considered to be meat, but pareve. So if you avoid meat, kosher gelatin may still contain fish." />
  <row Id="19619" PostHistoryTypeId="2" PostId="9586" RevisionGUID="eda2d9b2-f05b-4be7-aed9-fc82f16c3430" CreationDate="2010-11-29T21:42:13.897" UserId="1236" Text="There is liquid caffeine you can add if you're just in it for the caffeine jolt.  A capful of [5150 juice][1] is 83mg and is comparatively extremely cheap when weighed against pre-made energy drinks and 5 hour energy. &#xD;&#xA;&#xD;&#xA;You can add it directly to the coffee, which will make the coffee much more bitter, or you can take a shot of it and then drink your coffee as normal.&#xD;&#xA;&#xD;&#xA;I can say from experience that although I am finding myself more and more immune to coffee, soda, and 5-hour energy, 5150 still works (and works well, and fast).  Perhaps it's because so much of the caffeine is absorbed in the mouth.&#xD;&#xA;&#xD;&#xA;Without wanting to preach, I wanted to say, as NBenatar mentioned: no matter what route you go, be careful.  I also know from experience that [caffeine addiction is very bad,][2] and actually makes you [significantly more tired][3].  Over time you need the morning caffeine just to reach energy levels that normal people experience without any caffeine.  From the second article:&#xD;&#xA;&#xD;&#xA;&gt; The millions of people who depend on a&#xD;&#xA;&gt; shot of coffee to kickstart their day&#xD;&#xA;&gt; are no more alert than those who are&#xD;&#xA;&gt; not regular coffee drinkers, say&#xD;&#xA;&gt; researchers.&#xD;&#xA;&gt; &#xD;&#xA;&gt; A cup of coffee, suggests a study,&#xD;&#xA;&gt; only counteracts the effects of&#xD;&#xA;&gt; caffeine withdrawal that has built up&#xD;&#xA;&gt; overnight.&#xD;&#xA;&#xD;&#xA;I can say with all honesty, the first week of drastically cutting back my caffeine really sucked, but now I'm more alert in the morning than my colleagues who drink coffee like it's their job...though, we're programmers, so I guess it kind of is their job :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.5150juice.com&#xD;&#xA;  [2]: http://www.naturalnews.com/012352.html&#xD;&#xA;  [3]: http://www.guardian.co.uk/science/2010/jun/02/drinking-coffee-alert-caffeine" />
  <row Id="19620" PostHistoryTypeId="2" PostId="9587" RevisionGUID="23bb3c01-b60c-4156-a1e6-a5a0adb00ce9" CreationDate="2010-11-29T21:49:04.290" UserId="231" Text="If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. [The recipe I started from][1] calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:&#xD;&#xA;&#xD;&#xA; - 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I  made it)&#xD;&#xA; - 1 tbsp. pepper&#xD;&#xA; - 1 tbsp. cumin&#xD;&#xA; - 1 1/2 tbsp. chili powder ( light or dark )&#xD;&#xA; - 1 tbsp. garlic powder (I usually use minced garlic)&#xD;&#xA; - 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)&#xD;&#xA; - 4 bay leaves (It's stewing for hours to break down the meat)&#xD;&#xA; - Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)&#xD;&#xA;&#xD;&#xA;I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.&#xD;&#xA;&#xD;&#xA;  [1]: http://onestopcook.wordpress.com/2008/01/10/authentic-mexican-style-shredded-beef-tacos/" />
  <row Id="19621" PostHistoryTypeId="2" PostId="9588" RevisionGUID="30d6f62c-ee00-429e-940a-cb811122151c" CreationDate="2010-11-29T21:51:14.190" UserId="3203" Text="I find the secret to getting the right flavour is a couple of tablespoons of bean powder or just left over refried beans into the water (no vinegar). This makes the spices sauce up and stick to the meat&#xD;&#xA;&#xD;&#xA;If you want the acid taste, squeeze some lime or lemon over while assembling the burrito&#xD;&#xA;&#xD;&#xA;Instead of ground beef, try a good cut of beef and slice thinly (5 to 10 mm) into short strips. This holds more meat flavour and coats well too. This way you will use less meat, and can select for lower fat levels too&#xD;&#xA;&#xD;&#xA;Light roasting the spices before grinding is always a great booster&#xD;&#xA;" />
  <row Id="19622" PostHistoryTypeId="2" PostId="9589" RevisionGUID="ffd1e3e1-92fd-4695-8906-b7a4e5221be1" CreationDate="2010-11-29T21:58:52.013" UserId="1816" Text="For a chewy pizza base, use bread flour.  Do not use oil.  Bread flour has a higher protein content that will help gluten form.  Gluten makes the connections that keep dough together.  Fat inhibits gluten formation.  &#xD;&#xA;&#xD;&#xA;A recipe of just water, flour, salt, and yeast mixed, kneaded, allowed to rise until doubled, and then rolled out will get you what you want.  Make sure to roll out quite thin.  Preheat your oven absolutely as high as it goes with a stone inside.  Put your toppings on maximum one minute before they go into the oven so that the sauce does not make your dough soft.  Place pizza on preheated pizza stone - cooking time at high temperatures will be quite short (max 10 minutes)." />
  <row Id="19623" PostHistoryTypeId="2" PostId="9590" RevisionGUID="cc88055a-1ae4-487f-8122-255c005e4f27" CreationDate="2010-11-29T22:18:00.777" UserId="220" Text="Use lighter roast coffee: caffeine burns off as the roast darkens.  All other things equal, though, the stronger the cup of coffee, the more caffeine will be in it.  You aren't going to reach caffeine saturation just by brewing (even very) strong coffee.  So brew coffee with lighter roasted beans to your maximum desired strength.  " />
  <row Id="19624" PostHistoryTypeId="5" PostId="9587" RevisionGUID="97a51fc3-857a-4273-bf59-ca4a61f1802f" CreationDate="2010-11-29T22:24:38.703" UserId="231" Comment="added 12 characters in body" Text="If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more flavourful. I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. [The recipe I started from][1] calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:&#xD;&#xA;&#xD;&#xA; - 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I  made it)&#xD;&#xA; - 1 tbsp. pepper&#xD;&#xA; - 1 tbsp. cumin&#xD;&#xA; - 1 1/2 tbsp. chili powder ( light or dark )&#xD;&#xA; - 1 tbsp. garlic powder (I usually use minced garlic)&#xD;&#xA; - 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)&#xD;&#xA; - 4 bay leaves (It's stewing for hours to break down the meat)&#xD;&#xA; - Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)&#xD;&#xA;&#xD;&#xA;I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.&#xD;&#xA;&#xD;&#xA;  [1]: http://onestopcook.wordpress.com/2008/01/10/authentic-mexican-style-shredded-beef-tacos/" />
  <row Id="19625" PostHistoryTypeId="2" PostId="9591" RevisionGUID="58863dd4-3af4-4515-9b15-cedf57ef225b" CreationDate="2010-11-29T23:05:03.377" UserId="3554" Text="Have you try Yerba Mate tea? It has similar effect as coffee and it is way healthier for you. You could drink more than a cup a day too!&#xD;&#xA;&#xD;&#xA;It is believe to have cholesterol lowering properties (along with antiobesity properties) and contains minerals as well.&#xD;&#xA;&#xD;&#xA;Having different flavors keeps it interesting too!" />
  <row Id="19626" PostHistoryTypeId="2" PostId="9592" RevisionGUID="73408ae0-fd67-469a-b9c7-77622ac76f22" CreationDate="2010-11-29T23:24:52.410" UserId="3550" Text="Being visually impaired, looking at the color of a utensil doesn't tell me whether it's silver or not, so I'm wondering if there are other easy ways than simply &quot;tasting the utensil&quot; to tell if it is silver or (stainless) steel.&#xD;&#xA;&#xD;&#xA;I'm wondering mainly because I've understood placing silver items in the dishwasher may cause discoloration in both the stainless steel and the silver itself.&#xD;&#xA;" />
  <row Id="19627" PostHistoryTypeId="1" PostId="9592" RevisionGUID="73408ae0-fd67-469a-b9c7-77622ac76f22" CreationDate="2010-11-29T23:24:52.410" UserId="3550" Text="How do I recognize a silver utensil?" />
  <row Id="19628" PostHistoryTypeId="3" PostId="9592" RevisionGUID="73408ae0-fd67-469a-b9c7-77622ac76f22" CreationDate="2010-11-29T23:24:52.410" UserId="3550" Text="&lt;stainless-steel&gt;&lt;utensils&gt;" />
  <row Id="19629" PostHistoryTypeId="5" PostId="9579" RevisionGUID="037d9e1e-96a3-42ad-9748-e8386b9e8ac4" CreationDate="2010-11-29T23:37:50.007" UserId="3574" Comment="250C not 450C" Text="I would like to make a pizza base that is similar to takeaway pizza, in other words a base that is quite thick, spongy, chewy and stretchy.  Domino's and Papa Johns are examples of the kind of base, but most takeaway pizza places do something similar.  The base is usually covered in quite a bit of cornmeal.&#xD;&#xA;&#xD;&#xA;I have tried all sorts of ways, plain flour, strong bread flour, extra strong bread flour, more oil, less oil, drier dough, wetter dough etc. and I've have always kneaded well for at least 12 minutes.  My base turns out soft but always comes apart really easily, far from the chewy and stretchy nature of a typical takeaway base.&#xD;&#xA;&#xD;&#xA;I do not have a pizza oven, my oven can only reach a maximum of 250C.&#xD;&#xA;&#xD;&#xA;So does anybody know the secret to a good takeaway style base?" />
  <row Id="19630" PostHistoryTypeId="2" PostId="9593" RevisionGUID="0d5c4e75-2f53-492f-9c9d-00bbb96b6be8" CreationDate="2010-11-29T23:57:01.403" UserId="3576" Text="This isn't a perfect test, but a magnet won't stick to a silver utensil whereas it will stick to most other metal utensils (i.e., stainless steel)." />
  <row Id="19631" PostHistoryTypeId="2" PostId="9594" RevisionGUID="574db48b-ce98-4f0d-bd40-68368c510f17" CreationDate="2010-11-30T00:13:36.047" UserId="3577" Text="Draining all of the fat will most certainly reduce flavor...so my first choice would be to keep some of it in the pan.  Use it to heat up your spices and don't add any water.  That is definitely lowering flavor impact.  If you need to add a liquid, why not try some beef stock?" />
  <row Id="19632" PostHistoryTypeId="6" PostId="9579" RevisionGUID="f9b0257a-3489-4527-8bac-90e45500171f" CreationDate="2010-11-30T00:54:59.350" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;pizza&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="19633" PostHistoryTypeId="6" PostId="9569" RevisionGUID="609545ab-2744-4204-8e7a-5674b74b16c3" CreationDate="2010-11-30T00:56:22.483" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;noodles&gt;&lt;japanese-cuisine&gt;" />
  <row Id="19634" PostHistoryTypeId="2" PostId="9595" RevisionGUID="4faf5bf4-66ea-4c3a-ab88-fe3855b5bf08" CreationDate="2010-11-30T01:34:32.127" UserId="1759" Text="How does one crack open a brasil nut in order to get the whole nut? When I go to the store I can get entire nut meats. Unfortunately, with whole nuts, it's a pain." />
  <row Id="19635" PostHistoryTypeId="1" PostId="9595" RevisionGUID="4faf5bf4-66ea-4c3a-ab88-fe3855b5bf08" CreationDate="2010-11-30T01:34:32.127" UserId="1759" Text="brasil nuts cracking?" />
  <row Id="19636" PostHistoryTypeId="3" PostId="9595" RevisionGUID="4faf5bf4-66ea-4c3a-ab88-fe3855b5bf08" CreationDate="2010-11-30T01:34:32.127" UserId="1759" Text="&lt;technique&gt;" />
  <row Id="19637" PostHistoryTypeId="6" PostId="9595" RevisionGUID="133a77c3-27c9-494b-b797-fae663fbe820" CreationDate="2010-11-30T01:39:34.553" UserId="41" Comment="edited tags" Text="&lt;nuts&gt;" />
  <row Id="19638" PostHistoryTypeId="2" PostId="9596" RevisionGUID="85e78620-bb4c-450d-9f8a-482e51ecdd63" CreationDate="2010-11-30T01:44:27.090" UserId="318" Text="Here's an oddball that I [heard about on NPR (food scientist Harold McGee (someone should tell him about this site!))][1]: **ice packs on the breasts for one hour before cooking.** &#xD;&#xA;&#xD;&#xA;Sounds weird? Yeah I thought so too. I've cooked about 6 turkeys in my time and this method yielded by far the best breast meat. &#xD;&#xA;&#xD;&#xA;Why? Because there are two kinds of meat. So you want them to cook at different rates. There are a few methods to do this, but the ice pack is the only method I've heard of that leaves a nice looking intact bird. &#xD;&#xA;&#xD;&#xA;Place one ice pack on each breast and hold them in place with gauze wraps. Let the turkey come up to room temp. Then proceed to cook normally. I tested this out this Thanksgiving and it resulted in breast meat that was much more succulent. The breast meat started out at 42 F and ended at 160 F while the thigh meat started at 54 F and ended at 172 F. The important thing here is that the temperature difference that you started with is the temperature difference you end with. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.npr.org/templates/story/story.php?storyId=4265051" />
  <row Id="19639" PostHistoryTypeId="5" PostId="9595" RevisionGUID="d2d1f121-9901-45e7-a983-04a8b0265d11" CreationDate="2010-11-30T01:58:12.853" UserId="1759" Comment="add" Text="How does one crack open a brasil nut in order to get the whole nut? When I go to the store I can get entire nut meats. Unfortunately, with whole nuts, it's a pain.&#xD;&#xA;&#xD;&#xA;I've used the nutcracker longitudinally and horizontally and/or both, but the nut never comes out whole. " />
  <row Id="19640" PostHistoryTypeId="2" PostId="9597" RevisionGUID="afae8c76-6bb0-4bed-920c-2d7a31c2c182" CreationDate="2010-11-30T02:01:09.663" UserId="2882" Text="[From here][1]&#xD;&#xA;&#xD;&#xA;Freeze Brazil nuts, or soak them in water for several hours before cracking.&#xD;&#xA;&#xD;&#xA;Stand frozen nuts with the point facing up and hit with a hard object, such as a hammer, to crack.&#xD;&#xA;&#xD;&#xA;Crack soaked nuts with a nutcracker. Place the nut in the grip of the nutcracker so that the seam of the shell is subjected to the direct force.&#xD;&#xA;&#xD;&#xA;Use minimum force necessary to split the shell when squeezing, in order to avoid crushing the nut kernel inside. Rotate the nut while squeezing so the shell cracks slowly.&#xD;&#xA;&#xD;&#xA;Extract the kernel from the shell.&#xD;&#xA;&#xD;&#xA;Allow the kernels of soaked nuts to dry for a few hours after cracking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Read more: How to Crack Nuts | eHow.com http://www.ehow.com/how_10768_crack-nuts.html#ixzz16j8GzCOo&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_10768_crack-nuts.html" />
  <row Id="19641" PostHistoryTypeId="2" PostId="9598" RevisionGUID="7b49d908-801e-45fe-b072-aa7d317297e9" CreationDate="2010-11-30T02:57:42.613" UserId="950" Text="I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots, chives, scallions and leeks), as well as spicy food (so that excludes chilis and piquant spices). I have seen [Substitute for onions and garlic](http://cooking.stackexchange.com/questions/2596/substitute-for-onions-and-garlic) but because the suggestions there are pretty much other alliums, it is not very helpful for my purposes.&#xD;&#xA;&#xD;&#xA;Because onions tends to be in a lot of things (if nothing else, as half of a mirepoix, which tends to appear in many recipes, and is also the base of stocks, which makes things complicated -- I am not 100% sure if the two degrees of separation from onion to stock to whatever the stock is used for is enough to make it &quot;safe&quot;, and unfortunately I won't have time to make an onion-less stock), I am not really sure what I can use instead.&#xD;&#xA;&#xD;&#xA;I realize that it might be hard to *substitute* onions and garlic with other similar tasting ingredients without using other alliums, so instead, I am looking for suggestions to *replace* onions and garlic with things that will still let me cook flavourful food. For example, is there something other than onion that I can use with celery and carrot to replace a mirepoix?&#xD;&#xA;&#xD;&#xA;Any suggestions would be greatly appreciated!" />
  <row Id="19642" PostHistoryTypeId="1" PostId="9598" RevisionGUID="7b49d908-801e-45fe-b072-aa7d317297e9" CreationDate="2010-11-30T02:57:42.613" UserId="950" Text="Replacement for alliums?" />
  <row Id="19643" PostHistoryTypeId="3" PostId="9598" RevisionGUID="7b49d908-801e-45fe-b072-aa7d317297e9" CreationDate="2010-11-30T02:57:42.613" UserId="950" Text="&lt;substitutions&gt;&lt;allium&gt;" />
  <row Id="19644" PostHistoryTypeId="2" PostId="9599" RevisionGUID="0cc173b9-a9a7-4723-9da6-1d21ec8c3dc0" CreationDate="2010-11-30T03:24:44.797" UserId="3580" Text="When I make taco seasoning, I also add oregano.  I usually add a pinch of sugar for sweetness, but your cinnamon works for that, too.  I also like a little paprika and cayenne, but your chipotle will work for that, too, but I bet oregano is what you're missing..." />
  <row Id="19645" PostHistoryTypeId="2" PostId="9600" RevisionGUID="10fafe73-669f-403e-be22-6c0704a5a2d2" CreationDate="2010-11-30T03:39:47.867" UserId="3580" Text="There's really not a substitute that will taste exactly the same, but there are some things that would still taste nice.  You could try turnip, parsnip or fennel.  You could try potato, which would basically just be &quot;filler,&quot; or you could just do half carrot-half celery and omit the alliums.  Again, it won't be identical, but I'll bet it would be tasty, just in a slightly different way.  Maybe add a bit of finely chopped Italian parsley, too, just for a bit of extra flavor." />
  <row Id="19646" PostHistoryTypeId="2" PostId="9601" RevisionGUID="99ab3bd1-3fa5-46d5-aef2-a27096805b07" CreationDate="2010-11-30T04:17:45.787" UserId="3474" Text="I'm in the middle of trying to tackle making baguettes without all the fancy equipment of a typical bakery. &#xD;&#xA;&#xD;&#xA;I'm getting closer and closer to a perfect texture on the inside and out, but I have yet to tackle why they always seem to come out bland. Is it the water I'm using or do these things just need a little butter? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Sample recipe: http://www.kingarthurflour.com/recipes/baguettes-recipe&#xD;&#xA;&#xD;&#xA;Expert recipe: http://www.chewswise.com/chews/baguette-traditional-fromartz-recipe.html" />
  <row Id="19647" PostHistoryTypeId="1" PostId="9601" RevisionGUID="99ab3bd1-3fa5-46d5-aef2-a27096805b07" CreationDate="2010-11-30T04:17:45.787" UserId="3474" Text="My bread is tasteless" />
  <row Id="19648" PostHistoryTypeId="3" PostId="9601" RevisionGUID="99ab3bd1-3fa5-46d5-aef2-a27096805b07" CreationDate="2010-11-30T04:17:45.787" UserId="3474" Text="&lt;baking&gt;&lt;breadmaking&gt;" />
  <row Id="19649" PostHistoryTypeId="2" PostId="9602" RevisionGUID="ce454dcb-eeb7-47b3-869a-d26a6a4517f7" CreationDate="2010-11-30T04:28:36.093" UserId="3234" Text="The following site has a good list of choices for substitutions.  The thing I found interesting though, is what it says about Garlic and Onion powder:&#xD;&#xA;&#xD;&#xA;&quot;Garlic powder and garlic salt are made from dehydrated, finely ground garlic. Onion powder and salt, likewise, are made from onions. These products are not suitable for anyone with a true allergy to either of these foods. However, some people who do not have true allergies to these foods and avoid garlic and onions due to gastrointestinal upset find that these products do not aggravate their symptoms, especially if used in small amounts...&quot;&#xD;&#xA;&#xD;&#xA;So the question becomes, is it an actual allergy?  You may want to check with the doctor on that one.  &#xD;&#xA;&#xD;&#xA;http://foodallergies.about.com/od/cooking/p/cookingwoonions.htm&#xD;&#xA;&#xD;&#xA;•Fennel has a licorice-like taste but onion-like texture. Try it with chicken or fish.&#xD;&#xA;&#xD;&#xA;•Celery is among the most common aromatics.&#xD;&#xA;&#xD;&#xA;•Bell peppers are often used in Cajun cooking. Green peppers and celery are a good base for rice dishes or savory stews.&#xD;&#xA;&#xD;&#xA;•Carrots are used as an aromatic in French cooking in combination with celery.&#xD;&#xA;&#xD;&#xA;•Celeriac, or celery root, is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.&#xD;&#xA;&#xD;&#xA;•Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.&#xD;&#xA;&#xD;&#xA;•Cumin's distinctive taste that may work well in some recipes, especially where garlic is used raw.&#xD;&#xA;&#xD;&#xA;•Horseradish, freshly grated, can add some of the pungent notes you might otherwise lack.&#xD;&#xA;&#xD;&#xA;•Ginger and galangal have distinctive flavors but may be useful in stir-fries as aromatics.&#xD;&#xA;" />
  <row Id="19650" PostHistoryTypeId="2" PostId="9603" RevisionGUID="62889095-79ba-4944-ba4e-0c15b9420f8a" CreationDate="2010-11-30T04:37:00.180" UserId="3234" Text="Filtered water does help make a difference.  It's tough to say what is causing the bread to be bland.  Letting it sit overnight, usually helps in that department, but also an addition of salt.  As you add salt though, you will probably want to add yeast as well, not much mind you, but a little extra of each could be beneficial.  You might try changing the type of yeast you are using, or maybe the brand.  Same thing with the flour, try a different brand and see if you notice anything.  Everything you add or take away will change the texture that you seem to have perfected though, so proceed with caution.  &#xD;&#xA;&#xD;&#xA;Or you can always do what I do with bland bread:  Olive Oil, chopped fresh garlic, a lot of black pepper and a heavy pinch of salt.  Nothing better for dipping a nice fresh crusty bit of bread.  " />
  <row Id="19651" PostHistoryTypeId="5" PostId="9598" RevisionGUID="827573c1-5854-49a9-b6d3-9bbb108e45fe" CreationDate="2010-11-30T04:49:21.820" UserId="950" Comment="added 39 characters in body" Text="I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots, chives, scallions and leeks; this includes garlic and onion powder), as well as spicy food (so that excludes chilis and piquant spices). I have seen [Substitute for onions and garlic](http://cooking.stackexchange.com/questions/2596/substitute-for-onions-and-garlic) but because the suggestions there are pretty much other alliums, it is not very helpful for my purposes.&#xD;&#xA;&#xD;&#xA;Because onions tends to be in a lot of things (if nothing else, as half of a mirepoix, which tends to appear in many recipes, and is also the base of stocks, which makes things complicated -- I am not 100% sure if the two degrees of separation from onion to stock to whatever the stock is used for is enough to make it &quot;safe&quot;, and unfortunately I won't have time to make an onion-less stock), I am not really sure what I can use instead.&#xD;&#xA;&#xD;&#xA;I realize that it might be hard to *substitute* onions and garlic with other similar tasting ingredients without using other alliums, so instead, I am looking for suggestions to *replace* onions and garlic with things that will still let me cook flavourful food. For example, is there something other than onion that I can use with celery and carrot to replace a mirepoix?&#xD;&#xA;&#xD;&#xA;Any suggestions would be greatly appreciated!" />
  <row Id="19652" PostHistoryTypeId="2" PostId="9604" RevisionGUID="2ccdb800-3e2c-4918-9e51-6c3cff656ef6" CreationDate="2010-11-30T05:19:00.497" UserId="1393" Text="There are some varieties of Hindu cooking (especially as practiced by Hare Krishna / ISKCON folks) that don't use onion and garlic for religious reasons. They always use [asafoetida][1] powder (a spice), which has a taste similar to aged garlic, and supposedly good for the digestion. Use it in very small quantities, like 1/4 teaspoon in a curry for 4, to get started. The Indian name for this spice is hing. Don't be put off by the smell when raw, it gets milder when cooked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/eUgAEf" />
  <row Id="19653" PostHistoryTypeId="2" PostId="9605" RevisionGUID="0c08fe03-c6bf-49af-ad44-623d6ca35f9c" CreationDate="2010-11-30T05:30:31.987" UserId="3581" Text=" - Add the dried udon to a lot of salted boiling water ( even for small quantities of udon you need a lot of water )&#xD;&#xA;- When it comes to a boil add a cup of *cold* *water* &#xD;&#xA;- Do this again everytime it comes to a boil . Repeat this till the udon is cooked. This help the dried udon absorb more water without getting overcooked and then disintegrating.&#xD;&#xA;&#xD;&#xA;You can then serve the udon cold or hot. Enjoy your noms &#xD;&#xA;" />
  <row Id="19654" PostHistoryTypeId="6" PostId="9601" RevisionGUID="c986990e-bd30-490e-b0ba-f18d66e319c8" CreationDate="2010-11-30T05:50:37.843" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="19655" PostHistoryTypeId="2" PostId="9606" RevisionGUID="4b06b775-3b38-4368-8ddd-cc30b1c1b1d5" CreationDate="2010-11-30T06:20:27.900" UserId="3234" Text="Garlic and Onion powder tend to help a lot.  Also I use a nice pureed salsa in replace of most of my water, helps give it a little extra kick (in addition to the spices." />
  <row Id="19656" PostHistoryTypeId="2" PostId="9607" RevisionGUID="4aa03b18-bda9-4b9d-bb75-6dd4ac75592b" CreationDate="2010-11-30T09:02:08.463" UserId="3203" Text="Try wholemeal flour as it has more tasty stuff in it, 50% to 100% wholemeal will do. If the wholemeal looks too coarse, give it a few minutes in a food processor&#xD;&#xA;&#xD;&#xA;Try different yeast types, and brew your yeast up with tasty flours or other sugars to start it&#xD;&#xA;&#xD;&#xA;Try a percentage of barley flour. Barely doesn't not make a great bread, but helps the soaking/sugar breakdown process, and taste more interesting. You can make flour from barley meal with a few minutes in a food processor&#xD;&#xA;&#xD;&#xA;ALL the flour needs to soak for at least a day (24 hours) at cool room temperature to fully saturate and start autolysis. Use enough cold water to make the dough stick together, but not to be slippery. Only add the other stuff after a day (salt, yeast, oil etc) and rest of water as per recipe&#xD;&#xA;&#xD;&#xA;Domestic ovens can't get hot enough for this type of bread. To help, remove everything from the oven that you don't need, and just use a thin steel tray to bake the bread on. Preheat the oven for up to 30 minutes with temperature on MAX. It should take no more than 20 minutes to bake, though I not sure if this will effect taste, but will effect texture. Only use a small amount of hot water to steam the oven&#xD;&#xA;" />
  <row Id="19657" PostHistoryTypeId="5" PostId="9607" RevisionGUID="201d55df-a2a6-4c73-8ed7-d62185a391fd" CreationDate="2010-11-30T09:21:54.407" UserId="3203" Comment="added 6 characters in body" Text="Try wholemeal flour as it has more tasty stuff in it, 50% to 100% wholemeal will do. If the wholemeal looks too coarse, give it a few moments in a food processor&#xD;&#xA;&#xD;&#xA;Try different yeast types, and brew your yeast up with tasty flours or other sugars to start it&#xD;&#xA;&#xD;&#xA;Try a percentage of barley flour. Barely doesn't make a great bread, but helps the soaking/sugar breakdown process, and makes the taste more interesting. You can make flour from barley meal with a few minutes in a food processor&#xD;&#xA;&#xD;&#xA;ALL the flour needs to soak for at least a day (24 hours) at cool room temperature to fully saturate and start autolysis. Use enough cold water to make the dough stick together, but not to be slippery. Only add the other stuff after a day (salt, yeast, oil etc) and rest of water as per recipe&#xD;&#xA;&#xD;&#xA;Domestic ovens can't get hot enough for this type of bread. To help, remove everything from the oven that you don't need, and just use a thin steel tray to bake the bread on. Preheat the oven for up to 30 minutes with temperature on MAX. It should take no more than 20 minutes to bake, though I not sure if this will effect taste, but will effect texture. Only use a small amount of hot water to steam the oven&#xD;&#xA;" />
  <row Id="19658" PostHistoryTypeId="5" PostId="9607" RevisionGUID="0d868fea-c69f-4108-beb1-41395a1b2381" CreationDate="2010-11-30T10:24:28.407" UserId="3203" Comment="added 3 characters in body" Text="Try wholemeal flour as it has more tasty stuff in it, 50% to 100% wholemeal will do. If the wholemeal looks too coarse, give it a few moments in a food processor&#xD;&#xA;&#xD;&#xA;Try different yeast types, and brew your yeast up with tasty flours or other sugars to start it&#xD;&#xA;&#xD;&#xA;Try a percentage of barley flour. Barely doesn't make a great bread, but helps the soaking/sugar breakdown process, and makes the taste more interesting. You can make flour from barley meal with a few minutes in a food processor&#xD;&#xA;&#xD;&#xA;ALL the flour needs to soak for at least a day (24 hours) at cool room temperature to fully saturate and start autolysis. Use enough cold water to make the dough stick together, but not to be slippery. Only add the other stuff after a day (salt, yeast, oil etc) and rest of water as per recipe&#xD;&#xA;&#xD;&#xA;Domestic ovens can't get hot enough for this type of bread. To help, remove everything from the oven that you don't need, and just use a thin steel tray to bake the bread on. Preheat the oven for up to 30 minutes with temperature on MAX. It should take no more than 20 minutes to bake, though I am not sure if this will effect taste, but will effect texture. Only use a small amount of hot water to steam the oven&#xD;&#xA;" />
  <row Id="19659" PostHistoryTypeId="5" PostId="9182" RevisionGUID="2e5312f6-7b64-4127-8627-965da165c62f" CreationDate="2010-11-30T10:32:20.320" UserId="2010" Comment="added 229 characters in body" Text="I've had chocolate spread and marshmallow pizza before, however it is extremely sweet.  It was more a gimmick than a serious dish.&#xD;&#xA;&#xD;&#xA;I'd guess by using less sweet chocolate spread and experimenting with different marshmallows, perhaps with the addition of chopped nuts, mint leaves or maybe something like a raspberry sauce could make something worth eating.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19660" PostHistoryTypeId="5" PostId="9585" RevisionGUID="da9a8e6a-603e-46fc-b637-7062fb9670f6" CreationDate="2010-11-30T13:02:14.297" UserId="2047" Comment="added 305 characters in body" Text="To get more flavor out of cumin, you can use whole seeds, and toast them briefly in a pan before grinding. If you don't want to put forth that extra effort, you'll just need to add more cumin. If it's not salty enough, the best solution is to just add more salt (sorry). Salt will enhance the other flavors as well. A bit of cornstarch would help make the spices stick, and dry out the mixture. I'm not sure how much water and vinegar you're adding, but you may just be watering down your beef too much. I usually add just enough to keep the spices from sticking to the pan, but not so much that there is a lot of extra liquid that needs to be reduced.&#xD;&#xA;&#xD;&#xA;Your spice mixtures may also contain some form of MSG. You can get a similar umami &quot;punch&quot; by adding a dash of Worcestershire sauce.&#xD;&#xA;&#xD;&#xA;Edit: I don't know how I missed this, but the other answers point out the lack of garlic and onion. Your store-bought spice mixtures definitely contain plenty of those in powdered form, which you can use, but fresh is tasty too. Don't add fresh garlic too early, as it can easily burn and turn bitter." />
  <row Id="19661" PostHistoryTypeId="5" PostId="9583" RevisionGUID="bd3dc29f-89bd-4a14-b0e2-92e62286c0a6" CreationDate="2010-11-30T13:19:55.220" UserId="1294" Comment="added 381 characters in body" Text="So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to flavor the ground beef.&#xD;&#xA;&#xD;&#xA;However, after a particularly tired night where I reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends.&#xD;&#xA;&#xD;&#xA;Typically speaking, I use a blend of:&#xD;&#xA;&#xD;&#xA; - Chili Powder&#xD;&#xA; - Chipotle Powder&#xD;&#xA; - Cumin&#xD;&#xA; - Mustard Powder&#xD;&#xA; - Freshly Cracked Black Pepper&#xD;&#xA; - Touch of Salt&#xD;&#xA; - Cinnamon (just a touch for some&#xD;&#xA;   sweetness)&#xD;&#xA;&#xD;&#xA;I brown the beef, drain off the fat, and then get it back in the pan to simmer in a mix of red wine vinegar and water for volume. When about half of the liquid is gone, I then add the spice mix.&#xD;&#xA;&#xD;&#xA;Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really impart itself enough to the point I'd like. Likewise, there's only a hint of the vinegar flavor, which isn't necessarily a bad thing when all of the other flavors are weak, but if the other flavors came more to life, I'd expect the vinegar flavor to be at least a bit bolder as well.&#xD;&#xA;&#xD;&#xA;Is there an ingredient I'm missing for this type of cooking that aids in making those flavors really stick to the beef? Or is this possibly just a case of &quot;add more X&quot;? Possibly a technique / timing issue? Alternatively, is there a spice out there that you could recommend as a stronger version of any of said ingredients? I'd really like to NOT overload the salt levels, and I'd also prefer to keep straining off the fat from the browning process.&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;edit: Thank you all for the suggestions! I'm making them again tonight and will be trying a combination of Bob's and Mrs. Garden's answers. Going to be adding Worcestire Sauce, replacing water with Beef Stock, upping the amount of Cumin and using some fresh minced garlic towards the end of the simmer (and maybe some onion powder as well). I'll update when the verdict is out." />
  <row Id="19662" PostHistoryTypeId="2" PostId="9608" RevisionGUID="c2470120-15b8-4392-aef8-ff81e6036c49" CreationDate="2010-11-30T13:56:56.283" UserId="1816" Text="You do not need the fancy equipment of a typical bakery.  It helps, but it is not necessary.&#xD;&#xA;&#xD;&#xA;What will likely take your bread over the top is some sort of pre-ferment.  The simplest way to do this is to make a small amount (perhaps 1/3) of your dough one night in advance.  Let it rise once, then retard further proofing in your refrigerator overnight.  Before making your full dough, remove it from the fridge and let it warm to room temperature for about an hour.  Cut into several pieces.  Add to your dough when you add the liquid.  The pre-ferment gives your dough something similar to what a bakery with a 9 hour full cycle for making a baguette would have.  Your dough should go through an additional proofing plus rising time after shaped.  When shaping your dough, be careful to degas it as little as possible.&#xD;&#xA;&#xD;&#xA;For a good texture, bake your baguettes on a pizza stone with plenty of corn meal underneath.  Pre-heat a thick, ovensafe metal pan with your stone.  When you put the bread in, put a cup of boiling water in that pan to add steam.  This will help create a great crusty bread crust and oven spring in your dough.&#xD;&#xA;&#xD;&#xA;More information on amazing bread can be found in [The Bread Baker's Apprentice][1] or, for whole grains, [Peter Reinhart's Whole Grain Breads][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590/ref=pd_sim_b_3" />
  <row Id="19663" PostHistoryTypeId="2" PostId="9609" RevisionGUID="72be3927-e310-4880-9394-9c21c8d78fd7" CreationDate="2010-11-30T14:08:22.980" UserId="990" Text="Shave the stalk with a vegetable peeler and quarter it lengthwise. I then use the quartered stalk pieces as a platform on which to set the florets for steaming. The stalk pieces are immersed in the boiling water while the boiling water steams the florets, resulting in perfectly done florets and stalks after about 5 minutes or so." />
  <row Id="19664" PostHistoryTypeId="2" PostId="9610" RevisionGUID="2f818d89-2e3e-4318-aeec-01158f472b91" CreationDate="2010-11-30T14:26:35.467" UserId="218" Text="To answer the related question: if you put PURE silver in the dishwasher with ANY OTHER METAL, it will discolor (two metals in an electrolyte cause &lt;a href=&quot;http://en.wikipedia.org/wiki/Galvanic_corrosion&quot;&gt;galvanic coupling&lt;/a&gt;). You should also only use mild soaps. Nothing harsh. If you put plated silver in the dishwasher, it can set up a galvanic reaction with itself...And it doesn't take much to wash the plating off, so you should never put plated silver in the wash.&#xD;&#xA;&#xD;&#xA;However, if you do a silver-only load (or silver and glass), and you use a mild soap, you should have no problems. " />
  <row Id="19665" PostHistoryTypeId="2" PostId="9611" RevisionGUID="614c4dab-d850-4795-99ae-0d17bf6eefe6" CreationDate="2010-11-30T14:29:25.227" UserId="218" Text="In the winter I use it to make broccoli cheese soup. I actually think the heavy stem makes for a better texture than the tops (they get very mushy). " />
  <row Id="19666" PostHistoryTypeId="5" PostId="9610" RevisionGUID="787bf780-ee84-485a-b2c2-5795aba7b199" CreationDate="2010-11-30T14:39:13.513" UserId="218" Comment="added 61 characters in body" Text="To answer the related question: if you put PURE silver in the dishwasher with ANY OTHER METAL, it will discolor (two metals in an electrolyte cause &lt;a href=&quot;http://en.wikipedia.org/wiki/Galvanic_corrosion&quot;&gt;galvanic coupling&lt;/a&gt;). You should also only use mild soaps. Nothing harsh (Most soaps will say &quot;safe for silver&quot; or something similar). If you put plated silver in the dishwasher, it can set up a galvanic reaction with itself...And it doesn't take much to wash the plating off, so you should never put plated silver in the wash.&#xD;&#xA;&#xD;&#xA;However, if you do a silver-only load (or silver and glass), and you use a mild soap, you should have no problems. " />
  <row Id="19667" PostHistoryTypeId="5" PostId="9608" RevisionGUID="d89e9ac2-6433-4d77-b460-6a9c0e5e317f" CreationDate="2010-11-30T14:59:22.133" UserId="1816" Comment="added 329 characters in body" Text="You do not need the fancy equipment of a typical bakery.  It helps, but it is not necessary.&#xD;&#xA;&#xD;&#xA;What will likely take your bread over the top is some sort of pre-ferment, which I see you've already found in your recipes, but I have a slightly different suggestion than those recipes provide.  The simplest way to do this is to make a small amount (perhaps 1/3) of your dough one night in advance.  Let it rise once, then retard further proofing in your refrigerator overnight.  Before making your full dough, remove it from the fridge and let it warm to room temperature for about an hour.  Cut into several pieces.  Add to your dough when you add the liquid.  The pre-ferment gives your dough something similar to what a bakery with a 9 hour full cycle for making a baguette would have.  Your dough should go through an additional proofing plus rising time after shaped.  When shaping your dough, be careful to degas it as little as possible.&#xD;&#xA;&#xD;&#xA;For a good texture, bake your baguettes on a pizza stone with plenty of corn meal underneath.  Pre-heat a thick, ovensafe metal pan with your stone.  When you put the bread in, put a cup of boiling water in that pan to add steam.  This will help create a great crusty bread crust and *oven spring* in your dough.  **I have found that the same baguettes with oven spring taste 100% better than those without** - something about that key activity during the first minutes of baking really brings the tastes over the top.&#xD;&#xA;&#xD;&#xA;More information on amazing bread can be found in [The Bread Baker's Apprentice][1] or, for whole grains, [Peter Reinhart's Whole Grain Breads][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590/ref=pd_sim_b_3" />
  <row Id="19668" PostHistoryTypeId="2" PostId="9612" RevisionGUID="f874fa84-c6f1-4f85-97f3-aeca6a3df1d7" CreationDate="2010-11-30T15:28:56.983" UserId="177" Text="Is there a difference between how long fresh herbs and vegetables last if they are in a plastic bag or in the open?  If it does, is there a break-down of which ones it does make a difference for - example: cilantro seems to get mushy very quickly in a bag but last for a week in the open, but scallions last much longer in a plastic bag and deflate almost immediately in the open." />
  <row Id="19669" PostHistoryTypeId="1" PostId="9612" RevisionGUID="f874fa84-c6f1-4f85-97f3-aeca6a3df1d7" CreationDate="2010-11-30T15:28:56.983" UserId="177" Text="Will vegetables and fresh herbs last longer in the refrigerator in a plastic bag?" />
  <row Id="19670" PostHistoryTypeId="3" PostId="9612" RevisionGUID="f874fa84-c6f1-4f85-97f3-aeca6a3df1d7" CreationDate="2010-11-30T15:28:56.983" UserId="177" Text="&lt;refrigerator&gt;&lt;fresh&gt;" />
  <row Id="19671" PostHistoryTypeId="2" PostId="9613" RevisionGUID="54dbf19f-356a-4265-b8ff-187b19a43d45" CreationDate="2010-11-30T15:46:44.773" UserId="15" Text="Unfortunately, not knowing the state of you utensils answering 'silver feels rough' implies your utensils are already slightly tarnished. My recommendation is, assuming that we are referring to a limited amount of silverware that you will be using infrequently anyway, store it separately so that you have a mental organization of where the silver is.&#xD;&#xA;&#xD;&#xA;Obviously this will not help if you are holding two spoons; one silver and one stainless in your hand. However, *you likely will be able* to commit to memory a sense of contrast between the **weighting/balance** of how each one feels in your hand and a comparison between the actual **shape/design** of the two." />
  <row Id="19672" PostHistoryTypeId="2" PostId="9614" RevisionGUID="f4390912-4b0e-4643-aa43-203b4f18fe1b" CreationDate="2010-11-30T15:50:57.433" UserId="3569" Text="So over the thanks giving holiday my wife asked me to go get the apple pie out of the chill chest.  However there were three different pies in there and they all looked alike, and neither of us knew which was which.  We ended up cutting all of them to find the right pie, and made the blueberry pie we took to my parents house look really bad. I was wondering how can I determine what type of pie is in the refrigerator without breaking the structural integrity of the crust? Because I'm sure I'll do it again in the future." />
  <row Id="19673" PostHistoryTypeId="1" PostId="9614" RevisionGUID="f4390912-4b0e-4643-aa43-203b4f18fe1b" CreationDate="2010-11-30T15:50:57.433" UserId="3569" Text="What kind of pie is this?" />
  <row Id="19674" PostHistoryTypeId="3" PostId="9614" RevisionGUID="f4390912-4b0e-4643-aa43-203b4f18fe1b" CreationDate="2010-11-30T15:50:57.433" UserId="3569" Text="&lt;pie&gt;" />
  <row Id="19675" PostHistoryTypeId="2" PostId="9615" RevisionGUID="e47a1981-7cd4-4720-8f66-2c5c605ae7a1" CreationDate="2010-11-30T16:00:54.677" UserId="1816" Text="If you properly vent your pies, you should be able to determine the difference by the color you see through the vent for fruit pies with two crusts.  You can make some very pretty pies with large vents that look quite attractive.  Even pies with a crumble or crisp topping should show a bit of their fillings in parts." />
  <row Id="19676" PostHistoryTypeId="2" PostId="9616" RevisionGUID="d946a7bf-30e7-46c1-9d4c-955050c6a15f" CreationDate="2010-11-30T16:02:51.740" UserId="2001" Text="Label them before you put them away.&#xD;&#xA;&#xD;&#xA;Use pictures of the filling in pastry on the top crust.&#xD;&#xA;&#xD;&#xA;X-Ray machine?" />
  <row Id="19677" PostHistoryTypeId="2" PostId="9617" RevisionGUID="be8fd2c8-42f2-4ba1-b325-53423b350cfa" CreationDate="2010-11-30T16:18:38.140" UserId="2010" Text="If I have a few of them knocking about I'll stickem into stock, either vegetable (along with carrot peelings, onions scraps and anything else that would go to waste (except potato skins which make your stock very cloudy), or chicken if I've got a carcass going spare." />
  <row Id="19678" PostHistoryTypeId="2" PostId="9618" RevisionGUID="0b142c2b-5e0a-492b-adab-f891948d16e5" CreationDate="2010-11-30T16:20:02.530" UserId="3491" Text="It depends on the moisture content. If the vegetables are wet when put in they will get mildew and go soft faster because the water has no place to evaporate. This is made worse when leafy greens are put in bags since they have so many nooks and crannies to hold water, and they seep out their own moisture content because of the large surface area. Try drying off the veggies first or putting them through a salad spinner to get as much water out of them as possible." />
  <row Id="19679" PostHistoryTypeId="2" PostId="9619" RevisionGUID="2700e253-a9b1-4743-a4fc-2d4e75713137" CreationDate="2010-11-30T16:48:21.543" UserId="3577" Text="Drying herbs and lettuces before storing them in plastic is a good idea.  You can also lay them in the bag on top of a paper towel if you aren't able to remove all the water droplets from those pesky nooks &amp; crannies." />
  <row Id="19680" PostHistoryTypeId="2" PostId="9620" RevisionGUID="2b25a554-1979-4fed-853b-d9f50dac4d06" CreationDate="2010-11-30T16:49:53.137" UserId="2010" Text="If you do this often I would make a little pastry cut out of the fruit type of the pie and use some egg wash to stick it onto the pie - it looks good and eases identification." />
  <row Id="19684" PostHistoryTypeId="5" PostId="9598" RevisionGUID="021ef709-9a6b-4f50-94b4-63a8112d318d" CreationDate="2010-11-30T16:58:01.463" UserId="950" Comment="added 268 characters in body; added 4 characters in body; added 83 characters in body" Text="I am going to be cooking for someone who, because of Crohn's disease, is unable to eat pretty much anything from the allium family (ie. onions, garlic, shallots, chives, scallions and leeks; this includes garlic and onion powder), as well as spicy food (so that excludes chilis and piquant spices). I have seen [Substitute for onions and garlic](http://cooking.stackexchange.com/questions/2596/substitute-for-onions-and-garlic) but because the suggestions there are pretty much other alliums, it is not very helpful for my purposes.&#xD;&#xA;&#xD;&#xA;Because onions tends to be in a lot of things (if nothing else, as half of a mirepoix, which tends to appear in many recipes, and is also the base of stocks, which makes things complicated -- I am not 100% sure if the two degrees of separation from onion to stock to whatever the stock is used for is enough to make it &quot;safe&quot;, and unfortunately I won't have time to make an onion-less stock), I am not really sure what I can use instead.&#xD;&#xA;&#xD;&#xA;I realize that it might be hard to *substitute* onions and garlic with other similar tasting ingredients without using other alliums, so instead, I am looking for suggestions to *replace* onions and garlic with things that will still let me cook flavourful food (that doesn't necessarily need to taste the same as it would with alliums, though). &#xD;&#xA;&#xD;&#xA;For example, I was thinking about roasting a chicken and making a couscous dressing, but the chicken would sit on mirepoix (can I replace the onions in it with something else?) which would be used as a base for the sauce as well; and my couscous dressing recipe uses shallots (as well as sage, thyme, oregano and pine nuts). General suggestions would be useful as well, though.&#xD;&#xA;&#xD;&#xA;Any suggestions would be greatly appreciated!" />
  <row Id="19685" PostHistoryTypeId="2" PostId="9622" RevisionGUID="28184b0f-2706-4fc3-a77b-d9a41c3a9d7b" CreationDate="2010-11-30T17:01:57.420" UserId="231" Text="My wife has a severe allergy to Onions. I also try to do as much cooking as I can and vary what we eat. Omitting alliums is possible.&#xD;&#xA;&#xD;&#xA;If I'm working with Asian cuisine (It's what I'm more familiar with), I end up using a lot of ginger (combined with other spices/flavours to give it a &quot;heat&quot; without the spiciness). For &quot;other&quot; flavours, I commonly use combinations of soy, fish sauce, oyster sauce, black bean sauce, varieties of sugars (in small quantities), stocks (homemade or store bought, both can be done without onions or garlic).&#xD;&#xA;&#xD;&#xA;In other cuisines, I also find myself increasing the presence of fresh herbs (cilantro, parsley, rosemary) and acids (various vinegars, citrus)." />
  <row Id="19688" PostHistoryTypeId="6" PostId="9581" RevisionGUID="46d65856-2137-4bcd-a7e0-c9a5e6c17850" CreationDate="2010-11-30T17:10:41.263" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;broccoli&gt;" />
  <row Id="19691" PostHistoryTypeId="2" PostId="9624" RevisionGUID="fd1c6b44-f895-4d7c-8055-20d4d6decac0" CreationDate="2010-11-30T18:17:30.870" UserId="2092" Text="My mother came up with a simple solution - add a capful of oil (she recommended corn oil) to the rice recipe. &#xD;&#xA;&#xD;&#xA;This time around the rice scooped right out perfectly. " />
  <row Id="19692" PostHistoryTypeId="2" PostId="9625" RevisionGUID="23ca6961-ba1b-46ce-a94b-f99d23ddc7de" CreationDate="2010-11-30T19:38:37.177" UserId="619" Text="I heard tale of people using vinegar to break down or concentrate the digestible iron in spinach. Is this true?&#xD;&#xA;&#xD;&#xA;If it's true, the key things to know would be:&#xD;&#xA;&#xD;&#xA; - What vinegar do you use?&#xD;&#xA; - How do you prepare it?&#xD;&#xA; - Does it impair the flavour?&#xD;&#xA; - Is the benefit measurable and significant?&#xD;&#xA;&#xD;&#xA;My thoughts are there is something in it in a similar manner to [this question][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7397/why-would-cooked-spinach-contain-more-iron-than-raw" />
  <row Id="19693" PostHistoryTypeId="1" PostId="9625" RevisionGUID="23ca6961-ba1b-46ce-a94b-f99d23ddc7de" CreationDate="2010-11-30T19:38:37.177" UserId="619" Text="Does vinegar increase the iron we can digest from Spinach?" />
  <row Id="19694" PostHistoryTypeId="3" PostId="9625" RevisionGUID="23ca6961-ba1b-46ce-a94b-f99d23ddc7de" CreationDate="2010-11-30T19:38:37.177" UserId="619" Text="&lt;vinegar&gt;&lt;nutrition&gt;&lt;spinach&gt;" />
  <row Id="19695" PostHistoryTypeId="2" PostId="9626" RevisionGUID="eeb22c07-7238-4d25-b5f7-eef1a63b9b13" CreationDate="2010-11-30T20:11:48.843" UserId="318" Text="I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed. &#xD;&#xA;&#xD;&#xA;**Then I got to thinking**. The broth certainly has bacteria in it from the turkey carcass. And all those bacteria are sitting in water, with plenty of proteins floating around in a nice toasty oven. **Is all this bacteria + protein + water + heat safe?** It seems like broth should be unsafe at the least. Is 170F enough to kill the bacteria that would be present here? &#xD;&#xA;&#xD;&#xA;On the other hand, chefs have been doing this for quite a while and everyone seems fine. " />
  <row Id="19696" PostHistoryTypeId="1" PostId="9626" RevisionGUID="eeb22c07-7238-4d25-b5f7-eef1a63b9b13" CreationDate="2010-11-30T20:11:48.843" UserId="318" Text="is broth that hasn't been boiled safe?" />
  <row Id="19697" PostHistoryTypeId="3" PostId="9626" RevisionGUID="eeb22c07-7238-4d25-b5f7-eef1a63b9b13" CreationDate="2010-11-30T20:11:48.843" UserId="318" Text="&lt;broth&gt;" />
  <row Id="19698" PostHistoryTypeId="2" PostId="9627" RevisionGUID="1ea8d6d5-1060-4ce4-a4e6-d804f8d219ea" CreationDate="2010-11-30T20:20:37.240" UserId="1816" Text="The broth is safe for consumption as long as the liquid has reached an internal temperature high enough to kill bacteria that might be present - I'd go with the guidelines of the internal temperature you'd use for a turkey.&#xD;&#xA;&#xD;&#xA;At the same time, broths in general are usually considered to have a short shelf life of around three days in the refrigerator because broth is a good breeding ground for bacteria.  If you plan to keep this broth around, do so in the freezer or make it shelf-stable and use a pressure canner." />
  <row Id="19699" PostHistoryTypeId="2" PostId="9628" RevisionGUID="6885951d-5b31-444e-b4ff-fe532f76c696" CreationDate="2010-11-30T20:26:15.420" UserId="318" Text="I've read that the [ideal way to make broth][1] is to: &#xD;&#xA;&#xD;&#xA; - crack the large bones &#xD;&#xA; - place the carcass in a stock pot &#xD;&#xA; - cover with water &#xD;&#xA; - bring it to a simmer (not a boil) on the stove&#xD;&#xA; - place the whole thing in the oven on 180F for 6+ hours (possibly add vegetables an hour before you're done)&#xD;&#xA;&#xD;&#xA;Apparently the temperature is key. You don't want it to go over 180F because that ... does something to the broth. Harsher flavors or cloudy broth. Can't recall what. &#xD;&#xA;&#xD;&#xA;After all of this baking of broth is done, you want to preserve it. Canning seems ideal because it frees up freezer space. But **would the canning process raise the temperature of the broth above that 180F mark** that seems so critical?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.ruhlman.com/2007/11/thanksgiving-th.html" />
  <row Id="19700" PostHistoryTypeId="1" PostId="9628" RevisionGUID="6885951d-5b31-444e-b4ff-fe532f76c696" CreationDate="2010-11-30T20:26:15.420" UserId="318" Text="does canning broth raise its temperature too high? " />
  <row Id="19701" PostHistoryTypeId="3" PostId="9628" RevisionGUID="6885951d-5b31-444e-b4ff-fe532f76c696" CreationDate="2010-11-30T20:26:15.420" UserId="318" Text="&lt;canning&gt;&lt;broth&gt;" />
  <row Id="19702" PostHistoryTypeId="2" PostId="9629" RevisionGUID="8dd3847b-02e9-4766-9a9f-58861f561ce0" CreationDate="2010-11-30T20:28:18.180" UserId="3577" Text="Perhaps the vitamin C content in the vinegar is making the iron in cooked spinach more digestible?&#xD;&#xA;&#xD;&#xA;There are quite a few recipes online that simply combine sauteed spinach and balsamic vinegar- evidently it's a popular side dish.  I see some people use other types of vinegar as well.  You can also make a wilted spinach salad with a bacon dripping-and-vinegar dressing.  That makes a delicious lunch if you add grilled chicken, red onions, and some bits of bacon." />
  <row Id="19703" PostHistoryTypeId="5" PostId="9628" RevisionGUID="7e310b23-daa3-4335-ba29-08234776367f" CreationDate="2010-11-30T20:31:41.330" UserId="318" Comment="added 6 characters in body" Text="I've read that the [ideal way to make broth][1] is to: &#xD;&#xA;&#xD;&#xA; - crack the large bones &#xD;&#xA; - place the carcass in a stock pot &#xD;&#xA; - cover with water &#xD;&#xA; - bring it to a simmer (not a boil) on the stove&#xD;&#xA; - place the whole thing in the oven on 180F for 6+ hours (possibly add vegetables an hour before you're done)&#xD;&#xA;&#xD;&#xA;Apparently the temperature is key. You don't want it to go over 180F because that ... does something to the broth. Harsher flavors or cloudy broth. Can't recall what. &#xD;&#xA;&#xD;&#xA;After all of this baking of broth is done, you want to preserve it. Canning seems ideal because it frees up freezer space. But **would the canning process raise the temperature of the broth above that 180F mark** that seems so critical?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/2010/11/turkey-stock-oven-method-2.html" />
  <row Id="19704" PostHistoryTypeId="5" PostId="9607" RevisionGUID="77294256-8e58-4e23-9c37-1af81e31dd1d" CreationDate="2010-11-30T20:37:11.383" UserId="3203" Comment="added 44 characters in body; added 126 characters in body" Text="ALL the flour needs to soak for at least a day at cool room temperature to fully saturate and start autolysis. Use enough cold water to make the dough stick together, but not to be slippery. Only add the other stuff after a day (salt, yeast, oil etc) and rest of water as per recipe&#xD;&#xA;&#xD;&#xA;**Edit Under French law a baguette must have 3 to 11 hours of autolysis** I find local flour to be not as strong, so use a whole day&#xD;&#xA;&#xD;&#xA;Domestic ovens can't get hot enough for this type of bread. To help, remove everything from the oven that you don't need, and just use a thin steel tray to bake the bread on. Preheat the oven for up to 30 minutes with temperature on MAX. It should take no more than 20 minutes to bake, though I am not sure if this will effect taste, but will effect texture. Only use a small amount of hot water to steam the oven&#xD;&#xA;&#xD;&#xA;For extra flavour try wholemeal flour as it has more tasty stuff in it, 50% to 100% wholemeal will do. If the wholemeal looks too coarse, give it a few moments in a food processor&#xD;&#xA;&#xD;&#xA;Also try different yeast types, and brew your yeast up with tasty flours or other sugars to start it&#xD;&#xA;&#xD;&#xA;Another option is to try a percentage of barley flour. Barely doesn't make a great bread, but helps the soaking/sugar breakdown process, and makes the taste more interesting. You can make flour from barley meal with a few minutes in a food processor&#xD;&#xA; " />
  <row Id="19705" PostHistoryTypeId="2" PostId="9630" RevisionGUID="35c969fe-d437-42d3-905d-30d46052ec67" CreationDate="2010-11-30T20:50:21.507" UserId="3577" Text="A pressure canner can reach 240 degrees.  However, the point of the 180 degree limit is probably to keep the bones from dissolving and the turkey fats &amp; proteins from mixing into the broth and making it cloudy.  Once you strain the broth, you won't have to worry about that anymore.  Of course, you might then worry about what the 240 degrees does to the nutritional value of your stock, but... that's another question.  One I don't have an answer for." />
  <row Id="19706" PostHistoryTypeId="2" PostId="9631" RevisionGUID="05dca027-db8a-4d9d-91fb-f6441594ccf1" CreationDate="2010-11-30T20:52:43.457" UserId="990" Text="As with everything you put in the refrigerator and freezer, label and date it." />
  <row Id="19707" PostHistoryTypeId="5" PostId="9628" RevisionGUID="0f97fd7e-2ed1-48f9-9ed7-1577a8d67a3d" CreationDate="2010-11-30T21:15:47.260" UserId="41" Comment="added 2 characters in body; edited tags" Text="I've read that the [ideal way to make stock][1] is to: &#xD;&#xA;&#xD;&#xA; - crack the large bones &#xD;&#xA; - place the carcass in a stock pot &#xD;&#xA; - cover with water &#xD;&#xA; - bring it to a simmer (not a boil) on the stove&#xD;&#xA; - place the whole thing in the oven on 180F for 6+ hours (possibly add vegetables an hour before you're done)&#xD;&#xA;&#xD;&#xA;Apparently the temperature is key. You don't want it to go over 180F because that ... does something to the stock. Harsher flavors or cloudy stock. Can't recall what. &#xD;&#xA;&#xD;&#xA;After all of this cooking of stock is done, you want to preserve it.  Canning seems ideal because it frees up freezer space. But **would the canning process raise the temperature of the stock above that 180F mark** that seems so critical?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/2010/11/turkey-stock-oven-method-2.html" />
  <row Id="19708" PostHistoryTypeId="6" PostId="9628" RevisionGUID="0f97fd7e-2ed1-48f9-9ed7-1577a8d67a3d" CreationDate="2010-11-30T21:15:47.260" UserId="41" Comment="added 2 characters in body; edited tags" Text="&lt;stock&gt;&lt;canning&gt;" />
  <row Id="19709" PostHistoryTypeId="2" PostId="9632" RevisionGUID="402c5d5f-22d5-443d-b5ae-8088a469dc59" CreationDate="2010-11-30T21:24:05.383" UserId="41" Text="The purpose of using a low simmer during stock-making is to avoid agitating the liquid.  You want the fat to settle on top, but a rapid boil will simply disperse the fat and other impurities all throughout the stock, resulting in - as you've hinted at - a cloudy texture and possibly an inferior taste.&#xD;&#xA;&#xD;&#xA;The other reason to avoid boiling is simply to prevent the stock from reducing too much.  If you're simmering for 6 hours, you could lose all the water.  If you leave the stock unattended during that time, and the water level drops too low, then you're not getting anything out of it; the water needs to be covering the bones in order to break down the collagen.&#xD;&#xA;&#xD;&#xA;All that said, once you are finished with stock, you should have skimmed it and strained it through a fine sieve and probably a few layers of cheesecloth as well.  If you've made your stock correctly, it will be clear and have (almost) no fat.  Boiling it briefly at *that* point isn't really going to harm it; there's not enough fat left to cloud the stock and you're not boiling it for long enough to really reduce it.&#xD;&#xA;&#xD;&#xA;So I would say go ahead and don't worry about the temperature.  As far as I know, nothing magical happens at 180° F, that's just a rough temperature guideline for &quot;low simmer&quot;." />
  <row Id="19710" PostHistoryTypeId="2" PostId="9633" RevisionGUID="069453c8-9fb0-4256-a8a7-eb7a5936c847" CreationDate="2010-11-30T21:26:00.523" UserId="3363" Text="I have accidentally brought a load of fenugreek seeds, as apposed to leaves, and wonder if I can use them as a substitute.&#xD;&#xA;&#xD;&#xA;if not, what any ideas for what I can do with them before they go in the bin?" />
  <row Id="19711" PostHistoryTypeId="1" PostId="9633" RevisionGUID="069453c8-9fb0-4256-a8a7-eb7a5936c847" CreationDate="2010-11-30T21:26:00.523" UserId="3363" Text="Fenugreek Seeds" />
  <row Id="19712" PostHistoryTypeId="3" PostId="9633" RevisionGUID="069453c8-9fb0-4256-a8a7-eb7a5936c847" CreationDate="2010-11-30T21:26:00.523" UserId="3363" Text="&lt;substitutions&gt;" />
  <row Id="19713" PostHistoryTypeId="4" PostId="9628" RevisionGUID="87387796-bdd2-4e2a-a225-72a9de8c4b16" CreationDate="2010-11-30T21:26:26.287" UserId="41" Comment="Forgot to edit the title last time..." Text="Does canning stock raise its temperature too high? " />
  <row Id="19714" PostHistoryTypeId="2" PostId="9634" RevisionGUID="709430ca-1933-4a73-aa4e-30cd05835828" CreationDate="2010-11-30T22:00:44.943" UserId="3489" Text="A great way to use fenugreek seeds is as one ingredient in creating your own [5-spice][1] powder. Then, you can use in stir-fry and/or sauces. I prefer the flavor when cooked some, but it may work as a chicken marinade as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/Bengali-5-Spice/Detail.aspx" />
  <row Id="19715" PostHistoryTypeId="5" PostId="9582" RevisionGUID="9d8fa12f-ca93-4bbd-945d-35189453e777" CreationDate="2010-11-30T22:05:21.277" UserId="3203" Comment="added 320 characters in body; added 8 characters in body" Text="Just slice it into thin discs (a mandoline is quick) and the kids use it as chips'n'dip. Try some natural or Greek style yoghurt and whole seed mustard as a dip. Very crunchy and tasty&#xD;&#xA;&#xD;&#xA;If the skin is dry or blotchy I quickly run the potato peeler over it first&#xD;&#xA;&#xD;&#xA;Otherwise, just grating it into soups or stews is a nice vegetable filler&#xD;&#xA;&#xD;&#xA;**EDIT** Doh, forgot the best thing to use it for **Coleslaw**, it replaces cabbage perfectly. Or you can mix cabbage and broccoli. Just coarse grate it with some carrot, onion. Blend it up with a little mayo and yoghurt, or lemon juice and olive oil. Add some ground fennel and cumin seeds or some chopped mint for extra zing" />
  <row Id="19716" PostHistoryTypeId="2" PostId="9635" RevisionGUID="63ae324b-4985-4125-ac0f-dfaa0f5b179f" CreationDate="2010-11-30T22:17:05.707" UserId="3432" Text="Fenugreek seeds are intensely aromatic and go quite nicely in curries, and any dish where such a flavour is required.  In the middle-east they use it quite a lot, often as a condiment.  Highly used in spice rubs, pickles, marinades, anything where a strong spice flavour is required and often in puddings as an aromatic like nutmeg is used in English cooking.&#xD;&#xA;&#xD;&#xA;The leaves have a similar flavour, but not quite the same, you could use the seeds in their place adding them in to the spice mix if there is one, but the leaves I prefer personally.  The flavour of methi leaves in thepla or in curry is wonderful in my opinion." />
  <row Id="19717" PostHistoryTypeId="2" PostId="9636" RevisionGUID="86d49972-cde3-410e-a417-101020aac09b" CreationDate="2010-11-30T22:17:27.047" UserId="218" Text="170 degrees is perfectly fine. &#xD;&#xA;&#xD;&#xA;To talk pasteurization, you have to take into account two factors: temperature, and *time*.&#xD;&#xA;&#xD;&#xA;In this case your temperature is 170 degrees, which is hot enough to kill just about all bacteria instantly (Milk is pasteurized in the 140s), and then you keep it at that temperature for hours? &#xD;&#xA;&#xD;&#xA;You've got nothing to worry about.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19718" PostHistoryTypeId="5" PostId="9636" RevisionGUID="23804fd2-c932-4384-be9d-2746c1de1e76" CreationDate="2010-11-30T22:33:03.560" UserId="218" Comment="added 99 characters in body; added 22 characters in body" Text="170 degrees is perfectly fine. &#xD;&#xA;&#xD;&#xA;To talk pasteurization, you have to take into account two factors: temperature, and *time*.&#xD;&#xA;&#xD;&#xA;In this case your temperature is 170 degrees, which is hot enough to kill just about all bacteria instantly (Milk is pasteurized in the 140 (or the 160s for HTST)), and then you keep it at that temperature for hours? &#xD;&#xA;&#xD;&#xA;You've got nothing to worry about.&#xD;&#xA;&#xD;&#xA;(&lt;a href=&quot;http://www.nzifst.org.nz/unitoperations/httrapps2.htm&quot;&gt;Basics of TDT calculation&lt;/a&gt;)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19719" PostHistoryTypeId="6" PostId="9633" RevisionGUID="af131899-2f71-4b03-875a-32b4381773f3" CreationDate="2010-11-30T22:33:56.240" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="19720" PostHistoryTypeId="2" PostId="9637" RevisionGUID="5b47e29f-1cc9-45d0-9afa-7eb9d59a713c" CreationDate="2010-11-30T22:40:15.673" UserId="3479" Text="Canning stock **once it has been created and finished** doesn't cause extraction, agitation and cloudiness problems because the bones are gone, the extra proteins are removed, assuming you've clarified your stock and you are down to just stock.  &#xD;&#xA;&#xD;&#xA;The temperature above 180 problems relates to what happens during the extraction process, but once the extraction is done, you can pressure can your stock and keep it for as long as you need to.  I do this with broth all the time, although I also freeze broth in ice cube trays so I will have small amounts as needed.  And, yes, I know there is a difference between broth and stock, but I work mostly with broth that I make using a lot of bones AND meat, ending up with a gelatinous flavorful broth, rather than an unctuous stock." />
  <row Id="19721" PostHistoryTypeId="5" PostId="9636" RevisionGUID="16f4e722-078b-49c9-8f38-e4b47309db7b" CreationDate="2010-11-30T22:42:15.857" UserId="218" Comment="added 500 characters in body" Text="170 degrees is perfectly fine. &#xD;&#xA;&#xD;&#xA;To talk bacteria, you have to take into account two factors: temperature, and *time*. Anything between 40 and 140 is good for them, anything above 140 is bad. At the same time, food in the dangerzone that is eaten/cooked/frozen promptly, is fine, because it takes time to build up a colony of harmful proportions.&#xD;&#xA;&#xD;&#xA;In this case your temperature is 170 degrees, which is hot enough to kill most common bacteria instantly (Milk is pasteurized in the 160s), and then you keep it at that temperature for hours? The toughest common bacteria (*C. botulinum*) dies very quickly at 180 degrees...It's the only one I know off the top of my head that doesn't immediately die in the 170 range. And keeping your stock at 170 for 10 minutes or so will kill any *C. botulinum* that may have somehow found it's way inside it.&#xD;&#xA;&#xD;&#xA;You've got nothing to worry about.&#xD;&#xA;&#xD;&#xA;(&lt;a href=&quot;http://www.nzifst.org.nz/unitoperations/httrapps2.htm&quot;&gt;Basics of TDT calculation&lt;/a&gt;)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="19722" PostHistoryTypeId="2" PostId="9638" RevisionGUID="bf1d041e-cade-497b-a6e6-5d0ffc3e5e26" CreationDate="2010-12-01T02:00:20.367" UserId="2491" Text="Once peeled and sliced, they can be steamed, stir fried, or used in salads.  I've heard broccoli stems called the poor man's asparagus." />
  <row Id="19723" PostHistoryTypeId="2" PostId="9639" RevisionGUID="e50ae54e-00df-4388-b4e6-dfb6865573f9" CreationDate="2010-12-01T02:54:56.310" UserId="2491" Text="You know, I have always liked to eat spinach with vinegar.  Just steamed and with a splash of plain white vinegar.  It is a very common way to eat spinach around here.&#xD;&#xA;&#xD;&#xA;Anyway, I suppose it could have some affect on iron absorption.  Large amounts of vitamin C can increase non-heme iron absorption by as much as 200%.  This article, [http://pubs.acs.org/doi/abs/10.1021/jf0203040][1], seems to indicate that acetic acid, the main component in vinegar, may also increase iron absorption.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://pubs.acs.org/doi/abs/10.1021/jf0203040" />
  <row Id="19724" PostHistoryTypeId="2" PostId="9640" RevisionGUID="f0839d20-e0c4-47d2-b2ac-ecd017f83282" CreationDate="2010-12-01T03:22:28.993" UserId="555" Text="My wife made a cream based sauce last night and the recipe said to &quot;reduce&quot; it.&#xD;&#xA;The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted water for the broth)&#xD;&#xA;&#xD;&#xA;I looked up how to reduce a sauce, and it basically said to heat it up til most of the liquid evaporates and the sauce gets thicker.  Makes sense, but the website I was on said that the liquid should simmer on low heat while reducing.  I was doing this but it was taking forever and was still very thin (~30 minutes).  I cranked up the heat to high and that sped things up, but I'm wondering what the proper way to do it is.&#xD;&#xA;&#xD;&#xA;Should she not have added water?  Was there something else we missed? Or does it really take that long to reduce a cream sauce?" />
  <row Id="19725" PostHistoryTypeId="1" PostId="9640" RevisionGUID="f0839d20-e0c4-47d2-b2ac-ecd017f83282" CreationDate="2010-12-01T03:22:28.993" UserId="555" Text="How do you reduce a cream sauce?" />
  <row Id="19726" PostHistoryTypeId="3" PostId="9640" RevisionGUID="f0839d20-e0c4-47d2-b2ac-ecd017f83282" CreationDate="2010-12-01T03:22:28.993" UserId="555" Text="&lt;sauce&gt;&lt;cream&gt;&lt;reduction&gt;" />
  <row Id="19727" PostHistoryTypeId="2" PostId="9641" RevisionGUID="e9117902-020f-44cd-96b7-cd84a600ee86" CreationDate="2010-12-01T04:08:09.140" UserId="41" Text="The simple answer is: You reduce a cream sauce the same way you reduce any other sauce, by simmering it until a certain amount of liquid is gone, just like the instructions said.  You have to be careful about temperature though, because milk (or cream) can burn at high temperatures, and then your sauce is ruined.  You should keep it to a low or at most medium simmer.&#xD;&#xA;&#xD;&#xA;Cream sauces normally tend to thicken extremely fast, so the long cooking time is almost certainly due to watering it down.  I don't think the water was necessary at all; the chicken broth was probably for flavouring, and although &quot;broth&quot; is a somewhat nebulous term, one would normally expect a broth to contain at least some amount of gelatin, which will cause the sauce to thicken substantially when it cools if you reduce it a lot.  Water doesn't, so you've added no flavour *and* thinned out the sauce.&#xD;&#xA;&#xD;&#xA;Basically, you (or your wife) added water for no other purpose than to try to evaporate it later.  Water generally doesn't go in a cream sauce.  If you don't have chicken broth or can't use it, I would either substitute more wine or just leave it out completely.  Usually the only time you substitute water for broth is if it's actually the base of your sauce." />
  <row Id="19728" PostHistoryTypeId="2" PostId="9642" RevisionGUID="420c6f62-1244-4e96-bf19-9d6c35cb1ee5" CreationDate="2010-12-01T04:14:38.570" UserId="555" Text="My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the freezer. I always tell her it should be OK at least a week, but she thinks I'm crazy.  Can anyone give me some factual ammo I could use against her?" />
  <row Id="19729" PostHistoryTypeId="1" PostId="9642" RevisionGUID="420c6f62-1244-4e96-bf19-9d6c35cb1ee5" CreationDate="2010-12-01T04:14:38.570" UserId="555" Text="How long will uncooked chicken keep in the fridge?" />
  <row Id="19730" PostHistoryTypeId="3" PostId="9642" RevisionGUID="420c6f62-1244-4e96-bf19-9d6c35cb1ee5" CreationDate="2010-12-01T04:14:38.570" UserId="555" Text="&lt;refrigerator&gt;&lt;raw-meat&gt;" />
  <row Id="19731" PostHistoryTypeId="2" PostId="9643" RevisionGUID="2812324f-134e-4959-9fbc-cc64b4f0a453" CreationDate="2010-12-01T04:16:50.830" UserId="3598" Text="I usually cook Chicken in cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? &#xD;&#xA;&#xD;&#xA;If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?" />
  <row Id="19732" PostHistoryTypeId="1" PostId="9643" RevisionGUID="2812324f-134e-4959-9fbc-cc64b4f0a453" CreationDate="2010-12-01T04:16:50.830" UserId="3598" Text="Cooking Chicken in Cooker Versus Pan?" />
  <row Id="19733" PostHistoryTypeId="3" PostId="9643" RevisionGUID="2812324f-134e-4959-9fbc-cc64b4f0a453" CreationDate="2010-12-01T04:16:50.830" UserId="3598" Text="&lt;chicken&gt;&lt;curry&gt;&lt;pressure-cooker&gt;" />
  <row Id="19734" PostHistoryTypeId="2" PostId="9644" RevisionGUID="e7ee694a-6c8f-4ad1-9d76-6d8eea08082e" CreationDate="2010-12-01T04:17:55.410" UserId="123" Text="Sorry, USDA recommends 1-2 days of refrigerated storage (40°F). Beyond that and you're tempting fate a bit. You're gonna have to eat some humble pie for your wife on this one (just don't ask here for the recipe).&#xD;&#xA;&#xD;&#xA;[Source][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Keep_Food_Safe_Food_Safety_Basics/index.asp" />
  <row Id="19735" PostHistoryTypeId="6" PostId="9642" RevisionGUID="42cfdc5d-4772-47bc-b1ca-95dafd071098" CreationDate="2010-12-01T04:23:42.973" UserId="123" Comment="edited tags" Text="&lt;food-safety&gt;&lt;raw-meat&gt;" />
  <row Id="19736" PostHistoryTypeId="2" PostId="9645" RevisionGUID="dd26c5b4-f8d2-49ab-b518-2147c1cffa86" CreationDate="2010-12-01T06:24:29.437" UserId="2951" Text="I have to agree with all the people from @Ryan Elkins answer and also your wife. It's a better practice to keep thing in freezer if you don't cook within a day, but some fridge like mine has a cooler box that has lower than usuaul temp that I may leave my uncooked meat little bit longer but 3 days the max." />
  <row Id="19737" PostHistoryTypeId="2" PostId="9646" RevisionGUID="74a523fa-e6e4-4960-96d6-f7da4e4bb8d6" CreationDate="2010-12-01T08:33:50.470" UserId="2010" Text="My official guidlines are:&#xD;&#xA;&#xD;&#xA;Chicken/Fish  - 3 days&#xD;&#xA;Beef/Lamb - 5 days&#xD;&#xA;Bacon - a week&#xD;&#xA;&#xD;&#xA;But if its been in more than a couple of days I'll always give it a sniff prior to cooking." />
  <row Id="19738" PostHistoryTypeId="2" PostId="9647" RevisionGUID="eede9a9b-e86b-43a3-a99e-2595de8f36c4" CreationDate="2010-12-01T08:53:04.597" UserId="611" Text="The optimal temperature for storing herbs is about 12 degrees Celsius, which is about 55 degrees Farenheit (53.6 actually).&#xD;&#xA;&#xD;&#xA;If your counter top or pantry are near this temperature, then you shouldn't refrigerate your fresh herbs.&#xD;&#xA;If you must refrigerate them, they will give off moisture which will condense on the leaves and make them less fun. You can use a paper towel or such to capture the moisture so that it doesn't condense, but the leaves are still losing their moisture, making them less crunchy/upright and causing them either to wil or dry out completely.&#xD;&#xA;&#xD;&#xA;Ultimately, the best is to just use them fresh.&#xD;&#xA;" />
  <row Id="19739" PostHistoryTypeId="2" PostId="9648" RevisionGUID="7926e2e3-d87f-47ab-ad08-77bed172064f" CreationDate="2010-12-01T13:06:52.310" UserId="3596" Text="If I have some unlabelled flour in the cupboard, is there a way I can determine if it is self-raising flour or plain flour, before cooking with it and just checking if the cake rises? :)" />
  <row Id="19740" PostHistoryTypeId="1" PostId="9648" RevisionGUID="7926e2e3-d87f-47ab-ad08-77bed172064f" CreationDate="2010-12-01T13:06:52.310" UserId="3596" Text="How can I check if my flour is self-raising or plain?" />
  <row Id="19741" PostHistoryTypeId="3" PostId="9648" RevisionGUID="7926e2e3-d87f-47ab-ad08-77bed172064f" CreationDate="2010-12-01T13:06:52.310" UserId="3596" Text="&lt;flour&gt;" />
  <row Id="19742" PostHistoryTypeId="2" PostId="9649" RevisionGUID="15534798-20e9-4ec5-9abc-432f63dfe544" CreationDate="2010-12-01T13:12:57.373" UserId="3605" Text="As an amateur chef interested in developing a repertoire of basic cooking techniques, what sauces should I practice? Are there any that are considered standards? For which sauces should I memorize a recipe?&#xD;&#xA;" />
  <row Id="19743" PostHistoryTypeId="1" PostId="9649" RevisionGUID="15534798-20e9-4ec5-9abc-432f63dfe544" CreationDate="2010-12-01T13:12:57.373" UserId="3605" Text="What are the basic kinds of sauces?" />
  <row Id="19744" PostHistoryTypeId="3" PostId="9649" RevisionGUID="15534798-20e9-4ec5-9abc-432f63dfe544" CreationDate="2010-12-01T13:12:57.373" UserId="3605" Text="&lt;sauce&gt;&lt;basics&gt;" />
  <row Id="19745" PostHistoryTypeId="2" PostId="9650" RevisionGUID="ea3ffb1b-bb81-4513-96ff-35e058ae8a10" CreationDate="2010-12-01T13:13:17.323" UserId="1816" Text="Put your flour in water.  It should be slightly fizzy due to the presence of baking powder if it is active self raising flour.  If it is plain it should react like normal flour." />
  <row Id="19746" PostHistoryTypeId="5" PostId="9583" RevisionGUID="0f8d4c03-231c-4c9e-ae42-9c43ae8f875a" CreationDate="2010-12-01T13:46:24.227" UserId="1294" Comment="added 396 characters in body" Text="So I routinely serve up very simple style burritos in my apartment (beef, sour cream, cheese and white flour tortillas), and I've grown well past the days of using pre-mixed seasoning packets to flavor the ground beef.&#xD;&#xA;&#xD;&#xA;However, after a particularly tired night where I reneged on that and used a packet that I had leftover sitting in the pantry, I realized just how much flavor it managed to impart into the beef comparative to what I normally get out of my manually done spice blends.&#xD;&#xA;&#xD;&#xA;Typically speaking, I use a blend of:&#xD;&#xA;&#xD;&#xA; - Chili Powder&#xD;&#xA; - Chipotle Powder&#xD;&#xA; - Cumin&#xD;&#xA; - Mustard Powder&#xD;&#xA; - Freshly Cracked Black Pepper&#xD;&#xA; - Touch of Salt&#xD;&#xA; - Cinnamon (just a touch for some&#xD;&#xA;   sweetness)&#xD;&#xA;&#xD;&#xA;I brown the beef, drain off the fat, and then get it back in the pan to simmer in a mix of red wine vinegar and water for volume. When about half of the liquid is gone, I then add the spice mix.&#xD;&#xA;&#xD;&#xA;Generally I get the heat just right with the chili/chipotle, but it's not quite salty enough and the cumin flavor doesn't seem to really impart itself enough to the point I'd like. Likewise, there's only a hint of the vinegar flavor, which isn't necessarily a bad thing when all of the other flavors are weak, but if the other flavors came more to life, I'd expect the vinegar flavor to be at least a bit bolder as well.&#xD;&#xA;&#xD;&#xA;Is there an ingredient I'm missing for this type of cooking that aids in making those flavors really stick to the beef? Or is this possibly just a case of &quot;add more X&quot;? Possibly a technique / timing issue? Alternatively, is there a spice out there that you could recommend as a stronger version of any of said ingredients? I'd really like to NOT overload the salt levels, and I'd also prefer to keep straining off the fat from the browning process.&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;edit: Thank you all for the suggestions! I'm making them again tonight and will be trying a combination of Bob's and Mrs. Garden's answers. Going to be adding Worcestire Sauce, replacing water with Beef Stock, upping the amount of Cumin and using some fresh minced garlic towards the end of the simmer (and maybe some onion powder as well). I'll update when the verdict is out.&#xD;&#xA;&#xD;&#xA;edit 2: The fresh garlic and extra cumin definitely brought out some more flavor, and the Worcestershire definitely gave a bit more punch than I would have thought it could possibly do. The flavor was fantastic, albeit a bit overpowering, but that I'll attribute that to having to readjust the amounts of everything with the new ingredients / ratios. Thank you all for your suggestions again." />
  <row Id="19747" PostHistoryTypeId="2" PostId="9651" RevisionGUID="0b94221d-cc2a-4c63-99f8-d77a98fa191a" CreationDate="2010-12-01T13:49:44.910" UserId="2047" Text="There are 5 French &quot;mother sauces&quot;:&#xD;&#xA;&#xD;&#xA; - Bechamel - milk, thickened with a roux&#xD;&#xA; - Veloute - light stock, thickened with a light roux&#xD;&#xA; - Tomato&#xD;&#xA; - Espagnole - brown stock, thickened with a brown roux&#xD;&#xA; - Hollandaise - an emulsification of eggs and butter&#xD;&#xA;&#xD;&#xA;They're called &quot;mother sauces&quot; because most (all?) other sauces in French cooking are derived from these basic sauces. Learning the technique for a roux is a critical first step in making most sauces." />
  <row Id="19749" PostHistoryTypeId="2" PostId="9652" RevisionGUID="9861fd68-c5f5-4f4e-81d4-70949a006518" CreationDate="2010-12-01T14:00:12.337" UserId="2389" Text="The single tip I've learned that makes curries taste like a takeaway is in the onion, garlic and ginger (chilli optional).&#xD;&#xA;&#xD;&#xA;These three things should be **whizzed to a paste** with a touch of salt first. Fry this in ghee after your spices have been dry-toasted in the same pan. Then add the ground, toasted spices to the onion mix.&#xD;&#xA;&#xD;&#xA;If your dish requires onions as the body of the dish they can be added afterwards, sliced or as required.&#xD;&#xA;&#xD;&#xA;I can't tell you the flavour difference pureeing these things makes.&#xD;&#xA;&#xD;&#xA;I also don't completely agree with adding cream. A rogan josh will be more often thickend (and soured) with Greek-style yoghurt." />
  <row Id="19750" PostHistoryTypeId="2" PostId="9653" RevisionGUID="c19b27df-2780-46f3-a7de-63e9675ab436" CreationDate="2010-12-01T14:06:17.083" UserId="3474" Text="I can't speak about cooking in a pressure cooker vs. a pan, but I can tell you about my experience with using a pan to cook chicken. &#xD;&#xA;&#xD;&#xA;I've always found that using a grill or pan on high heat to sear the chicken works wonderfully. Either with a marinade or just salt works well. Follow that up in the oven at 300-350 until it's up to temp and you'll find yourself with some delicious chicken. &#xD;&#xA;&#xD;&#xA;The reason for searing the chicken at the start of cooking is not to &quot;seal in the juices&quot; or anything like that. It's because of the Maillard Reaction. The sugars actually caramelize on the outside of what you're cooking. More information here:  http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;&#xD;&#xA;I hope this helps!" />
  <row Id="19751" PostHistoryTypeId="2" PostId="9654" RevisionGUID="8b6f4e58-8c72-4562-86c9-9b7043d45d3d" CreationDate="2010-12-01T14:14:41.553" UserId="67" Text="After the ones that Bob mentioned, other 'worth knowing how to make by memory' are basic proportions and techniques for for :&#xD;&#xA;&#xD;&#xA;* pan sauces  (ie, deglaze the pan, reduce, maybe add some butter)&#xD;&#xA;* mayonaise&#xD;&#xA;* pesto&#xD;&#xA;&#xD;&#xA;(and for the most part, 'brown gravy' is a veloute, 'white gravy' is a bechamel, although the fat used for the roux would change)" />
  <row Id="19752" PostHistoryTypeId="2" PostId="9655" RevisionGUID="a184c952-31d3-425c-9ac5-80040765df8f" CreationDate="2010-12-01T14:14:59.600" UserId="123" Text="Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an &quot;ultimate&quot;. The extra stuff I'm referring to is generally tomato, onion (thin sliced raw or grilled) and bacon (already cooked). &#xD;&#xA;&#xD;&#xA;The problem I'd like to correct is that often the cheese has difficulty fusing the sandwich together because it doesn't stick well to the other ingredients. I've tried a few different placements of the ingredients but they all usually end with on slice of bread not really &quot;attached&quot; the way a proper grilled cheese should be. For example: Bread, Cheese, Other, More Cheese, Bread : this tend to give me two separate slices of bread with cheese and some ingredients in the cheese.&#xD;&#xA;&#xD;&#xA;Is there any special technique to keeping this thing together as one piece?" />
  <row Id="19753" PostHistoryTypeId="1" PostId="9655" RevisionGUID="a184c952-31d3-425c-9ac5-80040765df8f" CreationDate="2010-12-01T14:14:59.600" UserId="123" Text="Ultimate Grilled Cheese : Keeping it together" />
  <row Id="19754" PostHistoryTypeId="3" PostId="9655" RevisionGUID="a184c952-31d3-425c-9ac5-80040765df8f" CreationDate="2010-12-01T14:14:59.600" UserId="123" Text="&lt;sandwich&gt;" />
  <row Id="19755" PostHistoryTypeId="16" PostId="9651" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-01T14:15:33.127" UserId="67" />
  <row Id="19756" PostHistoryTypeId="16" PostId="9654" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-01T14:15:33.127" UserId="67" />
  <row Id="19757" PostHistoryTypeId="16" PostId="9649" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-01T14:15:33.127" UserId="67" />
  <row Id="19758" PostHistoryTypeId="5" PostId="9653" RevisionGUID="199c1156-f9bf-42df-818a-64c4aa0ac897" CreationDate="2010-12-01T14:20:44.890" UserId="3474" Comment="added 10 characters in body" Text="I can't speak about cooking in a pressure cooker vs. a pan, but I can tell you about my experience with using a pan to cook chicken. &#xD;&#xA;&#xD;&#xA;I've always found that using a grill or pan on high heat to sear the chicken works wonderfully. Either with a marinade or just salt works well. Follow that up in the oven at 300-350 until it's up to temp and you'll find yourself with some delicious chicken. &#xD;&#xA;&#xD;&#xA;The reason for searing the chicken at the start of cooking is not to &quot;seal in the juices&quot; or anything like that. It's because of the Maillard Reaction. It's a reaction similar to carmelization on the outside of what you're cooking. More information here:  http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;&#xD;&#xA;I hope this helps!" />
  <row Id="19759" PostHistoryTypeId="2" PostId="9656" RevisionGUID="b9d9e1cf-438e-43b9-b14e-97b56aa2da98" CreationDate="2010-12-01T14:51:33.317" UserId="218" Text="Ignore the purists. If it's got cheese in it, and you're grilling it, it's grilled cheese.&#xD;&#xA;&#xD;&#xA;The problem is this: your cold ingredients are keeping the cheese from properly melting through. The cheese is what binds the whole thing together. If there is not enough cheese, or if the cheese hasn't transitioned completely to gooey deliciousness, the sandwich is going to fall apart.&#xD;&#xA;&#xD;&#xA;The solution is to heat your cold ingredients (at least to near room temp), and to cook the grilled cheese longer, at a lower temperature, so the heat has time to penetrate before the bread gets overcooked." />
  <row Id="19760" PostHistoryTypeId="2" PostId="9657" RevisionGUID="0fb72849-a8c9-40e2-bbb7-3e3d00a40c62" CreationDate="2010-12-01T14:57:34.267" UserId="3582" Text="I have been cooking for a while now, but its mostly what I picked up watching others cook. I usually experiment with ingredients, try out a few things, and learn from there. In short, there is nothing scientific about what I do.&#xD;&#xA;&#xD;&#xA;Now, I am an engineer by profession, and it seems there ought to be a reason for cooking food the way it is done. There are several terms out there that stump me, and I wish I could read up a book to learn more about them.&#xD;&#xA;&#xD;&#xA;So, do you recommend any book/website/videos that explains the science behind cooking, as opposed to the art that it actually is?" />
  <row Id="19761" PostHistoryTypeId="1" PostId="9657" RevisionGUID="0fb72849-a8c9-40e2-bbb7-3e3d00a40c62" CreationDate="2010-12-01T14:57:34.267" UserId="3582" Text="Books that explain the science of cooking?" />
  <row Id="19762" PostHistoryTypeId="3" PostId="9657" RevisionGUID="0fb72849-a8c9-40e2-bbb7-3e3d00a40c62" CreationDate="2010-12-01T14:57:34.267" UserId="3582" Text="&lt;cooking-techniques&gt;&lt;food-science&gt;&lt;cookbook&gt;" />
  <row Id="19763" PostHistoryTypeId="2" PostId="9658" RevisionGUID="ae7d1433-c604-4788-8e4d-2872b05cf2fb" CreationDate="2010-12-01T14:58:20.653" UserId="2047" Text="&quot;On Food and Cooking&quot; by Harold McGee" />
  <row Id="19764" PostHistoryTypeId="2" PostId="9659" RevisionGUID="133abcc4-0be4-4e2c-83aa-acb9317a5bff" CreationDate="2010-12-01T14:59:15.443" UserId="218" Text="Two words: Alton Brown.&#xD;&#xA;&#xD;&#xA;There are molecular gastronomists that are more technical, but he's the best for meshing the two in a format that others can understand. " />
  <row Id="19765" PostHistoryTypeId="6" PostId="9657" RevisionGUID="00f8c190-db92-4b67-8457-3f1df6bae2c0" CreationDate="2010-12-01T15:10:35.620" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;resources&gt;&lt;cookbook&gt;" />
  <row Id="19766" PostHistoryTypeId="10" PostId="9649" RevisionGUID="215902aa-7a4c-496b-80a4-190fad287961" CreationDate="2010-12-01T15:15:40.607" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="19767" PostHistoryTypeId="5" PostId="9649" RevisionGUID="e1773ae9-0c65-42ce-83c9-82e3586abf5a" CreationDate="2010-12-01T15:15:40.733" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What are the fundamental sauces that every cook should know how to make?](http://cooking.stackexchange.com/questions/4402/what-are-the-fundamental-sauces-that-every-cook-should-know-how-to-make)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;As an amateur chef interested in developing a repertoire of basic cooking techniques, what sauces should I practice? Are there any that are considered standards? For which sauces should I memorize a recipe?&#xD;&#xA;" />
  <row Id="19768" PostHistoryTypeId="6" PostId="9612" RevisionGUID="77433147-6149-45c8-83fd-16fb87698115" CreationDate="2010-12-01T15:20:39.870" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;vegetables&gt;&lt;herbs&gt;&lt;refrigerator&gt;" />
  <row Id="19769" PostHistoryTypeId="6" PostId="9642" RevisionGUID="75857756-1413-4ad8-a83c-fbf2141b4e32" CreationDate="2010-12-01T15:21:25.907" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="19770" PostHistoryTypeId="5" PostId="9646" RevisionGUID="c33d2a49-165a-48ed-91ad-02d935009745" CreationDate="2010-12-01T15:22:33.067" UserId="41" Comment="added 6 characters in body; added 1 characters in body" Text="My official guidelines are:&#xD;&#xA;&#xD;&#xA;* Chicken/Fish  - 3 days&#xD;&#xA;* Beef/Lamb - 5 days&#xD;&#xA;* Bacon - a week&#xD;&#xA;&#xD;&#xA;But if its been in more than a couple of days I'll always give it a sniff prior to cooking." />
  <row Id="19771" PostHistoryTypeId="4" PostId="9633" RevisionGUID="82c8daab-4576-4ea1-9a0b-4201b09f3c9a" CreationDate="2010-12-01T15:28:46.073" UserId="41" Comment="edited title" Text="Can I substitute Fenugreek seeds for leaves?" />
  <row Id="19772" PostHistoryTypeId="2" PostId="9660" RevisionGUID="62927fd0-f1fa-4777-900e-ebda96820057" CreationDate="2010-12-01T15:41:31.837" UserId="3577" Text="What if you grate the cheese and mix the (chopped) bacon and onions into it before putting it on the bread?  Then you would have melted cheese with little pockets of deliciousness." />
  <row Id="19773" PostHistoryTypeId="2" PostId="9661" RevisionGUID="6bbb3d2b-e21b-4198-8973-3bdc880bf84e" CreationDate="2010-12-01T15:43:05.687" UserId="3577" Text="What Einstein Told His Cook, by Robert Wolke is pretty interesting, although he makes a lot of unproven nutritional claims." />
  <row Id="19774" PostHistoryTypeId="2" PostId="9662" RevisionGUID="00cb0d65-81be-4799-8ec9-866f18cc04cf" CreationDate="2010-12-01T15:50:34.203" UserId="990" Text=" 1. Render out the bacon fat by cooking the bacon in the oven on a broiler pan. The fat will drain off the slotted top into the bottom&#xD;&#xA; 3. Rough chop the bacon with a chef's knife or meat cleaver&#xD;&#xA; 4. Place chopped bacon in food processor or blender and process to desired texture." />
  <row Id="19775" PostHistoryTypeId="2" PostId="9663" RevisionGUID="7d25df77-2d1f-47db-afe8-0e5756607914" CreationDate="2010-12-01T15:53:35.993" UserId="990" Text="Cookwise by Shirley O. Corriher" />
  <row Id="19776" PostHistoryTypeId="2" PostId="9664" RevisionGUID="26bd05a8-b78a-4107-96e3-c1a678937300" CreationDate="2010-12-01T15:58:29.910" UserId="231" Text="A decent website: [http://www.cookingforengineers.com/][1]&#xD;&#xA;&#xD;&#xA;I really like his style and his explanations are detailed and is overall fairly clear. He has a limited recipe collection, but he talks a lot about a number of other things including techniques and he also has numerous resources linked (including all of the other ones mentioned here). I like especially his section &quot;Kitchen Notes&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/" />
  <row Id="19777" PostHistoryTypeId="2" PostId="9665" RevisionGUID="fd18b38b-1f96-421a-8bf6-6d35962b7bc5" CreationDate="2010-12-01T16:52:08.647" UserId="438" Text="Most of the recipes I've seen for Chicken Salad simply call for &quot;cooked chicken&quot;.  ...okay, but how?  Should I bake it?  Blanch it? Sautee it?  Grill it?  &#xD;&#xA;&#xD;&#xA;What is the preferred way to cook Chicken Breasts prior to use in Chicken Salad?" />
  <row Id="19778" PostHistoryTypeId="1" PostId="9665" RevisionGUID="fd18b38b-1f96-421a-8bf6-6d35962b7bc5" CreationDate="2010-12-01T16:52:08.647" UserId="438" Text="How should chicken breasts for a chicken salad be cooked?" />
  <row Id="19779" PostHistoryTypeId="3" PostId="9665" RevisionGUID="fd18b38b-1f96-421a-8bf6-6d35962b7bc5" CreationDate="2010-12-01T16:52:08.647" UserId="438" Text="&lt;preparation&gt;&lt;salad&gt;&lt;chicken-breast&gt;" />
  <row Id="19780" PostHistoryTypeId="2" PostId="9666" RevisionGUID="7b5dc6ba-0b2b-4aed-972b-9f6cb6675ce3" CreationDate="2010-12-01T16:59:01.160" UserId="218" Text="I usually do a whole small chicken in a pot with the traditional herbs, onions, celery, etc. Cook it slow until it falls off the bone, strain it, and let it cool before picking the meat off.&#xD;&#xA;&#xD;&#xA;That being said, I've gotten perfectly decent results using store bought rotisserie chickens." />
  <row Id="19781" PostHistoryTypeId="2" PostId="9667" RevisionGUID="9ad99bd4-e989-4ecc-8081-8e051313d8ae" CreationDate="2010-12-01T17:05:52.513" UserId="3577" Text="I prefer simmering a whole bird to get shredded chicken, like Satanicpuppy.  That should take an hour or two to accomplish.&#xD;&#xA;&#xD;&#xA;For a chicken salad that has cubed pieces, I would saute or grill a whole breast, then cut it up afterwards.  You can bake it, but it takes longer than the former methods.  You can also slice it up beforehand and saute it- that is a much faster option than any other.  Just make sure you season the breasts; they will be virtually flavorless otherwise, and make your salad dull.  I'd use garlic powder, salt, freshly-ground pepper, and saute it in butter." />
  <row Id="19782" PostHistoryTypeId="2" PostId="9668" RevisionGUID="c7d5b2dd-b19b-4e4a-bad0-93a8d2520170" CreationDate="2010-12-01T17:54:25.547" UserId="3613" Text="Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History) by Malcolm DeBevoise is a great book that details flavor and seasoning science among other things.&#xD;&#xA;&#xD;&#xA;It can be had on the cheap and is concise read." />
  <row Id="19783" PostHistoryTypeId="2" PostId="9669" RevisionGUID="f6f8c178-5d19-4672-a687-d740cf08ed85" CreationDate="2010-12-01T18:19:22.900" UserId="2283" Text="It really depends on the texture you are looking for in your finished product. If you want a chunky chicken salad then bake your chicken breasts seasoned or not, I season mine, and then cube them. If you want something a little more exciting pan grill the breasts to the point of a little char and then dice. If you want your chicken to be flavorless and get all of your flavor from the mix you are tossing your chicken into, boil it or put it in a slow cooker if you are cooking up a big batch. &#xD;&#xA;&#xD;&#xA;It all really comes down to how you like to eat your chicken salad, and more importantly how pretty you want it to look in your serving method, because a cajun blackened chicken salad sandwich can look down right homely. I say try them all until you fall in love with one temporarily and when that has lost its passion try a different version. &#xD;&#xA;&#xD;&#xA;Also as a side note if I am preparing it for me and not for someone else, so it doesn't have to be all white and pretty, I use thighs instead of breasts since they are more forgiving and generally cheaper. If I am not just breaking down a whole chicken and using the *leftovers*." />
  <row Id="19784" PostHistoryTypeId="2" PostId="9670" RevisionGUID="06c4c967-ddfd-4fb3-a1aa-70e676684821" CreationDate="2010-12-01T18:20:13.603" UserId="3491" Text="I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Operating on the premise that a pressure cooker is an enclosed system, is there a way besides following the time recommendations of a recipe to find out if it's &quot;done&quot;, or is it like Schrödinger's Cat where you only know for sure when you open it and release the pressure." />
  <row Id="19785" PostHistoryTypeId="1" PostId="9670" RevisionGUID="06c4c967-ddfd-4fb3-a1aa-70e676684821" CreationDate="2010-12-01T18:20:13.603" UserId="3491" Text="How can I tell if the food inside a pressure cooker is done cooking?" />
  <row Id="19786" PostHistoryTypeId="3" PostId="9670" RevisionGUID="06c4c967-ddfd-4fb3-a1aa-70e676684821" CreationDate="2010-12-01T18:20:13.603" UserId="3491" Text="&lt;cooking-time&gt;&lt;pressure-cooker&gt;" />
  <row Id="19787" PostHistoryTypeId="2" PostId="9671" RevisionGUID="0b6bcdc1-d6be-425e-bc1a-605ade0e0cb4" CreationDate="2010-12-01T18:36:29.263" UserId="15" Text="I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and about 1/2 cup flour per 4 bowls of soup.&#xD;&#xA;&#xD;&#xA;To try to reduce using that much bleached flour, I would like to substitute nutritional yeast. Obviously the flavor will be sufficiently similar without taking away from the flavor of broccoli and cheddar (and the stock is pretty potent so I'm also not worried about that) so I am not worried about using too much nutritional yeast.&#xD;&#xA;&#xD;&#xA;**To achieve the effect of 1/2 cup flour thickening, what is an approximate ratio for the same effect with nutritional yeast**? Also, I have noticed with other dishes that, unlikely the grainy/clotty results of flour, nutritional yeast can be added after the fact without whisking. But in a case like this, am I still better off whisking it in at the beginning?" />
  <row Id="19788" PostHistoryTypeId="1" PostId="9671" RevisionGUID="0b6bcdc1-d6be-425e-bc1a-605ade0e0cb4" CreationDate="2010-12-01T18:36:29.263" UserId="15" Text="How to substitute flour with nutritional yeast" />
  <row Id="19789" PostHistoryTypeId="3" PostId="9671" RevisionGUID="0b6bcdc1-d6be-425e-bc1a-605ade0e0cb4" CreationDate="2010-12-01T18:36:29.263" UserId="15" Text="&lt;substitutions&gt;&lt;flour&gt;&lt;soup&gt;&lt;thickening&gt;" />
  <row Id="19790" PostHistoryTypeId="2" PostId="9672" RevisionGUID="0c6651bc-7489-4805-a19b-22252d8d852f" CreationDate="2010-12-01T18:51:46.423" UserId="2782" Text="[Cooking for Geeks](http://www.cookingforgeeks.com/) by Jeff Potter from O'Reilly has gotten very good reviews. " />
  <row Id="19791" PostHistoryTypeId="6" PostId="9655" RevisionGUID="e217efd3-ce3f-4137-be38-3ce31bbd1994" CreationDate="2010-12-01T19:13:19.887" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;grilling&gt;&lt;sandwich&gt;" />
  <row Id="19792" PostHistoryTypeId="2" PostId="9673" RevisionGUID="53ea952a-ffe1-41c5-9eb7-7ffd47589707" CreationDate="2010-12-01T19:40:55.480" UserId="3582" Text="Smell.&#xD;&#xA;&#xD;&#xA;Every time the whistle of a pressure cooker blows, you get a mild aroma of the food along with the escaping steam. The aroma is usually a good indicator of how good the food has been cooked. &#xD;&#xA;&#xD;&#xA;Besides smell, the only other thing is time." />
  <row Id="19793" PostHistoryTypeId="5" PostId="9613" RevisionGUID="aa519dfe-e500-4e36-85c5-143b720bcbcb" CreationDate="2010-12-01T20:02:36.690" UserId="15" Comment="added 2 characters in body" Text="Unfortunately, not knowing the state of your utensils, answering 'silver feels rough' implies your utensils are already slightly tarnished. My recommendation is, assuming that we are referring to a limited amount of silverware that you will be using infrequently anyway, store it separately so that you have a mental organization of where the silver is.&#xD;&#xA;&#xD;&#xA;Obviously this will not help if you are holding two spoons; one silver and one stainless in your hand. However, *you likely will be able* to commit to memory a sense of contrast between the **weighting/balance** of how each one feels in your hand and a comparison between the actual **shape/design** of the two." />
  <row Id="19794" PostHistoryTypeId="2" PostId="9674" RevisionGUID="cb24777c-f933-4019-a17b-9ef952b73f53" CreationDate="2010-12-01T20:07:30.917" UserId="1701" Text="Use white onions. Yellow onions make me tear up every time, but white onions never do. Go figure." />
  <row Id="19795" PostHistoryTypeId="2" PostId="9675" RevisionGUID="b5ce14f8-3961-4ee5-8aab-344a904b2a5d" CreationDate="2010-12-01T20:33:15.450" UserId="15" Text="Change up your approach to the grilling: get a hobo iron and make your grilled cheese that way. With a hearty bread bread, you'll be able to put anything you want in there and with enough spinning it will all settles into a beautiful nest of cheesy goodness.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/cJR49.jpg" />
  <row Id="19796" PostHistoryTypeId="2" PostId="9676" RevisionGUID="b46d2c5d-3529-4329-9f3f-a2b1fdfc1dc2" CreationDate="2010-12-01T20:49:08.757" UserId="2047" Text="Most store-bought stock/broth packaging contains some claim like &quot;refrigerate after opening, and use within 7-10 days&quot;. My bottle of clam juice makes no claims whatsoever about refrigeration or shelf life. I know it contains some salt, but I doubt it's enough to preserve it indefinitely.&#xD;&#xA;&#xD;&#xA;Since it's basically a stock/broth, I assume it would last about as long as an opened container of chicken stock - just long enough for bacteria to establish their own civilization, complete with a &quot;Salmonella Starbucks&quot; on every suspended particle.&#xD;&#xA;&#xD;&#xA;Does anyone know for sure? Can I put an opened bottle back in the cabinet? Will it last a week in the fridge? Should I just pour out any unused juice, because it will spoil so quickly?" />
  <row Id="19797" PostHistoryTypeId="1" PostId="9676" RevisionGUID="b46d2c5d-3529-4329-9f3f-a2b1fdfc1dc2" CreationDate="2010-12-01T20:49:08.757" UserId="2047" Text="Refrigerating Clam Juice" />
  <row Id="19798" PostHistoryTypeId="3" PostId="9676" RevisionGUID="b46d2c5d-3529-4329-9f3f-a2b1fdfc1dc2" CreationDate="2010-12-01T20:49:08.757" UserId="2047" Text="&lt;food-safety&gt;&lt;refrigerator&gt;" />
  <row Id="19799" PostHistoryTypeId="2" PostId="9677" RevisionGUID="4bd583b1-2591-4f2c-8990-d6884b0bc546" CreationDate="2010-12-01T21:07:05.753" UserId="3582" Text="#What spices to buy?#&#xD;&#xA;&#xD;&#xA;I have listed commonly used spices/ingredients. If you are on a budget, purchase the ones with a (!) before them.&#xD;&#xA;&#xD;&#xA;##Powders and Pastes (&quot;Masalas&quot;)##&#xD;&#xA;&#xD;&#xA; - (!) Coriander Powder (&quot;Dhania Powder&quot;)&#xD;&#xA; - (!) Cumin Powder (&quot;Jeera Powder&quot;)&#xD;&#xA; - (!) Red Chilli Powder (&quot;Laal Mirch Powder&quot;)&#xD;&#xA; - Turmeric Powder  (&quot;Haldi Powder&quot;)&#xD;&#xA; - Garam Masala Powder&#xD;&#xA; - Ginger Garlic Paste (You can skip this if you have fresh ginger and garlic)&#xD;&#xA;&#xD;&#xA;##Seeds##&#xD;&#xA;&#xD;&#xA; - (!) Cumin Seeds  (&quot;Jeera&quot;)&#xD;&#xA; - (!) Mustard Seeds (&quot;Rai&quot;)&#xD;&#xA; - Cloves        (&quot;Laung&quot;)&#xD;&#xA; - Cardamon Seeds (&quot;Elaichi&quot;)&#xD;&#xA; - Bay Leaves     (&quot;Taej Pata&quot;)&#xD;&#xA;&#xD;&#xA;##Fresh Spices##&#xD;&#xA; - (!) Green Chillies&#xD;&#xA; - (!) Garlic&#xD;&#xA; - Ginger (&quot;Adrak&quot;)&#xD;&#xA; - Coriander Leaves (&quot;Dhania&quot;)&#xD;&#xA; - Curry Leaves (&quot;Kadhi patta&quot;)&#xD;&#xA;&#xD;&#xA;##Common Vegetables##&#xD;&#xA; - (!) Onions&#xD;&#xA; - (!) Tomatoes (tomato is officially a fruit, ignore the heading)&#xD;&#xA;&#xD;&#xA;##Lentils &amp; Beans##&#xD;&#xA;&#xD;&#xA;Buy these on a need basis, depending on the recipe.&#xD;&#xA;&#xD;&#xA; - Tur Daal (Yellow lentil. There are 2-3 yellow lentils, ask the store for Toor dal, which is most common)&#xD;&#xA; - Chick Peas   (&quot;Chhole&quot; or &quot;Kabuli Channa&quot;)&#xD;&#xA; - Kidney Beans (&quot;Rajma&quot;)&#xD;&#xA;&#xD;&#xA;In the US, most towns have an Indian Store. A while back, a small packet of each spice/powder would be around $2. &#xD;&#xA;&#xD;&#xA;#What equipment?#&#xD;&#xA;To cook Curries, you don't need anything special. &#xD;&#xA;&#xD;&#xA;A small grinder/food processor to grind spices is very helpful. If you don't have one, you can always crush the spices using a rolling pin before putting it in the frying pan. &#xD;&#xA;&#xD;&#xA;A pressure cooker is helpful to cook/boil lentils or beans. If you don't have one, you can always cook them in an open container - it just takes more time.&#xD;&#xA;&#xD;&#xA;#Any good books? Any good web sites? #&#xD;&#xA;[Sanjeev Kapoor][1] and [Tarla Dalal][2] are two popular cooks in India. Their websites have some good recipes that you can pick up.&#xD;&#xA;&#xD;&#xA;Youtube has some great videos on Indian cooking, but you need to know what to search. Read the blogs I mentioned above, pick up a curry/dish you find interesting and search it on youtube. That's perhaps the best way to find good videos.&#xD;&#xA;&#xD;&#xA;#Any other advice?#&#xD;&#xA;Just some little tips that I think would help you get started - &#xD;&#xA;&#xD;&#xA; 1. Most curries are based on Onion and Tomato. A generic recipe would be - &quot;Pour a little oil in a frying pan. Add spices till they start to crackle. Add chopped onions and saute till golden brown. Add chopped tomatoes and saute for a few minutes. Add dry spices/powders. Add vegetables/chicken/meat and cook&quot;. This is the most basic Indian recipe, and others build from here.&#xD;&#xA; 2. Ginger Garlic paste is readily available, and is handy when you don't want to peel and crush garlic cloves.&#xD;&#xA; 3. Garam Masala powder is always added last&#xD;&#xA; 4. India is a huge country, and every region has its own distinct flavour. In general, North and South Indian food are totally different. The curries usually come from Punjab in North India, so searching for &quot;Punjabi Recipes&quot; is likely to get you better results. The most popular South Indian dishes are &quot;Idlis&quot; and &quot;Dosas&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sanjeevkapoor.com/&#xD;&#xA;  [2]: http://www.tarladalal.com/" />
  <row Id="19800" PostHistoryTypeId="2" PostId="9678" RevisionGUID="4d1b4171-a48b-4615-8067-72a6bb9e3901" CreationDate="2010-12-01T21:14:30.127" UserId="3577" Text="It should keep in the fridge for a week or two- and you should be able to smell it if it goes bad.  However, you can just freeze any unused juice in 1 or 2 Tablespoon portions (in an ice cube tray) and keep it around for the next time you need it.  Just transfer the frozen cubes into a labelled freezer bag so they don't get lost or thrown out.  Waste not, want not, right?" />
  <row Id="19801" PostHistoryTypeId="2" PostId="9679" RevisionGUID="bbe7f52b-ffe9-4bf3-87a4-6038c1d32aa2" CreationDate="2010-12-01T21:26:21.317" UserId="41" Text="I'm going to *assume* you're talking about Mott's Clamato, since I don't think I've ever actually seen any other type of &quot;clam juice&quot; sold in a store; however, if you've got a different brand, this should still be a helpful guideline.&#xD;&#xA;&#xD;&#xA;From the [Clamato FAQ][1]:&#xD;&#xA;&#xD;&#xA;&gt; **13. What is the shelf life of Mott's* Clamato*?**&#xD;&#xA;&#xD;&#xA;&gt; Before opening, Mott's* Clamato* will last up to 12 months time from the production code date. After opening, Mott's* Clamato* should be refrigerated and used within a 2 to 3 week period.&#xD;&#xA;&#xD;&#xA;So, looks like it'll last a few weeks, but not much longer.  If you've somehow got &quot;pure&quot; clam juice (stock/broth) then probably much less, because Clamato has a ton of acidic tomato concentrate that acts as a preservative.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mottsclamato.com/faq.php" />
  <row Id="19802" PostHistoryTypeId="6" PostId="9676" RevisionGUID="07f1949d-b725-4618-bea8-de63b1196eea" CreationDate="2010-12-01T21:27:09.333" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;refrigerator&gt;&lt;broth&gt;" />
  <row Id="19803" PostHistoryTypeId="5" PostId="9679" RevisionGUID="8ce55a90-ff5a-4484-abd8-6b0b8c23e964" CreationDate="2010-12-01T21:31:33.120" UserId="41" Comment="added 4 characters in body; added 38 characters in body" Text="Let's use Mott's Clamato as a guideline here.  From the [Clamato FAQ][1]:&#xD;&#xA;&#xD;&#xA;&gt; **13. What is the shelf life of Mott's* Clamato*?**&#xD;&#xA;&#xD;&#xA;&gt; Before opening, Mott's* Clamato* will last up to 12 months time from the production code date. After opening, Mott's* Clamato* should be refrigerated and used within a 2 to 3 week period.&#xD;&#xA;&#xD;&#xA;You say you've got *pure* clam juice (i.e. stock/broth).  Clamato has a ton of acidic tomato concentrate as well as sugar (corn syrup) that acts as a natural preservative, and it only claims to last a few weeks in the fridge.  If you've got *pure* clam juice, which means no artificial *or* natural preservatives, then there's no way I'd keep it around for more than a week.  I would treat it as stock and either freeze it or throw it out after a few days.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mottsclamato.com/faq.php" />
  <row Id="19804" PostHistoryTypeId="2" PostId="9680" RevisionGUID="a267329f-5a6f-42f1-9e14-46b9a68fcbf9" CreationDate="2010-12-01T21:37:32.490" UserId="2805" Text="It's not a dry ingredient, but I typically add [adobo sauce][1] to taco and chili meat. It has a complex flavor, and a decent amount of heat. They are sold in small cans. I typically just extract a few tablespoons of the sauce, and leave the chilies. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Adobo" />
  <row Id="19805" PostHistoryTypeId="2" PostId="9681" RevisionGUID="f0892b5b-dad2-41be-aa62-5cb04ad351c9" CreationDate="2010-12-01T23:33:22.217" UserDisplayName="anonymous" Text="As far as I am aware, The only safe way to store non-acidulated garlic in oil is to do so at 38 degrees F or lower." />
  <row Id="19806" PostHistoryTypeId="2" PostId="9682" RevisionGUID="3c815586-7a61-4c99-8739-ab7c0194c1eb" CreationDate="2010-12-01T23:58:31.000" UserId="1887" Text="Self-rising flour is usually salted. Regular flour isn't. You can taste a tiny bit. " />
  <row Id="19807" PostHistoryTypeId="2" PostId="9683" RevisionGUID="c970ea50-57e8-4c6b-8d02-5f28060af48e" CreationDate="2010-12-02T01:01:57.567" UserId="1393" Text="It is also like Schrodinger's Cat in the sense that hopefully whatever is inside is not still alive. But seriously: the main thing is time. You start with the recommendations from your manufacturer (since all cookers vary somewhat in terms of pressure and therefore temperature) and then keep good notes as to whether you prefer slightly more or less time. For example, I've learned that with my cooker, if I'm making pinto beans without soaking, for whole beans I like about 35 minutes, but if I'm going to puree them, 40 is better." />
  <row Id="19813" PostHistoryTypeId="2" PostId="9686" RevisionGUID="e94d65d5-e1a9-4440-8ab3-6f4e753c4685" CreationDate="2010-12-02T05:48:12.197" UserId="2215" Text="To get the best coffee (and therefore caffeine) ratio to water drink [Espresso][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Espresso" />
  <row Id="19815" PostHistoryTypeId="2" PostId="9688" RevisionGUID="be6759c9-2fb2-4d2b-b116-a1dbc1a5b2eb" CreationDate="2010-12-02T07:07:37.370" UserId="1393" Text="I think this is not such a good idea. It is going to take a *lot* of nutritional yeast to get anything like the thickening power of flour. If you really want to thicken this with less flour, there are plenty of other things that will do the trick, like xanthan gum, potato starch, corn starch, ultra-tex, some formulations of methylcellulose, etc. Just add however much nutritional yeast you want for flavor or health reasons, and get your thickening elsewhere." />
  <row Id="19816" PostHistoryTypeId="2" PostId="9689" RevisionGUID="6436a38e-a791-4afb-b7e2-418238367d34" CreationDate="2010-12-02T07:08:27.887" UserId="3581" Text="[The Big Fat Duck Cookbook][1]  This is one book from one of the best chef's in the world, his process is more scientific than intuitive. The book itself is very griping, (book is also an autobiography of Blumenthal) You have to make reservations 2 months in advance to eat at [The Fat Duct][2]&#xD;&#xA;&#xD;&#xA;The book contains two types of recipes, some that everyone can make and the other are for scientists and engineers. The book is huge and a work of art :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Big-Fat-Duck-Cookbook/dp/0747583692/ref=cm_cr_pr_product_top&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/The_Fat_Duck" />
  <row Id="19817" PostHistoryTypeId="2" PostId="9690" RevisionGUID="17fc0bcd-3cc1-46b1-8451-f010ea4b5a4f" CreationDate="2010-12-02T08:01:16.040" UserId="3581" Text="Indian food does not mean mixing up all the spices you can get hold of :) &#xD;&#xA;&#xD;&#xA;There are many cuisines in Indian cuisine. Indian recipes have dried spices(e.g dried chillies, seeds etc)  and fresh ingredients (curry leaves, fresh coriander) and the oil (sunflower, coconut, mustard , pure ghee etc ) .&#xD;&#xA;&#xD;&#xA;  IMO the [Goan cuisine][1] is the best because its a mixture of Portuguese and Indian flavors.Its not spicy yet flavorful. Google for [recipes][2]. Fresh Coconut pulp ground with other spices make an excellent thickening agent for curries. Curd is an acceptable replacement. &#xD;&#xA;&#xD;&#xA;I always use hacks like coconut milk, ginger garlic paste, tamarind paste though im not a fan of powdered spices. Powdered spices lose their oils when ground and therefore it can affect the aroma and taste. &#xD;&#xA;&#xD;&#xA;Ive seen some legit [youtube channels][3] that can help get going &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Goan_cuisine&#xD;&#xA;  [2]: http://www.goanfoodrecipes.com/&#xD;&#xA;  [3]: http://www.vahrehvah.com/wahrewah.php" />
  <row Id="19818" PostHistoryTypeId="5" PostId="4341" RevisionGUID="cef6a223-2d3d-4b64-ae0a-78468305f5b7" CreationDate="2010-12-02T10:28:58.500" UserId="210" Comment="added 1 characters in body" Text="As ever, it depends on the exact recipe.&#xD;&#xA;It seems to me that garlic is conspicuously missing from your list of ingredients, though.&#xD;&#xA;&#xD;&#xA;Additionally, you could try very small amount (1/4 teaspoon for a medium put to start) of the following spices:&#xD;&#xA;&#xD;&#xA; - Cloves&#xD;&#xA; - Turmeric&#xD;&#xA; - Cinnamon&#xD;&#xA; - Cardamom (this really sorted out a dish I was making yesterday that was tasting a little flat)&#xD;&#xA;&#xD;&#xA;You didn't put curry in your list, though I assume you don't need to be told that.&#xD;&#xA;" />
  <row Id="19820" PostHistoryTypeId="2" PostId="9692" RevisionGUID="ec29f27e-4718-4e2f-9d3b-891f886a7c30" CreationDate="2010-12-02T14:06:29.707" UserId="3569" Text="So trying to impress someone the other night i tried a flambe.  I probably got in over my head, but it looks so cool when you see someone else do it so i thought a flambe bananas foster would be the way to go.  I can live with only one eyebrow (I'm sure the other will grow back) but what I'm worried about was the taste. The finished product tasted a little off (not burnt but in that realm). I used good booze that was fresh so i don't think that's to blame.  Or maybe it's like cooking over a camp-fire; everything has a distinctive taste.  Thoughts? Hints?" />
  <row Id="19821" PostHistoryTypeId="1" PostId="9692" RevisionGUID="ec29f27e-4718-4e2f-9d3b-891f886a7c30" CreationDate="2010-12-02T14:06:29.707" UserId="3569" Text="First time Flambe" />
  <row Id="19822" PostHistoryTypeId="3" PostId="9692" RevisionGUID="ec29f27e-4718-4e2f-9d3b-891f886a7c30" CreationDate="2010-12-02T14:06:29.707" UserId="3569" Text="&lt;flambe&gt;" />
  <row Id="19823" PostHistoryTypeId="2" PostId="9693" RevisionGUID="cc90b591-79ac-40c0-b62f-8486539f7a9c" CreationDate="2010-12-02T14:21:26.550" UserId="1816" Text="When doing a flambe, make sure to expose the alcohol to plenty of air.  A higher proof liquor also helps the flame to catch.  I've used Bacardi 151, which specifically states that you should not burn it, and it does well, but I do it knowing that it's considered dangerous.  A regular liquor should work fine if exposed to plenty  of air.&#xD;&#xA;&#xD;&#xA;The result shouldn't taste burnt.  Instead you should let the fire go only for so long as it takes to get carmelization (for sweet things) or the Maillard reaction (for meats).  Even though it might not look so cool you should cover your dish to put the flame out if you think it's starting to get overdone.  The distinctive taste you are going for is cooked well, not smokey or burnt." />
  <row Id="19826" PostHistoryTypeId="2" PostId="9695" RevisionGUID="04922770-64cc-4195-b408-07ee8ad9b1a1" CreationDate="2010-12-02T14:53:58.873" UserDisplayName="MaryJo DeMatteis" Text="I make homemade chicken broth and keep it in the freezer.  The person who advised to buy quality chicken is right, you can ask your butcher to help.  Then marinate it for 24 hours. (many online recipes in homemade chicken stock, good olive oil, vinegar, fresh lemon, lime, and/or orange juice, garlic, herbes de provence and fresh rosemary.  &#xD;&#xA;&#xD;&#xA;Then grill, bake or broil it.  Enjoy!" />
  <row Id="19827" PostHistoryTypeId="2" PostId="9696" RevisionGUID="3971cc42-6508-4567-9cfe-1259ca1ee2f2" CreationDate="2010-12-02T14:54:04.803" UserId="3479" Text="&#xD;&#xA;Sounds like you may have used too much liquor, good or not.  That flavor is going to dominate...and go up like a rocket.&#xD;&#xA;&#xD;&#xA;Flambe is about the effect, not the cooking.  When I used to make Bananas Foster table side, all of the cooking, caramelization, everything is done before you torch it.  You could serve it without the flambe and there would be very little difference, only the bit of flavor that comes from whatever alcohol you choose to use.&#xD;&#xA;&#xD;&#xA;Since you are only using the alcohol for show, you don't need very much, a couple of ounces maximum.  If you warm it slightly (we kept the bottle in the back in a warm water bath) the alcohol will light easily.  If you use a higher proof alcohol, like 151, it will light easily, but has very little flavor.  If you use a lower proof alcohol, you can get into tasty liqueurs that will add some finish to your dish in addition to the show, but you don't want to get too low on the proof, or it won't ignite.  Think 80-100 proof orange liqueurs, for instance.  &#xD;&#xA;&#xD;&#xA;It's also a good idea to turn off the cooking flame before you put in the liquor, then control the ignition by using a lighter.  Your eyebrows will thank you.  If you pour the liquor in one spot and light it, you can then do the really cool move of using a large spoon to spoon flames (carefully) as you spread it around the dish.&#xD;&#xA;&#xD;&#xA;For a wonderful after dinner effect, go with flaming coffee.  It's a long story, and takes careful practice, but it resulted in excellent tips during my college years.  And, no, it's not the same as flaming shots.&#xD;&#xA;" />
  <row Id="19831" PostHistoryTypeId="5" PostId="9652" RevisionGUID="c1400ce3-12a2-407f-bf56-54ce6056bb7d" CreationDate="2010-12-02T16:12:11.173" UserId="2389" Comment="added 1 characters in body" Text="The single tip I've learned that makes curries taste like a takeaway is in the onion, garlic and ginger (chilli optional).&#xD;&#xA;&#xD;&#xA;These three things should be **whizzed to a paste** with a touch of salt first. Fry this in ghee after your spices have been dry-toasted in the same pan. Then add the ground, toasted spices to the onion mix.&#xD;&#xA;&#xD;&#xA;If your dish requires onions as the body of the dish they can be added afterwards, sliced or as required.&#xD;&#xA;&#xD;&#xA;I can't tell you the flavour difference pureeing these things makes.&#xD;&#xA;&#xD;&#xA;I also don't completely agree with adding cream. A rogan josh will be more often thickened (and soured) with Greek-style yoghurt." />
  <row Id="19835" PostHistoryTypeId="2" PostId="9700" RevisionGUID="0183c0f2-a6f3-4e15-a806-0858b26b7624" CreationDate="2010-12-02T16:38:06.530" UserId="2283" Text="I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quite what I was looking for. &#xD;&#xA;&#xD;&#xA;Is there anyway to &quot;salt&quot; those cashew pieces. I googled and found ways to do it when they are still shelled but none after the fact. I may not be using the correct search paramaters though as I cannot think of any other terminology other than &quot;make salted cashews&quot;. I don't need a recipe just a direction and if it is possible. " />
  <row Id="19836" PostHistoryTypeId="1" PostId="9700" RevisionGUID="0183c0f2-a6f3-4e15-a806-0858b26b7624" CreationDate="2010-12-02T16:38:06.530" UserId="2283" Text="Is there any way to &quot;Salt&quot; unsalted cashew pieces?" />
  <row Id="19837" PostHistoryTypeId="3" PostId="9700" RevisionGUID="0183c0f2-a6f3-4e15-a806-0858b26b7624" CreationDate="2010-12-02T16:38:06.530" UserId="2283" Text="&lt;salt&gt;&lt;nuts&gt;" />
  <row Id="19838" PostHistoryTypeId="2" PostId="9701" RevisionGUID="ebebcff4-9bd1-441a-ad36-a5943cb51b7a" CreationDate="2010-12-02T16:45:20.007" UserId="1236" Text="I would think you would want to roast them, though this will change the flavor slightly.  You can heat up some salt in a pan and then mix in the cashews and roast them, from what I'm told this will make the salt stick much better.  Though it's a Yahoo Answers link, there are some basic instructions to get you started [here][1].&#xD;&#xA;&#xD;&#xA;Shaking them with a salted oil (grapeseed has a neutral taste) might work, but I don't know if I'd like oily cashews.&#xD;&#xA;&#xD;&#xA;Along the same lines, [this recipe][2] uses butter to infuse rosemary, cayenne, sugar, and salt into cashews.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://answers.yahoo.com/question/index?qid=20100514133752AAkS2gR&#xD;&#xA;  [2]: http://www.grouprecipes.com/13879/rosemary-cashews.html" />
  <row Id="19840" PostHistoryTypeId="2" PostId="9703" RevisionGUID="5d6433a4-08be-4927-b0d5-0a5ceed13fba" CreationDate="2010-12-02T17:12:28.867" UserId="3628" Text="4 cups of coffee (in the pot) which is actually 2.5 cups if I put it in a regular ligiud measuring cup." />
  <row Id="19841" PostHistoryTypeId="1" PostId="9703" RevisionGUID="5d6433a4-08be-4927-b0d5-0a5ceed13fba" CreationDate="2010-12-02T17:12:28.867" UserId="3628" Text="How many coffee beans should I ground up for..." />
  <row Id="19842" PostHistoryTypeId="3" PostId="9703" RevisionGUID="5d6433a4-08be-4927-b0d5-0a5ceed13fba" CreationDate="2010-12-02T17:12:28.867" UserId="3628" Text="&lt;coffee&gt;" />
  <row Id="19843" PostHistoryTypeId="2" PostId="9704" RevisionGUID="3269c909-39d1-4202-8363-8d97776697be" CreationDate="2010-12-02T17:25:29.020" UserId="1816" Text="The answer is that it will depend on your personal preference for the strength of your coffee, the beans themselves, the type of brewing, and so on.  Many coffee bean bags have a reference on the side of them.&#xD;&#xA;&#xD;&#xA;The standard guideline for most medium roast coffee bean bags is 2 tablespoons per 6 fl. oz. (1 cup in your liquid measuring cup)." />
  <row Id="19844" PostHistoryTypeId="5" PostId="9704" RevisionGUID="4952c7f0-3b13-41f5-8cbf-1a614e9741ac" CreationDate="2010-12-02T17:32:24.487" UserId="1816" Comment="added 754 characters in body" Text="The answer is that it will depend on your personal preference for the strength of your coffee, the beans themselves, the type of brewing, and so on.  Many coffee bean bags have a reference on the side of them.&#xD;&#xA;&#xD;&#xA;The standard guideline for most medium roast coffee bean bags is 2 tablespoons per 6 fl. oz. (1 cup in your liquid measuring cup).&#xD;&#xA;&#xD;&#xA;The Specialty Coffee Association of America has some interesting info on this, per this [link][1].  &#xD;&#xA;&#xD;&#xA;&gt;What the Specialty Coffee Association of America (SCAA) has to say:&#xD;&#xA;&gt;A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml &amp; 110 ml for Euro style coffee makers&#xD;&#xA;&gt;The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.&#xD;&#xA;&gt;To further confuse things I will add a few more measures:&#xD;&#xA;&gt;3.75 oz per 1/2 gallon&#xD;&#xA;&gt;55 grams per liter&#xD;&#xA;&gt;2.25 gallons per 1 lb.&#xD;&#xA;&gt;If you want to know more check the SCAA's web page at www.scaa.org. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://coffeefaq.com/site/node/95" />
  <row Id="19845" PostHistoryTypeId="2" PostId="9705" RevisionGUID="f0c2ac6e-2d10-4a64-b911-da8c0becdf3e" CreationDate="2010-12-02T17:40:57.597" UserId="3416" Text="I have been trying to improve my skills in the kitchen by watching some professional chefs on television, I have a serious problem though, many of the recipes they describe contain different kinds of cheese,  I can get cheddar easily but after several disasters I have discovered that I can not replace some of the hard to get cheese discussed in some recipes with cheddar, to my surprise there are even different varieties of cheddar. &#xD;&#xA;&#xD;&#xA;Could someone point me to a comprehensive easy to follow cheese guide for beginners? I would prefer a PDF document I can freely download and print. the guide should contain the different types of cheese, their characteristics and what they are best used for I will then use this to try and make substitutions." />
  <row Id="19846" PostHistoryTypeId="1" PostId="9705" RevisionGUID="f0c2ac6e-2d10-4a64-b911-da8c0becdf3e" CreationDate="2010-12-02T17:40:57.597" UserId="3416" Text="Overwhelmed by cheese" />
  <row Id="19847" PostHistoryTypeId="3" PostId="9705" RevisionGUID="f0c2ac6e-2d10-4a64-b911-da8c0becdf3e" CreationDate="2010-12-02T17:40:57.597" UserId="3416" Text="&lt;cheese&gt;" />
  <row Id="19848" PostHistoryTypeId="5" PostId="9704" RevisionGUID="67276e11-9dbb-4713-9496-da5e519e7526" CreationDate="2010-12-02T17:47:50.833" UserId="1816" Comment="added 14 characters in body" Text="The answer is that it will depend on your personal preference for the strength of your coffee, the beans themselves, the type of brewing, and so on.  Many coffee bean bags have a reference on the side of them.&#xD;&#xA;&#xD;&#xA;The standard guideline for most medium roast coffee bean bags is 2 tablespoons per 6 fl. oz. (1 cup in your liquid measuring cup).&#xD;&#xA;&#xD;&#xA;The Specialty Coffee Association of America has some interesting info on this, per this [link][1].  &#xD;&#xA;&#xD;&#xA;&gt;What the Specialty Coffee Association of America (SCAA) has to say:&#xD;&#xA;&#xD;&#xA;&gt;A cup is defined as 6 ounces of water before brewing. This will produce 5.33 ounces of brewed coffee. Or 125 ml &amp; 110 ml for Euro style coffee makers&#xD;&#xA;&#xD;&#xA;&gt;The SCAA defines 10 grams or .36 oz per cup as the proper measure for brewed coffee if using the American standards. If using Euro standards the measure is 7 grams per 125 ml.&#xD;&#xA;&#xD;&#xA;&gt;To further confuse things I will add a few more measures:&#xD;&#xA;&#xD;&#xA;&gt;3.75 oz per 1/2 gallon&#xD;&#xA;&#xD;&#xA;&gt;55 grams per liter&#xD;&#xA;&#xD;&#xA;&gt;2.25 gallons per 1 lb.&#xD;&#xA;&#xD;&#xA;&gt;If you want to know more check the SCAA's web page at www.scaa.org. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://coffeefaq.com/site/node/95" />
  <row Id="19849" PostHistoryTypeId="2" PostId="9706" RevisionGUID="c86b8222-b7b4-4ac8-ab01-6564c57fa81b" CreationDate="2010-12-02T18:00:39.487" UserId="3629" Text="In addition to stuffing the cavity, I also season underneath the skin.&#xD;&#xA;&#xD;&#xA;Starting from the neck, I put my fingers in between the meat and skin to create small pockets.  This involves breaking connections between the meat and skin but not actually tearing the skin.  I then spread the seasoning in those pockets." />
  <row Id="19850" PostHistoryTypeId="2" PostId="9707" RevisionGUID="0ba58b36-148a-4f5e-ac07-5afc64d761a5" CreationDate="2010-12-02T18:00:49.567" UserId="1259" Text="I'm not sure that's the right way to go about this. There are tons and tons of types of cheeses. I'm not sure you'll find a good list of all substitutes because it will be too big to put together. &#xD;&#xA;&#xD;&#xA;Instead, I think you need to learn about the types of cheese so that you can make an informed decision. Is a cheese blue, sharp, creamy, hard, soft? How does it melt? What part of the world is it from? Those questions will allow you to find a cheese that is similar enough to make a good substitution. &#xD;&#xA;&#xD;&#xA;For instance, if a recipe called for Pecorino a hard Italian cheese, Parmesan (another hard Italian cheese) would make a much better substitute than goat cheese or cheddar. &#xD;&#xA;&#xD;&#xA;So see what cheeses are available at your local store. Write down the whole list (and preferably buy some of each). Get home and do a little bit of research on each one. Where is it from? How do people describe it? Take some notes on all of this. Then, when you see a new cheese in a recipe, look it up and see how it's described. Then find a cheese from a similar area with similar characteristics, and you should be good to go. &#xD;&#xA;&#xD;&#xA;Edit: While I stand by my approach as a great way to go about this, I did find a good resource. Cook's Thesaurus has [a great list of cheeses][1], including substitutes, broken down by type of cheese, type of milk, hardness, etc. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Cheese.html" />
  <row Id="19851" PostHistoryTypeId="2" PostId="9708" RevisionGUID="9e05c620-7dd1-42a0-b72f-8cca06fb45a0" CreationDate="2010-12-02T18:01:05.980" UserId="3569" Text="Umm. next time you're at the store go to the cheese counter and talk to the person behind the counter.  Way easier than using a guide, and chances are you'll get free samples which is always a good thing." />
  <row Id="19853" PostHistoryTypeId="2" PostId="9709" RevisionGUID="843294d6-2a1c-4ee8-9aad-200aeffa315c" CreationDate="2010-12-02T19:28:09.963" UserId="3342" Text="If it's a two-crust pie, you should be able to flip it over, and cut a small hole in the center, take out a core sample, and examine the interior. &#xD;&#xA;&#xD;&#xA;Flipping them over is also one of the best ways of cutting many pies, since it will cause less damage to the sides, and thus a more visually appealing slice." />
  <row Id="19854" PostHistoryTypeId="2" PostId="9710" RevisionGUID="aea82f71-6323-4036-92cd-1a215c825ff7" CreationDate="2010-12-02T19:31:33.630" UserId="2047" Text="You may have luck just tossing them in popcorn salt. Popcorn salt is ground much finer than regular salt, and should stick to the surface much easier than the larger grains in table salt or kosher salt. If you don't have popcorn salt, you can start with kosher salt and pulverize it into a fine powder in a food processor, spice/coffee grinder, or mortar and pestle." />
  <row Id="19859" PostHistoryTypeId="2" PostId="9715" RevisionGUID="8559df5b-5833-4a72-aaca-9bc907e86295" CreationDate="2010-12-02T20:45:11.667" UserId="3577" Text="I'd like to add coffee to my hot cocoa recipe, but I'm not interested in using instant coffee.  What do you all think is the best method- maybe I should heat my grounds &amp; milk together and let it steep?  Has anyone ever tried this?" />
  <row Id="19860" PostHistoryTypeId="1" PostId="9715" RevisionGUID="8559df5b-5833-4a72-aaca-9bc907e86295" CreationDate="2010-12-02T20:45:11.667" UserId="3577" Text="Steeping coffee in milk." />
  <row Id="19861" PostHistoryTypeId="3" PostId="9715" RevisionGUID="8559df5b-5833-4a72-aaca-9bc907e86295" CreationDate="2010-12-02T20:45:11.667" UserId="3577" Text="&lt;milk&gt;&lt;coffee&gt;" />
  <row Id="19862" PostHistoryTypeId="2" PostId="9716" RevisionGUID="03f4a3c3-d5ec-4687-9297-dc459ba39f86" CreationDate="2010-12-02T20:59:21.737" UserId="3631" Text="I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. &#xD;&#xA;&#xD;&#xA;This is BEFORE adding soy sauce or anything else, is this a question of heat? Quantity of oil? How do they do it in the restaurant! (Ex: Young chow fried rice)" />
  <row Id="19863" PostHistoryTypeId="1" PostId="9716" RevisionGUID="03f4a3c3-d5ec-4687-9297-dc459ba39f86" CreationDate="2010-12-02T20:59:21.737" UserId="3631" Text="Chinese fried rice.. What's the secret!?" />
  <row Id="19864" PostHistoryTypeId="3" PostId="9716" RevisionGUID="03f4a3c3-d5ec-4687-9297-dc459ba39f86" CreationDate="2010-12-02T20:59:21.737" UserId="3631" Text="&lt;chinese-cuisine&gt;" />
  <row Id="19865" PostHistoryTypeId="2" PostId="9717" RevisionGUID="8da3d110-20fb-4b80-bae2-7ce8e4bf450c" CreationDate="2010-12-02T21:09:49.377" UserId="1259" Text="I think it's four major things:&#xD;&#xA;&#xD;&#xA; 1. **Use enough oil** - If you don't use enough, you don't really get a proper frying action, and rather just heat it. So make sure you use enough. The downside, is that too much can make it disgustingly greasy. So be careful, but don't skimp. &#xD;&#xA; 2. **Let it sit**  - When you put the rice in, don't stir it too much. Let it sit for long enough that the rice in contact with the pan starts to crisp up. This will give you that restaurant flavor and texture and is part of what's giving that color you want. &#xD;&#xA; 3. **Hot, hot, hot** - You want a big wok, screaming hot. &#xD;&#xA; 4. **Soy sauce** - I know you said that's not what you wanted, but in my experience, it's an integral part of the color of fried rice. If you're not getting the right color and you're not using soy sauce, that's part of the issue. &#xD;&#xA;&#xD;&#xA;Mostly, I think 1 &amp; 2 are what I see being the most over looked parts of restaurant style friend rice, but 3 &amp; 4 are just as important. &#xD;&#xA;&#xD;&#xA;Also, there was [a previous question on this topic][1] that is broader than your question but has some good advice in it. &#xD;&#xA;" />
  <row Id="19866" PostHistoryTypeId="5" PostId="9717" RevisionGUID="85fc209d-e48c-4523-8bce-ef7708ce7654" CreationDate="2010-12-02T21:14:55.910" UserId="1259" Comment="deleted 123 characters in body" Text="I think it's four major things:&#xD;&#xA;&#xD;&#xA; 1. **Use enough oil** - If you don't use enough, you don't really get a proper frying action, and rather just heat it. So make sure you use enough. The downside, is that too much can make it disgustingly greasy. So be careful, but don't skimp. &#xD;&#xA; 2. **Let it sit**  - When you put the rice in, don't stir it too much. Let it sit for long enough that the rice in contact with the pan starts to crisp up. This will give you that restaurant flavor and texture and is part of what's giving that color you want. &#xD;&#xA; 3. **Hot, hot, hot** - You want a big wok, screaming hot. &#xD;&#xA; 4. **Soy sauce** - I know you said that's not what you wanted, but in my experience, it's an integral part of the color of fried rice. If you're not getting the right color and you're not using soy sauce, that's part of the issue. &#xD;&#xA;&#xD;&#xA;Mostly, I think 1 &amp; 2 are what I see being the most over looked parts of restaurant style friend rice, but 3 &amp; 4 are just as important. &#xD;&#xA; &#xD;&#xA;" />
  <row Id="19867" PostHistoryTypeId="2" PostId="9718" RevisionGUID="94befaef-16c7-4849-97e5-7a36a57c7f1d" CreationDate="2010-12-02T21:15:00.933" UserId="2492" Text="I think Jasmine Rice is what you see in many Chinese restaurants. Short grain rice (aka sushi rice) is more popular for Japanese food. The stickiness of regular (as opposed to glutinous) rice is a factor of the amount of water you use. The more water, the stickier. Glutinous rice is not really used for regular food, its mainly for special dishes and desserts." />
  <row Id="19868" PostHistoryTypeId="2" PostId="9719" RevisionGUID="a3993f68-fc6f-4491-be26-dd63274c3eb9" CreationDate="2010-12-02T21:20:54.540" UserId="231" Text="There are really only a few secrets to good fried rice:&#xD;&#xA;&#xD;&#xA; 1. Day Old White Rice (Make it the day before, let it cool, place it in the fridge)&#xD;&#xA; - This I'd say is absolutely, the main thing.&#xD;&#xA; - The texture will NOT be right if you use freshly cooked rice. There will be too much moisture.&#xD;&#xA; 2. HEAT!&#xD;&#xA; - Your Wok needs to be hot. You want everything to cook quickly.&#xD;&#xA; 3. Cook stuff separately. &#xD;&#xA; - This is a followup from 2. You want it all to cook very quickly a crowded pan will hinder that.&#xD;&#xA; - Cook Meat to 80%, take it out, cook the other stuff the other stuff, add the meat back in.&#xD;&#xA; 4. Don't touch it.&#xD;&#xA; - Unless you have a blazing professional burner, your food needs time against the wok. Put it in, leave it for a bit, mix it some more.&#xD;&#xA; 5. Fish Sauce &amp; Chinese Sausage&#xD;&#xA; - They add great flavour.&#xD;&#xA;&#xD;&#xA;If it all seems complicated, it really isn't. Use day old rice &amp; give it lots of heat.&#xD;&#xA;&#xD;&#xA;Here's a couple recipes that give further detail and have great explainations:&#xD;&#xA;&#xD;&#xA; - [http://steamykitchen.com/1331-shrimp-fried-rice.html][1]&#xD;&#xA; - [http://steamykitchen.com/68-secrets-to-cooking-the-best-chinese-fried-rice.html][2]&#xD;&#xA; - [http://rasamalaysia.com/chinese-recipe-fried-rice-deluxe/][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://steamykitchen.com/1331-shrimp-fried-rice.html&#xD;&#xA;  [2]: http://steamykitchen.com/68-secrets-to-cooking-the-best-chinese-fried-rice.html&#xD;&#xA;  [3]: http://rasamalaysia.com/chinese-recipe-fried-rice-deluxe/" />
  <row Id="19869" PostHistoryTypeId="2" PostId="9720" RevisionGUID="054793eb-0ac0-4fa9-a976-7fad73d22fbc" CreationDate="2010-12-02T21:21:41.327" UserId="152" Text="You could just make really strong coffee and add it to the rest of your mixture. A little water probably won't ruin it. Something like adding just enough water to cover your coffee grounds should make it strong enough." />
  <row Id="19870" PostHistoryTypeId="2" PostId="9721" RevisionGUID="c01dd912-5fce-47f7-8865-36e786138895" CreationDate="2010-12-02T21:43:50.373" UserId="641" Text="Making [good] coffee is a science. For your purpose, you should make an Espresso like strength coffee. &#xD;&#xA;&#xD;&#xA;Follow these guidelines for your best result, and don't seep the grounded beans in milk.&#xD;&#xA;&#xD;&#xA;* Buy a 'natural' roast Arabica beans.&#xD;&#xA;* Use fresh beans.&#xD;&#xA;* Grind on demand, just on time.&#xD;&#xA;* Grind 7-8gr / 0.25-0.28 oz of coffee per cup&#xD;&#xA;* Tamp the coffee grind gently but firmly into the filter.&#xD;&#xA;* Pour hot but not boiling water over the grind (92-96°C / 197.6-204.8 F)&#xD;&#xA;&#xD;&#xA;This will give you a strong coffee that you can mix with your cocoa.&#xD;&#xA;&#xD;&#xA;References: [Coffee Research][1] and [Kaffee][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.coffeeresearch.org/espresso/potential.htm&#xD;&#xA;  [2]: http://kaffee.netfirms.com/Coffee/index.html" />
  <row Id="19871" PostHistoryTypeId="2" PostId="9722" RevisionGUID="c2619410-258c-440b-9af3-1591ace2ba80" CreationDate="2010-12-02T22:39:17.860" UserId="3633" Text="Most fruit pies call for two crusts, whereas most custardy pies do not.  However, my apple pies with one crust or two or substantially the same.&#xD;&#xA;&#xD;&#xA;Is the number of crusts simply traditional?" />
  <row Id="19872" PostHistoryTypeId="1" PostId="9722" RevisionGUID="c2619410-258c-440b-9af3-1591ace2ba80" CreationDate="2010-12-02T22:39:17.860" UserId="3633" Text="Why do some pies call for two crusts, and some do not?" />
  <row Id="19873" PostHistoryTypeId="3" PostId="9722" RevisionGUID="c2619410-258c-440b-9af3-1591ace2ba80" CreationDate="2010-12-02T22:39:17.860" UserId="3633" Text="&lt;pie&gt;" />
  <row Id="19874" PostHistoryTypeId="6" PostId="9716" RevisionGUID="5b3a72f4-3212-42bd-ae7d-96e098639f51" CreationDate="2010-12-02T23:17:16.470" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;chinese-cuisine&gt;" />
  <row Id="19875" PostHistoryTypeId="2" PostId="9723" RevisionGUID="1ec4f7ed-e752-4717-85bd-62a443b16c7c" CreationDate="2010-12-02T23:17:21.330" UserId="3489" Text="An easy way I've done peanuts and almonds is to spread them out on a cookie sheet, dust moderately with canola cooking oil spray and sprinkle lightly with popcorn salt. For raw nuts, I bake for 45min at 250° or so, stirring once after 30 mins. For already cooked nuts, an extra roast would be fun, but maybe more like 350° for just 3 mins or so.&#xD;&#xA;&#xD;&#xA;Using a cookie sheet that has a little bit of a 'wall' to it, maybe 1/2&quot; high, makes the stirring and re-distributing process a lot easier." />
  <row Id="19876" PostHistoryTypeId="6" PostId="9716" RevisionGUID="9fbf5c20-c109-44bb-9ea4-55c9cd789de0" CreationDate="2010-12-02T23:17:29.277" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;rice&gt;&lt;chinese-cuisine&gt;" />
  <row Id="19877" PostHistoryTypeId="6" PostId="9722" RevisionGUID="ccd224b0-cf4f-4411-846c-41cc93448f9c" CreationDate="2010-12-02T23:17:46.923" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;crust&gt;" />
  <row Id="19878" PostHistoryTypeId="2" PostId="9724" RevisionGUID="183b6c30-ebe5-41b0-b41c-e8e3793230cb" CreationDate="2010-12-02T23:21:45.007" UserDisplayName="Jessie" Text="Id suggest trying [Xylitol][1] - It tastes sooo good and its very very good for you.&#xD;&#xA;&#xD;&#xA;We prefer the Birch tree kind - NOT into the corn kind - We are in Canada by the way :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.xylitolfresh.com" />
  <row Id="19879" PostHistoryTypeId="2" PostId="9725" RevisionGUID="06176456-93f9-45df-882e-8598c994da2a" CreationDate="2010-12-02T23:36:01.647" UserId="3489" Text="For just tenderizing, I actually prefer the &quot;fork&quot; method for steaks. So, to convert this to a less laborious, use a product with [many sharp prongs][1]. No splatter, and an arguably more desirable net effect. Then, the actual flattening for fried steak or whatever will be a lot easier/quicker, thereby causing less mess.&#xD;&#xA;&#xD;&#xA;Use this type of device on on a surface that's expendable, but porous.. it can leads to damage to stone, etc.. or to the tips of the prongs. An older plastic cutting board works well, and can be fairly small as long as it fits the cut of meat you're working with.&#xD;&#xA;&#xD;&#xA;Goes without saying, that you do need to be careful not to hurt yourself.. the Quake automatic &quot;NIN&quot; nailgun comes to mind :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-7032-Professional-Meat-Tenderizer/dp/B00004UE7Y/ref=pd_bxgy_k_img_b" />
  <row Id="19880" PostHistoryTypeId="2" PostId="9726" RevisionGUID="87b8acaf-f1af-4637-b1e4-63b00f1be23b" CreationDate="2010-12-02T23:42:06.220" UserId="1393" Text="Yes, it is mainly tradition, appearance, and how you like the ratio of crust to fruit in your pie. You can make any pie open faced, with a full top, or any type of lattice top. The other thing to consider is that a top crust provides some heat insulation to the fruit, so if you don't want the fruit to caramelize as much, it will help with that." />
  <row Id="19881" PostHistoryTypeId="2" PostId="9727" RevisionGUID="7ddba057-a72f-46d2-a251-b5a2aaa950de" CreationDate="2010-12-02T23:47:17.700" UserId="3636" Text="I think it's traditional to some extent, but double crust pies have several advantages for fruit pies.  For one, it keeps the fruit covered, so the fruit can simmer, much like cooking in a pot.  Second, it keeps the bubbling fruit from seeping over the edges of the pie plate.  Third, a top crust adds another surface to keep the pie together when it is being sliced.  More surface tension means more structurally sound pie slices." />
  <row Id="19882" PostHistoryTypeId="2" PostId="9728" RevisionGUID="2f07e1b1-a7fc-4625-b797-2d0f85a5159a" CreationDate="2010-12-02T23:52:15.837" UserId="3489" Text="Kinda like the movie [Julie &amp; Julia][1], I'd recommend taking the approach of just cooking everything, or most everything from any favorite cookbook of your choice. In this process, the general wisdom of cooking will settle in on your soul. This is something like the advice in Wizard of Earthsea by [Ogion][2] to Ged about spending time collecting herbs and learning their names in preparation to becoming a master sorcerer.&#xD;&#xA;&#xD;&#xA;This may not be the fast approach, but it will grant you a complete set of knowledge through the experience. I've had fun doing that for Mexican style foods this past decade. This may work best focusing on one genre at a time, then branching out into others. You'll achieve mastery at each step quicker than the last, as similarities become apparent. Cooking desserts may come last for me, as it's apparently an intensely delicate art :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.imdb.com/title/tt1135503/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Ogion" />
  <row Id="19883" PostHistoryTypeId="6" PostId="266" RevisionGUID="fee0437c-3aa6-44dc-8afa-588f819aa658" CreationDate="2010-12-03T00:50:17.913" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;sugar&gt;" />
  <row Id="19884" PostHistoryTypeId="2" PostId="9729" RevisionGUID="ad35d644-1cb2-4f7d-b369-3684dbb01408" CreationDate="2010-12-03T01:25:59.057" UserId="41" Text="IMO, this really would have greater lasting value with a single detailed answer instead of a poll.  Here's an annotated list of all the recommendations so far:&#xD;&#xA;&#xD;&#xA;* [On Food And Cooking][1] (Harold McGee) is *all* science at a very detailed level, combining food chemistry and biology and explaining the interactions between ingredients and the mechanisms behind various cooking methods.  If you're looking for a pure science book, this is it.&#xD;&#xA;&#xD;&#xA;* [Good Eats: The Early Years][2] and [Good Eats 2: The Middle Years][3] by Alton Brown.  His books are less technical/scientific than other authors and tend to focus more on application, making them more accessible to less hardcore cooks.&#xD;&#xA;&#xD;&#xA;* [CookWise][4] (Shirley O. Corriher).  Written by a biochemist who has done a lot of consulting in the food industry.  This is more practical than McGee and more technical than Alton's books.  It also includes a ton of recipes, which can be a good thing or bad thing depending on your personal preferences.&#xD;&#xA;&#xD;&#xA;* [Molecular Gastronomy][5] (Hervé This, translated by Malcolm DeBevoise).  This is more of a niche book (about - surprise - Molecular Gastronomy) and as you might expect is a little French-centric.  What's really great about this book is how it debunks a lot of popular cooking myths with actual controlled experiments and hard data.  It wouldn't be my first choice to recommend to a Food Science newbie, but nevertheless a good one to add to your collection.&#xD;&#xA;&#xD;&#xA;* [The Fat Duck Cookbook][6] (Heston Blumenthal).  Written by the founder of the Fat Duck Restaurant in the UK.  It's about the history of the Fat Duck and has a big recipe collection (from the restaurant, obviously) and a section at the end dedicated to food science.  This one's really for the advanced crowd as it involves a lot of molecular gastronomy, sous-vide and other esoterica - complex preparations, hard-to-find ingredients and unusual/expensive equipment.&#xD;&#xA;&#xD;&#xA;* [Cooking for Geeks][7] (Jeff Potter) is, as the title implies, written to appeal to geeks, and as such has a certain amount of science but tends to be quite a bit more basic as far as actual cooking technique goes.  It's more &quot;applied science.&quot;  Honestly, I wouldn't recommend this for very experienced cooks, but it's great for getting *into* cooking and gaining an enthusiasm for it (if you're kind of a geek).&#xD;&#xA;&#xD;&#xA;* [Cooking for Engineers][8] is a web site, not a book, which has the obvious advantage of being free and searchable.  It's hard to really define this as its scope is so wide, but I will say that I've found it to be a surprisingly useful and detailed resource whenever I need to find out something quickly.&#xD;&#xA;&#xD;&#xA;* [What Einstein Told His Cook][9] (Robert L. Wolke) is also mostly on the science itself but is written to be more accessible to the layperson.  As one reviewer on Amazon put it, Wolke is like the Bill Nye of Food Science.  One part science, two parts entertainment.  [Another member][10] has criticized it for making unproven claims (particularly on nutrition).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&amp;qid=1291337568&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/Good-Eats-Early-Alton-Brown/dp/1584797959/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1291337781&amp;sr=1-3&#xD;&#xA;  [3]: http://www.amazon.com/Good-Eats-2-Middle-Years/dp/1584798572/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291337781&amp;sr=1-1&#xD;&#xA;  [4]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291337909&amp;sr=1-1&#xD;&#xA;  [5]: http://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338367&amp;sr=1-1&#xD;&#xA;  [6]: http://www.amazon.com/Fat-Duck-Cookbook-Heston-Blumenthal/dp/160819020X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338945&amp;sr=1-1&#xD;&#xA;  [7]: http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338576&amp;sr=1-1&#xD;&#xA;  [8]: http://www.cookingforengineers.com/&#xD;&#xA;  [9]: http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393329429/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291339241&amp;sr=1-1&#xD;&#xA;  [10]: http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking/9661#9661" />
  <row Id="19885" PostHistoryTypeId="2" PostId="9730" RevisionGUID="caafc09e-3fc1-4dbc-b8dd-ef201ec49497" CreationDate="2010-12-03T02:04:46.120" UserId="218" Text="The secret is to taste. With cheese, with wine, with beer, with barbeque sauce, you've got to taste it. I wander through the store, and I get excited when I see something I haven't had before. That's how you learn foods. Get out there and try different things. Work your way through your local cheese counter, buying every kind of cheese they have. Never let the old woman with the plateful of samples pass by unmolested. Eat some raw. Melt some over toast. Mix some with your eggs. Look online, and find recipes that feature that cheese. Make fondue out of it, and raid your fridge, and dip some of everything you find into the fondue, and taste, and ponder.&#xD;&#xA;&#xD;&#xA;In a short time, you'll get a good working knowledge of cheese. In a longer time, you'll get a sense, a feel for cheese. After that, if you've a passion for it, you'll start seeking rarities, and you'll find yourself standing there with a quarter wheel in your hand, sniffing it, and building a whole meal around it in your head.&#xD;&#xA;&#xD;&#xA;There is really no way to know without tasting it. " />
  <row Id="19887" PostHistoryTypeId="2" PostId="9731" RevisionGUID="8cd39ccd-5ba7-4f7d-afbc-211befc7f3a4" CreationDate="2010-12-03T02:54:46.400" UserId="19" Text="Get yourself a copy of the [Cheese Primer](http://www.amazon.com/Cheese-Primer-Steven-Jenkins/dp/0894807625/ref=sr_1_5?s=books&amp;ie=UTF8&amp;qid=1291344626&amp;sr=1-5):&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;It was written by Steven Jenkins, the cheese buyer over at Fairway, a grocery store in New York that has an absolutely insane cheese department. It has chapters on each of the different categories of cheese along with detailed listings of the most commonly available kinds in each category. There are also sections on storing cheese, cutting cheese, and if I remember correctly, even a diatribe against the &quot;parmesan&quot; &quot;cheese&quot; that comes in a green cylinder.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/e0xsZ.png" />
  <row Id="19888" PostHistoryTypeId="2" PostId="9732" RevisionGUID="8147d76a-2f93-432f-9ae7-72183cb5adbf" CreationDate="2010-12-03T04:39:45.953" UserId="405" Text="I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony goodness to my fried vegetables before it goes bad?" />
  <row Id="19889" PostHistoryTypeId="1" PostId="9732" RevisionGUID="8147d76a-2f93-432f-9ae7-72183cb5adbf" CreationDate="2010-12-03T04:39:45.953" UserId="405" Text="How long will bacon grease keep in the fridge?" />
  <row Id="19890" PostHistoryTypeId="3" PostId="9732" RevisionGUID="8147d76a-2f93-432f-9ae7-72183cb5adbf" CreationDate="2010-12-03T04:39:45.953" UserId="405" Text="&lt;refrigerator&gt;&lt;bacon&gt;" />
  <row Id="19891" PostHistoryTypeId="2" PostId="9733" RevisionGUID="263e5b7b-413b-4561-9af9-3ca24eadab74" CreationDate="2010-12-03T04:57:10.803" UserId="218" Text="Depends on how many solids and how much water you have in it. If you've rendered, filtered, and refined it, it should last a few weeks easy. &#xD;&#xA;&#xD;&#xA;Note: my mother maintained it never EVER went bad, refrigerated or not. Lot of old time southern cooks will say the same, but they all go through it fast." />
  <row Id="19892" PostHistoryTypeId="5" PostId="9657" RevisionGUID="30a83ac1-e5f3-4550-9aa4-594af8ff852b" CreationDate="2010-12-03T04:59:46.080" UserId="3582" Comment="added 166 characters in body; added 6 characters in body" Text="I have been cooking for a while now, but its mostly what I picked up watching others cook. I usually experiment with ingredients, try out a few things, and learn from there. In short, there is nothing scientific about what I do.&#xD;&#xA;&#xD;&#xA;Now, I am an engineer by profession, and it seems there ought to be a reason for cooking food the way it is done. There are several terms out there that stump me, and I wish I could read up a book to learn more about them.&#xD;&#xA;&#xD;&#xA;So, do you recommend any book/website/videos that explains the science behind cooking, as opposed to the art that it actually is?&#xD;&#xA;&#xD;&#xA;&lt;hr&gt;&#xD;&#xA;Update : &#xD;&#xA;See Aaronut's answer for a quick summary of all available books. Then continue reading to see what people have to say about a particular book/resource." />
  <row Id="19893" PostHistoryTypeId="5" PostId="9690" RevisionGUID="79aabc30-eda7-41e7-9e92-0ff3439846b2" CreationDate="2010-12-03T05:23:09.527" UserId="3581" Comment="added 36 characters in body" Text="Indian food does not mean mixing up all the spices you can get hold of :) &#xD;&#xA;&#xD;&#xA;There are many cuisines in Indian cuisine. Indian recipes have dried spices(e.g dried chillies, seeds etc)  and fresh ingredients (curry leaves, fresh coriander) and the oil (sunflower, coconut, mustard , pure ghee etc ) .&#xD;&#xA;&#xD;&#xA;  IMO the [Goan cuisine][1] is the best because its a mixture of Portuguese and Indian flavors.Its not spicy yet flavorful. Google for [recipes][2]. Fresh Coconut pulp ground with other spices make an excellent thickening agent for curries. Curd is an acceptable replacement. &#xD;&#xA;&#xD;&#xA;I always use hacks like coconut milk, ginger garlic paste, tamarind paste though im not a fan of powdered spices. Powdered spices lose their oils when ground and therefore it can affect the aroma and taste. &#xD;&#xA;&#xD;&#xA;Ive seen some legit [youtube channels][3] that can help get going and guide you the cooking process.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Goan_cuisine&#xD;&#xA;  [2]: http://www.goanfoodrecipes.com/&#xD;&#xA;  [3]: http://www.vahrehvah.com/wahrewah.php" />
  <row Id="19894" PostHistoryTypeId="2" PostId="9734" RevisionGUID="662c4453-51c4-4051-858f-e808e42187a7" CreationDate="2010-12-03T05:35:44.127" UserDisplayName="eatcashew" Text="sir just roast them in a pan with oil for few secons till the shade is not changed and remove. As soon as you remove the casehews from oil they are sticy, then you need to spray salt on it . dont add much. add slightly and check taste and then mix according to your taste you require....  if you are satisfied with the answer you can join us at&#xD;&#xA;http://www.facebook.com/home.php?#!/pages/EAT-CASHEW/117386658291706" />
  <row Id="19895" PostHistoryTypeId="2" PostId="9735" RevisionGUID="db3da108-a9cd-4114-affa-af51b2f481fc" CreationDate="2010-12-03T07:43:04.367" UserId="2716" Text="I'm no coffee expert - I can't describe flavours well, but I know what I like.  And I'd like to learn to describe tastes better.&#xD;&#xA;&#xD;&#xA;Illy is my favourite coffee (for French press use) - it seems a lot lighter than other brands. For example, Douwe Egberts seems too thick, and impossible to drink black.&#xD;&#xA;&#xD;&#xA;How would you describe the main qualities of Illy?  And if I want to get more in depth and buy fresh beans, what types might share some of these qualities?" />
  <row Id="19896" PostHistoryTypeId="1" PostId="9735" RevisionGUID="db3da108-a9cd-4114-affa-af51b2f481fc" CreationDate="2010-12-03T07:43:04.367" UserId="2716" Text="Describing the taste of Illy coffee and similar brands" />
  <row Id="19897" PostHistoryTypeId="3" PostId="9735" RevisionGUID="db3da108-a9cd-4114-affa-af51b2f481fc" CreationDate="2010-12-03T07:43:04.367" UserId="2716" Text="&lt;flavor&gt;&lt;coffee&gt;" />
  <row Id="19898" PostHistoryTypeId="2" PostId="9736" RevisionGUID="8d0a2204-1655-4df0-9fa1-2f7b586cfc3f" CreationDate="2010-12-03T08:54:52.340" UserId="3581" Text="Stop breathing the fumes it releases. thats all. Im sure you can do it. " />
  <row Id="19899" PostHistoryTypeId="2" PostId="9737" RevisionGUID="7a8a603d-9c9e-4589-9bbb-2d410942eed8" CreationDate="2010-12-03T12:00:57.393" UserId="3237" Text="I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. However I see that there're lots of traditional metal cake pans of the same form in shops and so I guess they are in demand.&#xD;&#xA;&#xD;&#xA;Why use a metal cake pan and not a silicone one?" />
  <row Id="19900" PostHistoryTypeId="1" PostId="9737" RevisionGUID="7a8a603d-9c9e-4589-9bbb-2d410942eed8" CreationDate="2010-12-03T12:00:57.393" UserId="3237" Text="Why use metal cake pan instead of silicone one?" />
  <row Id="19901" PostHistoryTypeId="3" PostId="9737" RevisionGUID="7a8a603d-9c9e-4589-9bbb-2d410942eed8" CreationDate="2010-12-03T12:00:57.393" UserId="3237" Text="&lt;baking&gt;&lt;cake&gt;&lt;pan&gt;" />
  <row Id="19902" PostHistoryTypeId="2" PostId="9738" RevisionGUID="44e9aa64-6267-457b-8384-f770326c3ad1" CreationDate="2010-12-03T12:50:44.937" UserId="3237" Text="Recently I tried to bake a cake in a silicone tube pan. I evenly distributed pastry over the bottom of the pan and put into the oven.&#xD;&#xA;&#xD;&#xA;While the cake was baking pastry expanded and started to fall over the inner edge of the tube, but not over the outer edge.&#xD;&#xA;&#xD;&#xA;What have I missed? Does pastry expand unevenly or what? How do I distribute pastry inside the pan so it raises evenly?" />
  <row Id="19903" PostHistoryTypeId="1" PostId="9738" RevisionGUID="44e9aa64-6267-457b-8384-f770326c3ad1" CreationDate="2010-12-03T12:50:44.937" UserId="3237" Text="How do I distribute pastry in a tube pan?" />
  <row Id="19904" PostHistoryTypeId="3" PostId="9738" RevisionGUID="44e9aa64-6267-457b-8384-f770326c3ad1" CreationDate="2010-12-03T12:50:44.937" UserId="3237" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="19905" PostHistoryTypeId="2" PostId="9739" RevisionGUID="d65a59be-2ba5-4dd3-a0aa-c4ce0b0547e9" CreationDate="2010-12-03T13:28:42.360" UserId="2047" Text="Dark metal pans provide superior browning for breads, muffins, and the like that are better with a crust on them. In my personal experience, foods do NOT release well and they are NOT convenient to clean. I actually have thrown out my silicone muffin and loaf &quot;pans&quot; because of their abysmal results. I've never baked a cake in silicone, though." />
  <row Id="19906" PostHistoryTypeId="2" PostId="9740" RevisionGUID="a33ad0eb-4fc6-4f5e-aa3c-6104a9825986" CreationDate="2010-12-03T13:34:55.800" UserId="2047" Text="I've never had bacon grease last long enough to find out when it goes bad, but it should last at least a week, and probably several weeks. Clarified butter can last several months in the fridge.&#xD;&#xA;&#xD;&#xA;If you have a whole jar of it, I would recommend scooping it out and freezing it in spoonful-sized portions and keeping it in a bag in the freezer. Then, you will have convenient little portions of bacon grease available for a long time. (I've never done this, I actually just got it out of the latest Cook's Illustrated)" />
  <row Id="19907" PostHistoryTypeId="2" PostId="9741" RevisionGUID="abf93aeb-70a2-4df2-bbb4-d79cb794e532" CreationDate="2010-12-03T13:45:16.457" UserId="3569" Text="I have a pen pal in Brazil (is it still a pen pal if we e-mail? anyway...) and knowing that i like nuts sent me some cashews.  Apparently there is a cashew farm near enough to her that she went right to the source and procured me some raw nuts.  I've eaten a few handfuls; the taste is a little more sharp than I'm used to, but in a good way, i have however had some serious discomfort after eating them. I'm not allergic to nuts in general or cashews specifically so i thought i would ask about it before ingesting anymore.  Anybody have any ideas or thoughts? " />
  <row Id="19908" PostHistoryTypeId="1" PostId="9741" RevisionGUID="abf93aeb-70a2-4df2-bbb4-d79cb794e532" CreationDate="2010-12-03T13:45:16.457" UserId="3569" Text="Are fresh nuts different?" />
  <row Id="19909" PostHistoryTypeId="3" PostId="9741" RevisionGUID="abf93aeb-70a2-4df2-bbb4-d79cb794e532" CreationDate="2010-12-03T13:45:16.457" UserId="3569" Text="&lt;nuts&gt;" />
  <row Id="19911" PostHistoryTypeId="2" PostId="9743" RevisionGUID="062fea59-3d87-436d-b889-46d5ec96bcc7" CreationDate="2010-12-03T13:49:33.313" UserId="1138" Text="The secrets to my fried rice:&#xD;&#xA;&#xD;&#xA; - Fried eggs: start by frying some eggs, scrambled with some salt, at high temp, in oil. It should turn brown and fluff up in layers. I usually let it sit until it forms an omelet-like circle, then turn it over to brown the top. The browning is essential for the flavour (I wouldn't eat my breakfast eggs this way). Remove from wok, slice into pieces, then add back in at the end.&#xD;&#xA; - Soy Sauce: turns it brown, makes it salty&#xD;&#xA; - Chinese BBQ pork (the red kind): adds some sweet, garlicky flavour&#xD;&#xA; - After everything is done, drizzle with sesame oil.  Not too much!&#xD;&#xA; - Add your eggs back in&#xD;&#xA;&#xD;&#xA;I've made it with other kinds of meat and it's not really the same. If you're making it vegetarian I'd recommend frying up some vegetables in garlic and sauce (I'm not sure what the red bbq pork sauce is).&#xD;&#xA;&#xD;&#xA;BTW I agree with the other suggestions about high-heat and slightly dry rice." />
  <row Id="19912" PostHistoryTypeId="2" PostId="9744" RevisionGUID="3f00e979-8e43-4fdd-85fe-7d4719dfddc1" CreationDate="2010-12-03T14:04:39.870" UserId="2001" Text="Nuts can go rancid. I've also had stale nuts, pecans or peanuts that were exposed to too much humidity. This adversely affects the texture. They need to be fresher than that.&#xD;&#xA;&#xD;&#xA;Cashews, however, are in a slightly different boat.&#xD;&#xA;http://www.hort.purdue.edu/newcrop/duke_energy/Anacardium_occidentale.html&#xD;&#xA;&#xD;&#xA;Cashews have a toxin in their shells that resembles poison ivy. When harvested, cashews are roasted in their shells to reduce the toxin and make the shells brittle and easy to remove.&#xD;&#xA;If these cashews were harvested by an amateur this process might have not been done correctly and you may be reacting to the toxin." />
  <row Id="19913" PostHistoryTypeId="2" PostId="9745" RevisionGUID="ab915044-f9ac-498d-aa44-3e20e09934be" CreationDate="2010-12-03T14:06:15.440" UserId="2047" Text="Truly raw cashews are not safe to eat. The &quot;raw&quot; cashews in stores are actually slightly steamed.&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/are-raw-cashews-really-poisonous.htm&#xD;&#xA;&#xD;&#xA;Also, technically, cashews aren't nuts. It's the seed of a fruit." />
  <row Id="19914" PostHistoryTypeId="5" PostId="9745" RevisionGUID="3734e117-a1d1-4493-b46e-9f1bc1d7e1d8" CreationDate="2010-12-03T14:15:23.187" UserId="2047" Comment="added 128 characters in body" Text="Truly raw cashews are not safe to eat. The &quot;raw&quot; cashews in stores are actually slightly steamed.&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/are-raw-cashews-really-poisonous.htm&#xD;&#xA;&#xD;&#xA;Roasting the nuts should neutralize the urushiol remaining in them (I'm assuming they're not still in their outer shells).&#xD;&#xA;&#xD;&#xA;Also, technically, cashews aren't &quot;nuts&quot;. It's the seed of a fruit." />
  <row Id="19916" PostHistoryTypeId="2" PostId="9746" RevisionGUID="cb29cde0-84b6-4138-8b5a-a846fe2b3cfb" CreationDate="2010-12-03T15:04:06.360" UserId="27" Text="I made [citrus sugar][1] a couple of weeks ago and am planning on giving portions of it to friends. I figure they can use it baking, tea, margarita glass sugar, etc. &#xD;&#xA;&#xD;&#xA;My question is should I remove the pieces of lemon/orange peel before I package it up for my friends or should I include the peel?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_4732752_make-citrus-sugar.html" />
  <row Id="19917" PostHistoryTypeId="1" PostId="9746" RevisionGUID="cb29cde0-84b6-4138-8b5a-a846fe2b3cfb" CreationDate="2010-12-03T15:04:06.360" UserId="27" Text="How to use citrus sugar?" />
  <row Id="19918" PostHistoryTypeId="3" PostId="9746" RevisionGUID="cb29cde0-84b6-4138-8b5a-a846fe2b3cfb" CreationDate="2010-12-03T15:04:06.360" UserId="27" Text="&lt;storage-method&gt;&lt;sugar&gt;" />
  <row Id="19919" PostHistoryTypeId="2" PostId="9747" RevisionGUID="398f3d4b-08c6-42c2-8c8f-fbb169fa9662" CreationDate="2010-12-03T15:06:28.607" UserId="27" Text="I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container in the fridge. Would this still be good? Is there anyway to tell when this is going bad? " />
  <row Id="19920" PostHistoryTypeId="1" PostId="9747" RevisionGUID="398f3d4b-08c6-42c2-8c8f-fbb169fa9662" CreationDate="2010-12-03T15:06:28.607" UserId="27" Text="How long does a fruit and sugar mixture last?" />
  <row Id="19921" PostHistoryTypeId="3" PostId="9747" RevisionGUID="398f3d4b-08c6-42c2-8c8f-fbb169fa9662" CreationDate="2010-12-03T15:06:28.607" UserId="27" Text="&lt;food-safety&gt;&lt;sauce&gt;&lt;culinary-uses&gt;&lt;fruit&gt;" />
  <row Id="19922" PostHistoryTypeId="2" PostId="9748" RevisionGUID="edb2be7d-8286-4252-b8da-faea5cdb6f89" CreationDate="2010-12-03T15:13:57.217" UserId="1816" Text="Without preservation the shelf life of your sauce is even less than the shelf life of the fruits themselves due to the heating and cooling." />
  <row Id="19925" PostHistoryTypeId="2" PostId="9750" RevisionGUID="45702438-6fbc-43c0-957a-69061aa4cb2b" CreationDate="2010-12-03T15:38:32.727" UserId="2283" Text="If you feel this is out of scope for the community please feel free to close and delete, I think it best fits the food preparation and handling category. If it stands I will edit out this section.&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did not keep a clean and fresh store. It should be a pleasant smell. I bought a pound of mahi mahi and a pound of rockfish both fillets. I had to scale and debone the mahi mahi and debone the rockfish. It wasn't like there where a lot of bones or or scales it just looks like they got lazy and didn't finish the job. &#xD;&#xA;&#xD;&#xA;I am trying to prepare more fish dishes and it took me almost an hour to clean those fish having not done those particular tasks before, but with small kids I wanted to be methodical about it. So I guess this a multi-part question; Are my expectations to high for my fishmonger, should I have asked him to do those tasks and not assumed they would have been done? The second part is there a good reference to deboning and cleaning fish, what is the best way to remove the skin? I hacked at it with my pairing knife and a pair of wire pliers. &#xD;&#xA;" />
  <row Id="19926" PostHistoryTypeId="1" PostId="9750" RevisionGUID="45702438-6fbc-43c0-957a-69061aa4cb2b" CreationDate="2010-12-03T15:38:32.727" UserId="2283" Text="A question of Fishmonger basics and fish processing and handling?" />
  <row Id="19927" PostHistoryTypeId="3" PostId="9750" RevisionGUID="45702438-6fbc-43c0-957a-69061aa4cb2b" CreationDate="2010-12-03T15:38:32.727" UserId="2283" Text="&lt;fish&gt;" />
  <row Id="19928" PostHistoryTypeId="2" PostId="9751" RevisionGUID="fec0cbcd-32bb-4efa-b638-260e29c10277" CreationDate="2010-12-03T15:52:01.567" UserId="1236" Text="I'm not sure what's considered normal as I've only been two one or two fishmongers in my life, but I live about 30 minutes outside Philadelphia (very suburban, not city-like at all) and have found a local guy that I love and visit every week.  He always skins and de-bones my fish for me.  In fact, many of his more common fillets are often prepared/portioned in the morning so I don't even have to wait for him to do it.  Buying whole fish, of course, is another story.   For what it's worth, his place doesn't smell like raw fish/the ocean, but he also cooks fish dinners in there so that might be why.&#xD;&#xA;&#xD;&#xA;As for removing fish skin, the best way I've found is to start a small cut, then, making sure the fish is skin-side up, hold on to the skin so gravity makes the meat of the fish kind of hang.  Then you should be able to easily work your paring knife between the skin and the meat.  Pretty easy once you see it done a few times - I saw Alton Brown do it in an episode but forget which one - if I can find it I will come back and edit it into this post." />
  <row Id="19929" PostHistoryTypeId="2" PostId="9752" RevisionGUID="7501e2e9-b3e3-4f40-a8e1-69eabde4d450" CreationDate="2010-12-03T15:54:15.130" UserId="2047" Text="It's common for a few bones to be left behind, so you should always check over the fish before cooking. I use a pair of small pliers to pull out any leftovers. It shouldn't take an hour to clean, though. Any leftover scales should come off with a quick rinse. If the fillet was supposed to be de-boned and scaled, and there were a lot of bones left and scales still attached, that's a bit of a problem.&#xD;&#xA;&#xD;&#xA;Did the fish itself smell bad, or was it just the store that had an odor? Did the store just smell a bit &quot;fishy&quot;, or did it smell like an environmental disaster? If you're not used to working with fish, you may be a bit sensitive to the smell. Once you get the fish home, you should not smell any off-odors on the fillets.&#xD;&#xA;&#xD;&#xA;If you weren't impressed, I would just try to find another place and see if you like it better. It's not a bad thing to have high expectations, and you should find a fishmonger that you're happy with." />
  <row Id="19930" PostHistoryTypeId="6" PostId="9750" RevisionGUID="ff1c81c3-23f2-436a-a013-13fdefc52dfd" CreationDate="2010-12-03T15:54:16.883" UserId="1816" Comment="edited tags" Text="&lt;food-safety&gt;&lt;preparation&gt;&lt;fish&gt;" />
  <row Id="19931" PostHistoryTypeId="2" PostId="9753" RevisionGUID="8fc65297-d897-4c89-ad81-6d1f0c70e7a3" CreationDate="2010-12-03T15:57:17.827" UserId="2047" Text="I would leave the peel in. It can continue to improve the flavor, and makes it look like citrus sugar instead of just plain sugar (important for a gift). Be sure to include a note that it should be used within a few weeks, though." />
  <row Id="19932" PostHistoryTypeId="5" PostId="9741" RevisionGUID="08e85c5e-70b5-49ee-a298-cb20dd5a069f" CreationDate="2010-12-03T16:14:36.890" UserId="2047" Comment="Clarified title, added tag, minor text changes" Text="I have a pen pal in Brazil (is it still a pen pal if we e-mail? anyway...) and knowing that I like nuts sent me some cashews.  Apparently there is a cashew farm near enough to her that she went right to the source and procured me some raw nuts.  I've eaten a few handfuls; the taste is a little more sharp than I'm used to, but in a good way, I have however had some serious discomfort after eating them. I'm not allergic to nuts in general or cashews specifically so I thought I would ask about it before ingesting any more.  Anybody have any ideas or thoughts?" />
  <row Id="19933" PostHistoryTypeId="4" PostId="9741" RevisionGUID="08e85c5e-70b5-49ee-a298-cb20dd5a069f" CreationDate="2010-12-03T16:14:36.890" UserId="2047" Comment="Clarified title, added tag, minor text changes" Text="Are fresh, raw cashews different from store-bought?" />
  <row Id="19934" PostHistoryTypeId="6" PostId="9741" RevisionGUID="08e85c5e-70b5-49ee-a298-cb20dd5a069f" CreationDate="2010-12-03T16:14:36.890" UserId="2047" Comment="Clarified title, added tag, minor text changes" Text="&lt;food-safety&gt;&lt;nuts&gt;&lt;raw&gt;" />
  <row Id="19935" PostHistoryTypeId="4" PostId="9746" RevisionGUID="69d6a3ae-7ecc-43b6-92d9-368c867c49c2" CreationDate="2010-12-03T16:16:36.750" UserId="2047" Comment="Changed title. Question isn't really about use of the sugar." Text="Should I leave the peel in citrus sugar?" />
  <row Id="19936" PostHistoryTypeId="6" PostId="9732" RevisionGUID="467979a9-b831-4a96-b8be-f38ab6f0a790" CreationDate="2010-12-03T16:17:52.130" UserId="2047" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;refrigerator&gt;&lt;bacon&gt;" />
  <row Id="19937" PostHistoryTypeId="2" PostId="9754" RevisionGUID="a1e0975b-29d7-4bcd-83ca-6900df9bfd45" CreationDate="2010-12-03T16:17:53.847" UserId="1670" Text="I regularly get weeks out of the stuff I just pour out of the pan (i.e. no care taken to render or filter it).&#xD;&#xA;&#xD;&#xA;I keep it in a closed jar to prevent it from picking up refrigerator odors, and  check it for a rancid smell or mold before using it." />
  <row Id="19938" PostHistoryTypeId="6" PostId="9747" RevisionGUID="7a1dc92a-a7cf-45c5-9383-4e4e85ec1e82" CreationDate="2010-12-03T16:18:28.510" UserId="2047" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;sauce&gt;&lt;fruit&gt;" />
  <row Id="19939" PostHistoryTypeId="2" PostId="9755" RevisionGUID="9964fe4e-c1d8-4c47-bae3-5fd9f13c052e" CreationDate="2010-12-03T16:23:40.817" UserId="3647" Text="&lt;h1&gt;Sit down&lt;/h1&gt;&#xD;&#xA;&#xD;&#xA;I simply drag a chair over to the table and sit on it. I cut the onions on the table, but now my face is not directly above it. All the gases go vertically to the ceiling without getting in contact with the eyes." />
  <row Id="19940" PostHistoryTypeId="2" PostId="9756" RevisionGUID="80b75f78-1f7b-4055-b1fe-7117aaaa7f37" CreationDate="2010-12-03T16:50:18.873" UserId="218" Text="It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. &#xD;&#xA;&#xD;&#xA;Generally things like this freeze well though, so, when in doubt, throw it in the freezer." />
  <row Id="19941" PostHistoryTypeId="6" PostId="9747" RevisionGUID="e0140611-b7a0-4699-ac4d-434b3c2e58ea" CreationDate="2010-12-03T16:52:00.043" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;sauce&gt;&lt;fruit&gt;&lt;sugar&gt;" />
  <row Id="19942" PostHistoryTypeId="5" PostId="9750" RevisionGUID="27f65d47-dd15-46d7-a96b-d3f7ecccbf32" CreationDate="2010-12-03T17:19:00.570" UserId="2283" Comment="Removed on topic verification request." Text="I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not smell like fish and if it did they did not keep a clean and fresh store. It should be a pleasant smell. I bought a pound of mahi mahi and a pound of rockfish both fillets. I had to scale and debone the mahi mahi and debone the rockfish. It wasn't like there where a lot of bones or or scales it just looks like they got lazy and didn't finish the job. &#xD;&#xA;&#xD;&#xA;I am trying to prepare more fish dishes and it took me almost an hour to clean those fish having not done those particular tasks before, but with small kids I wanted to be methodical about it. So I guess this a multi-part question; Are my expectations to high for my fishmonger, should I have asked him to do those tasks and not assumed they would have been done? The second part is there a good reference to deboning and cleaning fish, what is the best way to remove the skin? I hacked at it with my pairing knife and a pair of wire pliers. &#xD;&#xA;" />
  <row Id="19943" PostHistoryTypeId="6" PostId="9741" RevisionGUID="c2caa6be-47de-4a5f-985e-88a0e35d25f4" CreationDate="2010-12-03T17:23:11.453" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;nuts&gt;" />
  <row Id="19951" PostHistoryTypeId="5" PostId="9756" RevisionGUID="e75a4cb7-ee9b-44a3-a282-4e2a12210b35" CreationDate="2010-12-03T18:06:42.727" UserId="218" Comment="added 48 characters in body" Text="It depends on a lot of factors: what you're describing isn't much different from making jam, and homemade jam is good for about a month, once you open it. Assuming you got the temp high enough to kill all the bacteria, the time will depend entirely on PH and water content. The more acidic, and the less watery the better.&#xD;&#xA;&#xD;&#xA;Generally things like this freeze well though, so, when in doubt, throw it in the freezer." />
  <row Id="19952" PostHistoryTypeId="2" PostId="9757" RevisionGUID="37b40d8d-5ae0-4a34-966b-f7f6548d0c22" CreationDate="2010-12-03T18:09:44.183" UserId="3491" Text="Over the weekends when I have more time to play in the kitchen, I often experiment by putting things together just to see how they taste/interact with each other.  I've been doing this pretty randomly and have had a variety of results. Here are some &quot;recipes&quot; that I have tried recently:&#xD;&#xA;&#xD;&#xA; - marshmallow chicken (surprisingly good, like peanut chicken)&#xD;&#xA; - coffee and sour cream (ok I didn't *want* to do this, but I was out of half &amp; half, awful)&#xD;&#xA; - chocolate chip stuffing (excellent, just make sure to spread out the chocolate pieces)&#xD;&#xA; - peanut butter salami sandwich (highly recommended)&#xD;&#xA; - jalapeño ice cream (do not try this at home)&#xD;&#xA;&#xD;&#xA;These are just a small selection of my samplings, but are there any guidelines on how to pair ingredients when cooking, or is it like the Large Hadron Collider and just hope they hit the right way to find something that tastes good?" />
  <row Id="19953" PostHistoryTypeId="1" PostId="9757" RevisionGUID="37b40d8d-5ae0-4a34-966b-f7f6548d0c22" CreationDate="2010-12-03T18:09:44.183" UserId="3491" Text="When creating a recipe, what determines whether 2 ingredients will go well together?" />
  <row Id="19954" PostHistoryTypeId="3" PostId="9757" RevisionGUID="37b40d8d-5ae0-4a34-966b-f7f6548d0c22" CreationDate="2010-12-03T18:09:44.183" UserId="3491" Text="&lt;recipe&gt;&lt;cooking-theory&gt;&lt;creation&gt;" />
  <row Id="19955" PostHistoryTypeId="2" PostId="9758" RevisionGUID="fb201aa1-10f8-4565-b2f2-8a8afa108995" CreationDate="2010-12-03T18:20:51.370" UserId="3489" Text="**Personal preference!** My advice: be creative, unafraid, and share your vision - make discoveries.&#xD;&#xA;&#xD;&#xA;Flavor is like color. Or music. Except even better :) ..It is an experience. Some dishes play with contrasting flavors, clashing one ingredient against another. Or, they may harmonize into a symphony, but one part of the food on a plate presented will contrast with others.&#xD;&#xA;&#xD;&#xA;There may be 'accepted' methods to all this, but it isn't a mathematical science like other disciplines. but there isn't an exact science to human opinion. Simple example: foods a child may consider distasteful - such as those from an unfamiliar culture, he may grow to love after acquiring a taste for it as an adult.&#xD;&#xA;&#xD;&#xA;My adventures in cooking have been mostly about discovering ways new to me that other cultures (I'm American) have mastered various ways of cooking, flavoring, and presenting their foods." />
  <row Id="19956" PostHistoryTypeId="6" PostId="9757" RevisionGUID="96e4d489-29d4-4a40-a68f-e761978cacea" CreationDate="2010-12-03T18:29:48.593" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;" />
  <row Id="19957" PostHistoryTypeId="2" PostId="9759" RevisionGUID="27d92861-a54d-4c8c-a13c-65f56576b132" CreationDate="2010-12-03T19:04:28.833" UserId="3569" Text="Did you talk to your fishmonger about how you were planning to prepare the fish?  There are some times where you may want a fish that isn't fully cleaned and d-boned.  If the person behind a counter knew you were going to serve it to kids they it was totally his fault, find a new place.  As far as the smell, I've never found a fish place with no smell, what is important is that the fish you are buying has no smell, fresh fish will not smell 'fishy' even if the store does.&#xD;&#xA;" />
  <row Id="19961" PostHistoryTypeId="2" PostId="9761" RevisionGUID="e9f4d15b-3337-44c9-a1ea-851ace96812c" CreationDate="2010-12-03T20:05:47.337" UserId="41" Text="When it comes to pairing specific ingredients, the general thinking seems to be that ingredients that share &quot;flavour notes&quot; in significant quantity will go well together.&#xD;&#xA;&#xD;&#xA;In practice it goes much deeper than that, because in addition to taste, foods have very specific and recognizable *aromas* which affect the perception of flavour; wine is mostly sweet and sour, but you wouldn't substitute ordinary grape juice for it; the aroma of the alcohol is unmistakable, and even between different wines you will have varying levels of &quot;fruitiness&quot; or &quot;woodiness&quot;.&#xD;&#xA;&#xD;&#xA;But let's start with tastes:&#xD;&#xA;&#xD;&#xA;  * Chocolate and coffee go well together because they share characteristic bitter notes.  The roasting of the beans also makes a difference; the pairing works best when the roasting is enough to thermally degrade the bitterness without losing too much sweetness due to caramelization.  This emphasizes the sweetness and de-emphasizes the bitterness and acidity of the coffee, making it closer to the flavour profile of chocolate.&#xD;&#xA;&#xD;&#xA;  * A traditional stock combines a mirepoix (onions, carrots, celery) with meat (well, bones), both very high in umami.  The end product may have varying notes of bitterness or saltiness from the vegetables but is basically one huge kick of umami.  A lot of people also enjoy peanut butter and bacon together, which combines the significant umami *and* saltiness in both foods.&#xD;&#xA;&#xD;&#xA;  * Beets and sour cream are a traditional (or so I'm told) Polish dish, both obviously sharing strong sour notes.  Often chives are added, which are mildly *pungent* in nature and pungency tends to go with sour or bitter (since it is created by sulfur which is perceived as sour, bitter, and also &quot;metallic&quot;).&#xD;&#xA;&#xD;&#xA;This tends to work reasonably well for basic pairings, but another very strong element of this is *balancing* all of the different flavours in a dish.&#xD;&#xA;&#xD;&#xA;  * Peanut butter and jam don't seem to have much in common, flavour-wise.  But when you combine them together in a sandwich you have the high umami and saltiness of the peanut butter, the sweet and slightly sour notes of the jam, and the hints of bitterness and/or sourness in the bread.  Together you have strong notes of all five tastes and the result is appealing to most people.&#xD;&#xA;&#xD;&#xA;  * Five Spice is usually a mixture of cinnamon (sweet), star anise (mildly sweet and bitter), fennel (mildly sweet and fairly savoury), ground cloves (pungent and somewhat bitter), and Szechuan peppercorns (salty and pungent with a sour aftertaste).  The quantities are generally adjusted to balance out the tastes; for example, fennel is the only really savoury ingredient so Five Spice tends to have more of that than other ingredients.  Anyway, this is used all over Chinese cuisine as a sort of &quot;wonder spice&quot;.&#xD;&#xA;&#xD;&#xA;  * A really good roast chicken starts off high in umami and is then brined (salty), buttered (sweet), and roasted which involves the Maillard reaction (bitter).  This is missing sour, which is why a lot of cooks will throw a few lemon slices in there.&#xD;&#xA;&#xD;&#xA;But truthfully, even though this all sounds plausible, it's really *so* much more complicated than that.  Even though there's *some* science at work here, the five tastes are a little like the four elements or humours; it's an almost archaic way of thinking about food chemistry, because our mouths and noses can detect so much more than that.&#xD;&#xA;&#xD;&#xA;If you want to see just how *little* we actually really know about flavour today, check out [They Go Really Well Together][1] on Khymos, linked to from one of the related questions.  There you'll see totally nonsensical combinations like chocolate and garlic or mint and mustard that actually - with the right preparation of course - produce pretty pleasant flavours/aromas.&#xD;&#xA;&#xD;&#xA;The truth is people are still gathering data on this and we don't really *know*, exactly, what makes some flavours work together.  At least we're *starting* to approach this scientifically and actually experiment and document this stuff, but there's not enough data to form a coherent theory yet.  Check the answers to my [question about flavour pairings][2] and the other question on [pairing resources][3] if you want detailed data on which flavour pairings can &quot;work&quot;, although you might not get much of an explanation for *why*.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/tgrwt/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/8316/41&#xD;&#xA;  [3]: http://cooking.stackexchange.com/q/2770/41" />
  <row Id="19966" PostHistoryTypeId="2" PostId="9762" RevisionGUID="0674e698-4444-47eb-8ebd-aa4ecba3cbd8" CreationDate="2010-12-03T22:57:16.013" UserId="67" Text="I'm going to take a wild guess at what's happening, based on what I know of thermodynamics, (but I could be wrong about the whole thing)&#xD;&#xA;&#xD;&#xA;When a cakes and bread bakes, it bakes from the outside ... as it forms a crust, it can no longer rise.  (for yeast breads, this is why we slash the top, so it can get a little extra rise out of it)&#xD;&#xA;&#xD;&#xA;With a cake, as the sides set, it'll continue to rise in the middle, creating a domed top.  With a metal tube pan, the heat from the outside of the pan conducts to the middle of the pan, so the middle will set shortly after the outside.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;With the silicone pan, you've actually got an insulator ... the heat's not going to conduct to the inside, so it's going to be able to rise longer than around the inside -- basically, the domed cake, but you've got something for it to stick to, so it doesn't fall back down as it sets.&#xD;&#xA;&#xD;&#xA;As I don't think the issue is distribution of the batter, I'd recommend trying other techniques to reduce the domedness of the cake -- cook it at a lower temperature (try 25F / 15C lower) for a longer time.  You can't remove the problem entirely, but you might be able to reduce it.&#xD;&#xA;&#xD;&#xA;I'd also look at the instructions that might've come with the pan -- it's possible that they have reommendations on how to deal with the problem.  (and it's possible that this might not be as significant a problem in convection ovens, but replacing your whole oven for a set of pans is kinda silly)" />
  <row Id="19967" PostHistoryTypeId="2" PostId="9763" RevisionGUID="c0d6a5cc-1a19-4dc7-9003-d650f6fb3b29" CreationDate="2010-12-04T01:22:12.623" UserId="3650" Text="There are many juicers out there and not any one juicer is best at juicing everything. I am specifically interested in juicing leafy greens and vegetables like carrots." />
  <row Id="19968" PostHistoryTypeId="1" PostId="9763" RevisionGUID="c0d6a5cc-1a19-4dc7-9003-d650f6fb3b29" CreationDate="2010-12-04T01:22:12.623" UserId="3650" Text="What juicer is best for leafy greens and vegetables (like carrots)?" />
  <row Id="19969" PostHistoryTypeId="3" PostId="9763" RevisionGUID="c0d6a5cc-1a19-4dc7-9003-d650f6fb3b29" CreationDate="2010-12-04T01:22:12.623" UserId="3650" Text="&lt;vegetables&gt;&lt;juicing&gt;" />
  <row Id="19970" PostHistoryTypeId="2" PostId="9764" RevisionGUID="d127b5da-c4ea-444e-886d-83c556a14e71" CreationDate="2010-12-04T01:59:19.487" UserId="3653" Text="My time pressed tofu draining method is the microwave. &#xD;&#xA;&#xD;&#xA;You slice it into the size pieces you wan then there are two different ways I have used:&#xD;&#xA;&#xD;&#xA;1) Microwave it for about two minutes. Water leaks out onto the plate, which you drain then microwave it for a couple more minutes. Keep doing this until it stops leaking out water. &#xD;&#xA;&#xD;&#xA;2) Microwave once for three minutes then place over a colander to rain. &#xD;&#xA;&#xD;&#xA;The multiple time method works slightly better (more through draining) but once plus draining is easier. " />
  <row Id="19971" PostHistoryTypeId="2" PostId="9765" RevisionGUID="8cdbc8d3-a24c-47dc-b670-cb2ce002ea55" CreationDate="2010-12-04T04:06:09.327" UserId="1887" Text="When my husband and I were trying to make good coffee ice cream, we did just that -- steeping the coffee beans in milk. It worked quite well. &#xD;&#xA;&#xD;&#xA;If you have a French Press, you can use that with coarsely ground coffee beans. Heat the milk to a simmer or even a very low boil, and then use it in place of water in the French Press. This was how we got the best results for our ice cream. &#xD;&#xA;&#xD;&#xA;You can also get good results from whole beans. Heat the whole beans in milk in a pot, and then let sit in the refrigerator overnight. Strain out the beans, and you'll have strongly coffee-flavored milk.  " />
  <row Id="19972" PostHistoryTypeId="2" PostId="9766" RevisionGUID="55a438f1-12d9-4242-80af-9a1d39408259" CreationDate="2010-12-04T07:17:21.703" UserId="319" Text="I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stick wok. To make this question more general, when should you use plastic, metal or wooden cooking tools?&#xD;&#xA;&#xD;&#xA;Are there reasons *not* to use a certain type sometimes? For example, is it unsafe to use wooden tools with raw meat in stir fry?" />
  <row Id="19973" PostHistoryTypeId="1" PostId="9766" RevisionGUID="55a438f1-12d9-4242-80af-9a1d39408259" CreationDate="2010-12-04T07:17:21.703" UserId="319" Text="Utensil materials - plastic, metal or wooden?" />
  <row Id="19974" PostHistoryTypeId="3" PostId="9766" RevisionGUID="55a438f1-12d9-4242-80af-9a1d39408259" CreationDate="2010-12-04T07:17:21.703" UserId="319" Text="&lt;equipment&gt;" />
  <row Id="19975" PostHistoryTypeId="2" PostId="9767" RevisionGUID="2de6b4e1-1958-4130-b843-3631db177822" CreationDate="2010-12-04T07:48:51.937" UserId="231" Text="**Metal**&#xD;&#xA;Advantages: durable, no risk of absorbing flavours&#xD;&#xA;Disadvantages: may scratch certain cookware&#xD;&#xA;&#xD;&#xA;**Wood**&#xD;&#xA;Advantages: doesn't scratch, looks nice&#xD;&#xA;Disadvantages: can wear down over time, can sometimes absorb flavours&#xD;&#xA;&#xD;&#xA;**Plastic**&#xD;&#xA;Doesn't find a place in my kitchen other than a rubber spatula for baking.&#xD;&#xA;&#xD;&#xA;**Silicone**&#xD;&#xA;You didn't mention this, but I like it, because it works like rubber but can withstand high temps (brushes, spatulas)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I think the answer really depends on what you cook. If you have a basic set (wooden spoon, spatula that can handle heat, good ladle, chopsticks), you can make do without the rest as you start. You'll quickly learn what you wish you had to make it a little easier." />
  <row Id="19976" PostHistoryTypeId="2" PostId="9768" RevisionGUID="d7a597cd-d4ca-409d-b177-ddaaa11b2750" CreationDate="2010-12-04T09:40:54.727" UserId="2939" Text="If you do decide to go with wooden spoons (they are cheap after all), you should get at least 2.  Write &quot;sweet&quot; or something else on the handle of one so you're less tempted to use the same spoon for cakes as you are for a heavy garlicky curry!  " />
  <row Id="19977" PostHistoryTypeId="2" PostId="9769" RevisionGUID="9f5940f1-3895-4cdf-8021-ed83669bf9b6" CreationDate="2010-12-04T11:56:55.230" UserId="197" Text="I made &quot;honeycomb&quot; (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36&#xD;&#xA;&#xD;&#xA;It tastes delicious but it is supposed to be crunchy / cripsy (like the inside of a Cadburys  Crunchie bar) but it actually came out really sticky, like a soft toffee.&#xD;&#xA;&#xD;&#xA;Is this likely to be due to overcooking, undercooking, something else? How can I make sure it comes out crunchier in future?&#xD;&#xA;" />
  <row Id="19978" PostHistoryTypeId="1" PostId="9769" RevisionGUID="9f5940f1-3895-4cdf-8021-ed83669bf9b6" CreationDate="2010-12-04T11:56:55.230" UserId="197" Text="How to make &quot;honeycomb&quot; less sticky?" />
  <row Id="19979" PostHistoryTypeId="3" PostId="9769" RevisionGUID="9f5940f1-3895-4cdf-8021-ed83669bf9b6" CreationDate="2010-12-04T11:56:55.230" UserId="197" Text="&lt;honeycomb&gt;&lt;toffee&gt;&lt;consistency&gt;" />
  <row Id="19980" PostHistoryTypeId="2" PostId="9770" RevisionGUID="55715b33-2f19-445f-af20-d03057831088" CreationDate="2010-12-04T12:15:39.170" UserId="3657" Text="Did you make sure to add enough bicarbonate of soda for your sugar/syrup, AND to ensure you are not stirring the mixture once heat is applied? &#xD;&#xA;That's the only thing I can think of that would cause it not to set solid. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="19981" PostHistoryTypeId="2" PostId="9771" RevisionGUID="061f9cbc-1adc-46d1-9ae9-f0395ffe0a0a" CreationDate="2010-12-04T12:52:19.487" UserId="3658" Text="I'm thinking of roasting some duck legs on a bed of plums, much like the recipe [here][1] does with breast. However, it suggests simply blending the bed of plums once the roasting is over - will legs produce too much additional fat to do this?&#xD;&#xA;&#xD;&#xA;I was also thinking of adding in additional spices similar to [this][2] to the roasting dish, and reducing the resultant sauce down afterwards to make it nice thick and sticky. Will that work? What's the best way to keep the legs warm while I reduce the sauce down? I imagine it'll take a little while.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cottagesmallholder.com/duck-breasts-with-a-fresh-plum-sauce-recipe-269&#xD;&#xA;  [2]: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-chinese-plum-sauce" />
  <row Id="19982" PostHistoryTypeId="1" PostId="9771" RevisionGUID="061f9cbc-1adc-46d1-9ae9-f0395ffe0a0a" CreationDate="2010-12-04T12:52:19.487" UserId="3658" Text="roast duck leg with plum sauce" />
  <row Id="19983" PostHistoryTypeId="3" PostId="9771" RevisionGUID="061f9cbc-1adc-46d1-9ae9-f0395ffe0a0a" CreationDate="2010-12-04T12:52:19.487" UserId="3658" Text="&lt;sauce&gt;&lt;duck&gt;&lt;plums&gt;" />
  <row Id="19984" PostHistoryTypeId="2" PostId="9772" RevisionGUID="c3ce5284-64fa-4ae6-8b57-18ea01c9cdc6" CreationDate="2010-12-04T14:52:33.173" UserId="41" Text="Duck generally has a considerable amount of fat, so there will probably be a good deal of fat in the pan drippings.&#xD;&#xA;&#xD;&#xA;That's not going to be a problem if you just blend the plums themselves; they're already full of water (i.e. juice), so they're not going to actually absorb a significant amount of the fat, they just might have a little fat film on the part that was touching the pan, which you can brush or wipe off.  I personally wouldn't bother, just toss 'em right in.&#xD;&#xA;&#xD;&#xA;Just don't throw the pan drippings in the blender with the plums, because *those* will be chock-full of fat and you'll end up with a very cloudy and greasy sauce.  Instead, very carefully pour off the fat (but not the juices!) from the pan, or better yet, while you're blending the plums, pass the drippings through a fat separator (AKA gravy separator).  Also be sure to deglaze the pan if you see any burned-on bits, because those will add a ton of flavour.&#xD;&#xA;&#xD;&#xA;Then combine the blended plums and the fond (meat juices and deglazed bits) and reduce it.  You can and should reduce it to thicken it - that's how most pan sauces are made.&#xD;&#xA;&#xD;&#xA;As for keeping the meat hot - you should be able to reduce the sauce fairly quickly since there isn't much in it that will burn at higher temperatures, but if that's still not quick enough, then I would just cover the meat and pan with foil and keep it in a warm (150° F / 65° C) oven.  Leave the lid to your oven open while you start preparing the sauce so that the temperature can come down to &quot;warm&quot; quicker." />
  <row Id="19985" PostHistoryTypeId="2" PostId="9773" RevisionGUID="8da81a6b-77e5-48c9-8408-d2d9f3ec0032" CreationDate="2010-12-04T14:59:52.450" UserId="2047" Text="The main rule here is to not use metal tools on nonstick cookware. Even nonstick cookware labeled &quot;metal safe&quot; can be scratched by using metal tools.&#xD;&#xA;&#xD;&#xA;Clean your wooden tools with very hot, soapy water (but don't leave them soaking in water), and they'll be fine." />
  <row Id="19987" PostHistoryTypeId="2" PostId="9775" RevisionGUID="fbcfa148-5e68-496c-9ea2-29cc3183a494" CreationDate="2010-12-04T17:04:38.120" UserId="2217" Text="When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta water etc. The problem is with pasta sauces that have larger chunks of something - be it meatballs, shrimps or pieces of sausage. No matter how hard I mix the pasta with the sauce they usually don't distribute evenly and make it difficult to plate uniform portions. I suppose I could take the shrimps or whatever out and top the plates with it when finishing, but that seems like too much of a hassle. Is there a better way of doing it?" />
  <row Id="19988" PostHistoryTypeId="1" PostId="9775" RevisionGUID="fbcfa148-5e68-496c-9ea2-29cc3183a494" CreationDate="2010-12-04T17:04:38.120" UserId="2217" Text="How to mix pasta and sauce evenly?" />
  <row Id="19989" PostHistoryTypeId="3" PostId="9775" RevisionGUID="fbcfa148-5e68-496c-9ea2-29cc3183a494" CreationDate="2010-12-04T17:04:38.120" UserId="2217" Text="&lt;sauce&gt;&lt;pasta&gt;&lt;technique&gt;" />
  <row Id="19990" PostHistoryTypeId="2" PostId="9776" RevisionGUID="c7dcd305-5ad3-439e-9b44-4ae2775a9739" CreationDate="2010-12-04T17:35:04.880" UserId="3432" Text="Remember your stages of sugar boiling and how they come out, if it's too sticky or soft it is probably down to too low a final temperature (wrong texture) or more likely too much golden syrup.&#xD;&#xA;&#xD;&#xA;Be sparing with the golden syrup / glucose syrup, the sucrose will set in to hard sugars, but the glucose/inverted sugar syrup acts as a crystallisation inhibitor, vinegar can be used to similar effect (though does not enrich the flavour so).  It sets too, but I find too much can lead to weeping.&#xD;&#xA;&#xD;&#xA;Also, I have heard that an overly humid environment can be a problem.  People used to say not to cook toffee on a humid day." />
  <row Id="19991" PostHistoryTypeId="6" PostId="9775" RevisionGUID="0f4fd0cd-7e74-4e4b-bf5f-84437258c713" CreationDate="2010-12-04T18:08:41.743" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;pasta&gt;" />
  <row Id="19992" PostHistoryTypeId="6" PostId="9769" RevisionGUID="3fc7dfeb-03a8-4d60-a485-1a11a6fa0575" CreationDate="2010-12-04T18:11:14.547" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;candy&gt;&lt;honeycomb&gt;" />
  <row Id="19993" PostHistoryTypeId="2" PostId="9777" RevisionGUID="c1afeb12-a311-45f2-bc19-ff9d0b52c430" CreationDate="2010-12-04T18:27:53.160" UserId="3661" Text="I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture that goes into a small glass bowl, and then into the microwave.&#xD;&#xA;&#xD;&#xA;Any more specific advice would be awesome on how to do this." />
  <row Id="19994" PostHistoryTypeId="1" PostId="9777" RevisionGUID="c1afeb12-a311-45f2-bc19-ff9d0b52c430" CreationDate="2010-12-04T18:27:53.160" UserId="3661" Text="How to prepare eggs in shape suited for bagel?" />
  <row Id="19995" PostHistoryTypeId="3" PostId="9777" RevisionGUID="c1afeb12-a311-45f2-bc19-ff9d0b52c430" CreationDate="2010-12-04T18:27:53.160" UserId="3661" Text="&lt;eggs&gt;&lt;egg&gt;&lt;bagels&gt;" />
  <row Id="19996" PostHistoryTypeId="2" PostId="9778" RevisionGUID="f3d94c5c-f20a-4246-ba64-2a7fd45d13ae" CreationDate="2010-12-04T18:53:49.037" UserId="3628" Text="What do you think?" />
  <row Id="19997" PostHistoryTypeId="1" PostId="9778" RevisionGUID="f3d94c5c-f20a-4246-ba64-2a7fd45d13ae" CreationDate="2010-12-04T18:53:49.037" UserId="3628" Text="My tea bags are expired, can I still use them?" />
  <row Id="19998" PostHistoryTypeId="3" PostId="9778" RevisionGUID="f3d94c5c-f20a-4246-ba64-2a7fd45d13ae" CreationDate="2010-12-04T18:53:49.037" UserId="3628" Text="&lt;tea&gt;" />
  <row Id="19999" PostHistoryTypeId="6" PostId="9777" RevisionGUID="a21a4a8a-5eaf-41f3-8b2d-d064114958d3" CreationDate="2010-12-04T18:57:37.547" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;bagels&gt;" />
  <row Id="20000" PostHistoryTypeId="2" PostId="9779" RevisionGUID="65a08ba5-db3d-48ff-8714-4dc669c7b2be" CreationDate="2010-12-04T18:58:26.790" UserId="2283" Text="I don't know about cooking an egg in the microwave but Bed Bath &amp; Beyond sells rings you can use to make the eggs whatever shape you want. I have seen hearts, rectangles, and circles. If you want to go a little bit old fashioned use a piece of toast and cut out the middle to the size that fits. I have scrambled, made mini-omlettes, and fried eggs with toast and the little round rings. &#xD;&#xA;&#xD;&#xA;-Everytime I have tried to cook an egg in the microwave I get exploded eggs all over the inside of it. " />
  <row Id="20001" PostHistoryTypeId="2" PostId="9780" RevisionGUID="be58c26e-338d-4d8c-9dd6-e76c9eca86eb" CreationDate="2010-12-04T19:01:31.453" UserId="814" Text="My guess would be yes. Though they might not be as flavorful. &#xD;&#xA;&#xD;&#xA;I have never seen any expire dates on tea before, I'll have to look at my tea bags when I get home. I've had them for a while." />
  <row Id="20002" PostHistoryTypeId="2" PostId="9781" RevisionGUID="88377496-2554-4c24-9cbe-ad4f745b2dea" CreationDate="2010-12-04T19:04:40.937" UserId="2283" Text="Don't put the shrimp etc in the sauce in the first place and cook it separately, that way you don't have to take it out. Then just top your pasta with it and if say you are cooking meatballs and want a little sauce on them mix a little sauce in with your meatballs and then put them on top. If you want that *mixed in with the pasta look* then do the same thing I said above and mix the pasta in your individual serving bowls or plates if you are using one after you have dressed your pasta. &#xD;&#xA;&#xD;&#xA;Your just not going to get an even distribution with random variables, all you can do is pick and count if you want everything evens. " />
  <row Id="20003" PostHistoryTypeId="2" PostId="9782" RevisionGUID="2e49503a-e0eb-47e8-b7c1-79daafd78698" CreationDate="2010-12-04T19:05:57.820" UserId="41" Text="It's actually quite simple; you just use a circular cookie cutter like this one:&#xD;&#xA;&#xD;&#xA;![Cookie Cutter][1]&#xD;&#xA;&#xD;&#xA;You can find these at any cookware store.  It's easier to work with the ones that don't have handles, for what I hope are obvious reasons.  If you buy a [whole set][2] then you can almost certainly find one that's exactly the right size for your bagel.&#xD;&#xA;&#xD;&#xA;Just put the cookie cutter into your fry pan and crack the egg into them for a fried egg, or beat them separately and pour them in for scrambled.  Generally you won't actually want to *scramble* them because you're aiming for something that holds together, so just let it set on one side and then flip it, or make it like a granny omelette (lift up the set edges and tilt the pan to get the un-set egg over to the edge of the ring).&#xD;&#xA;&#xD;&#xA;The whole microwaving thing you see at coffee shops is just because they have a hundred of them in storage and don't have time to actually cook them to order.  They're just heating an already-cooked egg, not actually cooking it in the microwave.  You shouldn't need to use the microwave at home.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/0Wo1L.gif&#xD;&#xA;  [2]: http://www.amazon.com/Ateco-5357-Piece-Plain-Cutter/dp/B00004S1CI" />
  <row Id="20004" PostHistoryTypeId="2" PostId="9783" RevisionGUID="9492286f-6606-4b5a-b693-344eb880ee5c" CreationDate="2010-12-04T19:14:32.597" UserId="41" Text="[Tea bags will be fine for at least a year in the pantry][1], but even long after that, they're still safe to consume.  They just might change colour or flavour.&#xD;&#xA;&#xD;&#xA;If your tea has an expiration date then it's just for best quality, not safety.  I've personally found tea bags sitting at the back of the pantry that were more than 3 years old, the packaging had even started to fade, and the tea was still fine.  I just had to steep it for a little longer.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/fooditems/index/18486" />
  <row Id="20005" PostHistoryTypeId="2" PostId="9784" RevisionGUID="63ae4498-669b-4f8c-b921-4e71a5f5304c" CreationDate="2010-12-04T20:01:28.040" UserId="2283" Text="I don't know anything about Illy coffe but you may find these can answer the question I think you are asking. Here is a flavor wheel for coffee: http://www.flickr.com/photos/visualthinkmap/2741624371/ and here is a link and a great website for pretty much everything coffee: http://www.wholelattelove.com/articles/coffee_tasting.cfm. &#xD;&#xA;&#xD;&#xA;Also just to be complete here is a direct quote from the site above, Whole Latte Love, about Illy coffee: &#xD;&#xA;&#xD;&#xA;&gt; &quot;The world’s coffee of choice.&quot; &#xD;&#xA;Discover the extraordinary pleasure of illy, the celebrated Italian espresso coffee served in the finest restaurants and cafés and enjoyed by coffee connoisseurs worldwide. A blend so popular, it is served in Italy alone over 2 million times a day. Prized for its full, rich body and smooth, balanced flavor, illy's signature blend is meticulously selected and is 100% sustainably grown Arabica coffee. Espresso at it's finest! &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20006" PostHistoryTypeId="2" PostId="9785" RevisionGUID="c7efebc5-e2c4-440d-a4bf-260faed028d0" CreationDate="2010-12-04T20:10:16.850" UserId="3663" Text="Is there any kind of dough that can be sprayed to make it any form and extra thin?" />
  <row Id="20007" PostHistoryTypeId="1" PostId="9785" RevisionGUID="c7efebc5-e2c4-440d-a4bf-260faed028d0" CreationDate="2010-12-04T20:10:16.850" UserId="3663" Text="Spray dough analogy" />
  <row Id="20008" PostHistoryTypeId="3" PostId="9785" RevisionGUID="c7efebc5-e2c4-440d-a4bf-260faed028d0" CreationDate="2010-12-04T20:10:16.850" UserId="3663" Text="&lt;dough&gt;" />
  <row Id="20009" PostHistoryTypeId="5" PostId="9785" RevisionGUID="3060cdf9-4d7e-452a-92cc-ba6fefb15fd5" CreationDate="2010-12-04T22:05:29.277" UserId="3663" Comment="added 122 characters in body" Text="Is there any kind of dough that can be sprayed to make it any form and extra thin?&#xD;&#xA;&#xD;&#xA;**EDIT:** I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying." />
  <row Id="20010" PostHistoryTypeId="4" PostId="9785" RevisionGUID="f2191eef-b8e0-4224-8e3f-b2b4650ab4db" CreationDate="2010-12-04T22:17:38.083" UserId="3663" Comment="edited title" Text="Secret component to make spray dough" />
  <row Id="20012" PostHistoryTypeId="2" PostId="9786" RevisionGUID="cdbeea2f-88b4-40c3-b1e1-d29da7285100" CreationDate="2010-12-04T23:21:35.527" UserId="2283" Text="I have never even heard of spray dough, but you could make a filo dough roll it out thin with a pasta machine and drape it over a shape and then attempt to bake it as long as the shape can withstand the heat. Or you could let the dough dry a bit and it may retain its shape after you pull the mold out for baking. Any decent bread dough recipe *should* work as long as the gluten content is high enough to withstand the pasta machine and molding process. Although you could take a paper mache approach and use thin dough strips. &#xD;&#xA;&#xD;&#xA;Maybe if you can tell us more about what your end product should be we can help you get there. " />
  <row Id="20013" PostHistoryTypeId="2" PostId="9787" RevisionGUID="6d8e4ae5-49cb-4d80-9b04-3ae7fb63e4ce" CreationDate="2010-12-05T01:45:24.310" UserId="438" Text="So I attempted my first loaf of bread tonight and I blew it.  It's flat and way wide (I tried a free pan loaf).  It's about 2 inches tall and very spongy.  It has roughly the consistency of a corn muffin.  It's vaguely edible, but not very breadlike.&#xD;&#xA;&#xD;&#xA;So is there anything culinary I can do with this or should I just chuck it on the compost pile?" />
  <row Id="20014" PostHistoryTypeId="1" PostId="9787" RevisionGUID="6d8e4ae5-49cb-4d80-9b04-3ae7fb63e4ce" CreationDate="2010-12-05T01:45:24.310" UserId="438" Text="What can I do with a failed bread?" />
  <row Id="20015" PostHistoryTypeId="3" PostId="9787" RevisionGUID="6d8e4ae5-49cb-4d80-9b04-3ae7fb63e4ce" CreationDate="2010-12-05T01:45:24.310" UserId="438" Text="&lt;bread&gt;&lt;fail&gt;&lt;recovery&gt;" />
  <row Id="20016" PostHistoryTypeId="6" PostId="9787" RevisionGUID="a5f7187c-1101-48f9-b5da-ae0aca0d9dca" CreationDate="2010-12-05T01:59:58.440" UserId="41" Comment="edited tags" Text="&lt;bread&gt;" />
  <row Id="20017" PostHistoryTypeId="2" PostId="9788" RevisionGUID="fcfac831-ea16-4935-b5aa-df8ca312e13f" CreationDate="2010-12-05T02:04:57.890" UserDisplayName="Linji" Text="Similar to the comments above about &quot;freshness&quot; tea loses it's medicinal qualities as it ages. If you're looking to drink green tea for it's health benefits the quality matters. Green tea that is more than 6 months old has a significant decrease in the amount of beneficial antioxidants the body can absorb. Personally I'm a big fan of loose leaf but if you're going to drink any brand of bagged teas my vote is for [Mighty Leaf.][1] They're big on flavor and high in quality. &#xD;&#xA;&#xD;&#xA;If you're looking for creative ideas on how to use old tea I've heard they make good fertilizers and also have heard of people using them as air fresheners in their sock drawers. &#xD;&#xA;  [1]: http://mightyleaf.com" />
  <row Id="20018" PostHistoryTypeId="2" PostId="9789" RevisionGUID="4abd5f3c-0470-42d8-abe3-c80ff0d5c8fe" CreationDate="2010-12-05T02:09:43.873" UserId="218" Text="I'd say stuffing, but if it doesn't taste good, then your stuffing won't taste good. Bread pudding? Blech. Bread crumbs? Maybe. Croutons? I don't know, probably not. &#xD;&#xA;&#xD;&#xA;Just write it off to experience, and see if the birds fancy it." />
  <row Id="20019" PostHistoryTypeId="2" PostId="9790" RevisionGUID="62707148-cb63-4a03-979c-a89c74f6db1d" CreationDate="2010-12-05T02:14:10.187" UserDisplayName="Linji" Text="Another option would be to get an [Egg Poacher][1]. I'm still not sure how I personally feel about this cooking method, as I'm not a fan of cooking with plastics and silicone; but I've had friends swear by them. It could be a bit of a change from your scrambles, putting a little vinegar in the water also helps keep the egg whites together if you don't have something like these. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B000P6FD3I?ie=UTF8&amp;tag=wwweatseesurf-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000P6FD3I&#xD;&#xA;  [2]: http://i.stack.imgur.com/P97oz.jpg" />
  <row Id="20020" PostHistoryTypeId="2" PostId="9791" RevisionGUID="a8e5b0c6-15f6-41bd-8211-78e2d99cb39e" CreationDate="2010-12-05T02:24:40.813" UserDisplayName="Linji" Text="I've always been interested in trying to make some type of dahl or other Indian cuisine but I'm *severely allergic* to **Cumin**. This typically strikes me out for recipes with curry or chili powder. Does anyone have some PRO tips on types of curry (green, yellow, etc) or Indian foods that would allow me to venture off into this culinary space? &#xD;&#xA;&#xD;&#xA;P.S. I'm also gluten intolerant and allergic to nuts and shellfish.  " />
  <row Id="20021" PostHistoryTypeId="1" PostId="9791" RevisionGUID="a8e5b0c6-15f6-41bd-8211-78e2d99cb39e" CreationDate="2010-12-05T02:24:40.813" UserDisplayName="Linji" Text="Cooking Indian Food without Cumin" />
  <row Id="20022" PostHistoryTypeId="3" PostId="9791" RevisionGUID="a8e5b0c6-15f6-41bd-8211-78e2d99cb39e" CreationDate="2010-12-05T02:24:40.813" UserDisplayName="Linji" Text="&lt;allergy&gt;&lt;indian-cuisine&gt;" />
  <row Id="20023" PostHistoryTypeId="2" PostId="9792" RevisionGUID="45616c70-2012-4493-a700-5d28160a9814" CreationDate="2010-12-05T02:27:53.163" UserDisplayName="Linji" Text="You may want to look into a milieu feuilles recipe or filo dough, I'm not certain your application is the means to your end.  " />
  <row Id="20024" PostHistoryTypeId="6" PostId="9791" RevisionGUID="f86c0a57-8f6f-4efb-a879-6cdb06f1f5d9" CreationDate="2010-12-05T02:41:27.510" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;allergy&gt;&lt;indian-cuisine&gt;" />
  <row Id="20025" PostHistoryTypeId="2" PostId="9793" RevisionGUID="cbf75226-dcd9-42df-ab5d-ff63169cadd6" CreationDate="2010-12-05T02:48:09.550" UserId="27" Text="So I made citrus sugar about a month ago... and in the [process of deciding how to give it away][1] I realized that I have been storing it wrong. During the last month it has been stored in a dark area in my house that is kept around or below 21 degrees celsius. Based on the previous question I learned that I should keep this in the fridge. If I transfer my Citrus Sugar to the fridge will it still be good? I only ask this because [this question][2] mentions that sugar used to be used for preservation and my Citrus Sugar is mostly sugar and is kept in a sealed jar. &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9746/should-i-leave-the-peel-in-citrus-sugar&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5263/does-white-sugar-have-a-shelf-life" />
  <row Id="20026" PostHistoryTypeId="1" PostId="9793" RevisionGUID="cbf75226-dcd9-42df-ab5d-ff63169cadd6" CreationDate="2010-12-05T02:48:09.550" UserId="27" Text="Is my Citrus Sugar still good?" />
  <row Id="20027" PostHistoryTypeId="3" PostId="9793" RevisionGUID="cbf75226-dcd9-42df-ab5d-ff63169cadd6" CreationDate="2010-12-05T02:48:09.550" UserId="27" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;sugar&gt;" />
  <row Id="20028" PostHistoryTypeId="2" PostId="9794" RevisionGUID="22a3e92d-789a-40f0-a1a2-910670876c0a" CreationDate="2010-12-05T03:33:33.390" UserId="3234" Text="I've never made Citrus Sugar, but I certainly have made vanilla sugar.  Crystaline sugar soaks up the moisture, so if bacteria or mold were to invade the pot, it would be dehydrated quickly and wouldn't survive, let alone thrive.  They need a good bit of moisture to reproduce.  I've never had a problem with my vanilla sugar and it doesn't take long for the vanilla beans to turn into little vanilla toothpicks.  " />
  <row Id="20029" PostHistoryTypeId="2" PostId="9795" RevisionGUID="2f3f3e8c-0a2a-446c-81cc-d0605fea466f" CreationDate="2010-12-05T07:19:13.257" UserId="3607" Text="  Okay i give up, ive tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple : &#xD;&#xA;&#xD;&#xA;    De-vein . Salt the prawn for some time and allow it to marinate .&#xD;&#xA;    Wash them.  Fry them in some oil till they turn pink.  &#xD;&#xA;    Add onion, chilly , ginger garlic . Some turmeric . Some tomatoes. &#xD;&#xA;&#xD;&#xA;   This is exactly what mum does and somehow it turn out great. The only thing different that im doing is &#xD;&#xA;&#xD;&#xA;a) the original recipe uses **coconut oil**, I'm using **sunflower**&#xD;&#xA;b) Im using frozen prawns because i cant get hold of fresh prawns &#xD;&#xA;&#xD;&#xA;  I dont think any of this should affect the dish. Anyway what always happens is that the prawn either are too chewy , or dry ( opposite of juicy ) &#xD;&#xA;&#xD;&#xA;   What am i doing wrong here ? how do i know if the prawns are just cooked right ? low/hi heat ? &#xD;&#xA;&#xD;&#xA;   Any tips are welcome  &#xD;&#xA;&#xD;&#xA;help ? &#xD;&#xA;" />
  <row Id="20030" PostHistoryTypeId="1" PostId="9795" RevisionGUID="2f3f3e8c-0a2a-446c-81cc-d0605fea466f" CreationDate="2010-12-05T07:19:13.257" UserId="3607" Text="I need some protip's :  frying prawns " />
  <row Id="20031" PostHistoryTypeId="3" PostId="9795" RevisionGUID="2f3f3e8c-0a2a-446c-81cc-d0605fea466f" CreationDate="2010-12-05T07:19:13.257" UserId="3607" Text="&lt;frying&gt;&lt;shrimp&gt;" />
  <row Id="20032" PostHistoryTypeId="2" PostId="9796" RevisionGUID="5384350d-d469-459a-b820-c24e222dfe04" CreationDate="2010-12-05T08:40:53.030" UserId="60" Text="You are overcooking them. When the shrimp turn pink at the end of your second step, they are done. When you add your remaining ingredients and continue to cook them, you are overcooking the shrimp.&#xD;&#xA;&#xD;&#xA;I'd suggest cooking the shrimp until they are pink, then setting them aside. Cook your remaining ingredients in the pan until done, and then toss with the shrimp and serve." />
  <row Id="20033" PostHistoryTypeId="5" PostId="9796" RevisionGUID="9cb5060c-258c-4d30-a966-8032201d7bc8" CreationDate="2010-12-05T08:46:01.760" UserId="60" Comment="added 352 characters in body" Text="You are overcooking them. When the shrimp turn pink at the end of your second step, they are done. When you add your remaining ingredients and continue to cook them, you are overcooking the shrimp.&#xD;&#xA;&#xD;&#xA;I'd suggest cooking the shrimp until they are pink, then setting them aside. Cook your remaining ingredients in the pan until done, and then toss with the shrimp and serve.&#xD;&#xA;&#xD;&#xA;Regarding the oil, it shouldn't make a difference that you are using sunflower oil. Regarding the frozen prawns, unless your mom was purchasing them direct from an oceanside market, she was likely buying once-frozen prawns too. Most prawns found in supermarkets are flash frozen at the source, and are only thawed and put on ice at the supermarket." />
  <row Id="20034" PostHistoryTypeId="2" PostId="9797" RevisionGUID="07d3ce94-564d-4f65-a4bf-a75047deff4c" CreationDate="2010-12-05T09:41:18.530" UserId="3363" Text="I am looking into replacing my hob with an quick, induction type electric hob, but they stipulate that the the cookware must be ferrous. I have decent cookware, but how do I know if it is correct?" />
  <row Id="20035" PostHistoryTypeId="1" PostId="9797" RevisionGUID="07d3ce94-564d-4f65-a4bf-a75047deff4c" CreationDate="2010-12-05T09:41:18.530" UserId="3363" Text="how can I tell if my pots and pans are ferrous?" />
  <row Id="20036" PostHistoryTypeId="3" PostId="9797" RevisionGUID="07d3ce94-564d-4f65-a4bf-a75047deff4c" CreationDate="2010-12-05T09:41:18.530" UserId="3363" Text="&lt;cookware&gt;" />
  <row Id="20037" PostHistoryTypeId="2" PostId="9798" RevisionGUID="58573b9b-8c6d-4a96-9bf9-49782915f007" CreationDate="2010-12-05T09:42:28.377" UserId="611" Text="If a magnet sticks to it, it's ferrous.&#xD;&#xA;&#xD;&#xA;I'd live to give a more elaborate answer, but there isn't anything more to it.&#xD;&#xA;" />
  <row Id="20038" PostHistoryTypeId="5" PostId="9795" RevisionGUID="5a32b639-0424-40e2-a92d-e7ba8a6de764" CreationDate="2010-12-05T10:16:12.103" UserId="3607" Comment="added 99 characters in body" Text="  Okay i give up, ive tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple : &#xD;&#xA;&#xD;&#xA;    De-vein . Salt the prawn for some time and allow it to marinate .&#xD;&#xA;    Wash them.  Fry them in some oil till they turn pink.  &#xD;&#xA;    Add onion, chilly , ginger garlic . Some turmeric . Some tomatoes. &#xD;&#xA;&#xD;&#xA;The cuisine is [Goan][1] if its of any help&#xD;&#xA;&#xD;&#xA;   This is exactly what mum does and somehow it turn out great. The only thing different that im doing is &#xD;&#xA;&#xD;&#xA;a) the original recipe uses **coconut oil**, I'm using **sunflower**&#xD;&#xA;b) Im using frozen prawns because i cant get hold of fresh prawns &#xD;&#xA;&#xD;&#xA;  I dont think any of this should affect the dish. Anyway what always happens is that the prawn either are too chewy , or dry ( opposite of juicy ) &#xD;&#xA;&#xD;&#xA;   What am i doing wrong here ? how do i know if the prawns are just cooked right ? low/hi heat ? &#xD;&#xA;&#xD;&#xA;   Any tips are welcome  &#xD;&#xA;&#xD;&#xA;help ? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Goan_cuisine" />
  <row Id="20039" PostHistoryTypeId="5" PostId="9795" RevisionGUID="a95c6123-1206-48ef-bf40-15f139cd6bf2" CreationDate="2010-12-05T16:10:23.733" UserId="41" Comment="added 32 characters in body; edited title" Text="Okay I give up, I've tried and failed about 8 times now frying prawns but they never are succulent. The recipe that I want to get done is pretty simple:&#xD;&#xA;&#xD;&#xA;1.  De-vein. Salt the prawn for some time and allow it to marinate.&#xD;&#xA;2.  Wash them.  Fry them in some oil till they turn pink.&#xD;&#xA;3.  Add onion, chillies, ginger, garlic. Some turmeric. Some tomatoes. &#xD;&#xA;&#xD;&#xA;The cuisine is [Goan][1] if it's of any help.&#xD;&#xA;&#xD;&#xA;This is exactly what mum does and somehow it turn out great. The only things different that I'm doing are:&#xD;&#xA;&#xD;&#xA;  * The original recipe uses **coconut oil**, I'm using **sunflower**&#xD;&#xA;  * I'm using frozen prawns because i cant get hold of fresh prawns.&#xD;&#xA;&#xD;&#xA;I don't think any of this should affect the dish. Anyway, what always happens is that the prawns are either too chewy or too dry (opposite of juicy).&#xD;&#xA;&#xD;&#xA;What am I doing wrong here?  How do I know if the prawns are just cooked right?  Should I be using low or high heat?&#xD;&#xA;&#xD;&#xA;Any other tips for getting really juicy fried prawns?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Goan_cuisine" />
  <row Id="20040" PostHistoryTypeId="4" PostId="9795" RevisionGUID="a95c6123-1206-48ef-bf40-15f139cd6bf2" CreationDate="2010-12-05T16:10:23.733" UserId="41" Comment="added 32 characters in body; edited title" Text="How can I get fried prawns to be juicy?" />
  <row Id="20041" PostHistoryTypeId="5" PostId="9798" RevisionGUID="e2f85609-41cf-44c6-896f-05bbadf005e0" CreationDate="2010-12-05T16:11:06.837" UserId="41" Comment="edited body" Text="If a magnet sticks to it, it's ferrous.&#xD;&#xA;&#xD;&#xA;I'd like to give a more elaborate answer, but there isn't anything more to it.&#xD;&#xA;" />
  <row Id="20043" PostHistoryTypeId="6" PostId="9797" RevisionGUID="9a053308-6ded-4015-b8ac-3d9c0c1d6001" CreationDate="2010-12-05T16:26:40.997" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;pan&gt;&lt;pot&gt;" />
  <row Id="20045" PostHistoryTypeId="2" PostId="9800" RevisionGUID="f5f6e4c3-8e5e-46e2-bbff-31d134aff189" CreationDate="2010-12-05T17:34:06.513" UserDisplayName="JStrom" Text="Why is it that you make stock (and/or gravy) from a roast chicken or beef or fish, but you don't do the same for pork?" />
  <row Id="20046" PostHistoryTypeId="1" PostId="9800" RevisionGUID="f5f6e4c3-8e5e-46e2-bbff-31d134aff189" CreationDate="2010-12-05T17:34:06.513" UserDisplayName="JStrom" Text="Why not pork stock/gravy?" />
  <row Id="20047" PostHistoryTypeId="3" PostId="9800" RevisionGUID="f5f6e4c3-8e5e-46e2-bbff-31d134aff189" CreationDate="2010-12-05T17:34:06.513" UserDisplayName="JStrom" Text="&lt;pork&gt;&lt;stock&gt;&lt;gravy&gt;" />
  <row Id="20048" PostHistoryTypeId="2" PostId="9801" RevisionGUID="95df74ca-00e3-4e4e-ae9e-e80031301007" CreationDate="2010-12-05T17:46:33.550" UserId="1393" Text="You know, I don't think you need to overthink this too much. If you look at a typical Indian curry recipe, it might have 10 spices in it. Just leave out the cumin, and maybe bump up the other spices a little to compensate. It won't be exactly the same, but it will still be delicious. You are correct that you'll have to be careful to avoid pre-packaged spice mixtures unless the ingredients are spelled out. Here is my Chana Mushroom Masala, from which you can safely omit the cumin: http://www.herbivoracious.com/2009/09/quick-chana-mushroom-masala-chickpea-curry-recipe.html" />
  <row Id="20049" PostHistoryTypeId="2" PostId="9802" RevisionGUID="66b978c2-5fd7-4487-9a30-0394eeda0e9f" CreationDate="2010-12-05T17:50:54.810" UserId="3672" Text="I think it is because it is so greasy. But they do use pork as a base for things like baked beans." />
  <row Id="20050" PostHistoryTypeId="2" PostId="9803" RevisionGUID="405aeaac-670b-4aaa-9fdb-f648349ace42" CreationDate="2010-12-05T17:58:41.963" UserId="2010" Text="If I boil a ham or gammon hock, I'll often use the stock from that to make pea and ham soup.  Its a) delicious b) Cheap and really easy, basically involving adding a bag or 2 of frozen peas and some of the meat from the ham." />
  <row Id="20051" PostHistoryTypeId="2" PostId="9804" RevisionGUID="6c2ce39c-d678-40d3-a37f-70d7ccdcdc3f" CreationDate="2010-12-05T18:02:15.200" UserId="1513" Text="I got some beef this weekend with following label, this obiously aimed at the consmer, but as I was after a single piece the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the label which opens a whole raft of questions... &#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instrution is to ensure the meat is sufficiantly mature before being sold, is that correct? &#xD;&#xA; - So is all the ageing done in these vacume pack type bags? &#xD;&#xA; - If so could I have kept it for a further 19 days (I bought it on the 5th)  for a more mature beef,  before opening?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourseves? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="20052" PostHistoryTypeId="1" PostId="9804" RevisionGUID="6c2ce39c-d678-40d3-a37f-70d7ccdcdc3f" CreationDate="2010-12-05T18:02:15.200" UserId="1513" Text="Is beef 'aged' in vacume packed bags? " />
  <row Id="20053" PostHistoryTypeId="3" PostId="9804" RevisionGUID="6c2ce39c-d678-40d3-a37f-70d7ccdcdc3f" CreationDate="2010-12-05T18:02:15.200" UserId="1513" Text="&lt;beef&gt;" />
  <row Id="20054" PostHistoryTypeId="5" PostId="9804" RevisionGUID="1b8fefb0-8565-4ce6-b90a-f06cba107f7a" CreationDate="2010-12-05T18:08:11.370" UserId="1513" Comment="added 67 characters in body; added 32 characters in body; added 25 characters in body" Text="I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:&#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instrution is to ensure the meat is sufficiantly mature before being sold, is that correct? &#xD;&#xA; - So if that's true is the whole ageing process done in these vacume pack type bags? &#xD;&#xA; - If so could I have kept it for a further 19 days (I bought it on the 5th)  for a more mature beef,  before opening?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourseves? &#xD;&#xA;&#xD;&#xA;![Beef Packaging Label][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/P1ogA.jpg" />
  <row Id="20055" PostHistoryTypeId="5" PostId="9804" RevisionGUID="028115e2-3b45-4868-8001-fe9a232392df" CreationDate="2010-12-05T18:15:29.317" UserId="1513" Comment="deleted 1 characters in body" Text="I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:&#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instrution is to ensure the meat is sufficiantly mature before being sold, is that correct? &#xD;&#xA; - So if that's true is the whole ageing process done in these vacume pack type bags? &#xD;&#xA; - If so could, I have kept it for a further 19 days before opening (I bought it on the 5th)  for a more mature beef?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourseves? &#xD;&#xA;&#xD;&#xA;![Beef Packaging Label][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/P1ogA.jpg" />
  <row Id="20056" PostHistoryTypeId="5" PostId="9804" RevisionGUID="8e579b70-e3c6-4953-95e3-53cef8019efe" CreationDate="2010-12-05T18:28:19.160" UserId="1513" Comment="added 49 characters in body" Text="I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:&#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instrution is to ensure the meat is sufficiantly mature before being sold, is that correct? &#xD;&#xA; - So if that's true is the whole ageing process done in these vacume pack type bags? &#xD;&#xA; - If so could, I have kept it for a further 19 days before opening (I bought it on the 5th)  for a more mature beef?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourseves? &#xD;&#xA;&#xD;&#xA;**Purcased:  5th,  Use by on sale label 6th**&#xD;&#xA;&#xD;&#xA;![Beef Packaging Label][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/P1ogA.jpg" />
  <row Id="20057" PostHistoryTypeId="2" PostId="9805" RevisionGUID="327ab451-62db-4526-8e20-b6e71335d676" CreationDate="2010-12-05T19:13:45.220" UserId="3673" Text="I use a lot of garlic in my cooking, especially minced garlic.  But lately I've been doing some more recipes with crushed garlic and while I love the texture of cooked garlic, I can't see how it could be better than minced garlic for the overall taste.&#xD;&#xA;&#xD;&#xA;Is there an advantage to crushed garlic over minced garlic, beyond texture?" />
  <row Id="20058" PostHistoryTypeId="1" PostId="9805" RevisionGUID="327ab451-62db-4526-8e20-b6e71335d676" CreationDate="2010-12-05T19:13:45.220" UserId="3673" Text="What is the advantage to crushed garlic over minced garlic beyond texture?" />
  <row Id="20059" PostHistoryTypeId="3" PostId="9805" RevisionGUID="327ab451-62db-4526-8e20-b6e71335d676" CreationDate="2010-12-05T19:13:45.220" UserId="3673" Text="&lt;ingredients&gt;&lt;garlic&gt;&lt;texture&gt;" />
  <row Id="20060" PostHistoryTypeId="2" PostId="9806" RevisionGUID="8fbeca90-26c9-454d-85eb-da539f355c5f" CreationDate="2010-12-05T19:57:54.387" UserId="2731" Text="My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package.&#xD;&#xA;&#xD;&#xA;I have only used four of them today and I don't know whether I should cool or not the remaining ones. In my opinion the fridge might be too humid and humidity might have sheets stick to each other…&#xD;&#xA;&#xD;&#xA;Thank you for your advice.&#xD;&#xA;&#xD;&#xA;(To people with higher reputation: could you create the “Korean-cuisine” tag for this question please?)" />
  <row Id="20061" PostHistoryTypeId="1" PostId="9806" RevisionGUID="8fbeca90-26c9-454d-85eb-da539f355c5f" CreationDate="2010-12-05T19:57:54.387" UserId="2731" Text="Where should I store nori or laver after opening, and for how much time?" />
  <row Id="20062" PostHistoryTypeId="3" PostId="9806" RevisionGUID="8fbeca90-26c9-454d-85eb-da539f355c5f" CreationDate="2010-12-05T19:57:54.387" UserId="2731" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;japanese-cuisine&gt;" />
  <row Id="20063" PostHistoryTypeId="5" PostId="9804" RevisionGUID="acd61e29-ee4c-4cfa-9d05-270ae8c69b38" CreationDate="2010-12-05T20:03:13.160" UserId="1513" Comment="added 5 characters in body" Text="I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:&#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instrution is to ensure the meat is sufficiantly mature before being sold, is that correct? &#xD;&#xA; - So if that's true is the whole ageing process done in these vacume pack type bags? &#xD;&#xA; - If so could, I have kept it for a further 19 days before opening (I bought it on the 5th)  for a more mature beef?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourselves? &#xD;&#xA;&#xD;&#xA;**PURCHASED:  5th,  USE BY (on sale label): 6th**&#xD;&#xA;&#xD;&#xA;![Beef Packaging Label][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/P1ogA.jpg" />
  <row Id="20064" PostHistoryTypeId="2" PostId="9807" RevisionGUID="bcfb707d-a671-4c87-b7fd-4cd37afe966b" CreationDate="2010-12-05T20:09:31.483" UserDisplayName="daniel" Text="Yes, vacuum sealed beef is 'wet aged,' which produces a cheaper though inferior product to dry aging. &#xD;&#xA;&#xD;&#xA;You can age yourself at home, you just need decent climate control, and the knowledge to know the difference between good aging and bad critters infesting your meat.Bear in mind also that there is significant loss in dry aging, as you have to cut off the outside of the meat." />
  <row Id="20065" PostHistoryTypeId="2" PostId="9808" RevisionGUID="1f669585-7dd9-4251-8b0e-66bb737dd946" CreationDate="2010-12-05T20:10:25.990" UserDisplayName="daniel" Text="Yes. The more finely you process your garlic, the more of the flavour-bearing liquid is released from ruptured cells. " />
  <row Id="20066" PostHistoryTypeId="2" PostId="9809" RevisionGUID="61eb25dd-3d8e-422a-b0ba-a40407fd948a" CreationDate="2010-12-05T20:16:41.623" UserId="3203" Text="Just keep it dry. I buy 100 sheets packs and store them in a zip-loc type bag in the cupboard for over a year" />
  <row Id="20067" PostHistoryTypeId="5" PostId="8674" RevisionGUID="af3c695d-dfff-46cd-8661-bfaa8b455453" CreationDate="2010-12-05T20:54:30.513" UserId="3158" Comment="clarify that speed is the key quest here." Text="So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you need to get the water OUT. The age old wrap it in tea towels and let it set with some weight on it just doesn't seem compatible with our kitchen (very small, with little counter space) or our family (has a active toddler that gets into everything).&#xD;&#xA;&#xD;&#xA;The best way I've found to date is:&#xD;&#xA;&#xD;&#xA; 1. freeze the tofu (in it's container) until it's rock hard. (at least 2 nights)&#xD;&#xA; 2. Let the tofu thaw in the fridge until it's completely thawed through. (at least 2 days)&#xD;&#xA; 3. slit the package open along one long side, poke a hole on the opposite side for air to get in and and allow the block to drain into the sink.&#xD;&#xA; 4. compress the package (over the sink) with your hands (if it's the soft plastic vacuum packed kind)&#xD;&#xA; 5. take the block of tofu out of the package and slice it on my cutting board into slices 1/2&quot; thick (or whatever size I need for the dish in question if they're smaller)&#xD;&#xA; 6. place the slices on an upside down plate, place another plate upside down atop it (bottom to bottom - our plates have a flat, sealed bottom so they're food safe.)&#xD;&#xA; 7. hold the plate and tofu sandwich above the sink and lightly squeeze with a hand on both sides until liquid stops coming out.&#xD;&#xA;&#xD;&#xA;The problems with this are:&#xD;&#xA;&#xD;&#xA; 1. have to plan ahead, if I didn't take the block of tofu out of the freeze two days ago, we're not eating it for dinner tonight.&#xD;&#xA; 2. there's a seriously noticeable texture change, which in and of itself isn't *bad*, it's just not something you want with *every* dish.&#xD;&#xA;&#xD;&#xA;So what other methods are folks using for draining blocks of tofu in a hurry?&#xD;&#xA;&#xD;&#xA;EDIT: the main thing I'm looking for here is speed... this is for those &quot;oh crud, we forgot to plan ahead for diner tonight!&quot; moments." />
  <row Id="20068" PostHistoryTypeId="4" PostId="8674" RevisionGUID="af3c695d-dfff-46cd-8661-bfaa8b455453" CreationDate="2010-12-05T20:54:30.513" UserId="3158" Comment="clarify that speed is the key quest here." Text="Better ways to drain tofu in a hurry?" />
  <row Id="20075" PostHistoryTypeId="16" PostId="9658" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20076" PostHistoryTypeId="16" PostId="9659" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20077" PostHistoryTypeId="16" PostId="9661" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20078" PostHistoryTypeId="16" PostId="9663" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20079" PostHistoryTypeId="16" PostId="9664" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20080" PostHistoryTypeId="16" PostId="9668" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20081" PostHistoryTypeId="16" PostId="9672" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20082" PostHistoryTypeId="16" PostId="9689" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20083" PostHistoryTypeId="16" PostId="9728" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20084" PostHistoryTypeId="16" PostId="9729" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20085" PostHistoryTypeId="16" PostId="9657" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-06T00:16:58.127" UserId="60" />
  <row Id="20086" PostHistoryTypeId="2" PostId="9813" RevisionGUID="eee57913-17ed-4c07-b6c5-1be6dce00e9d" CreationDate="2010-12-06T00:18:27.923" UserId="1415" Text="prepare to have your world rocked. after two decades pressing and draining tofu more or less the way you've been doing it, i found this this past summer:&#xD;&#xA;&#xD;&#xA;http://www.tofuxpress.com/&#xD;&#xA;&#xD;&#xA;your tofu-pressing will never be the same. also works on frozen spinach, etc. : )" />
  <row Id="20087" PostHistoryTypeId="2" PostId="9814" RevisionGUID="5cd22398-2b8c-4802-ba08-7af5a94a5acf" CreationDate="2010-12-06T00:36:31.863" UserId="2215" Text="If you fry garlic too long it develops an unpleasant taste. In my experience minced garlic does this faster and more easily than crushed garlic. " />
  <row Id="20088" PostHistoryTypeId="5" PostId="7927" RevisionGUID="1011d313-8a6d-4df2-bd94-579686100be6" CreationDate="2010-12-06T00:47:36.127" UserId="1769" Comment="added 90 characters in body" Text="Perhaps flavors similar to Indian curries and Asian dishes, such as cilantro, Thai basil, kaffir lime leaves, or celery leaves. &#xD;&#xA;&#xD;&#xA;I also just read a recipe that suggested bay leaf would be an appropriate substitute. " />
  <row Id="20089" PostHistoryTypeId="2" PostId="9815" RevisionGUID="68851819-3ef1-4d56-8128-8c277a819836" CreationDate="2010-12-06T01:17:22.297" UserId="975" Text="I don't use ginger enough to really justify getting it fresh, so how much of dried ground ginger should I use in recipes that call for fresh grated?" />
  <row Id="20090" PostHistoryTypeId="1" PostId="9815" RevisionGUID="68851819-3ef1-4d56-8128-8c277a819836" CreationDate="2010-12-06T01:17:22.297" UserId="975" Text="How much dry ground ginger do I substitute for fresh grated ginger?" />
  <row Id="20091" PostHistoryTypeId="3" PostId="9815" RevisionGUID="68851819-3ef1-4d56-8128-8c277a819836" CreationDate="2010-12-06T01:17:22.297" UserId="975" Text="&lt;substitutions&gt;&lt;ingredients&gt;" />
  <row Id="20092" PostHistoryTypeId="2" PostId="9816" RevisionGUID="13e074b4-e3af-44ac-818d-4da12b38809c" CreationDate="2010-12-06T01:35:15.003" UserId="3676" Text="So I've always thought of cooking this way:&#xD;&#xA;&#xD;&#xA;Higher Temp &amp; Less Cook time = crispier&#xD;&#xA;&#xD;&#xA;vs.&#xD;&#xA;&#xD;&#xA;Lower Temp &amp; More Cook time = softer&#xD;&#xA;&#xD;&#xA;Now obviously this doesn't apply to everything, but generally. Like pizza, bread, etc...&#xD;&#xA;&#xD;&#xA;I'm confused however, because a frozen pizza I was looking at had the inverse instructions (saying if I wanted a crispier crust to increase the cook time and decrease the temp).&#xD;&#xA;&#xD;&#xA;Have I been wrong in my thinking or are the instructions incorrect?" />
  <row Id="20093" PostHistoryTypeId="1" PostId="9816" RevisionGUID="13e074b4-e3af-44ac-818d-4da12b38809c" CreationDate="2010-12-06T01:35:15.003" UserId="3676" Text="Cook Time vs. Cook Temp trade off" />
  <row Id="20094" PostHistoryTypeId="3" PostId="9816" RevisionGUID="13e074b4-e3af-44ac-818d-4da12b38809c" CreationDate="2010-12-06T01:35:15.003" UserId="3676" Text="&lt;baking&gt;&lt;cooking-time&gt;&lt;temperature&gt;" />
  <row Id="20095" PostHistoryTypeId="2" PostId="9817" RevisionGUID="73295b0d-fa45-4e8a-a04b-e0af9da405b9" CreationDate="2010-12-06T01:50:34.070" UserId="3432" Text="Fresh ginger and dried ginger are very different, the flavour, texture and properties are not overly similar that they can readily be substituted for each other.&#xD;&#xA;&#xD;&#xA;Having said that, in the instances where they can be substituted I have seen estimated from 8:1 up to 6:1 (fresh:dried)." />
  <row Id="20096" PostHistoryTypeId="2" PostId="9818" RevisionGUID="3bffdf1d-d70e-4976-a872-6704776382e1" CreationDate="2010-12-06T02:03:46.967" UserId="41" Text="The other day I stumbled across this [recipe for apple butter][1] that uses the peels.  It's made from apples as well, it's not *just* the peels, but the author specifically mentions that she dumps any extra peels (i.e. from apple sauce or apple pie) in the crock pot in order to increase the yield.&#xD;&#xA;&#xD;&#xA;I haven't tried to make it, but the photo makes it look pretty delicious.&#xD;&#xA;&#xD;&#xA;  [1]: http://dianasaurdishes.com/11/apple-butter-recipe-your-grandma-would-be-proud-of/" />
  <row Id="20097" PostHistoryTypeId="2" PostId="9819" RevisionGUID="d8375894-daf2-4560-a6d2-8b167ab0e1ec" CreationDate="2010-12-06T02:33:02.967" UserId="218" Text="For a frozen pizza, you want to cook it longer so that more water bakes out of the crust. If you just cooked it hotter, parts would burn before the rest was completely cooked because so much of it is frozen.&#xD;&#xA;&#xD;&#xA;Otherwise, lower temp and longer time also needs liquid in order to get softer (stewing or braising or just basting). Otherwise, like the pizza, it'll dry out.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20101" PostHistoryTypeId="5" PostId="9817" RevisionGUID="6c67df4b-0276-4f4a-9e4c-7713672c60d0" CreationDate="2010-12-06T06:45:56.733" UserId="3432" Comment="added 4 characters in body" Text="Fresh ginger and dried ginger are very different, the flavour, texture and properties are not overly similar that they can not readily be substituted for each other.&#xD;&#xA;&#xD;&#xA;Having said that, in the instances where they can be substituted I have seen estimated from 8:1 up to 6:1 (fresh:dried)." />
  <row Id="20102" PostHistoryTypeId="2" PostId="9821" RevisionGUID="71fff040-7a9f-4700-80d4-e53a8556ef17" CreationDate="2010-12-06T07:07:44.527" UserId="1236" Text="If you have room in your freezer, you can peel and freeze ginger whole and then grate it frozen into a dish." />
  <row Id="20103" PostHistoryTypeId="5" PostId="6608" RevisionGUID="b88bd215-407f-44ff-abb2-8612a14b9221" CreationDate="2010-12-06T07:13:36.423" UserId="2925" Comment="add comment content to answer" Text="You could use them, together with the core, to make apple-glaze (for your pie).  Cover everything with water, simmer about 30 min, strain, simmer until you reach the desired density. " />
  <row Id="20106" PostHistoryTypeId="2" PostId="9822" RevisionGUID="3093aca4-6019-451e-af6c-b9c02f66b826" CreationDate="2010-12-06T12:13:11.473" UserId="3680" Text="I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around the edges. &#xD;&#xA;&#xD;&#xA;Is this 'bad', or just different? &#xD;&#xA;&#xD;&#xA;Is the blackness the result of some chemical reaction with the tin?" />
  <row Id="20107" PostHistoryTypeId="1" PostId="9822" RevisionGUID="3093aca4-6019-451e-af6c-b9c02f66b826" CreationDate="2010-12-06T12:13:11.473" UserId="3680" Text="Does golden syrup 'go off'?" />
  <row Id="20108" PostHistoryTypeId="3" PostId="9822" RevisionGUID="3093aca4-6019-451e-af6c-b9c02f66b826" CreationDate="2010-12-06T12:13:11.473" UserId="3680" Text="&lt;storage-lifetime&gt;&lt;syrup&gt;" />
  <row Id="20110" PostHistoryTypeId="2" PostId="9824" RevisionGUID="24c81fcb-6add-4b4d-ba39-5881b97616b2" CreationDate="2010-12-06T13:30:29.940" UserId="2047" Text="Ham bone soup and red eye gravy are some common preparations (in the southern US, at least) made from pork leftovers. We'll also make sawmill (white) gravy with cooked sausage. It's delicious over biscuits." />
  <row Id="20111" PostHistoryTypeId="2" PostId="9825" RevisionGUID="8e43addb-e983-4ee0-bd35-6c245e85e2ff" CreationDate="2010-12-06T13:53:05.893" UserId="41" Text="It's important to distinguish between the two different types of &quot;crisping&quot; that both happen in bread.&#xD;&#xA;&#xD;&#xA;The first is the [Maillard reaction][1] which is caused by the sugars reacting with proteins; this is facilitated by high heat and low moisture, and is what actually causes the bread to turn brown (and eventually to burn).&#xD;&#xA;&#xD;&#xA;The other is simply the evaporation of water - *drying it out* - which can make the bread or crust noticeably &quot;crisper&quot; without any browning.&#xD;&#xA;&#xD;&#xA;The Maillard reaction happens at 154° C / 310° F, which is much higher than the boiling point of water (100° C / 212° F), so the evaporation happens first.  If you put a piece of bread in the oven at a low temperature and leave it there for half an hour, it will crisp up significantly but not brown.&#xD;&#xA;&#xD;&#xA;So essentially it depends on what kind of &quot;crispiness&quot; you want.  High heat will cause the Maillard reaction to occur and that will crisp it up *faster*, but you have to shorten the cooking time, otherwise it will burn.  Lower heat, on the other hand, will crisp much slower - and if the heat is too low, you won't get any browning - but you can leave it in there for much longer and the crust will keep getting drier (i.e. crispier) due to the water evaporation.&#xD;&#xA;&#xD;&#xA;The instructions *are* correct.  High heat causes more &quot;crispiness&quot; in *some* applications, where almost all of the crisping comes from the Maillard reaction or caramelization of some kind, but bread is an exception because of its porousness and high water content (easy for water to evaporate).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="20112" PostHistoryTypeId="6" PostId="9805" RevisionGUID="717be13e-21b8-401a-b4cc-171cec3459ba" CreationDate="2010-12-06T14:20:08.513" UserId="41" Comment="edited tags" Text="&lt;garlic&gt;" />
  <row Id="20113" PostHistoryTypeId="5" PostId="9804" RevisionGUID="5fb35074-890e-4005-a8a2-c8e52f45aa89" CreationDate="2010-12-06T14:25:42.687" UserId="41" Comment="deleted 7 characters in body; edited title" Text="I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging.  When I got home I noticed the details of the label which opens a whole raft of questions:&#xD;&#xA;&#xD;&#xA; - I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? &#xD;&#xA; - If that's true, is the whole aging process done in these vacuum-pack bags? &#xD;&#xA; - If so, could I have kept it for a further 19 days before opening (I bought it on the 5th)  for a more mature beef?  Who needs &quot;Jamie Oliver Matured for 21 days&quot; if we can just do it ourselves? &#xD;&#xA;&#xD;&#xA;**PURCHASED:  5th,  USE BY (on sale label): 6th**&#xD;&#xA;&#xD;&#xA;![Beef Packaging Label][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/P1ogA.jpg" />
  <row Id="20114" PostHistoryTypeId="4" PostId="9804" RevisionGUID="5fb35074-890e-4005-a8a2-c8e52f45aa89" CreationDate="2010-12-06T14:25:42.687" UserId="41" Comment="deleted 7 characters in body; edited title" Text="Is beef 'aged' in vacuum packed bags? " />
  <row Id="20115" PostHistoryTypeId="6" PostId="9806" RevisionGUID="5631cf92-8309-4766-b755-14a3a998f816" CreationDate="2010-12-06T14:27:18.520" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;japanese-cuisine&gt;&lt;korean-cuisine&gt;" />
  <row Id="20116" PostHistoryTypeId="6" PostId="9816" RevisionGUID="9738b13e-1569-4b11-af17-2428a1412f51" CreationDate="2010-12-06T14:28:04.477" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pizza&gt;&lt;cooking-time&gt;&lt;temperature&gt;" />
  <row Id="20118" PostHistoryTypeId="2" PostId="9826" RevisionGUID="b13177cd-4e6a-448f-ba0d-010574200857" CreationDate="2010-12-06T14:48:56.573" UserId="1956" Text="My wife like the ***French Vanilla Cappuccino*** they sell in restaurants like Tim Horton's.&#xD;&#xA;&#xD;&#xA;I have an espresso machine and I wonder how I could make one with it.&#xD;&#xA;&#xD;&#xA;If I just add some *Vanilla Extract* to a cappuccino, will it work? If yes, how many?&#xD;&#xA;&#xD;&#xA;Would it be better if I buy some *Vanilla syrup*?&#xD;&#xA;&#xD;&#xA;And what about those &quot;*Vanilla flavored ground coffee*&quot; they sold at the grocery store?&#xD;&#xA;" />
  <row Id="20119" PostHistoryTypeId="1" PostId="9826" RevisionGUID="b13177cd-4e6a-448f-ba0d-010574200857" CreationDate="2010-12-06T14:48:56.573" UserId="1956" Text="Hod to make a &quot;French Vanilla cappuccino&quot; with a espresso machine" />
  <row Id="20120" PostHistoryTypeId="3" PostId="9826" RevisionGUID="b13177cd-4e6a-448f-ba0d-010574200857" CreationDate="2010-12-06T14:48:56.573" UserId="1956" Text="&lt;coffee&gt;&lt;drinks&gt;" />
  <row Id="20121" PostHistoryTypeId="2" PostId="9827" RevisionGUID="a40659eb-79a6-4f56-8407-4075e0ee2909" CreationDate="2010-12-06T14:52:40.180" UserId="3683" Text="Is the tin can dented? If it is then it is likely that the coating inside the can was broken by the dent leaving the real tint exposed to the honey. You can try heating the honey and tasting it to see if there is a metallic after taste. If so, I suggest you throw it. But it is highly unlikely for honey to spoil/" />
  <row Id="20122" PostHistoryTypeId="4" PostId="9826" RevisionGUID="a7f405ae-1dfe-47c6-894a-ea2a3bf5b23a" CreationDate="2010-12-06T15:00:03.113" UserId="1816" Comment="edited title" Text="How to make a &quot;French Vanilla cappuccino&quot; with a espresso machine" />
  <row Id="20123" PostHistoryTypeId="2" PostId="9828" RevisionGUID="823815a2-d707-4f50-ad4d-80a26427d7eb" CreationDate="2010-12-06T15:01:52.927" UserId="1816" Text="American coffee shops, at least, use syrup to flavor all of their drinks (and often make money selling that syrup).  If you are trying to replicate the flavor of what they do, use a syrup.&#xD;&#xA;&#xD;&#xA;Make a shot of espresso, mix in the syrup, add hot milk, and then top with milk foam." />
  <row Id="20124" PostHistoryTypeId="2" PostId="9829" RevisionGUID="0a71f764-d77b-41f2-875f-693c8ea0277f" CreationDate="2010-12-06T16:48:37.527" UserDisplayName="Jamie" Text="Wouldn't it have to do with insulation?  A heavy, well insulated cake pan results in less doming of the cake.  If you're baking a layer cake you want minimal doming which mean less trimming to get everything even.  Also, I believe you're supposed to get a more uniform texture since the rise is more even." />
  <row Id="20126" PostHistoryTypeId="2" PostId="9830" RevisionGUID="ff1cc8c5-0bd9-441b-8ae1-40e1f6b7259e" CreationDate="2010-12-06T16:54:31.693" UserId="2283" Text="If your espresso machine has a milk steamer then you have several options; you can make a vanilla simple syrup with vanilla pod scrapes added and add that directly to your espresso, you can make a vanilla sugar which will be much milder, you can scrape some vanilla in with your milk as you steam it which produces a wonderful smell, you can add organic vanilla extract to your milk or simple sugar although I like the pods better. You could just buy the French Vanilla flavor they sell but it always seems sweeter than what you get in the coffee house by the cup.&#xD;&#xA;&#xD;&#xA;Adding vanilla extract to the cup will not bring out the aromatics you need to add it to the steamed milk.&#xD;&#xA;&#xD;&#xA;Why buy vanilla syrup when you can make your own? Especially when you can control the instensity of the vanilla. &#xD;&#xA;&#xD;&#xA;Vanilla ground coffee beans are great as long as you don't sweeten your coffee. IMHO flavored coffee beans are only worth it if you take your coffee unadulterated. &#xD;&#xA;&#xD;&#xA;If you don't have a milk steamer go buy one because you cannot make decent cappuccino without it, but most espresso machines have one so I am going to assume you already have it. " />
  <row Id="20127" PostHistoryTypeId="2" PostId="9831" RevisionGUID="f6290a43-f60b-4800-b3c1-1a38c91cd839" CreationDate="2010-12-06T16:56:31.133" UserId="1393" Text="&lt;a href=&quot;http://www.amazon.com/gp/redirect.html?ie=UTF8&amp;location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref_%3Dnb_sb_ss_c_1_15%26y%3D0%26field-keywords%3Dchampion%2520juicer%26url%3Dsearch-alias%253Dgarden%26sprefix%3Dchampion%2520juicer&amp;tag=poeticlicen07-20&amp;linkCode=ur2&amp;camp=1789&amp;creative=390957&quot;&gt;Champion-type macerating juicers&lt;/a&gt;&lt;img src=&quot;https://www.assoc-amazon.com/e/ir?t=poeticlicen07-20&amp;l=ur2&amp;o=1&quot; width=&quot;1&quot; height=&quot;1&quot; border=&quot;0&quot; alt=&quot;&quot; style=&quot;border:none !important; margin:0px !important;&quot; /&gt; work great on carrots; the teeth take them right apart, getting out all the juice and leaving behind a dry pulp. I've seen mixed reports on how well they work on leafy greens." />
  <row Id="20128" PostHistoryTypeId="2" PostId="9832" RevisionGUID="e86a4480-115e-4c20-aae5-3d5bcb5c26a2" CreationDate="2010-12-06T17:00:03.517" UserId="2283" Text="My favorite saying is *When in doubt throw it out*. Having said that you should throw that away. The black can either be from the oxidization of the tin or it could be bacterial growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be *fixed* by reheating but the black is not worth the risk. " />
  <row Id="20129" PostHistoryTypeId="2" PostId="9833" RevisionGUID="ca423c72-c2b8-44c2-8ccc-379a45cc4f3b" CreationDate="2010-12-06T17:01:33.110" UserId="2065" Text="It's going to be hard to evenly serve the food but if you're just trying to mix the whole thing thoroughly maybe try two pans - put everything in one, mix about a bit, then tip it into the other and mix about a bit. This method has the advantage of mixing in the bits at the bottom with those at the top." />
  <row Id="20130" PostHistoryTypeId="2" PostId="9834" RevisionGUID="3a215d28-9d5f-4dac-b880-038a8495c408" CreationDate="2010-12-06T17:05:02.090" UserDisplayName="Jamie" Text="You might also want to take a look at Rose Levy-Berenbaum's &quot;Bread Bible&quot;.  She also advocates for a really long ferment for most breads, and her technique for sponge is pretty awesome." />
  <row Id="20132" PostHistoryTypeId="2" PostId="9836" RevisionGUID="046102fb-fbc7-4ff5-bcd1-ee79bd8e86cb" CreationDate="2010-12-06T17:51:22.727" UserId="231" Text="I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first today I was asked how long it would keep in the fridge. It's never lasted long enough for it to be a question, so I didn't have an answer.&#xD;&#xA;&#xD;&#xA;Main ingredients are cream cheese, eggs, whip cream, butter, sugar, milk gelatin. The egg yokes, some sugar and milk are heated, the rest is not.&#xD;&#xA;&#xD;&#xA;Any thoughts on how long it would last? Would freezing affect it in any way?" />
  <row Id="20133" PostHistoryTypeId="1" PostId="9836" RevisionGUID="046102fb-fbc7-4ff5-bcd1-ee79bd8e86cb" CreationDate="2010-12-06T17:51:22.727" UserId="231" Text="How long would a no-bake cheesecake last?" />
  <row Id="20134" PostHistoryTypeId="3" PostId="9836" RevisionGUID="046102fb-fbc7-4ff5-bcd1-ee79bd8e86cb" CreationDate="2010-12-06T17:51:22.727" UserId="231" Text="&lt;storage-lifetime&gt;&lt;cheesecake&gt;" />
  <row Id="20136" PostHistoryTypeId="2" PostId="9837" RevisionGUID="3debf399-41af-4b0f-ae7f-b4ae44d4867a" CreationDate="2010-12-06T18:30:41.133" UserId="2283" Text="I wouldn't keep it more than 3 days, 5 at the most if I was desperate for some cheesecake. I agree with your statement though I have never had a no-bake cheesecake last more than a day in my family. &#xD;&#xA;&#xD;&#xA;You could freeze it and I have tried with a piece, not a whole pie before and mine turned into cheesecake soup when I thawed it and tasted terrible. I am by no means an expert *freezer of food* though. " />
  <row Id="20137" PostHistoryTypeId="2" PostId="9838" RevisionGUID="0d67f786-f185-479e-9294-c12b056fc406" CreationDate="2010-12-06T18:47:37.347" UserId="3577" Text="Apple peels combined with any citrus slices and/or peels, a cinnamon stick, some whole cloves, and some allspice makes a great potpourri.  Cover with water and maintain at a very low simmer on the back of the stove.  It makes the house smell homey and comforting from the minute you walk in the door!" />
  <row Id="20138" PostHistoryTypeId="2" PostId="9839" RevisionGUID="7bd7581b-e6aa-42c3-847a-ca2ac5b55a8c" CreationDate="2010-12-06T18:51:32.630" UserId="3348" Text="I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily get Ti leaves locally, though I know I can get Banana leaves. I know that you can't just substitute banana leaves because they do have a slight anise flavor--fine if you want it, but definitely not the same.&#xD;&#xA;&#xD;&#xA;The problem is I don't know what flavor, if any, ti leaves impart to cooked items. Our hosts in Hawaii said they didn't think they have a flavor, but I'm not so sure. There was definitely a slight plant-y flavor to the turkey that I couldn't readily identify.&#xD;&#xA;&#xD;&#xA;Does anyone know if Ti leaves have a flavor and what it might be like?&#xD;&#xA;&#xD;&#xA;If folks think there's not any (or very little) flavor imparted, what might be a good substitute if I can't get them?" />
  <row Id="20139" PostHistoryTypeId="1" PostId="9839" RevisionGUID="7bd7581b-e6aa-42c3-847a-ca2ac5b55a8c" CreationDate="2010-12-06T18:51:32.630" UserId="3348" Text="What flavor (if any) do ti leaves impart? How about substitutes?" />
  <row Id="20140" PostHistoryTypeId="3" PostId="9839" RevisionGUID="7bd7581b-e6aa-42c3-847a-ca2ac5b55a8c" CreationDate="2010-12-06T18:51:32.630" UserId="3348" Text="&lt;substitutions&gt;&lt;flavor&gt;" />
  <row Id="20141" PostHistoryTypeId="6" PostId="9839" RevisionGUID="c8604ef5-fdbf-46c2-bd57-b51273831298" CreationDate="2010-12-06T20:16:28.297" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;" />
  <row Id="20142" PostHistoryTypeId="2" PostId="9840" RevisionGUID="8a078cea-1e94-407a-98ab-608a63443648" CreationDate="2010-12-06T20:20:52.817" UserId="1887" Text="As far as freezing it, you could also try cutting it into small squares and freezing them separately. Then you could serve [frozen cheesecake][1] -- possibly dipped in chocolate!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tasteofhome.com/Recipes/Frozen-Cheesecake-Bites" />
  <row Id="20143" PostHistoryTypeId="2" PostId="9841" RevisionGUID="a1ce64d3-ae6a-479e-b037-f57e2fe11f9e" CreationDate="2010-12-06T20:48:26.340" UserId="58" Text="I used to live at several thousand miles above sea level. But now I live only a few hundred miles above sea level.  Will this affect the temperatures and times in my baking recipes (cakes, breads, etc)?  If so, how?  Does changes in sea level affect any other areas of cooking?" />
  <row Id="20144" PostHistoryTypeId="1" PostId="9841" RevisionGUID="a1ce64d3-ae6a-479e-b037-f57e2fe11f9e" CreationDate="2010-12-06T20:48:26.340" UserId="58" Text="does change in sea level affect baking times/temps?" />
  <row Id="20145" PostHistoryTypeId="3" PostId="9841" RevisionGUID="a1ce64d3-ae6a-479e-b037-f57e2fe11f9e" CreationDate="2010-12-06T20:48:26.340" UserId="58" Text="&lt;baking&gt;" />
  <row Id="20146" PostHistoryTypeId="2" PostId="9842" RevisionGUID="524d7649-6a15-40bb-a806-fc7f2becf725" CreationDate="2010-12-06T21:08:38.017" UserId="2047" Text="Usually this question goes the other way around (how to adjust recipes for high-altitude cooking)...&#xD;&#xA;&#xD;&#xA;The main effect that altitude has on cooking times and temperatures is how it affects the boiling point of water. At higher altitudes, water begins boiling at a lower temperature, so anything boiling will not reach as high of a temperature, and often needs to be cooked longer.&#xD;&#xA;&#xD;&#xA;Higher altitudes can also cause leavening to have a greater effect. You may need to add extra leavening (yeast, baking powder) to get the same amount of rise that you had at a higher altitude." />
  <row Id="20147" PostHistoryTypeId="6" PostId="9841" RevisionGUID="0c9083f9-362a-4ad9-a5fc-6d2085f564f2" CreationDate="2010-12-06T21:29:11.730" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;high-altitude&gt;" />
  <row Id="20148" PostHistoryTypeId="5" PostId="9839" RevisionGUID="bdccadfd-1ef9-4fba-b848-f3cff75f0370" CreationDate="2010-12-06T21:37:32.063" UserId="3348" Comment="Edited to add more info about cooking method." Text="I'm just back from a trip to Hawaii, and hot to make an oven version of kalua-style turkey. Of course, all the recipes call for Ti leaves for wrapping the whole thing up. I don't think I can easily get Ti leaves locally, though I know I can get Banana leaves. I know that you can't just substitute banana leaves because they do have a slight anise flavor--fine if you want it, but definitely not the same.&#xD;&#xA;&#xD;&#xA;The problem is I don't know what flavor, if any, ti leaves impart to cooked items. In the case of kalua-style cooking, the leaves are used as a steam-retaining wrap in a low temperature, long cooking situation. Our hosts in Hawaii said they didn't think they have a flavor, but I'm not so sure. There was definitely a slight plant-y flavor to the turkey that I couldn't readily identify.&#xD;&#xA;&#xD;&#xA;Does anyone know if Ti leaves have a flavor and what it might be like?&#xD;&#xA;&#xD;&#xA;If folks think there's not any (or very little) flavor imparted, what might be a good substitute if I can't get them?" />
  <row Id="20149" PostHistoryTypeId="5" PostId="9836" RevisionGUID="d8cebefd-d49c-40c4-abaa-67f54011847f" CreationDate="2010-12-06T22:00:02.903" UserId="231" Comment="fixed spelling" Text="I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first today I was asked how long it would keep in the fridge. It's never lasted long enough for it to be a question, so I didn't have an answer.&#xD;&#xA;&#xD;&#xA;Main ingredients are cream cheese, eggs, whip cream, butter, sugar, milk gelatin. The egg yolks, some sugar and milk are heated, the rest is not.&#xD;&#xA;&#xD;&#xA;Any thoughts on how long it would last? Would freezing affect it in any way?" />
  <row Id="20150" PostHistoryTypeId="5" PostId="9836" RevisionGUID="071d8481-18c8-4a21-baca-89c6f87d99b9" CreationDate="2010-12-06T22:05:09.407" UserId="231" Comment="added 5 characters in body" Text="I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first time today I was asked how long it would keep in the fridge. It's never lasted long enough for it to be a question, so I didn't have an answer.&#xD;&#xA;&#xD;&#xA;Main ingredients are cream cheese, eggs, whip cream, butter, sugar, milk gelatin. The egg yolks, some sugar and milk are heated. The rest is not.&#xD;&#xA;&#xD;&#xA;Any thoughts on how long it would last? Would freezing affect it in any way?" />
  <row Id="20151" PostHistoryTypeId="2" PostId="9843" RevisionGUID="216edc58-a9c1-4726-b3aa-3485936e8f7b" CreationDate="2010-12-06T23:57:04.590" UserDisplayName="lazycook" Text="**French Cuisine** (other than JC):&#xD;&#xA;&#xD;&#xA;Patricia Wells - Bistro Cooking, At Home in Provence&#xD;&#xA;Paula Wolfert - The Cooking of Southwest France (if you love ducks, that's the book for you)&#xD;&#xA;Elizabeth David - French Provincial Cooking &#xD;&#xA;&#xD;&#xA;I've also heard great things about Dorie Greenspan's recent Around My French Table, although reviewers note that as a contemporary French cooking has a lot of influences from around the globe (Asia, North Africa and even USA). However, if you'd like to find out what French people are likely too cook at home these days, this has to be a great resource.&#xD;&#xA;&#xD;&#xA;**Spanish Cuisine**&#xD;&#xA;&#xD;&#xA;Penelopa Casas - The Foods and Wines of Spain, Tapas&#xD;&#xA;&#xD;&#xA;**Portuguese**&#xD;&#xA;&#xD;&#xA;Jean Anderson - The Food of Portugal&#xD;&#xA;&#xD;&#xA;**Italian**&#xD;&#xA;&#xD;&#xA;Marcella Hazan - The Essentials of Classic Italian Cooking&#xD;&#xA;&#xD;&#xA;**Mexican**&#xD;&#xA;&#xD;&#xA;Rick Bayless - Authentic Mexican, Mexico One Plate At a Time&#xD;&#xA;&#xD;&#xA;**Russian**&#xD;&#xA;&#xD;&#xA;Anya von Bremzen - Please to the Table: The Russian Cookbook&#xD;&#xA;&#xD;&#xA;**German**&#xD;&#xA;&#xD;&#xA;Mimi Sheraton - The German Cookbook: A Complete Guide to Mastering Authentic German Cooking&#xD;&#xA;&#xD;&#xA;**Japanese**&#xD;&#xA;&#xD;&#xA;Shizuo Tsuji - Japanese Cooking: A Simple Art&#xD;&#xA;&#xD;&#xA;**Chinese**&#xD;&#xA;&#xD;&#xA;Irene Kuo - The Key To Chinese Cooking&#xD;&#xA;Barbara Tropp - The Modern Art of Chinese Cooking&#xD;&#xA;&#xD;&#xA;**Thai**&#xD;&#xA;&#xD;&#xA;David Thompson - Thai Food&#xD;&#xA;&#xD;&#xA;**Indian**&#xD;&#xA;&#xD;&#xA;Julie Sani - Classic Indian Cooking, Classic Indian Vegetarian and Grains Cooking&#xD;&#xA;Madhur Jaffrey - Indian Cooking, An Invitation to Indian Cooking, A Taste of India&#xD;&#xA;&#xD;&#xA;**Middle-Eastern**&#xD;&#xA;&#xD;&#xA;Claudia Roden - The New Book of Middle Eastern Food&#xD;&#xA;&#xD;&#xA;**Greek**&#xD;&#xA;&#xD;&#xA;Susanna Hoffman - The Olive and the Caper: Adventures in Greek Cooking&#xD;&#xA;Diane Kochilas - The Food and Wine of Greece&#xD;&#xA;&#xD;&#xA;**South American**&#xD;&#xA;&#xD;&#xA;Filipe Rojas-Lombardi - The Art of South-American Cooking&#xD;&#xA;Copeland Marks - False Tongues and Sunday Bread&#xD;&#xA;Elisabeth L. Ortiz - A Taste of Latin America" />
  <row Id="20152" PostHistoryTypeId="2" PostId="9844" RevisionGUID="813c3c67-cb74-4945-9849-bfa17ff036ad" CreationDate="2010-12-07T00:16:09.827" UserId="2939" Text="I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook.  Coriander added later.    &#xD;&#xA;&#xD;&#xA;Usually, I end up with a mostly clear broth, lots of floating bits of herbs, spices, meat etc, which are fine.  &#xD;&#xA;&#xD;&#xA;Tonight, the soup was completely cloudy.  A dense yellow colour, which didn't settle after leaving it to cool for 40mins and then reheating it (which I thought may help it 'settle').  &#xD;&#xA;&#xD;&#xA;Why would this happen?  It didn't seem to affect the flavour too much, although I noticed that it was a heavier soup than normal.  Is a cloudy stock/soup less healthy than a clear stock?  " />
  <row Id="20153" PostHistoryTypeId="1" PostId="9844" RevisionGUID="813c3c67-cb74-4945-9849-bfa17ff036ad" CreationDate="2010-12-07T00:16:09.827" UserId="2939" Text="Why did my chicken soup go cloudy?" />
  <row Id="20154" PostHistoryTypeId="3" PostId="9844" RevisionGUID="813c3c67-cb74-4945-9849-bfa17ff036ad" CreationDate="2010-12-07T00:16:09.827" UserId="2939" Text="&lt;soup&gt;&lt;chicken-stock&gt;&lt;cloudy&gt;" />
  <row Id="20155" PostHistoryTypeId="2" PostId="9845" RevisionGUID="f2f94e7a-8520-45ed-98e6-bb2d29a64b97" CreationDate="2010-12-07T00:38:01.283" UserId="1236" Text="My guess would be that you boiled the soup at some point, possibly for an extended period of time.&#xD;&#xA;&#xD;&#xA;When making soup or stock, if you bring it to a full boil the fat from the meat will emulsify and distribute itself through the liquid.  This is the same stuff that foams to the top, the &quot;scum&quot; that a lot of recipes (usually ones that say bring to a boil, then simmer) tell you to skim off.  I would venture to say that this distribution of the fat into the liquid is also why it tasted heavier.&#xD;&#xA;&#xD;&#xA;When making stock or soups, the most I'll heat them is to just *below* boiling and keep them at that simmer for a little longer to make up for not bringing it to a boil.  When making stock, I strain once through a chinois and again through a piece of cheesecloth in a chinois to help reduce the floating particulates, but this won't really solve the cloudiness problem (though it will help some).&#xD;&#xA;&#xD;&#xA;You can also try putting it into the fridge overnight so that the fat comes to the top and solidifies, but I don't think this will solve the problem, only help reduce it.&#xD;&#xA;&#xD;&#xA;If it's just the stock that's gone cloudy, [this page][1] has some suggestions on how to clarify it, but honestly unless you're presenting it to guests, I see no reason to even bother.  I've made cloudy stock and clear stock before and except for a slight &quot;heaviness&quot; difference, the taste is generally about the same.  The cloudy stock sometimes has a more oily mouth feel, but it's not a major difference - and I've found some people seem to prefer the soups or rices I make with a cloudy stock.  &#xD;&#xA;&#xD;&#xA;One other trick, depending on what kind of soup you were making - if you were making (for example) chicken soup, consider trying to turn it into a cream of chicken soup to hide the cloudy broth :)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_4933041_clarify-cloudy-chicken-stock.html" />
  <row Id="20156" PostHistoryTypeId="5" PostId="9845" RevisionGUID="59b1bea8-ff20-45c7-844c-11befa51e341" CreationDate="2010-12-07T00:43:27.580" UserId="1236" Comment="added 149 characters in body" Text="My guess would be that you boiled the soup at some point, possibly for an extended period of time.&#xD;&#xA;&#xD;&#xA;If you bring it to a full boil the fat from the meat will emulsify and distribute itself through the liquid.  This is the same stuff that foams to the top, the &quot;scum&quot; that a lot of recipes (usually ones that say bring to a boil, then simmer) tell you to skim off.  I would venture to say that this distribution of the fat into the liquid is also why it tasted heavier.&#xD;&#xA;&#xD;&#xA;When making stock or soups, the most I'll heat them is to just *below* boiling and keep them at that simmer for a little longer to make up for not bringing it to a boil.  When making stock, I strain once through a chinois and again through a piece of cheesecloth in a chinois to help reduce the floating particulates, but this won't really solve the cloudiness problem (though it will help some).&#xD;&#xA;&#xD;&#xA;You can also try putting it into the fridge overnight so that the fat comes to the top and solidifies, but I don't think this will solve the problem, only help reduce it.&#xD;&#xA;&#xD;&#xA;If it's just the stock that's gone cloudy, [this page][1] has some suggestions on how to clarify it, but honestly unless you're presenting it to guests, I see no reason to even bother.  I've made cloudy stock and clear stock before and except for a slight &quot;heaviness&quot; difference, the taste is generally about the same.  The cloudy stock sometimes has a more oily mouth feel, but it's not a major difference - and I've found some people seem to prefer the soups or rices I make with a cloudy stock.  &#xD;&#xA;&#xD;&#xA;If you have a hard time controlling the temperature on your range-top, you can use an oven-safe stock pot and cook it in the oven at 180&amp;deg;F to keep it just below a boil.&#xD;&#xA;&#xD;&#xA;One other trick, depending on what kind of soup you were making - if you were making (for example) chicken soup, consider trying to turn it into a cream of chicken soup to hide the cloudy broth :)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_4933041_clarify-cloudy-chicken-stock.html" />
  <row Id="20157" PostHistoryTypeId="2" PostId="9846" RevisionGUID="1c122bb6-021b-4c24-a6e5-d670e2f9e3d9" CreationDate="2010-12-07T01:04:25.420" UserId="3432" Text="Golden Syrup pretty much does not go off.  It is a blend of sugars and preserves as well, it should keep for many years.  It will crystallise slightly over time though that can usually be solved via warming.&#xD;&#xA;&#xD;&#xA;Bacteria is highly unlikely, mould can form on it - that would be a reason to chuck it out, possibly not all of it.  The only serious issue is from the tin itself corroding, which is what the black area could be.  I've known households to use that stuff from a 20 year old tin and have no issues whatsoever.  It definitely does not need refrigerating any more than sugar does." />
  <row Id="20158" PostHistoryTypeId="5" PostId="9844" RevisionGUID="d29f0556-79c6-47f5-9eee-6a6af79e1ec8" CreationDate="2010-12-07T01:15:49.537" UserId="41" Comment="added 22 characters in body; edited tags" Text="I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook.  Coriander added later.    &#xD;&#xA;&#xD;&#xA;Usually, I end up with a mostly clear soup, lots of floating bits of herbs, spices, meat etc, which are fine.  &#xD;&#xA;&#xD;&#xA;Tonight, the soup was completely cloudy.  A dense yellow colour, which didn't settle after leaving it to cool for 40mins and then reheating it (which I thought may help it 'settle').  &#xD;&#xA;&#xD;&#xA;Why would this happen?  It didn't seem to affect the flavour too much, although I noticed that it was a heavier soup than normal.  Are there any immediate health or safety concerns associated with a cloudy soup?" />
  <row Id="20159" PostHistoryTypeId="6" PostId="9844" RevisionGUID="d29f0556-79c6-47f5-9eee-6a6af79e1ec8" CreationDate="2010-12-07T01:15:49.537" UserId="41" Comment="added 22 characters in body; edited tags" Text="&lt;chicken&gt;&lt;soup&gt;" />
  <row Id="20160" PostHistoryTypeId="5" PostId="9836" RevisionGUID="e891b525-2faf-4116-9b70-e11b3d14e2c5" CreationDate="2010-12-07T02:49:16.017" UserId="41" Comment="added 9 characters in body" Text="I have an excellent recipe for a no-bake cheesecake that my family has made hundreds of times over many decades. For the first time today I was asked how long it would keep in the fridge. It's never lasted long enough for it to be a question, so I didn't have an answer.&#xD;&#xA;&#xD;&#xA;Main ingredients are cream cheese, eggs, whipping cream, butter, sugar, milk, and gelatin. The egg yolks, some sugar and milk are heated. The rest is not.&#xD;&#xA;&#xD;&#xA;Any thoughts on how long it would last? Would freezing affect it in any way?" />
  <row Id="20161" PostHistoryTypeId="16" PostId="2143" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20162" PostHistoryTypeId="16" PostId="2144" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20163" PostHistoryTypeId="16" PostId="2173" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20164" PostHistoryTypeId="16" PostId="2183" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20165" PostHistoryTypeId="16" PostId="2198" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20166" PostHistoryTypeId="16" PostId="2205" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20167" PostHistoryTypeId="16" PostId="2441" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20168" PostHistoryTypeId="16" PostId="2443" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20169" PostHistoryTypeId="16" PostId="2609" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20170" PostHistoryTypeId="16" PostId="2668" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20171" PostHistoryTypeId="16" PostId="3517" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20172" PostHistoryTypeId="16" PostId="3569" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20173" PostHistoryTypeId="16" PostId="3583" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20174" PostHistoryTypeId="16" PostId="9843" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20175" PostHistoryTypeId="16" PostId="2142" RevisionGUID="00000000-0000-0000-0000-000000000000" CreationDate="2010-12-07T03:24:50.130" UserId="60" />
  <row Id="20176" PostHistoryTypeId="2" PostId="9847" RevisionGUID="9c4b07e4-7834-4ba2-90d9-198c86ccbd94" CreationDate="2010-12-07T03:34:25.787" UserId="1549" Text="Golden Syrup improves with age according to Heston Blumenthal's &quot;In Search of Perfection&quot;. Here he analyses a 70 year old glass jar of Tate and Lyle Gold in the lab finding that the &quot;older treacle contained the same flavour compounds as the normal stuff, but each was intensified&quot;.&#xD;&#xA;&#xD;&#xA;In his recipe he fakes the ageing process by baking the tin at 70C for 24 hours noting that the flavour will continue to improve up to 100 hours." />
  <row Id="20177" PostHistoryTypeId="2" PostId="9848" RevisionGUID="9e14fbe5-48b2-4643-bf16-39638514a84b" CreationDate="2010-12-07T07:27:28.870" UserId="3581" Text="[Jamie Oliver books][1] are pretty epic when it comes to **Italian** and **English cooking**. Though i highly recommend that you watch the videos instead :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jamieoliver.com/books" />
  <row Id="20178" PostHistoryTypeId="2" PostId="9849" RevisionGUID="02cfcd4e-0878-4ec8-9d40-55cddcddc67e" CreationDate="2010-12-07T09:36:22.867" UserId="3680" Text="I think it's convenience topping taste. To be honest, I've got used to UHT now, and the convenience of never having to worry about milk going off (and not having to return to the shop every other day to buy more) is undeniable.&#xD;&#xA;&#xD;&#xA;(I'm actually surprised by the percentage for Switzerland on that Wikipedia page, I don't think I've ever been offered pasteurised milk by anyone here - maybe it's all the milk going into cheese-making?)" />
  <row Id="20179" PostHistoryTypeId="5" PostId="9841" RevisionGUID="cc18d8a2-2092-46ec-bdb1-5f3faab3123b" CreationDate="2010-12-07T16:05:56.183" UserId="2047" Comment="Fixed units, some clarification" Text="I used to live at several thousand feet above sea level, but now I live only a few hundred feet above sea level.  Will this affect the temperatures and times in my baking recipes (cakes, breads, etc)?  If so, how?  Does a change in altitude affect any other areas of cooking?" />
  <row Id="20180" PostHistoryTypeId="4" PostId="9841" RevisionGUID="cc18d8a2-2092-46ec-bdb1-5f3faab3123b" CreationDate="2010-12-07T16:05:56.183" UserId="2047" Comment="Fixed units, some clarification" Text="Does a change in altitude affect baking time or temperature?" />
  <row Id="20181" PostHistoryTypeId="2" PostId="9850" RevisionGUID="24f99f07-d64f-4366-832f-f2ca7e768b0d" CreationDate="2010-12-07T16:14:49.437" UserId="3706" Text="I have a recipe that calls for (Wanjashan naturally brewed, organic rice vinegar)and I do not have it so is there a nother vinegar I can used instead I have white vinegar, red wine vinegar, and malt vinegar?  It is for a rcipe for sweet and sour pork ribs whit honey." />
  <row Id="20182" PostHistoryTypeId="1" PostId="9850" RevisionGUID="24f99f07-d64f-4366-832f-f2ca7e768b0d" CreationDate="2010-12-07T16:14:49.437" UserId="3706" Text="substituting vinegars" />
  <row Id="20183" PostHistoryTypeId="3" PostId="9850" RevisionGUID="24f99f07-d64f-4366-832f-f2ca7e768b0d" CreationDate="2010-12-07T16:14:49.437" UserId="3706" Text="&lt;substitutions&gt;&lt;vinegar&gt;" />
  <row Id="20184" PostHistoryTypeId="5" PostId="9850" RevisionGUID="09082d33-ab0b-4d94-a01e-3dc21463caab" CreationDate="2010-12-07T16:28:19.993" UserId="1816" Comment="added 7 characters in body" Text="I have a recipe that calls for Wanjashan naturally brewed organic rice vinegar and I do not have this ingredient.  Is there another vinegar I can used instead?  I have white vinegar, red wine vinegar, and malt vinegar.  The recipe is for sweet and sour pork ribs with honey." />
  <row Id="20185" PostHistoryTypeId="5" PostId="9832" RevisionGUID="98720831-00ac-4c8d-a2cc-a58ac6af3261" CreationDate="2010-12-07T16:34:17.860" UserId="2283" Comment="added 117 characters in body; added 11 characters in body" Text="My favorite saying is *When in doubt throw it out*. Having said that you should throw that away. The black can either be from the oxidization of the tin or it could be bacterial growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be *fixed* by reheating but the black is not worth the risk. &#xD;&#xA;&#xD;&#xA;Edit: Correction where I said bacterial it should be in fact mold growth I misspoke thank you for catching that bikeboy389. " />
  <row Id="20186" PostHistoryTypeId="2" PostId="9851" RevisionGUID="4a0d156c-b745-4e61-af70-095e10a8790c" CreationDate="2010-12-07T16:40:38.433" UserId="1393" Text="First choice: go out and buy any other rice vinegar - it doesn't have to be that exact brand. Almost any grocery store will have the Marukan brand, for example. Rice vinegar has a somewhat unique, mild taste that there is no exact substitute for. In a pinch, I'd maybe use 80% white vinegar 20% sherry." />
  <row Id="20187" PostHistoryTypeId="2" PostId="9852" RevisionGUID="3d1c4f23-4552-46ff-834c-a1dfee192b6b" CreationDate="2010-12-07T16:57:28.850" UserId="1816" Text="I've been asked to get someone a muffin scoop as a gift.  It was described to me as a 1/4 cup to 1/3 cup sized cookie scoop.  &#xD;&#xA;&#xD;&#xA;I'm extremely confused by this request, as cookies and muffins are fairly different.  Cookie scoops expedite making drop cookies by making it easier to grab that rounded tablespoon or 1/8th cup or whatever and placing it smoothly on the sheet.  Since muffins are batter I'm not sure I can easily visualize the same thing happening.&#xD;&#xA;&#xD;&#xA;I also had trouble finding a muffin scoop when I searched for it.  There are about 5 logical links on the front page of google, including [this one][1] from King Arthur.  Beyond that I could find a 4 tablespoon cookie scoop, but I'm not sure if this will work well for muffin batter (or at least any better than a nice 1/4 cup measure) because I don't see how the spring action of the handles for such scoops is helpful.  &#xD;&#xA;&#xD;&#xA;I also found things like a #20 scoop that lists itself as helpful for muffins, and the King Arthur scoop says it is a #16.  As far as I can tell that is how many scoops per quart and it is a professional tool.  Is that what I should be looking for?  I don't want to disappoint my giftee, and I also don't want to purchase the wrong thing or a worthless thing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com/shop/items/muffin-scoop" />
  <row Id="20188" PostHistoryTypeId="1" PostId="9852" RevisionGUID="3d1c4f23-4552-46ff-834c-a1dfee192b6b" CreationDate="2010-12-07T16:57:28.850" UserId="1816" Text="Is there really such a thing as a muffin scoop?" />
  <row Id="20189" PostHistoryTypeId="3" PostId="9852" RevisionGUID="3d1c4f23-4552-46ff-834c-a1dfee192b6b" CreationDate="2010-12-07T16:57:28.850" UserId="1816" Text="&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="20190" PostHistoryTypeId="2" PostId="9853" RevisionGUID="504ea9b5-dfb1-419a-b7b0-4efab5ae1967" CreationDate="2010-12-07T17:01:04.217" UserId="1769" Text="It sounds like it is just a glorified cookie scoop. I do use my large (1/4 cup size) cookie scoop to fill muffin tins. I've also found just using a 1/4 or 1/3 size measuring cup works equally well. &#xD;&#xA;&#xD;&#xA;When making cupcakes, I use the large cookie scoop because I am quite messy and have a hard time spooning the batter into the paper cups without tipping them over. " />
  <row Id="20191" PostHistoryTypeId="2" PostId="9854" RevisionGUID="5d319d42-f142-4eb5-9bc4-b4f3dd56e693" CreationDate="2010-12-07T17:25:28.817" UserId="1393" Text="I think your confusion is based on the idea that muffins are necessarily a thin batter. Some recipes do produce that, but others produce something quite a bit thicker that you can reasonably scoop with the same type of portioner used for cookie dough." />
  <row Id="20192" PostHistoryTypeId="2" PostId="9855" RevisionGUID="759dc86c-c5f4-4a8c-bccf-942e1f7483fb" CreationDate="2010-12-07T17:34:09.397" UserId="231" Text="Cookie Scoop, Muffin Scoop, Disher.... They come in all sizes and are useful for a whole lot (except I don't like them for ice cream)...&#xD;&#xA;&#xD;&#xA;See here:&#xD;&#xA;[http://www.kitchenconservatory.com/Dishers-and-Scoops-C461.aspx][1]&#xD;&#xA;&#xD;&#xA;Also:&#xD;&#xA;[http://www.goodlifeeats.com/2010/10/kitchen-tip-trick-for-filling-muffin-tins.html][2]&#xD;&#xA;[http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kitchenconservatory.com/Dishers-and-Scoops-C461.aspx&#xD;&#xA;  [2]: http://www.goodlifeeats.com/2010/10/kitchen-tip-trick-for-filling-muffin-tins.html&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm" />
  <row Id="20193" PostHistoryTypeId="5" PostId="9855" RevisionGUID="86bcb270-93c7-420d-b21f-f0cd389fa2d0" CreationDate="2010-12-07T17:56:11.693" UserId="231" Comment="added further descriptions to links.; added 15 characters in body" Text="Cookie Scoop, Muffin Scoop, Disher.... They come in all sizes and are useful for a whole lot (except I don't like them for ice cream). See here:&#xD;&#xA;[http://www.kitchenconservatory.com/Dishers-and-Scoops-C461.aspx][1]&#xD;&#xA;&#xD;&#xA;Alton brown frequently uses these scoops for all sorts of things on &quot;Good Eats&quot;, including his episode &quot;The Muffin Method Man&quot; where he uses a #20 scoop:&#xD;&#xA;[http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm][3]&#xD;&#xA;&#xD;&#xA;Another example of using scoops for muffins.&#xD;&#xA;[http://www.goodlifeeats.com/2010/10/kitchen-tip-trick-for-filling-muffin-tins.html][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kitchenconservatory.com/Dishers-and-Scoops-C461.aspx&#xD;&#xA;  [2]: http://www.goodlifeeats.com/2010/10/kitchen-tip-trick-for-filling-muffin-tins.html&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/Season7/Muffin/MuffinTrans.htm" />
  <row Id="20194" PostHistoryTypeId="2" PostId="9856" RevisionGUID="eb6f9fa8-f8b6-43b7-b6f8-0f0855f8d555" CreationDate="2010-12-07T18:46:57.513" UserId="2047" Text="According to at least [one Kalua recipe][1] that I've found, you can just wrap in aluminum foil instead. That would imply, to me, that they're not used for any (significant) flavor. The recipe does use a single banana leaf for flavor, but Ti leaves for the outer wrapping. Using foil may not give you the exact same results, but it might be &quot;close enough&quot; for people who don't actually live in Hawaii.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://gohawaii.about.com/od/luaurecipes/r/kalua_pig.htm" />
  <row Id="20195" PostHistoryTypeId="2" PostId="9857" RevisionGUID="3d1d3b5c-783a-40b5-b895-75f03cfdb311" CreationDate="2010-12-07T19:23:39.853" UserId="3710" Text="I am having epic rice-cooker failure here.&#xD;&#xA;&#xD;&#xA;I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line in my Rice Cooker with fresh water. After cooking for a little while, it immediately begins to boil over and nasty bubbles start popping out of the little hole in the top, dumping yucky, sticky water all over the place.&#xD;&#xA;&#xD;&#xA;The Rice, when all is said and done, is alright but it's a hell of a mess! What am I doing wrong?" />
  <row Id="20196" PostHistoryTypeId="1" PostId="9857" RevisionGUID="3d1d3b5c-783a-40b5-b895-75f03cfdb311" CreationDate="2010-12-07T19:23:39.853" UserId="3710" Text="How do I keep the rice cooker from boiling over?" />
  <row Id="20197" PostHistoryTypeId="3" PostId="9857" RevisionGUID="3d1d3b5c-783a-40b5-b895-75f03cfdb311" CreationDate="2010-12-07T19:23:39.853" UserId="3710" Text="&lt;equipment&gt;&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="20198" PostHistoryTypeId="2" PostId="9858" RevisionGUID="7e2c97ac-530c-4a5b-a62f-6e58a54cc73e" CreationDate="2010-12-07T20:15:48.690" UserId="1415" Text="maybe just try reducing the water by a little amount at a time, each time you make it, until it works out right? seems odd to me that even though you are rinsing &amp; measuring your rice, and adding the recommended water, that this would be happening. my rice cooker is foolproof when i follow the directions like that!" />
  <row Id="20199" PostHistoryTypeId="2" PostId="9859" RevisionGUID="1be5b37d-f47e-4372-ae02-810d0ec38bdd" CreationDate="2010-12-07T20:48:19.310" UserId="3630" Text="It's super simple.  Any restaurant supply house will have ice-cream scoops with a trigger release.  They come in a multitude of sizes, and they can be used for many different uses, which include (but are not limited to) ice-cream scooping, cookie scooping, muffin scooping, you name it.  Virtually anything that is not solid can be portioned using one of these scoops.  So you can't think of it as a 'muffin' scoop (although that is the way many people will refer to it if it is the only purpose they have for it), think of it as a 'multi-purpose' scoop." />
  <row Id="20200" PostHistoryTypeId="10" PostId="9857" RevisionGUID="5140f368-62eb-4d3d-8661-8098565e5b21" CreationDate="2010-12-07T21:21:29.113" UserId="210" CloseReasonId="1" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="20201" PostHistoryTypeId="5" PostId="9857" RevisionGUID="bc0fe068-5e44-4220-a54f-c888552af0f5" CreationDate="2010-12-07T21:21:29.300" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Stopping water from bubbling over when cooking rice](http://cooking.stackexchange.com/questions/8618/stopping-water-from-bubbling-over-when-cooking-rice)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am having epic rice-cooker failure here.&#xD;&#xA;&#xD;&#xA;I measure out the amount of rice suggested by the little cup thingy. I rinse it with a bowl and a strainer until the water is clear while rinsing. Then I put the rice in and fill it to the appropriate line in my Rice Cooker with fresh water. After cooking for a little while, it immediately begins to boil over and nasty bubbles start popping out of the little hole in the top, dumping yucky, sticky water all over the place.&#xD;&#xA;&#xD;&#xA;The Rice, when all is said and done, is alright but it's a hell of a mess! What am I doing wrong?" />
  <row Id="20202" PostHistoryTypeId="2" PostId="9860" RevisionGUID="95a85089-0ac0-454f-8763-6a722df0d38f" CreationDate="2010-12-07T21:38:54.667" UserId="3530" Text="What is the best way to making a great pavlova base?" />
  <row Id="20203" PostHistoryTypeId="1" PostId="9860" RevisionGUID="95a85089-0ac0-454f-8763-6a722df0d38f" CreationDate="2010-12-07T21:38:54.667" UserId="3530" Text="What is the best way to making a great pavlova base?" />
  <row Id="20204" PostHistoryTypeId="3" PostId="9860" RevisionGUID="95a85089-0ac0-454f-8763-6a722df0d38f" CreationDate="2010-12-07T21:38:54.667" UserId="3530" Text="&lt;cooking-techniques&gt;&lt;cake&gt;" />
  <row Id="20205" PostHistoryTypeId="2" PostId="9861" RevisionGUID="47a68a82-9e77-46f9-81c8-7572df0a027d" CreationDate="2010-12-07T21:46:13.833" UserId="3530" Text="Keep cooking till it is toasty black, then flip and repeat.&#xD;&#xA;Note that while the bacteria will be well and truly destroyed, the resulting carcinogens may be worse in the long run.&#xD;&#xA;&#xD;&#xA;Seriously though you don't need to cook until crunchy, or just until soft.&#xD;&#xA;Even just microwaving for 1 minute on high is technically enough." />
  <row Id="20206" PostHistoryTypeId="9" PostId="9805" RevisionGUID="dfec60b1-aa77-47a3-8d37-ca784f935179" CreationDate="2010-12-07T22:01:42.570" UserId="3673" Comment="Rollback to [327ab451-62db-4526-8e20-b6e71335d676]" Text="&lt;ingredients&gt;&lt;garlic&gt;&lt;texture&gt;" />
  <row Id="20207" PostHistoryTypeId="9" PostId="9805" RevisionGUID="56eee7f9-39f2-4c8b-826b-5f7d0e95d3e8" CreationDate="2010-12-07T22:10:05.903" UserId="41" Comment="Rollback to [717be13e-21b8-401a-b4cc-171cec3459ba]" Text="&lt;garlic&gt;" />
  <row Id="20208" PostHistoryTypeId="6" PostId="9860" RevisionGUID="cbfd071a-7c96-4c3d-be22-cd40cb80f6f8" CreationDate="2010-12-07T22:12:00.533" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;meringue&gt;" />
  <row Id="20209" PostHistoryTypeId="11" PostId="9857" RevisionGUID="ec152460-8790-4f5a-8b95-1f2bd141852d" CreationDate="2010-12-07T22:33:54.677" UserId="-1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;}]" />
  <row Id="20210" PostHistoryTypeId="2" PostId="9862" RevisionGUID="a33b18c5-10de-4ca8-be17-cb350fa89a0f" CreationDate="2010-12-07T23:16:01.117" UserId="1259" Text="A pavlova base is simply a meringue. There are two considerations while making this:&#xD;&#xA;&#xD;&#xA; - Individual or Share? - You can either make small individual portions or a single large meringue that you cut. Meringue doesn't always  cut great and the whipped cream makes the whole thing soggy, so you have to eat it in a day. Individual meringue's may be a bit big for a single serving and are harder to get chewy. Generally, I'll do a big one for a party and individual ones if I know how many diners I have. &#xD;&#xA; - Hard or Chewy? Some people like their meringue really dry and airy, for which you leave it in the closed oven for a long time after cooking, maybe even overnight. Or you can pull it out a little earlier, leaving the center gooey and chewy. I have a strong preference for the second variety. &#xD;&#xA;&#xD;&#xA;Other than that, all you need to do is make a meringue. I generally use [the recipe from Delia Smith][1] (she likes them chewy too). Essentially you just whip egg whites, disolve in some fine sugar, and bake it. It's super easy (if you have a mixer) and it's always a huge hit. &#xD;&#xA;&#xD;&#xA;Good luck.&#xD;&#xA;&#xD;&#xA;To anyone that isn't familiar with Pavlova (Australia's Favorite Treat), I strongly recommend you try one: Meringue topped with whipped cream topped with loads of fresh fruit. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.deliaonline.com/how-to-cook/eggs/how-to-make-meringues.html" />
  <row Id="20211" PostHistoryTypeId="2" PostId="9863" RevisionGUID="de87da06-7d86-4997-99a9-96c03d8922fa" CreationDate="2010-12-07T23:18:43.440" UserId="3711" Text="I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan.  Seriously, the caramels at the sides are soft and chewy, but the ones in the center are so hard that if they're bent at all, they crack (with a cracking noise).  I have noted that the part that is hard is also the part over the area on that pan where the caramels are first poured out. Coupled with this, the top of the entire pan of caramels is slightly crunchy.  There is no discernible grain to them and they look and taste like they should (except for the center caramels, which is like a really grainy toffee).  Of course, the recipe is from my mom, who manages to make them without any problems -*sigh*-&#xD;&#xA;&#xD;&#xA;Anyone have any ideas about what I'm doing wrong??  Thanks for your help!&#xD;&#xA;&#xD;&#xA;Here's the recipe I use: (I do not deviate from this, at all)&#xD;&#xA;&#xD;&#xA;2 c. superfine sugar&#xD;&#xA;3/4 c. light corn syrup&#xD;&#xA;1/2 c. butter&#xD;&#xA;2 c. whipping cream&#xD;&#xA;&#xD;&#xA;Boil all ingredients except for 1 c. of cream over medium-high heat, stirring constantly.  Stir in remaining cream.  Reduce heat and stir occasionally, until candy reaches 240.  Take off heat, stir well, and pour into buttered pan.  Cool completely before cutting." />
  <row Id="20212" PostHistoryTypeId="1" PostId="9863" RevisionGUID="de87da06-7d86-4997-99a9-96c03d8922fa" CreationDate="2010-12-07T23:18:43.440" UserId="3711" Text="Homemade Caramels Question" />
  <row Id="20213" PostHistoryTypeId="3" PostId="9863" RevisionGUID="de87da06-7d86-4997-99a9-96c03d8922fa" CreationDate="2010-12-07T23:18:43.440" UserId="3711" Text="&lt;candy&gt;&lt;caramel&gt;" />
  <row Id="20214" PostHistoryTypeId="5" PostId="9863" RevisionGUID="b88d2cfe-9417-4c4d-8196-a04cef3fdf66" CreationDate="2010-12-07T23:20:51.423" UserId="86" Comment="formatting" Text="I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan.  Seriously, the caramels at the sides are soft and chewy, but the ones in the center are so hard that if they're bent at all, they crack (with a cracking noise).  I have noted that the part that is hard is also the part over the area on that pan where the caramels are first poured out. Coupled with this, the top of the entire pan of caramels is slightly crunchy.  There is no discernible grain to them and they look and taste like they should (except for the center caramels, which is like a really grainy toffee).  Of course, the recipe is from my mom, who manages to make them without any problems -*sigh*-&#xD;&#xA;&#xD;&#xA;Anyone have any ideas about what I'm doing wrong??  Thanks for your help!&#xD;&#xA;&#xD;&#xA;Here's the recipe I use: (I do not deviate from this, at all)&#xD;&#xA;&#xD;&#xA;    2 c. superfine sugar &#xD;&#xA;    3/4 c. light corn syrup&#xD;&#xA;    1/2 c. butter&#xD;&#xA;    2 c. whipping cream&#xD;&#xA;&#xD;&#xA;Boil all ingredients except for 1 c. of cream over medium-high heat, stirring constantly.  Stir in remaining cream.  Reduce heat and stir occasionally, until candy reaches 240&amp;deg;.  Take off heat, stir well, and pour into buttered pan.  Cool completely before cutting.&#xD;&#xA;" />
  <row Id="20215" PostHistoryTypeId="5" PostId="9863" RevisionGUID="852037ef-37e3-48f0-94f4-a451f4eef804" CreationDate="2010-12-08T00:00:48.753" UserId="41" Comment="added 4 characters in body; edited title" Text="I have made several batches of homemade caramels, and they have all turned out the same - soft around the edge of the 9x13 pan I use to cool them and hard as a rock in the center of the pan.  Seriously, the caramels at the sides are soft and chewy, but the ones in the center are so hard that if they're bent at all, they crack (with a cracking noise).&#xD;&#xA;&#xD;&#xA;I have noted that the part that is hard is also the part over the area on that pan where the caramels are first poured out. Coupled with this, the top of the entire pan of caramels is slightly crunchy.  There is no discernible grain to them and they look and taste like they should (except for the center caramels, which is like a really grainy toffee).  Of course, the recipe is from my mom, who manages to make them without any problems -*sigh*-&#xD;&#xA;&#xD;&#xA;Anyone have any ideas about what I'm doing wrong??  Thanks for your help!&#xD;&#xA;&#xD;&#xA;Here's the recipe I use: (I do not deviate from this, at all)&#xD;&#xA;&#xD;&#xA;&gt; * 2 c. superfine sugar &#xD;&#xA;&gt; * 3/4 c. light corn syrup&#xD;&#xA;&gt; * 1/2 c. butter&#xD;&#xA;&gt; * 2 c. whipping cream&#xD;&#xA;&#xD;&#xA;&gt; Boil all ingredients except for 1 c. of cream over medium-high heat, stirring constantly.  Stir in remaining cream.  Reduce heat and stir occasionally, until candy reaches 240&amp;deg;.  Take off heat, stir well, and pour into buttered pan.  Cool completely before cutting.&#xD;&#xA;" />
  <row Id="20216" PostHistoryTypeId="4" PostId="9863" RevisionGUID="852037ef-37e3-48f0-94f4-a451f4eef804" CreationDate="2010-12-08T00:00:48.753" UserId="41" Comment="added 4 characters in body; edited title" Text="Why do my caramels turn out hard in the center?" />
  <row Id="20217" PostHistoryTypeId="5" PostId="9862" RevisionGUID="6df041a8-f50b-4873-b955-50960b729e81" CreationDate="2010-12-08T00:24:21.567" UserId="1259" Comment="added 375 characters in body" Text="A pavlova base is a meringue with cornstarch added. The addition of cornstarch makes a soft, marshmallow-y center. The Joy of Baking has what looks like [a comprehensive recipe][1], although I haven't made it. &#xD;&#xA;&#xD;&#xA;I've always just made it with a normal meringue base and only just learned this was &quot;wrong&quot; (silly English heritage I guess) . If you want to use a meringue base, there are two main considerations:&#xD;&#xA;&#xD;&#xA; - Individual or Share? - You can either make small individual portions or a single large meringue that you cut. Meringue doesn't always  cut great and the whipped cream makes the whole thing soggy, so you have to eat it in a day. Individual meringue's may be a bit big for a single serving and are harder to get chewy. Generally, I'll do a big one for a party and individual ones if I know how many diners I have. &#xD;&#xA; - Hard or Chewy? Some people like their meringue really dry and airy, for which you leave it in the closed oven for a long time after cooking, maybe even overnight. Or you can pull it out a little earlier, leaving the center gooey and chewy. I have a strong preference for the second variety. &#xD;&#xA;&#xD;&#xA;Other than that, all you need to do is make a meringue. I generally use [the recipe from Delia Smith][2] (she likes them chewy too). Essentially you just whip egg whites, disolve in some fine sugar, and bake it. It's super easy (if you have a mixer) and it's always a huge hit. &#xD;&#xA;&#xD;&#xA;Good luck.&#xD;&#xA;&#xD;&#xA;To anyone that isn't familiar with Pavlova (Australia's Favorite Treat), I strongly recommend you try one: Meringue topped with whipped cream topped with loads of fresh fruit. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/Pavlova.html&#xD;&#xA;  [2]: http://www.deliaonline.com/how-to-cook/eggs/how-to-make-meringues.html" />
  <row Id="20218" PostHistoryTypeId="2" PostId="9864" RevisionGUID="0eac6ae8-dc84-41dd-b743-80101bbb2344" CreationDate="2010-12-08T00:38:11.610" UserId="1393" Text="The higher the temperature, the harder the caramel. That is basically the whole story. So I think what is happening to you is that the caramel in the middle is still going up in temperature due to residual heat, while the stuff at the sides cools down quickly because it can vent heat through the pan to the outside world. Have you checked the calibration on your thermometer? In any case, I think the things you can try are (1) cook to a slightly lower final temperature (back down a couple degrees at a time) and (2) set the pan over a tray of ice to cool it more evenly. Also, be sure to do a really good job of that final stir before pouring into the tray." />
  <row Id="20219" PostHistoryTypeId="2" PostId="9865" RevisionGUID="e00bcd0a-4c85-44ef-a3ab-27096fdc4665" CreationDate="2010-12-08T00:38:33.543" UserId="3432" Text="I would think if an area of the product is harder than the rest then it will be due to cooling issues.&#xD;&#xA;&#xD;&#xA;If the external areas are softer, then it should be the case that they did not reach as high a temperature as the centre or have cooled at a different rate.  Central bottom areas of the pan are liable to cool more slowly, as they have are insulated by the other material and have less ability to diffuse the heat.  Perhaps putting the pan on something heat conductive, to draw away heat underneath may help.&#xD;&#xA;&#xD;&#xA;The other major issue is the cooking itself.  If your pan is too wide, or too thin based (it needs to be thick, or the heat will not be even), then it is normal to have widely different heats within the pan.  Some areas may be much hotter than others.  Make sure your sugar thermometer is accurate (you can do that roughly by placing it in rapidly boiling water and ensuring the temperature is about 100C), and ensure that it is reasonably deep in to the mixture.&#xD;&#xA;&#xD;&#xA;Points to examine:&#xD;&#xA;&#xD;&#xA; * Are you checking your temperatures right up to the moment you take them off the heat?&#xD;&#xA; * Are you arresting the heating process, via cold water submersion of the pan or other method?&#xD;&#xA; * Are you over/under stirring, particularly near the end (have you watched your mum make these?)&#xD;&#xA; * Is the pan you use very differ to that which your mum uses? (As this will effect cooling rates, particularly if the dimensions are different which effects the depth or surface area - the base thickness is very important).&#xD;&#xA; * Where does she cool hers?&#xD;&#xA; * Is your thermometer accurate?&#xD;&#xA;&#xD;&#xA;If it makes you feel any better.  Chewy caramels are *really* hard in my opinion, the recipe is simple, but experience counts for a lot.  I totally burnt a few batches initially when trying to cook them.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20220" PostHistoryTypeId="2" PostId="9866" RevisionGUID="b2459c1a-996d-4bd7-ace4-bf1917c87bfd" CreationDate="2010-12-08T00:52:21.257" UserId="3418" Text="I am interested in knowing how I can increase the solubility of gelatin, marrow, and minerals in my stock.&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="20221" PostHistoryTypeId="1" PostId="9866" RevisionGUID="b2459c1a-996d-4bd7-ace4-bf1917c87bfd" CreationDate="2010-12-08T00:52:21.257" UserId="3418" Text="How can I increase the extraction of gelatin and minerals from bones into my stock? " />
  <row Id="20222" PostHistoryTypeId="3" PostId="9866" RevisionGUID="b2459c1a-996d-4bd7-ace4-bf1917c87bfd" CreationDate="2010-12-08T00:52:21.257" UserId="3418" Text="&lt;meat&gt;&lt;stock&gt;&lt;bones&gt;" />
  <row Id="20223" PostHistoryTypeId="2" PostId="9867" RevisionGUID="d37f71d4-b1d3-44c1-9b73-72519d48fd7e" CreationDate="2010-12-08T01:38:09.817" UserId="41" Text="In terms of commercial food processing, there are more efficient ways to extract gelatin than slow-simmering the bones, generally by treating the organic matter with a strong acid prior to boiling, then using commercial evaporation and filtering equipment which is far more efficient than anything a home or even restaurant cook has access to.&#xD;&#xA;&#xD;&#xA;According to [Gelatin Food Science][1] (see the &quot;Gelatin Manufacture&quot; section) it can also be first treated with a strong base solution before acidifying it, which lowers the isoionic point.  It's kind of difficult to explain exactly what that is if you don't have a background in organic chemistry; technically speaking it's a relationship between pH and electrical charge - but applied to extraction it refers to the pH at which the solubility of a protein (such as gelatin) is the *lowest*.  Lowering this is a good thing in extraction, because it means that the gelatin will be easier to filter out in an acidic solution.&#xD;&#xA;&#xD;&#xA;Thus I have to point out the question is actually a bit contradictory; if your goal is the *extraction* of gelatin then you want to *decrease* the solubility.&#xD;&#xA;&#xD;&#xA;But I think this is all going to be beside the point anyway, because none of this applies to stock making; the goal in food processing is to extract the pure gelatin, not to get a flavourful stock.  When making a stock you definitely don't want to use an acid solution, it's going to ruin the flavour.&#xD;&#xA;&#xD;&#xA;Realistically, when it comes to stock-making, especially at home, the only way you're going to be able to extract more gelatin is to simmer it longer.  That's it.  When the bones break without any resistance, that means you've denatured all the collagen and you've got all the gelatin you're going to get.  I wouldn't worry about solubility because typically in stock-making you're already using more than enough water to dissolve all the gelatin that you could possibly hope to extract.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gelatin.co.za/gltn1.html" />
  <row Id="20224" PostHistoryTypeId="2" PostId="9868" RevisionGUID="be92a08a-c3ea-4983-be96-3acb1072a789" CreationDate="2010-12-08T02:21:46.700" UserId="3713" Text="Every time I try to boil a pot of water to make spaghetti, I leave the kitchen to go do something else (I am very busy lol). Sometimes I come back to find the pot boiling over and a mess on my stove! Is there some way I can make the water boil more slowly so I have more time to run my errands?" />
  <row Id="20225" PostHistoryTypeId="1" PostId="9868" RevisionGUID="be92a08a-c3ea-4983-be96-3acb1072a789" CreationDate="2010-12-08T02:21:46.700" UserId="3713" Text="My water is boiling too fast" />
  <row Id="20226" PostHistoryTypeId="3" PostId="9868" RevisionGUID="be92a08a-c3ea-4983-be96-3acb1072a789" CreationDate="2010-12-08T02:21:46.700" UserId="3713" Text="&lt;boiling&gt;&lt;water&gt;&lt;pot&gt;" />
  <row Id="20227" PostHistoryTypeId="2" PostId="9869" RevisionGUID="46306afc-a4f0-4f8a-bc96-7104f0dcd577" CreationDate="2010-12-08T02:23:38.680" UserId="2926" Text="Purely anecdotal, but I find that boiling turkey bones for hours gives me as much gelatin as I can handle. My stock turns into jello when I refrigerate it." />
  <row Id="20228" PostHistoryTypeId="2" PostId="9870" RevisionGUID="e722acc4-89c8-4f8c-b301-6bd263324b2c" CreationDate="2010-12-08T02:42:25.667" UserId="3203" Text="Use a small kitchen timer. Set it for the time takes your pot of water to boil, and put it in your pocket or on lanyard. Then &quot;errand away&quot; until it beeps&#xD;&#xA;&#xD;&#xA;Nice timers at http://www.dealextreme.com/products.dx/category.1013~search.timer from credit card to apple sized" />
  <row Id="20229" PostHistoryTypeId="2" PostId="9871" RevisionGUID="0e1b5d9e-9086-49e9-b4eb-524be99ced82" CreationDate="2010-12-08T02:50:22.187" UserId="3530" Text="What is the ideal way to prepare (and the type of) beef for a homemade meat pie?&#xD;&#xA;&#xD;&#xA;I'm really interested in ..  &#xD;&#xA;1. whether there is a certain preference for the type of cut to use.  &#xD;&#xA;2. how much you should cook (if at all) the meat before you put the pie in the oven.  &#xD;&#xA;3. Is there a certain size that works best (for cooking purposes more so than eating).  &#xD;&#xA;4. Should I remove all of the fat content before searing?  &#xD;&#xA;5. Is there an ideal ratio of meat to gravy in the pie?  &#xD;&#xA;6. I want a meat pie where the meat content is still a bit tender, but the gravy is hot. any tips?  " />
  <row Id="20230" PostHistoryTypeId="1" PostId="9871" RevisionGUID="0e1b5d9e-9086-49e9-b4eb-524be99ced82" CreationDate="2010-12-08T02:50:22.187" UserId="3530" Text="What is the ideal way to prepare (and the type of) beef for a homemade meat pie?" />
  <row Id="20231" PostHistoryTypeId="3" PostId="9871" RevisionGUID="0e1b5d9e-9086-49e9-b4eb-524be99ced82" CreationDate="2010-12-08T02:50:22.187" UserId="3530" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;beef&gt;&lt;pie&gt;" />
  <row Id="20232" PostHistoryTypeId="2" PostId="9872" RevisionGUID="a39d3b2e-5ba2-4247-9b85-3b8ee97845f7" CreationDate="2010-12-08T03:18:38.787" UserDisplayName="Jackie Randolph" Text="When making a coca-cola cake I follow the directions exactly.  But when it comes out of the oven it appears all the miniature marshmellows went to the center and sank.  Hard to frost when the middle is sunken in.  What am I doing wrong?" />
  <row Id="20233" PostHistoryTypeId="1" PostId="9872" RevisionGUID="a39d3b2e-5ba2-4247-9b85-3b8ee97845f7" CreationDate="2010-12-08T03:18:38.787" UserDisplayName="Jackie Randolph" Text="Cake sinks in the middle when baking.  Only happens when I make a  Coca-Cola Cake." />
  <row Id="20234" PostHistoryTypeId="3" PostId="9872" RevisionGUID="a39d3b2e-5ba2-4247-9b85-3b8ee97845f7" CreationDate="2010-12-08T03:18:38.787" UserDisplayName="Jackie Randolph" Text="&lt;baking&gt;" />
  <row Id="20235" PostHistoryTypeId="2" PostId="9873" RevisionGUID="91e2c4ab-11a8-44ae-84ea-07635ca95ccd" CreationDate="2010-12-08T04:04:17.193" UserId="3234" Text="It might be the type of pan, is it a darker colored pan?  The batter is probably heating more around the outside, so as it sets, it's pushing the marshmallows toward the middle (either that or it happens when you pour it, which I doubt).  They sell A wrap for cake pans that you soak in water first.  It's similar to using a water bath in that it holds some liquid on the edge of the pan to keep it from getting too hot too quickly.  Or you could try a waterbath and see if that makes a difference.  " />
  <row Id="20236" PostHistoryTypeId="2" PostId="9874" RevisionGUID="0eae6c77-62b7-421b-a633-487928c5d8ae" CreationDate="2010-12-08T04:10:08.090" UserId="3234" Text="Turn the temperature down - Once the pot reaches boil, it takes a lot less energy to keep it boiling, turning the temperature down it will keep it from boiling quite so violently.&#xD;&#xA;&#xD;&#xA;Don't overfill your pot - Makes sure you are using a pot large enough to handle all the water and pasta&#xD;&#xA;&#xD;&#xA;A teaspoon of oil will also help - This helps keep the water from building the bubbles causing it to foam over.  http://cooking.stackexchange.com/questions/3986/when-you-cook-spaghetti-do-you-add-olive-oil-to-the-boiling-water&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20237" PostHistoryTypeId="2" PostId="9875" RevisionGUID="29bb5656-2afc-473e-bf3a-72d46c1bcda4" CreationDate="2010-12-08T05:55:14.013" UserId="3712" Text="It's probably worth pointing out that &quot;simmering for hours&quot; for me means at least (or about) 11 or 12 for turkey, and I don't even start getting flavor out of chicken bones until 4 hours in, and that too I keep going for 12.&#xD;&#xA;&#xD;&#xA;Some recipes seem to suggest that you can simmer for just 4-8, and that just doesn't work the same. So, yeah, &quot;simmer longer.&quot; And if you're simmering for that long already, then I don't know." />
  <row Id="20238" PostHistoryTypeId="6" PostId="9871" RevisionGUID="0a8b9351-bbd2-44e1-bd62-87d2bc613c41" CreationDate="2010-12-08T06:17:31.037" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;meat&gt;&lt;beef&gt;&lt;pie&gt;" />
  <row Id="20239" PostHistoryTypeId="6" PostId="9872" RevisionGUID="f8be695d-e840-4446-bbce-2294bf7543de" CreationDate="2010-12-08T06:17:59.773" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;soda&gt;" />
  <row Id="20240" PostHistoryTypeId="2" PostId="9876" RevisionGUID="32b56d77-97ea-4e27-b39f-e8a0dbc3d2d0" CreationDate="2010-12-08T07:33:43.997" UserId="3203" Text="Your filling is basically a beef stew/casserole, so any cuts that suite long slow cooking are fine. They get cooked again while the pie is baked, so premium cuts will just be wasted&#xD;&#xA;&#xD;&#xA;The lower grade and 'off cut' parts are what are most commonly used. Like rump, brisket, chuck, shank, neck etc&#xD;&#xA;&#xD;&#xA;Using a bench top slow cooker makes cooking this all very easy. The beef needs to be fully cooked before making the pie. An eight hour slow cook is fine&#xD;&#xA;&#xD;&#xA;You want the pieces to be a variety of sizes to fill out the pie shape, but make sure you have some at least the height of the pie filling. The larger pieces tend to be better, but that could be a matter of taste and culture&#xD;&#xA;&#xD;&#xA;You need to get rid of plenty of fat before and after cooking. A mouth full of fat in a pie is not nice. There is already plenty of fat in the gravy and pastry, so trim off all you can&#xD;&#xA;&#xD;&#xA;A good meat pie should have a solid layer of meat connected with gravy, **not swimming**. It should also not be so full as you can't eat it with your hands (for a single serve pie) without loosing half the contents&#xD;&#xA;&#xD;&#xA;Puff/flakey pastry works best and holds everything together&#xD;&#xA;&#xD;&#xA;Avoid overly strong flavoured gravies, you don't want to hide the beef and pastry taste&#xD;&#xA;&#xD;&#xA;Before you attach the lid, place a slice of tasty cheese, or an extra generous serving of cracked pepper on top of the filling&#xD;&#xA;&#xD;&#xA;**A respectable pie looks like this** - thanks to Ponsonby Pies (not made in Ponsonby anymore)&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/BdvTx.jpg" />
  <row Id="20241" PostHistoryTypeId="2" PostId="9877" RevisionGUID="4f831b64-8ee0-4769-a79e-bdd0805333a8" CreationDate="2010-12-08T08:28:29.407" UserId="2065" Text="I discovered how to make pavlovas a couple of years ago and have always found them really easy. My recipe uses egg whites, golden caster sugar, cornflour and white wine vinegar.&#xD;&#xA;&#xD;&#xA;I have heard that it can be tricky to get this right so I always follow the exact same stages:&#xD;&#xA;&#xD;&#xA;1. Preheat oven to 180 degrees C&#xD;&#xA;2. Cover the baking sheet with greaseproof paper&#xD;&#xA;3. Whisk the egg whites until they form stiff and shiny peaks&#xD;&#xA;4. Add the sugar a couple of tablespoons at a time, and when it is all added continue whisking for 3-4 minutes until it stands in peaks&#xD;&#xA;5. Add the cornflour and white wine vinegar and whisk&#xD;&#xA;6. Spoon on to the baking tray, making a dent in the middle&#xD;&#xA;7. Place in the oven and turn it down to 120 degrees C&#xD;&#xA;8. Cook for 1 and a half hours, then turn off the oven and leave until completely cold before removing.&#xD;&#xA;9. Peel off the paper, and fill with whatever you like (I used thickly whipped double cream, and fruit.)&#xD;&#xA;&#xD;&#xA;I have included the whole recipe because I'm not certain which of the stages is key. I would guess that properly whipping it (stages 3 &amp; 4) and the cooking method (starting it off hotter, then turning down, and leaving it in the oven until completely cold) is probably part of it too. I also read when I first saw the recipe (can't remember where, sorry) that the white wine vinegar and cornflour are key to helping it set well too.&#xD;&#xA;" />
  <row Id="20242" PostHistoryTypeId="2" PostId="9878" RevisionGUID="9a3f537e-2738-4a24-a5b8-b600c97740d2" CreationDate="2010-12-08T11:12:26.257" UserId="2010" Text="Use a kettle?  When boiling water for pasta, I just boil it in the kettle and pour into the pan.  Has the benefit I can just start it boiling and forget about it until I need it" />
  <row Id="20243" PostHistoryTypeId="2" PostId="9879" RevisionGUID="a8790f19-2e0e-4e94-b8f3-9f7b14b2c70b" CreationDate="2010-12-08T13:40:51.123" UserId="2944" Text="Add some salt and a little olive oil when putting the water to boil. As it will make the water more dense it will boil a little harder than regular water. The olive oil is also good to prevent the pasta from getting stuck to the pot and the salt you need it dissolved so it can be absorbed by the pasta." />
  <row Id="20244" PostHistoryTypeId="2" PostId="9880" RevisionGUID="b528bf64-46fa-428d-8622-0dfe8dad0f2f" CreationDate="2010-12-08T14:17:58.827" UserDisplayName="Anne Watkins" Text="If you thought the broiler chicken industry &quot;squalid&quot; then you are in for one big shock when you find out about the commercial duck industry!  Sorry but ponds with ducks waddling around is only for the very few free-range ones.  huge dark sheds with only water from nipple-drinkers, eye infections and misery is the norm for commercially reared ducks, so less likely to get salmonella? I really don't think so." />
  <row Id="20245" PostHistoryTypeId="2" PostId="9881" RevisionGUID="901ebd8a-f246-4c77-b40e-b6b95ac380f7" CreationDate="2010-12-08T14:41:30.410" UserId="2939" Text="In terms of physically MAKING the base, shape the mixture into a ring on the tray, so that the outside of the pavlova is slightly higher than the inside.  This helps the cream and fruit not fall off when you're cutting it.  &#xD;&#xA;&#xD;&#xA;The mixture needs to be really stiff so that it doesn't expand outwards into a big flat pav. I find that using a ratio of 1:2 icing sugar:caster sugar also helps form a stiffer and glossier mixture.  " />
  <row Id="20246" PostHistoryTypeId="2" PostId="9882" RevisionGUID="df16d7f7-52bf-4ebe-ba8e-2f0e3d7bec4e" CreationDate="2010-12-08T14:51:07.360" UserId="3722" Text="I've heard that adding a little olive oil (any kind) can help with bubbling over.&#xD;&#xA;&#xD;&#xA;Otherwise if you don't get any answers, consider that your rice cooker might be broken. If you get that far, try to borrow someone else's and repeat your method." />
  <row Id="20247" PostHistoryTypeId="2" PostId="9883" RevisionGUID="130891ba-e72d-4801-a351-81ed9f760a02" CreationDate="2010-12-08T15:01:50.023" UserId="3722" Text="I've been using bananas in 100% of my brownies the last 3 years with much success. It also has the added advantage that your brownies have a gentle banana flavor to them as well, which IMHO fits perfect with every kind of brownie in existence. I generally use 1-2 (about 8 in / 20cm in length) but sometimes use 3-4 for that extra banana kick.&#xD;&#xA;&#xD;&#xA;nom nom." />
  <row Id="20248" PostHistoryTypeId="2" PostId="9884" RevisionGUID="df177349-eedb-4717-9ddb-1d207d33530c" CreationDate="2010-12-08T15:08:20.847" UserId="3722" Text="I've been using bananas in my brownies since I started living with Vegans (3 years ago) and I've gotten nothing but praise (except for those _extremely rare_ few who truly detest the taste or even smell). I generally use 1 or 2 (about 8 in / 20cm in length) but sometimes I'll throw in 3-4 for that extra banana kick. I also add some water in there (in lieu of milk) and throw some other smaller ingredients into the blender to make a nice liquid which better facilitates mixing (assuming you're doing it by hand)." />
  <row Id="20249" PostHistoryTypeId="6" PostId="4192" RevisionGUID="919a3ba3-4c7a-46fe-b357-edb2a83b0678" CreationDate="2010-12-08T15:45:06.627" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;vegan&gt;" />
  <row Id="20250" PostHistoryTypeId="6" PostId="4051" RevisionGUID="e033e142-f78f-4e65-990e-a83d4131eee4" CreationDate="2010-12-08T15:45:19.947" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;allergy&gt;&lt;brownies&gt;" />
  <row Id="20251" PostHistoryTypeId="2" PostId="9885" RevisionGUID="88823f1f-7410-49dd-bef1-cb345da31321" CreationDate="2010-12-08T16:23:35.977" UserId="3577" Text="Starting your stock with cold water and a tablespoon of vinegar should help you get the most goodness out of your bones.&#xD;&#xA;&#xD;&#xA;If you want a more gelatinous stock, try adding in extra wings/feet* for poultry, or veal knuckle bones for beef.  For a pork stock, pork neck bones work quite well.  It's also helpful to break or crack the bones to expose the marrow.&#xD;&#xA;&#xD;&#xA;*Chicken feet are awesome.  They make a very gelatinous stock, but don't impart any chickeny flavor.  They also look creepy.  If you get feet that still have skin and nails on, you can just peel the skin off like a glove.  The nails have layers that will pop right off.  That's the best way to clean them." />
  <row Id="20252" PostHistoryTypeId="2" PostId="9886" RevisionGUID="483dcd8a-7947-4290-ac60-e9886a592258" CreationDate="2010-12-08T17:01:33.453" UserId="3726" Text="Without looking at the recipe, I can't know for sure, but I have a couple of ideas. First idea is to check your oven temperature. Oftentimes ovens will run hot or cold, and you might not know it for years. Get an oven thermometer and match the pre-heat temperature to the temperature on the thermometer. That will help your cakes bake more exactly.&#xD;&#xA;&#xD;&#xA;Next idea. You may be putting too much leavening in the cake. Too much baking soda or baking powder could cause your cake to fall, and it also can impact the flavor. " />
  <row Id="20253" PostHistoryTypeId="2" PostId="9887" RevisionGUID="255afdf6-ed03-42ab-9596-5e6f9bf8cda3" CreationDate="2010-12-08T17:04:47.873" UserId="3725" Text="Great site.&#xD;&#xA;&#xD;&#xA;I own a great grill pan but the only successful thing I grill on it is thinly pounded chicken cutlets. Does anyone know if I can grill a steak (skirt steak) or any other ideas?&#xD;&#xA;&#xD;&#xA; " />
  <row Id="20254" PostHistoryTypeId="1" PostId="9887" RevisionGUID="255afdf6-ed03-42ab-9596-5e6f9bf8cda3" CreationDate="2010-12-08T17:04:47.873" UserId="3725" Text="indoor grilling" />
  <row Id="20255" PostHistoryTypeId="3" PostId="9887" RevisionGUID="255afdf6-ed03-42ab-9596-5e6f9bf8cda3" CreationDate="2010-12-08T17:04:47.873" UserId="3725" Text="&lt;grilling&gt;" />
  <row Id="20256" PostHistoryTypeId="5" PostId="9887" RevisionGUID="db7bacc9-258e-4c71-8992-13f3c7805766" CreationDate="2010-12-08T17:11:41.470" UserId="1816" Comment="added 61 characters in body" Text="I own a great grill pan but the only successful thing I grill on it is thinly pounded chicken cutlets. Does anyone know if I can grill a steak (skirt steak)?&#xD;&#xA;&#xD;&#xA;**What general technique can I use on my grill pan to broaden my indoor grilling success?**&#xD;&#xA;&#xD;&#xA; " />
  <row Id="20257" PostHistoryTypeId="2" PostId="9888" RevisionGUID="dffe808c-c291-491b-b9f9-4c861a9e8120" CreationDate="2010-12-08T17:22:10.787" UserId="1148" Text="In my experience, the keys to good meringue are : Old Eggs and a clear day.&#xD;&#xA;&#xD;&#xA;The fresher the egg, the thicker the white.  An egg fresh out of the chicken will have a heavy gelatinous white that sticks to the yolk, and only a little bit of watery white.&#xD;&#xA;&#xD;&#xA;As the egg gets older, the whites convert to the more watery form. This is what you want for meringue. &#xD;&#xA;&#xD;&#xA;Secondly, I have much more success on clear days than I do on rainy days.  I think it has something to do with the air pressure and humidity.&#xD;&#xA;" />
  <row Id="20258" PostHistoryTypeId="5" PostId="9885" RevisionGUID="5cd8d586-cd76-4832-819e-a544e520bb53" CreationDate="2010-12-08T17:31:38.560" UserId="3577" Comment="vinegar amount correction- thanks to @aaronut." Text="Starting your stock with cold water and 1/4 cup of vinegar should help you get the most goodness out of your bones.&#xD;&#xA;&#xD;&#xA;If you want a more gelatinous stock, try adding in extra wings/feet* for poultry, or veal knuckle bones for beef.  For a pork stock, pork neck bones work quite well.  It's also helpful to break or crack the bones to expose the marrow.&#xD;&#xA;&#xD;&#xA;*Chicken feet are awesome.  They make a very gelatinous stock, but don't impart any chickeny flavor.  They also look creepy.  If you get feet that still have skin and nails on, you can just peel the skin off like a glove.  The nails have layers that will pop right off.  That's the best way to clean them." />
  <row Id="20259" PostHistoryTypeId="2" PostId="9889" RevisionGUID="82bd3a76-a57b-4f3b-86dc-a797829f7fe5" CreationDate="2010-12-08T17:45:15.653" UserId="3418" Text="The [&quot;Cooks Illustrated&quot;][1] annually bound set of issues, all years, with comprehensive index. &#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&amp;field-keywords=cooks+illustrated+annuals&amp;x=11&amp;y=23#/ref=sr_nr_p_n_binding_browse-b_0?rh=n%3A283155%2Ck%3Acooks+illustrated+annuals%2Cp_n_binding_browse-bin%3A394181011&amp;bbn=283155&amp;keywords=cooks+illustrated+annuals&amp;ie=UTF8&amp;qid=1291830523&amp;rnid=394174011" />
  <row Id="20260" PostHistoryTypeId="2" PostId="9890" RevisionGUID="213bd07a-5e74-43a8-aba2-772c5db0a0ad" CreationDate="2010-12-08T17:52:23.123" UserId="3479" Text="It depends on your pan.  I have a cast iron grill pan that I get smokin' hot and can grill anything, including skirt steak.&#xD;&#xA;&#xD;&#xA;If you have a non-stick grill pan (has T-Fal &amp;trade; or Teflon &amp;trade;) then you shouldn't get it hot enough to do the deed, as you'll wreck the finish.&#xD;&#xA;&#xD;&#xA;Basically it just comes down to temperature...if you can get it hot enough you can grill on it." />
  <row Id="20261" PostHistoryTypeId="5" PostId="9890" RevisionGUID="94da07af-6317-4f45-9418-eecdccc385c7" CreationDate="2010-12-08T17:57:35.603" UserId="3479" Comment="added 561 characters in body" Text="It depends on your pan.  I have a cast iron grill pan that I get smokin' hot and can grill anything, including skirt steak.&#xD;&#xA;&#xD;&#xA;If you have a non-stick grill pan (has T-Fal &amp;trade; or Teflon &amp;trade;) then you shouldn't get it hot enough to do the deed, as you'll wreck the finish.&#xD;&#xA;&#xD;&#xA;Basically it just comes down to temperature...if you can get it hot enough you can grill on it.&#xD;&#xA;&#xD;&#xA;As for general technique, for thick steaks, I heat the oven to 500 degrees and pre-heat the pan.  I fire up the top of the stove.  I use oven mitts that are designed for high temperatures.  I put the pre-heated pan on the top of the stove and put an oiled and seasoned steak on it.  Two minutes.  Flip.  Two minutes.  Back in the oven (still on the pan) for 5 minutes.  Out on a plate, covered with foil, rest for 5 minutes.&#xD;&#xA;&#xD;&#xA;For a thin steak like skirt or flank, you can skip the oven part, although you'll still want to crank the heat.  Cut on the bias." />
  <row Id="20262" PostHistoryTypeId="5" PostId="9870" RevisionGUID="e4888c7c-7a35-41ba-838b-772f3b7804cd" CreationDate="2010-12-08T19:28:05.467" UserId="3203" Comment="added 112 characters in body" Text="Use a small kitchen timer. Set it for the time takes your pot of water to boil, and put it in your pocket or on lanyard. Then &quot;errand away&quot; until it beeps&#xD;&#xA;&#xD;&#xA;Nice timers at http://www.dealextreme.com/products.dx/category.1013~search.timer from credit card to apple sized&#xD;&#xA;&#xD;&#xA;This works for anything of course, not just boiling water. You can bake cookies, and still &quot;errand away&quot; :-)" />
  <row Id="20263" PostHistoryTypeId="2" PostId="9891" RevisionGUID="234c2cb3-927a-439d-babd-f3ed6c8f9b0c" CreationDate="2010-12-08T20:21:04.137" UserId="3728" Text="This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose.  I know I need to soak them, but do they need to be pre-cooked too?" />
  <row Id="20264" PostHistoryTypeId="1" PostId="9891" RevisionGUID="234c2cb3-927a-439d-babd-f3ed6c8f9b0c" CreationDate="2010-12-08T20:21:04.137" UserId="3728" Text="If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?" />
  <row Id="20265" PostHistoryTypeId="3" PostId="9891" RevisionGUID="234c2cb3-927a-439d-babd-f3ed6c8f9b0c" CreationDate="2010-12-08T20:21:04.137" UserId="3728" Text="&lt;slow-cooking&gt;&lt;beans&gt;" />
  <row Id="20266" PostHistoryTypeId="2" PostId="9892" RevisionGUID="02eac6a1-4672-4bb0-8dc2-7b7e8bc9c9c2" CreationDate="2010-12-08T20:26:26.563" UserId="3577" Text="Canned beans are already cooked, so if you want the same texture... yes.  Soak and then cook your beans until they are just tender." />
  <row Id="20267" PostHistoryTypeId="6" PostId="9891" RevisionGUID="b2191a68-6d95-4a7f-b25e-4f7ddebde14b" CreationDate="2010-12-08T21:02:17.073" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;slow-cooking&gt;&lt;beans&gt;" />
  <row Id="20268" PostHistoryTypeId="2" PostId="9893" RevisionGUID="73f5448b-fd72-4f8e-bbc0-dc8f9b538df0" CreationDate="2010-12-08T21:04:22.790" UserId="3432" Text="As &quot;Mrs Garden&quot; states, the canned beans are soaked and fully cooked in advance.&#xD;&#xA;&#xD;&#xA;Different beans (legumes) require different amounts of soaking and cooking, so you need to be specific as to the type in your decisions.  Butter beans (lima) take very little time, Chick Peas (garbanzo) take hours.&#xD;&#xA;&#xD;&#xA;Some legumes, like lentils, often do not need soaking at all.&#xD;&#xA;&#xD;&#xA;Your example of red kidney beans are a special case, as [they are **toxic** if not vigorously boiled for ten minutes][1] before the cooking process to destroy the toxins in the skin.  Note that cooking them under 100C actually increases the toxicity levels - poisoning from them is particularly noted with slow cookers.&#xD;&#xA;&#xD;&#xA;Remember that the canned beans are designed to throw straight in to a recipe at the end, or the beginning, or be eaten cold in salads, they are fully cooked.  If your recipe is going to cook for a few hours in liquid, then you may not need to pre-cook the beans, only soak them - as the cooking process will suffice.  Take note that if the recipe is high in salt, it is not a good idea, as salt early in the cooking process hardens beans.  A lot of slow cooker recipes can just have soaked and partly cooked beans added to them from the start.&#xD;&#xA;&#xD;&#xA;My father never cooks red kidney beans before adding them to a chilli, just boils them hard for ten minutes to sort out the toxicity issue and throws them in for the full cooking time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Common_bean#Toxicity" />
  <row Id="20269" PostHistoryTypeId="2" PostId="9894" RevisionGUID="adb140bc-ed40-4111-89ca-b3a41b19671e" CreationDate="2010-12-08T21:34:50.963" UserId="3530" Text="So I'm interested in cooking some meat brazilian style, like they do at those bbq restraunts where the meat is served on trays in small slivers.&#xD;&#xA;Is there an effective way to do this without a huge turning slow cooker thingy (sorry don't know correct name/terminology)." />
  <row Id="20270" PostHistoryTypeId="1" PostId="9894" RevisionGUID="adb140bc-ed40-4111-89ca-b3a41b19671e" CreationDate="2010-12-08T21:34:50.963" UserId="3530" Text="What is the correct way to make &quot;brazil style&quot; bbq meat?" />
  <row Id="20271" PostHistoryTypeId="3" PostId="9894" RevisionGUID="adb140bc-ed40-4111-89ca-b3a41b19671e" CreationDate="2010-12-08T21:34:50.963" UserId="3530" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;bbq&gt;" />
  <row Id="20272" PostHistoryTypeId="6" PostId="9894" RevisionGUID="7a8b345e-5b8b-4a1e-8b9e-18bcd85049ff" CreationDate="2010-12-08T21:45:37.040" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;bbq&gt;" />
  <row Id="20273" PostHistoryTypeId="2" PostId="9895" RevisionGUID="2d5de345-02db-4095-8afc-2333291f2a07" CreationDate="2010-12-08T21:48:14.340" UserId="231" Text="Step 1. Pull out your sword.&#xD;&#xA;Step 2. Slice off hunk of meat...&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;To simulate the technique at home, I'd go with something along the lines of [kebabs][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/dis-kabob-ulated/index.html" />
  <row Id="20274" PostHistoryTypeId="6" PostId="4936" RevisionGUID="12298289-af3e-4ea1-ab1d-146949ad58d4" CreationDate="2010-12-08T21:52:33.400" UserId="41" Comment="edited tags" Text="&lt;pie&gt;&lt;ice-cream&gt;&lt;pudding&gt;" />
  <row Id="20279" PostHistoryTypeId="2" PostId="9897" RevisionGUID="4dd05ce6-6b7f-4d9c-b12a-695800d71d70" CreationDate="2010-12-09T01:12:29.567" UserId="3732" Text="I thought [The Science Of Cooking][1] was excellent.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Science-Cooking-Peter-Barham/dp/3540674667" />
  <row Id="20280" PostHistoryTypeId="5" PostId="9657" RevisionGUID="1d31d424-70cf-4762-9d2f-ee52ec539056" CreationDate="2010-12-09T02:21:17.857" UserId="41" Comment="added 228 characters in body; added 14 characters in body; added 8 characters in body; deleted 15 characters in body" Text="I have been cooking for a while now, but its mostly what I picked up watching others cook. I usually experiment with ingredients, try out a few things, and learn from there. In short, there is nothing scientific about what I do.&#xD;&#xA;&#xD;&#xA;Now, I am an engineer by profession, and it seems there ought to be a reason for cooking food the way it is done. There are several terms out there that stump me, and I wish I could read up a book to learn more about them.&#xD;&#xA;&#xD;&#xA;So, do you recommend any book/website/videos that explains the science behind cooking, as opposed to the art that it actually is?&#xD;&#xA;&#xD;&#xA;&lt;hr&gt;&#xD;&#xA;&lt;p&gt;Note on answering:&lt;/p&gt;&#xD;&#xA;#Please don't post poll answers.&#xD;&#xA;&#xD;&#xA;If you've got a recommendation, please add it to the Community Wiki answer **and explain what the book is about, your general impressions, pros and cons, scientific depth, etc.** No need for a full-page review but please **explain** your suggestion, otherwise it's no better than just looking up the highest-rated cookbooks on Amazon." />
  <row Id="20281" PostHistoryTypeId="2" PostId="9898" RevisionGUID="9a984413-3c01-4b39-a386-91af7f8c91bf" CreationDate="2010-12-09T02:59:46.373" UserId="194" Text="I recently made some hard candy;&#xD;&#xA;&#xD;&#xA;2 cups sugar  &#xD;&#xA;3/4 cups corn syrup  &#xD;&#xA;1 cup water  &#xD;&#xA;&#xD;&#xA;Heat to hard crack&#xD;&#xA;&#xD;&#xA;I was hoping to be able to work with the result, coloring two halves and twisting them together to make a candy cane like confection.&#xD;&#xA;&#xD;&#xA;I was really surprised by how quickly the mixture cooled, while it was still quite hot.&#xD;&#xA;&#xD;&#xA;Is there a technique for producing my desired result?" />
  <row Id="20282" PostHistoryTypeId="1" PostId="9898" RevisionGUID="9a984413-3c01-4b39-a386-91af7f8c91bf" CreationDate="2010-12-09T02:59:46.373" UserId="194" Text="Hard Candy Hardens Too Quickly" />
  <row Id="20283" PostHistoryTypeId="3" PostId="9898" RevisionGUID="9a984413-3c01-4b39-a386-91af7f8c91bf" CreationDate="2010-12-09T02:59:46.373" UserId="194" Text="&lt;candy&gt;" />
  <row Id="20284" PostHistoryTypeId="2" PostId="9899" RevisionGUID="c4a3b4e7-4f8c-45e2-8633-2b900f3b4679" CreationDate="2010-12-09T03:12:44.510" UserId="3432" Text="Generally you have to work with it when it is still exceptionally hot.  Hence the use of taffy-pullers and such devices.  Silicon/heat-resistant gloves possibly, if you wish to work by hand, traditionally always &quot;oiled hands&quot;.&#xD;&#xA;&#xD;&#xA;I've seen examples where the mixture is arrested, allowed to cool for a couple of minutes and quickly reheated slightly to return some pliability.  Speed is certainly of the essence though.&#xD;&#xA;&#xD;&#xA;Few videos about, look for sugar pulling, even if it is not the sort of manipulation you had in mind, it will show you how to deal with hard crack sugar.&#xD;&#xA;&#xD;&#xA;Overall, asbestos hands seem to be required!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;http://www.wonderhowto.com/how-to-pull-sugar-for-making-sugar-art-151725/&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=n6WRd7JZFdQ (warning, a few expletives, it is very hot stuff!)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20285" PostHistoryTypeId="2" PostId="9900" RevisionGUID="56d9ae45-0e15-4ac5-b7c2-dc5fcd61eb84" CreationDate="2010-12-09T03:37:33.210" UserId="3203" Text="Not sure if there is a correct way. It's basically skewered hunks of meat on a wood fire BBQ&#xD;&#xA;&#xD;&#xA;You can do your own Brazilian style Churrasqueira by using a Weber &quot;kettle&quot; style BBQ or a B.D.S. (Big Drum Smoker). Use long steel skewers (or swords!) for your meat and BBQ away&#xD;&#xA;&#xD;&#xA;Thick steaks of beef and lamb work well. Also try chicken drumsticks and some small Chorizo (spicy sausage)&#xD;&#xA;&#xD;&#xA;**Don't marinate** the meat. but toss some coarse salt onto the meat surface before and during cooking. Don't go crazy with it, but it seems to absorb the roasting flavours and really boost the taste&#xD;&#xA;&#xD;&#xA;Use a **smokey fire**, if your wood won't smoke add some fresh wood or herbs that do. Try lavender bush (wood and flower), grape vine or kiwifruit vine cuttings, or any other fresh cut aromatic wood&#xD;&#xA;&#xD;&#xA;Watch the amount of fat dripping onto the hot coals, too much will make the meat taste bad. Shield the coals as required or trim off large chunks of fat&#xD;&#xA;&#xD;&#xA;There is no need for motorised skewers, that takes the fun out of it. Occasionally **turn the meat by hand** while enjoying your favourite beverage, and &quot;chewing the fat&quot; with a friend&#xD;&#xA;&#xD;&#xA;Serve by taking a skewer to the dinners plate, and hold skewer nearly vertically above plate. Use an extra sharp carving knife and slice onto the plate with a downwards cut so juices and other slicing splatter goes onto the plate and not onto the dinners&#xD;&#xA;&#xD;&#xA;If you are having a Churrasco party, give each dinner a flippable symbol (e.g. red/green) to indicate to the server (probably you) &quot;**GIVE ME MORE!**&quot;, or &quot;I am stuffed&quot;. Serve a round of each meat as their outer layer becomes done&#xD;&#xA;&#xD;&#xA;**Coolest Churrasqueira I could find**&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The rails on the top are what the skewers rest on&#xD;&#xA;&#xD;&#xA;Following the car theme, some more cool ones here http://autozine.com.br/inusitados/churrasqueiras-automotivas&#xD;&#xA;  [1]: http://i.stack.imgur.com/z4gBN.jpg" />
  <row Id="20286" PostHistoryTypeId="5" PostId="9900" RevisionGUID="ec1b4ce2-546f-4a4d-904a-d17f0c0c4335" CreationDate="2010-12-09T03:42:40.367" UserId="3203" Comment="added 1 characters in body" Text="Not sure if there is a correct way. It's basically skewered hunks of meat on a wood fired BBQ&#xD;&#xA;&#xD;&#xA;You can do your own Churrasqueira by using a Weber &quot;kettle&quot; style BBQ or a B.D.S. (Big Drum Smoker). Use long steel skewers (or swords!) for your meat and BBQ away&#xD;&#xA;&#xD;&#xA;Thick steaks of beef and lamb work well. Also try chicken drumsticks and some small Chorizo (spicy sausage)&#xD;&#xA;&#xD;&#xA;**Don't marinate** the meat. but toss some coarse salt onto the meat surface before and during cooking. Don't go crazy with it, but it seems to absorb the roasting flavours and really boost the taste&#xD;&#xA;&#xD;&#xA;Use a **smokey fire**, if your wood won't smoke add some fresh wood or herbs that do. Try lavender bush (wood and flower), grape vine or kiwifruit vine cuttings, or any other fresh cut aromatic wood&#xD;&#xA;&#xD;&#xA;Watch the amount of fat dripping onto the hot coals, too much will make the meat taste bad. Shield the coals as required or trim off large chunks of fat&#xD;&#xA;&#xD;&#xA;There is no need for motorised skewers, that takes the fun out of it. Occasionally **turn the meat by hand** while enjoying your favourite beverage, and &quot;chewing the fat&quot; with a friend&#xD;&#xA;&#xD;&#xA;Serve by taking a skewer to the dinners plate, and hold skewer nearly vertically above plate. Use an extra sharp carving knife and slice onto the plate with a downwards cut so juices and other slicing splatter goes onto the plate and not onto the dinners&#xD;&#xA;&#xD;&#xA;If you are having a Churrasco party, give each dinner a flippable symbol (e.g. red/green) to indicate to the server (probably you) &quot;**GIVE ME MORE!**&quot;, or &quot;I am stuffed&quot;. Serve a round of each meat as their outer layer becomes done&#xD;&#xA;&#xD;&#xA;**Coolest Churrasco cooker I could find**&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The rails on the top are what the skewers rest on&#xD;&#xA;&#xD;&#xA;Following the car theme, some more cool Churrasco cookers here http://autozine.com.br/inusitados/churrasqueiras-automotivas&#xD;&#xA;  [1]: http://i.stack.imgur.com/z4gBN.jpg" />
  <row Id="20287" PostHistoryTypeId="2" PostId="9901" RevisionGUID="2ea45df3-937c-4843-8185-587c3de3654d" CreationDate="2010-12-09T04:04:30.973" UserId="3733" Text="Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried.&#xD;&#xA;&#xD;&#xA;It didn't rise/grow and so I couldn't hollow out the shells.&#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="20288" PostHistoryTypeId="1" PostId="9901" RevisionGUID="2ea45df3-937c-4843-8185-587c3de3654d" CreationDate="2010-12-09T04:04:30.973" UserId="3733" Text="Choux pastry (Chocolate eclairs) doesn't cook properly" />
  <row Id="20289" PostHistoryTypeId="3" PostId="9901" RevisionGUID="2ea45df3-937c-4843-8185-587c3de3654d" CreationDate="2010-12-09T04:04:30.973" UserId="3733" Text="&lt;baking&gt;&lt;pastry&gt;" />
  <row Id="20290" PostHistoryTypeId="2" PostId="9902" RevisionGUID="f013fd5d-359f-4516-bc69-53caa22a7e39" CreationDate="2010-12-09T05:17:23.937" UserId="3203" Text="**The secrets:** (some are old wives tales, but hey, it's an old recipe)&#xD;&#xA;&#xD;&#xA;Eggs: Room temperature (you don't put eggs in the fridge do you?) and not fresh&#xD;&#xA;&#xD;&#xA;Contamination: Make sure everything you use to prepare the base is perfectly clean, especially no grease. Use boiling water to rinse everything first. Metal or glass bowls are best, as plastic is harder to get 100% clean. Also make sure no yolk gets into the egg whites&#xD;&#xA;&#xD;&#xA;Beating: When eggs whites have gone firm, add the sugar a little at a time using a powerful beater machine going flat out. NZ'ers use their trusty but ancient [Kenwood Chef][1] with the glass bowl for ten minutes until the it looks like the Swiss Alps on a sunny day. You should not be able to feel the castor sugar when you squish some mix between your fingers. If they go dull you have over beaten. They will still work but will go extra soggy when cooked as the sugar runs out&#xD;&#xA;&#xD;&#xA;    BTW: Use ear muffs when using your Kenwood Chef, I kid you not!&#xD;&#xA;&#xD;&#xA;Size: Height = radius, or a little less. A radius of less than 10cm means you won't get Pav, just meringue.  You can experiment with baking paper rings to hold the mix into a perfect cake shape if fussy. I wouldn't bother though&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Problems:**&#xD;&#xA;&#xD;&#xA; * Collapse: You opened the oven door ... **DON'T**&#xD;&#xA; * Cracking: Normal, don't worry. This is a messy desert and you'll be covering it with whipped cream soon!&#xD;&#xA; * Crystallisation: over cooking&#xD;&#xA; * Marshmallow like in middle: Normal, that's what a Pav is meant to be like. If it's not like that you have over cooked it, or you didn't make it thick enough. Foamed egg white is a self insulator, once the outside cooks it stops the heat getting into the middle&#xD;&#xA; * Weeping: too much sugar, over beating or not enough cooking&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If truly stuck, go on a course http://www.creativetourism.co.nz/workshops_taste_pav.html&#xD;&#xA;&#xD;&#xA;**This is what they should look like**&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kenwood_Chef&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZqCSa.jpg" />
  <row Id="20291" PostHistoryTypeId="5" PostId="9902" RevisionGUID="0718c578-e853-41ee-96bc-0d21fdf5d43c" CreationDate="2010-12-09T05:54:58.443" UserId="3203" Comment="edited body" Text="**The secrets:** (some are old wives tales, but hey, it's an old recipe)&#xD;&#xA;&#xD;&#xA;Eggs: Room temperature (you don't put eggs in the fridge do you?) and not fresh&#xD;&#xA;&#xD;&#xA;Contamination: Make sure everything you use to prepare the base is perfectly clean, especially no grease. Use boiling water to rinse everything first. Metal or glass bowls are best, as plastic is harder to get 100% clean. Also make sure no yolk gets into the egg whites&#xD;&#xA;&#xD;&#xA;Beating: When eggs whites have gone firm, add the sugar a little at a time using a powerful beater machine going flat out. NZ'ers use their trusty but ancient [Kenwood Chef][1] with the glass bowl for ten minutes until the it looks like the Swiss Alps on a sunny day. You should not be able to feel the castor sugar when you squish some mix between your fingers. If they go dull you have over beaten. They will still work but will go extra soggy when cooked as the sugar runs out&#xD;&#xA;&#xD;&#xA;    BTW: Use ear muffs when using your Kenwood Chef, I kid you not!&#xD;&#xA;&#xD;&#xA;Size: Height = radius, or a little less. A radius of less than 10cm means you won't get Pav, just meringue.  You can experiment with baking paper rings to hold the mix into a perfect cake shape if fussy. I wouldn't bother though&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Problems:**&#xD;&#xA;&#xD;&#xA; * Collapse: You opened the oven door ... **DON'T**&#xD;&#xA; * Cracking: Normal, don't worry. This is a messy desert and you'll be covering it with whipped cream soon!&#xD;&#xA; * Crystallisation: over cooking&#xD;&#xA; * Marshmallow like in middle: Normal, that's what a Pav is meant to be like. If it's not like that you have over cooked it, or you didn't make it thick enough. Foamed egg white is a self-insulator, once the outside cooks it stops the heat getting into the middle&#xD;&#xA; * Weeping: too much sugar, over beating or not enough cooking&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If truly stuck, go on a course http://www.creativetourism.co.nz/workshops_taste_pav.html&#xD;&#xA;&#xD;&#xA;**This is what they should look like**&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kenwood_Chef&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZqCSa.jpg" />
  <row Id="20292" PostHistoryTypeId="5" PostId="9900" RevisionGUID="0bde77d3-512f-431e-b786-fe5845800e29" CreationDate="2010-12-09T05:59:49.110" UserId="3203" Comment="deleted 5 characters in body" Text="Not sure if there is a correct way. It's basically skewered hunks of meat on a wood fired BBQ&#xD;&#xA;&#xD;&#xA;You can do your own Churrasqueira by using a Weber &quot;kettle&quot; style BBQ or a B.D.S. (Big Drum Smoker). Use long steel skewers (or swords!) for your meat and BBQ away&#xD;&#xA;&#xD;&#xA;Thick steaks of beef and lamb work well. Also try chicken drumsticks and some small Chorizo (spicy sausage)&#xD;&#xA;&#xD;&#xA;**Don't marinate** the meat, but toss some coarse salt onto the meat surface before and during cooking. Don't go crazy with it, but it seems to absorb the roasting flavours and really boost the taste&#xD;&#xA;&#xD;&#xA;Use a **smoky fire**, if your wood won't smoke add some fresh wood or herbs that do. Try lavender bush (wood and flower), grape vine or kiwifruit vine cuttings, or any other fresh cut aromatic wood&#xD;&#xA;&#xD;&#xA;Watch the amount of fat dripping onto the hot coals; too much will make the meat taste bad. Shield the coals as required or trim off large chunks of fat&#xD;&#xA;&#xD;&#xA;There is no need for motorised skewers that takes the fun out of it. Occasionally **turn the meat by hand** while enjoying your favourite beverage, and &quot;chewing the fat&quot; with a friend&#xD;&#xA;&#xD;&#xA;Serve by taking a skewer to the diners plate, and hold skewer nearly vertically above plate. Use an extra sharp carving knife and slice onto the plate with a downwards cut so juices and other slicing splatter goes onto the plate and not onto the diners&#xD;&#xA;&#xD;&#xA;If you are having a Churrasco party, give each diner a flippable symbol (e.g. red/green) to indicate to the server (probably you) &quot;**GIVE ME MORE!**&quot;, or &quot;I am stuffed&quot;. Serve a round of each meat as their outer layer becomes done&#xD;&#xA;&#xD;&#xA;**Coolest Churrasco cooker I could find**&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The rails on the top are what the skewers rest on&#xD;&#xA;&#xD;&#xA;Following the car theme, some more cool Churrasco cookers here http://autozine.com.br/inusitados/churrasqueiras-automotivas&#xD;&#xA;  [1]: http://i.stack.imgur.com/z4gBN.jpg" />
  <row Id="20293" PostHistoryTypeId="5" PostId="9902" RevisionGUID="4fa13901-e35d-47dd-911e-d4b63bb49db0" CreationDate="2010-12-09T06:02:22.697" UserId="3203" Comment="added 39 characters in body" Text="**The secrets:** (some are old wives tales, but hey, it's an old recipe)&#xD;&#xA;&#xD;&#xA;Eggs: Room temperature (you don't put eggs in the fridge do you?) and not fresh&#xD;&#xA;&#xD;&#xA;Contamination: Make sure everything you use to prepare the base is perfectly clean, especially no grease. Use boiling water to rinse everything first. Metal or glass bowls are best, as plastic is harder to get 100% clean. Also make sure no yolk gets into the egg whites&#xD;&#xA;&#xD;&#xA;Beating: When eggs whites have gone firm, add the sugar a little at a time using a powerful beater machine going flat out. NZ'ers use their trusty but ancient [Kenwood Chef][1] with the glass bowl for ten minutes until the it looks like the Swiss Alps on a sunny day. You should not be able to feel the castor sugar when you squish some mix between your fingers. If they go dull you have over beaten. They will still work but will go extra soggy when cooked as the sugar runs out&#xD;&#xA;&#xD;&#xA;    BTW: Use ear muffs when using your Kenwood Chef, I kid you not!&#xD;&#xA;&#xD;&#xA;Size: Height = radius, or a little less. A radius of less than 10cm means you won't get Pav, just meringue.  You can experiment with baking paper rings to hold the mix into a perfect cake shape if fussy. I wouldn't bother though&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Problems:**&#xD;&#xA;&#xD;&#xA; * Collapse: You opened the oven door ... **DON'T**&#xD;&#xA; * Cracking: Normal, don't worry. This is a messy desert and you'll be covering it with whipped cream soon!&#xD;&#xA; * Crystallisation: over cooking&#xD;&#xA; * Marshmallow like in middle: Normal, that's what a Pav is meant to be like. If it's not like that you have over cooked it, or you didn't make it thick enough. Foamed egg white is a self-insulator, once the outside cooks it stops the heat getting into the middle&#xD;&#xA; * Weeping: too much sugar, over beating, or not enough cooking. Cook for little longer on humid days&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If truly stuck, go on a course http://www.creativetourism.co.nz/workshops_taste_pav.html&#xD;&#xA;&#xD;&#xA;**This is what they should look like**&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kenwood_Chef&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZqCSa.jpg" />
  <row Id="20294" PostHistoryTypeId="2" PostId="9903" RevisionGUID="8e780573-5460-49be-a395-4f4eac46e0d9" CreationDate="2010-12-09T06:22:10.550" UserId="3736" Text="My wife and I both love to cook and I'm looking to buy a nice, 6 qt, enameled dutch oven.&#xD;&#xA;&#xD;&#xA;Le Creuset is the first that comes to mind, but I've been doing some research and have since learned that the Lodge Enamel product line often comes up as a close competitor in quality (not aesthetics).&#xD;&#xA;&#xD;&#xA;Would you guys recommend purchasing a Lodge enamel dutch oven?" />
  <row Id="20295" PostHistoryTypeId="1" PostId="9903" RevisionGUID="8e780573-5460-49be-a395-4f4eac46e0d9" CreationDate="2010-12-09T06:22:10.550" UserId="3736" Text="Le Creuset vs. Lodge Enamel" />
  <row Id="20296" PostHistoryTypeId="3" PostId="9903" RevisionGUID="8e780573-5460-49be-a395-4f4eac46e0d9" CreationDate="2010-12-09T06:22:10.550" UserId="3736" Text="&lt;dutch-oven&gt;" />
  <row Id="20297" PostHistoryTypeId="2" PostId="9904" RevisionGUID="bc7e0353-4999-4464-9ad4-fb6ca9670821" CreationDate="2010-12-09T07:50:33.957" UserId="1776" Text="I am out of milk, but I have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.  Can I still make crepes?&#xD;&#xA;&#xD;&#xA;In general, what can replace milk?" />
  <row Id="20298" PostHistoryTypeId="1" PostId="9904" RevisionGUID="bc7e0353-4999-4464-9ad4-fb6ca9670821" CreationDate="2010-12-09T07:50:33.957" UserId="1776" Text="Crepe ingredient substitutions" />
  <row Id="20299" PostHistoryTypeId="3" PostId="9904" RevisionGUID="bc7e0353-4999-4464-9ad4-fb6ca9670821" CreationDate="2010-12-09T07:50:33.957" UserId="1776" Text="&lt;substitutions&gt;&lt;crepe&gt;" />
  <row Id="20303" PostHistoryTypeId="2" PostId="9906" RevisionGUID="f9f25ab7-0236-40db-b172-bd5ca795ee12" CreationDate="2010-12-09T08:46:59.000" UserId="3203" Text="In my childhood I have memory of a clockwork crepe maker using an alcohol burner&#xD;&#xA;&#xD;&#xA;Something like this&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The large drum had a circle of steel wrapped around it, and the clockwork motor rotated it against the pickup roller in the batter tray, which transfered batter only to the circle, not the whole drum. The alcohol burner heated the drum so by the time it got to the other side it was cooked and slid into the left hand tray. The crepes were nearly transparent, and just beautiful&#xD;&#xA;&#xD;&#xA;The machine is very similar to how I understand commercial tortillas are made?&#xD;&#xA;&#xD;&#xA;Can you still buy these, if so where?&#xD;&#xA;&#xD;&#xA;If not, are there modern automatic crepe makers for domestic use?&#xD;&#xA;&#xD;&#xA;I can make a perfectly good crepe on the comal, but this is not fun for a whole party load!&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/KFiWg.jpg" />
  <row Id="20304" PostHistoryTypeId="1" PostId="9906" RevisionGUID="f9f25ab7-0236-40db-b172-bd5ca795ee12" CreationDate="2010-12-09T08:46:59.000" UserId="3203" Text="Where to find a crepe maker" />
  <row Id="20305" PostHistoryTypeId="3" PostId="9906" RevisionGUID="f9f25ab7-0236-40db-b172-bd5ca795ee12" CreationDate="2010-12-09T08:46:59.000" UserId="3203" Text="&lt;equipment&gt;&lt;crepe&gt;" />
  <row Id="20307" PostHistoryTypeId="2" PostId="9907" RevisionGUID="5591eb1b-dcd8-4a23-867a-c9d34f5be6ad" CreationDate="2010-12-09T09:24:16.027" UserId="1870" Text="Yesterday I made bread based on a recipe I found on the flour bag. It contained both rye and wheat flour but also three tablespoons of vinegar. I've never seen it used in bread before, why is it there?" />
  <row Id="20308" PostHistoryTypeId="1" PostId="9907" RevisionGUID="5591eb1b-dcd8-4a23-867a-c9d34f5be6ad" CreationDate="2010-12-09T09:24:16.027" UserId="1870" Text="Why is there vinegar in the bread recipe?" />
  <row Id="20309" PostHistoryTypeId="3" PostId="9907" RevisionGUID="5591eb1b-dcd8-4a23-867a-c9d34f5be6ad" CreationDate="2010-12-09T09:24:16.027" UserId="1870" Text="&lt;baking&gt;" />
  <row Id="20310" PostHistoryTypeId="2" PostId="9908" RevisionGUID="a96fc1bc-2d25-488c-a8af-790c1261a5aa" CreationDate="2010-12-09T09:38:35.307" UserId="2065" Text="When I asked this question - [Is there anything I can add to homemade bread to preserve it?][1] - Arafangion said that one commercial bread company now uses vinegar as a preservative. This is his answer to my question:	&#xD;&#xA;&#xD;&#xA;&gt; &quot;One commercial bread company has&#xD;&#xA;&gt; switched preservatives... They use&#xD;&#xA;&gt; vinegar (I suspect ordinary white&#xD;&#xA;&gt; vinegar).&#xD;&#xA;&gt; &#xD;&#xA;&gt; Maybe you could give a little bit of&#xD;&#xA;&gt; vinegar a go and see how that works?&#xD;&#xA;&gt; You can still smell it if you sniff&#xD;&#xA;&gt; and sandwiches do have a faint vinegar&#xD;&#xA;&gt; flavour, but it seems to work well&#xD;&#xA;&gt; enough for the company and it&#xD;&#xA;&gt; apparently hasn't sabotaged the&#xD;&#xA;&gt; product line...&#xD;&#xA;&gt; &#xD;&#xA;&gt; Then again, it /is/ commercial&#xD;&#xA;&gt; bread...&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7804/is-there-anything-i-can-add-to-homemade-bread-to-preserve-it" />
  <row Id="20311" PostHistoryTypeId="2" PostId="9909" RevisionGUID="b8e48be7-07c7-48b7-9ea1-fff7f198f739" CreationDate="2010-12-09T13:14:36.707" UserId="1816" Text="Try watered down cream, as you'll still get some of the milkfat, but you don't want quite as much.&#xD;&#xA;&#xD;&#xA;Water would probably also work for your crepes, although it would change the taste." />
  <row Id="20312" PostHistoryTypeId="2" PostId="9910" RevisionGUID="c708d5b3-cea8-45e1-80b7-5971eb07abf6" CreationDate="2010-12-09T13:21:04.227" UserId="2010" Text="It might also, in addition to something like bicarbonate soda act as a raising agent for some types of bread - the reaction of the vinegar with the bicarb causing gas release causing rising.&#xD;&#xA;&#xD;&#xA;This is only a guess however" />
  <row Id="20313" PostHistoryTypeId="2" PostId="9911" RevisionGUID="1a5f673a-7b59-4a30-b6ae-610991499c74" CreationDate="2010-12-09T13:50:08.830" UserId="3630" Text="Another reason you can use vinegar in a bread recipe - to produce a sourdough.  Under traditional methods of making a sourdough bread, one keeps a 'sour' (sponge) or a piece of dough from the days previous production, which acts as a starter for the current bread.  In many of todays commercial bakeries (grocery stores, etc.), sours are not kept from day to day, and powdered substitutes are used.  They are normally just a glorified acetic acid (in a powdered form).  So, you can just use vinegar to produce the same results." />
  <row Id="20315" PostHistoryTypeId="2" PostId="9913" RevisionGUID="f6955ed0-2337-4533-9a2a-073492989a13" CreationDate="2010-12-09T14:36:45.093" UserId="1415" Text="i have several Lodge pieces, and a small set of Le Creuset, and i love both. i don't have an enameled lodge of any kind, but i can't imagine that it would be a bad purchase." />
  <row Id="20316" PostHistoryTypeId="2" PostId="9914" RevisionGUID="0246cbe6-8480-4470-881d-86a1e979e006" CreationDate="2010-12-09T14:43:09.500" UserId="3348" Text="I've heard the quality on the Lodge enamel is top-notch. Given that they're pretty good on customer service from all I've heard, and they do know cast-iron, I'd say it's well worth the risk." />
  <row Id="20317" PostHistoryTypeId="5" PostId="9913" RevisionGUID="1cd3b56b-cd8d-4c7c-8289-7d1f877a277f" CreationDate="2010-12-09T14:50:39.707" UserId="1816" Comment="deleted 1 characters in body" Text="I have several Lodge pieces and a small set of Le Creuset, and I love both. I don't have an enameled lodge of any kind, but I can't imagine that it would be a bad purchase." />
  <row Id="20318" PostHistoryTypeId="2" PostId="9915" RevisionGUID="f712e832-4d71-4236-870e-5f5bab35584b" CreationDate="2010-12-09T14:53:05.893" UserId="3479" Text="It depends on why you are buying it.  There are several factors that go into picking any Dutch oven.&#xD;&#xA;&#xD;&#xA;Weight/thermal mass.  The ability of the oven to retain, and release heat evenly is determined by its thermal  mass, which is why they are made of  cast iron and very heavy.  Cooking   quality for both with be comparable. Both are VERY heavy.  There are other brands that work...there is a Mario Batali Dutch oven that has gotten good reviews, and I even have a Tramontina that I bought in a grocery store that is very well made and works well.&#xD;&#xA;&#xD;&#xA;Lid fit.  The lid has to be a good fit.  If it is loose, or warped, when you are doing a braise the liquid will escape and your braise becomes a dehydrate or a burn.  This is where &quot;cheap&quot; brands fail.  However, either of these brands will do you well.&#xD;&#xA;&#xD;&#xA;Thickness/evenness of the finish.  This is, in my opinion, more aesthetic and long term care based, but if you are going to buy enameled, make sure you get a decent finish.  There are some that look more like the enamel has been painted on.  This is mostly your call.  The problem with enamel finishes is that you have the chance of cracking or chipping it, and once that's done, there is no cost effective way to fix it.  But the enamel affects the cooking least of all.  I cook most things in my Lodge cast iron (no enamel) dutch oven, and while it affects the color of some dishes, there is the additional iron that I get in my diet...no Geritol &amp;trade; for me.&#xD;&#xA;&#xD;&#xA;Cost.  You can compare cost, but this will potentially be the biggest variable.  It's why I own the Tramontina.&#xD;&#xA;&#xD;&#xA;Status.  This is a non-factor for me, but if you take dishes to your gated community potluck, the Le Creuset has more status.  It is, after all, French.&#xD;&#xA;&#xD;&#xA;Both are good brands, both will allow/help you to cook good food.  You have to determine what the cost/status difference is between them, and how important that is.  If both cost the same, I would probably go with the Le Creuset.  Since they rarely do, I have more Lodge than Le Creuset in my kitchen." />
  <row Id="20319" PostHistoryTypeId="5" PostId="9915" RevisionGUID="ba5bde04-f479-46c5-b0d6-166a51fc901f" CreationDate="2010-12-09T15:03:16.623" UserId="3479" Comment="added 206 characters in body" Text="There is a good answer to a similar question, here&#xD;&#xA;http://cooking.stackexchange.com/questions/9175/what-to-look-for-when-choosing-a-dutch-oven&#xD;&#xA;but since I had already written my answer, I'll leave it.&#xD;&#xA;&#xD;&#xA;It depends on why you are buying it.  There are several factors that go into picking any Dutch oven.&#xD;&#xA;&#xD;&#xA;Weight/thermal mass.  The ability of the oven to retain, and release heat evenly is determined by its thermal  mass, which is why they are made of  cast iron and very heavy.  Cooking   quality for both with be comparable. Both are VERY heavy.  There are other brands that work...there is a Mario Batali Dutch oven that has gotten good reviews, and I even have a Tramontina that I bought in a grocery store that is very well made and works well.&#xD;&#xA;&#xD;&#xA;Lid fit.  The lid has to be a good fit.  If it is loose, or warped, when you are doing a braise the liquid will escape and your braise becomes a dehydrate or a burn.  This is where &quot;cheap&quot; brands fail.  However, either of these brands will do you well.&#xD;&#xA;&#xD;&#xA;Thickness/evenness of the finish.  This is, in my opinion, more aesthetic and long term care based, but if you are going to buy enameled, make sure you get a decent finish.  There are some that look more like the enamel has been painted on.  This is mostly your call.  The problem with enamel finishes is that you have the chance of cracking or chipping it, and once that's done, there is no cost effective way to fix it.  But the enamel affects the cooking least of all.  I cook most things in my Lodge cast iron (no enamel) dutch oven, and while it affects the color of some dishes, there is the additional iron that I get in my diet...no Geritol &amp;trade; for me.&#xD;&#xA;&#xD;&#xA;Cost.  You can compare cost, but this will potentially be the biggest variable.  It's why I own the Tramontina.&#xD;&#xA;&#xD;&#xA;Status.  This is a non-factor for me, but if you take dishes to your gated community potluck, the Le Creuset has more status.  It is, after all, French.&#xD;&#xA;&#xD;&#xA;Both are good brands, both will allow/help you to cook good food.  You have to determine what the cost/status difference is between them, and how important that is.  If both cost the same, I would probably go with the Le Creuset.  Since they rarely do, I have more Lodge than Le Creuset in my kitchen." />
  <row Id="20320" PostHistoryTypeId="5" PostId="9889" RevisionGUID="3f82301b-f429-4dec-8a09-7d6e9d84ff78" CreationDate="2010-12-09T15:04:43.883" UserId="3418" Comment="added response to Aaronut's comment" Text="The [&quot;Cooks Illustrated&quot;][1] annually bound set of issues, all years, with comprehensive index. &#xD;&#xA;&#xD;&#xA;We have the set at home and it is the first place that I turn when I want to find a recipe. The reason I find them so valuable is that each recipe is developed using the scientific method. &#xD;&#xA;&#xD;&#xA;The author, Chris Kimball (always ?), presents a hypothesis, usually to make recipe x.  He clearly states the particular outcome sought (flavors, textures, ease, ingredients, etc). &#xD;&#xA;&#xD;&#xA;His methods are to first research available recipes, then to explain the range of ingredients, tools, and steps used in the recipes. He chooses a few key variables to explore in the recipe and then performs a series of experiments in which these are varied. The finished products are taste-tested by in-house experts.&#xD;&#xA;&#xD;&#xA;Results include descriptions of the effects of the different variables on the finished product and a detailed recipe, often with alternate options. I don't think that I have ever been disappointed or surprised by the final result because of the thoroughness of the explanation and testing.&#xD;&#xA;&#xD;&#xA;Thanks to Aaronut's comment for requesting this explanation.&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&amp;field-keywords=cooks+illustrated+annuals&amp;x=11&amp;y=23#/ref=sr_nr_p_n_binding_browse-b_0?rh=n%3A283155%2Ck%3Acooks+illustrated+annuals%2Cp_n_binding_browse-bin%3A394181011&amp;bbn=283155&amp;keywords=cooks+illustrated+annuals&amp;ie=UTF8&amp;qid=1291830523&amp;rnid=394174011" />
  <row Id="20321" PostHistoryTypeId="2" PostId="9916" RevisionGUID="4f27f18a-9cfd-44d4-a9a6-450a008e4611" CreationDate="2010-12-09T15:19:20.890" UserId="3348" Text="If you have a pressure cooker, you can do a &quot;quick soak&quot; of the dried beans. I don't have the exact procedure/measurements close at hand, but here's the general idea: You put the beans and plenty of water in the cooker, boil them a short time at high pressure, then release the pressure quickly.&#xD;&#xA;&#xD;&#xA;This has most of the same effects as soaking overnight in a fraction of the time. The downside is that it can be hard on the bean skins and some will rupture and/or come off. But all you've got is dry beans and you don't have all night to wait for a soak, this can get you to a cookable state very quickly.&#xD;&#xA;&#xD;&#xA;Of course, this still leaves you with uncooked beans, but that's remedied by cooking your soup (or whatever) longer with a little more liquid than is called for with canned beans. Since you're looking at a long-cooking crockpot chili here, I don't think you'd have much trouble." />
  <row Id="20322" PostHistoryTypeId="6" PostId="9903" RevisionGUID="fce8af3b-b724-4161-8c07-edd397ed4581" CreationDate="2010-12-09T15:24:09.763" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;dutch-oven&gt;" />
  <row Id="20323" PostHistoryTypeId="6" PostId="9175" RevisionGUID="000b5540-62a4-4ea2-b4d7-8e1d92f918b5" CreationDate="2010-12-09T15:24:40.843" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;dutch-oven&gt;" />
  <row Id="20324" PostHistoryTypeId="6" PostId="9907" RevisionGUID="add890d0-c86b-4d2e-aa43-178f15e4e7e5" CreationDate="2010-12-09T15:30:30.083" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;vinegar&gt;&lt;breadmaking&gt;" />
  <row Id="20325" PostHistoryTypeId="6" PostId="9904" RevisionGUID="4c81c99c-6b72-47c9-aeb7-397543d285c3" CreationDate="2010-12-09T15:31:20.193" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;crep&gt;" />
  <row Id="20326" PostHistoryTypeId="6" PostId="9904" RevisionGUID="dec61356-52bb-4b86-a764-345463a9c475" CreationDate="2010-12-09T15:31:25.357" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;crepe&gt;" />
  <row Id="20327" PostHistoryTypeId="2" PostId="9917" RevisionGUID="9e461250-8a49-43b4-8a51-5f627714d6d9" CreationDate="2010-12-09T15:51:08.213" UserId="3113" Text="Dried beans, like other dried grains (barley, bulgur wheat, etc), should soak overnight with about 2.5 times as much liquid to dried beans. For example, soak 1 cup of beans in 2.5 cups of water over night. You can always drain the water that doesn't soak up. What I like to do is use hot water to cover the beans and the place plastic wrap (or a cover) over the bowl. &#xD;&#xA;&#xD;&#xA;There are a couple of issues with using plain dried beans in a chili: 1. the beans won't cook at all, 2. the chili will take a really long time to cook, and 3. since the beans are soaking up all the moisture from the rest of your chili, the chili could become dry and sticky (think a can of Hormel chili that sat out all night).&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="20328" PostHistoryTypeId="2" PostId="9918" RevisionGUID="42a00844-0e16-4878-81aa-8dd55c9ec22e" CreationDate="2010-12-09T16:00:16.350" UserId="15" Text="This might sound nutty, but do you have cashew or almonds? I typically have a stash (though unroasted, unsalted isn't often in the house). You can search around for a recipe for making milk from nuts though:&#xD;&#xA;&#xD;&#xA;&gt; Put 1/2 cup raw pecans, almonds, walnuts, Brazil nuts, etc., into a blender&#xD;&#xA;container. Process until ground. Add 1/2 cup water and process at low speed&#xD;&#xA;for a few seconds, then turn blender to high. Blend for a couple of&#xD;&#xA;minutes, then add 1 1/2 cups water. Blend well.([from here][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.paleofood.com/nmilks.htm" />
  <row Id="20329" PostHistoryTypeId="2" PostId="9919" RevisionGUID="a6db445a-5c48-46c4-8562-722632c218ff" CreationDate="2010-12-09T17:16:31.353" UserId="3743" Text="Out of&#xD;&#xA;&#xD;&#xA; - yogurt&#xD;&#xA; - beer&#xD;&#xA; - eggs&#xD;&#xA; - cream&#xD;&#xA; - butter&#xD;&#xA; - flour&#xD;&#xA; - salt&#xD;&#xA; - sugar&#xD;&#xA;&#xD;&#xA;I would say cream is a perfect milk replacement (given you have enough). The crepes will probably taste even better a well.&#xD;&#xA;&#xD;&#xA;Will they contain more fat?&#xD;&#xA;&#xD;&#xA;YES.&#xD;&#xA;&#xD;&#xA;Should you care (this one time when you are out of milk)?" />
  <row Id="20330" PostHistoryTypeId="2" PostId="9920" RevisionGUID="fb8f9c98-f275-47d4-884e-ec0055086f02" CreationDate="2010-12-09T18:07:49.260" UserDisplayName="JohnB" Text="If my stew beef is viscous (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?&#xD;&#xA;&#xD;&#xA;Thanks," />
  <row Id="20331" PostHistoryTypeId="1" PostId="9920" RevisionGUID="fb8f9c98-f275-47d4-884e-ec0055086f02" CreationDate="2010-12-09T18:07:49.260" UserDisplayName="JohnB" Text="Stew beef, overcooked or undercooked?" />
  <row Id="20332" PostHistoryTypeId="3" PostId="9920" RevisionGUID="fb8f9c98-f275-47d4-884e-ec0055086f02" CreationDate="2010-12-09T18:07:49.260" UserDisplayName="JohnB" Text="&lt;beef&gt;&lt;stews&gt;" />
  <row Id="20333" PostHistoryTypeId="2" PostId="9921" RevisionGUID="58445a18-709b-4cf4-805f-15aa41acfba4" CreationDate="2010-12-09T18:07:49.670" UserId="2574" Text="I have a friend who is 24 and can barely make mac and cheese from a box. She lives with her grandparents due to some tough financial situations, so she survives, but she is always very impressed with the things I (and others) make. Just yesterday she was floored by the fact that brownies can be made from scratch.&#xD;&#xA;&#xD;&#xA;Anyway, long story short I was going to give her some &quot;cooking lessons&quot; and a beginner cookbook for Christmas. Do y'all have any recommendations as to what would be a good cookbook for someone who truly knows nothing about cooking/baking? Obviously I need something without a lot of fancy techniques and ingredients, although some fancier simple dishes that she could &quot;show off&quot; with would be great too. I was thinking Betty Crocker, but don't know if that gets into the true basics. Thanks in advance :)" />
  <row Id="20334" PostHistoryTypeId="1" PostId="9921" RevisionGUID="58445a18-709b-4cf4-805f-15aa41acfba4" CreationDate="2010-12-09T18:07:49.670" UserId="2574" Text="Need suggestions for ABSOLUTE beginner's cookbook" />
  <row Id="20335" PostHistoryTypeId="3" PostId="9921" RevisionGUID="58445a18-709b-4cf4-805f-15aa41acfba4" CreationDate="2010-12-09T18:07:49.670" UserId="2574" Text="&lt;basics&gt;&lt;cookbook&gt;&lt;beginner&gt;" />
  <row Id="20336" PostHistoryTypeId="2" PostId="9922" RevisionGUID="377d6e8e-12a2-49ec-8656-5bf9323308c2" CreationDate="2010-12-09T18:13:52.193" UserId="3625" Text="I largely taught myself to cook out of &quot;Joy of Cooking&quot;, lo, these many years ago. The various &quot;About...&quot; chapters have a _lot_ of good infromation, and the recipe instructions are clear.&#xD;&#xA;&#xD;&#xA;Nowadays, I'd seriously consider Alton Brown's &quot;I'm Only Here for the Food&quot;. That doesn't rise ot an actual recommendation, as I've only browsed through it rather than diving in deeply. For that matter, you could do worse than a box set of &quot;Good Eats&quot; DVDs...." />
  <row Id="20337" PostHistoryTypeId="2" PostId="9923" RevisionGUID="8303ceb5-b45a-48bf-90ed-a4da1afc1a61" CreationDate="2010-12-09T18:33:33.273" UserId="15" Text="Following along [the approach of freezing roux][1], I would like to make some in bulk. I am also trying to do more batch cooking for freezing and making 8 quarts of mac and cheese ends up taking a lot of roux for the starter.&#xD;&#xA;&#xD;&#xA;As such, is there a technique for creating quite a few cups of roux (ie. 6 cups) at a time?&#xD;&#xA;&#xD;&#xA;Currently the most I have created per batch is about 4 tablespoons butter to 4 tablespoons flour (~1/2 cup), mixing with a fork (pretty tiring as I have no whisk). Obviously a whisk could just be necessary, but is there a thresh-hold where moving to an electric or mechanical tool might be more efficient?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/1934/15" />
  <row Id="20338" PostHistoryTypeId="1" PostId="9923" RevisionGUID="8303ceb5-b45a-48bf-90ed-a4da1afc1a61" CreationDate="2010-12-09T18:33:33.273" UserId="15" Text="Is there a technique for making larger batches of roux?" />
  <row Id="20339" PostHistoryTypeId="3" PostId="9923" RevisionGUID="8303ceb5-b45a-48bf-90ed-a4da1afc1a61" CreationDate="2010-12-09T18:33:33.273" UserId="15" Text="&lt;cooking-techniques&gt;&lt;roux&gt;&lt;bulk-cooking&gt;" />
  <row Id="20340" PostHistoryTypeId="2" PostId="9924" RevisionGUID="3965b4aa-1411-43bd-baa7-aac83cf01a71" CreationDate="2010-12-09T18:36:31.597" UserId="3432" Text="If you need an absolute beginners cookery course, then I would recommend:&#xD;&#xA;&#xD;&#xA;[Delia's How To Cook][1] (Books 1 - 3)&#xD;&#xA;&#xD;&#xA;![Delia's How To Cook - Book 1][2]&#xD;&#xA;&#xD;&#xA;It is capable of teaching a person from scratch how to perform all basic cooking skills.  [Delia Smith][3] is somewhat of a star here, probably the most well read in terms of cookery books.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Delias-How-Cook-Book-Bk-1/dp/0563384301/ref=sr_1_3?ie=UTF8&amp;qid=1291919073&amp;sr=8-3&#xD;&#xA;  [2]: http://i.stack.imgur.com/iPpxa.jpg&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Delia_Smith" />
  <row Id="20341" PostHistoryTypeId="2" PostId="9925" RevisionGUID="7d9fae2c-dfa7-41fd-93f3-c2cfa95927ff" CreationDate="2010-12-09T18:41:23.237" UserId="27" Text="I bought the [Better Homes and Gardens Cookbook][1] that is amazing and I keep going back to it. My mom used it to learn how to bake, make candy, can, etc. I see that there is a kids version that might be good. You should check that out.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.ca/Better-Homes-Gardens-Cook-Limited/dp/0696241595/ref=pd_sim_b_3" />
  <row Id="20342" PostHistoryTypeId="5" PostId="9921" RevisionGUID="38211c53-4d4d-4314-8e0d-70c2ecd66e52" CreationDate="2010-12-09T18:43:30.857" UserId="1816" Comment="added 255 characters in body; deleted 30 characters in body" Text="I have a friend who is 24 and can barely make mac and cheese from a box. She lives with her grandparents due to some tough financial situations, so she survives, but she is always very impressed with the things I (and others) make. Just yesterday she was floored by the fact that brownies can be made from scratch.&#xD;&#xA;&#xD;&#xA;Anyway, long story short I was going to give her some &quot;cooking lessons&quot; and a beginner cookbook for Christmas.  Do y'all have any recommendations as to what would be a good cookbook for someone who truly knows nothing about cooking/baking?&#xD;&#xA;&#xD;&#xA; - The book should start at the beginning and not make assumptions about cooking knowledge&#xD;&#xA; - The instructions should be comprehensive&#xD;&#xA; - An overview of ingredients would be helpful&#xD;&#xA; - Obviously I need something without a lot of fancy techniques and ingredients&#xD;&#xA; - Some fancier simple dishes that she could &quot;show off&quot; with would be great too&#xD;&#xA;&#xD;&#xA; I was thinking Betty Crocker, but don't know if that gets into the true basics.&#xD;&#xA;&#xD;&#xA;Please let me know why your suggestion would be a good choice." />
  <row Id="20343" PostHistoryTypeId="2" PostId="9926" RevisionGUID="0d67c1ca-bf1f-4b96-b18d-c58341f3f7bc" CreationDate="2010-12-09T18:48:58.917" UserId="1816" Text="[The America's Test Kitchen Family Cookbook][1] or it's lighter (calorie-wise) cousin [The America's Test Kitchen Healthy Family Cookbook][2] are ideal for cooks of all skill levels.  The recipes are documented in detail.  There are product reviews, equipment guides, and insets on why a given technique produces a good result.  All of the detail provided adds up to confidence in the kitchen.&#xD;&#xA;&#xD;&#xA;Best of all with the America's Test Kitchen/Cook's Illustrated family of publications, almost all of the recipes &quot;just work&quot; as written.  Too many times I have scrounged up a recipe from somewhere, including my 1950s Betty Crocker, and messed up some step somehow or just picked a bad recipe, producing a poor result.  I've done that all of 2 times in the 3 years I've been cooking from ATK.&#xD;&#xA;&#xD;&#xA;All of the recipes have an ATK-style &quot;Americanization&quot; to them that tends to lean towards fairly standard ingredients in United States super markets, so they might not be as common outside of the States but are excellent here.&#xD;&#xA;&#xD;&#xA;Either of these books are not only an ideal place to start but provide solid recipes for years to come.  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Americas-Test-Kitchen-Family-Cookbook/dp/0936184876&#xD;&#xA;  [2]: http://www.amazon.com/Americas-Kitchen-Healthy-Family-Cookbook/dp/1933615567/" />
  <row Id="20344" PostHistoryTypeId="2" PostId="9927" RevisionGUID="8a9f5591-77ef-4419-a0a7-25a831776c36" CreationDate="2010-12-09T18:51:40.490" UserId="1816" Text="It sounds as if you have not rendered all of the fat properly.  The fat needs to melt slowly and coat the protein molecules in the meat.  The protein molecules will unwind (denature) during cooking, and then attach to each other (coagulate).  The fat will coat them and keep them from clumping together in a tough bundle.&#xD;&#xA;&#xD;&#xA;Your cooking technique of a slow simmer is correct, but this takes a long time.  On high in a slow cooker or on a stove-top I'd say about 4 or 5 hours.  On low in a slow cooker you need 8 to 10 hours.&#xD;&#xA;&#xD;&#xA;In short, it's not about getting it done from a food safety perspective (although you should), it's about make sure all the tissues break down." />
  <row Id="20345" PostHistoryTypeId="2" PostId="9928" RevisionGUID="c57d2c42-cbc5-4ca3-9301-655465eb0aaf" CreationDate="2010-12-09T18:52:10.547" UserId="231" Text="Generally speaking when speaking of &quot;stew beef&quot;, the meat will break down more the longer you cook it. I often make shredded beef for tacos out of that cut by simmmering it for a few hours or more. At 1 hour, I'd say it was undercooked.&#xD;&#xA;&#xD;&#xA;For example: [http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=1772][1]&#xD;&#xA;&#xD;&#xA;In there he recommends using stewing beef, browning it first and then &quot;... stew until the meat is tender and can be cut with a spoon. This will take at least an hour and a half.&quot;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=1772" />
  <row Id="20346" PostHistoryTypeId="2" PostId="9929" RevisionGUID="4a803dd9-32d2-42cc-8fd2-6e4c67a2f259" CreationDate="2010-12-09T19:11:59.400" UserId="3745" Text="&#xD;&#xA;[&quot;How to Cook Everything&quot;][1] by Mark Bittman is a good basic cookbook. There are not a lot of pictures but he gives clear instructions and covers the basics as well as some fancier dishes. Also I think the tone of this cookbook is very comforting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?ie=UTF8&amp;qid=1291921742&amp;sr=8-1" />
  <row Id="20347" PostHistoryTypeId="6" PostId="9921" RevisionGUID="94c51610-31e9-4204-8f8d-0e2114bd6438" CreationDate="2010-12-09T19:14:33.267" UserId="41" Comment="edited tags" Text="&lt;basics&gt;&lt;cookbook&gt;" />
  <row Id="20348" PostHistoryTypeId="5" PostId="9843" RevisionGUID="329fd349-a6b9-4c97-8a82-895b60ae87f0" CreationDate="2010-12-09T19:17:06.260" UserDisplayName="lazycook" Comment="improved formatting" Text="**French Cuisine** (other than JC):&#xD;&#xA;&#xD;&#xA;Patricia Wells - Bistro Cooking, At Home in Provence&#xD;&#xA;&#xD;&#xA;Paula Wolfert - The Cooking of Southwest France (if you love ducks, that's the book for you)&#xD;&#xA;&#xD;&#xA;Elizabeth David - French Provincial Cooking &#xD;&#xA;&#xD;&#xA;I've also heard great things about Dorie Greenspan's recent Around My French Table, although reviewers note that as a contemporary French cooking has a lot of influences from around the globe (Asia, North Africa and even USA). However, if you'd like to find out what French people are likely too cook at home these days, this has to be a great resource.&#xD;&#xA;&#xD;&#xA;**Spanish Cuisine**&#xD;&#xA;&#xD;&#xA;Penelopa Casas - The Foods and Wines of Spain, Tapas&#xD;&#xA;&#xD;&#xA;**Portuguese**&#xD;&#xA;&#xD;&#xA;Jean Anderson - The Food of Portugal&#xD;&#xA;&#xD;&#xA;**Italian**&#xD;&#xA;&#xD;&#xA;Marcella Hazan - The Essentials of Classic Italian Cooking&#xD;&#xA;&#xD;&#xA;**Mexican**&#xD;&#xA;&#xD;&#xA;Rick Bayless - Authentic Mexican, Mexico One Plate At a Time&#xD;&#xA;&#xD;&#xA;**Russian**&#xD;&#xA;&#xD;&#xA;Anya von Bremzen - Please to the Table: The Russian Cookbook&#xD;&#xA;&#xD;&#xA;**German**&#xD;&#xA;&#xD;&#xA;Mimi Sheraton - The German Cookbook: A Complete Guide to Mastering Authentic German Cooking&#xD;&#xA;&#xD;&#xA;**Japanese**&#xD;&#xA;&#xD;&#xA;Shizuo Tsuji - Japanese Cooking: A Simple Art&#xD;&#xA;&#xD;&#xA;**Chinese**&#xD;&#xA;&#xD;&#xA;Irene Kuo - The Key To Chinese Cooking&#xD;&#xA;&#xD;&#xA;Barbara Tropp - The Modern Art of Chinese Cooking&#xD;&#xA;&#xD;&#xA;**Thai**&#xD;&#xA;&#xD;&#xA;David Thompson - Thai Food&#xD;&#xA;&#xD;&#xA;**Indian**&#xD;&#xA;&#xD;&#xA;Julie Sani - Classic Indian Cooking, Classic Indian Vegetarian and Grains Cooking&#xD;&#xA;&#xD;&#xA;Madhur Jaffrey - Indian Cooking, An Invitation to Indian Cooking, A Taste of India&#xD;&#xA;&#xD;&#xA;**Middle-Eastern**&#xD;&#xA;&#xD;&#xA;Claudia Roden - The New Book of Middle Eastern Food&#xD;&#xA;&#xD;&#xA;**Greek**&#xD;&#xA;&#xD;&#xA;Susanna Hoffman - The Olive and the Caper: Adventures in Greek Cooking&#xD;&#xA;&#xD;&#xA;Diane Kochilas - The Food and Wine of Greece&#xD;&#xA;&#xD;&#xA;**South American**&#xD;&#xA;&#xD;&#xA;Filipe Rojas-Lombardi - The Art of South-American Cooking&#xD;&#xA;&#xD;&#xA;Copeland Marks - False Tongues and Sunday Bread&#xD;&#xA;&#xD;&#xA;Elisabeth L. Ortiz - A Taste of Latin America" />
  <row Id="20349" PostHistoryTypeId="2" PostId="9930" RevisionGUID="f6b57ba2-c369-497c-bb46-402f1e278a1b" CreationDate="2010-12-09T19:17:20.190" UserId="3491" Text="You could always boil the water in the oven if you're worried about spillover. This will allow you to use a bigger pot as well and have more precise control over the temperature." />
  <row Id="20350" PostHistoryTypeId="6" PostId="9923" RevisionGUID="3047af1f-408a-487e-b4af-aba288cd23c9" CreationDate="2010-12-09T19:21:54.850" UserId="41" Comment="edited tags" Text="&lt;flour&gt;&lt;fats&gt;&lt;roux&gt;&lt;bulk-cooking&gt;" />
  <row Id="20351" PostHistoryTypeId="2" PostId="9931" RevisionGUID="e8eb7f06-7f63-45b6-96c5-c519a7f65ba2" CreationDate="2010-12-09T19:22:01.793" UserId="1393" Text="There is no problem at all doing this. At a restaurant where I worked, we would make up a couple pounds of butter worth of roux at a time. The main thing you want to do is use a pan with a lot of surface area, so it cooks evenly. A whisk will work fine. You don't have to stir constantly, just frequently. " />
  <row Id="20352" PostHistoryTypeId="5" PostId="9729" RevisionGUID="d1097728-c239-4cdd-a8db-d4ab08f00f7a" CreationDate="2010-12-09T19:27:37.513" UserId="41" Comment="added 721 characters in body" Text="IMO, this really would have greater lasting value with a single detailed answer instead of a poll.  Here's an annotated list of all the recommendations so far:&#xD;&#xA;&#xD;&#xA;* [On Food And Cooking][1] (Harold McGee) is *all* science at a very detailed level, combining food chemistry and biology and explaining the interactions between ingredients and the mechanisms behind various cooking methods.  If you're looking for a pure science book, this is it.&#xD;&#xA;&#xD;&#xA;* [Good Eats: The Early Years][2] and [Good Eats 2: The Middle Years][3] by Alton Brown.  His books are less technical/scientific than other authors and tend to focus more on application, making them more accessible to less hardcore cooks.&#xD;&#xA;&#xD;&#xA;* [CookWise][4] (Shirley O. Corriher).  Written by a biochemist who has done a lot of consulting in the food industry.  This is more practical than McGee and more technical than Alton's books.  It also includes a ton of recipes, which can be a good thing or bad thing depending on your personal preferences.&#xD;&#xA;&#xD;&#xA;* [Molecular Gastronomy][5] (Hervé This, translated by Malcolm DeBevoise).  This is more of a niche book (about - surprise - Molecular Gastronomy) and as you might expect is a little French-centric.  What's really great about this book is how it debunks a lot of popular cooking myths with actual controlled experiments and hard data.  It wouldn't be my first choice to recommend to a Food Science newbie, but nevertheless a good one to add to your collection.&#xD;&#xA;&#xD;&#xA;* [The Fat Duck Cookbook][6] (Heston Blumenthal).  Written by the founder of the Fat Duck Restaurant in the UK.  It's about the history of the Fat Duck and has a big recipe collection (from the restaurant, obviously) and a section at the end dedicated to food science.  This one's really for the advanced crowd as it involves a lot of molecular gastronomy, sous-vide and other esoterica - complex preparations, hard-to-find ingredients and unusual/expensive equipment.&#xD;&#xA;&#xD;&#xA;* [Cooking for Geeks][7] (Jeff Potter) is, as the title implies, written to appeal to geeks, and as such has a certain amount of science but tends to be quite a bit more basic as far as actual cooking technique goes.  It's more &quot;applied science.&quot;  Honestly, I wouldn't recommend this for very experienced cooks, but it's great for getting *into* cooking and gaining an enthusiasm for it (if you're kind of a geek).&#xD;&#xA;&#xD;&#xA;* [Cooking for Engineers][8] is a web site, not a book, which has the obvious advantage of being free and searchable.  It's hard to really define this as its scope is so wide, but I will say that I've found it to be a surprisingly useful and detailed resource whenever I need to find out something quickly.&#xD;&#xA;&#xD;&#xA;* [What Einstein Told His Cook][9] (Robert L. Wolke) is also mostly on the science itself but is written to be more accessible to the layperson.  As one reviewer on Amazon put it, Wolke is like the Bill Nye of Food Science.  One part science, two parts entertainment.  [Another member][10] has criticized it for making unproven claims (particularly on nutrition).&#xD;&#xA;&#xD;&#xA;* The [Cooks Illustrated][11] annuals (Chris Kimball) are less about the actual *chemistry* of food but do highlight a very scientific approach to cooking based on up-front research, experimentation and testing.  See [David LeBauer's Answer][12] for a more detailed explanation.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?ie=UTF8&amp;qid=1291337568&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/Good-Eats-Early-Alton-Brown/dp/1584797959/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1291337781&amp;sr=1-3&#xD;&#xA;  [3]: http://www.amazon.com/Good-Eats-2-Middle-Years/dp/1584798572/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291337781&amp;sr=1-1&#xD;&#xA;  [4]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291337909&amp;sr=1-1&#xD;&#xA;  [5]: http://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338367&amp;sr=1-1&#xD;&#xA;  [6]: http://www.amazon.com/Fat-Duck-Cookbook-Heston-Blumenthal/dp/160819020X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338945&amp;sr=1-1&#xD;&#xA;  [7]: http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291338576&amp;sr=1-1&#xD;&#xA;  [8]: http://www.cookingforengineers.com/&#xD;&#xA;  [9]: http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393329429/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291339241&amp;sr=1-1&#xD;&#xA;  [10]: http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking/9661#9661&#xD;&#xA;  [11]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&amp;field-keywords=cooks+illustrated+annuals&amp;x=11&amp;y=23#/ref=sr_nr_p_n_binding_browse-b_0?rh=n%3A283155%2Ck%3Acooks+illustrated+annuals%2Cp_n_binding_browse-bin%3A394181011&amp;bbn=283155&amp;keywords=cooks+illustrated+annuals&amp;ie=UTF8&amp;qid=1291830523&amp;rnid=394174011&#xD;&#xA;  [12]: http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking/9889#9889" />
  <row Id="20353" PostHistoryTypeId="5" PostId="9920" RevisionGUID="842fde6a-6307-44e3-a24b-38e639e95976" CreationDate="2010-12-09T19:28:51.770" UserId="41" Comment="deleted 13 characters in body" Text="If my stew beef is tough (it's been on a small flame in liquids for about an hour), does it mean that it is overcooked, or undercooked?" />
  <row Id="20355" PostHistoryTypeId="2" PostId="9933" RevisionGUID="b094c704-3331-45ea-a42a-bd621cd9a2b3" CreationDate="2010-12-09T19:55:04.730" UserId="3489" Text="[Cooking for Dummies][1].. 'nuf said?&#xD;&#xA;&#xD;&#xA;Further, I found that I like the process of this book, because it builds you up to some more complicated set of dishes to prepare instead of just a collection of easy recipes. Your post makes me thing you're interested in starting out in cooking, but want to get better. Good luck :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cooking-Dummies-Bryan-Miller/dp/0764552503" />
  <row Id="20356" PostHistoryTypeId="5" PostId="9922" RevisionGUID="81cbf2cd-c70d-4e64-ad8e-2dfeb135a21f" CreationDate="2010-12-09T19:59:36.220" UserId="3625" Comment="Spelling &amp; formatting" Text="I largely taught myself to cook out of _Joy of Cooking_, lo, these many years ago. The various &quot;About...&quot; chapters have a _lot_ of good infromation, and the recipe instructions are clear.&#xD;&#xA;&#xD;&#xA;Nowadays, I'd seriously consider Alton Brown's _I'm Only Here for the Food_. That doesn't rise to an actual recommendation, as I've only browsed through it rather than diving in deeply. For that matter, you could do worse than a box set of &quot;Good Eats&quot; DVDs...." />
  <row Id="20357" PostHistoryTypeId="2" PostId="9934" RevisionGUID="eadb18ac-bb24-492b-b481-24a300d3d266" CreationDate="2010-12-09T20:01:15.333" UserId="3747" Text="I am a beginner cook/baker, but with alot of interest in primarily eating food but I plan on expanding into making great food aswell!&#xD;&#xA;&#xD;&#xA;I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:&#xD;&#xA;&#xD;&#xA; - 13 dl wheat flour&#xD;&#xA; - 5 dl clean, cold water&#xD;&#xA; - salt, some olive oil&#xD;&#xA;&#xD;&#xA;&gt; Mix, knead, allow the bread to rise to double size in a cool environment. Bake at 275 C.&#xD;&#xA;&#xD;&#xA;Now, the first time I made this, I was surprised how well it went. Pretty decent crust, hard but not burnt, easily done and so forth. I noticed however that after a short while the crust was soft. I stored it in plastic bags.&#xD;&#xA;&#xD;&#xA;The second time I did it, which to me was very consistent with my first attempt, the crust was soft from the beginning, even though the bread was approaching a color of brown almost burnt.&#xD;&#xA;&#xD;&#xA;What techniques should I know of that can improve the crust? Store bread in paper bags would probably help the crust stay hard, but is there anything else? Am I doing anything completely wrong?&#xD;&#xA;&#xD;&#xA;Thanks. I tried to search the site but I find it is not entirely easy to find what you are looking for." />
  <row Id="20358" PostHistoryTypeId="1" PostId="9934" RevisionGUID="eadb18ac-bb24-492b-b481-24a300d3d266" CreationDate="2010-12-09T20:01:15.333" UserId="3747" Text="How to achieve great baguette crusts" />
  <row Id="20359" PostHistoryTypeId="3" PostId="9934" RevisionGUID="eadb18ac-bb24-492b-b481-24a300d3d266" CreationDate="2010-12-09T20:01:15.333" UserId="3747" Text="&lt;baking&gt;&lt;bread&gt;&lt;crust&gt;" />
  <row Id="20362" PostHistoryTypeId="2" PostId="9936" RevisionGUID="e7e375a5-133f-4bc0-911b-089c49587ad5" CreationDate="2010-12-09T20:08:57.390" UserId="3489" Text="I can't believe no one has mentioned either of these: (my kids and I are suckers for pictures)&#xD;&#xA;&#xD;&#xA; - [*Better Homes and Gardens New Cook&#xD;&#xA;   Book*][1] - great hardback / binder&#xD;&#xA;   style&#xD;&#xA; - [*Betty Crocker's Picture Cookbook*][2] - mix of the old-fashioned and modern&#xD;&#xA;&#xD;&#xA;I inherited a Betty Crocker preference from a really old book given to me by my grandma, bless her soul. And, *Better* is a great little variety book, perhaps targeted more for beginners; the kids love looking through this one in the afternoon now and again, to help decide that great age-old question: &quot;What's for dinner?&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Better-Homes-Gardens-Cook-Plaid/dp/0470556862/ref=pd_sim_b_5&#xD;&#xA;  [2]: http://www.amazon.com/Crockers-Picture-Cookbook-Crocker-Editors/dp/0028627717/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1291924853&amp;sr=1-1" />
  <row Id="20363" PostHistoryTypeId="2" PostId="9937" RevisionGUID="eab6563f-cb49-4605-a585-ca9b6b10ae94" CreationDate="2010-12-09T20:15:33.583" UserId="1816" Text="My knowledge of how to make bread is almost entirely from [The Bread Baker's Apprentice][1], which cannot be praised too highly.&#xD;&#xA;&#xD;&#xA;To make a crackling crisp bread crust, preheat your oven to as high as it will go with a pizza stone inside and a heat resistant pan capable of holding 8 fl. oz. of water elsewhere on the rack or on another rack (I do mine on the rack below).  Shape your baguette on a pizza peel or cookie sheet (not a jelly roll pan with sides) on top of lots of cornmeal.  As your oven is close to being done preheating, boil 8 fl. oz. of water (doing this in a tea kettle works well.  &#xD;&#xA;&#xD;&#xA;When the oven has preheated slide the baguette or baguettes off of your pizza peel/cookie sheet directly onto your pizza stone.  Pour the 8 fl. oz. of boiling water into the pan.  Using a spray bottle, mist the sides of your oven with steam.  Do all this as quickly as possible to avoid loosing heat.&#xD;&#xA;&#xD;&#xA;After 30 seconds, mist the sides again.  Repeat once more.  Then turn the temperature down to whatever is appropriate.&#xD;&#xA;&#xD;&#xA;Not only will this technique promote a great crust, it will also promote oven spring which improves both taste and texture in your bread.&#xD;&#xA;&#xD;&#xA;Cool your bread completely (recipes usually call for 30 minutes but up to 2 hours) on a wire rack.  This will remove any sensation of doughiness as the cooking process completes.  It also keeps the bread from sweating, which is what it was doing in plastic bags.  Store in a cool dry place, preferably a brown paper bag.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" />
  <row Id="20364" PostHistoryTypeId="5" PostId="9934" RevisionGUID="20a43e4c-dafb-43d6-bf4d-542f7ab9b8ff" CreationDate="2010-12-09T20:15:58.153" UserId="1816" Comment="deleted 152 characters in body" Text="I have baked baguettes a few times, the recipe I used was something from the net which might or might not be good. It went like this:&#xD;&#xA;&#xD;&#xA; - 13 dl wheat flour&#xD;&#xA; - 5 dl clean, cold water&#xD;&#xA; - salt, some olive oil&#xD;&#xA;&#xD;&#xA;&gt; Mix, knead, allow the bread to rise to double size in a cool environment. Bake at 275 C.&#xD;&#xA;&#xD;&#xA;Now, the first time I made this, I was surprised how well it went. Pretty decent crust, hard but not burnt, easily done and so forth. I noticed however that after a short while the crust was soft. I stored it in plastic bags.&#xD;&#xA;&#xD;&#xA;The second time I did it, which to me was very consistent with my first attempt, the crust was soft from the beginning, even though the bread was approaching a color of brown almost burnt.&#xD;&#xA;&#xD;&#xA;What techniques should I know of that can improve the crust? Store bread in paper bags would probably help the crust stay hard, but is there anything else? Am I doing anything completely wrong?&#xD;&#xA;&#xD;&#xA;I tried to search the site but I find it is not entirely easy to find what you are looking for." />
  <row Id="20365" PostHistoryTypeId="2" PostId="9938" RevisionGUID="7f11e5ae-7551-4c3a-a873-aa5ddc92ffd4" CreationDate="2010-12-09T20:23:51.190" UserId="3489" Text="The accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade.&#xD;&#xA;&#xD;&#xA;Basically, [Creole][1] is a much broader term with a longer history. While it is perhaps inaccurate to say [Cajun][2] is a 'subset' area and culinary style, it is more geographically- and flavor-specific than just saying Creole. The history of people and region identified as Creole (on the American continents) goes back a long ways, and Cajun is a more recent phenomenon. Creole can also refer to other peoples and regions other than just in the South/Central parts of North America, though such use in the United States is a distant memory.&#xD;&#xA;&#xD;&#xA;In the past century, the &quot;Cajun&quot; term has certainly attained an independent status as a self-identified people, region, and flavor -- the last no doubt owing to the flavor potency of their offerings. Which offerings, in my opinion, when consumed, are nearly always exquisitely enjoyable examples of perfection in the experience of food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Creole&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cajun" />
  <row Id="20366" PostHistoryTypeId="2" PostId="9939" RevisionGUID="157d7226-00f4-4c78-9dcb-90f26a67385c" CreationDate="2010-12-09T20:48:59.110" UserId="3348" Text="I learned quite a lot from Julia Child's *The Way to Cook.* It's a large-format book, and gives very good explanations about the how and the why, often with very clear photos of procedures. It works from the master recipe concept--if you are in a section about white sauces, you'll first learn how to make a basic bechamel, and then be presented with variations on it that all start with bechamel.&#xD;&#xA;&#xD;&#xA;It is very French focused, but sticks mostly to simple, basic dishes (covering all traditional courses: appetizers, soups, salads, mains, desserts) that you can use as a great base to expand from, without being this 3-inch-thick tome. It won't show you how to do international cuisine like *The Joy* increasingly does, but the &quot;how to&quot; aspect is terrific.&#xD;&#xA;&#xD;&#xA;I suppose the French focus might be off-putting for someone who knows absolutely nothing about cooking, on the idea that she might find the idea of French food as too fancy, too fattening or just intimidating. But it is really just a basic grounding in the most common way of handling the foods we all know.&#xD;&#xA;&#xD;&#xA;I hope you have luck with your friend, whatever book you choose. In my experience, people who reach &quot;a certain age&quot; without having learned anything about cooking rarely have all that much interest and are frustrating students at best. But I'm sure there are plenty who just need help over a roadblock (like never having HAD to cook) and then take to it like fish to water." />
  <row Id="20367" PostHistoryTypeId="6" PostId="1161" RevisionGUID="40f91bf0-ba13-4fb0-a708-895724e6e0db" CreationDate="2010-12-09T21:28:12.510" UserId="41" Comment="edited tags" Text="&lt;cajun-cuisine&gt;&lt;american-cuisine&gt;" />
  <row Id="20368" PostHistoryTypeId="6" PostId="1161" RevisionGUID="d2ccb459-298b-4af2-b80d-c93aec6ede31" CreationDate="2010-12-09T21:28:57.283" UserId="41" Comment="edited tags" Text="&lt;american-cuisine&gt;&lt;cajun-cuisine&gt;" />
  <row Id="20369" PostHistoryTypeId="2" PostId="9940" RevisionGUID="1f905994-9685-4fcd-92d6-dbbcd986c1ff" CreationDate="2010-12-09T21:29:28.653" UserId="15" Text="For someone who can't cook, doesn't know their way around a kitchen, and could use help with basic food cooking techniques as well, [the Starving Students' Cookbook][1] fits the bill well. It is a very approachable book that breaks itself out into types of meals, and then ingredients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Starving-Students-Cookbook-Dede-Hall/dp/0446679615/ref=sr_1_43?ie=UTF8&amp;qid=1291929713&amp;sr=8-43&#xD;&#xA;  [2]: http://i.stack.imgur.com/a4wa0.jpg" />
  <row Id="20371" PostHistoryTypeId="2" PostId="9941" RevisionGUID="6f0f6f22-1569-4304-9f87-b915f7bae189" CreationDate="2010-12-09T21:31:40.150" UserId="3348" Text="*The Way to Cook* by Julia Child is a great basic reference, and I use it all the time for that &quot;how do I make a...&quot; question. I don't use it much for recipes anymore, but when I can't remember the proportions for flour and fat in a roux, I go here first." />
  <row Id="20372" PostHistoryTypeId="2" PostId="9942" RevisionGUID="d6cd217a-5c4c-4a5e-a4ff-e3ea0191bec7" CreationDate="2010-12-09T21:43:06.337" UserId="3630" Text="Crusty breads always need steam to promote crust. Normally you bake the first cycle for 10 minutes with as much humidity as you can possibly get, then for the last 20 minutes or so you want to void all moisture, which will then make a thick, robust crust.  Remember, the more hydration the better.&#xD;&#xA;" />
  <row Id="20373" PostHistoryTypeId="5" PostId="9940" RevisionGUID="8f2b38f0-4c52-4cd9-9072-37c516e1dfaa" CreationDate="2010-12-09T21:43:59.417" UserId="15" Comment="added a personal note on why this book covers the question; deleted 1 characters in body" Text="For someone who can't cook, doesn't know their way around a kitchen, and could use help with basic food cooking techniques as well, [the Starving Students' Cookbook][1] fits the bill well. It is a very approachable book that breaks itself out into types of meals, and then ingredients. (I forgot to mention, one of the ideal parts about this book for those learning to cook is the 'starving' part. This book doesn't use expensive ingredients frequently that make you cry when your alfredo clots irrevocably.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Starving-Students-Cookbook-Dede-Hall/dp/0446679615/ref=sr_1_43?ie=UTF8&amp;qid=1291929713&amp;sr=8-43&#xD;&#xA;  [2]: http://i.stack.imgur.com/a4wa0.jpg" />
  <row Id="20378" PostHistoryTypeId="2" PostId="9945" RevisionGUID="7d37a529-4a48-4617-8464-c79e3bd4f74b" CreationDate="2010-12-09T22:19:48.673" UserId="3432" Text="To add to what the others have said about adding steam in to the baking process, which is very important with baguettes.&#xD;&#xA;&#xD;&#xA;Baguettes benefit from a decent tray to cook them on, specially made trays are easy enough to obtain, the mesh variety allow steam to get to more sides easily.&#xD;&#xA;&#xD;&#xA;![Baguette Tray][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/RbE9M.jpg" />
  <row Id="20380" PostHistoryTypeId="5" PostId="9938" RevisionGUID="2ed10a02-946a-4d9f-8bf0-cb7f3a6eda48" CreationDate="2010-12-09T22:25:20.213" UserId="3489" Comment="added 11 characters in body" Text="The previously accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade.&#xD;&#xA;&#xD;&#xA;Basically, [Creole][1] is a much broader term with a longer history. While it is perhaps inaccurate to say [Cajun][2] is a 'subset' area and culinary style, it is more geographically- and flavor-specific than just saying Creole. The history of people and region identified as Creole (on the American continents) goes back a long ways, and Cajun is a more recent phenomenon. Creole can also refer to other peoples and regions other than just in the South/Central parts of North America, though such use in the United States is a distant memory.&#xD;&#xA;&#xD;&#xA;In the past century, the &quot;Cajun&quot; term has certainly attained an independent status as a self-identified people, region, and flavor -- the last no doubt owing to the flavor potency of their offerings. Which offerings, in my opinion, when consumed, are nearly always exquisitely enjoyable examples of perfection in the experience of food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Creole&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cajun" />
  <row Id="20382" PostHistoryTypeId="2" PostId="9947" RevisionGUID="31018c19-5033-4668-89d2-c68276fba82f" CreationDate="2010-12-09T22:37:36.510" UserId="3489" Text="Any [Henckel][1] set is a really decent place to start, though not exactly inexpensive. The better sets are well worth it and will literally last a lifetime. My sister inherited and uses some blades that my mother had been using 20 years; they were very well cared for, and all still cut flawlessly.&#xD;&#xA;&#xD;&#xA;My favorite blade by far is their [Santoku][2] style chef's blade, which appears to be popular around here. I use it for vegetable prep such as squashes and potatoes, salsa chopping, cutting steaks from roasts, and even quick fat trimming from larger red meats (nothing too precise).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.j-a-henckels.com/en-US/Product-Range--sortiment/Cutlery--knives/Series-overview--serien.html&#xD;&#xA;  [2]: http://www.amazon.com/Zwilling-Henckels-7-Inch-Santoku-Hollow/dp/B0000DDVFV/ref=dp_cp_ob_k_title_0" />
  <row Id="20386" PostHistoryTypeId="2" PostId="9950" RevisionGUID="d8bf8b8d-83ed-47a7-9a6d-e1b48a6580c6" CreationDate="2010-12-10T00:20:00.043" UserId="3489" Text="Actually, I think the [answer][1] is very simple: **leave the lid OFF**.&#xD;&#xA;&#xD;&#xA;There's a lot of other answers here that may be missing a beginner's bad approach to boiling noodles. We often use a lid to decrease time to get to boiling, but once you add the dried pasta, don't put the lid back on. You should actually leave on high for a minute until boiling resumes, and then lower the heat. Some recipes actually call for turning the heat off. As an aside, though turning the heat off isn't my norm in practice, it's a great way to more precisely time perfectly &quot;al dente&quot; noodles (or more precisely reaching any desired texture, for that matter). Or, if you insist on having a lid on the pot for whatever reason, cant it so the steam can escape.&#xD;&#xA;&#xD;&#xA;leaving the lid on, with high heat, can actually cause other of starchy and/or &quot;glutenous&quot; things to boil over, such as oatmeal.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meninaprons.net/2006/08/how_to_avoid_boil_over_when_co.html" />
  <row Id="20387" PostHistoryTypeId="5" PostId="9901" RevisionGUID="d6e9facc-cda4-4962-854e-e21f15e63c8f" CreationDate="2010-12-10T00:28:24.347" UserId="3733" Comment="Added recipe details" Text="Last time I tried to make Chocolate eclairs (similar to cream puffs), the choux pastry just sat in the oven and basically fried.&#xD;&#xA;&#xD;&#xA;It didn't rise/grow and so I couldn't hollow out the shells.&#xD;&#xA;&#xD;&#xA;Any suggestions?&#xD;&#xA;&#xD;&#xA;Recipe was from _The Australian Women's Weekly Original Cookbook_ (Golden Press Pty Ltd, 1977) p. 204&#xD;&#xA;&#xD;&#xA;It is almost identical to the one published on their website http://aww.ninemsn.com.au/food/cookbooks/787237/chocolate-eclairs, with the exception that the cookbook recipe used 1C water and 1C plain flour." />
  <row Id="20388" PostHistoryTypeId="5" PostId="9950" RevisionGUID="c5e7c67d-0a17-430c-9a94-404beedc810b" CreationDate="2010-12-10T00:29:37.670" UserId="3489" Comment="reformatted" Text="Actually, I think the [answer][1] is very simple: **leave the lid OFF**.&#xD;&#xA;&#xD;&#xA;There's a lot of other answers here that may be missing a beginner's bad approach to boiling noodles. We often use a lid to decrease time to get to boiling, but once you add the dried pasta and fluff it to keep it from sticking together, don't return the lid back onto the pot.&#xD;&#xA;&#xD;&#xA;When cooking pasta, you should actually pay attention and leave on high for a minute (or so, depends on your rangetop) until boiling resumes, and then lower the heat. After that, your attention can wane until the final timer goes off - not that you should leave the house, haha.&#xD;&#xA;&#xD;&#xA;Some recipes actually call for turning the heat off at a point in the process to preparing noodles, similar to my favorite method of cooking corn on the cob, hard-boiled eggs, or even when boiling potatoes for mashed potatoes. As an aside, though turning the heat off isn't my norm in practice, it's a great way to more precisely time perfectly &quot;al dente&quot; noodles (or more precisely reaching any desired texture, for that matter). Or, if you insist on having a lid on the pot for whatever reason, cant it so the steam can escape.&#xD;&#xA;&#xD;&#xA;Leaving the lid on, with high heat, can actually cause other of starchy and/or &quot;glutenous&quot; things to boil over, such as oatmeal.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meninaprons.net/2006/08/how_to_avoid_boil_over_when_co.html" />
  <row Id="20389" PostHistoryTypeId="2" PostId="9951" RevisionGUID="f8a4418a-5bae-4e15-a0d5-2d07abe07a00" CreationDate="2010-12-10T01:28:27.537" UserId="41" Text="It's actually been a few years since I made éclairs, so I might be forgetting a few things, but here are my immediate reactions to the recipe:&#xD;&#xA;&#xD;&#xA;  * &quot;Plain flour&quot; (by which I assume they mean all-purpose flour) is not appropriate for choux paste.  You should be using bread flour (AKA &quot;strong flour&quot;), you need the extra gluten for this.  That is probably the most important reason why your choux paste didn't turn out right.&#xD;&#xA;&#xD;&#xA;  * The ratio of fat to water is off.  You want a 2:1 water:fat ratio.  Use 50 g of butter or shortening for every 100 mL of water.  For reference, if you're going to adjust the ratio then you also want to use approximately 2.4 eggs per 100 mL of water.  The recipe mentioned in the question is close, but slightly short, so be careful if scaling up.&#xD;&#xA;&#xD;&#xA;  * The ratio of flour to water is *blatantly* wrong, for *both* the posted recipe and what you say is the cookbook recipe, and you should never ever use volumetric measurements for flour in such a sensitive baking recipe.  You want to measure out 75 g of flour per 100 mL of water.  For a cup of water that's about 175 g of bread flour.  Don't even try to calculate the volume, *weigh it*.  This is extremely important, if you don't use enough flour then the choux paste won't fully gelatinize!&#xD;&#xA;&#xD;&#xA;  * A &quot;pinch&quot; of salt is probably OK at this small scale, but if you ever decide to scale up then you need to be accurate; use 2% salt (2 g per 100 mL of water).&#xD;&#xA;&#xD;&#xA;  * The recipe **is** correct in warning you against letting any of the water evaporate, and telling you to cook and stir the roux until it clears the side and forms balls when shaken.  You should also see a white film on the bottom of the pan.&#xD;&#xA;&#xD;&#xA;  * One thing that the recipe *doesn't* mention that is **extremely** important is that you need to wait for the roux to cool before adding the eggs.  Whole egg coagulates at 65° C (149° F) so it is absolutely imperative that the roux is cooler than that, otherwise you will end up with scrambled eggs.&#xD;&#xA;&#xD;&#xA;  * Make sure you completely incorporate the eggs.  Scrape the sides of the bowl if necessary.  And don't try to cut corners by adding all the eggs at once; you really need to add them one at a time, otherwise you'll end up with lumps.  Missing this probably won't cause failure to rise, but you don't want lumps, trust me.&#xD;&#xA;&#xD;&#xA;  * When you're done, you should have a paste that resembles the consistency of a meringue, but heavier.  That is, it holds its shape, even against gravity, but is still soft enough to spread.  I check with my finger.  If it's too stiff, you can add milk to soften it, but if it's not stiff enough, then you didn't get enough of the flour gelatinized and your paste is ruined.  (So don't overmilk!)&#xD;&#xA;&#xD;&#xA;  * I don't agree with their &quot;very hot oven, then lower the temperature to 180° C&quot; instruction.  180° C is a very low temperature for baking choux paste, and I don't think that the 10 minutes of &quot;very hot&quot; temperature (whatever that is) are going to compensate for it.  I have always baked choux paste shells at a straight 200° C (390° F) for 30 minutes.&#xD;&#xA;&#xD;&#xA;That's about it for tearing apart their choux paste recipe.  I'm not even going to *touch* their &quot;custard cream&quot; recipe, which is just not even remotely close to the chantilly cream that éclairs are supposed to have." />
  <row Id="20390" PostHistoryTypeId="2" PostId="9952" RevisionGUID="a6e7d1b9-deb5-4b37-8d0a-f049d5f2026d" CreationDate="2010-12-10T01:29:57.833" UserId="67" Text="There's two issues here -- the initial roux, and then cooking the roux to the required color (eg, if you're trying to get to a dark roux for gumbo or similar)&#xD;&#xA;&#xD;&#xA;Personally, for the initial combining, I like a wooden spatula, not a whisk.  I can basically smush everything together into a paste, then sort of chop it up into smaller bits to spread it across the bottom of the pan to cook more evenly.  (and I can get into the corners of my pans more easily when making sure I don't scorch it)&#xD;&#xA;&#xD;&#xA;For cooking past a blonde state, I'd defer to Alton Brown, who on the gumbo episode of Good Eats recommended doing it in the oven, rather than the stovetop, so it'd cook more evenly, and not require the frequent stirring to make sure you didn't burn it." />
  <row Id="20394" PostHistoryTypeId="2" PostId="9953" RevisionGUID="0bc689a0-aa23-4a15-a56f-66784ca1093a" CreationDate="2010-12-10T03:33:44.760" UserId="2125" Text="This is a silly question, but my wife will turn on the oven to preheat while she prepares stuff, but sometimes it takes her 15 minutes to 45 minutes before she puts things into the oven.&#xD;&#xA;&#xD;&#xA;Generally, how long does one need to preheat the oven before it's to the desired temp?  I know that this can easily be solved with a thermometer, but we don't have one." />
  <row Id="20395" PostHistoryTypeId="1" PostId="9953" RevisionGUID="0bc689a0-aa23-4a15-a56f-66784ca1093a" CreationDate="2010-12-10T03:33:44.760" UserId="2125" Text="How long to preheat oven?" />
  <row Id="20396" PostHistoryTypeId="3" PostId="9953" RevisionGUID="0bc689a0-aa23-4a15-a56f-66784ca1093a" CreationDate="2010-12-10T03:33:44.760" UserId="2125" Text="&lt;oven&gt;" />
  <row Id="20397" PostHistoryTypeId="2" PostId="9954" RevisionGUID="41dea7ab-ce1c-4f85-a675-5654dbd2f4a9" CreationDate="2010-12-10T03:39:26.050" UserId="2125" Text="I would recommend Alton Brown's *[Good Eats: The Early Year][1]*. You'll learn recipes and you'll also learn the science behind cooking. It's also an entertaining cookbook. It has recipes and techniques from his show Good Eats.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/eaUGah" />
  <row Id="20398" PostHistoryTypeId="2" PostId="9955" RevisionGUID="421a1ad9-9fe7-4d50-bdbd-450944c36200" CreationDate="2010-12-10T03:40:50.463" UserId="3753" Text="Google fails me.&#xD;&#xA;&#xD;&#xA;I'm curious how many calories are burned away when you cook various kinds of alcohol...wines, liquors, beers (including lite beer).&#xD;&#xA;" />
  <row Id="20399" PostHistoryTypeId="1" PostId="9955" RevisionGUID="421a1ad9-9fe7-4d50-bdbd-450944c36200" CreationDate="2010-12-10T03:40:50.463" UserId="3753" Text="Cooking alcohol: how many calories are lost?" />
  <row Id="20400" PostHistoryTypeId="3" PostId="9955" RevisionGUID="421a1ad9-9fe7-4d50-bdbd-450944c36200" CreationDate="2010-12-10T03:40:50.463" UserId="3753" Text="&lt;alcohol&gt;&lt;calories&gt;" />
  <row Id="20401" PostHistoryTypeId="2" PostId="9956" RevisionGUID="cc389614-971b-4318-9726-5840d25a41be" CreationDate="2010-12-10T04:04:08.593" UserId="3348" Text="It depends on how much alcohol there is relative to other things--sugars primarily, as they are about the only calorific part of most alcoholic beverages once the alcohol is gone (alcohol is the most calorific part for sure). You can use the alcohol proportion by volume (ABV) to approximate a little.&#xD;&#xA;&#xD;&#xA;Assuming equal amounts of each:&#xD;&#xA;&#xD;&#xA;Spirits don't leave much calorific stuff behind at all after the alcohol is gone because they're mostly alcohol. Alcohol by volume is between 40 and 60 percent in most cases.&#xD;&#xA;&#xD;&#xA;Wine leaves a bit more, as there is more unfermented sugar remaining in the beverage you buy, but there's still not a heck of a lot. It depends on how dry the wine is. Alcohol by volume is between 6 and 9 percent mostly.&#xD;&#xA;&#xD;&#xA;Beer can leave quite a bit, as many have significant amounts of unfermented/unfermentable sugar. This can be where ABV lets you down for estimating--high alcohol beers are also often high in unfermentable sugar too, so when the alcohol goes you're still left with quite a few calories. ABV can be anything from 2 to 10 percent, with the majority clustering around 2.5 percent. Lite beers are usually pretty low in alcohol and also pretty dry, meaning low residual sugars too.&#xD;&#xA;&#xD;&#xA;A gray area is liqueurs and the like. Many are fairly high in alcohol by volume, but also heavy on sugars." />
  <row Id="20402" PostHistoryTypeId="2" PostId="9957" RevisionGUID="0852c71a-ab5a-4839-80c9-45bf47458095" CreationDate="2010-12-10T04:20:05.233" UserId="3348" Text="This depends on a lot of things. &#xD;&#xA;&#xD;&#xA;The idea of preheating is that you want to get all the surfaces inside your oven (walls, floor, door, racks) up to the desired cooking temperature. This makes for more even temperatures throughout the oven, and gives a little thermal mass so you don't lose ALL your heat when you open the door for a few seconds or put something cold in there.&#xD;&#xA;&#xD;&#xA;Then there's the question of what you're putting in the oven. An aluminum sheet with a few room temperature cookies on it won't pull the temperature in the oven down like a 25 pound turkey that's 40 degrees inside. You want to be more careful to do a complete preheat if you're going to be soaking up a lot of your starting heat.&#xD;&#xA;&#xD;&#xA;Our oven, which has a large baking stone in the bottom all the time, takes a while to get uniformly up to temperature, even after the oven says it's preheated, because the stone doesn't heat up as fast as the rest of the surfaces. It takes at least 20 minutes after the &quot;I'm fully heated&quot; beep before it's fully up to temp. We have problems with things baking poorly if we don't preheat for quite a while, but on the upside, if we put a cold roast in or open the door a lot, the temperature in the oven stays pretty high.&#xD;&#xA;&#xD;&#xA;If your oven is lightweight, flimsy or drafty, it may be as hot as it's going to get the moment the preheat alert goes off.&#xD;&#xA;&#xD;&#xA;45 minutes is probably a lot more preheat than you'll need in almost any case. In some cases even 15 minutes is more than you need. It really depends on your oven and what you're putting in.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20403" PostHistoryTypeId="5" PostId="9957" RevisionGUID="80b574d6-0ff2-4f56-b689-0306b07557a3" CreationDate="2010-12-10T04:37:47.693" UserId="3348" Comment="clarification" Text="This depends on a lot of things. &#xD;&#xA;&#xD;&#xA;The idea of preheating is that you want to get all the surfaces inside your oven (walls, floor, door, racks) up to the desired cooking temperature. This makes for more even temperatures throughout the oven, and gives a little thermal mass so you don't lose ALL your heat when you open the door for a few seconds or put something cold in there.&#xD;&#xA;&#xD;&#xA;Then there's the question of what you're putting in the oven. An aluminum sheet with a few room temperature cookies on it won't pull the temperature in the oven down like a 25 pound turkey that's 40 degrees inside. You want to be more careful to do a complete preheat if you're going to be soaking up a lot of your starting heat.&#xD;&#xA;&#xD;&#xA;Our oven, which has a large baking stone in the bottom all the time, takes a while to get uniformly up to temperature, even after the oven says it's preheated, because the stone doesn't heat up as fast as the rest of the surfaces. It takes at least 20 minutes after the &quot;I'm fully heated&quot; beep before the stone is fully up to temp. We have problems with things baking poorly if we don't preheat for quite a while, but on the upside, if we put a cold roast in or open the door a lot, the temperature in the oven stays pretty high.&#xD;&#xA;&#xD;&#xA;If your oven is lightweight, flimsy or drafty, it may be as hot as it's going to get the moment the preheat alert goes off.&#xD;&#xA;&#xD;&#xA;45 minutes is probably a lot more preheat than you'll need in almost any case. In some cases even 15 minutes is more than you need. It really depends on your oven and what you're putting in.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20404" PostHistoryTypeId="5" PostId="9956" RevisionGUID="363efc60-a5d0-4605-80e5-51e99269ef9f" CreationDate="2010-12-10T04:45:01.457" UserId="3348" Comment="corrected ABV figures; deleted 3 characters in body" Text="It depends on how much alcohol there is relative to other things--sugars primarily, as they are about the only calorific part of most alcoholic beverages once the alcohol is gone (alcohol is the most calorific part for sure). You can use the alcohol proportion by volume (ABV) to approximate a little.&#xD;&#xA;&#xD;&#xA;Assuming equal amounts of each:&#xD;&#xA;&#xD;&#xA;Spirits don't leave much calorific stuff behind at all after the alcohol is gone because they're mostly alcohol. Alcohol by volume is between 40 and 60 percent in most cases.&#xD;&#xA;&#xD;&#xA;Wine leaves a bit more, as there is more unfermented sugar remaining in the beverage you buy, but there's still not a heck of a lot. It depends on how dry the wine is. Alcohol by volume is between 10 and 20 percent mostly.&#xD;&#xA;&#xD;&#xA;Beer can leave quite a bit, as many have significant amounts of unfermented/unfermentable sugar. This can be where ABV lets you down for estimating--high alcohol beers are also often high in unfermentable sugar too, so when the alcohol goes you're still left with quite a few calories. ABV can be anything from 4 to 20 percent, with the majority clustering around 5 percent. Lite beers are usually pretty low in alcohol and also pretty dry, meaning low residual sugars too.&#xD;&#xA;&#xD;&#xA;A gray area is liqueurs and the like. Many are fairly high in alcohol by volume, but also heavy on sugars.&#xD;&#xA;&#xD;&#xA;I should also point out that in many cooking applications, the calories added by the alcoholic beverage are fairly negligible, given the small amounts used relative to the number of servings. Even a Boeuf Bourguignon or Coq au Vin with a whole bottle of wine in it doesn't have all THAT much wine per serving--that whole bottle gets broken down into 6 or more servings, so each person gets less than a glass worth of alcohol-free wine calories. That probably averages something like 40 extra calories per serving." />
  <row Id="20405" PostHistoryTypeId="2" PostId="9958" RevisionGUID="bd538023-935a-4222-b881-e2afbe999f54" CreationDate="2010-12-10T04:48:51.400" UserId="2926" Text="Not all of the alcohol is burned off as you cook. I wish I could find the reference, but I remember reading that the alcohol volume levels off at about 5% no matter how long you cook it. The key is to reduce the total to a minuscule amount, or add a water-based liquid *after* boiling it down.&#xD;&#xA;&#xD;&#xA;Alcohol is [7 Calories per gram](http://en.wikipedia.org/wiki/Food_energy), which is higher than carbs but less than fat." />
  <row Id="20406" PostHistoryTypeId="2" PostId="9959" RevisionGUID="69c5736c-7da0-4973-8faf-7e1be33df7d4" CreationDate="2010-12-10T04:55:41.427" UserId="1854" Text="In some cases, you can slosh the pressure cooker around to get a sense of the ratio of liquid to solids inside. This gives rough estimates of progress for things like rice, beans, etc, but takes some practice." />
  <row Id="20408" PostHistoryTypeId="2" PostId="9960" RevisionGUID="53f69a1a-4db0-4121-bb9e-4ec32f74e55e" CreationDate="2010-12-10T05:15:18.100" UserId="3203" Text="Most ovens I have used take from 15 to 20 minutes to get to 180C (350F). Many ovens have an indicator light that glows while it is below temperature (i.e. when the elements are on) so just watch for that to go out, and your are at your desired temperature&#xD;&#xA;&#xD;&#xA;The key thing is that most modern ovens are well insulated and will not use much energy once at temperature and with nothing else to heat up, so going a bit longer isn't a big energy waster&#xD;&#xA;&#xD;&#xA;If you want to save energy have a queue of things to bake one after the other, as a significant amount of energy if used just getting the oven up to temperature. Electric ovens are from 3000 to 5000 Watts, so each warm up cycle uses approximately one kW&#xD;&#xA;" />
  <row Id="20409" PostHistoryTypeId="2" PostId="9961" RevisionGUID="0ef2c4e5-23a8-42fe-87f3-8f21068ca397" CreationDate="2010-12-10T05:28:17.747" UserId="3754" Text="Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) &#xD;&#xA;&#xD;&#xA;I've been roasting local chickens, and then deglasing with apple cider, but the cider is too sweet. Any suggestions for how to keep the cider, but make the dish more palatteable. Thanks." />
  <row Id="20410" PostHistoryTypeId="1" PostId="9961" RevisionGUID="0ef2c4e5-23a8-42fe-87f3-8f21068ca397" CreationDate="2010-12-10T05:28:17.747" UserId="3754" Text="Apple Cider is too sweet for gravy" />
  <row Id="20411" PostHistoryTypeId="3" PostId="9961" RevisionGUID="0ef2c4e5-23a8-42fe-87f3-8f21068ca397" CreationDate="2010-12-10T05:28:17.747" UserId="3754" Text="&lt;chicken&gt;&lt;roasting&gt;&lt;flavor&gt;&lt;apples&gt;" />
  <row Id="20412" PostHistoryTypeId="2" PostId="9962" RevisionGUID="72d22913-2d1b-4d9c-afab-20ee36e6b7ed" CreationDate="2010-12-10T05:33:39.473" UserId="60" Text="You can cut the apple cider with some apple cider vinegar. Adding a couple tablespoons of cider vinegar to 1 cup of apple cider should do the trick. &#xD;&#xA;&#xD;&#xA;You can also add a bit of mustard seed, whole or ground to give it some heat that can help combat the sweetness. I wouldn't add more than a pinch of ground mustard or a half tsp of whole seeds.&#xD;&#xA;&#xD;&#xA;I use this exact glaze on pork roasts all the time, but I've never tried it on chicken. Let me know how it is." />
  <row Id="20414" PostHistoryTypeId="5" PostId="9937" RevisionGUID="6d9bd94c-2b59-407c-a26a-d171c99b111c" CreationDate="2010-12-10T09:26:09.557" UserId="210" Comment="added missing parenthasis" Text="My knowledge of how to make bread is almost entirely from [The Bread Baker's Apprentice][1], which cannot be praised too highly.&#xD;&#xA;&#xD;&#xA;To make a crackling crisp bread crust, preheat your oven to as high as it will go with a pizza stone inside and a heat resistant pan capable of holding 8 fl. oz. of water elsewhere on the rack or on another rack (I do mine on the rack below).  Shape your baguette on a pizza peel or cookie sheet (not a jelly roll pan with sides) on top of lots of cornmeal.  As your oven is close to being done preheating, boil 8 fl. oz. of water (doing this in a tea kettle works well.)  &#xD;&#xA;&#xD;&#xA;When the oven has preheated slide the baguette or baguettes off of your pizza peel/cookie sheet directly onto your pizza stone.  Pour the 8 fl. oz. of boiling water into the pan.  Using a spray bottle, mist the sides of your oven with steam.  Do all this as quickly as possible to avoid loosing heat.&#xD;&#xA;&#xD;&#xA;After 30 seconds, mist the sides again.  Repeat once more.  Then turn the temperature down to whatever is appropriate.&#xD;&#xA;&#xD;&#xA;Not only will this technique promote a great crust, it will also promote oven spring which improves both taste and texture in your bread.&#xD;&#xA;&#xD;&#xA;Cool your bread completely (recipes usually call for 30 minutes but up to 2 hours) on a wire rack.  This will remove any sensation of doughiness as the cooking process completes.  It also keeps the bread from sweating, which is what it was doing in plastic bags.  Store in a cool dry place, preferably a brown paper bag.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688" />
  <row Id="20415" PostHistoryTypeId="2" PostId="9964" RevisionGUID="66310da7-4f49-47fc-b289-ece96acdcf1e" CreationDate="2010-12-10T09:44:02.110" UserId="3756" Text="Use a dry cider instead. In Sweden we also have lots of great apples and cider, but I have yet to find a really dry local variety. If you can get dry English or French cider, go for that instead. " />
  <row Id="20416" PostHistoryTypeId="2" PostId="9965" RevisionGUID="d3623781-8b57-4997-a987-d175a45406e9" CreationDate="2010-12-10T14:00:58.140" UserId="15" Text="Here is a [link to a distiller's page regarding boiling off during the distilling process][1]. &#xD;&#xA;He also has a calculation page for plugging in your specific variables (ie. ABV, etc).&#xD;&#xA;&#xD;&#xA;If you take for granted the Alcohol being 7cal/g, and use a formula like [100% - ABV% = [CBV%]], the CBV% (non-volatile caloric percent) can yield the calories you're stuck with (probably). This would be found with something like [ABV%*7cal/g = Acal]; then Tcal (total calories by volume) - Acal (alcohol calories) = remaining calories in less volatile components (fats being less able to be boiled off than alcohol).&#xD;&#xA;&#xD;&#xA;My math may be fuzzy and the formula may need re-worked, but basically you solve for (volatile) alcohol calories that will burn off (based on time cooked, using the O Chef graph or [the distillery calculator][2]), and then subtract them from the stable calories less likely to be cooked off.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homedistiller.org/theory.htm&#xD;&#xA;  [2]: http://homedistiller.org/calc.htm" />
  <row Id="20417" PostHistoryTypeId="2" PostId="9966" RevisionGUID="4fec6bed-d7b8-422c-9a17-d4ec781f4e34" CreationDate="2010-12-10T15:50:50.230" UserId="3760" Text="Are there any advantages to using a stove instead of oven?  As a woman of science, this is a question that has been lingering in my noggin for a very long time.&#xD;&#xA;&#xD;&#xA;The main points I'd like to see answers for are as follows:&#xD;&#xA;&#xD;&#xA;* Time&#xD;&#xA;* Heat Spread&#xD;&#xA;&#xD;&#xA;If possible, provide facts and examples to prove any advantages claimed.  I would prefer if answers are not provided as experiments that I can perform, because I have a very busy work schedule." />
  <row Id="20418" PostHistoryTypeId="1" PostId="9966" RevisionGUID="4fec6bed-d7b8-422c-9a17-d4ec781f4e34" CreationDate="2010-12-10T15:50:50.230" UserId="3760" Text="What are the advantages of using a stove instead of an oven?" />
  <row Id="20419" PostHistoryTypeId="3" PostId="9966" RevisionGUID="4fec6bed-d7b8-422c-9a17-d4ec781f4e34" CreationDate="2010-12-10T15:50:50.230" UserId="3760" Text="&lt;equipment&gt;&lt;food-science&gt;&lt;oven&gt;&lt;cooking-time&gt;&lt;stove&gt;" />
  <row Id="20420" PostHistoryTypeId="2" PostId="9967" RevisionGUID="76d7132e-10e8-4af5-b1ba-e576c907c3c0" CreationDate="2010-12-10T15:54:40.170" UserId="67" Text="Active monitoring &amp; maintenance:&#xD;&#xA;&#xD;&#xA;Because it's in view and not hidden away in an oven (blocking sight/sound/smell), you can more easily monitor it, and occassionally stir, etc.  Because of this, you can more safely put things under higher heat, as you're not just letting it sit, but can move things around so the stuff on the outside doesn't burn." />
  <row Id="20421" PostHistoryTypeId="2" PostId="9968" RevisionGUID="fb4f9aaf-2aca-4def-85f0-41020eec2142" CreationDate="2010-12-10T16:06:58.737" UserId="2196" Text="You could try to freeze the cooked bacon. Then quickly put it in a cold blender or coffee grinder. I don't like bacon that's well done I think it tastes burnt. Using this method will allow you to get it in a powder before the fat starts to melt. The ultimate would be to put the bacon in liquid nitrogen then blend it." />
  <row Id="20422" PostHistoryTypeId="2" PostId="9969" RevisionGUID="4c620810-9e9b-4247-9543-766a6d69f496" CreationDate="2010-12-10T17:20:45.563" UserId="3726" Text="Mark Bittman's *How to Cook Everything* is your best option. (As someone else pointed out, it's large, but it's also comprehensive.) Many recipes in it are extremely simple, some requiring as few as 4 ingredients. And they are basic--&quot;omelets,&quot; &quot;hamburgers&quot; &quot;chocolate chip cookies,&quot; etc. However, the book does contain some more complex recipes, so as your friend increases her skills, she can make impressive dishes. Though Betty Crocker is good, as is *Joy of Cooking* and several of Julia Child's books, I do think that they expect at least some knowledge of cooking terminology. It is possible to start from zero and become a fantastic cook. With your guidance, your friend is well on her way." />
  <row Id="20423" PostHistoryTypeId="2" PostId="9970" RevisionGUID="7556509e-90c0-40b2-b48b-44194c9aa509" CreationDate="2010-12-10T18:02:29.420" UserId="3491" Text="In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me thinking, what's stopping me from including tomatoes, since they are in fact a fruit? Are they just considered in practice to also be a vegetable, similar to wave-particle duality in that a photon exhibits properties of a wave and a particle? Are there any fruit salad recipes that include tomatoes?" />
  <row Id="20424" PostHistoryTypeId="1" PostId="9970" RevisionGUID="7556509e-90c0-40b2-b48b-44194c9aa509" CreationDate="2010-12-10T18:02:29.420" UserId="3491" Text="Fruit salad with tomatoes" />
  <row Id="20425" PostHistoryTypeId="3" PostId="9970" RevisionGUID="7556509e-90c0-40b2-b48b-44194c9aa509" CreationDate="2010-12-10T18:02:29.420" UserId="3491" Text="&lt;fruit&gt;&lt;tomatoes&gt;&lt;salad&gt;&lt;vegetable&gt;" />
  <row Id="20426" PostHistoryTypeId="6" PostId="9970" RevisionGUID="7d0c0737-9637-4031-97f9-cd25bedc7d22" CreationDate="2010-12-10T18:04:55.000" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;fruit&gt;&lt;tomatoes&gt;&lt;salad&gt;" />
  <row Id="20427" PostHistoryTypeId="2" PostId="9971" RevisionGUID="451f7cf5-c142-4835-9ab7-9da6dc863fc3" CreationDate="2010-12-10T18:06:06.213" UserId="3760" Text="When I make hard boiled eggs, I always use the oven.  This way, you can preheat to the exact temperature and they always cook the same.  What I usually do is place the eggs on the racks, and put something underneath in the unfortunate case one of them breaks.  I know not every ovens are the same, but this should allow for a more controlled environment.  Also, I have fit between 50 and 60 eggs in my oven at the same time, which is great for parties." />
  <row Id="20428" PostHistoryTypeId="2" PostId="9972" RevisionGUID="83945b6b-2852-4f19-98b9-033231d27ef7" CreationDate="2010-12-10T18:20:25.747" UserId="1393" Text="I have eaten a salad that included watermelon, tomatoes, feta and black olives. I thought it was... ok, not earth shattering. Also I made this [Cherry/Tomato bite][1], which is in that genre, and certainly was interesting from a taste perspective. There are no rules, you can do whatever you like, you just have to determine if it will taste good. Personally I don't think I'd like tomatoes in a &quot;standard&quot; fruit salad.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/08/cherry-tomato.html" />
  <row Id="20429" PostHistoryTypeId="2" PostId="9973" RevisionGUID="0ebcff2f-eb6f-46bd-b7a8-4f736cb22750" CreationDate="2010-12-10T18:24:11.217" UserId="41" Text="Stove tops:&#xD;&#xA;&#xD;&#xA;  * Cook by conduction;&#xD;&#xA;  * Send most of the heat to the surface of the food (good for searing, bad for thorough cooking);&#xD;&#xA;  * Can be adjusted very quickly, unless they're glass-top;&#xD;&#xA;  * Can cook food very quickly, because conduction is a very efficient method of heat transfer.&#xD;&#xA;&#xD;&#xA;Conventional ovens:&#xD;&#xA;&#xD;&#xA;  * Cook primarily by radiation, unless steaming or simmering in a covered vessel;&#xD;&#xA;  * Penetrate the food much more readily (good for even cooking);&#xD;&#xA;  * Take a relatively long time to adjust the temperature;&#xD;&#xA;  * Tend to have much longer cooking times because the heat disperses so much.&#xD;&#xA;&#xD;&#xA;So in general: Use the oven if you need slow, even cooking, or want to dry the food out.  Use the stovetop for searing, quick cooking, or if you need precise control over the heat (i.e. caramelizing sugar, stir-frying, etc.)." />
  <row Id="20430" PostHistoryTypeId="2" PostId="9974" RevisionGUID="27f693ca-6c80-4ac5-8849-e7d5fcc2e030" CreationDate="2010-12-10T18:33:07.680" UserId="1816" Text="[FoodPairing][1] suggests [raspberries, mangoes, and strawberries][2] as appropriate complements from the fruit group, as well as basil and peppermint for herbs and clementine peel oil for oil.  &#xD;&#xA;&#xD;&#xA;The clementine peel oil is the closest thing to citrus that appears, and I can see why.  Think of the taste of tomato with the taste of the fruits you listed.  Would you enjoy it?  If you would, go ahead and play around with it.&#xD;&#xA;&#xD;&#xA;If I were you and I was very attached to the tomato in fruit salad idea, I'd try some of the selects from FoodPairing or watermelon, or perhaps other berries.  Seems like some of those flavors would work quite a bit better.&#xD;&#xA;&#xD;&#xA;And to answer your question about tomatoes - I'd say they are in practice used as a vegetable so often that I've seen them classified that way by the official U. S. food pyramid website.&#xD;&#xA;&#xD;&#xA;  [1]: http://foodpairing.be&#xD;&#xA;  [2]: http://www.foodpairing.be/FoodPairable.aspx?f=Tomato" />
  <row Id="20431" PostHistoryTypeId="5" PostId="9970" RevisionGUID="d7d598f6-b863-46f0-bc4d-9f0f7e625a88" CreationDate="2010-12-10T18:42:09.527" UserId="1816" Comment="added 260 characters in body" Text="In a recent trip to my local supermarket with the intention of purchasing items for a fruit salad, I picked up some oranges, bananas, lemons, grapefruit, and a few other select fruits. This got me thinking, what's stopping me from including tomatoes, since they are in fact a fruit? Are they just considered in practice to also be a vegetable, similar to wave-particle duality in that a photon exhibits properties of a wave and a particle?&#xD;&#xA;&#xD;&#xA;If I were to make a fruit salad including tomatoes, what considerations should I use when determining how to go about it?  Would it make sense to use the fruit ingredients I listed, and if so why or why not?  Are there other fruits that particularly complement the flavors of tomatoes or are complimented by them?" />
  <row Id="20432" PostHistoryTypeId="2" PostId="9975" RevisionGUID="0d0d6626-130b-41d3-88e7-b7c7b93c5cdb" CreationDate="2010-12-10T18:49:04.073" UserId="3760" Text="I would suggest making your own cookbook.  Not only is it more personal, but you can tailor it to her needs.  I would suggest lots of recipes that you prepare and put in the oven, since these types of recipes usually involve setting a temperature and timer.  This is how I learned to cook most of my meals, and to this day, I still use the oven most often." />
  <row Id="20434" PostHistoryTypeId="2" PostId="9976" RevisionGUID="5b3c1ee6-9547-4155-9259-14eaf9c7eb30" CreationDate="2010-12-10T18:57:41.713" UserId="3113" Text="I agree with hobodave that you're overcooking the prawns. But, I would cook the veggies first and then let the prawns cook with them for the last 2 minutes of the veggie cooking time. &#xD;&#xA;&#xD;&#xA;One other thing I would suggest is to cut out the salting/marinade stage. The salt could be &quot;cooking&quot; the prawns and is most likely sucking some moisture out. &#xD;&#xA;&#xD;&#xA;You could also try reducing the amount of oil you're using, 1 tbs in a pan should be sufficient. " />
  <row Id="20435" PostHistoryTypeId="2" PostId="9977" RevisionGUID="6639af2f-4598-42ae-9c81-37b05ef8c110" CreationDate="2010-12-10T18:59:54.903" UserDisplayName="Eddie Moreno" Text="There's an article from MSNBC which quotes the Toddy company.  The Toddy company makes a device for easy brewing cold brewed coffee.  Apparently, in a side by side test of Toddy cold brewed with Star Buck's hot brewed, the caffeine content was ~30% less in cold brewed than in hot...  I'll go with that.  http://today.msnbc.msn.com/id/5728227" />
  <row Id="20436" PostHistoryTypeId="2" PostId="9978" RevisionGUID="94c17e23-fc67-4361-9ae2-bc47b5ce35a5" CreationDate="2010-12-10T19:29:10.127" UserId="231" Text="You are relying on very different forms of heat. Conduction vs Convection vs Radiation&#xD;&#xA;&#xD;&#xA; - [Heat transfer, and the first law of thermodynamics][1]&#xD;&#xA; - [Principles of Cooking][2]&#xD;&#xA; - [Basic Cooking Methods][3]&#xD;&#xA;&#xD;&#xA;What happens when you heat something? A number of things.&#xD;&#xA;&#xD;&#xA; - Proteins Coagulate&#xD;&#xA; - Starches Gelatinize&#xD;&#xA; - Sugars Caramelize&#xD;&#xA; - Water Evaporates&#xD;&#xA; - Fats Melt&#xD;&#xA;&#xD;&#xA;Depending on how you cook it, you're going to get different forms of each of those at different rates. On a stove, you can avoid too much moisture and fat from leaving your food by cooking it extremely quickly (in a stir-fry). . You can't sear something in an oven and you can't roast something on the stove. The two are simply not the same. Because fundamentally the two are not the same, you are not going to get the same results. It's really as simple as that. You can't take two methods and argue that you get the same results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://physics.bu.edu/~duffy/py105/notes/Heattransfer.html&#xD;&#xA;  [2]: http://www.how-to-cook-gourmet.com/principlesofcooking.html&#xD;&#xA;  [3]: http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm" />
  <row Id="20437" PostHistoryTypeId="2" PostId="9979" RevisionGUID="ea217b4e-e20e-42ac-8eba-4e6678d9f863" CreationDate="2010-12-10T19:34:09.497" UserDisplayName="Deanne " Text="When I first started cooking for myself in college I got the The Healthy College Cookbook (http://www.amazon.com/Healthy-College-Cookbook-Quick-Cheap/dp/1580171265). It was really great for a beginning for several reasons. First, it has a whole section on what foods and equipment you need to stock your own pantry so that you can cook for yourself regularly. You mentioned that this friend is living with her grandparents but at some point she'll have to figure this out and the book does a great explanation of what you absolutely need and what you might want in the future. It also breaks down each recipe into how quick it is and how cheap it is and there are a lot of recipes that are both cheap and quick to prepare. It gives a few variations for most of the dishes and the things it suggests are things that are easy to make for yourself but that you could also bring to a potluck or serve to friends at a dinner party. It was invaluable when I was learning to cook and then I gifted it to a friend who was learning to cook for himself. &#xD;&#xA;&#xD;&#xA;While I love Bittman's How to Cook Everything, it's pretty big and can be intimidating for someone who barely knows how to boil water. The Healthy College Cookbook was great because it was fairly small for a cookbook so it felt much more manageable to me when I had no idea how to do anything in a kitchen without a box. " />
  <row Id="20438" PostHistoryTypeId="5" PostId="9978" RevisionGUID="3b24422f-2acb-4b3d-814c-c24250b09f22" CreationDate="2010-12-10T19:37:14.597" UserId="231" Comment="added 9 characters in body" Text="You are relying on very different forms of heat. Conduction vs Convection vs Radiation&#xD;&#xA;&#xD;&#xA; - [Heat transfer, and the first law of thermodynamics][1]&#xD;&#xA; - [Principles of Cooking][2]&#xD;&#xA; - [Basic Cooking Methods][3]&#xD;&#xA;&#xD;&#xA;What happens when you heat something? A number of things.&#xD;&#xA;&#xD;&#xA; - Proteins Coagulate&#xD;&#xA; - Starches Gelatinize&#xD;&#xA; - Sugars Caramelize&#xD;&#xA; - Water Evaporates&#xD;&#xA; - Fats Melt&#xD;&#xA;&#xD;&#xA;Depending on how you cook it, you're going to get different forms of each of those at different rates. On a stove, you can avoid too much moisture and fat from leaving your food by cooking it extremely quickly (in a stir-fry). . You can't sear something in an oven and you can't roast something on the stove. The two are simply not the same. Because fundamentally the two are not the same, you are not going to get the same results. It's really as simple as that. You can't take two entirely methods and argue that you get the same results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://physics.bu.edu/~duffy/py105/notes/Heattransfer.html&#xD;&#xA;  [2]: http://www.how-to-cook-gourmet.com/principlesofcooking.html&#xD;&#xA;  [3]: http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm" />
  <row Id="20439" PostHistoryTypeId="2" PostId="9980" RevisionGUID="d102304d-8cb0-4e4a-be0e-0e3800f1d561" CreationDate="2010-12-10T19:38:55.890" UserDisplayName="Deanne " Text="It may be something about the recipe itself but often cakes sink in the middle because they rise too quickly in the over and then when the cake cools there isn't enough structure to support the middle. You can alleviate this problem fairly well by dropping the temperature you bake the cake at by about 25 degrees or so and then adding 10-15 minutes to the bake time.  " />
  <row Id="20440" PostHistoryTypeId="5" PostId="9978" RevisionGUID="6c634340-5ff2-4cfa-823b-71852f5f67e4" CreationDate="2010-12-10T19:44:11.777" UserId="231" Comment="edited body" Text="You are relying on very different forms of heat. Conduction vs Convection vs Radiation&#xD;&#xA;&#xD;&#xA; - [Heat transfer, and the first law of thermodynamics][1]&#xD;&#xA; - [Principles of Cooking][2]&#xD;&#xA; - [Basic Cooking Methods][3]&#xD;&#xA;&#xD;&#xA;What happens when you heat something? A number of things.&#xD;&#xA;&#xD;&#xA; - Proteins Coagulate&#xD;&#xA; - Starches Gelatinize&#xD;&#xA; - Sugars Caramelize&#xD;&#xA; - Water Evaporates&#xD;&#xA; - Fats Melt&#xD;&#xA;&#xD;&#xA;Depending on how you cook it, you're going to get different forms of each of those at different rates. On a stove, you can avoid too much moisture and fat from leaving your food by cooking it extremely quickly (in a stir-fry). . You can't sear something in an oven and you can't roast something on the stove. The two are simply not the same, because fundamentally the two are not the same, you are not going to get the same results. It's really as simple as that. You can't take two entirely methods and argue that you get the same results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://physics.bu.edu/~duffy/py105/notes/Heattransfer.html&#xD;&#xA;  [2]: http://www.how-to-cook-gourmet.com/principlesofcooking.html&#xD;&#xA;  [3]: http://culinaryarts.about.com/od/cookingmethods/a/dryheatmoist.htm" />
  <row Id="20441" PostHistoryTypeId="5" PostId="9979" RevisionGUID="359fdf16-6e74-4227-9bf1-d4cf68f1cff1" CreationDate="2010-12-10T19:50:56.643" UserId="210" Comment="made book title into a link" Text="When I first started cooking for myself in college I got the [The Healthy College Cookbook](http://www.amazon.com/Healthy-College-Cookbook-Quick-Cheap/dp/1580171265). It was really great for a beginning for several reasons. First, it has a whole section on what foods and equipment you need to stock your own pantry so that you can cook for yourself regularly. You mentioned that this friend is living with her grandparents but at some point she'll have to figure this out and the book does a great explanation of what you absolutely need and what you might want in the future. It also breaks down each recipe into how quick it is and how cheap it is and there are a lot of recipes that are both cheap and quick to prepare. It gives a few variations for most of the dishes and the things it suggests are things that are easy to make for yourself but that you could also bring to a potluck or serve to friends at a dinner party. It was invaluable when I was learning to cook and then I gifted it to a friend who was learning to cook for himself. &#xD;&#xA;&#xD;&#xA;While I love Bittman's How to Cook Everything, it's pretty big and can be intimidating for someone who barely knows how to boil water. The Healthy College Cookbook was great because it was fairly small for a cookbook so it felt much more manageable to me when I had no idea how to do anything in a kitchen without a box. " />
  <row Id="20442" PostHistoryTypeId="2" PostId="9981" RevisionGUID="fb00bf4c-aea0-49e4-8509-a20cf20bd9e5" CreationDate="2010-12-10T20:27:45.613" UserId="3760" Text="My oven has a convenient window on it.  It is very old and covered in soot.  I tried what many recommendations say and used water and baking soda together, but it did not cut through the grime.  Does anyone know how to get rid of this mess?" />
  <row Id="20443" PostHistoryTypeId="1" PostId="9981" RevisionGUID="fb00bf4c-aea0-49e4-8509-a20cf20bd9e5" CreationDate="2010-12-10T20:27:45.613" UserId="3760" Text="How can I clean my oven window?" />
  <row Id="20444" PostHistoryTypeId="3" PostId="9981" RevisionGUID="fb00bf4c-aea0-49e4-8509-a20cf20bd9e5" CreationDate="2010-12-10T20:27:45.613" UserId="3760" Text="&lt;cleaning&gt;" />
  <row Id="20445" PostHistoryTypeId="2" PostId="9982" RevisionGUID="caa5f61b-786e-4e91-893e-1f1e8b89f586" CreationDate="2010-12-10T20:33:33.720" UserId="60" Text="Oven cleaner will take that right off. If you're sensitive to nasty harmful fumes you can get the fume free kind. &#xD;&#xA;&#xD;&#xA;Make sure you follow the manufacturer's instructions to the letter, and make sure no kids or pets are around." />
  <row Id="20446" PostHistoryTypeId="2" PostId="9983" RevisionGUID="efb6e150-1153-4e91-b3e1-9712b2bb92b5" CreationDate="2010-12-10T20:59:35.133" UserId="3203" Text="It's easy - fruits have seeds, vegetables don't. There is nothing to argue about. It's just that we are used to something, it's hard to change&#xD;&#xA;&#xD;&#xA;e.g. Pumpkin is a fruit, many Americans enjoy pumpkin as a sweet desert&#xD;&#xA;&#xD;&#xA;Tomato dusted with powdered sugar instead on salt and left to sit a while take on an intense fruity flavour. I often ditch the seeds for presentation as they just get messy&#xD;&#xA;&#xD;&#xA;Try a light dusting of fresh ground/powdered juniper berry, especially if you are adding some alcoholic beverage to the dressing" />
  <row Id="20447" PostHistoryTypeId="2" PostId="9984" RevisionGUID="b73b3bea-cefe-434a-b887-b6f6f581932c" CreationDate="2010-12-10T21:20:34.540" UserId="1816" Text="Does your oven have a cleaning cycle?  I've had both good and bad experiences with cleaning cycles, but on some ovens they work quite well.  Even if they don't remove all the grime, they make it much easier to remove with water and gentle cleaners.&#xD;&#xA;&#xD;&#xA;Then again, I've used ovens where the self-cleaning cycle didn't do anything.  It depends." />
  <row Id="20448" PostHistoryTypeId="2" PostId="9985" RevisionGUID="7b75eab9-9707-4b3b-af94-c7f839ce5f61" CreationDate="2010-12-10T22:30:34.260" UserId="3491" Text="Depending on how dirty or modern your oven is, you'll have to balance the trade-offs of whether or not it's worth it to try cleaning it when you can buy a relatively inexpensive new oven instead. Figure out how much your time is worth, and if it's more than the cost of a new oven you probably shouldn't bother.&#xD;&#xA;&#xD;&#xA;Now, this sounds extreme, but if you're having a lot of trouble cleaning it, this option is worth keeping in mind. New ovens are also generally more performant by providing even heating and superior self-cleaning cycles (so you won't have to worry about this ever again!)" />
  <row Id="20449" PostHistoryTypeId="2" PostId="9986" RevisionGUID="b304d030-1de7-4786-98b7-5d867ee04db8" CreationDate="2010-12-10T22:52:47.897" UserId="263" Text="I just roasted a bunch of butternut squash for dinner and am getting to puree, but am noticing that some of the pieces have weird glue-looking spots.  It sort of looks like when water weeps out of the pores on the squash, only it's white and the consistency of silly putty.  They're very small spots (like the size of a straight pin head), and close to the skin on the flesh, on the cross-section.  I feel like I'm describing this poorly. Here's a picture:&#xD;&#xA;&#xD;&#xA;![squash][1]&#xD;&#xA;&#xD;&#xA;**My question**: Is this stuff safe to eat, or do I need to compost it and find something else for dinner?  I'd rather not give my whole family food poisoning!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ZEdx1.jpg" />
  <row Id="20450" PostHistoryTypeId="1" PostId="9986" RevisionGUID="b304d030-1de7-4786-98b7-5d867ee04db8" CreationDate="2010-12-10T22:52:47.897" UserId="263" Text="What are these spots on my butternut squash?" />
  <row Id="20451" PostHistoryTypeId="3" PostId="9986" RevisionGUID="b304d030-1de7-4786-98b7-5d867ee04db8" CreationDate="2010-12-10T22:52:47.897" UserId="263" Text="&lt;food-safety&gt;&lt;squash&gt;" />
  <row Id="20452" PostHistoryTypeId="2" PostId="9987" RevisionGUID="f2740df9-dcf6-4cc1-812c-fd76b0632f2e" CreationDate="2010-12-11T00:09:56.297" UserId="60" Text="I have seen those before when I have cooked squash; they seem more common when I microwave it. I _suspect_ they are just starchy deposits. I have always just wiped them off and eaten it anyway." />
  <row Id="20453" PostHistoryTypeId="2" PostId="9988" RevisionGUID="7103dc9a-50c6-447e-a4ed-c533c7cabeca" CreationDate="2010-12-11T01:28:17.417" UserId="3432" Text="I think it is worth remembering that there are a huge variety of tomatoes grown in the world and some of them are really very sweet and might be able to pass in certain fruit salad blends.&#xD;&#xA;&#xD;&#xA;But overcoming the *expectation factor* with regard to them is quite tricky.  Particularly as tomatoes contain quite high levels of glutamic acid (umami), which means fighting the inherent savoury quality." />
  <row Id="20454" PostHistoryTypeId="2" PostId="9989" RevisionGUID="f3b0b509-d458-4543-be62-2018143485e8" CreationDate="2010-12-11T01:37:12.757" UserId="3233" Text="Is there a special tool available just for cracking open pistachio nuts? I'm asking because as I have gotten older, I have developed severe arthritis and joint pains, making opening them with my fingers very painful. I've always loved pistachios and hate having to ask my wife to crack them open for me.&#xD;&#xA;&#xD;&#xA;I have tried using regular nut crackers, but the pistachio either slips out without cracking or the nut inside gets crushed." />
  <row Id="20455" PostHistoryTypeId="1" PostId="9989" RevisionGUID="f3b0b509-d458-4543-be62-2018143485e8" CreationDate="2010-12-11T01:37:12.757" UserId="3233" Text="Cracking open a pistachio" />
  <row Id="20456" PostHistoryTypeId="3" PostId="9989" RevisionGUID="f3b0b509-d458-4543-be62-2018143485e8" CreationDate="2010-12-11T01:37:12.757" UserId="3233" Text="&lt;nuts&gt;" />
  <row Id="20457" PostHistoryTypeId="2" PostId="9990" RevisionGUID="f8f5a64b-6379-470d-a88e-186495e0814d" CreationDate="2010-12-11T01:52:02.150" UserId="2460" Text="I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - though I can't quite fathom why swiss has holes, how they get there, etc" />
  <row Id="20458" PostHistoryTypeId="1" PostId="9990" RevisionGUID="f8f5a64b-6379-470d-a88e-186495e0814d" CreationDate="2010-12-11T01:52:02.150" UserId="2460" Text="Why does Swiss Cheese have holes?" />
  <row Id="20459" PostHistoryTypeId="3" PostId="9990" RevisionGUID="f8f5a64b-6379-470d-a88e-186495e0814d" CreationDate="2010-12-11T01:52:02.150" UserId="2460" Text="&lt;cheese&gt;" />
  <row Id="20460" PostHistoryTypeId="2" PostId="9991" RevisionGUID="e90c698b-b93d-412a-9e73-30862be93b95" CreationDate="2010-12-11T01:56:47.903" UserId="3634" Text="Those are called &quot;Eyes&quot; by cheese makers. The appear when bacteria convert lactic acid into propionic acid and carbon dioxide or metabolise citrate.&#xD;&#xA;&#xD;&#xA;These bacteria occur in diary product, tough they can also be added to the curd to get the characteristic eyes. See for example: &lt;a href=&quot;http://en.wikipedia.org/wiki/Propionibacterium_freudenreichii&quot;&gt;![alt text][1]&amp;nbsp;Propionibacterium freudenreichii&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/E8V7A.png" />
  <row Id="20461" PostHistoryTypeId="2" PostId="9992" RevisionGUID="425f9713-5ca9-4cd3-b159-0c4bb0d78d1e" CreationDate="2010-12-11T02:00:41.083" UserId="1670" Text="I use the pliers on my multi-tool for especially resistant pistachios, but I don't know if that is a really an answer for you because it requires fine positioning of the nut (so that the jaws come down on the seam near the base of the nut) and coordination between the hands--if you're in pain this may be nearly as difficult as other methods." />
  <row Id="20462" PostHistoryTypeId="5" PostId="9991" RevisionGUID="cea02f8f-4966-445c-a6f4-40acfdc66e53" CreationDate="2010-12-11T02:01:48.120" UserId="3634" Comment="deleted 61 characters in body" Text="Those are called &quot;Eyes&quot; by cheese makers. The appear when bacteria convert lactic acid into propionic acid and carbon dioxide or metabolise citrate.&#xD;&#xA;&#xD;&#xA;These bacteria occur in diary product, tough they can also be added to the curd to get the characteristic eyes. See for example: &lt;a href=&quot;http://en.wikipedia.org/wiki/Propionibacterium_freudenreichii&quot;&gt;Propionibacterium freudenreichii&lt;/a&gt;.&#xD;&#xA;" />
  <row Id="20463" PostHistoryTypeId="2" PostId="9993" RevisionGUID="d5c0291f-57d6-4b6f-9213-2664297c1dcf" CreationDate="2010-12-11T02:49:18.910" UserId="1415" Text="i usually use half of a previously-opened pistachio shell! use the tip of it as a bit of lever: slip it into the opening of the one you're working on, and rotate it, and it will open it as easy as pie. the downside is that you will be able to eat many, many more pistachios this way. i usually end up with a mouth raw from all the salt, haha." />
  <row Id="20464" PostHistoryTypeId="6" PostId="9981" RevisionGUID="de7fd79d-efb0-49cd-a197-e43d5bb9cb4b" CreationDate="2010-12-11T03:57:34.800" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;oven&gt;" />
  <row Id="20465" PostHistoryTypeId="5" PostId="9933" RevisionGUID="b62c7288-6416-474d-9773-8eefdff5f281" CreationDate="2010-12-11T06:10:37.200" UserId="3489" Comment="doh spelling" Text="[Cooking for Dummies][1].. 'nuf said?&#xD;&#xA;&#xD;&#xA;Further, I found that I like the process of this book, because it builds you up to some more complicated set of dishes to prepare instead of just a collection of easy recipes. Your post makes me think you're interested in starting out in cooking, but want to get better. Good luck :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cooking-Dummies-Bryan-Miller/dp/0764552503" />
  <row Id="20466" PostHistoryTypeId="2" PostId="9994" RevisionGUID="90f9e597-4fde-407b-9050-217f4d48f348" CreationDate="2010-12-11T06:28:06.323" UserId="2448" Text="I just cooked a huge batch of burrito filling.  Everything seemed okay, but then it turned out to have a really disgusting charcoal aftertaste.  I think maybe some burned bits got stirred in while I was cooking it.  Can you tell me how to remove the taste? I find it inedible, but it's about $50 dollars of ingredients.  Any advice would be hugely appreciated." />
  <row Id="20467" PostHistoryTypeId="1" PostId="9994" RevisionGUID="90f9e597-4fde-407b-9050-217f4d48f348" CreationDate="2010-12-11T06:28:06.323" UserId="2448" Text="How to remove a smokey/ charcoal taste from food?" />
  <row Id="20468" PostHistoryTypeId="3" PostId="9994" RevisionGUID="90f9e597-4fde-407b-9050-217f4d48f348" CreationDate="2010-12-11T06:28:06.323" UserId="2448" Text="&lt;flavor&gt;" />
  <row Id="20469" PostHistoryTypeId="2" PostId="9995" RevisionGUID="7d442784-0f4c-4f27-9da1-3ce33435162c" CreationDate="2010-12-11T06:38:26.020" UserId="1393" Text="I hate to be the bearer of bad news, but I don't think there is anything you can do to remove that flavor. It sounds like what is often described as &quot;scorched&quot; flavor. In restaurants, that is well known as the one flavor you can't mask, you just have to dump the whole batch and move on. You can feel free to take a shot at masking it with acid (lemon, vinegar, ...), salt, sugar, and spices, but I don't think it is going to work." />
  <row Id="20471" PostHistoryTypeId="2" PostId="9997" RevisionGUID="3b22da7f-a0c9-4a6c-8bfa-27c995d71505" CreationDate="2010-12-11T11:54:15.397" UserId="3772" Text="In general, I can recommend every single book written by Jamie Oliver: they all free you from the fear of doing anything *wrong*, instead he encourages you to try different things to get your own style of cooking.&#xD;&#xA;&#xD;&#xA;One book especially written for beginners is Jamie's Food Revolution ([Amazon][1]).&#xD;&#xA;&#xD;&#xA;`I intended to show the cover here but haven't got enough rep`&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jamies-Food-Revolution-Rediscover-Affordable/dp/1401323596/ref=sr_1_1?ie=UTF8&amp;qid=1292068111&amp;sr=8-1" />
  <row Id="20472" PostHistoryTypeId="2" PostId="9998" RevisionGUID="832b8f4a-dc50-44c0-a8ef-fa7a8f695a91" CreationDate="2010-12-11T15:14:26.583" UserId="324" Text="I don't know where this myth come from but there is no holes (or really tiny ones) in the majority of swiss cheese:&#xD;&#xA;&#xD;&#xA;Most famous ones :&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Gruyère][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Vacherin][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Emmental][3] (the only one with holes)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Tilsit][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Appenzeller][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gruyère_(cheese)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Vacherin&#xD;&#xA;  [3]: http://fr.wikipedia.org/wiki/Emmental&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Tilsit_cheese&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Appenzeller_(cheese)" />
  <row Id="20473" PostHistoryTypeId="2" PostId="9999" RevisionGUID="5cff14b3-81e0-45af-a6ba-68caf36e48c1" CreationDate="2010-12-11T15:55:47.853" UserId="3774" Text="I was looking at a recipe and it said I needed to add sugar, ginger, yeast and yeast nutrient and other stuff.&#xD;&#xA;&#xD;&#xA;I would have thought that it would be referring to the sugar, but can anyone confirm for me please.&#xD;&#xA;&#xD;&#xA;The recipe is for Ginger beer, if it helps.&#xD;&#xA;&#xD;&#xA;Thanks in advance,&#xD;&#xA;Mike " />
  <row Id="20474" PostHistoryTypeId="1" PostId="9999" RevisionGUID="5cff14b3-81e0-45af-a6ba-68caf36e48c1" CreationDate="2010-12-11T15:55:47.853" UserId="3774" Text="What is a nutrient for yeast?" />
  <row Id="20475" PostHistoryTypeId="3" PostId="9999" RevisionGUID="5cff14b3-81e0-45af-a6ba-68caf36e48c1" CreationDate="2010-12-11T15:55:47.853" UserId="3774" Text="&lt;yeast&gt;" />
  <row Id="20476" PostHistoryTypeId="2" PostId="10000" RevisionGUID="30074cc2-2ce4-4b0c-ae75-3ef210676c2c" CreationDate="2010-12-11T16:35:35.453" UserId="3416" Text="I found a [flourless chocolate cake ][1]  recipe that I want to try, it uses semisweet chocolate which I thought would have enough cocoa solids already but it calls for  cocoa powder, why is this?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-flourless-chocolate-cake-recipe/index.html" />
  <row Id="20477" PostHistoryTypeId="1" PostId="10000" RevisionGUID="30074cc2-2ce4-4b0c-ae75-3ef210676c2c" CreationDate="2010-12-11T16:35:35.453" UserId="3416" Text="Why is cocoa powder sometimes used in chocolate  cakes when chopped semisweet chocolate is already used?" />
  <row Id="20478" PostHistoryTypeId="3" PostId="10000" RevisionGUID="30074cc2-2ce4-4b0c-ae75-3ef210676c2c" CreationDate="2010-12-11T16:35:35.453" UserId="3416" Text="&lt;cake&gt;&lt;chocolate&gt;" />
  <row Id="20479" PostHistoryTypeId="2" PostId="10001" RevisionGUID="14441f87-b9dd-4bac-a9b4-a1a69f071e49" CreationDate="2010-12-11T16:38:41.610" UserId="67" Text="They're likely referring to di-ammonium phosphate, which is used in wine making and mead brewing, as it provides nitrogen to accelerate the yeast growth.&#xD;&#xA;&#xD;&#xA;I found a site giving [instructions for using egg whites][1] as a replacement, but it might be easier (and safer) to just go to a shop that specializes in brewing or wine making supplies and getting the right stuff.  (I have no idea how expensive it is, as I've never done it)&#xD;&#xA;&#xD;&#xA;Your other option would be to find an alternate recipe that doesn't call for it ... it might take longer to brew, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://davespicks.com/writing/mme/nutrient.html" />
  <row Id="20480" PostHistoryTypeId="2" PostId="10002" RevisionGUID="1985b49d-aadf-4d15-bb04-8da5f388bf95" CreationDate="2010-12-11T16:56:01.947" UserId="67" Text="You can't add too much chocolate into a cake, as you'll end up adding too much fat, which will change how the cake sets up.  They likely wanted more chocolate flavor than what they felt they could get from chocolate alone, and so opted to add cocoa powder as well." />
  <row Id="20481" PostHistoryTypeId="2" PostId="10003" RevisionGUID="feb4d7be-7c50-40c5-adb0-44e86b94e4b2" CreationDate="2010-12-11T17:18:00.327" UserId="15" Text="I am hoping to make two 3 quart casserole dishes worth of macaroni and cheese. The recipe I have calls for using two pounds of pasta, but doesn't indicate the volume of food that it will yield after cooking down, or after combining with sauce.&#xD;&#xA;&#xD;&#xA;Assuming I will use either small shells  or fusilli (haven't bought the pasta yet because I don't know how much I will need), how do i translate poundage of pasta to volume?" />
  <row Id="20482" PostHistoryTypeId="1" PostId="10003" RevisionGUID="feb4d7be-7c50-40c5-adb0-44e86b94e4b2" CreationDate="2010-12-11T17:18:00.327" UserId="15" Text="How do you calculate volume of pasta from its weight after cooking down?" />
  <row Id="20483" PostHistoryTypeId="3" PostId="10003" RevisionGUID="feb4d7be-7c50-40c5-adb0-44e86b94e4b2" CreationDate="2010-12-11T17:18:00.327" UserId="15" Text="&lt;pasta&gt;&lt;conversion&gt;" />
  <row Id="20484" PostHistoryTypeId="2" PostId="10004" RevisionGUID="5d512d71-0a68-4d34-b8c4-414aa7792acd" CreationDate="2010-12-11T17:33:49.933" UserId="3479" Text="Because of the different shapes, different pastas will occupy different volumes of space both before and after cooking.&#xD;&#xA;&#xD;&#xA;There are two answers that readily occur to me, one simple one more complex.&#xD;&#xA;&#xD;&#xA;The simple solution, of course, is just to make too much.  Cook your pasta, put in the casseroles with sauce or adding the sauce after, depending on your recipe, and if you have too much (you should, you planned for it) let it cool, add mayo, mustard, onion, some pickle relish and make pasta salad.  Or throw in soup.  Or ....&#xD;&#xA;&#xD;&#xA;Option two is to measure your pasta by volume when dry, assuming that it approximately doubles in size.  So you'll need to fill one of your casseroles with dry pasta, and that should give you enough to make two casseroles worth, once you have cooked the pasta." />
  <row Id="20488" PostHistoryTypeId="5" PostId="9490" RevisionGUID="b611efc8-5ee5-4254-b3c9-92c85ef7a614" CreationDate="2010-12-11T20:49:57.453" UserId="486" Comment="spelling" Text="A simple way might be to melt the butter in the same way you would do with chocolate. &#xD;&#xA;&#xD;&#xA;Fill a saucepan with water, bring it to the boil put a glass (pyrex) bowl on top with the butter in it. Reduce the heat to a simmer and wait. The net effect is that you're applying a gently heat to the contents of the bowl." />
  <row Id="20491" PostHistoryTypeId="2" PostId="10008" RevisionGUID="8f7aa443-74c6-443f-a827-40e69f85eee8" CreationDate="2010-12-11T22:26:35.970" UserId="950" Text="I bought ginger at the grocery store last week and kept it, unpeeled, in the fridge. Today I sliced it open and there is a ring of a blueish colour, instead of the yellow I was expecting. The ginger still smells like I'd expect (I haven't tried tasting it).&#xD;&#xA;&#xD;&#xA;Would this be safe for use (I was planning on putting some in a salad dressing), or should I toss it?" />
  <row Id="20492" PostHistoryTypeId="1" PostId="10008" RevisionGUID="8f7aa443-74c6-443f-a827-40e69f85eee8" CreationDate="2010-12-11T22:26:35.970" UserId="950" Text="My ginger turned blueish... is it safe?" />
  <row Id="20493" PostHistoryTypeId="3" PostId="10008" RevisionGUID="8f7aa443-74c6-443f-a827-40e69f85eee8" CreationDate="2010-12-11T22:26:35.970" UserId="950" Text="&lt;food-safety&gt;&lt;ginger&gt;" />
  <row Id="20494" PostHistoryTypeId="2" PostId="10009" RevisionGUID="afc45538-5b1d-4a74-a655-b25e8eeb4989" CreationDate="2010-12-11T22:41:49.227" UserDisplayName="xmaspast" Text="I used some today and noticed thee best before was 2004!&#xD;&#xA;Still alive and the biscuits were lovely.&#xD;&#xA;BB dates are only a guide, even bottled water has a best before date." />
  <row Id="20495" PostHistoryTypeId="2" PostId="10010" RevisionGUID="c634cb2d-4030-453b-8809-564145f748d9" CreationDate="2010-12-11T22:58:26.857" UserId="3348" Text="Having just returned from Hawaii, I actually have a possible answer for you. There is a type of ginger that you can get there (though it's not all that common, far as I could tell) that's called blue ginger. It's just like regular ginger, only it has the blue layer inside as you describe. There was a guy selling it at a roadside fruit stand when we were there.&#xD;&#xA;&#xD;&#xA;It should be absolutely safe to use." />
  <row Id="20496" PostHistoryTypeId="2" PostId="10011" RevisionGUID="d91b60f8-68ec-41cc-9e0b-35e8ba014f64" CreationDate="2010-12-11T23:35:39.633" UserId="3779" Text="I tried making &quot;Dark and Stormies&quot; out of Grewling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ganache came out grainy or almost spongy in appearance.&#xD;&#xA;&#xD;&#xA;I've never had this problem with ganache (although I'm aware that it is very common). I've also never used Grewling's technique for ganache. It has two primary differences:&#xD;&#xA;&#xD;&#xA; 1. The chocolate has to be tempered prior to using it for the ganache.&#xD;&#xA; 2. The chocolate is melted at 86 F (for white chocolate) before the cream is added.&#xD;&#xA;&#xD;&#xA;Normally, I would use chopped up unmelted chocolate and pour hot cream over it. I wanted to try Gewling's method, though.&#xD;&#xA;&#xD;&#xA;Attempt 1:&#xD;&#xA;&#xD;&#xA;I know the chocolate was over heated (probably to around 130-140) during tempering, but the chocolate didn't show any signs of burning.&#xD;&#xA;&#xD;&#xA;![pre-frame][1]&#xD;&#xA;![attempt 1][2]&#xD;&#xA;&#xD;&#xA;Attempt 2:&#xD;&#xA;&#xD;&#xA;This time the chocolate was kept at the right temperature. I also stirred the ganache slightly less. The result seems to be better, but still separated.&#xD;&#xA;&#xD;&#xA;![attempt 2][3]&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/W7q5J.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/UWzkw.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/H1zQo.jpg" />
  <row Id="20497" PostHistoryTypeId="1" PostId="10011" RevisionGUID="d91b60f8-68ec-41cc-9e0b-35e8ba014f64" CreationDate="2010-12-11T23:35:39.633" UserId="3779" Text="Separated, grainy ganache (Dark and Stormies from Grewlings's book)" />
  <row Id="20498" PostHistoryTypeId="3" PostId="10011" RevisionGUID="d91b60f8-68ec-41cc-9e0b-35e8ba014f64" CreationDate="2010-12-11T23:35:39.633" UserId="3779" Text="&lt;chocolate&gt;&lt;ganache&gt;" />
  <row Id="20499" PostHistoryTypeId="5" PostId="10010" RevisionGUID="84f0b857-ca9f-41a2-9e38-abbcff103312" CreationDate="2010-12-11T23:49:29.663" UserId="3348" Comment="added 157 characters in body" Text="Having just returned from Hawaii, I actually have a possible answer for you. There is a type of ginger that you can get there (though it's not all that common, far as I could tell) that's called blue ginger. It's just like regular ginger, only it has the blue layer inside as you describe. There was a guy selling it at a roadside fruit stand when we were there.&#xD;&#xA;&#xD;&#xA;It should be absolutely safe to use.&#xD;&#xA;&#xD;&#xA;edit: I found a link to somebody talking about it. [Hawaiian Blue Ginger][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hawaiianorganicginger.com/gingers/brother-bubba-baba/" />
  <row Id="20500" PostHistoryTypeId="2" PostId="10012" RevisionGUID="77b53b16-7d70-4056-a77c-f8573c8fd696" CreationDate="2010-12-12T00:39:12.113" UserId="243" Text="We've got a lemon tree and an overabundance of lemons at the moment. Aside from lemonade, what should I do with them?" />
  <row Id="20501" PostHistoryTypeId="1" PostId="10012" RevisionGUID="77b53b16-7d70-4056-a77c-f8573c8fd696" CreationDate="2010-12-12T00:39:12.113" UserId="243" Text="How would you use a lot of lemons?" />
  <row Id="20502" PostHistoryTypeId="3" PostId="10012" RevisionGUID="77b53b16-7d70-4056-a77c-f8573c8fd696" CreationDate="2010-12-12T00:39:12.113" UserId="243" Text="&lt;ingredients&gt;&lt;lemon&gt;" />
  <row Id="20504" PostHistoryTypeId="6" PostId="10012" RevisionGUID="38fc8b82-17d8-4a35-8d31-9dadf83fca4d" CreationDate="2010-12-12T01:14:35.047" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;lemon&gt;" />
  <row Id="20505" PostHistoryTypeId="2" PostId="10013" RevisionGUID="ba3cedaa-bb25-47c4-9dbe-373ff7c9b9ce" CreationDate="2010-12-12T01:35:36.083" UserId="3432" Text="Well there are a myriad of nice lemon recipes of course.  A decent lemon drizzle cake usually goes down well.&#xD;&#xA;&#xD;&#xA;However, if you really have a glut, consider making a batch or two of lemon curd, or even preserving/pickling them like the North Africans do.&#xD;&#xA;" />
  <row Id="20506" PostHistoryTypeId="2" PostId="10014" RevisionGUID="09e1da0b-4ee2-4559-85d2-d1029db2232a" CreationDate="2010-12-12T01:50:40.880" UserId="2283" Text="I would cook a lot of lemon recipes, make salad dressing, and juice the rest of the lemons and freeze the juice in ice cube trays, then onto freezer bags after they are set. If you are close to Seattle, WA I'll come over and pick a bushel or two. :)" />
  <row Id="20507" PostHistoryTypeId="2" PostId="10015" RevisionGUID="85750cce-a3ef-4125-8d66-fe54ac3661ce" CreationDate="2010-12-12T02:06:41.653" UserId="3478" Text="Homemade lemon bars are always a hit with my family. If you are a big pie fan, there is always lemon meringue pie.&#xD;&#xA;&#xD;&#xA;Lemon butter is always good paired with seafood. I am not sure how well it keeps since I have never personally made it, but thought I would give the suggestion." />
  <row Id="20508" PostHistoryTypeId="2" PostId="10016" RevisionGUID="d6df1474-633a-49df-8fa0-3f81bbbb6ea3" CreationDate="2010-12-12T02:16:30.463" UserId="3779" Text="Try making candied lemon slices or peel. You can use any regular candied orange peel/slice recipe. Since you probably want to use the whole lemon, check these out:&#xD;&#xA;&#xD;&#xA;http://userealbutter.com/2009/09/10/candied-lemon-slices-recipe/&#xD;&#xA;http://www.browniepointsblog.com/2009/01/12/recipe-the-best-candied-orange-slices-in-the-world/ &lt;-- takes two weeks (I'm trying it now)&#xD;&#xA;&#xD;&#xA;If you have extra peels:&#xD;&#xA;&#xD;&#xA;http://userealbutter.com/2007/10/09/candied-orange-peels-recipe/" />
  <row Id="20509" PostHistoryTypeId="2" PostId="10017" RevisionGUID="68082932-413d-4e69-811f-54366c4b8276" CreationDate="2010-12-12T02:23:41.970" UserId="3781" Text="I am about to cook a cake. &#xD;&#xA;&#xD;&#xA;I have bought the cake mix. Now, in the instructions, it says that I have to mix it with the vegetable oil and add egg. Unfortunately (or fortunately) I do not eat egg. &#xD;&#xA;&#xD;&#xA;So, what else can I add instead of egg which will ensure the consistency?" />
  <row Id="20510" PostHistoryTypeId="1" PostId="10017" RevisionGUID="68082932-413d-4e69-811f-54366c4b8276" CreationDate="2010-12-12T02:23:41.970" UserId="3781" Text="Cooking an eggless cake" />
  <row Id="20511" PostHistoryTypeId="3" PostId="10017" RevisionGUID="68082932-413d-4e69-811f-54366c4b8276" CreationDate="2010-12-12T02:23:41.970" UserId="3781" Text="&lt;cooking-techniques&gt;&lt;eggs&gt;&lt;cake&gt;" />
  <row Id="20512" PostHistoryTypeId="6" PostId="10017" RevisionGUID="683d2d43-d405-48a8-b271-370300e587b8" CreationDate="2010-12-12T02:39:24.910" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;cake&gt;" />
  <row Id="20513" PostHistoryTypeId="2" PostId="10018" RevisionGUID="526c0b49-e1bb-4fb3-a470-759601a897aa" CreationDate="2010-12-12T02:46:51.687" UserId="41" Text="Eggs are added to a cake primarily to help it rise, and to a limited extent to improve the moistness.  The lecithin in the yolk also has emulsifying properties.  For cakes, commercial egg replacers such as [Ener-G][1] will usually do the job nicely.&#xD;&#xA;&#xD;&#xA;There's also a dairy product called [QimiQ][2] that's used in all manner of recipes to substitute for eggs, especially when a recipe needs raw eggs.  It will also work well for cakes, although the substitution tends to be a little more involved.  Also, it's probably harder to obtain.&#xD;&#xA;&#xD;&#xA;I wouldn't substitute anything else in a cake.  I've heard of people substituting all manner of things in other baked goods like cookies, but with a cake, you really need it to rise and you need the wet ingredients to bind together with the fats, and the only single &quot;common&quot; ingredient that will do that is either egg or a commercial egg substitute.&#xD;&#xA;&#xD;&#xA;If you're *literally* about to bake this, as in you've got all your other ingredients already sitting in mixing bowls, and need to substitute the eggs with common ingredients you already have in your fridge or pantry, then I'm afraid you may have wasted your time (and your other ingredients).  But maybe somebody else will have some suggestions - guess it can't hurt to wait, given the alternative.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ener-g.com/egg-replacer.html&#xD;&#xA;  [2]: http://www.esf-uae.com/qimiq/home/what.asp" />
  <row Id="20514" PostHistoryTypeId="2" PostId="10019" RevisionGUID="722793f0-393c-49d0-9892-921052af73d5" CreationDate="2010-12-12T03:00:00.457" UserId="3479" Text="I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good.  Looking online it seems that it is a one for one replacement for extract, but I have not found a real difference online.  I haven't had the chance to try it in anything yet.&#xD;&#xA;&#xD;&#xA;What is the difference between bakery emulsion and a flavoring extract (there were other bakery emulsion flavors on the shelf, so it is not just lemon that comes this way)?  Are there certain types of recipes that benefit from emulsion over extract, and why?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20515" PostHistoryTypeId="1" PostId="10019" RevisionGUID="722793f0-393c-49d0-9892-921052af73d5" CreationDate="2010-12-12T03:00:00.457" UserId="3479" Text="What is bakery emulsion and how is it different from flavoring extract?" />
  <row Id="20516" PostHistoryTypeId="3" PostId="10019" RevisionGUID="722793f0-393c-49d0-9892-921052af73d5" CreationDate="2010-12-12T03:00:00.457" UserId="3479" Text="&lt;flavor&gt;&lt;lemon&gt;&lt;bakery&gt;" />
  <row Id="20517" PostHistoryTypeId="2" PostId="10020" RevisionGUID="a45665f4-7a5d-4dbc-8a29-fd62d445d19b" CreationDate="2010-12-12T03:00:08.083" UserId="27" Text="I made two kinds of cupcakes recently from [Who You Callin' Cupcake?][1] and both of them collapsed in the center. &#xD;&#xA;&#xD;&#xA;The cupcake that collapsed the most was the Devil's Food Cupcake. This contained:&#xD;&#xA;&#xD;&#xA; - all-purpose flour &#xD;&#xA; - sugar   &#xD;&#xA; - cocoa powder &#xD;&#xA; - baking soda  &#xD;&#xA; - salt  &#xD;&#xA; - canola oil  &#xD;&#xA; - vinegar &#xD;&#xA; - vanilla   &#xD;&#xA; - hot coffee&#xD;&#xA;&#xD;&#xA;I baked them in a dark cupcake pan with white paper liners. Why did this collapse and how can I stop this? &#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Who-You-Callin-Cupcake-Your-Face/dp/1569757399" />
  <row Id="20518" PostHistoryTypeId="1" PostId="10020" RevisionGUID="a45665f4-7a5d-4dbc-8a29-fd62d445d19b" CreationDate="2010-12-12T03:00:08.083" UserId="27" Text="How to stop cupcakes from collapsing?" />
  <row Id="20519" PostHistoryTypeId="3" PostId="10020" RevisionGUID="a45665f4-7a5d-4dbc-8a29-fd62d445d19b" CreationDate="2010-12-12T03:00:08.083" UserId="27" Text="&lt;baking&gt;" />
  <row Id="20521" PostHistoryTypeId="5" PostId="10011" RevisionGUID="9d3c6cb1-20bd-4e26-8230-9941c96c977d" CreationDate="2010-12-12T03:15:00.497" UserId="3779" Comment="added 3 characters in body; edited title" Text="I tried making &quot;Dark and Stormies&quot; out of Greweling's book (Chocolate and Confections). The center is a white chocolate ganache infused with vanilla and ginger and with rum. Both times I tried it, the ganache came out grainy or almost spongy in appearance.&#xD;&#xA;&#xD;&#xA;I've never had this problem with ganache (although I'm aware that it is very common). I've also never used Greweling's technique for ganache. It has two primary differences:&#xD;&#xA;&#xD;&#xA; 1. The chocolate has to be tempered prior to using it for the ganache.&#xD;&#xA; 2. The chocolate is melted at 86 F (for white chocolate) before the cream is added.&#xD;&#xA;&#xD;&#xA;Normally, I would use chopped up unmelted chocolate and pour hot cream over it. I wanted to try Geweling's method, though.&#xD;&#xA;&#xD;&#xA;Attempt 1:&#xD;&#xA;&#xD;&#xA;I know the chocolate was over heated (probably to around 130-140) during tempering, but the chocolate didn't show any signs of burning.&#xD;&#xA;&#xD;&#xA;![pre-frame][1]&#xD;&#xA;![attempt 1][2]&#xD;&#xA;&#xD;&#xA;Attempt 2:&#xD;&#xA;&#xD;&#xA;This time the chocolate was kept at the right temperature. I also stirred the ganache slightly less. The result seems to be better, but still separated.&#xD;&#xA;&#xD;&#xA;![attempt 2][3]&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/W7q5J.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/UWzkw.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/H1zQo.jpg" />
  <row Id="20522" PostHistoryTypeId="4" PostId="10011" RevisionGUID="9d3c6cb1-20bd-4e26-8230-9941c96c977d" CreationDate="2010-12-12T03:15:00.497" UserId="3779" Comment="added 3 characters in body; edited title" Text="Separated, grainy ganache (Dark and Stormies from Grewelings's book)" />
  <row Id="20523" PostHistoryTypeId="2" PostId="10022" RevisionGUID="a5f854af-5707-42c4-aaa3-03ebce864e19" CreationDate="2010-12-12T03:34:12.873" UserId="3479" Text="To answer your question about pressure cooker vs pan cooking, the answer is...it depends.&#xD;&#xA;&#xD;&#xA;You're right about the pressure cooker speeding things up.  And if your recipe is pretty basic, you probably won't notice much of a difference in flavor between your pressure cooker method and a slow pan cooking.&#xD;&#xA;&#xD;&#xA;But if there are a lot of spices and time for flavors to meld, maybe even different spices added over the cooking time, then the slow pan method is going to make a difference.  While the pressure cooker will make things cook faster, it won't necessarily make the flavors extract dramatically quicker, so you may find that the flavor hasn't really peaked in the shorter cooking time.  Or if you expect wine, for instance, to permeate into the meat, it will do more of that over a longer cooking time, than the short, but more intense time that your food spends in a pressure cooker.&#xD;&#xA;&#xD;&#xA;An easy way to decide might be to think about if you have one of those recipes that is &quot;better the next day&quot;.  That recipe is likely to benefit from the low slow pan cooking.&#xD;&#xA;&#xD;&#xA;In the end, your best bet is to make it twice, in a reasonably short space of time, and then decide for yourself.  &#xD;&#xA;&#xD;&#xA;But there are some days when you just need to get the food on the table, and as you've experienced, the pressure cooker is one of the greatest kitchen time savers I know." />
  <row Id="20524" PostHistoryTypeId="2" PostId="10023" RevisionGUID="26ae63b6-36a2-474c-b9d2-1120b36bd314" CreationDate="2010-12-12T04:08:38.620" UserId="201" Text="* Salad dressing (especially Caesar) &#xD;&#xA;* Iced tea&#xD;&#xA;* Marinades&#xD;&#xA;* Sauces, especially tomato sauces&#xD;&#xA;* Sautéed veggies&#xD;&#xA;* Stir fries&#xD;&#xA;&#xD;&#xA;(you can use lemon in pretty much anything that needs a bit of oomph)." />
  <row Id="20525" PostHistoryTypeId="2" PostId="10024" RevisionGUID="54b508de-554b-4782-948c-6b4371167b2a" CreationDate="2010-12-12T06:58:10.840" UserId="1393" Text="One strong possibility is that the recipe is overleavened, which will cause it to blow up fast and then collapse. [BakeWise (by Shirley Corriher)][1] recommends 1 teaspoon baking powder or 1/4 teaspoon baking soda per cup of flour as a guideline. If your recipe is much beyond that, suspect that is the issue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/ePY9U3" />
  <row Id="20526" PostHistoryTypeId="2" PostId="10025" RevisionGUID="e204bb9c-b52e-4d24-9d18-3be1012660aa" CreationDate="2010-12-12T07:12:53.457" UserId="1393" Text="&quot;Specially formulated for use in bakery products where exposure to heat during baking tends to flash-off flavors. The vegetable gums in the emulsion base helps to retain flavor during baking.&quot; (from: http://www.kitchenkrafts.com/product.asp_Q_pn_E_FL0930). Whether this is at all valid, I can't say. I'm skeptical." />
  <row Id="20527" PostHistoryTypeId="5" PostId="9998" RevisionGUID="8af8d678-c421-43fa-ba7c-d7b268d0c237" CreationDate="2010-12-12T08:32:42.707" UserId="60" Comment="English; added 5 characters in body" Text="I don't know where this myth come from but there are no holes (or really tiny ones) in the majority of Swiss cheese:&#xD;&#xA;&#xD;&#xA;Most famous ones :&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;* [Gruyère][1]&#xD;&#xA;* [Vacherin][2]&#xD;&#xA;* [Emmental][3] (the only one with holes)&#xD;&#xA;* [Tilsit][4]&#xD;&#xA;* [Appenzeller][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gruy%C3%A8re_(cheese)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Vacherin&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Emmental_(cheese)&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Tilsit_cheese&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Appenzeller_(cheese)" />
  <row Id="20528" PostHistoryTypeId="2" PostId="10026" RevisionGUID="4acee1c1-8277-42f7-9d10-b3e783c184e7" CreationDate="2010-12-12T13:14:26.437" UserId="905" Text="I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know that I need to soak them in water for a period X and then cook them for a period Y. I could not find conclusive answers for what X (varies from 4 to 24 hours) and Y (varies from 40m to 2h) should be.&#xD;&#xA;&#xD;&#xA;So what I need to know is:&#xD;&#xA;&#xD;&#xA;- how long should I soak them before cooking?&#xD;&#xA;- how long should I cook them?&#xD;&#xA;- are there other things to take into account (like adding salt when soaking, but not when cooking, or the other way around)?" />
  <row Id="20529" PostHistoryTypeId="1" PostId="10026" RevisionGUID="4acee1c1-8277-42f7-9d10-b3e783c184e7" CreationDate="2010-12-12T13:14:26.437" UserId="905" Text="How should I prepare dried chickpeas?" />
  <row Id="20530" PostHistoryTypeId="3" PostId="10026" RevisionGUID="4acee1c1-8277-42f7-9d10-b3e783c184e7" CreationDate="2010-12-12T13:14:26.437" UserId="905" Text="&lt;cooking-time&gt;&lt;chickpeas&gt;" />
  <row Id="20531" PostHistoryTypeId="2" PostId="10027" RevisionGUID="bc6ac796-50d7-4bf6-b9ca-726ec34e461c" CreationDate="2010-12-12T13:28:01.227" UserId="905" Text="Spraying will not work with a flower based dough. The thinnest you'll get a flower dough without it falling apart instantly is using a filo recipe. The reason for this is that [gluten need to be formed by kneading](http://www.howtodothings.com/food-drink/the-chemistry-of-bread-making) to keep the structure together.&#xD;&#xA;&#xD;&#xA;Batters work differently, they rely on proteïnes to keep their structure. If you look carefully at recipes for very thin crepes you'll notice that these contain more eggs. Even the thinnest crepe I ever got was not nearly as thin as you can get filo dough, but I never went for extreme proteïne content because I favor taste over presentation.&#xD;&#xA;&#xD;&#xA;If your structure needs to be thinner than what you can do with filo, you could experiment with pure egg white, slowly baked on non-stick surfaces. I've had some interesting accidents with egg white, so I know that in theory you can get it extremely thin. It will be much more delicate than filo dough though, so you should be prepared for some frustration...&#xD;&#xA;&#xD;&#xA;I guess that you don't need a sprayer for egg white, because you can apply it with a brush and it will spread evenly on its own.&#xD;&#xA;&#xD;&#xA;Good luck, and take some pictures when you succeed!" />
  <row Id="20532" PostHistoryTypeId="2" PostId="10028" RevisionGUID="04716ffc-622d-49ab-9f7d-da97a9212885" CreationDate="2010-12-12T13:56:19.177" UserId="67" Text="I'd be most likely to go with Orbling's suggestion for lemon curd to use it up in large batches, but some other items that might be useful, depending on what cuisines you typically cook:&#xD;&#xA;&#xD;&#xA;* [preserved lemon][1] (used in Moroccan cooking, basically just lemons &amp; salt, optional spices)&#xD;&#xA;* [limoncello][2] ([alternate procedure][3]) (sweetened lemon flavored alcohol)&#xD;&#xA;* [lemon granita][4] (sweetened lemon ice)&#xD;&#xA;&#xD;&#xA;Candying it works too, but I had way too much candied citron as a kid, so refuse to suggest that as a solution, as I can't stand the stuff.&#xD;&#xA;&#xD;&#xA;... also, after juicing lemons, toss a peel down the garbage disposal (if you have one) -- it's like a toothbrush, scraping things free and deodorizes, too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/how_to_make_preserved_lemons/&#xD;&#xA;  [2]: http://limoncelloquest.com/limoncello-articles/how-to-make-limoncello&#xD;&#xA;  [3]: http://www.foodnetwork.com/recipes/giada-de-laurentiis/limoncello-recipe/index.html&#xD;&#xA;  [4]: http://www.epicurious.com/recipes/food/views/Lemon-Granita-101906" />
  <row Id="20533" PostHistoryTypeId="2" PostId="10029" RevisionGUID="c2243700-3d19-49e4-97dc-686d6a05ffd3" CreationDate="2010-12-12T14:21:05.517" UserId="3432" Text="Chick peas are amongst the slowest of pulses to soak and cook I find.&#xD;&#xA;&#xD;&#xA;It depends what is happening to them afterwards and how old they are as to the required process.  If you need them in a canned state, then I would suggest a long soak, 24 hours is not unreasonable and I think at least an hour and a half cooking time.  Longer soaks do bring down the cooking time till soft, if you only soak them for a few hours they would need a lot longer cooking.&#xD;&#xA;&#xD;&#xA;An issue is that they tend to split if overcooked heavily, so it may be worth trying a few towards the end of cooking time, at least in your fingers for texture.&#xD;&#xA;&#xD;&#xA;Certain dishes like falafel I have seen asking for slightly undercooked chick peas, but generally you want them holding their shape and providing slight resistance, not mushy.&#xD;&#xA;&#xD;&#xA;Some people advocate adding bicarbonate of soda to the soaking water, as this speeds up the process.  It does, you can get away with 12 hours, but imparts a bitterness to them which I think is worth avoiding with a longer soak.&#xD;&#xA;&#xD;&#xA;As for salt, there are many schools of thought on this, most people advocate adding salt right at the end to avoid undue hardness.  That's all very well, but then they do not benefit that much from it.  I would suggest a happy medium, half way through cooking perhaps.  As I say, it depends what you are doing with them, sometimes a more firm bean is desirable with chick pea dishes.&#xD;&#xA;" />
  <row Id="20534" PostHistoryTypeId="5" PostId="10029" RevisionGUID="9cf4e857-d83e-4a92-8ae2-ee60e9b40942" CreationDate="2010-12-12T14:26:12.007" UserId="3432" Comment="added 168 characters in body" Text="Chick peas (garbanzo beans) are amongst the slowest of pulses to soak and cook I find.&#xD;&#xA;&#xD;&#xA;It depends what is happening to them afterwards and how old they are as to the required process.  If you need them in a canned state, then I would suggest a long soak, 24 hours is not unreasonable and I think at least an hour and a half cooking time.  Longer soaks do bring down the cooking time till soft, if you only soak them for a few hours they would need a lot longer cooking.&#xD;&#xA;&#xD;&#xA;An issue is that they tend to split if overcooked heavily, so it may be worth trying a few towards the end of cooking time, at least in your fingers for texture.&#xD;&#xA;&#xD;&#xA;Certain dishes like falafel I have seen asking for slightly undercooked chick peas, but generally you want them holding their shape and providing slight resistance, not mushy.&#xD;&#xA;&#xD;&#xA;Some people advocate adding bicarbonate of soda to the soaking water, as this speeds up the process.  It does, you can get away with 12 hours, but imparts a bitterness to them which I think is worth avoiding with a longer soak.&#xD;&#xA;&#xD;&#xA;As for salt, there are many schools of thought on this, most people advocate adding salt right at the end to avoid undue hardness.  That's all very well, but then they do not benefit that much from it.  I would suggest a happy medium, half way through cooking perhaps.  As I say, it depends what you are doing with them, sometimes a more firm bean is desirable with chick pea dishes.&#xD;&#xA;&#xD;&#xA;Having said all that, chick peas are one of the beans that I almost always buy tinned, though it is worth trying different brands to find a good one." />
  <row Id="20535" PostHistoryTypeId="6" PostId="10019" RevisionGUID="c29eda14-a75c-4f4c-91ca-7bdd11602f03" CreationDate="2010-12-12T14:57:36.450" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;flavor&gt;&lt;lemon&gt;" />
  <row Id="20540" PostHistoryTypeId="6" PostId="10020" RevisionGUID="464a7d8b-c4ac-4bf2-9839-3eabf5398cc8" CreationDate="2010-12-12T15:55:27.190" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;pastry&gt;" />
  <row Id="20541" PostHistoryTypeId="2" PostId="10031" RevisionGUID="976d909e-2323-4651-b2c5-2b55dc4605cb" CreationDate="2010-12-12T16:19:03.883" UserId="41" Text="I don't know the details of this particular recipe, so you'll have to excuse me if this comes across as a bit of a shot in the dark, but here are a few things that could have gone wrong:&#xD;&#xA;&#xD;&#xA;  * Grainy chocolate is usually a sign of seizing.  White chocolate still contains cocoa butter and can still seize.  Therefore it's important not to let any liquid touch the melting chocolate and to not let the temperature get too high.&#xD;&#xA;&#xD;&#xA;  * 130-140° F is definitely *way* too high.  White chocolate will normally burn or seize at temperatures higher than around 110° F.  You mentioned that the second time you used the right temperature, but it's worth pointing out anyway: Be very careful with the temperature, don't use direct heat preferably, use a double boiler or a stainless steel bowl placed over a steaming pot, and stir frequently to keep the temperature even.&#xD;&#xA;&#xD;&#xA;  * **Don't** dump hot cream into the chocolate.  It's strange that almost *every* recipe tells you to do this; water causes melted chocolate to seize, *period*.  The only way to avoid this is to use a very *large* amount of liquid for a very *small* amount of chocolate, so what you have to do is go the *other way*; incorporate the chocolate into the cream, a small amount at a time.  This is *especially* important with tempered chocolate because you've essentially raised the melting point!&#xD;&#xA;&#xD;&#xA;  * Also be careful not to let any water get into the chocolate as it's melting; use dry utensils and make sure you don't have any steam condensing over top (use a large bowl over a small pot if you don't have a double boiler).&#xD;&#xA;&#xD;&#xA;  * Finally, as Joe commented, make sure you're using the right kind of white chocolate.  I've never seen baker's white chocolate, so when I need white chocolate for melting I generally use the white chocolate chips.  If yours didn't burn at temperatures as high as 130° F then you might have been using coating chocolate instead.&#xD;&#xA;&#xD;&#xA;Follow all those precautions and you should end up with a very smooth mixture.  I've done this for ganaches and even foams and it's never a problem if you're careful about both the temperature and moisture." />
  <row Id="20542" PostHistoryTypeId="6" PostId="10011" RevisionGUID="75e5bdc2-deee-48e1-b396-31ec99f55bbf" CreationDate="2010-12-12T17:00:02.037" UserId="41" Comment="edited tags" Text="&lt;chocolate&gt;&lt;cream&gt;&lt;melting-chocolate&gt;&lt;ganache&gt;" />
  <row Id="20543" PostHistoryTypeId="2" PostId="10032" RevisionGUID="229c10d2-de81-471a-80de-806ce38cb2fb" CreationDate="2010-12-12T17:19:21.733" UserId="2581" Text="Besides the allready mentioned possibility of eating it raw, I like to make a Kohlrabi sauce to go along with pasta.&#xD;&#xA;&#xD;&#xA;Peel and slice the Kohlrabi into slivers. Saute it with a little oil. Spice with salt and pepper. Add fresh small cut dill. Finish off with cream." />
  <row Id="20544" PostHistoryTypeId="5" PostId="9643" RevisionGUID="1bbb308a-4e70-468b-a22a-971ead3ff343" CreationDate="2010-12-12T17:21:01.773" UserId="3598" Comment="added 15 characters in body" Text="I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal of difference in the taste? &#xD;&#xA;&#xD;&#xA;If we marinate the chicken well in advance, does cooking in a pan slowly really make the dish more delicious?" />
  <row Id="20545" PostHistoryTypeId="2" PostId="10033" RevisionGUID="9ddc5640-5c09-4cd3-b944-f8be485a28ac" CreationDate="2010-12-12T18:00:34.860" UserId="1393" Text="For me, I think they are *much* better cooked at home than canned. I like to do them in a pressure cooker, for about 55 minutes at high pressure with a natural pressure release afterwards. Done this way, you don't need any soaking and they come out perfectly tender. Don't forget to add a few tablespoons of oil to the pot, to avoid foam clogging the valve." />
  <row Id="20546" PostHistoryTypeId="4" PostId="10008" RevisionGUID="64d07982-5c46-4a9e-bac0-afc1fa36c283" CreationDate="2010-12-12T18:05:45.967" UserId="950" Comment="edited title" Text="My ginger is blueish... is it safe?" />
  <row Id="20547" PostHistoryTypeId="2" PostId="10034" RevisionGUID="192d08b9-5d31-4435-a39d-6e45ea35e63c" CreationDate="2010-12-12T18:15:09.640" UserId="109" Text="I want to make Italian Three color Christmas Cookies (like these: http://www.food.com/recipe/italian-tri-color-cookies-rainbow-cookies-147882 ). This kind of cookie is traditionally are covered in melted chocolate, but my husband and son are both allergic to chocolate. The last time I tried to melt carob chips, I discovered that carob doesn't melt (it was awful...). So... how can I make a carob coating for these cookies?" />
  <row Id="20548" PostHistoryTypeId="1" PostId="10034" RevisionGUID="192d08b9-5d31-4435-a39d-6e45ea35e63c" CreationDate="2010-12-12T18:15:09.640" UserId="109" Text="How can I make a carob coating?" />
  <row Id="20549" PostHistoryTypeId="3" PostId="10034" RevisionGUID="192d08b9-5d31-4435-a39d-6e45ea35e63c" CreationDate="2010-12-12T18:15:09.640" UserId="109" Text="&lt;baking&gt;&lt;cookies&gt;&lt;carob&gt;" />
  <row Id="20550" PostHistoryTypeId="2" PostId="10035" RevisionGUID="2fcb69fd-2272-44bd-b646-ba9f79e1c8d4" CreationDate="2010-12-12T18:40:28.010" UserId="45" Text="I've never heard of that being a problem. I don't know about the cause, though. Is it more blue or more green? If the root was exposed to light at some point I suppose it might have gotten some chlorophyl development. &#xD;&#xA;&#xD;&#xA;[McGee has written about acids changing the color of garlic][1]. Maybe there's something similar going on?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2006/12/06/dining/06curi.html?ref=dining" />
  <row Id="20551" PostHistoryTypeId="2" PostId="10036" RevisionGUID="44eb9e28-908f-45bf-bc4a-000cac4b23c6" CreationDate="2010-12-12T18:45:33.450" UserId="438" Text="Last night I made mashed cauliflower and made the mistake of putting in too many scallions before I blended it.  The result is a mashed cauliflower that has the distinct burn of eating raw onion.  Is there anyway for me to counter that?  Aside from watering it down with more mashed cauliflower is there anything I can add to it in modest amount that might neutralize the burn with out destroying the cauliflower?" />
  <row Id="20552" PostHistoryTypeId="1" PostId="10036" RevisionGUID="44eb9e28-908f-45bf-bc4a-000cac4b23c6" CreationDate="2010-12-12T18:45:33.450" UserId="438" Text="Ways to counter the burn of too many scallions?" />
  <row Id="20553" PostHistoryTypeId="3" PostId="10036" RevisionGUID="44eb9e28-908f-45bf-bc4a-000cac4b23c6" CreationDate="2010-12-12T18:45:33.450" UserId="438" Text="&lt;onions&gt;&lt;repair&gt;" />
  <row Id="20554" PostHistoryTypeId="2" PostId="10037" RevisionGUID="ccde12c6-b016-4e63-9b90-a7ca4bdc1b80" CreationDate="2010-12-12T18:50:39.810" UserId="45" Text="My suggestion would be to take a good all-purpose cookbook, like Joy or How to Cook Everything, or something like that, then to pick 30 simple recipes that span a range of techniques and ingredients. (Grilled steak, roast chicken, dinner rolls, broccoli with lemon and garlic, black bean chili, chocolate cake, apple pie, white bread, mashed potatoes, waffles, etc.) Then, cook those 30 recipes several times each, until you really understand how variations in time, temperature, ingredients, etc., affect the food. Then find a few variations in other cookbooks. Do Steak Diane, broccoli rabe, pan-roasted potatoes, etc. Same ingredients, different flavors and techniques. After six months or a year, you're probably tired of the same dishes, but pretty good at them, too. At that point, you can probably pick up a random cookbook and use it without too much intimidation. " />
  <row Id="20555" PostHistoryTypeId="2" PostId="10038" RevisionGUID="b375c379-6f02-41d5-9e29-316451952763" CreationDate="2010-12-12T18:51:42.883" UserId="45" Text="Can you get away with cooking the mashed cauliflower more? The only thing that really kills onion flavors is heat. Maybe you could turn the cauliflower puree into croquettes and fry them?" />
  <row Id="20556" PostHistoryTypeId="2" PostId="10039" RevisionGUID="64448ad1-b0bc-4d1d-8888-bdfa8ad76eca" CreationDate="2010-12-12T19:13:37.857" UserId="611" Text="I have no guide other than my own experience, but since I am middle-eastern(ish) it'll have to do.&#xD;&#xA;Generally, every Arab or Israeli cook or cookbook I've checked with says that they need to soak for about 8 hours or so, and that more is fine. What they usually say is &quot;soak them before you go to bed, and they'll be ready to cook before you get to them in the morning.&quot;&#xD;&#xA;&#xD;&#xA;As for cooking, it depends on what you're doing with them. Generally, if you cook them in water to cover and then 4 inches more, in an open pot, they're done in about 45-60 minutes.&#xD;&#xA;In a closed pot, they take longer. I haven't yet understood why this is, but it's good for most uses of chickpeas.&#xD;&#xA;&#xD;&#xA;If you're making Hummus, or anything else where the chickpeas need to be very soft, mashed or some such, then you can add 1/4 teaspoon of bicarbonate of soda. This makes the water a bit alkaline, and helps the chickpeas soften. This is also the reason you shouldn't add salt to the cooking water, as it makes the water acidic and causes the chickpeas to harden.&#xD;&#xA;" />
  <row Id="20560" PostHistoryTypeId="2" PostId="10041" RevisionGUID="b6a7d784-011e-416c-9ae8-8d5017df1e62" CreationDate="2010-12-12T20:05:18.077" UserId="1672" Text="Are there any good ways to chop fresh cranberries? It tends to end up a bit tedious for me, not catching too many at a time with the knife, and chasing after the ones that roll away. (And I don't have any machines that'd do this for me.)" />
  <row Id="20561" PostHistoryTypeId="1" PostId="10041" RevisionGUID="b6a7d784-011e-416c-9ae8-8d5017df1e62" CreationDate="2010-12-12T20:05:18.077" UserId="1672" Text="Chopping fresh cranberries" />
  <row Id="20562" PostHistoryTypeId="3" PostId="10041" RevisionGUID="b6a7d784-011e-416c-9ae8-8d5017df1e62" CreationDate="2010-12-12T20:05:18.077" UserId="1672" Text="&lt;cranberries&gt;" />
  <row Id="20563" PostHistoryTypeId="2" PostId="10042" RevisionGUID="57206b40-20fa-4091-979e-bcfc8c5324be" CreationDate="2010-12-12T20:07:32.460" UserId="1342" Text="Sorry to ask a rather non-specific question, but I am actually trying to formulate an example. Suppose you have a recipe to make biscuits, but what you get is quite hard, and you would like to have a softer result. What do you need to add or change in the recipe?&#xD;&#xA;It does not matter if it's not accurate. I just need a non-blatantly wrong process or component." />
  <row Id="20564" PostHistoryTypeId="1" PostId="10042" RevisionGUID="57206b40-20fa-4091-979e-bcfc8c5324be" CreationDate="2010-12-12T20:07:32.460" UserId="1342" Text="How to make softer biscuits ?" />
  <row Id="20565" PostHistoryTypeId="3" PostId="10042" RevisionGUID="57206b40-20fa-4091-979e-bcfc8c5324be" CreationDate="2010-12-12T20:07:32.460" UserId="1342" Text="&lt;preparation&gt;&lt;biscuits&gt;" />
  <row Id="20566" PostHistoryTypeId="2" PostId="10043" RevisionGUID="fb68e95d-28d8-455d-a09d-8907d8222cc4" CreationDate="2010-12-12T20:40:17.730" UserId="3478" Text="I know that with cherry tomatoes you can put them on an upside down lid that way they stay put, but I don't know how well it would work with cranberries since they are smaller." />
  <row Id="20567" PostHistoryTypeId="2" PostId="10044" RevisionGUID="8ab60958-eaf2-43da-ae65-c4a24dc509b3" CreationDate="2010-12-12T20:43:25.517" UserId="3636" Text="If you don't mind using a some of juice, try breaking them before cutting them.  Use a potato masher or meat tenderizer or something like that to break them up a bit.  That way they won't roll around when you're trying to cut them up.  Once they are in pieces, you can lay them out on a cutting board and chop away.  You can also put several on a cutting board and mash them down with another cutting board on top.  That will make them lest spherical.&#xD;&#xA;" />
  <row Id="20568" PostHistoryTypeId="2" PostId="10045" RevisionGUID="c7af5dd9-b167-4015-943d-4154b9a5099e" CreationDate="2010-12-12T20:45:33.113" UserId="3203" Text="The answer depends on where you live, and what type you have brought&#xD;&#xA;&#xD;&#xA;In many countries that import chickpeas they **heat treat** them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and **soaking times double or triple**&#xD;&#xA;&#xD;&#xA;Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get&#xD;&#xA;&#xD;&#xA;I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!&#xD;&#xA;&#xD;&#xA;Soak non heat treated beans for 8 to 12 hours, **heat treated for 24 to 36 hours**. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as &quot;faulty&quot;&#xD;&#xA;&#xD;&#xA;Soak and cook without salt&#xD;&#xA;&#xD;&#xA;The **secret** to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn&#xD;&#xA;&#xD;&#xA;Then add the sauce, or add them to what every dish you are preparing" />
  <row Id="20572" PostHistoryTypeId="5" PostId="10045" RevisionGUID="0bd4350f-fc18-496a-9e7a-fddacc0cffd9" CreationDate="2010-12-12T20:52:54.307" UserId="3203" Comment="added 108 characters in body" Text="The answer depends on where you live, and what type you have brought&#xD;&#xA;&#xD;&#xA;In many countries that import chickpeas they **heat treat** them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and **soaking times double or triple**&#xD;&#xA;&#xD;&#xA;Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get&#xD;&#xA;&#xD;&#xA;I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!&#xD;&#xA;&#xD;&#xA;Soak non heat treated beans for 8 to 12 hours, **heat treated for 24 to 36 hours**. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as &quot;faulty&quot;&#xD;&#xA;&#xD;&#xA;Soak and cook **without** salt, unless you are going to mash them. They fall apart more readily if salted&#xD;&#xA;&#xD;&#xA;If you are not mashing them, the **secret** to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to what every dish you are preparing&#xD;&#xA;" />
  <row Id="20573" PostHistoryTypeId="6" PostId="10042" RevisionGUID="a2e75d2f-260b-4a15-8398-dac85eb0ae4a" CreationDate="2010-12-12T21:58:07.657" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;biscuits&gt;" />
  <row Id="20574" PostHistoryTypeId="2" PostId="10047" RevisionGUID="bc827cd6-54ff-4356-8834-a0c0f57789e5" CreationDate="2010-12-12T22:01:41.903" UserId="1670" Text="If you don't need them to be highly uniform a few pulses in a food processor works wonders.&#xD;&#xA;&#xD;&#xA;//I rarely use the thing---it the SO's from before we were married---'cause I'm a *&quot;I can do everything with three knives&quot;* type (that and I have cleaning it), but this is one of my exceptions..." />
  <row Id="20575" PostHistoryTypeId="6" PostId="10036" RevisionGUID="b6f059d8-5cf8-40d6-aa9a-ad4aa9a31583" CreationDate="2010-12-12T22:03:19.227" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;" />
  <row Id="20576" PostHistoryTypeId="2" PostId="10048" RevisionGUID="24ce260e-848a-4143-b131-b0077cbee62d" CreationDate="2010-12-12T22:04:32.477" UserId="3479" Text="One solution to getting garbanzos as easy to work with as the canned, it to can them yourself.&#xD;&#xA;&#xD;&#xA;I soak garbanzos overnight, then put them in quart jars and cover with lightly salted water.  I pressure can for 55 minutes at 10 pounds pressure.&#xD;&#xA;&#xD;&#xA;By canning them myself, I know how much salt is in them, I have the convenience of opening a can of beans when I need them and the cost savings and improved texture of working from dried beans.&#xD;&#xA;&#xD;&#xA;As a bit of a disclaimer, follow the instructions that came with your pressure canner.  I double check the time and pressure every time I can anything." />
  <row Id="20577" PostHistoryTypeId="2" PostId="10049" RevisionGUID="7c9d2b38-0ba6-41d9-8710-a25f0ce328e8" CreationDate="2010-12-12T22:14:41.100" UserId="41" Text="I don't think there's anything you can add that will neutralize the onion flavour itself.  However, since the only other ingredient is cauliflower, you should be able to just pop it in the microwave for a few minutes.  The onion will caramelize and turn sweet.&#xD;&#xA;&#xD;&#xA;Of course this assumes that you haven't blended it into a pulp and released all of the sulfur compounds already.  If you have, then they've basically contaminated the cauliflower and there's nothing you can do to remove the taste.&#xD;&#xA;&#xD;&#xA;You could also try incorporating some parsley, mint, or cilantro, all of which &quot;mask&quot; the flavour of onion (but again, don't actually eliminate it).&#xD;&#xA;&#xD;&#xA;I've also heard people say that lemon juice works for them, but that sounds illogical to me because the the sourness is already being caused by acidity due to the sulfur.  Nevertheless, if the alternative is throwing it out, it's something you could try." />
  <row Id="20578" PostHistoryTypeId="6" PostId="10036" RevisionGUID="708def05-fcf9-4875-88ad-c7fb1e381797" CreationDate="2010-12-12T22:15:00.973" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;onions&gt;" />
  <row Id="20579" PostHistoryTypeId="6" PostId="10041" RevisionGUID="bc1afd37-6b0c-4ff7-8594-d48793b10a85" CreationDate="2010-12-12T22:15:11.863" UserId="41" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;cranberries&gt;" />
  <row Id="20584" PostHistoryTypeId="2" PostId="10050" RevisionGUID="0cba7126-a10c-4381-bc97-34f1d1421a12" CreationDate="2010-12-12T22:38:42.477" UserId="3630" Text="Normally if you want to increase chewiness and softness, you increase your egg and fat.  Also, instead of using water, use milk.  These are blanket rules, having no idea what your specific issue is.  Also, try using a flour that has lower protein count.  You don't want a bread flour for cookies, cakes, biscuits - pastries in general.  Of course if you are stuck with a bread flour, make sure to undermix your ingredients.  The more you mix, the more gluten is produced.  This is what you want for breads, but not the structure you are looking for in pastries, etc." />
  <row Id="20585" PostHistoryTypeId="2" PostId="10051" RevisionGUID="ac3d2132-0340-46d9-b371-47340e694068" CreationDate="2010-12-12T22:38:48.980" UserId="67" Text="I think that part of the issue with cookbooks for beginners is that that too many cookbooks read like alchemy formulas.  Others seem to be more fluff -- a picture of food, some stories about some travels to (insert foreign country here) and the marvelous hole-in-the-wall-café where they had the most magnificant meal ever, recipe follows.&#xD;&#xA;&#xD;&#xA;There are some cookbooks for the more technically minded (eg, Cooking for Geeks, Alton Brown, etc), but if you've got someone who's scared of cooking (and there's quite a few who are), I like the ones that have a little humor to them ...&#xD;&#xA;&#xD;&#xA;Some that come to mind are:&#xD;&#xA;&#xD;&#xA;* For the guys: [Dad's Own Cookbook][1]  (for years, it was my go-to book ... at least, the first edition was, don't know what's change in the new edition)&#xD;&#xA;* For parents (lots of funny stories to go w/ each recipe): [The Crabby Cook Cookbook][2]  ([also a website][3])&#xD;&#xA;&#xD;&#xA;... for single females, if you can find a copy maybe [The Little Black Apron: A single girl's guide to cooking with style and grace][5] (not sure how beginner it is ... I don't have a copy)&#xD;&#xA;&#xD;&#xA;Other ones, not quite as funny, but still good:&#xD;&#xA;&#xD;&#xA;* For singles : [Going Solo in the Kitchen][4]  (covers gear, shopping tips, etc, not just recipes)&#xD;&#xA;* [The I Don't Know How To Cook Book][6]&#xD;&#xA;* [How to Cook Without a Book][7] (for those people who can make 1 or 2 dishes, but freak out w/out a recipe)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Dads-Own-Cookbook-Bob-Sloan/dp/0761142142&#xD;&#xA;  [2]: http://www.amazon.com/Crabby-Cook-Cookbook-Recipes-Rants/dp/0761155260/&#xD;&#xA;  [3]: http://thecrabbycook.com/&#xD;&#xA;  [4]: http://www.amazon.com/Going-Solo-Kitchen-Jane-Doerfer/dp/0375703934/&#xD;&#xA;  [5]: http://www.amazon.com/Little-Black-Apron-Single-Cooking/dp/1598692062/&#xD;&#xA;  [6]: http://www.amazon.com/Dont-Know-How-Cook-Book/dp/159869703X/&#xD;&#xA;  [7]: http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793/" />
  <row Id="20586" PostHistoryTypeId="5" PostId="10047" RevisionGUID="48e0a042-6980-41fa-9f4f-aa6dd0295ad5" CreationDate="2010-12-12T23:00:51.687" UserId="1670" Comment="edited body" Text="If you don't need them to be highly uniform a few pulses in a food processor works wonders.&#xD;&#xA;&#xD;&#xA;//I rarely use the thing---it the SO's from before we were married---'cause I'm a *&quot;I can do everything with three knives&quot;* type (that and I hate cleaning it), but this is one of my exceptions..." />
  <row Id="20587" PostHistoryTypeId="2" PostId="10052" RevisionGUID="407cf758-583d-41a4-832a-b759c5c73d95" CreationDate="2010-12-12T23:15:36.593" UserId="2909" Text="Cauliflower fritters. Mix some egg, ice-cold water and flour, then stir in the other ingredients. Gently put about one or two tablespoons at a time into a deep-fryer using two spoons. We do something similar to make &quot;kaki-age&quot;, which is a mix of vegetables prepared using a batter similar to tempura, and generally includes onion. You can probably also get away with doing this in a frying pan with just the bottom covered in oil if you keep the oil temperature stable enough.&#xD;&#xA;&#xD;&#xA;For what it's worth, I prefer to make mashed potatoes by ricing them then adding butter, milk, scallions and cream then letting them roast for a while in an enameled cast-iron pot. I've never noticed an unpleasantly raw taste with the scallions in this way. Perhaps a similar approach would work for the cauliflower." />
  <row Id="20588" PostHistoryTypeId="2" PostId="10053" RevisionGUID="064ca057-5120-4af6-ae6f-c71f51718bde" CreationDate="2010-12-12T23:36:38.160" UserId="1393" Text="One very useful trick for making moister cookies is to replace part of the white sugar with brown sugar. Brown sugar is hygroscopic, meaning it attracts and holds moisture. That is why molasses cookies are so incredibly moist, and why brown sugar tends to clump together in the bag." />
  <row Id="20589" PostHistoryTypeId="2" PostId="10054" RevisionGUID="34429557-0c2c-48b2-bdfd-db8bdaacec36" CreationDate="2010-12-13T00:04:53.693" UserId="2698" Text="Can anyone tell me what the best technique is for using a stand mixer to make bread dough? &#xD;&#xA;&#xD;&#xA;I just got a stand mixer with a dough hook, and have started using it for mixing and kneading bread dough, but it seems that I have to add more flour that I would expect to get it to &quot;pull away from the sides of the bowl&quot;.&#xD;&#xA;&#xD;&#xA;What should I expect at the different stages?  How long should I mix/knead?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20590" PostHistoryTypeId="1" PostId="10054" RevisionGUID="34429557-0c2c-48b2-bdfd-db8bdaacec36" CreationDate="2010-12-13T00:04:53.693" UserId="2698" Text="Techniques for mixing bread dough with stand mixer" />
  <row Id="20591" PostHistoryTypeId="3" PostId="10054" RevisionGUID="34429557-0c2c-48b2-bdfd-db8bdaacec36" CreationDate="2010-12-13T00:04:53.693" UserId="2698" Text="&lt;bread&gt;" />
  <row Id="20592" PostHistoryTypeId="6" PostId="10054" RevisionGUID="81e001ef-d4f0-43db-9dfd-4f38b6be06f2" CreationDate="2010-12-13T00:21:04.077" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;dough&gt;&lt;mixing&gt;" />
  <row Id="20593" PostHistoryTypeId="2" PostId="10055" RevisionGUID="f4800c68-d7be-45f9-a500-232e64c25d9e" CreationDate="2010-12-13T00:24:09.433" UserId="3630" Text="Mixing bread with a stand mixer will normally take 10-12 minutes, depending on speed.  A lot of this smaller mixers will tend to 'walk' if they are not anchored.  Look for the dough to be smooth and supple, but not shiny.  If it is shiny, and appears wet, it is over mixed.&#xD;&#xA;To start, it will look choppy and rough, sometimes you will have to pull all of the dough off of the hook and start up again, because it seems the dough will gravitate to the top of the hook and that part of the dough will not mix properly.  This of course depends on the dough consistency to start with.  Remember that a crusty bread dough will be stiffer, and a sweet dough will be soft, and should have a spot on the bottom that doesn't clear the bowl.&#xD;&#xA;" />
  <row Id="20594" PostHistoryTypeId="2" PostId="10056" RevisionGUID="92569a1d-1990-4bc5-8481-51aadd6d3fd5" CreationDate="2010-12-13T00:28:09.393" UserId="3655" Text="Each day, you're supposed to get a certain number of servings of grains, vegetables, fats, etc. You know, the food pyramid.&#xD;&#xA;&#xD;&#xA;However, instead of goign to all the trouble to prepare three meals with several courses each and every day, I'd like to just have the same thing to eat, all the time. I'm hoping this isn't considered sacrilege for this site!&#xD;&#xA;&#xD;&#xA;What I'm describing is an Überfood, as it has a near-perfect balance of all of the daily intake requirements. They make it for cats, dogs, and other mammals, so I'm sure it's possible for us primates. Like cats and dogs, I'd of course have the occasional treat, but it would always be above-and-beyond and not part of my daily nutrients.&#xD;&#xA;&#xD;&#xA;What considerations should I put into making an Überfood?  Ideally, it would be shelf-stable and not need refridgeration. Texture and taste are less important.&#xD;&#xA;&#xD;&#xA;Clearly, I don't know much about cooking or food preparation... but I think there's a better way than just buying an industrial blender, throwing a bunch of vitamins, vegetables, protien, etc., and seeing what turns up." />
  <row Id="20595" PostHistoryTypeId="1" PostId="10056" RevisionGUID="92569a1d-1990-4bc5-8481-51aadd6d3fd5" CreationDate="2010-12-13T00:28:09.393" UserId="3655" Text="How can I make an Überfood?" />
  <row Id="20596" PostHistoryTypeId="3" PostId="10056" RevisionGUID="92569a1d-1990-4bc5-8481-51aadd6d3fd5" CreationDate="2010-12-13T00:28:09.393" UserId="3655" Text="&lt;food-science&gt;&lt;nutrition&gt;" />
  <row Id="20597" PostHistoryTypeId="5" PostId="10044" RevisionGUID="3b5ce62a-fb37-4abd-b905-135d7ae7c674" CreationDate="2010-12-13T02:15:51.253" UserId="3636" Comment="fixed weird wording; added 3 characters in body" Text="If you don't mind losing some of the juice, try breaking them before cutting them.  Use a potato masher or meat tenderizer or something like that to break them into pieces.  That way they won't roll around when you're trying to cut them up.  Once they are in pieces, you can lay them out on a cutting board and chop away.  You can also put several on a cutting board and mash them down with another cutting board on top.  That will make them less spherical.&#xD;&#xA;" />
  <row Id="20598" PostHistoryTypeId="2" PostId="10057" RevisionGUID="3524f422-052e-452c-875f-cc93612f7321" CreationDate="2010-12-13T04:19:53.987" UserId="950" Text="I bought pineapple and mango with the intention of making some juice out of them. I tried puréeing the fruit in the food processor and then mixed it with some water and lemon juice in the blender. The result was a really pulpy mess, yielded maybe a liter, if that, and was mostly flavourless. &#xD;&#xA;&#xD;&#xA;I have two mangoes and a cored pineapple (like they sell in the grocery store in a container). What can I do this time to make my juice work out better?" />
  <row Id="20599" PostHistoryTypeId="1" PostId="10057" RevisionGUID="3524f422-052e-452c-875f-cc93612f7321" CreationDate="2010-12-13T04:19:53.987" UserId="950" Text="Making juice from fresh fruit" />
  <row Id="20600" PostHistoryTypeId="3" PostId="10057" RevisionGUID="3524f422-052e-452c-875f-cc93612f7321" CreationDate="2010-12-13T04:19:53.987" UserId="950" Text="&lt;preparation&gt;&lt;fruit&gt;&lt;juice&gt;" />
  <row Id="20601" PostHistoryTypeId="2" PostId="10058" RevisionGUID="a2de063f-6506-44de-a186-b2a4048ff17a" CreationDate="2010-12-13T04:20:22.583" UserId="3234" Text="I've noticed using a stand mixer, I tend to put in a LOT more flour.  The problem is my bread never seem to come out very well, dense, dry and it doesn't rise worth a damn.  I've started putting in a lot less flour, leaving the dough slightly sticky (though it JUST starts pulling away from the sides of the bowl, but if I leave it going, it will start leaving a residue on the sides).  I usually finish it off by hand adding just enough flour to leave it slightly moist on the outside, but not tacky.  &#xD;&#xA;&#xD;&#xA;It's very easy to work in too much flour, so just try a few batches, put in less flour than you think the dough can handle, do a little kneading by hand with some bench flour and then adjust your recipe as needed.  " />
  <row Id="20602" PostHistoryTypeId="2" PostId="10059" RevisionGUID="408e0c02-ef3e-4793-8ba0-521a48d88a98" CreationDate="2010-12-13T05:09:58.860" UserId="2428" Text="One thing I've learned recently with regards to food is that there are some things your body needs that simply must be alive shortly before you consume them.  If you have money, find a service/store with prepared &amp; nutritionally balanced food.  If you have time, study up on the kinds of things you can make.  If you have no money or time, now you see how the US got mired in this fast-food culture.&#xD;&#xA;&#xD;&#xA;That said, oatmeal &amp; stirfry can take care of 2 meals a day and wrap up most nutritional needs.  As was mentioned in comments, variety is important (in large part to hold off various health problems that may crop up due to factors too complicated to predict).&#xD;&#xA;&#xD;&#xA;Fun reading, check out some of the studies done on populations with the best health, and what their diets consisted of." />
  <row Id="20603" PostHistoryTypeId="6" PostId="10057" RevisionGUID="7a436fd0-95dd-4d2b-9900-73d48f375fe8" CreationDate="2010-12-13T05:25:37.320" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;juice&gt;" />
  <row Id="20604" PostHistoryTypeId="2" PostId="10060" RevisionGUID="d05d9dd9-ec93-4823-9f39-1b8f4d788d94" CreationDate="2010-12-13T05:40:01.277" UserId="2428" Text="I'd probably skip the boxed mix and take a look at some vegan cake recipes.  I've tried a couple of baked goods recipes from Veganomicon that came out amazingly well.  A quick search turns up some simple looking recipes ( http://allrecipes.com//Recipe/vegan-chocolate-cake/Detail.aspx )." />
  <row Id="20605" PostHistoryTypeId="2" PostId="10061" RevisionGUID="84542f85-ac8e-484f-9827-0114074b3f90" CreationDate="2010-12-13T07:53:58.640" UserDisplayName="Vicki" Text="I want to use up some chocolate I have on hand, and don't have enough of either one for the recipe I plan to use for truffles, so I thought I'd try combining the 3 chocolates.  One is 54%, one is 63%, and one is 86%.  Any suggestions or warnings would be appreciated!  Thanks!  " />
  <row Id="20606" PostHistoryTypeId="1" PostId="10061" RevisionGUID="84542f85-ac8e-484f-9827-0114074b3f90" CreationDate="2010-12-13T07:53:58.640" UserDisplayName="Vicki" Text="Are there any special techniques for tempering dark chocolates with different cacao percentages?" />
  <row Id="20607" PostHistoryTypeId="3" PostId="10061" RevisionGUID="84542f85-ac8e-484f-9827-0114074b3f90" CreationDate="2010-12-13T07:53:58.640" UserDisplayName="Vicki" Text="&lt;chocolate&gt;&lt;truffles&gt;&lt;melting&gt;" />
  <row Id="20609" PostHistoryTypeId="2" PostId="10063" RevisionGUID="a6a5a88e-b6b8-41fa-bcdd-eba2354d3a5f" CreationDate="2010-12-13T11:11:50.617" UserId="3721" Text="Put some of them in the freezer for later! &#xD;&#xA;&#xD;&#xA;I think it works really great. It allows you to have a summer cocktail in.. autumn! or winter! or spring! And you don't need to rush to the supermarket.&#xD;&#xA;I also have a stack of limes always ready. You know: mojito and all.." />
  <row Id="20611" PostHistoryTypeId="2" PostId="10064" RevisionGUID="44617aa0-5a2e-44e7-ac4a-6996a5ef06e7" CreationDate="2010-12-13T14:50:37.993" UserId="15" Text="Depending on the sharpness of your knife and your comfort level using it, I would chop these the same as I do other hard things like nuts. Basically, I hold them in place by cupping my thumb and the base of my palm on the cutting board and use a chef's knife or santoku to cut at about a 45 degree angle toward the 1/4&quot; in front of my palm's base (which pushes the berries into the palm of your hand). &#xD;&#xA;&#xD;&#xA;You don't actually move the knife's landing mark, but make slow deliberate cuts into the same place (you can also cradle the top of the point using your pinky for eztra stability). The chopped fruit should work its way back and the un-chopped will settle. With the cranberries you can also crush them a bit more than nuts so they wont flip out everywhere." />
  <row Id="20612" PostHistoryTypeId="2" PostId="10065" RevisionGUID="bcff5e1d-3eca-4cd8-be8e-d80989d35f5c" CreationDate="2010-12-13T15:03:25.650" UserId="3252" Text="Sounds like you want [Nutraloaf][1].  If you search google you will undoubtedly find recipes for this abomination.  It is designed to meet nutritional needs while minimizing the need for utensils.  You *did* say taste and texture weren't important.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Nutraloaf" />
  <row Id="20613" PostHistoryTypeId="2" PostId="10066" RevisionGUID="5047129e-d91b-47d6-9a30-59488f8f4b73" CreationDate="2010-12-13T15:56:07.890" UserId="2047" Text="The easiest way would be to use an actual juicing machine. Instead of just blending everything together, a juicer will separate the juice from the pulp.&#xD;&#xA;&#xD;&#xA;You're looking for something like this:&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Hamilton-Beach-67650-Mouth-Extractor/dp/B000FHQJ6C/ref=sr_1_7?ie=UTF8&amp;qid=1292255706&amp;sr=8-7&#xD;&#xA;&#xD;&#xA;Juice goes out one end, pulp out the other." />
  <row Id="20614" PostHistoryTypeId="2" PostId="10067" RevisionGUID="bd0c53f9-f3b0-47e9-8053-6a689b588ed4" CreationDate="2010-12-13T16:02:46.307" UserId="2047" Text="In the latest Cook's Illustrated, their sugar cookie recipe swapped out some butter (saturated fat) with some vegetable oil (unsautrated), with the claim that it increased chewiness. However, you have to make up the flavor loss from giving up some of the butter (they added a bit of cream cheese)." />
  <row Id="20615" PostHistoryTypeId="2" PostId="10068" RevisionGUID="ce5f3538-8701-439b-84eb-ab6044aa0547" CreationDate="2010-12-13T16:26:11.630" UserId="1163" Text="You're first melting it all and mixing it together, right? You can just compute the cacao contents of the resulting mixture. For that you'll need to weigh the three batches. Say the 54% batch is 200g, the 63% batch is 150g and the 86% batch is 100g. Then you have a total of 54% * 200g + 63% * 150g + 86% * 100g = 108g + 94.5g + 86g = 288.5g of cacao out of a total mass of 200g + 150g + 100g = 450g. So the resulting cacao percentage is 288.5 / 450 = 64%. Now just treat the mixture as you would 64% cacao chocolate (since that's what it is)." />
  <row Id="20616" PostHistoryTypeId="2" PostId="10069" RevisionGUID="0a07fce5-fa72-4d43-825e-3d9217858149" CreationDate="2010-12-13T18:30:34.993" UserId="1138" Text="[I asked a similar question a few days ago.][1] I learned that depending on the kind of cake you can sometimes sub-in pureed fruit.  I [recently made the cake][2] with 1/4 cup of pureed pumpkin per egg and triple the original quantity of baking powder.  This changed the flavour, of course, and made the cake much moister (it was a fairly hard bundt cake before, not so hard after).  But it tasted good. (Better than the original, IMO)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9225/how-to-veganize-and-improve-this-cake-recipe&#xD;&#xA;  [2]: http://eternalephemeron.blogspot.com/2010/12/build-bear-part-3.html" />
  <row Id="20617" PostHistoryTypeId="2" PostId="10070" RevisionGUID="a4d93373-3639-4bad-9002-c63a01bf3112" CreationDate="2010-12-13T18:40:56.657" UserId="3802" Text="I am thinking of making a Chicken Parmigiana that I found on the Lidia's Italy website - http://lidiasitaly.com/recipes/detail/398. The recipe calls for &quot;1/4 cup fresh basil leaves, shredded.&quot;&#xD;&#xA;&#xD;&#xA;I am trying to figure out whether this means that (a) I should shred the basil and then measure out 1/4 cup or (b) if I should be measuring a 1/4 cup of whole basil leaves and then shred that.&#xD;&#xA;&#xD;&#xA;Is there a significant difference between the two options? What is normally intended?" />
  <row Id="20618" PostHistoryTypeId="1" PostId="10070" RevisionGUID="a4d93373-3639-4bad-9002-c63a01bf3112" CreationDate="2010-12-13T18:40:56.657" UserId="3802" Text="1/4 cup of shredded basil OR 1/4 cup of basil that is then shredded?" />
  <row Id="20619" PostHistoryTypeId="3" PostId="10070" RevisionGUID="a4d93373-3639-4bad-9002-c63a01bf3112" CreationDate="2010-12-13T18:40:56.657" UserId="3802" Text="&lt;cooking-techniques&gt;" />
  <row Id="20620" PostHistoryTypeId="6" PostId="10070" RevisionGUID="6fe76dc6-ddf2-4ba7-9fc9-774442657607" CreationDate="2010-12-13T18:46:09.320" UserId="41" Comment="edited tags" Text="&lt;herbs&gt;&lt;basil&gt;" />
  <row Id="20621" PostHistoryTypeId="2" PostId="10071" RevisionGUID="3b5c2349-6951-4787-a21d-4ec43f90b0a0" CreationDate="2010-12-13T18:51:12.010" UserId="231" Text="Personally, I'd read that as measure first... shred second... There is a difference as shredded leaves will take up a lot less space than non-shredded.&#xD;&#xA;&#xD;&#xA;But... regardless with fresh basil (and other herbs) you usually add right at the end to get maximum flavour impact (fresh herbs' flavour will diminish if cooked for long periods of time). Since this is the case, the key part in that recipe &quot;stir in the basil **and taste**&quot;. Add in the roughly 1/4 cup, taste and add then more to get the impact you like." />
  <row Id="20622" PostHistoryTypeId="2" PostId="10072" RevisionGUID="4a2abac6-fca2-4bf7-8c78-da36338c47fd" CreationDate="2010-12-13T18:51:22.260" UserId="41" Text="Volume measurements of herbs are hopelessly imprecise to begin with; what you actually measure as 1/4 cup depends entirely on how tightly you pack them, how wet the leaves are, even the size/shape of your measuring cup or spoon.  When given a measurement like that, you should always treat it as a rough guideline; don't worry about being exact, it's not necessary in this recipe.&#xD;&#xA;&#xD;&#xA;That said, what it actually means is that you should measure out the 1/4 cup and *then* shred them.  Another example of this type of language is when you see something like &quot;4 tbsp of vegetable oil, divided&quot; - that always means you measure out the 4 tbsp and *then* divide into two portions, not measure out two separate portions of 4 tbsp each.&#xD;&#xA;&#xD;&#xA;So measure it first, then shred it.  If you were supposed to shred it first, it would say &quot;1/4 cup shredded fresh basil leaves&quot; instead.  There *is* an appreciable difference as to how much basil you'll end up with, but again, you've been given a very rough measurement to begin with, so treat it accordingly, and don't worry if you've got a little extra or a little less.  The most reliable way to know if you've got the right amount is to simply taste it." />
  <row Id="20623" PostHistoryTypeId="2" PostId="10073" RevisionGUID="650b7291-d5a9-4b5b-a9f3-2ea27f5b2793" CreationDate="2010-12-13T18:53:52.697" UserId="3760" Text="If you spread out a bunch of pistachios on your counter and use a large oven sheet on top, you can apply a light pressure and roll the sheet in a circular motion.  It will split the shells right off.  I learned this trick when I was in Turkey." />
  <row Id="20624" PostHistoryTypeId="2" PostId="10074" RevisionGUID="5ca6a9a0-ee98-4b6a-b2e6-3fa249d07716" CreationDate="2010-12-13T19:08:54.523" UserId="3760" Text="If the recipe contains them, you can replace the following ingredients:&#xD;&#xA;&#xD;&#xA;* Milk - Replace with buttermilk or heavy whipping cream&#xD;&#xA;&#xD;&#xA;* Butter - Replace with shortening, making sure to keep cold until ready to pop in the oven" />
  <row Id="20625" PostHistoryTypeId="2" PostId="10075" RevisionGUID="5a596621-6fbb-45af-a2a2-8aee24ad3fb7" CreationDate="2010-12-13T19:16:42.743" UserId="3722" Text="I've been trying for awhile now to make a bean-like paste for burritos/nachos/etc. akin to Refried Beans I so enjoyed while living in North America. What I've got so far isn't half bad, but I'd really like to improve on this, if possible.&#xD;&#xA;&#xD;&#xA;Here's how I do it now:  &#xD;&#xA;&#xD;&#xA;1. Empty beans into strainer; wash with cold water.&#xD;&#xA;2. Put beans into pan slightly under water and bring to boil.&#xD;&#xA;3. Lightly simmer until beans come out of their shells.&#xD;&#xA;4. Turn heat down to min; Drain off 3/4 of the water.&#xD;&#xA;5. Mash mash mash away.&#xD;&#xA;6. Add spices and mix; let water burn evaporate until consistency is to my liking.&#xD;&#xA;&#xD;&#xA;NOTE: I only recently added steps 2-4 in an attempt at mashing the shells better. It has not helped. If I remove those steps, the entire process takes maybe 10 minutes (= happy stomachs :)&#xD;&#xA;&#xD;&#xA;No matter how much or long I cook and/or mash the beans (while adding water), the skin never quite &quot;liquidizes&quot; so there are these annoying strainy-blobs that everyone complains about.&#xD;&#xA;&#xD;&#xA;I usually use `Red and White Kidney Beans` or some kind of `baked beans in tomato sauce`, simply because I don't have to cook them at all i.e. I can eat them out of the can and they taste good :) Perhaps that logic is bad and I should be using other beans (assuming I can find them here) ?" />
  <row Id="20626" PostHistoryTypeId="1" PostId="10075" RevisionGUID="5a596621-6fbb-45af-a2a2-8aee24ad3fb7" CreationDate="2010-12-13T19:16:42.743" UserId="3722" Text="How to quickly make refried beans (or thereabouts) using Kidney beans?" />
  <row Id="20627" PostHistoryTypeId="3" PostId="10075" RevisionGUID="5a596621-6fbb-45af-a2a2-8aee24ad3fb7" CreationDate="2010-12-13T19:16:42.743" UserId="3722" Text="&lt;beans&gt;" />
  <row Id="20628" PostHistoryTypeId="2" PostId="10076" RevisionGUID="26e448bc-d2b6-4573-9d15-b54414853830" CreationDate="2010-12-13T19:28:07.597" UserId="3478" Text="I normally use a can of black beans, just because I prefer the taste better but I'm sure kidney beans would work just as well. I then drain off a large majority of the liquid that they are packaged with. I do save a small amount of the liquid for later. I then add the beans into a food processor and leave them in there until they have a smooth consistency. Sometimes I have to stop it and take a rubber spatula to the sides if some beans didn't get incorporated. During its time in the food processor I add the leftover liquid to help get it smooth. After it is done I just empty it into a bowl and add some cheese since I use it as a bean dip. I just heat it up in the microwave, but I am sure it would work as a filler of burritos and the like. Hopefully this makes sense. =)" />
  <row Id="20629" PostHistoryTypeId="2" PostId="10077" RevisionGUID="f0b6c7f0-d499-494d-af12-bc88923fad04" CreationDate="2010-12-13T19:37:24.457" UserId="3489" Text="To do this, I use one of my favorite tools from Pampered Chef, the &quot;[food chopper][1]&quot;.&#xD;&#xA;&#xD;&#xA;There's a similar product called the slap chop (for corny humor, look that one up on [YouTube][2]). Other cheap models exist, as well. Like most Pampered Chef products, though it costs more, there are advantages. For this one, primarily in the blade durability and that it can open up for easy rinsing/cleaning. I use this type of product most for dicing olives, onions, and even nuts. Sometimes tomatoes, but only if you want them really mutilated. It doesn't hold a lot, and your hand can hurt if you're going to do more than ten or so rounds, but it does get the job done when you don't want all the hassle/cleanup of the processor, as @dmckee mentioned.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=240&amp;categoryCode=CE&#xD;&#xA;  [2]: http://www.youtube.com/results?search_query=slap+chop+commercial" />
  <row Id="20630" PostHistoryTypeId="2" PostId="10078" RevisionGUID="619dfeda-5465-43fe-9d82-c30d516edd4c" CreationDate="2010-12-13T20:01:25.430" UserId="3489" Text="This isn't the &quot;quick&quot; nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.&#xD;&#xA;&#xD;&#xA;Then I &quot;fry&quot; the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.&#xD;&#xA;&#xD;&#xA;Note that this method negates the need for lots of &quot;mashing&quot;. So, if you're more looking for less effort, than necessarily for &quot;quick&quot;.. this could be your answer :)" />
  <row Id="20631" PostHistoryTypeId="2" PostId="10079" RevisionGUID="2a5bbd4b-2409-4baf-8d65-aa58b54d937b" CreationDate="2010-12-13T20:25:05.153" UserId="3489" Text="Surprised no one else mentioned this.. my kids like this: 1/2 tsp **ranch dressing** per 2 large eggs.&#xD;&#xA;&#xD;&#xA;The resulting egg scramble get more palatable from: attractive flavor tanginess, creamier body, and fluffier composition. Very simple, and no other ingredients required :)&#xD;&#xA;&#xD;&#xA;And, if you're looking for even fluffier, you could add 1/2 tsp water on top of that, as well. The issue I have with water is if you forget to take it off right after the mix is done cooking, it can leech the water back out. It's less likely to happen on a lower heat, but sometimes in the breakfast rush. I also like to top with a moderate amount of mild cheddad for kids, or pepper jack for me. One of my kids likes ketchup with the ranch scramble, too - but he's a freak, so I don't recommend trying that unless you are as well =P" />
  <row Id="20632" PostHistoryTypeId="2" PostId="10080" RevisionGUID="34b918ee-d2b1-45fd-813a-f24abef55d8d" CreationDate="2010-12-13T20:33:55.073" UserId="77" Text="I just had a thought - garlic is very strongly flavoured, but turns nice and mild when roasted.&#xD;&#xA;&#xD;&#xA;Can the same be done with ginger root? I can't find any recipes with a cursory search of google.&#xD;&#xA;&#xD;&#xA;Is roasted ginger root a good idea?" />
  <row Id="20633" PostHistoryTypeId="1" PostId="10080" RevisionGUID="34b918ee-d2b1-45fd-813a-f24abef55d8d" CreationDate="2010-12-13T20:33:55.073" UserId="77" Text="Is roasted ginger root a thing?" />
  <row Id="20634" PostHistoryTypeId="3" PostId="10080" RevisionGUID="34b918ee-d2b1-45fd-813a-f24abef55d8d" CreationDate="2010-12-13T20:33:55.073" UserId="77" Text="&lt;roasting&gt;&lt;ginger&gt;" />
  <row Id="20635" PostHistoryTypeId="2" PostId="10081" RevisionGUID="bb0412e2-7729-4a22-9568-9bdb9617e421" CreationDate="2010-12-13T20:38:31.620" UserId="218" Text="So I was making a corn-syrup-free pecan pie, and it called for a procedure that I've never seen before. To combine the liquids (milk, eggs, vanilla) with the solids (dark brown sugar, butter, flour) it called for combining the solids over medium heat, cooking it until the sugar was completely melted, and then combining with the liquids.&#xD;&#xA;&#xD;&#xA;Now, my candy experience starts and stops at &quot;things containing chocolate&quot;, but I can melt sugar. However with the addition of butter and flour I was worried about it burning, and I didn't render it all the way down to full on molten sugar. It was quite melted but it poured more like a thin batter than like liquid sugar.&#xD;&#xA;&#xD;&#xA;Combined the liquid(y) sugar with the liquids, and exactly what I thought would happen, happened: the sugar immediately solidified into chunks, and wouldn't incorporate. Rescued it by heating the whole thing, and stirring until it incorporated. This worked, but I think it sent the texture off a bit.&#xD;&#xA;&#xD;&#xA;My question is: is this even feasible? Can you really melt sugar to a thin liquid, and then seamlessly incorporate it with a cold liquid? And wouldn't the addition of flour cause issues with cooking the sugar? I pretty much expected it not to work, so it may just have been a failure of will on my part." />
  <row Id="20636" PostHistoryTypeId="1" PostId="10081" RevisionGUID="bb0412e2-7729-4a22-9568-9bdb9617e421" CreationDate="2010-12-13T20:38:31.620" UserId="218" Text="Combining hot melted sugar with cold liquid ingredients." />
  <row Id="20637" PostHistoryTypeId="3" PostId="10081" RevisionGUID="bb0412e2-7729-4a22-9568-9bdb9617e421" CreationDate="2010-12-13T20:38:31.620" UserId="218" Text="&lt;pie&gt;&lt;brown-sugar&gt;&lt;melting-sugar&gt;" />
  <row Id="20638" PostHistoryTypeId="4" PostId="10080" RevisionGUID="8f186280-b18a-491f-b8ec-0eac3d70798d" CreationDate="2010-12-13T20:46:43.763" UserId="41" Comment="edited title" Text="Will roasting ginger root give it a milder flavor?" />
  <row Id="20639" PostHistoryTypeId="2" PostId="10082" RevisionGUID="459dcf57-c4eb-435d-b523-528ce8eb8fff" CreationDate="2010-12-13T20:54:42.903" UserId="2047" Text="That sounds . . . strange. It would make more sense to heat the milk and sugar together first, thicken with the butter and flour, then add the eggs (tempering them with some of the hot mixture first).&#xD;&#xA;&#xD;&#xA;Alternately, you could just mix everything together cold (except for the butter, which would need to be melted). I don't really understand the necessity of pre-cooking some of the ingredients, unless this is supposed to be a &quot;no-bake&quot; pie or something. Enzymes in the eggs will digest the flour unless the mix is brought to a boil first, but I doubt there's enough flour in a pecan pie recipe to really matter (it would take a few days for anything to happen, and I've never seen a pecan pie last that long).&#xD;&#xA;" />
  <row Id="20640" PostHistoryTypeId="2" PostId="10083" RevisionGUID="8956673d-52bc-4c4c-9f4e-c68f0d89292c" CreationDate="2010-12-13T20:56:48.883" UserId="3169" Text="Combining hot liquid sugar with a cold liquid will cause it to harden.  That is one of the ways to test the stage of the sugar concentration.  Do a search for Cold Water Candy Test for more information on that.  &#xD;&#xA;&#xD;&#xA;I would recommend raising the temperature of the liquid or adding it slowly to prevent crystallization.  That is what I typically do for my pecan pies.  " />
  <row Id="20641" PostHistoryTypeId="2" PostId="10084" RevisionGUID="f7921608-6f2b-457b-9d25-e12735298f22" CreationDate="2010-12-13T21:04:35.863" UserId="3577" Text="&quot;Adding 1 tablespoon of water for every egg results in a lighter texture. Adding the same amount of milk or heavy cream will have the same effect, except that the fat level of the milk or cream also influences the creaminess of the eggs.&quot;&#xD;&#xA;&#xD;&#xA;From [this article][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sj-r.com/features/x933815964/Scrambled-eggs-the-perfect-recipe" />
  <row Id="20642" PostHistoryTypeId="2" PostId="10085" RevisionGUID="7aaa6522-a0e8-4cef-9f62-5bdd54627404" CreationDate="2010-12-13T21:07:29.103" UserId="3169" Text="Because the juice is contained inside the cell walls of the fruit or veg and you will need to basically destroy them.  A juicer works well for 2 reasons, one is that it totally ruptures the cell walls by using a really highspeed cutting head, and it has a built in extraction method to get the pulp away from the liquid.  &#xD;&#xA;&#xD;&#xA;Running the fruit through a food processor or blender can achieve the first part.  But the extraction will be a pain.  Cheese cloth works great for this.  One issue is evaporation as you allow the liquid to drain off.  So controlling the evaporation is a good idea.  &#xD;&#xA;&#xD;&#xA;One method that I have used before is similar to a coffee making setup.  Pulp goes in the top with a filter over a catch container.  Gravity will take time and you may need to change the filter a couple times.  Another idea that is a little unconventional but cheaper is a coffee press.  It forces the pulp to the bottom and allows the juice to come to the top.  Not perfect, but it does work if you are trying to save money.   " />
  <row Id="20643" PostHistoryTypeId="2" PostId="10086" RevisionGUID="935193bc-1068-488c-8532-f0fa8ef9b98f" CreationDate="2010-12-13T21:13:02.543" UserId="3169" Text="Do a search for Pemmican recipes.  http://en.wikipedia.org/wiki/Pemmican&#xD;&#xA;&#xD;&#xA;Done correctly, you can balance the proteins, fat, carbs, etc. needed for a high calorie diet required for living in the cold outdoors.  Does it taste good?  It really depends on the recipe used.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20644" PostHistoryTypeId="2" PostId="10087" RevisionGUID="2fb286d4-0c39-482d-b70c-21c61e4bbae5" CreationDate="2010-12-13T21:17:41.570" UserId="41" Text="The reason that roasted garlic tastes so much milder than raw garlic is that it contains a sulfur compound called *allicin*, which roasting breaks down.  Allicin is primarily what gives garlic its pungency.  Technically, raw garlic *mostly* contains a compound called *allin*, which reacts with the *allinase enzyme* to produce the allicin, and this reaction is greatly accelerated when garlic is &quot;distressed&quot;, i.e. crushed or cut.&#xD;&#xA;&#xD;&#xA;Ginger contains no allicin, so you're certainly not going to get an identical reaction.  What ginger *does* contain are two types of oil called *gingerols* and *shogaols*, which are primarily what gives ginger its pungency.  Cooking converts these into another compound called *zingerone*, which is far less pungent (it's described as &quot;spicy-sweet&quot;).  It's actually slightly more complicated; the gingerols *also* convert into shogaols through cooking, and the shogaols are actually *more* pungent (160,000 SHU vs. 60,000), but on the whole, the ginger does become milder.&#xD;&#xA;&#xD;&#xA;It will *not* become perfectly sweet as garlic does, just *less pungent* and more aromatic.  In fact, cooked (roasted) ginger tastes much like dried ginger; many of the same reactions happen during drying as during cooking.&#xD;&#xA;&#xD;&#xA;So yes, you can try roasting ginger if you want it to be milder, but don't expect to be able to eat the whole root by itself if you don't already love the taste of ginger.  It doesn't do exactly the same thing that garlic does, it's just a little similar.&#xD;&#xA;&#xD;&#xA;It's hard to find good references online, although you can find a lot of this in McGee.  For more information you can try:&#xD;&#xA;&#xD;&#xA;  * [Wikipedia: Ginger][1]&#xD;&#xA;  * [Chemicalland21: Gingerol][2]&#xD;&#xA;  * [Wikipedia: Shogaol][3]&#xD;&#xA;  * [The All I Need: Raw Garlic][4]&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ginger&#xD;&#xA;  [2]: http://www.chemicalland21.com/lifescience/UH/GINGEROL.htm&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Shogaol&#xD;&#xA;  [4]: http://www.theallineed.com/science/05060705.htm" />
  <row Id="20645" PostHistoryTypeId="2" PostId="10088" RevisionGUID="dea32db9-35ee-4bb1-85bf-b0b7c289947c" CreationDate="2010-12-13T21:29:14.053" UserId="3169" Text="Melting carob is a bit different from chocolate.  The sugar crystal formation is not the same for tempering chocolate.  One suggestion is to add paramount crystals (which is a combination of palm kernel oil and soy lecithin) to help start/control the process.  I would also recommend not keeping the double boiler actually on the double boiler for the entire time.  &#xD;&#xA;&#xD;&#xA;Heat it up until some of the carob melts.  Remove from heat and stir.  Add it back to the heat and continue removing to stir as each bit melts a little more.  It takes longer but it allows you to control the heating and crystallization process.  &#xD;&#xA;&#xD;&#xA;End the end, you should have a smoother and more even end result.  " />
  <row Id="20646" PostHistoryTypeId="2" PostId="10089" RevisionGUID="9325839d-4570-411d-b056-55e6599caaf7" CreationDate="2010-12-13T21:37:59.393" UserId="3169" Text="I agree with Izzydorio.  Use ice trays to freeze it into cubes.  You can then dump the cubes into freezer bags for longer storage.  When you need some lemon juice, you can pull out a few cubes.  I have done this for making ice tea.  A few cubes in a pitcher and it mixes in on its own.  Need lemonade, its even better.   &#xD;&#xA;&#xD;&#xA;I have even seen it used for making a punch base.  Add a few cups of sugar to about a 1 quart container and freeze.  You can make the punch using something like Sprite, or even better Champagne.  :-)" />
  <row Id="20647" PostHistoryTypeId="2" PostId="10090" RevisionGUID="216d8415-ed0e-48fb-badd-a842b57acaff" CreationDate="2010-12-13T21:42:57.420" UserId="3169" Text="Ok, self admitted dark chocoholic here.  I have done this myself.  Its really not that different.  You might want to consider adding Paramount crystals to aid in the tempering process.  " />
  <row Id="20648" PostHistoryTypeId="2" PostId="10091" RevisionGUID="476ee269-e46f-4ae1-9ca8-972e5216b40c" CreationDate="2010-12-13T22:33:16.610" UserId="2909" Text="There's a pancake batter in a can that is sprayed, so this isn't impossible for batters; by most definitions of dough, however, you're talking about something that's solid. Spraying a solid would surely require a pretty substantial amount of force, probably on the order of repeated firings of a shotgun.&#xD;&#xA;&#xD;&#xA;Industrially-produced panko or breadcrumbs can be made by either spraying a batter or extruding a dough and cooking it on a hot surface or in a microwave. There are some photos on http://www.oshikiri.com/products/line/crumb.html that describe one process (text in Japanese).&#xD;&#xA;" />
  <row Id="20649" PostHistoryTypeId="2" PostId="10092" RevisionGUID="758276f8-de18-4bdc-a823-aabc99fc2189" CreationDate="2010-12-13T23:06:41.527" UserId="3478" Text="I have always wondered why people put oil or butter in a pan before browning ground beef. It doesn't make sense since you end up having to drain the grease in the end anyways. What is the purpose of the oil or butter? Is it used for pans that are not non-stick? Flavor?" />
  <row Id="20650" PostHistoryTypeId="1" PostId="10092" RevisionGUID="758276f8-de18-4bdc-a823-aabc99fc2189" CreationDate="2010-12-13T23:06:41.527" UserId="3478" Text="Why do people put oil/butter in pan when frying ground beef?" />
  <row Id="20651" PostHistoryTypeId="3" PostId="10092" RevisionGUID="758276f8-de18-4bdc-a823-aabc99fc2189" CreationDate="2010-12-13T23:06:41.527" UserId="3478" Text="&lt;frying&gt;&lt;ground-beef&gt;" />
  <row Id="20652" PostHistoryTypeId="2" PostId="10093" RevisionGUID="054a836e-c3d2-47f4-8980-9d7d7248066f" CreationDate="2010-12-13T23:15:59.813" UserId="641" Text="Transfer of heat. First you need a hot pan (sprinkle some drops of water on the pan, it should sizzle). Then you add a drop of oil and swirl it around. When the oil forms a striated pattern, it's hot. Then you put the meat in.&#xD;&#xA;&#xD;&#xA;The hot oil helps to transfer heat from the bottom of the pan to the meat. You only need a spoonful of oil." />
  <row Id="20654" PostHistoryTypeId="2" PostId="10094" RevisionGUID="559cae06-739b-448f-99b1-5c729573877d" CreationDate="2010-12-14T02:54:20.397" UserId="67" Text="You might consider trying slicing them in half first, so at the very least, they're not a round sphere that's liable to roll away.  Here's the typical procedure for cherry tomatoes, grapes, pitted olives, etc:&#xD;&#xA;&#xD;&#xA;1. Place a few of them on your cutting surface (as many as would fit comfortably in the palm of your hand&#xD;&#xA;2. place the palm of your non-knife hand on top of the items.&#xD;&#xA;3. arc your fingers up as best you can&#xD;&#xA;4. slice horizontally with a very sharp knife, parallel to your hand and the cutting surface.&#xD;&#xA;&#xD;&#xA;If that's small enough, stop, otherwise pile up a bunch of halves, and run your knife through like anything else." />
  <row Id="20655" PostHistoryTypeId="2" PostId="10095" RevisionGUID="b3cb3693-0b43-4b30-b533-3a21f01052d0" CreationDate="2010-12-14T05:46:18.463" UserId="1574" Text="What you're missing is [monosodium glutamate][1] (a.k.a. MSG, *Accent*, or flavour enhancer). Trust me: my girlfriend is from Hong Kong. Using stock, as The Galloping Gourmet suggested, is right on the money as most commercial stock contains MSG.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Monosodium_glutamate &quot;monosodium glutamate&quot;" />
  <row Id="20659" PostHistoryTypeId="2" PostId="10097" RevisionGUID="086337ce-bc3e-48e2-bdc5-740dbdbe3e99" CreationDate="2010-12-14T06:05:10.723" UserId="1201" Text="I bought one of the Lodge enameled dutch ovens as a Christmas gift for someone last year. She owns several Le Creuset pieces, and says that the Lodge compares very well to them." />
  <row Id="20660" PostHistoryTypeId="2" PostId="10098" RevisionGUID="42f58bdc-02ac-48ec-89a2-cc9a402e3678" CreationDate="2010-12-14T06:22:47.277" UserId="27" Text="I made citrus sugar a while ago (basically chopped up lemon rinds in a canning jar with sugar) and have now decided to remove the lemon before giving the sugar away. &#xD;&#xA;&#xD;&#xA;So far I have tried wrapping the mixture in 2 layers of cheese cloth and scraping/sifting the sugar out from the bundle but this takes a long time and the cheese cloth develops holes that the rind also goes through. &#xD;&#xA;&#xD;&#xA;Is there an easier way to accomplish this? " />
  <row Id="20661" PostHistoryTypeId="1" PostId="10098" RevisionGUID="42f58bdc-02ac-48ec-89a2-cc9a402e3678" CreationDate="2010-12-14T06:22:47.277" UserId="27" Text="How to remove the rind from Citrus Sugar?" />
  <row Id="20662" PostHistoryTypeId="3" PostId="10098" RevisionGUID="42f58bdc-02ac-48ec-89a2-cc9a402e3678" CreationDate="2010-12-14T06:22:47.277" UserId="27" Text="&lt;fruit&gt;&lt;sugar&gt;" />
  <row Id="20663" PostHistoryTypeId="2" PostId="10099" RevisionGUID="15ec9bc4-edd2-4ef7-8820-09f83d60b28c" CreationDate="2010-12-14T06:25:07.087" UserId="27" Text="I have made Citrus Sugar and am now separating the lemon (and/or orange) rind from the sugar. Now I am wondering is there any use for the leftover citrus rind?" />
  <row Id="20664" PostHistoryTypeId="1" PostId="10099" RevisionGUID="15ec9bc4-edd2-4ef7-8820-09f83d60b28c" CreationDate="2010-12-14T06:25:07.087" UserId="27" Text="Is there a use for the rind after making Citrus Sugar?" />
  <row Id="20665" PostHistoryTypeId="3" PostId="10099" RevisionGUID="15ec9bc4-edd2-4ef7-8820-09f83d60b28c" CreationDate="2010-12-14T06:25:07.087" UserId="27" Text="&lt;citrus&gt;" />
  <row Id="20666" PostHistoryTypeId="2" PostId="10100" RevisionGUID="8ef49415-e460-4a06-baa0-50c0614c4ae3" CreationDate="2010-12-14T07:02:11.407" UserId="152" Text="Assuming the rind chunks are fairly large, you could use a colander with fairly large holes or a metal sieve." />
  <row Id="20667" PostHistoryTypeId="2" PostId="10101" RevisionGUID="ba634904-2f93-4e9b-9496-526afebdd556" CreationDate="2010-12-14T07:52:45.480" UserId="3724" Text="Do pineapples ripen after they are picked?  I had alway thought you could leave them on the counter to ripen, however, I recently heard they don't ripen after they are picked.  " />
  <row Id="20668" PostHistoryTypeId="1" PostId="10101" RevisionGUID="ba634904-2f93-4e9b-9496-526afebdd556" CreationDate="2010-12-14T07:52:45.480" UserId="3724" Text="Do Pineapples Ripen After They Are Picked" />
  <row Id="20669" PostHistoryTypeId="3" PostId="10101" RevisionGUID="ba634904-2f93-4e9b-9496-526afebdd556" CreationDate="2010-12-14T07:52:45.480" UserId="3724" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;pineapple&gt;" />
  <row Id="20670" PostHistoryTypeId="2" PostId="10102" RevisionGUID="abc90554-611e-49eb-8e93-41233073001b" CreationDate="2010-12-14T08:08:27.730" UserDisplayName="cfouche" Text="My mother-in-law's method (if you want to eat them as a salad-type side dish):&#xD;&#xA;&#xD;&#xA;1. Boil the whole courgettes for 11 minutes **max** in lightly salted water.&#xD;&#xA;2. Once they've cooled, chop them into thick slices.&#xD;&#xA;3. Put the sliced courgettes in a colander and leave them to drain for 30 min. or so  - quite a lot of water comes off and this means that they stay firm.&#xD;&#xA;4. Just before serving, put them in a dish, season with salt and pepper to taste, sprinkle with white wine vinegar and olive oil.&#xD;&#xA;&#xD;&#xA;Serve cold.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20671" PostHistoryTypeId="2" PostId="10103" RevisionGUID="f26fee49-8f9a-4640-ac0a-aa2f1b33acc4" CreationDate="2010-12-14T09:07:04.700" UserId="164" Text="Pineapple softens, but not sweeten on shelf ripening. &#xD;&#xA;&#xD;&#xA;Fruit ripening is usually due to exposure of unsaturated hydrocarbons e.g. ethylene. This phenomenon occurs in fruit known as &quot;climacteric fruits&quot;. Well known examples are banana, avocado, tomato, apple, pear, kiwi, to name a few.&#xD;&#xA;&#xD;&#xA;Pineapple is not a kind of climacteric fruit. However, ethylene exposure will activate chitinase (which is a type of enzyme that breaks down chitin, a structural material inside plants), and cause softening of the pineapple. To achieve this a simple method is to place a ripe banana with the pineapple which release ethylene." />
  <row Id="20672" PostHistoryTypeId="2" PostId="10104" RevisionGUID="164aceab-3d5f-4c89-b56c-5b9c23558887" CreationDate="2010-12-14T09:13:26.067" UserId="164" Text="Depends on how fine you have shaved the rind/zest, you can consider candying it (boil it in syrup till it become very transparent) or dip it in chocolate after candying it. if it is too fine, then add it into your next chocolate recipe to get orange-flavoured chocolate...." />
  <row Id="20673" PostHistoryTypeId="5" PostId="9906" RevisionGUID="9b043be2-47d8-439a-8e80-4d3d948f8d82" CreationDate="2010-12-14T09:40:41.520" UserId="3203" Comment="added 45 characters in body" Text="In my childhood I have memory of a clockwork crepe maker using an alcohol burner&#xD;&#xA;&#xD;&#xA;Something like this&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;The large drum had a circle of steel wrapped around it, and the clockwork motor rotated it against the pickup roller in the batter tray, which transfered batter only to the circle, not the whole drum. The alcohol burner heated the drum so by the time it got to the other side it was cooked and slid into the left hand tray. The crepes were nearly transparent, and just beautiful&#xD;&#xA;&#xD;&#xA;The machine is very similar to how I understand commercial tortillas are made?&#xD;&#xA;&#xD;&#xA;**Can you still buy these, if so where?**&#xD;&#xA;&#xD;&#xA;If not, are there modern automatic crepe makers for domestic use? Looking for something way under a grand!&#xD;&#xA;&#xD;&#xA;I can make a perfectly good crepe on the comal, but this is not fun for a whole party load!&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/KFiWg.jpg" />
  <row Id="20676" PostHistoryTypeId="2" PostId="10107" RevisionGUID="a4bc93d9-6f97-49af-9c40-d4f8c055c6f0" CreationDate="2010-12-14T14:34:11.000" UserId="3813" Text="I'm a *complete* cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the mean while? Leave it in the (not-working) oven? Put it in the fridge? Just lay it on a table?&#xD;&#xA;&#xD;&#xA;And how should I re-heat it, if it will be required?" />
  <row Id="20677" PostHistoryTypeId="1" PostId="10107" RevisionGUID="a4bc93d9-6f97-49af-9c40-d4f8c055c6f0" CreationDate="2010-12-14T14:34:11.000" UserId="3813" Text="What should I do with a just-baked lasanga?" />
  <row Id="20678" PostHistoryTypeId="3" PostId="10107" RevisionGUID="a4bc93d9-6f97-49af-9c40-d4f8c055c6f0" CreationDate="2010-12-14T14:34:11.000" UserId="3813" Text="&lt;lasagna&gt;" />
  <row Id="20679" PostHistoryTypeId="2" PostId="10108" RevisionGUID="cdb78eef-8ef7-450a-9bc0-d0cf2afa71a1" CreationDate="2010-12-14T14:40:50.813" UserId="3756" Text="The correct answer is to wrap it with aluminium foil and stick it in the fridge. This way you will be safe from all bacterial growth. If your lasagna is cool already you could also use cling film for the wrapping. Having said that: If it was me I would just leave it on the table. I always do that, and it has never been a problem. " />
  <row Id="20680" PostHistoryTypeId="5" PostId="10107" RevisionGUID="580ddc6d-2d84-4c93-b540-d189ea0d4911" CreationDate="2010-12-14T14:43:59.993" UserId="3813" Comment="added 20 characters in body" Text="I'm a *complete* cooking newbie. I just made a lasanga from a recipe - or something that looks like a lasanga. However, it will probably only be eaten 3-4 hours from now. What should I do with it in the mean while? Leave it in the oven (after turning it off, of course)? Put it in the fridge? Just lay it on a table?&#xD;&#xA;&#xD;&#xA;And how should I re-heat it, if it will be required?" />
  <row Id="20681" PostHistoryTypeId="2" PostId="10109" RevisionGUID="392d8209-3428-47f4-8774-b28858573137" CreationDate="2010-12-14T15:02:37.107" UserId="2047" Text="The lasanga will be *even better* 4 hours from now, but you definitely need to get it cold. Bacteria grow between 40&amp;deg;F and 140&amp;deg;F (often called the &quot;danger zone&quot;), so you need to get it cold now. I wouldn't put hot lasagna directly into the fridge, though, as it will raise the temperature of your fridge. Let it cool for a little while, maybe even let it sit on some ice, then refrigerate.&#xD;&#xA;&#xD;&#xA;You can re-heat it all at once, in a low temperature (250&amp;deg;F or so) oven, or cut into individual servings and microwave it." />
  <row Id="20682" PostHistoryTypeId="2" PostId="10110" RevisionGUID="6166ac56-0bf5-4d0f-8132-67d85c24dde4" CreationDate="2010-12-14T15:19:29.787" UserId="1148" Text="Keep in mind that these quantities aren't even right in the book.&#xD;&#xA;&#xD;&#xA;The original recipe called for &#xD;&#xA;&#xD;&#xA;&gt; &quot;Reach into the garden, and grab a medium handful of basil -- Yeah, that looks about right...&quot;&#xD;&#xA;&#xD;&#xA;But cookbook publishers insist on everything being a measured quantity.  So very often, the end up making a precise, yet wrong quantity.  This is particularly prevalent in recipes from famous chefs and restaurants.  The Batali cookbook is notorious for it's screwed up quantities.  You see, Mario has never made 4 servings of X in his life.  He makes 25-50 servings.  Now, divide that &quot;1 head of Garlic&quot; into a home quantity, and you'll probably be wrong. " />
  <row Id="20683" PostHistoryTypeId="2" PostId="10111" RevisionGUID="05a64e04-fb9e-4737-ba8c-75785dbc473b" CreationDate="2010-12-14T16:31:17.857" UserId="1675" Text="Whenever I make pumpkin soup I always find it to be way too sour and I end up adding a Tbsp of brown sugar to correct. Are Pumpkins naturally tart, or is there a reason why this is happening? Are there other methods to correcting this aside from adding sugar?&#xD;&#xA;&#xD;&#xA;My method is to roast the pumpkin and then add to chicken stock with variety of spices (cayenne, salt, pepper, tumeric, cumin, etc...), and add cream or coconut milk to thicken." />
  <row Id="20684" PostHistoryTypeId="1" PostId="10111" RevisionGUID="05a64e04-fb9e-4737-ba8c-75785dbc473b" CreationDate="2010-12-14T16:31:17.857" UserId="1675" Text="Why is my pumpkin soup sour?" />
  <row Id="20685" PostHistoryTypeId="3" PostId="10111" RevisionGUID="05a64e04-fb9e-4737-ba8c-75785dbc473b" CreationDate="2010-12-14T16:31:17.857" UserId="1675" Text="&lt;soup&gt;&lt;pumpkin&gt;" />
  <row Id="20688" PostHistoryTypeId="6" PostId="10107" RevisionGUID="593a887e-763b-4d98-8404-6899670a2f88" CreationDate="2010-12-14T16:56:53.473" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;italian-cuisine&gt;&lt;lasagna&gt;" />
  <row Id="20689" PostHistoryTypeId="6" PostId="10099" RevisionGUID="4896b5ff-46d6-46a3-ad39-29355923c253" CreationDate="2010-12-14T17:01:02.797" UserId="41" Comment="edited tags" Text="&lt;lemon&gt;&lt;oranges&gt;&lt;citrus&gt;" />
  <row Id="20690" PostHistoryTypeId="6" PostId="10099" RevisionGUID="25b22939-e36b-4433-b22e-f1c0ef5f4cda" CreationDate="2010-12-14T17:01:16.150" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;lemon&gt;&lt;oranges&gt;&lt;citrus&gt;" />
  <row Id="20691" PostHistoryTypeId="6" PostId="1466" RevisionGUID="176111d2-29f8-463d-b15d-9ae0863c38d2" CreationDate="2010-12-14T17:02:24.340" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;zucchini&gt;" />
  <row Id="20692" PostHistoryTypeId="6" PostId="10070" RevisionGUID="2b24487a-78de-4a50-af1d-04e972f08dd4" CreationDate="2010-12-14T17:06:53.070" UserId="41" Comment="edited tags" Text="&lt;herbs&gt;&lt;measurements&gt;&lt;basil&gt;" />
  <row Id="20693" PostHistoryTypeId="2" PostId="10112" RevisionGUID="bac156e7-a08c-4f75-9e46-1f5468b98f23" CreationDate="2010-12-14T17:10:01.880" UserId="1393" Text="Hmm. I would say that pumpkins maybe have a slight bit of acidity, but I would never think of them as distinctly sour. I suppose it could be the variety you are using. Also, taste your stock by itself to make sure it isn't contributing an unwanted sour note. All of that said, it may just be one of those expectation things. We are used to pumpkin in a sweet context, and your brain wants that little bit of sugar there to match the template, so it seems sour without it.&#xD;&#xA;&#xD;&#xA;If you really want to test this out further, try making a small batch of the same recipe with no spices and plain water to see if it is truly the pumpkin that seems sour to you." />
  <row Id="20694" PostHistoryTypeId="2" PostId="10113" RevisionGUID="8679b2c0-9d99-4869-8ca8-b55229bac151" CreationDate="2010-12-14T17:35:34.650" UserId="15" Text="If it is a fine grating - Lemon Drop shots: coat the lip of the shot glass" />
  <row Id="20695" PostHistoryTypeId="2" PostId="10114" RevisionGUID="3dd0efd1-34d8-4f8a-b67b-5688f38edc41" CreationDate="2010-12-14T18:32:45.117" UserId="3348" Text="You can do nice things with shredded zucchini. Cut in half lengthwise and remove the seeds with a spoon, then shred on a grater or using a vegetable shredder.&#xD;&#xA;&#xD;&#xA;From there, you can saute with some shredded onion and a little olive oil (adding a tiny bit of curry powder can really jazz this up).&#xD;&#xA;&#xD;&#xA;Or you can make a sort of fritter/pancake. I can't tell you the exact technique, but the idea is to mix some shredded zucchini and finely chopped or shredded onion with a little flour and egg binder, then you can fry them up crispy and golden in a pan. For this one, if the zucchini is really juicy you might want to get some of the juice out first (wrap in a tea towel and wring it, or salt it and put it in a colander to drain)." />
  <row Id="20696" PostHistoryTypeId="2" PostId="10115" RevisionGUID="c41115bc-70a9-462a-9146-89477fd94a26" CreationDate="2010-12-14T19:34:04.360" UserId="3760" Text="This might seem like a joke question, but I have never been able to keep batteries in my fire alarms.  Even when the food is not burning, the fire alarm will still go off." />
  <row Id="20697" PostHistoryTypeId="1" PostId="10115" RevisionGUID="c41115bc-70a9-462a-9146-89477fd94a26" CreationDate="2010-12-14T19:34:04.360" UserId="3760" Text="How do I stop my fire alarm from going off when I cook?" />
  <row Id="20698" PostHistoryTypeId="3" PostId="10115" RevisionGUID="c41115bc-70a9-462a-9146-89477fd94a26" CreationDate="2010-12-14T19:34:04.360" UserId="3760" Text="&lt;food-safety&gt;" />
  <row Id="20699" PostHistoryTypeId="2" PostId="10116" RevisionGUID="384f9ded-1e60-43bd-9cc6-601eaabf7538" CreationDate="2010-12-14T19:36:27.993" UserId="3491" Text="This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to work out alright, so I decided to try a harder cheese; however, in order to do that I had to press the cheese so that it compressed into the proper form. It was difficult to determine how much weight to put on the curds to get them to form. Too little force and it gets mushy, too much and I felt like I would compress it into a singularity! Has anyone done this before that could offer some weighty advice?" />
  <row Id="20700" PostHistoryTypeId="1" PostId="10116" RevisionGUID="384f9ded-1e60-43bd-9cc6-601eaabf7538" CreationDate="2010-12-14T19:36:27.993" UserId="3491" Text="My cheese is too mushy" />
  <row Id="20701" PostHistoryTypeId="3" PostId="10116" RevisionGUID="384f9ded-1e60-43bd-9cc6-601eaabf7538" CreationDate="2010-12-14T19:36:27.993" UserId="3491" Text="&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="20702" PostHistoryTypeId="2" PostId="10117" RevisionGUID="357a0b60-0ad6-468b-8802-1816f49979df" CreationDate="2010-12-14T19:46:23.713" UserId="3348" Text="There are all kinds of reasons fire/smoke alarms will go off when you're cooking. Sometimes, it's just flat-out smoke. Other times, atomized fats or even steam will be detected as smoke. Some detectors will also detect heat, and it's really easy to generate excess heat near the ceiling when cooking.&#xD;&#xA;&#xD;&#xA;The only solution I know is to have the fire/smoke detector outside the kitchen. In our house, we have one that's directly outside the kitchen door in a hallway, which seems to provide enough separation from the kitchen for it to only go off in truly smoky situations.&#xD;&#xA;&#xD;&#xA;If you really want to have the detector in the kitchen, put it as far from the oven/stove as possible, and perhaps see if you can find one that has a &quot;pause&quot; or &quot;hold&quot; button on it. You press the button and the detector goes dead for a predetermined length of time, giving you enough time to do your cooking without setting it off, then it comes back on automatically so you don't have to remember to restart it." />
  <row Id="20703" PostHistoryTypeId="2" PostId="10118" RevisionGUID="fac5ca4f-591e-4c8e-ac85-0cdd4bb4f8f3" CreationDate="2010-12-14T20:25:27.067" UserId="231" Text="Most modern smoke detectors check for a few things... smoke, heat, light (some check for rapidly changing light patterns). They can also be triggered by steam or aerosols. &#xD;&#xA;&#xD;&#xA;So firstly,  what is the source of the trigger? If your food isn't burning, is your oven clean? Is your stove clean? Just because you can't see the smoke, doesn't mean there isn't any.&#xD;&#xA;&#xD;&#xA;Secondly, do you have a ventilation problem in your apartment? If you have a hood-fan, I'd use it. If you have a bathroom fan, you might consider turning that on. It might help a little to pull air in that direction. You could also open a window if the weather permits.&#xD;&#xA;&#xD;&#xA;Thirdly, what is the age of the smoke detector? If it is too old, it might need a replacement. Some detectors are prone to false alarms after they get old.&#xD;&#xA;&#xD;&#xA;Lastly, some detectors can also generate false alarms when they're dirty. (A good vacuuming might help if this is the case)" />
  <row Id="20704" PostHistoryTypeId="2" PostId="10119" RevisionGUID="73ddbfce-b614-4800-99bd-489565e8d56f" CreationDate="2010-12-14T20:40:16.237" UserId="2581" Text="I think it could be, because of the rosting of the pumpkin. I use the raw pumpkin cut into pieces. Add water and boil.&#xD;&#xA;&#xD;&#xA;If you don't roast your pumpkin before cooking soup out of it, I expect it won't turn sour on you..." />
  <row Id="20705" PostHistoryTypeId="2" PostId="10120" RevisionGUID="d9d32e02-e68e-401f-bab7-74ea559db2b2" CreationDate="2010-12-14T20:42:36.407" UserId="3203" Text="You cannot easily cool and reheat a decent sized lasagna in 3 to 4 hours and get down to 4C for any length of time to make it worthwhile&#xD;&#xA;&#xD;&#xA;It was mostly sterile from the baking process. If you leave the oven door closed it will stay clean and warm for a few hours. Simply be re-heated 30 minutes before serving. You could under-cook it slightly to allow for this, but for lasagna is usually improves with more cooking&#xD;&#xA;&#xD;&#xA;You could also consider leaving the oven on low, and keeping it hot till serving time. This may degrade some foods, it depends on what's in it. Keep it above 70C (160F)&#xD;&#xA;" />
  <row Id="20706" PostHistoryTypeId="2" PostId="10121" RevisionGUID="a910d607-b16e-4955-958e-71ffde3fa6ca" CreationDate="2010-12-14T20:48:49.657" UserId="1393" Text="I think if it is too mushy, you can safely assume you need more weight. If it it compresses to nearly a singularity :), you just didn't make very much cheese." />
  <row Id="20707" PostHistoryTypeId="5" PostId="10045" RevisionGUID="27dc5dc1-0a8e-43aa-98f7-240ec64bc39e" CreationDate="2010-12-14T20:55:46.503" UserId="3203" Comment="added 2 characters in body" Text="The answer depends on where you live, and what type you have brought&#xD;&#xA;&#xD;&#xA;In many countries that import chickpeas they **heat treat** them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and **soaking times double or triple**&#xD;&#xA;&#xD;&#xA;Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get&#xD;&#xA;&#xD;&#xA;I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!&#xD;&#xA;&#xD;&#xA;Soak non heat treated beans for 8 to 12 hours, **heat treated beans for 24 to 36 hours**. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as &quot;faulty&quot;&#xD;&#xA;&#xD;&#xA;Soak and cook **without salt**, unless you are going to mash them. They fall apart more readily if salted&#xD;&#xA;&#xD;&#xA;If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to what every dish you are preparing&#xD;&#xA;" />
  <row Id="20708" PostHistoryTypeId="2" PostId="10122" RevisionGUID="62c8d4a3-fd2a-4132-a285-a6ec1a3d4ff2" CreationDate="2010-12-14T21:16:27.970" UserId="2172" Text="When I prepare homemade egg pasta (tagliatelle, fettuccine, spaghetti, etc), which is the better way to store it?&#xD;&#xA;&#xD;&#xA;I used to keep it in a cotton cloth, but sometimes it becomes moldy." />
  <row Id="20709" PostHistoryTypeId="1" PostId="10122" RevisionGUID="62c8d4a3-fd2a-4132-a285-a6ec1a3d4ff2" CreationDate="2010-12-14T21:16:27.970" UserId="2172" Text="How to store homemade pasta" />
  <row Id="20710" PostHistoryTypeId="3" PostId="10122" RevisionGUID="62c8d4a3-fd2a-4132-a285-a6ec1a3d4ff2" CreationDate="2010-12-14T21:16:27.970" UserId="2172" Text="&lt;storage-method&gt;&lt;pasta&gt;&lt;homemade&gt;" />
  <row Id="20711" PostHistoryTypeId="2" PostId="10123" RevisionGUID="4567e9a3-07b2-43db-b09c-3c9aec6af403" CreationDate="2010-12-14T22:05:42.233" UserId="3281" Text="There's only one way to be completely safe: Eat it now, or give it to someone else so they can eat it now. If your guests aren't due for 3 or 4 hours, make another one that'll just be cooked when they're due to arrive. Your second lasagna will probably taste better than your first anyway." />
  <row Id="20712" PostHistoryTypeId="2" PostId="10124" RevisionGUID="88bd179e-1162-4ca7-a4ac-606a64fab794" CreationDate="2010-12-14T22:17:30.670" UserId="3630" Text="I always freeze my leftover fresh pasta.  I lay it flat on a cookie sheet, place it in the freezer for a couple of hours, and then when it is frozen, I transfer it into a tupperware container.  I always use a rigid container instead of freezer bag, as the bage does not protect against breakage when the pasta is moved around in the freezer itself.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20713" PostHistoryTypeId="2" PostId="10125" RevisionGUID="14ebdd4c-33d2-4f72-a0e8-46749c9c72cf" CreationDate="2010-12-14T22:20:12.477" UserId="3478" Text="After moving to Canada six months ago, I still haven't found Yukon Gold potatoes at the grocery stores. Instead I find Yellow potatoes and was curious as to whether or not they are considered to be the same or if they are completely different. I find that the texture is a little bit &quot;harder&quot; than the Yukon Gold potatoes but overall seem pretty similar. So, are Yellow potatoes the same as Yukon Gold and can they be used interchangeably?" />
  <row Id="20714" PostHistoryTypeId="1" PostId="10125" RevisionGUID="14ebdd4c-33d2-4f72-a0e8-46749c9c72cf" CreationDate="2010-12-14T22:20:12.477" UserId="3478" Text="Is there a big difference between Yellow and Yukon Gold potatoes?" />
  <row Id="20715" PostHistoryTypeId="3" PostId="10125" RevisionGUID="14ebdd4c-33d2-4f72-a0e8-46749c9c72cf" CreationDate="2010-12-14T22:20:12.477" UserId="3478" Text="&lt;potatoes&gt;" />
  <row Id="20716" PostHistoryTypeId="2" PostId="10126" RevisionGUID="47b23d85-686d-4d5a-8eeb-62c4ab2c93e1" CreationDate="2010-12-14T22:25:01.970" UserId="3630" Text="They are often used interchangeably.  The truth is, yukon gold potatoes are a type of yellow potato.  They were developed in Canada.  You will definitely see them on store shelves here in Canada, but it can be seasonal, depending on your location.  I am in Winnipeg, and I find YG about six months of the year." />
  <row Id="20717" PostHistoryTypeId="2" PostId="10127" RevisionGUID="5640a422-8193-41f9-92b4-c9da3ac53d49" CreationDate="2010-12-14T22:47:16.513" UserId="3169" Text="How are you pressing the cheese?  Are you using a cheese press?  I have done some traditional cheese making and it does take a lot of force.  Not quite to the point of creating an atomic reaction though.   For something simple, look for a Dutch press.  It is a lever based press that helps.  A screw press can also work.  " />
  <row Id="20718" PostHistoryTypeId="2" PostId="10128" RevisionGUID="07d7a25a-3cc1-4361-931b-41a14ba3a30e" CreationDate="2010-12-14T22:57:54.740" UserId="3169" Text="There may be something on your oven elements that is burning, causing smoke.  Contrary to what has been said above most of the commonly sold detectors do not detect heat.  They detect Smoke.  Heat Detectors are available but they are not as common.  There are a small number of combo detectors.  The reason?  Smoke can move quickly through a house.  The heat can take a while depending on the structure.  &#xD;&#xA;&#xD;&#xA;I would check to see if you have ventilation to help get the smoke out of the house.  Some stove hoods are not properly vented and they do not remove cooking smoke from the house.  &#xD;&#xA;&#xD;&#xA;The worst thing you can do is remove the battery from a smoke detector as you will forget to put it back.  You cannot imaging how many homes I have found after a fire that did not have batteries in the detector for this very reason.  &#xD;&#xA;&#xD;&#xA;If your detectors are old, they can also be prone to false alarms.  Replace the battery 2 times a year and replace the detector every 10 years.  Newer detectors are less prone to false alarms in some cases,  " />
  <row Id="20722" PostHistoryTypeId="2" PostId="10129" RevisionGUID="ce7f0b14-e6a6-4816-880a-8cdf997b622a" CreationDate="2010-12-15T00:35:57.870" UserId="60" Text="Many modern smoke/fire detectors have the ability to temporarily disable or decrease the sensitivity of the alarm for a short period of time, usually 15 or 20 minutes. At the end of the time period it returns to full sensitivity.&#xD;&#xA;&#xD;&#xA;You may want to look into replacing your smoke detector with one of these." />
  <row Id="20723" PostHistoryTypeId="2" PostId="10130" RevisionGUID="0e596933-2527-4764-a90f-0729fcccb67f" CreationDate="2010-12-15T00:48:14.373" UserDisplayName="Melody" Text="I don't have baker's semi-sweet chocolate and recipe calls for a box with 8 squares. Can I replace with chocolate chips and if so what would be the ratio?" />
  <row Id="20724" PostHistoryTypeId="1" PostId="10130" RevisionGUID="0e596933-2527-4764-a90f-0729fcccb67f" CreationDate="2010-12-15T00:48:14.373" UserDisplayName="Melody" Text="Can I use Chocolate Chips in place of Semi-sweet baking chocolate?" />
  <row Id="20725" PostHistoryTypeId="3" PostId="10130" RevisionGUID="0e596933-2527-4764-a90f-0729fcccb67f" CreationDate="2010-12-15T00:48:14.373" UserDisplayName="Melody" Text="&lt;substitutions&gt;&lt;chocolate&gt;" />
  <row Id="20726" PostHistoryTypeId="2" PostId="10131" RevisionGUID="0d7b9e93-ddfb-4df1-bd0b-3a3909ca12dd" CreationDate="2010-12-15T01:02:30.580" UserId="3630" Text="Yes, you can use the choco. chips.  One square of chocolate is normally one ounce.  Half a cup of chocolate chips is usually around three ounces.  If you are looking to use 8 squares (8 ounces), you will need about 1 and a quarter cups of the chips (maybe just a tad more).  &#xD;&#xA;Some folks may come on and say that the chips are sweeter, less intense in flavour, etc., but when you are in  a pinch, you can sub them out just fine.  Doubtful you will notice any difference.&#xD;&#xA;" />
  <row Id="20727" PostHistoryTypeId="2" PostId="10132" RevisionGUID="bf27840c-bdf5-4ca5-a93f-701b0efd225c" CreationDate="2010-12-15T01:05:48.500" UserId="3655" Text="A recipe that I am trying says that it's very important I follow the instructions to the letter. However, at one point it says &quot;Each loaf should bake at 300 degrees Fahrenheit in convection/steam oven for approximately 40 minutes or until the loaf reaches 155 degrees internal temperature.&quot;&#xD;&#xA;&#xD;&#xA;However, I only have a Normal Oven, not a convection/steam oven. Can I still cook this recipe? Or, do I need to buy a new oven?" />
  <row Id="20728" PostHistoryTypeId="1" PostId="10132" RevisionGUID="bf27840c-bdf5-4ca5-a93f-701b0efd225c" CreationDate="2010-12-15T01:05:48.500" UserId="3655" Text="Convection/Steam cooking in a Normal Oven?" />
  <row Id="20729" PostHistoryTypeId="3" PostId="10132" RevisionGUID="bf27840c-bdf5-4ca5-a93f-701b0efd225c" CreationDate="2010-12-15T01:05:48.500" UserId="3655" Text="&lt;oven&gt;&lt;steaming&gt;" />
  <row Id="20730" PostHistoryTypeId="2" PostId="10133" RevisionGUID="93b49a21-ba89-4f64-be8a-cd587b104cb6" CreationDate="2010-12-15T01:15:09.457" UserId="3630" Text="Wow.  I wish I could buy a new oven. &#xD;&#xA;&#xD;&#xA;What type of recipe is it?  If it is important to have steam present, it must be a crusty loaf, although the temp is quite low for the promotion of a crust.  Because of the temp, and the directions saying to bake 40 minutes, it probably does not really need steam (again, steam is only necessary for the crust).  Normally, if you are baking a crusty bread, the steam is only present for a portion of the bake time (about ten minutes), and then all steam is evacuated.&#xD;&#xA;&#xD;&#xA;Anyways, what I'm guessing is that the steam is not important, they are focused on the convection attribute of the oven.  If that is the case, just knocck the temp up by 50 degrees, and you should be fine.&#xD;&#xA;&#xD;&#xA;If steam is necessary, try boiling a pot of water on the stove top and adding it into the oven with the bread, and using a spray bottle to intermittently mist water into the oven (to ensure that there is some steam in the oven cavity).  However, this is a poor man's solution, and doesn't work that great.&#xD;&#xA;&#xD;&#xA;This is the best guess I can give." />
  <row Id="20731" PostHistoryTypeId="6" PostId="10122" RevisionGUID="5becd910-0300-45fc-8343-cfe268141511" CreationDate="2010-12-15T01:17:09.843" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;pasta&gt;" />
  <row Id="20732" PostHistoryTypeId="2" PostId="10134" RevisionGUID="08eeb9a0-7a4c-48d8-9adf-66ec26c74ebe" CreationDate="2010-12-15T01:29:20.663" UserId="3655" Text="I used to have this problem quite a bit. Well, almost. My recipe was always burning or boiling over, causing lots of smoke.&#xD;&#xA;&#xD;&#xA;Removing the batteries is an okay solution, but obviously that doesn't offer you much fire alarm protection. You can run up and waft the air around it, but that is a hassle to do ever time.&#xD;&#xA;&#xD;&#xA;My solution was a bit hack-y, but it works. I took one of those souvenir fans you get at Six Flags, and affixed it to a coat hanger with some hot glue. A lot of hot glue. Then I just bent the coat hanger around the fire detector until it stayed.&#xD;&#xA;&#xD;&#xA;Before I cook, I'll turn it on and enjoy a quiet home. &#xD;&#xA;&#xD;&#xA;Just make sure to not glue over the battery holder. I did that at first, and it was a real pain to change the batteries. I suppose a normal fan would work, but I couldnt' figure out a way to mount it easily." />
  <row Id="20733" PostHistoryTypeId="2" PostId="10135" RevisionGUID="3d0ad1ac-e785-4a1f-b94e-7d7699a1fed3" CreationDate="2010-12-15T01:29:37.887" UserId="3655" Text="A recipe that I'm trying to make says: &quot;Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper.&quot;&#xD;&#xA;&#xD;&#xA;I'm pretty sure that &quot;pan release&quot; is the generic version of PAM, but I don't know what filter paper is. Is it another word for wax paper?&#xD;&#xA;&#xD;&#xA;A quick search turned up a bunch of coffee filters and lab equipment. " />
  <row Id="20734" PostHistoryTypeId="1" PostId="10135" RevisionGUID="3d0ad1ac-e785-4a1f-b94e-7d7699a1fed3" CreationDate="2010-12-15T01:29:37.887" UserId="3655" Text="What is filter paper?" />
  <row Id="20735" PostHistoryTypeId="3" PostId="10135" RevisionGUID="3d0ad1ac-e785-4a1f-b94e-7d7699a1fed3" CreationDate="2010-12-15T01:29:37.887" UserId="3655" Text="&lt;filtering&gt;" />
  <row Id="20736" PostHistoryTypeId="2" PostId="10136" RevisionGUID="bfb756c0-eaa0-4c36-8c93-dace96792e4a" CreationDate="2010-12-15T01:35:38.603" UserId="3630" Text="I would assume it's a synonym for parchment paper.  And yes, pan release is a generic term for any food release spray." />
  <row Id="20738" PostHistoryTypeId="2" PostId="10138" RevisionGUID="b0e8aaec-b30a-4ce9-865b-ddf30dbe91cd" CreationDate="2010-12-15T03:56:34.700" UserDisplayName="Juan" Text="I have been playing around with the spherification process. My questions are how long can I hold a sphere and what is the best way to do so??" />
  <row Id="20739" PostHistoryTypeId="1" PostId="10138" RevisionGUID="b0e8aaec-b30a-4ce9-865b-ddf30dbe91cd" CreationDate="2010-12-15T03:56:34.700" UserDisplayName="Juan" Text="What is the best way to hold a sphere and for how long?" />
  <row Id="20740" PostHistoryTypeId="3" PostId="10138" RevisionGUID="b0e8aaec-b30a-4ce9-865b-ddf30dbe91cd" CreationDate="2010-12-15T03:56:34.700" UserDisplayName="Juan" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="20741" PostHistoryTypeId="2" PostId="10139" RevisionGUID="6fcb1ffb-d291-4622-9c8d-c8d0f50de678" CreationDate="2010-12-15T04:13:10.813" UserId="3829" Text="Thai Gaeng Pet Pet Yang (literally translates to spicy curry with grilled duck) can be made with duck, goose, chicken, turkey, or just about anything else with wings and feathers.&#xD;&#xA;&#xD;&#xA;Whenever we have turkey leftovers my wife always make turkey curry - it is super yummy and tastes even better after a day or so in the fridge. She has published her recipe for it here: http://thaihomecooking.com/turkeycurry.pdf" />
  <row Id="20742" PostHistoryTypeId="2" PostId="10140" RevisionGUID="f06d5a3b-c26f-462e-83cb-7716e6493843" CreationDate="2010-12-15T04:18:41.953" UserId="3830" Text="It seems every time I make a cup of green tea, if I don't finish it while it's still considerably hot, it starts to get really sour and tastes awful.&#xD;&#xA;&#xD;&#xA;Why is this and how can I prevent this?  What am I doing wrong?" />
  <row Id="20743" PostHistoryTypeId="1" PostId="10140" RevisionGUID="f06d5a3b-c26f-462e-83cb-7716e6493843" CreationDate="2010-12-15T04:18:41.953" UserId="3830" Text="Why does Green Tea taste sour as it cools down?" />
  <row Id="20744" PostHistoryTypeId="3" PostId="10140" RevisionGUID="f06d5a3b-c26f-462e-83cb-7716e6493843" CreationDate="2010-12-15T04:18:41.953" UserId="3830" Text="&lt;tea&gt;" />
  <row Id="20745" PostHistoryTypeId="2" PostId="10141" RevisionGUID="8978e79d-fd6e-4191-ac16-9ba83d01348f" CreationDate="2010-12-15T04:30:46.437" UserId="3831" Text="The most likely culprits are:&#xD;&#xA;&#xD;&#xA;1. Steeping too long: 1-3 minutes, depending on the type and grade of tea.&#xD;&#xA;2. Using water that is too hot or too cold: Again, this depends on the type and grade of tea.&#xD;&#xA;&#xD;&#xA;[Here][1] is an excellent resource for getting these factors right:&#xD;&#xA;&#xD;&#xA;### On Steeping Time: ###&#xD;&#xA;&#xD;&#xA;&gt; Green tea does not require much time. Too long a steeping time will result in more bitterness and a less balanced flavor. We recommend experimenting with a range of 1 - 3 minutes. Japanese green teas generally taste best at 1 - 2 minutes while Chinese green teas seem to prefer 2 - 3 minutes (the smaller leaves of Japanese teas will extract faster than the generally larger leaves of Chinese teas). Steeping time should be balanced with water temperature: the lower the temperature, the longer the tea can be steeped.&#xD;&#xA;&#xD;&#xA;### On Temperature&#xD;&#xA;&#xD;&#xA;&gt; As a general guideline, green teas taste best when brewed at temperatures between 140°F - 185°F. The grade of the tea and the time of its harvest will also influence the appropriate steeping temperature. Green teas picked earlier in the spring will benefit from lower temperature brewing due to their overall higher levels of amino acids.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;&gt; The most accurate way is to use a thermometer to measure the temperature of the water in the kettle. One approach is to heat the water in your kettle to the desired temperature and then pour it into your teapot. Another approach is to heat the water to boiling and then let it cool down a bit before pouring into your teapot.&#xD;&#xA;&#xD;&#xA;[Read the whole thing][1] for further background.&#xD;&#xA;&#xD;&#xA;[1]: http://www.thefragrantleaf.com/brewingtips.html" />
  <row Id="20746" PostHistoryTypeId="2" PostId="10142" RevisionGUID="e4023195-e816-4384-b1eb-4d2eb1a1e487" CreationDate="2010-12-15T04:33:06.217" UserId="3832" Text="Aside from the other excellent answers (basically, use it like broccoli stems :)), it's excellent [braised][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/Elegant-Braised-Kohlrabi-118199" />
  <row Id="20747" PostHistoryTypeId="2" PostId="10143" RevisionGUID="b866b63c-2a16-4caf-94fc-e81d646ad6cd" CreationDate="2010-12-15T04:36:42.063" UserId="3832" Text="We like to use them in ratatouille; they combine well with things like yellow squash, eggplant, mushrooms, tomatoes, etc and the traditional ratatouille spices." />
  <row Id="20748" PostHistoryTypeId="2" PostId="10144" RevisionGUID="c25241d4-4872-47de-80d6-3d8f4bcc870b" CreationDate="2010-12-15T04:45:56.493" UserDisplayName="daniel" Text="In my experience, spheres done with the reverse method (calcium solution dipped in alginate) can last up to four days, well refrigerated, and kept submerged in vegetable (soy or canola) oil. I do not know the science behind it, only that it works. For reference, these were spheres made of a carrot-ginger consomme, not certain of specific amounts of calcium chlorate (in the carrot mix) and sodium alginate (bath) used. Note that acidity may play a role in how long spheres will last, and (often) the chemical reaction will continue, albeit slower; on Day 1 we'd have thin membranes with very liquid interiors. By Day 4, the membrane would be perceptibly thicker and the contents more glutinous." />
  <row Id="20750" PostHistoryTypeId="2" PostId="10146" RevisionGUID="ba8bb657-e7aa-40b4-beb6-992931e81aec" CreationDate="2010-12-15T06:10:25.500" UserId="3835" Text="Is it better to use a serrated knife, or a regular chef's knife that is really sharp?" />
  <row Id="20751" PostHistoryTypeId="1" PostId="10146" RevisionGUID="ba8bb657-e7aa-40b4-beb6-992931e81aec" CreationDate="2010-12-15T06:10:25.500" UserId="3835" Text="What kind of knife should I use to slice tomatoes?" />
  <row Id="20752" PostHistoryTypeId="3" PostId="10146" RevisionGUID="ba8bb657-e7aa-40b4-beb6-992931e81aec" CreationDate="2010-12-15T06:10:25.500" UserId="3835" Text="&lt;knives&gt;&lt;tomatoes&gt;" />
  <row Id="20753" PostHistoryTypeId="2" PostId="10147" RevisionGUID="90c30470-f441-4796-9009-1d250c935f42" CreationDate="2010-12-15T06:42:34.450" UserId="3203" Text="http://en.wikipedia.org/wiki/Tomato_knife&#xD;&#xA;&#xD;&#xA;&gt; A tomato knife is a small serrated&#xD;&#xA;&gt; kitchen knife designed to slice&#xD;&#xA;&gt; through tomatoes. The serrated edge&#xD;&#xA;&gt; allows the knife to penetrate the&#xD;&#xA;&gt; tomatoes’ skin quickly and with a&#xD;&#xA;&gt; minimum of pressure without crushing&#xD;&#xA;&gt; the flesh. Many tomato knives have&#xD;&#xA;&gt; forked tips that allow the user to&#xD;&#xA;&gt; remove the seeds more easily.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Serrations are not required to cut&#xD;&#xA;&gt; tomatoes – a sharp straight blade&#xD;&#xA;&gt; works – but the serrations allow the&#xD;&#xA;&gt; knife to cut tomatoes and other foods&#xD;&#xA;&gt; even when dull. Compare bread knife&#xD;&#xA;&gt; and steak knife, which are similarly&#xD;&#xA;&gt; serrated.&#xD;&#xA;&#xD;&#xA;I aways use a aerated knife as it doesn't matter how soft the tomato is, it will still slice it with ease&#xD;&#xA;&#xD;&#xA;The best tomato knife I ever had, had a high carbon steel blade about 13cm long, and only 1cm wide. The short width and the rough carbon steel surface meant that the slice didn't stick to the blade as your slices, and fell away cleanly. It broke one day when pushed to hard into soft wood chopping block. Never found another one like it&#xD;&#xA;" />
  <row Id="20754" PostHistoryTypeId="5" PostId="10147" RevisionGUID="bd922700-2d00-40c1-bfc5-51ac15e1b875" CreationDate="2010-12-15T06:52:16.783" UserId="3203" Comment="added 101 characters in body" Text="http://en.wikipedia.org/wiki/Tomato_knife&#xD;&#xA;&#xD;&#xA;&gt; A tomato knife is a small serrated&#xD;&#xA;&gt; kitchen knife designed to slice&#xD;&#xA;&gt; through tomatoes. The serrated edge&#xD;&#xA;&gt; allows the knife to penetrate the&#xD;&#xA;&gt; tomatoes’ skin quickly and with a&#xD;&#xA;&gt; minimum of pressure without crushing&#xD;&#xA;&gt; the flesh. Many tomato knives have&#xD;&#xA;&gt; forked tips that allow the user to&#xD;&#xA;&gt; remove the seeds more easily.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Serrations are not required to cut&#xD;&#xA;&gt; tomatoes – a sharp straight blade&#xD;&#xA;&gt; works – but the serrations allow the&#xD;&#xA;&gt; knife to cut tomatoes and other foods&#xD;&#xA;&gt; even when dull. Compare bread knife&#xD;&#xA;&gt; and steak knife, which are similarly&#xD;&#xA;&gt; serrated.&#xD;&#xA;&#xD;&#xA;I aways use a aerated knife as it doesn't matter how soft the tomato is, it will still slice it with ease&#xD;&#xA;&#xD;&#xA;The best tomato knife I ever had, had a high carbon steel blade about 13cm long, and only 1cm wide. The short width and the rough carbon steel surface meant that the slice didn't stick to the blade as your slices, and fell away cleanly. It broke one day when pushed to hard into soft wood chopping block. Never found another one like it&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Coated knives like this should be good&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/K4DDB.jpg" />
  <row Id="20757" PostHistoryTypeId="2" PostId="10148" RevisionGUID="627602b6-2523-46d8-a50a-38abda1cffd0" CreationDate="2010-12-15T08:05:16.510" UserId="3489" Text="A really well-sharpened santoku-style chef's knife is usually my choice. But, it does depend on the type of slicing... such as thick/thin discs, wedges, or dicing.&#xD;&#xA;&#xD;&#xA;While I understand that a serrated blade can help with slicing a super-ripe tomato, when I want really thin disc-shaped slices, something very sharp and preferably a thinner spine. The favorite in my kitchen is definitely a Henckel santoku chef blade. Some versions can have a very thick spine, and wouldn't work as well, though. This type of choice is also more utilitarian if you're cutting any other veggies at the same time, or making additional cuts in the tomatoes, such as when you're also going to be halving the discs or full-on dicing. &#xD;&#xA;&#xD;&#xA;Things I like the thinnest slices on are a ham and cheese melt, roast beef sammy, a sub for the road, and sometimes for a garnish. (hors d'œuvre, anyone?)&#xD;&#xA;&#xD;&#xA;Also, when I'm cutting tomatoes into wedges, I also like to use this same type of sharp, non-serrated blade. Otherwise, I find it harder than necessary to do the smaller divisions after the 1/4-of-a-tomato size. I nearly always do 1/8 or 1/12 sized wedges for salad, so it isn't terribly often I use a &quot;real&quot; tomato knife. When I do, is when it's for a lunch and I don't want to sully a larger blade, or when doing large batches. Getting the core out is certainly easiest with a smaller, serrated blade." />
  <row Id="20758" PostHistoryTypeId="5" PostId="10147" RevisionGUID="306778f9-0451-4571-8760-0ef77ac13a75" CreationDate="2010-12-15T09:03:53.930" UserId="3203" Comment="added 1 characters in body" Text="http://en.wikipedia.org/wiki/Tomato_knife&#xD;&#xA;&#xD;&#xA;&gt; A tomato knife is a small serrated&#xD;&#xA;&gt; kitchen knife designed to slice&#xD;&#xA;&gt; through tomatoes. The serrated edge&#xD;&#xA;&gt; allows the knife to penetrate the&#xD;&#xA;&gt; tomatoes’ skin quickly and with a&#xD;&#xA;&gt; minimum of pressure without crushing&#xD;&#xA;&gt; the flesh. Many tomato knives have&#xD;&#xA;&gt; forked tips that allow the user to&#xD;&#xA;&gt; remove the seeds more easily.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Serrations are not required to cut&#xD;&#xA;&gt; tomatoes – a sharp straight blade&#xD;&#xA;&gt; works – but the serrations allow the&#xD;&#xA;&gt; knife to cut tomatoes and other foods&#xD;&#xA;&gt; even when dull. Compare bread knife&#xD;&#xA;&gt; and steak knife, which are similarly&#xD;&#xA;&gt; serrated.&#xD;&#xA;&#xD;&#xA;I aways use a aerated knife as it doesn't matter how soft the tomato is, it will still slice it with ease&#xD;&#xA;&#xD;&#xA;The best tomato knife I ever had, had a high carbon steel blade about 13cm long, and only 1cm in height. The short height and the rough carbon steel surface meant that the slices didn't stick to the blade as you cut, and fell away cleanly. It broke one day when pushed to hard into soft wood chopping block. Never found another one like it&#xD;&#xA;&#xD;&#xA;Coated knives like this should be good&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/K4DDB.jpg" />
  <row Id="20759" PostHistoryTypeId="2" PostId="10149" RevisionGUID="58f0eb7c-ab5a-4d40-b0c2-5bd0d43c0c58" CreationDate="2010-12-15T09:34:06.500" UserId="3392" Text="I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use [tomato paste/puree as a thickener, and still keep a rich tomato flavor][1]. But what would be the right dosage of paste? Is there any other advice/method to make a good tomato soup from my watery tomatoes?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/9511/3392" />
  <row Id="20760" PostHistoryTypeId="1" PostId="10149" RevisionGUID="58f0eb7c-ab5a-4d40-b0c2-5bd0d43c0c58" CreationDate="2010-12-15T09:34:06.500" UserId="3392" Text="How to get a thicker soup from watery tomatoes?" />
  <row Id="20761" PostHistoryTypeId="3" PostId="10149" RevisionGUID="58f0eb7c-ab5a-4d40-b0c2-5bd0d43c0c58" CreationDate="2010-12-15T09:34:06.500" UserId="3392" Text="&lt;soup&gt;&lt;tomatoes&gt;&lt;thickening&gt;" />
  <row Id="20762" PostHistoryTypeId="2" PostId="10150" RevisionGUID="15284e8f-7d29-44e9-94e9-9c50c00c3a17" CreationDate="2010-12-15T11:05:50.453" UserId="2391" Text="The tea will have brewed to long. &#xD;&#xA;If you remove the leaves when the tea is just brewed correctly, or use a tea pot and pour the tea once brewed this won't happen." />
  <row Id="20763" PostHistoryTypeId="2" PostId="10151" RevisionGUID="eb1bf5ff-f7d7-4791-b7f6-08874b2c5c74" CreationDate="2010-12-15T11:10:11.180" UserId="2391" Text="You can add quite a lot of tomato paste/puree but this will mask the fresh flavour of your tomatoes. &#xD;&#xA;&#xD;&#xA;I think I'd just reduce the soup down once it was made or add carrots. Carrot flavour really complements tomato soup and many tomato soups recipes require carrots. The starch will then help you thicken the soup." />
  <row Id="20764" PostHistoryTypeId="2" PostId="10152" RevisionGUID="cd3f3ba6-f9ff-4048-858c-b495c02888be" CreationDate="2010-12-15T11:20:01.690" UserId="1393" Text="One thing you can do is dry off much of the water by slow-roasting the tomatoes in the oven first, similar to what I do [in this risotto][1]. I think you will get a more complex flavor than if you boil the heck out of them in a pot to reduce. I was also going to suggest pureeing them and then hanging them in a cheesecloth bag to drain the water, but you'll lose too much flavor that way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2009/08/roasted-tomato-and-corn-risotto-recipe.html" />
  <row Id="20765" PostHistoryTypeId="6" PostId="9464" RevisionGUID="3ec20abb-76cb-424e-93a6-ae323b2d7dd9" CreationDate="2010-12-15T13:42:33.737" UserId="1816" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;goose&gt;" />
  <row Id="20766" PostHistoryTypeId="2" PostId="10153" RevisionGUID="47187039-d03f-4802-ba1d-69bfbb3c1140" CreationDate="2010-12-15T15:04:14.993" UserId="613" Text="I make hard cider from time to time. Like Joe said, you can buy yeast nutrient at a home brewing supply store, particularly one that caters to wine makers. If you don't want to do that, a cider maker's trick is to add a handful of raisins instead. They'll release nitrogen into the wort as they break down.&#xD;&#xA;&#xD;&#xA;Whatever you do, don't just skip it. During fermentation, the alcohol produced by the yeast helps prevent other nasties from growing in the wort. If you leave out the yeast nutrient, then your wort will be sitting around at room temperature for a long time without a lot of protection. You can end up with ginger beer vinegar due to bacterial action." />
  <row Id="20767" PostHistoryTypeId="2" PostId="10154" RevisionGUID="84ed2258-dd25-4997-a824-f0bc373cb48d" CreationDate="2010-12-15T15:32:11.963" UserId="3348" Text="One trick I use for thickening soups is instant mashed potatoes from a box (we also freeze leftover real mash for soups, but it doesn't work quite the same way). I would think you'd want to be careful about using too much in a tomato soup, but it might be worth considering if your soup only needs a little help." />
  <row Id="20768" PostHistoryTypeId="2" PostId="10155" RevisionGUID="cda2d588-b2f4-42f1-988b-b572f03a6f6a" CreationDate="2010-12-15T15:33:27.760" UserId="3836" Text="Add potatos! You generally won't taste them but they'll add thickness to your soup." />
  <row Id="20769" PostHistoryTypeId="2" PostId="10156" RevisionGUID="c0eefe70-de7c-4a15-abe6-2e64b3b480db" CreationDate="2010-12-15T15:35:54.903" UserId="613" Text="If you have a pressure cooker, try using that. You only need to cook it under pressure for about an hour, plus 20-30 minutes for it to reach pressure in the first place. " />
  <row Id="20770" PostHistoryTypeId="2" PostId="10157" RevisionGUID="e40ecb70-9df6-457b-a4c1-a07b0ae5b318" CreationDate="2010-12-15T15:59:57.927" UserId="613" Text="I bought a bag of chakki atta from an Indian grocery store. The back of the bag says that it's 100% whole wheat flour. It was cheaper than traditional American style whole wheat flour, so I decided to buy a bag to see how well it would work.&#xD;&#xA;&#xD;&#xA;At home, the main thing that I noticed was that chakki atta looks different. The whole wheat flour that I'm used to is tan with dark flecks. Chakki atta is a more uniform yellowish tan without any flecks, or maybe the flecks are just really small. I've used it a few times in bread baking, and it seems to work well.&#xD;&#xA;&#xD;&#xA;My question is, does anyone have a better idea of how packaged chakki atta is different from whole wheat flour, and what kinds of things it is good for?" />
  <row Id="20771" PostHistoryTypeId="1" PostId="10157" RevisionGUID="e40ecb70-9df6-457b-a4c1-a07b0ae5b318" CreationDate="2010-12-15T15:59:57.927" UserId="613" Text="Using Chakki Atta instead of whole wheat flour?" />
  <row Id="20772" PostHistoryTypeId="3" PostId="10157" RevisionGUID="e40ecb70-9df6-457b-a4c1-a07b0ae5b318" CreationDate="2010-12-15T15:59:57.927" UserId="613" Text="&lt;flour&gt;&lt;indian-cuisine&gt;" />
  <row Id="20773" PostHistoryTypeId="2" PostId="10158" RevisionGUID="fcc56847-86db-4356-9b36-de3e62ce937f" CreationDate="2010-12-15T16:08:55.193" UserId="1816" Text="In theory chakki is a flour mill, and chakki atta is flour fresh from that mill.  Realistically of course nothing you find on your grocery store shelves is fresh from a mill.&#xD;&#xA;&#xD;&#xA;Atta flour is made from hard wheat, which has a **high gluten content**.  This means that your flour is probably *better* for bread than typical all-purpose whole wheat flour from the baking aisle.  If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour.  &#xD;&#xA;&#xD;&#xA;Like typical grocery store whole wheat flour, atta flour is **coarsely ground**.  This may give your bread a more grainy texture (not a bad thing), and makes atta unideal for cakes, biscuits, and quick breads unless you like them with a coarse texture in the crumb.  If you would like to use whole wheat for baking other than bread, whole wheat pastry flour is the usual suggestion (or grind wheat yourself to a very find grind)." />
  <row Id="20774" PostHistoryTypeId="2" PostId="10159" RevisionGUID="1f4f9922-788d-44bd-851a-f3fca355552f" CreationDate="2010-12-15T16:34:02.493" UserId="2283" Text="Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either web or in printed format that would be a reliable source of information?" />
  <row Id="20775" PostHistoryTypeId="1" PostId="10159" RevisionGUID="1f4f9922-788d-44bd-851a-f3fca355552f" CreationDate="2010-12-15T16:34:02.493" UserId="2283" Text="What is a good resource for learning about Molecular Gastronomy?" />
  <row Id="20776" PostHistoryTypeId="3" PostId="10159" RevisionGUID="1f4f9922-788d-44bd-851a-f3fca355552f" CreationDate="2010-12-15T16:34:02.493" UserId="2283" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="20777" PostHistoryTypeId="2" PostId="10160" RevisionGUID="a71b0a6d-2e06-440e-bc9c-9bca149a4868" CreationDate="2010-12-15T17:04:21.220" UserId="2283" Text="I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry. " />
  <row Id="20778" PostHistoryTypeId="1" PostId="10160" RevisionGUID="a71b0a6d-2e06-440e-bc9c-9bca149a4868" CreationDate="2010-12-15T17:04:21.220" UserId="2283" Text="What is the difference between cake flour and AP flour?" />
  <row Id="20779" PostHistoryTypeId="3" PostId="10160" RevisionGUID="a71b0a6d-2e06-440e-bc9c-9bca149a4868" CreationDate="2010-12-15T17:04:21.220" UserId="2283" Text="&lt;flour&gt;" />
  <row Id="20780" PostHistoryTypeId="2" PostId="10161" RevisionGUID="1558c277-72d4-481a-80b4-d4eae4e5f3e2" CreationDate="2010-12-15T17:06:46.463" UserId="231" Text="Anything this guy sells: [http://knifewear.com/][1]&#xD;&#xA;&#xD;&#xA;He brings in a bag of ripe tomatoes every morning to show off his blades (and lets customers try them all). The quality of the Japanese steel makes my professional Henkels blades look like toys. He gets all of his blades direct from the masters in Japan. The blades are so sharp, they sort of just fall through the tomatoes...&#xD;&#xA;&#xD;&#xA;I use one of these: [http://knifewear.com/knife-family.asp?family=5][2] for most things and have another smaller paring knife to use as well.&#xD;&#xA;&#xD;&#xA;But the point is if you use a very sharp knife, you don't need a &quot;tomato&quot; or serrated knife. If your sharp knife doesn't cut through the tomato, it's not sharp.&#xD;&#xA;&#xD;&#xA;Disclaimer: I have no affiliation with Knifewear. I just made the mistake of going in one day and buying some knives from him. He has shown me the error of my ways.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://knifewear.com/&#xD;&#xA;  [2]: http://knifewear.com/knife-family.asp?family=5" />
  <row Id="20781" PostHistoryTypeId="2" PostId="10162" RevisionGUID="968ebee0-57ee-4922-953a-ad3ec0198c9d" CreationDate="2010-12-15T17:07:51.060" UserId="3756" Text="I can recommend [The Fat Duck Cookbook][1] by Heston Blumenthal. He explains each recipe in detail and goes into the chemistry behind it as well. There is also [On Food and Cooking][2] by Harold McGee, which I think is the reference book to have.   &#xD;&#xA;&#xD;&#xA;The McGee book has its own Wikipedia article:  &#xD;&#xA;http://en.wikipedia.org/wiki/On_Food_and_Cooking&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fat-Duck-Cookbook-Heston-Blumenthal/dp/160819020X&#xD;&#xA;  [2]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1292432840&amp;sr=1-1" />
  <row Id="20782" PostHistoryTypeId="2" PostId="10163" RevisionGUID="e6ab1c3e-abf2-4698-b6ea-9f276ec3e48e" CreationDate="2010-12-15T17:08:17.630" UserId="3574" Text="Harold McGee's *On Food and Cooking* for a start." />
  <row Id="20783" PostHistoryTypeId="2" PostId="10164" RevisionGUID="0d62877c-68b4-4781-81ee-11db2cae557e" CreationDate="2010-12-15T17:29:50.600" UserId="2047" Text="Cake flour has a lower protein content than AP flour. It's essentially the opposite of bread flour (higher protein content). You can add protein (turn AP flour into bread flour) in the form of vital wheat gluten to increase the protein content of your flour, but I don't know of any way to go the other way around. Some brands of AP flour from the southern US are &quot;softer&quot; and could probably be used as cake flour. &quot;White Lily&quot; is one of these." />
  <row Id="20784" PostHistoryTypeId="2" PostId="10165" RevisionGUID="624ef9c9-4072-443a-a50f-e4fd04d3a4ea" CreationDate="2010-12-15T17:32:38.007" UserId="3479" Text="Cake flour has less protein than AP flour which has less protein than bread flour.  Cake flour is sometimes ground finer.  The wheat used is known as soft (cake) or hard(bread) or a mix...the goal being to achieve a certain protein level.  Professional bakers will care about this more than you need to.&#xD;&#xA;&#xD;&#xA;No, you can't turn AP flour into cake flour, but you can, pretty much, use AP flour instead of cake flour.  The cake MAY potentially be a little tougher/firmer, but you probably won't notice the difference.&#xD;&#xA;&#xD;&#xA;Having cake flour around won't mess you up, if you make biscuits regularly, for instance, since soft flour is better for biscuits, which you definitely don't want to be tough.  But if you just want to make this cake, substitute AP for the cake flour and you should be fine.  If it calls for beating it for a long time after you add the liquid,  you might cut back on it a bit, so that you develop the gluten a little less (more protein can build more gluten...see bread flour above), but most cakes don't call for a whole lot of beating anyway." />
  <row Id="20785" PostHistoryTypeId="2" PostId="10166" RevisionGUID="9031fdbf-fc59-43b5-beee-5c25175fbefc" CreationDate="2010-12-15T17:36:02.873" UserId="60" Text="This very site. Take a look at the other questions tagged [molecular-gastronomy][1].&#xD;&#xA;&#xD;&#xA;Of particular note is this [similar question][2] which has a [great answer][3] by daniel.&#xD;&#xA;&#xD;&#xA;[1]: http://seasonedadvice.com/questions/tagged/molecular-gastronomy&#xD;&#xA;[2]: http://seasonedadvice.com/q/6434/60&#xD;&#xA;[3]: http://seasonedadvice.com/q/6434/60/#7751" />
  <row Id="20786" PostHistoryTypeId="10" PostId="10160" RevisionGUID="cff74e2e-531b-450d-af17-9a72a36507c8" CreationDate="2010-12-15T17:38:16.350" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="20787" PostHistoryTypeId="5" PostId="10160" RevisionGUID="26a4d292-842a-4a75-9d4b-f497ad7ae010" CreationDate="2010-12-15T17:38:16.583" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What is the difference between various types of flour?](http://cooking.stackexchange.com/questions/356/what-is-the-difference-between-various-types-of-flour)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am baking a Yule Log (Buche de Noel) for solstice and the recipe I generally use calls for a lot of coconut and pecans and I have people who don't like those things coming to dinner, so I am looking for another recipe. The recipes I am finding though all call for cake flour and I don't bake a lot of cakes so I didn't want to buy it just for this recipe, can I turn AP flour into cake flour or what is the difference between the two? I have bread flour and AP flour in the pantry. " />
  <row Id="20788" PostHistoryTypeId="2" PostId="10167" RevisionGUID="0cddbb65-1233-4597-9a2e-31aa187e37f8" CreationDate="2010-12-15T17:43:02.477" UserId="1148" Text="A Chinese friend of mine says that you need to rinse green tea leaves with boiled water before steeping.&#xD;&#xA;&#xD;&#xA;Her technique:&#xD;&#xA;&#xD;&#xA; - Put Tea Leaves in pot. &#xD;&#xA; - Cover with boiled water. ~ Boiling &#xD;&#xA; - Immediately pour off the water. &#xD;&#xA; - Steep. (Kettle should have cooled a bit by now)" />
  <row Id="20789" PostHistoryTypeId="12" PostId="8284" RevisionGUID="709e12cd-9a5b-4d97-8133-b386109cb45a" CreationDate="2010-12-15T17:49:10.457" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="20790" PostHistoryTypeId="13" PostId="8284" RevisionGUID="1506d852-c3e6-414d-9f19-3eab7e2b6382" CreationDate="2010-12-15T17:50:02.253" UserId="438" Text="[{&quot;Id&quot;:438,&quot;DisplayName&quot;:&quot;Daniel Bingham&quot;}]" />
  <row Id="20791" PostHistoryTypeId="2" PostId="10168" RevisionGUID="5bb749ac-4b19-459f-ad6a-e4de80aa6fc9" CreationDate="2010-12-15T18:23:27.637" UserId="32" Text="My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make use a bamboo steamer and pot to cook. &#xD;&#xA;&#xD;&#xA;What other alternative ways do I have to cook my dumplings? &#xD;&#xA;&#xD;&#xA;Should I cook them at home, freeze them and microwave them day of the potluck?" />
  <row Id="20792" PostHistoryTypeId="1" PostId="10168" RevisionGUID="5bb749ac-4b19-459f-ad6a-e4de80aa6fc9" CreationDate="2010-12-15T18:23:27.637" UserId="32" Text="How can I cook my dumplings without a bamboo steamer?" />
  <row Id="20793" PostHistoryTypeId="3" PostId="10168" RevisionGUID="5bb749ac-4b19-459f-ad6a-e4de80aa6fc9" CreationDate="2010-12-15T18:23:27.637" UserId="32" Text="&lt;cooking-techniques&gt;&lt;chinese-cuisine&gt;&lt;steaming&gt;" />
  <row Id="20794" PostHistoryTypeId="2" PostId="10169" RevisionGUID="940b9456-1c97-4952-81a8-1f3848932531" CreationDate="2010-12-15T18:32:06.930" UserId="3766" Text="Hervé This' [Molecular Gastronomy: Exploring the Science of Flavor][1] is a good choice if you are interested in the science behind molecular gastronomy. You may not learn much in terms of recipes or cooking techniques but it provides lots of short essays about the science behind cooking. Keep in mind about the bad translation though.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Molecular-Gastronomy-Exploring-Traditions-Perspectives/dp/0231133138/ref=cm_cr_pr_pb_t/181-5690214-2561411" />
  <row Id="20795" PostHistoryTypeId="2" PostId="10170" RevisionGUID="9a3845ea-7584-4728-b139-9465a7b053b9" CreationDate="2010-12-15T18:33:46.880" UserId="3839" Text="I bought a hand crank can opener (Oxo) because of the good online feedback and only use the &quot;shake&quot; dry approach. It quickly developed rust in between the metal. If I invest the time and scrub, I can remove most of the rust.&#xD;&#xA;&#xD;&#xA;When I initially posed the maintenance question in IRC concerning rust and utensils and kitchenware in general, I got suggestions from &quot;spend a little on a decent one&quot; to &quot;you want stainless steel&quot;. I stored both answers as helpful for future purchases.&#xD;&#xA;&#xD;&#xA;Just recently I noticed two can openers in the office pantry that both show rust. Obviously these were neglected and showed more corrosion. After seeing this, I am curious if rust is actually normal and harmless. Are there more expensive stainless steel can openers that are rust resistant? Should I be drying more rigorously? I just thought of another possibility: should I keep the can opener in a jar of cooking oil?" />
  <row Id="20796" PostHistoryTypeId="1" PostId="10170" RevisionGUID="9a3845ea-7584-4728-b139-9465a7b053b9" CreationDate="2010-12-15T18:33:46.880" UserId="3839" Text="What is the proper way to maintain a can opener?" />
  <row Id="20797" PostHistoryTypeId="3" PostId="10170" RevisionGUID="9a3845ea-7584-4728-b139-9465a7b053b9" CreationDate="2010-12-15T18:33:46.880" UserId="3839" Text="&lt;drying&gt;&lt;maintenance&gt;&lt;stainless-steel&gt;" />
  <row Id="20798" PostHistoryTypeId="2" PostId="10171" RevisionGUID="e80fdac5-7455-4cf1-bdaa-1f0f2663f388" CreationDate="2010-12-15T18:35:19.390" UserId="3113" Text="We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method." />
  <row Id="20799" PostHistoryTypeId="1" PostId="10171" RevisionGUID="e80fdac5-7455-4cf1-bdaa-1f0f2663f388" CreationDate="2010-12-15T18:35:19.390" UserId="3113" Text="What is Spaetzle? How is it cooked?" />
  <row Id="20800" PostHistoryTypeId="3" PostId="10171" RevisionGUID="e80fdac5-7455-4cf1-bdaa-1f0f2663f388" CreationDate="2010-12-15T18:35:19.390" UserId="3113" Text="&lt;cooking-techniques&gt;&lt;ingredients&gt;" />
  <row Id="20801" PostHistoryTypeId="2" PostId="10172" RevisionGUID="0f0d71ed-5f41-449b-bb56-c4ec5cc2197e" CreationDate="2010-12-15T18:38:36.827" UserId="231" Text="If you don't have a bamboo steamer, or any other steamer.. here is an alternate way. Get a large wok or high edged pan(Make sure it's one that has a cover). Take a plate that can sit fully inside the wokand place something at the bottom to raise the plate off the bottom. If you don't have a wire thing to do that, I've used everything from carefully placed chopsticks accross a wok, to a metal lid from a jar. Add the water to the bottom of the wok, enough water that it won't boil dry, not too much that it'll go over the edge of your plate. Set to boil, then turn it down.&#xD;&#xA;&#xD;&#xA;While it's heating, place all your dumplings on a plate. I'd recommend putting a piece of lettuce or cabbage underneath the dumplings. It'll help keep it from sticking and get it off the plate. That's how my mom usually made dumplings and it works well.&#xD;&#xA;&#xD;&#xA;I don't really have any suggestions about reheating... but the microwave would probably work.&#xD;&#xA;&#xD;&#xA;That said bamboo steamers are cheap if you have access to them." />
  <row Id="20802" PostHistoryTypeId="5" PostId="10168" RevisionGUID="d9a29807-509c-4639-ad5c-47c715bddd20" CreationDate="2010-12-15T18:45:00.003" UserId="32" Comment="added 91 characters in body" Text="My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make require a bamboo steamer and pot to cook. &#xD;&#xA;&#xD;&#xA;I have a steamer that I use at home, but at work, I have no access to a stove top. &#xD;&#xA;&#xD;&#xA;What other alternative ways do I have to cook my dumplings? &#xD;&#xA;&#xD;&#xA;Should I cook them at home, freeze them and microwave them day of the potluck?" />
  <row Id="20803" PostHistoryTypeId="6" PostId="10168" RevisionGUID="fa39f4f9-022f-445b-99ae-b1056c97ce13" CreationDate="2010-12-15T18:46:14.650" UserId="41" Comment="edited tags" Text="&lt;chinese-cuisine&gt;&lt;steaming&gt;" />
  <row Id="20804" PostHistoryTypeId="6" PostId="10171" RevisionGUID="8c61e322-bf70-4fe7-a4fe-1bf05c34aca4" CreationDate="2010-12-15T18:47:37.067" UserId="41" Comment="edited tags" Text="&lt;noodles&gt;&lt;german-cuisine&gt;" />
  <row Id="20805" PostHistoryTypeId="6" PostId="10170" RevisionGUID="1585fd6a-e3a0-4747-beb4-35848492df11" CreationDate="2010-12-15T18:48:40.763" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;stainless-steel&gt;&lt;maintenance&gt;" />
  <row Id="20806" PostHistoryTypeId="12" PostId="10172" RevisionGUID="5fe4532d-b471-47ca-b3e7-0b4b4703cc4b" CreationDate="2010-12-15T18:55:06.650" UserId="231" Text="[{&quot;Id&quot;:231,&quot;DisplayName&quot;:&quot;talon8&quot;}]" />
  <row Id="20807" PostHistoryTypeId="2" PostId="10173" RevisionGUID="337d43f6-fbcc-4705-ad8f-9294d48950cb" CreationDate="2010-12-15T18:56:08.617" UserId="1236" Text="I don't have an answer to your &quot;choice of material&quot; question, though I would tend to believe stainless steel is your best bet.  &#xD;&#xA;&#xD;&#xA;However, for preventing rust: Try cranking a paper towel through the spokes after you use and/or wash it, if that's where the rust is accumulating.  It cleans and dries them very well, and I don't know if it's what's preventing rust on ours, but I do that every time and haven't noticed rust yet." />
  <row Id="20808" PostHistoryTypeId="2" PostId="10174" RevisionGUID="d6c3e0ff-be3d-49c8-a8e6-5b79710c5e84" CreationDate="2010-12-15T18:56:31.923" UserId="41" Text="Rust (iron oxide) requires exactly three things to form: Iron, oxygen, and water.  The first two are already in abundance, so in order to prevent rust, you need to minimize the third.  Keep the can opener as dry as possible.  Use a cloth or paper towel.&#xD;&#xA;&#xD;&#xA;Stainless steel is corrosion &quot;resistant&quot;; it does not corrode or rust as easily as untreated iron or steel, but it can still corrode over time and will certainly tarnish.  Again, the way to prevent this is to keep it dry.&#xD;&#xA;&#xD;&#xA;I would not keep the can opener in a jar of cooking oil, because cooking oil can go rancid.  Culinary-grade mineral oil would be okay, but it seems like a waste of oil to me; as long as you keep it dry, it won't rust.&#xD;&#xA;&#xD;&#xA;Having said that, my can opener is pretty rusty and it doesn't bother me.  Rust is definitely normal, and as long as the rust doesn't get into your food (which has never happened to me) then it is also completely harmless.  It might not open cans as well if the blade itself is rusted, and that could potentially leave sharp edges on the opened can or lid, but that's highly individual and I'm sure you should be able to spot if and when that's happening.  Personally, I don't bother to thoroughly dry can openers, because they're cheap enough that I can just buy a new one if they rust really badly.&#xD;&#xA;&#xD;&#xA;But in general, yes, the two things you can do to minimize rusting on a can opener (or any other metal equipment) is to (a) use stainless steel and (b) keep it dry." />
  <row Id="20809" PostHistoryTypeId="6" PostId="10159" RevisionGUID="28bb6994-d71f-4cd0-a2be-f238f93cd94c" CreationDate="2010-12-15T19:04:08.277" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="20811" PostHistoryTypeId="6" PostId="10157" RevisionGUID="0bb2e64e-0229-4780-b6d2-e77188c2884b" CreationDate="2010-12-15T19:06:58.320" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;flour&gt;&lt;indian-cuisine&gt;" />
  <row Id="20812" PostHistoryTypeId="2" PostId="10175" RevisionGUID="0a49a9c5-df02-4067-a877-3ae395c47611" CreationDate="2010-12-15T19:13:40.063" UserId="1259" Text="[Khymos][1] is a fantastic resource, and has probably [the best collection of recipes][2] out there at the moment. &#xD;&#xA;&#xD;&#xA;There's also a lot of good stuff at the French Cullinary Institute's [Cooking Issues blog][3]. They've got [a good post on hydrocolloids][4] that's quite enlightening. &#xD;&#xA;&#xD;&#xA;I actually disagree on the McGee recommendations. While it's an excellent book, full of great info, I don't think it's a good starting point for molecular gastronomy (in the sense of the cooking movement rather than the more literal sense)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://khymos.org/&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [3]: http://www.cookingissues.com/&#xD;&#xA;  [4]: http://www.cookingissues.com/primers/hydrocolloids-primer/" />
  <row Id="20813" PostHistoryTypeId="2" PostId="10176" RevisionGUID="a01ee25d-87e3-4f08-9dc5-77283e2acd4f" CreationDate="2010-12-15T19:23:55.490" UserId="1163" Text="The ingredients are pretty similar to Italian egg pasta: wheat flour, eggs, salt, and water. The amount of eggs used is more, though, so that the consistency is that of a fairly thick batter instead of a dough. This batter is typically pressed through a coarse strainer into boiling water.&#xD;&#xA;&#xD;&#xA;More details [at wikipedia](http://en.wikipedia.org/wiki/Sp%C3%A4tzle)." />
  <row Id="20814" PostHistoryTypeId="2" PostId="10177" RevisionGUID="f4d1ee90-3842-4fdd-bada-23add73f4c82" CreationDate="2010-12-15T19:26:32.853" UserId="3491" Text="A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just haven't gained the confidence to try again. &#xD;&#xA;&#xD;&#xA;I noticed that my soufflé would puff up very nicely, but quickly collapse, losing its structural rigidity and demolishing its parabolic nature. Does anyone know any tips or tricks to re-puff a soufflé, or at least a way to keep it from falling in the first place?" />
  <row Id="20815" PostHistoryTypeId="1" PostId="10177" RevisionGUID="f4d1ee90-3842-4fdd-bada-23add73f4c82" CreationDate="2010-12-15T19:26:32.853" UserId="3491" Text="Collapsing soufflé" />
  <row Id="20816" PostHistoryTypeId="3" PostId="10177" RevisionGUID="f4d1ee90-3842-4fdd-bada-23add73f4c82" CreationDate="2010-12-15T19:26:32.853" UserId="3491" Text="&lt;souffle&gt;&lt;puff&gt;&lt;tips-and-tricks&gt;" />
  <row Id="20817" PostHistoryTypeId="2" PostId="10178" RevisionGUID="de57e9b8-1ad5-41fa-a3f4-d8781d2552cf" CreationDate="2010-12-15T19:37:56.387" UserId="3491" Text="Spaetzle is basically a noodle. Throw together egg, flour and salt (maybe some water to thin it out) and force it through a mold. Anything with holes can be used as a mold (for instance, I've used my old metal colander and that would work fine). Once the dough is formed into little pieces (it doesn't usually hold together for long threads), put it in boiling water to cook for a few minutes and dress it to eat however you desire. &#xD;&#xA;&#xD;&#xA;Note: some people say Spaetzle is a noodle, some say a dumpling, I have no preference, I just call it tasty!" />
  <row Id="20818" PostHistoryTypeId="2" PostId="10179" RevisionGUID="dc917add-ecec-447f-8a3a-e8c45b4bcafd" CreationDate="2010-12-15T19:40:18.327" UserId="218" Text="They're kinda supposed to fall: egg protein just can't hold the shape independent of the hot air inside, so as it cools, it's going to fall. The only time one wouldn't fall is if you screwed it up and it never rose in the first place. &#xD;&#xA;&#xD;&#xA;The best thing to do is pull it right out and serve it. Timing is everything." />
  <row Id="20819" PostHistoryTypeId="2" PostId="10180" RevisionGUID="3db19c57-8028-40dd-99e8-f91fb99139cc" CreationDate="2010-12-15T19:53:24.907" UserId="3760" Text="I like to use the 15% rule.  To convert a recipe from convection to conventional:&#xD;&#xA;&#xD;&#xA;* Multiply the cook time by .85.&#xD;&#xA;&#xD;&#xA;* Multiply the heat by .85&#xD;&#xA;&#xD;&#xA;For example, your recipe would become:&#xD;&#xA;&#xD;&#xA;&quot;Each loaf should bake at (300*.85 = 255) degrees Fahrenheit in convection/steam oven for approximately (40*.85=34) minutes or until the loaf reaches 155 degrees internal temperature.&quot;" />
  <row Id="20820" PostHistoryTypeId="5" PostId="10180" RevisionGUID="03f236bc-b67b-4c07-ac6b-19ab2282745f" CreationDate="2010-12-15T20:01:45.787" UserId="3760" Comment="added 51 characters in body" Text="I like to use the 15% rule.  To convert a recipe from convection to conventional:&#xD;&#xA;&#xD;&#xA;* Multiply the cook time by 1.15.&#xD;&#xA;&#xD;&#xA;* Multiply the heat by 1.15&#xD;&#xA;&#xD;&#xA;For example, your recipe would become:&#xD;&#xA;&#xD;&#xA;&quot;Each loaf should bake at (300*1.15 = 345) degrees Fahrenheit in convection/steam oven for approximately (40*1.15=46) minutes or until the loaf reaches 155 degrees internal temperature.&quot;&#xD;&#xA;&#xD;&#xA;You can convert back by multiplying by .85." />
  <row Id="20821" PostHistoryTypeId="2" PostId="10181" RevisionGUID="b1219325-d23d-4014-890b-a450a8112685" CreationDate="2010-12-15T20:06:37.967" UserId="2047" Text="A soufflé will always fall, but you can control how much. As a general rule, the faster and more dramatic the rise of the soufflé, the more catastrophic the fall. A lower oven temperature and stiffer mix will give a slower rise and a slower fall. You can also use a water bath to control the temperature of the soufflé as it cooks.&#xD;&#xA;&#xD;&#xA;You can always re-puff a soufflé by re-heating it, but it will just fall again, and it will not rise as high each time it is re-heated." />
  <row Id="20822" PostHistoryTypeId="5" PostId="10172" RevisionGUID="2d8604d3-8c5c-4708-b9ad-c8bdb2d9da0c" CreationDate="2010-12-15T20:50:55.897" UserId="231" Comment="changed answer to match edited question." Text="A couple thoughts... I haven't tried this, but I've heard of people doing it.&#xD;&#xA;&#xD;&#xA;The microwave works relatively well to steam things. You could try &quot;steaming&quot; the dumplings in the microwave with a bit of water at the bottom of the dish or better yet, cover with a wet paper towel. You'll probably need to do some experimenting unfortunately. Under &quot;ideal&quot; circumstances, I'd probably prefer proper steaming, but this might work in a pinch. I imagine re-heating them would work well, but if cooking them works to your liking... no sense cooking them twice.&#xD;&#xA;&#xD;&#xA;If you have a rice cooker, you could easily rig that up to &quot;steam&quot; as well. Just rig it up as if you were using a pot to steam it. Just make sure it isn't dry....&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20823" PostHistoryTypeId="13" PostId="10172" RevisionGUID="0cf3836d-56c6-402e-9ccd-264ba001cd31" CreationDate="2010-12-15T20:51:56.240" UserId="231" Text="[{&quot;Id&quot;:231,&quot;DisplayName&quot;:&quot;talon8&quot;}]" />
  <row Id="20824" PostHistoryTypeId="2" PostId="10182" RevisionGUID="2265ac46-45a7-45d3-96c8-fc34e5d9e1e2" CreationDate="2010-12-15T21:12:29.737" UserId="1138" Text="You could try drying it with something like a hair dryer or compressed air if there's water in hard-to-reach places." />
  <row Id="20825" PostHistoryTypeId="2" PostId="10183" RevisionGUID="f755f131-3fb8-4bd3-9a39-7a63c47ec614" CreationDate="2010-12-15T21:38:12.430" UserId="3203" Text="It's not just water that makes rust. mild acids speed up the process. Many canned goods are acidic, so to remove all traces of these rinse the metal part under running clean water, and shake dry&#xD;&#xA;&#xD;&#xA;Then leave the opener in &quot;open&quot; position in a warm dry place to dry (on your bench by a window is ideal)&#xD;&#xA;&#xD;&#xA;Do not put them away in the drawer while still damp&#xD;&#xA;&#xD;&#xA;The &quot;Brabantia&quot; opener (white plastic handles) is a good mix of steel quality, long life design (no small springs to rust out), actual opening performance, and price" />
  <row Id="20826" PostHistoryTypeId="2" PostId="10184" RevisionGUID="b5c60afe-1d44-418c-bf07-27c577d3af7f" CreationDate="2010-12-15T21:57:54.673" UserId="3655" Text="Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called &quot;Nutraloaf&quot;, and is kind of like a meatloaf with a bunch of other stuff in it.&#xD;&#xA;&#xD;&#xA;It has no real taste (not a problem) and the texture is a little mushy (I will try baking it longer in the oven), but the idea is I can simply eat this 3 times a day, every day, and not have to worry about making any other food. &#xD;&#xA;&#xD;&#xA;However, one problem is that I'm getting a metallic aftertaste. I don't know if it's the ingredients, or the fact that I used a normal oven instead of a convection/steam oven. &#xD;&#xA;&#xD;&#xA;This is the recipe I used.&#xD;&#xA;&#xD;&#xA;    2 oz Ground Beef&#xD;&#xA;    Brown off in kettle and drain thoroughly&#xD;&#xA;    &#xD;&#xA;    4 oz Canned, Chopped Spinach&#xD;&#xA;    4 oz Canned Carrots, Diced&#xD;&#xA;    4 oz Vegetarian Beans&#xD;&#xA;    Open and drain all vegetables well&#xD;&#xA;    &#xD;&#xA;    4 oz Applesauce&#xD;&#xA;    1 oz Tomato Paste&#xD;&#xA;    1/2 cup Potato Flakes&#xD;&#xA;    1 cup Bread Crumbs&#xD;&#xA;    2 oz Dry Milk Powder&#xD;&#xA;    1 tsp Garlic Powder or Flakes&#xD;&#xA;&#xD;&#xA;    Combine beef and vegetables. Gradually blend in remaining &#xD;&#xA;    ingredients until well combined. Mixture should be stiff &#xD;&#xA;    but moist enough to spread. Each loaf should weigh 1 1/2 &#xD;&#xA;    pounds precooked weight and be scaled to insure proper &#xD;&#xA;    weight. Place mixture into a loaf pan that has been&#xD;&#xA;    sprayed with pan release and lined with filter paper.&#xD;&#xA;&#xD;&#xA;    Each loaf should bake at 300 degrees Fahrenheit in &#xD;&#xA;    convection/steam oven for approximately 40 minutes or &#xD;&#xA;    until the loaf reaches 155 degrees internal temperature.&#xD;&#xA;&#xD;&#xA;It is a subtle aftertaste and it went away after I had a stick of Wrigley's gum. I would prefer to not have to chew Wrigley's after every meal, since I don't really like chewing gum. I'm sure a peppermint or buttermint would also help with the aftertaste, but would prefer to fix my nutraloaf recipe or cooking technique. &#xD;&#xA;&#xD;&#xA;So how can I remove this metallic aftertaste? Or, where can I even begin looking for what's causing it?" />
  <row Id="20827" PostHistoryTypeId="1" PostId="10184" RevisionGUID="b5c60afe-1d44-418c-bf07-27c577d3af7f" CreationDate="2010-12-15T21:57:54.673" UserId="3655" Text="What's causing the metallic aftertaste in my Nutraloaf?" />
  <row Id="20828" PostHistoryTypeId="3" PostId="10184" RevisionGUID="b5c60afe-1d44-418c-bf07-27c577d3af7f" CreationDate="2010-12-15T21:57:54.673" UserId="3655" Text="&lt;food-science&gt;&lt;recipe-problems&gt;&lt;nultraloaf&gt;&lt;aftertaste&gt;" />
  <row Id="20829" PostHistoryTypeId="2" PostId="10185" RevisionGUID="4078a6c4-9bb7-40c6-9e92-af3a862fff86" CreationDate="2010-12-15T22:06:30.563" UserId="3655" Text="I have a lot of canned food and have gone through my share of can openers. I'm generally OK with a rusty can opener, but I don't like the rust flakes getting into my food. I can't that metallic taste.&#xD;&#xA;&#xD;&#xA;While I don't mind buying a new can opener (they sell them at the dollar general for two dollars), but I find it a bit wasteful.&#xD;&#xA;&#xD;&#xA;This may sound a bit un-orthodox, but I use rubbing alcohol (90% or higher). I have a jar filled with it next to the sink, so I will rinse the can opener off, dip it in the jar of alcohol, and put it back in the drawer. It dries fine in there.&#xD;&#xA;&#xD;&#xA;This also works for other rust-prone utensils like whisks." />
  <row Id="20830" PostHistoryTypeId="2" PostId="10186" RevisionGUID="f6278b7c-a933-4487-9961-baefc87a3e3f" CreationDate="2010-12-15T22:26:38.803" UserId="3842" Text="Someone showed me this great trick a while back.  &#xD;&#xA;&#xD;&#xA;1. Cut a slice off the end of the onion where the scraggly roots are&#xD;&#xA;2. Soak the onion in a bowl of water for a few minutes.&#xD;&#xA;3. Chop it normally; discard the water.&#xD;&#xA;&#xD;&#xA;You'll see a milky liquid almost squirt out of the onion into the water.  The milky liquid seems to contain most of the caustic substance.  I think it mellows the taste a bit too." />
  <row Id="20831" PostHistoryTypeId="2" PostId="10187" RevisionGUID="691041df-b091-4bc5-a07e-9ce58dccd370" CreationDate="2010-12-15T22:29:29.607" UserId="3345" Text="It sounds like most of those ingredients came out of metal cans, yes? Certainly the spinach and carrots, and I imagine the beans, tomato paste, and possibly the apple sauce? Canned foods do sometimes have a slight metallic taste, especially if you don't use them all at once and continue to store them in the can after opening it: ([about.com][1])&#xD;&#xA;&#xD;&#xA;However, I definitely wouldn't rely on this (or any other single recipe) as your sole source of nutrition. Even if it does include every one of the hundreds (thousands?) of nutrients your body needs in reasonable ratios (which is questionable), that still doesn't mean it's good for you. &#xD;&#xA;&#xD;&#xA;For example: if every meal you eat has lots of vitamin C and zinc, your body won't be able to absorb the trace amounts of copper it needs, since they interfere with each other. To be healthy, you need to mix up the nutrient profile of your meals.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homecooking.about.com/od/specificfood/a/cannedfoodtips.htm &quot;a&quot;" />
  <row Id="20832" PostHistoryTypeId="2" PostId="10188" RevisionGUID="06c5dc4d-bfd6-4cfb-8f65-4cd2cc7e96c5" CreationDate="2010-12-16T00:33:39.270" UserId="3816" Text="A Wikipedia article shows the following types of filter paper: Air filters, Coffee filter, Fuel filters, Laboratory filters, Oil filters, Tea bags&#xD;&#xA;&#xD;&#xA;I did not find anything helpful on Amazon.&#xD;&#xA;&#xD;&#xA;I don't think parchment paper would qualify as filter paper but after I searched &quot;Place mixture into a loaf pan that has been sprayed with pan release and lined with filter paper&quot; and read the recipe (which I found in lots of places) it looks to me like they are referring to parchment paper and it looks like they possibly, along the way or originally used the wrong term." />
  <row Id="20833" PostHistoryTypeId="2" PostId="10189" RevisionGUID="9254d6fa-bc48-4b6e-912d-d9463f14ee87" CreationDate="2010-12-16T01:39:48.587" UserId="3479" Text="An electric fry pan will do well for you.  If you are doing pot sticker type dumplings, then fry them to brown, then add your liquid to finish the steam and cover.&#xD;&#xA;&#xD;&#xA;If they are not pot sticker dumplings, then you can bring liquid to a boil, add the dumplings, and lower the heat to a simmer and steam them.&#xD;&#xA;&#xD;&#xA;If you are worried about your dumplings actually sitting in the small amount of liquid on the bottom of your pan, you can add more water and then put your dumplings on a vegetable steamer standing on the bottom of the pot.  In that case you will prefer an electric fry pan with a taller lid, but it will still work.&#xD;&#xA;&#xD;&#xA;When you are done cooking, turn the heat down to low and the dumplings will stay warm." />
  <row Id="20834" PostHistoryTypeId="2" PostId="10190" RevisionGUID="21bac1b5-ef1f-49e5-9b3d-b364588d2317" CreationDate="2010-12-16T02:18:46.193" UserId="1989" Text="I'd steam them at home, then refrigerate them and microwave them the day of the potluck. Alternatively, you could make fried dumplings which might hold up better in terms of texture when you microwave them. Here's the way to make fried dumplings:&#xD;&#xA;&#xD;&#xA; 1. Heat 2 tablespoons of vegetable oil in a saute pan over medium-high heat&#xD;&#xA; 2. Place the dumplings in a single layer in the saute pan with the hot oil&#xD;&#xA; 3. Let the dumplings fry for 5 minutes. Don't move the dumplings&#xD;&#xA; 4. After 5 minutes, pour 1/4 cup of water into the pan and cover for 5 more minutes&#xD;&#xA; 5. Uncover the pan and cook until all water has evaporated&#xD;&#xA; 6. Let cool, then refrigerate.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20835" PostHistoryTypeId="6" PostId="10184" RevisionGUID="3437496c-07a9-4792-bbb5-0f6c5d6498ec" CreationDate="2010-12-16T02:55:53.890" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;food-science&gt;&lt;flavor&gt;" />
  <row Id="20836" PostHistoryTypeId="6" PostId="10177" RevisionGUID="2a7b26f3-68a4-468d-b450-647b7648b5d2" CreationDate="2010-12-16T03:01:43.153" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;souffle&gt;" />
  <row Id="20837" PostHistoryTypeId="2" PostId="10191" RevisionGUID="daec946f-5ab2-41da-87c1-6d5bf311df88" CreationDate="2010-12-16T03:26:29.873" UserId="1184" Text="I never made a souffle in my life before watching an old episode of Julia Child's. We had success with both plain and smoked salmon souffle.  You might search for it online and try her easy techniques. It's very entertaining as well. " />
  <row Id="20838" PostHistoryTypeId="2" PostId="10192" RevisionGUID="23e230ed-afb8-46f5-affb-d38094d21119" CreationDate="2010-12-16T08:11:15.403" UserDisplayName="bailarina" Text="boil them, let coolin big plate (make sure they don't stick together), refrigerate or freeze" />
  <row Id="20839" PostHistoryTypeId="2" PostId="10193" RevisionGUID="4d438d06-005a-4694-82ae-758a72dacc1c" CreationDate="2010-12-16T08:20:09.073" UserId="950" Text="What I ended up doing is puréeing my fruit in the food processor, and then pushed it through a fine mesh sieve, a bit at a time. Then I took the remaining pulp and ran it through the food processor a second time, and then back through the sieve. I also added the juice of half a lemon and half a lime. I ended up with about 2½ cups (625mL) of mostly pulp-free, sweet juice, and a container full of puréed mango and pineapple that has the consistency of applesauce (though I'm not sure what I'm going to do with it, and it seems to have lost much of its sweetness).&#xD;&#xA;&#xD;&#xA;I tried cheese cloth as well as my sieve, but with the cheese cloth it seemed like I could not do very much at a time (though it was easier to squeeze juice out of the pulp when I could put the whole thing in my hand)." />
  <row Id="20840" PostHistoryTypeId="5" PostId="10193" RevisionGUID="ef8fb2f7-af3a-43d3-9627-e434fd51a5b2" CreationDate="2010-12-16T08:26:22.840" UserId="950" Comment="added 126 characters in body" Text="What I ended up doing is puréeing my fruit in the food processor, and then pushed it through a fine mesh sieve, a bit at a time. Then I took the remaining pulp and ran it through the food processor a second time, and then back through the sieve. I also added the juice of half a lemon and half a lime. I ended up with about 2½ cups (625mL) of mostly pulp-free, sweet juice, and a container full of puréed mango and pineapple that has the consistency of applesauce (though I'm not sure what I'm going to do with it, and it seems to have lost much of its sweetness).&#xD;&#xA;&#xD;&#xA;I tried cheese cloth as well as my sieve, but with the cheese cloth it seemed like I could not do very much at a time (though it was easier to squeeze juice out of the pulp when I could put the whole thing in my hand).&#xD;&#xA;&#xD;&#xA;It was a lot of manual work for not a huge yield, however, so I don't know if I'd bother trying it again without a juicer." />
  <row Id="20841" PostHistoryTypeId="5" PostId="10149" RevisionGUID="5198ff9e-0142-4bc6-81e9-509a8e7a5269" CreationDate="2010-12-16T08:43:56.787" UserId="3392" Comment="added 409 characters in body" Text="I want to make a tomato soup, but my girlfriend tells me that, from the tomato we have, the soup will be too watery. Now I've read that one could use [tomato paste/puree as a thickener, and still keep a rich tomato flavour][1]. But what would be the right dosage of paste? Is there any other advice/method to make a good tomato soup from my watery tomatoes?&#xD;&#xA;&#xD;&#xA;**UPDATE:** Thanks for all your answers, unfortunately the most accepted answer seems to be quite time consuming, and I won't have that much time before tomorrow, the big day. It's my fault really, as I should have told that I had some time constraint. However, I want to try @Michael's solution another time, as it seems really interesting. In any event, I'll give a further update the day after tomorrow.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/9511/3392" />
  <row Id="20842" PostHistoryTypeId="2" PostId="10194" RevisionGUID="61b4fcb0-78d6-4ddb-ad65-4114f3f78dc1" CreationDate="2010-12-16T09:30:17.333" UserId="2065" Text="I am cooking a roast dinner this weekend and have decided on beef as the meat. The recipe I have suggests horseradish cream as a sauce but I'm concerned that some of the family don't like spicy flavours like horseradish. What other sauces or flavours complement roast beef well?" />
  <row Id="20843" PostHistoryTypeId="1" PostId="10194" RevisionGUID="61b4fcb0-78d6-4ddb-ad65-4114f3f78dc1" CreationDate="2010-12-16T09:30:17.333" UserId="2065" Text="What sauces go well with roast beef?" />
  <row Id="20844" PostHistoryTypeId="3" PostId="10194" RevisionGUID="61b4fcb0-78d6-4ddb-ad65-4114f3f78dc1" CreationDate="2010-12-16T09:30:17.333" UserId="2065" Text="&lt;sauce&gt;&lt;beef&gt;&lt;roast-beef&gt;" />
  <row Id="20845" PostHistoryTypeId="2" PostId="10195" RevisionGUID="57e9f70d-6c34-4d17-baa1-572cc39aab3b" CreationDate="2010-12-16T12:54:08.857" UserId="67" Text="I tend to just keep things simple, and make gravy from the drippings.  You can always add a few herbs to make it more interesting if you wish." />
  <row Id="20846" PostHistoryTypeId="2" PostId="10196" RevisionGUID="977aa2c5-d6ee-4e9a-982e-61defec428b1" CreationDate="2010-12-16T13:33:12.040" UserId="2391" Text="So the horse radish cream isn't usually served as a sauce, it's served as a condiment on the table to be added by those who like it (like mustard or ketchup). &#xD;&#xA;&#xD;&#xA;The only sauce I would serve with roast beef is as Joe said gravy, maybe with a little red wine." />
  <row Id="20847" PostHistoryTypeId="2" PostId="10197" RevisionGUID="dbdd9781-bef0-4bf6-8606-ad1682e3f29c" CreationDate="2010-12-16T13:33:44.427" UserId="3852" Text="When i make a roast and want to make a easy but fancy sauce i use port wine.  I take about a cup of wine and a cup of beef stock put it in a large sauce pan and let it reduce way down, until maybe there is half a cup left. I find this tastes great and doesn't over power the beef flavor.  I've actually seen people drink what was left after dinner.  Sometimes i let it reduce even further  " />
  <row Id="20848" PostHistoryTypeId="2" PostId="10198" RevisionGUID="ef01f912-781f-45ce-b1dc-359b00dd061f" CreationDate="2010-12-16T13:38:11.693" UserId="3852" Text="I would throw it in the dishwasher, most are dishwasher safe, and the drying cycle might dry the opener better than just a towel. but that's me, i'm pretty lazy and don't like washing things by hand." />
  <row Id="20849" PostHistoryTypeId="2" PostId="10199" RevisionGUID="aa8b4b79-e781-4ed4-942e-3d2639600774" CreationDate="2010-12-16T13:44:21.670" UserId="3852" Text="Wow, would I love to have that cool bit of kit to make crepes.  However i don't think my bank account or my wife would support it.  When i need to make a boat load of crepes I actually put away the crepe pan.  I use four good non-stick omelet pans.  they work almost as well after a little practice, and I can work almost constently just adding batter to one, flipping another, moving one out of the pan, etc.  Once you get into a rythem you can really turn them out.  mmmmm crepes" />
  <row Id="20850" PostHistoryTypeId="2" PostId="10200" RevisionGUID="9f48be74-b467-4da7-8f90-e0e4a1586cb1" CreationDate="2010-12-16T14:32:31.283" UserId="1138" Text="You could use frozen vegetables instead of canned vegetables." />
  <row Id="20851" PostHistoryTypeId="2" PostId="10201" RevisionGUID="0bff38d4-29e5-4704-ba27-c130f98a9ed9" CreationDate="2010-12-16T14:53:59.337" UserId="3852" Text="With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving houses). I haven't bought any cutters in a long time and didn't realize how expensive they've gotten.  Are there any cheap ones out there that are worth buying or should I just wait until after Christmas, when they all go on sale? Or should i just use an empty tuna can and make a bunch of circles? " />
  <row Id="20852" PostHistoryTypeId="1" PostId="10201" RevisionGUID="0bff38d4-29e5-4704-ba27-c130f98a9ed9" CreationDate="2010-12-16T14:53:59.337" UserId="3852" Text="cookie cutter recomendations" />
  <row Id="20853" PostHistoryTypeId="3" PostId="10201" RevisionGUID="0bff38d4-29e5-4704-ba27-c130f98a9ed9" CreationDate="2010-12-16T14:53:59.337" UserId="3852" Text="&lt;baking&gt;&lt;equipment&gt;&lt;cookies&gt;" />
  <row Id="20854" PostHistoryTypeId="2" PostId="10202" RevisionGUID="d7eed682-4720-45b6-b175-e3342dc05a9e" CreationDate="2010-12-16T15:01:04.397" UserId="3852" Text="You said that you drained your canned vegetables, but did you rinse them? Sometimes just dumping out the packing liquid isn't enough.  I always rinse any beans that I get out of a can at least a few times.  &#xD;&#xA;If you wanted to add a little taste you might want to throw in some chopped cilantro. It packs a lot of flavor and overpowers a lot of tastes. Of course some people think it tastes like dirt.&#xD;&#xA;I like the idea of an Uberfood.  That only puts us a few short steps away from getting all of our nutrition in pill form!" />
  <row Id="20855" PostHistoryTypeId="2" PostId="10203" RevisionGUID="64fcef05-22ec-4e6d-86c3-c27151baf78a" CreationDate="2010-12-16T15:12:43.793" UserId="3760" Text="You may want to carefully inspect your loaf pan.  I have had times where very small scratches were causing rust to form.  You do not need to throw away the pan, though.  Just insert some aluminum foil before making the loaf next time.  Pop it in the oven and you are good to go." />
  <row Id="20856" PostHistoryTypeId="2" PostId="10204" RevisionGUID="42f413b8-4239-449d-a82a-046fd662dec9" CreationDate="2010-12-16T15:36:13.540" UserId="3348" Text="My guess: Lack of salt. Unless you're used to doing without, most things taste really odd without it. Anybody who's tried low-salt V8 Juice knows that bitter, metallic taste you're describing.&#xD;&#xA;&#xD;&#xA;You might get used to going without the salt, or you might consider salting your Nutraloaf mixture some. After all, there's no reason to leave the salt out entirely if you're not making a punishment of it." />
  <row Id="20857" PostHistoryTypeId="2" PostId="10205" RevisionGUID="5a3a4412-1edc-4d09-aad8-d20c8ba0638f" CreationDate="2010-12-16T15:45:30.923" UserId="3348" Text="Though I doubt it would be any more popular than horseradish sauce since it's a strong flavor, it's common to pair blue (bleu) cheese with beef. It can almost be used straight on something like a seared steak, but for a slice of roast I would think you'd want to back off on the heavy cheese flavor. So a creamy sauce with a hint of Roquefort, Stilton or American-style blue cheese might be nice." />
  <row Id="20858" PostHistoryTypeId="2" PostId="10206" RevisionGUID="ef640891-5400-4db6-9837-c25baf2ec1f3" CreationDate="2010-12-16T15:45:39.833" UserId="3853" Text="The methods listed here are good for making it. A simple dough forced into boiling, salted water. My grandmother Tauscher would make it, then drain and toss with some fresh farmstead butter and chopped fresh parsley or sometimes dill. Heavenly." />
  <row Id="20859" PostHistoryTypeId="2" PostId="10207" RevisionGUID="2436fec0-1817-41be-aa88-730410a3ab34" CreationDate="2010-12-16T15:52:43.057" UserId="3853" Text="I, also, like a basic pan sauce or pan gravy. Use the roasting juices and some decent wine - a strong Cabernet or Zinfandel and reduce. I like to finish with some fresh minced herbs, reserving some for garnish. I think thyme, sage, rosemary can all work nicely here, but not too much. For a sauce I would strain this after reducing, then whisk in some very cold butter to make a velvety pan sauce and finish it with a little of the reserved herbs." />
  <row Id="20860" PostHistoryTypeId="2" PostId="10208" RevisionGUID="ab64b96f-e18a-44d6-937a-2c7b07d80016" CreationDate="2010-12-16T16:02:21.223" UserId="1769" Text="I think using an empty can is a brilliant, frugal idea...but if you want something a bit more exciting, chain stores like Bed Bath &amp; Beyond sell decent tubs of cookie cutters. If you have one of those mailer coupons, you can get a ridiculous amount (like a pack of 100) for less than $20. " />
  <row Id="20862" PostHistoryTypeId="5" PostId="10197" RevisionGUID="0c963ba1-46ba-4339-8a36-687cc0ea08d3" CreationDate="2010-12-16T16:16:39.030" UserId="1816" Comment="added 4 characters in body; deleted 1 characters in body" Text="When I make a roast and want to make a easy but fancy sauce I use port wine.  I take about a cup of wine and a cup of beef stock put it in a large sauce pan and let it reduce way down, until maybe there is half a cup left. &#xD;&#xA;&#xD;&#xA;I find this tastes great and doesn't over power the beef flavor.  I've actually seen people drink what was left after dinner.  Sometimes I let it reduce even further." />
  <row Id="20863" PostHistoryTypeId="5" PostId="10192" RevisionGUID="bd9a9e35-fe14-46d2-8b50-0e9090623028" CreationDate="2010-12-16T16:17:53.693" UserId="1816" Comment="added 1 characters in body" Text="boil them, let cool in big plate (make sure they don't stick together), refrigerate or freeze" />
  <row Id="20864" PostHistoryTypeId="2" PostId="10210" RevisionGUID="2df4a8ed-ad0b-4912-8915-17ca1b0bd44b" CreationDate="2010-12-16T16:40:37.563" UserId="1675" Text="We use a vegetable steamer and put lettuce/greens leaves down sometimes so it doesn't stick the the basket." />
  <row Id="20865" PostHistoryTypeId="2" PostId="10211" RevisionGUID="ee8c66e7-7448-468e-a7ea-9fbf2667bc5d" CreationDate="2010-12-16T16:46:37.707" UserId="3760" Text="In a recipe I am trying to make this weekend, I saw the following:&#xD;&#xA;&#xD;&#xA;&quot;2 cups dried Great Northern Beans, soaked,&#xD;&#xA;cooked and drained&quot;&#xD;&#xA;&#xD;&#xA;Where can I find these?  I could not find them at my local grocery store.  Are there any substitutions that would work well?" />
  <row Id="20866" PostHistoryTypeId="1" PostId="10211" RevisionGUID="ee8c66e7-7448-468e-a7ea-9fbf2667bc5d" CreationDate="2010-12-16T16:46:37.707" UserId="3760" Text="Where can I find dried Great Northern Beans?" />
  <row Id="20867" PostHistoryTypeId="3" PostId="10211" RevisionGUID="ee8c66e7-7448-468e-a7ea-9fbf2667bc5d" CreationDate="2010-12-16T16:46:37.707" UserId="3760" Text="&lt;ingredients&gt;" />
  <row Id="20868" PostHistoryTypeId="2" PostId="10212" RevisionGUID="5d9b080d-0653-4cf8-88d9-c505dee9a631" CreationDate="2010-12-16T16:54:27.673" UserId="1393" Text="They are a small, white, mildly flavored bean. You can use cannellini or navy beans instead." />
  <row Id="20869" PostHistoryTypeId="6" PostId="10211" RevisionGUID="58c97157-6c38-43a5-b8e7-e0a753d3b3f4" CreationDate="2010-12-16T17:06:05.363" UserId="41" Comment="edited tags" Text="&lt;beans&gt;" />
  <row Id="20871" PostHistoryTypeId="2" PostId="10213" RevisionGUID="1717b96b-a392-471c-b408-9dd1525aea3d" CreationDate="2010-12-16T17:26:07.383" UserId="3804" Text="First, I would suggest you buy a higher quality can opener. I have a Swing-A-Way that I inherited from my grandmother. I think it's older than me. &#xD;&#xA;&#xD;&#xA;Second, don't submerge the can opener in water every time you use it. I only full out wash it on the rare occasion I splash or drop something all over it. The rest of the time I just use my dishcloth to wipe the blade and handles clean and let it dry in the dish rack before putting it away." />
  <row Id="20872" PostHistoryTypeId="5" PostId="10185" RevisionGUID="f5125cad-a8c3-49f9-924d-8ba8701b9ac1" CreationDate="2010-12-16T17:31:55.540" UserId="210" Comment="added missing word.  might not be the one you wanted so please correct it if i addded the worng onw" Text="I have a lot of canned food and have gone through my share of can openers. I'm generally OK with a rusty can opener, but I don't like the rust flakes getting into my food. I can't bear that metallic taste.&#xD;&#xA;&#xD;&#xA;While I don't mind buying a new can opener (they sell them at the dollar general for two dollars), but I find it a bit wasteful.&#xD;&#xA;&#xD;&#xA;This may sound a bit un-orthodox, but I use rubbing alcohol (90% or higher). I have a jar filled with it next to the sink, so I will rinse the can opener off, dip it in the jar of alcohol, and put it back in the drawer. It dries fine in there.&#xD;&#xA;&#xD;&#xA;This also works for other rust-prone utensils like whisks." />
  <row Id="20873" PostHistoryTypeId="2" PostId="10214" RevisionGUID="c5b95be1-7503-4fbe-92a9-912be7934ae0" CreationDate="2010-12-16T17:42:02.153" UserId="1685" Text="From a price for utility perspective, I prefer **plastic** cookie cutters.  Metal ones rust and get bent out of shape so very easily.  (If you can wait just over a week, Christmas themed cookie cutters should be should be pretty cheap.)" />
  <row Id="20874" PostHistoryTypeId="2" PostId="10215" RevisionGUID="677d3d1d-daf4-47e3-93a6-3d5a2d44030d" CreationDate="2010-12-16T17:50:07.573" UserId="3853" Text="![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/BAR12.jpg&#xD;&#xA;&#xD;&#xA;Like the other respondants said, other white beans of a similar size/shape would make fine substitutions. The GNBs have a very mild flavor. I would even say other off-color beans would be fine, like canellini or kidney beans if your don't mind the color mix." />
  <row Id="20876" PostHistoryTypeId="2" PostId="10216" RevisionGUID="46f950d8-c307-454a-8f91-6ac8edaeafd1" CreationDate="2010-12-16T18:26:36.277" UserId="3853" Text="I got a set of Ateco cutters this year, and since my daughter, now 5, loves to bake with me they get a lot of use. The set I got nestles, it is a set of concentric circles, and stores back in the can. It was about $15 and my daughter loves the smaller ones, she uses them to make cookies for her animal friends and dolls." />
  <row Id="20877" PostHistoryTypeId="2" PostId="10217" RevisionGUID="8520a808-af62-4f8b-a651-0d6ba6781ca8" CreationDate="2010-12-16T18:30:25.870" UserId="3853" Text="I also think rich mushroom sauces go well with beef. I would take a few shallots or mild onion and brown them. Add a pound of sliced portabello or crimini, or white button if you want an economical option. Sautee these until softened, then add a little flour, the pan drippings(skimming most of the fat) and a nice, bold red wine. Reduce until thickened. &#xD;&#xA;&#xD;&#xA;A lovely mushroom garnish would be a nice touch - take the top of a mushroom, and gently push the tip of a sharp paring knife in geometric patterns around the top of the mushroom. It is easy with a little experimenting. " />
  <row Id="20878" PostHistoryTypeId="2" PostId="10218" RevisionGUID="f790299f-234b-4ac6-9764-b81d60088c7a" CreationDate="2010-12-16T18:41:21.600" UserId="3856" Text="I couldn't tell you the scientific reason behind this or if it affects the flavor at all (i haven't noticed that is does), but I find that if I freeze an onion before I chop it up, It doesn't make my eyes water." />
  <row Id="20880" PostHistoryTypeId="2" PostId="10220" RevisionGUID="303475a8-378b-4d2f-8b16-2c90f6510ceb" CreationDate="2010-12-16T20:30:02.940" UserId="2065" Text="I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one about 950g, one about 700g. My recipe tells me to:&#xD;&#xA;&#xD;&#xA;- Roast for 30 mins at 200 degrees C.&#xD;&#xA;- Turn heat down to 180 degrees C and cook for 10-15 mins per 450g, depending on how rare you like it.&#xD;&#xA;- Rest for 30 mins in a warm place, wrapped in foil.&#xD;&#xA;&#xD;&#xA;How do I adjust this for two separate pieces of meat? I am aware that they have a larger surface area and don't want to overcook them, or dry them out. Can anyone help me?" />
  <row Id="20881" PostHistoryTypeId="1" PostId="10220" RevisionGUID="303475a8-378b-4d2f-8b16-2c90f6510ceb" CreationDate="2010-12-16T20:30:02.940" UserId="2065" Text="How do I adjust the cooking time for two joints as opposed to one?" />
  <row Id="20882" PostHistoryTypeId="3" PostId="10220" RevisionGUID="303475a8-378b-4d2f-8b16-2c90f6510ceb" CreationDate="2010-12-16T20:30:02.940" UserId="2065" Text="&lt;beef&gt;&lt;cooking-time&gt;&lt;roast-beef&gt;" />
  <row Id="20883" PostHistoryTypeId="2" PostId="10221" RevisionGUID="24b8b9dc-103e-47c7-9f23-abea571732c8" CreationDate="2010-12-16T20:36:08.270" UserId="231" Text="Cooking by time isn't always the most reliable way to judge done-ness. I would just use the times (as is), as a guidline, but insert a thermometer and aim for 135-140 for medium rare.&#xD;&#xA;&#xD;&#xA;The thermometer is the best guide. As there are many, many factors that can affect actual cooking time." />
  <row Id="20884" PostHistoryTypeId="6" PostId="10220" RevisionGUID="aac84fa4-ffb1-4db1-af69-64c172f8dfcc" CreationDate="2010-12-16T20:42:49.143" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;roasting&gt;&lt;oven&gt;&lt;cooking-time&gt;&lt;roast-beef&gt;" />
  <row Id="20885" PostHistoryTypeId="2" PostId="10222" RevisionGUID="3aedbc5f-7c6d-44f3-8a75-e34a5ffdfcaa" CreationDate="2010-12-16T20:51:23.903" UserId="3203" Text="You can get bags of cheap plastic cutters from toy shops, they are normally used for PlayDoh, but work fine for cookies too!" />
  <row Id="20886" PostHistoryTypeId="5" PostId="10221" RevisionGUID="ac568c99-c6a4-4646-929c-b50cea1b6a55" CreationDate="2010-12-16T20:52:29.987" UserId="231" Comment="added 2 characters in body" Text="Cooking by time isn't always the most reliable way to judge done-ness. I would just use the times (as is), as a guidline, but insert a thermometer and aim for 135-140 F for medium rare.&#xD;&#xA;&#xD;&#xA;The thermometer is the best guide. As there are many, many factors that can affect actual cooking time." />
  <row Id="20887" PostHistoryTypeId="2" PostId="10223" RevisionGUID="3c0869c5-d25f-4e6d-879e-358ce2877bea" CreationDate="2010-12-16T21:34:49.087" UserId="3479" Text="Your roasting time is going to be as if for a smaller roast.  The time that it takes to roast something is based on the time it takes to get the internal temperature to &quot;cooked&quot; depending on how you like it.  The bigger the roast, the longer it takes for the internal temperature to reach the correct temperature.  It is based on the distance from the outside to the inside on a roast, so two 3 pound roasts will take a good bit less time than one 6 pound roast.  By contrast, if you have a very flat thin 6 pound piece of meat, it will take less time to cook than the 3 pounders.&#xD;&#xA;&#xD;&#xA;In your example, base your time on the smaller of the two roasts.  THEN use an instant read thermometer (or get a probe thermometer that stays in the roast with the beeper outside the oven...you won't regret the purchase).&#xD;&#xA;&#xD;&#xA;When your 700g roast is &quot;done&quot; pull it and cover it.  When the larger roast is done (thermometer again) pull it and cover it.  Or, alternatively, if you have people who like their roasts at different levels of doneness, finish the larger roast to the lower level of doneness, knowing the smaller roast will be done more." />
  <row Id="20888" PostHistoryTypeId="2" PostId="10224" RevisionGUID="879a1ea8-3553-4794-8f46-21d451e5ef25" CreationDate="2010-12-16T22:05:52.147" UserId="2283" Text="&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;I was at a cooking class at Sur la Table, and I saw these and thought of your post. [Onion Goggles @ Sur la Table][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/rwvFw.png&#xD;&#xA;  [2]: http://www.surlatable.com/product/id/155997.do?affsrcid=Aff0001&amp;mr:trackingCode=0666AEDC-D781-DE11-B7F3-0019B9C043EB&amp;mr:referralID=NA" />
  <row Id="20889" PostHistoryTypeId="2" PostId="10225" RevisionGUID="bb3511d1-77b5-42ff-af09-10c67221fd99" CreationDate="2010-12-16T23:38:01.697" UserId="3779" Text="It depends. Check the ingredients on the chocolate chips. Some chocolate chips are really just chocolate (cocoa solids, cocoa butter, sugar, soy lecithin). If those are the only ingredients, you can substitute with no problems at all.&#xD;&#xA;&#xD;&#xA;If there are other ingredients, such as vegetable oil, then you have to be more careful. You should still be able to make cookies and basic cakes, but more complex cakes may have issues and you can NEVER use that kind of chocolate for real candy making." />
  <row Id="20890" PostHistoryTypeId="2" PostId="10226" RevisionGUID="a564701b-1ddd-4622-90d2-f14440f77439" CreationDate="2010-12-16T23:40:55.687" UserId="3779" Text="Mixing chocolates for tempering is usually fine. The percentage of cocoa isn't actually what makes a difference in the tempering. The percentage of cocoa **butter** is what really matters. Unfortunately, that information is usually hard to find, so most tempering techniques just assume an average amount.&#xD;&#xA;&#xD;&#xA;As long as all three chocolates have been properly stored (cool, dry, sealed), then you should have no problem. If you are using the seeding method, save the best stored or newest chocolate to use as the seed, since it will be most in temper." />
  <row Id="20891" PostHistoryTypeId="2" PostId="10227" RevisionGUID="8cf368eb-4e19-4cf6-8ae2-daaf8e9c4f4a" CreationDate="2010-12-16T23:45:45.653" UserId="3779" Text="There are many reasons why this can happen. It is actually one of the most common problems with ganache. Here are a few things that can cause the lumpiness:&#xD;&#xA;&#xD;&#xA; - Overheated cream - The cream should come to a simmer and not much more. If you want to be precise, it should be around 105 F when it is added to the chocolate.&#xD;&#xA; - The chocolate should be finely chopped so it melts easily. It should also ideally (although it doesn't absolutely have to be) be tempered. If you are using new chocolate that was not previously melted, it should already be tempered.&#xD;&#xA;&#xD;&#xA;What recipe are you using? If you have any liquid flavorings (rum, fruit puree, etc) that can be a factor. Are you adding butter or only using cream?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20892" PostHistoryTypeId="2" PostId="10228" RevisionGUID="47423456-6376-499d-9df0-06db50003a8d" CreationDate="2010-12-17T01:06:08.643" UserId="3861" Text="I've grown up having stuffed peppers for dinner.  I know several things about how they're made but I'm missing a few things to get them to come out right.&#xD;&#xA;&#xD;&#xA;Now, Everyone has their own style of making these, and there are a lot of recipes on the web. I feel like from everything I've seen on the web though I want to do it differently.  &#xD;&#xA;&#xD;&#xA;The peppers are blanched but otherwise uncooked.  The stuffing consists of ground beef and/or sausage, onion, the pepper tops, etc. and is **never** precooked.  The peppers are placed in a glass casserole dish and covered with tomato... something.&#xD;&#xA;&#xD;&#xA;That being said, here are the things that I am trying to work out:&#xD;&#xA;&lt;ul&gt; &#xD;&#xA;&lt;li&gt;Using instant or not-instant rice.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Covering with canned tomatoes or tomato soup, or something else&lt;/li&gt; &#xD;&#xA;&lt;li&gt;Bake time and temp&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;I have only tried normal-type rice, and baked at 350F for about an hour and a half.  I used canned diced tomatoes.  It came out okay, but I'd still like some advice.&#xD;&#xA;&#xD;&#xA;Does anyone do their stuffed peppers in a similar way? regardless, any tips?&#xD;&#xA;" />
  <row Id="20893" PostHistoryTypeId="1" PostId="10228" RevisionGUID="47423456-6376-499d-9df0-06db50003a8d" CreationDate="2010-12-17T01:06:08.643" UserId="3861" Text="Stuffed peppers baked with tomato sauce and no precooking." />
  <row Id="20894" PostHistoryTypeId="3" PostId="10228" RevisionGUID="47423456-6376-499d-9df0-06db50003a8d" CreationDate="2010-12-17T01:06:08.643" UserId="3861" Text="&lt;peppers&gt;&lt;bell-peppers&gt;" />
  <row Id="20895" PostHistoryTypeId="2" PostId="10229" RevisionGUID="98f7ccbe-1f66-4394-af73-cc256b06b7d4" CreationDate="2010-12-17T01:13:33.270" UserId="177" Text="I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust?  If so what is the technique involved: cooking temperature, ect..." />
  <row Id="20896" PostHistoryTypeId="1" PostId="10229" RevisionGUID="98f7ccbe-1f66-4394-af73-cc256b06b7d4" CreationDate="2010-12-17T01:13:33.270" UserId="177" Text="Can you make pie crust from cookie dough?" />
  <row Id="20897" PostHistoryTypeId="3" PostId="10229" RevisionGUID="98f7ccbe-1f66-4394-af73-cc256b06b7d4" CreationDate="2010-12-17T01:13:33.270" UserId="177" Text="&lt;baking&gt;&lt;pie&gt;&lt;dough&gt;&lt;cookie&gt;" />
  <row Id="20898" PostHistoryTypeId="2" PostId="10230" RevisionGUID="942059ac-7f9e-493c-9c82-5fa5598803ba" CreationDate="2010-12-17T01:49:29.620" UserId="3864" Text="While I've never tried this, it should be pretty straightforward.  You'll want to treat this as if it's a frozen pre-formed pie crust and bake it separately from the filling for the best results.  That way you can just shape the dough in the pie pan and follow the baking directions in the package.  A couple of things to note though:&#xD;&#xA;&#xD;&#xA;1- cookies puff up a little when you bake them.  This normally doesn't happen to pie crusts, so you'll have to consider that when filling your pie.  Perhaps some pie weights can help in this situation.&#xD;&#xA;&#xD;&#xA;2- frozen doughs can be tricky to rework.  If you're making a runny variety of pie this may not be your best bet.  If your goal is to have a pie with a sugar cookie crust you might consider making it from scratch as it may roll more easily and prevent leaks in your pie.  If what you are looking for is convenience, I'd say make the cookie dough into cookies and go buy a pre-formed pie crust." />
  <row Id="20899" PostHistoryTypeId="2" PostId="10231" RevisionGUID="951c09e2-342f-4338-a4c5-aaadc02df39c" CreationDate="2010-12-17T01:49:34.317" UserId="3020" Text="Should work fine as a crust for a pie that uses a pre-baked crust. Just roll it out like a giant cookie, put it in a pie pan, and bake like a cookie.&#xD;&#xA;&#xD;&#xA;I have no idea what would happen if you tried it with a pie that bakes the crust at the same time as the filling though. I don't think cookie dough would hold up that well on top, it would probably just make a mess as cookies usually have a significantly shorter baking time than pies; also cookie dough has a lot more fat than a crust so it would probably just melt into the filling.&#xD;&#xA;&#xD;&#xA;I'd try it with a pumpkin pie (or another pie that has no top crust) and see what happens. It might not work that well but the result would probably still be edible." />
  <row Id="20900" PostHistoryTypeId="2" PostId="10232" RevisionGUID="92025df7-5c97-4f09-a33e-5789cb96e7cf" CreationDate="2010-12-17T01:52:23.800" UserId="3479" Text="Maybe.  It depends on what you expect.&#xD;&#xA;&#xD;&#xA;If you expect something flaky and light like a traditional pie crust, you will be disappointed.&#xD;&#xA;&#xD;&#xA;However, Jacques Pepin uses cookie dough for open faced fruit tarts on his show.  And cookie dough can be used to make shells for custard based tarts.&#xD;&#xA;&#xD;&#xA;You will need to blind bake the shell." />
  <row Id="20901" PostHistoryTypeId="6" PostId="10229" RevisionGUID="b220c444-34a9-45cd-be50-900d3eec1cc0" CreationDate="2010-12-17T02:03:46.360" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;dough&gt;&lt;cookies&gt;&lt;crust&gt;" />
  <row Id="20902" PostHistoryTypeId="2" PostId="10233" RevisionGUID="e76983f8-764a-4d1a-81cc-9e2f0f4950ed" CreationDate="2010-12-17T03:45:26.793" UserId="3041" Text="Another reason people put butter in the pan because the milk solids in the butter (which separate when the butter melts) contribute positively to the &quot;browning&quot; of meat. So, if you're looking to get a nice brown color on a steak, butter in the pan will help." />
  <row Id="20903" PostHistoryTypeId="2" PostId="10234" RevisionGUID="92773683-62ed-4cc6-bd03-b8b1bf322e52" CreationDate="2010-12-17T04:51:21.523" UserId="124" Text="What type of smoke detector? Most you'll find in homes are either optical or ionization. Ionization detectors are more prone to false alarms, so don't do so well in kitchens. [Wikipedia][1] has a reasonable description of the differences.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_detector" />
  <row Id="20904" PostHistoryTypeId="2" PostId="10235" RevisionGUID="b8a4a256-176b-4765-aeb5-165a328d233c" CreationDate="2010-12-17T04:55:19.510" UserId="124" Text="Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pick up much flavour from the brine. For Thanksgiving, I had a delicious smelling brine with some star anise, cinnamon, and a few other things. The turkey didn't seem to pick up any of this flavour.&#xD;&#xA;&#xD;&#xA;Any tips on solving this problem? Would injecting the meat help?" />
  <row Id="20905" PostHistoryTypeId="1" PostId="10235" RevisionGUID="b8a4a256-176b-4765-aeb5-165a328d233c" CreationDate="2010-12-17T04:55:19.510" UserId="124" Text="How can I get brine flavour into turkey?" />
  <row Id="20906" PostHistoryTypeId="3" PostId="10235" RevisionGUID="b8a4a256-176b-4765-aeb5-165a328d233c" CreationDate="2010-12-17T04:55:19.510" UserId="124" Text="&lt;flavor&gt;&lt;turkey&gt;&lt;brining&gt;" />
  <row Id="20907" PostHistoryTypeId="2" PostId="10236" RevisionGUID="edfef224-52d7-491e-864a-da3e712b89da" CreationDate="2010-12-17T05:08:21.527" UserId="1163" Text="talon8 is absolutely right: the best way to go about this is to use a thermometer. However, it is still an interesting question how the expected cooking time varies with the weight of a roast.&#xD;&#xA;&#xD;&#xA;It is such an interesting question that in 1961, SIAM Review published [a scholarly article entitled &quot;On Cooking a Roast&quot;](http://www.jstor.org/pss/2027395). To be a bit more precise, the question that the authors answer is this: Suppose we have two roasts with exactly the same combination of identical tissues, and the same shape except that the one is a scaled (blown up) version of the other. Let's weigh both roasts and compute the ratio between the two weights; let's call that ratio *r*. Suppose furthermore that the roasts have the same starting temperature, and we will cook both until they have both reached some given (higher) temperature at their centre. What can we say about the times that both roasts need to cook for?&#xD;&#xA;&#xD;&#xA;The answer is that under these assumptions, the bigger roast will need *r*^(2/3) times as long as the smaller one.&#xD;&#xA;&#xD;&#xA;So, assuming each small roast (700 and 950 grams) has the same shape as the big one that the recipe writers used (let's say 1750 grams), for the 950 gram roast you'd expect to use (950 / 1750)^(2/3) = 0.665 or about two-thirds of the cooking time, and for the 700 gram one you'd expect to use (700 / 1750)^(2/3) = 0.543 or just over half of the cooking time. In particular, for the 950 gram roast, you should expect to roast it at 200C for 20 minutes, then turn down to 180 and roast for around 0.665 * 1750 / 450 * 12.5 = 32 minutes more. (1750 / 450 * 12.5 = 49 minutes is the average time they would recommend for the 1750 gram roast, and we're using that as the base for comparing our 950 gram roast against.) *Then* check with your thermometer!&#xD;&#xA;&#xD;&#xA;Finally, I think for the resting time, you might as well use the original 30 minutes, because that's not (only) about getting the internal temperature to a certain level (although it does contribute to that - the heat will spread out through the meat), but also about things like the muscle fibers relaxing and the like, which are not covered by the article." />
  <row Id="20908" PostHistoryTypeId="2" PostId="10237" RevisionGUID="05395388-7021-468e-aa11-5e66d63d11dd" CreationDate="2010-12-17T06:02:27.660" UserId="3418" Text="This is called a Crepe maker drum; it retails for about $5000 and can produce as much as 80m  of crepes per hour (more than 1 mile / day). Probably worth it if you can afford it and need that many crepes. It is made by CMCRP and can be purchased from [&quot;PastaBiz.com&quot;][3]&#xD;&#xA;&#xD;&#xA;You can see a video of it on [YouTube][1]. &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;Good Luck!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=dGTk-7r5tOg&#xD;&#xA;  [2]: http://i.stack.imgur.com/mnrTv.gif&#xD;&#xA;  [3]: http://www.pastabiz.com/machine-specialty/COMCRP-automatic-crepe.html" />
  <row Id="20909" PostHistoryTypeId="5" PostId="10237" RevisionGUID="1a8ec3e9-20dc-45ff-9718-59bdef198be4" CreationDate="2010-12-17T06:08:49.210" UserId="3418" Comment="added 384 characters in body" Text="This is called a crepe maker drum or an automatic crepe maker. &#xD;&#xA;&#xD;&#xA;CMCRP makes one that retails for about $5000 and can produce as much as 80m  of crepes per hour (more than 1 mile / day). Probably worth it if you can afford it and need that many crepes. It is made by  and can be purchased from [&quot;PastaBiz.com&quot;][1]&#xD;&#xA;&#xD;&#xA;You can see a video of it on [YouTube][2]. &#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;Another model is the ANKO CR-200, a video can be found [here][4], and you could contact [ANKO][5] to find a local distributor.  &#xD;&#xA;&#xD;&#xA;![alt text][6]&#xD;&#xA;&#xD;&#xA;Good Luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pastabiz.com/machine-specialty/COMCRP-automatic-crepe.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=dGTk-7r5tOg&#xD;&#xA;  [3]: http://i.stack.imgur.com/mnrTv.gif&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=2RXHEzzZBv8&#xD;&#xA;  [5]: http://www.anko.com.tw/eng/products/prd_content.aspx?Tcode=&amp;NO=1412&amp;Vcode=1128&amp;Rnd=0.68466&#xD;&#xA;  [6]: http://i.stack.imgur.com/AmzPw.jpg" />
  <row Id="20910" PostHistoryTypeId="2" PostId="10238" RevisionGUID="6cc7a92f-7b33-4bf5-89b7-cbc5b866af12" CreationDate="2010-12-17T08:58:16.943" UserId="641" Text="I guess you should increment the amount of flavor (more star anise, etc). You could also brine longer. What percentage of salt are you using 2-3% should do it (that's 20-30 grams per liter)?" />
  <row Id="20911" PostHistoryTypeId="2" PostId="10239" RevisionGUID="95f30a17-a148-45bf-8944-310f80d1cfb8" CreationDate="2010-12-17T12:42:42.733" UserId="3853" Text="Many aromatic compounds are oil soluble, or need to be heated to really come out and 'open up.' Since brines I use are all water based, I've had some luck with heating, even briefly boiling dried spice components first, then cooling, adding the other ingredients, then using. Especially, don't boil vinegar or alcohol components, as they will lose potency.&#xD;&#xA;&#xD;&#xA;Anyway, I find brines to have a tough job imparting too much of a distinct flavor, so consider straining some of this out of your brine and using it to make a gravy or pan sauce to accompany the roast bird, the flavors will then be further accentuated." />
  <row Id="20912" PostHistoryTypeId="2" PostId="10240" RevisionGUID="a50cfe84-daaf-407e-8b52-503d4a2ef439" CreationDate="2010-12-17T14:03:26.750" UserId="3852" Text="First I don't usally cook the meat first either, this leads to soggy peppers which I like, but other's don't.  I think if you don't want soggy peppers you'll have to at least partly cook the filling first.  As for rice: I generally use the boil in the bag type and only cook it half the recomended time.  I bake at 350 until the meat is done by temp.  I also top with canned tomatoes but I also pour some spicy V-8 into each of the peppers for extra juice to get absorbed by the rice. I generally save all of the drippings and pour them over more rice to serve the pepper on.&#xD;&#xA;&#xD;&#xA;This also works great for stuffed tomatos.... cut the top off the tomato scoop out the inside, sprinkle with salt and turn upside down (this helps to get rid of excess juice) and then treat them like peppers." />
  <row Id="20913" PostHistoryTypeId="2" PostId="10241" RevisionGUID="7d5c5d63-a99b-4c25-be01-dd59a16663a7" CreationDate="2010-12-17T14:06:53.517" UserId="3852" Text="Try using the same spices that you are using in the brine in the stuffing of the turkey. This might create a 'double-whammy' and impart more of the 'exotic' flavor that you are looking for." />
  <row Id="20914" PostHistoryTypeId="2" PostId="10242" RevisionGUID="b4d51de6-6a4d-4cf5-b9c2-33c0521f6ccd" CreationDate="2010-12-17T14:11:21.750" UserId="3852" Text="My recomendation would be to roll out the dough and pat it into the pie-plate and cook it with out any fillings (blind baking) you will probably need to poke holes into the bottom to keep it from bubbling up (docking).  After it is fully cooked pull it out and let it cool.  I would only use no-bake fillings in this, I don't think the cookie crust would react well to baking twice, maybe a french-silk type filling." />
  <row Id="20915" PostHistoryTypeId="2" PostId="10243" RevisionGUID="71735228-d80b-4c67-9d8e-62112230c884" CreationDate="2010-12-17T14:11:29.710" UserId="3870" Text="Just about every recipe advises to preheat the oven before using it. I often forget this, but luckily this doesn't seem to matter all that much. Hence my question: why would it be necessary to preheat the oven?    &#xD;&#xA;" />
  <row Id="20916" PostHistoryTypeId="1" PostId="10243" RevisionGUID="71735228-d80b-4c67-9d8e-62112230c884" CreationDate="2010-12-17T14:11:29.710" UserId="3870" Text="Why is is necessary to preheat an oven?" />
  <row Id="20917" PostHistoryTypeId="3" PostId="10243" RevisionGUID="71735228-d80b-4c67-9d8e-62112230c884" CreationDate="2010-12-17T14:11:29.710" UserId="3870" Text="&lt;oven&gt;" />
  <row Id="20918" PostHistoryTypeId="2" PostId="10244" RevisionGUID="de573175-9dd6-46cf-aef1-a993d3ec6439" CreationDate="2010-12-17T14:14:28.437" UserId="3852" Text="Because it's important to follow directions, else we would live in chaos! &quot;up would be down; left would be right; cats living with dogs...&quot; &#xD;&#xA;&#xD;&#xA;That and if you pre-heat you have a quicker 'bounce-back' to cooking temp because the walls of the oven are heated up and not just the air in the oven box." />
  <row Id="20919" PostHistoryTypeId="2" PostId="10245" RevisionGUID="e54e957a-f433-4c00-b44e-f1d4236ad5b1" CreationDate="2010-12-17T14:39:06.270" UserId="3144" Text="The baking times in your recipes would be almost useless if you would not preheat your oven. Yet it could spare you energy, but every different oven takes a different time to heat up..." />
  <row Id="20920" PostHistoryTypeId="2" PostId="10246" RevisionGUID="99f4d51e-3cdb-4682-848f-73007ccf1511" CreationDate="2010-12-17T14:48:32.850" UserId="1672" Text="When you don't preheat, you cook your food at a lower temperature as your oven heats up for the first 5-15 minutes, depending on the target temperature and your oven's strength.&#xD;&#xA;&#xD;&#xA;For forgiving foods, like a casserole, this may not affect you much - you'll just have to bake longer than the recipe says to. As long as you're careful, you'll be fine.&#xD;&#xA;&#xD;&#xA;But if you're baking something that should be baked for a short time at a relatively high temperature, your results are going to be very different. For example, take traditional Southern biscuits: they're baked very hot for less than ten minutes. This cooks them all the way through, and browns the top and bottom. If your oven starts out cold, they're going to be done in the middle before they're brown! Beyond under-browning, you'll also run into problems like lack of rising in steam-leavened foods. Pastries, in particular, could probably be disastrous." />
  <row Id="20921" PostHistoryTypeId="2" PostId="10247" RevisionGUID="3b085fcc-b9ae-4f28-8446-048f7965fcc7" CreationDate="2010-12-17T15:15:59.407" UserId="27" Text="I finally separated the citrus rinds (orange and lemon) from  the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was wanting help on what flavors would go with citrus rind and how much rind to use? &#xD;&#xA;&#xD;&#xA;I have lots of blueberries and a few raspberries available as well." />
  <row Id="20922" PostHistoryTypeId="1" PostId="10247" RevisionGUID="3b085fcc-b9ae-4f28-8446-048f7965fcc7" CreationDate="2010-12-17T15:15:59.407" UserId="27" Text="How to make a sauce using sugared citrus rinds?" />
  <row Id="20923" PostHistoryTypeId="3" PostId="10247" RevisionGUID="3b085fcc-b9ae-4f28-8446-048f7965fcc7" CreationDate="2010-12-17T15:15:59.407" UserId="27" Text="&lt;food-selection&gt;&lt;citrus&gt;" />
  <row Id="20924" PostHistoryTypeId="6" PostId="10247" RevisionGUID="e3a1d35c-5814-4a1a-9485-3e6e32502a8b" CreationDate="2010-12-17T15:17:28.973" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;flavor&gt;&lt;citrus&gt;" />
  <row Id="20925" PostHistoryTypeId="6" PostId="10243" RevisionGUID="01d940aa-7d51-4e26-8b52-77c89d117217" CreationDate="2010-12-17T15:17:41.873" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="20926" PostHistoryTypeId="2" PostId="10248" RevisionGUID="63af00ea-e769-42af-a55f-5391ec72e7b8" CreationDate="2010-12-17T15:54:06.947" UserId="1816" Text="There are noted resources for flavor pairing, many of which you can find on this site.  Check out [tag:flavor].  You'll find:&#xD;&#xA;&#xD;&#xA; 1. [Why some flavors work better together than others][1]&#xD;&#xA; 2. [A list of books and websites providing information on flavor combinations][2], including suggestions for&#xD;&#xA;    - [FoodPairing][3]&#xD;&#xA;    - [Khymos][4]&#xD;&#xA;    - [The Flavor Thesaurus][5]&#xD;&#xA;    - [cuuks][6] (here's a start for your [combo][7])&#xD;&#xA;    - [The Flavor Bible][8]&#xD;&#xA; 3. [How to determine if two ingredients will go well together][9]&#xD;&#xA;&#xD;&#xA;For your specific question of what goes well with citrus rind, you already know chocolate is a good match and that you are putting the sauce on brownies.  Nuts in your brownies will be a good match too, especially pecans.  Caraway, thyme, cardamom, or black pepper might add an unexpected note with orange.  Rosemary is a very nice match for lemon.  I recently made cookies using orange zest and black pepper that came out quite well.&#xD;&#xA;&#xD;&#xA;If you want the citrus flavor to dominate I would leave out the berries.  Otherwise I'd definitely use the raspberries, which go well with citrus.  The bluberries would be fine, but I wouldn't consider them your best choice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8316/are-some-flavour-pairings-known-to-work-better-than-others-and-if-so-why&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/2770/flavour-combinations-structural-analysis&#xD;&#xA;  [3]: http://www.foodpairing.be/&#xD;&#xA;  [4]: http://khymos.org/&#xD;&#xA;  [5]: http://rads.stackoverflow.com/amzn/click/0747599777&#xD;&#xA;  [6]: http://www.cuuks.com/&#xD;&#xA;  [7]: http://www.cuuks.com/combine.php?composition_id=6383&#xD;&#xA;  [8]: http://rads.stackoverflow.com/amzn/click/0316118400&#xD;&#xA;  [9]: http://cooking.stackexchange.com/questions/9757/when-creating-a-recipe-what-determines-whether-2-ingredients-will-go-well-togeth" />
  <row Id="20927" PostHistoryTypeId="2" PostId="10249" RevisionGUID="7b2a502b-ba2a-4000-9704-8263a9e37ea8" CreationDate="2010-12-17T15:55:34.277" UserId="3853" Text="As Jefromi said, some items, when baked, will have a very different reaction to warming slowly than to going into a hot oven. Consider a dough, like a biscuit or puff pastry dough that has butter layered or dotted in it. If the dough heats slowly, the butter will melt and run out, altering texture. If it heats quickly, the butter will do its job of shortening the dough or preserving layers.&#xD;&#xA;&#xD;&#xA;The concerns about browning are also there, in that a pre-heated oven for the right amount of time will create the browning and bubbling and melting that is called for in certain recipes.&#xD;&#xA;&#xD;&#xA;All that being said, it is easy to modify recipes and adjust for pre-heating times, but until you are very comfortable with this I'd be careful." />
  <row Id="20928" PostHistoryTypeId="2" PostId="10250" RevisionGUID="e9bc468e-fa3d-4729-b015-7e07a8d4de13" CreationDate="2010-12-17T17:26:00.747" UserId="944" Text="I have noticed that when I forget to do this, the elements on the bottom of the oven are running very hot.  So, if I put a pan in the oven, then the bottom of the pan gets much hotter than the topside.  &#xD;&#xA;&#xD;&#xA;For example, quick dinner rolls - refrigerated croissants.  (Dinner in 15 minutes - forget to buy or make rolls... Oven cold...)  If I do not preheat, they come out burned on the bottom, but barely done on the top.  Wait 3-4 minutes for oven to pre-heat and they come out fine." />
  <row Id="20929" PostHistoryTypeId="2" PostId="10251" RevisionGUID="d5295d21-a660-485e-95d4-fa11df231c7b" CreationDate="2010-12-17T17:43:16.047" UserId="67" Text="It might be too late to help you, but for others -- consider not using the whole tomato.&#xD;&#xA;&#xD;&#xA;Rather than using whole tomatoes, if you slice them in half (through the equator, not along the stem/blossom line), and then take out the gel in the seed cavities, you'll have almost all 'tomato flesh'.  I just use a clean finger (shove it in the cavity to loosen the seeds, then a flick of the wrist over a garbage can to extract any bits still left).&#xD;&#xA;&#xD;&#xA;If you're going to be peeling the tomatoes, too, peel first, then take the seeds &amp; gel out, but it's going to get messy (and I'd work over a garbage bowl, not the garbage can directly, as they're going to be slippery).  Of course, if you use Michael's recommendation, you don't have to separately peel the tomatoes, as the skin will come off easily after roasting)" />
  <row Id="20930" PostHistoryTypeId="2" PostId="10252" RevisionGUID="cd7715ac-98dc-4c27-bf76-804fe218de5e" CreationDate="2010-12-17T18:20:57.513" UserId="3875" Text="I come from a Moroccan background where they prepare a dish call 'Harshuf'. The name is from the main ingredient stalks of the artichoke plant. It is cooked with lemon and chicken.&#xD;&#xA;&#xD;&#xA;Does anyone know where one can by artichoke stalks in the US and what they are called?" />
  <row Id="20931" PostHistoryTypeId="1" PostId="10252" RevisionGUID="cd7715ac-98dc-4c27-bf76-804fe218de5e" CreationDate="2010-12-17T18:20:57.513" UserId="3875" Text="Harshuf -- Artichoke Stalks " />
  <row Id="20932" PostHistoryTypeId="3" PostId="10252" RevisionGUID="cd7715ac-98dc-4c27-bf76-804fe218de5e" CreationDate="2010-12-17T18:20:57.513" UserId="3875" Text="&lt;artichoke&gt;" />
  <row Id="20933" PostHistoryTypeId="4" PostId="10243" RevisionGUID="ff56976c-3152-4f99-b655-ab64a6feee8b" CreationDate="2010-12-17T18:35:32.970" UserId="60" Comment="edited title" Text="Why is it necessary to preheat an oven?" />
  <row Id="20934" PostHistoryTypeId="2" PostId="10253" RevisionGUID="9fa7b405-cb33-4cc2-9485-1c78fcac318d" CreationDate="2010-12-17T19:51:12.270" UserId="3169" Text="This will totally depend on where you are located and what stores you have available.  Around here (Va) you will not find them unless you are in a specialty food store.  You will also want to decide if you want fresh or prepared in some way like canned.  Our local co-op will order items like this for you.  You would need to ask the produce manager.  The bad news is that you might need to order a whole case.  Trader Joes frequently gets things like brussel sprouts on the stalk so getting them to order artichoke stalks should not be too difficult.  &#xD;&#xA;&#xD;&#xA;Or find a farmer/greenhouse locally that raises them.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="20935" PostHistoryTypeId="2" PostId="10254" RevisionGUID="657dd002-23c8-4665-b22b-a3985a3b4ca7" CreationDate="2010-12-17T20:46:47.723" UserId="3707" Text="FWIW - I find using tuna cans easy - or just roll your (refrigerated) cookie dough into a log, and cut it in slices for consistent sizes. &#xD;&#xA;&#xD;&#xA;Here is something I recently picked up from Amazon - custom cookie cutters - so for under $20 you can make custom shapes without having to buy several different sets to get the shapes you need!&#xD;&#xA;&#xD;&#xA;[http://www.amazon.com/International-Design-Your-Cookie-Cutter/dp/B002WC8Y3O/ref=sr_1_1?ie=UTF8&amp;qid=1292618629&amp;sr=8-1][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/International-Design-Your-Cookie-Cutter/dp/B002WC8Y3O/ref=sr_1_1?ie=UTF8&amp;qid=1292618629&amp;sr=8-1" />
  <row Id="20936" PostHistoryTypeId="2" PostId="10255" RevisionGUID="0de13fa1-4e33-4c6c-ad62-867edc5be102" CreationDate="2010-12-17T21:28:23.130" UserId="3489" Text="Corn starch shouldn't effect the flavor much. Or try wheat flour which is usually handy, though that does have the more &quot;bready&quot; taste. This is basically the same as the roux comment. For variety and less flavor impact try rice flour or starch.&#xD;&#xA;&#xD;&#xA;If you've already got it mostly done and you're on a tight schedule, adding one or both of those will thicken any soup/sauce after simmering for another 2 minutes. I must have rescued a hundred dishes this way.. sauce mostly, but also an occasional stew, chili, or soup. " />
  <row Id="20937" PostHistoryTypeId="2" PostId="10256" RevisionGUID="66012cc3-19c0-46b7-87ee-59e058f2ef19" CreationDate="2010-12-17T21:49:13.617" UserId="3489" Text="My secret ingredient is [Lee &amp; Perrins Worcestershire Sauce][1].&#xD;&#xA;&#xD;&#xA;I don't blanch peppers, and stuff them with a pre-cooked mixture of hamburger, rice, and canned tomatoes. Blanching takes effort, may leech valued vitamins, and I don't mind baking for longer. The hamburger gets browned, drained, then simmered for a while with onions, worcestershire sauce, and the tomatoes. I pour a little can of tomato sauce over 4 peppers stuffed with the rice/meat mixture in a covered glass dish, and bake for 45 to 60 minutes, depending on how crisp your guests like the peppers. (I like them on the more cooked side, myself.) This was my Grandmother's recipe, I think derived from an old Betty Crocker cookbook.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx" />
  <row Id="20938" PostHistoryTypeId="5" PostId="10256" RevisionGUID="dd2213e3-fb7b-4922-a53f-27eeb95331d0" CreationDate="2010-12-17T21:56:14.910" UserId="3489" Comment="added 59 characters in body" Text="My secret ingredient is [Lee &amp; Perrins Worcestershire Sauce][1].&#xD;&#xA;&#xD;&#xA;I don't blanch peppers, and stuff them with a pre-cooked mixture of hamburger, rice, and canned tomatoes. Blanching takes effort, may leech valued vitamins, and I don't mind baking for longer. The hamburger gets browned, drained, then simmered for a while with onions, worcestershire sauce, and the tomatoes. I pour a little can of tomato sauce over 4 peppers stuffed with the rice/meat mixture in a covered glass dish, and bake for 45 to 60 minutes, depending on how crisp your guests like the peppers. (I like them on the more cooked side, myself.) This was my Grandmother's recipe, I think derived from an old Betty Crocker cookbook.&#xD;&#xA;&#xD;&#xA;If you want a unique flavor and texture try brown rice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.leaperrins.com/products/the-original-worcestershire-sauce.aspx" />
  <row Id="20939" PostHistoryTypeId="5" PostId="9898" RevisionGUID="646a7159-c0c4-4f38-abc8-a2cd28d2406f" CreationDate="2010-12-18T00:10:11.213" UserId="194" Comment="added 2 characters in body" Text="I recently made some hard candy;&#xD;&#xA;&#xD;&#xA;2 cups sugar  &#xD;&#xA;3/4 cups corn syrup  &#xD;&#xA;1 cup water  &#xD;&#xA;&#xD;&#xA;Heat to hard crack&#xD;&#xA;&#xD;&#xA;I was hoping to be able to work with the result, coloring two halves and twisting them together to make a candy cane like confection.&#xD;&#xA;&#xD;&#xA;I was really surprised by how quickly the mixture hardened, while it was still quite hot.&#xD;&#xA;&#xD;&#xA;Is there a technique for producing my desired result?" />
  <row Id="20940" PostHistoryTypeId="2" PostId="10257" RevisionGUID="52cb648b-5f1c-4943-8f38-5c7702ec3330" CreationDate="2010-12-18T00:20:39.290" UserId="194" Text="I'm making a chocolate covered peanut-butter treat this weekend.  I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestions.&#xD;&#xA;&#xD;&#xA;    3 lbs. confectioners sugar&#xD;&#xA;    1 lb. butter&#xD;&#xA;    2 lbs. peanut-butter&#xD;&#xA;    3 tbsp. vanilla&#xD;&#xA;&#xD;&#xA;Reducing the amount of butter and sugar comes to mind, but I'm wondering how it will affect the taste and texture.&#xD;&#xA;" />
  <row Id="20941" PostHistoryTypeId="1" PostId="10257" RevisionGUID="52cb648b-5f1c-4943-8f38-5c7702ec3330" CreationDate="2010-12-18T00:20:39.290" UserId="194" Text="Peanut-Butter Treat - Using Less Sugar and Less Butter" />
  <row Id="20942" PostHistoryTypeId="3" PostId="10257" RevisionGUID="52cb648b-5f1c-4943-8f38-5c7702ec3330" CreationDate="2010-12-18T00:20:39.290" UserId="194" Text="&lt;candy&gt;&lt;low-carb&gt;&lt;low-fat&gt;" />
  <row Id="20943" PostHistoryTypeId="2" PostId="10258" RevisionGUID="5101c42d-4a16-46ef-becf-887477db445b" CreationDate="2010-12-18T01:55:58.940" UserId="3348" Text="Well, from the look of things, reducing the butter and sugar will just result in a smaller recipe--that's almost all there is!&#xD;&#xA;&#xD;&#xA;You might be able to substitute some kind of starch for some of the sugar. I wouldn't use flour, since you won't be cooking these and it would leave them tasting strongly of raw flour. I don't know what starch would work, but that's my best guess. Apart from that, I would think you could cut back on the butter a little (but not too much, or they'll become crumbly).&#xD;&#xA;&#xD;&#xA;For my money, though, I think if you're worrying about sugar and fat, or calories in general, you need to find something else to make. These are nothing but sugar and fat (seeing as PB is mostly fat)." />
  <row Id="20944" PostHistoryTypeId="2" PostId="10259" RevisionGUID="1b822018-9b25-49e5-9ac0-ca1003b31596" CreationDate="2010-12-18T03:28:12.693" UserId="1236" Text="When I make buckeyes using [this recipe][1] from Smitten Kitchen, I tend to reduce the amount of butter a little, and the sugar a lot.  Then I increase the graham crackers, and add some low-sugar puffed rice (Rice Krispies-like cereal) for texture.  You might be able to work with some &quot;filler&quot; ingredients like that to make up for the lost fat from the butter.  The cream cheese in this recipe probably helps to counter any reduction in butter so that might be worth experimenting with in various amounts; you could use [Neufchâtel][2] cheese instead of cream cheese to reduce the fat there.  &#xD;&#xA;&#xD;&#xA;Another great option is homemade peanut butter.  Your basic creamy Skippy-brand peanut butter has [17g of fat in 2tbsp][3].  Creamy Jif has [16g in 2tbsp][4].  Depending on what recipe you use, you can reduce that quite a bit - [this recipe][5] has about 11g of fat in 2tbsp.  That's a huge difference when you scale it up to 2 lbs!&#xD;&#xA;&#xD;&#xA;Obviously with all these substitutions they won't taste exactly the same as you're used to, but for what it's worth, I made the buckeyes exactly as the recipe said the first time; the second time I modified it as I said in the first paragraph (using store-bought peanut butter) and I preferred the latter much, much more.  The original version was just *too* sweet...and the original version is a modification of another recipe that used *double* the confectioner's sugar!&#xD;&#xA;&#xD;&#xA;Since this treat you're making is likely similar to the buckeyes (in that you don't need to bake at any point), I would highly recommend cutting the ingredients down to very small amounts, and try making a few different versions and having a taste test with some variations.&#xD;&#xA;&#xD;&#xA;As an aside, one tip I learned through practice: if you're dipping peanut butter treats (instead of pouring the melted chocolate onto them), and are having trouble with them being too crumbly when you reduce the butter and thus they are falling apart into the chocolate, you can freeze the peanut butter balls/treats for a while to make them firmer - this makes them much easier to dip.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2010/10/buckeyes/&#xD;&#xA;  [2]: https://secure.wikimedia.org/wikipedia/en/wiki/Neufch%C3%A2tel_%28cheese%29&#xD;&#xA;  [3]: http://caloriecount.about.com/calories-skippy-creamy-i82815&#xD;&#xA;  [4]: http://www.livestrong.com/thedailyplate/nutrition-calories/food/jif-peanut-butter/spread-regular-creamy-peanut-butter/&#xD;&#xA;  [5]: http://kidshealth.org/kid/recipes/recipes/peanut_butter.html" />
  <row Id="20948" PostHistoryTypeId="2" PostId="10261" RevisionGUID="214e36fb-3d0c-408b-9606-fb4226f2694c" CreationDate="2010-12-18T06:15:38.120" UserId="3724" Text="I've used several recipes for making pizza dough, most recently one from [Delfina Pizza][1].  My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust.  It is usually very sticky and it tears too easily.  I'm working on how to make the dough easier to work with, any ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=10000001955929" />
  <row Id="20949" PostHistoryTypeId="1" PostId="10261" RevisionGUID="214e36fb-3d0c-408b-9606-fb4226f2694c" CreationDate="2010-12-18T06:15:38.120" UserId="3724" Text="Tips To Make Pizza Dough Workable" />
  <row Id="20950" PostHistoryTypeId="3" PostId="10261" RevisionGUID="214e36fb-3d0c-408b-9606-fb4226f2694c" CreationDate="2010-12-18T06:15:38.120" UserId="3724" Text="&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="20951" PostHistoryTypeId="2" PostId="10262" RevisionGUID="3bdfc3b3-9f80-41cd-8ec7-352a8c37d20a" CreationDate="2010-12-18T06:57:46.663" UserId="3203" Text="That's just a bad pizza base recipe&#xD;&#xA;&#xD;&#xA;My family recipe is totally different. Not sure if I can post recipes here, but anyway here's a link to something similar http://www.recipepizza.com/doughs/pizza_dough.htm&#xD;&#xA;&#xD;&#xA;You can use sugar or honey, it's just food for the yeast. You can use 2 or 3 times more olive oil to make a smother dough&#xD;&#xA;&#xD;&#xA;Some extra tips:&#xD;&#xA;&#xD;&#xA;In my recipe each cup of flour makes one thin 30cm pizza base. Most people make the base to thick and it wont cook properly&#xD;&#xA;&#xD;&#xA;Try not to roll the dough, pull or push it out by hand, if it wont do this you made the dough wrong or you have the wrong flour&#xD;&#xA;&#xD;&#xA;Let the oiled dough rise in a warm place with just a cloth over it&#xD;&#xA;&#xD;&#xA;After making the base on the tray, let it rise another ten minutes before putting toppings on it. Be quick from when you start adding toppings and getting it to the oven, otherwise it will go soggy&#xD;&#xA;&#xD;&#xA;Use the hottest oven you can dial up, or a hard wood fired oven. A thin crust pizza should take no longer than eight minutes to cook&#xD;&#xA;&#xD;&#xA;Sing bad Italian Opera while kneading. You will either get good at signing, or get fast at kneading" />
  <row Id="20953" PostHistoryTypeId="2" PostId="10263" RevisionGUID="5dd93133-d70a-4aa7-9a24-ea656c764a5d" CreationDate="2010-12-18T10:46:00.153" UserId="3203" Text="Probably too much glucose or not the right temperature&#xD;&#xA;&#xD;&#xA;Use 5:1 ratio of sugar to glucose. Depending what your sugar is made from and where it was made&#xD;&#xA;&#xD;&#xA;You can use more cream of tarter (Potassium bitartrate) and even less glucose, but there is a delicate balance of too much cream of tarter and sugar that wont &quot;work&quot;. Around one level tsp of cream of tarter per 1Kg of sugar on the 5:1 ratio&#xD;&#xA;&#xD;&#xA;Add colour around the 140C mark, add cream of tarter after removing from heat&#xD;&#xA;&#xD;&#xA;Some sugars are OK at 148C, some around 160C, each sugar source is slightly different&#xD;&#xA;&#xD;&#xA;Experiment with different ratios and temperatures for one source of sugar&#xD;&#xA;&#xD;&#xA;You need a hot bench or heat lamp to keep the sugar warm between pulls and other workings&#xD;&#xA;" />
  <row Id="20954" PostHistoryTypeId="2" PostId="10264" RevisionGUID="19625c84-f5f7-4301-a1f6-b869b8a40990" CreationDate="2010-12-18T11:05:16.310" UserId="3882" Text="Two steps:&#xD;&#xA;&#xD;&#xA; 1. Roll the pomegranate while pressing on it with your wrist. Rolling + pressing releases the arils.&#xD;&#xA; 2. Cut pomegranate in half, hold each half over a bowl, seeds down, and spank with a spoon or a cup. &#xD;&#xA;&#xD;&#xA;I saw it [here][1]. It's in Hebrew, but you can look at the pictures and the video. Try it, it works!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mevashel.co.il/wheat-and-pomegranate-salad" />
  <row Id="20955" PostHistoryTypeId="2" PostId="10265" RevisionGUID="c0aff320-95eb-4c83-b5a1-7da4fc10771c" CreationDate="2010-12-18T13:26:50.937" UserDisplayName="Ray Newall" Text="I have just shelled &amp; peeled a kilo (forty ounces) of chestnuts in 20 mins using the following method. cross cut the chestnuts, six at a time. Microwave dry on full power for 30 secs. The outer shells and skin will then have opened out where cut. Squeeze the still hot nut between thumb &amp; forefinger, this further loosened the inner skin. I then found that the shell &amp; skin were easily removed and the kernel came out whole in one piece.&#xD;&#xA;&#xD;&#xA;Ray Newall. North Wales." />
  <row Id="20956" PostHistoryTypeId="2" PostId="10266" RevisionGUID="77c3f65b-ddfb-45bd-a3f8-6b49b9405e3e" CreationDate="2010-12-18T13:27:14.683" UserId="3479" Text="The flour/water ratio in the recipe you quote seems off.  The &quot;normal&quot; bread ratio, which includes pizza, is 5 to 3 by weight.  Your recipe has less than 17 ounces of liquid so the flour should be 28 ounces or less...2 ounces may not seem like much but it can make a huge difference.  And, of course, I don't know that you weighed it.  If you went with 6 cups, well, who KNOWS how much flour you really used.&#xD;&#xA;&#xD;&#xA;Ratios, particularly in bread making, are your friend.  It makes it easy to scale the recipe (that's a LOT of pizza dough in that recipe), so you can throw together a pizza for a couple of people pretty quickly, just starting with a cup of water, and adding the 8 (oz) * 5/3 (oz) of flour or 13 1/3 ounces.  Salt and yeast and you have a dough.&#xD;&#xA;&#xD;&#xA;A couple of other thoughts.  Good pizza dough IS sticky, at least a little bit.  If it isn't, then it's too dry and will be heavy.  And kneading the dough will make it less sticky as time goes on.  If you kneaded it for the time mentioned in the recipe on a good machine, then it shouldn't have been sticky, but if you kneaded it for that long by hand, you probably didn't knead it long enough.  There's a reason why I didn't start making a lot of bread or pizza until I got my Kitchenaid 600.&#xD;&#xA;&#xD;&#xA;Make bread and pizza by weight until you get a good eye for how the dough should look.  Once you recognize a finished dough, you can throw the right amount of water in your mixing bowl with salt, yeast and a bit less flour than you'll need, then just add flour until the dough looks right.  But stay with the weight ratios until you know good dough when you see it.&#xD;&#xA;" />
  <row Id="20957" PostHistoryTypeId="2" PostId="10267" RevisionGUID="a12124cb-447b-48c8-96cb-af56f97bb143" CreationDate="2010-12-18T14:56:20.220" UserId="611" Text="Generally, I pre-cook the filling. No meat in my case, but rice with plenty of fun things in it. Once the rice is ready, I stuff the (fresh) peppers and put them in the pot.&#xD;&#xA;&#xD;&#xA;As for the tomato sauce, I use some tomato paste, seasoning and water. The point of the sauce is to provide a medium for the transfer of heat. Anything else is so that it doesn't leech the flavour from the peppers. That's why I add some salt and spicing, similar to what's in the stuffing.&#xD;&#xA;&#xD;&#xA;Tomato sauce is simply a nice touch of flavour that won't change the pepper's and stuffing's own flavours too much.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="20958" PostHistoryTypeId="2" PostId="10268" RevisionGUID="d30bd14d-8463-4d63-94c6-b2c7b731ad39" CreationDate="2010-12-18T15:51:31.557" UserId="3779" Text="Well personally I would cut the sugar in half (at least) and possibly reduce the butter (not sure what that will do to the texture). Then I would form them into cubes or something and dip them in tempered dark chocolate, which happens to be delicious and (depending of how much sugar there is in it) healthy.&#xD;&#xA;&#xD;&#xA;I rarely make peanut butter candy, but I've never see a recipe with the high a ratio of sugar to peanut butter or butter to peanut butter. The recipes I have used have been about 50% or more peanut butter and still tasted too sweet to me." />
  <row Id="20959" PostHistoryTypeId="2" PostId="10269" RevisionGUID="640842a1-3028-43f6-a9f4-cf7873a34852" CreationDate="2010-12-18T16:21:34.073" UserId="3348" Text="I agree that the dough recipe for that pizza looks dodgy. You might be able to make it work out with a really soft flour, like Italian 00 style.&#xD;&#xA;&#xD;&#xA;You also complain, though of general problems with any recipe. I'm going to take them in reverse order.&#xD;&#xA;&#xD;&#xA;If it tears too easily, you need to knead it longer, or let it sit longer before you work it. Kneading builds gluten, which makes the dough stretch instead of tear. Letting it sit for a bit (15-20 minutes) before kneading lets the water get fully absorbed by the flour, which also helps the gluten, and can also reduce the amount of kneading required (this is why no-knead breads work at all).&#xD;&#xA;&#xD;&#xA;And while pizza dough is usually somewhat sticky, if you're finding it REALLY sticky, you've got too much water, or haven't let it absorb.&#xD;&#xA;&#xD;&#xA;Breads are tricky, and ultimately hard to do strictly from a recipe. You need to learn what the right consistency of dough is for what you're making, and how to get to that point. I use bread recipes as a starting point, then invariably wind up adjusting amounts to get the dough texture I need. Find a recipe that almost works for you, then use it over and over, adjusting hydration, kneading, rise times, etc. each time until you've got it working perfectly." />
  <row Id="20960" PostHistoryTypeId="2" PostId="10270" RevisionGUID="6ef043f7-3e1f-4cb8-bf6d-05ad4c631614" CreationDate="2010-12-18T16:34:05.790" UserId="3886" Text="I'd like to get a recipe by given food (fridge content;)..." />
  <row Id="20961" PostHistoryTypeId="1" PostId="10270" RevisionGUID="6ef043f7-3e1f-4cb8-bf6d-05ad4c631614" CreationDate="2010-12-18T16:34:05.790" UserId="3886" Text="Looking for a recipe generator" />
  <row Id="20962" PostHistoryTypeId="3" PostId="10270" RevisionGUID="6ef043f7-3e1f-4cb8-bf6d-05ad4c631614" CreationDate="2010-12-18T16:34:05.790" UserId="3886" Text="&lt;recipe&gt;&lt;websites&gt;" />
  <row Id="20963" PostHistoryTypeId="2" PostId="10271" RevisionGUID="0ce3618c-adae-4ea4-80ef-93027d839a71" CreationDate="2010-12-18T17:21:22.747" UserId="1259" Text="After years of cooking, I don't really need this service anymore, but I sure did wish there was something good like this 5 years ago. I couldn't find anything then, though. However, I've seen a couple of sites pop up since then. I can't really testify to how well they work, because I haven't used any of them. But here are some things to explore:&#xD;&#xA;&#xD;&#xA;[Recipe Key][1] - Lets you create your own pantry and then get matching recipes. This looks like it could be a really cool tool if you use it regularly as well as a good spot solution for inspiration. &#xD;&#xA;&#xD;&#xA;[Recipe Matcher][2] - Lets you type in the ingredients you have for matches. &#xD;&#xA;&#xD;&#xA;And now I need to run, so here are a couple more sites to check out:&#xD;&#xA;&#xD;&#xA; - [Super Cook][3] &#xD;&#xA; - [All Recipes][4] &#xD;&#xA; - [Recipe Puppy][5] &#xD;&#xA; - [Yummly][6]&#xD;&#xA;&#xD;&#xA;Hope one of those helps. I think the first two (recipe key and recipe matcher) look like your best options. Let us know how you fair. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipekey.com&#xD;&#xA;  [2]: http://www.recipematcher.com&#xD;&#xA;  [3]: http://www.supercook.com&#xD;&#xA;  [4]: http://allrecipes.com/search/ingredients.aspx&#xD;&#xA;  [5]: http://www.recipepuppy.com&#xD;&#xA;  [6]: http://www.yummly.com " />
  <row Id="20964" PostHistoryTypeId="5" PostId="10271" RevisionGUID="5503479c-fc9b-4ef4-b4dc-d3bc71c277da" CreationDate="2010-12-18T17:26:57.343" UserId="1259" Comment="edited body" Text="After years of cooking, I don't really need this service anymore, but I sure did wish there was something good like this 5 years ago. I couldn't find anything then, though. However, I've seen a couple of sites pop up since then. I can't really testify to how well they work, because I haven't used any of them. But here are some things to explore:&#xD;&#xA;&#xD;&#xA;[Recipe Key][1] - Lets you create your own pantry and then get matching recipes. This looks like it could be a really cool tool if you use it regularly as well as a good spot solution for inspiration. &#xD;&#xA;&#xD;&#xA;[Recipe Matcher][2] - Lets you type in the ingredients you have for matches. &#xD;&#xA;&#xD;&#xA;And now I need to run, so here are a couple more sites to check out:&#xD;&#xA;&#xD;&#xA; - [Super Cook][3] &#xD;&#xA; - [All Recipes][4] &#xD;&#xA; - [Recipe Puppy][5] &#xD;&#xA; - [Yummly][6]&#xD;&#xA;&#xD;&#xA;Hope one of those helps. I think the first two (recipe key and recipe matcher) look like your best options. Let us know how you fare. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipekey.com&#xD;&#xA;  [2]: http://www.recipematcher.com&#xD;&#xA;  [3]: http://www.supercook.com&#xD;&#xA;  [4]: http://allrecipes.com/search/ingredients.aspx&#xD;&#xA;  [5]: http://www.recipepuppy.com&#xD;&#xA;  [6]: http://www.yummly.com " />
  <row Id="20965" PostHistoryTypeId="2" PostId="10272" RevisionGUID="1414ef56-97b0-4287-85a8-5f91d4196bc5" CreationDate="2010-12-18T20:24:07.010" UserDisplayName="John V" Text="www.boingboing.net/2010/12/18/why-you-shouldnt-dee.html&#xD;&#xA;&#xD;&#xA;This is what happens when you deep fry them." />
  <row Id="20966" PostHistoryTypeId="2" PostId="10273" RevisionGUID="c1b19fd7-b042-4555-bbaf-d94d85d3a980" CreationDate="2010-12-18T21:31:36.880" UserId="1672" Text="One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?" />
  <row Id="20967" PostHistoryTypeId="1" PostId="10273" RevisionGUID="c1b19fd7-b042-4555-bbaf-d94d85d3a980" CreationDate="2010-12-18T21:31:36.880" UserId="1672" Text="Shaping thick crust pizza dough" />
  <row Id="20968" PostHistoryTypeId="3" PostId="10273" RevisionGUID="c1b19fd7-b042-4555-bbaf-d94d85d3a980" CreationDate="2010-12-18T21:31:36.880" UserId="1672" Text="&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="20969" PostHistoryTypeId="2" PostId="10274" RevisionGUID="686e9bcf-e465-425a-a244-0a04c63979cf" CreationDate="2010-12-18T22:20:28.770" UserId="725" Text="What's the best way to grate chocolate without getting it melty and messy and all over one's fingers? I've been using a fine cheese grater, and while it does the trick, the chocolate melts in my hand as I hold it... How can I improve this process?" />
  <row Id="20970" PostHistoryTypeId="1" PostId="10274" RevisionGUID="686e9bcf-e465-425a-a244-0a04c63979cf" CreationDate="2010-12-18T22:20:28.770" UserId="725" Text="How to grate chocolate?" />
  <row Id="20971" PostHistoryTypeId="3" PostId="10274" RevisionGUID="686e9bcf-e465-425a-a244-0a04c63979cf" CreationDate="2010-12-18T22:20:28.770" UserId="725" Text="&lt;chocolate&gt;&lt;grating&gt;" />
  <row Id="20972" PostHistoryTypeId="2" PostId="10275" RevisionGUID="0b1f7882-090b-4c56-bc83-bd96e5a3dcdb" CreationDate="2010-12-18T22:54:12.993" UserId="3779" Text="I would recommend staying away from a grater and either using a knife or a chocolate chipper (http://www.amazon.com/Lee-43198-Chocolate-Chipper/dp/B00005NUVX). The less friction and the more you keep your hands off it (because your hand will melt it as you have discovered) the better." />
  <row Id="20973" PostHistoryTypeId="2" PostId="10276" RevisionGUID="5e814de1-04ab-4a6a-a5b8-e5d1aa6ecdad" CreationDate="2010-12-18T22:57:39.590" UserId="3779" Text="I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?" />
  <row Id="20974" PostHistoryTypeId="1" PostId="10276" RevisionGUID="5e814de1-04ab-4a6a-a5b8-e5d1aa6ecdad" CreationDate="2010-12-18T22:57:39.590" UserId="3779" Text="Substituting skim milk for whole milk in a caramel recipe" />
  <row Id="20975" PostHistoryTypeId="3" PostId="10276" RevisionGUID="5e814de1-04ab-4a6a-a5b8-e5d1aa6ecdad" CreationDate="2010-12-18T22:57:39.590" UserId="3779" Text="&lt;substitutions&gt;&lt;milk&gt;&lt;candy&gt;&lt;caramel&gt;" />
  <row Id="20976" PostHistoryTypeId="2" PostId="10277" RevisionGUID="0e0caa4f-7869-4824-9d57-01e7fa958c44" CreationDate="2010-12-18T23:38:33.423" UserId="3891" Text="We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there something we can add to the cookie batter to make them separate from the cookie press and attach to the pan more easily?" />
  <row Id="20977" PostHistoryTypeId="1" PostId="10277" RevisionGUID="0e0caa4f-7869-4824-9d57-01e7fa958c44" CreationDate="2010-12-18T23:38:33.423" UserId="3891" Text="Spritz cookies not sticking to pan when pressed from cookie press" />
  <row Id="20978" PostHistoryTypeId="3" PostId="10277" RevisionGUID="0e0caa4f-7869-4824-9d57-01e7fa958c44" CreationDate="2010-12-18T23:38:33.423" UserId="3891" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="20979" PostHistoryTypeId="2" PostId="10278" RevisionGUID="aac4716f-d018-4127-a8f3-dd1d1b0b7256" CreationDate="2010-12-19T00:40:48.533" UserId="41" Text="As I understand your question, the problem is really that you can't get it *out* of the cookie press, and not an issue of the dough &quot;flattening&quot; once it hits the baking sheet.  If that's correct, then there are a few different factors that could be contributing:&#xD;&#xA;&#xD;&#xA;1. You might not be using a strong enough flour.  I've always used a 1:1 mix of bread flour and pastry flour.  All-purpose flour isn't great for spritz cookies and many home baking recipes do odd things to try to strengthen the dough to compensate, such as increasing the quantity of egg.  Not much more I can say without knowing the specific recipe, but try to find a recipe that doesn't use AP flour.&#xD;&#xA;&#xD;&#xA;2. You might not be using *enough* flour, or you might have added too much water or milk.  The dough should feel relatively firm once it's well-blended, not soggy or watery.  The preparation I use also contains a good quantity of icing sugar, which has its own starch; if you're using regular granulated sugar instead then that will be a contributing factor to sogginess/stickiness.  Also don't forget to sift the flour.&#xD;&#xA;&#xD;&#xA;3. Home baking recipes often make wild guesses as to the quantity of eggs, based on assumptions about the size and age of eggs you'll have.  The ratio I use is 20:13:8:6:3 (flour:fat:sugar:eggs:milk/water), by weight obviously.  If you use too much egg then you'll end up with a slimy texture that's hard to separate while raw.&#xD;&#xA;&#xD;&#xA;4. You may have added the eggs all at once, which makes it difficult to incorporate without overmixing the dough (or not incorporating well enough, which again will give you that slimy texture).  Make sure you're only adding one at a time.&#xD;&#xA;&#xD;&#xA;5. If your recipe calls for oil as a fat, or you're substituting oil for something else, that could be a problem.  Typically you'll want to use a mixture of about half shortening and half butter.  You don't necessarily *have* to use shortening, but butter has a low melting point and melting will, again, cause your dough to become too wet.&#xD;&#xA;&#xD;&#xA;6. Did you cream the fat(s) together with the sugar?  That's another important step to getting the right consistency of dough.  You should have a mixture that's light and fluffy before you add the flour, eggs, or milk.&#xD;&#xA;&#xD;&#xA;7. Make sure you're adding the flour last, otherwise you risk overmixing.&#xD;&#xA;&#xD;&#xA;As far as sticking to the baking pan itself is concerned, just line it with parchment paper and don't grease it.  If you've made the dough properly then it will &quot;set&quot; and not sink.&#xD;&#xA;&#xD;&#xA;FWIW, I also find it easier to pipe spritz cookies than to use a cookie press." />
  <row Id="20980" PostHistoryTypeId="5" PostId="10262" RevisionGUID="446534f2-d650-43b9-9888-1a9f87205909" CreationDate="2010-12-19T00:44:03.583" UserId="41" Comment="added 13 characters in body" Text="That's just a bad pizza base recipe.&#xD;&#xA;&#xD;&#xA;My family recipe is totally different. Not sure if I can post recipes here, but anyway here's a link to something similar http://www.recipepizza.com/doughs/pizza_dough.htm&#xD;&#xA;&#xD;&#xA;You can use sugar or honey, it's just food for the yeast. You can use 2 or 3 times more olive oil to make a smother dough&#xD;&#xA;&#xD;&#xA;Some extra tips:&#xD;&#xA;&#xD;&#xA;* In my recipe each cup of flour makes one thin 30cm pizza base. Most people make the base to thick and it wont cook properly&#xD;&#xA;&#xD;&#xA;* Try not to roll the dough, pull or push it out by hand, if it wont do this you made the dough wrong or you have the wrong flour&#xD;&#xA;&#xD;&#xA;* Let the oiled dough rise in a warm place with just a cloth over it&#xD;&#xA;&#xD;&#xA;* After making the base on the tray, let it rise another ten minutes before putting toppings on it. Be quick from when you start adding toppings and getting it to the oven, otherwise it will go soggy&#xD;&#xA;&#xD;&#xA;* Use the hottest oven you can dial up, or a hard wood fired oven. A thin crust pizza should take no longer than eight minutes to cook&#xD;&#xA;&#xD;&#xA;* Sing bad Italian Opera while kneading. You will either get good at singing, or get fast at kneading" />
  <row Id="20981" PostHistoryTypeId="2" PostId="10279" RevisionGUID="d50a0f74-78e3-4b6a-92dd-02c1661754d3" CreationDate="2010-12-19T00:47:11.480" UserId="446" Text="You can but the result will be much thinner than that with the whole milk, and they won't taste as good due to the reduction of fat.  You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well." />
  <row Id="20982" PostHistoryTypeId="2" PostId="10280" RevisionGUID="ff45cecc-7b3a-4be2-9f57-b65a89426680" CreationDate="2010-12-19T00:51:41.407" UserId="3418" Text="Although a previous [question][1] asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold last week.&#xD;&#xA;&#xD;&#xA;I thawed the eggs, and they seem fine, except that the yolks are solid / gelatinous. This means that scrambled eggs are out, at least as I know them.&#xD;&#xA;&#xD;&#xA;What else can be done with these eggs; this will probably happen again?&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/5021/3418" />
  <row Id="20983" PostHistoryTypeId="1" PostId="10280" RevisionGUID="ff45cecc-7b3a-4be2-9f57-b65a89426680" CreationDate="2010-12-19T00:51:41.407" UserId="3418" Text="What can I do with frozen eggs?" />
  <row Id="20984" PostHistoryTypeId="3" PostId="10280" RevisionGUID="ff45cecc-7b3a-4be2-9f57-b65a89426680" CreationDate="2010-12-19T00:51:41.407" UserId="3418" Text="&lt;preparation&gt;&lt;eggs&gt;" />
  <row Id="20985" PostHistoryTypeId="2" PostId="10281" RevisionGUID="74928c07-df11-483f-956d-52e04b9a30d9" CreationDate="2010-12-19T00:58:52.410" UserId="3418" Text="@yossarian provides excellent links, and I would like to add that typing the ingredients into Google is a good starting point." />
  <row Id="20986" PostHistoryTypeId="2" PostId="10282" RevisionGUID="1a807a0a-45dd-406b-825c-4c8119fd1fe3" CreationDate="2010-12-19T01:04:23.323" UserId="41" Text="The best I can offer you comes from [Functionality of Proteins in Food][1]:&#xD;&#xA;&#xD;&#xA;&gt; The gelation of egg yolk can be partially reversed by heating after thawing.  This treatment improves the functional properties of proteins.  The stiffness of the gels obtained after frozen storage can be reduced by more than 50% and become pourable at 21° C by heating up to 45° C for 1 h.&#xD;&#xA;&#xD;&#xA;Eggs don't actually start to set until you hit 63° C, so if I had previously-frozen eggs, I would heat them as the above paragraph suggests.  Just be very careful not to use too much heat.&#xD;&#xA;&#xD;&#xA;You won't get *perfect* eggs, but they'll be edible.&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.ca/books?id=2-eBqE5MzAYC&amp;pg=PA354&amp;lpg=PA354&amp;source=bl&amp;ots=mt0s5JQ7sP&amp;sig=yb9aJfvUX4BbrBoDhi-veNi3wVA&amp;hl=en&amp;ei=rFgNTYazG9mJnAf30MikDg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=7&amp;ved=0CE4Q6AEwBg#v=onepage&amp;q&amp;f=false" />
  <row Id="20987" PostHistoryTypeId="6" PostId="10280" RevisionGUID="e76ae13e-9713-4271-a4f4-4f9804e6e578" CreationDate="2010-12-19T01:04:43.963" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;eggs&gt;&lt;freezing&gt;" />
  <row Id="20988" PostHistoryTypeId="2" PostId="10283" RevisionGUID="0a1b8bba-e83c-44e2-b453-dcd9e7b16872" CreationDate="2010-12-19T01:33:14.367" UserId="3478" Text="Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon and &quot;spoon out&quot; the grease into a bowl.&#xD;&#xA;&#xD;&#xA;Another technique my mother use to use, but only a few times, was to take a baster and remove the grease that way. But, the downside to this is that the grease is extremely hot and the rubber part of the baster would get really hot. &#xD;&#xA;&#xD;&#xA;Is there an easier or better way to do this?" />
  <row Id="20989" PostHistoryTypeId="1" PostId="10283" RevisionGUID="0a1b8bba-e83c-44e2-b453-dcd9e7b16872" CreationDate="2010-12-19T01:33:14.367" UserId="3478" Text="How do you properly drain the grease after browning ground beef?" />
  <row Id="20990" PostHistoryTypeId="3" PostId="10283" RevisionGUID="0a1b8bba-e83c-44e2-b453-dcd9e7b16872" CreationDate="2010-12-19T01:33:14.367" UserId="3478" Text="&lt;ground-beef&gt;&lt;drain-grease&gt;" />
  <row Id="20991" PostHistoryTypeId="2" PostId="10284" RevisionGUID="da8fafb1-b768-460a-b535-4cc977c1f039" CreationDate="2010-12-19T01:33:58.710" UserId="3892" Text="Have you considered not adding any of the sugar or the butter? I baked peanut butter cookies and just used straight peanut butter and they were great. Unless it is fundamental to the rest of the treat it may be just fine as it is." />
  <row Id="20992" PostHistoryTypeId="2" PostId="10285" RevisionGUID="7a6dac58-35dc-4dbb-b70c-ff0147c060b9" CreationDate="2010-12-19T01:51:44.357" UserId="3892" Text="An apartment I lived in had detectors that went off while cooking. They put a light cloth filter cover that went over then secured it with a rubber band. According to them if the smoke built up in an actual fire it would penetrate and still set the alarm off. As an alternative to that, after I moved I would use a jay cloth and secure it with a rubber band. When I tested it with burning paper below it it still went off but it did eliminate the false cooking alarms. It's not really pretty but it worked, even if just put up temporarily put while cooking." />
  <row Id="20993" PostHistoryTypeId="2" PostId="10286" RevisionGUID="40678d38-fc18-441b-9971-098beff6a1ed" CreationDate="2010-12-19T01:55:04.557" UserId="3892" Text="Thaw them out, boil them. Then pickle them." />
  <row Id="20994" PostHistoryTypeId="2" PostId="10287" RevisionGUID="9097b9c4-8b47-434e-ac43-5f0acea9e2f8" CreationDate="2010-12-19T01:59:58.780" UserId="1266" Text="I use a baster and have never had a problem with the top part getting too hot, perhaps you could consider getting a bigger one so that the fat doesn't get near the top?&#xD;&#xA;&#xD;&#xA;Another option to consider is putting a lid on the pan and tilting it, over a suitable receptacle, then cracking the lid open slightly to allow the fat to drain out without releasing any of the meat." />
  <row Id="20995" PostHistoryTypeId="2" PostId="10288" RevisionGUID="172ca823-88cf-4d54-a172-ef7ebca363b1" CreationDate="2010-12-19T02:14:47.207" UserId="3892" Text="I have always found a glass bowl and a metal colander works best. I pour it in the sink to handle any splashes that occur." />
  <row Id="20997" PostHistoryTypeId="6" PostId="10283" RevisionGUID="3142df92-1041-41cf-9dbd-6a93e1225704" CreationDate="2010-12-19T02:29:21.223" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;fats&gt;&lt;ground-beef&gt;" />
  <row Id="21000" PostHistoryTypeId="2" PostId="10291" RevisionGUID="aa42870d-7c0c-4399-b37e-ba25e9ec64ab" CreationDate="2010-12-19T03:52:11.250" UserId="3894" Text="I'm a fan of modernist cooking, and its emphasis on precise measurements and consistency. I'm curious how to apply this to tea preparation - in particular, several things:&#xD;&#xA;&#xD;&#xA; - It seems to be well established that different types of tea should be prepared at different temperatures - black tea and fruit infusions with boiling water, green tea at 80 degrees centigrade, and so forth. Where/when was this established? How do we know it's optimal for each tea?&#xD;&#xA; - Likewise, durations to steep tea seem fairly well established. Is there any research on this? People seem a bit fuzzier on this than on temperatures, with some variation.&#xD;&#xA; - There's a lot of variance on the amount of tea leaves per litre of tea, varying between 2 grams per cup (8 grams per litre) and 15 grams per litre! Obviously, this depends on how finely cut the tea is, too. Is there any way I can determine this more objectively than just trying different amounts and tasting?&#xD;&#xA; - There seem to be several theories on how best to prepare iced tea. Some suggest using more tea and steeping for longer, some suggest preparing it cold, and so forth. Has anyone determined objectively which are better?&#xD;&#xA;&#xD;&#xA;I realize this my come across as rather pedantic, but given the huge variation in preparation suggestions, I'm interested in trying to figure out which work best. Most of the questions above could be answered to some degree, too, with an explanation of what it is - chemically - that makes one batch of tea better or worse, providing a foundation for making these sort of decisions." />
  <row Id="21001" PostHistoryTypeId="1" PostId="10291" RevisionGUID="aa42870d-7c0c-4399-b37e-ba25e9ec64ab" CreationDate="2010-12-19T03:52:11.250" UserId="3894" Text="What research is there on tea preparation?" />
  <row Id="21002" PostHistoryTypeId="3" PostId="10291" RevisionGUID="aa42870d-7c0c-4399-b37e-ba25e9ec64ab" CreationDate="2010-12-19T03:52:11.250" UserId="3894" Text="&lt;preparation&gt;&lt;tea&gt;" />
  <row Id="21003" PostHistoryTypeId="2" PostId="10292" RevisionGUID="32696dec-dc58-43d1-99aa-381b32007663" CreationDate="2010-12-19T08:04:01.947" UserId="3281" Text="I used to drain off the grease when I was a student and we bought the cheapest ground beef available at the butchers. Now I'm earning a reasonable wage I buy ground *lean* beef so the problem doesn't arise." />
  <row Id="21004" PostHistoryTypeId="2" PostId="10293" RevisionGUID="3edfa94b-c00b-4ae3-8c71-6cfa5daeb5e7" CreationDate="2010-12-19T08:17:59.367" UserId="3203" Text="Just make the base bigger than you need and roll the edge inward on itself&#xD;&#xA;&#xD;&#xA;You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;Put the pizza tray on a turntable (cake decorating or &quot;lazy susan&quot;) to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down&#xD;&#xA;&#xD;&#xA;You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/wtzQ8.jpg" />
  <row Id="21005" PostHistoryTypeId="2" PostId="10294" RevisionGUID="8fa304e4-0c90-4d94-8576-cd3f456f9853" CreationDate="2010-12-19T10:22:56.170" UserId="3896" Text="I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread such that the crust stays hard. If I put it in a plastic bag the crust goes soft in a matter of hours and I'm afraid that the bread will turn dry if I leave it without some kind of protection. Note that I'm not looking for a long term storage solution.&#xD;&#xA;&#xD;&#xA;What is the best way to store my bread, such that the crust stays hard and the inside stays chewy?" />
  <row Id="21006" PostHistoryTypeId="1" PostId="10294" RevisionGUID="8fa304e4-0c90-4d94-8576-cd3f456f9853" CreationDate="2010-12-19T10:22:56.170" UserId="3896" Text="Storing hard crusted bread" />
  <row Id="21007" PostHistoryTypeId="3" PostId="10294" RevisionGUID="8fa304e4-0c90-4d94-8576-cd3f456f9853" CreationDate="2010-12-19T10:22:56.170" UserId="3896" Text="&lt;storage-method&gt;&lt;bread&gt;&lt;crust&gt;&lt;sourdough&gt;" />
  <row Id="21008" PostHistoryTypeId="2" PostId="10295" RevisionGUID="4424e26d-48a2-4fd3-a0d7-c9d3853b0e31" CreationDate="2010-12-19T14:29:09.047" UserId="2217" Text="In my country beef tartare is typically served with oil-fried brown bread with garlic paste on it. This is both very caloric and heavy on the stomach, not to mention the bad breath afterwards :-). Please, suggest other possible sidedishes to go with beef steak tartare. Also, please suggest more interesting ingredients for the tartare mix. We typically use ketchup, mustard, raw egg yolks and onion. I'm looking for some more interesting flavors." />
  <row Id="21009" PostHistoryTypeId="1" PostId="10295" RevisionGUID="4424e26d-48a2-4fd3-a0d7-c9d3853b0e31" CreationDate="2010-12-19T14:29:09.047" UserId="2217" Text="Side dish for beef tartare" />
  <row Id="21010" PostHistoryTypeId="3" PostId="10295" RevisionGUID="4424e26d-48a2-4fd3-a0d7-c9d3853b0e31" CreationDate="2010-12-19T14:29:09.047" UserId="2217" Text="&lt;meat&gt;&lt;beef&gt;&lt;raw-meat&gt;&lt;tartare&gt;" />
  <row Id="21011" PostHistoryTypeId="2" PostId="10296" RevisionGUID="584b8020-95a3-4f0a-837b-07fd2f0df945" CreationDate="2010-12-19T14:36:46.870" UserId="3416" Text="I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enamelled cast iron Dutch ovens.&#xD;&#xA;&#xD;&#xA;When I looked into what a Dutch oven is I noticed some internet sites are suggesting that there are cast aluminium Dutch Ovens as well, They are popular in the Caribbean and are sometimes called Dutch Pots.&#xD;&#xA;&#xD;&#xA;I have seen this question [here][1] with an answer suggesting two material options. Plain (seasoned) cast iron or enamelled cast iron. Cast aluminium was not mentioned at all. I would like someone to talk about cast aluminium Dutch pots a little because pots made from that material are much cheaper and easier for me to get. The only reason why I would not bother with cast aluminium is if it does a very poor job with meat roasting and caramelization of sugar.&#xD;&#xA;&#xD;&#xA;Here are some of the things I already know or at least think I know:&#xD;&#xA;&#xD;&#xA;The thermal capacity of the  cast aluminium compared to that of cast iron will lead to a cast iron pot&#xD;&#xA;having superior temperature stability for the same thickness and size.&#xD;&#xA;&#xD;&#xA;Cast aluminium is lighter than cast iron, volume constant hence lighter pot for same size.&#xD;&#xA;&#xD;&#xA;Cast aluminium Dutch pots are durable and cheap and easier to care for&#xD;&#xA;&#xD;&#xA;Cast aluminium will probably react with some food items while enamelled cast iron will be safer in this regard&#xD;&#xA;&#xD;&#xA;The melting point of cast aluminium is lower than that of cast iron&#xD;&#xA;&#xD;&#xA;Have I left any key issues out?&#xD;&#xA;&#xD;&#xA;What are the likely problems with my output if I choose the aluminium pot given the above points where aluminium does not do well and the fact that I need the pot mainly for meat roasting and sugar caramelization stove top?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9175/what-to-look-for-when-choosing-a-dutch-oven" />
  <row Id="21012" PostHistoryTypeId="1" PostId="10296" RevisionGUID="584b8020-95a3-4f0a-837b-07fd2f0df945" CreationDate="2010-12-19T14:36:46.870" UserId="3416" Text="Cast Aluminium Vs Cast iron Dutch Oven" />
  <row Id="21013" PostHistoryTypeId="3" PostId="10296" RevisionGUID="584b8020-95a3-4f0a-837b-07fd2f0df945" CreationDate="2010-12-19T14:36:46.870" UserId="3416" Text="&lt;cookware&gt;" />
  <row Id="21014" PostHistoryTypeId="2" PostId="10297" RevisionGUID="1f806d32-b0b3-4548-87a9-a4193676e69c" CreationDate="2010-12-19T15:25:15.803" UserId="3897" Text="For crusty bread, try a paper bag. It'll help keep the bread crusty, and it won't dry out quite as fast as being left on the counter." />
  <row Id="21015" PostHistoryTypeId="6" PostId="10296" RevisionGUID="f6e0ecd7-d528-4e95-956a-49b11b8382ee" CreationDate="2010-12-19T16:54:45.580" UserId="41" Comment="edited tags; added 47 characters in body; edited title" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;dutch-oven&gt;" />
  <row Id="21016" PostHistoryTypeId="5" PostId="10296" RevisionGUID="f6e0ecd7-d528-4e95-956a-49b11b8382ee" CreationDate="2010-12-19T16:54:45.580" UserId="41" Comment="edited tags; added 47 characters in body; edited title" Text="I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens.&#xD;&#xA;&#xD;&#xA;When I looked into what a Dutch oven is I noticed some internet sites are suggesting that there are cast aluminium Dutch Ovens as well, They are popular in the Caribbean and are sometimes called Dutch Pots.&#xD;&#xA;&#xD;&#xA;I have seen the question: [What to look for when choosing a dutch oven?][1], with an answer suggesting two material options. Plain (seasoned) cast iron or enameled cast iron. Cast aluminium was not mentioned at all. I would like someone to talk about cast aluminium Dutch pots a little because pots made from that material are much cheaper and easier for me to get. The only reason why I would not bother with cast aluminium is if it does a very poor job with meat roasting and caramelization of sugar.&#xD;&#xA;&#xD;&#xA;Here are some of the things I already know or at least think I know:&#xD;&#xA;&#xD;&#xA;* The thermal capacity of the  cast aluminium compared to that of cast iron will lead to a cast iron pot having superior temperature stability for the same thickness and size.&#xD;&#xA;&#xD;&#xA;* Cast aluminium is lighter than cast iron, volume constant hence lighter pot for same size.&#xD;&#xA;&#xD;&#xA;* Cast aluminium Dutch pots are durable and cheap and easier to care for&#xD;&#xA;&#xD;&#xA;* Cast aluminium will probably react with some food items while enameled cast iron will be safer in this regard&#xD;&#xA;&#xD;&#xA;* The melting point of cast aluminium is lower than that of cast iron&#xD;&#xA;&#xD;&#xA;Have I left any key issues out?&#xD;&#xA;&#xD;&#xA;What are the likely problems with my output if I choose the aluminium pot given the above points where aluminium does not do well and the fact that I need the pot mainly for meat roasting and sugar caramelization stove top?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9175/what-to-look-for-when-choosing-a-dutch-oven" />
  <row Id="21017" PostHistoryTypeId="4" PostId="10296" RevisionGUID="f6e0ecd7-d528-4e95-956a-49b11b8382ee" CreationDate="2010-12-19T16:54:45.580" UserId="41" Comment="edited tags; added 47 characters in body; edited title" Text="Cast Aluminum Vs Cast iron Dutch Oven" />
  <row Id="21018" PostHistoryTypeId="6" PostId="10295" RevisionGUID="4ac08e70-fb19-47be-a0e1-8ab653f36723" CreationDate="2010-12-19T17:02:48.723" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;beef&gt;&lt;raw-meat&gt;" />
  <row Id="21019" PostHistoryTypeId="2" PostId="10298" RevisionGUID="95c14e99-f81b-4d64-af0a-9544208756d5" CreationDate="2010-12-19T18:01:25.577" UserId="3899" Text="The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate its recipe. Anyone have any luck reproducing this sauce? Note that this is a soy sauce based, and not sweet and sour based sauce." />
  <row Id="21020" PostHistoryTypeId="1" PostId="10298" RevisionGUID="95c14e99-f81b-4d64-af0a-9544208756d5" CreationDate="2010-12-19T18:01:25.577" UserId="3899" Text="What is the recipe for the dipping sauce for the cream cheese wontons served at Pick Up Stix?" />
  <row Id="21021" PostHistoryTypeId="3" PostId="10298" RevisionGUID="95c14e99-f81b-4d64-af0a-9544208756d5" CreationDate="2010-12-19T18:01:25.577" UserId="3899" Text="&lt;sauce&gt;&lt;recipe&gt;" />
  <row Id="21023" PostHistoryTypeId="2" PostId="10299" RevisionGUID="93b8ad88-ebfa-4291-9349-4967fef8822c" CreationDate="2010-12-19T18:57:52.030" UserId="3900" Text="My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing and hearing to use [Bar Keeper's Friend][1] to clean them. So far, we've just been using the nylon scrubbing sponges, which work for the most part, but is already some spotting and bits of cooked on stuff that will likely need something stronger to get them off.&#xD;&#xA;&#xD;&#xA;My gut tells me that regardless of what is in the cleaner, given that the cookware is made of steel, it will be rinsed off and won't be an issue. My wife is more skeptical. Are there any health concerns with using this stuff on our cookware?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.barkeepersfriend.com/" />
  <row Id="21024" PostHistoryTypeId="1" PostId="10299" RevisionGUID="93b8ad88-ebfa-4291-9349-4967fef8822c" CreationDate="2010-12-19T18:57:52.030" UserId="3900" Text="Is Bar Keeper's friend safe to use on cookware?" />
  <row Id="21025" PostHistoryTypeId="3" PostId="10299" RevisionGUID="93b8ad88-ebfa-4291-9349-4967fef8822c" CreationDate="2010-12-19T18:57:52.030" UserId="3900" Text="&lt;cleaning&gt;&lt;cookware&gt;" />
  <row Id="21026" PostHistoryTypeId="2" PostId="10300" RevisionGUID="c584a8e9-2f2f-40bd-addd-5c3ceb98cb92" CreationDate="2010-12-19T19:45:27.443" UserId="41" Text="I looked at the label on my BKF and it is basically [Oxalic Acid][1].  It's a strong acid so you don't want to wash your hands with it, but it's definitely water soluble and used everywhere, including water treatment.&#xD;&#xA;&#xD;&#xA;It's definitely safe to use on cookware.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Oxalic_acid" />
  <row Id="21027" PostHistoryTypeId="2" PostId="10301" RevisionGUID="8483d3eb-30aa-4a5f-91f0-114e85b5c5a6" CreationDate="2010-12-19T19:46:19.923" UserId="835" Text="I'm not sure what kind of answer you expect from the collective wisdom here that will reassure - almost like an appeal to anti-authority...?&#xD;&#xA;&#xD;&#xA;The referenced web site specifically mentions cleaning cookware and more than one high-end company (your All-Clad as well as Calphalon) appear to recommend the product.&#xD;&#xA;&#xD;&#xA;I have used many things to clean cookware (or eating utensils) that I would not like to ingest.  CLR is one common descaler for hard-water among other things, that I really don't want to swallow, but it makes short work of cleaning up the coffee pot.&#xD;&#xA;&#xD;&#xA;When I camped in my younger days as a boy scout, we used a three-bowl washing technique where one was hot well-chlorinated water to kill any residual bacteria.  Again - I really would not want to ingest the bleach, but it sure made me happy to be eating from known clean dishes!&#xD;&#xA;&#xD;&#xA;Don't know if any of this will help your case or not, but good luck in any case." />
  <row Id="21028" PostHistoryTypeId="2" PostId="10302" RevisionGUID="7f17075e-1ffb-4c8c-80b5-6fef135ae84a" CreationDate="2010-12-19T20:20:04.997" UserId="3348" Text="The things you noted are what I would also note about cast aluminum. For my money, the biggest downsides would definitely be high reactivity and low thermal mass. I might question the durability also--cast aluminum nicks and scratches really easily.&#xD;&#xA;&#xD;&#xA;It's up to you whether you think reactivity is particularly bad for your health, but low thermal mass runs fairly directly counter to what you want in a dutch oven, and cast iron is going to be far more resistant to damage if you maintain it properly.&#xD;&#xA;&#xD;&#xA;I can't speak to availability in your area, but in my experience the difference in price for cast aluminum vs. plain cast iron just isn't enough to put up with ANY downsides. Yeah, cast iron's probably twice as much, but with 7 qt. plain cast iron ones going for $40 US, I can't see the issue. It'll last you forever if you look after it (keep it seasoned, dry fully after washing and store in a dry place)." />
  <row Id="21029" PostHistoryTypeId="2" PostId="10303" RevisionGUID="5cdc5e7f-e8c7-4548-8812-155549c86f0b" CreationDate="2010-12-19T20:24:08.457" UserId="3348" Text="I recently read somewhere (I forget where) that if you're only storing it for a day or two, standing the loaf cut-side down on a cutting board worked fine. The crust stays crisp, and the cut edge is protected and doesn't go stale.&#xD;&#xA;&#xD;&#xA;Storing it that way much longer than a day or so probably would risk going stale.&#xD;&#xA;&#xD;&#xA;Unfortunately, we don't get to do this much as we can't eat one fast enough to get away with unprotected storage like that. So we have to live with increasingly soft crusts in plastic bags." />
  <row Id="21030" PostHistoryTypeId="2" PostId="10304" RevisionGUID="97a9a060-c245-43a6-aa04-80a1101c4737" CreationDate="2010-12-19T20:35:00.377" UserId="41" Text="The biggest practical differences are going to be:&#xD;&#xA;&#xD;&#xA;  * Nothing sticks to a well-seasoned cast iron pan.  Everything sticks to cast aluminum, even the brands that call themselves non-stick.  (I know because I've tried a few of them.)&#xD;&#xA;&#xD;&#xA;  * While it's true the cast iron can crack, rust or chip if not properly cared for, aluminum is reactive and scratches easily, and even if you get one of the newer anodized ones, you lose the benefits of that as soon as the surface starts to chip and peel (which it will).  Cast iron will last *much* longer when properly maintained; I've seen some that are *decades* old and heard about some that are more than a *century* old.&#xD;&#xA;&#xD;&#xA;  * Aluminum has better conductivity and will, in theory, provide more even heat than cast iron.  However, every cast aluminum vessel I've ever used has had *major* problems with hot spots.  Basically, both are poor choices in this respect, *except* in the oven, where hot spots are essentially a non-issue; if your oven is like mine and the element turns on and off to maintain temperature, you'll get *much* better results with a cast iron dutch oven because it will hold its temperature while the element is off.&#xD;&#xA;&#xD;&#xA;  * Cast iron also works great with induction cooktops, aluminum doesn't work at all.  [Cast] Aluminum really works best on standard metal cooktop stoves, although it's *okay* for glass as well.  I say *okay* because most glass cooktops tend to have elements that go on and off, so depending on your particular stove, this *might* lead to uneven heat when using any kind of aluminum.&#xD;&#xA;&#xD;&#xA;  * Cast iron is heat-resistant.  You mention the melting point, but it's more complicated than that; make sure you check the specifications on whatever cast aluminum you're thinking of buying, because a lot of it isn't even oven-safe (and if it is, it's only safe up to 400° F or so).  The term &quot;dutch oven&quot; can be quite a misnomer for those pieces as they can easily warp or crack at high temperatures.  Spun aluminum is obviously much worse but cast aluminum is only marginally better.&#xD;&#xA;&#xD;&#xA;  * On the plus side, cast aluminum is obviously much lighter than cast iron and requires less care.  Enameled cast iron is also easy to care for but is obviously much more expensive than both regular cast iron and cast aluminum.&#xD;&#xA;&#xD;&#xA;In your case, it would seem that your two primary requirements (caramelizing sugar and roasting meat) are at odds with each other.  For roasting, you want a very steady, even heat.  For caramelizing sugar you need precise control, you need to be able to reduce the heat very quickly when you hit the melting point.  Cast iron would be absolutely terrible for caramelization, but is a far better choice for roasting.&#xD;&#xA;&#xD;&#xA;Personally, I use a regular (non-enameled) seasoned cast iron pot as a dutch oven and just use a small light stainless steel saucepan when I need to do something like caramelize sugar.  I'd suggest you do the same, unless you're really low on space and genuinely need one piece of cookware to do it all.&#xD;&#xA;&#xD;&#xA;Honestly, the only thing that cast aluminum really has going for it is its price.  The ease of maintenance is overshadowed by the fact that the pieces don't tend to last that long, and everything else it's good at is handled equally well or better by stainless steel with an aluminum or copper core.  The few pieces of aluminum (or cast aluminum) cookware I still own tend to sit at the bottom shelf at the very back and gather dust, but YMMV." />
  <row Id="21031" PostHistoryTypeId="5" PostId="10298" RevisionGUID="40460244-3c23-4f3f-a1f7-26f0aecdb4da" CreationDate="2010-12-19T20:38:30.827" UserId="41" Comment="added 5 characters in body; edited tags; edited title" Text="The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce?&#xD;&#xA;&#xD;&#xA;(Note that this is a soy sauce based, and not sweet-and-sour based sauce.)" />
  <row Id="21032" PostHistoryTypeId="4" PostId="10298" RevisionGUID="40460244-3c23-4f3f-a1f7-26f0aecdb4da" CreationDate="2010-12-19T20:38:30.827" UserId="41" Comment="added 5 characters in body; edited tags; edited title" Text="How can I recreate the dipping sauce for the cream cheese wontons served at Pick Up Stix?" />
  <row Id="21033" PostHistoryTypeId="6" PostId="10298" RevisionGUID="40460244-3c23-4f3f-a1f7-26f0aecdb4da" CreationDate="2010-12-19T20:38:30.827" UserId="41" Comment="added 5 characters in body; edited tags; edited title" Text="&lt;sauce&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="21034" PostHistoryTypeId="2" PostId="10305" RevisionGUID="437b66a1-9d4a-43d4-8420-023c7a89186b" CreationDate="2010-12-19T21:08:44.050" UserId="60" Text="Yes it is completely safe. It is even [recommended by the manufacturer][1]. &#xD;&#xA;&#xD;&#xA;Bar Keeper's Friend even has a cookware specific cleanser, [Bar Keeper's Friend Cookware][2]. &#xD;&#xA;&#xD;&#xA;![Bar Keepers Friend Cookware][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm not sure of the difference between this and their regular cleanser, since they aren't required to list ingredients, but it is marketed specifically for cookware, and priced equivalently.&#xD;&#xA;&#xD;&#xA;Other manufacturers recommend this product as well, as noted on the [BKF Cookware][4] page.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq8&#xD;&#xA;  [2]: http://yhst-55367440605114.stores.yahoo.net/bkfcookware.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/IRrx9.gif&#xD;&#xA;  [4]: http://www.barkeepersfriend.com/kitchen-cookware" />
  <row Id="21035" PostHistoryTypeId="5" PostId="10305" RevisionGUID="d3020654-34b8-4ef4-b1a4-777967dfc7fd" CreationDate="2010-12-19T21:14:15.123" UserId="60" Comment="added 182 characters in body; added 5 characters in body" Text="Yes it is completely safe. It is even [recommended by the manufacturer][1].&#xD;&#xA;&#xD;&#xA;&gt; •  To get rid of stuck-on food or discoloration, and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper's Friend. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;Bar Keeper's Friend even has a cookware specific cleanser, [Bar Keeper's Friend Cookware][2]. &#xD;&#xA;&#xD;&#xA;![Bar Keepers Friend Cookware][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm not sure of the difference between this and their regular cleanser, since they aren't required to list ingredients, but it is marketed specifically for cookware, and priced equivalently.&#xD;&#xA;&#xD;&#xA;Other manufacturers recommend this product as well, as noted on the [BKF Recommendations][4] page.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq8&#xD;&#xA;  [2]: http://yhst-55367440605114.stores.yahoo.net/bkfcookware.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/IRrx9.gif&#xD;&#xA;  [4]: http://www.barkeepersfriend.com/recommended-by" />
  <row Id="21036" PostHistoryTypeId="5" PostId="10228" RevisionGUID="4499ae80-c693-4db1-ba2d-ce900340f0e0" CreationDate="2010-12-19T21:16:54.750" UserId="3861" Comment="added 399 characters in body" Text="I've grown up having stuffed peppers for dinner.  I know several things about how they're made but I'm missing a few things to get them to come out right.&#xD;&#xA;&#xD;&#xA;Now, Everyone has their own style of making these, and there are a lot of recipes on the web. I feel like from everything I've seen on the web though I want to do it differently.  &#xD;&#xA;&#xD;&#xA;The peppers are blanched but otherwise uncooked.  The stuffing consists of ground beef and/or sausage, onion, the pepper tops, etc. None of the meat or stuffing otherwise is precooked.  The peppers are placed in a glass casserole dish and covered with tomato... something.&#xD;&#xA;&#xD;&#xA;That being said, here are the things that I am trying to work out:&#xD;&#xA;&lt;ul&gt; &#xD;&#xA;&lt;li&gt;Using instant or not-instant rice.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Covering with canned tomatoes or tomato soup, or something else&lt;/li&gt; &#xD;&#xA;&lt;li&gt;Bake time and temp&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;I have only tried normal-type rice, and baked at 350F for about an hour and a half.  I used canned diced tomatoes.  &#xD;&#xA;&#xD;&#xA;I made a bunch and froze some for later.  The original batch came out okay.  The rice was nice and tender, but the peppers were a bit bitter and too soft.  I made some more a while later and I undercooked them (the rice was still a bit crunchy) but honestly they tasted better.  &#xD;&#xA;&#xD;&#xA;Does anyone do their stuffed peppers in a similar way? regardless, any tips?&#xD;&#xA;&#xD;&#xA;(thanks for all of the answers.  I have a lot to try out now.  If anyone has anymore details they would like to share please let me know.)" />
  <row Id="21037" PostHistoryTypeId="5" PostId="10305" RevisionGUID="70a1df1e-b6f3-434b-b29f-f91234057bf6" CreationDate="2010-12-19T21:20:28.460" UserId="60" Comment="added 364 characters in body" Text="Yes it is completely safe. It is even [recommended by the manufacturer][1].&#xD;&#xA;&#xD;&#xA;&gt; •  To get rid of stuck-on food or discoloration, and stains from using too high of a heat, we recommend cleaning your All-Clad with a product called Bar Keeper's Friend. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;Bar Keeper's Friend even has a cookware specific cleanser, [Bar Keeper's Friend Cookware][2]. &#xD;&#xA;&#xD;&#xA;![Bar Keepers Friend Cookware][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'm not sure of the difference between this and their regular cleanser, since they aren't required to list ingredients, but it is marketed specifically for cookware, and priced equivalently.&#xD;&#xA;&#xD;&#xA;Other manufacturers recommend this product as well, as noted on the [BKF Recommendations][4] page.&#xD;&#xA;&#xD;&#xA;You should also check out [this question][5] on how to remove brown stains. The accepted answer there is BKF. If you have something particularly terrible that BKF can't handle, you can always use [gun cleaner][6], though I daresay your wife will say no to this. :-) &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/consumer-service/frequently-asked-questions/#faq8&#xD;&#xA;  [2]: http://yhst-55367440605114.stores.yahoo.net/bkfcookware.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/IRrx9.gif&#xD;&#xA;  [4]: http://www.barkeepersfriend.com/recommended-by&#xD;&#xA;  [5]: http://seasonedadvice.com/q/2880/60&#xD;&#xA;  [6]: http://seasonedadvice.com/q/2880/60/#2889" />
  <row Id="21038" PostHistoryTypeId="2" PostId="10306" RevisionGUID="36874e74-9d8b-4dee-8df4-31c99118c67f" CreationDate="2010-12-19T21:25:09.973" UserDisplayName="nmark" Text="Can/should I freeze a pecan pie I plan to use 7 days after making?" />
  <row Id="21039" PostHistoryTypeId="1" PostId="10306" RevisionGUID="36874e74-9d8b-4dee-8df4-31c99118c67f" CreationDate="2010-12-19T21:25:09.973" UserDisplayName="nmark" Text="Can you freeze a Pecan Pie?" />
  <row Id="21040" PostHistoryTypeId="3" PostId="10306" RevisionGUID="36874e74-9d8b-4dee-8df4-31c99118c67f" CreationDate="2010-12-19T21:25:09.973" UserDisplayName="nmark" Text="&lt;pie&gt;" />
  <row Id="21041" PostHistoryTypeId="6" PostId="10306" RevisionGUID="327729cd-abe9-41c0-bb28-0fe45ff73ef7" CreationDate="2010-12-19T21:25:44.230" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;pie&gt;" />
  <row Id="21042" PostHistoryTypeId="2" PostId="10307" RevisionGUID="d8ca4294-8ffa-40bc-b8c9-6ead26fb3f35" CreationDate="2010-12-19T21:27:02.497" UserId="60" Text="You sure can. You should wrap it tightly in plastic wrap, aluminum foil, and place it in a freezer bag. It will be best quality for 1-2 months. &#xD;&#xA;&#xD;&#xA;It's important to wrap it _tightly_ to minimize ice crystals &amp; freezer burn. &#xD;&#xA;&#xD;&#xA;Source: [StillTasty][1]&#xD;&#xA;&#xD;&#xA;[1]: http://stilltasty.com/fooditems/index/17949" />
  <row Id="21043" PostHistoryTypeId="2" PostId="10308" RevisionGUID="176e43ac-f4cf-4c32-a0b6-35ae700aa7dd" CreationDate="2010-12-19T22:23:11.957" UserId="3903" Text="I often buy salads at Subway because I'm lazy. However, I'm also &#xD;&#xA;cheap, and Subway's markup on salads is quite high. &#xD;&#xA; &#xD;&#xA;I want to buy items at a supermarket and simply mix them together to &#xD;&#xA;make a salad *without* having to do anything else. Which of these can &#xD;&#xA;I get: &#xD;&#xA; &#xD;&#xA; % pre-chopped cold cuts (has to go beyond sliced, since full slices &#xD;&#xA; in a salad don't work well), including pepperoni and salami. &#xD;&#xA; &#xD;&#xA; % pre-chopped onions and pre-sliced tomatoes (and other similar &#xD;&#xA; chopped veggies). &#xD;&#xA; &#xD;&#xA;I know I can get bags of lettuce, pickled jalapenos, shredded cheese, &#xD;&#xA;black olives, and dressing, so if I can get the above, I'm good to go. &#xD;&#xA;" />
  <row Id="21044" PostHistoryTypeId="1" PostId="10308" RevisionGUID="176e43ac-f4cf-4c32-a0b6-35ae700aa7dd" CreationDate="2010-12-19T22:23:11.957" UserId="3903" Text="Making Subway-like salads at home w/ zero work" />
  <row Id="21045" PostHistoryTypeId="3" PostId="10308" RevisionGUID="176e43ac-f4cf-4c32-a0b6-35ae700aa7dd" CreationDate="2010-12-19T22:23:11.957" UserId="3903" Text="&lt;meat&gt;&lt;salad&gt;&lt;chopping&gt;" />
  <row Id="21046" PostHistoryTypeId="2" PostId="10309" RevisionGUID="4e044fcd-68b7-43d1-886f-32eda5783b21" CreationDate="2010-12-19T22:40:10.827" UserId="3203" Text="Try using the strong parts of raw green vegetable as the &quot;bread&quot; or cracker substitute&#xD;&#xA;&#xD;&#xA;* Celery stalks cut into managable pieces&#xD;&#xA;* Lettuce leaf stems or thick leaves are great, iceberg and cos lettuce have great eating stems&#xD;&#xA;* Slices of broccoli or cauliflower stem&#xD;&#xA;&#xD;&#xA;I like my beef tartare with a few anchovies mashed in and dressed with lemon juice, no egg or onions" />
  <row Id="21047" PostHistoryTypeId="5" PostId="10298" RevisionGUID="269b17d6-5d39-4942-b484-a6df470a8204" CreationDate="2010-12-19T22:42:03.363" UserId="3899" Comment="added sauce description" Text="The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce?&#xD;&#xA;&#xD;&#xA;(Note that this is a soy sauce based, and not sweet-and-sour based sauce.)&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;Sorry about the recipe request. Here is my take on the sauce.&#xD;&#xA;&#xD;&#xA;I think the sauce contains sesame oil, soy sauce, some very slight sweetener, and I think I detect a subtle acid and ginger flavor. Whenever I try to recreate it, the ratios don't seem right but I don't really know which to change. The soy sauces I've used so far are Kimlan and Kikkoman." />
  <row Id="21048" PostHistoryTypeId="2" PostId="10310" RevisionGUID="ef5f3cbe-2725-4dac-b10e-916505ff218d" CreationDate="2010-12-19T22:54:43.217" UserId="1259" Text="While making some focaccia this afternoon, my wife said, &quot;sure the house is 'warm'; it'll be fine.&quot; One hour later, no rising. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. &#xD;&#xA;&#xD;&#xA;So the question is, how warm does dough need to be to rise properly?" />
  <row Id="21049" PostHistoryTypeId="1" PostId="10310" RevisionGUID="ef5f3cbe-2725-4dac-b10e-916505ff218d" CreationDate="2010-12-19T22:54:43.217" UserId="1259" Text="How warm should I have dough to rise?" />
  <row Id="21050" PostHistoryTypeId="3" PostId="10310" RevisionGUID="ef5f3cbe-2725-4dac-b10e-916505ff218d" CreationDate="2010-12-19T22:54:43.217" UserId="1259" Text="&lt;baking&gt;&lt;bread&gt;&lt;dough&gt;" />
  <row Id="21051" PostHistoryTypeId="2" PostId="10311" RevisionGUID="e28eaf42-18e5-4f64-bf26-3dfea21fe62f" CreationDate="2010-12-19T22:59:44.467" UserId="3432" Text="I believe that the usual quote for rising temperature is between 24-29C (75-85F), though a little warmer than that I tend to use.&#xD;&#xA;&#xD;&#xA;It's important that there are no draughts on the area, or you can have problems.  My personal preference is to leave it in an airing cupboard, providing it is not too warm." />
  <row Id="21052" PostHistoryTypeId="2" PostId="10312" RevisionGUID="9b16b5b9-e61e-4c60-80a4-1e7ec5623887" CreationDate="2010-12-19T23:01:09.547" UserId="3203" Text="Fast home made salads are possible with a few different but just as tasty ingredients. Some things to try that you can buy pre-prepared&#xD;&#xA;&#xD;&#xA;* You can buy catering bags of ham and salami pre-chopped for pizza making purposes. Freeze in small portion bags suitable for a few days, and take one out of the freezer and put in fridge every few days as required&#xD;&#xA;* Roasted pumpkin and sunflower seeds (substitute for cold cuts)&#xD;&#xA;* Anchovies or sardines&#xD;&#xA;* Sprouts&#xD;&#xA;* Sun dried tomatoes, some suppliers have pre-chopped (they keep fine in fridge)&#xD;&#xA;* You can buy pre-sliced onions, but usually only in 5Kg+ catering sized bags, They do freeze OK&#xD;&#xA;* Many other veges are available pre-chopped and frozen for cooking purposes, many of these will be great in a salad&#xD;&#xA;&#xD;&#xA;If you make the salad in the morning to take to work the frozen parts would keep it fresh for a while, so no need to defrost them. Sort of like an internal, edible ice pack :-)&#xD;&#xA;" />
  <row Id="21053" PostHistoryTypeId="2" PostId="10313" RevisionGUID="384d56e2-6902-44d3-afc3-d9f18cc8e83f" CreationDate="2010-12-19T23:19:39.250" UserId="3630" Text="Traditionally, doughs 'rose' (or proofed as is the professional term), in proof-boxes, which were nothing more than a set of big wooden drawers just like the ones you keep your underwear in.  They are at room (shop) temperature, and have no special temperature or humidity controls.  So if you can replicate that, you're on your way." />
  <row Id="21054" PostHistoryTypeId="2" PostId="10314" RevisionGUID="17e060db-6207-4cd7-abb8-458232a7581e" CreationDate="2010-12-19T23:21:53.973" UserId="2832" Text="The effect a particular recipe has on the ingredients is often dependent on applying a specific temperature for a specific amount of time.  You have quite a bit of latitude when you're making a roast, a casserole, or something similar.  However, you have almost none when you're baking.  You should treat a baking recipe more like a chemical equation -- be as precise as possible with ingredient measurements and the amount of heat you apply.  There are chemical reactions in the food that depend on this level of precision." />
  <row Id="21055" PostHistoryTypeId="2" PostId="10315" RevisionGUID="12ab25d4-3fa9-422a-9897-a939827fb749" CreationDate="2010-12-19T23:24:03.037" UserId="1259" Text="Twice in the past week or so, I've wondered whether my cooking utensil was still clean enough to cook / serve with. Here were the situations:&#xD;&#xA;&#xD;&#xA; - **Cooking ground sausage** (no casing). While breaking the sausage up, raw sausage clearly got on the back of the spoon. Over the course of cooking the sausage and later adding veggies, all visible traces of the raw meet disappeared. I finished up cooking, used the spoon to stir in some penne, and then served. &#xD;&#xA; - **Candying some bacon**. Put some bacon in the oven with some brown sugar on it. Used a fork to flip the bacon half way through. Then used the same fork to take the cooked bacon out of the pan and on to a rack. &#xD;&#xA;&#xD;&#xA;Is this safe? When do I need to worry about contamination on my cooking utensils? What is sufficient to make the utensil safe again? " />
  <row Id="21056" PostHistoryTypeId="1" PostId="10315" RevisionGUID="12ab25d4-3fa9-422a-9897-a939827fb749" CreationDate="2010-12-19T23:24:03.037" UserId="1259" Text="What is safe procedure for cooking utensils with raw meet?" />
  <row Id="21057" PostHistoryTypeId="3" PostId="10315" RevisionGUID="12ab25d4-3fa9-422a-9897-a939827fb749" CreationDate="2010-12-19T23:24:03.037" UserId="1259" Text="&lt;food-safety&gt;&lt;utensils&gt;" />
  <row Id="21058" PostHistoryTypeId="5" PostId="10310" RevisionGUID="c9002e2a-c636-4ca7-a573-81394cbc91b5" CreationDate="2010-12-19T23:27:19.257" UserId="1259" Comment="added 46 characters in body" Text="While making some focaccia this afternoon, my wife said, &quot;sure the house is 'warm'; it'll be fine.&quot; One hour later, no rising. It may be worth noting that our house is 66F. So we stuck it in a warm oven and it rose just fine. It turned out fine, I'm just glad we weren't trying to get it done for a meal. &#xD;&#xA;&#xD;&#xA;So the question is, how warm does dough need to be to rise properly?" />
  <row Id="21059" PostHistoryTypeId="2" PostId="10316" RevisionGUID="65306c9a-7667-4b60-85cd-35186c4c15d8" CreationDate="2010-12-19T23:51:58.250" UserId="3893" Text="Optimal yeast growth happens at around 37 degrees Celsius, but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C.&#xD;&#xA;&#xD;&#xA;The important thing is to know the temperature and, if you're really particular, the humidity in the air around your proof. But, this information is used for the sake of timing consistency more than anything else." />
  <row Id="21060" PostHistoryTypeId="2" PostId="10317" RevisionGUID="5cee1530-5695-4901-bde9-cdd6665e999c" CreationDate="2010-12-20T02:41:09.117" UserId="3560" Text="I really like to cook, and I also like to experiment a bit with spices and ingredients, but I sometimes feel that the complexity of it all is overwhelming: How long and at what heat do I heat this? Which spice should be added at the beginning, which at the end? I feel that blindly experimenting will take ages to yield useful results.&#xD;&#xA;&#xD;&#xA;What I don't like about most standard cook books is that they tell you step by step what you should do, but never explain why it is done. If they would tell, I could then start applying this knowledge in other places, I would understand which steps I could alter to achieve variations in taste and which steps are absolutely essential to avoid disaster. &#xD;&#xA;&#xD;&#xA;Are there good resources that really teach and explain the art of cooking? " />
  <row Id="21061" PostHistoryTypeId="1" PostId="10317" RevisionGUID="5cee1530-5695-4901-bde9-cdd6665e999c" CreationDate="2010-12-20T02:41:09.117" UserId="3560" Text="Taking it to the next level, systematically" />
  <row Id="21062" PostHistoryTypeId="3" PostId="10317" RevisionGUID="5cee1530-5695-4901-bde9-cdd6665e999c" CreationDate="2010-12-20T02:41:09.117" UserId="3560" Text="&lt;learning&gt;" />
  <row Id="21063" PostHistoryTypeId="2" PostId="10318" RevisionGUID="3a71043a-0232-4bf6-9a5c-666ef4f90401" CreationDate="2010-12-20T02:48:59.757" UserId="1502" Text="It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). &#xD;&#xA;&#xD;&#xA;It tastes nothing like any food I know - I've thought of it as **kind of &quot;chalky&quot;** (not sure why I know what chalk tastes like, maybe I ate some chalk as a child?).&#xD;&#xA;&#xD;&#xA;It is very unpleasant and nauseating. I imagine no amount of willpower could keep down a mouthful of a food that has it (only managed to swallow small doses in company where it would be very embarassing to spit out a mouthful of food).&#xD;&#xA;&#xD;&#xA;It seems to occur in diary products. I imagine it's some kind of contamination, maybe bacteria. I've tasted it in:&#xD;&#xA;&#xD;&#xA;- Blue cheese (don't think it's ever been absent the few times I've tried a bit)&#xD;&#xA;- The &quot;creme&quot; in little twinkie-style &quot;swiss rolls&quot;&#xD;&#xA;- Once in a home-made pizza (maybe in the cheese?)&#xD;&#xA;- Some indian sweets left out for too long&#xD;&#xA;&#xD;&#xA;The weird thing is that often, **I seem to be the only person that can taste it**. This has often got me into trouble (I am not a fussy eater).&#xD;&#xA;&#xD;&#xA;Anyone have any idea what this flavour could be from?&#xD;&#xA;&#xD;&#xA;I've wondered for years...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21064" PostHistoryTypeId="1" PostId="10318" RevisionGUID="3a71043a-0232-4bf6-9a5c-666ef4f90401" CreationDate="2010-12-20T02:48:59.757" UserId="1502" Text="What is the source of the very strong flavour in some bad diary products that only some people can taste?" />
  <row Id="21065" PostHistoryTypeId="3" PostId="10318" RevisionGUID="3a71043a-0232-4bf6-9a5c-666ef4f90401" CreationDate="2010-12-20T02:48:59.757" UserId="1502" Text="&lt;flavor&gt;&lt;identify&gt;" />
  <row Id="21066" PostHistoryTypeId="2" PostId="10319" RevisionGUID="74b04d64-eda9-4610-be6b-41e5676656c9" CreationDate="2010-12-20T02:49:01.487" UserId="3893" Text="Luckily, much of the science in food science has already been covered for most of us. &#xD;&#xA;&#xD;&#xA;Here are a few good books: [Complete Technique][1], [Cook's Illustrated][2] and [How to Cook Everything][3].&#xD;&#xA;&#xD;&#xA;It also helps to develop an understanding of the cuisine we're working with. Oregano in Latin dishes has a dramatically different meaning than oregano in Italian.&#xD;&#xA;&#xD;&#xA;There's really no easy answer other than to read recipes and to cook!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Jacques-Pepins-Complete-Techniques-P%C3%A9pin/dp/1579122205/ref=sr_1_1?ie=UTF8&amp;qid=1292813020&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/New-Best-Recipe-All-New/dp/0936184744/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1292813110&amp;sr=1-1&#xD;&#xA;  [3]: http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1292813152&amp;sr=1-1" />
  <row Id="21067" PostHistoryTypeId="2" PostId="10320" RevisionGUID="22aea9ca-375a-4f8d-84e2-82207af538df" CreationDate="2010-12-20T03:02:00.357" UserId="1670" Text="[On Food and Cooking][1] is what, how, and why book with some history.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012" />
  <row Id="21068" PostHistoryTypeId="6" PostId="10317" RevisionGUID="4d5328a3-6fa5-4ffc-975c-6ff705bdbdd0" CreationDate="2010-12-20T03:02:32.337" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="21069" PostHistoryTypeId="10" PostId="10317" RevisionGUID="c0f0a1ed-b1c0-4493-a596-fc165254ce70" CreationDate="2010-12-20T03:03:01.117" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21070" PostHistoryTypeId="5" PostId="10317" RevisionGUID="a0900c81-e4cb-48c4-8e33-da093ab43f10" CreationDate="2010-12-20T03:03:01.320" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Books that explain the science of cooking?](http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hi there. &#xD;&#xA;I really like to cook, and I also like to experiment a bit with spices and ingredients, but I sometimes feel that the complexity of it all is overwhelming: How long and at what heat do I heat this? Which spice should be added at the beginning, which at the end? I feel that blindly experimenting will take ages to yield useful results.&#xD;&#xA;&#xD;&#xA;What I don't like about most standard cook books is that they tell you step by step what you should do, but never explain why it is done. If they would tell, I could then start applying this knowledge in other places, I would understand which steps I could alter to achieve variations in taste and which steps are absolutely essential to avoid disaster. &#xD;&#xA;&#xD;&#xA;Are there good resources that really teach and explain the art of cooking? " />
  <row Id="21071" PostHistoryTypeId="6" PostId="10318" RevisionGUID="af3f7546-106c-4f16-8f2f-4dd976e136e9" CreationDate="2010-12-20T03:04:58.870" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;dairy&gt;" />
  <row Id="21072" PostHistoryTypeId="2" PostId="10321" RevisionGUID="ffa3b353-7b10-49d4-a629-02451d0f1e36" CreationDate="2010-12-20T03:17:37.047" UserId="3630" Text="The bacon is no big deal, because it is cured.  However, the spoon used to cook the sausage could/will be carrying some really nasty stuff until it is either cleaned, or the material on the spoon is suffieciently heated to kill those nasties.  Best to cook the sausage, remove, then add it to the veggies at the end of the cook cycle for the veggies, then finish with the penne.&#xD;&#xA;&#xD;&#xA;Any time you cook meat from raw, always clean the utensil, and do not continue to use it until it is cleaned." />
  <row Id="21073" PostHistoryTypeId="2" PostId="10322" RevisionGUID="8cfe9f24-7fab-4853-a38d-eecac558be36" CreationDate="2010-12-20T03:23:03.237" UserId="3203" Text="It depends on where you live. Each country has different meat diseases and bacterium that you have to be careful about&#xD;&#xA;&#xD;&#xA;Traditionally in many western countries most meats are relatively safe raw though poultry is often not. But the definition of safe is not universal. Fresh chicken may have some salmonella etc, but unless this is allowed to grow to large numbers of spore it will not be dangerous. There are some bacteria that are dangerous in even minute amounts, but these should be vary rare, and even the cleanest cook will probably still transfer them&#xD;&#xA;&#xD;&#xA;So to answer question, when cooking meat (or anything for that matter), you have to consider the amount of food adhering to the utensil, and the time it is exposed to a temperature in which bacteria can grow etc&#xD;&#xA;&#xD;&#xA;If there was a formulae it oulw be something like&#xD;&#xA;&#xD;&#xA;&gt;  food type (risk of bacteria) * temperature * time&#xD;&#xA;&#xD;&#xA;In general ground meat has been processed but not overly preserved, so time starts becoming a factor. How long has it been in a warm environment? Bacon is heavily preserved and not a great bacteria home, so you have more time before it becomes a risk. I small smear of bacon juice on a fork is not going to create a dangerous level of bacteria in the 20 minutes it takes you to cook the dish. But I wouldn't risk it for Chicken (in my country due to campylobacter still being a problem)&#xD;&#xA;&#xD;&#xA;In the home environment I give anything that has touched raw food a quick rinse under the tap (Which just happens to be collected rain water and therefore full of bird poo :-) ) and sometimes a mechanical scrub with the dishes brush before using it again in the cooking process&#xD;&#xA;&#xD;&#xA;There are lots of old wives tales on kitchen cleanliness, but the end result is that bacteria needs water, food, and temperature to grow. If you remove most of these they can't multiple to dangerous levels&#xD;&#xA;&#xD;&#xA;From my experience in food technology laboratories, the often overlooked problem is surface oil and fat. These trap water, food and bacteria (the perfect storm). Simple mechanical scrubbing will remove vast amounts of these for short term (period of cooking) cleanliness&#xD;&#xA;&#xD;&#xA;This of course does not apply to food that must be cooked for non bacterial reasons, and food known to be unclean. Chicken again is typical of this, and I would hot water scrub everything used with raw or partially cooked chicken&#xD;&#xA;" />
  <row Id="21074" PostHistoryTypeId="4" PostId="10315" RevisionGUID="797809f1-62ff-4f8f-9675-bd2d10efcfce" CreationDate="2010-12-20T03:38:11.370" UserId="1236" Comment="spelling in title" Text="What is safe procedure for cooking utensils with raw meat?" />
  <row Id="21075" PostHistoryTypeId="4" PostId="10318" RevisionGUID="6f931ca9-aa75-4234-9e96-5e9bfb168341" CreationDate="2010-12-20T03:40:20.930" UserId="1236" Comment="spelling in title" Text="What is the source of the very strong flavour in some bad dairy products that only some people can taste?" />
  <row Id="21076" PostHistoryTypeId="2" PostId="10323" RevisionGUID="33c1caad-40ef-4c8c-96d3-9983e7d9305d" CreationDate="2010-12-20T04:06:40.023" UserId="3348" Text="Let me start by saying that I'm not familiar with the problem taste you're describing in dairy foods.&#xD;&#xA;&#xD;&#xA;I am, however, quite sensitive to bitter tastes in many other foods, which is linked to a phenomenon often studied in genetics classes: The ability or inability to taste PTC, PROP or thiourea, chemical compounds associated with bitter flavors.&#xD;&#xA;&#xD;&#xA;The ability to taste them or not, and whether you're a &quot;supertaster&quot; who's very sensitive, is genetic, and appears to have a significant impact on food preferences.&#xD;&#xA;&#xD;&#xA;Here's an article that explains it better than I can: [Supertaster][1]&#xD;&#xA;&#xD;&#xA;I don't know that this is associated with dairy products at all, but it's worth a look in. And for what it's worth as a strong--it not super--taster, I have a hard time dealing with some blue cheeses that my wife who is a weak to non-taster doesn't find strong at all. So maybe there's something in it.&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Supertaster" />
  <row Id="21077" PostHistoryTypeId="5" PostId="10323" RevisionGUID="354ef844-d7e4-435c-96c5-5fb4b686c99e" CreationDate="2010-12-20T04:11:43.607" UserId="3348" Comment="edited body" Text="Let me start by saying that I'm not familiar with the problem taste you're describing in dairy foods.&#xD;&#xA;&#xD;&#xA;I am, however, quite sensitive to bitter tastes in many other foods, which is linked to a phenomenon often studied in genetics classes: The ability or inability to taste PTC, PROP or thiourea, chemical compounds associated with bitter flavors.&#xD;&#xA;&#xD;&#xA;The ability to taste them or not, and whether you're a &quot;supertaster&quot; who's very sensitive, is genetic, and appears to have a significant impact on food preferences.&#xD;&#xA;&#xD;&#xA;Here's an article that explains it better than I can: [Supertaster][1]&#xD;&#xA;&#xD;&#xA;I don't know that this is associated with dairy products at all, but it's worth a look in. And for what it's worth as a strong--if not super--taster, I have a hard time dealing with some blue cheeses that my wife who is a weak to non-taster doesn't find strong at all. So maybe there's something in it.&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Supertaster" />
  <row Id="21078" PostHistoryTypeId="2" PostId="10324" RevisionGUID="c6b1f7c4-6fe8-4883-b927-688edc67e7a5" CreationDate="2010-12-20T04:40:26.977" UserId="3892" Text="A rule of thumb for myself, is a utensil that touches raw meat should never touch anything else until cleaned. This prevents cross contamination. It just creeps me out not too. " />
  <row Id="21079" PostHistoryTypeId="2" PostId="10325" RevisionGUID="eb113dc5-3a57-4b8c-a7e7-541d638e7344" CreationDate="2010-12-20T05:20:31.087" UserId="3418" Text="I always add horseraddish. Lime is also good. And for a side, fried egg (not low fat but tasty and okay on the breath)." />
  <row Id="21080" PostHistoryTypeId="2" PostId="10326" RevisionGUID="c013532c-8cd3-44b9-8868-6c3ccdf740ad" CreationDate="2010-12-20T05:40:27.890" UserId="1295" Text="I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. &#xD;&#xA;&#xD;&#xA;What ratio should I use to substitute? " />
  <row Id="21081" PostHistoryTypeId="1" PostId="10326" RevisionGUID="c013532c-8cd3-44b9-8868-6c3ccdf740ad" CreationDate="2010-12-20T05:40:27.890" UserId="1295" Text="Substitute fresh garlic instead of garlic powder?" />
  <row Id="21082" PostHistoryTypeId="3" PostId="10326" RevisionGUID="c013532c-8cd3-44b9-8868-6c3ccdf740ad" CreationDate="2010-12-20T05:40:27.890" UserId="1295" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;garlic&gt;" />
  <row Id="21083" PostHistoryTypeId="5" PostId="10322" RevisionGUID="c1de5b7f-525d-4c2a-87be-77fb8e9f6c7d" CreationDate="2010-12-20T05:58:13.070" UserId="3203" Comment="added 1 characters in body" Text="It depends on where you live. Each country has different meat diseases and bacterium that you have to be careful about&#xD;&#xA;&#xD;&#xA;Traditionally in many western countries most meats are relatively safe raw though poultry is often not. But the definition of safe is not universal. Fresh chicken may have some salmonella etc, but unless this is allowed to grow to large numbers of spore it will not be dangerous. There are some bacteria that are dangerous in even minute amounts, but these should be vary rare, and even the cleanest cook will probably still transfer them&#xD;&#xA;&#xD;&#xA;So to answer question, when cooking meat (or anything for that matter), you have to consider the amount of food adhering to the utensil, and the time it is exposed to a temperature in which bacteria can grow etc&#xD;&#xA;&#xD;&#xA;If there was a formulae it would be something like&#xD;&#xA;&#xD;&#xA;&gt;  food type (risk of bacteria) * temperature * time&#xD;&#xA;&#xD;&#xA;In general ground meat has been processed but not overly preserved, so time starts becoming a factor. How long has it been in a warm environment? Bacon is heavily preserved and not a great bacteria home, so you have more time before it becomes a risk. I small smear of bacon juice on a fork is not going to create a dangerous level of bacteria in the 20 minutes it takes you to cook the dish. But I wouldn't risk it for Chicken (in my country due to campylobacter still being a problem)&#xD;&#xA;&#xD;&#xA;In the home environment I give anything that has touched raw food a quick rinse under the tap (Which just happens to be collected rain water and therefore full of bird poo :-) ) and sometimes a mechanical scrub with the dishes brush before using it again in the cooking process&#xD;&#xA;&#xD;&#xA;There are lots of old wives tales on kitchen cleanliness, but the end result is that bacteria needs water, food, and temperature to grow. If you remove most of these they can't multiple to dangerous levels&#xD;&#xA;&#xD;&#xA;From my experience in food technology laboratories, the often overlooked problem is surface oil and fat. These trap water, food and bacteria (the perfect storm). Simple mechanical scrubbing will remove vast amounts of these for short term (period of cooking) cleanliness&#xD;&#xA;&#xD;&#xA;This of course does not apply to food that must be cooked for non bacterial reasons, and food known to be unclean. Chicken again is typical of this, and I would hot water scrub everything used with raw or partially cooked chicken&#xD;&#xA;" />
  <row Id="21084" PostHistoryTypeId="2" PostId="10327" RevisionGUID="1c585e38-f159-496b-9d56-48b0ee80e9ef" CreationDate="2010-12-20T07:05:39.480" UserId="1393" Text="I'd say about 1 clove for every half-teaspoon of garlic powder. There isn't going to be anything particularly scientific about this, since garlic cloves vary in size, strength and flavor but that will be in the ballpark." />
  <row Id="21085" PostHistoryTypeId="5" PostId="10279" RevisionGUID="87eb7d06-9f93-43cb-8092-dac0f5ba3f3e" CreationDate="2010-12-20T08:29:37.713" UserId="446" Comment="bowing to micheal's obvious greater experience at making these." Text="You can but the result will be much thicker than that with the whole milk, and they won't taste as good due to the reduction of fat.  You could add some oil or other fat to make up the diffrence, although that will most likely change the taste as well." />
  <row Id="21086" PostHistoryTypeId="2" PostId="10328" RevisionGUID="66e983ce-105a-43da-8ed1-0b5542175b90" CreationDate="2010-12-20T10:12:47.103" UserId="3756" Text="For the ingredients, I like going Mediterranean. Chopped sun dried tomatoes (use the marinated ones, not the dry ones), chopped black olives (I use Kalamata, which is pretty easy to get here in Sweden), chopped Italian capers, Feta cheese, roasted garlic etc. You get the idea. But given the flavour profile of these ingredients (strong, bold flavours) I would probably not use them if I was using *really* good beef. Then I would want to stick to the basics and let the beef speak for itself. " />
  <row Id="21087" PostHistoryTypeId="2" PostId="10329" RevisionGUID="592781fe-3156-4b04-9c3a-dae02e34bea7" CreationDate="2010-12-20T11:06:34.403" UserId="3909" Text="I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?" />
  <row Id="21088" PostHistoryTypeId="1" PostId="10329" RevisionGUID="592781fe-3156-4b04-9c3a-dae02e34bea7" CreationDate="2010-12-20T11:06:34.403" UserId="3909" Text="American granulated sugar" />
  <row Id="21089" PostHistoryTypeId="3" PostId="10329" RevisionGUID="592781fe-3156-4b04-9c3a-dae02e34bea7" CreationDate="2010-12-20T11:06:34.403" UserId="3909" Text="&lt;baking&gt;" />
  <row Id="21090" PostHistoryTypeId="2" PostId="10330" RevisionGUID="9227f864-edfb-4039-8f2d-34f4f69e4fe0" CreationDate="2010-12-20T11:11:48.887" UserId="210" Text="yes usually you would use castor sugar when beating in with the butter as it is finer than uk 'granulated sugar'" />
  <row Id="21091" PostHistoryTypeId="2" PostId="10331" RevisionGUID="29139a97-37fe-438d-b6e1-2167cb8d6f01" CreationDate="2010-12-20T11:49:35.140" UserId="611" Text="The making of tea is a balance between three factors that affect how the flavours of the leaves are infused into the water.&#xD;&#xA;The factors are temperature, the ratio of leaf-surface-area to water, and the time.&#xD;&#xA;&#xD;&#xA;Generally, more of any one of those parameters is balanced by less of the others.&#xD;&#xA;However, the temperature specifically has a certain minimum requirement, below which certain things simply won't occur. This is why black tea must be made with the water starting at boiling point, and not at 70 degrees.&#xD;&#xA;&#xD;&#xA;As for precision, the problem is mostly defining the result, not the conditions. How do you define a good cup of tea in a way that is measurable and repeatable?&#xD;&#xA;&#xD;&#xA;Practiaclly speaking, I find that the different traditions in each tea-drinking culture are a very good starting point to work from. After that, you can adjust and experiment all you want.&#xD;&#xA;Remember that traditions can vary from &quot;one for each cup  and one for the pot&quot; to the intricacies of a full Japanese tea ceremony.&#xD;&#xA;" />
  <row Id="21092" PostHistoryTypeId="2" PostId="10332" RevisionGUID="b2e7891b-dcf0-4fa3-a25d-973c8b4be35b" CreationDate="2010-12-20T13:05:43.973" UserDisplayName="xmleda" Text="The static charge may be being produced at the grinding surface. I think maybe the grinding speed become lower, the less static charge is produced. the burr grinder(espcially conical burr grinder) always works under a very low speed.&#xD;&#xA;&#xD;&#xA;Also, everytime before grinding, it is better to use a sharp goods to touch the millstone to leak the static on it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21093" PostHistoryTypeId="2" PostId="10333" RevisionGUID="a272e6b4-49af-464d-acea-947a307627ff" CreationDate="2010-12-20T13:09:22.990" UserId="2951" Text="The other option I can think of...&#xD;&#xA;&#xD;&#xA;Finely chop up some garlic and cook them in med-to-high temp oil. You may put in the garlic when the oil is warm, so you don't over cook. As soon as you see the colour of garlic turning to brown colour, remove it asap and get the garlic out of oil. &#xD;&#xA;&#xD;&#xA;After that, you can use the same amount of the cooked garlic as the powder. &#xD;&#xA;&#xD;&#xA;Another way is to roast your garlic and then chop it up which is closer to garlic powder" />
  <row Id="21094" PostHistoryTypeId="2" PostId="10334" RevisionGUID="83801b0a-eb9c-46a0-a6e7-098e756568fb" CreationDate="2010-12-20T13:31:10.400" UserId="3852" Text="The best way I've found to get rid of the fat that renders out of beef while browning is using a paper towel.  Tilt the pan (using biger makes this easier) a little to one side while holding the beef against the other with a wooden spoon, this should make most of the grease pool on the tilted side. Lower the pan till almost flat, the beef should stay to it's side and the fat on the other, so put down the wooden spoon and sop up that fat with a few paper towels.  &#xD;&#xA;If the beef is very fatty sometimes I may press on the beef with some paper towels to get out extra fat." />
  <row Id="21095" PostHistoryTypeId="2" PostId="10335" RevisionGUID="464d492d-143f-4527-ad81-139eb75a3096" CreationDate="2010-12-20T13:42:48.483" UserId="1816" Text="When making dough, The Bread Baker's Apprentice says to knead it until the dough's temperature (which those of us who are obsessive will actually take) reaches 77-80 degrees F.  What you do from there may depend on what you are trying to accomplish.&#xD;&#xA;&#xD;&#xA;For a consistent, speedy rise, your warm oven trick is perfect.  This works well with sandwich breads and loaves which aren't intended to have big, crusty holes.&#xD;&#xA;&#xD;&#xA;For hole-y crumb breads such as Italian bread, you want a cooler rise than a warm oven.  This is because those big holes are encouraged by a long, slow rise, a light tough, and another long slow proof.  In this case perhaps sticking it on top of your warm oven where it will get some heat or in a corner of the house near a vent where it is in the low 70s is ideal." />
  <row Id="21096" PostHistoryTypeId="2" PostId="10336" RevisionGUID="59ab3f80-d95d-4468-926e-cde19b609901" CreationDate="2010-12-20T13:45:41.443" UserId="3852" Text="Last week we had a pretty strong winter storm which knocked out our power.  We have an electric stove which of course puts a cramp in cooking.  However i do have a fire place and cast iron, so i tried cooking with the fire. Haveing never done this before I decided a stew would be easiest. So i chucked a bunch of stuff in the dutch oven, put it close to the fire and let it sit for hours. In the end it needed a long time to be done (5 hoursish) but it turned out ok.  &#xD;&#xA;Anyway, does anyone have some suggestions as to the type of food that might led itself well to cooking on actual fire?  we get a lot of storms and we loose power for days at a time. &#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="21097" PostHistoryTypeId="1" PostId="10336" RevisionGUID="59ab3f80-d95d-4468-926e-cde19b609901" CreationDate="2010-12-20T13:45:41.443" UserId="3852" Text="Fire side cooking" />
  <row Id="21098" PostHistoryTypeId="3" PostId="10336" RevisionGUID="59ab3f80-d95d-4468-926e-cde19b609901" CreationDate="2010-12-20T13:45:41.443" UserId="3852" Text="&lt;fire&gt;" />
  <row Id="21099" PostHistoryTypeId="2" PostId="10337" RevisionGUID="150f7332-11aa-4417-aa45-0ef79a4651c8" CreationDate="2010-12-20T13:56:38.467" UserId="1816" Text="As long as you have a dutch oven and are planning on using it, look for [camping recipes][1] for dutch ovens.  Usually when camping the suggestion is to put a certain number of coals under the dutch oven and a certain number on top to basically simulate oven-like conditions.  You can make warm breakfasts and warm dinners this way.  You can even bake bread and other baked goods in a dutch oven (Irish soda bread works very well in one).&#xD;&#xA;&#xD;&#xA;Other options for cooking in the fire include wrapping food in [foil packets][2].  For example you can wrap up salmon with seasonings or a packet of beef and vegetables.  Foil packet dinners will be quicker and easier than most dutch oven dinners but the heat control is not as precise.&#xD;&#xA;&#xD;&#xA;Another option if you want to invest in some gear is to get a [pie iron][3].  A pie iron is basically two sandwich bread shaped pans that clamp together.  You can get one in cast iron, which will hold up longest.  Using a pie iron you can make cake, cornbread, and all sorts of warm things sandwiched between toast.&#xD;&#xA;&#xD;&#xA;Finally if you have some sort of [grate][4] that goes over your fire you can also attempt foods similar to grilling.&#xD;&#xA;&#xD;&#xA;With your existing tools you can make some fine meals.  With a few more purchases you can make enough food variety to keep you happy for an entire winter of power outages - on the dinner front at least.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?q=campfire+food+dutch+oven&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&#xD;&#xA;  [2]: http://www.google.com/search?q=campfire+foil+packets&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a&#xD;&#xA;  [3]: http://www.pieiron.com/&#xD;&#xA;  [4]: http://www.google.com/search?q=fireplace+grate&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a#hl=en&amp;client=firefox-a&amp;hs=sJM&amp;rls=org.mozilla:en-US:official&amp;q=fireplace+cooking+grate&amp;revid=-1&amp;sa=X&amp;ei=KWAPTbatKsSblgeTsfzLDA&amp;ved=0CK8BENUCKAY&amp;fp=9bef8cda26d1a6ec" />
  <row Id="21100" PostHistoryTypeId="2" PostId="10338" RevisionGUID="c54a622f-83c1-407c-91aa-35f04e9d7e65" CreationDate="2010-12-20T14:38:18.677" UserId="197" Text="This doesn't really answer your question, but there is an ISO standard for tea preparation:&#xD;&#xA;http://en.wikipedia.org/wiki/ISO_3103" />
  <row Id="21101" PostHistoryTypeId="5" PostId="10338" RevisionGUID="1de6f37f-9149-4309-bdf7-6e0aff900f77" CreationDate="2010-12-20T14:45:29.450" UserId="1816" Comment="added 1184 characters in body" Text="There is an ISO [standard for tea preparation][1].&#xD;&#xA;&#xD;&#xA;To quote the summary:&#xD;&#xA;&#xD;&#xA;&gt; * The pot should be white porcelain or glazed earthenware and have a partly serrated edge. It should have a lid that fits loosely inside the pot.&#xD;&#xA;* If a large pot is used, it should hold a maximum of 310 ml (±8 ml) and must weigh 200 g (±10 g).&#xD;&#xA;* If a small pot is used, it should hold a maximum of 150 ml (±4 ml) and must weigh 118 g (±10 g).&#xD;&#xA;* 2 grams of tea (measured to ±2% accuracy) per 100 ml boiling water is placed into the pot.&#xD;&#xA;* Freshly boiling water is poured into the pot to within 4-6 mm of the brim. Allow 20 seconds for water to cool.&#xD;&#xA;* The water should be similar to the drinking water where the tea will be consumed&#xD;&#xA;* Brewing time is six minutes.&#xD;&#xA;* The brewed tea is then poured into a white porcelain or glazed earthenware bowl.&#xD;&#xA;* If a large bowl is used, it must have a capacity of 380 ml and weigh 200 g (±20 g)&#xD;&#xA;* If a small bowl is used, it must have a capacity of 200 ml and weigh 105 g (±20 g)&#xD;&#xA;* If the test involves milk, then it can be added before or after pouring the infused tea.&#xD;&#xA;* Milk added after the pouring of tea is best tasted when the liquid is between 65 - 80 °C.&#xD;&#xA;* 5 ml of milk for the large bowl, or 2.5 ml for the small bowl, is used.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/ISO_3103" />
  <row Id="21102" PostHistoryTypeId="2" PostId="10339" RevisionGUID="c3026751-c451-4315-b873-da9a138ec2d0" CreationDate="2010-12-20T14:46:47.013" UserId="1148" Text="I use two sets of tongs on the barbecue.  One has a blue rubber grip, and the other has a red grip.  Blue and raw meat go on the left side of the BBQ, and red and cooked meat go on the right.  I'm pretty diligent about the raw-left cooked-right transition.&#xD;&#xA;&#xD;&#xA;I'll use the blue tongs until the meat is seared on both sides,  and then switch to the red.&#xD;&#xA;&#xD;&#xA;When cooking on the stove, I find it easier just to wash my utensil when the food hits the crossover point." />
  <row Id="21103" PostHistoryTypeId="2" PostId="10340" RevisionGUID="e19ba1fd-3af2-4059-9de9-bb7fae2be193" CreationDate="2010-12-20T15:37:50.177" UserId="3914" Text="I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak.&#xD;&#xA;&#xD;&#xA;I'm not sure how one goes about shredding steak - any suggestions?" />
  <row Id="21104" PostHistoryTypeId="1" PostId="10340" RevisionGUID="e19ba1fd-3af2-4059-9de9-bb7fae2be193" CreationDate="2010-12-20T15:37:50.177" UserId="3914" Text="Shredded steak for south east asian dish" />
  <row Id="21105" PostHistoryTypeId="3" PostId="10340" RevisionGUID="e19ba1fd-3af2-4059-9de9-bb7fae2be193" CreationDate="2010-12-20T15:37:50.177" UserId="3914" Text="&lt;preparation&gt;&lt;steak&gt;&lt;indonesian-cuisine&gt;" />
  <row Id="21106" PostHistoryTypeId="2" PostId="10341" RevisionGUID="f35ebcd4-4c3e-405d-8c46-65562809a8c6" CreationDate="2010-12-20T15:57:13.280" UserId="3348" Text="Well, if you braise it long enough it's easy to shred. But raw and shredded? Not so easy.&#xD;&#xA;&#xD;&#xA;I would think you may be seeing a language problem--perhaps they mean &quot;ground&quot; instead of &quot;shredded.&quot; Otherwise, maybe cutting it into very fine strips would work. Have you had this dish before? What was the texture of the beef in that instance? That way you'd know at least one method that would work." />
  <row Id="21107" PostHistoryTypeId="2" PostId="10342" RevisionGUID="da3c2a30-8ee3-4107-a052-758561d36334" CreationDate="2010-12-20T16:05:56.270" UserId="3853" Text="I agree that their is a translation issue. From recipes I've used, I will cross-cut the meat into thin slices, then thinly slice the meat WITH the grain. the result will have a stringy texture - not 'bad' stringy, but stringy like good braised meat that can be shredded or 'pulled.'&#xD;&#xA;&#xD;&#xA;This has worked for me for Korean dishes like Bulgogi and a few others..." />
  <row Id="21108" PostHistoryTypeId="2" PostId="10343" RevisionGUID="a833c89d-5f06-426f-b4b2-791c057a6358" CreationDate="2010-12-20T16:09:19.350" UserId="2832" Text="The general rule should be to keep it simple.  Don't forget, if you're without power, you don't want something that is heavy in preparation and/or cleanup.&#xD;&#xA;&#xD;&#xA;I've always liked cooking in foil packs when using an open fire.  It's simple, requires little to no babysitting, and cleanup is a snap.  Form ground beef into a patty, add some cut up potatoes, onions, and carrots, seal it in foil, and toss it in your fire.  It usually takes about 20-30 minutes to finish cooking.  It is not haute cuisine by any means, but it is a tasty balanced meal that can be prepared in primitive conditions.&#xD;&#xA;&#xD;&#xA;For dessert, cut the top off an apple, then cut out the core.  Fill the cavity with butter, cinnamon, and sugar, put the top back on (wrapping it TIGHT in the foil), and throw that into the fire for about 15 minutes.  That's always been one of my favorites.&#xD;&#xA;&#xD;&#xA;Do yourself a favor and pick up a copy of the Boy Scout Handbook.  You'll find lots of options for campfire cooking that you can adapt to your fireplace, options which are very prep and cleanup-friendly.  " />
  <row Id="21109" PostHistoryTypeId="2" PostId="10344" RevisionGUID="177359dd-6690-415b-b51e-a6994a6eaa2c" CreationDate="2010-12-20T16:18:30.253" UserId="814" Text="I my self do it the same as you. I cook up some ground meat in a pan, add sauce to it when it is cooked and use the same utensil the whole time. I've never gotten sick from doing it this way. But I do like to cook the meat at least 5 minutes after it is fully cooked, just to make sure. I figure the extra time, with the hot heat on the utensil is enough to make sure that the juices on the the utensil are heated up enough to kill everything off." />
  <row Id="21110" PostHistoryTypeId="2" PostId="10345" RevisionGUID="d0013be3-b38d-4bae-800a-2a7efe55258b" CreationDate="2010-12-20T16:25:32.293" UserId="814" Text="I was wondering if freezing an orange would make it easier to peal and remove most/all the white stuff(I'm sure it has a name, not sure what it is called though)&#xD;&#xA;&#xD;&#xA;I want to make an orange smoothie, so having it frozen would be a good thing, but I have no idea if it would make it easier or harder to peel." />
  <row Id="21111" PostHistoryTypeId="1" PostId="10345" RevisionGUID="d0013be3-b38d-4bae-800a-2a7efe55258b" CreationDate="2010-12-20T16:25:32.293" UserId="814" Text="How well do frozen oranges peel after frozen?" />
  <row Id="21112" PostHistoryTypeId="3" PostId="10345" RevisionGUID="d0013be3-b38d-4bae-800a-2a7efe55258b" CreationDate="2010-12-20T16:25:32.293" UserId="814" Text="&lt;freezing&gt;&lt;oranges&gt;&lt;smoothie&gt;" />
  <row Id="21113" PostHistoryTypeId="5" PostId="10345" RevisionGUID="4acea116-04c8-48ae-9d88-c91a551b213a" CreationDate="2010-12-20T16:33:23.910" UserId="814" Comment="deleted 65 characters in body" Text="I was wondering if freezing an orange would make it easier to peal and remove most/all the pith.&#xD;&#xA;&#xD;&#xA;I want to make an orange smoothie, so having it frozen would be a good thing, but I have no idea if it would make it easier or harder to peel." />
  <row Id="21114" PostHistoryTypeId="2" PostId="10346" RevisionGUID="9b59794e-4294-4a02-9a2f-449431329c25" CreationDate="2010-12-20T16:41:14.647" UserId="3760" Text="I was thinking a lot about comments on my posts that claimed that the oven would dry out foods meant to be cooked on a stove.  This got me thinking that I could make beef jerky in the oven.  Any tips, gotchas, or suggestions for oven jerky?" />
  <row Id="21115" PostHistoryTypeId="1" PostId="10346" RevisionGUID="9b59794e-4294-4a02-9a2f-449431329c25" CreationDate="2010-12-20T16:41:14.647" UserId="3760" Text="Oven Jerky a Possibility?" />
  <row Id="21116" PostHistoryTypeId="3" PostId="10346" RevisionGUID="9b59794e-4294-4a02-9a2f-449431329c25" CreationDate="2010-12-20T16:41:14.647" UserId="3760" Text="&lt;oven&gt;&lt;jerky&gt;" />
  <row Id="21117" PostHistoryTypeId="2" PostId="10347" RevisionGUID="df517904-874c-432b-9f56-1f6418ab9ff8" CreationDate="2010-12-20T16:51:33.153" UserDisplayName="Eric Servaas" Text="Since 1882, Bar Keepers Friend® has been used safely as a household cleanser and is safe and effective for cleaning stainless steel cookware when used as directed. It's active ingredient, oxalic acid, is naturally occurring in such foods as spinach, rhubarb, tea and cocoa products. &#xD;&#xA;&#xD;&#xA;Eric Servaas for Bar Keepers Friend" />
  <row Id="21119" PostHistoryTypeId="2" PostId="10349" RevisionGUID="90ff36e3-4d92-447c-9da8-5352bf8e69de" CreationDate="2010-12-20T17:01:08.167" UserId="3852" Text="Since jerkey is just dried and salted/ mariated meat it actually isn't supposed to get cooked, so it would be jerkey-like.  But if you put thin strips of meat in the oven on it's lowest setting it would cook it slow enough and take out enough of the mositure to make something like jerky." />
  <row Id="21120" PostHistoryTypeId="5" PostId="7779" RevisionGUID="b3ebe8b1-6c88-4d05-8845-dd94a2c31354" CreationDate="2010-12-20T17:11:35.277" UserId="809" Comment="deleted 64 characters in body; edited tags" Text="Since reading the answers to my question about [*defrosting meat on the counter*][1] I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and I'd like to defrost some ground beef that is completely frozen for dinner this evening. What are my options to do so quickly and safely?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3472/is-there-a-problem-with-defrosting-meat-on-the-counter" />
  <row Id="21121" PostHistoryTypeId="6" PostId="7779" RevisionGUID="b3ebe8b1-6c88-4d05-8845-dd94a2c31354" CreationDate="2010-12-20T17:11:35.277" UserId="809" Comment="deleted 64 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;preparation&gt;&lt;defrosting&gt;&lt;ground-beef&gt;" />
  <row Id="21122" PostHistoryTypeId="2" PostId="10350" RevisionGUID="467e3e2c-bf33-4172-acab-857431403ad2" CreationDate="2010-12-20T17:14:24.907" UserId="3852" Text="I'm always really bad about remembering which spoon was used when in the cooking process.  I went out and got a lot of wooden spoons (hey their cheap) and keep them in a crock by the stove.  When ever I use one I chuck it in the sink so I don't have to remember if it was used on raw meat or cooked meat.  There are times where I'll use 8 or more but I have more than a dozen, and they are easy to clean." />
  <row Id="21123" PostHistoryTypeId="6" PostId="10346" RevisionGUID="907c03c5-7ab0-4673-ba56-c0038abe1636" CreationDate="2010-12-20T17:17:32.627" UserId="3852" Comment="edited tags" Text="&lt;beef&gt;&lt;oven&gt;&lt;jerky&gt;" />
  <row Id="21124" PostHistoryTypeId="2" PostId="10351" RevisionGUID="cd0cc7d8-9cb2-4885-b990-67dae7e531f5" CreationDate="2010-12-20T17:26:49.597" UserId="814" Text="I believe you will want to use the lowest setting on your oven and have the oven door propped open so the moisture has a place to go and to keep from cooking the meat." />
  <row Id="21125" PostHistoryTypeId="2" PostId="10352" RevisionGUID="9655f239-a675-4055-8cb7-007b7749d182" CreationDate="2010-12-20T17:33:14.853" UserId="1854" Text="Our organic grade A maple syrup, bought in bulk, has gone slightly fermented in the fridge. If I were still in college, this would be great, but I am a bit older. What do I do with this stuff? Can I assume it is fine in baked goods? How can I accelerate my usage of it? " />
  <row Id="21126" PostHistoryTypeId="1" PostId="10352" RevisionGUID="9655f239-a675-4055-8cb7-007b7749d182" CreationDate="2010-12-20T17:33:14.853" UserId="1854" Text="What do I do with mildly fermented maple syrup?" />
  <row Id="21127" PostHistoryTypeId="3" PostId="10352" RevisionGUID="9655f239-a675-4055-8cb7-007b7749d182" CreationDate="2010-12-20T17:33:14.853" UserId="1854" Text="&lt;food-safety&gt;&lt;maple-syrup&gt;" />
  <row Id="21128" PostHistoryTypeId="2" PostId="10353" RevisionGUID="48ab1277-0f9e-4b10-9031-1aef54582320" CreationDate="2010-12-20T17:37:39.683" UserId="3348" Text="Well, it wouldn't cost much to figure it out! I'll try a guess, though, and say that it will make peeling MORE difficult. The peel will be stiffer, and I think the pith might be even more likely to stick to the orange flesh, and maybe less likely to stick to the outer peel. But I'd like to know what your results are if you test it.&#xD;&#xA;&#xD;&#xA;I'd say if you're having a lot of trouble peeling your orange, I've heard that giving it a good squeeze before starting can help, and there are also some easy-peel varieties out there now.&#xD;&#xA;&#xD;&#xA;And of course the pith won't hurt you and unless you leave almost all of it, you're not likely to notice it after you run it through a blender with the rest of the orange!" />
  <row Id="21129" PostHistoryTypeId="10" PostId="10295" RevisionGUID="bc423cef-7006-4f1d-a99a-8ad9de312a87" CreationDate="2010-12-20T17:48:40.153" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21130" PostHistoryTypeId="6" PostId="10329" RevisionGUID="ed280429-7819-45cc-8ad3-5404541f2c4a" CreationDate="2010-12-20T17:50:02.227" UserId="41" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;sugar&gt;&lt;language&gt;" />
  <row Id="21131" PostHistoryTypeId="4" PostId="10329" RevisionGUID="ed280429-7819-45cc-8ad3-5404541f2c4a" CreationDate="2010-12-20T17:50:02.227" UserId="41" Comment="edited tags; edited title" Text="Is granulated sugar (American) the same as caster sugar (UK)?" />
  <row Id="21132" PostHistoryTypeId="4" PostId="10310" RevisionGUID="7d8cb047-f39c-4be6-8ac8-5724f289f0af" CreationDate="2010-12-20T17:52:57.137" UserId="41" Comment="edited title" Text="How warm must dough be in order to rise?" />
  <row Id="21133" PostHistoryTypeId="6" PostId="10340" RevisionGUID="49dc7717-802f-4bb8-b4d6-086320a6f67a" CreationDate="2010-12-20T17:55:42.173" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;steak&gt;&lt;asian-cuisine&gt;&lt;indonesian-cuisine&gt;" />
  <row Id="21134" PostHistoryTypeId="5" PostId="10347" RevisionGUID="53082da4-e12d-4ccf-8ba9-8f33ff7ce9ff" CreationDate="2010-12-20T17:57:42.293" UserId="41" Comment="deleted 1 characters in body; added 1 characters in body" Text="Since 1882, Bar Keepers Friend® has been used safely as a household cleanser and is safe and effective for cleaning stainless steel cookware when used as directed. Its active ingredient, oxalic acid, is naturally occurring in such foods as spinach, rhubarb, tea and cocoa products. &#xD;&#xA;&#xD;&#xA;-Eric Servaas for Bar Keepers Friend" />
  <row Id="21136" PostHistoryTypeId="5" PostId="10315" RevisionGUID="808bbaef-fc67-4a5e-8190-787216dc1167" CreationDate="2010-12-20T18:05:05.593" UserId="41" Comment="added 2 characters in body; edited title" Text="Twice in the past week or so, I've wondered whether my cooking utensil was still clean enough to cook / serve with. Here were the situations:&#xD;&#xA;&#xD;&#xA; - **Cooking ground sausage** (no casing). While breaking the sausage up, raw sausage clearly got on the back of the spoon. Over the course of cooking the sausage and later adding veggies, all visible traces of the raw meet disappeared. I finished up cooking, used the spoon to stir in some penne, and then served. &#xD;&#xA;&#xD;&#xA; - **Candying some bacon**. Put some bacon in the oven with some brown sugar on it. Used a fork to flip the bacon half way through. Then used the same fork to take the cooked bacon out of the pan and on to a rack. &#xD;&#xA;&#xD;&#xA;Is this safe? When do I need to worry about contamination on my cooking utensils? What is sufficient to make the utensil safe again? " />
  <row Id="21137" PostHistoryTypeId="4" PostId="10315" RevisionGUID="808bbaef-fc67-4a5e-8190-787216dc1167" CreationDate="2010-12-20T18:05:05.593" UserId="41" Comment="added 2 characters in body; edited title" Text="How can I ensure food safety if my cooking utensils have touched raw meat?" />
  <row Id="21138" PostHistoryTypeId="6" PostId="8434" RevisionGUID="2b976118-b46e-4846-8c99-ecf5aed514e7" CreationDate="2010-12-20T18:16:37.513" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;caramel&gt;&lt;brown-sugar&gt;" />
  <row Id="21139" PostHistoryTypeId="2" PostId="10354" RevisionGUID="edecb51b-c7d4-4ad6-90be-fe106c5e2844" CreationDate="2010-12-20T18:16:49.213" UserId="3861" Text="I'm not familiar with the naming conventions for sugar in the UK so I apologize if I become patronizing.&#xD;&#xA;&#xD;&#xA;Granulated sugar is the every-day table sugar here.  It's what I grab a spoonful for my cereal and such, and it is the kind used in almost all of the baking I've done.  Is caster sugar what you usually have around?&#xD;&#xA;&#xD;&#xA;Caster sugar is called &quot;super-fine&quot; sugar in the States.  It is finer that granulated sugar but not as fine as powdered sugar (icing sugar for the UK right?).  &#xD;&#xA;&#xD;&#xA;Honestly, I can't say that I've ever bought any as I usually only see granulated and powdered, but [Wikipedia][1] tells me that &quot;Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.&quot;&#xD;&#xA;&#xD;&#xA;That being said, if you're just beating it into butter than I would think the caster sugar should be perfectly reasonable for the job.  Though I agree with bikeboy that you should go by weight if you use a substitue.&#xD;&#xA;&#xD;&#xA;Running around [This Site][2] site, I found that there are aprrox 7oz(200g) per cup granulated sugar, and 6.5oz(190g) per cup caster sugar.  So you'll only have to use a little bit more if you use caster, but really it's awfully close.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caster_sugar#Culinary_sugars&#xD;&#xA;  [2]: http://www.veg-world.com/articles/cups.htm" />
  <row Id="21140" PostHistoryTypeId="6" PostId="7687" RevisionGUID="0ee9d508-a6f9-470e-b8ab-728a67477706" CreationDate="2010-12-20T18:17:05.280" UserId="41" Comment="edited tags" Text="&lt;potatoes&gt;&lt;presentation&gt;" />
  <row Id="21141" PostHistoryTypeId="2" PostId="10355" RevisionGUID="7af8233e-3265-46dd-9e21-fb2bd6a34b5c" CreationDate="2010-12-20T18:18:31.863" UserId="1685" Text="I have a recipe for rolls where 1/4 cup cubed butter is added to 2 cups of warm milk.  The butter / milk mixture is added to proofed active dry yeast, and then a cup or so of flour is added to get the yeast started.  &#xD;&#xA;&#xD;&#xA;My problem is that preparing the milk and butter mixture always seems to take too long.  My kitchen seems to be too cold for room temperature milk to take in the butter without clumping.  Then it's a huge hassle to put the milk/butter mixture on the stovetop and heat it until it's warm but not curdled.  &#xD;&#xA;&#xD;&#xA;What are some easy techniques to help the milk come to room temperature (or a little above) faster?  Can I melt the butter in the microwave, and then put that in the milk?  " />
  <row Id="21142" PostHistoryTypeId="1" PostId="10355" RevisionGUID="7af8233e-3265-46dd-9e21-fb2bd6a34b5c" CreationDate="2010-12-20T18:18:31.863" UserId="1685" Text="Most efficient technique to prepare milk and butter for proofed yeast?" />
  <row Id="21143" PostHistoryTypeId="3" PostId="10355" RevisionGUID="7af8233e-3265-46dd-9e21-fb2bd6a34b5c" CreationDate="2010-12-20T18:18:31.863" UserId="1685" Text="&lt;baking&gt;&lt;butter&gt;&lt;yeast&gt;&lt;breadmaking&gt;&lt;dairy&gt;" />
  <row Id="21144" PostHistoryTypeId="5" PostId="10354" RevisionGUID="5950f994-f7b2-41bc-942e-06ba5fc0cf81" CreationDate="2010-12-20T18:23:39.507" UserId="3861" Comment="added 32 characters in body" Text="I'm not familiar with the naming conventions for sugar in the UK so I apologize if I become patronizing.&#xD;&#xA;&#xD;&#xA;Granulated sugar is the every-day table sugar here.  It's what I grab a spoonful for my cereal and such, and it is the kind used in almost all of the baking I've done.  Is caster sugar what you usually have around?&#xD;&#xA;&#xD;&#xA;Caster sugar is called &quot;super-fine&quot; sugar in the States.  It is finer that granulated sugar but not as fine as powdered sugar (icing sugar for the UK right?).  &#xD;&#xA;&#xD;&#xA;Honestly, I can't say that I've ever bought any as I usually only see granulated and powdered, but [Wikipedia][1] tells me that &quot;Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.&quot;&#xD;&#xA;&#xD;&#xA;That being said, if you're just beating it into butter than I would think the caster sugar should be perfectly reasonable for the job.  Though I agree with bikeboy that you should go by weight if you use a substitue.&#xD;&#xA;&#xD;&#xA;Running around [This Site][2] site, I found that there are aprrox 7oz(200g) per cup granulated sugar, and 6.5oz(190g) per cup caster sugar.  So you would actually need more sugar if using caster sugar, as it is less dense.  Obviously not a lot though (200/190=1.053).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caster_sugar#Culinary_sugars&#xD;&#xA;  [2]: http://www.veg-world.com/articles/cups.htm" />
  <row Id="21145" PostHistoryTypeId="2" PostId="10356" RevisionGUID="f9255d0e-81c1-4b9e-8054-dc58fb45bef7" CreationDate="2010-12-20T18:37:16.263" UserId="1295" Text="With whole peppercorns you will eventually bite into one, giving a burst of peppery goodness. This works only if the dish is to be cooked enough to soften the corns. I love to do this in soups and meatloafs. It could also work in casseroles. " />
  <row Id="21146" PostHistoryTypeId="2" PostId="10357" RevisionGUID="c1ec3f6b-b42f-46e4-a817-fa89877c5c72" CreationDate="2010-12-20T18:45:15.277" UserId="3852" Text="I would put the milk in a glass, and then put that glass in a large pot filled with warm water, this should help get the milk up to temp quickly with out haveing to worry about going over.  When ever I use yeast i always shoot for around 100 F. Since body temp is 98.6, just stick your finger (clean finger) in the liquid and if it feels slightly warm you should be good to go." />
  <row Id="21147" PostHistoryTypeId="2" PostId="10358" RevisionGUID="1a150d90-2aaa-4098-a468-5917fc99fbbf" CreationDate="2010-12-20T18:54:10.757" UserId="1816" Text="I usually warm milk in the microwave to the top of the approved temperature for yeast (about 110 degrees F).  I tell by the finger test, which is where I stick a clean finger in the milk and if I get too hot after a few seconds, the milk is too hot as well.  If it's just comfortable, it's the right temperature.  You can cross-check with a thermometer.  I then add butter that has been cubed quite small from the fridge.  The warm milk will warm it.  Another friend always warms her butter with the milk in the microwave, flipping steps.&#xD;&#xA;&#xD;&#xA;With my bread I usually add my yeast to the milk/butter mixture, although it sounds like you are proofing it in warm water already." />
  <row Id="21148" PostHistoryTypeId="2" PostId="10359" RevisionGUID="1f7a9c65-b04f-4bc7-b165-4093f2238ebe" CreationDate="2010-12-20T19:05:50.077" UserId="3892" Text="I recommend Native Cree Bannock Bread.&#xD;&#xA;Cooked over a fire on a stick. It's incredible with a little jam or honey.&#xD;&#xA;It's not bad on a cooking stone either, but I personally prefer roasting on a stick. Putting it in the fire and the smoke is really adds to the flavor.&#xD;&#xA;Below is a recipe that is close to what I use. I don't like putting in raisins in, we add some dark brown sugar instead, usually about a cup to a cup and a half. honey can be used too. &#xD;&#xA;&#xD;&#xA;[Authentic Native Cree Bannock Bread][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.twobay.com/bannock.htm" />
  <row Id="21149" PostHistoryTypeId="2" PostId="10360" RevisionGUID="1d169ca3-a9bc-498a-a60a-a2672a396ddd" CreationDate="2010-12-20T19:55:22.343" UserId="3892" Text="You could do it as others have mentioned on the lowest setting, You want a temp around 150 degrees F (65 degrees C). When you do this prepare for drippings. Cut the meat about 50 to 75% thicker than you want the finished product. To thin will turn it into paper. We soak our meat in a soya sause, sugar, garlic &amp; pepper brine. To add different flavor we will add a hot sauce and honey to make a sweet/hot flavor. Let the meat sit over night in the brine at the least. Stir it a few times to make sure it soaks evenly. you should use a metal screen to put the jerky on, it doesn't work well to lay it in a pan. it will just cook in the juices if you do. spray no stick on the screen it helps.&#xD;&#xA;&#xD;&#xA;Good luck." />
  <row Id="21150" PostHistoryTypeId="2" PostId="10361" RevisionGUID="ed27e80c-2f01-422b-83ec-2590fb0eeabb" CreationDate="2010-12-20T21:54:09.077" UserId="3861" Text="I was thinking about doing a baked dish with chicen and rice covered with a can of cream of mushroom soup.  I'd like some advice.&#xD;&#xA;&#xD;&#xA;I was just planning on kinda winging it by cooking some rice, putting it in a casserole dish, placing some chicken breast on top, then covering it with the soup and baking until chicken is done.  maybe put some bread crumbs on top so they get nice and brown.&#xD;&#xA;&#xD;&#xA;Any tips before I try it out?" />
  <row Id="21151" PostHistoryTypeId="1" PostId="10361" RevisionGUID="ed27e80c-2f01-422b-83ec-2590fb0eeabb" CreationDate="2010-12-20T21:54:09.077" UserId="3861" Text="Condensed cream of mushroom over chicken and rice" />
  <row Id="21152" PostHistoryTypeId="3" PostId="10361" RevisionGUID="ed27e80c-2f01-422b-83ec-2590fb0eeabb" CreationDate="2010-12-20T21:54:09.077" UserId="3861" Text="&lt;chicken&gt;&lt;rice&gt;&lt;mushrooms&gt;" />
  <row Id="21153" PostHistoryTypeId="2" PostId="10362" RevisionGUID="5c1144b7-786c-4730-81a9-45c6b5f05d3d" CreationDate="2010-12-20T22:17:46.947" UserId="3338" Text="I received a bag as a gift and want to take the proper measures to brewing the best cup of coffee possible." />
  <row Id="21154" PostHistoryTypeId="1" PostId="10362" RevisionGUID="5c1144b7-786c-4730-81a9-45c6b5f05d3d" CreationDate="2010-12-20T22:17:46.947" UserId="3338" Text="What is the best way to make Kopi Luwak coffee?" />
  <row Id="21155" PostHistoryTypeId="3" PostId="10362" RevisionGUID="5c1144b7-786c-4730-81a9-45c6b5f05d3d" CreationDate="2010-12-20T22:17:46.947" UserId="3338" Text="&lt;coffee&gt;" />
  <row Id="21156" PostHistoryTypeId="5" PostId="9043" RevisionGUID="550ef261-459f-443b-9314-47b7a2c855ba" CreationDate="2010-12-20T22:22:06.910" UserId="3338" Comment="deleted 42 characters in body; edited title" Text="I'm curious if it is from the Sichuan peppercorns. " />
  <row Id="21157" PostHistoryTypeId="4" PostId="9043" RevisionGUID="550ef261-459f-443b-9314-47b7a2c855ba" CreationDate="2010-12-20T22:22:06.910" UserId="3338" Comment="deleted 42 characters in body; edited title" Text="What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?" />
  <row Id="21158" PostHistoryTypeId="2" PostId="10363" RevisionGUID="d73afea4-5f2a-49cb-ba35-79c485777a44" CreationDate="2010-12-20T22:27:22.823" UserId="3919" Text="Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the most. When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net, at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, the low-fat, UHT shop variety just won't do. I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not &quot;country-milk&quot; so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?" />
  <row Id="21159" PostHistoryTypeId="1" PostId="10363" RevisionGUID="d73afea4-5f2a-49cb-ba35-79c485777a44" CreationDate="2010-12-20T22:27:22.823" UserId="3919" Text="How do I make panner firm and chewy like in the restaurant?" />
  <row Id="21160" PostHistoryTypeId="3" PostId="10363" RevisionGUID="d73afea4-5f2a-49cb-ba35-79c485777a44" CreationDate="2010-12-20T22:27:22.823" UserId="3919" Text="&lt;cheese&gt;&lt;indian-cuisine&gt;&lt;paneer&gt;" />
  <row Id="21161" PostHistoryTypeId="5" PostId="10363" RevisionGUID="79d57204-9368-4661-93a3-a4ac9ddcabd8" CreationDate="2010-12-20T22:32:35.103" UserId="41" Comment="added 15 characters in body; edited title" Text="Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the most.&#xD;&#xA;&#xD;&#xA;When I eat out at an Indian restaurant, their paneer is firm, squishy and kind of 'squeaky' on the teeth. The one I make is always crumbly and falls apart in the curry. I've tried all kinds of recipes from the net; at one point I even asked a friendly Indian chef about it and he told me that they buy the milk directly from a farmer, and that the low-fat, UHT shop variety just won't do.&#xD;&#xA;&#xD;&#xA;I tried reinforcing 2% milk with cream before as per the advice of one recipe or other, but not &quot;country-milk&quot; so I got some milk from a friend who keeps cows and the result wasn't much better. The cheese still won't stick together and keeps falling apart, you just can't feel the chewy, curry-flavored bits of paneer at all, so it's pretty useless to even bother with it. Help please?" />
  <row Id="21162" PostHistoryTypeId="4" PostId="10363" RevisionGUID="79d57204-9368-4661-93a3-a4ac9ddcabd8" CreationDate="2010-12-20T22:32:35.103" UserId="41" Comment="added 15 characters in body; edited title" Text="How do I make paneer firm and chewy like in the restaurant?" />
  <row Id="21163" PostHistoryTypeId="5" PostId="10354" RevisionGUID="895c6e6a-06d4-4295-bca8-86365447aa88" CreationDate="2010-12-20T23:01:22.523" UserId="3861" Comment="deleted 5 characters in body" Text="I'm not familiar with the naming conventions for sugar in the UK so I apologize if I become patronizing.&#xD;&#xA;&#xD;&#xA;Granulated sugar is the every-day table sugar here.  It's what I grab a spoonful for my cereal and such, and it is the kind used in almost all of the baking I've done.  Is caster sugar what you usually have around?&#xD;&#xA;&#xD;&#xA;Caster sugar is called &quot;super-fine&quot; sugar in the States.  It is finer that granulated sugar but not as fine as powdered sugar (icing sugar for the UK right?).  &#xD;&#xA;&#xD;&#xA;Honestly, I can't say that I've ever bought any as I usually only see granulated and powdered, but [Wikipedia][1] tells me that &quot;Castor sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a food processor.&quot;&#xD;&#xA;&#xD;&#xA;That being said, if you're just beating it into butter than I would think the caster sugar should be perfectly reasonable for the job.  Though I agree with bikeboy that you should go by weight if you use a substitue.&#xD;&#xA;&#xD;&#xA;Running around [This Site][2], I found that there are aprrox 7oz(200g) per cup granulated sugar, and 6.5oz(190g) per cup caster sugar.  So you would actually need more sugar if using caster sugar, as it is less dense.  Obviously not a lot though (200/190=1.053).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caster_sugar#Culinary_sugars&#xD;&#xA;  [2]: http://www.veg-world.com/articles/cups.htm" />
  <row Id="21164" PostHistoryTypeId="2" PostId="10364" RevisionGUID="981d7723-96b0-4895-9446-151d6ca5756c" CreationDate="2010-12-20T23:57:18.577" UserId="3203" Text="Sound fine, but in my experience &quot;cream if mushroom&quot; soup in a can is not much mushroom, and a lot of thickener. If you want something real nice, and not too much work make a Duxelles (fine chopped mushroom stuffing) and stuff it under the chicken's skin (works best with legs). Cover the rice with either mushroom soup or crushed tomato and tomato juice mix, then chicken on top and bake" />
  <row Id="21165" PostHistoryTypeId="5" PostId="10364" RevisionGUID="50072022-b2e9-4eef-a906-9db7eae244f5" CreationDate="2010-12-21T00:03:00.490" UserId="3203" Comment="added 172 characters in body" Text="Sound fine, but in my experience &quot;cream if mushroom&quot; soup in a can is not much mushroom, and a lot of thickener&#xD;&#xA;&#xD;&#xA;If you want something real nice, and not too much work make a Duxelles (fine chopped mushroom stuffing) and stuff it under the chicken's skin (works best with legs). Cover the rice with either mushroom soup or crushed tomato and tomato juice mix, then chicken on top and bake&#xD;&#xA;&#xD;&#xA;[Example recipe for chicken part][1] ignore sauce part for a rice bake&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chicken-breast-recipes.biz/chicken-breast-with-mushroon-duxelles-recipe/" />
  <row Id="21166" PostHistoryTypeId="2" PostId="10365" RevisionGUID="2df5d889-de34-4491-a857-99029408131e" CreationDate="2010-12-21T00:05:06.860" UserId="1393" Text="If you are using UHT milk, that is your answer right there. It won't make proper ricotta or mozzarella, so I'm not surprised it won't make good paneer either. Something about the heat treatment makes it so that it will only produce grainy, tiny curds. I made this mistake myself once, in my excitement to try my new cheesemaking kit. Here is &lt;a href=&quot;http://www.cheesemaking.com/store/pg/124.html&quot;&gt;some reference info&lt;/a&gt;, including pictures, from cheesemaking.com." />
  <row Id="21167" PostHistoryTypeId="2" PostId="10366" RevisionGUID="ea041bef-1737-4c28-a649-43eb07b9a02d" CreationDate="2010-12-21T00:35:45.340" UserId="3203" Text="Like all cheeses, to make it firm you need pressure. With Paneer you typically press it in your cloth and colander (make sure it's strong enough)&#xD;&#xA;&#xD;&#xA;Paneer cheese needs 10:1 ratio of full cream milk to lemon juice (depends on lemon variety) to fully curdle&#xD;&#xA;&#xD;&#xA;For 1 litre or milk full cream milk, try a 2Kg weight got the first 15 to 30 minutes, Then load up to 5Kg for a few hours&#xD;&#xA;" />
  <row Id="21168" PostHistoryTypeId="2" PostId="10367" RevisionGUID="4c7be57e-a6cf-4776-9372-18e68f2b31e5" CreationDate="2010-12-21T01:42:08.453" UserId="3630" Text="I have a couple of weeks off of school, and thought to myself, &quot;What is more Christmassy than figuring out a really good sticky rice?&quot;  So.......&#xD;&#xA;I know that you guys are very clever with this stuff so I thought I would put it out there.  Does anyone know of a good sticky rice (lotus wrapped) method/recipe?" />
  <row Id="21169" PostHistoryTypeId="1" PostId="10367" RevisionGUID="4c7be57e-a6cf-4776-9372-18e68f2b31e5" CreationDate="2010-12-21T01:42:08.453" UserId="3630" Text="Looking for some advice on sticky rice - any leads?" />
  <row Id="21170" PostHistoryTypeId="3" PostId="10367" RevisionGUID="4c7be57e-a6cf-4776-9372-18e68f2b31e5" CreationDate="2010-12-21T01:42:08.453" UserId="3630" Text="&lt;dimsum&gt;" />
  <row Id="21171" PostHistoryTypeId="2" PostId="10368" RevisionGUID="a8c8e28a-3cd9-4f2d-891f-e19fb74ce2f7" CreationDate="2010-12-21T01:50:38.847" UserId="3897" Text="A couple of tips:&#xD;&#xA;&#xD;&#xA;- When you cook the rice, make sure it's not too soggy, or it won't absorb the flavour of the chicken and soup.&#xD;&#xA;- Make sure to liquefy the soup before pouring it over top or it will glop more than pour - especially if you don't plan to mix it with water or milk. Put it in a bowl and mash it until it's liquid enough to pour.&#xD;&#xA;- (probably obvious) For safety, make sure to fully cook the dish (especially the chicken) before taste-testing!&#xD;&#xA;&#xD;&#xA;You could also try a ready-to-serve (non-condensed) soup. This usually isn't as gelatinous as condensed soup." />
  <row Id="21172" PostHistoryTypeId="5" PostId="10366" RevisionGUID="90d9d1b7-bbc8-4b97-b216-c244ac65a876" CreationDate="2010-12-21T03:04:16.713" UserId="3203" Comment="edited body" Text="Like all cheeses, to make it firm you need pressure. With Paneer you typically press it in your cloth and colander (make sure it's strong enough)&#xD;&#xA;&#xD;&#xA;Paneer cheese needs 10:1 ratio of full cream milk to lemon juice (depends on lemon variety) to fully curdle&#xD;&#xA;&#xD;&#xA;For 1 litre or milk full cream milk, try a 2Kg weight for the first 15 to 30 minutes, Then load up to 5Kg for a few hours&#xD;&#xA;" />
  <row Id="21173" PostHistoryTypeId="2" PostId="10369" RevisionGUID="ccc65590-6fa1-4136-9e49-7ffe17bcf216" CreationDate="2010-12-21T05:17:08.767" UserId="1502" Text="Australian here. I believe &quot;granulated sugar&quot; is what we call **raw sugar**. We often use the  British terms for stuff, so that may be it. &#xD;&#xA;&#xD;&#xA;It's crunchier than brown sugar (and not as brown, but not white either) and, well, *granulated* (it's made up of granules). It's not as &quot;fine&quot; as white sugar (which is not as fine as icing sugar, which I think Americans call powdered sugar, as it is powdered)." />
  <row Id="21174" PostHistoryTypeId="5" PostId="10318" RevisionGUID="39f585a7-1dab-483e-a4ba-0f0cea21d44b" CreationDate="2010-12-21T05:43:30.767" UserId="1502" Comment="added 30 characters in body; added 107 characters in body" Text="It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). &#xD;&#xA;&#xD;&#xA;It tastes nothing like any food I know - I've thought of it as **kind of &quot;chalky&quot;** (not sure why I know what chalk tastes like, maybe I ate some chalk as a child?).&#xD;&#xA;&#xD;&#xA;It is very unpleasant and nauseating. I imagine no amount of willpower could keep down a mouthful of a food that has it (only managed to swallow small doses in company where it would be very embarassing to spit out a mouthful of food).&#xD;&#xA;&#xD;&#xA;It seems to occur in diary products. I imagine it's some kind of contamination, maybe bacteria. I've tasted it in:&#xD;&#xA;&#xD;&#xA;- Blue cheese (don't think it's ever been absent the few times I've tried a bit)&#xD;&#xA;- The &quot;creme&quot; in little twinkie-style &quot;swiss rolls&quot; (occasionally)&#xD;&#xA;- Once in a home-made pizza (maybe in the cheese?)&#xD;&#xA;- Some indian sweets left out for too long (occasionally)&#xD;&#xA;&#xD;&#xA;The weird thing is that often, **I seem to be the only person that can taste it**. This has often got me into trouble (I am not a fussy eater at all, and feel very embarrassed explaining I'm unable to eat something that everyone else thinks is fine).&#xD;&#xA;&#xD;&#xA;Anyone have any idea what this flavour could be from?&#xD;&#xA;&#xD;&#xA;I've wondered for years...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21175" PostHistoryTypeId="2" PostId="10370" RevisionGUID="7625ce7c-a115-42b5-a8fa-42df8fa37316" CreationDate="2010-12-21T06:16:37.290" UserId="1502" Text="Add garlic and/or onions &#xD;&#xA;&#xD;&#xA;(a spoon from a jar of garlic paste in the fridge is very easy)." />
  <row Id="21176" PostHistoryTypeId="2" PostId="10371" RevisionGUID="6d22d892-9c78-4568-b190-7b01fe30c8fe" CreationDate="2010-12-21T06:19:34.297" UserId="1415" Text="i have been into trying cheese making myself lately, and i've run into all the problems you listed. it all boils down to pasturization, or more specifically, OVER-pasturization. the two things i've read that are worth trying, in my opinion, are&#xD;&#xA;&#xD;&#xA;1) if you live in california (where it's legal to do so), Whole Foods sells raw milk.&#xD;&#xA;&#xD;&#xA;2) buy from a local dairy. if they have to deliver close by, the chance is that they will not over-pasturize their product." />
  <row Id="21177" PostHistoryTypeId="6" PostId="10367" RevisionGUID="345fd47a-e2f5-433d-86f4-3b68ac49e126" CreationDate="2010-12-21T06:19:38.310" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;asian-cuisine&gt;&lt;chinese-cuisine&gt;" />
  <row Id="21178" PostHistoryTypeId="5" PostId="10367" RevisionGUID="735a0c23-9209-4439-9b63-fcd627f89a85" CreationDate="2010-12-21T06:25:06.807" UserId="41" Comment="added 83 characters in body; edited title" Text="I have a couple of weeks off of school, and thought I would try my hand at some dim sum, specifically lotus leaf wraps, but first I need to figure out how to make the sticky rice.  So:&#xD;&#xA;&#xD;&#xA;* What type of rice would be best for this purpose?&#xD;&#xA;* What is the optimal way to prepare it (i.e. to be as sticky as possible while still being firm)?&#xD;&#xA;* Anything else I should know before trying it out?" />
  <row Id="21179" PostHistoryTypeId="4" PostId="10367" RevisionGUID="735a0c23-9209-4439-9b63-fcd627f89a85" CreationDate="2010-12-21T06:25:06.807" UserId="41" Comment="added 83 characters in body; edited title" Text="How can I make perfect sticky rice?" />
  <row Id="21181" PostHistoryTypeId="2" PostId="10373" RevisionGUID="22df533c-20ea-4a14-a52f-30f0014ddb41" CreationDate="2010-12-21T10:34:42.527" UserId="2951" Text="I found someone posted out some suggestions here. http://www.realkopiluwak.com/perfect-cup/&#xD;&#xA;&#xD;&#xA;I had it once before as espresso and it's a very smooth coffee. I reckon it isn't too hard to make a good one, but I reckon using siphon may be a good idea. It's best to get it's natural flavor out.  " />
  <row Id="21182" PostHistoryTypeId="2" PostId="10374" RevisionGUID="572d2bd6-130e-4852-a7ef-ef66ebe4682d" CreationDate="2010-12-21T10:42:04.190" UserId="2951" Text="I am happy to give you a brief idea, but you may have to tell me how much info you need&#xD;&#xA;&#xD;&#xA;1. Get the lotus leaves from chinese shop and they are usually dried leaves, so you need to soak them in water for a night.  After that give it a wash and cut it to the right side&#xD;&#xA;&#xD;&#xA;2. sticky rice is a type of rice, so that's what you need. Don't use any other rice as they won't stick. You will need to soak the rice in water for couple of hours and add couple drops of oil. &#xD;&#xA;&#xD;&#xA;3. Prepare whatever you want to put in your rice like mushroom and meat&#xD;&#xA;&#xD;&#xA;4. When u make the wrap, put a layer of rice on the leaf and then place the meat and mushroom on the rice.  After that put another layer of rice on top and wrap it up&#xD;&#xA;&#xD;&#xA;5. Put the wrapped rice to steam and I cannot help you with the time, but it's between 10-20 mins&#xD;&#xA;&#xD;&#xA;Good luck" />
  <row Id="21183" PostHistoryTypeId="2" PostId="10375" RevisionGUID="04bcb686-587b-46b9-af7d-24ee3fc5d009" CreationDate="2010-12-21T14:04:16.530" UserId="3308" Text="I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off NieuwenDijk, the main walking street down the center of Amsterdam).&#xD;&#xA;&#xD;&#xA;I am looking for a recipe for vlaamse mayonnaise, and what gives it that special kick. It's a bit more tart that American mayonnaise." />
  <row Id="21184" PostHistoryTypeId="1" PostId="10375" RevisionGUID="04bcb686-587b-46b9-af7d-24ee3fc5d009" CreationDate="2010-12-21T14:04:16.530" UserId="3308" Text="What is a good recipe for vlaamse mayonnaise?" />
  <row Id="21185" PostHistoryTypeId="3" PostId="10375" RevisionGUID="04bcb686-587b-46b9-af7d-24ee3fc5d009" CreationDate="2010-12-21T14:04:16.530" UserId="3308" Text="&lt;recipe&gt;&lt;mayonnaise&gt;&lt;french-fries&gt;" />
  <row Id="21186" PostHistoryTypeId="5" PostId="784" RevisionGUID="67472fa4-6597-4d31-9193-e9060bfb1385" CreationDate="2010-12-21T14:08:37.660" UserId="67" Comment="added granlated sugar, half-and-half, clarified a few more things." Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items.  The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables :&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crockneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices :&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods :&#xD;&#xA;&#xD;&#xA;* cookies (US) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats : &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;&#xD;&#xA;Sugar&#xD;&#xA;&#xD;&#xA;* granulated sugar (US) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbequing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipie (US) is sometimes called a receipt in other areas (and possibly older usage, it's what my great-grandmother called them, but she was an Italian immigrant).&#xD;&#xA;* receipt (US, modern usage) is a list of items and amounts/costs without any instructions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke" />
  <row Id="21187" PostHistoryTypeId="5" PostId="10375" RevisionGUID="579ea412-23b7-44bc-b793-910c54b877a9" CreationDate="2010-12-21T14:11:10.000" UserId="3308" Comment="deleted 54 characters in body; edited title; edited body" Text="I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off NieuwenDijk, the main walking street down the center of Amsterdam).&#xD;&#xA;&#xD;&#xA;What gives it that special kick. It's a bit more tart than American mayonnaise." />
  <row Id="21188" PostHistoryTypeId="4" PostId="10375" RevisionGUID="579ea412-23b7-44bc-b793-910c54b877a9" CreationDate="2010-12-21T14:11:10.000" UserId="3308" Comment="deleted 54 characters in body; edited title; edited body" Text="What ingredient givs vlaamse mayonnaise that special kick?" />
  <row Id="21189" PostHistoryTypeId="2" PostId="10376" RevisionGUID="e0b5b639-f120-4812-87e4-1d9bcd218492" CreationDate="2010-12-21T14:11:11.980" UserId="3169" Text="There is just one thing I can think of.  Maple Sugar Candy :-)  The alcohol ferment will cook off some and leave behind the sugar.  " />
  <row Id="21190" PostHistoryTypeId="2" PostId="10377" RevisionGUID="971b3474-0d07-4075-bdc4-654c1e8bb1af" CreationDate="2010-12-21T14:34:33.880" UserId="3233" Text="A few days ago, I tried cooking bacon on the stove for the first time, following the directions on the package to a T. I left it in the frying pan for 3 minutes, just like it said. Unfortunately, at the end of the 3 minutes, my bacon was stuck to the pan and smoking. The only thing I can think that I did wrong according to the directions was that I used an egg timer to time the 3 minutes. Is there a &quot;bacon timer&quot; or something like it I should be using instead? I know it sounds crazy but what else could possibly be wrong here? My wife told me frying bacon was easy and I don't have the nerve to just ask her what I did wrong!" />
  <row Id="21191" PostHistoryTypeId="1" PostId="10377" RevisionGUID="971b3474-0d07-4075-bdc4-654c1e8bb1af" CreationDate="2010-12-21T14:34:33.880" UserId="3233" Text="My bacon is a mess" />
  <row Id="21192" PostHistoryTypeId="3" PostId="10377" RevisionGUID="971b3474-0d07-4075-bdc4-654c1e8bb1af" CreationDate="2010-12-21T14:34:33.880" UserId="3233" Text="&lt;frying&gt;&lt;bacon&gt;" />
  <row Id="21193" PostHistoryTypeId="2" PostId="10378" RevisionGUID="f5d1010a-5cfd-4496-b453-81d7a878ccc3" CreationDate="2010-12-21T14:37:29.107" UserId="67" Text="I don't think there's any dairy in twinkies or similar packaged items -- it's whipped fat, with sugar and flavorings.&#xD;&#xA;&#xD;&#xA;But all of the items you mention contain fat, so it's possible that it's a product of [rancidity][1].&#xD;&#xA;&#xD;&#xA;I don't know if it's related to the supertasters stuff that bikeboy389 mentioned, but some people experience taste differently -- I can't stand bitter flavors (about 1/2 the items on the list mentioned, especially coffee, artificial sweeteners and all hopped beers), but I love sour; much more so than most other people.  People also smell differently (eg, [the issue with asparagus][2], although that one's an issue not just with sensing it), so it's possible that you're just more sensitive to taste/smells in general, or to a specific chemical compound than others.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rancidity&#xD;&#xA;  [2]: http://www.sciencedaily.com/releases/2010/09/100928111231.htm" />
  <row Id="21194" PostHistoryTypeId="2" PostId="10379" RevisionGUID="e7f47b29-8290-40f9-911a-f87fae933e67" CreationDate="2010-12-21T14:42:12.533" UserId="3852" Text="I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime.  I'm wondering if anybody has any good suggestions for preparing Prime beef?&#xD;&#xA;I've just been serving it on the rare side, to enjoy the taste and marbling, or making carpaicco, but am open to ideas that involve serving it less rare." />
  <row Id="21195" PostHistoryTypeId="1" PostId="10379" RevisionGUID="e7f47b29-8290-40f9-911a-f87fae933e67" CreationDate="2010-12-21T14:42:12.533" UserId="3852" Text="Using Prime Beef" />
  <row Id="21196" PostHistoryTypeId="3" PostId="10379" RevisionGUID="e7f47b29-8290-40f9-911a-f87fae933e67" CreationDate="2010-12-21T14:42:12.533" UserId="3852" Text="&lt;beef&gt;" />
  <row Id="21197" PostHistoryTypeId="2" PostId="10380" RevisionGUID="d8cb510f-180f-4867-b7ad-74354026311d" CreationDate="2010-12-21T14:48:29.093" UserId="3852" Text="My guess is that your pan was super-hot when you put in the bacon, and the fat didn't have time to render out fast enough to work as lube in the pan to keep things from getting sticky and then burnt.  I've never been able to cook bacon in three minutes, it usually takes closer to 15.  Next time, try using the oven and baking it.  Still tastes like bacon, less fat gets on the plate, no spatter on the stove, and no more little grease burns on your arms (or am i the only one to get these).&#xD;&#xA;&#xD;&#xA;Also, are you sure it was bacon, you can't just fry up bacon bits, that doesn't really work well." />
  <row Id="21198" PostHistoryTypeId="2" PostId="10381" RevisionGUID="04ff91a1-2a44-46af-b5dc-935bcb32977c" CreationDate="2010-12-21T15:01:47.017" UserId="218" Text="I agree with boxed-dinners, you probably had the stove on too high. You might also have been using turkey bacon or some super lean variety...In that case, add a little cooking oil first to prime the pan.&#xD;&#xA;&#xD;&#xA;And you don't need a timer for bacon. It's bacon. It's done when it looks like something you'd want to put in your mouth, and at a normal cooking temp you've got an easy 10-12 minute window between &quot;raw&quot; and &quot;cinder&quot;. Generally I like mine toward the &quot;cinder&quot; side, but if you like some tasty fat to remain, you can take it out before then.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21199" PostHistoryTypeId="2" PostId="10382" RevisionGUID="9f977f84-120b-4936-a127-e690ae61e4d2" CreationDate="2010-12-21T15:04:00.953" UserId="3930" Text="Use bacon with a good amount of fat on it (bacon with no fat is crispy which is very nice but might not be what you want on this ocassion).&#xD;&#xA;&#xD;&#xA;Use a good quality, standard olive oil in your pan. Do not use extra virgin olive oil as this has a lower boiling point and will just smoke.&#xD;&#xA;&#xD;&#xA;Use a medium heat and be patient. Watching bacon cook is a joy in itself anyway.&#xD;&#xA;&#xD;&#xA;Alternatively to the above, use a grill as that cook the bacon really nicely and will burn off a lot of the fat.&#xD;&#xA;&#xD;&#xA;No need to time the cooking - just do it by eye. Thick bacon will take longer to cook.&#xD;&#xA;&#xD;&#xA;Have a look at http://www.baconaholic.com for bacon goodness." />
  <row Id="21200" PostHistoryTypeId="4" PostId="10375" RevisionGUID="22ce9d04-2da7-40d5-a93f-e762b9def904" CreationDate="2010-12-21T15:08:46.677" UserId="3308" Comment="spelling" Text="What ingredient gives vlaamse mayonnaise that special kick?" />
  <row Id="21201" PostHistoryTypeId="5" PostId="2500" RevisionGUID="5e4d60b3-4c0b-40fd-ac49-f143b9fd7db8" CreationDate="2010-12-21T15:09:04.397" UserId="3930" Comment="Sorted alphebetically" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [AllRecipes][1]&#xD;&#xA; - [BBC Good Food][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [Food][4] the old RecipeZaar site&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [GetMeCooking][6]&#xD;&#xA; - [Google][7]&#xD;&#xA; - [Our Favorite Cookbooks][8]&#xD;&#xA; - [101 Cookbooks][9], focuses on whole/natural ingredients&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/&#xD;&#xA;  [2]: http://www.bbcgoodfood.com/&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://www.food.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.getmecooking.com/&#xD;&#xA;  [7]: http://google.com&#xD;&#xA;  [8]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [9]: http://101cookbooks.com/" />
  <row Id="21202" PostHistoryTypeId="6" PostId="10375" RevisionGUID="1527c28e-c63f-4447-a1cc-0e1eb0e2c90c" CreationDate="2010-12-21T15:22:20.313" UserId="41" Comment="edited tags" Text="&lt;mayonnaise&gt;&lt;french-fries&gt;" />
  <row Id="21205" PostHistoryTypeId="19" PostId="4038" RevisionGUID="9d8a5408-8895-4836-8919-b03473838233" CreationDate="2010-12-21T15:39:40.497" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21206" PostHistoryTypeId="5" PostId="784" RevisionGUID="cb5d4b00-58eb-4700-9f0f-133aef682d1f" CreationDate="2010-12-21T16:33:18.617" UserId="2569" Comment="edited recipe vs. receipt; some spelling/consistency corrections" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="21207" PostHistoryTypeId="2" PostId="10383" RevisionGUID="9c4d6fc6-18cb-4620-ac7b-80495832a4ee" CreationDate="2010-12-21T16:54:25.487" UserId="2574" Text="are you using instant rice, brown rice, long-grain? it will make a difference in cooking times and techniques. &#xD;&#xA;&#xD;&#xA;my mom used to make a dish when i was a kid that was on the back of the instant rice box, it sounds similar to what you're looking for: brown chicken breasts in a skillet &amp; set aside, then add a can of cream of mushroom soup and two cans of water. bring to a boil, add 2 c. rice and the chicken, cook covered for about 5 min. she'd then transfer to a casserole dish, top with cheese, and broil it to make the cheese crispy. yum." />
  <row Id="21208" PostHistoryTypeId="2" PostId="10384" RevisionGUID="b4822faa-cc3c-4b95-a06f-ab03fcbc5adf" CreationDate="2010-12-21T17:15:26.350" UserId="218" Text="If I'm spending the money to get prime, aged beef, I'm going to cook it rare if I cook it at all. The more you cook it, the more flavor you're going to lose. In the restaurant business, it's not uncommon to slip you a substandard chunk of meat if you order the fillet and you order it well done. How would you know the difference between good and bad at that point?&#xD;&#xA;&#xD;&#xA;Likewise a lot of additions. There is a place in town here that does an extraordinary fillet stuffed with goat cheese and cranberries, and one of the best I've ever tasted was covered with bearnaise and crabmeat, but, as a general rule, don't add a lot of extra flavors to high quality beef. The worst thing you can do is hide the taste, since that's what you're paying for.&#xD;&#xA;&#xD;&#xA;Still, aside from the two that I mentioned, you can stuff with blue cheese, make beef wellington, or make &lt;a href=&quot;http://www.saveur.com/article/Recipes/James-Beards-Beef-Stroganoff&quot;&gt;beef stroganoff&lt;/a&gt; (Link is to James Beards version, which, imho, is the best); quality of meat is *huge* in stroganoff. I'd only use fillet there, or some other very lean cut. Saved the marbled stuff for the grill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21209" PostHistoryTypeId="2" PostId="10385" RevisionGUID="119b171c-1acd-435d-8bb9-b4b25b64e02a" CreationDate="2010-12-21T17:17:55.583" UserId="3345" Text="Well, &quot;vlaamse&quot; simply means &quot;Flemish.&quot; All I've been able to find online is sites like [this one][1] which claim that the traditional flemish mayo on fries is actually richer and less sour than the stuff we're used to, so that doesn't give us any hint as to what secret ingredients this particular recipe includes.&#xD;&#xA;&#xD;&#xA;However, one of the standard ingredients in mayo is vinegar, which itself is a popular topping for fries in some areas. Extra vinegar would definitely give mayo a tart kick like you're describing. Think of the flavor of salt-and-vinegar potato chips... is that the same sort of kick that this mayo has?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.typically.nl/140/flemish-fries-yes-with-mayo/" />
  <row Id="21211" PostHistoryTypeId="2" PostId="10387" RevisionGUID="515c3b83-c098-4b19-91d8-fc1f933808d6" CreationDate="2010-12-21T17:45:21.050" UserDisplayName="jo-jo" Text="how long should i put a 13&quot; sponge cake in oven for and what gas mark." />
  <row Id="21212" PostHistoryTypeId="1" PostId="10387" RevisionGUID="515c3b83-c098-4b19-91d8-fc1f933808d6" CreationDate="2010-12-21T17:45:21.050" UserDisplayName="jo-jo" Text="how long in oven for 13&quot; cake" />
  <row Id="21213" PostHistoryTypeId="3" PostId="10387" RevisionGUID="515c3b83-c098-4b19-91d8-fc1f933808d6" CreationDate="2010-12-21T17:45:21.050" UserDisplayName="jo-jo" Text="&lt;cake&gt;" />
  <row Id="21214" PostHistoryTypeId="2" PostId="10388" RevisionGUID="102c8712-031a-478e-9d1a-41c6c3a96ed9" CreationDate="2010-12-21T18:08:15.227" UserId="3345" Text="The recipe should specify the temperature, as it can vary depending on the ingredients and the desired texture. If I had to guess, I'd use a temperature of 350 F, or gas mark 4. However, some recipes call for 3 or 5.  (Growing up in the US, I had never heard of &quot;gas mark&quot; until just now! Our ovens are usually marked in degrees Fahrenheit.)&#xD;&#xA;&#xD;&#xA;As for how long, this tends to be an easy one for most cakes: once it starts to look done (it's starting to turn evenly brown on the outside) [stick a toothpick in it][1]. If the toothpick comes out clean and dry (perhaps a few dry crumbs on it) then the cake is done. If it's got batter or wet clumps, wait a few minutes and try again. (Follow the link for more ways to test!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://busycooks.about.com/od/howtobake/a/doneness.htm" />
  <row Id="21215" PostHistoryTypeId="6" PostId="10387" RevisionGUID="8510c88d-ce3a-4b21-8ddf-31b14a6be512" CreationDate="2010-12-21T18:19:43.947" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;cooking-time&gt;" />
  <row Id="21216" PostHistoryTypeId="2" PostId="10389" RevisionGUID="6a0f12ea-24c5-4252-a540-42bdd79a914d" CreationDate="2010-12-21T18:43:24.897" UserId="3345" Text="New York City is filled with carts selling all sorts of food, but the most common ones are the halal carts. They each have their own recipes, but all have the same basic signature dishes: chicken or lamb, over rice or in a pita, with optional &quot;white sauce&quot; and &quot;hot sauce.&quot; The lamb is generally gyro meat, but the chicken is something unique... chunks of white and dark meat marinated in a rich, flavorful blend of generically middle eastern spices, sauteed and chopped up. The rice is usually either a bright yellow or an even brighter orange.&#xD;&#xA;&#xD;&#xA;I'm wondering how I might make this at home: what spices might I put on the chicken? What's the white sauce? What's the hot sauce? What's in the rice? I'm usually good at figuring out spices, so I'd expect to find the flavor of cumin, cinnamon, coriander, and the like, but I can't make out a single distinct flavor in the delicious blends used at most of these carts! The only hint I have is the whole cardamom pods I've occasionally bitten into.&#xD;&#xA;&#xD;&#xA;(I've tried asking, but the vendors invariably lose their understanding of the english language at precisely this moment :)" />
  <row Id="21217" PostHistoryTypeId="1" PostId="10389" RevisionGUID="6a0f12ea-24c5-4252-a540-42bdd79a914d" CreationDate="2010-12-21T18:43:24.897" UserId="3345" Text="Recreating New York street vendors' &quot;halal chicken over rice&quot;" />
  <row Id="21218" PostHistoryTypeId="3" PostId="10389" RevisionGUID="6a0f12ea-24c5-4252-a540-42bdd79a914d" CreationDate="2010-12-21T18:43:24.897" UserId="3345" Text="&lt;restaurant-mimicry&gt;&lt;middle-eastern-cuisine&gt;" />
  <row Id="21219" PostHistoryTypeId="2" PostId="10390" RevisionGUID="50272dad-5943-45d9-8734-23055ff8af1f" CreationDate="2010-12-21T19:13:32.943" UserId="1887" Text="The hot sauce is most likely [harissa][1]. This is a generic term for a number of spicy sauces used in the middle east and northern Africa. The basic recipe is dried chilies, other spices, and olive oil. [Here][2] [are][3] [some][4] [variations][5]. &#xD;&#xA;&#xD;&#xA;There is also a Yemenite hot sauce known as [skhug][6] or zhug. (It may also be known in Israel by the generic name Harif, which means spicy or sharp. Note the same root as Harissa.) This can be [green or red or even brown][7], depending on ingredients. Green zhug is often [made][8] [with][9] [cilantro][10], while the brown one includes tomatoes. The red one includes [red peppers][11].  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Harissa&#xD;&#xA;  [2]: http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm&#xD;&#xA;  [3]: http://articles.latimes.com/2007/sep/26/food/fo-saucier26&#xD;&#xA;  [4]: http://www.saveur.com/article/Recipes/Harissa&#xD;&#xA;  [5]: http://www.recipesource.com/side-dishes/spices/00/rec0079.html&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Skhug&#xD;&#xA;  [7]: http://www.worldlingo.com/ma/enwiki/en/Skhug&#xD;&#xA;  [8]: http://www.world-recipes.info/yemen-yemeni/skhug-zhug.html&#xD;&#xA;  [9]: http://sarit-thedish.blogspot.com/2008/01/skhug.html&#xD;&#xA;  [10]: http://momsrecipesandmore.blogspot.com/2007/12/my-very-first-skhug.html&#xD;&#xA;  [11]: http://roguechef.badwolf.cx/?p=1423" />
  <row Id="21220" PostHistoryTypeId="5" PostId="10390" RevisionGUID="e484f626-885a-42cf-ad64-1c755de2b271" CreationDate="2010-12-21T19:23:32.483" UserId="1887" Comment="added 610 characters in body" Text="My guess is that the chicken is a variation on chicken kebabs. These are often made by [marinating the chicken in yogurt with garlic and turmeric][1]. The same technique can be used for [chicken on the bone][2]. &#xD;&#xA;&#xD;&#xA;I'm not sure for the rice -- maybe someone else can help out?&#xD;&#xA;&#xD;&#xA;The hot sauce is most likely [harissa][3]. This is a generic term for a number of spicy sauces used in the middle east and northern Africa. The basic recipe is dried chilies, other spices, and olive oil. [Here][4] [are][5] [some][6] [variations][7]. &#xD;&#xA;&#xD;&#xA;There is also a Yemenite hot sauce known as [skhug][8] or zhug. (It may also be known in Israel by the generic name Harif, which means spicy or sharp. Note the same root as Harissa.) This can be [green or red or even brown][9], depending on ingredients. Green zhug is often [made][10] [with][11] [cilantro][12], while the brown one includes tomatoes. The red one includes [red peppers][13].  &#xD;&#xA;&#xD;&#xA;The white sauce is probably a variant on yogurt sauce, such as [labneh][14]. This is often combined with garlic and a green herb such as parsley. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipes/food/views/Chicken-Kebabs-240166&#xD;&#xA;  [2]: http://www.ummah.net/family/recipes/dajaj.html&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Harissa&#xD;&#xA;  [4]: http://mideastfood.about.com/od/dipsandsauces/r/harissa.htm&#xD;&#xA;  [5]: http://articles.latimes.com/2007/sep/26/food/fo-saucier26&#xD;&#xA;  [6]: http://www.saveur.com/article/Recipes/Harissa&#xD;&#xA;  [7]: http://www.recipesource.com/side-dishes/spices/00/rec0079.html&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Skhug&#xD;&#xA;  [9]: http://www.worldlingo.com/ma/enwiki/en/Skhug&#xD;&#xA;  [10]: http://www.world-recipes.info/yemen-yemeni/skhug-zhug.html&#xD;&#xA;  [11]: http://sarit-thedish.blogspot.com/2008/01/skhug.html&#xD;&#xA;  [12]: http://momsrecipesandmore.blogspot.com/2007/12/my-very-first-skhug.html&#xD;&#xA;  [13]: http://roguechef.badwolf.cx/?p=1423&#xD;&#xA;  [14]: http://nourishedkitchen.com/labneh/" />
  <row Id="21221" PostHistoryTypeId="5" PostId="10373" RevisionGUID="13eb4e4d-269f-4e88-865c-391a9224bc0d" CreationDate="2010-12-21T19:33:51.367" UserId="2951" Comment="deleted 1 characters in body" Text="I found someone posted out some suggestions here. http://www.realkopiluwak.com/perfect-cup/&#xD;&#xA;&#xD;&#xA;I had it once before as espresso and it's a very smooth coffee. I reckon it isn't too hard to make a good one, but I reckon using siphon may be a good idea. It's best to get its natural flavor out.  " />
  <row Id="21222" PostHistoryTypeId="2" PostId="10391" RevisionGUID="23d3b0a0-d8e7-4ff1-bd5f-6b62b7d0ef77" CreationDate="2010-12-21T19:50:56.750" UserId="3416" Text="I think it would be nice for me to have a rugged computer based networkable device with a touch screen mounted in the kitchen to bring up those difficult recipes.&#xD;&#xA;&#xD;&#xA;Does anyone here have any experience with such equipment and so point me to a reliable one?" />
  <row Id="21223" PostHistoryTypeId="1" PostId="10391" RevisionGUID="23d3b0a0-d8e7-4ff1-bd5f-6b62b7d0ef77" CreationDate="2010-12-21T19:50:56.750" UserId="3416" Text="Kitchen safe touchscreen recipe reader" />
  <row Id="21224" PostHistoryTypeId="3" PostId="10391" RevisionGUID="23d3b0a0-d8e7-4ff1-bd5f-6b62b7d0ef77" CreationDate="2010-12-21T19:50:56.750" UserId="3416" Text="&lt;equipment&gt;" />
  <row Id="21227" PostHistoryTypeId="2" PostId="10393" RevisionGUID="8a577123-8989-4a41-bdd5-cfef1c16e9d7" CreationDate="2010-12-21T19:58:40.360" UserId="1887" Text="According to [this site][1], you can substitute one cup of skim milk plus two teaspoons of melted butter for each cup of whole milk. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dummies.com/how-to/content/substituting-ingredients.html" />
  <row Id="21228" PostHistoryTypeId="2" PostId="10394" RevisionGUID="684edca4-4490-4588-a43a-bcbc442beac9" CreationDate="2010-12-21T20:00:00.630" UserId="3169" Text="I actually use my iPad.  But here is a great way to mount one.  http://www.youtube.com/watch?v=vTSDPKktbUk" />
  <row Id="21229" PostHistoryTypeId="2" PostId="10395" RevisionGUID="82c03fdf-d746-4532-bf11-980ac183db48" CreationDate="2010-12-21T20:02:11.847" UserId="3252" Text="That sounds like it would work well for glazing pork or maybe smoked chicken/turkey. " />
  <row Id="21230" PostHistoryTypeId="2" PostId="10396" RevisionGUID="1f6e7fb5-b726-484b-b599-d0cfd7edf531" CreationDate="2010-12-21T20:28:17.383" UserId="231" Text="It's not &quot;rugged&quot; yet, I need to put a protective layer on the screen and hide some of the pieces, but I built myself one out of a laptop with a broken screen and Acer T230H monitor (23&quot;, touch screen). Call it a work in progress, but it works great. My wife and I love it.&#xD;&#xA;&#xD;&#xA;I'm re-modling my kitchen soon and I will look at integrating it in a bit better and hiding the parts. Running windows 7 and it's not perfect yet, but it's getting closer." />
  <row Id="21231" PostHistoryTypeId="5" PostId="10396" RevisionGUID="a691321b-0d6e-4f8c-a225-24bbb5ee4c51" CreationDate="2010-12-21T21:04:45.323" UserId="231" Comment="reworded somewhat to be a  bit clearer" Text="It's not &quot;rugged&quot; yet, as I need to put a protective layer on the screen and hide some of the pieces. I will probably build the parts directly into the kitchen when I remodel (hopefully happening soonish). I built myself one out of a laptop with a broken screen and Acer T230H monitor (23&quot;, touch screen). It's just running windows 7, and still needs some tweaking. Call it a work in progress, but it works great. My wife and I love it. The laptop was lying around and the monitor was quite affordable (about $350ish CAD)." />
  <row Id="21232" PostHistoryTypeId="2" PostId="10397" RevisionGUID="d56e91e4-b7a3-4215-926e-43712fab07c3" CreationDate="2010-12-21T21:09:06.270" UserId="160" Text="Normally milk is scalded before being used in bread. So if you did that, your milk would be plenty warm to melt the butter. You'd be waiting for it to cool instead, though. Trick here would be that part of your water content can be ice, to cool the milk. Alternatively, submerge the cup in ice-water (~32°F), ice-brine (~0°F) if you're really in a hurry. Polypropylene, for example, will not mind this temperature shock.&#xD;&#xA;&#xD;&#xA;Alternatively, if you aren't going to scald it, just heat it in the microwave. Heat part of the milk and then bring it back down under 115°F by adding cold milk. Ideally, you'll hit the 110±5°F window when you have the right amount of milk, but if you wind up with too much milk, you can just drink the extra." />
  <row Id="21233" PostHistoryTypeId="2" PostId="10398" RevisionGUID="88f089dd-5b91-4005-9856-36dedc712244" CreationDate="2010-12-21T21:49:29.170" UserId="67" Text="[Dijon Mustard][1].&#xD;&#xA;&#xD;&#xA;It might be lemon juice as well, but you need a little bit of mustard to get the right balance, in my opinion.  (although, I admit, it's been a few years since I've been to the Netherlands, and I likely haven't been to that specific restaurant)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/belgian-mayonnaise-to-serve-with-frites-339616" />
  <row Id="21245" PostHistoryTypeId="2" PostId="10406" RevisionGUID="eaf28daa-61bd-485f-8bf4-818c2111d8b0" CreationDate="2010-12-21T23:18:25.073" UserId="3203" Text="Frietsaus is just a special mayonnaise&#xD;&#xA;&#xD;&#xA;Commercially it is lower in fat than plain mayonnaise&#xD;&#xA;&#xD;&#xA;It has oil, starch (replaces extra oil), whole egg yolk, whole mustard seed, sugar, distiled vinegar, and lemon juice&#xD;&#xA;&#xD;&#xA;So the kick is just the extra acid (vinegar and lemon juice), the bite from the whole seed mustard, mixed into a lite sauce, not a heavy greasy mayo&#xD;&#xA;" />
  <row Id="21247" PostHistoryTypeId="5" PostId="9889" RevisionGUID="33d8892b-c3cd-4cf4-a021-b73d7673d75d" CreationDate="2010-12-21T23:27:12.620" UserId="3418" Comment="added 2 characters in body" Text="The [&quot;Cooks Illustrated&quot;][1] annually bound set of issues, all years, with comprehensive index. &#xD;&#xA;&#xD;&#xA;We have the set at home and it is the first place that I turn when I want to find a recipe. The reason I find them so valuable is that each recipe is developed using the scientific method. &#xD;&#xA;&#xD;&#xA;The author, Chris Kimball (always ?), presents a hypothesis, usually to make recipe x.  He clearly states the particular outcome sought (flavors, textures, ease, ingredients, etc). &#xD;&#xA;&#xD;&#xA;His methods are to first research available recipes, then to explain the range of ingredients, tools, and steps used in the recipes. He chooses a few key variables to explore in the recipe and then performs a series of experiments in which these are varied. The finished products are taste-tested by in-house experts.&#xD;&#xA;&#xD;&#xA;Results include descriptions of the effects of the different variables on the finished product and a detailed recipe, often with alternate options. I don't think that I have ever been disappointed or surprised by the final result because of the thoroughness of the explanation and testing.&#xD;&#xA;&#xD;&#xA;*Thanks to Aaronut's comment for requesting this explanation.*&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&amp;field-keywords=cooks+illustrated+annuals&amp;x=11&amp;y=23#/ref=sr_nr_p_n_binding_browse-b_0?rh=n%3A283155%2Ck%3Acooks+illustrated+annuals%2Cp_n_binding_browse-bin%3A394181011&amp;bbn=283155&amp;keywords=cooks+illustrated+annuals&amp;ie=UTF8&amp;qid=1291830523&amp;rnid=394174011" />
  <row Id="21250" PostHistoryTypeId="2" PostId="10408" RevisionGUID="be5f06d4-26d8-481d-b639-64777d6166cd" CreationDate="2010-12-22T00:36:33.337" UserId="312" Text="I have a glass smooth-top stove. Every large frying pan that I have bought so far has almost immediately warped so that the bottom is no longer flat. They all end up concave -- like a wok but less pronounced -- so that they perch with a small spot in the center of the pan touching the burner surface.&#xD;&#xA;&#xD;&#xA;My lazy side prefers non-stick, dishwashable pans, but all ideas are appreciated." />
  <row Id="21251" PostHistoryTypeId="1" PostId="10408" RevisionGUID="be5f06d4-26d8-481d-b639-64777d6166cd" CreationDate="2010-12-22T00:36:33.337" UserId="312" Text="What type of frying pan does not warp?" />
  <row Id="21252" PostHistoryTypeId="3" PostId="10408" RevisionGUID="be5f06d4-26d8-481d-b639-64777d6166cd" CreationDate="2010-12-22T00:36:33.337" UserId="312" Text="&lt;equipment&gt;&lt;pan&gt;&lt;frying-pan&gt;" />
  <row Id="21253" PostHistoryTypeId="2" PostId="10409" RevisionGUID="33820017-b06a-46ec-b4ac-5b0c01f2d8b6" CreationDate="2010-12-22T00:54:27.843" UserId="3630" Text="You have to make sure to buy a heavy duty, preferrably professional grade pan.  Thick base.  Most important.   I have owned my pans for about five years, and nary a warp.  Completely flat.  I also have a glass top stove.   Note to the wise, do not use a dishwasher to clean good cookware.  Always clean pans, pots, knives, etc. by hand.&#xD;&#xA;&#xD;&#xA;Any good restaurant supply house will have good quality non stick pans.  Also, I' m not sure where you live, but many large department stores (JC Penny in the States, the Bay here in Canada) have good quality wares.  Be aware, they do not come cheap, but they will not have to soon be replaced.&#xD;&#xA;" />
  <row Id="21255" PostHistoryTypeId="6" PostId="10375" RevisionGUID="b145ce37-55a8-4c58-8841-20e711d891df" CreationDate="2010-12-22T01:05:46.240" UserId="41" Comment="edited tags" Text="&lt;mayonnaise&gt;&lt;french-fries&gt;" />
  <row Id="21257" PostHistoryTypeId="2" PostId="10410" RevisionGUID="186cefce-2784-4cbc-82df-d03e267780fd" CreationDate="2010-12-22T01:54:19.617" UserId="3564" Text="Find any PDA or tablet you like that has a resistive touchscreen, then vacuum seal it inside a plastic baggie. For perfect sealing, get one that can charge inductively, so you don't have to put a hole in the bag for the power cord." />
  <row Id="21258" PostHistoryTypeId="2" PostId="10411" RevisionGUID="f506f72b-715e-454a-96c1-858991213a1c" CreationDate="2010-12-22T02:30:59.193" UserId="109" Text="Spider Robinson says that the fool-proof method to get perfect bacon is to cook it naked. You will NEVER turn the heat up too high again!&#xD;&#xA;&#xD;&#xA;Now, since that doesn't work for me, I make my bacon in the oven. Put it on a baking rack over a sheet pan and bake at 400 degrees for about 15 minutes. PERFECTION!" />
  <row Id="21259" PostHistoryTypeId="5" PostId="10406" RevisionGUID="c4a0f1a5-8583-4d5d-899e-dce654235d3e" CreationDate="2010-12-22T02:38:30.437" UserId="3203" Comment="added 398 characters in body" Text="Frietsaus is just a special mayonnaise&#xD;&#xA;&#xD;&#xA;Commercially it is lower in fat than plain mayonnaise&#xD;&#xA;&#xD;&#xA;It has oil, starch (replaces extra oil), whole egg yolk, whole mustard seed, sugar, distiled vinegar, and lemon juice&#xD;&#xA;&#xD;&#xA;So the kick is just the extra acid (vinegar and lemon juice), the bite from the whole seed mustard, mixed into a lite sauce, not a heavy greasy mayo&#xD;&#xA;&#xD;&#xA;BTW: VleminckX Sausmeesters is just a touristy thing, there are plenty of shops in Holland that serve great fries&#xD;&#xA;&#xD;&#xA;Personally I think that potatoes from Europe are a bit plain compared to many other continents/countries. the best I have had are from Fiji, the warm humid conditions make excellent deep frying potatoes, and I suspect they lace the cooking oil with a little coconut oil too :-)&#xD;&#xA;" />
  <row Id="21260" PostHistoryTypeId="2" PostId="10412" RevisionGUID="a450f3d2-4fe5-42b3-999d-fd5f82b44707" CreationDate="2010-12-22T04:00:05.307" UserId="1236" Text="I generally don't mind a little pith, but for dishes where I need it all removed or when I'm presenting slices to friends, I generally use my knife to peel.  There's a good video example available [here][1], basically you cut off the end, stand the orange up, and make downward cuts to remove the peel.  &#xD;&#xA;&#xD;&#xA;Once you get the hang of it it's a fast process, which will probably be very helpful if you're buying in bulk and want to freeze them (peeled) them all at once.&#xD;&#xA;&#xD;&#xA;As bikeboy389 mentioned, I've been told that you can roll the orange (or lemon or lime) with some slight pressure on the counter, to loosen up the peel from the fruit.  &#xD;&#xA;&#xD;&#xA;I was also told that microwaving it for 15-45 seconds first helps as well (as discussed in [this Instructables][2]), but I haven't tried this and can't speak to its effectiveness.  I did see a comment on the page that said to poke it first so it doesn't explode...I think I'll stick with the knife technique!&#xD;&#xA;&#xD;&#xA;Oh, one more thing, I did try freezing bananas in their peel before, and had a heck of a time peeling them.  Since they're easier to peel fresh than oranges are, I'd assume a frozen orange would be very difficult.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wonderhowto.com/how-to-peel-orange-with-knives-17594/&#xD;&#xA;  [2]: http://www.instructables.com/id/Easy-Peel-Orange/" />
  <row Id="21261" PostHistoryTypeId="2" PostId="10413" RevisionGUID="65a816e9-1a6f-4261-b209-a1be3219e878" CreationDate="2010-12-22T04:06:48.387" UserId="3234" Text="I have a recipe that calls for &quot;6 large baking potatoes.&quot; So the question becomes, what is considered the average size of a large baking potato?  I've looked online, but sadly do not have time to continue my search and the results appear to be all over the place.  " />
  <row Id="21262" PostHistoryTypeId="1" PostId="10413" RevisionGUID="65a816e9-1a6f-4261-b209-a1be3219e878" CreationDate="2010-12-22T04:06:48.387" UserId="3234" Text="How much does a &quot;large&quot; potato weigh?" />
  <row Id="21263" PostHistoryTypeId="3" PostId="10413" RevisionGUID="65a816e9-1a6f-4261-b209-a1be3219e878" CreationDate="2010-12-22T04:06:48.387" UserId="3234" Text="&lt;potatoes&gt;" />
  <row Id="21264" PostHistoryTypeId="2" PostId="10414" RevisionGUID="955f8e38-6ec4-47a9-b914-e1267e1ed4cc" CreationDate="2010-12-22T04:38:39.957" UserId="1236" Text="Tough question - there are a lot of non-scientific ways to measure small/medium/large potatoes and nobody seems to agree on exactly what weight each is.  However, there are a few ways I identify large vs medium at home.&#xD;&#xA;&#xD;&#xA;In my experience, a large potato is about the size you would get in a restaurant (I know, not very specific).  That is, when I cook at home, the potatoes I purchase tend to be medium - round (not oval) and about the size of a tennis ball or baseball.  When I'm at a restaurant their potatoes are noticeably larger, and generally more oval shaped it seems, which makes them great for stuffing like a loaded baked potato.  &#xD;&#xA;&#xD;&#xA;I found a source online that says this:&#xD;&#xA;&#xD;&#xA;&gt;According to Shape magazine, eatbetteramerica.com and prevention, a medium potato is the size of a computer mouse, so somewhat bigger than that. &#xD;&#xA;&#xD;&#xA;And I think I can get behind that answer.  I'd say your average computer mouse (like, one you would get with a new PC, not a fancy third-party mouse) is pushing the larger end of the medium potato scale.  Another way to eyeball: I'm a 30 year old male with hands that are neither very large or very small.  The medium potatoes in this bag are about the size of a loose fist for me.  So a large potato would be bigger than either of those things.&#xD;&#xA;&#xD;&#xA;As for measurements, I have a bag of medium potatoes and it says they're 5.3 oz a piece.  I weighed one and it was closer to 6.5oz.  Based on that I'd say a large potato would be anything over 7oz, pushing as high as 10oz.  But, I don't have a reference for that, just my experience.  &#xD;&#xA;&#xD;&#xA;Below is a picture of the medium potato from my bag, compared to some common household/kitchen items.  The gift card is the size of a normal credit card, and the knife is a common steak knife from my utensil drawer.  Apparently a medium potato is almost exactly the size of a 1 cup measure!&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/HGleK.png" />
  <row Id="21265" PostHistoryTypeId="5" PostId="10414" RevisionGUID="6b0fa981-7598-48f8-9d5e-f889fc1a058d" CreationDate="2010-12-22T04:46:15.563" UserId="1236" Comment="added 731 characters in body" Text="Tough question - there are a lot of non-scientific ways to measure small/medium/large potatoes and nobody seems to agree on exactly what weight each is.  However, there are a few ways I identify large vs medium at home.&#xD;&#xA;&#xD;&#xA;In my experience, a large potato is about the size you would get in a restaurant (I know, not very specific).  That is, when I cook at home, the potatoes I purchase tend to be medium - round (not oval) and about the size of a tennis ball or baseball.  When I'm at a restaurant their potatoes are noticeably larger, and generally more oval shaped it seems, which makes them great for stuffing like a loaded baked potato.  Luckily most of the recipes I have at home that involve potatoes don't require precise measurement, so I just stick with my eyeball measurements and don't even bother weighing them.&#xD;&#xA;&#xD;&#xA;I found a source online that says this:&#xD;&#xA;&#xD;&#xA;&gt;According to Shape magazine, eatbetteramerica.com and prevention, a medium potato is the size of a computer mouse, so somewhat bigger than that. &#xD;&#xA;&#xD;&#xA;And I think I can get behind that answer.  I'd say your average computer mouse (like, one you would get with a new PC, not a fancy third-party mouse) is pushing the larger end of the medium potato scale.  Another way to eyeball: I'm a 30 year old male with hands that are neither very large or very small.  The medium potatoes in this bag are about the size of a loose fist for me.  So a large potato would be bigger than either of those things.&#xD;&#xA;&#xD;&#xA;As for measurements, I have a bag of medium potatoes and it says they're 5.3 oz a piece.  I weighed one and it was closer to 6.5oz.  Based on that I'd say a large potato would be anything over 8oz, pushing as high as 12oz.  &#xD;&#xA;&#xD;&#xA;I found a way to search online for this info: calories.  By searching for &quot;large potato calories&quot; I was able to find pages with weights and measures:&#xD;&#xA;&#xD;&#xA;- [3 to 4 1/4 inches in diameter][1]&#xD;&#xA;- [300 grams (about 10.5oz)][2]&#xD;&#xA;&#xD;&#xA;So, in short, it seems like I would consider these good numbers:&#xD;&#xA;&#xD;&#xA;- **Medium potato: 2 to 3&quot; in diameter, 5-8oz**&#xD;&#xA;- **Large potato: 3 to 4.25&quot; in diameter, 8-12oz**&#xD;&#xA;&#xD;&#xA;Below is a picture of the medium potato from my bag, compared to some common household/kitchen items.  The gift card is the size of a normal credit card, and the knife is a common steak knife from my utensil drawer.  Apparently a medium potato is almost exactly the size of a 1 cup measure!&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fatsecret.com/calories-nutrition/usda/russet-potatoes-%28flesh-and-skin-baked%29?portionid=34403&amp;portionamount=1.000&#xD;&#xA;  [2]: http://caloriecount.about.com/calories-potato-baked-flesh-skin-i11674&#xD;&#xA;  [3]: http://i.stack.imgur.com/HGleK.png" />
  <row Id="21266" PostHistoryTypeId="5" PostId="10414" RevisionGUID="4978d3f9-ebac-428b-a500-47f8146cf79b" CreationDate="2010-12-22T07:31:57.757" UserId="1236" Comment="added 42 characters in body" Text="Tough question - there are a lot of non-scientific ways to measure small/medium/large potatoes and nobody seems to agree on exactly what weight each is.  However, there are a few ways I identify large vs medium at home.&#xD;&#xA;&#xD;&#xA;In my experience, a large potato is about the size you would get in a restaurant (I know, not very specific).  That is, when I cook at home, the potatoes I purchase tend to be medium - round (not oval) and about the size of a tennis ball or baseball.  When I'm at a restaurant their potatoes are noticeably larger, and generally more oval shaped it seems (closer to a sweet potato in shape and size), which makes them great for stuffing like for a loaded baked potato.  Luckily most of the recipes I have at home that involve potatoes don't require precise measurement, so I just stick with my eyeball measurements and don't even bother weighing them.&#xD;&#xA;&#xD;&#xA;I found a source online that says this:&#xD;&#xA;&#xD;&#xA;&gt;According to Shape magazine, eatbetteramerica.com and prevention, a medium potato is the size of a computer mouse, so somewhat bigger than that. &#xD;&#xA;&#xD;&#xA;And I think I can get behind that answer.  I'd say your average computer mouse (like, one you would get with a new PC, not a fancy third-party mouse) is about the size of an average medium potato.  Another way to eyeball: I'm a 30 year old male with hands that are neither very large or very small.  The medium potatoes in this bag are about the size of a loose fist for me.  So a large potato would be bigger than either of those things.&#xD;&#xA;&#xD;&#xA;As for measurements, I have a bag of medium potatoes and it says they're 5.3 oz a piece.  I weighed one and it was closer to 6.5oz.  Based on that I'd say a large potato would be anything over 8oz, pushing as high as 12oz.  &#xD;&#xA;&#xD;&#xA;I found a way to search online for this info: calories.  By searching for &quot;large potato calories&quot; I was able to find pages with weights and measures:&#xD;&#xA;&#xD;&#xA;- [3 to 4 1/4 inches in diameter][1]&#xD;&#xA;- [300 grams (about 10.5oz)][2]&#xD;&#xA;&#xD;&#xA;So, in short, it seems like I would consider these good numbers:&#xD;&#xA;&#xD;&#xA;- **Medium potato: 2 to 3&quot; in diameter, 5-8oz**&#xD;&#xA;- **Large potato: 3 to 4.25&quot; in diameter, 8-12oz**&#xD;&#xA;&#xD;&#xA;Below is a picture of the medium potato from my bag, compared to some common household/kitchen items.  The gift card is the size of a normal credit card, and the knife is a common steak knife from my utensil drawer.  Apparently a medium potato is almost exactly the size of a 1 cup measure!&#xD;&#xA;&#xD;&#xA;![alt text][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fatsecret.com/calories-nutrition/usda/russet-potatoes-%28flesh-and-skin-baked%29?portionid=34403&amp;portionamount=1.000&#xD;&#xA;  [2]: http://caloriecount.about.com/calories-potato-baked-flesh-skin-i11674&#xD;&#xA;  [3]: http://i.stack.imgur.com/HGleK.png" />
  <row Id="21271" PostHistoryTypeId="5" PostId="10293" RevisionGUID="a5aad87d-e4c4-4fb9-8218-e734909ed30c" CreationDate="2010-12-22T10:03:23.000" UserId="3203" Comment="added 332 characters in body; added 31 characters in body" Text="Just make the base bigger than you need with the edge pulled slightly thiner than the main base, and then roll the edge inward on itself&#xD;&#xA;&#xD;&#xA;You need to have nearly twice the extra width available than what you wish to roll up, otherwise it will unroll. Pinch it down at you go round and it should stay in place. Try not to get olive oil or other toppings on the edge before you complete it, or it may unwind during cooking&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;Put the pizza tray on a turntable (cake decorating or &quot;lazy susan&quot;) to make the task easy. It is sort of a continuous motion of rolling, folding, and pinching down&#xD;&#xA;&#xD;&#xA;You can put a little of some contrasting taste (to main toppings) on before you roll the edge, like olives, anchovies, chillies or herbs&#xD;&#xA;&#xD;&#xA;BTW in traditional pizza with a properly hot oven, the crust (cornicione) puffs up because it has no topping on it, but this results in a crust that is only slightly fatter than the main base, or just big bubbles that break when you hold it. By doubling up the dough you get a real substantial crust&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/wtzQ8.jpg" />
  <row Id="21273" PostHistoryTypeId="2" PostId="10417" RevisionGUID="97351f1d-7585-4a85-b55c-f11a924a8fe8" CreationDate="2010-12-22T11:40:30.813" UserId="197" Text="It probably depends where the recipe originated. My Northern Irish in-laws gave me a recipe for Irish stew that called for 6 medium potatoes, and when I made it everyone complained it wasn't potato-y enough! It turns out that their idea of a &quot;medium potato&quot; is WAY bigger than mine." />
  <row Id="21274" PostHistoryTypeId="2" PostId="10418" RevisionGUID="127b9936-278e-4e90-a2a1-c371534b1cef" CreationDate="2010-12-22T14:36:42.977" UserId="3852" Text="yeah, heavy duty is the key here.  Anthony Bourdain put it best when he said:&#xD;&#xA;&#xD;&#xA;'when buying cookware think...if you hit someone over the head with your pan, and you have any question which will break first, the persons skull or the pan, the pan is not heavy enough'&#xD;&#xA;&#xD;&#xA;Heavy pans are expensive, however I usually buy mine peice-meal because really who needs a 1 pint sauce pan (I'm sure it has it's uses but it's not something you'll use very often).  Buying one peice at a time is more costly, but you ensure that you are getting peices you'll use and not just filler.  &#xD;&#xA;I buy mine at TJMaxx. The deals there are great.  I have a 12 inch fry pan that I got there 3 years ago for $20 that I use all the time and it is in 'like new' shape.&#xD;&#xA;" />
  <row Id="21276" PostHistoryTypeId="2" PostId="10420" RevisionGUID="1deeb8f1-6a23-4c24-8fb2-5377b9ebfb23" CreationDate="2010-12-22T14:39:19.230" UserId="1816" Text="For favors that I am making for an upcoming party, I'm looking to do some old-fashioned homemade gum drops.  I have found [a recipe][1] that looks do-able.  It calls for candy flavoring.  I've also found other recipes that call for using [juice][2], which rather limits the flavors to the flavor of juice that I purchase.&#xD;&#xA;&#xD;&#xA;In looking at my local stores, I cannot find anything in their online product lists indicating that they have candy flavoring, even those that carry Wilton products.  I like the idea of candy flavoring for the variety, but am unsure about finding it.&#xD;&#xA;&#xD;&#xA;**Are there pros and cons to using candy flavoring for gummy candy that I should be aware of** in making the decision of juice versus specific flavoring?  **Are their alternate ways of flavoring** that I should be considering besides what I've seen in recipes so far?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.grouprecipes.com/48760/homemade-gum-drops.html&#xD;&#xA;  [2]: http://homecooking.about.com/od/candyrecipes/r/bldes53.htm" />
  <row Id="21277" PostHistoryTypeId="1" PostId="10420" RevisionGUID="1deeb8f1-6a23-4c24-8fb2-5377b9ebfb23" CreationDate="2010-12-22T14:39:19.230" UserId="1816" Text="How to Flavor Homemade Gum Drops" />
  <row Id="21278" PostHistoryTypeId="3" PostId="10420" RevisionGUID="1deeb8f1-6a23-4c24-8fb2-5377b9ebfb23" CreationDate="2010-12-22T14:39:19.230" UserId="1816" Text="&lt;flavor&gt;&lt;candy&gt;" />
  <row Id="21279" PostHistoryTypeId="2" PostId="10421" RevisionGUID="a20d466d-92c2-44b0-a1a4-84f157518502" CreationDate="2010-12-22T14:45:20.033" UserId="3852" Text="I saw a deal on one of these a few weeks ago and while my mouse was haning over the buy-now box i had a mental picture of my cook-books.  Mine are covered with grit, grime, and god knows what else. Before you think about going with this solution think about what currently holds your recipies and what kind of shape it's in. If yours look anything like mine then your new shiny touch screen could be ruined in a very short time.&#xD;&#xA;&#xD;&#xA;Also, think about where you're going to put this. Too close to the stove and you have heat/ steam issues; too far away and it's pretty useless to have a scroll touch-screen if you can't reach it. Also, when I'm in the kitchen I alomost always have something in my hands, wooden spoon, sharp knife, apple, whatever; I'm sure I would stab, bludgeon, or otherwise mangle a touch screen very quickly." />
  <row Id="21281" PostHistoryTypeId="2" PostId="10423" RevisionGUID="9d42f99f-9ffd-4240-a054-bd44973bb6b1" CreationDate="2010-12-22T15:23:55.087" UserDisplayName="sol" Text="Not sure about Holodet. But a good source of making gelatin from meat is the knee bone with all the cartilage in it. I use it to make foot jelly (aka gala, galarita, ptcha). This is not the same as bones with marrow. AFAIK marrow is not a big source of cartilage. You do have to simmer at low heat for a long time to get the cartilage to dissolve. Don't try a rolling boil, it wont work.  " />
  <row Id="21284" PostHistoryTypeId="5" PostId="10375" RevisionGUID="9475659f-4896-4ae5-895e-20b02190dd7f" CreationDate="2010-12-22T17:07:02.460" UserId="3308" Comment="I originally noted that VleminckX Sausmeesters was off of Nieuwendijk (a walking street). Once you cross Dam square, the continuation of the walking street is called Veotboogstraat. Sorry for that." Text="I love Dutch frites, and I particularly like the Flemish Frite Saus called vlaamse mayonnaise that they serve at the Frite shop called VleminckX Sausmeesters on Veotboogstraat (just one block off Kalverstraat, the main walking street down the center of Amsterdam).&#xD;&#xA;&#xD;&#xA;What gives it that special kick. It's a bit more tart than American mayonnaise." />
  <row Id="21285" PostHistoryTypeId="2" PostId="10425" RevisionGUID="0420f945-91b2-45bd-8421-7afb3dd2f444" CreationDate="2010-12-22T17:33:41.680" UserId="3722" Text="As an example, we often lightly fry onions in (preferably) Olive Oil before adding them to any number of dishes, such as scrambled eggs for breakfast.&#xD;&#xA;&#xD;&#xA;My talented cooking friends frequently _remind_ me, &quot;**Don't put your veggies into the frying pan until the oil is hot!**&quot; The thing is, I personally can't tell the difference if I put my veggies in immediately after adding oil to the pan, or if I wait for the oil to properly heat up first. My friends also tell me, &quot;**Don't turn the heat up all the way either!**&quot;&#xD;&#xA;&#xD;&#xA;- Why do people recommend heating the oil first? Are there really benefits to waiting the 3-5 minutes?&#xD;&#xA;&#xD;&#xA;- If the answer to above is _yes_, how high should you turn the heat up to get the oil? Can I just set it to 100% for 1 minute to cook the oil faster? Yes I realize I have to watch the oil carefully otherwise chaos will ensue." />
  <row Id="21286" PostHistoryTypeId="1" PostId="10425" RevisionGUID="0420f945-91b2-45bd-8421-7afb3dd2f444" CreationDate="2010-12-22T17:33:41.680" UserId="3722" Text="Is it really necessary to properly heat oil in a pan before frying veggies?" />
  <row Id="21287" PostHistoryTypeId="3" PostId="10425" RevisionGUID="0420f945-91b2-45bd-8421-7afb3dd2f444" CreationDate="2010-12-22T17:33:41.680" UserId="3722" Text="&lt;frying&gt;&lt;vegetables&gt;&lt;oil&gt;" />
  <row Id="21288" PostHistoryTypeId="2" PostId="10426" RevisionGUID="d6c3693c-668a-4345-b9b2-0bde2f7a9c8a" CreationDate="2010-12-22T17:42:09.153" UserId="3893" Text="First answer is yes, it matters, sometimes. Food reacts differently to different temperatures, particularly when you're aiming for certain coloring. The type of metal pan you're using also reacts differently to oil and heat so as to stick or not stick. The most important reason you keep your oil hot is in a restaurant environment, where you don't want to waste time cooking when you can simply keep your oil hot (spend a few minutes upfront, when you're not busy) and start cooking instantly.&#xD;&#xA;&#xD;&#xA;For most home cooks however, this doesn't matter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The second answer is it depends. Different oils have different smoke points. http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="21289" PostHistoryTypeId="2" PostId="10427" RevisionGUID="c86a4dea-3ea3-4b63-8650-8150c22f3345" CreationDate="2010-12-22T17:42:42.247" UserId="1816" Text="You heat up the oil first because your food absorbs less oil (and thus less fat) when the oil is hot than when it is cold.  So if you want your food to resemble the greasy food of your iconic dive-y restaurant there is, I guess, no need to heat your oil.  Otherwise, do heat it.  You usually want it hot enough that if you toss a few drops of water in there, they sizzle.&#xD;&#xA;&#xD;&#xA;As to how high to turn up the burner when heating, usually most recipes that I've worked with suggest medium-high for many applications, except perhaps searing steak.  When working with olive oil specifically you don't want the temperature to go too high because olive oil has a low smoke point.  Depending on how refined the olive oil, the smoke point can be as low as 374 degrees F ([reference][1]).  You don't want to heat oils past their smoke point, because they begin to break down at that point.  In order to avoid doing so, I wouldn't heat at 100%.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics" />
  <row Id="21290" PostHistoryTypeId="2" PostId="10428" RevisionGUID="7c21ff0b-6dbe-46de-b8c7-d92ffa6c0958" CreationDate="2010-12-22T18:10:04.023" UserId="3852" Text="If you are looking to fry veggies then yes it is nessassary to pre heat.  If you put them in a cold pan and oil you start 'sweating' the veggies not frying them.&#xD;&#xA;&#xD;&#xA;For example: a sliced onion put into a pan with hot oil will cook and have a nice golden brown color as it caramalizes.  Put that same sliced onion in a cold pan with cold oil and then add heat the onion first turns translucent and looses moisture.&#xD;&#xA;&#xD;&#xA;Both of these cooking methods have their uses, but they are different.  &#xD;&#xA;How do you know when the oil is ready to cook? It will start to shimmer a little before it reaches the smokeing point. put the vegies in when you see this shimmer, or at the very fisrt wisp of smoke." />
  <row Id="21291" PostHistoryTypeId="2" PostId="10429" RevisionGUID="f158b28c-0c7a-4fd6-b50a-f0c42de617f2" CreationDate="2010-12-22T18:18:01.297" UserId="3852" Text="Several years ago when I first started making my own mac-and-cheese I quickly realized just how expensive good quailty foods are. Now it is not unusual for me to spend $50+ on making mac-and-cheese, and I'm ok with that since it isn't a weekly thing.  &#xD;&#xA;My question is does anyone have some good suggestions for cheeses. I generally up in 3-5 different types and have tried different variations, so what i'm looking for are suggestions that wouldn't be a first choice (more of a surprise guest-star if you will). " />
  <row Id="21292" PostHistoryTypeId="1" PostId="10429" RevisionGUID="f158b28c-0c7a-4fd6-b50a-f0c42de617f2" CreationDate="2010-12-22T18:18:01.297" UserId="3852" Text="surprising Mac-and-cheese" />
  <row Id="21293" PostHistoryTypeId="3" PostId="10429" RevisionGUID="f158b28c-0c7a-4fd6-b50a-f0c42de617f2" CreationDate="2010-12-22T18:18:01.297" UserId="3852" Text="&lt;cheese&gt;" />
  <row Id="21294" PostHistoryTypeId="5" PostId="10427" RevisionGUID="abd15e3c-83c9-4aef-b375-2ab464759fd9" CreationDate="2010-12-22T18:53:26.247" UserId="1816" Comment="added 24 characters in body" Text="You heat up the oil first because your food tastes/feels less greasy oil is hot (around 350 degrees F) than when it is cold (under 300 degrees F).  So if you want your food to resemble the greasy food of your iconic dive-y restaurant there is, I guess, no need to heat your oil.  Otherwise, do heat it.  You usually want it hot enough that if you toss a few drops of water in there, they sizzle.&#xD;&#xA;&#xD;&#xA;As to how high to turn up the burner when heating, usually most recipes that I've worked with suggest medium-high for many applications, except perhaps searing steak.  When working with olive oil specifically you don't want the temperature to go too high because olive oil has a low smoke point.  Depending on how refined the olive oil, the smoke point can be as low as 374 degrees F ([reference][1]).  You don't want to heat oils past their smoke point, because they begin to break down at that point.  In order to avoid doing so, I wouldn't heat at 100%.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_oil#Types_of_oils_and_their_characteristics" />
  <row Id="21295" PostHistoryTypeId="5" PostId="10247" RevisionGUID="ca5de4b5-55db-43db-8b8b-a49bf1eabdfb" CreationDate="2010-12-22T20:14:28.543" UserId="27" Comment="added 128 characters in body" Text="I finally separated the citrus rinds (orange and lemon) from  the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauce to go on top of my brownies and was wanting help on what flavors would go with citrus rind and how much rind to use? &#xD;&#xA;&#xD;&#xA;I have lots of blueberries and a few raspberries available as well.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;I ended up using raspberries, citrus (orange/lemon) rind, cranberries and sugar. It tasted so good on the brownies!" />
  <row Id="21296" PostHistoryTypeId="2" PostId="10430" RevisionGUID="e2d8b39a-7120-415c-943f-0592eeec62c9" CreationDate="2010-12-22T20:31:56.777" UserId="3943" Text="I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on a high flame. I was not sure if this translates to an electric range as turning on the electric burner on high. I am interested in any general knowledge or hints on the most effective use of a carbon steel wok on an electric coil range.  " />
  <row Id="21297" PostHistoryTypeId="1" PostId="10430" RevisionGUID="e2d8b39a-7120-415c-943f-0592eeec62c9" CreationDate="2010-12-22T20:31:56.777" UserId="3943" Text="What are some good tips or techniques for using a carbon steel wok on electric coil range? " />
  <row Id="21298" PostHistoryTypeId="3" PostId="10430" RevisionGUID="e2d8b39a-7120-415c-943f-0592eeec62c9" CreationDate="2010-12-22T20:31:56.777" UserId="3943" Text="&lt;wok&gt;&lt;electric-stoves&gt;" />
  <row Id="21299" PostHistoryTypeId="2" PostId="10431" RevisionGUID="4c9c0b4b-3a6e-4832-aee1-32c120775f13" CreationDate="2010-12-22T20:32:50.537" UserId="3760" Text="Is it common to cook food directly on the oven racks?  I often do this (with a container for drippings) and was wondering if this is common or if there is a better solution.  It has worked out fine for me, but sometimes replacing these racks can be costly.  I do not replace them often, and they are not very hard to clean, but I would like to get some ideas on if I am doing this wrong." />
  <row Id="21300" PostHistoryTypeId="1" PostId="10431" RevisionGUID="4c9c0b4b-3a6e-4832-aee1-32c120775f13" CreationDate="2010-12-22T20:32:50.537" UserId="3760" Text="Cooking food directly on oven rack" />
  <row Id="21301" PostHistoryTypeId="3" PostId="10431" RevisionGUID="4c9c0b4b-3a6e-4832-aee1-32c120775f13" CreationDate="2010-12-22T20:32:50.537" UserId="3760" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="21302" PostHistoryTypeId="2" PostId="10432" RevisionGUID="92abf1d5-c0ac-45f1-9687-40e20f5ef220" CreationDate="2010-12-22T20:47:23.483" UserId="231" Text="I am first of all assuming your carbon steel wok has a flat bottom. You want maximum contact.&#xD;&#xA;&#xD;&#xA;If you're stir frying, you want to turn your heat as high as possible. The idea is to cook everything very, very quickly. Crank it all the way. :-)" />
  <row Id="21303" PostHistoryTypeId="2" PostId="10433" RevisionGUID="6022d5e0-3ebe-4a14-988b-348ab9a041e8" CreationDate="2010-12-22T20:49:19.033" UserId="231" Text="I would suggest that the answer is that it isn't common. I would normally use sheet pans/trays and a rack on top of that. It's much easier to put food in and out of the oven that way." />
  <row Id="21304" PostHistoryTypeId="2" PostId="10434" RevisionGUID="5bce3db3-ecd6-4238-a19a-5c5781fb9d84" CreationDate="2010-12-22T20:53:27.547" UserId="41" Text="Presumably the reason you're cooking directly on the oven rack is to let the fat drip down.  If so, do yourself a favour and get yourself a [roasting rack][1].  It's an inexpensive piece of equipment that you place in a baking pan or on a cookie sheet; the food cooks on the rack and the pan/sheet catches all the drippings.  Way better than trying to replace an entire oven rack.&#xD;&#xA;&#xD;&#xA;And if you really hate cleanup, you can line the pan with parchment paper or aluminum foil and just throw the rack in the dishwasher when you're done.&#xD;&#xA;&#xD;&#xA;![Baking/Roasting Rack][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Calphalon-RR912-Roasting-Rack/dp/B00004WYJK/ref=sr_1_1?ie=UTF8&amp;qid=1293051161&amp;sr=8-1&#xD;&#xA;  [2]: http://i.stack.imgur.com/AYknX.jpg" />
  <row Id="21306" PostHistoryTypeId="10" PostId="10429" RevisionGUID="678ffff4-261c-4184-a6ef-a652f4f78f11" CreationDate="2010-12-22T21:07:46.513" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:2047,&quot;DisplayName&quot;:&quot;Bob&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="21307" PostHistoryTypeId="5" PostId="10429" RevisionGUID="4618694b-e328-4879-b517-d5725e9dfd0e" CreationDate="2010-12-22T21:07:46.683" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Cheeses for pastas, off the beaten path](http://cooking.stackexchange.com/questions/2019/cheeses-for-pastas-off-the-beaten-path)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Several years ago when I first started making my own mac-and-cheese I quickly realized just how expensive good quailty foods are. Now it is not unusual for me to spend $50+ on making mac-and-cheese, and I'm ok with that since it isn't a weekly thing.  &#xD;&#xA;My question is does anyone have some good suggestions for cheeses. I generally up in 3-5 different types and have tried different variations, so what i'm looking for are suggestions that wouldn't be a first choice (more of a surprise guest-star if you will). " />
  <row Id="21308" PostHistoryTypeId="2" PostId="10435" RevisionGUID="5195af6d-a4fc-49d1-99da-47db58f596f3" CreationDate="2010-12-22T21:08:58.710" UserId="1138" Text="My father-in-law, an authentic Chinese person from China, has a round-bottom wok, which sits on a little stand so that the bottom is just above the element of the stove. He turns the heat up to max. Seems to work for him but it's probably not super efficient. " />
  <row Id="21309" PostHistoryTypeId="2" PostId="10436" RevisionGUID="88b833e4-4e4f-474d-86f6-6632bf0b806d" CreationDate="2010-12-22T21:09:00.397" UserId="231" Text="I've had really good luck with brining turkey &amp; chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average goose lend towards not brining? Are their alternate techniques that would better bring out flavour in a roast goose (just do a straight roast, no brine)?" />
  <row Id="21310" PostHistoryTypeId="1" PostId="10436" RevisionGUID="88b833e4-4e4f-474d-86f6-6632bf0b806d" CreationDate="2010-12-22T21:09:00.397" UserId="231" Text="Should I brine a goose?" />
  <row Id="21311" PostHistoryTypeId="3" PostId="10436" RevisionGUID="88b833e4-4e4f-474d-86f6-6632bf0b806d" CreationDate="2010-12-22T21:09:00.397" UserId="231" Text="&lt;cooking-techniques&gt;&lt;brining&gt;&lt;goose&gt;" />
  <row Id="21312" PostHistoryTypeId="6" PostId="10436" RevisionGUID="f556db45-81a5-44ed-9c63-1d1beb76244a" CreationDate="2010-12-22T21:09:35.717" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;brining&gt;&lt;goose&gt;" />
  <row Id="21313" PostHistoryTypeId="6" PostId="10430" RevisionGUID="342a1692-b4ff-4251-a267-86a80f954389" CreationDate="2010-12-22T21:10:19.350" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;wok&gt;&lt;electric-stoves&gt;" />
  <row Id="21314" PostHistoryTypeId="2" PostId="10437" RevisionGUID="ae8e1c7f-56b1-4725-bd95-da97745a279d" CreationDate="2010-12-22T22:04:02.663" UserId="60" Text="No. The fat content of goose, like most waterfowl, is very high. This makes it unsuitable for brining. Brining is intended to bring moisture to meats that tend to dry out, such as chicken and turkey.&#xD;&#xA;&#xD;&#xA;See [my answer][1] to &quot;[What are the basics of brining meat?][2]&quot; for more details.&#xD;&#xA;&#xD;&#xA;[1]: http://seasonedadvice.com/q/1442/60/#2729&#xD;&#xA;[2]: http://cooking.stackexchange.com/q/1442/60" />
  <row Id="21315" PostHistoryTypeId="2" PostId="10438" RevisionGUID="5badb440-515d-4c2c-a837-b6c8e7db8c3b" CreationDate="2010-12-22T22:08:03.910" UserId="689" Text="I was planning to brine my turkey but I realise that I bought a self-basting turkey. &#xD;&#xA;According to most websites, brining a self-basting turkey is a big &quot;no&quot;. &#xD;&#xA;&#xD;&#xA;But has anyone brine a self-basting turkey before? &#xD;&#xA;What were your results? &#xD;&#xA;Did you decrease the salt in the brine to accommodate the existing salt in the turkey? &#xD;&#xA;" />
  <row Id="21316" PostHistoryTypeId="1" PostId="10438" RevisionGUID="5badb440-515d-4c2c-a837-b6c8e7db8c3b" CreationDate="2010-12-22T22:08:03.910" UserId="689" Text="Can I brine a self-basting turkey?" />
  <row Id="21317" PostHistoryTypeId="3" PostId="10438" RevisionGUID="5badb440-515d-4c2c-a837-b6c8e7db8c3b" CreationDate="2010-12-22T22:08:03.910" UserId="689" Text="&lt;turkey&gt;&lt;brining&gt;" />
  <row Id="21318" PostHistoryTypeId="4" PostId="10318" RevisionGUID="298c0694-6caf-4182-a40d-de52bdf9bab3" CreationDate="2010-12-22T23:45:30.150" UserId="1502" Comment="edited tags; edited title; added 73 characters in body" Text="What is the source of the very strong flavour in some bad fats (or dairy products?) that only some people can taste?" />
  <row Id="21319" PostHistoryTypeId="6" PostId="10318" RevisionGUID="298c0694-6caf-4182-a40d-de52bdf9bab3" CreationDate="2010-12-22T23:45:30.150" UserId="1502" Comment="edited tags; edited title; added 73 characters in body" Text="&lt;flavor&gt;&lt;fats&gt;&lt;dairy&gt;" />
  <row Id="21320" PostHistoryTypeId="5" PostId="10318" RevisionGUID="298c0694-6caf-4182-a40d-de52bdf9bab3" CreationDate="2010-12-22T23:45:30.150" UserId="1502" Comment="edited tags; edited title; added 73 characters in body" Text="It's a very, very strong flavour (like hot chili peppers in potency and ability to linger). &#xD;&#xA;&#xD;&#xA;It tastes nothing like any food I know - I've thought of it as **kind of &quot;chalky&quot;** (not sure why I know what chalk tastes like, maybe I ate some chalk as a child?).&#xD;&#xA;&#xD;&#xA;It is very unpleasant and nauseating. I imagine no amount of willpower could keep down a mouthful of a food that has it (only managed to swallow small doses in company where it would be very embarassing to spit out food).&#xD;&#xA;&#xD;&#xA;It seems to occur in fats, or maybe dairy products. I imagine it's some kind of contamination, maybe bacteria. I've tasted it in:&#xD;&#xA;&#xD;&#xA;- Blue cheese (don't think it's ever been absent the few times I've tried a bit)&#xD;&#xA;- The &quot;creme&quot; in little twinkie-style &quot;swiss rolls&quot; (occasionally)&#xD;&#xA;- Once in a home-made pizza (maybe in the cheese?)&#xD;&#xA;- Some indian sweets left out for too long (occasionally)&#xD;&#xA;&#xD;&#xA;The weird thing is that often, **I seem to be the only person that can taste it**. This has often got me into trouble (I am not a fussy eater at all, and feel very embarrassed explaining I'm unable to eat something that everyone else thinks is fine).&#xD;&#xA;&#xD;&#xA;Anyone have any idea what this flavour could be from?&#xD;&#xA;&#xD;&#xA;I've wondered for years...&#xD;&#xA;&#xD;&#xA;**Edit:**  &#xD;&#xA;Added some interesting points suggested by answers so far&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21321" PostHistoryTypeId="2" PostId="10439" RevisionGUID="d3c6b7d6-02fc-4cfb-8670-f8102ea25839" CreationDate="2010-12-23T00:23:48.087" UserId="3938" Text="Eating fishes  and accidently shallowing the bones is a nightmare for me.&#xD;&#xA;&#xD;&#xA;Currently eating sardine is the only solution due to its soft bone.&#xD;&#xA;&#xD;&#xA;I am worrying my health in the future if I continuously eat sardines that might contains &quot;not so friendly&quot; chemical substances.&#xD;&#xA;&#xD;&#xA;I want to learn how to cook fishes to make their bones as soft as sardines' now.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Is there anybody here knowing the secret of making soft bones without &quot;artificial and dangerous&quot; chemical substance?  &#xD;&#xA;&#xD;&#xA;Do I need a special cooking apparatus to make fish bone soft?" />
  <row Id="21322" PostHistoryTypeId="1" PostId="10439" RevisionGUID="d3c6b7d6-02fc-4cfb-8670-f8102ea25839" CreationDate="2010-12-23T00:23:48.087" UserId="3938" Text="How to cook a fish to make its bone as soft as sardine's ?" />
  <row Id="21323" PostHistoryTypeId="3" PostId="10439" RevisionGUID="d3c6b7d6-02fc-4cfb-8670-f8102ea25839" CreationDate="2010-12-23T00:23:48.087" UserId="3938" Text="&lt;fish&gt;&lt;bones&gt;" />
  <row Id="21324" PostHistoryTypeId="2" PostId="10440" RevisionGUID="9529bf57-4fae-4e40-8bf7-eb4e6ef90307" CreationDate="2010-12-23T00:32:19.767" UserId="3479" Text="Short answer, if you trust the brining job of the manufacturer, you won't gain much by rebrining.&#xD;&#xA;&#xD;&#xA;In brining you're looking to get a certain amount of moisture &quot;trapped&quot; by the salt in the turkey, which they have, in essence, done for you already with the brining solution.  However, that brining solution is usually injected rather than soaked in, so I wonder about the dispersion.  Add to that that I actually throw a little sugar into my brining solution (not a lot) and some pickling spice and you can see why you'd want to brine it, but without getting it too salty.&#xD;&#xA;&#xD;&#xA;The answer is to go with a longer soak (12 hour or overnight) versus a 4 hour brine, with the lower salt content that you'd use for a long soak.  That will balance out the salt levels as the solution's osmotic pressure equalizes.  I use 1/2 Cup of table salt per gallon of water.  You can leave a turkey in that solution for...a long, long time and it won't be too salty.  It's all about equalizing the salt/liquid level inside the turkey.&#xD;&#xA;&#xD;&#xA;If you are REALLY concerned about it and have the time, you could soak your turkey in plain water overnight, which would pull out some/most of the brining solution, then brine normally the next day, to put your salt and spices back in.  However, I would be concerned about losing some flavor from the turkey that way." />
  <row Id="21325" PostHistoryTypeId="2" PostId="10441" RevisionGUID="396b1235-6833-4c98-bf78-d16735ebe089" CreationDate="2010-12-23T00:41:54.123" UserId="3479" Text="Sardines are canned, which means the high heat of a pressure canner.  That is what softens the bones.  If you are wanting softer bones for other kinds of fish, you can either cook them using a pressure cooker or can them.  However, this will only work for smaller fish that have smaller bones.&#xD;&#xA;&#xD;&#xA;If your main concern is that you will swallow a bone and choke, then buy your fish as fillets only.  Most fish fillets have no bones at all. The pin bones that are in salmon fillets can be removed with needle nose pliers, and are so small that you couldn't choke on them if you tried." />
  <row Id="21326" PostHistoryTypeId="5" PostId="10439" RevisionGUID="74ce5d0b-a62e-43a3-be2f-dd7acfa57e41" CreationDate="2010-12-23T01:02:08.247" UserId="86" Comment="This question fascinates me. I'm tempted to ask it about cows." Text="When eating fish, accidentally swallowing the bones is a nightmare for me.&#xD;&#xA;&#xD;&#xA;Currently, eating sardine is the only solution due to its soft bone.&#xD;&#xA;&#xD;&#xA;I am worried that my health may suffer in the future if I continuously eat sardines that might contain &quot;not so friendly&quot; chemical substances.&#xD;&#xA;&#xD;&#xA;I want to learn how to cook fishes to make their bones as soft as those of sardines.&#xD;&#xA;&#xD;&#xA;Is there anybody here who knows the secret of making soft bones without &quot;artificial and dangerous&quot; chemical substances?&#xD;&#xA;&#xD;&#xA;Do I need a special cooking apparatus to make fish bones soft?" />
  <row Id="21327" PostHistoryTypeId="2" PostId="10442" RevisionGUID="72eca4c6-2481-47e2-a768-39eb0c95991b" CreationDate="2010-12-23T03:05:24.657" UserId="2868" Text="I brined a self basting turkey just last year and I think there was a big (good) difference between that one and other self basting turkeys I have had before. My wife is terrified of food born illness and insists that the thing is cooked way longer than needed and to a higher temp than required. There where two turkeys (same brand bought at the same store and of almost exactly the same size) for the large family gathering cooked on the same day for the same time at the same temperature. Everybody agreed that the brined one was better.&#xD;&#xA;&#xD;&#xA;I look at like this. If I where to brine for a few hours, take it out then brine it for another 4 hours what harm could I do? &#xD;&#xA;&#xD;&#xA;Like Doug said just go long. I did mine for just over 12 hours using the same brine (the one by Alton Brown) as I always do. " />
  <row Id="21328" PostHistoryTypeId="4" PostId="10439" RevisionGUID="b2120fd2-78fe-4611-9f6f-09020db970fe" CreationDate="2010-12-23T03:28:31.840" UserId="86" Comment="How about a nice fish milkshake!" Text="How to cook a fish to make its bone as soft as those in sardines?" />
  <row Id="21329" PostHistoryTypeId="2" PostId="10443" RevisionGUID="6429163b-ccae-4b9c-a20f-dfd9110c830a" CreationDate="2010-12-23T04:23:41.733" UserId="3950" Text="I have an enameled cast iron dutch oven.  I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.&#xD;&#xA;&#xD;&#xA;**Part One**&#xD;&#xA;&#xD;&#xA;So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?  If I do this, will the oil evaporate -- I thought I experienced that once?&#xD;&#xA;&#xD;&#xA;Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?&#xD;&#xA;&#xD;&#xA;**Part Two**&#xD;&#xA;&#xD;&#xA;And how do you know when the oil is hot enough?  This recipe says until it is almost smoking, but how do you know when it is *about* to smoke?  And don't all oils have different smoke points.  This recipe calls for vegetable oil, which I assume can be canola." />
  <row Id="21330" PostHistoryTypeId="1" PostId="10443" RevisionGUID="6429163b-ccae-4b9c-a20f-dfd9110c830a" CreationDate="2010-12-23T04:23:41.733" UserId="3950" Text="When to heat oil in dutch oven?" />
  <row Id="21331" PostHistoryTypeId="3" PostId="10443" RevisionGUID="6429163b-ccae-4b9c-a20f-dfd9110c830a" CreationDate="2010-12-23T04:23:41.733" UserId="3950" Text="&lt;oil&gt;&lt;stove&gt;&lt;dutch-oven&gt;" />
  <row Id="21332" PostHistoryTypeId="5" PostId="10443" RevisionGUID="a45de974-e35a-4fb6-9410-0e746f7a4600" CreationDate="2010-12-23T04:30:40.400" UserId="3950" Comment="added 84 characters in body" Text="I have an enameled cast iron dutch oven.  I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though.&#xD;&#xA;&#xD;&#xA;**Part One**&#xD;&#xA;&#xD;&#xA;So, am I supposed to put the oil in the dutch oven and then put it on the (cold) stove and then turn on the stove to low heat and then to medium?  If I do this, will the oil evaporate -- I thought I experienced that once?&#xD;&#xA;&#xD;&#xA;Or am I supposed to preheat the dutch oven (starting on low and then going to medium) and then throw in the oil and heat it?&#xD;&#xA;&#xD;&#xA;I'm asking this question because I don't want to ruin my le creuset french oven.&#xD;&#xA;&#xD;&#xA;**Part Two**&#xD;&#xA;&#xD;&#xA;And how do you know when the oil is hot enough?  This recipe says until it is almost smoking, but how do you know when it is *about* to smoke?  And don't all oils have different smoke points.  This recipe calls for vegetable oil, which I assume can be canola." />
  <row Id="21333" PostHistoryTypeId="2" PostId="10444" RevisionGUID="77dcfe5d-98eb-4bbe-b2a9-6e732e3a6fbd" CreationDate="2010-12-23T07:19:29.463" UserId="3953" Text="Is it possible to cook pelmeni aka meat dumplings (Russian food) in microwave? What are steps?&#xD;&#xA;Without any precooking in pot or at pan.&#xD;&#xA;" />
  <row Id="21334" PostHistoryTypeId="1" PostId="10444" RevisionGUID="77dcfe5d-98eb-4bbe-b2a9-6e732e3a6fbd" CreationDate="2010-12-23T07:19:29.463" UserId="3953" Text="how to cook pelmeni in microwave" />
  <row Id="21335" PostHistoryTypeId="3" PostId="10444" RevisionGUID="77dcfe5d-98eb-4bbe-b2a9-6e732e3a6fbd" CreationDate="2010-12-23T07:19:29.463" UserId="3953" Text="&lt;microwave&gt;" />
  <row Id="21336" PostHistoryTypeId="2" PostId="10445" RevisionGUID="7d22b72b-4729-4fc5-8835-fb10f7874844" CreationDate="2010-12-23T12:07:08.263" UserId="2010" Text="Part one:&#xD;&#xA;&#xD;&#xA;Yes, put oil in first then put on a low/med heat.  Generally cast iron should be heated gently,  depending on your stove it should probably take about 5 minutes to get to a good temperature.  The oil shouldnt evaporate - I've never experienced this.  As to the type of oil - I use various depending on circumstance vegetable or olive usually.&#xD;&#xA;&#xD;&#xA;Part two:&#xD;&#xA;&#xD;&#xA;I generally shake the pan gently - when the oil becomes more less viscous (more runny) then it is at a good temperature to start cooking.  You can also put something like a small piece of onion or bread into the oil - if it starts bubbling and generally cooking then its good to go.  Some people use a couple of drops of water to see when it spits but I dont like doing this partly due to the safety factor and also due to the fact itll splatter over the stove top.&#xD;&#xA;&#xD;&#xA;It depends a little on what you are cooking - if you are looking to brown some meat for example you'd probably want it a little hotter than if you were just going to make vegetable soup.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21337" PostHistoryTypeId="2" PostId="10446" RevisionGUID="6d03e307-67ea-4126-afb7-1dd315bbe9eb" CreationDate="2010-12-23T12:10:05.487" UserId="2010" Text="Before I got a pizza stone I'd put store bought pizzas straight onto the rack as it gave a better crust.&#xD;&#xA;&#xD;&#xA;The only reason I can think of doing it is basically laziness - I'd do it with cheese on toast if the grill pan was too dirty to use.&#xD;&#xA;&#xD;&#xA;I'd also sometimes do baked potatoes without a tray as Id cover them with tin foil." />
  <row Id="21338" PostHistoryTypeId="2" PostId="10447" RevisionGUID="fb118ea8-e568-45bb-b759-80bcde955958" CreationDate="2010-12-23T12:29:41.437" UserId="2391" Text="If you want to continue to cook on the racks in this way there is no need to ever replace them. When mine get really dirty I use this [oven cleaner][1] you just put the racks in a bag with the cleaner and the next morning they look brand new. It's probably horrible for the environment but can't be worse than producing new racks just beacuse mine are dirty.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ovenpride.com/product_detail.php?id=10" />
  <row Id="21339" PostHistoryTypeId="2" PostId="10448" RevisionGUID="36443b83-5b83-471e-a86e-604b0ec028a3" CreationDate="2010-12-23T13:16:45.747" UserId="1816" Text="It is possible, but considering the fact that the filling for pelmeni isn't pre-cooked (in any recipe that I've seen), you want to make sure to cook it thoroughly.&#xD;&#xA;&#xD;&#xA;You can place them in a microwave safe bowl with water and cook them for 9-12 minutes until done.&#xD;&#xA;&#xD;&#xA;You can also place pelmeni in a single layer on a plate.  Cover with a wet paper towel or clean cloth - it should be thoroughly wet.  Cook on high, checking every few minutes to make sure the towel or cloth is still wet.  Again, do this for 9-12 minutes.&#xD;&#xA;&#xD;&#xA;There's no significant time-savings over doing this on the stove-top, but if you only have a microwave available, it works.  They taste better on the stove top." />
  <row Id="21340" PostHistoryTypeId="2" PostId="10449" RevisionGUID="2297acf4-d60b-41d5-ba48-5109cb266192" CreationDate="2010-12-23T13:37:54.443" UserId="22" Text="Anything that is normally cooked by simmering / boiling in liquid can be cooked in a microwave in the same way, if your microwave can keep the liquid simmering.&#xD;&#xA;&#xD;&#xA;So for pelmeni just put them in a bowl of salted boiling water (use a kettle or the microwave to bring it to the boil first), bring back to a simmer and cook on high for the same length of time you'd cook them in a pan on the stove. If your microwave is not powerful enough to keep the water simmering, cook smaller amounts at a time.&#xD;&#xA;&#xD;&#xA;It's less efficient than doing it on the stove, takes more time and is more fuss. The pelmeni will take longer to come back to a simmer than they would on the stove, so the dough will be relatively overcooked and soft." />
  <row Id="21341" PostHistoryTypeId="2" PostId="10450" RevisionGUID="840b0d99-0820-4d42-b121-26ae67476d23" CreationDate="2010-12-23T14:43:34.013" UserId="3852" Text="The only place I've ever seen flavored oil for cooking is in a friend's kitchen.  I got mine from the wonderful internet...&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Wilton-1913-1029-Candy-Flavoring-Set/dp/B001205FI4/ref=sr_1_2?s=grocery&amp;ie=UTF8&amp;qid=1293115217&amp;sr=1-2&#xD;&#xA;&#xD;&#xA;Also if you were making it a batch at a time you might want to use flavored gelatin to increase the flavors power." />
  <row Id="21342" PostHistoryTypeId="6" PostId="10444" RevisionGUID="db727ec1-156f-4f15-af14-594aee13e38b" CreationDate="2010-12-23T15:26:49.373" UserId="41" Comment="edited tags" Text="&lt;microwave&gt;&lt;russian-cuisine&gt;&lt;dumplings&gt;" />
  <row Id="21344" PostHistoryTypeId="2" PostId="10451" RevisionGUID="a7415723-d934-4540-8a7c-1790b9a7fb30" CreationDate="2010-12-23T16:26:07.533" UserId="604" Text="I am serving 6 adults for Christmas dinner, and have 4 racks of lamb, each about 1.25-1.5 lbs. I believe 3 racks will be enough, but I bought another just in case.&#xD;&#xA;&#xD;&#xA;Is it possible to make 4 racks into one crown roast, or will it be too big? What about 3 racks? Should I not cook 4 racks at one time in the oven?" />
  <row Id="21345" PostHistoryTypeId="1" PostId="10451" RevisionGUID="a7415723-d934-4540-8a7c-1790b9a7fb30" CreationDate="2010-12-23T16:26:07.533" UserId="604" Text="How many racks of lamb can be made into a crown roast?" />
  <row Id="21346" PostHistoryTypeId="3" PostId="10451" RevisionGUID="a7415723-d934-4540-8a7c-1790b9a7fb30" CreationDate="2010-12-23T16:26:07.533" UserId="604" Text="&lt;lamb&gt;" />
  <row Id="21349" PostHistoryTypeId="2" PostId="10453" RevisionGUID="5366b688-3481-4424-ae02-298f7f418137" CreationDate="2010-12-23T16:33:18.073" UserId="3760" Text="If you have purchased farm-bred goose, the fat content is probably too high.&#xD;&#xA;&#xD;&#xA;If you have wild goose, a brine would probably be a great idea.  I usually cook wild goose in a stew, so that the moisture level is high since wild goose are very lean birds.  The closes thing I can compare wild goose to is a very low-fat roast beef type of texture." />
  <row Id="21350" PostHistoryTypeId="2" PostId="10454" RevisionGUID="4405110a-ee79-4dc6-b65e-934877ba5aa0" CreationDate="2010-12-23T16:36:27.757" UserId="3760" Text="I've cooked up to 10 racks of lamb in my oven.  Now, if you think about it, this is not a huge amount for an oven to handle since farm-bred turkeys can be a similar or larger amount of meat." />
  <row Id="21351" PostHistoryTypeId="2" PostId="10455" RevisionGUID="1fcfff49-7875-4cfc-8564-88c0e503e356" CreationDate="2010-12-23T16:36:57.063" UserId="3852" Text="I don't think the amount will matter too much for cooking, just may take a bit longer, but a thermotor should help there.  &#xD;&#xA;&#xD;&#xA;What I would consider doing is make the crown out of the three like you had planned and cook the fourth seperatly (but at the same time).  When the lamb is done carve the extra rack (by the single bone) and use it to garnish the crown either inside the crown poking out, or infront of the crown laying on their sides so everyone can see how perfect the lamb is cooked... so everyone will be impressed with both the pretty crown and how well the meat is perpared." />
  <row Id="21352" PostHistoryTypeId="2" PostId="10456" RevisionGUID="e4970e1a-e9bf-4895-9702-d199bf22f753" CreationDate="2010-12-23T16:50:25.550" UserId="3632" Text="This is one of the things I really like to do with chickpeas. It's a vegan topping for pasta dishes:&#xD;&#xA;&#xD;&#xA;fry them in olive oil. When they start to colour, add diced onion, garlic and potentially broken almonds, sunflower seeds or pine seeds. When it's all ready pour some salty ( as in not sweet) soya sauce over it to salten and take off the heat. &#xD;&#xA;&#xD;&#xA;This is great on a spaghetti with vegetable/tomato sauce as a replacement for cheese." />
  <row Id="21353" PostHistoryTypeId="2" PostId="10457" RevisionGUID="dfea742b-0f46-46fa-83a4-7a45930eb1ad" CreationDate="2010-12-23T17:05:58.363" UserId="3722" Text="Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped because they were always _weird_ and I could never get them to taste, feel or smell like the ones I got in the store (never-mind from Mexican restaurants in California!), not to mention they were always little tiny baby tortillas only intended for children with very small fingers.&#xD;&#xA;&#xD;&#xA;The recipe was basically this (disclaimer: haven't tried in about a year):  &#xD;&#xA;&#xD;&#xA;- Add flour, oil, salt and warm water into a bowl and make a dough.&#xD;&#xA;- Knead until you can't anymore.&#xD;&#xA;- Break off small pieces and squish/roll out into thin tortillas.&#xD;&#xA;- Throw into a frying pan with some butter.&#xD;&#xA;- Occasionally flip and wait until dark spots appear on both sides.&#xD;&#xA;&#xD;&#xA;It worked out but the results weren't spectacular, often too crispy, too thin, etc. maybe I just need to practice at it more?&#xD;&#xA;&#xD;&#xA;How do you make big, fluffy &quot;Mexican-style&quot; flour tortillas (without using any special machinery) ?" />
  <row Id="21354" PostHistoryTypeId="1" PostId="10457" RevisionGUID="dfea742b-0f46-46fa-83a4-7a45930eb1ad" CreationDate="2010-12-23T17:05:58.363" UserId="3722" Text="How to make big, fluffy &quot;Mexican-style&quot; flour tortillas (without using any special machinery)?" />
  <row Id="21355" PostHistoryTypeId="3" PostId="10457" RevisionGUID="dfea742b-0f46-46fa-83a4-7a45930eb1ad" CreationDate="2010-12-23T17:05:58.363" UserId="3722" Text="&lt;flour&gt;&lt;tortilla&gt;&lt;flour-tortilla&gt;" />
  <row Id="21356" PostHistoryTypeId="2" PostId="10458" RevisionGUID="a91c81a8-46b4-48c4-aaaa-c6c7235b1aac" CreationDate="2010-12-23T17:26:23.033" UserId="1816" Text="Authentic flour tortillas use lard.  For an authentic taste, use that, or consider using shortening or butter since they are solid at room temperature like lard.  You also might want to consider increasing the fat in your recipe.  Fat will coat the proteins of your flour and keep the gluten network from forming so easily.&#xD;&#xA;&#xD;&#xA;I was also taught when making tortillas to let the dough rest for an hour after kneading and before rolling/pressing.  This helps everything relax.&#xD;&#xA;&#xD;&#xA;After making each tortilla, put them in a pile with a clean towel over them.  The tortillas will sweat liquid, helping them to soften up.  You can also put them all in a heat-safe bag (paper or microwave safe plastic) for sweating.  When storing your tortillas, make sure to store them in a bag and not in the open air.&#xD;&#xA;&#xD;&#xA;If your tortillas are too small, you should be able to roll out a larger piece of dough.  &#xD;&#xA;&#xD;&#xA;Part of the texture issues might actually be from you rolling them too thin.  If you are used to working with dough your ideas of thin might be different from the overstated ones found in recipes.  Try rolling to various thicknesses." />
  <row Id="21357" PostHistoryTypeId="5" PostId="10458" RevisionGUID="11160f98-0c6b-4bc6-b40f-5af87d1b3000" CreationDate="2010-12-23T17:33:56.533" UserId="1816" Comment="Tweaked wording" Text="Authentic flour tortillas use lard.  For an authentic taste, use that, or consider using shortening or butter since they are solid at room temperature like lard.  You also might want to consider increasing the fat in your recipe.  Fat will coat the proteins of your flour and keep the gluten network from forming so easily.&#xD;&#xA;&#xD;&#xA;I was also taught when making tortillas to let the dough rest for an hour after kneading and before rolling/pressing.  This helps everything relax.&#xD;&#xA;&#xD;&#xA;After cooking each tortilla, put them in a pile with a clean towel over them.  The tortillas will sweat liquid, helping them to soften up.  You can also put them all in a heat-safe bag (paper or microwave safe plastic) for sweating.  When storing your tortillas, make sure to store them in a bag and not in the open air.&#xD;&#xA;&#xD;&#xA;If your tortillas are too small, you should be able to roll out a larger piece of dough.  &#xD;&#xA;&#xD;&#xA;Part of the texture issues might actually be from you rolling them too thin.  If you are used to working with dough your ideas of thin might be different from the overstated ones found in recipes.  Try rolling to various thicknesses." />
  <row Id="21358" PostHistoryTypeId="2" PostId="10459" RevisionGUID="24cad0b7-925b-4793-9ae7-f6f9e7ebaf02" CreationDate="2010-12-23T18:27:01.157" UserId="531" Text="If you can go with picking out big bones from fish before cooking/eating then there is one Chinese (as far as I know) method to soften smaller still hard bones - like smaller bones in Carps back.&#xD;&#xA;&#xD;&#xA;I've tried this method with roasting stuffed carps in oven. The carps were rather big - 2-3 kg and spent like hour and a half in an oven.&#xD;&#xA;I suppose this approach won't work with frying or boiling. I haven't tried it though.&#xD;&#xA;&#xD;&#xA;Before cooking the fish cut it's skin in several places (not very deep just to make sure the skin is cut). Then rub it with salt, soak in wine, and let it stay for 15 minutes. After an hour and a half in an oven the smaller back bones should be soft enough to go unnoticed." />
  <row Id="21359" PostHistoryTypeId="2" PostId="10460" RevisionGUID="b66d1cbc-f04d-4282-9664-c3b4097c3f7c" CreationDate="2010-12-23T20:02:16.080" UserId="3945" Text="I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part, I only clean it with hot water and a rag.&#xD;&#xA;&#xD;&#xA;For the most part, breads (pancakes, sandwiches) and meats do fine, but I have particular trouble with potatoes and fried eggs.&#xD;&#xA;&#xD;&#xA;What causes sticking and what can I do to minimize the it?  " />
  <row Id="21360" PostHistoryTypeId="1" PostId="10460" RevisionGUID="b66d1cbc-f04d-4282-9664-c3b4097c3f7c" CreationDate="2010-12-23T20:02:16.080" UserId="3945" Text="What causes sticking and what can I do to reduce food sticking to my cast-iron skillet?" />
  <row Id="21361" PostHistoryTypeId="3" PostId="10460" RevisionGUID="b66d1cbc-f04d-4282-9664-c3b4097c3f7c" CreationDate="2010-12-23T20:02:16.080" UserId="3945" Text="&lt;cooking-techniques&gt;&lt;frying&gt;&lt;cast-iron&gt;" />
  <row Id="21362" PostHistoryTypeId="2" PostId="10461" RevisionGUID="b2757943-2fe2-448b-8839-af48dfb3bbbd" CreationDate="2010-12-23T20:26:50.367" UserId="3958" Text="Hands down the best way to get the flavor into the meat is by: INJECTION.&#xD;&#xA;&#xD;&#xA;I, myself, was skeptical of this method. I tried it out at Thanksgiving and using a Creole Butter injection marinade. To my surprise, it was the best turkey Ive ever eaten. My friends were so impressed. &#xD;&#xA;&#xD;&#xA;I highly recommend it. It keeps the meat seriously moist and flavorful. Even the white meat turkey was soft like dark meat, and delicious.&#xD;&#xA;&#xD;&#xA;Here is the bottle I used:&#xD;&#xA;http://www.brucefoods.com/mystOre/productcart/pc/viewPrd.asp?idcategory=21&amp;idproduct=67&#xD;&#xA;&#xD;&#xA;I highly recommend this stuff!" />
  <row Id="21363" PostHistoryTypeId="2" PostId="10462" RevisionGUID="420aa3a2-dfa2-47c6-ac8d-e455185d0f12" CreationDate="2010-12-23T20:39:55.300" UserId="3958" Text="This is an art. Anyone who appreciates REAL tacos, can understand that this is not easy. God Bless anybody that can pull this off accurately!&#xD;&#xA;&#xD;&#xA;I have it down to a science. I learned from my grandfather. His biggest secret was in the fork you use. We use cooking forks. 3 prong cooking forks (most of the ones I see on google have two prongs). You can use regular forks too, but they arent made for cooking in high temp oil.&#xD;&#xA;&#xD;&#xA;First you must get the oil HOT. 350 atleast, preferably 400 degrees. Just before it starts smoking. You need really high oil heat. &#xD;&#xA;&#xD;&#xA;Once the oil is PLENTY hot, you hold a tortilla in one hand, and drop it in the oil halfway. It should be at 90 degrees, with your hand still holding the dry half of the tortilla. (Note: keep your cooking fork ready for the next steps)&#xD;&#xA;&#xD;&#xA;If your oil is hot enough, it will cook that half of the tortilla almost instantly. Let it cook until it hardens up, which should be less than a minute.&#xD;&#xA;&#xD;&#xA;Once the first half the bent tortilla is crisp, use the cooking fork to grab the tortilla half that is crisp and cooked. You will flip it here, putting the dry tortilla half (that was in your hand) into the oil, while the cooked half, sits above the oil with your fork. Now it should cook the other half of the taco shell.&#xD;&#xA;&#xD;&#xA;The art is using the fork well enough to create a gap at the base of the shell (for meat or whatever you stuff with). And then flipping it and holding it with the fork while the other side crispens and finishes up.&#xD;&#xA;&#xD;&#xA;I would like to make a youtube video that shows this process, and it truly is an artform. Many people make great tacos but horrible tortilla shells. I grew up near Mexico, I was born 4 miles from Matamoros. I have seen my share of taco cooking, in the strangest of places. The best tacos Ive ever had use this method. And the best taco makers Ive ever seen wouldnt do this any other way (by hand).&#xD;&#xA;&#xD;&#xA;It's hard to do this without burning your hand(s). Be careful. The dry tortilla absorbs the hot oil, even when your holding it over the grease in the first step. Youd be surprised how a corn tortilla will drink the oil right up to your hand.&#xD;&#xA;&#xD;&#xA;Give it practice. You will mess up a few tortillas. Dont worry about that, they make great quesadillas or nachos :)" />
  <row Id="21364" PostHistoryTypeId="6" PostId="10460" RevisionGUID="d426f5d5-f09c-436a-a1a8-b905284eb7a7" CreationDate="2010-12-23T20:43:16.267" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;frying&gt;&lt;cast-iron&gt;&lt;skillet&gt;" />
  <row Id="21365" PostHistoryTypeId="2" PostId="10463" RevisionGUID="643b77fe-6135-4d3a-8b48-1a8442bf5f43" CreationDate="2010-12-23T21:26:23.547" UserId="3345" Text="The first rule to keeping food from sticking to cast-iron is to keep it well primed - it sounds like you're doing that already. Beyond that, read [these tips for cooking with stainless steel][1] - they'll also apply to cast iron.&#xD;&#xA;&#xD;&#xA;To summarize:&#xD;&#xA;&#xD;&#xA; * Food sticks when chemical bonds form between the food molecules and the metal.&#xD;&#xA; * Very hot oil helps to reduce sticking by instantly and continuously heating the food until it's surrounded by a layer of steam from its natural moisture content boiling. Let the oil get nice and hot before adding food.&#xD;&#xA; * Very hot oil also binds with the pan, so food can't. This is the principle behind priming the pan in the first place. &#xD;&#xA;&#xD;&#xA;I have some theories regarding particular problem foods:&#xD;&#xA;&#xD;&#xA; * Most of the molecular bonding occurs from proteins. Egg whites are mostly protein.&#xD;&#xA; * Frying potatoes creates surfactants in the oil, which cause oil and water to mix. This reduces the effect of the protective layer of steam. (Some people save and re-use cooking oil -- though it can impart a delicious flavor to later meals, it will also build up surfactants if the same oil is used too many times.)&#xD;&#xA; * Also, keep in mind that acidic foods like tomatoes will break down the protective patina and may make foods stick more readily.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.edinformatics.com/math_science/science_of_cooking/why_food_sticks.htm" />
  <row Id="21366" PostHistoryTypeId="2" PostId="10464" RevisionGUID="da40474f-84c9-4e54-9dc2-24346f8f8756" CreationDate="2010-12-23T22:18:44.883" UserId="2982" Text="What temperature do you normally cook a pork tenderloin at?  I was searching on the internet and saw anywhere from 325° to 450° and couldn't seem to find a good answer.&#xD;&#xA;&#xD;&#xA;Also, does it depending on how long you want to cook it or in how you prepare it before cooking?" />
  <row Id="21367" PostHistoryTypeId="1" PostId="10464" RevisionGUID="da40474f-84c9-4e54-9dc2-24346f8f8756" CreationDate="2010-12-23T22:18:44.883" UserId="2982" Text="What temperature to cook a pork tenderloin at?" />
  <row Id="21368" PostHistoryTypeId="3" PostId="10464" RevisionGUID="da40474f-84c9-4e54-9dc2-24346f8f8756" CreationDate="2010-12-23T22:18:44.883" UserId="2982" Text="&lt;pork&gt;&lt;temperature&gt;" />
  <row Id="21369" PostHistoryTypeId="2" PostId="10465" RevisionGUID="93e0055c-121b-47fa-ac04-1fe54957c146" CreationDate="2010-12-23T22:29:35.883" UserId="3630" Text="With a pork tenderloin:&#xD;&#xA;&#xD;&#xA;Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350 degrees until the internal temp. hits 145.  Let sit for 10 minutes, then cut 'er up.&#xD;&#xA;&#xD;&#xA;If you need it done faster, a higher oven temp will accomplish this, but may compromise quality.  But like I said, for a tenderloin, you don't want too low, or too high.  Just watch the internal temp., that is the key." />
  <row Id="21370" PostHistoryTypeId="2" PostId="10466" RevisionGUID="d644772c-0057-4b0e-99de-34dfc1d9cf26" CreationDate="2010-12-23T22:30:56.063" UserId="2582" Text="See my answer to &lt;a href=&quot;http://cooking.stackexchange.com/questions/6324/pimenton-ahumado-vs-pimenton-de-la-vera&quot;&gt;this question here&lt;/a&gt;." />
  <row Id="21371" PostHistoryTypeId="2" PostId="10467" RevisionGUID="7d39c7cd-fa96-45d3-938b-a32abafffd78" CreationDate="2010-12-23T23:28:09.633" UserId="1832" Text="Have you just considered the typical web apps on whatever smartphone you might happen to have?  For instance, Epicurious.com just came out with an iPad/iPhone app where you can view your &quot;recipe box&quot; recipes.  The screen size would be the biggest problem.&#xD;&#xA;&#xD;&#xA;Or, just find a cheap desktop (with a WiFi card) or a laptop and you'll be able to browse whatever sites you want.  I think having a dedicated recipe-finding machine is a bit impractical unless you're constantly cooking... albeit a very cool idea :-)" />
  <row Id="21372" PostHistoryTypeId="2" PostId="10468" RevisionGUID="0b096bec-77b4-4ae0-8a62-3558665fe0ec" CreationDate="2010-12-24T04:35:55.440" UserId="1410" Text="I've just pulled some beetroot out of my garden.&#xD;&#xA;&#xD;&#xA;I've never cooked beetroot before so would love a few suggestions." />
  <row Id="21373" PostHistoryTypeId="1" PostId="10468" RevisionGUID="0b096bec-77b4-4ae0-8a62-3558665fe0ec" CreationDate="2010-12-24T04:35:55.440" UserId="1410" Text="How do i cook beetroot" />
  <row Id="21374" PostHistoryTypeId="3" PostId="10468" RevisionGUID="0b096bec-77b4-4ae0-8a62-3558665fe0ec" CreationDate="2010-12-24T04:35:55.440" UserId="1410" Text="&lt;tips&gt;&lt;cooking&gt;" />
  <row Id="21378" PostHistoryTypeId="2" PostId="10470" RevisionGUID="d02c9cbe-7743-426a-a94e-e5aa4f6e7ae4" CreationDate="2010-12-24T05:13:20.200" UserId="3963" Text="I like them steamed: Steam , unpeeled, for around 35 minutes depending on size. Use paper towel to rub off the peel after it's cooked, and then slice.&#xD;&#xA;&#xD;&#xA;They're very likely to stain your nice towels, clothing, and counter-tops .... a cutting board is recommended." />
  <row Id="21379" PostHistoryTypeId="2" PostId="10471" RevisionGUID="15b9590b-e77e-4ebf-9790-037a370b24d4" CreationDate="2010-12-24T05:17:56.417" UserId="1393" Text="Basically you boil them or roast them until tender, then let them cool and peel them. It is better not to cut or peel them before cooking, they will bleed lots of color and flavor. Some classic things to do with them: puree into a soup called borscht, slice them in a salad (particularly nice with goat cheese), serve as a roasted vegetable like you would a potato or turnip. They especially love dairy products with a little tang such as sour cream, feta cheese, yogurt and so forth." />
  <row Id="21380" PostHistoryTypeId="4" PostId="10468" RevisionGUID="94e823df-a2b3-43a5-b99e-ac5c4490d6fc" CreationDate="2010-12-24T05:30:50.100" UserId="1410" Comment="edited title" Text="How do I cook beetroot" />
  <row Id="21383" PostHistoryTypeId="2" PostId="10473" RevisionGUID="4647af92-7eac-4fc7-940c-53017e283203" CreationDate="2010-12-24T06:24:04.733" UserId="3779" Text="Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup except about three times thicker. When I measure it, a lot tends to get stuck on the spoon (or more often spoons) and then even more gets lost in the bowl I use to measure it. Are there any tricks to measuring thick syrups and other difficult ingredients?" />
  <row Id="21384" PostHistoryTypeId="1" PostId="10473" RevisionGUID="4647af92-7eac-4fc7-940c-53017e283203" CreationDate="2010-12-24T06:24:04.733" UserId="3779" Text="Measuring glucose syrup without wasting it" />
  <row Id="21385" PostHistoryTypeId="3" PostId="10473" RevisionGUID="4647af92-7eac-4fc7-940c-53017e283203" CreationDate="2010-12-24T06:24:04.733" UserId="3779" Text="&lt;measurements&gt;&lt;syrup&gt;" />
  <row Id="21386" PostHistoryTypeId="2" PostId="10474" RevisionGUID="2267b0c2-66d1-41ff-a993-69ddd30bcbea" CreationDate="2010-12-24T10:11:18.080" UserId="3772" Text="Put the bowl on a scale and put the *difficult ingredients* directly from their packaging into the bowl. That way, you don't have to clean up any measuring utilities and waste no ingredients." />
  <row Id="21387" PostHistoryTypeId="2" PostId="10475" RevisionGUID="3ccd5b22-6611-4ee0-bc0f-ed79bc4ab0e2" CreationDate="2010-12-24T11:23:11.220" UserId="1393" Text="Spray whatever you are going to measure it into with pan release (Pam) first. Or if you don't have that, rub it with a tiny amount of vegetable oil. You can do this whether it is the bowl for the scale as eckes rightly mentioned, or a measuring cup. Same trick works with molasses and honey." />
  <row Id="21388" PostHistoryTypeId="2" PostId="10476" RevisionGUID="5dd056ec-0d31-4231-8353-eb0667fb57b7" CreationDate="2010-12-24T12:40:15.240" UserId="2938" Text="I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough tonight so that I could just throw it in the oven tomorrow?" />
  <row Id="21389" PostHistoryTypeId="1" PostId="10476" RevisionGUID="5dd056ec-0d31-4231-8353-eb0667fb57b7" CreationDate="2010-12-24T12:40:15.240" UserId="2938" Text="How can I prepare bread dough to be cooked the next day?" />
  <row Id="21390" PostHistoryTypeId="3" PostId="10476" RevisionGUID="5dd056ec-0d31-4231-8353-eb0667fb57b7" CreationDate="2010-12-24T12:40:15.240" UserId="2938" Text="&lt;preparation&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="21391" PostHistoryTypeId="2" PostId="10477" RevisionGUID="d21fb2d3-89ac-453f-8eb5-f261cf289730" CreationDate="2010-12-24T15:52:28.173" UserId="3348" Text="You will likely find you actually get far better results if you start the dough the night before, because the long, slow rise will build great flavors. Go ahead and make it as normal, let it rise a little bit (1/2 hour maybe) and put the covered bowl in the refrigerator.&#xD;&#xA;&#xD;&#xA;In the morning, pull it out and let it warm up enough to work it. It may take a while depending on how much dough you have. It'll go faster if you move it to a warm bowl instead of the one that's cold from the fridge. &#xD;&#xA;&#xD;&#xA;Once it's warm enough to work, handle it as usual." />
  <row Id="21392" PostHistoryTypeId="2" PostId="10478" RevisionGUID="65fe264d-229b-4473-9ade-72d37e43633d" CreationDate="2010-12-24T15:53:19.003" UserId="3479" Text="Make the bread all the way through.  You can even let the first rise happen.  Drop your yeast to about half.  Oil a bowl, drop in the dough, spin once to get the ball of dough covered with the oil and then put plastic wrap over the bowl, or a damp cloth...and plastic wrap.  Put the bowl in the refrigerator.&#xD;&#xA;&#xD;&#xA;The refrigerator slows down the yeast without killing it, which also increases the flavor of the bread (over night cool low yeast methods for bread are considered the &quot;right&quot; way to make bread).  &#xD;&#xA;&#xD;&#xA;In the morning, pull out the bread, press out any large bubbles, roll it around and let it come to life again.  I usually punch it down one more time and then let it rise in the pan or on a sheet depending on what kind of bread I am making, then bake as normal.&#xD;&#xA;&#xD;&#xA;In your case, because you're doing a stuffed loaf, assuming there is a rise before the stuffing, THAT is the point where you will start the morning.  Everything before the pre-stuff rise, the refrigerator IS the pre-stuff rise, pull it out, let it warm, punch it down, stuff, put in the pan, let rise, bake." />
  <row Id="21393" PostHistoryTypeId="2" PostId="10479" RevisionGUID="0e0c8f2e-4476-4862-aaea-20d6d52bf447" CreationDate="2010-12-24T15:58:29.170" UserDisplayName="Chris" Text="I have made tamales for over 50 years and I learned how to make them from my grandmother. I have changed the recipe and now use Crisco. Whether I make them with lard or Crisco, I ALWAYS add baking powder and salt to help make them fluffy (and so did my grandmother)." />
  <row Id="21395" PostHistoryTypeId="2" PostId="10480" RevisionGUID="0a71b7d9-3dce-4b3e-a683-cb62713cd379" CreationDate="2010-12-24T18:05:47.797" UserDisplayName="user3970" Text="If your truffle mixture happens to curdle all you do is add a splash of boiling water and mix it in. This smooths out the sauce and brings it back to a silky smooth mixture. I have found that whisking the mixture when it has curdled tends to make it worse." />
  <row Id="21396" PostHistoryTypeId="2" PostId="10481" RevisionGUID="63ef1834-fefb-4b17-831a-7ecb331622a2" CreationDate="2010-12-24T18:44:11.090" UserId="3308" Text="Well, that's my question. Can you sharpen a ceramic knife?" />
  <row Id="21397" PostHistoryTypeId="1" PostId="10481" RevisionGUID="63ef1834-fefb-4b17-831a-7ecb331622a2" CreationDate="2010-12-24T18:44:11.090" UserId="3308" Text="Can you sharpen a ceramic knife?" />
  <row Id="21398" PostHistoryTypeId="3" PostId="10481" RevisionGUID="63ef1834-fefb-4b17-831a-7ecb331622a2" CreationDate="2010-12-24T18:44:11.090" UserId="3308" Text="&lt;knives&gt;&lt;maintenance&gt;" />
  <row Id="21399" PostHistoryTypeId="2" PostId="10482" RevisionGUID="466a92e4-d25b-4f96-a0a8-d54521f20b5c" CreationDate="2010-12-24T18:59:23.250" UserId="3169" Text="Another option is to get one of the plunger type measuring cups.  Once you push out the ingredient, you can use a spatula or spoon to scrape the end of the spatula.   This works great for honey, molasses, syrup etc.  &#xD;&#xA;&#xD;&#xA;http://www.thinkgeek.com/homeoffice/kitchen/b78b/?cpg=froogle" />
  <row Id="21400" PostHistoryTypeId="2" PostId="10483" RevisionGUID="5eda01ef-252a-48d4-b6ed-8c0be168158a" CreationDate="2010-12-24T19:02:56.180" UserId="3169" Text="Ceramic blades can only be sharpened against something that is harder than it is.  I would recommend sending it back to the manufacturer for sharpening if needed.  Typically it is done using a very hard abrasive wheel because of the risk of the blade breaking, you do not want to do this without proper safety equipment. " />
  <row Id="21401" PostHistoryTypeId="2" PostId="10484" RevisionGUID="7298df8d-4185-4cd5-9f52-397d6c5af0ae" CreationDate="2010-12-24T21:13:08.277" UserId="3418" Text="In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly unappealing.&#xD;&#xA;&#xD;&#xA;I can't remove it with soap, and my fingernail has no effect. I can't even feel it, so it doesn't seem like buildup. What causes this, does it adversely affect health or water taste, and is there a way to remove it or improve this teakettle?&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/pzWC8.jpg" />
  <row Id="21402" PostHistoryTypeId="1" PostId="10484" RevisionGUID="7298df8d-4185-4cd5-9f52-397d6c5af0ae" CreationDate="2010-12-24T21:13:08.277" UserId="3418" Text="What causes the black discoloration on this plastic electric teakettle?" />
  <row Id="21403" PostHistoryTypeId="3" PostId="10484" RevisionGUID="7298df8d-4185-4cd5-9f52-397d6c5af0ae" CreationDate="2010-12-24T21:13:08.277" UserId="3418" Text="&lt;cleaning&gt;&lt;kettle&gt;" />
  <row Id="21404" PostHistoryTypeId="2" PostId="10485" RevisionGUID="6ad44c42-f021-4bff-8426-6a3ff52588e9" CreationDate="2010-12-24T21:19:33.593" UserId="3945" Text="See [this previous post][1] that explains how to clean an electric kettle. The suggestions include boiling citric acid, vinegar, or descaling solution in the teapot.&#xD;&#xA;&#xD;&#xA;Presumably these are impurities from the water that have solidified on the plastic. It is possible that the lack of texture that you mention is because the impurities have bonded with the plastic.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/1282/how-to-clean-an-electric-kettle" />
  <row Id="21405" PostHistoryTypeId="2" PostId="10486" RevisionGUID="5b8ec7a2-2a89-416e-92df-d05401e26218" CreationDate="2010-12-25T01:15:38.720" UserId="3479" Text="Can't help you with this sauce in particular, but I can give you how I would approach it and maybe that will help you.&#xD;&#xA;&#xD;&#xA;First, have some of the original around so that you can test against it.  Testing against your memory will never work, although you may get some great results anyway.  It just won't match the original.&#xD;&#xA;&#xD;&#xA;Second, take good notes of each attempt.  You're going to be working in one of two ways to create the recipe, either method requiring excellent notes if you are going to duplicate your success once you achieve it.&#xD;&#xA;&#xD;&#xA;Third step you're doing right.  What are the predominant flavors?  What is the base, most likely?  In this case you've identified soy as the base, and then sweet, acid and ginger.  Ginger is fine (although you will have to decide if it tastes like fresh or ground), but the others are too vague.  What could the sweet and the acid be?  When you are trying to duplicate something, think of the cuisine.  In this case we are talking Asian (although commercial Asian) so the sweet could be Mirin and the acid is most likely rice wine vinegar which is a mild vinegar.  The Mirin would be a sure thing if this were not commercial Asian...odds are it is just white sugar and it only seems mild because the vinegar is mild.&#xD;&#xA;&#xD;&#xA;Now you get to choose which method you want to work with.  You can make several small batches, changing things with each batch, or you can make a single progressive batch, modifying as you go.  If this was a baked good, you'd have no choice but to do each batch separately, but since this is a dipping sauce, you can modify a base batch slightly to get to where you want to be, and is how I would approach this.&#xD;&#xA;&#xD;&#xA;Start with your base (soy sauce) and pick an amount that is reasonable.  Since this is a dipping sauce I'd probably start with a quarter cup.  Not too much, but not so little that I have to measure 1/16th of a teaspoon of the ginger, say.  Taste the original sauce, taste the soy sauce.  If the soy sauce is WAY stronger than the original sauce, they probably added some water to it.  If needed, add water to your experiment, measuring and writing down each addition, until it seems a little stronger than the original. &#xD;&#xA;&#xD;&#xA;Now go for the next major taste, probably the vinegar.  Add a little at a time (measure, write down) until the basic acidity is right, maybe a little shy.  Now balance the acid with the sugar (or Mirin) a little at a time, tasting yours and the original until they are close.  &#xD;&#xA;&#xD;&#xA;Now add your top notes (ginger and sesame oil).  You should at this point be close, and can adjust.  If you put in too much of something (say the ginger) you will need to add a proportional amount of everything else to bring it back to balance.  This is why you wrote EVERYTHING down...you did, didn't you?&#xD;&#xA;&#xD;&#xA;In the end you should have a batch larger than you wanted, but you'll know everything that went into it.  Look at your actual amounts.  Readjust all of the amounts to be something that you might actually make.  If, for instance, you needed 1/8th of a teaspoon of grated ginger to make this taste right and you know you'll never get that right again, multiply everything by four, so you can do your ginger at 1/2 teaspoon.  It's all about proportions at this point.&#xD;&#xA;&#xD;&#xA;If, by the way, you wanted to do this as separate batches, you'd do the first batch as described above.  Decide what is off (too much sesame oil? too much vinegar?) and rewrite the amounts the way you think the next batch should be and then make it.  &#xD;&#xA;&#xD;&#xA;By the way, if you believe that you didn't have enough of an item, you can always add it to the current batch to see if you were right.  Not enough? Try adding it to the current batch.  Too much? Either adjust the amount for the next batch OR using the progressive method above, adjust the other ingredients to bring things into balance and then proceed.&#xD;&#xA;&#xD;&#xA;Note that in all cases I add less than I think I needed to get close, then sneak up on the amount.  Once you go past any amount, you have to do a more major adjustment.&#xD;&#xA;&#xD;&#xA;And measure and write.  You will NOT remember the amount.  Really.&#xD;&#xA;&#xD;&#xA;And, finally, have fun.  You may come up with something even better." />
  <row Id="21406" PostHistoryTypeId="6" PostId="10468" RevisionGUID="5333fda6-3400-417c-ab1e-dfa709ba6fab" CreationDate="2010-12-25T01:28:11.370" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;beets&gt;" />
  <row Id="21407" PostHistoryTypeId="6" PostId="10481" RevisionGUID="36f8b2d0-16e5-46d3-9efa-2f6ccb8badc9" CreationDate="2010-12-25T01:29:36.970" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;maintenance&gt;" />
  <row Id="21408" PostHistoryTypeId="6" PostId="10484" RevisionGUID="a32b3f66-356a-486f-acb2-acf6f8ad3cb9" CreationDate="2010-12-25T01:29:52.353" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;kettle&gt;" />
  <row Id="21409" PostHistoryTypeId="6" PostId="10457" RevisionGUID="2bfff50d-e124-40c5-85fd-c3ac7249b7ed" CreationDate="2010-12-25T01:31:21.150" UserId="41" Comment="edited tags" Text="&lt;flour&gt;&lt;mexican-cuisine&gt;&lt;tortilla&gt;&lt;flour-tortilla&gt;" />
  <row Id="21410" PostHistoryTypeId="2" PostId="10487" RevisionGUID="ac8ee3a6-4df7-4039-96c3-a7dbea290edb" CreationDate="2010-12-25T01:55:35.937" UserId="3974" Text="I also have problems with eggs especially sticking to my cast iron.  I have found that making sure there is enough hot oil in the pan before putting the eggs in helps, as does cooking the eggs at a lower heat." />
  <row Id="21411" PostHistoryTypeId="2" PostId="10488" RevisionGUID="9a5ddf96-f497-4f35-a572-c9932752c817" CreationDate="2010-12-25T03:02:36.193" UserId="67" Text="Besides the methods already mentioned, you can also measure by displacement if you're working with volumetric measurements and one of the other ingredients to be added at the same time is a liquid -- use a measuring cup large (and precise) enough for both measurements, add the liquid first, then add the stickly item until the liquid is pushed up to the measurement necessary for them both together.&#xD;&#xA;&#xD;&#xA;Of course, if the sticky item floats, then you'll need to push it down with something.  If there's a lot of liquid vs. the sticky item, you can always just use some of the liquid, so you can use a small enough measuing device with precise enough markings." />
  <row Id="21412" PostHistoryTypeId="2" PostId="10489" RevisionGUID="3334256e-c57c-4830-9dd0-ee2b77253ddd" CreationDate="2010-12-25T06:34:06.693" UserId="3975" Text="Does salt have any effect on the texture of doughs?&#xD;&#xA;&#xD;&#xA;My mother in law has gone on an ultra low salt kick and has taken to not putting salt in ANYTING. This includes her pierogi dough (you know the potato &amp; often cheese filled dumplings common to eastern European peasant cooking).&#xD;&#xA;&#xD;&#xA;I've noticed that her pierogi seems tougher (like she's re-rolled the dough, which over works the dough and as I under stand makes more gluten) without the salt than it used to be with it. It's a rather simple dough: flour, water, vegetable oil and salt. I imagine I'd get the same effect with a pie crust as well.&#xD;&#xA;&#xD;&#xA;Is the salt inhibiting the gluten formation or doing something else or am just imagining this effect?" />
  <row Id="21413" PostHistoryTypeId="1" PostId="10489" RevisionGUID="3334256e-c57c-4830-9dd0-ee2b77253ddd" CreationDate="2010-12-25T06:34:06.693" UserId="3975" Text="Is salt important to the texture of dough" />
  <row Id="21414" PostHistoryTypeId="3" PostId="10489" RevisionGUID="3334256e-c57c-4830-9dd0-ee2b77253ddd" CreationDate="2010-12-25T06:34:06.693" UserId="3975" Text="&lt;baking&gt;&lt;cooking-techniques&gt;&lt;salt&gt;&lt;dough&gt;&lt;technique&gt;" />
  <row Id="21415" PostHistoryTypeId="2" PostId="10490" RevisionGUID="afcdf425-31fc-4739-83bc-810b16fac05c" CreationDate="2010-12-25T06:42:26.283" UserId="3975" Text="Quite often pierogi doughs are vegan, especially if you are making the peirogies for X-mas eve (where in many sects, you don't eat meat the on X-mas eave, and fish is not considered a meat).&#xD;&#xA;&#xD;&#xA;    2 cups flour&#xD;&#xA;    ~1/2 cup warm water&#xD;&#xA;    1/4 cup vegetable oil&#xD;&#xA;    1 teaspoon salt &#xD;&#xA;&#xD;&#xA;    Mix all together, and give it a little knead to make it consistent, but no &#xD;&#xA;    more - otherwise you'll make the dough tough&#xD;&#xA;&#xD;&#xA;The you roll out the dough, cut circles with a large mouth jar or a glass, stuff and pinch closed. Boil till dough is cooked or par-boil and then fry in a pan. Add onions, butter and bacon to taste." />
  <row Id="21416" PostHistoryTypeId="2" PostId="10491" RevisionGUID="4afb4652-1e62-45ed-ba86-b797c57241cf" CreationDate="2010-12-25T08:43:45.460" UserDisplayName="sarah" Text="This is a well-known 'thing' with onions and the solution is this: &#xD;&#xA;&#xD;&#xA;Salt them lightly before storing. (You can compensate by modifying the salt in the dish you're going to use them in.) I'm sure it has a scientific basis, but I don't know it - Mediterranean housewives have known this for hundreds of years. Good luck." />
  <row Id="21417" PostHistoryTypeId="2" PostId="10492" RevisionGUID="c73f05b0-e6c4-4911-b597-651975705ac2" CreationDate="2010-12-25T10:53:33.977" UserId="3234" Text="Salt toughens gluten and makes the dough less sticky.  So with that said, it would make it much easier to work in too much flour and make the pierogi dough more dense.  Do a search on the following page for &quot;biscuit&quot; and read the few paragraphs before.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;http://www.saltinstitute.org/Articles-references/References-on-salt-use/References-on-salt-use/References-on-salt-in-food" />
  <row Id="21418" PostHistoryTypeId="2" PostId="10493" RevisionGUID="903e243e-0961-4417-817e-734ba7190b4c" CreationDate="2010-12-25T13:19:08.983" UserDisplayName="Karen" Text="Bragg's Liquid Aminos contains soy [I had been looking into it for similar purposes]. I'd been thinking [before I found the coconut amino acids] about attempting to make a sauce by sauteing and pureeing mushrooms [with sesame oil, but not too much, as I find it can be too strongly dominant in a flavour profile of a dish if I'm not quite careful] and thinning it a bit with water.  Another idea I'd kicked around was getting a dark smokey flavour from strongly [not time based (can get bitter), but adding more tea than usual] brewing smokey Lapsang Souchong and then reducing it into a thicker sauce." />
  <row Id="21419" PostHistoryTypeId="5" PostId="10489" RevisionGUID="68587bb9-f4a6-4604-bb13-fd02e47d8b7d" CreationDate="2010-12-25T14:11:44.183" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="Does salt have any effect on the texture of doughs?&#xD;&#xA;&#xD;&#xA;My mother in law has gone on an ultra low salt kick and has taken to not putting salt in *anything*. This includes her pierogi dough (you know the potato &amp; often cheese filled dumplings common to eastern European peasant cooking).&#xD;&#xA;&#xD;&#xA;I've noticed that her pierogi seems tougher (like she's re-rolled the dough, which over works the dough and as I under stand makes more gluten) without the salt than it used to be with it. It's a rather simple dough: flour, water, vegetable oil and salt. I imagine I'd get the same effect with a pie crust as well.&#xD;&#xA;&#xD;&#xA;Is the salt inhibiting the gluten formation or doing something else or am just imagining this effect?" />
  <row Id="21420" PostHistoryTypeId="4" PostId="10489" RevisionGUID="68587bb9-f4a6-4604-bb13-fd02e47d8b7d" CreationDate="2010-12-25T14:11:44.183" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="Is salt important to the texture of dough?" />
  <row Id="21421" PostHistoryTypeId="6" PostId="10489" RevisionGUID="68587bb9-f4a6-4604-bb13-fd02e47d8b7d" CreationDate="2010-12-25T14:11:44.183" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;salt&gt;&lt;dough&gt;" />
  <row Id="21422" PostHistoryTypeId="6" PostId="5359" RevisionGUID="b5f72f2f-2eea-4e6b-ae08-2e94206c983d" CreationDate="2010-12-25T14:13:01.330" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;dumplings&gt;" />
  <row Id="21423" PostHistoryTypeId="2" PostId="10494" RevisionGUID="a76ac19c-629b-4705-8ec4-9c2902183b8d" CreationDate="2010-12-25T15:50:17.897" UserId="41" Text="I was reminded of this curiosity just moments ago when I got a craving for coffee and couldn't find any normal coffee beans/grounds (owing to the fact that I don't normally drink coffee at home anymore).&#xD;&#xA;&#xD;&#xA;I unwittingly purchased this so-called espresso coffee at a supermarket in the heart of the Italian district here, and most of the writing on it is Italian; I didn't even realize my mistake until after I had used it three or four times to brew normal coffee and saw, in very tiny letters, the words &quot;espresso coffee&quot; written on one of the sides.&#xD;&#xA;&#xD;&#xA;So I shelved that coffee until today; even though it seemed fine, I figured I might have been using it inappropriately.  After my act of desperation today I decided to look this up.  [According to Wikipedia:][1]&#xD;&#xA;&#xD;&#xA;&gt; Espresso is not a specific bean or roast level; it is a coffee brewing method. Any bean or roasting level can be used to produce authentic espresso and different beans have unique flavor profiles lending themselves to different roasting levels and styles.&#xD;&#xA;&#xD;&#xA;This is what I had always believed.  The answer to [What factors lead to rich crema on espresso?][2] does hint at a possible difference, though: It says that darker roasts are better for producing crema.  However, the coffee I have does not seem to be *particularly* dark a roast; it's dark, but I've had &quot;normal&quot; coffee that was darker.&#xD;&#xA;&#xD;&#xA;Needless to say, I'm a little confused, and the internet is helping me a whole lot.  Maybe it's because the caffeine hasn't kicked in yet.&#xD;&#xA;&#xD;&#xA;Is there an appreciable difference between coffee beans or coffee grounds labeled as &quot;espresso coffee&quot; and plain, ordinary coffee?  If so, what is it?&#xD;&#xA;&#xD;&#xA;Perhaps more importantly, is espresso coffee suitable for use in a normal coffee maker or press?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Espresso&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/5900/41" />
  <row Id="21424" PostHistoryTypeId="1" PostId="10494" RevisionGUID="a76ac19c-629b-4705-8ec4-9c2902183b8d" CreationDate="2010-12-25T15:50:17.897" UserId="41" Text="What is the difference between ordinary coffee and espresso coffee?" />
  <row Id="21425" PostHistoryTypeId="3" PostId="10494" RevisionGUID="a76ac19c-629b-4705-8ec4-9c2902183b8d" CreationDate="2010-12-25T15:50:17.897" UserId="41" Text="&lt;coffee&gt;" />
  <row Id="21427" PostHistoryTypeId="5" PostId="9077" RevisionGUID="67afabd6-3482-43f7-aee8-a3050ea5bb11" CreationDate="2010-12-25T15:53:46.690" UserId="41" Comment="Redacted speculative nutrition/diet impliciations" Text="When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to consume more salt (or sodium)?" />
  <row Id="21428" PostHistoryTypeId="4" PostId="9077" RevisionGUID="67afabd6-3482-43f7-aee8-a3050ea5bb11" CreationDate="2010-12-25T15:53:46.690" UserId="41" Comment="Redacted speculative nutrition/diet impliciations" Text="Does the use of kosher salt vs. table salt lead to a higher overall sodium intake?" />
  <row Id="21429" PostHistoryTypeId="6" PostId="9077" RevisionGUID="67afabd6-3482-43f7-aee8-a3050ea5bb11" CreationDate="2010-12-25T15:53:46.690" UserId="41" Comment="Redacted speculative nutrition/diet impliciations" Text="&lt;salt&gt;&lt;nutrition&gt;&lt;kosher-salt&gt;" />
  <row Id="21433" PostHistoryTypeId="6" PostId="5343" RevisionGUID="bb67885b-2b19-4b96-b073-9aaef0c504c9" CreationDate="2010-12-25T15:55:00.463" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;microwave&gt;&lt;nutrition&gt;" />
  <row Id="21438" PostHistoryTypeId="6" PostId="7167" RevisionGUID="c30e9bfe-1e9d-4690-bd63-9fb50561f707" CreationDate="2010-12-25T15:58:53.237" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cleaning&gt;" />
  <row Id="21439" PostHistoryTypeId="6" PostId="6899" RevisionGUID="2f23958f-43f3-4263-a162-9f8c17f181d4" CreationDate="2010-12-25T15:59:37.277" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;" />
  <row Id="21441" PostHistoryTypeId="6" PostId="6569" RevisionGUID="b5e69ded-10da-448f-8d07-a279733521ea" CreationDate="2010-12-25T16:00:17.557" UserId="41" Comment="edited tags" Text="&lt;nutrition&gt;&lt;deep-frying&gt;" />
  <row Id="21442" PostHistoryTypeId="6" PostId="6446" RevisionGUID="faca28c9-2b5b-4e02-83c8-356af51ccf3a" CreationDate="2010-12-25T16:00:35.513" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;sous-vide&gt;" />
  <row Id="21443" PostHistoryTypeId="6" PostId="6148" RevisionGUID="f53eb8e5-ce00-4bae-8883-010402cce809" CreationDate="2010-12-25T16:01:03.263" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;frying&gt;&lt;oil&gt;" />
  <row Id="21444" PostHistoryTypeId="6" PostId="5345" RevisionGUID="23afecfd-8421-4377-aa33-8723060caa05" CreationDate="2010-12-25T16:01:45.807" UserId="41" Comment="edited tags" Text="&lt;allergy&gt;&lt;nuts&gt;" />
  <row Id="21445" PostHistoryTypeId="6" PostId="5265" RevisionGUID="0385a127-b554-4bd6-a15d-692e9f4aa94c" CreationDate="2010-12-25T16:02:24.730" UserId="41" Comment="edited tags" Text="&lt;allergy&gt;&lt;gluten-free&gt;" />
  <row Id="21453" PostHistoryTypeId="6" PostId="4812" RevisionGUID="32a4e68a-f49d-46c3-b715-123e4c0bc886" CreationDate="2010-12-25T16:22:02.710" UserId="41" Comment="edited tags" Text="&lt;knives&gt;&lt;knife-skills&gt;&lt;chinese-cuisine&gt;" />
  <row Id="21454" PostHistoryTypeId="6" PostId="2770" RevisionGUID="3545dc1b-6cae-4906-87c5-4e7571e18143" CreationDate="2010-12-25T16:22:27.793" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;flavor&gt;" />
  <row Id="21457" PostHistoryTypeId="6" PostId="6497" RevisionGUID="29ac1459-4a67-4cc2-9542-e2bd31b49295" CreationDate="2010-12-25T16:31:30.717" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;cheese&gt;&lt;microwave&gt;&lt;omelette&gt;" />
  <row Id="21458" PostHistoryTypeId="5" PostId="301" RevisionGUID="9ad158b1-792e-4071-98cf-bfc21f257553" CreationDate="2010-12-25T16:35:15.890" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?" />
  <row Id="21459" PostHistoryTypeId="4" PostId="301" RevisionGUID="9ad158b1-792e-4071-98cf-bfc21f257553" CreationDate="2010-12-25T16:35:15.890" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="What vegan substitutes are available for cheese?" />
  <row Id="21460" PostHistoryTypeId="6" PostId="301" RevisionGUID="9ad158b1-792e-4071-98cf-bfc21f257553" CreationDate="2010-12-25T16:35:15.890" UserId="41" Comment="added 81 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;vegan&gt;" />
  <row Id="21461" PostHistoryTypeId="11" PostId="301" RevisionGUID="cc0d906d-3813-468b-9b56-f93b61a3bb70" CreationDate="2010-12-25T16:37:22.533" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21494" PostHistoryTypeId="2" PostId="10495" RevisionGUID="323330f4-d60a-4502-abb5-6022faed9a3a" CreationDate="2010-12-25T17:14:58.243" UserId="3479" Text="It IS the roast that is the difference.  The only real difference in the beans is that some beans taste better at a higher roast than others, so they are more appropriate for espresso.  Your Italian grocery coffee company may be using the espresso label for marketing purposes, but in general, espresso coffee beans can be the same beans that are used for &quot;regular&quot; coffee, but roasted to a French or Italian roast level, which is darker than City or Full City.&#xD;&#xA;&#xD;&#xA;Since the advent of Starbucks, many roasts are much darker than they used to be.  Dunkin' Donuts coffee, which is a Full City roast, used to be the norm, but now a French seems to be what you can buy.  &#xD;&#xA;&#xD;&#xA;I roast my own coffee and take it to just into the second crack which is, generally, a Full City roast...a point where the character of the coffee predominates rather than the flavor of the roast.  There is more information about roasts at &lt;a href=&quot;http://www.sweetmarias.com/roasting-VisualGuideV2.php&quot;&gt;Sweet Marias where I buy my green beans&lt;/a&gt;, and reading through the site will give you way more of a coffee education than you probably ever wanted. &#xD;&#xA;&#xD;&#xA;So, yes, you can use the coffee you have to make brewed coffee.  It will probably be roastier than you would normally have, unless it is just a marketing ploy, in which case it will taste normal.  Consider how long you have had this coffee; if it has been shelved for a while &quot;normal&quot; probably won't be all that great, since freshly roasted coffee is, generally, way better than old coffee.  But as long as the oils aren't rancid, it is more likely just going to be bland.&#xD;&#xA;" />
  <row Id="21520" PostHistoryTypeId="2" PostId="10496" RevisionGUID="aae5dfe9-4574-41c8-85f1-0da6e8784a43" CreationDate="2010-12-25T17:31:16.673" UserId="1670" Text="Espresso is a preparation method in which high pressure, steam is forced through tightly packed, finely ground coffee. As Doug mentions, it works best with very darkly roasted beans, and coffee sold as &quot;espresso&quot; will generally be prepared that way. Likewise espresso works best with a fine grind and pre-ground coffee described as &quot;espresso&quot; will come that way.&#xD;&#xA;&#xD;&#xA;You can use the same beans to prepare drip coffee, though you risk getting a somewhat bitter brew. Also the fine grind means that a paper filter will work better than a perforated metal sieve. I recommend adding the water is small increments so you don't leave water sitting on the ground for a long time.&#xD;&#xA;&#xD;&#xA;The couple of times I've tried beans prepared for espresso in a french press I've gotten a harsh and bitter cup of joe, so I don't recommend it." />
  <row Id="21521" PostHistoryTypeId="5" PostId="10489" RevisionGUID="11671b73-5e03-46d1-bb6e-e65a8dea5fa8" CreationDate="2010-12-25T18:56:48.360" UserId="3975" Comment="fixed a couple of typos" Text="Does salt have any effect on the texture of doughs?&#xD;&#xA;&#xD;&#xA;My mother in law has gone on an ultra low salt kick and has taken to not putting salt in *anything*. This includes her pierogi dough (you know the potato &amp; often cheese filled dumplings common to eastern European peasant cooking).&#xD;&#xA;&#xD;&#xA;I've noticed that her pierogi dough seems tougher (like she's re-rolled the dough, which over works the dough and as I under stand makes more gluten) without the salt that used to be with it. It's a rather simple dough: flour, water, vegetable oil and salt. I imagine I'd get the same effect with a pie crust as well.&#xD;&#xA;&#xD;&#xA;Is the salt inhibiting the gluten formation or doing something else or am just imagining this effect?" />
  <row Id="21524" PostHistoryTypeId="4" PostId="10494" RevisionGUID="5776c596-afff-4f6d-aad1-805627686daa" CreationDate="2010-12-25T23:10:39.210" UserId="41" Comment="edited title" Text="What is the difference between coffee grinds/beans labeled as &quot;espresso coffee&quot; and ordinary coffee?" />
  <row Id="21526" PostHistoryTypeId="2" PostId="10498" RevisionGUID="50258406-806b-4569-9baa-c0b26cd5edfa" CreationDate="2010-12-26T02:06:11.380" UserId="3984" Text="There are two aspects to making a ground roast coffee for espresso -- the grind and the roast!&#xD;&#xA;&#xD;&#xA;As you observed, the roast is dark but not the darkest roast one can find.  It's not as dark as what (in the US) is called Italian roast, and certainly less dark than what here we call French roast.&#xD;&#xA;&#xD;&#xA;The grind is not a coarse one, but in my experience the &quot;espresso grind&quot; that one sees on various coffee grinders is too fine for the best cup.  If there were to be a problem making a normal pot of coffee with &quot;espresso coffee&quot;, most likely it would be that the grind is too fine (powdery) for your normal method of brewing.  Paper filters would likely eliminate any actual dregs showing up in the bottom of your cup, but methods like the coffee press or brewing through one of the metallic coated reusable filters is apt to produce a certain amount of dregs.  When I have my espresso coffee ground (from the roasted beans), I ask the setting be a couple of notches coarser than the &quot;espresso&quot; setting on the machine.&#xD;&#xA;&#xD;&#xA;One last observation has to do with the beans.  In days gone by it was thought that blending in a robusta variety of coffee produced a better &quot;crema&quot; than pure Arabica beans.  I have my doubts about this, as robusta tends to be cheaper and there may have been an element of self-serving marketing in that trend.  In any case I'm not enough of a coffee gourmet to judge the &quot;crema&quot; of pure Arabica as being in any way inferior.&#xD;&#xA;" />
  <row Id="21527" PostHistoryTypeId="2" PostId="10499" RevisionGUID="f3b1fb89-7e1e-477f-81bf-78d58c7a8bd9" CreationDate="2010-12-26T02:32:28.287" UserId="218" Text="So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it *is* possible.&#xD;&#xA;&#xD;&#xA;However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.&#xD;&#xA;&#xD;&#xA;So, in conclusion, you can do it, but I don't know why you'd want to." />
  <row Id="21528" PostHistoryTypeId="5" PostId="663" RevisionGUID="fa41f1ca-741c-4bee-b291-3974d6f19c3a" CreationDate="2010-12-26T11:51:57.053" UserId="176" Comment="spello" Text="Pretty much same as all else.&#xD;&#xA;Wash with only a brush and hot water (while the pan is still hot) to get residue out.&#xD;&#xA;&#xD;&#xA;Except when I have fried something that will leave a taste, like fat fish (salmon, herring or similar). &#xD;&#xA;Then I also use dish-washing liquid along with the brush.&#xD;&#xA;&#xD;&#xA;Dry off on the stove after cleaning with water. &#xD;&#xA;&#xD;&#xA;The thing to remember is that cast iron will contain small hollows which should contain fat. Otherwise everything will just burn. Feel with a finger if it &quot;feels&quot; fat. Otherwise pour on some cooking oil and let it simmer in low heat for a while. Swipe off excess with a paper towel.&#xD;&#xA;&#xD;&#xA;/L" />
  <row Id="21529" PostHistoryTypeId="2" PostId="10500" RevisionGUID="4dd13c5a-fc8d-4156-badd-4a40b732956e" CreationDate="2010-12-26T14:41:51.743" UserId="1899" Text="Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniques I've seen involve oil and salt and cooking that for a bit and then wiping it out. Is this necessary? Do I need to do it every time I use the pan? Are there other techniques that you folks use? I had never heard  of this for stainless steel, but I want to make sure I'm taking care of the pan correctly.&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="21530" PostHistoryTypeId="1" PostId="10500" RevisionGUID="4dd13c5a-fc8d-4156-badd-4a40b732956e" CreationDate="2010-12-26T14:41:51.743" UserId="1899" Text="Do I need to season a stainless steel saute pan?" />
  <row Id="21531" PostHistoryTypeId="3" PostId="10500" RevisionGUID="4dd13c5a-fc8d-4156-badd-4a40b732956e" CreationDate="2010-12-26T14:41:51.743" UserId="1899" Text="&lt;equipment&gt;&lt;seasoning&gt;" />
  <row Id="21532" PostHistoryTypeId="2" PostId="10501" RevisionGUID="8bb6a6f6-f6ed-4662-b124-697bfef0d0dc" CreationDate="2010-12-26T15:23:04.197" UserId="67" Text="I've never heard of doing anything other than giving it a good cleaning, as you would with any new item before first use.&#xD;&#xA;&#xD;&#xA;I've only heard of seasoning used for cast iron and carbon steel, not for stainless steel.  Looking online, I did find [instructions for seasoning stainless steel][1], but I'd be inclined to look at the paperwork that came with the pan -- if the manufacturer recommends doing something, follow their instructions.  If they don't, just give it a good wash.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.overstock.com/guides/How-to-Season-Stainless-Steel-Pans" />
  <row Id="21533" PostHistoryTypeId="2" PostId="10502" RevisionGUID="dd12ef0c-951f-491e-8011-26296423aa1b" CreationDate="2010-12-26T15:28:32.407" UserId="2939" Text="This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time. &#xD;&#xA;&#xD;&#xA;It needs to be peeled before cooking, which I did rapidly and with a bowl of water nearby, as per advice on various internet sites.  However, it still left an unpleasant, sticky, orange sap over my hands and the utensils.  It lasts for a long time and is very difficult to remove.  &#xD;&#xA;&#xD;&#xA;What is the best way to prepare salsify to minimise the amount of sap??" />
  <row Id="21534" PostHistoryTypeId="1" PostId="10502" RevisionGUID="dd12ef0c-951f-491e-8011-26296423aa1b" CreationDate="2010-12-26T15:28:32.407" UserId="2939" Text="How to prepare salsify (schwarzwurzeln) to minimise sap?" />
  <row Id="21535" PostHistoryTypeId="3" PostId="10502" RevisionGUID="dd12ef0c-951f-491e-8011-26296423aa1b" CreationDate="2010-12-26T15:28:32.407" UserId="2939" Text="&lt;preparation&gt;&lt;vegetables&gt;" />
  <row Id="21536" PostHistoryTypeId="2" PostId="10503" RevisionGUID="f944110d-1f90-4037-93fc-733d8710eaab" CreationDate="2010-12-26T16:54:05.623" UserDisplayName="daniel" Text="I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolate chip cookie recipe which calls for melted butter, I could not use browned butter? Will the fats react differently in the baking process?" />
  <row Id="21537" PostHistoryTypeId="1" PostId="10503" RevisionGUID="f944110d-1f90-4037-93fc-733d8710eaab" CreationDate="2010-12-26T16:54:05.623" UserDisplayName="daniel" Text="Browned butter + roasted flour = baking magic?" />
  <row Id="21538" PostHistoryTypeId="3" PostId="10503" RevisionGUID="f944110d-1f90-4037-93fc-733d8710eaab" CreationDate="2010-12-26T16:54:05.623" UserDisplayName="daniel" Text="&lt;butter&gt;&lt;baking-substitutions&gt;" />
  <row Id="21539" PostHistoryTypeId="2" PostId="10504" RevisionGUID="ecec2e3d-693c-484b-b509-346656621615" CreationDate="2010-12-26T17:21:14.657" UserId="3987" Text="Take bright-red ground beef and put it in a freezer for a few days.  After&#xD;&#xA;taking it out and letting it thaw, it looks fairly red on the outside, but brown&#xD;&#xA;on the inside. Why is that?&#xD;&#xA;&#xD;&#xA;From the answers to [this question][1],&#xD;&#xA;I understand that fresh beef initially becomes bright-red upon exposure to oxygen, and&#xD;&#xA;then browns after long-exposure to oxygen.&#xD;&#xA;&#xD;&#xA;I also understand that oxygen can pass through the plastic packaging.&#xD;&#xA;&#xD;&#xA;What I don't understand is why the the ground beef on the inside turns brown&#xD;&#xA;before the outside? If oxygen is the cause of browning, shouldn't the opposite happen?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3111/is-ground-minced-beef-bad-if-it-turns-brown-in-the-fridge" />
  <row Id="21540" PostHistoryTypeId="1" PostId="10504" RevisionGUID="ecec2e3d-693c-484b-b509-346656621615" CreationDate="2010-12-26T17:21:14.657" UserId="3987" Text="Beef: Red on the outside, brown on the inside" />
  <row Id="21541" PostHistoryTypeId="3" PostId="10504" RevisionGUID="ecec2e3d-693c-484b-b509-346656621615" CreationDate="2010-12-26T17:21:14.657" UserId="3987" Text="&lt;ground-beef&gt;" />
  <row Id="21542" PostHistoryTypeId="2" PostId="10505" RevisionGUID="1ef59c03-e7cd-402b-bf0d-60e4c7641346" CreationDate="2010-12-26T17:53:20.770" UserId="3630" Text="When freshly slaughtered meat is cut into steaks, the muscle tissue comes into contact with oxygen in the air. The myoglobin in the meat binds this oxygen, forming oxymyoglobin and giving the meat a red color. However, if fresh meat sits for a period of time, generally over the course of several days, the structure of the myoglobin changes. The iron molecule in the middle is oxidized from its ferrous to ferric form and a different complex is formed called metmyoglobin. This compound turns the raw meat a brown color. The meat is usually still safe to eat when cooked, but the brown, unappealing color turns off most consumers. To avoid having your fresh meat turn brown, use it as soon as possible after purchasing it.&#xD;&#xA;" />
  <row Id="21543" PostHistoryTypeId="2" PostId="10506" RevisionGUID="195b6084-d959-404b-b986-8c08a3b9cd51" CreationDate="2010-12-26T18:57:29.027" UserId="1393" Text="You can absolutely do this. I do it in &lt;a href=&quot;http://www.herbivoracious.com/2009/04/best-cornbread-ever.html&quot;&gt;brown-butter cornbread&lt;/a&gt;, for example. A good trick to boost the flavor even farther is to add non-fat milk powder to the butter as it browns, to supply even more protein for the Maillard reactions." />
  <row Id="21544" PostHistoryTypeId="2" PostId="10507" RevisionGUID="d87d51f9-b943-4805-b84a-fff67e5decef" CreationDate="2010-12-26T20:18:32.177" UserId="1816" Text="If your recipe calls for softened but not melted butter, make sure to cool the butter until it is softened again so that the air bubble network from the creaming method can re-form.  The creaming method doesn't work with melted butter, browned or otherwise. &#xD;&#xA;&#xD;&#xA;Using a tip from America's Test Kitchen I've also done cookies calling for softened butter with melted browned butter and two extra egg yolks, where this makes the cookies chewier and less cakey." />
  <row Id="21545" PostHistoryTypeId="2" PostId="10508" RevisionGUID="46b4543e-e265-4fb3-964b-e05dac2334e0" CreationDate="2010-12-26T21:14:37.307" UserId="3203" Text="For the family home kitchen **don't** sanitise your kitchen, you are wasting your time&#xD;&#xA;&#xD;&#xA;Just use &quot;elbow grease&quot; and a little of the same detergent you wash your dishes in on a plain cloth. You want to mechanically remove food, oil, and fat from work surfaces. The cloth gets washed with your hot towel laundry. Remember the knobs and dials on appliances and handles of cupboards and the fridge too&#xD;&#xA;&#xD;&#xA;Anything more is just cosmetic. All you need to do is mechanically remove food, oil, fat and water so bacteria can't multiply&#xD;&#xA;&#xD;&#xA;Also if you don't change your cloths and towels with each cooking session you are really wasting your time trying to sanitise the kitchen anyway&#xD;&#xA;&#xD;&#xA;You cannot 100% kill bacteria without using chemicals unsafe for humans and pulling apart your kitchen. And then an hour later it will be dirty again because the breeze brought something in, or you have shoes on that have been outside!&#xD;&#xA;&#xD;&#xA;Your kitchen will be full of your *families* bacteria if cleaned this way. These bacteria are compatible with you body, and should not become a risk unless allowed to grow in large numbers. These bacteria will compete for food with any new imported bacteria, so you don't want to wipe them out (not that you can). They can help stop imported pathogenic bacteria from establishing themselves&#xD;&#xA;" />
  <row Id="21546" PostHistoryTypeId="6" PostId="10503" RevisionGUID="ef5a50c7-0198-4166-93fc-29700ee82ae8" CreationDate="2010-12-26T21:57:13.307" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;butter&gt;" />
  <row Id="21547" PostHistoryTypeId="6" PostId="10503" RevisionGUID="3621e078-0f6e-49a9-b075-3bda351f4b8e" CreationDate="2010-12-26T21:57:21.013" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;butter&gt;" />
  <row Id="21548" PostHistoryTypeId="2" PostId="10509" RevisionGUID="83a08632-9ca0-4b74-bdc8-4c7b02518959" CreationDate="2010-12-26T22:07:25.710" UserId="41" Text="The meat is brown on the inside not due to *too much* oxygen but due to a *lack of* oxygen.&#xD;&#xA;&#xD;&#xA;Oxygen can pass through the packaging but not, generally, through the meat itself.  Thus, the interior of the meat runs out of oxygen faster than the exterior (which is still exposed to oxygen from the air) and browns for this reason.&#xD;&#xA;&#xD;&#xA;I'll quote the [full-explanation from the USDA][1], just for reference:&#xD;&#xA;&#xD;&#xA;&gt; **Why is pre-packaged ground beef red on the outside and sometimes dull, grayish-brown inside?**&#xD;&#xA;&#xD;&#xA;&gt; Oxygen from the air reacts with meat pigments to form a bright red color which is usually seen on the surface of meat purchased in the supermarket. The pigment responsible for the red color in meat is oxymyoglobin, a substance found in all warm-blooded animals. Fresh cut meat is purplish in color. The interior of the meat may be grayish brown due to lack of oxygen; however, if all the meat in the package has turned gray or brown, it may be beginning to spoil.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/ground_beef_and_food_safety/index.asp" />
  <row Id="21549" PostHistoryTypeId="6" PostId="10504" RevisionGUID="05465ce2-e1dd-4e53-9b8f-f183ed1c4e60" CreationDate="2010-12-26T22:09:19.123" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;ground-beef&gt;" />
  <row Id="21550" PostHistoryTypeId="2" PostId="10510" RevisionGUID="a5dee4fa-f868-4441-96f5-9836faf22ab2" CreationDate="2010-12-26T22:34:27.363" UserDisplayName="Ann" Text="In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain marie? Seems a waste of time to wait for it to cool down.  Is there a reason for the simmering point?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;Ann" />
  <row Id="21551" PostHistoryTypeId="1" PostId="10510" RevisionGUID="a5dee4fa-f868-4441-96f5-9836faf22ab2" CreationDate="2010-12-26T22:34:27.363" UserDisplayName="Ann" Text="Creme brulée heating milk" />
  <row Id="21552" PostHistoryTypeId="3" PostId="10510" RevisionGUID="a5dee4fa-f868-4441-96f5-9836faf22ab2" CreationDate="2010-12-26T22:34:27.363" UserDisplayName="Ann" Text="&lt;cream&gt;&lt;creme-brulee&gt;" />
  <row Id="21553" PostHistoryTypeId="2" PostId="10511" RevisionGUID="1292c66b-5465-4937-8e72-209dd2039747" CreationDate="2010-12-26T22:55:47.917" UserDisplayName="daniel" Text="you need to temper the eggs, which basically means pre-ccoking them slightly so they can withstand the higher temperatures of the oven without curdling. getting your cream to the simmering point then whisking it into the eggs achieves this goal. there is no need whatsoever to let things cool down; bring cream to boil w/whatever flavourings you're using (e.g. vanilla beans), pour in a slow but steady stream into a bowl of your whisked-to-pale-yellow-ribbon egg yolks &amp; sugar, pour through a very fine mesh strainer, skim off any foam, pour into ramekins, bake. &#xD;&#xA;&#xD;&#xA;(For reference, I've made approximately five thousand creme brulees in the last year, this is the method I use every time). " />
  <row Id="21554" PostHistoryTypeId="2" PostId="10512" RevisionGUID="a89b9016-32da-40e8-8a14-e722554849f9" CreationDate="2010-12-26T23:52:40.867" UserId="41" Text="As a counterpoint to daniel's answer - whom I'm sure, in all sincerity, makes perfect crème brûlées every time and I don't doubt that you can do the same by following his method - I have made a great many (albeit substantially less than five thousand) of them and have *never* heated anything except the water that goes into the bain-marie.&#xD;&#xA;&#xD;&#xA;As long as you strain the mixture and use a bain-marie, and fill that up sufficiently with hot water, it won't curdle.  At least not in my oven or in any of the ovens I've used in the past.  That is in fact what a bain-marie is for.  You might think that the radiant heat of the oven would overheat the custard anyway, but... it doesn't.  Not as long as you use a relatively low oven setting and don't use the top rack.&#xD;&#xA;&#xD;&#xA;As I said, I haven't made five thousand, but I've made several hundred and have never experienced curdling despite the lack of tempering.&#xD;&#xA;&#xD;&#xA;If you want to prove it to yourself, then next time you make it, pour one serving into a ramekin before tempering the rest of the mixture.  If they turn out the same, then you can skip that step entirely." />
  <row Id="21555" PostHistoryTypeId="6" PostId="10510" RevisionGUID="8d7b2865-0a77-42cd-85e6-5dc5b4992087" CreationDate="2010-12-26T23:53:16.157" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;pastry&gt;&lt;creme-brulee&gt;" />
  <row Id="21556" PostHistoryTypeId="6" PostId="10510" RevisionGUID="2d0ec68e-944d-4ba9-830b-9d90d83040ad" CreationDate="2010-12-26T23:53:25.907" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;cream&gt;&lt;pastry&gt;&lt;creme-brulee&gt;" />
  <row Id="21557" PostHistoryTypeId="6" PostId="10510" RevisionGUID="8f38221f-1547-4582-b062-73e831e5d489" CreationDate="2010-12-26T23:53:37.997" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;cream&gt;&lt;pastry&gt;&lt;custard&gt;&lt;creme-brulee&gt;" />
  <row Id="21558" PostHistoryTypeId="2" PostId="10513" RevisionGUID="3986524b-fd5d-44d2-9b1a-e6cb21ffcdee" CreationDate="2010-12-27T00:22:59.370" UserId="3903" Text="How do I cook ground beef (in those 1 pound tubes) using only &#xD;&#xA;disposable items? Details: &#xD;&#xA;&#xD;&#xA;  - I can cook pizzas in my oven by putting them directly on the rack. &#xD;&#xA; &#xD;&#xA;  - I can cook chicken and toast bread by putting down a sheet of &#xD;&#xA;  aluminum foil, and setting the chicken/toast on top of that. &#xD;&#xA;&#xD;&#xA;  - I tried doing the aluminum foil trick w/ beef, but it gave off a &#xD;&#xA;  lot of fat, which hit the metal at the bottom of my gas oven, &#xD;&#xA;  filling the house with smoke. &#xD;&#xA;&#xD;&#xA;  - I tried making a little &quot;tray&quot; with the aluminum foil, but the &#xD;&#xA;  beef didn't seem to cook well internally, plus there was a lot of &#xD;&#xA;  fat left in the &quot;tray&quot; (from the outer layer of beef, which cooked &#xD;&#xA;  fine). That's bad because the beef was cooking it its own fat, plus &#xD;&#xA;  getting rid of the fat wasn't that easy (I drained it into a coffee &#xD;&#xA;  can, but that doesn't get all of it). &#xD;&#xA; &#xD;&#xA;  - I've tried using lower-fat beef, but it tastes different, and it &#xD;&#xA;  just reduces the problem and doesn't cure it. &#xD;&#xA;&#xD;&#xA;I'm willing to buy ground beef in a different (non-tubular) form, but &#xD;&#xA;wasn't sure it would help. &#xD;&#xA; &#xD;&#xA;Thoughts? &#xD;&#xA;" />
  <row Id="21559" PostHistoryTypeId="1" PostId="10513" RevisionGUID="3986524b-fd5d-44d2-9b1a-e6cb21ffcdee" CreationDate="2010-12-27T00:22:59.370" UserId="3903" Text="How to cook tubular ground beef using only disposable items?" />
  <row Id="21560" PostHistoryTypeId="3" PostId="10513" RevisionGUID="3986524b-fd5d-44d2-9b1a-e6cb21ffcdee" CreationDate="2010-12-27T00:22:59.370" UserId="3903" Text="&lt;beef&gt;&lt;oven&gt;&lt;smoking&gt;" />
  <row Id="21561" PostHistoryTypeId="2" PostId="10514" RevisionGUID="6b614ca9-b25e-4db2-b853-d7574c01b601" CreationDate="2010-12-27T00:57:06.287" UserId="3990" Text="some of it comes from the dyes some places use to redden the meat to make it look more attractive. my butcher explained that some places use this dye but it can also come from oxygen which reacts with both the dye and iron. the meat should be good through out if it was properly cared for (proper refrigeration or freezing well wrapped)  " />
  <row Id="21562" PostHistoryTypeId="2" PostId="10515" RevisionGUID="a3ace200-45dd-472d-9a09-adbfbfdb9f94" CreationDate="2010-12-27T01:04:42.630" UserId="3990" Text="it might have to do with a chemical reaction between the salt and other chemical compounds, just a guess, but kitchen chemistry has taught that reactions can be very important. sort of like backing soda and vinegar making bubbles. so salt interacts with the flour making it less sticky, so you don't add as much flour. then it less tough  " />
  <row Id="21563" PostHistoryTypeId="2" PostId="10516" RevisionGUID="7846b141-fe84-4973-b594-c8dfb4a1a68c" CreationDate="2010-12-27T01:08:31.053" UserId="3990" Text="using purified water will help. distilled or filtered. after you clean it with vinegar. otherwise it might be possible that someone is putting his or her tea bag (or other) in the pot and that can cause discoloration." />
  <row Id="21564" PostHistoryTypeId="2" PostId="10517" RevisionGUID="6e8d6791-76ca-4224-b835-f8052f0c0a6d" CreationDate="2010-12-27T01:10:09.383" UserId="3479" Text="You can try going with the classic Boy Scout &quot;hobo&quot; stew.  Put your beef, some sliced potatoes, carrots, celery into a foil that you then fold up completely to make a &quot;poche&quot; or pocket.  In this case the potatoes will absorb some of the grease...you'll still have the flavor.  But you are still going to have a lot of fat, such is the nature of 80/20 beef.&#xD;&#xA;&#xD;&#xA;And, of course you could just broil burgers.&#xD;&#xA;&#xD;&#xA;You might want to modify your question to state why you want to avoid using any containers.  If it is just a cleaning issue, you can line anything with foil and make clean up easy without having to go to so much trouble to come up with something." />
  <row Id="21568" PostHistoryTypeId="2" PostId="10519" RevisionGUID="b16d7b1a-c7ec-4fdf-ae66-c70b357353c7" CreationDate="2010-12-27T01:14:32.340" UserId="3113" Text="I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced face down. Should acorn squash bake face down too?" />
  <row Id="21569" PostHistoryTypeId="1" PostId="10519" RevisionGUID="b16d7b1a-c7ec-4fdf-ae66-c70b357353c7" CreationDate="2010-12-27T01:14:32.340" UserId="3113" Text="I'm baking an acorn squash. How long should I bake it for?" />
  <row Id="21570" PostHistoryTypeId="3" PostId="10519" RevisionGUID="b16d7b1a-c7ec-4fdf-ae66-c70b357353c7" CreationDate="2010-12-27T01:14:32.340" UserId="3113" Text="&lt;baking&gt;&lt;squash&gt;" />
  <row Id="21571" PostHistoryTypeId="2" PostId="10520" RevisionGUID="9dc26195-cb7c-407f-bccb-525913fc2ea3" CreationDate="2010-12-27T01:19:01.713" UserId="3479" Text="Seasoning the pan will make it less likely to stick, but will also give it a brownish tinge, so it won't be &quot;shiny and new&quot; looking.  And if you ever scrub it with steel wool, you'll have to do it all over again.&#xD;&#xA;&#xD;&#xA;Seasoning the pan basically creates a surface of oil that has been baked on so that your food is on that rather than directly touching the metal, so less sticking.  It is brownish on stainless (I have a whole bunch of pans that look like that, which annoys the wife, but since I do the cooking, she lets it go) and is unnoticeable (other than the deeper black) on cast iron.  Because of the porous nature of cast iron, seasoning is absolutely essential if you don't want sticking...or rusting.  Stainless has no rust issue and the metal, although it has surface texture, is not as open as cast iron, so the seasoning is optional.&#xD;&#xA;&#xD;&#xA;If you use enough oil when you cook and get the oil hot first, you will not experience sticking problems with an unseasoned stainless pan, but if you are trying to do low fat cooking on a barely oiled pan, proteins, in particular, will tend to stick. " />
  <row Id="21573" PostHistoryTypeId="2" PostId="10522" RevisionGUID="faacb873-4be0-4769-a9e2-b2851b78dbf5" CreationDate="2010-12-27T01:24:39.757" UserId="3479" Text="Lately I have been microwaving my squash and it has been coming out incredibly well.&#xD;&#xA;&#xD;&#xA;Cut the squash in half, scoop out the seeds, put it face down on a bowl or plate with a little water, stab it with a fork a few times and do it for the same amount of time as you would a baked potato (I actually have an auto-sensing baked potato setting, which has worked perfectly).&#xD;&#xA;&#xD;&#xA;The squash is done when a fork pierces smoothly from the outside, so you might need to add more minutes.&#xD;&#xA;&#xD;&#xA;Or, when it is nearly done, flip it over, add a pat of butter, maybe some brown sugar, and then finish.&#xD;&#xA;&#xD;&#xA;But we've just been eating it straight, adding butter at the table and it has been easy and exquisite." />
  <row Id="21574" PostHistoryTypeId="2" PostId="10523" RevisionGUID="2ef5f4a6-d23c-42d0-b58d-52ff56b58916" CreationDate="2010-12-27T01:49:21.440" UserId="446" Text="To roast acorn squash, set your oven to 350 and roast for about 30-35 minutes.  I normally roast cut side up, unless I am using some kind of sauce to go with it.  I find that the squash cooks to a more even color than when you place it directly against a metal pan which can develop diffrent temps across the surface.&#xD;&#xA;&#xD;&#xA;You can also baste with some butter as long as it is face up, which is pretty good." />
  <row Id="21575" PostHistoryTypeId="2" PostId="10524" RevisionGUID="9a3c0028-5070-46db-a229-ce1641587b5c" CreationDate="2010-12-27T01:49:55.557" UserId="3990" Text="use them all. i make one gravy (often a jar-name brand is usually best) without the good stuff, and one, again using a jar, with the neck boiled for hours the rest fried and simmered for the last hour of turkey cooking, minus what i eat. to answer the question, the 2 soft dark red parts are most likely the liver. if they feel muscularly or hard, it is the heart or kidney.  i love just frying the liver up and eating it, in small portions. gizzards are good that way as well. at times when i make one batch of gravy, i have to separate the lumps and not tell one sib that those parts where in the gravy. my dad, my boyfriend and i eat the good stuff as a bonus. she never knows  " />
  <row Id="21576" PostHistoryTypeId="2" PostId="10525" RevisionGUID="40f82e71-5570-4b7c-8334-28400e699db5" CreationDate="2010-12-27T02:13:14.920" UserId="446" Text="I would suggest the easiest way to cook ground beef with only disposable items is a grill.  It's worked great for more than a couple of years. &#xD;&#xA;&#xD;&#xA;But... If you don't have that, there are a few other things you can do.&#xD;&#xA;&#xD;&#xA;Labor intensive but extremely effective is the raised rack made out of foil.  You construct a tray out of tinfoil and add ridges to the bottom every inch to an inch and a half.  This will cook your beef and allow grease runoff so you meat doesn't just cook in it's own fat.&#xD;&#xA;&#xD;&#xA;The only other thing I could think of would be to cover one of your burners completely with tinfoil and use it like a frying pan, but i'm prertty sure that's gonna result in a lot of cleaning time, so it would probably be a negative once you took it all together.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="21577" PostHistoryTypeId="6" PostId="10519" RevisionGUID="678c92a2-20eb-4c72-8e12-bf01443346f9" CreationDate="2010-12-27T02:15:51.703" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cooking-time&gt;&lt;squash&gt;" />
  <row Id="21579" PostHistoryTypeId="2" PostId="10526" RevisionGUID="f210ca2a-172c-4759-bb0d-c07b46a47111" CreationDate="2010-12-27T02:25:22.613" UserId="3418" Text="I have purchased some cod liver oil to take a supplement for myself and my son, but we the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I find [emulsified cod liver oil][1] fully tolerable, even pleasant. Is there a way that I can emulsify cod liver at home in such a way that will accomplish this?&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/Twinlab-Liver-Emulsified-Norwegian-Orange/dp/B001G7QG4K/ref=sr_1_1?ie=UTF8&amp;s=hpc&amp;qid=1293416462&amp;sr=1-1 " />
  <row Id="21580" PostHistoryTypeId="1" PostId="10526" RevisionGUID="f210ca2a-172c-4759-bb0d-c07b46a47111" CreationDate="2010-12-27T02:25:22.613" UserId="3418" Text="How can I emulsify cod liver oil, or otherwise mask its taste?" />
  <row Id="21581" PostHistoryTypeId="3" PostId="10526" RevisionGUID="f210ca2a-172c-4759-bb0d-c07b46a47111" CreationDate="2010-12-27T02:25:22.613" UserId="3418" Text="&lt;flavor&gt;&lt;oil&gt;" />
  <row Id="21583" PostHistoryTypeId="6" PostId="10513" RevisionGUID="603ae28d-2d7e-43fe-8573-3a87f9d8aaf7" CreationDate="2010-12-27T02:32:08.000" UserId="41" Comment="edited tags" Text="&lt;oven&gt;&lt;ground-beef&gt;" />
  <row Id="21584" PostHistoryTypeId="5" PostId="10526" RevisionGUID="f8fd0b0b-484c-4443-8dc0-a4ed8d1ac841" CreationDate="2010-12-27T03:17:01.940" UserId="3418" Comment="added more information about contents of emulsified cod liver oil; added 266 characters in body" Text="##Background&#xD;&#xA;&#xD;&#xA;I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the past, I have found [emulsified cod liver oil][1] fully tolerable, even pleasant, and I would like to know if it would be simple to make a similar product at home from raw cod liver oil.&#xD;&#xA;&#xD;&#xA;The Twinlab website states that the product is &#xD;&#xA;&#xD;&#xA;&gt; emulsified with natural soy lecithin&#xD;&#xA;&gt; and apple pectin making the EPA and&#xD;&#xA;&gt; DHA more readily available to the&#xD;&#xA;&gt; digestive system for better&#xD;&#xA;&gt; absorption, assimilation and&#xD;&#xA;&gt; utilization.&#xD;&#xA;&#xD;&#xA;And the ingredients are (in order):&#xD;&#xA;&#xD;&#xA; - water&#xD;&#xA; - cod liver ois&#xD;&#xA; - glycerin&#xD;&#xA; - sorbitol&#xD;&#xA; - soy lecithin&#xD;&#xA; - cellulose&#xD;&#xA; - orange flavors&#xD;&#xA; - tragacanth gum resin&#xD;&#xA; - apple pectin&#xD;&#xA; - alpha tocopherol&#xD;&#xA; - ascorbyl palmitate&#xD;&#xA; - beta carotene&#xD;&#xA;&#xD;&#xA;But it is not clear to me which of these ingredients are required, what quantities, or how to blend them.&#xD;&#xA;&#xD;&#xA;##Questions&#xD;&#xA;&#xD;&#xA; 1. Is there a way that I can emulsify cod liver at home in such a way that will accomplish this?&#xD;&#xA; 2. Are there any other suggestions for how to consume cod-liver oil without having either the initial taste or the residual flavor in the mouth and breath?&#xD;&#xA;[1]: http://www.twinlab.com/product/emulsified-norwegian-cod-liver-oil" />
  <row Id="21585" PostHistoryTypeId="2" PostId="10527" RevisionGUID="ac6e84b2-4a11-486d-9ca2-956540f69875" CreationDate="2010-12-27T03:41:38.833" UserId="1393" Text="This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.&#xD;&#xA;&#xD;&#xA;Naturally you'll want to take twice as much, since the oil is now only half of the volume.&#xD;&#xA;&#xD;&#xA;Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish." />
  <row Id="21586" PostHistoryTypeId="5" PostId="10527" RevisionGUID="fe906d21-5353-4ae9-abb2-48acc1d23364" CreationDate="2010-12-27T07:42:42.447" UserId="1393" Comment="Rethought the ratios I was suggesting; no need to have it be half water" Text="This should be no problem. It is basically the same process as making a vinaigrette, only using water instead of vinegar, and lecithin instead of mustard. Here's how I would go about it. Let's say you have 1 cup of oil to emulsify. Go buy soy lecithin at a health food store. Take 1/2 cup of water, and dissolve 1 teaspoon of the soy lecithin in it. Use a blender or immersion blender. With the blender running, slowly drizzle in the cod liver oil. It will emulsify - the oil will disperse into ultra-fine droplets in the water, and presumably the taste will be both diluted and somewhat hidden by being locked up in little droplets. If this doesn't work, you just need more lecithin, so dissolve a bit more in another 1/4 cup of water and drizzle the whole thing back in to the blender.&#xD;&#xA;&#xD;&#xA;Naturally you'll want to take 50% more, since the oil is now only 2/3 of the volume.&#xD;&#xA;&#xD;&#xA;Those other ingredients are for flavor and anti-oxidation, not needed for the basic thing you are trying to accomplish." />
  <row Id="21587" PostHistoryTypeId="2" PostId="10528" RevisionGUID="ffe6659e-c0b4-4a33-ba1e-7697923a4c48" CreationDate="2010-12-27T10:42:12.593" UserId="3756" Text="In the bread book I have, by Swedish baker Jan Hedh, most of the recipes call for mixing the dough for several minutes at low speed before adding the salt, and then for a few minutes more at higher speed with the salt. So unless Chef Hedh is also imagining things there appears to be something going on, although I am not sure exactly what.  When I get home later tonight I will check the book and see if he mentions anything about why this is necessary. I found one of his recipes online (in Swedish unfortunately) where the times are as follows:  &#xD;&#xA;&#xD;&#xA;1. Knead/mix at low speed for 13 minutes without salt.  &#xD;&#xA;2. Add salt.  &#xD;&#xA;3. Mix for 7 minutes at maximum speed.  &#xD;&#xA;&#xD;&#xA;Here is the recipe for anyone interested:  &#xD;&#xA;http://svenska.yle.fi/matochfritid/matartikel.php?id=2414" />
  <row Id="21591" PostHistoryTypeId="2" PostId="10530" RevisionGUID="002d8d36-5a37-4a24-9077-cd8b7fd6966b" CreationDate="2010-12-27T14:23:11.643" UserId="67" Text="I think it can be done with some aluminum foil.&#xD;&#xA;&#xD;&#xA;* First, make a tray from aluminum foil&#xD;&#xA;* Next, twist up 4-5 pieces of aluminum foil into cigar-shaped logs, and place them in the tray (or, just use carrots or celery stalks)&#xD;&#xA;* Place the meat across the supports to keep it raised up off the tray.&#xD;&#xA;&#xD;&#xA;This should have it cook more evenly, as it won't be sitting in its own fat.  However, it's possible that the fat will flare up, and burn ... you could put some coarse salt in the tray before cooking, but it's likely that you won't be able to put in enough without it touching the meat and over-salting the meat.  (this is a trick to use when cooking on a wire rack over a baking tray)&#xD;&#xA;&#xD;&#xA;I guess you *might* be able to use two pieces of aluminum foil -- one above the supports with holes punched in it, so the meat doesn't make contact with the salt, but I don't know how well it'll work.&#xD;&#xA;&#xD;&#xA;Of course, as you mention -- getting the grease-filled tray (even with salt in it) is going to be difficult to remove without spilling ... I'd say to set the whole thing on a sheet pan, but that sounds like it wouldn't meet the requirements.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21594" PostHistoryTypeId="5" PostId="10252" RevisionGUID="ed922a98-fab0-4893-ab16-b08fcf0f0e73" CreationDate="2010-12-27T16:07:23.990" UserId="3875" Comment="deleted 26 characters in body" Text="I come from a Moroccan background where they prepare a dish call 'Harshuf'. The name is from the main ingredient stalks of the artichoke plant. It is cooked with lemon and chicken.&#xD;&#xA;&#xD;&#xA;Does anyone know what artichoke stalks are called in the US?" />
  <row Id="21595" PostHistoryTypeId="2" PostId="10532" RevisionGUID="0183528f-c21e-4e0b-8293-99177ddb44ec" CreationDate="2010-12-27T16:38:17.527" UserId="41" Text="I'm thinking of purchasing a new immersion blender as a gift for somebody that has a very old one which is quite literally being held together with duct tape.&#xD;&#xA;&#xD;&#xA;I own a Sunbeam model which I believe is rather cheap (it was actually a gift to *me* several years ago) and although I use it infrequently, I haven't had any major problems with it.&#xD;&#xA;&#xD;&#xA;My internet research on immersion blenders hasn't uncovered much other than a few unverified statements that molecular cooks prefer the Braun models for foams.  No explanation of why, and I haven't even seen a Braun in any store here, but regardless, the intended recipient of this doesn't make foams, she primarily uses it (often) to make creamy soups and maybe a few other purée-based dishes.&#xD;&#xA;&#xD;&#xA;I seem to be seeing the same Cuisinart model everywhere and am starting to wonder if I should just get that one and not bother looking for anything more... *premium*.&#xD;&#xA;&#xD;&#xA;Are there actually any characteristics or features that make some immersion blenders better than others, either in general or for a specific purpose?  If so, what are they?&#xD;&#xA;&#xD;&#xA;Also, I'm not necessarily looking for a recommendation, but a few times in the past I've been told to look for features which were apparently unobtainable, so if there are any unique/premium features I should be on the lookout for, it would help to have at least one example of a model that has them." />
  <row Id="21596" PostHistoryTypeId="1" PostId="10532" RevisionGUID="0183528f-c21e-4e0b-8293-99177ddb44ec" CreationDate="2010-12-27T16:38:17.527" UserId="41" Text="Are there significant differences between different brands/models of immersion blenders?" />
  <row Id="21597" PostHistoryTypeId="3" PostId="10532" RevisionGUID="0183528f-c21e-4e0b-8293-99177ddb44ec" CreationDate="2010-12-27T16:38:17.527" UserId="41" Text="&lt;equipment&gt;" />
  <row Id="21598" PostHistoryTypeId="5" PostId="10530" RevisionGUID="54c38083-8108-4817-8bad-073859de7842" CreationDate="2010-12-27T16:49:56.937" UserId="67" Comment="added update section re: meatloaf" Text="I think it can be done with some aluminum foil.&#xD;&#xA;&#xD;&#xA;* First, make a tray from aluminum foil&#xD;&#xA;* Next, twist up 4-5 pieces of aluminum foil into cigar-shaped logs, and place them in the tray (or, just use carrots or celery stalks)&#xD;&#xA;* Place the meat across the supports to keep it raised up off the tray.&#xD;&#xA;&#xD;&#xA;This should have it cook more evenly, as it won't be sitting in its own fat.  However, it's possible that the fat will flare up, and burn ... you could put some coarse salt in the tray before cooking, but it's likely that you won't be able to put in enough without it touching the meat and over-salting the meat.  (this is a trick to use when cooking on a wire rack over a baking tray)&#xD;&#xA;&#xD;&#xA;I guess you *might* be able to use two pieces of aluminum foil -- one above the supports with holes punched in it, so the meat doesn't make contact with the salt, but I don't know how well it'll work.&#xD;&#xA;&#xD;&#xA;Of course, as you mention -- getting the grease-filled tray (even with salt in it) is going to be difficult to remove without spilling ... I'd say to set the whole thing on a sheet pan, but that sounds like it wouldn't meet the requirements.&#xD;&#xA;&#xD;&#xA;**update**: Forgot to also mention -- I'd never just cook a log of ground beef; I'd make it into a meatloaf, and it's possible that the breadcrumbs might absorb some of the liquids that are given off, but also changing the shape of it (mine tend to be more oblong than round) might improve the cooking characteristics, but it's likely to be more difficult to get to sit suspended above things once you've mixed other things in (which is why I use a broiler pan)" />
  <row Id="21599" PostHistoryTypeId="2" PostId="10533" RevisionGUID="3785903a-9417-47a9-b251-7208b4d15147" CreationDate="2010-12-27T16:57:36.367" UserId="67" Text="I know nothing about the relative merits of different blades / motor power / grip styles / etc, but I'm guessing that it might affect how well they deal with different things (eg, crushing ice vs. whipping cream or egg whites, etc.)&#xD;&#xA;&#xD;&#xA;But I do know that some have a seperate motor housing and blades that can attach on, while others are all one piece.&#xD;&#xA;&#xD;&#xA;If you're someone with a dishwasher, it's kinda nice to be able to remove the blade assembly and run it through the wash, rather than having to do it all by hand.  (although for me, 'by hand' means running it in a container of hot soapy water, and then spraying it off).  Some of them with removable blades also have other attachments (eg, whisk). " />
  <row Id="21601" PostHistoryTypeId="2" PostId="10535" RevisionGUID="3aaefd71-134c-433a-9668-abdcb9ddd6f4" CreationDate="2010-12-27T17:09:49.700" UserId="1259" Text="I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how long can I hold the rice between simmering and steaming? Does it matter if it sits out for 30 - 45 minutes before finishing? Would I need to increase the steam time? How much? Are there any safety concerns?" />
  <row Id="21602" PostHistoryTypeId="1" PostId="10535" RevisionGUID="3aaefd71-134c-433a-9668-abdcb9ddd6f4" CreationDate="2010-12-27T17:09:49.700" UserId="1259" Text="How long can I hold brown rice between boiling and steaming?" />
  <row Id="21603" PostHistoryTypeId="3" PostId="10535" RevisionGUID="3aaefd71-134c-433a-9668-abdcb9ddd6f4" CreationDate="2010-12-27T17:09:49.700" UserId="1259" Text="&lt;rice&gt;" />
  <row Id="21604" PostHistoryTypeId="2" PostId="10536" RevisionGUID="6c6aeac7-b026-4f8e-8988-b9f58c5b7600" CreationDate="2010-12-27T17:12:11.447" UserId="1259" Text="Santa got me an onion saver this year. It's essentially just a plastic container for a cut onion. Does this differ in any meaningful way from a plastic bag or Tupperware container? It seems a little unnecessary..." />
  <row Id="21605" PostHistoryTypeId="1" PostId="10536" RevisionGUID="6c6aeac7-b026-4f8e-8988-b9f58c5b7600" CreationDate="2010-12-27T17:12:11.447" UserId="1259" Text="Do onion savers differ from other storage methods?" />
  <row Id="21606" PostHistoryTypeId="3" PostId="10536" RevisionGUID="6c6aeac7-b026-4f8e-8988-b9f58c5b7600" CreationDate="2010-12-27T17:12:11.447" UserId="1259" Text="&lt;storage-method&gt;&lt;onions&gt;" />
  <row Id="21607" PostHistoryTypeId="2" PostId="10537" RevisionGUID="af571820-6326-450a-aadf-0c8ddd99d83f" CreationDate="2010-12-27T17:16:22.020" UserId="218" Text="Well, it's like everything else: there is your consumer grade version, which is good enough for grandma, but will bog down on any heavy duty task, and then there is the bad ass professional grade model which will chew a hole in a wall if you should need it to.&#xD;&#xA;&#xD;&#xA;I've got a &lt;a href=&quot;http://www.amazon.com/KitchenAid-KHB300WH-Hand-Blender-White/dp/B00008GSAB/ref=sr_1_sc_4?ie=UTF8&amp;s=home-garden&amp;qid=1293469943&amp;sr=1-4-spell&quot;&gt;kitchen aid&lt;/a&gt; that works pretty well, and was pretty cheap.&#xD;&#xA;&#xD;&#xA;But if you're looking for the real deal, you'll probably want something like a &lt;a href=&quot;http://www.webstaurantstore.com/waring-wsb65-big-stik-variable-speed-750-watt-heavy-duty-immersion-blender-18/929WSB65.html&quot;&gt;Waring &quot;Big Stick&quot;&lt;/a&gt; or a Robot Coupe &lt;a href=&quot;http://www.robotcoupeusa.com/products/product-info.php?id=80&quot;&gt;MP 800&lt;/a&gt;. Those are professional grade, 20-gallons-of-soup-at-a-time, blenders. Should last for a good while, and come with an actual warranty (something which blenders of all kinds often lack)." />
  <row Id="21609" PostHistoryTypeId="2" PostId="10538" RevisionGUID="afd95343-c0c7-4be3-9d6a-e6b842469a01" CreationDate="2010-12-27T17:30:18.197" UserId="3852" Text="It's the exact same as a Tupperware, and totally unnecessary... Unless you need the visual key of an onion shaped tupperware to remind you that onion is inside." />
  <row Id="21610" PostHistoryTypeId="2" PostId="10539" RevisionGUID="bdf0adb6-1f2f-401e-87f2-4dfbc130a579" CreationDate="2010-12-27T17:33:25.523" UserId="3852" Text="I'm on my second emersion blender. I went with the Wolfgang Puck model because the last one I had was the Cusinert 'Smart Stick' and I wore it out in 2 years.  Thus far I'm very happy with the new one I have. " />
  <row Id="21611" PostHistoryTypeId="6" PostId="10535" RevisionGUID="a5a9b680-04d1-46b0-a2f6-9fcf371c262c" CreationDate="2010-12-27T17:39:17.950" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;boiling&gt;&lt;steaming&gt;" />
  <row Id="21612" PostHistoryTypeId="2" PostId="10540" RevisionGUID="680ad3d4-1575-45e0-9bc7-2cc20b921118" CreationDate="2010-12-27T18:32:06.507" UserId="60" Text="[America's Test Kitchen][1] published a review of eight models in the April 2010 issue of Cook's Country.&#xD;&#xA;&#xD;&#xA;Their test covered several common tasks for an immersion blender:&#xD;&#xA;&#xD;&#xA;* Mayonnaise emulsification&#xD;&#xA;* Making soup&#xD;&#xA;* Whipping cream&#xD;&#xA;* Making smoothies with frozen ingredients&#xD;&#xA;* Making pesto&#xD;&#xA;&#xD;&#xA;They evaluated the blenders on three criteria: performance, usability, and ease of cleaning. The only blender to perform at the highest level across all three, and the only to win their top honors of &quot;highly recommended&quot; is the [Kalorik Sunny Morning Stick Mixer][2]. &#xD;&#xA;&#xD;&#xA;The model that I use is the [KitchenAid Hand Blender][3]. I have never had a problem with it, and it was the only other model reviewed to be recommended. It was dinged a few points in the soup &amp; whipped cream tests. &#xD;&#xA;&#xD;&#xA;The remaining models were either recommended &quot;with reservations&quot;, or outright not recommended. The reasons for these included:&#xD;&#xA;&#xD;&#xA;* No cup included. The cup is important for ensuring optimal mixing.&#xD;&#xA;* Battery powered&#xD;&#xA;* Having to hold two buttons to use&#xD;&#xA;* Ridiculously loud&#xD;&#xA;* Excessive vibrations&#xD;&#xA;* General discomfort &amp; fatigue&#xD;&#xA;* Poor performance with one or more of the food tasks. This was typically attributed to either a weak motor, or a poor blade cage design. A poorly designed cage can restrict the circulation of food resulting in portions being over blended.&#xD;&#xA;&#xD;&#xA;None of the models  reviewed included a Sunbeam or Braun. However, the Cuisinart model was, and received the lowest marks of all.&#xD;&#xA;&#xD;&#xA;[1]: http://www.cooksillustrated.com/equipment/overview.asp?docid=23596&#xD;&#xA;[2]: http://amzn.to/dIu00C&#xD;&#xA;[3]: http://amzn.to/fNTIXc" />
  <row Id="21613" PostHistoryTypeId="2" PostId="10541" RevisionGUID="55924fea-edfb-41b1-b6fd-bd5402bc3a91" CreationDate="2010-12-27T20:36:38.510" UserId="67" Text="I realized that I was limiting myself too much with my original answer, because I kept thinking of ways to preserve the 'log-ness' of the log of ground beef, but I realized another solution when reading sarge_smith's answer, which I think will solve the problem:&#xD;&#xA;&#xD;&#xA;* wooden skewers, aluminum roasting pan, salt&#xD;&#xA;&#xD;&#xA;You'll need to find long enough wooden skewers (or a small enough roasting pan), so that the skewers are longer than the shortest width of the roasting pan.  You'll have to use a heavier pre-fab pan, and not just alumnium foil, as we're going to be relying on the wall strength of the pan:&#xD;&#xA;&#xD;&#xA;* soak the wooden skewers for about an hour or so.&#xD;&#xA;* squish the meat around the middle of the skewers, no longer than the width of the pan, leaving the ends clean&#xD;&#xA;* pour salt into the bottom of the roasting pan.&#xD;&#xA;* place the skewers across the top of the pan.&#xD;&#xA;* Roast under the broiler (uk: grill), turning the skewers until everything's browned nicely.&#xD;&#xA;&#xD;&#xA;... so basically, we're making kebabs, in the oven.  If cooking indoors isn't a strict requirement, you could even do it over a camp fire, but I'd use a larger stick, whittled clean.&#xD;&#xA;&#xD;&#xA;And you might not need the salt, but it'll help reduce the likelihood of flare-ups." />
  <row Id="21614" PostHistoryTypeId="2" PostId="10542" RevisionGUID="7af04a3c-0ad9-48e6-9d3e-84e1421b47f8" CreationDate="2010-12-27T21:15:22.940" UserId="304" Text="I cut the squash up into single serving pieces - cut it in half, then take the seeds out and keeping halving all you have until the pieces are the size someone would likely eat. Brush with butter, sprinkle with nutmeg, then microwave for 3 or 4 minutes (poke to see if it's soft.) This has the advantage of not competing for limited oven space." />
  <row Id="21615" PostHistoryTypeId="2" PostId="10543" RevisionGUID="a5458d17-b36a-415d-9f69-fa025b4ce66a" CreationDate="2010-12-27T22:51:29.333" UserId="3954" Text="I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've [found][1] is very underwhelming. Despite using varying increasing amounts of wasabi, the spicy factor is non-existant. &#xD;&#xA;&#xD;&#xA;I suspect the heat from baking causes wasabi flavor to lose it's intensity, so it must be added at the end. But, I haven't been able to find anything to coat the almonds to the outer shell and maintain the roasted/crunchy almond exterior. &#xD;&#xA;&#xD;&#xA;Since wasabi powder is &quot;matured&quot; [and activated] with water and a short (covered) resting period, refining it into more powdery makes it stick better but still not spicy.&#xD;&#xA;&#xD;&#xA;**How do I get my wasabi almonds to come out spicy**?&#xD;&#xA;&#xD;&#xA;Note: I have also tried horseradish on almonds (which is just wasabi without food coloring) and baking it off.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/wasabi-almonds-150444" />
  <row Id="21616" PostHistoryTypeId="1" PostId="10543" RevisionGUID="a5458d17-b36a-415d-9f69-fa025b4ce66a" CreationDate="2010-12-27T22:51:29.333" UserId="3954" Text="How do you coat almonds in wasabi and keep it &quot;spicy&quot;? (wasabi paradox)" />
  <row Id="21617" PostHistoryTypeId="3" PostId="10543" RevisionGUID="a5458d17-b36a-415d-9f69-fa025b4ce66a" CreationDate="2010-12-27T22:51:29.333" UserId="3954" Text="&lt;cooking-techniques&gt;&lt;flavor&gt;" />
  <row Id="21619" PostHistoryTypeId="4" PostId="10543" RevisionGUID="7e7c5b04-be6f-4fe2-92eb-e46fed89dc25" CreationDate="2010-12-27T22:59:10.133" UserId="3954" Comment="edited title" Text="How do you coat almonds in wasabi and keep it spicy and crunchy? (my wasabi paradox)" />
  <row Id="21620" PostHistoryTypeId="2" PostId="10544" RevisionGUID="c88470b0-f495-44ff-97dc-619484dd9504" CreationDate="2010-12-27T23:13:04.817" UserId="975" Text="I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?" />
  <row Id="21621" PostHistoryTypeId="1" PostId="10544" RevisionGUID="c88470b0-f495-44ff-97dc-619484dd9504" CreationDate="2010-12-27T23:13:04.817" UserId="975" Text="How to Reheat Beef Tenderloin?" />
  <row Id="21622" PostHistoryTypeId="3" PostId="10544" RevisionGUID="c88470b0-f495-44ff-97dc-619484dd9504" CreationDate="2010-12-27T23:13:04.817" UserId="975" Text="&lt;beef&gt;&lt;reheating&gt;" />
  <row Id="21623" PostHistoryTypeId="6" PostId="10543" RevisionGUID="dcd491eb-ff1e-43f7-a860-1bd33daa34cf" CreationDate="2010-12-27T23:16:34.043" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;salmon&gt;&lt;soy&gt;&lt;wasabi&gt;" />
  <row Id="21624" PostHistoryTypeId="5" PostId="10543" RevisionGUID="097399fc-940e-489a-aa16-440b101b96da" CreationDate="2010-12-27T23:34:00.887" UserId="41" Comment="Edited to improve visibility of attempted recipe" Text="I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the [only recipe I've found][1] (food.com) is very underwhelming. Despite using varying increasing amounts of wasabi, the spicy factor is non-existant. &#xD;&#xA;&#xD;&#xA;I suspect the heat from baking causes wasabi flavor to lose it's intensity, so it must be added at the end. But, I haven't been able to find anything to coat the almonds to the outer shell and maintain the roasted/crunchy almond exterior. &#xD;&#xA;&#xD;&#xA;Since wasabi powder is &quot;matured&quot; [and activated] with water and a short (covered) resting period, refining it into more powdery makes it stick better but still not spicy.&#xD;&#xA;&#xD;&#xA;**How do I get my wasabi almonds to come out spicy**?&#xD;&#xA;&#xD;&#xA;Note: I have also tried horseradish on almonds (which is just wasabi without food coloring) and baking it off.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/wasabi-almonds-150444" />
  <row Id="21625" PostHistoryTypeId="6" PostId="10543" RevisionGUID="b5694106-57bc-40e1-9102-583ec1cd8999" CreationDate="2010-12-27T23:49:39.307" UserId="3954" Comment="edited tags" Text="&lt;flavor&gt;&lt;soy&gt;&lt;wasabi&gt;" />
  <row Id="21626" PostHistoryTypeId="2" PostId="10545" RevisionGUID="8bfd8244-f594-42c1-91ea-cebb7ae952d1" CreationDate="2010-12-28T00:46:06.583" UserId="2951" Text="Just an opinion from me.&#xD;&#xA;&#xD;&#xA;I took a look at your recipe. Have you tried to sprinkle couple of teaspoons of wasabi powder in between Step 9 &amp; 10? I think if you sprinkle the wasabi powder between the almonds cool down, the powder will stick on the almonds and should give you the kick you are after.&#xD;&#xA;&#xD;&#xA;Good Luck" />
  <row Id="21627" PostHistoryTypeId="5" PostId="10545" RevisionGUID="f9faa999-a134-46b5-b468-19c12cbca1bc" CreationDate="2010-12-28T00:51:25.300" UserId="2951" Comment="added 6 characters in body" Text="Just an opinion from me.&#xD;&#xA;&#xD;&#xA;I took a look at your recipe. Have you tried to sprinkle extra couple of teaspoons of wasabi powder in between Step 9 &amp; 10? I think if you sprinkle the wasabi powder between the almonds cool down, the powder will stick on the almonds and should give you the kick you are after.&#xD;&#xA;&#xD;&#xA;Good Luck" />
  <row Id="21628" PostHistoryTypeId="2" PostId="10546" RevisionGUID="f0332f1e-28b8-48f7-a848-0b0a08d70241" CreationDate="2010-12-28T01:14:33.713" UserId="2832" Text="It's probably too late for this particular instance, but something to keep in mind for the future.  If you make/eat a lot of roasted meats, such as tenderloin, prime rib, pulled pork, etc., you would be wise to invest in a Foodsaver.  Divide your leftovers into single-size portions, seal them in vacuum bags, and freeze them.  When it's time to reheat, just drop a bag into boiling water and reheat.  You will reheat your food without losing any moisture." />
  <row Id="21629" PostHistoryTypeId="2" PostId="10547" RevisionGUID="fb9230a1-6f0c-49ae-9013-08bed664da0e" CreationDate="2010-12-28T02:58:18.707" UserId="446" Text="Bring it back to the old school, which is place a covered plate in a 125-200 degree oven until just warmed through.  It was the option of choice pre microwave, and still the best way for roasts and pastas IMO. It should come out steaming after about 20 minutes, depending on temp.  You lose less moisture the lower you go, but it takes longer so you get to choose the median point between those that's good for you." />
  <row Id="21630" PostHistoryTypeId="2" PostId="10548" RevisionGUID="ddbc6157-ecff-4c9c-9c0d-faad4af6f1bc" CreationDate="2010-12-28T05:24:56.563" UserId="1899" Text="Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried it there is a kind of gray discoloration on the bottom of the pan. It essentially disappears if it gets wet, but when I dry it, it comes back. First -- is this normal? If not, is there a way to fix it?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="21631" PostHistoryTypeId="1" PostId="10548" RevisionGUID="ddbc6157-ecff-4c9c-9c0d-faad4af6f1bc" CreationDate="2010-12-28T05:24:56.563" UserId="1899" Text="Stainless Steel Pan -- gray bottom. Why?" />
  <row Id="21632" PostHistoryTypeId="3" PostId="10548" RevisionGUID="ddbc6157-ecff-4c9c-9c0d-faad4af6f1bc" CreationDate="2010-12-28T05:24:56.563" UserId="1899" Text="&lt;equipment&gt;" />
  <row Id="21633" PostHistoryTypeId="2" PostId="10549" RevisionGUID="fbafc057-6cd7-43cf-b9e8-3e373102eb78" CreationDate="2010-12-28T13:17:57.450" UserId="373" Text="Making royal icing today, for a rather overdue Christmas cake.&#xD;&#xA;&#xD;&#xA;I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg whites and 500g icing sugar.&#xD;&#xA;&#xD;&#xA;So today I used 3 egg whites and as much icing sugar as &quot;felt right&quot;. Is this fair enough? &#xD;&#xA;&#xD;&#xA;If it's taking a long time for stiff peaks to form, is this a sign of too little icing sugar? And if I overdid the icing sugar how would I tell?" />
  <row Id="21634" PostHistoryTypeId="1" PostId="10549" RevisionGUID="fbafc057-6cd7-43cf-b9e8-3e373102eb78" CreationDate="2010-12-28T13:17:57.450" UserId="373" Text="Royal icing - how important is accurate measuring?" />
  <row Id="21635" PostHistoryTypeId="3" PostId="10549" RevisionGUID="fbafc057-6cd7-43cf-b9e8-3e373102eb78" CreationDate="2010-12-28T13:17:57.450" UserId="373" Text="&lt;measurements&gt;&lt;icing&gt;" />
  <row Id="21636" PostHistoryTypeId="6" PostId="10548" RevisionGUID="52d4ad06-72a0-4e9a-b3f9-baec39eb88ea" CreationDate="2010-12-28T13:36:42.170" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;pan&gt;&lt;stainless-steel&gt;" />
  <row Id="21637" PostHistoryTypeId="2" PostId="10550" RevisionGUID="c9302bf4-5e1e-490c-a54d-9759ffcced05" CreationDate="2010-12-28T13:57:23.190" UserId="3479" Text="You can wait as long as you need to between pre-cook (that's the simmering) and finish (the steaming), it's how things work in restaurants.&#xD;&#xA;&#xD;&#xA;The steaming time will only go up if you let the temperature drop appreciably.  Even so, you shouldn't need more than an extra minute or so.  Steaming is pretty benign to rice.&#xD;&#xA;&#xD;&#xA;As far as the safety concerns...if you keep the temperature above 135 F, you are out of the danger zone, and you can hold there forever.  The danger zone is 41 to 135 F, but the goal in cooling foods is to get it from hot to cool in 6 hours...below 70 in two, and then 4 hours to make it below 41 (yes, I'm ServSafe certified).  So your hypothetical 30-45 minutes shouldn't cause you a problem.  But watch it if you start going long." />
  <row Id="21638" PostHistoryTypeId="2" PostId="10551" RevisionGUID="6fb900dd-2b43-4f23-a020-215da8677e2b" CreationDate="2010-12-28T14:31:41.180" UserId="2569" Text="The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it &quot;feels right&quot;. (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)" />
  <row Id="21639" PostHistoryTypeId="5" PostId="10551" RevisionGUID="c594cc0f-ce3e-4c25-828a-31e94dcf3891" CreationDate="2010-12-28T14:39:53.433" UserId="2569" Comment="added 393 characters in body" Text="The consistency of royal icing depends on many things, including the size of your eggs, but also the humidity/weather. So if you know what stiffness you want, it's perfectly valid to add sugar until it &quot;feels right&quot;. (I usually make royal icing with meringue powder rather than fresh egg whites, which removes one variable from the equation [the size of the eggs], but I still have to adjust the sugar to get the right consistency.)&#xD;&#xA;&#xD;&#xA;As far as troubleshooting, if you've been whipping away and it's still gloopy, by all means add more sugar. If you overdo the sugar, you'll know immediately: it'll be too stiff to mix. (In which case, depending on the quantities involved you can either just add a teaspoon of warm water, or you can whip up another egg white separately until soft peaks form, then fold it into your icing.)" />
  <row Id="21640" PostHistoryTypeId="6" PostId="10549" RevisionGUID="50724086-74d1-464d-804c-36428e208da6" CreationDate="2010-12-28T15:36:08.410" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;sugar&gt;&lt;measurements&gt;&lt;icing&gt;" />
  <row Id="21641" PostHistoryTypeId="2" PostId="10552" RevisionGUID="b0084a5a-279c-4d02-9668-f5bfd51cb5df" CreationDate="2010-12-28T16:50:09.303" UserId="1675" Text="perhaps do like chex mix and combine soy sauce with the wasabi and then sprinkle on your almonds and bake." />
  <row Id="21642" PostHistoryTypeId="5" PostId="10513" RevisionGUID="f5e58c68-8b1a-4a10-9366-f590aadc542b" CreationDate="2010-12-28T17:20:08.417" UserId="3903" Comment="question answered, yay!" Text="How do I cook ground beef (in those 1 pound tubes) using only &#xD;&#xA;disposable items? Details: &#xD;&#xA;&#xD;&#xA;  - I can cook pizzas in my oven by putting them directly on the rack. &#xD;&#xA; &#xD;&#xA;  - I can cook chicken and toast bread by putting down a sheet of &#xD;&#xA;  aluminum foil, and setting the chicken/toast on top of that. &#xD;&#xA;&#xD;&#xA;  - I tried doing the aluminum foil trick w/ beef, but it gave off a &#xD;&#xA;  lot of fat, which hit the metal at the bottom of my gas oven, &#xD;&#xA;  filling the house with smoke. &#xD;&#xA;&#xD;&#xA;  - I tried making a little &quot;tray&quot; with the aluminum foil, but the &#xD;&#xA;  beef didn't seem to cook well internally, plus there was a lot of &#xD;&#xA;  fat left in the &quot;tray&quot; (from the outer layer of beef, which cooked &#xD;&#xA;  fine). That's bad because the beef was cooking it its own fat, plus &#xD;&#xA;  getting rid of the fat wasn't that easy (I drained it into a coffee &#xD;&#xA;  can, but that doesn't get all of it). &#xD;&#xA; &#xD;&#xA;  - I've tried using lower-fat beef, but it tastes different, and it &#xD;&#xA;  just reduces the problem and doesn't cure it. &#xD;&#xA;&#xD;&#xA;I'm willing to buy ground beef in a different (non-tubular) form, but &#xD;&#xA;wasn't sure it would help. &#xD;&#xA; &#xD;&#xA;Thoughts? &#xD;&#xA;&#xD;&#xA;EDIT: Thanks to everyone who helped. I think sarge_smith's idea of &#xD;&#xA;using aluminum foil (homemade or a pie pan) to raise the beef and let &#xD;&#xA;the fat drip into a broiling pan (which I don't have to clean, since &#xD;&#xA;the fat is disposable) is what I'll try. Some random notes: &#xD;&#xA; &#xD;&#xA;  - I store beef in the freezer, so skewering or crumbling it wouldn't &#xD;&#xA;  work unless I thawed it first, which would take time. &#xD;&#xA; &#xD;&#xA;  - I normally cook 45-50 minutes at 450F. This works fine for beef on &#xD;&#xA;  flat aluminum foil, but if I make an aluminum tray or pouch, 45-50 &#xD;&#xA;  minutes doesn't seem to be enough. &#xD;&#xA; &#xD;&#xA;  - Having said that, I haven't tried the tray/pouch trick w/ my new &#xD;&#xA;  oven. The old oven was 30+ years old and eventually broke down, so &#xD;&#xA;  maybe foil pouch cooking will work w/ the new one. &#xD;&#xA;" />
  <row Id="21643" PostHistoryTypeId="2" PostId="10553" RevisionGUID="5b0618c2-c7de-4cd3-b17b-f7e5e26bd957" CreationDate="2010-12-28T17:40:07.650" UserId="3308" Text="The eggplant in my garden was doing very well up until a hard frost a couple of days ago (it's late December, and this was inevitable). Some of the plants died and I picked the eggplant.&#xD;&#xA;&#xD;&#xA;I have several variety of eggplant, but they are all rather hard. Will they ripen indoors? And, would it be possible for me to use them in eggplant parmesan before they are fully ripe?" />
  <row Id="21644" PostHistoryTypeId="1" PostId="10553" RevisionGUID="5b0618c2-c7de-4cd3-b17b-f7e5e26bd957" CreationDate="2010-12-28T17:40:07.650" UserId="3308" Text="What can I do with under-ripe eggplant?" />
  <row Id="21645" PostHistoryTypeId="3" PostId="10553" RevisionGUID="5b0618c2-c7de-4cd3-b17b-f7e5e26bd957" CreationDate="2010-12-28T17:40:07.650" UserId="3308" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;cooking&gt;" />
  <row Id="21646" PostHistoryTypeId="2" PostId="10554" RevisionGUID="1e3127fc-9ad7-4a9b-9ab1-7a3299284cc6" CreationDate="2010-12-28T18:00:31.367" UserId="6429" Text="Have a look at this article. http://wasabi.org/articles/how-to-get-the-best-out-of-powdered-wasabi/&#xD;&#xA;It explains how wasabi works. Basically heating wasabi up drives off all the volatiles (Taste) so therefore the flavour needs to added cold. This is done in the same way that colours and flavours are added to jelly beans, by tumbling and then drying.&#xD;&#xA;It is possible (highly probable) that they are using mustard which doesn't degrade as much with heat. They are only calling them wasabi nuts to use the latest food buzzword." />
  <row Id="21647" PostHistoryTypeId="5" PostId="10499" RevisionGUID="bda58862-d611-4d83-abee-731d11fc2e05" CreationDate="2010-12-28T18:02:36.577" UserId="218" Comment="added 156 characters in body" Text="So, I tried it a second time, but this time I went all out. Got the sugar hot enough to pour in thin streams, put the liquid ingredients in a stand mixer on low, and slowly drizzled the sugar into the mixer. Combined reasonably well, well enough at least, that I didn't feel like I had to heat it further. So it *is* possible. It really only worked though because the proportion of hot sugar to cold ingredients left a final mixture that was warm enough to keep the sugar suspended.&#xD;&#xA;&#xD;&#xA;However the pie was pretty much exactly the same, and the process was much more involved than just lumping all the ingredients in a pan over low heat, and warming gently until they combined.&#xD;&#xA;&#xD;&#xA;So, in conclusion, you can do it, but I don't know why you'd want to." />
  <row Id="21649" PostHistoryTypeId="2" PostId="10556" RevisionGUID="0b2c682f-fa84-4828-b46a-bf9f88b25104" CreationDate="2010-12-28T18:15:32.003" UserDisplayName="russjman" Text="The only way i have beets is roasted with a little olive oil, salt and pepper(fresh cracked of course).  I find that if steamed or boiled, the beet flavor gets watered down. Sometimes i make a relish like dish with with the baked beets sliced along with parsely, garlic,onions, and a light drizzle of white vinegar,  letting it macerate for a few hours before eating." />
  <row Id="21650" PostHistoryTypeId="2" PostId="10557" RevisionGUID="0eea2cd2-fef6-45d7-a8e6-35ece84b4325" CreationDate="2010-12-28T18:32:38.160" UserId="6429" Text="There are a lot of sushi recipes at www.wasabi.co.nz/recipes.html. Also www.wasabi.org has a good selection. Another place is www.wasabikitchen.com. There are the basics there, but they add more all the time." />
  <row Id="21651" PostHistoryTypeId="2" PostId="10558" RevisionGUID="a55c2ff5-2c84-4846-813a-9604e6160cc3" CreationDate="2010-12-28T18:42:04.980" UserDisplayName="russjman" Text="I roast directly on rack as well using the broiler, mostly poultry(thanksgiving turkey on the rack divine).  I put the bird(breast side down) as close as possible to the upper heating element(my broiler is the top of the electric oven), and i set the temp to 320 or so, then set the drip pan on the bottom rack, as far down as it will go. I check back every 30 mins or so to make sure that that there arent any areas that are burning. I flip the bird right side up at about 1 hour just to brown the skin on the breast side a bit. Once the bird is done(at your own discretion), i let it rest for 20-30.&#xD;&#xA;&#xD;&#xA;I dont like the idea of putting a pan directly underneath an extra rack, because in my mind, the pan limits the flow of heat to what you are baking, and still creates a humid environment directly blow that that limits the development of a crispy skin.&#xD;&#xA;&#xD;&#xA;The cleaning aspect kinda sucks, but some oven cleaner a hot rack along with some patience is all your need  Personally, i dont clean the rack every time i roast on it, unless i plan to use a pan, or have used a pan on the rack.&#xD;&#xA;" />
  <row Id="21652" PostHistoryTypeId="2" PostId="10559" RevisionGUID="d3f97db6-624a-4913-bd9e-87ab2e0cf1b2" CreationDate="2010-12-28T18:56:38.490" UserId="6429" Text="You could also use Mirin and a dry white wine at a push. These are both slightly acidic and go quite well with rice. " />
  <row Id="21653" PostHistoryTypeId="5" PostId="10554" RevisionGUID="c98c9047-1d54-4d05-a80f-164d5c395430" CreationDate="2010-12-28T21:17:03.830" UserId="1816" Comment="Removed the commercial plug to leave useful info." Text="Heating wasabi up drives off all the volatiles (Taste) so therefore the flavour needs to added cold. This is done in the same way that colours and flavours are added to jelly beans, by tumbling and then drying.&#xD;&#xA;&#xD;&#xA;It is possible (highly probable) that they are using mustard which doesn't degrade as much with heat. They are only calling them wasabi nuts to use the latest food buzzword." />
  <row Id="21654" PostHistoryTypeId="2" PostId="10560" RevisionGUID="8d32ea75-b187-4896-96c5-50f6d2eabf02" CreationDate="2010-12-28T21:33:31.133" UserDisplayName="russjman" Text="Sunshine roll -  Basically its a crab roll topped with salmon, a thin little wedge of lemon(including rind), and sriracha.  Not as crazy as some rolls suggested above, the lemon is gives a flavor that is quite uncommon to traditional Japanese sushi. Me and my gf are always on the look out for that roll when ever we go out for sushi, tho not all restaurants make it the same way, but the lemon is the key ingredient.&#xD;&#xA;&#xD;&#xA;Salmon Skin Roll - I had this at Blue Ribbon Sushi in NYC.  A traditional salmon roll, but instead of nori(seaweed) they use toasted salmon skin, and salmon in the middle. It was surprisingly good, and the richness of the skin was not as overpowering as one would think.  This salmon was probably &quot;free range&quot;, so it was probably leaner than farm raised, which cheaper sushi restaurants use." />
  <row Id="21655" PostHistoryTypeId="5" PostId="10548" RevisionGUID="87abacdd-8991-4cc7-bab8-e63f61135d5d" CreationDate="2010-12-28T23:12:10.237" UserId="1899" Comment="added 323 characters in body" Text="Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried it there is a kind of gray discoloration on the bottom of the pan. It essentially disappears if it gets wet, but when I dry it, it comes back. First -- is this normal? If not, is there a way to fix it?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;Updated with pictures.&#xD;&#xA;&#xD;&#xA;First, this is what it looks like dry: http://tinypic.com/r/2ynmp2c/7&#xD;&#xA;&#xD;&#xA;Second, this is what it looks like wet: http://tinypic.com/r/15xn90m/7&#xD;&#xA;&#xD;&#xA;It's an all-clad 4 quart stainless steel saute pan. (Like this one: http://www.amazon.com/All-Clad-Stainless-4-Quart-Saute-Pan/dp/B00005AL5Y).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21656" PostHistoryTypeId="2" PostId="10561" RevisionGUID="9483e52e-b0a8-4bce-9c3a-be4c3209ae66" CreationDate="2010-12-29T00:21:06.337" UserDisplayName="Kathy Pavlakis" Text="let them sit in a sunny window with southern exposure until they get a little soft. Then put them in a paper bag for a couple of days and they should be edible" />
  <row Id="21658" PostHistoryTypeId="2" PostId="10563" RevisionGUID="45c0a608-f860-4793-ab8b-a9c8fcb0ec58" CreationDate="2010-12-29T00:31:38.870" UserId="3479" Text="Did some looking around, which you have probably done also, and noted that there was no definitive answer.  An unripe eggplant is going to be hard and have more solarine which apparently some people react to.&#xD;&#xA;&#xD;&#xA;However, since eggplant is a nightshade and some other nightshades ripen on the counter (think tomatoes) I would try leaving it out for a few days.  The frost might have killed that possibility but maybe not.&#xD;&#xA;&#xD;&#xA;Worst case, I would peel it, cube it and add it into a tomato based soup...say a minestrone or other vegetable soup, where it can either break down or, if it doesn't, provide a little texture without being the lead ingredient.  If you use it in eggplant parmesan and it is tough, the dish will be inedible.  If you use it in a vegetable stew, chewiness won't kill the whole dish.&#xD;&#xA;&#xD;&#xA;Or you could cut it in half, rub olive oil on it and roast it in the oven.  If it softens, use it in baba ganoush or in ratatouille.  If it doesn't, feed it to the chickens." />
  <row Id="21659" PostHistoryTypeId="6" PostId="10553" RevisionGUID="482ae8e4-e315-4635-bbc1-988f24b2c48e" CreationDate="2010-12-29T00:53:19.060" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;vegetables&gt;&lt;eggplant&gt;" />
  <row Id="21660" PostHistoryTypeId="2" PostId="10564" RevisionGUID="c39c9eaa-d357-4017-b6f8-cf60300e318f" CreationDate="2010-12-29T00:57:20.570" UserDisplayName="daniel" Text="Wasabi can also be activated by oil. So. Make yourself a nice intense wasabi oil, add equal part by weight of maltodextrin, stir. Voila, a nice sticky powder perfect for adhering to your almonds." />
  <row Id="21661" PostHistoryTypeId="2" PostId="10565" RevisionGUID="0eeed552-188a-4030-8609-bfb3334b2f7e" CreationDate="2010-12-29T01:40:20.857" UserId="3875" Text="[Cardoon][1] it what I am looking for. Thanks to [Jefromi][2] for supplying the answer in the comments.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cardoon&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/1672/jefromi" />
  <row Id="21662" PostHistoryTypeId="2" PostId="10566" RevisionGUID="7f1665e4-6ac1-48a1-ac52-0496d57a9006" CreationDate="2010-12-29T02:58:49.933" UserId="67" Text="It's that whole 'recommend trying in your own home' qualifier that makes it trickier to answer.&#xD;&#xA;&#xD;&#xA;I've had sweet potato sushi that was very good (it was cooked first ... I think deep fried)&#xD;&#xA;&#xD;&#xA;I also remember a sushi roll that had lettuce in it ... I want to say that one also included something deep fried (tuna?) with siracha, but it's been a few years.&#xD;&#xA;&#xD;&#xA;I've also seen rolls made with spam on TV (Food Network; The Chef Jeff Project)&#xD;&#xA;" />
  <row Id="21666" PostHistoryTypeId="2" PostId="10568" RevisionGUID="f933453a-a505-4982-8302-a0bebcb9f464" CreationDate="2010-12-29T14:41:00.323" UserId="4012" Text="A great book to start with is &quot;50 great curries of India&quot;, by Camellia Panjabi (ISBN: 978 1 84509 264 1). Besides 50 curry recipes, the book contains a 60-page explanation of typical curry ingredients, spices, cooking techniques, necessary equipment and so on. There are also chapters at the end on Indian breads, rice, side dishes, desserts and drinks to make your meal complete.&#xD;&#xA;&#xD;&#xA;You can also find a lot of video recipes on the [website &quot;Show Me the Curry&quot;][1].&#xD;&#xA;&#xD;&#xA;One note: the above book and website are focused on home-style Indian curries. If you're more interested in reproducing restaurant-style Indian cooking, you should also take a look at the books by Kris Dhillon (&quot;The Curry Secret&quot; and &quot;The New Curry Secret&quot;) and the website &quot;Curry Recipes Online&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.showmethecurry.com" />
  <row Id="21667" PostHistoryTypeId="5" PostId="10568" RevisionGUID="093e98f0-df9a-4f67-9696-0c3bddcbdb19" CreationDate="2010-12-29T14:46:20.753" UserId="4012" Comment="added 10 characters in body" Text="A great book to start with is [&quot;50 great curries of India&quot;][1], by Camellia Panjabi (ISBN: 978 1 84509 264 1). Besides 50 curry recipes, the book contains a 60-page explanation of typical curry ingredients, spices, cooking techniques, necessary equipment and so on. There are also chapters at the end on Indian breads, rice, side dishes, desserts and drinks to make your meal complete.&#xD;&#xA;&#xD;&#xA;You can also find a lot of video recipes on the website &quot;Show Me the Curry&quot;.&#xD;&#xA;&#xD;&#xA;One note: the above book and website are focused on home-style Indian curries. If you're more interested in reproducing restaurant-style Indian cooking, you should also take a look at the books by Kris Dhillon (&quot;The Curry Secret&quot; and &quot;The New Curry Secret&quot;) and the website &quot;Curry Recipes Online&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/530182" />
  <row Id="21668" PostHistoryTypeId="2" PostId="10569" RevisionGUID="0fe8aa38-8950-47a1-9a54-9b822a0e57b9" CreationDate="2010-12-29T15:04:04.210" UserId="4012" Text="To get some tips on how to figure out the &quot;secret&quot; ingredient or step that you're missing in your recipe, check out the forum at the [website &quot;Curry Recipes Online&quot;][1]. It's a forum where people discuss on how to reproduce the recipes from their favorite Indian take-away.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cr0.co.uk" />
  <row Id="21669" PostHistoryTypeId="2" PostId="10570" RevisionGUID="d5adbce8-fc55-4f95-83bc-7a820624ffcd" CreationDate="2010-12-29T15:13:00.313" UserId="4012" Text="A lot of Indian curry recipes have a step where you're told to cook an onion-tomato-spices mixture &quot;until the oil separates&quot;. Despite having tried cooking such recipes a number of times already, I still haven't really figured out what is meant by this. I have several questions:&#xD;&#xA;&#xD;&#xA; 1. How can I tell that the oil is separating? I'm never quite sure whether I'm seeing oil or water coming out of the mixture while it's cooking.&#xD;&#xA; 2. How long on average do you need to cook the mixture until the oil separates?&#xD;&#xA; 3. What causes the oil to separate? Is it simply that all the water has been cooked out of the mixture?&#xD;&#xA; 4. Why do you need to let the oil separate?" />
  <row Id="21670" PostHistoryTypeId="1" PostId="10570" RevisionGUID="d5adbce8-fc55-4f95-83bc-7a820624ffcd" CreationDate="2010-12-29T15:13:00.313" UserId="4012" Text="What is meant by &quot;cook until the oil separates&quot; in Indian curry recipes?" />
  <row Id="21671" PostHistoryTypeId="3" PostId="10570" RevisionGUID="d5adbce8-fc55-4f95-83bc-7a820624ffcd" CreationDate="2010-12-29T15:13:00.313" UserId="4012" Text="&lt;oil&gt;&lt;curry&gt;&lt;indian-cuisine&gt;" />
  <row Id="21673" PostHistoryTypeId="2" PostId="10572" RevisionGUID="61ea3be9-36d3-40f4-8178-eefcbe877690" CreationDate="2010-12-29T16:05:45.687" UserId="3348" Text="This happens to mine, and they are most definitely stainless, not aluminum. Our stainless sink gets the same way. I assume it's from all the minerals in our water. I have found that mixing up some Oxyclean and water and a couple of minutes' soak and a scrub with a plastic scrubber will get rid of it (both from the pan and from the sink). It comes right back, though.&#xD;&#xA;&#xD;&#xA;I haven't found that it has any negative impact on the usability of the pans, and doesn't shorten the life significantly if the 14+ year old chef's pan I use almost daily is any indication." />
  <row Id="21674" PostHistoryTypeId="5" PostId="10572" RevisionGUID="d55b6fff-f353-40d5-9cd6-5cfe8479a866" CreationDate="2010-12-29T16:11:32.643" UserId="3348" Comment="added 595 characters in body" Text="This happens to mine, and they are most definitely stainless, not aluminum. Our stainless sink gets the same way. I assume it's from all the minerals in our water. I have found that mixing up some Oxyclean and water and a couple of minutes' soak and a scrub with a plastic scrubber will get rid of it (both from the pan and from the sink). It comes right back, though.&#xD;&#xA;&#xD;&#xA;I haven't found that it has any negative impact on the usability of the pans, and doesn't shorten the life significantly if the 14+ year old chef's pan I use almost daily is any indication.&#xD;&#xA;&#xD;&#xA;I did a little more research, and it's definitely mineral haze. Recommended treatments are Barkeeper's Friend (mild oxalic acid) soak/scrub, or boiling some vinegar, either one followed by a thorough rinse. In theory, if the haze is left alone it could develop into buildup, which would begin to degrade performance, but in practice it's not an urgent worry.&#xD;&#xA;&#xD;&#xA;So if it bugs you, clean it off with mild acid or oxygen bleach. But expect it to come right back. If you only removed it once a year, you'd be a couple of years ahead of my cleaning schedule, and I haven't seen any harm from it." />
  <row Id="21680" PostHistoryTypeId="2" PostId="10575" RevisionGUID="185382f2-7aaa-4a6c-8fe3-1fe8c3eeda0e" CreationDate="2010-12-29T17:00:41.043" UserId="4014" Text="1 - Oil is separated in curries normally after you have cooked spices or sauces for ~10-15 mins. You can tell by seeing &quot;bubbles&quot; appearing and the oil by making a thin layer on top of your sauces/curry.&#xD;&#xA;&#xD;&#xA;2 - It varies, but normally after 10-15 mins the oil separates from your curry.&#xD;&#xA;&#xD;&#xA;3 - Normally after cooking for 10-15 mins most of the water dries up which causes the curry (mostly made of thick sauces) to separate from the oil.&#xD;&#xA;&#xD;&#xA;4 - It's always good to let the oil separate from your curry because of two things:&#xD;&#xA;&#xD;&#xA;    a - Extra water dries up&#xD;&#xA;    b - All spices and curry get cooked properly&#xD;&#xA;&#xD;&#xA;    The food tastes much better if spices and the curries are properly cooked." />
  <row Id="21682" PostHistoryTypeId="5" PostId="10548" RevisionGUID="61ae9b66-8c70-4e79-81d0-289c19e6e6af" CreationDate="2010-12-29T17:31:35.290" UserId="60" Comment="Making it better!" Text="Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came off. However, once I cleaned and dried it there is a kind of gray discoloration on the bottom of the pan. It essentially disappears if it gets wet, but when I dry it, it comes back. First -- is this normal? If not, is there a way to fix it?&#xD;&#xA;&#xD;&#xA;First, this is what it looks like dry:&#xD;&#xA;&#xD;&#xA;![dry pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Second, this is what it looks like wet: &#xD;&#xA;&#xD;&#xA;![wet pan][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;It's an [All-Clad 4 quart stainless steel saute pan][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/HuVqx.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/oDMLI.jpg&#xD;&#xA;  [3]: http://www.amazon.com/All-Clad-Stainless-4-Quart-Saute-Pan/dp/B00005AL5Y" />
  <row Id="21685" PostHistoryTypeId="2" PostId="10576" RevisionGUID="b0a31417-da23-4edd-ad95-ebfeb9b12c48" CreationDate="2010-12-29T18:35:48.127" UserId="2569" Text="I'm wondering if this was perhaps an imprecise use of &quot;melted&quot; to mean &quot;dissolved&quot;. I.e. cook the butter, flour, and sugar just until the *butter* melts and everything is dissolved, **not** until the *sugar* melts." />
  <row Id="21686" PostHistoryTypeId="2" PostId="10577" RevisionGUID="023a1e7d-cdcf-4f4c-a1b1-6a800ff88ec0" CreationDate="2010-12-29T18:46:14.200" UserId="41" Text="[bikeboy][1] definitely has it right, but just to be a little more specific:&#xD;&#xA;&#xD;&#xA;What you're seeing is *scale*, also referred to as [fouling][2] and several other terms.  In all probability, it is specifically [limescale][3] that you're seeing, and it's very common in hot water taps, kettles, and on air-dried cookware.&#xD;&#xA;&#xD;&#xA;If you have hard water (or even if you don't) it will tend to contain small amounts of dissolved [calcium bicarbonate][4], which is completely harmless by the way, but when you boil the water it breaks down into [calcium carbonate][5], which is still harmless but has low solubility in water and precipitates out into solid salts at lower temperatures.&#xD;&#xA;&#xD;&#xA;This can also get mixed up with other salts you use in cooking to create more scale.&#xD;&#xA;&#xD;&#xA;As you've noticed, soap and detergent do not remove the scale.  Nor would you expect them to; those things are intended for the extraction of oils and grease (and sometimes killing bacteria), and the above salts are even less soluble in oil than they are in water.&#xD;&#xA;&#xD;&#xA;Acids such as vinegar or [Barkeeper's Friend][6] work because the acidity helps to dissolve those salts.&#xD;&#xA;&#xD;&#xA;Bottom line, the mineral build-up is **normal** and **harmless** (to both you and your cookware).&#xD;&#xA;&#xD;&#xA;If you want to **prevent** the build-up in the future:&#xD;&#xA;&#xD;&#xA;  * Try not to use more heat than necessary in your cooking (high heats speed up the mineral breakdown).  Simmer, don't boil.&#xD;&#xA;&#xD;&#xA;  * Always **thoroughly** dry your stainless steel cookware instead of letting it air-dry.  You'll wipe off the salts instead of letting them bond to the metal.&#xD;&#xA;&#xD;&#xA;  * Rinse with a dilute vinegar solution after washing.&#xD;&#xA;&#xD;&#xA;If you need to **clean** the build-up, use Barkeeper's Friend (which is what All Clad recommends using) or a boil some concentrated vinegar as bikeboy says.  **Don't** just use any old stainless steel cleaner, as not all of them are safe for cookware.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10548/stainless-steel-pan-gray-bottom-why/10572#10572&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Fouling&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Limescale&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Calcium_bicarbonate&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Calcium_carbonate&#xD;&#xA;  [6]: http://www.barkeepersfriend.com/" />
  <row Id="21687" PostHistoryTypeId="2" PostId="10578" RevisionGUID="38373ea4-2a8a-49e5-8c72-4c2a18b4450b" CreationDate="2010-12-29T20:24:24.283" UserId="3779" Text="I would go for the juice if you are going for a fruit flavor. A pure ingredient like a fruit juice will always give a better flavor than pre-made flavorings. That said, when you do need a more difficult flavoring, I would recommend using oils, as has been suggested. You can find oil-based flavors in an almost infinite number of flavors:&#xD;&#xA;&#xD;&#xA;https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx&#xD;&#xA;&#xD;&#xA;(I haven't tried these, but they have been recommended to me for use in chocolate.)" />
  <row Id="21688" PostHistoryTypeId="2" PostId="10579" RevisionGUID="2175212f-5a96-4fa8-805e-470e15ce30c8" CreationDate="2010-12-29T20:33:03.407" UserId="3779" Text="As others have said, temperature is the key to the firmness of caramels, but not to the texture of caramels. You mentioned the inside is grainy. If that's the case, you might be getting incorrectly crystalized sugar in the center of the pan. One of the tricks to making caramels is to *never scrape the pan*. Let as much of the caramel flow out of the pan as possible, but don't scrape down the sides into the cooling dish. If you do, part of the caramel will turn grainy in about a day.&#xD;&#xA;&#xD;&#xA;As far as temperature, forgot the thermometer. Temperatures vary by your altitude and the exact ingredients you are using among other things. Unless the recipe was written by someone who lived in the same house, used the same pans, and bought the same brands of ingredients, the temperatures should be considered a very rough estimate. Get a bowl of ice water and keep it nearby while the caramel is on the stove. Periodically drop a small amount of the caramel into the ice water and give it a few seconds to cool. Pick up the drop of caramel and see if it is the texture you want.&#xD;&#xA;&#xD;&#xA;Summary:&#xD;&#xA;&#xD;&#xA; - Don't scrape the sides of the bowl. Throw that part of the caramel out (or eat it straight from the bowl).&#xD;&#xA; - Drop bits of the caramel in ice water to check the firmness while cooking. This method is far more reliable than a thermometer. (But don't burn yourself!)" />
  <row Id="21689" PostHistoryTypeId="2" PostId="10580" RevisionGUID="4b126496-a099-457e-a2b9-3f72d1ab2b21" CreationDate="2010-12-29T20:39:10.033" UserId="1675" Text="I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with no curdling occuring, took off the stove then added the reccomeneded amount of lemon juice and still no curdling occured.&#xD;&#xA;&#xD;&#xA;http://guiltykitchen.com/2010/12/06/back-to-basics-culinary-fundamentals-goat-cheese/&#xD;&#xA;&#xD;&#xA;My solution was to put the milk back on the heat until it started to curdle, and then take off the heat and add more lemon juice which produced curds, and then I was able to continue following the recipe. The result was a crumbly cheese that wasn't very spreadable. I used milk from a local farm, it did not have any indication of how pasturized it was.&#xD;&#xA;&#xD;&#xA;What did I do wrong? Should I have left the milk on the heat at a stable temperature until is started to curdle? " />
  <row Id="21690" PostHistoryTypeId="1" PostId="10580" RevisionGUID="4b126496-a099-457e-a2b9-3f72d1ab2b21" CreationDate="2010-12-29T20:39:10.033" UserId="1675" Text="how do I make my goat cheese creamy?" />
  <row Id="21691" PostHistoryTypeId="3" PostId="10580" RevisionGUID="4b126496-a099-457e-a2b9-3f72d1ab2b21" CreationDate="2010-12-29T20:39:10.033" UserId="1675" Text="&lt;cheese&gt;&lt;recipe-problems&gt;&lt;cheese-making&gt;" />
  <row Id="21692" PostHistoryTypeId="2" PostId="10581" RevisionGUID="6e644009-9b7e-4345-822f-91169faeb7bf" CreationDate="2010-12-29T21:00:21.893" UserId="3899" Text="I made some cinnamon rolls the other day but the outside of the rolls are firm rather than soft after baking. What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?" />
  <row Id="21693" PostHistoryTypeId="1" PostId="10581" RevisionGUID="6e644009-9b7e-4345-822f-91169faeb7bf" CreationDate="2010-12-29T21:00:21.893" UserId="3899" Text="What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?" />
  <row Id="21694" PostHistoryTypeId="3" PostId="10581" RevisionGUID="6e644009-9b7e-4345-822f-91169faeb7bf" CreationDate="2010-12-29T21:00:21.893" UserId="3899" Text="&lt;bread&gt;&lt;moisture&gt;" />
  <row Id="21695" PostHistoryTypeId="2" PostId="10582" RevisionGUID="20febf31-03dd-4e84-a2de-f9fb8b74aa6b" CreationDate="2010-12-29T21:20:33.133" UserId="3630" Text="Some of the most important factors that affect texture in this way are: sugar content (brown), fat content, milk content, and egg content.  When you make cinnamon buns, you want to use a sweet dough (never lean), and sweet doughs always have a higher concentration of these ingredients." />
  <row Id="21696" PostHistoryTypeId="2" PostId="10583" RevisionGUID="4568966b-aede-4db2-b3fc-afd6cf6a61a4" CreationDate="2010-12-29T21:43:56.617" UserId="3348" Text="I'd say the buttermilk was a necessary ingredient that you shouldn't have left out. Milk usually needs to be inoculated with some kind of culture before your rennet (or lemon juice in this case) will successfully curdle it. Buttermilk is cultured (which means it has an active colony of beneficial bacteria), and would work well to inoculate your goat milk.&#xD;&#xA;&#xD;&#xA;Leaving that out made the milk much more difficult to curdle, and left you with a less stable curd." />
  <row Id="21697" PostHistoryTypeId="2" PostId="10584" RevisionGUID="cb4fcd1e-a357-4da3-a819-276d0966b69e" CreationDate="2010-12-29T22:00:37.903" UserId="4017" Text="Fat, water, cooking temperature and cooking time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21698" PostHistoryTypeId="2" PostId="10585" RevisionGUID="b42e6ccb-7525-464c-b487-30e6d219ac69" CreationDate="2010-12-29T22:11:22.493" UserId="4017" Text="NO!&#xD;&#xA;You never season stainless steel. Seasoning is the result of carbon &quot;binding&quot; with a cast iron surface creating a natural non stick layer. The chrome in the stainless steel keeps that process from happening properly and/or evenly, which is likely to leave you with a badly stained and sticky pan.&#xD;&#xA;&#xD;&#xA;You keep stainless clean and shiny.&#xD;&#xA;" />
  <row Id="21699" PostHistoryTypeId="2" PostId="10586" RevisionGUID="bea3cc6a-5a77-4e90-bdc0-bb2d9cd07658" CreationDate="2010-12-29T22:15:06.403" UserId="4017" Text="Seasonning the pan properly helps a lot.&#xD;&#xA;Thin coat of oil.&#xD;&#xA;Bake at 550 for 20 minutes.&#xD;&#xA;Cool down.&#xD;&#xA;Repeat 3 to 5 times.&#xD;&#xA;&#xD;&#xA;Then when using it, make sure you give it plenty of pre-heat time before putting the ingredients in it." />
  <row Id="21700" PostHistoryTypeId="2" PostId="10587" RevisionGUID="3397135e-20b1-4836-b427-8a8d9ace4d31" CreationDate="2010-12-29T22:20:42.777" UserId="4017" Text="I find beef is better seared at very high temperature, then finished under the the broiler... well when there's no grill available because of winter obviously.&#xD;&#xA;&#xD;&#xA;Good ingredients don't usually need lots of fancy prep..." />
  <row Id="21701" PostHistoryTypeId="2" PostId="10588" RevisionGUID="fc26b409-d3e2-42c0-88be-9442e55a1a7e" CreationDate="2010-12-29T22:39:08.840" UserId="4019" Text="I've got basic electric hobs in my kitchen which do a fine job - but a lot of cookbooks suggest that certain things would be best done on an open flame/gas hob (i.e. anything involving a wok).&#xD;&#xA;&#xD;&#xA;My flat isn't piped up for gas and I can't afford the expense of replacing my hob with a better one than it currently has anyway - so I was wondering - would a decent gas camping stove/hob be a suitable and sensible supplement to my electric hobs? &#xD;&#xA;&#xD;&#xA;If so, what sort of thing should I look out for on buying one?" />
  <row Id="21702" PostHistoryTypeId="1" PostId="10588" RevisionGUID="fc26b409-d3e2-42c0-88be-9442e55a1a7e" CreationDate="2010-12-29T22:39:08.840" UserId="4019" Text="Camping stove to supplement an electric hob" />
  <row Id="21703" PostHistoryTypeId="3" PostId="10588" RevisionGUID="fc26b409-d3e2-42c0-88be-9442e55a1a7e" CreationDate="2010-12-29T22:39:08.840" UserId="4019" Text="&lt;wok&gt;&lt;gas&gt;&lt;electric-stoves&gt;" />
  <row Id="21704" PostHistoryTypeId="2" PostId="10589" RevisionGUID="33368bed-56b7-42bf-8dba-9bc925b18d5f" CreationDate="2010-12-29T23:12:11.217" UserId="4017" Text="Yes, actually portable butane stove do a very good job and can be bought for under 30$ at most sports/camping stores.&#xD;&#xA;" />
  <row Id="21705" PostHistoryTypeId="2" PostId="10590" RevisionGUID="2bd5e5d8-7d3a-403e-b3c5-6a8a43927137" CreationDate="2010-12-29T23:26:53.463" UserDisplayName="David Abbott" Text="In your grandmother's day, companies didn't adulterate bacon by injecting it with Lactose (Which causes the bacon to absorb water, so you end up buying the meat with sometimes up to 25% of the weight being water)&#xD;&#xA;&#xD;&#xA;This is why when you fry bacon you often get a white slushy residue leaching from the rashers, and you end up with poached bacon, rather than fried.&#xD;&#xA;&#xD;&#xA;Unless you buy your bacon from an independent producer (and pay the price premium) I doubt if you will ever be successful in rendering the run-off.  " />
  <row Id="21706" PostHistoryTypeId="2" PostId="10591" RevisionGUID="ce9477e2-dd93-40b0-a256-db7322e18634" CreationDate="2010-12-29T23:51:05.687" UserId="1184" Text="I have a jar of pickled figs bought for me as a present, and would like to make good use of them. Any ideas??" />
  <row Id="21707" PostHistoryTypeId="1" PostId="10591" RevisionGUID="ce9477e2-dd93-40b0-a256-db7322e18634" CreationDate="2010-12-29T23:51:05.687" UserId="1184" Text="What to do with Pickled Figs" />
  <row Id="21708" PostHistoryTypeId="3" PostId="10591" RevisionGUID="ce9477e2-dd93-40b0-a256-db7322e18634" CreationDate="2010-12-29T23:51:05.687" UserId="1184" />
  <row Id="21709" PostHistoryTypeId="2" PostId="10592" RevisionGUID="8a6cbe4a-fb2e-4934-9318-5d10a7b47c9c" CreationDate="2010-12-30T01:03:46.147" UserId="671" Text="I don't think that you'll get the results that you expect. &#xD;&#xA;&#xD;&#xA;My experience includes an [MSR Whisperlite International][1] backpacking stove (white gas), and Coleman two-burner stoves in both [white gas][2] and [propane][3] variants. Anecdotally, the backpacking stove has limited control, while the two-burner stoves don't quite have the oomph of a real gas stove.&#xD;&#xA;&#xD;&#xA;The Coleman links that I provided indicate that the white gas stove has burners that put out 7,500 and 6,500 BTU, while the propane stove puts out 10,000 btu on both burners. Using the [REI-provided][4] time for boiling water, I calculated that the backpacking stove puts out about 4,500 BTU (and other backpacking stoves indicate similar times, regardless of fuel).&#xD;&#xA;&#xD;&#xA;By comparison, my consumer-grade natural gas-powered kitchen stove has two burners that put out 15,500 BTU, one that puts out 9,500, and one (the simmer burner) that puts out 5,000. Viking offers normal burners up to 18,000 BTU, and a wok burner of 27,000.&#xD;&#xA;&#xD;&#xA;If you do decide to go with a campstove, however, there's one thing that I want to emphasize: **do not buy white gas stoves for indoor use**. They're fine while they're burning, but lighting them is a bit dramatic, and once you shut them off they'll put out half-burned fumes for several minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cascadedesigns.com/msr/stoves/expedition-stoves/whisperlite-internationale/product&#xD;&#xA;  [2]: http://www.coleman.com/coleman/ColemanCom/subcategory.asp?CategoryID=2020&#xD;&#xA;  [3]: http://www.coleman.com/coleman/colemancom/detail.asp?product_id=2000004126&amp;categoryid=2010&amp;brand=&#xD;&#xA;  [4]: http://www.rei.com/product/709000" />
  <row Id="21710" PostHistoryTypeId="6" PostId="10588" RevisionGUID="f0298afa-125b-4723-8ce5-32c43922a489" CreationDate="2010-12-30T01:58:47.670" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;wok&gt;&lt;gas&gt;&lt;electric-stoves&gt;" />
  <row Id="21711" PostHistoryTypeId="6" PostId="10591" RevisionGUID="3b201e84-b270-4435-975d-7e9f75455027" CreationDate="2010-12-30T01:59:08.310" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;fruit&gt;" />
  <row Id="21712" PostHistoryTypeId="5" PostId="10379" RevisionGUID="dc8c9fcb-dae1-4b91-87a4-20d869911715" CreationDate="2010-12-30T02:03:59.660" UserId="41" Comment="added 39 characters in body; edited tags; edited title" Text="I generally buy Choice grade beef, but will sometimes spend the extra money and buy Prime.&#xD;&#xA;&#xD;&#xA;How should I prepare Prime beef so as to take proper advantage of the additional tenderness, marbling and overall flavour of this grade?&#xD;&#xA;&#xD;&#xA;So far I've just been serving it on the rare side, or making carpaccio, but would not have a problem with serving it less rare." />
  <row Id="21713" PostHistoryTypeId="4" PostId="10379" RevisionGUID="dc8c9fcb-dae1-4b91-87a4-20d869911715" CreationDate="2010-12-30T02:03:59.660" UserId="41" Comment="added 39 characters in body; edited tags; edited title" Text="How can I make the best use of prime beef?" />
  <row Id="21714" PostHistoryTypeId="6" PostId="10379" RevisionGUID="dc8c9fcb-dae1-4b91-87a4-20d869911715" CreationDate="2010-12-30T02:03:59.660" UserId="41" Comment="added 39 characters in body; edited tags; edited title" Text="&lt;beef&gt;&lt;grade&gt;" />
  <row Id="21715" PostHistoryTypeId="10" PostId="3479" RevisionGUID="52363887-1e8b-4dca-9529-397b6fbfcb13" CreationDate="2010-12-30T02:32:05.757" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21716" PostHistoryTypeId="2" PostId="10593" RevisionGUID="c377275b-a61f-4490-906f-37d77839cfd7" CreationDate="2010-12-30T04:33:36.463" UserId="41" Text="I'll try to be specific without getting into too much detail here:&#xD;&#xA;&#xD;&#xA;1. The chewiness (AKA *elasticity*) - of dough is due to the formation of [gluten][1].  This is affected by:&#xD;&#xA;&#xD;&#xA;  * The amount of starch (flour) used (gluten is the result of starch and water);&#xD;&#xA;  * Type of flour used (high-gluten flour such as bread flour gives means a chewier result);&#xD;&#xA;  * Fat content (fat insulates the starch from the water, slowing gluten formation);&#xD;&#xA;  * Sugar content (in order for gluten to form, the starch must be dissolved; a high sugar content saturates the water and prevents dissolution of the starch);&#xD;&#xA;  * Baking time (up to a certain point, until all of the starch has been converted).&#xD;&#xA;&lt;br/&gt;&lt;br/&gt;&#xD;&#xA;2. The *crust* (I assume this is what you're referring to by &quot;softness&quot;) - is primarily the result of the [Maillard reaction][2], which requires an amino acid and a sugar as well as heat.  The longer and more quickly the reaction carries on, the crispier and browner the crust will be.  The factors are:&#xD;&#xA;&#xD;&#xA;  * Baking temperature (higher = crispier);&#xD;&#xA;  * Baking time (longer = crispier);&#xD;&#xA;  * Moisture (less = crispier).  This has an effect because the evaporation temperature of water (100° C / 212° F) is lower than that required for the Maillard reaction (154° C / 310° F), so the reaction can only take place once all water has evaporated or been converted to gluten.&#xD;&#xA;  * Acidity (pH) also inhibits the Maillard reaction but this is not normally a concern in bread.&#xD;&#xA;&lt;br/&gt;&lt;br/&gt;&#xD;&#xA;3. Finally, the *moistness* of the bread is essentially a combination of the first two:&#xD;&#xA;&#xD;&#xA;  * Higher fat content means less gluten is formed and more of the moisture is preserved, as long as it doesn't evaporate.  The fat itself also adds a certain amount of moisture as far as mouth-feel is concerned.&#xD;&#xA;&#xD;&#xA;  * Higher sugar content also preserves more of the moisture and using a wetter sugar (i.e. brown or muscovado) provides some moisture of its own - although the latter can easily evaporate with over-baking.&#xD;&#xA;&#xD;&#xA;  * Longer baking times cause more of the water to evaporate, which reduces the final level of moisture in the finished bread.&#xD;&#xA;&#xD;&#xA;  * Higher baking temperatures also cause more water to evaporate.  However, it's usually a trade-off between higher temperatures or longer baking.  A good recipe tends to be optimized to provide a slightly crispy crust without over-developing gluten or drying out the bread.&#xD;&#xA;&#xD;&#xA;If your bread (or similar baked product) ended up too dry, it's probably because you over-baked it or baked at too high a temperature.  If it came out too chewy (glutinous), you might have used too strong a flour or not enough fat/sugar.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gluten&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="21717" PostHistoryTypeId="2" PostId="10594" RevisionGUID="eb5dd83b-f8aa-4f52-918d-e96b22d01952" CreationDate="2010-12-30T10:27:56.003" UserId="2939" Text="At our new home, we have hard water.  I had thought that the teabags I was buying were just weak, but the internet seems to indicate that the hard water will actually change the taste of the tea to a more chalky taste with some residue.  &#xD;&#xA;&#xD;&#xA;Two suggestions I have come across are either brewing with bottled water (I try to reduce the amount of packaging I buy so don't want to do this), or brewing the tea double strength (this makes it a little bitter).  &#xD;&#xA;&#xD;&#xA;What is the best way to get a tasty brew using hard water?" />
  <row Id="21718" PostHistoryTypeId="1" PostId="10594" RevisionGUID="eb5dd83b-f8aa-4f52-918d-e96b22d01952" CreationDate="2010-12-30T10:27:56.003" UserId="2939" Text="How to brew tasty tea with hard water" />
  <row Id="21719" PostHistoryTypeId="3" PostId="10594" RevisionGUID="eb5dd83b-f8aa-4f52-918d-e96b22d01952" CreationDate="2010-12-30T10:27:56.003" UserId="2939" Text="&lt;tea&gt;&lt;hardwater&gt;" />
  <row Id="21720" PostHistoryTypeId="2" PostId="10595" RevisionGUID="4dd4667f-eb79-4463-b58e-da58ebfd618f" CreationDate="2010-12-30T11:58:40.213" UserId="2010" Text="You can also get a water filter that is meant to help with this sort of thing.&#xD;&#xA;&#xD;&#xA;Here in the UK one of the most common brands is Britvic, you simply put a couple of litres in a jug which has a filter in it, after filtration use it to make your tea.&#xD;&#xA;&#xD;&#xA;I've not used it myself however so cant comment on its effectivness.&#xD;&#xA;&#xD;&#xA;You can also get these filters built into your taps.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21721" PostHistoryTypeId="2" PostId="10596" RevisionGUID="835269eb-80a7-407f-84fe-96811e30bcfa" CreationDate="2010-12-30T13:16:58.320" UserId="2581" Text="Chewing coffee beans suppresses the bad smell from your mouth. People usually look at me sideways when I order a couple coffee beans in a restaurant, but it really helps. It does not however suppress the odor of your skin a day after you eat onion or garlic." />
  <row Id="21722" PostHistoryTypeId="2" PostId="10597" RevisionGUID="22839864-730b-454e-be65-64239cfab384" CreationDate="2010-12-30T15:24:33.203" UserId="1393" Text="I think the two most likely things to do with this are to serve it as an accompaniment to a cheese plate (preferably with a triple cream / brie type cheese or an intense blue cheese), or in a dish with a gamey meat." />
  <row Id="21723" PostHistoryTypeId="2" PostId="10598" RevisionGUID="9a4788fe-4200-420a-b565-62868278593d" CreationDate="2010-12-30T15:47:14.513" UserId="1148" Text="I would stuff one inside a quail before cooking.  You should get a really nice gamey-figgy gravy out of it." />
  <row Id="21724" PostHistoryTypeId="6" PostId="10594" RevisionGUID="8e2fdc26-eff1-4b39-9383-08c47f751ef5" CreationDate="2010-12-30T15:50:23.667" UserId="41" Comment="edited tags" Text="&lt;tea&gt;" />
  <row Id="21725" PostHistoryTypeId="2" PostId="10599" RevisionGUID="c0f73a13-17da-434c-b109-580f6a36b8d3" CreationDate="2010-12-30T15:56:41.367" UserId="1148" Text="I would simply purchase a wire rack for cooling cookies (not coated) and place it on top of a cookie sheet.  Alternatively, place it across a glass Lasagna pan for more air flow underneath and better drip catching." />
  <row Id="21726" PostHistoryTypeId="2" PostId="10600" RevisionGUID="8ab09323-910f-4a97-a415-247ea371edc1" CreationDate="2010-12-30T16:12:42.470" UserId="4012" Text="Is there a site that offers a &quot;look inside&quot; preview of the [book &quot;The New Best Recipe&quot;][1]? I checked both Amazon and Google Books, but I couldn't preview it in either.&#xD;&#xA;&#xD;&#xA;The approach of the book sounds interesting, but before ordering, I'd like to see for myself how the recipes are laid out and how much explanation is given for why a particular recipe worked out the best. Also, I'd like to check that it contains enough recipes suitable for vegetarians to be useful to me.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/96936" />
  <row Id="21727" PostHistoryTypeId="1" PostId="10600" RevisionGUID="8ab09323-910f-4a97-a415-247ea371edc1" CreationDate="2010-12-30T16:12:42.470" UserId="4012" Text="Preview for &quot;The New Best Recipe&quot;? Suitability for vegetarians?" />
  <row Id="21728" PostHistoryTypeId="3" PostId="10600" RevisionGUID="8ab09323-910f-4a97-a415-247ea371edc1" CreationDate="2010-12-30T16:12:42.470" UserId="4012" Text="&lt;cookbook&gt;" />
  <row Id="21729" PostHistoryTypeId="5" PostId="10600" RevisionGUID="cdfb38f0-998c-4e06-8f85-d31e6a4de035" CreationDate="2010-12-30T16:18:28.373" UserId="4012" Comment="added 105 characters in body" Text="Is there a site that offers a &quot;look inside&quot; preview of the [book &quot;The New Best Recipe&quot;][1]? I checked both Amazon and Google Books, but I couldn't preview it in either.&#xD;&#xA;&#xD;&#xA;The approach of the book sounds interesting, but before ordering, I'd like to see for myself how the recipes are laid out and how much explanation is given for why a particular recipe worked out the best. Also, I'd like to check that it contains enough recipes suitable for vegetarians to be useful to me.&#xD;&#xA;&#xD;&#xA;If no online preview can be found, some description from someone who owns a copy would be useful too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/96936" />
  <row Id="21730" PostHistoryTypeId="2" PostId="10601" RevisionGUID="3d2ade4b-5136-43a2-a13b-1808a3eeb3af" CreationDate="2010-12-30T16:28:32.683" UserId="1259" Text="It is an excellent book. I pretty much learned how to cook out of it. All the recipes are wonderful. My favorite thing about it is the discussion of what else they tried in order to get to a particular recipe. Finding out what didn't work about a recipe and why you're doing things the way you are has taught me more about cooking than any other single source. I highly recommend this book to everyone....&#xD;&#xA;&#xD;&#xA;...except you. Actually, that's not entirely true, but the book has a strong meat focus. I don't know what the standard is for a vegetarian to buy an omnivore cookbook, but I'd guess that at least half the stuff in this one has meat. If you're comfortable subbing out ingredients and ignoring large portions of the book, then it's great. But you will need to ignore quite a lot of it. " />
  <row Id="21731" PostHistoryTypeId="5" PostId="10601" RevisionGUID="4a462170-4b95-4e65-91ea-6f8dfc9aa01c" CreationDate="2010-12-30T16:37:16.760" UserId="1259" Comment="added 146 characters in body" Text="It is an excellent book. I pretty much learned how to cook out of it. All the recipes are wonderful. My favorite thing about it is the discussion of what else they tried in order to get to a particular recipe. Finding out what didn't work about a recipe and why you're doing things the way you are has taught me more about cooking than any other single source. There are no pictures, if that's your thing. But I don't really find them necessary. The book has tons of standard recipes and is well organized. I highly recommend this book to everyone....&#xD;&#xA;&#xD;&#xA;...except you. Actually, that's not entirely true, but the book has a strong meat focus. I don't know what the standard is for a vegetarian to buy an omnivore cookbook, but I'd guess that at least half the stuff in this one has meat. If you're comfortable subbing out ingredients and ignoring large portions of the book, then it's great. But you will need to ignore quite a lot of it. " />
  <row Id="21732" PostHistoryTypeId="2" PostId="10602" RevisionGUID="1b54e0d9-3a3e-47a4-a02d-00bc05c02ff5" CreationDate="2010-12-30T17:01:56.380" UserId="15" Text="I prepared two 9x13&quot; casserole dishes worth of macaroni &amp; cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate moisture in the pasta and to give it that chewy texture.&#xD;&#xA;&#xD;&#xA;Then after allowing to cool to below room temperature (I covered it and put it outside in the cold), I proceeded to bag portions. The process was to fill one sandwich-size ziploc bag, wrap the ziploc in saran wrap (squeezing out air in both steps), then wrap in foil, name &amp; date, and put 4-5 units in a 1 gallon freezer bag. Place freezer bag in freezer.&#xD;&#xA;&#xD;&#xA;From the very first pull, not four days later, I already had ice crystals. Where did I go wrong? The ice crystals didn't affect the flavor much if at all, is it possible that it's an aesthetic problem, not actually chemical? Could it be the foil usage (for which I received some questions when I explained the storage/packing method)?" />
  <row Id="21733" PostHistoryTypeId="1" PostId="10602" RevisionGUID="1b54e0d9-3a3e-47a4-a02d-00bc05c02ff5" CreationDate="2010-12-30T17:01:56.380" UserId="15" Text="Did extra insulation cause ice crystals in frozen mac &amp; cheese?" />
  <row Id="21734" PostHistoryTypeId="3" PostId="10602" RevisionGUID="1b54e0d9-3a3e-47a4-a02d-00bc05c02ff5" CreationDate="2010-12-30T17:01:56.380" UserId="15" Text="&lt;sauce&gt;&lt;freezing&gt;&lt;oamc&gt;" />
  <row Id="21736" PostHistoryTypeId="6" PostId="10602" RevisionGUID="ca94d4c1-637e-4e92-9a8a-34cc729cd5af" CreationDate="2010-12-30T17:16:23.230" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;freezing&gt;&lt;cheese&gt;&lt;pasta&gt;" />
  <row Id="21737" PostHistoryTypeId="19" PostId="4708" RevisionGUID="2de024dc-1229-4ffc-bebb-b7577f48f168" CreationDate="2010-12-30T17:21:43.553" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21745" PostHistoryTypeId="2" PostId="10605" RevisionGUID="bbb68729-1b76-482a-bb52-4787570f3aab" CreationDate="2010-12-30T18:00:30.027" UserId="60" Text="Properly wrapped, the extra insulation would not have been the cause of higher than normal ice formation (freezer burn). &#xD;&#xA;&#xD;&#xA;What I suspect might have happened here is that putting it outside in the cold caused all of the steam to condense on the surface of your mac &amp; cheese, resulting in you bagging damper than usual mac &amp; cheese." />
  <row Id="21747" PostHistoryTypeId="2" PostId="10606" RevisionGUID="dd517093-1afe-408e-8b88-05a53403fddd" CreationDate="2010-12-30T18:10:14.480" UserId="3756" Text="I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen to a thin film of ice. So it is obviously still pretty cold. I am hoping to finish the second batch tonight (at the time of writing it is 7 pm here in Sweden). Is a couple of hours in the freezer enough, or do I need to wait until tomorrow morning?" />
  <row Id="21748" PostHistoryTypeId="1" PostId="10606" RevisionGUID="dd517093-1afe-408e-8b88-05a53403fddd" CreationDate="2010-12-30T18:10:14.480" UserId="3756" Text="How long do I need to freeze the freezer bowl when making the second batch of ice cream?" />
  <row Id="21749" PostHistoryTypeId="3" PostId="10606" RevisionGUID="dd517093-1afe-408e-8b88-05a53403fddd" CreationDate="2010-12-30T18:10:14.480" UserId="3756" Text="&lt;equipment&gt;&lt;ice-cream&gt;" />
  <row Id="21750" PostHistoryTypeId="2" PostId="10607" RevisionGUID="80cab27f-480c-4690-bf57-6aac1311f919" CreationDate="2010-12-30T20:02:56.237" UserId="218" Text="This really depends on your freezer and your icecream bowl. Usually the instructions will have a suggested freeze time on them...In my experience, however, it's usually 4-6 hours at a minimum.&#xD;&#xA;&#xD;&#xA;If you need to make multiple batches, it is ABSOLUTELY worth your money to get another bowl." />
  <row Id="21751" PostHistoryTypeId="2" PostId="10608" RevisionGUID="0f8df279-c512-4656-8109-1186cda39375" CreationDate="2010-12-30T20:16:25.810" UserId="4036" Text="I found an interesting recipe for Roquefort popovers and wanted to serve along side of filet mignon and grilled lobster tail, with potatoes and salad.  Should I leave out the potatoes?" />
  <row Id="21752" PostHistoryTypeId="1" PostId="10608" RevisionGUID="0f8df279-c512-4656-8109-1186cda39375" CreationDate="2010-12-30T20:16:25.810" UserId="4036" Text="Do popovers serves as the starch and the bread in a meal?" />
  <row Id="21753" PostHistoryTypeId="3" PostId="10608" RevisionGUID="0f8df279-c512-4656-8109-1186cda39375" CreationDate="2010-12-30T20:16:25.810" UserId="4036" Text="&lt;menu-planning&gt;" />
  <row Id="21754" PostHistoryTypeId="5" PostId="10607" RevisionGUID="ec4aded7-4a7d-42be-a701-c7b7ba76df5c" CreationDate="2010-12-30T20:27:12.510" UserId="218" Comment="edited body" Text="This really depends on your freezer and your icecream bowl. Usually the instructions will have a suggested freeze time on them...In my experience, however, it's usually 6-8 hours at a minimum.&#xD;&#xA;&#xD;&#xA;If you need to make multiple batches, it is ABSOLUTELY worth your money to get another bowl." />
  <row Id="21755" PostHistoryTypeId="2" PostId="10609" RevisionGUID="783d9208-4e5e-4edc-8568-0c38bbc09ef6" CreationDate="2010-12-30T20:29:44.253" UserId="218" Text="Well, personally, I like bread *and* potatoes. Sounds awesome though." />
  <row Id="21756" PostHistoryTypeId="2" PostId="10610" RevisionGUID="f189d0e0-dabe-4083-962d-b6196fe2aced" CreationDate="2010-12-30T21:02:12.893" UserId="67" Text="Although I've seen stoves where you'd hook up what looked to be a propane cylinder, I don't know what hydrocarbon they were using.  And as it was a built-in, it would've had the appropriate venting as required by code.&#xD;&#xA;&#xD;&#xA;If you're using a camping stove, you're going to run the [risk of carbon monoxide build-up,][1] particularly if you're using it when it's cold out, and you've got the windows closed.&#xD;&#xA;&#xD;&#xA;There are [butane burners][2] that are supposed to be suitable for indoor use, but I'm personally not sure I'd trust them; they all risk carbon monoxide if there's not enough oxygen for combustion.&#xD;&#xA;&#xD;&#xA;So, to answer the question -- yes, it'll work, yes, there are even ones intended for this purpose ... but what I'd look for?  A carbon monoxide detector to install before you use it.  And as mentioned -- BTUs ... and remember, even though they're small, propane stores more energy than natural gas, so you can get some rather large burners.  (eg, the ones sold to fry turkeys)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.livestrong.com/article/165273-propane-stove-safety/&#xD;&#xA;  [2]: http://www.thebbqdepot.com/thrapoinbust.html" />
  <row Id="21757" PostHistoryTypeId="2" PostId="10611" RevisionGUID="23862ffc-48ff-4959-a8d1-01245f71bd68" CreationDate="2010-12-30T21:26:56.210" UserId="2217" Text="I don't own a heavy enamel pot, which seems to be the best for no-knead bread. Is it possible to make good no-knead bread in a glass casserole dish?" />
  <row Id="21758" PostHistoryTypeId="1" PostId="10611" RevisionGUID="23862ffc-48ff-4959-a8d1-01245f71bd68" CreationDate="2010-12-30T21:26:56.210" UserId="2217" Text="Is it possible to use casserole dish to make no-knead bread?" />
  <row Id="21759" PostHistoryTypeId="3" PostId="10611" RevisionGUID="23862ffc-48ff-4959-a8d1-01245f71bd68" CreationDate="2010-12-30T21:26:56.210" UserId="2217" Text="&lt;baking&gt;&lt;bread&gt;&lt;cast-iron&gt;&lt;pot&gt;" />
  <row Id="21760" PostHistoryTypeId="2" PostId="10612" RevisionGUID="c9e20db1-9aa5-4f7d-a8a1-4a61a6a85859" CreationDate="2010-12-30T21:43:55.353" UserId="2217" Text="I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter." />
  <row Id="21761" PostHistoryTypeId="1" PostId="10612" RevisionGUID="c9e20db1-9aa5-4f7d-a8a1-4a61a6a85859" CreationDate="2010-12-30T21:43:55.353" UserId="2217" Text="Should I peel and devein whole shrimps?" />
  <row Id="21762" PostHistoryTypeId="3" PostId="10612" RevisionGUID="c9e20db1-9aa5-4f7d-a8a1-4a61a6a85859" CreationDate="2010-12-30T21:43:55.353" UserId="2217" Text="&lt;garlic&gt;&lt;sauteing&gt;&lt;shrimp&gt;" />
  <row Id="21763" PostHistoryTypeId="2" PostId="10613" RevisionGUID="d2801cd9-301b-43d1-ab14-7284a1adc8c4" CreationDate="2010-12-30T22:02:20.073" UserId="2569" Text="If you're gonna have two forms of protein, might as well go whole hog on the starch as well. Symmetry, you know? Though in that case, I'd think about adding a cooked vegetable in addition to the (presumably uncooked) salad." />
  <row Id="21764" PostHistoryTypeId="2" PostId="10614" RevisionGUID="e591460b-eb8b-4e14-b60e-29154cde873c" CreationDate="2010-12-30T22:42:26.483" UserId="1415" Text="i STRONGLY recommend against it. i can speak from experience that the sudden change in temperature can cause glass baking dishes (particularly when they go from as high of a heat required by no-knead bread to a cool room temp) to shatter and explode! i had a pyrex dish go supernova on me once, sending hot flying glass shards all over the kitchen. how i didn't get hit i'll never know, but it melted holes in our floor and left scorch marks!&#xD;&#xA;&#xD;&#xA;more information from Consumer Reports: http://tinyurl.com/33dz9o5&#xD;&#xA;&#xD;&#xA;you can pick up some heavy pots suitable for no-knead break baking at thrift stores and garage sales for a song. if you can find a cast-iron dutch oven, even better! i urge you to dig around a bit. the results are really worth it." />
  <row Id="21765" PostHistoryTypeId="2" PostId="10615" RevisionGUID="adf451ce-9486-4b93-b901-c0e4a3cc9f2d" CreationDate="2010-12-30T23:23:38.473" UserId="931" Text="I'm pretty new to baking, and it seems like the toothpick test is pretty subjective.  I'm wondering, can I use my Thermapen instead?  &#xD;&#xA;&#xD;&#xA;At a fundamental level, are all breads &quot;done&quot; at a certain temperature, or are sweetbreads done baking at one temperature, yeast breads at another, etc?  Is it common enough among recipes to have a chart, like for beef/chicken/pork/etc?&#xD;&#xA;&#xD;&#xA;Or is it totally all over the map based on the recipe?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21766" PostHistoryTypeId="1" PostId="10615" RevisionGUID="adf451ce-9486-4b93-b901-c0e4a3cc9f2d" CreationDate="2010-12-30T23:23:38.473" UserId="931" Text="For baking, is there a common &quot;done&quot; temperature across different kinds of breads?" />
  <row Id="21767" PostHistoryTypeId="3" PostId="10615" RevisionGUID="adf451ce-9486-4b93-b901-c0e4a3cc9f2d" CreationDate="2010-12-30T23:23:38.473" UserId="931" Text="&lt;baking&gt;" />
  <row Id="21768" PostHistoryTypeId="2" PostId="10616" RevisionGUID="734eef39-e637-44f7-ac6a-8a1dce84279b" CreationDate="2010-12-31T01:01:10.143" UserId="3756" Text="I think it depends on the rest of your menu. If it is a rich menu with a lot of courses, maybe it is wise to leave out the potatoes for that reason." />
  <row Id="21769" PostHistoryTypeId="2" PostId="10617" RevisionGUID="9842a2a7-edb1-43a8-85b6-84f68f1ff2b6" CreationDate="2010-12-31T01:05:56.130" UserDisplayName="daniel" Text="Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. &#xD;&#xA;&#xD;&#xA;I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." />
  <row Id="21770" PostHistoryTypeId="2" PostId="10618" RevisionGUID="046df9fc-5d68-4f73-a238-4c963c7dc3df" CreationDate="2010-12-31T01:07:31.853" UserId="3756" Text="It depends on how &quot;heavy&quot; your bread is. White bread is done at around 202 - 205 degrees Fahrenheit. Darker bread, 208 - 212. And definitely use the Thermapen if you have one. There is no point in guessing if you don't have to. " />
  <row Id="21771" PostHistoryTypeId="2" PostId="10619" RevisionGUID="d1c93213-4198-4b5b-84bb-9867a83465b3" CreationDate="2010-12-31T01:11:41.167" UserDisplayName="daniel" Text="I personally would skip the potatoes. Though bread is a standard accompaniment for meals, unless the bread is interesting I fail to see the point. So if you do have an interesting bread, skip the other starchy parts of the dish as unnecessary." />
  <row Id="21772" PostHistoryTypeId="5" PostId="10617" RevisionGUID="e112767a-0b39-4a97-9954-bb3409f907f9" CreationDate="2010-12-31T01:12:43.273" UserDisplayName="daniel" Comment="adding" Text="Yes you need to devein them. The 'vein' is in fact no such thing; it is the intestine, and is thus filled with waste matter. &#xD;&#xA;&#xD;&#xA;Yes, you need to peel them. Shrimp shells are indigestible, and serving shrimp (unless meant to be eaten with the fingers) with the shells on is, to my mind, indefensible. There is simply no good way to eat unpeeled shrimp with cutlery.&#xD;&#xA;&#xD;&#xA;I would personally eat them cold, as I see no point in re-cooking something that has already been cooked. This will make the flesh tougher." />
  <row Id="21773" PostHistoryTypeId="2" PostId="10620" RevisionGUID="a708355e-78b2-4aff-a880-2829fffdf9a3" CreationDate="2010-12-31T03:59:10.770" UserId="3733" Text="Say I just ran out of self-raising flour. What can I add to plain flour to make the equivalent?" />
  <row Id="21774" PostHistoryTypeId="1" PostId="10620" RevisionGUID="a708355e-78b2-4aff-a880-2829fffdf9a3" CreationDate="2010-12-31T03:59:10.770" UserId="3733" Text="Improvised self-raising flour" />
  <row Id="21775" PostHistoryTypeId="3" PostId="10620" RevisionGUID="a708355e-78b2-4aff-a880-2829fffdf9a3" CreationDate="2010-12-31T03:59:10.770" UserId="3733" Text="&lt;flour&gt;" />
  <row Id="21776" PostHistoryTypeId="2" PostId="10621" RevisionGUID="7b13e93c-e6ff-4d99-baac-2512c7679172" CreationDate="2010-12-31T04:02:36.010" UserId="1393" Text="According to http://southernfood.about.com/cs/breads/ht/self_rise_flour.htm, you would add 1.5 teaspoons baking powder and 1/2 teaspoon salt to each cup of flour." />
  <row Id="21777" PostHistoryTypeId="6" PostId="10620" RevisionGUID="b874e31c-10d0-4402-bcfd-bb3e367652ae" CreationDate="2010-12-31T04:35:52.330" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;flour&gt;" />
  <row Id="21778" PostHistoryTypeId="2" PostId="10622" RevisionGUID="f47d842e-8c0f-4bc7-bbca-b7d1a0debcb6" CreationDate="2010-12-31T05:07:04.470" UserId="4038" Text="I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy.  &#xD;&#xA;&#xD;&#xA;Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours.  It's not braised chicken, because I did start without the pre-cooking that &quot;braising&quot; implies.  I'd be inclined to call it a roast but it's being done very slowly.&#xD;&#xA;&#xD;&#xA;So, of curiosity, what would be the best term for it.&#xD;&#xA;&#xD;&#xA;Here's what I did:&#xD;&#xA;&#xD;&#xA;    * wash/scrub and trim four large carrots&#xD;&#xA;    * eat two tangerines, washing the rinds &#xD;&#xA;      and placing them in the bottom of the crock pot (under &#xD;&#xA;      the carrots which now form a sort of gridiron)&#xD;&#xA;    * add in a whole yellow onion (peeled and quartered) &#xD;&#xA;      and a couple of shallots and whole potatoes &#xD;&#xA;     (forming a ring around the edges)&#xD;&#xA;    * season four raw chicken thighs which seasoned salt,&#xD;&#xA;      chili powder, minced ginger, whole cloves, and oregano&#xD;&#xA;      and place those on the bed of carrots. with just enough&#xD;&#xA;      water to submerge the carrots&#xD;&#xA;    * put a small pat of butter on the top of each piece of chicken&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So you can see why it's like a stew or a roast but not quoted either of them.&#xD;&#xA;&#xD;&#xA;What is it?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21779" PostHistoryTypeId="1" PostId="10622" RevisionGUID="f47d842e-8c0f-4bc7-bbca-b7d1a0debcb6" CreationDate="2010-12-31T05:07:04.470" UserId="4038" Text="Stew? Roast? non-Braised Chickem?" />
  <row Id="21780" PostHistoryTypeId="3" PostId="10622" RevisionGUID="f47d842e-8c0f-4bc7-bbca-b7d1a0debcb6" CreationDate="2010-12-31T05:07:04.470" UserId="4038" Text="&lt;slow-cooking&gt;" />
  <row Id="21781" PostHistoryTypeId="2" PostId="10623" RevisionGUID="61376ce7-375c-45f0-bf98-92aed262c717" CreationDate="2010-12-31T05:15:21.970" UserId="4039" Text="Placing the pan in a hot oven until the carbon starts to burn up is a good start. In professional kitchens chefs never let the pan touch soap and do not wash it in water. They will pure a few cups of coarse kosher salt in the pan, heat it on a hot stove for several minutes until it starts to smoke and then use a towel to move the salt around the pan to scrub the pan as the salt is very abrasive. After the salt is emptied a small amount of oil is spread around the pan evenly. The pan is then put on the burner until the oil burns off. When this happens the pan is usually very non-stick. Some chefs will go through the oiling of pan a couple times to build layers of the oil. &#xD;&#xA;&#xD;&#xA;Soap is the worst since it will leave a residue that negatively flavors the food." />
  <row Id="21782" PostHistoryTypeId="2" PostId="10624" RevisionGUID="c8a14f1e-6339-4aa1-8a8c-85735c346676" CreationDate="2010-12-31T05:22:24.423" UserId="4039" Text="Sounds to me like you are making an American interpretation of a Pot au Feu chicken. When making a Pot au Feu neither browning the chicken nor fully covering the chicken with water is necessary as long as the lid is very tight to hold the steam." />
  <row Id="21783" PostHistoryTypeId="2" PostId="10625" RevisionGUID="2f3da589-e470-4f22-a715-c69745d46930" CreationDate="2010-12-31T05:28:25.867" UserId="4039" Text="I assume by goat cheese you mean chevre. Leave the log at room temperature for a while like you would a stick of butter that needs to be softened. To have soft creamy goat cheese for croutons for a salad, let the cheese come to room temp, put in either the Kitchen Aid mixer or a food processor, add a couple of tablespoons of heavy cream, fresh cracked pepper, process and fines herbs which are tarragon, parsley, and chervil." />
  <row Id="21784" PostHistoryTypeId="2" PostId="10626" RevisionGUID="4a276990-6ced-47c4-8c90-62eaeb2105a0" CreationDate="2010-12-31T07:52:08.147" UserDisplayName="sylvia" Text="Mine was sticky. It was a hot day so I put it in the fridge but it was still sticky.&#xD;&#xA; I did not put in vinigar." />
  <row Id="21785" PostHistoryTypeId="2" PostId="10627" RevisionGUID="19dd3910-1e8c-4f26-85a1-dac41d295ffa" CreationDate="2010-12-31T09:50:19.773" UserDisplayName="Michelle" Text="If you are going to cook something &quot;sticky&quot; like eggs or potato, you need to double-oil the pan.  While the pan is cold, spray it with cooking spray.  Then, after you heat it up, put another coat of oil in the pan.  The cold-oil and the hot-oil should make separate layers that will keep your food from sticking." />
  <row Id="21786" PostHistoryTypeId="2" PostId="10628" RevisionGUID="445731e2-0883-418e-8a85-8f4400e00f53" CreationDate="2010-12-31T09:53:59.847" UserDisplayName="Michelle" Text="Put a pinch (a tiny tiny bit--see how little you can pinch) of baking soda in the cup when you put the bag in.  It will make your tea strong, and you won't taste the baking soda.  It also works with soft water if you are a cheapskate and want to get more tea out of your bags!  :)" />
  <row Id="21787" PostHistoryTypeId="2" PostId="10629" RevisionGUID="af3ee109-dd79-4ef2-990c-6e65a4207979" CreationDate="2010-12-31T09:57:07.537" UserDisplayName="Michelle" Text="I would just eat them as a side with dinner. YUM!  Our family can't have Thanksgiving dinner without pickled figs on the table." />
  <row Id="21788" PostHistoryTypeId="2" PostId="10630" RevisionGUID="a1a69843-0b61-4df1-8b5a-1610a36c3e0e" CreationDate="2010-12-31T13:55:05.240" UserId="6538" Text="When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes well. I wonder how I should prepare them. If I buy testicles are they empty or do they still contain the, err, fluid? &#xD;&#xA;&#xD;&#xA;How to properly make them up so they aren't toxic or something anymore? " />
  <row Id="21789" PostHistoryTypeId="1" PostId="10630" RevisionGUID="a1a69843-0b61-4df1-8b5a-1610a36c3e0e" CreationDate="2010-12-31T13:55:05.240" UserId="6538" Text="Testicles as food?" />
  <row Id="21790" PostHistoryTypeId="3" PostId="10630" RevisionGUID="a1a69843-0b61-4df1-8b5a-1610a36c3e0e" CreationDate="2010-12-31T13:55:05.240" UserId="6538" Text="&lt;food-safety&gt;" />
  <row Id="21791" PostHistoryTypeId="2" PostId="10631" RevisionGUID="600bbed3-5638-4264-a582-c9805c70e261" CreationDate="2010-12-31T14:49:00.513" UserId="1887" Text="I have only eaten bull testicles once; they were simply coated with black pepper and grilled. They're not terribly interesting as meat. They didn't taste of much, and the texture was about like other glands (sweetbreads, for example) -- kind of smooth and not chewy. " />
  <row Id="21792" PostHistoryTypeId="2" PostId="10632" RevisionGUID="14754e51-94f4-41ac-92df-502f10c70a4b" CreationDate="2010-12-31T15:26:26.060" UserId="3852" Text="I would call this steaming chicken.&#xD;&#xA;&#xD;&#xA;and  'eat two tangerines'? " />
  <row Id="21793" PostHistoryTypeId="2" PostId="10633" RevisionGUID="3dfe08d4-a2e3-483c-9891-63b34c8b2c53" CreationDate="2010-12-31T16:17:16.307" UserId="164" Text="Several things&#xD;&#xA;&#xD;&#xA;- The steroid in the testicles (testosterone) does not work after eating. It is inactivated by the first-pass metabolism (i.e. by your liver). (And thus, doctors prescribe male sex hormone as gel which is rubbed in skin for absorption, or less commonly, as injections.)&#xD;&#xA;- It is also known that long term oral testosterone intake will lead to liver cancer.&#xD;&#xA;&#xD;&#xA;And&#xD;&#xA;&#xD;&#xA;- Just take the testicles out, Slice it into oval pieces and cook. &#xD;&#xA;- Testis makes the cells in semen (sperm), and most of the slimy part of the semen is made in the prostate, seminal vesicle and so on and so forth&#xD;&#xA;&#xD;&#xA;p.s. This information is intended to be GENERAL INFORMATION and do NOT take this as medical advice, consult your family doctor for health information.&#xD;&#xA;" />
  <row Id="21794" PostHistoryTypeId="2" PostId="10634" RevisionGUID="67b83658-5b75-453a-8ff0-149f016ee664" CreationDate="2010-12-31T16:52:14.677" UserId="438" Text="So I got a bunch of what I thought were locally grown organic brussel sprouts from the local coop the other day.  They came in an unlabeled zip lock bag, which usually means small local farm.  I cooked em up with some butter and oregano. I under cooked them a little bit, but I usually prefer them that way.  When I went to eat them, I began to notice that they had a mild chemically taste.  It burned in my nose and the back of my mouth a little bit.  It was a sensation very similar to the one caused by ammonia or bleach fumes.  I hadn't washed them as thoroughly as I perhaps should (there were black spots on them I hadn't noticed before, but the cooking brought them out). &#xD;&#xA;&#xD;&#xA;So my question is, what did I just eat?  Do brussel sprouts naturally have some ammonia or something similar I might have been tasting (and why don't I remember tasting it when I've eaten them in the past)?  Did I just down some lovely pesticides and herbicides?  Could those black spots been a fungus that was producing something unpleasant?  What's the deal?&#xD;&#xA;" />
  <row Id="21795" PostHistoryTypeId="1" PostId="10634" RevisionGUID="67b83658-5b75-453a-8ff0-149f016ee664" CreationDate="2010-12-31T16:52:14.677" UserId="438" Text="Should brussel sprouts ever taste chemically?" />
  <row Id="21796" PostHistoryTypeId="3" PostId="10634" RevisionGUID="67b83658-5b75-453a-8ff0-149f016ee664" CreationDate="2010-12-31T16:52:14.677" UserId="438" Text="&lt;food-safety&gt;&lt;flavor&gt;" />
  <row Id="21797" PostHistoryTypeId="2" PostId="10635" RevisionGUID="ed3eec98-6492-4fa1-80ea-4240405bc2e0" CreationDate="2010-12-31T16:58:42.933" UserId="1393" Text="Brussels sprouts are in the brassica family, so you can get that family of strong cabbagey/spicey/sulfurous flavors and aromas. You probably know what that tastes like though, so I'm assuming it wasn't that. I've seen those black spots plenty of times, and I generally trim them, but I don't think they would be likely to give off a strong aroma. Once I had a situation like this where a vegetable tasted of kerosene, which I assumed was a cross-contamination and dumped it. That's what I would recommend if this ever occurs again. If in doubt, throw it out." />
  <row Id="21798" PostHistoryTypeId="5" PostId="10622" RevisionGUID="38639816-33c5-4abc-a651-156e6512322b" CreationDate="2010-12-31T18:13:58.163" UserId="446" Comment="spelling" Text="I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy.  &#xD;&#xA;&#xD;&#xA;Tonight I'm making something which I would call a stew, but with much less liquid. It's in the crockpot where it should be ready in about three hours.  It's not braised chicken, because I did start without the pre-cooking that &quot;braising&quot; implies.  I'd be inclined to call it a roast but it's being done very slowly.&#xD;&#xA;&#xD;&#xA;So, of curiosity, what would be the best term for it?&#xD;&#xA;&#xD;&#xA;Here's what I did:&#xD;&#xA;&#xD;&#xA;    * wash/scrub and trim four large carrots&#xD;&#xA;    * eat two tangerines, washing the rinds &#xD;&#xA;      and placing them in the bottom of the crock pot (under &#xD;&#xA;      the carrots which now form a sort of gridiron)&#xD;&#xA;    * add in a whole yellow onion (peeled and quartered) &#xD;&#xA;      and a couple of shallots and whole potatoes &#xD;&#xA;     (forming a ring around the edges)&#xD;&#xA;    * season four raw chicken thighs which seasoned salt,&#xD;&#xA;      chili powder, minced ginger, whole cloves, and oregano&#xD;&#xA;      and place those on the bed of carrots. with just enough&#xD;&#xA;      water to submerge the carrots&#xD;&#xA;    * put a small pat of butter on the top of each piece of chicken&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So you can see why it's like a stew or a roast but not quite either of them.&#xD;&#xA;&#xD;&#xA;What is it?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21799" PostHistoryTypeId="4" PostId="10622" RevisionGUID="38639816-33c5-4abc-a651-156e6512322b" CreationDate="2010-12-31T18:13:58.163" UserId="446" Comment="spelling" Text="Stew? Roast? Non-Braised Chicken?" />
  <row Id="21800" PostHistoryTypeId="2" PostId="10636" RevisionGUID="51104858-6c35-44af-81c1-eaa009d2364f" CreationDate="2010-12-31T18:41:49.893" UserId="4047" Text="I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then braised in a 350&amp;deg; oven for 2 - 2&amp;frac12; hours. Since the loin chops are a lot more tender than the shanks, I'd rather not cook them to death. &#xD;&#xA;&#xD;&#xA;So, leaving aside the question of how to get good flavor development and consistency in the braising liquid (which I think I can work around), is there a good braising method for tender cuts of meat?  In particular, should I still use the oven or stick to the stove top? And what temperature and duration should I be shooting for? Thanks!" />
  <row Id="21801" PostHistoryTypeId="1" PostId="10636" RevisionGUID="51104858-6c35-44af-81c1-eaa009d2364f" CreationDate="2010-12-31T18:41:49.893" UserId="4047" Text="Any time / temperature recommendation for a short braise of a tender piece of meat?" />
  <row Id="21802" PostHistoryTypeId="3" PostId="10636" RevisionGUID="51104858-6c35-44af-81c1-eaa009d2364f" CreationDate="2010-12-31T18:41:49.893" UserId="4047" Text="&lt;lamb&gt;" />
  <row Id="21803" PostHistoryTypeId="2" PostId="10637" RevisionGUID="44b5a417-e41e-4b93-8c9c-6909f3c124c8" CreationDate="2010-12-31T18:43:47.073" UserId="446" Text="I disagree with Daniel, you can absolutely eat the &quot;vein&quot; in a shrimp.  Whole un-peeled shrimp are called peel-and-eat and that's exactly what you can do.  Basically, when you are first cooking the shrimp you get the make the shells on/shells off decision and if you go with shells off, you should de-vein, otherwise you just serve as is.&#xD;&#xA;&#xD;&#xA;As for preparing already cooked shrimp, you can heat the butter then toss the shrimp in that off the heat.  You won't get them hot, but you can knock the chill off while at the same time adding the flavors you want to the party.&#xD;&#xA;&#xD;&#xA;I agree that already cooked shrimp is inferior to raw, but you can still make it taste amazing.&#xD;&#xA;&#xD;&#xA;The fact that the intestine contains waste matter is a non-issue to your digestive tract, de-veining is mainly a presentation decision and not a health one. " />
  <row Id="21804" PostHistoryTypeId="6" PostId="10636" RevisionGUID="35e420f7-bd15-486c-a733-40e8fd41afa3" CreationDate="2010-12-31T18:49:46.440" UserId="4047" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;lamb&gt;" />
  <row Id="21805" PostHistoryTypeId="2" PostId="10638" RevisionGUID="bebdaf83-dfb0-4cc2-9cb3-bcb5d95dc24b" CreationDate="2010-12-31T18:55:40.640" UserId="3363" Text="wondering if there is a magic formula (i.e weight/temp/time) in order to get a gammon just right?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21806" PostHistoryTypeId="1" PostId="10638" RevisionGUID="bebdaf83-dfb0-4cc2-9cb3-bcb5d95dc24b" CreationDate="2010-12-31T18:55:40.640" UserId="3363" Text="Any magic formula's for roasting a gammon joint?" />
  <row Id="21807" PostHistoryTypeId="3" PostId="10638" RevisionGUID="bebdaf83-dfb0-4cc2-9cb3-bcb5d95dc24b" CreationDate="2010-12-31T18:55:40.640" UserId="3363" Text="&lt;roasting&gt;&lt;gammon&gt;" />
  <row Id="21808" PostHistoryTypeId="2" PostId="10639" RevisionGUID="eda3c9e8-db7e-4700-bb8b-6edd7f56729d" CreationDate="2010-12-31T18:56:48.703" UserDisplayName="Laura Henson" Text="I bought a fully cooked ham.  It was frozen its know thawed.  How long to I put in the oven to warm?" />
  <row Id="21809" PostHistoryTypeId="1" PostId="10639" RevisionGUID="eda3c9e8-db7e-4700-bb8b-6edd7f56729d" CreationDate="2010-12-31T18:56:48.703" UserDisplayName="Laura Henson" Text="I bought a fully cooked ham.  It was frozen its know thawed.  How long to I put in the oven to warm?" />
  <row Id="21810" PostHistoryTypeId="3" PostId="10639" RevisionGUID="eda3c9e8-db7e-4700-bb8b-6edd7f56729d" CreationDate="2010-12-31T18:56:48.703" UserDisplayName="Laura Henson" Text="&lt;ham&gt;" />
  <row Id="21811" PostHistoryTypeId="5" PostId="10639" RevisionGUID="6f3cd79b-dae7-4947-b50a-f671cf6c320f" CreationDate="2010-12-31T19:35:16.520" UserId="41" Comment="added 15 characters in body; edited tags; edited title" Text="I bought a fully cooked ham.  It was frozen, and it's now thawed.  How long should I put in the oven to warm it up?" />
  <row Id="21812" PostHistoryTypeId="4" PostId="10639" RevisionGUID="6f3cd79b-dae7-4947-b50a-f671cf6c320f" CreationDate="2010-12-31T19:35:16.520" UserId="41" Comment="added 15 characters in body; edited tags; edited title" Text="How long does it take to warm a ham in the oven?" />
  <row Id="21813" PostHistoryTypeId="6" PostId="10639" RevisionGUID="6f3cd79b-dae7-4947-b50a-f671cf6c320f" CreationDate="2010-12-31T19:35:16.520" UserId="41" Comment="added 15 characters in body; edited tags; edited title" Text="&lt;oven&gt;&lt;reheating&gt;&lt;ham&gt;" />
  <row Id="21814" PostHistoryTypeId="4" PostId="10638" RevisionGUID="27255680-677a-4202-a51e-289834a00b6f" CreationDate="2010-12-31T19:35:39.327" UserId="41" Comment="edited title" Text="Any magic formulas for roasting a gammon joint?" />
  <row Id="21815" PostHistoryTypeId="6" PostId="10630" RevisionGUID="47c95f16-1d75-4496-8f77-0bab0374e8a9" CreationDate="2010-12-31T19:36:31.587" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;" />
  <row Id="21817" PostHistoryTypeId="2" PostId="10641" RevisionGUID="d698cf1a-68d6-4f06-97d4-9e4300fc3bfe" CreationDate="2010-12-31T19:47:23.930" UserId="41" Text="Since it's already fully-cooked, you don't need to be all that precise with time or temperature.  The most important thing is to avoid drying it out, so use a roasting pan and add a little water to the bottom (not more than 1 cm) and cover it while it's reheating.&#xD;&#xA;&#xD;&#xA;It's best if you have a meat thermometer; toss it in at 300° F / 150° C (or up to 350° F / 175° C if you're in a hurry) and aim for a temperature of about 140° F / 60° C.  If you don't have a thermometer, [this about.com page][1] suggests 16-20 minutes per pound; it also suggests heating to 135° F which is also fine.  But if you're not going by a thermometer then you'd better make sure that it's completely thawed first, all the way to the interior, lest you end up with a semi-frozen dinner.&#xD;&#xA;&#xD;&#xA;If you also plan to glaze it then apply the glaze after it's been heated and raise the temperature to 400° F (205° C) as the above link suggests.&#xD;&#xA;&#xD;&#xA;  [1]: http://busycooks.about.com/od/howtocook/a/howtocookham.htm" />
  <row Id="21818" PostHistoryTypeId="2" PostId="10642" RevisionGUID="7a160007-874e-4ef9-9f6f-e0476eb1748d" CreationDate="2010-12-31T19:49:07.650" UserDisplayName="John P Over" Text="I've found that a lower pH (more acidity) weakens the gluten and makes the crumb less chewey or less rubbery.  &#xD;&#xA;Certainly one thing to try before taking the step of adding vinegar to a bread recipe is to replace any bread flour with general purpose flour instead -- it should have the same effect." />
  <row Id="21819" PostHistoryTypeId="6" PostId="10636" RevisionGUID="22729dd5-f763-4307-93f2-aabbeaab401f" CreationDate="2010-12-31T19:54:58.570" UserId="41" Comment="edited tags" Text="&lt;oven&gt;&lt;cooking-time&gt;&lt;lamb&gt;&lt;braising&gt;" />
  <row Id="21820" PostHistoryTypeId="6" PostId="10622" RevisionGUID="db8a3860-2f78-456e-bbfa-58b5c3804691" CreationDate="2010-12-31T19:57:16.227" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;slow-cooking&gt;" />
  <row Id="21821" PostHistoryTypeId="2" PostId="10643" RevisionGUID="adea3ef3-49fa-4f0e-8bd5-580fbc8cd1ca" CreationDate="2010-12-31T21:20:14.437" UserId="67" Text="I'm not sure if it's an aquired taste, or not.  I'd likely try it first at a restaurant rather than cooking it at home, with the assumption that the chef has experience with them, and so would know if there are any issues in how to best prepare them.&#xD;&#xA;&#xD;&#xA;That being said, I've had sheep testicles once when I lived in Kentucky.  (at Hall's on the River, served as 'lamb fries').  I was expecting something more like out of [Funny Farm][1], but they were breaded and fried.  (and thus, the name makes sense).  I made the mistake of ordering them with onion rings, and two fried things made the meal too heavy ... it might've been better if I had gotten something to better balance it.&#xD;&#xA;&#xD;&#xA;All that being said ... I don't know that I'd cook 'em myself.  Maybe if I had a better experience, but from that restaurant, I'd rather re-create a [Kentucky Hot Brown][2]&#xD;&#xA;&#xD;&#xA;(note) There was likely drinking involved on that night, although I was typically the designated driver for our group.  I know that it was part of a dare from [Drew Curtis][3] and some of the other people I was with.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.imdb.com/title/tt0095188/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Hot_Brown&#xD;&#xA;  [3]: http://fark.com" />
  <row Id="21822" PostHistoryTypeId="2" PostId="10644" RevisionGUID="fe1f8d76-ade3-4a36-8f6a-2cbeb2f243ab" CreationDate="2010-12-31T22:30:22.053" UserId="152" Text="If your tea is bitter, you might be steeping it too long. Try a shorter steep time. If you're adding extra tea, it should be plenty strong anyway." />
  <row Id="21823" PostHistoryTypeId="2" PostId="10645" RevisionGUID="93eec4b4-e33a-4dd8-b27f-4dc517224ebe" CreationDate="2010-12-31T22:45:29.917" UserId="3479" Text="Generically speaking meat that is appropriate for a braise is tougher and has connective tissue that can be turned to gelatin by the long slow cooking process.  As you've noted, meat that is tender can be &quot;cooked to death&quot; using that same method, so I would, generally, recommend against using a braise.&#xD;&#xA;&#xD;&#xA;However, a stove top braise can go quickly without ruining the meat, if you keep it short and treat the braising liquid as more of a sauce than anything else.  I would suggest that you brown each side of your lamb chops, then add all your other ingredients.  Depending on the amount of liquid your original recipe calls for, you might want to cut back.  I wouldn't want more than 1/2 cup or so of liquid.  &quot;Braise&quot; covered on the top of the stove for 1/2 hour, never going past a simmer.  Pull out the chops and cover, while you reduce the braising liquid to make it more sauce-like, then spoon onto the chops.&#xD;&#xA;&#xD;&#xA;Note that you won't have the long time to meld flavors, and if there are big chunks of garlic or onions, they won't be a sweet as in the longer braise.  But you should get a serviceable dish." />
  <row Id="21824" PostHistoryTypeId="2" PostId="10646" RevisionGUID="79956045-1cf1-490e-acfd-9b2bcc301db8" CreationDate="2010-12-31T22:54:57.783" UserId="3479" Text="Slow cooked, braise, to internal temperature of 160 F plus.  So, covered in the oven, with some liquid.  Treat it like a pork shoulder or a fresh picnic and you should be fine, since most ham recipes (which is what this is, really) assume a ham that is already cooked. " />
  <row Id="21825" PostHistoryTypeId="5" PostId="10630" RevisionGUID="ac365bc8-701a-49ff-8f69-26bc7cba5f12" CreationDate="2010-12-31T22:55:13.100" UserId="210" Comment="edited body" Text="When I read that you can buy and eat testicles I wondered whether I should try it once, since I'm basically open to anything that tastes good. I wonder how I should prepare them. If I buy testicles are they empty or do they still contain the, err, fluid? &#xD;&#xA;&#xD;&#xA;How to properly make them up so they aren't toxic or something anymore? " />
  <row Id="21826" PostHistoryTypeId="2" PostId="10647" RevisionGUID="32589bdb-d419-4d61-b357-b071b60ff80c" CreationDate="2011-01-01T00:19:23.017" UserDisplayName="Sophia Merritt" Text="This is a great one... &#xD;&#xA;&#xD;&#xA;http://www.notbeansagain.com/" />
  <row Id="21827" PostHistoryTypeId="2" PostId="10648" RevisionGUID="a67e799c-de51-4edf-b729-445e3aa4f5c6" CreationDate="2011-01-01T01:35:59.463" UserDisplayName="Grace" Text="I always add a little salt and a little sugar. I also know of an old Italian recipe that calls for a small potato, peeled, to simmer in the sauce. I'm not quite sure how it works, but it's supposed to absorb the acidity." />
  <row Id="21828" PostHistoryTypeId="2" PostId="10649" RevisionGUID="6bb24b69-f74e-4b2c-a858-9e44d0a59c5b" CreationDate="2011-01-01T01:39:59.773" UserDisplayName="Grace" Text="Spray the grater with cooking spray or rub the outisde with a little oil on a paper towel. It'll go through the grater much more easily." />
  <row Id="21829" PostHistoryTypeId="2" PostId="10650" RevisionGUID="86fa5cd9-8efd-4750-9949-17a9ab16649f" CreationDate="2011-01-01T02:43:41.983" UserId="2460" Text="I've recently been cooking and using Sterno to keep things warm - or cook. However, from time to time I need to stir, scoop, or manipulate the Sterno in some way. Is it safe to rinse off my utensils, which have come in contact with Jelled Cooking fuel, in a kitchen sink?" />
  <row Id="21830" PostHistoryTypeId="1" PostId="10650" RevisionGUID="86fa5cd9-8efd-4750-9949-17a9ab16649f" CreationDate="2011-01-01T02:43:41.983" UserId="2460" Text="Is it safe to wash Sterno down a sink drain?" />
  <row Id="21831" PostHistoryTypeId="3" PostId="10650" RevisionGUID="86fa5cd9-8efd-4750-9949-17a9ab16649f" CreationDate="2011-01-01T02:43:41.983" UserId="2460" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="21832" PostHistoryTypeId="2" PostId="10651" RevisionGUID="5c1a9731-5109-49f6-9bbf-9a85bc48151b" CreationDate="2011-01-01T03:18:51.823" UserId="1899" Text="I'm looking for software (either PC-based, or web-based) that can be used for meal planning and generating shopping lists. What I'd like is for it to store recipes that I have, including their ingredients. At the beginning of the week, I would like to select recipes and side dishes for dinners and have it generate a shopping list of things necessary for those recipes. A nice feature would be for it to calculate calories, fat content, etc., for the week.&#xD;&#xA;&#xD;&#xA;Is there such a thing out there?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="21833" PostHistoryTypeId="1" PostId="10651" RevisionGUID="5c1a9731-5109-49f6-9bbf-9a85bc48151b" CreationDate="2011-01-01T03:18:51.823" UserId="1899" Text="Looking for meal-planning / grocery list software." />
  <row Id="21834" PostHistoryTypeId="3" PostId="10651" RevisionGUID="5c1a9731-5109-49f6-9bbf-9a85bc48151b" CreationDate="2011-01-01T03:18:51.823" UserId="1899" Text="&lt;shopping&gt;" />
  <row Id="21835" PostHistoryTypeId="10" PostId="10650" RevisionGUID="fcf400b1-b967-4404-88fe-79240bd912d0" CreationDate="2011-01-01T04:41:19.973" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="21836" PostHistoryTypeId="2" PostId="10652" RevisionGUID="81d7082d-73ff-4d0b-bee3-0d3597d7375e" CreationDate="2011-01-01T13:40:31.720" UserId="2951" Text="There is an iPhone app in Australia that may be as close as you want. &#xD;&#xA;&#xD;&#xA;http://www.coles.com.au/Stores-Services/Coles-shopmate.aspx&#xD;&#xA;&#xD;&#xA;It's not 100% what you are after, but have a look at it as reference. " />
  <row Id="21837" PostHistoryTypeId="2" PostId="10653" RevisionGUID="16534370-d60b-4f38-baa3-ecfe2662f4d0" CreationDate="2011-01-01T14:24:30.343" UserId="4053" Text="I'm baking a cake using a cake mix and extra ingredients. It calls for 5 tbsp of butter, but I'm not sure which to use, salted or unsalted.  What difference would it make?? " />
  <row Id="21838" PostHistoryTypeId="1" PostId="10653" RevisionGUID="16534370-d60b-4f38-baa3-ecfe2662f4d0" CreationDate="2011-01-01T14:24:30.343" UserId="4053" Text="When baking a cake that calls for butter, should you use salted or unsalted?" />
  <row Id="21839" PostHistoryTypeId="3" PostId="10653" RevisionGUID="16534370-d60b-4f38-baa3-ecfe2662f4d0" CreationDate="2011-01-01T14:24:30.343" UserId="4053" Text="&lt;butter&gt;" />
  <row Id="21840" PostHistoryTypeId="2" PostId="10654" RevisionGUID="17427baa-e7f3-4011-bcbf-3a8a1391f168" CreationDate="2011-01-01T14:37:49.160" UserId="3342" Text="Disclaimer: I am the owner of the company behind this service as well as the programmer of it.&#xD;&#xA;&#xD;&#xA;Except for calculating nutritional data, http://bechamel.net does exactly this, if you are a registered user (which is free). Please note that there's not a whole lot of activity on the rest of the site though, and because of that, there's not a lot of development going on (that doesn't mean there are any plans to shut it down, there's not). &#xD;&#xA;&#xD;&#xA;To use Béchamel for this, go to a recipe, click &quot;I want to eat this soon&quot;, drag the recipe to the applicable day, go to the shopping list, and add the recipe. You can adjust servings either per recipe in the list, or globally in your profile. It will even coalesce equivalent ingredients in the shopping list (2 eggs in one recipe and 3 eggs in another will become 5 eggs in the shopping list).&#xD;&#xA;&#xD;&#xA;Feel free to use it if it fits your needs." />
  <row Id="21841" PostHistoryTypeId="2" PostId="10655" RevisionGUID="a0aa1793-30c6-47f9-ab51-ec1dc3d778a4" CreationDate="2011-01-01T14:50:25.140" UserId="1887" Text="Generally, you'll want to use unsalted. The amount of salt in salted butter can vary, so most recipes call for unsalted, and then have you add the exact amount of salt. Cake mixes have salt in them, so this would still apply. " />
  <row Id="21842" PostHistoryTypeId="2" PostId="10656" RevisionGUID="8c0e61ef-0414-44a8-8c43-175e24ed388a" CreationDate="2011-01-01T15:20:28.370" UserDisplayName="Rosali" Text="My pavlova turned out too soft , sticky and &quot;gooey&quot;.  Yellowuish liquid was seeping out of it during and continued after baking," />
  <row Id="21843" PostHistoryTypeId="1" PostId="10656" RevisionGUID="8c0e61ef-0414-44a8-8c43-175e24ed388a" CreationDate="2011-01-01T15:20:28.370" UserDisplayName="Rosali" Text="Why did my pavlova not bake properly?.  " />
  <row Id="21844" PostHistoryTypeId="3" PostId="10656" RevisionGUID="8c0e61ef-0414-44a8-8c43-175e24ed388a" CreationDate="2011-01-01T15:20:28.370" UserDisplayName="Rosali" Text="&lt;baking&gt;" />
  <row Id="21845" PostHistoryTypeId="2" PostId="10657" RevisionGUID="9c061a9d-e361-4d7d-89aa-ba5cccace8d5" CreationDate="2011-01-01T16:10:12.387" UserDisplayName="Jeanette" Text="I froze a lot of my herbs over the summertime, but now I'm not sure how to measure them for my recipes....Do I measure as fresh or dried?" />
  <row Id="21846" PostHistoryTypeId="1" PostId="10657" RevisionGUID="9c061a9d-e361-4d7d-89aa-ba5cccace8d5" CreationDate="2011-01-01T16:10:12.387" UserDisplayName="Jeanette" Text="How do I measure frozen herbs, like dried or fresh?" />
  <row Id="21847" PostHistoryTypeId="3" PostId="10657" RevisionGUID="9c061a9d-e361-4d7d-89aa-ba5cccace8d5" CreationDate="2011-01-01T16:10:12.387" UserDisplayName="Jeanette" Text="&lt;herbs&gt;" />
  <row Id="21848" PostHistoryTypeId="6" PostId="10651" RevisionGUID="04c04891-2d5d-4b46-8b89-424ace20a5d2" CreationDate="2011-01-01T16:14:09.110" UserId="2951" Comment="edited tags" Text="&lt;recipe&gt;&lt;shopping&gt;&lt;organization&gt;&lt;software&gt;" />
  <row Id="21849" PostHistoryTypeId="2" PostId="10658" RevisionGUID="66e5c63c-cb6c-47a4-8723-eb4e1ebbfb5d" CreationDate="2011-01-01T17:19:38.047" UserId="3756" Text="Definitely as fresh. And you might want to add a little more to compensate for the flavours lost in the freezing process." />
  <row Id="21851" PostHistoryTypeId="2" PostId="10660" RevisionGUID="790085aa-d66b-4c0c-b9de-edea0e71f0be" CreationDate="2011-01-01T18:05:14.090" UserId="3994" Text="If it contained a high amount of rye flour, an acid would be needed for the bread to leaven. This is because bread with lots of rye rises due to polysaccharates called &quot;pentosans&quot; (if i remember correctly) being sticky and holding in the carbon dioxide bubbles. With heat, an enzyme in rye called &quot;amylase&quot; will start eating up the pentosans, unless the amylase is deactivated with acidity (wheat flour uses a protein called &quot;gluten&quot; to trap bubbles, and its amylase is deactivated with heat anyhow). The acidity is traditionally lactic acid, produced by lactobacilli bacteria in sourdough, but could be vinegar.&#xD;&#xA;&#xD;&#xA;If it's mostly wheat flour (i.e. if you have to knead it), the vinegar would just be for flavour." />
  <row Id="21852" PostHistoryTypeId="6" PostId="10651" RevisionGUID="0ac3e9ce-25e8-4be7-939d-d590bc3057a5" CreationDate="2011-01-01T18:21:02.150" UserId="41" Comment="edited tags" Text="&lt;organization&gt;&lt;software&gt;" />
  <row Id="21854" PostHistoryTypeId="11" PostId="10650" RevisionGUID="9992aef9-172a-4109-a262-27059edbb413" CreationDate="2011-01-01T18:28:18.880" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21855" PostHistoryTypeId="5" PostId="10650" RevisionGUID="905de0bf-fb55-4cde-903b-648ee0583ee6" CreationDate="2011-01-01T18:31:01.077" UserId="41" Comment="added 51 characters in body" Text="I've recently been cooking and using [Sterno][1] to keep things warm - or cook. However, from time to time I need to stir, scoop, or manipulate the Sterno in some way. Is it safe to rinse off my utensils, which have come in contact with Jelled Cooking fuel, in a kitchen sink?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sterno" />
  <row Id="21856" PostHistoryTypeId="2" PostId="10661" RevisionGUID="9e91ea1b-1ea2-4665-ad5a-2adeb6642ebf" CreationDate="2011-01-01T18:42:49.127" UserId="420" Text="I just bought my first pizza stone.  The instructions that came with it recommend that I wash it thoroughly with plain water before using it for the first time.  Is there anything else I should do to it to season it so it lasts and performs optimally?" />
  <row Id="21857" PostHistoryTypeId="1" PostId="10661" RevisionGUID="9e91ea1b-1ea2-4665-ad5a-2adeb6642ebf" CreationDate="2011-01-01T18:42:49.127" UserId="420" Text="How do I season my new pizza stone?" />
  <row Id="21858" PostHistoryTypeId="3" PostId="10661" RevisionGUID="9e91ea1b-1ea2-4665-ad5a-2adeb6642ebf" CreationDate="2011-01-01T18:42:49.127" UserId="420" Text="&lt;pizza-stone&gt;" />
  <row Id="21859" PostHistoryTypeId="2" PostId="10662" RevisionGUID="20487433-c71d-48c9-8e50-ea5ccf41a3b1" CreationDate="2011-01-01T18:56:12.293" UserId="1326" Text="Our chuck roast came out tender but dry. Why?&#xD;&#xA;&#xD;&#xA;We used the Beef in Barolo recipe from Americas Test Kitchen:  &#xD;&#xA; - 2 lbs chuck roast seasoned with salt and pepper  &#xD;&#xA; - Cooked at 300*F for 3 hours in a full bottle of red wine and veggies  &#xD;&#xA; - Pot was covered in foil and lid on top     &#xD;&#xA; - Turned the meat every 45 minutes  &#xD;&#xA; - Instructions were to cook until the meat fell apart easily with a fork&#xD;&#xA;&#xD;&#xA;What did we do wrong?&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="21860" PostHistoryTypeId="1" PostId="10662" RevisionGUID="20487433-c71d-48c9-8e50-ea5ccf41a3b1" CreationDate="2011-01-01T18:56:12.293" UserId="1326" Text="Why is my chuck roast dry?" />
  <row Id="21861" PostHistoryTypeId="3" PostId="10662" RevisionGUID="20487433-c71d-48c9-8e50-ea5ccf41a3b1" CreationDate="2011-01-01T18:56:12.293" UserId="1326" Text="&lt;beef&gt;&lt;roast&gt;" />
  <row Id="21862" PostHistoryTypeId="2" PostId="10663" RevisionGUID="e80a190f-7761-4bf4-8e55-c8b574e31493" CreationDate="2011-01-01T19:11:39.953" UserId="446" Text="The temp your meat reached was too high, and it forced the water out of the meat.&#xD;&#xA;&#xD;&#xA;Further info [here](http://mylifescoop.com/featured-stories/2010/03/foolproof-cooking-with-one-simple-tool.html) along with a handy chart of temps.&#xD;&#xA;&#xD;&#xA;My suggestion would be to turn that oven down to 200-230 degrees if you've gotta cook for three hours, or start temping it earlier and get it out before it over cooks." />
  <row Id="21863" PostHistoryTypeId="2" PostId="10664" RevisionGUID="7a00ba76-b6de-453f-9a20-d0302eded9d3" CreationDate="2011-01-01T19:19:07.450" UserId="194" Text="I've never done anything in particular.  I just **don't** use soap on it." />
  <row Id="21864" PostHistoryTypeId="2" PostId="10665" RevisionGUID="9f040fc9-3143-4531-9872-9aae5e0592d8" CreationDate="2011-01-01T20:05:32.907" UserId="3627" Text="I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour.&#xD;&#xA;&#xD;&#xA;If I follow a typical bread recipe, for example [one](http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx) [of](http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx) [these](http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx), but use all-purpose flour instead of the recommended variety, what will happen?  Will the bread be edible?&#xD;&#xA;&#xD;&#xA;\[How] could I modify such a recipe to work with all-purpose flour?" />
  <row Id="21865" PostHistoryTypeId="1" PostId="10665" RevisionGUID="9f040fc9-3143-4531-9872-9aae5e0592d8" CreationDate="2011-01-01T20:05:32.907" UserId="3627" Text="baking bread with all-purpose flour" />
  <row Id="21866" PostHistoryTypeId="3" PostId="10665" RevisionGUID="9f040fc9-3143-4531-9872-9aae5e0592d8" CreationDate="2011-01-01T20:05:32.907" UserId="3627" Text="&lt;baking&gt;&lt;bread&gt;&lt;flour&gt;&lt;breadmaking&gt;" />
  <row Id="21867" PostHistoryTypeId="2" PostId="10666" RevisionGUID="bb72834f-b67f-448b-b294-5f4b6049980b" CreationDate="2011-01-01T20:12:55.437" UserId="1393" Text="I'm think you overbeat the egg whites and the protein structure started to break down. Other possibilities: not adding any cornstarch or other starch to stabilize the foam, or not thoroughly dissolving the sugar." />
  <row Id="21868" PostHistoryTypeId="2" PostId="10667" RevisionGUID="6d73f9d8-f851-4375-919e-c9f414768ae2" CreationDate="2011-01-01T20:14:02.067" UserId="1393" Text="Nope, there is nothing you need to do to prepare a pizza stone for use, other than giving it a good cleaning to remove any residue from the factory." />
  <row Id="21869" PostHistoryTypeId="2" PostId="10668" RevisionGUID="ab0ae4b2-2b15-40ef-aff0-997adf919055" CreationDate="2011-01-01T20:16:14.933" UserId="1393" Text="Bread baking is remarkably tolerant. It is very hard to make an inedible loaf. That said, why not start with a recipe that has been tested with all-purpose flour. There are plenty of them. By the way, a terrific book to get you started with baking is &lt;a href=&quot;http://amzn.to/i4AlFV&quot;&gt;Artisan Bread in Five Minutes a Day&lt;/a&gt;. Enjoy the journey, learning to bake bread is one of the most rewarding things you will ever do in the kitchen. " />
  <row Id="21870" PostHistoryTypeId="2" PostId="10669" RevisionGUID="6bc67c1c-28b2-4a66-917f-433133b3f27c" CreationDate="2011-01-01T20:47:17.737" UserId="41" Text="Bread is basically just flour, water, and yeast, so it's pretty hard to make it *inedible* unless you burn it to a crisp in the oven.&#xD;&#xA;&#xD;&#xA;The difference between all-purpose flour and bread flour is gluten strength; if you substitute all-purpose flour then your bread won't rise as high or be as strong; this is a desirable quality in, say, cake, but not bread.&#xD;&#xA;&#xD;&#xA;However, AP flour isn't *that* far off from bread flour in terms of gluten; while cake flour may be as low as 6% and bread flour can be as high as 14%, AP flour tends to weigh in at around 10% or more, which is why it's called &quot;all-purpose&quot;.  As Michael says, yeast bread is actually not as sensitive to the exact quantities as (for example) most pastries, but it's still better to use a recipe that was actually built around AP flour instead of just trying to substitute it for bread flour.&#xD;&#xA;&#xD;&#xA;If you are determined to make the substitution, then I would suggest you try to find some wheat gluten and add a small amount of that to the AP flour.  Mathematically, if you assume that you're lacking some 3% protein, then you'd want to add about 1 tbsp of gluten for every 2 cups of flour.  It's really not much, though, and if you don't have or can't find wheat gluten then your bread would probably survive anyway with AP flour, it just might be a little denser than you expect." />
  <row Id="21871" PostHistoryTypeId="2" PostId="10670" RevisionGUID="a94883c0-a5b1-41a3-98e8-19c2dc6cbf9b" CreationDate="2011-01-01T20:47:39.557" UserId="197" Text="I made some chocolate cream frosting / ganache (basically just double / heavy cream with plain / bittersweet chocolate, melted and whipped up). &#xD;&#xA;&#xD;&#xA;I ended up with twice as much as I need. Can I freeze it or will I simply have to eat it all (oh, the hardship)?" />
  <row Id="21872" PostHistoryTypeId="1" PostId="10670" RevisionGUID="a94883c0-a5b1-41a3-98e8-19c2dc6cbf9b" CreationDate="2011-01-01T20:47:39.557" UserId="197" Text="Can i freeze chocolate cream frosting / ganache?" />
  <row Id="21873" PostHistoryTypeId="3" PostId="10670" RevisionGUID="a94883c0-a5b1-41a3-98e8-19c2dc6cbf9b" CreationDate="2011-01-01T20:47:39.557" UserId="197" Text="&lt;freezing&gt;" />
  <row Id="21874" PostHistoryTypeId="5" PostId="10665" RevisionGUID="9d186275-9f62-47dc-9271-a75081a75fb8" CreationDate="2011-01-01T21:06:38.180" UserId="3627" Comment="fixed first link" Text="I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour.&#xD;&#xA;&#xD;&#xA;If I follow a typical bread recipe, for example [one](http://www.essortment.com/all/howtomakebrea_rloi.htm) [of](http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx) [these](http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx), but use all-purpose flour instead of the recommended variety, what will happen?  Will the bread be edible?&#xD;&#xA;&#xD;&#xA;\[How] could I modify such a recipe to work with all-purpose flour?" />
  <row Id="21875" PostHistoryTypeId="2" PostId="10671" RevisionGUID="49dea0d3-73d8-4885-9fa7-d18705dfd4ff" CreationDate="2011-01-01T21:15:59.233" UserId="2939" Text="This answer has a few troubleshooting tips, including the weeping issue: &#xD;&#xA;http://cooking.stackexchange.com/questions/9860/what-is-the-best-way-to-making-a-great-pavlova-base&#xD;&#xA;&#xD;&#xA;Given that yours was 'gooey' inside, perhaps it was undercooking in this case? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21876" PostHistoryTypeId="2" PostId="10672" RevisionGUID="f58db233-fd2b-4d60-8acc-5f5f610d6118" CreationDate="2011-01-02T00:15:10.003" UserId="3479" Text="Sterno is gelled denatured alcohol.  It is denatured alcohol (a combination of methanol and ethanol) so that you can't, safely, drink it, but it is still mostly alcohol, which will dissolve in water and clean up just fine.&#xD;&#xA;&#xD;&#xA;While I wouldn't dump a lot of it down the sink, you should have no problem with cleanup.  And while Sterno isn't safe to drink, it won't be a problem if you touch it in cleaning up.&#xD;&#xA;&#xD;&#xA;I just double checked the Sterno site and they confirm water cleanup and say, additionally, that it is biodegradable." />
  <row Id="21877" PostHistoryTypeId="2" PostId="10673" RevisionGUID="82c1f05c-df4d-4fad-94a6-116c0419baf7" CreationDate="2011-01-02T00:57:14.173" UserId="2989" Text="My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried.  They always burn or stick.&#xD;&#xA;&#xD;&#xA;I'm hopeful someone might have a tried-and-true technique for making them, and possibly a family recipe :)&#xD;&#xA;" />
  <row Id="21878" PostHistoryTypeId="1" PostId="10673" RevisionGUID="82c1f05c-df4d-4fad-94a6-116c0419baf7" CreationDate="2011-01-02T00:57:14.173" UserId="2989" Text="How do you keep ebelskivers from sticking?" />
  <row Id="21879" PostHistoryTypeId="3" PostId="10673" RevisionGUID="82c1f05c-df4d-4fad-94a6-116c0419baf7" CreationDate="2011-01-02T00:57:14.173" UserId="2989" Text="&lt;cast-iron&gt;" />
  <row Id="21880" PostHistoryTypeId="2" PostId="10674" RevisionGUID="6e0effcb-378e-4d5c-b6c4-7b97e0f6919e" CreationDate="2011-01-02T01:41:14.797" UserId="373" Text="Agree and +1 to Martha's answer, unsalted is generally preferred for baking. &#xD;&#xA;&#xD;&#xA;Just wanted to add that if you only have salted butter and the recipe calls for unsalted then I would say *don't worry too much*. It's OK to use salted instead." />
  <row Id="21881" PostHistoryTypeId="6" PostId="10653" RevisionGUID="7075d3d1-26bf-4666-a3b2-1711626cbc34" CreationDate="2011-01-02T02:11:09.220" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;butter&gt;" />
  <row Id="21882" PostHistoryTypeId="6" PostId="10673" RevisionGUID="fdabcb51-5677-4011-9ad6-05a1efa4de23" CreationDate="2011-01-02T02:11:58.220" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;pan&gt;&lt;cast-iron&gt;" />
  <row Id="21883" PostHistoryTypeId="6" PostId="10670" RevisionGUID="22f220b5-8012-43b6-b764-0b22e62678cf" CreationDate="2011-01-02T02:13:00.480" UserId="41" Comment="edited tags" Text="&lt;freezing&gt;&lt;chocolate&gt;" />
  <row Id="21884" PostHistoryTypeId="2" PostId="10675" RevisionGUID="9c479251-b357-477b-8792-4eefe02f2141" CreationDate="2011-01-02T02:21:25.713" UserId="41" Text="You may absolutely freeze chocolate ganache and most other chocolate preparations.  It should keep for up to a year without any noticeable change in quality.&#xD;&#xA;&#xD;&#xA;Try to get a tight seal so it doesn't pick up other freezer odours.  Use a small freezer bag if you can, and maybe put that in a hard sealable container as well.  The freezing itself won't hurt the ganache at all but if it catches a whiff of those tuna casserole leftovers then you won't want to use it!" />
  <row Id="21885" PostHistoryTypeId="2" PostId="10676" RevisionGUID="73ba610a-bc60-42aa-a848-711473c202b9" CreationDate="2011-01-02T08:55:26.583" UserId="4059" Text="You season it by cooking pizza on it." />
  <row Id="21886" PostHistoryTypeId="2" PostId="10677" RevisionGUID="c43996d2-ffe0-42e1-add0-32adc91fda77" CreationDate="2011-01-02T13:18:53.503" UserId="4061" Text="I am very new to cooking&#xD;&#xA;&#xD;&#xA;I can boil rice, but it tastes too bland is there anything else I can add to it to make it taste better.&#xD;&#xA;" />
  <row Id="21887" PostHistoryTypeId="1" PostId="10677" RevisionGUID="c43996d2-ffe0-42e1-add0-32adc91fda77" CreationDate="2011-01-02T13:18:53.503" UserId="4061" Text="Making white Rice more tasteful" />
  <row Id="21888" PostHistoryTypeId="3" PostId="10677" RevisionGUID="c43996d2-ffe0-42e1-add0-32adc91fda77" CreationDate="2011-01-02T13:18:53.503" UserId="4061" Text="&lt;rice&gt;" />
  <row Id="21889" PostHistoryTypeId="2" PostId="10678" RevisionGUID="55a60a35-ad7d-4145-a42a-330442333578" CreationDate="2011-01-02T14:18:20.823" UserDisplayName="Gus" Text="spices ? sauteeing is super easy too. you can sautee veggies, etc., and toss them in." />
  <row Id="21890" PostHistoryTypeId="2" PostId="10679" RevisionGUID="948bbaca-435f-44d5-bf8c-ae82abd4903a" CreationDate="2011-01-02T15:30:15.940" UserId="1236" Text="Try cooking your rice with a flavorful liquid.  My favorite is homemade chicken/vegetable stock, but you can buy any kind of chicken or beef broth at the store and it will add a lot of flavor as well.  You could also try experimenting with combinations of other liquids, such as wines and vinegars.  A pat of butter will also help add some flavor.&#xD;&#xA;&#xD;&#xA;Another option is to spice the water.  When you buy packets of &quot;ready to go&quot; rice, such as Rice-A-Roni, think of the instructions - pour rice, spice blend, and water into pan, and simmer.  You can take the same idea and use any spices you want (depending on what flavor combinations will work with the rest of your meal).&#xD;&#xA;&#xD;&#xA;In my house, it's actually OK if the rice isn't very flavorful for some of the dishes I make - it's like bread, in that it's a base for the meal, not the star.  White rice is a perfect base for [Chicken Adobo][1] or a simple stir fry, for example.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Adobo" />
  <row Id="21891" PostHistoryTypeId="2" PostId="10680" RevisionGUID="31f5786a-9d1d-420c-b05b-b328a12f302e" CreationDate="2011-01-02T15:48:08.283" UserId="2951" Text="Three ways:&#xD;&#xA;&#xD;&#xA;1. Do it like Hainan Chicken Rice, but only the rice part. I cannot find the exact recipe, but I know the rice is to be cooked with chicken stock and chicken fat&#xD;&#xA;&#xD;&#xA;2. When you cook your rice, chop up some bok choy and put them when the rice is about half cooked&#xD;&#xA;&#xD;&#xA;3. Lastly, but it's my favourite recipe. &#xD;&#xA;&#xD;&#xA; i) Cook your rice just like normal either in a pot or rice cooker. Put a drop or two of cooking oil in the rice&#xD;&#xA;&#xD;&#xA; ii) Marinate some pork or beef with soy sauce, salt, rice wine, corn flour &amp; cooking oil.. (the usual Chinese way of marinating meat) &amp; Prepare some chinese sausages. Set assign all the indigents and make sure the size of all the pork or beef are bite size as we want it to be cooked quickly&#xD;&#xA;&#xD;&#xA; iii) When you cook your rice, watch the time and you want to put in all the indigents before the rice is just cooked. (e.g. if it normally takes 20 mins to cook your rice, you will put in all the indigents about 15th min into the cooking. The idea is you don't put in the indigents when you still see lots of water with the rice) &#xD;&#xA;&#xD;&#xA; iv) After you put in all the indigents, you can set back and wait for your rice to be cooked. You may let the rice to set in the rice cooker for at least 10 mins after the rice is cooked. " />
  <row Id="21892" PostHistoryTypeId="2" PostId="10681" RevisionGUID="492e402f-0247-45dc-bc9b-acb55c804cff" CreationDate="2011-01-02T17:51:41.017" UserId="4047" Text="I agree with the temperatures given for doneness by @BarrettJ, but especially when grilling flat cuts of meat like steak, pork chops, chicken breasts, etc., it's difficult to use even an accurate instant read thermometer to determine doneness. In my case, I grill on charcoal most often, and it's practically impossible to avoid hotspots. If I always relied on a thermometer reading, I'd have to test each steak or chop to know when I was done.&#xD;&#xA;&#xD;&#xA;So, I'd recommend using the thermometer a few times, but pay close attention to how the steak feels when pinched or poked with a finger. Here is an example of an [article][1] that describes this with rules of thumb for how to tell roughly how done a piece of meat is. But rather than comparing how your steak feels with the firmness of the palm of your hand (as per the article), I'd recommend taking the thermo reading, feeling the steak, looking at how well done the meat is when it's cut open and adjusting accordingly on your next grill session. Soon it will be second nature, you can save the instant read for roasts, and your friends will deem you &quot;The Grill Whisperer&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://marxfood.com/how-to-tell-meat-doneness-by-feel/ &quot;(doneness by feel)&quot;" />
  <row Id="21893" PostHistoryTypeId="2" PostId="10682" RevisionGUID="f8b0abf2-5d39-4b09-9e74-2c6b083e0fb9" CreationDate="2011-01-02T17:53:07.767" UserId="3779" Text="What's the best way to juice a pineapple? Should the whole fruit be used or should the core be discarded?&#xD;&#xA;&#xD;&#xA;(I'd prefer a method that doesn't require one of those huge electric fruit juicers. The only fruit juicers I have are for oranges and a hand one for lemons.)" />
  <row Id="21894" PostHistoryTypeId="1" PostId="10682" RevisionGUID="f8b0abf2-5d39-4b09-9e74-2c6b083e0fb9" CreationDate="2011-01-02T17:53:07.767" UserId="3779" Text="Best way to juice a pineapple" />
  <row Id="21895" PostHistoryTypeId="3" PostId="10682" RevisionGUID="f8b0abf2-5d39-4b09-9e74-2c6b083e0fb9" CreationDate="2011-01-02T17:53:07.767" UserId="3779" Text="&lt;pineapple&gt;&lt;juicing&gt;" />
  <row Id="21896" PostHistoryTypeId="2" PostId="10683" RevisionGUID="fa1ec6b0-1463-4f5c-b839-3d9015b7d732" CreationDate="2011-01-02T18:52:33.897" UserId="3636" Text="I've never juiced a pineapple, but I have done a watermelon and I've had some success with a food processor and a cheese cloth.  I'd remove the core of the pineapple, because I don't think there's much juice in it.  Remove the skin as well.  Then run the pineapple through the food processor and pour all of the contents into a cheese cloth over a bowl.  Squeeze all the juice you can out of whatever's in the cheese cloth.  &#xD;&#xA;&#xD;&#xA;If you don't have a food processor, you can maybe use a cheese grater or potato masher instead." />
  <row Id="21897" PostHistoryTypeId="2" PostId="10684" RevisionGUID="da10f550-c0e4-4eac-8ca4-6cdea4bb5125" CreationDate="2011-01-02T18:52:51.443" UserId="8" Text="Your not going to get much juice out a pineapple with a reamer (made for juicy hand-sized citrus fruits). A *juicer* is really the tool for the job.&#xD;&#xA;&#xD;&#xA;But barring that, you would have to cut off the rind and remove the fruit from the hard, inner cored. Slice it up and put it in a blender or food processor with a few tablespoons of water. Filter through a screen colander if you want a lot of pulp, or line it with cheese cloth if you want less pulp.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kix6G.jpg&#xD;&#xA;" />
  <row Id="21898" PostHistoryTypeId="5" PostId="10684" RevisionGUID="c4016f44-13b9-467d-8730-854890683693" CreationDate="2011-01-02T19:07:18.680" UserId="8" Comment="deleted 150 characters in body; added 13 characters in body" Text="To juice a pineapple without a juicer, cut off the rind and remove the fruit from the hard, inner core. Slice it up and pulverize the fruit in a blender or food processor with a few tablespoons of water. Filter through a screen colander if you want a lot of pulp, or line it with cheese cloth if you want less pulp.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kix6G.jpg&#xD;&#xA;" />
  <row Id="21899" PostHistoryTypeId="2" PostId="10685" RevisionGUID="33353fe8-231c-4905-a977-7b462601776b" CreationDate="2011-01-02T22:23:14.400" UserId="4068" Text="There are countless ways to make rice more flavorful. Some of the techniques I use follow:&#xD;&#xA;&#xD;&#xA; - Use 50% water / 50% chicken broth (or stock) to boil the rice.&#xD;&#xA; - Before boiling the rice, stir in some dried herbs into the uncooked rice grains. Saffron is a good choice, ditto any type of curry.&#xD;&#xA; - Boil the rice in herbal tea rather than water.&#xD;&#xA; - If you are slow-cooking any kind of brothy soup, buy some [cheesecloth][1] beforehand. Then, take a swatch of cheesecloth, pour some uncooked rice in there, then tie the cheesecloth shut so it makes a bag with rice inside it. Do that a few times then throw the cheesecloth &quot;bags&quot; into the soup pot. After cooking the soup, remove the cheesecloth bags, cut them open, and enjoy the rice!&#xD;&#xA;&#xD;&#xA;Also consider a different type of rice. I presume you're using standard long- or medium-grain white rice. My favorite type of rice is [Jasmine rice][2], which has a more enjoyable flavor and aroma than the standard issue white rice. Also, [Basmati rice][3] is nice to have every now and then; it's longer, drier, and less sticky than the standard white rice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cheesecloth&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Jasmine_rice&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Basmati" />
  <row Id="21900" PostHistoryTypeId="2" PostId="10686" RevisionGUID="f0d9910b-ba06-4ab9-a62e-e97dfde071ed" CreationDate="2011-01-02T23:11:41.383" UserId="4069" Text="Add a small amount of mirin or rice vinegar for a tangy zing." />
  <row Id="21901" PostHistoryTypeId="2" PostId="10687" RevisionGUID="405a512a-f419-49af-a8d5-9c48bf5eedfb" CreationDate="2011-01-02T23:13:20.927" UserId="3432" Text="I always find rice a disappointment when I am out and about, because people boil it.  Growing up I never had plain boiled rice, as my family always made an onion rice, like a pilau.&#xD;&#xA;&#xD;&#xA;This needs a wide lidded saute/frying pan, say 10-12&quot; wide, 2&quot; deep.&#xD;&#xA;&#xD;&#xA;Chop a large onion, soften in butter, wash 1/2 pint basmati rice till water runs clean (in a sieve), then toss with onion to coat rice, then add twice as much stock (chicken or vegetable) as rice and put a lid on, wait till water absorbed, no stirring!&#xD;&#xA;&#xD;&#xA;Add saffron with the stock to make it nicer still.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="21902" PostHistoryTypeId="2" PostId="10688" RevisionGUID="bd0f7b83-9626-47bc-8ba5-3d414019cb9e" CreationDate="2011-01-03T00:22:11.963" UserId="40" Text="I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thicker sauce. In this case, the sauce quickly clumps when heated into a goop with a similar appearance and texture of cooked chicken fat. Obviously then I can't use it, so since then I just throw out this marinade since I can't use it without heating it (it had the raw fish in it.)&#xD;&#xA;&#xD;&#xA;Why does horseradish do this? I'm assuming that's the culprit ingredient since it's the only unusual thing that I don't have in others that don't have this problem. And in any case, is there something I can do about it, or do I just have to throw this one away?" />
  <row Id="21903" PostHistoryTypeId="1" PostId="10688" RevisionGUID="bd0f7b83-9626-47bc-8ba5-3d414019cb9e" CreationDate="2011-01-03T00:22:11.963" UserId="40" Text="Why does horseradish paste &quot;curdle&quot; when cooked?" />
  <row Id="21904" PostHistoryTypeId="3" PostId="10688" RevisionGUID="bd0f7b83-9626-47bc-8ba5-3d414019cb9e" CreationDate="2011-01-03T00:22:11.963" UserId="40" Text="&lt;food-science&gt;&lt;marinade&gt;&lt;wasabi&gt;" />
  <row Id="21905" PostHistoryTypeId="2" PostId="10689" RevisionGUID="eb18a247-3bb4-4566-8beb-2a74801f62af" CreationDate="2011-01-03T02:55:13.817" UserId="1000" Text="Whenever I cook something &quot;bacon wrapped&quot; the bacon comes out a little undercooked for my taste.  Should I be half-cooking my bacon before I wrap it onto something that I'm going to bake?" />
  <row Id="21906" PostHistoryTypeId="1" PostId="10689" RevisionGUID="eb18a247-3bb4-4566-8beb-2a74801f62af" CreationDate="2011-01-03T02:55:13.817" UserId="1000" Text="Tips for cooking something &quot;bacon wrapped&quot;?" />
  <row Id="21907" PostHistoryTypeId="3" PostId="10689" RevisionGUID="eb18a247-3bb4-4566-8beb-2a74801f62af" CreationDate="2011-01-03T02:55:13.817" UserId="1000" Text="&lt;baking&gt;&lt;bacon&gt;&lt;bacon-wrapped&gt;" />
  <row Id="21908" PostHistoryTypeId="2" PostId="10690" RevisionGUID="b9abba2d-3e47-4070-bbab-cb1f32419749" CreationDate="2011-01-03T03:07:05.877" UserId="60" Text="Yes you can. The term is called [par-cooking][1].&#xD;&#xA;&#xD;&#xA;Just fry it briefly in a skillet, drain, and wrap your item. &#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Par-cooking" />
  <row Id="21909" PostHistoryTypeId="6" PostId="10689" RevisionGUID="587983f6-2469-4e68-a6e9-5d91f83d3624" CreationDate="2011-01-03T03:07:34.723" UserId="60" Comment="edited tags" Text="&lt;baking&gt;&lt;bacon&gt;" />
  <row Id="21910" PostHistoryTypeId="2" PostId="10691" RevisionGUID="78e8d234-6329-4d21-b9ad-0be56a28c854" CreationDate="2011-01-03T03:21:04.487" UserId="4072" Text="ochazuke:&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Chazuke" />
  <row Id="21911" PostHistoryTypeId="5" PostId="10665" RevisionGUID="44f9c44d-cb97-4738-aaf7-20f8fa30f597" CreationDate="2011-01-03T05:00:23.053" UserId="3627" Comment="added 159 characters in body" Text="I'm a bread-baking novice and have acquired a vast quantity of all-purpose flour.&#xD;&#xA;&#xD;&#xA;If I follow a typical bread recipe, for example [one](http://www.essortment.com/all/howtomakebrea_rloi.htm) [of](http://allrecipes.com/Recipe/Amish-White-Bread/Detail.aspx) [these](http://allrecipes.com/Recipe/Simple-Whole-Wheat-Bread/Detail.aspx), but use all-purpose flour instead of the recommended variety, what will happen?  Will the bread be edible?&#xD;&#xA;&#xD;&#xA;\[How] could I modify such a recipe to work with all-purpose flour?&#xD;&#xA;&#xD;&#xA;**update**&#xD;&#xA;&#xD;&#xA;Used Canadian all-purpose flour with [this recipe](http://www.essortment.com/all/howtomakebrea_rloi.htm), unmodified; results were delicious." />
  <row Id="21912" PostHistoryTypeId="2" PostId="10692" RevisionGUID="01dfc716-9b8a-423a-9ea1-074649f26a87" CreationDate="2011-01-03T05:26:49.673" UserId="4047" Text="Actually, I think you are fine making any of those recipes with AP flour, especially the two recipes for white bread. If you want a good general &quot;sandwich&quot; bread, then AP flour will give you a softer crumb that most people actually prefer for that kind of bread. If you had bread flour, you could try it, but I wouldn't go out of my way to get the bread flour or vital wheat gluten to add to the flour in these cases. &#xD;&#xA;&#xD;&#xA;In the case of the whole wheat recipe bread flour can be particularly beneficial because the bran in the whole wheat flour inhibits gluten development somewhat. Even in this case, the proportions are such that it shouldn't make much of a difference, and I wouldn't go out of my way to source higher gluten ingredients.&#xD;&#xA;&#xD;&#xA;If you want more gluten development out of your AP flour one thing you might try is what bakers call an autolyse. This is a technique where you bring the dough together just to the point where all the dry ingredients are hydrated and let it sit without messing with it for about 20 minutes. This allows the gluten in the dough to get a headstart knitting itself together. After that 20 minute period, then you knead the dough. &#xD;&#xA;&#xD;&#xA;As a general rule of thumb, for breads you make in a loaf pan you should be fine using AP flour if that's what you have. If you want to make artisan crusty breads that are usually formed into baguettes or other shapes to be baked free form on a pizza stone or other solid oven deck then bread flour will help out (along with a host of other techniques). &#xD;&#xA;&#xD;&#xA;The book [Bread][1] by Jeffrey Hamelman (the head baker for King Arthur Flour Co) is a great book for more than you would ever want to know about flour and has a lot of good recipes and techniques for the not-in-a-loaf-pan kind of bread baking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/0471168572/ref=sr_1_1?ie=UTF8&amp;qid=1294032160&amp;sr=8-1" />
  <row Id="21913" PostHistoryTypeId="2" PostId="10693" RevisionGUID="261149f4-e270-40df-bc26-5bf62bc8b27a" CreationDate="2011-01-03T06:33:10.537" UserId="1393" Text="Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks &quot;ragged&quot; for lack of a better description. Any ideas what factor accounts for the difference?" />
  <row Id="21914" PostHistoryTypeId="1" PostId="10693" RevisionGUID="261149f4-e270-40df-bc26-5bf62bc8b27a" CreationDate="2011-01-03T06:33:10.537" UserId="1393" Text="Why does whip cream dispenser sometimes produce &quot;ragged&quot; cream?" />
  <row Id="21915" PostHistoryTypeId="3" PostId="10693" RevisionGUID="261149f4-e270-40df-bc26-5bf62bc8b27a" CreationDate="2011-01-03T06:33:10.537" UserId="1393" Text="&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="21916" PostHistoryTypeId="2" PostId="10694" RevisionGUID="349c96c0-c05f-4494-97aa-a3257ec52c62" CreationDate="2011-01-03T08:09:42.710" UserId="3894" Text="I've been reading the Geek Cookbook, and decided to try the Mac &amp; Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never made a Bechamel or Mornay sauce before, though, so this was new to me.&#xD;&#xA;&#xD;&#xA;I made the roux fine, and mixed in the milk, which produced a smooth sauce. Once it started to thicken, I added the recommended amount of cheese (200g, to 2 cups milk). I used a pre-grated mix of mozarella, cheddar and romano. After mixing in the cheese, the sauce took on a fine, lumpy consistency - something like pureed cauliflower. Bringing it back to a simmer caused some of the surface to start to resemble a more normal looking mac &amp; cheese sauce, but stirring returned the sauce to its previous grainy consistency.&#xD;&#xA;&#xD;&#xA;Once it was simmering briskly, I left it on the stove simmering for 5-10 minutes to see if it would smooth out, but it did not appear to improve.&#xD;&#xA;&#xD;&#xA;What did I do wrong?" />
  <row Id="21917" PostHistoryTypeId="1" PostId="10694" RevisionGUID="349c96c0-c05f-4494-97aa-a3257ec52c62" CreationDate="2011-01-03T08:09:42.710" UserId="3894" Text="Why isn't my mornay sauce smooth?" />
  <row Id="21918" PostHistoryTypeId="3" PostId="10694" RevisionGUID="349c96c0-c05f-4494-97aa-a3257ec52c62" CreationDate="2011-01-03T08:09:42.710" UserId="3894" Text="&lt;sauce&gt;&lt;cheese&gt;&lt;bechamel&gt;" />
  <row Id="21919" PostHistoryTypeId="2" PostId="10695" RevisionGUID="4c1e5a41-90b1-452e-8cd0-e9cbc7cbed15" CreationDate="2011-01-03T09:13:28.410" UserId="60" Text="Pre-grated.&#xD;&#xA;&#xD;&#xA;Don't use pre-grated cheese for any sauce where consistency matters. Pre-grated cheeses are almost universally coated with cellulose to prevent clumping. This will muck up a good sauce every time. If it's going into a lasagna or a mac &amp; cheese though, chances are it will go unnoticed by any but the cook." />
  <row Id="21920" PostHistoryTypeId="2" PostId="10696" RevisionGUID="39b3e14e-a1dc-4b54-9082-694fbd5cd3f0" CreationDate="2011-01-03T10:38:55.153" UserId="876" Text="An easy way to enhance rice is adding some chopped coriander just before serving will give an oriental taste to it and feels very fresh.&#xD;&#xA;&#xD;&#xA;Or you can play with other herbs, like dill, parsley, onions,..." />
  <row Id="21921" PostHistoryTypeId="2" PostId="10697" RevisionGUID="f49e9940-5427-4151-8165-951645d6c069" CreationDate="2011-01-03T11:43:28.560" UserId="2010" Text="A very simple addition - Salt.&#xD;&#xA;&#xD;&#xA;Lots of people dont add it - but I can tell if rice was cooked with or without it by looking at it (the OH constantly forgets), never mind by taste.  &#xD;&#xA;&#xD;&#xA;Salty foods also help - Plain rice + soy sauce is really nice IMO." />
  <row Id="21922" PostHistoryTypeId="2" PostId="10698" RevisionGUID="2004a556-8a81-4d0f-9bef-37657894c788" CreationDate="2011-01-03T11:52:57.460" UserId="4075" Text="I was taught how to whip cream with a handheld mixer and there are a few things to consider&#xD;&#xA;&#xD;&#xA;Is the whipped cream being over whipped? When you beat it too hard with a handheld it starts to form ragged peaks&#xD;&#xA;&#xD;&#xA;Is the cannister almost empty? Gas charged cannisters often 'sputter' a little bit when over-charged or almost empty." />
  <row Id="21923" PostHistoryTypeId="2" PostId="10699" RevisionGUID="9ac6c255-8b68-4f11-832a-a5146a739b17" CreationDate="2011-01-03T13:47:26.270" UserId="3853" Text="You can par cook the bacon as hobodave said. I find boiling it for a few minutes works nicely, as frying can make parts of it too crisp to wrap effectively. You can do it but it requires some attention.&#xD;&#xA;&#xD;&#xA;Another method is to use less or use a very thinly sliced bacon. This is not always readily available. I often use pancetta from the deli, which can easily be sliced thinly and gives the same general flavor, though often not as smoky as some bacons.&#xD;&#xA;&#xD;&#xA;The intensity of the heat is important, also. If I am bacon wrapping something I usually plan on grilling or broiling it. The bacon crisps and the fat that renders out during cooking has a basting effect on whatever you wrapped." />
  <row Id="21924" PostHistoryTypeId="2" PostId="10700" RevisionGUID="9cab578f-6399-4671-b192-d8fde6a230cf" CreationDate="2011-01-03T13:51:12.490" UserId="4012" Text="I haven't tried the recipe yet myself, but the [book &quot;The Frankies Spuntino Kitchen Companion &amp; Cooking Manual&quot;][1] is supposed to contain a recipe that produces a mild, sweet tomato sauce using just good-quality San Marzano tomatoes cooked for four hours. There's no celery, carrot or even onion in this recipe. The recipe can also be found on a [Serious Eats blog post from June 14th, 2010][2] which says: &quot;You are left with a thick and rich sauce, with the flavor of the sweetest summer tomatoes.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/10009464&#xD;&#xA;  [2]: http://www.seriouseats.com/recipes/2010/06/frankies-tomato-sauce-recipe.html" />
  <row Id="21925" PostHistoryTypeId="5" PostId="10700" RevisionGUID="c2c1ec4e-9c15-4442-85c0-d1ccb78a5054" CreationDate="2011-01-03T13:58:37.650" UserId="4012" Comment="added 30 characters in body; added 7 characters in body" Text="I haven't tried the recipe yet myself, but the [book &quot;The Frankies Spuntino Kitchen Companion &amp; Cooking Manual&quot;][1] is supposed to contain a recipe that produces a mild, sweet tomato sauce using just good-quality canned San Marzano tomatoes cooked for four hours. There's no celery, carrot or even onion in this recipe; nor is there any added sugar. The recipe can also be found on a [Serious Eats blog post from June 14th, 2010][2] which says: &quot;You are left with a thick and rich sauce, with the flavor of the sweetest summer tomatoes.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/10009464&#xD;&#xA;  [2]: http://www.seriouseats.com/recipes/2010/06/frankies-tomato-sauce-recipe.html" />
  <row Id="21926" PostHistoryTypeId="2" PostId="10701" RevisionGUID="23c50035-5dd8-4be4-9d6c-b2fcb0d0ac00" CreationDate="2011-01-03T14:04:47.227" UserId="3479" Text="There are a number of things that you may or may not be doing that is causing the problem, so any of the following &quot;solutions&quot; may fix it for you.  I am basing this on &quot;burn&quot; and &quot;stick&quot;.&#xD;&#xA;&#xD;&#xA;1. Make sure you've seasoned your cast iron.  Oil it, bake it in the oven, let it cool.  It will improve over a period of time.&#xD;&#xA;2. Oil the pan every time you use it.&#xD;&#xA;3. If your recipe doesn't have any added oil or butter in it, try adding some oil (Tablespoon or so) to the mix.  This would be the difference between pancakes and waffles...it will result in a little crispier exterior and less of a tendency to stick.&#xD;&#xA;4. Turn down the heat.  If you are burning your ebelskiver you have the pan too hot.  You want the pan to reach and hold 350-375 F.  Again, think pancakes.  A drop of water on a cast iron griddle should dance for pancakes not spit and immediately evaporate.  You want the same setup.&#xD;&#xA;5. Don't use soap and water to clean the pan.  I am assuming you know this, but for the sake of completeness I include it.  You don't want to remove the seasoning layer on the pan.&#xD;&#xA;6. Oil the pan when you finish, before you put it away.&#xD;&#xA;&#xD;&#xA;4 is probably the most important, since burning will mess up the oily patina you are trying to build up on your pan.  The others will all help.  As I noted in 1, your pan will improve over a period of time as the surface seasoning improves." />
  <row Id="21927" PostHistoryTypeId="2" PostId="10702" RevisionGUID="fb8fdc1b-fffa-4261-9897-0acd8bdc2b9f" CreationDate="2011-01-03T15:37:09.320" UserId="329" Text="After your first pizza you'll learn they are hard to clean-- cheese like glues itself to the sandstone, oil soaks into the sand, etc. A common piece of advice I found on the internet is to leave the pizza stone in the oven all the time.  This has been working for me as it means what ever I can't get off the stone is constantly being re-baked and turned into something other than mold." />
  <row Id="21928" PostHistoryTypeId="2" PostId="10703" RevisionGUID="47b477b4-60f1-4f88-a80d-6367311b62e1" CreationDate="2011-01-03T16:38:07.670" UserId="4080" Text="Last night, I mixed and worked some dough and put it in the fridge overnight.  I didn't account for enough rise, and it rose out of the bowl and out from under the plastic wrap covering it.  The edges of the dough which are exposed to the air are hard.  Can I just trim this part off and still have a successful bread experience, or is this b" />
  <row Id="21929" PostHistoryTypeId="1" PostId="10703" RevisionGUID="47b477b4-60f1-4f88-a80d-6367311b62e1" CreationDate="2011-01-03T16:38:07.670" UserId="4080" Text="Bread Dough Dried out in Fridge" />
  <row Id="21930" PostHistoryTypeId="3" PostId="10703" RevisionGUID="47b477b4-60f1-4f88-a80d-6367311b62e1" CreationDate="2011-01-03T16:38:07.670" UserId="4080" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="21931" PostHistoryTypeId="2" PostId="10704" RevisionGUID="8fec145f-ea45-45f2-a7f6-9bff4558884c" CreationDate="2011-01-03T16:42:14.170" UserId="1816" Text="Try working in a little more liquid into your dough until it is a proper tackiness or slight stickiness (the exact texture will depend on your recipe).  Just knead some more water in.  Let the dough come to room temperature, shape, let rise, and bake." />
  <row Id="21932" PostHistoryTypeId="5" PostId="10703" RevisionGUID="d70d4930-b307-4297-b0c5-6b8e1683f1e1" CreationDate="2011-01-03T16:43:25.297" UserId="4080" Comment="added 12 characters in body" Text="Last night, I mixed and worked some dough and put it in the fridge overnight.  I didn't account for enough rise, and it rose out of the bowl and out from under the plastic wrap covering it.  The edges of the dough which are exposed to the air are hard.  Can I just trim this part off and still have a successful bread experience, or is this dough ruined?" />
  <row Id="21933" PostHistoryTypeId="2" PostId="10705" RevisionGUID="ca18a1e8-dad9-456d-a3dd-47e26f803f75" CreationDate="2011-01-03T16:45:23.047" UserId="3853" Text="I would recommend cutting off the really dried out part. To try and rehydrate it would be dificult, and the rest of the dough is the proper proportions..." />
  <row Id="21934" PostHistoryTypeId="2" PostId="10706" RevisionGUID="8fe63cd6-66d2-4ff0-a6e1-db1766419780" CreationDate="2011-01-03T16:55:11.807" UserId="1393" Text="I think if you knead the dried out part back into your dough, and spritz in a little more water, then let it come back to room temperature, it will be rehydrate and be fine. I'm assuming it is say 5% of the dough that is dried out. If it is 25%, go ahead and cut it off." />
  <row Id="21935" PostHistoryTypeId="2" PostId="10707" RevisionGUID="85f1473c-987a-4b8d-91d5-24c9ceeaa186" CreationDate="2011-01-03T19:06:09.540" UserId="3760" Text="I am trying to work on using my stove more often, since I have been told that the oven can dry out foods easier.  I was cooking some delicious hot Italian sausage last night, and I noticed something.  After the food was done cooking, there was a thin layer of grease on my stove and on the floor in front of the oven.  How can I stop grease from spattering out of my pan?" />
  <row Id="21936" PostHistoryTypeId="1" PostId="10707" RevisionGUID="85f1473c-987a-4b8d-91d5-24c9ceeaa186" CreationDate="2011-01-03T19:06:09.540" UserId="3760" Text="How do I stop the spatter?" />
  <row Id="21937" PostHistoryTypeId="3" PostId="10707" RevisionGUID="85f1473c-987a-4b8d-91d5-24c9ceeaa186" CreationDate="2011-01-03T19:06:09.540" UserId="3760" Text="&lt;stove&gt;&lt;cooking&gt;" />
  <row Id="21938" PostHistoryTypeId="2" PostId="10708" RevisionGUID="3913a9c0-930b-4d33-88a0-204066d230c3" CreationDate="2011-01-03T19:07:18.197" UserId="3486" Text="Put a lid on your pan. It's physics really. The downside is that you will end up with a lid that needs washing." />
  <row Id="21939" PostHistoryTypeId="2" PostId="10709" RevisionGUID="9148ce18-290d-4988-8c6f-df88cb9de820" CreationDate="2011-01-03T19:12:18.163" UserId="60" Text="It's a rather unavoidable part of cooking things like bacon or sausage. I would advise against a lid, and instead use a [splatter screen][1]. &#xD;&#xA;&#xD;&#xA;![splatter screen][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The lid will keep the spatter in, but it will also change the cooking time and even method of your food. Putting the lid on can effectively begin steaming your sausage, which may not be desired. The splatter screen will let steam escape but catch the little grease pops which are unavoidable.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]:  http://amzn.to/fnXJWZ&#xD;&#xA;  [2]: http://i.stack.imgur.com/NJFMS.jpg" />
  <row Id="21940" PostHistoryTypeId="2" PostId="10710" RevisionGUID="4c3e3e5c-faa5-43a6-ad87-4d1fefa745c0" CreationDate="2011-01-03T19:57:57.433" UserId="1832" Text="I don't suppose that it could be a little clogged and just need a cleaning in addition to the possibility of the temperature needing to change?  If you happen to have another dispenser, you could always fill and use both the same way to make sure one isn't faulty." />
  <row Id="21941" PostHistoryTypeId="2" PostId="10711" RevisionGUID="e9bc9b9f-cf0a-4ec3-bd62-847eb1c4d35b" CreationDate="2011-01-03T20:24:37.540" UserId="1675" Text="You can leave both steps out if you wish, although personally I would always devein my shrimp before using. While consuming the 'vein' is harmless, I don't like the idea of eating it.&#xD;&#xA;&#xD;&#xA;It is fairly easy to deshell the shrimp before or after cooking, so that is up to preference and cooking application may have a factor. If your shrimp are going to be fairly dry after cooking (which is not true in this case) then its easy to peel them after the fact. Because the shrimp are going to be cooked in a sauce it will be messier to peel after cooking; but if you don't want to touch raw shrimp/don't care then peel after. As Sarge said, cooking in the shell is more flavorful." />
  <row Id="21942" PostHistoryTypeId="2" PostId="10712" RevisionGUID="53cdfd8f-bbec-4052-b9d1-2398a517fa35" CreationDate="2011-01-03T21:06:52.680" UserId="1259" Text="Use a box grater instead of a mandolin. Because the mandolin has a larger blade, it's placing stress on a much larger piece of the cheese resulting in large breaks. If you use a box grater, you get more localized pressure on the cheese for shorter periods of time. You'll still get some breaking with mozzarella or cheddar, but not nearly as much. Any breaks in the cheese will also be much closer in size to the final shredded product than with a mandolin grater. " />
  <row Id="21943" PostHistoryTypeId="2" PostId="10713" RevisionGUID="a98dc49e-322d-470b-8c72-db3fd5fca6ac" CreationDate="2011-01-03T21:28:06.197" UserId="2581" Text="I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the odor/flavor is very dominant cutting out all other flavors. How can I use this pepper without losing the other flavors?" />
  <row Id="21944" PostHistoryTypeId="1" PostId="10713" RevisionGUID="a98dc49e-322d-470b-8c72-db3fd5fca6ac" CreationDate="2011-01-03T21:28:06.197" UserId="2581" Text="How can I use white pepper without having the odor dominate the food flavour?" />
  <row Id="21945" PostHistoryTypeId="3" PostId="10713" RevisionGUID="a98dc49e-322d-470b-8c72-db3fd5fca6ac" CreationDate="2011-01-03T21:28:06.197" UserId="2581" Text="&lt;flavor&gt;&lt;spices&gt;&lt;white-pepper&gt;" />
  <row Id="21946" PostHistoryTypeId="2" PostId="10714" RevisionGUID="b5a8f158-87c4-4e8d-92c9-ceedef4c6b6d" CreationDate="2011-01-03T21:50:50.210" UserId="4012" Text="One of the curry recipes in the [book &quot;50 great curries of India&quot;][1] says &quot;Heat the oil in a cooking pot and fry the onions until deep pink.&quot; I think I know what it means when a recipe says &quot;until deep brown&quot; (which is what many Indian curry recipes call for), but &quot;deep pink&quot; is a first. Is the recipe simply using red onions or some other variety of onion than the one I'm used to (the ingredient list just says &quot;2 large onions, finely chopped&quot;)? Does that make an important difference? Or is the recipe referring to the same stage of cooking as &quot;deep brown&quot; (though that doesn't look very pinkish to me)? Or would &quot;deep brown&quot; onions turn somewhat pink if you cooked them even longer? ...&#xD;&#xA;&#xD;&#xA;(For the curious, the recipe is for the &quot;prawns in sweet and hot curry&quot;)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/530182/" />
  <row Id="21947" PostHistoryTypeId="1" PostId="10714" RevisionGUID="b5a8f158-87c4-4e8d-92c9-ceedef4c6b6d" CreationDate="2011-01-03T21:50:50.210" UserId="4012" Text="Which onions to use and how to cook them for an Indian curry recipe that specifies &quot;fry until deep pink&quot;?" />
  <row Id="21948" PostHistoryTypeId="3" PostId="10714" RevisionGUID="b5a8f158-87c4-4e8d-92c9-ceedef4c6b6d" CreationDate="2011-01-03T21:50:50.210" UserId="4012" Text="&lt;curry&gt;&lt;indian-cuisine&gt;&lt;onions&gt;" />
  <row Id="21949" PostHistoryTypeId="6" PostId="10707" RevisionGUID="2e7eb38d-a3de-43bd-8278-9a35eb316f8a" CreationDate="2011-01-03T22:40:15.047" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;stove&gt;" />
  <row Id="21950" PostHistoryTypeId="10" PostId="10707" RevisionGUID="ee15be5e-bcfa-477a-b3d6-3036d26f7fef" CreationDate="2011-01-03T22:40:35.093" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="21951" PostHistoryTypeId="5" PostId="10707" RevisionGUID="55e6926d-0b9f-42c6-9453-45df9ca6eec6" CreationDate="2011-01-03T22:40:35.233" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Anyway to avoid grease splatter?](http://cooking.stackexchange.com/questions/8845/anyway-to-avoid-grease-splatter)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am trying to work on using my stove more often, since I have been told that the oven can dry out foods easier.  I was cooking some delicious hot Italian sausage last night, and I noticed something.  After the food was done cooking, there was a thin layer of grease on my stove and on the floor in front of the oven.  How can I stop grease from spattering out of my pan?" />
  <row Id="21952" PostHistoryTypeId="2" PostId="10715" RevisionGUID="46c1052d-b43f-407c-ae9c-8e9935da7e0a" CreationDate="2011-01-03T22:57:13.310" UserId="3479" Text="It's interesting that this is your experience, since &quot;common knowledge&quot; is the white pepper is milder than black.  White pepper is the dried ripe fruit of the pepper Piper Nigrum, and the black is the unripe, cured and dried fruit.  Black is usually hotter than white, but generally they are considered to be interchangeable, with the white being used in sauces and in cream dishes for a better look (no black specks).&#xD;&#xA;&#xD;&#xA;Since this pepper is so strong for some reason, I would advise that you only use it in dishes that rely on the pepper flavor to the exclusion of others, say steak au poivre, or pepper pot, or salt and pepper scallops.&#xD;&#xA;&#xD;&#xA;Other than that you can cut back on the amount or grind it now and let it sit around for a while...pepper has its strongest, best flavor when freshly ground; it kills me to suggest that, but I'm trying to answer your question.  &#xD;&#xA;&#xD;&#xA;If it were mine, I would try to figure out a dish that this pepper would truly enhance, as I suggested." />
  <row Id="21953" PostHistoryTypeId="2" PostId="10716" RevisionGUID="41caba3d-a545-4f4b-ad20-aad3a78a5636" CreationDate="2011-01-03T22:59:54.250" UserId="231" Text="Yes white pepper has a very distinct flavour. Many people perceive it to have a &quot;hotter&quot; flavour, while having less complex flavours than black. If the white pepper flavour seems to dominate a specific dish, I'd simply use less. A lot of recipes call for it simply because of the colour. Personally, I think that's ridiculous as the flavour is very different. I quite like the flavour, but wouldn't add it to everything. If you're trying to find a use for it... find flavours that better compliment the usage of it. It is used in a lot of Cantonese soups and sauces, for example." />
  <row Id="21954" PostHistoryTypeId="2" PostId="10717" RevisionGUID="a0c3652b-6666-487f-b736-b6a46065321f" CreationDate="2011-01-03T23:01:30.963" UserId="41" Text="When I first got my iSi I had wildly inconsistent results, including exactly what you're describing.  I'm not sure if you're *just* whipping cream or if you're whipping other cream-based *preparations*, but the most common reason for this happening is that the liquid going in isn't quite, er, *liquid*.  Any solid particles of any kind will almost assuredly cause sputtering, which is why they recommend that you strain everything through a fine sieve.&#xD;&#xA;&#xD;&#xA;Other things I've learned about the iSi whippers to help prevent these inconsistent results:&#xD;&#xA;&#xD;&#xA;  * Ignore *everything* the instructions tell you about how to charge it.  They're somewhere between very misleading and complete nonsense.  What I actually do is this:&#xD;&#xA;&#xD;&#xA;    1. Screw on a charger as described.&#xD;&#xA;&#xD;&#xA;    2. Shake it *vigorously*, as if it were a cocktail shaker.&#xD;&#xA;&#xD;&#xA;    3. Let it rest for a moment, then shake again.  Repeat the shaking 4-5 times.&#xD;&#xA;&#xD;&#xA;    4. Finally, remove the charger and screw the cap back on.&#xD;&#xA;&#xD;&#xA;  The instructions are full of ominous warnings about not being able to discharge it properly if you shake it too much because the nozzle will get blocked or something.  Never happened.  What's *far* more likely is that the cream doesn't actually *whip fully* or there are large air pockets.  Do *not* err on the side of caution here; many &quot;external&quot; iSi recipes such as those you find in the HRC actually tell you to shake frequently as the dispenser chills.  I'm not sure if I'd do this with cream (as opposed to a water-based foam) but I can't stress this enough, don't skimp on the shaking.&#xD;&#xA;&#xD;&#xA;  * If you need to chill it some more after charging, make sure to chill it on its side.  The instructions are quite explicit about this and in this case they're actually correct.&#xD;&#xA;&#xD;&#xA;  * Shake it again after you chill it and before you dispense any.  This is *very* important and conspicuously *absent* from the instructions.  You shouldn't need to shake as much as the first pass, but some of the gas does seem to separate over time.&#xD;&#xA;&#xD;&#xA;  * Start by dispensing the cream very, very slowly, until you actually see some come out, then you can apply more pressure as needed.  If you squeeze the trigger as hard as you can right off the bat, you'll just end up depressurizing the thing before any cream has a chance to come out.  Every single time I've pulled too hard, I've ended up with spatters.&#xD;&#xA;&#xD;&#xA;  * Finally, make sure that you actually thoroughly clean it all between uses, including the tiny horizontal hole in the metal tube that you screw the tips onto (I forget what it's called) as well as the socket that piece goes into.  Any blockages whatsoever, no matter how small, can cause at least minor sputtering.&#xD;&#xA;&#xD;&#xA;Hope some of that helps.  If you do all of that, you shouldn't have any sputtering issues.  Last 7 or 8 times I've used mine, I haven't had any." />
  <row Id="21955" PostHistoryTypeId="2" PostId="10718" RevisionGUID="cc7bfc43-c273-40e7-98dd-89f857df700a" CreationDate="2011-01-03T23:05:03.700" UserId="2832" Text="Turn the heat down to 225 or 250.  If you want your chuck roast to fall apart similar to pulled pork, you have to take the internal temperature of the meat up to around 190-195, in order to render all the fat and connective tissue.  At 300 degrees, such a small roast will start to overcook before those tissues get a chance to melt away.  At 225 to 250, you're giving your meat a fighting chance to be edible.  Even still, 3 hours may be too much time.  Check it at 1.5 hours, then every half hour or so afterwards, until you reach your desired effect.  Like I said, for pulled beef you're probably taking it up to 190-195.  If you want to slice it, take it to maybe 175.  But don't let time and temperature be your only guides -- use your eyes, fingers, etc.  Test for tenderness with your probe, and make sure it doesn't look like it's drying out. &#xD;&#xA;" />
  <row Id="21956" PostHistoryTypeId="2" PostId="10719" RevisionGUID="31e541cb-904e-41bc-8dcf-8aa2d83c2a38" CreationDate="2011-01-03T23:07:06.383" UserId="4086" Text="There are some uses for seasoning a stainless steel pan to give it an inherit non-stick property. However just to note, most people just use teflon. &#xD;&#xA;&#xD;&#xA;EG: If you want to cook scrambled eggs with stainless steel, you will need to season the pan. Else all the stirring will cause the proteins to bypass the oil (it was resting on this) and to touch the bare metal." />
  <row Id="21957" PostHistoryTypeId="2" PostId="10720" RevisionGUID="0d7e37ed-28e2-4951-a569-d1de7e53cdc2" CreationDate="2011-01-03T23:09:55.040" UserId="3479" Text="From some other recipes, red onions sauteed/sweated but NOT browned that then have lemon added turn a deep pink.&#xD;&#xA;&#xD;&#xA;It is possible that other onions will do this also...several vegetables go red in acid and blue or blue/green in base.&#xD;&#xA;&#xD;&#xA;But once you brown onions, they are not going to pink up.  It is not an onion stage of caramelization." />
  <row Id="21958" PostHistoryTypeId="2" PostId="10721" RevisionGUID="7c6f2e42-7cfb-4789-bdfb-7c25fe38f6b0" CreationDate="2011-01-03T23:35:09.787" UserId="1832" Text="I have a counter-top water kettle that I use frequently to boil water for tea, hot chocolate, and powdered drinks (e.g. chai).  I don't think anything of it when the water starts boiling and keeps on boiling for 20-30 seconds before the kettle automatically shuts off, then I almost immediately use the water.  Should I be worried about:&#xD;&#xA;&#xD;&#xA; 1. The taste of my water changing from boiling and thus changing the taste of the drink?&#xD;&#xA; 2. The boiling water altering the drink's compounds and thus changing it's taste?&#xD;&#xA;&#xD;&#xA;Finally, if I should be worried about these, what method should I use to heat my water and what temperature should I aim for?  Specifically, I most often make tea (mint, earl grey, etc..) and chai lattes (from a powdered mix)." />
  <row Id="21959" PostHistoryTypeId="1" PostId="10721" RevisionGUID="7c6f2e42-7cfb-4789-bdfb-7c25fe38f6b0" CreationDate="2011-01-03T23:35:09.787" UserId="1832" Text="Does Boiling Water, Instead of Warm Water, Hurt the Flavor of Tea/Hot Chocolate" />
  <row Id="21960" PostHistoryTypeId="3" PostId="10721" RevisionGUID="7c6f2e42-7cfb-4789-bdfb-7c25fe38f6b0" CreationDate="2011-01-03T23:35:09.787" UserId="1832" Text="&lt;temperature&gt;&lt;tea&gt;&lt;water&gt;&lt;chai&gt;" />
  <row Id="21961" PostHistoryTypeId="2" PostId="10722" RevisionGUID="a18d2e12-8990-48b1-9efb-90f2a8cb1630" CreationDate="2011-01-04T00:17:56.927" UserId="3432" Text="Tea particularly requires water to be at a certain temperature, which varies by type, black tea needs to be at or very close to boiling point, as do most herbal infusions.  Green tea should be a touch cooler, say 80-85C.&#xD;&#xA;&#xD;&#xA;Coffee should be at the cooler temperature, more like Green Tea, as it can make the coffee become overly bitter and unpleasant.  Hot Chocolate is much the same I believe, both being beans.&#xD;&#xA;" />
  <row Id="21962" PostHistoryTypeId="6" PostId="10500" RevisionGUID="4e864352-8766-4c74-b5f3-f31c267df05e" CreationDate="2011-01-04T03:41:09.667" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;seasoning&gt;&lt;pan&gt;&lt;stainless-steel&gt;" />
  <row Id="21963" PostHistoryTypeId="6" PostId="10580" RevisionGUID="28bf5e37-b23a-48d0-be02-32eea97e3b45" CreationDate="2011-01-04T03:49:49.780" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="21964" PostHistoryTypeId="5" PostId="10722" RevisionGUID="36425d66-e39b-420c-9403-a0dfb95f9fa1" CreationDate="2011-01-04T03:55:02.427" UserId="8" Comment="added 21 characters in body" Text="Tea particularly requires water to be at a certain temperature, which varies by type, black tea needs to be at or very close to boiling point, as do most herbal infusions.  Green tea should be a touch cooler, say 80-85C (176&amp;deg;-185&amp;deg;F).&#xD;&#xA;&#xD;&#xA;Coffee should be at the cooler temperature, more like Green Tea, as it can make the coffee become overly bitter and unpleasant.  Hot Chocolate is much the same I believe, both being beans.&#xD;&#xA;" />
  <row Id="21965" PostHistoryTypeId="5" PostId="8845" RevisionGUID="bbffb683-6885-4003-bdff-39b227afa567" CreationDate="2011-01-04T04:25:42.777" UserId="86" Comment="Anyway -&gt; any way " Text="I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. &#xD;&#xA;&#xD;&#xA;As soon as I toss them in there is an explosion of grease that makes a huge mess. After it simmers down though, I can cook the fries without spilling anymore grease.&#xD;&#xA;&#xD;&#xA;Is there anyway to avoid the initial uproar?" />
  <row Id="21966" PostHistoryTypeId="4" PostId="8845" RevisionGUID="bbffb683-6885-4003-bdff-39b227afa567" CreationDate="2011-01-04T04:25:42.777" UserId="86" Comment="Anyway -&gt; any way " Text="Is there any way to avoid grease splatter?" />
  <row Id="21967" PostHistoryTypeId="2" PostId="10723" RevisionGUID="0ee14746-a2b9-4413-ac58-44fa2555c7c3" CreationDate="2011-01-04T05:15:42.123" UserId="3935" Text="Hotter water leads to more caffeine release and a more bitter flavor as it cooks the leaves. If you're serious about the taste of tea, set up four cups and pour water into them: The first boiling, the next after 30 seconds, and on down. Use a cracker between each sip; the later teas should taste slightly lighter and sweeter, and the middle two especially should have a distinct delicate green tea taste. For loose-leaf you normally use a slightly lower temp, while typical teabags need more coaxing to get the flavor out. There are websites that actually list perfect temperatures and steep times for each individual variety, but it's also a matter of taste.&#xD;&#xA;&#xD;&#xA;Green tea snobbery can be a little like wine snobbery, the sky's the limit for how sublime you want to go, but at the same time anyone can drink and enjoy it.&#xD;&#xA;&#xD;&#xA;Black tea on the other hand doesn't have such delicate taste because it's already pre-cooked. (Oolong retains a little of each nature.) How hot you should make it depends only on how much you like the taste of Bergamot (for Earl Grey) or whatever additives are in your tea, how bitter you can stand it, and how much caffeine you want out of it. The hotter and more bitter it is, the more the tea will cover up the flavor of any additives. Steeping time affects bitterness as well, of course. I'm not entirely certain, but I believe that bergamot oil will also start to evaporate if it's boiled, but I assume you don't boil your tea.&#xD;&#xA;&#xD;&#xA;I have no idea how it would change the taste of chai, as I've never made a really good one myself. I typically make them from the powders, and I've seen no difference at all in taste between hot, warm, or even cold water, though the texture changes slightly - it doesn't mix perfectly in cold water. Those powders probably have most of the variability processed out of them. I assume this goes double for hot chocolate, since most of the mixes don't even have real cocoa anymore.&#xD;&#xA;&#xD;&#xA;Aside from the possibility of boiling off oils or partially burning green leaves into black, I don't believe the water can get hot enough to change the chemistry of the drinks." />
  <row Id="21968" PostHistoryTypeId="2" PostId="10724" RevisionGUID="e94f1460-3c07-4041-9c7d-1385706ed9ef" CreationDate="2011-01-04T06:01:06.717" UserId="1484" Text="I was looking for some ways to use up some older wine and red wine butter came up as a possible use. I see that it is supposedly pretty tasty on many meat-based dishes; how does the wine change the butter so as to make it a more attractive alternative than just using butter or oil?" />
  <row Id="21969" PostHistoryTypeId="1" PostId="10724" RevisionGUID="e94f1460-3c07-4041-9c7d-1385706ed9ef" CreationDate="2011-01-04T06:01:06.717" UserId="1484" Text="How does red wine butter impact the flavor of dishes?" />
  <row Id="21970" PostHistoryTypeId="3" PostId="10724" RevisionGUID="e94f1460-3c07-4041-9c7d-1385706ed9ef" CreationDate="2011-01-04T06:01:06.717" UserId="1484" Text="&lt;butter&gt;&lt;wine&gt;" />
  <row Id="21974" PostHistoryTypeId="2" PostId="10726" RevisionGUID="f2bf6b61-ba4c-4df0-9a12-0b386df8336a" CreationDate="2011-01-04T06:53:15.157" UserId="201" Text="While you don't have to pre-season most stones these days, you can speed up the natural process by:&#xD;&#xA;&#xD;&#xA;1. Wipe the new pan with a wet cloth (no soap)&#xD;&#xA;2. Dry in oven (low heat)&#xD;&#xA;3. Apply a very light coat of neutral vegetable oil with an old towel (I find paper tends to snag on new stones)&#xD;&#xA;4. Bake on med-high (400) as you would a cast iron pan (but not upside down).&#xD;&#xA;&#xD;&#xA;Once the stone is seasoned, you'll find things don't stick as badly (or at all). After normal use, just wipe the stone with a wet cloth (if soiled) and use a gentle utensil for scraping off anything that might stick (it should pop right off).&#xD;&#xA;&#xD;&#xA;Both of my stones are a much darker colour after both seasoning and using for a few years.  This is normal." />
  <row Id="21975" PostHistoryTypeId="2" PostId="10727" RevisionGUID="25824cbe-eb6a-4cb6-961c-a3cc7e4b62c9" CreationDate="2011-01-04T11:04:03.877" UserDisplayName="user4093" Text="Caster sugar is also known as superfine sugar. Superfine sugar is ground finer and resembles sand in an hourglass. It is particularly good for applications where it needs to dissolve quickly and thoroughly (e.g. meringues). &#xD;&#xA;&#xD;&#xA;Superfine sugar has come to my area in the past six months and while it is better, I also got excellent results with regular granulated sugar even when the recipe called for superfine. You can make superfine sugar by putting it in a food processor but I found it was not worth the hassle." />
  <row Id="21976" PostHistoryTypeId="2" PostId="10728" RevisionGUID="bff56e80-91ee-435d-869d-4a2829c11f5f" CreationDate="2011-01-04T13:07:59.917" UserId="3853" Text="The main point, IMHO, is to make an easy to use and flavorful compound butter. It can be put on top of grilled meats, tossed in with a sautee of meat/veggies/pasta, etc.&#xD;&#xA;&#xD;&#xA;I would finely mince some onion or shallot and garlic. Lightly sweat them, then add wine and reduce. Add some fresh herbs and the butter and melt to combine. I then cool this until lightly set, then roll it in a tube in some plastic wrap and freeze it. It can then be sliced off, like tubed cookie dough, and placed on top of grilled/baked meats, etc...&#xD;&#xA;&#xD;&#xA;The wine and herbs add a rich, deep flavor that can be used in a variety of ways." />
  <row Id="21978" PostHistoryTypeId="2" PostId="10729" RevisionGUID="751d46c0-bdd1-45c5-b145-5f7646c5c4a8" CreationDate="2011-01-04T17:46:19.910" UserId="3636" Text="My mom used to make strata with stale bread.  It's basically a savory bread pudding.  I'm sure it's terrible for you since it's mostly bread, eggs, milk and cheese, but it sure is tasty." />
  <row Id="21979" PostHistoryTypeId="2" PostId="10730" RevisionGUID="459d2034-ae8e-4c75-9d3a-6b2a937627ce" CreationDate="2011-01-04T18:46:16.370" UserId="1295" Text="My recipe calls for Black Pepper. I have Cayenne Pepper. &#xD;&#xA;&#xD;&#xA;What ratio should I use to substitute to get approximatively the same &quot;heat&quot;?&#xD;&#xA;&#xD;&#xA;I realize that the result won't be quite the same. I am fine with that.  " />
  <row Id="21980" PostHistoryTypeId="1" PostId="10730" RevisionGUID="459d2034-ae8e-4c75-9d3a-6b2a937627ce" CreationDate="2011-01-04T18:46:16.370" UserId="1295" Text="Substitute Cayenne Pepper for Black Pepper" />
  <row Id="21981" PostHistoryTypeId="3" PostId="10730" RevisionGUID="459d2034-ae8e-4c75-9d3a-6b2a937627ce" CreationDate="2011-01-04T18:46:16.370" UserId="1295" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;capsicum&gt;" />
  <row Id="21982" PostHistoryTypeId="2" PostId="10731" RevisionGUID="a58f2522-dd63-45da-a5a5-99ce93ad47f4" CreationDate="2011-01-04T19:12:46.623" UserId="3342" Text="You can't really substitute cayenne pepper for black pepper. They're completely different, not even in the same botanical order. Cayenne pepper is a powdered chile. Black pepper is tiny drupe. The heat in cayenne pepper comes from capsaisin, and the pepperyness in black pepper from piperine.&#xD;&#xA;&#xD;&#xA;Closer substitutes would be white pepper (in moderation!), green pepper, red pepper or grains of paradise.&#xD;&#xA;&#xD;&#xA;Of course, you still _could_ use cayenne, but the taste would be as different as if you were to substitute it with allspice, or cumin, or some other spice. If you were to substitute it with cayenne, there's not really any ratio that is applicable, you would have to add it to taste." />
  <row Id="21983" PostHistoryTypeId="2" PostId="10732" RevisionGUID="330fa548-7993-472a-a838-ec3ca43f118c" CreationDate="2011-01-04T20:25:46.153" UserId="4047" Text="Regarding the amount of &quot;heat&quot; in the recipe, I'd agree with @justkt that you'd want to go with 1/8 to 1/4 (at most) of the specified amount of black pepper if substituting cayenne. I like spicy food and go through a lot of cayenne (and other) chile pepper preparations, and they can vary a lot in terms of strength even within the same variety.  So, I'd start on the light end and add more to taste if it's not spicy enough for you.&#xD;&#xA;&#xD;&#xA;My wholly unscientific opinion is that when a recipe calls for black pepper in any significant quantity it's for the flavor as much or more than the spicy heat. If you have any ground cardamom on hand you might could toss a pinch of that in well to replace some of the resinous flavor that black pepper has and cayenne lacks.&#xD;&#xA;&#xD;&#xA;Props to Magnus for his excellent and botanically accurate answer." />
  <row Id="21984" PostHistoryTypeId="2" PostId="10733" RevisionGUID="067e5e77-6802-4ff0-9d71-9a9de557907d" CreationDate="2011-01-04T20:58:54.377" UserId="4085" Text="Just boiled rice with the powder of the Urad dal (split Matpe or beluga beans), salt and oilve oil.. what a delicious food on earth." />
  <row Id="21985" PostHistoryTypeId="2" PostId="10734" RevisionGUID="198dc919-e327-4996-815a-4f5a9c4d4b8e" CreationDate="2011-01-04T21:02:08.290" UserId="4047" Text="I own the same book and was similarly surprised when I read that instruction, but in the section on ingredients, the author does mention a particular variety of onions called pink onions.  The mention is on pg. 32, and there is a picture of a pink onion on the upper left of pg. 34.&#xD;&#xA;&#xD;&#xA;Here's an excerpt from pg. 32:&#xD;&#xA;&#xD;&#xA;&gt; &quot;The longer the onions are fried, the browner they will get and the deeper the color of the curry will be... When the onions are fried until only light pink in color, they will impart a sweetish taste to the curry. Certain varieties of onion, like Spanish onions, are too sweet to be appropriate for curry-making. The most appropriate from the taste point of view are the French and the small pink English.&quot;&#xD;&#xA;&#xD;&#xA;From [50 great curries of india][1]&#xD;&#xA;&#xD;&#xA;I've never seen pink onions in any of the local markets, I believe I used white onions and sauteed them just to the point of browning. The recipe turned out fine, but it's a lot of onion. (The recipe calls for 2 large onions, finely chopped. It's a recipe that produces 2 servings.)  Personally, I'd go a little lighter on the amount of onion or use yellow onions (despite the author's recommendation against Spanish onions), but that is just personal preference from a Western palate.&#xD;&#xA;&#xD;&#xA;Note: looks like the current printing of the book is different from the one I own, so the page numbers I cite may be off.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Great-Curries-India-Camellia-Panjabi/dp/1906868115/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1294174225&amp;sr=1-1" />
  <row Id="21986" PostHistoryTypeId="5" PostId="10732" RevisionGUID="2490e1ce-aade-4fc3-8b48-65e9c8949c5f" CreationDate="2011-01-04T21:10:59.983" UserId="4047" Comment="added 3 characters in body" Text="Regarding the amount of &quot;heat&quot; in the recipe, I'd agree with @justkt that you'd want to go with 1/8 to 1/4 (at most) of the specified amount of black pepper if substituting cayenne. I like spicy food and go through a lot of cayenne (and other) chile pepper preparations, and they can vary a lot in terms of strength even within the same variety.  So, I'd start on the light end and add more to taste if it's not spicy enough for you.&#xD;&#xA;&#xD;&#xA;My wholly unscientific opinion is that when a recipe calls for black pepper in any significant quantity it's for the flavor as much or more than the spicy heat. If you have any ground cardamom on hand you might could toss a pinch of that in as well to replace some of the resinous flavor that black pepper has and cayenne lacks.&#xD;&#xA;&#xD;&#xA;Props to Magnus for his excellent and botanically accurate answer." />
  <row Id="21987" PostHistoryTypeId="5" PostId="10734" RevisionGUID="7346329c-d2cc-4365-8fc1-51abefb5940b" CreationDate="2011-01-04T21:27:46.023" UserId="4047" Comment="deleted 10 characters in body" Text="I own the same book and was similarly surprised when I read that instruction, but in the section on ingredients, the author does mention a particular variety of onions called pink onions.  The mention is on pg. 32, and there is a picture of a pink onion on the upper left of pg. 34.&#xD;&#xA;&#xD;&#xA;Here's an excerpt from pg. 32:&#xD;&#xA;&#xD;&#xA;&gt; &quot;The longer the onions are fried, the browner they will get and the deeper the color of the curry will be... When the onions are fried until only light pink in color, they will impart a sweetish taste to the curry. Certain varieties of onion, like Spanish onions, are too sweet to be appropriate for curry-making. The most appropriate from the taste point of view are the French and the small pink English.&quot;&#xD;&#xA;&#xD;&#xA;From [50 great curries of india][1]&#xD;&#xA;&#xD;&#xA;I've never seen pink onions in any of the local markets, I used white onions and sauteed them just to the point of browning. The recipe turned out fine, but it's a lot of onion. (The recipe calls for 2 large onions, finely chopped. It's a recipe that produces 2 servings.)  Personally, I'd go a little lighter on the amount of onion or use yellow onions (despite the author's recommendation against Spanish onions), but that is just personal preference from a Western palate.&#xD;&#xA;&#xD;&#xA;Note: looks like the current printing of the book is different from the one I own, so the page numbers I cite may be off.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Great-Curries-India-Camellia-Panjabi/dp/1906868115/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1294174225&amp;sr=1-1" />
  <row Id="21988" PostHistoryTypeId="2" PostId="10735" RevisionGUID="c6080578-9d4f-4b87-b37c-2dda9115d60c" CreationDate="2011-01-04T21:49:55.583" UserId="4099" Text="Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore i took traditional recipe and modified it a little to make it more like Russian dish. Here is my recipe that i cooked for company chili cook off. I want to hear some suggestions and opinions on this recipe.&#xD;&#xA;&#xD;&#xA;My question is: Does anyone ever heard of Russian Chili Recipe and if this recipe would qualify to be called Russian?&#xD;&#xA;&#xD;&#xA;Ingredients&#xD;&#xA;• 2 pounds ground beef&#xD;&#xA;• ½ pound of ground chicken&#xD;&#xA;• ½ pound of ground pork&#xD;&#xA;• 3 tablespoons vegetable oil&#xD;&#xA;• 2 cups beef broth&#xD;&#xA;• ½ cup of 2% milk&#xD;&#xA;• 1 15 oz can red pinto beans (drain)&#xD;&#xA;• 1 15 oz can black beans (drain)&#xD;&#xA;• 3 fresh tomatoes (cut to small chunks)&#xD;&#xA;• 1 15 oz can tomato sauce&#xD;&#xA;• 1 6 oz can tomato paste&#xD;&#xA;• 1 tablespoon cider vinegar&#xD;&#xA;• 2 large onions, diced finely&#xD;&#xA;• 1 large green bell pepper, diced finely&#xD;&#xA;• 6 cloves garlic, minced&#xD;&#xA;• 1 tablespoon sugar&#xD;&#xA;• 1 tablespoons cumin, ground&#xD;&#xA;• 1 teaspoon dried thyme&#xD;&#xA;• 1 teaspoon dried oregano&#xD;&#xA;• 1 teaspoon black pepper, ground&#xD;&#xA;• 4 Habanero peppers, seeded diced finely&#xD;&#xA;• 4 chipotle peppers, seeded diced finely&#xD;&#xA;&#xD;&#xA;Directions&#xD;&#xA;1.In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot. &#xD;&#xA;2.Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent. &#xD;&#xA;3.Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes. &#xD;&#xA;4.Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well. &#xD;&#xA;5.Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. &#xD;&#xA;Footnotes&#xD;&#xA;Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours. &#xD;&#xA;&#xD;&#xA;NOTES: It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hands can result in hands &quot;catching on fire.&quot; It is best to use grinders or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor. PLEASE NOTE: Directions are taken from traditional beef chili recipe and modified to accommodate custom ingredients.&#xD;&#xA;" />
  <row Id="21989" PostHistoryTypeId="1" PostId="10735" RevisionGUID="c6080578-9d4f-4b87-b37c-2dda9115d60c" CreationDate="2011-01-04T21:49:55.583" UserId="4099" Text="Russian Chili Recipe" />
  <row Id="21990" PostHistoryTypeId="3" PostId="10735" RevisionGUID="c6080578-9d4f-4b87-b37c-2dda9115d60c" CreationDate="2011-01-04T21:49:55.583" UserId="4099" Text="&lt;recipe&gt;&lt;chili&gt;" />
  <row Id="21991" PostHistoryTypeId="2" PostId="10736" RevisionGUID="214c6638-536a-472f-a8e1-979d36f0b147" CreationDate="2011-01-04T22:14:31.303" UserId="4047" Text="Probably too late for the OP, but I have a Batali enameled cast-iron 6 qt dutch oven that is fantastic.  It compares favorably price-wise to the Lodge, it's durable as I need it to be (I've used it probably 50+ times over 2+ years and the enameling is holding up very well).  It is very sturdy, even-heating, and the lid fits tight.  The biggest upside is that the lid has little nubs that make it self-basting (so you don't need to use the aluminum foil under the lid trick when doing a long braise). I love this pot!&#xD;&#xA;&#xD;&#xA;The only possible downside is that the rim where the lid rests is not enameled, but I keep it dry and it hasn't rusted at all.  I guess the other possible downside is limited color selectcion with the most widely available color being persimmon.  I got one in brown so I don't have to think about Mario Batali's orange Crocs every time I make chili." />
  <row Id="21992" PostHistoryTypeId="5" PostId="10734" RevisionGUID="f132bbc8-cf3e-4777-aaf4-d20eb1077888" CreationDate="2011-01-04T22:30:20.960" UserId="4047" Comment="added note about current printing; added 21 characters in body" Text="I own the same book and was similarly surprised when I read that instruction, but in the section on ingredients, the author does mention a particular variety of onions called pink onions.  The mention is on pg. 32, and there is a picture of a pink onion on the upper left of pg. 34.&#xD;&#xA;&#xD;&#xA;Here's an excerpt from pg. 32:&#xD;&#xA;&#xD;&#xA;&gt; &quot;The longer the onions are fried, the browner they will get and the deeper the color of the curry will be... When the onions are fried until only light pink in color, they will impart a sweetish taste to the curry. Certain varieties of onion, like Spanish onions, are too sweet to be appropriate for curry-making. The most appropriate from the taste point of view are the French and the small pink English.&quot;&#xD;&#xA;&#xD;&#xA;From [50 great curries of india][1]&#xD;&#xA;&#xD;&#xA;I've never seen pink onions in any of the local markets (in northwestern US), I used white onions and sauteed them just to the point of browning. The recipe turned out fine, but it's a lot of onion. (The recipe calls for 2 large onions, finely chopped. It's a recipe that produces 2 servings.)  Personally, I'd go a little lighter on the amount of onion or use yellow onions (despite the author's recommendation against Spanish onions), but that is just personal preference from a Western palate.&#xD;&#xA;&#xD;&#xA;Note: it looks like the current printing of the book is different from the one I own, so the page numbers I cite may be off, but if you search inside the book (on Amazon) for &quot;pink onion&quot; you can see the page I've cited and the picture of what the author calls a pink onion.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Great-Curries-India-Camellia-Panjabi/dp/1906868115/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1294174225&amp;sr=1-1" />
  <row Id="21993" PostHistoryTypeId="4" PostId="10735" RevisionGUID="4244308e-075e-40dc-9787-0057f296c63d" CreationDate="2011-01-04T22:53:46.820" UserId="4099" Comment="edited title" Text="What would this Chili Recipe to be Russian" />
  <row Id="21994" PostHistoryTypeId="4" PostId="10735" RevisionGUID="5ecb5b8d-3223-4792-9c23-d65b79aa6acc" CreationDate="2011-01-04T23:03:08.797" UserId="4099" Comment="edited title" Text="What would make this Chili Recipe to be Russian Chili" />
  <row Id="21995" PostHistoryTypeId="2" PostId="10737" RevisionGUID="eef731e6-bcb6-4b10-89a3-a7612ac2a865" CreationDate="2011-01-04T23:09:29.557" UserDisplayName="edd" Text="just dont spend any time watching the pot. if you do , it will not come to a boil&#xD;&#xA;" />
  <row Id="21996" PostHistoryTypeId="2" PostId="10738" RevisionGUID="4d382e19-fcfe-4636-9d9a-9a3ff85b92c6" CreationDate="2011-01-04T23:19:19.593" UserId="4047" Text="Before you totally give up on the classic 'rita, you should really try it with good ingredients, and definitely feel free to adjust the proportions to your taste.  My favorite simple margarita is 2oz Sauza Hornitos Reposado, 1oz Cointreau, and 1oz fresh squeezed lime juice, shaken with ice and served in a salt-rimmed rocks glass.  My wife does like a little less sour, so I usually go 1&amp;frac12;oz tequila, 1oz Cointreau, and &amp;frac34;oz lime juice for her. You'll be amazed at how good tequila can taste!&#xD;&#xA;&#xD;&#xA;The most important thing is starting with a reasonably good tequila.  Cuervo Gold is just for shooting at the bar after you're already too drunk to taste anything. ;-)" />
  <row Id="21997" PostHistoryTypeId="6" PostId="6983" RevisionGUID="e5e29d2a-3d45-4713-bd3a-f6bd4bc25668" CreationDate="2011-01-04T23:25:00.387" UserId="41" Comment="edited tags" Text="&lt;alcohol&gt;&lt;cocktails&gt;" />
  <row Id="21998" PostHistoryTypeId="6" PostId="10735" RevisionGUID="10371a90-9e66-4dcc-89e1-85ed3d97e75c" CreationDate="2011-01-04T23:25:41.820" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;chili&gt;&lt;russian-cuisine&gt;" />
  <row Id="21999" PostHistoryTypeId="2" PostId="10739" RevisionGUID="5d0c3fa6-6e99-4e0c-9017-d3a5fecfc41e" CreationDate="2011-01-05T00:02:40.620" UserId="194" Text="I've noticed that, all of a sudden, my chocolate chip cookies are spreading more than usual.&#xD;&#xA;&#xD;&#xA;I was wondering if the (organic) butter that I'm using could be affected by the season.&#xD;&#xA;" />
  <row Id="22000" PostHistoryTypeId="1" PostId="10739" RevisionGUID="5d0c3fa6-6e99-4e0c-9017-d3a5fecfc41e" CreationDate="2011-01-05T00:02:40.620" UserId="194" Text="Does milk (fat) change in Winter?" />
  <row Id="22001" PostHistoryTypeId="3" PostId="10739" RevisionGUID="5d0c3fa6-6e99-4e0c-9017-d3a5fecfc41e" CreationDate="2011-01-05T00:02:40.620" UserId="194" Text="&lt;butter&gt;&lt;seasonal&gt;" />
  <row Id="22002" PostHistoryTypeId="2" PostId="10740" RevisionGUID="ffdc2f09-c0fd-4d96-91a5-105788c88cc7" CreationDate="2011-01-05T00:06:17.680" UserId="4047" Text="I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borscht first. And who really owns an idea anyway. Well, except for [Paul Allen][1] and [Nathan Myhrvold][2])&#xD;&#xA;&#xD;&#xA;Anywho, lots of chili recipes use a little chocolate or even coffee in small amounts to add an earthiness and complexity to chili. I think the beet could do the same. Personally, I wouldn't leave it in big chunks. If I was using fresh beets, I'd dice or even shred them possibly. Or, another alternative would be to use beet powder, which would contribute sweetness and some beet flavor while acting as a mild thickening agent at the same time.&#xD;&#xA;&#xD;&#xA;This could even inspire a new Russo-Latin fusion cuisine movement.  Maybe I'll patent it after all. ;)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.columbiatribune.com/news/2011/jan/04/paul-allen-refiles-suit-against-internet-giants/&#xD;&#xA;  [2]: http://www.techdirt.com/articles/20100217/1853298215.shtml" />
  <row Id="22003" PostHistoryTypeId="5" PostId="10740" RevisionGUID="ee4b8105-60c9-4926-b5cf-c88d0b40e850" CreationDate="2011-01-05T00:11:28.690" UserId="4047" Comment="edited body" Text="I'm going to go ahead and phrase my comment in the form of an answer (just so there's something to accept or up/down moderate). My vote is for some form of beet. The more I think about it, the more I like the idea and think I'll try it myself when I get a chance. (I actually feel a little chagrin at claiming the idea since @SaUce mentioned borsch first. And who really owns an idea anyway. Well, except for [Paul Allen][1] and [Nathan Myhrvold][2].)&#xD;&#xA;&#xD;&#xA;Anywho, lots of chili recipes use a little chocolate or even coffee in small amounts to add an earthiness and complexity to chili. I think the beet could do the same. Personally, I wouldn't leave it in big chunks. If I was using fresh beets, I'd dice or even shred them possibly. Or, another alternative would be to use beet powder, which would contribute sweetness and some beet flavor while acting as a mild thickening agent at the same time.&#xD;&#xA;&#xD;&#xA;This could even inspire a new Russo-Latin fusion cuisine movement.  Maybe I'll patent it after all. ;)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.columbiatribune.com/news/2011/jan/04/paul-allen-refiles-suit-against-internet-giants/&#xD;&#xA;  [2]: http://www.techdirt.com/articles/20100217/1853298215.shtml" />
  <row Id="22004" PostHistoryTypeId="2" PostId="10741" RevisionGUID="f7982ff5-6282-4a20-a8fc-a969d8eec3d5" CreationDate="2011-01-05T00:38:42.667" UserId="67" Text="I don't know about weather, but non-factory produced milk changes with the season because of the feed, which [will affect your butter][1].&#xD;&#xA;&#xD;&#xA;Over the winter, the cows are fed hay or corn, while over the summer, they're pastured, so get fresh grass.&#xD;&#xA;&#xD;&#xA;In the Netherlands, there are designations such as '[graskaas][2]' (literally, 'grass chesse'), which is made from the milk when the cows are first released to pasture in the spring.  I know there is a designation for winter vs. summer cheese as well, but it's not coming back to me.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://rationalovens.info/summer-winter-butter/&#xD;&#xA;  [2]: http://www.kaasmarkt.nl/content/content.asp?lang=0&amp;menu=4&amp;submenu=35" />
  <row Id="22005" PostHistoryTypeId="2" PostId="10742" RevisionGUID="60eec849-5e11-47bf-abf1-3ae730731cff" CreationDate="2011-01-05T03:10:47.733" UserId="950" Text="I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then adding the rice and stock to the pan afterwards (so the chicken was in the pan the entire cooking period of the rice). When the dish was complete, many of the chicken pieces have unfortunately dried out.&#xD;&#xA;&#xD;&#xA;What can I do to prevent this next time? " />
  <row Id="22006" PostHistoryTypeId="1" PostId="10742" RevisionGUID="60eec849-5e11-47bf-abf1-3ae730731cff" CreationDate="2011-01-05T03:10:47.733" UserId="950" Text="Cooking chicken in a risotto without it drying out" />
  <row Id="22007" PostHistoryTypeId="3" PostId="10742" RevisionGUID="60eec849-5e11-47bf-abf1-3ae730731cff" CreationDate="2011-01-05T03:10:47.733" UserId="950" Text="&lt;preparation&gt;&lt;chicken&gt;&lt;risotto&gt;" />
  <row Id="22008" PostHistoryTypeId="6" PostId="10742" RevisionGUID="9cc7bb4c-3585-4f97-bd50-564f584cdc9c" CreationDate="2011-01-05T03:17:41.797" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;italian-cuisine&gt;&lt;risotto&gt;" />
  <row Id="22009" PostHistoryTypeId="2" PostId="10743" RevisionGUID="60e175e2-1ea2-4d31-acfb-2901b1b3cb60" CreationDate="2011-01-05T05:21:33.477" UserId="3844" Text="After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2 days).&#xD;&#xA;&#xD;&#xA;As I'm trying to kneed/roll the dough it is very dry with cracks forming, and I'm afraid if I just roll it out and cut cookies that the cookies will crack easily.&#xD;&#xA;&#xD;&#xA;Is there anything I can do to &quot;fix&quot; the dough?  Should I even worry about it?" />
  <row Id="22010" PostHistoryTypeId="1" PostId="10743" RevisionGUID="60e175e2-1ea2-4d31-acfb-2901b1b3cb60" CreationDate="2011-01-05T05:21:33.477" UserId="3844" Text="How can I fix my dry crumbly cookie dough?" />
  <row Id="22011" PostHistoryTypeId="3" PostId="10743" RevisionGUID="60e175e2-1ea2-4d31-acfb-2901b1b3cb60" CreationDate="2011-01-05T05:21:33.477" UserId="3844" Text="&lt;dough&gt;&lt;cookies&gt;" />
  <row Id="22012" PostHistoryTypeId="2" PostId="10744" RevisionGUID="19a0ed53-d2ba-439f-ab51-01eb7cbc69ab" CreationDate="2011-01-05T05:39:33.387" UserId="4108" Text="  I make whipped cream frequently, but this was the first time I added &quot;real&quot; alcohol, and it fell within 20 minutes.  I put both the bowl and beaters in the freezer until cold.  Then, I whip heavy whipping cream by hand mixer until stiff peaks form.  I mix in sugar on a 1:3 or 1:6 ratio (depending on dessert) and add 1 Tbs flavoring per 1 cup cream.  Generally, it stays in the fridge for a few days before falling, but when I added brandy, it fell within twenty minutes.  I wasn't expecting it, since I have no trouble with Bailey's or Amaretto. Is this normal, or did I perhaps mess up somewhere else in the prep?  I'd like another stab at making brandy snaps, but I'm nervous about fallen cream with all the work that goes into the cookies." />
  <row Id="22013" PostHistoryTypeId="1" PostId="10744" RevisionGUID="19a0ed53-d2ba-439f-ab51-01eb7cbc69ab" CreationDate="2011-01-05T05:39:33.387" UserId="4108" Text="Does adding brandy to whipped cream make it fall quicker?" />
  <row Id="22014" PostHistoryTypeId="3" PostId="10744" RevisionGUID="19a0ed53-d2ba-439f-ab51-01eb7cbc69ab" CreationDate="2011-01-05T05:39:33.387" UserId="4108" Text="&lt;cream&gt;" />
  <row Id="22015" PostHistoryTypeId="2" PostId="10745" RevisionGUID="04d63847-ecc6-4602-a170-438754fa7549" CreationDate="2011-01-05T06:05:12.327" UserId="1431" Text="For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice?&#xD;&#xA;&#xD;&#xA;If there are differences, do they only apply when not cooking with the oil (e.g. in a dressing or garnish) or also when heating the oil?" />
  <row Id="22016" PostHistoryTypeId="1" PostId="10745" RevisionGUID="04d63847-ecc6-4602-a170-438754fa7549" CreationDate="2011-01-05T06:05:12.327" UserId="1431" Text="Is there a difference between infused oil and adding the ingredient?" />
  <row Id="22017" PostHistoryTypeId="3" PostId="10745" RevisionGUID="04d63847-ecc6-4602-a170-438754fa7549" CreationDate="2011-01-05T06:05:12.327" UserId="1431" Text="&lt;oil&gt;" />
  <row Id="22018" PostHistoryTypeId="5" PostId="10731" RevisionGUID="72ff9639-74d7-4e8f-8725-dd3337e76325" CreationDate="2011-01-05T07:54:38.353" UserId="3342" Comment="Clarificaton" Text="You can't really substitute cayenne pepper for black pepper. They're completely different, not even in the same botanical order. Cayenne pepper is a powdered chile. Black pepper is tiny drupe. The heat in cayenne pepper comes from capsaisin, and the pepperyness in black pepper from piperine.&#xD;&#xA;&#xD;&#xA;Closer substitutes would be white peppercorns (in moderation!), green peppercorns, red peppercorns or grains of paradise.&#xD;&#xA;&#xD;&#xA;Of course, you still _could_ use cayenne, but the taste would be as different as if you were to substitute it with allspice, or cumin, or some other spice. If you were to substitute it with cayenne, there's not really any ratio that is applicable, you would have to add it to taste." />
  <row Id="22019" PostHistoryTypeId="2" PostId="10746" RevisionGUID="fb21a7d1-ef1c-4c07-9eee-16398d63b419" CreationDate="2011-01-05T09:19:45.767" UserId="3342" Text="There certainly are differences. Specifically regarding lemon there are differences not only in taste, because the lemon olive oil is flavored using the zest of a lemon, but also in acidity. Lemon juice is very acidic, olive oil is not. There are plenty of times where it is completely inappropriate to add an acid.&#xD;&#xA;&#xD;&#xA;A better comparison would instead be lemon infused olive oil compared to olive oil and lemon zest. There would still be a difference, but it would be less noticeable. The infused olive oil has had more opportunity to capture the fat soluble flavor compounds in the lemon zest, however the flavor compounds that aren't fat soluble will be forever lost.&#xD;&#xA;&#xD;&#xA;That is generally the trade-off when it comes to any infused oil. You will get lots of the fat soluble flavor compounds, but you will lose the non-fat soluble flavor compounds.&#xD;&#xA;&#xD;&#xA;As for difference of use in the olive oil and lemon juice case, yes, definitely. You can't always add acids to foods. In the lemon zest case, apart from the slight flavor difference, there's also a texture difference. Of course, if you want something very smooth, pieces of zest wouldn't be a good thing. Apart from those though, not really. &#xD;&#xA;&#xD;&#xA;All of these differences still apply both in uncooked as well as cooked preparations." />
  <row Id="22020" PostHistoryTypeId="2" PostId="10747" RevisionGUID="c2f5785a-f756-4a8c-a40b-60e7488d7533" CreationDate="2011-01-05T09:46:33.470" UserId="3342" Text="Cook the chicken separately, and add it to the risotto towards the end. Whenever I make risotto, I usually cook everything but the rice and some aromatic vegetables separately and add it towards the end of cooking." />
  <row Id="22021" PostHistoryTypeId="2" PostId="10748" RevisionGUID="e9fd1468-ec2d-4b80-b5f8-d030deeea877" CreationDate="2011-01-05T11:44:12.823" UserId="2951" Text="just an opinion.. Wouldn't cooking the chicken add extra favour to the risotto?&#xD;&#xA;&#xD;&#xA;Also, which part of chicken did you use? Have you tried to use chicken thigh which is harder to get dried out?  " />
  <row Id="22022" PostHistoryTypeId="5" PostId="10733" RevisionGUID="85e70ff5-9902-4634-9c03-69f74ea7cdd4" CreationDate="2011-01-05T12:38:28.713" UserId="210" Comment="edited body" Text="Just boiled rice with the powder of the Urad dal (split Matpe or beluga beans), salt and olive oil.. what a delicious food on earth." />
  <row Id="22023" PostHistoryTypeId="2" PostId="10749" RevisionGUID="d71d7054-45c9-472b-bf73-7657de097a40" CreationDate="2011-01-05T12:59:25.567" UserId="1297" Text="A very nice way is to cook the rice in 1/2 **coconut milk**, 1/2 water and add a few stalks of **lemongrass**.&#xD;&#xA;&#xD;&#xA;This adds a delicate sweetness that should be offset by a spicy sauce." />
  <row Id="22024" PostHistoryTypeId="2" PostId="10750" RevisionGUID="59740e82-33b3-45ea-80b7-b25da3ad391b" CreationDate="2011-01-05T13:25:08.330" UserId="1816" Text="Brown the chicken in the pan where you will cook the risotto.  This will give your risotto some nice flavor if you make sure to scoop up the browned bits during cooking.  Then remove it.  Let it rest on a plate, tented with foil, throughout the whole time you are making the risotto.  Towards the last few minutes, put the chicken and any accumulated drippings from the plate back in.  This will warm the chicken and add the flavor from the drippings.  I use this technique whenever I am doing any sort of single skillet dish with meat, starch, and veggies." />
  <row Id="22025" PostHistoryTypeId="5" PostId="10748" RevisionGUID="26b41d07-1bb5-4fb7-9106-1899d08c8657" CreationDate="2011-01-05T14:00:33.920" UserId="2951" Comment="added 26 characters in body" Text="just an opinion.. Wouldn't cooking the chicken together with the risotto add extra favour to the risotto?&#xD;&#xA;&#xD;&#xA;Also, which part of chicken did you use? Have you tried to use chicken thigh which is harder to get dried out?  " />
  <row Id="22026" PostHistoryTypeId="2" PostId="10751" RevisionGUID="543bf67b-0b7c-41c8-a005-9b7f11b3c313" CreationDate="2011-01-05T14:04:02.103" UserId="4110" Text="I've made many cheesecakes before using a 9&quot; spring-form in a water bath, and have always loved the result.  For a party coming up, I'd like to make individual-sized cheesecakes using a muffin/cupcake pan (Including liners).  So the question I have is what do I do to the cooking time?  &#xD;&#xA;&#xD;&#xA;All the recipes I've found for muffin-pan cheesecake say about 30 minutes (for example: [Cupid's Cherry Cheesecakes](http://www.kraftrecipes.com/recipes/cupids-cherry-cheesecakes-55259.aspx)).  But the recipe I plan on making (a modification of [White-Chocolate Raspberry Cheesecake](http://allrecipes.com//Recipe/white-chocolate-raspberry-cheesecake/Detail.aspx)) has a cook time of 55 minutes (in a normal spring-form).&#xD;&#xA;&#xD;&#xA;So, what I was thinking is to only bake for 30 minutes.  I don't want to open the oven too often to check (and risk cold-shocking the cakes), so I'd prefer to get some insight.  I'm also planning on doing a water-bath below the muffin pan.&#xD;&#xA;&#xD;&#xA;What do you think?" />
  <row Id="22027" PostHistoryTypeId="1" PostId="10751" RevisionGUID="543bf67b-0b7c-41c8-a005-9b7f11b3c313" CreationDate="2011-01-05T14:04:02.103" UserId="4110" Text="Cheesecake Cooking Time Change with Pan Change?" />
  <row Id="22028" PostHistoryTypeId="3" PostId="10751" RevisionGUID="543bf67b-0b7c-41c8-a005-9b7f11b3c313" CreationDate="2011-01-05T14:04:02.103" UserId="4110" Text="&lt;cooking-time&gt;&lt;cheesecake&gt;" />
  <row Id="22029" PostHistoryTypeId="2" PostId="10752" RevisionGUID="e41c1275-73ed-4ac9-b4b8-3890dcafa338" CreationDate="2011-01-05T14:54:17.730" UserId="1816" Text="The 30 minute cooking time is somewhat similar to my experience with mini-cheesecakes in a muffin tin, although I would recommend checking between 20 and 25 minutes with a toothpick.  In my experience mini-cheesecakes were cooked until set entirely in the middle, but if your recipe is for an NY-style cheesecake that seems to wobble a bit, things might be different." />
  <row Id="22030" PostHistoryTypeId="2" PostId="10753" RevisionGUID="eacd0be0-a2ad-4d3c-b841-df969696c8c4" CreationDate="2011-01-05T15:37:57.893" UserDisplayName="user4111" Text="How does one calculate the nutrition of homemade yogurt?  I'm using 2% milk and a packet of yogurt culture.  Does anything change during cooking that makes the nutrition info of the final product any different than the milk I use?  Does yogurt culture have calorie, fat, carb, etc content?" />
  <row Id="22031" PostHistoryTypeId="1" PostId="10753" RevisionGUID="eacd0be0-a2ad-4d3c-b841-df969696c8c4" CreationDate="2011-01-05T15:37:57.893" UserDisplayName="user4111" Text="Homemade Yogurt Nutrition Info" />
  <row Id="22032" PostHistoryTypeId="3" PostId="10753" RevisionGUID="eacd0be0-a2ad-4d3c-b841-df969696c8c4" CreationDate="2011-01-05T15:37:57.893" UserDisplayName="user4111" Text="&lt;yogurt&gt;" />
  <row Id="22033" PostHistoryTypeId="2" PostId="10754" RevisionGUID="cd2a0c7c-6fbc-46de-8a60-a480e30b4b71" CreationDate="2011-01-05T15:40:51.993" UserId="67" Text="An obvious one is convenience -- it's easier to just pour stuff out of a bottle if you're going to be doing it anyway for the oil, although you loose the ability to control the two separately, as you can't add more of the flavorant without also adding more oil.&#xD;&#xA;&#xD;&#xA;As for questions about heating, if you're dealing with garlic infused oil, there's the advantage that it's much harder to burn than adding the garlic separately; also, it can be drizzled over at the end, without risking there being an overly garliced spot in the food.&#xD;&#xA;&#xD;&#xA;In the case of garlic, the taste will be different depending on how you prepare the garlic (either when infusing the oil, or when cooking with it separately) ... so you might have an infused roasted garlic vs. unroasted garlic." />
  <row Id="22034" PostHistoryTypeId="2" PostId="10755" RevisionGUID="6367793a-baaf-4808-8d2b-0a1952983924" CreationDate="2011-01-05T15:57:59.163" UserId="1816" Text="The answer, like all good answers, is that it depends.  Do you remove anything when you make homemade yogurt from the vessel in which you make it (crock pot, pot, yogurt maker, etc)?  When I make yogurt I have to pour off some water that floats to the top, which means there are more nutrients in each serving than there would be if I divided the original 2% milk by the same amount as I do my yogurt.&#xD;&#xA;&#xD;&#xA;During the production of yogurt the bacteria will be eating some of the sugars in the milk while they do their work, but the difference in nutrition is fairly small.&#xD;&#xA;&#xD;&#xA;General nutrition facts for [whole milk yogurt][1] and [whole milk][2] indicate that there is a pretty negligible difference between the two.  In general you can take the calorie contents of your ingredients, divide by the number of servings, and get calories per serving.&#xD;&#xA;&#xD;&#xA;In terms of nutrition the biggest difference is the live cultures that are in your homemade yogurt.  [The current general consensus][3] is that these live cultures are good for a variety of things in the human body.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/facts/dairy-and-egg-products/104/2&#xD;&#xA;  [2]: http://nutritiondata.self.com/facts/dairy-and-egg-products/70/2&#xD;&#xA;  [3]: http://www.google.com/url?sa=t&amp;source=web&amp;cd=3&amp;ved=0CCcQFjAC&amp;url=http%3A%2F%2Fwww.projectfoodie.com%2Ffrom-the-...%2Fnutritionist%2Fyogurt-is-it-healthy.html&amp;rct=j&amp;q=nutrition%20of%20homemade%20yogurt&amp;ei=v5IkTcjGNoWClAermYXPAQ&amp;usg=AFQjCNHfEmLvI0AEBxu2IH0LiqvnLw8lDw&amp;sig2=7lFEJsfHXPcmggfJZ-F1VA&amp;cad=rja" />
  <row Id="22035" PostHistoryTypeId="2" PostId="10756" RevisionGUID="95736152-f845-4a33-8321-8e13658f2723" CreationDate="2011-01-05T16:09:37.380" UserDisplayName="Ginny" Text="My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough. My question is can I recook my conch meat to tenderize it? I have tryed to find fresh conch meat locally but there is nothing available.  &#xD;&#xA;I know that I could easily go buy some to try this method however at the price per lb. I hate to throw away the money. &#xD;&#xA;Thank You" />
  <row Id="22036" PostHistoryTypeId="1" PostId="10756" RevisionGUID="95736152-f845-4a33-8321-8e13658f2723" CreationDate="2011-01-05T16:09:37.380" UserDisplayName="Ginny" Text="Re: re-cooking conch" />
  <row Id="22037" PostHistoryTypeId="3" PostId="10756" RevisionGUID="95736152-f845-4a33-8321-8e13658f2723" CreationDate="2011-01-05T16:09:37.380" UserDisplayName="Ginny" Text="&lt;technique&gt;" />
  <row Id="22038" PostHistoryTypeId="6" PostId="10756" RevisionGUID="0e85aeb2-33df-4bca-8f7f-dedf649c8bab" CreationDate="2011-01-05T17:08:57.783" UserId="41" Comment="edited tags; deleted 6 characters in body; edited title" Text="&lt;seafood&gt;" />
  <row Id="22039" PostHistoryTypeId="5" PostId="10756" RevisionGUID="0e85aeb2-33df-4bca-8f7f-dedf649c8bab" CreationDate="2011-01-05T17:08:57.783" UserId="41" Comment="edited tags; deleted 6 characters in body; edited title" Text="My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough.&#xD;&#xA;&#xD;&#xA;My question is: Can I recook my conch meat to tenderize it? I have tried to find fresh conch meat locally but there is nothing available.&#xD;&#xA;&#xD;&#xA;I know that I could easily go buy some to try this method; however, at the price per lb. I hate to throw away the money." />
  <row Id="22040" PostHistoryTypeId="4" PostId="10756" RevisionGUID="0e85aeb2-33df-4bca-8f7f-dedf649c8bab" CreationDate="2011-01-05T17:08:57.783" UserId="41" Comment="edited tags; deleted 6 characters in body; edited title" Text="Can I re-cook pre-cooked conch?" />
  <row Id="22041" PostHistoryTypeId="6" PostId="10753" RevisionGUID="94b61902-2cd4-4f5f-89e8-4b5f225f0e5a" CreationDate="2011-01-05T17:10:34.273" UserId="41" Comment="edited tags" Text="&lt;nutrition&gt;&lt;yogurt&gt;&lt;dairy&gt;" />
  <row Id="22042" PostHistoryTypeId="5" PostId="10742" RevisionGUID="1f616e8a-8e15-47a6-9c87-d3c65b1e5bcd" CreationDate="2011-01-05T17:15:47.960" UserId="950" Comment="grammar ftw" Text="I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the rice and stock to the same pan afterwards (so the chicken was in the pan the entire cooking period of the rice). However, when the dish was complete, many of the chicken pieces had unfortunately dried out.&#xD;&#xA;&#xD;&#xA;What can I do to prevent this next time? " />
  <row Id="22043" PostHistoryTypeId="2" PostId="10757" RevisionGUID="d657230b-8136-40e6-ae9b-e5a610690285" CreationDate="2011-01-05T17:42:17.710" UserId="1449" Text="Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice and stuck it in a tupperware for lunch today. I then rummaged my fridge for something to add flavor. Well I had some soy sauce and some teriyaki marinade, so I poured some of both in the tupperware, making sure to mainly coat the chicken with them.&#xD;&#xA;&#xD;&#xA;That was two days ago; this morning when I got it out of the fridge before leaving for work, the sauce seemed to have soaked into the chicken, so I wondered if it's any different from marinating before cooking. And just like I thought, I just finished my delicious chicken and rice and if I didn't know better I would swear the chicken was marinated before cooking.&#xD;&#xA;&#xD;&#xA;Is there any difference between marinating before or after cooking? I mean obviously if you cook, then marinate, then eat it right away it won't be soaked into the meat at all. But something like this where I cooked it and THEN marinated it, is there any difference? Does the meat marinate just the same, and is there any reason I shouldn't continue to do it this way rather than preparing better next time and making sure to marinate my chicken beforehand as is generally done?&#xD;&#xA;&#xD;&#xA;Sorry if I sound completely naive, I am indeed very new to cooking (being a college student and all) and I've just never heard of post-marinating something, so I wonder if it's commonly done." />
  <row Id="22044" PostHistoryTypeId="1" PostId="10757" RevisionGUID="d657230b-8136-40e6-ae9b-e5a610690285" CreationDate="2011-01-05T17:42:17.710" UserId="1449" Text="&quot;Post-marinating&quot;? Is it a real term or do my taste buds deceive me?" />
  <row Id="22045" PostHistoryTypeId="3" PostId="10757" RevisionGUID="d657230b-8136-40e6-ae9b-e5a610690285" CreationDate="2011-01-05T17:42:17.710" UserId="1449" Text="&lt;chicken&gt;&lt;marinade&gt;" />
  <row Id="22046" PostHistoryTypeId="2" PostId="10758" RevisionGUID="35d06c14-5e88-4052-96e5-15b460cf4399" CreationDate="2011-01-05T17:44:42.433" UserId="3852" Text="I always keep bread around, home-made or otherwise.  Is there a way to keep it from molding, or at least delay the process?&#xD;&#xA;&#xD;&#xA;I've tried the fridge with some success (extra day or two), but I don't like my bread that cold to eat.&#xD;&#xA;&#xD;&#xA;I've tried zip-top bags with no success (seems to mold faster).&#xD;&#xA;&#xD;&#xA;Bread-box didn't seem to make any difference in time.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="22047" PostHistoryTypeId="1" PostId="10758" RevisionGUID="35d06c14-5e88-4052-96e5-15b460cf4399" CreationDate="2011-01-05T17:44:42.433" UserId="3852" Text="delaying moldy bread" />
  <row Id="22048" PostHistoryTypeId="3" PostId="10758" RevisionGUID="35d06c14-5e88-4052-96e5-15b460cf4399" CreationDate="2011-01-05T17:44:42.433" UserId="3852" Text="&lt;storage-method&gt;&lt;bread&gt;&lt;mold&gt;" />
  <row Id="22049" PostHistoryTypeId="2" PostId="10759" RevisionGUID="1ad442b4-1767-43fa-a15a-b6fc425ae046" CreationDate="2011-01-05T17:49:52.880" UserId="222" Text="I've been using [Bread Bags][1] (variation on [Green Bags][2], not sure which came first) with some reasonable success.  I'm sure there are other brands and sites to buy them from.  I normally just grab them at the grocery store/BB&amp;B.&#xD;&#xA;&#xD;&#xA;We also slice then freeze bread, getting out slices as needed, throwing them in toaster to reheat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.asseenontv.com/prod-pages/deb_mey_bre_bag_ontv.html&#xD;&#xA;  [2]: https://www.asseenontv.com/offers_on_demand/deb_m_gbags_ood_ontv.html" />
  <row Id="22050" PostHistoryTypeId="5" PostId="10759" RevisionGUID="f2cf7752-f071-4d32-80d5-636e93e83118" CreationDate="2011-01-05T17:56:47.057" UserId="222" Comment="added 232 characters in body" Text="I've been using [Bread Bags][1] (variation on [Green Bags][2], not sure which came first) with some reasonable success.  I'm sure there are other brands and sites to buy them from.  I normally just grab them at the grocery store/BB&amp;B.  I only remember the details from the green bags, but they have lining that absorbs chemicals that are released by vegetables to slow down decay. I assume the bread bags use something similar, helping to control humidity as well.&#xD;&#xA;&#xD;&#xA;We also slice then freeze bread, getting out slices as needed, throwing them in toaster to reheat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.asseenontv.com/prod-pages/deb_mey_bre_bag_ontv.html&#xD;&#xA;  [2]: https://www.asseenontv.com/offers_on_demand/deb_m_gbags_ood_ontv.html&#xD;&#xA;" />
  <row Id="22052" PostHistoryTypeId="2" PostId="10761" RevisionGUID="da206574-c9f7-4754-ad81-885623a51d12" CreationDate="2011-01-05T18:04:12.510" UserId="3636" Text="I've been making cheesecakes for a while and they always end up cracking on the top.  I was told to try putting a pan of water in the oven with it to keep the humidity up, which might help a little, but then it tends to crack when it's cooling.  Am I overcooking?  Or baking at the wrong temperature?  Whipped cream can only cover up so much." />
  <row Id="22053" PostHistoryTypeId="1" PostId="10761" RevisionGUID="da206574-c9f7-4754-ad81-885623a51d12" CreationDate="2011-01-05T18:04:12.510" UserId="3636" Text="How can I keep a cheesecake from cracking?" />
  <row Id="22054" PostHistoryTypeId="3" PostId="10761" RevisionGUID="da206574-c9f7-4754-ad81-885623a51d12" CreationDate="2011-01-05T18:04:12.510" UserId="3636" Text="&lt;baking&gt;&lt;cheesecake&gt;" />
  <row Id="22055" PostHistoryTypeId="2" PostId="10762" RevisionGUID="8022223e-6788-45dd-a03f-708470878032" CreationDate="2011-01-05T18:07:13.283" UserId="3579" Text="I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor.  Does baking with other brown sugar that is &quot;revitalized&quot; really impact cookie flavor?  What about white granulatd sugar?" />
  <row Id="22056" PostHistoryTypeId="1" PostId="10762" RevisionGUID="8022223e-6788-45dd-a03f-708470878032" CreationDate="2011-01-05T18:07:13.283" UserId="3579" Text="I've heard that sugar, and especially brown sugar, loses it's flavor over time.  Is this true?" />
  <row Id="22057" PostHistoryTypeId="3" PostId="10762" RevisionGUID="8022223e-6788-45dd-a03f-708470878032" CreationDate="2011-01-05T18:07:13.283" UserId="3579" Text="&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="22058" PostHistoryTypeId="2" PostId="10763" RevisionGUID="980e6668-ba7b-4acb-be1c-e10ebb0a04f7" CreationDate="2011-01-05T18:15:28.383" UserId="41" Text="There are several reasons why you should marinate *before* cooking:&#xD;&#xA;&#xD;&#xA;* Many marinades contain raw ingredients that should be cooked along with the food being marinated, such as garlic or ginger.  In some cases this may actually be a health hazard (raw garlic can harbor botulism), in other cases you'll simply end up with an undesirable pungent flavour.&#xD;&#xA;&#xD;&#xA;* Many marinades also use some amount of acid, which helps to kick-start the process of breaking down the connective tissue and tenderizing the meat.  This is an especially big deal for chicken breast meat and tougher cuts of beef or pork, because most cooking methods (except for slow-cooking) *don't* do much of this and tend to produce a tougher, chewier end result.  Once the meat has already been cooked, using an acid-based marinade won't give you much more tenderization; you need the *combination* of acid and heat.&#xD;&#xA;&#xD;&#xA;* Finally, many spices release most of their flavour when heated (cooked).  Examples are cinnamon, saffron, star anise, and various types of hot pepper or chili powder.  If you marinate *after* cooking, you won't get much flavour from these.&#xD;&#xA;&#xD;&#xA;Of course if you are using a very simple marinade such as soy sauce and are marinating only for flavour purposes, then it might not matter much, but that's the exception rather than the rule.  Marinating afterward can certainly *improve* the taste, but most of the time you'll end up with better results by marinating beforehand." />
  <row Id="22059" PostHistoryTypeId="2" PostId="10764" RevisionGUID="74dcf056-7262-4f95-ad4c-42480bbd1eb9" CreationDate="2011-01-05T18:21:59.250" UserId="2569" Text="Anything that dilutes the cream is going to make it less firm/stable - whipped heavy cream can last for hours, while whipped light cream (such as Reddi-Whip) won't last more than five-ten minutes. I've never had any whipped cream last for *days*, however, unless it contained a stabilizer such as gelatin.&#xD;&#xA;&#xD;&#xA;1 tablespoon brandy per cup of cream does sound a bit much - just for comparison, you'd use maybe a third that much vanilla extract for the same amount of cream. (You were probably using much less Amaretto, and Bailey's contains cream so it doesn't dilute things as much.) If you can't get the flavor you want with a reduced quantity of brandy, you could try making a hard sauce (butter + alcohol) to serve with your dessert, in addition to or instead of plain whipped cream. Or you could try a whipped cream stabilizer - either the stuff you can buy specifically made for the purpose, or unflavored gelatin carefully dissolved in a part of the cream.&#xD;&#xA;&#xD;&#xA;Note that for best results, you should add the sugar and flavorings to the cream before starting to whip. It sounds like you already know to keep everything as cold as possible.&#xD;&#xA;" />
  <row Id="22060" PostHistoryTypeId="6" PostId="10757" RevisionGUID="55172318-9e6a-441b-a6fc-82b43a3ab6f4" CreationDate="2011-01-05T18:28:05.453" UserId="1832" Comment="edited tags" Text="&lt;chicken&gt;&lt;seasoning&gt;&lt;marinade&gt;" />
  <row Id="22061" PostHistoryTypeId="2" PostId="10765" RevisionGUID="32136ded-0d14-4d72-8912-56197c64de0c" CreationDate="2011-01-05T18:37:46.227" UserId="41" Text="White sugar is generally [sucrose][1] and has been heavily refined, so it won't undergo any chemical changes over time.  In fact, sugar is actually [used as a preservative][2].&#xD;&#xA;&#xD;&#xA;Brown sugar is a bit different.  It gets hard simply because it loses moisture - i.e. the water evaporates - and that won't cause the taste to change.  However, some people have reported brown sugar actually [fermenting on its own][3] (also [here][4]).  This fermentation is more likely to happen than in white sugar due to the presence of molasses.&#xD;&#xA;&#xD;&#xA;It takes a *long* time for fermentation to occur, but it can definitely occur, and that will most certainly change the flavour.  I'm not sure if I'd call it &quot;losing&quot; the flavour; some might argue that the presence of alcohol is a *good* thing, although fermented sugar obviously will not be as *sweet*.&#xD;&#xA;&#xD;&#xA;I would not worry about the flavour of brown sugar that has merely hardened; if it smells like alcohol, though, you might want to be more careful.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sucrose&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sugaring&#xD;&#xA;  [3]: http://www.giantitp.com/forums/archive/index.php?t-80699.html&#xD;&#xA;  [4]: http://wiki.answers.com/Q/Does_brown_sugar_ferment_when_it_gets_old" />
  <row Id="22062" PostHistoryTypeId="2" PostId="10766" RevisionGUID="8593aa79-e20b-47bc-b374-a799c2986b5c" CreationDate="2011-01-05T18:40:24.530" UserId="3630" Text="To make a good baked cheesecake, I was taught the following, and it has ALWAYS worked:&#xD;&#xA;-start with room temperature ingredients&#xD;&#xA;-DO NOT overmix, this is a significant cause of cracking, as the incorporated air tends to souffle&#xD;&#xA;-when baking, always bake in a bain marie (put your cake into a water bath for insulation)&#xD;&#xA;-bake half an hour at 300 degrees.  Then, turn off the oven, open the oven door, and rest for 30 minutes.  Then, close the oven and bake 30 to 40 minutes more at 300 degrees.&#xD;&#xA;&#xD;&#xA;My first pastry chef taught me this, and it always works.&#xD;&#xA;&#xD;&#xA;ALso, overbaking will definitely lead to cracking (due to the loss of moisture), and, as stated, overmixing will as well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22063" PostHistoryTypeId="6" PostId="9805" RevisionGUID="0dbea324-1fb9-4a15-b6fe-e4020169441e" CreationDate="2011-01-05T18:53:41.187" UserId="3673" Comment="edited tags" Text="&lt;garlic&gt;&lt;texture&gt;" />
  <row Id="22064" PostHistoryTypeId="2" PostId="10767" RevisionGUID="7883b3f2-e01d-4ce6-9299-38e3d45d3c2d" CreationDate="2011-01-05T19:13:31.630" UserId="2001" Text="My family eats a lot of bread. I bake six loaves at a time once or twice a week.&#xD;&#xA;&#xD;&#xA;We freeze in plastic shopping bags all but two of them. When one loaf is eaten it is replaced from the freezer and the new loaf is allowed to thaw at room temperature.&#xD;&#xA;&#xD;&#xA;Freezing is the only way I've found to reliably keep homemade bread for any length of time. Around here bread will mold within 3 or 4 days. I have had bread that was frozen for a month with no ill effect." />
  <row Id="22065" PostHistoryTypeId="2" PostId="10768" RevisionGUID="d65a534c-85d6-4535-9e6f-09592095ac1c" CreationDate="2011-01-05T19:19:48.590" UserId="3432" Text="Similarly to what was said by @mrwienerdog, temperature and cooling are the key providing your mix is robust.&#xD;&#xA;&#xD;&#xA;Whenever I bake a cheesecake I tend to do the following:&#xD;&#xA;&#xD;&#xA; * start with a short period, 10 minutes say, in a hot oven 220C (425F)&#xD;&#xA; * then take the temperature right down quickly (leaving the door ajar to aid cooling) to a slow/very slow ~130C (260-270F) for about 40 minutes, or until it feels springy.&#xD;&#xA; * then switch off and leave the cheesecake to cool inside the oven, slowly as the oven cools itself with the door shut&#xD;&#xA;&#xD;&#xA;Using this method I've never had any cracks, the cheesecake stays very moist due to a quick &quot;sear&quot; at the start, then slow cooking and a slow cool-down to avoid cracks." />
  <row Id="22066" PostHistoryTypeId="2" PostId="10769" RevisionGUID="a44a243e-1df2-4191-bdfd-a31370dc9b44" CreationDate="2011-01-05T19:33:32.497" UserId="3673" Text="Rotini &amp; Cheese is a variation on Kraft's shells and cheese.  It's actually kind of like an upgrade because you can get dehydrated broccoli in addition to the mac and cheese.  Halfway through the cooking process you add the broccoli to the simmering pasta so that it can rehydrate.&#xD;&#xA;&#xD;&#xA; The only problem is that whenever I strain the pasta from the water I lose half of the rehydrated broccoli. &#xD;&#xA;&#xD;&#xA; Does anyone know a way to keep from losing the broccoli without wasting a ton of time?" />
  <row Id="22067" PostHistoryTypeId="1" PostId="10769" RevisionGUID="a44a243e-1df2-4191-bdfd-a31370dc9b44" CreationDate="2011-01-05T19:33:32.497" UserId="3673" Text="How do you drain Velveeta Rotini &amp; Cheese with Broccoli, without losing the rehydrated Broccoli?" />
  <row Id="22068" PostHistoryTypeId="3" PostId="10769" RevisionGUID="a44a243e-1df2-4191-bdfd-a31370dc9b44" CreationDate="2011-01-05T19:33:32.497" UserId="3673" Text="&lt;cheese&gt;&lt;pasta&gt;&lt;broccoli&gt;" />
  <row Id="22069" PostHistoryTypeId="2" PostId="10770" RevisionGUID="e4999372-959e-4390-802b-ad41b4b164ea" CreationDate="2011-01-05T19:34:54.573" UserId="67" Text="You can always let it dry out / go stale by keeping it in a paper bag, or something that'll allow moisture to escape ... the paper bag will slow down the process, but not stop it entirely.&#xD;&#xA;&#xD;&#xA;Then, when it goes bad, it can at least be used for [croutons, french toast, etc.][1], or even [resuscitated in the oven][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5279/uses-for-stale-bread&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5592/is-there-a-way-to-bring-a-loaf-of-bread-thats-gone-dry-back-to-life" />
  <row Id="22070" PostHistoryTypeId="2" PostId="10771" RevisionGUID="4a87a06a-6d93-497c-b8ee-df3f76e04dee" CreationDate="2011-01-05T19:49:36.567" UserId="1816" Text="How are you straining it?  A fine mesh strainer certainly won't let rehydrated broccoli through.  Depending on the size of the florets, if they are very tiny pieces, perhaps a regular strainer might, but I doubt it.  If you are trying the crack the lid method I could see more issues.  A strainer should be fine." />
  <row Id="22074" PostHistoryTypeId="2" PostId="10773" RevisionGUID="a75789b0-4684-487b-9bb9-a10ba47de423" CreationDate="2011-01-05T19:57:52.123" UserId="4117" Text="My own sugar cookie recipe is quite dry as well. It cracks along the edges when pressed or rolled and is easily &quot;broken&quot;.&#xD;&#xA;&#xD;&#xA;I've never experienced a problem with the dough being so dry it doesn't take to cookie cutters, but if your dough is literally falling apart you may want to just spritz (or in the absence of a kitchen water spray bottle, sprinkle with your finger tips) cold water on it. (Like adding water to pie dough) Give it one sprinkle/spritz and kneed it in. Repeat until it just stops breaking. Don't go overboard and make it gooey.&#xD;&#xA;&#xD;&#xA;I'd use water over oil or milk because it's the least likely to change the structure of your cookie in the baking process. Such minuscule amounts of water shouldn't yield a detectable change in the end product.&#xD;&#xA;&#xD;&#xA;If this is a consistent problem with the recipe, in the future I'd decrease the flour by a tablespoon or two and see if that helps." />
  <row Id="22079" PostHistoryTypeId="5" PostId="10769" RevisionGUID="c9576e1b-8249-4c65-9934-2cc17a2d9cc0" CreationDate="2011-01-05T20:23:08.490" UserId="3673" Comment="added how the pieces are small." Text="Rotini &amp; Cheese is a variation on Kraft's shells and cheese.  It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in addition to the mac and cheese.  Halfway through the cooking process you add the broccoli to the simmering pasta so that it can rehydrate.&#xD;&#xA;&#xD;&#xA; The only problem is that whenever I strain the pasta from the water I lose half of the rehydrated broccoli. &#xD;&#xA;&#xD;&#xA; Does anyone know a way to keep from losing the broccoli without wasting a ton of time?" />
  <row Id="22080" PostHistoryTypeId="2" PostId="10776" RevisionGUID="c0ede0f5-6ffd-4364-b961-8002a482eca3" CreationDate="2011-01-05T20:32:45.710" UserId="4117" Text="This may actually have to do more with the temperature and climate in your home than with the ingredients in your cookies. If you're making cookie dough while your heater is on in the kitchen along with a preheating oven it may just be warmer in there than it would be in the summer with the AC running, or other active steps being taken to keep the house cooler.&#xD;&#xA;&#xD;&#xA;Also, if you live in a climate that is more humid in winter (or if your heating system includes a humidifier) it may make your dough more moist and make it behave a bit differently.&#xD;&#xA;&#xD;&#xA;If you find your cookies are spreading more than you like, put the dough in the fridge for 10-20 min before baking so the dough firms up. The outside of the cookie will cook and stabilize before the cookie spreads too much, giving you a taller, thicker cookie." />
  <row Id="22081" PostHistoryTypeId="2" PostId="10777" RevisionGUID="9408e156-6e5c-46d5-a1d0-2ba7b2736380" CreationDate="2011-01-05T20:43:36.077" UserId="1236" Text="One option is to line your strainer with [cheesecloth][1], which will keep just about anything from getting through.  Since you're only putting pasta, water, and broccoli through it, uou can rinse and re-use the cheesecloth so it's cost effective.&#xD;&#xA;&#xD;&#xA;I buy my cheesecloth in bulk at fabric stores, as it's significantly cheaper there than any food-related store I've ever been to.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Cheesecloth" />
  <row Id="22082" PostHistoryTypeId="2" PostId="10778" RevisionGUID="759acad9-8713-476c-90eb-886fb00677f0" CreationDate="2011-01-05T20:48:23.103" UserId="3310" Text="So I have about ten pounds of ground goat, ten pounds of goat sausage, and 2 racks of goat ribs. This is an ongoing supply, my folks keep meat goats so goat is cheap and plentiful.&#xD;&#xA;&#xD;&#xA;The meat isn't particularly gamy, but it does have a bit of a gamy flavor. Right now I want to take some goat meat and make a cottage pie (potatoes over meat over crust). I have two questions:&#xD;&#xA;&#xD;&#xA;1- I love pie crust, but my cottage pie never really holds together in a pie slice. What can I do to give it more consistency?&#xD;&#xA;&#xD;&#xA;2- What can I do to minimize the gamy flavor of the goat?" />
  <row Id="22083" PostHistoryTypeId="1" PostId="10778" RevisionGUID="759acad9-8713-476c-90eb-886fb00677f0" CreationDate="2011-01-05T20:48:23.103" UserId="3310" Text="How to season minced/ground goat." />
  <row Id="22084" PostHistoryTypeId="3" PostId="10778" RevisionGUID="759acad9-8713-476c-90eb-886fb00677f0" CreationDate="2011-01-05T20:48:23.103" UserId="3310" Text="&lt;pie&gt;&lt;goat&gt;" />
  <row Id="22085" PostHistoryTypeId="2" PostId="10779" RevisionGUID="19630d1b-6539-4074-8afe-eb8b925d659f" CreationDate="2011-01-05T20:57:29.120" UserId="1816" Text="According to [ochef][1], conch is tender only if barely cooked or simmered for at least an hour.  If your conch is tough, it was probably cooked too long but yet not long enough.  You may want to give it a light pressing (not pounding) with a kitchen mallet and then simmer it in fish stock for an hour or so.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/150.htm" />
  <row Id="22086" PostHistoryTypeId="2" PostId="10780" RevisionGUID="618ca712-7767-44fb-8613-182fdf8df714" CreationDate="2011-01-05T20:58:12.687" UserId="4117" Text="I was always taught to cook tortillas in a dry skillet (cast iron for the best flavor) on med high-high heat until blisters form, then flip cook only until the blisters brown, then remove to a napkin lined plate and cover with another napkin (this allows their own steam to keep them moist.&#xD;&#xA;&#xD;&#xA;It sounds like you're frying your tortillas which may account for the crispiness. Try resting your recipe, rolling out and cooking in a dry pan and see if they're not a bit fluffier.&#xD;&#xA;&#xD;&#xA;Also, a tortilla press (which can be found on amazon) is a shockingly useful tool. " />
  <row Id="22087" PostHistoryTypeId="2" PostId="10781" RevisionGUID="3d539599-c188-4890-9e26-aa7ec54178cf" CreationDate="2011-01-05T21:27:44.863" UserId="3310" Text="It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do with them first, and what to put in the foil with them?" />
  <row Id="22088" PostHistoryTypeId="1" PostId="10781" RevisionGUID="3d539599-c188-4890-9e26-aa7ec54178cf" CreationDate="2011-01-05T21:27:44.863" UserId="3310" Text="How to broil a rack of goat ribs" />
  <row Id="22089" PostHistoryTypeId="3" PostId="10781" RevisionGUID="3d539599-c188-4890-9e26-aa7ec54178cf" CreationDate="2011-01-05T21:27:44.863" UserId="3310" Text="&lt;ribs&gt;&lt;broiler&gt;&lt;goat&gt;" />
  <row Id="22090" PostHistoryTypeId="2" PostId="10782" RevisionGUID="00e4ce49-61ab-4340-ac06-93634160705d" CreationDate="2011-01-05T21:37:10.343" UserId="4117" Text="Not sure what else is in your marinade that could be reacting to the horseradish, but since it's an imitation wasabi paste it may have things like corn starch or arrow root in it which will clump if not mixed well and then heated. You might want to just try whisking the heck out of it while it's cooking or using an immersion blender on it when it's done." />
  <row Id="22092" PostHistoryTypeId="2" PostId="10783" RevisionGUID="abc0a4f7-c09f-4de3-b9c0-e0d0f7cd9475" CreationDate="2011-01-05T22:06:55.623" UserId="4118" Text="If you are baking, I would use your ovens broil element at the end to crisp up the bacon." />
  <row Id="22093" PostHistoryTypeId="2" PostId="10784" RevisionGUID="752036dd-340d-4d9a-bbe0-d5124d1eb332" CreationDate="2011-01-05T22:10:16.027" UserId="4118" Text="Using zest from citrus (lemon, lime, orange, etc) is a great way to punch up the flavor of white rice. &#xD;&#xA;&#xD;&#xA;I will usually add the zest before cooking (with plenty of salt) and then add the juice of the fruit after cooking is complete." />
  <row Id="22094" PostHistoryTypeId="2" PostId="10785" RevisionGUID="27e09267-0151-40f2-bc1a-544ee48afb55" CreationDate="2011-01-05T22:24:53.237" UserId="3756" Text="The traditional way of reducing strong flavours in meat is to soak it overnight, or even longer, in milk or buttermilk. I know I have read somewhere that brine is supposed to work equally well in reducing &quot;gamey&quot; flavours. If I were the proud owner of all that goat meat, I would try using a brine with some extra bay leaves and juniper. However, as I am writing this it is dawning upon me that you said your meat was already ground. I suppose you could still brine it, but you should probably reduce the time to a few hours. Also, I think brining it will give you problems if you were planning on browning the meat later. It will probably be too saturated with liquid to brown properly. I guess this is not much of an answer to your question, but perhaps it will give you some ideas.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As for the cottage pie, which part of the pie is the problem? If it is the mashed potatoes you could try putting a couple of egg yolks in them, that should firm them up a little and also help give them a nice colour when they brown. If it is the meat stew that is too runny, just cook it down a bit longer, until it is quite dry. " />
  <row Id="22095" PostHistoryTypeId="2" PostId="10786" RevisionGUID="678e0d12-5a30-4d44-a96a-d89132ec4b29" CreationDate="2011-01-05T23:13:15.213" UserId="2736" Text="I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter. &#xD;&#xA;&#xD;&#xA;Instead of throwing it away I'd like to use it, and then once it gets down small enough I won't have to worry about having so much to use.&#xD;&#xA;&#xD;&#xA;What can I do with my excess whole wheat sourdough starter?&#xD;&#xA;(I've already made 4 loaves of bread, and they were yummy)" />
  <row Id="22096" PostHistoryTypeId="1" PostId="10786" RevisionGUID="678e0d12-5a30-4d44-a96a-d89132ec4b29" CreationDate="2011-01-05T23:13:15.213" UserId="2736" Text="What can I do with extra sourdough starter?" />
  <row Id="22097" PostHistoryTypeId="3" PostId="10786" RevisionGUID="678e0d12-5a30-4d44-a96a-d89132ec4b29" CreationDate="2011-01-05T23:13:15.213" UserId="2736" Text="&lt;bread&gt;&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="22098" PostHistoryTypeId="6" PostId="10744" RevisionGUID="3df837e3-9a8e-4cde-8f22-71749ba61c20" CreationDate="2011-01-05T23:55:29.940" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;alcohol&gt;&lt;dairy&gt;" />
  <row Id="22099" PostHistoryTypeId="2" PostId="10787" RevisionGUID="dea5d85c-2583-4aba-baaa-e950981b68be" CreationDate="2011-01-05T23:56:01.823" UserId="2736" Text="I've been reading &quot;The Bread Baker's Apprentice&quot; and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I just leave it out at room temperature and bake it that night? What is the purpose of storing it in the fridge for a night?" />
  <row Id="22100" PostHistoryTypeId="1" PostId="10787" RevisionGUID="dea5d85c-2583-4aba-baaa-e950981b68be" CreationDate="2011-01-05T23:56:01.823" UserId="2736" Text="Cookbook says to store dough in fridge overnight, why can't I just bake it already?" />
  <row Id="22101" PostHistoryTypeId="3" PostId="10787" RevisionGUID="dea5d85c-2583-4aba-baaa-e950981b68be" CreationDate="2011-01-05T23:56:01.823" UserId="2736" Text="&lt;breadmaking&gt;&lt;sourdough&gt;" />
  <row Id="22102" PostHistoryTypeId="2" PostId="10788" RevisionGUID="1ea6f5f5-4f3d-4e9d-a778-ff3b23c1edfc" CreationDate="2011-01-06T00:13:13.573" UserId="1816" Text="You can, in theory, leave it out on the counter for longer to develop the same amount of fermentation.  What you won't have is a very cold fermentation, which helps to develop the big holes in rustic breads that many people love.  Temperature and fermentation are a tricky balance, and you should listen to an expert like the author.  Also the overnight fermentation keeps you from needing to do something like a full 9 hours in one sitting.&#xD;&#xA;&#xD;&#xA;Bikeboy389 made an excellent point in the comments.  BBA has absolutely everything you want to know to make its recipes successful in the first part of the book, which Reinhart strongly advises you not to skip.  If you want to make excellent bread, you will want to know all that information.  Plus, as a amateur or professional baker, you should find it fascinating." />
  <row Id="22103" PostHistoryTypeId="2" PostId="10789" RevisionGUID="9b3769c6-32e8-4a5a-9c8a-562206d40b69" CreationDate="2011-01-06T00:19:59.527" UserId="3342" Text="There's not that much that you can do with a sourdough starter. Of course, you can feed it and keep it as a kind of esoteric pet that you sometimes take parts of and make bread from. You can also use up the rest for more bread.&#xD;&#xA;&#xD;&#xA;There is one more thing that I am reminded of though. In one of my cookbooks (Det naturliga köket by Mathias Dahlgren, the recipe is from one of his Michelin star restaurants serving mostly swedish-inspired food), there is a recipe for deep fried rye sourdough starter. Now, it's not just the starter, and it is for a rye starter, but if you're feeling adventurous it might be possible to substitute it with your whole wheat starter. &#xD;&#xA;&#xD;&#xA;It's 1 liter of water, 600 grams of coarse rye flour, and 90 grams of rye sourdough. Mix the ingredients, and leave in room temperature for 6 hours. Put it in a pastry bag, and pipe medium strands into a 185°C deep fryer. Remove when golden brown and crispy. Toss with salt.&#xD;&#xA;&#xD;&#xA;I do however doubt that you will find many other uses for a sourdough starter, other than to make bread." />
  <row Id="22104" PostHistoryTypeId="2" PostId="10790" RevisionGUID="8f4a371b-d305-4896-952d-af1603921919" CreationDate="2011-01-06T00:28:19.280" UserId="1415" Text="make waffles! that's what we do with ours, besides bread. sourdough waffles with syrup have this great sweet/sour balance going on that is really wonderful." />
  <row Id="22105" PostHistoryTypeId="5" PostId="6214" RevisionGUID="12d030d5-2c80-4585-b59c-c11baf38950e" CreationDate="2011-01-06T00:31:16.947" UserId="41" Comment="Clarified as question about technique rather than a recipe request" Text="I would like to roast my own almonds (or other nuts) with honey.  Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed most of the flavour from the honey; they should also be just a little bit sticky (but not wet).&#xD;&#xA;&#xD;&#xA;What combination of factors will successfully produce this end result?  Specifically I am hoping to answer the following questions:&#xD;&#xA;&#xD;&#xA; - What ratio of honey to nuts is appropriate, such that the nuts will get evenly-coated and have the sticky-dry consistency noted above?&#xD;&#xA;&#xD;&#xA; - Is there a relationship between how much honey is used and how early it needs to be applied?  In other words, if I apply the honey very early, will I need to use more of it?&#xD;&#xA;&#xD;&#xA; - Is it always better to apply as early as possible or is there a point at which I'll get diminishing returns or even negative effects (such as risk of burning)?&#xD;&#xA;&#xD;&#xA; - Is it necessary or even beneficial to apply the honey in stages in an attempt to get multiple &quot;coats&quot;?&#xD;&#xA;&#xD;&#xA; - What is the ideal roasting time and temperature for almonds specifically?  *(&quot;Ideal&quot; in this case would mean just long and hot enough to bake all or most of the honey into the nuts while caramelizing but not burning them.)*" />
  <row Id="22106" PostHistoryTypeId="4" PostId="6214" RevisionGUID="12d030d5-2c80-4585-b59c-c11baf38950e" CreationDate="2011-01-06T00:31:16.947" UserId="41" Comment="Clarified as question about technique rather than a recipe request" Text="How can I achieve perfect consistency with honey-roasted almonds?" />
  <row Id="22107" PostHistoryTypeId="6" PostId="6214" RevisionGUID="12d030d5-2c80-4585-b59c-c11baf38950e" CreationDate="2011-01-06T00:31:16.947" UserId="41" Comment="Clarified as question about technique rather than a recipe request" Text="&lt;roasting&gt;&lt;nuts&gt;&lt;honey&gt;&lt;almonds&gt;" />
  <row Id="22108" PostHistoryTypeId="11" PostId="6214" RevisionGUID="77aeec84-7004-4751-b04f-a2929b8d6403" CreationDate="2011-01-06T00:32:16.477" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="22109" PostHistoryTypeId="2" PostId="10791" RevisionGUID="ae5a82e9-368e-446f-a60c-e5d78fc8652a" CreationDate="2011-01-06T01:16:21.133" UserId="4047" Text="While I agree a little with the RTFM sentiment, I think that the real value of a site like this is not that the OP gets his question answered, but that someone 6 months later doing a web search who has the same question (but maybe not the same book) gets his question answered. (Sorry, I realize this comment is a little meta.)  Anyway, that's why I'm going to take a stab at the answer myself.&#xD;&#xA;&#xD;&#xA;It is my understanding that a long, slow fermentation (known commonly as &quot;retarding&quot;) of a sourdough bread is about flavor development. Yeast is most active at room temperature, so when you allow your sourdough loaf to rise overnight, you're giving the bacteria that gives the sourdough its characteristic tang more of a chance to develop while slowing the yeast down. In my experience, the best temperature for flavor development is a slightly warm refrigerator, around 40&amp;deg;. (I have a separate refrigerator I use for beer and bread fermentation, so if you don't have a similar setup I don't necessarily recommend warming up the fridge where you keep Sunday night's chicken.)&#xD;&#xA;&#xD;&#xA;As @justkt said, you can definitely let the bread rise/proof at room temperature for a shorter time. It just won't have quite as much sourdough flavor as it potentially could. To be completely fair, every area's sourdough tastes different due to the different local bacteria that take up residence in the culture.  Unless you live in San Francisco, it's probably not going to get as sour as SF sourdough no matter how slow you ferment. Other techniques such as using a more firm vs. more liquid starter will make a difference too.&#xD;&#xA;&#xD;&#xA;So, in short, feel free to rise the bread as fast as your little yeasties will work, but you definitely should give a slow ferm a shot at some point, and use the blue cheese and walnut variation of the sourdough recipe in that book. That purple bread will make your tastebuds sing! " />
  <row Id="22110" PostHistoryTypeId="2" PostId="10792" RevisionGUID="9751d08a-9855-4203-8c05-57280d34e58f" CreationDate="2011-01-06T01:19:57.010" UserId="3272" Text="I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake.&#xD;&#xA;&#xD;&#xA;There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all make the same size cake, same number of cupcakes, etc.).  How many cups of raw batter is this?&#xD;&#xA;&#xD;&#xA;I'm trying to figure out what I need for a nonstandard-size pan I have." />
  <row Id="22111" PostHistoryTypeId="1" PostId="10792" RevisionGUID="9751d08a-9855-4203-8c05-57280d34e58f" CreationDate="2011-01-06T01:19:57.010" UserId="3272" Text="How many cups of batter does a cake mix make?" />
  <row Id="22112" PostHistoryTypeId="3" PostId="10792" RevisionGUID="9751d08a-9855-4203-8c05-57280d34e58f" CreationDate="2011-01-06T01:19:57.010" UserId="3272" Text="&lt;cake&gt;" />
  <row Id="22113" PostHistoryTypeId="5" PostId="10791" RevisionGUID="e7cc81ce-dd9c-4e3f-97b5-61bb2d55f660" CreationDate="2011-01-06T01:23:54.480" UserId="4047" Comment="removing meta comment" Text="It is my understanding that a long, slow fermentation (known commonly as &quot;retarding&quot;) of a sourdough bread is about flavor development. Yeast is most active at room temperature, so when you allow your sourdough loaf to rise overnight, you're giving the bacteria that gives the sourdough its characteristic tang more of a chance to develop while slowing the yeast down. In my experience, the best temperature for flavor development is a slightly warm refrigerator, around 40&amp;deg;. (I have a separate refrigerator I use for beer and bread fermentation, so if you don't have a similar setup I don't necessarily recommend warming up the fridge where you keep Sunday night's chicken.)&#xD;&#xA;&#xD;&#xA;As @justkt said, you can definitely let the bread rise/proof at room temperature for a shorter time. It just won't have quite as much sourdough flavor as it potentially could. To be completely fair, every area's sourdough tastes different due to the different local bacteria that take up residence in the culture.  Unless you live in San Francisco, it's probably not going to get as sour as SF sourdough no matter how slow you ferment. Other techniques such as using a more firm vs. more liquid starter will make a difference too.&#xD;&#xA;&#xD;&#xA;So, in short, feel free to rise the bread as fast as your little yeasties will work, but you definitely should give a slow ferm a shot at some point, and use the blue cheese and walnut variation of the sourdough recipe in that book. That purple bread will make your tastebuds sing! " />
  <row Id="22114" PostHistoryTypeId="2" PostId="10793" RevisionGUID="7871855a-22d1-4dba-b896-5ded34dfee69" CreationDate="2011-01-06T01:48:17.067" UserId="4047" Text="Making sourdough pancakes (which can be almost all starter with a little extra flour and fat/egg added) is a good idea if you really like sourdough flavor.  The best technique I've heard for maintaining a small amount of starter (so you don't have leftovers) came from a guy who was an assistant to one of the USA Baking teams who went to the world cup of baking.  His recommendation was to do the following:&#xD;&#xA;&#xD;&#xA; 1. Get two small tupperware type containers (I used 1.5 cups size)&#xD;&#xA; 2. Add equal amounts by weight (say 10 - 20 grams) starter, flour, water and let ferment at room temp 1 day&#xD;&#xA; 3. Every day, throw away the contents of one container (a small sacrifice to the gods), seed from the other container, adding equal parts flour and water, letting the unfermented starter ferment at room temp, and placing the fermented container in the fridge as a backup, which will be tossed the next day.&#xD;&#xA;&#xD;&#xA;I maintained a starter for years this way with minimal waste and never an infection. That little bastard was like a part of the family." />
  <row Id="22115" PostHistoryTypeId="5" PostId="10793" RevisionGUID="f6e6f54a-82e7-4c81-b568-b41c2a1d0a50" CreationDate="2011-01-06T02:04:58.253" UserId="4047" Comment="deleted 518 characters in body" Text="Making sourdough pancakes (which can be almost all starter with a little extra flour and fat/egg added) is a good idea if you really like sourdough flavor.  Just google sourdough pancake recipes and you'll find a ton.  Some use as much as two cups of starter, so it'll go fast.  I've also used sourdough starter in biscuits, banana bread.  This little [pamphlet][1] has bunch of interesteing recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Baking-Sourdough-Sara-Pitzer/dp/0882662252/ref=sr_1_2?ie=UTF8&amp;qid=1294279407&amp;sr=8-2 " />
  <row Id="22116" PostHistoryTypeId="2" PostId="10794" RevisionGUID="e9663f2e-6778-46c1-9385-3aa0f12eb738" CreationDate="2011-01-06T02:33:27.197" UserId="4047" Text="This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar.  I'd rather just count on the natural sweetness of the habaneros and carrots for flavor.&#xD;&#xA;&#xD;&#xA;My specific question is: does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes, or is it just for flavor?" />
  <row Id="22117" PostHistoryTypeId="1" PostId="10794" RevisionGUID="e9663f2e-6778-46c1-9385-3aa0f12eb738" CreationDate="2011-01-06T02:33:27.197" UserId="4047" Text="What's the purpose of sugar in a pickling solution?" />
  <row Id="22118" PostHistoryTypeId="3" PostId="10794" RevisionGUID="e9663f2e-6778-46c1-9385-3aa0f12eb738" CreationDate="2011-01-06T02:33:27.197" UserId="4047" Text="&lt;peppers&gt;&lt;pickling&gt;" />
  <row Id="22119" PostHistoryTypeId="5" PostId="10793" RevisionGUID="7e1a6943-5f83-45de-ae4a-1f96e3122180" CreationDate="2011-01-06T03:11:00.393" UserId="4047" Comment="deleted 1 characters in body" Text="Making sourdough pancakes (which can be almost all starter with a little extra flour and fat/egg added) is a good idea if you really like sourdough flavor.  Just google sourdough pancake recipes and you'll find a ton.  Some use as much as two cups of starter, so it'll go fast.  I've also used sourdough starter in biscuits, banana bread.  This little [pamphlet][1] has bunch of interesting recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Baking-Sourdough-Sara-Pitzer/dp/0882662252/ref=sr_1_2?ie=UTF8&amp;qid=1294279407&amp;sr=8-2 " />
  <row Id="22120" PostHistoryTypeId="6" PostId="10794" RevisionGUID="a51a9362-2a4b-48b8-afc2-9d0cca8d8688" CreationDate="2011-01-06T03:11:24.797" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;peppers&gt;&lt;pickling&gt;" />
  <row Id="22121" PostHistoryTypeId="5" PostId="10791" RevisionGUID="a7c29bc6-74dd-4d57-9e04-ab70562de457" CreationDate="2011-01-06T03:17:43.837" UserId="4047" Comment="Trimmed my hedge; added 20 characters in body" Text="A long, slow fermentation (known commonly as &quot;retarding&quot;) of a sourdough bread is about flavor development. Yeast is most active at room temperature, so when you allow your sourdough loaf to rise overnight in the refrigerator, you're giving the bacteria that gives the sourdough its characteristic tang more of a chance to develop while slowing the yeast down. In my experience, the best temperature for flavor development is a slightly warm refrigerator, around 40&amp;deg;. (I have a separate refrigerator I use for beer and bread fermentation, so if you don't have a similar setup I don't necessarily recommend warming up the fridge where you keep Sunday night's chicken.)&#xD;&#xA;&#xD;&#xA;As @justkt said, you can definitely let the bread rise/proof at room temperature for a shorter time. It just won't have quite as much sourdough flavor as it potentially could. To be completely fair, every area's sourdough tastes different due to the different local bacteria that take up residence in the culture.  Unless you live in San Francisco, it's probably not going to get as sour as SF sourdough no matter how slow you ferment. Other techniques such as using a more firm vs. more liquid starter will make a difference too.&#xD;&#xA;&#xD;&#xA;So, in short, feel free to rise the bread as fast as your little yeasties will work, but you definitely should give a slow ferm a shot at some point, and use the blue cheese and walnut variation of the sourdough recipe in that book. That purple bread will make your tastebuds sing! " />
  <row Id="22122" PostHistoryTypeId="2" PostId="10795" RevisionGUID="88fbabbb-1b7a-400a-9055-0c3422060c7a" CreationDate="2011-01-06T03:34:25.907" UserId="67" Text="Besides the obvious of actually using it to make bread products, you can store some for a rainy day (ie, something goes wrong with your starter), or to give away:&#xD;&#xA;&#xD;&#xA;* smear it thinly on a sheet of parchment, wax paper, or aluminum foil.  (you may need to add liquid and let it hydrate if yours is too stiff to spread)&#xD;&#xA;* let dry&#xD;&#xA;* crumble up&#xD;&#xA;* store in an airtight container in a cool, dark place (or freezer)&#xD;&#xA;&#xD;&#xA;Then, when you want to use it again:&#xD;&#xA;&#xD;&#xA;* mix 1 tsp of flakes with 1 Tbsp water&#xD;&#xA;* let sit for a few minutes 'til they've softened up.&#xD;&#xA;* stir in 1 Tbsp of flour&#xD;&#xA;* let sit at room temp for 24hrs (maybe stir it a couple of times during)&#xD;&#xA;* add another Tbsp each of flour and water.&#xD;&#xA;* .. then go back to your normal feeding schedule&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22123" PostHistoryTypeId="2" PostId="10796" RevisionGUID="a98b53fc-a4c8-481f-9463-ba204d56354a" CreationDate="2011-01-06T03:49:22.130" UserId="3479" Text="The sugar is mostly just for flavor.  I use sugar when making pickled beets and eggs, but don't use it in my dill pickles or pickled peppers and onions.  It just depends on if you are trying for a sour, sweet and sour, or sweet pickle (note that there is no vinegar in many fruit pickles).&#xD;&#xA;&#xD;&#xA;Before you decide to run off and leave out the vinegar, however, I would note that for pickling safety purposes there has to be enough acid to keep botulism causing bacteria from forming and peppers are a low acid vegetable.  If you wanted to eliminate the vinegar, you'd have to move to pressure canning." />
  <row Id="22124" PostHistoryTypeId="2" PostId="10797" RevisionGUID="2a0b5dcb-04d7-4037-93d5-6af456a295fc" CreationDate="2011-01-06T04:01:29.260" UserId="3479" Text="I'm going to make an assumption here which you can confirm or deny, then answer the question.&#xD;&#xA;&#xD;&#xA;I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops.  I had a full goat breast that I just cooked them the other day.  If you just broil them as you describe they will be tasty...and tough...and greasy.&#xD;&#xA;&#xD;&#xA;You want to treat these like pork ribs, needing a slow cook.  I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce.  &lt;a href=&quot;http://cookloose.com/index.php/Recipes/BarbecueRibs&quot;&gt;Here's the whole process in great detail at cookloose.com&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose.  Broiling is directional heat...heatfrom a direction.  Wrapping them in foil reflects the direct heat away.&#xD;&#xA;&#xD;&#xA;However, your method is, almost, correct.  You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise.  This will cause the meat and connective tissue to get soft and yummy.  THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish.  Brush with a sauce or not, as you wish.&#xD;&#xA;&#xD;&#xA;So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil.&#xD;&#xA;&#xD;&#xA;If you have full goat chops, I will redo this whole recommendation as a slow roast." />
  <row Id="22125" PostHistoryTypeId="2" PostId="10798" RevisionGUID="551303a8-f6c3-47a0-9789-f5cf10ff6583" CreationDate="2011-01-06T04:15:26.060" UserId="3479" Text="Goat is pretty mild, as gamey meats go, so it is possible that you just aren't fond of goat?  I know people who love lamb and so I turn them on to goat, which is milder, but if you eliminate what many would call gaminess, you have effectively blanded out your goat completely.&#xD;&#xA;&#xD;&#xA;One technique that can work with your ground goat is to brown the meat, then rinse it with water, in a colander, to remove excess grease.  Much of the gaminess is in the fat.&#xD;&#xA;&#xD;&#xA;The main trick is just to work with recipes that are designed for that taste.  Goat is great in curry, for instance.  The shepherd's pie that you describe is also good for goat because the blandness of the potatoes offsets the stronger taste of the goat.  You wouldn't want to make a traditional shepherd's pie, for instance, with chicken breast, or pork loin.  Not enough flavor.&#xD;&#xA;&#xD;&#xA;To get your meat filling to hold together better, when you brown the meat, add a couple of tablespoons of flour and cook it in with the fat.  You are basically making a roux in place which will then thicken as your pie bakes, holding the moisture rather than letting it run away.  If you do the rinsing idea I mentioned above, then you would do this step after rinsing, although you might need to add a little oil to the mix.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22126" PostHistoryTypeId="5" PostId="10735" RevisionGUID="22049ef2-a686-4683-bedd-1cb93755c3cc" CreationDate="2011-01-06T04:56:55.263" UserId="60" Comment="readability" Text="Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a little to make it more like a Russian dish. Here is my recipe that I cooked for my company chili cook off. I want to hear some suggestions and opinions on this recipe.&#xD;&#xA;&#xD;&#xA;My question is: &#xD;&#xA;&#xD;&#xA;_Has anyone ever heard of Russian Chili Recipe and if this recipe would qualify to be called Russian?_&#xD;&#xA;&#xD;&#xA;### Ingredients&#xD;&#xA;&#xD;&#xA;* 2 pounds ground beef&#xD;&#xA;* ½ pound of ground chicken&#xD;&#xA;* ½ pound of ground pork&#xD;&#xA;* 3 tablespoons vegetable oil&#xD;&#xA;* 2 cups beef broth&#xD;&#xA;* ½ cup of 2% milk&#xD;&#xA;* 1 15 oz can red pinto beans (drain)&#xD;&#xA;* 1 15 oz can black beans (drain)&#xD;&#xA;* 3 fresh tomatoes (cut to small chunks)&#xD;&#xA;* 1 15 oz can tomato sauce&#xD;&#xA;* 1 6 oz can tomato paste&#xD;&#xA;* 1 tablespoon cider vinegar&#xD;&#xA;* 2 large onions, diced finely&#xD;&#xA;* 1 large green bell pepper, diced finely&#xD;&#xA;* 6 cloves garlic, minced&#xD;&#xA;* 1 tablespoon sugar&#xD;&#xA;* 1 tablespoons cumin, ground&#xD;&#xA;* 1 teaspoon dried thyme&#xD;&#xA;* 1 teaspoon dried oregano&#xD;&#xA;* 1 teaspoon black pepper, ground&#xD;&#xA;* 4 Habanero peppers, seeded diced finely&#xD;&#xA;* 4 chipotle peppers, seeded diced finely&#xD;&#xA;&#xD;&#xA;### Directions&#xD;&#xA;&#xD;&#xA;1. In a large pot, heat the brown the ground beef, pork and chicken, making sure to continuously break up large pieces with a spoon or spatula. Once browned drain fat off of ground meat. Return the ground meat to the pot. &#xD;&#xA;2. Add onions and green bell pepper to the ground meat and cook over medium heat with stirring until the onions are soft and translucent. &#xD;&#xA;3. Add the garlic, cumin, sugar, thyme, cayenne powder, oregano, and black pepper. Heat over medium heat with stirring for 12 minutes. &#xD;&#xA;4. Pour in the beef broth, milk. Add pinto beans, black beans, cream cheese, diced tomatoes, tomato sauce, tomato paste, cider vinegar, chipotle, chili and habanero peppers. Stir to mix well. &#xD;&#xA;5. Reduce heat to low and simmer for at least 2 hours before serving or refrigerating. &#xD;&#xA;Footnotes&#xD;&#xA;Crack Pot Alternative: After step 4 you can pour chili in crock pot and cook it on medium for 6 hours. &#xD;&#xA;&#xD;&#xA;### Notes&#xD;&#xA;&#xD;&#xA;It is best to have all ingredients ready to go before starting the process. Do not wait to dice onions or peppers. Get everything ready to go and then start the process. In addition, cutting chili peppers by hands can result in hands &quot;catching on fire.&quot; It is best to use grinders or something other than hands. If you do use your hands, please make sure to scrub your hands and wash with soap before you touch anything (like your mouth or your eyes). Even though this recipe calls for Chili and Habanero peppers in the end it becomes about medium spicy but with strong pepper flavor. &#xD;&#xA;&#xD;&#xA;**Please Note**: Directions are taken from traditional beef chili recipe and modified to accommodate custom ingredients.&#xD;&#xA;" />
  <row Id="22127" PostHistoryTypeId="2" PostId="10799" RevisionGUID="22b5b045-5bf5-4d21-96c1-11984d6fcd28" CreationDate="2011-01-06T06:20:07.377" UserId="4047" Text="There shouldn't be any significant difference between an established homemade sourdough culture and one that's seeded from something you bought (I'm assuming like the culture that King Arthur Flour Co sells online).  In fact, no matter where you bought your starter culture, over time the local bacterial flora would crowd out the bacteria that was in the culture you bought.  But, I'm sure the mold infection had nothing to do with rogue bacteria.  (Bad bacteria can spoil a starter too, but that would be a different set of symptoms from the green carpet on top.)  It could be that your starter didn't get well established, but it doesn't sound like that was the problem if you successfully made some bread from it.&#xD;&#xA;&#xD;&#xA;In a sourdough culture, the acid produced by the bacteria and alcohol produced by the yeast make an environment that's somewhat resitant to bad bacteria (like salmonella) or mold.  But the culture needs to be fairly active to maintain its resistance.  After two weeks in a warm fridge, your yeast would be dormant and the bacteria would probably have run rampant for a while (after the yeast went dormant) and then started to also die off.&#xD;&#xA;&#xD;&#xA;In a warm fridge you could maybe go a week without feeding the culture.  At room temperature it's one day optimally and two days max.  The best way to avoid infection is to have two small covered containers about 1&amp;frac12; to 2 cups in size.  To make a new generation of your starter, begin with a clean container, add equal parts by weight of the previous generation of starter, flour and water.  So for example, 25 grams of starter, plus 25 grams of flour and 25 of water.  Mix it up and put it in the fridge.  In one week, get the other container, clean it out, and do the same thing over again.  &#xD;&#xA;&#xD;&#xA;I always keep the old generation in its container as a backup (in case of a mold or other infection).  You just need to keep track of which container has the fresher starter, so you can clean out the old one when building the next gen.  I did this for more than 3 years with no infections of any kind." />
  <row Id="22128" PostHistoryTypeId="2" PostId="10800" RevisionGUID="b710864c-e3ea-4710-81fc-58a808c17f01" CreationDate="2011-01-06T09:32:51.057" UserDisplayName="Kirsten Foster" Text="Sugar does also act as a preserver, but if you don't want the added sweetness (though I would think you would want it, for balance against the salt and vinegar) the salt and vinegar should be sufficient preservatives on their own. " />
  <row Id="22129" PostHistoryTypeId="5" PostId="10766" RevisionGUID="b9e384ee-9ff4-4d9a-a720-881a3e1f8ec6" CreationDate="2011-01-06T10:40:24.767" UserId="210" Comment="edited body" Text="To make a good baked cheesecake, I was taught the following, and it has ALWAYS worked:&#xD;&#xA;-start with room temperature ingredients&#xD;&#xA;-DO NOT overmix, this is a significant cause of cracking, as the incorporated air tends to souffle&#xD;&#xA;-when baking, always bake in a bain marie (put your cake into a water bath for insulation)&#xD;&#xA;-bake half an hour at 300 degrees.  Then, turn off the oven, open the oven door, and rest for 30 minutes.  Then, close the oven and bake 30 to 40 minutes more at 300 degrees.&#xD;&#xA;&#xD;&#xA;My first pastry chef taught me this, and it always works.&#xD;&#xA;&#xD;&#xA;Also, overbaking will definitely lead to cracking (due to the loss of moisture), and, as stated, overmixing will as well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22130" PostHistoryTypeId="2" PostId="10801" RevisionGUID="38d7572a-bc7a-43f3-8856-c8939c50e916" CreationDate="2011-01-06T13:08:45.913" UserId="4127" Text="Sugar is also a powerful flavour enhancer. Added in small quantities to, say, a tomato sauce, doesn't add noticeable sweetness, but intensifies the original flavour of the tomatoes. I'd assume it would work for peppers as well." />
  <row Id="22131" PostHistoryTypeId="2" PostId="10802" RevisionGUID="613c5434-dc09-455c-840c-be9562d9e209" CreationDate="2011-01-06T13:16:21.820" UserId="4127" Text="Again, assuming they're similar to pork ribs: I'd cook them in Lager until soft - test with a fork every now and then - then leave them in the liquid until cold and for as long as you like - I regularly leave my pork ribs in the beer for a day or two. Then take them out, drain them, brush them with sauce and broil them until hot and crispy on the outside." />
  <row Id="22132" PostHistoryTypeId="2" PostId="10803" RevisionGUID="a89c2200-b459-41cb-b4b4-7e7e89d4a694" CreationDate="2011-01-06T13:36:56.233" UserId="1719" Text="I am looking for a book/website or other resource to help me gain a deeper understanding of cooking and to help me move beyond just being able to successfully follow recipes. Although I can cook well I don't necessarily understand why things work, or why certain processes are necessary. Any suggestions?" />
  <row Id="22133" PostHistoryTypeId="1" PostId="10803" RevisionGUID="a89c2200-b459-41cb-b4b4-7e7e89d4a694" CreationDate="2011-01-06T13:36:56.233" UserId="1719" Text="What book/website should I read to help me move beyond just being able to follow a recipe?" />
  <row Id="22134" PostHistoryTypeId="3" PostId="10803" RevisionGUID="a89c2200-b459-41cb-b4b4-7e7e89d4a694" CreationDate="2011-01-06T13:36:56.233" UserId="1719" Text="&lt;cookbook&gt;&lt;websites&gt;" />
  <row Id="22135" PostHistoryTypeId="2" PostId="10804" RevisionGUID="06586250-965e-458e-97f3-01c6c4cb834b" CreationDate="2011-01-06T13:43:21.127" UserId="4127" Text="A site I can recommend is http://www.khymos.org (no affiliation except satisfied visitor). The site is on the surface about molecular gastronomy, but you'll find much of the science of cooking (e.g. the chemistry behind &quot;working&quot; flavour pairings etc) on there too.&#xD;&#xA;" />
  <row Id="22136" PostHistoryTypeId="2" PostId="10805" RevisionGUID="ca13fc82-b934-44b9-878d-9a1b74ef7867" CreationDate="2011-01-06T13:59:05.433" UserId="1816" Text="Try some of the following:&#xD;&#xA;&#xD;&#xA; - [Ratio: The Simple Codes Behind the Craft of Everyday Cooking][1] by Michael Ruhlman to learn about essential ratios in doughs, batters, stocks, sauces, and many more that allow you to innovate your own recipes&#xD;&#xA; - [The Flavor Bible: The Essential Guide to Culinary Creativity][2] by Karen Page and Andrew Dornenburg to learn about how to combine flavors&#xD;&#xA; - [On Food and Cooking][3] by Harold McGee to learn the whys behind many things&#xD;&#xA; - [Cookwise: The Hows and Whys of Successful Cooking, Secrets Revealed][4] by Shirley O. Corriher for another place to learn the whys&#xD;&#xA; - [Bakewise: The Hows and Whys of Successful Baking][5] by Shirley O. Corriher for a place to learn the whys of baking&#xD;&#xA;&#xD;&#xA;The below are classic manuals:&#xD;&#xA;&#xD;&#xA; - [Larousse Gastronomique][6] by Prosper Montagne (ed) and Larousse Gastronomique&#xD;&#xA; - [The Escoffier Cookbook][7] by Auguste Escoffier&#xD;&#xA; - [Le Repetiore de La Cuisine][8] by Louis Saulnier&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112&#xD;&#xA;  [2]: http://www.amazon.com/Flavor-Bible-Essential-Creativity-Imaginative/dp/0316118400/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1294321544&amp;sr=1-1&#xD;&#xA;  [3]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012/ref=pd_bxgy_b_img_c&#xD;&#xA;  [4]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298/ref=pd_sim_b_3&#xD;&#xA;  [5]: http://www.amazon.com/BakeWise-Successful-Baking-Magnificent-Recipes/dp/1416560785/ref=pd_bxgy_b_img_b&#xD;&#xA;  [6]: http://www.amazon.com/Larousse-Gastronomique-Prosper-Montagne/dp/0609609718/ref=sr_1_1?ie=UTF8&amp;qid=1294321988&amp;sr=8-1&#xD;&#xA;  [7]: http://www.amazon.com/Escoffier-Cookbook-Guide-Fine-Cookery/dp/0517506629/ref=pd_bxgy_b_text_b&#xD;&#xA;  [8]: http://www.amazon.com/Repertoire-Cuisine-Guide-Fine-Foods/dp/0812051084/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1294322136&amp;sr=1-1" />
  <row Id="22137" PostHistoryTypeId="6" PostId="9280" RevisionGUID="61739d5d-a532-4761-bffb-98c473c855c7" CreationDate="2011-01-06T14:41:02.743" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;dough&gt;&lt;breadmaking&gt;&lt;sourdough&gt;&lt;mold&gt;" />
  <row Id="22138" PostHistoryTypeId="5" PostId="10791" RevisionGUID="8b445b25-2586-4b3a-946e-a5f37ed73928" CreationDate="2011-01-06T14:45:53.397" UserId="41" Comment="added 11 characters in body" Text="A long, slow fermentation (known commonly as &quot;retarding&quot;) of a sourdough bread is about flavor development. Yeast is most active at room temperature, so when you allow your sourdough loaf to rise overnight in the refrigerator, you're giving the bacteria that gives the sourdough its characteristic tang more of a chance to develop while slowing the yeast down. In my experience, the best temperature for flavor development is a slightly warm refrigerator, around 40&amp;deg; F / 4.5° C. (I have a separate refrigerator I use for beer and bread fermentation, so if you don't have a similar setup I don't necessarily recommend warming up the fridge where you keep Sunday night's chicken.)&#xD;&#xA;&#xD;&#xA;As @justkt said, you can definitely let the bread rise/proof at room temperature for a shorter time. It just won't have quite as much sourdough flavor as it potentially could. To be completely fair, every area's sourdough tastes different due to the different local bacteria that take up residence in the culture.  Unless you live in San Francisco, it's probably not going to get as sour as SF sourdough no matter how slow you ferment. Other techniques such as using a more firm vs. more liquid starter will make a difference too.&#xD;&#xA;&#xD;&#xA;So, in short, feel free to rise the bread as fast as your little yeasties will work, but you definitely should give a slow ferm a shot at some point, and use the blue cheese and walnut variation of the sourdough recipe in that book. That purple bread will make your tastebuds sing! " />
  <row Id="22139" PostHistoryTypeId="5" PostId="10766" RevisionGUID="bc3d7a7f-c511-41f5-a14f-ba76fda34cc4" CreationDate="2011-01-06T14:49:20.180" UserId="41" Comment="Formatting, temperature conversions" Text="To make a good baked cheesecake, I was taught the following, and it has ALWAYS worked:&#xD;&#xA;&#xD;&#xA;- Start with room temperature ingredients.&#xD;&#xA;- DO NOT over-mix. This is a significant cause of cracking, as the incorporated air tends to souffle.&#xD;&#xA;- When baking, always bake in a bain-marie (put your cake into a water bath for insulation).&#xD;&#xA;- Bake half an hour at 300° F / 150° C.  Then, turn off the oven, open the oven door, and rest for 30 minutes.  Then, close the oven and bake 30 to 40 minutes more at 300° F / 150° C.&#xD;&#xA;&#xD;&#xA;My first pastry chef taught me this, and it always works.&#xD;&#xA;&#xD;&#xA;Also, over-baking will definitely lead to cracking (due to the loss of moisture), and, as stated, over-mixing will as well." />
  <row Id="22140" PostHistoryTypeId="6" PostId="10786" RevisionGUID="57ed6ff9-da36-4d66-9a8e-e36bc32eca4f" CreationDate="2011-01-06T14:50:08.760" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;culinary-uses&gt;&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="22143" PostHistoryTypeId="2" PostId="10806" RevisionGUID="fe767bfb-040b-4b89-a978-0f6b00c9abd1" CreationDate="2011-01-06T15:07:29.477" UserId="4128" Text="For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it being freshly minced, but I have some dried minced garlic on hand (in a little shaker, like from the isle at Walmart, etc) and used that instead. &#xD;&#xA;&#xD;&#xA;The next day, my kitchen still smells of garlic, and the potatoes taste like it. &#xD;&#xA;&#xD;&#xA;If I don't have 'fresh' on hand, is there an approximate ratio I should have used? " />
  <row Id="22144" PostHistoryTypeId="1" PostId="10806" RevisionGUID="fe767bfb-040b-4b89-a978-0f6b00c9abd1" CreationDate="2011-01-06T15:07:29.477" UserId="4128" Text="Is there a measurable difference between fresh and dried minced garlic?" />
  <row Id="22145" PostHistoryTypeId="3" PostId="10806" RevisionGUID="fe767bfb-040b-4b89-a978-0f6b00c9abd1" CreationDate="2011-01-06T15:07:29.477" UserId="4128" Text="&lt;herbs&gt;&lt;garlic&gt;" />
  <row Id="22149" PostHistoryTypeId="2" PostId="10808" RevisionGUID="400aac5f-e384-41f5-ab85-045b9acdd65c" CreationDate="2011-01-06T15:30:22.323" UserId="1816" Text="A standard ratio of dried seasoning to fresh is 1 part dried to 3 parts fresh.  &#xD;&#xA;&#xD;&#xA;For garlic specifically the ratios are slightly different:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;1/2 teaspoon minced garlic      1/4 teaspoon dried garlic&#xD;&#xA;1 clove garlic                  1/8 teaspoon garlic powder&lt;/pre&gt;" />
  <row Id="22150" PostHistoryTypeId="2" PostId="10809" RevisionGUID="e0963ac0-71d8-4284-9cbf-c9fdb7ac2d98" CreationDate="2011-01-06T16:23:34.420" UserId="3853" Text="There are considerations of texture and how long it takes to fully release the flavors as well. The guidelines given are good, but you also need to experiment and see where you can use dried when needed.&#xD;&#xA;&#xD;&#xA;Fresh garlic, like other fresh ingredients, will release its flavor more quickly than the dried counterparts. They will also be 'brighter' and in many applications the difference is very noticeable. &#xD;&#xA;&#xD;&#xA;If you used the full Tablespoon, yeah, you probably over-did it, but a lingering aroma of garlic is not necessarily a bad thing, nor is having the leftovers taste like garlic, they should!&#xD;&#xA;" />
  <row Id="22151" PostHistoryTypeId="2" PostId="10810" RevisionGUID="8515240e-77ae-4734-93b9-f2e403a15e1f" CreationDate="2011-01-06T17:01:05.940" UserId="3852" Text="If I don't use brown sugar quickly it gets hard.  I mean brick-hard.  I've tried re-sealing bags, and putting it in crocks, it didn't make any difference.  &#xD;&#xA;&#xD;&#xA;Any suggestions on how to keep this from happening?&#xD;&#xA;&#xD;&#xA;Any way to un-brick my current bag?" />
  <row Id="22152" PostHistoryTypeId="1" PostId="10810" RevisionGUID="8515240e-77ae-4734-93b9-f2e403a15e1f" CreationDate="2011-01-06T17:01:05.940" UserId="3852" Text="Brick of Brown Sugar" />
  <row Id="22153" PostHistoryTypeId="3" PostId="10810" RevisionGUID="8515240e-77ae-4734-93b9-f2e403a15e1f" CreationDate="2011-01-06T17:01:05.940" UserId="3852" Text="&lt;brown-sugar&gt;" />
  <row Id="22157" PostHistoryTypeId="2" PostId="10812" RevisionGUID="ee733a80-d400-45e0-b63b-683733697ee8" CreationDate="2011-01-06T17:12:08.437" UserId="1236" Text="I've found the best way to prevent it from happening is by keep a terra cotta stone in my bag/tupperware holding the brown sugar.&#xD;&#xA;&#xD;&#xA;[Something like this][1] or [this][2] (the latter says it keeps for 3) works great for me.  You wet it and leave it in there and it keeps the brown sugar from drying out.  You'll have to re-soak it every so often, but it's not weekly or even monthly in my house, and I open the brown sugar so often it's easy to remember to do it when I notice the stone is dry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://goo.gl/fYqqg&#xD;&#xA;  [2]: http://www.sugarbearsinc.com/" />
  <row Id="22158" PostHistoryTypeId="10" PostId="10803" RevisionGUID="9c5db0d8-0ed1-47ba-992d-94a0ebb5e533" CreationDate="2011-01-06T17:12:46.060" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="22159" PostHistoryTypeId="5" PostId="10803" RevisionGUID="ffd4ee55-43e8-405c-938c-4bd644ec2a7c" CreationDate="2011-01-06T17:12:46.217" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Books that explain the science of cooking?](http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am looking for a book/website or other resource to help me gain a deeper understanding of cooking and to help me move beyond just being able to successfully follow recipes. Although I can cook well I don't necessarily understand why things work, or why certain processes are necessary. Any suggestions?" />
  <row Id="22162" PostHistoryTypeId="10" PostId="10810" RevisionGUID="0b2771ed-2a57-4f94-b7f7-c1ac1e30ab72" CreationDate="2011-01-06T17:15:51.157" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="22163" PostHistoryTypeId="5" PostId="10810" RevisionGUID="30fa2c0e-1117-4f8a-a755-5f027d5c49b1" CreationDate="2011-01-06T17:15:51.253" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to store brown sugar without it becoming hard?](http://cooking.stackexchange.com/questions/3935/how-to-store-brown-sugar-without-it-becoming-hard)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;If I don't use brown sugar quickly it gets hard.  I mean brick-hard.  I've tried re-sealing bags, and putting it in crocks, it didn't make any difference.  &#xD;&#xA;&#xD;&#xA;Any suggestions on how to keep this from happening?&#xD;&#xA;&#xD;&#xA;Any way to un-brick my current bag?" />
  <row Id="22164" PostHistoryTypeId="2" PostId="10813" RevisionGUID="8a61b63b-1ec7-4858-992b-859a1972f2b1" CreationDate="2011-01-06T17:32:08.950" UserId="1816" Text="A 9&quot; round pan that is 1 1/2&quot; deep takes 6 cups of batter, while one that is 2&quot; deep takes 8.  That's for totally full to the brim.  This [source][1] says about the amount of batter from a box:&#xD;&#xA;&#xD;&#xA;&gt; An average 2-layer cake mix yields 4 to 5 1/2 cups of batter.&#xD;&#xA;&#xD;&#xA;and should have a bunch of helpful guides to using batter for non-standard pans.&#xD;&#xA;  [1]: http://cooksdream.com/Merchant2/merchant.mvc?Store_Code=C&amp;Screen=batter_data" />
  <row Id="22165" PostHistoryTypeId="2" PostId="10814" RevisionGUID="fdbe04b8-ad2e-4d5e-9144-d7b5b77dc094" CreationDate="2011-01-06T19:29:27.500" UserId="4117" Text="Just to add on to the above answer (which is spot on):&#xD;&#xA;&#xD;&#xA;Add an oil coating after your pan has heated to cooking temperature completely, just before you add batter. The heat tends to allow the oil to coat more evenly and you'll need less oil overall to create a completely non-stick surface.&#xD;&#xA;&#xD;&#xA;Other than that, the more you use that pan, the better it will be as a cooking surface. Don't begrudge it a screw up every now and then, even the things it burns makes it better. &#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="22167" PostHistoryTypeId="2" PostId="10816" RevisionGUID="9c9a1aa1-a443-49aa-a1e3-f48ce3141319" CreationDate="2011-01-06T21:37:38.093" UserId="3903" Text="Hygenically speaking, is it necessary to clean an outdoor barbeque&#xD;&#xA;grill and/or an oven broiling tray after each use? Thoughts:&#xD;&#xA;&#xD;&#xA;  - Many people don't clean their barbeque grills all summer long, in&#xD;&#xA;  part because it &quot;seasons the grill&quot;.&#xD;&#xA;&#xD;&#xA;  - Hygiene-wise, this seems safe (to me), since the grill temperature&#xD;&#xA;  when cooking meat is more than enough to kill any germs on the grill&#xD;&#xA;  surface.&#xD;&#xA;&#xD;&#xA;  - Would the same argument apply to broiling trays in the oven?&#xD;&#xA;&#xD;&#xA;I realize that broiling trays would get nasty if I never washed them, &#xD;&#xA;but how about once a week or so? Safe? &#xD;&#xA;" />
  <row Id="22168" PostHistoryTypeId="1" PostId="10816" RevisionGUID="9c9a1aa1-a443-49aa-a1e3-f48ce3141319" CreationDate="2011-01-06T21:37:38.093" UserId="3903" Text="Hygiene-wise, need to clean grill/broiling tray after each use?" />
  <row Id="22169" PostHistoryTypeId="3" PostId="10816" RevisionGUID="9c9a1aa1-a443-49aa-a1e3-f48ce3141319" CreationDate="2011-01-06T21:37:38.093" UserId="3903" Text="&lt;food-safety&gt;&lt;cleaning&gt;" />
  <row Id="22170" PostHistoryTypeId="2" PostId="10817" RevisionGUID="4cc1c127-c4e4-44c4-b2a5-e7162bfc2ef1" CreationDate="2011-01-06T22:25:34.803" UserId="2064" Text="I am looking for a new set of cookware. &#xD;&#xA;&#xD;&#xA; 1. Being a graduate student, I don't&#xD;&#xA;    earn much money, so I'd like to know&#xD;&#xA;    if there are some suggestions about&#xD;&#xA;    what are available on the market&#xD;&#xA;    with reasonable quality and price,&#xD;&#xA;    according to your experience. Mine&#xD;&#xA;    current set is [Cullineary Edge 7PC&#xD;&#xA;    s/s Cookware Set - Bakelite&#xD;&#xA;    Handle][1]&#xD;&#xA;    &#xD;&#xA;    ![alt text][2]&#xD;&#xA;    &#xD;&#xA;    It cost me around $20~30. However&#xD;&#xA;    after three and four years, the&#xD;&#xA;    bakelite knobs and handles started&#xD;&#xA;    to become shaky, more or less, and I&#xD;&#xA;    have to tighten their screws every&#xD;&#xA;    now and then, until it became&#xD;&#xA;    impossible recently. But still I can&#xD;&#xA;    bear its quality, with its&#xD;&#xA;    relatively low price.  I found on&#xD;&#xA;    the internet several things quite&#xD;&#xA;    similar to my current one, but with&#xD;&#xA;    different levels of customer&#xD;&#xA;    reviews, such as [Cook N Home 7&#xD;&#xA;    Piece Stainless Steel Cookware Set][5],&#xD;&#xA;    [Fntinc 02207 7Pc Cookware Set -&#xD;&#xA;    Bakelite Handle][3] and [Cuisine&#xD;&#xA;    Select Alverton 7 Piece Stainless&#xD;&#xA;    Steel Cookware Set][4]. It kind of&#xD;&#xA;    confuses me.&#xD;&#xA; 2. As I searched on the internet, I&#xD;&#xA;    prefer those health-friendly, and&#xD;&#xA;    the only thing I know is to choose&#xD;&#xA;    stainless steel without non-stick&#xD;&#xA;    Teflon and aluminium. For example,&#xD;&#xA;    [Cook N Home 7 Piece Stainless Steel&#xD;&#xA;    Cookware Set][5]&#xD;&#xA;    &#xD;&#xA;    ![alt text][6]&#xD;&#xA;    &#xD;&#xA;    Its features are: &#xD;&#xA;    &#xD;&#xA;    &gt;     * Mirror polished stainless steel body&#xD;&#xA;    &gt;     * Aluminium capsuled bottom&#xD;&#xA;    &gt;     * Stay cool bakelite handle and knobs&#xD;&#xA;    &gt;     * Tempered glass lid&#xD;&#xA;    &gt;     * Dishwasher safe&#xD;&#xA;    &#xD;&#xA;    I am concerned about the usage of&#xD;&#xA;    aluminium. According to&#xD;&#xA;    what it says, is aluminium just used&#xD;&#xA;    on the outside of the cookwares and&#xD;&#xA;    in no contact with food inside? What&#xD;&#xA;    is the purpose of &quot;Aluminium&#xD;&#xA;    capsuled bottom&quot;?&#xD;&#xA;&#xD;&#xA;Thanks and regards!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://culinaryedge.com/goods_detail.php?gid=575&amp;cid=350&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZByiT.jpg&#xD;&#xA;  [3]: http://www.amazon.com/Fntinc-02207-7Pc-Cookware-Set/dp/B002LGUIBC&#xD;&#xA;  [4]: http://www.amazon.com/gp/product/B001TUZGZE/ref=olp_product_details?ie=UTF8&amp;me=&amp;seller=&#xD;&#xA;  [5]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [6]: http://i.stack.imgur.com/lD51o.jpg" />
  <row Id="22171" PostHistoryTypeId="1" PostId="10817" RevisionGUID="4cc1c127-c4e4-44c4-b2a5-e7162bfc2ef1" CreationDate="2011-01-06T22:25:34.803" UserId="2064" Text="Questions about cookware set" />
  <row Id="22172" PostHistoryTypeId="3" PostId="10817" RevisionGUID="4cc1c127-c4e4-44c4-b2a5-e7162bfc2ef1" CreationDate="2011-01-06T22:25:34.803" UserId="2064" Text="&lt;cookware&gt;" />
  <row Id="22173" PostHistoryTypeId="5" PostId="10817" RevisionGUID="f54dfc5a-cada-4a36-a870-dd5c42d5aaf9" CreationDate="2011-01-06T22:33:34.857" UserId="2064" Comment="added 334 characters in body" Text="I am looking for a new set of cookware. &#xD;&#xA;&#xD;&#xA; 1. Being a graduate student, I don't&#xD;&#xA;    earn much money, so I'd like to know&#xD;&#xA;    if there are some suggestions about&#xD;&#xA;    what are available on the market&#xD;&#xA;    with reasonable quality and price,&#xD;&#xA;    according to your experience. Mine&#xD;&#xA;    current set is [Cullineary Edge 7PC&#xD;&#xA;    s/s Cookware Set - Bakelite&#xD;&#xA;    Handle][1]&#xD;&#xA;    &#xD;&#xA;    ![alt text][2]&#xD;&#xA;    &#xD;&#xA;    It cost me around $20~30. However&#xD;&#xA;    after three and four years, the&#xD;&#xA;    bakelite knobs and handles started&#xD;&#xA;    to become shaky, more or less, and I&#xD;&#xA;    have to tighten their screws every&#xD;&#xA;    now and then, until it became&#xD;&#xA;    impossible recently. But still I can&#xD;&#xA;    bear its quality, with its&#xD;&#xA;    relatively low price.  I found some on&#xD;&#xA;    the internet, such as [Cook N Home 7&#xD;&#xA;    Piece Stainless Steel Cookware Set][3],&#xD;&#xA;    [Fntinc 02207 7Pc Cookware Set -&#xD;&#xA;    Bakelite Handle][4], [Mainstays 7-Piece Stainless Steel Cookware Set][5] and [Cuisine&#xD;&#xA;    Select Alverton 7 Piece Stainless&#xD;&#xA;    Steel Cookware Set][6]. It kind of&#xD;&#xA;    confuses me, because they all look similar to my current set but with different levels of customer reviews&#xD;&#xA; 2. As I searched on the internet, I&#xD;&#xA;    prefer those health-friendly, and&#xD;&#xA;    the only thing I know is to choose&#xD;&#xA;    stainless steel without non-stick&#xD;&#xA;    Teflon and aluminium. For example,&#xD;&#xA;    [Cook N Home 7 Piece Stainless Steel&#xD;&#xA;    Cookware Set][7]&#xD;&#xA;    &#xD;&#xA;    ![alt text][8]&#xD;&#xA;    &#xD;&#xA;    Its features are: &#xD;&#xA;    &#xD;&#xA;    &gt;     * Mirror polished stainless steel body&#xD;&#xA;    &gt;     * Aluminium capsuled bottom&#xD;&#xA;    &gt;     * Stay cool bakelite handle and knobs&#xD;&#xA;    &gt;     * Tempered glass lid&#xD;&#xA;    &gt;     * Dishwasher safe&#xD;&#xA;    &#xD;&#xA;    I am concerned about the usage of&#xD;&#xA;    aluminium. According to&#xD;&#xA;    what it says, is aluminium just used&#xD;&#xA;    on the outside of the cookwares and&#xD;&#xA;    in no contact with food inside? What&#xD;&#xA;    is the purpose of &quot;Aluminium&#xD;&#xA;    capsuled bottom&quot;?&#xD;&#xA;&#xD;&#xA;Thanks and regards!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://culinaryedge.com/goods_detail.php?gid=575&amp;cid=350&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZByiT.jpg&#xD;&#xA;  [3]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [4]: http://www.amazon.com/Fntinc-02207-7Pc-Cookware-Set/dp/B002LGUIBC&#xD;&#xA;  [5]: http://www.walmart.com/ip/Mainstays-7-Piece-Stainless-Steel-Cookware-Set/5646080?wmlspartner=q5QZHUbCIj8&amp;sourceid=10063109314010970506&#xD;&#xA;  [6]: http://www.amazon.com/gp/product/B001TUZGZE/ref=olp_product_details?ie=UTF8&amp;me=&amp;seller=&#xD;&#xA;  [7]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [8]: http://i.stack.imgur.com/lD51o.jpg" />
  <row Id="22174" PostHistoryTypeId="2" PostId="10818" RevisionGUID="6dc1afa1-485c-4311-8824-fe57fa24afaa" CreationDate="2011-01-06T23:12:15.590" UserId="3348" Text="For the grate in an outdoor grill, I think you can feel safe not cleaning it, but only under the following condition: Before each use, you heat the grill to a temperature in excess of 250 degrees (F) for at least 15 minutes. Gotta heat it up to make sure you kill everything that might have got onto it since you last used it.&#xD;&#xA;&#xD;&#xA;Since you really ought to heat the grate up pretty seriously before trying to cook on it anyway, this is almost a no-effort thing.&#xD;&#xA;&#xD;&#xA;In terms of extending the life of your grate, it's good to give it a good burn-off AFTER cooking if you're not going to clean it outright. Burning off will make sure there aren't any wet or corrosive things still left on the grate.&#xD;&#xA;&#xD;&#xA;As to the broiler pan, I would never let that one go unwashed. Unlike a grill grate, you don't preheat it, so you don't have a chance to kill the beasties that might have grown up in whatever you left on it from last time. If you cooked a steak yesterday and didn't wash the pan, the grease and juices have had 24 hours to attract and breed bacteria and whatever by the time you use it today. Then you pull it out, plop another steak right on your bacteria colony, and broil. What's exposed to the heat directly may get hot enough to kill germs, but what's directly under your steak almost definitely will NOT.&#xD;&#xA;&#xD;&#xA;Will you get sick if you don't clean your stuff? Maybe not--it's your life. But please, please, please, don't be so casual about cleaning if you're cooking for ANYBODY else. And really, cleaning a broiler pan isn't that hard. You can man up and just do it." />
  <row Id="22175" PostHistoryTypeId="2" PostId="10819" RevisionGUID="37aefb36-d138-4612-b4b7-8e1d959f8375" CreationDate="2011-01-06T23:21:43.620" UserId="4047" Text="Purely from a standpoint of food safety, I'd say it's not necessary to clean a grill grate or broiler pan after each use.  You're right that direct-heat grilling and broiling are high-heat cooking methods.  If you're cooking a steak, for example, by the time you get the grill up to temp and cook the meat to a safe internal temperature any charred bits of whatever was left over from the last grilling session should be burned well beyond the point of being biologically inert.  One could maybe make the case that broiling might be slightly less safe since the food is between the heat source and the pan, but I'm thinking you're still pretty safe.&#xD;&#xA;&#xD;&#xA;But, you're probably going to contaminate the food flavor-wise by cooking it on the dregs of the last thing you cooked.  The flavor of something that has been burned to charcoal is bitter and unpleasant.  If your food picks that up it definitely won't improve the flavor of the meal. &#xD;&#xA;&#xD;&#xA;I don't clean my grill after each use. Instead after I've gotten it up to temperature, I run a grill brush over the hot grate. Anything left over from the last grill session falls off easily at that point, and it takes maybe 15 seconds.&#xD;&#xA;&#xD;&#xA;Regarding the broiler pan, I'd personally clean that after every use, but I don't store mine in the oven anyway (had one too many experiences of accidentally pre-heating an oven with a broiler pan in it to not take care of it immediately).  It should be as simple as dumping any accumulated grease in the trash and giving it a quick soak with some Dawn and hot water.&#xD;&#xA;" />
  <row Id="22176" PostHistoryTypeId="5" PostId="10817" RevisionGUID="d0c6933e-727b-4f7c-9ff8-e66c7852879c" CreationDate="2011-01-06T23:29:38.920" UserId="2064" Comment="added 87 characters in body" Text="I am looking for a new set of cookware. &#xD;&#xA;&#xD;&#xA; 1. Being a graduate student, I don't&#xD;&#xA;    earn much money, so I'd like to know&#xD;&#xA;    if there are some suggestions about&#xD;&#xA;        what are available on the market&#xD;&#xA;        with reasonable quality and price,&#xD;&#xA;        according to your experience. Mine&#xD;&#xA;        current set is [Cullineary Edge 7PC s/s Cookware Set - Bakelite Handle][1]&#xD;&#xA;        &#xD;&#xA;    ![alt text][2]&#xD;&#xA;        &#xD;&#xA;    It cost me around $20~30. However&#xD;&#xA;        after three and four years, the&#xD;&#xA;        bakelite knobs and handles started&#xD;&#xA;        to become shaky, more or less, and I&#xD;&#xA;        have to tighten their screws every&#xD;&#xA;        now and then, until it became&#xD;&#xA;        impossible recently. But still I can&#xD;&#xA;        bear its quality, with its&#xD;&#xA;        relatively low price.  I found some on&#xD;&#xA;        the internet, such as &#xD;&#xA;     - [Cook N Home 7 Piece Stainless Steel    Cookware Set][3],&#xD;&#xA;     - [Fntinc 02207 7Pc Cookware Set -    Bakelite Handle][4],&#xD;&#xA;     - [Mainstays 7-Piece Stainless Steel    Cookware Set][5]&#xD;&#xA;     - [Cuisine Select Alverton 7 Piece    Stainless Steel Cookware Set][6].&#xD;&#xA;    &#xD;&#xA;    It kind of confuses me, because they&#xD;&#xA;    all look similar to my current set&#xD;&#xA;    but with different levels of&#xD;&#xA;    customer reviews&#xD;&#xA; 2. As I searched on the internet, I&#xD;&#xA;    prefer those health-friendly, and&#xD;&#xA;    the only thing I know is to choose&#xD;&#xA;    stainless steel without non-stick&#xD;&#xA;    Teflon and aluminium. For example,&#xD;&#xA;    [Cook N Home 7 Piece Stainless Steel&#xD;&#xA;    Cookware Set][7]&#xD;&#xA;    &#xD;&#xA;    ![alt text][8]&#xD;&#xA;    &#xD;&#xA;    Its features are: &#xD;&#xA;    &#xD;&#xA;    &gt;     * Mirror polished stainless steel body&#xD;&#xA;    &gt;     * Aluminium capsuled bottom&#xD;&#xA;    &gt;     * Stay cool bakelite handle and knobs&#xD;&#xA;    &gt;     * Tempered glass lid&#xD;&#xA;    &gt;     * Dishwasher safe&#xD;&#xA;    &#xD;&#xA;    I am concerned about the usage of&#xD;&#xA;    aluminium. According to&#xD;&#xA;    what it says, is aluminium just used&#xD;&#xA;    on the outside of the cookwares and&#xD;&#xA;    in no contact with food inside? What&#xD;&#xA;    is the purpose of &quot;Aluminium&#xD;&#xA;    capsuled bottom&quot;?&#xD;&#xA;&#xD;&#xA;Thanks and regards!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://culinaryedge.com/goods_detail.php?gid=575&amp;cid=350&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZByiT.jpg&#xD;&#xA;  [3]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [4]: http://www.amazon.com/Fntinc-02207-7Pc-Cookware-Set/dp/B002LGUIBC&#xD;&#xA;  [5]: http://www.walmart.com/ip/Mainstays-7-Piece-Stainless-Steel-Cookware-Set/5646080?wmlspartner=q5QZHUbCIj8&amp;sourceid=10063109314010970506&#xD;&#xA;  [6]: http://www.amazon.com/gp/product/B001TUZGZE/ref=olp_product_details?ie=UTF8&amp;me=&amp;seller=&#xD;&#xA;  [7]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [8]: http://i.stack.imgur.com/lD51o.jpg" />
  <row Id="22177" PostHistoryTypeId="2" PostId="10820" RevisionGUID="be081ffb-883d-4512-9300-5577395ac6eb" CreationDate="2011-01-06T23:31:58.217" UserId="3348" Text="I'd rehydrate the broccoli bits separately. Put the pieces and a bit of water (you'll have to figure out how much) into a microwave-safe bowl and cover with plastic wrap. Give it 3 minutes on high power, and your bits should be nicely rehydrated by the steaming.&#xD;&#xA;&#xD;&#xA;Then just stir that into your pasta after you've already drained it.&#xD;&#xA;&#xD;&#xA;If you're committed to making boxed mac and cheese, I'd recommend just getting the plain kind and a bag of frozen broccoli. The broccoli will be bigger, nicer pieces, and you can just thaw it quickly and add it to your finished mac and cheese to warm through." />
  <row Id="22178" PostHistoryTypeId="2" PostId="10821" RevisionGUID="84db6008-b098-44ed-b1b5-1fc530086487" CreationDate="2011-01-07T00:19:15.223" UserId="3673" Text="I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading.  Right now,  I use salt, pepper, butter, Tabasco sauce, and tons of Frank's hot sauce (or whatever I don't have any brand loyalty).&#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions for spices that might make baked hot wings taste even better?" />
  <row Id="22179" PostHistoryTypeId="1" PostId="10821" RevisionGUID="84db6008-b098-44ed-b1b5-1fc530086487" CreationDate="2011-01-07T00:19:15.223" UserId="3673" Text="What are some good spices to marinade and season baked hot wings?" />
  <row Id="22180" PostHistoryTypeId="3" PostId="10821" RevisionGUID="84db6008-b098-44ed-b1b5-1fc530086487" CreationDate="2011-01-07T00:19:15.223" UserId="3673" Text="&lt;chicken&gt;&lt;oven&gt;&lt;spices&gt;&lt;marinade&gt;&lt;spicy-hot&gt;" />
  <row Id="22181" PostHistoryTypeId="2" PostId="10822" RevisionGUID="76bc0848-e5d4-4d5e-9663-a5242f72305c" CreationDate="2011-01-07T00:35:09.237" UserId="3625" Text="In sets like this, the aluminum is, indeed, kept away from the food. The body of the pot/pan is made from stainless steel, then a layer of aluminum is added to the bottom, then another layer of SS encapsulating the aluminum (or something like that--that's the functional result, even if it's not the process). The purpose is even heating--aluminum conducts heat more rapidly than SS, so the heat spreads around better." />
  <row Id="22182" PostHistoryTypeId="2" PostId="10823" RevisionGUID="e0896e91-12cb-4f28-80ab-a9c1bba2132b" CreationDate="2011-01-07T00:50:30.490" UserId="41" Text="One doesn't generally *marinate* baked chicken wings because that runs counter to the goal of getting them crispy.  I know that a lot of recipes tell you to do it, but while those recipes might result in good flavour, they'll also result in a pretty awful texture.  Wings need to be baked with as little moisture as possible so they don't get soggy, and then sauced afterward.&#xD;&#xA;&#xD;&#xA;Thus the first stage - seasoning - is just going to be dry spices.  Salt and pepper are absolutely critical to the seasoning of chicken or any other meat; the salt will enhance the flavour of any other spices you use and pepper is of course the quintessential flavour pairing for salt.&#xD;&#xA;&#xD;&#xA;This being chicken, it never hurts to use the same savoury spices you'd use to season any other type of roast chicken - usually rosemary, thyme, and oregano, and if you're feeling adventurous then rubbed sage or ground coriander are also common chicken seasonings, although I tend to stay away from those for hot wings (even the first few spices listed above are very much optional).  Stay away from citrus, because hot sauces tend to be vinegar-based and you don't want to end up with excessive sourness.&#xD;&#xA;&#xD;&#xA;If you're interested in a smoky flavour and don't have the time or equipment to actually smoke the meat, you can also add some smoked paprika at this stage.  This helps if you're trying to achieve BBQ-style wings.&#xD;&#xA;&#xD;&#xA;Most importantly, since you'll be using *hot* sauce, you want to use a fairly *hot* seasoning to complement it.  That means using pungent and piquant spices such as garlic powder, onion powder, cayenne pepper, and ancho or chipotle chili.&#xD;&#xA;&#xD;&#xA;Finally in the sauce itself, you've already got the savory, salty, sour, hot and piquant elements covered, so for balance you can add some sweetness and maybe a little more savory (since chicken isn't *exceptionally* high in umami - one reason why people marinate chicken breasts with teriyaki or soy sauce).  By far the most common sweetener in any hot sauce (aside from the natural sweetness of butter) is brown sugar.  Worcestershire sauce is another common ingredient in chilis and spicy-hot recipes.&#xD;&#xA;&#xD;&#xA;Also, if you dislike garlic powder then you can eliminate or go easy on that in the dry seasoning and add minced garlic to the final sauce instead.&#xD;&#xA;&#xD;&#xA;Anything beyond this is basically getting into recipes and I'd encourage you to do your own research and experimentation there, since it's getting pretty deep into subjective territory." />
  <row Id="22183" PostHistoryTypeId="2" PostId="10824" RevisionGUID="ca74de60-432a-4129-bcfe-88b6a90a65ec" CreationDate="2011-01-07T00:50:51.890" UserId="4047" Text="I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (potassium nitrate) or sodium nitrate.  From what I've been able to find out saltpeter is never used anymore nor available to the home cook, and sodium nitrate is  not commonly available.&#xD;&#xA;&#xD;&#xA;Sodium nitrate in the brine gives cooked corned beef its classic reddish color (without it corned beef comes out gray), and it kills botulism spores. I like my corned beef pink (the gray color is somewhat unappetizing), but more than that I'm concerned about the flavor of the corned beef. The last time I made corned beef I tried to use Morton Tender Quick. The cooked brisket turned out beautifully pink and almost inedible. It was terribly salty and actually made my tongue numb.&#xD;&#xA;&#xD;&#xA;So, is there anything that can be used in place of the sodium nitrate, if used in the proper quantities does its absence or presence have any effect on the flavor of the corned beef, and is there any good place to get it?" />
  <row Id="22184" PostHistoryTypeId="1" PostId="10824" RevisionGUID="ca74de60-432a-4129-bcfe-88b6a90a65ec" CreationDate="2011-01-07T00:50:51.890" UserId="4047" Text="Is there any subsitute for saltpeter / sodium nitrate in corned beef brine?" />
  <row Id="22185" PostHistoryTypeId="3" PostId="10824" RevisionGUID="ca74de60-432a-4129-bcfe-88b6a90a65ec" CreationDate="2011-01-07T00:50:51.890" UserId="4047" Text="&lt;brining&gt;&lt;corned-beef&gt;" />
  <row Id="22186" PostHistoryTypeId="6" PostId="10824" RevisionGUID="151a7b71-9cfa-4f9a-83f0-64a2e0e401e6" CreationDate="2011-01-07T00:53:25.323" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;brining&gt;&lt;corned-beef&gt;" />
  <row Id="22187" PostHistoryTypeId="5" PostId="10824" RevisionGUID="51c2da64-e8c0-49ad-b5e9-a4281395e5a0" CreationDate="2011-01-07T01:17:31.907" UserId="446" Comment="a goes boom i tastes delicious." Text="I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (potassium nitrite) or sodium nitrite.  From what I've been able to find out saltpeter is never used anymore nor available to the home cook, and sodium nitrate is  not commonly available.&#xD;&#xA;&#xD;&#xA;Sodium nitrate in the brine gives cooked corned beef its classic reddish color (without it corned beef comes out gray), and it kills botulism spores. I like my corned beef pink (the gray color is somewhat unappetizing), but more than that I'm concerned about the flavor of the corned beef. The last time I made corned beef I tried to use Morton Tender Quick. The cooked brisket turned out beautifully pink and almost inedible. It was terribly salty and actually made my tongue numb.&#xD;&#xA;&#xD;&#xA;So, is there anything that can be used in place of the sodium nitrate, if used in the proper quantities does its absence or presence have any effect on the flavor of the corned beef, and is there any good place to get it?" />
  <row Id="22188" PostHistoryTypeId="5" PostId="10824" RevisionGUID="a373bdae-f96c-4f62-9620-dc8fb18c3f80" CreationDate="2011-01-07T01:23:32.273" UserId="446" Comment="edited body; edited title" Text="I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (potassium nitrite) or sodium nitrite.  From what I've been able to find out saltpeter is never used anymore nor available to the home cook, and sodium nitrite is  not commonly available.&#xD;&#xA;&#xD;&#xA;Sodium nitrite in the brine gives cooked corned beef its classic reddish color (without it corned beef comes out gray), and it kills botulism spores. I like my corned beef pink (the gray color is somewhat unappetizing), but more than that I'm concerned about the flavor of the corned beef. The last time I made corned beef I tried to use Morton Tender Quick. The cooked brisket turned out beautifully pink and almost inedible. It was terribly salty and actually made my tongue numb.&#xD;&#xA;&#xD;&#xA;So, is there anything that can be used in place of the sodium nitrite, if used in the proper quantities does its absence or presence have any effect on the flavor of the corned beef, and is there any good place to get it?" />
  <row Id="22189" PostHistoryTypeId="4" PostId="10824" RevisionGUID="a373bdae-f96c-4f62-9620-dc8fb18c3f80" CreationDate="2011-01-07T01:23:32.273" UserId="446" Comment="edited body; edited title" Text="Is there any subsitute for saltpeter / sodium nitrite in corned beef brine?" />
  <row Id="22190" PostHistoryTypeId="2" PostId="10825" RevisionGUID="e9d6680a-1be7-4ffa-a5a9-1ad48f5110cf" CreationDate="2011-01-07T03:14:34.793" UserId="4137" Text="The question on [Dissolving cocoa powder in milk](http://cooking.stackexchange.com/questions/8274/dissolving-cocoa-powder-in-milk) describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works easiest with hot milk, making cocoa slime/mud is a functioning alternative. It's however not very practical, which is why I want to renew this topic. However I'm not settling for anything but achieving something comparable to **instant cocoa**. So would rather like this question to border on food chemistry or industrial espionage. (Most likely the solution is some food additive though..)&#xD;&#xA;&#xD;&#xA;So what's the magic behind Kaba or Nesquik? How do they turn cocoa dust into instant chocolate milk powder?&#xD;&#xA;&#xD;&#xA;I've already figured out that ordinary baking cocoa is the *weakly de-oiled* one. Obviously the oil stipend contributes to the difficulty of mixing it with cold fluids. - So I went out and bought some **strongly de-oiled cocoa**, which subjectively mixes better already. (But that might be just [post-purchase rationalization](http://en.wikipedia.org/wiki/Post-purchase_rationalization).) Adding glucose powder also helps both flavour and mixing abilities.  &#xD;&#xA;&#xD;&#xA;Yet that doesn't solve the issue satisfactory and still requires making a slurry. So there is probably really some food additive necessary. I've also (can't find link) read somewhere about steam (hot water) playing a role in turning cocoa powder into instant granules. But also obviously, I'm looking for something you can do in an ordinary kitchen, and which doesn't involve inventing complex machinery. So, do you have any tips, expert knowledge, links?" />
  <row Id="22191" PostHistoryTypeId="1" PostId="10825" RevisionGUID="e9d6680a-1be7-4ffa-a5a9-1ad48f5110cf" CreationDate="2011-01-07T03:14:34.793" UserId="4137" Text="Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesqik)" />
  <row Id="22192" PostHistoryTypeId="3" PostId="10825" RevisionGUID="e9d6680a-1be7-4ffa-a5a9-1ad48f5110cf" CreationDate="2011-01-07T03:14:34.793" UserId="4137" Text="&lt;chocolate&gt;&lt;additives&gt;" />
  <row Id="22193" PostHistoryTypeId="2" PostId="10826" RevisionGUID="955e75da-e256-4e86-b8c7-90e33cd05baa" CreationDate="2011-01-07T05:06:13.617" UserId="2832" Text="I don't bake my wings, but I do cook them with indirect heat on my charcoal grill.  So I'd imagine my methods would work OK in the oven.  I sprinkle BBQ rub, one that is skewed toward hotness, on them, and then toss them in a little bit of oil.  Those two elements combine to help make the wings a little more crispy.  Then I toss them in some standard buffalo sauce when I take them off the grill." />
  <row Id="22194" PostHistoryTypeId="2" PostId="10827" RevisionGUID="2f0d06d1-3081-4f22-ad63-4b09b7d407d8" CreationDate="2011-01-07T11:42:38.037" UserDisplayName="Mikkel Mortensen" Text="Regarding recipies, try throwing this one through Google Translate and pick any of the recipies you like: http://www.dk-kogebogen.dk/opskrifter/retter-3.php?id=482&#xD;&#xA;&#xD;&#xA;These are Danish recipies, and I believe ebelskivers (æbleskiver) to be a Danish thing.&#xD;&#xA;&#xD;&#xA;Have fun :)" />
  <row Id="22196" PostHistoryTypeId="2" PostId="10829" RevisionGUID="92ea357c-3239-44fb-9d83-0662897c55cf" CreationDate="2011-01-07T13:16:26.117" UserId="2047" Text="Saltpeter is potassium *nitrate*, which does not directly cure meats. Bacteria convert *nitrate* into *nitrite*, which is the real preservative. Saltpeter can be replaced by a smaller amount of nitrite to get the same curing effect (most commercial cured meats do this), though a prolonged cure that converts nitrate into nitrite can develop more flavor.&#xD;&#xA;&#xD;&#xA;Tender Quick is not a direct substitute because it contains mostly salt. I've heard that you can replace the salt in your recipe with Tender Quick, and drop the saltpeter, and have a success. You would have better luck finding a recipe that was meant to use Tender Quick, though.&#xD;&#xA;&#xD;&#xA;It is definitely possible to buy (food-grade!) saltpeter. I would check online, or at specialty stores. It's a little more difficult than picking it up at your local grocery store, of course." />
  <row Id="22197" PostHistoryTypeId="8" PostId="10824" RevisionGUID="1a21ecbd-e671-4409-a743-a80e787a228a" CreationDate="2011-01-07T13:24:02.727" UserId="2047" Comment="Rollback to [151a7b71-9cfa-4f9a-83f0-64a2e0e401e6]" Text="I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef still refer to the use of saltpeter (potassium nitrate) or sodium nitrate.  From what I've been able to find out saltpeter is never used anymore nor available to the home cook, and sodium nitrate is  not commonly available.&#xD;&#xA;&#xD;&#xA;Sodium nitrate in the brine gives cooked corned beef its classic reddish color (without it corned beef comes out gray), and it kills botulism spores. I like my corned beef pink (the gray color is somewhat unappetizing), but more than that I'm concerned about the flavor of the corned beef. The last time I made corned beef I tried to use Morton Tender Quick. The cooked brisket turned out beautifully pink and almost inedible. It was terribly salty and actually made my tongue numb.&#xD;&#xA;&#xD;&#xA;So, is there anything that can be used in place of the sodium nitrate, if used in the proper quantities does its absence or presence have any effect on the flavor of the corned beef, and is there any good place to get it?" />
  <row Id="22198" PostHistoryTypeId="7" PostId="10824" RevisionGUID="1a21ecbd-e671-4409-a743-a80e787a228a" CreationDate="2011-01-07T13:24:02.727" UserId="2047" Comment="Rollback to [151a7b71-9cfa-4f9a-83f0-64a2e0e401e6]" Text="Is there any subsitute for saltpeter / sodium nitrate in corned beef brine?" />
  <row Id="22199" PostHistoryTypeId="5" PostId="10829" RevisionGUID="ca2bc17d-bddf-4f73-8dd1-048114db6c5a" CreationDate="2011-01-07T13:29:14.127" UserId="2047" Comment="added 319 characters in body" Text="Saltpeter is potassium *nitrate*, which does not directly cure meats. Bacteria convert *nitrate* into *nitrite*, which is the real preservative. Saltpeter can be replaced by a smaller amount of nitrite to get the same curing effect (most commercial cured meats do this), though a prolonged cure that converts nitrate into nitrite can develop more flavor.&#xD;&#xA;&#xD;&#xA;Tender Quick is not a direct substitute because it contains mostly salt. I've heard that you can replace the salt in your recipe with Tender Quick, and drop the saltpeter, and have a success. You would have better luck finding a recipe that was meant to use Tender Quick, though.&#xD;&#xA;&#xD;&#xA;It is definitely possible to buy (food-grade!) saltpeter. I would check online, or at specialty stores. It's a little more difficult than picking it up at your local grocery store, of course.&#xD;&#xA;&#xD;&#xA;(Chemistry lesson, courtesy of McGee: nitrate (NO3) is converted to nitrite (NO2), which then reacts to form nitric oxide (NO), which bonds to myoglobin in the meat, which turns it pink and prevents oxidation.  Nitric oxide is also present in smoke, which gives that &quot;pink ring&quot; around the outside of smoked meats.)" />
  <row Id="22200" PostHistoryTypeId="2" PostId="10830" RevisionGUID="d7a64eb2-b8d9-47ed-a2ce-f40d4ce5d22e" CreationDate="2011-01-07T14:00:16.377" UserId="2047" Text="You don't need to buy your cookware in a complete set like this. I would start collecting a few pieces at a time, of reasonable quality, though you will pay a bit more per piece. You're really not saving money if you have to replace all your cheap cookware every few years.&#xD;&#xA;&#xD;&#xA;You could probably handle 90% of what you want to cook with only a skillet and a 2 or 4 quart sauce pan. Buy whatever pieces fit your cooking style.&#xD;&#xA;&#xD;&#xA;Steel, non-stick, and cast-iron all have advantages and disadvantages. This information is probably duplicated elsewhere on this site:&#xD;&#xA;&#xD;&#xA;1. Steel - non-reactive and durable. More difficult to make delicate foods like fish and eggs, due to the food sticking.&#xD;&#xA;2. non-stick - Well, it's non-stick. Food doesn't stick to it. However, even a high-quality non-stick pan will wear out over several years. Also, it's difficult to sear meats.&#xD;&#xA;3. cast-iron - Properly cared for, can sear meat AND be non-stick, and will last a lifetime. However, it's heavy, and requires knowledge of how to properly care for it (see questions on this site)&#xD;&#xA;&#xD;&#xA;Steel cookware can have a few upgrades:&#xD;&#xA;&#xD;&#xA;1. A &quot;disk&quot; of aluminum or copper, welded to the bottom - greatly improves heat distribution from plain stainless steel. Thermal shock can make the disk fall off, though.&#xD;&#xA;1. &quot;Clad&quot; steel, where a layer of aluminum is sandwiched between layers of stainless steel - even better heat distribution, more durable, but more expensive&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If I could only buy 2 pieces, on a budget, I would buy a cast-iron skillet and a disk-bottomed sauce pot.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22201" PostHistoryTypeId="2" PostId="10831" RevisionGUID="0843281a-4588-4b82-be81-5bc3316149bf" CreationDate="2011-01-07T14:41:22.083" UserId="41" Text="One thing nobody seems to have mentioned is that it's not necessarily the bacteria themselves that are harmful.&#xD;&#xA;&#xD;&#xA;Yes, any stray bacteria will almost certainly be killed each time you cook, but bacteria produce [protein toxins][1] as they grow, and these toxins are *extremely* dangerous, even lethal at relatively low doses.&#xD;&#xA;&#xD;&#xA;In fact, the only reason bacterial poisoning (i.e. salmonella or e.coli) is a concern in the first place is because the bacteria can produce those same toxins while in your stomach and digestive tract.  But at least when you've ingested the bacteria themselves, your immune system has a chance to react and try to get rid of it before the level of toxicity reaches lethal levels; if you ingest the toxins themselves, your body may not have the same opportunity.&#xD;&#xA;&#xD;&#xA;Protein and LPS toxins, unlike the bacteria themselves, *cannot* be killed with direct heat because there is simply nothing to kill.  They can be destroyed, certainly, but it takes a lot more heat to do so than it takes to cook the food - you'd basically have to incinerate it.&#xD;&#xA;&#xD;&#xA;The good thing is that generally these toxins *are* water-soluble and are easily removed with sufficient soap and hot water.  Running something through a dishwasher cycle is basically guaranteed to kill the bacteria *and* wash off any toxins.&#xD;&#xA;&#xD;&#xA;But if you leave a pan or grill sitting around with a bacterial colony growing on it for a week, then the bacteria are no longer your primary concern; the toxins they've left behind are.  Plop a piece of meat on top of it and those water-soluble toxins will get baked on or absorbed just like salt.  Cooking the meat will have done absolutely nothing to get rid of them.&#xD;&#xA;&#xD;&#xA;Do yourself a favour and wash your grills and cookware, so you can avoid serious health complications or costly lawsuits.  You can burn off grills as bikeboy mentions, but don't just leave them sitting around potentially contaminated.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.textbookofbacteriology.net/proteintoxins.html" />
  <row Id="22202" PostHistoryTypeId="2" PostId="10832" RevisionGUID="e075b8f5-b291-42f4-ba30-8eea18754d0e" CreationDate="2011-01-07T16:55:21.267" UserId="3893" Text="The magic emulsifier is probably soy lecithin.&#xD;&#xA;&#xD;&#xA;According to [Wikipedia][1]: &#xD;&#xA;&#xD;&#xA;&gt; It is used commercially in foods requiring a natural emulsifier or lubricant. In the food industry it has multiple uses: In confectionery it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.&#xD;&#xA;&#xD;&#xA;The magic soluble is probably a [hydrochloride][2]:&#xD;&#xA;&#xD;&#xA;&gt; Converting insoluble amines into hydrochlorides is a common way to make them water- and acid-soluble&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://secure.wikimedia.org/wikipedia/en/wiki/Soy_lecithin#Use_with_food.2C_and_health_effects&#xD;&#xA;  [2]: https://secure.wikimedia.org/wikipedia/en/wiki/Hydrochloride" />
  <row Id="22203" PostHistoryTypeId="4" PostId="10825" RevisionGUID="cf4697ee-0c78-4e5b-9709-7ee454ddc821" CreationDate="2011-01-07T19:05:15.833" UserId="41" Comment="edited title" Text="Turning raw/baking cocoa powder into instant cocoa (Kaba/Nesquik)" />
  <row Id="22204" PostHistoryTypeId="2" PostId="10833" RevisionGUID="1babec1a-3e55-4c4f-bc09-dd4dba45f85f" CreationDate="2011-01-07T19:06:42.410" UserId="3579" Text="I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like.  Are there any real vegetarian substitutes here, or only relatively weak alternatives?&#xD;&#xA;&#xD;&#xA;The primary subsitite I've used is agar-agar.  Some others are suggested [here][1], but I have no experience with them.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/199.htm" />
  <row Id="22205" PostHistoryTypeId="1" PostId="10833" RevisionGUID="1babec1a-3e55-4c4f-bc09-dd4dba45f85f" CreationDate="2011-01-07T19:06:42.410" UserId="3579" Text="Is there a good vegetarian gelatin substitute that actually works?" />
  <row Id="22206" PostHistoryTypeId="3" PostId="10833" RevisionGUID="1babec1a-3e55-4c4f-bc09-dd4dba45f85f" CreationDate="2011-01-07T19:06:42.410" UserId="3579" Text="&lt;vegetarian&gt;&lt;gelatin&gt;" />
  <row Id="22207" PostHistoryTypeId="4" PostId="10833" RevisionGUID="aa44deb6-5a0b-4f05-9767-a3f6647895c9" CreationDate="2011-01-07T19:46:58.230" UserId="2047" Comment="Clarified title" Text="Is there a vegetarian gelatin substitute that is as strong as gelatin?" />
  <row Id="22208" PostHistoryTypeId="6" PostId="10833" RevisionGUID="aa44deb6-5a0b-4f05-9767-a3f6647895c9" CreationDate="2011-01-07T19:46:58.230" UserId="2047" Comment="Clarified title" Text="&lt;substitutions&gt;&lt;vegetarian&gt;&lt;gelatin&gt;" />
  <row Id="22209" PostHistoryTypeId="2" PostId="10834" RevisionGUID="6fe0d2cf-9561-4f97-81b3-aa0cce40fb08" CreationDate="2011-01-07T19:50:11.113" UserId="1393" Text="If agar-agar isn't holding for you, either you haven't hydrated it sufficiently or just aren't using enough of it. Agar can make an extremely firm, brittle gel. Try doubling the quantity in your current recipe." />
  <row Id="22210" PostHistoryTypeId="2" PostId="10835" RevisionGUID="0e353d67-96c6-468d-aa1f-567c7f706fbe" CreationDate="2011-01-07T20:05:16.733" UserId="41" Text="This depends on what you mean by a gelatin &quot;substitute&quot;.&#xD;&#xA;&#xD;&#xA;What you have to understand is that while most hydrocolloids have gelling and stabilizing properties, they are not simply *interchangeable*.  You can't substitute one of them 1-for-1 where you need gelatin and expect everything to just work.&#xD;&#xA;&#xD;&#xA;A great place to start would be the [Hydrocolloid Recipe Collection][1] which, despite its name, is almost more of a cookbook, because it has detailed information on the properties of each hydrocolloid.&#xD;&#xA;&#xD;&#xA;[Agar][2] is actually a *stronger* gelling agent than gelatin in the sense of having to use less of it to get the same strength, but you need to use it properly.  The most important property of agar is that unlike gelatin, which gives hydration at temperatures as low as 50° C, agar requires a temperature of 90° C.  In other words, you need to heat the water all the way to a *rapid boil* before the agar will actually &quot;activate&quot;.  A light simmer is not enough.&#xD;&#xA;&#xD;&#xA;The other notable property of agar is *syneresis*, which is the loss of moisture over time.  Agar sets extremely fast compared to gelatin and above room temperature, but unless you combine it with a small amount of [Locust bean gum][3], it will actually dry out.  Otherwise, though, you can absolutely, definitely substitute agar-agar for gelatin if you actually get pure agar (I made the mistake of buying the &quot;dessert agar&quot; once, which is not the same thing) and hydrate/set it properly.  In fact, the biggest concern with using agar as a substitute for gelatin is that you might end up with something *too* stiff, since gelatin produces a much softer gel.&#xD;&#xA;&#xD;&#xA;Perhaps the closest hydrocolloid to gelatin in terms of its properties is *iota type carrageenan*.  Here's a side-by-side comparison of the most important characteristics (this is all taken from the HRC):&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;Property          | Gelatin   | Carrageenan | Agar&#xD;&#xA;------------------+-----------+-------------+---------&#xD;&#xA;&lt;a href=&quot;http://en.wiktionary.org/wiki/thermoreversible&quot;&gt;Thermoreversible&lt;/a&gt;  | Yes       | Yes         | Yes&#xD;&#xA;Strength          | Soft      | Soft        | Hard&#xD;&#xA;Elasticity        | Elastic   | Elastic     | Brittle&#xD;&#xA;&lt;a href=&quot;http://en.wikipedia.org/wiki/Shear_thinning&quot;&gt;Shear Thinning&lt;/a&gt;    | No        | Yes         | No&#xD;&#xA;Hydration         | 50° C     | 70° C       | 90° C&#xD;&#xA;Setting Temp.     | 15° C     | 40-70° C    | 35-45° C&#xD;&#xA;Setting Speed     | Slow      | Fast        | Fast&#xD;&#xA;Melting Temp.     | 25-40° C  | 45-80° C*   | 80-90° C&#xD;&#xA;Viscosity         | Low       | Medium      | Low&#xD;&#xA;Gelling Conc.     | 0.6-1.7%  | 1.0-1.5%    | 0.2%&#xD;&#xA;Syneresis         | No        | No          | Yes&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;You should be able to see by this how much closer carrageenan is to gelatin; trouble is, it's difficult to find, and you have to get the right kind (the kappa type and other types have very different properties).&#xD;&#xA;&#xD;&#xA;There's actually an even better type of carrageenan to use a gelatin substitute, if you can find it: It's called [Ceambloom 3240][4] and it's specifically designed to be a gelatin replacement.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Locust_bean_gum&#xD;&#xA;  [4]: http://www.foodnavigator-usa.com/Financial-Industry/New-carrageenan-technology-eliminates-gelatin-cuts-costs" />
  <row Id="22211" PostHistoryTypeId="6" PostId="10833" RevisionGUID="5bae0a96-1704-4c96-bce3-4f13d0dabce6" CreationDate="2011-01-07T20:05:54.283" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetarian&gt;&lt;gelatin&gt;&lt;gelling-agents&gt;" />
  <row Id="22213" PostHistoryTypeId="5" PostId="10835" RevisionGUID="b5292084-a891-4639-a9ca-fb38606d3cbb" CreationDate="2011-01-07T20:11:15.760" UserId="41" Comment="added 717 characters in body; added 131 characters in body" Text="This depends on what you mean by a gelatin &quot;substitute&quot;.&#xD;&#xA;&#xD;&#xA;What you have to understand is that while most hydrocolloids have gelling and stabilizing properties, they are not simply *interchangeable*.  You can't substitute one of them 1-for-1 where you need gelatin and expect everything to just work.&#xD;&#xA;&#xD;&#xA;A great place to start would be the [Hydrocolloid Recipe Collection][1] which, despite its name, is almost more of a cookbook, because it has detailed information on the properties of each hydrocolloid.&#xD;&#xA;&#xD;&#xA;[Agar][2] is actually a *stronger* gelling agent than gelatin in the sense of having to use less of it to get the same strength, but you need to use it properly.  The most important property of agar is that unlike gelatin, which gives hydration at temperatures as low as 50° C, agar requires a temperature of 90° C.  In other words, you need to heat the water all the way to a *rapid boil* before the agar will actually &quot;activate&quot;.  A light simmer is not enough.&#xD;&#xA;&#xD;&#xA;The other notable property of agar is *syneresis*, which is the loss of moisture over time.  Agar sets extremely fast compared to gelatin and above room temperature, but unless you combine it with a small amount of [Locust bean gum][3], it will actually dry out.  Otherwise, though, you can absolutely, definitely substitute agar-agar for gelatin if you actually get pure agar (I made the mistake of buying the &quot;dessert agar&quot; once, which is not the same thing) and hydrate/set it properly.  In fact, the biggest concern with using agar as a substitute for gelatin is that you might end up with something *too* stiff, since gelatin produces a much softer gel.&#xD;&#xA;&#xD;&#xA;Perhaps the closest hydrocolloid to gelatin in terms of its properties is *iota type carrageenan*.  Here's a side-by-side comparison of the most important characteristics (this is all taken from the HRC):&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;Property          | Gelatin   | Carrageenan | Agar&#xD;&#xA;------------------+-----------+-------------+---------&#xD;&#xA;&lt;a href=&quot;http://en.wiktionary.org/wiki/thermoreversible&quot;&gt;Thermoreversible&lt;/a&gt;  | Yes       | Yes         | Yes&#xD;&#xA;Strength          | Soft      | Soft        | Hard&#xD;&#xA;Elasticity        | Elastic   | Elastic     | Brittle&#xD;&#xA;&lt;a href=&quot;http://en.wikipedia.org/wiki/Shear_thinning&quot;&gt;Shear Thinning&lt;/a&gt;    | No        | Yes         | No&#xD;&#xA;Hydration         | 50° C     | 70° C       | 90° C&#xD;&#xA;Setting Temp.     | 15° C     | 40-70° C    | 35-45° C&#xD;&#xA;Setting Speed     | Slow      | Fast        | Fast&#xD;&#xA;Melting Temp.     | 25-40° C  | 45-80° C*   | 80-90° C&#xD;&#xA;Viscosity         | Low       | Medium      | Low&#xD;&#xA;Gelling Conc.     | 0.6-1.7%  | 1.0-1.5%    | 0.2%&#xD;&#xA;Syneresis         | No        | No          | Yes&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;You should be able to see by this how much closer carrageenan is to gelatin; trouble is, it's difficult to find, and you have to get the right kind (the kappa type and other types have very different properties).&#xD;&#xA;&#xD;&#xA;There's actually an even better type of carrageenan to use a gelatin substitute, if you can find it: It's called [Ceambloom 3240][4] and it's specifically designed to be a gelatin replacement.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;I'd like to also note for the record that the answer in your [ochef link][5] is not really appropriate for gelatin desserts that need to hold their shape.  Xanthan gum is a fantastic and versatile hydrocolloid but (to the best of my knowledge) it does not &quot;set&quot; the way that gelatin, agar, or carrageenan do.  It's more of a thickener/emulsifier/stabilizer, at its highest concentrations being used to produce foams (but not gels).  It's often used to stabilize *other* gels/foams but I've never heard of it being used to create a gel on its own.&#xD;&#xA;&#xD;&#xA;Guar gum is also largely just a thickener, that you could use a stabler replacement for corn starch or arrowroot, which is also mentioned in that answer.  None of these are appropriate at all for *gels* (desserts), they are only useful as thickeners.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Locust_bean_gum&#xD;&#xA;  [4]: http://www.foodnavigator-usa.com/Financial-Industry/New-carrageenan-technology-eliminates-gelatin-cuts-costs&#xD;&#xA;  [5]: http://www.ochef.com/199.htm" />
  <row Id="22214" PostHistoryTypeId="2" PostId="10836" RevisionGUID="9e1d411d-f6d8-4046-9e91-a241af0d4eea" CreationDate="2011-01-07T21:15:33.760" UserId="4047" Text="I decided to do some more of my own research on this with the nitrate/nitrite confusion. Thanks to the other answerers, that definitely helped give me a good starting point. I'm writing my own answer so I can include some links. I made it a community wiki (seemed like it might be good for this one).&#xD;&#xA;&#xD;&#xA;Firstly, from everything I've been able to find online (wikipedia has remarkably little info about nitrates/nitrites as applies to meat curing) there is no substitute for the nitrites. They occur naturally in many vegetables, so when used appropriately they don't pose an undue health risk. Nitrates/nitrites are added to meat cures (at least historically) largely for their preservative qualities. So, in a corned beef brisket that is going to be brined then cooked and consumed immediately the nitrites are unnecessary. &#xD;&#xA;&#xD;&#xA;Also, nitrites do make the meat turn reddish when cooked. Opinions seem to be split as to whether there's a significant impact to flavor in meat brined with nitrites for a relatively short time, say around a week. But since the flavor development is unmistakable in longer curing processes, I doubt there is zero effect on flavor even with a short brine.&#xD;&#xA;&#xD;&#xA;As Bob explains in his answer, nitrites are the preservative, and potassium or sodium nitrates are converted into nitrites during the cure. I'm guessing that saltpeter (potassium nitrate) was used more frequently than sodium nitrate/nitrite in the past because it was more readily available. From what I've been able to find online, it's no more available now than sodium nitrite preparations, which are more appropriate for this kind of meat curing. &#xD;&#xA;&#xD;&#xA;The sodium nitrite preparations are often called by the generic name &quot;pink salt&quot; because they are colored pink to avoid confusion with regular salt. The brand names I've found online are Insta Cure #1 and DQ Curing Salt #1. The #1 indicates a preparation of 6.25% sodium nitrite and 93.75% regular salt. Pink salt #2 indicates the preparation also includes sodium nitrate. #2 is only necessary when dry curing like pepperoni and dry salami, which are not cooked or refrigerated. Pink salt is used in small quantities in addition too, **not instead of**, regular salt. (Most brine recipes I've seen use 2 cups kosher salt and 4 teaspoons pink salt.)&#xD;&#xA;&#xD;&#xA;It seems like there are two widely available books that people recommend for meat curing: [Charcuterie][1], by Ruhlman, and [this one][2] (which seems to get the hardcore purist vote), by Rytek Kutas. I don't own either, so can't recommend one, but Ruhlman does have a blog where he posted the [corned beef recipe][3] from his book. Best of all, the blog post has a link where you can mail order the pink salt, and it's way cheaper than the small handful of other online sources I've been able to find.&#xD;&#xA;&#xD;&#xA;Finally, note that saltpeter is poisonous and flammable (it's used in pyrotechnics and to burn out dead tree stumps). Sodium nitrite itself can be fatally toxic if a human were to ingest an amount equivalent to 4.6 grams (citing from wikipedia), which again is why they make the curing preparations pink. Given that, there is no way I'd use the 99% pure form of sodium nitrite even if it is labeled food grade. I'm no where near good enough at math to be sure I wouldn't kill myself with it. (I found a hunting supply website that sells that stuff to use in curing fishing bait.)&#xD;&#xA;&#xD;&#xA;To sum up, it seems like sodium nitrite is worth using but can be omitted, it has no reasonable substitute, and it's unfortunately not easy for most of us to come by. Thanks again to the commenters and answerers.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298/&#xD;&#xA;  [2]: http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0025668609/&#xD;&#xA;  [3]: http://ruhlman.com/2010/03/corned-beef-how-to-cure-your-own.html" />
  <row Id="22215" PostHistoryTypeId="2" PostId="10837" RevisionGUID="528d2f05-a69a-43bf-86a6-7cf9938b107e" CreationDate="2011-01-07T22:04:04.193" UserId="3779" Text="I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how is this different from raspberry juice?&#xD;&#xA;&#xD;&#xA;I have a bag of frozen raspberries. Could I just thaw them and put them through a mesh sieve (the way I would make juice)?" />
  <row Id="22216" PostHistoryTypeId="1" PostId="10837" RevisionGUID="528d2f05-a69a-43bf-86a6-7cf9938b107e" CreationDate="2011-01-07T22:04:04.193" UserId="3779" Text="What is hot raspberry puree?" />
  <row Id="22217" PostHistoryTypeId="3" PostId="10837" RevisionGUID="528d2f05-a69a-43bf-86a6-7cf9938b107e" CreationDate="2011-01-07T22:04:04.193" UserId="3779" Text="&lt;ingredients&gt;&lt;caramel&gt;&lt;raspberries&gt;&lt;puree&gt;" />
  <row Id="22218" PostHistoryTypeId="2" PostId="10838" RevisionGUID="33750af7-68c4-4175-ba44-aafb3f4356f2" CreationDate="2011-01-07T22:29:50.733" UserId="4145" Text="I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don't have zest or aren't commonly powdered, like starfruit, apples, etc?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="22219" PostHistoryTypeId="1" PostId="10838" RevisionGUID="33750af7-68c4-4175-ba44-aafb3f4356f2" CreationDate="2011-01-07T22:29:50.733" UserId="4145" Text="How do I infuse fruit flavor in ganache?" />
  <row Id="22220" PostHistoryTypeId="3" PostId="10838" RevisionGUID="33750af7-68c4-4175-ba44-aafb3f4356f2" CreationDate="2011-01-07T22:29:50.733" UserId="4145" Text="&lt;ganache&gt;" />
  <row Id="22221" PostHistoryTypeId="2" PostId="10839" RevisionGUID="b9c40a3b-3f66-4802-90f3-32b7059c22ae" CreationDate="2011-01-07T22:47:56.200" UserId="4145" Text="Combine 10oz frozen raspberries, 2 tablespoons sugar, 2 tsp cornstarch, and 1/2 cup water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Then you have hot raspberry puree (which is sweet) -- otherwise, remove the sugar.&#xD;&#xA;&#xD;&#xA;Source: I made it once using [this recipe][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/white-chocolate-raspberry-cheesecake/Detail.aspx" />
  <row Id="22222" PostHistoryTypeId="2" PostId="10840" RevisionGUID="9befc914-55d8-48a7-9af1-b663e1c993cb" CreationDate="2011-01-07T22:49:28.837" UserId="3779" Text="There are four common ways to make fruit-flavored ganaches:&#xD;&#xA;&#xD;&#xA; 1. **Use the zest of the fruit**&#xD;&#xA;Zest the fruit (works best for cirtus) and place the zest in the cream as it is brought to a simmer. Strain out the zest and use the cream.&#xD;&#xA; 2. **Use reduced juice**&#xD;&#xA;Fruit juice from almost any fruit may be used as a liquid flavoring in ganache. The fruit juice should be heated until it is about half of its original weight. The reduced fruit juice can often be used as a 1:1 (depending on the type of juice you might want to increase the juice slightly) substitute in recipes that call for a liqueur. Like a liqueur, it is stirred in slowly (a little bit at a time) after the ganache has been mixed together.&#xD;&#xA; 3. **Use a fruit-flavored liqueur**&#xD;&#xA;A third option is to find a liqueur with the correct flavor. It should be added slowly after the chocolate and cream have combined and formed a smooth ganache, but before the ganache has cooled.&#xD;&#xA; 4. **Use an extract or flavoring oil**&#xD;&#xA;You can also use an extract or flavoring oil. Extracts should be treated like liqueurs. Flavoring oils (such as [these][1]) should be added in VERY small quantities after the ganache has become smooth.&#xD;&#xA;&#xD;&#xA;The first option may be combined with the 2nd or 3rd. If you choose to combine the 2nd and 3rd options you would have to use half of each, because doubling the liquid in a ganache will either change the consistency or cause it to break.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: https://www.lorannoils.com/c-6-super-strength-flavors-candy-oils.aspx" />
  <row Id="22223" PostHistoryTypeId="2" PostId="10841" RevisionGUID="63ff140c-8aaf-4724-bc55-db270e5b9925" CreationDate="2011-01-07T22:59:35.387" UserId="2925" Text="I'm somewhat curious if I could make myself something like this (though without the retro enclosure, at least initally):&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;While cast iron would probably be the best material, I'm not sure if I can easily obtain a billet of the proper size (likely would machine the iron), so I'm curious what other materials would be best.&#xD;&#xA;&#xD;&#xA;Is steel ever used?  I'm imagining it would rust easily, but what if it was properly seasoned?  Can you season aluminum at all, or is it moderately non-stick by itself?  All the aluminum cookware I've seen is (cheap, and) Teflon-coated.&#xD;&#xA;&#xD;&#xA;Waffle batter to my knowledge is fairly high in fat relative to others (pancake, crepe) so it &quot;fries&quot; more than &quot;bakes&quot;, but it's not exactly loaded with it to the point of no-concern.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/vbCBD.jpg" />
  <row Id="22224" PostHistoryTypeId="1" PostId="10841" RevisionGUID="63ff140c-8aaf-4724-bc55-db270e5b9925" CreationDate="2011-01-07T22:59:35.387" UserId="2925" Text="What materials would work for a waffle iron?" />
  <row Id="22225" PostHistoryTypeId="3" PostId="10841" RevisionGUID="63ff140c-8aaf-4724-bc55-db270e5b9925" CreationDate="2011-01-07T22:59:35.387" UserId="2925" Text="&lt;cookware&gt;&lt;waffle&gt;" />
  <row Id="22226" PostHistoryTypeId="2" PostId="10842" RevisionGUID="4c62b143-0d74-46de-adad-e6ea9a5bfbbf" CreationDate="2011-01-07T23:11:18.077" UserId="4127" Text="The problem I see with cast iron is that you'd almost have to get it cast in the proper shape. Cast iron is very brittle and would be very difficult to shape after casting without braking, I assume. Haven't done any metalwork with cast iron, so I'm talking off the top of my head. Of course, cast iron would need seasoning as well as it rusts fairly quickly.&#xD;&#xA;&#xD;&#xA;Steel shouldn't pose any problem, if it's properly seasoned. I don't know about aluminium, for some reason this is a metal I don't want anywhere near my food ever since I tried to whip cream in an aluminium bowl... It has the advantage of transmitting heat better than steel, but I'd make sure to have it coated with something." />
  <row Id="22227" PostHistoryTypeId="6" PostId="10838" RevisionGUID="b672ce53-478f-488c-ba82-5b4d4678a3bc" CreationDate="2011-01-07T23:13:30.323" UserId="41" Comment="edited tags" Text="&lt;chocolate&gt;&lt;cream&gt;&lt;pastry&gt;&lt;ganache&gt;" />
  <row Id="22228" PostHistoryTypeId="6" PostId="10837" RevisionGUID="247a5a03-6b64-4e68-af32-054c0a6205d6" CreationDate="2011-01-07T23:14:19.993" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;caramel&gt;&lt;raspberries&gt;&lt;puree&gt;" />
  <row Id="22229" PostHistoryTypeId="2" PostId="10843" RevisionGUID="d227b70a-0cba-47c2-a409-1e08089a2c04" CreationDate="2011-01-08T00:10:53.307" UserId="1672" Text="Raspberries aren't just seeds and juice, though they're certainly not as fleshy as some fruits. The difference between apple puree (apple sauce) and apple juice is much more obvious. In any case, you should be fine forcing them through a sieve as you suggest." />
  <row Id="22230" PostHistoryTypeId="5" PostId="10842" RevisionGUID="ac339703-fc12-49fa-be08-520531b68ca2" CreationDate="2011-01-08T00:15:47.703" UserId="4127" Comment="Typo" Text="The problem I see with cast iron is that you'd almost have to get it cast in the proper shape. Cast iron is very brittle and would be very difficult to shape after casting without breaking, I assume. Haven't done any metalwork with cast iron, so I'm talking off the top of my head. Of course, cast iron would need seasoning as well as it rusts fairly quickly.&#xD;&#xA;&#xD;&#xA;Steel shouldn't pose any problem, if it's properly seasoned. I don't know about aluminium, for some reason this is a metal I don't want anywhere near my food ever since I tried to whip cream in an aluminium bowl... It has the advantage of transmitting heat better than steel, but I'd make sure to have it coated with something." />
  <row Id="22231" PostHistoryTypeId="2" PostId="10844" RevisionGUID="ab9a486a-33ed-4e2c-8d62-92c1758bc216" CreationDate="2011-01-08T01:04:52.877" UserId="3203" Text="Aluminum is easy to CNC mill and it can be make non-stick&#xD;&#xA;&#xD;&#xA;It needs to be finished to a semi-gloss, and have a slightly undulating (smooth wave pattern) surface to allow for release&#xD;&#xA;&#xD;&#xA;It should be hard-anodized to reduce surface pores and future oxidation. Do not scrub hard-anodized surfaces, just soak&#xD;&#xA;&#xD;&#xA;Cast aluminum will most likely have too many surface pores to me useful" />
  <row Id="22232" PostHistoryTypeId="5" PostId="10797" RevisionGUID="ce3307f0-42b2-466f-9ef6-2ba9d7b5e472" CreationDate="2011-01-08T01:26:03.870" UserId="3479" Comment="deleted 184 characters in body" Text="I am assuming that you have actual goat ribs, like pork ribs, and not a rack of goat chops.  I had a full goat breast that I just cooked them the other day.  If you just broil them as you describe they will be tasty...and tough...and greasy.&#xD;&#xA;&#xD;&#xA;You want to treat these like pork ribs, needing a slow cook.  I first smoke my ribs, then braise them, then finish them under the broiler with a thinned sauce.  &lt;a href=&quot;http://cookloose.com/index.php/Recipes/BarbecueRibs&quot;&gt;Here's the whole process in great detail at cookloose.com&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;Unless you are saying broil as a means of describing putting them on a grill, note that wrapping the ribs in foil before broiling defeats the purpose.  Broiling is directional heat...heatfrom a direction.  Wrapping them in foil reflects the direct heat away.&#xD;&#xA;&#xD;&#xA;However, your method is, almost, correct.  You DO want to wrap the ribs in foil with a little liquid (beer?), maybe some garlic and a bay leaf, or do a full rub, and then put them in the oven at low heat for a braise.  This will cause the meat and connective tissue to get soft and yummy.  THEN pour off the liquid, open the foil and slip under the broiler to give them a crusty finish.  Brush with a sauce or not, as you wish.&#xD;&#xA;&#xD;&#xA;So...slow cook in liquid...broil to finish, but not wrapped in foil for the broil." />
  <row Id="22233" PostHistoryTypeId="2" PostId="10845" RevisionGUID="aa92e1d5-434f-4be9-82a7-e6725ee2225a" CreationDate="2011-01-08T01:57:57.000" UserId="4150" Text="I recently bought an Ilve oven second-hand.  I can't figure out how to use the clock/timer functions.&#xD;&#xA;&#xD;&#xA;The oven is 10-15 years old, and all the manuals I have found are for newer/different ovens.&#xD;&#xA;&#xD;&#xA;Can anyone explain how to set the time and use the timer functions?  What do the 6 settings on the clock dial mean?&#xD;&#xA;&#xD;&#xA;Below is a picture of the clock, there is a full picture of the oven itself [here][1]. &#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&amp;item=250745592618&amp;ssPageName=STRK:MEWNX:IT&#xD;&#xA;  [2]: http://i.stack.imgur.com/pLQfo.jpg" />
  <row Id="22234" PostHistoryTypeId="1" PostId="10845" RevisionGUID="aa92e1d5-434f-4be9-82a7-e6725ee2225a" CreationDate="2011-01-08T01:57:57.000" UserId="4150" Text="How do I use the clock on my Ilve oven?" />
  <row Id="22235" PostHistoryTypeId="3" PostId="10845" RevisionGUID="aa92e1d5-434f-4be9-82a7-e6725ee2225a" CreationDate="2011-01-08T01:57:57.000" UserId="4150" Text="&lt;oven&gt;" />
  <row Id="22236" PostHistoryTypeId="6" PostId="10845" RevisionGUID="25b60aa7-5101-4081-aa5c-4d20e7bbc996" CreationDate="2011-01-08T02:06:52.697" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="22237" PostHistoryTypeId="2" PostId="10846" RevisionGUID="62e461e2-93c7-4b44-80f9-f57d56fd9789" CreationDate="2011-01-08T03:57:15.540" UserId="4145" Text="I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or are they further processed beyond what is in the bars?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="22238" PostHistoryTypeId="1" PostId="10846" RevisionGUID="62e461e2-93c7-4b44-80f9-f57d56fd9789" CreationDate="2011-01-08T03:57:15.540" UserId="4145" Text="Can one use chocolate fèves/callets/nibs for tempering?" />
  <row Id="22239" PostHistoryTypeId="3" PostId="10846" RevisionGUID="62e461e2-93c7-4b44-80f9-f57d56fd9789" CreationDate="2011-01-08T03:57:15.540" UserId="4145" Text="&lt;chocolate&gt;" />
  <row Id="22240" PostHistoryTypeId="2" PostId="10847" RevisionGUID="c726eb8b-a611-4e8a-a824-7bf2e5e3a29c" CreationDate="2011-01-08T04:22:36.380" UserId="41" Text="Yes, you can temper the callets.&#xD;&#xA;&#xD;&#xA;Couverture is couverture, and the only thing that's really different about the callets is their shape - they're specifically intended to be melted easily, unlike the bars which they (sort of) expect people to eat directly.  The bars are less likely to melt during shipping which is why they also sell them in that form." />
  <row Id="22241" PostHistoryTypeId="2" PostId="10848" RevisionGUID="b4b3626d-d1a7-450d-9622-676fa88502d3" CreationDate="2011-01-08T04:56:59.633" UserId="3310" Text="Pizza and Salad.&#xD;&#xA;&#xD;&#xA;You don't have to prepare every day, maybe once a week or twice for salad. Salad cutting can be easily accomplished with one of those slap dicing things. &#xD;&#xA;&#xD;&#xA;Pizza: make four large doughs with some whole grain in them. Add ingredients to optimize fat, protein, etc. Cook one pizza every two days, fridge the rest. After a few weeks, you'll be able to do your weeks cooking in a couple of hours, and your food will be DELICIOUS.&#xD;&#xA;&#xD;&#xA;When I was single, though, I ate nothing but beef, some bread, and lots of fresh fruit at home, which seemed to work just fine for me. Didn't have to think much, didn't have to cook for long, and had meals that were hot, fresh, and delicious. " />
  <row Id="22242" PostHistoryTypeId="5" PostId="10848" RevisionGUID="b401b7dd-e153-4ca4-baba-d9687afb4ac3" CreationDate="2011-01-08T05:03:53.263" UserId="3310" Comment="added 676 characters in body" Text="Pizza and Salad.&#xD;&#xA;&#xD;&#xA;You don't have to prepare every day, maybe once a week or twice for salad. Salad cutting can be easily accomplished with one of those slap dicing things. &#xD;&#xA;&#xD;&#xA;Pizza: make four large doughs with some whole grain in them. Add ingredients to optimize fat, protein, etc. Cook one pizza every two days, fridge the rest. After a few weeks, you'll be able to do your weeks cooking in a couple of hours, and your food will be DELICIOUS.&#xD;&#xA;&#xD;&#xA;When I was single, though, I ate nothing but beef, some bread, and lots of fresh fruit at home, which seemed to work just fine for me. Didn't have to think much, didn't have to cook for long, and had meals that were hot, fresh, and delicious.&#xD;&#xA;&#xD;&#xA;Another option is to add a crock pot to your life. Buy some stuff on sunday, chop it up, fridge it, and then make a big pot of whatever (beans and rice, red lentils and couscous, beef stew, etc) and eat it until it runs out. Then set another big pot to cook overnight and eat it in the morning. Repeat as necessary, again supplementing with fresh fruits and vegetables as desired/convenient. Beef Stew is pretty damn close to an überfood if you use the right recipe, and so are beans and rice.&#xD;&#xA;&#xD;&#xA;The best advice I ever heard on cooking and eating was [this][1]: &quot;Eat Food. Not too much. Mostly plants.&quot; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://michaelpollan.com/articles-archive/unhappy-meals/" />
  <row Id="22243" PostHistoryTypeId="2" PostId="10849" RevisionGUID="633e8735-8115-42ec-a280-8e628c80263f" CreationDate="2011-01-08T06:35:01.777" UserId="1236" Text="In the past I have had a lot of success asking questions of the Repair Guru at Repair Clinic (I am not affiliated in any way except as a satisfied customer).  You email them a question and within a day or two they get back to you with an answer.  Not all of my questions were obviously going to lead to me purchasing any parts, but they were very helpful anyway.  They may or may not have your manual available (a quick search of their site didn't reveal anything by Ilve, but I'm willing to bet they could help.&#xD;&#xA;&#xD;&#xA;To ask a question, click [this link][1] and in the upper right, click **one-to-one Repair Guru emails** in the blue circle.&#xD;&#xA;&#xD;&#xA;You have to register, but it's only so they can assign you a case and you can easily get back to it.  I use *name+company@gmail.com* formatting with my gmail address and no spam originated from them when I signed up a couple years ago.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.repairclinic.com/Repair-Help" />
  <row Id="22250" PostHistoryTypeId="16" PostId="1565" RevisionGUID="427f8083-47fd-4129-8276-a4f505ee6d30" CreationDate="2011-01-08T12:26:44.333" UserId="41" />
  <row Id="22251" PostHistoryTypeId="16" PostId="1548" RevisionGUID="0f7f05d0-640a-4342-8942-9f5beed3b884" CreationDate="2011-01-08T12:26:52.900" UserId="41" />
  <row Id="22252" PostHistoryTypeId="16" PostId="1541" RevisionGUID="61713d77-53d3-4662-8395-bb43ec31f1cc" CreationDate="2011-01-08T12:27:00.120" UserId="41" />
  <row Id="22253" PostHistoryTypeId="16" PostId="1559" RevisionGUID="9d96965b-e2d2-41ac-8a6c-dbddad5d01a6" CreationDate="2011-01-08T12:27:08.390" UserId="41" />
  <row Id="22254" PostHistoryTypeId="16" PostId="1549" RevisionGUID="ef7668f2-52d0-4d36-8bf9-fd536895da5c" CreationDate="2011-01-08T12:27:17.577" UserId="41" />
  <row Id="22255" PostHistoryTypeId="16" PostId="1547" RevisionGUID="f75afc04-a858-4410-8245-9ab55bb66554" CreationDate="2011-01-08T12:27:25.863" UserId="41" />
  <row Id="22256" PostHistoryTypeId="2" PostId="10854" RevisionGUID="969fa24b-8130-4e97-8e2f-df69529784f7" CreationDate="2011-01-08T12:42:33.317" UserDisplayName="Marie" Text="Our family tries very hard to only eat organic foods HOWEVER,I will be the first to admit that some of my meals are not &quot;up to par&quot;. My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. Now, I have the recipe for the stew, my question lies in the dumplings. I am aware that I can substitue the 1 and 1/2 cups of the self-rising dough by adding 1 and 1/2 tsp baking power, 1/2 tsp of salt AND 1 CUP OF FLOUR-BUT WHAT GRAIN CAN I SUBSTITE FOR WHITE, BLEACHED FLOUR???? your website was a God-send...Thank You! Please try to respond to my email shortly,I've been searching the web since 5am, UGH! lol&#xD;&#xA;&#xD;&#xA;May God bless you, and thanks for your help,&#xD;&#xA;&#xD;&#xA;Marie" />
  <row Id="22257" PostHistoryTypeId="1" PostId="10854" RevisionGUID="969fa24b-8130-4e97-8e2f-df69529784f7" CreationDate="2011-01-08T12:42:33.317" UserDisplayName="Marie" Text="gold bond meal self rising flour VS organic grains" />
  <row Id="22258" PostHistoryTypeId="3" PostId="10854" RevisionGUID="969fa24b-8130-4e97-8e2f-df69529784f7" CreationDate="2011-01-08T12:42:33.317" UserDisplayName="Marie" Text="&lt;dumplings&gt;&lt;organic&gt;" />
  <row Id="22260" PostHistoryTypeId="2" PostId="10855" RevisionGUID="5aa65f96-6ad0-4aee-beaf-c7b30396f8d8" CreationDate="2011-01-08T12:56:42.613" UserId="641" Text="I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'd like to pose a wiki like question on how to make the most awesome Meat-Velouté-Croquettes.&#xD;&#xA;&#xD;&#xA;1- Broth. Take a knee-bone, knuckle meat, carrots, leek, celery, laurel, ... cover with cold water, bring to a soft boil and simmer for about two hours.&#xD;&#xA;&#xD;&#xA;2- Make a Roux. Melt butter, stir in flour, let the mix simmer for a couple of minutes.&#xD;&#xA;&#xD;&#xA;3- Mix the broth in with the roux and let that simmer for some time.&#xD;&#xA;&#xD;&#xA;4- Taste. Cool.&#xD;&#xA;&#xD;&#xA;5- Make Croquette rolls, pass them through flour, egg and breadcrumbs.&#xD;&#xA;&#xD;&#xA;6- Cool or freeze.&#xD;&#xA;&#xD;&#xA;7- Fry.&#xD;&#xA;&#xD;&#xA;My problem was that I mixed too much broth with the roux. So, I mixed more roux and put that in with the Croquette mix. Then I mixed some more roux... After the cooling, it was impossible to make the croquette rolls. The mass would not roll, but kind of tear apart. Like the structure was too strong to establish new connections.&#xD;&#xA;&#xD;&#xA;My wife thinks I should have left the mix simmer for longer than I did. Any suggestions?" />
  <row Id="22261" PostHistoryTypeId="1" PostId="10855" RevisionGUID="5aa65f96-6ad0-4aee-beaf-c7b30396f8d8" CreationDate="2011-01-08T12:56:42.613" UserId="641" Text="How to make a good homemade Croquette." />
  <row Id="22262" PostHistoryTypeId="3" PostId="10855" RevisionGUID="5aa65f96-6ad0-4aee-beaf-c7b30396f8d8" CreationDate="2011-01-08T12:56:42.613" UserId="641" Text="&lt;cooking-techniques&gt;&lt;roux&gt;" />
  <row Id="22263" PostHistoryTypeId="2" PostId="10856" RevisionGUID="2fa0da00-8b75-476c-916c-adb18ba71ea1" CreationDate="2011-01-08T16:29:24.643" UserId="3348" Text="I'm pretty sure that King Arthur makes an organic unbleached white flour. It's not like whole wheat, but it's arguably better for you than the other if you are concerned about things being organic.&#xD;&#xA;&#xD;&#xA;King Arthur flours are available pretty widely in supermarkets these days." />
  <row Id="22264" PostHistoryTypeId="2" PostId="10857" RevisionGUID="5615859a-3a9c-4988-80f2-d9fd77962c4f" CreationDate="2011-01-08T16:34:27.667" UserId="67" Text="How did you cool it?&#xD;&#xA;&#xD;&#xA;Once it's reached room temperature, you should be able to put it in some cling film, parchment, or similar, and roll the whole thing into a log;  from there, freeze it or at the very least put it in the fridge to chill.&#xD;&#xA;&#xD;&#xA;You can then cut into the sized bits you want and bread them, then either chill or freeze for later, or fry after a couple of minutes rest for the breading to adhere well.&#xD;&#xA;&#xD;&#xA;... and could you further describe the 'tearing' ?  The only similar thing I can think of is if you add too much cornstarch to a soluton, it's possible to 'tear' it, but it'll immediately ooze again once you let it sit still." />
  <row Id="22265" PostHistoryTypeId="2" PostId="10858" RevisionGUID="50a3b971-3386-4b58-a92d-ffe58c4ed676" CreationDate="2011-01-08T16:52:06.133" UserId="1963" Text="What is the benefit of grinding your own beef via a food processor or grinder compared to just buying ground beef in the super market?  Is there some magic freshness to the beef that can only be captured by grinding the beef immediately before use?&#xD;&#xA;&#xD;&#xA;Obviously, the home grinding leads to more control, allowing for a finer grind or to mix several cuts of meat together.  But beyond that flexibility, does freshly ground beef impact the taste of the final product?&#xD;&#xA;&#xD;&#xA;What if I'm making a stew or chili versus a burger?  Is freshly ground preferred in both cases?" />
  <row Id="22266" PostHistoryTypeId="1" PostId="10858" RevisionGUID="50a3b971-3386-4b58-a92d-ffe58c4ed676" CreationDate="2011-01-08T16:52:06.133" UserId="1963" Text="Freshly Ground Beef vs. Store Bought" />
  <row Id="22267" PostHistoryTypeId="3" PostId="10858" RevisionGUID="50a3b971-3386-4b58-a92d-ffe58c4ed676" CreationDate="2011-01-08T16:52:06.133" UserId="1963" Text="&lt;ground-beef&gt;" />
  <row Id="22268" PostHistoryTypeId="2" PostId="10859" RevisionGUID="b7367f0b-80de-44e6-9d8a-9a750f2f2b26" CreationDate="2011-01-08T17:42:59.867" UserId="4162" Text="At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat.&#xD;&#xA;&#xD;&#xA;What would be the reason for this?" />
  <row Id="22269" PostHistoryTypeId="1" PostId="10859" RevisionGUID="b7367f0b-80de-44e6-9d8a-9a750f2f2b26" CreationDate="2011-01-08T17:42:59.867" UserId="4162" Text="Why throw salt over a barbecue before cooking?" />
  <row Id="22270" PostHistoryTypeId="3" PostId="10859" RevisionGUID="b7367f0b-80de-44e6-9d8a-9a750f2f2b26" CreationDate="2011-01-08T17:42:59.867" UserId="4162" Text="&lt;salt&gt;&lt;barbecue&gt;" />
  <row Id="22271" PostHistoryTypeId="6" PostId="10855" RevisionGUID="6a50abb2-5a04-4857-9b94-9cad202d474e" CreationDate="2011-01-08T17:52:08.303" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;roux&gt;" />
  <row Id="22277" PostHistoryTypeId="2" PostId="10860" RevisionGUID="258e6a3d-6299-43a0-8c4c-6c7c2fdd44f1" CreationDate="2011-01-08T18:16:50.753" UserId="3673" Text="Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a health perspective.  Then I read that Sausage is a processed meat, which, makes sense.&#xD;&#xA;&#xD;&#xA;Is all Sausage considered a &quot;Processed Meat&quot;, and is therefore relatively unhealthy?" />
  <row Id="22278" PostHistoryTypeId="1" PostId="10860" RevisionGUID="258e6a3d-6299-43a0-8c4c-6c7c2fdd44f1" CreationDate="2011-01-08T18:16:50.753" UserId="3673" Text="Is all sausage considered a &quot;Processed Meat&quot;?" />
  <row Id="22279" PostHistoryTypeId="3" PostId="10860" RevisionGUID="258e6a3d-6299-43a0-8c4c-6c7c2fdd44f1" CreationDate="2011-01-08T18:16:50.753" UserId="3673" Text="&lt;health&gt;&lt;sausages&gt;" />
  <row Id="22280" PostHistoryTypeId="2" PostId="10861" RevisionGUID="5264a486-976d-4315-88a5-a4c62b3e8e72" CreationDate="2011-01-08T18:39:32.030" UserId="4047" Text="Like you said, the main benefit is control. I'd say the two main variables you're controlling for are amount of fat in the mixture and the tenderness and quality of the cuts used. Depending on the application, you might use a different mixture of meat. (For burgers, Alton Brown uses a 50/50 mixture of chuck and sirloin.) &#xD;&#xA;&#xD;&#xA;Grinding your own could also be considered a play for increased food safety. If there are any bacteria on the surface of the cuts of beef that go into the grinder, they will be pretty well distributed throughout grind. The longer (and warmer) the ground beef is stored between when it is ground and cooked, the more chance that the bacteria could grow to sufficient numbers that they could do some serious harm to the consumer. (This is why it's recommended that ground beef is cooked to a higher internal temperature than say a steak.)  If you're grinding you're own, you can make the interval between grinding and cooking arbitrarily short, so if you want to take your chances with a rare burger, this would probably be the best reason to grind your own. As a caveat, any food safety benefit assumes you're doing a good job of cleaning your equipment. Meat grinders can be a real PITA to clean well.&#xD;&#xA;&#xD;&#xA;As far as the flavor difference is concerned, I would assume that to be minimal, again if you control for any difference in quality and cuts of beef that might be used. If your butcher grinds the beef and stores it cold in a case or wrapped for a day or two before it goes out the door the flavor shouldn't change enough that you'd notice it after seasoning and cooking. If there is any perceptible flavor difference you'd probably notice it more in a burger where you're tasting the meat by itself for the most part than in something like a chili or stew. (As an aside, you don't necessarily need to grind all the meat in those anyway as they tend to be cooked long enough to soften bigger chunks of tougher cuts.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22281" PostHistoryTypeId="2" PostId="10862" RevisionGUID="054152e6-fe98-47c8-b34b-13b421ac8194" CreationDate="2011-01-08T18:40:04.220" UserId="67" Text="Generally it's things that have been prepared such that there's some sort of added preservative -- salt, sulfates, sulfides, nitrates, etc.  So this would include all hams except 'fresh ham', almost all deli meats, all sausages, bacon, jerky, corned beef, etc.&#xD;&#xA;&#xD;&#xA;So yes, sausage is considered a processed meat.&#xD;&#xA;&#xD;&#xA;If you want to get all technical about what 'processed' means it could also include any other form of curing (eg, smoking), and most any form of processing (grinding, slicing, etc), although this second group typically isn't refered to as 'processed meat' (unless it's then glued back together, like chicken nuggets, but those tend to have additives in them already)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As for the health aspects ... like most anything, it's fine in moderation, although there are some people who react badly to sulfates and sulfides.  Some sausages have more additives in them than others, and there are plenty of sausages out there that might be considered 'healthy' if it's in place of other higher salt/fat foods (eg, some brands of chicken &amp; apple sausage)." />
  <row Id="22282" PostHistoryTypeId="2" PostId="10863" RevisionGUID="31a64ca4-59e2-4cf5-a12d-423a46fcbb3f" CreationDate="2011-01-08T18:40:37.297" UserId="3432" Text="Generally such health fears will be to do with the amount of additives in &quot;processed meat&quot;.  The use of [Mechanically Reclaimed Meat][1] (MRM) is also rather frowned upon.&#xD;&#xA;&#xD;&#xA;At the height of the media coverage of such issues in the UK, Turkey Twizzlers were singled out for particular hatred, the ingredients list almost speaks for itself. (Via: http://www.guardian.co.uk/media/2005/mar/23/broadcasting1)&#xD;&#xA;&#xD;&#xA;&gt; **Ingredients:**&#xD;&#xA;&gt; &#xD;&#xA;&gt; Turkey (**34%**), Water,  *Pork fat*,  Rusk,&#xD;&#xA;&gt; Coating (sugar, rusk, tomato powder,&#xD;&#xA;&gt; wheat starch, dextrose, salt, wheat&#xD;&#xA;&gt; flour, potassium chloride,&#xD;&#xA;&gt; hydrogenated vegetable oil, citric&#xD;&#xA;&gt; acid, spices, onion powder, malt&#xD;&#xA;&gt; extract, smoke flavourings, garlic&#xD;&#xA;&gt; powder, colour [E160c], mustard flour,&#xD;&#xA;&gt; permitted sweetener [E951], herb,&#xD;&#xA;&gt; spice extracts, herb extracts),&#xD;&#xA;&gt; Vegetable oil,  *Turkey skin*,  Salt, &#xD;&#xA;&gt; Wheat flour,  Dextrose,  Stabiliser&#xD;&#xA;&gt; (E450),  Mustard,  Yeast extract, &#xD;&#xA;&gt; Antioxidants (E304, E307, E330, E300),&#xD;&#xA;&gt; Herb extract,  Spice extract,  Colour&#xD;&#xA;&gt; (E162).&#xD;&#xA;&#xD;&#xA;Note the percentage Turkey in that list, and that is MRM.  Turkey skin is added separately in to the mix as well you will notice, as well as pork fat.&#xD;&#xA;&#xD;&#xA;**Sausages** can fall in to this trap, many cheap sausages are around 30-40% meat and contain a great deal of additives.  There are however many good quality sausages that contain few, if any, additives.  Some people advocate that sausages should be close to 100% meat, personally I think they are better with a good bit of rusk and other ingredients.&#xD;&#xA;&#xD;&#xA;It is the word *processed* that is key to the argument.  Sausages are necessarily &quot;processed&quot; meat, in that the meat is not in its original form.  But the health issues are for when &quot;processed&quot; means a lot of unhealthy additions, poor quality meat, a great deal of fat, salt, etc.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mechanically_separated_meat" />
  <row Id="22283" PostHistoryTypeId="5" PostId="10861" RevisionGUID="534c8fda-6599-4208-8b3c-8b83a426291d" CreationDate="2011-01-08T18:49:10.150" UserId="4047" Comment="added 265 characters in body" Text="Like you said, the main benefit is control. I'd say the two main variables you're controlling for are amount of fat in the mixture and the tenderness and quality of the cuts used. Depending on the application, you might use a different mixture of meat. (For burgers, Alton Brown uses a 50/50 mixture of chuck and sirloin.) &#xD;&#xA;&#xD;&#xA;Grinding your own could also be considered a play for increased food safety. If there are any bacteria on the surface of the cuts of beef that go into the grinder, they will be pretty well distributed throughout grind. The longer (and warmer) the ground beef is stored between when it is ground and cooked, the more chance that the bacteria could grow to sufficient numbers that they could do some serious harm to the consumer. (This is why it's recommended that ground beef is cooked to a higher internal temperature than say a steak.)  If you're grinding you're own, you can make the interval between grinding and cooking arbitrarily short, so if you want to take your chances with a rare burger, this would probably be the best reason to grind your own. As a caveat, any food safety benefit assumes you're doing a good job of cleaning your equipment. Meat grinders can be a real PITA to clean well.&#xD;&#xA;&#xD;&#xA;As far as the flavor difference is concerned, I would assume that to be minimal, again if you control for any difference in quality and cuts of beef that might be used. If your butcher grinds the beef and stores it cold in a case or wrapped for a day or two before it goes out the door the flavor shouldn't change enough that you'd notice it after seasoning and cooking. Oxydation would have had a chance to change the color of the meat over that period, the reason why ground beef can look brown on the outside but still nice and pink when broken up. But there shouldn't be enough time there to have a marked effect on the flavor. &#xD;&#xA;&#xD;&#xA;If there is any perceptible flavor difference you'd probably notice it more in a burger where you're tasting the meat by itself for the most part than in something like a chili or stew. (As an aside, you don't necessarily need to grind all the meat in those anyway as they tend to be cooked long enough to soften bigger chunks of tougher cuts.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22284" PostHistoryTypeId="6" PostId="10860" RevisionGUID="c061b80d-795a-47fc-adf9-112ab0a2d507" CreationDate="2011-01-08T18:52:31.363" UserId="41" Comment="edited tags; deleted 189 characters in body" Text="&lt;meat&gt;&lt;sausages&gt;" />
  <row Id="22285" PostHistoryTypeId="5" PostId="10860" RevisionGUID="c061b80d-795a-47fc-adf9-112ab0a2d507" CreationDate="2011-01-08T18:52:31.363" UserId="41" Comment="edited tags; deleted 189 characters in body" Text="I've read that sausage is a processed meat.  Is this true, and if so, does it apply to all types of sausage?" />
  <row Id="22286" PostHistoryTypeId="5" PostId="10861" RevisionGUID="4f7cdd79-8cdc-4a81-8f45-239a0ca64e21" CreationDate="2011-01-08T18:54:12.627" UserId="4047" Comment="more food safety paranoia" Text="Like you said, the main benefit is control. I'd say the two main variables you're controlling for are amount of fat in the mixture and the tenderness and quality of the cuts used. Depending on the application, you might use a different mixture of meat. (For burgers, Alton Brown uses a 50/50 mixture of chuck and sirloin.) &#xD;&#xA;&#xD;&#xA;Grinding your own could also be considered a play for increased food safety. If there are any bacteria on the surface of the cuts of beef that go into the grinder, they will be pretty well distributed throughout grind. The longer (and warmer) the ground beef is stored between when it is ground and cooked, the more chance that the bacteria could grow to sufficient numbers that they could do some serious harm to the consumer. (This is why it's recommended that ground beef is cooked to a higher internal temperature than say a steak. In grinding, everything effectively becomes surface area so you have to cook a burger all the way through to be sure you've killed any bacteria.)  &#xD;&#xA;&#xD;&#xA;If you're grinding you're own, you can make the interval between grinding and cooking arbitrarily short, so if you want to take your chances with a rare burger, this would probably be the best reason to grind your own. You're still running a risk in this case as any bacteria that were on the outside of your meat are now on the inside of your burger and won't be killed if the meat is left rare. You would just be trusting that the butcher did a good job of keeping the outside of the cuts you purchased relatively free from infection. Also, any food safety benefit assumes you're doing a good job of cleaning your equipment. Meat grinders can be a real PITA to clean well.&#xD;&#xA;&#xD;&#xA;As far as the flavor difference is concerned, I would assume that to be minimal, again if you control for any difference in quality and cuts of beef that might be used. If your butcher grinds the beef and stores it cold in a case or wrapped for a day or two before it goes out the door the flavor shouldn't change enough that you'd notice it after seasoning and cooking. Oxydation would have had a chance to change the color of the meat over that period, the reason why ground beef can look brown on the outside but still nice and pink when broken up. But there shouldn't be enough time there to have a marked effect on the flavor. &#xD;&#xA;&#xD;&#xA;If there is any perceptible flavor difference you'd probably notice it more in a burger where you're tasting the meat by itself for the most part than in something like a chili or stew. (As an aside, you don't necessarily need to grind all the meat in those anyway as they tend to be cooked long enough to soften bigger chunks of tougher cuts.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22287" PostHistoryTypeId="5" PostId="10861" RevisionGUID="104dd72e-f8c2-44ef-b39f-1bb8fa7069fd" CreationDate="2011-01-08T18:59:14.667" UserId="4047" Comment="deleted 2 characters in body; added 4 characters in body" Text="Like you said, the main benefit is control. I'd say the two main variables you're controlling for are amount of fat in the mixture and the tenderness and quality of the cuts used. Depending on the application, you might use a different mixture of meat. (For burgers, Alton Brown uses a 50/50 mixture of chuck and sirloin.) &#xD;&#xA;&#xD;&#xA;Grinding your own could also be considered a play for increased food safety. If there are any bacteria on the surface of the cuts of beef that go into the grinder, they will be pretty well distributed throughout grind. The longer (and warmer) the ground beef is stored between when it is ground and cooked, the more chance that the bacteria could grow to sufficient numbers that they could do some serious harm to the consumer. This is why it's recommended that ground beef is cooked to a higher internal temperature than say a steak. In grinding, everything effectively becomes surface area so you have to cook a burger all the way through to be sure you've killed any bacteria.  &#xD;&#xA;&#xD;&#xA;If you're grinding you're own, you can make the interval between grinding and cooking arbitrarily short, so if you want to take your chances with a rare burger, this would probably be the best reason to grind your own. You're still running a risk in this case as any bacteria that were on the outside of your meat are now on the inside of your burger and won't be killed if the meat is left rare. You would just be trusting that the butcher did a good job of keeping the outside of the cuts you purchased relatively free from infection. Also, any food safety benefit assumes you're doing a good job of cleaning your equipment. Meat grinders can be a real PITA to clean well.&#xD;&#xA;&#xD;&#xA;As far as the flavor difference is concerned, I would assume that to be minimal, again if you control for any difference in quality and cuts of beef that might be used. If your butcher grinds the beef and stores it cold in a case or wrapped for a day or two before it goes out the door the flavor shouldn't change enough that you'd notice it after seasoning and cooking. Oxydation would have had a chance to change the color of the meat over that period, the reason why ground beef can look brown on the outside but still nice and pink when broken up. But there shouldn't be enough time for there to have a marked effect on the flavor. &#xD;&#xA;&#xD;&#xA;If there is any perceptible flavor difference you'd probably notice it more in a burger where you're tasting the meat by itself for the most part than in something like a chili or stew. (As an aside, you don't necessarily need to grind all the meat in those anyway as they tend to be cooked long enough to soften bigger chunks of tougher cuts.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22288" PostHistoryTypeId="8" PostId="10860" RevisionGUID="e0b3fe93-898a-4e86-aecb-9e71e6e13851" CreationDate="2011-01-08T19:38:02.510" UserId="3673" Comment="Rollback to [258e6a3d-6299-43a0-8c4c-6c7c2fdd44f1]" Text="Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a health perspective.  Then I read that Sausage is a processed meat, which, makes sense.&#xD;&#xA;&#xD;&#xA;Is all Sausage considered a &quot;Processed Meat&quot;, and is therefore relatively unhealthy?" />
  <row Id="22289" PostHistoryTypeId="9" PostId="10860" RevisionGUID="e0b3fe93-898a-4e86-aecb-9e71e6e13851" CreationDate="2011-01-08T19:38:02.510" UserId="3673" Comment="Rollback to [258e6a3d-6299-43a0-8c4c-6c7c2fdd44f1]" Text="&lt;health&gt;&lt;sausages&gt;" />
  <row Id="22290" PostHistoryTypeId="8" PostId="10860" RevisionGUID="549a4e7a-6263-4325-8edf-831addf8a34d" CreationDate="2011-01-08T20:04:08.123" UserId="41" Comment="Rollback to [c061b80d-795a-47fc-adf9-112ab0a2d507]" Text="I've read that sausage is a processed meat.  Is this true, and if so, does it apply to all types of sausage?" />
  <row Id="22291" PostHistoryTypeId="9" PostId="10860" RevisionGUID="549a4e7a-6263-4325-8edf-831addf8a34d" CreationDate="2011-01-08T20:04:08.123" UserId="41" Comment="Rollback to [c061b80d-795a-47fc-adf9-112ab0a2d507]" Text="&lt;meat&gt;&lt;sausages&gt;" />
  <row Id="22296" PostHistoryTypeId="2" PostId="10866" RevisionGUID="1c3f80ea-1e4f-4695-bf93-a11ff282c075" CreationDate="2011-01-08T20:49:20.487" UserId="4145" Text="Some people I know claim it imparts the salt flavor to meat, without any of the actual sodium being present. " />
  <row Id="22302" PostHistoryTypeId="6" PostId="254" RevisionGUID="2cb8f20b-19ef-4e43-a1b4-3e33561be1d2" CreationDate="2011-01-08T21:16:09.907" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;sushi&gt;&lt;crudo&gt;" />
  <row Id="22303" PostHistoryTypeId="6" PostId="328" RevisionGUID="73202f13-391a-4dc8-b739-25a73163261c" CreationDate="2011-01-08T21:16:32.870" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;steak&gt;" />
  <row Id="22304" PostHistoryTypeId="6" PostId="3662" RevisionGUID="3a98c716-59ba-4648-950d-d7fed413d46a" CreationDate="2011-01-08T21:18:44.317" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;avocados&gt;&lt;ingredient-selection&gt;" />
  <row Id="22305" PostHistoryTypeId="6" PostId="328" RevisionGUID="005550b6-e7ec-4ebd-b9c3-f351c7be5a79" CreationDate="2011-01-08T21:18:55.987" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;steak&gt;&lt;ingredient-selection&gt;" />
  <row Id="22306" PostHistoryTypeId="2" PostId="10867" RevisionGUID="367686a9-2cad-408f-8caf-4600cf466b12" CreationDate="2011-01-08T21:38:51.143" UserId="3348" Text="I got this from Rick Bayless's TV show recently: A fully ripe avocado will give when you press on the end opposite the stem. The flesh ripens/softens from the stem down, so if the end farthest from the stem gives when pressed, you can be assured the rest is at least as ripe.&#xD;&#xA;&#xD;&#xA;As to how soft it should be? Well, that's up to you. Buy one that's soft on the end, and cut into it as soon as you get home. See if that's too soft or not soft enough. Try to remember how it worked out for you the next time you buy. Eventually you'll get a sense of how you like them.&#xD;&#xA;&#xD;&#xA;Things to look for in an avocado:&#xD;&#xA;&#xD;&#xA; - Make sure it has the little nub of&#xD;&#xA;   stem still on it. If that's missing,&#xD;&#xA;   that end will likely be all brown&#xD;&#xA;   under the skin.&#xD;&#xA; - It should give when pressed, but&#xD;&#xA;   should not feel like it's loose&#xD;&#xA;   inside the skin.&#xD;&#xA; - Avoid ones with places that are&#xD;&#xA;   significantly softer than the rest of&#xD;&#xA;   the avocado.&#xD;&#xA; - Avoid ones with cuts in the skin.&#xD;&#xA; - Avoid ones that have obvious bruising&#xD;&#xA;   or discolored areas in the skin." />
  <row Id="22307" PostHistoryTypeId="2" PostId="10868" RevisionGUID="bae76f0f-e3eb-4a3c-a420-25d6207d6926" CreationDate="2011-01-08T21:51:19.733" UserId="3348" Text="Possibly they were using it to slow the coals a bit. Salt doesn't really burn (though if you can get it to melt you can get a nice orange flame from the sodium burning off), and if you put enough of it on the fire at once it could smother it.&#xD;&#xA;&#xD;&#xA;It's also possible that they believed, as @Jasie mentioned, that the salt would somehow get from the coals to the meat and season it. This would not happen. Mostly because the salt doesn't burn or atomize, so it won't rise up to hit the meat. Perhaps if it had LOTS of flavorful impurities in it, they might smoke or atomize and hit the meat--but they wouldn't add a salt taste. They'd taste like whatever they taste like.&#xD;&#xA;&#xD;&#xA;So in the interest of assuming to cooks weren't just being superstitious, I'd go with the flame control idea: It's something that could be used to damp the fire down that would not turn to steam (ruining the dry heat you're after with charcoal), and is a safe, known compound so you wouldn't be risking getting something harmful on the meat." />
  <row Id="22308" PostHistoryTypeId="5" PostId="10854" RevisionGUID="351f6634-7e8f-4383-99a0-5f70ad7c9e2d" CreationDate="2011-01-08T21:52:52.513" UserId="41" Comment="deleted 265 characters in body; edited tags; edited title" Text="My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings:&#xD;&#xA;&#xD;&#xA;I am aware that I can replace 1 1/2 cups of self-rising flour by adding 1 1/2 tsp baking power and 1/2 tsp of salt to 1 cup of regular white flour - but I want to avoid the white flour altogether.  **What (organic) grains can I substitute for bleached white flour?**" />
  <row Id="22309" PostHistoryTypeId="4" PostId="10854" RevisionGUID="351f6634-7e8f-4383-99a0-5f70ad7c9e2d" CreationDate="2011-01-08T21:52:52.513" UserId="41" Comment="deleted 265 characters in body; edited tags; edited title" Text="What organic grains can I substitute for self-rising (Gold Medal) flour?" />
  <row Id="22310" PostHistoryTypeId="6" PostId="10854" RevisionGUID="351f6634-7e8f-4383-99a0-5f70ad7c9e2d" CreationDate="2011-01-08T21:52:52.513" UserId="41" Comment="deleted 265 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;flour&gt;&lt;organic&gt;&lt;dumplings&gt;" />
  <row Id="22311" PostHistoryTypeId="5" PostId="10868" RevisionGUID="1fadd09a-9315-4271-8a55-f4c1e760019d" CreationDate="2011-01-08T23:17:56.087" UserId="3348" Comment="fixed typo" Text="Possibly they were using it to slow the coals a bit. Salt doesn't really burn (though if you can get it to melt you can get a nice orange flame from the sodium burning off), and if you put enough of it on the fire at once it could smother it.&#xD;&#xA;&#xD;&#xA;It's also possible that they believed, as @Jasie mentioned, that the salt would somehow get from the coals to the meat and season it. This would not happen. Mostly because the salt doesn't burn or atomize, so it won't rise up to hit the meat. Perhaps if it had LOTS of flavorful impurities in it, they might smoke or atomize and hit the meat--but they wouldn't add a salt taste. They'd taste like whatever they taste like.&#xD;&#xA;&#xD;&#xA;So in the interest of assuming the cooks weren't just being superstitious, I'd go with the flame control idea: It's something that could be used to damp the fire down that would not turn to steam (ruining the dry heat you're after with charcoal), and is a safe, known compound so you wouldn't be risking getting something harmful on the meat." />
  <row Id="22312" PostHistoryTypeId="5" PostId="10860" RevisionGUID="4ddcc627-fd08-4e2d-8674-3b9af098fff3" CreationDate="2011-01-09T00:13:36.127" UserId="3673" Comment="Attempt to appease the seasoned advice troll" Text="Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake perspective.  Then I read that Sausage is a processed meat, which, makes sense.&#xD;&#xA;&#xD;&#xA;Is all Sausage considered a &quot;Processed Meat&quot;, and is therefore relatively high in fat, sodium, and nitrates?" />
  <row Id="22313" PostHistoryTypeId="6" PostId="10860" RevisionGUID="4ddcc627-fd08-4e2d-8674-3b9af098fff3" CreationDate="2011-01-09T00:13:36.127" UserId="3673" Comment="Attempt to appease the seasoned advice troll" Text="&lt;meat&gt;&lt;fats&gt;&lt;sausages&gt;&lt;sodium&gt;" />
  <row Id="22315" PostHistoryTypeId="2" PostId="10870" RevisionGUID="2d88accc-fb89-4e3a-b889-83547ccb0a1e" CreationDate="2011-01-09T00:46:22.570" UserId="2832" Text="Salt is a good means to control/suppress flames and flareups without having a cooling effect on the coals. " />
  <row Id="22318" PostHistoryTypeId="2" PostId="10873" RevisionGUID="42e8c124-29e4-4241-821b-ee2df334c063" CreationDate="2011-01-09T03:42:51.783" UserId="152" Text="I really like making pasta, but I've found that most of my recipes have these sorts of ingredients:&#xD;&#xA;&#xD;&#xA;* Pale yellow pasta&#xD;&#xA;* Brown mushrooms&#xD;&#xA;* Brown tempeh or tofu (or ground beef if you prefer)&#xD;&#xA;* Spices that make things even more brown (generally allspice, garlic, oregano, and thyme)&#xD;&#xA;&#xD;&#xA;What I noticed is that it always ends up all brown. It tastes great, but I'd like to make things more exciting looking. Obviously I could add tomato sauce, but I'm not always in the mood for that. The other ideas I have a spinach or basil. I'll probably start adding some spinach, but basil is pretty expensive here.&#xD;&#xA;&#xD;&#xA;Is there anything else I can add to my pasta to add different colors? Cheap is definitely a plus in this case, but any ideas would be interesting (there's always special occasions)." />
  <row Id="22319" PostHistoryTypeId="1" PostId="10873" RevisionGUID="42e8c124-29e4-4241-821b-ee2df334c063" CreationDate="2011-01-09T03:42:51.783" UserId="152" Text="How to make my pasta less brown?" />
  <row Id="22320" PostHistoryTypeId="3" PostId="10873" RevisionGUID="42e8c124-29e4-4241-821b-ee2df334c063" CreationDate="2011-01-09T03:42:51.783" UserId="152" Text="&lt;pasta&gt;&lt;color&gt;" />
  <row Id="22323" PostHistoryTypeId="2" PostId="10874" RevisionGUID="76ce9fb9-e33c-4702-9a7f-9568b9e1a62c" CreationDate="2011-01-09T04:44:36.347" UserId="1393" Text="For cooking in with the pasta, consider red or yellow bell peppers, carrots, cauliflower or other vegetables that hold their color well when heated. Also, you can help this problem a lot with good, flavorful, beautiful garnishes. Even a simple shower of minced parsley goes a long way. Lemon or orange zest is nice too. &#xD;&#xA;&#xD;&#xA;Check out this &lt;a href=&quot;http://www.herbivoracious.com/2010/06/peppery-red-wine-capellini-cooked-by-the-absorption-method-recipe.html&quot;&gt;peppery red-wine capellini&lt;/a&gt; from my blog, you'll see how the quick, fresh garnish of cherry tomatoes and parsley turns a brown pasta bright (and maybe learn a new way to cook pasta too)." />
  <row Id="22326" PostHistoryTypeId="2" PostId="10875" RevisionGUID="dd462701-eabc-4fc4-ba02-f3cea0b70c33" CreationDate="2011-01-09T10:12:39.163" UserId="3003" Text="Well the title says it all. im not a very good cook and i kinda dont like cooking but i have to just to survive. i like ideas on what i can try to cook, what to improve on and how to do it. so, how do i cook meatloaf properly? what are the ingrediants and stuff like that? i want to be better at cooking other things besides tuna helper, chicken, and basic crap." />
  <row Id="22327" PostHistoryTypeId="1" PostId="10875" RevisionGUID="dd462701-eabc-4fc4-ba02-f3cea0b70c33" CreationDate="2011-01-09T10:12:39.163" UserId="3003" Text="how to cook meatloaf for my 1st time!" />
  <row Id="22328" PostHistoryTypeId="3" PostId="10875" RevisionGUID="dd462701-eabc-4fc4-ba02-f3cea0b70c33" CreationDate="2011-01-09T10:12:39.163" UserId="3003" Text="&lt;preparation&gt;" />
  <row Id="22329" PostHistoryTypeId="2" PostId="10876" RevisionGUID="66b66eb0-2419-401f-94b1-5b6768fbaa19" CreationDate="2011-01-09T10:21:37.933" UserId="4172" Text="We're currently using &#xD;&#xA;&#xD;&#xA;500g strong flour&#xD;&#xA;1tsp salt&#xD;&#xA;1tsp yeast&#xD;&#xA;325ml water&#xD;&#xA;&#xD;&#xA;This produces a usable / ediable dough, but we're finding it very &quot;dense&quot; or &quot;heavy&quot;. It's very filling when eaten, and has little to no air pockets. It's pretty hard work eating it, even when made thin.&#xD;&#xA;&#xD;&#xA;How can we alter the dough to make one with more air ? A lighter, easier to eat dough. " />
  <row Id="22330" PostHistoryTypeId="1" PostId="10876" RevisionGUID="66b66eb0-2419-401f-94b1-5b6768fbaa19" CreationDate="2011-01-09T10:21:37.933" UserId="4172" Text="How to lighten (or make less dense) pizza dough" />
  <row Id="22331" PostHistoryTypeId="3" PostId="10876" RevisionGUID="66b66eb0-2419-401f-94b1-5b6768fbaa19" CreationDate="2011-01-09T10:21:37.933" UserId="4172" Text="&lt;substitutions&gt;&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="22332" PostHistoryTypeId="2" PostId="10877" RevisionGUID="6c283322-670e-4286-8ae8-4ea1060954e8" CreationDate="2011-01-09T12:14:11.213" UserId="1832" Text="I think Michael already covered a lot of good ideas if you're sticking with wheat/egg pasta.  If you want to change the color of the pasta itself - to give yourself a new canvas to paint on - you could:&#xD;&#xA;&#xD;&#xA; - Try squid ink pasta.  Though, I'm not sure the best ways to find it.&#xD;&#xA; - Try thin rice noodles or glass noodles that I assume you can get at big grocery stores or Asian grocery stores.&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/XHGnG.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/upvrV.jpg" />
  <row Id="22333" PostHistoryTypeId="2" PostId="10878" RevisionGUID="3a371737-fa9e-468e-927c-b72938112495" CreationDate="2011-01-09T13:57:04.780" UserId="67" Text="You'll likely do better first trying a recipe, and see how it comes out and we can tell you how to adjust it for your preferences, but a few things to consider when making meatloaf:&#xD;&#xA;&#xD;&#xA;* Don't squish the meat or work it too much while you're mixing it; you'll end up with a rather dense meatloaf.  (unless of course you like that sort of thing).&#xD;&#xA;&#xD;&#xA;* Some people prefer on fattier grinds of meat for a 'juicier' meatloaf ... I personally go with 85/15 or fattier.&#xD;&#xA;&#xD;&#xA;* Mixing types of fat with different melting characteristics will also change the texture; for this reason, some recipes call for adding pork sausage, or a blend of ground pork, beef and veal.&#xD;&#xA;&#xD;&#xA;* Vessel is important -- some people will cook their meatloaf in a loaf pan; personally, I like a little crust on mine, but because of the grease that comes off during baking, I use a broiler pan.&#xD;&#xA;&#xD;&#xA;* Shape will affect the crust and cooking time -- a larger cross-section will need a longer cooking time, but the top may crust up too much; you can either tent with foil while cooking, coat with a glaze, top with bacon strips, etc.&#xD;&#xA;&#xD;&#xA;* Mixing the meat while chilled will keep the meatloaf less dense, but allowing it to warm up before cooking will allow it to cook more evenly.  (so the outside isn't overcooked while the middle's still cold; especially important if you're not going with a glaze or similar)&#xD;&#xA;&#xD;&#xA;* Almost any vegetables can be added as a filler, if you pre-cook them to soften and remove most of their moisture so they're not overly wet.  Onions, bell pepper, carrots, cellery, dark greens (spinich, chard, etc), summer squash (eg. zucchini, yellow squash) all work well.&#xD;&#xA;&#xD;&#xA;* To speed up cooking time, or if you're living alone and know you won't eat the whole thing, consider making smaller loaves.  You can even make it in a burger patty size &amp; shape for individual servings." />
  <row Id="22334" PostHistoryTypeId="2" PostId="10879" RevisionGUID="ea39b3e2-181c-4a1f-a748-06bc7e85a276" CreationDate="2011-01-09T14:19:13.333" UserId="67" Text="Besides vegetables, which have already been mentioned (I'm partial to brocolli myself, and peas in primavera, or even some julienned raw bell pepper at the end for extra crunch, not all spices are brown --&#xD;&#xA;&#xD;&#xA;A dusting of paprika when serving could add some extra color.  I'd go with a sweet paprika if you're not a fan of heat, but I typically use hot, as not everyone I cook for likes heat, so it's something I can add on at the end.&#xD;&#xA;&#xD;&#xA;If you don't mind bursts of heat, a sprinkle of crushed red pepper could add some interest.&#xD;&#xA;&#xD;&#xA;For a completely non-brown sauce, you can make pesto with other nuts or herbs.  Look online for either a flat-leaf parsley pesto or spinich pesto recipe, and consider walnuts or pistachios rather than pine nuts.&#xD;&#xA;&#xD;&#xA;Also, vegetables don't have to hold up then cooked, if you add them at the end -- halve some cherry or grape tomatoes, or as cheap's an issue, diced roma or other tomato.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;And, if you have the time and patience (lot of time, if you don't have a pasta roller or extruder), you can also [make your own pasta in different colors][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1664/stuff-you-can-put-into-fresh-pasta-dough" />
  <row Id="22335" PostHistoryTypeId="10" PostId="10860" RevisionGUID="5bdb555e-de58-48bf-936c-87a6ebc7ce63" CreationDate="2011-01-09T15:34:14.317" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="22336" PostHistoryTypeId="11" PostId="10860" RevisionGUID="92c0c2d3-5e56-45f3-b839-e8d5d82a2a5b" CreationDate="2011-01-09T15:37:04.093" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="22337" PostHistoryTypeId="2" PostId="10880" RevisionGUID="da40b594-5eaf-4267-9e98-2a8d55ecf1ad" CreationDate="2011-01-09T15:38:53.847" UserId="3310" Text="My pizza dough is pretty light when rolled flat. I use an egg white to add a bit of protein, 1tbs sugar, 2tsp yeast. I usually mix the flour and salt separately from the egg/fat/sugar/water/yeast, using room temperature water. Once the yeast is nice and active, I add the wet ingredients to the dry and knead. Typically I rest a dough for two hours, or overnight in the refrigerator. &#xD;&#xA;&#xD;&#xA;This doesn't make a good dough for hand-tossing but it works well for thin crust." />
  <row Id="22338" PostHistoryTypeId="5" PostId="10875" RevisionGUID="d1bef2ef-cdd4-4fc8-b083-707bc041362d" CreationDate="2011-01-09T16:04:26.073" UserId="41" Comment="added 396 characters in body; edited tags; edited title" Text="I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so I thought I would try making a meat loaf as the next step.&#xD;&#xA;&#xD;&#xA;However, since I've never made one before, I'm not really sure what I should be looking for in a recipe, or if there's anything I need to know about the preparation that might not be mentioned in a recipe.  I'm wondering about things like:&#xD;&#xA;&#xD;&#xA;  * Does it matter what type of meat I use?&#xD;&#xA;  * How do I control how heavy/dense it is?&#xD;&#xA;  * How can I make sure that it doesn't fall apart?&#xD;&#xA;  * What oven setting should I use so that it cooks all the way through but doesn't burn the outside?&#xD;&#xA;&#xD;&#xA;Any other useful tips would also be helpful." />
  <row Id="22339" PostHistoryTypeId="4" PostId="10875" RevisionGUID="d1bef2ef-cdd4-4fc8-b083-707bc041362d" CreationDate="2011-01-09T16:04:26.073" UserId="41" Comment="added 396 characters in body; edited tags; edited title" Text="Tips for getting a meat loaf to come out just right?" />
  <row Id="22340" PostHistoryTypeId="6" PostId="10875" RevisionGUID="d1bef2ef-cdd4-4fc8-b083-707bc041362d" CreationDate="2011-01-09T16:04:26.073" UserId="41" Comment="added 396 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;meat&gt;&lt;meatloaf&gt;" />
  <row Id="22341" PostHistoryTypeId="5" PostId="10833" RevisionGUID="f4762823-3454-4a41-885d-7229a51f00b2" CreationDate="2011-01-09T18:53:21.180" UserId="3579" Comment="added 132 characters in body" Text="I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed chocolate molds and the like.  Are there any real vegetarian substitutes here, or only relatively weak alternatives?&#xD;&#xA;&#xD;&#xA;The primary subsitite I've used is agar-agar.  Some others are suggested [here][1], but I have no experience with them.  (A good comment below suggests that is not the best link b/c all the non-agar substitutes listed at this link are just thickeners.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/199.htm" />
  <row Id="22342" PostHistoryTypeId="2" PostId="10881" RevisionGUID="e4af9fcd-0942-4a17-8178-478e37decb64" CreationDate="2011-01-09T21:13:29.507" UserId="3893" Text="There are a few factors that can cause any dough to be dense. &#xD;&#xA;&#xD;&#xA;First, your proof (or rise) may happen at too warm of a temperature. Cool rises help form gas bubbles in the dough as the yeast converts sugars to gas and alcohol.&#xD;&#xA;&#xD;&#xA;Second, any gas produced during a rise may be expelled when you roll it out, so it's often suggested to not use a rolling pin on pizza dough, rather press it by hand into the shape you want and then let it rest.&#xD;&#xA;&#xD;&#xA;Third, cooking temperatures greatly affect the spring of the dough in the oven. Cook on as high a temperature as you possibly can to cause the maximum amount of yeast activity before it dies from the temp.&#xD;&#xA;&#xD;&#xA;[Jeff Varasano has an extremely in-depth look into New York-style pizza doughs][1] if you have the time and are interested. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.varasanos.com/PizzaRecipe.htm" />
  <row Id="22343" PostHistoryTypeId="2" PostId="10882" RevisionGUID="536e1ec5-6c11-4fc7-899b-23e5bedc66e3" CreationDate="2011-01-09T22:20:49.297" UserId="67" Text="You really need the dough to double in size for it to not be overly tough.&#xD;&#xA;&#xD;&#xA;30 min *might* be enough time under some conditions, but it's not always; if you're in a rush, you might be better off making a biscuit dough rather than a yeast dough.&#xD;&#xA;&#xD;&#xA;To ensure a good rise, I'd recommend the following:&#xD;&#xA;&#xD;&#xA;1. Make sure to use warm water.  I run the hot tap 'til it feels a little warmer than body temperature.  (I check it against the inside of my wrist).&#xD;&#xA;2. If using a metal bowl, pre-warm it by filling it with hot water, then dumping it out.&#xD;&#xA;3. Proof the yeast to make sure it's active -- Add the yeast to the warm water (possibly with a little flour or sugar) and wait 'til it foams up before adding the rest of the flour and other ingredients (especially the salt)&#xD;&#xA;4. Allow to rise in a warm, but not *too* warm place.  Sometimes, a low oven is *too* warm and will kill the yeast.  In the summer, I leave it in a sunny place, in the winter, I put it on top of my radiator.  If you don't have radiators, but you have an electric heating pad with a low setting, you might try that.  Rather than turning on the oven, you can also put it in there, but rather than heat the oven, boil some water separately, and put it in the oven and pour it into a shallow tray to add some thermal energy.&#xD;&#xA;&#xD;&#xA;If the dough has doubled, and it's still coming out too tough for your liking, you can try:&#xD;&#xA;&#xD;&#xA;1. Add some oil (olive oil or neutral flavored oil) to the dough.  Try a tablespoon or two.  Add it before adding in the water, and just mix in what water you need for it to form a dough.&#xD;&#xA;2. Switch to an all-purpose rather than a bread or strong flour, or a blend.  (or a blend of whole wheat and bread/strong flour)" />
  <row Id="22344" PostHistoryTypeId="5" PostId="10878" RevisionGUID="6d9728dc-01d3-4ba6-8ae1-8d487ab7482c" CreationDate="2011-01-09T22:57:30.657" UserId="1163" Comment="(spelling: spinich -&gt; spinach)" Text="You'll likely do better first trying a recipe, and see how it comes out and we can tell you how to adjust it for your preferences, but a few things to consider when making meatloaf:&#xD;&#xA;&#xD;&#xA;* Don't squish the meat or work it too much while you're mixing it; you'll end up with a rather dense meatloaf.  (unless of course you like that sort of thing).&#xD;&#xA;&#xD;&#xA;* Some people prefer on fattier grinds of meat for a 'juicier' meatloaf ... I personally go with 85/15 or fattier.&#xD;&#xA;&#xD;&#xA;* Mixing types of fat with different melting characteristics will also change the texture; for this reason, some recipes call for adding pork sausage, or a blend of ground pork, beef and veal.&#xD;&#xA;&#xD;&#xA;* Vessel is important -- some people will cook their meatloaf in a loaf pan; personally, I like a little crust on mine, but because of the grease that comes off during baking, I use a broiler pan.&#xD;&#xA;&#xD;&#xA;* Shape will affect the crust and cooking time -- a larger cross-section will need a longer cooking time, but the top may crust up too much; you can either tent with foil while cooking, coat with a glaze, top with bacon strips, etc.&#xD;&#xA;&#xD;&#xA;* Mixing the meat while chilled will keep the meatloaf less dense, but allowing it to warm up before cooking will allow it to cook more evenly.  (so the outside isn't overcooked while the middle's still cold; especially important if you're not going with a glaze or similar)&#xD;&#xA;&#xD;&#xA;* Almost any vegetables can be added as a filler, if you pre-cook them to soften and remove most of their moisture so they're not overly wet.  Onions, bell pepper, carrots, cellery, dark greens (spinach, chard, etc), summer squash (eg. zucchini, yellow squash) all work well.&#xD;&#xA;&#xD;&#xA;* To speed up cooking time, or if you're living alone and know you won't eat the whole thing, consider making smaller loaves.  You can even make it in a burger patty size &amp; shape for individual servings." />
  <row Id="22347" PostHistoryTypeId="2" PostId="10883" RevisionGUID="a72d7787-98ce-490c-84de-fee67172af67" CreationDate="2011-01-10T00:01:41.500" UserId="1612" Text="How would one go about doing this?  Is it safe to freeze?" />
  <row Id="22348" PostHistoryTypeId="1" PostId="10883" RevisionGUID="a72d7787-98ce-490c-84de-fee67172af67" CreationDate="2011-01-10T00:01:41.500" UserId="1612" Text="Preserving Home Made Pasta" />
  <row Id="22349" PostHistoryTypeId="3" PostId="10883" RevisionGUID="a72d7787-98ce-490c-84de-fee67172af67" CreationDate="2011-01-10T00:01:41.500" UserId="1612" Text="&lt;pasta&gt;&lt;food-preservation&gt;" />
  <row Id="22350" PostHistoryTypeId="2" PostId="10884" RevisionGUID="aedb6e80-bbdd-415f-90f8-4484a55e423e" CreationDate="2011-01-10T01:13:34.550" UserId="1816" Text="Yes, it is safe to freeze.  You want to freeze in a quantity you can eat or in a way you can get it to a quantity you can eat in a single portion.  I often dry mine then freeze." />
  <row Id="22351" PostHistoryTypeId="2" PostId="10885" RevisionGUID="f51a3352-7f81-43e1-b56d-688a90e03b8e" CreationDate="2011-01-10T02:51:38.040" UserId="67" Text="This might be considered off-topic, but thought it was worth asking, as I have no idea where else to ask --&#xD;&#xA;&#xD;&#xA;I'm trying to make something forcibly eject from a cake.  I've done some testing with a can of reddi whip, and I've found that I can get decent distance by restricting the size of the opening.  But I'm debating on getting my own whipper, thinking that I can then tint the results, but that I might also be able to charge it more than once to get a more forceful ejection.&#xD;&#xA;&#xD;&#xA;Are there any problems with over-charging a canister?   In the response to the question about [ragged peaks from a whipped cream dispenser][1], one of the responses said it might be from over-charging the container, so I'm a little concerned.  (not that much, as it just needs to shoot out, being pretty isn't necessary, so ragged peaks aren't an issue; the whole thing turning to butter and clogging the canister or being inedible would be)&#xD;&#xA;&#xD;&#xA;(I also assume there's a safety margin so it's not an explosion issue if I only double or triple charge it... I seem to remember my mom once double-charging one, when it didn't dispense, only to find out she had clogged it up with home-grated nutmeg; there wasn't an explosion 'til she tried taking the lid off)&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10693/why-does-whip-cream-dispenser-sometimes-produce-ragged-cream" />
  <row Id="22352" PostHistoryTypeId="1" PostId="10885" RevisionGUID="f51a3352-7f81-43e1-b56d-688a90e03b8e" CreationDate="2011-01-10T02:51:38.040" UserId="67" Text="Overpressurizing a cream whipper?" />
  <row Id="22353" PostHistoryTypeId="3" PostId="10885" RevisionGUID="f51a3352-7f81-43e1-b56d-688a90e03b8e" CreationDate="2011-01-10T02:51:38.040" UserId="67" Text="&lt;equipment&gt;&lt;whipped-cream&gt;" />
  <row Id="22354" PostHistoryTypeId="5" PostId="10876" RevisionGUID="6e242035-ee78-4c87-b110-13d7102b7c28" CreationDate="2011-01-10T03:41:04.677" UserId="1236" Comment="added 6 characters in body" Text="We're currently using &#xD;&#xA;&#xD;&#xA;- 500g strong flour&#xD;&#xA;- 1tsp salt&#xD;&#xA;- 1tsp yeast&#xD;&#xA;- 325ml water&#xD;&#xA;&#xD;&#xA;This produces a usable / edible dough, but we're finding it very &quot;dense&quot; or &quot;heavy&quot;. It's very filling when eaten, and has little to no air pockets. It's pretty hard work eating it, even when made thin.&#xD;&#xA;&#xD;&#xA;How can we alter the dough to make one with more air? A lighter, easier to eat dough. " />
  <row Id="22355" PostHistoryTypeId="2" PostId="10886" RevisionGUID="a8be246b-3861-4b8b-a581-045c0d2f0217" CreationDate="2011-01-10T04:13:46.057" UserId="41" Text="Charging a whipper two or three times is definitely not going to make it explode; for certain lower-density preparations you're *supposed* to charge it twice, but even if that weren't the case, consider that one of the chargers holds only a fraction of the volume of the whipper itself (8 g, to be exact), so if the chargers don't undergo explosive decompression then it's definitely not going to happen to the whipper.&#xD;&#xA;&#xD;&#xA;As for it possibly turning into butter, that's a more realistic possibly depending on what you're putting inside it.  I can't verify whether or not it happens with cream since I've never tried it and probably never will; I wouldn't recommend it, since whipped cream gets very dense to begin with.&#xD;&#xA;&#xD;&#xA;But honestly I think your biggest problem is going to be that *whipped cream dispensers aren't decide to dispense upward.*  The instructions are very explicit that you have to hold it upside down in order to dispense; if you hold it right side up then it's just going to vent the gas and make it impossible to get the cream out with opening it up.&#xD;&#xA;&#xD;&#xA;Simply stated, the cream is much heavier than the gas, and I believe that whippers don't actually achieve saturated vapour pressure inside.  That's why the gas will always eventually end up on top no matter how you orient the whipper; the key to getting the cream out is forcing the gas back down through the cream by depressurizing it, which is why you need to hold it upside down.&#xD;&#xA;&#xD;&#xA;So unless you want to eject it from the *bottom* of the cake, I'm sorry to say that I don't think this is going to work for you." />
  <row Id="22358" PostHistoryTypeId="5" PostId="10886" RevisionGUID="af39403e-96a1-481d-9da7-b7eb87a67e5e" CreationDate="2011-01-10T04:33:49.543" UserId="41" Comment="added 2 characters in body; added 476 characters in body" Text="Charging a whipper two or three times is definitely not going to make it explode; for certain lower-density preparations you're *supposed* to charge it twice, but even if that weren't the case, consider that one of the chargers holds only a fraction of the volume of the whipper itself (8 g, to be exact), so if the chargers don't undergo explosive decompression then it's definitely not going to happen to the whipper.&#xD;&#xA;&#xD;&#xA;As for it possibly turning into butter, that's a more realistic possibly depending on what you're putting inside it.  I can't verify whether or not it happens with cream since I've never tried it and probably never will; I wouldn't recommend it, since whipped cream gets very dense to begin with.&#xD;&#xA;&#xD;&#xA;But honestly I think your biggest problem is going to be that *whipped cream dispensers aren't designed to dispense upward.*  The instructions are very explicit that you have to hold it upside down in order to dispense; if you hold it right side up then it's just going to vent the gas and make it impossible to get the cream out with opening it up.&#xD;&#xA;&#xD;&#xA;Simply stated, the cream is much heavier than the gas, and I believe that whippers don't actually achieve saturated vapour pressure inside.  That's why the gas will always eventually end up on top no matter how you orient the whipper; the key to getting the cream out is forcing the gas back down through the cream by depressurizing it, which is why you need to hold it upside down.&#xD;&#xA;&#xD;&#xA;So unless you want to eject it from the *bottom* of the cake, I'm sorry to say that I don't think this is going to work for you.&#xD;&#xA;&#xD;&#xA;One alternative you might be able to try is to pre-whip the cream with a stabilizer or make a fondant, then put it into a hollow tube and eject the gas from the whipper into that tube.  That way you can guarantee that the &quot;liquid&quot; is actually in the path of the gas, and the gas *should* propel it upward.  I emphasize *should*; it's going to depend on the density of what you're trying to propel and how good your seal is, and you'll probably have to experiment a little." />
  <row Id="22363" PostHistoryTypeId="2" PostId="10889" RevisionGUID="1db77771-e819-4106-8992-34bc1eeaf808" CreationDate="2011-01-10T05:58:24.087" UserId="4179" Text="Pasta freezes well, if you do it right.  In fact, i know of a very famous italian restaurant in NY that freeZes their pasta and they make fresh everyday.  They cycle through new pasta every three days and they serve ALOT of pasta.  The chef dared me to tell the difference.  And he's right.  99.9% of people can't tell.&#xD;&#xA;&#xD;&#xA;To freeze, bundle into small amounts (eg wrap around or hand), enough for single servings.  Put on a tray, with a little semolina flour or cornmeal dusted underneath ( to prevent sticking).  Keep each bunch seperate, they cant touch.  Put into frezzer.  Once frozen ( few hours), transfer to a ziplock freezer bag.  It will keep for several months, but I'd eat it within one month.  &#xD;&#xA;&#xD;&#xA;To use dump straight into boiling water.  Make sure you have a big pot of water at a full boil ( because the frozen pasta will drop the temp more than unfrozen).  Stir immediately.  &#xD;&#xA;&#xD;&#xA;This works very well.... " />
  <row Id="22364" PostHistoryTypeId="2" PostId="10890" RevisionGUID="300bbaba-1e31-465c-95af-09da72b7b99d" CreationDate="2011-01-10T06:01:32.193" UserId="4179" Text="From a culinary standpoint, agar agar is usually used as the substitute for gelatin, Although its not quit the same.   Most vegetarian preparations often use agar agar.&#xD;&#xA;&#xD;&#xA;Gelatin is the consistency of jello, or runny jello if not enough is used.  It's soft.&#xD;&#xA;Agar agar firms up quite a bit more- has a rubbery texture.  Is a lot stronger, feels, less watery." />
  <row Id="22365" PostHistoryTypeId="2" PostId="10891" RevisionGUID="24d43662-250d-469f-af1d-76644c32ed47" CreationDate="2011-01-10T06:11:37.237" UserId="4179" Text="No no no no.  Bag idea.  Don't defrost on the counter.  Like a lot of people said already,   40-100 degrees exponentially causes bacteria growth.  Yes proper cooking can kill a lot of bacteria, but nothing is guaranteed.  Besides, certain types of toxins (eg spores) are produced by bacteria and aren't destroyed by heat, only way to prevent is to not allow the growth of the pathogen.&#xD;&#xA;&#xD;&#xA;Either &#xD;&#xA;A) defrost the day or two before in the fridge ( change the liquid).  The safest method.&#xD;&#xA;B) defrost in a ziplock bag in the sink.  Restaurants do this ALL the time. Meat defrosts fairly fast.  Use cold water to defrost, not hot ( same bacteria problem, plus paially cooks meat, yuck).  Just leave the sink barely running with cool / lukewarm water.  it will be defrosted in 30-60 min.  &#xD;&#xA;    &#xD;&#xA;C) microwave. Which is fairly safe, but can destroy a good cut of meat.  Not preferred&#xD;&#xA;&#xD;&#xA;A lot of food poisonings are caused by this.  Ever get an upset stomach?" />
  <row Id="22366" PostHistoryTypeId="2" PostId="10892" RevisionGUID="8ca07d98-42de-4fd1-a467-2666663be22e" CreationDate="2011-01-10T06:31:36.480" UserId="4179" Text="You've basically got it. Cold oatmeal is right too.&#xD;&#xA;&#xD;&#xA;Two main things to consider.  And they're both related to control.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;The act of grinding meat hugely increases the surface area.  This is a problem since &#xD;&#xA;Bacteria and pathogens are now spread throughout the product, and have lots of surface area to grow on.  &#xD;&#xA;&#xD;&#xA;This problem gets really scary when you consider that problematic pathogens like e Coli are often spread from feces getting on meat during meat processing ( e.g. The intestines are cut open and poo gets on the meat, e coli in poo, now on meat).  These are supposed to be caught and diverted, but that doesn't always happen.  So they compensate with a wash e.g. Mild bleach solution).  Then the meat goes to a processor who makes ground beef, in a HuGe batch, 10,000 lbs all mixed up before the machines get cleaned.  The ground beef goes to distbribution and sits for a week.  You go home and eat it and get food poisoning.  Some people die.&#xD;&#xA;&#xD;&#xA;That's why usda recommends cooking your burger until 165- to kill everything. &#xD;&#xA;&#xD;&#xA;Think this doesn't happen?  Go look up and see how often you get ground beef recalls.  Often for e coli, in HUGE batches.  Its scary.&#xD;&#xA;&#xD;&#xA;You can buy meat thats not produced by the big boys, but you still have a potential problem.&#xD;&#xA;&#xD;&#xA;By ensuring that the beef is ground recently, you're giving yourself a better chance of &quot;cleaner&quot; product.&#xD;&#xA;&#xD;&#xA;This also dramatically affect a quality, oxidation and flavor.  Fresh hamburger is 100x better within 24 hours.  4 days later and it turns grey. 7 days started turning green and sour.&#xD;&#xA;&#xD;&#xA;Fresher is better.  Exponentially better.  You don't have to grind yourself, but if you're assured at its been ground that morning that helps a lot.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;This affects two things&#xD;&#xA;A) growth of bacteria and pathogens.  &#xD;&#xA;    " />
  <row Id="22367" PostHistoryTypeId="2" PostId="10893" RevisionGUID="feeded10-913c-4069-9ff5-e8387553cfcb" CreationDate="2011-01-10T06:41:36.683" UserId="4179" Text="Yes, pink salt is often used in food preparations.  Sodium nitrite is the chemical name.&#xD;&#xA;Be careful here, there are some nasty uses for the other forms of the chemical.&#xD;&#xA;&#xD;&#xA;you can order it online, usually in quantities far more than you would ever need at home.  It is hard to find, but not terribly expensive.&#xD;&#xA;&#xD;&#xA;Yes you can omit it from your preparations. But the final result is never quit the same.  Th texture and Colour is dramatically different.  Unappealing without it.   Flavour can also be affected.  In my experience, without is yourv preparation tastes more like &quot;cooked meat&quot; and with it it tastes like &quot;deli meat&quot;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22368" PostHistoryTypeId="2" PostId="10894" RevisionGUID="014f634e-0d79-4c51-9f25-672d62e81bb1" CreationDate="2011-01-10T06:46:25.430" UserId="4179" Text="As mentioned above, sugar has its own preservation qualities.  &#xD;&#xA;&#xD;&#xA;But don't dismiss the effect of sugar on our buds.&#xD;&#xA;&#xD;&#xA;Sugar balances out the acidity from the vinegar.  It's part of the reason why carbonic acid is added to colas.&#xD;&#xA;&#xD;&#xA;Flavones are complex things.  A little bit of sweetness with acidity works wonders. Different acids and different types of sugars adds huge layers of complexity." />
  <row Id="22369" PostHistoryTypeId="2" PostId="10895" RevisionGUID="878ebea7-f983-44e1-92c0-16144a19ff92" CreationDate="2011-01-10T06:53:49.900" UserId="4179" Text="Fresh garlic and dried garlic aren't the same thing (culinarily).&#xD;&#xA;&#xD;&#xA;The 3 to 1 ratio often works with dried strong smelling herbs - like thyme and Rosemary.&#xD;&#xA;&#xD;&#xA;Dried garlic is certainly convenient, but has a on dimensional quality to it.&#xD;&#xA;Fresh garlic is... Reactive.  &#xD;&#xA;&#xD;&#xA; It changes by the way you prepare it:  a mince tastes/ smells different from a slice, mashed in a mortar&amp; pestle&#xD;&#xA;&#xD;&#xA;It changes by the way you cook it: roast, fry, steam, sauté, boil in milk, boil in water&#xD;&#xA;&#xD;&#xA;It changes with time:  used a la minute, an hour from now, in the fridge after a week, covered in oil after a month.&#xD;&#xA;&#xD;&#xA;A lot of this has to do with oxidation, the interaction with cut garlic and oxygen.&#xD;&#xA;&#xD;&#xA;dried garlic has none of these nuances, they've all been stripped from the production process.&#xD;&#xA;&#xD;&#xA;But it certainly is convenient." />
  <row Id="22370" PostHistoryTypeId="2" PostId="10896" RevisionGUID="bda7010a-3d4f-4752-b129-695f93d41f50" CreationDate="2011-01-10T07:04:15.003" UserId="4179" Text="Bad idea....  &#xD;&#xA;This is one of the major causes of food poisoning, in homes and in restaurants.  And people have no idea, in fact in know people who have a bottle of garlic in oil in the fridge thats been around for a year... They really should throw it out. &#xD;&#xA;&#xD;&#xA;My understanding is that the low fridge temperatures don't stop the growth, just slows it down. The botulism can still grow.  Besides, what happens when they take it out and leave it on the counter for a few hours and put it back in the fridge.  And then repeat a few dozen times.  If any Water were to get in there...say from a just rinsed spoon...&#xD;&#xA;&#xD;&#xA;You cant detect botulism by smell, or sight.  You just get sick.&#xD;&#xA;&#xD;&#xA;Yes it does need moisture, the flakes and oil might be safer than the alternative, but this is a big problem that most people dont realize...&#xD;&#xA;&#xD;&#xA;People really should be chopping fresh garlic regularly, or at least throwing out garlic oils every few weeks... ( from the fridge)&#xD;&#xA;" />
  <row Id="22371" PostHistoryTypeId="2" PostId="10897" RevisionGUID="9b087648-a042-4825-8931-18e3d2639f8c" CreationDate="2011-01-10T07:07:26.497" UserId="4179" Text="Restaurants often cook this way.  &#xD;&#xA;Cook ingredients separately, to carefully control each cooking time/ process.&#xD;&#xA;&#xD;&#xA;If you want to meld flavones use chicken stock for the risotto, or a vegetable stock for deglazing chicken. &#xD;&#xA;&#xD;&#xA;Add it all together at the end. " />
  <row Id="22372" PostHistoryTypeId="2" PostId="10898" RevisionGUID="7051606a-9a51-477e-9da3-b8a6d72fb266" CreationDate="2011-01-10T07:10:28.113" UserId="4179" Text="They're not the same. &#xD;&#xA;&#xD;&#xA;The amount of &quot;heat&quot; experienced is also different based on a number of factors.  &#xD;&#xA;E.g. When did you add the pepper?&#xD;&#xA;     How much fat is there in the dish to carry more of the heat (think chili oil).&#xD;&#xA;     Whats the serving temperature&#xD;&#xA;     Are there any milk prouducts in the dish( tempers the heat)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;You really have to taste and adjust." />
  <row Id="22373" PostHistoryTypeId="2" PostId="10899" RevisionGUID="6049bce5-e997-4434-8604-65d7c95ebe5d" CreationDate="2011-01-10T07:23:50.813" UserId="4179" Text="It's a little more complicated to ask how much.&#xD;&#xA;&#xD;&#xA;Different people have different palates, depending on what they're used to.&#xD;&#xA;&#xD;&#xA;But more importantly salt doesn't just make stuff taste good.  We shouldn't jut sprinkle it on the end of a dish.  Otherwis the dish just tastes... Salty&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Salt affects the water balance in the cells,  it can plump up moisture ( brining a turkey- brings in other flavour,  and it can remove moisture ( salting sautéed mushrooms extracts more water, creating more browned / flavorful mushrooms.&#xD;&#xA;&#xD;&#xA;We really should season as we go.  Salt a little at various stages of your cooking.  Err on the side of caution.   And season at the end- to taste.  The idea is that you shouldn't have add too much salt to get it right.  &#xD;&#xA;&#xD;&#xA;You'll end up with a much tastier, more complex flavor profile.  And you'll likely use less salt as well.&#xD;&#xA;&#xD;&#xA;Unfortunately, there isn't much replacement for experience in this area.  With experience, you know exactly how much salt to use, which type of salt, at which time.  Practice and screw it up a lot.  In the interim, just keep trying&#xD;&#xA;&#xD;&#xA;General rules though:&#xD;&#xA;Foods served cold need more salt.  A properly seasoned hot dish will be under seasoned when cold&#xD;&#xA;&#xD;&#xA;Starches absorb salt - potato salad needs to be salty, the next day it will be less salty&#xD;&#xA;       Or potatoes in a stew will suck out the salt,  you'll need to reseason&#xD;&#xA;&#xD;&#xA;For these reasons, chefs always season their mise en place, then when  finishing the dish, alwfays check the seasoning.&#xD;&#xA;" />
  <row Id="22374" PostHistoryTypeId="2" PostId="10900" RevisionGUID="ae7f388a-9caf-4081-be63-257b48078cbe" CreationDate="2011-01-10T07:29:24.283" UserId="4179" Text="You should always wash well.&#xD;&#xA;&#xD;&#xA;Cut a bit off then end, and You should also peel a few layers away.&#xD;&#xA;This gets rid of the black spots, dry leaves, dirt and any pesticides or chemicals.&#xD;&#xA;The sprouts you cook should be clean, green and squeaky&#xD;&#xA;&#xD;&#xA;Cabbages and such peel well, you can get any chemical pesticides off them easy.  " />
  <row Id="22375" PostHistoryTypeId="2" PostId="10901" RevisionGUID="949145bc-9123-44da-a4e1-f4b329f5805a" CreationDate="2011-01-10T07:34:40.317" UserId="4179" Text="Keller wasn't implying that vinegar (and acids) is a substitute, just that it can be used to make things taste better- or more complex.&#xD;&#xA;&#xD;&#xA;Sweetness and bitterness can also be used in this way.&#xD;&#xA;&#xD;&#xA;We have taste buds for different kinds of things.  When we taste these things we salivate more, this gives us enzymes that immediately react with the food ( to digest it), breaking down sugars and such.  &#xD;&#xA;&#xD;&#xA;The added moisture also makes us think the food is more moist ( think the squirt of saliva you get from eating a juicy salty cut of steak).  &#xD;&#xA;&#xD;&#xA;The moisture also dissolves more water soluble flavours, making us taste more of the food.  Hence the food is tastier- a flavor enhancer." />
  <row Id="22376" PostHistoryTypeId="2" PostId="10902" RevisionGUID="c5fed9dc-9d28-4ec5-9571-5a9edc93e279" CreationDate="2011-01-10T11:03:11.960" UserId="641" Text="Salt to taste. As others have written. Add a pinch of salt. Stir. Wait. Taste. Repeat.&#xD;&#xA;&#xD;&#xA;I use very little salt for myself, so my rule of thumb is that when I start **tasting it's salty**, I'm done. My wife need far more salt than that.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22377" PostHistoryTypeId="6" PostId="556" RevisionGUID="45a5500c-e223-4deb-b073-623e6e143a32" CreationDate="2011-01-10T14:09:37.933" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;salt&gt;&lt;spices&gt;" />
  <row Id="22378" PostHistoryTypeId="2" PostId="10903" RevisionGUID="5327e128-c831-4277-8f7b-f945365fe0c1" CreationDate="2011-01-10T15:09:54.873" UserId="4179" Text="It's hard to initially judge the freshness of ground beef by looking for color. &#xD;&#xA;Very fresh ground beef is red-purple.  The plastic wrap they use in grocery stores is oxygen permeable- that is oxygen can get through.  This means that a few hours later, the part of the ground beef that is exposed will turn that bright red (oxymyoglobin) that we associate with fresh meat.&#xD;&#xA;&#xD;&#xA;The inside will still be that deeper purple red color.  The color difference can make people think that fresh ground beef has spoiled, when in fact it's fine.  In fact, if you open s package and expose the purple- red meat to air, it will change to a bright red color.&#xD;&#xA;&#xD;&#xA;Note that this is different from slightly older meat.  As the meat starts to age the myoglobin changes to metmyoglobin, which is grey- brown in color.  This doesn't indicate that the meat has spoiled, but does have an unappealing color when raw. It doesn't effect the cooked product- it cooks the same.&#xD;&#xA;&#xD;&#xA;Meat that is really old often is grey or grey green.  That is an indicator of age &amp; long exposure to light- oxygen.  Steer clear.&#xD;&#xA;&#xD;&#xA;In general, color isn't a good indicator.  &#xD;&#xA;It is better to use your nose and smell for sourness, or feel for a tacky or slimy texture.  If you detect shy of these, pass.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Besides, bacteria and other pathogens can harm far before the ground beef gives you signs of spoilage.  You should be careful and always buy the freshest possible product.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;These changes also happen in frozen meat.  Proper wrapping can minimize exposure to oxygen,&#xD;&#xA;" />
  <row Id="22379" PostHistoryTypeId="2" PostId="10904" RevisionGUID="e0b55b3b-c7ac-4813-bed5-a6ff217a6d01" CreationDate="2011-01-10T15:18:12.057" UserId="4179" Text="The solanine is found in the green skin and also highly concentrated in the eyes, which form sprouts.  &#xD;&#xA;&#xD;&#xA;Solanine is highly toxic, but is usually found in really small quantities.  You would have to eat a lot of it to kill you.  But it's still probably not a good idea to eat in general.&#xD;&#xA;&#xD;&#xA;Toss any crazy sprouting potatos out, learn the proper way to store them.  You wont have that problem...." />
  <row Id="22380" PostHistoryTypeId="2" PostId="10905" RevisionGUID="f7e9a393-5c48-486a-94cf-0adfe7a7e3e2" CreationDate="2011-01-10T15:24:08.430" UserId="4179" Text="Rinse the salsify first before using, that will help.&#xD;&#xA;Use a sharp peeler. Ive found that dull peelers create a lot more sap.&#xD;&#xA;&#xD;&#xA;as soon as you have peeled it, drop the salsify into acidulated water ( water + lemon juice).  The acids help prevent the color change that occurs.  &#xD;&#xA;&#xD;&#xA;Also wipe up the area with a damp cloth as you work.  This will keep things clean and prevent your hands and everything you touch getting tacky." />
  <row Id="22381" PostHistoryTypeId="2" PostId="10906" RevisionGUID="640287eb-7ed7-4d5b-ab4d-3f01fdd5d56e" CreationDate="2011-01-10T15:28:16.850" UserId="3852" Text="I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix.  The ice-cream is great right out of the maker, but once I put it in the freezer to firm up a bit it becomes very dense.  &#xD;&#xA;&#xD;&#xA;Is it a matter of running the maker longer? making smaller batches?&#xD;&#xA;&#xD;&#xA;Thanks for the suggestions" />
  <row Id="22382" PostHistoryTypeId="1" PostId="10906" RevisionGUID="640287eb-7ed7-4d5b-ab4d-3f01fdd5d56e" CreationDate="2011-01-10T15:28:16.850" UserId="3852" Text="Making airer icecream" />
  <row Id="22383" PostHistoryTypeId="3" PostId="10906" RevisionGUID="640287eb-7ed7-4d5b-ab4d-3f01fdd5d56e" CreationDate="2011-01-10T15:28:16.850" UserId="3852" Text="&lt;equipment&gt;&lt;ice-cream&gt;" />
  <row Id="22384" PostHistoryTypeId="2" PostId="10907" RevisionGUID="f99b15cd-2015-4aab-9309-e20918a67fc1" CreationDate="2011-01-10T15:32:20.260" UserId="4179" Text="You can stick a. Pizza stone in the oven on a self clean mode.  The super high heat of the cleaning cycle will burn off 90% of stuck food. Dont put it on a rack though, just put on the bottom.   The racks get destroyed in the cleaning cycle.&#xD;&#xA;&#xD;&#xA;Ceramics do just fine in high heat, thats how they make your plates and cups, by firing them in high heat.  Just make sure you don't expose the stone to temperaturge extremes, let it cool down by itself.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;And yes, don't use soap on a stone.  The porous nature of the stone will suck up the soap and is impossible to get out." />
  <row Id="22385" PostHistoryTypeId="2" PostId="10908" RevisionGUID="fbd29fb2-3c78-4f20-acad-24b856567f84" CreationDate="2011-01-10T15:37:45.947" UserId="4179" Text="Basically, no.&#xD;&#xA;&#xD;&#xA;Ceramic is super hard, harder than sharpening steels, and most sharpening stones.&#xD;&#xA;&#xD;&#xA;I guess diamond is harder, and you probably could sharpen on a diamond stone or diamond sharpening steel.  But thats a very tricky skill to master, and a very delicate operation, not for the unskilled hand.&#xD;&#xA;&#xD;&#xA;The whole point in buying a ceramic knife is that you don't have to sharpen.  With proper care ( e.g. Dont drop) it should last you a lifetime for home use." />
  <row Id="22386" PostHistoryTypeId="2" PostId="10909" RevisionGUID="74c69c83-c1c9-4209-8d74-dc82f2c1c4ae" CreationDate="2011-01-10T15:42:30.247" UserId="4179" Text="Sheaths are great, especially when transporting knives.&#xD;&#xA;&#xD;&#xA;Just remember to COMPLETELY dry your blades before putting them in a sheath- otherwise they may rust.  And yes, i've even had a four star heckle, made from stainless steel, get a few rust spots from moisture.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22387" PostHistoryTypeId="2" PostId="10910" RevisionGUID="1a7bdfe4-5993-4673-95b0-6a9efdfd8f78" CreationDate="2011-01-10T16:04:36.117" UserId="4179" Text="The pervasive belief is that we should hold hold the knife with our index finger on the bolster - the part between the handle and the blade.  Many people choke up on the handle to get a better feel for the knife, to &quot;control&quot; it better.  the feeling is much more pronounced when you use a bigger knife and is common even with experienced cooks. &#xD;&#xA;&#xD;&#xA;This however, is NOT the preferred technique.  it commonly taught to compensate for lack of skill / comfort with a knife.  This is fine in the beginning, but you get stuck with this grip and it's very difficult to unlearn.  It's far better to stick with the uncomfortable grip and with time you'll get comfortable with it. &#xD;&#xA; &#xD;&#xA;the proper grip is the naturally assumed one: grip the handle like you would a stick.  it should feel comfortable in your hand, but will likely feel a little loose - with a lot of looseness in the wrist.  That's actually a good thing - when you become more comfortable with a blade you'll cut at different angles and directions - you'll need the flexibility in your wrist. &#xD;&#xA;&#xD;&#xA;situations that you can't use the &quot;choked up&quot; grip: &#xD;&#xA;a)  if you use any other knife than a chefs knife or cleaver - boning knives, slicing knives, serrated blades, paring knives don't have a large bolster for you to grab onto.  you will have to use the traditional (proper) grip anyways&#xD;&#xA;&#xD;&#xA;b) some chefs knives, and slicing knives have a very short (height) blade.  if you use the choked up grip, your index finger is very close to corner of the blade and you CAN cut yourself.  This is also a problem when you sharpen your chefs knife a lot, and the blade gets shorter&#xD;&#xA;&#xD;&#xA;c) the callous.  a lot of chefs think you have to earn your callous - a sign of an accomplished cook.  that callous is formed from the hard heel of the blade rubbing against your finger.  with the proper grip - you don't get a callous. its much easier on your hands&#xD;&#xA;&#xD;&#xA;the callous is not only unsightly and unpleasant, for those who cook ALOT it can become a problem.  the callous can become so dry and hard that it splits and doesn't easily heal.  this is not only very painful, but susceptible to infection in the dirty environment of the kitchen&#xD;&#xA;&#xD;&#xA;d) difficult to chop something hard.  sometimes impossible since the heel of the blade smashes into your finger.  with the proper grip you can chop / smash things easily. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;if you use the right grip from the beginning - you'll have fewer problems down the road.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="22388" PostHistoryTypeId="2" PostId="10911" RevisionGUID="b7514575-2df5-445a-a54b-a0df86b9cea7" CreationDate="2011-01-10T16:11:40.163" UserId="3994" Text="Soak (and rinse) beans to remove the phytic acid in their skins which block mineral absorption in the human body." />
  <row Id="22389" PostHistoryTypeId="2" PostId="10912" RevisionGUID="a9ee44aa-c2d0-4a72-af30-57c1d354b7db" CreationDate="2011-01-10T16:13:53.577" UserId="4179" Text="you can only hone a knife against something harder than itself.  steel on steel isn't such a good idea, the edges are so thin that you'll damage the edge.&#xD;&#xA;&#xD;&#xA;ceramic (like plates), glass, and stone are all harder than your blade, but difficult to use as a sharpening tool (although it can be done) &#xD;&#xA;&#xD;&#xA;i'll validate that home cooks don't punish their knives through proper use as much as professional chefs do, but they still will need to sharpen their blades eventually. honing will keep the blade &quot;sharp&quot; in the interim and restore a dull blade to a sharp state.   it's when you hone a blade and it's no longer sharp than you have to get the blade re-sharpened properly - not an easy task. (and another topic)&#xD;&#xA;&#xD;&#xA;purchase a steel and learn to use it.  it's one of the most valuable skills in the kitchen (and underused).  it doesn't even have to be expensive, even a $20 steel can do wonders to a $150 knife.&#xD;&#xA;&#xD;&#xA;NOTE: even a factory edge can be made to be sharper through careful sharpening / honing techniques.   " />
  <row Id="22390" PostHistoryTypeId="2" PostId="10913" RevisionGUID="64d10b57-baf3-469c-a140-1161941f76b0" CreationDate="2011-01-10T16:20:27.063" UserId="4179" Text="good answer kevins&#xD;&#xA;&#xD;&#xA;i completely agree. &#xD;&#xA;gyuto and french chef's knives are basically interchangeable (for use).  eastern vs western styled blades.  the main difference is in feel and small construction details, which aren't that relevant for use but very relevant for sharpening.&#xD;&#xA;&#xD;&#xA;in general, western styled chefs knives are a little easier to rock with.  you can get a nice circular motion going. you just have to adjust your technique a little.  it's a comfort thing&#xD;&#xA;&#xD;&#xA;one thing to note though - about santoku knives. they are also used interchangeably with chefs knives, EXCEPT when cutting hard things like squash or potato.  it's the fact that the blade is flat on one side and beveled (angled) on the other.  one side will push on the product while the other doesn't.  this means that the cut will turn towards one side, usually to the left.  this is important since you can easily cut yourself (left fingertips) because the knife has a tendency to cut to the left - which is VERY pronounced with hard products.&#xD;&#xA;&#xD;&#xA;be careful!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22391" PostHistoryTypeId="2" PostId="10914" RevisionGUID="5df18b4f-7851-4016-8b66-c9ba4b4dc5e8" CreationDate="2011-01-10T16:23:55.220" UserId="4179" Text="really rough stones (used for tools) aren't suitable for knives.  they can be used to remove chips, but really require a skilled hand to not damange the knife. &#xD;&#xA;&#xD;&#xA;most knives are sharpened with japanese waterstones (most easily available &amp; cheap). you'll do most of your sharpening with something around a 1500 grit. &#xD;&#xA;&#xD;&#xA;if you want a real fine edge (e.g. for sushi) you can use a 4000 or even 6000 grit for polishing.  but that's what it does, polish to a mirror finish - for smoothness.  you won't be removing much material with a stone that fine.  usually used for finishing / honing only. &#xD;&#xA;" />
  <row Id="22392" PostHistoryTypeId="2" PostId="10915" RevisionGUID="90306f80-a1ee-4dc8-a77f-c67c8e0f121b" CreationDate="2011-01-10T16:28:41.843" UserId="4179" Text="dmckee is right - that you can use a rod &amp; file to fix  - but that's a HUGE pain and very difficult to do.   not preferred unless absolutely necessary.&#xD;&#xA;&#xD;&#xA;michael has a point, that some electric sharpeners allow you to hone serrated edges.  this is because those machines use a flexible rubber wheel on the honing stage.  this doesn't correct misaligned teeth though.  it will help. &#xD;&#xA;&#xD;&#xA;you CAN use a stone to re-align the flat side, if your teeth are bent on that side, that can also help - but again, requires great care and skill.&#xD;&#xA;&#xD;&#xA;the best solution is to NOT damage the teeth to begin with.  don't cut on glass / stone.  use a knife block or store the serrated blade in a sheath.  don't EVER dump the blade in with other knives, the teeth are easily damaged. &#xD;&#xA;&#xD;&#xA;if you take care of it, a serrated blade will last you a lifetime." />
  <row Id="22393" PostHistoryTypeId="2" PostId="10916" RevisionGUID="7adb6b04-0e22-4e3e-93c6-e7ad40a7183d" CreationDate="2011-01-10T16:31:54.727" UserId="4179" Text="the heat and water absolutely destroy wood handles.  i can't think of a faster way of ruining a good knife with a wood handle.&#xD;&#xA;&#xD;&#xA;dishwashing agents also corrode metal - including stainless steel. i've had good knives get pitted from bits of dishwashing powder stuck to it.  the problem is especially bad for carbon steel knives.&#xD;&#xA;&#xD;&#xA;don't do it - wash by hand.&#xD;&#xA;" />
  <row Id="22394" PostHistoryTypeId="2" PostId="10917" RevisionGUID="2dd2bafe-ff63-4610-a259-b60b59ae4914" CreationDate="2011-01-10T16:39:14.623" UserId="4179" Text="what about beating it in a mixer before putting in in the ice cream maker? you just want to introduce air into the mixture. &#xD;&#xA;&#xD;&#xA;the best ice cream makers agitate the mixture and scrape frequently, thus air gets incorporated into the mixture as it freezes.&#xD;&#xA;" />
  <row Id="22395" PostHistoryTypeId="2" PostId="10918" RevisionGUID="04fb4825-2a47-49d0-8933-2e08eb3b7a81" CreationDate="2011-01-10T16:43:01.670" UserId="4179" Text="the big problem is that your home freezer is too cold.  natural ice creams are a combination of small frozen ice crystals, fat, sugar and water.  the sugar and fat lower the freezing point of the water, but it's still a semi-liquid mixture.&#xD;&#xA;&#xD;&#xA; When you stick the mixture in the freezer, you lower the freezing point and freeze the whole thing solid.  &#xD;&#xA;&#xD;&#xA;you'll notice that ice cream shops serving freezers' aren't bone chilling cold...there's a reason for that.&#xD;&#xA;&#xD;&#xA;you can try raising the temp of your freezer.&#xD;&#xA;&#xD;&#xA;you'll notice if you let the ice cream thaw a little and then mix it up, it'll be a more palatable texture. " />
  <row Id="22396" PostHistoryTypeId="2" PostId="10919" RevisionGUID="3430787b-586e-4fd7-890b-2319492ab569" CreationDate="2011-01-10T16:46:04.973" UserId="4179" Text="good quality sausages don't contain sodium nitrite. &#xD;&#xA;&#xD;&#xA;you can tell, because it looks like ground up meat in a sausage stuffing. &#xD;&#xA;the &quot;processed&quot; meats you're referring to have a different texture &amp; color - think hot dog or deli-meat (pink). &#xD;&#xA;&#xD;&#xA;mechanically process is very different from chemically processed.  nutritionally, you want to steer clear of the chemically processed (preservatives &amp; sodium nitrite). " />
  <row Id="22397" PostHistoryTypeId="4" PostId="10906" RevisionGUID="60a55697-69b3-4c54-b71c-79c4d4ae1c98" CreationDate="2011-01-10T19:57:21.567" UserId="3348" Comment="fixed typo/spelling error in Title" Text="Making airier icecream" />
  <row Id="22398" PostHistoryTypeId="2" PostId="10920" RevisionGUID="aeedb82c-b2ad-4635-a507-f93136fe2168" CreationDate="2011-01-10T20:53:49.893" UserId="201" Text="The reasons for soaking beans have been debunked by a number of chefs/cooks, including:&#xD;&#xA;&#xD;&#xA;* [Steven A. Shaw ][1] on eGullet (referenced by [ThePauperedChef][2])&#xD;&#xA;* [Alton Brown][3] covered the topic on Good Eats a few seasons ago&#xD;&#xA;&#xD;&#xA;I've been making no-soak beans for years now and found no difference in gassiness, texture, or flavour. The only difference seems to be cooking time and convenience.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://forums.egullet.org/index.php?/topic/99104-no-soak-beans-in-the-oven-in-90-minutes/page__hl__beans&#xD;&#xA;  [2]: http://thepauperedchef.com/2009/06/90-minute-no-soak-beans.html&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/season3/Beans/BeansTranscript.htm" />
  <row Id="22399" PostHistoryTypeId="2" PostId="10921" RevisionGUID="c209472a-92b4-4d63-ab4f-c4a9d5be3561" CreationDate="2011-01-10T22:14:33.427" UserId="3861" Text="I have a meal planned in a few days and it calls for lemon grass.  Problem is I've been to the store a couple of times and they don't have it.  &#xD;&#xA;&#xD;&#xA;(the store is a block away and I don't feel like driving all the way to the next one to look)&#xD;&#xA;&#xD;&#xA;The dish is curry spiced noodles, basically a stir-fry.  Any suggestions?" />
  <row Id="22400" PostHistoryTypeId="1" PostId="10921" RevisionGUID="c209472a-92b4-4d63-ab4f-c4a9d5be3561" CreationDate="2011-01-10T22:14:33.427" UserId="3861" Text="Substitute for lemon grass in curry dish." />
  <row Id="22401" PostHistoryTypeId="3" PostId="10921" RevisionGUID="c209472a-92b4-4d63-ab4f-c4a9d5be3561" CreationDate="2011-01-10T22:14:33.427" UserId="3861" Text="&lt;substitutions&gt;&lt;curry&gt;" />
  <row Id="22402" PostHistoryTypeId="2" PostId="10922" RevisionGUID="3488f03e-e3b4-4d9b-8335-f7c75fb5d487" CreationDate="2011-01-10T22:43:57.610" UserId="4185" Text="I'd suggest the downsizing method I use for most things. Start with the expensive option and slowly downsize until you reach the point where you can taste the difference, then go back one step. This works for recipes and products.&#xD;&#xA;&#xD;&#xA;You could start with your original cheese and then slowly replace this with cheap cheddar until it makes a difference.&#xD;&#xA;&#xD;&#xA;My mac'n'cheese recipe uses half gruyere and half cheap cheddar and turns out really well at a reasonable price. :-)" />
  <row Id="22403" PostHistoryTypeId="2" PostId="10923" RevisionGUID="ff664165-1b2e-49b8-890b-b140501e2c13" CreationDate="2011-01-10T23:02:54.637" UserId="4184" Text="So I went to subway and saw their carrots are cutted into thin strips. I never can do this with any knives. So what is the best way to cut carrot into thin strips like a french fries?" />
  <row Id="22404" PostHistoryTypeId="1" PostId="10923" RevisionGUID="ff664165-1b2e-49b8-890b-b140501e2c13" CreationDate="2011-01-10T23:02:54.637" UserId="4184" Text="What is the best approach to cut carrot into thin strips" />
  <row Id="22405" PostHistoryTypeId="3" PostId="10923" RevisionGUID="ff664165-1b2e-49b8-890b-b140501e2c13" CreationDate="2011-01-10T23:02:54.637" UserId="4184" Text="&lt;carrot&gt;" />
  <row Id="22406" PostHistoryTypeId="2" PostId="10924" RevisionGUID="cc887053-3090-4617-928c-de42b03c458a" CreationDate="2011-01-10T23:33:31.893" UserId="3579" Text="I used to cook pastries and tarts quite a bit, and one thing that always intrigued me was how recipes vary in their treatment of citrus.  For instance, if you make a lemon tart, you can generally do the whole thing in one day and it'll set up just fine.  An orange tart like tart a l'orange seems to require the filling to set for several hours longer.&#xD;&#xA;&#xD;&#xA;Aside from obvious flavor differences between citrus fruits (lemons, limes, oranges, grapefruit, etc.) are there acidity or other variances that require different techniques to get basically the same results?  If I used limes in lemon tart recipe, would I get a lime tart?&#xD;&#xA;&#xD;&#xA;This link on [Wikipedia][1] wasn't all that helpful...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Citrus&#xD;&#xA;" />
  <row Id="22407" PostHistoryTypeId="1" PostId="10924" RevisionGUID="cc887053-3090-4617-928c-de42b03c458a" CreationDate="2011-01-10T23:33:31.893" UserId="3579" Text="What are the fundamental differences between citrus fruits that necessitate different cooking techniques?" />
  <row Id="22408" PostHistoryTypeId="3" PostId="10924" RevisionGUID="cc887053-3090-4617-928c-de42b03c458a" CreationDate="2011-01-10T23:33:31.893" UserId="3579" Text="&lt;citrus&gt;" />
  <row Id="22409" PostHistoryTypeId="2" PostId="10925" RevisionGUID="b3ba58c8-75fd-4f0c-b428-17ff856d498f" CreationDate="2011-01-10T23:35:11.453" UserDisplayName="Barb Morin" Text="Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?" />
  <row Id="22410" PostHistoryTypeId="1" PostId="10925" RevisionGUID="b3ba58c8-75fd-4f0c-b428-17ff856d498f" CreationDate="2011-01-10T23:35:11.453" UserDisplayName="Barb Morin" Text="Cooking fruit with or without sugar solution" />
  <row Id="22411" PostHistoryTypeId="3" PostId="10925" RevisionGUID="b3ba58c8-75fd-4f0c-b428-17ff856d498f" CreationDate="2011-01-10T23:35:11.453" UserDisplayName="Barb Morin" Text="&lt;preparation&gt;" />
  <row Id="22412" PostHistoryTypeId="6" PostId="10925" RevisionGUID="a3631f99-a2f1-407a-a213-75408432a586" CreationDate="2011-01-10T23:39:18.827" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;sugar&gt;" />
  <row Id="22413" PostHistoryTypeId="6" PostId="10924" RevisionGUID="943d0143-5388-4b9d-9cc6-ada42be5cf65" CreationDate="2011-01-10T23:42:35.767" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;citrus&gt;" />
  <row Id="22414" PostHistoryTypeId="2" PostId="10926" RevisionGUID="c577da78-19de-4aa3-8fd6-c1c87d7c26a7" CreationDate="2011-01-10T23:56:33.783" UserId="41" Text="There are three (to the best of my knowledge) main factors at work here:&#xD;&#xA;&#xD;&#xA;  1. [Pectin][1].  This is a gelling agent, a bit like gelatin.  Fruits such as apples and plums are very high in pectin; citrus *fruits* are not that high in pectin but citrus *peels* are incredibly high, so if you're using any of the peel, you're getting tons of great pectin.&#xD;&#xA;&#xD;&#xA;  Obviously, the more pectin, the faster and firmer it's going to gel.  If the fruit doesn't contain much pectin then you're going to have to cook it down a lot or just add actual pectin (you can buy it in stores).&#xD;&#xA;&#xD;&#xA;  2. Acidity, as you suspect, makes a big difference.  It's not *just* acidity, it's the *relationship* of acidity to pectin as above.  For more details read [The Role of Acid in Jelly Formation][2].  Basically, pectin gels best at a pH of 2.5 (almost exactly the pH of lemon juice) to 4.5 (about the pH of sweet grapes).&#xD;&#xA;&#xD;&#xA;  It's best to hit the sweet spot in the middle rather than the extreme ends, so you won't generally be using pure lemon juice, you'll be adding some sugar and other ingredients.  Which leads me to the final factor:&#xD;&#xA;&#xD;&#xA;  3. Sugar.  As described in [The Role of Sugar in Jelly Formation][3], sugar *precipitates* the pectin, basically making the pectin molecules less soluble which mimics the effect of a higher concentration.  Therefore, more sugar makes the jelly set faster.&#xD;&#xA;&#xD;&#xA;So: Pectin-rich fruits + high acidity + high sugar content = fast setting.&#xD;&#xA;&#xD;&#xA;There are actually various other factors that affect the pectin (which is pretty much the *only* gelling agent at work when working with natural fruit jellies) like salts and even alcohol, but in the vast majority of recipes, it's acidity and sugar that are your primary concerns as well as the actual pectin content of the fruit itself.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pectin&#xD;&#xA;  [2]: http://chestofbooks.com/food/science/Experimental-Cookery/The-Role-Of-Acid-In-Jelly-Formation.html&#xD;&#xA;  [3]: http://chestofbooks.com/food/science/Experimental-Cookery/The-Role-Of-Sugar-In-Jelly-Formation.html" />
  <row Id="22415" PostHistoryTypeId="2" PostId="10927" RevisionGUID="4f33486d-d5c8-4177-8af4-5b46ddf3541c" CreationDate="2011-01-11T00:01:40.390" UserId="41" Text="If you're talking about fast food, you can rest assured that their carrots *arrive that way* from the distributor, who is probably using industrial machinery to do the cutting.&#xD;&#xA;&#xD;&#xA;If you want to achieve this at home with minimal effort then your best bet is a piece of equipment called a [mandoline][1].  Normally it has a top piece that you use to pierce the vegetable or fruit, and you just slide it along the surface as it gets sliced by the slightly-lowered blade.  It looks like this:&#xD;&#xA;&#xD;&#xA;![Mandoline][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mandoline&#xD;&#xA;  [2]: http://i.stack.imgur.com/3Oo11.jpg" />
  <row Id="22416" PostHistoryTypeId="5" PostId="10927" RevisionGUID="a084cfb8-4057-4216-8a22-a93a3adf2987" CreationDate="2011-01-11T00:07:02.897" UserId="41" Comment="added 59 characters in body" Text="If you're talking about fast food, you can rest assured that their carrots *arrive that way* from the distributor, who is probably using industrial machinery to do the cutting.&#xD;&#xA;&#xD;&#xA;If you want to achieve this at home with minimal effort then your best bet is a piece of equipment called a [mandoline][1].  Normally it has a top piece that you use to pierce the vegetable or fruit, and you just slide it along the surface as it gets sliced by the slightly-raised blade, which you can usually adjust to get your desired thickness.  It looks like this:&#xD;&#xA;&#xD;&#xA;![Mandoline][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mandoline&#xD;&#xA;  [2]: http://i.stack.imgur.com/3Oo11.jpg" />
  <row Id="22417" PostHistoryTypeId="2" PostId="10928" RevisionGUID="ad838c24-e713-4845-beda-16f8b0f47eab" CreationDate="2011-01-11T01:01:21.440" UserId="3041" Text="I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces are so dark? Does it have something to do with the fermentation?" />
  <row Id="22418" PostHistoryTypeId="1" PostId="10928" RevisionGUID="ad838c24-e713-4845-beda-16f8b0f47eab" CreationDate="2011-01-11T01:01:21.440" UserId="3041" Text="Why are many chinese sauces so dark?" />
  <row Id="22419" PostHistoryTypeId="3" PostId="10928" RevisionGUID="ad838c24-e713-4845-beda-16f8b0f47eab" CreationDate="2011-01-11T01:01:21.440" UserId="3041" Text="&lt;chinese-cuisine&gt;&lt;sauces&gt;" />
  <row Id="22420" PostHistoryTypeId="2" PostId="10929" RevisionGUID="48f452c1-9f40-4efd-8d41-848bee9d4cdc" CreationDate="2011-01-11T01:12:29.647" UserId="41" Text="You're close.  In actual fact, however, most of the commercial soy sauces and other Chinese sauces you buy are not fermented at all; they're [acid-hydrolyzed][1].&#xD;&#xA;&#xD;&#xA;Fermented soy sauce (or other soy-based sauces) are actually translucent and fairly light in colour.  But fermentation takes months, so manufacturers hydrolyze instead.  The process is completely chemical, and involves boiling the beans in a strong acid and then neutralizing with a strong base (normally, hydrochloric acid and sodium hydroxide).&#xD;&#xA;&#xD;&#xA;This process makes a much stronger, glutamate-heavy sauce than natural fermentation.  It also produces a much darker colour.  That's why so many of the sauces you see are dark.&#xD;&#xA;&#xD;&#xA;Some of the sauces aren't actually hydrolyzed *or* fermented but will contain artificial colour, if you look at the ingredients.  I guess the manufacturers figure that consumers are so used to the dark colour that they would be suspicious if it wasn't there.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Acid-hydrolyzed_vegetable_protein" />
  <row Id="22421" PostHistoryTypeId="6" PostId="10928" RevisionGUID="0f3cec8f-0156-418c-8190-39826d5759ad" CreationDate="2011-01-11T01:12:47.027" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;chinese-cuisine&gt;" />
  <row Id="22422" PostHistoryTypeId="6" PostId="10928" RevisionGUID="d77e1155-0343-4fb5-a6d8-6ed37d14ec95" CreationDate="2011-01-11T01:12:55.497" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;&lt;chinese-cuisine&gt;" />
  <row Id="22423" PostHistoryTypeId="5" PostId="10929" RevisionGUID="9a8236c3-5ec4-422a-8864-54ebc1f2112d" CreationDate="2011-01-11T01:19:43.820" UserId="41" Comment="added 427 characters in body" Text="You're close.  In actual fact, however, most of the commercial soy sauces and other Chinese sauces you buy are not fermented at all; they're [acid-hydrolyzed][1].&#xD;&#xA;&#xD;&#xA;Fermented soy sauce (or other soy-based sauces) are actually translucent and fairly light in colour.  But fermentation takes months, so manufacturers hydrolyze instead.  The process is completely chemical, and involves boiling the beans in a strong acid and then neutralizing with a strong base (normally, hydrochloric acid and sodium hydroxide).&#xD;&#xA;&#xD;&#xA;This process makes a much stronger, glutamate-heavy sauce than natural fermentation.  It also produces a much darker colour.  That's why so many of the sauces you see are dark.&#xD;&#xA;&#xD;&#xA;Some of the sauces aren't actually hydrolyzed *or* fermented but will contain artificial colour, if you look at the ingredients.  I guess the manufacturers figure that consumers are so used to the dark colour that they would be suspicious if it wasn't there.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Here is a picture of naturally brewed soy sauce:&#xD;&#xA;&#xD;&#xA;![Fermented Soy Sauce][2]&#xD;&#xA;&#xD;&#xA;Compare to the commercial hydrolyzed kind:&#xD;&#xA;&#xD;&#xA;![Hydrolyzed Soy Sauce][3]&#xD;&#xA;&#xD;&#xA;Some brands, like Kikkoman, *claim* to be naturally-brewed, but the colour suggests otherwise; either they do something to speed up the fermentation process or they're adding colouring.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Acid-hydrolyzed_vegetable_protein&#xD;&#xA;  [2]: http://i.stack.imgur.com/9IbMI.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/Js76y.jpg" />
  <row Id="22428" PostHistoryTypeId="2" PostId="10930" RevisionGUID="87d3cf3e-e9b5-44d4-b19e-195db2a9c7fc" CreationDate="2011-01-11T01:47:06.837" UserId="3432" Text="Well I would suggest if you really can not get it, then leave it out altogether.  It provides accents of flavour rather than a primary usually in most curry recipes, so it can be omitted.&#xD;&#xA;&#xD;&#xA;If you want to substitute it, then you can use lemon or lime zest, possibly with some mint leaves to freshen it a little.  But the end result will not be the same, just enhanced in a similar fashion to that which lemongrass achieves.&#xD;&#xA;" />
  <row Id="22429" PostHistoryTypeId="2" PostId="10931" RevisionGUID="79dcbb3b-e2d7-4358-a0fb-a891da2a90cb" CreationDate="2011-01-11T01:48:38.777" UserId="41" Text="Western grocery stores generally don't carry lemon grass, you'll need to go to an Asian market.  Many of them will also sell dried (powdered) lemon grass, which is definitively the best substitute you can find for fresh lemon grass.&#xD;&#xA;&#xD;&#xA;Honestly, there's really very little else you can substitute.  Lemon grass has this *hint* of citrus flavour but also, as the name implies, a sort of *grassy*, herb-like flavour.&#xD;&#xA;&#xD;&#xA;If I were really desperate, I would substitute lemon zest (fresh **only**), at 1/2 tsp for each lemon grass stalk called for by the recipe, and several pages online seem to suggest adding in some arugula (to give it that grassy quality).  But be warned, it is not going to be the same, it's going to be a great deal more bitter, so consider either reducing the quantity or adding more sweet/savoury spices or ingredients to the curry to compensate (cinnamon, perhaps)." />
  <row Id="22430" PostHistoryTypeId="5" PostId="10929" RevisionGUID="c7902297-69e9-497c-9ed1-650ed2238ab2" CreationDate="2011-01-11T02:07:07.990" UserId="41" Comment="added 685 characters in body" Text="You're close.  In actual fact, however, most of the commercial soy sauces and other Chinese sauces you buy are not fermented at all; they're [acid-hydrolyzed][1].&#xD;&#xA;&#xD;&#xA;Fermented soy sauce (or other soy-based sauces) are actually translucent and fairly light in colour.  But fermentation takes months, so manufacturers hydrolyze instead.  The process is completely chemical, and involves boiling the beans in a strong acid and then neutralizing with a strong base (normally, hydrochloric acid and sodium hydroxide).&#xD;&#xA;&#xD;&#xA;This process makes a much stronger, glutamate-heavy sauce than natural fermentation.  It also produces a much darker colour.  That's why so many of the sauces you see are dark.&#xD;&#xA;&#xD;&#xA;Some of the sauces aren't actually hydrolyzed *or* fermented but will contain artificial colour, if you look at the ingredients.  I guess the manufacturers figure that consumers are so used to the dark colour that they would be suspicious if it wasn't there.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Here is a picture of naturally brewed soy sauce:&#xD;&#xA;&#xD;&#xA;![Fermented Soy Sauce][2]&#xD;&#xA;&#xD;&#xA;Compare to the commercial hydrolyzed kind:&#xD;&#xA;&#xD;&#xA;![Hydrolyzed Soy Sauce][3]&#xD;&#xA;&#xD;&#xA;Some brands, like Kikkoman, *claim* to be naturally-brewed, but the colour suggests otherwise; either they do something to speed up the fermentation process or they're adding colouring.&#xD;&#xA;&#xD;&#xA;*Note: As requested, I've updated the original image to one I found of a bowl of what certainly appears to be the hydrolyzed kind, in order to give an &quot;apples to apples&quot; comparison.  However, it's hard to find a picture of a bowl of soy sauce that tells you which brand it is, other than the Kikkoman, whose origin is questionable.*&#xD;&#xA;&#xD;&#xA;For the sake of completeness, there is also **one other reason** why soy sauce might be very dark (other than actual &quot;dark soy sauce&quot; which contains molasses), which is that the sauce might actually be from black soybeans.  Those are not common, however, and unless a sauce specifically *says* that it is from black soybeans, it probably is not.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Acid-hydrolyzed_vegetable_protein&#xD;&#xA;  [2]: http://i.stack.imgur.com/9IbMI.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/wkXFr.jpg" />
  <row Id="22431" PostHistoryTypeId="2" PostId="10932" RevisionGUID="6cccb846-fa6f-47eb-b8ac-37c8ad2618b5" CreationDate="2011-01-11T02:50:26.103" UserId="4145" Text="Where do I buy good quality (for truffles) chocolate in bulk quantities (&gt; 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and that is ridiculous. Any preferred vendors? Thanks!" />
  <row Id="22432" PostHistoryTypeId="1" PostId="10932" RevisionGUID="6cccb846-fa6f-47eb-b8ac-37c8ad2618b5" CreationDate="2011-01-11T02:50:26.103" UserId="4145" Text="Cheapest place to get bulk chocolate?" />
  <row Id="22433" PostHistoryTypeId="3" PostId="10932" RevisionGUID="6cccb846-fa6f-47eb-b8ac-37c8ad2618b5" CreationDate="2011-01-11T02:50:26.103" UserId="4145" Text="&lt;chocolate&gt;" />
  <row Id="22434" PostHistoryTypeId="2" PostId="10933" RevisionGUID="0c1c8357-44c3-4178-95e0-0e355fe0c2c4" CreationDate="2011-01-11T03:17:38.043" UserId="4189" Text="The style of cut is called julienne.  True, a mandoline can make a julienne cut, as well as thin slices.  However, you can also use a knife to achieve a julienne cut.&#xD;&#xA;&#xD;&#xA;First, cut the carrot into manageable lengths--2 or 3 inches.  Cut a piece into 1/8 inch slices lengthwise.  Stack several slices on top of one another and cut lengthwise through all layers to make &quot;matchsticks&quot; or julienne-cut carrots.  It works best to have a large slice on the bottom of your stack, not a small one or the round side of the carrot.  A large slice on the bottom is more stable, so you're not as likely to julienne your fingers.  Yes, cutting carrots this way is a lot of trouble, but this is the way to do it with a knife.&#xD;&#xA;&#xD;&#xA;There are also other ways to get a similar result without a mandoline.  If you have a food processor, try the large grating disk.  You can also use a salad shooter or other slicer/shredder--there's even an attachment for the ubiquitous Kitchen Aid mixer.  Even a plain old box grater can be used to grate carrots.  Grated carrots may not be as neat and tidy as the ones done commercially, but they're still a good addition to a salad.&#xD;&#xA;&#xD;&#xA;Oh, if all else fails, you can usually buy the shredded carrots in the produce section, near the bagged salads." />
  <row Id="22436" PostHistoryTypeId="2" PostId="10935" RevisionGUID="a555807f-eb30-4488-be98-02f390d95b5c" CreationDate="2011-01-11T03:34:39.930" UserId="4189" Text="Fat, fat, fat!  You need something to keep the water content of the ice cream from forming a big block when it freezes.  Commercial ice cream is made in freezers that inject air, thus making them fluffy--the amount of air injected is called overrun.  &#xD;&#xA;&#xD;&#xA;Since you don't have an air-injection system, your best bet to separate those little ice crystals is to have more fat in the ice cream.  It will incorporate more air as it churns, but the fat itself will also make it softer by separating the water droplets.  Not too friendly on the hips, but oh, such a wonderful mouthfeel.  Try using heavy cream in the mixture.  &#xD;&#xA;&#xD;&#xA;One other factor may actually be fiber.  I have a recipe for a pineapple sorbet that stays scoopable after freezing completely in the freezer.  The recipe is simple--1 medium fresh pineapple cut up, 1 1/8 cups sugar and 2 Tbsp. lemon juice.  All are pureed in a food processor, then put into the ice cream maker (the small 1 1/2 qt. kind).  There is no fat, but it stays easy to scoop and eat.  My conclusion is that it must be the fiber in the fresh pineapple." />
  <row Id="22438" PostHistoryTypeId="2" PostId="10937" RevisionGUID="753c6c12-21dd-4a30-9b96-aa6e169a15a8" CreationDate="2011-01-11T04:41:29.607" UserId="3779" Text="Chocosphere has been my source for around a year or so:&#xD;&#xA;&#xD;&#xA;http://www.chocosphere.com/&#xD;&#xA;&#xD;&#xA;They are based on Oregon (unfortunately for me), but they sell all of the most common brands of chocolate. Most of their chocolates are sold in 1 kg, 3 kg, or 5kg quantities. As a bonus, they are really good at shipping. I've has them ship chocolate literally across the country in warm weather and it showed up unmelted." />
  <row Id="22439" PostHistoryTypeId="2" PostId="10938" RevisionGUID="d7739efd-5717-408b-b71e-2d59d1447ded" CreationDate="2011-01-11T04:46:02.410" UserId="41" Text="In the world of high-end chocolate, Valrhona isn't even the most expensive - in fact, it's practically entry level.  Amedei Signature retails at a whopping $40/lb in &quot;bulk&quot; (1 kg) quantities.&#xD;&#xA;&#xD;&#xA;I don't think I've ever seen Valhrona in bulk quantities and/or at a significantly discounted price.  On the other hand, there are similar-quality brands that are way more affordably-priced.  On [chocosphere][1] you can buy 22 lbs of Callebaut callets for just over $6 per pound.  Or you can get one of Felchlin's Grand Cru chocolates for about $10 per pound.  You can even buy Guittard there for what appears to be $6.60/lb.  But you'll notice that they even though they also carry Valrhona, they don't have it in bulk.&#xD;&#xA;&#xD;&#xA;I also see [Candy Warehouse][2] selling the Guittard wafers for, apparently, $3.10/lb if you buy the 25 lb bag.  [Chocolate Man][3] sells the Felchlin Maracaibo chocolate (not Grand Cru) for a measly $7.80/lb.  They've got a variety of other well-known brands as well, although their selection is limited, they don't have a lot of the crazy high-end stuff.&#xD;&#xA;&#xD;&#xA;Chocovic chocolate also sells at around the $10 range at most stores.  If you can find it, they distribute 10 kg and 25 kg bags (that's 22 lbs and **55 lbs**).  I'm not sure where, but if you go to their official site they explicitly mention that they make that size.&#xD;&#xA;&#xD;&#xA;You should consider that the exorbitant prices may not be a result of where you're buying from, but of what you're buying.  Valrhona is just expensive.  You may say that is because it's better than all the others, and you may be right (although some would disagree - it's more than a little subjective) - but that is the price you pay for &quot;premium&quot; products.  They can get away with charging $15/lb, so they do.&#xD;&#xA;&#xD;&#xA;Do yourself a favour - try some of the lesser-known brands.  A lot of them really do make fantastic chocolate, they're just not as famous as Valrhona.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chocosphere.com&#xD;&#xA;  [2]: http://www.candywarehouse.com/guittardapeels.html&#xD;&#xA;  [3]: http://www.chocolateman.com&#xD;&#xA;  [4]: http://www.cocoaalliance.com/onlinestore/BUDS/Dark-Choc-60-40" />
  <row Id="22440" PostHistoryTypeId="2" PostId="10939" RevisionGUID="35a01091-ac91-440b-a96e-c0ea6c1af1a1" CreationDate="2011-01-11T04:50:41.443" UserId="3779" Text="I actually don't know the answer to this question, but I have a guess based on what I know about candying.&#xD;&#xA;&#xD;&#xA;When you soak fruit in sugar, you are replacing the water in the fruit, which helps to preserve the fruit. In contrast, when you cook fruit in just plain water, you are breaking down the fruit.  So in one process you are preserving the fruit's internal structure and in the other you are destroying it.&#xD;&#xA;&#xD;&#xA;I'm guessing that this process of preserving or destroying the internal structure is what accounts for the lose or preservation of shape. There could, however, be some other process that I'm not aware of." />
  <row Id="22441" PostHistoryTypeId="5" PostId="10938" RevisionGUID="82bc535f-fc61-4e6e-8e67-355dfed363b0" CreationDate="2011-01-11T04:51:05.303" UserId="41" Comment="added 4 characters in body" Text="In the world of high-end chocolate, Valrhona isn't even the most expensive - in fact, it's practically entry level.  Amedei Signature retails at a whopping $40/lb in &quot;bulk&quot; (1 kg) quantities.&#xD;&#xA;&#xD;&#xA;I don't think I've ever seen Valhrona in bulk quantities and/or at a significantly discounted price.  On the other hand, there are similar-quality brands that are way more affordably-priced.  On [chocosphere][1] you can buy 22 lbs of Callebaut callets for just over $6 per pound.  Or you can get one of Felchlin's Grand Cru chocolates for about $10 per pound.  You can even buy Guittard there for what appears to be $6.60/lb.  But you'll notice that they even though they also carry Valrhona, they don't have it in bulk.&#xD;&#xA;&#xD;&#xA;I also see [Candy Warehouse][2] selling the Guittard wafers for, apparently, $3.10/lb if you buy the 25 lb bag.  [Chocolate Man][3] sells the Felchlin Maracaibo chocolate (not Grand Cru) for a measly $7.80/lb.  They've got a variety of other well-known brands as well, although their selection is limited, they don't have a lot of the crazy high-end stuff.&#xD;&#xA;&#xD;&#xA;Chocovic chocolate also sells at around the $10 range at most stores.  If you can find it, they distribute 10 kg and 25 kg bags (that's 22 lbs and **55 lbs**).  I'm not sure where, but if you go to their official site they explicitly mention that they make that size.&#xD;&#xA;&#xD;&#xA;You should consider that the exorbitant prices may not be a result of where you're buying from, but of what you're buying.  Valrhona is just expensive.  You may say that is because it's better than all the others, and you may be right (although some would disagree - it's more than a little subjective) - but that is the price you pay for &quot;premium&quot; products.  They can get away with charging $13-$15/lb, so they do.&#xD;&#xA;&#xD;&#xA;Do yourself a favour - try some of the lesser-known brands.  A lot of them really do make fantastic chocolate, they're just not as famous as Valrhona.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chocosphere.com&#xD;&#xA;  [2]: http://www.candywarehouse.com/guittardapeels.html&#xD;&#xA;  [3]: http://www.chocolateman.com&#xD;&#xA;  [4]: http://www.cocoaalliance.com/onlinestore/BUDS/Dark-Choc-60-40" />
  <row Id="22442" PostHistoryTypeId="5" PostId="10937" RevisionGUID="3e79943b-4169-43de-8bf0-2789ed7322dd" CreationDate="2011-01-11T04:56:29.117" UserId="3779" Comment="added 561 characters in body" Text="Chocosphere has been my source for around a year or so:&#xD;&#xA;&#xD;&#xA;http://www.chocosphere.com/&#xD;&#xA;&#xD;&#xA;They are based on Oregon (unfortunately for me), but they sell all of the most common brands of chocolate. Most of their chocolates are sold in 1 kg, 3 kg, or 5kg quantities. As a bonus, they are really good at shipping. I've has them ship chocolate literally across the country in warm weather and it showed up unmelted.&#xD;&#xA;&#xD;&#xA;EDIT: As others have noted, Valrhona is NEVER cheap. Ever. And Valrhona isn't the only one. I've been wanting to try some Michel Cluizel stuff, but its $40/kg!!! I use cheaper chocolate, such as Callebaut, when I'm working on recipes. When I'm making anything that's going to be boxed up, I may order different chocolate. A current (and rather unknown) favorite, is Chocolate Santander, a Columbian single-origin chocolate that beat out all the Valrhona varieties I had on hand (2 or 3), Callebaut, and about 5 other chocolates I had around in a taste test." />
  <row Id="22443" PostHistoryTypeId="2" PostId="10940" RevisionGUID="e1bdcb19-f68c-4efc-b411-0fe6e6cb7a28" CreationDate="2011-01-11T06:18:55.980" UserId="1393" Text="It is a case of osmotic pressure. If you heat it in plain water, the sugars inside the cell want to cross the cell membrane and try to equalize their concentration inside and out. With sugar in the water, the osmotic pressure is already equal so they don't need to leave the fruit." />
  <row Id="22444" PostHistoryTypeId="2" PostId="10941" RevisionGUID="1a137094-4d79-4469-b43b-a50f9d67c077" CreationDate="2011-01-11T12:35:43.993" UserId="611" Text="There is a relatively cheap kitchen utensil for julienne cuts. It's basically a vegetable peeler with teeth. I use it to julienne carrots and other vegetables a lot when I'm making all sorts of dishes.&#xD;&#xA;&#xD;&#xA;It takes a bit of getting used to, but is a good compromise for the amateur.&#xD;&#xA;&#xD;&#xA;![Julienne peeler][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Fa8pc.jpg" />
  <row Id="22445" PostHistoryTypeId="2" PostId="10942" RevisionGUID="5d20a8df-bd2c-4ba0-b243-102954097661" CreationDate="2011-01-11T13:31:33.910" UserId="4193" Text="I make icecream using one of those frozen bowl systems in my home freezer (-18deg) and it comes out scoopable. I've found the biggest difference is the whipped eggwhites. If you whip them to fine firm whites and base your icecream on that then it should be quite scoopable. &#xD;&#xA;&#xD;&#xA;The longer you leave it frozen the harder it will get though. 24-48 hours is ok. After a week it solidifies - which is where the higher fat content would help.&#xD;&#xA;&#xD;&#xA;Ian&#xD;&#xA;" />
  <row Id="22446" PostHistoryTypeId="2" PostId="10943" RevisionGUID="7f74fc80-c010-48a1-876d-ca63115ff581" CreationDate="2011-01-11T14:58:18.273" UserId="4194" Text="Brown the chicken in the risotto pan on both sides. Put in an ovenproof dish/casserole and add chicken stock approximately 1/2&quot; (1cm) up the side of the dish. Roast for around 20-25 minutes @ 395F (200C). When done, pour the remaining stock into the risotto stock for extra chickeny flavour. Slice/chop the chicken and add to the risotto just before serving (though this depends on how long you've left the chicken sitting).&#xD;&#xA;&#xD;&#xA;Adding the stock to the dish helps keep the meat moist and imbues it with extra flavour (breast meat especially is often quite bland)." />
  <row Id="22447" PostHistoryTypeId="2" PostId="10944" RevisionGUID="af735264-1958-4819-afc3-6f816d27d093" CreationDate="2011-01-11T15:03:52.370" UserId="4194" Text="I always think lemongrass tastes more like lime than lemon. I'd use the grated zest of a lime, perhaps mixed with some of lemon." />
  <row Id="22448" PostHistoryTypeId="2" PostId="10945" RevisionGUID="fa9bce53-7034-4ea3-9b1c-fcdad3f9d1a0" CreationDate="2011-01-11T15:19:46.313" UserId="4194" Text="This recipe has never to failed to make light, bubbling dough for me:&#xD;&#xA;&#xD;&#xA;Makes 4 thin-crust pizzas:&#xD;&#xA;&#xD;&#xA;10oz (285g) strong white bread flour&#xD;&#xA;&#xD;&#xA;2oz (60g) all-purpose (plain) flour&#xD;&#xA;&#xD;&#xA;1tsp (5g) running salt&#xD;&#xA;&#xD;&#xA;4fl oz (125ml) milk&#xD;&#xA;&#xD;&#xA;6fl oz (175ml) water&#xD;&#xA;&#xD;&#xA;2 sachets (15g) dried yeast (about 25g fresh)&#xD;&#xA;&#xD;&#xA;1tsp sugar&#xD;&#xA;&#xD;&#xA;The liquid should be hand-hot, so if you use cold milk, add hot water. Add the yeast and sugar to the liquid and after a few minutes it should have started to bubble. Meanwhile sift the flours into a large bowl, add the salt and whisk a little to distribute. Salt kills yeast, so *never* add salt to the liquid.&#xD;&#xA;&#xD;&#xA;Add the liquid to the flour, mix with a wooden spoon or hands, and add more flour (if necessary) to enable you to bring it into a coherent ball. Transfer to floured surface, knead for ten (yes ten!) minutes, adding flour as necessary. You should try and keep the dough sticky; it should threaten to stick to the board, in fact.&#xD;&#xA;&#xD;&#xA;Return to the bowl, cover with plastic wrap or a clean towel, and leave to rise for a couple of hours until the dough has doubled in volume. Divide into four and shape (I find lightly rolling out with a rolling pin does little harm). Leave for 20-30 minutes to 're-rise'. Meanwhile pre-heat oven to absolute maximum. If you have a pizza stone (HIGHLY recommended), put it in.&#xD;&#xA;&#xD;&#xA;When ready, slap a pizza onto the hot stone, add toppings ASAP, then return to the oven for 5 minutes until bubbling, golden, and generally delicious!" />
  <row Id="22449" PostHistoryTypeId="5" PostId="10943" RevisionGUID="522270d1-05f7-4cc9-988d-231a1fabb44c" CreationDate="2011-01-11T15:22:32.690" UserId="4194" Comment="added 181 characters in body" Text="Brown the chicken in the risotto pan on both sides. Put in an ovenproof dish/casserole and add chicken stock approximately 1/2&quot; (1cm) up the side of the dish. Roast for around 20-25 minutes @ 395F (200C). When done, pour the remaining stock into the risotto stock for extra chickeny flavour. Slice/chop the chicken and add to the risotto just before serving (though this depends on how long you've left the chicken sitting).&#xD;&#xA;&#xD;&#xA;Roasting the chicken beforehand removes any worries about the chicken not being cooked, providing of course you cook it through (and believe me, undercooked chicken is *not good*). Adding the stock to the dish helps keep the meat moist and imbues it with extra flavour (breast meat especially is often quite bland)." />
  <row Id="22450" PostHistoryTypeId="2" PostId="10946" RevisionGUID="d260c043-7e68-4c80-a164-604a7a9a916c" CreationDate="2011-01-11T16:00:02.967" UserId="41" Text="I'm seeing several answers that seem to be tiptoeing around the problem but not quite hitting it head-on...&#xD;&#xA;&#xD;&#xA;If you have time, have a look at this Serious Eats article, [The Food Lab: Real Ice Cream Without an Ice Cream Machine][1].  Although it's about making ice cream *without* a machine, many of the principles apply to machines as well, because the problem you're experiencing is the same as those experienced by those without ice-cream makers: Ice crystal formation.&#xD;&#xA;&#xD;&#xA;Contrary to what Chef's answer says, you do *not* need to keep ice cream at above-freezing temperatures in order to prevent crystals.  As [Mollie has correctly pointed out][2], that is precisely the purpose of overrun; the airier the ice cream, the less opportunity there is for ice crystals to form.  But that's not the whole story.  You don't just need to *incorporate* air, you need to *keep it dispersed* so that that the liquid never gets too dense in one place.&#xD;&#xA;&#xD;&#xA;Ice-cream makers are *supposed* to do both of these things.  By churning the cream while it freezes, it keeps the mixture dispersed and introduces more air (overrun).&#xD;&#xA;&#xD;&#xA;It sounds to me like what's happening is that your ice-cream maker is simply not getting cold enough.  If it actually brought the temperature of the ice cream to zero or below, then the consistency would not change after putting it into an actual freezer.  So you're getting not-quite-freezing ice cream out of the ice-cream maker which is great, but then you're putting it in a freezer where that not-quite-frozen liquid is forming large ice crystals as it freezes for real.&#xD;&#xA;&#xD;&#xA;So your solutions to this problem are:&#xD;&#xA;&#xD;&#xA;  * Invest in a higher-end ice cream maker that chills better (this may or may not be practical).&#xD;&#xA;&#xD;&#xA;  * Introduce extra overrun by pre-whipping the cream before putting it into the machine.  Whip it until soft peaks form, then **fold** it into the mixture (don't stir!).  You can do the same with the egg whites as well.  This may give you an undesirable amount of overrun, like the 94% that's in Breyer's, but it will make it almost impossible for crystals to form.&#xD;&#xA;&#xD;&#xA;  * Flash-freeze it with dry ice or liquid nitrogen.  This may not be practical either but is the surest way to prevent ice crystals from forming, since the main thing crystal formation requires is **time**.&#xD;&#xA;&#xD;&#xA;  * If you can't flash-freeze, then try packing the churned ice cream into ice trays as Kenji (Serious Eats) does with the &quot;raw&quot; ice cream, then give it a whirl in a food processor once it's frozen.&#xD;&#xA;&#xD;&#xA;  * Finally, one thing that even Serious Eats neglected to mention is to **use a stabilizer**.  [Xanthan gum][3] is great for ice cream and will help keep it at &quot;whipped&quot; consistency while it's in the freezer.  You don't need a lot - use about 0.5% of the total weight at most.  Stabilizers in particular are what will allow you to freeze the ice cream for *longer*, and prevent that 1-2 day &quot;expiration date&quot; that was mentioned by an earlier answer.&#xD;&#xA;&#xD;&#xA;Any or all of these things will improve the smoothness of the ice cream and help it to survive the freezing process.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/10906/making-airier-icecream/10935#10935&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Xanthan_gum" />
  <row Id="22451" PostHistoryTypeId="2" PostId="10947" RevisionGUID="e5ddabc9-8858-4b7c-82b8-581a29ccf2c8" CreationDate="2011-01-11T16:45:59.477" UserId="3719" Text="I am cooking some meat for tonight, and my girlfriend put the saucepan into the oven. It seems to be working fine, but I wonder what the advantages and disadvantages of this method is compared to just using the stove?" />
  <row Id="22452" PostHistoryTypeId="1" PostId="10947" RevisionGUID="e5ddabc9-8858-4b7c-82b8-581a29ccf2c8" CreationDate="2011-01-11T16:45:59.477" UserId="3719" Text="Saucepan in the oven?" />
  <row Id="22453" PostHistoryTypeId="3" PostId="10947" RevisionGUID="e5ddabc9-8858-4b7c-82b8-581a29ccf2c8" CreationDate="2011-01-11T16:45:59.477" UserId="3719" Text="&lt;oven&gt;" />
  <row Id="22454" PostHistoryTypeId="2" PostId="10948" RevisionGUID="f259156e-79b4-4596-b47f-ae7163adc28d" CreationDate="2011-01-11T16:54:21.860" UserId="4194" Text="Generally oven cooking gives a more even, surrounding heat rather than the direct and concentrated heat from below that a hob supplies." />
  <row Id="22455" PostHistoryTypeId="2" PostId="10949" RevisionGUID="934cc94e-c0cf-42cb-b4f6-5cd1fe8f73ab" CreationDate="2011-01-11T17:39:49.733" UserId="4196" Text="On the stovetop the heat applied to the bottom of pan is really extremely high and depending on what you make, can easily lead to scorching. In the oven, the heat never exceeds the temperature setting of the oven." />
  <row Id="22458" PostHistoryTypeId="2" PostId="10950" RevisionGUID="d16447b5-c05b-42c3-99fc-b686500dd202" CreationDate="2011-01-11T20:04:20.727" UserId="3853" Text="Another consideration is space and timing. If there are many things happening at once, putting a pan in the oven can be convenient, but it is also out of sight, so if there are stages that need to be monitored, it calls for extra vigilance.&#xD;&#xA;&#xD;&#xA;As long as your cookware can handle it, there is no problem. In restaurants, pans are in and out of the oven and on the stovetop, depending on stages and pacing, and an important consideration comes up: hot handles.&#xD;&#xA;&#xD;&#xA;So, use it if you want, and be careful of the handles or missing an important step in the process." />
  <row Id="22459" PostHistoryTypeId="4" PostId="10762" RevisionGUID="c40afae3-ddc1-4e01-8bc9-051cdb12dd55" CreationDate="2011-01-11T20:09:28.647" UserId="3579" Comment="Corrected a typo" Text="I've heard that sugar, and especially brown sugar, loses its flavor over time.  Is this true?" />
  <row Id="22460" PostHistoryTypeId="2" PostId="10951" RevisionGUID="0f6ba599-612d-4956-87a6-358831fc3c2a" CreationDate="2011-01-11T20:27:40.603" UserId="1915" Text="How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up real well." />
  <row Id="22461" PostHistoryTypeId="1" PostId="10951" RevisionGUID="0f6ba599-612d-4956-87a6-358831fc3c2a" CreationDate="2011-01-11T20:27:40.603" UserId="1915" Text="What is the proper way to dispose of a kitchen knife?" />
  <row Id="22462" PostHistoryTypeId="3" PostId="10951" RevisionGUID="0f6ba599-612d-4956-87a6-358831fc3c2a" CreationDate="2011-01-11T20:27:40.603" UserId="1915" Text="&lt;equipment&gt;&lt;knives&gt;&lt;utensils&gt;&lt;disposal&gt;" />
  <row Id="22463" PostHistoryTypeId="5" PostId="10937" RevisionGUID="81c7ecca-3456-434d-bfae-8f4a72a675c1" CreationDate="2011-01-11T20:30:56.920" UserId="210" Comment="edited body" Text="Chocosphere has been my source for around a year or so:&#xD;&#xA;&#xD;&#xA;http://www.chocosphere.com/&#xD;&#xA;&#xD;&#xA;They are based on Oregon (unfortunately for me), but they sell all of the most common brands of chocolate. Most of their chocolates are sold in 1 kg, 3 kg, or 5kg quantities. As a bonus, they are really good at shipping. I've had them ship chocolate literally across the country in warm weather and it showed up unmelted.&#xD;&#xA;&#xD;&#xA;EDIT: As others have noted, Valrhona is NEVER cheap. Ever. And Valrhona isn't the only one. I've been wanting to try some Michel Cluizel stuff, but its $40/kg!!! I use cheaper chocolate, such as Callebaut, when I'm working on recipes. When I'm making anything that's going to be boxed up, I may order different chocolate. A current (and rather unknown) favorite, is Chocolate Santander, a Columbian single-origin chocolate that beat out all the Valrhona varieties I had on hand (2 or 3), Callebaut, and about 5 other chocolates I had around in a taste test." />
  <row Id="22464" PostHistoryTypeId="2" PostId="10952" RevisionGUID="459ad59d-333b-4c16-9d94-afc7db956363" CreationDate="2011-01-11T20:50:20.023" UserId="1393" Text="First of all, consider donating it to Goodwill or another organization. Even if it is barely usable by your standards, it might help someone else out. Whether giving it to them or throwing it out, I think it is sufficient to put some duct tape over the edge and then wrap it in a couple layers of bubble wrap." />
  <row Id="22465" PostHistoryTypeId="2" PostId="10953" RevisionGUID="7a504032-18f9-4e10-84eb-ccb805582426" CreationDate="2011-01-11T21:54:21.733" UserId="2832" Text="Fold some foam rubber around the blade, then wrap it all up with duct tape.  The foam rubber should hold against the blade and be resistant to being cut." />
  <row Id="22466" PostHistoryTypeId="2" PostId="10954" RevisionGUID="bae32a7a-d3fb-4031-8854-d7a85f444e41" CreationDate="2011-01-11T22:44:20.100" UserId="67" Text="I agree on the Goodwill thing, but it pains me to think of putting tape on a knife blade -- someone's going to have to clean it off, and that risks someone getting injured.&#xD;&#xA;&#xD;&#xA;Instead, find a piece of cardboard that's longer than the blade of the knife, and more than twice the depth of the blade with an inch (~3 cm) or more to spare.&#xD;&#xA;&#xD;&#xA;Fold the cardboard in half, so it's now roughly larger than the size of the blade, and then place the blade so the back of the knife is against the fold (you can do it the other way, but you'll risk dulling the knife ... cutting paper isn't good for knives), then tape it down.  &#xD;&#xA;&#xD;&#xA;You want to make sure it's well compressed, so the knife is being held in by friction.  You could always sandwich something rubbery in there with it to help with the friction.&#xD;&#xA;&#xD;&#xA;(this is how I used to transport my knives when moving between apartments)&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;Another alternative, if you're really disposing of it, and don't mind dulling the blade, is to poke it into a piece of corrougated cardboard.  Just find a piece that's longer and wider than the blade, set it on the edge of your counter, put a hand on top to hold it steady, and then slowly push the blade in." />
  <row Id="22467" PostHistoryTypeId="25" PostId="10951" RevisionGUID="d62b7218-5f47-446e-ade0-304df0990244" CreationDate="2011-01-11T22:55:25.873" Comment="http://twitter.com/#!/StackCooking/status/24962615616733184" />
  <row Id="22468" PostHistoryTypeId="2" PostId="10955" RevisionGUID="c05e0b85-48ea-475c-81bd-1e03c4280e28" CreationDate="2011-01-11T22:59:49.003" UserId="4201" Text="What about chocolate-garlic-cheesecake truffles? Four months later.. :-) &#xD;&#xA;&#xD;&#xA;http://daydreamerdesserts.com/2011/01/chocolate-garlic-cheesecake-truffles.html/" />
  <row Id="22469" PostHistoryTypeId="2" PostId="10956" RevisionGUID="dbfca9ee-3015-4be3-8b9b-13b630e32338" CreationDate="2011-01-11T23:44:24.987" UserId="4203" Text="I am eating &quot;Wheels &amp; Cheese&quot;:![alt text][1]&#xD;&#xA;&#xD;&#xA;As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g of protein in it. I've never heard of cheese or pasta being a good source of protein. &#xD;&#xA;&#xD;&#xA;Where does the protein come from?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/aiNZH.jpg" />
  <row Id="22470" PostHistoryTypeId="1" PostId="10956" RevisionGUID="dbfca9ee-3015-4be3-8b9b-13b630e32338" CreationDate="2011-01-11T23:44:24.987" UserId="4203" Text="Is cheese or pasta a good source of protein?" />
  <row Id="22471" PostHistoryTypeId="3" PostId="10956" RevisionGUID="dbfca9ee-3015-4be3-8b9b-13b630e32338" CreationDate="2011-01-11T23:44:24.987" UserId="4203" Text="&lt;cheese&gt;&lt;pasta&gt;&lt;nutrition&gt;" />
  <row Id="22472" PostHistoryTypeId="2" PostId="10957" RevisionGUID="51b2c69b-f3bf-45d1-9cd0-aaf3fc629ef1" CreationDate="2011-01-11T23:44:38.013" UserId="1259" Text="Just wrap in some newspaper and the tape the package up. This is how my knives always come back from a professional sharpen. It surprised me a little the first time I saw it, but it will render the knife harmless. " />
  <row Id="22473" PostHistoryTypeId="2" PostId="10958" RevisionGUID="174415a0-b85d-4a39-9425-d24306db15d1" CreationDate="2011-01-11T23:48:34.580" UserId="1259" Text="Cheese does in fact contain protein. The amount varies by the type of cheese, although [it appears to be about 20% - 35%][1]. All dairy contains protein. There may also be milk or cream in the sauce, which would also be a contributing ingredient.&#xD;&#xA;&#xD;&#xA;If you think about it, cheese is dairy and dairy is milk. While we enjoy it on cereal, the primary function is to feed a species young until they can digest a normal diet. To fulfill that function, milk is rich in all the nutrients a baby would need, [calcium, saturated fat, protein, and vitamin C][2].  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dairyforall.com/cheese-nutrients.php&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Milk" />
  <row Id="22474" PostHistoryTypeId="2" PostId="10959" RevisionGUID="8ef90ba3-0635-4000-9f9f-cccceffda024" CreationDate="2011-01-12T00:01:42.663" UserId="4204" Text="I am having a party. I have no rice cooker.  I plan on cooking the rice the day before.  Is it possible to reheat it and have it taste good?  How to?" />
  <row Id="22475" PostHistoryTypeId="1" PostId="10959" RevisionGUID="8ef90ba3-0635-4000-9f9f-cccceffda024" CreationDate="2011-01-12T00:01:42.663" UserId="4204" Text="Reheating rice for 25 guests. " />
  <row Id="22476" PostHistoryTypeId="3" PostId="10959" RevisionGUID="8ef90ba3-0635-4000-9f9f-cccceffda024" CreationDate="2011-01-12T00:01:42.663" UserId="4204" Text="&lt;rice&gt;" />
  <row Id="22477" PostHistoryTypeId="5" PostId="10958" RevisionGUID="9d08c7b6-693f-4d01-a299-550d6fb5ab6d" CreationDate="2011-01-12T00:02:04.663" UserId="1259" Comment="Jebus. I'm edit happy." Text="Both contain protein. The amount varies by the type for cheese, although [it appears to be about 20% - 35%][1]. All dairy contains protein. There may also be milk or cream in the sauce, which would also be a contributing ingredient.&#xD;&#xA;&#xD;&#xA;Pasta also contains protein, but less than cheese. The amount depends on the type of flour used. It will also increase if egg is used in the pasta. [If you look at Barilla][2], their normal penne has about 7g of protein in a 56g serving, or 12.5%.&#xD;&#xA;&#xD;&#xA;Looking at the [ingredients][3], there appears to be a couple of different types of cheese in the pasta as well as milk and cream. They would all contribute protein. &#xD;&#xA;&#xD;&#xA;[Beef is about 29% protein][4]. So dairy is on par or better than meat as a protein source, but pasta falls well short of it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dairyforall.com/cheese-nutrients.php&#xD;&#xA;  [2]: http://www.barillaus.com/Products/24/penne.aspx&#xD;&#xA;  [3]: http://www.michelinas.com/ProductByBrand_CL_07061_Wheels_and_Cheese_6Classics.aspx&#xD;&#xA;  [4]: http://www.healthalternatives2000.com/meat-protein-nutrition-chart.html&#xD;&#xA;" />
  <row Id="22478" PostHistoryTypeId="2" PostId="10960" RevisionGUID="c67bf6c2-a2ab-4d53-b8ae-ab5420109f5a" CreationDate="2011-01-12T00:11:05.040" UserId="1259" Text="Rice will dehydrate when it's left over night. So it will be very dry when you try and reheat it. Cook it ahead of time, but keep it as close to ahead of time as possible. The less time it sits around, the better. When it's time to serve, place a little water in with the rice, cover it (slightly vented), and then microwave till warm. The steam from the water will help rehydrate. I don't think the result is quite as good as fresh rice, but it's much easier. " />
  <row Id="22479" PostHistoryTypeId="2" PostId="10961" RevisionGUID="5fc9bd4e-4636-4f2e-8289-f31d468d5f6f" CreationDate="2011-01-12T00:20:50.597" UserId="3310" Text="So I have a plan to experiment with making a carrot pie. I can think of two approaches to this.&#xD;&#xA;&#xD;&#xA;One would be to create a custard. Carrots aren't very starchy, so that may be a bit of a problem, but not one that some corn starch wouldn't solve.&#xD;&#xA;&#xD;&#xA;The other is to make a fruit style pie &quot;stew&quot;, maybe with raisins.&#xD;&#xA;&#xD;&#xA;What direction would use the characteristics of carrots to their best advantage? " />
  <row Id="22480" PostHistoryTypeId="1" PostId="10961" RevisionGUID="5fc9bd4e-4636-4f2e-8289-f31d468d5f6f" CreationDate="2011-01-12T00:20:50.597" UserId="3310" Text="Carrot Pie: custard or stew?" />
  <row Id="22481" PostHistoryTypeId="3" PostId="10961" RevisionGUID="5fc9bd4e-4636-4f2e-8289-f31d468d5f6f" CreationDate="2011-01-12T00:20:50.597" UserId="3310" Text="&lt;pie&gt;&lt;dessert&gt;&lt;carrot&gt;" />
  <row Id="22482" PostHistoryTypeId="2" PostId="10962" RevisionGUID="fb09de6b-6226-4f7b-9d63-7a9174c95ccc" CreationDate="2011-01-12T00:21:03.457" UserId="91" Text="Check with your local recycling companies. We have a metal recycling facility that will accept kitchen items such as small appliances, utensils and dishes made of aluminum, tin, stainless steel, etc. It may be worthwhile to simply add the knife to their scrapheap where things will be melted down and recycled. Far better than disposal, in my opinion. (But consider the goodwill option as well.)" />
  <row Id="22483" PostHistoryTypeId="2" PostId="10963" RevisionGUID="1f36cfb6-c35e-4009-bfef-ae8330882912" CreationDate="2011-01-12T00:50:57.177" UserId="3651" Text="Some context: I'm not a cook, hardly even a good amateur, this considered:&#xD;&#xA;&#xD;&#xA;I would like to know if it is possible to, **with everyday cooking accessories**, make some home-made potatoes that are as similar to the Pringles potatoes.&#xD;&#xA;&#xD;&#xA;The resemblance should be in the:&#xD;&#xA;&#xD;&#xA; - Consistency/hardness/texture `*`&#xD;&#xA; - Taste&#xD;&#xA; - Shape&#xD;&#xA; - (and in that order)&#xD;&#xA; &#xD;&#xA;Of course any home-made recipe would be appreciated if it helps to prove the point (and useful for me) but I'm mainly interested in wether it is possible to imitate the potatoes without resorting to industrial accessories.&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;`*` Sorry for the plain english (again, I'm not a cook) please feel free to edit or comment if something is confusing! (tags included)&#xD;&#xA;" />
  <row Id="22484" PostHistoryTypeId="1" PostId="10963" RevisionGUID="1f36cfb6-c35e-4009-bfef-ae8330882912" CreationDate="2011-01-12T00:50:57.177" UserId="3651" Text="The secret to Pringles like potatoes" />
  <row Id="22485" PostHistoryTypeId="3" PostId="10963" RevisionGUID="1f36cfb6-c35e-4009-bfef-ae8330882912" CreationDate="2011-01-12T00:50:57.177" UserId="3651" Text="&lt;frying&gt;&lt;potatoes&gt;&lt;homemade&gt;&lt;french-fries&gt;" />
  <row Id="22486" PostHistoryTypeId="2" PostId="10964" RevisionGUID="c0bd8894-7f22-43b6-8a50-c92a5fab88af" CreationDate="2011-01-12T00:57:02.083" UserId="3479" Text="Short answer is no.&#xD;&#xA;&#xD;&#xA;If you were a cook/food scientist we could cover a lot of the ways you could combine potatoes and starches and then layer on forms, but really, most people would rather just make homemade potato chips with a potato, a mandolin slicer and some hot oil.&#xD;&#xA;&#xD;&#xA;If you want Pringles, they are cheap and available.  No need to duplicate in the kitchen.&#xD;&#xA;" />
  <row Id="22487" PostHistoryTypeId="2" PostId="10965" RevisionGUID="945717b1-e653-4c81-949f-00f4b4623b9d" CreationDate="2011-01-12T01:09:11.620" UserId="3479" Text="I can see this as being similar to a sweet potato pie.  Best bet in that case would be to cook the carrots, then puree and mix with eggs, milk, etc. just as if it were a sweet potato or pumpkin pie.&#xD;&#xA;&#xD;&#xA;Two alternatives that come to mind would be to treat it like a fruit pie, as you say.  Because of the texture of the carrots, I would grate them with the large holes on a box grater, toss with sugar, raisins, some tapioca and whatever spices your heart leads you toward.&#xD;&#xA;&#xD;&#xA;An alternative would be to make a molded gelatin like pie, similar to a refrigerator lime pie.  Lots of gelatin and grated carrots.  I, personally, wouldn't like it, but I am not fond of jello with carrots in it either.&#xD;&#xA;&#xD;&#xA;Happy experimenting." />
  <row Id="22488" PostHistoryTypeId="2" PostId="10966" RevisionGUID="51d9211a-51a2-4481-8eda-43eea1300b5d" CreationDate="2011-01-12T01:17:58.540" UserId="3479" Text="When making rice for a large group, you should take a hint from the restaurants and do it in the oven in a large roaster or baking pan.  Put the rice in a pan, add boiling water and salt, and then cover with foil.  Or you can make it like a very large pilaf which will make it more special.  But oven in large pan is the way to go and make it fresh.&#xD;&#xA;&#xD;&#xA;I don't have amounts because you will know how much you need to make. Common knowledge is 2 times as much water as the rice, and common knowledge is, generally, too much water, particularly in large batches.  &#xD;&#xA;&#xD;&#xA;Again, a restaurant recipe will do you well." />
  <row Id="22489" PostHistoryTypeId="25" PostId="10959" RevisionGUID="d7246855-117c-40ad-b043-97ec8f57073d" CreationDate="2011-01-12T01:55:26.107" Comment="http://twitter.com/#!/StackCooking/status/25007914196402177" />
  <row Id="22490" PostHistoryTypeId="5" PostId="10964" RevisionGUID="e95a392b-4afc-4a30-a5ab-c1333c1a18ff" CreationDate="2011-01-12T02:03:01.790" UserId="3479" Comment="added 568 characters in body; added 44 characters in body; added 10 characters in body" Text="Short answer is no.&#xD;&#xA;&#xD;&#xA;If you were a cook/food scientist we could cover a lot of the ways you could combine potatoes and starches and then layer on forms, but really, most people would rather just make homemade potato chips with a potato, a mandolin slicer and some hot oil.&#xD;&#xA;&#xD;&#xA;If you want Pringles, they are generally cheap and available.  No need to duplicate in the kitchen.&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://ezinearticles.com/?History-of-Pringles&amp;id=4102375&quot;&gt;This description should give you an idea of how difficult it would be in the home&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;The relevant portion from the article...&#xD;&#xA;&#xD;&#xA;For producing Pringles, **new machinery and techniques were required** involving mixing of rice flour, potato flakes, water and other ingredients. When smooth dough is made, it is cut in to thin round pieces, placed in baking trays are then fried very quickly in a machine. Seasoning is also quickly added before the chips are sent to a stacking machine that packs the chips in distinctive Pringles containers." />
  <row Id="22491" PostHistoryTypeId="6" PostId="10963" RevisionGUID="cf6d64c7-aa3f-40a7-a045-b78479001706" CreationDate="2011-01-12T03:01:17.787" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;potatoes&gt;&lt;french-fries&gt;" />
  <row Id="22492" PostHistoryTypeId="6" PostId="10959" RevisionGUID="058612d1-5071-46bf-8713-2d34f76fff77" CreationDate="2011-01-12T03:01:38.787" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;bulk-cooking&gt;" />
  <row Id="22493" PostHistoryTypeId="2" PostId="10967" RevisionGUID="0c50981b-de1b-4dab-8c69-2c4223e65d40" CreationDate="2011-01-12T03:15:09.687" UserId="152" Text="Apparently Pringles aren't very potatoey. According to &lt;a href=&quot;http://en.wikipedia.org/wiki/Pringles&quot;&gt;Wikipedia&lt;/a&gt;:&#xD;&#xA;&#xD;&#xA;&gt; Pringles have only about 42% potato content, with the remainder being wheat starch and flours (potato, corn, and rice) mixed with vegetable oils and an emulsifier.&#xD;&#xA;&#xD;&#xA;So most likely, you'll be looking at mixing those dried potato flakes with flour and water, forming them into chips and deep frying them (or maybe they're baked). I doubt you'll be able to mimic them very well though without a **lot** of experimentation." />
  <row Id="22494" PostHistoryTypeId="2" PostId="10968" RevisionGUID="87a0a1bd-4029-4b27-9d19-121da8b3e1ee" CreationDate="2011-01-12T04:23:33.723" UserId="1415" Text="ok, so this may not be a correct answer for a cooking site, but... maybe you could buy enough cooked rice on the day of your event from a local chinese restaurant? : ) one less thing for you to worry about on the day of your big party (and nobody needs to know)!" />
  <row Id="22495" PostHistoryTypeId="25" PostId="10961" RevisionGUID="53ce38e9-2d6b-4f62-9b05-ea9f81869aa0" CreationDate="2011-01-12T04:55:26.880" Comment="http://twitter.com/#!/StackCooking/status/25053216362201088" />
  <row Id="22496" PostHistoryTypeId="2" PostId="10969" RevisionGUID="53101af0-bd28-4179-87be-f526871a955d" CreationDate="2011-01-12T06:56:05.373" UserId="4179" Text="Subway uses specialized electric appliances to do such cuts.  The closest thing at home is the food processor, but that doesn't cut that thin.  In resraurants, we get things thin by using a mandoline, as others have pointed out.  What they haven't pointed out is how dangerous thy are.  Thy are probably the single largest contributor to cuts- nasty ones too.  It is VERY easy to slip, or have the product slip ( soft/old carrot?) and cut your fingertip.   Cooks really should use a guard- they never do.  I wouldn't recommend using a mandolin for most home cooks- you will cut yourself eventually- and badly.   If you DO use one, make sure you use a decent guard.  The plastic piece of junk that comes with the benriner mandolin isn't very good.       Another alternative use a peeler, not as nice, but it can work." />
  <row Id="22497" PostHistoryTypeId="25" PostId="10963" RevisionGUID="5303fa51-2fc8-4d53-b934-b6b775f7abd5" CreationDate="2011-01-12T07:55:27.017" Comment="http://twitter.com/#!/StackCooking/status/25098515751370752" />
  <row Id="22498" PostHistoryTypeId="2" PostId="10970" RevisionGUID="c3c50194-c909-42c2-a504-f4cff313d009" CreationDate="2011-01-12T09:06:30.483" UserId="4194" Text="You have to be *very* careful when preparing rice for consumption later. Cooked rice can contain a toxic spore which causes severe food poisoning. You should cool the rice as rapidly as possible to prevent too much of the toxin being produced by the spore." />
  <row Id="22499" PostHistoryTypeId="25" PostId="10928" RevisionGUID="9a0717d4-280d-413d-9856-9321ce6aac03" CreationDate="2011-01-12T10:55:26.820" Comment="http://twitter.com/#!/StackCooking/status/25143812665901056" />
  <row Id="22501" PostHistoryTypeId="2" PostId="10972" RevisionGUID="a2a82c4e-4d6c-4605-9a6b-21a7c0e642be" CreationDate="2011-01-12T12:03:35.757" UserId="2951" Text="I have two options here.. one was not easy and the other one was rather creative (but traditional)&#xD;&#xA;&#xD;&#xA;1. Fried Rice. A quick way of reheating a large amount of rice from the fridge (I guess you pre-cook all the rice prior) is to make fried rice. Just heat up a wok and add a bit of oil will do the job. It may take you a few rounds, but it's better than reheating rice in microwave.&#xD;&#xA;&#xD;&#xA;2. Make Rice dumplings - you may have heard of Chinese rice dumpling which is usually made of glutinous rice, but you can use short grain rice instead which is sticky enough. It may look kinda fancy if you serve people with rice dumplings. The advantage of rice dumpling is you can keep them in hot water before you serve and you don't need rice cooker as the whole cooking process is in a pot.&#xD;&#xA;&#xD;&#xA;I cannot find you the exact recipe, but this blog article seems pretty good.&#xD;&#xA;&#xD;&#xA;http://eatfirstthinklater.blogspot.com/2006/05/making-chinese-rice-dumpling-bak-chang.html&#xD;&#xA;&#xD;&#xA;Just ignore all the ingredient and put in rice only.&#xD;&#xA;&#xD;&#xA;I got some links here:&#xD;&#xA;http://en.wikipedia.org/wiki/Zongzi&#xD;&#xA; &#xD;&#xA;" />
  <row Id="22502" PostHistoryTypeId="2" PostId="10973" RevisionGUID="e4b41a1f-cd42-439a-920c-cba7f10ff458" CreationDate="2011-01-12T12:38:18.623" UserId="4214" Text="Anecdotal evidence: I routinely prepare a beef dish such as chilli, including searing, and leave it in a slow cooker, not switched on, overnight - then switch it on in the morning so that the dish is ready to eat when I get home in the evening.&#xD;&#xA;&#xD;&#xA;The only time I wouldn't do this is in very warm weather, when I would make room for the pot in the fridge.&#xD;&#xA;&#xD;&#xA;My rationale is this: &#xD;&#xA;&#xD;&#xA; - The 8 hours+ of slow cooking will definitely kill any bacteria present.&#xD;&#xA; - Thus all we care about is toxins created by bacteria in the 10 hours or so between preparation and cooking&#xD;&#xA; - I've always been fine :)" />
  <row Id="22503" PostHistoryTypeId="2" PostId="10974" RevisionGUID="deb1b86a-6ca4-4bfe-9565-f1bf08dfb830" CreationDate="2011-01-12T13:00:46.227" UserId="4214" Text="One factor not mentioned in the other answers is that there is a class of cookware called a &quot;casserole dish&quot; -- ceramic or pyrex, somewhat shallow, often with a lid. I suppose it follows that a casserole is the kind of dish you prepare in such a vessel." />
  <row Id="22504" PostHistoryTypeId="2" PostId="10975" RevisionGUID="d3c470bf-3ee0-407a-95d7-4b1772843c9b" CreationDate="2011-01-12T13:21:30.880" UserId="4214" Text="I adopted a slow frying method recommended by some web site or other, and I've since stuck to that, except when I'm in a rush, because it's foolproof. It takes an hour, but needs very little attention during that time.&#xD;&#xA;&#xD;&#xA;Don't prick the sausages. Fry with a tiny coating of oil, on the lowest flame you can achieve, for an hour, turning the sausages a few times.&#xD;&#xA;&#xD;&#xA;With this method, the sausages are thoroughly cooked through. You get beautiful sticky caramelisation on the outside, and the inside remains moist and delicious.&#xD;&#xA;&#xD;&#xA;Since the skin won't split, pretty much all the fat remains in the sausage (which is why they'll be moist) -- so this technique is best for high quality sausages." />
  <row Id="22505" PostHistoryTypeId="25" PostId="10956" RevisionGUID="13308edb-5419-4f73-b747-dab367812606" CreationDate="2011-01-12T13:55:26.877" Comment="http://twitter.com/#!/StackCooking/status/25189111128133632" />
  <row Id="22508" PostHistoryTypeId="6" PostId="10923" RevisionGUID="edd80936-325e-439f-a9fc-91ae001898e1" CreationDate="2011-01-12T14:50:22.087" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;knife-skills&gt;&lt;carrot&gt;" />
  <row Id="22509" PostHistoryTypeId="25" PostId="10924" RevisionGUID="0054fc01-02a3-4736-b773-78cd7cc6208e" CreationDate="2011-01-12T16:55:27.073" Comment="http://twitter.com/#!/StackCooking/status/25234411284865024" />
  <row Id="22510" PostHistoryTypeId="2" PostId="10976" RevisionGUID="b488f499-1c73-41d1-9e01-5fa876b8cef1" CreationDate="2011-01-12T17:10:16.623" UserId="4218" Text="Here is a great light, crispy [Whole Wheat Sourdough Pizza Crust](http://www.cookhacker.com/2010/08/11/sourdough-whole-wheat-pizza-crust/) recipe. On the page is also a link to a place to get FREE sourdough starter. The recipe for the crust is pretty foolproof and makes 3 pizza crusts...the best part is that the dough freezes perfectly, so you're always be just a short defrost from excellent homemade pizza.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22511" PostHistoryTypeId="5" PostId="10976" RevisionGUID="a351272b-7283-46d5-b8ab-b90e74f0d00f" CreationDate="2011-01-12T18:00:33.603" UserId="4218" Comment="edited body" Text="Here is a great light, crispy [Whole Wheat Sourdough Pizza Crust](http://www.cookhacker.com/2010/08/11/sourdough-whole-wheat-pizza-crust/) recipe. On the page is also a link to a place to get FREE sourdough starter. The recipe for the crust is pretty foolproof and makes 3 pizza crusts...the best part is that the dough freezes perfectly, so you'll always be just a short defrost from excellent homemade pizza.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22512" PostHistoryTypeId="5" PostId="10923" RevisionGUID="ff47ba4f-1b85-4070-b35e-17529f146686" CreationDate="2011-01-12T18:51:44.790" UserId="86" Comment="grammar" Text="So I went to Subway&amp;trade; and saw that their carrots are cut into thin strips. I can never do this with any knives. So what is the best way to cut carrots into thin strips (like french fries)?" />
  <row Id="22513" PostHistoryTypeId="4" PostId="10923" RevisionGUID="ff47ba4f-1b85-4070-b35e-17529f146686" CreationDate="2011-01-12T18:51:44.790" UserId="86" Comment="grammar" Text="What is the best approach to cut carrot into thin strips?" />
  <row Id="22514" PostHistoryTypeId="2" PostId="10977" RevisionGUID="1c4a3e93-ab9e-43ea-a4d6-dfa95981bb84" CreationDate="2011-01-12T19:46:43.043" UserId="36" Text="This question seems slightly ridiculous, but I'm a noob, so bear with me.&#xD;&#xA;&#xD;&#xA;In [this oft-referred to recipe for making ice cream][1], what does &quot;chill-completely&quot; mean exactly? Is there a measurable temperature or timeframe I am looking at? Should it just be lukewarm or coldish? Do I stir it to make it cold all the way through? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2010/07/vanilla-ice-cream-without-the-machine-recipe.html" />
  <row Id="22515" PostHistoryTypeId="1" PostId="10977" RevisionGUID="1c4a3e93-ab9e-43ea-a4d6-dfa95981bb84" CreationDate="2011-01-12T19:46:43.043" UserId="36" Text="Chilling? How can I quantify that?" />
  <row Id="22516" PostHistoryTypeId="3" PostId="10977" RevisionGUID="1c4a3e93-ab9e-43ea-a4d6-dfa95981bb84" CreationDate="2011-01-12T19:46:43.043" UserId="36" Text="&lt;ice-cream&gt;&lt;chilling&gt;" />
  <row Id="22517" PostHistoryTypeId="2" PostId="10978" RevisionGUID="efe3bc1c-d030-4baa-a118-fd056883c4f0" CreationDate="2011-01-12T19:52:22.383" UserId="4218" Text="You don't have to do anything to season it. If you do need to clean it, it's ok to use PLAIN warm water on it (never soap) and a scrub sponge (again, no soap) but make sure you let it dry **thoroughly** before you heat it up again or it may crack." />
  <row Id="22518" PostHistoryTypeId="2" PostId="10979" RevisionGUID="69c24e0b-290a-4346-afee-3da99ed304a8" CreationDate="2011-01-12T19:53:26.843" UserId="41" Text="&quot;Completely&quot; definitely isn't a standardized term; however, since we're talking about making ice cream here, the correct answer is going to be &quot;as cold as possible without freezing&quot;.&#xD;&#xA;&#xD;&#xA;When making ice cream, it's important to get the mixture as cold as possible *before* you freeze it, especially if you're not using an ice cream machine, so that you give it as little time as possible for ice crystals to form.  If large ice crystals form, then you won't have ice cream, you'll have ice.&#xD;&#xA;&#xD;&#xA;So get it all the way down to refrigerator temperature and *work quickly* when you take it back out of the fridge.  It'll be quicker and easier if you chill the bowl or receptacle first." />
  <row Id="22519" PostHistoryTypeId="25" PostId="10977" RevisionGUID="7bc7b721-dda2-4051-8f5d-a2196d709a95" CreationDate="2011-01-12T19:55:27.183" Comment="http://twitter.com/#!/StackCooking/status/25279709700956160" />
  <row Id="22520" PostHistoryTypeId="5" PostId="10927" RevisionGUID="18826f71-aa70-4113-b646-de505778426c" CreationDate="2011-01-12T20:14:41.833" UserId="41" Comment="added 937 characters in body; added 100 characters in body" Text="If you're talking about fast food, you can rest assured that their carrots *arrive that way* from the distributor, who is probably using industrial machinery to do the cutting.&#xD;&#xA;&#xD;&#xA;If you want to achieve this at home with minimal effort then your best bet is a piece of equipment called a [mandoline][1].  Normally it has a top piece that you use to pierce the vegetable or fruit (AKA a guard), and you just slide it along the surface as it gets sliced by the slightly-raised blade, which you can usually adjust to get your desired thickness.  It looks like this:&#xD;&#xA;&#xD;&#xA;![Mandoline][2]&#xD;&#xA;&#xD;&#xA;Most of them have julienne blades but make sure you check before purchasing one.  &#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Safety note:**  As [contributor Chef has pointed out][3], you can give yourself an extremely nasty cut on one of these if you get careless (and who among us doesn't have those days occasionally?), so do yourself a favour and **buy a pair of safety gloves** if you don't already have them.&#xD;&#xA;&#xD;&#xA;Gloves are not expensive - the [most expensive pair on Amazon][4] costs under $25 - so just go and get yourself a pair, even if you have a really high-end mandoline.  It's better to have a good pair and never use them than it is to slice half a finger off because you couldn't spare the time or expense to get some.  Trust me, I'm speaking from experience here.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mandoline&#xD;&#xA;  [2]: http://i.stack.imgur.com/3Oo11.jpg&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/10923/what-is-the-best-approach-to-cut-carrot-into-thin-strips/10969#10969&#xD;&#xA;  [4]: http://www.amazon.com/Victorinox-Cutlery-UltraShield-Resistant-Medium/dp/B00170EM6A/ref=sr_1_3?s=home-garden&amp;ie=UTF8&amp;qid=1294863041&amp;sr=1-3" />
  <row Id="22521" PostHistoryTypeId="25" PostId="10923" RevisionGUID="7163411a-ee58-45f1-8bfe-8f01a117ba24" CreationDate="2011-01-12T22:55:27.897" Comment="http://twitter.com/#!/StackCooking/status/25325011527016448" />
  <row Id="22522" PostHistoryTypeId="2" PostId="10980" RevisionGUID="a21a4bc7-2bda-4a72-bbe5-a633d9387223" CreationDate="2011-01-12T22:56:05.680" UserId="4201" Text="I know that meat thermometers generally won't handle as high a temperature range as candy, but I'm only planning to make caramels and fudge (so soft ball and firm ball) and that's within the range of the meat thermometer that I already own. &#xD;&#xA;&#xD;&#xA;Also, meat thermometers are often labelled &quot;medium well&quot; etc., rather than &quot;soft ball&quot;. Since I have access to the temps required, that's not an issue. &#xD;&#xA;&#xD;&#xA;I'm definitely a noob to candy, so is there some magical reason I can't use a meat thermometer for my candy? Is it a huge no-no? Does it contain leprechauns that will destroy my caramels? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="22523" PostHistoryTypeId="1" PostId="10980" RevisionGUID="a21a4bc7-2bda-4a72-bbe5-a633d9387223" CreationDate="2011-01-12T22:56:05.680" UserId="4201" Text="What are the differences between candy thermometers and meat thermometers? " />
  <row Id="22524" PostHistoryTypeId="3" PostId="10980" RevisionGUID="a21a4bc7-2bda-4a72-bbe5-a633d9387223" CreationDate="2011-01-12T22:56:05.680" UserId="4201" Text="&lt;equipment&gt;&lt;thermometer&gt;" />
  <row Id="22525" PostHistoryTypeId="2" PostId="10981" RevisionGUID="9724e68c-3341-452e-bf1a-4d238d938cb3" CreationDate="2011-01-12T23:11:40.607" UserId="1259" Text="If the temperatures you are looking for are within the stated range of the meat thermometer you will be fine. The difference between the two is just as you guessed, they are focused on different temperature ranges. A candy thermometer will need to be able to accurately measure melted sugar, which is way hotter than a medium rare steak. Putting a meat thermometer in to 350F sugar may break the thermometer. But putting it in to 160F fudge would be just fine. &#xD;&#xA;&#xD;&#xA;And it's actually the pixies that will destroy your candy! Everyone knows there's no such thing as leprechauns." />
  <row Id="22526" PostHistoryTypeId="2" PostId="10982" RevisionGUID="9d78dfb8-0f66-4937-95c8-42beecfa228b" CreationDate="2011-01-12T23:12:53.863" UserId="3479" Text="If your meat thermometer is accurate and responsive you will be fine using it.  However, some meat thermometers are slow and basic and not particularly accurate with no means of adjusting.  With meat, once you are in a range of temperatures, you will have edible food, although it might not be exactly what you are looking for.  With candy, a difference of a few degrees means a different kind of candy...again, still edible, but much more different than say between medium-rare and medium on your roast.&#xD;&#xA;&#xD;&#xA;The goal with any thermometer is to have it be accurate within the range that you need to measure.  Just because the range you want is on that thermometer doesn't mean that it is accurate in that range.  If you trust it, fine.  Worst case, you lose a batch of sugar water." />
  <row Id="22527" PostHistoryTypeId="25" PostId="10980" RevisionGUID="c2264cc0-24e5-4fb8-85e5-57d2deb80902" CreationDate="2011-01-13T01:55:28.373" Comment="http://twitter.com/#!/StackCooking/status/25370311868293120" />
  <row Id="22528" PostHistoryTypeId="2" PostId="10983" RevisionGUID="7a2f27a8-a9ea-45ec-9cfc-f31060bc3f30" CreationDate="2011-01-13T01:59:05.703" UserId="3779" Text="I think Doug and yossarian both touched on the main points, but to summarize, there are four reasons why you might not want to use a meat thermometer for candy:&#xD;&#xA;&#xD;&#xA; 1. **Range** A meat thermometer might go from 140 F to 220 F or something like that, which is plenty for meat. Candy often requires a range from about 75 degrees (chocolate) up to 400+ degrees (hard candy). The range on most thermometers is simply not sufficient for most candies.&#xD;&#xA; 2. **Accuracy** When you temper chocolate, 88 F degrees is an ideal working temperature (for dark chocolate). Some people would consider 91 so high you might want to think about starting over. When you make caramels, the difference between 235 F and 240 F can be the difference between wonderfully chewy caramels and a sugar-flavored rock. *If you can't read one degree increments at a glance, you need a real candy thermometer.*&#xD;&#xA; 3. **Speed** Meat thermometers often take 30 seconds to a minute to get an accurate result. When you are making candies, you have to be able to tell what the temperature is *right now*.&#xD;&#xA; 4. **Contamination** I don't want the thermometer that goes in semi-raw meat anywhere near my chocolate.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="22529" PostHistoryTypeId="6" PostId="10980" RevisionGUID="69e455e3-a1a2-431c-a1cc-6da608021128" CreationDate="2011-01-13T02:01:30.603" UserId="3779" Comment="edited tags" Text="&lt;equipment&gt;&lt;candy&gt;&lt;thermometer&gt;" />
  <row Id="22531" PostHistoryTypeId="25" PostId="10925" RevisionGUID="c23f4077-d201-44a8-aa32-4916b83ce12b" CreationDate="2011-01-13T04:55:28.743" Comment="http://twitter.com/#!/StackCooking/status/25415610875772928" />
  <row Id="22532" PostHistoryTypeId="2" PostId="10985" RevisionGUID="a207d4ba-dba8-4675-b60e-8cfaaeb30dad" CreationDate="2011-01-13T05:02:44.270" UserId="4226" Text="Lemongrass freezes well.  If you cannot find it in the fresh section, try the frozen section of the market. Personally, and unfortunately, I haven't been able to find it even it at my own local Asian market.  Recipes in some of my cookbooks call for lemon zest as an alternative." />
  <row Id="22533" PostHistoryTypeId="2" PostId="10986" RevisionGUID="ebc0a83f-030c-440d-be02-414afb1bc77c" CreationDate="2011-01-13T05:20:44.263" UserId="4226" Text="I've never been unlucky enough to make a dry loaf, but I suggest finding a well-regarded recipe and following that. Beyond that: don't squish.&#xD;&#xA;&#xD;&#xA;I cook in a 12-inch cast-iron pan, with a hand-shaped loaf in the middle. This gives room for the grease to spread away from the meat without losing it altogether. The cast-iron is easy to clean. Others prefer loaf pans.  I suspect that my use of the cast-iron over a loaf pan does the most towards preventing a hard and dry loaf.&#xD;&#xA;&#xD;&#xA;Finally, the recipe I have based my loaf on calls for half the dry ingredients and 1/3rd of the egg that I use. In my case, this has not resulted in mushiness. Of course, this doesn't really make the loaf very healthy!" />
  <row Id="22534" PostHistoryTypeId="2" PostId="10987" RevisionGUID="f66d845d-c8c3-44ab-ba47-0ff6a6327564" CreationDate="2011-01-13T05:36:38.503" UserId="4226" Text="Rather than the &quot;smash&quot; method, I cut a little off each end of the clove and then slice the clove in half, lengthwise. Once it is sliced, the skin peels off easily. Plus, the cut allows for the (2) slices to lay flat for mincing." />
  <row Id="22535" PostHistoryTypeId="2" PostId="10988" RevisionGUID="c3b53156-8d96-4d50-937b-12abe24d9d3e" CreationDate="2011-01-13T06:12:27.053" UserId="2054" Text="A **sandblaster** will quickly remove burnt-on stuff from a cast-iron pan. I gave a pan to a friend with a sandblaster to treat it for me, and he never gave it back. So, that's a risk with this method.&#xD;&#xA;&#xD;&#xA;I have scraped with a **table knife**. That worked well for burnt-on stuff in a small area, but it's a huge job to clean the whole pan.&#xD;&#xA;&#xD;&#xA;Coarse **steel wool** or **brass wool** can work, too.&#xD;&#xA;&#xD;&#xA;Many people don't realize how much stuff is burnt on to their cast iron. They're not supposed to be black &amp; rough, but dark **grey and very smooth**. &#xD;&#xA;&#xD;&#xA;As others have said, be sure to **season** as soon as they're clean. Or at least oil them to protect against rust until you're ready to season." />
  <row Id="22536" PostHistoryTypeId="2" PostId="10989" RevisionGUID="dd011c67-0805-4dd2-b440-645bdf790a78" CreationDate="2011-01-13T06:16:25.650" UserId="4227" Text="Unbleached, organic white flour is a good choice. There are also organic &quot;white&quot; whole wheat flours, though like any other whole-grain flour the end result won't be as light or airy." />
  <row Id="22537" PostHistoryTypeId="2" PostId="10990" RevisionGUID="59bb1f87-b234-4750-8a81-1706423db250" CreationDate="2011-01-13T06:40:47.673" UserDisplayName="ria" Text="i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?" />
  <row Id="22538" PostHistoryTypeId="1" PostId="10990" RevisionGUID="59bb1f87-b234-4750-8a81-1706423db250" CreationDate="2011-01-13T06:40:47.673" UserDisplayName="ria" Text="how to fix pudding that got extra sweet?" />
  <row Id="22539" PostHistoryTypeId="3" PostId="10990" RevisionGUID="59bb1f87-b234-4750-8a81-1706423db250" CreationDate="2011-01-13T06:40:47.673" UserDisplayName="ria" Text="&lt;food-safety&gt;" />
  <row Id="22540" PostHistoryTypeId="25" PostId="10990" RevisionGUID="292c22f0-8712-4ab9-90da-2cf4a6268f69" CreationDate="2011-01-13T07:55:29.220" Comment="http://twitter.com/#!/StackCooking/status/25460911825231872" />
  <row Id="22541" PostHistoryTypeId="2" PostId="10991" RevisionGUID="460c21d2-3621-4415-94fc-a2b1aba520db" CreationDate="2011-01-13T08:02:31.973" UserId="1236" Text="Do you have the ingredients necessary to make more?  You could make a second batch, without adding sugar, and combine them." />
  <row Id="22542" PostHistoryTypeId="2" PostId="10992" RevisionGUID="cf2e910b-56e9-461f-a330-5e2c00b5fa8e" CreationDate="2011-01-13T10:09:36.163" UserId="503" Text="Im using a sourdough starter from the recipe in Peter Reinhart's **Artisan Breads Every Day** and i have gone through several of the rebuilding cycles with it.  Its been working fairly well for me and i have been refreshing it every week.  It is stored in an airtight container in the fridge.&#xD;&#xA;&#xD;&#xA;How long could it be left in the fridge without being refreshed before its unsalvageable and would need to be thrown out?  " />
  <row Id="22543" PostHistoryTypeId="1" PostId="10992" RevisionGUID="cf2e910b-56e9-461f-a330-5e2c00b5fa8e" CreationDate="2011-01-13T10:09:36.163" UserId="503" Text="How long will a sourdough starter last between feedings?" />
  <row Id="22544" PostHistoryTypeId="3" PostId="10992" RevisionGUID="cf2e910b-56e9-461f-a330-5e2c00b5fa8e" CreationDate="2011-01-13T10:09:36.163" UserId="503" Text="&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="22545" PostHistoryTypeId="2" PostId="10993" RevisionGUID="c206f360-2786-4a63-9840-69f51e236242" CreationDate="2011-01-13T10:35:47.193" UserId="4194" Text="It should last for a couple of weeks without feeding. You should feed it at least twice before using it again though. Probably the safest thing to do is take a little of the starter and use it as an experiment; keep one bit for a week without feeding and see if it works, and another bit for two, etc." />
  <row Id="22546" PostHistoryTypeId="2" PostId="10994" RevisionGUID="9b822af1-4053-484d-93a2-2f19b5ae1bcc" CreationDate="2011-01-13T10:42:42.880" UserId="2391" Text="If it's stiff, it could be used to top or fill a sponge cake. Icing is sweet by design. If it isn't stiff adding more icing sugar should stiffen it enough to set." />
  <row Id="22547" PostHistoryTypeId="25" PostId="10992" RevisionGUID="216510a4-a4a0-4d14-9e08-47af4f1cc65d" CreationDate="2011-01-13T10:55:29.727" Comment="http://twitter.com/#!/StackCooking/status/25506213030526976" />
  <row Id="22548" PostHistoryTypeId="2" PostId="10995" RevisionGUID="6c733950-262c-4e73-b009-04159946d7ff" CreationDate="2011-01-13T13:43:34.283" UserId="1259" Text="I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It also got up to 112F instead of the called for 105F before letting the curds form. But it never came together or reached the shiny smooth consistency that the directions called for. It would not hold together well enough to pull / stretch. It ended up like ricotta. It was good, but it wasn't what we were aiming for.&#xD;&#xA;&#xD;&#xA;When doing my Christmas shopping, I noticed that some of the kits were for making mozzarella or ricotta, so I assume that the two have the same ingredients and a slightly different process. So what's the difference in process for the two? I'm thinking that's where we went wrong." />
  <row Id="22549" PostHistoryTypeId="1" PostId="10995" RevisionGUID="6c733950-262c-4e73-b009-04159946d7ff" CreationDate="2011-01-13T13:43:34.283" UserId="1259" Text="Why did my mozzarella turn out like ricotta?" />
  <row Id="22550" PostHistoryTypeId="3" PostId="10995" RevisionGUID="6c733950-262c-4e73-b009-04159946d7ff" CreationDate="2011-01-13T13:43:34.283" UserId="1259" Text="&lt;cheese&gt;&lt;recipe-problems&gt;&lt;food-differences&gt;&lt;cheese-making&gt;" />
  <row Id="22551" PostHistoryTypeId="25" PostId="10921" RevisionGUID="0a55269f-9e5f-43ca-9124-09753f88e89a" CreationDate="2011-01-13T13:55:29.623" Comment="http://twitter.com/#!/StackCooking/status/25551510616145920" />
  <row Id="22552" PostHistoryTypeId="5" PostId="10995" RevisionGUID="912f15dd-67d4-4185-8c14-61e9bbe231bb" CreationDate="2011-01-13T15:19:19.963" UserId="1259" Comment="added 305 characters in body" Text="I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It also got up to 112F instead of the called for 105F before letting the curds form. But it never came together or reached the shiny smooth consistency that the directions called for. It would not hold together well enough to pull / stretch. It ended up like ricotta. It was good, but it wasn't what we were aiming for.&#xD;&#xA;&#xD;&#xA;When doing my Christmas shopping, I noticed that some of the kits were for making mozzarella or ricotta, so I assume that the two have the same ingredients and a slightly different process. So what's the difference in process for the two? I'm thinking that's where we went wrong.&#xD;&#xA;&#xD;&#xA;The result actually looked a lot like what this cheese making site says [will result from using UHT milk][1], but I checked before making the cheese, and it was just pasteurized (and I just double checked, and it still just says pasteurized). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cheesemaking.com/store/pg/124.html" />
  <row Id="22553" PostHistoryTypeId="2" PostId="10996" RevisionGUID="f9fece29-40e0-4304-b8af-49fe55bff487" CreationDate="2011-01-13T15:36:01.030" UserId="41" Text="According to [playing with fire and water][1], the key is **raw** milk - *not* pasteurized at all.  The author says that she tried several times to make mozzarella and it always turned out like ricotta, until she switched to raw milk.&#xD;&#xA;&#xD;&#xA;It's also very important to let the curds acidify, which essentially means letting it sit around for a while.  If you don't do that, the curds won't spin, and if they don't spin and stretch, then you can't make a firm cheese, it'll just stay like jelly.  The curds are acidified when they spin (stretch without breaking).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.playingwithfireandwater.com/foodplay/2008/09/fresh-mozzarella.html" />
  <row Id="22554" PostHistoryTypeId="2" PostId="10997" RevisionGUID="5402f9c7-a65c-4ef2-9564-27c168dde986" CreationDate="2011-01-13T16:00:02.823" UserId="3577" Text="You might try whole wheat pastry flour, too.  It's usually used in things like pie crusts, and probably would be the closest in texture to white flour.&#xD;&#xA;&#xD;&#xA;Any grain other than wheat will not have the same amount of gluten and thus may have a vastly different texture." />
  <row Id="22555" PostHistoryTypeId="2" PostId="10998" RevisionGUID="2d70a03b-f5aa-4b52-b721-2463b3d9e7c6" CreationDate="2011-01-13T16:29:40.603" UserId="4214" Text="The following is paraphrased from Andrew Whitley's excellent book *Bread Matters*&#xD;&#xA;&#xD;&#xA;**Wheat leaven**&#xD;&#xA;&#xD;&#xA;- If you intend to use within 2 days, store the it at ambient temperature&#xD;&#xA;- For 2-14 days, store it in the fridge. Optionally refresh it before use.&#xD;&#xA;- For longer, refresh then freeze. Refresh again after thawing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Rye sourdough**&#xD;&#xA;&#xD;&#xA; - 0-3 days -- ambient temperature&#xD;&#xA; - 3-30 days -- fridge, no need to refresh&#xD;&#xA; - Longer -- refresh then freeze. Refresh again after thawing.&#xD;&#xA;&#xD;&#xA;Whitley describes &quot;constructive neglect&quot;. He keeps a rye sourdough in his fridge that's several months old, so that he can demonstrate to students how easily he can take 50g of it and produce a lovely sourdough from it within 16 hours.&#xD;&#xA;&#xD;&#xA;It's a great book." />
  <row Id="22556" PostHistoryTypeId="25" PostId="10995" RevisionGUID="2ff9d230-0efd-4250-99ec-33c59b280e02" CreationDate="2011-01-13T16:55:29.680" Comment="http://twitter.com/#!/StackCooking/status/25596809388752896" />
  <row Id="22557" PostHistoryTypeId="2" PostId="10999" RevisionGUID="7aecd226-b896-4bf3-a567-be3dbc640500" CreationDate="2011-01-13T17:04:02.430" UserId="4214" Text="Just use more starter that usual in your loaf. It may rise slightly faster but otherwise it'll be no different to normal baking.&#xD;&#xA;" />
  <row Id="22558" PostHistoryTypeId="2" PostId="11000" RevisionGUID="a9eddfff-07fa-4189-8194-b9bb14b01e22" CreationDate="2011-01-13T17:35:33.627" UserId="4233" Text="I make tea by submerging a tea-bag in a ceramic mug, covering the mug for about 5 minutes, and then removing the tea bag.&#xD;&#xA;&#xD;&#xA;My question is: Is it advantageous to cover the mug during the steeping process, or should I leave the mug uncovered while it is steeping?" />
  <row Id="22559" PostHistoryTypeId="1" PostId="11000" RevisionGUID="a9eddfff-07fa-4189-8194-b9bb14b01e22" CreationDate="2011-01-13T17:35:33.627" UserId="4233" Text="Proper way to steep bag tea in a cofee mug?" />
  <row Id="22560" PostHistoryTypeId="3" PostId="11000" RevisionGUID="a9eddfff-07fa-4189-8194-b9bb14b01e22" CreationDate="2011-01-13T17:35:33.627" UserId="4233" Text="&lt;tea&gt;" />
  <row Id="22561" PostHistoryTypeId="2" PostId="11001" RevisionGUID="b94caeb8-db94-45f4-becf-fbe2dd948971" CreationDate="2011-01-13T17:39:22.713" UserId="1675" Text="this is similar to my question: http://cooking.stackexchange.com/questions/10580/how-do-i-make-my-goat-cheese-creamy&#xD;&#xA;&#xD;&#xA;I would suspect that bringing the temperature higher than directed would cause your problems. In my case I ended up raising the temperature because my cheese wouldn't separate, which resulted in a crumbly hard cheese, instead of something creamy." />
  <row Id="22562" PostHistoryTypeId="2" PostId="11002" RevisionGUID="3d2737b2-959b-4915-a9e5-803ab5746d3a" CreationDate="2011-01-13T17:43:28.827" UserId="3348" Text="Covering the mug may help insulate the tea/water, keeping it hotter. If you believe that a more consistent temperature produces a better cuppa, then covering would help (though how much is debatable). I'll leave it to someone else to provide arguments about the ideal steeping time and temperature.&#xD;&#xA;&#xD;&#xA;Someone might also make a case that covering the mug keeps aromas trapped in too, but I doubt that does anything to improve the tea flavor, and your concentrated aromas are going to escape as soon as you take the cover off anyway.&#xD;&#xA;&#xD;&#xA;So I'd say the insulation/heat conservation argument is where it's at.  " />
  <row Id="22563" PostHistoryTypeId="2" PostId="11003" RevisionGUID="43d95722-efeb-4c39-b1b1-c81c87c88aac" CreationDate="2011-01-13T18:02:51.267" UserId="4194" Text="Given that tea is 'properly' made in teapots, which always have lids that are put in place after the addition of water, I'd say you are wise to cover your mug. Insulation is probably the only advantage though, as bikeboy says." />
  <row Id="22564" PostHistoryTypeId="2" PostId="11004" RevisionGUID="c8f91178-ff31-4bbd-a2e6-408ec8479554" CreationDate="2011-01-13T18:11:01.770" UserId="2763" Text="I think this is purely one for personal preference. Try it and see.&#xD;&#xA;&#xD;&#xA;If you have access to ISO (or I guess BSI or Indian national standards) there is an ISO standard for brewing tea for taste tests, which is moderately interesting." />
  <row Id="22565" PostHistoryTypeId="2" PostId="11005" RevisionGUID="06e4615d-b125-4985-a4b9-dafae970d2da" CreationDate="2011-01-13T18:13:11.907" UserId="3310" Text="Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combination of a hearty bread and a soft crust. Questions: I'm baking at 425, is this too hot/cold? Will it help to add more/less fat to the dough? Will it help to add more/less water to the dough? Do I need to do a slower rise? How do you control the crustiness of a bread, anyway?" />
  <row Id="22566" PostHistoryTypeId="1" PostId="11005" RevisionGUID="06e4615d-b125-4985-a4b9-dafae970d2da" CreationDate="2011-01-13T18:13:11.907" UserId="3310" Text="how to make hot dog buns or sandwich rolls" />
  <row Id="22567" PostHistoryTypeId="3" PostId="11005" RevisionGUID="06e4615d-b125-4985-a4b9-dafae970d2da" CreationDate="2011-01-13T18:13:11.907" UserId="3310" Text="&lt;breadmaking&gt;&lt;crust&gt;" />
  <row Id="22568" PostHistoryTypeId="2" PostId="11006" RevisionGUID="13fef41e-5376-4432-83b7-def998379a7f" CreationDate="2011-01-13T18:20:22.637" UserId="3630" Text="Normally, a bun for a hotdog or hamburger is going to be made of a softer, sweeter dough.  It will have a higher egg content, milk content, fat content, and sugar content.  It is a slightly softer (more water) dough than a white bread dough (and a lot softer than a crusty, lean loaf like french).  You will definitely want to bake it at a lower temperature, 425 is far too high.  I would not usually bake too many breads higher than 400.  A softer, sweeter dough such as this should be baked no higher than 375.  If you are looking for a good pointer towards the type of dough to use, I use the same dough for hotdog and hamburger buns as I use to make cinnamon buns/sweet rolls." />
  <row Id="22569" PostHistoryTypeId="2" PostId="11007" RevisionGUID="03386215-1929-4d76-831c-8ee0643ee2c7" CreationDate="2011-01-13T19:15:56.340" UserId="1393" Text="This seems like a case where a very simple A/B comparison will give you the answer for your own personal preference. Just use two identical mugs and do everything else the same except cover one and not the other. If you really want to make it official, put a mark on the bottom of one mug and then have someone else randomize them while you look away. (p.s. not sure why this question is getting negative votes, it seems fine to me)." />
  <row Id="22570" PostHistoryTypeId="25" PostId="11005" RevisionGUID="e6a434aa-1a6c-45d1-b674-66e5380a418c" CreationDate="2011-01-13T19:55:29.753" Comment="http://twitter.com/#!/StackCooking/status/25642108614352896" />
  <row Id="22571" PostHistoryTypeId="2" PostId="11008" RevisionGUID="2e0bd9a7-ce34-41ea-84cd-2107518fa94c" CreationDate="2011-01-13T20:22:34.077" UserId="1420" Text="My recipe comes a little from my middle eastern background, but I always get compliments:&#xD;&#xA;(Based on 2 pounds of ground turkey, no measurements, do it to taste)&#xD;&#xA;&#xD;&#xA; - Fresh minced parsley&#xD;&#xA;   &#xD;&#xA; - Salt&#xD;&#xA;   &#xD;&#xA; - White pepper&#xD;&#xA;&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA; - Finely minced garlic&#xD;&#xA;&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA; - Grated onion (usually half or more)&#xD;&#xA;&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA; - 1 egg (start with one at least, add  &#xD;&#xA;   another if it still feels too 'dry'  &#xD;&#xA;   with the bread crumbs)&#xD;&#xA;&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA; - Bread crumbs (I usually use Progresso&#xD;&#xA;   Plain, but Italian works fine too)&#xD;&#xA;&#xD;&#xA;   &#xD;&#xA;&#xD;&#xA; - Worcestershire&#xD;&#xA;&#xD;&#xA;A note: I use this same recipe for beef burgers too but I put a lot MORE spices and bread crumbs in the in the turkey burger recipe. &#xD;&#xA;" />
  <row Id="22572" PostHistoryTypeId="2" PostId="11009" RevisionGUID="13c6df4e-d04d-401a-a3ca-67bccf3a0c0e" CreationDate="2011-01-13T20:30:35.523" UserId="4236" Text="I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken.&#xD;&#xA;&#xD;&#xA;Right now I only know one way to cook a whole chicken, and that's roasting the entire thing in the oven. This is perfectly fine but I'd like a little variety.&#xD;&#xA;&#xD;&#xA;Can anyone offer any suggestions? I don't need every meal to include the entire chicken, of course, but if I cook something that only uses breasts, for example, I'm going to need some complementary recipes for the rest of the bird." />
  <row Id="22573" PostHistoryTypeId="1" PostId="11009" RevisionGUID="13c6df4e-d04d-401a-a3ca-67bccf3a0c0e" CreationDate="2011-01-13T20:30:35.523" UserId="4236" Text="Meals to cook using a whole chicken" />
  <row Id="22574" PostHistoryTypeId="3" PostId="11009" RevisionGUID="13c6df4e-d04d-401a-a3ca-67bccf3a0c0e" CreationDate="2011-01-13T20:30:35.523" UserId="4236" Text="&lt;chicken&gt;" />
  <row Id="22575" PostHistoryTypeId="2" PostId="11010" RevisionGUID="59120943-d3d5-4789-9eaa-7801929e3142" CreationDate="2011-01-13T20:37:38.080" UserId="4224" Text="I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter.  I like Thai Peanut sauce I have in restaurants, but I  HATE peanut butter.  So when I see a recipe that uses peanut butter (which also has tons of extra crap in it that is less than good for you), I think that the final result can't be good.&#xD;&#xA;&#xD;&#xA;How does one make a peanut sauce without peanut butter? Grind peanuts yourself? " />
  <row Id="22576" PostHistoryTypeId="1" PostId="11010" RevisionGUID="59120943-d3d5-4789-9eaa-7801929e3142" CreationDate="2011-01-13T20:37:38.080" UserId="4224" Text="How do Thai People Make Peanut Suace" />
  <row Id="22577" PostHistoryTypeId="3" PostId="11010" RevisionGUID="59120943-d3d5-4789-9eaa-7801929e3142" CreationDate="2011-01-13T20:37:38.080" UserId="4224" Text="&lt;ingredients&gt;&lt;thai-cuisine&gt;&lt;ingredient-selection&gt;&lt;cooking&gt;" />
  <row Id="22578" PostHistoryTypeId="2" PostId="11011" RevisionGUID="a8e06b0c-0aac-4b85-a3df-a433cc11a13b" CreationDate="2011-01-13T20:41:23.267" UserId="1816" Text="If you use only the breasts, you can use the rest to make a broth/stock hybrid using meat and bones.  You can also roast the rest of the bird and shred the meat to save up to put in soups, pot pies, chicken salad, or with a one-pot pasta meal.&#xD;&#xA;&#xD;&#xA;Besides a standard roast, try butterflying (otherwise known as spatchcocking) your chicken.  I do this [regularly][1].  The result is, in my opinion, much more flavorful than roasting the regular way.&#xD;&#xA;&#xD;&#xA;[Cooks Illustrated][2] has many recipes that use chicken thighs.  You may want to investigate those.  You can also simply look into googling recipes for the different parts of the bird.&#xD;&#xA;&#xD;&#xA;Finally, remember to freeze your bones and, when you get a quantity of them, make stock.  It will be far tastier than store-bought stock and you can control what goes into it.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8335/unexplained-butterflied-roast-chicken-success&#xD;&#xA;  [2]: http://www.cooksillustrated.com" />
  <row Id="22579" PostHistoryTypeId="2" PostId="11012" RevisionGUID="a3abfcd5-0d84-45fa-98db-c4456f538cc8" CreationDate="2011-01-13T20:50:15.097" UserId="4047" Text="Hearty and hot dog buns aren't two ideas you see put together very often. If you're doing something like using some amount of whole grain in the buns then you're going to get a chewier crumb and crust just because of the recipe you're using. If you are making a richer/sweeter dough already then yes, lower temperature will help. I looked at a couple of recipes and 400&amp;deg;F seems to be the temperature that most recommend.&#xD;&#xA;&#xD;&#xA;Beyond that, there are a couple of other things you could try. You could try making a wash of egg white and a little water and brushing that on the bread before baking. This is traditional for similar doughs like challah and it allows the crust to remain soft and promotes even browning. If you're not already, you could also try using a special pan. There are Pullman / pan de mie pans that cover the bread on all sides when baking, which limits the extent to which the crust can form considerably.  You can get special hot dog pans that are shaped on the bottom (so you get the nice hot dog bun shape) and you can simulate the pan de mie effect by placing a greased cookie sheet (greased side down toward the buns) over the bun pan when baking. This should definitely help avoid an overdone or overdeveloped crust. (King Arthur Flour sells one of these kinds of pans online.)" />
  <row Id="22580" PostHistoryTypeId="2" PostId="11013" RevisionGUID="c36f9c4f-bec3-4d03-b766-fe07bbddaaa7" CreationDate="2011-01-13T21:04:56.020" UserId="3432" Text="Peanut butter is just ground roasted peanuts essentially.  The american style peanut butter tends to be sweetened, as well as having extra oil and salt.  But they are only slight flavour/texture enhancers (not that I think sugar enhances it, UK peanut butter is unsweetened usually).&#xD;&#xA;&#xD;&#xA;Satay sauces are essentially just peanut butter sauces, roast some peanuts, grind them, then add to some lightly fried shallots and garlic, with chilli, soy sauce, lemon juice, salt, sugar and if you want it authentic probably some nam pla (fish sauce), or blachan (shrimp paste), all of the above to taste.  Thin with water and reduce to the consistency you desire." />
  <row Id="22581" PostHistoryTypeId="2" PostId="11014" RevisionGUID="543d79e5-c80a-41de-926a-6527ef943e61" CreationDate="2011-01-13T21:22:13.387" UserId="4047" Text="If you have a grill you have lots of options. You can roast the whole bird beer-can-chicken-style, which is of course similar to oven roasting but makes the meat very moist. My preferred method on a grill is to break the chicken down and marinate or season with a dry rub. Then you can control the cooking time of the individual pieces and parts: longer for the thighs and legs and shorter for the breasts and wings.&#xD;&#xA;&#xD;&#xA;If you are breaking down and don't want to cook the whole bird at once, breasts can be prepared in a hurry by doing a quick pan fry and making a simple pan sauce, or an asian-style stir fry.  You could freeze the legs and thighs until you have several and then do a long slow braise with them like a coq au vin. I'd definitely recommend seeking out similar braising recipes for legs and thighs. I also prefer the dark meat for fried chicken, so that's an option with them.  &#xD;&#xA;&#xD;&#xA;If you're not cooking the wings with the other parts, I'd save those with the bones and use them in making stock.  " />
  <row Id="22582" PostHistoryTypeId="2" PostId="11015" RevisionGUID="eb5522ef-88e0-4dba-9719-8a060d222e5a" CreationDate="2011-01-13T21:27:06.517" UserId="4194" Text="The thighs and legs are excellent in casseroles like Coq Au Vin or Chicken Cacciatore; plenty of recipes online for those." />
  <row Id="22583" PostHistoryTypeId="2" PostId="11016" RevisionGUID="71598308-ad9a-4e5c-89d9-9cb3a06019d5" CreationDate="2011-01-13T21:28:46.330" UserId="4237" Text="     I like to partially freeze a whole chicken by putting it in the freezer until it is just starting to freeze. At this point I can easily strip off the skin and put the whole thing in a big pot, like you cook spaghetti noodles in.&#xD;&#xA;&#xD;&#xA; I also put a collapsible colander in the bottom. This catches the bones for easy removal later. &#xD;&#xA;&#xD;&#xA;I toss in a couple of bouillon cubes or a Tablespoons of powdered soup base, along with some roasting veggies such as whole carrots and celery, and then put the chicken (skin removed) into the pot. I will sometimes boil the skin in a seperate pot so that I can have the skimmed fat saved for a few days in a jar to add as flavor enhancing to other dishes.&#xD;&#xA;&#xD;&#xA; Cover the chicken with water. Bring to a boil, then turn down to a simmer and put lid on loosely. This is a good time to throw in some herbs either loose or in a bag made from a square or cheesecloth or a ball tea-strainer.&#xD;&#xA;&#xD;&#xA;Simmer until meat falls off of the bones.&#xD;&#xA;Allow to cool in the broth (it will absorb the broth and remain moist) so you can handle the meat. &#xD;&#xA;&#xD;&#xA;Remove the meat from the broth by pouring off the broth into another container and separating out the meat.&#xD;&#xA;&#xD;&#xA;Lift out colander and discard everything but the broth. &#xD;&#xA;&#xD;&#xA;Save the broth for future meals by freezing or storing for a few days in a jar in the fridge, for a delicious stock.&#xD;&#xA;&#xD;&#xA;Now you have precooked chicken you can put in a freezer bag or container. Use it anyplace you would cooked chicken in a recipe.  Tacos, enchiladas, lasagna, chicken and dumplings, chicken sandwiches, stir-fry, chicken and rice pilaf, you get the idea.&#xD;&#xA;&#xD;&#xA;You can also put this whole chicken in a crockpot on medium overnight instead of boiling it. " />
  <row Id="22584" PostHistoryTypeId="5" PostId="11016" RevisionGUID="d8fa1eea-6c4d-4414-a3c0-2be3c775edbe" CreationDate="2011-01-13T21:30:30.337" UserId="1816" Comment="deleted 5 characters in body" Text="I like to partially freeze a whole chicken by putting it in the freezer until it is just starting to freeze. At this point I can easily strip off the skin and put the whole thing in a big pot, like you cook spaghetti noodles in.&#xD;&#xA;&#xD;&#xA; I also put a collapsible colander in the bottom. This catches the bones for easy removal later. &#xD;&#xA;&#xD;&#xA;I toss in a couple of bouillon cubes or a Tablespoons of powdered soup base, along with some roasting veggies such as whole carrots and celery, and then put the chicken (skin removed) into the pot. I will sometimes boil the skin in a seperate pot so that I can have the skimmed fat saved for a few days in a jar to add as flavor enhancing to other dishes.&#xD;&#xA;&#xD;&#xA; Cover the chicken with water. Bring to a boil, then turn down to a simmer and put lid on loosely. This is a good time to throw in some herbs either loose or in a bag made from a square or cheesecloth or a ball tea-strainer.&#xD;&#xA;&#xD;&#xA;Simmer until meat falls off of the bones.&#xD;&#xA;Allow to cool in the broth (it will absorb the broth and remain moist) so you can handle the meat. &#xD;&#xA;&#xD;&#xA;Remove the meat from the broth by pouring off the broth into another container and separating out the meat.&#xD;&#xA;&#xD;&#xA;Lift out colander and discard everything but the broth. &#xD;&#xA;&#xD;&#xA;Save the broth for future meals by freezing or storing for a few days in a jar in the fridge, for a delicious stock.&#xD;&#xA;&#xD;&#xA;Now you have precooked chicken you can put in a freezer bag or container. Use it anyplace you would cooked chicken in a recipe.  Tacos, enchiladas, lasagna, chicken and dumplings, chicken sandwiches, stir-fry, chicken and rice pilaf, you get the idea.&#xD;&#xA;&#xD;&#xA;You can also put this whole chicken in a crockpot on medium overnight instead of boiling it. " />
  <row Id="22585" PostHistoryTypeId="2" PostId="11017" RevisionGUID="e8a33a01-abbf-4fd9-a1c4-4bf9c3fd7d72" CreationDate="2011-01-13T21:57:02.567" UserId="4237" Text="I once ran into the same problem. I ended up making frozen pudding pops out of them. Boy were they a hit. &#xD;&#xA;&#xD;&#xA;I just put the pudding in several ice cube trays and a few wax coated paper cups.&#xD;&#xA;&#xD;&#xA;Pop them into the freezer. &#xD;&#xA;&#xD;&#xA;Insert plastic spoons or popsicle sticks when it gets frozen enough to hold the spoon or stick. . &#xD;&#xA;&#xD;&#xA;Serve with a smile, you are about to achieve 'Hero' status." />
  <row Id="22586" PostHistoryTypeId="2" PostId="11018" RevisionGUID="1e5510e5-8bb3-498a-9b80-99bc2e9652c3" CreationDate="2011-01-13T22:09:55.123" UserId="3348" Text="I'd say you should definitely learn how to break the chicken into serving pieces, and also how to de-bone the breasts and thighs. After all, this is what happens to chicken parts before they get to the supermarket--why not do it at home? &#xD;&#xA;&#xD;&#xA;It's true that if you have a recipe that calls for four breasts you'll need to break down two chickens, but it's not like you have to throw the other parts away--you'll have them on hand for recipes that call for four legs, thighs or wings. And of course the rest of the carcasses are good for stock." />
  <row Id="22587" PostHistoryTypeId="2" PostId="11019" RevisionGUID="1a5a2a80-96b9-4bfa-aada-aa2cee8222e0" CreationDate="2011-01-13T22:20:04.393" UserId="2832" Text="If you don't want to cook the whole bird, invest in a good knife, and cut up your chicken.  Package the pieces into meal-sized units (thigh-leg, breast-wing).  Use the remaining parts as you see fit (stocks, organ meat recipes, etc).  That gives you a lot more flexibility on what you can do with the meat." />
  <row Id="22588" PostHistoryTypeId="2" PostId="11020" RevisionGUID="2c33be84-d899-4af3-a54d-9bb71b77a002" CreationDate="2011-01-13T22:25:41.633" UserId="950" Text="A recipe I am planning to make calls for chili paste, which I have never used before. I found some in the grocery store (it is [Sambal Oelek ground fresh chili paste](http://www.amazon.com/gp/product/B001EO5Z56)), which seems to be more liquidy than, say, tomato paste. I only need 1/2 a teaspoon, however, so I will have plenty left over.&#xD;&#xA;&#xD;&#xA;Does chili paste require refrigeration after it is opened? It does not say anything about it that I can see on the jar. Also, how long will it last after being opened (regardless of whether or not it needs to be in the fridge)?" />
  <row Id="22589" PostHistoryTypeId="1" PostId="11020" RevisionGUID="2c33be84-d899-4af3-a54d-9bb71b77a002" CreationDate="2011-01-13T22:25:41.633" UserId="950" Text="Does chili paste require refrigeration?" />
  <row Id="22590" PostHistoryTypeId="3" PostId="11020" RevisionGUID="2c33be84-d899-4af3-a54d-9bb71b77a002" CreationDate="2011-01-13T22:25:41.633" UserId="950" Text="&lt;food-safety&gt;" />
  <row Id="22591" PostHistoryTypeId="2" PostId="11021" RevisionGUID="b9af604e-bb3c-4cc9-a707-8ec02a5f38a1" CreationDate="2011-01-13T22:35:24.370" UserId="1393" Text="I don't know if it technically requires refrigeration, but I've always kept mine in the refrigerator and had it survive for at least 6 months with no noticeable degradation." />
  <row Id="22592" PostHistoryTypeId="5" PostId="10978" RevisionGUID="ce27c542-6509-4b36-8104-e65a0526a0f9" CreationDate="2011-01-13T22:38:24.797" UserId="4218" Comment="added 27 characters in body" Text="You don't have to do anything to season it. If you do need to clean it, it's ok to use PLAIN warm water on it (never soap) and a scrub sponge (again, no soap) after it cools completely, but make sure you let it dry **thoroughly** before you heat it up again or it may crack." />
  <row Id="22593" PostHistoryTypeId="2" PostId="11022" RevisionGUID="94063994-bb4c-4c3f-90e1-bc59a55c8c29" CreationDate="2011-01-13T22:51:03.780" UserId="4237" Text="I have been taught by folks using cast iron Dutch Ovens outdoors, that not only does salt spread heavily over coals reduce flair ups, it helps keep the heat in, while reducing how quickly the briquets burn. My own experience with fruit pies or fillings,is that it keeps the spill-over from burning and smoking for prolonged periods. Sure works in my oven for making spills easy to clean up and eliminating fire." />
  <row Id="22594" PostHistoryTypeId="25" PostId="11009" RevisionGUID="1a2eab61-7d7d-4a62-9e8b-6246a0d303c2" CreationDate="2011-01-13T22:55:29.970" Comment="http://twitter.com/#!/StackCooking/status/25687406497767424" />
  <row Id="22595" PostHistoryTypeId="2" PostId="11023" RevisionGUID="460c2aef-6817-4b07-8c2f-aa59268560a9" CreationDate="2011-01-13T23:03:54.577" UserId="4237" Text="I make my own brown sugar after reading a recipe substitution and then checking the box of brown sugar I had on hand. I found the contents were: Cane sugar, molasses. I have been making it about 10 years now. The molasses is what give it that carmel like flavor.&#xD;&#xA;&#xD;&#xA;RECIPE:&#xD;&#xA; I put about 2 cups of regular white cane sugar into my mixer bowl and drizzle about 1 Tablespoon of unsulphured molasses into the sugar while the beater is moving. I add the molasses to the  mixing sugar until it is either light or dark, depending on what I need. Store in airtight container.&#xD;&#xA;&#xD;&#xA;This has never failed me and it is does not require an exact measurement. Adding a little drizzle at a time to taste is how I achieve what I am looking for in my own brown sugar. Keeps well." />
  <row Id="22596" PostHistoryTypeId="2" PostId="11024" RevisionGUID="e0264927-a965-4e3c-a7fa-43b2a39570d5" CreationDate="2011-01-13T23:12:47.247" UserId="4237" Text="If all your cookies spread, I would say adding an egg white should help, but I wonder if you are plopping your dough onto a warm surface. That will cause them to spread more as well. You might try backing off your heat just the slightest bit. Have you changed cookie sheets recently? Dark metal vs new aluminum or stone, perhaps airbake sheets? All of these things can cause you to need to tweek or vary your temp. and cooking time. The more butter you use in the recipe the crispier and flatter your cookies will be." />
  <row Id="22597" PostHistoryTypeId="2" PostId="11025" RevisionGUID="44054270-bac9-451b-9189-07c755501cd2" CreationDate="2011-01-13T23:39:06.857" UserId="3310" Text="You can also put the whole chicken in the crock pot. Much juicer than oven-roasting, and you can make stock in the same pot after you pull the chicken out. " />
  <row Id="22598" PostHistoryTypeId="2" PostId="11026" RevisionGUID="181156fb-d287-4956-8be0-f5d3f300b55a" CreationDate="2011-01-14T00:41:14.500" UserId="4237" Text="Culture exchange Dinner party tomorrow night with Japanese exchange students. I have been asked to bring a vegetable dish to this &quot;Breakfast For Dinner&quot; theme. Outside of potatoes, I cannot think of a thing. I don't need a recipe, I need a category suggestion.&#xD;&#xA;What is a breakfast vegetable? Help." />
  <row Id="22599" PostHistoryTypeId="1" PostId="11026" RevisionGUID="181156fb-d287-4956-8be0-f5d3f300b55a" CreationDate="2011-01-14T00:41:14.500" UserId="4237" Text="Breakfast vegetable " />
  <row Id="22600" PostHistoryTypeId="3" PostId="11026" RevisionGUID="181156fb-d287-4956-8be0-f5d3f300b55a" CreationDate="2011-01-14T00:41:14.500" UserId="4237" Text="&lt;breakfast&gt;" />
  <row Id="22601" PostHistoryTypeId="5" PostId="11012" RevisionGUID="3dd38957-e0cc-45c2-b0dc-4b99ac627d3c" CreationDate="2011-01-14T01:33:25.363" UserId="4047" Comment="minor clarification" Text="Hearty and hot dog buns aren't two ideas you see put together very often. If you're doing something like using some amount of whole grain flour in the buns then you're going to get a chewier crumb and crust just because of the recipe you're using. If you are making a richer/sweeter dough already then yes, lower temperature will help. I looked at a couple of recipes and 400&amp;deg;F seems to be the temperature that most recommend.&#xD;&#xA;&#xD;&#xA;Beyond that, there are a couple of other things you could try. You could try making a wash of egg white and a little water and brushing that on the bread before baking. This is traditional for similar doughs like challah and it allows the crust to remain soft and promotes even browning. If you're not already, you could also try using a special pan. There are Pullman / pan de mie pans that cover the bread on all sides when baking, which limits the extent to which the crust can form considerably.  You can get special hot dog pans that are shaped on the bottom (so you get the nice hot dog bun shape) and you can simulate the pan de mie effect by placing a greased cookie sheet (greased side down toward the buns) over the bun pan when baking. This should definitely help avoid an overdone or overdeveloped crust. (King Arthur Flour sells one of these kinds of pans online.)" />
  <row Id="22602" PostHistoryTypeId="2" PostId="11027" RevisionGUID="8a4104e9-f06d-4078-8baa-04c9e5a0c5cd" CreationDate="2011-01-14T02:14:58.180" UserId="4047" Text="Hmmmm... Japanese breakfasts are a lot different, but it sounds like this is a &quot;western&quot; breakfast for dinner, like eggs, bacon, and pancakes?  I'd say you can't go wrong with potatoes.  I have a book of recipes of Japanese pub food, which borrows from a lot of different cultures.  One of them basically has you peel and cut a couple russet potatoes into &amp;frac12; x 2 inch sticks, deep fry them and then mix them with sauteed onion and two strips worth of sauteed bacon and just a little bit (&amp;frac12; tsp) of soy sauce.  If you wanted, you could easily add some bell pepper and mushroom to the onion and bacon.  It'd be like a Denver omlette minus the omlette with the home fries mixed in.  That'd be a good, easy western breakfast appropriate vegetable dish.&#xD;&#xA;&#xD;&#xA;If you're looking for something appropriate to a Japanese breakfast, I'd recommend Japanese-style pickles, but it doesn't sound like that's what you're looking for. " />
  <row Id="22603" PostHistoryTypeId="2" PostId="11028" RevisionGUID="631f24f5-bb48-4666-8064-768a5885e302" CreationDate="2011-01-14T02:27:57.507" UserId="4241" Text="A tomato comes to mind as a classic breakfast vegetable (even if science says [it's a fruit][1] :)  As a fried side or sliced garnish, either is tasty.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oxforddictionaries.com/page/199" />
  <row Id="22604" PostHistoryTypeId="2" PostId="11029" RevisionGUID="8afffe30-4497-44d1-a460-d66b11a9013f" CreationDate="2011-01-14T02:29:13.917" UserId="2491" Text="Well, we often have asparagus for breakfast.  They make really good soldiers to go with poached eggs.&#xD;&#xA;&#xD;&#xA;Another suggestion is baked beans.  In the region where I grew up (Ottawa valley) a lot of restaurants serve them with eggs and bacon for breakfast.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22605" PostHistoryTypeId="5" PostId="11012" RevisionGUID="69c088eb-9d3e-41d1-a4e7-ad4eace3d715" CreationDate="2011-01-14T02:31:17.777" UserId="4047" Comment="hamburger bun idea" Text="Hearty and hot dog buns aren't two ideas you see put together very often. If you're doing something like using some amount of whole grain flour in the buns then you're going to get a chewier crumb and crust just because of the recipe you're using. If you are making a richer/sweeter dough already then yes, lower temperature will help. I looked at a couple of recipes and 400&amp;deg;F seems to be the temperature that most recommend.&#xD;&#xA;&#xD;&#xA;Beyond that, there are a couple of other things you could try. You could try making a wash of egg white and a little water and brushing that on the bread before baking. This is traditional for similar doughs like challah and it allows the crust to remain soft and promotes even browning. If you're not already, you could also try using a special pan. There are Pullman / pan de mie pans that cover the bread on all sides when baking, which limits the extent to which the crust can form considerably.  You can get special hot dog pans that are shaped on the bottom (so you get the nice hot dog bun shape) and you can simulate the pan de mie effect by placing a greased cookie sheet (greased side down toward the buns) over the bun pan when baking. This should definitely help avoid an overdone or overdeveloped crust. (King Arthur Flour sells one of these kinds of pans online.)&#xD;&#xA;&#xD;&#xA;Hamburger buns / sandwich rolls would be a little trickier as the specialty pans for those are probably too shallow to use the cookie sheet on top trick. Instead, you could try baking the rolls on a special pan or half sheet pan with some aluminum foil tented, shiny side out toward the heat, and crimped around the lip of the pan. " />
  <row Id="22609" PostHistoryTypeId="6" PostId="11026" RevisionGUID="d8cd3baa-a423-410d-8468-d82c326252a5" CreationDate="2011-01-14T02:48:42.050" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;breakfast&gt;" />
  <row Id="22610" PostHistoryTypeId="6" PostId="10995" RevisionGUID="e223d5ca-3ca0-4169-ac21-f51a6b04c4fa" CreationDate="2011-01-14T02:51:31.267" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;cheese-making&gt;&lt;mozzarella&gt;" />
  <row Id="22611" PostHistoryTypeId="2" PostId="11031" RevisionGUID="44142146-69d0-4b1b-b30f-7015a128f90e" CreationDate="2011-01-14T02:54:34.513" UserId="819" Text="I know, right? Sounds awesome. Here's what's up:&#xD;&#xA;&#xD;&#xA;For Christmas I got one of those do-it-yourself molds for making [ice shot glasses][1].&#xD;&#xA;My idea is pretty simple: Melt chocolate and pour it into the molds and make chocolate shot glasses. I'm thinking maybe try doing some sort of fruit-flavored liquor (as the shot) with it as well.&#xD;&#xA;&#xD;&#xA;Any suggestions on how to get started? My instincts tell me that straight melted chocolate that is then frozen / chilled wouldn't set well and the fats would their separate ways and not be good. Should I cut it with cream or milk? I'm most certain a double-boiler for melting is the best way to go and I was considering using semi-sweet baker's chocolate.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thinkgeek.com/homeoffice/kitchen/986a/ " />
  <row Id="22612" PostHistoryTypeId="1" PostId="11031" RevisionGUID="44142146-69d0-4b1b-b30f-7015a128f90e" CreationDate="2011-01-14T02:54:34.513" UserId="819" Text="Chocolate Shot Glasses " />
  <row Id="22613" PostHistoryTypeId="3" PostId="11031" RevisionGUID="44142146-69d0-4b1b-b30f-7015a128f90e" CreationDate="2011-01-14T02:54:34.513" UserId="819" Text="&lt;chocolate&gt;&lt;dessert&gt;&lt;melting-chocolate&gt;" />
  <row Id="22615" PostHistoryTypeId="6" PostId="11020" RevisionGUID="3ddcca4d-a643-498e-a30f-a7efc5de8614" CreationDate="2011-01-14T02:57:08.263" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;chilies&gt;" />
  <row Id="22616" PostHistoryTypeId="6" PostId="11010" RevisionGUID="3b97f07f-f7c0-4ec2-a39a-b1080a4d3c6e" CreationDate="2011-01-14T02:57:33.927" UserId="41" Comment="edited tags; edited title" Text="&lt;asian-cuisine&gt;&lt;thai-cuisine&gt;&lt;ingredient-selection&gt;" />
  <row Id="22617" PostHistoryTypeId="4" PostId="11010" RevisionGUID="3b97f07f-f7c0-4ec2-a39a-b1080a4d3c6e" CreationDate="2011-01-14T02:57:33.927" UserId="41" Comment="edited tags; edited title" Text="How do Thai People Make Peanut Sauce?" />
  <row Id="22618" PostHistoryTypeId="6" PostId="4323" RevisionGUID="a4558edb-0c94-4bee-8aa2-5919823cd35d" CreationDate="2011-01-14T02:58:49.913" UserId="41" Comment="edited tags" Text="&lt;lobster&gt;" />
  <row Id="22619" PostHistoryTypeId="6" PostId="4323" RevisionGUID="be7d3453-fe78-4fb8-a350-49761f6372b3" CreationDate="2011-01-14T02:58:55.470" UserId="41" Comment="edited tags" Text="&lt;seafood&gt;&lt;lobster&gt;" />
  <row Id="22620" PostHistoryTypeId="6" PostId="6789" RevisionGUID="c87f8dc4-9aa9-45a7-9e59-2ce247ae273f" CreationDate="2011-01-14T02:59:08.557" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="22621" PostHistoryTypeId="6" PostId="11010" RevisionGUID="b84c4d8b-be6c-48d2-a48d-bdc9cc112fa8" CreationDate="2011-01-14T03:02:52.063" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;nuts&gt;&lt;thai-cuisine&gt;&lt;peanuts&gt;" />
  <row Id="22622" PostHistoryTypeId="6" PostId="11010" RevisionGUID="3e37c6c6-9877-464f-a359-6185ac94998c" CreationDate="2011-01-14T03:02:58.147" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;&lt;nuts&gt;&lt;thai-cuisine&gt;&lt;peanuts&gt;" />
  <row Id="22623" PostHistoryTypeId="6" PostId="1419" RevisionGUID="ce2cb890-d79f-4d77-8e03-aec6430e4ca3" CreationDate="2011-01-14T03:03:58.113" UserId="41" Comment="edited tags" Text="&lt;grilling&gt;&lt;turkey&gt;&lt;seasoning&gt;&lt;hamburgers&gt;" />
  <row Id="22624" PostHistoryTypeId="6" PostId="10990" RevisionGUID="e7241dae-f287-4521-bc22-50c09a3d35f3" CreationDate="2011-01-14T03:04:29.080" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;sugar&gt;&lt;dairy&gt;&lt;pudding&gt;" />
  <row Id="22625" PostHistoryTypeId="6" PostId="10992" RevisionGUID="00d24b86-d6f6-4ca0-bc4d-dccaf550a292" CreationDate="2011-01-14T03:05:13.993" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="22626" PostHistoryTypeId="6" PostId="7127" RevisionGUID="3673f7f5-8dd6-47ac-b0ec-cc17674db69c" CreationDate="2011-01-14T03:05:34.320" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;cast-iron&gt;&lt;pot&gt;" />
  <row Id="22627" PostHistoryTypeId="6" PostId="11009" RevisionGUID="fc0b8ec5-d436-4dba-84ee-99de6767f277" CreationDate="2011-01-14T03:06:43.040" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;menu-planning&gt;" />
  <row Id="22628" PostHistoryTypeId="2" PostId="11032" RevisionGUID="b9b1c6d8-5836-4ab4-8705-1a5826c37962" CreationDate="2011-01-14T03:11:27.733" UserId="3897" Text="One thing I've found that helps keep it together is something called Textured Vegetable Protein (TVP). It's a vegetarian protein substitute that comes in a dry crumble (among other forms) that works great to absorb the fats in whatever meat you use. I found about 250mL of TVP to 1L of ground meat works well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22629" PostHistoryTypeId="2" PostId="11033" RevisionGUID="7f2c7427-db20-4375-a549-d9a291a74cc2" CreationDate="2011-01-14T03:16:00.493" UserId="3750" Text="I've had mine sit for six months or more without feeding and still have life in it.&#xD;&#xA;&#xD;&#xA;Don't use such an old one for bread though.  Do a thorough wash of it first.  Otherwise it'll take like poop in a gym sock." />
  <row Id="22630" PostHistoryTypeId="2" PostId="11034" RevisionGUID="be940cbb-bde7-4c43-bf68-eee11bc36391" CreationDate="2011-01-14T03:24:41.003" UserId="3750" Text="SD pancakes/waffles are an acquired taste.  I personally find the traditional Yukon style pancakes/waffles to be disgusting.  A 1/4 c of starter and some soda as the bubbly component tastes nice though.  Very sweet.  Like this recipe:&#xD;&#xA;&#xD;&#xA;    .5 c. starter&#xD;&#xA;    1 c. flour&#xD;&#xA;    2 T oil&#xD;&#xA;    .5-.75 c milk&#xD;&#xA;    .5 t salt&#xD;&#xA;    .5 t soda&#xD;&#xA;    1 egg&#xD;&#xA;    2 T sugar&#xD;&#xA;&#xD;&#xA;Mix it all up and then put the soda in last.&#xD;&#xA;&#xD;&#xA;starter + soda can do a lot of things actually.  Muffins...&#xD;&#xA;&#xD;&#xA;In Joy of Cooking there's a really interesting recipe for SD chocolate cake.  It's actually VERY good.  Same thing...SD+soda&#xD;&#xA;&#xD;&#xA;Have fun with it." />
  <row Id="22631" PostHistoryTypeId="2" PostId="11035" RevisionGUID="7269d921-c5e2-463b-ae56-897eb6d308d7" CreationDate="2011-01-14T03:34:10.767" UserId="3750" Text="Just scrape the molded bits off.  It's sort of like cheese in that way.  The mold doesn't get any further than the surface.&#xD;&#xA;&#xD;&#xA;It does mean you've got a bit of a weak starter though." />
  <row Id="22632" PostHistoryTypeId="2" PostId="11036" RevisionGUID="19fcf785-fb5d-41f6-a57f-012ac1203ff2" CreationDate="2011-01-14T03:37:49.110" UserId="3750" Text="I started that way.  AP flour can be bought in larger quantities where I am.  You might not even notice the difference.  In fact, if you want to really see the difference, make two breads side by side with the different flours.  Note the difference in water you need, the feel, and the eventual eats." />
  <row Id="22633" PostHistoryTypeId="2" PostId="11037" RevisionGUID="a27a5174-8396-491c-81e0-9e3f2c8666e0" CreationDate="2011-01-14T04:30:06.880" UserId="3673" Text="Lately I've gotten into baking Red Potatoes with butter and spices and I've found I enjoy them when they are nice and tender.&#xD;&#xA;&#xD;&#xA;What's the best temperature for baking red potatoes for tenderness?&#xD;&#xA;&#xD;&#xA;How long should they be baked for?" />
  <row Id="22634" PostHistoryTypeId="1" PostId="11037" RevisionGUID="a27a5174-8396-491c-81e0-9e3f2c8666e0" CreationDate="2011-01-14T04:30:06.880" UserId="3673" Text="What's the best time and temperature for tenderness when baking red potatoes?" />
  <row Id="22635" PostHistoryTypeId="3" PostId="11037" RevisionGUID="a27a5174-8396-491c-81e0-9e3f2c8666e0" CreationDate="2011-01-14T04:30:06.880" UserId="3673" Text="&lt;baking&gt;&lt;oven&gt;&lt;spices&gt;&lt;potatoes&gt;&lt;butter&gt;" />
  <row Id="22636" PostHistoryTypeId="2" PostId="11038" RevisionGUID="46da3ccc-b204-4427-9a94-4f768e4d4640" CreationDate="2011-01-14T05:57:27.083" UserId="266" Text="This answer is a bit redundant given some of the comments on the accepted answer, but still:&#xD;&#xA;&#xD;&#xA;Get a brand of peanut butter that's just peanuts.  The one I get most of the time is [Adam's,][1] but [Kraft has one,][2] I've seen Maranatha products, but didn't know [they made peanut butter][3] until now.  It shouldn't be hard to find something that will work for you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.adamspeanutbutter.com/&#xD;&#xA;  [2]: http://www.kraftpeanutbutter.com/en/products/all-natural/#NutritionalFacts-tab&#xD;&#xA;  [3]: http://www.maranathafoods.com/category/peanut-butters" />
  <row Id="22637" PostHistoryTypeId="2" PostId="11039" RevisionGUID="5959b054-13ed-44d1-9470-0589d732b1fd" CreationDate="2011-01-14T06:17:04.800" UserId="231" Text="It depends greatly on how hungry I am. :-)&#xD;&#xA;&#xD;&#xA;350 for about an 60-90 minutes, depending on how many are in there.&#xD;&#xA;&#xD;&#xA;425 for about 40-60 if I'm hungry and impatient.&#xD;&#xA;&#xD;&#xA;Microwave on high for a few minutes (few holes poked in it with a fork) if I'm really hungry and really impatient.&#xD;&#xA;&#xD;&#xA;They're done when a fork goes in easily." />
  <row Id="22638" PostHistoryTypeId="2" PostId="11040" RevisionGUID="ad8eb1a4-020f-4481-827f-4dd1b9cf1805" CreationDate="2011-01-14T06:33:36.667" UserId="231" Text="Straight baker's chocolate should harden just fine I'd think. We make almond bark and it hardens right back to it's original hardness. Melt your chocolate in a double boiler, then pour into the molds (I'm guessing you're okay, but you might need to cover with cooking spray), then I'd probably just pop it right into the freezer. Remove when fully hardened and enjoy..." />
  <row Id="22639" PostHistoryTypeId="25" PostId="11031" RevisionGUID="27f7c0f4-7404-4e05-bc89-3b18b9507bfb" CreationDate="2011-01-14T07:55:30.890" Comment="http://twitter.com/#!/StackCooking/status/25823306665959424" />
  <row Id="22640" PostHistoryTypeId="2" PostId="11041" RevisionGUID="b5e1b5d0-fa57-4bb6-8d36-41d9097405e1" CreationDate="2011-01-14T07:57:47.457" UserId="611" Text="Grilled mushrooms.&#xD;&#xA;While not technically a vegetable, or even a plant for that matter, it's certainly appropriate for the occasion.&#xD;&#xA;&#xD;&#xA;A full English breakfast, as eaten in Notting Hill last year, is bacon/sausage and fried egg with baked beans and grilled mushrooms. It also has toast with butter and jam, and a grilled tomato.&#xD;&#xA;" />
  <row Id="22641" PostHistoryTypeId="2" PostId="11042" RevisionGUID="9f50d764-98fd-4e73-afef-682861c0f9f6" CreationDate="2011-01-14T08:01:00.763" UserId="611" Text="As another option, not everyone eats hot food for breakfast.&#xD;&#xA;In warmer parts of the world, we tend to prefer salads for breakfast.&#xD;&#xA;&#xD;&#xA;Perhaps a Greek salad (tomatoes, black olives, feta cheese, olive oil), or an Israeli salad (finely chopped cucumber, tomato, red pepper, oil, lemon juice) would work.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22642" PostHistoryTypeId="2" PostId="11043" RevisionGUID="d0985daf-8ca0-42fd-99c0-f2f7be99d000" CreationDate="2011-01-14T09:24:52.270" UserId="4245" Text="I often cook whole chickens by loosening the skin on the breast, creating a large pocket, and then stuffing the the space in there with finely chopped herbs. Often parsley, garlic, chili (without the seeds), thyme, plenty of salt, and plenty of olive oil. &#xD;&#xA;&#xD;&#xA;I normally first pour olive oil and salt in the pocket, using my fingers to distribute it, and then the herbs.&#xD;&#xA;&#xD;&#xA;Then cut a lemon in half, and put the two halves in the body of the chicken.&#xD;&#xA;&#xD;&#xA;I just use the fingers to loosen the skin, but between the left and right sides of the breast, the skin is fastened to the breast. I loosen this using a knife, creating one large pocket, instead of two smaller ones.&#xD;&#xA;&#xD;&#xA;Make a few cuts in the legs, and add as much as possible of the herb mixture in there as well, and then in the oven.&#xD;&#xA;&#xD;&#xA;If you put the chicken on a layer of potatoes, the fat from the chicken will melt and add a nice flavor to the potatoes.&#xD;&#xA;&#xD;&#xA;I once served this dish for a person who normally didn't eat chicken (I didn't know), but she was converted. Not only did she like it, because of it, she now willingly orders chicken when dining out. :)&#xD;&#xA;&#xD;&#xA;/Pete" />
  <row Id="22643" PostHistoryTypeId="2" PostId="11044" RevisionGUID="dc3cbd91-b085-458d-b938-eb220532f189" CreationDate="2011-01-14T09:53:52.600" UserId="4214" Text="I had a very fussy colleague train me in making him tea in a mug. It takes nowhere near 5 minutes.&#xD;&#xA;&#xD;&#xA; - Put the teabag in the mug while the kettle is boiling&#xD;&#xA; - Use the hottest water you can; it should go into the mug immediately after boiling&#xD;&#xA; - Fill the mug almost to the brim; when you remove the teabag it will make room for milk&#xD;&#xA; - It doesn't take long to get the best of the flavour out. 20 seconds or so; long enough to get the milk from the fridge and find a teaspoon.&#xD;&#xA; - Fish the bag out with a teaspoon; maybe give it a squeeze against the inside wall of the mug&#xD;&#xA; - add sugar (if wanted) then milk (if wanted)&#xD;&#xA;&#xD;&#xA;With this method, the tea is still piping hot when it's ready.&#xD;&#xA;&#xD;&#xA;If you prefer tea that's been steeped for ages, of course I won't stop you :). Please don't do it if you're making tea for me though!&#xD;&#xA;&#xD;&#xA;This applies to ordinary tea and Earl Grey -- things could be different for fruit teas and green tea." />
  <row Id="22644" PostHistoryTypeId="2" PostId="11045" RevisionGUID="f53ae04d-fa10-4e2a-a76e-a69bceac8d6a" CreationDate="2011-01-14T10:30:32.960" UserId="4214" Text="I get my sausages from a great butcher, and I'm certain that all the &quot;processing&quot; done to them is benign. &quot;Processing&quot; in this case entails mincing, mixing with breadcrumbs, spices etc. and putting in the skins.&#xD;&#xA;&#xD;&#xA;They will be high in fat -- because it's pork and it won't be from the leanest part of the pig, and because the fat makes for moist delicious sausages.&#xD;&#xA;&#xD;&#xA;Of course you can make sausages with as many filthy additives as you like, and if you go far enough downmarket that's what you'll get. But the same could be said for, say, lasagne. A homemade lasagna is quite different from the cheapest lasagna ready-meal in the freezer section of your supermarket." />
  <row Id="22645" PostHistoryTypeId="5" PostId="11044" RevisionGUID="14c89898-47a1-447e-ab69-2016b50d71bb" CreationDate="2011-01-14T10:50:26.010" UserId="4214" Comment="added 200 characters in body" Text="I had a very fussy colleague train me in making him tea in a mug. It takes nowhere near 5 minutes.&#xD;&#xA;&#xD;&#xA; - Put the teabag in the mug while the kettle is boiling&#xD;&#xA; - Use the hottest water you can; it should go into the mug immediately after boiling&#xD;&#xA; - Fill the mug almost to the brim; when you remove the teabag it will make room for milk&#xD;&#xA; - It doesn't take long to get the best of the flavour out. 20 seconds or so; long enough to get the milk from the fridge and find a teaspoon.&#xD;&#xA; - Fish the bag out with a teaspoon; maybe give it a squeeze against the inside wall of the mug&#xD;&#xA; - add sugar (if wanted) then milk (if wanted)&#xD;&#xA;&#xD;&#xA;With this method, the tea is still piping hot when it's ready.&#xD;&#xA;&#xD;&#xA;If you prefer tea that's been steeped for ages, of course I won't stop you :). Please don't do it if you're making tea for me though!&#xD;&#xA;&#xD;&#xA;You would steep for longer in a teapot, but that's because one normal teabag is enough for at least two mugs of tea -- unless you've bought special one-cup teabags, such as you get in hotel rooms.&#xD;&#xA;&#xD;&#xA;This applies to ordinary tea and Earl Grey -- things could be different for fruit teas and green tea." />
  <row Id="22646" PostHistoryTypeId="25" PostId="11010" RevisionGUID="012a761f-71f1-4ace-b15a-acb496f1f1b4" CreationDate="2011-01-14T10:55:31.870" Comment="http://twitter.com/#!/StackCooking/status/25868609565753344" />
  <row Id="22647" PostHistoryTypeId="2" PostId="11046" RevisionGUID="a1036b87-c971-493a-9ee1-ea5e3923bab5" CreationDate="2011-01-14T13:02:15.540" UserId="2129" Text="I made a batch of cherry ice cream last night and for some reason it seems to taste as if I have used cherry flavouring rather than actual cherries (which I did).&#xD;&#xA;&#xD;&#xA;The cherries themselves had been frozen / defrosted before being added to the custard base, which I wouldn't have thought would make a difference (but maybe it does), but apart from that I'm a bit baffled as to why this has happened?" />
  <row Id="22648" PostHistoryTypeId="1" PostId="11046" RevisionGUID="a1036b87-c971-493a-9ee1-ea5e3923bab5" CreationDate="2011-01-14T13:02:15.540" UserId="2129" Text="How to avoid 'fake tasting' fruit" />
  <row Id="22649" PostHistoryTypeId="3" PostId="11046" RevisionGUID="a1036b87-c971-493a-9ee1-ea5e3923bab5" CreationDate="2011-01-14T13:02:15.540" UserId="2129" Text="&lt;dessert&gt;&lt;ice-cream&gt;&lt;cherries&gt;" />
  <row Id="22650" PostHistoryTypeId="4" PostId="11046" RevisionGUID="4fb01eef-e5d4-4346-8018-70591d99497d" CreationDate="2011-01-14T13:03:30.647" UserId="1816" Comment="Made title more descriptive" Text="How do I keep fruit ice cream from tasting syrup-flavored?" />
  <row Id="22651" PostHistoryTypeId="2" PostId="11047" RevisionGUID="23af224e-b8cc-4d51-84c6-6895dfbfd82d" CreationDate="2011-01-14T13:14:37.500" UserId="67" Text="You might look for 'chocolate coating'.  It has other fats in it (typically cooconut oil) so it'll set up at warmer temperatures.  It won't have the same mouthfeel as real chocolate, though, because it doesn't melt at body temperature, so you'll have to decide if it's worth the trade-off.&#xD;&#xA;&#xD;&#xA;It's often found in cake decorating stores, or some craft stores that have candy-making supplies.&#xD;&#xA;&#xD;&#xA;(note -- it's not the same as 'coating chocolate', aka 'couverture', which is a high cocoa butter chocolate)" />
  <row Id="22652" PostHistoryTypeId="2" PostId="11048" RevisionGUID="facdf923-ccd6-469c-a15e-27241284d295" CreationDate="2011-01-14T13:32:18.923" UserId="4236" Text="My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a hunk of meat labeled &quot;smoked ham roast&quot; that we're not quite sure about.&#xD;&#xA;&#xD;&#xA;We've made a beef roast before so we were thinking maybe we could just throw the smoked ham roast in the crock pot with some carrots, potatoes and onions, but for some reason I'm not terribly enthusiastic about that idea.&#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="22653" PostHistoryTypeId="1" PostId="11048" RevisionGUID="facdf923-ccd6-469c-a15e-27241284d295" CreationDate="2011-01-14T13:32:18.923" UserId="4236" Text="Smoked ham roast: what do I do with it?" />
  <row Id="22654" PostHistoryTypeId="3" PostId="11048" RevisionGUID="facdf923-ccd6-469c-a15e-27241284d295" CreationDate="2011-01-14T13:32:18.923" UserId="4236" Text="&lt;pork&gt;&lt;roast&gt;&lt;ham&gt;" />
  <row Id="22655" PostHistoryTypeId="2" PostId="11049" RevisionGUID="87ba850a-250b-4bc0-9e05-0c7e6deb8447" CreationDate="2011-01-14T13:41:30.927" UserId="4214" Text="Typically you would roast a ham with a glaze, then eat it in thin slices -- either hot with vegetables, or cold in sandwiches/salads.&#xD;&#xA;&#xD;&#xA;I googled &quot;roast ham&quot; and there were plenty of recipes." />
  <row Id="22656" PostHistoryTypeId="2" PostId="11050" RevisionGUID="9877d3f0-78ff-40da-a4a0-ef2c2c9434fa" CreationDate="2011-01-14T13:46:02.250" UserId="67" Text="If it's been fully cured (smoked, then hung for a few months), it likely just needs to be warmed through for serving (or even just sliced).&#xD;&#xA;&#xD;&#xA;If it's soft, you might need to cook it, and then you could roast it in the oven ... a crock pot might be okay; it's hard to say without having seen it.&#xD;&#xA;&#xD;&#xA;But if it's quite firm, I'd likely just slice pieces off like you might other dry cured hams like [Prosciutto][1], [speck][2], [jamón][3] or [country ham][4].&#xD;&#xA;&#xD;&#xA;If it's heavily salted, I'd be more likely to use it as a flavoring than a meat -- cut off bits, and add to vegetable dishes when cooking.  It goes great with dark greens or in bean dishes.  (I just had an excellent bean &amp; ham soup last night at a meeting that a few of us treat as a pot-luck)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Prosciutto&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Speck&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Jamón&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Country_ham" />
  <row Id="22657" PostHistoryTypeId="25" PostId="11046" RevisionGUID="093e8589-d564-489c-ae0a-2e3cd0be1435" CreationDate="2011-01-14T13:55:31.987" Comment="http://twitter.com/#!/StackCooking/status/25913908900401152" />
  <row Id="22658" PostHistoryTypeId="2" PostId="11051" RevisionGUID="2f8492e9-739a-4a77-81f7-213a3a3056b4" CreationDate="2011-01-14T14:30:56.290" UserId="3779" Text="In order to get the chocolate to harden correctly, still look shiny, and have that nice snap when it is broken, you need to temper your chocolate. There are many methods for doing this, but the seeding method on this site is most people's preference:&#xD;&#xA;&#xD;&#xA;http://www.cookingforengineers.com/article/155/Tempering-Chocolate&#xD;&#xA;&#xD;&#xA;After that you tempered chocolate, follow this process:&#xD;&#xA;&#xD;&#xA; - Ensure molds are 100% dry&#xD;&#xA; - Fill molds completely with melted chocolate.&#xD;&#xA; - Tap the molds on the table or tap them with a spoon for a few seconds to get rid of the air bubbles.&#xD;&#xA; - Invert the molds over your bowl of chocolate and let them drain out, leaving a chocolate coating in the mold.&#xD;&#xA; - Place the molds face down over a sheet of parchment paper (or something like that) to let them drain out a little more.&#xD;&#xA; - Put them right side up again and let them dry for 20-30 minutes.&#xD;&#xA; - (optional) place the molds in the fridge for 10 minutes (will make demolding eaiser)&#xD;&#xA; - Invert the molds over a sheet of parchment paper. If necessary, tap gently or carefully twist the mold to get the pieces to release.&#xD;&#xA;&#xD;&#xA;EDIT: First, if you are going with this technique, use real chocolate (the only fat should be cocoa butter). Second, if you can, use a high cocoa butter chocolate." />
  <row Id="22659" PostHistoryTypeId="2" PostId="11052" RevisionGUID="6ce109c7-e432-4759-8a15-ce70be370a34" CreationDate="2011-01-14T14:44:21.927" UserId="4237" Text="This way of cooking ham usually gets nibbled right out of the fridge until it's gone at our house.&#xD;&#xA;&#xD;&#xA;Put your ham in a roasting pan or a dutch oven that you have sprayed with cooking spray or rubbed with some oil or shortening.&#xD;&#xA;&#xD;&#xA; Put a small jar or 1 cup of orange marmalade over the top of the ham and sprinkle with pepper.&#xD;&#xA;&#xD;&#xA; Cover and Bake at 325 degrees **(this is considered a 'slow oven' and similar to using a crockpot on high)** -until the glaze is thin and saucy, basting about every 30 minutes with a spoon until cooked or throughly heated through. (I don't know if your ham is cured). Bake 15 more minutes uncovered to thicken sauce a bit, and let sit 15 minutes before carving into thin or thick slices. Serve with the sauce poured over the top ham slices.&#xD;&#xA;&#xD;&#xA; Serve it with a fresh salad and sweet potato. I like to make baked sweet potato cottage fries or jojos by slicing the washed potato into 4-6 wedges, spray with cooking spray or drizzle with olive oil and season with salt and pepper. Bake at 375-400 until soft and golden brown.&#xD;&#xA;&#xD;&#xA; Leftover ham from this recipe is wonderful sliced and fried with hashbrowns. You can also add the ham to baked beans or with much of the glaze removed (just wipe it off) to potato soup, minced in a cheese and ham omelet, scrambled in eggs, pasta salad ingredient when diced or cut into thin strands, added to split pea soup, or of course SANDWICHES." />
  <row Id="22660" PostHistoryTypeId="2" PostId="11053" RevisionGUID="b2e3ac56-5d29-452f-8764-dd8da818492e" CreationDate="2011-01-14T14:52:06.523" UserId="2010" Text="You can also boil a ham for a couple of hours then it only needs to roast for 20/30 minutes to brown off.&#xD;&#xA;&#xD;&#xA;If you boil in this manner the water you boil in should become a good pork stock - excellent for pea &amp; ham soup." />
  <row Id="22661" PostHistoryTypeId="2" PostId="11054" RevisionGUID="c5bca75a-ba29-45d1-a729-ab9bd2016d4c" CreationDate="2011-01-14T14:54:09.720" UserId="194" Text="I hate to say it, but it sounds like you've answered your own question in your first sentence.&#xD;&#xA;&#xD;&#xA;Have you tried to make cherry ice cream without syrup and found it not cherry enough?  You need to use **really** ripe fruit.&#xD;&#xA;" />
  <row Id="22662" PostHistoryTypeId="2" PostId="11055" RevisionGUID="e3dcc3cc-078c-43ab-9a91-22a33da85048" CreationDate="2011-01-14T14:55:52.847" UserId="4237" Text="I like to roast them in a roasting pan with a lid with olive oil over the top and salt and pepper. I add several cloves of garlic tossed in for an infused roasted garlic taste. I bake it at 375 for about an hour or until tender. I also do exactly the same thing but quarter or half them, put them into a pot with a tight fitting lid and add aprox. a half inch of chicken broth or water. Put the lid on, bring the taters to a boil, then turn it down with the lid on and simmer until fork tender in about 20 minutes. Drain and serve.  I like to use a collapsible steamer in the bottom of the pan to keep the potatoes from getting mushy or water logged. They just seem to steam better. **Don't let the pan boil dry.**&#xD;&#xA;&#xD;&#xA;HINT FOR PEELING GARLIC: Take the head of garlic or the cloves and with a knife cut across the top or bottom of the head or individual clove, just enough to make an opening in the skin. You can also smash it under a chefs knife to break the skin. Place the whole thing or the clove into the microwave and microwave just a few seconds UNTIL you hear it pop. when you remove the garlic it will be hot so be careful, it will also just slip right out of the papery skin." />
  <row Id="22663" PostHistoryTypeId="2" PostId="11056" RevisionGUID="31ac07c3-3559-4a10-a01b-11c94853c51c" CreationDate="2011-01-14T15:04:01.157" UserId="1591" Text="I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin them?" />
  <row Id="22664" PostHistoryTypeId="1" PostId="11056" RevisionGUID="31ac07c3-3559-4a10-a01b-11c94853c51c" CreationDate="2011-01-14T15:04:01.157" UserId="1591" Text="Can I still eat this fish?" />
  <row Id="22665" PostHistoryTypeId="3" PostId="11056" RevisionGUID="31ac07c3-3559-4a10-a01b-11c94853c51c" CreationDate="2011-01-14T15:04:01.157" UserId="1591" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;freezing&gt;&lt;fish&gt;" />
  <row Id="22666" PostHistoryTypeId="7" PostId="11046" RevisionGUID="c6545232-1f7e-4fff-9880-79031ad7b260" CreationDate="2011-01-14T15:10:36.700" UserId="1816" Comment="Rollback to [a1036b87-c971-493a-9ee1-ea5e3923bab5]" Text="How to avoid 'fake tasting' fruit" />
  <row Id="22667" PostHistoryTypeId="2" PostId="11057" RevisionGUID="be82ebf0-6581-49c5-b617-11ee63392ab9" CreationDate="2011-01-14T15:12:12.200" UserId="3630" Text="I agree with yossarian, if I question it, I chuck it.  Although in this case, the salmon probably will not harm you, it might just taste bad.  Loss of moisture (freezer burn), taking on of flavours, etc.  I wouldn't eat it because it wouldn't taste great.   My father-in-law would eat it, because you don't throw out food (his rule).  Bottom line, if it has been in the freezer for those two years straight, it won't give you food poisoning or harm you.  It's just a matter of palate.  But rest assured, it won't taste great." />
  <row Id="22668" PostHistoryTypeId="5" PostId="11046" RevisionGUID="d583563c-0420-4bed-a18c-5fa9f10b42a2" CreationDate="2011-01-14T15:22:09.727" UserId="2129" Comment="added 205 characters in body" Text="I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup  rather than the actual cherries which were used instead.&#xD;&#xA;&#xD;&#xA;The cherries themselves had been frozen / defrosted before being added to the custard base, which I wouldn't have thought would make a difference (but maybe it does), but apart from that I'm a bit baffled as to why this has happened?&#xD;&#xA;&#xD;&#xA;**edit** Cherries went into the freezer fully ripe and tasting delicious - they were unpitted and frozen in one whole batch (not separated out as you might do with say blackberries)" />
  <row Id="22669" PostHistoryTypeId="2" PostId="11058" RevisionGUID="51d77dfa-5391-469e-a98f-e9b239c1ebdb" CreationDate="2011-01-14T15:30:40.450" UserId="4237" Text="My grandfather was a commercial fisherman on the NW Pacific coast. He used to salmon charter fish. When he had fish that was &quot;aged&quot; in the freezer he used to make sure he thawed it  COVERED in milk. If it was overly fishy, the milk caused the fish to sweeten. You can smell the fish when it is completely thawed and check it's consistency. If it smells fine, and has good consistency for salmon just prepare it with a nice lemon sauce. You can always cook it and then mash it as a pate with herbs and onion for wonderful cracker snacks." />
  <row Id="22670" PostHistoryTypeId="2" PostId="11059" RevisionGUID="bef1fa24-0495-46dc-bd62-d76a18bb567f" CreationDate="2011-01-14T15:32:55.470" UserId="4214" Text="For pretty much any potatoes, of what I'd call baking size (about the size of a fist), an hour at 180C is good, and another 20 minutes doesn't hurt.&#xD;&#xA;&#xD;&#xA;A metal skewer through the middle ensures that the middle is done, and you also know it's cooked when the skewer slips out easily.&#xD;&#xA;&#xD;&#xA;For a lovely jacket, wet the skin and grind some sea salt onto it before putting it in the oven.&#xD;&#xA;&#xD;&#xA;Some people like to wrap them in foil. This makes for a less floury flesh texture, and a less crispy skin, neither of which are my preference." />
  <row Id="22671" PostHistoryTypeId="2" PostId="11060" RevisionGUID="b605a5e7-aee3-4d2b-b06f-92d978f5c250" CreationDate="2011-01-14T15:34:47.593" UserId="4118" Text="I guess I would take a different approach. I would first thaw the salmon and see if it looked and smelled OK, and if it did I would find a way to use it. True, it probably won't taste as good as it would have the day it went into the freezer, but would probably be palatable in some way. Maybe used in salmon cakes? or a salmon chowder.&#xD;&#xA;&#xD;&#xA;I have found and used walleye fillets in my freezer that were several years old (I used to bad at labeling) that tasted just fine. I figure an animal died to provide me this meat, so I should do everything I can to make sure that it is used." />
  <row Id="22672" PostHistoryTypeId="5" PostId="11039" RevisionGUID="a6b501a2-5a35-4654-9a07-0542727daa23" CreationDate="2011-01-14T15:54:41.947" UserId="231" Comment="added 2 characters in body" Text="It depends greatly on how hungry I am. :-)&#xD;&#xA;&#xD;&#xA;350F for about an 60-90 minutes, depending on how many are in there.&#xD;&#xA;&#xD;&#xA;425F for about 40-60 if I'm hungry and impatient.&#xD;&#xA;&#xD;&#xA;Microwave on high for a few minutes (few holes poked in it with a fork) if I'm really hungry and really impatient.&#xD;&#xA;&#xD;&#xA;They're done when a fork goes in easily." />
  <row Id="22673" PostHistoryTypeId="2" PostId="11061" RevisionGUID="a20992ad-c13b-4677-b85e-99a54b46617e" CreationDate="2011-01-14T16:28:39.377" UserId="231" Text="Few ideas (the ones further down tend more to be dishes with vegetables than vegetable dishes)&#xD;&#xA;&#xD;&#xA;**Eggs**: Not sure if you consider this cheating... but you start with eggs, and you have a whole lot of choices... Leafy Greens like Kale and Spinach go great with eggs. As a matter of fact, it's what I just ate today. Cook the Kale, add in scrambled eggs, paprika, salt, Pepper, done. Other choices, poached egg or fried egg on a bed of sauteed greens, omelet, &#xD;&#xA;&#xD;&#xA;**Salad**: There are numerous choices for a salad, but you can add some fruit to a some greens to make a light salad.&#xD;&#xA;&#xD;&#xA;**Beans**: Also sorts of bean dishes work great for a nice hearty breakfast. Baked Beans, etc...&#xD;&#xA;&#xD;&#xA;**Smoothie**: Also not sure if this would appealing or appropriate, but often people put vegetables in their smoothies.&#xD;&#xA;&#xD;&#xA;**Savoury Oatmeal**: Oatmeal can be made savoury by adding vegetables. Not a fan of oatmeal, but I've heard it done. Not sure if you'd call this a vegetable dish though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;A couple useful links:&#xD;&#xA;&#xD;&#xA; - [FoodNetork search for Vegetables as the main dish &amp; Breakfast][1]&#xD;&#xA; - [thekitchn.com: Greens &amp; breakfast][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/search/delegate.do?Ntk=recipe_search&amp;Nr=Record%20Type:Result&amp;N=4294965677%20501%204294960998&#xD;&#xA;  [2]: http://www.thekitchn.com/thekitchn/good-questions/how-can-i-eat-more-greens-with-breakfast-good-questions-135437" />
  <row Id="22674" PostHistoryTypeId="25" PostId="11056" RevisionGUID="586404e9-491c-480e-b4f5-638add9d986b" CreationDate="2011-01-14T16:55:32.033" Comment="http://twitter.com/#!/StackCooking/status/25959207152914432" />
  <row Id="22675" PostHistoryTypeId="2" PostId="11062" RevisionGUID="8f263350-b320-4ae0-881b-1e9b4f81594a" CreationDate="2011-01-14T17:16:47.623" UserId="940" Text="Generally they put those chemicals in the meat to enhance the flavour (salt / sodium) and so it stays on the self longer - nitrates (prevent bacteria from growing)&#xD;&#xA;&#xD;&#xA;Long as you look at the packaging and look for high levels of meat 70 - 80% they will need put less salt in for flavour. but they will always need put the preservatives or it wont keep for very long and producers lose money.. and you get annoyed if it doesn't keep in the fridge.&#xD;&#xA;&#xD;&#xA;My tip is for a decent sausage is to visit the local butcher.. he'll tell you what's in it or more importantly what's not in it. Plus you'll get a better service and the meat is better quality and there sausages are always always much nicer." />
  <row Id="22676" PostHistoryTypeId="2" PostId="11063" RevisionGUID="bbbbf8ef-ac01-4004-8874-8e05246fb3bf" CreationDate="2011-01-14T17:31:33.427" UserId="4198" Text="We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer just in case they were still good.&#xD;&#xA;&#xD;&#xA;What do you think? Will they kill us?&#xD;&#xA;&#xD;&#xA;TIA!" />
  <row Id="22677" PostHistoryTypeId="1" PostId="11063" RevisionGUID="bbbbf8ef-ac01-4004-8874-8e05246fb3bf" CreationDate="2011-01-14T17:31:33.427" UserId="4198" Text="Homemade pizza left out overnight" />
  <row Id="22678" PostHistoryTypeId="3" PostId="11063" RevisionGUID="bbbbf8ef-ac01-4004-8874-8e05246fb3bf" CreationDate="2011-01-14T17:31:33.427" UserId="4198" Text="&lt;freezing&gt;&lt;cheese&gt;" />
  <row Id="22679" PostHistoryTypeId="2" PostId="11064" RevisionGUID="2d01fff4-594d-43ff-b734-426484427ec5" CreationDate="2011-01-14T17:36:42.160" UserId="3994" Text="If there is no raw meat on them, I'd imagine they'd still be safe (the crust will have over-proofed, though). I would not eat them if there is any raw/uncured meat on it. I can't think of any other ingredient that would spoil dangerously overnight." />
  <row Id="22680" PostHistoryTypeId="5" PostId="11063" RevisionGUID="1bf0bd05-0e7b-4514-925b-7eba3965155c" CreationDate="2011-01-14T17:38:50.763" UserId="4198" Comment="added 67 characters in body" Text="We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer just in case they were still good.&#xD;&#xA;&#xD;&#xA;What do you think? Will they kill us?&#xD;&#xA;&#xD;&#xA;TIA!&#xD;&#xA;&#xD;&#xA;EDIT: There are yogurt cheese, peppers, and onions as toppings." />
  <row Id="22681" PostHistoryTypeId="2" PostId="11065" RevisionGUID="05ce5a80-5518-4ca5-98e3-9398f49751ea" CreationDate="2011-01-14T17:44:33.800" UserId="3348" Text="I'd say it depends. If you are dead-set on observing all food safety rules, the pizzas are probably unsafe to eat. But in the real world, it is possible to bend some of those rules and get by unscathed. But you have to be smart about it--not all rules safely bend as far as others.&#xD;&#xA;&#xD;&#xA;What was on the pizzas? Shrimp? Chicken? Raw sausage? Those things have a pretty short safety window. Cured meats like pepperoni are safer longer (that's why they're cured in the first place).&#xD;&#xA;&#xD;&#xA;How hot was your kitchen?&#xD;&#xA;&#xD;&#xA;How long did they sit out?&#xD;&#xA;&#xD;&#xA;And then of course it comes down also to how long and how hot you're cooking things. You might well be able to kill off germs in things that aren't outright spoiled. Pizza isn't that long-cooking, so there's risk there.&#xD;&#xA;&#xD;&#xA;Ultimately, you have to be the arbiter of safety. Check the USDA website about food safety and follow every rule if you want to feel certain." />
  <row Id="22682" PostHistoryTypeId="2" PostId="11066" RevisionGUID="3813bf27-5b33-44e1-8b26-039c9bfa2dcd" CreationDate="2011-01-14T18:21:20.623" UserId="3853" Text="Also, all of these rules are designed to absolutely avoid hazards, and much of it has to do with how hearty your immune systems are. In a deli or restaurant it is not unusual for these type of ingredients to sit out for many hours, and not5 cause problems, particularly after being cooked.&#xD;&#xA;&#xD;&#xA;With no raw meats, I would say that you are safe unless members of your family are prone to food-borne illness, probably would be susceptible if your family is very cautious about germs and 'over-sanitizes.' If not, you should be OK." />
  <row Id="22683" PostHistoryTypeId="2" PostId="11067" RevisionGUID="2051f040-e5b1-4356-a335-fe18d80bb4a1" CreationDate="2011-01-14T19:16:36.973" UserId="4257" Text="This may depend a lot on where you live, and the atmosphere of your kitchen.  In general, I would agree with other commenters that the risk is probably minimal.  However, there was a flat I lived in once where in warm humid weather, most cooked food would go visibly mouldy within 24 hours if left out (so was probably not good to eat after about 6–8 hours).  So, if you have some past experience of how quickly food goes mouldy in your kitchen, that could also be worth taking into account." />
  <row Id="22684" PostHistoryTypeId="25" PostId="11063" RevisionGUID="5a2dea03-4b7e-49d5-8d02-f9455abdd412" CreationDate="2011-01-14T19:55:33.400" Comment="http://twitter.com/#!/StackCooking/status/26004511738830848" />
  <row Id="22685" PostHistoryTypeId="6" PostId="11063" RevisionGUID="4bd7f55e-d028-442b-b492-48fa751d1c53" CreationDate="2011-01-14T20:37:53.440" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cheese&gt;&lt;pizza&gt;" />
  <row Id="22686" PostHistoryTypeId="2" PostId="11068" RevisionGUID="0fc5506f-cc83-4d57-aaed-e92eac3c3ae6" CreationDate="2011-01-14T20:40:38.937" UserId="3756" Text="You say that they were frozen *with* the stones? I think it is the freezing of the stones that caused it. The stone is where most of the &quot;artificial&quot;, almondlike flavour sits, just like with apricot pits and almonds. I bet that when they were frozen, some of them cracked and [insert correct name of flavour agent] seeped out into the flesh of the fruit. " />
  <row Id="22687" PostHistoryTypeId="2" PostId="11069" RevisionGUID="42966529-c57c-438a-972a-2cd61a7cd862" CreationDate="2011-01-14T21:10:29.767" UserId="67" Text="It might be too late, but to expand on the fritatta comment --&#xD;&#xA;&#xD;&#xA;It doesn't have to be served warm.  It can be served like a spanish tortilla or a quiche -- either warm, or at room temperature.  If you make it the day before (doubtful in this case), you can chill it in the fridge, then bring it out before serving to warm back up to room temperature.&#xD;&#xA;&#xD;&#xA;Common vegetable ingredients include:&#xD;&#xA;&#xD;&#xA;* bell peppers&#xD;&#xA;* onion, leeks or similar&#xD;&#xA;* mushrooms&#xD;&#xA;* asparagus&#xD;&#xA;* broccoli&#xD;&#xA;* potato&#xD;&#xA;* spinich or other dark greens&#xD;&#xA;* zucchini or other summer squash&#xD;&#xA;* pumpkin or winter squash&#xD;&#xA;* tomato (diced or sliced, no need to pre-cook)&#xD;&#xA;* sun-dried tomatoes&#xD;&#xA;* artichoke hearts&#xD;&#xA;* peas&#xD;&#xA;" />
  <row Id="22688" PostHistoryTypeId="2" PostId="11070" RevisionGUID="ecd91536-2943-4269-afe5-7e78996b0a59" CreationDate="2011-01-15T01:01:59.687" UserId="201" Text="&gt; When in doubt, throw it out. (anon)&#xD;&#xA;&#xD;&#xA;24 hours is an eternity for microbial life&amp;mdash;who need only food, water, and amicable temperatures to multiply quickly. Most guidelines suggest throwing cooked food that's been held at room temperature after 2 hours (1 hour if the ambient temperature is over 90F).&#xD;&#xA;&#xD;&#xA;Note that the risk is in both the pathogens shipped with the food, and the ones introduced by anyone handling it during and after cooking it (cross contamination is the greater risk here). **The risk after 24 hours is significant, and could result in severe infection.** Do not eat this food.&#xD;&#xA;&#xD;&#xA;* [US food safety guidelines][1]&#xD;&#xA;* [Canadian safety guidelines][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/index.asp&#xD;&#xA;  [2]: http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/interact/home-maison-eng.php" />
  <row Id="22689" PostHistoryTypeId="2" PostId="11071" RevisionGUID="2d69ccea-105a-4e6d-bf7b-ab50ac6672db" CreationDate="2011-01-15T01:11:31.940" UserId="3964" Text="There are chocolate shot glass molds that work much better than the ice molds. I have the same mold you link to and it makes the shot glasses way to thick. It is like taking a shot and then eating a bar of chocolate. I would recommend trying to find another mold.&#xD;&#xA;&#xD;&#xA;What also works is to take actual shot glasses and chill them. Take them out of the freezer and use a small paint brush to brush the inside edges with melted chocolate and put back in the freezer. This doesn't work as well as a plastic mold because it is hard to unstick chocolate from glass as opposed to plastic." />
  <row Id="22690" PostHistoryTypeId="2" PostId="11072" RevisionGUID="1d1e60e2-6601-4f92-a412-1bab662314da" CreationDate="2011-01-15T01:54:08.360" UserId="4262" Text="I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for three minutes.&#xD;&#xA;&#xD;&#xA;When should the three minute timer start? As soon as I turn on the heat, or after the pan is nice and hot?" />
  <row Id="22691" PostHistoryTypeId="1" PostId="11072" RevisionGUID="1d1e60e2-6601-4f92-a412-1bab662314da" CreationDate="2011-01-15T01:54:08.360" UserId="4262" Text="Should I preheat a pan, or start the cooking timer immediately?" />
  <row Id="22692" PostHistoryTypeId="3" PostId="11072" RevisionGUID="1d1e60e2-6601-4f92-a412-1bab662314da" CreationDate="2011-01-15T01:54:08.360" UserId="4262" Text="&lt;cooking-time&gt;&lt;pan&gt;" />
  <row Id="22693" PostHistoryTypeId="2" PostId="11073" RevisionGUID="3a83ef6a-eee5-4145-aa80-f8abbb0d7096" CreationDate="2011-01-15T03:11:21.803" UserId="3630" Text="If you cook (or bake) using a timer, you should always use preheated equipment.  Your stove top may differ from my stove top in terms of the length of time it would take to get to high heat (hell, my stove top wouldn't even hit high heat in three minutes), and this would greatly effect the final quality.&#xD;&#xA;&#xD;&#xA;Always preheat, the instructions expect it.  Otherwise, it would tell you to put a pan on the stove top, place in pan, and turn on to high heat.  Leave for three minutes and remove.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22694" PostHistoryTypeId="2" PostId="11074" RevisionGUID="3aa9e883-4145-4bad-b5f4-4f3fffc35f70" CreationDate="2011-01-15T06:16:55.260" UserId="4237" Text="For the sake of all the helpful folks who gave me fantastic idea for this event I want to share the results. I cooked up 5 pounds of sliced mushrooms 3 onions and a 1/2 pound of peppered bacon. As they all crip up nicely in the pan I threw some Merlot in the pan to deglaze it and add a little tang, cut the heaviness of the bacon and add richness.  Out of a full over sized 12&quot; pie plate, not one mushroom was left, and I think I would have had the same results had I doubled the recipe. Thank you all so much. I now have several new dishes to try out and learn new techniques. " />
  <row Id="22695" PostHistoryTypeId="25" PostId="11072" RevisionGUID="8476638c-aefc-4fea-bb17-5db3d294db00" CreationDate="2011-01-15T07:55:33.720" Comment="http://twitter.com/#!/StackCooking/status/26185707340959744" />
  <row Id="22696" PostHistoryTypeId="2" PostId="11075" RevisionGUID="d2ab3069-748f-4588-be9e-820f1cb8d2e4" CreationDate="2011-01-15T10:29:02.280" UserId="4267" Text="Being single again, I'm thinking it's time I learned how to cook for myself, problem is knowing how to cook, and buy, buying being a significant part of the problem, in quantities that will be just enough for me, and having it be healthy and not all premade. Are there any good cookbooks that lend themselves to this? I should note that I really don't want to eat the same things for a couple of days.&#xD;&#xA;&#xD;&#xA;Also do any of the [Absolute Beginner Books](http://cooking.stackexchange.com/q/9921/4267) lend themselves to this? as I'm not very experienced" />
  <row Id="22697" PostHistoryTypeId="1" PostId="11075" RevisionGUID="d2ab3069-748f-4588-be9e-820f1cb8d2e4" CreationDate="2011-01-15T10:29:02.280" UserId="4267" Text="How do I cook for just one person? any good cookbooks?" />
  <row Id="22698" PostHistoryTypeId="3" PostId="11075" RevisionGUID="d2ab3069-748f-4588-be9e-820f1cb8d2e4" CreationDate="2011-01-15T10:29:02.280" UserId="4267" Text="&lt;cookbook&gt;&lt;health&gt;&lt;basics&gt;" />
  <row Id="22699" PostHistoryTypeId="25" PostId="11075" RevisionGUID="67d91ffb-d74e-4edf-be61-cb30853b39c4" CreationDate="2011-01-15T10:55:34.110" Comment="http://twitter.com/#!/StackCooking/status/26231006889508864" />
  <row Id="22700" PostHistoryTypeId="2" PostId="11076" RevisionGUID="296321b6-d958-4937-8c33-e384d7615759" CreationDate="2011-01-15T11:41:41.880" UserId="2010" Text="You dont need a special cook book for this.  Simply make meals that are for 2 people and either put one portion in the freezer or eat it for lunch the next day.&#xD;&#xA;&#xD;&#xA;You'll have to experiment with how much to buy yourself - or simply buy what you need for that evenings meal on that day.  Do this for a couple of weeks keep track of it, you can then figure out how much to buy weekly and start doing single shops." />
  <row Id="22701" PostHistoryTypeId="2" PostId="11077" RevisionGUID="50059bb3-bcbf-48d0-a907-e9f0f82930d4" CreationDate="2011-01-15T14:08:41.893" UserId="2428" Text="I remember a chapter in [Super Natural Cooking][1] that details the different types of flours and what to consider when substituting.  I'm pretty sure she gives equivalents so you can choose what levels of gluten/fiber/etc you want, and when the tastes will fit in best.&#xD;&#xA;&#xD;&#xA;I'd answer this for you myself, but I've loaned out the book.  :)  When (if?) it comes back, I'll edit that in.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Super-Natural-Cooking-Delicious-Incorporate/dp/1587612755" />
  <row Id="22702" PostHistoryTypeId="2" PostId="11078" RevisionGUID="08f08a62-2273-4f3d-962c-16c8abb125c3" CreationDate="2011-01-15T15:24:43.077" UserId="67" Text="One of the problems with using regular cookbooks to cook for yourself is after doing it for long enough, it's hard to get motivated to cook anything too complicated; no one else is going to know if you have a peanut butter sandwich for dinner.&#xD;&#xA;&#xD;&#xA;I contributed a few of my lazy ideas to Neurotic Physiology's [&quot;Grad Student Cooking in Style&quot;][1], but a large part of it didn't make it in time for the deadline (she didn't accept my 'you didn't say which timezone' excuse) ... here are the various comments I hade typed up, minus the recipes:&#xD;&#xA;&#xD;&#xA;-------&#xD;&#xA;&#xD;&#xA;The problem with grad school cooking -- unless you're also supporting a family (in which case, hopefully they'll share in the cooking duties), except for the pre-packaged foods, most of it's not sold to serve one person, and the price breaks seem to be when you buy 3 to 5 lb of meat at a time.&#xD;&#xA;&#xD;&#xA;So, my suggestion is to buy the unreasonably sized package of meat, but then prepare it so it can be used in sizes you want.&#xD;&#xA;&#xD;&#xA;For instance, when that 'family sized' pack of ground beef goes on sale -- I make most of it into burgers, wrap them individually in wax paper, pop eight of 'em into a gallon sized zip-top bag, and freeze 'em.  If you want, add some italian seasoning or steak seasoning as you're forming the burgers for some extra variety. (although, they're more versatile if you leave 'em plain.  You can toss 'em onto a George Foreman grill still frozen, and they'll come out fine. (although, you'll want to take the wax paper off first).  Or, you can thaw 'em, and turn it into a meat sauce for pasta, a quick-cook chili, or anything else that uses ground beef.&#xD;&#xA;&#xD;&#xA;During my undergrad, as I didn't have freezer space, I'd get a package in the 1lb range (maybe a little larger), and cook it together with a diced large onion (maybe softball sized), a few cloves of garlic, crushed, and maybe a bell pepper if they were reasonably priced that week.  Tightly sealed, the mixture would keep in the fridge for a week, and I just had to heat some up with either :&#xD;&#xA;&#xD;&#xA;* tomato sauce &amp; pasta : meat sauce&#xD;&#xA;* rice &amp; seasonings : dirty rice&#xD;&#xA;* can of diced or crushed tomatoes, chili powder : chili (beans are optional ... but it's great over a baked potato)&#xD;&#xA;&#xD;&#xA;... the dirty rice would often find itself with a tortilla, cheese and hot sauce in burrito form.  If bell peppers are on sale, cut one in half, vertically, then take out the stem, seeds and membrane.  Place it cut-side down in a baking dish and roast at 350F 'til it's softened some (maybe 10-15 min), then remove from the oven, stuff with a mix of dirty rice and cheese, then put back into the oven to bake 'til the cheese melts.  (f it's leftover dirty rice, you'll cook the bell pepper less on its own, so that it doesn't completely soften up before the rice is heated through ... or microwave the rice first so it's warm before stuffing)&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;If you don't have the freezer space, you can also make meatloaf.  I don't have a set recipe ... vegetables (carrots, onions, bell pepper, I've even thrown in a thawed package of frozen spinach), ground beef, a couple of eggs, some bread crumbs (or, if it's not stale enough to break into crumbs, tear it up, soak in milk or water, then squeeze it out, and add the damp bread), italian spices, lay on a sheet pan, then bake.  If it starts getting too dark before the center's cooked, add some type of sauce to the top (ketchup, tomato sauce, barbeque sauce, whatever).&#xD;&#xA;&#xD;&#xA;If you don't have a microwave to reheat it, just cut it into slices, and then pan fry to warm through.  You can also crumble leftovers into tomato sauce and serve over pasta.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;If you have freezer space, and a large pot (not worth it otherwise), buy chicken when it' on sale, poach it, then freeze it.  If you're even more adventurous, make chicken stock, too.&#xD;&#xA;&#xD;&#xA;The normal problem with poaching chicken is you have to remember to take it out, or it gets rubbery -- but there's a trick: &#xD;&#xA;&#xD;&#xA;* bring a pot of water that'll still fit the chicken to a boil (lid on will boil faster)&#xD;&#xA;* add the chicken to the pot&#xD;&#xA;* put the lid back on, and bring the water back to a boil.&#xD;&#xA;* Wait two to three minutes.&#xD;&#xA;* Turn the heat down to low.&#xD;&#xA;&#xD;&#xA;After an hour, the chicken will be cooked ... but it won't be overcooked, even if you leave it in there for three hours.  Because we boiled the outside of it, we've disinfected it in case it had surface contamination.&#xD;&#xA;&#xD;&#xA;If it's boneless, you can just let it cool, and then cut into chunks later.  If there's bones, I take 'em out, and then shread the meat, bag it up, and freeze it in reasonably sized bits.  (which for me means filling a quart sized freezer bag part way, then sort of squishing it into two chunks, so it doesn't freeze as one giant lump, and I can take out only half of it at a time.)&#xD;&#xA;&#xD;&#xA;If you have some sad vegetables (past their prime, but not rotted, moldy, or mushy ... but we're talking about grad students, you'd have eaten it way before it go to that stage), cut into chunks and toss after you've let the water boil.  If you're like my mom, and cut up and freeze stuff for that later batch of stock (along with parmesan rinds, stems from some herbs, etc.), toss it in while boiling, so you don't cool the water down too fast after the boil.   Add some salt and pepper, then leave like normal.  After deboning the chicken, throw the bones back in, and left simmer for another hour or two ... then strain and cool ... and then after it's spent a night in the fridge, freeze (in ice cube trays or muffin tins, then pop into a zip-top bag, and stash in the freezer for when you need it.&#xD;&#xA;&#xD;&#xA;Uses for chopped up chicken:&#xD;&#xA;&#xD;&#xA;* While still a little warm, make chicken salad&#xD;&#xA;* chicken noodle casserole -- any left-overs can go into a casserole dish, so you can just bake it the next day.  (if you want to top it w/ bread crumbs and extra cheese, feel free)&#xD;&#xA;* chicken pot pie&#xD;&#xA;&#xD;&#xA;Uses for shredded chicken:&#xD;&#xA;&#xD;&#xA;* Thaw in a pan with a little bit of water; add taco seasonings; serve as a burrito, with beans &amp; rice, roll into enchiladas, or however you like.&#xD;&#xA;* shredded chicken also works great in casseroles.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;I'ver never been much of a steak eater, but when either top or bottom round goes on sale as a 'london broil' cut (sale for me is ~$4/lb, sometimes less), I'll splurge, and make it into a variety of things:  (note -- not all 'london broil' is the same .... they sometimes try to pass off chuck as london broil).&#xD;&#xA;&#xD;&#xA;... so, with the leftovers of the london broil, we can then turn it into other completely different meals for the rest of the week:&#xD;&#xA;&#xD;&#xA;* Fajitas&#xD;&#xA;* Cheesesteak&#xD;&#xA;* Stir fry&#xD;&#xA;* Salad w/ steak&#xD;&#xA;* Beef Stroganoff&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://scientopia.org/blogs/scicurious/category/grad-student-eating-in-style/&#xD;&#xA;" />
  <row Id="22703" PostHistoryTypeId="2" PostId="11079" RevisionGUID="a63eba92-2ac1-45a7-b9db-cf547b5f7a7c" CreationDate="2011-01-15T16:27:55.197" UserId="67" Text="So, my other question was more general techniques and advise ... but for the actual cookbook question ... the whole 'cooking for one' has been a pet peeve of mine for some time (I missed getting my entry together for the first Food Network Star competition, and they have a restriction in the application form that's kept me from entering ever since)&#xD;&#xA;&#xD;&#xA;But, a couple cookbooks that seem to still be in print:&#xD;&#xA;&#xD;&#xA;* [Going Solo in the Kitchen][1] :   Mostly cookbook with lots of simple recipes, but lots of advice and tips in the beginning and scattered throughout.  And brings up a good point:&#xD;&#xA;&#xD;&#xA;&gt; Actually, cooking for yourself isn't difficult--like anything else, it just sounds difficult if you haven't mastered the basics.  Solo cooking is really much easier than cooking for others: It takes far less time, is less costly, and is less emotionally charged (if your food doesn't come out well, you're the only one who knows it.)  It's probably one of the arenas of your life where you are totally in control.  You can eat when and what you like every night.&#xD;&#xA;&#xD;&#xA;* [Serves One: Simple Meals to Savor When You're on Your Own][2] : a little more complex recipes ... also includes pictures of the food on some plates in the middle, so if you prefer cookbooks with pictures for inspiration, this one might be a better choice.&#xD;&#xA;&#xD;&#xA;... also look for the 'low number of ingredient' type cookbooks.  (the concept's been around for longer than [Five Ingredient Fix][3] ... I have plenty of this sort of cookbook, but most are out of print.  (and I don't actually have that one))&#xD;&#xA;&#xD;&#xA;... and if you're not looking for the fine dining type cooking for one, some of the 'college cookbooks' and other [introductory cookbooks][4] tend to be more suited for low effort (or low skill), and fewer people, but most still insist on making 4-8 servings, even for the college ones, so take [NBenatar's advice][5].&#xD;&#xA;&#xD;&#xA;* [The College Cookbook][6]&#xD;&#xA;* [The Healthy College Cookbook][7]&#xD;&#xA;* [Help! My Apartment has a Kitchen][8]&#xD;&#xA;* [Cooking Outside the Pizza Box][9]&#xD;&#xA;* [Your Shirt is NOT an Oven Mitt][10] &#xD;&#xA;* [The &quot;I Don't Know How to Cook&quot; Book][11]&#xD;&#xA;&#xD;&#xA;Also, not exactly cookbooks ... more food writing, plus recipes, but specifically of the 'cooking alone' variety:&#xD;&#xA;&#xD;&#xA;* [What we eat when we eat alone][12] (about 1/2 cookbook, half stories)&#xD;&#xA;* [Alone in the Kitchen with an Eggplant][13] (mostly stories, a few recipes)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... I have some other ones, eg, &quot;The Bachelor's Dinner: Good Food for Single People&quot;, by David Jones which strives to be more fine dining (a little too much in that direction for my opinion), but they're out of print, and that one doesn't even show up when I search by ISBN.&#xD;&#xA;&#xD;&#xA;Also, if you follow any of the links, Amazon makes recommendations of similar books, as there's lots of books on the topic (just they're ones I haven't read)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Going-Solo-Kitchen-Jane-Doerfer/dp/0375703934&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/1891105140&#xD;&#xA;  [3]: http://www.amazon.com/Ingredient-Fix-Elegant-Irresistible-Recipes/dp/0446572098&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/9921/need-suggestions-for-absolute-beginners-cookbook&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/11075/how-do-i-cook-for-just-one-person-any-good-cookbooks/11076#11076&#xD;&#xA;  [6]: http://www.amazon.com/College-Cookbook-Alternative-Meal-Plan/dp/0882664972&#xD;&#xA;  [7]: http://www.amazon.com/Healthy-College-Cookbook-Alexandra-Nimetz/dp/1603420304/&#xD;&#xA;  [8]: http://www.amazon.com/Help-Apartment-Has-Kitchen-Cookbook/dp/0618711759/&#xD;&#xA;  [9]: http://www.amazon.com/Cooking-Outside-Pizza-Box-Recipes/dp/B003GAN0KS/&#xD;&#xA;  [10]: http://www.amazon.com/Your-Shirt-Not-Oven-Mitt/dp/031233124X/&#xD;&#xA;  [11]: http://www.amazon.com/Dont-Know-How-Cook-Book/dp/159869703X/&#xD;&#xA;  [12]: http://www.amazon.com/What-We-Eat-When-Alone/dp/1423604962/&#xD;&#xA;  [13]: http://www.amazon.com/Alone-Kitchen-Eggplant-Confessions-Cooking/dp/1594483132" />
  <row Id="22704" PostHistoryTypeId="6" PostId="11075" RevisionGUID="19e9143d-2aa7-43d6-91a5-baf8361a8c9e" CreationDate="2011-01-15T16:37:44.670" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;cookbook&gt;&lt;basics&gt;" />
  <row Id="22705" PostHistoryTypeId="25" PostId="11026" RevisionGUID="2e4abc8a-c484-416c-83e9-bba365603552" CreationDate="2011-01-15T16:55:34.740" Comment="http://twitter.com/#!/StackCooking/status/26321607219744769" />
  <row Id="22706" PostHistoryTypeId="2" PostId="11080" RevisionGUID="d563e80f-5b0c-4add-88ed-37eb33ec0e58" CreationDate="2011-01-15T16:58:31.247" UserDisplayName="Paul Dieter" Text="What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?" />
  <row Id="22707" PostHistoryTypeId="1" PostId="11080" RevisionGUID="d563e80f-5b0c-4add-88ed-37eb33ec0e58" CreationDate="2011-01-15T16:58:31.247" UserDisplayName="Paul Dieter" Text="Citrate buffer and pH range question" />
  <row Id="22708" PostHistoryTypeId="3" PostId="11080" RevisionGUID="d563e80f-5b0c-4add-88ed-37eb33ec0e58" CreationDate="2011-01-15T16:58:31.247" UserDisplayName="Paul Dieter" Text="&lt;molecular-gastronomy&gt;" />
  <row Id="22709" PostHistoryTypeId="2" PostId="11081" RevisionGUID="fb5accb3-603e-4968-9ad3-e144e362c711" CreationDate="2011-01-15T18:19:31.343" UserId="3672" Text="When I was single I used to enjoy going to the grocery store and choosing what I would make for dinner that night. I would walk through produce and be inspired by whatever looked fresh and colorful and go from there. The meat department often had single portions of fish or steak, and upon enquiry it turned out that they would break up a pack of meat into single portions for customers. Buying for one person meant being able to splurge a little on certain items. &#xD;&#xA;Something else that came in handy was a very small pot and frying pan for cooking single portions. &#xD;&#xA;And on occasions where I made too much food, I would bring the rest to work and share with coworkers. Best wishes!" />
  <row Id="22710" PostHistoryTypeId="2" PostId="11082" RevisionGUID="36ee1c08-ce8c-468e-bef2-5085ee9d7ef7" CreationDate="2011-01-15T18:25:44.760" UserDisplayName="Thamara" Text="I just roasted some beets in the oven (as usual) but they turned out really bitter. Any idea why or what can I do to save them?" />
  <row Id="22711" PostHistoryTypeId="1" PostId="11082" RevisionGUID="36ee1c08-ce8c-468e-bef2-5085ee9d7ef7" CreationDate="2011-01-15T18:25:44.760" UserDisplayName="Thamara" Text="Bitter roasted beets" />
  <row Id="22712" PostHistoryTypeId="3" PostId="11082" RevisionGUID="36ee1c08-ce8c-468e-bef2-5085ee9d7ef7" CreationDate="2011-01-15T18:25:44.760" UserDisplayName="Thamara" Text="&lt;beets&gt;" />
  <row Id="22713" PostHistoryTypeId="2" PostId="11083" RevisionGUID="5bfb9bc7-1b14-45ab-8249-78dd9bc7471a" CreationDate="2011-01-15T19:00:02.417" UserId="41" Text="Roasting caramelizes the natural sugars in vegetables and, eventually, burns them.  Roasted *anything* that turns out bitter is almost always the symptom of overcooking.  Sometimes it also means that your ingredients were spoiled or &quot;off&quot; in the first place.&#xD;&#xA;&#xD;&#xA;As for saving them - there's not much you can do in either case, other than trying to mask it with some other flavours.  Beetroot pairs well with cranberry and other tart fruits, which would probably mask the bitter taste; cream, sweetened yogurt or sour cream would also be a good bet.  Otherwise, I can't really think of anything else to do with them; overcooked food usually ends up in the trash for me." />
  <row Id="22714" PostHistoryTypeId="6" PostId="11080" RevisionGUID="c4773721-e79c-41b6-ab64-8d8f414277de" CreationDate="2011-01-15T19:08:08.070" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;acidity&gt;" />
  <row Id="22715" PostHistoryTypeId="2" PostId="11084" RevisionGUID="8de6cbe8-7efe-43d0-95c7-810b9521f4dc" CreationDate="2011-01-15T19:09:57.873" UserId="1393" Text="Salt is quite effective at neutralizing bitter flavors, which is why some folks experiment with using low levels of it in coffee. For beets, go ahead and salt them a bit more aggressively than you normally would and see if that salvages the flavor for you. Here are a couple of references:&#xD;&#xA;&#xD;&#xA;http://tierneylab.blogs.nytimes.com/2009/01/07/salt-trumps-bitter/&#xD;&#xA;&#xD;&#xA;http://blog.khymos.org/2006/10/01/suppresion-of-bitterness/" />
  <row Id="22716" PostHistoryTypeId="25" PostId="11082" RevisionGUID="01cba626-4055-4245-bd6d-d3a0a12bf25d" CreationDate="2011-01-15T19:55:34.960" Comment="http://twitter.com/#!/StackCooking/status/26366905510006784" />
  <row Id="22717" PostHistoryTypeId="2" PostId="11085" RevisionGUID="2b99efff-2686-4096-b9b9-c4f19a5412ba" CreationDate="2011-01-15T20:24:09.993" UserId="2375" Text="Recipes for beef pot roasts often include the step of tying the roast with twine prior to cooking, even for roasts without stuffing.  Why?  What difference in outcome can I expect between a tied roast and an untied roast, all other things equal? &#xD;&#xA;" />
  <row Id="22718" PostHistoryTypeId="1" PostId="11085" RevisionGUID="2b99efff-2686-4096-b9b9-c4f19a5412ba" CreationDate="2011-01-15T20:24:09.993" UserId="2375" Text="Why tie a non-stuffed beef pot roast?" />
  <row Id="22719" PostHistoryTypeId="3" PostId="11085" RevisionGUID="2b99efff-2686-4096-b9b9-c4f19a5412ba" CreationDate="2011-01-15T20:24:09.993" UserId="2375" Text="&lt;roasting&gt;&lt;roast&gt;&lt;pot-roast&gt;" />
  <row Id="22720" PostHistoryTypeId="2" PostId="11086" RevisionGUID="09230aba-de90-4e61-9438-83572b243ccb" CreationDate="2011-01-15T21:07:31.607" UserId="41" Text="Since ovens cook by heat radiation, you want to expose as much of the surface area as possible, which is why most roasts are vaguely cubic or cylindrical in shape.  Any part of the meat that's pressed against the pan (i.e. the bottom of the roast) isn't going to get that nice brown crust.&#xD;&#xA;&#xD;&#xA;Tying (or more accurately, **trussing**) the meat is simply how you maintain the shape in the oven.  If you don't truss it, then you'll not only end up with a very flat roast, you'll also end up with uneven cooking, and only the top will be browned since there are no &quot;sides&quot; to speak of.&#xD;&#xA;&#xD;&#xA;It's similar with chicken and other birds; you truss the legs so that the oven has a chance to crisp them up on all sides, not just the top." />
  <row Id="22721" PostHistoryTypeId="4" PostId="11005" RevisionGUID="94dbc941-6dcb-4838-8fda-0fadfc70fd9d" CreationDate="2011-01-15T21:16:47.897" UserId="41" Comment="edited tags; edited title" Text="How to make hot dog buns or sandwich rolls with a soft crust?" />
  <row Id="22722" PostHistoryTypeId="6" PostId="11005" RevisionGUID="94dbc941-6dcb-4838-8fda-0fadfc70fd9d" CreationDate="2011-01-15T21:16:47.897" UserId="41" Comment="edited tags; edited title" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;crust&gt;" />
  <row Id="22723" PostHistoryTypeId="6" PostId="10921" RevisionGUID="fae91db7-52a7-4efd-aaac-63bd2e8f2f12" CreationDate="2011-01-15T21:17:43.810" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;&lt;curry&gt;" />
  <row Id="22724" PostHistoryTypeId="2" PostId="11087" RevisionGUID="be94b0ce-c130-4b8a-938b-e96a2d034901" CreationDate="2011-01-15T22:20:45.400" UserId="4237" Text="When camping with several teen boys that seem to be hungry all the time,&#xD;&#xA; what **HEALTHY 5 ingredients or less**, quickly prepared  meal on an open fire can you suggest? &#xD;&#xA;&#xD;&#xA;One extra large cast iron dutch oven pot with flat tight fitting lid, and a bag of briquettes are the main tools. Thanks for your ideas." />
  <row Id="22725" PostHistoryTypeId="1" PostId="11087" RevisionGUID="be94b0ce-c130-4b8a-938b-e96a2d034901" CreationDate="2011-01-15T22:20:45.400" UserId="4237" Text="adolesant camping food-menu " />
  <row Id="22726" PostHistoryTypeId="3" PostId="11087" RevisionGUID="be94b0ce-c130-4b8a-938b-e96a2d034901" CreationDate="2011-01-15T22:20:45.400" UserId="4237" Text="&lt;equipment&gt;&lt;camping&gt;" />
  <row Id="22727" PostHistoryTypeId="6" PostId="11087" RevisionGUID="33e5da02-ba45-4fb9-83cc-d7220d0bacf4" CreationDate="2011-01-15T22:29:20.270" UserId="41" Comment="edited tags; edited tags; edited title" Text="&lt;menu-planning&gt;&lt;camping&gt;" />
  <row Id="22728" PostHistoryTypeId="4" PostId="11087" RevisionGUID="33e5da02-ba45-4fb9-83cc-d7220d0bacf4" CreationDate="2011-01-15T22:29:20.270" UserId="41" Comment="edited tags; edited tags; edited title" Text="Adolescent camping food menu " />
  <row Id="22729" PostHistoryTypeId="2" PostId="11088" RevisionGUID="7e24d4b1-d1b1-4389-b0ad-a1c25b56519e" CreationDate="2011-01-15T22:31:40.907" UserId="4237" Text="I am trying to make granola that holds together in small clumps. I have had limited success. Any hints or suggestions? &#xD;&#xA;&#xD;&#xA; I have used rolled oats, but had better luck with instant or cut oats along with some whole wheat flour mixed through it. I use butter, half honey and half brown sugar, some flax seed and bits of pecans. I bake the mix in an over-sized metal roasting pan as I make a very large batch at once (turkey sized roaster) in a slow 300* oven stirring every 30 minutes until golden brown and moister has left the batch.  Dried fruit is added after baking." />
  <row Id="22730" PostHistoryTypeId="1" PostId="11088" RevisionGUID="7e24d4b1-d1b1-4389-b0ad-a1c25b56519e" CreationDate="2011-01-15T22:31:40.907" UserId="4237" Text="To clump or not to clump is the question" />
  <row Id="22731" PostHistoryTypeId="3" PostId="11088" RevisionGUID="7e24d4b1-d1b1-4389-b0ad-a1c25b56519e" CreationDate="2011-01-15T22:31:40.907" UserId="4237" Text="&lt;granola&gt;" />
  <row Id="22732" PostHistoryTypeId="4" PostId="11088" RevisionGUID="ae069996-90a6-4f50-90b3-ccc12bd3c7bc" CreationDate="2011-01-15T22:44:27.617" UserId="41" Comment="edited tags; edited title" Text="How can I make granola that clumps?" />
  <row Id="22733" PostHistoryTypeId="6" PostId="11088" RevisionGUID="ae069996-90a6-4f50-90b3-ccc12bd3c7bc" CreationDate="2011-01-15T22:44:27.617" UserId="41" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;oats&gt;&lt;granola&gt;" />
  <row Id="22734" PostHistoryTypeId="25" PostId="11088" RevisionGUID="44875f3e-c3f2-44b7-93e5-ecb93bf95d36" CreationDate="2011-01-15T22:55:35.700" Comment="http://twitter.com/#!/StackCooking/status/26412207726141441" />
  <row Id="22735" PostHistoryTypeId="2" PostId="11089" RevisionGUID="5decd1db-d4b6-4504-80cc-02bb3bf10be6" CreationDate="2011-01-15T23:06:07.963" UserId="60" Text="I bought a quart of soy milk for the first time ever last week. It has been sitting unopened in the door of my refrigerator since. I pulled it out today to use it in a bowl of cereal and it was frozen _solid_.&#xD;&#xA;&#xD;&#xA;My refrigerator is not particularly frigid; regular milk and juice products stored in the back do not freeze. It's even more shocking to me that it froze in the _door_ of my fridge, since that is the warmest place.&#xD;&#xA;&#xD;&#xA;Is this normal for soy milk? If not, what went wrong? How should I store soy milk?&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;*The expiration date is sometime in March 2011&lt;/sub&gt;" />
  <row Id="22736" PostHistoryTypeId="1" PostId="11089" RevisionGUID="5decd1db-d4b6-4504-80cc-02bb3bf10be6" CreationDate="2011-01-15T23:06:07.963" UserId="60" Text="Why is my soy milk frozen?" />
  <row Id="22737" PostHistoryTypeId="3" PostId="11089" RevisionGUID="5decd1db-d4b6-4504-80cc-02bb3bf10be6" CreationDate="2011-01-15T23:06:07.963" UserId="60" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;soymilk&gt;" />
  <row Id="22738" PostHistoryTypeId="2" PostId="11090" RevisionGUID="eca190df-6d74-4969-afcf-8b2f44f8e62b" CreationDate="2011-01-15T23:08:00.727" UserId="1832" Text="You might consider just barely stirring the granola while it bakes and then breaking it into clumps when it's done.&#xD;&#xA;&#xD;&#xA;Or, stir it as you do now, but when it finishes, press it into a thin layer on a baking pan and allow it to cool.  Once it is cool, then break it into clumps.&#xD;&#xA;&#xD;&#xA;You can also try adding an egg white: http://www.thekitchn.com/thekitchn/how-to/how-to-make-clumpy-chunky-granola-111316&#xD;&#xA;&#xD;&#xA;All in all, you probably just need more binder.  So, you're looking at egg white, sugar (more honey, syrups) or fat (veggie oil, butter)." />
  <row Id="22739" PostHistoryTypeId="2" PostId="11091" RevisionGUID="464a505d-5a43-4e4a-a900-edc922406a87" CreationDate="2011-01-15T23:13:20.520" UserId="1832" Text="Why not try putting an additional pan in the oven with hot water in it.  The stream from the water should help to keep the outside moist.&#xD;&#xA;&#xD;&#xA;Also, I would recommend brushing them with butter or some wet flavoring when they come out of the oven to help keep them moist from the pan to the table.&#xD;&#xA;&#xD;&#xA;I do think your temperature is too high, though I can't say how much lower it should be." />
  <row Id="22740" PostHistoryTypeId="6" PostId="7943" RevisionGUID="8949c0cf-0757-44a7-8862-297bc7886fba" CreationDate="2011-01-15T23:18:54.807" UserId="1832" Comment="edited tags" Text="&lt;baking&gt;&lt;chicken&gt;&lt;temperature&gt;" />
  <row Id="22741" PostHistoryTypeId="2" PostId="11092" RevisionGUID="9d1768cf-8377-4ed6-8705-a79f18d1c967" CreationDate="2011-01-15T23:59:19.573" UserId="4277" Text="Whenever I try to make a rue according to one of the recipes I find online the consistency seems  a little off. Should the rue be completely thick of should it have a less solid consistency? I seem to read that a rue should start with equal parts butter and flour. &#xD;&#xA;" />
  <row Id="22742" PostHistoryTypeId="1" PostId="11092" RevisionGUID="9d1768cf-8377-4ed6-8705-a79f18d1c967" CreationDate="2011-01-15T23:59:19.573" UserId="4277" Text="How to make a rue?" />
  <row Id="22743" PostHistoryTypeId="3" PostId="11092" RevisionGUID="9d1768cf-8377-4ed6-8705-a79f18d1c967" CreationDate="2011-01-15T23:59:19.573" UserId="4277" Text="&lt;preparation&gt;&lt;sauce&gt;" />
  <row Id="22744" PostHistoryTypeId="2" PostId="11093" RevisionGUID="8f4fd20e-5e4f-4fb3-8be6-f4fce09a561d" CreationDate="2011-01-16T00:08:36.977" UserId="3630" Text="A roux normally is equal parts fat and flour.  It should be fairly solid, not runny.  However, it is an individual decision.  I've known guys who like it quite solid (like me), but you have to whisk the hell out of it to get out all of the lumps.  Normally, if I am making a sauce or soup that I can't strain, I will make it a little slack.  I also add my roux after so I can control the thickness of the sauce or soup.  Normally you are not instructed to do so, but you have greater control.  If you do it this way, you have to vigorously whisk while adding, or the starches will congeal together in lumps.  No big deal if it you are able to strain, but..." />
  <row Id="22745" PostHistoryTypeId="2" PostId="11094" RevisionGUID="e2059cb1-5d2a-4a89-912a-b281eee44b24" CreationDate="2011-01-16T00:17:17.530" UserId="1374" Text="I've cooked whole turkeys and chickens many times, but never a whole duck or any other &quot;gamey&quot; meat.  Is there a difference in what should be done or technique in general?  I've been told by others that duck is &quot;more difficult&quot;, but never how or why." />
  <row Id="22746" PostHistoryTypeId="1" PostId="11094" RevisionGUID="e2059cb1-5d2a-4a89-912a-b281eee44b24" CreationDate="2011-01-16T00:17:17.530" UserId="1374" Text="Differences between cooking a whole duck vs chicken or turkey?" />
  <row Id="22747" PostHistoryTypeId="3" PostId="11094" RevisionGUID="e2059cb1-5d2a-4a89-912a-b281eee44b24" CreationDate="2011-01-16T00:17:17.530" UserId="1374" Text="&lt;meat&gt;&lt;roasting&gt;&lt;duck&gt;" />
  <row Id="22748" PostHistoryTypeId="2" PostId="11095" RevisionGUID="f631ef27-3b06-4f43-88f7-47d5f6ee3374" CreationDate="2011-01-16T00:41:58.133" UserId="1415" Text="funny this question should come up today. i've had a similar conundrum in my house, and i recently ran across this recipe, which we tried today with great results. it uses a fruit puree as part of the binder, instead of oil, so it a bit sweet, not oily, and still crunchy: http://gourmandeinthekitchen.com/?p=953" />
  <row Id="22749" PostHistoryTypeId="2" PostId="11096" RevisionGUID="50e488a6-eb90-46cb-b005-c02331b5662f" CreationDate="2011-01-16T02:07:43.057" UserId="3894" Text="I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the effect of baking powder or baking soda by neutralizing it, so more acidic fruits will require more baking soda to compensate. Is this accurate? If so, where can I find a comprehensive list of PHs of various ingredients, and how should I calculate how much extra baking soda to add?" />
  <row Id="22750" PostHistoryTypeId="1" PostId="11096" RevisionGUID="50e488a6-eb90-46cb-b005-c02331b5662f" CreationDate="2011-01-16T02:07:43.057" UserId="3894" Text="How do I adjust a baking recipe for fruits of different PH?" />
  <row Id="22751" PostHistoryTypeId="3" PostId="11096" RevisionGUID="50e488a6-eb90-46cb-b005-c02331b5662f" CreationDate="2011-01-16T02:07:43.057" UserId="3894" Text="&lt;baking&gt;&lt;fruit&gt;&lt;acidity&gt;&lt;baking-powder&gt;" />
  <row Id="22752" PostHistoryTypeId="2" PostId="11097" RevisionGUID="3fbb1f5d-658f-4527-9409-b90aa6bf6c18" CreationDate="2011-01-16T03:02:42.050" UserId="1887" Text="Duck is much fattier than either chicken or turkey, so it is particularly important to include steps such as placing the bird on a rack and scoring the skin to allow the fat to escape. " />
  <row Id="22753" PostHistoryTypeId="2" PostId="11098" RevisionGUID="5ad3338a-784f-4379-832f-94a0aa433fc4" CreationDate="2011-01-16T03:09:04.420" UserId="41" Text="Contrary to what some people seem to be saying, fat will *reduce* the clumping effect, same way it does in almost every other baking recipe.  The clumping behaviour comes mainly from sugar (syrup) and protein content.&#xD;&#xA;&#xD;&#xA;In other baking recipes, gluten does a lot of the &quot;clumping&quot;; oats are naturally gluten-free, but the instant oats you buy are probably processed in the same plants as other wheat products and are therefore contaminated with gluten, which may explain why they clump more in your granola.&#xD;&#xA;&#xD;&#xA;So I'd recommend any or all of the following for you:&#xD;&#xA;&#xD;&#xA;  * If your recipe contains any oil or other fat, reduce or eliminate it; the primary purpose of that ingredient is to *reduce* the natural clumping.&#xD;&#xA;&#xD;&#xA;  * Increase the quantity of flour or starch.  More gluten means more clumping and a generally chewier texture.&#xD;&#xA;&#xD;&#xA;  * Increase the quantity of sugar or honey.  A denser syrup is going to be &quot;stickier&quot; and therefore clump more.  Note that this can interfere with gluten development so you might want to do this *in addition to* increasing the starch.&#xD;&#xA;&#xD;&#xA;  * Substitute the oil/fat with applesauce.  This is a [common substitution in low-fat baking][1], although its applications are limited.  It's perfect in your case though, because it not only lowers the fat content, it also adds natural sugar and pectin, the latter of which is a gelling agent (albeit a weak one).&#xD;&#xA;&#xD;&#xA;  * Add an egg white.  That's very good at binding ingredients and is common in granola recipes.&#xD;&#xA;&#xD;&#xA;  * As a last resort, use an actual gelling agent such as pectin crystals, gelatin, or agar.  You *shouldn't* have to do this, but if you have a recipe you really adore except for its texture, then that's the best way to change the texture without altering the flavour at all.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/6869/41" />
  <row Id="22754" PostHistoryTypeId="2" PostId="11099" RevisionGUID="971636e8-4270-4550-ac68-53553aa9b900" CreationDate="2011-01-16T03:45:34.153" UserId="2047" Text="With chicken and turkey, the most important &quot;trick&quot; to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat.&#xD;&#xA;&#xD;&#xA;Duck is all dark meat, and has a thick layer of fat that must be rendered out. There is not a lot of danger in drying out the breast meat like with a chicken.&#xD;&#xA;&#xD;&#xA;Like Martha said, it's best to make a few shallow cuts in the skin over the breast (don't go all the way through to the meat) to help the fat render out. A simple (western) roasted bird would be cooked at 350&amp;deg;F for about 1 hour 45 min, with the oven turned up to 500&amp;deg;F for another 15 minutes to crisp up the skin. There is a LOT of fat rendered out, so it's best to roast in a sturdy roasting pan, on a rack (so it doesn't sit in the fat), and drain the fat about an hour into cooking (save the fat, though; it's delicious).&#xD;&#xA;&#xD;&#xA;Personally, I think duck is easier to cook, but it's definitely different from roasting a chicken." />
  <row Id="22755" PostHistoryTypeId="5" PostId="11092" RevisionGUID="72d54fdc-015e-4d3b-bab8-43c91df84900" CreationDate="2011-01-16T03:48:06.743" UserId="2047" Comment="corrected spelling" Text="Whenever I try to make a roux according to one of the recipes I find online the consistency seems  a little off. Should the roux be completely thick or should it have a less solid consistency? I seem to read that a roux should start with equal parts butter and flour. &#xD;&#xA;" />
  <row Id="22756" PostHistoryTypeId="4" PostId="11092" RevisionGUID="72d54fdc-015e-4d3b-bab8-43c91df84900" CreationDate="2011-01-16T03:48:06.743" UserId="2047" Comment="corrected spelling" Text="How to make a roux?" />
  <row Id="22757" PostHistoryTypeId="25" PostId="11096" RevisionGUID="cab76b79-d3b5-4884-ae2e-b43b84edd51f" CreationDate="2011-01-16T07:55:35.923" Comment="http://twitter.com/#!/StackCooking/status/26548103624527873" />
  <row Id="22758" PostHistoryTypeId="2" PostId="11100" RevisionGUID="1beef260-4f3f-4953-9ba2-5b71d07aeb51" CreationDate="2011-01-16T08:09:41.640" UserId="452" Text="A friend of mine taught me a great camping recipe that's healthy, extremely easy to prepare, and can satisfy the very hungry.&#xD;&#xA;&#xD;&#xA;Put the following into an aluminum foil pouch (don't even need the cast iron!):&#xD;&#xA;&#xD;&#xA;* Ground beef (or turkey, if you want to go leaner)&#xD;&#xA;* Chopped up vegetables:&#xD;&#xA;  * Potatoes&#xD;&#xA;  * Carrots&#xD;&#xA;  * Onions&#xD;&#xA;  * If you want to get creative, throw in some leeks, bell peppers, etc.&#xD;&#xA;* Herbs and spices:&#xD;&#xA;  * Thyme&#xD;&#xA;  * Oregano&#xD;&#xA;  * Parsley&#xD;&#xA;  * Salt and pepper&#xD;&#xA;&#xD;&#xA;Fold the aluminum foil over the pouch so it's relatively sealed, and drop it into a cooler part of the fire (or on a rack over the coals). This is a very forgiving set of ingredients, so just make sure it's not going to leak, and make sure it's cooked through (and the potatoes are soft) before you eat it." />
  <row Id="22759" PostHistoryTypeId="2" PostId="11101" RevisionGUID="d3657b3e-9e2c-41f1-969e-d7278a0383f6" CreationDate="2011-01-16T09:46:08.937" UserId="4245" Text="Are you kneading the dough well enough? That is one of the most important factors. It is during the kneading that gluten will form in the dough. Gluten is what makes the dough elastic, but it is also the gluten that will allow the gas generated during proofing to be captured in pockets. &#xD;&#xA;&#xD;&#xA;I would say for 500g of flour, knead for at least 10 minutes if kneading by hand (maybe more).&#xD;&#xA;&#xD;&#xA;You also need a flour with a high amount protein (at least 12g of protein pr. 100g). &#xD;&#xA;&#xD;&#xA;Next thing is proofing time. 30min is very low. I would say, at least one hour, then scale the dough, and then another half hour. But normally I proof my pizza dough overnight (using just a small amount of yeast)&#xD;&#xA;&#xD;&#xA;And finally, shaping the pizza. Do it by hand instead of a rolling pin. I have found that when I shape the pizza using a rolling pin, then it becomes hard because I degas it completely. &#xD;&#xA;&#xD;&#xA;When shaping the pizza by hand it is also here that you find out if the dough was a success. If it was, you can stretch out the dough to a nice thin Italian style pizza. If not, the dough will tear apart. It here again the gluten that will keep the pizza dough together. But you can still use the rolling pin if shaping by hand fails.&#xD;&#xA;&#xD;&#xA;And finally, if you want to be good at making pizza (or any type of bread) practice, practice, practice. I have made lots (perhaps 50-100) of pizzas before I got really good. Experiment with different types of flour to see if one creates a better dough than another, try different kneading times, practice shaping the pizza by hand, etc. By practice, I have learned to tell if the dough has been kneaded long enough just by feeling the texture of the surface." />
  <row Id="22760" PostHistoryTypeId="5" PostId="11090" RevisionGUID="3b788151-10b5-4fcb-ae28-99be6cc26d21" CreationDate="2011-01-16T11:32:20.703" UserId="1832" Comment="deleted 22 characters in body" Text="You might consider just barely stirring the granola while it bakes and then breaking it into clumps when it's done.&#xD;&#xA;&#xD;&#xA;Or, stir it as you do now, but when it finishes, press it into a thin layer on a baking pan and allow it to cool.  Once it is cool, then break it into clumps.&#xD;&#xA;&#xD;&#xA;You can also try adding an egg white: http://www.thekitchn.com/thekitchn/how-to/how-to-make-clumpy-chunky-granola-111316&#xD;&#xA;&#xD;&#xA;All in all, you probably just need more binder.  So, you're looking at egg white and/or sugar (more honey, syrups)." />
  <row Id="22761" PostHistoryTypeId="2" PostId="11102" RevisionGUID="96c18d42-6d19-4756-93f3-f46eed7f0725" CreationDate="2011-01-16T13:47:50.567" UserId="4012" Text="How long does a pack of raw, dried Indian papad keep once it's opened? There's a best before date on the pack, but it's not mentioned how long they keep once it's opened. The ones I have are the [Lijjat Papad][1] brand that's sold internationally. This stuff is pretty dry, so I'm guessing it will remain safe to eat for quite a while though.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lijjat_Papad" />
  <row Id="22762" PostHistoryTypeId="1" PostId="11102" RevisionGUID="96c18d42-6d19-4756-93f3-f46eed7f0725" CreationDate="2011-01-16T13:47:50.567" UserId="4012" Text="How long does a pack of raw, dried Indian papad keep once opened?" />
  <row Id="22763" PostHistoryTypeId="3" PostId="11102" RevisionGUID="96c18d42-6d19-4756-93f3-f46eed7f0725" CreationDate="2011-01-16T13:47:50.567" UserId="4012" Text="&lt;storage-lifetime&gt;&lt;indian-cuisine&gt;" />
  <row Id="22764" PostHistoryTypeId="25" PostId="11094" RevisionGUID="d830b855-d8d7-4915-be36-302fb77e5487" CreationDate="2011-01-16T13:55:35.587" Comment="http://twitter.com/#!/StackCooking/status/26638699311665152" />
  <row Id="22765" PostHistoryTypeId="2" PostId="11103" RevisionGUID="04a8a807-73cb-4638-a8c1-3f5f0d78e853" CreationDate="2011-01-16T14:31:23.207" UserId="4283" Text="I haven't really experimented, but if imagining how dry that stuff is and the amount of salt that goes inside one those, I would say in the months/years range. Just keep it in a cool dry place.." />
  <row Id="22766" PostHistoryTypeId="2" PostId="11104" RevisionGUID="61f2d096-94be-4ae2-8904-b543ac9e9fcf" CreationDate="2011-01-16T15:59:52.567" UserId="4282" Text="I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommendations for? substitutes" />
  <row Id="22767" PostHistoryTypeId="1" PostId="11104" RevisionGUID="61f2d096-94be-4ae2-8904-b543ac9e9fcf" CreationDate="2011-01-16T15:59:52.567" UserId="4282" Text="What north atlantic fish can we use to make a good ceviche?" />
  <row Id="22768" PostHistoryTypeId="3" PostId="11104" RevisionGUID="61f2d096-94be-4ae2-8904-b543ac9e9fcf" CreationDate="2011-01-16T15:59:52.567" UserId="4282" Text="&lt;seafood&gt;&lt;marinade&gt;&lt;lemon&gt;&lt;ceviche&gt;" />
  <row Id="22769" PostHistoryTypeId="2" PostId="11105" RevisionGUID="afffe361-7c55-4637-90e7-d5c76d065539" CreationDate="2011-01-16T16:20:30.783" UserDisplayName="joe" Text="I can buy a 12&quot; non-stick skillet at Safeway for $30. Why would I spend $150-$200 on one? What's the difference?" />
  <row Id="22770" PostHistoryTypeId="1" PostId="11105" RevisionGUID="afffe361-7c55-4637-90e7-d5c76d065539" CreationDate="2011-01-16T16:20:30.783" UserDisplayName="joe" Text="Why spend $150 on a skillet" />
  <row Id="22771" PostHistoryTypeId="3" PostId="11105" RevisionGUID="afffe361-7c55-4637-90e7-d5c76d065539" CreationDate="2011-01-16T16:20:30.783" UserDisplayName="joe" Text="&lt;equipment&gt;" />
  <row Id="22772" PostHistoryTypeId="2" PostId="11106" RevisionGUID="ee6724b1-a134-46a4-944b-aa768af44fd3" CreationDate="2011-01-16T16:32:23.627" UserId="1887" Text="As a general rule, the more expensive skillets will last longer. I've found that the nonstick coating tends to start flaking off within a couple of years on the cheap skillets. &#xD;&#xA;&#xD;&#xA;One of the reasons that the expensive skillets are expensive is that they're made with thicker metal. Thicker metal will hold heat more evenly, which means that your food will cook evenly. &#xD;&#xA;&#xD;&#xA;In addition, I've found that expensive pots and pans tend to do a better job at insulating the handle of the pot/pan from the heat of the pan. I can hold the handle of my All Clad skillet with my bare hand even after using the pan for half an hour. &#xD;&#xA;&#xD;&#xA;An intermediate solution might be to use cast iron. The handles will get very hot, but they're thick metal and will heat more evenly. They require some [special][1] [care][2], but they're still fairly cheap. ([Under $16 online from Amazon.][3]) &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5378/what-is-the-purpose-of-seasoning-a-skillet&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet&#xD;&#xA;  [3]: http://www.amazon.com/gp/product/B00006JSUA/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=B00006JSUB&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=0SKQQ0B22WNJYVM5D1N4" />
  <row Id="22773" PostHistoryTypeId="2" PostId="11107" RevisionGUID="f20d209f-91e7-4bf8-95f0-51b79b4a5143" CreationDate="2011-01-16T16:37:56.487" UserId="3348" Text="The primary difference between a cheap skillet and a more expensive one is going to be thickness, both of the sides and the bottom. Thick sides are not really critical, but a thick bottom can be very beneficial, promoting more even heat distribution (eliminating hot spots that can scorch food) and retaining heat. Typically an expensive skillet's bottom will be laminated with stainless steel on the outside and a really good heat conductor like aluminum or copper on the inside.&#xD;&#xA;&#xD;&#xA;Heavier pans also resist warping, which is a common problem on thinner, cheaper pans. &#xD;&#xA;&#xD;&#xA;Additional differences are things like better handles, ovenproof handles (not much of an issue with non-stick), and sturdier attachment of the handles. Non-stick coatings tend to be of a higher quality and more durable. Overall durability tends to be better, as a pan that is mostly stainless steel will just resist dents and dings better than one that's primarily aluminum.&#xD;&#xA;&#xD;&#xA;And of course the more expensive ones generally look nicer, for what that's worth.&#xD;&#xA;&#xD;&#xA;Ultimately, it comes down to whether the pan can do the things you want. If you're just scrambling eggs, a light pan will likely do you fine. If you're trying to sear a steak or brown chicken breasts, you may find your pan won't get the job done. Likewise, if you are trying to reduce a sauce in a thin pan, you may find that it boils unevenly and some parts are in danger of scorching while others haven't started to boil.&#xD;&#xA;&#xD;&#xA;With all that said, it really is up to you to judge how much more you can spend and still feel it's &quot;worth&quot; the money. You can go through a lot of thin, light Safeway pans for the cost of one better one. I think it's a little wasteful, preferring to get items that will last a lifetime, but we all have our priorities. It's possible to get a pan that has many of the qualities of a $150 pan for substantially less money. A $75 pan is likely to be much nicer than the Safeway $35 special, and may be all the improvement you ever need. Your first couple of forays into pans may leave you wanting a better one each time, but you may stop upgrading long before reaching the $150 level. Going through this once with a do-all pan like a skillet is a nice way to figure out just how nice a pot you personally require before buying a whole set." />
  <row Id="22774" PostHistoryTypeId="2" PostId="11108" RevisionGUID="e3c4c102-a443-48de-b9a6-5a2512e23242" CreationDate="2011-01-16T16:43:16.090" UserId="3348" Text="I think just about any large flaky-fleshed fish that's not too fatty is a good candidate for ceviche. Salmon can work, though it's a tad fatty. Tuna is not a good choice, in my opinion. Cod and any kind of bass can work really well. I would think haddock or even sole or flounder could work too.&#xD;&#xA;&#xD;&#xA;There is lots of white-fleshed fish available in the North Atlantic, and many will do great in ceviche. Take a look at the flesh and see if it seems similar to what you would usually use, and when in doubt ask the fishmonger for advice. Even if they don't know ceviche, if you can tell them what fish you'd usually use, they can probably advise you on substitutes." />
  <row Id="22775" PostHistoryTypeId="2" PostId="11109" RevisionGUID="f6623e38-cbf1-453c-9825-06f398fe7a12" CreationDate="2011-01-16T16:54:15.403" UserId="3408" Text="I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get any of the meats I cook to be well-cooked yet juicy. What are the factors that influence juiciness of meat on a bbq? What are the noobie gotchas when it comes to this?" />
  <row Id="22776" PostHistoryTypeId="1" PostId="11109" RevisionGUID="f6623e38-cbf1-453c-9825-06f398fe7a12" CreationDate="2011-01-16T16:54:15.403" UserId="3408" Text="How do I make sure that the meat cooks well and yet stays juicy on a bbq?" />
  <row Id="22777" PostHistoryTypeId="3" PostId="11109" RevisionGUID="f6623e38-cbf1-453c-9825-06f398fe7a12" CreationDate="2011-01-16T16:54:15.403" UserId="3408" Text="&lt;cooking-techniques&gt;&lt;meat&gt;&lt;bbq&gt;" />
  <row Id="22778" PostHistoryTypeId="25" PostId="11105" RevisionGUID="ed76fea4-0327-4c36-8062-16652cbc2db6" CreationDate="2011-01-16T16:55:35.853" Comment="http://twitter.com/#!/StackCooking/status/26683998247845889" />
  <row Id="22779" PostHistoryTypeId="2" PostId="11110" RevisionGUID="c4a9343e-f47b-4543-8a5f-b6cd17bfec80" CreationDate="2011-01-16T17:03:23.827" UserId="3348" Text="It would be nearly impossible to gauge the effect of a different fruit on a quick bread without knowing the types and amounts of other acidic things in the recipe. Milk or buttermilk are also acidic, as are some other things you're likely to find in a quick bread batter.&#xD;&#xA;&#xD;&#xA;Your recipe is going to be calculated to have enough leavening action for the bread, using whatever acids are initially required. Most likely this is partly the fruit and partly things like milk or buttermilk (both of which are acidic, buttermilk being more so). &#xD;&#xA;&#xD;&#xA;Using more acidic ingredients than intended will just leave your final bread slightly more acid--probably not enough to bother you, particularly if the fruit was to your liking to start with. You may find that a more acidic batter causes the baking soda to rise faster than you want, so you should watch for that. You will not be able to make the baking soda release too much carbon dioxide by acidifying more--it'll do as much as it can then stop. &#xD;&#xA;&#xD;&#xA;If you use less-acidic ingredients, you risk making the baking soda underperform. What I would resist doing in that instance is adding more baking soda, however. You won't increase the leavening action and you may find you introduce an unpleasant metallic taste. Better in those cases to let the batter sit just a little longer to give it more time to leaven, or add more of another acidic ingredient.&#xD;&#xA;&#xD;&#xA;Ultimately, I'd be more concerned about the varying moisture levels in the fruits used than the acidity. Apples are relatively dry compared to, say, strawberries or blueberries, so you may find that your batter is too wet to cook properly at the time and temperature prescribed." />
  <row Id="22780" PostHistoryTypeId="2" PostId="11111" RevisionGUID="7d48b16f-e7ad-4f35-bb5a-ed28c974206b" CreationDate="2011-01-16T17:16:37.003" UserId="3348" Text="Common noob mistakes:&#xD;&#xA;&#xD;&#xA;**Cooking things too long.** Meat dries out when it's cooked to too high an internal temperature. **That's the whole thing, and it's true no matter how you cook something.** If you like your meat to be completely devoid of pink inside, it *will* be dry. No avoiding it. Find out what's a good temperature for the doneness you desire, and use an instant-read thermometer to find out when you get there. You will also find that some cuts of meat want more cooking than others. A skirt steak wants hardly any cooking because it dries out easily. A New York strip, with good fat marbling, can withstand more cooking because it has that nice fat to keep things moist.&#xD;&#xA;&#xD;&#xA;**Cooking with too much heat or too little.** When the heat's too high, you burn the outside before the middle can get to the temperature you want. If it's too low, you never really get a good sear on the outside, and miss out on much of the grilled food experience. And you'll need to learn to tailor your heat to the needs of what you're cooking--fish typically needs less than chicken, which needs less than beef or lamb.&#xD;&#xA;&#xD;&#xA;**Putting the meat on too early.** You need to wait for the charcoal to ash over and stop flaming. If you don't wait for the coals to get right, you run a much greater risk of flare-ups and scorched food, not to mention off flavors from unburned wood or fillers in your charcoal. This is a non-issue with gas grills.&#xD;&#xA;&#xD;&#xA;**Not preheating the grate.** You need to put the grill grate over the coals as soon as you can so it preheats well. If your grate isn't preheated, you won't get grill marks, and your meat is more likely to stick. You need to do this if you have a gas grill too--maybe more so, since they typically don't get as hot.&#xD;&#xA;&#xD;&#xA;I'd recommend that you find a basic book about grilling. Any of Steven Raichlen's books will give you the general tips on how to do things. I'm not wild about his overuse of rubs and sauces--I think they're totally unnecessary most of the time--but he does know his way around a fire and a grill grate. &#xD;&#xA;&#xD;&#xA;However, if you want your meat well-done, be prepared to eat a lot of dry (and likely tough) meat. Your only option at that point is to switch to low-and-slow techniques that cook things like pork shoulder for a really long time at a low temperature (traditional barbecue). The meat gets fully cooked, but because it has a lot of fat and connective tissue to render, retains a moist mouthfeel. But this isn't grilling, per se, and takes many hours." />
  <row Id="22781" PostHistoryTypeId="2" PostId="11112" RevisionGUID="5b503ca4-6877-4791-a8fc-05bf9f8709df" CreationDate="2011-01-16T17:30:23.480" UserId="3348" Text="First off, don't cook a bird based on time if you can avoid it. The internal temperature of the meat when you put it in the oven, how accurate your oven's thermostat is, how well your oven holds heat and how often you open the door can all make significant changes to cooking time. &#xD;&#xA;&#xD;&#xA;Get a good quality instant-read thermometer or a probe thermometer (you leave the probe in the bird and there's a wire to a readout outside the oven), and learn what internal temperature gets the meat properly cooked. You can get to a rough idea of when your chicken will be ready by oven temperature and weight of the bird, but if you want to get the right doneness every time, you really need to cook by internal temperature of the meat.&#xD;&#xA;&#xD;&#xA;Justkt provided some good links for techniques on how you might get the skin the way you want it, and her recommendation of brining is a solid one (though unnecessary for a chicken in my opinion)." />
  <row Id="22782" PostHistoryTypeId="2" PostId="11113" RevisionGUID="2b2c2bba-d309-442f-b20b-0ac1ccecc050" CreationDate="2011-01-16T17:34:53.520" UserId="3348" Text="Have you ever put a quart-sized container of plain water in the spot where your soymilk froze? Perhaps that spot in your fridge is actually very cold--not cold enough to freeze milk with all its fat content (even skim as some), but enough to freeze soymilk (especially if it's settled and separated a bit)." />
  <row Id="22783" PostHistoryTypeId="5" PostId="11070" RevisionGUID="0e94c239-5169-408e-a8bb-cb880803f8d6" CreationDate="2011-01-16T19:10:35.450" UserId="201" Comment="Added details." Text="&gt; When in doubt, throw it out. (anon)&#xD;&#xA;&#xD;&#xA;12+ hours is an eternity for microbial life&amp;mdash;who need only food, water, and amicable temperatures to multiply quickly. Most guidelines suggest throwing cooked food that's been held at room temperature after 2 hours (1 hour if the ambient temperature is over 90F).&#xD;&#xA;&#xD;&#xA;Note that the risk is in both the pathogens shipped with the food, and the ones introduced by anyone handling it during and after cooking it (cross contamination is the greater risk here). **The risk after 24 hours is significant, and could result in severe infection.** Do not eat this food.&#xD;&#xA;&#xD;&#xA;You will not always get sick after eating pizza left out for 12+ hours, but when the food happens to be cross-contaminated that amount of time is enough to brew a large colony of nasties, enough time that heat will not necessarily kill the entire colony. So the times that you do get sick, you run the risk of getting *very* sick. No fun at all!&#xD;&#xA;&#xD;&#xA;Further reading:&#xD;&#xA;&#xD;&#xA;* [US food safety guidelines][1]&#xD;&#xA;* [Canadian safety guidelines][2]&#xD;&#xA;* [Wikipedia on Food Safety][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/index.asp&#xD;&#xA;  [2]: http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/interact/home-maison-eng.php&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Food_safety" />
  <row Id="22784" PostHistoryTypeId="2" PostId="11114" RevisionGUID="90b87830-17e8-431c-843c-23ca9a4bac55" CreationDate="2011-01-16T19:24:10.077" UserId="3348" Text="@aaronut is right that trussing will maintain the more cylindrical shape you want. However, I feel like he's a little misleading about surface area.&#xD;&#xA;&#xD;&#xA;A cylindrical roast actually has LESS surface area relative to the mass of the roast than a flat one. A plate will have more surface area than a ceramic cylinder of the same mass. As a consequence, the cylindrical roast means that less of the meat's mass is exposed directly to heat than for a flat one.&#xD;&#xA;&#xD;&#xA;A flat roast will cook faster in the same heat because the middle of the roast (where you're trying to hit a target temp) is closer to the outside (where the heat is). At what would be considered standard roasting temps, this means that your middle will be up to temperature before much nice crusty stuff is formed. The whole roast will be more uniform in temperature.&#xD;&#xA;&#xD;&#xA;With a cylindrical roast, on the other hand, the outside will be cooked much longer (and get crustier) before the relatively well-protected center is up to the heat you want.  The roast will also have greater thermal mass, which means it will hold heat longer after coming out of the oven. &#xD;&#xA;&#xD;&#xA;So is this good? It depends. Most people really like the great flavor that's imparted when the meat gets a nice, browned crust. To get that, you either need a lot of heat, or long exposure to heat. &#xD;&#xA;&#xD;&#xA;If you are working with high heat, you're better off with a flatter roast so the outside isn't burned before the middle is ready. This works well with leaner cuts that would get tough or dry if cooked a long time, or where you want relatively more crust than middle. Steaks are nice with a lot of crust, for example.&#xD;&#xA;&#xD;&#xA;If you are working with lower heat (which is much more forgiving, as the slower cooking means you don't have to be quite so exact getting the meat out of the heat), you want the more cylindrical roast. The low heat is going to take a while to get a crust on the outside, and the cylindrical shape extends the overall roasting time, giving plenty of time for the crust to form. This method works nicely for meats that benefit from longer slower cooking, and where you want the proportion of crust to middle to be low. A roast, where the nice pink inner part is the real draw, is ideal in this situation." />
  <row Id="22785" PostHistoryTypeId="25" PostId="11109" RevisionGUID="606890bb-435a-4bfb-b6eb-af52bd974cd8" CreationDate="2011-01-16T19:55:36.167" Comment="http://twitter.com/#!/StackCooking/status/26729298559762432" />
  <row Id="22786" PostHistoryTypeId="5" PostId="11086" RevisionGUID="ea69696c-9b3e-457f-8363-b2161e29a72d" CreationDate="2011-01-16T21:14:43.910" UserId="41" Comment="added 249 characters in body; added 1 characters in body" Text="Since ovens cook by heat radiation, you want to expose as high a proportion of the surface area as possible, which is why most roasts are vaguely cubic or cylindrical in shape.  Any part of the meat that's pressed against the pan (i.e. the bottom of the roast) isn't going to get that nice brown crust.&#xD;&#xA;&#xD;&#xA;It's also very important with slow-cooking methods that require you to put some liquid at the bottom of the vessel; obviously you want as little of the meat as possible to be *in* the water, so that most of the work is done by steam.&#xD;&#xA;&#xD;&#xA;Tying (or more accurately, **trussing**) the meat is simply how you maintain the shape in the oven.  If you don't truss it, then you'll not only end up with a very flat roast, you'll also end up with uneven cooking, and only the top will be browned since there are no &quot;sides&quot; to speak of.&#xD;&#xA;&#xD;&#xA;It's similar with chicken and other birds; you truss the legs so that the oven has a chance to crisp them up on all sides, not just the top." />
  <row Id="22787" PostHistoryTypeId="6" PostId="11104" RevisionGUID="8cc410be-81e2-4f80-9099-f59bb075bb5c" CreationDate="2011-01-16T21:20:10.503" UserId="41" Comment="edited tags" Text="&lt;fish&gt;&lt;seafood&gt;&lt;marinade&gt;&lt;lemon&gt;&lt;ceviche&gt;" />
  <row Id="22788" PostHistoryTypeId="6" PostId="11109" RevisionGUID="de12d6e5-c2fd-43e8-b752-7bc1ef6c6ac5" CreationDate="2011-01-16T21:20:38.553" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;bbq&gt;" />
  <row Id="22789" PostHistoryTypeId="2" PostId="11115" RevisionGUID="eb83d739-e4ab-448a-9c7d-1500aad927a1" CreationDate="2011-01-16T21:37:13.223" UserId="4287" Text="I am a cooking dummy and I hate bitter cucumbers. :) Help! " />
  <row Id="22790" PostHistoryTypeId="1" PostId="11115" RevisionGUID="eb83d739-e4ab-448a-9c7d-1500aad927a1" CreationDate="2011-01-16T21:37:13.223" UserId="4287" Text="How to prevent cucumbers from tasting bitter?" />
  <row Id="22791" PostHistoryTypeId="3" PostId="11115" RevisionGUID="eb83d739-e4ab-448a-9c7d-1500aad927a1" CreationDate="2011-01-16T21:37:13.223" UserId="4287" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;cucumbers&gt;" />
  <row Id="22792" PostHistoryTypeId="2" PostId="11116" RevisionGUID="32148b36-1858-440e-80a4-14751794f8b0" CreationDate="2011-01-16T22:14:43.117" UserId="1081" Text="I have owned a number of really lovely knives, but I hardly ever want to use anything other than my Furi-FX.  Super balance, rock-solid grip when cutting due to the tapered design giving beautiful control...really would recommend then to anyone." />
  <row Id="22793" PostHistoryTypeId="2" PostId="11117" RevisionGUID="164bf50c-a60c-417d-bc2c-3f0273f2f1fe" CreationDate="2011-01-16T22:49:27.727" UserId="1672" Text="The biggest thing you can do is peel it. If a cucumber's bitter, it's much more in the peel than in the flesh. It's also usually more bitter at the stem end, so you might want to start from the other end, and possibly ultimately discard an inch from the stem end if it really is too bitter for you. Unless you're unusually sensitive to the bitterness, that ought to cover it.&#xD;&#xA;&#xD;&#xA;Bitterness is also fairly variable from cucumber to cucumber, so it's possible that you could shop for less bitter ones - maybe a different variety - or buy them only during more favorable seasons." />
  <row Id="22794" PostHistoryTypeId="2" PostId="11118" RevisionGUID="bd13f4a1-bafb-4953-96ec-290ee1d38645" CreationDate="2011-01-16T22:56:22.650" UserId="1672" Text="Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - but I often want something more mild.&#xD;&#xA;&#xD;&#xA;Unfortunately, queso fresco is not quite so common in stores away from Texas. Are there any common similar cheeses that are more widely available? The best my searches have come up with is &quot;mild feta&quot;, but I'm hoping for something a bit better, since in my experience it can be a bit hard to identify mild enough feta in the store, and it's also more commonly sold already crumbled and more expensive." />
  <row Id="22795" PostHistoryTypeId="1" PostId="11118" RevisionGUID="bd13f4a1-bafb-4953-96ec-290ee1d38645" CreationDate="2011-01-16T22:56:22.650" UserId="1672" Text="Cheeses similar to queso fresco" />
  <row Id="22796" PostHistoryTypeId="3" PostId="11118" RevisionGUID="bd13f4a1-bafb-4953-96ec-290ee1d38645" CreationDate="2011-01-16T22:56:22.650" UserId="1672" Text="&lt;substitutions&gt;&lt;cheese&gt;" />
  <row Id="22797" PostHistoryTypeId="2" PostId="11119" RevisionGUID="d463c437-2973-4822-9083-66ef2a42d6a9" CreationDate="2011-01-16T23:34:17.653" UserId="2832" Text="Like anything else, barbecue and grilling are all about the right tool for the right job.  That means using the right amount of heat, and the right type of heat for what you are cooking.&#xD;&#xA;&#xD;&#xA;For example:&#xD;&#xA;&#xD;&#xA;Steaks, chops, and boneless chicken can be cooked over direct, medium-high to high heat.  Pound out your chicken pieces so they are of even thickness (and therefore will cook evenly).  Even if you are cooking over direct heat, it is also best to have a zone of low, indirect heat in your cooking area.  You can move your meat to that zone to finish, or if it is cooking too quickly.  This brings up another key point -- if you are cooking hot and fast, keep a close eye on it!  At high heat over a grill, the difference between tender and juicy and shoe leather-like can be a one-minute flare-up.  You want to be there in case you need to address a grill that is running too hot or flaming up (keep some salt on hand to suppress fires).&#xD;&#xA;&#xD;&#xA;Fish filets are very gentle (not including tuna steaks in this discussion), so they need to be handled gently.  Get yourself a grilling plank to protect your fish from the harsh radiant heat from your grill.  A quick Google search will bring up plenty of resources on how to use it.&#xD;&#xA;&#xD;&#xA;Chicken (or other poultry) on the bone is best cooked with indirect heat.  Given the heterogeneity of thicknesses and materials in, for example, a chicken thigh, you want to apply ambient heat over a longer period of time.&#xD;&#xA;&#xD;&#xA;Finally, there are the barbecue meats -- ribs, brisket, pork shoulder, chuck roasts.  These need to be cooked slowly on indirect heat at low temperatures (around 225-300 degrees Fahrenheit).  The exception here is baby back ribs, which can be cooked over direct heat, so long as you keep the level of heat fairly low, and flip them frequently.  All these meats have lots of connective tissues and fats that need to be rendered to achieve tenderness.  As a result, you need to get the meats up to much higher internal temperatures, when compared to steaks, chops, chicken, and fish.&#xD;&#xA;&#xD;&#xA;So be mindful of your tools with regards to what you are cooking, and beware the compulsion to overcook your meat.  Keep those things in mind, and you should be fine.&#xD;&#xA;&#xD;&#xA;If you want some good resources, check out these websites that I frequent:&#xD;&#xA;&#xD;&#xA; - The Virtual Weber Bulletin Board: [http://tvwbb.com][1]  &#xD;&#xA; - BBQ Brethren: [http://bbq-brethren.com][2]&#xD;&#xA;&#xD;&#xA;Both sites are forum-driven, and you'll find loads of recipes and helpful folks (particularly in the former site).&#xD;&#xA;&#xD;&#xA;Good luck, and happy cooking!&#xD;&#xA;&#xD;&#xA;[1]: http://tvwbb.com&#xD;&#xA;[2]: http://bbq-brethren.com" />
  <row Id="22798" PostHistoryTypeId="2" PostId="11120" RevisionGUID="0ca4d09b-205e-4d87-86ba-baa6e02d6ca9" CreationDate="2011-01-16T23:38:23.107" UserId="1393" Text="Ah, I just read the answer to this in &lt;a href=&quot;http://amzn.to/ig6AKp&quot;&gt;The Fat Duck Cookbook&lt;/a&gt;. Foams collapse when the water drains out of the bubbles. Ingredients like gums that thicken water slow this, and those that thin water, like alcohol speed it up. Adding the alcohol just before serving (with just a bit more whipping) can help. You could also try adding say 1/8 teaspoon of xanthan gum dissolved in the cream to stabilize it a bit. " />
  <row Id="22799" PostHistoryTypeId="2" PostId="11121" RevisionGUID="93a383e6-150c-47ee-8dbd-95128b74b2ce" CreationDate="2011-01-16T23:45:34.567" UserId="2832" Text="I can't top the foil pack for a meal, but if you're looking for a good dessert, try this:  core out an apple, fill it with butter, sugar, and cinnamon, put the top of the apple back on it, wrap it in foil, and toss it in the fire.  In about 10 minutes (give or take, depending on the temp of your fire), you will have a delicious baked apple.&#xD;&#xA;&#xD;&#xA;If you want to get a little more advanced with your cooking, or you want to see some illustrations of how to cook outdoors, pick yourself up a copy of the Boy Scout Handbook.  The recipes and cooking methods were designed to be done by kids aged 11-18, and they're certainly battle-tested." />
  <row Id="22800" PostHistoryTypeId="2" PostId="11122" RevisionGUID="7b9a7b92-6680-4fd6-a02d-e264a3125c48" CreationDate="2011-01-17T01:24:20.717" UserId="4239" Text="I'm a sucker for Tilapia, seems to work out quite well" />
  <row Id="22801" PostHistoryTypeId="2" PostId="11123" RevisionGUID="c7ed966e-12dc-44b8-83cc-68e30d4d13ca" CreationDate="2011-01-17T01:39:33.357" UserId="3479" Text="Dry ricotta or even dry cottage cheese are similar.  If you have access to an Indian grocery, paneer is a somewhat comparable choice." />
  <row Id="22802" PostHistoryTypeId="2" PostId="11124" RevisionGUID="c4c59f53-ac28-446b-85be-0890392c56f1" CreationDate="2011-01-17T01:54:49.103" UserId="3169" Text="Tuna, Shrimp, Squid, Mackerel, etc. should all be available in your area to some degree.  Any of them would be great ingredients.  " />
  <row Id="22803" PostHistoryTypeId="25" PostId="11118" RevisionGUID="7d00a0e3-7977-4a80-8bc1-ee039224eb11" CreationDate="2011-01-17T01:55:35.887" Comment="http://twitter.com/#!/StackCooking/status/26819894456619008" />
  <row Id="22804" PostHistoryTypeId="2" PostId="11125" RevisionGUID="a6f281f3-e346-43b0-af72-1267b80de481" CreationDate="2011-01-17T04:04:52.063" UserId="438" Text="So I have now successfully repeated a bread recipe twice.  Both times it came out with a very tight grain and very spongy.  The bread itself squishes easily and bounces back.  I would like to make it more firm (so that it puts up with things like spreading cream cheese or butter more readily).  The recipe I am using is pretty much flour, water and yeast (and a little salt).  It calls for three rising periods with two punch downs in between -- after the initial ten minute knead.  Is there something I can change in the way I knead?  Something I can change in the recipe?  How do I get less of a spongy texture and more of a chewy or firm one?" />
  <row Id="22805" PostHistoryTypeId="1" PostId="11125" RevisionGUID="a6f281f3-e346-43b0-af72-1267b80de481" CreationDate="2011-01-17T04:04:52.063" UserId="438" Text="How do I make bread more firm?" />
  <row Id="22806" PostHistoryTypeId="3" PostId="11125" RevisionGUID="a6f281f3-e346-43b0-af72-1267b80de481" CreationDate="2011-01-17T04:04:52.063" UserId="438" Text="&lt;bread&gt;" />
  <row Id="22807" PostHistoryTypeId="5" PostId="11125" RevisionGUID="ff906fa4-a512-4098-b61c-b55a432a1fbf" CreationDate="2011-01-17T04:11:40.373" UserId="41" Comment="added 4 characters in body; edited tags" Text="So I have now successfully repeated a bread recipe twice.  Both times it came out with a very tight grain and very spongy.  The bread itself squishes easily and bounces back.  I would like to make it more firm (so that it puts up with things like spreading cream cheese or butter more readily).&#xD;&#xA;&#xD;&#xA;The recipe I am using is pretty much flour, water and yeast (and a little salt).  It calls for three rising periods with two punch downs in between -- after the initial ten minute knead.&#xD;&#xA;&#xD;&#xA;Is there something I can change in the way I knead?  Something I can change in the recipe?  How do I get less of a spongy texture and more of a chewy or firm one?" />
  <row Id="22808" PostHistoryTypeId="6" PostId="11125" RevisionGUID="ff906fa4-a512-4098-b61c-b55a432a1fbf" CreationDate="2011-01-17T04:11:40.373" UserId="41" Comment="added 4 characters in body; edited tags" Text="&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="22809" PostHistoryTypeId="25" PostId="11125" RevisionGUID="eb52f683-fb16-45ab-8ebd-d95bb2b24467" CreationDate="2011-01-17T04:55:37.107" Comment="http://twitter.com/#!/StackCooking/status/26865197943623680" />
  <row Id="22810" PostHistoryTypeId="2" PostId="11126" RevisionGUID="46019981-1937-43d0-804b-5de9aa5518dc" CreationDate="2011-01-17T05:04:59.247" UserId="1393" Text="The first thing I would change is the final rising period before putting it in the oven. Cut that in half, so it doesn't have as much time to expand, and that should give you a denser loaf. You could also try substituting 25-50% whole wheat flour, which will both make it denser and more nutritious. " />
  <row Id="22811" PostHistoryTypeId="2" PostId="11127" RevisionGUID="51fff5bc-5bd4-447d-a844-4d13cf15cb1a" CreationDate="2011-01-17T05:31:20.093" UserId="4203" Text="I often want to buy more than a meals-worth of fast-food (or other food you buy hot) to save multiple trips, but the reduction in taste that comes from reheating it makes me not want to.&#xD;&#xA;&#xD;&#xA;What can I do to reheat food in the microwave and have it taste more like it did originally?" />
  <row Id="22812" PostHistoryTypeId="1" PostId="11127" RevisionGUID="51fff5bc-5bd4-447d-a844-4d13cf15cb1a" CreationDate="2011-01-17T05:31:20.093" UserId="4203" Text="Tips for reheating food in the microwave" />
  <row Id="22813" PostHistoryTypeId="3" PostId="11127" RevisionGUID="51fff5bc-5bd4-447d-a844-4d13cf15cb1a" CreationDate="2011-01-17T05:31:20.093" UserId="4203" Text="&lt;microwave&gt;&lt;reheating&gt;" />
  <row Id="22814" PostHistoryTypeId="2" PostId="11128" RevisionGUID="ca04fab0-b543-467e-90b8-ca12d61905d5" CreationDate="2011-01-17T07:00:30.913" UserId="1236" Text="The best advice I can give is that you're not going to want to use full power very often.  I find that food tastes much better if you cook it for longer at 60 or 70% power then if you blast it quickly at 100%.  This is especially true for proteins like chicken.  I guess this allows for slightly slower, more even heating without destroying *all* the water in the food.  The extra minute or two of time is worth the huge difference in the final texture.&#xD;&#xA;&#xD;&#xA;I find that pretty much any vegetable or rice-based dish will reheat &quot;ok&quot; in the microwave, because of the nature of the microwave itself, which works very well for steaming.  When reheating stuff like this, throw a tsp or Tbsp of water in the container, and place a lid on it (but do not seal the lid, you want it vented slightly).  Again, stick with less than full-power.&#xD;&#xA;&#xD;&#xA;I know someone who swears by boiling a glass of water in the microwave first to fill it with moist, warm air.  Supposedly it helps with evenness and faster cooking, and reduces drying out the food; I don't know if I buy it but thought I'd mention it so you and the community can comment/decide.  I understand the idea, but feel like you'd lose so much of that just opening the door to swap the water for your food.  If you do go this route, it's very important that you understand [superheating water][1], which is dangerous.  Don't try to boil water in the microwave without reading that link.&#xD;&#xA;&#xD;&#xA;If you're adventurous, there's a line of [Corningware Microwave Browning][2] products (scroll about halfway down the page where it mentions browning) - I was given one a half a year ago and was surprised at how well it works.  There's a lining of microwave-safe metal (I believe tin oxide) inside the bottom of the casserole/skillet, and you heat the casserole by itself for a minute or two first which gets that blazing hot.  When you drop food on it, it actually sizzles, so now you're using a combination of normal microwave cooking and direct, skillet-like heat.  I've had a lot of good luck reheating things like pork chops and keeping/adding a crust to them.&#xD;&#xA;&#xD;&#xA;Also, there's a [book][3], *Microwave Cooking For One*, and an accompanying [website][4], that are both supposed to be really useful.  I don't own the book but have heard from friends who do own it that you can learn a lot about general microwave use from it - even if you don't plan on cooking from &quot;scratch&quot; and are just reheating leftovers.  &#xD;&#xA;&#xD;&#xA;All that said, I completely agree with Jefromi's comment.  90% of the food I reheat is reheated in the **toaster oven**, either preheated like a regular oven, or under the broiler depending on what the food is.  You might take an extra 5 or even 15 minutes to reheat this way, but the difference is unbelievable, and the convenience is still the same - I just put whatever I want to reheat into a casserole dish and throw it in, sometimes covered, sometimes not.  So, cleanup still only involves one dish, and you can eat directly out of it (though it will be very hot, so be careful!) Once you get into the habit of using the toaster oven, you'll find a way to make up for the small amount of extra time - for example I often I empty the drainboard while it preheats, and wash dishes or something similar while the food heats up.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.snopes.com/science/microwave.asp&#xD;&#xA;  [2]: http://www.microwavecookingforone.com/Equipment.html&#xD;&#xA;  [3]: http://www.amazon.com/Microwave-Cooking-Todays-Living-Marie/dp/1565546660/ref=sr_1_1?ie=UTF8&amp;qid=1295247546&amp;sr=8-1&#xD;&#xA;  [4]: http://www.microwavecookingforone.com/" />
  <row Id="22815" PostHistoryTypeId="25" PostId="11127" RevisionGUID="cca0d797-43f6-446f-a9ff-2cb80e17c892" CreationDate="2011-01-17T07:55:36.920" Comment="http://twitter.com/#!/StackCooking/status/26910495709593600" />
  <row Id="22816" PostHistoryTypeId="2" PostId="11129" RevisionGUID="e20fa772-76e5-4078-a639-4c8a44c0fd00" CreationDate="2011-01-17T09:49:17.357" UserId="3680" Text="This weekend I discovered a [Römertopf][1] in my kitchen :) (I think it was a wedding present!)&#xD;&#xA;&#xD;&#xA;I know almost nothing about it, apparently it could be a good alternative for roasting meat without it drying out.&#xD;&#xA;&#xD;&#xA;Here's a photo:&#xD;&#xA;&#xD;&#xA;![alt text][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.romertopfonline.com/&#xD;&#xA;  [2]: http://i.stack.imgur.com/3vL8S.jpg" />
  <row Id="22817" PostHistoryTypeId="2" PostId="11130" RevisionGUID="129caa02-8d56-4e8f-859d-ce571ba34c87" CreationDate="2011-01-17T10:34:22.810" UserId="4301" Text="[I'm an amateur that experiments.]&#xD;&#xA;&#xD;&#xA;I recently realized I like chicken wrapped in tin foil after using salt, pepper and oregano on it, in 250C for up to 2 hours.&#xD;&#xA;&#xD;&#xA;Also, I used sliced lemon on parts of it [during cooking].&#xD;&#xA;&#xD;&#xA;However, I wonder if any other spices would be suitable and if any other wrapping would be better.&#xD;&#xA;&#xD;&#xA;I heard the roumor that tin foil is unhealthy compared to cooking paper but I don't know if it's correct." />
  <row Id="22818" PostHistoryTypeId="1" PostId="11130" RevisionGUID="129caa02-8d56-4e8f-859d-ce571ba34c87" CreationDate="2011-01-17T10:34:22.810" UserId="4301" Text="Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?" />
  <row Id="22819" PostHistoryTypeId="3" PostId="11130" RevisionGUID="129caa02-8d56-4e8f-859d-ce571ba34c87" CreationDate="2011-01-17T10:34:22.810" UserId="4301" Text="&lt;chicken&gt;&lt;oven&gt;&lt;spices&gt;&lt;foil-cooking&gt;" />
  <row Id="22820" PostHistoryTypeId="25" PostId="11087" RevisionGUID="cd039603-e833-4d9a-990c-845e67548497" CreationDate="2011-01-17T10:55:36.893" Comment="http://twitter.com/#!/StackCooking/status/26955794066968576" />
  <row Id="22821" PostHistoryTypeId="2" PostId="11131" RevisionGUID="c5194022-9d40-4603-8bc2-8a182e632f3c" CreationDate="2011-01-17T12:42:24.637" UserId="4302" Text="I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin.&#xD;&#xA;&#xD;&#xA;The problem is that the end result is basically just a fruit-flavoured jelly (Jell-O?), rather than the more chewy gummy-bears (Haribo) style of jelly confectionery.&#xD;&#xA;&#xD;&#xA;Can anyone suggest what I need to do to make them less _springy_ and more _chewy_.  It's all difficult to articulate!&#xD;&#xA;&#xD;&#xA;Here's what I used for the first test-batch:&#xD;&#xA;&#xD;&#xA;- 12 tbsp sugar&#xD;&#xA;- 1&lt;sup&gt;2&lt;/sup&gt;/&lt;sub&gt;3&lt;/sub&gt; cup fruit juice&#xD;&#xA;- 8 tbsp Golden Syrup&#xD;&#xA;- 8 tbsp gelatin&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. soften the gelatin in &lt;sup&gt;1&lt;/sup&gt;/&lt;sub&gt;2&lt;/sub&gt; cup of cold water.&#xD;&#xA;1. place sugar, syrup and the juice in a pan and gently heat until sugar dissolves.&#xD;&#xA;1. Stir in the gelatin and stir until dissolved.&#xD;&#xA;1. Pour into moulds and wait until set.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="22822" PostHistoryTypeId="1" PostId="11131" RevisionGUID="c5194022-9d40-4603-8bc2-8a182e632f3c" CreationDate="2011-01-17T12:42:24.637" UserId="4302" Text="Problem with gummy-bears being too much like jelly" />
  <row Id="22823" PostHistoryTypeId="3" PostId="11131" RevisionGUID="c5194022-9d40-4603-8bc2-8a182e632f3c" CreationDate="2011-01-17T12:42:24.637" UserId="4302" Text="&lt;candy&gt;" />
  <row Id="22824" PostHistoryTypeId="2" PostId="11132" RevisionGUID="ccb2db7b-4930-460d-ad35-b602626ee4c5" CreationDate="2011-01-17T13:04:14.893" UserId="304" Text="Take a second pot so that you can cook potatoes, rice, or pasta. Typically you can make a pieces-of-meat in sauce in the dutch oven, then take it off the fire and put a towel on it to keep it warm for half an hour while you cook the carbs. This gives everyone more control of the carbs-to-sauce ratio (different kids will have different preferences) while letting you cook a larger total volume of food than the dutch oven will hold. (I've done week-plus camping trips by canoe with 4 adults and 6 children, and one pot doesn't hold enough food for everyone.) Pieces-of-meat-in-sauce might mean chicken stew, beef stew, chili, curry chicken (I add dried apricots, chopped up, into curry sauce), spaghetti sauce, etc etc. If you have a cooler than I guess you can use actual raw meat like you would at home. By canoe we use home-dehydrated meat, but we bring fresh onions and other veg that keep well.&#xD;&#xA;&#xD;&#xA;You can also bring grocery-store dried food such as pasta-in-a-cheese-sauce or potatoes-gratin (much cheaper than from a camping store) and then add cubes of ham and other vegetables to make it more of a meal.&#xD;&#xA;&#xD;&#xA;I also make both pizza and english muffins while canoe camping. If you have a car and a cooler, then bring lots of bagels or muffins along with cheese, peanut butter, and firm lunch meat (unsliced) like summer sausage or salami. That should &quot;fill the holes&quot; between meals." />
  <row Id="22825" PostHistoryTypeId="2" PostId="11133" RevisionGUID="53837199-7a9f-4340-8e59-d57738bd16b1" CreationDate="2011-01-17T13:40:43.333" UserId="2001" Text="I buy at the farmer's market from a gentleman that I know grows his well and they are always sweet- peel or no peel.&#xD;&#xA;&#xD;&#xA;He told me that bitterness in cucumbers is primarily a factor of how they were grown. Cucumbers with a consistent watering schedule will be sweeter than those that are grown with less attention.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22826" PostHistoryTypeId="2" PostId="11134" RevisionGUID="31ff371b-b513-4783-92b5-65ac04c37cb2" CreationDate="2011-01-17T13:41:22.100" UserId="42" Text="Foodsubs.com has a [nice list of types of cheese][1], including possible substitues.&#xD;&#xA;&#xD;&#xA;For [queso fresco it suggests][2]:&#xD;&#xA;&#xD;&#xA;&gt; Substitutes:  Mix equal parts cottage&#xD;&#xA;&gt; cheese and feta cheese OR farmer&#xD;&#xA;&gt; cheese OR cotija cheese OR feta cheese&#xD;&#xA;&gt; (similar texture but saltier) OR queso&#xD;&#xA;&gt; anejo OR mild goat cheese OR paneer OR&#xD;&#xA;&gt; ricotta cheese OR jack cheese&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Cheese.html&#xD;&#xA;  [2]: http://www.foodsubs.com/Chefresh.html#queso%20fresco" />
  <row Id="22827" PostHistoryTypeId="2" PostId="11135" RevisionGUID="463d2642-aeaf-4b94-a5b3-c8746ffceb80" CreationDate="2011-01-17T13:41:46.890" UserId="2001" Text="I use paneer and queso fresco interchangeably. They are produced using pretty much the same technique.&#xD;&#xA;&#xD;&#xA;It is also really easy to make it yourself.&#xD;&#xA;http://cooking.stackexchange.com/questions/2958/how-do-you-make-paneer" />
  <row Id="22828" PostHistoryTypeId="25" PostId="11131" RevisionGUID="262920fc-6fad-404e-9c40-df5e36b7a6f5" CreationDate="2011-01-17T13:55:37.347" Comment="http://twitter.com/#!/StackCooking/status/27001094366306304" />
  <row Id="22829" PostHistoryTypeId="2" PostId="11136" RevisionGUID="3150316d-7442-4ec2-88ec-739e9c9f59b6" CreationDate="2011-01-17T14:13:00.873" UserId="4214" Text="I have never encountered a bitter cucumber. Or maybe I just like the bitterness they have -- I bemoan the selective breeding of brussels sprouts to remove bitterness, after all.&#xD;&#xA;&#xD;&#xA;Something that works for courgettes, though, is to slice them, salt them, and allow them to stand for 20 mins or so. The salt will draw out the bitter juice. Rinse away the salty water before cooking. This is probably no use if you want to eat the cucumber raw, as it will ruin any crispness the cucumber has." />
  <row Id="22830" PostHistoryTypeId="2" PostId="11137" RevisionGUID="c4398828-12fd-40d8-9a34-1d6b0912fac1" CreationDate="2011-01-17T14:50:45.617" UserId="67" Text="I seem to recall the boy scout handbook having a cooking section, which might be worth consulting.&#xD;&#xA;&#xD;&#xA;There's a few considerations when you're camping:&#xD;&#xA;&#xD;&#xA;1. Is it stationary or backpacking?  (I'm guessing stationary, or you wouldn't be bringing cast iron)&#xD;&#xA;2. Will you have re-supply, or is it bring everything up front?&#xD;&#xA;3. How long will you be camping?&#xD;&#xA;&#xD;&#xA;The problem is, most meats are heavy, and perishable.  You either have to go with cured meats (beef jerky, summer saussage, dry salami), or with stuff that's been hard frozen, and kept in a cooler on top of ice (which does *not* work when backpacking ... unless you're backpacking in winter, but even then, gets a bit dicey)&#xD;&#xA;&#xD;&#xA;Plan on plenty of starches; you'll want the carbs if you're doing lots of activities.  For stationary camping, you can just scrub some potatoes (or as you're being healthy, sweet potatoes), wrap 'em in foil, and put them in a cooler section of the fire (or if tightly wrapped, bury, then put coals on top, and leave for a couple of hours, but you don't have good control to check on them, etc.).&#xD;&#xA;&#xD;&#xA;Pasta's a good staple, but it's either messy when eating from a plate in your lap (long strands) or doesn't pack well for backpacking (too much void air space).  The solution is orzo -- small, rice-grain shaped pasta.  Rice packs well, too, but takes longer to cook, which means needing more fuel.  I also know ultra-light backpackers who pack ramen; it's actually pre-cooked, and you can eat it like a cracker without boiling it first.&#xD;&#xA;&#xD;&#xA;To keep it healthy, when I used to do longer trips, we'd do a lot of soups -- there'd normally be places to get water, and it'd help to cover up the taste of the iodine tablets  (this was before the reverse osmosis filters and sterilization pens were common).&#xD;&#xA;&#xD;&#xA;We'd typically plan for the first night to be made from fresh food, that we kept well chilled; day two (and maybe day 3 in winter) were from stuff that was frozen hard before leaving; later days were summer sausage, beef jerkey and the like.&#xD;&#xA;&#xD;&#xA;So anyway, the 'healthy' foods:&#xD;&#xA;&#xD;&#xA;* baked sweet potatoes (in foil, in the fire)&#xD;&#xA;* arroz con pollo (chicken &amp; rice ... don't use orzo for this one, as you need the longer cooking time for the chicken, particularly if it's been frozen)&#xD;&#xA;* orzo with vegetables (dice them up then either toss them in to boil with the pasta in the last few minutes), toss with a little oil (we always just brought tub margarine; more versatile) and maybe add some diced summer sausage.  (if you render it first, you might not need extra oil)&#xD;&#xA;&#xD;&#xA;As you're stationary camping, I'm also a fan of taking eggs -- if you can keep them cool, they'll last for a week.  If it's winter, they'll freeze, though, and frozen eggs creep me out (it's hard to explain ... they go kinda seni-opaque, and um ... I don't want to talk about it) .. but you'd probably want to bring a griddle for that.  I'm a fan of griddles or really large skillets for camping (my brother has one that's about 18&quot; across) ... it make pancakes, french toast, eggs, etc. possible.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22831" PostHistoryTypeId="2" PostId="11138" RevisionGUID="461c014c-3e49-48ed-8373-f9218e5ee75f" CreationDate="2011-01-17T15:07:56.333" UserId="67" Text="It depends on what you mean by 'mild' ... Ricotta salata, a firmer version of ricotta, isn't too sharp, but it's quite salty.&#xD;&#xA;&#xD;&#xA;Unfortunately, in my area, it's sold even fewer places than queso fresco, but if you're in an area with a large Italian population, it might not be.&#xD;&#xA;&#xD;&#xA;You might also strain and press your standard ricotta to make it a little firmer." />
  <row Id="22832" PostHistoryTypeId="2" PostId="11139" RevisionGUID="d3af6539-1c4d-44b3-8cad-d5665b132af9" CreationDate="2011-01-17T15:16:58.947" UserId="67" Text="If you're worried about the aluminum foil, you can always just use a covered casserole dish ... it might not hold *all* of the steam in, though.  (there are methods, like mixing a pough of flour and water, then using that to seal the lid on the pot).&#xD;&#xA;&#xD;&#xA;Also, if you're worried, I'd just consider not using acids, like lemon; aluminum pots and pans react to acids, and I'd only assume aluminum foil would to.&#xD;&#xA;&#xD;&#xA;You could also switch to parchment paper, which is the original for cooking 'en papillote' (in paper).&#xD;&#xA;&#xD;&#xA;But 'better' is subjective -- easier to clean up (aluminum foil wins, I think), cheap (maybe the casserole dish, as it's reusable), more impressive (probably the parchment paper).&#xD;&#xA;&#xD;&#xA;As for spicing ... search for 'chicken en papillote' on any internet serch engine and you'll find lots of recipes.&#xD;&#xA;" />
  <row Id="22833" PostHistoryTypeId="2" PostId="11140" RevisionGUID="ad8f091e-e556-44d3-b7ce-1d831a5fb446" CreationDate="2011-01-17T15:24:06.800" UserId="3779" Text="Changing the gelling agent could help as justkt suggested. I suspect, however, that your problem is the temperature of the sugar. The recipe I have (from *Chocolate and Confections*, but I haven't actually tried this recipe) suggests heating the sugars to 275 F and then cooling to 242 F before adding the gelatin.&#xD;&#xA;&#xD;&#xA;Since you are using juice and not a pre-made flavoring (+1 for that by the way), you might want to reduce the juice by about 50% in advance (cook it until it is half of its original weight and then let it cool again) and add it after the sugar has been cooked." />
  <row Id="22834" PostHistoryTypeId="2" PostId="11141" RevisionGUID="132e930d-54f2-46e2-b3c7-b20fd6586977" CreationDate="2011-01-17T15:32:32.240" UserId="3963" Text="Chilling them in the fridge seems to help." />
  <row Id="22836" PostHistoryTypeId="25" PostId="11130" RevisionGUID="fb5ea0b7-e667-4536-a7f4-af0648c690aa" CreationDate="2011-01-17T16:55:37.583" Comment="http://twitter.com/#!/StackCooking/status/27046394007130112" />
  <row Id="22837" PostHistoryTypeId="2" PostId="11142" RevisionGUID="0fd34188-ce4c-40d8-a603-26a6629baef0" CreationDate="2011-01-17T17:25:40.343" UserId="41" Text="Be careful of substituting agar or any other &quot;firm&quot; gelling agent; you're likely to end up something closer to Turkish Delight and agar in particular has the property of syneresis (meaning that your gummy candies will dry up fast).&#xD;&#xA;&#xD;&#xA;I can think of a few things that would alter the consistency of a gelatin candy/dessert:&#xD;&#xA;&#xD;&#xA;  * First, it is very important to let the gelatin **bloom**.  When it says to &quot;soften&quot; it in cold water, you need to let it sit there for a good 5 minutes or so until it has absorbed plenty of water and you can actually see a gel forming.  **Don't** stir it at this point!&#xD;&#xA;&#xD;&#xA;  * All gelatins are not created equal; you need to look at the **bloom strength**.  I think the most common kind in supermarkets is Knox, which has a bloom strength of 225 and is usually what most gelatin recipes calls for.  &quot;Platinum&quot; gelatin (normally sold in sheets) goes up to 260, &quot;Gold&quot; is generally around 200, &quot;Silver&quot; is 160, and &quot;Bronze&quot; can be as low as 125 - practically useless for this.  If you managed to find powdered gelatin with a bloom strength of under 200, you would need to increase the quantity or else end up with jelly.&#xD;&#xA;&#xD;&#xA;  * Although gelatin does not require *particularly* high temperatures to hydrate, you do need to heat the solution to at least 50° C before you set it.  If you don't do this, it won't dissolve properly.&#xD;&#xA;&#xD;&#xA;  * When using powdered gelatin, you're normally supposed to bloom and dissolve it in the same liquid.  The recipe you have seems to call for chucking the bloomed gelatin directly into your syrup; this may be deliberate in order to produce some effect I'm not familiar with, but it sounds like an oversight to me.  Instead I would heat the gelatin/water solution up to 50° C after blooming (as described above) and *then* add that to the syrup.&#xD;&#xA;&#xD;&#xA;  * Finally, as Computerish says, make sure you're heating the syrup solution enough to get all the sugar dissolved, and you might even need to reduce it a little (let it simmer).  The more you reduce it, the more viscous the syrup itself will become (at the extreme end turning into pure caramelized sugar, which is rock-hard).  So if you're absolutely sure that you are using the gelatin correctly, this would be the next line to pursue.  If the syrup is actually *syrupy* at room temperature then it should form great chewy gummies, but if it's *watery* then you're more likely to end up with Jell-O." />
  <row Id="22838" PostHistoryTypeId="6" PostId="386" RevisionGUID="44ca1f42-4311-485a-a2f6-dd241f09c534" CreationDate="2011-01-17T17:26:19.557" UserId="1685" Comment="edited tags" Text="&lt;storage-method&gt;&lt;freezing&gt;&lt;food-preservation&gt;&lt;stock&gt;" />
  <row Id="22839" PostHistoryTypeId="2" PostId="11143" RevisionGUID="d675f803-59aa-4210-8585-923d5a594732" CreationDate="2011-01-17T18:20:42.783" UserId="1685" Text="I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well.  In what kinds of preparations could I use stock instead of water?  Could I use a 1-1 substitution?  (I've got a ton of turkey stock in the freezer, and I'm looking for ways to use it.)" />
  <row Id="22840" PostHistoryTypeId="1" PostId="11143" RevisionGUID="d675f803-59aa-4210-8585-923d5a594732" CreationDate="2011-01-17T18:20:42.783" UserId="1685" Text="In what kind of recipes can I substitute stock for water?" />
  <row Id="22841" PostHistoryTypeId="3" PostId="11143" RevisionGUID="d675f803-59aa-4210-8585-923d5a594732" CreationDate="2011-01-17T18:20:42.783" UserId="1685" Text="&lt;substitutions&gt;&lt;stock&gt;" />
  <row Id="22842" PostHistoryTypeId="2" PostId="11144" RevisionGUID="e51c2056-3c0e-4925-bf14-ecb45363a710" CreationDate="2011-01-17T18:51:16.543" UserDisplayName="ghb" Text="I was wondering ppls thoughts regarding the best sources on the internet for recipes/preparation instructions. &#xD;&#xA;*.Com sites seem too glib and trendy, or otherwise not very useful. I don't need the latest creative interpretation of flavor or cultural fusion, but old time tried and true stuff that was good enough not to change. &#xD;&#xA;Usenet or NNTP news groups were long my favorite source for all information, and then came Webcrawler (I think that was the name) and http provided me with new haunts. Unfortunately E-Commerce came and spammed the net with sales pitches and pop-ups...So, for those who remember the net when it was perhaps more relevant, any tips? Good IRC #chans? Currently perusing google.groups news archives, just wondering if there was an inside track. Thank you GH. " />
  <row Id="22843" PostHistoryTypeId="1" PostId="11144" RevisionGUID="e51c2056-3c0e-4925-bf14-ecb45363a710" CreationDate="2011-01-17T18:51:16.543" UserDisplayName="ghb" Text="Best Recipe Sources" />
  <row Id="22844" PostHistoryTypeId="3" PostId="11144" RevisionGUID="e51c2056-3c0e-4925-bf14-ecb45363a710" CreationDate="2011-01-17T18:51:16.543" UserDisplayName="ghb" Text="&lt;baking&gt;&lt;cooking-techniques&gt;&lt;resources&gt;" />
  <row Id="22845" PostHistoryTypeId="2" PostId="11145" RevisionGUID="eadcc8f2-97bd-4d51-91c4-314711318f3f" CreationDate="2011-01-17T18:52:29.627" UserId="41" Text="Any recipe where the water is part of a sauce or is expected to be absorbed (including rice, couscous, and yes, pasta too), you can use stock instead to increase the deliciousness.  If you have an opportunity to add flavour, why waste it?&#xD;&#xA;&#xD;&#xA;Of course, there are some caveats to consider when making the substitution:&#xD;&#xA;&#xD;&#xA;  * Stock is going to contain a certain amount of gelatin (how much depends on how the stock is made).  This is often a good thing, leading to a richer mouth-feel, but if the thickening effect would be detrimental to your recipe, then don't use stock.&#xD;&#xA;&#xD;&#xA;  * Stock *can* clash with other flavours, although less often than you'd expect, since it's effectively a mega-dose of umami.  In particular I'd probably avoid using it in recipes that are either very sour (sour meat is the taste of rancidity and highly displeasing) or very sweet (since the sugar will overwhelm the flavour of the stock).  So don't use it in your candies or in your pickling solutions, but any dish based primarily on meats, vegetables, and grains, is definitely fair game.&#xD;&#xA;&#xD;&#xA;  * Because it's a meat product, it has a limited life span.  I wouldn't recommend substituting it for water in anything that's going to sit in the fridge for several days and/or be re-frozen, due to food safety concerns.&#xD;&#xA;&#xD;&#xA;As for the right ratio - that depends entirely on what went into the stock, how long it was simmered for and whether or not the stock itself was reduced prior to storing/freezing.  You're definitely going to want the same total amount of liquid, but if the stock is highly gelatinous then you might want to dilute it, and conversely, if the stock is very weak then you might want to reduce it.  There really is no golden ratio, but I'd probably stick with 1:1 for a &quot;typical&quot; stock." />
  <row Id="22846" PostHistoryTypeId="2" PostId="11146" RevisionGUID="f9322086-36b6-4365-9bdc-f5290d1ab429" CreationDate="2011-01-17T18:54:02.067" UserId="3348" Text="Well, first off you've probably noticed that turkey stock really takes over in anything where you use it. It's not as flavor-neutral as chicken or beef stock. They add richness, but not necessarily a heavy chicken or beef flavor. Turkey stock, on the other hand, makes things taste strongly of turkey.&#xD;&#xA;&#xD;&#xA;Apart from that I think you can use stock most places you'd use water or broth. Because a proper stock is usually a good deal richer with gelatin you'd probably want to thin it with water in many applications. For example, you'd probably get bad results using straight stock to boil pasta because the stock may be harder to absorb. But thinning it with a bunch of water would still get some extra flavor into the pasta, and reduce the possible cooking difficulties.&#xD;&#xA;&#xD;&#xA;I'd consider stock to be just another flavorful liquid (thanks Alton Brown), to be usable in exchange for others like wine, etc. You need to be conscious of the gelatin aspect and mindful that some substitutions will be more successful than others, flavor-wise, but it's always worth considering if stock might be a good substitute for any other flavorful liquid.&#xD;&#xA;&#xD;&#xA;We make rice with stock all the time (though if it's a really rich stock we cut it with as much as 50% water), and it's great for poaching chicken for a chicken salad." />
  <row Id="22847" PostHistoryTypeId="5" PostId="11145" RevisionGUID="efc89b3c-daf0-494f-9074-c91e1a5ced4c" CreationDate="2011-01-17T18:57:54.157" UserId="41" Comment="added 284 characters in body" Text="Any recipe where the water is part of a sauce or is expected to be absorbed (including rice, couscous, and yes, pasta too), you can use stock instead to increase the deliciousness.  If you have an opportunity to add flavour, why waste it?&#xD;&#xA;&#xD;&#xA;Of course, there are some caveats to consider when making the substitution:&#xD;&#xA;&#xD;&#xA;  * Stock is going to contain a certain amount of gelatin (how much depends on how the stock is made).  This is often a good thing, leading to a richer mouth-feel, but if the thickening effect would be detrimental to your recipe, then don't use stock.&#xD;&#xA;&#xD;&#xA;  * Stock *can* clash with other flavours, although less often than you'd expect, since it's effectively a mega-dose of umami.  In particular I'd probably avoid using it in recipes that are either very sour (sour meat is the taste of rancidity and highly displeasing) or very sweet (since the sugar will overwhelm the flavour of the stock).  So don't use it in your candies or in your pickling solutions, but any dish based primarily on meats, vegetables, and grains, is definitely fair game.&#xD;&#xA;&#xD;&#xA;  * Because it's a meat product, it has a limited life span.  I wouldn't recommend substituting it for water in anything that's going to sit in the fridge for several days and/or be re-frozen, due to food safety concerns.&#xD;&#xA;&#xD;&#xA;  * Oh, and I probably wouldn't use it in baking.  The effects of using homemade stock when the primarily role of the liquid is to develop gluten would be *unpredictable*, to say the least.  And somehow the thought of turkey-flavoured cake just doesn't sound very appealing to me.&#xD;&#xA;&#xD;&#xA;As for the right ratio - that depends entirely on what went into the stock, how long it was simmered for and whether or not the stock itself was reduced prior to storing/freezing.  You're definitely going to want the same total amount of liquid, but if the stock is highly gelatinous then you might want to dilute it, and conversely, if the stock is very weak then you might want to reduce it.  There really is no golden ratio, but I'd probably stick with 1:1 for a &quot;typical&quot; stock." />
  <row Id="22848" PostHistoryTypeId="10" PostId="11144" RevisionGUID="e2e767de-467a-45b6-bce7-e29123217bbc" CreationDate="2011-01-17T19:01:05.913" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="22849" PostHistoryTypeId="5" PostId="11144" RevisionGUID="63576495-a68c-4e69-8a97-f666389cf43c" CreationDate="2011-01-17T19:01:06.023" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What are some good recipe resources?](http://cooking.stackexchange.com/questions/2500/what-are-some-good-recipe-resources)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hello, I was wondering ppls thoughts regarding the best sources on the internet for recipes/preparation instructions. &#xD;&#xA;*.Com sites seem too glib and trendy, or otherwise not very useful. I don't need the latest creative interpretation of flavor or cultural fusion, but old time tried and true stuff that was good enough not to change. &#xD;&#xA;Usenet or NNTP news groups were long my favorite source for all information, and then came Webcrawler (I think that was the name) and http provided me with new haunts. Unfortunately E-Commerce came and spammed the net with sales pitches and pop-ups...So, for those who remember the net when it was perhaps more relevant, any tips? Good IRC #chans? Currently perusing google.groups news archives, just wondering if there was an inside track. Thank you GH. " />
  <row Id="22850" PostHistoryTypeId="6" PostId="11144" RevisionGUID="f4633ca2-15f7-48ea-a4dc-11356bee06a1" CreationDate="2011-01-17T19:01:37.677" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="22851" PostHistoryTypeId="2" PostId="11147" RevisionGUID="85fe833b-07f6-412d-a6c6-6dbc694b4921" CreationDate="2011-01-17T19:19:27.037" UserDisplayName="pgluth1" Text="I have to agree with Martha - I use my pans a lot harder than the usual cook - browning large roasts, cooking on outdoor grills, pre-heated to way past the point of smoking - I use cast iron. To this end, I do not belong to the religion of cast iron - I abuse, use soap, abrasives, etc, and often re-season. For lighter things, I use inexpensive non-stick cookware. When it wears out, I toss it. I have $15 Lodge cast iron skillets, I have a deep cast iron skillet from the 1930s, I also have some very cheap non-sticks. The cast iron will outlive me, I am happy if the non-sticks last 2 years. In short, I have nothing against $150 pans, they are just out of my price range. Moreover, I once left my Lodge on an outdoor grill and forgot about it while I walked my dogs. I reseasoned it and still use it. I might have cried if I did that to a $150 pan." />
  <row Id="22852" PostHistoryTypeId="2" PostId="11148" RevisionGUID="f6d2c7e0-08d9-462d-a329-3ce646628800" CreationDate="2011-01-17T19:47:39.133" UserId="3348" Text="Are you talking about wrapping chicken parts (as opposed to a whole bird) and cooking at 250c for 2 hours? I ask because that's a really high temperature to cook chicken parts for so long. They must be practically stewed and falling in shreds when you get done if that's what you're doing. Nothing wrong with that--it can be really nice--but if you aren't able to trap all the moisture in with the chicken you're going to get super-dry leathery chicken.&#xD;&#xA;&#xD;&#xA;If that's your cooking method and you're not after dry, nasty chicken, you're best off sticking with foil. The pouch will be as close to airtight as you can get, and it's entirely moisture-proof.&#xD;&#xA;&#xD;&#xA;250c is nearing the burning point of most parchment--maybe even exceeding it--especially for 2 hours' cooking time. You can still use it, but it will become dark brown and very brittle. It will likely not be good for holding moisture in, and you risk it falling to pieces in your food when you try to take it off." />
  <row Id="22853" PostHistoryTypeId="25" PostId="11143" RevisionGUID="e6a6dcfb-8c71-40b2-a118-628d1f09cfeb" CreationDate="2011-01-17T19:55:37.850" Comment="http://twitter.com/#!/StackCooking/status/27091693694091264" />
  <row Id="22854" PostHistoryTypeId="2" PostId="11149" RevisionGUID="4d88b816-cf24-40b2-a460-78bf5f59f7e9" CreationDate="2011-01-17T20:54:20.670" UserId="3348" Text="We have a couple of high-quality ceramic roasting pans that we like. They're not like a true roaster with lid and all that, but a much nicer alternative to the standard thin metal 9&quot; x 13&quot; pan. They work just as well for cooking, clean more easily and can go directly to the table because they look nice.&#xD;&#xA;&#xD;&#xA;The one downside, of course, is that they're breakable. They won't likely break in normal use, but I wouldn't want to drop them.&#xD;&#xA;&#xD;&#xA;I think one is LeCreuset ceramic and one if Emile Henry." />
  <row Id="22855" PostHistoryTypeId="2" PostId="11150" RevisionGUID="69643fb4-7893-4dbf-b708-811c5786a944" CreationDate="2011-01-17T21:25:07.273" UserId="4309" Text="I'm thinking of purchasing a zester and I need some indication of a good one.&#xD;&#xA;Anyone can help me?" />
  <row Id="22856" PostHistoryTypeId="1" PostId="11150" RevisionGUID="69643fb4-7893-4dbf-b708-811c5786a944" CreationDate="2011-01-17T21:25:07.273" UserId="4309" Text="Are there significant differences between different brands of zester?" />
  <row Id="22857" PostHistoryTypeId="3" PostId="11150" RevisionGUID="69643fb4-7893-4dbf-b708-811c5786a944" CreationDate="2011-01-17T21:25:07.273" UserId="4309" Text="&lt;equipment&gt;" />
  <row Id="22858" PostHistoryTypeId="2" PostId="11151" RevisionGUID="f0c327bc-c922-4b86-adf5-40fddcdfdfbc" CreationDate="2011-01-17T21:43:45.447" UserId="3348" Text="I think there's probably a bigger difference between types of zesters than between brands.&#xD;&#xA;&#xD;&#xA;No matter what type you choose, look for one that limits how deeply you can cut into the fruit's peel. You want to get only the colored layer, and as little of the white pith (the bitter under-layer) as possible.&#xD;&#xA;&#xD;&#xA;The most common kind that I've seen--a series of little loops at the end of a metal scraper thing (hard to describe, I guess)--are too small in my estimation. They work OK, but they are usually kind of dull, so they release a lot of the oils as you use them, and it takes a long time to get a lot of zest. Some also have a second slot to allow you to cut a fat piece of zest, appropriate for a martini or the like. Even on the fine side, the zest they make isn't really very fine, and might wind up as a texture in the final dish. (I think of these as more of a bar tool than kitchen tool, and wouldn't purchase one of these of any brand)&#xD;&#xA;&#xD;&#xA;Microplane graters are quite popular for zesting, and they're what I use the most. They don't dig deep, and are crazy sharp so they don't bruise/mash the zest much--less fragrant oil on the tool, more in the dish. They also work really fast--it takes very little time to get the zest from an entire orange. The zest produced is very fine and will disappear in most cooking applications. Because they're sharp it's easy to grate your fingers by accident, so they require some care in use. There are lots of styles out there, from the classic that looks almost like a wood rasp to ones that look more like a grater. I think these are great to have on hand anyway, since they're really good with parmesan cheese and other hard items, and they're killer for zesting.&#xD;&#xA;&#xD;&#xA;Another option is a standard vegetable peeler. These take bigger slabs of skin off, and take some practice not to cut too deep. If you do cut too deep you can use a sharp paring knife to remove the excess pith from the backside. Kind of a lot of trouble, but with practice you can get good enough that you don't need the second step. You can get a lot of zest in a hurry this way, but the pieces are huge. You'd either need to cut them down or only use them in a recipe where you wanted to take the pieces of peel back out before serving. Since you probably already have one of these, this is your most economical option." />
  <row Id="22859" PostHistoryTypeId="2" PostId="11152" RevisionGUID="45a0762e-0253-4b4c-9ef5-7a05bb548c59" CreationDate="2011-01-17T22:30:38.393" UserId="2595" Text="I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to the point that I consistently prefer the tastes of certain shapes of pasta. Is there any basis for this, or am I experiencing some form of synesthesia? " />
  <row Id="22860" PostHistoryTypeId="1" PostId="11152" RevisionGUID="45a0762e-0253-4b4c-9ef5-7a05bb548c59" CreationDate="2011-01-17T22:30:38.393" UserId="2595" Text="Why do different pasta shapes taste different?" />
  <row Id="22861" PostHistoryTypeId="3" PostId="11152" RevisionGUID="45a0762e-0253-4b4c-9ef5-7a05bb548c59" CreationDate="2011-01-17T22:30:38.393" UserId="2595" Text="&lt;pasta&gt;&lt;food-differences&gt;" />
  <row Id="22862" PostHistoryTypeId="2" PostId="11153" RevisionGUID="1968ce28-a721-42ba-808e-6b4c449d85e1" CreationDate="2011-01-17T23:12:25.893" UserId="1394" Text="It will be slight variations in the recepies, slight variations in how you cookied it or it will be your mind playing tricks.  Shape will not affect the taste of pasta.  One shape however may be thicker than others, and if not cooked taking that into account, you may have a different taste, but cooked to the same level, no difference." />
  <row Id="22866" PostHistoryTypeId="2" PostId="11155" RevisionGUID="b04c9ae3-f3d5-4de0-a010-55ace2634307" CreationDate="2011-01-18T00:04:55.667" UserId="201" Text="I find roasting any nut simpler with a bit of glue, some egg white in addition to any flavouring.  I use one egg white mixed with a bit of water per 2C of nuts.  Toss in the egg white, then in the flavour (salt, sugar, honey, spice, etc.), and bake off at 300-350, depending on the size of nut (lower for larger nuts)." />
  <row Id="22867" PostHistoryTypeId="2" PostId="11156" RevisionGUID="25e18df3-b777-494d-8d42-55278f571c93" CreationDate="2011-01-18T00:17:31.513" UserId="3950" Text="Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw?" />
  <row Id="22868" PostHistoryTypeId="1" PostId="11156" RevisionGUID="25e18df3-b777-494d-8d42-55278f571c93" CreationDate="2011-01-18T00:17:31.513" UserId="3950" Text="Possible for chicken to reach 165F and be raw" />
  <row Id="22869" PostHistoryTypeId="3" PostId="11156" RevisionGUID="25e18df3-b777-494d-8d42-55278f571c93" CreationDate="2011-01-18T00:17:31.513" UserId="3950" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="22870" PostHistoryTypeId="2" PostId="11157" RevisionGUID="7da33378-8db3-4c88-995e-b0bcf790d425" CreationDate="2011-01-18T00:47:09.080" UserId="86" Text="Heh... I used to work for a large commercial gummy-bear manufacturer, and can tell you that, when *fresh*, they were *quite springy*. A day in the drying room, followed by a couple months in the warehouse / on the shelf waiting to be sold, and they lose that springiness. Frankly, they all taste stale to me now. So yeah, try leaving them uncovered in the fridge for a few days &amp; see if they're not more to your liking.&#xD;&#xA;&#xD;&#xA;BTW: candies like these are almost always formed in molds pressed into food starch. This is primarily done to allow easy removal (just dump and shake), but I suspect also works to absorb excess moisture. And the ones we sold had a mineral-oil glaze that kept them from sticking to each other in the package - this also altered the taste / mouth-feel somewhat." />
  <row Id="22873" PostHistoryTypeId="2" PostId="11158" RevisionGUID="fb685f21-fe27-40aa-94d9-908b51187f50" CreationDate="2011-01-18T00:52:08.990" UserId="1393" Text="No, 165 is cooked, but a couple of things could be going wrong. Your thermometer might be out of calibration, or you might not have gotten it exactly to the center of the meat. To test the calibration, check it against boiling water which should be exactly 212 assuming you are at or near sea level." />
  <row Id="22874" PostHistoryTypeId="5" PostId="6210" RevisionGUID="9f509875-1b40-4e04-95e1-1445170ea45d" CreationDate="2011-01-18T00:53:21.303" UserId="41" Comment="added 87 characters in body" Text="This site is for &lt;span class=&quot;revision-comment&quot;&gt;professional and amateur cooks and chefs&lt;/span&gt;, and anyone else who works in the kitchen or is interested in preparing and serving delicious meals.&#xA;&#xA;If you have a question about:&#xA;&#xA;  * Cooking &amp; food preparation methods&#xA;  * Kitchen equipment&#xA;  * Food handling and storage&#xA;  * Ingredient selection and use&#xA;  * Recipe comprehension, improvement, and repairs&#xA;&#xA;...then you've come to the right place - we want to help you!&#xA;&#xA;&lt;h2&gt;What about other food-related questions?&lt;/h2&gt;&#xA;&#xA;Please note that the following subjects are considered &lt;span class=&quot;revision-comment&quot;&gt;off-topic&lt;/span&gt; here:&#xA;&#xA;  * Recipe swapping *(&quot;I need a recipe for banana cream pie!&quot;)*&#xA;  * General health and diet issue *(e.g. &quot;Is cauliflower healthy?&quot;)*&#xA;  * Career advice&#xA;  * Wine-making, Brewing, Distillation and Fermentation (try [homebrew](http://homebrew.stackexchange.com/))&#xA;&#xA;If you want to get a more detailed break down of how the site works or why a certain question is on or off topic, then you can browse the [questions tagged `[faq]` on the discussion site](http://meta.cooking.stackexchange.com/questions/tagged/faq)." />
  <row Id="22879" PostHistoryTypeId="25" PostId="11156" RevisionGUID="2125060c-fa2c-41bb-8571-bc357adde904" CreationDate="2011-01-18T01:55:37.523" Comment="http://twitter.com/#!/StackCooking/status/27182289372848128" />
  <row Id="22882" PostHistoryTypeId="2" PostId="11161" RevisionGUID="1c208884-90d3-4300-8954-c9612696f42a" CreationDate="2011-01-18T02:13:24.040" UserId="3581" Text="Air sealing it will do. Moisture affects papads for some reason. &#xD;&#xA;&#xD;&#xA;Another tip : If you fry some papad, keeping them in air sealed bags will stop them from going mushy" />
  <row Id="22884" PostHistoryTypeId="2" PostId="11162" RevisionGUID="4bdd3eca-67d3-46be-87c4-6f0911d79f4b" CreationDate="2011-01-18T03:08:50.703" UserId="4299" Text="What's the ideal amount of coffee to use per cup of water in a French press? &#xD;&#xA;&#xD;&#xA;I've looked at various online resources, which all gave me a different amount. Some call for 2 tablespoons per 6 oz of water, others per 4 oz. Others said to use one or the other, and add water after brewing if it's too strong.&#xD;&#xA;&#xD;&#xA;So what's the ideal blend?" />
  <row Id="22885" PostHistoryTypeId="1" PostId="11162" RevisionGUID="4bdd3eca-67d3-46be-87c4-6f0911d79f4b" CreationDate="2011-01-18T03:08:50.703" UserId="4299" Text="What's the Ideal Coffee to Water Ratio for a French Press?" />
  <row Id="22886" PostHistoryTypeId="3" PostId="11162" RevisionGUID="4bdd3eca-67d3-46be-87c4-6f0911d79f4b" CreationDate="2011-01-18T03:08:50.703" UserId="4299" Text="&lt;coffee&gt;&lt;french-press&gt;" />
  <row Id="22887" PostHistoryTypeId="6" PostId="11162" RevisionGUID="7231230d-3608-4d88-9a28-0b201a7dc590" CreationDate="2011-01-18T03:14:24.907" UserId="4299" Comment="edited tags; added 31 characters in body" Text="&lt;coffee&gt;&lt;water&gt;&lt;french-press&gt;" />
  <row Id="22888" PostHistoryTypeId="2" PostId="11163" RevisionGUID="1432fea0-220d-403a-9f88-312fbed733e5" CreationDate="2011-01-18T03:15:29.300" UserId="243" Text="I don't know if there's an ideal ratio since this is really about how strong you want the coffee to be. It depends on the strength of the roast you're using, the grind, and how strong you like the coffee.&#xD;&#xA;&#xD;&#xA;I generally use 2 tbs / 6 oz, but vary it to taste." />
  <row Id="22889" PostHistoryTypeId="5" PostId="11162" RevisionGUID="7231230d-3608-4d88-9a28-0b201a7dc590" CreationDate="2011-01-18T03:14:24.907" UserId="4299" Comment="edited tags; added 31 characters in body" Text="What's the ideal amount of coffee to use per cup of water in a French press? &#xD;&#xA;&#xD;&#xA;I've looked at various online resources, which all gave me a different amount. Some call for 2 tablespoons per 6 oz of water, others per 4 oz. Others said to use one or the other, and add water after brewing if it's too strong.&#xD;&#xA;&#xD;&#xA;So what's the ideal blend for extracting the best flavor?" />
  <row Id="22890" PostHistoryTypeId="2" PostId="11164" RevisionGUID="786a90ed-0ca7-47ec-b19a-a0fd344e55a0" CreationDate="2011-01-18T03:32:29.470" UserId="4316" Text="There's a whole, whole lot than can go into it, but a great starting place is a ratio of 17.21:1 of water to coffee.  That is, if you have 500 g of water, you should use 29 g of ground coffee.  What the ratio really does is specify how concentrated the coffee should be.  Once you've set your ratio, there are many other variables to play with to make the coffee taste wonderful including grind size and consistance, bloom time, brew time, filter type, pour method, etc.&#xD;&#xA;&#xD;&#xA;I wish I could post hyperlinks to individual videos of different french press techniques, but you can find them all at the wonderful site http://brewmethods.com   Specifically, please check out James Hoffmann of **SquareMile's** technique as well as Mark Prince of **CoffeeGeek**.  &#xD;&#xA;&#xD;&#xA;Lastly, and please tell me if this isn't kosher, but I've made an iPhone app that will handle the coffee and water weight conversions automatically, as well as timing the brew and giving my own personal guidelines for different brew methods.  It's available on the app store as Brew Control.&#xD;&#xA;&#xD;&#xA;Let me know if you need any more links as I can only include one hyperlink per post right now.&#xD;&#xA;" />
  <row Id="22892" PostHistoryTypeId="5" PostId="11164" RevisionGUID="3d9f80cc-2b01-4716-aaba-63880823d8a3" CreationDate="2011-01-18T03:55:18.233" UserId="4316" Comment="corrected spelling and wording in first paragraph" Text="There's a whole, whole lot than can go into it, but a great starting place is a ratio of 17.21:1 water to coffee.  That is, if you have 500 g of water, you should use 29 g of ground coffee.  What the ratio really does is specify how concentrated the coffee should be.  Once you've set your ratio, there are many other variables to play with to make the coffee taste wonderful including grind size and consistency, bloom time, brew time, filter type, pour method, etc.&#xD;&#xA;&#xD;&#xA;I wish I could post hyperlinks to individual videos of different french press techniques, but you can find them all at the wonderful site http://brewmethods.com   Specifically, please check out James Hoffmann of **SquareMile's** technique as well as Mark Prince of **CoffeeGeek**.  &#xD;&#xA;&#xD;&#xA;Lastly, and please tell me if this isn't kosher, but I've made an iPhone app that will handle the coffee and water weight conversions automatically, as well as timing the brew and giving my own personal guidelines for different brew methods.  It's available on the app store as Brew Control.&#xD;&#xA;&#xD;&#xA;Let me know if you need any more links as I can only include one hyperlink per post right now.&#xD;&#xA;" />
  <row Id="22893" PostHistoryTypeId="2" PostId="11166" RevisionGUID="ab61067c-17ee-498b-825e-a6003e2e15f0" CreationDate="2011-01-18T04:29:42.560" UserId="331" Text="Many sauces and pastries call for beated yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must. &#xD;&#xA;But if you need only one or two egg yolks, regular mixers are too big for the task. What I'm currently using is a battery-driven micro mixer, and it is not powerful enough and eats up batteries fast.&#xD;&#xA;Can anybody suggest a good solution to the problem?" />
  <row Id="22894" PostHistoryTypeId="1" PostId="11166" RevisionGUID="ab61067c-17ee-498b-825e-a6003e2e15f0" CreationDate="2011-01-18T04:29:42.560" UserId="331" Text="How to beat one or two egg yolks?" />
  <row Id="22895" PostHistoryTypeId="3" PostId="11166" RevisionGUID="ab61067c-17ee-498b-825e-a6003e2e15f0" CreationDate="2011-01-18T04:29:42.560" UserId="331" Text="&lt;eggs&gt;&lt;technique&gt;" />
  <row Id="22896" PostHistoryTypeId="2" PostId="11167" RevisionGUID="25e90275-49b5-44ea-861e-7929418c117d" CreationDate="2011-01-18T04:30:41.030" UserId="67" Text="Different forms of pasta are going to have different surface-to-mass ratios, which will affect how the pasta cooks; the cross-section may affect how much starch gets rubbed off as the pasta boils.  (I can only assume that more's going to stay in a spiral or a tube than will on something that can rub up against other pasta)&#xD;&#xA;&#xD;&#xA;But I'm going to assume that you're not eating the pasta plain ... and the different shapes will hold sauce differently, and that can be quite significant.&#xD;&#xA;&#xD;&#xA;The other thing that Tom Gullen mentioned is variation in cooking -- I personally avoid capellini (aka angel hair), because I've had it overcooked so many times ... overcooked pasta is disgusting, in my opinion." />
  <row Id="22897" PostHistoryTypeId="2" PostId="11168" RevisionGUID="f035f6c7-93db-481e-8982-d08cf85ac4de" CreationDate="2011-01-18T05:02:33.957" UserId="1887" Text="I'd use my [immersion blender][1], which gets plugged in. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Immersion_blender" />
  <row Id="22898" PostHistoryTypeId="2" PostId="11169" RevisionGUID="54dd3047-729b-4751-b939-78b70c83ac37" CreationDate="2011-01-18T06:27:42.447" UserId="60" Text="Using a mixer is not &quot;a must&quot;. You should be able to whisk 1-2 egg yolks together quite easily which a whisk and some elbow grease. How do you think we beat egg yolks for the centuries prior to electricity?" />
  <row Id="22899" PostHistoryTypeId="2" PostId="11170" RevisionGUID="f5fdbfcc-adc9-4e57-845c-14d35fc2b253" CreationDate="2011-01-18T07:09:31.457" UserId="4222" Text="I see it done by TV chefs, or just people who are more experienced at me with cooking; as they're cooking they rarely use a spatula to turn or mix the contents of their frying pan, but rather toss the contents of the pan instead.&#xD;&#xA;&#xD;&#xA;**Are there any techniques to tossing food in a frying pan well?** I'm talking about food in general – be that vegetables, bits of meat, rice (not necessarily something obvious like pancakes).&#xD;&#xA;&#xD;&#xA;I guess the main outcomes you want from tossing a frying pan include:&#xD;&#xA;&#xD;&#xA;- Turning the food and doing so that it is cooked on both sides.&#xD;&#xA;- If there is a lot of contents in the pan, moving it about so different parts of it are in contact with the surface of the pan.&#xD;&#xA;- Moving different parts of the food from hotter bits to cooler bits within the pan so they are all fairly evenly cooked.&#xD;&#xA;&#xD;&#xA;Is there a technique to it, or am I over-analysing the process?" />
  <row Id="22900" PostHistoryTypeId="1" PostId="11170" RevisionGUID="f5fdbfcc-adc9-4e57-845c-14d35fc2b253" CreationDate="2011-01-18T07:09:31.457" UserId="4222" Text="Tips on tossing a frying pan" />
  <row Id="22901" PostHistoryTypeId="3" PostId="11170" RevisionGUID="f5fdbfcc-adc9-4e57-845c-14d35fc2b253" CreationDate="2011-01-18T07:09:31.457" UserId="4222" Text="&lt;cooking-techniques&gt;&lt;frying&gt;" />
  <row Id="22902" PostHistoryTypeId="2" PostId="11171" RevisionGUID="197ff664-fe42-4e8b-b666-5c2d2884b3fa" CreationDate="2011-01-18T07:38:45.443" UserId="4323" Text="I vote for pureeing them and using them for soup. Borscht is delish and a dollop of sour cream will go a long way towards covering the bitterness. better still, caramalize an onion in a frying pan to add for extra sweetness." />
  <row Id="22903" PostHistoryTypeId="25" PostId="11170" RevisionGUID="24c00ac3-1a2f-4f31-9947-f87c4137d5cb" CreationDate="2011-01-18T07:55:37.943" Comment="http://twitter.com/#!/StackCooking/status/27272887052279808" />
  <row Id="22904" PostHistoryTypeId="2" PostId="11172" RevisionGUID="d44f5fdb-6ef0-46fe-a47d-0c1406a1da52" CreationDate="2011-01-18T08:06:36.923" UserId="4323" Text="you tend to want to get more flavour into your iced tea because adding ice cubes will dilute that flavour, but if your preperation includes boiling water, steeping tea, and then cooling (so not sun tea), don't try to get more intensity into the tea by steeping or boiling for longer than is recommended; use more tea instead. mainstream black tea blends like rose or lipton are made so that they won't go as horribly bitter as some darjeelings or greens will if you oversteep them, but they still won't taste as good oversteeped as they would otherwise.&#xD;&#xA;&#xD;&#xA;I agree that sun tea and sweet tea are wonderful. for something different try an herbal like red zinger.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22905" PostHistoryTypeId="2" PostId="11173" RevisionGUID="f8bcd716-0963-4e31-8da9-b0fe58397da1" CreationDate="2011-01-18T08:24:56.603" UserId="4323" Text="me and my misses have decided to try the southbeach diet in an effort to shed some of those holiday pounds. phase one is no carbs for 2 weeks. i've been looking up recipes, but results for breakfast foods have either been egg recipes, which my girl can't stand, or weird non-breakfasty things like celery with lowfat yoghurt. anyone have any helpful suggestions?&#xD;&#xA;&#xD;&#xA;for anyone else in the same boat, i found a tasty recipe for egg muffins that are mostly made of egg but that somehow don't taste too eggy. still, the problem with them is that they're made of eggs [recipe: [eggsmuffins][1]]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kalynskitchen.blogspot.com/2006/10/egg-muffins-revisited-again.html" />
  <row Id="22906" PostHistoryTypeId="1" PostId="11173" RevisionGUID="f8bcd716-0963-4e31-8da9-b0fe58397da1" CreationDate="2011-01-18T08:24:56.603" UserId="4323" Text="are there good breakfast options for phase one of the southbeach diet that don't include eggs?" />
  <row Id="22907" PostHistoryTypeId="3" PostId="11173" RevisionGUID="f8bcd716-0963-4e31-8da9-b0fe58397da1" CreationDate="2011-01-18T08:24:56.603" UserId="4323" Text="&lt;eggs&gt;&lt;low-carb&gt;&lt;breakfast&gt;&lt;dieting&gt;" />
  <row Id="22908" PostHistoryTypeId="5" PostId="11164" RevisionGUID="4043f932-79d7-4ce7-89d6-d57be818f901" CreationDate="2011-01-18T09:24:07.740" UserId="120" Comment="added 231 characters in body" Text="There's a whole, whole lot than can go into it, but a great starting place is a ratio of 17.21:1 water to coffee.  That is, if you have 500 g of water, you should use 29 g of ground coffee.  What the ratio really does is specify how concentrated the coffee should be.  Once you've set your ratio, there are many other variables to play with to make the coffee taste wonderful including grind size and consistency, bloom time, brew time, filter type, pour method, etc.&#xD;&#xA;&#xD;&#xA;I wish I could post hyperlinks to individual videos of different french press techniques, but you can find them all at the wonderful site http://brewmethods.com   Specifically, please check out:&#xD;&#xA;&#xD;&#xA;- [James Hoffmann of **SquareMile's** technique][2]&#xD;&#xA;- [Mark Prince of **CoffeeGeek** technique][3]&#xD;&#xA;&#xD;&#xA;Lastly, and please tell me if this isn't kosher, but I've made an iPhone app that will handle the coffee and water weight conversions automatically, as well as timing the brew and giving my own personal guidelines for different brew methods.  It's available on the app store as [Brew Control][1].&#xD;&#xA;&#xD;&#xA;Let me know if you need any more links as I can only include one hyperlink per post right now.&#xD;&#xA;&#xD;&#xA;[1]: http://itunes.apple.com/us/app/brew-control/id400164567?mt=8&#xD;&#xA;[2]: http://www.squaremileblog.com/2009/01/21/videocast-4-stove-topmoka-pot/&#xD;&#xA;[3]: http://coffeegeek.com/opinions/coffeeatthemoment/09-14-2008" />
  <row Id="22909" PostHistoryTypeId="2" PostId="11174" RevisionGUID="2e2b610c-2eae-4c4b-8d0f-3343de22cc0d" CreationDate="2011-01-18T09:24:53.233" UserId="4194" Text="Perhaps a bit of over-analysis going on yes. Generally I'd toss the pan if I was frying a lot of small items such as croutons, or toasting nuts, in order to turn a lot of them over at once.&#xD;&#xA;&#xD;&#xA;To toss the pan, first tilt it up so that some of the contents slide to the opposite end and rest against the lip of the pan. Then tilt it back level while simultaneously drawing your arm back. The food should flick up and land back in the middle of the pan (approximately). Practice with a cold pan and a couple of dry ingredients like nuts or pulses.&#xD;&#xA;&#xD;&#xA;Bear in mind that tossing the pan generally means the pan loses heat, as you raising it off the heat source, so if you're cooking something like steak or chicken breast that needs quick cooking, you're probably better off simply stirring it or using tongs." />
  <row Id="22910" PostHistoryTypeId="5" PostId="11174" RevisionGUID="04e13b81-4101-4541-b923-9a67b16ee80c" CreationDate="2011-01-18T09:41:18.803" UserId="4194" Comment="added 4 characters in body" Text="Perhaps a bit of over-analysis going on yes. Generally I'd toss the pan if I was frying a lot of small items such as croutons, or toasting nuts, in order to turn a lot of them over at once.&#xD;&#xA;&#xD;&#xA;To toss the pan, first tilt it up so that some of the contents slide to the opposite end and rest against the lip of the pan. Then tilt it back level while simultaneously drawing your arm back. The food should flick up and land back in the middle of the pan (approximately). Practice with a cold pan and a couple of dry ingredients like nuts or pulses.&#xD;&#xA;&#xD;&#xA;Bear in mind that tossing the pan generally means the pan loses heat, as you are raising it off the heat source, so if you're cooking something like steak or chicken breast that needs quick cooking, you're probably better off simply stirring it or using tongs." />
  <row Id="22911" PostHistoryTypeId="2" PostId="11175" RevisionGUID="a01ad588-6f1b-4139-a363-ece6318b9a72" CreationDate="2011-01-18T09:55:16.543" UserId="4303" Text="I am always a bit wary when people give such precise answers about coffee making. At the end of the day they only thing that matters is if you enjoy the taste of it.&#xD;&#xA;&#xD;&#xA;If you are really serious about it, the best thing to do is to define you own particular ritual around brewing your coffee. So for some bean, at some particular grind, you dose the same amount, use the same water temperature and volume etc ...&#xD;&#xA;&#xD;&#xA;Once you think you can reproduce your drink consistently, vary one variable and see how it goes.&#xD;&#xA;&#xD;&#xA;I have an espresso machine at home so my habit with my french press is to dose what looks like 14grams and use about 180ml water." />
  <row Id="22912" PostHistoryTypeId="2" PostId="11176" RevisionGUID="1b184110-259a-45bd-8dd4-566a56957f36" CreationDate="2011-01-18T10:09:22.900" UserId="4303" Text="My base recipe comes from the ABC's Cook and the Chef http://www.abc.net.au/tv/cookandchef/txt/s2225651.htm I've read the other recipes posted. I don't know much about granola but I notice that I am baking at 80C (176F) for a coupe of hours while the other recipes say 300F for 20-30mins.&#xD;&#xA;&#xD;&#xA;My granola clumps..." />
  <row Id="22913" PostHistoryTypeId="25" PostId="11162" RevisionGUID="23821d40-ca27-4399-a001-4afd3bede5b9" CreationDate="2011-01-18T10:55:37.973" Comment="http://twitter.com/#!/StackCooking/status/27318186714071040" />
  <row Id="22914" PostHistoryTypeId="2" PostId="11177" RevisionGUID="ed72d53e-bc68-4bc2-97c3-15cd00a8174b" CreationDate="2011-01-18T12:22:26.120" UserId="4332" Text="This might be a little off from what you were originally looking for, but I think it's relevant.  :-)&#xD;&#xA;&#xD;&#xA;I'm a lover of tea - hot and iced.  As a kid my dad would make Sun Tea fairly often - and I always enjoyed it.  A couple years ago I decided I wanted to start making teas to have around the house as my &quot;goto&quot; iced drink of choice.  I experimented with many different methods - but had difficulty finding something that was easy to execute and still produced an excellent result.  Ultimately I discovered the Hamilton Beach Electric Iced Tea Maker (http://amzn.to/fS7lLO) - and I've been happy as a clam since.&#xD;&#xA;&#xD;&#xA;I've found that for straight black tea I prefer the tried and true Lipton's.  I use 4-6 bags at a time, and do not load any ice into the pitcher (as the direction suggest). Instead I run two full cycles of water through the tea maker and end up with a full pitcher.  I add a little under 1/2 cup of sugar to sweeten the tea, and throw it in the fridge.  Serve over ice as needed, and I couldn't be happier!  I make 3-10 pitchers of this tea a week - and everyone seems to love it.&#xD;&#xA;&#xD;&#xA;This past summer I bought the same tea maker for my dad - which he said he'd never use.  Within a week he became completely dependent on it, and swears by it now - just like me.  :-D" />
  <row Id="22915" PostHistoryTypeId="2" PostId="11178" RevisionGUID="05761f4f-73e5-4aeb-92ee-f60998ff7f9f" CreationDate="2011-01-18T12:29:50.203" UserId="4332" Text="I have found that pan size, shape, and amount of food in the pan makes a big difference in how you can toss and roll the pan.&#xD;&#xA;&#xD;&#xA;I find myself most comfortable tossing omelette pans (I use the Calphalon line - like this one: http://amzn.to/fjWwz7).  The shape of the edge of the pan makes it very easy for me to toss anything from large to small, thick to thin.&#xD;&#xA;&#xD;&#xA;I still find it rewarding when I can make a thin omelette, tossing it once perfectly with no help of a spatula or utensil.&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="22916" PostHistoryTypeId="25" PostId="11152" RevisionGUID="b237732e-4466-4c64-964b-ace05b8a5bf9" CreationDate="2011-01-18T13:55:37.757" Comment="http://twitter.com/#!/StackCooking/status/27363484131917825" />
  <row Id="22917" PostHistoryTypeId="2" PostId="11179" RevisionGUID="94f1b0fd-76b7-4683-a031-bf83ab208f7e" CreationDate="2011-01-18T14:17:48.967" UserId="611" Text="How about vegetable salad with some cheese in it or with it.&#xD;&#xA;That'll sort you out for protein as well.&#xD;&#xA;&#xD;&#xA;You can use a Tahini dressing instead of cheese to give iron and calcium.&#xD;&#xA;&#xD;&#xA;I'm wondering if a fruit salad would make a good breakfast.&#xD;&#xA;&#xD;&#xA;Anyway, I think that breakfast needs to provide a basis of energy for the day, so should have some carbohydrates in it. In which case add a slice of good dark bread to any of my suggestions above.&#xD;&#xA;" />
  <row Id="22918" PostHistoryTypeId="6" PostId="11170" RevisionGUID="6e9693ee-25f7-494d-b324-12eb61e3f8d6" CreationDate="2011-01-18T14:57:37.143" UserId="41" Comment="edited tags" Text="&lt;sauteing&gt;" />
  <row Id="22919" PostHistoryTypeId="6" PostId="11173" RevisionGUID="db7d287e-27a6-47fb-b4d0-a89918e211bb" CreationDate="2011-01-18T14:58:57.157" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;low-carb&gt;&lt;menu-planning&gt;&lt;breakfast&gt;" />
  <row Id="22920" PostHistoryTypeId="6" PostId="3757" RevisionGUID="e0fe3281-07d9-48eb-86d7-856d74155970" CreationDate="2011-01-18T14:59:38.747" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;chocolate&gt;&lt;brownies&gt;&lt;low-fat&gt;" />
  <row Id="22921" PostHistoryTypeId="6" PostId="66" RevisionGUID="8d94ce51-7ce8-4581-aabb-105de2672c46" CreationDate="2011-01-18T15:00:10.320" UserId="41" Comment="edited tags" Text="&lt;nutrition&gt;&lt;calories&gt;" />
  <row Id="22922" PostHistoryTypeId="6" PostId="339" RevisionGUID="a57dcb17-5211-453f-b548-4803e3ececac" CreationDate="2011-01-18T15:01:12.190" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;salt&gt;&lt;sodium&gt;" />
  <row Id="22923" PostHistoryTypeId="6" PostId="11166" RevisionGUID="7d0ff7c7-d119-4927-86a4-f49924addad7" CreationDate="2011-01-18T15:02:27.367" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;mixing&gt;" />
  <row Id="22924" PostHistoryTypeId="2" PostId="11180" RevisionGUID="357f79c1-8ee2-4071-8ac1-7ce4ba11bf3d" CreationDate="2011-01-18T15:16:32.307" UserId="3348" Text="I think a great option for beating small amounts, if you don't just use a whisk, is a hand-cranked egg beater. They're cheap and easy to use. I have one I got from my Mom many years ago, and it works great. If you get one, don't let batter or egg or whatever dry on it--wash (or at least rinse) as soon as you're done using it. They're hard to get dried-on stuff off of because the spaces are small." />
  <row Id="22925" PostHistoryTypeId="2" PostId="11181" RevisionGUID="7765afb7-41b1-465e-b88d-f42a17ebef16" CreationDate="2011-01-18T15:26:33.007" UserId="3348" Text="I'm going to risk downvotes and say this:&#xD;&#xA;&#xD;&#xA;If you are concerned about the impact of whatever difference in calorie count cooked vs. raw makes, you are cutting it pretty fine. The margin for error is likely very small--probably smaller than your measuring errors, or the inaccuracy of your kitchen (or bathroom) scale.&#xD;&#xA;&#xD;&#xA;Keeping an eye on calories is fine for weight loss. Reducing calorie intake and/or increasing calorie burning is the only proven way to do it. But looking out to avoid that 20 calorie margin of error suggests that either you're not cutting enough calories in the first place that 20 matters, or you're tormenting yourself over things you shouldn't be worried about. Cut yourself some slack, and don't sweat the small stuff. The simple act of realistically monitoring how much you eat is more likely to help you than obsessing over every single calorie." />
  <row Id="22926" PostHistoryTypeId="2" PostId="11182" RevisionGUID="46102d8d-cd0f-46e1-9357-41703fdf8bc7" CreationDate="2011-01-18T15:34:01.090" UserId="2574" Text="Is it absolutely no carbs, or can you have a minimal amount? I'm currently doing a restricted-carb thing too, and I found some light yogurt that has 4g net carbohydrates. There are also tortillas out there that are under 5g net carb that are good for breakfast burritos or quesadillas. I'd also suggest a vegetable frittata (with tons of vegetables, using the eggs essentially only as a binder since you don't like the taste), a serving of cottage cheese, or in desperate times there are low-carb protein shakes out there. These are usually my go-to things on busy mornings. Hope that helps, and good luck with your diet." />
  <row Id="22927" PostHistoryTypeId="2" PostId="11183" RevisionGUID="458307fe-c585-44aa-ab33-b80872fb86ec" CreationDate="2011-01-18T15:44:00.547" UserId="4338" Text="The biggest problem isn't the microwave.&#xD;&#xA;&#xD;&#xA;it's how you're storing the food in the fridge.&#xD;&#xA;&#xD;&#xA;Fast food containers are not air-tight, nor are pizza boxes. The food will dry out in your fridge, so when reheated its flavor will be off at best or horrible at worst.&#xD;&#xA;&#xD;&#xA;Transfer your leftovers into airtight containers and you should find they reheat much better. This is especially important for small burgers and pizza which dry out very quickly." />
  <row Id="22928" PostHistoryTypeId="2" PostId="11184" RevisionGUID="5a5134f0-1bab-4d59-92be-17ad0c853d3a" CreationDate="2011-01-18T15:45:20.277" UserId="1045" Text="I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.&#xD;&#xA;&#xD;&#xA;These are the steps I followed (based on &quot;Basic Seitan Recipie&quot; instructions on the back of a vital wheat gluten box)&#xD;&#xA;&#xD;&#xA; 1. Mixed vital wheat gluten with water, kneaded for 5 minutes until it was elastic.&#xD;&#xA; 2. Formed into 2.5&quot; log, let sit for 5 minutes.&#xD;&#xA; 3. Cut log into 0.5&quot; pieces.&#xD;&#xA; 4. Heated vegetable broth over medium flame, added seitan pieces.&#xD;&#xA; 5. Brought broth to a boil.&#xD;&#xA; 6. Reduced flame, let seitan simmer for 1 hour, stirring occasionally.&#xD;&#xA;&#xD;&#xA;So what could I do to improve this, and get firmer seitan pieces as a result? Less water in initial dough? Cut smaller pieces before boiling/simmering? Longer simmering time? Different type of vegetable broth?&#xD;&#xA;" />
  <row Id="22929" PostHistoryTypeId="1" PostId="11184" RevisionGUID="5a5134f0-1bab-4d59-92be-17ad0c853d3a" CreationDate="2011-01-18T15:45:20.277" UserId="1045" Text="How can I make my seitan a bit firmer?" />
  <row Id="22930" PostHistoryTypeId="3" PostId="11184" RevisionGUID="5a5134f0-1bab-4d59-92be-17ad0c853d3a" CreationDate="2011-01-18T15:45:20.277" UserId="1045" Text="&lt;homemade&gt;&lt;seitan&gt;" />
  <row Id="22931" PostHistoryTypeId="6" PostId="11184" RevisionGUID="ab49fb46-9fe9-40a9-b082-76965cfdbf13" CreationDate="2011-01-18T15:53:28.813" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;seitan&gt;&lt;wheat&gt;" />
  <row Id="22932" PostHistoryTypeId="5" PostId="11164" RevisionGUID="f32e8caf-b833-4ca0-aa6f-5fa2328d4930" CreationDate="2011-01-18T15:55:58.890" UserId="4316" Comment="Changed the link text to improve readability.  Removed comment about not being able to post multiple links" Text="There's a whole, whole lot than can go into it, but a great starting place is a ratio of 17.21:1 water to coffee.  That is, if you have 500 g of water, you should use 29 g of ground coffee.  What the ratio really does is specify how concentrated the coffee should be.  Once you've set your ratio, there are many other variables to play with to make the coffee taste wonderful including grind size and consistency, bloom time, brew time, filter type, pour method, etc.&#xD;&#xA;&#xD;&#xA;I wish I could post hyperlinks to all the individual videos of different french press techniques, but you can find them all at the wonderful site http://brewmethods.com   Specifically, please check out:&#xD;&#xA;&#xD;&#xA;- [James Hoffmann's][2] French Press technique&#xD;&#xA;- [Mark Prince][3] of CoffeeGeek demonstrates the Press Pot&#xD;&#xA;&#xD;&#xA;Lastly, and please tell me if this isn't kosher, but I've made an iPhone app that will handle the coffee and water weight conversions automatically, as well as timing the brew and detailing a couple guidelines for different brew methods.  It's available on the app store as [Brew Control][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://itunes.apple.com/us/app/brew-control/id400164567?mt=8&#xD;&#xA;[2]: http://www.squaremileblog.com/2009/01/21/videocast-4-stove-topmoka-pot/&#xD;&#xA;[3]: http://coffeegeek.com/opinions/coffeeatthemoment/09-14-2008" />
  <row Id="22933" PostHistoryTypeId="2" PostId="11185" RevisionGUID="34354d42-8ee8-4011-a777-e04c967442d8" CreationDate="2011-01-18T16:42:56.700" UserId="1148" Text="I'm not going to be precise here at all.  But for the coffee I use, which is ground a bit finer than french press is supposed to be, but courser than a cone filter grind, I find that three rounded scoops (using the round (semi-spherical) scoop that comes with every coffee maker -- not the conical one) for one French (32 oz) Press serves me quite well for my morning fix.&#xD;&#xA;&#xD;&#xA;If I'm entertaining, I'll put in 5 rounded scoops, and water the coffee after it has been poured.  I find this produces better fruity-winey notes, but is a bit of a hassle on the daily brew.&#xD;&#xA;&#xD;&#xA;tldr: Brew it strong and water it for superiour flavour" />
  <row Id="22934" PostHistoryTypeId="2" PostId="11186" RevisionGUID="a1f56b7c-a914-4fd9-a77e-8f0c1d16978d" CreationDate="2011-01-18T16:46:49.280" UserDisplayName="user4340" Text="My wife has constant gastritis, and it hasn't been very responsive to medication.  She's good about sticking to alkaline, non-acidic foods to keep it under control, but they're so low in calories she loses too much weight.  My search for high-calorie high-alkaline (low acid) foods hasn't been too successful:  I can't find much more than nuts, dried figs, molasses, seeds, and avocado.  High-calorie drinks (like Ensure) affect her as too acidic.&#xD;&#xA;&#xD;&#xA;What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?" />
  <row Id="22935" PostHistoryTypeId="1" PostId="11186" RevisionGUID="a1f56b7c-a914-4fd9-a77e-8f0c1d16978d" CreationDate="2011-01-18T16:46:49.280" UserDisplayName="user4340" Text="What are the best high-calorie high-alkaline low-acid recipes or foods (to avoid gastritis)?" />
  <row Id="22936" PostHistoryTypeId="3" PostId="11186" RevisionGUID="a1f56b7c-a914-4fd9-a77e-8f0c1d16978d" CreationDate="2011-01-18T16:46:49.280" UserDisplayName="user4340" Text="&lt;health&gt;" />
  <row Id="22937" PostHistoryTypeId="2" PostId="11187" RevisionGUID="801e8f58-628e-4dbe-a920-1137bb641b34" CreationDate="2011-01-18T16:48:01.453" UserId="4339" Text="It depends on so much.  How strong do you like your coffee?  How much is the coffee you're using roasted?  How finely is it ground?  (Finer grind = more surface area in contact with the water and therefore a stronger brew, but also means more grounds will find their way through the metal mesh of the press.)  How long do you let it brew and do your stir it at the beginning?  Again half way through?&#xD;&#xA;&#xD;&#xA;Take anyone's suggestion here.  Choose one at random.  Start there.  And tweak the variables until you find your favorite.  It won't be exactly the same as anyone else's.  That's why one takes at-home coffee making seriously in the first place." />
  <row Id="22938" PostHistoryTypeId="2" PostId="11188" RevisionGUID="b8f5e8a0-2f0d-4574-9d42-2970a7ffe578" CreationDate="2011-01-18T16:50:50.483" UserId="1148" Text="I too have had poor success with coarse grinds. &#xD;&#xA;I've settled on telling the coffee-slave to grind it for a basket filter.  Conical is too fine. Perc could also be successful.  &#xD;&#xA;&#xD;&#xA;I only use coarse when I'm camping, and brewing it up cowboy style.  (Coffee in pot with water. Boil, Strain through moustache.)" />
  <row Id="22939" PostHistoryTypeId="25" PostId="11184" RevisionGUID="c910ca38-49e7-4806-838b-a5cb511df4f7" CreationDate="2011-01-18T16:55:38.420" Comment="http://twitter.com/#!/StackCooking/status/27408785244946432" />
  <row Id="22940" PostHistoryTypeId="2" PostId="11189" RevisionGUID="ace4fce1-a9d5-4a2b-a485-89cbc0946866" CreationDate="2011-01-18T17:22:12.290" UserId="1415" Text="i've only made seitan myself a couple times, and it's been awhile, but isn't there a point where you drain it and/or squeeze out some moisture? if so, maybe an extended sit in some sort of press would help. the times i've made it, i put it in a smoker afterwards, so it was firm because of the low-heat semi-cooking, i guess." />
  <row Id="22941" PostHistoryTypeId="2" PostId="11190" RevisionGUID="1ffa09f5-4282-459a-bff2-e4cacde0f929" CreationDate="2011-01-18T17:35:28.470" UserId="2595" Text="You can always buy fresh garlic, then chop it up yourself and freeze it in a plastic bag. Then when you need it, just take out one teaspoon or so for each clove you need and store the rest." />
  <row Id="22942" PostHistoryTypeId="2" PostId="11191" RevisionGUID="6bc374f8-80c1-4837-a9eb-7688c116b64c" CreationDate="2011-01-18T18:08:31.553" UserId="1675" Text="I'd suggest yogurt or fresh fruit, breakfast smoothies are also good.&#xD;&#xA;&#xD;&#xA;I also bake muffins with almond flour (ground almonds) because I have a gluten-free friend, that could also work if you need something like a muffin." />
  <row Id="22943" PostHistoryTypeId="2" PostId="11192" RevisionGUID="2330cbf5-5d2c-4cd4-81bc-f14f041c95db" CreationDate="2011-01-18T18:17:02.513" UserId="1816" Text="One recommendation for patients with gastritis is to make sure to get plenty of the live cultures of bacteria found in yogurt (as long as the yogurt says that it contains active cultures).  These are helpful for reducing H. pylori in the stomach (they are also good for counterbalancing yeast and a variety of other helpful things).  According to one popular [acid/alkaline][1] food chart, yogurt's properties aren't clear in the general information out there, so it isn't terribly strong.&#xD;&#xA;&#xD;&#xA;For simply providing calories, fats like butter are going to be fairly neutral.  You also might want to consider oils from low acid nuts like those you mentioned.  These things can amp up calories in the diet.  Unfortunately what they don't do is provide protein, which is important for the human diet.  You can get protein from tofu and other soy products (slightly alkaline).  Tempeh and wheat protein powder (which you may be able to find as textured vegetable protein, a staple for backpackers) also look to be lower in acid.  Vegetarian blogs such as [Michael's][2] can provide you with interesting recipes for tofu, tempeh, and seitan (a wheat gluten product that is similar to wheat protein powder), although you will have to watch out for what the ingredients are.&#xD;&#xA;&#xD;&#xA;For more carbohydrates try quinoa.  It's rich in protein and fiber and helps to promote a balanced diet.&#xD;&#xA;  [1]: http://www.rense.com/1.mpicons/acidalka.htm&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/1393/michael-at-herbivoracious" />
  <row Id="22944" PostHistoryTypeId="2" PostId="11193" RevisionGUID="16f2cb11-8d0a-44ca-ba28-2f472ce347f5" CreationDate="2011-01-18T18:25:04.410" UserId="2196" Text="I few years ago I put Cinnamon in my coffee. After a few hours (I'm a slow coffee drinker) I started to take my last sip and a big clump of mucus hit my tongue and I almost puked. After recovering, and almost getting into fist fights with several co-workers (They loved pulling pranks) a few of them said cinnamon always does that. I'm still not so sure? What is up with Cinnamon and coffee and are there any other spices that does that? Or should I have continue to punch my co-workers?" />
  <row Id="22945" PostHistoryTypeId="1" PostId="11193" RevisionGUID="16f2cb11-8d0a-44ca-ba28-2f472ce347f5" CreationDate="2011-01-18T18:25:04.410" UserId="2196" Text="What does the Cinnamon in my coffee turn into?" />
  <row Id="22946" PostHistoryTypeId="3" PostId="11193" RevisionGUID="16f2cb11-8d0a-44ca-ba28-2f472ce347f5" CreationDate="2011-01-18T18:25:04.410" UserId="2196" Text="&lt;coffee&gt;&lt;cinnamon&gt;" />
  <row Id="22947" PostHistoryTypeId="2" PostId="11194" RevisionGUID="77884789-5e13-49ea-ba0c-27640d8e543f" CreationDate="2011-01-18T18:30:12.003" UserId="2196" Text="Think about having dinner for breakfast, if you have the time. I got stuck on my 4hour body diet but once I stopped thinking I needed to eat breakfast food at breakfast it is going well. Cold chicken from the night before with some black beans can be pretty good." />
  <row Id="22948" PostHistoryTypeId="2" PostId="11195" RevisionGUID="ae7d046a-be32-4e72-b088-10bdefb39bcd" CreationDate="2011-01-18T18:32:58.303" UserId="3630" Text="I know people who like cinnamon in their coffee, but the trick is to put the cinnamon in with the grounds before you brew it.  I am not sure if there are other spices that do that.  However, if you are looking to get back at your co-workers, just get some fine garlic powder, and sprinkle it on the base of their windshield.  The air intake will suck it in, and blow it throughout their car, and the inside of their car will be smelling like garlic for a long time.  The finer the powder, the better." />
  <row Id="22949" PostHistoryTypeId="2" PostId="11196" RevisionGUID="7c93734c-6c81-426e-8211-0b5c762779e1" CreationDate="2011-01-18T18:34:24.997" UserId="4131" Text="The crust on my french bread never turns out &quot;crusty&quot; like it does in restaurants, what am I doing wrong?" />
  <row Id="22950" PostHistoryTypeId="1" PostId="11196" RevisionGUID="7c93734c-6c81-426e-8211-0b5c762779e1" CreationDate="2011-01-18T18:34:24.997" UserId="4131" Text="Crusty french bread" />
  <row Id="22951" PostHistoryTypeId="3" PostId="11196" RevisionGUID="7c93734c-6c81-426e-8211-0b5c762779e1" CreationDate="2011-01-18T18:34:24.997" UserId="4131" Text="&lt;bread&gt;" />
  <row Id="22952" PostHistoryTypeId="2" PostId="11197" RevisionGUID="d037c997-63c8-409d-afb5-4b7bf872e7e2" CreationDate="2011-01-18T18:37:33.793" UserId="3630" Text="To promote a crust on a bread (ie. getting it 'crusty'), the bread must be baked in two phases.  First, steam must be introduced (and not vented) for about a third of the bake time.  Then, you must evacuate the steam and bake the remainder of time dry.  This is the trick to making crusty breads. Also critical in the promotion of crust is temperature.  You must bake crusty breads at a high temp., at least 400 degrees (which is what I bake my crusty-style breads at).&#xD;&#xA;&#xD;&#xA;Also of note, crusty breads tend to be lean doughs, that is one without a high fat content." />
  <row Id="22953" PostHistoryTypeId="2" PostId="11198" RevisionGUID="102a1db0-eef2-4988-b430-0faa14e287e2" CreationDate="2011-01-18T18:43:16.223" UserId="4131" Text="I grew up in Nova Scotia, Canada and my grandmother used to make what she called &quot;brown&quot; bread she used to make it every time she would make homemade baked beans.  She is no longer with us and I'm trying to track down this little bit of my childhood.  Any suggestions on a &quot;brown&quot; bread, I believe it was made with molasses and it was quite moist and filling.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22954" PostHistoryTypeId="1" PostId="11198" RevisionGUID="102a1db0-eef2-4988-b430-0faa14e287e2" CreationDate="2011-01-18T18:43:16.223" UserId="4131" Text="My grandmothers &quot;brown&quot; bread." />
  <row Id="22955" PostHistoryTypeId="3" PostId="11198" RevisionGUID="102a1db0-eef2-4988-b430-0faa14e287e2" CreationDate="2011-01-18T18:43:16.223" UserId="4131" Text="&lt;bread&gt;" />
  <row Id="22956" PostHistoryTypeId="2" PostId="11199" RevisionGUID="d98898b9-50ad-467f-9658-2e0ac60ca5ad" CreationDate="2011-01-18T18:50:27.430" UserId="67" Text="I don't even bother with a whisk for something that small.  (the only wisk I have is medium sized balloon whisk, I don't have any small ones).&#xD;&#xA;&#xD;&#xA;I find a fork and a small bowl work well for up to about 3-4 eggs.  I tip the bowl towards hand with the fork so I can get a better angle on it, and it keeps the eggs from spreading out too much across the bowl." />
  <row Id="22957" PostHistoryTypeId="2" PostId="11200" RevisionGUID="b9f3e128-dbc6-41fb-9500-f4a86dfc31e7" CreationDate="2011-01-18T18:52:57.587" UserId="1816" Text="The answer provided by [mrwienerdog][1] is true, but short on details.&#xD;&#xA;&#xD;&#xA;1. Heat oven to at least 500 degrees F, ideally with a pizza stone inside.  Also inside should be a thick metal pan that can handle having water poured into it.  Carefully position shaped, proofed bread on a pizza peel or unrimmed baking pan that is generously dusted with corn meal.&#xD;&#xA;2. Heat 1 c. water to near boiling.&#xD;&#xA;3. When your oven is heated, open oven and slide bread onto stone (or place the baking pan on the rack if you don't have a stone).  Add 1 c. water to the metal pan that you heated in the oven.&#xD;&#xA;4. Open the oven after 30 seconds.  Mist the sides of your oven (being careful to avoid the glass pane, which may shatter if in contact with cold water when hot).  Do this twice more.  Then lower your baking temperature to the prescribed temperature.&#xD;&#xA;&#xD;&#xA;This amount of water should be the correct amount to promote the critical early steam without steaming your bread for the entire baking time.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11196/crusty-french-bread/11197#11197" />
  <row Id="22958" PostHistoryTypeId="2" PostId="11201" RevisionGUID="c6b0dca2-a564-4a12-81cd-79aa343934af" CreationDate="2011-01-18T18:58:05.677" UserId="1816" Text="Googling [brown bread Nova Scotia][1] provides a plethora of recipes.  Here are some common traits:&#xD;&#xA;&#xD;&#xA;1. Contains molasses, just as you said&#xD;&#xA;2. Contains some other grain than simply flour - oatmeal, shredded wheat, and whole grain wheat were among the contenders&#xD;&#xA;3. Uses shortening to enrich the dough (in some cases butter as well, but shortening was in all recipes)&#xD;&#xA;&#xD;&#xA;I'd recommend googling for recipes and picking one which reminds you of your grandmother's.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?q=brown+bread+canada&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a#sclient=psy&amp;hl=en&amp;client=firefox-a&amp;hs=mUH&amp;rls=org.mozilla:en-US%3Aofficial&amp;source=hp&amp;q=brown+bread+nova+scotia&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;pbx=1&amp;fp=c72bee5a4a93f9a3" />
  <row Id="22959" PostHistoryTypeId="2" PostId="11202" RevisionGUID="4925488d-fa32-4669-8f3b-c9a8c5c5f379" CreationDate="2011-01-18T19:01:25.033" UserId="4341" Text="As mentioned below, you need to maintain a high temperature and steam the loaf for part of the baking time.&#xD;&#xA;&#xD;&#xA;An easy way to get both of these things in a home oven is to use a covered cast-iron or ceramic pot and pre-heat it with the oven. The mass of the cast-iron maintains a consistent temperature, and the cover allows the load to steam in its own water.&#xD;&#xA;&#xD;&#xA;There is more detail on this method here: http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1" />
  <row Id="22960" PostHistoryTypeId="2" PostId="11203" RevisionGUID="0cfa9928-7171-4e4d-8249-a2831cd6f446" CreationDate="2011-01-18T19:10:49.267" UserId="1259" Text="I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my use of the system. How does this actually whip the cream upon dispensing? What does shaking do that will make a solid foam / mousse? Why does over shaking turn it in to a solid in the cannister? " />
  <row Id="22961" PostHistoryTypeId="1" PostId="11203" RevisionGUID="0cfa9928-7171-4e4d-8249-a2831cd6f446" CreationDate="2011-01-18T19:10:49.267" UserId="1259" Text="How does a whipped cream charger work?" />
  <row Id="22962" PostHistoryTypeId="3" PostId="11203" RevisionGUID="0cfa9928-7171-4e4d-8249-a2831cd6f446" CreationDate="2011-01-18T19:10:49.267" UserId="1259" Text="&lt;cooking-techniques&gt;&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="22963" PostHistoryTypeId="2" PostId="11204" RevisionGUID="5c61f7b5-c083-46c8-88b7-4bf06ea583ee" CreationDate="2011-01-18T19:18:25.830" UserId="67" Text="I don't know how to explain this well in words, but there's at least two different methods for flipping stuff in a pan, because you have either curved or straight sides on the pan.  I personally find it easier to do in a curved sided pan:&#xD;&#xA;&#xD;&#xA;I extend my arm forward, then quickly flip the back of the pan up while pulling back at the same time.  The curved side basically acts as a ramp to propel the food up and over.&#xD;&#xA;&#xD;&#xA;For a saute pan (straight sides), follow the technique that ElendilTheTall explained, where you tip it first.&#xD;&#xA;&#xD;&#xA;A few things to remember when trying to flip your food : if the food's stuck to the bottom, it's not going to flip.  Give the pan a quick shake first, to see if you need to stir to loosen any stuck bits.&#xD;&#xA;&#xD;&#xA;And for the practicing -- besides just practicing with dry things first ... I'd suggest you start with just a little bit, get used to it, then add more ... and add more of something else, as with more than one color in the pan, you can see how well you're distributing things when you flip.  (eg, lentils, other beans, rice, dry pasta, etc.)&#xD;&#xA;&#xD;&#xA;Start with a mid-sized pan, as larger pans are actually more forgiving when catching, but too large makes it heavy and difficult to get a good flip.  (ie, don't start with your cast iron).&#xD;&#xA;&#xD;&#xA;If you have a grill, or a table outside to practice on, the cleanup's even easier.  (although, use a cold grill, just for practice).  You can also practice with just water, if you're outside, without as much worry.&#xD;&#xA;&#xD;&#xA;As for when to do it -- lots of small things; stirring risks keeping the bottom bits on the bottom, and the top things up top, so things cook unevenly.  Even if you use a spatula to flip, like you might for a larger item, the middle stuff stays in the middle.&#xD;&#xA;&#xD;&#xA;The other advantage is that it only takes one hand -- I generally keep my right hand clean when cooking, and stirring sometimes takes two hands -- one to keep the pan still, while the other one stirs.  It's also quicker to get a more thorough mix than stirring.&#xD;&#xA;" />
  <row Id="22964" PostHistoryTypeId="2" PostId="11205" RevisionGUID="d8a44899-2a64-4f7e-96b4-ed5683532166" CreationDate="2011-01-18T19:23:46.830" UserId="4341" Text="Cinnamaldehyde, the compound that gives cinnamon its flavor, is known to cause inflammation in mucous membranes (http://cameochemicals.noaa.gov/chemical/20036).&#xD;&#xA;&#xD;&#xA;It's also mildly water soluble. So, when you made your coffee it was probably diluted enough that it didn't cause a problem. As it sat out, it probably fell out of the solution and settled in the bottom of your cup in a more concentrated form." />
  <row Id="22965" PostHistoryTypeId="2" PostId="11206" RevisionGUID="e9fa1b0f-5cbb-4583-abc1-2b09ef39bb8a" CreationDate="2011-01-18T19:25:44.703" UserId="3348" Text="The cream whipper relies on gas expansion to work.&#xD;&#xA;&#xD;&#xA;When you make whipped cream by beating, you beat fine air bubbles into the cream. The cream traps air and becomes essentially a matrix that holds those bubbles--a foam.&#xD;&#xA;&#xD;&#xA;Your gas-charged whipper does the same thing in a totally different way.&#xD;&#xA;&#xD;&#xA;When you charge the whipper with gas, there's high gas pressure inside with the cream. The cream will actually absorb the nitrous oxide you put in. Because of the pressure, the gas absorbed can be thought of as really really really small bubbles within the cream. So you have a matrix of gas and cream, but because the bubbles are so small, it's essentially just cream. &#xD;&#xA;&#xD;&#xA;Chilled liquids more easily absorb gases at high pressure, which is why it's good to use cold cream and keep the whole unit in the fridge. A limited amount of agitation (shaking) exposes more cream to the gas, improving absorption.&#xD;&#xA;&#xD;&#xA;When you release the cream from the device, the absorbed gas expands rapidly. The bubbles get bigger, and your cream to bubble ratio becomes more like the foam that we know as whipped cream. It's really exactly the same thing, only with nitrous oxide instead of plain ol' boring air inside the bubbles.&#xD;&#xA;&#xD;&#xA;Why nitrous oxide? As I understand it, it's because it's the cheapest non-toxic, odorless and tasteless gas you can get. Carbon dioxide would almost be a good choice, but unfortunately it's bitter. Not a good match for cream.&#xD;&#xA;&#xD;&#xA;Finally, why is shaking too much a bad thing? That one I don't know for sure, but I know what happens when you over-whip cream with the mixer. You make butter. Perhaps the gas or high pressure encourages this conversion, or maybe you're just churning it that much when you over-shake. Either way, I'm sure you've essentially made butter when you shook it too much.&#xD;&#xA;" />
  <row Id="22966" PostHistoryTypeId="6" PostId="11203" RevisionGUID="8b3e0268-591d-4931-99df-c7d00cf04e61" CreationDate="2011-01-18T19:29:23.903" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;whipped-cream&gt;&lt;whipper&gt;" />
  <row Id="22967" PostHistoryTypeId="6" PostId="11203" RevisionGUID="b8802585-1bc6-4b30-b0b0-33a39c7dc74f" CreationDate="2011-01-18T19:33:51.990" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cream&gt;&lt;whipped-cream&gt;&lt;whipper&gt;" />
  <row Id="22968" PostHistoryTypeId="6" PostId="11196" RevisionGUID="0f2d161a-f255-4fd5-ae85-92de79fa35bd" CreationDate="2011-01-18T19:35:57.260" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="22969" PostHistoryTypeId="6" PostId="11196" RevisionGUID="bcadaa55-a0cf-4b76-a3e8-8bf8a6444e5e" CreationDate="2011-01-18T19:36:54.217" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;crust&gt;" />
  <row Id="22970" PostHistoryTypeId="25" PostId="11196" RevisionGUID="35c21b9d-539c-481e-bcef-02b814a0cb0e" CreationDate="2011-01-18T19:55:38.687" Comment="http://twitter.com/#!/StackCooking/status/27454084873191424" />
  <row Id="22971" PostHistoryTypeId="2" PostId="11207" RevisionGUID="b588ef4c-f68c-4101-864d-87e4ad160730" CreationDate="2011-01-18T20:14:13.347" UserId="41" Text="The principle is actually very simple to understand if you take the liquid out of the equation, and imagine that you're just charging the dispenser by itself, empty.&#xD;&#xA;&#xD;&#xA;If you remember your high school science, you should remember that:&#xD;&#xA;&#xD;&#xA;  * Gases, unlike liquids, are highly [compressible][1]; and&#xD;&#xA;  * A gas expands to fill its container.&#xD;&#xA;&#xD;&#xA;A whipped cream *charger* is a sealed container holding a sizable amount of highly **pressurized** gas (nitrous oxide).  When you screw one into the *dispenser*, it punctures the charger, allowing the pressurized gas to expand and enter the dispenser.  Since the dispenser has much higher capacity (volume) than the charger, basic thermodynamics dictates that **most** of the gas will end up in the dispenser.&#xD;&#xA;&#xD;&#xA;When you beat eggs, cream, or anything similar, you are gradually incorporating air into the mixture.  [bikeboy's explanation][2] of what it means to incorporate air is a fairly good one.  The difference with a cream whipper is that instead of *gradually incorporating* air into the liquid, you are *rapidly forcing* the nitrous oxide into it.  Because the entire apparatus is completely sealed, when you shake it up, the gas has no place to go except into the liquid.&#xD;&#xA;&#xD;&#xA;That's really all there is to it.  You're cramming a certain quantity of a liquid into a container with a large amount of gas and forcing the two to mix.  They *will* still separate over time, because the container is not completely full (and the gas would rather occupy the empty space at the top), but shaking it quickly re-incorporates the ingredients.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Compressibility&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/11203/how-does-a-whipped-cream-charger-work/11206#11206" />
  <row Id="22972" PostHistoryTypeId="2" PostId="11208" RevisionGUID="32dcf5d3-15fe-43aa-9737-6b77109c5c59" CreationDate="2011-01-18T20:18:53.050" UserId="1259" Text="So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in order to make a stable foam / mousse. Some common ingredients seem to be cheese, cream, and gelatin. But I've also seen recipes with chocolate and water (melted and combined), lecithin, or even scrambled eggs with sous vide eggs, skim milk, and butter. &#xD;&#xA;&#xD;&#xA;So what ingredients are a must for making a foam? How do they work?&#xD;&#xA;&#xD;&#xA;I must admit, I'm more interested in the &quot;how&quot; than the &quot;what&quot;. The what seems to be pretty well defined in the list or recipes, but I want to be able to create my own culinary treats and understanding the process is invaluable in making things up. " />
  <row Id="22973" PostHistoryTypeId="1" PostId="11208" RevisionGUID="32dcf5d3-15fe-43aa-9737-6b77109c5c59" CreationDate="2011-01-18T20:18:53.050" UserId="1259" Text="What ingredients will allow me to make a foam with a whipped cream charger?" />
  <row Id="22974" PostHistoryTypeId="3" PostId="11208" RevisionGUID="32dcf5d3-15fe-43aa-9737-6b77109c5c59" CreationDate="2011-01-18T20:18:53.050" UserId="1259" Text="&lt;whipped-cream&gt;&lt;whipper&gt;" />
  <row Id="22975" PostHistoryTypeId="5" PostId="11202" RevisionGUID="85a15d31-b922-45dd-ba73-92b97e99e24b" CreationDate="2011-01-18T20:38:42.010" UserId="4341" Comment="edited body" Text="As mentioned below, you need to maintain a high temperature and steam the loaf for part of the baking time.&#xD;&#xA;&#xD;&#xA;An easy way to get both of these things in a home oven is to use a covered cast-iron or ceramic pot and pre-heat it with the oven. The mass of the cast-iron maintains a consistent temperature, and the cover allows the loaf to steam in its own water.&#xD;&#xA;&#xD;&#xA;There is more detail on this method here: http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1" />
  <row Id="22976" PostHistoryTypeId="2" PostId="11209" RevisionGUID="40f1f2ef-2a94-495a-8f03-34b5f1bfa02f" CreationDate="2011-01-18T20:47:52.510" UserId="3673" Text="The dramatic effects of freezing something almost always has an immediate impact on taste.  But it seems like the longer something is in the freezer the worse it tastes.  Recently, I found some months old chicken in the back of the freezer and it definitely tasted slightly strange.&#xD;&#xA;&#xD;&#xA;So, beyond the initial freezing process, how long can you store frozen chicken before being frozen effects it's taste?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22977" PostHistoryTypeId="1" PostId="11209" RevisionGUID="40f1f2ef-2a94-495a-8f03-34b5f1bfa02f" CreationDate="2011-01-18T20:47:52.510" UserId="3673" Text="How long can you freeze chicken before it seriously affects its taste?" />
  <row Id="22978" PostHistoryTypeId="3" PostId="11209" RevisionGUID="40f1f2ef-2a94-495a-8f03-34b5f1bfa02f" CreationDate="2011-01-18T20:47:52.510" UserId="3673" Text="&lt;chicken&gt;&lt;freezing&gt;&lt;flavor&gt;" />
  <row Id="22979" PostHistoryTypeId="2" PostId="11210" RevisionGUID="6348d8d5-8900-48d8-9ddb-1344930adbd1" CreationDate="2011-01-18T20:52:03.847" UserId="3630" Text="There was a question about freezing fish recently which was similar (but had the overtone of food safety, not taste).   Personally, I only like to freeze meat for up to a month (on the top end).  I find that unless it is really, really well protected, anything more than that has a really noticeable effect.  However, there are some cuts, like ground beef, that I will keep longer, simply due to the type of dish that they are being used in." />
  <row Id="22980" PostHistoryTypeId="2" PostId="11211" RevisionGUID="ff182f2c-25b5-4f6b-b11b-c1247555cb6d" CreationDate="2011-01-18T20:59:25.730" UserId="3630" Text="There are many, many methods to making a mousse.  From simply folding melted chocolate into cream, to making a ganache and then folding that in, to making italian meringue and folding that in.......Normally, it is always something folded into a whipped cream.&#xD;&#xA;&#xD;&#xA;My favourite way to make a supple, nice, flavourful mousse is to prepare a bombe, and fold that in." />
  <row Id="22981" PostHistoryTypeId="2" PostId="11212" RevisionGUID="9fe1c14a-88cb-4a27-a6f4-d87f2879f6e3" CreationDate="2011-01-18T21:02:03.877" UserId="41" Text="A foam is just a liquid with plenty of air incorporated into it.  You can incorporate air into *any* liquid; in order to be able to create an actual *foam*, however, you need to be able to incorporate the air *faster* than it escapes.&#xD;&#xA;&#xD;&#xA;What makes a liquid able to **hold** the air you're incorporating (and hence form a foam) is a **foam stabilizer**, also commonly called an **emulsifier**.  I know of no specific *taxonomy* of emulsifiers, but the vast majority are *hydrocolloids* AKA *gelling agents* and belong to some family of *protein*.&#xD;&#xA;&#xD;&#xA;  * Agar, carrageenan, alginate, xanthan, and pectin are all types of [polysaccharide][1];&#xD;&#xA;  * Lecithin is mostly a random collection of [phospholipids][2];&#xD;&#xA;  * Gelatin is denatured collagen, i.e. animal protein;&#xD;&#xA;  * Whey protein is the prevalent protein in dairy products;&#xD;&#xA;&#xD;&#xA;And so on.  Really almost any emulsifier will do.  Basically everything in your list either is, or contains, one of the the additives mentioned above:&#xD;&#xA;&#xD;&#xA;  * Chocolate is almost always emulsified with soy lecithin;&#xD;&#xA;  * Eggs contain high amounts of lecithin;&#xD;&#xA;  * Milk and cream contain whey protein;&#xD;&#xA;  * Most &quot;supermarket cream&quot; also has emulsifiers like carrageenan already in it.&#xD;&#xA;&#xD;&#xA;...you get the picture, I hope.  The most basic answer I can give to this is that if you want to make a foam, you need to either use something that's **already an emulsion** (milk, butter, chocolate, etc.) or **use an emulsifier/stabilizer additive** (such as gelatin, lecithin, etc.)&#xD;&#xA;&#xD;&#xA;If you want a relatively complete list of **all** of the food additives that qualify, you'll want to look at the E number, and specifically [E400-499][4] (thickeners, stabilizers, emulsifiers).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Polysaccharide&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Phospholipid&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Surfactant&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29" />
  <row Id="22982" PostHistoryTypeId="5" PostId="11212" RevisionGUID="205a9e2a-2c3d-490a-ad3a-f3d602f2692f" CreationDate="2011-01-18T21:37:57.280" UserId="41" Comment="added 385 characters in body" Text="A foam is just a liquid with plenty of air incorporated into it.  You can incorporate air into *any* liquid; in order to be able to create an actual *foam*, however, you need to be able to incorporate the air *faster* than it escapes.&#xD;&#xA;&#xD;&#xA;What makes a liquid able to **hold** the air you're incorporating (and hence form a foam) is a **foam stabilizer**, also commonly called an **emulsifier**&lt;sup&gt;1&lt;/sup&gt;.  I know of no specific *taxonomy* of stabilizers, but the vast majority are *hydrocolloids* AKA *gelling agents* and belong to some family of *protein*.&#xD;&#xA;&#xD;&#xA;  * Agar, carrageenan, alginate, xanthan, and pectin are all types of [polysaccharide][1];&#xD;&#xA;  * Lecithin is mostly a random collection of [phospholipids][2];&#xD;&#xA;  * Gelatin is denatured collagen, i.e. animal protein;&#xD;&#xA;  * Whey protein is the prevalent protein in dairy products;&#xD;&#xA;&#xD;&#xA;And so on.  Really almost any emulsifier will do.  Basically everything in your list either is, or contains, one of the the additives mentioned above:&#xD;&#xA;&#xD;&#xA;  * Chocolate is almost always emulsified with soy lecithin;&#xD;&#xA;  * Eggs contain high amounts of lecithin;&#xD;&#xA;  * Milk and cream contain whey protein;&#xD;&#xA;  * Most &quot;supermarket cream&quot; also has emulsifiers like carrageenan already in it.&#xD;&#xA;&#xD;&#xA;...you get the picture, I hope.  The most basic answer I can give to this is that if you want to make a foam, you need to either use something that's **already an emulsion** (milk, butter, chocolate, etc.) or **use an emulsifier/stabilizer additive** (such as gelatin, lecithin, etc.)&#xD;&#xA;&#xD;&#xA;If you want a relatively complete list of **all** of the food additives that qualify, you'll want to look at the E number, and specifically [E400-499][4] (thickeners, stabilizers, emulsifiers).&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;1. As commenter Erik very correctly points out, an emulsifier is not the same thing as a foam stabilizer.  However, by convention, the terms seem to be used interchangeably all over the place, to the extent that I get blank looks when I refer to a &quot;stabilizer&quot; as opposed to &quot;emulsifier&quot;.  So, **know** the difference, but don't get too hung up on it.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Polysaccharide&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Phospholipid&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Surfactant&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29" />
  <row Id="22983" PostHistoryTypeId="5" PostId="11209" RevisionGUID="fe57fa8d-9676-4b36-b1ff-28f2cb12f86d" CreationDate="2011-01-18T22:30:08.833" UserId="3673" Comment="+raw" Text="The dramatic effects of freezing something almost always has an immediate impact on taste.  But it seems like the longer something is in the freezer the worse it tastes.  Recently, I found some months old raw chicken in the back of the freezer and it definitely tasted slightly strange.&#xD;&#xA;&#xD;&#xA;So, beyond the initial freezing process, how long can you store frozen chicken before being frozen effects it's taste?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="22984" PostHistoryTypeId="4" PostId="11209" RevisionGUID="fe57fa8d-9676-4b36-b1ff-28f2cb12f86d" CreationDate="2011-01-18T22:30:08.833" UserId="3673" Comment="+raw" Text="How long can you freeze raw chicken before it seriously affects its taste?" />
  <row Id="22985" PostHistoryTypeId="25" PostId="11203" RevisionGUID="e503e9ef-8990-4a16-a113-b002a94d772a" CreationDate="2011-01-18T22:55:38.703" Comment="http://twitter.com/#!/StackCooking/status/27499383683555328" />
  <row Id="22986" PostHistoryTypeId="2" PostId="11213" RevisionGUID="19f10282-7f8d-4c16-bb11-c1a6b35b568d" CreationDate="2011-01-18T23:04:37.337" UserId="4343" Text="The change in flavor is mainly affected by packaging and how long before it gets frozen.&#xD;&#xA;&#xD;&#xA;Packaging: If you have vacuum sealed chicken it will last quite a while. It won't get freezer burnt, dry out or pick up flavors from other freezer occupants. I would say properly packaged will last months to a year range depending on your taste buds.&#xD;&#xA;&#xD;&#xA;Time before freezing: I have a habit of buying meat to cook right away, but end up freezing it raw several days after the fact. I then see it a week or two later and pull it out to cook. It never tastes as good as when I freeze it immediately." />
  <row Id="22987" PostHistoryTypeId="6" PostId="11208" RevisionGUID="a3fc5246-53c9-47b2-8df9-6db996c1d5e7" CreationDate="2011-01-18T23:29:10.997" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;whipped-cream&gt;&lt;whipper&gt;" />
  <row Id="22988" PostHistoryTypeId="2" PostId="11214" RevisionGUID="d4df1706-a33c-4a28-a30f-4f73fd73badf" CreationDate="2011-01-19T00:32:27.683" UserId="152" Text="I tried making seitan by boiling it once and didn't like the texture. The way I do it now is wrapping it in tin foil then steaming it (I recently got some cloth bags I'm going to try doing it in). I found my recipe &lt;a href=&quot;http://vegandad.blogspot.com/2008/03/homemade-sausages.html&quot;&gt;here&lt;/a&gt;, and I generally follow a similar process for any seitan." />
  <row Id="22989" PostHistoryTypeId="2" PostId="11215" RevisionGUID="ef88ed22-427f-4f68-b02a-9c4242c9b53e" CreationDate="2011-01-19T01:00:45.780" UserId="2047" Text="Eggs are slightly alkaline, and contain a reasonable amount of calories, mostly in the form of fats, and other useful nutrients that a growing chick(en) needs." />
  <row Id="22990" PostHistoryTypeId="6" PostId="11186" RevisionGUID="a4b101bf-810b-419d-bd80-0839252b5da6" CreationDate="2011-01-19T01:04:49.650" UserId="41" Comment="edited tags" Text="&lt;menu-planning&gt;" />
  <row Id="22991" PostHistoryTypeId="5" PostId="11033" RevisionGUID="2ce04411-f89b-4565-8841-75468d08eca3" CreationDate="2011-01-19T01:25:16.070" UserId="3750" Comment="added 1 characters in body" Text="I've had mine sit for six months or more without feeding and still have life in it.&#xD;&#xA;&#xD;&#xA;Don't use such an old one for bread though.  Do a thorough wash of it first.  Otherwise it'll taste like poop in a gym sock." />
  <row Id="22992" PostHistoryTypeId="2" PostId="11216" RevisionGUID="433eb266-0def-4c19-a7cd-b7277d0139ff" CreationDate="2011-01-19T01:31:28.337" UserId="1601" Text="From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always felt that cookies are better when the butter is a little firmer. Why is that? Is there a better way? Should I simply defrost the butter in the microwave carefully? Perhaps put it in a closed bag and run it under warm water? " />
  <row Id="22993" PostHistoryTypeId="1" PostId="11216" RevisionGUID="433eb266-0def-4c19-a7cd-b7277d0139ff" CreationDate="2011-01-19T01:31:28.337" UserId="1601" Text="How to prepare butter for baking when time is limited?" />
  <row Id="22994" PostHistoryTypeId="3" PostId="11216" RevisionGUID="433eb266-0def-4c19-a7cd-b7277d0139ff" CreationDate="2011-01-19T01:31:28.337" UserId="1601" Text="&lt;baking&gt;&lt;butter&gt;" />
  <row Id="22995" PostHistoryTypeId="25" PostId="11209" RevisionGUID="070ab88f-555f-4033-9b37-03c98b375e75" CreationDate="2011-01-19T01:55:38.823" Comment="http://twitter.com/#!/StackCooking/status/27544682422607872" />
  <row Id="22996" PostHistoryTypeId="2" PostId="11217" RevisionGUID="fd4c6963-e893-4a66-95af-519ebed28dbb" CreationDate="2011-01-19T02:08:52.347" UserId="4341" Text="To get your butter up to room temperature faster, you can slice it into very small pieces or grate it with a cheese grater and then leave it out in a single layer. It will get where you want it in around 10 minutes that way.&#xD;&#xA;&#xD;&#xA;You cookies taste better with room temperature butter because they have more air in them. When you mix the butter, sugar and eggs in your cookie recipe you're creating an emulsion of oil, proteins and air. Those little air pockets in the cookie dough then help the cookie puff up when it bakes. When the butter is melted all the way before you mix it in, this emulsion has much less air in it than it should, so your cookies' texture isn't as good." />
  <row Id="22997" PostHistoryTypeId="2" PostId="11218" RevisionGUID="6868233a-8c01-462a-9df4-3fbef3fd34d7" CreationDate="2011-01-19T02:43:29.080" UserId="3672" Text="When we made this bread at school, they told us to throw a few icecubes into the bottom of the oven every 5-10 minutes while baking. These are gas ovens, not sure if it makes a difference between electric or gas. But the bread I made with this method turned out fantastic!    " />
  <row Id="22998" PostHistoryTypeId="2" PostId="11219" RevisionGUID="d5c3aa8f-0257-477b-ad24-35f15b121559" CreationDate="2011-01-19T03:09:18.870" UserId="1307" Text="[This][1] article has a lot of interesting information about butter in cookies, including common mistakes people make.&#xD;&#xA;&#xD;&#xA;It suggests:&#xD;&#xA;&#xD;&#xA;&gt; The best way to get frozen or&#xD;&#xA;&gt; refrigerated butter ready for creaming&#xD;&#xA;&gt; is to cut it into chunks. (Never use a&#xD;&#xA;&gt; microwave: it will melt it, even&#xD;&#xA;&gt; though it will look solid.) When the&#xD;&#xA;&gt; butter is still cold, but takes the&#xD;&#xA;&gt; imprint of a finger when gently&#xD;&#xA;&gt; pressed, it is ready to be creamed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2008/12/17/dining/17bake.html" />
  <row Id="22999" PostHistoryTypeId="5" PostId="11209" RevisionGUID="6684a508-58fc-4e97-a1d4-c65bfdbba3bb" CreationDate="2011-01-19T03:41:54.853" UserId="3673" Comment="edited body" Text="The dramatic effects of freezing something almost always has an immediate impact on taste.  But it seems like the longer something is in the freezer the worse it tastes.  Recently, I found some months old raw chicken in the back of the freezer and it definitely tasted slightly strange.&#xD;&#xA;&#xD;&#xA;So, beyond the initial freezing process, how long can you store frozen chicken before being frozen affects it's taste?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23000" PostHistoryTypeId="25" PostId="11216" RevisionGUID="28a59485-df50-4c4e-8845-9955081ffe3e" CreationDate="2011-01-19T04:55:38.810" Comment="http://twitter.com/#!/StackCooking/status/27589980771581952" />
  <row Id="23001" PostHistoryTypeId="2" PostId="11220" RevisionGUID="fd8d1971-5ebf-4b46-a998-9f85b6a6b93c" CreationDate="2011-01-19T05:19:10.297" UserId="4351" Text="I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it.&#xD;&#xA;&#xD;&#xA;There is confusion about callaloo the plant and callaloo the dish I am refering to the plant amaranth. &#xD;&#xA;&#xD;&#xA;I have never tasted spinach and I can not get it to buy where I am from, callaloo is easy to come by, I am hoping that someone here who have tasted both can tell me if this is true that callaloo can be used as a substitute for spinach. If i can get an answer here it would be a bit better than experimenting.&#xD;&#xA;&#xD;&#xA;I have seen some substitutes for spinach on the Internet but unfortunately all fall in the hard to get category for me." />
  <row Id="23002" PostHistoryTypeId="1" PostId="11220" RevisionGUID="fd8d1971-5ebf-4b46-a998-9f85b6a6b93c" CreationDate="2011-01-19T05:19:10.297" UserId="4351" Text="How good a substitute is callaloo for spinach?" />
  <row Id="23003" PostHistoryTypeId="3" PostId="11220" RevisionGUID="fd8d1971-5ebf-4b46-a998-9f85b6a6b93c" CreationDate="2011-01-19T05:19:10.297" UserId="4351" Text="&lt;vegetables&gt;" />
  <row Id="23004" PostHistoryTypeId="2" PostId="11221" RevisionGUID="1e3f958f-4e61-46a4-8dca-1d054a105455" CreationDate="2011-01-19T07:23:43.397" UserId="4323" Text="I was a cook at a cafe recently that was buying in hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the hollandaise would be too thick; more like a butter spread than a sauce. Then, for a real long stretch right up til i got my current office gig, the stuff wouldn't thicken at all and just staid liquideous. &#xD;&#xA;&#xD;&#xA;this is the procedure i followed every time: &lt;br /&gt;&#xD;&#xA;melt half a pound of butter in the microwave&lt;br /&gt;&#xD;&#xA;carefully seperate 2 eggs&lt;br /&gt;&#xD;&#xA;add egg yellows to blender and blend til aerated&lt;br /&gt;&#xD;&#xA;add capful of white vinegar&lt;br /&gt;&#xD;&#xA;add pinch of salt&lt;br /&gt;&#xD;&#xA;slowly add melted butter&lt;br /&gt;&#xD;&#xA;&#xD;&#xA;what changes should i make to this procedure so my hollaindaise will come out perfect every time? what factors were likely for causing the failed (too thick or not thick at all) batches? and how does the temp of the liquid butter factor in? no offense intended to any food purists, but i'm not interested in answers that feature whisks and/or double boilers. answers featuring blenders/food processors only please. thank you!" />
  <row Id="23005" PostHistoryTypeId="1" PostId="11221" RevisionGUID="1e3f958f-4e61-46a4-8dca-1d054a105455" CreationDate="2011-01-19T07:23:43.397" UserId="4323" Text="perfect hollaindaise  every time using a blender/foodprocessor?" />
  <row Id="23006" PostHistoryTypeId="3" PostId="11221" RevisionGUID="1e3f958f-4e61-46a4-8dca-1d054a105455" CreationDate="2011-01-19T07:23:43.397" UserId="4323" Text="&lt;blender&gt;&lt;hollandaise&gt;" />
  <row Id="23007" PostHistoryTypeId="2" PostId="11222" RevisionGUID="08142f95-7ebd-4916-b1ad-6de6736fbd8b" CreationDate="2011-01-19T09:08:16.923" UserId="4194" Text="I have a recipe for blender Hollandaise that calls for whole eggs, not separated. Simply blend them until frothy, then drizzle in the hot butter while the blender is running. Add lemon juice/vinegar and seasoning and stir well.&#xD;&#xA;&#xD;&#xA;The same recipe made by hand just uses egg yolks, so perhaps the whites help the consistency somehow." />
  <row Id="23008" PostHistoryTypeId="5" PostId="11173" RevisionGUID="877b1a79-bb89-4e1d-b758-edc6a19bb375" CreationDate="2011-01-19T10:13:03.373" UserId="4323" Comment="reader made an objection based on faq. this objection was reasonable to me. the question now fits better with guidlines while still maintaining coherence with existing answers." Text="The question is, besides egg dishes, what are good options for low carb, sugar free breakfasts?&lt;br /&gt; &#xD;&#xA;&lt;br /&gt;&#xD;&#xA;me and my misses are currently trying out the south beach diet. the first two weeks are low carb and no sugar, and the hardest part for us is trying to find something for breakfast. all the south beach guides i've found have nothing for brekkie besides eggs, and my girl avidly dislikes eggs.&lt;br /&gt; &#xD;&#xA;We're both big breakfast people, so options like dinner for breakfast and weird things like celery with low-fat yoghurt won't work. anyone have nominations (nom nom) for low carb breakfast menu planning?" />
  <row Id="23009" PostHistoryTypeId="5" PostId="11166" RevisionGUID="1334b8c7-0fa7-4fa7-8f01-cf008e31f9c8" CreationDate="2011-01-19T10:44:21.823" UserId="210" Comment="fixed spelling" Text="Many sauces and pastries call for beaten yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must. &#xD;&#xA;But if you need only one or two egg yolks, regular mixers are too big for the task. What I'm currently using is a battery-driven micro mixer, and it is not powerful enough and eats up batteries fast.&#xD;&#xA;Can anybody suggest a good solution to the problem?" />
  <row Id="23010" PostHistoryTypeId="25" PostId="11220" RevisionGUID="cfaee486-952b-4a0c-85b7-15152040a9b8" CreationDate="2011-01-19T10:55:39.080" Comment="http://twitter.com/#!/StackCooking/status/27680578924969984" />
  <row Id="23011" PostHistoryTypeId="2" PostId="11223" RevisionGUID="8aa31b7e-ae30-4990-8667-b6df9beb33ef" CreationDate="2011-01-19T11:02:33.953" UserId="4323" Text="so one big problem with CSA style produce VS your friendly neighborhood supermarket is that A. you don't know what you'll get and B. what you do get will be seasonal. what if you want tomatoes in the winter? I'd suggest you look into two things&lt;br /&gt;&#xD;&#xA;1. dehydration&lt;br /&gt;&#xD;&#xA;get yourself a dehydrator and start making apple chips, fruit leathers, sun dried tomatoes, and lots more. this is a great way to make the most of your CSA boxen. dehydrate a bunch of fresh made tomatoe sauce in the summer, put it in a baggie in the freezer, pull it out mid-winter and it'll still taste amazing.&lt;br /&gt;&#xD;&#xA;2. preserving and canning&lt;br /&gt;&#xD;&#xA;learn how to make your own relishes, pickles and preserves. nothing adds zest to a winter meal like home-made preserves and relishes prepared from last summer's produce. it's more time intensive than dehydrating is, but very satisfying and worth the effort. it's also works better with greens than dehydrating does." />
  <row Id="23012" PostHistoryTypeId="2" PostId="11224" RevisionGUID="853bdbb7-3c64-4e2d-9e80-ef80778ebbc8" CreationDate="2011-01-19T11:17:21.920" UserId="4323" Text="cheat! use a faux butter. margarine is gross, unhealthy, and certainly not what i'm suggesting, but they have some nice faux butter out these days that have at least 30% real butter, and cream well direct out of the fridge. they have one here in NZ called olio i'm quite fond of, and i presume our food science tech isn't at an astronomically superior level compared with the rest of the world." />
  <row Id="23013" PostHistoryTypeId="2" PostId="11225" RevisionGUID="2d952cc1-4092-4f33-8e27-8a9ae18fb350" CreationDate="2011-01-19T11:18:38.703" UserId="2391" Text="As Wulfhart mentioned the packaging and time before freezing are very important, other major factors are the temperature food is stored at and the speed freezing takes place. Food bought frozen is flash frozen to minimise the size of water crystals which form in the process. This minimises the impact on flavour and texture.&#xD;&#xA;&#xD;&#xA;If you freeze food at home, use the fast freeze option if you have one (these usualy take your freezer to about -26°C) then this will be better than freezing at -18°C (normal freezer temperature) but not as good as flash freezing.&#xD;&#xA;&#xD;&#xA;The temperature of your freezer is affected by how full your freezer is, how well you maintain it (keeping it from icing up) and the quality of your freezer. If your freezer is constantly at or below -18°C and the chicken was bought frozen tests have shown little measurable change at 12 months. &#xD;&#xA;&#xD;&#xA;If your freezer is not cold enough, changes temperature a lot or was frozen slowly, then larger ice crystals form and the changes you mentioned occur." />
  <row Id="23014" PostHistoryTypeId="2" PostId="11226" RevisionGUID="02e1970b-d41f-4d77-b4a9-8ec8d88716b4" CreationDate="2011-01-19T11:26:04.330" UserId="4323" Text="have you tried tilting your blender? i had the same problem for awhile and tilting the blender so the blades could reach the eggs did the trick. just be sure to have a firm, two hand hold; one on the base of the blender and one on the glass. then just tilt the top towards you." />
  <row Id="23015" PostHistoryTypeId="2" PostId="11227" RevisionGUID="11a4263f-2300-4fe8-adac-f6bc51d232d6" CreationDate="2011-01-19T11:41:35.447" UserId="3756" Text="I have used the exact same procedure that you describe on a number of occasions, and the result has *always* been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested. &#xD;&#xA;&#xD;&#xA;Anyway, since the sauce never emulsified, I think you have been pouring in your butter to quickly. It is important to just add a few drops at a time until the sauce has started emulsifying. After that you can go faster, but it should still only be a thin stream. &#xD;&#xA;&#xD;&#xA;Also, something that I have noticed is that when using a food processor with only a small amount of egg yolks (or any ingredient, for that matter) is that the rotating knives will actually rotate *above* the ingredients and not actually mix them. When making hollandaise/mayonnaise, that will be fatal since you will just be pouring butter on top of a thin layer of egg yolks. So you might want to check your food processor and see if it works similar to mine. &#xD;&#xA;&#xD;&#xA;While  realise that you use this recipe because it is easier than making hollandaise by hand in a bain-marie, I would suggest that you at least try making it &quot;for real&quot; once before settling on this method. The consistency is so much nicer. I think the flavour is better too but that may only be my imagination. " />
  <row Id="23016" PostHistoryTypeId="2" PostId="11228" RevisionGUID="18741a66-50e6-4ccf-8632-7495b6186f12" CreationDate="2011-01-19T12:07:14.387" UserId="1394" Text="If I buy a packet of bread:&#xD;&#xA;&#xD;&#xA;![alt text][1]&#xD;&#xA;&#xD;&#xA;And put it in the freezer, in it's packet, when I take it out to defrost it tastes different, sometimes drier as well.  Why is this?  I would of thought moisture would be locked into the packet.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/JhWPc.jpg" />
  <row Id="23017" PostHistoryTypeId="1" PostId="11228" RevisionGUID="18741a66-50e6-4ccf-8632-7495b6186f12" CreationDate="2011-01-19T12:07:14.387" UserId="1394" Text="Why does frozen bread sort of taste different?" />
  <row Id="23018" PostHistoryTypeId="3" PostId="11228" RevisionGUID="18741a66-50e6-4ccf-8632-7495b6186f12" CreationDate="2011-01-19T12:07:14.387" UserId="1394" Text="&lt;bread&gt;&lt;freezing&gt;" />
  <row Id="23022" PostHistoryTypeId="2" PostId="11230" RevisionGUID="34d36805-f09f-4201-88c0-4424ff72ee8c" CreationDate="2011-01-19T12:25:55.470" UserId="1394" Text="Whipped cream, did they have it in the olden days before electricity?  I would venture yes.  I'm sure I've seen a portrait of Henry VIII munching some of that creamy goodness before.&#xD;&#xA;&#xD;&#xA;But what on earth caused someone to whisk cream for hours to see what would happen?  Is there any scientific basis to it?  IE, &quot;Well I know if  I whisk this cream theoretically it should thicken up&quot; or was it just some super board peasant folk who discovered it?  Perhaps an argument between a peasant wife and a peasant worker, &quot;Ima gonna take this fork to this cream and stir it for ages to make an annoying noise!&quot;&#xD;&#xA;&#xD;&#xA;Beating eggs, again, why bother when intuition would probably tell us we are wasting our time?&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="23023" PostHistoryTypeId="1" PostId="11230" RevisionGUID="34d36805-f09f-4201-88c0-4424ff72ee8c" CreationDate="2011-01-19T12:25:55.470" UserId="1394" Text="How the heck did people in the olden' days learn to beat eggs and other laborious tasks?" />
  <row Id="23024" PostHistoryTypeId="3" PostId="11230" RevisionGUID="34d36805-f09f-4201-88c0-4424ff72ee8c" CreationDate="2011-01-19T12:25:55.470" UserId="1394" Text="&lt;food-science&gt;&lt;technique&gt;&lt;olden-days&gt;&lt;discoveries&gt;" />
  <row Id="23025" PostHistoryTypeId="2" PostId="11231" RevisionGUID="c43cec74-d7c3-43bd-8a92-3f6b153e0626" CreationDate="2011-01-19T12:40:30.690" UserId="2391" Text="Over the short term moisture is &quot;locked into the packet&quot;. As bread freezes moisture from the bread often condenses and freezes on the inside of the packaging. If you then defrost the bread slowly in the same packaging this moisture is reabsorbed. If you only defrost a few slices at a time this moisture is lost when you take those slices out of the bag. These ice particles can also end up in your freezer rather in the bag. &#xD;&#xA;&#xD;&#xA;To keep the moisture level closer to the original: freeze bread in portions you are likely to defrost them in and make sure any bags or wrap you use is suitable for the freezer. If you freeze whole loaves double bagging them or wrapping in some way helps.&#xD;&#xA;&#xD;&#xA;These steps will also stop other flavours from your freezer being absorbed which should help." />
  <row Id="23026" PostHistoryTypeId="2" PostId="11232" RevisionGUID="39a604f0-1be0-40a4-b1ba-13d9dd0e28cc" CreationDate="2011-01-19T12:44:52.043" UserId="4194" Text="Accident and/or trial and error, with a bit of 'evolution'. Someone notices that cream gets a bit thicker when it's been stirred a while, they put two and two together and beat it. Then someone has the bright idea to use a whisk to get more air into it and make it even thicker, etc etc.&#xD;&#xA;&#xD;&#xA;Though actually I imagine that whipped cream was actually discovered during the process of making butter (keep whipping cream and butter is what you get)." />
  <row Id="23027" PostHistoryTypeId="5" PostId="11227" RevisionGUID="234d5d6b-952c-4a7a-9c1b-cccf68ea087f" CreationDate="2011-01-19T13:19:13.173" UserId="3756" Comment="added 1 characters in body" Text="I have used the exact same procedure that you describe on a number of occasions, and the result has *always* been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested. &#xD;&#xA;&#xD;&#xA;Anyway, since the sauce never emulsified, I think you have been pouring in your butter to quickly. It is important to just add a few drops at a time until the sauce has started emulsifying. After that you can go faster, but it should still only be a thin stream. &#xD;&#xA;&#xD;&#xA;Also, something that I have noticed is that when using a food processor with only a small amount of egg yolks (or any ingredient, for that matter) is that the rotating knives will actually rotate *above* the ingredients and not actually mix them. When making hollandaise/mayonnaise, that will be fatal since you will just be pouring butter on top of a thin layer of egg yolks. So you might want to check your food processor and see if it works similar to mine. &#xD;&#xA;&#xD;&#xA;While I realise that you use this recipe because it is easier than making hollandaise by hand in a bain-marie, I would suggest that you at least try making it &quot;for real&quot; once before settling on this method. The consistency is so much nicer. I think the flavour is better too but that may only be my imagination. " />
  <row Id="23028" PostHistoryTypeId="2" PostId="11233" RevisionGUID="ea3bc3ce-5118-4a0d-9a85-946af53284e0" CreationDate="2011-01-19T13:29:16.327" UserId="1138" Text="A friend of mine has a blog called &quot;[Closet Cooking][1]&quot; which is dedicated to cooking in a small kitchen. Thus, the batch sizes tend to be smaller than some other recipes you might find. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.closetcooking.com/" />
  <row Id="23032" PostHistoryTypeId="5" PostId="11209" RevisionGUID="7d529791-0b32-4a21-9ace-f2972b081af3" CreationDate="2011-01-19T14:30:15.730" UserId="67" Comment="fixed incorrect form of 'its'" Text="The dramatic effects of freezing something almost always has an immediate impact on taste.  But it seems like the longer something is in the freezer the worse it tastes.  Recently, I found some months old raw chicken in the back of the freezer and it definitely tasted slightly strange.&#xD;&#xA;&#xD;&#xA;So, beyond the initial freezing process, how long can you store frozen chicken before being frozen affects its taste?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23033" PostHistoryTypeId="2" PostId="11235" RevisionGUID="bbe0e0a1-9f3c-4fbe-a8ec-3dfbfaeefd8a" CreationDate="2011-01-19T14:32:05.087" UserId="1415" Text="i wondered this myself recently, except for cheese. i've been learning to make my own, and the conditions seem so specific for even the most basic cheese to happen that i marveled that humans ever discovered how to make it in the first place. my answer is: we are a hungry and curious species. : )" />
  <row Id="23034" PostHistoryTypeId="5" PostId="11156" RevisionGUID="f76a95b9-9796-4334-9a46-4d49d50445b7" CreationDate="2011-01-19T14:48:35.043" UserId="3950" Comment="added 197 characters in body" Text="Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw?&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;Just to be clear, this is not something I experienced. I was just wondering if it was in fact possible. I'm looking for a scientific explanation of why this can or cannot happen." />
  <row Id="23036" PostHistoryTypeId="2" PostId="11237" RevisionGUID="dd0367b2-8a9b-4519-81cc-40def69f19a2" CreationDate="2011-01-19T15:25:37.260" UserId="4341" Text="I've only had red amaranth, so apologies if that is distinct from the type you have access to. As I recall, spinach is a bit sweeter and the leaves are a bit softer so they break down more readily. Also I believe the stem on spinach is less fibrous.&#xD;&#xA;&#xD;&#xA;That said, they are both leafy greens and I've yet to find a recipe so touchy that one leafy green can't be substituted for another." />
  <row Id="23037" PostHistoryTypeId="2" PostId="11238" RevisionGUID="6485c031-3b73-4609-9513-e5a50a3579d6" CreationDate="2011-01-19T15:37:25.873" UserId="2947" Text="At the bottom of the box of shredded wheat squares, there's quite a bit of 'loose' shredded wheat; it used to be in cereal form and is now just loose.&#xD;&#xA;&#xD;&#xA;What interesting recipes or dish modifications can you suggest?&#xD;&#xA;&#xD;&#xA;One idea was a sort of crisp/struedel topping, (mix with butter and bake on top of a fruit dessert)" />
  <row Id="23038" PostHistoryTypeId="1" PostId="11238" RevisionGUID="6485c031-3b73-4609-9513-e5a50a3579d6" CreationDate="2011-01-19T15:37:25.873" UserId="2947" Text="What can I do with Shredded Wheat shreds?" />
  <row Id="23039" PostHistoryTypeId="3" PostId="11238" RevisionGUID="6485c031-3b73-4609-9513-e5a50a3579d6" CreationDate="2011-01-19T15:37:25.873" UserId="2947" Text="&lt;dessert&gt;" />
  <row Id="23040" PostHistoryTypeId="2" PostId="11239" RevisionGUID="9aac8da4-b179-482f-901e-9c844cc1e0fc" CreationDate="2011-01-19T15:51:32.693" UserId="4351" Text="I have become a fan of Alton Brown and Rick Bayles, both have shows on television that are immensely educational and entertaining, are there any other shows like Good Eats and Mexico - One Plate at a Time with people like them anywhere? I just can not get enough, I just have this feeling that there is something else that I have not discovered so I am asking here. Even something on the web would do." />
  <row Id="23041" PostHistoryTypeId="1" PostId="11239" RevisionGUID="9aac8da4-b179-482f-901e-9c844cc1e0fc" CreationDate="2011-01-19T15:51:32.693" UserId="4351" Text="TV Programs like Good Eats" />
  <row Id="23042" PostHistoryTypeId="3" PostId="11239" RevisionGUID="9aac8da4-b179-482f-901e-9c844cc1e0fc" CreationDate="2011-01-19T15:51:32.693" UserId="4351" Text="&lt;learning&gt;" />
  <row Id="23043" PostHistoryTypeId="2" PostId="11240" RevisionGUID="e9386687-9c5b-4bbe-b07d-3bf4d77ed928" CreationDate="2011-01-19T16:10:13.710" UserId="231" Text="II grew up watching Martin Yan. I have no idea if his shows are available anywhere, but his stuff was very educational." />
  <row Id="23044" PostHistoryTypeId="4" PostId="11238" RevisionGUID="fffd9ba6-c6b4-43f6-9b93-a7b66d2c027e" CreationDate="2011-01-19T16:11:42.600" UserId="2947" Comment="added tags, lowercased shredded wheat" Text="What can I do with shredded wheat shreds?" />
  <row Id="23045" PostHistoryTypeId="6" PostId="11238" RevisionGUID="fffd9ba6-c6b4-43f6-9b93-a7b66d2c027e" CreationDate="2011-01-19T16:11:42.600" UserId="2947" Comment="added tags, lowercased shredded wheat" Text="&lt;dessert&gt;&lt;breakfast&gt;" />
  <row Id="23046" PostHistoryTypeId="2" PostId="11241" RevisionGUID="1212baaa-5b2a-4ccc-8cd5-5f851e8c5e17" CreationDate="2011-01-19T16:11:58.997" UserId="4341" Text="You should check out America's Test Kitchen. It airs on PBS, but you can &lt;a href=&quot;http://www.americastestkitchen.com/video/&quot;&gt;stream episodes from their site&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;I think it's very similar to Alton Brown. They take a few dishes per episode and figure out very methodically how to make it the best it can be. It's very educational." />
  <row Id="23047" PostHistoryTypeId="2" PostId="11242" RevisionGUID="2f767797-b2d9-4c8c-960f-cd6cd8fe29b6" CreationDate="2011-01-19T16:13:57.120" UserId="3893" Text="[Epic Meal Time][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/user/EpicMealTime" />
  <row Id="23048" PostHistoryTypeId="2" PostId="11243" RevisionGUID="c12b5dde-c6bc-4fe2-bc48-9d67a34a8e6e" CreationDate="2011-01-19T16:33:03.103" UserId="4341" Text="There's a middle-eastern dish called &lt;a href=&quot;http://baking.about.com/od/greekdesserts/r/kataifeshredded.htm&quot;&gt;Kataife&lt;/a&gt; that uses loose shredded wheat rehydrated with sugar, walnuts, cinnamon and a few other things. My grandma makes it and it is fantastic.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23049" PostHistoryTypeId="25" PostId="11239" RevisionGUID="2e95a502-2ed0-48e5-9c77-ac3117c527f4" CreationDate="2011-01-19T16:55:39.007" Comment="http://twitter.com/#!/StackCooking/status/27771175895572481" />
  <row Id="23050" PostHistoryTypeId="2" PostId="11244" RevisionGUID="2103a36e-d0ee-4f75-ad76-07cdd984dcaf" CreationDate="2011-01-19T17:05:29.793" UserId="1816" Text="One option would be to use as an ingredient in bread.  [Nova Scotia Brown Bread][1] utilizes molasses, shortening, and in some recipes that I've seen, shredded wheat.  For example, you could use the equivalent of two pieces in [this recipe][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11198/my-grandmothers-brown-bread&#xD;&#xA;  [2]: http://www.cooks.com/rec/view/0,1818,158173-234194,00.html" />
  <row Id="23051" PostHistoryTypeId="6" PostId="11238" RevisionGUID="63d943c4-95c5-4912-bf16-39173002baa4" CreationDate="2011-01-19T17:05:52.507" UserId="1816" Comment="Added culinary uses tag." Text="&lt;culinary-uses&gt;&lt;dessert&gt;&lt;breakfast&gt;" />
  <row Id="23052" PostHistoryTypeId="2" PostId="11245" RevisionGUID="f9e46180-cbcd-49b9-8217-2ccf4e69489a" CreationDate="2011-01-19T18:25:00.977" UserId="1563" Text="ElendilTheTall addressed some of the technical questions of &quot;Why would some one think to do that?&quot; So after that why take the time to do the exparament?&#xD;&#xA;&#xD;&#xA;I would suggest taking a different frame of reference. Imagine your the cook to a lord and you have kitchen servants (typically the children of other house hold servants) under you. There is no real cost to you to have a servant beat eggs or cream for hours on end on the off chance it might turn out well. And if it doesn't your lord never needs to know. On the other hand if your lord gets bored with your cooking you can find your self out of a job, without a home, money, or marketable skills.&#xD;&#xA;&#xD;&#xA;So an abundance of near free labor and a real reason to try new things is usually a good recipe for innovation." />
  <row Id="23054" PostHistoryTypeId="2" PostId="11246" RevisionGUID="05644de1-c6c2-4ffe-a0d0-28fea4af6228" CreationDate="2011-01-19T18:38:06.623" UserId="1816" Text="I have the following peppermint marshmallow recipe that I know works well:&#xD;&#xA;&#xD;&#xA;&gt;     * 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface&#xD;&#xA;&gt;     * 1/2 cup plus 2 tablespoons cold water&#xD;&#xA;&gt;     * 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages)&#xD;&#xA;&gt;     * 2 cups granulated sugar&#xD;&#xA;&gt;     * 1 cup light corn syrup&#xD;&#xA;&gt;     * 1/3 cup crushed peppermint pinwheel hard candies&#xD;&#xA;&gt;     * 1/8 teaspoon salt&#xD;&#xA;&gt;     * 1/2 cup warm water&#xD;&#xA;&gt;     * 2 teaspoons vanilla extract&#xD;&#xA;&gt;     * 3 or 4 drops peppermint oil (optional)&#xD;&#xA;&gt;     * 2 or 3 drops red liquid food color (optional)&#xD;&#xA;&#xD;&#xA;([Source][1])&#xD;&#xA;&#xD;&#xA;I would like to convert this to raspberry marshmallows.  My current intuition is to change out 1/3 cup crushed peppermint pinwheels for a strained raspberry puree and perhaps increase the corn syrup, but I am not sure this will work and don't know how much time I'll have messing around with the mass on the stove to get the exact sweetness right.  I also could use raspberry oil (when I've made the peppermint version I left both oil and food coloring out).  I'd like to have a pretty strong raspberry flavor.&#xD;&#xA;&#xD;&#xA;The original recipe dipped the finished marshmallows in 55-65% cacao chocolate.  Am I right in thinking that a darker chocolate would be better for raspberry if I can figure this out?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://projects.washingtonpost.com/recipes/2010/12/22/peppermint-marshmallows/" />
  <row Id="23055" PostHistoryTypeId="1" PostId="11246" RevisionGUID="05644de1-c6c2-4ffe-a0d0-28fea4af6228" CreationDate="2011-01-19T18:38:06.623" UserId="1816" Text="Converting Peppermint Marshmallow Recipe to Raspberry" />
  <row Id="23056" PostHistoryTypeId="3" PostId="11246" RevisionGUID="05644de1-c6c2-4ffe-a0d0-28fea4af6228" CreationDate="2011-01-19T18:38:06.623" UserId="1816" Text="&lt;recipe-problems&gt;&lt;marshmallow&gt;&lt;raspberries&gt;" />
  <row Id="23057" PostHistoryTypeId="2" PostId="11247" RevisionGUID="c2f634ae-18fa-4260-86a9-15d47c1ff3bb" CreationDate="2011-01-19T18:48:23.093" UserId="1563" Text="In general freezing any food will cause some degree of structural damage as the water contained in internal structures forms crystals and expands breaking those structures*. Some times the structure was holding the water in place, like the cells in a strawberry and after thawing the water simply leaks out of the holes. I don't know enough about the how water is typically held in packaged breads to say specifically but if the freezing process breaks enough water out of the rest of the bread, than during thawing it is more likely to leave the bread than when the bread was fresh.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*Packaged frozen foods often get around this by freezing food rapidly preventing large crystals from forming.&#xD;&#xA;" />
  <row Id="23058" PostHistoryTypeId="2" PostId="11248" RevisionGUID="603f3cc5-1b1e-476d-8d73-74d3e51e555e" CreationDate="2011-01-19T19:00:08.240" UserId="3579" Text="For instance, I have some bars of Valrhona I use for chocolate tarts and pastries, but I haven't been doing the dessert thing in a while.  How long does chocolate last before losing flavor (or does it)?  And once it gets that white stuff on the outside, is it done?  What's the best way to store it for as long as possible?  Thank you." />
  <row Id="23059" PostHistoryTypeId="1" PostId="11248" RevisionGUID="603f3cc5-1b1e-476d-8d73-74d3e51e555e" CreationDate="2011-01-19T19:00:08.240" UserId="3579" Text="How long can you keep chocolate, and what is the best way to store it?" />
  <row Id="23060" PostHistoryTypeId="3" PostId="11248" RevisionGUID="603f3cc5-1b1e-476d-8d73-74d3e51e555e" CreationDate="2011-01-19T19:00:08.240" UserId="3579" Text="&lt;storage-method&gt;&lt;chocolate&gt;&lt;food-preservation&gt;" />
  <row Id="23061" PostHistoryTypeId="2" PostId="11249" RevisionGUID="e0831322-2eec-43d5-9048-1091ed67aafe" CreationDate="2011-01-19T19:25:19.047" UserId="4194" Text="The best way to store it is in a cool, dark place with low humidity. You should not store it in the fridge. Chocolate absorbs other flavours like a sponge so keep it away from anything with a strong odour.&#xD;&#xA;&#xD;&#xA;The white 'bloom' on chocolate is the cocoa butter seeping out of the surface. It is harmless and will disappear when you melt the chocolate." />
  <row Id="23062" PostHistoryTypeId="2" PostId="11250" RevisionGUID="6a76f4a9-afcb-4fee-a68a-59c5e56552f5" CreationDate="2011-01-19T19:33:44.733" UserDisplayName="Snapman" Text="If I had set of fresh peppers that I wasn't going to use for a while, I would pack them in ziploc bags and freeze them.  Optionally, I would roast them first and then pack them.  I do this with green chile (anaheim peppers) all the time and whenever I want chile for pizzas, soups, etc. I just defrost a bag, remove the flayed skin from the peppers and prepare as appropriate (slice, dice, etc.).  Chile peppers freeze really well." />
  <row Id="23063" PostHistoryTypeId="2" PostId="11251" RevisionGUID="384566f9-f52d-450a-8383-0eb8f338cfe3" CreationDate="2011-01-19T19:47:31.093" UserId="3853" Text="Stored correctly, chocolate can last for a very long time, due to its extremely low moisture content. Cool and dry are key. Tightly wrapped, it can be frozen, but this seems unnecessary. &#xD;&#xA;&#xD;&#xA;4 months, 6 months is no problem. Years might start to be excessive, but in the end the chocolate will still be usable." />
  <row Id="23064" PostHistoryTypeId="2" PostId="11252" RevisionGUID="41242f22-fd9d-4cf2-a405-6e5fa37c4880" CreationDate="2011-01-19T20:45:20.807" UserId="304" Text="Cut them in half lengthwise, stuff the resulting boats (deseeded if you don't want them too hot) with a little cheese and grill them (indoors or on the BBQ). Yum." />
  <row Id="23065" PostHistoryTypeId="2" PostId="11253" RevisionGUID="571123d2-249d-4304-a860-5631a3827bc2" CreationDate="2011-01-19T20:56:39.657" UserId="3673" Text="I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet.&#xD;&#xA;&#xD;&#xA;What's the best temp and time to cook a salmon fillet in the oven?" />
  <row Id="23066" PostHistoryTypeId="1" PostId="11253" RevisionGUID="571123d2-249d-4304-a860-5631a3827bc2" CreationDate="2011-01-19T20:56:39.657" UserId="3673" Text="What is the best time and temperature for taste when cooking a salmon fillet in the oven?" />
  <row Id="23067" PostHistoryTypeId="3" PostId="11253" RevisionGUID="571123d2-249d-4304-a860-5631a3827bc2" CreationDate="2011-01-19T20:56:39.657" UserId="3673" Text="&lt;oven&gt;&lt;cooking-time&gt;&lt;temperature&gt;&lt;salmon&gt;" />
  <row Id="23068" PostHistoryTypeId="2" PostId="11254" RevisionGUID="6a112562-e752-4f7f-8def-13e7e3c9bf9b" CreationDate="2011-01-19T21:18:57.517" UserId="3673" Text="I'm about to bake a salmon in the oven and I want to know what are some good spices that I can rub or sprinkle on the fillet.&#xD;&#xA;&#xD;&#xA;Can someone recommend some good spices for a salmon fillet?" />
  <row Id="23069" PostHistoryTypeId="1" PostId="11254" RevisionGUID="6a112562-e752-4f7f-8def-13e7e3c9bf9b" CreationDate="2011-01-19T21:18:57.517" UserId="3673" Text="What are some good spices that go well with baking Salmon in the oven?" />
  <row Id="23070" PostHistoryTypeId="3" PostId="11254" RevisionGUID="6a112562-e752-4f7f-8def-13e7e3c9bf9b" CreationDate="2011-01-19T21:18:57.517" UserId="3673" Text="&lt;spices&gt;&lt;salmon&gt;&lt;fillet&gt;&lt;rub&gt;" />
  <row Id="23071" PostHistoryTypeId="5" PostId="11253" RevisionGUID="6ee1b49a-038b-48f5-bd1e-99c62a26a673" CreationDate="2011-01-19T21:19:40.853" UserId="3673" Comment="added 4 characters in body" Text="I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet.&#xD;&#xA;&#xD;&#xA;What's the best temp and time to cook a 1lb salmon fillet in the oven?" />
  <row Id="23072" PostHistoryTypeId="2" PostId="11255" RevisionGUID="891f4230-7512-4f47-807c-7ef51235ebfa" CreationDate="2011-01-19T21:21:36.103" UserId="1393" Text="Tom Douglas, who is famous here in Seattle for his rubs, puts brown sugar, smoked paprika, kosher salt, black pepper, and thyme in his salmon rub according to &lt;a href=&quot;http://store.tomdouglas.com/products/salmon-rub&quot;&gt;his site&lt;/a&gt;." />
  <row Id="23073" PostHistoryTypeId="2" PostId="11256" RevisionGUID="346b6a4c-8194-4cac-944b-3a6f32d2ba05" CreationDate="2011-01-19T21:28:40.223" UserId="3489" Text="I like **dill** the most.. sometimes a bit of paprika. Butter and salt required, as well." />
  <row Id="23074" PostHistoryTypeId="2" PostId="11257" RevisionGUID="655720b5-b6c8-448d-b1ac-9b1a9fd3504e" CreationDate="2011-01-19T21:31:53.710" UserId="4194" Text="Wrap it in foil with soy, rice wine, ginger, chilli, garlic and spring onion (scallion)." />
  <row Id="23075" PostHistoryTypeId="2" PostId="11258" RevisionGUID="52fd4323-b233-4bc2-b1ca-915bccf6ba7c" CreationDate="2011-01-19T22:33:26.163" UserId="201" Text="Don't forget about jellies, sauces, and salsas.  I sometimes puré extra peppers, onions, and garlic together, and freeze that (or can it).  Makes a great addition to soups and stews later, or a starter for fresh salsas and mole sauce." />
  <row Id="23076" PostHistoryTypeId="2" PostId="11259" RevisionGUID="7091df64-1675-4987-b9e5-0af016775246" CreationDate="2011-01-19T22:38:28.417" UserId="201" Text="I sometimes use lemon + dill + garlic, another classic preparation." />
  <row Id="23077" PostHistoryTypeId="25" PostId="11254" RevisionGUID="7c6e87b6-c1e1-4ecc-991e-af5f465467ec" CreationDate="2011-01-19T22:55:38.927" Comment="http://twitter.com/#!/StackCooking/status/27861772408979457" />
  <row Id="23078" PostHistoryTypeId="2" PostId="11260" RevisionGUID="4cf85bb5-b252-4994-bd68-3a1b40862ca3" CreationDate="2011-01-19T23:01:24.643" UserId="372" Text="I like sprinkling some **cracked pepper**, and **lime juice**, then slicing the lime and laying it on top of the fish. Roasted citrix flavours!" />
  <row Id="23079" PostHistoryTypeId="5" PostId="11221" RevisionGUID="953eafe0-c359-483e-98aa-e356196422af" CreationDate="2011-01-19T23:42:23.707" UserId="41" Comment="deleted 11 characters in body; edited tags; edited title" Text="I was a cook at a cafe recently that was buying in Hollandaise. I started making the sauce from scratch following the same basic procedure each time but got varying results. sometimes the Hollandaise would be too thick; more like a butter spread than a sauce. Then, for a real long stretch right up til I got my current office gig, the stuff wouldn't thicken at all and just stayed runny.&#xD;&#xA;&#xD;&#xA;This is the procedure i followed every time:&#xD;&#xA;&#xD;&#xA;  * Melt half a pound of butter in the microwave&#xD;&#xA;  * Carefully separate 2 eggs&#xD;&#xA;  * Add egg yolks to blender and blend until aerated&#xD;&#xA;  * Add capful of white vinegar&#xD;&#xA;  * Add pinch of salt&#xD;&#xA;  * Slowly add melted butter&#xD;&#xA;&#xD;&#xA;What changes should I make to this procedure so my Hollandaise will come out perfect every time? What factors were likely for causing the failed (too thick or not thick at all) batches? And how does the temperature of the liquid butter factor in?&#xD;&#xA;&#xD;&#xA;*No offense intended to any food purists, but I'm not interested in answers that feature whisks and/or double boilers. Answers featuring blenders/food processors only please. Thank you!*" />
  <row Id="23080" PostHistoryTypeId="4" PostId="11221" RevisionGUID="953eafe0-c359-483e-98aa-e356196422af" CreationDate="2011-01-19T23:42:23.707" UserId="41" Comment="deleted 11 characters in body; edited tags; edited title" Text="Perfect Hollandaise every time using a blender/food processor?" />
  <row Id="23081" PostHistoryTypeId="6" PostId="11221" RevisionGUID="953eafe0-c359-483e-98aa-e356196422af" CreationDate="2011-01-19T23:42:23.707" UserId="41" Comment="deleted 11 characters in body; edited tags; edited title" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;blender&gt;&lt;hollandaise&gt;" />
  <row Id="23082" PostHistoryTypeId="6" PostId="4570" RevisionGUID="7a753f19-117b-4f09-8104-71a1404582db" CreationDate="2011-01-19T23:43:32.910" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;crust&gt;" />
  <row Id="23083" PostHistoryTypeId="6" PostId="11220" RevisionGUID="b3422059-ad07-420f-a344-1c78fa4da2df" CreationDate="2011-01-19T23:43:51.363" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetables&gt;&lt;spinach&gt;" />
  <row Id="23084" PostHistoryTypeId="6" PostId="11239" RevisionGUID="29a1421e-4809-4ac8-af80-6b279f4e9617" CreationDate="2011-01-19T23:44:26.620" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="23085" PostHistoryTypeId="16" PostId="11240" RevisionGUID="3497a3fb-61bd-4335-ae78-8de5e61e1d6e" CreationDate="2011-01-19T23:44:39.350" UserId="41" />
  <row Id="23086" PostHistoryTypeId="16" PostId="11241" RevisionGUID="a25a33bd-0822-4899-9645-b902b507fc14" CreationDate="2011-01-19T23:44:39.350" UserId="41" />
  <row Id="23087" PostHistoryTypeId="16" PostId="11242" RevisionGUID="2e842b82-b412-4ead-b411-ede2e7db31bd" CreationDate="2011-01-19T23:44:39.350" UserId="41" />
  <row Id="23088" PostHistoryTypeId="16" PostId="11239" RevisionGUID="8cdc82d2-fb49-4da0-aec2-4823b55e829f" CreationDate="2011-01-19T23:44:39.350" UserId="41" />
  <row Id="23089" PostHistoryTypeId="6" PostId="11238" RevisionGUID="11e99cd0-e7d4-4772-9478-56910d56caf1" CreationDate="2011-01-19T23:45:00.427" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;breakfast&gt;&lt;wheat&gt;" />
  <row Id="23090" PostHistoryTypeId="2" PostId="11261" RevisionGUID="f672ee67-ad86-43b1-bc0a-d7167111177b" CreationDate="2011-01-19T23:46:10.220" UserId="3779" Text="Regardless of type, all chocolate should be stored in a cool and low humidity (dry) place away from direct sunlight. It would be best to seal it in an air-tight container, because, as ElendiTheTall said, the cocoa butter in it will absorb flavors.&#xD;&#xA;&#xD;&#xA;Dark chocolate will last for years. Milk and white chocolate will last for a much shorter time (a few months), because of their milk content.&#xD;&#xA;&#xD;&#xA;Improperly stored chocolate will develop bloom, which shows as a white or grey streaking or spotting on the surface. The spotting or streaking is cocoa butter fat separating and is a sign that the chocolate's temper has been lost. This kind of chocolate is still suitable for any application where the chocolate will be fully melted (most baking). It can even be used as the base (non-seed) chocolate for tempering with the seeding method, but it should not be used for other candy making." />
  <row Id="23091" PostHistoryTypeId="6" PostId="11230" RevisionGUID="71736c1e-2b2f-4178-bd08-4284d83f3a8d" CreationDate="2011-01-19T23:46:24.047" UserId="41" Comment="edited tags" Text="&lt;history&gt;" />
  <row Id="23092" PostHistoryTypeId="5" PostId="11246" RevisionGUID="96f1c2a8-02eb-45c0-9db1-88f2fc8bba86" CreationDate="2011-01-19T23:49:26.633" UserId="41" Comment="deleted 44 characters in body; edited tags" Text="I have the following peppermint marshmallow recipe that I know works well:&#xD;&#xA;&#xD;&#xA;&gt; * 1/2 cup confectioners' sugar, plus more for dusting the marshmallows' surface and the work surface&#xD;&#xA;&gt; * 1/2 cup plus 2 tablespoons cold water&#xD;&#xA;&gt; * 2 1/2 tablespoons unflavored powdered gelatin (3 to 4 packages)&#xD;&#xA;&gt; * 2 cups granulated sugar&#xD;&#xA;&gt; * 1 cup light corn syrup&#xD;&#xA;&gt; * 1/3 cup crushed peppermint pinwheel hard candies&#xD;&#xA;&gt; * 1/8 teaspoon salt&#xD;&#xA;&gt; * 1/2 cup warm water&#xD;&#xA;&gt; * 2 teaspoons vanilla extract&#xD;&#xA;&gt; * 3 or 4 drops peppermint oil (optional)&#xD;&#xA;&gt; * 2 or 3 drops red liquid food color (optional)&#xD;&#xA;&#xD;&#xA;([Source][1])&#xD;&#xA;&#xD;&#xA;I would like to convert this to raspberry marshmallows.  My current intuition is to change out 1/3 cup crushed peppermint pinwheels for a strained raspberry puree and perhaps increase the corn syrup, but I am not sure this will work and don't know how much time I'll have messing around with the mass on the stove to get the exact sweetness right.  I also could use raspberry oil (when I've made the peppermint version I left both oil and food coloring out).  I'd like to have a pretty strong raspberry flavor.&#xD;&#xA;&#xD;&#xA;The original recipe dipped the finished marshmallows in 55-65% cacao chocolate.  Am I right in thinking that a darker chocolate would be better for raspberry if I can figure this out?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://projects.washingtonpost.com/recipes/2010/12/22/peppermint-marshmallows/" />
  <row Id="23093" PostHistoryTypeId="6" PostId="11246" RevisionGUID="96f1c2a8-02eb-45c0-9db1-88f2fc8bba86" CreationDate="2011-01-19T23:49:26.633" UserId="41" Comment="deleted 44 characters in body; edited tags" Text="&lt;candy&gt;&lt;mint&gt;&lt;marshmallow&gt;&lt;raspberries&gt;" />
  <row Id="23094" PostHistoryTypeId="5" PostId="11254" RevisionGUID="a4782e4d-dda0-43cc-8577-6e8601a79be4" CreationDate="2011-01-19T23:52:55.880" UserId="41" Comment="Removed poll language" Text="I'm about to bake a salmon in the oven and I want to know what are some good herbs/spices that I can rub or sprinkle on the fillet.&#xD;&#xA;&#xD;&#xA;Which herbs, spices, or other seasonings tend to pair best with a salmon fillet?" />
  <row Id="23095" PostHistoryTypeId="4" PostId="11254" RevisionGUID="a4782e4d-dda0-43cc-8577-6e8601a79be4" CreationDate="2011-01-19T23:52:55.880" UserId="41" Comment="Removed poll language" Text="What herbs and spices pair well with baked Salmon?" />
  <row Id="23096" PostHistoryTypeId="6" PostId="11254" RevisionGUID="a4782e4d-dda0-43cc-8577-6e8601a79be4" CreationDate="2011-01-19T23:52:55.880" UserId="41" Comment="Removed poll language" Text="&lt;baking&gt;&lt;spices&gt;&lt;herbs&gt;&lt;seasoning&gt;&lt;salmon&gt;" />
  <row Id="23097" PostHistoryTypeId="2" PostId="11262" RevisionGUID="838ea5b7-1a84-42e8-9fd5-28109e4ad545" CreationDate="2011-01-20T00:15:34.797" UserId="1816" Text="Salmon fillets are often traditionally prepared with dill.  Mustard is another traditional combination.  Both of these spices compliment the flavors of salmon very well.&#xD;&#xA;&#xD;&#xA;Paprika balances the smooth mouthfeel of salmon with a nice spice that isn't too hot.&#xD;&#xA;&#xD;&#xA;You can promote a good crust on your salmon by coating it in sugar - white or brown works well.  Add some other seasonings to the sugar (basic salt and pepper are fine), and you should have a tasty fillet.  This coating works best done in a skillet, though, where the direct heat promotes caramelization." />
  <row Id="23098" PostHistoryTypeId="2" PostId="11263" RevisionGUID="f1b52413-2170-4ad8-a520-54c14c651156" CreationDate="2011-01-20T00:58:23.640" UserId="3897" Text="I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my [savory](http://en.wikipedia.org/wiki/Summer_savory) dressing. Can I use onion soup mix (with those little dehydrated onion flakes), or would this goop up when I mix in melted margerine? What about onion powder for the flavor? I have some mushrooms. Could I combine this with onion powder?&#xD;&#xA;&#xD;&#xA;My concerns are that the chicken will be lacking in onion flavor, that the drippings might be bland, or powder substituted in for moist onion might dry out the stuffing.&#xD;&#xA;&#xD;&#xA;The recipe* calls for Breadcrumbs, summer savory, margarine/butter and diced onion. When it's put into the chicken carcass and cooked it absorbs the chicken's essence. It makes a nice stuffing, but the onion tends to be a key part of the flavor.&#xD;&#xA;&#xD;&#xA;Also, I don't have shallots or any other reasonable onion alternative.  &#xD;&#xA;&#xD;&#xA;*by recipe, I mean &quot;mix them together until it looks/feels right&quot;.&#xD;&#xA;" />
  <row Id="23099" PostHistoryTypeId="1" PostId="11263" RevisionGUID="f1b52413-2170-4ad8-a520-54c14c651156" CreationDate="2011-01-20T00:58:23.640" UserId="3897" Text="What can I use to flavor savory chicken stuffing instead of onion?" />
  <row Id="23100" PostHistoryTypeId="3" PostId="11263" RevisionGUID="f1b52413-2170-4ad8-a520-54c14c651156" CreationDate="2011-01-20T00:58:23.640" UserId="3897" Text="&lt;substitutions&gt;&lt;onions&gt;&lt;stuffing&gt;" />
  <row Id="23101" PostHistoryTypeId="25" PostId="11230" RevisionGUID="d7895916-0f79-41b2-84be-bcff7f59a92c" CreationDate="2011-01-20T01:55:39.613" Comment="http://twitter.com/#!/StackCooking/status/27907073731731456" />
  <row Id="23102" PostHistoryTypeId="2" PostId="11264" RevisionGUID="e48de325-962a-47e3-859d-945941d3a1f6" CreationDate="2011-01-20T03:01:18.150" UserId="3779" Text="**The easy way:** Use raspberry oil (preferably) or a raspberry extract in place of the peppermint oil.&#xD;&#xA;&#xD;&#xA;**The (probably) much better way:** Leave out the oil and food coloring and use raspberry puree as you suggested. Strain frozen or fresh raspberries through a fine strainer or cheese cloth. Weigh the resulting juice/puree and then put it on the stove an cook it until the puree is half of its original weight (roughly). This reduced puree will be more intensely raspberry, so it will get all of the raspberry flavor without having to add as much water to the recipe. You'll have to experiment with the amount of reduced raspberry puree to use.&#xD;&#xA;&#xD;&#xA;I wouldn't increase the corn syrup, but you certainly could if you want them sweeter. I would personally go for the opposite effect and add a small amount of lemon juice to the raspberry puree to give a little tartness to complement the sweetness of the marshmallow.&#xD;&#xA;&#xD;&#xA;As far as the chocolate, I would recommend a darker chocolate. 55% is quite sweet, especially around a marshmallow. You should also consider the type of chocolate. Cocoa percentage isn't everything in dark chocolate. Experiment with different types of chocolate and see what fits well with the marshmallows. Just like wine, chocolate should be paired with other foods according to the subtleties of the taste of the individual chocolate." />
  <row Id="23103" PostHistoryTypeId="2" PostId="11265" RevisionGUID="da935b4d-a8db-46d6-a895-ce83e08af448" CreationDate="2011-01-20T03:47:20.610" UserId="1163" Text="When you're determining the doneness by time, you're doing it wrong :)&#xD;&#xA;&#xD;&#xA;There are too many differences between individual fish to go just by weight, thickness, oven temperature, and time. The best way is to measure the *internal* temperature (stick a thermometer into the thickest part of the fillet); I like about 120 F (50 C) for salmon (carryover cooking raises the temperature a little higher after taking it out of the pan), but then it has to be good quality fish. You need to check **early** and **often**, because it can go from undercooked to overcooked fairly quickly. Now, like zanlok says, my experience is mostly with pan frying, and I'd expect using the oven would be a bit slower than using a pan because of slower heat transfer; so you should be a bit safer.&#xD;&#xA;&#xD;&#xA;If you don't have a meat thermometer, an easy way to test fish for doneness is to look for translucency. Salmon can still be just a little translucent in the middle. Also, properly done fish flakes along the natural &quot;seams&quot;. Another nice trick (which doesn't work for boneless fillets - sorry) is to find a bone in the thickest part of the fish: if it comes out fairly easily, then the connective tissues have mostly dissolved and it's done.&#xD;&#xA;&#xD;&#xA;That leaves the temperature for your oven. I would go with very high - that way the fish gets the least possible time to dry out (which is going to be a big risk with this cooking method, I would think - unless you wrap your salmon in bacon or something like that). At a guess, I'd try 450 F (230 C)." />
  <row Id="23104" PostHistoryTypeId="2" PostId="11266" RevisionGUID="f4ec5633-cedd-4ca3-83f2-1153aca431d5" CreationDate="2011-01-20T04:12:12.507" UserId="67" Text="It's difficult to quantify the 'entertaining'-ness of the shows, as there aren't too many on the same level as Good Eats.  The only one that's even close that I'm aware of is Bitchin' Kitchen.  Ham on the Street might be a close second.&#xD;&#xA;&#xD;&#xA;Rick Bayless *tries* to be entertaining, but I think he tries too hard ... it just seems too scripted to me.  Martin Yan (Yan Can Cook), Julia Child (The French Chef), Graham Kerr (Galloping Gourmet), Justin Wilson (Louisiana Cookin'), Nick Stellino (Cucina Amore), Ming Tsai (Simply Ming), Daisy Martinez (Daisy Cooks!, not her new show) and even David Rocco (Dolce Vita) or Chuck Hughes (Chuck's Day Off) come across as less ... fake ... to me.&#xD;&#xA;&#xD;&#xA;Sometimes the trying-too-hard isn't that bad ... Alan Harding (Cookin' in Brooklyn), Paul James (Home Grown Cooking), Nigella Lawson (Nigella Bites / Nigella Feasts), José Andrés (Made in Spain)&#xD;&#xA;&#xD;&#xA;Personally, for the Entertaining + Educational ... Some of the contest shows aren't bad ... I loved 'The Best', but part of it was that they explained what they were doing, not like Iron Chef where it's commentators trying to guess that they were doing.  'Ready, Set, Cook' (or the original 'Ready, Steady, Cook'), or even 'Can't Cook, Won't Cook' had a little more educational aspect than Iron Chef, but not extremely so.&#xD;&#xA;&#xD;&#xA;America's Test Kitchen and Cook's Country are very educational and have some humor ... it's a different kind of humor though ... mostly people making fun of their boss (Chris Kimball). Chillin' and Grillin' had some similar humor with Jack McDavid putting down Bobby Flay regularly.&#xD;&#xA;&#xD;&#xA;(um ... yes, I watch too much television ... I grew up watching Frugal Gourmet with my mom and great grandmother ... Justin Wilson and Martin Yan in high school and lots of PBS channels in DC for college ... and there might've been a time a few years back when I agreed to wait at a friend's house for multiple days to wait for a technician for a T3 install, partially because he had satellite tv, and so got the food channel (and he paid me in [IBM model Ms][1]).)&#xD;&#xA;&#xD;&#xA;(do I need to link to all of these titles?  Quite a few of 'em aren't on the air anymore... which is a shame.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Model_M_keyboard" />
  <row Id="23105" PostHistoryTypeId="5" PostId="11266" RevisionGUID="e891bb4b-3d9c-48a9-93d0-b09bc7601c88" CreationDate="2011-01-20T04:30:22.117" UserId="67" Comment="added update re: Deep Fried Live!" Text="It's difficult to quantify the 'entertaining'-ness of the shows, as there aren't too many on the same level as Good Eats.  The only one that's even close that I'm aware of is Bitchin' Kitchen.  Ham on the Street might be a close second.&#xD;&#xA;&#xD;&#xA;Rick Bayless *tries* to be entertaining, but I think he tries too hard ... it just seems too scripted to me.  Martin Yan (Yan Can Cook), Julia Child (The French Chef), Graham Kerr (Galloping Gourmet), Justin Wilson (Louisiana Cookin'), Nick Stellino (Cucina Amore), Ming Tsai (Simply Ming), Daisy Martinez (Daisy Cooks!, not her new show) and even David Rocco (Dolce Vita) or Chuck Hughes (Chuck's Day Off) come across as less ... fake ... to me.&#xD;&#xA;&#xD;&#xA;Sometimes the trying-too-hard isn't that bad ... Alan Harding (Cookin' in Brooklyn), Paul James (Home Grown Cooking), Nigella Lawson (Nigella Bites / Nigella Feasts), José Andrés (Made in Spain)&#xD;&#xA;&#xD;&#xA;Personally, for the Entertaining + Educational ... Some of the contest shows aren't bad ... I loved 'The Best', but part of it was that they explained what they were doing, not like Iron Chef where it's commentators trying to guess that they were doing.  'Ready, Set, Cook' (or the original 'Ready, Steady, Cook'), or even 'Can't Cook, Won't Cook' had a little more educational aspect than Iron Chef, but not extremely so.&#xD;&#xA;&#xD;&#xA;America's Test Kitchen and Cook's Country are very educational and have some humor ... it's a different kind of humor though ... mostly people making fun of their boss (Chris Kimball). Chillin' and Grillin' had some similar humor with Jack McDavid putting down Bobby Flay regularly.&#xD;&#xA;&#xD;&#xA;(um ... yes, I watch too much television ... I grew up watching Frugal Gourmet with my mom and great grandmother ... Justin Wilson and Martin Yan in high school and lots of PBS channels in DC for college ... and there might've been a time a few years back when I agreed to wait at a friend's house for multiple days to wait for a technician for a T3 install, partially because he had satellite tv, and so got the food channel (and he paid me in [IBM model Ms][1]).)&#xD;&#xA;&#xD;&#xA;(do I need to link to all of these titles?  Quite a few of 'em aren't on the air anymore... which is a shame.)&#xD;&#xA;&#xD;&#xA;**update** : and I almost forgot -- [Deep Fried, Live!][2] ... it's not a TV show ... it's better ... interactive flash animations.  (it's one of the few examples of where flash is a good thing).  Unfortunately, they only made a few as the creator got hired to write for Good Eats.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Model_M_keyboard&#xD;&#xA;  [2]: http://www.8legged.com/entryJS.html" />
  <row Id="23106" PostHistoryTypeId="25" PostId="11263" RevisionGUID="c96a4267-01fd-43f9-b81a-d800f9adc461" CreationDate="2011-01-20T04:55:39.860" Comment="http://twitter.com/#!/StackCooking/status/27952373125091328" />
  <row Id="23107" PostHistoryTypeId="5" PostId="11262" RevisionGUID="1f9e9479-aac5-4a6a-8338-fe38c3dadef1" CreationDate="2011-01-20T06:18:17.923" UserId="1393" Comment="compliment -&gt; complement (though you might receive compliments if you make it well)" Text="Salmon fillets are often traditionally prepared with dill.  Mustard is another traditional combination.  Both of these spices complement the flavors of salmon very well.&#xD;&#xA;&#xD;&#xA;Paprika balances the smooth mouthfeel of salmon with a nice spice that isn't too hot.&#xD;&#xA;&#xD;&#xA;You can promote a good crust on your salmon by coating it in sugar - white or brown works well.  Add some other seasonings to the sugar (basic salt and pepper are fine), and you should have a tasty fillet.  This coating works best done in a skillet, though, where the direct heat promotes caramelization." />
  <row Id="23108" PostHistoryTypeId="5" PostId="11239" RevisionGUID="e74509a8-03a7-4a28-9a0e-6b6be958784f" CreationDate="2011-01-20T07:00:29.323" UserId="4351" Comment="added 1204 characters in body" Text="I have become a fan of Alton Brown and Rick Bayles, both have shows on television that are immensely educational and entertaining, are there any other shows like Good Eats and Mexico - One Plate at a Time with people like them anywhere? I just can not get enough, I just have this feeling that there is something else that I have not discovered so I am asking here. Even something on the web would do.&#xD;&#xA;&#xD;&#xA;Alton Brown on Good Eats usually presents graphical descriptions of the science behind cooking in a clear concise way. I particularly like the theatrical interludes, they are quite entertaining, it is indeed a fun way to learn. It is hard to sum up this show here so see this [Food Network][1] link for more information.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here is an episode of him explaining [Coq Au Vin][2], look at the visual aid on wine.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Rick Bayless quite often ventures out to the market place picking food products asking questions and explaining something about the products he works with, I like when chefs go outside the kitchen and give interesting information about some key food items they use. Sometimes you will see him in another chef's kitchen, usually Mexican, asking questions and getting informative answers, I like learning about food preparation in various places around the world I like mexican food so i take a liking to Rick's show. &#xD;&#xA;it is just another fun way to learn. For more about Rick and his show see [here][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?feature=player_detailpage&amp;v=Wzxnao-s0fg&#xD;&#xA;  [3]: http://www.rickbayless.com/tv/" />
  <row Id="23109" PostHistoryTypeId="25" PostId="11246" RevisionGUID="6bd4e1ee-4b8c-439b-8ddd-33af34ce3a71" CreationDate="2011-01-20T07:55:40.263" Comment="http://twitter.com/#!/StackCooking/status/27997673109856256" />
  <row Id="23110" PostHistoryTypeId="2" PostId="11267" RevisionGUID="2f2f533b-ec9b-4279-b177-2e0e9f00588d" CreationDate="2011-01-20T10:33:37.133" UserId="2391" Text="I have to say I haven't done this since i was about 10 but when I was a child I used to make [chocolate nests][1] out of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.deliciousmagazine.co.uk/recipes/chocolate-nests" />
  <row Id="23111" PostHistoryTypeId="2" PostId="11268" RevisionGUID="08ee4b0e-1084-41c3-8761-37c4dafeb6b3" CreationDate="2011-01-20T11:55:00.347" UserId="4369" Text="Many salmon recipes use **Dill** (*Anethum graveolens*) as the usual ingredient as condimentary herb.&#xD;&#xA;&#xD;&#xA;In my place, I have **fennel** (*Foeniculum vulgare*) available outdoors, so I opt to use it instead. And I like it. &#xD;&#xA;&#xD;&#xA;Why is it never mentioned as a substitute? what is your opinion?" />
  <row Id="23112" PostHistoryTypeId="1" PostId="11268" RevisionGUID="08ee4b0e-1084-41c3-8761-37c4dafeb6b3" CreationDate="2011-01-20T11:55:00.347" UserId="4369" Text="culinary difference between dill and fennel" />
  <row Id="23113" PostHistoryTypeId="3" PostId="11268" RevisionGUID="08ee4b0e-1084-41c3-8761-37c4dafeb6b3" CreationDate="2011-01-20T11:55:00.347" UserId="4369" Text="&lt;ingredients&gt;&lt;flavor&gt;&lt;herbs&gt;&lt;condiments&gt;&lt;ingredient-selection&gt;" />
  <row Id="23114" PostHistoryTypeId="2" PostId="11269" RevisionGUID="bfefe155-5f05-4b00-9d27-03982d5b8028" CreationDate="2011-01-20T12:22:29.190" UserId="4369" Text="I use dehydrated onion soup mixture as a substitute to many preparations calling for onions. I have never stuffed chicken with it, but I would do it without any doubt. &#xD;&#xA;&#xD;&#xA;The trick is to get to the appropriate moisture and salt point. I use both water and some other sweet liquid (7up, sprite, coke...) to rehydrate and reduce the slight salty taste of the dehydrated onion. &#xD;&#xA;&#xD;&#xA;For your case, besides the sweetening, the soft drink will as well add some carbonic which may also help in aerating a bit the stuffing." />
  <row Id="23115" PostHistoryTypeId="2" PostId="11270" RevisionGUID="11342dab-75ae-4ba6-9c2e-35f0a0bbeab7" CreationDate="2011-01-20T13:23:49.617" UserId="2047" Text="I assume you're speaking of using fennel *fronds*, specifically. The fronds look a bit like dill, and are often used as a garnish, but certainly taste different than dill.&#xD;&#xA;&#xD;&#xA;I think the main reason is that most people usually only get fennel fronds when they also buy a fennel bulb, so it's usually inconvenient to only use the fronds for a garnish when you're not using the bulb. Also, some people (my wife) just don't like the taste of anise/fennel at all. If you have it growing in your backyard, and you like the taste, there's no reason you can't use it." />
  <row Id="23116" PostHistoryTypeId="2" PostId="11271" RevisionGUID="3ea3e355-b66e-41de-8168-0781f4d9630d" CreationDate="2011-01-20T14:06:28.680" UserId="15" Text="I apologize in advance for my lack of knowledge in how a fat comes to be saturated, and perhaps therein lies the answer to this question. However, due to my wife's gall stones I need to remove hard to digest fats from my cooking routine. In addition to buying fewer raw ingredients that have high saturated, hydrogenated, or trans- fats, I want to be sure that food preparation methods do not change the chemical structure of fats that I do happen to be working with. &#xD;&#xA;&#xD;&#xA;I may just be over-thinking this, but in cases of suspending one fat in another, emulsification, etc I wanted to know if there are any methods I should avoid due to the chemical changes they entail. For instance, deep-frying foods (which typically use the fats I hope to avoid) is said to make them difficult to digest.&#xD;&#xA;&#xD;&#xA;Please list any others that do; or let me know if I'm just being a worry wart." />
  <row Id="23117" PostHistoryTypeId="1" PostId="11271" RevisionGUID="3ea3e355-b66e-41de-8168-0781f4d9630d" CreationDate="2011-01-20T14:06:28.680" UserId="15" Text="Does preparation of food change the nutritional content with respect to fat type?" />
  <row Id="23118" PostHistoryTypeId="3" PostId="11271" RevisionGUID="3ea3e355-b66e-41de-8168-0781f4d9630d" CreationDate="2011-01-20T14:06:28.680" UserId="15" Text="&lt;cooking-techniques&gt;&lt;nutrition&gt;" />
  <row Id="23119" PostHistoryTypeId="2" PostId="11272" RevisionGUID="2828b3ce-d8b2-47cc-8a9b-8f4cd8c66c98" CreationDate="2011-01-20T15:04:46.093" UserId="1887" Text="You could also use them in place of bread crumbs when, for example, coating [chicken breasts][1].&#xD;&#xA;&#xD;&#xA;You could also use them in [muffins][2].&#xD;&#xA;&#xD;&#xA;There's a whole list of shredded wheat recipes [here][3] and [here][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.myfitnesspal.com/topics/show/152342-shredded-wheat-baked-chicken&#xD;&#xA;  [2]: http://recipeland.com/search?q=shredded+wheat+muffins&#xD;&#xA;  [3]: http://community.tasteofhome.com/forums/t/76070.aspx?PageIndex=3&#xD;&#xA;  [4]: http://recipes.sparkpeople.com/great-recipes.asp?food=shredded+wheat" />
  <row Id="23120" PostHistoryTypeId="6" PostId="11268" RevisionGUID="146c4397-05ae-4610-a1b3-be0cf46ec1f0" CreationDate="2011-01-20T15:12:25.240" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;herbs&gt;&lt;condiments&gt;" />
  <row Id="23121" PostHistoryTypeId="6" PostId="11271" RevisionGUID="9d09fef8-bbd4-436e-b221-33647ab3fd29" CreationDate="2011-01-20T15:12:58.437" UserId="41" Comment="edited tags" Text="&lt;fats&gt;&lt;nutrition&gt;" />
  <row Id="23122" PostHistoryTypeId="5" PostId="11239" RevisionGUID="8ed80de0-bf41-4ab6-8b90-3a1f4285b006" CreationDate="2011-01-20T15:24:19.930" UserId="4351" Comment="added 1 characters in body" Text="I have become a fan of Alton Brown and Rick Bayless, both have shows on television that are immensely educational and entertaining, are there any other shows like Good Eats and Mexico - One Plate at a Time with people like them anywhere? I just can not get enough, I just have this feeling that there is something else that I have not discovered so I am asking here. Even something on the web would do.&#xD;&#xA;&#xD;&#xA;Alton Brown on Good Eats usually presents graphical descriptions of the science behind cooking in a clear concise way. I particularly like the theatrical interludes, they are quite entertaining, it is indeed a fun way to learn. It is hard to sum up this show here so see this [Food Network][1] link for more information.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Here is an episode of him explaining [Coq Au Vin][2], look at the visual aid on wine.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Rick Bayless quite often ventures out to the market place picking food products asking questions and explaining something about the products he works with, I like when chefs go outside the kitchen and give interesting information about some key food items they use. Sometimes you will see him in another chef's kitchen, usually Mexican, asking questions and getting informative answers, I like learning about food preparation in various places around the world I like mexican food so i take a liking to Rick's show. &#xD;&#xA;it is just another fun way to learn. For more about Rick and his show see [here][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?feature=player_detailpage&amp;v=Wzxnao-s0fg&#xD;&#xA;  [3]: http://www.rickbayless.com/tv/" />
  <row Id="23123" PostHistoryTypeId="2" PostId="11273" RevisionGUID="c2b6a411-e556-4516-8be8-db1923281386" CreationDate="2011-01-20T15:35:17.510" UserDisplayName="Spike Holcomb" Text="I'm not sure if I understand your question, but if the question is &quot;Can I turn a monounsaturated or polyunsaturated fat into a saturated fat through cooking?&quot; then the answer is &quot;No, you can not.&quot;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23125" PostHistoryTypeId="2" PostId="11275" RevisionGUID="14d0e55b-1425-435d-b09b-aca1a52b0822" CreationDate="2011-01-20T15:44:51.807" UserId="4341" Text="Fats don't generally change structure as a result of cooking. As you heat up a fat, it's structure loosens, but doesn't fundamentally change. (Cocoa fat is an exception.)&#xD;&#xA;&#xD;&#xA;I think deep frying makes foods harder to digest not because it makes chemical changes to the food, but because it 1) dries out the food and 2) introduces more fat from the cooking oil.&#xD;&#xA;&#xD;&#xA;If you want more info on what saturated and unsaturated mean, and which fats are less saturated, &lt;a href=&quot;http://books.google.com/books?id=bKVCtH4AjwgC&amp;lpg=PP1&amp;dq=on%20food%20and%20cooking&amp;pg=PA798#v=onepage&amp;q&amp;f=false&quot;&gt;On Food and Cooking has a short section&lt;/a&gt; with lots of good info." />
  <row Id="23127" PostHistoryTypeId="5" PostId="11275" RevisionGUID="4e065ed5-2d54-490c-b1ed-99ef6270305c" CreationDate="2011-01-20T15:50:35.520" UserId="4341" Comment="added 114 characters in body" Text="Fats don't generally change structure as a result of cooking. As you heat up a fat, it's structure loosens, but doesn't fundamentally change. (Cocoa fat is an exception.) So no, how you cook your food will not create more unsaturated fat (unless you're cooking it in unsaturated fat).&#xD;&#xA;&#xD;&#xA;I think deep frying makes foods harder to digest not because it makes chemical changes to the food, but because it 1) dries out the food and 2) introduces more fat from the cooking oil.&#xD;&#xA;&#xD;&#xA;If you want more info on what saturated and unsaturated mean, and which fats are less saturated, &lt;a href=&quot;http://books.google.com/books?id=bKVCtH4AjwgC&amp;lpg=PP1&amp;dq=on%20food%20and%20cooking&amp;pg=PA798#v=onepage&amp;q&amp;f=false&quot;&gt;On Food and Cooking has a short section&lt;/a&gt; with lots of good info." />
  <row Id="23128" PostHistoryTypeId="2" PostId="11276" RevisionGUID="43c52fb7-5d31-4520-8c74-9cf774599482" CreationDate="2011-01-20T16:03:23.213" UserId="67" Text="In the spirit of Aaronut's comment on my answer to [TV Programs like Good Eats][1], what are good shows for people to really learn about cooking (the science behind cooking; the history and cultural significance between dishes), rather than just watching a chef prepare their favorite recipes?&#xD;&#xA;&#xD;&#xA;(web videos and animations count, too)&#xD;&#xA;&#xD;&#xA;This will be community wiki, so just edit the list once I post a response.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11239/tv-programs-like-good-eats" />
  <row Id="23129" PostHistoryTypeId="1" PostId="11276" RevisionGUID="43c52fb7-5d31-4520-8c74-9cf774599482" CreationDate="2011-01-20T16:03:23.213" UserId="67" Text="What are good instructional cooking TV shows?" />
  <row Id="23130" PostHistoryTypeId="3" PostId="11276" RevisionGUID="43c52fb7-5d31-4520-8c74-9cf774599482" CreationDate="2011-01-20T16:03:23.213" UserId="67" Text="&lt;resources&gt;&lt;learning&gt;" />
  <row Id="23131" PostHistoryTypeId="16" PostId="11276" RevisionGUID="99ded9ef-ab66-4ebe-8a61-b89175481e11" CreationDate="2011-01-20T16:03:34.617" UserId="67" />
  <row Id="23133" PostHistoryTypeId="2" PostId="11277" RevisionGUID="e74af393-dd76-418f-a679-91efa21b6146" CreationDate="2011-01-20T16:08:17.217" UserId="67" Text="* Good Eats : Explains some of the science behind why techniques work, and occassional information about the history of the ingredients or dishes.&#xD;&#xA;&#xD;&#xA;* America's Test Kitchen and Cook's Country : Explain the techniques that they've used to improve dishes, and have occassional segments explain the science behind cooking processes.&#xD;&#xA;&#xD;&#xA;* Mexico - One Dish at a Time : Describes the differences in the regional differences of mexican cooking, and often compares historical versions of dishes to the modern versions." />
  <row Id="23134" PostHistoryTypeId="2" PostId="11278" RevisionGUID="290f4f05-5b65-48d2-b6aa-56ad104974fc" CreationDate="2011-01-20T16:17:12.267" UserDisplayName="tammy quinn" Text="Isn't bagna cauda oil, anchovies, and butter.&#xD;&#xA;I would say yes to freezing but whisk once back to room temperature and don't be surprised if texture changes." />
  <row Id="23135" PostHistoryTypeId="2" PostId="11279" RevisionGUID="1df7a982-401b-4441-bcf8-a7c5531d346e" CreationDate="2011-01-20T16:28:47.293" UserId="3348" Text="It's not mentioned as a substitute for dill because it tastes nothing like dill. You'll find that chefs don't generally choose substitute herbs based on how much they look like the original but on comparable flavor, so though fennel fronds look like dill, that's about the end of their comparability.&#xD;&#xA;&#xD;&#xA;I agree that it might be tasty in some applications where dill is used (particularly salmon as @zanlok said), but I think the flavor profiles are so different that you'd want to be really careful in making the substitution in other recipes." />
  <row Id="23136" PostHistoryTypeId="2" PostId="11280" RevisionGUID="3c828db6-dffb-46c5-b352-4caae7975803" CreationDate="2011-01-20T16:40:14.597" UserId="3853" Text="The process of saturating or unsaturating a fat involves breaking double bonds and adding hydrogen to the molecule. The more double bonds, the more UN saturated the fat.&#xD;&#xA;&#xD;&#xA;This is all determined by the initial production of the fat. Animal fats are more saturated and certain 'desirable' fats are LESS saturated when they are created. There is no way that I know of to change this DURING the cooking process. &#xD;&#xA;&#xD;&#xA;Extreme heat methods will make some chemical changes, but saturating the fat would involve breaking the bonds and adding hydrogen, and when this is done commercially it requires catalysts and other specific conditions." />
  <row Id="23137" PostHistoryTypeId="2" PostId="11281" RevisionGUID="09bc8c0a-c0ab-4e0f-8406-bcfc6e607f44" CreationDate="2011-01-20T16:48:53.443" UserId="41" Text="The simple answer is no, you cannot convert monounsaturated/polyunsaturated fats into saturated fats.&#xD;&#xA;&#xD;&#xA;Before I can even begin to answer in detail, I have to start by pointing out that &quot;saturated&quot; and &quot;unsaturated&quot; fat is already an oversimplification.  These are *very rough* classifications of fats and the chemical reality is far more nuanced.  I'd encourage you read the Wikipedia entry on [Fatty acid][1] for a relatively basic explanation.&#xD;&#xA;&#xD;&#xA;Fatty acids are *actually* classified, chemically, in three different ways:&#xD;&#xA;&#xD;&#xA;  1. The existence of **double bonds** (CH=CH) somewhere in the molecular structure.  Fatty acids with double bounds are *unsaturated*.  Fatty acids with single bonds only are *saturated*.&#xD;&#xA;&#xD;&#xA;  2. The **chain length** (number of Carbon-Hydrogen groups).  Another distinguishing characteristic of *saturated* fatty acids is that they are generally (maybe always) *long-chain*. The reverse is not necessarily true, however; not all long-chain fatty acids are saturated.&#xD;&#xA;&#xD;&#xA;  3. The **configuration**, either *cis* or *trans*.  This should answer *one* of your questions right off the bat; *trans fats* actually have a *totally different configuration of atoms*, and no amount of emulsifying or heating or any other culinary (non-chemical) process is actually going to *change the atomic configuration* from cis to trans.&#xD;&#xA;&#xD;&#xA;So you can't unwittingly create trans fats in the kitchen.  Can you create saturated fats?  That would effectively mean breaking down the double bonds into single bonds.  In order to do that, you need to *add* hydrogen (that's why saturated fatty acids are &quot;saturated&quot; - more hydrogen).&#xD;&#xA;&#xD;&#xA;**There's a name for this process**, which you actually stumbled upon in your question.  It's called **[Hydrogenation][2]**.  It's adding hydrogen atoms to an unsaturated (double-bonded) fatty acid.&#xD;&#xA;&#xD;&#xA;Hydrogenation requires a *substrate* (involving benzene or some other hydrocarbon), a *hydrogen source* (that's pure, dangerous, H&lt;sub&gt;2&lt;/sub&gt; gas), and a *catalyst* (heavy metal).  My guess is that your kitchen has *none* of those things, unless you're cooking in a chemistry lab.  So there is simply *no chance* for you to accidentally hydrogenate your oils.&#xD;&#xA;&#xD;&#xA;What you really need to be more worried about with oils (unsaturated fats) is [lipid peroxidation][2].  That's the oxidative breakdown and, eventually, **rancidity** of fats, and polyunsaturated fats are particularly prone to this.  **Heat is a catalyst for peroxidation**, so if you &quot;burn&quot; your oil (or other fats), you may end up creating the same sorts of free radicals normally associated with rancidity due to improper storage.  The long-term effect of these free radicals is not firmly established but the consensus seems to be that [they aren't good for you in the long term][3] (cancer risk and so on).&#xD;&#xA;&#xD;&#xA;So don't worry about *converting* your oils when you cook with them.  It's practically impossible.  You should be more concerned with *overheating* them or letting them go rancid in storage.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fatty_acid&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Lipid_peroxidation&#xD;&#xA;  [3]: http://www.sciencemag.org/content/221/4617/1256.abstract" />
  <row Id="23138" PostHistoryTypeId="25" PostId="11271" RevisionGUID="8752fd52-eacc-4d50-a4bd-6b4ef85a5bbb" CreationDate="2011-01-20T16:55:40.640" Comment="http://twitter.com/#!/StackCooking/status/28133570480447488" />
  <row Id="23139" PostHistoryTypeId="5" PostId="11281" RevisionGUID="9c1d57ae-1110-4652-8ec1-df6bbca5a2e8" CreationDate="2011-01-20T16:56:39.407" UserId="41" Comment="added 22 characters in body" Text="The simple answer is no, you cannot convert monounsaturated/polyunsaturated fats into saturated fats through cooking alone.&#xD;&#xA;&#xD;&#xA;Before I can even begin to answer in detail, I have to start by pointing out that &quot;saturated&quot; and &quot;unsaturated&quot; fat is already an oversimplification.  These are *very rough* classifications of fats and the chemical reality is far more nuanced.  I'd encourage you read the Wikipedia entry on [Fatty acid][1] for a relatively basic explanation.&#xD;&#xA;&#xD;&#xA;Fatty acids are *actually* classified, chemically, in three different ways:&#xD;&#xA;&#xD;&#xA;  1. The existence of **double bonds** (CH=CH) somewhere in the molecular structure.  Fatty acids with double bounds are *unsaturated*.  Fatty acids with single bonds only are *saturated*.&#xD;&#xA;&#xD;&#xA;  2. The **chain length** (number of Carbon-Hydrogen groups).  Another distinguishing characteristic of *saturated* fatty acids is that they are generally (maybe always) *long-chain*. The reverse is not necessarily true, however; not all long-chain fatty acids are saturated.&#xD;&#xA;&#xD;&#xA;  3. The **configuration**, either *cis* or *trans*.  This should answer *one* of your questions right off the bat; *trans fats* actually have a *totally different configuration of atoms*, and no amount of emulsifying or heating or any other culinary (non-chemical) process is actually going to *change the atomic configuration* from cis to trans.&#xD;&#xA;&#xD;&#xA;So you can't unwittingly create trans fats in the kitchen.  Can you create saturated fats?  That would effectively mean breaking down the double bonds into single bonds.  In order to do that, you need to *add* hydrogen (that's why saturated fatty acids are &quot;saturated&quot; - more hydrogen).&#xD;&#xA;&#xD;&#xA;**There's a name for this process**, which you actually stumbled upon in your question.  It's called **[Hydrogenation][2]**.  It's adding hydrogen atoms to an unsaturated (double-bonded) fatty acid.&#xD;&#xA;&#xD;&#xA;Hydrogenation requires a *substrate* (involving benzene or some other hydrocarbon), a *hydrogen source* (that's pure, dangerous, H&lt;sub&gt;2&lt;/sub&gt; gas), and a *catalyst* (heavy metal).  My guess is that your kitchen has *none* of those things, unless you're cooking in a chemistry lab.  So there is simply *no chance* for you to accidentally hydrogenate your oils.&#xD;&#xA;&#xD;&#xA;What you really need to be more worried about with oils (unsaturated fats) is [lipid peroxidation][2].  That's the oxidative breakdown and, eventually, **rancidity** of fats, and polyunsaturated fats are particularly prone to this.  **Heat is a catalyst for peroxidation**, so if you &quot;burn&quot; your oil (or other fats), you may end up creating the same sorts of free radicals normally associated with rancidity due to improper storage.  The long-term effect of these free radicals is not firmly established but the consensus seems to be that [they aren't good for you in the long term][3] (cancer risk and so on).&#xD;&#xA;&#xD;&#xA;So don't worry about *converting* your oils when you cook with them.  It's practically impossible.  You should be more concerned with *overheating* them or letting them go rancid in storage.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fatty_acid&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Lipid_peroxidation&#xD;&#xA;  [3]: http://www.sciencemag.org/content/221/4617/1256.abstract" />
  <row Id="23140" PostHistoryTypeId="5" PostId="11277" RevisionGUID="1131f6f6-e3a7-4e86-bee8-7469a8fb6d76" CreationDate="2011-01-20T17:14:35.647" UserId="67" Comment="added links &amp; note of the original network these shows are on.  and added DFL!" Text="* [Good Eats][1] (Food Network): Explains some of the science behind why techniques work, and occassional information about the history of the ingredients or dishes.&#xD;&#xA;&#xD;&#xA;* [America's Test Kitchen][2] (PBS) and [Cook's Country][3] (PBS): Explain the techniques that they've used to improve dishes, and have occassional segments explain the science behind cooking processes.&#xD;&#xA;&#xD;&#xA;* [Mexico - One Plate at a Time][4] (PBS): Describes the differences in the regional differences of mexican cooking, and often compares historical versions of dishes to the modern versions.&#xD;&#xA;&#xD;&#xA;* [Deep Fried, Live!][5] (web animation): Flash animation cooking show that allows you to click at various points to get more information about ingredients &amp; techniques.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.americastestkitchen.com/&#xD;&#xA;  [3]: http://www.cookscountrytv.com/&#xD;&#xA;  [4]: http://www.rickbayless.com/tv/&#xD;&#xA;  [5]: http://www.8legged.com/entryJS.html" />
  <row Id="23141" PostHistoryTypeId="5" PostId="11277" RevisionGUID="faf40c70-ef30-426e-ba64-9d1561ddf365" CreationDate="2011-01-20T17:58:35.353" UserId="3756" Comment="Added the show In Search of Perfection; added 32 characters in body" Text="* [Good Eats][1] (Food Network): Explains some of the science behind why techniques work, and occassional information about the history of the ingredients or dishes.&#xD;&#xA;&#xD;&#xA;* [America's Test Kitchen][2] (PBS) and [Cook's Country][3] (PBS): Explain the techniques that they've used to improve dishes, and have occassional segments explain the science behind cooking processes.&#xD;&#xA;&#xD;&#xA;* [Mexico - One Plate at a Time][4] (PBS): Describes the differences in the regional differences of mexican cooking, and often compares historical versions of dishes to the modern versions.&#xD;&#xA;&#xD;&#xA;* [Deep Fried, Live!][5] (web animation): Flash animation cooking show that allows you to click at various points to get more information about ingredients &amp; techniques.&#xD;&#xA;&#xD;&#xA;* [In Search of Perfection][6] (BBC 2): Heston Blumenthal brings his molecular gastronomy techniques to some of Britains favourite dishes such as roast chicken, fish and chips, spaghetti Bolognese etc. The show was followed up by a second series, &quot;Further Adventures In Search of Perfection&quot;.  At the time of writing, episodes from both series can be found on YouTube. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [2]: http://www.americastestkitchen.com/&#xD;&#xA;  [3]: http://www.cookscountrytv.com/&#xD;&#xA;  [4]: http://www.rickbayless.com/tv/&#xD;&#xA;  [5]: http://www.8legged.com/entryJS.html&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Heston_Blumenthal#Television_shows" />
  <row Id="23142" PostHistoryTypeId="2" PostId="11282" RevisionGUID="5cfed886-cd34-4969-abc3-07294eda7780" CreationDate="2011-01-20T19:12:45.387" UserDisplayName="Christopher" Text="Completely different.  Get fennel seeds and roast them lightly in a pan to release the aroma and discover its nuances.&#xD;&#xA;&#xD;&#xA;Dill and Salmon go together like love and marriage." />
  <row Id="23143" PostHistoryTypeId="2" PostId="11283" RevisionGUID="09acc488-3107-4b9c-8c51-76fc7e3b6a24" CreationDate="2011-01-20T19:18:15.753" UserDisplayName="Christopher" Text="Try Hing (Asafoetida), an Indian spice.  But make sure you fry it in butter or oil first because it goes under a pleasant transformation.&#xD;&#xA;&#xD;&#xA;In Ayurvedic diets it is an onion garlic replacement." />
  <row Id="23144" PostHistoryTypeId="2" PostId="11284" RevisionGUID="5705641a-bc0a-499d-8e5b-ce7fa94d830e" CreationDate="2011-01-20T19:50:37.343" UserDisplayName="Sarah" Text="Make a binder using hot water/rye flour combination and then combine it with a 100% rye sourdough.&#xD;&#xA;&#xD;&#xA;Or increase the hydration to 96% in a sourdough rye and pour into a silicone round cake pan only 1/4 inch thick, let rise.  Bake and remove to cool. Top and bake again.  Just an idea but lets see what will work?  I too would like a rye pizza!&#xD;&#xA;&#xD;&#xA;Rolling out 100% rye dough?  Lol!  Good one!" />
  <row Id="23145" PostHistoryTypeId="25" PostId="11276" RevisionGUID="c39336a8-4c10-4e9a-b365-724ef8de5035" CreationDate="2011-01-20T19:55:42.060" Comment="http://twitter.com/#!/StackCooking/status/28178874634342400" />
  <row Id="23146" PostHistoryTypeId="2" PostId="11285" RevisionGUID="63d9c10e-c88e-433b-b582-546fc7144b60" CreationDate="2011-01-20T20:44:43.700" UserId="3432" Text="There is a reasonably long-running programme produced by the Open University (in the UK) called &quot;[Ever Wondered About Food?][1]&quot;&#xD;&#xA;&#xD;&#xA;The programmes usually take the form of a cooking show, with a particular theme in each programme, so far, so normal.  But they concentrate more on the scientific reasons behind the cooking methods and processes.  It is very clear and at times very interesting, very well worth a watch.&#xD;&#xA;&#xD;&#xA;Apparently it is available on DVD (the most recent series is [Series V][2] [also available [from the OU direct][3]).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.open2.net/everwonderedfood/index.html&#xD;&#xA;  [2]: http://www.amazon.co.uk/Ever-Wondered-About-Food-DVD/dp/B0012UWQWM&#xD;&#xA;  [3]: http://www.ouw.co.uk/store/Catalog/ProductSearch.aspx?filter=&amp;search=ever+wondered+about+food" />
  <row Id="23147" PostHistoryTypeId="6" PostId="4979" RevisionGUID="15476c20-0ac2-4f78-a1c7-ee43113eb079" CreationDate="2011-01-20T21:10:08.307" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;pizza&gt;&lt;italian-cuisine&gt;&lt;low-carb&gt;&lt;rye&gt;" />
  <row Id="23148" PostHistoryTypeId="2" PostId="11286" RevisionGUID="c53a4a12-4f2d-47e6-b58e-5a3ba888002a" CreationDate="2011-01-20T22:22:26.147" UserId="3673" Text="I wrapped the fillet in foil and cooked it for 42 minutes at about 375F.&#xD;&#xA;&#xD;&#xA;It twas delicious." />
  <row Id="23149" PostHistoryTypeId="2" PostId="11287" RevisionGUID="bfaadd79-76db-4eed-b93e-2134c7095e76" CreationDate="2011-01-20T22:25:48.373" UserDisplayName="mitch" Text="when cooking on a charcoal grill how far should my grate be above the charcoal&#xD;&#xA;" />
  <row Id="23150" PostHistoryTypeId="1" PostId="11287" RevisionGUID="bfaadd79-76db-4eed-b93e-2134c7095e76" CreationDate="2011-01-20T22:25:48.373" UserDisplayName="mitch" Text="grilling question" />
  <row Id="23151" PostHistoryTypeId="3" PostId="11287" RevisionGUID="bfaadd79-76db-4eed-b93e-2134c7095e76" CreationDate="2011-01-20T22:25:48.373" UserDisplayName="mitch" Text="&lt;grilling&gt;" />
  <row Id="23152" PostHistoryTypeId="2" PostId="11288" RevisionGUID="bd97de79-fc69-4efa-93e9-c0f202146387" CreationDate="2011-01-20T22:27:57.073" UserId="3152" Text="What would be good substitutes for non-stick spray? I've heard butter or vegetable oil. Would something like Crisco work?" />
  <row Id="23153" PostHistoryTypeId="1" PostId="11288" RevisionGUID="bd97de79-fc69-4efa-93e9-c0f202146387" CreationDate="2011-01-20T22:27:57.073" UserId="3152" Text="Non-stick spray substitute" />
  <row Id="23154" PostHistoryTypeId="3" PostId="11288" RevisionGUID="bd97de79-fc69-4efa-93e9-c0f202146387" CreationDate="2011-01-20T22:27:57.073" UserId="3152" Text="&lt;butter&gt;&lt;non-stick&gt;" />
  <row Id="23155" PostHistoryTypeId="2" PostId="11289" RevisionGUID="6e6c7b7d-cd6d-4dce-b7b7-a142b29fbaf8" CreationDate="2011-01-20T22:31:22.100" UserDisplayName="davideisert" Text="Crisco is grease and would work just like oil or butter. Bacon fat will work as well. " />
  <row Id="23156" PostHistoryTypeId="2" PostId="11290" RevisionGUID="3b844ce9-5027-4729-8988-c011318f6555" CreationDate="2011-01-20T22:34:42.980" UserId="2832" Text="Distance from charcoal isn't really the issue (some steak recipes, in fact, call for the meat to be cooked directly on the coals).  It's the temperature at the grate you ought to consider.  Granted, distance is one factor in grate temperature.  The amount of lit coals you have is another.&#xD;&#xA;&#xD;&#xA;As for proper temperature, it all depends on what you are cooking.  I like cooking my steaks on high heat, about 500-600F.  Burgers at around the 450 range.  Poultry closer to 400.  Look up the &quot;Mississippi Test,&quot; often referenced by Steven Raichlen, as a good way to measure your fire temperature." />
  <row Id="23157" PostHistoryTypeId="2" PostId="11291" RevisionGUID="b0395687-b7d9-4a3a-af3e-8be416889ef5" CreationDate="2011-01-20T22:36:45.163" UserId="2832" Text="[Primal Grill][1] with Steven Raichlen.  You can find some great outdoor cooking ideas on his show.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.primalgrill.org/index.asp" />
  <row Id="23158" PostHistoryTypeId="2" PostId="11292" RevisionGUID="6c51e5ea-6f1d-4dac-9743-7fc8c1d0a806" CreationDate="2011-01-20T22:40:43.197" UserDisplayName="Kevin" Text="a little canola/vegetable oil or take a stick of butter and rub it on the pan." />
  <row Id="23159" PostHistoryTypeId="5" PostId="11276" RevisionGUID="4e1d24a9-6fec-4666-9018-a0c916588e91" CreationDate="2011-01-20T22:41:57.097" UserId="41" Comment="added 100 characters in body" Text="In the spirit of Aaronut's comment on my answer to [TV Programs like Good Eats][1], what are good shows for people to really learn about cooking (the science behind cooking; the history and cultural significance between dishes), rather than just watching a chef prepare their favorite recipes?&#xD;&#xA;&#xD;&#xA;(web videos and animations count, too)&#xD;&#xA;&#xD;&#xA;This is community wiki, so **please edit the main answer instead of posting a new one.**  Please also make sure to include a description of the show and, if possible, a link.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11239/tv-programs-like-good-eats" />
  <row Id="23160" PostHistoryTypeId="2" PostId="11293" RevisionGUID="002d4369-5012-4753-b6ad-d92af337cd3e" CreationDate="2011-01-20T23:28:52.617" UserId="4385" Text="I prefer safflower or sunflower oil for baking, olive oil for pan cooking." />
  <row Id="23161" PostHistoryTypeId="2" PostId="11294" RevisionGUID="7281bb42-c5c9-4545-915d-78a9c3791e93" CreationDate="2011-01-20T23:31:53.300" UserId="4385" Text="Fresh rosemary is also something that goes well with Salmon with some salt and pepper.  Just had some two days ago and was awesome. " />
  <row Id="23162" PostHistoryTypeId="2" PostId="11295" RevisionGUID="2b41fd77-51f0-41ae-a275-f5d105949262" CreationDate="2011-01-20T23:56:11.490" UserId="4341" Text="Non-stick spray is mostly canola oil plus some water and an emulsifier. So canola oil would work well as would most vegetable oils.&#xD;&#xA;&#xD;&#xA;To get an application closer to non-stick spray you can pour some on a paper towel and rub it on your cooking surface. You can also buy misters that are made especially for this purpose.&#xD;&#xA;&#xD;&#xA;Crisco is mostly soy bean oil and palm oil. It will technically work well, but personally I find the flavor of palm oil to be a little stronger and not as appetizing as other vegetable oils." />
  <row Id="23163" PostHistoryTypeId="2" PostId="11296" RevisionGUID="a1b78116-3f28-46c2-867c-732bd91eb1d1" CreationDate="2011-01-20T23:58:52.423" UserId="3348" Text="Pretty much any oil or liquid fat (like melted butter) will do. The thing you want is to match the burn points of your oils. The higher the heat the more careful you need to be. So if it calls for canola spray, melted butter may not be right because it can burn at much lower temperatures. If in doubt, stick with a high-heat oil like canola or safflower.&#xD;&#xA;&#xD;&#xA;If applying it is a problem where spraying would help, using a brush will usually do almost as well." />
  <row Id="23164" PostHistoryTypeId="19" PostId="11288" RevisionGUID="6e79d447-ca7c-4d86-8c22-e3ade198770b" CreationDate="2011-01-21T00:04:49.047" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="23165" PostHistoryTypeId="2" PostId="11297" RevisionGUID="a0f7374a-92ef-456b-a327-10d19a99498a" CreationDate="2011-01-21T00:21:06.690" UserId="2574" Text="My two favorite things to do with 'leftover' jalapenos are making cheddar-jalapeno biscuits and stuffing them with pepper-jack cheese and wrapping them in bacon. Mmmm...." />
  <row Id="23167" PostHistoryTypeId="5" PostId="11263" RevisionGUID="245a7f16-47dd-48ad-b5a1-dbf51268a9af" CreationDate="2011-01-21T01:03:48.350" UserId="3897" Comment="Updated results" Text="I made the mistake of thinking I had more onions than I did (those orange bags filled with old onion skins look fuller than they are), and now I don't have any onions left for my [savory](http://en.wikipedia.org/wiki/Summer_savory) dressing. Can I use onion soup mix (with those little dehydrated onion flakes), or would this goop up when I mix in melted margerine? What about onion powder for the flavor? I have some mushrooms. Could I combine this with onion powder?&#xD;&#xA;&#xD;&#xA;My concerns are that the chicken will be lacking in onion flavor, that the drippings might be bland, or powder substituted in for moist onion might dry out the stuffing.&#xD;&#xA;&#xD;&#xA;The recipe* calls for Breadcrumbs, summer savory, margarine/butter and diced onion. When it's put into the chicken carcass and cooked it absorbs the chicken's essence. It makes a nice stuffing, but the onion tends to be a key part of the flavor.&#xD;&#xA;&#xD;&#xA;Also, I don't have shallots or any other reasonable onion alternative.  &#xD;&#xA;&#xD;&#xA;*by recipe, I mean &quot;mix them together until it looks/feels right&quot;.&#xD;&#xA;&#xD;&#xA;**Update:** I ended up using the onion soup mix and a bit of celery I had left over. It started out goopy when I first mixed it togther, but the end result was flavorful and moist.&#xD;&#xA;" />
  <row Id="23168" PostHistoryTypeId="6" PostId="11263" RevisionGUID="245a7f16-47dd-48ad-b5a1-dbf51268a9af" CreationDate="2011-01-21T01:03:48.350" UserId="3897" Comment="Updated results" Text="&lt;substitutions&gt;&lt;stuffing&gt;&lt;onions&gt;" />
  <row Id="23169" PostHistoryTypeId="5" PostId="11281" RevisionGUID="3ecd1b53-0a8d-46d9-b21e-c572e0118248" CreationDate="2011-01-21T02:10:29.573" UserId="41" Comment="added 1348 characters in body" Text="The simple answer is no, you cannot convert monounsaturated/polyunsaturated fats into saturated fats through cooking alone.&#xD;&#xA;&#xD;&#xA;Before I can even begin to answer in detail, I have to start by pointing out that &quot;saturated&quot; and &quot;unsaturated&quot; fat is already an oversimplification.  These are *very rough* classifications of fats and the chemical reality is far more nuanced.  I'd encourage you read the Wikipedia entry on [Fatty acid][1] for a relatively basic explanation.&#xD;&#xA;&#xD;&#xA;Fatty acids are *actually* classified, chemically, in three different ways:&#xD;&#xA;&#xD;&#xA;  1. The existence of **double bonds** (CH=CH) somewhere in the molecular structure.  Fatty acids with double bounds are *unsaturated*.  Fatty acids with single bonds only are *saturated*.&#xD;&#xA;&#xD;&#xA;  2. The **chain length** (number of Carbon-Hydrogen groups).  Another distinguishing characteristic of *saturated* fatty acids is that they are generally (maybe always) *long-chain*. The reverse is not necessarily true, however; not all long-chain fatty acids are saturated.&#xD;&#xA;&#xD;&#xA;  3. The **configuration**, either *cis* or *trans*.  Trans fatty acids are not actually a different *type* of fat in the same sense as saturated vs. unsaturated; they are actually unsaturated fatty acids, just in a different configuration.&#xD;&#xA;&#xD;&#xA;Although certain studies suggest that it is *possible* to create TFAs from edible oils with prolonged heat, it is also *extremely difficult*, to the extent that it's nearly impossible to do in meaningful quantities by accident.  I will refer you to [this study of heat-induced cis/trans isomerization][3] which says that after **8 hours** of heating at 180° C, the researchers found up to 6.5 mg of trans isomers per 1.0 g of oil, which comes out to a grand total of **0.65%** by mass.  This is practically nil as far as a home cook is concerned - these quantities only matter if you're doing commercial processing of vegetable oils, or *maybe* if you're using the oil for deep-frying and you reuse it *dozens* of times (far beyond what any experienced fry cook would recommend).&#xD;&#xA;&#xD;&#xA;The study also says that edible oils (i.e. the ones you cook with) experienced *less* isomerization than other kinds.  So really, the amount of isomerization you're going to get (conversion of the &quot;good&quot; cis isomers to &quot;bad&quot; trans isomers) is minuscule and simply insignificant as far as mainstream baking or frying applications are concerned.  So forget about trans fats.&#xD;&#xA;&#xD;&#xA;Can you create saturated fats?  That would effectively mean breaking down the double bonds into single bonds.  In order to do that, you need to *add* hydrogen (that's why saturated fatty acids are &quot;saturated&quot; - more hydrogen).&#xD;&#xA;&#xD;&#xA;**There's a name for this process**, which you actually stumbled upon in your question.  It's called **[Hydrogenation][2]**.  It's adding hydrogen atoms to an unsaturated (double-bonded) fatty acid.&#xD;&#xA;&#xD;&#xA;Hydrogenation requires a *substrate* (involving benzene or some other hydrocarbon), a *hydrogen source* (that's pure, dangerous, H&lt;sub&gt;2&lt;/sub&gt; gas), and a *catalyst* (heavy metal).  My guess is that your kitchen has *none* of those things, unless you're cooking in a chemistry lab.  So there is simply *no chance* for you to accidentally hydrogenate your oils.&#xD;&#xA;&#xD;&#xA;What you really need to be more worried about with oils (unsaturated fats) is [lipid peroxidation][2].  That's the oxidative breakdown and, eventually, **rancidity** of fats, and polyunsaturated fats are particularly prone to this.  **Heat is a catalyst for peroxidation**, so if you &quot;burn&quot; your oil (or other fats), you may end up creating the same sorts of free radicals normally associated with rancidity due to improper storage.  The long-term effect of these free radicals is not firmly established but the consensus seems to be that [they aren't good for you in the long term][3] (cancer risk and so on).&#xD;&#xA;&#xD;&#xA;So don't worry about *converting* your oils when you cook with them.  It's practically impossible.  You should be more concerned with *overheating* them or letting them go rancid in storage.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fatty_acid&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Lipid_peroxidation&#xD;&#xA;  [3]: http://www.sciencemag.org/content/221/4617/1256.abstract&#xD;&#xA;  [4]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6T6R-4PYYV0S-1&amp;_user=10&amp;_coverDate=05%2F01%2F2008&amp;_alid=1614533050&amp;_rdoc=8&amp;_fmt=high&amp;_orig=search&amp;_origin=search&amp;_zone=rslt_list_item&amp;_cdi=5037&amp;_sort=r&amp;_st=13&amp;_docanchor=&amp;view=c&amp;_ct=4462&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=74882bffd39981943e455315aa7fc6fd&amp;searchtype=a" />
  <row Id="23170" PostHistoryTypeId="2" PostId="11299" RevisionGUID="5ff52a0f-e089-4868-9f93-1cb8b89b8c36" CreationDate="2011-01-21T02:32:04.573" UserId="4391" Text="So I just got myself a dehydrator, for the purpose of making jerkies.&#xD;&#xA;&#xD;&#xA;I was thinking of just seasoning the meat lightly instead of marinating them, which takes considerably more time, needs more sauce and a bit more effort.&#xD;&#xA;&#xD;&#xA;Would it make a lot of difference? I suppose I could always experiment, but from the &quot;making sure I won't get sick from parasites&quot; point of view, will a super dry jerky be safe if it's not been marinated?&#xD;&#xA;&#xD;&#xA;Also, would it depend on the meat?" />
  <row Id="23171" PostHistoryTypeId="1" PostId="11299" RevisionGUID="5ff52a0f-e089-4868-9f93-1cb8b89b8c36" CreationDate="2011-01-21T02:32:04.573" UserId="4391" Text="How necessary is it to marinade meat before making jerkies?" />
  <row Id="23172" PostHistoryTypeId="3" PostId="11299" RevisionGUID="5ff52a0f-e089-4868-9f93-1cb8b89b8c36" CreationDate="2011-01-21T02:32:04.573" UserId="4391" Text="&lt;marinade&gt;&lt;jerky&gt;" />
  <row Id="23173" PostHistoryTypeId="2" PostId="11300" RevisionGUID="7775b4bf-558a-4a31-8266-d43c116409cd" CreationDate="2011-01-21T02:40:50.660" UserId="3897" Text="I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, using lots of flour to keep things from sticking. It was a bit thick, but I chalk that up to inexperience.&#xD;&#xA;&#xD;&#xA;On my second batch I made slightly more dough and split it into four balls before rolling each one out. The first two I rolled out almost right away, cut and shaped the pasta, and threw on a plate with some flour until I got around to cooking it. &#xD;&#xA;&#xD;&#xA;I left the last two balls of dough sitting for 30 minutes or more before I got to them, and these were much, *much* harder to roll out. I've since discovered (from Google and word of mouth) is that this is the opposite of what should happen, I'm supposed to let my dough rest to make it *easier* to work with.&#xD;&#xA;&#xD;&#xA;So was this an anomaly? Should I repeat this (tough) task with the understanding that my previous experience was a one-off?&#xD;&#xA;&#xD;&#xA;Or **is there a special technique to rolling pasta dough made with egg (as opposed to water)?**&#xD;&#xA;&#xD;&#xA;Any thoughts as to what went wrong? (Or, perhaps, confirmation that my word-of-Google-mouth rumors are incorrect?)&#xD;&#xA;&#xD;&#xA;(Also, I'm not monetarily endowed right now, so I won't have access to any other rolling equipment besides my trusty rolling pin)" />
  <row Id="23174" PostHistoryTypeId="1" PostId="11300" RevisionGUID="7775b4bf-558a-4a31-8266-d43c116409cd" CreationDate="2011-01-21T02:40:50.660" UserId="3897" Text="How do I hand-roll homemade pasta made with egg?" />
  <row Id="23175" PostHistoryTypeId="3" PostId="11300" RevisionGUID="7775b4bf-558a-4a31-8266-d43c116409cd" CreationDate="2011-01-21T02:40:50.660" UserId="3897" Text="&lt;pasta&gt;&lt;homemade&gt;" />
  <row Id="23176" PostHistoryTypeId="6" PostId="11300" RevisionGUID="7e93b607-3f8e-4d24-bec6-615ddb4e4dc2" CreationDate="2011-01-21T02:46:36.923" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;pasta&gt;" />
  <row Id="23177" PostHistoryTypeId="6" PostId="11300" RevisionGUID="cbf4946c-f3c4-4cc2-85a1-3c4b66819cca" CreationDate="2011-01-21T02:46:45.580" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;pasta&gt;&lt;dough&gt;" />
  <row Id="23180" PostHistoryTypeId="6" PostId="7668" RevisionGUID="74698a86-fa50-409e-87eb-9049c157cb33" CreationDate="2011-01-21T02:48:15.033" UserId="41" Comment="edited tags" Text="&lt;tomatoes&gt;&lt;thickening&gt;&lt;salsa&gt;" />
  <row Id="23181" PostHistoryTypeId="6" PostId="5423" RevisionGUID="ba27aa5b-0c48-447e-98f9-363c7b71491d" CreationDate="2011-01-21T02:48:28.543" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;" />
  <row Id="23182" PostHistoryTypeId="2" PostId="11301" RevisionGUID="3745ca85-b15c-4ce3-b9b3-2b205f83a8c7" CreationDate="2011-01-21T03:02:33.520" UserId="4341" Text="Marinating your meat makes it safer primarily by introducing it to salt, which kills bacteria. It is possible to make jerky safely without it, though you need to be careful.&#xD;&#xA;&#xD;&#xA;You should use lean meat; fat is the most likely component in the meat to go bad.&#xD;&#xA;&#xD;&#xA;It's also important to regulate the temperature closely and make sure hold the meat at temperature for long enough.&#xD;&#xA;&#xD;&#xA;You can get some really really nasty bacteria if you don't cure meat correctly, so it's worth taking some time on it. Check out &lt;a href=&quot;http://www.foodsafety.wisc.edu/assets/pdf_Files/Making_Safe%20Jerky_in_a%20Home_Dehydrator3.pdf&quot;&gt;this guide on safely making jerky in a home dehydrator&lt;/a&gt; for more info.&#xD;&#xA;" />
  <row Id="23183" PostHistoryTypeId="6" PostId="11299" RevisionGUID="82c6d64f-0355-460d-99e6-6d923e6ed48a" CreationDate="2011-01-21T03:08:39.650" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;marinade&gt;&lt;jerky&gt;" />
  <row Id="23184" PostHistoryTypeId="6" PostId="11299" RevisionGUID="73bfb601-0785-4246-935b-3203a786a72c" CreationDate="2011-01-21T03:19:20.240" UserId="4341" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;marinade&gt;&lt;jerky&gt;" />
  <row Id="23185" PostHistoryTypeId="2" PostId="11302" RevisionGUID="e30dcd3c-f54d-46b6-a706-b144b191da4e" CreationDate="2011-01-21T03:49:20.847" UserId="4138" Text="I recently started cheesemaking and I purchased some vegetarian rennet from an online retailer. I believe it's microbial (it's a clear liquid, slightly more viscous than water).&#xD;&#xA;&#xD;&#xA;When a recipe calls for X amount of calves' rennet (liquid or tabs), I've looked online to try to figure out how this translates into the kind of rennet I have. Online recipes for different cheeses differ - for 2L of milk, a &quot;standard dose&quot; can vary from 1.5mL to 5mL.&#xD;&#xA;&#xD;&#xA;Is it possible to add too much (diluted) rennet? Is it better to add too much than too little?" />
  <row Id="23186" PostHistoryTypeId="1" PostId="11302" RevisionGUID="e30dcd3c-f54d-46b6-a706-b144b191da4e" CreationDate="2011-01-21T03:49:20.847" UserId="4138" Text="What is the difference (practically) between different types of rennet?" />
  <row Id="23187" PostHistoryTypeId="3" PostId="11302" RevisionGUID="e30dcd3c-f54d-46b6-a706-b144b191da4e" CreationDate="2011-01-21T03:49:20.847" UserId="4138" Text="&lt;cheese-making&gt;" />
  <row Id="23188" PostHistoryTypeId="2" PostId="11303" RevisionGUID="3de1dc57-412e-458d-b40f-aed2f54a125b" CreationDate="2011-01-21T04:18:58.740" UserId="1393" Text="Did you leave the dough covered either with either a slightly damp cloth or tightly with plastic wrap? (I prefer the latter). If not, the surface will dry out and it will be very hard to roll." />
  <row Id="23189" PostHistoryTypeId="2" PostId="11304" RevisionGUID="14182e8e-055e-46b7-8176-3b85b4776691" CreationDate="2011-01-21T04:26:01.270" UserId="4138" Text="Avocado oil is expensive and I've been trying to figure out a solution to make my own. I'd love to make a press (I do woodworking) but I haven't found anything online.&#xD;&#xA;&#xD;&#xA;Is there a way to extract avocado oil from avocadoes at home?" />
  <row Id="23190" PostHistoryTypeId="1" PostId="11304" RevisionGUID="14182e8e-055e-46b7-8176-3b85b4776691" CreationDate="2011-01-21T04:26:01.270" UserId="4138" Text="How do I press avocadoes to make avocado oil?" />
  <row Id="23191" PostHistoryTypeId="3" PostId="11304" RevisionGUID="14182e8e-055e-46b7-8176-3b85b4776691" CreationDate="2011-01-21T04:26:01.270" UserId="4138" Text="&lt;oil&gt;&lt;avocados&gt;" />
  <row Id="23192" PostHistoryTypeId="5" PostId="1897" RevisionGUID="da602230-60f1-40f9-8e91-5c3478f3f75b" CreationDate="2011-01-21T04:45:50.490" UserId="60" Comment="deleted 30 characters in body; edited title" Text="Every recipe I have tried the bread turns very hard within an hour of baking, and I'd like something I could eat over the course of a couple days (breakfast toast and such). The 100% whole wheat bread from the store lasts two weeks - how do they do it?" />
  <row Id="23193" PostHistoryTypeId="4" PostId="1897" RevisionGUID="da602230-60f1-40f9-8e91-5c3478f3f75b" CreationDate="2011-01-21T04:45:50.490" UserId="60" Comment="deleted 30 characters in body; edited title" Text="How does commercial whole grain bread stay fresh for so long?" />
  <row Id="23194" PostHistoryTypeId="2" PostId="11305" RevisionGUID="bd0cac8d-b4b3-4cd4-b65a-7da38cd6a53a" CreationDate="2011-01-21T05:28:16.193" UserId="4138" Text="When I look at a lot of recipes, any eggs usually have to be beaten before they're added. If it's all going to be mixed anyway (and well, in dough for example) is it really necessary?" />
  <row Id="23195" PostHistoryTypeId="1" PostId="11305" RevisionGUID="bd0cac8d-b4b3-4cd4-b65a-7da38cd6a53a" CreationDate="2011-01-21T05:28:16.193" UserId="4138" Text="What does beating eggs actually do (chemically speaking)?" />
  <row Id="23196" PostHistoryTypeId="3" PostId="11305" RevisionGUID="bd0cac8d-b4b3-4cd4-b65a-7da38cd6a53a" CreationDate="2011-01-21T05:28:16.193" UserId="4138" Text="&lt;eggs&gt;" />
  <row Id="23197" PostHistoryTypeId="2" PostId="11306" RevisionGUID="32780bfa-b9cf-4a5d-83a6-0338718760b8" CreationDate="2011-01-21T06:16:04.100" UserId="4138" Text="Pasta dough has to be sufficiently moist to be rolled properly.&#xD;&#xA;&#xD;&#xA;Rolling the pasta (in a pasta machine) aligns the gluten strands so they stretch out and become parallel to each other. If the dough is too dry, it is more difficult to align them. This is why it's a good idea to coat unused dough in a thin coating of oil and cling wrap if you're not immediately working with it (a damp tea towel over the bowl will work as well)." />
  <row Id="23202" PostHistoryTypeId="2" PostId="11308" RevisionGUID="33af9bac-0564-4a67-9d8a-cdfb129f0d65" CreationDate="2011-01-21T06:29:44.377" UserId="4138" Text="I have a Stevia plant growing on my deck and I'd love to use it in a recipe. Does anyone know a way to use Stevia leaves?" />
  <row Id="23203" PostHistoryTypeId="1" PostId="11308" RevisionGUID="33af9bac-0564-4a67-9d8a-cdfb129f0d65" CreationDate="2011-01-21T06:29:44.377" UserId="4138" Text="How to prepare Stevia for consumption?" />
  <row Id="23204" PostHistoryTypeId="3" PostId="11308" RevisionGUID="33af9bac-0564-4a67-9d8a-cdfb129f0d65" CreationDate="2011-01-21T06:29:44.377" UserId="4138" Text="&lt;raw&gt;" />
  <row Id="23205" PostHistoryTypeId="2" PostId="11309" RevisionGUID="adc93502-6706-43bb-baf5-749e140ca6fd" CreationDate="2011-01-21T06:31:57.477" UserId="2882" Text="At least this is what we usually do in Argentina. Charcoal grilling is very popular here, as you may see: &#xD;&#xA;&#xD;&#xA;![alt text][1]  &#xD;&#xA;&#xD;&#xA;Wait until the grill is well heated !&#xD;&#xA;&#xD;&#xA;If you can't hold your hand just above the grate for 3 secs, it's too hot.&#xD;&#xA;&#xD;&#xA;If you can hold it for more than 5 seconds, it's too cold.  &#xD;&#xA;&#xD;&#xA;That works well for most cuts. Tend to approach 3 secs for thin and meager meat and 4/5 secs for fatty or  a big rounded piece.  &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Isk71.jpg" />
  <row Id="23206" PostHistoryTypeId="2" PostId="11310" RevisionGUID="1c944e4f-c3f8-4470-a1c0-ce853bb6cdc5" CreationDate="2011-01-21T06:33:18.333" UserId="1870" Text="I can't answer what happens chemically. What happens though is that you beat in air. That would be the difference. If you mix beaten eggs with dough there's isn't always need for baking powder." />
  <row Id="23207" PostHistoryTypeId="2" PostId="11311" RevisionGUID="bc6221b8-df70-4ce3-ba16-2f072e31e92f" CreationDate="2011-01-21T07:49:47.473" UserId="4396" Text="The main purpose of beating an egg is to &quot;denature&quot; the protein within the egg.  Proteins are long chains of amino acids and they have lots of internal chemical bonds, which hold them together into tightly contained units.  When a protein is denatured, those internal bonds break and the amino acid chains unravel and become elongated.  At the same time, atoms that were previously bonded (as part of the internal bonds I mentioned) become available to bond with other molecules.  &#xD;&#xA;&#xD;&#xA;When an egg is heated to 40 degrees celsius, its protein chains become denatured and elongate, which allows chemical reactions to occur.  The egg changes from a liquid solution of protein into a solid mass.&#xD;&#xA;&#xD;&#xA;A similar thing happens with you beat an egg.  The physical act of beating causes the protein strands to stretch, thereby causing the protein to denature (the internal bonds are broken as a result of the application of physical force).  So, rather than the protein chains being bound up into tight balls, they become long strands.  This is similar to gluten when it is developed.  These strands form structures that allow the trapping of air, which results in a lighter texture.  &#xD;&#xA;&#xD;&#xA;Beating eggs is not just about mixing.  It's about changing the structure of the eggs to produce a physical effect.  To read more about this, see &quot;The Science of Cooking&quot; by Peter Barham.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23208" PostHistoryTypeId="25" PostId="11305" RevisionGUID="aefc8593-fa8d-4f6f-9c79-d24ef36da400" CreationDate="2011-01-21T07:55:42.530" Comment="http://twitter.com/#!/StackCooking/status/28360070999838720" />
  <row Id="23209" PostHistoryTypeId="4" PostId="11308" RevisionGUID="078b9dd1-de68-4277-a9fd-572236d196aa" CreationDate="2011-01-21T08:23:20.650" UserId="4138" Comment="edited title" Text="How to prepare Stevia leaves for consumption?" />
  <row Id="23210" PostHistoryTypeId="2" PostId="11312" RevisionGUID="423e9f50-fdee-43b4-a2fa-ccba611a5c23" CreationDate="2011-01-21T09:36:24.210" UserId="4138" Text="Cucumbers contain a bitter compound called cucurbitacin that can be found in the skin and just underneath.&#xD;&#xA;&#xD;&#xA;There is a trick you can do to reduce the bitterness without having to peel the cucumber. Cut 1/2cm off the stem end and rub it in a circular pattern against the cut flesh in a circle. This will yield a slimy white substance - this is the stuff that makes the cucumber bitter, and by drawing it out, there will be less in the cucumber :) No need to peel!" />
  <row Id="23211" PostHistoryTypeId="6" PostId="11308" RevisionGUID="d4d1ce10-19a0-4794-9035-185cb47c6921" CreationDate="2011-01-21T09:43:06.773" UserId="4138" Comment="retagged" Text="&lt;preparation&gt;&lt;raw&gt;" />
  <row Id="23212" PostHistoryTypeId="6" PostId="11304" RevisionGUID="71a0ae32-083d-4b9c-90f8-2d5c5fc5fbf9" CreationDate="2011-01-21T10:25:24.163" UserId="4138" Comment="retagged" Text="&lt;oil&gt;&lt;avocados&gt;&lt;extraction&gt;" />
  <row Id="23213" PostHistoryTypeId="2" PostId="11313" RevisionGUID="7ab53c76-9121-4810-ae91-9e0cabda56e9" CreationDate="2011-01-21T10:37:35.913" UserId="4401" Text="Ive heard of this being pressed, or cold pressed. The 'pulp' not the seed. Then using a muslin cloth squeeze out the oil.&#xD;&#xA;Perhaps then seperating the oil via a light boil or by skimming the top after letting it seperate.&#xD;&#xA;&#xD;&#xA;Im sure there are easier or more efficent ways but I figured id share my findings." />
  <row Id="23214" PostHistoryTypeId="25" PostId="11304" RevisionGUID="e174348a-f7d8-4277-b971-23e67e41eb06" CreationDate="2011-01-21T10:55:42.880" Comment="http://twitter.com/#!/StackCooking/status/28405370808438784" />
  <row Id="23215" PostHistoryTypeId="2" PostId="11314" RevisionGUID="bb6b441e-9768-47e5-8eb6-9448816bc909" CreationDate="2011-01-21T11:14:31.303" UserId="2699" Text="In general, from what I've tasted, takeaway curries seem to be, at least in Sydney (Australia):&#xD;&#xA;&#xD;&#xA;1. Made ahead of time and heated on request.&#xD;&#xA;2. Contain more sugar than usual.&#xD;&#xA;3. Seem to contain tomato paste, judging by the taste.&#xD;&#xA;4. Tend to be cooked for a long time.&#xD;&#xA;5. Contain an unspeakable amount of coconut milk and/or cream.&#xD;&#xA;&#xD;&#xA;I suggest cooking your curry, however you choose to make it, for about 6 hours." />
  <row Id="23216" PostHistoryTypeId="2" PostId="11315" RevisionGUID="a70b555a-c2de-4de8-9544-cbc661246ab1" CreationDate="2011-01-21T11:27:54.087" UserId="2699" Text="For meats, in particular, the trick is to get the wok really, really hot, *then* add the oil (If you add the oil first, it will burn too fast), then immediately add the meat *without* stirring them.&#xD;&#xA;&#xD;&#xA;Stir or toss the meat once they've cooked half-way.  If the wok is properly prepared, then they won't catch." />
  <row Id="23217" PostHistoryTypeId="2" PostId="11316" RevisionGUID="10e17837-114e-4c14-b815-b598c13a5e9a" CreationDate="2011-01-21T11:34:36.780" UserId="4391" Text="So yesterday I made my first ever home-made jerky. It tastes great (I suppose I followed a good recipe).&#xD;&#xA;&#xD;&#xA;However, it is quite salty. I thought I didn't use a lot of salt, but I did use a lot of soy sauce.&#xD;&#xA;&#xD;&#xA;I heard that the saltiness is important for curing the food. What should I do then?" />
  <row Id="23218" PostHistoryTypeId="1" PostId="11316" RevisionGUID="10e17837-114e-4c14-b815-b598c13a5e9a" CreationDate="2011-01-21T11:34:36.780" UserId="4391" Text="Making jerkies less salty" />
  <row Id="23219" PostHistoryTypeId="3" PostId="11316" RevisionGUID="10e17837-114e-4c14-b815-b598c13a5e9a" CreationDate="2011-01-21T11:34:36.780" UserId="4391" Text="&lt;salt&gt;&lt;marinade&gt;&lt;jerky&gt;" />
  <row Id="23220" PostHistoryTypeId="2" PostId="11317" RevisionGUID="f50d797d-a25b-4d37-a5ee-2ed16136b06d" CreationDate="2011-01-21T12:16:55.277" UserId="4138" Text="I purchased a bread maker years ago and am happy with the bread I make with it. I was at a cooking supply store and saw Bread Improver for sale in a jar, apparently for bread makers.&#xD;&#xA;&#xD;&#xA;What is it? Does anyone else use it, and what does it do?" />
  <row Id="23221" PostHistoryTypeId="1" PostId="11317" RevisionGUID="f50d797d-a25b-4d37-a5ee-2ed16136b06d" CreationDate="2011-01-21T12:16:55.277" UserId="4138" Text="What is 'Bread Improver'?" />
  <row Id="23222" PostHistoryTypeId="3" PostId="11317" RevisionGUID="f50d797d-a25b-4d37-a5ee-2ed16136b06d" CreationDate="2011-01-21T12:16:55.277" UserId="4138" Text="&lt;breadmaking&gt;" />
  <row Id="23223" PostHistoryTypeId="2" PostId="11318" RevisionGUID="9024ddad-f77f-4eff-89bc-9a069f4f2ddd" CreationDate="2011-01-21T12:29:52.190" UserId="4194" Text="Bread Improver is a mix of various acids and enzymes that serve to strengthen the gluten in the flour and feed the yeast, both of which yield a better loaf. The idea is to give bread a similar texture and taste to sourdough-based loaves, without having to go through the laborious feeding process usually involved with that method." />
  <row Id="23224" PostHistoryTypeId="2" PostId="11319" RevisionGUID="f9493b20-6179-4942-b6ee-1aa9f481d2c4" CreationDate="2011-01-21T12:36:04.807" UserId="4194" Text="Try using low-sodium soy sauce, or possibly teriyaki sauce instead. You might also try reducing the amount of salt but increasing the curing time." />
  <row Id="23225" PostHistoryTypeId="2" PostId="11320" RevisionGUID="f7e73ded-76d1-4cfb-b97d-fb61ab333610" CreationDate="2011-01-21T12:54:00.473" UserId="4402" Text="I'm surprised no one has mentioned fresh tarragon. Classic &amp; fantastic." />
  <row Id="23226" PostHistoryTypeId="2" PostId="11321" RevisionGUID="73953c7f-c14a-418d-85b1-fa1aff27432e" CreationDate="2011-01-21T14:11:43.373" UserId="2428" Text="The first time I used the &quot;self clean&quot; setting on this oven, the strip of padding around the oven door ... puffed out?  Heat leaks out ever since, even to the point where the oven light will sometimes pop on with the door closed.  I bought an oven thermometer, and if I wedge the door closed with a drawer, it seems to hold the correct temperature.&#xD;&#xA;&#xD;&#xA;Is it simple &amp; common to replace that liner? Or am I overreacting and there's nothing really wrong with the drawer method?  I'll admit, it IS handy to be able to blame the gimpy oven door any time a baking project doesn't turn out quite right.  ;)" />
  <row Id="23227" PostHistoryTypeId="1" PostId="11321" RevisionGUID="73953c7f-c14a-418d-85b1-fa1aff27432e" CreationDate="2011-01-21T14:11:43.373" UserId="2428" Text="Do oven door liners commonly need replacing?" />
  <row Id="23228" PostHistoryTypeId="3" PostId="11321" RevisionGUID="73953c7f-c14a-418d-85b1-fa1aff27432e" CreationDate="2011-01-21T14:11:43.373" UserId="2428" Text="&lt;oven&gt;" />
  <row Id="23229" PostHistoryTypeId="6" PostId="11321" RevisionGUID="4532918f-f32e-44d3-a710-fcdda8d9d758" CreationDate="2011-01-21T14:14:20.873" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="23230" PostHistoryTypeId="6" PostId="11304" RevisionGUID="652b2fe6-2ace-4be8-a31d-949a68480d50" CreationDate="2011-01-21T14:18:02.690" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;avocados&gt;" />
  <row Id="23231" PostHistoryTypeId="6" PostId="11308" RevisionGUID="fa2dfbc4-9d65-441e-a326-9450034ff218" CreationDate="2011-01-21T14:20:38.537" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;culinary-uses&gt;" />
  <row Id="23232" PostHistoryTypeId="6" PostId="11305" RevisionGUID="22b3ded5-4357-4f1b-a706-711a5f86a89e" CreationDate="2011-01-21T14:21:03.717" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;food-science&gt;" />
  <row Id="23233" PostHistoryTypeId="6" PostId="11305" RevisionGUID="c39564b6-2e23-4aae-8bc4-de77b4065075" CreationDate="2011-01-21T14:21:08.990" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;food-science&gt;&lt;mixing&gt;" />
  <row Id="23234" PostHistoryTypeId="5" PostId="11287" RevisionGUID="04aa162e-3afc-4567-8cbb-e80aece7fd14" CreationDate="2011-01-21T14:22:56.647" UserId="41" Comment="added 53 characters in body; edited tags; edited title" Text="When cooking on a charcoal grill, does it matter how far the grate is positioned above the charcoal?  If so, how high should it be?&#xD;&#xA;" />
  <row Id="23235" PostHistoryTypeId="4" PostId="11287" RevisionGUID="04aa162e-3afc-4567-8cbb-e80aece7fd14" CreationDate="2011-01-21T14:22:56.647" UserId="41" Comment="added 53 characters in body; edited tags; edited title" Text="Grate positioning for charcoal grill?" />
  <row Id="23236" PostHistoryTypeId="6" PostId="11287" RevisionGUID="04aa162e-3afc-4567-8cbb-e80aece7fd14" CreationDate="2011-01-21T14:22:56.647" UserId="41" Comment="added 53 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;grilling&gt;" />
  <row Id="23237" PostHistoryTypeId="6" PostId="1897" RevisionGUID="0ddf77d6-97cc-48b8-ab4d-81eba864a5b7" CreationDate="2011-01-21T14:23:44.023" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="23238" PostHistoryTypeId="6" PostId="11271" RevisionGUID="756a9d47-f4bf-4449-a435-37dda3c52087" CreationDate="2011-01-21T14:25:41.120" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;fats&gt;&lt;nutrition&gt;" />
  <row Id="23240" PostHistoryTypeId="2" PostId="11323" RevisionGUID="5a00fec8-3c5f-4284-a8e4-ae843b5d1a96" CreationDate="2011-01-21T15:17:28.443" UserId="3852" Text="From what I've found it's pretty much a one to one ratio, if you are subbing vegetarian rennet for anmial rennet.  They act simmilarry in equal doses, so you should be fine just following the instructions for calf's rennet.  &#xD;&#xA;&#xD;&#xA;I do perfer using calf's rennet over vegetarian, but that may be just be me being anti-vegetarian." />
  <row Id="23241" PostHistoryTypeId="2" PostId="11324" RevisionGUID="2d92beca-64d5-4d49-b0af-2be82265ac1f" CreationDate="2011-01-21T15:26:43.313" UserId="84" Text="I recently finished my first batch of sauerkraut and tasted it only to find that it's way too salty. In referencing the original recipe, I realized that I used the amount of salt recommended for 5lbs of cabbage but I only had 2.5lbs.&#xD;&#xA;&#xD;&#xA;What, if anything, can I do to salvage the sauerkraut? Because of the way it's made, I wasn't sure that just adding the missing cabbage is a viable solution and part of me wonders if the salt is just part of the food now." />
  <row Id="23242" PostHistoryTypeId="1" PostId="11324" RevisionGUID="2d92beca-64d5-4d49-b0af-2be82265ac1f" CreationDate="2011-01-21T15:26:43.313" UserId="84" Text="Recovering from Over Salted Sauerkraut" />
  <row Id="23243" PostHistoryTypeId="3" PostId="11324" RevisionGUID="2d92beca-64d5-4d49-b0af-2be82265ac1f" CreationDate="2011-01-21T15:26:43.313" UserId="84" Text="&lt;salt&gt;&lt;pickling&gt;&lt;sauerkraut&gt;" />
  <row Id="23248" PostHistoryTypeId="2" PostId="11326" RevisionGUID="3af74857-7c9e-4b51-90af-3f461ab225c6" CreationDate="2011-01-21T16:01:26.937" UserId="3721" Text="I have never known anyone to replace them. Not me, not my mother (who used hers every other day almost). So no, that does not seem to be a normal thing. Contact the store!" />
  <row Id="23249" PostHistoryTypeId="2" PostId="11327" RevisionGUID="f88aaac4-2cbd-4b56-b886-07111334fce0" CreationDate="2011-01-21T16:09:45.870" UserDisplayName="Kami" Text="I've had callaloo substituted in recipes, for instance spinach quiche is normal but I've had callaloo quiche which tasted quite good. I'd imagine you might need to deal with the seasoning and cooking a little bit differently. Spinach wilts very quickly when you cook it, but callaloo is normally sauteed, so there are definitely some differences. As others have said, the leaves are not as soft as spinach. You'll have to do a little experimentation.&#xD;&#xA;&#xD;&#xA;Side note: Are you Caribbean? I've never heard of Callaloo from a non Jamaican." />
  <row Id="23251" PostHistoryTypeId="25" PostId="11321" RevisionGUID="4ca8432d-e0a3-49b0-bf24-a96315edb7ea" CreationDate="2011-01-21T16:55:42.693" Comment="http://twitter.com/#!/StackCooking/status/28495967187636224" />
  <row Id="23253" PostHistoryTypeId="2" PostId="11329" RevisionGUID="77feb4cd-1bcd-456b-9cd9-739565aa9098" CreationDate="2011-01-21T17:12:37.757" UserId="3994" Text="Adding the missing cabbage is a viable solution. You could also just remove some of the brine and replace it with water, until it's salty to your taste. Finally, you could just rinse some of the brine off of it before eating it." />
  <row Id="23254" PostHistoryTypeId="6" PostId="11324" RevisionGUID="dfde655b-f8e1-42f9-a7b8-502850b06ebe" CreationDate="2011-01-21T17:14:09.580" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;salt&gt;&lt;pickling&gt;&lt;sauerkraut&gt;&lt;cabbage&gt;" />
  <row Id="23255" PostHistoryTypeId="2" PostId="11330" RevisionGUID="343a5bed-5da2-4e17-83ce-4bdb1787bc77" CreationDate="2011-01-21T18:29:05.467" UserId="2569" Text="Rinsing the sauerkraut absolutely does work - we do it all the time, both with store-bought and homemade sauerkraut. Every batch of sauerkraut is different, so rinsing &amp; tasting is the only way to ensure that your dishes turn out appropriately salted. Yes, some of the salt has entered the cabbage itself, but most of it will be in the brine/on the surface. &#xD;&#xA;&#xD;&#xA;If rinsing in a colander isn't enough (and if you used twice the recommended amount of salt it's likely not to be), then you can drain the liquid as best you can, then add clean water to cover, and let it soak. Rinse and repeat until the salt level tastes more acceptable.&#xD;&#xA;&#xD;&#xA;Adding more cabbage and letting it ferment some more is also an option, although the twice-fermented parts can end up rather mushy." />
  <row Id="23256" PostHistoryTypeId="2" PostId="11331" RevisionGUID="338c431f-90bf-455b-b8d0-b6567e7ea267" CreationDate="2011-01-21T18:40:15.847" UserId="67" Text="The strip is called a 'gasket' or sometimes an 'oven door seal', and you *can* get replacements (even online), [if you're willing to make the repair yourself][1].&#xD;&#xA;&#xD;&#xA;I don't know how difficult it'd be, it likely depends on the manufacturer and model.&#xD;&#xA;&#xD;&#xA;I'd personally not recommend wedging the door shut ... that just seems like a potential hazard to me ... even if it's just someone walking through the kitchen and running into it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://home.howstuffworks.com/how-to-repair-an-oven2.htm" />
  <row Id="23257" PostHistoryTypeId="2" PostId="11332" RevisionGUID="902b541d-0224-4b69-8970-e2b37ab4a049" CreationDate="2011-01-21T20:53:09.777" UserId="4138" Text="I've found a source of powdered carob. I've read that it is a substitute for cocoa, and I was wondering how this works out practically. Is it a one-to-one substitution, or should I only use it in conjunction with cocoa?" />
  <row Id="23258" PostHistoryTypeId="1" PostId="11332" RevisionGUID="902b541d-0224-4b69-8970-e2b37ab4a049" CreationDate="2011-01-21T20:53:09.777" UserId="4138" Text="Using carob as a substitute for chocolate" />
  <row Id="23259" PostHistoryTypeId="3" PostId="11332" RevisionGUID="902b541d-0224-4b69-8970-e2b37ab4a049" CreationDate="2011-01-21T20:53:09.777" UserId="4138" Text="&lt;substitutions&gt;&lt;carob&gt;&lt;cocoa&gt;" />
  <row Id="23260" PostHistoryTypeId="4" PostId="11332" RevisionGUID="bb0c6bdb-fbb9-4cb1-b2ba-2ed15c23c3fa" CreationDate="2011-01-21T20:58:49.860" UserId="4138" Comment="edited title" Text="Using carob as a substitute for cocoa" />
  <row Id="23261" PostHistoryTypeId="2" PostId="11333" RevisionGUID="a83b73d3-f6d3-4dad-b67c-2993a92229f7" CreationDate="2011-01-21T21:29:10.587" UserId="3897" Text="While you can certainly substitute powdered carob for cocoa, the flavors are distinct enough that you will likely need to adjust your ratios and sugars to make carob blend into a recipe better. Use less sugar than you would for powdered chocolate.&#xD;&#xA;&#xD;&#xA;I found this description http://www.natural-health-restored.com/what-is-carob.html of Carob, and this comparison http://www.natural-health-restored.com/carob-vs-chocolate.html of carob vs. chocolate.&#xD;&#xA;&#xD;&#xA;A note about the source http://www.natural-health-restored.com, I have never used this site personally, and can't vouch for its accuracy. It also seems to be centered around Vegan eating, so read into the site's commentary what you will.&#xD;&#xA;&#xD;&#xA;Additionally, with powdered chocolate, you can never get quite the same reconstituted flavor with other fats/oils as you can with dark solid chocolate (the fats/oils are different from the solid chocolate's original fats). I suspect the same to be true for Carob, however I have no proof.&#xD;&#xA;&#xD;&#xA;So (without exact ratios):&#xD;&#xA;&#xD;&#xA;- use less sugar than for a chocolate recipe&#xD;&#xA;- be aware of the flavor difference (don't think that it's spoiled just because it doesn't taste like chocolate)&#xD;&#xA;- oil or butter ratios may need adjustment&#xD;&#xA;&#xD;&#xA;Personally, I used carob at a 1:1 ratio and found my carob muffins to be drier (more oil?), stronger in flavor (less carob powder?), and a touch on the sweet side (less sugar?). &#xD;&#xA;&#xD;&#xA;My suggestion would be to **find a recipe made for carob** instead of just substituting in one for the other.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="23262" PostHistoryTypeId="2" PostId="11334" RevisionGUID="8c1a1bfd-2bc4-4f46-82eb-d349657c4a42" CreationDate="2011-01-21T21:32:31.460" UserId="4138" Text="I adore Japanese cooking, but when cooking for vegetarians, I don't want to use dashi (bonito) stock. However, if I just omit it, the result doesn't taste authentic.&#xD;&#xA;&#xD;&#xA;Anyone have a substitute?" />
  <row Id="23263" PostHistoryTypeId="1" PostId="11334" RevisionGUID="8c1a1bfd-2bc4-4f46-82eb-d349657c4a42" CreationDate="2011-01-21T21:32:31.460" UserId="4138" Text="Is there a substitute for dashi?" />
  <row Id="23264" PostHistoryTypeId="3" PostId="11334" RevisionGUID="8c1a1bfd-2bc4-4f46-82eb-d349657c4a42" CreationDate="2011-01-21T21:32:31.460" UserId="4138" Text="&lt;vegetarian&gt;&lt;japanese-cuisine&gt;&lt;dashi&gt;" />
  <row Id="23265" PostHistoryTypeId="2" PostId="11335" RevisionGUID="731875d6-9ca8-477f-a1f7-942d8a84d515" CreationDate="2011-01-21T21:46:48.753" UserDisplayName="jimbo" Text="I put my frozen pizza on the cornmeal dusted, unheated, unseasoned stone.  I cook it at about 325F for half the time and at 425F for the other half.  No problem with burning the underside.  Fresh pizza dough is the same except it cooks at 425F the whole time." />
  <row Id="23266" PostHistoryTypeId="2" PostId="11336" RevisionGUID="4c282d03-dee3-4349-b7fa-0d1be7191388" CreationDate="2011-01-21T21:56:29.487" UserId="4138" Text="I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk.&#xD;&#xA;&#xD;&#xA;Anyone have a recipe?" />
  <row Id="23267" PostHistoryTypeId="1" PostId="11336" RevisionGUID="4c282d03-dee3-4349-b7fa-0d1be7191388" CreationDate="2011-01-21T21:56:29.487" UserId="4138" Text="How to make scalded (clotted) cream?" />
  <row Id="23268" PostHistoryTypeId="3" PostId="11336" RevisionGUID="4c282d03-dee3-4349-b7fa-0d1be7191388" CreationDate="2011-01-21T21:56:29.487" UserId="4138" Text="&lt;cream&gt;&lt;clotted-cream&gt;" />
  <row Id="23269" PostHistoryTypeId="6" PostId="11334" RevisionGUID="ac2c7d0b-713f-466b-9861-cde4113ebde1" CreationDate="2011-01-21T22:19:16.267" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;asian-cuisine&gt;&lt;vegetarian&gt;&lt;japanese-cuisine&gt;&lt;dashi&gt;" />
  <row Id="23270" PostHistoryTypeId="2" PostId="11337" RevisionGUID="5da48abf-5d63-4dbd-ab07-0a957e9918d9" CreationDate="2011-01-21T22:27:58.910" UserId="4194" Text="You need fresh, creamy raw milk to start with. Pour it into a wide, shallow pan and leave overnight for the cream to separate out.&#xD;&#xA;&#xD;&#xA;When ready, heat the milk, very, very gently for about an hour. It should never come anywhere near boiling. Leave overnight again, then you can just scoop the cream off the top." />
  <row Id="23271" PostHistoryTypeId="2" PostId="11338" RevisionGUID="f7d0c884-4ce5-466c-9171-f2497da26526" CreationDate="2011-01-21T22:29:41.513" UserId="4194" Text="http://www.justhungry.com/vegetarian-dashi-japanese-stock" />
  <row Id="23272" PostHistoryTypeId="25" PostId="11334" RevisionGUID="f90951df-c7c3-4515-bad7-000273ad76b0" CreationDate="2011-01-21T22:55:43.113" Comment="http://twitter.com/#!/StackCooking/status/28586564959346689" />
  <row Id="23273" PostHistoryTypeId="2" PostId="11339" RevisionGUID="d0344071-ca97-4dfe-b014-10868f81af0a" CreationDate="2011-01-21T23:24:13.453" UserId="3897" Text="I recently made free-form candy swirls out of chocolate-like coloured candy. When I got to the point of putting it into my disposable plastic piping bag, I had to wrap it in a tea-towel in order to work with it because it was so hot. &#xD;&#xA;&#xD;&#xA;The candy didn't melt through the plastic, and I could do some basic swirls with my jerry-rigged bag. However, it was too hot to handle (literally) and the slippery tea-towel-on-plastic made doing anything intricate prohibitively difficult.&#xD;&#xA;&#xD;&#xA;I know most people use candy molds, however I don't care to spend the money on something I use once or twice a year. &#xD;&#xA;&#xD;&#xA;**Are there any tools I could get that could also be used in other applications?** (for example, my piping bags and tips can be used to decorate cakes, cupcakes, etc. which I do frequently enough to justify buying a small assortment of metal tips) &#xD;&#xA;&#xD;&#xA;**Are there any techniques for working with melted candy**, other than &quot;try not to get burned&quot;?" />
  <row Id="23274" PostHistoryTypeId="1" PostId="11339" RevisionGUID="d0344071-ca97-4dfe-b014-10868f81af0a" CreationDate="2011-01-21T23:24:13.453" UserId="3897" Text="How can you pipe hot melted candy into free-form shapes?" />
  <row Id="23275" PostHistoryTypeId="3" PostId="11339" RevisionGUID="d0344071-ca97-4dfe-b014-10868f81af0a" CreationDate="2011-01-21T23:24:13.453" UserId="3897" Text="&lt;equipment&gt;&lt;candy&gt;" />
  <row Id="23276" PostHistoryTypeId="2" PostId="11340" RevisionGUID="76ae1685-9d35-4852-a266-c4b59207d421" CreationDate="2011-01-21T23:36:31.923" UserId="4414" Text="I've been making tapioca pudding from a recipe that calls for 2 egg whites to be beaten with 1/2c of sugar until soft peaks form.  Out of quite a few tries for many minutes, the eggs will never get beyond a thick creamy stage (around the consistency of a soft yogurt).&#xD;&#xA;&#xD;&#xA;Is it possible to get to the soft peaks stage with that much granulated sugar mixed with the eggs?  Is there some trick I should try to make it work properly?&#xD;&#xA;&#xD;&#xA;If not, might it work to replace the sugar with a corresponding amount of powdered sugar? - presumably this would give it more structure (corn starch) and less weight to support (smaller sugar granules).&#xD;&#xA;&#xD;&#xA;The recipe I'm using is here: http://www.bobsredmill.com/recipes_detail.php?rid=858" />
  <row Id="23277" PostHistoryTypeId="1" PostId="11340" RevisionGUID="76ae1685-9d35-4852-a266-c4b59207d421" CreationDate="2011-01-21T23:36:31.923" UserId="4414" Text="Beating Egg Whites with Granulated Sugar Added for Tapioca Pudding" />
  <row Id="23278" PostHistoryTypeId="3" PostId="11340" RevisionGUID="76ae1685-9d35-4852-a266-c4b59207d421" CreationDate="2011-01-21T23:36:31.923" UserId="4414" Text="&lt;sugar&gt;&lt;egg-whites&gt;" />
  <row Id="23279" PostHistoryTypeId="6" PostId="11340" RevisionGUID="31097442-15fc-48f8-b777-9057b419bc82" CreationDate="2011-01-21T23:49:17.453" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;sugar&gt;&lt;egg-whites&gt;&lt;mixing&gt;" />
  <row Id="23280" PostHistoryTypeId="2" PostId="11341" RevisionGUID="a640592a-6693-49c4-b006-85c5e912746d" CreationDate="2011-01-22T00:40:42.447" UserId="41" Text="You can replace the granulated sugar with confectioner's sugar, but due to that starch, you'll end up with an icing-like consistency.  In fact, [royal icing][1] is just egg whites and confectioner's sugar.&#xD;&#xA;&#xD;&#xA;There is actually a surprisingly large number of variables when it comes to beating egg whites, with the amount and type of sugar being just one of them.  I'm not sure if this is going to be a complete list, but here's the basics of what you need to know for beating up to the &quot;stiff peak&quot; stage (and if you want soft peaks, then just don't beat for as long):&#xD;&#xA;&#xD;&#xA;  * **Age of eggs.**  Older eggs will whip faster and to a greater volume, but will be less stable (i.e. will deflate faster).  Most people seem to find they get the best results with eggs that are about 3 days old.  Very fresh eggs are difficult to whip, and very old eggs (more than 1-2 weeks) are just too unstable to work with.&#xD;&#xA;&#xD;&#xA;  * **Temperature.** You want to *separate* the eggs when cold, because the whites are firmer and it will be easier for you to cleanly separate the yolks from the whites.  But you always want to allow the whites themselves to come up to *room temperature* before you start beating them, for the exact opposite reason - the proteins are *less* firm, more stretchy, and will more readily accept air.&#xD;&#xA;&#xD;&#xA;  * **Impurities** (especially fat).  Make sure you don't have **any** impurities.  Use a clean, dry mixing bowl and whisk.  Don't let *any* of the yolk get in; even a trace amount will *significantly* decrease the amount of air you can incorporate, and if you happen to contaminate the whites this way, it's probably better just to start over.&#xD;&#xA;&#xD;&#xA;  * **Salt** and **acid** both help egg whites to coagulate, which you might remember if you've ever had to poach them.  That has a stabilizing effect which will allow you to whip the eggs longer and firmer without blowing a hole in the web of proteins, and will also help to prevent (or at least slow down) the foam/meringue from deflating afterward.  You don't need more than a pinch of salt, and the traditional amount of acid is either 1/8 tsp cream of tartar (preferred) or 1/4 tsp lemon juice or vinegar.  You'll want to start adding these early, as soon as you see the egg whites starting to foam.&#xD;&#xA;&#xD;&#xA;  * Finally, **sugar** is critical to attain the stiffest peaks, but **it is critical that you do not add it too early or too quickly!**  Sugar serves a similar role here as it does in baking; it dissolves in the water, absorbing it and drawing it away from the proteins, which improves stability a *lot*.  But this particular type of stabilization is a double-edged sword; if you add it too early, it will interfere with the coagulation process and it will take *forever* to beat them to peaks.  And if you dump in all the sugar at once, it will just deflate the foam you've worked so hard to produce (and possibly break it, requiring you to start all over again with new eggs).&#xD;&#xA;&#xD;&#xA;  In general, you want to add the sugar *right after you see soft peaks beginning to form*, and *incorporate it very gradually while beating*.  If you want the final result to be soft peaks instead of stiff peaks (which you do, in this case), you can add the sugar *slightly* early, but err on the side of caution here.  Stiffer peaks won't harm your pudding that much, but *no* peaks definitely will.  I also suggest using superfine sugar, because the finer the granules, the quicker they will dissolve; but *don't* use icing sugar unless you want icing.&#xD;&#xA;&#xD;&#xA;  * Finally, **don't over-beat the whites**.  As I alluded to above in the salt/acid section, the beating process involves stretching the proteins and incorporating air; incorporate *too much air* and you'll just *break* the proteins, and then you'll have to throw the eggs out and start all over again.  This is especially easy to do accidentally if you use cold eggs.&#xD;&#xA;&#xD;&#xA;If you keep all of these things in mind then you can whip the eggs all the way to a nice stiff meringue; soft peaks should be a piece of cake.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joyofbaking.com/RoyalIcing.html" />
  <row Id="23281" PostHistoryTypeId="2" PostId="11342" RevisionGUID="2897b4b8-cd31-4de6-bee1-041705064b36" CreationDate="2011-01-22T00:55:46.663" UserId="3432" Text="I have heard of the eastern fish sauces being substituted with a mix of a little light soy sauce, and a couple of fermented bean products, yellow bean sauce and fermented tofu, blended.&#xD;&#xA;&#xD;&#xA;If you combine the fermented products with a kombu stock (as suggested by Elendil), you might get a closer variant.  Remains to be seen how effective it would be." />
  <row Id="23282" PostHistoryTypeId="6" PostId="10280" RevisionGUID="e45a9302-69a9-4974-9d92-784772853c0e" CreationDate="2011-01-22T01:29:16.507" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;eggs&gt;&lt;freezing&gt;&lt;culinary-uses&gt;" />
  <row Id="23283" PostHistoryTypeId="2" PostId="11343" RevisionGUID="c1060808-4313-4ea6-aa40-fbd971ccff0c" CreationDate="2011-01-22T01:47:16.270" UserId="4138" Text="When you cook with a pizza stone, the biggest tip I can give is to warm it in the oven. If you place the stone in the oven when the oven is hot, the stone might crack.&#xD;&#xA;&#xD;&#xA;The stone will have to heat up in the oven, which takes a bit longer than the air in the oven.&#xD;&#xA;&#xD;&#xA;Otherwise, no real preparation or seasoning is necessary." />
  <row Id="23284" PostHistoryTypeId="25" PostId="11339" RevisionGUID="73b91a5e-e9ef-4d30-9133-1ca90c65b041" CreationDate="2011-01-22T01:55:42.633" Comment="http://twitter.com/#!/StackCooking/status/28631862305890304" />
  <row Id="23285" PostHistoryTypeId="5" PostId="11343" RevisionGUID="6003b58f-d908-4156-810b-f24e37c3d595" CreationDate="2011-01-22T02:11:03.080" UserId="4138" Comment="added 71 characters in body" Text="When you cook with a pizza stone, the biggest tip I can give is to warm it in the oven. If you place the stone in the oven when the oven is hot, the stone might crack.&#xD;&#xA;&#xD;&#xA;The stone will have to heat up in the oven, which takes a bit longer than the air in the oven.&#xD;&#xA;&#xD;&#xA;Otherwise, no real preparation or seasoning is necessary. We bake our pizzas on parchment paper on the stone so cleanup is easy." />
  <row Id="23286" PostHistoryTypeId="2" PostId="11344" RevisionGUID="96fca5c1-f4b4-47c8-9722-3cebb4842952" CreationDate="2011-01-22T02:25:24.677" UserId="4401" Text="Stevia Leaves are commonly cut then hung for drying then either ground up into little flakes and used sparingly in drinks such as teas or recipes. The leaves them seleves are also very commonly used unground as garnish in drinks aswell as added to recipes.&#xD;&#xA;&#xD;&#xA;Just remember to compensate accordingly for the extra sweetness they will provide, and you really cant go wrong with some experiementation at first.&#xD;&#xA;&#xD;&#xA;In terms of a particular recipe im not really sure what to recommend so hopefully this is still helpful." />
  <row Id="23287" PostHistoryTypeId="2" PostId="11345" RevisionGUID="372e5ab0-dac9-486d-8c6b-940cd72f3a42" CreationDate="2011-01-22T02:52:22.103" UserId="109" Text="You can substitute carob powder one-for-one in recipes that call for cocoa powder. I do it all the time for my husband and son, both of whom are allergic to chocolate. &#xD;&#xA;&#xD;&#xA;That being said, carob doesn't melt the way chocolate does, so trying to make ganache just doesn't work (been there... makes a MESS!)" />
  <row Id="23288" PostHistoryTypeId="2" PostId="11346" RevisionGUID="4cae0a8c-1afb-4bba-a7e2-344978b82fde" CreationDate="2011-01-22T03:26:38.460" UserId="4417" Text="How do you prepare fresh fennel for cooking? My isntructions just say to &quot;roughly chop&quot;, but don't say what parts of the plant to use." />
  <row Id="23289" PostHistoryTypeId="1" PostId="11346" RevisionGUID="4cae0a8c-1afb-4bba-a7e2-344978b82fde" CreationDate="2011-01-22T03:26:38.460" UserId="4417" Text="How do you prepare fresh fennel for cooking?" />
  <row Id="23290" PostHistoryTypeId="3" PostId="11346" RevisionGUID="4cae0a8c-1afb-4bba-a7e2-344978b82fde" CreationDate="2011-01-22T03:26:38.460" UserId="4417" Text="&lt;cutting&gt;" />
  <row Id="23291" PostHistoryTypeId="2" PostId="11347" RevisionGUID="54abb9e6-bf41-4466-b949-8030b67f4bfd" CreationDate="2011-01-22T04:23:21.693" UserId="1672" Text="It's hard to be absolutely sure without knowing what you're making, but since you say &quot;cooking&quot;, it's pretty likely that you want to use the lower portion of the plant - the bulb and stems. &quot;Roughly chopped&quot; is a good indicator that this is right. Those have a crisp texture, something like celery; they're good fresh and raw, but can also be cooked in a variety of ways.&#xD;&#xA;&#xD;&#xA;The tiny leaves also have a wonderful flavor, but like most fresh herbs, you don't want to cook them much; the flavor's delicate.&#xD;&#xA;&#xD;&#xA;If you're not confident enough about this, tell me what you're making, and perhaps how the entry in the ingredient list is written  - it'd sure be hard to get a cup from the leaves! - and I'll edit my answer." />
  <row Id="23292" PostHistoryTypeId="25" PostId="11346" RevisionGUID="e428c867-1e82-4f37-b085-0fef57cc0e2f" CreationDate="2011-01-22T04:55:42.913" Comment="http://twitter.com/#!/StackCooking/status/28677161581805568" />
  <row Id="23293" PostHistoryTypeId="20" PostId="11288" RevisionGUID="ee6d7f39-28b6-40b6-b3b1-97dc4fecd4cb" CreationDate="2011-01-22T05:35:52.437" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="23294" PostHistoryTypeId="25" PostId="11332" RevisionGUID="e864c65a-c6f4-4136-853b-8af0baa0ec19" CreationDate="2011-01-22T07:55:43.307" Comment="http://twitter.com/#!/StackCooking/status/28722462040530944" />
  <row Id="23295" PostHistoryTypeId="2" PostId="11348" RevisionGUID="f8828d09-8f49-4166-bf5a-607e93e638ec" CreationDate="2011-01-22T09:23:03.627" UserId="4418" Text="It's not exactly a direct answer, but in terms of practicalities, I tend to use Darigold Classic 36% Heavy Whipping Cream as a substitute for double cream in recipes. and I've had a lot of success, where the cream was intended for richness as opposed to thickness.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23296" PostHistoryTypeId="25" PostId="11340" RevisionGUID="ca5f58f7-c393-4c20-913b-e5e6050742ec" CreationDate="2011-01-22T10:55:43.633" Comment="http://twitter.com/#!/StackCooking/status/28767761933012992" />
  <row Id="23297" PostHistoryTypeId="2" PostId="11349" RevisionGUID="9768b842-67d2-454d-b04d-e879318432bc" CreationDate="2011-01-22T13:52:19.690" UserId="1297" Text="Sometimes the outer leaves are a bit leathery (especially if the quality isn’t too god). When that’s the case I remove them first.&#xD;&#xA;&#xD;&#xA;Next, I remove the green stalks. But Jefromi is right, the tiny leaves a delicious.&#xD;&#xA;&#xD;&#xA;The kernel in the middle near the base of the fennel bulb is very hard. I usually cut it out by halving the bulb along its length and making two incisions with a sharp knife on either side of the kernel.&#xD;&#xA;&#xD;&#xA;I chop the rest of the bulb so that it yields thin concentric slices.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23298" PostHistoryTypeId="25" PostId="11324" RevisionGUID="f99c33cc-170e-41f2-886e-2780ab8f6622" CreationDate="2011-01-22T13:55:43.780" Comment="http://twitter.com/#!/StackCooking/status/28813060571402240" />
  <row Id="23299" PostHistoryTypeId="2" PostId="11350" RevisionGUID="2486edc2-0f87-4397-a406-75838e9a9880" CreationDate="2011-01-22T14:17:23.677" UserDisplayName="user4419" Text="I would like to invest in a pizza stone and have read that leaving it in the oven is acceptable and possibly preferable in some ways. However, my oven my electric. Do I leave the stone on the lowest rack mere inches from the bottom heat source or should it be a particular distance from the coils? What about when I am baking casseroles, cookies, etc. Is it safe to put a pan directly on top of the stone? A final question... using my oven in broil mode is also safe for the stone? My electric in &quot;broil&quot; is just the top heat source turned up super high.&#xD;&#xA;&#xD;&#xA;Thanks so much." />
  <row Id="23300" PostHistoryTypeId="1" PostId="11350" RevisionGUID="2486edc2-0f87-4397-a406-75838e9a9880" CreationDate="2011-01-22T14:17:23.677" UserDisplayName="user4419" Text="Pizza Stone in Electric Oven" />
  <row Id="23301" PostHistoryTypeId="3" PostId="11350" RevisionGUID="2486edc2-0f87-4397-a406-75838e9a9880" CreationDate="2011-01-22T14:17:23.677" UserDisplayName="user4419" Text="&lt;pizza-stone&gt;" />
  <row Id="23302" PostHistoryTypeId="2" PostId="11351" RevisionGUID="913749dc-2c09-4e3a-ae3f-dd8eb21807c6" CreationDate="2011-01-22T14:55:08.217" UserId="3348" Text="The stone will be fine kept in your oven all the time, but there are trade-offs. The biggie is that your oven will preheat slower than you're currently used to--potentially quite a bit if you get a large or heavy stone. And you will really need to make sure that the stone has reached the desired oven temperature (by preheating longer) or the way things cook in your oven will be thrown off. The oven may claim to be fully preheated before the stone is really up to temperature because the thermostat just measures the air temperature, which can be higher than the stone, or even the sides of the oven for a while. &#xD;&#xA;&#xD;&#xA;The upside is that your oven will retain heat better and generally be more even in its heat. So if you are willing to properly preheat that stone, you'll probably benefit in the long run.&#xD;&#xA;&#xD;&#xA;As you've divined already, you'll have to put it on one of your oven racks as low as it will go toward the bottom of the oven. You don't want to put it right on the coils, but you want it as close as it will go. This means you'll have one less rack available to you. In practice this may not matter much, but it's a thing.&#xD;&#xA;&#xD;&#xA;I wouldn't recommend putting a pan directly on the stone, but that's because it would completely change how heat gets to the pan. When a pan is on a rack, there's heated air circulating around from all sides. If it sits on a preheated stone the pan now has direct heat conducted to the bottom--which will change how things cook, and many things you'd cook in the oven don't want that direct heat.&#xD;&#xA;&#xD;&#xA;Broil mode should be fine with the stone in the oven. I wouldn't want to put a cold stone right up by the broiler as the thermal shock might crack it, but with it at the bottom of the oven there should be no issues, even if the stone isn't heated up." />
  <row Id="23303" PostHistoryTypeId="2" PostId="11352" RevisionGUID="7aba3a86-d594-4a4d-945f-fa39c1e31367" CreationDate="2011-01-22T15:00:33.757" UserId="1762" Text="Which oil or fat is the best option for crispy on the outside fluffy on the inside roast potatoes?" />
  <row Id="23304" PostHistoryTypeId="1" PostId="11352" RevisionGUID="7aba3a86-d594-4a4d-945f-fa39c1e31367" CreationDate="2011-01-22T15:00:33.757" UserId="1762" Text="Which oils or fats make the crispiest roast potatoes?" />
  <row Id="23305" PostHistoryTypeId="3" PostId="11352" RevisionGUID="7aba3a86-d594-4a4d-945f-fa39c1e31367" CreationDate="2011-01-22T15:00:33.757" UserId="1762" Text="&lt;potatoes&gt;&lt;roast&gt;" />
  <row Id="23306" PostHistoryTypeId="5" PostId="11347" RevisionGUID="63c4dc51-0387-45e4-ab53-ebe6bcb8763c" CreationDate="2011-01-22T15:40:08.480" UserId="1672" Comment="deleted 10 characters in body" Text="It's hard to be absolutely sure without knowing what you're making, but since you say &quot;cooking&quot;, it's pretty likely that you want to use the lower portion of the plant - the bulb. &quot;Roughly chopped&quot; is a good indicator that this is right. Those have a crisp texture, something like celery; they're good fresh and raw, but can also be cooked in a variety of ways.&#xD;&#xA;&#xD;&#xA;The tiny leaves also have a wonderful flavor, but like most fresh herbs, you don't want to cook them much; the flavor's delicate.&#xD;&#xA;&#xD;&#xA;If you're not confident enough about this, tell me what you're making, and perhaps how the entry in the ingredient list is written  - it'd sure be hard to get a cup from the leaves! - and I'll edit my answer." />
  <row Id="23307" PostHistoryTypeId="2" PostId="11353" RevisionGUID="d1cf6dc4-1f07-4ccb-8730-b12a46f331f1" CreationDate="2011-01-22T16:08:41.123" UserId="3348" Text="I think it's more about technique than what fat you use when you're looking for crispy outsides (I'm sure there is at least one question here already that has the technique answers). &#xD;&#xA;&#xD;&#xA;About the only solid advice I would give is that you need to find a fat that tastes good to you, or is neutral if that's your preference, and make sure the one you use won't burn at the temperature you're using. &#xD;&#xA;&#xD;&#xA;Beyond that, it's all about taste and technique.&#xD;&#xA;" />
  <row Id="23308" PostHistoryTypeId="5" PostId="11353" RevisionGUID="b254048c-f2cc-49ce-b4de-028a46a0bfb6" CreationDate="2011-01-22T16:15:27.353" UserId="3348" Comment="added 511 characters in body" Text="I think it's more about technique than what fat you use when you're looking for crispy outsides (I'm sure there is at least one question here already that has the technique answers). &#xD;&#xA;&#xD;&#xA;About the only solid advice I would give is that you need to find a fat that tastes good to you, or is neutral if that's your preference, and make sure the one you use won't burn at the temperature you're using. &#xD;&#xA;&#xD;&#xA;Beyond that, it's all about taste and technique.&#xD;&#xA;&#xD;&#xA;edit: I looked for questions that might have solid technique answers, but didn't find any. So I looked out on the greater web and found some advice from Cook's Illustrated. [Crisp Roasted Potatoes][1]&#xD;&#xA;&#xD;&#xA;It doesn't have the recipe for free, but the advice is good:&#xD;&#xA;Parcook at a fast simmer, get a little rough with the parcooked potatoes to rough up the outside, choose the right potatoes (they liked Yukon Golds).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/article.asp?docid=21006&amp;Extcode=K00NCSW00" />
  <row Id="23309" PostHistoryTypeId="2" PostId="11354" RevisionGUID="5042ec9d-e75d-468f-a965-1ef0b70622a9" CreationDate="2011-01-22T16:26:27.523" UserId="2803" Text="Many recipes require that you sweat onions. Why not brown them instead? Would not that develop the flavors even more? Why would you not want that?" />
  <row Id="23310" PostHistoryTypeId="1" PostId="11354" RevisionGUID="5042ec9d-e75d-468f-a965-1ef0b70622a9" CreationDate="2011-01-22T16:26:27.523" UserId="2803" Text="Why sweat but not brown?" />
  <row Id="23311" PostHistoryTypeId="3" PostId="11354" RevisionGUID="5042ec9d-e75d-468f-a965-1ef0b70622a9" CreationDate="2011-01-22T16:26:27.523" UserId="2803" Text="&lt;cooking-techniques&gt;" />
  <row Id="23312" PostHistoryTypeId="6" PostId="11346" RevisionGUID="236cc278-779b-45b3-bb4f-691e8d99efd0" CreationDate="2011-01-22T16:34:03.830" UserId="41" Comment="edited tags" Text="&lt;herbs&gt;&lt;knife-skills&gt;" />
  <row Id="23313" PostHistoryTypeId="6" PostId="11354" RevisionGUID="d0ddd2f1-abeb-45fd-9fd2-61679bd87fb6" CreationDate="2011-01-22T16:35:14.640" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;onions&gt;" />
  <row Id="23314" PostHistoryTypeId="2" PostId="11355" RevisionGUID="cd32bc51-9ba8-4c29-9696-04c0e9d5c981" CreationDate="2011-01-22T16:43:48.580" UserId="41" Text="The more you cook an onion, the sweeter it is going to get; heat breaks down the volatiles and complex starches and converts them to sugars.&#xD;&#xA;&#xD;&#xA;When an onion is completely brown then it is basically *caramelized*.  The point of *sweating* onions is to draw out *some* of the pungency, but not *all*.  If you cook them 'til they're brown (caramelized) then they will be very sweet, and not really retain any of that sulfurous &quot;onion-y&quot; flavour at all.&#xD;&#xA;&#xD;&#xA;So it's not really a question of *how much* you're developing the flavours, it's a question of *which* flavours you're developing.  The more sweetness you develop, the more of the original onion flavour you lose.&#xD;&#xA;&#xD;&#xA;In my experience, caramelized onions are rarely used as an &quot;ingredient&quot; - they're more of a garnish or side dish, since they wouldn't really impart any significant flavour to the main dish." />
  <row Id="23315" PostHistoryTypeId="2" PostId="11356" RevisionGUID="b83a6d45-2901-406d-bd45-64ba630b652f" CreationDate="2011-01-22T16:44:33.123" UserDisplayName="M C" Text="I like making buttermilk pancakes but usually the batter is too much for one day, after I put the mix in the refrigerator, the mix was a greenish color the next day. Does anyone know if this means it went bad or is this just a characteristic of buttermilk?" />
  <row Id="23316" PostHistoryTypeId="1" PostId="11356" RevisionGUID="b83a6d45-2901-406d-bd45-64ba630b652f" CreationDate="2011-01-22T16:44:33.123" UserDisplayName="M C" Text="Buttermilk pancake mix is green?" />
  <row Id="23317" PostHistoryTypeId="3" PostId="11356" RevisionGUID="b83a6d45-2901-406d-bd45-64ba630b652f" CreationDate="2011-01-22T16:44:33.123" UserDisplayName="M C" Text="&lt;batter&gt;&lt;buttermilk&gt;&lt;pancakes&gt;" />
  <row Id="23318" PostHistoryTypeId="6" PostId="11352" RevisionGUID="8ce0c7b1-2351-4307-959f-c047bc999f99" CreationDate="2011-01-22T16:49:39.603" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;roasting&gt;&lt;potatoes&gt;&lt;fats&gt;" />
  <row Id="23319" PostHistoryTypeId="5" PostId="11354" RevisionGUID="c71d7898-983e-44d1-8c02-a67bd8686944" CreationDate="2011-01-22T16:50:18.980" UserId="2803" Comment="added 26 characters in body" Text="Many recipes require that you sweat vegetables (celery, onions, etc). Why not brown them instead? Would not that develop the flavors even more? Why would you not want that?" />
  <row Id="23320" PostHistoryTypeId="5" PostId="11354" RevisionGUID="b96dd63b-2d85-435e-9639-54009d7775a0" CreationDate="2011-01-22T16:56:12.433" UserId="2803" Comment="added 22 characters in body; added 2 characters in body" Text="Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?" />
  <row Id="23321" PostHistoryTypeId="5" PostId="11355" RevisionGUID="5aec1371-09b9-47e0-bf76-5c1dc335bf7e" CreationDate="2011-01-22T17:20:29.313" UserId="41" Comment="added 947 characters in body" Text="##Onions&#xD;&#xA;&#xD;&#xA;The more you cook an onion, the sweeter it is going to get; heat breaks down the volatiles and complex starches and converts them to sugars.&#xD;&#xA;&#xD;&#xA;When an onion is completely brown then it is basically *caramelized*.  The point of *sweating* onions is to draw out *some* of the pungency, but not *all*.  If you cook them 'til they're brown (caramelized) then they will be very sweet, and not really retain any of that sulfurous &quot;onion-y&quot; flavour at all.&#xD;&#xA;&#xD;&#xA;So it's not really a question of *how much* you're developing the flavours, it's a question of *which* flavours you're developing.  The more sweetness you develop, the more of the original onion flavour you lose.&#xD;&#xA;&#xD;&#xA;In my experience, caramelized onions are rarely used as an &quot;ingredient&quot; - they're more of a garnish or side dish, since they wouldn't really impart any significant flavour to the main dish.&#xD;&#xA;&#xD;&#xA;##Celery and other aromatics&#xD;&#xA;&#xD;&#xA;These don't undergo the same drastic flavour changes that onions do, but the principle is the same:  You sweat them to **draw out moisture and aromas *without* starting a Maillard or caramelization reaction**.&#xD;&#xA;&#xD;&#xA;The key is that sweating is a **preparation step**.  Yes, frying/sautéing these for longer would develop more flavour (or at least more of a certain kind of flavour), but you don't want to do that too early, since they're going to sit in the pan for a while longer; sweating means softening them up slightly *without* eliminating all of the aromas or the natural crunchy texture.&#xD;&#xA;&#xD;&#xA;You generally don't brown vegetables during the *preparation* of a recipe; you only do that if you plan to eat them by themselves without any further cooking.  If you brown them, then continue to cook, you will turn them into mush and possibly burn them, and there's no way to fix it after that happens." />
  <row Id="23322" PostHistoryTypeId="6" PostId="11354" RevisionGUID="44ba01bf-c39e-4633-b6e7-badcb9f114e4" CreationDate="2011-01-22T17:21:30.077" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;vegetables&gt;&lt;onions&gt;&lt;sauteing&gt;" />
  <row Id="23323" PostHistoryTypeId="2" PostId="11357" RevisionGUID="fe73246f-af16-4ff4-a3e2-c25ea7d2282d" CreationDate="2011-01-22T18:10:20.767" UserId="4194" Text="Duck or goose fat is good for flavour, but any fat will do for crispiness. As bikeboy says, crispiness is down to technique.&#xD;&#xA;&#xD;&#xA;Parboil for 6 minutes (i.e. 6 minutes once the water is up to the boil). Drain well, then put back on the heat for a few seconds to help steam out some more moisture; you want to dry the outside of the potatoes as much as possible. Put the lid on the pan and shake it around to break up the edges of the potatoes. This will allow them to crisp up nicely. If you want to go super-crispy, sprinkle a tablespoon or so of flour into the pan and shake around.&#xD;&#xA;&#xD;&#xA;Roast in the oven, preferably nestled around the meat, until they're crispy, which should be about 1-1.5 hours depending on how hot you have your oven." />
  <row Id="23324" PostHistoryTypeId="2" PostId="11358" RevisionGUID="a18349fc-15e8-4d16-9b00-31ecffe54825" CreationDate="2011-01-22T18:22:07.497" UserDisplayName="Beth" Text="I juat made the same mistake.  Put lime slices in the pot for more lime flavor.  Soup is sooooo bitter.  Tried some sugar but still bitter.  I'm going to try some milk but will probably dump it and start over.&#xD;&#xA;I'll never make that mistake again!" />
  <row Id="23325" PostHistoryTypeId="6" PostId="1007" RevisionGUID="9f5d7097-766b-405b-bfa9-5a8e3246d915" CreationDate="2011-01-22T18:43:19.193" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;soup&gt;&lt;mexican-cuisine&gt;&lt;citrus&gt;&lt;lime&gt;" />
  <row Id="23326" PostHistoryTypeId="2" PostId="11359" RevisionGUID="9fc1ffa8-5474-480e-8772-c4835caf8617" CreationDate="2011-01-22T19:51:40.413" UserId="696" Text="I've had good luck by using duck fat (as it's been suggested in the comments above), and by also tossing the potatoes a bit after par-boiling them. I've found that gives extra fluff and crispness to the potatoes.&#xD;&#xA;&#xD;&#xA;This recipe has a good of explanations of the mentioned techiques:&#xD;&#xA;http://mattikaarts.com/blog/vegetables/roast-potatoes-sauce-gribiche/" />
  <row Id="23327" PostHistoryTypeId="2" PostId="11360" RevisionGUID="acfceba7-7ad5-40b1-9407-3daf1918d77a" CreationDate="2011-01-22T20:48:15.143" UserId="3637" Text="I butterflied a whole dorade but removed the head. It's now sitting in the freezer waiting for a soup or stock. Does anyone know a more interesting or creative use for fish heads?" />
  <row Id="23328" PostHistoryTypeId="1" PostId="11360" RevisionGUID="acfceba7-7ad5-40b1-9407-3daf1918d77a" CreationDate="2011-01-22T20:48:15.143" UserId="3637" Text="I have a frozen fish head. What should I do with it?" />
  <row Id="23329" PostHistoryTypeId="3" PostId="11360" RevisionGUID="acfceba7-7ad5-40b1-9407-3daf1918d77a" CreationDate="2011-01-22T20:48:15.143" UserId="3637" Text="&lt;fish&gt;&lt;soup&gt;&lt;stock&gt;" />
  <row Id="23330" PostHistoryTypeId="5" PostId="10794" RevisionGUID="44712514-de13-45bb-adc7-7196d51d9c42" CreationDate="2011-01-22T21:30:05.623" UserId="4047" Comment="added 580 characters in body" Text="This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar.  I'd rather just count on the natural sweetness of the habaneros and carrots for flavor.&#xD;&#xA;&#xD;&#xA;My specific question is: does the sugar do anything to the texture of the vegetables or affect the preservative qualities of the brine in pickling recipes, or is it just for flavor?&#xD;&#xA;&#xD;&#xA;UPDATE: I just cracked open the first jar of the pickled peppers, and I have to say that I don't think the sugar would have added anything to the flavor of them. The carrots and habaneros are both naturally pretty sweet (if you can taste it past the habanero's capsaicin bonfire).  The onions also mellowed with just the vinegar brine. I've made pickled onions and jalepenos (which are less naturally sweet), and even there I've had to be careful to avoid making the pickling solution cloying.  All in all, in this case I'm glad I didn't use it.  Thanks everyone for the info!" />
  <row Id="23331" PostHistoryTypeId="2" PostId="11361" RevisionGUID="1e259f17-3d12-4672-bd48-6d9290f76894" CreationDate="2011-01-22T21:30:15.110" UserId="1601" Text="We store sugar in a ceramic canister, and we get some clumping. Restaurants in humid areas that will often add grains of a rice to a salt shaker to stop clumping. (The rice acts as a [desiccant](http://en.wikipedia.org/wiki/Desiccant) and absorbs moisture, keeping it away from the salt; I believe the salt also acts as a preservative for the rice.) Is there an equivalent common household item that will keep moisture away from the sugar, or is getting a better canister really the only way? " />
  <row Id="23332" PostHistoryTypeId="1" PostId="11361" RevisionGUID="1e259f17-3d12-4672-bd48-6d9290f76894" CreationDate="2011-01-22T21:30:15.110" UserId="1601" Text="Preventing sugar from clumping in the canister" />
  <row Id="23333" PostHistoryTypeId="3" PostId="11361" RevisionGUID="1e259f17-3d12-4672-bd48-6d9290f76894" CreationDate="2011-01-22T21:30:15.110" UserId="1601" Text="&lt;storage-method&gt;&lt;sugar&gt;" />
  <row Id="23334" PostHistoryTypeId="2" PostId="11362" RevisionGUID="4d89f62e-a989-4db0-89d2-dfa8519919bf" CreationDate="2011-01-22T21:44:48.867" UserId="4425" Text="The recipe below makes a small panettone cake. I would like to make a cake twice the size, is it ok to just double all the ingredients? &#xD;&#xA;&#xD;&#xA;    Yeast                 1⁄2 tsp&#xD;&#xA;    Strong White Flour    300 g (11 oz)&#xD;&#xA;    Sugar                 2 tbsp&#xD;&#xA;    Butter                15 g (1⁄2 oz)&#xD;&#xA;    Salt                  1⁄4 tsp&#xD;&#xA;    Ground Cardamom       1⁄2 tsp&#xD;&#xA;    Grated Lemon Zest     1&#xD;&#xA;    Medium Sized Egg yolk 1&#xD;&#xA;    Milk                  140 ml&#xD;&#xA;    *Mixed Peel           50 g (2 oz)&#xD;&#xA;    *Raisins              100 g (4 oz)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23335" PostHistoryTypeId="1" PostId="11362" RevisionGUID="4d89f62e-a989-4db0-89d2-dfa8519919bf" CreationDate="2011-01-22T21:44:48.867" UserId="4425" Text="Doubling ingredients  on panettone cake" />
  <row Id="23336" PostHistoryTypeId="3" PostId="11362" RevisionGUID="4d89f62e-a989-4db0-89d2-dfa8519919bf" CreationDate="2011-01-22T21:44:48.867" UserId="4425" Text="&lt;ingredients&gt;&lt;cake&gt;" />
  <row Id="23337" PostHistoryTypeId="2" PostId="11363" RevisionGUID="26ea6561-da81-44b3-967c-812c4549ec95" CreationDate="2011-01-22T21:45:52.983" UserId="3756" Text="I guess you could look into making your own fermented fish sauce, but for that you are really supposed to use whole small fish. And a single head will not get you very far.   &#xD;&#xA;&#xD;&#xA;If you had heads from larger fish you could cut out the cheeks and cook something with those. I had a pasta dish once where the sauce was made with cod cheeks and that was delicious. Having said that though, it is still just fish meat. The cheek meat is not *that* different from cod fillet.&#xD;&#xA;&#xD;&#xA;As for your single dorade head, your best bet is probably still to use it for stock or soup. I usually keep two boxes in the freezer, one for meat and one for fish, where I just toss anything that will work in a stock. Fish heads, prawn shells, chicken carcasses, meat trimmings, it all goes in there. Even vegetables, like carrots that have gone soft, leek greens etc. Once the boxes are filled up I make the stock and start the box over again. " />
  <row Id="23338" PostHistoryTypeId="6" PostId="11362" RevisionGUID="e8e4c8b5-e7fc-4adf-92d8-56679286e158" CreationDate="2011-01-22T21:57:14.043" UserId="41" Comment="edited tags" Text="&lt;cake&gt;&lt;italian-cuisine&gt;" />
  <row Id="23339" PostHistoryTypeId="2" PostId="11364" RevisionGUID="48459342-c568-4c48-ae68-8118f751943d" CreationDate="2011-01-22T22:35:36.587" UserId="3897" Text="I use a specialty ceramic stone to keep my brown sugar from clumping. &#xD;&#xA;&#xD;&#xA;I found this product page http://www.cooksquarters.com/19386341.htm that has a pretty thorough description of a &quot;Sugar Saver&quot; that can be soaked to keep sugar moist, or dried in an oven to keep spices dry. Depending on what your sugar needs, you can probably use something like this." />
  <row Id="23340" PostHistoryTypeId="25" PostId="11354" RevisionGUID="1b77e507-bd3e-409b-a2c6-49224e1e592f" CreationDate="2011-01-22T22:55:43.900" Comment="http://twitter.com/#!/StackCooking/status/28948956528508929" />
  <row Id="23341" PostHistoryTypeId="2" PostId="11365" RevisionGUID="b28fcd45-c719-408c-8ec3-709e324e2936" CreationDate="2011-01-22T22:56:59.613" UserId="1832" Text="It's an interesting question.  Without a specific recipe, it's hard to say if either technique is better than the other.  You can always caramelize half of the onions and use them with half of the recipe to compare the tastes and see what you prefer.&#xD;&#xA;&#xD;&#xA;I say you need to use your judgement to decide if you want that different flavor that caramelizing offers.  For instance, are the onions going to be a main or strong secondary flavor or are they just there to create a more complete taste?&#xD;&#xA;&#xD;&#xA;Examples:&#xD;&#xA;&#xD;&#xA; 1. Liver and Onions - The onions are traditionally very caramelized and cooked as the strong, sweet flavor goes nicely with the soft liver.&#xD;&#xA; 2. Peppers and onions for hot dogs - The onions (and peppers) are sweat to remove the initial strong flavor.  The less cooked flavor pairs better with the hot dog.&#xD;&#xA; 3. Stocks/Soups - They just sweat the vegetables to create a subtle vegetable flavor.  They're not trying to create a sweet broth.&#xD;&#xA;&#xD;&#xA;Also, what about time?  You'll probably save yourself a third to half the time to just sweat onions instead of browning them.  If all you're aiming to do is remove some of the strong flavors, then just sweat them.  Otherwise, try both and see what you like more." />
  <row Id="23342" PostHistoryTypeId="2" PostId="11366" RevisionGUID="821a2dbf-c537-4aac-9d24-f2421e3d3437" CreationDate="2011-01-22T23:08:49.453" UserId="201" Text="Part of the problem is keeping the fat on the potato.  There are a few tricks that can help here (I'll skip the parboiled hint above):&#xD;&#xA;&#xD;&#xA;* Wrap the potato in foil + oil until cooked, then place under the broiler for 10 minutes&#xD;&#xA;* Use cold butter, and score potato (or cut slices into it): cold butter stays on the potato longer, and the slices/score marks help keep it on the surface longer&#xD;&#xA;* Pan fry (or deep fry), then bake off the remaining time&#xD;&#xA;* Marinate in oil overnight after washing + drying: a small amount of oil will remain in the skin, making it crispier&#xD;&#xA;* Bake slowly (this encourages a more cooked exterior, for a given amount of interior doneness)&#xD;&#xA;* Baste with oil every 15-20 minutes (this refreshes the oily exterior)&#xD;&#xA;* Re-salt + season during the cooking process" />
  <row Id="23343" PostHistoryTypeId="2" PostId="11367" RevisionGUID="0ee434c7-3433-4cf8-ac02-95c15a376980" CreationDate="2011-01-22T23:13:51.943" UserId="1887" Text="I have made larger cakes by doubling the recipe with no problem. Often when changing a recipe, the ratio of dry ingredients to wet can change, but it will remain the same with simple doubling. &#xD;&#xA;&#xD;&#xA;However, do NOT double the cooking time. It's going to cook for longer, but not nearly twice as long. After the regular time, start checking it with a cake tester or toothpick to see if it's completely cooked. " />
  <row Id="23344" PostHistoryTypeId="2" PostId="11368" RevisionGUID="95eda427-7dba-4dd2-bb9a-4095451d6434" CreationDate="2011-01-22T23:20:42.853" UserId="201" Text="You can also crust the meat with salt, removing the crust after dehydrating (or smoking).  The goal is to &#xD;&#xA;&#xD;&#xA;* pull the moisture out, and&#xD;&#xA;* to season&#xD;&#xA;&#xD;&#xA;Note that traditionally, some bacons and hams are preserved by burying the meat in coarse salt, then hanging + smoking.  You can jerk in the same manner, by using salt to pull out the moisture, then remove from the salt (or remove the surface salt) and dehydrate. The trick is in balancing the need to remove the moisture, and the desired flavour. " />
  <row Id="23345" PostHistoryTypeId="2" PostId="11369" RevisionGUID="1ad7b512-dd91-4d6e-8062-49841628d3df" CreationDate="2011-01-22T23:23:16.967" UserId="4138" Text="Doubling a recipe can work, but for a cake you'd have to make sure that the whole thing cooks evenly. If you simply use a very large pan, the cooking time may not be enough to cook the double-cake entirely. If you simply leave it in for longer, the surface might burn before the interior is done. If you do try this approach, check that a bamboo skewer comes out clean to make sure the interior is cooked.&#xD;&#xA;&#xD;&#xA;If you have enough equipment (like two springform pans), I would double the recipe and pour half into two cake pans and bake them separately and save the hassle of worrying." />
  <row Id="23346" PostHistoryTypeId="2" PostId="11370" RevisionGUID="2a45f057-04d0-4a3d-8234-5c73488e73e9" CreationDate="2011-01-22T23:49:02.617" UserId="4138" Text="South-east Asian cuisine often uses fish heads in stews or steamed. I remember seeing a recipe for fish head stew. Try this one: http://www.malaysianfood.net/recipes/recipefishheadcurry.htm" />
  <row Id="23348" PostHistoryTypeId="5" PostId="1126" RevisionGUID="9ff69f2c-f612-42ee-a962-7a3e37a9299d" CreationDate="2011-01-23T00:38:16.667" UserId="41" Comment="added 3253 characters in body" Text="In general, it is a good idea to go light on spices when trying a new recipe, if you're not intimately familiar with the flavor and spice combinations in question.  It's a great deal easier to add spice later than it is to mask it once you've added too much.&#xD;&#xA;&#xD;&#xA;Assuming you are reading this because you *didn't* do that, and have now ended up with a sauce that's far too spicy, then read on.&#xD;&#xA;&#xD;&#xA;The pertinent question here is **where is the spiciness coming from?**  There are actually several kinds of compounds that can produce that general aroma and/or sensation.  In most dishes they'll tend to fall loosely into one or more of the following:&#xD;&#xA;&#xD;&#xA;  * **[Piperine][1]**, which is the active alkaloid in **black pepper**.  This has poor solubility in water, however, it has better solubility in **alcohol**.  If you can incorporate wine or better yet, brandy or vodka or some other strong alcohol, this can go along way toward reducing the heat from pepper.&#xD;&#xA;&#xD;&#xA;  * **[Capsaicin][2]**, the heat-producing compound in most types of **hot peppers**, is the highest on the [Scoville Scale][3]; extremely piquant and can produce a &quot;burning&quot; sensation in very small quantities.  It is also poorly soluble in water, but is far more soluble in **fat**, especially oils.  Adding some olive oil or a good quantity of butter to your recipe is a good bet for reducing capsaicin/capsicum heat.&#xD;&#xA;&#xD;&#xA;  * **Garlic, onion**, and other members of the **[Allium][4]** family put out a volatile sulfur compound called **[Allicin][5].**  Although this is not &quot;spicy&quot; in the same sense as pepper, many people perceive it as such.  Like piperine, it is more soluble in **alcohol** than in water.  **However**, and here's the catch: That allicin breaks down into various [polysulfides][6] when cooked, and those polysulfides are **fat soluble**.  So if you're trying to mask a strong garlic or onion flavour, it's best if you can add alcohol *and* fat to cover all your bases.&#xD;&#xA;&#xD;&#xA;  * If you've added too much **Ginger** - another ingredient often perceived as spicy - then you're dealing with **[Gingerols][7]** and **[Shoagols][8]**, the latter of which pack a much bigger punch.  One of the things you can actually do with ginger is **[cook the spice off][9]** which converts those into much milder [Zingerone][9].  In other words, add some water to the sauce and then boil it to reduce the sauce again - you'll lose some flavour but in the process you'll break down the ginger spice.&#xD;&#xA;&#xD;&#xA;  Alternatively (for ginger), all of the above compounds are **alkali soluble**, so if you add a buffering agent - say, [Trisodium citrate][10] (additive E331), it will improve the solubility a great deal.  If, like most people, you don't happen to keep food additives in your kitchen, you can try using something like baking soda, but too much of that will completely ruin the taste, so be careful.  In fact, don't add too much of *any* buffer because the acidity of most sauces is an integral part of their flavor.&#xD;&#xA;&#xD;&#xA;I think that about covers it for common &quot;spicy stuff&quot; that goes in sauces.  If you want to fix a dish that's too spicy, you need to know where the spice is coming from and choose what's most appropriate for that particular sauce.&#xD;&#xA;&#xD;&#xA;You can also try to *mask* or *balance* the spice with something sweet, for example roasted vegetables or plain old sugar.  That will not eliminate the heat at all, but does seem to make it more tolerable for many.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Piperine&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Capsaicin&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Scoville_scale&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Allium&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Allicin&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Polysulfide&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Gingerol&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Shogaol&#xD;&#xA;  [9]: http://cooking.stackexchange.com/q/10080/41&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Trisodium_citrate" />
  <row Id="23349" PostHistoryTypeId="2" PostId="11372" RevisionGUID="dad3fa11-33dc-41c3-b2cf-1efb70f69bf2" CreationDate="2011-01-23T03:54:14.953" UserId="41" Text="[Satanicpuppy's answer][1] encouraged me to do a little more research on **food service models**, which I didn't even really know existed for immersion blenders - in fact, most of the manufacturers in the food services industry don't even call them &quot;immersion blenders&quot; or any kind of blender; instead they call them **power mixers**.&#xD;&#xA;&#xD;&#xA;The information in [hobodave's answer][2] is very helpful, but I was seriously skeptical of Cook's Illustrated (ATK's) recommendation (the Kalorik) for several reasons:&#xD;&#xA;&#xD;&#xA;  1. It's one of the cheapest models on the market.  While price alone does not guarantee quality, it's difficult for me to believe that other consumer products are being sold at over a 500% profit margin.  To sell anything so cheaply, they must be using cheap parts.&#xD;&#xA;&#xD;&#xA;  2. It comes with (and requires you to use) a cup.  This *isn't supposed to be a requirement* for a good immersion blender, and the fact that Cook's Illustrated apparently actually considered it to be a *feature* made me skeptical of their entire review process.&#xD;&#xA;&#xD;&#xA;  3. Cook's Illustrated never tests for **durability** of these products - which is understandable given their timing - but durability is actually one of my chief concerns here, and several of the Amazon reviews seem to indicate that this particular model is less than stellar in that department.  The fact that the entire housing seems to be cheap plastic is not a good sign.&#xD;&#xA;&#xD;&#xA;So for better or for worse, I decided not to put too much stock in a review of consumer models that (a) did not even include several of the better consumer brands (i.e. Braun), and (b) came to a conclusion that I honestly felt was simply absurd.  Instead, I started looking toward the professional brands, specifically:&#xD;&#xA;&#xD;&#xA;  1. **[Bamix][3]** is supposedly the &quot;original inventor&quot; of the immersion blender.  They are the &quot;prosumer&quot; brand and seem to have quite a good offering and get good reviews.  I love the fact that they specialize *exclusively* in immersion blenders and offer a 10-year warranty.  However, a few things bothered me about them:&#xD;&#xA;&#xD;&#xA;    * None of their models appear to have detachable shafts.  This isn't a hard requirement, but it is *far* easier to clean that way.&#xD;&#xA;&#xD;&#xA;    * They offer 2-speed variability at best.  This is probably OK for soups but a bit problematic for emulsions where you really need to work it up gradually.&#xD;&#xA;&#xD;&#xA;    * Their prices seem to be just a little higher than what I would consider reasonable.  I know that you pay for quality, but given their relatively underwhelming set of features, I would have expected more for that price.&#xD;&#xA;&#xD;&#xA;    * Despite their 10-year warranty, I found [this little gem][7] on the USA site:&#xD;&#xA;&#xD;&#xA;      &gt; [The warranty is offered provided...] 4. That the machine has not been subject to damage, misuse, **or commercial use.**&#xD;&#xA;&#xD;&#xA;     Even though this isn't going to be used commercially, that last phrase sticks out like a sore thumb to me.  If it can really handle anything you throw at it then why would it matter if it's used commercially?&#xD;&#xA;&#xD;&#xA;  2. **[Waring Commercial][4]** makes the &quot;Big Stik&quot; and &quot;Quik Stik&quot; line of products.  They appear to be the entry-level food-service brand, but offer some nice features in their Big Stik line; they even offer variable-speed models in the $250 range.  But the Big Stik models are *huge* and really not appropriate for a home kitchen, and the Quik Stik models are rather lame (fixed shaft, two-speed) and are still *monstrously* heavy, weighing in at over 10 pounds.&#xD;&#xA;&#xD;&#xA;    After careful examination of their product line, I came away feeling that they had the *opposite* problem of Bamix; that is, they are too *inexpensive* for a food-service model.  They put big beefy motors in there but don't seem to pay as much attention to features or overall construction, and the weight is a *huge* turnoff.&#xD;&#xA;&#xD;&#xA;  3. **[Dynamic][5]**, who seem to *really* love the colour orange, was one brand that I didn't even know existed until I started searching the inventories of various food service equipment stores.  They use the &quot;power mixer&quot; terminology and are moderately priced for a food-service brand.  They divide their mixers into 4 product lines, the lowest being the &quot;Minis&quot;, and these were the ones I had my eye on.  They're not as high-powered as the Waring models, but they claim that the Minis can handle up to 1 gallon / 4 litres.  In particular I had my eye on the [MiniPro][6], which offers a detachable shaft, multiple blades, variable speed, and weighs in at just 2.2 pounds, and widely available for $179 (although the actual list price appears to be $250).&#xD;&#xA;&#xD;&#xA;    They offer only a 1-year warranty; however, since it's a food-service product, the warranty does not have weird conditions like Bamix.  And given that this same company makes mixers for up to 50 gallons, they *probably* know what they're doing.&#xD;&#xA;&#xD;&#xA;  4. Finally, there's **[Robot Coupe][8]**, who also sport the &quot;power mixer&quot; terminology.  Just one look at both the price and features of one of these and it's obvious that they are the &quot;premium&quot; brand.  *Everything* is removable on these - not just the shaft but also the bell, and you can apparently even get a whisk attachment (Dynamic makes you buy the whisk and blender products separately in the Mini range, although the Junior range has &quot;combi&quot; units).  Their MMP 160 VV is comparable to the MiniPro feature-wise; 220 W, 12.5k RPM, and not too heavy (shipping weight is 5 lbs, not sure what the mixer itself weighs).  It even seems easy to get spare parts and they publish diagrams for DIY-ers.&#xD;&#xA;&#xD;&#xA;    The biggest disadvantage with Robot Coupe, of course, is price.  The list price of the 160 VV is $287 although it can generally be had for $243.  Compared to the Waring and Dynamic models, that's a pretty steep increase, although if money were no object, it definitely appears to pack the biggest punch.&#xD;&#xA;&#xD;&#xA;Of the above four brands, I think a lot comes down to personal choice, as there are trade-offs between power, features (variable speed / detachable shaft), warranty, warranty conditions, and price.&#xD;&#xA;&#xD;&#xA;I did end up going with the Dynamic MiniPro and can safely say that it is built like a tank - but I don't want this to come across as a recommendation, seeing as how the product is a gift and I haven't actually *used* it myself.  I'm only including that for completeness.  Really the parts of this answer that I want to call the most attention to are the sections above describing the different brands and their offerings.  If anyone here ever feels like upgrading from some junky Cuisinart or Kitchen-Aid model, then hopefully this will serve as a useful guide.&#xD;&#xA;&#xD;&#xA;As always, prospective buyers should do their own research, and some of the information here in terms of specific models may be localized - although I'm fairly confident that the brands themselves don't change that often, since all of these guys have been in business for 30-50 years.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10532/are-there-significant-differences-between-different-brands-models-of-immersion-bl/10537#10537&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/10532/are-there-significant-differences-between-different-brands-models-of-immersion-bl/10540#10540&#xD;&#xA;  [3]: http://www.bamix.com/&#xD;&#xA;  [4]: http://www.waringproducts.com/com/catalog/index.php?cat_id=21&#xD;&#xA;  [5]: http://www.dynamicmixersusa.com/&#xD;&#xA;  [6]: http://www.dynamicmixersusa.com/products/mixers-attachments/mini-range/121-minipro.html&#xD;&#xA;  [7]: http://www.bamix-usa.com/products.htm&#xD;&#xA;  [8]: http://www.robotcoupeusa.com/" />
  <row Id="23350" PostHistoryTypeId="2" PostId="11373" RevisionGUID="088fae75-0fe4-4709-b3a9-a2f79cb4384a" CreationDate="2011-01-23T04:18:15.670" UserId="1393" Text="This isn't normal. Sounds like it developed some sort of mold. I would definitely dump it. Whatever waste is incurred is nothing compared to the risk of making yourself sick." />
  <row Id="23351" PostHistoryTypeId="25" PostId="11352" RevisionGUID="3dac3003-5bdc-4863-a8e2-81c328b9d307" CreationDate="2011-01-23T04:55:44.167" Comment="http://twitter.com/#!/StackCooking/status/29039554895806464" />
  <row Id="23352" PostHistoryTypeId="2" PostId="11374" RevisionGUID="6ed22905-ad1a-48dd-9ae6-e9e1bea01996" CreationDate="2011-01-23T04:56:42.190" UserId="4428" Text="Mold doesn't grow that fast in a refrigerator overnight. I'd bet some ingredient reacted with your baking powder or baking soda. I've seen something similar before in three separate circumstances:&#xD;&#xA;&#xD;&#xA;1) instant oatmeal that turned blue when mixed with iodine-treated water (day after day on a camping trip);&#xD;&#xA;2) garlic mixed with yogurt turns blue when heated;&#xD;&#xA;3) blueberry pancake batter turned green overnight." />
  <row Id="23353" PostHistoryTypeId="2" PostId="11375" RevisionGUID="69751e30-b633-48f2-a707-283d720aacb7" CreationDate="2011-01-23T05:17:19.263" UserId="4428" Text="The answer is that they are not much different. During fermentation, some of the milk's lactose is converted by bacteria into protein and other substances. The amount of conversion is pretty insignificant in terms of calories and grams of macronutrients. The most important effects are the changes in taste and consistency and the presence of live bacteria. Usually many of the bacteria survive the highly acid stomach fluids to reach the small intestine where they continue digesting lactose. &#xD;&#xA;&#xD;&#xA;Fitday.com gives the info below for a cup of each, which may be surprising at first. However, commercial yogurt tends to be more dense than milk, as you might see if you make it at home: a cup of milk gives you some watery fluid floating on top of less than a cup of yogurt. &#xD;&#xA;&#xD;&#xA;Whole Milk Yogurt 149 kcal: 8.0g fat 11.4g carbohydrate 8.5g protein&#xD;&#xA;Whole Milk        146 kcal: 7.9g fat 11.0g carbohydrate 7.9g protein&#xD;&#xA; " />
  <row Id="23354" PostHistoryTypeId="25" PostId="11362" RevisionGUID="5a8cfdcf-fd5e-471c-97f3-595c2d6da31b" CreationDate="2011-01-23T07:55:44.847" Comment="http://twitter.com/#!/StackCooking/status/29084856428265472" />
  <row Id="23356" PostHistoryTypeId="2" PostId="11376" RevisionGUID="f074c4cd-eeb2-44b1-8a8e-30b9b92a4888" CreationDate="2011-01-23T08:30:13.100" UserDisplayName="user4431" Text="If you don't want to use Dairy, I put a teaspoon of Duck fat in with good Olive oil in to get a nice mouthfeel.&#xD;&#xA;&#xD;&#xA;I also cook it in a Tagine (Moroccan pointy top pot) which seems to work quite well, being like an oven, even when used on the stove top. I find I can add all the stock in one go, and stir it a few times still with good results, as the &quot;oven effect&quot; of the tagine bakes it to some degree I expect... it also makes it a one pot dish if you do the stock with cubes, a jug and and boiling the kettle ;-)&#xD;&#xA;&#xD;&#xA;My kids love my prawn, spring onion and pea risotto... the mild onion contrasts the creamy and prawn flavours nicely. Warm/cook the prawns with the oil in the first stage to set the flavour, then set them aside till the end, and mix back in at the final stage with the peas and the spring onion, otherwise the prawns will overcook and be tough.&#xD;&#xA;&#xD;&#xA;As you can tell, I'm not a traditionalist, but I have eaten Risotto in Northern Italy as well - buon appetito!!&#xD;&#xA;&#xD;&#xA;.:S:." />
  <row Id="23357" PostHistoryTypeId="5" PostId="11336" RevisionGUID="222adc0f-d669-4ecb-a3a2-3e5afe9895b7" CreationDate="2011-01-23T10:32:38.953" UserId="210" Comment="edited so its not a recipe request, and instead asks for the technique" Text="I can't buy clotted cream in New Zealand, so I'd love to learn how to make it. I have a friend who can provide raw milk.&#xD;&#xA;&#xD;&#xA;What's the technique?" />
  <row Id="23358" PostHistoryTypeId="2" PostId="11377" RevisionGUID="41abe008-abcf-4c6f-a90c-946880511fcf" CreationDate="2011-01-23T12:30:06.653" UserId="4434" Text="I have a pork shoulder in the over right now at 100c (180f).  I was planning on roasting it for 7 hours, will this be long enough to cook it safely?&#xD;&#xA;&#xD;&#xA;I saw the [FDA chart about minimum internal temperatures][1] - but am not sure how to translate that to oven temperature/time.&#xD;&#xA;&#xD;&#xA;My first question - thanks in advance!&#xD;&#xA; - L&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=f9361ee66063187dffee4c083c24b6a7&amp;rgn=div5&amp;view=text&amp;node=9:2.0.2.1.19&amp;idno=9#9:2.0.2.1.19.1.22.9" />
  <row Id="23359" PostHistoryTypeId="1" PostId="11377" RevisionGUID="41abe008-abcf-4c6f-a90c-946880511fcf" CreationDate="2011-01-23T12:30:06.653" UserId="4434" Text="How long should I cook pork for at 100c ?" />
  <row Id="23360" PostHistoryTypeId="3" PostId="11377" RevisionGUID="41abe008-abcf-4c6f-a90c-946880511fcf" CreationDate="2011-01-23T12:30:06.653" UserId="4434" Text="&lt;slow-cooking&gt;&lt;pork&gt;&lt;temperature&gt;" />
  <row Id="23361" PostHistoryTypeId="2" PostId="11378" RevisionGUID="41a48bed-f900-4f76-b44f-c306345eac09" CreationDate="2011-01-23T12:53:16.713" UserId="4194" Text="100 seems a little low. I've done a bone-in pork shoulder at 120 for 8 hours before now, I think the norm is 2 hours a pound (450g) at that temperature.&#xD;&#xA;&#xD;&#xA;To be safe you should really use a meat thermometer, trichinosis is *not* something you want to have." />
  <row Id="23362" PostHistoryTypeId="2" PostId="11379" RevisionGUID="18b1dafb-3912-4d14-a888-4b7d2e003c89" CreationDate="2011-01-23T13:26:19.007" UserId="2939" Text="I need to make individual pies this week.  I would usually use pre-bought tin foil containers, approximately 10cm diameter, 3cm high.  I can't buy these anywhere near me and have left it too late for mail-order!  &#xD;&#xA;&#xD;&#xA;Has anyone got experience making their own foil pie trays?  I am thinking of using a noodle bowl as a mold and just layering the foil.  How many layers of foil is optimum?   &#xD;&#xA;&#xD;&#xA;I am also worried that the pies won't have enough support while baking (they will be filled meat &amp; gravy pies, traditional Australian style) and could burst open in my oven, so was wondering about placing them into a bed of rice/uncooked beans.  Would this still allow the shortcrust pastry to cook? " />
  <row Id="23363" PostHistoryTypeId="1" PostId="11379" RevisionGUID="18b1dafb-3912-4d14-a888-4b7d2e003c89" CreationDate="2011-01-23T13:26:19.007" UserId="2939" Text="How can I make my own small pie dishes and still cook pies effectively?" />
  <row Id="23364" PostHistoryTypeId="3" PostId="11379" RevisionGUID="18b1dafb-3912-4d14-a888-4b7d2e003c89" CreationDate="2011-01-23T13:26:19.007" UserId="2939" Text="&lt;baking&gt;&lt;pies&gt;&lt;container&gt;" />
  <row Id="23365" PostHistoryTypeId="25" PostId="11377" RevisionGUID="cb359dab-47ff-45d6-b197-f61f48396d4d" CreationDate="2011-01-23T13:55:44.910" Comment="http://twitter.com/#!/StackCooking/status/29175452857794560" />
  <row Id="23366" PostHistoryTypeId="5" PostId="11379" RevisionGUID="4ca003e9-9890-40eb-b013-57601cc767a7" CreationDate="2011-01-23T14:20:12.957" UserId="2939" Comment="clarified question" Text="I need to make individual pies this week.  I would usually use pre-bought tin foil containers, approximately 10cm diameter, 3cm high.  I can't buy these anywhere near me and have left it too late for mail-order!  I also don't have any ramekins I could use in the oven.   &#xD;&#xA;&#xD;&#xA;Has anyone got experience making their own foil pie trays?  I am thinking of using a noodle bowl as a mold and just layering the foil.  How many layers of foil is optimum?   &#xD;&#xA;&#xD;&#xA;I am also worried that the pies won't have enough support while baking (they will be filled meat &amp; gravy pies, traditional Australian style) and could burst open in my oven, so was wondering about placing them into a bed of rice/uncooked beans.  Would this still allow the shortcrust pastry to cook? " />
  <row Id="23367" PostHistoryTypeId="6" PostId="11379" RevisionGUID="4ca003e9-9890-40eb-b013-57601cc767a7" CreationDate="2011-01-23T14:20:12.957" UserId="2939" Comment="clarified question" Text="&lt;baking&gt;&lt;container&gt;&lt;pies&gt;" />
  <row Id="23368" PostHistoryTypeId="2" PostId="11380" RevisionGUID="1a4ef4d3-75fc-442b-a147-dc5c12d4bfc6" CreationDate="2011-01-23T16:12:22.363" UserId="3756" Text="100C for 7 hours sounds just about perfect. The meat will be meltingly tender by then. In fact I think you could go even lower on the temperature if you like, say 80 or 90. Of course, if you want to be absolutely sure, check with the thermometer, but unless you know that your oven is unreliable or you happen to be in possession of the largest pig shoulder in the world I am 100% sure it will be more than done in 7 hours on 100C. Good luck!" />
  <row Id="23369" PostHistoryTypeId="5" PostId="11377" RevisionGUID="7bc39e92-7b02-4e60-9689-072517f948f2" CreationDate="2011-01-23T16:16:07.700" UserId="41" Comment="deleted 53 characters in body; edited title" Text="I have a pork shoulder in the over right now at 100° C (212° F).  I was planning on roasting it for 7 hours, will this be long enough to cook it safely?&#xD;&#xA;&#xD;&#xA;I saw the [FDA chart about minimum internal temperatures][1] - but am not sure how to translate that to oven temperature/time.&#xD;&#xA;&#xD;&#xA;  [1]: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&amp;sid=f9361ee66063187dffee4c083c24b6a7&amp;rgn=div5&amp;view=text&amp;node=9:2.0.2.1.19&amp;idno=9#9:2.0.2.1.19.1.22.9" />
  <row Id="23370" PostHistoryTypeId="4" PostId="11377" RevisionGUID="7bc39e92-7b02-4e60-9689-072517f948f2" CreationDate="2011-01-23T16:16:07.700" UserId="41" Comment="deleted 53 characters in body; edited title" Text="How long should I cook pork for (at 100° C)?" />
  <row Id="23371" PostHistoryTypeId="6" PostId="11379" RevisionGUID="c8cd2751-2d04-45c7-b00c-76db65648861" CreationDate="2011-01-23T16:19:07.307" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;pies&gt;" />
  <row Id="23372" PostHistoryTypeId="6" PostId="11379" RevisionGUID="1e1ff3ce-268f-4250-a2de-63696076a2c2" CreationDate="2011-01-23T16:19:19.367" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;pie&gt;" />
  <row Id="23373" PostHistoryTypeId="6" PostId="54" RevisionGUID="f5cf7c02-d440-4b33-8d8b-b6e6f6014215" CreationDate="2011-01-23T16:19:40.037" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;italian-cuisine&gt;&lt;risotto&gt;" />
  <row Id="23374" PostHistoryTypeId="2" PostId="11381" RevisionGUID="78d6679a-8aec-4307-a652-f99a2bc2555b" CreationDate="2011-01-23T16:20:33.237" UserId="4438" Text="I just read on the side of a Cranberry Juice pack that one of its ingredients was Cranberry compound? What does it mean?" />
  <row Id="23375" PostHistoryTypeId="1" PostId="11381" RevisionGUID="78d6679a-8aec-4307-a652-f99a2bc2555b" CreationDate="2011-01-23T16:20:33.237" UserId="4438" Text="What does Cranberry Compound mean ?" />
  <row Id="23376" PostHistoryTypeId="3" PostId="11381" RevisionGUID="78d6679a-8aec-4307-a652-f99a2bc2555b" CreationDate="2011-01-23T16:20:33.237" UserId="4438" Text="&lt;juice&gt;&lt;cranberries&gt;" />
  <row Id="23377" PostHistoryTypeId="5" PostId="11350" RevisionGUID="d497acb6-0a72-4376-898b-ef97ac0f8871" CreationDate="2011-01-23T16:20:50.363" UserId="41" Comment="deleted 13 characters in body; edited tags" Text="I would like to invest in a pizza stone and have read that leaving it in the oven is acceptable and possibly preferable in some ways. However, my oven my electric. Do I leave the stone on the lowest rack mere inches from the bottom heat source or should it be a particular distance from the coils?&#xD;&#xA;&#xD;&#xA;What about when I am baking casseroles, cookies, etc. Is it safe to put a pan directly on top of the stone?&#xD;&#xA;&#xD;&#xA;A final question... is using my oven in broil mode also safe for the stone? My electric in &quot;broil&quot; is just the top heat source turned up super high." />
  <row Id="23378" PostHistoryTypeId="6" PostId="11350" RevisionGUID="d497acb6-0a72-4376-898b-ef97ac0f8871" CreationDate="2011-01-23T16:20:50.363" UserId="41" Comment="deleted 13 characters in body; edited tags" Text="&lt;equipment&gt;&lt;oven&gt;&lt;pizza-stone&gt;" />
  <row Id="23379" PostHistoryTypeId="2" PostId="11382" RevisionGUID="cadf8cc8-7521-46a3-8de7-27eac1a02a27" CreationDate="2011-01-23T16:40:16.540" UserId="41" Text="I honestly cannot think of anything they'd be referring to other than a [chemical compound][1], which, in layman's terms, is basically anything more complex than a pure element like oxygen.&#xD;&#xA;&#xD;&#xA;A cranberry - and any other food - contains an *enormous* number of &quot;compounds&quot;, so I'm pretty sure that the phrase &quot;cranberry compound&quot; just means that it's not made from fresh/whole cranberries.  It either uses some kind of artificial flavour or [concentrate][2].&#xD;&#xA;&#xD;&#xA;If it says &quot;from concentrate&quot; then it is almost definitely the latter; if it says &quot;no artificial flavours&quot; and nothing else then it *might* be the latter, and if it says &quot;not from concentrate&quot; (but doesn't say anything about artificial flavours) then I'd guess it to be the former.&#xD;&#xA;&#xD;&#xA;I'd love to post some kind of citation, but as I said, I don't think it refers to any specific thing, it sounds more like a weasel word to avoid listing one or more &quot;chemical&quot; names like &quot;proanthocyanidin&quot;.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chemical_compound&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Concentrate" />
  <row Id="23380" PostHistoryTypeId="25" PostId="11381" RevisionGUID="9290b042-c112-4f90-a45e-8460ba5e3e21" CreationDate="2011-01-23T16:55:45.030" Comment="http://twitter.com/#!/StackCooking/status/29220752322469888" />
  <row Id="23381" PostHistoryTypeId="2" PostId="11383" RevisionGUID="8f95eaa6-63d6-4b93-b18c-887991be6b86" CreationDate="2011-01-23T16:57:27.400" UserId="2581" Text="I am not 100% sure, but I believe compound is fruit (in your case cranberries), which were cooked with sugar. There are IMO certain similarities between the english compound and the german word &quot;kompott&quot;. See also [the wiktionary entry to kompott][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wiktionary.org/wiki/Kompott" />
  <row Id="23382" PostHistoryTypeId="2" PostId="11384" RevisionGUID="fcd7efdb-e8eb-4c5f-b483-e472110e3fcc" CreationDate="2011-01-23T17:11:05.860" UserId="67" Text="I can't speak from experience, as I've never done this in particular, but I've done a fair but of model making and such, and I'm going to say that simple layering isn't going to give you enough structure to really hold anything.  (the layers will slip against each other, as they're not laminated; you'd really need heavier foil to make it work well, or to add some sort of glue in between the layers).&#xD;&#xA;&#xD;&#xA;If it were me, I'd go with one of two things:&#xD;&#xA;&#xD;&#xA;1. Go to the hardware store, and get a roll of aluminum flashing, then use that to some tins.  (of course, I already have a roll in my garage, and the necessary tools for working with it, as you might have to hammer it around a form to get it to work well).  I'd probably still coat it with foil on the inside, as I don't know if they coat the flashing with anything that might not be food-safe.&#xD;&#xA;&#xD;&#xA;2. Use two layers of heavy duty foil (just in case one leaks, not because it's significantly stronger), place it on a sheet pan, and then crumple up a piece of foil into a long snake, then make it into a ring and twist the ends together (and crush down well), so it'll act as a support to keep the sides from being able to fall down.&#xD;&#xA;&#xD;&#xA;It's possible that you might be able to get a similar supporting effect with dry beans or pie weights, but it might take a fair bit, as you'd need to come far enough up the side of the pans to support them (maybe 2/3 of the way up or more)&#xD;&#xA;&#xD;&#xA;I'd probably try to blind bake the bottom crusts, so it'll be a little firmer before you go to fill them.  (and in that case, you're already using beans or something else as pie weights)." />
  <row Id="23383" PostHistoryTypeId="2" PostId="11385" RevisionGUID="fe7de7d7-fc22-4bbf-bcbc-38b65d38cb21" CreationDate="2011-01-23T17:13:57.443" UserId="1467" Text="What effects would using salted butter instead of unsalted butter have on a toffee recipe?&#xD;&#xA;&#xD;&#xA;I'm using the basic  &#xD;&#xA;&#xD;&#xA; - Equal parts butter and sugar&#xD;&#xA; - Heat to soft crack (285 F)&#xD;&#xA; - Poor into flat cooking sheet or something similar to cool" />
  <row Id="23384" PostHistoryTypeId="1" PostId="11385" RevisionGUID="fe7de7d7-fc22-4bbf-bcbc-38b65d38cb21" CreationDate="2011-01-23T17:13:57.443" UserId="1467" Text="Salted butter in toffee" />
  <row Id="23385" PostHistoryTypeId="3" PostId="11385" RevisionGUID="fe7de7d7-fc22-4bbf-bcbc-38b65d38cb21" CreationDate="2011-01-23T17:13:57.443" UserId="1467" Text="&lt;salted-butter&gt;" />
  <row Id="23386" PostHistoryTypeId="2" PostId="11386" RevisionGUID="826ff4d4-0422-4f14-8619-e570c61058f5" CreationDate="2011-01-23T17:36:55.383" UserId="67" Text="I would agree with bikeboy389 on it being a technique issues -- but one thing that hasn't been mentioned is that it's important not to pack them too tightly when roasting.&#xD;&#xA;&#xD;&#xA;As with [making home fries][1], you want the potatoes to be in a single layer, with space in between them so any moisture given off has space to evaporating without steaming the potatoes.&#xD;&#xA;&#xD;&#xA;I don't know that the fat selection matters that much, so long as you don't choose something with such a low smokepoint that you end up smoking yourself out of the kitchen.  (for crispiness, at least; for flavor, yes, it matters)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6667/the-secret-to-hash-browns-home-fries-breakfast-potatoes" />
  <row Id="23387" PostHistoryTypeId="2" PostId="11387" RevisionGUID="ba06add1-b6fa-4e96-ad29-08196e6c4efc" CreationDate="2011-01-23T17:58:22.567" UserId="2047" Text="Besides the obvious - your toffee will have more salt in it? Salted butter also contains more water than unsalted butter, and varies more on both salt and moisture content on a brand-by-brand basis than unsalted butter. A higher percent of water means less fat, so after the water cooks out, your ratio of fat to sugar will be off somewhat." />
  <row Id="23388" PostHistoryTypeId="2" PostId="11388" RevisionGUID="8a8611c4-bcd4-4bd1-8f2b-ec98132117ce" CreationDate="2011-01-23T18:06:11.227" UserId="67" Text="You might try welding gloves or fireplace gloves.  (fireplace gloves tend to be longer, and might go up to your elbow).&#xD;&#xA;&#xD;&#xA;They're typically made of suede, with an insulated lining.  I use them instead of pot holders, but they also come in handy when I'm doing large amounts of grilling (once a year, for our departmental picnic, cooking for a couple hundred people).&#xD;&#xA;&#xD;&#xA;The fireplace gloves also come in handy when camping, as you can reach in to move logs if you're quick about it.  The only issue is that too long of exposure to hot, dry heat will cause them to harden up and lose their insulating properties.  I have to get a new pair every few years or so because of the way I use them.&#xD;&#xA;&#xD;&#xA;I also have some really heavy duty rubber gloves that I got more as a joke -- I'm not sure if they're for haz-mat purposes, or what, but they come in handy for when I have to deal with hot but wet things.  I've also used them when dealing with cleaning out the fridge at work that had gotten pretty scary (it was near a conference room, and people using the conference room would leave stuff in there and forget about it).  I've seen similar gloves, maybe not quite as thick, though, at a restaurant supply store near heavy rubber aprons for the people doing the washing up.&#xD;&#xA;&#xD;&#xA;And, if those still don't fit your preferences, you can find silicone potholders ... they've got good grip, and you should be able to roll it into a cone around your piping bag. " />
  <row Id="23389" PostHistoryTypeId="2" PostId="11389" RevisionGUID="30255d27-381a-494d-aae2-91b4037ff311" CreationDate="2011-01-23T18:44:15.237" UserId="4015" Text="The technique I've always used for roasting potatoes is:&#xD;&#xA;&#xD;&#xA;- Preheat the oven to 200'C/395'F/Gas Mark 6&#xD;&#xA;- Add quite a thick layer of your choice of oil (we use Extra Virgin Olive Oil) to a deep roasting tin/tray. Enough oil so that you can use the oil to baste the potatoes. &#xD;&#xA;- Add the tray to the preheated oven. &#xD;&#xA;- Parboil the potatoes for about 8/10 minutes in a saucepan of water&#xD;&#xA;- Drain them off completely&#xD;&#xA;- Put the lid back on the saucepan and shake the potatoes about little bit to rough them up&#xD;&#xA;- Then add salt and shake a little more&#xD;&#xA;- Take the roasting tray out of the oven and add the potatoes to the oil, which will be smoking hot by now. The potatoes will sizzle when you add them to the oil. &#xD;&#xA;- Roasting them for 1 hour until golden brown and crispy. &#xD;&#xA;&#xD;&#xA;I've heard that Goose Fat is very good for roasting potatoes, but I've always used Olive Oil and they always come out brilliantly. " />
  <row Id="23390" PostHistoryTypeId="2" PostId="11390" RevisionGUID="169bf0b2-512b-42e5-84b3-d1817417892b" CreationDate="2011-01-23T18:58:07.763" UserId="4440" Text="In the long run, is it better to regularly use a knife honer instead of a knife sharpner once in a while to keep the edge sharp?" />
  <row Id="23391" PostHistoryTypeId="1" PostId="11390" RevisionGUID="169bf0b2-512b-42e5-84b3-d1817417892b" CreationDate="2011-01-23T18:58:07.763" UserId="4440" Text="Will using a knife sharpner reduce the life of my knife?" />
  <row Id="23392" PostHistoryTypeId="3" PostId="11390" RevisionGUID="169bf0b2-512b-42e5-84b3-d1817417892b" CreationDate="2011-01-23T18:58:07.763" UserId="4440" Text="&lt;equipment&gt;&lt;knives&gt;&lt;maintenance&gt;&lt;sharpening&gt;" />
  <row Id="23393" PostHistoryTypeId="5" PostId="11390" RevisionGUID="29c698c9-2ecd-4b0b-bf37-fd9eb1743935" CreationDate="2011-01-23T19:17:48.933" UserId="41" Comment="added 1 characters in body; edited title" Text="In the long run, is it better to regularly use a knife honer instead of a knife sharpener once in a while to keep the edge sharp?" />
  <row Id="23394" PostHistoryTypeId="4" PostId="11390" RevisionGUID="29c698c9-2ecd-4b0b-bf37-fd9eb1743935" CreationDate="2011-01-23T19:17:48.933" UserId="41" Comment="added 1 characters in body; edited title" Text="Will using a knife sharpener reduce the lifetime of my knife?" />
  <row Id="23395" PostHistoryTypeId="2" PostId="11391" RevisionGUID="55cb9dfc-f017-437b-90a0-48469f97420e" CreationDate="2011-01-23T19:25:14.827" UserId="4442" Text="You should use both. Knives have a very thin ragged edge (the burr) that is too small to see, which gets pushed over from use, and which makes the knife seem dull. A honing steel straightens this burr out. I use a honing steel before I cook every day.&#xD;&#xA;&#xD;&#xA;Over time, the burr wears down, or can no longer be straightened. At this point, you will need to use the sharpener, which actually removes metal from the blade. One metaphor would be that if your knife was carpet, honing is like vacuuming, and sharpening is like steam cleaning." />
  <row Id="23396" PostHistoryTypeId="2" PostId="11392" RevisionGUID="5659379e-6bfc-474f-accb-23040d288f8c" CreationDate="2011-01-23T19:49:39.867" UserId="4443" Text="When making Pasta with my new pasta maker I had the following Steps:&#xD;&#xA;&#xD;&#xA;1. Make sheets from the dough using the roller part of the Pasta Maker&#xD;&#xA;2. Let these sheets dry to a certain extent&#xD;&#xA;3. Put the pasta sheets through the spaghetti or linguine cutters&#xD;&#xA;&#xD;&#xA;It seemed if it wasn't try enough the pieces would stick together to much and if it was too dry it would break up a little and be a little hard to get started in the cutter.&#xD;&#xA;&#xD;&#xA;What qualities do you look for in the pasta sheets to tell when it is the ideal dryness to pass through the cutter?" />
  <row Id="23397" PostHistoryTypeId="1" PostId="11392" RevisionGUID="5659379e-6bfc-474f-accb-23040d288f8c" CreationDate="2011-01-23T19:49:39.867" UserId="4443" Text="How do you Tell if Home Made Pasta is Dry Enough to put through the Cutter?" />
  <row Id="23398" PostHistoryTypeId="3" PostId="11392" RevisionGUID="5659379e-6bfc-474f-accb-23040d288f8c" CreationDate="2011-01-23T19:49:39.867" UserId="4443" Text="&lt;pasta&gt;" />
  <row Id="23399" PostHistoryTypeId="2" PostId="11393" RevisionGUID="fc99fbc5-b703-4a8e-88dd-0a7381bedef8" CreationDate="2011-01-23T20:22:22.727" UserId="1393" Text="The real answer is that you learn by feel. So what you do is, start feeding it and if it is a little sticky, dust some flour on it. Conversely, if it is too dry and starts to crack, spritz it with a little bit of water from a spray bottle. Soon you will learn when to make these adjustments." />
  <row Id="23400" PostHistoryTypeId="2" PostId="11394" RevisionGUID="6a737f09-defc-46ce-aa5d-cd9cfb8c4a38" CreationDate="2011-01-23T20:33:51.480" UserId="4442" Text=" I think it is rare that the pasta would be too dry to cut. If it is hard to get started, rub just a little bit of water on the end of the sheet. Once it gets going, you should be OK. A more likely problem is that it would stick together after cutting. If you are making several flat sheets, you can dust them with flour so they won't stick to whatever surface you are setting them on. Similarly, once the pasta is cut, you can toss it with a little bit of flour if it seems sticky. Finally, small batches make everything easier to control. " />
  <row Id="23401" PostHistoryTypeId="2" PostId="11395" RevisionGUID="c8d449ae-6b15-46e5-8f29-c10d1559a4ec" CreationDate="2011-01-23T20:48:46.330" UserId="4436" Text="I would like to buy a juicer for making fruit juice, including orange juice.&#xD;&#xA;&#xD;&#xA;But the juicers that I've seen fall into one of two categories:&#xD;&#xA;&#xD;&#xA; 1. Work for all fruits, but you have to peel oranges.&#xD;&#xA; 2. Work only for oranges without peeling (just juice half an orange at a time).&#xD;&#xA;&#xD;&#xA;Is there any combined juicer for these two functions?&#xD;&#xA;&#xD;&#xA;Ideal other features are easy to wash (dishwasher), gets a good amount of juice out of each fruit and long product lifetime.&#xD;&#xA;&#xD;&#xA;*(Backup info on question: [Can I ask a recommendation question?][1])*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/questions/977/can-i-ask-a-recommendation-question/" />
  <row Id="23402" PostHistoryTypeId="1" PostId="11395" RevisionGUID="c8d449ae-6b15-46e5-8f29-c10d1559a4ec" CreationDate="2011-01-23T20:48:46.330" UserId="4436" Text="What's an easy to use juicer that juices oranges as well as other fruit?" />
  <row Id="23403" PostHistoryTypeId="3" PostId="11395" RevisionGUID="c8d449ae-6b15-46e5-8f29-c10d1559a4ec" CreationDate="2011-01-23T20:48:46.330" UserId="4436" Text="&lt;fruit&gt;&lt;oranges&gt;&lt;juicing&gt;" />
  <row Id="23404" PostHistoryTypeId="2" PostId="11396" RevisionGUID="e132dfd7-10bc-4d41-b069-53ada95c1fd1" CreationDate="2011-01-23T21:57:45.057" UserId="4442" Text="I like the OXO good grips citrus juicer. It has a reamer for fruit the size of orange which flips over for smaller fruit such as lemons. I think it beats a wooden hand reamer because it holds the juice and filters out seeds. No peeling is necessary. It's manual, but I think that is easy." />
  <row Id="23405" PostHistoryTypeId="6" PostId="11395" RevisionGUID="50ebfe37-f559-4f66-ac90-4b613ad98f38" CreationDate="2011-01-23T22:14:44.740" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;fruit&gt;&lt;oranges&gt;&lt;juicing&gt;" />
  <row Id="23406" PostHistoryTypeId="5" PostId="1126" RevisionGUID="c3f20f2d-d47f-4368-9962-c186c49886ad" CreationDate="2011-01-23T22:17:45.033" UserId="41" Comment="added 1 characters in body" Text="In general, it is a good idea to go light on spices when trying a new recipe, if you're not intimately familiar with the flavor and spice combinations in question.  It's a great deal easier to add spice later than it is to mask it once you've added too much.&#xD;&#xA;&#xD;&#xA;Assuming you are reading this because you *didn't* do that, and have now ended up with a sauce that's far too spicy, then read on.&#xD;&#xA;&#xD;&#xA;The pertinent question here is **where is the spiciness coming from?**  There are actually several kinds of compounds that can produce that general aroma and/or sensation.  In most dishes they'll tend to fall loosely into one or more of the following:&#xD;&#xA;&#xD;&#xA;  * **[Piperine][1]**, which is the active alkaloid in **black pepper**.  This has poor solubility in water, however, it has better solubility in **alcohol**.  If you can incorporate wine or better yet, brandy or vodka or some other strong alcohol, this can go a long way toward reducing the heat from pepper.&#xD;&#xA;&#xD;&#xA;  * **[Capsaicin][2]**, the heat-producing compound in most types of **hot peppers**, is the highest on the [Scoville Scale][3]; extremely piquant and can produce a &quot;burning&quot; sensation in very small quantities.  It is also poorly soluble in water, but is far more soluble in **fat**, especially oils.  Adding some olive oil or a good quantity of butter to your recipe is a good bet for reducing capsaicin/capsicum heat.&#xD;&#xA;&#xD;&#xA;  * **Garlic, onion**, and other members of the **[Allium][4]** family put out a volatile sulfur compound called **[Allicin][5].**  Although this is not &quot;spicy&quot; in the same sense as pepper, many people perceive it as such.  Like piperine, it is more soluble in **alcohol** than in water.  **However**, and here's the catch: That allicin breaks down into various [polysulfides][6] when cooked, and those polysulfides are **fat soluble**.  So if you're trying to mask a strong garlic or onion flavour, it's best if you can add alcohol *and* fat to cover all your bases.&#xD;&#xA;&#xD;&#xA;  * If you've added too much **Ginger** - another ingredient often perceived as spicy - then you're dealing with **[Gingerols][7]** and **[Shoagols][8]**, the latter of which pack a much bigger punch.  One of the things you can actually do with ginger is **[cook the spice off][9]** which converts those into much milder [Zingerone][9].  In other words, add some water to the sauce and then boil it to reduce the sauce again - you'll lose some flavour but in the process you'll break down the ginger spice.&#xD;&#xA;&#xD;&#xA;  Alternatively (for ginger), all of the above compounds are **alkali soluble**, so if you add a buffering agent - say, [Trisodium citrate][10] (additive E331), it will improve the solubility a great deal.  If, like most people, you don't happen to keep food additives in your kitchen, you can try using something like baking soda, but too much of that will completely ruin the taste, so be careful.  In fact, don't add too much of *any* buffer because the acidity of most sauces is an integral part of their flavor.&#xD;&#xA;&#xD;&#xA;I think that about covers it for common &quot;spicy stuff&quot; that goes in sauces.  If you want to fix a dish that's too spicy, you need to know where the spice is coming from and choose what's most appropriate for that particular sauce.&#xD;&#xA;&#xD;&#xA;You can also try to *mask* or *balance* the spice with something sweet, for example roasted vegetables or plain old sugar.  That will not eliminate the heat at all, but does seem to make it more tolerable for many.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Piperine&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Capsaicin&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Scoville_scale&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Allium&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Allicin&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Polysulfide&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Gingerol&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Shogaol&#xD;&#xA;  [9]: http://cooking.stackexchange.com/q/10080/41&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Trisodium_citrate" />
  <row Id="23408" PostHistoryTypeId="2" PostId="11397" RevisionGUID="437fbfed-8407-4269-b1be-999d2987d37e" CreationDate="2011-01-23T23:26:19.857" UserId="41" Text="I'm going to post a very general answer to this, since the question is rather vague about the application.&#xD;&#xA;&#xD;&#xA;Since this was originally tagged [tag:molecular-gastronomy] it seems reasonable to assume that this has to do with the use of some hydrocolloid for either a foam or gel.  Unfortunately, it doesn't specify *which one*, and that's important information because they all have different pH ranges for hydration and gelling.&#xD;&#xA;&#xD;&#xA;The following table of the most common pH ranges is taken from the [Hydrocolloid Recipe Collection][1]:&#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;Substance              | pH Range&#xD;&#xA;-----------------------+-----------&#xD;&#xA;Agar                   | 2.5-10&#xD;&#xA;Carrageenan            | 4-10&#xD;&#xA;Gelatin                | 4-10&#xD;&#xA;Gellan (Low Acyl)      | 4-10&#xD;&#xA;Gellan (High Acyl)     | 3-10&#xD;&#xA;Guar Gum               | 4-10&#xD;&#xA;Methylcellulose        | 2-13&#xD;&#xA;Pectin (Low Methoxyl)  | 2.5-5.5&#xD;&#xA;Pectin (High Methoxyl) | 2.5-4&#xD;&#xA;Sodium Alginate        | 2.8-10&#xD;&#xA;Xanthan Gum            | 1-13&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;Looking up a bunch of different results for port wine, the pH seems to commonly be anywhere between 3.2 and 3.8, although every wine is different and the exact pH is going to depend on the exact wine (not just the source, but the individual bottle).  The only way to know for sure is to use a [pH Meter][2] or some other type of pH tester.&#xD;&#xA;&#xD;&#xA;If your liquid is outside the range for whichever agent you're using, then you need to use a buffer.  If it's inside the range, you don't.  Keep in mind that if you're at the extreme end of any of the ranges then you may need to use more colloid than usual.  It's not necessary to be in the exact center but I believe it is best to be 1 pH unit or more above the minimum (or below the maximum in the case of an alkaline solution) for best results.  Otherwise you might have to experiment with the exact quantities.  (Note that it's possible that the HRC ranges above *already* include safety margins; I haven't done in-depth experiments so I can't be certain.)&#xD;&#xA;&#xD;&#xA;Generally speaking, for many hydrocolloids the answer is yes, you will need a buffer for something as acidic as wine, assuming you're not diluting it with anything else.  But don't estimate when you can measure; when making foams or fluid gels you need to be reasonably precise.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/PH_meter" />
  <row Id="23409" PostHistoryTypeId="2" PostId="11398" RevisionGUID="5dcf750c-c1e8-4770-8a21-372927dc1393" CreationDate="2011-01-24T00:13:51.163" UserId="1859" Text="For a while now I have been trying to reduce my intake of fried food, or food otherwise cooked with oil. However I still make a lot of things with onions, and I end up sautéeing them with vegetable oil. If I use a non-stick pan, can I sautée onions without oil? What are some techniques to cook onions without oil? " />
  <row Id="23410" PostHistoryTypeId="1" PostId="11398" RevisionGUID="5dcf750c-c1e8-4770-8a21-372927dc1393" CreationDate="2011-01-24T00:13:51.163" UserId="1859" Text="Cooking up onions, without oil" />
  <row Id="23411" PostHistoryTypeId="3" PostId="11398" RevisionGUID="5dcf750c-c1e8-4770-8a21-372927dc1393" CreationDate="2011-01-24T00:13:51.163" UserId="1859" Text="&lt;frying&gt;&lt;oil&gt;&lt;onions&gt;" />
  <row Id="23412" PostHistoryTypeId="6" PostId="11398" RevisionGUID="1377e644-400b-4e6a-8c9d-b2206552ac12" CreationDate="2011-01-24T00:15:16.560" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;oil&gt;&lt;onions&gt;&lt;low-fat&gt;" />
  <row Id="23413" PostHistoryTypeId="2" PostId="11399" RevisionGUID="03a4db16-e2cb-468c-8fc0-7be73af23cc1" CreationDate="2011-01-24T00:15:43.827" UserId="4391" Text="So I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients:&#xD;&#xA;&#xD;&#xA;Oats mix (the ones that are already a mix)&#xD;&#xA;wheat germ&#xD;&#xA;a bit of chocolate whey protein (the kind bodybuilders use)&#xD;&#xA;unsalted whole peanuts&#xD;&#xA;&#xD;&#xA;So I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours.&#xD;&#xA;&#xD;&#xA;The taste turns out ok (it seems to have lost some sweetness from dehydration??) but it's not crunchy enough.&#xD;&#xA;&#xD;&#xA;Would leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?" />
  <row Id="23414" PostHistoryTypeId="1" PostId="11399" RevisionGUID="03a4db16-e2cb-468c-8fc0-7be73af23cc1" CreationDate="2011-01-24T00:15:43.827" UserId="4391" Text="How to make muesli/granola bars crunchier?" />
  <row Id="23415" PostHistoryTypeId="3" PostId="11399" RevisionGUID="03a4db16-e2cb-468c-8fc0-7be73af23cc1" CreationDate="2011-01-24T00:15:43.827" UserId="4391" Text="&lt;oven&gt;&lt;granola&gt;" />
  <row Id="23416" PostHistoryTypeId="2" PostId="11400" RevisionGUID="0703dec1-f774-4abf-b09e-e4c0d779d706" CreationDate="2011-01-24T00:39:45.083" UserId="4138" Text="Aaronut's &lt;a href=&quot;http://cooking.stackexchange.com/questions/11354/why-sweat-but-not-brown/11355#11355&quot;&gt;answer&lt;/a&gt; to a &lt;a href=&quot;http://cooking.stackexchange.com/questions/11354/why-sweat-but-not-brown&quot;&gt;related question&lt;/a&gt; outlined the differences between non-oil methods of cooking onions (such as steaming or sweating). The taste will be different because different chemical reactions are occurring.&#xD;&#xA;&#xD;&#xA;If you want to sauté onions without a lot of oil, try oil sprayers (Pam, or hand-pump sprayers loaded with your favourite oil). This will minimise the amount of oil you use. Using less oil means you have to move them around more often to prevent burning. (If you fry onions by themselves, they will probably just dehydrate and burn.)" />
  <row Id="23417" PostHistoryTypeId="2" PostId="11401" RevisionGUID="0c08e764-7382-42be-99dd-1519d13ea0f8" CreationDate="2011-01-24T00:41:58.050" UserId="1859" Text="I have used Pam with great success, but I'd like to build my own oil sprayer so that I can control what kinds of oil I want to use. I also do a lot of break baking and the ability to build a water sprayer will also be helpful. How have you built your own homemade oil sprayer?" />
  <row Id="23418" PostHistoryTypeId="1" PostId="11401" RevisionGUID="0c08e764-7382-42be-99dd-1519d13ea0f8" CreationDate="2011-01-24T00:41:58.050" UserId="1859" Text="Constructing your own oil/water sprayer" />
  <row Id="23419" PostHistoryTypeId="3" PostId="11401" RevisionGUID="0c08e764-7382-42be-99dd-1519d13ea0f8" CreationDate="2011-01-24T00:41:58.050" UserId="1859" Text="&lt;oil&gt;" />
  <row Id="23420" PostHistoryTypeId="2" PostId="11402" RevisionGUID="f6f9153c-9296-4da3-a051-fafbd3a4aa9c" CreationDate="2011-01-24T00:44:54.570" UserId="123" Text="There are plenty of ways to cook onions without oil. It sounds like you're trying to mimic the effects of a sauté without actually using any oil though. Cooking onions in a non stick pan without oil would probably be more akin to grilling." />
  <row Id="23421" PostHistoryTypeId="5" PostId="570" RevisionGUID="d1aab0ec-a7df-4380-8214-2b8bc20828bb" CreationDate="2011-01-24T01:48:14.530" UserId="123" Comment="added 248 characters in body" Text="The tearing of the eyes is a result of enzymes that form a sulpherous gas when the onion is cut (concentrated inside the inner core or bulb of the onion) being released into the surrounding air. &#xD;&#xA;&#xD;&#xA;You have a few options to avoid this - one would be to not cut through the center of the onion but to extract the &quot;core&quot;. This is kind of a pain and means you are discarding a decent chunk of onion, so I don't like it too much. &#xD;&#xA;&#xD;&#xA;Another option is to use a fan to blow the gases away from you. A small fan next to you blowing horizontally should do the trick.&#xD;&#xA;&#xD;&#xA;You could also wear goggles, although you'd have to leave them on for a while until the gas dissipates from the area.&#xD;&#xA;&#xD;&#xA;Another technique is to cut a lemon in half and rub the fresh lemon against both sides of the blade. You'll have to keep &quot;refreshing&quot; the juice coat and your onions will have some lemon juice on them, so this is somewhat limited by that factor." />
  <row Id="23422" PostHistoryTypeId="2" PostId="11403" RevisionGUID="b083a12a-5c1e-430b-af8c-0eaeab0b2da7" CreationDate="2011-01-24T02:12:00.253" UserId="2047" Text="You don't need to build one, exactly. You can buy an oil sprayer that you can load with whatever oil you want to use. I've used this one with much success: http://www.amazon.com/Misto-M100S-Gourmet-Brushed-Aluminum/dp/B00004SPZV/" />
  <row Id="23423" PostHistoryTypeId="2" PostId="11404" RevisionGUID="d3c3fd52-9171-4d1b-ba7c-969875f38fc0" CreationDate="2011-01-24T02:12:45.837" UserId="67" Text="As someone who's currently trying to construct a sprayer for a sort of performance art thing, my recommendation is -- don't bother.&#xD;&#xA;&#xD;&#xA;There are plenty of pump sprayers available at kitchen stores that you can fill and use.&#xD;&#xA;&#xD;&#xA;There are two basic styles -- the ones where you [squeeze a trigger and stuff shoots out with each squeeze like some cleaning products][1], and the ones that you [pump up first and then press the button to release like an aerosol can][2].&#xD;&#xA;&#xD;&#xA;I like the trigger ones for water (for keeping near the grill to deal with flareups).  I like the aerosol-like ones for oils, as I get a finer spray for popcorn, and I can still lay down a decent coating in a pan for cooking.&#xD;&#xA;&#xD;&#xA;I *do not* like the [stainless steel][3] [aerosol sprayers][4] -- you want a clear one, so you can see how much oil there is in the container, and you don't overfill, as you need to leave quite a bit of space for the pressurized air.&#xD;&#xA;&#xD;&#xA;You should also look for ones where the tube goes deep into the container -- if it stops 1&quot; from the bottom, that means you can't use it when the oil or liquid is low, and you have to refill it more often.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;I should also note that Pam and other spray oils have an additive in them that makes it so they won't bead up after you spray it, which means it'll coat things better ... misting it with oil works pretty well, but it'll start beading up if you leave it after doing it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Tolco-Bottle-Frosted-Assorted-Colors/dp/B000H88PCU/&#xD;&#xA;  [2]: http://www.amazon.com/Maftfer-Bourgeat-Matfer-Oil-Sprayer/dp/B0048PTGLW/&#xD;&#xA;  [3]: http://www.amazon.com/Misto-M100S-Gourmet-Brushed-Aluminum/dp/B00004SPZV&#xD;&#xA;  [4]: http://www.amazon.com/gp/product/B00009V4CA/" />
  <row Id="23424" PostHistoryTypeId="2" PostId="11405" RevisionGUID="18182910-817e-4d5c-bf4b-4cffb3c1d0fa" CreationDate="2011-01-24T02:52:09.283" UserId="3479" Text="The problem you are presenting is that &quot;all fruit&quot; that can be juiced covers a lot of ground.  Nearly all fruit has some parts that need to be discarded, but it varies by fruit.  As you noted, for oranges (and grapefruit, and lemons, and tangerines) it is the peel.  For apples and pears, it is the peel and the core.  For apricots and peaches, the pit. And there are some basic differences in juices.  Do you want pulp, or do you not want pulp?&#xD;&#xA;&#xD;&#xA;Assuming that the &quot;all fruit&quot; is more important than the &quot;not peeling&quot; I'm going to recommend either a Vitamix (or other hard-core blender style) if you are OK with pulp, and the spin extraction style if you do not want pulp.&#xD;&#xA;&#xD;&#xA;I have had a Vitamix for years and years (good durability) and you can clean them by half filling the container with water and a bit of soap and just run it (easy to clean).  You need to do the basic peeling of citrus, although it is fine to leave some of the pith, and you only remove the seeds/core of the apple or the pit of the peach.  The skin just becomes part of the juice.  The juice is closer to a nectar in thickness and is thick, rich and delicious.  But it is pulpy.  I consider that a good thing, but you may not.&#xD;&#xA;&#xD;&#xA;The juice extractor requires the same first steps as the Vitamix (although some will allow you to leave the apple core and seeds) but uses a grinder and then centrifuge method to force the juice through a sieve and into the waiting receptacle.  You get a pretty clear juice, but are left with a heck of a clean-up, and a bunch of pulp to compost or feed to your chickens." />
  <row Id="23425" PostHistoryTypeId="2" PostId="11406" RevisionGUID="eee9e2b1-d683-4668-bc0c-e8545f820860" CreationDate="2011-01-24T02:58:52.407" UserId="3479" Text="If you have oven safe noodle bowls (ceramic, not plastic) then line them, as you describe with the foil, but do not remove them from the bowls.  Bake your pie in the lined bowls, then remove the finished pies, with their aluminum &quot;pan&quot; intact.&#xD;&#xA;Or just make pasties...no pan required." />
  <row Id="23427" PostHistoryTypeId="25" PostId="11398" RevisionGUID="43b904d8-6f38-44e9-be64-80a401d58b5f" CreationDate="2011-01-24T04:55:45.133" Comment="http://twitter.com/#!/StackCooking/status/29401946376900609" />
  <row Id="23428" PostHistoryTypeId="2" PostId="11408" RevisionGUID="b14f4462-13bf-4df2-bff3-f6049ab0596d" CreationDate="2011-01-24T07:09:51.577" UserId="4438" Text="I was doing some research into juice production, some of the companies have suppliers who make the juice concentrates and these are used to make juice..What exactly do these concentrates contain apart as preservatives,what are the methods of transportation ? etc..What additional stuff and artificial stuff do juice companies add. Any insights?" />
  <row Id="23429" PostHistoryTypeId="1" PostId="11408" RevisionGUID="b14f4462-13bf-4df2-bff3-f6049ab0596d" CreationDate="2011-01-24T07:09:51.577" UserId="4438" Text="Juice Concentrate Manufacturing and Process?" />
  <row Id="23430" PostHistoryTypeId="3" PostId="11408" RevisionGUID="b14f4462-13bf-4df2-bff3-f6049ab0596d" CreationDate="2011-01-24T07:09:51.577" UserId="4438" Text="&lt;juice&gt;" />
  <row Id="23431" PostHistoryTypeId="5" PostId="11395" RevisionGUID="f4daf92b-9b11-46de-bd1b-1fdd9bc544fa" CreationDate="2011-01-24T07:44:47.280" UserId="4436" Comment="electric requirement" Text="I would like to buy a juicer for making fruit juice, including orange juice.&#xD;&#xA;&#xD;&#xA;But the juicers that I've seen fall into one of two categories:&#xD;&#xA;&#xD;&#xA; 1. Work for all fruits, but you have to peel oranges.&#xD;&#xA; 2. Work only for oranges without peeling (just juice half an orange at a time).&#xD;&#xA; 3. Ideally the juicer should be electric rather than manual (easier) *(new requirement)*&#xD;&#xA;&#xD;&#xA;Is there any combined juicer for these two functions?&#xD;&#xA;&#xD;&#xA;Ideal other features are easy to wash (dishwasher), gets a good amount of juice out of each fruit and long product lifetime.&#xD;&#xA;&#xD;&#xA;*(Backup info on question: [Can I ask a recommendation question?][1])*&#xD;&#xA;&#xD;&#xA;**Update:** thank you for the answers so far. Based on that, I've added the **electric** requirement.&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/questions/977/can-i-ask-a-recommendation-question/" />
  <row Id="23432" PostHistoryTypeId="25" PostId="11408" RevisionGUID="0dc33119-e79e-4561-8441-2dc0a0aba8c9" CreationDate="2011-01-24T07:55:44.557" Comment="http://twitter.com/#!/StackCooking/status/29447243253678080" />
  <row Id="23433" PostHistoryTypeId="2" PostId="11409" RevisionGUID="a8e0c1f6-16ad-4354-b8e3-3ec59d0de0a1" CreationDate="2011-01-24T09:05:40.060" UserId="2939" Text="Use a very small amount of stock to soften the onions (although as per Aaronut's linked answer above, you'll get a different taste).  &#xD;&#xA;&#xD;&#xA;Alternatively, if the rest of your recipe includes any meat, fry the onions when you brown the meat to take advantage of the oils which are already going to be present in your dish.   " />
  <row Id="23434" PostHistoryTypeId="2" PostId="11410" RevisionGUID="cc8e8897-b3ce-4062-87d9-c176898766b6" CreationDate="2011-01-24T09:05:57.143" UserId="4194" Text="I would use the oven. The dehydrator will obviously remove water, but it won't toast the granola like an oven would.&#xD;&#xA;&#xD;&#xA;You could always try super-dehydrating half a batch and ovening another." />
  <row Id="23435" PostHistoryTypeId="2" PostId="11411" RevisionGUID="f8595199-2e3d-4e09-b474-1413abdde7dc" CreationDate="2011-01-24T09:19:47.380" UserId="4449" Text="For years I've been chopping up Chorizo and cooking it, with no other preparation. I've recently been told that I've been doing it wrong and should peel the Chorizo first. It's pain to peel, and I've not noticed any difference.&#xD;&#xA;&#xD;&#xA;What is the skin of a Chorizo sausage made of, and should it be removed before cooking or not?" />
  <row Id="23436" PostHistoryTypeId="1" PostId="11411" RevisionGUID="f8595199-2e3d-4e09-b474-1413abdde7dc" CreationDate="2011-01-24T09:19:47.380" UserId="4449" Text="Should Chorizo Be Peeled Before Cooking?" />
  <row Id="23437" PostHistoryTypeId="3" PostId="11411" RevisionGUID="f8595199-2e3d-4e09-b474-1413abdde7dc" CreationDate="2011-01-24T09:19:47.380" UserId="4449" Text="&lt;chorizo&gt;" />
  <row Id="23438" PostHistoryTypeId="2" PostId="11412" RevisionGUID="511b8f42-9940-4eb5-bdf1-a876d6dbbe57" CreationDate="2011-01-24T10:18:28.797" UserId="4194" Text="It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin. If you are using the cured, ready to eat chorizo you should take the skin off as it will be very tough." />
  <row Id="23439" PostHistoryTypeId="5" PostId="11412" RevisionGUID="a79b913d-cf21-4b88-8716-1935be2b636e" CreationDate="2011-01-24T10:36:36.020" UserId="4194" Comment="added 36 characters in body; added 46 characters in body" Text="It depends on what chorizo you're using. If you're using soft (i.e. uncooked) chorizo then no, you don't need to remove the skin, because it should cook with the sausage. If you are using the cured, ready to eat chorizo you should take the skin off as it will be tough.&#xD;&#xA;&#xD;&#xA;This may well vary by brand, incidentally." />
  <row Id="23440" PostHistoryTypeId="25" PostId="11411" RevisionGUID="1d71a4b7-b6df-48c8-9f2b-26ad3075d02e" CreationDate="2011-01-24T10:55:44.863" Comment="http://twitter.com/#!/StackCooking/status/29492542760296448" />
  <row Id="23441" PostHistoryTypeId="2" PostId="11413" RevisionGUID="a4ff8189-800a-470a-a795-3ac81b6f7aef" CreationDate="2011-01-24T11:54:50.443" UserDisplayName="user4450" Text="I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave &amp; maple syrup) are out. I've heard of granulated dextrose but can't find it. I'd like to use Glucose Syrup instead of sugar but need to know how to alter the recipe to compensate for using a syrup instead of granulated sugar. " />
  <row Id="23442" PostHistoryTypeId="1" PostId="11413" RevisionGUID="a4ff8189-800a-470a-a795-3ac81b6f7aef" CreationDate="2011-01-24T11:54:50.443" UserDisplayName="user4450" Text="Can I substitute Glucose Syrup for Sugar in cake recipes?" />
  <row Id="23443" PostHistoryTypeId="3" PostId="11413" RevisionGUID="a4ff8189-800a-470a-a795-3ac81b6f7aef" CreationDate="2011-01-24T11:54:50.443" UserDisplayName="user4450" Text="&lt;substitutions&gt;&lt;sugar&gt;&lt;syrup&gt;" />
  <row Id="23444" PostHistoryTypeId="2" PostId="11414" RevisionGUID="6697b893-438c-47c6-9e8e-4619a4811412" CreationDate="2011-01-24T12:34:26.947" UserId="4194" Text="You would A) need to use more syrup than the recipe calls for sugar as it's not as sweet and B) reduce the amount of liquid from other sources (milk, oil etc). It will probably vary from recipe to recipe - a bit of experimentation is needed I would think." />
  <row Id="23445" PostHistoryTypeId="2" PostId="11415" RevisionGUID="3373a4e6-f25f-4c0d-8efd-27d44072356e" CreationDate="2011-01-24T14:37:04.770" UserId="41" Text="I would not recommend attempting to cook onions on the stove top without oil.&#xD;&#xA;&#xD;&#xA;Another answer suggests that it's a bit like grilling; in theory, it is, but a traditional outdoor grill has a minimal contact surface.  That minimizes sticking and makes it fairly difficult to burn food by contact alone.  Using a dry fry pan for onions is more akin to [searing][1], except that you generally only sear meat or fish.  If you try with an onion, you are likely going to burn it before you ever get to the sweated/caramelized consistency you want.&#xD;&#xA;&#xD;&#xA;You really have two options here.  The first, and the one I highly recommend, is **dry roasting** in the oven.  Cooking an onion involves the [Maillard reaction][2] and the dry, radiant heat of an oven is great for promoting it.  Simply toss the onion on a baking sheet and roast it **inside the skin** for about 20 minutes at 450° F / 230° C.  It will peel easily and you'll have a nice, soft, roasted onion.  Don't overdo it or it will burn - the skin will help prevent this but keep an eye on it!&#xD;&#xA;&#xD;&#xA;Your other option is to **simmer** or **steam** it, which will soften them substantially and cook *some* of the volatiles out (make it less pungent) but won't brown them because the Maillard reaction requires high temperatures and the boiling point of water is too low.  Simmering should be obvious, just toss it in some water or stock.  For steaming, either use a steamer basket or just put a small amount of liquid in a pan, heat it up to a simmer, place the onion in and cover it until cooked to your desired consistency.&#xD;&#xA;&#xD;&#xA;Those are pretty much your only options.  If you want to use a frying pan and expect to get them browned, then you'd better use at least a little bit of oil, even if it's just a quick blast of cooking spray.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="23446" PostHistoryTypeId="5" PostId="11415" RevisionGUID="fc4df538-0a4f-45b0-b284-f629332104af" CreationDate="2011-01-24T14:42:49.847" UserId="41" Comment="added 302 characters in body" Text="I would not recommend attempting to cook onions on the stove top without oil.&#xD;&#xA;&#xD;&#xA;Another answer suggests that it's a bit like grilling; in theory, it is, but a traditional outdoor grill has a minimal contact surface.  That minimizes sticking and makes it fairly difficult to burn food by contact alone.  Using a dry fry pan for onions is more akin to [searing][1], except that you generally only sear meat or fish.  If you try with an onion, you are likely going to burn it before you ever get to the sweated/caramelized consistency you want.&#xD;&#xA;&#xD;&#xA;You really have two options here.  The first, and the one I highly recommend, is **dry roasting** in the oven.  Cooking an onion involves the [Maillard reaction][2] and the dry, radiant heat of an oven is great for promoting it.  Simply toss the onion on a baking sheet and roast it **inside the skin** for about 20 minutes at 450° F / 230° C.  It will peel easily and you'll have a nice, soft, roasted onion.  Don't overdo it or it will burn - the skin will help prevent this but keep an eye on it!&#xD;&#xA;&#xD;&#xA;Your other option is to **simmer** or **steam** it, which will soften them substantially and cook *some* of the volatiles out (make it less pungent) but won't brown them because the Maillard reaction requires high temperatures and the boiling point of water is too low.  Simmering should be obvious, just toss it in some water or stock.  For steaming, either use a steamer basket or just put a small amount of liquid in a pan, heat it up to a simmer, place the onion in and cover it until cooked to your desired consistency.&#xD;&#xA;&#xD;&#xA;Those are pretty much your only fat-free options.  If you want to use a frying pan and expect to get them browned, then you'd better use at least a little bit of oil.  If you're concerned about trans, saturated or polyunsaturated fats, use olive oil.  If you're on an ultra-low-fat diet, use a blast of cooking spray. If you're avoiding &quot;fried&quot; foods out of an assumption that even a tiny amount of oil is unhealthy, I suggest consulting a dietician (if you haven't already) to validate that assumption first.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Searing&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="23447" PostHistoryTypeId="5" PostId="11399" RevisionGUID="3813df31-8271-4c91-a264-4fe0065b84a9" CreationDate="2011-01-24T14:46:24.757" UserId="41" Comment="added 10 characters in body; edited tags" Text="I made a simple muesli bar yesterday, and being lazy, I just left it in the dehydrator for some 3-4 good hours or so. The mix is composed of the following ingredients:&#xD;&#xA;&#xD;&#xA;  * Oats mix (the ones that are already a mix)&#xD;&#xA;  * Wheat germ&#xD;&#xA;  * A bit of chocolate whey protein (the kind bodybuilders use)&#xD;&#xA;  * Unsalted whole peanuts&#xD;&#xA;&#xD;&#xA;I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours.&#xD;&#xA;&#xD;&#xA;The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough.&#xD;&#xA;&#xD;&#xA;Would leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?" />
  <row Id="23448" PostHistoryTypeId="6" PostId="11399" RevisionGUID="3813df31-8271-4c91-a264-4fe0065b84a9" CreationDate="2011-01-24T14:46:24.757" UserId="41" Comment="added 10 characters in body; edited tags" Text="&lt;oven&gt;&lt;oats&gt;&lt;granola&gt;" />
  <row Id="23449" PostHistoryTypeId="2" PostId="11416" RevisionGUID="8d6a8afe-8775-40fa-9d09-1c4b226823e0" CreationDate="2011-01-24T15:26:15.963" UserId="2832" Text="Strictly from a food safety perspective, 7 hours at 100C will very probably get you to where you want to be.&#xD;&#xA;&#xD;&#xA;HOWEVER... if that is your target, you will be left with a tough hunk of meat with lots of fat and connective tissue, and I'm almost certain you will not be happy with the result.  To achieve tenderness, you need to go pretty far past the safety recommendation.&#xD;&#xA;&#xD;&#xA;For slicing, you'll most likely need to hit around 77C (170F) internal, give or take a couple of degrees.  For pulling, your internal will probably have to get upwards of 90.5C internal (195F), or even higher -- again give or take a couple of degrees.&#xD;&#xA;&#xD;&#xA;To get there, I don't know if 100C is going to cut it, especially in 7 hours.  I did some pulled pork yesterday out of a Boston butt (part of a whole shoulder), and it cooked 8-9 hours at 122C(250F).&#xD;&#xA;&#xD;&#xA;If I were to offer some advice, I'd say crank up your cooking temperature by about 25-30%.  Also, use the thermometer as a general guideline for when to start checking for doneness, not as an absolute measure.  Once you come within a few degrees of your target, use your eyes as well as the feel of the meat to determine whether you're ready or not.&#xD;&#xA;&#xD;&#xA;Check out some barbecue forums for better, more detailed advice.  Even if you're roasting your meat in the oven, the same concepts still apply (sans the smoking aspect).  I recommend:&#xD;&#xA;&#xD;&#xA; - [The Virtual Weber Bulletin Board][1]&#xD;&#xA; - [BBQ Brethren][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tvwbb.com&#xD;&#xA;  [2]: http://bbq-brethren.com" />
  <row Id="23450" PostHistoryTypeId="2" PostId="11417" RevisionGUID="b79d4fb7-8bab-439b-a09c-a46c048bf219" CreationDate="2011-01-24T15:29:19.673" UserId="4214" Text="For browned onions, I'd suggest cooking in a pan or a griddle with just the bare minimum of oil -- enough to stop it sticking.&#xD;&#xA;&#xD;&#xA;To cook onions without browning, blitzing them in the microwave works well." />
  <row Id="23451" PostHistoryTypeId="2" PostId="11418" RevisionGUID="6b2b8826-fc80-4d44-8ef0-f4b9c3dad5e3" CreationDate="2011-01-24T15:32:42.523" UserId="4214" Text="Certainly, no chorizo skin is going to poison you. On that basis, if you're happy with your results, then carry on.&#xD;&#xA;&#xD;&#xA;I have used chorizo where the papery skin peels off quite easily -- but I have never seen a need to remove it." />
  <row Id="23452" PostHistoryTypeId="2" PostId="11419" RevisionGUID="91bfe777-2d5e-4da0-8614-b07bc12fc4cd" CreationDate="2011-01-24T15:38:44.933" UserId="4214" Text="My mother suffers terribly when chopping onions. Her solution is to chop them outdoors. It happens that there's a waist-height coal scuttle a couple of paces from the kitchen door, so she does it on that." />
  <row Id="23453" PostHistoryTypeId="2" PostId="11420" RevisionGUID="88b5b71f-75e7-4e0d-951a-9a76098ab277" CreationDate="2011-01-24T15:53:14.353" UserId="4214" Text="I use what is sold in the UK as &quot;vegetable oil&quot;, which I believe is primarily rapeseed oil. This has a very neutral flavour, low water content, and can get very hot without smoking or boiling.&#xD;&#xA;&#xD;&#xA;For crispness:&#xD;&#xA;&#xD;&#xA; - heat the oil on its own in the oven&#xD;&#xA; - use floury potatoes&#xD;&#xA; - peel, and cut such that there are lots of pointy wedge shapes&#xD;&#xA; - parboil for 10 minutes, drain and shake about to scuff up the surface&#xD;&#xA; - place in the oil, and spoon hot oil on top too&#xD;&#xA; - roast until crispy&#xD;&#xA;&#xD;&#xA;This works for parsnips too; you can do parsnips and potatoes in the same pan." />
  <row Id="23454" PostHistoryTypeId="2" PostId="11421" RevisionGUID="0ceb93e0-9b0a-4906-a38c-d252faeb0dca" CreationDate="2011-01-24T15:54:17.070" UserId="218" Text="You can still add rice, just wrap it in some cheesecloth first, so it doesn't get mixed with your sugar." />
  <row Id="23455" PostHistoryTypeId="2" PostId="11422" RevisionGUID="ec024a18-d22a-4cab-9a60-22e2199dfece" CreationDate="2011-01-24T16:03:59.200" UserId="41" Text="Unfortunately, the simple answer you are looking for does not exist.  There are *books* written about this subject, for example, the [Handbook of Fruits and Fruit Processing][1] or [Processing Fruits: Science &amp; Technology][2].  Where I live, there are [entire academic programs][3] dedicated to commercial food processing, and fruit processing is no small part of that.&#xD;&#xA;&#xD;&#xA;It's a little like asking how a car is made.  There are different classes, different engines, different companies, different features... there's no single answer.  Likewise, if you're processing fruit juice, there are different classifications (juice, nectar, or &quot;drink&quot;), different fruits with different properties, seasonal variations, pulp or no pulp, different degrees of sweetening and concentration and the incorporation of other additives, and so on.  It's a veritable jungle of proprietary processes, patents, and trade secrets.&#xD;&#xA;&#xD;&#xA;Let's take oranges and citruses as an example.  A little digging around on Google Books through the Handbook indicates that they have to go through all of these processes:&#xD;&#xA;&#xD;&#xA;  * **Washing**.  Food processing plants don't just rinse the fruits in a little water like you or I would juicing an orange at home; they need to wash them with detergent and scrubbers to prevent any contamination.  Of course, it goes without saying that this is only possible with the thick insulating peels of citrus fruits.&#xD;&#xA;&#xD;&#xA;  * **Extraction**.  In order to concentrate the juice, they have to get it out of the fruit first.  There all sorts of machines and patents dedicated to maximizing the yield from every single piece of fruit.  Of course in some cases they also have to de-seed, or preserve the pulp, or both.&#xD;&#xA;&#xD;&#xA;  * **Blending** accounts for seasonal changes in the appearance and flavour of seasonal fruits.  Many if not most plants will retain and freeze some amount of juice or concentrate from earlier seasons and mix it with late-season or off-season juices to get more consistent output.&#xD;&#xA;&#xD;&#xA;  * **De-oiling**.  Yes, citrus peels have oil.  From what I understand, removing it involves either a centrifuge or a hermetic separator (also common in dairy products).&#xD;&#xA;&#xD;&#xA;  * **De-aeration** removes oxygen (air), which improves both the total output and the shelf life.  Notice how homemade orange juice is often kind of frothy and bubbly but store-bought juice isn't?  That's why.&#xD;&#xA;&#xD;&#xA;  * **Pasteurization** is a whole area of study in and of itself, and needless to say almost *every* commercial food needs to be pasteurized before going out the door.  This can do all sorts of interesting things to the flavour and nutrition of the juice - some good, some bad, depending entirely on the method of pasteurization.&#xD;&#xA;&#xD;&#xA;  * **Debittering** seems to be done in several different ways, and understand that this is **not** sweetening.  It refers to the actual *removal* of bitter compounds (such as limonin) via various chemical, physical, and even biological processes.&#xD;&#xA;&#xD;&#xA;  * **Acid Reduction** requires the pulp to be separated first and (sometimes) re-incorporated later, so that the pure juice can be treated to remove some of the citric acid.  Again, this is *not* the *addition* of a buffer, it is the *removal* of the acid ions.&#xD;&#xA;&#xD;&#xA;  * **Cloud stabilization** I can barely even understand myself, except to say that the opaqueness (or &quot;cloudiness&quot;) of orange juice is due to specific kinds of particles and that the process of stabilizing them prevents the juice from turning clear and usually seems to involve pectin (a naturally-occurring gelling agent found in many fruits).  I guess consumers would think they were getting ripped off if their orange juice was clear.&#xD;&#xA;&#xD;&#xA;  * **Evaporators** do exactly what the name implies, evaporate water out of the juice, which is where the *concentration* actually comes from.  Again, industrial evaporators are far more complex than the basic principle of simply applying heat, and I'm not going to try to get into that here.&#xD;&#xA;&#xD;&#xA;  * **Essence recovery** deals with the part that's actually evaporated, which is more than just pure water.  Processing plants have ways to separate at least some of the characteristic orange aroma from the water vapour and later re-incorporate it back into the concentrate.&#xD;&#xA;&#xD;&#xA;  * Finally the concentrate has to go through **freezing** and **storage** and you can rest assured that they don't just throw it in a freezer.  The book above makes reference to a &quot;slush freezer&quot; which is similar in principle to the ones you see at the 7-11 but obviously much larger.&#xD;&#xA;&#xD;&#xA;Every single one of these steps varies from producer to producer, plant to plant, juice to juice.  Sometimes steps can be omitted, sometimes new ones are added.  To know exactly what a particular company does with a particular concentrate, you'd have to ask them or visit their plant.&#xD;&#xA;&#xD;&#xA;The one assumption you *have* made - that concentrate contains preservatives - is actually wrong.  In fact, kind of the whole point of concentration (aside from making it easier to trade in high volumes) is that it doesn't *need* preservatives like fresh juice does.  Many if not most &quot;from concentrate&quot; drinks will even say &quot;no preservatives&quot; on the label.&#xD;&#xA;&#xD;&#xA;If I were to try to sum this up as best I can into a bite-size answer, it would probably be this:&#xD;&#xA;&#xD;&#xA;**Very little is actually *added* to juice concentrate.  The concentration process is mostly about the *removal* of undesirable substances.**&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Handbook-Fruits-Fruit-Processing-Y-H/dp/0813819814/ref=sr_1_1?ie=UTF8&amp;qid=1295881009&amp;sr=8-1&#xD;&#xA;  [2]: http://www.amazon.com/Processing-Fruits-Science-Technology-Second/dp/084931478X/ref=sr_1_9?ie=UTF8&amp;qid=1295881381&amp;sr=8-9&#xD;&#xA;  [3]: http://ifpt.ca/" />
  <row Id="23456" PostHistoryTypeId="2" PostId="11423" RevisionGUID="9e402d8c-2e6d-490d-9df4-a18e73388d94" CreationDate="2011-01-24T16:32:11.920" UserId="4458" Text="I will start by saying that the term &quot;Feta&quot; can only be used for a certain kind of cheese produced in the greek mainland or the island of Lesvos. Feta is a white cheese produced from a mixture of goats' and sheeps' milk (30% and 70% respectively) and then cured in brine for at least two months. There are lots of other things that have to hold true for a cheese to be considered &quot;Feta&quot; and to be able to have this name legally.&#xD;&#xA;&#xD;&#xA;It is true though that because of the different diets of the animals in different parts of Greece, they can vary a lot in how they taste or on their texture (softer or more firm.) In addition the duration of maturing can make a huge difference in how they taste.&#xD;&#xA;&#xD;&#xA;In the European Union the only cheese that can be legally called Feta is:&#xD;&#xA;1) Greek&#xD;&#xA;2) Adhere to the rules I stated at the begining.&#xD;&#xA;&#xD;&#xA;That doesn't mean that there aren't other excellent white cheeses (made from goat, sheep pr even cows' milk.) But they cannot be called &quot;Feta&quot;" />
  <row Id="23457" PostHistoryTypeId="2" PostId="11424" RevisionGUID="5cef944b-c953-4c8b-b6bb-a1f905f94cde" CreationDate="2011-01-24T16:34:24.323" UserId="1675" Text="At the grocery store they were selling meyer lemons in mesh bags, they all seemed to be much softer than an ordinary lemon. Are meyer lemons supposed to be a very soft fruit? just touching them lightly was like I was squeezing a rubber ball, I can't even think of another fruit that would have that much give. " />
  <row Id="23458" PostHistoryTypeId="1" PostId="11424" RevisionGUID="5cef944b-c953-4c8b-b6bb-a1f905f94cde" CreationDate="2011-01-24T16:34:24.323" UserId="1675" Text="Are ripe meyer lemons supposed to be soft?" />
  <row Id="23459" PostHistoryTypeId="3" PostId="11424" RevisionGUID="5cef944b-c953-4c8b-b6bb-a1f905f94cde" CreationDate="2011-01-24T16:34:24.323" UserId="1675" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;citrus&gt;&lt;ingredient-selection&gt;" />
  <row Id="23460" PostHistoryTypeId="2" PostId="11425" RevisionGUID="bbe0e889-df5b-48fd-b6c6-9d4939031238" CreationDate="2011-01-24T16:38:44.380" UserId="1393" Text="They should be quite a bit softer than a standard Eureka lemon, because the skin is much thinner. That said, it shouldn't be like a gentle squeeze causes your finger to sink in 1/2 an inch. If that happens, I think you've found a batch that are too old and have started to get mushy or lose moisture. Keep looking for good ones - Meyer lemons are terrifically fragrant, floral and mild." />
  <row Id="23461" PostHistoryTypeId="6" PostId="11424" RevisionGUID="7c64aa92-3825-4dd1-acf2-16803f3e0a43" CreationDate="2011-01-24T16:49:12.793" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;lemon&gt;&lt;citrus&gt;&lt;ingredient-selection&gt;" />
  <row Id="23462" PostHistoryTypeId="25" PostId="11424" RevisionGUID="bfb57e6a-79d4-452b-845d-3dba2ebb9a83" CreationDate="2011-01-24T16:55:44.770" Comment="http://twitter.com/#!/StackCooking/status/29583139194015744" />
  <row Id="23463" PostHistoryTypeId="2" PostId="11426" RevisionGUID="bef3d8ba-52e1-4cb1-8f12-58776edc6797" CreationDate="2011-01-24T18:54:44.893" UserId="4414" Text="The cured chorizo available at my local grocery store actually has a plastic skin so obviously that must be removed in order to make it edible.  It also has metal clips holding the ends closed, so it's pretty clear that you're not supposed to eat it.&#xD;&#xA;&#xD;&#xA;So, if you do choose to eat the skin, make sure it's not plastic.  Again, it should be pretty obvious." />
  <row Id="23464" PostHistoryTypeId="2" PostId="11427" RevisionGUID="5fd121ac-ea40-40d9-9e93-5344c18c0485" CreationDate="2011-01-24T19:00:59.860" UserId="2939" Text="Is there a Fructose Malabsorption support group near you, or that you could email?  They may have some good resources on this which you could use to start your experiments.  Good luck!   " />
  <row Id="23465" PostHistoryTypeId="25" PostId="11390" RevisionGUID="ac5aafc3-87e5-4459-87a7-0136cb2bc955" CreationDate="2011-01-24T19:55:45.403" Comment="http://twitter.com/#!/StackCooking/status/29628439585624064" />
  <row Id="23466" PostHistoryTypeId="2" PostId="11428" RevisionGUID="ad4921c7-37fe-483a-a1a3-6e8ce6bebd94" CreationDate="2011-01-24T19:58:30.300" UserId="20" Text="I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach  for those interested).&#xD;&#xA;&#xD;&#xA;Now I'm onto the meat. Its a pork,beef,veal mixture.&#xD;&#xA;&#xD;&#xA;My question is do I cook the mixture before stuffing into the ravioli? If I do cook it, I'm worried the fat in the meat will make it so the everything won't stick together and therefore harder to stuff.&#xD;&#xA;&#xD;&#xA;On the other hand If I don't cook the meat, I'm worried the ravioli's will have to cook too long for the filling to be cooked and the pasta will be way overcooked.&#xD;&#xA;&#xD;&#xA;Which is the proper way?" />
  <row Id="23467" PostHistoryTypeId="1" PostId="11428" RevisionGUID="ad4921c7-37fe-483a-a1a3-6e8ce6bebd94" CreationDate="2011-01-24T19:58:30.300" UserId="20" Text="do you cook meat filling before being stuffed into ravioli?" />
  <row Id="23468" PostHistoryTypeId="3" PostId="11428" RevisionGUID="ad4921c7-37fe-483a-a1a3-6e8ce6bebd94" CreationDate="2011-01-24T19:58:30.300" UserId="20" Text="&lt;meat&gt;&lt;pasta&gt;&lt;ravioli&gt;" />
  <row Id="23469" PostHistoryTypeId="2" PostId="11429" RevisionGUID="e78f4efe-6d52-4a04-a7c1-d1e3b4aec742" CreationDate="2011-01-24T20:04:47.223" UserId="1816" Text="Yes, cook the meat before stuffing into the ravioli.  If you are worried about your mixture being too fatty (which I didn't experience with a non-traditional beef and bacon ravioli), make sure to drain the meat well after cooking, perhaps patting it with clean paper towels to remove excess grease." />
  <row Id="23478" PostHistoryTypeId="5" PostId="11428" RevisionGUID="3800f8bd-9af9-45f2-bb63-d6dde71cfbc2" CreationDate="2011-01-24T20:49:01.660" UserId="41" Comment="added 18 characters in body; edited title" Text="I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach  for those interested).&#xD;&#xA;&#xD;&#xA;Now I'm onto the meat. Its a pork, beef, and veal mixture.&#xD;&#xA;&#xD;&#xA;My question is, do I need to cook the mixture before stuffing into the ravioli? If I do cook it, I'm worried the fat in the meat will make it so that everything won't stick together and therefore be harder to stuff.&#xD;&#xA;&#xD;&#xA;On the other hand If I don't cook the meat, I'm worried the raviolis will have to cook too long for the filling to be cooked and the pasta will be way overcooked.&#xD;&#xA;&#xD;&#xA;Which is the proper way?" />
  <row Id="23479" PostHistoryTypeId="4" PostId="11428" RevisionGUID="3800f8bd-9af9-45f2-bb63-d6dde71cfbc2" CreationDate="2011-01-24T20:49:01.660" UserId="41" Comment="added 18 characters in body; edited title" Text="Do I need to cook the meat filling before stuffing ravioli?" />
  <row Id="23480" PostHistoryTypeId="2" PostId="11433" RevisionGUID="77cbcc8b-8d36-479c-af89-dc5132490f81" CreationDate="2011-01-24T20:58:10.467" UserId="438" Text="So I just roasted a whole chicken and finished carving/cleaning the carcass today.  I discovered a great deal of congealed red matter surrounding many of the joints and bones.  Looks like congealed blood.  Normally, I wouldn't worry about it, except that there's a lot more of it than there usually is.  And it's a brighter red, as opposed to the dark reddish brown I'm used to.  Should I be worried?  Did I undercook the chicken?  Was this chicken just not as well drained as ones I've gotten previously?" />
  <row Id="23481" PostHistoryTypeId="1" PostId="11433" RevisionGUID="77cbcc8b-8d36-479c-af89-dc5132490f81" CreationDate="2011-01-24T20:58:10.467" UserId="438" Text="Cooked whole chicken has congealed blood around joints and bones, should I worry?" />
  <row Id="23482" PostHistoryTypeId="3" PostId="11433" RevisionGUID="77cbcc8b-8d36-479c-af89-dc5132490f81" CreationDate="2011-01-24T20:58:10.467" UserId="438" Text="&lt;food-safety&gt;" />
  <row Id="23483" PostHistoryTypeId="2" PostId="11434" RevisionGUID="12c2e047-77e3-4e4a-9c44-cecf4de3564e" CreationDate="2011-01-24T21:01:01.667" UserId="4239" Text="Yes cook it before hand - and then I believe you're going to want to cook those ravioli until they float (showing that they are done)&#xD;&#xA;&#xD;&#xA;If you don't cook the filling, by the time that it's good to go the pasta will be way over-cooked and not that tasty." />
  <row Id="23484" PostHistoryTypeId="6" PostId="11433" RevisionGUID="c264c122-88a2-4e21-9fa4-3e44b18e72e5" CreationDate="2011-01-24T21:01:48.253" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="23485" PostHistoryTypeId="2" PostId="11435" RevisionGUID="eb2198d5-d398-4514-b2fc-d0cef92f471e" CreationDate="2011-01-24T21:07:42.130" UserId="4471" Text="In an of itself, brighter blood doesn't mean anything, so I wouldn't worry about it, unless you also noticed any of the following:&#xD;&#xA;&#xD;&#xA;1. Was the meat pink? Undercooked chicken has a distinct color, very different from cooked.&#xD;&#xA;2. Was the texture off? Undercooked chicken has a distinctive texture, completely different from cooked chicken&#xD;&#xA;3. Were the juices bloody when you pierced the meat? Clear juices indicate the meat is properly cooked&#xD;&#xA;4. Was the temperature too low?" />
  <row Id="23486" PostHistoryTypeId="2" PostId="11436" RevisionGUID="073ea521-9ae9-4cac-8d39-49024bc35f6a" CreationDate="2011-01-24T21:10:13.730" UserId="41" Text="This exact thing happened to me about a month ago - roast whole chicken, bright red leaky blood around the bones and joints.&#xD;&#xA;&#xD;&#xA;I looked it up back then.  I didn't find a truly *authoritative* source like the USDA, but I did find several instances of people saying that this happened even with highly *overcooked* chicken.  I also found several links similar to this one:&#xD;&#xA;&#xD;&#xA;[Bloody Chicken][1]&#xD;&#xA;&#xD;&#xA;The author (a Ph.D according to that page) did a number of experiments where he cooked a chicken and checked the internal temperature everywhere, ensuring that it was in fact pasteurized and thus free of any bacteria, and parts of it were still bloody on the inside.&#xD;&#xA;&#xD;&#xA;According to him (and a few other sources I found), it's because the chickens are very young and their bones have not hardened properly; when you cook them, the marrow seeps out and ends up looking as you describe.&#xD;&#xA;&#xD;&#xA;If you're using a meat thermometer to test the chicken for doneness, and you are certain that it got hot enough, then don't worry about the blood.  It's not appetizing, but it's not harmful either.&#xD;&#xA;&#xD;&#xA;FWIW, I ate the chicken when it happened to me, and did not get the slightest bit sick.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hi-tm.com/Documents/Bloody-chik.html" />
  <row Id="23492" PostHistoryTypeId="25" PostId="11433" RevisionGUID="e0fe8fdc-4d0c-4b44-ac1d-36b17f36ecd4" CreationDate="2011-01-24T22:55:46.530" Comment="http://twitter.com/#!/StackCooking/status/29673743374618624" />
  <row Id="23493" PostHistoryTypeId="2" PostId="11438" RevisionGUID="74507f18-f934-429b-835f-719d35ab32e0" CreationDate="2011-01-25T00:03:20.173" UserId="1662" Text="There is a wide variety of suggestions about how to thaw frozen flour tortillas.  What works best?" />
  <row Id="23494" PostHistoryTypeId="1" PostId="11438" RevisionGUID="74507f18-f934-429b-835f-719d35ab32e0" CreationDate="2011-01-25T00:03:20.173" UserId="1662" Text="How do I defrost frozen flour tortillas?" />
  <row Id="23495" PostHistoryTypeId="3" PostId="11438" RevisionGUID="74507f18-f934-429b-835f-719d35ab32e0" CreationDate="2011-01-25T00:03:20.173" UserId="1662" Text="&lt;defrosting&gt;&lt;tortilla&gt;&lt;flour-tortilla&gt;" />
  <row Id="23496" PostHistoryTypeId="2" PostId="11439" RevisionGUID="03678364-0266-40d3-aa19-f0092fc5fdc8" CreationDate="2011-01-25T00:25:33.690" UserId="1393" Text="The microwave is good for this sort of thing. Just wrap them in a towel to hold in steam and go for a couple minutes until they are soft. Or if you aren't too worried about plastic toxicity, you can put a few holes in the bag they came in and do it right in that." />
  <row Id="23497" PostHistoryTypeId="25" PostId="11428" RevisionGUID="862e9245-a3c8-4490-be31-e9a9c3a8b9c3" CreationDate="2011-01-25T01:55:46.733" Comment="http://twitter.com/#!/StackCooking/status/29719043023839232" />
  <row Id="23498" PostHistoryTypeId="2" PostId="11440" RevisionGUID="19662fe0-cac3-4bf2-a38c-bd3b2033270c" CreationDate="2011-01-25T02:44:05.307" UserId="3479" Text="If you are freezing the tortillas yourself and don't mind putting in a little extra work in the beginning to get more convenience later, I would separate the tortillas with waxed paper (actually I use the paper sheets that are waxed on one side, intended for bakeries).  What this buys you is the ability to pull out one or two tortillas as you need them.  &#xD;&#xA;&#xD;&#xA;They will defrost just fine in the pan that you are going to warm/brown them in anyway.&#xD;&#xA;&#xD;&#xA;If you customarily run through a dozen tortillas, then you probably don't want to bother.  But if that is the case then you probably aren't freezing your tortillas in the first place." />
  <row Id="23499" PostHistoryTypeId="5" PostId="11406" RevisionGUID="bcfee693-7803-4c01-822e-50ef5c4f976e" CreationDate="2011-01-25T03:02:14.310" UserId="3479" Comment="added 921 characters in body" Text="If you have oven safe noodle bowls (ceramic, not plastic) then line them, as you describe with the foil, but do not remove them from the bowls.  Bake your pie in the lined bowls, then remove the finished pies, with their aluminum &quot;pan&quot; intact.&#xD;&#xA;Or just make pasties...no pan required.&#xD;&#xA;&#xD;&#xA;As you indicate you don't have oven safe bowls and it must be a pie, I decided to experiment, using the double foil idea.  I have heavy duty foil.  I used a double layer and lined a noodle bowl making sure that there was plenty of foil out past the edge.  I then pressed another noodle bowl on top of the two sheets of foil to make sure all is acting as a unit.  While the top bowl is still in place, crumple up the excess foil, making a rim.  This is what will give you the strength you need.  I would then take the top bowl out, and line the now stable foil pie tin with your pie pastry.  Fill the pie and if there is a top crust, finish the pie.  You can now take the pie out of the noodle bowl and bake it as usual, although I would certainly do it on a baking sheet.&#xD;&#xA;&#xD;&#xA;The double foil is much stronger than you'd expect, but the stability comes from the rim you build with the excess foil hanging over the edge." />
  <row Id="23500" PostHistoryTypeId="2" PostId="11441" RevisionGUID="eda255c4-bb45-4ad9-9a36-26e999c918fc" CreationDate="2011-01-25T03:02:56.953" UserId="1575" Text="I love Montgomery Inn barbeque sauce for its tangy/vinager-y flavor, however it's often not in stock at the stores in my area. &#xD;&#xA;&#xD;&#xA;Does anyone know a recipe to get a sauce with similar flavor?" />
  <row Id="23501" PostHistoryTypeId="1" PostId="11441" RevisionGUID="eda255c4-bb45-4ad9-9a36-26e999c918fc" CreationDate="2011-01-25T03:02:56.953" UserId="1575" Text="Montgomery Inn &quot;Cincinnati style&quot; barbeque sauce recipe " />
  <row Id="23502" PostHistoryTypeId="3" PostId="11441" RevisionGUID="eda255c4-bb45-4ad9-9a36-26e999c918fc" CreationDate="2011-01-25T03:02:56.953" UserId="1575" Text="&lt;barbecue-sauce&gt;" />
  <row Id="23503" PostHistoryTypeId="5" PostId="11406" RevisionGUID="ac2d083c-d4f1-4f6a-8ea3-18eba5269dee" CreationDate="2011-01-25T03:25:47.190" UserId="3479" Comment="added 118 characters in body" Text="If you have oven safe noodle bowls (ceramic, not plastic) then line them, as you describe with the foil, but do not remove them from the bowls.  Bake your pie in the lined bowls, then remove the finished pies, with their aluminum &quot;pan&quot; intact.&#xD;&#xA;Or just make pasties...no pan required.&#xD;&#xA;&#xD;&#xA;As you indicate you don't have oven safe bowls and it must be a pie, I decided to experiment, using the double foil idea.  I have heavy duty foil.  I used a double layer and lined a noodle bowl making sure that there was plenty of foil out past the edge.  I then pressed another noodle bowl on top of the two sheets of foil to make sure all is acting as a unit.  While the top bowl is still in place, crumple up the excess foil, making a rim.  This is what will give you the strength you need.  I would then take the top bowl out, and line the now stable foil pie tin with your pie pastry.  Fill the pie and if there is a top crust, finish the pie.  You can now take the pie out of the noodle bowl and bake it as usual, although I would certainly do it on a baking sheet.&#xD;&#xA;&#xD;&#xA;The double foil is much stronger than you'd expect, but the stability comes from the rim you build with the excess foil hanging over the edge.&#xD;&#xA;&#xD;&#xA;Here's the finished bowl with the two molding bowls.&#xD;&#xA;![Tin Foil bowl][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ZtKzJ.jpg" />
  <row Id="23504" PostHistoryTypeId="2" PostId="11442" RevisionGUID="0db1a718-a2d5-4dac-838c-de1ee63406c5" CreationDate="2011-01-25T03:41:40.487" UserId="40" Text="So I have a nice 14 inch or so nonstick pan, which I always run through the dishwasher, and it's always fine. There's nothing unusual about the pan. But tonight, I needed it for dinner and the dishwasher was just finishing its run (the heated drying cycle ran too.) I took the pan out, dumped out the remaining water, and put it on the stove. About a minute later, I started hearing &quot;*shhhkk!*&quot; noises, looked over, and saw the nonstick coating blistering along the rim. Since this has never happened before, I only had one hypothesis - that despite the pan appearing dry, the heat and pressure of the dishwasher had gotten tiny water droplets underneath the nonstick coating which caused the blistering when they heated into steam.&#xD;&#xA;&#xD;&#xA;1. Is my hypothesis correct? Is this what caused it?&#xD;&#xA;2. Is there anything I can do to prevent this, other than waiting a few hours before using the pan?" />
  <row Id="23505" PostHistoryTypeId="1" PostId="11442" RevisionGUID="0db1a718-a2d5-4dac-838c-de1ee63406c5" CreationDate="2011-01-25T03:41:40.487" UserId="40" Text="Nonstick pans blistering after dishwasher?" />
  <row Id="23506" PostHistoryTypeId="3" PostId="11442" RevisionGUID="0db1a718-a2d5-4dac-838c-de1ee63406c5" CreationDate="2011-01-25T03:41:40.487" UserId="40" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;non-stick&gt;" />
  <row Id="23507" PostHistoryTypeId="2" PostId="11443" RevisionGUID="5b250db1-cf7d-4f70-be68-9f1bbcef4082" CreationDate="2011-01-25T04:02:13.713" UserId="4481" Text="I am looking for a book with easy-to-make, easy-to-follow vegan recipes. &#xD;&#xA;&#xD;&#xA;It does not have to be completely vegan, if there are few vegetarian recipes it's fine, however most of them would be vegan." />
  <row Id="23508" PostHistoryTypeId="1" PostId="11443" RevisionGUID="5b250db1-cf7d-4f70-be68-9f1bbcef4082" CreationDate="2011-01-25T04:02:13.713" UserId="4481" Text="Quick vegan recipes cookbook" />
  <row Id="23509" PostHistoryTypeId="3" PostId="11443" RevisionGUID="5b250db1-cf7d-4f70-be68-9f1bbcef4082" CreationDate="2011-01-25T04:02:13.713" UserId="4481" Text="&lt;recipe&gt;&lt;cookbook&gt;&lt;vegan&gt;" />
  <row Id="23510" PostHistoryTypeId="2" PostId="11444" RevisionGUID="319ae84a-12d7-44c4-ada6-5409d886f679" CreationDate="2011-01-25T04:31:44.697" UserId="4306" Text="How old is the piece? Is the piece actually rated for the dishwasher? &#xD;&#xA;&#xD;&#xA;I don't know what the latest stuff is rated for, but I've always been under the impression that non-stick coatings are pretty fragile, and that while they are better today than ever before, I just assume that I'm not supposed to dishwasher them.&#xD;&#xA;&#xD;&#xA;Assuming that it is rated for the dishwasher, this seems odd, unless the pan was a bit old, and the coating had degraded somewhat, allowing it to fail in this way.&#xD;&#xA;&#xD;&#xA;I REALLY think you should contact the manufacturer about this - they should have some clue what happened, and should be able to give you hints on prevention." />
  <row Id="23511" PostHistoryTypeId="5" PostId="11442" RevisionGUID="aaf8d5d1-9909-49a6-82ec-198a32631ed9" CreationDate="2011-01-25T04:46:09.210" UserId="40" Comment="added 154 characters in body; added 84 characters in body" Text="So I have a nice 12 inch nonstick pan, which I always run through the dishwasher, and it's always fine. There's nothing unusual about the pan. But tonight, I needed it for dinner and the dishwasher was just finishing its run (the heated drying cycle ran too.) I took the pan out, dumped out the remaining water, and put it on the stove. About a minute later, I started hearing &quot;*shhhkk!*&quot; noises, looked over, and saw the nonstick coating blistering along the rim. Since this has never happened before, I only had one hypothesis - that despite the pan appearing dry, the heat and pressure of the dishwasher had gotten tiny water droplets underneath the nonstick coating which caused the blistering when they heated into steam.&#xD;&#xA;&#xD;&#xA;1. Is my hypothesis correct? Is this what caused it?&#xD;&#xA;2. Is there anything I can do to prevent this, other than waiting a few hours before using the pan?&#xD;&#xA;&#xD;&#xA;edit:&#xD;&#xA;&#xD;&#xA;The pan is a [Cuisinart 12&quot; Black Aluminum Non-Stick Skillet][1]. Looking at the reviews of the set, it seems I'm not the only one with this problem.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bedbathandbeyond.com/product.asp?order_num=-1&amp;SKU=14085700" />
  <row Id="23512" PostHistoryTypeId="25" PostId="11441" RevisionGUID="78999de4-4da7-42e1-8788-ebed2f3b6cfe" CreationDate="2011-01-25T04:55:46.743" Comment="http://twitter.com/#!/StackCooking/status/29764341691588608" />
  <row Id="23513" PostHistoryTypeId="2" PostId="11445" RevisionGUID="0e1adb6a-afb5-45df-b86c-d496daf10194" CreationDate="2011-01-25T05:00:52.240" UserId="2736" Text="I bought a fairly inexpensive (&lt;$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. &#xD;&#xA;&#xD;&#xA;I thought dough was too heavy for a hand mixer's tiny motor to knead, but if that's the case, why did it come with dough hooks?&#xD;&#xA;&#xD;&#xA;Can I use my hand mixer to knead dough?" />
  <row Id="23514" PostHistoryTypeId="1" PostId="11445" RevisionGUID="0e1adb6a-afb5-45df-b86c-d496daf10194" CreationDate="2011-01-25T05:00:52.240" UserId="2736" Text="My hand mixer came with dough hooks, can I knead dough with it?" />
  <row Id="23515" PostHistoryTypeId="3" PostId="11445" RevisionGUID="0e1adb6a-afb5-45df-b86c-d496daf10194" CreationDate="2011-01-25T05:00:52.240" UserId="2736" Text="&lt;breadmaking&gt;&lt;mixing&gt;&lt;kneading&gt;" />
  <row Id="23516" PostHistoryTypeId="2" PostId="11446" RevisionGUID="1ba1eadf-bb0b-40c6-94b0-be99a11b1524" CreationDate="2011-01-25T05:14:14.527" UserId="4483" Text="The bible of Veggie cooking (in North america at least) seems to be http://www.amazon.com/Vegetarian-Cooking-Everyone-Deborah-Madison/dp/0767927478/ref=sr_1_1?ie=UTF8&amp;qid=1295932401&amp;sr=8-1 " />
  <row Id="23517" PostHistoryTypeId="2" PostId="11447" RevisionGUID="943f18a0-9449-4a0c-a146-cdb72da75d7d" CreationDate="2011-01-25T05:24:05.847" UserId="4483" Text="Biological laundry detergent (just mix the powder into a paste) and leave somewhere warm for a day or so will remove anything organic  - this stuff is scary.&#xD;&#xA;&#xD;&#xA;If anything is left, scrub with a paste of bicarb and water " />
  <row Id="23518" PostHistoryTypeId="2" PostId="11448" RevisionGUID="ed9d3bd5-66a0-4823-a074-a5544e43f64b" CreationDate="2011-01-25T05:44:12.440" UserId="4289" Text="I've read plenty about how to restore and season cast iron, but I have no clue whether any of the old cast iron I've inherited could benefit from this.&#xD;&#xA;&#xD;&#xA;Is healthy cast iron black? or should it be somewhat metallic looking (ie. a bit silvery, like steel). Does the black color come from even one seasoning process, or will it develop over time?&#xD;&#xA;&#xD;&#xA;Is is smooth? or is it alright if there are some lumps in it's surface texture?&#xD;&#xA;&#xD;&#xA;and finally: after seasoning, is the surface supposed to have a slight oily appearance or should it be totally dry? and will healthy cast iron leave a residue on a rag if I wipe it? Some of mine do, and I'm not sure if that is good or bad." />
  <row Id="23519" PostHistoryTypeId="1" PostId="11448" RevisionGUID="ed9d3bd5-66a0-4823-a074-a5544e43f64b" CreationDate="2011-01-25T05:44:12.440" UserId="4289" Text="What does a healthy cast iron skillet look like?" />
  <row Id="23520" PostHistoryTypeId="3" PostId="11448" RevisionGUID="ed9d3bd5-66a0-4823-a074-a5544e43f64b" CreationDate="2011-01-25T05:44:12.440" UserId="4289" Text="&lt;equipment&gt;&lt;cast-iron&gt;&lt;maintenance&gt;" />
  <row Id="23521" PostHistoryTypeId="2" PostId="11449" RevisionGUID="faf04194-6ecd-4ab8-a55a-cc02d4f278f7" CreationDate="2011-01-25T05:54:26.380" UserId="4332" Text="I followed a strict vegan+fish diet for over 4 years.  Far and away the best vegan cook book I found was Vegan Planet (ISBN: 978-1558322110, Amazon: http://amzn.to/h2xiTY).  There are plenty of terrible to mediocre vegan/vegetarian cookbooks out there - I promise you this is not one of them.&#xD;&#xA;&#xD;&#xA;Another book I like (but not nearly as much as Vegan Planet) is just called &quot;Vegetarian - over 180 tempting recipes&quot;  Not sure where I picked it up from, but it can be found around (ISBN: 978-0752588292, Amazon: http://amzn.to/fpxCWD)" />
  <row Id="23522" PostHistoryTypeId="2" PostId="11450" RevisionGUID="19648e0e-eba8-4aaf-87f1-c6bddc9cf655" CreationDate="2011-01-25T06:43:59.573" UserId="1393" Text="Ideally it should be matte to just-slightly-shiny black and very smooth. &lt;a href=&quot;http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/&quot;&gt;This article&lt;/a&gt; has some terrific information on the ideal oil to use (flaxseed) and method for seasoning, with actual scientific grounding." />
  <row Id="23523" PostHistoryTypeId="2" PostId="11451" RevisionGUID="1f31a007-9763-4ace-8c80-725a7074c905" CreationDate="2011-01-25T07:44:46.033" UserId="4414" Text="If you do most of the kneading while the dough is very wet (like Jeff Varasano recommends for his pizza dough here http://www.varasanos.com/PizzaRecipe.htm), you should be able to do most of it with even a comparatively weak hand mixer and not have too much trouble holding it steady enough (see link - gluten IS working even though the dough is still only slightly more dry than a batter).&#xD;&#xA;&#xD;&#xA;That said, if you try to work with a drier dough, even if your motor can handle it (which it likely can't), it will probably be more difficult to hold the mixer than to just knead the dough by hand." />
  <row Id="23524" PostHistoryTypeId="25" PostId="11448" RevisionGUID="7e2474a0-eccf-4150-bcc0-b406a079e6a7" CreationDate="2011-01-25T07:55:46.977" Comment="http://twitter.com/#!/StackCooking/status/29809641290469376" />
  <row Id="23525" PostHistoryTypeId="25" PostId="11445" RevisionGUID="4a12d703-7bef-46cd-96e1-266e69c46ef8" CreationDate="2011-01-25T10:55:46.463" Comment="http://twitter.com/#!/StackCooking/status/29854937831702528" />
  <row Id="23526" PostHistoryTypeId="2" PostId="11452" RevisionGUID="0be70b41-cdfc-4a65-a900-c502e4b4884f" CreationDate="2011-01-25T13:50:12.440" UserId="3721" Text="I ruined a handmixer like that. I was kneading breaddough with it and indeed the engine couldn't cope and overheated/stressed out. I had to buy a new one. So be carefull.&#xD;&#xA;And indeed, it wasn't easy at all to hold the mixer or the bowl with the dough.." />
  <row Id="23527" PostHistoryTypeId="5" PostId="11445" RevisionGUID="166bb932-d097-43e0-9c62-e3a6ad819f2c" CreationDate="2011-01-25T13:54:38.117" UserId="2736" Comment="added 3 characters in body" Text="I bought a fairly inexpensive (&amp;lt;$50) hand mixer a while back, and when I was organizing the kitchen I came across a set of dough hook attachments for it. &#xD;&#xA;&#xD;&#xA;I thought dough was too heavy for a hand mixer's tiny motor to knead, but if that's the case, why did it come with dough hooks?&#xD;&#xA;&#xD;&#xA;Can I use my hand mixer to knead dough?" />
  <row Id="23528" PostHistoryTypeId="2" PostId="11453" RevisionGUID="b211b7ce-600c-401b-bc1e-c591993f5a36" CreationDate="2011-01-25T14:16:55.130" UserId="3852" Text="Many of my baking recipes call for room temp butter.  In general this just means butter soft enough to be creamed with sugar, but is this a specific temp range? My kitchen stays cold enough in winter that butter doesn't really soften (and hot enough in summer that it would be liquid), but I can keep a small section of it at a constent temp, but what should it be set for?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="23529" PostHistoryTypeId="1" PostId="11453" RevisionGUID="b211b7ce-600c-401b-bc1e-c591993f5a36" CreationDate="2011-01-25T14:16:55.130" UserId="3852" Text="What is room temp Butter" />
  <row Id="23530" PostHistoryTypeId="3" PostId="11453" RevisionGUID="b211b7ce-600c-401b-bc1e-c591993f5a36" CreationDate="2011-01-25T14:16:55.130" UserId="3852" Text="&lt;baking&gt;&lt;butter&gt;" />
  <row Id="23531" PostHistoryTypeId="2" PostId="11454" RevisionGUID="4a4849c6-36db-41ae-9929-ddb3a2af0f89" CreationDate="2011-01-25T14:45:07.803" UserId="835" Text="I would suggest approximately 21 degrees Celsius is a good start, or thereabouts.&#xD;&#xA;&#xD;&#xA;Too much colder and indeed the butter will be hard enough to not cream well.&#xD;&#xA;&#xD;&#xA;Warmer, within reason, should be fine, but yes - you don't want a puddle." />
  <row Id="23532" PostHistoryTypeId="2" PostId="11455" RevisionGUID="c7703b80-8c87-4f6b-b151-38ac1e5ffcc5" CreationDate="2011-01-25T14:45:36.167" UserId="3348" Text="In theory, you could expect that to mean between 64 and 80 degrees F, which is about the normal comfort range of people. So it's a pretty wide band--if you can get your temperature anywhere in there you should be fine. Of course the lower you go the firmer the butter, and vice-versa. In the winter there's not much you can do if your house is cold, but in the summer a butter bell will generally keep the butter from getting too soft, even if things are fairly warm." />
  <row Id="23533" PostHistoryTypeId="2" PostId="11456" RevisionGUID="f4d14c2e-504b-401f-b1ac-9f80aef675d8" CreationDate="2011-01-25T14:55:12.777" UserId="3853" Text="I, too, have the same problem - namely that in the winter we keep the house cool, and the butter is hard, etc..&#xD;&#xA;&#xD;&#xA;In restaurants, I will microwave butter to get it to 'room' temperature when needed, but you must do it in short bursts, or parts will melt. Micro for 10-20 sec., then pause a minute, then do it again. As with any softening technique, the critical thing is that you don't want it to liquify in most cases, as it will lose the emulsion properties that make butter so awesome." />
  <row Id="23534" PostHistoryTypeId="2" PostId="11457" RevisionGUID="50c06749-03b4-41e6-b43d-b9cd82a79bc1" CreationDate="2011-01-25T15:50:28.020" UserId="4026" Text="Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.&#xD;&#xA;&#xD;&#xA;I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.&#xD;&#xA;&#xD;&#xA;it is important to lower the heat at the lowest possible and keep the pot covered.&#xD;&#xA;For a piece of at least 400gr of meat you have to cook it for at least 4 ours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).&#xD;&#xA;&#xD;&#xA;To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).&#xD;&#xA;&#xD;&#xA;You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)" />
  <row Id="23535" PostHistoryTypeId="2" PostId="11458" RevisionGUID="e0cbaca0-dd2f-46f6-91cb-bdce8e4b7540" CreationDate="2011-01-25T16:03:15.337" UserDisplayName="user4493" Text="I had to research this myself as we have had a few hogs we butchered that were sour tasting. The information I got was that it needed to be bled very well and then pay attention to the fat on the piece of meat. If it is yellow or brown, it will most likely be sour meat." />
  <row Id="23536" PostHistoryTypeId="2" PostId="11459" RevisionGUID="d2692c88-62a0-44b6-a225-fdda01ca7adc" CreationDate="2011-01-25T16:13:22.907" UserDisplayName="user4494" Text="Stupid name but great book. Seriously, every recipe in it is fantastic and super easy. Its called &quot;Vegan Yum Yum&quot;. http://www.amazon.com/Vegan-Yum-Decadent-Animal-Free-Entertaining/dp/0757313809" />
  <row Id="23537" PostHistoryTypeId="2" PostId="11460" RevisionGUID="cdb353b9-98ed-4397-aa32-1ce4a879bc3b" CreationDate="2011-01-25T16:31:35.507" UserId="3853" Text="Michael's answer is fabulous, but one other note: as long as the seasoning works and achieves the desired effect, it is good seasoning. I have a variety of shapes/sizes of cast iron that I love, and few of them have the delightful smooth seasoning that it is POSSIBLE to get.&#xD;&#xA;&#xD;&#xA;I have seasoned pans with a variety of oils, both n the range and in the oven. The ones that work well: nice non-stick properties are generally smooth and semi-matte, but it varies.&#xD;&#xA;&#xD;&#xA;The article reference had some great stuff in it, and the Chemistry involved is complex, but to have a good, useful pan is fairly straightforward.&#xD;&#xA;&#xD;&#xA;I guess the point here for me is: tinker with it if you have the time/inclination, but if you have a decent seasoning, there is no need to undo it just for the sake of the 'right' technique..." />
  <row Id="23538" PostHistoryTypeId="2" PostId="11461" RevisionGUID="494cf4b5-7b5e-4496-9626-f94b580a0de3" CreationDate="2011-01-25T16:49:19.740" UserId="1259" Text="My birthday is coming up, and we saw some black truffles at Whole Foods, so we thought it was time to try cooking with this rather expensive ingredient. I've never cooked with truffles before, and it's $30 worth for a dinner. That's probably the single most expensive ingredient I've ever used in a recipe. So it's making me more than a little nervous. &#xD;&#xA;&#xD;&#xA;How should I treat truffles while cooking with them? Are there any pitfalls to avoid?" />
  <row Id="23539" PostHistoryTypeId="1" PostId="11461" RevisionGUID="494cf4b5-7b5e-4496-9626-f94b580a0de3" CreationDate="2011-01-25T16:49:19.740" UserId="1259" Text="What should I look out for when cooking with truffles?" />
  <row Id="23540" PostHistoryTypeId="3" PostId="11461" RevisionGUID="494cf4b5-7b5e-4496-9626-f94b580a0de3" CreationDate="2011-01-25T16:49:19.740" UserId="1259" Text="&lt;truffles&gt;" />
  <row Id="23541" PostHistoryTypeId="25" PostId="11453" RevisionGUID="e5ad7592-b35c-47a1-a6b6-9474924678a8" CreationDate="2011-01-25T16:55:49.423" Comment="http://twitter.com/#!/StackCooking/status/29945546139508736" />
  <row Id="23542" PostHistoryTypeId="2" PostId="11462" RevisionGUID="863b4028-4371-4ac2-a031-b2182e2f2fa4" CreationDate="2011-01-25T17:10:58.973" UserId="1393" Text="Ok, first of all make sure you are getting French or Italian truffles, not Chinese or Oregon. Some people like the latter but they are quite a bit different. Black truffles do well cooked, while white truffles are usually only used shaved raw over a dish. When I use them, I like to use them in a situation where I will really be able to taste them. A few classic ideas are an omelette, risotto, or pasta with a cream sauce. Those all carry the flavor and aroma of truffles very well. Chop some of it very fine and put it in the dish and then slice the rest paper thin (with a mandoline if possible) over the finished food right before serving.&#xD;&#xA;" />
  <row Id="23543" PostHistoryTypeId="2" PostId="11463" RevisionGUID="0822f33f-fde0-4992-8912-65e2254f7a79" CreationDate="2011-01-25T17:11:10.730" UserId="3853" Text="Truffles are a very delicate ingredient that can lend a rich, nuanced flavor. I have always used them with other delicate flavors to bring out the complexity. I only use preparations that have 1-3 strong 'front' flavors if a delicate ingredient is included.&#xD;&#xA;&#xD;&#xA;I have used truffles to good effect in omelettes, cream sauces, and shaved on top of certain roasted meats or fish.&#xD;&#xA;&#xD;&#xA;Also, since they are ephemeral, it is vital to finely slice (shave) or mince them. Large pieces will be tasty, but you get less 'bang' for your truffle buck this way." />
  <row Id="23544" PostHistoryTypeId="2" PostId="11464" RevisionGUID="5a48698a-af73-4f1c-bf02-3abf94a8f0df" CreationDate="2011-01-25T18:09:35.070" UserId="4414" Text="The Moosewood cookbook is a great vegetarian cookbook.  The soups especially are excellent and I believe most of them are vegan.  You'd likely have to make some substitutions to Vegan-ize a good portion of the recipes, so this might not be what you're looking for.  The recipes are really worth it though.  I'm not a vegetarian and some of my favorite recipes are in this cookbook.&#xD;&#xA;&#xD;&#xA;Make sure you get the Mollie Katzen one (either the original or new moosewood cookbook).  Moosewood has put out a series of additional cookbooks not by the original author that I've tried and found to be a bit disappointing in comparison." />
  <row Id="23545" PostHistoryTypeId="2" PostId="11465" RevisionGUID="f9ac5389-bc6d-4b3d-8594-e664b9283da6" CreationDate="2011-01-25T18:55:27.710" UserId="4498" Text="It's [Burn's Night][1] and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advises a 90 minute blast in the oven (or less so in microwave, but I would much prever oven). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;It's 7p.m. here and I would love to eat my haggis tonight, is this feasible? How should I defrost it? Can I (as I'm tempted to) just stick it in the oven and let it cook through?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Burns_supper" />
  <row Id="23546" PostHistoryTypeId="1" PostId="11465" RevisionGUID="f9ac5389-bc6d-4b3d-8594-e664b9283da6" CreationDate="2011-01-25T18:55:27.710" UserId="4498" Text="Can I cook my haggis from frozen?" />
  <row Id="23547" PostHistoryTypeId="3" PostId="11465" RevisionGUID="f9ac5389-bc6d-4b3d-8594-e664b9283da6" CreationDate="2011-01-25T18:55:27.710" UserId="4498" Text="&lt;freezing&gt;&lt;oven&gt;" />
  <row Id="23548" PostHistoryTypeId="5" PostId="11441" RevisionGUID="f691f931-a12e-4d16-9284-9fea9fa21f26" CreationDate="2011-01-25T18:56:20.887" UserId="41" Comment="added 14 characters in body; edited tags; edited title" Text="I love Montgomery Inn barbeque sauce for its tangy/vinegar-y flavor, however it's often not in stock at the stores in my area.&#xD;&#xA;&#xD;&#xA;Does anyone know how I could achieve a similar flavor with a homemade sauce?" />
  <row Id="23549" PostHistoryTypeId="4" PostId="11441" RevisionGUID="f691f931-a12e-4d16-9284-9fea9fa21f26" CreationDate="2011-01-25T18:56:20.887" UserId="41" Comment="added 14 characters in body; edited tags; edited title" Text="How can I recreate the Montgomery Inn &quot;Cincinnati style&quot; barbeque sauce at home?" />
  <row Id="23550" PostHistoryTypeId="6" PostId="11441" RevisionGUID="f691f931-a12e-4d16-9284-9fea9fa21f26" CreationDate="2011-01-25T18:56:20.887" UserId="41" Comment="added 14 characters in body; edited tags; edited title" Text="&lt;sauce&gt;&lt;restaurant-mimicry&gt;&lt;barbecue-sauce&gt;" />
  <row Id="23551" PostHistoryTypeId="6" PostId="11465" RevisionGUID="d8335206-308d-4f2f-aaf5-b03e946f647b" CreationDate="2011-01-25T19:00:26.993" UserId="41" Comment="edited tags" Text="&lt;freezing&gt;&lt;roasting&gt;&lt;defrosting&gt;&lt;scottish-cuisine&gt;&lt;offal&gt;" />
  <row Id="23552" PostHistoryTypeId="2" PostId="11466" RevisionGUID="965654ae-9595-4068-a5b8-eafc59795302" CreationDate="2011-01-25T19:10:15.607" UserId="3853" Text="You 'can' cook it from frozen, knowing that a few things will suffer. First, the outside will be somewhat dried out and over-cooked before it is done in the center, depending on how hot the oven is and the cooking time. That being said, if your Haggis is pre-cooked, it should be OK.&#xD;&#xA;&#xD;&#xA;You can also 'Hurry up ' the defrosting process by putting it under running water. This can affect texture, depending on what you are defrosting.&#xD;&#xA;&#xD;&#xA;Finally, you can speed-defrost something by using warm running water, but this carries SOME SERIOUS RISK if you don't cook it right away. The bacteria will love the warmth and will start to multiply, but I have done this many times when I knew I was using a meat immediately." />
  <row Id="23553" PostHistoryTypeId="2" PostId="11467" RevisionGUID="2ada655f-6973-4b4b-acfd-f09b218cb748" CreationDate="2011-01-25T19:53:54.443" UserDisplayName="user4500" Text="You see these cooks only cooking with &quot;stick pans&quot; and when I try it at home, it keeps sticking" />
  <row Id="23554" PostHistoryTypeId="1" PostId="11467" RevisionGUID="2ada655f-6973-4b4b-acfd-f09b218cb748" CreationDate="2011-01-25T19:53:54.443" UserDisplayName="user4500" Text="If you use a stick pan (instead of a non stick pan) how can you arrange, food does not stick ... " />
  <row Id="23555" PostHistoryTypeId="3" PostId="11467" RevisionGUID="2ada655f-6973-4b4b-acfd-f09b218cb748" CreationDate="2011-01-25T19:53:54.443" UserDisplayName="user4500" Text="&lt;pan&gt;&lt;non-stick&gt;" />
  <row Id="23556" PostHistoryTypeId="25" PostId="11461" RevisionGUID="a88cabc6-a647-4f24-873f-913b54efaa7f" CreationDate="2011-01-25T19:55:48.833" Comment="http://twitter.com/#!/StackCooking/status/29990842609442817" />
  <row Id="23557" PostHistoryTypeId="2" PostId="11468" RevisionGUID="d44aa435-be0e-43e9-bfdb-7403ffce3927" CreationDate="2011-01-25T20:07:39.460" UserId="3348" Text="It depends some on technique, and some on what you're cooking. And it depends on your definition of &quot;sticking.&quot;&#xD;&#xA;&#xD;&#xA;Foods that are high in protein (especially those low in fat) are more prone to sticking. So a really lean white fish, which is almost all protein, will want to stick. Likewise, egg whites can stick. To some extent, almost any food that doesn't have a generous amount of easy-rendering fat will want to stick, but higher protein is more sticky.&#xD;&#xA;&#xD;&#xA;To counteract this tendency, you need to compensate by putting some kind of fat (usually butter or oil) into the pan in advance of the food. Most people seem to get the best result by preheating the dry pan some, then adding the oil, letting it get up to temperature, then adding the food.&#xD;&#xA;&#xD;&#xA;That's the simple summary, but it can get you pretty far.&#xD;&#xA;&#xD;&#xA;There's another thing you might run into as well--high-protein items that stick at first will release on their own if you let them cook long enough at reasonably high temperature. So if you throw a steak dry into a hot pan, it's going to stick at first, but as the Malliard reaction occurs (that nice brown crust we love), the steak will actually release from the pan (or mostly release) of its own accord--usually after 3 minutes or so at high heat. The same is true of most meats, but with delicate ones like fish you're probably better off providing more fat/oil than counting on an easy release as the proteins denature.&#xD;&#xA;&#xD;&#xA;Finally, what's your definition of &quot;sticking?&quot; If your food literally sticks to the pan, then the technique I gave in paragraph 3 above should help you out. If you are able to move your food around, but find that little bits stick to the pan and turn brown, that's to be expected. That's called &quot;fond&quot; and most people try to retrieve those delicious browned bits by deglazing (putting in a liquid and stirring/scraping as it boils down) and making a pan sauce. And even if you don't want to make a pan sauce, you can clean those stuck brown bits off by putting just a little water in the pan and bringing it to a boil. Scrape the pan with a wooden spatula (or even a regular spatula if you're gentle) while the water's boiling and stuff should come right up." />
  <row Id="23558" PostHistoryTypeId="2" PostId="11469" RevisionGUID="ea283261-8d34-4944-b94a-ca117f2bd309" CreationDate="2011-01-25T20:10:22.937" UserId="819" Text="I recommend Paprikia: http://www.paprikaapp.com/" />
  <row Id="23559" PostHistoryTypeId="2" PostId="11470" RevisionGUID="c48e1de8-3c46-4f23-905f-69d0830143fc" CreationDate="2011-01-25T20:28:11.783" UserId="4289" Text="I'm surprised that nobody has mentioned meatballs!&#xD;&#xA;&#xD;&#xA;Unfortunately I can't provide a recipe, but I know that my mother and grandmother both use stale Italian bread in their meatballs. The bread is soaked in water, and ends up mixed into the meat. It's not the primary component, of course; the result is certainly not balls of bread with meat in them! but I assume the bread has some impact on the texture of the meatballs." />
  <row Id="23560" PostHistoryTypeId="2" PostId="11471" RevisionGUID="acdcf004-922d-4ed3-83d1-d792d16f4b2d" CreationDate="2011-01-25T20:33:15.593" UserId="3489" Text="This isn't an ideal solution, but I recommend giving [safflower][1] a try. The dried [flowers][2], not oil.&#xD;&#xA;&#xD;&#xA;**Using dried safflower in combination with a small quantity of both turmeric and msg**, you can *somewhat* reproduce the effect of saffron as far as color and flavor enhancement. This can work in chicken soup / chicken pot pie. Do it when you're in a pinch for money, don't have saffron on hand, or if you want to try a slight variation on a recipe you already like.&#xD;&#xA;&#xD;&#xA;I'm mildly surprised no one else has mentioned safflower. So, I'm posting this answer more to contribute information than to try and win in the best answer contest. Because, truly, there is no good substitute for saffron - especially when you're talking my favorite dutch pot pie recipe. Which (there being no good substitute), is I assume why so many vendors get away with charging so much for saffron. That, along with an involved production process.&#xD;&#xA;&#xD;&#xA;Supposedly, (wikipedia, etc) some refer to safflower as &quot;[bastard saffron][3]&quot;. But, safflower is far less strong, has a sage-y presence (imo) rather than savory like saffron. Hence my suggestion to use it with Accent/msg if you're trying to reproduce that savory flavor with meats. The main thing that's nice about safflower is the similarity in color and (somewhat) appearance of yellow-orange-red fibers which is similar to saffron, perhaps especially when cooked in a wet dish like soup or saucy meat.&#xD;&#xA;&#xD;&#xA;Aside from the issue of mimicking saffron, in my experience, using dried safflower is best when cooking Mexican dishes - such as shredded chicken for enchiladas and burritos. This would be more for a yellow/red effect with paprika and green chile, and not for a full green salsa verde recipe. Safflower has become a staple ingredient in my cupboard. In the Western USA, it's available in many grocery stores in small 0.25 oz packets. For other regions, it looks like you can order it on [Amazon][4] (in bulk).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Safflower&#xD;&#xA;  [2]: http://www.uni-graz.at/~katzer/engl/Cart_tin.html&#xD;&#xA;  [3]: http://www.libraryindex.com/encyclopedia/pages/cpxksfp8jx/safflower-bastard-saffron-solution.html&#xD;&#xA;  [4]: http://www.amazon.com/El-Guapo-Safflower-Spice-Mexican/dp/B0035E6XW2/ref=sr_1_40?s=grocery&amp;ie=UTF8&amp;qid=1295987384&amp;sr=1-40" />
  <row Id="23561" PostHistoryTypeId="2" PostId="11472" RevisionGUID="958cfb34-d184-4a6c-977a-03c09e526ca5" CreationDate="2011-01-25T20:47:21.390" UserId="1546" Text="The recipe is something like that:&#xD;&#xA;&#xD;&#xA; - 400g of flour&#xD;&#xA; - 180g of water&#xD;&#xA; - 2g of yeast&#xD;&#xA; - 7g of salt&#xD;&#xA;&#xD;&#xA;Part of the flour and water can be used to prepare a biga or a poolish, let's ignore that to keep it simple.&#xD;&#xA;&#xD;&#xA;Kneading everything for 8-10 minutes, which is not too much for this low hydration (45%) will result in a dough that will not pass any gluten test. To develop the gluten, the only way is to roll it down, bend it and roll it down again. For about 20 minutes. Then it rests only for 1h and it's baked.&#xD;&#xA;&#xD;&#xA;Kneading could be done in a bread machine; what I really want to do is to develop the gluten in a more efficient way. With so little water, more time will not help as with the kneadless bread recipe. How can this &#xD;&#xA;&#xD;&#xA;By the way, this bread is very common in the center of Spain, where is known as *pan blanco* or *pan candeal* and it's famous for it's dense crumb.&#xD;&#xA;" />
  <row Id="23562" PostHistoryTypeId="1" PostId="11472" RevisionGUID="958cfb34-d184-4a6c-977a-03c09e526ca5" CreationDate="2011-01-25T20:47:21.390" UserId="1546" Text="How can I make this very low hydration bread more home baker friendly?" />
  <row Id="23563" PostHistoryTypeId="3" PostId="11472" RevisionGUID="958cfb34-d184-4a6c-977a-03c09e526ca5" CreationDate="2011-01-25T20:47:21.390" UserId="1546" Text="&lt;breadmaking&gt;" />
  <row Id="23564" PostHistoryTypeId="2" PostId="11473" RevisionGUID="1340d4f0-db03-476a-9b63-6bede948b5da" CreationDate="2011-01-25T20:55:48.513" UserId="4502" Text="I have a garden every year and would prefer to use my own tomatoes for all my cooking.  I can them and make sauces, but haven't found a good recipe for tomato paste.  I need it to be thick like you buy at the store - I use this for sauce dishes, etc that I don't like to be too runny.  Any ideas??&#xD;&#xA;&#xD;&#xA;Thank you!" />
  <row Id="23565" PostHistoryTypeId="1" PostId="11473" RevisionGUID="1340d4f0-db03-476a-9b63-6bede948b5da" CreationDate="2011-01-25T20:55:48.513" UserId="4502" Text="What's a good recipe for tomato paste?" />
  <row Id="23566" PostHistoryTypeId="3" PostId="11473" RevisionGUID="1340d4f0-db03-476a-9b63-6bede948b5da" CreationDate="2011-01-25T20:55:48.513" UserId="4502" Text="&lt;recipe-problems&gt;&lt;tomatoes&gt;" />
  <row Id="23567" PostHistoryTypeId="2" PostId="11474" RevisionGUID="008d8802-b41e-4059-96d1-3270d254f191" CreationDate="2011-01-25T20:57:27.107" UserId="4503" Text="I'm in the process of developing a new web app that'll do just this. I'd love to talk to you about features you'd like. If you're still looking for something feel free to contact me at @adammckerlie on twitter." />
  <row Id="23568" PostHistoryTypeId="2" PostId="11475" RevisionGUID="9b49c234-d49f-4fa2-896e-b85e669a507a" CreationDate="2011-01-25T20:59:02.537" UserId="4504" Text="Tomato paste is just tomatoes with the water removed, essentially.  I'd just boil them down until thick, then mash them through a sieve or food mill to get a smooth consistency." />
  <row Id="23569" PostHistoryTypeId="2" PostId="11476" RevisionGUID="3d7a6a37-8192-40eb-9981-ddde2f351378" CreationDate="2011-01-25T21:11:45.190" UserId="3348" Text="I haven't tried this, so look at it as a thought experiment.&#xD;&#xA;&#xD;&#xA;I'd take a tomato puree and cook it down to thicken somewhat, then spread it in a shallow sheet pan and cook it slowly in the oven at maybe 250-275F. I'd sort of stir/turn/re-spread it every 5 minutes to start, then do it more frequently as things start to thicken up. I'm totally guessing on the times, though.&#xD;&#xA;&#xD;&#xA;The idea is to get as much moisture gone as possible without risking browning the tomato paste too much. The sheet pan gives you lots of surface area so you clear off a lot of water quickly, and makes it easy to handle. Low oven temps reduce the risk of burning." />
  <row Id="23570" PostHistoryTypeId="5" PostId="11473" RevisionGUID="d88851e0-74a2-41d4-a372-f5076b28e289" CreationDate="2011-01-25T21:21:43.910" UserId="1816" Comment="added 57 characters in body; edited tags; edited title" Text="I have a garden every year and would prefer to use my own tomatoes for all my cooking.  I can them and make sauces, but haven't found a good recipe that describes the technique for tomato paste.  I need it to be thick like you buy at the store - I use this for sauce dishes, etc that I don't like to be too runny.  How would a home cook go about making tomato paste?&#xD;&#xA;" />
  <row Id="23571" PostHistoryTypeId="6" PostId="11473" RevisionGUID="d88851e0-74a2-41d4-a372-f5076b28e289" CreationDate="2011-01-25T21:21:43.910" UserId="1816" Comment="added 57 characters in body; edited tags; edited title" Text="&lt;tomatoes&gt;" />
  <row Id="23572" PostHistoryTypeId="4" PostId="11473" RevisionGUID="d88851e0-74a2-41d4-a372-f5076b28e289" CreationDate="2011-01-25T21:21:43.910" UserId="1816" Comment="added 57 characters in body; edited tags; edited title" Text="How do you make tomato paste?" />
  <row Id="23573" PostHistoryTypeId="2" PostId="11477" RevisionGUID="d00157c6-1f56-47a6-af19-10a12a2e1de7" CreationDate="2011-01-25T21:35:59.813" UserId="4289" Text="Cheap grated cheese is LOADED with anti-caking agents that make it pour out of the container easily. I'm not sure what these additives are, but they don't melt, and they taste like eating a spoonful of dry flour. If you use that sort of stuff to cook, it will ruin your sauce.&#xD;&#xA;&#xD;&#xA;My rule is that I only cook with cooking ingredients. Products in the store that are made to be eaten as they are packaged are not for cooking with. Using that Kraft grated cheese in the table dispenser package as parmesan to cook with is like using a snickers bar as the chocolate in a truffle recipe.&#xD;&#xA;&#xD;&#xA;I should add that some grocery stores do sell quality pre-grated parmesan. It is often located with the real cheese, not with the condiments or pasta sauce. This stuff is perfectly acceptable, although usually not top-notch. The grocery store near me (Wegmans!) grates their parmesan at the store from the same blocks of parmesan that you can buy." />
  <row Id="23574" PostHistoryTypeId="6" PostId="11472" RevisionGUID="629034b7-db8b-49d6-82ec-e9c8e107ec25" CreationDate="2011-01-25T21:45:47.257" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="23575" PostHistoryTypeId="5" PostId="11467" RevisionGUID="ad747cb3-b05b-4bad-bf80-f6203783e220" CreationDate="2011-01-25T21:49:55.657" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="On cooking shows I always see cooks using ordinary pans without non-stick coatings, and nothing ever seems to stick to their pans.  But when I try the same recipes at home, my food *always* sticks.&#xD;&#xA;&#xD;&#xA;What can I do to prevent sticking?" />
  <row Id="23576" PostHistoryTypeId="4" PostId="11467" RevisionGUID="ad747cb3-b05b-4bad-bf80-f6203783e220" CreationDate="2011-01-25T21:49:55.657" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="How do I prevent food from sticking to a standard (non-coated) pan?" />
  <row Id="23577" PostHistoryTypeId="6" PostId="11467" RevisionGUID="ad747cb3-b05b-4bad-bf80-f6203783e220" CreationDate="2011-01-25T21:49:55.657" UserId="41" Comment="added 140 characters in body; edited tags; edited title" Text="&lt;frying&gt;&lt;pan&gt;&lt;sauteing&gt;" />
  <row Id="23578" PostHistoryTypeId="2" PostId="11478" RevisionGUID="cf405e92-c772-4cd4-9aab-3555ca988874" CreationDate="2011-01-25T22:01:58.340" UserId="4504" Text="Depending on the type of pan you're using, you may need to &quot;season&quot; it.  If you've got a cast iron pan, even if it came &quot;pre-seasoned&quot;, you probably need to improve the seasoning before it works as well as it can.&#xD;&#xA;&#xD;&#xA;As discussed in other answers, food sticking isn't all bad.  You don't want things to stick and burn, but without any sticking, there's not much browning that happens." />
  <row Id="23579" PostHistoryTypeId="2" PostId="11479" RevisionGUID="b0c5a271-8daf-4029-b1e6-8cdf7a0d63e9" CreationDate="2011-01-25T22:09:55.887" UserId="4504" Text="The Rebar cookbook is fantastic.  It's all vegetarian, with some vegan recipes.  It's written by the owners of the popular restaurant of the same name in Victoria, BC.  Food seems to go over well with omnivores and vegans alike.  I even know a non-vegan who liked the vegan brownies so much that they switched to making them since they're so much healthier!&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Rebar-Audrey-Alsterburg-Wanda-Urbanowicz/dp/0968862306" />
  <row Id="23580" PostHistoryTypeId="25" PostId="11473" RevisionGUID="ed682ed3-6903-415e-b1b6-bd8e509359aa" CreationDate="2011-01-25T22:55:48.983" Comment="http://twitter.com/#!/StackCooking/status/30036141658865664" />
  <row Id="23581" PostHistoryTypeId="2" PostId="11480" RevisionGUID="f8699c0a-97de-475e-ba55-810190201c25" CreationDate="2011-01-25T23:34:06.020" UserId="4512" Text="I built a site that does exactly what you're asking for:&#xD;&#xA;&#xD;&#xA;http://mealfire.com&#xD;&#xA;&#xD;&#xA;There's no nutritional data, but everything else you've mentioned is there. Actually, you're paragraph is a pretty good description of the core features of the site!" />
  <row Id="23582" PostHistoryTypeId="2" PostId="11481" RevisionGUID="54aeab13-849e-4e68-b2ca-13a6acc39dee" CreationDate="2011-01-26T00:01:22.590" UserId="1342" Text="As I am preparing to get into sailing, the problem of having food with me that does not spoil, is lightweight, sufficiently energetic and well balanced becomes relevant for me. Personal satisfaction is of course also important. Water is available, but occasionally something without water may be called for.&#xD;&#xA;&#xD;&#xA;If you had to arrange food with these characteristics in mind, what would you pick ?&#xD;&#xA;" />
  <row Id="23583" PostHistoryTypeId="1" PostId="11481" RevisionGUID="54aeab13-849e-4e68-b2ca-13a6acc39dee" CreationDate="2011-01-26T00:01:22.590" UserId="1342" Text="Food that does not spoil, lightweight, energetic and balanced" />
  <row Id="23584" PostHistoryTypeId="3" PostId="11481" RevisionGUID="54aeab13-849e-4e68-b2ca-13a6acc39dee" CreationDate="2011-01-26T00:01:22.590" UserId="1342" Text="&lt;food-preservation&gt;" />
  <row Id="23585" PostHistoryTypeId="2" PostId="11482" RevisionGUID="193b2ebf-b0c5-4b4a-862c-0faa8f4b7908" CreationDate="2011-01-26T00:06:41.743" UserId="3348" Text="Eggs. They keep like crazy if you turn them over once a day, are delicious, cheap and can be found anywhere.&#xD;&#xA;&#xD;&#xA;They're fragile, but that's about the only significant drawback I know.&#xD;&#xA;&#xD;&#xA;Likewise, hard cured meats--sausage, raw ham, etc. will keep well and can be eaten raw." />
  <row Id="23586" PostHistoryTypeId="2" PostId="11483" RevisionGUID="bd9deccd-73c5-496d-9064-dba870fa18e1" CreationDate="2011-01-26T00:23:45.473" UserDisplayName="user4513" Text="I often keep some stale bread around for meatloaf or meatballs.  You'll want to soak the bread before you add it, I generally use milk.  Fill a bowl with milk and put the bread in there for a while, the more stale the bread the longer it will need to soak. Once the bread has gotten quite soft you can drain it (squeeze it a little to get rid of some moisture) and add it to the rest of your meatball/loaf ingredients. " />
  <row Id="23587" PostHistoryTypeId="2" PostId="11484" RevisionGUID="0aab2c8a-f16f-4567-8a11-804166a94aee" CreationDate="2011-01-26T01:07:57.777" UserId="3334" Text="I was broiling a steak (with the fat on, and I had also lightly coated it with olive oil).&#xD;&#xA;&#xD;&#xA;After I had turned it over, about the 2nd minute (before it was done) there was a huge pop and a small flame inside, it appeared a piece of grease exploded out of the steak and hit the element.&#xD;&#xA;&#xD;&#xA;I left it about 5 cm away from the element (2&quot;) which usually gives a cook I like.  But I'm starting to think the way I'm doing it is possibly a fire hazard.&#xD;&#xA;&#xD;&#xA;Is what I'm doing wrong?  Can you cook a steak like that?  What do you do about the flare up and mini explosions?" />
  <row Id="23588" PostHistoryTypeId="1" PostId="11484" RevisionGUID="0aab2c8a-f16f-4567-8a11-804166a94aee" CreationDate="2011-01-26T01:07:57.777" UserId="3334" Text="How to deal with flare up when broiling a steak?" />
  <row Id="23589" PostHistoryTypeId="3" PostId="11484" RevisionGUID="0aab2c8a-f16f-4567-8a11-804166a94aee" CreationDate="2011-01-26T01:07:57.777" UserId="3334" Text="&lt;steak&gt;&lt;broiler&gt;" />
  <row Id="23590" PostHistoryTypeId="2" PostId="11485" RevisionGUID="3eac7a00-bf29-479a-ae13-bd9bdcaf629d" CreationDate="2011-01-26T01:23:58.317" UserDisplayName="user4514" Text="Making a loaf of Bread in a 900gm tin (11&quot; x 4.5&quot; x 4&quot;deep) what is the total weight of the dough when mixed" />
  <row Id="23591" PostHistoryTypeId="1" PostId="11485" RevisionGUID="3eac7a00-bf29-479a-ae13-bd9bdcaf629d" CreationDate="2011-01-26T01:23:58.317" UserDisplayName="user4514" Text="Making a loaf of Bread" />
  <row Id="23592" PostHistoryTypeId="3" PostId="11485" RevisionGUID="3eac7a00-bf29-479a-ae13-bd9bdcaf629d" CreationDate="2011-01-26T01:23:58.317" UserDisplayName="user4514" Text="&lt;breadmaking&gt;" />
  <row Id="23593" PostHistoryTypeId="25" PostId="11481" RevisionGUID="d1e41a1b-a3b0-4910-b803-798ec53faed6" CreationDate="2011-01-26T01:55:49.280" Comment="http://twitter.com/#!/StackCooking/status/30081440976736256" />
  <row Id="23594" PostHistoryTypeId="2" PostId="11486" RevisionGUID="b3d95992-7a47-442e-8b10-58e61560564c" CreationDate="2011-01-26T01:58:58.997" UserId="3630" Text="I don't have a ruler handy, so I'm just throwing out a number here - I would think that you should be looking at about two pounds of dough.  I'm sure I will be corrected if I am too far off.  " />
  <row Id="23595" PostHistoryTypeId="2" PostId="11487" RevisionGUID="791db927-8108-439b-b8d3-e771e4745dfc" CreationDate="2011-01-26T02:07:18.800" UserId="41" Text="Literally speaking, a 900 g (2 lb) loaf tin is designed for a 900 g loaf.  You'll be fine if you use that much dough.&#xD;&#xA;&#xD;&#xA;Some mass does get lost during the baking process due to evaporation, so if you want to *end up with* 900 g and not less (as an actual bakery would try to do), then you want to plan for anywhere between 8% and 12% loss, depending on the kind of dough and how long you bake it for, as well as how quickly you cool it.&#xD;&#xA;&#xD;&#xA;The standard figure for mass loss seems to be [about 9%][1], plus whatever is lost during cooling - generally around 1-2%.  I would compensate 10%, meaning to use 1000 g (1 kg or 2.2 lbs) of dough.&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.ca/books?id=TXYIrkrtDw0C&amp;lpg=PA310&amp;ots=jZhlpKjHSB&amp;dq=bread%20evaporation%2010%25&amp;pg=PA310#v=onepage&amp;q&amp;f=false" />
  <row Id="23596" PostHistoryTypeId="5" PostId="11485" RevisionGUID="94723f6b-2907-4f4b-b413-2964a60851cd" CreationDate="2011-01-26T02:10:49.250" UserId="41" Comment="added 56 characters in body; edited tags; edited title" Text="I'm going to be making a loaf of bread in a 900 g tin (11&quot; x 4.5&quot; x 4&quot; deep).&#xD;&#xA;&#xD;&#xA;What is the total weight of the dough I will need (when mixed) for a tin this size?" />
  <row Id="23597" PostHistoryTypeId="4" PostId="11485" RevisionGUID="94723f6b-2907-4f4b-b413-2964a60851cd" CreationDate="2011-01-26T02:10:49.250" UserId="41" Comment="added 56 characters in body; edited tags; edited title" Text="How much dough will I need in order to fill a loaf tin?" />
  <row Id="23598" PostHistoryTypeId="6" PostId="11485" RevisionGUID="94723f6b-2907-4f4b-b413-2964a60851cd" CreationDate="2011-01-26T02:10:49.250" UserId="41" Comment="added 56 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="23599" PostHistoryTypeId="2" PostId="11488" RevisionGUID="cbef7c8d-c976-4714-87b1-644447623435" CreationDate="2011-01-26T02:49:21.397" UserId="1816" Text="Broiling a steak is a great way to cook it.  There are a few things you can do to avoid your issue.&#xD;&#xA;&#xD;&#xA;1. No need to oil your steak.  It should have great flavor as is.&#xD;&#xA;2. To avoid problems with grease under your steak, put it on a wire rack over a 13x9 inch pan (or similar) with 2 inch high walls.  Put 1/2 cup of kosher salt in the pan.  This soaks up grease drips.  America's Test Kitchen's recipe gave me this idea.&#xD;&#xA;3. Pull the rack out when flipping steak, flipping it away from the element to avoid grease hitting the element.  It might take a bit longer to cook this way, but you'll still get a good crust." />
  <row Id="23600" PostHistoryTypeId="2" PostId="11489" RevisionGUID="36afc65f-eee8-4789-95f0-906ae79303e4" CreationDate="2011-01-26T04:23:59.760" UserDisplayName="user4517" Text="I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which i did. I have the sausages hanging in my storage cellar which now stands at nine degrees celcius and forty eight percent humidity....what temperature and humidity do i need...i used just regular salt...is there a magic number...how can i add more humidity if needed. Any information would be greatly appreciated..Thanks  " />
  <row Id="23601" PostHistoryTypeId="1" PostId="11489" RevisionGUID="36afc65f-eee8-4789-95f0-906ae79303e4" CreationDate="2011-01-26T04:23:59.760" UserDisplayName="user4517" Text="How to dry homemade pork sausages with proper humidity and temperature" />
  <row Id="23602" PostHistoryTypeId="3" PostId="11489" RevisionGUID="36afc65f-eee8-4789-95f0-906ae79303e4" CreationDate="2011-01-26T04:23:59.760" UserDisplayName="user4517" Text="&lt;sausages&gt;&lt;drying&gt;" />
  <row Id="23603" PostHistoryTypeId="2" PostId="11490" RevisionGUID="f50a4ffb-2649-4777-85f0-c115285e3477" CreationDate="2011-01-26T04:30:54.010" UserId="486" Text="As an alternative to onions, try roasting some garlic cloves (or a whole bulb!) in it's skin and 20mins or so and use the resulting pulp in place of onion. It will lose a lot of harsh garlic flavour but still give plenty of onion quality (same/similar plant family?). &#xD;&#xA;&#xD;&#xA;It might be worth drizzling a bit of oil when baking garlic to protect the skin, but I doubt too much would be absorbed." />
  <row Id="23604" PostHistoryTypeId="25" PostId="11484" RevisionGUID="3a836e9a-5401-4a68-b3ad-d7ba6c4cc4ab" CreationDate="2011-01-26T04:55:48.907" Comment="http://twitter.com/#!/StackCooking/status/30126738314895360" />
  <row Id="23605" PostHistoryTypeId="2" PostId="11491" RevisionGUID="443c7f00-2e7a-40c0-af4a-b0c92ac79361" CreationDate="2011-01-26T06:18:21.507" UserId="4518" Text="This is how I usually get a nice thick sauce home :&#xD;&#xA;&#xD;&#xA; - Blanch the tomatoes and peel off the skin &#xD;&#xA; - Mash the tomatoes into a puree (Either squish them using a wooden spoon, or use a blender, depending on the recipe you want to use it in. For eg., I sometimes like a good, smooth, blended sause for a sphagetti dish, but prefer a roughly mashed-up pulpy sauce for some vegetable curries)&#xD;&#xA; - Put it on stove-top and bring to boil on a low flame. Stir occasionally to avoid burning.&#xD;&#xA; - I also add sugar and salt at this point and continue to boil. (Seasoning is optional of course) &#xD;&#xA; - Take cornflour in a small bowl and mix with a bit of water to make a smooth paste. &#xD;&#xA; - Add the corn paste slowly to the boiling puree, keep stirring to avoid lumps. Gradually the puree thickens. The quantity of cornpaste depends on how much tomato puree you have, and how thick you want your sauce to get. You can try making a paste with two teaspoons of cornflour, but only add a little of it at a time.Continue adding till you get the right consistency. &#xD;&#xA; - Once the paste reaches the desired consistency you can take it off the stove top and use it in recipes. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="23606" PostHistoryTypeId="2" PostId="11492" RevisionGUID="674b22bf-2498-442a-936c-37386594e300" CreationDate="2011-01-26T06:25:29.673" UserId="725" Text="I really enjoy anything by Isa Chandra Moskowitz (Vegan With a Vengeance, Vegan Cupcakes Take Over the World, Veganomicon, etc.) (website, with lots of awesome recipes: http://www.theppk.com/).&#xD;&#xA;&#xD;&#xA;I also second the Moosewood suggestion; while lots of the things in there are lacto-ovo, most things are easy to veganize, and all really good.&#xD;&#xA;&#xD;&#xA;Lastly, while it's not a cookbook, per se, I've had great success with _every_ recipe I've ever tried from the Fat Free Vegan Kitchen blog (http://blog.fatfreevegan.com/)  -- Susan V. is a vegan cooking goddess and makes everything delicious, while keeping things as easy and nutritious as possible." />
  <row Id="23607" PostHistoryTypeId="2" PostId="11493" RevisionGUID="2a6fe74f-60f2-4ab8-9c44-4977394634e0" CreationDate="2011-01-26T06:40:28.453" UserId="4518" Text=" - Tomato juice&#xD;&#xA;&#xD;&#xA;Blend fleshy tomatoes with sugar, and water to get a thinnish juice. Strain through a sieve else the skin gets in your teeth.Pour into tall glasses with ice-cubes.&#xD;&#xA;If you like, add salt, pepper and put in leaf of fresh basil. &#xD;&#xA;This is very cooling in summer, and hydrating too.&#xD;&#xA;&#xD;&#xA; - Sliced tomato peppery salad&#xD;&#xA;&#xD;&#xA;Slice tomatoes into thin slice, arrange them on a plate/tray.Finely chop red onions, grate carrots, and chop some coriander.Sprinkle the mixture of onion, carrots and coriander on each slice of tomato.Sprinkle salt and pepper. Add a dash of honey all over if you like it sweet. This tastes great as a side dish.&#xD;&#xA;&#xD;&#xA; - Cooling tomato-yoghurt&#xD;&#xA;&#xD;&#xA;Beat plain unflavoured yoghurt with some water into a smooth paste. Add a pinch of salt and bti of sugar to beat the sour taste. &#xD;&#xA;Finely chop tomatoes, cucumber,red onions, and green chillies and grate some carrots.Go easy on the green chillies, or you'll end up with a fiery yoghurt instead of a cooling one :-) &#xD;&#xA;Add all the chopped and grated stuff into the yoghurt mixture. This tastes good as a side dish with spicy main dishes.&#xD;&#xA;&#xD;&#xA; - Tomato chutney&#xD;&#xA;&#xD;&#xA;Blanch, peel, puree the tomatoes. Keep aside.&#xD;&#xA;Take a clean, fine muslin (or any other thin cloth) and make a poultice of whole black peppercorn, nutmeg, cloves,and cinnamon, peeled garlic cloves, a piece of ginger all together in the cloth. Tie up the cloth tightly so the ingredients dont escape. Put the tomato puree on a boil on stove top. When you get it boiling, sink the cloth poultice into the boiling puree and let it be. Stir occasionally to avoid burning. The sauce thickens gradually into a chutney losing all its moisture, besides imbibing the lovely flavours from the spices. Once done, let it cool, and then remove the poultice and squeeze the jusices back into the chutney to use up the flavours. Store in sterlized glass containers and use with bread, or as an accompaniment. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="23608" PostHistoryTypeId="25" PostId="11485" RevisionGUID="f058443f-1028-4a37-b4f8-81eb55b8f73d" CreationDate="2011-01-26T07:55:48.780" Comment="http://twitter.com/#!/StackCooking/status/30172036194115584" />
  <row Id="23609" PostHistoryTypeId="2" PostId="11494" RevisionGUID="58b2e2d3-58fc-48cc-95d9-5f3a835492fb" CreationDate="2011-01-26T08:46:32.150" UserId="4504" Text="An even, dense crumb is going to be partly developed by the kneading process (and partly by the low moisture).  If you want that character in the final loaf, the method probably can't change too much.  You should be able to develop some gluten by leaving it to sit a few extra hours.  However, this type of passive development lends itself more to an uneven, airy crumb.  So it's a trade-off between some longer, passive time with possibility of a slightly different texture resulting or shorter, active time.  I guess it depends what your priority is -- ease of making or character of the loaf. &#xD;&#xA;&#xD;&#xA;There are also compounds that can increase gluten production and are not uncommon in commercial breads.  Using a bit of fava bean or soy bean flour can apparently facilitate the gluten production in a more natural way, but I have no idea how much you need to add nor how it will affect flavour.&#xD;&#xA;&#xD;&#xA;You can read a nice explanation about gluten development here: [http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html" />
  <row Id="23610" PostHistoryTypeId="5" PostId="11475" RevisionGUID="70efa397-021e-47b1-a77e-9026deec2150" CreationDate="2011-01-26T09:00:36.633" UserId="4504" Comment="added 229 characters in body; added 115 characters in body; added 17 characters in body" Text="Tomato paste is just tomatoes with the water removed, essentially.  I'd slice the tomatoes in half and roast them (cut side up) at 350 degrees F for an hour (this will concentrate the flavour nicely and you can add s&amp;p/olive oil/herbs/garlic if you want).  Then mash them through a sieve or food mill to get a smooth consistency.  Then put that tomato puree in a pot and just boil them down until it's as thick as you want.  As it gets thicker, you'll need to stir it regularly to prevent it sticking to the bottom of the pot and burning." />
  <row Id="23611" PostHistoryTypeId="2" PostId="11495" RevisionGUID="2a4c7c75-e0c4-42c8-8ecc-034e7aa4b160" CreationDate="2011-01-26T10:26:22.603" UserId="4521" Text="I mix 4-5 heaped table spoons of plain flour with 2 large eggs. I mix these together in the hope I get a thick mixture that's quite stiff, if it's still a bit runny I'll add some more flour. Then I add whole milk to get a batter. The aim here is to keep adding milk so that I can use a hand whisk to get air into the batter, without the air bubbles quickly rising to the top and leaving the batter. If you use a hand whisk rather than a fork you'll do a better job of finding how much milk you need. &#xD;&#xA;&#xD;&#xA;Once all that's done I oil the pudding tray and place it on a hob until the oil is smoking. Because the heat won't have distributed evenly, I then turn the hob off for 20 seconds or so, and then give it another blast.&#xD;&#xA;&#xD;&#xA;The oven is usually pretty warm by this point as the chances are I've just removed a roast chicken from it. I turn it to 200C.&#xD;&#xA;&#xD;&#xA;I quickly give the batter one more whisk to try and get more air into it, and then I pour the mixture in the tray, place it in the oven and set the timer for 20 minutes.&#xD;&#xA;&#xD;&#xA;**Don't open the oven during this time.** &#xD;&#xA;&#xD;&#xA;They always rise.&#xD;&#xA;&#xD;&#xA;**They also always stick to the tray**, so I'm going to try greasing with something other than vegetable oil, I may skip the heating the tray step as well to see the effect that has.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23612" PostHistoryTypeId="25" PostId="11467" RevisionGUID="7aa1cdcc-7358-405c-b169-61fe534ebedc" CreationDate="2011-01-26T10:55:48.950" Comment="http://twitter.com/#!/StackCooking/status/30217335608446976" />
  <row Id="23613" PostHistoryTypeId="2" PostId="11496" RevisionGUID="d2a58a98-bdba-4c70-b8dc-c1be76b27d3f" CreationDate="2011-01-26T11:27:40.360" UserId="4522" Text="when i was young (haha) someone teach me how to make this powder you found on candy , this one who is acid and sparkle in mouth , and since i didn't found the &quot;recipe&quot;&#xD;&#xA;&#xD;&#xA;I suppose we need sodium bicarbonate, but after that....&#xD;&#xA;&#xD;&#xA;If someone know it , thanks in advance" />
  <row Id="23614" PostHistoryTypeId="1" PostId="11496" RevisionGUID="d2a58a98-bdba-4c70-b8dc-c1be76b27d3f" CreationDate="2011-01-26T11:27:40.360" UserId="4522" Text="how to make sparkling powder for candy ?" />
  <row Id="23615" PostHistoryTypeId="3" PostId="11496" RevisionGUID="d2a58a98-bdba-4c70-b8dc-c1be76b27d3f" CreationDate="2011-01-26T11:27:40.360" UserId="4522" Text="&lt;candy&gt;" />
  <row Id="23616" PostHistoryTypeId="2" PostId="11497" RevisionGUID="35f31843-2481-48f4-a7b4-0951016ca78b" CreationDate="2011-01-26T11:44:50.797" UserId="4504" Text="I freeze it in ice cube trays or silicone muffin cups, then pop them out into a ziploc bag once they're frozen.  It's much cheaper to buy a big can and portion it up like this than to use the tiny cans or tubes." />
  <row Id="23617" PostHistoryTypeId="5" PostId="5279" RevisionGUID="7ccfb0f6-1f34-4632-9d36-c0a7b6629526" CreationDate="2011-01-26T11:56:26.637" UserId="2391" Comment="added 95 characters in body; added 69 characters in body" Text="Community wiki question. I'd like to compile an index of uses for stale bread. Here's a couple off the top of my head. Feel free to just go ahead and *edit this list*:&#xD;&#xA;&#xD;&#xA;- Panzanella salad (with tomatoes, olive oil, onions)&#xD;&#xA;- Thicken soup&#xD;&#xA;- Bread galette (soften with eggs, cook into a sort of omelette)&#xD;&#xA;- Croutons&#xD;&#xA;- Bread crumbs&#xD;&#xA;- French onion soup&#xD;&#xA;- Gazpacho&#xD;&#xA;- French toast&#xD;&#xA;- [Bread pudding][1]&#xD;&#xA;- [Summer Pudding][2]&#xD;&#xA;- [Bread and butter pudding][3]&#xD;&#xA;- Bruschetta&#xD;&#xA;- Fondue&#xD;&#xA;- Stuffing&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bygsoftware.com/notes/bread_pudding.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Summer_pudding&#xD;&#xA;  [3]: http://www.bbc.co.uk/food/recipes/breadandbutterpuddin_85936" />
  <row Id="23618" PostHistoryTypeId="2" PostId="11498" RevisionGUID="0c2fcbbc-2f7a-43f6-8af4-5f4001f2be35" CreationDate="2011-01-26T13:36:13.243" UserId="4194" Text="I assume you mean sherbet, which is made by mixing 1 cup of powdered sugar (also called icing or confectioner's sugar) with 1 tsp of baking soda (also called bicarbonate of soda) and 1 tsp of powdered citric acid. Altering the proportion of soda (alkali) to citric acid to make it more or less fizzy." />
  <row Id="23619" PostHistoryTypeId="25" PostId="11496" RevisionGUID="6586261c-a636-476b-bbaf-f3622eb755e1" CreationDate="2011-01-26T13:55:48.890" Comment="http://twitter.com/#!/StackCooking/status/30262633810632704" />
  <row Id="23620" PostHistoryTypeId="5" PostId="11498" RevisionGUID="5c4b0bcc-ff52-4416-a039-723ce8d9eaa2" CreationDate="2011-01-26T14:02:34.330" UserId="4194" Comment="deleted 2 characters in body" Text="I assume you mean sherbet, which is made by mixing 1 cup of powdered sugar (also called icing or confectioner's sugar) with 1 tsp of baking soda (also called bicarbonate of soda) and 1 tsp of powdered citric acid. Altering the proportion of soda (alkali) to citric acid makes it more or less fizzy." />
  <row Id="23621" PostHistoryTypeId="5" PostId="11489" RevisionGUID="1de52d15-8d94-4a71-ae14-d6852e637df0" CreationDate="2011-01-26T14:29:01.607" UserId="41" Comment="deleted 45 characters in body; edited tags; edited title" Text="I am new to this and am attempting to dry some pork sausages. I was told to add a quarter pound of salt for every ten pounds of pork meat, which I did (I used ordinary table salt). I have the sausages hanging in my storage cellar which now stands at 9° C and 48% humidity.&#xD;&#xA;&#xD;&#xA;What temperature and humidity do I actually need?  Is there a &quot;magic number&quot; to get the best results?  And how can I add more humidity if needed?" />
  <row Id="23622" PostHistoryTypeId="4" PostId="11489" RevisionGUID="1de52d15-8d94-4a71-ae14-d6852e637df0" CreationDate="2011-01-26T14:29:01.607" UserId="41" Comment="deleted 45 characters in body; edited tags; edited title" Text="How to dry homemade pork sausages with proper humidity and temperature?" />
  <row Id="23623" PostHistoryTypeId="6" PostId="11489" RevisionGUID="1de52d15-8d94-4a71-ae14-d6852e637df0" CreationDate="2011-01-26T14:29:01.607" UserId="41" Comment="deleted 45 characters in body; edited tags; edited title" Text="&lt;meat&gt;&lt;food-preservation&gt;&lt;sausages&gt;&lt;drying&gt;" />
  <row Id="23624" PostHistoryTypeId="5" PostId="11496" RevisionGUID="0466bc87-0182-4cfa-aeda-f9e637f7659f" CreationDate="2011-01-26T14:34:25.887" UserId="41" Comment="added 76 characters in body; edited title" Text="When I was young, someone taught me how to make this powder you find on candy.  It's acidic and seems to &quot;sparkle&quot; in the mouth, but I don't know the name and so I can't find a recipe.&#xD;&#xA;&#xD;&#xA;I suppose I need to use sodium bicarbonate (baking soda), but aside from that, I can't remember what's in it.&#xD;&#xA;&#xD;&#xA;What's the name of this powder and how is it made?" />
  <row Id="23625" PostHistoryTypeId="4" PostId="11496" RevisionGUID="0466bc87-0182-4cfa-aeda-f9e637f7659f" CreationDate="2011-01-26T14:34:25.887" UserId="41" Comment="added 76 characters in body; edited title" Text="How to make sparkling powder for candy?" />
  <row Id="23626" PostHistoryTypeId="2" PostId="11499" RevisionGUID="a9b3b3db-da9f-4a44-8056-f22b26ea7ffc" CreationDate="2011-01-26T14:41:11.070" UserId="4525" Text="You can buy these de-hydrator machines, or put it in the oven at 50 degrees Celsius for 8/12 hours.&#xD;&#xA;&#xD;&#xA;Good luck" />
  <row Id="23627" PostHistoryTypeId="2" PostId="11500" RevisionGUID="a213c54f-a964-4a72-aaa1-6e75404980ba" CreationDate="2011-01-26T15:00:39.800" UserId="3672" Text="We use stale bread at school to wipe the last of the residue off the flat top grill when cleaning it. " />
  <row Id="23628" PostHistoryTypeId="2" PostId="11501" RevisionGUID="afcf4e07-6003-432b-815e-ec711d1cd496" CreationDate="2011-01-26T15:33:42.707" UserId="3348" Text="I could answer this with the usual &quot;it depends on the sausages&quot; kind of answer, but I think it's important to raise a red flag.&#xD;&#xA;&#xD;&#xA;I would advise against trying to make dry sausages with a &quot;seat of the pants&quot; recipe and process. The chances of bacterial infection (botulism, most likely) and/or rot are very high if you don't do things right.&#xD;&#xA;&#xD;&#xA;I would be extremely wary of home-made dried sausages that were not made with some kind of nitrite salt added (perhaps there's a safe/sterile commercial environment for this, but for home I'd say no). The standard one is &quot;pink salt&quot; which is sodium nitrite, and it's included as an anti-bacterial agent, making the drying/curing process a LOT safer.&#xD;&#xA;&#xD;&#xA;I recommend getting a good book on home sausage making or charcuterie before you embark on this endeavor. My current favorite is Charcuterie by Michael Ruhlman, but there are tons of good books on Amazon, and maybe in your local library." />
  <row Id="23629" PostHistoryTypeId="2" PostId="11502" RevisionGUID="1df0a957-141b-4178-925e-ee235140dc98" CreationDate="2011-01-26T15:35:40.173" UserDisplayName="user4516" Text="To sauté, the dry pan should be brought to a medium/medium-high temperature. At the correct temperature, if you drop a spoonful of water into the pan, it should form a single solid mercury-like ball that glides across the surface. Once the pan is heated, the oil can be added. The oil will come to temperature in a trivially short period of time.&#xD;&#xA;&#xD;&#xA;To heat the pan, it's best to set the heat at the point you want it, and allow the pan to come to that temperature, instead of setting the heat very high, as this will risk overheating the pan.&#xD;&#xA;&#xD;&#xA;For sautéing, use an oil with a high smoke-point, I prefer grapeseed oil because it retains its health benefits even when cooked at a high temperature, unlike say, olive oil." />
  <row Id="23631" PostHistoryTypeId="25" PostId="11465" RevisionGUID="06e40f5d-7de6-4fa7-9a94-23a7b77ef9d2" CreationDate="2011-01-26T16:55:50.630" Comment="http://twitter.com/#!/StackCooking/status/30307938786615296" />
  <row Id="23632" PostHistoryTypeId="2" PostId="11504" RevisionGUID="5aadacc8-1e2a-4841-ae36-5d5e80e6f853" CreationDate="2011-01-26T17:05:51.357" UserId="3852" Text="Found this...&#xD;&#xA;&#xD;&#xA;http://www.copykatchat.com/sauces/7118.htm&#xD;&#xA;&#xD;&#xA;I've never been there, so I can't judge; but might be a good place to start." />
  <row Id="23633" PostHistoryTypeId="2" PostId="11505" RevisionGUID="9e051f0b-98cd-4549-b711-9a41bf251a7a" CreationDate="2011-01-26T17:37:31.140" UserId="4504" Text="I'm surprised to see these marketed at the home baker ... one of the reasons to be making your own bread is to avoid all the unnecessary junk commercial bread contains!  Admittedly, some of them might be relatively natural things, but it's still definitely unnecessary.&#xD;&#xA;&#xD;&#xA;There's a good description of improvers in this article on gluten development: http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html" />
  <row Id="23635" PostHistoryTypeId="2" PostId="11507" RevisionGUID="f85b12ac-d029-45df-8b1d-f9d272e59bd4" CreationDate="2011-01-26T18:20:56.407" UserId="4039" Text="I am a private chef and will have to cook for a person recently diagnosed with type 2 diabetes for 16 days. &#xD;&#xA;&#xD;&#xA;The meals I'm required to prepare are lunch and dinner. There will be six people and dinners are served family style.&#xD;&#xA;&#xD;&#xA;I have occasionally cooked for the family in the past and the meals have always been simple, eclectic and very healthy made from the highest quality ingredients which I have access to. I have never baked for this family and don't see any reason to start now.&#xD;&#xA;&#xD;&#xA;What I need is information and resources on low-glycemic, diabetic diets. We also love to eat creative, fun and interesting foods so that should make it easier. I'm just curious what ideas are there, so please share.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23636" PostHistoryTypeId="1" PostId="11507" RevisionGUID="f85b12ac-d029-45df-8b1d-f9d272e59bd4" CreationDate="2011-01-26T18:20:56.407" UserId="4039" Text="Resources for cooking for a person with type 2 diabetes." />
  <row Id="23637" PostHistoryTypeId="3" PostId="11507" RevisionGUID="f85b12ac-d029-45df-8b1d-f9d272e59bd4" CreationDate="2011-01-26T18:20:56.407" UserId="4039" Text="&lt;resources&gt;" />
  <row Id="23639" PostHistoryTypeId="2" PostId="11508" RevisionGUID="061d9e74-7c23-45f4-a96b-bfcb8b29be9d" CreationDate="2011-01-26T18:58:31.803" UserId="4039" Text="I worked in a restaurant that made its own tomato paste at the end of every summer. Each week we would purchase 14 cases of vine rippened tomatoes picked in the morning from the farmer at the farmers market. Each day we would process two cases through the [William Sonoma Tomato Press](http://www.williams-sonoma.com/products/italian-tomato-press/), add a couple table spoons olive oil and slowly simmer until the water has evaporated and the tomatoes are now a paste. We would just freeze the result and have homemade tomato paste through the winter." />
  <row Id="23640" PostHistoryTypeId="2" PostId="11509" RevisionGUID="82c5404d-f63d-4582-9146-6320682608d9" CreationDate="2011-01-26T19:06:11.173" UserId="4039" Text="My neighbor when I was growing up used an edition of the Joy of Cooking from 1943 because many of the baked recipes where designed to be durable enough to send cookies and things to soldiers in Europe during WW2. It looks like Amazon has a couple copies available. " />
  <row Id="23641" PostHistoryTypeId="2" PostId="11510" RevisionGUID="58b69f7d-7395-4310-ac80-34a0be02a922" CreationDate="2011-01-26T19:11:30.483" UserId="4039" Text="First, you can use a seasoned cast iron pan. In restaurants, the chefs always -- there are some exceptions -- start with a hot pan with hot oil before they add ingredients because this often prevents sticking." />
  <row Id="23642" PostHistoryTypeId="2" PostId="11511" RevisionGUID="23fd5623-2bb6-4a2d-b8f1-ce7f10470848" CreationDate="2011-01-26T19:26:02.583" UserId="835" Text="You have asked a huge question; bigger than one can reasonable answer on a site like this.&#xD;&#xA;&#xD;&#xA;I suggest you look into &quot;Crusing Guide&quot; type books.  One such is [Sail Away][1] - I have no involvement with this book other than having met the authors; there are many others.&#xD;&#xA;&#xD;&#xA;Books like this will take sailing-specific exigencies into account such as limited water/power/etc. as well as accounting for storage issues.&#xD;&#xA;&#xD;&#xA;Sailing, like many other *travel* endeavours can vary widely between people as well.  My version of spartan may well be your luxury.  Power budgets lead to refrigeration issues, and the like.&#xD;&#xA;&#xD;&#xA;Good luck and fair winds!  (from a sailboat owner)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Sail-Away-Outfitting-Provisioning-Cruising/dp/1896575064/" />
  <row Id="23643" PostHistoryTypeId="2" PostId="11512" RevisionGUID="c8f6c6ce-7b7a-41b0-8289-9a2b03b9a08b" CreationDate="2011-01-26T21:34:17.757" UserId="3479" Text="A trick is to not ignore the biga/poolish stage and use the end of that stage to develop the gluten.&#xD;&#xA;&#xD;&#xA;After you've let the biga sit, hold back about a third of the remaining flour and let your machine do the work of kneading the bread for as long as you feel will work for you.  The dough should be normal to a little wet at this point.  When you have the gluten really developed, then add the rest of the flour and work it in, by hand if you need to.&#xD;&#xA;  &#xD;&#xA;You won't fully develop the gluten that is available in the final flour, but you also will have forearms that don't ache." />
  <row Id="23644" PostHistoryTypeId="25" PostId="11507" RevisionGUID="aac4965e-23e6-4ee4-a6e5-82e6192efbeb" CreationDate="2011-01-26T22:55:50.727" Comment="http://twitter.com/#!/StackCooking/status/30398537044852736" />
  <row Id="23645" PostHistoryTypeId="2" PostId="11513" RevisionGUID="ebf00c76-b377-469b-8ac9-d0ebfbfe8195" CreationDate="2011-01-27T00:31:24.447" UserId="1387" Text="We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. The packet didn't open, just stayed stuck to the bottom of the flatbread while it baked. However I'm wonder if anything poisonous might have out gassed and been absorbed into the pizza dough. Maybe I'm paranoid, but I don't feel quite safe eating it now." />
  <row Id="23646" PostHistoryTypeId="1" PostId="11513" RevisionGUID="ebf00c76-b377-469b-8ac9-d0ebfbfe8195" CreationDate="2011-01-27T00:31:24.447" UserId="1387" Text="Accidentally baked flatbread with oxygen absorber -- is flatbread safe to eat?" />
  <row Id="23647" PostHistoryTypeId="3" PostId="11513" RevisionGUID="ebf00c76-b377-469b-8ac9-d0ebfbfe8195" CreationDate="2011-01-27T00:31:24.447" UserId="1387" Text="&lt;flatbread&gt;" />
  <row Id="23648" PostHistoryTypeId="5" PostId="11513" RevisionGUID="8f9acdba-a9e7-499f-aa14-75e123bc738c" CreationDate="2011-01-27T00:43:13.623" UserId="1387" Comment="added 121 characters in body; added 155 characters in body" Text="We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little packet that preserves the food with big words &quot;DO NOT EAT&quot; printed on the side. The packet didn't open, just stayed stuck to the bottom of the flatbread while it baked. However I'm wonder if anything poisonous might have out gassed and been absorbed into the pizza dough? Maybe I'm paranoid, but I don't feel quite safe eating it now.&#xD;&#xA;&#xD;&#xA;Oxygen absorber only lists a brand name: AGELESS.&#xD;&#xA;&#xD;&#xA;The flatbread (and the oxygen absorber) was cooked at 425 degrees Fahrenheit for about 10 minutes." />
  <row Id="23649" PostHistoryTypeId="5" PostId="11513" RevisionGUID="3e32cdf3-3320-428e-ba4c-708fd4846ab5" CreationDate="2011-01-27T00:51:59.873" UserId="1387" Comment="added 3 characters in body; added 145 characters in body" Text="We just accidentally baked some trader joes flatbread and didn't notice the oxygen absorber went in the oven with it. If you're unfamiliar, this is the little packet that preserves the food with big words &quot;DO NOT EAT&quot; printed on the side. The packet didn't open, just stayed stuck to the bottom of the flatbread while it baked. However I'm wondering if anything poisonous might have out gassed and been absorbed into the pizza dough? Maybe I'm paranoid, but I don't feel quite safe eating it now.&#xD;&#xA;&#xD;&#xA;Oxygen absorber only lists a brand name: AGELESS. From [this link][1] its the &quot;ZPT&quot; type. The first one listed on the page.&#xD;&#xA;&#xD;&#xA;The flatbread (and the oxygen absorber) was cooked at 425 degrees Fahrenheit for about 10 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.agelessoxygenabsorbers.com/AgelessFeatures.html" />
  <row Id="23650" PostHistoryTypeId="2" PostId="11514" RevisionGUID="4dbe1f97-6636-407f-a4bb-adeee40a8171" CreationDate="2011-01-27T01:04:03.643" UserId="3432" Text="Given that you have identified the oxygen scavenger as a [ZPT-type AGELESS device][1], I believe the active ingredient is mainly iron oxide, rust, which isn't inherently harmful.  However I do not know what the packaging material is made from.&#xD;&#xA;&#xD;&#xA;**AGELESS ZPT-type:**&#xD;&#xA;&#xD;&#xA;![AGELESS ZPT-type][2]&#xD;&#xA;&#xD;&#xA;I did find some data on the [Mitsuibishi website for AGELESS][3], stating that some types are alright when microwaved, but there were no direct references to direct heating.&#xD;&#xA;&#xD;&#xA;If it were me, I would remove the area around the patch and eat it, but I am not an expert and I would recommend that you contact them directly to be sure.&#xD;&#xA;&#xD;&#xA;Tel: 212-687-9030 (US)&#xD;&#xA;Email: AGELESS@mgc-a.com&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mgc.co.jp/eng/products/abc/ageless/type.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/ERrPR.jpg&#xD;&#xA;  [3]: http://www.mgc.co.jp/eng/products/abc/ageless/note.html" />
  <row Id="23651" PostHistoryTypeId="5" PostId="11216" RevisionGUID="3eca46bf-d46e-4fda-85d2-69138213d2df" CreationDate="2011-01-27T04:04:09.007" UserId="1601" Comment="Added picture; added 53 characters in body" Text="From my experience, the best way to use butter when baking is to let it soften to room temperature. However, sometimes one is short on time and must use the microwave to soften the butter. I always felt that cookies are better when the butter is a little firmer. Why is that? Is there a better way? Should I simply defrost the butter in the microwave carefully? Perhaps put it in a closed bag and run it under warm water? &#xD;&#xA;&#xD;&#xA;[![enter image description here][1]](http://www.flickr.com/photos/neilfein/5392197168/)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/NXmsi.jpg" />
  <row Id="23652" PostHistoryTypeId="2" PostId="11515" RevisionGUID="3f75d134-1a4a-4db0-a253-48711e2a5708" CreationDate="2011-01-27T04:37:45.037" UserId="4323" Text="I've made a few batches of hard crack candy, but so far every batch i've made has come out stickier than I'd like. by too sticky, i mean that the candies will stick to the parchment paper i store them in so hard that the two become inseparable. this happens even in the freezer. &#xD;&#xA;&#xD;&#xA;So far I've tried&#xD;&#xA;&#xD;&#xA; 1. letting the temperature go up a little higher on the candy thermometer (310-320)&#xD;&#xA; 2. adding powdered sugar after the candies have cooled down&#xD;&#xA;&#xD;&#xA;as experiments but to no avail.&#xD;&#xA;what can people recommend? is there an additive i could add to the mix? &#xD;&#xA; " />
  <row Id="23653" PostHistoryTypeId="1" PostId="11515" RevisionGUID="3f75d134-1a4a-4db0-a253-48711e2a5708" CreationDate="2011-01-27T04:37:45.037" UserId="4323" Text="hard crack candy coming out too sticky" />
  <row Id="23654" PostHistoryTypeId="3" PostId="11515" RevisionGUID="3f75d134-1a4a-4db0-a253-48711e2a5708" CreationDate="2011-01-27T04:37:45.037" UserId="4323" Text="&lt;sugar&gt;&lt;candy&gt;" />
  <row Id="23655" PostHistoryTypeId="25" PostId="11513" RevisionGUID="d3f21a67-fa1d-4820-a53a-51a0d0f4dcc6" CreationDate="2011-01-27T05:15:57.853" Comment="http://twitter.com/#!/StackCooking" />
  <row Id="23656" PostHistoryTypeId="2" PostId="11516" RevisionGUID="b91cf794-f23e-49e3-920a-419b5e1dac97" CreationDate="2011-01-27T08:42:11.813" UserId="3657" Text="Many years ago (35+) my grandmother received a container of a 'sponge cake improver' from a family member whom was a commercial baker. &#xD;&#xA;She describes it as looking like a thick amber liquid or paste. &#xD;&#xA;&#xD;&#xA;The method of using it was to put two teaspoons of this improver into a mixer with all the other ingredients, beat on high, and then turn into the cake tin. The result was a high quality sponge, every time. &#xD;&#xA;&#xD;&#xA;I've tried searching for what this product might be called, but turned up short. &#xD;&#xA;&#xD;&#xA;Without resorting to scouring a commercial baking centre - can someone identify what this commercial sponge cake improver would be?" />
  <row Id="23657" PostHistoryTypeId="1" PostId="11516" RevisionGUID="b91cf794-f23e-49e3-920a-419b5e1dac97" CreationDate="2011-01-27T08:42:11.813" UserId="3657" Text="Commercial Sponge Cake Improver?" />
  <row Id="23658" PostHistoryTypeId="3" PostId="11516" RevisionGUID="b91cf794-f23e-49e3-920a-419b5e1dac97" CreationDate="2011-01-27T08:42:11.813" UserId="3657" Text="&lt;sponge-cake&gt;" />
  <row Id="23659" PostHistoryTypeId="2" PostId="11517" RevisionGUID="f2fe8c96-233b-4607-9cd4-0087f45322c9" CreationDate="2011-01-27T08:46:02.820" UserId="4283" Text="I'd say if it isn't much of a hassel, just dunk this portion and bake more bread.. It's better to be safe than sorry. And for the least you'll clear your mind of the possible side effects of the absorber and eat with ease, and enjoy the flatbread.." />
  <row Id="23660" PostHistoryTypeId="2" PostId="11518" RevisionGUID="adcbafb3-f242-49c7-951b-51bd8586630c" CreationDate="2011-01-27T09:46:16.297" UserId="4194" Text="A quick search seems to suggest it's a liquid emulsifier. It's not the most natural of products: a couple of E-numbers and propylenes in there.&#xD;&#xA;&#xD;&#xA;http://www.rajfoods.net/cake-improvers.html&#xD;&#xA;&#xD;&#xA;Click across to Cake Gel Improvers." />
  <row Id="23661" PostHistoryTypeId="25" PostId="11516" RevisionGUID="e87c530e-8ea7-4f2f-bb9c-d9fa414f2dd6" CreationDate="2011-01-27T11:15:57.940" Comment="http://twitter.com/#!/StackCooking/status/30584794089791488" />
  <row Id="23663" PostHistoryTypeId="5" PostId="11457" RevisionGUID="3f1a1fa3-2872-4bbf-8130-2a9433cd8908" CreationDate="2011-01-27T12:15:45.303" UserId="4026" Comment="added 1 characters in body" Text="Yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water.&#xD;&#xA;&#xD;&#xA;I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.&#xD;&#xA;&#xD;&#xA;it is important to lower the heat at the lowest possible and keep the pot covered.&#xD;&#xA;For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).&#xD;&#xA;&#xD;&#xA;To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).&#xD;&#xA;&#xD;&#xA;You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)" />
  <row Id="23664" PostHistoryTypeId="2" PostId="11520" RevisionGUID="a5730a83-93d4-499a-bd82-4b6ea0016556" CreationDate="2011-01-27T13:46:18.093" UserId="611" Text="Assuming that this is a relatively mild case of diabetes, this isn't too different from &quot;normal&quot; food.&#xD;&#xA;In type 2 diabetes, the problems begin when too much sugar is made available to the body quickly. This is actually more easily avoided than most people realize, through some simple guidelines.&#xD;&#xA;&#xD;&#xA; - **No simple, easily absorbed sugar**. This is obvious. Avoid any sugar that comes in packets. Also go easy on sweet fruit (like peaches or grapes) as they contain sugar too.&#xD;&#xA; - **More complex carbohydrates**. Carbohydrates (aside from sugar itself) are broken down by the body into sugars. This is fine, the energy has to come from somewhere. However, different types of carbs break down at different rates, and therefore have a different effect on the blood sugar levels. This is defined by the food's glycemic index (GI). Try to aim for foods with a lower GI, these are occasionally surprising. Sweet potato, for instance, has a lower GI than potatoes.&#xD;&#xA; - **More fibre**. Another simple method of slowing the rush of sugar to the bloodstream is to eat the carbs with fibre. Generally, nature has done just this, and it is man who has refined it into pure sugar. Sugar cane is like chewing a stick. Whole grains, like whole rice, quinoa or oats, are quite fibery and slow down the sugar absorption from their own carbs.&#xD;&#xA;&#xD;&#xA;That's a quick run down of the basics.&#xD;&#xA;For more information on the glycemic index, see [http://www.glycemicindex.com/][1] &#xD;&#xA;&#xD;&#xA;Disclaimer: I am not a diabetic, but I eat as described and am hoping to avoid becoming one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.glycemicindex.com/" />
  <row Id="23665" PostHistoryTypeId="25" PostId="11515" RevisionGUID="c71256e5-5405-458f-bd1e-9221d105a5c8" CreationDate="2011-01-27T14:15:59.097" Comment="http://twitter.com/#!/StackCooking/status/30630096788258816" />
  <row Id="23666" PostHistoryTypeId="6" PostId="11516" RevisionGUID="26f00e91-8b5b-4d6c-9d71-bd1415fbe3f0" CreationDate="2011-01-27T15:47:53.347" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;food-science&gt;&lt;cake&gt;&lt;sponge-cake&gt;" />
  <row Id="23668" PostHistoryTypeId="2" PostId="11521" RevisionGUID="60559a3c-33a5-4a59-b938-3791c36f3abe" CreationDate="2011-01-27T16:14:58.417" UserId="4283" Text="A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll &quot;grow too much&quot;.. I looked around the internet for &quot;Pizza yeast&quot; and all I found was people saying that it was a marketing gimmick and it was just normal instant yeast. &#xD;&#xA;&#xD;&#xA;So here's my questions, is there anything special in &quot;Pizza yeast&quot; or can we just use normal yeast (in lesser amount of course) and achieve the same??" />
  <row Id="23669" PostHistoryTypeId="1" PostId="11521" RevisionGUID="60559a3c-33a5-4a59-b938-3791c36f3abe" CreationDate="2011-01-27T16:14:58.417" UserId="4283" Text="Is 'Pizza yeast' any different than normal baking yeast?" />
  <row Id="23670" PostHistoryTypeId="3" PostId="11521" RevisionGUID="60559a3c-33a5-4a59-b938-3791c36f3abe" CreationDate="2011-01-27T16:14:58.417" UserId="4283" Text="&lt;pizza&gt;&lt;italian-cuisine&gt;&lt;yeast&gt;" />
  <row Id="23671" PostHistoryTypeId="2" PostId="11522" RevisionGUID="cb958c52-981a-4fcc-8e0f-4d827e4b403c" CreationDate="2011-01-27T16:26:16.210" UserId="4026" Text="As Italian I prepare my Tomatoes sauce every year, here are the steps.&#xD;&#xA;&#xD;&#xA;Choose good pear like tomatoes, in Italy we have the [San Marzano's tomatoes][1] that have just a little bit of water (are the best IMHO).&#xD;&#xA;&#xD;&#xA;You cut them and then you mesh them with vegetable mill or a mixer.&#xD;&#xA;&#xD;&#xA;Be aware, here you have **the greatest secret ever**.&#xD;&#xA;&#xD;&#xA;Take an old, clean cotton made cushion cover (or just a cotton bag), fill it with your sauce and hang it on a broom handle between two chairs (keep a container under the bag to avoid to loose water)&#xD;&#xA;&#xD;&#xA;Keep it some hours till the sauce will loose all the water (you can help pushing with your hands).&#xD;&#xA;&#xD;&#xA;Cook the sauce with just basil (no salt, never!)&#xD;&#xA;&#xD;&#xA;Then you can sterilize the jar, but this may be another question ;-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/San_Marzano_tomato" />
  <row Id="23672" PostHistoryTypeId="2" PostId="11523" RevisionGUID="6ee655dd-7220-4f50-b147-6be1dd95fc2c" CreationDate="2011-01-27T16:59:08.190" UserId="4194" Text="From what I can find, it contains 'dough relaxers' so you can shape the dough without it springing back. It also claims you don't need to let it rise, but it then tells you to bake your pizza for 30 minutes! So it essentially rises in the oven.&#xD;&#xA;&#xD;&#xA;Compare this to 'proper' dough which you let rise for a couple of hours, pull into shape and then bake in a screaming hot oven for 5 minutes tops. It strikes me that using pizza yeast is 'pizza for dummies'; claiming 'it stops it rising too much' is nonsense because if the amount of yeast is correct in your recipe you control the rise anyway.&#xD;&#xA;&#xD;&#xA;So it depends on whether you like doing things easy or doing things right. You can bet your pepperoni slices they don't use 'pizza yeast' in Naples. Personally I cheat just a little and use dried fast-action yeast as it has a longer shelf-life and you don't fuss around proving it, and my pizzas come out great." />
  <row Id="23673" PostHistoryTypeId="2" PostId="11524" RevisionGUID="d1308f6f-3c7e-434d-8425-74a9976dce49" CreationDate="2011-01-27T17:01:26.803" UserDisplayName="user4546" Text="I am a Jamaican living abroad, and it is not easy to get the Callaloo, so yes I use Spinach as a substitute. The difference is, you really have to cook the Callaloo, were as you can eat the spinach raw, but both can be cooked in the same recipes. " />
  <row Id="23674" PostHistoryTypeId="25" PostId="11521" RevisionGUID="702cee5a-9166-4a30-8023-f79905a3e1cf" CreationDate="2011-01-27T17:15:59.127" Comment="http://twitter.com/#!/StackCooking/status/30675396336820224" />
  <row Id="23675" PostHistoryTypeId="6" PostId="11521" RevisionGUID="589c6ed9-d9fe-4607-8515-11d1214547cd" CreationDate="2011-01-27T17:28:36.023" UserId="1601" Comment="edited tags" Text="&lt;pizza&gt;&lt;italian-cuisine&gt;&lt;yeast&gt;&lt;packaging&gt;" />
  <row Id="23676" PostHistoryTypeId="2" PostId="11525" RevisionGUID="773c45d3-f56a-4b2f-89ad-559f6ad62a81" CreationDate="2011-01-27T17:36:03.657" UserId="4547" Text="Yogurt making is a pretty gentle process - the bacteria involved do consume some of the natural milk sugars (and then excrete lactic acid, which in turn curdles the milk solids which thickens the texture) - but the carbohydrate drop is pretty minimal. If I was making yogurt from store-bought milk, I'd use the nutrition information on the side of the carton." />
  <row Id="23677" PostHistoryTypeId="6" PostId="11473" RevisionGUID="7a500e00-a360-45e4-ad50-ecd65539a4ff" CreationDate="2011-01-27T17:39:52.760" UserId="1601" Comment="edited tags" Text="&lt;tomatoes&gt;&lt;basics&gt;" />
  <row Id="23678" PostHistoryTypeId="2" PostId="11526" RevisionGUID="7830e8c5-6f37-4a67-aada-f0126feeb452" CreationDate="2011-01-27T17:46:00.347" UserId="41" Text="I've come across this particular recommendation many times in [various recipes][1] and cookbooks and probably even given it out myself once or twice.  Poultry is sufficiently cooked when the juices run clear, not red or pink.&#xD;&#xA;&#xD;&#xA;In recent months and years, as I've grown more interested in and knowledgeable about the science of cooking, I've learned to be skeptical of such simplistic claims.  This one is repeated *everywhere* - even the [Ontario Ministry of Health][2] says it - but I've also run across various [claims that it is dangerous advice][3].&#xD;&#xA;&#xD;&#xA;What I'd like to know is this:&#xD;&#xA;&#xD;&#xA;**What does it *actually* mean - chemically or biologically speaking - when poultry juices run clear?  Is it actually a reliable indicator that the food is safe to eat?**&#xD;&#xA;&#xD;&#xA;P.S. I am quite well aware that the way one is *supposed* to test for doneness is to use a thermometer and ensure that the internal temperature has reached 165° F / 74° C.  I always do this, but thermometers can break, run out of battery, etc., so I think it is still helpful to know if the juice test is ever a viable alternative.  But most importantly I am interested in understanding *what is happening* to the meat that causes the juices to change colour, and under what other conditions this can happen.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/food/recipes/roastturkeywithbread_87596&#xD;&#xA;  [2]: http://www.health.gov.on.ca/english/public/pub/foodsafe/foodhandl.html&#xD;&#xA;  [3]: http://www.foodpoisonjournal.com/2009/07/articles/food-poisoning-watch/cook-until-juices-run-clear-is-bad-food-safety-advice/" />
  <row Id="23679" PostHistoryTypeId="1" PostId="11526" RevisionGUID="7830e8c5-6f37-4a67-aada-f0126feeb452" CreationDate="2011-01-27T17:46:00.347" UserId="41" Text="Is &quot;until juices run clear&quot; a valid test for poultry doneness?  Why or why not?" />
  <row Id="23680" PostHistoryTypeId="3" PostId="11526" RevisionGUID="7830e8c5-6f37-4a67-aada-f0126feeb452" CreationDate="2011-01-27T17:46:00.347" UserId="41" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;food-science&gt;&lt;poultry&gt;" />
  <row Id="23681" PostHistoryTypeId="2" PostId="11527" RevisionGUID="7a2616d0-56f2-4413-97b2-139bfbdc1631" CreationDate="2011-01-27T18:14:24.857" UserId="4547" Text="I'm pretty sure that I'm the first generation cook in my family to own an instant-read probe digital food thermometer. But then I may also be the first generation where salmonella in store-bought chicken is considered a saleable product and something to be cooked out by heat, rather than designed out by good farming and food handling practice. The 165F statement from food safety bodies was brought in to deal with such issues.&#xD;&#xA;&#xD;&#xA;In France, there are still plenty of people who like their chicken *very* pink. With my own grown chickens, I will cook them till a skewer pierced into the deepest part of the thigh (but not near the bone), shows clear juices and on deep-breasted old breeds that can leave a tinge of pink towards the bottom of a (deliciously juicy) breast. I'm personally comfortable with that particular risk/reward balance.&#xD;&#xA;&#xD;&#xA;But store-bought chicken? From an unattributed source? At $1:15/lb? Pass me the probe, please." />
  <row Id="23682" PostHistoryTypeId="5" PostId="11375" RevisionGUID="a1bcb5fa-0c50-4da9-85a0-523076706492" CreationDate="2011-01-27T19:04:46.613" UserId="41" Comment="added 238 characters in body" Text="The answer is that they are not much different.&#xD;&#xA;&#xD;&#xA;During fermentation, some of the milk's lactose is converted by bacteria into protein and other substances. The amount of conversion is pretty insignificant in terms of calories and grams of macronutrients. The most important effects are the changes in taste and consistency and the presence of live bacteria. Usually many of the bacteria survive the highly acid stomach fluids to reach the small intestine where they continue digesting lactose.&#xD;&#xA;&#xD;&#xA;[Fitday.com][1] gives the info below for a cup of each, which may be surprising at first. However, commercial yogurt tends to be more dense than milk, as you might see if you make it at home: a cup of milk gives you some watery fluid floating on top of less than a cup of yogurt. &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;&lt;strong&gt;Food&lt;/strong&gt;              | &lt;strong&gt;Calories&lt;/strong&gt; | &lt;strong&gt;Fat&lt;/strong&gt;  | &lt;strong&gt;Carbohydrates&lt;/strong&gt; | &lt;strong&gt;Protein&lt;/strong&gt;&#xD;&#xA;------------------+----------+------+---------------+--------&#xD;&#xA;Whole Milk Yogurt | 149 kcal | 8.0g | 11.4g         | 8.5g&#xD;&#xA;Whole Milk        | 146 kcal | 7.9g | 11.0g         | 7.9g&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://fitday.com" />
  <row Id="23683" PostHistoryTypeId="2" PostId="11528" RevisionGUID="efb97888-5295-4b50-86cd-01e0b7a680a8" CreationDate="2011-01-27T19:14:30.797" UserId="218" Text="What if you overcook it and there are no juices? You'd have to leave it in the oven until it caught fire.&#xD;&#xA;&#xD;&#xA;While this is, indeed, how my grandmother cooked poultry, I prefer a thermometer if anyone but me is eating it. (If it's just me, I actually test for doneness by pushing on the breast with my fingers. Don't recommend that method though...I cook a lot of chicken, and usually just sort of *know*.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23684" PostHistoryTypeId="2" PostId="11529" RevisionGUID="028bf252-2b20-48ac-92ab-ef0365f355af" CreationDate="2011-01-27T19:14:47.283" UserId="4548" Text="So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan.&#xD;&#xA;&#xD;&#xA;I am fed up with using half-steamed onions in my quest for making large amounts of sauce to freeze, and I don't have patience for 10.000 rounds of sautéing. Surely, there has got to be a better way?" />
  <row Id="23685" PostHistoryTypeId="1" PostId="11529" RevisionGUID="028bf252-2b20-48ac-92ab-ef0365f355af" CreationDate="2011-01-27T19:14:47.283" UserId="4548" Text="Sautéing big batch of onions." />
  <row Id="23686" PostHistoryTypeId="3" PostId="11529" RevisionGUID="028bf252-2b20-48ac-92ab-ef0365f355af" CreationDate="2011-01-27T19:14:47.283" UserId="4548" Text="&lt;onions&gt;&lt;sauteing&gt;" />
  <row Id="23687" PostHistoryTypeId="2" PostId="11530" RevisionGUID="e1c23a38-2202-4d96-b878-135f4bec61ae" CreationDate="2011-01-27T19:15:09.403" UserId="3345" Text="Chicken is cooked when it reaches the temperature necessary to denature (break down) most proteins, which kills any salmonella or other disease-causing agents and changes the texture of the meat.&#xD;&#xA;&#xD;&#xA;The juices that come out of meat as it cooks should be fat or water, both of which are colorless, but they could pick up color from the materials they pass through, such as the hemoglobin protein that gives muscle tissue its pink or red color. I suspect the denaturing of the proteins prevents them from leaking out, thus the juices become clear. Once the hemoglobin has been broken down, you can safely assume that the proteins that pathogens rely on to survive have been destroyed as well. So yes, the color of the juices coming from inside the meat should be a reliable indicator of doneness.&#xD;&#xA;&#xD;&#xA;**SIDEBAR*: There are in fact a few bacterial spores that can survive to much higher temperatures, as can the toxic chemicals produced as a waste product of some bacteria. These are relatively rare, and can be easily avoided by eating fresh, clean food and refrigerating any leftovers promptly." />
  <row Id="23688" PostHistoryTypeId="6" PostId="11529" RevisionGUID="56aacf04-3c47-40c4-815c-d8faf1c2e628" CreationDate="2011-01-27T19:26:42.037" UserId="41" Comment="edited tags" Text="&lt;onions&gt;&lt;sauteing&gt;&lt;bulk-cooking&gt;" />
  <row Id="23689" PostHistoryTypeId="5" PostId="11527" RevisionGUID="73e5049a-3880-444d-b0ad-bdfcf19c9a05" CreationDate="2011-01-27T19:42:56.113" UserId="4547" Comment="added 1116 characters in body" Text="Chicken juices contain a soupy mix of proteins including haemoglobin (which gives blood its red colour when mixed with oxygen), and some myoglobin (which gives red meat its red colour when mixed with oxygen). Up to about 140F, they are unchanged, but heat them to between 140F and 160F and they lose their ability to bind oxygen and so their colours change. So if your juices are running clear, you know the temperature is at least higher then 140F and probably closer to 160F if they are indeed clear.&#xD;&#xA;&#xD;&#xA;The question of what is 'doneness' is an interesting one. For most foods, doneness is a question of taste. After years of eating my chicken at 'at least 140F', I really like that taste. We usually cook foods to improve their taste, texture, nutritional value; very few foods traditionally kill or harm us if they are not cooked (cassava, certain beans are notable exceptions). Heating to 165F is recommended not for taste but to kill organisms such as salmonella - a tricky blighter that lives *inside* the cells of other some other creatures and so can't be washed or peeled off.&#xD;&#xA;&#xD;&#xA;I'm pretty sure that I'm the first generation cook in my family to own an instant-read probe digital food thermometer, so why is this now necessary? Well I may also be the first generation where salmonella in store-bought chicken is considered a saleable product and something to be cooked out by heat, rather than designed out by good farming and food handling practice. The 165F statement from food safety bodies was brought in to deal with such issues.&#xD;&#xA;&#xD;&#xA;In France, there are still plenty of people who like their chicken *very* pink. With my own grown chickens, I will cook them till a skewer pierced into the deepest part of the thigh (but not near the bone), shows clear juices and on deep-breasted old breeds that can leave a tinge of pink towards the bottom of a (deliciously juicy) breast. I'm personally comfortable with that particular risk/reward balance.&#xD;&#xA;&#xD;&#xA;But store-bought chicken? From an unattributed source? At $1:15/lb? Pass me the probe, please." />
  <row Id="23690" PostHistoryTypeId="2" PostId="11531" RevisionGUID="47b3a838-ef71-4955-9653-1d2029f8f897" CreationDate="2011-01-27T19:52:50.573" UserId="4550" Text="I bought some cooking wine last week and made a delicious meal with it.  I only used half a bottle, so the other half is still in my pantry.  &#xD;&#xA;&#xD;&#xA;I know that regular wine goes bad after about a day where as regular alcohol (rum, scotch, etc) doesn't really go bad at all.&#xD;&#xA;&#xD;&#xA;I looked on the bottle to see if it says &quot;keep refrigerated&quot;, &quot;expires after opening&quot;, etc... and there's nothing of the sort.&#xD;&#xA;&#xD;&#xA;Will that wine go bad, and if so, how fast?&#xD;&#xA;&#xD;&#xA;Thanks in advance!" />
  <row Id="23691" PostHistoryTypeId="1" PostId="11531" RevisionGUID="47b3a838-ef71-4955-9653-1d2029f8f897" CreationDate="2011-01-27T19:52:50.573" UserId="4550" Text="Does cooking wine go bad like regular wine?" />
  <row Id="23692" PostHistoryTypeId="3" PostId="11531" RevisionGUID="47b3a838-ef71-4955-9653-1d2029f8f897" CreationDate="2011-01-27T19:52:50.573" UserId="4550" Text="&lt;wine&gt;" />
  <row Id="23693" PostHistoryTypeId="5" PostId="11530" RevisionGUID="a2710b94-4e11-4915-8382-f33fb04b0c0b" CreationDate="2011-01-27T19:59:00.830" UserId="3345" Comment="addressed Aaronaut's comment; deleted 1 characters in body; added 88 characters in body; added 97 characters in body; added 111 characters in body" Text="Chicken is cooked when it reaches the temperature necessary to denature (break down) most proteins, which kills any salmonella or other disease-causing agents and changes the texture of the meat.&#xD;&#xA;&#xD;&#xA;The juices that come out of meat as it cooks should be fat or water, both of which are colorless, but they could pick up color from the materials they pass through, such as the hemoglobin protein that gives muscle tissue its pink or red color. I suspect the denaturing of the proteins prevents them from leaking out, thus the juices become clear. Once the hemoglobin has been broken down, you can safely assume that the proteins that pathogens rely on to survive have been destroyed as well. So yes, the color of the juices coming from inside the meat should be a reliable indicator of doneness.&#xD;&#xA;&#xD;&#xA;*SIDEBAR:* There are in fact a few bacterial spores that can survive to much higher temperatures, as can the toxic chemicals produced as a waste product of some bacteria. These are relatively rare, and can be easily avoided by eating fresh, clean food and refrigerating any leftovers promptly.&#xD;&#xA;&#xD;&#xA;**EDIT addressing @Aaronut's comment:** Most bacteria that live in, on, and around plants and animals require the same fairly narrow temperature range. 165 degrees F is enough to reliably kill salmonella and just about any standard pathogen (anything that would thrive inside the human body) in a minute or so, by also denaturing many of the proteins that make up the bacteria's cell walls and internals. [This site][1] suggests that 165 F is also the temperature at which juices will run clear - so yes, if the juices are running clear, the pathogens should already be dead, and probably for the same reason.&#xD;&#xA;&#xD;&#xA;*ANOTHER SIDEBAR:* In fact, poultry can be cooked at a much lower temperature if you're sufficiently careful. 40 minutes at 140 degrees is just as effective at killing salmonella. (I don't know whether this would also make the juices run clear, but I would guess so.) The catch is that in a traditional oven, there's no way to get the middle of the chicken that hot for 40 minutes without drying out the outside. [Sous-vide][2] cooking addresses this by cooking smaller pieces of food at very precise temperatures for long periods of time. The FDA publishes charts indicating how long you need to cook at a given temperature to &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Information/MeatTemperatureChart.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sous-vide" />
  <row Id="23694" PostHistoryTypeId="2" PostId="11532" RevisionGUID="501f7f4d-3c8c-4eaa-8671-d4f82ac117d1" CreationDate="2011-01-27T20:18:01.613" UserId="2175" Text="I don't have the special pan or any cupcake or muffin tins. &#xD;&#xA;&#xD;&#xA;Can I just plop spoonfuls on a cookie sheet? Does anyone know whether I have to alter the recipe? If so, how?" />
  <row Id="23695" PostHistoryTypeId="1" PostId="11532" RevisionGUID="501f7f4d-3c8c-4eaa-8671-d4f82ac117d1" CreationDate="2011-01-27T20:18:01.613" UserId="2175" Text="Making madeleines without the special pan?" />
  <row Id="23696" PostHistoryTypeId="3" PostId="11532" RevisionGUID="501f7f4d-3c8c-4eaa-8671-d4f82ac117d1" CreationDate="2011-01-27T20:18:01.613" UserId="2175" Text="&lt;baking&gt;" />
  <row Id="23697" PostHistoryTypeId="2" PostId="11533" RevisionGUID="c8bd0ccc-61ce-4049-8ba4-569c2057dd98" CreationDate="2011-01-27T20:19:43.267" UserId="4299" Text="Cooking wines have extra preservatives added so they will stay good for longer, though you should probably put it into the refrigerator.&#xD;&#xA;&#xD;&#xA;Related / duplicate question: [How long can I store cooking wine?][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1422/how-long-can-i-store-cooking-wine" />
  <row Id="23698" PostHistoryTypeId="2" PostId="11534" RevisionGUID="e175b642-9afe-4874-97a3-b96821944f72" CreationDate="2011-01-27T20:24:36.253" UserId="4550" Text="I really love cooking the &quot;main feature&quot; of a meal...  I love doing the meat - steak, chicken breasts, you name it, I love it.&#xD;&#xA;&#xD;&#xA;But when it comes to making the rest of the meal, I always draw a blank. I end up resorting to the same old thing that I know everyone loves (steamed asparagus, seasoned potatoes).&#xD;&#xA;&#xD;&#xA;I'm trying to figure out how to be more creative with the complementary pieces of the meal.  What is a good way to complement a dish?" />
  <row Id="23699" PostHistoryTypeId="1" PostId="11534" RevisionGUID="e175b642-9afe-4874-97a3-b96821944f72" CreationDate="2011-01-27T20:24:36.253" UserId="4550" Text="How to complement a dish?" />
  <row Id="23700" PostHistoryTypeId="3" PostId="11534" RevisionGUID="e175b642-9afe-4874-97a3-b96821944f72" CreationDate="2011-01-27T20:24:36.253" UserId="4550" Text="&lt;preparation&gt;" />
  <row Id="23701" PostHistoryTypeId="2" PostId="11535" RevisionGUID="9955cf45-87b5-4616-9d2f-cb6bdd2b28cc" CreationDate="2011-01-27T20:27:27.013" UserId="4551" Text="Generally... not as quickly. The salt content of the wine is much higher than drinking wine, which will preserve it *longer*. It will still &quot;go bad&quot; eventually. (Going bad is more a decrease in quality. It will still be edible, but unpleasant. It won't make you sick, except by the bad taste!)&#xD;&#xA;&#xD;&#xA;See this from [a Wikipedia Article][1]: &quot;Cooking wine typically available in North America is treated with salt as a preservative and food coloring.&quot;&#xD;&#xA;&#xD;&#xA;So, it's safer than normal wine, but I'd try and use it soon. The sooner, the better.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Classification_of_wine#By_vinification_methods_and_style" />
  <row Id="23702" PostHistoryTypeId="2" PostId="11536" RevisionGUID="96e4f580-eaee-4452-8f2b-f4507bbd1b32" CreationDate="2011-01-27T20:29:47.547" UserId="4504" Text="The onions will steam if there is not a sufficient amount of space around them for the water they release to evaporate, so short of a larger pan, doing multiple, smaller batches is the best way to ensure that." />
  <row Id="23703" PostHistoryTypeId="2" PostId="11537" RevisionGUID="41deb6ea-d77f-49b9-8b20-988d9355a729" CreationDate="2011-01-27T20:35:52.957" UserId="1236" Text="I have not personally tried this with onions, but whenever I need to cook large batches of something (for example, bacon) and I don't have enough space on top of the stove, I try to find a way to work it in the oven.&#xD;&#xA;&#xD;&#xA;Although it's not going to be a true sautée, I think you could probably achieve what you want with a few sheet pans of onions (mixed with oil) in the oven.&#xD;&#xA;&#xD;&#xA;[This recipe][1] would probably be a good guideline for time and temperature.  &#xD;&#xA;&#xD;&#xA;If that doesn't sound like something you'd like to try, do you have a grill?  What if you laid out a large amount of foil across the grates of your grill (put a lip on the edge, basically make an impromptu baking sheet out of foil) and do them on the grill over low to medium heat until they're the texture you want?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&amp;recipe_id=10000001860015" />
  <row Id="23704" PostHistoryTypeId="2" PostId="11538" RevisionGUID="0dc6e286-bfea-47df-a300-5692e2ce43cb" CreationDate="2011-01-27T20:42:28.223" UserId="4504" Text="You could certainly get a cookbook of side dishes and learn some new favourites, but what might be more useful is a book that teaches you about flavour combinations and menu planning.  I would suggest [Culinary Artistry][1] as one such book.  It's not about specific recipes (you can find those elsewhere or make them up), but rather it addresses the kind of skill you're looking to learn.&#xD;&#xA;&#xD;&#xA;One technique is to consider the origin of the main dish and choose side dishes from the same region.  Seasonality or market-based shopping is another approach to expanding your repertoire.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Culinary-Artistry-Andrew-Dornenburg/dp/0471287857/ref=sr_1_1?ie=UTF8&amp;qid=1296160355&amp;sr=8-1" />
  <row Id="23705" PostHistoryTypeId="5" PostId="11529" RevisionGUID="6ba1cd37-baa3-4e22-8329-7c421fcd38e5" CreationDate="2011-01-27T20:50:58.060" UserId="86" Comment="side-step the whole thousands separator issue" Text="So I like making pasta sauce with lots of sautéed onions, but to properly sauté, at least as far as I understand it, I can only put a limited amount of onions into my one medium sized pan.&#xD;&#xA;&#xD;&#xA;I am fed up with using half-steamed onions in my quest for making large amounts of sauce to freeze, and I don't have patience for ten-thousand rounds of sautéing. Surely, there has got to be a better way?" />
  <row Id="23706" PostHistoryTypeId="2" PostId="11539" RevisionGUID="5f157304-2e08-4641-a8de-f9c4900a38d3" CreationDate="2011-01-27T20:56:45.683" UserId="4504" Text="I've successfully frozen leftover wine and then later used it in stews.  I've never tried it with &quot;cooking wine&quot; though, because, I prefer to only cook with wine that I'd actually drink. " />
  <row Id="23707" PostHistoryTypeId="5" PostId="11534" RevisionGUID="b96ede2c-595f-4764-a9a4-53d1a17b2b27" CreationDate="2011-01-27T20:58:20.783" UserId="4550" Comment="added 102 characters in body" Text="I really love cooking the &quot;main feature&quot; of a meal...  I love doing the meat - steak, chicken breasts, you name it, I love it.&#xD;&#xA;&#xD;&#xA;But when it comes to making the rest of the meal, I always draw a blank. I end up resorting to the same old thing that I know everyone loves (steamed asparagus, seasoned potatoes).&#xD;&#xA;&#xD;&#xA;I'm trying to figure out how to be more creative with the complementary pieces of the meal.  &#xD;&#xA;&#xD;&#xA;What are some good things to keep in mind when preparing a side dish, and what are some good resources that will help me in my creativity?" />
  <row Id="23708" PostHistoryTypeId="6" PostId="11534" RevisionGUID="0f98c352-6eec-4127-a597-2064da5076d8" CreationDate="2011-01-27T21:02:37.690" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;learning&gt;&lt;pairing&gt;" />
  <row Id="23709" PostHistoryTypeId="2" PostId="11540" RevisionGUID="c6249e25-0d2a-47f9-a099-e8ea2ddf02d4" CreationDate="2011-01-27T21:43:20.900" UserId="4551" Text="There are tons of grains, which are great for sides. (Bulgur, Rice, Barley, Millet, etc.)&#xD;&#xA;&#xD;&#xA;Your additions to these grains could be simple, or complicated, according to your taste and time. Of course, these aren't the only things you can use to start a good side-dish. You could use pastas such as couscous or orzo. You could use polenta, as well.&#xD;&#xA;&#xD;&#xA;If you don't want to add a vegetable to the sides mentioned above, consider adding a vegetable somewhere in the meal. You could do this with a salad or a simple steamed vegetable with butter." />
  <row Id="23710" PostHistoryTypeId="2" PostId="11541" RevisionGUID="33eccf54-b488-4418-8193-bf9119fd318a" CreationDate="2011-01-27T21:45:24.130" UserId="4194" Text="You really need something that will contain the batter, as in the initial stages of baking the fat will melt and the whole lot will run into one big cake. Muffin/cake tins are relatively cheap and easy to come by." />
  <row Id="23711" PostHistoryTypeId="2" PostId="11542" RevisionGUID="4e93c244-4e44-4b97-8ebb-91b157d5bf6e" CreationDate="2011-01-27T21:56:34.607" UserId="1415" Text="i am in the same situation as you, and i've read that while you can use muffin tins (or mini ones?) for madeleines, using actual madeleine molds are really the best because their shape ensures that the finished product will have the right &quot;crispness&quot; to the edges that everyone adores. but i'm sure that they would taste the same however you make them -- it's just the texture will be a bit different." />
  <row Id="23712" PostHistoryTypeId="25" PostId="11531" RevisionGUID="6a0ec9aa-48a1-47b2-bda6-781a4ac36f08" CreationDate="2011-01-27T23:16:00.103" Comment="http://twitter.com/#!/StackCooking/status/30765997505908737" />
  <row Id="23713" PostHistoryTypeId="2" PostId="11543" RevisionGUID="8fa02442-0e20-426c-a722-60d9efb171f8" CreationDate="2011-01-28T01:00:47.707" UserId="3821" Text="Are there any herbs similar to or anything i can substitute marjoram with?" />
  <row Id="23714" PostHistoryTypeId="1" PostId="11543" RevisionGUID="8fa02442-0e20-426c-a722-60d9efb171f8" CreationDate="2011-01-28T01:00:47.707" UserId="3821" Text="Substitute for marjoram" />
  <row Id="23715" PostHistoryTypeId="3" PostId="11543" RevisionGUID="8fa02442-0e20-426c-a722-60d9efb171f8" CreationDate="2011-01-28T01:00:47.707" UserId="3821" Text="&lt;substitutions&gt;" />
  <row Id="23716" PostHistoryTypeId="2" PostId="11544" RevisionGUID="db61f1b7-3e60-41a2-afad-bad3b05eb937" CreationDate="2011-01-28T01:05:05.787" UserId="3432" Text="*Marjoram* is a type of **Oregano**, or rather it is from the *Origanum* family (*origanum majorana*, oregano is *origanum vulgare*).  So oregano makes the closest substitute I find, though it is stronger, so use less, oregano is often called *wild marjoram*.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23717" PostHistoryTypeId="2" PostId="11545" RevisionGUID="de120a3a-0c41-48af-a42c-06249acb64a4" CreationDate="2011-01-28T01:11:10.707" UserId="1236" Text="I have never made madeleines myself, but looking at the recipe and reading Elendil's concerns about the batter running, I would think you could fashion an impromptu &quot;madeleine pan&quot; out of aluminum foil.  It won't be the easiest thing in the world, and you're not going to get the perfect shell look, but I think you'll be able to get the right general shape and depth with a little craftwork.&#xD;&#xA;&#xD;&#xA;These look like something I would love to make, so I did a little research and a few people said they poured the batter into a sheet pan (in a very thin layer) and then cut them into squares after.  Not exactly the same final product, but if you're dying to use the batter I think it would still taste great.  As Elendil suggested, the people who said they were able to make them on a cookie sheet found that they were very flat and crispy (though still tasty). " />
  <row Id="23718" PostHistoryTypeId="25" PostId="11543" RevisionGUID="117e2d19-dff0-4d93-abf9-074286fb0124" CreationDate="2011-01-28T02:15:59.590" Comment="http://twitter.com/#!/StackCooking/status/30811293799686144" />
  <row Id="23719" PostHistoryTypeId="2" PostId="11546" RevisionGUID="598f79c0-680c-41c8-b4e8-5bf298e86e51" CreationDate="2011-01-28T02:20:50.483" UserId="1670" Text="Not a close match, but sage can impart the same hint of smokiness, and I've used it from time to time." />
  <row Id="23720" PostHistoryTypeId="2" PostId="11547" RevisionGUID="c7e7e331-9376-4198-8fc4-a2d6a6c1ea94" CreationDate="2011-01-28T03:12:38.193" UserId="1601" Text="Is there anything to the cliched image of the big ol' cast iron pot filled with fiery chili? &#xD;&#xA;&#xD;&#xA;We have some cast-iron skillets and love them, but I've heard that you're not supposed to cook tomatoes (possibly because they're acidic?) and beans (I have no idea why) in cast iron. I have a 3-quart pot I'm thinking about using as a test. &#xD;&#xA;&#xD;&#xA;- Does properly seasoned cast iron flavor the chili any differently? (I assume not, but anything else you cooked in that pot would taste faintly of chili.) &#xD;&#xA;- Does cast iron perhaps allow the pot to heat more evenly? &#xD;&#xA;- Would you season such a pot differently, or simply [season it the way one would season any cast iron cookware](http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet/647#647)? &#xD;&#xA;&#xD;&#xA;" />
  <row Id="23721" PostHistoryTypeId="1" PostId="11547" RevisionGUID="c7e7e331-9376-4198-8fc4-a2d6a6c1ea94" CreationDate="2011-01-28T03:12:38.193" UserId="1601" Text="Chili cast iron" />
  <row Id="23722" PostHistoryTypeId="3" PostId="11547" RevisionGUID="c7e7e331-9376-4198-8fc4-a2d6a6c1ea94" CreationDate="2011-01-28T03:12:38.193" UserId="1601" Text="&lt;cast-iron&gt;&lt;chili&gt;" />
  <row Id="23723" PostHistoryTypeId="4" PostId="11547" RevisionGUID="e16a5e55-5d0f-40b1-9a2c-80ecf4ae956f" CreationDate="2011-01-28T03:18:59.010" UserId="1601" Comment="edited title" Text="Would a cast iron pot work well for chili? If so, why? " />
  <row Id="23724" PostHistoryTypeId="2" PostId="11548" RevisionGUID="46970fd5-135f-4a94-bbfb-b09f1e8d2e61" CreationDate="2011-01-28T03:35:42.803" UserId="3203" Text="I have used one particular cast iron pan for tomatoes and bean dishes for over 20 years. Can't say I have ever noticed a taste difference when using other non cast iron pans&#xD;&#xA;&#xD;&#xA;The pan also looks like new, can't say that for many other pans that are less than 10 years old :-(" />
  <row Id="23725" PostHistoryTypeId="6" PostId="11531" RevisionGUID="5148b31c-2806-4b52-813c-c56a90cf2dfd" CreationDate="2011-01-28T03:48:29.320" UserId="1601" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;wine&gt;" />
  <row Id="23726" PostHistoryTypeId="2" PostId="11549" RevisionGUID="d8072bfc-ca59-4119-8613-28dd4d8537fd" CreationDate="2011-01-28T04:02:03.073" UserId="3203" Text="Make meat &quot;not the main feature&quot;. Having it as the main feature is a piece of history when meat was the most expensive part of the meal, and it also seems to have become an unhealthy piece of history&#xD;&#xA;&#xD;&#xA;Meat is significantly cheaper nowadays, so you can spend more on other things and make them the main part of the meal, not just side dishes&#xD;&#xA;&#xD;&#xA;It is a mental paradigm shift&#xD;&#xA;&#xD;&#xA;Start looking for new and unusual ingredients from small or local farmers, not just the staples from the main grocery stores, there is an entire new world to discover&#xD;&#xA;&#xD;&#xA;Try growing or wild harvesting your own ingredients&#xD;&#xA;&#xD;&#xA;Then the fun begins, finding recipes or techniques to use these new supplies and make that masterpiece&#xD;&#xA;&#xD;&#xA;The meal becomes much more interesting when the is more of &quot;you&quot; in it&#xD;&#xA;" />
  <row Id="23728" PostHistoryTypeId="6" PostId="11543" RevisionGUID="ecb5a838-95cc-466e-867d-41d8c9ab287a" CreationDate="2011-01-28T04:50:19.097" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;herbs&gt;" />
  <row Id="23729" PostHistoryTypeId="2" PostId="11551" RevisionGUID="398cef2f-1f6b-4ebd-9a29-4375cb478074" CreationDate="2011-01-28T05:04:19.960" UserId="152" Text="I get almost all of my recipes from &lt;a href=&quot;http://vegandad.blogspot.com/&quot;&gt;Vegan Dad&lt;/a&gt;. There's a bunch online, and he has a book too. I just bought the book and haven't had a chance to try anything, but it looks similar to the website, just more variety." />
  <row Id="23730" PostHistoryTypeId="25" PostId="11547" RevisionGUID="8eed3861-56fd-44f1-b740-e57926102feb" CreationDate="2011-01-28T05:15:59.947" Comment="http://twitter.com/#!/StackCooking/status/30856593465675777" />
  <row Id="23731" PostHistoryTypeId="6" PostId="11443" RevisionGUID="f9e32140-722f-444f-b0ff-ed3e88b8b90b" CreationDate="2011-01-28T05:36:20.977" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;cookbook&gt;&lt;vegan&gt;" />
  <row Id="23732" PostHistoryTypeId="5" PostId="11457" RevisionGUID="c6840e87-99ae-47eb-9e42-b04d94e4d588" CreationDate="2011-01-28T08:01:29.770" UserId="4026" Comment="added 132 characters in body" Text="If you are speaking about the Italian (our lovely one) recipe, yes, you have to cook it as long as possible and adding salt just at the end, this is the secret to avoid it'll loose a lot of water. In fact we use a stew finely chopped by a mixer to fill the ravioli.&#xD;&#xA;&#xD;&#xA;I usually fried with carrots, celery, garlic and onion (finely chopped), then brown the meat on both sides to close the pores and then add a glass of good red wine and I cover with the lid.&#xD;&#xA;&#xD;&#xA;it is important to lower the heat at the lowest possible and keep the pot covered.&#xD;&#xA;For a piece of at least 400gr of meat you have to cook it for at least 4 hours, adding a bit of wine in the case the meat will be dried (if you cover well and you have a low heat, it won't happen).&#xD;&#xA;&#xD;&#xA;To understand if the heat it's OK you will hear the the meat frying slowly but there will be not steam escaping the pot (or at least just a bit).&#xD;&#xA;&#xD;&#xA;You can add other spices if you like, but none containing salt, salted ones have to be added just at the end, when meat is already cooked (even better while you are mixing the meat with eggs)" />
  <row Id="23733" PostHistoryTypeId="2" PostId="11552" RevisionGUID="db0b7077-c201-4b63-a714-290e6acc4b8c" CreationDate="2011-01-28T08:09:09.793" UserId="4026" Text="Well, in Italy we use brewer's yeast to make pizza, on the contrary for sweet we use some normal/chemical baking yeast and for bread we use as well brewer's yeast.&#xD;&#xA;&#xD;&#xA;For a good recipe, in plain English (sorry mine is not so good), this is a correct recipe I found: &#xD;&#xA;&#xD;&#xA;&gt; 1.   the most important ingredient is the brewer's yeast. You have to try to&#xD;&#xA;&gt; find it… you can also use the powder&#xD;&#xA;&gt; (barm) type but the brewer's yeast is&#xD;&#xA;&gt; the best.&#xD;&#xA;&gt; 2.   first of all you have to take a big cup (like the one for the milk)&#xD;&#xA;&gt; and fill it with hot water and then&#xD;&#xA;&gt; put inside the hot water the brewer's&#xD;&#xA;&gt; yeast 25g (in Italy the standard ins 2&#xD;&#xA;&gt; pieces 25g). with a little spoon mix&#xD;&#xA;&gt; slowly in order to completely melt the&#xD;&#xA;&gt; brewer's yeast inside the hot water.&#xD;&#xA;&gt; Add a little spoon of sugar and mix&#xD;&#xA;&gt; again&#xD;&#xA;&gt; 3.   prepare in a big bowl 500g of flour (in Italy we have two type of&#xD;&#xA;&gt; flour, the type “00” that is better&#xD;&#xA;&gt; for the cake and the sweets in general&#xD;&#xA;&gt; and the type “0” that is the best for&#xD;&#xA;&gt; pizza try to find this type (“00”) add&#xD;&#xA;&gt; half table spoon of salt (mix) and two&#xD;&#xA;&gt; table spoon of extra virgin olive oil.&#xD;&#xA;&gt; 4.   add a half glass of good with wine and the melted brewer's yeast&#xD;&#xA;&gt; 5.   start (with your hands) mix the flour and the other ingredients inside&#xD;&#xA;&gt; the bowl for, at least, for 5 ÷ 8&#xD;&#xA;&gt; minutes… at the end of the work you'll&#xD;&#xA;&gt; have a ball of  “pasta di pizza”&#xD;&#xA;&gt; (around one kg.)&#xD;&#xA;&gt; 6.   now you have two choices: the first is to cover with a transparent&#xD;&#xA;&gt; film and put inside the TURNED OFF&#xD;&#xA;&gt; oven and left for 4 hours (20°C) the&#xD;&#xA;&gt; second is to put the bowl (suitable&#xD;&#xA;&gt; for the temperature of 60°C) inside&#xD;&#xA;&gt; the oven @ 60°C for 2 hours.&#xD;&#xA;&gt; 7.   when the fermentation will finish then take the “increased pasta ball”&#xD;&#xA;&gt; and work it with your hands for 2&#xD;&#xA;&gt; minutes&#xD;&#xA;&gt; 8.   divide the pasta in little ball around 235 ÷ 250 g ( I try to exact&#xD;&#xA;&gt; divide the pasta in 4 parts) and every&#xD;&#xA;&gt; ball will be one pizza&#xD;&#xA;&gt; 9.   start spread the pasta with the hands first and after with the&#xD;&#xA;&gt; mattarello (Italian piece of wood&#xD;&#xA;&gt; suitable for this kind of work) in&#xD;&#xA;&gt; order to obtain the thin circle to put&#xD;&#xA;&gt; inside you circular baking-pan (30 ÷&#xD;&#xA;&gt; 35 cm)&#xD;&#xA;&gt; 10.   find a good Italian tomatoes sauce and add it a table spoon of&#xD;&#xA;&gt; olive oil, salt a little bit and a&#xD;&#xA;&gt; good spoon of origanum (mix)… start to&#xD;&#xA;&gt; put the tomato on the thin pasta&#xD;&#xA;&gt; circle 3 table spoon for each&#xD;&#xA;&gt; 11.   find a good Italian mozzarella… I use to press the mozzarella with a&#xD;&#xA;&gt; tool that make me possible to&#xD;&#xA;&gt; eliminate a little bit the water… but&#xD;&#xA;&gt; also if you cut it with a knife in&#xD;&#xA;&gt; little pieces will be ok. One&#xD;&#xA;&gt; mozzarella (125 g) for one pizza (more&#xD;&#xA;&gt; or less) distribute it on over the&#xD;&#xA;&gt; tomato on the thin pasta circle&#xD;&#xA;&gt; 12.   start your oven ad put it at 250°C (the maximum you can)&#xD;&#xA;&gt; 13.   when the oven is ready put the pizza inside and cook it for, about 10&#xD;&#xA;&gt; minutes.&#xD;&#xA;&#xD;&#xA;Hope it helps." />
  <row Id="23734" PostHistoryTypeId="25" PostId="11526" RevisionGUID="5abc5d50-7ef7-4cc5-af03-66ae4a64593e" CreationDate="2011-01-28T08:16:00.230" Comment="http://twitter.com/#!/StackCooking/status/30901893131669505" />
  <row Id="23735" PostHistoryTypeId="2" PostId="11553" RevisionGUID="57eb2354-5cdc-47a8-824e-25e55b1527fe" CreationDate="2011-01-28T09:37:25.127" UserId="4323" Text="a properly seasoned cast iron skillet would work very well for making chili.&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;to answer your questions in order&lt;br /&gt;&#xD;&#xA;&lt;ol&gt;&lt;li&gt;the only reason cast iron would flavour your chili differently would be if you used it to cook something strong like fish or something with a lot of spices prior to cooking the chili and didn't clean the skillet sufficiently beforehand&lt;/li&gt;&#xD;&#xA;&lt;li&gt;cast iron conducts and evenly distributes heat very efficiently, so you'll really notice a difference when&#xD;&#xA;&lt;ul&gt; &lt;li&gt;toasting your spices&lt;/li&gt; &lt;li&gt;browning your ground beef/mince&lt;/li&gt;&#xD;&#xA;&lt;li&gt;sauteing your onions&lt;/li&gt;&lt;/ul&gt;&#xD;&#xA;but this is primarily due to the heavy construction of cast iron. you'd get the same from any skillet or pot with a heavy-bottom.&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;&lt;li&gt; there's no reason why you'd want to season your pot differently specifically for chili, although personally i add salt and pepper to the crisco/oil/lard as i season the pot in the oven.&lt;/li&gt;&lt;br /&gt; you want to be really careful with acidic tomatoes in a cast iron skillet. i suggest you do a trial well before you need to serve up any chili.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23736" PostHistoryTypeId="2" PostId="11554" RevisionGUID="3b52e1a0-0e42-44d7-8c3a-9a13cac6fc4a" CreationDate="2011-01-28T10:25:14.453" UserId="4558" Text="A great resource on spices is Gernot Katzer's website. The [majoram][1] page plus my own experience make me suggest **sage** (for the slightly bitter note) and **thyme**. I would not use oregano - to my Italian nose it smells very different.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uni-graz.at/~katzer/engl/Maio_hor.html" />
  <row Id="23737" PostHistoryTypeId="2" PostId="11555" RevisionGUID="2c7624ae-f916-486e-8e98-771c503e6040" CreationDate="2011-01-28T11:05:55.277" UserId="4559" Text="Whilst I am not that good, I love to cook and I absolutely love onions!&#xD;&#xA;&#xD;&#xA;When I cook, the longest part always seems to be peeling and cutting onions.. and hate the crying! (mainly because I buy the small ones and use about 7 or 8!)... Although, from reading the knife skills question, I think I just need a sharper knife and more practice!&#xD;&#xA;&#xD;&#xA;Anyway, having previously only bought fresh vegetables, I have recently &quot;discovered&quot; frozen, and I have to say, I think the majority are nicer than fresh!&#xD;&#xA;&#xD;&#xA;I am hesitant to try others without recommendations first, but, I have seen large packs of frozen, chopped onions and I was just wondering if these are as good as fresh?&#xD;&#xA;&#xD;&#xA;So far I have had sweetcorn, brussel sprouts and peas, but I have also had mixed stir fry vegetables which were horrible! are there any general rule as to what vegetables are good frozen?" />
  <row Id="23738" PostHistoryTypeId="1" PostId="11555" RevisionGUID="2c7624ae-f916-486e-8e98-771c503e6040" CreationDate="2011-01-28T11:05:55.277" UserId="4559" Text="Are frozen onions any good? (And general advice with frozen veg)" />
  <row Id="23739" PostHistoryTypeId="3" PostId="11555" RevisionGUID="2c7624ae-f916-486e-8e98-771c503e6040" CreationDate="2011-01-28T11:05:55.277" UserId="4559" Text="&lt;vegetables&gt;" />
  <row Id="23740" PostHistoryTypeId="2" PostId="11556" RevisionGUID="f4d246a8-b56c-4311-9121-7ed7e716c68c" CreationDate="2011-01-28T11:06:32.793" UserId="4558" Text="Italian perspective: yes, because the short time the ravioli stay in the boiling water is not enough to cook the meat. And this is particularly important if you are going to use pork in your filling.&#xD;&#xA;If you are worried about the filling being too loose, you can add a binder: you can try egg or ricotta cheese. At least this is what I would do.&#xD;&#xA;&#xD;&#xA;Also, depending on how much fat is there in your meat mix, you may want to drain it a bit after cooking. But I would try to avoid that as much as possible, since a lot of the flavorants are fat soluble, and you are going to loooooose them down the drain. So sad." />
  <row Id="23741" PostHistoryTypeId="25" PostId="11534" RevisionGUID="9acf93d0-584e-494f-bbab-0a92fb38aa20" CreationDate="2011-01-28T11:15:59.700" Comment="http://twitter.com/#!/StackCooking/status/30947189580636160" />
  <row Id="23742" PostHistoryTypeId="2" PostId="11557" RevisionGUID="1f0c377c-2a8d-4b65-be75-bce2815d8de5" CreationDate="2011-01-28T12:26:06.240" UserId="4303" Text="If you source your beans from a local roaster and grind on demand you should have no problem producing crema.&#xD;&#xA;&#xD;&#xA;The only issue is producing a crema made of fine bubbles. Too fresh and there is generally too much gas giving you a very bubbly crema. &#xD;&#xA;&#xD;&#xA;The origin and processing of the bean can also play a huge factor. If you have ever tried Monsooned Malabar you'll see what I mean.&#xD;&#xA;&#xD;&#xA;However at the end of the day you want a decent cup of coffee and taste is the only thing you can go by. There is no ideal age for beans. My favourite blend tastes best to me at around the 1.5-2 week mark and still produces a fine espresso. " />
  <row Id="23743" PostHistoryTypeId="2" PostId="11558" RevisionGUID="07762764-c7c0-4933-9a24-70687a39f1e6" CreationDate="2011-01-28T12:38:49.847" UserId="67" Text="My general rules are twofold -- &#xD;&#xA;&#xD;&#xA;* Is the item something that can be frozen whole? (yes for corn kernels, peas, lima beans, etc.) &#xD;&#xA;* Is it something that I'm going to reheat, but not cook over high heat?&#xD;&#xA;&#xD;&#xA;So, part of it's the items themselves, but the other part is how I'm preparing them ... and stir-fry just isn't something that I think lends itself to frozen vegetables in my opinion, as you want to cook them quickly, and they're not going to cook quickly from frozen.  Sweating, on the other hand, you might be okay with, I've never tried using frozen onions.&#xD;&#xA;&#xD;&#xA;I typically use frozen vegetables for things like pot pies, soups, and such, where the vegetables don't need to be at their absolute prime.  Frozen peas hold up amazingly well; I'll even sprinkle them into paella or other dishes to add texture and color.&#xD;&#xA;&#xD;&#xA;My suggestion for your onion problem would be to get larger onions.  You'll spend less crying over 1-2 large onions than 7 or 8 small ones.  At the very least, peel 'em all, then start cutting, so you're not exposed to the fumes slowly over a longer time." />
  <row Id="23744" PostHistoryTypeId="5" PostId="11552" RevisionGUID="361eadd6-bdea-4734-a0f6-ed9accdad244" CreationDate="2011-01-28T12:41:08.860" UserId="4026" Comment="added 4 characters in body" Text="Well, in Italy we use brewer's yeast to make pizza, on the contrary for sweet we use some baking/soda yeast powder (as is) and for bread we use as well brewer's yeast.&#xD;&#xA;&#xD;&#xA;For a good recipe, in plain English (sorry mine is not so good), this is a correct recipe I found: &#xD;&#xA;&#xD;&#xA;&gt; 1.   the most important ingredient is the brewer's yeast. You have to try to&#xD;&#xA;&gt; find it… you can also use the powder&#xD;&#xA;&gt; (barm) type but the brewer's yeast is&#xD;&#xA;&gt; the best.&#xD;&#xA;&gt; 2.   first of all you have to take a big cup (like the one for the milk)&#xD;&#xA;&gt; and fill it with hot water and then&#xD;&#xA;&gt; put inside the hot water the brewer's&#xD;&#xA;&gt; yeast 25g (in Italy the standard ins 2&#xD;&#xA;&gt; pieces 25g). with a little spoon mix&#xD;&#xA;&gt; slowly in order to completely melt the&#xD;&#xA;&gt; brewer's yeast inside the hot water.&#xD;&#xA;&gt; Add a little spoon of sugar and mix&#xD;&#xA;&gt; again&#xD;&#xA;&gt; 3.   prepare in a big bowl 500g of flour (in Italy we have two type of&#xD;&#xA;&gt; flour, the type “00” that is better&#xD;&#xA;&gt; for the cake and the sweets in general&#xD;&#xA;&gt; and the type “0” that is the best for&#xD;&#xA;&gt; pizza try to find this type (“00”) add&#xD;&#xA;&gt; half table spoon of salt (mix) and two&#xD;&#xA;&gt; table spoon of extra virgin olive oil.&#xD;&#xA;&gt; 4.   add a half glass of good with wine and the melted brewer's yeast&#xD;&#xA;&gt; 5.   start (with your hands) mix the flour and the other ingredients inside&#xD;&#xA;&gt; the bowl for, at least, for 5 ÷ 8&#xD;&#xA;&gt; minutes… at the end of the work you'll&#xD;&#xA;&gt; have a ball of  “pasta di pizza”&#xD;&#xA;&gt; (around one kg.)&#xD;&#xA;&gt; 6.   now you have two choices: the first is to cover with a transparent&#xD;&#xA;&gt; film and put inside the TURNED OFF&#xD;&#xA;&gt; oven and left for 4 hours (20°C) the&#xD;&#xA;&gt; second is to put the bowl (suitable&#xD;&#xA;&gt; for the temperature of 60°C) inside&#xD;&#xA;&gt; the oven @ 60°C for 2 hours.&#xD;&#xA;&gt; 7.   when the fermentation will finish then take the “increased pasta ball”&#xD;&#xA;&gt; and work it with your hands for 2&#xD;&#xA;&gt; minutes&#xD;&#xA;&gt; 8.   divide the pasta in little ball around 235 ÷ 250 g ( I try to exact&#xD;&#xA;&gt; divide the pasta in 4 parts) and every&#xD;&#xA;&gt; ball will be one pizza&#xD;&#xA;&gt; 9.   start spread the pasta with the hands first and after with the&#xD;&#xA;&gt; mattarello (Italian piece of wood&#xD;&#xA;&gt; suitable for this kind of work) in&#xD;&#xA;&gt; order to obtain the thin circle to put&#xD;&#xA;&gt; inside you circular baking-pan (30 ÷&#xD;&#xA;&gt; 35 cm)&#xD;&#xA;&gt; 10.   find a good Italian tomatoes sauce and add it a table spoon of&#xD;&#xA;&gt; olive oil, salt a little bit and a&#xD;&#xA;&gt; good spoon of origanum (mix)… start to&#xD;&#xA;&gt; put the tomato on the thin pasta&#xD;&#xA;&gt; circle 3 table spoon for each&#xD;&#xA;&gt; 11.   find a good Italian mozzarella… I use to press the mozzarella with a&#xD;&#xA;&gt; tool that make me possible to&#xD;&#xA;&gt; eliminate a little bit the water… but&#xD;&#xA;&gt; also if you cut it with a knife in&#xD;&#xA;&gt; little pieces will be ok. One&#xD;&#xA;&gt; mozzarella (125 g) for one pizza (more&#xD;&#xA;&gt; or less) distribute it on over the&#xD;&#xA;&gt; tomato on the thin pasta circle&#xD;&#xA;&gt; 12.   start your oven ad put it at 250°C (the maximum you can)&#xD;&#xA;&gt; 13.   when the oven is ready put the pizza inside and cook it for, about 10&#xD;&#xA;&gt; minutes.&#xD;&#xA;&#xD;&#xA;Hope it helps." />
  <row Id="23745" PostHistoryTypeId="2" PostId="11559" RevisionGUID="5cbc89bb-91d1-4e75-bdf4-448abba56859" CreationDate="2011-01-28T12:42:09.987" UserId="3853" Text="I find the biggest issues with frozen vegetables from a strictly aesthetics standpoint is texture and taste. Frozen veggies almost always lose the crunch that fresh has, especially if cooked properly and not cooked to a limp,mushy mess. The firmer vegetables tend to hold up to freezing better as well.&#xD;&#xA;&#xD;&#xA;Frozen onions are definitely limp and weaker than fresh ones, but you make a good point of time saving. I personally would take the extra time, but depending on how you are using them, like in home fries or some soups and sauces, they are a reasonable substitute" />
  <row Id="23746" PostHistoryTypeId="2" PostId="11560" RevisionGUID="658abf85-4f8f-47d0-bea4-2e3ed0d48f1a" CreationDate="2011-01-28T12:51:54.573" UserId="4303" Text="Find an iRoast 2. This is very similar to a pop corn popper but is purpose built. So larger roasting volume, ability to create and store profiles, chaff collector, connector to attach piping to pipe fumes outside etc.&#xD;&#xA;&#xD;&#xA;If you are in an apartment, a fluid bed roaster is probably your only real choice. Other roasting methods can generate a massive amount of smoke.&#xD;&#xA;&#xD;&#xA;A fluid bed probably generates smoke too, but the relatively high speed fan (to circulate the beans) dissipates it quite quickly. You probably want to get some concertina tubing and pipe the smoke outside anyway though." />
  <row Id="23747" PostHistoryTypeId="5" PostId="11559" RevisionGUID="0efe625b-7f50-412a-968c-a6bc70faddb7" CreationDate="2011-01-28T12:56:35.500" UserId="3853" Comment="added 269 characters in body" Text="I find the biggest issues with frozen vegetables from a strictly aesthetics standpoint is texture and taste. Frozen veggies almost always lose the crunch that fresh has, especially if cooked properly and not cooked to a limp,mushy mess. The firmer vegetables tend to hold up to freezing better as well.&#xD;&#xA;&#xD;&#xA;Frozen onions are definitely limp and weaker than fresh ones, but you make a good point of time saving. I personally would take the extra time, but depending on how you are using them, like in home fries or some soups and sauces, they are a reasonable substitute&#xD;&#xA;&#xD;&#xA;If you find you really like the fresh better, you can reduce the number of cutting/crying cycles but chopping some extra and freezing them yourself. You will get better flavor from your own recently frozen onions and have some prep done for next time you need them." />
  <row Id="23748" PostHistoryTypeId="2" PostId="11561" RevisionGUID="f98104fb-6a3b-4f6b-96d6-befd1cdd117f" CreationDate="2011-01-28T12:59:23.053" UserId="4194" Text="In China where iron woks are often used, they say a good, well-used wok imparts 'wok taste' to the food. In other words, the absorbed oils and flavours from previous cooking are imparted to subsequent meals, enhancing them subtly.&#xD;&#xA;&#xD;&#xA;The same might be true for chilli; no reason why not." />
  <row Id="23749" PostHistoryTypeId="2" PostId="11562" RevisionGUID="a8a47066-a886-43d8-b8a6-3da349945084" CreationDate="2011-01-28T13:18:37.123" UserId="4283" Text="Should be fine. Just make sure you clean the pot of any 'rust like' oxidization before you start cooking.. " />
  <row Id="23750" PostHistoryTypeId="5" PostId="11552" RevisionGUID="f0d8d4d3-789a-4233-a7b6-0cd532379ff0" CreationDate="2011-01-28T13:44:32.260" UserId="4026" Comment="added 65 characters in body" Text="Well, in Italy we use brewer's yeast to make pizza, on the contrary for sweet we use some baking/soda yeast powder (as is) and for bread we use as well brewer's yeast.&#xD;&#xA;&#xD;&#xA;So, yes, the yeast used for Pizza and for bread are the same.&#xD;&#xA;&#xD;&#xA;For a good recipe, in plain English (sorry mine is not so good), this is a correct recipe I found: &#xD;&#xA;&#xD;&#xA;&gt; 1.   the most important ingredient is the brewer's yeast. You have to try to&#xD;&#xA;&gt; find it… you can also use the powder&#xD;&#xA;&gt; (barm) type but the brewer's yeast is&#xD;&#xA;&gt; the best.&#xD;&#xA;&gt; 2.   first of all you have to take a big cup (like the one for the milk)&#xD;&#xA;&gt; and fill it with hot water and then&#xD;&#xA;&gt; put inside the hot water the brewer's&#xD;&#xA;&gt; yeast 25g (in Italy the standard ins 2&#xD;&#xA;&gt; pieces 25g). with a little spoon mix&#xD;&#xA;&gt; slowly in order to completely melt the&#xD;&#xA;&gt; brewer's yeast inside the hot water.&#xD;&#xA;&gt; Add a little spoon of sugar and mix&#xD;&#xA;&gt; again&#xD;&#xA;&gt; 3.   prepare in a big bowl 500g of flour (in Italy we have two type of&#xD;&#xA;&gt; flour, the type “00” that is better&#xD;&#xA;&gt; for the cake and the sweets in general&#xD;&#xA;&gt; and the type “0” that is the best for&#xD;&#xA;&gt; pizza try to find this type (“00”) add&#xD;&#xA;&gt; half table spoon of salt (mix) and two&#xD;&#xA;&gt; table spoon of extra virgin olive oil.&#xD;&#xA;&gt; 4.   add a half glass of good with wine and the melted brewer's yeast&#xD;&#xA;&gt; 5.   start (with your hands) mix the flour and the other ingredients inside&#xD;&#xA;&gt; the bowl for, at least, for 5 ÷ 8&#xD;&#xA;&gt; minutes… at the end of the work you'll&#xD;&#xA;&gt; have a ball of  “pasta di pizza”&#xD;&#xA;&gt; (around one kg.)&#xD;&#xA;&gt; 6.   now you have two choices: the first is to cover with a transparent&#xD;&#xA;&gt; film and put inside the TURNED OFF&#xD;&#xA;&gt; oven and left for 4 hours (20°C) the&#xD;&#xA;&gt; second is to put the bowl (suitable&#xD;&#xA;&gt; for the temperature of 60°C) inside&#xD;&#xA;&gt; the oven @ 60°C for 2 hours.&#xD;&#xA;&gt; 7.   when the fermentation will finish then take the “increased pasta ball”&#xD;&#xA;&gt; and work it with your hands for 2&#xD;&#xA;&gt; minutes&#xD;&#xA;&gt; 8.   divide the pasta in little ball around 235 ÷ 250 g ( I try to exact&#xD;&#xA;&gt; divide the pasta in 4 parts) and every&#xD;&#xA;&gt; ball will be one pizza&#xD;&#xA;&gt; 9.   start spread the pasta with the hands first and after with the&#xD;&#xA;&gt; mattarello (Italian piece of wood&#xD;&#xA;&gt; suitable for this kind of work) in&#xD;&#xA;&gt; order to obtain the thin circle to put&#xD;&#xA;&gt; inside you circular baking-pan (30 ÷&#xD;&#xA;&gt; 35 cm)&#xD;&#xA;&gt; 10.   find a good Italian tomatoes sauce and add it a table spoon of&#xD;&#xA;&gt; olive oil, salt a little bit and a&#xD;&#xA;&gt; good spoon of origanum (mix)… start to&#xD;&#xA;&gt; put the tomato on the thin pasta&#xD;&#xA;&gt; circle 3 table spoon for each&#xD;&#xA;&gt; 11.   find a good Italian mozzarella… I use to press the mozzarella with a&#xD;&#xA;&gt; tool that make me possible to&#xD;&#xA;&gt; eliminate a little bit the water… but&#xD;&#xA;&gt; also if you cut it with a knife in&#xD;&#xA;&gt; little pieces will be ok. One&#xD;&#xA;&gt; mozzarella (125 g) for one pizza (more&#xD;&#xA;&gt; or less) distribute it on over the&#xD;&#xA;&gt; tomato on the thin pasta circle&#xD;&#xA;&gt; 12.   start your oven ad put it at 250°C (the maximum you can)&#xD;&#xA;&gt; 13.   when the oven is ready put the pizza inside and cook it for, about 10&#xD;&#xA;&gt; minutes.&#xD;&#xA;&#xD;&#xA;Hope it helps." />
  <row Id="23751" PostHistoryTypeId="25" PostId="11555" RevisionGUID="9df592b8-1194-4983-9001-490d54315637" CreationDate="2011-01-28T14:16:00.113" Comment="http://twitter.com/#!/StackCooking/status/30992489275985922" />
  <row Id="23752" PostHistoryTypeId="2" PostId="11563" RevisionGUID="ef56525e-084f-4b18-b63d-466c5ffdeebe" CreationDate="2011-01-28T14:48:37.297" UserId="4338" Text="I know it's not what you asked, but another way to get around this problem is to cook with drinking wine, and then drink the leftover with the meal. Since some of the wine is already in the meal it will go together perfectly." />
  <row Id="23753" PostHistoryTypeId="2" PostId="11564" RevisionGUID="dcc49e65-81bb-4529-b10a-5e0b76a744eb" CreationDate="2011-01-28T15:11:30.220" UserId="4214" Text="I would question the assertion that &quot;normal&quot; wine goes off after &quot;about a day&quot;. &#xD;&#xA;&#xD;&#xA;About the only thing that can go wrong with it is for it to oxidize, and let's face it, the amount of oxygen that's going to get through the small opening of the bottle neck, is pretty tiny.&#xD;&#xA;&#xD;&#xA;Here's an idea: experiment. Get a mid-range, drinkable red wine. Pour yourself a small glass and drink it. Leave the bottle open at room temperature. The next day, pour yourself another small glass from the same bottle and taste it. I promise it won't make you ill. Is it as good as the first day? Revolting?&#xD;&#xA;&#xD;&#xA;From experience, I believe you'll find the wine still enjoyable after a week -- even if it's not in the peak condition it was in when you opened it. It will last even better if you cork it.&#xD;&#xA;&#xD;&#xA;(For white wine, of course, you'd keep it in the fridge, because you want it cold when you drink it. You could keep red in the fridge, but then you'd want to bring it back to room temperature for drinking)&#xD;&#xA;&#xD;&#xA;Perhaps you're thinking that your palate isn't sophisticated enough to notice the spoiling. I say, if you can't sense it, you shouldn't worry about it. (I also say, if you *can* sense it, and it's not a super high-end wine, you're being too fussy :) )&#xD;&#xA;&#xD;&#xA;For cooking, chefs tend to recommend that you shouldn't cook with a wine you wouldn't drink. I go along with that, although there may be economic reasons, depending on how much wine costs where you live. " />
  <row Id="23754" PostHistoryTypeId="2" PostId="11565" RevisionGUID="f74dc520-5dcc-4a64-9086-829100f2e490" CreationDate="2011-01-28T15:23:22.887" UserId="2569" Text="My only problem with frozen chopped onions tends to be that they're not chopped very fine. Other than that, in any *cooked* application, most people will not be able to tell the difference between the frozen onions and the freshly-chopped onions. Naturally, the same isn't true if you're not cooking the onions, but how many uses do you know for raw chopped onions? (Sliced, yes, but chopped?)" />
  <row Id="23755" PostHistoryTypeId="5" PostId="11555" RevisionGUID="924d65a7-eef3-4bba-a21c-7bfc3d83899b" CreationDate="2011-01-28T15:52:20.343" UserId="4559" Comment="added 20 characters in body" Text="Whilst I am not that good, I love to cook and I absolutely love onions!&#xD;&#xA;&#xD;&#xA;When I cook, the longest part always seems to be peeling and cutting onions.. and hate the crying! (mainly because I buy the small ones and use about 7 or 8!)... Although, from reading the knife skills question, I think I just need a sharper knife and more practice!&#xD;&#xA;&#xD;&#xA;Anyway, having previously only bought fresh vegetables, I have recently &quot;discovered&quot; frozen, and I have to say, I think the majority are nicer than fresh!&#xD;&#xA;&#xD;&#xA;I am hesitant to try others without recommendations first, but, I have seen large packs of frozen, chopped onions and I was just wondering if these are as good as fresh?&#xD;&#xA;&#xD;&#xA;So far I have had sweetcorn, brussel sprouts and peas which were all good, but I have also had mixed stir fry vegetables which were horrible! are there any general rule as to what vegetables are good frozen?" />
  <row Id="23756" PostHistoryTypeId="2" PostId="11566" RevisionGUID="c3d88b58-b25d-44bf-ae78-ad5898c693a9" CreationDate="2011-01-28T16:09:27.290" UserId="41" Text="I believe that the &quot;clichéd image&quot; you refer to is popular (and cliché) because of chili con carne's long history of being cooked outdoors in big cauldrons or at least over an open flame. As any camper will tell you, iron is the traditional material of choice when cooking with fire.&#xD;&#xA;&#xD;&#xA;As for what actually happens - cast iron is a **porous** material, unlike stainless steel or aluminum.  The seasoning in cast iron is essentially a layer of baked-in grease that fills those pores and over time absorbs the flavor of everything you cook in it.  It absolutely *does* impart a characteristic flavour, but *what that flavour is* depends to no small degree on what's been cooked in it before.  If you don't care properly for your cast iron, that flavour might very well be rancid fat.  So whether or not the flavour you get with your chili makes it *better, worse*, or just *different* is largely a matter of personal taste and habits.&#xD;&#xA;&#xD;&#xA;As for the acidity: Yes, acids can react with the iron, but cast iron is fairly corrosion resistant.  Cast iron is also used for pipes, so this is pretty well-documented by engineers; you need [a pH of 4.3 or less][1] to corrode cast iron to any significant degree.  Pure tomato juice is not a *strong* acid; it has a pH of [anywhere between 4.1 and 4.6][2], which is just at the threshold; when you consider that this is being diluted with tomato purée, water, meat juices, and various other lower-acid substances, it's evident that you're well within normal tolerances and can cook chili and other tomato products for as long as you like.&#xD;&#xA;&#xD;&#xA;Also, the seasoning itself provides some measure of protection for higher-acid foods, since the acid has to penetrate the grease, and water is not good at penetrating fat - that's why food rarely sticks to well-seasoned cast iron.&#xD;&#xA;&#xD;&#xA;Now this is not to say that the iron won't react *at all*, it just won't noticeably corrode or make your sauce/chili taste like metal.  Consensus seems to be that you'll end up with up to [5 mg of iron for every 3 oz of tomato sauce][3], which comes out to about 160 mg for the whole 3 quarts.  That's not good for you if you eat it all at once, but [toxicity doesn't happen until you hit 45 mg or so][4] every day for a prolonged period of time, so unless you're eating an entire quart/litre of chili or tomato sauce a day, it's not going to be a health hazard.&#xD;&#xA;&#xD;&#xA;So don't fill your cast iron pot with lemon juice or dump half a cup of vinegar in there - but don't worry about a few tomatoes either.  If anything, it just improves the nutritional content.&#xD;&#xA;&#xD;&#xA;As far as heat distribution is concerned, [cast iron really does not heat very evenly][5].  It's far more prone to hot spots than reasonably-priced aluminum- or copper-bonded stainless steel.  What it does do is *retain* heat very well, so it's excellent at maintaining just the right simmering *temperature* for something like chili, which you would otherwise need some fairly expensive stainless steel to achieve.  But you have to be **very** careful of scorching when you cook chili in cast iron; stir often.  A few times I've left my cast iron chili pot sitting around unattended for just a little too long and found some of the meat stuck to the bottom.&#xD;&#xA;&#xD;&#xA;Last but not least is the seasoning and the answer is no, you wouldn't season it any differently.  As I alluded to above, the seasoning really doesn't have much an effect when you're cooking a sauce or stew as opposed to a piece of meat or something else that has a tendency to stick.  The only function it really has here is to impart a tiny bit of flavour and insulate the iron from some of the acidity of the tomato juices, which isn't necessary anyway.&#xD;&#xA;&#xD;&#xA;All in all, I find cast iron to be very *good* for chili and other stews primarily because of its heat stability, but it's no panacea, and if you're *only* using the pot for chili then you won't get many of the benefits (in particular the beautiful &quot;black&quot; seasoning that accumulates after hundreds of rounds of greasing and cooking).  So by all means *use* your existing cast iron for chili and stews, but I wouldn't recommend for anybody to run out and buy a cast iron pot *just* for that purpose.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cispi.org/corrosion_resistance.htm&#xD;&#xA;  [2]: http://www.engineeringtoolbox.com/food-ph-d_403.html&#xD;&#xA;  [3]: http://books.google.ca/books?id=edPzm5KSMmYC&amp;lpg=PA605&amp;ots=2c-t0RmknU&amp;dq=cast%20iron%20poor%20conductor&amp;pg=PA605#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [4]: http://ods.od.nih.gov/factsheets/iron/#h11&#xD;&#xA;  [5]: http://www.seriouseats.com/2010/02/everything-you-need-to-know-about-cast-iron-cooking.html" />
  <row Id="23757" PostHistoryTypeId="2" PostId="11567" RevisionGUID="1e55aeea-65d0-48a1-9214-cffb6bb599b4" CreationDate="2011-01-28T16:48:23.243" UserId="4562" Text="I hope it okay to ask for suppliers on here, but while in London recently I found an online retailer who sold small quantities freshly roasted coffee beans to order, or even just green unroasted beans. I don't have the most discerning of palettes but the aroma and bean quality really did seem that much fresher and better. I wonder if there are some US suppliers that will roast fresh to order too that anyone would recommend? &#xD;&#xA;&#xD;&#xA;I'm in Philadelphia and I will look for a local supplier too as I imagine there must be one. I eventually want to roast the beans myself though I'm a long way from doing that. " />
  <row Id="23758" PostHistoryTypeId="1" PostId="11567" RevisionGUID="1e55aeea-65d0-48a1-9214-cffb6bb599b4" CreationDate="2011-01-28T16:48:23.243" UserId="4562" Text="Recommendations for freshly roasted coffee beans to order? " />
  <row Id="23759" PostHistoryTypeId="3" PostId="11567" RevisionGUID="1e55aeea-65d0-48a1-9214-cffb6bb599b4" CreationDate="2011-01-28T16:48:23.243" UserId="4562" Text="&lt;coffee&gt;" />
  <row Id="23760" PostHistoryTypeId="25" PostId="11529" RevisionGUID="28ca8ed4-efb5-42d8-a2c3-b3e459a43a0c" CreationDate="2011-01-28T17:15:59.943" Comment="http://twitter.com/#!/StackCooking/status/31037787486552064" />
  <row Id="23763" PostHistoryTypeId="2" PostId="11570" RevisionGUID="70f00869-c3d7-4a64-9431-93c52bccf7f8" CreationDate="2011-01-28T18:38:23.553" UserId="2832" Text="I'd have to imagine that in Philly there is no shortage of quality coffee roasters.  You could look to Yelp, though it's hard to parse the real reviews out of the planted ones.  Actually, the best advice I could give would be find a quality coffee shop, make friends with the owner, and try to glean the source of his/her coffee beans.  I did that with my local barista, and found a great coffee roaster in town as a result." />
  <row Id="23764" PostHistoryTypeId="25" PostId="11567" RevisionGUID="6e5c16d7-3690-42b8-9254-a69d43fde250" CreationDate="2011-01-28T20:15:59.710" Comment="http://twitter.com/#!/StackCooking/status/31083085021847552" />
  <row Id="23765" PostHistoryTypeId="2" PostId="11571" RevisionGUID="07300b87-5d11-40dc-8668-d6a121c93427" CreationDate="2011-01-28T20:41:12.747" UserDisplayName="user4570" Text="use self rising flour! i moved from mass to arizona! no one ever knows what im talking about when i say chicken fingers at a chinese resteraunt lol i have found a pretty close recipe for em now if i could just get the sweet n sour sauce they give ya" />
  <row Id="23766" PostHistoryTypeId="2" PostId="11572" RevisionGUID="e879ae27-bf14-4d8c-bd81-719b7b74017b" CreationDate="2011-01-28T21:02:57.687" UserId="4571" Text="I have the same problem and went through 3 different brands of milk, thinking they were UHT.  However, after some experimentation I determined what I was doing wrong.  &#xD;&#xA;&#xD;&#xA;In my case, after cutting the curd, and while the water was heating back up to 105, we were stirring too much.&#xD;&#xA;&#xD;&#xA;The key is very slow gentle movement. Just enough to slightly move the curds, and not **disturb** them.&#xD;&#xA;&#xD;&#xA; &quot;Stirring&quot; will cause you to end up with a nice tasting ricotta, but not mozzarella." />
  <row Id="23767" PostHistoryTypeId="2" PostId="11573" RevisionGUID="8042e856-75fe-4ef3-8b59-f27e49d1716e" CreationDate="2011-01-28T21:04:24.890" UserId="4571" Text="What is the key to keeping fresh Mozzarella soft.  &#xD;&#xA;&#xD;&#xA;It often turns &quot;sticky&quot; in refrigerator storage" />
  <row Id="23768" PostHistoryTypeId="1" PostId="11573" RevisionGUID="8042e856-75fe-4ef3-8b59-f27e49d1716e" CreationDate="2011-01-28T21:04:24.890" UserId="4571" Text="How to make soft, fresh Mozzarella Cheese" />
  <row Id="23769" PostHistoryTypeId="3" PostId="11573" RevisionGUID="8042e856-75fe-4ef3-8b59-f27e49d1716e" CreationDate="2011-01-28T21:04:24.890" UserId="4571" Text="&lt;cheese-making&gt;&lt;mozzarella&gt;" />
  <row Id="23770" PostHistoryTypeId="5" PostId="11571" RevisionGUID="7c595d2a-ed1e-49b0-a1c7-2a4af593e0e4" CreationDate="2011-01-28T21:07:04.473" UserId="1816" Comment="added 13 characters in body" Text="Use self rising flour. I moved from Mass. to Arizona, and no one ever knows what I'm talking about when I say chicken fingers at a Chinese restaurant.  &#xD;&#xA;&#xD;&#xA;I have found a pretty close recipe for 'em, now if I could just get the sweet 'n' sour sauce they give ya." />
  <row Id="23771" PostHistoryTypeId="2" PostId="11574" RevisionGUID="1ddbb25e-9595-479b-af9a-5f050e68516e" CreationDate="2011-01-28T21:13:12.427" UserId="2560" Text="Our Toaster isn't doing well, planning to replace it with a toaster oven to get some more versatility on the counter top. What features are good? I've looked and there are ones ranging from simple $25 models to $250 with a laundry list of features.  Just wonder what's useful and what's not, hope to find a good one that's $120 or less really, but I'm willing to pay extra if it's worth the money.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23772" PostHistoryTypeId="1" PostId="11574" RevisionGUID="1ddbb25e-9595-479b-af9a-5f050e68516e" CreationDate="2011-01-28T21:13:12.427" UserId="2560" Text="What features do I want in a Toaster Oven?" />
  <row Id="23773" PostHistoryTypeId="3" PostId="11574" RevisionGUID="1ddbb25e-9595-479b-af9a-5f050e68516e" CreationDate="2011-01-28T21:13:12.427" UserId="2560" Text="&lt;equipment&gt;" />
  <row Id="23774" PostHistoryTypeId="2" PostId="11575" RevisionGUID="23b915c8-ab02-4713-9eec-255222815389" CreationDate="2011-01-28T21:26:14.300" UserId="15" Text="If you don't care what your appliances look like, the primary feature to look for is the ability to get in there and clean the thing. Toaster ovens are flexible and convenient, but at the end of the day the worst feature to not have is a way to clean them." />
  <row Id="23775" PostHistoryTypeId="2" PostId="11576" RevisionGUID="f6cffa24-e5be-4cbe-880c-f1358c035006" CreationDate="2011-01-28T21:28:57.237" UserId="4547" Text="I'm assuming you're wanting to make classic dried sausage such as the salamis and saucisson of Italy and France.&#xD;&#xA;&#xD;&#xA;Common salt is certainly the key to the drying process and a quarter pound per 10 pounds of meat is a pretty commonly used ratio, but **you must also use a curing salt** which helps protect against some of the truly nasty food poisoning bugs such as Clostridium botulinum. This just loves the warm, oxygen-free centre of a curing sausage and produces the botulinum toxin which kills around 5% of people who contract the illness.&#xD;&#xA;&#xD;&#xA;Sodium nitrite (often called pink salt) or sodium nitrate (Insta Cure #2 - which converts to nitrite over time in the sausage and the nitrite then does the actual curing) are two commonly available salts.&#xD;&#xA;&#xD;&#xA;One-half ounce per 10 pounds of meat in addition to the regular salt is a commonly-used ratio. Don't use more and be sure to keep it away from kids and your regular salt - in quantity it is very dangerous.&#xD;&#xA;&#xD;&#xA;Something else I always use in dried sausage (but not hams or bacon) is a live starter culture such as LS-25 or one of the various stains sold as Bactoferm. Added to your mix at  two ounces per 10 pounds of meat with say three ounces of dextrose sugar and they will feed on the sugar and excrete lactic acid (just like the bacteria that you add to milk to make yogurt). This lowers the pH of the sausage which makes it even harder for dangerous bacteria to grow. It also produces that delicious acid tang to fermented sausage. If you use this, you hang the sausage in a really moist warm place for the first 24 hours to give the bacteria you added a head start (I have a tall old box with a lightbulb in the bottom).&#xD;&#xA;&#xD;&#xA;As far as temperature and humidity goes, 60F and 70 percent humidity are ideal. Humidity below 60 percent can dry out the casing and meat surface too fast which can then harden and prevent the centre from drying (which will then just rot). You could try hanging the sausage above a bowl of water to increase the general humidity in the room.&#xD;&#xA;&#xD;&#xA;Your sausage is ready when it has lost at least 30 percent of its original weight. Dry white mould on the casing is good, fuzzy black and green is bad. If you see a little you can rub it off with a cloth dipped in strong brine. Any sign that it is more than just on the surface and you'll have to bin the sausage and start again.&#xD;&#xA;&#xD;&#xA;So to recap. Chill your 10 pounds of meat and mince it to your taste. (at least 20% fat gives good texture and flavour). Dissolve the LS25 in a little water and then add it, a quarter pound of salt, a half ounce of Insta Cure #2, up to a couple of ounces of spice of your choice (ground chilli and paprika for chorizo or fennel for something more Italian) a half ounce of finally chopped garlic, a glass of red wine and mix it really well. Then stuff into soaked casings, pricking out any air bubbles with a pin. Hang in a warm place for a day to get the good bacteria you added going, and then hang them in a cool, dampish place until the sausages have lost at least 30% of their weight.&#xD;&#xA;&#xD;&#xA;I hope I haven't put you off - it's really as simple as baking a cake and homemade dried sausage is a tremendous thing of joy and beauty - but you really must get the ratios of salt and curing salt right.&#xD;&#xA;&#xD;&#xA;If you want to be safe and make fabulous cured sausage I can absolutely recommend Cooking by Hand by Paul Bertolli and Charcuterie by Michael Ruhlman &amp; Brian Polcyn which are both available in the US and Europe from Amazon.&#xD;&#xA;&#xD;&#xA;But please don't eat your current batch. Throwing it away won't hurt like paralysis that starts with the face and slowly descends to the rest of the body, bringing death by respiratory failure..." />
  <row Id="23776" PostHistoryTypeId="2" PostId="11577" RevisionGUID="6b42b5c4-ee36-40e0-ae4f-feab03c15a22" CreationDate="2011-01-28T21:31:37.243" UserId="15" Text="Although I agree you should investigate your neighborhood more thoroughly, I received a few shipments from [Portola's Coffee Club][1], and they had good, fresh shipping (every first week of the month), decent prices, and flexibility in plans (i.e. tailoring the type of coffee you receive).&#xD;&#xA;&#xD;&#xA;[Sweetmaria's][2] is a fantastic site with good prices, sourcing, and descriptions of what you will be buying if you are interested in buying unroasted beans. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.portolacoffee.com/Page/CoffeeClub.aspx&#xD;&#xA;  [2]: http://www.sweetmarias.com/index.php" />
  <row Id="23777" PostHistoryTypeId="2" PostId="11578" RevisionGUID="a99a59d7-7946-421a-99f0-a10ae0a81495" CreationDate="2011-01-28T21:39:11.043" UserId="1601" Text="I bought a bottle of organic flaxseed oil to season some cast iron, and the sote keeps it in the refrigerator. Does flaxseed oil need to be refrigerated, or is this just a silly thing that the overpriced organic grocery stores do? " />
  <row Id="23778" PostHistoryTypeId="1" PostId="11578" RevisionGUID="a99a59d7-7946-421a-99f0-a10ae0a81495" CreationDate="2011-01-28T21:39:11.043" UserId="1601" Text="Does flaxseed oil need to be refrigerated? " />
  <row Id="23779" PostHistoryTypeId="3" PostId="11578" RevisionGUID="a99a59d7-7946-421a-99f0-a10ae0a81495" CreationDate="2011-01-28T21:39:11.043" UserId="1601" Text="&lt;storage-method&gt;&lt;oil&gt;" />
  <row Id="23780" PostHistoryTypeId="2" PostId="11579" RevisionGUID="37047f1a-582e-4a1c-a747-c854f786e2c1" CreationDate="2011-01-28T21:42:44.987" UserId="4572" Text="Looking for places besides the local tea shops and grocery stores to find new teas.  What are some good places to order tea online?" />
  <row Id="23781" PostHistoryTypeId="1" PostId="11579" RevisionGUID="37047f1a-582e-4a1c-a747-c854f786e2c1" CreationDate="2011-01-28T21:42:44.987" UserId="4572" Text="What is a great website to order tea from?" />
  <row Id="23782" PostHistoryTypeId="3" PostId="11579" RevisionGUID="37047f1a-582e-4a1c-a747-c854f786e2c1" CreationDate="2011-01-28T21:42:44.987" UserId="4572" Text="&lt;shopping&gt;&lt;tea&gt;" />
  <row Id="23783" PostHistoryTypeId="2" PostId="11580" RevisionGUID="a18a6bd7-8803-498a-80ee-67fccf110a44" CreationDate="2011-01-28T21:43:05.563" UserId="15" Text="Assuming you are just out of any types of marjorams (wild, oregano, otherwise) the spice coriander can be substituted in the less-herbal (where you would swing with **sage**) categories, i.e. poultry or eggs. &#xD;&#xA;&#xD;&#xA;If you are adding marjoram to something with elements akin to smoked paprika, red pepper, here is where coriander comes in handy. I find it matches well with beef, venison, tomato particularly well. You need to tie the coriander's higher piques down though to emulate marjoram (which is more even in its notes); you can do this with thyme as suggested above, or *maybe* tarragon (though that can be pretty risky itself)." />
  <row Id="23784" PostHistoryTypeId="2" PostId="11581" RevisionGUID="f8f63004-af2d-48ba-8baf-c4130c3e19ad" CreationDate="2011-01-28T21:47:38.627" UserId="4547" Text="I can recommend the website of Lee Rosy's tea store in Nottingham, England - http://www.leerosyshop.com/ &#xD;&#xA;&#xD;&#xA;They have a great selection and I can vouch for the quality. They also have great tea making advice and tasting notes for all the teas.&#xD;&#xA;&#xD;&#xA;I'm guessing you're in the US, so I just had a look and you can pay with Paypal in US Dollars or Euros and they ship to Europe and the US." />
  <row Id="23785" PostHistoryTypeId="5" PostId="11577" RevisionGUID="c06b1ece-39d7-4415-a5de-8a8aafccc8d5" CreationDate="2011-01-28T21:49:23.547" UserId="15" Comment="deleted 8 characters in body; added 178 characters in body" Text="Although I agree you should investigate your neighborhood more thoroughly, I received a few shipments from [Portola's Coffee Club][1], and they had good, fresh shipping (every first week of the month), decent prices, and flexibility in plans (i.e. tailoring the type of coffee you receive).&#xD;&#xA;&#xD;&#xA;[Sweetmaria's][2] is a fantastic site with good prices, sourcing, and descriptions of what you will be buying if you are interested in buying unroasted beans. If you're ever in Columbus, OH, I would strongly recommend stopping at [Brioso's downtown][3] (fresh-roasted in the cafe, yes it's ventilated).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.portolacoffee.com/Default.aspx&#xD;&#xA;  [2]: http://www.sweetmarias.com/index.php&#xD;&#xA;  [3]: http://www.cafebrioso.com/" />
  <row Id="23786" PostHistoryTypeId="2" PostId="11582" RevisionGUID="836dead9-3a8c-4ce3-b014-a50b8f337407" CreationDate="2011-01-28T21:54:15.403" UserId="4571" Text="When I am searing scallops, they often stick in the pan and most of the time, they are very hard to turn.&#xD;&#xA;&#xD;&#xA;I use only a little oil 1-2 tablespoons.&#xD;&#xA;&#xD;&#xA;Am I not using enough?" />
  <row Id="23787" PostHistoryTypeId="1" PostId="11582" RevisionGUID="836dead9-3a8c-4ce3-b014-a50b8f337407" CreationDate="2011-01-28T21:54:15.403" UserId="4571" Text="How to prevent sticking and get a nice searing on scallops" />
  <row Id="23788" PostHistoryTypeId="3" PostId="11582" RevisionGUID="836dead9-3a8c-4ce3-b014-a50b8f337407" CreationDate="2011-01-28T21:54:15.403" UserId="4571" Text="&lt;scallops&gt;" />
  <row Id="23789" PostHistoryTypeId="2" PostId="11583" RevisionGUID="df5d5842-f148-419d-8d9a-dab89c9abe55" CreationDate="2011-01-28T21:57:27.627" UserId="4547" Text="I use a non-stick pan, make it really hot, season the scallops and give them 30 secs - 1 min a side, only touching them to turn once. I find it gives a really good sear, but with a tender centre." />
  <row Id="23790" PostHistoryTypeId="2" PostId="11584" RevisionGUID="81456402-8384-463a-aeb1-5f61af97f780" CreationDate="2011-01-28T22:08:31.510" UserId="2047" Text="Most likely, your pan is not hot enough before you put the scallops in. The pan should be hot enough for a drop of water to bounce around on the pan instead of just evaporating. There have been other similar questions:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/11467/how-do-i-prevent-food-from-sticking-to-a-standard-non-coated-pan" />
  <row Id="23791" PostHistoryTypeId="2" PostId="11585" RevisionGUID="b8b7912f-b3e7-40cc-b707-5d7fddcf60e0" CreationDate="2011-01-28T22:10:31.413" UserId="2047" Text="Flaxseed oil goes rancid quickly, and refrigeration slows down this process. So, yes, you should do as the label says (usually a good idea anyway) and keep it in the fridge." />
  <row Id="23792" PostHistoryTypeId="2" PostId="11586" RevisionGUID="6865e70a-d588-4263-8e0c-36c458ef781b" CreationDate="2011-01-28T22:10:43.540" UserId="1236" Text="Most likely, you're not heating your pan enough before placing the scallops in.  Without knowing your exact method it's hard to say what's going wrong, but 1-2 tbsp of oil should be enough for a normal amount of scallops.  &#xD;&#xA;&#xD;&#xA;To learn about properly heating your pan, I recommend this link:&#xD;&#xA;&#xD;&#xA;http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" />
  <row Id="23793" PostHistoryTypeId="5" PostId="11578" RevisionGUID="8df42ddb-108d-4c38-8d24-f286c94bc46f" CreationDate="2011-01-28T22:19:40.057" UserId="1236" Comment="spelling" Text="I bought a bottle of organic flaxseed oil to season some cast iron, and the store keeps it in the refrigerator. Does flaxseed oil need to be refrigerated, or is this just a silly thing that the overpriced organic grocery stores do? " />
  <row Id="23794" PostHistoryTypeId="4" PostId="11573" RevisionGUID="070b1a9f-db29-4d81-b7d4-523796be8b6f" CreationDate="2011-01-28T22:40:17.153" UserId="4571" Comment="improved question" Text="How to store homemade fresh Mozzarella Cheese" />
  <row Id="23795" PostHistoryTypeId="2" PostId="11587" RevisionGUID="4695d16d-f927-4bdd-a4a4-6acc80f82212" CreationDate="2011-01-28T22:46:16.787" UserId="4323" Text="I have to nominate gray and seddon. they're an australian outfit with a horribly outdated website, but they carry such a huge range of exquisite tea! i've ordered from them before; tea comes in vacuum sealed mylar bags and arrives promptly. they carry the best range of oolongs as i've seen (and tasted) online.&lt;br /&gt;[http://gray-seddon-tea.com/][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://gray-seddon-tea.com/" />
  <row Id="23796" PostHistoryTypeId="6" PostId="11579" RevisionGUID="37b6fd5c-e871-48e9-b9d0-de95b31f6198" CreationDate="2011-01-28T22:48:12.623" UserId="41" Comment="edited tags" Text="&lt;shopping&gt;&lt;tea&gt;&lt;websites&gt;" />
  <row Id="23797" PostHistoryTypeId="2" PostId="11588" RevisionGUID="5e7c4a99-d963-4763-b2ab-9aa55b38f70e" CreationDate="2011-01-28T22:51:56.103" UserId="3479" Text="My wife was on a tea kick for a while and bought a lot of teas [from TeaLuxe][1].  High quality, good service, good taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tealuxe.com/" />
  <row Id="23798" PostHistoryTypeId="2" PostId="11589" RevisionGUID="b46ec8fb-d56d-4d33-a809-393c447946af" CreationDate="2011-01-28T22:58:46.997" UserId="3479" Text="Depending on what else you have available to you, I found that a counter top oven works very well for me.  I have the ability to toast, but it also is an oven, a broiler and a convection oven.  There have been several times when I needed to have several things cooking at the same time (American Thanksgiving) and I was able to do the yams in the countertop oven, or a pie, or even a roast chicken once when the trickier item was taking up the main oven.  If you already have double ovens, that probably won't matter as much to you, but I have a small house and a single oven and the counter top model is a blessing when we're entertaining, or even when I want to heat the kitchen a bit less than the full oven.&#xD;&#xA;&#xD;&#xA;For me, then, being large enough to take a casserole or a pie was important, and the convection feature I use all the time because smaller ovens tend to be less even for their heat." />
  <row Id="23799" PostHistoryTypeId="2" PostId="11590" RevisionGUID="07bd640e-4ea2-4fdb-bade-97438402052c" CreationDate="2011-01-28T23:12:43.570" UserId="4504" Text="I believe that fresh mozzarella should be stored in the whey to keep it moist." />
  <row Id="23800" PostHistoryTypeId="5" PostId="11577" RevisionGUID="2cd94be6-7949-4f78-b469-eeb1559bae4f" CreationDate="2011-01-28T23:15:57.020" UserId="15" Comment="added philly local results" Text="I agree you should investigate your neighborhood more thoroughly. Just googling I found in Philadelphia [La Colombe Torrefaction][1] (whose coffees in the cafes are roasted in Philadelphia), [Chestnut Hill Coffee][2] (also roasted in shop), and [Old City Coffee][3] (again, roasted in shop).&#xD;&#xA;&#xD;&#xA;As for online and shipped, I received a few shipments from [Portola's Coffee Club][4], and they had good, fresh shipping (every first week of the month), decent prices, and flexibility in plans (i.e. tailoring the type of coffee you receive).&#xD;&#xA;&#xD;&#xA;[Sweetmaria's][5] is a fantastic site with good prices, sourcing, and descriptions of what you will be buying if you are interested in buying unroasted beans. If you're ever in Columbus, OH, I would strongly recommend stopping at [Brioso's downtown][6] (fresh-roasted in the cafe, yes it's ventilated).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lacolombe.com/pages/coffees&#xD;&#xA;  [2]: http://chestnuthillcoffee.com/&#xD;&#xA;  [3]: http://www.oldcitycoffee.com/&#xD;&#xA;  [4]: http://www.portolacoffee.com/Default.aspx&#xD;&#xA;  [5]: http://www.sweetmarias.com/index.php&#xD;&#xA;  [6]: http://www.cafebrioso.com/" />
  <row Id="23801" PostHistoryTypeId="25" PostId="11578" RevisionGUID="79d267fc-3327-4016-afc0-244c082ace2d" CreationDate="2011-01-28T23:16:00.023" Comment="http://twitter.com/#!/StackCooking/status/31128384692027392" />
  <row Id="23802" PostHistoryTypeId="2" PostId="11591" RevisionGUID="f840cf68-4242-4a9f-9d15-1e948055613a" CreationDate="2011-01-28T23:25:27.833" UserId="4504" Text="[David's Teas][1] has a really interesting selection of all types of teas, and they even have temporary &quot;special collections&quot; with different seasonal flavours or other themes.  For example, the website currently offers a holiday collection, a winter collection, and a wine-inspired collection.  There's always something new and different to try, but they also carry the classics.&#xD;&#xA;&#xD;&#xA;They're based in Canada and have international shipping available.  There's free shipping in N.America for orders of $50+, and free shipping internationally on orders of $75+.&#xD;&#xA;&#xD;&#xA;Their teas are definitely on the pricey side, but they are something special.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.davidstea.com/" />
  <row Id="23803" PostHistoryTypeId="4" PostId="7511" RevisionGUID="e5eb203c-b760-4734-91ae-6657941ce9d6" CreationDate="2011-01-28T23:30:43.010" UserId="1601" Comment="edited title" Text="Why does cinnamon in the grounds make older coffee taste better?" />
  <row Id="23804" PostHistoryTypeId="2" PostId="11592" RevisionGUID="3aad1beb-59b6-426d-8196-1eac961b2345" CreationDate="2011-01-28T23:51:27.457" UserId="1601" Text="After reading [this article](http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/), I want to try to re-season a skillet with flaxseed oil; I'm fairly certain I did a terrible job when I seasoned the skillet several years ago. Is it possible to do this with steel wool or vinegar? (I don't have a self-cleaning oven, so that method is out.)" />
  <row Id="23805" PostHistoryTypeId="1" PostId="11592" RevisionGUID="3aad1beb-59b6-426d-8196-1eac961b2345" CreationDate="2011-01-28T23:51:27.457" UserId="1601" Text="Stripping seasoning from cast iron" />
  <row Id="23806" PostHistoryTypeId="3" PostId="11592" RevisionGUID="3aad1beb-59b6-426d-8196-1eac961b2345" CreationDate="2011-01-28T23:51:27.457" UserId="1601" Text="&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="23807" PostHistoryTypeId="2" PostId="11593" RevisionGUID="fdeafff2-5dd9-4934-b6ea-3b352deda146" CreationDate="2011-01-28T23:52:08.220" UserId="3348" Text="My first advice is to use a bit more oil, maybe.&#xD;&#xA;&#xD;&#xA;I recently did scallops with a recipe from Thomas Keller, and his recipe calls for quite a bit of oil--probably 3 tbs or more (don't remember precisely, but it was way more than I would have put on my own). This was also my most successful pan-seared scallop batch to date, so I think he's onto something. And to my surprise, they were not at all greasy when served.&#xD;&#xA;&#xD;&#xA;You will need your oil to be quite hot too, as you want to be able to caramelize the scallops on the outside fairly quickly without overcooking the inside.&#xD;&#xA;&#xD;&#xA;Another thing is to leave the scallops alone after you first place them, and turn them only once. When the proteins are properly caramelized, the scallops will release from the pan much more easily. Just place them, leave them alone until that side is nicely browned, turn them over, brown and serve." />
  <row Id="23808" PostHistoryTypeId="2" PostId="11594" RevisionGUID="d667d94c-c594-4fd6-b2e1-68a9a4b039e4" CreationDate="2011-01-28T23:57:52.797" UserId="3348" Text="Do you need to remove a bunch of burnt-on stuff as well as the season? If the pan is clean but not rust-resistant or non-stick like you want, I'd suggest just treating it like you were doing it for the first time and just season over the old. It's not like you care about hurting the old season--you'll just be thickening it and filling in gaps.&#xD;&#xA;&#xD;&#xA;If you need to get it back to day zero, there are definitely questions here with good answers about how to do it.&#xD;&#xA;&#xD;&#xA;But the first thing I'd try, since the day zero cleaning methods are fairly drastic, is to make sure it's as clean as you can manage, then just go ahead and season. I have had good luck rehabilitating pans that were poorly seasoned but otherwise OK by doing this." />
  <row Id="23809" PostHistoryTypeId="2" PostId="11595" RevisionGUID="ad01bf61-4bc7-413a-958e-907c1675bbdd" CreationDate="2011-01-29T00:06:03.483" UserId="3348" Text="One thing to consider is whether you want it for a toaster mostly or an oven mostly. &#xD;&#xA;&#xD;&#xA;If you mostly want toast, think about how much air you're going to have to heat to get the bread toasted--a tall oven will work more slowly and be less efficient than one that's pretty close to the bread on both sides. This is also helpful if you think you'll be broiling in it.&#xD;&#xA;&#xD;&#xA;Conversely, if you think you'll be putting larger things in it, you'll probably want more room.&#xD;&#xA;&#xD;&#xA;My old work had a tall one (probably 8 inches inside clearance), and it took approximately one million years to make a piece of toast. I started toasting a bagel the day I left and four years later people are probably still waiting for it to brown." />
  <row Id="23810" PostHistoryTypeId="2" PostId="11596" RevisionGUID="30ac700e-9139-4ded-8f80-1211f1e97765" CreationDate="2011-01-29T03:37:27.973" UserId="67" Text="I actually debated asking a similar question last month, as I managed to set mine on fire the day after Christmas, and based on the new one I got, differences I've noticed (mostly features I miss from the old one; also a few things I've noticed at my neighbors and mom's house.&#xD;&#xA;&#xD;&#xA;* Insulated top;  If you frequently run out of space in your kitchen, and need to keep stuff on top of the toaster oven, it comes in handy.  (and some allow the top to open up so you can expose the top so it could be a bread or plate warmer)&#xD;&#xA;&#xD;&#xA;* Is the rack connected to the door so, when you open the door, the rack pushes out a couple of inches, so you don't have to reach in to extract things and risk burning yourself?  (okay, I admit, there's a few drawbacks to this; it means the rack isn't easily removable to be cleaned or if you need to pull it all the way out because there's something that got pushed to the back, and the next item)&#xD;&#xA;&#xD;&#xA;* Multiple racks or rack heights.  The different positions might be useful for the broiler, but the multiple racks really aren't that useful; things won't toast right when they're blocked by another level, and they don't tend to cook evenly when in oven mode, either.  (maybe if it's a convection .... it's my neighbor's toaster oven, so I haven't played enough with it)  If you leave both racks in there, then you've barely got any space in between to grab things out, so you're risking burning yourself.  (and well, they don't have that last feature where the rack pops out when you open the door)&#xD;&#xA;&#xD;&#xA;* Location of the controls; some are on the side, some are on the bottom.  Controls on the bottom are more prone to getting damaged by things getting pushed around on the counter, but I prefer it for a few reasons -- (1) the toaster oven's narrower, as there's no wasted space to the side; (2) the door opens higher up; this means you can have a large plate on the counter without it getting in the way when you want to open the toaster.&#xD;&#xA;&#xD;&#xA;* Convection ; some have it, some don't.&#xD;&#xA;&#xD;&#xA;* Broiler ; not all can do broil (top element) only.&#xD;&#xA;&#xD;&#xA;* Depth of the unit; some of them bump out so they can fit a round pizza; if they also have a little bracket so you don't accidentally push it up against the wall, there's hardly any space left on the counter.&#xD;&#xA;&#xD;&#xA;* How exposed the elements are; some of the newer ones have grills over the elements, I haven't had mine long enough to see if that'll protect it from melted cheese dripping on 'em, which I think was the cause of my toaster fire.&#xD;&#xA;&#xD;&#xA;* Turn-dial vs. brown-ness setting.  I don't know how to explain this one.  All of the toaster ovens in the stores I looked in have a dial, where you have to turn the dial past 10 min, then back to the little reference marks for the darkness that you like your toast;  My old one just had a setting at the bottom, you set it to toast, and hit the button.  If you wanted to shut it off, you opened the door.  Of course, with this style, there wasn't a timer on the oven, either.&#xD;&#xA;&#xD;&#xA;* Turn-off-via opening the door : Some do, some stay on.  I'm used to it, but of course, if that's the only way to shut it off, that also means you have to open the door to shut it off when there's a fire inside, which means better airflow.  (or unplug it, but when the plug's on the other side of the toaster, that one's not a great option, either).&#xD;&#xA;&#xD;&#xA;* Electronic controls : I personally view it as something else to break, but they might be able to do something special; I've never bought one, myself.&#xD;&#xA;&#xD;&#xA;* Cord length ; only really a problem when you've got an old kitchen that doesn't have a plug every 12&quot; or whatever the new standards seem to be; but you really don't want to plug a toaster into a power strip if you can help it, so if you know you're going to need to run it 3' down the counter, check the cord length.  (and which side it attaches, just in case you're then going in the wrong direction with it)&#xD;&#xA;&#xD;&#xA;* Crumb tray.  I hear other people use 'em.  They're supposedly important so you don't catch the thing on fire.&#xD;&#xA;&#xD;&#xA;* Accessories.  Some come with a little tray to use; some of them also have a little insert to turn it into a broiler pan (so you lift it out of the pan a little bit, so it won't stew in whatever drips off).  And I understand that you need some air flow around the pan, but in my opinion, something's wrong when the tray that comes with the toaster is 1/2 the area of the rack; it's like they weren't even trying, they just tossed in a tray from some other oven.  Others come with a little tool so you can pull the rack out so you don't burn yourself (which then gets lost or broken and thus sucks)&#xD;&#xA;&#xD;&#xA;* Size.  If you tend to make toast for lots of people at a time, then some of the larger toasters might be worth it; If you're single, the 6 or 8 slices of bread at the same time (but not the size of bread you like; you can only fit two of those) toasters might be a bit overkill)  And they now seem to measure themselves by 'size of a pizza I can fit', which makes no sense to me, as everyone knows the correct way to size toaster ovens by pizzas is how many halves of an english muffin you can fit in at one time (to make english muffin pizzas ... avoid the bagels, as sauce and cheese drip out the middle)&#xD;&#xA;&#xD;&#xA;... so um ... those are just some of the features I've noticed.  Some people might care about the 12&quot; pizza thing, I personally don't.  The timer vs. push button for the controls are likely a personal preference, as is the attached rack to the door vs. height adjustable/removable rack.)  The only really must-have is the removable crumb tray which Allison mentioned.  (even though you can go *years* without worry until there's a fire)" />
  <row Id="23811" PostHistoryTypeId="2" PostId="11597" RevisionGUID="acbde2d1-ce8f-46b6-9cea-b70b1bb00ca1" CreationDate="2011-01-29T03:50:01.907" UserId="4323" Text="I found a good resource over at Beyond Salmon&lt;br /&gt;&#xD;&#xA;[http://www.beyondsalmon.com/2007/03/mystery-of-skate-wing.html][1]&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;here's a summary of the main points:&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;skate turn out best with the cartilage still attached and connective tissue removed&lt;/li&gt;&#xD;&#xA;&lt;li&gt;cook using direct heat in a skillet&lt;/li&gt;&#xD;&#xA;&lt;li&gt;cook twice as long per side as you would another fish of similar thickness&lt;/li&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.beyondsalmon.com/2007/03/mystery-of-skate-wing.html" />
  <row Id="23812" PostHistoryTypeId="2" PostId="11598" RevisionGUID="9041bf5f-d8e2-4928-82c6-b0dc39aee3e6" CreationDate="2011-01-29T04:00:35.647" UserId="67" Text="From what you're describing, you probably just need to clean it (maybe a little scrub; I use some coarse salt and oil) and re-season, not fully strip it ... &#xD;&#xA;&#xD;&#xA;... but you have a nasty, disgusting pan ... the sort of thing that's found when cleaning out someone's barn or otherwise neglected for years, first start with:&#xD;&#xA;&#xD;&#xA;* self clean cycle of an oven&#xD;&#xA;* fireplace (once the fire's going well, just set it in the hot coals, and leave it 'til the next day)&#xD;&#xA;* campfire (pretty much the same thing)&#xD;&#xA;* grill (if charcoal, follow the fireplace rules; if gas, just crank it as high as it'll go)&#xD;&#xA;&#xD;&#xA;Next, you'll need to scrub.  A wire brush is your friend for this.  (I have some finer steel wire brushes and brass wire brushes; the heavy duty steel ones for scrubbing paint off of concrete block might be a little rough on the pan; a grill brush might do okay).&#xD;&#xA;&#xD;&#xA;[Then wash, dry, heat and just season it as if it were new.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet" />
  <row Id="23813" PostHistoryTypeId="6" PostId="641" RevisionGUID="3ec91b1b-7641-4adf-842d-69bc226dacfb" CreationDate="2011-01-29T04:05:21.040" UserId="67" Comment="disambiguating tags" Text="&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="23814" PostHistoryTypeId="6" PostId="5378" RevisionGUID="f25b3103-5fe4-4b7e-bdfb-a835a8cc4aad" CreationDate="2011-01-29T04:07:17.217" UserId="67" Comment="disambiguating tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="23815" PostHistoryTypeId="2" PostId="11599" RevisionGUID="ab818947-ea7f-4533-9cf2-ffe0f8ac5a6e" CreationDate="2011-01-29T04:21:19.747" UserId="152" Text="I recently found &lt;a href=&quot;http://www.adagio.com/&quot;&gt;Adagio Teas&lt;/a&gt;. They have a huge selection, decent prices, and **reviews**. If you're unfamiliar with teas, it's really helpful to see what other people had to say about them.&#xD;&#xA;&#xD;&#xA;I haven't tried most of my teas from them yet, but the ones I have tried were at least as good as what I can get locally, and they have a much bigger selection." />
  <row Id="23816" PostHistoryTypeId="2" PostId="11600" RevisionGUID="c2f8b3ca-eb51-451f-927e-ad8bbf4e46a4" CreationDate="2011-01-29T08:45:54.773" UserId="4504" Text="I like to make my own pizza dough.  Usually I end up with some leftover dough, which I stick in the fridge and then try to make into buns or something for breakfast the next morning.  It never turns out very nicely (and I am successful at making bread when that's what I set to do originally).  It doesn't seem to brown nicely, and the texture is sometimes a bit strange for what I expect from a bun. &#xD;&#xA;&#xD;&#xA;I'm wondering if it's something inherent in the style of dough used for pizza crust or something I'm inadvertently doing with the pizza dough that I wouldn't do with regular dough (maybe using too little, not letting it warm up enough, not enough rising time)?&#xD;&#xA;&#xD;&#xA;Here's the [dough recipe][1] that I tried this with most recently.  So, is pizza dough just too different from bread dough, or is there something I can do to make my leftover dough usable for something other than more pizzas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eatingwell.com/recipes/easy_whole_wheat_pizza_dough.html" />
  <row Id="23817" PostHistoryTypeId="1" PostId="11600" RevisionGUID="c2f8b3ca-eb51-451f-927e-ad8bbf4e46a4" CreationDate="2011-01-29T08:45:54.773" UserId="4504" Text="Why does leftover pizza dough make terrible bread?" />
  <row Id="23818" PostHistoryTypeId="3" PostId="11600" RevisionGUID="c2f8b3ca-eb51-451f-927e-ad8bbf4e46a4" CreationDate="2011-01-29T08:45:54.773" UserId="4504" Text="&lt;dough&gt;&lt;pizza&gt;&lt;breadmaking&gt;" />
  <row Id="23819" PostHistoryTypeId="2" PostId="11601" RevisionGUID="2b937639-4783-49d4-8792-2394a162d3db" CreationDate="2011-01-29T08:57:01.410" UserId="4504" Text="If you are used to eating a lot of salt, you may first need to accustom your palate to enjoying the natural, un-salt-enhanced flavours of things.  While adding lemon juice, spices, or other pungent/aromatic ingredients is a good way to keep your dishes flavourful without salt, you may initially find that you're missing the &quot;salty&quot; taste itself.  The cure for this is just to wait for your palate to readjust. " />
  <row Id="23820" PostHistoryTypeId="2" PostId="11602" RevisionGUID="0d110c87-751c-4018-a04a-a9d93321336d" CreationDate="2011-01-29T11:57:33.953" UserId="4504" Text="The &quot;ginger tea series&quot; by James Barber:&#xD;&#xA;&#xD;&#xA; - [Ginger Tea Makes Friends][1] &#xD;&#xA; - [Flash in the Pan][2] &#xD;&#xA; - [Fear of Frying][3]&#xD;&#xA;&#xD;&#xA;These are three tiny cookbooks of simple, throw-it-together with what you have, recipes. Each recipe is illustrated in a one-page hand-drawn comic and they include entertaining and helpful tips (like which parts of the recipe you can go take a bath during).  They consistently make yummy, fuss-free meals.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ginger-Tea-Makes-Friends/dp/1551922843/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1296301868&amp;sr=1-1&#xD;&#xA;  [2]: http://www.amazon.com/Ginger-Tea-Makes-Friends/dp/1551922843/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1296301868&amp;sr=1-1&#xD;&#xA;  [3]: http://www.amazon.com/Fear-Frying-Ginger-James-Barber/dp/1551923106/ref=sr_1_3?ie=UTF8&amp;s=books&amp;qid=1296301868&amp;sr=1-3" />
  <row Id="23821" PostHistoryTypeId="16" PostId="11591" RevisionGUID="eb0290fe-fc49-41f4-a252-2e3f5d8a1acf" CreationDate="2011-01-29T12:05:43.277" UserId="4504" />
  <row Id="23825" PostHistoryTypeId="2" PostId="11604" RevisionGUID="cf753626-33cb-4ffc-b230-5ad43a0f0e1f" CreationDate="2011-01-29T12:19:57.303" UserId="4504" Text="[Real Fast Food][1] by Nigel Slater.&#xD;&#xA;&#xD;&#xA;It has a great section on building a pantry of items that will let you make a variety of quick, delicious meals.  Then, of course, it goes on to give you recipes for some such things.  I've given this one as a present multiple times.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Real-Fast-Food-Ready---Eat/dp/1590201159/ref=sr_1_1?ie=UTF8&amp;qid=1296303474&amp;sr=8-1" />
  <row Id="23826" PostHistoryTypeId="5" PostId="11494" RevisionGUID="9c618397-04f5-46b5-ba6a-5b66430c1dba" CreationDate="2011-01-29T12:24:55.973" UserId="4504" Comment="fix link style" Text="An even, dense crumb is going to be partly developed by the kneading process (and partly by the low moisture).  If you want that character in the final loaf, the method probably can't change too much.  You should be able to develop some gluten by leaving it to sit a few extra hours.  However, this type of passive development lends itself more to an uneven, airy crumb.  So it's a trade-off between some longer, passive time with possibility of a slightly different texture resulting or shorter, active time.  I guess it depends what your priority is -- ease of making or character of the loaf. &#xD;&#xA;&#xD;&#xA;There are also compounds that can increase gluten production and are not uncommon in commercial breads.  Using a bit of fava bean or soy bean flour can apparently facilitate the gluten production in a more natural way, but I have no idea how much you need to add nor how it will affect flavour.&#xD;&#xA;&#xD;&#xA;I recommend reading this nice explanation about [gluten development][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html" />
  <row Id="23827" PostHistoryTypeId="5" PostId="11505" RevisionGUID="c0f04f6a-a3f6-46d7-ba02-7c3fb22cac0e" CreationDate="2011-01-29T12:26:00.980" UserId="4504" Comment="fix link style" Text="I'm surprised to see these marketed at the home baker ... one of the reasons to be making your own bread is to avoid all the unnecessary junk commercial bread contains!  Admittedly, some of them might be relatively natural things, but it's still definitely unnecessary.&#xD;&#xA;&#xD;&#xA;There's a good description of improvers in this article on [gluten development][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nyx.net/~dgreenw/whatisglutenandhowisitdeve.html" />
  <row Id="23828" PostHistoryTypeId="2" PostId="11605" RevisionGUID="77eb141c-d2be-4ca8-b994-ba97830d3d61" CreationDate="2011-01-29T12:33:30.477" UserId="4026" Text="Because of the digestion process of the yeast.&#xD;&#xA;If you use biological yeast, you can use this fermented dough as yeast to prepare other pizza or bread.&#xD;&#xA;&#xD;&#xA;Some families in italy (it was our case till some years ago)  use the same piece of fermented dough to prepare pizza and bread every week.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23829" PostHistoryTypeId="2" PostId="11606" RevisionGUID="b3eb9f80-c994-4fbf-99fa-b464d5b60da5" CreationDate="2011-01-29T13:15:10.690" UserId="3788" Text="Usually when bread or other dough stuff gets harder after few days, I use microwave to heat it up and it softens. &#xD;&#xA;&#xD;&#xA;Why is that so?&#xD;&#xA;&#xD;&#xA;The taste is not that good anymore, but better then eating it hard." />
  <row Id="23830" PostHistoryTypeId="1" PostId="11606" RevisionGUID="b3eb9f80-c994-4fbf-99fa-b464d5b60da5" CreationDate="2011-01-29T13:15:10.690" UserId="3788" Text="Why does bread soften after heating it up?" />
  <row Id="23831" PostHistoryTypeId="3" PostId="11606" RevisionGUID="b3eb9f80-c994-4fbf-99fa-b464d5b60da5" CreationDate="2011-01-29T13:15:10.690" UserId="3788" Text="&lt;bread&gt;&lt;heat&gt;" />
  <row Id="23832" PostHistoryTypeId="2" PostId="11607" RevisionGUID="3e91e839-324d-4e64-8f89-db0421b6667d" CreationDate="2011-01-29T13:18:39.887" UserId="4583" Text="We don't really drink wine in our house, so we only ever buy a bottle for cooking. Typically whatever meal we have made requires ~1/2 bottle.&#xD;&#xA;&#xD;&#xA;What simple meals could I make with the left over wine (red or white). In particular, I'm for recipes where the ingredients aren't that fancy." />
  <row Id="23833" PostHistoryTypeId="1" PostId="11607" RevisionGUID="3e91e839-324d-4e64-8f89-db0421b6667d" CreationDate="2011-01-29T13:18:39.887" UserId="4583" Text="Simple recipes with left over wine" />
  <row Id="23834" PostHistoryTypeId="3" PostId="11607" RevisionGUID="3e91e839-324d-4e64-8f89-db0421b6667d" CreationDate="2011-01-29T13:18:39.887" UserId="4583" Text="&lt;recipe&gt;&lt;wine&gt;" />
  <row Id="23835" PostHistoryTypeId="2" PostId="11608" RevisionGUID="01d9fef2-8d94-4fbc-b2da-33ef6a435305" CreationDate="2011-01-29T13:26:57.677" UserId="3432" Text="Well if it is white wine, then a *risotto* is probably a good choice, always benefits from a good glass or two of white to get started.&#xD;&#xA;&#xD;&#xA;For red, I find it makes a wonderful base, as a reduction, of any sauce with sausages, just google &quot;red wine sausages&quot; for a multitude of recipes." />
  <row Id="23837" PostHistoryTypeId="2" PostId="11610" RevisionGUID="ddaa76d7-d308-4c20-aaa9-c57092f9adf6" CreationDate="2011-01-29T13:40:32.460" UserId="4582" Text="Left over white wine is good in French toast. And really any kind of wine makes a great addition to soup. I would do a white wine in cream base or chicken broth soup and a red wine in any sort of beef soup." />
  <row Id="23838" PostHistoryTypeId="25" PostId="11607" RevisionGUID="f8b80ff5-76ba-40de-ae40-b74df9c641e8" CreationDate="2011-01-29T14:15:59.670" Comment="http://twitter.com/#!/StackCooking/status/31354875753267200" />
  <row Id="23839" PostHistoryTypeId="2" PostId="11611" RevisionGUID="c1d6d86f-ef72-471e-b056-1202e28b82e0" CreationDate="2011-01-29T14:38:25.750" UserId="4303" Text="I recently blanched and peeled the &quot;skin&quot; off 500g of shelled pistachios and 500g of almonds.&#xD;&#xA;&#xD;&#xA;For the pistachios I poured boiling water over them, waited a minute, strained, and then rubbed the nuts in small batches in a clean cloth to pull the skin off.&#xD;&#xA;&#xD;&#xA;For the almonds, I tried the same strategy as the pistachios. But this was not so good. The skin starts to dry too quickly. So I poured more lukewarm water over them.&#xD;&#xA;&#xD;&#xA;Then I dried them in an oven preheated to 150C for about 10 minutes. They are still a but soft, so I may have to do this again later.&#xD;&#xA;&#xD;&#xA;My question is, is there a better way? That took a really long time. " />
  <row Id="23840" PostHistoryTypeId="1" PostId="11611" RevisionGUID="c1d6d86f-ef72-471e-b056-1202e28b82e0" CreationDate="2011-01-29T14:38:25.750" UserId="4303" Text="How to blanch and peel nuts?" />
  <row Id="23841" PostHistoryTypeId="3" PostId="11611" RevisionGUID="c1d6d86f-ef72-471e-b056-1202e28b82e0" CreationDate="2011-01-29T14:38:25.750" UserId="4303" Text="&lt;nuts&gt;&lt;blanching&gt;&lt;almonds&gt;" />
  <row Id="23842" PostHistoryTypeId="2" PostId="11612" RevisionGUID="bfbf9edf-cd61-4636-b3ed-21b2ee90f537" CreationDate="2011-01-29T15:34:21.340" UserId="3348" Text="I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.&#xD;&#xA;&#xD;&#xA;You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread." />
  <row Id="23843" PostHistoryTypeId="2" PostId="11613" RevisionGUID="daa9ec3d-2ed3-4e69-9aff-60b31f157c9b" CreationDate="2011-01-29T15:49:32.007" UserId="3672" Text="You could also take your pan into a sandblasting company and get it sandblasted. That will leave you with the grey/silver cast iron like when you get it new. " />
  <row Id="23844" PostHistoryTypeId="2" PostId="11614" RevisionGUID="b5f4f0d4-d825-46a8-9eb5-625bd86b8086" CreationDate="2011-01-29T16:11:23.920" UserId="1295" Text="Make a second batch of Soup and under salt it, then mix them. " />
  <row Id="23845" PostHistoryTypeId="2" PostId="11615" RevisionGUID="ef906acd-d977-4ad2-84a8-042bbf9d9624" CreationDate="2011-01-29T16:19:56.140" UserId="41" Text="You're missing an important step here: You need to use **cold** water immediately after the boiling water in order to *halt* the cooking process.&#xD;&#xA;&#xD;&#xA;  1. Boil them for about 1 minute, then drain.  (You can pour boiling water over them, as in the case of almonds - it doesn't really matter how you do this.)&#xD;&#xA;&#xD;&#xA;  2. Submerge or rinse in **cold** water, to prevent any further cooking and softening;&#xD;&#xA;&#xD;&#xA;  3. Peel them.&#xD;&#xA;&#xD;&#xA;For the case of almonds, you should *not* rub them in order to peel.  Just pinch the end - they should pop right out of their peels.  If you find it taking *any* more effort than this, stop, don't waste any more time on peeling, and just blanch them again.  If you've blanched them long enough, peeling will be very easy." />
  <row Id="23846" PostHistoryTypeId="2" PostId="11616" RevisionGUID="635b2d8e-8717-4277-b622-8ee520b009de" CreationDate="2011-01-29T16:51:41.343" UserId="41" Text="Bread is mostly flour and water.  Flour comprises a small amount of protein (*gluten*, which is responsible for the bread's elasticity or chewiness) and a large amount of starch (specifically two molecules called *amylose* and *amylopectin*).&#xD;&#xA;&#xD;&#xA;The process involved in bread baking - in massively oversimplified terms - accomplishes two things:&#xD;&#xA;&#xD;&#xA;  * Development of additional gluten; and&#xD;&#xA;  * [Gelatinization of the starch][1].&#xD;&#xA;&#xD;&#xA;The latter - starch gelatinization - is the important part in the context of this question.  In order for the starch to gelatinize, it needs to be completely dissolved in water and then heated, which breaks up its original crystalline structure.  This process cannot be reversed... except, it sort of can.&#xD;&#xA;&#xD;&#xA;Gelatinized starch undergoes another process called [retrogradation][2].  At lower temperatures, these starch molecules will actually start to realign themselves back into their original crystalline structure or something similar, and during the process they will force out water.  That is why refrigerated bread often appears to have a soggy exterior, and frozen bread may develop a layer of frost on the top.&#xD;&#xA;&#xD;&#xA;This process doesn't happen on a large scale, but it is enough to make the bread go stale.&#xD;&#xA;&#xD;&#xA;But remember that bread is mostly water.  When you heat it again, as in the microwave, you are significantly improving the **solubility** of these reformed crystalline molecules, which causes them to dissolve again.  Essentially you are re-hydrating the dehydrated (stale) bread with its own water.&#xD;&#xA;&#xD;&#xA;As you've noticed, the taste isn't great.  You can't change the fact that the bread has lost water, and a non-trivial amount of great protein and other flavour in the process.  The reheated bread is kind of limp and soggy and fragile because the protein (gluten) is what was holding it together.  But it's softer.&#xD;&#xA;&#xD;&#xA;If you've got *very* stale bread, another trick you can use is to wrap it in a cloth dampened with hot water for a few minutes, or use a paper towel and microwave the whole thing for a short time.  That will do a lot more to hydrate the retrograded starches instead of relying on whatever water is left in the super stale bread.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Starch_gelatinization&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Retrogradation_%28starch%29" />
  <row Id="23847" PostHistoryTypeId="6" PostId="11606" RevisionGUID="d814493e-801b-4625-b5fd-267595f22017" CreationDate="2011-01-29T16:52:02.717" UserId="41" Comment="edited tags" Text="&lt;bread&gt;" />
  <row Id="23849" PostHistoryTypeId="5" PostId="11607" RevisionGUID="25b32ea1-4403-4493-8347-df4815f69d0c" CreationDate="2011-01-29T17:01:05.657" UserId="41" Comment="deleted 17 characters in body; edited tags; edited title" Text="We don't really drink wine in our house, so we only ever buy a bottle for cooking. Typically whatever meal we have made requires ~1/2 bottle.&#xD;&#xA;&#xD;&#xA;How can I incorporate the rest of this wine into some other simple meals without resorting to any particularly fancy recipes?" />
  <row Id="23850" PostHistoryTypeId="4" PostId="11607" RevisionGUID="25b32ea1-4403-4493-8347-df4815f69d0c" CreationDate="2011-01-29T17:01:05.657" UserId="41" Comment="deleted 17 characters in body; edited tags; edited title" Text="What can I do with leftover wine?" />
  <row Id="23851" PostHistoryTypeId="6" PostId="11607" RevisionGUID="25b32ea1-4403-4493-8347-df4815f69d0c" CreationDate="2011-01-29T17:01:05.657" UserId="41" Comment="deleted 17 characters in body; edited tags; edited title" Text="&lt;culinary-uses&gt;&lt;wine&gt;" />
  <row Id="23852" PostHistoryTypeId="2" PostId="11617" RevisionGUID="171194ea-b5b8-4107-8ee8-c3d5000fcbfa" CreationDate="2011-01-29T17:11:56.663" UserId="41" Text="The quickest way to get rid of leftover wine is to think of it as flavoured water.  In many if not most recipes that call for water - especially stovetop recipes like sauces and stews - you can simply substitute wine for the water or stock that the recipe normally calls for.&#xD;&#xA;&#xD;&#xA;We actually had a similar question recently: [In what kind of recipes can I substitute stock for water?][1] and I'd recommend you take a look at that, as many of the points there apply equally well to wine.  Probably the best summation was in [bikeboy389's answer][2]:&#xD;&#xA;&#xD;&#xA;&gt; I'd consider stock to be just another flavorful liquid (thanks Alton Brown), to be usable in exchange for others like wine, etc.  You need to be conscious of the gelatin aspect and mindful that some substitutions will be more successful than others, flavor-wise, but it's always worth considering if stock might be a good substitute for any other flavorful liquid.&#xD;&#xA;&#xD;&#xA;Just swap the terms &quot;stock&quot; and &quot;wine&quot; and you're good to go.  Even though wine doesn't contain any gelatin, you actually *do* need to be mindful of the gelatin aspect when substituting wine for stock, because you might have the opposite problem if the liquid is supposed to thicken.&#xD;&#xA;&#xD;&#xA;Similarly to stock, I also wouldn't recommend using wine in anything that you plan to refrigerate or freeze for a long period, for a different reason obviously - because it can go sour over time.  So try to only use it in recipes that will be consumed in the near future.&#xD;&#xA;&#xD;&#xA;Other than that, just experiment; whenever you're making a savoury recipe that calls for water or stock, try using some wine instead.  You'd be surprised at how much character it can add to otherwise simple dishes.  You can even cook rice (or risotto, as Orbling points out) or pasta in it.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/11143/41&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/11143/in-what-kind-of-recipes-can-i-substitute-stock-for-water/11146#11146" />
  <row Id="23853" PostHistoryTypeId="5" PostId="11594" RevisionGUID="36ff157c-25d1-4915-b2b2-2a956bc6401a" CreationDate="2011-01-29T17:20:47.760" UserId="3348" Comment="added 574 characters in body" Text="Do you need to remove a bunch of burnt-on stuff as well as the season? If the pan is clean but not rust-resistant or non-stick like you want, I'd suggest just treating it like you were doing it for the first time and just season over the old. It's not like you care about hurting the old season--you'll just be thickening it and filling in gaps.&#xD;&#xA;&#xD;&#xA;If you need to get it back to day zero, there are definitely questions here with good answers about how to do it.&#xD;&#xA;&#xD;&#xA;But the first thing I'd try, since the day zero cleaning methods are fairly drastic, is to make sure it's as clean as you can manage, then just go ahead and season. I have had good luck rehabilitating pans that were poorly seasoned but otherwise OK by doing this.&#xD;&#xA;&#xD;&#xA;Based on your response in the comments, I would definitely heat up the pan in the oven as high as it will go, and let it go until it stops smoking (put the cold pan in the cold oven to start). That should burn off/dry any excess oil, which it sounds like you have. Then I'd let it cool enough to handle, then season as if it were new. I don't care for the &quot;tacky&quot; seasoning because it's too easy to get a buildup of unseasoned grease. So I'd cook that down/off and start over. And I always rinse with the hottest water my sink makes, to prevent buildup--no soap, though." />
  <row Id="23857" PostHistoryTypeId="2" PostId="11619" RevisionGUID="affb58be-689e-4c5d-aa02-1563cc66c4c9" CreationDate="2011-01-29T18:35:24.843" UserId="1887" Text="We are really fond of the freshly roasted beans from [Peet's Coffee][1]. When you order from them, the bags arrive with a &quot;roasted on&quot; date which is usually about 2-3 days before the day you get the package. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.peets.com/fvpage.asp?rdir=1&amp;" />
  <row Id="23858" PostHistoryTypeId="2" PostId="11620" RevisionGUID="8b2991b8-f270-4571-9aab-ab7ef2062f7c" CreationDate="2011-01-29T18:43:42.147" UserId="1887" Text="The issue I have with frozen onions in particular (and I love other frozen vegetables) is that when you are looking to really caramelize your onions (not just cook them until they're no longer hard), you can't add liquid in the initial stages because the onions will steam rather than fry. &#xD;&#xA;&#xD;&#xA;Water can only heat up to boiling point before it starts changing into steam. (212 F or 100 C at sea level.) Any additional heat energy is only going to make the transition from one state to the other faster -- it won't get any hotter. &#xD;&#xA;&#xD;&#xA;Oil, on the other hand, can heat up to its smoke point -- which can be significantly higher temperatures. Thus, it can allow chemical reactions that only occur at higher temperatures. (Maillard reactions? Can someone with access to McGee confirm that for me?)&#xD;&#xA;&#xD;&#xA;That's why boiled onions look and taste different from caramelized onions. The latter are much sweeter and have different flavors. &#xD;&#xA;&#xD;&#xA;Frozen onions generally have enough ice inside or on them that they never truly caramelize. If you just want to get them soft enough to eat, they're fine. So it really depends on what you're doing with the onions. In fact, you might want to have some of each. If you're just using the onions in stew, for example, frozen would be fine. But if you're making a stir fry or other high heat dry dish, you'd want fresh.  " />
  <row Id="23859" PostHistoryTypeId="2" PostId="11621" RevisionGUID="7ce77ffe-fa50-4d13-a3f6-1a2d639af49c" CreationDate="2011-01-29T19:00:00.933" UserId="1887" Text="I'm a big believer in contrasts in meal planning. &#xD;&#xA;&#xD;&#xA;For example, one thing I like to consider is the basic flavor profile of the main dish and the side dishes. For example, if you've got a particularly rich tasting main course, you could complement it with a slightly bitter side dish such as Brussels sprouts or broccoli raab. A sweeter vegetable would be a nice contrast to a more sour main dish. &#xD;&#xA;&#xD;&#xA;Textural differences are also valuable. A stew or soup (which is generally all mushy stuff) works great with a crunchy side dish such as a nice crusty bread. &#xD;&#xA;&#xD;&#xA;Think also about how the plate will work. If you've got a main dish with a gravy, you don't want anything on that plate that will not work with the gravy. Thus if you also want salad, give a side plate or serve it as a separate course. &#xD;&#xA;&#xD;&#xA;The visuals of the plate are also a consideration. If you've got chicken in a cream sauce, mashed potatoes, and cauliflower, they're all close enough in color to make for an unappetizing meal. Color differences make things more appetizing -- that's why bright green parsley and bright yellow lemons are often used as garnishes. That's also why some dishes are visually appealing right away. (Arroz con Pollo generally has yellow rice, red pimientos, and green peas. Stir frys often try to include something red or yellow to contrast with the green of many of the veggies.)&#xD;&#xA;&#xD;&#xA;Having said all this, what I'd recommend is taking the side dishes you like and start sorting them into categories. For example, starches can be divided into mushy, chewy and full of texture, and crispy. (Potatoes can be mushy or crispy depending on the preparation.) Then as you're planning your main course, think about how to contrast it in a pleasant way. " />
  <row Id="23860" PostHistoryTypeId="2" PostId="11622" RevisionGUID="26658493-8d64-4df4-9866-ff76a913db2e" CreationDate="2011-01-29T19:00:53.177" UserId="2944" Text="You can keep the wine for the next time, if is a good wine is should be no problem. You can drink a glass of it tomorrow." />
  <row Id="23861" PostHistoryTypeId="2" PostId="11623" RevisionGUID="dcf70d8f-2243-4605-ad55-813e31c2bc61" CreationDate="2011-01-29T19:06:37.177" UserId="2944" Text="Cooked rice, pastas, cous-cous, salads... a lot of variety to choose from. Even simple bread will do it." />
  <row Id="23863" PostHistoryTypeId="2" PostId="11625" RevisionGUID="f10173c6-b13d-450e-bad6-49a05ac8fdeb" CreationDate="2011-01-29T19:26:38.253" UserId="4580" Text="White wine goes excellent with mussels and you don't need a lot, approx. 4 cm in a cooking pot will do." />
  <row Id="23864" PostHistoryTypeId="5" PostId="11309" RevisionGUID="af906d30-006d-49ce-9158-94de6bc396c1" CreationDate="2011-01-29T19:31:18.803" UserId="2882" Comment="added 268 characters in body" Text="At least this is what we usually do in Argentina. Charcoal grilling is very popular here, as you may see: &#xD;&#xA;&#xD;&#xA;![alt text][1]  &#xD;&#xA;&#xD;&#xA;Wait until the grate is well heated! If you can adjust your grate height, heat it near the charcoal, as it is quicker, and then raise it to your (intended) final position. Wait for the grate temperature to stabilize before proceeding.&#xD;&#xA;&#xD;&#xA;If you can't hold your hand just above the grate for 3 secs, it's too hot. Remove some charcoal or raise the grate.&#xD;&#xA;&#xD;&#xA;If you can hold it for more than 5 seconds, it's too cold.  Add embers or lower the grate.&#xD;&#xA;&#xD;&#xA;That works well for most cuts. Tend to approach 3 secs for thin and meager meat and 4/5 secs for fatty or  a big rounded piece.  &#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Isk71.jpg" />
  <row Id="23865" PostHistoryTypeId="2" PostId="11626" RevisionGUID="22abab64-7b54-4f56-acb9-cd495e1f37f4" CreationDate="2011-01-29T19:33:52.997" UserId="4558" Text="Wine is excellent for deglazing a pan and making a **pan sauce**. Basically, if you a have a pan with any *fond* on its bottom, like a pan where you have sautèed meat or even onions, you can just add the wine (don't turn off the heat yet, just lower it), scrub vigorously the bottom of the pan until all the fond has dissolved in the wine, then let it reduce a bit (this will also let some of the alcohol evaporate), turn off the heat, add some butter, whisk until the sauce thickens, serve. Pan sauces really help potentially dry meat, like chicken breast.&#xD;&#xA;&#xD;&#xA;Speed is of the essence, it takes more time to write it down than to do it...&#xD;&#xA;&#xD;&#xA;And the previous suggestion about the risotto is golden. It really helps." />
  <row Id="23866" PostHistoryTypeId="5" PostId="11549" RevisionGUID="c741cc41-fc43-46df-af9a-169a9086d081" CreationDate="2011-01-29T19:59:52.913" UserId="1601" Comment="One typo fixed, added periods. " Text="Make meat &quot;not the main feature&quot;. Having it as the main feature is a piece of history when meat was the most expensive part of the meal, and it also seems to have become an unhealthy piece of history. &#xD;&#xA;&#xD;&#xA;Meat is significantly cheaper nowadays, so you can spend more on other things and make them the main part of the meal, not just side dishes. &#xD;&#xA;&#xD;&#xA;It is a mental paradigm shift. &#xD;&#xA;&#xD;&#xA;Start looking for new and unusual ingredients from small or local farmers, not just the staples from the main grocery stores, there is an entire new world to discover. &#xD;&#xA;&#xD;&#xA;Try growing or wild harvesting your own ingredients. &#xD;&#xA;&#xD;&#xA;Then the fun begins, finding recipes or techniques to use these new supplies and make that masterpiece. &#xD;&#xA;&#xD;&#xA;The meal becomes much more interesting when there is more of &quot;you&quot; in it. &#xD;&#xA;" />
  <row Id="23867" PostHistoryTypeId="24" PostId="11549" RevisionGUID="a9e1691e-dce5-4f14-b054-45eb69d3dbbf" CreationDate="2011-01-29T19:59:52.913" Comment="Proposed by 1601 approved by 41 edit id of 1" />
  <row Id="23869" PostHistoryTypeId="25" PostId="11611" RevisionGUID="276b1a02-b646-46b3-9c71-55f8fae56de2" CreationDate="2011-01-29T20:15:59.950" Comment="http://twitter.com/#!/StackCooking/status/31445473952796672" />
  <row Id="23870" PostHistoryTypeId="2" PostId="11627" RevisionGUID="9aa911bd-e858-4c88-8242-bd223376a425" CreationDate="2011-01-29T20:19:14.253" UserDisplayName="user4589" Text="Take a look at http://teageek.net" />
  <row Id="23872" PostHistoryTypeId="2" PostId="11629" RevisionGUID="12da58c9-46de-42a3-976d-3a754c1b416f" CreationDate="2011-01-29T20:59:40.533" UserId="3203" Text="To strip seasoning just heat it up real hot, or throw it in the fire for a couple of hours&#xD;&#xA;&#xD;&#xA;You should be able to re-season a pan as often as you like&#xD;&#xA;&#xD;&#xA;You should have to ever do this unless you don't look after it (let it rust, or use vast amounts of vinegar etc&#xD;&#xA;&#xD;&#xA;The best seasoning is one that is built up from many thin layers over many years&#xD;&#xA;&#xD;&#xA;Flax seed oil is fine, so is practically any oil, the oil gets converted by the heat into a polymer of sorts, so the exact type is somewhat irrelevant&#xD;&#xA;&#xD;&#xA;If you seasoning is sticky, just heat it up hotter till it either sets or incinerates off&#xD;&#xA;&#xD;&#xA;That's the beauty of cast iron, you cant go wrong. More heat will always fix the problem :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23873" PostHistoryTypeId="2" PostId="11630" RevisionGUID="1395d2eb-1117-49f2-8edc-ea78b5781d36" CreationDate="2011-01-29T22:59:16.503" UserId="4591" Text="I made some hemp milk in my Joyoung the other day, and it smells like sulfur. It doesn't taste bad, but the smell is a little off-putting. Is this normal? Have I let my hemp seeds go bad? Should I filter it better?" />
  <row Id="23874" PostHistoryTypeId="1" PostId="11630" RevisionGUID="1395d2eb-1117-49f2-8edc-ea78b5781d36" CreationDate="2011-01-29T22:59:16.503" UserId="4591" Text="Why does my homemade hemp milk smell like sulfur?" />
  <row Id="23875" PostHistoryTypeId="3" PostId="11630" RevisionGUID="1395d2eb-1117-49f2-8edc-ea78b5781d36" CreationDate="2011-01-29T22:59:16.503" UserId="4591" Text="&lt;vegan&gt;&lt;dairy-free&gt;" />
  <row Id="23876" PostHistoryTypeId="25" PostId="11606" RevisionGUID="81781cf7-a938-4974-ae35-eb7d29bfbc93" CreationDate="2011-01-29T23:15:59.703" Comment="http://twitter.com/#!/StackCooking/status/31490771500666880" />
  <row Id="23877" PostHistoryTypeId="2" PostId="11631" RevisionGUID="2a6435b7-d8ca-4c32-8455-525e0e812375" CreationDate="2011-01-29T23:17:15.270" UserId="4558" Text="I have had good results by filling a ladle with stock, adding the saffron stems (whole or ground up) and then mashing the stems well with a spoon until the stock in the ladle becomes a beautiful red color. Then add the stock to the risotto like you would do normally." />
  <row Id="23878" PostHistoryTypeId="2" PostId="11632" RevisionGUID="5adf6e78-bad1-4fef-b135-f8c08122ee35" CreationDate="2011-01-29T23:55:41.217" UserId="4592" Text="I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can create it at home. I have heard that it's just heated apple jelly, but I imagine that might change the flavor of the whole tart. It seems like it's largely a preservative since I don't see any glaze in home recipes, but I like texture it adds.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="23879" PostHistoryTypeId="1" PostId="11632" RevisionGUID="5adf6e78-bad1-4fef-b135-f8c08122ee35" CreationDate="2011-01-29T23:55:41.217" UserId="4592" Text="What is the glaze on a bakery-style fruit tart?" />
  <row Id="23880" PostHistoryTypeId="3" PostId="11632" RevisionGUID="5adf6e78-bad1-4fef-b135-f8c08122ee35" CreationDate="2011-01-29T23:55:41.217" UserId="4592" Text="&lt;baking&gt;&lt;fruit&gt;" />
  <row Id="23881" PostHistoryTypeId="2" PostId="11633" RevisionGUID="968add7b-0b28-41b4-a8d1-e0089b877797" CreationDate="2011-01-29T23:59:13.597" UserId="4504" Text="The glaze on most fruit tarts is just melted jelly.  Given the small quantity involved, you probably wouldn't particularly notice the apple flavour.  However, there's no reason you couldn't use another type of jelly if you preferred.&#xD;&#xA;&#xD;&#xA;If you take a look at many fruit juice blends, you'll note that the base is usually apple, even when that's not the advertised fruit flavour, so it's obviously not an overpowering flavour when mixed with other fruits." />
  <row Id="23882" PostHistoryTypeId="2" PostId="11634" RevisionGUID="11f4c424-e55b-4b6f-a90e-f70f4578a5dd" CreationDate="2011-01-30T00:03:47.137" UserId="4593" Text="When the bottle doesn't say. How does one know when to refrigerate sauces?&#xD;&#xA;&#xD;&#xA;For example: soy sauce, fish sauce&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="23883" PostHistoryTypeId="1" PostId="11634" RevisionGUID="11f4c424-e55b-4b6f-a90e-f70f4578a5dd" CreationDate="2011-01-30T00:03:47.137" UserId="4593" Text="When to refrigerate bottled sauces?" />
  <row Id="23884" PostHistoryTypeId="3" PostId="11634" RevisionGUID="11f4c424-e55b-4b6f-a90e-f70f4578a5dd" CreationDate="2011-01-30T00:03:47.137" UserId="4593" Text="&lt;sauce&gt;" />
  <row Id="23885" PostHistoryTypeId="2" PostId="11635" RevisionGUID="601c9eae-e542-44b5-a636-fbdda0b3d5e2" CreationDate="2011-01-30T00:05:56.510" UserId="4593" Text="Wine turns to vinegar.  You can use it for that purpose." />
  <row Id="23886" PostHistoryTypeId="5" PostId="11633" RevisionGUID="2aed523a-a0e7-4554-991f-2b08af79d422" CreationDate="2011-01-30T00:07:26.913" UserId="4504" Comment="added 221 characters in body" Text="The glaze on most fruit tarts is just melted jelly.  Given the small quantity involved, you probably wouldn't particularly notice the apple flavour.  However, there's no reason you couldn't use another type of jelly if you preferred.&#xD;&#xA;&#xD;&#xA;If you take a look at many fruit juice blends, you'll note that the base is usually apple, even when that's not the advertised fruit flavour, so it's obviously not an overpowering flavour when mixed with other fruits.&#xD;&#xA;&#xD;&#xA;This [Tips for Pies and Tarts][1] page has a couple suggestions at the end for glazes for fruit pies and tarts.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dianasdesserts.com/index.cfm/fuseaction/bakingtips.piesandtarts/PiesandTarts.cfm" />
  <row Id="23887" PostHistoryTypeId="2" PostId="11636" RevisionGUID="d7573024-c180-4ce6-a393-3c4e7a0e248e" CreationDate="2011-01-30T00:11:50.573" UserId="4504" Text="I usually assume that if the bottle doesn't specify (and you bought it off a shelf, not out of a refrigerated area), then it's safe to store in the cupboard.  You can also ask at the store if you want to be sure, though I suspect unless it's a small, specialty store with knowledgeable personnel, they will err on the side of caution and just tell you to refrigerate it.&#xD;&#xA;&#xD;&#xA;For your specific examples: Soy sauce is definitely fine to store in the cupboard, though some brands will recommend refrigeration for &quot;best quality&quot;.  Fish sauce I'd usually store in the fridge once opened." />
  <row Id="23888" PostHistoryTypeId="2" PostId="11637" RevisionGUID="95f4e910-b859-4bc6-a5aa-2a56b657039a" CreationDate="2011-01-30T00:16:57.763" UserId="6538" Text="I like milk. So I thought of doing milk with instant coffee. I mean, I have coffee here but it says I should use water. I always use it with water and put a little bit milk.&#xD;&#xA;&#xD;&#xA;Can I also use *only* milk without any water?" />
  <row Id="23889" PostHistoryTypeId="1" PostId="11637" RevisionGUID="95f4e910-b859-4bc6-a5aa-2a56b657039a" CreationDate="2011-01-30T00:16:57.763" UserId="6538" Text="Instant coffee with only milk? " />
  <row Id="23890" PostHistoryTypeId="3" PostId="11637" RevisionGUID="95f4e910-b859-4bc6-a5aa-2a56b657039a" CreationDate="2011-01-30T00:16:57.763" UserId="6538" Text="&lt;coffee&gt;&lt;milk&gt;" />
  <row Id="23891" PostHistoryTypeId="2" PostId="11638" RevisionGUID="a621f803-f895-4007-b729-a2b46e3937c4" CreationDate="2011-01-30T00:24:23.323" UserId="41" Text="Milk is mostly water.  Instant coffee will dissolve just fine in milk or even cream.&#xD;&#xA;&#xD;&#xA;Of course, flavour-wise it's going to be more like a weak latte than coffee.  That's essentially what a latte is - coffee and milk." />
  <row Id="23892" PostHistoryTypeId="6" PostId="11634" RevisionGUID="61947ac1-a0d5-4628-ba0f-213427029557" CreationDate="2011-01-30T00:24:58.550" UserId="41" Comment="edited tags; deleted 4 characters in body" Text="&lt;storage-method&gt;&lt;sauce&gt;" />
  <row Id="23893" PostHistoryTypeId="5" PostId="11634" RevisionGUID="61947ac1-a0d5-4628-ba0f-213427029557" CreationDate="2011-01-30T00:24:58.550" UserId="41" Comment="edited tags; deleted 4 characters in body" Text="When the bottle doesn't say, how does one know when to refrigerate sauces?&#xD;&#xA;&#xD;&#xA;For example: soy sauce, fish sauce, etc." />
  <row Id="23894" PostHistoryTypeId="5" PostId="11632" RevisionGUID="e9d48a8f-80fe-45fa-8a69-a1261cbfc044" CreationDate="2011-01-30T00:26:28.317" UserId="41" Comment="deleted 8 characters in body; edited tags" Text="I am looking to re-create a bakery-style fruit tartlette. I was wondering what the glaze on top of the fruit tarts you find in US bakeries is and how you can create it at home.&#xD;&#xA;&#xD;&#xA;I have heard that it's just heated apple jelly, but I imagine that might change the flavor of the whole tart. It seems like it's largely a preservative since I don't see any glaze in home recipes, but I like texture it adds." />
  <row Id="23895" PostHistoryTypeId="6" PostId="11632" RevisionGUID="e9d48a8f-80fe-45fa-8a69-a1261cbfc044" CreationDate="2011-01-30T00:26:28.317" UserId="41" Comment="deleted 8 characters in body; edited tags" Text="&lt;baking&gt;&lt;fruit&gt;&lt;pastry&gt;" />
  <row Id="23896" PostHistoryTypeId="2" PostId="11639" RevisionGUID="fae31ff9-40bf-441d-8654-63767e258f50" CreationDate="2011-01-30T01:53:21.100" UserId="1415" Text="funny -- until you mentioned this, i never realized my own hypocrisy: i store soy sauce in the fridge, but fish sauce in the cupboard. i now realize that i should probably choose a side and stick with it, haha. both are so high in salt, it's probably fine to store them in the cupboard, but it certainly wouldn't hurt them to keep them in the fridge." />
  <row Id="23897" PostHistoryTypeId="25" PostId="11637" RevisionGUID="44d665df-434a-4e8e-b64a-c3548b300d9c" CreationDate="2011-01-30T02:15:59.767" Comment="http://twitter.com/#!/StackCooking/status/31536070420074497" />
  <row Id="23898" PostHistoryTypeId="2" PostId="11640" RevisionGUID="77cbfb14-65d1-460e-a18f-40f83f50c658" CreationDate="2011-01-30T02:48:29.863" UserId="4587" Text="The principle is the same as adding instant chocolate milk powder to milk.&#xD;&#xA;&#xD;&#xA;The end result is also similar: what you end up with is not so much coffee as it is brown-beige, caffeinated milk (so, something like a latte)." />
  <row Id="23899" PostHistoryTypeId="2" PostId="11641" RevisionGUID="0b80774b-7a0c-492b-954b-abc79e1606a9" CreationDate="2011-01-30T02:57:33.597" UserDisplayName="user4595" Text="If you like yerba mate, check out http://www.amigofoods.com/" />
  <row Id="23900" PostHistoryTypeId="2" PostId="11642" RevisionGUID="05e7657f-7909-4677-a8a9-f41a0c8c8b70" CreationDate="2011-01-30T03:24:02.873" UserDisplayName="user4596" Text="You can view a good selection of vietnamese cookbook reviews here:&#xD;&#xA;http://www.vietfoodrecipes.com/reviews&#xD;&#xA;&#xD;&#xA;Secrets of the red lantern is one of the best!" />
  <row Id="23901" PostHistoryTypeId="2" PostId="11643" RevisionGUID="3df7f419-4bea-45d8-8f5d-a6250b7315b9" CreationDate="2011-01-30T03:32:36.377" UserId="1685" Text="What is the purpose of tempering chocolate?  If I'm dipping something in chocolate, can I get by with just melting the chocolate?" />
  <row Id="23902" PostHistoryTypeId="1" PostId="11643" RevisionGUID="3df7f419-4bea-45d8-8f5d-a6250b7315b9" CreationDate="2011-01-30T03:32:36.377" UserId="1685" Text="What is the purpose of tempering chocolate?" />
  <row Id="23903" PostHistoryTypeId="3" PostId="11643" RevisionGUID="3df7f419-4bea-45d8-8f5d-a6250b7315b9" CreationDate="2011-01-30T03:32:36.377" UserId="1685" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="23904" PostHistoryTypeId="2" PostId="11644" RevisionGUID="6f1cda5d-12b8-4626-afb6-ad27a5d1b610" CreationDate="2011-01-30T03:50:21.120" UserId="41" Text="Chocolate is an odd substance when it comes to melting and hardening.  When chocolate hardens, its melting point will end up being just a few degrees higher than the hardening temperature.&#xD;&#xA;&#xD;&#xA;When chocolate crystallizes at high temperatures, it forms a strong, dense crystalline structure that, texture-wise, is quite brittle.  Most bought chocolate (baker's chocolate and chips) is already tempered, but when you melt it, you break down that crystalline structure, and if you harden it at room temperature then it ends up forming very weak crystals that will melt in your hand.&#xD;&#xA;&#xD;&#xA;If you use a special coating chocolate (couverture or the lower-quality compound chocolate) then you don't need to worry so much about tempering (although it's still a good idea), but if you use ordinary chocolate and don't temper it then your coating will end up being messy and wet and rub off on your hands while you eat it.  It might even melt while stored.&#xD;&#xA;&#xD;&#xA;Tempering is the key to making a room-temperature-stable chocolate coating.  If you don't do this, you'll need to keep your pastries refrigerated until they're ready to consume." />
  <row Id="23905" PostHistoryTypeId="2" PostId="11645" RevisionGUID="60f81d33-09c8-4dc4-baa9-538c4bb0a51e" CreationDate="2011-01-30T04:27:50.703" UserId="2951" Text="Just in case your coffee doesn't dissolve in milk. You always mix your coffee with little bit of water before pouring in milk" />
  <row Id="23907" PostHistoryTypeId="2" PostId="11646" RevisionGUID="a47680f8-86e9-4fd4-91b6-2f367eb3ae17" CreationDate="2011-01-30T05:15:24.060" UserId="4442" Text="Mango contains plenty of vitamin A (http://www.thefruitpages.com/chartmango.shtml). I have some frozen mango which confirms this on the bag. However, a can of mango pulp says that it has 0% of the daily recommended amount. Why is that?" />
  <row Id="23908" PostHistoryTypeId="1" PostId="11646" RevisionGUID="a47680f8-86e9-4fd4-91b6-2f367eb3ae17" CreationDate="2011-01-30T05:15:24.060" UserId="4442" Text="Why does canned mango pulp have no vitamin A?" />
  <row Id="23909" PostHistoryTypeId="3" PostId="11646" RevisionGUID="a47680f8-86e9-4fd4-91b6-2f367eb3ae17" CreationDate="2011-01-30T05:15:24.060" UserId="4442" Text="&lt;nutrition&gt;&lt;mango&gt;" />
  <row Id="23910" PostHistoryTypeId="25" PostId="11634" RevisionGUID="318503b8-983d-4a3c-8e16-1a8c4d0735ec" CreationDate="2011-01-30T05:15:59.860" Comment="http://twitter.com/#!/StackCooking/status/31581369284956161" />
  <row Id="23912" PostHistoryTypeId="2" PostId="11647" RevisionGUID="490c9f3d-7e7e-40ed-aa4e-e299fd23e0fe" CreationDate="2011-01-30T08:20:53.893" UserId="4120" Text="When I was growing up, mum's cake batter was always smooth with a consistency like honey -- enough to pour in to the caketin. Now I'm living out on my own, I'm cooking for myself, including cakes. But my cake batter is much stiffer and thicker than I remember mum's being: I always have to scoop mine into the caketin; it won't pour. Now, I don't recall what method she used, but I'm using the creaming method. The cake still bakes just fine. But am I doing something obviously wrong?&#xD;&#xA;" />
  <row Id="23913" PostHistoryTypeId="1" PostId="11647" RevisionGUID="490c9f3d-7e7e-40ed-aa4e-e299fd23e0fe" CreationDate="2011-01-30T08:20:53.893" UserId="4120" Text="My cake batter always comes out sticky. Is this normal?" />
  <row Id="23914" PostHistoryTypeId="3" PostId="11647" RevisionGUID="490c9f3d-7e7e-40ed-aa4e-e299fd23e0fe" CreationDate="2011-01-30T08:20:53.893" UserId="4120" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="23915" PostHistoryTypeId="25" PostId="11643" RevisionGUID="a91141ce-373b-4cf8-81ba-11807637b387" CreationDate="2011-01-30T11:15:59.763" Comment="http://twitter.com/#!/StackCooking/status/31671965781598208" />
  <row Id="23916" PostHistoryTypeId="2" PostId="11648" RevisionGUID="0290e1ef-589a-419c-98d7-b5dbc2c8fe60" CreationDate="2011-01-30T12:09:49.160" UserId="771" Text="Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight container as possible, I find it goes very, very hard. How can I prolong its shelf life?" />
  <row Id="23917" PostHistoryTypeId="1" PostId="11648" RevisionGUID="0290e1ef-589a-419c-98d7-b5dbc2c8fe60" CreationDate="2011-01-30T12:09:49.160" UserId="771" Text="How can I store muscovado for longer once opened?" />
  <row Id="23918" PostHistoryTypeId="3" PostId="11648" RevisionGUID="0290e1ef-589a-419c-98d7-b5dbc2c8fe60" CreationDate="2011-01-30T12:09:49.160" UserId="771" Text="&lt;storage-method&gt;" />
  <row Id="23919" PostHistoryTypeId="2" PostId="11649" RevisionGUID="051fff1e-79be-40dc-b8e5-4a0fca447aca" CreationDate="2011-01-30T12:25:19.173" UserId="4504" Text="For a quick fix, you can re-soften it easily by putting a slice of apple in with it for a bit.  Don't forget about it though, or the apple will go mouldy and ruin the sugar (I speak from experience on this one!).  &#xD;&#xA;&#xD;&#xA;A better option with no such downside is a &quot;brown sugar disc&quot;.  It's a piece of clay that you soak in water for 15 minutes, then put in with the sugar.  It will help keep the sugar soft, without getting it too moist.  You can usually find these easily in kitchen shops  (or even grocery stores, sometimes).  Every few months you may need to re-soak the disc." />
  <row Id="23920" PostHistoryTypeId="2" PostId="11650" RevisionGUID="87a9b56f-41e8-4e3b-8b16-f5f70cb3ecdb" CreationDate="2011-01-30T12:41:19.223" UserId="4504" Text="I wondered this myself over the holidays when I wanted to dip some cookies in chocolate.  I couldn't be bothered with buying a thermometer and figuring out how to do the tempering, so I just melted the chocolate (some nice quality chocolate bars, so not special chocolate meant for dipping) gently in a double boiler (ok, metal bowl on top of a pot of water), dipped, then set things on parchment paper.  It took a few hours to set and it probably would melt if you sat with it in your hand, but it worked well enough for me.  I stored the cookies at room temperature and they didn't seem noticeable melty when we ate them." />
  <row Id="23921" PostHistoryTypeId="6" PostId="11648" RevisionGUID="50a12e17-8f1d-4dae-893e-c5bb832b39fd" CreationDate="2011-01-30T12:47:41.823" UserId="4504" Comment="edited tags" Text="&lt;storage-method&gt;&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="23922" PostHistoryTypeId="25" PostId="11648" RevisionGUID="a40321d8-460f-4b2b-907b-6419e1551aed" CreationDate="2011-01-30T14:16:00.530" Comment="http://twitter.com/#!/StackCooking/status/31717267498598400" />
  <row Id="23923" PostHistoryTypeId="2" PostId="11651" RevisionGUID="82a18112-9586-455a-832f-0abe93e1bffe" CreationDate="2011-01-30T15:00:38.317" UserId="3630" Text="Along with the above comment from ElendilTheTall, I would also ask what kind of flour you are using.  I would almost assume from your post that you are using the same recipe (and this is why you are confused as to the results).  The biggest mistake people make in baking is using the wrong kind of flour.  Often, people use all-purpose flour for everything.  That was okay twenty five years ago when that was all that was available, but now there many types of flour are available to consumers at the retail level.  The big difference: protein count.  The protein is what becomes gluten when mixed with water (and is worked).  An all purpose has about nine per cent protein.  Cake flour has about 4 or 5.  This means that you will have much tougher cakes when using AP flour (more gluten formation).  It works in reverse as well.  Bread (strong,bakers) flour has about 13 percent protein.  If you use AP flour for bread, you will have less structure, and a smaller, denser loaf.  First lesson I learned: all purpose flour serves no purpose.&#xD;&#xA;&#xD;&#xA;If you are indeed using the same recipe, try getting a lower percentage flour like cake or pastry flour.  That is a step in the right direction." />
  <row Id="23925" PostHistoryTypeId="10" PostId="11648" RevisionGUID="e99ff8cf-c572-43c8-b146-51297ff928ca" CreationDate="2011-01-30T15:54:55.297" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="23926" PostHistoryTypeId="5" PostId="11648" RevisionGUID="bdb049c2-7cdd-44e6-9d23-da7b6cb69326" CreationDate="2011-01-30T15:54:55.437" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to store brown sugar without it becoming hard?](http://cooking.stackexchange.com/questions/3935/how-to-store-brown-sugar-without-it-becoming-hard)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Muscovado always comes in packs much larger than needed for most recipes, and even though I keep it in as airtight container as possible, I find it goes very, very hard. How can I prolong its shelf life?" />
  <row Id="23927" PostHistoryTypeId="2" PostId="11652" RevisionGUID="af4c47d2-9ebc-4c09-aa11-c18364b727d9" CreationDate="2011-01-30T16:20:07.500" UserId="3348" Text="I've seen a lot of tart recipes that call for melted apricot jam/jelly as the glaze. It's similarly elusive flavor-wise to apple jelly, and doesn't stand out as a flavor on its own.&#xD;&#xA;&#xD;&#xA;My guess is that in a more industrial setting apple is more likely, though, as it's generally cheaper and more readily available in large quantities." />
  <row Id="23928" PostHistoryTypeId="2" PostId="11653" RevisionGUID="03949f8b-4e14-4b4a-9381-9b92df3143c7" CreationDate="2011-01-30T16:40:42.480" UserId="1672" Text="Again assuming you're using the same recipe...&#xD;&#xA;&#xD;&#xA;I don't think you need to leap to different *kinds* of flours as in [mrwienerdog's answer][1]. You could be using the same type (probably all-purpose) and even the same brand, but purchased and stored somewhere else; it'll end up with a different moisture content, and perhaps fluffed differently, so your volume measurements might not actually end up getting you the same amount of flour.&#xD;&#xA;&#xD;&#xA;If you're trying to follow her recipe exactly, there's really no harm in simply reducing the flour a bit to get the texture you remember.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11647/my-cake-batter-always-comes-out-sticky-is-this-normal/11651#11651" />
  <row Id="23929" PostHistoryTypeId="5" PostId="11625" RevisionGUID="b89e7f3c-564d-4292-bfb3-7f6e35453a8e" CreationDate="2011-01-30T16:57:27.567" UserId="4580" Comment="added 54 characters in body" Text="White wine goes excellent with mussels and you don't need a lot, approx. 4 cm in a cooking pot will do.&#xD;&#xA;Or indeed risotto (but I prefer vermouth) or sauces." />
  <row Id="23931" PostHistoryTypeId="5" PostId="11640" RevisionGUID="60c15d57-a142-4bea-9e8d-d11b68861b24" CreationDate="2011-01-30T17:03:24.827" UserId="4587" Comment="deleted 4 characters in body; added 4 characters in body" Text="The principle is the same as adding instant chocolate milk powder to milk.&#xD;&#xA;&#xD;&#xA;The end result is also similar: what you end up with is not so much coffee as it is brown-beige, caffeinated milk (so, something like a latte)." />
  <row Id="23933" PostHistoryTypeId="25" PostId="11632" RevisionGUID="292f09d3-b94f-4920-a5b4-9b9df7a691cb" CreationDate="2011-01-30T17:16:01.327" Comment="http://twitter.com/#!/StackCooking/status/31762569576325120" />
  <row Id="23934" PostHistoryTypeId="2" PostId="11654" RevisionGUID="1e3a4818-18cd-40ff-b3c6-05a8babe84ca" CreationDate="2011-01-30T17:27:58.657" UserId="4580" Text="On [this][1] website they say:&#xD;&#xA;*&quot;We take intensive care to retain the natural characteristics of taste, colour, **nutritional value** and flavour of the fruits.&quot;*&#xD;&#xA;&#xD;&#xA;So maybe it depends on the brand. Some brands use a more 'rougher' process than others, that could be the reason. I'm not sure though, but check out other brands, maybe some will have vitamin A in it.&#xD;&#xA;  [1]: http://www.indiamart.com/ohmsfoods/pulps-and-puree.html" />
  <row Id="23936" PostHistoryTypeId="2" PostId="11656" RevisionGUID="e1b0ffe3-0e75-449b-a880-f258ba5efc2d" CreationDate="2011-01-30T18:44:27.750" UserId="2894" Text="I love the pasta salad you can buy in shops and would love to be able to make something comparable. The part that I love the most is the dense, thick pasta that comes in these salads. When I try to reproduce this at home by making standard pasta shapes and leaving them to cool, I end up with thin rubbery pieces that are dull and disappointing. So, how can I make great pasta for pasta salads, in particular what pasta should I buy and how should I cook it?&#xD;&#xA;&#xD;&#xA;thanks, Nick " />
  <row Id="23937" PostHistoryTypeId="1" PostId="11656" RevisionGUID="e1b0ffe3-0e75-449b-a880-f258ba5efc2d" CreationDate="2011-01-30T18:44:27.750" UserId="2894" Text="What's the best pasta, and cooking approach, for making pasta salad" />
  <row Id="23938" PostHistoryTypeId="3" PostId="11656" RevisionGUID="e1b0ffe3-0e75-449b-a880-f258ba5efc2d" CreationDate="2011-01-30T18:44:27.750" UserId="2894" Text="&lt;pasta&gt;&lt;salad&gt;" />
  <row Id="23939" PostHistoryTypeId="2" PostId="11657" RevisionGUID="97a72ce8-01e4-4201-81b0-d536e057aaf5" CreationDate="2011-01-30T18:55:04.007" UserId="4580" Text="I mostly use spirelli in pasta salads. I just cook them in water (with salt/oil), nothing fancy really. But don't cook them too long or they will be too soft and not tasty." />
  <row Id="23940" PostHistoryTypeId="5" PostId="11656" RevisionGUID="203babeb-fb39-423a-b2bd-cc191dfb2a11" CreationDate="2011-01-30T19:14:46.717" UserId="41" Comment="deleted 19 characters in body; edited title" Text="I love the pasta salad you can buy in shops and would love to be able to make something comparable.  The part that I love the most is the dense, thick pasta that comes in these salads.&#xD;&#xA;&#xD;&#xA;When I try to reproduce this at home by making standard pasta shapes and leaving them to cool, I end up with thin rubbery pieces that are dull and disappointing.&#xD;&#xA;&#xD;&#xA;So, how can I make great pasta for pasta salads?  In particular, what pasta should I buy and how should I cook it?" />
  <row Id="23941" PostHistoryTypeId="4" PostId="11656" RevisionGUID="203babeb-fb39-423a-b2bd-cc191dfb2a11" CreationDate="2011-01-30T19:14:46.717" UserId="41" Comment="deleted 19 characters in body; edited title" Text="What's the best pasta, and cooking approach, for making pasta salad?" />
  <row Id="23942" PostHistoryTypeId="2" PostId="11658" RevisionGUID="f6bfeccc-6f3f-43ac-ad10-fdddff7deda0" CreationDate="2011-01-30T19:40:23.050" UserId="4194" Text="Penne or fusilli work well in pasta salads. The key to cooking pasta well is:&#xD;&#xA;&#xD;&#xA; - Use as big a pan as possible, with plenty of water, to dilute the starch that comes out of the pasta.&#xD;&#xA; - Add plenty of salt - a good couple of tablespoons of sea salt, more for a big pan.&#xD;&#xA; - Get the water to a proper rolling boil, add the pasta, stir, put the lid on the pan to get it up to the boil again quickly. There is no need to add oil if you do this.&#xD;&#xA;&#xD;&#xA;Cook the pasta as per packet instructions, but check it a couple of minutes before it should be ready. You want it to have a bit of bite, not be totally soft.&#xD;&#xA;&#xD;&#xA;Get your dressing onto the pasta ASAP to prevent it from drying out, and drizzle with good olive oil to help it last longer." />
  <row Id="23943" PostHistoryTypeId="2" PostId="11659" RevisionGUID="da269d5c-a98c-41e2-8fbc-2ad0017b480d" CreationDate="2011-01-30T19:54:55.607" UserId="4525" Text="check website of jamie oliver: http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta&#xD;&#xA;Work every time for me.&#xD;&#xA;&#xD;&#xA;Goos luck.&#xD;&#xA;&#xD;&#xA;Bart" />
  <row Id="23944" PostHistoryTypeId="2" PostId="11660" RevisionGUID="38e27d89-e9d2-431b-be95-9a1269ed45e5" CreationDate="2011-01-30T20:04:04.967" UserId="1123" Text="Various Italian tomato-based sauces call for a splash of wine.&#xD;&#xA;&#xD;&#xA;This would seem like a pretty good way to get rid of it, since the quality/condition of the wine probably won't get noticed too much." />
  <row Id="23945" PostHistoryTypeId="2" PostId="11661" RevisionGUID="41f247ee-033f-4120-b0c0-05adf37039e3" CreationDate="2011-01-30T20:14:02.597" UserId="4525" Text="check this NYT article about red wine, looks devine:&#xD;&#xA;http://www.nytimes.com/2009/01/28/dining/28mini.html&#xD;&#xA;&#xD;&#xA;Cheers,&#xD;&#xA;&#xD;&#xA;Bart" />
  <row Id="23946" PostHistoryTypeId="25" PostId="11656" RevisionGUID="09996cc7-e25e-4c34-8d84-f9ad5e4d3e33" CreationDate="2011-01-30T20:16:02.430" Comment="http://twitter.com/#!/StackCooking/status/31807872060891136" />
  <row Id="23949" PostHistoryTypeId="2" PostId="11663" RevisionGUID="48948a72-0e0a-4069-9801-15596eff8f82" CreationDate="2011-01-30T21:42:28.737" UserId="4472" Text="I have friend chicken, and I have white rice. I have no idea as to what my options are for cooking the rice in regards to making it go with the chicken.&#xD;&#xA;&#xD;&#xA;I'm new to this, so I'd like to keep it simple, but still not be limited to simply having plain boiled rice.&#xD;&#xA;&#xD;&#xA;I hope I clarified my issue correctly." />
  <row Id="23950" PostHistoryTypeId="1" PostId="11663" RevisionGUID="48948a72-0e0a-4069-9801-15596eff8f82" CreationDate="2011-01-30T21:42:28.737" UserId="4472" Text="What can I do with white rice to go with fried chicken?" />
  <row Id="23951" PostHistoryTypeId="3" PostId="11663" RevisionGUID="48948a72-0e0a-4069-9801-15596eff8f82" CreationDate="2011-01-30T21:42:28.737" UserId="4472" Text="&lt;rice&gt;" />
  <row Id="23952" PostHistoryTypeId="2" PostId="11664" RevisionGUID="cdb12a86-50ab-429d-9765-482fa5c1af56" CreationDate="2011-01-30T22:23:18.960" UserId="4598" Text="Is there a rule of thumb for the weight or cut? &#xD;&#xA;&#xD;&#xA;I'd prefer to err on the side of well-done, as I want to serve it to my toddler." />
  <row Id="23953" PostHistoryTypeId="1" PostId="11664" RevisionGUID="cdb12a86-50ab-429d-9765-482fa5c1af56" CreationDate="2011-01-30T22:23:18.960" UserId="4598" Text="How long should Lamb leg steaks be cooked for?" />
  <row Id="23954" PostHistoryTypeId="3" PostId="11664" RevisionGUID="cdb12a86-50ab-429d-9765-482fa5c1af56" CreationDate="2011-01-30T22:23:18.960" UserId="4598" Text="&lt;cooking-time&gt;&lt;lamb&gt;" />
  <row Id="23955" PostHistoryTypeId="2" PostId="11665" RevisionGUID="30aa47bc-3068-4b34-ab76-4dd475dd3aa5" CreationDate="2011-01-30T22:29:39.530" UserId="4283" Text="You could make a quick fried rice with eggs and some peas.. http://rasamalaysia.com/chinese-recipe-fried-rice-deluxe/" />
  <row Id="23956" PostHistoryTypeId="2" PostId="11666" RevisionGUID="33dd75fc-974a-46c4-ab94-c60e38388364" CreationDate="2011-01-30T22:47:30.147" UserId="4194" Text="Treat it like beef steak. Super-hot pan, slap it on, keep pressing it with your finger, when it feels very firm, it's well done; about 5-6 minutes a side in general but it will depend on thickness; the finger test never lies. Let it rest for a few minutes after cooking." />
  <row Id="23957" PostHistoryTypeId="2" PostId="11667" RevisionGUID="2913f6fc-86d8-4c28-b31c-30f0631a1737" CreationDate="2011-01-30T23:14:27.457" UserId="4039" Text="Like the other comments mentioned you need to make sure that the oil is very hot before you add the scallops. Also, for a very nice color take a small amount of butter, about half a teaspoon, and add it to the oil. This is might go against your intuition, however, it is the technique used by most high end French restaurants to sear Scollaps, Veal, Ris de Veau, and other light colored meats." />
  <row Id="23958" PostHistoryTypeId="25" PostId="11664" RevisionGUID="72bf37b8-ee27-4f43-9754-756a944bba26" CreationDate="2011-01-30T23:16:03.273" Comment="http://twitter.com/#!/StackCooking/status/31853174478340096" />
  <row Id="23959" PostHistoryTypeId="2" PostId="11668" RevisionGUID="ed06ea1f-bb6e-4b18-82da-3477a9f3db59" CreationDate="2011-01-30T23:42:02.127" UserId="4039" Text="If you want to take an extra step to spruce up white rice you might want to make rice pilaf which is really quite simple. Dice one medium yellow onion and saute it with a tablespoon of olive oil. Add ground cumin and ground corrinder and stir the onion and spices over the heat for 20 seconds not to let the spices burn. Add the rice and let the rice roast in the oil and spices for about a minute. Add the water, cover, boil without opening the top as required by the rice cooking instruction. Yum.&#xD;&#xA;&#xD;&#xA;Often Rice Pilaf recipes will have other ingredients such as bell pepper or chicken stock. I find a very simple tasty dish just keeping it simple. " />
  <row Id="23960" PostHistoryTypeId="2" PostId="11669" RevisionGUID="f5029302-8645-4dd7-8b53-bef1bcaccd80" CreationDate="2011-01-30T23:57:00.307" UserId="4039" Text="The beauty of chocolate is that it firm, crisp and solid at room temperature however when at body temperature like in our mouths it melts.&#xD;&#xA;&#xD;&#xA;The simplest explanation of the effects of tempering chocolate is that the melting temperature increases when the chocolate crystallizes so it melts in your mouth and not your hands. Also, the texture of the chocolate is finer as cooled untempered chocolate has a grainy texture on the tongue.&#xD;&#xA;&#xD;&#xA;Years ago I watched Pierre Herme who was at that time executive pastry chef of Fauchon in Paris put a plastic bowl of chocolate in the microwave until half was melted and then use a handheld electric blender to mix the melted and unmelted chocolate together to create a perfect tempered chocolate for dipping. &#xD;&#xA;&#xD;&#xA;Perhaps, the easiest way to temper chocolate is to grate half the chocolate with a vegetable grater and melt the other half in a plastic bowl in the microwave until it is all just above body temperature. Then with a spoon stir in the grated chocolate. This is called the 'seeding' method. If the chocolate begins to get too cool just place it in the microwave for 2 or 3 seconds without melting it again." />
  <row Id="23961" PostHistoryTypeId="2" PostId="11670" RevisionGUID="528129b2-6471-4b68-8eae-19f1396efcec" CreationDate="2011-01-31T00:35:05.873" UserId="3479" Text="If you're going to go for well done, you might want to consider a braise.  Sear the steaks on both sides, the add some liquid (red wine, chicken stock) and veggies (onion, celery, carrots, mushrooms, garlic), lower the heat and cover.  Cook until it is falling apart tender.  It's not necessarily the best way to do a steak, but since you are already going to well done, which tends to make a steak tough, this will give you well done, but tender.&#xD;&#xA;&#xD;&#xA;The above is not exactly a recipe, but a technique, you can find any number of braises that will work for you." />
  <row Id="23962" PostHistoryTypeId="5" PostId="10019" RevisionGUID="fe108f55-a6b4-43e0-84ed-a1d3720983b7" CreationDate="2011-01-31T00:38:03.513" UserId="3479" Comment="added 115 characters in body" Text="I was in Ross for Less and saw (and bought) a bottle of lemon bakery emulsion because it just sounded good.  Looking online it seems that it is a one for one replacement for extract, but I have not found a real difference online.  I haven't had the chance to try it in anything yet.&#xD;&#xA;&#xD;&#xA;What is the difference between bakery emulsion and a flavoring extract (there were other bakery emulsion flavors on the shelf, so it is not just lemon that comes this way)?  Are there certain types of recipes that benefit from emulsion over extract, and why?&#xD;&#xA;&#xD;&#xA;I've added a bounty for this question, but I need an answer based on experience.  I know how to search the web.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="23963" PostHistoryTypeId="2" PostId="11671" RevisionGUID="2346bc77-659c-47ec-846e-471d427758c7" CreationDate="2011-01-31T00:44:40.500" UserId="3779" Text="Tempering, in scientific terms, is a process of encouraging the cocoa butter to form a stable From V crystal structure.&#xD;&#xA;&#xD;&#xA;When you temper chocolate, you are first melting the chocolate to a temperature that will break all of the crystals, leaving you a more or less uncrystalized soup of melted chocolate. From this clean starting point, you somehow encourage the chocolate to form only the right kind of crystals (Form V). This can be done either by adding pre-tempered chocolate as the melted chocolate cools or by agitating the melted chocolate on a marble slab. The former method is obviously much easier.&#xD;&#xA;&#xD;&#xA;All real chocolate (including bars, most chips, and courverture) is sold in tempered form and must be in temper to use. The best way to use this chocolate is by melting it fully and adding unmelted tempered chocolate, but, if the chocolate you are starting with is tempered, you can also melt it very slowly until it is just barely melted it should remain in temper.&#xD;&#xA;&#xD;&#xA;As far as the practical differences, **tempered chocolate:**&#xD;&#xA;&#xD;&#xA; - Glossy finish&#xD;&#xA; - Hard snap&#xD;&#xA; - Higher melting temperature&#xD;&#xA; - Will not have fat bloom (white splotching after hours to days)&#xD;&#xA; - Sets in 5 minutes or less" />
  <row Id="23964" PostHistoryTypeId="25" PostId="11663" RevisionGUID="56a32b8f-d885-4f63-9f51-caee03eece5f" CreationDate="2011-01-31T02:16:04.943" Comment="http://twitter.com/#!/StackCooking/status/31898473561329665" />
  <row Id="23965" PostHistoryTypeId="5" PostId="2880" RevisionGUID="53608b6c-4c84-4c88-b438-9935dff801cf" CreationDate="2011-01-31T02:44:37.243" UserId="1304" Comment="moved image to SE-approved imgur hosting" Text="I haven't been cooking for long &amp;#8212; recent college grad &amp;#8212; so I'm doing a lot of experimentation and making a lot of rookie mistakes.  One of them is shown here for your viewing pleasure:&#xD;&#xA;&#xD;&#xA;![brown stains on a frying pan][1]&#xD;&#xA;&#xD;&#xA;My mom gifted me this pan less than a year ago.  She used it for over 15 years and kept it spotless the entire time, so I'm more than a little embarassed.  I suspect that these stains were caused by stray drops of oil getting onto the bottom of the pan and getting burned on.  Is that right, or were they caused by something else?  I use an electric stove with resistive heating coils, if it makes a difference.  And more importantly, how can I get this pan clean again?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/bbX01.jpg" />
  <row Id="23966" PostHistoryTypeId="2" PostId="11672" RevisionGUID="a788623f-f22f-4475-8781-4a453d9b50bc" CreationDate="2011-01-31T04:30:53.433" UserId="702" Text="I was reading [this question](http://cooking.stackexchange.com/questions/7740/why-did-my-banana-catch-fire-in-the-microwave) and began to ask myself...&#xD;&#xA;&#xD;&#xA;Since milk contains calcium, and calcium is a metal (just like potassium), how come putting a cup of milk in the microwave is safe and there are no visible arcs or sparks?" />
  <row Id="23967" PostHistoryTypeId="1" PostId="11672" RevisionGUID="a788623f-f22f-4475-8781-4a453d9b50bc" CreationDate="2011-01-31T04:30:53.433" UserId="702" Text="How come heating milk in the microwave is safe?" />
  <row Id="23968" PostHistoryTypeId="3" PostId="11672" RevisionGUID="a788623f-f22f-4475-8781-4a453d9b50bc" CreationDate="2011-01-31T04:30:53.433" UserId="702" Text="&lt;milk&gt;&lt;microwave&gt;" />
  <row Id="23969" PostHistoryTypeId="25" PostId="11672" RevisionGUID="75dd29dd-e8b3-4521-a8d8-ad4a005af56f" CreationDate="2011-01-31T05:16:06.510" Comment="http://twitter.com/#!/StackCooking/status/31943782215720960" />
  <row Id="23970" PostHistoryTypeId="2" PostId="11673" RevisionGUID="98f514b3-365f-487d-becb-6d5318abb558" CreationDate="2011-01-31T07:26:41.753" UserId="4428" Text="When metal is exposed to microwave radiation, an electric potential difference can develop as the microwaves generate electric charge in parts of the metal. Flowing electricity can cause sparks as electrons migrate to places of lower potential. Solid metal is susceptible to this because its electrons are relatively loose, making it a good conductor of electricity.&#xD;&#xA;&#xD;&#xA;Calcium (Ca) in milk is bonded with other atoms (mostly as calcium phosphate), so it doesn't behave as a solid metal would: first because its electrons are secured in bonds with other atoms, and second, because the Ca atoms are not aggregated together but intermixed with nonconducting ones." />
  <row Id="23971" PostHistoryTypeId="2" PostId="11674" RevisionGUID="d70dccb1-b79a-43fb-8fd9-6511c791adb1" CreationDate="2011-01-31T07:34:14.193" UserId="4428" Text="It really depends on the thickness, temperature of cooking and whether the meat has warmed to room temperature first. Can you give any more details?&#xD;&#xA;&#xD;&#xA;I agree for lamb leg you might want to braise for tenderness; however flavor is a different matter. A technique which has the bonus of tenderizing while letting you do a lot of the prep ahead of time may be useful. Seal the meat portions, together with any herbs or marinade, in a ziploc bag with as much air squeezed out as possible. Fill a cooler/icechest with hot tap water, plus a small pot of boiling water. You will get something around 140-160 degrees F (obviously the more boiling water the hotter it will be). Immerse the ziplocs and close up the cooler for 12-24 hours. Depending on how cold your meat is and size/type of the cooler, you will only lose a degree or two per hour. Afterward take it out of the bags, throw it in a very hot pan for a few minutes on each side. The short cooking will mean you dont dry out the meat; the long bath means it can be tenderized.&#xD;&#xA;&#xD;&#xA;But don't assume it has to be well done! Tastes vary - my five yr old daughter has always loved rare and still tries to sneak bits of raw meat; my older son likes it so well done it's practically dried out." />
  <row Id="23972" PostHistoryTypeId="2" PostId="11675" RevisionGUID="b32b3021-e1b8-4efb-8859-d0ee8c8cacc2" CreationDate="2011-01-31T07:35:46.430" UserId="4605" Text="Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide?&#xD;&#xA;&#xD;&#xA;Also, what is the highest temperature I can cook the plastic-wrapped chicken?" />
  <row Id="23973" PostHistoryTypeId="1" PostId="11675" RevisionGUID="b32b3021-e1b8-4efb-8859-d0ee8c8cacc2" CreationDate="2011-01-31T07:35:46.430" UserId="4605" Text="sous-vide foster farms chicken original plastic" />
  <row Id="23974" PostHistoryTypeId="3" PostId="11675" RevisionGUID="b32b3021-e1b8-4efb-8859-d0ee8c8cacc2" CreationDate="2011-01-31T07:35:46.430" UserId="4605" Text="&lt;sous-vide&gt;&lt;chicken-breast&gt;" />
  <row Id="23975" PostHistoryTypeId="2" PostId="11676" RevisionGUID="b5d3403b-6a04-4d02-94b0-1fb5864323eb" CreationDate="2011-01-31T07:43:17.227" UserId="4283" Text="The only thing you might want to consider if you are thinking of adding it to hot milk is a chance of splitting the milk. I would suggest you mix it with a tablespoon of hot water before adding the milk. Less change of splitting." />
  <row Id="23976" PostHistoryTypeId="5" PostId="11605" RevisionGUID="a06fb578-720b-4e47-80e7-cf4ff47fc5b8" CreationDate="2011-01-31T07:58:41.340" UserId="4026" Comment="added 673 characters in body" Text="Because of the digestion process of the yeast.&#xD;&#xA;If you use biological yeast, you can use this fermented dough as yeast to prepare other pizza or bread.&#xD;&#xA;&#xD;&#xA;Some families in italy (it was our case till some years ago)  use the same piece of fermented dough to prepare pizza and bread every week.&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;Yeast fermentation is better achieved when the temperature is around 75 F and 85 F (23 C and 30 C), as you kept the dough in the refrigerator, you probably need to keep the dough in a warmed place so that the yeast is reactivated, you can add a bit of flour and water, knead the dough at least 5 minutes (and add flour and water if it's needed).&#xD;&#xA;&#xD;&#xA;When you are finished leave the dough in a warmed place.&#xD;&#xA;&#xD;&#xA;If it still doesn't work maybe your yeast is exhausted (r.i.p.).&#xD;&#xA;&#xD;&#xA;If you want to have more information about fermentation I kindly advice you to read to take a look at [this][1] article.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baking911.com/bread/101_fermentation.htm" />
  <row Id="23977" PostHistoryTypeId="2" PostId="11677" RevisionGUID="dd61d577-96e4-4b7f-a56f-e998995e7516" CreationDate="2011-01-31T08:06:51.877" UserId="4117" Text="The easiest way to spruce up rice is to add a bouillon cube to the water or, use stock and spices instead of water. You can also chop up vegetables very finely and add them to the pot after the rice is done cooking and you've removed it from the heat. Add them very quickly and recover the pot so the veggies heat up and steam a little. Mix just before serving." />
  <row Id="23978" PostHistoryTypeId="25" PostId="11675" RevisionGUID="c91b8d32-53f3-457b-b3ad-93802c873424" CreationDate="2011-01-31T08:16:07.043" Comment="http://twitter.com/#!/StackCooking/status/31989085245538304" />
  <row Id="23979" PostHistoryTypeId="2" PostId="11678" RevisionGUID="1426852c-c58e-4d9a-9f2e-db9dd0e9c1b0" CreationDate="2011-01-31T09:59:17.623" UserId="539" Text="Another suggestion I would have would be rice with coconut milk, particularly if your fried chicken recipe is quite spicy. There should be recipes easy enough to find, but it's basically rice cooked in a mixture of coconut milk and stock, with various aromatics and any vegetables you fancy. The coconut milk helps cool a spicy main dish, and it's all just creamy and delicious.&#xD;&#xA;&#xD;&#xA;Although personally, I would probably just cook the white rice and eat it plain with the fried chicken, as I really enjoy well-cooked rice." />
  <row Id="23980" PostHistoryTypeId="2" PostId="11679" RevisionGUID="1ee55f3e-b6a5-4b51-bd35-51c750e682d4" CreationDate="2011-01-31T10:23:14.513" UserId="4214" Text="My grandmother's generation (in South Wales) would always make instant coffee using only hot milk. I would ask for it made with water, but she wouldn't dream of doing that for a guest, for fear of appearing mean.&#xD;&#xA;&#xD;&#xA;As far as I'm concerned, there are no issues. With a suitable mug, you can heat the milk in situ in the microwave." />
  <row Id="23981" PostHistoryTypeId="2" PostId="11680" RevisionGUID="4fa87271-0b0f-4899-aaf1-1c9be217461d" CreationDate="2011-01-31T12:41:03.360" UserId="1480" Text="It's an enameled dutch oven. Just wondering if I could take off enamel by deep frying in it. &#xD;&#xA;&#xD;&#xA;Thanks, &#xD;&#xA;Mark&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="23982" PostHistoryTypeId="1" PostId="11680" RevisionGUID="4fa87271-0b0f-4899-aaf1-1c9be217461d" CreationDate="2011-01-31T12:41:03.360" UserId="1480" Text="Can I deep fry in my La Creuset? " />
  <row Id="23983" PostHistoryTypeId="3" PostId="11680" RevisionGUID="4fa87271-0b0f-4899-aaf1-1c9be217461d" CreationDate="2011-01-31T12:41:03.360" UserId="1480" Text="&lt;deep-frying&gt;" />
  <row Id="23984" PostHistoryTypeId="2" PostId="11681" RevisionGUID="ef44eea2-3ad5-4820-aca0-b1abfc0d0c4c" CreationDate="2011-01-31T12:46:48.467" UserId="3853" Text="The enamel coating is put on by a high temperature process, much higher temp than the 300-400 F that you would deep fry in, so it will be safe to fry in.&#xD;&#xA;&#xD;&#xA;The concern that this raises for me is the difficulty in cleaning if you fry repeatedly. After a few batches, there will be a film of oil that will form just above the level of the oil in the pot you are frying in. If you thoroughly clean it, it will not be a big deal, but left alone it will build up.&#xD;&#xA;&#xD;&#xA;Also, deep frying in a heavy  pan is unnecessary, as you really want to get hte oil hot, and the extra thermal mass of the pan would just take extra heat. It is not bad to do so, but a thin aluminum pan works just as well for frying." />
  <row Id="23985" PostHistoryTypeId="6" PostId="11582" RevisionGUID="c630ab6a-ce1f-465c-a119-b12e3df0fa67" CreationDate="2011-01-31T13:01:17.763" UserId="2391" Comment="edited tags" Text="&lt;frying&gt;&lt;scallops&gt;&lt;frying-pan&gt;" />
  <row Id="23986" PostHistoryTypeId="2" PostId="11682" RevisionGUID="18a84e1e-d306-413a-b79b-7ac2f1525fcb" CreationDate="2011-01-31T13:27:45.713" UserId="4489" Text="I don't have an explanation for it, but I have reason to believe that the white breaks down after being held at temperature for some time. I attempted to do a &quot;perfect&quot; egg by placing 6 eggs in a water bath at once and removing them after different durations. After about 45 minutes the white was firm and the yolk was slightly thickened. As time went on, yolks started getting thicker and whites turning out more liquid." />
  <row Id="23987" PostHistoryTypeId="2" PostId="11683" RevisionGUID="9e7c3013-dee8-45f7-936b-27c29e632a65" CreationDate="2011-01-31T13:39:48.533" UserId="67" Text="When I think &quot;bun&quot;, I think of a soft, possibly buttery roll.  It typically uses a softer flour, you cut in butter to get in flakiness, and you might have eggs, milk or sugar in it to promote browning before the middle's gotten too firm.&#xD;&#xA;&#xD;&#xA;If I were going to try to use the dough, I'd go for a similar style of bread to the pizza crust -- focaccia, rather than try to make it something it's not.  (focaccia typically has oil in the dough, where pizza crust doesn't always, but it should still come out okay as a flatbread)&#xD;&#xA;&#xD;&#xA;You might be able to pull off a more rustic &quot;country loaf&quot; type of bread with the dough, but I don't do enough baking to be able to compare what pizza doughs are most similar to.  (baking's one of those things that I still refer to recipes every time, I don't have 'em memorized) " />
  <row Id="23988" PostHistoryTypeId="2" PostId="11684" RevisionGUID="74a3595f-331e-42d2-9d8a-4adfd745351c" CreationDate="2011-01-31T13:39:49.503" UserId="4489" Text="I read the same article and immediately stripped and reseasoned my #7 Griswold. I mainly focused on stripping the cooking surface (not caring as much about the sides). I alternated between&#xD;&#xA;&#xD;&#xA; - scrubbing with Barkeepers Friend and a scouring pad&#xD;&#xA; - letting it sit on the burner on high heat until all the crap turned to dust." />
  <row Id="23989" PostHistoryTypeId="2" PostId="11685" RevisionGUID="3e78932d-d54f-4136-8ba4-fbd2344ce925" CreationDate="2011-01-31T14:43:19.323" UserId="4239" Text="Here's how you make'm.&#xD;&#xA;&#xD;&#xA;5 cups of flour&#xD;&#xA;5 eggs&#xD;&#xA;8 oz's of sour cream&#xD;&#xA;1/4 cup of water....&#xD;&#xA;&#xD;&#xA;That makes the dough, cover it with a towel for 10 minutes.  " />
  <row Id="23990" PostHistoryTypeId="2" PostId="11686" RevisionGUID="fa819a4f-ace1-4c6c-82cc-f7c17111e34e" CreationDate="2011-01-31T15:05:49.147" UserId="123" Text="I have a santoku that I will be wanting to get professionally sharpened in the next few months. This is the first knife I've owned that was reasonably expensive so I want to make sure I take care of it. Are most professional knife sharpening places familiar with the differences in Japanese knife edges vs a more traditional (for the U.S.) German knife? For example, the angle is different and one side is flat on my santoku compared to, say, a French chef's knife. &#xD;&#xA;&#xD;&#xA;Aside from just asking them if they know what they are doing, are there any specifics I should look for or questions to ask in finding someone who can do this properly? Also, is there any kind of reasonable price range I should expect or does that vary too much to say?" />
  <row Id="23991" PostHistoryTypeId="1" PostId="11686" RevisionGUID="fa819a4f-ace1-4c6c-82cc-f7c17111e34e" CreationDate="2011-01-31T15:05:49.147" UserId="123" Text="How to find a competent knife sharpener" />
  <row Id="23992" PostHistoryTypeId="3" PostId="11686" RevisionGUID="fa819a4f-ace1-4c6c-82cc-f7c17111e34e" CreationDate="2011-01-31T15:05:49.147" UserId="123" Text="&lt;sharpening&gt;&lt;knife&gt;" />
  <row Id="23993" PostHistoryTypeId="2" PostId="11687" RevisionGUID="c02b39c3-82bf-4d7f-9e50-924e398f04f2" CreationDate="2011-01-31T15:46:03.417" UserId="4194" Text="It will really be down to each individial company. Be specific about the type of knife when you enquire and when you drop it off for sharpening, get a receipt/job sheet detailing that, and specify the one-sided sharpen: 'Japanese knife, sharpen one side only'. That way you have some comeback if they f%^&amp; it up." />
  <row Id="23994" PostHistoryTypeId="6" PostId="11686" RevisionGUID="cd36d9b8-3fdc-49d9-9a6c-f15265b01e7e" CreationDate="2011-01-31T15:56:00.283" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="23995" PostHistoryTypeId="5" PostId="11680" RevisionGUID="1b256b52-7eec-47cb-a1ca-12062b57fa8f" CreationDate="2011-01-31T15:57:29.937" UserId="41" Comment="deleted 18 characters in body; edited tags; edited title" Text="It's an enameled cast iron dutch oven. Just wondering if I could take off enamel by deep frying in it." />
  <row Id="23996" PostHistoryTypeId="4" PostId="11680" RevisionGUID="1b256b52-7eec-47cb-a1ca-12062b57fa8f" CreationDate="2011-01-31T15:57:29.937" UserId="41" Comment="deleted 18 characters in body; edited tags; edited title" Text="Can I deep fry in my Le Creuset dutch oven? " />
  <row Id="23997" PostHistoryTypeId="6" PostId="11680" RevisionGUID="1b256b52-7eec-47cb-a1ca-12062b57fa8f" CreationDate="2011-01-31T15:57:29.937" UserId="41" Comment="deleted 18 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;cast-iron&gt;&lt;deep-frying&gt;&lt;dutch-oven&gt;" />
  <row Id="23998" PostHistoryTypeId="4" PostId="11675" RevisionGUID="739d8946-98cf-41e0-a9fd-093e73ac47d6" CreationDate="2011-01-31T15:59:44.973" UserId="41" Comment="edited tags; edited title" Text="Can I cook Foster Farms chicken sous-vide in its original plastic?" />
  <row Id="23999" PostHistoryTypeId="6" PostId="11675" RevisionGUID="739d8946-98cf-41e0-a9fd-093e73ac47d6" CreationDate="2011-01-31T15:59:44.973" UserId="41" Comment="edited tags; edited title" Text="&lt;chicken&gt;&lt;sous-vide&gt;&lt;chicken-breast&gt;" />
  <row Id="24000" PostHistoryTypeId="5" PostId="11227" RevisionGUID="6c1b756d-1a5b-4230-a710-54a345b28714" CreationDate="2011-01-31T16:09:51.900" UserId="3756" Comment="added 1 characters in body" Text="I have used the exact same procedure that you describe on a number of occasions, and the result has *always* been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested. &#xD;&#xA;&#xD;&#xA;Anyway, since the sauce never emulsified, I think you have been pouring in your butter too quickly. It is important to just add a few drops at a time until the sauce has started emulsifying. After that you can go faster, but it should still only be a thin stream. &#xD;&#xA;&#xD;&#xA;Also, something that I have noticed is that when using a food processor with only a small amount of egg yolks (or any ingredient, for that matter) is that the rotating knives will actually rotate *above* the ingredients and not actually mix them. When making hollandaise/mayonnaise, that will be fatal since you will just be pouring butter on top of a thin layer of egg yolks. So you might want to check your food processor and see if it works similar to mine. &#xD;&#xA;&#xD;&#xA;While I realise that you use this recipe because it is easier than making hollandaise by hand in a bain-marie, I would suggest that you at least try making it &quot;for real&quot; once before settling on this method. The consistency is so much nicer. I think the flavour is better too but that may only be my imagination. " />
  <row Id="24001" PostHistoryTypeId="2" PostId="11688" RevisionGUID="a9441db9-6828-4cbb-af22-8baf10fd0c6d" CreationDate="2011-01-31T16:16:54.123" UserId="3348" Text="I'd recommend checking with a reputable cookware/cutlery store in your area for a recommendation--ideally a local one, as they're more likely to have recommendations than a big national chain (though places like Sur La Table may still have some).&#xD;&#xA;&#xD;&#xA;You might also check with restaurants in your area--some of them might have a service they use." />
  <row Id="24002" PostHistoryTypeId="2" PostId="11689" RevisionGUID="a0c44e28-cb5e-4b92-8d17-03ac86d98766" CreationDate="2011-01-31T16:18:49.217" UserId="41" Text="The only way to be completely sure is to contact Foster Farms and ask them what their packaging is made of and whether or not it is a totally airtight seal.  Everything else is speculation.&#xD;&#xA;&#xD;&#xA;There are, however, two data points on which to speculate, both from their [preparation page][1], and this is more broadly applicable to any company that distributes food this way:&#xD;&#xA;&#xD;&#xA;&gt; **Can I freeze chicken in its original wrapper?**&#xD;&#xA;&#xD;&#xA;&gt; Yes, the original packaging is fine for freezing up to two months. For longer freezing, over-wrap packages with foil, plastic wrap, freezer paper or plastic bags.&#xD;&#xA;&#xD;&#xA;Generally something that's been properly vacuum-sealed will last much longer than that.  The above would seem to indicate that it is not completely airtight and may even allow a small amount of moisture to get through.&#xD;&#xA;&#xD;&#xA;&gt; **What's the best method for thawing frozen chicken or turkey?**&#xD;&#xA;&#xD;&#xA;&gt; [...] You can also defrost in your microwave following the manufacturer's instructions. **Remove chicken from the original package**, and place on a microwave safe dish to defrost.&#xD;&#xA;&#xD;&#xA;(emphasis mine)&#xD;&#xA;&#xD;&#xA;This pretty clearly indicates that it is **not microwave-safe**, and proper vacuum bags that are safe for sous-vide are generally also microwave safe (even the cheapo FoodSaver products claim that you can boil, steam, or microwave in the bag).&#xD;&#xA;&#xD;&#xA;So I am leaning quite heavily toward **no** - I don't think that the original packaging is safe for sous-vide, given the various other statements made by the company.  But again, the best way to know for sure is to contact them directly.&#xD;&#xA;&#xD;&#xA;  [1]: http://fosterfarms.com/faq/prepare.asp" />
  <row Id="24003" PostHistoryTypeId="2" PostId="11690" RevisionGUID="7abb4c76-fa88-4613-8fb9-33adbb899037" CreationDate="2011-01-31T16:20:26.163" UserDisplayName="user4615" Text="I agree with others - you may get a decent roll out of the dough, but it's not going to be super soft/flaky/buttery like a bun.  While it's not always the case, pizza dough usually is made from bread flour, which has more gluten than all purpose white flour.  This will make the dough much more chewy.&#xD;&#xA;&#xD;&#xA;However, I have a tip for making the dough rise after it's been in the fridge...&#xD;&#xA;&#xD;&#xA;A great way to accomplish the moist heat that you need in order to reactivate the yeast, boil a pot of water - doesn't have to be very large, perhaps 2-4 cups worth.  After it comes to a boil, place the pot on the lowest rack in your oven, and place your dough on a pan on the top rack.  Close the over door and check back every 5-10 minutes to see how its doing.&#xD;&#xA;&#xD;&#xA;This should make the dough rise much better than leaving it out at room temperature.  However, if you don't get much lift at this point, your yeast probably have consumed the sugars." />
  <row Id="24004" PostHistoryTypeId="2" PostId="11691" RevisionGUID="d9696e7c-db11-410d-9a52-cb7e09002117" CreationDate="2011-01-31T16:42:12.187" UserId="4341" Text="A flavoring extract is flavoring disolved in alcohol, while a flavoring emulsion is flavoring suspended in water with an emulsifier. Citrus oils like lemon have a stronger flavor when placed in an emulsion than an extract, and that is why they often come that way. (&lt;a href=&quot;http://books.google.com/books?id=sgvW97aAmAMC&amp;pg=PA96&amp;dq=bakery+emulsion+flavor+extract&amp;hl=en&amp;ei=yeRGTYC8CYOClAei55Ap&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=4&amp;ved=0CE0Q6AEwAw#v=onepage&amp;q&amp;f=false&quot;&gt;source&lt;/a&gt;)&#xD;&#xA;&#xD;&#xA;As far as uses go, bakery emulsions keep the incorporated flavors more stable while your mixture changes temperature, and they combine more easily with other emulsions (butter, sugar, egg for example) than extracts do. &lt;a href=&quot;http://books.google.com/books?id=9CMUUNURLW8C&amp;pg=PT94&amp;dq=bakery+emulsion&amp;hl=en&amp;ei=keJGTdXcI4GKlweWgPHmDw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=8&amp;ved=0CEkQ6AEwBw#v=onepage&amp;q=bakery%20emulsion&amp;f=false&quot;&gt;As this book indicates&lt;/a&gt; those characteristics make them especially useful for pastry cremes." />
  <row Id="24005" PostHistoryTypeId="2" PostId="11692" RevisionGUID="b9fac304-9641-435b-a72e-c5a7941801a6" CreationDate="2011-01-31T17:07:04.153" UserDisplayName="user4616" Text="I have often reduced leftover white and red wines over low heat until it becomes syrup quality, and then drizzled it on a dessert dish before plating cake, etc.  If you allow it to become thick enough, it will develop into the most gorgeous &quot;threads&quot; and adds a beautiful touch to an otherwise plain plate.  &#xD;&#xA;&#xD;&#xA;In addition, I use leftover red wine to make a sauce for pork tenderloin.  In a pot, combine chopped shallots, sprigs of fresh rosemary, the wine and balsamic vinegar to equal the amount of wine.  Slowly reduce this mixture until it becomes a sauce.  Remove the rosemary stems and pass the sauce through a sieve.  Serve with roasted pork tenderloin.  Yummy stuff!" />
  <row Id="24006" PostHistoryTypeId="2" PostId="11693" RevisionGUID="da5b91f5-11e4-4f91-ae9c-8636a22b0b3f" CreationDate="2011-01-31T17:07:36.400" UserId="4341" Text="The vitamin loss is due primarily to the puree'ing. The viramin A in mangoes comes from beta-carotene, and beta-carotene breaks down easily due to oxidation. On a similar note, I've seen recommendations that carrots (another good source of beta-carotene) not be chopped into small pieces before canning to preserve their vitamin content.&#xD;&#xA;&#xD;&#xA;Lots of vitamins are also destroyed by the heat of canning, but beta-carotene is not as susceptible to this problem because it is fat soluble. &#xD;&#xA;" />
  <row Id="24007" PostHistoryTypeId="5" PostId="11626" RevisionGUID="44e9a6a6-5b18-46f8-8402-1512056ae9e0" CreationDate="2011-01-31T17:49:41.533" UserId="41" Comment="added 106 characters in body" Text="Wine is excellent for deglazing a pan and making a **pan sauce**. Basically, if you a have a pan with any *fond* on its bottom, like a pan where you have sautèed meat or even onions, you can just add the wine (don't turn off the heat yet, just lower it), scrub vigorously the bottom of the pan until all the fond has dissolved in the wine, then let it reduce a bit (this will also let some of the alcohol evaporate), turn off the heat, add some butter, whisk until the sauce thickens, serve. Pan sauces really help potentially dry meat, like chicken breast.&#xD;&#xA;&#xD;&#xA;Speed is of the essence, it takes more time to write it down than to do it...&#xD;&#xA;&#xD;&#xA;And [Orbling's suggestion][1] about the risotto is golden. It really helps.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11607/what-can-i-do-with-leftover-wine/11608#11608" />
  <row Id="24008" PostHistoryTypeId="2" PostId="11694" RevisionGUID="df37ef63-4e92-409d-a3c2-41340dd5b33f" CreationDate="2011-01-31T18:07:38.883" UserId="2467" Text="(Please advise as to the proper name for pouring hot water into a funnel, this is what the question is about)&#xD;&#xA;&#xD;&#xA;Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the pour/drip coffee method than using a moka maker or a Mr. Coffee style drip coffee maker.  &#xD;&#xA;&#xD;&#xA;There are too many variables to list, but I'll try: &#xD;&#xA;&#xD;&#xA;   * type/color/brand of filter&#xD;&#xA;   * amount of coffee&#xD;&#xA;   * wetting the filter&#xD;&#xA;   * wetting the grounds&#xD;&#xA;   * amount of time between wetting the grounds and pouring the rest of the water&#xD;&#xA;   * plastic / ceramic / glass cone&#xD;&#xA;   * Coarseness of the grounds&#xD;&#xA;   * Rate of water flow&#xD;&#xA;   * Temperature of water&#xD;&#xA;   * Height from which to pour water&#xD;&#xA;   * Trickling water or constant pour&#xD;&#xA;   * Clockwise / counterclockwise / or straight-on pouring&#xD;&#xA;   * Whether to fill it up to the brim and let it seep down or be patient and pour a little at a time&#xD;&#xA;   * And many more.&#xD;&#xA;&#xD;&#xA;But what are the 3 things I need to do every time to ensure the cup is a most excellent brew. " />
  <row Id="24009" PostHistoryTypeId="1" PostId="11694" RevisionGUID="df37ef63-4e92-409d-a3c2-41340dd5b33f" CreationDate="2011-01-31T18:07:38.883" UserId="2467" Text="Achieving perfection via drip coffee method" />
  <row Id="24010" PostHistoryTypeId="3" PostId="11694" RevisionGUID="df37ef63-4e92-409d-a3c2-41340dd5b33f" CreationDate="2011-01-31T18:07:38.883" UserId="2467" Text="&lt;coffee&gt;" />
  <row Id="24011" PostHistoryTypeId="2" PostId="11695" RevisionGUID="c9d7587d-ab3b-46b9-a55b-2f5225ed3546" CreationDate="2011-01-31T18:14:13.350" UserId="2047" Text="If I had to pick a top 3, it would be:&#xD;&#xA;&#xD;&#xA; - Ratio of grounds to water&#xD;&#xA; - Coarseness of the grind&#xD;&#xA; - Temperature of the water&#xD;&#xA;&#xD;&#xA;These three factors are usually very dependent on the technique used, so you need to get them right for &quot;manual drip&quot;. The quality of the beans and the water are also quite important, but not dependent on the technique used.&#xD;&#xA;" />
  <row Id="24012" PostHistoryTypeId="5" PostId="11617" RevisionGUID="2cd5f4c6-e0fb-40bd-af2a-3a0c6d8d561c" CreationDate="2011-01-31T18:14:18.827" UserId="41" Comment="added 453 characters in body" Text="The quickest way to get rid of leftover wine is to think of it as flavoured water.  In many if not most recipes that call for water - especially stovetop recipes like sauces and stews - you can simply substitute wine for the water or stock that the recipe normally calls for.&#xD;&#xA;&#xD;&#xA;We actually had a similar question recently: [In what kind of recipes can I substitute stock for water?][1] and I'd recommend you take a look at that, as many of the points there apply equally well to wine.  Probably the best summation was in [bikeboy389's answer][2]:&#xD;&#xA;&#xD;&#xA;&gt; I'd consider stock to be just another flavorful liquid (thanks Alton Brown), to be usable in exchange for others like wine, etc.  You need to be conscious of the gelatin aspect and mindful that some substitutions will be more successful than others, flavor-wise, but it's always worth considering if stock might be a good substitute for any other flavorful liquid.&#xD;&#xA;&#xD;&#xA;Just swap the terms &quot;stock&quot; and &quot;wine&quot; and you're good to go.  Even though wine doesn't contain any gelatin, you actually *do* need to be mindful of the gelatin aspect when substituting wine for stock, because you might have the opposite problem if the liquid is supposed to thicken.&#xD;&#xA;&#xD;&#xA;Similarly to stock, I also wouldn't recommend using wine in anything that you plan to refrigerate or freeze for a long period, for a different reason obviously - because it can go sour over time.  So try to only use it in recipes that will be consumed in the near future.&#xD;&#xA;&#xD;&#xA;Other than that, just experiment; whenever you're making a savoury recipe that calls for water or stock, try using some wine instead.  You'd be surprised at how much character it can add to otherwise simple dishes.  Some examples of places where you can replace some other liquid with wine:&#xD;&#xA;&#xD;&#xA;  * Rice or risotto&#xD;&#xA;  * Soups and sauces&#xD;&#xA;  * Deglazing a pan (for a pan sauce)&#xD;&#xA;  * Salad dressings (this is an especially good use for sour/fermented wine)&#xD;&#xA;  * Marinades&#xD;&#xA;  * Poaching liquids (for eggs, chicken, etc.)&#xD;&#xA;&#xD;&#xA;There really are no rules, and any time you find yourself tossing plain water into a pot or bowl, you should keep in mind that you are potentially missing an opportunity to add flavour (which a good wine will add plenty of).&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/11143/41&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/11143/in-what-kind-of-recipes-can-i-substitute-stock-for-water/11146#11146" />
  <row Id="24013" PostHistoryTypeId="5" PostId="11694" RevisionGUID="8fc7d167-4a07-4acc-bb14-c49f5239f485" CreationDate="2011-01-31T18:19:10.020" UserId="2047" Comment="deleted 120 characters in body; edited tags; edited title" Text="Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip coffee method than using a moka maker or an automatic drip coffee maker.&#xD;&#xA;&#xD;&#xA;There are too many variables to list, but I'll try: &#xD;&#xA;&#xD;&#xA;   * type/color/brand of filter&#xD;&#xA;   * amount of coffee&#xD;&#xA;   * wetting the filter&#xD;&#xA;   * wetting the grounds&#xD;&#xA;   * amount of time between wetting the grounds and pouring the rest of the water&#xD;&#xA;   * plastic / ceramic / glass cone&#xD;&#xA;   * Coarseness of the grounds&#xD;&#xA;   * Rate of water flow&#xD;&#xA;   * Temperature of water&#xD;&#xA;   * Height from which to pour water&#xD;&#xA;   * Trickling water or constant pour&#xD;&#xA;   * Clockwise / counterclockwise / or straight-on pouring&#xD;&#xA;   * Whether to fill it up to the brim and let it seep down or be patient and pour a little at a time&#xD;&#xA;   * And many more.&#xD;&#xA;&#xD;&#xA;But what are the 3 things I need to do every time to ensure the cup is a most excellent brew?" />
  <row Id="24014" PostHistoryTypeId="4" PostId="11694" RevisionGUID="8fc7d167-4a07-4acc-bb14-c49f5239f485" CreationDate="2011-01-31T18:19:10.020" UserId="2047" Comment="deleted 120 characters in body; edited tags; edited title" Text="Achieving perfection via manual drip coffee method" />
  <row Id="24015" PostHistoryTypeId="6" PostId="11694" RevisionGUID="8fc7d167-4a07-4acc-bb14-c49f5239f485" CreationDate="2011-01-31T18:19:10.020" UserId="2047" Comment="deleted 120 characters in body; edited tags; edited title" Text="&lt;coffee&gt;&lt;technique&gt;" />
  <row Id="24016" PostHistoryTypeId="5" PostId="11694" RevisionGUID="177276c0-a7c0-40fe-980f-59da24c76b45" CreationDate="2011-01-31T18:26:06.577" UserId="41" Comment="added 17 characters in body; edited tags; edited title" Text="Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip-brew method than using a Moka coffee maker or an automatic drip-brewer.&#xD;&#xA;&#xD;&#xA;There are too many variables to list, but I'll try: &#xD;&#xA;&#xD;&#xA;   * Type/color/brand of filter&#xD;&#xA;   * Amount of coffee&#xD;&#xA;   * Wetting the filter&#xD;&#xA;   * Wetting the grounds&#xD;&#xA;   * Amount of time between wetting the grounds and pouring the rest of the water&#xD;&#xA;   * Plastic / ceramic / glass cone&#xD;&#xA;   * Coarseness of the grounds&#xD;&#xA;   * Rate of water flow&#xD;&#xA;   * Temperature of water&#xD;&#xA;   * Height from which to pour water&#xD;&#xA;   * Trickling water or constant pour&#xD;&#xA;   * Clockwise / counterclockwise / or straight-on pouring&#xD;&#xA;   * Whether to fill it up to the brim and let it seep down or be patient and pour a little at a time&#xD;&#xA;   * And many more.&#xD;&#xA;&#xD;&#xA;But what are the most important things I need to do every time to ensure that the cup is a most excellent brew?" />
  <row Id="24017" PostHistoryTypeId="4" PostId="11694" RevisionGUID="177276c0-a7c0-40fe-980f-59da24c76b45" CreationDate="2011-01-31T18:26:06.577" UserId="41" Comment="added 17 characters in body; edited tags; edited title" Text="Achieving perfection via manual drip-brew coffee method" />
  <row Id="24018" PostHistoryTypeId="6" PostId="11694" RevisionGUID="177276c0-a7c0-40fe-980f-59da24c76b45" CreationDate="2011-01-31T18:26:06.577" UserId="41" Comment="added 17 characters in body; edited tags; edited title" Text="&lt;coffee&gt;" />
  <row Id="24019" PostHistoryTypeId="5" PostId="11690" RevisionGUID="b5f4fb98-a745-47c9-b68a-2fb8986e8128" CreationDate="2011-01-31T18:39:46.300" UserDisplayName="user4615" Comment="edited body" Text="I agree with others - you may get a decent roll out of the dough, but it's not going to be super soft/flaky/buttery like a bun.  While it's not always the case, pizza dough usually is made from bread flour, which has more gluten than all purpose white flour.  This will make the dough much more chewy.&#xD;&#xA;&#xD;&#xA;However, I have a tip for making the dough rise after it's been in the fridge...&#xD;&#xA;&#xD;&#xA;A great way to accomplish the moist heat that you need in order to reactivate the yeast, boil a pot of water - doesn't have to be very large, perhaps 2-4 cups worth.  After it comes to a boil, place the pot on the lowest rack in your oven, and place your dough on a pan on the top rack.  Close the oven door and check back every 5-10 minutes to see how its doing.&#xD;&#xA;&#xD;&#xA;This should make the dough rise much better than leaving it out at room temperature.  However, if you don't get much lift at this point, your yeast probably have consumed the sugars." />
  <row Id="24020" PostHistoryTypeId="16" PostId="11581" RevisionGUID="97d1fa0f-be35-4124-9248-4452357a6c8f" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24021" PostHistoryTypeId="16" PostId="11587" RevisionGUID="ac94b0e5-a2fe-40d3-8436-7fb8440c2c40" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24022" PostHistoryTypeId="16" PostId="11588" RevisionGUID="16489b8a-8400-49c2-980d-c86d2431fb22" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24023" PostHistoryTypeId="16" PostId="11599" RevisionGUID="a20f6ff5-0ba3-45da-81de-24711d4709f4" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24024" PostHistoryTypeId="16" PostId="11627" RevisionGUID="97334812-48ff-4a0f-b8c9-4ecb45328136" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24025" PostHistoryTypeId="16" PostId="11641" RevisionGUID="1295bfbf-cccd-4297-8797-bc1ab5658bf2" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24026" PostHistoryTypeId="16" PostId="11579" RevisionGUID="0156a276-46e3-45fe-81e2-bfb6eed9e8ee" CreationDate="2011-01-31T18:44:33.577" UserId="8" />
  <row Id="24027" PostHistoryTypeId="2" PostId="11696" RevisionGUID="efccad40-f67c-466f-845e-6d706d56bcc0" CreationDate="2011-01-31T18:45:47.620" UserId="1710" Text="I've heard this phrase countless times when reading on how long to cook meat, but what does it actually mean - that is, what actually happens to the blood of the animal that makes it clear when it's cooked?" />
  <row Id="24028" PostHistoryTypeId="1" PostId="11696" RevisionGUID="efccad40-f67c-466f-845e-6d706d56bcc0" CreationDate="2011-01-31T18:45:47.620" UserId="1710" Text="Cooking meat - &quot;until the juices run clear&quot;" />
  <row Id="24029" PostHistoryTypeId="3" PostId="11696" RevisionGUID="efccad40-f67c-466f-845e-6d706d56bcc0" CreationDate="2011-01-31T18:45:47.620" UserId="1710" Text="&lt;meat&gt;&lt;cooking-time&gt;" />
  <row Id="24030" PostHistoryTypeId="2" PostId="11697" RevisionGUID="05ffc739-8dca-438c-8abc-a83d9b5a83d4" CreationDate="2011-01-31T18:45:57.323" UserDisplayName="user4617" Text="My blender hollaindaise has never failed me.  I blend 3 egg yolks, salt, 1 T hot water, dash or 2 of tabasco, 1 T lemon juice, and grated lemon peel if you want it very lemony. Then slowly pour in your hot frothy butter that I melt in the microwave.  You can actually hear the emulsification take place.  If it is too thick, simply add a little hot water and blend it.  " />
  <row Id="24031" PostHistoryTypeId="2" PostId="11698" RevisionGUID="94cc8e4a-5e80-4b1f-a359-0f57bd8a4774" CreationDate="2011-01-31T18:48:01.997" UserId="3852" Text="So last weekend the wife and I got a huge jar of pickles at Costco.  The thing is bigger than a gallon of milk (the wife really loves her pickles).  There really isn't any room for it in the fridge, but no where on the jar does it say 'refrigerate after opening', but I've always kept them in the fridge (and so does everyone else I know).&#xD;&#xA;&#xD;&#xA;I know that pickles use to be kept out of refrigeration in barrels and I realize that the salt in the brine should keep anything bad from happening, but does anyone actually keep their pickles at room temp? Are there downsides to this?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="24032" PostHistoryTypeId="1" PostId="11698" RevisionGUID="94cc8e4a-5e80-4b1f-a359-0f57bd8a4774" CreationDate="2011-01-31T18:48:01.997" UserId="3852" Text="Do you have to refrigerate Pickles?" />
  <row Id="24033" PostHistoryTypeId="3" PostId="11698" RevisionGUID="94cc8e4a-5e80-4b1f-a359-0f57bd8a4774" CreationDate="2011-01-31T18:48:01.997" UserId="3852" Text="&lt;pickling&gt;" />
  <row Id="24034" PostHistoryTypeId="2" PostId="11699" RevisionGUID="844502ed-a876-44e8-92af-6755bf2e6279" CreationDate="2011-01-31T18:57:16.310" UserId="3348" Text="Traditional sour/salty pickles certainly don't need refrigeration. Commercial pickles might be another thing entirely, however, if their brine is weaker. If the brine is too weak, expect mold to develop on the surface. Even then, I doubt that they would become unsafe before the brine grew mold. I'd say if your pickles didn't come from the refrigerator section and don't instruct you to refrigerate after opening, you'd be OK.&#xD;&#xA;&#xD;&#xA;I'm less certain about the shelf life of unrefrigerated sweet pickles, but I would guess the same concerns would apply.&#xD;&#xA;&#xD;&#xA;If you leave them out, make sure there's sufficient brine to completely cover the pickles--the expose pickles would go bad faster. I do know that unrefrigerated pickles aren't as crunchy as the same ones that have been kept cold, so that could be a consideration too.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24035" PostHistoryTypeId="2" PostId="11700" RevisionGUID="ad4b47e2-4721-4004-9c48-793a53c49a62" CreationDate="2011-01-31T18:58:17.663" UserId="2047" Text="Traditional fermented pickles were kept in barrels, but they're not the kind that you buy in a big jar at Costco. Those pickles have been briefly cooked in a brine, and should be refrigerated after you open the jar. The salt and vinegar should keep them safe for a while, but they will likely go bad at room temperature before you finish eating the whole jar.&#xD;&#xA;&#xD;&#xA;As an anecdotal note, an office I used to work in kept one of these large jars of pickles around. After being open for a few years, they were clearly spoiled, and nobody would touch them." />
  <row Id="24036" PostHistoryTypeId="10" PostId="11696" RevisionGUID="7e5526a8-264d-4a88-8b1f-f1aea2cc3e99" CreationDate="2011-01-31T19:00:50.013" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="24037" PostHistoryTypeId="5" PostId="11696" RevisionGUID="ff2aab7d-8cc2-4e79-95a3-147b5c6f0b0f" CreationDate="2011-01-31T19:00:50.107" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Is &amp;ldquo;until juices run clear&amp;rdquo; a valid test for poultry doneness?  Why or why not?](http://cooking.stackexchange.com/questions/11526/is-until-juices-run-clear-a-valid-test-for-poultry-doneness-why-or-why-not)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I've heard this phrase countless times when reading on how long to cook meat, but what does it actually mean - that is, what actually happens to the blood of the animal that makes it clear when it's cooked?" />
  <row Id="24038" PostHistoryTypeId="5" PostId="11694" RevisionGUID="a19da4d9-d36a-4b8b-a024-d85b3b4f7219" CreationDate="2011-01-31T19:04:38.337" UserId="41" Comment="added 118 characters in body" Text="Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip-brew method than using a Moka coffee maker or an automatic drip-brewer.&#xD;&#xA;&#xD;&#xA;There are too many variables to list, but I'll try: &#xD;&#xA;&#xD;&#xA;   * Type/color/brand of filter&#xD;&#xA;   * Amount of coffee&#xD;&#xA;   * Wetting the filter&#xD;&#xA;   * Wetting the grounds&#xD;&#xA;   * Amount of time between wetting the grounds and pouring the rest of the water&#xD;&#xA;   * Plastic / ceramic / glass cone&#xD;&#xA;   * Coarseness of the grounds&#xD;&#xA;   * Rate of water flow&#xD;&#xA;   * Temperature of water&#xD;&#xA;   * Height from which to pour water&#xD;&#xA;   * Trickling water or constant pour&#xD;&#xA;   * Clockwise / counterclockwise / or straight-on pouring&#xD;&#xA;   * Whether to fill it up to the brim and let it seep down or be patient and pour a little at a time&#xD;&#xA;   * And many more.&#xD;&#xA;&#xD;&#xA;But what are the most important factors (either from this list or anything I might have missed) that I need to do every time to ensure that the cup is a most excellent brew?  How do those factors actually affect the brew and why?" />
  <row Id="24039" PostHistoryTypeId="6" PostId="11698" RevisionGUID="91b33a13-e14c-4a12-8322-afb66c2fe7f6" CreationDate="2011-01-31T19:07:08.023" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;food-preservation&gt;&lt;pickling&gt;&lt;cucumbers&gt;" />
  <row Id="24040" PostHistoryTypeId="2" PostId="11701" RevisionGUID="3b164fc5-7b10-4dc1-9440-98f7644e6845" CreationDate="2011-01-31T20:00:16.700" UserDisplayName="user4620" Text="This is actually comparing apples to oranges.  Remember, the cold brew systems develop a concentrate.  Depending on the reconstitution method, you could have less, more or exactly the same.  In plain english - the ratio of concentrate to added liquid dictates the caffeine level." />
  <row Id="24041" PostHistoryTypeId="5" PostId="11612" RevisionGUID="8890e19d-7866-458e-94ee-24c2c6d9336a" CreationDate="2011-01-31T20:10:30.537" UserId="3348" Comment="added 2 characters in body" Text="I'd say your problem is that the yeast has exhausted the food in the dough before you even get the leftover dough in the fridge. When you pull it out the next morning, the yeast does nothing or very little because there are no more sugars left for it to eat. And not only will this prevent rising, it will also limit browning because it's at least partly the sugars that brown in the oven.&#xD;&#xA;&#xD;&#xA;You could work some more flour (and water, to maintain hydration) into your dough as yeast food--maybe even a little sugar if you want--and then rise/form/rise and bake. But at that point you're doing what @tmow suggests--just using your pizza dough as a starter for new bread.&#xD;&#xA;" />
  <row Id="24042" PostHistoryTypeId="25" PostId="11694" RevisionGUID="cedf1f8e-484e-4027-934a-08793d8d3761" CreationDate="2011-01-31T20:16:07.490" Comment="http://twitter.com/#!/StackCooking/status/32170282055630848" />
  <row Id="24043" PostHistoryTypeId="2" PostId="11702" RevisionGUID="93823e1f-a559-42d6-9e20-a7c61a8cbf7a" CreationDate="2011-01-31T22:01:26.290" UserDisplayName="user4624" Text="My question is about adding heavy cream or half 'n half to a dish. Olive oil is in a skillet over low heat. Next add lemon juice, a ladle of pasta cooking water and the cream.  The cream always turns slightly curdled, but the dish still tastes good. What can I do differently?" />
  <row Id="24044" PostHistoryTypeId="1" PostId="11702" RevisionGUID="93823e1f-a559-42d6-9e20-a7c61a8cbf7a" CreationDate="2011-01-31T22:01:26.290" UserDisplayName="user4624" Text="curdling cream in lemon spaghetti" />
  <row Id="24045" PostHistoryTypeId="3" PostId="11702" RevisionGUID="93823e1f-a559-42d6-9e20-a7c61a8cbf7a" CreationDate="2011-01-31T22:01:26.290" UserDisplayName="user4624" Text="&lt;cream&gt;" />
  <row Id="24046" PostHistoryTypeId="2" PostId="11703" RevisionGUID="679719e6-8a29-42e9-8b27-5228951e93af" CreationDate="2011-01-31T22:03:43.520" UserId="4428" Text="I have eaten pickles kept at room temperature for many months." />
  <row Id="24047" PostHistoryTypeId="2" PostId="11704" RevisionGUID="be9feccb-d6ff-4730-8109-f0f79c06179c" CreationDate="2011-01-31T22:08:49.937" UserId="1393" Text="One thing you could do is reduce the amount of lemon juice, and add some lemon zest. This will give you much of the lemon aroma without so much acidity. Try adding some zest to the cooking and then grate a little more on the finished plates, just before serving. Use a microplane." />
  <row Id="24048" PostHistoryTypeId="2" PostId="11705" RevisionGUID="ef5065f7-7bb9-43a3-b3c7-4cb754b3f10b" CreationDate="2011-01-31T22:09:15.957" UserId="3348" Text="Try cooking the lemon juice a little longer before adding the cream. This works for me, and I think it reduces the acidity and makes it less likely to curdle the cream.&#xD;&#xA;&#xD;&#xA;This is what I do when I make my favorite lemon cream sauce and it has definitely improved it." />
  <row Id="24049" PostHistoryTypeId="2" PostId="11706" RevisionGUID="074f7193-7886-4515-b424-076119f73e91" CreationDate="2011-01-31T22:46:41.197" UserId="160" Text="Not really a place to buy tea from, but rather find which teas to buy: http://steepster.com" />
  <row Id="24050" PostHistoryTypeId="6" PostId="11702" RevisionGUID="c2cb77ad-a01c-4daa-8a33-6df18af34e48" CreationDate="2011-01-31T22:48:15.227" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;cream&gt;&lt;lemon&gt;&lt;acidity&gt;" />
  <row Id="24052" PostHistoryTypeId="2" PostId="11708" RevisionGUID="bc76c910-97d9-4436-b18c-6ccd93e4153f" CreationDate="2011-01-31T23:04:06.747" UserId="2294" Text="Soon I will be moving into a flat with a gas hob, and I've only ever had experience with electric hobs before.&#xD;&#xA;&#xD;&#xA;What do I need to be aware of in terms of the differences between them? I've heard that gas hobs tend to heat up more quickly - is that the case? If so, will I need to adjust cooking times?" />
  <row Id="24053" PostHistoryTypeId="1" PostId="11708" RevisionGUID="bc76c910-97d9-4436-b18c-6ccd93e4153f" CreationDate="2011-01-31T23:04:06.747" UserId="2294" Text="What do I need to know when moving from an electric hob to a gas hob" />
  <row Id="24054" PostHistoryTypeId="3" PostId="11708" RevisionGUID="bc76c910-97d9-4436-b18c-6ccd93e4153f" CreationDate="2011-01-31T23:04:06.747" UserId="2294" Text="&lt;cooking-time&gt;&lt;gas&gt;" />
  <row Id="24055" PostHistoryTypeId="25" PostId="11702" RevisionGUID="31cb3d0a-756c-499f-93ff-8673db5bdb6e" CreationDate="2011-01-31T23:16:08.113" Comment="http://twitter.com/#!/StackCooking/status/32215583088971776" />
  <row Id="24057" PostHistoryTypeId="2" PostId="11709" RevisionGUID="e95fbc43-de6f-4777-80d9-17c5d14c9018" CreationDate="2011-02-01T00:12:54.213" UserDisplayName="user4627" Text="If you'd study nutrition, you'd know that yes, Cheese, eggs and milk are all good sources of protein. Anyone who says otherwise, needs to to some actual research (I have a college culinary certificate and had to study nutrition as part of my course work). " />
  <row Id="24058" PostHistoryTypeId="6" PostId="7268" RevisionGUID="7f1ec923-e258-4695-aead-32a1902c7bc3" CreationDate="2011-02-01T00:17:34.210" UserId="41" Comment="edited tags" Text="&lt;fish&gt;&lt;ceviche&gt;" />
  <row Id="24059" PostHistoryTypeId="2" PostId="11710" RevisionGUID="8cb362fb-82e3-44da-aa21-42b41f3c4eae" CreationDate="2011-02-01T00:45:02.360" UserDisplayName="user4628" Text="Weel, I tried to make pretzels and it never rose. And i was using old yeast so yes it does expires " />
  <row Id="24060" PostHistoryTypeId="2" PostId="11711" RevisionGUID="17a19fd5-9a8b-4ec3-b26b-27cb84a3bb65" CreationDate="2011-02-01T01:23:50.610" UserId="4120" Text="As someone who did this several years ago, I can tell you that there are two main differences.&#xD;&#xA;&#xD;&#xA;1. Most electric plates have much higher thermal mass, which means they change their heat level quite slowly. In practice, this means that your pan is going to be ready to use noticeably quicker and when you turn it down, you only have the mass of the pan holding heat.&#xD;&#xA;&#xD;&#xA;2. Electric plates at full can be hotter than gas hobs at maximum. The very cheap electric range where I'm currently renting have no thermostats on the plates and I was constantly burning things until I realized they got hotter than the gas hobs at my previous place. Or even the glass ceramic plates at my parent's place.&#xD;&#xA;" />
  <row Id="24061" PostHistoryTypeId="5" PostId="11711" RevisionGUID="3043fec5-5e96-4f3b-b264-26fe6177fa13" CreationDate="2011-02-01T01:41:14.307" UserId="4120" Comment="added 7 characters in body" Text="As someone who did this several years ago, I can tell you that there are two main differences.&#xD;&#xA;&#xD;&#xA;1. Most electric plates have much higher thermal mass, which means they change their heat level quite slowly. In practice, this means that on gas your pan is going to be ready to use noticeably quicker and when you turn it down, you only have the mass of the pan holding heat.&#xD;&#xA;&#xD;&#xA;2. Electric plates at full can be hotter than gas hobs at maximum. The very cheap electric range where I'm currently renting have no thermostats on the plates and I was constantly burning things until I realized they got hotter than the gas hobs at my previous place. Or even the glass ceramic plates at my parent's place.&#xD;&#xA;" />
  <row Id="24062" PostHistoryTypeId="6" PostId="11708" RevisionGUID="81a54e5a-f8fc-42d1-991d-182ecc7d8670" CreationDate="2011-02-01T05:11:28.713" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cooking-time&gt;&lt;stove&gt;&lt;gas&gt;" />
  <row Id="24063" PostHistoryTypeId="25" PostId="11708" RevisionGUID="ecb1a6af-2cc8-4de6-83b2-cb4ebbad005b" CreationDate="2011-02-01T05:16:07.227" Comment="http://twitter.com/#!/StackCooking/status/32306176901255168" />
  <row Id="24064" PostHistoryTypeId="25" PostId="11698" RevisionGUID="af63dc9b-4d04-4b35-94df-0e5e6bd55bff" CreationDate="2011-02-01T08:16:07.777" Comment="http://twitter.com/#!/StackCooking/status/32351476563054592" />
  <row Id="24065" PostHistoryTypeId="5" PostId="11605" RevisionGUID="adecb8f7-1daf-4ec7-981d-d7ada48b15a3" CreationDate="2011-02-01T08:19:37.417" UserId="4026" Comment="Grammar review" Text="Because of the digestion process of the yeast. If you use biological yeast, you can use this fermented dough as yeast to prepare other pizza or bread.&#xD;&#xA;&#xD;&#xA;Some families in Italy (it was our case till some years ago) use the same piece of fermented dough to prepare pizza and bread every week.&#xD;&#xA;&#xD;&#xA;EDIT&#xD;&#xA;&#xD;&#xA;Yeast fermentation is better achieved when the temperature is around 75 F and 85 F (23 C and 30 C), as you kept the dough in the refrigerator, you probably need to keep the dough in a warmed place so that the yeast is reactivated, you can add a bit of flour and water, knead the dough at least five minutes (and add flour and water if it's needed).&#xD;&#xA;&#xD;&#xA;When you are finished leave the dough in a warmed place.&#xD;&#xA;&#xD;&#xA;If it still doesn't work maybe your yeast is exhausted (R.I.P.).&#xD;&#xA;&#xD;&#xA;If you want to have more information about fermentation I kindly advise you to read to take a look at this article." />
  <row Id="24066" PostHistoryTypeId="2" PostId="11712" RevisionGUID="8b339fa4-2f46-4768-90b0-39bd39539a6f" CreationDate="2011-02-01T09:48:06.840" UserId="3203" Text="The non refrigerated life of things like pickles can be greatly enhanced by careful access to the barrel&#xD;&#xA;&#xD;&#xA;In a closed room with still air open the barrel and using a very clean ladle decant enough to fill your normal sized jar and then close the barrel firmly and store in cool dark place&#xD;&#xA;&#xD;&#xA;As long as the main storage barrel is only open a few times in clean conditions it should not get contaminated and should therefore last a significant time&#xD;&#xA;&#xD;&#xA;Total time will also be effected by how well the content where preserved in the first place!" />
  <row Id="24067" PostHistoryTypeId="2" PostId="11713" RevisionGUID="ed328a57-4757-47a0-b754-c3f2aa752c98" CreationDate="2011-02-01T10:41:56.420" UserId="2391" Text="The main difference is speed that it changes temperature. So when you turn the hob on it is at the heat you turned it to almost immediately, if you turn it down it is cooler that second. &#xD;&#xA;&#xD;&#xA;This won't take long to get used to but if you have recipes which say something along the lines of &quot;Bring to the boil before reducing to a simmer&quot; you can now do exactly that as opposed to the best approximation electric gives. &#xD;&#xA;&#xD;&#xA;Another important thing to note is that you want the flames under the pot, not going around the edges: so you need to use the right size pan; usually you want to put it on the largest ring which means the flames are under. If flames do go around the edges you'll find pan handles won't last long and you might have more trouble getting the temperature you want.&#xD;&#xA;&#xD;&#xA;You will also find that you have more flexibility with choosing new pans as the thermal contact isn't just at a flat surface: woks, or pans with ribbed or curved surfaces will work better. Pans you might not have liked much before could become new favourites!&#xD;&#xA;&#xD;&#xA;You'll love it, I don't think i could ever go back to electric. " />
  <row Id="24068" PostHistoryTypeId="2" PostId="11714" RevisionGUID="664b978a-f449-4e73-9a63-f2e893af0272" CreationDate="2011-02-01T10:58:11.430" UserId="4504" Text="Overall, most of the enthusiastic cooks I know prefer gas because of the better (ie. instant) temperature control.  &#xD;&#xA;&#xD;&#xA;However, one downside of gas ranges is that they often have trouble with providing very low heat because if you turn it too low, the flame will go out.  Some gas stove tops will have a special &quot;simmer&quot; burner that is smaller and that you can turn down quite low.  We use ours when cooking rice ... we'll start it on the regular burner to bring it up to the boil, then move it to the small &quot;simmer&quot; burner for cooking.  When we tried leaving it on the regular burner, even turned to the lowest level, it would still bubble over.  Of course, due to the instant response time (ie. there's a flame or not), it's no problem to move pots around like this, unlike on an electric range, which you'd need to &quot;pre-heat&quot;.&#xD;&#xA;&#xD;&#xA;You also have to be more aware of fire hazards since you have an open flame.  So be more careful in terms of cleaning up grease and when using alcohol in cooking (don't pour from the bottle is the usual advice because you may catch the contents of the bottle alight if you're unlucky)." />
  <row Id="24069" PostHistoryTypeId="25" PostId="11686" RevisionGUID="b4d9521c-5c1d-449d-bf5c-763fbf4c77a6" CreationDate="2011-02-01T11:16:07.920" Comment="http://twitter.com/#!/StackCooking/status/32396775633461248" />
  <row Id="24070" PostHistoryTypeId="2" PostId="11715" RevisionGUID="8166fbb2-263f-4366-b52d-934599d768b8" CreationDate="2011-02-01T11:55:34.890" UserId="2005" Text="To season my stainless steal wok I used pork fat.&#xD;&#xA;First wash the wok thoroughly and place on burner to dry. &#xD;&#xA;Cool the wok.&#xD;&#xA;Cover interior of wok with pork fat.&#xD;&#xA;Remove battery from your smoke detector if you don't have a range hood.  &#xD;&#xA;Heat wok directly on flame, rotating to get all areas of the pan smoking hot. &#xD;&#xA;Add chives and push them around the pan. &#xD;&#xA;Cool wok, wipe with paper towel, and oil the interior of pan (I used sesame oil).&#xD;&#xA;&#xD;&#xA;If you have to wash bits of food off the wok, a teaspoon (or half tsp of each to clarify) of oil and coarse salt work well. &#xD;&#xA;Each time I wet the wok I heat it over the burner to completely dry it out. &#xD;&#xA;&#xD;&#xA;It took a few days of consistant use for my wok to become nonstick, I varied my seasoning approach... cooking bacon in the wok, then smoking up the pan after I finished using it, smoking up the pan with sesame oil and garlic, as well as repeating the pork and chives method. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24071" PostHistoryTypeId="2" PostId="11716" RevisionGUID="9a31909e-b122-4f09-b68c-852f186ef8a2" CreationDate="2011-02-01T12:09:11.667" UserId="2005" Text="I have celiac disease and would like to make gluten free Udon Noodles. I have been unable to find a recipe and have never made homemade noodles. Does anybody know how to make these delicious, chewy noodles using brown rice flour?&#xD;&#xA;&#xD;&#xA;Or have any advice as to what ingredients i should use in my attempts to develop a recipe for making them?&#xD;&#xA;&#xD;&#xA;To be exact, what other ingredients could I use to substitute the wheat flour traditionally used in this noodle. &#xD;&#xA;What should I add to brown rice flour, salt and water to obtain a chewy texture in a gluten free noodle." />
  <row Id="24072" PostHistoryTypeId="1" PostId="11716" RevisionGUID="9a31909e-b122-4f09-b68c-852f186ef8a2" CreationDate="2011-02-01T12:09:11.667" UserId="2005" Text="Homemade Udon Noodles" />
  <row Id="24073" PostHistoryTypeId="3" PostId="11716" RevisionGUID="9a31909e-b122-4f09-b68c-852f186ef8a2" CreationDate="2011-02-01T12:09:11.667" UserId="2005" Text="&lt;rice&gt;&lt;allergy&gt;&lt;noodles&gt;&lt;gluten&gt;&lt;free&gt;" />
  <row Id="24074" PostHistoryTypeId="2" PostId="11717" RevisionGUID="63bea62d-37f5-4c21-ac73-77e1ba01eacd" CreationDate="2011-02-01T12:10:17.327" UserId="2191" Text="The pilaf rice is quite good but I also just like to stir vegetables into the rice as it cooks - stuff like sweetcorn or peas will go in easily enough, cut carrots or peppers into long thin strips. Just put them in for a little longer than you'd normally would to prepare the vegetables if you were cooking them alone. Chicken, Rice and Peas would do me perfectly well as a meal!" />
  <row Id="24075" PostHistoryTypeId="2" PostId="11718" RevisionGUID="3595b187-2bb4-43f2-aebd-0c79934ba385" CreationDate="2011-02-01T12:56:53.870" UserId="2005" Text="In every Korean kitchen I have encountered, everyone has been extremely particular in that clean utensils should be used when extracting the kimchee from the jar, being very careful not to contaminate the kimchee. I have been told on many occasions that contaminating the kimchee can shorten the shelf life of the kimchee and taint the flavor. &#xD;&#xA;&#xD;&#xA;My family will begin eating the raw kimchee about a week after it has been bought fresh from the grocery, after one month (if it is still around) I use whats left, cooking it with various dishes. &#xD;&#xA;&#xD;&#xA;The more salt that is added to the kimchee and the cooler the temp it is stored at, the slower it will ferment.&#xD;&#xA;&#xD;&#xA;Seems to me everybody has a different 'sweet spot' when it comes to the duration of fermentation they feel produces the best flavor. But I have never heard anybody storing kimchee for a year, and believe it is kept in Korea from one growing season to the next. &#xD;&#xA;I have never heard of someone getting sick from eating old kimchee, but it definitely turns, and that in my mind constitutes as &quot;going bad&quot;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24076" PostHistoryTypeId="2" PostId="11719" RevisionGUID="9608a7d9-b16a-4d40-936a-78c76e13d5d5" CreationDate="2011-02-01T13:08:15.467" UserId="2005" Text="If the laver is roasted and seasoned (with oil and salt) it will only last for a day or so after opening depending on the level of humidity. If it is dried seaweed it will keep indefinitely, however I believe it develops a stale taste unless stored in a cool dark place.  " />
  <row Id="24077" PostHistoryTypeId="2" PostId="11720" RevisionGUID="7231a747-9d5d-4348-ae59-9c01a76d1888" CreationDate="2011-02-01T13:29:14.310" UserId="2005" Text="I imagine you could dip a metal or wooden stick into the hot mixture and create shapes as it drips or flows off the utensil while moving the hand (since you are attempting freeform shapes). With a bit of experimentation it may produce some interesting results! :) However I have not personally worked with melted candy, and am looking forward to hearing how you achieve the results you desire." />
  <row Id="24078" PostHistoryTypeId="25" PostId="11716" RevisionGUID="d5574f2d-4859-418e-bb58-2a566bbc0125" CreationDate="2011-02-01T14:16:08.857" Comment="http://twitter.com/#!/StackCooking/status/32442078126407680" />
  <row Id="24079" PostHistoryTypeId="6" PostId="11716" RevisionGUID="5962db49-c330-45b0-9ac8-b20b88a5b919" CreationDate="2011-02-01T14:54:27.060" UserId="4504" Comment="edited tags" Text="&lt;rice&gt;&lt;allergy&gt;&lt;gluten-free&gt;&lt;noodles&gt;" />
  <row Id="24081" PostHistoryTypeId="5" PostId="11703" RevisionGUID="992f3280-5f4d-4281-b92f-b2848e5181c9" CreationDate="2011-02-01T15:54:19.793" UserId="4428" Comment="added 1474 characters in body" Text="I have eaten pickles kept at room temperature for many months with no sign of spoilage. Here is a bit more explanation :)&#xD;&#xA;&#xD;&#xA;Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature. &#xD;&#xA;&#xD;&#xA;For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say &quot;refrigerate after opening&quot; but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.&#xD;&#xA;&#xD;&#xA;Pickles are sealed in a jar, with periodic access by hands or utensil. They are also protected by a hygroscopic acidic brine. The invention of pickling was done as a preservation method when refrigeration was not available (although modern methods are different as another post pointed out). I think you can leave them out with no worries unless you see obvious mold growth." />
  <row Id="24082" PostHistoryTypeId="2" PostId="11721" RevisionGUID="5bdfdd06-8e6c-4031-824e-09267871fda9" CreationDate="2011-02-01T15:59:50.713" UserId="3345" Text="I hate to say it, but I'd be willing to bet that gluten-free udon is about as practical as gluten-free seitan - the gluten is precisely what gives udon noodles the texture that makes them so special. &#xD;&#xA;&#xD;&#xA;Having said that, I've bought frozen udon noodles that had tapioca starch as an ingredient in addition to wheat flour, and those were some of the best udon noodles I've eaten. &#xD;&#xA;&#xD;&#xA;The other catch is that making udon noodles at home is hard - traditional recipes call for putting the very tough, springy dough in a plastic bag and stomping on it for a few minutes, as the only practical way of kneading it.&#xD;&#xA;&#xD;&#xA;[This site][3] describes how to make udon noodles with tapioca - you could try replacing its flour with the [gluten-free blend][2] described here. I would also consider adding xanthan gum. If you're feeling adventurous, [This e-book][1] (not free, but looks pretty solid) discusses a wide variety of gluten-free flours and their properties, and might help you choose flours to use with the properties you want.&#xD;&#xA;&#xD;&#xA;If gluten-free udon turns out to be impractical, I recommend soba noodles as an alternative. Those can much more easily be made gluten-free (although most commercially made ones available in the US do have wheat simply because it's cheap and bland) and can usually be used in the same dishes as udon. They have their own distinct texture, very different from udon, and a deliciously hearty flavor.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.glutenfreecookingschool.com/our-e-book/&#xD;&#xA;  [2]: http://www.glutenfreecookingschool.com/archives/gluten-free-all-purpose-flour-mix/&#xD;&#xA;  [3]: http://www.vietworldkitchen.com/blog/2010/09/homemade-udon-noodles-recipe.html" />
  <row Id="24083" PostHistoryTypeId="2" PostId="11722" RevisionGUID="6507aa89-f418-4b1c-968f-cffcf53567ef" CreationDate="2011-02-01T16:13:27.677" UserId="2832" Text="My vote (which should be of a surprise to no one) would be to keep with the &quot;fried&quot; motif.  Something like arancinis would be awesome with some fried chicken." />
  <row Id="24084" PostHistoryTypeId="2" PostId="11723" RevisionGUID="b6b18ac7-a0ea-4484-abe8-bd462044f35f" CreationDate="2011-02-01T16:26:28.540" UserId="3852" Text="I take mine to the local sewing store.  They have someone come in once a month to sharpen sissors.  I talked to the guy he also does knifes.  I took him one of my old cheap chefs knifes first and was pleased with the result so now he gets my good ones too." />
  <row Id="24085" PostHistoryTypeId="2" PostId="11724" RevisionGUID="a5b14b96-147d-4db0-ab09-80e0c0db51dd" CreationDate="2011-02-01T16:41:03.860" UserId="4489" Text="I frequently brine chicken and pork, and mostly it's just salt and water, sometime sugar, and occasionally garlic.&#xD;&#xA;&#xD;&#xA;But I've seen all sorts of other &quot;goodies&quot; people add in, like spices, herbs, sometimes oils, alcohol, acids, fruits, vegetables, etc.&#xD;&#xA;&#xD;&#xA;The question is, what actually makes it into the meat? Salt and sugar seem to make sense, and acid or alcohol may affect texture, but I have difficulty imagining that the other brine ingredients are adding any more flavoring than on the outer surface of the meat. " />
  <row Id="24086" PostHistoryTypeId="1" PostId="11724" RevisionGUID="a5b14b96-147d-4db0-ab09-80e0c0db51dd" CreationDate="2011-02-01T16:41:03.860" UserId="4489" Text="What brine ingredients are effective?" />
  <row Id="24087" PostHistoryTypeId="3" PostId="11724" RevisionGUID="a5b14b96-147d-4db0-ab09-80e0c0db51dd" CreationDate="2011-02-01T16:41:03.860" UserId="4489" Text="&lt;flavor&gt;" />
  <row Id="24088" PostHistoryTypeId="2" PostId="11725" RevisionGUID="190e6690-dac3-4702-b2a4-836d80fb772a" CreationDate="2011-02-01T16:43:17.890" UserId="2731" Text="I would suggest some [Espelette pepper](http://en.wikipedia.org/wiki/Espelette_pepper). In basque cuisine they use it to marinate pork fillets after having it marinated in salt.&#xD;&#xA;&#xD;&#xA;I don't know whether you could find some of it in your country however as this is quite rare." />
  <row Id="24089" PostHistoryTypeId="25" PostId="11724" RevisionGUID="0b447112-627e-44f9-a646-8c6691c22b13" CreationDate="2011-02-01T17:16:12.110" Comment="http://twitter.com/#!/StackCooking/status/32487389540655105" />
  <row Id="24090" PostHistoryTypeId="6" PostId="2010" RevisionGUID="456d8cce-796d-4f21-a6ee-a9e4e4ad120c" CreationDate="2011-02-01T17:19:21.813" UserId="2731" Comment="tagged korean-cuisine" Text="kimchikorean-cuisine" />
  <row Id="24091" PostHistoryTypeId="24" PostId="2010" RevisionGUID="2e1d20c1-6202-4f44-b7b2-585d1695ddde" CreationDate="2011-02-01T17:19:21.813" Comment="Proposed by 2731 approved by 67 edit id of 2" />
  <row Id="24092" PostHistoryTypeId="4" PostId="11716" RevisionGUID="25e8a6f1-7032-4366-9860-a6ad40c33374" CreationDate="2011-02-01T17:19:37.397" UserId="4489" Comment="Edited title to be more specific" Text="Homemade Gluten-Free Udon Noodles" />
  <row Id="24093" PostHistoryTypeId="24" PostId="11716" RevisionGUID="09b04e8c-2e8d-4c49-a3ed-431424c1a1ef" CreationDate="2011-02-01T17:19:37.397" Comment="Proposed by 4489 approved by 67 edit id of 3" />
  <row Id="24094" PostHistoryTypeId="2" PostId="11726" RevisionGUID="d553a530-8aea-4f66-8b9c-9c158eddd01a" CreationDate="2011-02-01T17:22:55.680" UserId="463" Text="You can make a carrot custard pie by substituting cooked carrots for pumpkin or sweet potatoes in their respective pies. But chances are, nobody will notice.&#xD;&#xA;&#xD;&#xA;To really showcase some fresh homegrown carrots, I've made an off-beat but really delicious carrot pie based on the Indian dessert &quot;Gajar ka Halwa&quot;. This involves stewing the carrots in whole milk until the milk is almost entirely evaporated, spicing and adding nuts &amp; raisins. Unlike a custard, in this recipe the carrots are truly front and center. (Which means this can only be as good as the carrots you use!)" />
  <row Id="24095" PostHistoryTypeId="2" PostId="11727" RevisionGUID="ce4c0cba-bcd5-4bed-be39-eddee340f2a0" CreationDate="2011-02-01T17:32:34.057" UserId="4634" Text="Allow me to help you fast forward through my years of pain trying to get my knives sharpened.  I looked all over to find a local sharpening service.  I called fancy restaurants, chain restaurants, and restaurant supply stores.  I found one who said they performed the service and promptly had three knives really scratched up.&#xD;&#xA;&#xD;&#xA;I tried doing the sharpening myself.  This isn't a bad idea, but most home sharpening systems won't let you put a true new edge on your knife.  The best luck I had was with a Spyderco Sharpmaker.  This will do a good job, but I found it to be a pain, and it never *really* got me the results I was looking for.  &#xD;&#xA;&#xD;&#xA;Then I discovered sharpening by mail.  Its awesome.  Ship your knives off, get them back in a state where you should keep bandaids handy.  Here is an article from the Wall Street Journal comparing several services -&gt;  http://online.wsj.com/article/SB10001424052748703405704575014992111661922.html.  I used the Knife Guy and couldn't have been happier.  Unfortunately, it looks like he's no longer accepting new customers since the article came out, but the other services they compared seem to have done well.&#xD;&#xA;&#xD;&#xA;One other Note.  I read in an interview with Alton brown that he only sends his knives off to be professionally sharpened once a year or so.  If you use a honing steel properly that's all you should need.  I've certainly found that to be the case with me." />
  <row Id="24096" PostHistoryTypeId="2" PostId="11728" RevisionGUID="1e087d9c-de03-4660-b8e1-57c209ed95e2" CreationDate="2011-02-01T18:03:02.337" UserId="266" Text="In my experience, most of the items on your list have very little effect on the resulting brew.  The only ones I'd worry about are:&#xD;&#xA;&#xD;&#xA;- Amount of coffee&#xD;&#xA;- Coarseness of the grounds&#xD;&#xA;- Temperature of water&#xD;&#xA;&#xD;&#xA;Even water temp isn't very important, as long as the water is boiling hot.  &#xD;&#xA;&#xD;&#xA;Amount of coffee and coarse/fine grind is partly a matter of taste.  Manual drip is a fairly fast brewing method, so you normally use a fine grind.  One thing I like about brewing this way is that I can use a cheap whirling blade grinder (they don't work very well at coarse grinds). &#xD;&#xA;&#xD;&#xA;I like strong coffee, so I use about 2-3 tablespoons of beans for a cup.  This is the easiest thing to play around with.&#xD;&#xA;&#xD;&#xA;You didn't mention grinding your own coffee from beans, that's the first thing to do to get good coffee - don't buy ground coffee, buy beans, store them somewhere cool (not in the fridge or freezer or they'll get spoiled by water condensing on them), and grind them as you need them.&#xD;&#xA;" />
  <row Id="24097" PostHistoryTypeId="2" PostId="11729" RevisionGUID="7b04a8a9-09b9-4462-940e-ce843f74d0bf" CreationDate="2011-02-01T18:39:21.040" UserId="4442" Text="The great benefit of brining is that it opens the fibers of the meat and allows the water, and what is dissolved in the water, into the meat. I suggest you convince yourself of this by adding a fragrant herb such as rosemary to a chicken breast brine, and comparing it side-by-side with an unbrined breast. The difference, deep into the meat, will be noticeable. It is not large chunks of the herbs that find their way into the meat, but the oils and dissolved parts. That is why you heat and steep the water before cooling it for brining." />
  <row Id="24098" PostHistoryTypeId="2" PostId="11730" RevisionGUID="ee0ab666-e9ea-4e70-a6e1-2be386865798" CreationDate="2011-02-01T19:12:06.430" UserId="2832" Text="In brines, I like to use any combination of the following: beer, peppercorns, juniper berries, bay leaves, garlic powder, onion powder, and rosemary.&#xD;&#xA;&#xD;&#xA;I've been doing turkey breasts with the above ingredients added to the brines, and they have been fantastic." />
  <row Id="24099" PostHistoryTypeId="6" PostId="11724" RevisionGUID="a90a2d48-d5e0-4a81-a892-f70e985ff85a" CreationDate="2011-02-01T19:23:34.633" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;flavor&gt;&lt;brining&gt;" />
  <row Id="24100" PostHistoryTypeId="6" PostId="11716" RevisionGUID="06970887-b7b6-4b08-83fb-adc5d55692c2" CreationDate="2011-02-01T19:25:11.167" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;allergy&gt;&lt;gluten-free&gt;&lt;noodles&gt;&lt;japanese-cuisine&gt;" />
  <row Id="24101" PostHistoryTypeId="6" PostId="11663" RevisionGUID="ade44b8c-3df0-4adf-aa07-5457d15f2693" CreationDate="2011-02-01T19:25:53.820" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;rice&gt;&lt;serving-suggestion&gt;" />
  <row Id="24102" PostHistoryTypeId="25" PostId="11680" RevisionGUID="9d3cc7a3-24b6-4787-8a5d-b658e4436140" CreationDate="2011-02-01T20:16:12.003" Comment="http://twitter.com/#!/StackCooking/status/32532688288092160" />
  <row Id="24103" PostHistoryTypeId="2" PostId="11731" RevisionGUID="cd24392e-07d4-44db-af71-3152bca62752" CreationDate="2011-02-01T20:41:41.843" UserId="4428" Text="I love fried rice, as some other comments recommended. However, if you are thinking about what goes best together, that is a lot of fried stuff. Think of a Southern table with fried chicken, and to me plain white rice looks like the dish that goes with it. However, add some bits of green onion, peppers or parsley for color, some salt/butter for flavor. If you have it, use chicken stock instead of water when cooking the rice, or add some melted chicken fat for flavor." />
  <row Id="24104" PostHistoryTypeId="2" PostId="11732" RevisionGUID="f48103c0-af8b-4dde-8a3b-014a969d89d5" CreationDate="2011-02-01T20:43:47.733" UserId="1549" Text="I recently made lentil soup from a recipe that involved bringing the lentils to a boil and refreshing them before a more prolonged cooking together with the aromatics.&#xD;&#xA;&#xD;&#xA;The soup turned out great, but I wonder why the refreshing step might have been necessary. Does anyone know?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24105" PostHistoryTypeId="1" PostId="11732" RevisionGUID="f48103c0-af8b-4dde-8a3b-014a969d89d5" CreationDate="2011-02-01T20:43:47.733" UserId="1549" Text="Why refresh lentils before making lentil soup" />
  <row Id="24106" PostHistoryTypeId="3" PostId="11732" RevisionGUID="f48103c0-af8b-4dde-8a3b-014a969d89d5" CreationDate="2011-02-01T20:43:47.733" UserId="1549" Text="&lt;technique&gt;" />
  <row Id="24107" PostHistoryTypeId="2" PostId="11733" RevisionGUID="9d641acd-d351-4408-9fff-444f9ac0615c" CreationDate="2011-02-01T21:17:49.457" UserId="1549" Text="Rex Stout has a recipe for &quot;Broiled Georgia Ham&quot; where the ham is soaked in milk for an hour. Elsewhere I have read that you can soak chicken livers in milk before sautéing them.&#xD;&#xA;&#xD;&#xA;Having read a little, it seems that this is done to tenderize the meat and I'm tempted to experiment by making meat loaf with milk soaked ground beef.&#xD;&#xA;&#xD;&#xA;Before I set about ruining tomorrow's dinner I'd like to ask if anyone knows already what the outcome of this experiment might be. " />
  <row Id="24108" PostHistoryTypeId="1" PostId="11733" RevisionGUID="9d641acd-d351-4408-9fff-444f9ac0615c" CreationDate="2011-02-01T21:17:49.457" UserId="1549" Text="Anyone for milk soaked minced beef?" />
  <row Id="24109" PostHistoryTypeId="3" PostId="11733" RevisionGUID="9d641acd-d351-4408-9fff-444f9ac0615c" CreationDate="2011-02-01T21:17:49.457" UserId="1549" Text="&lt;experimental&gt;" />
  <row Id="24110" PostHistoryTypeId="6" PostId="11732" RevisionGUID="e9b38acb-6c23-4319-92e3-653f7397e53b" CreationDate="2011-02-01T21:18:11.937" UserId="67" Comment="changed tags" Text="&lt;lentils&gt;" />
  <row Id="24111" PostHistoryTypeId="2" PostId="11734" RevisionGUID="57fb0aff-c787-42b6-a2a8-3fbc690d9d42" CreationDate="2011-02-01T21:34:17.100" UserId="4194" Text="It is quite common to make meat loaf with milk-soaked cubes of bread, but I've never heard of tenderising meat with it. Having said that, some kind of fat is common for marinades (yoghurt for example), so it might work. I'd try it with full cream milk, not half-and-half.&#xD;&#xA;&#xD;&#xA;I think the reason for soaking liver in milk is to make the taste milder, as lamb, pork and cow liver can be quite strong tasting." />
  <row Id="24112" PostHistoryTypeId="5" PostId="11694" RevisionGUID="1efbb7f8-cf7e-4243-a077-6095efa0350c" CreationDate="2011-02-01T22:31:48.477" UserId="2467" Comment="added 103 characters in body" Text="Every time I make coffee it seems to taste different, and I've found there is a lot more room for error with the manual drip-brew method than using a Moka coffee maker or an automatic drip-brewer.&#xD;&#xA;&#xD;&#xA;There are too many variables to list, but I'll try: &#xD;&#xA;&#xD;&#xA;   * Type/color/brand of filter&#xD;&#xA;   * Amount of coffee&#xD;&#xA;   * Wetting the filter&#xD;&#xA;   * Wetting the grounds&#xD;&#xA;   * Amount of time between wetting the grounds and pouring the rest of the water&#xD;&#xA;   * Plastic / ceramic / glass cone&#xD;&#xA;   * Coarseness of the grounds&#xD;&#xA;   * Rate of water flow&#xD;&#xA;   * Temperature of water&#xD;&#xA;   * Height from which to pour water&#xD;&#xA;   * Trickling water or constant pour&#xD;&#xA;   * Clockwise / counterclockwise / or straight-on pouring&#xD;&#xA;   * Whether to fill it up to the brim and let it seep down or be patient and pour a little at a time&#xD;&#xA;   * And many more.&#xD;&#xA;&#xD;&#xA;But what are the most important factors (either from this list or anything I might have missed) that I need to do every time to ensure that the cup is a most excellent brew?  How do those factors actually affect the brew and why?&#xD;&#xA;&#xD;&#xA;Please include only factors specific to, or of particular import to this method of coffee brewing. " />
  <row Id="24113" PostHistoryTypeId="6" PostId="11733" RevisionGUID="dcedf498-e3ab-4ba0-bdbc-529f2c46d49f" CreationDate="2011-02-01T22:32:18.757" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;milk&gt;&lt;dairy&gt;&lt;experimental&gt;" />
  <row Id="24114" PostHistoryTypeId="6" PostId="11732" RevisionGUID="d006f5a9-1908-4130-9fbe-f05c05f47fed" CreationDate="2011-02-01T22:32:33.187" UserId="41" Comment="edited tags" Text="&lt;soup&gt;&lt;beans&gt;&lt;lentils&gt;" />
  <row Id="24115" PostHistoryTypeId="2" PostId="11735" RevisionGUID="9a870420-e3ea-47b7-9db7-9dd7859fa0e1" CreationDate="2011-02-01T22:59:56.263" UserId="4638" Text="I am baking a fancy cake recipe for the first time, and have trouble with it. &#xD;&#xA;&#xD;&#xA;Basically, the cake has three layers. The first one is a flourless bisquit. Then there comes a guar thickened puree made of fresh mangoes and grand marnier , and above them JI am supposed to smear a thick wallop of a mascarpone-sour cream combination. &#xD;&#xA;&#xD;&#xA;I have all three ready (not yet combined), only the puree is quite runny. I expected it to get as hard as starch-based custard does when it cools (frankly, I have never yet tried to achieve something actually stiff with guar). But I have already put three times as much guar as the recipe called for, and it is a very viscous liquid - when you pull the spoon out of it, you see ridges which slowly run back to smoothness. It is yummy, but there is no way it will carry a thick layer of the dairy stuff (which is not quite hard itself). There is a lot of puree, about 750 ml for a 28 cm cake, so the layer is supposed to be thick. &#xD;&#xA;&#xD;&#xA;The best solution I can think of is to mix some gelatin into the mango stuff. But I have never used gelatin and guar together, so I am not quite sure what the result will be. First, will the taste suffer (I know that thickening agents shouldn't have an impact on taste, but I've actually had too much gelatin ruin the taste of the thing). And second, will some weird physical effect caused by the guar prevent the gelatin from setting? &#xD;&#xA;&#xD;&#xA;And if you have any better idea than the gelatin, I'd be happy to hear it. " />
  <row Id="24116" PostHistoryTypeId="1" PostId="11735" RevisionGUID="9a870420-e3ea-47b7-9db7-9dd7859fa0e1" CreationDate="2011-02-01T22:59:56.263" UserId="4638" Text="Can I use guar and gelatine together?" />
  <row Id="24117" PostHistoryTypeId="3" PostId="11735" RevisionGUID="9a870420-e3ea-47b7-9db7-9dd7859fa0e1" CreationDate="2011-02-01T22:59:56.263" UserId="4638" Text="&lt;cake&gt;&lt;thickening&gt;&lt;gelatin&gt;&lt;puree&gt;" />
  <row Id="24118" PostHistoryTypeId="2" PostId="11736" RevisionGUID="8d2dcac8-285c-4103-a44a-882da056b40e" CreationDate="2011-02-02T00:12:04.530" UserId="1163" Text="To me, *the* definitive guide to all these gelling agents is &quot;Texture&quot;, the free e-book at [khymos.org][1] (which I know about because of this site, by the way). It says that mango is an inhibitor to the working of gelatin, so gelatin won't help as much as you might hope. Having said that, some of the example recipes do use gelatin, so it might still help enough.&#xD;&#xA;&#xD;&#xA;About guar gum, it says that acidity (low pH) is an inhibitor; are there any acids in your mango puree? It also says that guar gum leads to high viscosity when warm and low when colder, so cooling it down should definitely make things more solid. You could also try some of the other agents; maybe xanthan gum will help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/recipe-collection/" />
  <row Id="24119" PostHistoryTypeId="2" PostId="11737" RevisionGUID="ab234dde-fc7d-4003-a9d5-c99da49bb181" CreationDate="2011-02-02T00:28:25.287" UserId="4428" Text="I believe milk helps to absorb strong flavor from meat. It may also impart a pleasant flavor of its own, but I have not been able to discern this. I have never heard that it can tenderize meat, and cannot think of an explanation that would support this.&#xD;&#xA;&#xD;&#xA;I have used milk to soak organ meat before cooking (beef kidney)." />
  <row Id="24120" PostHistoryTypeId="2" PostId="11738" RevisionGUID="9bb004bb-df18-4a00-93a6-eb4cb8e2191f" CreationDate="2011-02-02T00:39:24.913" UserId="4639" Text="I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came. Lately however, I've had huge amounts of trouble with the decasing - it shreds, sticks to the meat, and just is a pain in general to remove. I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to decase the sausages without broiling or cooking them first?" />
  <row Id="24121" PostHistoryTypeId="1" PostId="11738" RevisionGUID="9bb004bb-df18-4a00-93a6-eb4cb8e2191f" CreationDate="2011-02-02T00:39:24.913" UserId="4639" Text="Tricks for removing sausage casing?" />
  <row Id="24122" PostHistoryTypeId="3" PostId="11738" RevisionGUID="9bb004bb-df18-4a00-93a6-eb4cb8e2191f" CreationDate="2011-02-02T00:39:24.913" UserId="4639" Text="&lt;preparation&gt;&lt;sausages&gt;&lt;tips&gt;" />
  <row Id="24123" PostHistoryTypeId="5" PostId="11719" RevisionGUID="66d28a31-470a-41f7-a380-1773bac134be" CreationDate="2011-02-02T00:46:22.847" UserId="2005" Comment="added 47 characters in body" Text="If the laver is roasted and seasoned (with oil and salt) it will only last for a day or so after opening depending on heat (oil becomes rancid) and humidity (seawead loses crisp texture). If it is dried seaweed it will keep indefinitely, however I believe it develops a stale taste unless stored in a cool dark place.  " />
  <row Id="24124" PostHistoryTypeId="5" PostId="9806" RevisionGUID="7a2e6a6a-39a2-484c-9eb4-a2e4c9db3572" CreationDate="2011-02-02T01:21:38.247" UserId="3489" Comment="doesn't seem necessary to have the [korean-cuisine] tag request in there any more, the tag has been created and added" Text="My brother has given me laver for making Korean kimbap and there are ten “foils” or “sheets” in the package.&#xD;&#xA;&#xD;&#xA;I have only used four of them today and I don't know whether I should cool or not the remaining ones. In my opinion the fridge might be too humid and humidity might have sheets stick to each other…&#xD;&#xA;&#xD;&#xA;Thank you for your advice." />
  <row Id="24125" PostHistoryTypeId="24" PostId="9806" RevisionGUID="1dea30b8-4d3d-49d9-96ec-36a017ed3883" CreationDate="2011-02-02T01:21:38.247" Comment="Proposed by 3489 approved by 41 edit id of 4" />
  <row Id="24126" PostHistoryTypeId="6" PostId="11735" RevisionGUID="af682042-d48c-4d38-a72f-6054d4d2f2e2" CreationDate="2011-02-02T01:22:35.017" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;thickening&gt;&lt;gelatin&gt;&lt;gelling-agents&gt;" />
  <row Id="24127" PostHistoryTypeId="2" PostId="11739" RevisionGUID="82b51812-3738-427d-9203-0c602bdf1a58" CreationDate="2011-02-02T01:26:28.447" UserId="4640" Text="Really basic question that's bugging me...&#xD;&#xA;&#xD;&#xA;Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5, but that's not the case, right?&#xD;&#xA;&#xD;&#xA;So what's the difference if I cook something for 5 minutes at 450 vs. 350, as opposed to something at 350 for 3 minutes or 7 minutes?&#xD;&#xA;&#xD;&#xA;Which &quot;dial&quot; (time / temperature) changes the outcome in what way? Why is this?" />
  <row Id="24128" PostHistoryTypeId="1" PostId="11739" RevisionGUID="82b51812-3738-427d-9203-0c602bdf1a58" CreationDate="2011-02-02T01:26:28.447" UserId="4640" Text="Time vs. Temperature - What changes what?" />
  <row Id="24129" PostHistoryTypeId="3" PostId="11739" RevisionGUID="82b51812-3738-427d-9203-0c602bdf1a58" CreationDate="2011-02-02T01:26:28.447" UserId="4640" Text="&lt;cooking-time&gt;&lt;temperature&gt;" />
  <row Id="24130" PostHistoryTypeId="2" PostId="11740" RevisionGUID="62a48b2b-0578-4939-a816-ea2073105471" CreationDate="2011-02-02T01:46:15.637" UserId="41" Text="You'd have to use a *whole lot* of gelatin to ruin the taste.  My guess is that when you experienced that in the past, you were using (perhaps unknowingly) flavoured gelatin or &quot;dessert gelatin&quot; instead of ordinary, pure, unflavoured gelatin crystals or sheets.&#xD;&#xA;&#xD;&#xA;[Erik][1] is correct in that gelatin does not do well with tropical fruits (including mangoes), nor acidic environments, nor alcohol, and you have *all* of those things.  Stay away from gelatin.  A much better idea here would be [Agar][2] (also &quot;agar agar&quot;) - again, make sure it's pure agar, not the flavoured dessert stuff - and use about 0.2% agar by mass.  You need very little of it compared to gelatin, so it most definitely won't affect the taste.  In fact, I might go as low as 0.1% because you don't really want *setting* action, just *thickening*.  By the way, make sure you hydrate it properly; agar needs to be *boiled* before cooling in order to set.&#xD;&#xA;&#xD;&#xA;Of course one of the nicest things about gelatin is the fact that its gelling action is reversible and it has a melting point of around mouth temperature, so gelatin desserts or fillings will literally melt in your mouth.  But if you combine it with guar gum then you'll get a lot less of that anyway since guar is not thermoreversible like gelatin is.&#xD;&#xA;&#xD;&#xA;Xanthan gum is another interesting choice due its shear-thinning property.  What that means is that it won't literally &quot;set&quot; like agar or gelatin, but will hold firm as long as it's not *moving*.  That can get you a little bit closer to the melt-in-your-mouth feel of gelatin, but you also risk having it all ooze out while you're slicing the cake, or fall apart on your fork.  It's really more useful as a stabilizer than as a gelling agent, but I thought it worth explaining in more detail since Erik mentioned it in his answer.&#xD;&#xA;&#xD;&#xA;Any of these things can be used with guar gum, corn starch, or any other traditional thickener; just don't use too much or else you'll end up with Jell-O (or worse) as your filling.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;By the way, another thing you can use (which is quite common in fruit fillings) is [pectin][3] crystals.  The most common kind of pectin does well with high acidity and sugar, which I believe is what you want, although I'm not sure about the acidity of your filling - you'll need quite a bit of acidity (around that of orange juice) and quite a lot of sugar (60-80% according to Khymos).  It's a little trickier to get this right, and I'm not 100% sure about any possible negative interactions with guar gum, so I'm leaving this as more of a footnote than a recommendation.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11735/can-i-use-guar-and-gelatine-together/11736#11736&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Pectin" />
  <row Id="24131" PostHistoryTypeId="6" PostId="11738" RevisionGUID="8a44be65-8d32-4476-8fa0-f29a6cecc267" CreationDate="2011-02-02T02:02:18.790" UserId="41" Comment="edited tags; added 8 characters in body" Text="&lt;preparation&gt;&lt;sausages&gt;" />
  <row Id="24132" PostHistoryTypeId="5" PostId="11738" RevisionGUID="8a44be65-8d32-4476-8fa0-f29a6cecc267" CreationDate="2011-02-02T02:02:18.790" UserId="41" Comment="edited tags; added 8 characters in body" Text="I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came.&#xD;&#xA;&#xD;&#xA;Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove.&#xD;&#xA;&#xD;&#xA;I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling or cooking them first?" />
  <row Id="24133" PostHistoryTypeId="2" PostId="11741" RevisionGUID="62877ae4-6e1d-4a2c-8d31-28fba80bf0a3" CreationDate="2011-02-02T02:06:47.720" UserId="4642" Text="I usually just slice down the whole length with the tip of a sharp knife, and peel the casing back in one piece." />
  <row Id="24134" PostHistoryTypeId="2" PostId="11742" RevisionGUID="5abeef8f-91fa-44e9-aee6-2316bd241ffe" CreationDate="2011-02-02T02:10:42.463" UserId="67" Text="It's been years since I've cooked lentils, and I haven't done it very often, but I'm going to guess that the issue is that like other legumes and grains, you can end up with a gummy exterior, so by rinsing it in cold water, you both stop the cooking process and rinse off any starch that might've been over gelatinized.&#xD;&#xA;&#xD;&#xA;If you hadn't done it, the most likely difference would've been a a thicker soup, and possibly overcooked mushy lentils.  (I don't know how lentils behave when colled; some starches will behave differently if you cool then reheat it vs. if you keep it warm the whole time it can get mushy)" />
  <row Id="24135" PostHistoryTypeId="25" PostId="11735" RevisionGUID="4635b0cc-07fa-4919-833e-5866cfb6f8f2" CreationDate="2011-02-02T02:16:11.907" Comment="http://twitter.com/#!/StackCooking/status/32623283920707585" />
  <row Id="24136" PostHistoryTypeId="2" PostId="11743" RevisionGUID="9cb081a3-3aa1-46d4-9730-365dd06a629f" CreationDate="2011-02-02T02:25:29.193" UserId="1229" Text="Passing to a higher temperature (and cooking for less time) has the general effect of burning the outside of the meat, and getting the inside not perfectly cooked.&#xD;&#xA;Cooking for a longer time has then the effect of better mixing the flavors, and keep some type of meats tender. &#xD;&#xA;&#xD;&#xA;In specific cases, it's probably possible to use a higher temperature, but simply cooking less is not the only thing that needs to be done; there is something else that needs to be corrected, or something that needs to be done and it was not necessary if you would have cooked at lower temperature." />
  <row Id="24137" PostHistoryTypeId="6" PostId="6817" RevisionGUID="0bdab6f1-b51b-4bc2-8d60-22a9da0838e3" CreationDate="2011-02-02T03:27:47.520" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;asian-cuisine&gt;&lt;reheating&gt;&lt;dumplings&gt;" />
  <row Id="24138" PostHistoryTypeId="5" PostId="6798" RevisionGUID="72e27e11-06eb-495a-8bea-3f66906e4a74" CreationDate="2011-02-02T03:29:08.423" UserId="41" Comment="added 17 characters in body; edited tags" Text="Is it possible to freeze-dry fruit at home without expensive special equipment (or get the same dryness otherwise)? Especially I want to get the fruit to the crisp dryness&lt;sup&gt;1&lt;/sup&gt; of freeze-dried fruit compared to the still slightly damp / soggy dryness of hot-air dried fruit. &#xD;&#xA;&#xD;&#xA;&lt;sub&gt;1. It should feel absolutely dry to the touch, and crumble / break when handled roughly rather than stretch / bend.&lt;/sub&gt;" />
  <row Id="24139" PostHistoryTypeId="6" PostId="6798" RevisionGUID="72e27e11-06eb-495a-8bea-3f66906e4a74" CreationDate="2011-02-02T03:29:08.423" UserId="41" Comment="added 17 characters in body; edited tags" Text="&lt;freezing&gt;&lt;fruit&gt;&lt;drying&gt;" />
  <row Id="24140" PostHistoryTypeId="2" PostId="11744" RevisionGUID="efbae349-c4ff-4886-adf6-cfcf25d36082" CreationDate="2011-02-02T03:29:40.070" UserId="4428" Text="Many &quot;things&quot; happen in cooking a particular dish. These physical and chemical (even biological) processes require a certain optimal range of temperature (and humidity) and take a certain amount of time to be completed. &#xD;&#xA;&#xD;&#xA;For example, when you bake bread, the yeast in the dough remains alive until the temperature rises high enough to kill it. It continues to produce gas as the heat begins to set the dough. The dough should set just as the bubbles are at their largest size for fluffy bread. If gas production peaks before the temperature is high enough, the bubbles can collapse; if the temperature rises too fast, the dough will set too early. &#xD;&#xA;&#xD;&#xA;If I have a tough piece of meat, I might cook it for 12 hours at a low temperature and high moisture to tenderize it (and maybe in a braising liquid to add flavor). Then I can cook it for two minutes at a very high temperature to brown the surface without raising the overall temperature, so the inside stays rare. In general when dry-cooking meat you often want the inside to reach a certain temperature, without having the outside dry out too much. So it's a balance between two extremes. If you want an internal temperature of 150 to kill bacteria or parasites, you could imagine cooking for 12 hours until the whole piece reaches that temp, but then you lose a lot of moisture. You could turn it up to 500 and hope the inside heats up faster, but by the time the inside is ready, the meat on the outside gets way too hot and maybe even starts to blacken. Somewhere in between you get the interior done properly, with the exterior just a little browned and crispy.&#xD;&#xA;&#xD;&#xA;If you are cooking seeds like rice or beans, it takes a certain amount of time for the seeds to absorb water and become soft enough to eat, and this happens faster if the temperature is high. While cooking in water you have a maximum temperature limit, at the boiling point. &#xD;&#xA;&#xD;&#xA;So, cooking instructions are calibrated by trial and error (and educated intuition) to allow the different chemical and physical processes to happen in the conditions that produce best flavor and texture. &#xD;&#xA;" />
  <row Id="24141" PostHistoryTypeId="6" PostId="6787" RevisionGUID="aac6dc7e-d13c-465c-9149-e8a8b02e9313" CreationDate="2011-02-02T03:30:41.963" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;seafood&gt;&lt;lobster&gt;" />
  <row Id="24142" PostHistoryTypeId="2" PostId="11745" RevisionGUID="3341728a-508b-47b7-9a0f-0557a6f906b2" CreationDate="2011-02-02T03:45:57.493" UserId="4644" Text="My girlfriend is vegetarian and we have been trying to make marshmallows at home but so far after over four tries with agar agar we have yet to be very successful. We have made one batch that were tasty - but too dense to really be marshmallows (but sweet and we coated them with roasted coconut so they were quite edible) but our other tries have resulted in gooey, sticky not very tasty concoctions.&#xD;&#xA;&#xD;&#xA;So what are the secrets to making vegetarian marshmallows at home? " />
  <row Id="24143" PostHistoryTypeId="1" PostId="11745" RevisionGUID="3341728a-508b-47b7-9a0f-0557a6f906b2" CreationDate="2011-02-02T03:45:57.493" UserId="4644" Text="How can I make vegetarian marshmallows?" />
  <row Id="24144" PostHistoryTypeId="3" PostId="11745" RevisionGUID="3341728a-508b-47b7-9a0f-0557a6f906b2" CreationDate="2011-02-02T03:45:57.493" UserId="4644" Text="&lt;vegetarian&gt;" />
  <row Id="24145" PostHistoryTypeId="2" PostId="11746" RevisionGUID="26646106-f633-4eee-b447-f37c3445fc58" CreationDate="2011-02-02T03:51:51.773" UserId="1393" Text="One fundamental error in this question: 400 degrees is *not* twice as hot as 200 degrees. Temperature is a measure of the kinetic energy of the particles involved. The only scale on which you can do the kind of ratio you are imagining is Kelvins - you have to measure from absolute zero.&#xD;&#xA;&#xD;&#xA;400 F = 477.59 K&#xD;&#xA;200 F = 366.48 K&#xD;&#xA;&#xD;&#xA;so the kinetic energy of the air in the oven is only about 477/366 = 1.3 times as high at 400 F as it is at 200. For simple cases, like how long it takes to evaporate a pan of water, 1.3x is probably pretty close to right, but as is pointed out above, there are a whole host of other variables that come into play with real food." />
  <row Id="24146" PostHistoryTypeId="6" PostId="6773" RevisionGUID="8b60f333-f867-44d4-8589-df679a9f06c1" CreationDate="2011-02-02T03:52:40.667" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;asian-cuisine&gt;&lt;indian-cuisine&gt;&lt;flatbread&gt;&lt;baking-powder&gt;" />
  <row Id="24147" PostHistoryTypeId="6" PostId="11745" RevisionGUID="f7151f2d-a2e2-4051-800b-160e165ef95c" CreationDate="2011-02-02T03:54:40.960" UserId="41" Comment="edited tags" Text="&lt;vegetarian&gt;&lt;candy&gt;" />
  <row Id="24148" PostHistoryTypeId="6" PostId="11745" RevisionGUID="e4f90dec-fd96-46e3-a0f1-978fcb1843a8" CreationDate="2011-02-02T03:54:59.417" UserId="41" Comment="edited tags" Text="&lt;vegetarian&gt;&lt;candy&gt;&lt;gelling-agents&gt;" />
  <row Id="24149" PostHistoryTypeId="2" PostId="11747" RevisionGUID="65e546dd-c888-474f-8777-a5d5c1e055f2" CreationDate="2011-02-02T04:02:19.800" UserId="41" Text="This is definitely one of those times where I *wouldn't* recommend substituting agar for gelatin; it's simply far too stiff for marshmallows.&#xD;&#xA;&#xD;&#xA;If you can get hold of some methyl cellulose, it works *great* for marshmallows.  All you need in addition is vanilla, sugar, and water.&#xD;&#xA;&#xD;&#xA;You can find the full recipe at [playing with fire and water][1] (see &quot;methocel marshmallow&quot;, second on the page).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.playingwithfireandwater.com/foodplay/2008/03/smore.html" />
  <row Id="24150" PostHistoryTypeId="6" PostId="6619" RevisionGUID="9392bf41-b25f-4032-b406-b610b1e75fe9" CreationDate="2011-02-02T04:03:37.707" UserId="41" Comment="edited tags" Text="&lt;vegetarian&gt;&lt;molecular-gastronomy&gt;" />
  <row Id="24151" PostHistoryTypeId="5" PostId="11747" RevisionGUID="3da3be72-715d-4153-9920-12f1da279557" CreationDate="2011-02-02T04:08:06.300" UserId="41" Comment="added 173 characters in body" Text="This is definitely one of those times where I *wouldn't* recommend substituting agar for gelatin; it's simply far too stiff for marshmallows.&#xD;&#xA;&#xD;&#xA;If you can get hold of some methyl cellulose, it works *great* for marshmallows.  Unlike other gelling agents, methyl cellulose hydrates in *cold* water and sets when *heated*, so you can roast it with direct heat and it will still hold its shape.  All you need is methyl cellulose, vanilla, sugar, and water.&#xD;&#xA;&#xD;&#xA;You can find the full recipe at [playing with fire and water][1] (see &quot;methocel marshmallow&quot;, second on the page).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.playingwithfireandwater.com/foodplay/2008/03/smore.html" />
  <row Id="24152" PostHistoryTypeId="2" PostId="11748" RevisionGUID="0c6507da-b9af-4316-abd5-e03fff7c3d06" CreationDate="2011-02-02T04:24:25.573" UserDisplayName="user4645" Text="Pink onions are produced for India by Indian farmers. They are actually a hybrid cross of a red and a yellow onion. There are no US or European breeding programs for pink onions. Beware, cooking red onions will make them turn grey. " />
  <row Id="24153" PostHistoryTypeId="25" PostId="11745" RevisionGUID="4b8b3412-9e58-4eec-ad1e-6bced6ecd598" CreationDate="2011-02-02T05:16:12.090" Comment="http://twitter.com/#!/StackCooking/status/32668583829966849" />
  <row Id="24154" PostHistoryTypeId="2" PostId="11749" RevisionGUID="e158ab53-1afa-4a17-8425-3693907bad05" CreationDate="2011-02-02T05:26:00.710" UserId="2005" Text="I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the bean together giving the soup a different texture?&#xD;&#xA;&#xD;&#xA;Why do Chefs seem to prefer the split pea over the whole pea?" />
  <row Id="24155" PostHistoryTypeId="1" PostId="11749" RevisionGUID="e158ab53-1afa-4a17-8425-3693907bad05" CreationDate="2011-02-02T05:26:00.710" UserId="2005" Text="Ham and Pea Soup" />
  <row Id="24156" PostHistoryTypeId="3" PostId="11749" RevisionGUID="e158ab53-1afa-4a17-8425-3693907bad05" CreationDate="2011-02-02T05:26:00.710" UserId="2005" Text="&lt;soup&gt;" />
  <row Id="24157" PostHistoryTypeId="2" PostId="11750" RevisionGUID="8539c79c-b99a-4b08-8919-3a6917f0bbc9" CreationDate="2011-02-02T06:44:49.207" UserId="2005" Text="The following link leads to a podcast where food scientist Dr. Benjamin Chapman discusses &#xD;&#xA;e-coli, listeria, norovirus, and other lovely pathogens.&#xD;&#xA;Some insight into cooking meat and food safety.&#xD;&#xA;&#xD;&#xA;http://5by5.tv/dailyedition/7" />
  <row Id="24158" PostHistoryTypeId="25" PostId="11749" RevisionGUID="80cb1d30-9ddc-49ce-aa6b-4af4be212c84" CreationDate="2011-02-02T08:16:11.797" Comment="http://twitter.com/#!/StackCooking/status/32713880807407616" />
  <row Id="24159" PostHistoryTypeId="5" PostId="6827" RevisionGUID="ae5f9193-1718-4ba3-b654-cfaaeefb0c7b" CreationDate="2011-02-02T08:27:49.773" UserId="1236" Comment="2 spelling changes, changed first link to go to response instead of user page" Text="The frost-free freezer that [kajaco][1] suggested is definitely worth a try is you have access to one. &#xD;&#xA;&#xD;&#xA;An easy hack to get a similar result is to use dry ice. As far as i know, this works for things that have a low amount of water to start with and do not know how apples will behave as they have a lot of water.&#xD;&#xA;For this, you need some dry ice, put  2-3 cm of it at the bottom of a cardboard container that has soles on the sides and place the fruit slices on top of it in a single sheet (no stacking)&#xD;&#xA;&#xD;&#xA;You may also try to first dry the apples first in the oven in order to get most of the moisture out. You may find a decent guide for that [here][2].&#xD;&#xA;&#xD;&#xA;Do remember that in order to get the desired humidity (crumble / break when handled roughly rather) you will need to protect them from any moisture after the drying as well as during the storage. I am almost sure that a simple zip-lock bag will not do the trick and that the air inside the bag / jar may be too moist already at the time of sealing and so it may alter your desired result. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6798/freeze-drying-fruit-at-home/6826#6826&#xD;&#xA;  [2]: http://www.ehow.com/how_3906_dry-apples.html" />
  <row Id="24160" PostHistoryTypeId="2" PostId="11751" RevisionGUID="76f994e5-28c0-473d-aeeb-b11eeb1b0e45" CreationDate="2011-02-02T09:27:38.427" UserId="4194" Text="You can buy vegetarian gelatin quite easily I believe. One thing to be careful of is the amount, as sheets of gelatin vary in size; I made some marshmallows a while back that called for 12 sheets, but the ones I had were half the size of those used by the recipe author.&#xD;&#xA;&#xD;&#xA;Also, leave them to set overnight, regardless of what the recipe says, or it will be like trying to pry week-old gum out of the pan!" />
  <row Id="24161" PostHistoryTypeId="5" PostId="11749" RevisionGUID="c6144738-e943-4ba2-95d9-cae4543874bf" CreationDate="2011-02-02T10:19:44.917" UserId="2005" Comment="edited body; added 2 characters in body" Text="I am making Ham and Split Pea Soup, however I only have whole dried peas. Will the shell on the whole pea make the soup more difficult to digest? Will the shell spoil the flavor? Or is it just adding more fiber and holding the legume together giving the soup a different texture?&#xD;&#xA;&#xD;&#xA;Why do Chefs seem to prefer the split pea over the whole pea?" />
  <row Id="24162" PostHistoryTypeId="2" PostId="11752" RevisionGUID="57ff384a-52ab-46f0-be49-82ce7d6cd26e" CreationDate="2011-02-02T10:36:23.353" UserId="4653" Text="[Twinnings][1] has a decent tea store&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.twiningsusa.com/products.php?id=16" />
  <row Id="24163" PostHistoryTypeId="2" PostId="11753" RevisionGUID="cf46d358-c7cc-4e99-9ca7-6e67804755fc" CreationDate="2011-02-02T12:51:36.323" UserId="4489" Text="Michael at Herbivoracious pointed out that doubling the temperature does not double the heat. That's part of the problem, but you can correct for it, and you still won't get properly cooked food.&#xD;&#xA;&#xD;&#xA;kiamlaluno pointed out that you will burn the outside before cooking the inside, which I think is more to your point. The reason behind it is that the heat takes some time to get to the inside of the food. If you were to have some sort of theoretical oven that could heat all of your food at precisely the same rate, then cooking at a higher temperature for a shorter period of time would get you the results you're looking for. Unfortunately, such a device doesn't exist. The heat transfer is described by Newton's Law of Cooling (dQ/dt = -h·AΔT)" />
  <row Id="24164" PostHistoryTypeId="2" PostId="11754" RevisionGUID="a8922e3a-741c-4426-b427-3e321f23efc7" CreationDate="2011-02-02T13:16:22.797" UserDisplayName="user4656" Text="I really like [Special Tea][1], in Victoria, BC, Canada. Not the widest selection, but a good range, much of it organic, and good prices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.specialtea.com" />
  <row Id="24165" PostHistoryTypeId="2" PostId="11755" RevisionGUID="5c1935a8-d158-4879-8f04-131ad2e9c690" CreationDate="2011-02-02T13:57:56.500" UserId="4239" Text="Kitchen Scissors work best for me.  I do the same thing when making my version of Chili.  Instead of using ground beef , I go and get the spicy Italian Sausage and take it out of the casing.   &#xD;&#xA;&#xD;&#xA;Or as the other guy said, a paring knife should do the trick." />
  <row Id="24166" PostHistoryTypeId="2" PostId="11756" RevisionGUID="545b2fa1-5766-4127-a2cd-d11cdd2de3f8" CreationDate="2011-02-02T14:38:24.953" UserId="1184" Text="The previous owner, Steve Smith of Stash Teas has a new company based in Portland. The teas are excellent. If you are in the area I have heard wonderful things about their tea tastings.  &#xD;&#xA;&#xD;&#xA;http://www.smithtea.com/" />
  <row Id="24167" PostHistoryTypeId="2" PostId="11757" RevisionGUID="7757492c-fa73-4885-b4fe-5ba09adb781e" CreationDate="2011-02-02T14:43:02.000" UserId="1184" Text="Yesterday I baked a special loaf of bread with an egg yolk glaze.  After it was mostly cooled I covered it with plastic wrap and set it on the counter to be served today. I am now concerned that I should have refrigerated it, because of the egg glaze.  There is some condensation that formed and the crust is a little damp.  Is it safe to eat?" />
  <row Id="24168" PostHistoryTypeId="1" PostId="11757" RevisionGUID="7757492c-fa73-4885-b4fe-5ba09adb781e" CreationDate="2011-02-02T14:43:02.000" UserId="1184" Text="Safety of Egg Yolk Glaze" />
  <row Id="24169" PostHistoryTypeId="3" PostId="11757" RevisionGUID="7757492c-fa73-4885-b4fe-5ba09adb781e" CreationDate="2011-02-02T14:43:02.000" UserId="1184" Text="&lt;egg&gt;&lt;glaze&gt;" />
  <row Id="24170" PostHistoryTypeId="2" PostId="11758" RevisionGUID="573e0610-4cbb-4320-abea-832fcb29a137" CreationDate="2011-02-02T15:10:50.373" UserId="2428" Text="Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?):&#xD;&#xA;&#xD;&#xA;Can I safely double the cooking time? (In this case, it's a split pea soup, dried split peas - used 2 lbs instead of 1, and doubled everything else)&#xD;&#xA;&#xD;&#xA;On a side note, the pot I picked is somewhat undersized for a double batch, as it turns out. The broth is nearly to the lip of the pot. Other than making sure it doesn't boil over during the simmer phase, is this a bad thing?" />
  <row Id="24171" PostHistoryTypeId="1" PostId="11758" RevisionGUID="573e0610-4cbb-4320-abea-832fcb29a137" CreationDate="2011-02-02T15:10:50.373" UserId="2428" Text="Doubling a batch of soup" />
  <row Id="24172" PostHistoryTypeId="3" PostId="11758" RevisionGUID="573e0610-4cbb-4320-abea-832fcb29a137" CreationDate="2011-02-02T15:10:50.373" UserId="2428" Text="&lt;timing&gt;" />
  <row Id="24173" PostHistoryTypeId="2" PostId="11759" RevisionGUID="eca959ce-2c8f-49ee-8dcd-52b78eeae140" CreationDate="2011-02-02T15:23:18.127" UserId="4489" Text="Kara, you shouldn't need to adjust the cooking time at all. If the recipe says to bring to a simmer and then cook for 45 minutes, it will probably take longer to come to a simmer, but once it is there, you can leave it for 45 minutes.&#xD;&#xA;&#xD;&#xA;The best recipes (in my opinion) will give you a time as a guideline, but the real instruction will be some target like &quot;until 160 degrees&quot; or &quot;until peas begin to break down&quot;. If your recipe has that, you can look for those cues at roughly the same time the recipe suggests." />
  <row Id="24174" PostHistoryTypeId="6" PostId="11757" RevisionGUID="9b30d49c-fed3-48e0-85d0-32472d89e194" CreationDate="2011-02-02T15:32:22.177" UserId="4442" Comment="edited tags" Text="&lt;food-safety&gt;&lt;egg&gt;&lt;glaze&gt;" />
  <row Id="24175" PostHistoryTypeId="2" PostId="11760" RevisionGUID="e22dd3e8-9bcb-4aec-a7ec-301aa02c40e7" CreationDate="2011-02-02T15:44:41.450" UserId="4442" Text="The safety issue isn't so much the egg glaze, it is the fact that your bread was not cooled properly before covering it. This left a warm, humid environment for bacteria to grow. Because of this, I would not serve it. However, the best way to judge whether there is a problem or not is to use sight and smell. If you weren't the one to make it, would you want to eat it?&#xD;&#xA;&#xD;&#xA;The solution would not necessarily have been to refrigerate it, but to make sure it was cooled before wrapping. Refrigerating would have also caused condensation, although it would have reduced the amount of time the bread was warm. Next time, allow the bread to cool uncovered inside or outside of the refrigerator. You could partially cover it, leaving a hole in the top for the humid air to escape. When you think it is cooled and OK to cover, check back in a half hour to look for condensation. If there is condensation, uncover it and allow it to cool a little bit longer before rewrapping." />
  <row Id="24176" PostHistoryTypeId="5" PostId="11759" RevisionGUID="73fe7563-2846-41c2-b864-67e906a1675b" CreationDate="2011-02-02T16:13:16.183" UserId="4489" Comment="added 453 characters in body" Text="Kara, you shouldn't need to adjust the cooking time at all. If the recipe says to bring to a simmer and then cook for 45 minutes, it will probably take longer to come to a simmer, but once it is there, you can leave it for 45 minutes.&#xD;&#xA;&#xD;&#xA;The best recipes (in my opinion) will give you a time as a guideline, but the real instruction will be some target like &quot;until 160 degrees&quot; or &quot;until peas begin to break down&quot;. If your recipe has that, you can look for those cues at roughly the same time the recipe suggests.&#xD;&#xA;&#xD;&#xA;**edit**: I forgot to mention the pot size issue. It shouldn't be a problem. The two issues you _could_ encounter would be:&#xD;&#xA;&#xD;&#xA; - boiling over&#xD;&#xA; - temperature variation&#xD;&#xA;&#xD;&#xA;The former you're aware of already; the latter issue is that the soup at the top of the pot could be a bit colder than lower down. The two solutions are:&#xD;&#xA;&#xD;&#xA;  - use a lid (this keeps the heat in)&#xD;&#xA;  - stir periodically (this keeps both the heat and the peas better distributed)" />
  <row Id="24177" PostHistoryTypeId="5" PostId="11756" RevisionGUID="8c6315c6-6f8f-4a5f-b77f-c9dc8307de57" CreationDate="2011-02-02T16:31:18.417" UserId="1184" Comment="added 12 characters in body" Text="The previous owner of Stash Teas, and Tazo - Steve Smith, has a new company based in Portland. The teas are excellent. If you are in the area I have heard wonderful things about their tea tastings.  &#xD;&#xA;&#xD;&#xA;http://www.smithtea.com/" />
  <row Id="24178" PostHistoryTypeId="2" PostId="11761" RevisionGUID="23b64061-2be3-4c1d-b1b1-5284b75ce3d6" CreationDate="2011-02-02T16:48:43.670" UserDisplayName="user4658" Text="The purpose of soaking the ham in a cup of milk for an hour is to flavor the milk, which is then used as an element of the sauce that's included in the recipe.  &#xD;&#xA;&#xD;&#xA;Soaking chicken livers in milk is for drawing out the bad smell." />
  <row Id="24179" PostHistoryTypeId="6" PostId="11758" RevisionGUID="70e10c06-6d50-4657-81cf-d9489c7100d5" CreationDate="2011-02-02T16:56:13.400" UserId="41" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;soup&gt;" />
  <row Id="24180" PostHistoryTypeId="5" PostId="11746" RevisionGUID="ffaddd10-e82a-4658-ab76-99e919277741" CreationDate="2011-02-02T16:58:53.007" UserId="3489" Comment="make the temperatures a code block, easier to read" Text="One fundamental error in this question: 400 degrees is *not* twice as hot as 200 degrees. Temperature is a measure of the kinetic energy of the particles involved. The only scale on which you can do the kind of ratio you are imagining is Kelvins - you have to measure from absolute zero.&#xD;&#xA;&#xD;&#xA;    400 F = 477.59 K&#xD;&#xA;    200 F = 366.48 K&#xD;&#xA;&#xD;&#xA;so the kinetic energy of the air in the oven is only about 477/366 = 1.3 times as high at 400 F as it is at 200. For simple cases, like how long it takes to evaporate a pan of water, 1.3x is probably pretty close to right, but as is pointed out above, there are a whole host of other variables that come into play with real food." />
  <row Id="24181" PostHistoryTypeId="24" PostId="11746" RevisionGUID="bec88bf0-e4a9-44cb-af81-f7dc74b59510" CreationDate="2011-02-02T16:58:53.007" Comment="Proposed by 3489 approved by 41 edit id of 5" />
  <row Id="24182" PostHistoryTypeId="2" PostId="11762" RevisionGUID="63263ddd-66a4-4a72-96af-563fa7b8e50b" CreationDate="2011-02-02T17:10:31.447" UserId="4660" Text="If you take a package of deli meat and remove the slab, place it on bread and add your condiments in never tastes as good as when you take the slab and &quot;fluff&quot; up each piece as you lay it on your sandwich." />
  <row Id="24183" PostHistoryTypeId="1" PostId="11762" RevisionGUID="63263ddd-66a4-4a72-96af-563fa7b8e50b" CreationDate="2011-02-02T17:10:31.447" UserId="4660" Text="Why does prepackaged deli meat taste better when you take each slice and &quot;fluff&quot; it?" />
  <row Id="24184" PostHistoryTypeId="3" PostId="11762" RevisionGUID="63263ddd-66a4-4a72-96af-563fa7b8e50b" CreationDate="2011-02-02T17:10:31.447" UserId="4660" Text="&lt;sandwich&gt;" />
  <row Id="24185" PostHistoryTypeId="2" PostId="11763" RevisionGUID="c18e25a5-8529-4dfc-b203-abd6187a3358" CreationDate="2011-02-02T17:20:49.510" UserId="2047" Text="Whole peas will take longer to cook than split peas, but they won't ruin the soup. Split peas will also break apart more to thicken the soup, while whole peas will remain mostly intact. If you want a similar effect, you could use a stick blender to partially liquefy the soup after it's cooked." />
  <row Id="24186" PostHistoryTypeId="6" PostId="11749" RevisionGUID="2e2b2e14-c8fd-4b30-9997-c647d819abcc" CreationDate="2011-02-02T17:42:47.180" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vegetables&gt;&lt;soup&gt;" />
  <row Id="24187" PostHistoryTypeId="6" PostId="11757" RevisionGUID="df9d9406-9f48-4d1d-a385-e07486ab5bf6" CreationDate="2011-02-02T17:43:30.410" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;food-safety&gt;&lt;bread&gt;&lt;egg&gt;" />
  <row Id="24188" PostHistoryTypeId="6" PostId="6728" RevisionGUID="9db64f64-7933-4e82-bd29-347c4713ba9e" CreationDate="2011-02-02T17:45:22.890" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;food-preservation&gt;&lt;canning&gt;" />
  <row Id="24189" PostHistoryTypeId="6" PostId="11762" RevisionGUID="85aa4e3d-32cd-4b2f-86a7-ff54c17e5d1f" CreationDate="2011-02-02T17:46:18.630" UserId="41" Comment="edited tags" Text="&lt;meat&gt;" />
  <row Id="24190" PostHistoryTypeId="2" PostId="11764" RevisionGUID="7b5ea9ff-fda5-4980-9e02-fb0fa8e5f805" CreationDate="2011-02-02T17:46:31.747" UserId="2047" Text="This deli meat you speak of is generally made of small scraps of mechanically-separated meat that are essentially &quot;glued&quot; together into a solid mass by enzymes that partially break down the tissue. This processed &quot;meat brick&quot; doesn't really have the same texture as an intact muscle tissue, which has individual muscle fibers aligned along a &quot;grain&quot; that makes it pleasantly chewy. Folding/layering/rolling slices of processed meat gives it more of a texture and chew, and tricks you into thinking you're eating an actual piece of animal muscle instead of meat-flavored jelly." />
  <row Id="24191" PostHistoryTypeId="4" PostId="11749" RevisionGUID="ae94c5c1-4ff8-4696-8788-e796c89ee12d" CreationDate="2011-02-02T17:49:23.260" UserId="41" Comment="edited title" Text="Ham and Pea Soup with whole dried peas instead of split peas?" />
  <row Id="24192" PostHistoryTypeId="2" PostId="11765" RevisionGUID="5f7975d2-4b7b-4728-bf8c-adf9ed24ed53" CreationDate="2011-02-02T17:52:30.127" UserId="2633" Text="Similar to @uncle brad's comment, I would consider that it's related to the air:&#xD;&#xA;&#xD;&#xA;A larger amount of air is trapped close to the ham, and hence is scented by it. This means that the ham-scented air is released into your mouth as you bite, which then escapes through your nose, increasing your perception of the ham (as taste is largely composed of smell).&#xD;&#xA;&#xD;&#xA;I'm now actually quite hungry." />
  <row Id="24193" PostHistoryTypeId="25" PostId="11762" RevisionGUID="78eee10c-4f44-4d67-822a-e012a830015a" CreationDate="2011-02-02T20:16:11.663" Comment="http://twitter.com/#!/StackCooking/status/32895074723434496" />
  <row Id="24194" PostHistoryTypeId="2" PostId="11766" RevisionGUID="85d16291-878d-4912-87ac-1260251cf4b2" CreationDate="2011-02-02T20:50:15.737" UserId="1549" Text="In &lt;a href=&quot;http://cooking.stackexchange.com/questions/11733/anyone-for-milk-soaked-minced-beef&quot;&gt;another question&lt;/a&gt; I suggested that milk might be used as a tenderizer. That generated an amount of scepticism, so I think it is worth breaking the question out.&#xD;&#xA;&#xD;&#xA;The idea came from &quot;The New Best Recipe&quot; which has a small section entitled &quot;SCIENCE: Why Does Milk Make Meat Tender?&quot;. I'll repeat a little of what it says: &#xD;&#xA;&#xD;&#xA;&gt;&quot;...if you skip the browning and cook the meat in milk (or any other liquid) at the outset, you limit the temperature of the meat to around 212 degrees. [...] As a result, meat cooked in milk does not dry out...&quot;&#xD;&#xA;&#xD;&#xA;If I follow the argument correctly --and I'm really not sure that I do-- this means that milk has no advantage over water as a tenderizer!&#xD;&#xA;&#xD;&#xA;Can anyone unravel this confusion? Does milk tenderize meat?&#xD;&#xA;" />
  <row Id="24195" PostHistoryTypeId="1" PostId="11766" RevisionGUID="85d16291-878d-4912-87ac-1260251cf4b2" CreationDate="2011-02-02T20:50:15.737" UserId="1549" Text="Does milk tenderize meat?" />
  <row Id="24196" PostHistoryTypeId="3" PostId="11766" RevisionGUID="85d16291-878d-4912-87ac-1260251cf4b2" CreationDate="2011-02-02T20:50:15.737" UserId="1549" Text="&lt;meat&gt;" />
  <row Id="24197" PostHistoryTypeId="2" PostId="11767" RevisionGUID="4bd45e2f-1b4a-4312-bfe4-800d512a8828" CreationDate="2011-02-02T21:13:29.320" UserId="15" Text="For a manual drip, you are pouring through a conical filter into a vessel. The key thing to remember with a manual drip is that you are basically replicating an automatic drip (... which is replicating ideal conditions in a manual drip). &#xD;&#xA;&#xD;&#xA;The quantity and coarseness of the coffee, and the temperature of the water are the most important variables you can easily isolate, but they won't help *you* to brew better, more consistent coffee. Why? [They are easily isolated variables you can control simply with tools.]&#xD;&#xA;&#xD;&#xA; - The temperature of the water is vital, as if it is too low or high it will not extract oils correctly (not enough oils will be steeped by the water in the first case, not enough in the latter because the water will go through to quickly and the beans will yield thin coffee). [Remedy:Have a thermometer or the ability to recognize coming-to-boil water]&#xD;&#xA; - The grind (obviously, a fresh grind especially) of the coffee is important as it is with any distillation method. Remember you are matching the temperature and pressure of extraction. For a high pressure extraction (espresso), uniformly fine grind is preferred to ensure the water does not shoot past the puck too quickly. For lower pressure methods (manual drip), you want a medium grind to ensure that the water passes easily but not too quickly. [Remedy:Have a good coffee grinder]&#xD;&#xA; - Personal preference will dictate your preferred ratio of grinds to water, experiment and figure out what you like, but ensure this is the final variable you are isolating. [Remedy:Have a measuring spoon]&#xD;&#xA;&#xD;&#xA;**In terms of your technique, and improving on the consistency of your brewing process, there are other considerations that likely alter your brew.**&#xD;&#xA;&#xD;&#xA;They are:&#xD;&#xA;&#xD;&#xA; - **heat insulation during pour**: this refers basically to the material your pour cone is made of. Ceramic insulates better than plastic (i.e. the little melitta traveler). This will ensure throughput of the heat, but ceramic is probably not that necessary since the water shouldn't be in the cone for too long. Speaking of which...&#xD;&#xA; - **pour time**: some automatic coffee makers shove the coffee through because you're in a rush. fantastic. others have a sprinkle head and pour out over a *deliberately extended* period of time. This is because you are trying to extract flavor as thoroughly as possible. Quick is not thorough. **Maintain a slow, steady pour; trickling is less effective since it will cause an uneven leeching from the grinds so be wary of this, submerging is less effective since you will lose heat from your water as it sits there.** This is probably the most important part of a good brewing technique. &#xD;&#xA; -  - You need to learn how to manage the following: it should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA; - others: Wetting the filter, applies when your filter falls down (as wetting it keeps it up), not a big problem with conical filters. Wetting the grounds, don't do it, it locks up the oils and stales the coffee (or maybe that's a myth); same for time between wetting filter/grounds (minimize wetness of coffee). Height of pour, matters because you don't want to splash water or grinds everywhere or lose temp of water pouring too far. Rotation of pour, pick one, do it evenly across all grinds.&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;" />
  <row Id="24198" PostHistoryTypeId="2" PostId="11768" RevisionGUID="11ba91f1-e468-46fa-8599-96528f9f5533" CreationDate="2011-02-02T21:25:18.050" UserId="4661" Text="Braising is the act of cooking something in liquid (moist and dry heat), much like a slow cooker does. That tenderizes meat, true ([see here][1]). While braising is a technical form of tenderizing, I would imagine most people think of the pounding/acidic marinade type of tenderizing.&#xD;&#xA;&#xD;&#xA;So while you're not wrong (actually, you're 100% correct definition wise), it's more the idea of tenderizing that is in issue here, I think. People would almost always say braising in your case, not tenderizing, to be more specific, and refer to tenderizing as a separate step from the actually &quot;cooking&quot; (application of heat to food) process.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tenderizing" />
  <row Id="24199" PostHistoryTypeId="2" PostId="11769" RevisionGUID="3256b7fb-dfda-44c9-9f2d-1f36336c64e2" CreationDate="2011-02-02T21:43:07.637" UserId="2047" Text="The quote refers to *cooking* in milk (or another liquid), not using milk as a (pre-cooking) marinade to tenderize the meat. In this context, it only matters that the meat is being cooked in water (milk, of course, is mostly water).&#xD;&#xA;&#xD;&#xA;When water reaches its boiling point, some of it evaporates, which cools the remaining liquid, so everything stays right below the boiling point (212&amp;deg;F at sea level). A bare piece of meat, when parts of it exceed the boiling point of water, will begin to dry out as water evaporates. If you cook that same piece of meat in liquid, the surrounding liquid will evaporate, so the meat never really dries out (as long as there is sufficient liquid), and stays below the boiling point.&#xD;&#xA;&#xD;&#xA;However, there's a difference between simply not drying out and actually being tender. There's more to tenderness than simple moisture content. Most meat, if it exceeds 200&amp;deg;F all the way through, will NOT be very tender, even if it hasn't lost a significant amount of moisture from evaporation. Some cuts of meat, however, will become very tender if held at that temperature for several hours, when various connective tissues eventually break down. It's necessary to keep that meat in liquid while it's being cooked so that it doesn't dry out (lose moisture) while it's being gently tenderized by the heat. This is referred to as braising or stewing, and it's usually done with stock and/or wine for additional flavor.&#xD;&#xA;" />
  <row Id="24200" PostHistoryTypeId="2" PostId="11770" RevisionGUID="014983d6-b17d-49df-9348-4e04654b0003" CreationDate="2011-02-02T21:45:21.443" UserDisplayName="daniel" Text="The paragraph you quoted is utter nonsense. For one thing, the boiling point of milk is actually slightly [higher than that of water][1], subject of course to atmospheric pressure.&#xD;&#xA;&#xD;&#xA;For another, milk contains absolutely no factors which will tenderize anything. Tenderization is a process whereby protein strands are broken down, resulting in shorter strands, resulting in a more tender product. A lot of substances and physical processes will tenderize, to a greater or lesser extent, sometimes subject to other factors: acids, bromelain, a similar compound found in mango, physically pounding the meat, etc. Milk is none of those things.&#xD;&#xA;&#xD;&#xA;Further, simply limiting the cooking temperature to under 212F/100C will not, in fact, guarantee a tender and moist result. To see this for yourself, boil a chicken breast in water or milk for a while. It will never go over the boiling point of water, but if you leave it too long? Dry, nasty chicken.&#xD;&#xA;&#xD;&#xA;As Mike said above, *braising* will result in a more tender end product; the length of cooking time plus the liquid medium helps to moderate the temperature and cook the protein very, very slowly. This retains more moisture within the product, and prevents protein strands from bunching up very tightly (which, really, is the same thing: protein strands force water out of meat as they constrict; prevent or ameliorate the constriction and you will have much moister and more tender meat). It is also worth noting that braising is always done at significantly below boiling temperatures; one braises at a simmer at most, more in the 60-80C range. &#xD;&#xA;&#xD;&#xA;Milk *is* often used with certain proteins due to its facility in absorbing unpleasant odours or flavours. Liver is the classic example, but milk is also often used with sweetbreads and fish (amongst other things) to help draw off the funkier aromas before cooking. I do not know the specific scientific mechanism behind why this works; I suspect it is something to do with the fat molecules in the milk itself, which suggests that any fatty liquid would have the same effect.&#xD;&#xA;&#xD;&#xA;So, for the short answer, see my first sentence.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.ca/url?sa=t&amp;source=web&amp;cd=6&amp;ved=0CEkQFjAF&amp;url=http%3A%2F%2Fchestofbooks.com%2Ffood%2Frecipes%2FBoston-School-Kitchen-Text-Book%2FMilk.html&amp;rct=j&amp;q=boiling%20temperature%20of%20milk&amp;ei=1s1JTYzkDcaqlAedpsDvDw&amp;usg=AFQjCNG7SGgSvFUXYFAzZIr54hhkHRhGhw&amp;sig2=io_jUjO4z_yZSFfbFPeFbg&amp;cad=rja" />
  <row Id="24201" PostHistoryTypeId="2" PostId="11771" RevisionGUID="995e1da1-ac0b-421a-899b-04dde5b6bc77" CreationDate="2011-02-02T22:03:00.370" UserDisplayName="user4664" Text="how would it convert leaf herb to a powder herb  Example: 2 teaspoons finely chopped rosemary = ( would be equilent to ) how much rosemary" />
  <row Id="24202" PostHistoryTypeId="1" PostId="11771" RevisionGUID="995e1da1-ac0b-421a-899b-04dde5b6bc77" CreationDate="2011-02-02T22:03:00.370" UserDisplayName="user4664" Text=" Converting leaf to powder " />
  <row Id="24203" PostHistoryTypeId="3" PostId="11771" RevisionGUID="995e1da1-ac0b-421a-899b-04dde5b6bc77" CreationDate="2011-02-02T22:03:00.370" UserDisplayName="user4664" Text="&lt;herbs&gt;&lt;conversion&gt;" />
  <row Id="24204" PostHistoryTypeId="2" PostId="11772" RevisionGUID="25e7e688-1dd7-417d-bed9-f9ce23771ccb" CreationDate="2011-02-02T22:15:08.197" UserId="358" Text="I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar.  I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron.  I've read tomatoes and iron is not recommended, but what about wine or vinegar?  " />
  <row Id="24205" PostHistoryTypeId="1" PostId="11772" RevisionGUID="25e7e688-1dd7-417d-bed9-f9ce23771ccb" CreationDate="2011-02-02T22:15:08.197" UserId="358" Text="Is it safe to cook wine or vinegar in cast iron?" />
  <row Id="24206" PostHistoryTypeId="3" PostId="11772" RevisionGUID="25e7e688-1dd7-417d-bed9-f9ce23771ccb" CreationDate="2011-02-02T22:15:08.197" UserId="358" Text="&lt;cast-iron&gt;&lt;wine&gt;" />
  <row Id="24207" PostHistoryTypeId="2" PostId="11773" RevisionGUID="addd5b9d-e12e-410e-9371-82586bd1e8f4" CreationDate="2011-02-02T22:48:30.180" UserId="1393" Text="My understanding is that you want to avoid all fairly acidic liquids in cast iron, out of concern that it will leach an undesirable amount of iron into the food and/or change the flavor or color of the food. A squeeze of lemon juice into a sauce? No problem. Braise for 30 minutes in a very acidic sauce? Not such a good idea. (Unless of course your Dutch oven is actually *enameled* cast iron, with the white interior - in which case none of this applies, go right ahead with your plan.)" />
  <row Id="24208" PostHistoryTypeId="2" PostId="11774" RevisionGUID="b31f1772-6c56-41af-ba1c-d21061427aaf" CreationDate="2011-02-02T23:00:51.807" UserId="4489" Text="I think the issue with acid in iron is less what it does to the food and more what it does to the pan. You've spent all that effort building up and maintaining that beautiful seasoning, and anything strongly acidic like tomatoes or vinegar will strip that off. " />
  <row Id="24209" PostHistoryTypeId="2" PostId="11775" RevisionGUID="33264a79-ca04-4574-80a1-ef4182fff01e" CreationDate="2011-02-02T23:03:29.403" UserId="4489" Text="[The Cook's Thesaurus][1] is a great resource for these types of conversion and substitutes. There conversions differ for each herb, but for rosemary, they list&#xD;&#xA;&#xD;&#xA;&gt;  1 tablespoon fresh = 1 teaspoon dried&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com" />
  <row Id="24210" PostHistoryTypeId="25" PostId="11758" RevisionGUID="22eb7fdd-93e6-41bf-8740-22fdb066b765" CreationDate="2011-02-02T23:16:12.277" Comment="http://twitter.com/#!/StackCooking/status/32940375396057091" />
  <row Id="24211" PostHistoryTypeId="2" PostId="11776" RevisionGUID="63d337b9-7fe6-42e6-9bb7-80968b3b0e8b" CreationDate="2011-02-02T23:40:57.997" UserId="41" Text="I'd like to refer you to my answer to the question about [chili in cast iron][1], from which I'll summarize the relevant parts:&#xD;&#xA;&#xD;&#xA;  * Typical cast iron **corrodes** at a pH lower than 4.3; pure white vinegar (5%) has a pH of 2.4 and wine is around 3.2 to 3.8.  If you plan to use either of these in cast iron, you'd better make sure they are *heavily* diluted, otherwise you may actually ruin your pot in addition to getting a pretty hefty iron supplement with your meal.&#xD;&#xA;&#xD;&#xA;  * Cast iron is still somewhat reactive at borderline pH ranges, i.e. tomato juice or sauce.  It'll leach out about 5 mg of iron for every 3 oz / 88 mL of liquid for typical cooking times.  The typical human needs to ingest significantly more than 45 mg over a period of several days to become toxic, so it's generally considered OK and even healthy to cook dilute tomato solutions in cast iron, but wine and vinegar are another story.&#xD;&#xA;&#xD;&#xA;Don't fill your cast-iron cookware with wine or vinegar.  A splash for sauce or deglazing is OK, but tossing a significant amount straight into the pan undiluted will ruin your cookware, and your health.&#xD;&#xA;&#xD;&#xA;P.S. Note that enameled cast iron (Le Creuset, etc.) is *less* reactive; the specifics depend on the brand.  If you have this type of cast iron, I suggest doing your homework before taking the risk.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11547/would-a-cast-iron-pot-work-well-for-chili-if-so-why/11566#11566" />
  <row Id="24212" PostHistoryTypeId="6" PostId="11772" RevisionGUID="417a18d2-bf89-4bde-a1be-41a9d042fede" CreationDate="2011-02-02T23:43:04.343" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;cast-iron&gt;&lt;vinegar&gt;&lt;wine&gt;&lt;acidity&gt;" />
  <row Id="24213" PostHistoryTypeId="5" PostId="11771" RevisionGUID="0015ec67-5fc2-41c7-a766-6d2233234dd9" CreationDate="2011-02-02T23:50:09.190" UserId="41" Comment="added 111 characters in body; edited tags; edited title" Text="When replacing a fresh or leaf herb in a recipe with the dried or powdered kind, what is the ratio I should normally use for the substitution?&#xD;&#xA;&#xD;&#xA;E.g. if the recipe calls for 2 teaspoons finely chopped rosemary, how much dried rosemary should I use?" />
  <row Id="24214" PostHistoryTypeId="4" PostId="11771" RevisionGUID="0015ec67-5fc2-41c7-a766-6d2233234dd9" CreationDate="2011-02-02T23:50:09.190" UserId="41" Comment="added 111 characters in body; edited tags; edited title" Text="How much dried herb to use when substituting for fresh herbs?" />
  <row Id="24215" PostHistoryTypeId="6" PostId="11771" RevisionGUID="0015ec67-5fc2-41c7-a766-6d2233234dd9" CreationDate="2011-02-02T23:50:09.190" UserId="41" Comment="added 111 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;herbs&gt;" />
  <row Id="24216" PostHistoryTypeId="5" PostId="11767" RevisionGUID="53249452-273c-466d-ad1f-3038981a76c7" CreationDate="2011-02-03T00:00:27.930" UserId="15" Comment="added a link" Text="For a manual drip, you are pouring through a conical filter into a vessel. The key thing to remember with a manual drip is that you are basically replicating an automatic drip (... which is replicating ideal conditions in a manual drip). [Here is a link to a tip sheet from sweetmarias.com][1] (my constant source for coffee information).&#xD;&#xA;&#xD;&#xA;The quantity and coarseness of the coffee, and the temperature of the water are the most important variables you can easily isolate, but they won't help *you* to brew better, more consistent coffee. Why? [They are easily isolated variables you can control simply with tools.]&#xD;&#xA;&#xD;&#xA; - The temperature of the water is vital, as if it is too low or high it will not extract oils correctly (not enough oils will be steeped by the water in the first case, not enough in the latter because the water will go through to quickly and the beans will yield thin coffee). [Remedy:Have a thermometer or the ability to recognize coming-to-boil water]&#xD;&#xA; - The grind (obviously, a fresh grind especially) of the coffee is important as it is with any distillation method. Remember you are matching the temperature and pressure of extraction. For a high pressure extraction (espresso), uniformly fine grind is preferred to ensure the water does not shoot past the puck too quickly. For lower pressure methods (manual drip), you want a medium grind to ensure that the water passes easily but not too quickly. [Remedy:Have a good coffee grinder]&#xD;&#xA; - Personal preference will dictate your preferred ratio of grinds to water, experiment and figure out what you like, but ensure this is the final variable you are isolating. [Remedy:Have a measuring spoon, start at 8 grams (1 rounded tablespoon-ish) per 5 oz water, start playing around from there]&#xD;&#xA;&#xD;&#xA;**In terms of your technique, and improving on the consistency of your brewing process, there are other considerations that likely alter your brew that you can focus on.**&#xD;&#xA;&#xD;&#xA;They are:&#xD;&#xA;&#xD;&#xA; - **heat insulation during pour**: this refers basically to the material your pour cone is made of. Ceramic insulates better than plastic (i.e. the little melitta traveler). This will ensure throughput of the heat, but ceramic is probably not that necessary since the water shouldn't be in the cone for too long unless you're brewing a full pot (most pour overs should really only be for about 20 ounces of coffee). Speaking of which...&#xD;&#xA; - **pour time**: some automatic coffee makers shove the coffee through because you're in a rush. fantastic. others have a sprinkle head and pour out over a *deliberately extended* period of time. This is because you are trying to extract flavor as thoroughly as possible. Quick is not thorough. **Maintain a slow, steady pour; trickling is less effective since it will cause an uneven leeching from the grinds so be wary of this, submerging is less effective since you will lose heat from your water as it sits there.** This is probably the most important part of a good brewing technique. &#xD;&#xA; -  - You need to learn how to manage the following: it should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA; - others: Wetting the filter, applies when your filter falls down (as wetting it keeps it up), not a big problem with conical filters. EDIT: Rinsing off your filter is preferred by some as filters can give an off-flavor, I have never encountered this with unbleached filters. Wetting the grounds, don't do it, it locks up the oils or stales the coffee when done too far in advance (edit: see *caveat below); same for time between wetting filter/grounds (minimize wetness of coffee). Height of pour, matters because you don't want to splash water or grinds everywhere or lose temp of water pouring too far. Rotation of pour, pick one, do it evenly across all grinds. (*caveat: In the case of a straight pour over filter, non-vacuum, sweetmarias.com recommends &quot;blooming the coffee 15-30 seconds&quot; by sprinkling with a pre-pour. Although I'm not sure if that's what 'wetting the grounds meant. In my experience, premature moisture works less bad for beans with more sugar, i.e. lighter roasts.)&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf" />
  <row Id="24217" PostHistoryTypeId="2" PostId="11777" RevisionGUID="c0114efc-0a94-4eee-87dd-7d8548749c1b" CreationDate="2011-02-03T00:13:32.090" UserId="4665" Text="A chocolate cookie recipe I'm looking at calls for melting down a cup of bittersweet chocolate chips. However, I happen to have a brick of completely unsweetened cooking chocolate in the fridge. Can I convert that to &quot;bittersweet&quot; by simply melting it down and adding stuff (sugar, butter?) to it? If so, what should I add, and in what ratios, relative to the amount of unsweetened chocolate?&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;-- Matt" />
  <row Id="24218" PostHistoryTypeId="1" PostId="11777" RevisionGUID="c0114efc-0a94-4eee-87dd-7d8548749c1b" CreationDate="2011-02-03T00:13:32.090" UserId="4665" Text="converting pure chocolate to &quot;bittersweet&quot; chocolate" />
  <row Id="24219" PostHistoryTypeId="3" PostId="11777" RevisionGUID="c0114efc-0a94-4eee-87dd-7d8548749c1b" CreationDate="2011-02-03T00:13:32.090" UserId="4665" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;sugar&gt;&lt;chocolate&gt;&lt;butter&gt;" />
  <row Id="24220" PostHistoryTypeId="2" PostId="11778" RevisionGUID="be912d2c-69af-4a57-a85b-a0c13adad9ab" CreationDate="2011-02-03T01:03:11.853" UserId="1415" Text="my rule of thumb is about half dried for whatever it says for fresh, but Ray's answer is much more precise. : )" />
  <row Id="24221" PostHistoryTypeId="2" PostId="11779" RevisionGUID="d76381ef-8a76-46bb-a5d6-fbeb9759a401" CreationDate="2011-02-03T01:08:11.613" UserId="4666" Text="I am looking to make my own instant ramen soup - nothing complicated, but there must be a way to duplicate the instant variety without all the salt. I've played with combinations of dried onions + no - salt chicken bouillon, but without much success. The key is something that can be kept in an office drawer for some time - I can already make homemade soup from the scratch." />
  <row Id="24222" PostHistoryTypeId="1" PostId="11779" RevisionGUID="d76381ef-8a76-46bb-a5d6-fbeb9759a401" CreationDate="2011-02-03T01:08:11.613" UserId="4666" Text="Looking for a recipe for homemade ramen without all the salt" />
  <row Id="24223" PostHistoryTypeId="3" PostId="11779" RevisionGUID="d76381ef-8a76-46bb-a5d6-fbeb9759a401" CreationDate="2011-02-03T01:08:11.613" UserId="4666" Text="&lt;ramen&gt;" />
  <row Id="24224" PostHistoryTypeId="4" PostId="11779" RevisionGUID="9e3c1f64-89ce-4f93-95df-d819afc52038" CreationDate="2011-02-03T02:06:51.817" UserId="41" Comment="edited tags; edited title" Text="How can I recreate the flavour of instant ramen without the salt?" />
  <row Id="24225" PostHistoryTypeId="6" PostId="11779" RevisionGUID="9e3c1f64-89ce-4f93-95df-d819afc52038" CreationDate="2011-02-03T02:06:51.817" UserId="41" Comment="edited tags; edited title" Text="&lt;salt&gt;&lt;asian-cuisine&gt;&lt;food-preservation&gt;&lt;ramen&gt;" />
  <row Id="24226" PostHistoryTypeId="25" PostId="11779" RevisionGUID="2a3a71a3-479c-4778-b33f-bf9be3c42340" CreationDate="2011-02-03T02:16:12.030" Comment="http://twitter.com/#!/StackCooking/status/32985673233334272" />
  <row Id="24227" PostHistoryTypeId="2" PostId="11780" RevisionGUID="221588b3-5cd0-4270-be61-75714ab2ec1d" CreationDate="2011-02-03T02:33:08.713" UserId="4289" Text="I've been trying to perfect my technique for cooking a steak indoors.&#xD;&#xA;&#xD;&#xA;It was recommended to salt the steak about 30 minutes before cooking. I used kosher salt, and cooked the steak on cast iron. Everything came out spectacularly, in fact it was the best steak I've ever made myself. However, the outer layer of the steak was significantly saltier than I think is normal. It didn't ruin the steak, but it was more than I would have liked. I would simply assume that I over-salted, but given the language people use when they recommend the technique, and the amount I actually applied, I am unsure. I fear that if I use less salt next time I will lose the perfect sear/crust and the incredible flavor of the interior meat that I achieved.&#xD;&#xA;&#xD;&#xA;So, given the similarity to brining poultry (in which case the meat is rinsed before cooking), I wonder if the salt should be rinsed off before cooking? I didn't get this impression from any of the recommendations, but now I am not so sure." />
  <row Id="24228" PostHistoryTypeId="1" PostId="11780" RevisionGUID="221588b3-5cd0-4270-be61-75714ab2ec1d" CreationDate="2011-02-03T02:33:08.713" UserId="4289" Text="Rinse the salt off a steak before cooking?" />
  <row Id="24229" PostHistoryTypeId="3" PostId="11780" RevisionGUID="221588b3-5cd0-4270-be61-75714ab2ec1d" CreationDate="2011-02-03T02:33:08.713" UserId="4289" Text="&lt;salt&gt;&lt;steak&gt;" />
  <row Id="24230" PostHistoryTypeId="2" PostId="11781" RevisionGUID="96f7598b-78bb-4ca6-9ccf-c89d66cc1450" CreationDate="2011-02-03T02:33:09.907" UserId="4039" Text="The Japanese use a stock called Dashi for the base of many soups, sauces and dishes including the famous miso soup. Dashi is made like tea by seeping several different varieties of dried ingredients such as dried bonito flakes, dried baby sardines, dried kelp and dried shitaki mushrooms in varies combinations. &#xD;&#xA;&#xD;&#xA;What you can do is boil water and use a teabag to seep the ingredients for a while then just remove the teabag. It requires quite a bit of bonito flakes to get any flavor. Rather than using Ramen noodles you might opt to use cellophane rice noodles or mung bean noodles instead. Finish with a dash of soy sauce, sambal or saracha. All these ingriedents can be ordered online, found at an Asian market or Whole Foods. You might also find several other types of mushrooms (watch out for sand), fish and vegetables that have been dried which will rehydrate nicely in the soup. " />
  <row Id="24231" PostHistoryTypeId="2" PostId="11782" RevisionGUID="a78254f6-f7c7-466f-929f-53897d965085" CreationDate="2011-02-03T02:43:02.520" UserId="4670" Text="I really enjoy the texture of the tofu in the pad thai with tofu dish at Noodles and Company. In particular, it comes out much firmer than it does when I make tofu at home by cubing it and cooking it in a pan with vegetable oil. How do I prepare the tofu so it comes out in a similar way? " />
  <row Id="24232" PostHistoryTypeId="1" PostId="11782" RevisionGUID="a78254f6-f7c7-466f-929f-53897d965085" CreationDate="2011-02-03T02:43:02.520" UserId="4670" Text="How do I prepare tofu so comes out like at Noodles &amp; co" />
  <row Id="24233" PostHistoryTypeId="3" PostId="11782" RevisionGUID="a78254f6-f7c7-466f-929f-53897d965085" CreationDate="2011-02-03T02:43:02.520" UserId="4670" Text="&lt;tofu&gt;" />
  <row Id="24234" PostHistoryTypeId="6" PostId="11782" RevisionGUID="807ffee5-9346-4c8f-8056-0aaeccb13358" CreationDate="2011-02-03T02:57:32.400" UserId="41" Comment="edited tags" Text="&lt;restaurant-mimicry&gt;&lt;tofu&gt;" />
  <row Id="24235" PostHistoryTypeId="2" PostId="11783" RevisionGUID="c8868ad6-116c-46b3-a237-7e9c9d684149" CreationDate="2011-02-03T03:00:34.657" UserId="4039" Text="One of the single biggest influences on the flavor of coffee is the flavor of the water used. Since there isn't any reason to have electrolytes, salts and other minerals compete with the flavor of coffee and its aromatic oils, I highly suggest using only distilled water. Independent of the hand drip brew, automatic drip machines should not have water that might be hard or have other minerals to deposit running through its innards. " />
  <row Id="24236" PostHistoryTypeId="2" PostId="11784" RevisionGUID="8850ef58-cb49-4c0e-8ee5-31adb098be45" CreationDate="2011-02-03T03:21:37.713" UserId="3348" Text="Definitely don't rinse the salt off. One of the nice things the salt does is pull juices to the surface of the meat--not enough to dry things out, but enough so that when the steak hits the hot pan you have a nice protein-laden coating (it's called a pellicle when talking about smoked fish--not sure about steaks) on the outside to caramelize. If you rinse it, you're rinsing that right off.&#xD;&#xA;&#xD;&#xA;If your steak was too salty, then just salt more lightly. You don't need a ton, as what you get on there will melt some and mix with the juices and spread out. I think I probably use 1/4 tsp or less per side, and some of that bounces off/misses. And you won't lose the crust with less salt--you won't even lose it with NO salt. It's just easier to get if you use the salt to pull some juices to the surface.&#xD;&#xA;&#xD;&#xA;If you have trouble getting good salt distribution, use your fingers and sprinkle it from a little farther up--like 8 inches from the steak. That'll make it easier to get an even sprinkle without dousing it. " />
  <row Id="24237" PostHistoryTypeId="2" PostId="11785" RevisionGUID="7992f2c4-ccfb-49a1-a64f-29b362c64d24" CreationDate="2011-02-03T03:26:20.813" UserId="4039" Text="There seems to be some fan fair for par cooked risotto. What happens once cooled, the grain will on the outside heat up much faster than the inside and will absorb the extra liquid far quicker creating on each grain a mushy outer layer and still needs to be cooked inner core.&#xD;&#xA;&#xD;&#xA;The single biggest factor with the final flavor and texture is the initial saute or roast of the grains before the liquid is added. Add the diced onion and olive oil to a pan and heat a little before adding the rice. During the saute each grain will become translucent on the outside and at the ends while the middle will still be white. The rice will also start give off a strong aromatic aroma. This aroma will carry to the final product. If the rice is cooked too hot or too long at this stage it will lose the aroma and will not absorb the liquid in the correct way creating a soggy outside and hard inside.&#xD;&#xA;&#xD;&#xA;I would gladly face any master chef in the world in the Iron Kitchen for Battle Risotto if they had the handicap of having to cool their product and reheat it while I can without stopping go from start to finish on the stove top. I would surely win no matter what other ingredients they put in it." />
  <row Id="24238" PostHistoryTypeId="2" PostId="11786" RevisionGUID="4a693b42-2c52-48d4-92ce-f916e6bda5a1" CreationDate="2011-02-03T03:32:06.277" UserId="1319" Text="I am a coffee geek, and I drink great coffee EVERY day. The most important part of the equation is to use freshly roasted coffee. I roast my own coffee beans once per week.&#xD;&#xA;&#xD;&#xA;If you can't roast your own beans, buy them from a roaster that roasts and ships on the same same day. It is important that they put the roast date on the bag. I have had about ten different varieties from [Counter Culture Coffee][1], and they have all been great. I store the coffee beans in the freezer, in sealed mason jars.&#xD;&#xA;&#xD;&#xA;My wife is not so much a geek. Here are the very detailed instructions I wrote up for her to follow (when her coffee valet is not available) to make a single cup of coffee:&#xD;&#xA;&#xD;&#xA; 1. Take down coffee cup and Hario one-cup drip device&#xD;&#xA; 2. Put 2.5 cups of water in electric kettle. Plug it in and turn it on&#xD;&#xA; 3. Place a Hario filter in the drip device. Leave this on the countertop by the sink&#xD;&#xA; 4. Open top of gram scale, turn it on, wait for it to reset zero grams&#xD;&#xA; 5. Place small pyrex bowl on top of scale. Press the &quot;Tare&quot; button, wait for it to reset&#xD;&#xA; 6. Pour coffee beans into pyrex bowl to a weight of 13 grams&#xD;&#xA; 7. Remove the glass bowl with coffee beans. Turn off gram scale and close the top&#xD;&#xA; 8. Pour coffee beans into coffee grinder. Press Start button once to wake it up.&#xD;&#xA; 9. Press Start button again to grind the beans.&#xD;&#xA; 10. When you hear it go into &quot;high speed&quot;, there are no more beans to grind.&#xD;&#xA; 11. When water has come to a boil, pour it into the silver Hario tea kettle&#xD;&#xA; 12. Remove the hopper with ground coffee, empty it into Hario filter in the one-cup device&#xD;&#xA; 13. Place the one-cup device on top of the coffee cup&#xD;&#xA; 14. Pour a small amount of water into the coffee grounds. Set a timer for 30 seconds&#xD;&#xA; 15. When the timer goes off, you can start pouring water very slowly into the grounds. &#xD;&#xA; 16. Don't fill the entire cone - halfway is high enough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://CounterCultureCoffee.com/coffee" />
  <row Id="24239" PostHistoryTypeId="5" PostId="11785" RevisionGUID="5f88e674-686e-4752-a8e9-2632dbbb3472" CreationDate="2011-02-03T03:32:41.977" UserId="4039" Comment="added 303 characters in body" Text="There seems to be some fan fair for par cooked risotto. What happens once cooled, the grain will on the outside heat up much faster than the inside and will absorb the extra liquid far quicker creating on each grain a mushy outer layer and still needs to be cooked inner core.&#xD;&#xA;&#xD;&#xA;The single biggest factor with the final flavor and texture is the initial saute or roast of the grains before the liquid is added. Add the diced onion and olive oil to a pan and heat a little before adding the rice. During the saute each grain will become translucent on the outside and at the ends while the middle will still be white. The rice will also start give off a strong aromatic aroma. This aroma will carry to the final product. If the rice is cooked too hot or too long at this stage it will lose the aroma and will not absorb the liquid in the correct way creating a soggy outside and hard inside.&#xD;&#xA;&#xD;&#xA;I would gladly face any master chef in the world in the Iron Kitchen for Battle Risotto if they had the handicap of having to cool their product and reheat it while I can without stopping go from start to finish on the stove top. I would surely win no matter what other ingredients they put in it. &#xD;&#xA;&#xD;&#xA;EDIT: I would in Iron Kitchen make a type of Paella which I believe made with a short grain rice is the single most technical dish in all of European cooking for added points in technique. [How it's done.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blogs.laweekly.com/squidink/2010/08/julian_serrano_paella_recipe_b.php" />
  <row Id="24240" PostHistoryTypeId="2" PostId="11787" RevisionGUID="1e075124-2440-48ff-a33c-f07735961959" CreationDate="2011-02-03T04:04:56.930" UserId="1393" Text="I think you will be close enough if you make a mix that is 70% of your chocolate and 30% sugar by weight. (So if you needed 10 ounces of bittersweet chocolate, use 7 ounces of 100% pure chocolate and 3 ounces of sugar, in addition to whatever sugar the recipe already calls for)." />
  <row Id="24241" PostHistoryTypeId="25" PostId="11780" RevisionGUID="d35ee8c7-fc6b-4bfb-a178-1c3773837688" CreationDate="2011-02-03T05:16:11.640" Comment="http://twitter.com/#!/StackCooking/status/33030970143678464" />
  <row Id="24242" PostHistoryTypeId="5" PostId="11260" RevisionGUID="f64547cf-16a9-49d2-9885-7e6782ba4f08" CreationDate="2011-02-03T05:20:08.927" UserId="372" Comment="citrix is not a flavour :$" Text="I like sprinkling some **cracked pepper**, and **lime juice**, then slicing the lime and laying it on top of the fish. Roasted citris flavours!" />
  <row Id="24243" PostHistoryTypeId="2" PostId="11788" RevisionGUID="133e2519-08fb-4f47-aeaf-72887e96ce2f" CreationDate="2011-02-03T07:29:14.193" UserId="4504" Text="To make your tofu more firm, you can press it.  Before cubing it, place the block of tofu on a plate, put another plate on top of it and weight it down with something (like a can of tomatoes) and leave it for 15 minutes.  This will compress it further and squish out extra water." />
  <row Id="24244" PostHistoryTypeId="25" PostId="11772" RevisionGUID="4b99ca4e-ae9c-45d8-a55b-307d523a3a66" CreationDate="2011-02-03T08:16:11.967" Comment="http://twitter.com/#!/StackCooking/status/33076269662863360" />
  <row Id="24245" PostHistoryTypeId="5" PostId="11761" RevisionGUID="bf24b2df-330a-48ff-85db-1a84288c43eb" CreationDate="2011-02-03T10:54:48.190" UserDisplayName="user4658" Comment="added 6 characters in body" Text="Maybe the purpose of soaking the ham in a cup of milk for an hour is to flavor the milk, which is then used as an element of the sauce that's included in the recipe.  &#xD;&#xA;&#xD;&#xA;Soaking chicken livers in milk is for drawing out the bad smell." />
  <row Id="24246" PostHistoryTypeId="25" PostId="11739" RevisionGUID="f62c6311-c5f9-4b40-a946-7ca104e09a55" CreationDate="2011-02-03T11:16:12.140" Comment="http://twitter.com/#!/StackCooking/status/33121569039458304" />
  <row Id="24247" PostHistoryTypeId="2" PostId="11789" RevisionGUID="98481adb-3350-47e2-af18-db9361136403" CreationDate="2011-02-03T11:26:56.840" UserId="4580" Text="I wouldn't add anything, just use it how it is. They both are fine for cooking.&#xD;&#xA;I don't know how your chocolate taste, but if it's really bitter, you always can add more sugar in the dough of the cookies. I really wouldn't touch the chocolate." />
  <row Id="24248" PostHistoryTypeId="2" PostId="11790" RevisionGUID="8588a1ec-18fb-4759-a1e1-4fff884024be" CreationDate="2011-02-03T13:47:51.840" UserId="123" Text="I'm going to present a slightly opposing viewpoint. My guess is that you (or some other people reading this) might be following or at least somewhat influenced by an article that was fairly popular in some circles a while back - [How to turn cheap choice steaks in to Gucci prime steaks][1].&#xD;&#xA;&#xD;&#xA;In this particular method you drastically over salt the steak, practically coating the thing in salt an hour or more before cooking. The salt starts to dissolve and through osmosis starts to get pulled in to the steak while less salty water gets pulled to the surface. The incoming salt helps relax the protein in the meat leading down the line to a more tender steak. **You have to rinse all this salt and excess water off.** One it's way too much salt, and two all that water will serve to steam the meat. It's not pulling juices out - it's pulling water out. This also helps give the steak a slightly &quot;beefier&quot; taste - similar to dry aging but not quite as pronounced because the ratio of water to beef is now lower. I'm not aware of the salt actually pulling protein out of the steak in the water. It's my understanding that it's mostly just water, so rinsing it off should be no big deal.&#xD;&#xA;&#xD;&#xA;I've used this technique before to great results although I didn't do an experiment with it (ie, no control to see what it would have tasted like without the technique). &#xD;&#xA;&#xD;&#xA;This is a very different technique than simply salting and throwing on the grill. In that case salt will not penetrate the meat but simply cover the surface and you obviously don't want to rinse it off as then you may as well not have salted it at all.&#xD;&#xA;  [1]: http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html" />
  <row Id="24249" PostHistoryTypeId="5" PostId="11767" RevisionGUID="611ffd17-6099-4d60-8d2b-61403fd6de6b" CreationDate="2011-02-03T13:48:47.097" UserId="15" Comment="added links, infusion time for 20 oz of coffee, and a note on pre-heating filtercone" Text="For a manual drip, you are pouring through a conical filter into a vessel. The key thing to remember with a manual drip is that you are basically replicating an automatic drip (... which is replicating ideal conditions in a manual drip). [Here is a link to a tip sheet from sweetmarias.com][1] (my constant source for coffee information).&#xD;&#xA;&#xD;&#xA;The quantity and coarseness of the coffee, and the temperature of the water are the most important variables you can easily isolate, but they won't help *you* to brew better, more consistent coffee. Why? [They are easily isolated variables you can control simply with tools.]&#xD;&#xA;&#xD;&#xA; - The temperature of the water is vital, as if it is too low or high it will not extract oils correctly (not enough oils will be steeped by the water in the first case, not enough in the latter because the water will go through to quickly and the beans will yield thin coffee). [Remedy:Have a thermometer or the ability to recognize coming-to-boil water]&#xD;&#xA; - The grind (obviously, a fresh grind especially) of the coffee is important as it is with any distillation method. Remember you are matching the temperature and pressure of extraction. For a high pressure extraction (espresso), uniformly fine grind is preferred to ensure the water does not shoot past the puck too quickly. For lower pressure methods (manual drip), you want a medium grind to ensure that the water passes easily but not too quickly. [Remedy:Have a good coffee grinder]&#xD;&#xA; - Personal preference will dictate your preferred ratio of grinds to water, experiment and figure out what you like, but ensure this is the final variable you are isolating. [Remedy:Have a measuring spoon, start at 8 grams (1 rounded tablespoon-ish) per 5 oz water, start playing around from there]&#xD;&#xA;&#xD;&#xA;**In terms of your technique, and improving on the consistency of your brewing process, there are other considerations that likely alter your brew that you can focus on.**&#xD;&#xA;&#xD;&#xA;They are:&#xD;&#xA;&#xD;&#xA; - **steady heat management during pour**: this refers basically to the material your pour cone is made of. Pre-heating your filtercone is one way to compensate for this, though microwaving (especially with a plactic filtercone or the grinds in place) is a toxic idea. Ceramic insulates better than plastic (i.e. the little melitta traveler).  This will ensure throughput of the heat, but ceramic is probably not that necessary since the water shouldn't be in the cone for too long unless you're brewing a full pot (most pour overs should really only be for about 20 ounces of coffee). Speaking of which...&#xD;&#xA; - **pour time**: some automatic coffee makers shove the coffee through because you're in a rush. fantastic. others have a sprinkle head and pour out over a *deliberately extended* period of time. This is because you are trying to extract flavor as thoroughly as possible. Quick is not thorough. **Maintain a slow, steady pour; trickling is less effective since it will cause an uneven leeching from the grinds so be wary of this, submerging is less effective since you will lose heat from your water as it sits there.** This is probably the most important part of a good brewing technique. &#xD;&#xA; -  - You need to learn how to manage the following: it should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA; -  - That said, more practically speaking, you will want to refer to [this link for a chart on specific infusion times][2]: **for a #4 filter, and 20 ounces of coffee, you will want to spend two minutes and thirty seconds on the infusion** (they recommend 32g/4ish rounded Tbsp of coffee)&#xD;&#xA; - others: Wetting the filter, applies when your filter falls down (as wetting it keeps it up), not a big problem with conical filters. EDIT: Rinsing off your filter is preferred by some as filters can give an off-flavor, I have never encountered this with unbleached filters. Wetting the grounds, don't do it, it locks up the oils or stales the coffee when done too far in advance (edit: see *caveat below); same for time between wetting filter/grounds (minimize wetness of coffee). Height of pour, matters because you don't want to splash water or grinds everywhere or lose temp of water pouring too far. Rotation of pour, pick one, do it evenly across all grinds. (*caveat: In the case of a straight pour over filter, non-vacuum, sweetmarias.com recommends &quot;blooming the coffee 15-30 seconds&quot; by sprinkling with a pre-pour. Although I'm not sure if that's what 'wetting the grounds meant. In my experience, premature moisture works less bad for beans with more sugar, i.e. lighter roasts.)&#xD;&#xA; - An interesting kicker on quantity of [coffee from sweetmarias][3]: &quot;Simply using more coffee grinds cannot fix other brew problems: If you use 20 grams coffee and 350 ML of water and 4 minutes steep time to achieve 20% extraction (it should), using 40 grams coffee with a contact time of 1 minute to compensate will not result in a better cup.&quot;&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [2]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [3]: http://www.sweetmarias.com/grind.brew.php" />
  <row Id="24250" PostHistoryTypeId="25" PostId="11782" RevisionGUID="8de61d46-ca85-4348-9770-f750ceb9b184" CreationDate="2011-02-03T14:16:14.530" Comment="http://twitter.com/#!/StackCooking/status/33166877228269568" />
  <row Id="24251" PostHistoryTypeId="2" PostId="11791" RevisionGUID="c8e180e3-700d-4d01-88f7-c13e8086e94d" CreationDate="2011-02-03T15:23:40.140" UserDisplayName="user4676" Text="This recipe is not only easy, but cheap.  I cooked it all the time when I was in college.  First, mix one cup of dry rice with 2.5 cups of water.  Bring to a boil and then let simmer till all the water is absorbed.  In the meanwhile, fry 1 lb of ground beef.  As the beef is cooking, crumble it up with the spatula and add enough dry onion flakes to absorb all the grease.  Finally, add the ground beef and one can of diced tomatoes to the rice and season to taste with chili powder.&#xD;&#xA;&#xD;&#xA;After dinner, put the excess in resealable sandwich bags and freeze.  To reheat, put a frozen bag in the microwave at 50% for 5 min.  Then remove from bag into a ceramic bowl, break it up with a fork and heat again at 100% for 5 min. more.&#xD;&#xA;&#xD;&#xA;If you want, you can spread refried beans on a flat (crispy) tostada, then spoon on the beef/rice mixture and top with shredded cheese.  Cook it in the microwave until the cheese is melted.  I add sliced jalapos since I have a cast iron stomach. " />
  <row Id="24252" PostHistoryTypeId="5" PostId="11785" RevisionGUID="ec9fce7d-77f8-4a9b-a058-9db9823a42e2" CreationDate="2011-02-03T15:37:45.993" UserId="1148" Comment="spelling- fan fair --&gt; fanfare.  Fixed up awkward phrasing." Text="There seems to be some fanfare for par cooked risotto. What happens once cooled, the grain will heat up much faster on the outside than the inside and will absorb the extra liquid far quicker creating a mushy outer layer on each grain which will still needs to be cooked at the inner core.&#xD;&#xA;&#xD;&#xA;The single biggest factor with the final flavor and texture is the initial saute or roast of the grains before the liquid is added. Add  diced onion and olive oil to a pan and heat a little before adding the rice. During the saute each grain will become translucent on the outside and at the ends while the middle will still be white. The rice will also start give off a strong aroma. This aroma will carry to the final product. If the rice is cooked too hot or too long at this stage it will lose the aroma and will not absorb  liquid correctly, creating a soggy outside and hard inside.&#xD;&#xA;&#xD;&#xA;I would gladly face any master chef in the world in the Iron Kitchen for Battle Risotto if they had the handicap of having to cool their product and reheat it while I can, without stopping, go from start to finish on the stove top. I would surely win no matter what other ingredients they put in it. &#xD;&#xA;&#xD;&#xA;EDIT: I would in Iron Kitchen make a type of Paella which I believe made with a short grain rice is the single most technical dish in all of European cooking for added points in technique. [How it's done.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blogs.laweekly.com/squidink/2010/08/julian_serrano_paella_recipe_b.php" />
  <row Id="24253" PostHistoryTypeId="24" PostId="11785" RevisionGUID="255a771d-2ad2-4244-a54d-b6ad510340d5" CreationDate="2011-02-03T15:37:45.993" Comment="Proposed by 1148 approved by 41 edit id of 6" />
  <row Id="24254" PostHistoryTypeId="2" PostId="11792" RevisionGUID="4afb79fb-d3b9-4349-8095-e565a6b1f9e2" CreationDate="2011-02-03T15:53:31.420" UserId="1672" Text="I think that [Stuart][1] has *almost* the right idea. Rather than trapping air close to the ham, and letting aromas diffuse through that, though, I think that it's simply a matter of surface area.&#xD;&#xA;&#xD;&#xA;When you smell something, air flows over the surface area, and picks up the volatile compounds that form the aroma - those are what you smell, and clearly they don't have to have been trapped next to it to get a strong scent. When you eat something, you've got the smelling part going on, plus the food on your tongue - and surface area could easily help there too, letting more of the food come into contact with your taste buds as it's moved around in your mouth.&#xD;&#xA;&#xD;&#xA;The best analogy, I think, is citrus zest. Clearly you can smell a whole lot more from finely shaved zest than you can from a hunk of peel, and this is true even without any air being trapped next to it. If you need convincing, just give some zest repeated sniffs, or carefully blow on it to remove trapped air, then smell it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11762/why-does-prepackaged-deli-meat-taste-better-when-you-take-each-slice-and-fluff/11765#11765" />
  <row Id="24255" PostHistoryTypeId="2" PostId="11793" RevisionGUID="e4a01635-942f-44d7-9954-d6f0afc5f29c" CreationDate="2011-02-03T16:35:32.073" UserId="41" Text="A few days ago I made a batch of profiteroles and éclairs, with a minor twist:  For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or bittersweet chocolate to 1 part each butter and whipping cream, then whipped it to a medium-brown consistency for piping into the cream puffs.  Needless to say, these ones turned out to be everybody's favourite and disappeared within seconds.&#xD;&#xA;&#xD;&#xA;Then I got asked if I could make a non-dairy version, for various dietary reasons which I won't get into here.  At first I laughed, but after some further thought, it seems like it might be possible.  The choux paste uses only shortening for fat, so it would just be a matter of imitating the chocolate ganache.&#xD;&#xA;&#xD;&#xA;I've seen various &quot;substitutions&quot; using soy or rice milk.  In my humble opinion, they taste wretchedly awful.  I also found a tip saying to [use coconut cream][1], which sounds much more promising, but I haven't worked with coconut cream very much and have some concerns:&#xD;&#xA;&#xD;&#xA;  * Does coconut cream actually whip, or would I have better luck [whipping coconut milk][2]?&#xD;&#xA;&#xD;&#xA;  * Given that cartons of whipping cream are already loaded up with carrageenan, and the recipe linked above suggests the incorporation of starch - will I need to add emulsifiers/stabilizers?  Any ideas as to which ones would work best for this and in what quantity?&lt;sup&gt;*&lt;/sup&gt; I don't need it to be stable for days, but it should keep for at least a few hours at room or refrigerator temperature.&#xD;&#xA;&#xD;&#xA;  * Is coconut cream or milk going to be sweet enough to substitute for dairy cream, or will I need to incorporate sugar?&#xD;&#xA;&#xD;&#xA;  * If I do need to incorporate sugar, would it make any sense to use icing sugar to act as a (partial) stabilizer, or should I stick to superfine and handle the stabilization aspect with dedicated additives?&#xD;&#xA;&#xD;&#xA;  * Can I rely on the coconut cream (or milk) whipping *with* the chocolate, or would I get better (airier/stabler) results whipping it separately (perhaps using an iSi?) and then folding it into melted chocolate (presumably adulterated with some water or butter substitute to prevent seizing)?  Or could I get even better results by doing both - whipping it separately, then blending and whipping the entire mixture again to full volume?&#xD;&#xA;&#xD;&#xA;  * Finally, I am *pretty* sure that I can substitute cocoa butter for the regular (dairy) butter, but is there any reason why this part of the substitution would cause problems?&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;* My instinct says lecithin and xanthan gum, but that's only because I know it works for a dairy chocolate/cream whip, I have no idea about coconut.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/readers-tips/non-dairy-ganache.aspx&#xD;&#xA;  [2]: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.php" />
  <row Id="24256" PostHistoryTypeId="1" PostId="11793" RevisionGUID="e4a01635-942f-44d7-9954-d6f0afc5f29c" CreationDate="2011-02-03T16:35:32.073" UserId="41" Text="Could coconut cream be used to create a non-dairy ganache for whipping?" />
  <row Id="24257" PostHistoryTypeId="3" PostId="11793" RevisionGUID="e4a01635-942f-44d7-9954-d6f0afc5f29c" CreationDate="2011-02-03T16:35:32.073" UserId="41" Text="&lt;substitutions&gt;&lt;chocolate&gt;&lt;pastry&gt;&lt;dairy-free&gt;&lt;ganache&gt;" />
  <row Id="24258" PostHistoryTypeId="5" PostId="2747" RevisionGUID="e3538891-b46e-4e25-90cb-e62f41905e91" CreationDate="2011-02-03T16:38:54.547" UserId="2832" Comment="Corrected spelling to &quot;fillet.&quot;" Text="As a student myself I can relate.&#xD;&#xA;Here is my favorite:&#xD;&#xA;&#xD;&#xA;1. Heat the oven to 200 degrees C.&#xD;&#xA;2. Put potato halves in the oven with some olive oil.&#xD;&#xA;3. Sit in front of the computer for 15 min.&#xD;&#xA;4. Microwave a chicken fillet and then fry it so that it looks nice.&#xD;&#xA;5. Put the chicken fillet in the oven too and add some garlic clefts (don't peel it). Add more olive oil and some coarse-grained salt and thyme.&#xD;&#xA;6. Wait 20 min.&#xD;&#xA;7. Add some pre-packaged pepper sauce and some rocket salad with pepper (with olive oil).&#xD;&#xA;&#xD;&#xA;It takes ~10 min to do and only have 5 ingredients not including the basic stuff." />
  <row Id="24259" PostHistoryTypeId="24" PostId="2747" RevisionGUID="0731f44f-75e9-4139-a070-7446a02a2e07" CreationDate="2011-02-03T16:38:54.547" Comment="Proposed by 2832 approved by 41 edit id of 7" />
  <row Id="24260" PostHistoryTypeId="2" PostId="11794" RevisionGUID="afc83a72-18aa-4aa3-9acb-15cebdad5cf5" CreationDate="2011-02-03T17:05:50.977" UserId="235" Text="The increased surface area and air also allow the fat to warm up a little and give more flavor, so you're not eating stacked meat with still 'jellied' fat in the middle." />
  <row Id="24261" PostHistoryTypeId="25" PostId="11793" RevisionGUID="fefe88f7-968c-4d10-831f-0cff8084adc2" CreationDate="2011-02-03T17:16:15.190" Comment="http://twitter.com/#!/StackCooking/status/33212177837981696" />
  <row Id="24262" PostHistoryTypeId="2" PostId="11795" RevisionGUID="834e3d13-3350-4e8e-a6d3-8fc879f62999" CreationDate="2011-02-03T17:39:09.490" UserId="4644" Text="My girlfriend and I cook a lot of tofu - we have also found that &quot;firm&quot; and &quot;extra-firm&quot; tofu is highly variable and that the quality makes a big difference in the actual firmness, density and cooking results.&#xD;&#xA;&#xD;&#xA;Here in SF though we did have good luck with the random brand of Tofu available at our local produce market (in the Outer Sunset) we have now switched to almost exclusively cooking with Tofu from http://www.tofuyu.com/ who are a local tofu maker and whose plain tofu cooks up amazingly well - gets great color, stays firm and in short is far better than anything else we've tried. &#xD;&#xA;&#xD;&#xA;While not every part of the country is as luck as the Bay Area to have multiple artisanal tofu makers competing to make fantastic tofu you should experiment with the various brands of tofu you can find - look for the one that gets the best results for your in your preparations.  " />
  <row Id="24263" PostHistoryTypeId="2" PostId="11796" RevisionGUID="a36e554a-2e27-407a-8b96-5a82f2154040" CreationDate="2011-02-03T18:17:40.067" UserId="4504" Text="According to this [bittersweet chocolate definition][1], what's sold as &quot;bittersweet&quot; can range from 35-70%.  Accordingly, you will need to add some sugar to have the recipe turn out as planned.  My guess is that bittersweet &quot;chips&quot; are on the sweeter end of this rather large scale of what qualifies as &quot;bittersweet&quot; chocolate, but you can probably go to anything in that range that is to your taste.  &#xD;&#xA;&#xD;&#xA;I would probably add the sugar to the recipe itself, rather than trying to modify the chocolate since melting the chocolate will affect how it behaves once it's re-hardened (see discussions of [tempering][2] for details).&#xD;&#xA;&#xD;&#xA;Normally, bittersweet chocolate would be composed of the unsweetened chocolate liquor, cocoa butter, and sugar.  I'm not certain of the role of the cocoa butter in incorporating the sugar and whether or not it would be necessary to add or substitute for that. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-bittersweet-chocolate.htm&#xD;&#xA;  [2]: http://cooking.stackexchange.com/search?q=tempering" />
  <row Id="24264" PostHistoryTypeId="5" PostId="11796" RevisionGUID="aceddb7e-24c9-4499-b309-47d92d80d66e" CreationDate="2011-02-03T18:23:51.497" UserId="4504" Comment="added 147 characters in body" Text="According to this [bittersweet chocolate definition][1], what's sold as &quot;bittersweet&quot; can range from 35-70%.  Accordingly, you will need to add some sugar to have the recipe turn out as planned.  My guess is that bittersweet &quot;chips&quot; are on the sweeter end of this rather large scale of what qualifies as &quot;bittersweet&quot; chocolate, but you can probably go to anything in that range that is to your taste.  I would probably try something like 50% (it's in the middle and it's an easy ratio to measure) and see if you like the flavour of the final recipe.&#xD;&#xA;&#xD;&#xA;I would probably add the sugar to the recipe itself, rather than trying to modify the chocolate since melting the chocolate will affect how it behaves once it's re-hardened (see discussions of [tempering][2] for details).&#xD;&#xA;&#xD;&#xA;Normally, bittersweet chocolate would be composed of the unsweetened chocolate liquor, cocoa butter, and sugar.  I'm not certain of the role of the cocoa butter in incorporating the sugar and whether or not it would be necessary to add or substitute for that. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-bittersweet-chocolate.htm&#xD;&#xA;  [2]: http://cooking.stackexchange.com/search?q=tempering" />
  <row Id="24265" PostHistoryTypeId="5" PostId="11793" RevisionGUID="957c806c-4667-4913-b1ee-56cce311d81b" CreationDate="2011-02-03T19:24:11.970" UserId="41" Comment="added 143 characters in body" Text="A few days ago I made a batch of profiteroles and éclairs, with a minor twist:  For half the profiteroles, instead of chantilly cream I used a whipped ganache made from about 2 parts dark or bittersweet chocolate to 1 part each butter and whipping cream, then whipped it to a medium-brown consistency for piping into the cream puffs.  Needless to say, these ones turned out to be everybody's favourite and disappeared within seconds.&#xD;&#xA;&#xD;&#xA;Then I got asked if I could make a non-dairy version, for various dietary reasons which I won't get into here.  At first I laughed, but after some further thought, it seems like it might be possible.  The choux paste uses only shortening for fat, so it would just be a matter of imitating the chocolate ganache.&#xD;&#xA;&#xD;&#xA;I've seen various &quot;substitutions&quot; using soy or rice milk.  In my humble opinion, they taste wretchedly awful.  I also found a tip saying to [use coconut cream][1], which sounds much more promising, but I haven't worked with coconut cream very much and have some concerns:&#xD;&#xA;&#xD;&#xA;  * Does coconut cream actually whip, or would I have better luck [whipping coconut milk][2]?&#xD;&#xA;&#xD;&#xA;  * Given that cartons of whipping cream are already loaded up with carrageenan, and the recipe linked above suggests the incorporation of starch - will I need to add emulsifiers/stabilizers?  Any ideas as to which ones would work best for this and in what quantity?&lt;sup&gt;*&lt;/sup&gt; I don't need it to be stable for days, but it should keep for at least a few hours at room or refrigerator temperature.&#xD;&#xA;&#xD;&#xA;  * Are there relative perceived differences in sweetness between coconut cream and whipping cream?  Will I need to incorporate sugar to make up for the mild natural sweetness of whipping cream, or, alternatively, is the coconut milk/cream going to be *too* sweet?&#xD;&#xA;&#xD;&#xA;  * If I do need to incorporate sugar, would it make any sense to use icing sugar to act as a (partial) stabilizer, or should I stick to superfine and handle the stabilization aspect with dedicated additives?&#xD;&#xA;&#xD;&#xA;  * Can I rely on the coconut cream (or milk) whipping *with* the chocolate, or would I get better (airier/stabler) results whipping it separately (perhaps using an iSi?) and then folding it into melted chocolate (presumably adulterated with some water or butter substitute to prevent seizing)?  Or could I get even better results by doing both - whipping it separately, then blending and whipping the entire mixture again to full volume?&#xD;&#xA;&#xD;&#xA;  * Finally, I am *pretty* sure that I can substitute cocoa butter for the regular (dairy) butter, but is there any reason why this part of the substitution would cause problems?&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;* My instinct says lecithin and xanthan gum, but that's only because I know it works for a dairy chocolate/cream whip, I have no idea about coconut.&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.finecooking.com/readers-tips/non-dairy-ganache.aspx&#xD;&#xA;  [2]: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.php" />
  <row Id="24266" PostHistoryTypeId="2" PostId="11797" RevisionGUID="17371116-a7b0-4f4e-80c3-e5b6355c6253" CreationDate="2011-02-03T19:43:17.593" UserId="4504" Text="I've seen lots of recipes that call for a pinch of nutmeg in mashed potatoes and in white sauce.  It's not very much and just provides a slight elusive flavour.  I do enjoy it, but often don't bother with it and I'm just wondering what the purpose of it is?  &#xD;&#xA;&#xD;&#xA;Is it just a tradition, or does it actually serve some specific purpose?&#xD;&#xA;&#xD;&#xA;Is it a little like the ubiquitous teaspoon of vanilla in baking, which is ostensibly to promote other flavours and you usually don't really taste it in the final item? " />
  <row Id="24267" PostHistoryTypeId="1" PostId="11797" RevisionGUID="17371116-a7b0-4f4e-80c3-e5b6355c6253" CreationDate="2011-02-03T19:43:17.593" UserId="4504" Text="What's the purpose of nutmeg in mashed potatoes and white sauce?" />
  <row Id="24268" PostHistoryTypeId="3" PostId="11797" RevisionGUID="17371116-a7b0-4f4e-80c3-e5b6355c6253" CreationDate="2011-02-03T19:43:17.593" UserId="4504" Text="&lt;potatoes&gt;&lt;bechamel&gt;" />
  <row Id="24269" PostHistoryTypeId="2" PostId="11798" RevisionGUID="a725011e-b204-49db-bc5a-678323253274" CreationDate="2011-02-03T20:14:53.243" UserId="3348" Text="I think you've answered your own question. It adds an elusive flavor that most people feel enhances the creamy flavors." />
  <row Id="24270" PostHistoryTypeId="25" PostId="11797" RevisionGUID="4e09b436-7461-4dd5-a71e-9f7507ca6148" CreationDate="2011-02-03T20:16:15.083" Comment="http://twitter.com/#!/StackCooking/status/33257476887420928" />
  <row Id="24271" PostHistoryTypeId="2" PostId="11799" RevisionGUID="c0f1e452-b82c-49c1-8ed0-a3662d734839" CreationDate="2011-02-03T20:16:58.890" UserId="3852" Text="I always thought of it this way... &#xD;&#xA;&#xD;&#xA;most recipies that you see come from chefs. Chef's want their food to be thougth of as great.  By putting a spice/flavor that is a little elusive makes you want to take another bite to try to figure it out.  Sooner than you realize your plate has been all eaten, and you feel that because your plate is finished you must have really enjoyed your meal.  &#xD;&#xA;&#xD;&#xA;Same reason that many restruants have smaller portions." />
  <row Id="24272" PostHistoryTypeId="2" PostId="11800" RevisionGUID="d77027dd-3e38-45eb-a2ee-753d97b4ca6a" CreationDate="2011-02-03T20:46:16.260" UserId="15" Text="The brand and type of tofu are essential and easy to get right. We have one called Cleveland Tofu in Ohio that has an extra-firm that works well, but even the one I see most frequently, Nasoya, works great if you follow up with these steps.&#xD;&#xA;&#xD;&#xA;You can cube first but it creates more work. I get good results by:&#xD;&#xA;&#xD;&#xA; - slicing into 1/8-1/4&quot; strips the short-length of the block&#xD;&#xA; - pressing/patting dry with a paper towel and laying out to air for 15ish minutes&#xD;&#xA; - putting on a baking sheet on 325-350F for about 15-30 minutes (depends on your taste in firmness, I like it to have some give, my wife prefers it to be firm to the point of crunchy), flipping once for even cooking&#xD;&#xA;&#xD;&#xA;This gives a nice crispness by ensuring you have dried out the tofu sufficiently. If you choose to only bake just extend baking time. If you want to follow up with a deep-fry or saute they are a nice texture and won't crumble." />
  <row Id="24273" PostHistoryTypeId="2" PostId="11801" RevisionGUID="42633938-b98e-46d4-9d80-c34df9fa0e77" CreationDate="2011-02-03T21:06:30.977" UserId="4428" Text="Here's one of my favorites. I make it in a cast iron pan about 12&quot; diameter and 5&quot; deep. &#xD;&#xA;&#xD;&#xA;www.home-ec101.com/one-pot-meal-ground-beef-and-cabbage-skillet/&#xD;&#xA;&#xD;&#xA;It's important to keep the ratio of liquid to rice, but everything else is flexible. My modifications: more meat, don't drain the fat, throw in whatever vegetables are handy. It tastes even better the next day." />
  <row Id="24274" PostHistoryTypeId="5" PostId="11801" RevisionGUID="03d7055b-75c5-4425-82d5-f458d5062a50" CreationDate="2011-02-03T21:13:03.840" UserId="4428" Comment="added 400 characters in body; added 64 characters in body" Text="Here's one of my favorites. I make it in a cast iron pan about 12&quot; diameter and 5&quot; deep. &#xD;&#xA;&#xD;&#xA;    2lb ground beef&#xD;&#xA;    1 onion diced&#xD;&#xA;    1 head of cabbage chopped &#xD;&#xA;    any other handy vegetables, chopped&#xD;&#xA;    1 cup rice&#xD;&#xA;    1 15oz can of tomato sauce&#xD;&#xA;    1 6oz can of tomato paste&#xD;&#xA;    2c water or stock&#xD;&#xA;    salt/pepper etc&#xD;&#xA;&#xD;&#xA;    Brown the meat, drain if needed (I like to brown in smaller batches so it actually &#xD;&#xA;    gets browned rather than boiled).&#xD;&#xA;    Cook the onion in the grease for a couple minutes. &#xD;&#xA;    Add everything together, bring to a boil then cover and simmer for 20 min stirring &#xD;&#xA;    occasionally. Water should be absorbed into the rice.&#xD;&#xA;    You could put on some cheese and cook at 450 in the oven for a few minutes to melt.&#xD;&#xA;&#xD;&#xA;Modified from www.home-ec101.com/one-pot-meal-ground-beef-and-cabbage-skillet/&#xD;&#xA;" />
  <row Id="24275" PostHistoryTypeId="2" PostId="11802" RevisionGUID="2f39193b-a59f-4fb2-9277-8e22cb957b4b" CreationDate="2011-02-03T21:34:32.317" UserId="1549" Text="I was inspired to follow an Herve This recipe for [Chocolate Chantilly][1] using coconut milk.&#xD;&#xA;&#xD;&#xA;Here is a piccy of the end result. It looks and tastes how I imagine a whipped ganache would.&#xD;&#xA;&#xD;&#xA;![Chocolate Coconut Chantilly][2]&#xD;&#xA;&#xD;&#xA;I had to make some modifications to the original recipe. Here are the details:&#xD;&#xA;&#xD;&#xA; - 60g semi-sweet (70%) chocolate&#xD;&#xA; - 100 ml coconut milk&#xD;&#xA; - 2 tbsp coconut butter&#xD;&#xA; - One bowl of iced water (large enough to dip the sauce pan in)&#xD;&#xA;&#xD;&#xA;Break up the chocolate and melt in a small sauce pan over a medium heat whilst whipping. As soon as the chocolate is melted, put the sauce pan in the iced water and whip until the mixture starts to thicken. Add the coconut butter and whip some more.&#xD;&#xA;&#xD;&#xA;I'm a little unsure on terminology. I assume the thick white part at the top of a tin of coconut milk is the butter (the stuff in the next picture).&#xD;&#xA;&#xD;&#xA;![Coconut butter I presume][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes&#xD;&#xA;  [2]: http://i.stack.imgur.com/XWiOt.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/NOQHK.jpg" />
  <row Id="24276" PostHistoryTypeId="2" PostId="11803" RevisionGUID="91e72ff9-bf35-4b7f-943b-9f940ad52140" CreationDate="2011-02-03T21:37:04.623" UserId="152" Text="Try baking your tofu before adding it to the dish. It'll lose a lot of moisture and turn out a lot more firm." />
  <row Id="24277" PostHistoryTypeId="2" PostId="11804" RevisionGUID="b54b7110-ffea-41ed-912b-b0e7f86a71c7" CreationDate="2011-02-03T21:49:44.680" UserId="4638" Text="Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. &#xD;&#xA;&#xD;&#xA;Introduction. Someone wrote a question on Seasoned advice about coconut based ganache and we got curious. &#xD;&#xA;&#xD;&#xA;Background. We love ganache even more than pure chocolate, and make it often ourselves, so we think we have all the prerequisites needed to create and judge a coconut based ganache recipe. Our favorite ganache recipe `1` (which we used as a starting point) is: 100 g chocolate, 72% cocoa (only made from cocoa, sugar, and cocoa butter, no vegetable fat or emulsifiers); 100 g cream, at least 30% (non-UHT), 25 g butter.  &#xD;&#xA;&#xD;&#xA;Method. We prepared the base mix as follows: 25 g coconut milk were heated until boiling. They were removed from the heat. 25 g chocolate (72%) and 6g cocoa butter were added. Everything was left to dissolve. After 5 minutes, the mixture was whipped with a handheld mixer at the second-to-highest setting. This was Version 0. It was divided in two batches. Different versions were made from each batch by gradually adding guar (a knife-point-ful), egg yolk (1, in lieu of lecithine) and sugar (8g per batch). Each version was whipped for at least 3 minutes. The final versions (1c and 2b) where put for 30 min in the refrigerator, then taken out and whipped again. As there were no observable changes after the cold whipping, we do not treat them as a different version. We also made a small portion of dairy ganache for comparison purposes. &#xD;&#xA;&#xD;&#xA;Results. These are listed in Table 1. The numbers in the ingredients columns of the table represent the order of adding the ingredients to the mixtures. &#xD;&#xA;Table 1. Experiment results. &#xD;&#xA; ![results table][1]&#xD;&#xA;&#xD;&#xA;Discussion. It is possible to make a profiterole filling with coconut milk based ganache, but it isn't quite like the real deal. Also, it resembles non-whipped ganache more closely than whipped ganache. &#xD;&#xA;&#xD;&#xA;The basic ganache recipe can be done with coconut milk instead of cream and cocoa butter instead of butter. However, it tastes fattier than real ganache, and it is runnier. Unlike dairy ganache, whipping does not result in aeration. &#xD;&#xA;&#xD;&#xA;We think that eliminating the cocoa butter altogether will somewhat alleviate the fatiness problem, but we did not test this proposal yet. &#xD;&#xA;&#xD;&#xA;A thickening and or emulsifying agent can improve the ganache texture. Even though egg yolk improves aeration, is not a good choice, as it results in a slimy feel. Guar is a better solution. &#xD;&#xA;&#xD;&#xA;The addition of sugar ruins the chocolateness of the taste. If bitterness is not desired, a sweeter chocolate (50%) should be used. Only dedicated sugar lovers or Americans should resort to adding sugar. In that case, it should be added before the guar (we would suggest dissolving it in the coconut milk before boiling it) as not to interfere with the texture of the final product. &#xD;&#xA;&#xD;&#xA;Threats to validity. First, there was a single tester (the quasi-royal we). Second, this tester is already biased in favor of dairy products in general and specifically for dairy based ganache. Third, many interesting combinations (including xanthan gum and corn starch) could not be tested due to lack of resources. &#xD;&#xA;&#xD;&#xA;Conclusion and outlook. We found the experiment very inspirating. It was also yummy. But we'd like to issue an warning: This experiment is dangerous. In the preparation phase, we discovered a penchant for guared coconut water deep fried in coconut fat we'd rather not have known about. Nevertheless, we are looking forward to offering the results for peer preview to a chocolate-loving lactose intolerant co worker. &#xD;&#xA;&#xD;&#xA;References: `1` My own recipe book&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/9ZgzL.png" />
  <row Id="24278" PostHistoryTypeId="5" PostId="11795" RevisionGUID="b1629cbd-8f88-4ac2-9d02-50b6a31282e4" CreationDate="2011-02-03T22:07:32.390" UserId="4644" Comment="fixed some typos and capitalization " Text="My girlfriend and I cook a lot of tofu - we have also found that &quot;firm&quot; and &quot;extra-firm&quot; tofu is highly variable and that the quality makes a big difference in the actual firmness, density and cooking results.&#xD;&#xA;&#xD;&#xA;Here in SF though we did have good luck with the random brand of tofu available at our local produce market (in the Outer Sunset) we have now switched to almost exclusively cooking with tofu from http://www.tofuyu.com/ who are a local tofu maker and whose plain tofu cooks up amazingly well - gets great color, stays firm and in short is far better than anything else we've tried. &#xD;&#xA;&#xD;&#xA;While not every part of the country is as lucky as the Bay Area to have multiple artisanal tofu makers competing to make fantastic tofu you should experiment with the various brands of tofu you can find - look for the one that gets the best results for your in your preparations.  " />
  <row Id="24279" PostHistoryTypeId="2" PostId="11805" RevisionGUID="e5a94408-6a18-4277-82d6-478e0529dd7e" CreationDate="2011-02-03T22:18:20.187" UserId="1549" Text="I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-temperature pasteurized.&#xD;&#xA;&#xD;&#xA;All I can find here in Stockholm is UHT cream. Does anyone know why UHT cream doesn't work for clotted cream? Does anyone have a trick up their sleeve to get it to work?" />
  <row Id="24280" PostHistoryTypeId="1" PostId="11805" RevisionGUID="e5a94408-6a18-4277-82d6-478e0529dd7e" CreationDate="2011-02-03T22:18:20.187" UserId="1549" Text="Can clotted cream be made with UHT cream?" />
  <row Id="24281" PostHistoryTypeId="3" PostId="11805" RevisionGUID="e5a94408-6a18-4277-82d6-478e0529dd7e" CreationDate="2011-02-03T22:18:20.187" UserId="1549" Text="&lt;recipe-problems&gt;&lt;clotted-cream&gt;" />
  <row Id="24282" PostHistoryTypeId="5" PostId="11801" RevisionGUID="547cf6f2-69f4-48cf-abb6-e35a68c327c4" CreationDate="2011-02-03T22:32:26.800" UserId="4428" Comment="added 106 characters in body" Text="Here's one of my favorites. I make it in a cast iron pan about 12&quot; diameter and 5&quot; deep. As long as you keep the ratio of rice to liquid around 1 cup / 4 cups, everything else is pretty flexible.&#xD;&#xA;&#xD;&#xA;    2lb ground beef&#xD;&#xA;    1 onion diced&#xD;&#xA;    1 head of cabbage chopped &#xD;&#xA;    any other handy vegetables, chopped&#xD;&#xA;    1 cup rice&#xD;&#xA;    1 15oz can of tomato sauce&#xD;&#xA;    1 6oz can of tomato paste&#xD;&#xA;    2c water or stock&#xD;&#xA;    salt/pepper etc&#xD;&#xA;&#xD;&#xA;    Brown the meat, drain if needed (I like to brown in smaller batches so it actually &#xD;&#xA;    gets browned rather than boiled).&#xD;&#xA;    Cook the onion in the grease for a couple minutes. &#xD;&#xA;    Add everything together, bring to a boil then cover and simmer for 20 min stirring &#xD;&#xA;    occasionally. Water should be absorbed into the rice.&#xD;&#xA;    You could put on some cheese and cook at 450 in the oven for a few minutes to melt.&#xD;&#xA;&#xD;&#xA;Modified from www.home-ec101.com/one-pot-meal-ground-beef-and-cabbage-skillet/&#xD;&#xA;" />
  <row Id="24283" PostHistoryTypeId="5" PostId="11804" RevisionGUID="6982366c-801b-4cbd-84fa-3971fa3d731c" CreationDate="2011-02-03T22:34:56.230" UserId="4638" Comment="added images of ganache" Text="Abstract: Ganache is delicious, but not everyone eats dairy. We examined whether coconut milk can be used for the creation of a non-dairy ganache. We ran a series of experiments. The answer is that, with some creative techniques, you can use it, but it does not come anywhere near to the real thing. &#xD;&#xA;&#xD;&#xA;Introduction. Someone wrote a question on Seasoned advice about coconut based ganache and we got curious. &#xD;&#xA;&#xD;&#xA;Background. We love ganache even more than pure chocolate, and make it often ourselves, so we think we have all the prerequisites needed to create and judge a coconut based ganache recipe. Our favorite ganache recipe `1` (which we used as a starting point) is: 100 g chocolate, 72% cocoa (only made from cocoa, sugar, and cocoa butter, no vegetable fat or emulsifiers); 100 g cream, at least 30% (non-UHT), 25 g butter.  &#xD;&#xA;&#xD;&#xA;Method. We prepared the base mix as follows: 25 g coconut milk were heated until boiling. They were removed from the heat. 25 g chocolate (72%) and 6g cocoa butter were added. Everything was left to dissolve. After 5 minutes, the mixture was whipped with a handheld mixer at the second-to-highest setting. This was Version 0. It was divided in two batches. Different versions were made from each batch by gradually adding guar (a knife-point-ful), egg yolk (1, in lieu of lecithine) and sugar (8g per batch). Each version was whipped for at least 3 minutes. The final versions (1c and 2b) where put for 30 min in the refrigerator, then taken out and whipped again. As there were no observable changes after the cold whipping, we do not treat them as a different version. We also made a small portion of dairy ganache for comparison purposes. &#xD;&#xA;&#xD;&#xA;Results. These are listed in Table 1. The numbers in the ingredients columns of the table represent the order of adding the ingredients to the mixtures. &#xD;&#xA;Table 1. Experiment results. &#xD;&#xA; ![results table][1]&#xD;&#xA;&#xD;&#xA;The final consistency of version 1c is documented in Figure 1. Note that the peaks do not drip and you can rotate the bowl at 180° without anything falling out. The piece of chocolate was added for color comparison. &#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Figure 2 shows a zoom of the blue bordered area in Figure 1.&#xD;&#xA;![enter image description here][3] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Discussion. It is possible to make a profiterole filling with coconut milk based ganache, but it isn't quite like the real deal. Also, it resembles non-whipped ganache more closely than whipped ganache. &#xD;&#xA;&#xD;&#xA;The basic ganache recipe can be done with coconut milk instead of cream and cocoa butter instead of butter. However, it tastes fattier than real ganache, and it is runnier. Unlike dairy ganache, whipping does not result in aeration. &#xD;&#xA;&#xD;&#xA;We think that eliminating the cocoa butter altogether will somewhat alleviate the fatiness problem, but we did not test this proposal yet. &#xD;&#xA;&#xD;&#xA;A thickening and or emulsifying agent can improve the ganache texture. Even though egg yolk improves aeration, is not a good choice, as it results in a slimy feel. Guar is a better solution. &#xD;&#xA;&#xD;&#xA;The addition of sugar ruins the chocolateness of the taste. If bitterness is not desired, a sweeter chocolate (50%) should be used. Only dedicated sugar lovers or Americans should resort to adding sugar. In that case, it should be added before the guar (we would suggest dissolving it in the coconut milk before boiling it) as not to interfere with the texture of the final product. &#xD;&#xA;&#xD;&#xA;Threats to validity. First, there was a single tester (the quasi-royal we). Second, this tester is already biased in favor of dairy products in general and specifically for dairy based ganache. Third, many interesting combinations (including xanthan gum and corn starch) could not be tested due to lack of resources. &#xD;&#xA;&#xD;&#xA;Conclusion and outlook. We found the experiment very inspirating. It was also yummy. But we'd like to issue an warning: This experiment is dangerous. In the preparation phase, we discovered a penchant for guared coconut water deep fried in coconut fat we'd rather not have known about. Nevertheless, we are looking forward to offering the results for peer preview to a chocolate-loving lactose intolerant co worker. &#xD;&#xA;&#xD;&#xA;References: `1` My own recipe book&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/9ZgzL.png&#xD;&#xA;  [2]: http://i.stack.imgur.com/IDJxO.png&#xD;&#xA;  [3]: http://i.stack.imgur.com/oIPGK.png" />
  <row Id="24284" PostHistoryTypeId="2" PostId="11806" RevisionGUID="cd5cd705-3302-4047-a006-fca3303c3dd3" CreationDate="2011-02-03T23:02:12.537" UserId="4504" Text="This [recipe][1] seems to suggest that using UHT cream will work, but that it will be a bit softer than if non-UHT cream is used.  Perhaps you can compare your technique to the one suggested in this recipe to see where it diverges. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.examiner.com/food-in-new-york/how-to-make-devonshire-cream" />
  <row Id="24285" PostHistoryTypeId="25" PostId="11805" RevisionGUID="dbb640bf-208d-48c0-8fd0-8454ef9d23fd" CreationDate="2011-02-03T23:16:20.450" Comment="http://twitter.com/#!/StackCooking/status/33302798095355904" />
  <row Id="24286" PostHistoryTypeId="6" PostId="11805" RevisionGUID="32d9b7fa-9915-47a5-ac2f-7cc237f5d662" CreationDate="2011-02-03T23:22:35.700" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;dairy&gt;&lt;clotted-cream&gt;" />
  <row Id="24287" PostHistoryTypeId="2" PostId="11807" RevisionGUID="9a40613a-2c9a-4ef5-a506-16ababed096b" CreationDate="2011-02-03T23:25:50.937" UserId="3612" Text="I'm hoping this will solve a biiig long-running debate I have with my friends.  Heinz Tomato Ketchup (The UK version contains sugar from beets, rather than HFCS like the US version)&#xD;&#xA;&#xD;&#xA;I tend to think that ketchup should live in the fridge, once opened, because I'm a real stickler for the use-by instructions.&#xD;&#xA;&#xD;&#xA;However, my friends, and their friends think I'm nuts, and are convinced that ketchup should live in the cupboard.  Having eaten ketchup stored in both fridge, and cupboard, the only difference being that refrigerated ketchup also cools the food it's just been applied to.&#xD;&#xA;&#xD;&#xA;Consensus of the cooking gurus then?" />
  <row Id="24288" PostHistoryTypeId="1" PostId="11807" RevisionGUID="9a40613a-2c9a-4ef5-a506-16ababed096b" CreationDate="2011-02-03T23:25:50.937" UserId="3612" Text="Does ketchup belong in the fridge, or the cupboard?" />
  <row Id="24289" PostHistoryTypeId="3" PostId="11807" RevisionGUID="9a40613a-2c9a-4ef5-a506-16ababed096b" CreationDate="2011-02-03T23:25:50.937" UserId="3612" Text="&lt;food-safety&gt;&lt;tomatoes&gt;&lt;refrigerator&gt;&lt;ketchup&gt;" />
  <row Id="24290" PostHistoryTypeId="5" PostId="11772" RevisionGUID="6fc0098b-1ceb-4c8b-80f7-499623beea4d" CreationDate="2011-02-03T23:39:52.547" UserId="358" Comment="added 190 characters in body; deleted 59 characters in body" Text="I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar.  I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron.  I've read tomatoes and iron is not recommended, but what about wine or vinegar? &#xD;&#xA;&#xD;&#xA;Edit: **No!**  While the meal was delicious, the dutch oven is in sad shape today.  I'm going to have to strip and re-season it." />
  <row Id="24291" PostHistoryTypeId="6" PostId="11807" RevisionGUID="09e43e1a-b900-4987-af65-ece745bab96f" CreationDate="2011-02-04T00:21:56.603" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;tomatoes&gt;&lt;refrigerator&gt;&lt;ketchup&gt;" />
  <row Id="24292" PostHistoryTypeId="2" PostId="11808" RevisionGUID="9c2963b7-485d-492c-a215-05abc7e67b34" CreationDate="2011-02-04T01:07:17.673" UserDisplayName="user4681" Text="I grow Ghost Chilis (naga jlokia, but jolokia) and have tried freezing them,&#xD;&#xA;although the heat and flavour seem relatively unchanged the texture is always&#xD;&#xA;going to be mushy. &#xD;&#xA;I found drying them is a much better way to preserve them&#xD;&#xA;if you need to add them directly to your food, but if I am making a curry sauce&#xD;&#xA;or soup I use the frozen as they get chopped up and heated anyway so you don't really get the mushiness. Drying them is as simple as stringing them up in the kitchen or lay them out on a wire rack or similar, so long as air can circulate all around." />
  <row Id="24293" PostHistoryTypeId="25" PostId="11807" RevisionGUID="2103171a-5377-4e9c-a498-55f1b0d76cb4" CreationDate="2011-02-04T02:16:21.513" Comment="http://twitter.com/#!/StackCooking/status/33348099019644928" />
  <row Id="24294" PostHistoryTypeId="2" PostId="11809" RevisionGUID="bd2edb57-2864-4464-af25-a3f0c64324b5" CreationDate="2011-02-04T02:49:53.660" UserId="3779" Text="Can you melt unsweetened chocolate, add sugar, and have bittersweet chocolate? No. The resulting chocolate might taste fine, but it would be gritty from the sugar. To get an idea of what is involved in sweetening chocolate, check out this page about making chocolate from cocoa beans: http://www.chocolatealchemy.com/conchingrefining.php&#xD;&#xA;&#xD;&#xA;Of course, since you're using it in backing, the simple solution is just to increase the sugar in the recipe. Instead of adding the sugar to the chocolate, just add it to the cookies." />
  <row Id="24295" PostHistoryTypeId="5" PostId="11786" RevisionGUID="9c0d561b-6370-4402-96b8-3588c271f13f" CreationDate="2011-02-04T04:08:29.373" UserId="1319" Comment="added 587 characters in body" Text="I am a coffee geek, and I drink great coffee EVERY day. The most important part of the equation is to use freshly roasted coffee. I roast my own coffee beans once per week.&#xD;&#xA;&#xD;&#xA;If you can't roast your own beans, buy them from a roaster that roasts and ships on the same same day. It is important that they put the roast date on the bag. I have had about ten different varieties from [Counter Culture Coffee][1], and they have all been great. I store the coffee beans in the freezer, in sealed mason jars.&#xD;&#xA;&#xD;&#xA;My wife is not so much a geek. Here are the very detailed instructions I wrote up for her to follow (when her coffee valet is not available) to make a single cup of coffee:&#xD;&#xA;&#xD;&#xA; 1. Take down a standard 8 ounce coffee cup and the Hario one-cup drip device&#xD;&#xA; 2. Put 2.5 cups of water in electric kettle. Plug it in and turn it on&#xD;&#xA; 3. Place a Hario filter in the drip device. Leave this on the countertop by the sink&#xD;&#xA; 4. Open top of gram scale, turn it on, wait for it to reset zero grams&#xD;&#xA; 5. Place small pyrex bowl on top of scale. Press the &quot;Tare&quot; button, wait for it to reset&#xD;&#xA; 6. Pour coffee beans into pyrex bowl to a weight of 13 grams&#xD;&#xA; 7. Remove the glass bowl with coffee beans. Turn off gram scale and close the top&#xD;&#xA; 8. Pour coffee beans into coffee grinder. Press Start button once to wake it up.&#xD;&#xA; 9. Press Start button again to grind the beans.&#xD;&#xA; 10. When you hear it go into &quot;high speed&quot;, there are no more beans to grind.&#xD;&#xA; 11. When water has come to a boil, pour it into the silver Hario tea kettle&#xD;&#xA; 12. Remove the hopper with ground coffee, empty it into Hario filter in the one-cup device&#xD;&#xA; 13. Place the one-cup device on top of the coffee cup&#xD;&#xA; 14. Pour a small amount of water into the coffee grounds. Set a timer for 30 seconds&#xD;&#xA; 15. When the timer goes off, you can start pouring water very slowly into the grounds. &#xD;&#xA; 16. Don't fill the entire cone - halfway is high enough.&#xD;&#xA; 17. As you start pouring the water, you can hear it &quot;tinkling&quot; into the bottom of the coffee cup&#xD;&#xA; 18. When the cup becomes about 2/3 full, the sound will stop. This is due to the shorter distance that the water falls before it meets what is already in the cup.&#xD;&#xA; 19. Now you should check the height of the coffee in the cup to see when to stop. The Hario drip device has a handle, so you can easily lift it to peek at the coffee.&#xD;&#xA; 20. I fill the coffee cup almost to the top. I remove the Hario drip device when I have about 1/4 inch left at the top of the cup.&#xD;&#xA;&#xD;&#xA;  [1]: http://CounterCultureCoffee.com/coffee" />
  <row Id="24296" PostHistoryTypeId="5" PostId="11786" RevisionGUID="e59a7a39-36a4-45c5-99c5-b4fcd3dfb5d2" CreationDate="2011-02-04T04:14:58.567" UserId="1319" Comment="Added steps 17-21" Text="I am a coffee geek, and I drink great coffee EVERY day. The most important part of the equation is to use freshly roasted coffee. I roast my own coffee beans once per week.&#xD;&#xA;&#xD;&#xA;If you can't roast your own beans, buy them from a roaster that roasts and ships on the same same day. It is important that they put the roast date on the bag. I have had about ten different varieties from [Counter Culture Coffee][1], and they have all been great. I store the coffee beans in the freezer, in sealed mason jars.&#xD;&#xA;&#xD;&#xA;My wife is not so much a geek. Here are the very detailed instructions I wrote up for her to follow (when her coffee valet is not available) to make a single cup of coffee:&#xD;&#xA;&#xD;&#xA; 1. Take down a standard 8 ounce coffee cup and the Hario one-cup drip device&#xD;&#xA; 2. Put 2.5 cups of water in electric kettle. Plug it in and turn it on&#xD;&#xA; 3. Place a Hario filter in the drip device. Leave this on the countertop by the sink&#xD;&#xA; 4. Open top of gram scale, turn it on, wait for it to reset zero grams&#xD;&#xA; 5. Place small pyrex bowl on top of scale. Press the &quot;Tare&quot; button, wait for it to reset&#xD;&#xA; 6. Pour coffee beans into pyrex bowl to a weight of 13 grams&#xD;&#xA; 7. Remove the glass bowl with coffee beans. Turn off gram scale and close the top&#xD;&#xA; 8. Pour coffee beans into coffee grinder. Press Start button once to wake it up.&#xD;&#xA; 9. Press Start button again to grind the beans.&#xD;&#xA; 10. When you hear it go into &quot;high speed&quot;, there are no more beans to grind.&#xD;&#xA; 11. When water has come to a boil, pour it into the silver Hario tea kettle&#xD;&#xA; 12. Remove the hopper with ground coffee, empty it into Hario filter in the one-cup device&#xD;&#xA; 13. Place the one-cup device on top of the coffee cup&#xD;&#xA; 14. Pour a small amount of water into the coffee grounds. Set a timer for 30 seconds&#xD;&#xA; 15. When the timer goes off, you can start pouring water very slowly into the grounds. &#xD;&#xA; 16. Don't fill the entire cone - halfway is high enough.&#xD;&#xA; 17. As you start pouring the water, you can hear it &quot;tinkling&quot; into the bottom of the coffee cup&#xD;&#xA; 18. When the cup becomes about 2/3 full, the sound will stop. This is due to the shorter distance that the water falls before it meets what is already in the cup.&#xD;&#xA; 19. Now you should check the height of the coffee in the cup to see when to stop. The Hario drip device has a handle, so you can easily lift it to peek at the coffee.&#xD;&#xA; 20. I fill the coffee cup almost to the top. I remove the Hario drip device when I have about 1/4 inch left at the top of the cup.&#xD;&#xA; 21. Most people drink their coffee too hot. The flavor develops and becomes more complex when it sits for at least one minute, and it cools a few degrees.&#xD;&#xA;&#xD;&#xA;  [1]: http://CounterCultureCoffee.com/coffee" />
  <row Id="24297" PostHistoryTypeId="2" PostId="11810" RevisionGUID="035581e7-acef-461b-9a8c-6cf3d39da48d" CreationDate="2011-02-04T04:49:57.253" UserId="4428" Text="Anything can spoil eventually, refrigerated or not. Keeping something under a lid and refrigerated restricts the number of airborne colonizers that might get access to it, and the cold temperature means that even if they get there, they will grow much slower than at room temperature.&#xD;&#xA;&#xD;&#xA;For something to spoil, it needs to be colonized by bacteria or fungus spores, and it needs to contain some nourishment to support their growth, not too much chemicals that prevent their growth, and not too much competing life forms already present. So, things with a high concentration of salt or sugar tend to be unhospitable to bacteria and fungi growth, because they are hygroscopic (they draw the water out of cells). Extreme high or low pH (eg acidic) also retards growth. Think of things like ketchup, mustard, jelly with labels that say &quot;refrigerate after opening&quot; but most people ignore them. Alcohol is unfriendly if the concentration is too high, and of course natural fermented foods are already occupied by human-friendly bacteria.&#xD;&#xA;&#xD;&#xA;Ketchup is sealed in a bottle, usually with no fingers or utensils inserted into it, so it stays pretty sterile. It is also protected by being hygroscopic (due to high concentration of sugar and salt) and its acidity. Ketchup as a word and concept is descended from an Indonesian fish sauce, and has been around much longer than refrigeration. I think you can leave it out with no worries unless you see obvious mold growth." />
  <row Id="24298" PostHistoryTypeId="25" PostId="11766" RevisionGUID="85924bc6-6a55-402d-b31d-c38006f19813" CreationDate="2011-02-04T05:16:22.323" Comment="http://twitter.com/#!/StackCooking/status/33393401764253696" />
  <row Id="24299" PostHistoryTypeId="2" PostId="11811" RevisionGUID="76fa69ba-6382-48ac-88fa-6f358350ba2e" CreationDate="2011-02-04T06:56:28.093" UserId="3750" Text="Sounds gross to me.&#xD;&#xA;&#xD;&#xA;Here's the best way to cook a steak that I've found:&#xD;&#xA;&#xD;&#xA;Heat your oven as high as it will go.  Stick your cast iron skillet in there for a good half hour under that heat.  Turn your burner on high and pull out the cast iron.  Toss on your steak and sear it on each side for 1 minute.  Salt, pepper, garlic...that's all a steak needs.  Put it on an this time.  When your second minute is up put the whole thing back into the oven and cook at that hotternhell setting for 4-9 minutes depending on thickness and desired doneness level.&#xD;&#xA;&#xD;&#xA;I was skeptical about it first I heard, but by Zeus it's the best way to do it.  Make sure you have a plate with some good, high edges because it's damn juicy.  I put oil on the outside of my steak first just to keep it from sticking to the pan but it's not strictly necessary of course.&#xD;&#xA;&#xD;&#xA;Of course, you want to start with a nice, choice piece of meat like prime rib or something.  You'll also want to open all the doors and windows because it's damn smokey.&#xD;&#xA;&#xD;&#xA;As a second benefit, it does wonders for your pan's seasoning." />
  <row Id="24300" PostHistoryTypeId="25" PostId="11738" RevisionGUID="da4328b3-edbb-461a-836e-d64cbc6ff63d" CreationDate="2011-02-04T08:16:22.013" Comment="http://twitter.com/#!/StackCooking/status/33438699932884992" />
  <row Id="24301" PostHistoryTypeId="5" PostId="11750" RevisionGUID="e78cc2d2-841f-4442-a4f8-447f25414f0a" CreationDate="2011-02-04T08:36:49.530" UserId="2005" Comment="added 84 characters in body" Text="The following link leads to a podcast where food scientist Dr. Benjamin Chapman discusses &#xD;&#xA;e-coli, listeria, norovirus, and other lovely pathogens.&#xD;&#xA;Some insight into cooking meat and food safety.&#xD;&#xA;&#xD;&#xA;http://5by5.tv/dailyedition/7&#xD;&#xA;&#xD;&#xA;also:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;http://amazingribs.com/tips_and_technique/meat_temperature_guide.html" />
  <row Id="24302" PostHistoryTypeId="2" PostId="11812" RevisionGUID="0770e35d-ac50-47f4-8591-cd2e700061c4" CreationDate="2011-02-04T08:49:25.880" UserId="3489" Text="For the record, when taste is a big concern, some juices definitely suffer a big hit from freezing. Citrus fruit juices are probably among those that suffer most. So, if your multivitamin nectar is like some I've [seen][1], then it contains partly orange juice and pineapple juice that would put it in this category.&#xD;&#xA;&#xD;&#xA;Orange juice is concentrated before freezing. That's to preserve taste, although there's the auxiliary benefit that it's more compact. The history of developing this process goes back nearly 100 years and wasn't perfected until [1948][2]. Before that, OJ was canned and probably tasted not great at all. (Though canning actually preserves [vitamin C][3] better.)&#xD;&#xA;&#xD;&#xA;Additionally, for most foods, a slower freezing process is [worse][4] than a quick one. I doubt this effects nutritional value, but it could to some degree? The slower the freeze, the bigger the ice crystals get and the more they interfere with cellular structure. So, if you have to choose how to freeze something, choose the coldest place. Where I live, that's definitely in the freezer. I do this for steaks I'm storing for a month or so and want preserved as well as possible. But, hey, maybe in an Alaskan or Siberian winter, it's colder outside the front door :)&#xD;&#xA;&#xD;&#xA;I once read advice to let frozen juice thaw completely and shake it some before drinking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.podravka.com/brands/products/beverages/juices-and-nectars/multivitamin-nectar&#xD;&#xA;  [2]: http://www.freepatentsonline.com/2453109.html&#xD;&#xA;  [3]: http://books.google.com/books?id=YTkyq5vwSBEC&amp;lpg=PP1&amp;pg=PA327#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [4]: http://indianapublicmedia.org/amomentofscience/freeze-fast-slow/" />
  <row Id="24303" PostHistoryTypeId="2" PostId="11813" RevisionGUID="fff73ef1-2194-4e37-b9fb-bdb88a63cdc6" CreationDate="2011-02-04T12:45:09.303" UserId="2693" Text="I have some raw beetroot I bought about a week ago, having stored them at room temperature since. It's the first time I bought it raw, and I'm unsure whether it's still edible. &#xD;&#xA;&#xD;&#xA;It is already soft, and when I cut it, it smells... Well, different than I expected. It's not a *rotten* smell as such, but it's nothing like the sweet beet-rooty smell I know from the pre-packaged, pre-boiled supermarket variety.&#xD;&#xA;&#xD;&#xA;How can I tell whether it's still safe to eat?" />
  <row Id="24304" PostHistoryTypeId="1" PostId="11813" RevisionGUID="fff73ef1-2194-4e37-b9fb-bdb88a63cdc6" CreationDate="2011-02-04T12:45:09.303" UserId="2693" Text="How can I tell whether beetroot is still edible?" />
  <row Id="24305" PostHistoryTypeId="3" PostId="11813" RevisionGUID="fff73ef1-2194-4e37-b9fb-bdb88a63cdc6" CreationDate="2011-02-04T12:45:09.303" UserId="2693" Text="&lt;food-safety&gt;&lt;ingredients&gt;&lt;vegetables&gt;" />
  <row Id="24306" PostHistoryTypeId="2" PostId="11814" RevisionGUID="c9656099-8e62-44dc-8ebf-132b434c3a58" CreationDate="2011-02-04T12:54:49.593" UserId="611" Text="Generally, raw beetroot shouldn't become soft. The thing is that there are differing definitions of soft. If it is soft like a tomato is, then it has probably spoiled. If, on the other hand, it is still firm but has little &quot;give&quot; to it, then it's probably alright to eat.&#xD;&#xA;&#xD;&#xA;It is the cooking that softens it up, though it can be eaten raw. I grate some raw beetroot into salads and stuff occasionaly, just for fun.&#xD;&#xA;&#xD;&#xA;I'm not sure what to say about the smell thing. I think that raw beetroot generally smells a little earthy, especially if you haven't peeled it yet. The very distinct beetroot smell is usually released by cooking.&#xD;&#xA;&#xD;&#xA;Obviously this is all a bit vague, as we can't send smells over the net yet.&#xD;&#xA;" />
  <row Id="24307" PostHistoryTypeId="5" PostId="11786" RevisionGUID="528b46d0-84d6-4f71-8f17-8b7e6c823c48" CreationDate="2011-02-04T13:42:04.873" UserId="1319" Comment="Changed coffee cup to 10 oz  in step 1 - added 9 oz measurement to step 20" Text="I am a coffee geek, and I drink great coffee EVERY day. The most important part of the equation is to use freshly roasted coffee. I roast my own coffee beans once per week.&#xD;&#xA;&#xD;&#xA;If you can't roast your own beans, buy them from a roaster that roasts and ships on the same same day. It is important that they put the roast date on the bag. I have had about ten different varieties from [Counter Culture Coffee][1], and they have all been great. I store the coffee beans in the freezer, in sealed mason jars.&#xD;&#xA;&#xD;&#xA;My wife is not so much a geek. Here are the very detailed instructions I wrote up for her to follow (when her coffee valet is not available) to make a single cup of coffee:&#xD;&#xA;&#xD;&#xA; 1. Take down a standard 10 ounce coffee cup and the Hario one-cup drip device&#xD;&#xA; 2. Put 2.5 cups of water in electric kettle. Plug it in and turn it on&#xD;&#xA; 3. Place a Hario filter in the drip device. Leave this on the countertop by the sink&#xD;&#xA; 4. Open top of gram scale, turn it on, wait for it to reset zero grams&#xD;&#xA; 5. Place small pyrex bowl on top of scale. Press the &quot;Tare&quot; button, wait for it to reset&#xD;&#xA; 6. Pour coffee beans into pyrex bowl to a weight of 13 grams&#xD;&#xA; 7. Remove the glass bowl with coffee beans. Turn off gram scale and close the top&#xD;&#xA; 8. Pour coffee beans into coffee grinder. Press Start button once to wake it up.&#xD;&#xA; 9. Press Start button again to grind the beans.&#xD;&#xA; 10. When you hear it go into &quot;high speed&quot;, there are no more beans to grind.&#xD;&#xA; 11. When water has come to a boil, pour it into the silver Hario tea kettle&#xD;&#xA; 12. Remove the hopper with ground coffee, empty it into Hario filter in the one-cup device&#xD;&#xA; 13. Place the one-cup device on top of the coffee cup&#xD;&#xA; 14. Pour a small amount of water into the coffee grounds. Set a timer for 30 seconds&#xD;&#xA; 15. When the timer goes off, you can start pouring water very slowly into the grounds. &#xD;&#xA; 16. Don't fill the entire cone - halfway is high enough.&#xD;&#xA; 17. As you start pouring the water, you can hear it &quot;tinkling&quot; into the bottom of the coffee cup&#xD;&#xA; 18. When the cup becomes about 2/3 full, the sound will stop. This is due to the shorter distance that the water falls before it meets what is already in the cup.&#xD;&#xA; 19. Now you should check the height of the coffee in the cup to see when to stop. The Hario drip device has a handle, so you can easily lift it to peek at the coffee.&#xD;&#xA; 20. I fill the coffee cup almost to the top. I remove the Hario drip device when I have about 1/4 inch left at the top of the cup. This gives me 9 ounces of coffee.&#xD;&#xA; 21. Most people drink their coffee too hot. The flavor develops and becomes more complex when it sits for at least one minute, and it cools a few degrees.&#xD;&#xA;&#xD;&#xA;  [1]: http://CounterCultureCoffee.com/coffee" />
  <row Id="24308" PostHistoryTypeId="25" PostId="11813" RevisionGUID="f95a8046-639b-4c50-aafb-fc75221191d5" CreationDate="2011-02-04T14:16:22.080" Comment="http://twitter.com/#!/StackCooking/status/33529296911863808" />
  <row Id="24309" PostHistoryTypeId="6" PostId="11813" RevisionGUID="b918fdf2-b3a4-41de-9968-c2067c47cbc1" CreationDate="2011-02-04T14:38:09.917" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;vegetables&gt;&lt;beets&gt;" />
  <row Id="24310" PostHistoryTypeId="2" PostId="11815" RevisionGUID="f8f16407-2d90-4539-b95d-e696536eaea5" CreationDate="2011-02-04T14:44:02.403" UserDisplayName="user4686" Text="I just got back from Argentina with three mate gourds and started to prepare them for first use (put the yerba, add cold water and leave for ~1 day, I was told, is the first thing to do).&#xD;&#xA;&#xD;&#xA;To my surprise, the first one started leaking right during that first day, and the other two cracked during the first session - one of them is wooden, the other one made of actual gourd.&#xD;&#xA;&#xD;&#xA;So my question is, is this just bad luck or could it be because of some mistake in the how I prepared it - for instance, using water that's too hot?" />
  <row Id="24311" PostHistoryTypeId="1" PostId="11815" RevisionGUID="f8f16407-2d90-4539-b95d-e696536eaea5" CreationDate="2011-02-04T14:44:02.403" UserDisplayName="user4686" Text="Can too hot water cause the mate gourd to break?" />
  <row Id="24312" PostHistoryTypeId="3" PostId="11815" RevisionGUID="f8f16407-2d90-4539-b95d-e696536eaea5" CreationDate="2011-02-04T14:44:02.403" UserDisplayName="user4686" Text="&lt;mate&gt;" />
  <row Id="24313" PostHistoryTypeId="2" PostId="11816" RevisionGUID="c5ec1346-9c8e-4c09-9f42-6f4ee2d1adf6" CreationDate="2011-02-04T16:54:31.397" UserId="15" Text="To follow up on the [storage of ketchup in particular][1], many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that come to mind are hot sauce, mustard, ketchup. With respect to vinegar as a preservative, is there a rule of thumb in understanding the following:&#xD;&#xA;&#xD;&#xA; - how does vinegar work as a preservative; is it solely by virtue of its acidic content?&#xD;&#xA; - aside from the presence of sugars or artificial preservatives, is there a kind of ratio (or other metric) of vinegar to know whether something needs to be refrigerated to keep from spoiling?&#xD;&#xA; - what components can act to counteract vinegar's ability to preserve food?&#xD;&#xA; - upon combination, can vinegar stabilize anything that otherwise would spoil? (If yes, you can answer generally, don't worry about a laundry list)&#xD;&#xA;&#xD;&#xA;Note: This is asking not about specific jarring/pickling or other long term preservation methods, but rather to the on-use storage of food items in the kitchen and their ability to keep outside of refrigeration without spoiling.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/11807/15" />
  <row Id="24314" PostHistoryTypeId="1" PostId="11816" RevisionGUID="c5ec1346-9c8e-4c09-9f42-6f4ee2d1adf6" CreationDate="2011-02-04T16:54:31.397" UserId="15" Text="Is there a rule of thumb on vinegar's abilities as a preservative?" />
  <row Id="24315" PostHistoryTypeId="3" PostId="11816" RevisionGUID="c5ec1346-9c8e-4c09-9f42-6f4ee2d1adf6" CreationDate="2011-02-04T16:54:31.397" UserId="15" Text="&lt;storage-method&gt;&lt;food-preservation&gt;" />
  <row Id="24316" PostHistoryTypeId="2" PostId="11817" RevisionGUID="acb50288-3ac9-444d-af6f-fb99eda2897d" CreationDate="2011-02-04T16:56:52.770" UserId="3348" Text="My wife bought some toasted Israeli couscous at a specialty store recently, and we decided to cook it last night. Unfortunately, it did not seem to cook like we are used to, and some of it was still uncooked after other bits were breaking down from overcooking.&#xD;&#xA;&#xD;&#xA;We used a recipe that we'd previously had success with using regular Israeli couscous: cook a little shallot in butter, toss couscous in the butter when the shallot is soft, add some chicken broth, bring to a boil, cover and simmer over low heat for a few minutes, finish with toasted pine nuts and golden raisins.&#xD;&#xA;&#xD;&#xA;The couscous itself was a little odd--some pieces were very dark, and they all seemed very rough on the outside, not smooth like I'm used to.&#xD;&#xA;&#xD;&#xA;So the questions are:&#xD;&#xA;&#xD;&#xA;Is uneven cooking likely to happen with toasted couscous? Does toasted couscous need different cooking techniques from what we used (recipes I'm seeing don't seem to say so)?&#xD;&#xA;&#xD;&#xA;Is it possible that the uneven toasting/roasting caused the uneven cooking (the darker ones cooked less, for the most part)?&#xD;&#xA;&#xD;&#xA;Was this even actually couscous, or something else that isn't meant to be cooked the same way (wish I had a photo of the raw item)?&#xD;&#xA;" />
  <row Id="24317" PostHistoryTypeId="1" PostId="11817" RevisionGUID="acb50288-3ac9-444d-af6f-fb99eda2897d" CreationDate="2011-02-04T16:56:52.770" UserId="3348" Text="My toasted couscous didn't soften properly. Why?" />
  <row Id="24318" PostHistoryTypeId="3" PostId="11817" RevisionGUID="acb50288-3ac9-444d-af6f-fb99eda2897d" CreationDate="2011-02-04T16:56:52.770" UserId="3348" Text="&lt;preparation&gt;&lt;pasta&gt;&lt;ingredients&gt;" />
  <row Id="24320" PostHistoryTypeId="2" PostId="11819" RevisionGUID="cb680e62-ff16-4e5e-afb8-c92c8366103c" CreationDate="2011-02-04T17:03:58.350" UserId="1393" Text="It sounds like it might have been [fregola][1], a toasted pasta from Sardinia. It is quite similar to Israeli couscous. There is nothing wrong with the cooking technique you are using, I think you just might have found a brand/batch that isn't very well made. If there is a lot of unevenness in the toasting or size of the pieces, then that will likely result in an uneven cooking in the liquid. As you can imagine, the darkly toasted pieces have more of a shell that makes it slower for them to absorb water. Don't give up on fregola though, it can be delicious stuff. You can also buy regular Israeli couscous and dry-toast it in the pan for awhile before adding the other ingredients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fregula" />
  <row Id="24321" PostHistoryTypeId="2" PostId="11820" RevisionGUID="7f2b3d72-0101-4b67-a9c2-8b159d2e6447" CreationDate="2011-02-04T17:04:03.280" UserId="4483" Text="&gt; is it solely by virtue of its acidic&#xD;&#xA;&gt; content?&#xD;&#xA;&#xD;&#xA;Yes, not a lot of biochemistry is happy living at pH 2 - and the stuff that can live there is already happily living in your gut with a ph of 1&#xD;&#xA;&#xD;&#xA;&gt; is there a kind of ratio (or other metric) of vinegar to know whether something needs to be refrigerated to keep from spoiling?     &#xD;&#xA;&#xD;&#xA;You mean foods already packaged in vinegar? It would depend on how well they had been cooked/sterilized before packaging and how strong the vinegar is.&#xD;&#xA;Industrially made pickels will be a lot cleaner than somethign you pickle at home., but store bought pickels are likely to use much cheaper more dilute vinegar than your grandmother did.&#xD;&#xA;&#xD;&#xA;&gt;what components can act to counteract vinegar's ability to preserve food?&#xD;&#xA;&#xD;&#xA;Anything too alkali will neutralise the vinegar acidity&#xD;&#xA;&#xD;&#xA;&gt;can vinegar stabilize anything that otherwise would spoil? &#xD;&#xA;&#xD;&#xA;Not necessarily, it has to be something where the vinegar can penetrate into the food - it's not going to preserve steaks as well as vegatables. And of course the vinegar taste is going to help if you are trying to preserve say strawberries!&#xD;&#xA;Also fungal spores can probably survive dormant in vinegar (if not grow) - fungal spores can survive dormant pretty much anything&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24322" PostHistoryTypeId="5" PostId="11816" RevisionGUID="1d8e5301-91c9-4171-ae18-94e5d9b1ef59" CreationDate="2011-02-04T17:28:59.450" UserId="15" Comment="added 36 characters in body" Text="To follow up on the [storage of ketchup in particular][1], many items in cupboards and refrigerators have vinegar listed as a key ingredient. The first things that come to mind are hot sauce, mustard, ketchup. With respect to vinegar as a preservative, is there a rule of thumb in understanding the following:&#xD;&#xA;&#xD;&#xA; - how does vinegar work as a preservative; is it solely by virtue of its acidic content?&#xD;&#xA; - aside from the presence of sugars or artificial preservatives, is there a kind of ratio (or other metric) of foods containing, or whose base is, vinegar to know whether something needs to be refrigerated to keep from spoiling?&#xD;&#xA; - what components can act to counteract vinegar's ability to preserve food?&#xD;&#xA; - upon combination, can vinegar stabilize anything that otherwise would spoil? (If yes, you can answer generally, don't worry about a laundry list)&#xD;&#xA;&#xD;&#xA;Note: This is asking not about specific jarring/pickling or other long term preservation methods, but rather to the on-use storage of food items in the kitchen and their ability to keep outside of refrigeration without spoiling.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/11807/15" />
  <row Id="24323" PostHistoryTypeId="2" PostId="11821" RevisionGUID="d7ae14b0-1df4-4f94-91b9-9951d7760d16" CreationDate="2011-02-04T18:09:31.283" UserId="4428" Text="Root vegetables are known for staying edible many months when stored in the right conditions: cool and humid. Traditionally this was a root cellar under the house that stayed above freezing in winter, yet cool in summer. Your refrigerator veggie drawer is made to do the same thing. The veggies you see in supermarket have been kept that way for transport and storage (sometimes even covered with waxy coating to preserve moisture). When they're brought out for display in the produce section, they are still kept cool and misted periodically to stay fresh-looking. If you don't keep them in those conditions they will become limp or soft, which can sometimes be reversed by returning to a high humidity environment.&#xD;&#xA;&#xD;&#xA;All that to say, it's normal and probably reversible, but don't worry, people have been eating and storing beets since long before refrigeration." />
  <row Id="24324" PostHistoryTypeId="5" PostId="11820" RevisionGUID="9135f135-c8f2-488d-bd8b-71045f57d542" CreationDate="2011-02-04T18:12:26.657" UserId="1236" Comment="spelling" Text="&gt; is it solely by virtue of its acidic&#xD;&#xA;&gt; content?&#xD;&#xA;&#xD;&#xA;Yes, not a lot of biochemistry is happy living at pH 2 - and the stuff that can live there is already happily living in your gut with a ph of 1&#xD;&#xA;&#xD;&#xA;&gt; is there a kind of ratio (or other metric) of vinegar to know whether something needs to be refrigerated to keep from spoiling?     &#xD;&#xA;&#xD;&#xA;You mean foods already packaged in vinegar? It would depend on how well they had been cooked/sterilized before packaging and how strong the vinegar is.&#xD;&#xA;Industrially made pickles will be a lot cleaner than something you pickle at home, but store bought pickles are likely to use much cheaper, more dilute vinegar than your grandmother did.&#xD;&#xA;&#xD;&#xA;&gt;what components can act to counteract vinegar's ability to preserve food?&#xD;&#xA;&#xD;&#xA;Anything too alkali will neutralise the vinegar's acidity&#xD;&#xA;&#xD;&#xA;&gt;can vinegar stabilize anything that otherwise would spoil? &#xD;&#xA;&#xD;&#xA;Not necessarily, it has to be something where the vinegar can penetrate into the food - it's not going to preserve steaks as well as vegetables. And of course the vinegar taste is going to help if you are trying to preserve say strawberries!&#xD;&#xA;Also fungal spores can probably survive dormant in vinegar (if not grow) - fungal spores can survive dormant pretty much anything.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24325" PostHistoryTypeId="2" PostId="11822" RevisionGUID="ae28c933-2a87-4e87-9004-c9dc6ba9cd2b" CreationDate="2011-02-04T23:07:10.893" UserId="4695" Text="Skim the cream off the top from the fresh raw milk you buy from a local farmer. I know it isn't as convenient as going to the store, but getting to know some real farmers can lead to other sources of good fresh products, like eggs, and grass fed chickens/ beef. If you buy in bulk, it can be cheaper, too.&#xD;&#xA;&#xD;&#xA;You kinda have to network a bit. I am sorry it isn't easier, but the food chain in our 'modern' western world is seriously compromised. " />
  <row Id="24326" PostHistoryTypeId="2" PostId="11823" RevisionGUID="1c435cfa-1b59-4253-a9ac-65a96f88e68d" CreationDate="2011-02-04T23:26:01.483" UserId="4697" Text="How would I make sure that my hamburgers (or any food unsuitable raw) tastes good? With other foods, it is possible to adjust the spice proportions according to taste, but I would not taste the raw meat." />
  <row Id="24327" PostHistoryTypeId="1" PostId="11823" RevisionGUID="1c435cfa-1b59-4253-a9ac-65a96f88e68d" CreationDate="2011-02-04T23:26:01.483" UserId="4697" Text="How to taste hamburgers for seasoning?" />
  <row Id="24328" PostHistoryTypeId="3" PostId="11823" RevisionGUID="1c435cfa-1b59-4253-a9ac-65a96f88e68d" CreationDate="2011-02-04T23:26:01.483" UserId="4697" Text="&lt;seasoning&gt;&lt;hamburgers&gt;&lt;tasting&gt;" />
  <row Id="24329" PostHistoryTypeId="2" PostId="11824" RevisionGUID="33eda060-3e59-4e78-88d9-0da9d94e9cb9" CreationDate="2011-02-04T23:31:35.000" UserId="3479" Text="You take a small amount out, cook it and taste it. It is the classic way, for instance, to know if sausage is going to be good after it is cooked but before you put it into casing.&#xD;&#xA;" />
  <row Id="24331" PostHistoryTypeId="2" PostId="11826" RevisionGUID="d937d8fd-137b-4dde-b066-ff65001e7eac" CreationDate="2011-02-04T23:51:12.567" UserId="3203" Text="Get another thermometer and check that your thermometer is calibrated correctly. Many of the candy thermometers from China are ± 20 C" />
  <row Id="24333" PostHistoryTypeId="6" PostId="11815" RevisionGUID="c9d1a23c-3d4e-4a92-918b-b7ccf7c7a632" CreationDate="2011-02-04T23:58:59.773" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;mate&gt;" />
  <row Id="24334" PostHistoryTypeId="25" PostId="11823" RevisionGUID="73111d54-8421-43c5-97a3-c3a423ba30da" CreationDate="2011-02-05T02:16:21.713" Comment="http://twitter.com/#!/StackCooking/status/33710489737367552" />
  <row Id="24335" PostHistoryTypeId="2" PostId="11827" RevisionGUID="7fc8e330-6075-4f33-96c8-4c54d748bb60" CreationDate="2011-02-05T02:41:30.713" UserId="4428" Text="Hamburgers are beef. Buy meat from a source that you trust, and taste them raw :)" />
  <row Id="24336" PostHistoryTypeId="25" PostId="11817" RevisionGUID="269603e5-9d96-4c35-b7bf-0b7febc3558e" CreationDate="2011-02-05T05:16:21.950" Comment="http://twitter.com/#!/StackCooking/status/33755788908437504" />
  <row Id="24337" PostHistoryTypeId="2" PostId="11828" RevisionGUID="c01f24d9-e1ab-480f-b187-8bdfaf4c6521" CreationDate="2011-02-05T05:20:54.007" UserId="2715" Text="I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping websites and such, the pan labeled &quot;saute pan&quot; has straight vertical sides and a lid. The lid is even more confusing when one thinks about it, since a lid would cause steaming--the exact opposite of the goal of sauteing. So what's up with this confusing naming?" />
  <row Id="24338" PostHistoryTypeId="1" PostId="11828" RevisionGUID="c01f24d9-e1ab-480f-b187-8bdfaf4c6521" CreationDate="2011-02-05T05:20:54.007" UserId="2715" Text="Why do &quot;saute pans&quot; have straight sides?" />
  <row Id="24339" PostHistoryTypeId="3" PostId="11828" RevisionGUID="c01f24d9-e1ab-480f-b187-8bdfaf4c6521" CreationDate="2011-02-05T05:20:54.007" UserId="2715" Text="&lt;pan&gt;&lt;sauteing&gt;" />
  <row Id="24340" PostHistoryTypeId="2" PostId="11829" RevisionGUID="9b35373a-bd74-4ed5-a0d4-48ec9cb0dac9" CreationDate="2011-02-05T06:42:05.933" UserId="4700" Text="I like http://shopglider.com/&#xD;&#xA;&#xD;&#xA;It is web-based, pretty simple: you keep shopping lists and recipes there, can share account between multiple people. Then you decide what to buy next time and plan trip to shops.&#xD;&#xA;&#xD;&#xA;They also have Windows Phone app that synchronizes with the web site - so one account user can add more stuff while another it shopping :), but no iPhone or Android app (at least yet)." />
  <row Id="24341" PostHistoryTypeId="2" PostId="11830" RevisionGUID="a6534271-ffa6-4264-88b4-b648b616f9ea" CreationDate="2011-02-05T06:50:05.427" UserId="4700" Text="I am using Shopglider, http://shopglider.com/&#xD;&#xA;&#xD;&#xA;It is web-based, pretty simple: you keep shopping lists (just list of stuff to buy) and recipes (ingredients) there, can share account between multiple people. Entering ingredients is usually very simple - paste to text field, and site understands that &quot;2 tsp sugar&quot; is 2 table spoons of sugar - creating ingredient list automatically.&#xD;&#xA;&#xD;&#xA;Then you decide what to buy next time by selecting items from lists and recipes, and create trip to shops - you can then print it, email it or sync to Windows Phone (last time I checked they don't have iPhone or Android app).&#xD;&#xA;" />
  <row Id="24342" PostHistoryTypeId="25" PostId="11816" RevisionGUID="da000274-ff61-4519-aebb-6cbdbec36688" CreationDate="2011-02-05T08:16:22.043" Comment="http://twitter.com/#!/StackCooking/status/33801088008196097" />
  <row Id="24343" PostHistoryTypeId="2" PostId="11831" RevisionGUID="2308036d-6faa-4869-b46d-a95fe8566995" CreationDate="2011-02-05T13:58:32.140" UserId="4698" Text="The straight sides are helpful when you are deglazing the pan for a sauce. Otherwise, the sauce might stick to the sloping sides of the pan, vaporize and burn as it reduces. For me, sautéing is basically browning the meat, but catching the juices to make a saucy meal. The lid is used if the pan is too big for the amount of meat you use, if you don't use the lid, the juices will vaporize and there will be no sauce.&#xD;&#xA;&#xD;&#xA;For more information about cookware see: http://www.vegetable-recipes-by-cooking-method.com/cookware-review.html" />
  <row Id="24344" PostHistoryTypeId="25" PostId="11815" RevisionGUID="8604c027-f02c-49a6-95c4-3aa0ee53ffeb" CreationDate="2011-02-05T14:16:21.847" Comment="http://twitter.com/#!/StackCooking/status/33891684035067904" />
  <row Id="24345" PostHistoryTypeId="6" PostId="11828" RevisionGUID="30bef772-1f66-490a-9ec9-5253ec1f6ba2" CreationDate="2011-02-05T16:27:47.913" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;pan&gt;&lt;sauteing&gt;" />
  <row Id="24346" PostHistoryTypeId="5" PostId="11827" RevisionGUID="bd8e9fb1-125c-4467-a4cb-8ddf2c6e06a5" CreationDate="2011-02-05T16:29:24.127" UserId="4428" Comment="added 1952 characters in body" Text="Hamburgers are beef. Buy meat from a source that you trust, and taste them raw :)&#xD;&#xA;&#xD;&#xA;EDIT in response to OP comment:&#xD;&#xA;&#xD;&#xA;Food borne pathogens can be insidious; cooking them to death is one way to handle them; another way is risk management to avoid bringing them into the kitchen at all.&#xD;&#xA;&#xD;&#xA;Pork is traditionally required to be cooked because of Trichinella parasites, although, at least in the US, these are no longer found in commercial pork, and the CDC believes all cases of human trichinosis are due to undercooked wild game.&#xD;&#xA;&#xD;&#xA;A more likely danger is food poisoning via human fecal bacteria like salmonella or E. coli O157:H7. There are a few ways to avoid these besides luck. Factory farming practices that involve thousands of caged animals living together and processed at huge slaughterhouses are more likely to lead to contaminated meat than a small farm producing grass-fed or pastured meat. Since these bacteria grow on the surface of meat, they are killed when the surface is cooked and the inside is rare. Unfortunately, the earlier the meat is ground up, the more time any bacteria in minced/ground meat has to reproduce (and in food poisoning, number of bacteria is an important factor). For these reasons, I recommend buying meat from a local small farm source, or, if you want minced/ground meat, buy a complete meat cut and have it ground a short time before you cook it. &#xD;&#xA;&#xD;&#xA;I would add that the danger of fecal bacteria contamination from uncooked vegetables is similarly high, but we regard them as safer by habit because traditionally the danger from meat was due to internal parasites, not from fecal bacteria introduced by modern concentrated feedlots. Plant parasites generally can't infect humans, and unlike meat they can usually be scrubbed or peeled. &#xD;&#xA;&#xD;&#xA;I think the risk of occasionally tasting raw meat is comparable to eating raw unpeeled vegetables: would you taste spinach, sprouts, green onions to save five minutes? Then you're not going out on a limb by tasting a bit of minced beef or pork :) " />
  <row Id="24347" PostHistoryTypeId="2" PostId="11832" RevisionGUID="2ceff37c-2ef1-450a-9ea5-ea4b781b6160" CreationDate="2011-02-05T18:08:18.840" UserId="4504" Text="North American cookware companies seem to use the terms &quot;saute&quot; and &quot;sauteuse&quot; interchangeably, but technically, the saute pan is the straight-sided one, and the sauteuse or &quot;fry pan&quot; is the slope-sided one.  &#xD;&#xA;&#xD;&#xA;In French cooking equipment terms, the sauteuse has higher sides and while angled out, they are not curved.  The curved, shorter sided one is called a poele.  So the issue is really that there are a lot of different names floating around for just 3 types of pans.&#xD;&#xA;&#xD;&#xA;When you want to saute, you want to maximize cooking surface area, so that things don't steam.  Sloped sides will reduce the cooking surface, so that's why a saute pan will have straight sides.  Regarding the lid, it would be used in the case that you want to cover the pan after a sear, to braise or steam.  It also makes your pan more versatile." />
  <row Id="24348" PostHistoryTypeId="5" PostId="11832" RevisionGUID="efb29fab-aef9-45bf-84cc-5775f56cf6b4" CreationDate="2011-02-05T18:15:06.417" UserId="4504" Comment="added 74 characters in body" Text="North American cookware companies seem to use the terms &quot;saute&quot; and &quot;sauteuse&quot; interchangeably, but technically, the saute pan is the straight-sided one, and the sauteuse or &quot;fry pan&quot; is the slope-sided one.  &#xD;&#xA;&#xD;&#xA;In French cooking equipment terms, the sauteuse has higher sides and while angled out, they are not curved.  The curved, shorter sided one is called a poele (and probably what most North Americans would identify as a &quot;frying pan&quot;).  So the issue is really that there are a lot of different names floating around for just 3 types of pans.&#xD;&#xA;&#xD;&#xA;When you want to saute, you want to maximize cooking surface area, so that things don't steam.  Sloped sides will reduce the cooking surface, so that's why a saute pan will have straight sides.  Regarding the lid, it would be used in the case that you want to cover the pan after a sear, to braise or steam.  It also makes your pan more versatile." />
  <row Id="24349" PostHistoryTypeId="5" PostId="11832" RevisionGUID="e427e9af-36e4-42ea-b257-b1e712e91299" CreationDate="2011-02-05T18:22:03.320" UserId="4504" Comment="add note on etymology vs. denotation; deleted 6 characters in body; deleted 8 characters in body" Text="North American cookware companies seem to use the terms &quot;saute&quot; and &quot;sauteuse&quot; interchangeably, but technically, the saute pan is the straight-sided one, and the sauteuse or &quot;fry pan&quot; is the slope-sided one.  &#xD;&#xA;&#xD;&#xA;In French cooking equipment terms, the straight-sided one is called a &quot;sautoir&quot;, and the sauteuse has higher sides and while angled out, they are not curved.  The curved, shorter sided one is called a poele (and probably what most North Americans would identify as a &quot;frying pan&quot;).  So the issue is really that there are a lot of different names floating around for just 3 types of pans.&#xD;&#xA;&#xD;&#xA;When you saute, you want to maximize cooking surface area, so that things don't steam.  Sloped sides will reduce the cooking surface, so that's why a saute pan will have straight sides.  Regarding the lid, it would be used in the case that you want to cover the pan after a sear, to braise or steam.  It also makes your pan more versatile.&#xD;&#xA;&#xD;&#xA;Regardless of the etymology of &quot;saute&quot;, according to La Cuisine de Reference, the definition of saute is to cook quickly in a small amount of oil, and any of the aforementioned pans can be used for this cooking technique.&#xD;&#xA;&#xD;&#xA;*&quot;Sauter - Cuire rapidement des petites pièces de viande, de poisson ou de légumes dans un sautoir, une sauteuse ou une poêle, avec un peu de matière grasse.&quot;*&#xD;&#xA;" />
  <row Id="24350" PostHistoryTypeId="5" PostId="11828" RevisionGUID="448bd16a-2abd-4713-96bd-53c89a80f7ea" CreationDate="2011-02-05T18:48:00.350" UserId="2715" Comment="added 362 characters in body" Text="I've read numerous times that when sauteing, the pan used usually has curved sides to allow one to toss the food. However, whenever I look at pans on shopping websites and such, the pan labeled &quot;saute pan&quot; has straight vertical sides and a lid. The lid is even more confusing when one thinks about it, since a lid would cause steaming--the exact opposite of the goal of sauteing. So what's up with this confusing naming?&#xD;&#xA;&#xD;&#xA;###edit:&#xD;&#xA;As requested, here's a &quot;link&quot; to many pans labeled &quot;saute&quot;... [Google shopping][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?aq=f&amp;sourceid=chrome&amp;ie=UTF-8&amp;q=saute+pan#q=saute+pan&amp;hl=en&amp;prmd=ivns&amp;source=univ&amp;tbs=shop:1&amp;tbo=u&amp;ei=tZpNTdyyDsGAlAf5otj5Dw&amp;sa=X&amp;oi=product_result_group&amp;ct=title&amp;resnum=3&amp;ved=0CGwQrQQwAg&amp;biw=1166&amp;bih=764&amp;fp=8c79c10f3571ce5b" />
  <row Id="24351" PostHistoryTypeId="25" PostId="11828" RevisionGUID="49cbf666-ca5d-415e-90b4-23335c8f7112" CreationDate="2011-02-05T20:16:21.570" Comment="http://twitter.com/#!/StackCooking/status/33982280078729216" />
  <row Id="24352" PostHistoryTypeId="2" PostId="11833" RevisionGUID="19087d4d-0424-4f08-a55d-fadfa93ecf96" CreationDate="2011-02-05T20:28:58.597" UserId="21" Text="I don't think it's your fault. Mates don't break that often. Besides, I've seen a lot of people drink it hotter than me without any problems.&#xD;&#xA;&#xD;&#xA;As for preparation, it was recommended to me the following:&#xD;&#xA;&#xD;&#xA;Place the leaves in the mate  &#xD;&#xA;Add a little bit of cold water  &#xD;&#xA;Add hot water&#xD;&#xA;&#xD;&#xA;When and how you put the straw is a whole other chapter!" />
  <row Id="24353" PostHistoryTypeId="2" PostId="11834" RevisionGUID="e0a6d1d8-3427-4b97-abb1-dafa4ecdb555" CreationDate="2011-02-05T21:07:55.420" UserId="4257" Text="I just bought a lovely bag of Garam Masala, and was all ready to grind some when I got home!  But when I opened it, I found something I didn’t recognise — at first I thought something had gone mouldy, but there’s enough of this in there that whatever it is, I presume it’s supposed to be in there.  &#xD;&#xA;&#xD;&#xA;![Picture of the strange fungus][1]&#xD;&#xA;&#xD;&#xA;It looks to me like a fungus or lichen of some sort.  The list of ingredients includes “trifle” — could that be a mis-spelling for some Indian species of truffle, perhaps?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Pb3l7.jpg" />
  <row Id="24354" PostHistoryTypeId="1" PostId="11834" RevisionGUID="e0a6d1d8-3427-4b97-abb1-dafa4ecdb555" CreationDate="2011-02-05T21:07:55.420" UserId="4257" Text="What is this fungus/lichen in my Garam Masala?  (“Trifle”/truffle?)" />
  <row Id="24355" PostHistoryTypeId="3" PostId="11834" RevisionGUID="e0a6d1d8-3427-4b97-abb1-dafa4ecdb555" CreationDate="2011-02-05T21:07:55.420" UserId="4257" Text="&lt;spices&gt;&lt;indian-cuisine&gt;" />
  <row Id="24356" PostHistoryTypeId="2" PostId="11835" RevisionGUID="6de5526a-0cd5-476b-a635-0923327f92f1" CreationDate="2011-02-05T21:30:44.023" UserId="4678" Text="I try to get my grills good and hot before I put the meat on.  This way the outer portion is seared which causes the pores of the meat to tighten up and thus keeping the moisture on the inside.  I find this works well for almost everything except fish.&#xD;&#xA;&#xD;&#xA;My new BBQ is equipped with an infrared grill which is awesome for this. I can sear the meat in 1-2 minutes and then move it off the intense heat to finish cooking slowly." />
  <row Id="24357" PostHistoryTypeId="2" PostId="11836" RevisionGUID="661cb366-331f-4d81-ad51-68c01d3fd0e5" CreationDate="2011-02-05T21:50:22.307" UserId="3479" Text="At first I thought those were wood ears, but checking around, they look more like cloud ears.  In answer to your question, yes, they are a fungus/mushroom that grows on the sides of trees.  I've always cooked with them in Chinese cooking.  As for the trifle, I haven't found any connection between wood ears, cloud ears and the word trifle, although depending on who was doing the translation, as you note, truffle could have become trifle, and cloud ears and truffles are both fungi (although the similarity stops there).&#xD;&#xA;" />
  <row Id="24358" PostHistoryTypeId="25" PostId="11834" RevisionGUID="65c6d834-8a64-40c1-880b-946ccc4a22c1" CreationDate="2011-02-05T23:16:22.427" Comment="http://twitter.com/#!/StackCooking/status/34027579660972032" />
  <row Id="24359" PostHistoryTypeId="2" PostId="11837" RevisionGUID="d5a35e30-2aa2-4c85-bf01-724e0cf98474" CreationDate="2011-02-06T00:21:48.293" UserId="3310" Text="Following up [this question][1]:&#xD;&#xA;&#xD;&#xA;I made a two crust carrot pie by mincing the carrots with a small amount of apple, then boiling the fruit mix in some sugar/water/karo syrup. Added lemon juice to the whole thing.&#xD;&#xA;&#xD;&#xA;It was pretty good, but I feel like it could use a little something. My knowledge of pie spicing is limited to cinnamon, nutmeg, and allspice. None of them seem right for this particular dish. What spices do you think would enhance the flavor of this pie?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10961/carrot-pie-custard-or-stew" />
  <row Id="24360" PostHistoryTypeId="1" PostId="11837" RevisionGUID="d5a35e30-2aa2-4c85-bf01-724e0cf98474" CreationDate="2011-02-06T00:21:48.293" UserId="3310" Text="Spicing a Two-Crust Carrot Pie" />
  <row Id="24361" PostHistoryTypeId="3" PostId="11837" RevisionGUID="d5a35e30-2aa2-4c85-bf01-724e0cf98474" CreationDate="2011-02-06T00:21:48.293" UserId="3310" Text="&lt;spices&gt;&lt;pie&gt;&lt;carrots&gt;" />
  <row Id="24362" PostHistoryTypeId="2" PostId="11838" RevisionGUID="99352b6f-1f6b-492b-8de6-8373d068a7e9" CreationDate="2011-02-06T00:42:16.813" UserId="41" Text="I recently bought a big outside round oven roast that was on sale for cheap.  I've made plenty of roasts before, but I don't remember having used this particular cut, and it seems to have a reputation for being generally tough and flavourless.&#xD;&#xA;&#xD;&#xA;So I looked up a few recipes and most recommend cooking it as a pot roast, which I plan to do.  Most of these recipes also say to turn every 30 minutes or so.  This is something which I am not accustomed to doing and I'm not entirely sure I see the point.&#xD;&#xA;&#xD;&#xA;Given that the cooking method is basically a braise - i.e. steam is doing most of the real work - is there a reason why these recipes suggest turning the meat so often (or at all)?  Or can I get just as good a result without this inconvenience?" />
  <row Id="24363" PostHistoryTypeId="1" PostId="11838" RevisionGUID="99352b6f-1f6b-492b-8de6-8373d068a7e9" CreationDate="2011-02-06T00:42:16.813" UserId="41" Text="What is the purpose of turning a pot roast (and can I do without it)?" />
  <row Id="24364" PostHistoryTypeId="3" PostId="11838" RevisionGUID="99352b6f-1f6b-492b-8de6-8373d068a7e9" CreationDate="2011-02-06T00:42:16.813" UserId="41" Text="&lt;beef&gt;&lt;roasting&gt;&lt;braising&gt;" />
  <row Id="24365" PostHistoryTypeId="2" PostId="11839" RevisionGUID="dcc1a6e4-544c-4d93-9591-7a1f6f555584" CreationDate="2011-02-06T01:08:24.123" UserId="4039" Text="I don't think that it makes much of a difference. Perhaps, people feel the the top of the roast becomes to crispy and like to turn it. I never turn it and get a nice black crust on top which is actually my favorite part. Every time you open the oven a lot of heat is lost which slows down the cooking.&#xD;&#xA;&#xD;&#xA;I searched Google and the [first recipe was Alton Brown's on the Food Network](http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe/index.html). I think the things to note about his recipe is the very slow oven and very tight foil pouch used to seal the roast that isn't opened until half an hour after the cooking. It's essentially pressure cooking the meat with the very even oven temperature sealing in all the juices. Perhaps, the resting period without opening the pouch enables the juices to seep back into the meat as the proteins relax. &#xD;&#xA;&#xD;&#xA;This of course brings of the question of how hot the meat gets in 200 degree oven. Does the meat stay below the boiling point or does the pressure of the steam bring it past 212? Does having the meat in these conditions below the boiling point make a difference?" />
  <row Id="24366" PostHistoryTypeId="2" PostId="11840" RevisionGUID="0f1a566a-eef6-4905-8ecd-c22896c5406f" CreationDate="2011-02-06T01:17:50.387" UserId="4039" Text="I just tried to answer a question about pot roast and looking at recipes I discover [one that cooks the meat at 200 degrees in a sealed pouch for 3 to 3 1/2 hours](http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe/index.html).&#xD;&#xA;&#xD;&#xA;There is a lot of reason to make a roast such as a prime rib at low temperatures since the inside of the meat will cook close to the same speed as the outside making an even color and temperature to the meat.&#xD;&#xA;&#xD;&#xA;However, cooking something at 200 degrees for 3 hours will ultimately cook it through and through which is the purpose. But, does it make a difference if the actual temperature of the meat goes past the boiling temperature? Would it be better to cook it in a 170 degree oven since the steam pressure raises the temp to perhaps something just under boil?" />
  <row Id="24367" PostHistoryTypeId="1" PostId="11840" RevisionGUID="0f1a566a-eef6-4905-8ecd-c22896c5406f" CreationDate="2011-02-06T01:17:50.387" UserId="4039" Text="If braised meat is cooked at 200 degrees in a perfectly sealed pouch in the oven, does the temperature rise above boiling?" />
  <row Id="24368" PostHistoryTypeId="3" PostId="11840" RevisionGUID="0f1a566a-eef6-4905-8ecd-c22896c5406f" CreationDate="2011-02-06T01:17:50.387" UserId="4039" Text="&lt;temperature&gt;&lt;pot-roast&gt;&lt;braising&gt;" />
  <row Id="24369" PostHistoryTypeId="5" PostId="11839" RevisionGUID="5484dbeb-edc1-4b28-b336-146693e4937c" CreationDate="2011-02-06T01:21:18.137" UserId="4039" Comment="added 16 characters in body" Text="I don't think that it makes much of a difference. Perhaps, people feel the the top of the roast becomes to crispy and like to turn it. I never turn it and get a nice black crust on top which is actually my favorite part. Every time you open the oven a lot of heat is lost which slows down the cooking.&#xD;&#xA;&#xD;&#xA;I searched Google and the [first recipe was Alton Brown's on the Food Network](http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe/index.html). I think the things to note about his recipe is the very slow oven and very tight foil pouch used to seal the roast that isn't opened until half an hour letting it rest after the cooking. It's essentially pressure cooking the meat with the very even oven temperature sealing in all the juices. Perhaps, the resting period without opening the pouch enables the juices to seep back into the meat as the proteins relax. &#xD;&#xA;&#xD;&#xA;This of course brings of the question of how hot the meat gets in 200 degree oven. Does the meat stay below the boiling point or does the pressure of the steam bring it past 212? Does having the meat in these conditions below the boiling point make a difference?" />
  <row Id="24370" PostHistoryTypeId="5" PostId="11839" RevisionGUID="afa9dc62-069f-490b-bae0-3303dd293f19" CreationDate="2011-02-06T01:26:42.813" UserId="4039" Comment="deleted 12 characters in body" Text="I don't think that it makes much of a difference. Perhaps, people feel the the top of the roast becomes to crispy and like to turn it. I never turn it and get a nice black crust on top which is actually my favorite part. Every time you open the oven a lot of heat is lost which slows down the cooking.&#xD;&#xA;&#xD;&#xA;I searched Google and the [first recipe was Alton Brown's on the Food Network](http://www.foodnetwork.com/recipes/alton-brown/pot-roast-recipe/index.html). I think the things to note about his recipe is the very slow oven and very tight foil pouch used to seal the roast that isn't opened until half an hour after letting it rest. It's essentially pressure cooking the meat with the very even oven temperature sealing in all the juices. Perhaps, the resting period without opening the pouch enables the juices to seep back into the meat as the proteins relax. &#xD;&#xA;&#xD;&#xA;This of course brings of the question of how hot the meat gets in 200 degree oven. Does the meat stay below the boiling point or does the pressure of the steam bring it past 212? Does having the meat in these conditions below the boiling point make a difference?" />
  <row Id="24371" PostHistoryTypeId="2" PostId="11841" RevisionGUID="771f0fea-5503-498c-ae50-a64b70a8f320" CreationDate="2011-02-06T02:08:13.690" UserId="4257" Text="It seems to be an **edible lichen**.  It looks very like one described online as **(black) stone flower** in English and **dagad phool** in Hindi, which seems to be a not uncommon ingredient in various spice mixes; e.g. on the left in this photo from [an Indian food blog](http://www.nandyala.org/mahanandi/archives/2007/10/07/dagad-phool-kala-elachi-badal-phool-and-naagkeshar/):&#xD;&#xA;![Ingredients of Goda Masala, including Dagad Phool/Stone Flower][1]&#xD;&#xA;&#xD;&#xA;Having found these names, it’s now not hard to find a lot of websites mentioning it, especially in blogs/forum threads; but I can’t find any site in English that gives much detailed information.  Even its purpose in the mix is a bit unclear: some blog commenters describe it as having a unique earthy, mushroom-y flavour; others, as being similar to star anise; Wikipedia even [seems to suggest](http://en.wikipedia.org/wiki/Ethnolichenology#Lichens_for_food) it might just be a bulking agent.  (I don’t get any particular scent off it, at least not dry.)&#xD;&#xA;&#xD;&#xA;So I think this is probably the right identification; and I’m reassured that it’s not something wrong with the mix; but I’m still quite intrigued, and would love to hear more about this ingredient from someone who knows it better!&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/OMLoD.jpg" />
  <row Id="24372" PostHistoryTypeId="2" PostId="11842" RevisionGUID="f3236a45-87a2-4825-aa14-3c349c1c8b33" CreationDate="2011-02-06T02:20:40.830" UserId="3342" Text="Any increased steam pressure would raise the boiling point, not lower it. However, I doubt that you will be able to seal the pouch well enough to withstand any serious pressure.&#xD;&#xA;&#xD;&#xA;What *may* cause boiling though, is the fact that ovens cycle on and off, especially at low temperatures. The amplitude of  the cycles depend on how good your oven is. At 200°F, your pouch will probably experience above-boiling ambient temperatures during the on-part of the cycles. Of course, that doesn't mean that the contents of the pouch is above-boiling, but there may be.&#xD;&#xA;&#xD;&#xA;**However**, I don't think that the braising liquid boiling slightly now and again is going to be a big problem. Sometimes when I've braised meat, there's been some boiling, and the results have still both looked and tasted great." />
  <row Id="24373" PostHistoryTypeId="5" PostId="11841" RevisionGUID="360def76-a3d8-4055-939a-5cff79339e5a" CreationDate="2011-02-06T02:25:39.120" UserId="4257" Comment="removed copyrighted photo" Text="It seems to be an **edible lichen**.  It looks very like one described online as **(black) stone flower** in English and **dagad phool** in Hindi, which seems to be a not uncommon ingredient in various spice mixes; e.g. on the left in this photo from [an Indian food blog](http://www.nandyala.org/mahanandi/archives/2007/10/07/dagad-phool-kala-elachi-badal-phool-and-naagkeshar/):&#xD;&#xA;&#xD;&#xA;[**Edit:** photo removed as I’ve just realised the author of that blog specifically requests not redistributing their content.  It’s a nice photo + site, though, if you follow the link!]&#xD;&#xA;&#xD;&#xA;Having found these names, it’s now not hard to find a lot of websites mentioning it, especially in blogs/forum threads; but I can’t find any site in English that gives much detailed information.  Even its purpose in the mix is a bit unclear: some blog commenters describe it as having a unique earthy, mushroom-y flavour; others, as being similar to star anise; Wikipedia even [seems to suggest](http://en.wikipedia.org/wiki/Ethnolichenology#Lichens_for_food) it might just be a bulking agent.  (I don’t get any particular scent off it, at least not dry.)&#xD;&#xA;&#xD;&#xA;So I think this is probably the right identification; and I’m reassured that it’s not something wrong with the mix; but I’m still quite intrigued, and would love to hear more about this ingredient from someone who knows it better!&#xD;&#xA;" />
  <row Id="24374" PostHistoryTypeId="6" PostId="4880" RevisionGUID="ef9d264f-8187-4899-8393-179f2f1c0b16" CreationDate="2011-02-06T02:30:18.530" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;nutrition&gt;" />
  <row Id="24375" PostHistoryTypeId="6" PostId="4880" RevisionGUID="b66624fa-2424-4d0a-ba09-4eb0bc761ad8" CreationDate="2011-02-06T02:30:26.847" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;nutrition&gt;" />
  <row Id="24376" PostHistoryTypeId="6" PostId="4740" RevisionGUID="012224f1-b9c5-4afe-a154-a22562a5664c" CreationDate="2011-02-06T02:34:12.177" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;ingredient-selection&gt;" />
  <row Id="24377" PostHistoryTypeId="2" PostId="11843" RevisionGUID="151b659c-7291-423d-8001-08873315b250" CreationDate="2011-02-06T04:10:22.787" UserId="3673" Text="Tonight, the main course is: Red Baron's Chicken Alfredo.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The problem is that it's a little bland so I'm trying to figure out what the best spices are give it more spice, or at least more intricate taste.  I'm already throwing a lot of salt and pepper in there, what else could one use?&#xD;&#xA;  [1]: http://i.stack.imgur.com/62ht5.png" />
  <row Id="24378" PostHistoryTypeId="1" PostId="11843" RevisionGUID="151b659c-7291-423d-8001-08873315b250" CreationDate="2011-02-06T04:10:22.787" UserId="3673" Text="What are some seasonings that can spice up bland chicken alfredo?" />
  <row Id="24379" PostHistoryTypeId="3" PostId="11843" RevisionGUID="151b659c-7291-423d-8001-08873315b250" CreationDate="2011-02-06T04:10:22.787" UserId="3673" Text="&lt;chicken&gt;&lt;spices&gt;&lt;seasoning&gt;&lt;chicken-alfredo&gt;&lt;bland&gt;" />
  <row Id="24380" PostHistoryTypeId="4" PostId="11843" RevisionGUID="96df4d68-b748-4ec6-a3c0-328c571bcc55" CreationDate="2011-02-06T04:23:39.350" UserId="3673" Comment="edited title" Text="What are some seasonings that can spice up a bland frozen chicken alfredo?" />
  <row Id="24381" PostHistoryTypeId="2" PostId="11844" RevisionGUID="6fae464f-644c-4963-a150-370274c2abc2" CreationDate="2011-02-06T04:25:10.803" UserId="4695" Text="I, too, use Evernote. I use 3 folders, Food, Bake, and recipes I make often I move to Food-Favs. &#xD;&#xA;&#xD;&#xA;I try to find the print version of the recipe page that I am saving, or select the important part to save." />
  <row Id="24382" PostHistoryTypeId="2" PostId="11845" RevisionGUID="996695ab-9c04-48af-93ec-dc26b767e10c" CreationDate="2011-02-06T04:29:57.913" UserId="4695" Text=" - Nutmeg &#xD;&#xA; - Garlic &#xD;&#xA; - Crushed Red Pepper" />
  <row Id="24383" PostHistoryTypeId="2" PostId="11846" RevisionGUID="132efa3d-b0b5-4755-9979-70e986b17bb7" CreationDate="2011-02-06T04:34:29.220" UserId="4075" Text="I've never seen any benefit to turning a roast. If you want to minimize the crust, use a roaster with a lid or a roasting bag, but the rule is always low even temperature and slow roasting for the best meat.&#xD;&#xA;&#xD;&#xA;A crock pot is also a good way to slowly braise a tough roast.&#xD;&#xA;&#xD;&#xA;Coming from a beef ranch, we'd put a roast in the oven at about 100-125F at 7 in the morning on Sunday, do our chores, go to church and come home at 1 to a well done, tender roast with no turning. It gets a good crust on it which you can amp up with a good dry rub if you feel so inclined, but there's no need for turning.&#xD;&#xA;&#xD;&#xA;Just low, slow and in a container of some kind if you don't like a crust on it.&#xD;&#xA;&#xD;&#xA;Now, in doing just a bit of Google due diligence I ran across this article that suggests that aging is more important with an inexpensive roast than the cooking environment. We hung our beef for 14 days before packaging, so this wasn't an issue for us.&#xD;&#xA;&#xD;&#xA;http://www.cooksillustrated.com/images/document/howto/SO96_HTbeef.pdf&#xD;&#xA;&#xD;&#xA;If you have a big back yard and a tolerant spouse I've had very good results with the Polynesian pig-roast style of roasting. &#xD;&#xA;&#xD;&#xA;Dig a big hole, line it with rocks, build a fire to burn down to coals, wrap the meat in several layers of tinfoil and place on top of the coals, bury it with more rocks on top and leave for 8 hours. Delicious, fall off the bone beef from the cheapest giant Costco cuts we could buy on a boy scout budget." />
  <row Id="24384" PostHistoryTypeId="25" PostId="11843" RevisionGUID="7e874a1e-b79c-49a5-aa7f-53824161563e" CreationDate="2011-02-06T05:16:22.693" Comment="http://twitter.com/#!/StackCooking/status/34118180137869312" />
  <row Id="24385" PostHistoryTypeId="2" PostId="11847" RevisionGUID="922a60a9-1087-49de-be7f-5606423cfe0b" CreationDate="2011-02-06T07:44:31.930" UserId="4504" Text="All the spices you suggest could actually work.  For other options, I'd take a look at the spices and flavourings used in apple pies and in carrot cakes and pick some that appeal to you.  " />
  <row Id="24386" PostHistoryTypeId="2" PostId="11848" RevisionGUID="e0a29de5-d842-47d8-bb42-e3f342cef01f" CreationDate="2011-02-06T07:48:02.417" UserId="641" Text="Tabasco (with filler chars to reach 30)" />
  <row Id="24387" PostHistoryTypeId="25" PostId="11838" RevisionGUID="691fc64b-ff9b-4b11-8922-1c798d5ce98d" CreationDate="2011-02-06T11:16:23.120" Comment="http://twitter.com/#!/StackCooking/status/34208778773594112" />
  <row Id="24388" PostHistoryTypeId="5" PostId="4815" RevisionGUID="5b39b918-c69b-4aa7-a1da-4bc93a3b6340" CreationDate="2011-02-06T13:25:43.537" UserId="373" Comment="added 1 characters in body" Text="When I lived in Italy some years ago I remember an Italian friend explaining the numbering system for spaghetti (perhaps also other long pasta). How spaghetti was sold in Italy with a number indicating its fineness. &#xD;&#xA;&#xD;&#xA;She told me that different kinds of recipes called for specific numbered spaghetti, if you wanted to be precise.&#xD;&#xA;&#xD;&#xA;Can anyone else explain the numbering system for spaghetti better than my vague recollection? Do people in Italy really worry about matching the right numbered spaghetti with a given dish, and has anyone outside Italy encountered a recipe calling for a specific number spaghetti?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24389" PostHistoryTypeId="2" PostId="11849" RevisionGUID="8672160d-58a9-4b65-bc9b-283b79e19120" CreationDate="2011-02-06T13:32:37.600" UserId="4710" Text="I think some grated ginger root would add a wonderful touch to your pie. The fresh notes in ginger will cut through the syrupy sweetness of the apples and carrots like magic and ginger will also spike up the deep flavors of cinnamon and nutmeg. " />
  <row Id="24390" PostHistoryTypeId="2" PostId="11850" RevisionGUID="b92dafaa-8d60-4bb6-b3e1-ac91b148c66e" CreationDate="2011-02-06T13:34:26.870" UserId="373" Text="When baking something which needs to bind (like a flapjack / cereal bar) I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, sometimes it's a crumbly mess, especially after cutting.&#xD;&#xA;&#xD;&#xA;Apart from the obvious: a) pressing down hard and evenly before putting it in the oven and b) using enough binding agent (honey / syrup / fat), what other tricks are there? &#xD;&#xA;&#xD;&#xA;e.g. Is it better to cut hot, warm or cold? Leaving it to go cold in its tray seems to work best, but my instinct and habit with all baking is try and get the item out of its tin/tray immediately and let it cool on a rack." />
  <row Id="24391" PostHistoryTypeId="1" PostId="11850" RevisionGUID="b92dafaa-8d60-4bb6-b3e1-ac91b148c66e" CreationDate="2011-02-06T13:34:26.870" UserId="373" Text="How to cut a crumbly baked item (e.g. Flapjack, cereal bar) without it disintegrating?" />
  <row Id="24392" PostHistoryTypeId="3" PostId="11850" RevisionGUID="b92dafaa-8d60-4bb6-b3e1-ac91b148c66e" CreationDate="2011-02-06T13:34:26.870" UserId="373" Text="&lt;baking&gt;&lt;cutting&gt;&lt;flapjack&gt;" />
  <row Id="24393" PostHistoryTypeId="2" PostId="11851" RevisionGUID="cb839e7d-a346-49b2-bbda-e69a9ef13341" CreationDate="2011-02-06T13:52:37.617" UserId="4710" Text="I suggest that you try to go against your habit! :) Cereal bars and the like don't really need to cool on a rack: just put the baking tray in your fridge when you're done baking the bars. That way they'll set much better, as the heated (and thus very soft) sugary components can cool down and firm up. You will find that it's much easier to cut the bars once they've been in the fridge for a while.&#xD;&#xA;It also helps a lot to use a sharp and **wet** knife when cutting. That way you will slide through the bars more easily and the bars won't stick to the blade of the knife." />
  <row Id="24394" PostHistoryTypeId="25" PostId="11850" RevisionGUID="09ec4428-90b0-47ee-8964-dde97dd76245" CreationDate="2011-02-06T14:16:22.887" Comment="http://twitter.com/#!/StackCooking/status/34254075080093696" />
  <row Id="24395" PostHistoryTypeId="2" PostId="11852" RevisionGUID="22580a6e-f08f-4edb-94c4-228a35b001fc" CreationDate="2011-02-06T14:24:36.190" UserId="1549" Text="I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking could be called a seasoning.&#xD;&#xA;&#xD;&#xA;Without having had it spelled out to me, I'm now under the impression that seasoning refers only to the addition of salt and pepper during cooking. Some recipes will simply say &quot;season to taste&quot;; the implication being that salt and pepper will be used for this. Needless to say, not all recipes are consistent in this usage.&#xD;&#xA;&#xD;&#xA;Does anyone have a definition of 'seasoning' that disambiguates it from the more general 'flavouring'?&#xD;&#xA;" />
  <row Id="24396" PostHistoryTypeId="1" PostId="11852" RevisionGUID="22580a6e-f08f-4edb-94c4-228a35b001fc" CreationDate="2011-02-06T14:24:36.190" UserId="1549" Text="Is there a difference between seasoning and flavouring?" />
  <row Id="24397" PostHistoryTypeId="3" PostId="11852" RevisionGUID="22580a6e-f08f-4edb-94c4-228a35b001fc" CreationDate="2011-02-06T14:24:36.190" UserId="1549" Text="&lt;flavor&gt;&lt;seasoning&gt;" />
  <row Id="24398" PostHistoryTypeId="2" PostId="11853" RevisionGUID="377cc10d-d4f2-42d1-bdae-ae708014d9a5" CreationDate="2011-02-06T15:09:00.040" UserId="4678" Text="I'm going to be grilling some asparagus which I have never done before.  How long should I be having them on the grill so that they're not all mushy and soft?  Is there something I should be doing to them beforehand to help them retain their crunchyness?" />
  <row Id="24399" PostHistoryTypeId="1" PostId="11853" RevisionGUID="377cc10d-d4f2-42d1-bdae-ae708014d9a5" CreationDate="2011-02-06T15:09:00.040" UserId="4678" Text="How long to cook asparagus on a BBQ?" />
  <row Id="24400" PostHistoryTypeId="3" PostId="11853" RevisionGUID="377cc10d-d4f2-42d1-bdae-ae708014d9a5" CreationDate="2011-02-06T15:09:00.040" UserId="4678" Text="&lt;bbq&gt;&lt;asparagus&gt;" />
  <row Id="24401" PostHistoryTypeId="2" PostId="11854" RevisionGUID="f36d370b-c87e-4fa6-ac6f-060c7353fe5f" CreationDate="2011-02-06T15:12:18.050" UserId="821" Text="you may want to marinate your tofu.&#xD;&#xA;&#xD;&#xA;and/or coat it in cornstarch before you fry it.&#xD;&#xA;&#xD;&#xA;see this recipe:  &lt;a href=&quot;http://www.forum.theppk.com/viewtopic.php?f=18&amp;t=548&amp;start=0&amp;hilit=terry%27s+salt+and+pepper+tofu&quot;&gt;salt and pepper tofu &lt;/a&gt;" />
  <row Id="24402" PostHistoryTypeId="2" PostId="11855" RevisionGUID="ce0b5527-556b-4b8d-8ee6-93b5b50679c1" CreationDate="2011-02-06T15:12:25.693" UserDisplayName="user4714" Text="another cause of lopsided scones are caused by &quot;twisting&quot; the dough when you are cutting them.  You should always use a sharp hit and NO twisting when cutting your scone, this way you will get a lovely rise out of your scones." />
  <row Id="24403" PostHistoryTypeId="2" PostId="11856" RevisionGUID="8cd2d7f5-88c5-45a8-962d-7cbe3bb8ac57" CreationDate="2011-02-06T15:18:43.947" UserId="4580" Text="You can put some amaretto in it as well :)&#xD;&#xA;(before you add the whipped egg white)&#xD;&#xA;Just a small glass will do." />
  <row Id="24404" PostHistoryTypeId="2" PostId="11857" RevisionGUID="e5844c77-4209-4e66-a8f2-e81af3a21ad5" CreationDate="2011-02-06T15:52:45.330" UserId="1549" Text="I sometimes steam asparagus before sautéing on a high heat with some lemon juice to get some caramelization on the outside of the asparagus. You could adapt this idea to the grill by sealing the asparagus in tin foil with a little water and steaming for four minutes (for finger thick spears). Then give them a bit of colour by placing them directly over the grill for a minute." />
  <row Id="24405" PostHistoryTypeId="2" PostId="11858" RevisionGUID="0ad29478-4907-4e31-aeef-066ff858764c" CreationDate="2011-02-06T15:58:08.927" UserId="4710" Text="Well, an Alfredo sauce is supposed to taste mostly creamy, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage. " />
  <row Id="24406" PostHistoryTypeId="5" PostId="11858" RevisionGUID="35ff8c3c-ef25-489a-88b9-60bd29f988f6" CreationDate="2011-02-06T16:26:43.567" UserId="4710" Comment="added 1 characters in body" Text="Well, an Alfredo sauce is supposed to taste mostly buttery, with the addition of the umami taste that comes from Parmesan. You could always add spicy stuff to it, but that will change the taste into something completely different. If you want to stay true to the basics of an alfredo dish, try adding a handful of freshly grated Parmesan and (to add to the rich umami taste) some chopped sundried tomatoes. Herbs that go well with this dish are oregano and sage. " />
  <row Id="24407" PostHistoryTypeId="5" PostId="11843" RevisionGUID="0a3b365c-e604-43ad-a248-093ef4ab1be3" CreationDate="2011-02-06T17:25:15.010" UserId="3673" Comment="added 7 characters in body" Text="Tonight, the main course is: Red Baron's Chicken Alfredo.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste.  I'm already throwing a lot of salt and pepper in there, what else could one use?&#xD;&#xA;  [1]: http://i.stack.imgur.com/62ht5.png" />
  <row Id="24408" PostHistoryTypeId="6" PostId="11843" RevisionGUID="36e7f4b4-efc9-4735-9839-30f1caf4b9db" CreationDate="2011-02-06T18:08:29.497" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;pasta&gt;&lt;spices&gt;&lt;italian-cuisine&gt;&lt;seasoning&gt;" />
  <row Id="24409" PostHistoryTypeId="2" PostId="11859" RevisionGUID="52974922-83d7-45f0-8d4e-58b815c44059" CreationDate="2011-02-06T18:12:36.643" UserId="841" Text="I am making a dip that requires 'pizza sauce'. The store doesn't sell anything called 'pizza sauce' that I could find. Instead, I got plain tomato sauce. What do I need to add to it to make it 'pizza sauce'?" />
  <row Id="24410" PostHistoryTypeId="1" PostId="11859" RevisionGUID="52974922-83d7-45f0-8d4e-58b815c44059" CreationDate="2011-02-06T18:12:36.643" UserId="841" Text="What is pizza sauce?" />
  <row Id="24411" PostHistoryTypeId="3" PostId="11859" RevisionGUID="52974922-83d7-45f0-8d4e-58b815c44059" CreationDate="2011-02-06T18:12:36.643" UserId="841" Text="&lt;sauce&gt;" />
  <row Id="24412" PostHistoryTypeId="2" PostId="11860" RevisionGUID="ecf4c874-e10f-423b-adb0-cb9b120e718c" CreationDate="2011-02-06T18:17:45.653" UserId="611" Text="I would define seasoning as the salts, herbs, spices and other flavours used to give a dish its finish. This as opposed to the main flavours of the dish, which come form the basic ingredients. For instance, if I season mashed potatoes with salt, pepper and nutmeg, they are still potato flavoured at the base, with a salt/pepper/nutmeg finish to them.&#xD;&#xA;&#xD;&#xA;Flavouring would refer to the adding of any flavours, be they basic, finishing, or enhancing. The word flavouring also has a sort of artificial connotation to it. True story: I once tasted strawberry flavoured pineapple. This was dried pineapple that was soaked in fake strawberry flavouring.&#xD;&#xA;&#xD;&#xA;Due to the problematic availability of spices in the cradel of the English language, there is a tendency for seasoning to be construed as only salt and black pepper, particularly in older cookbooks, though not only there.&#xD;&#xA;&#xD;&#xA;Lastly, it is important not to mix up seasoning of a recipe with salt with a use of salt for a different purpose. Salt is often used for its chemical properties (it will draw water out of foods, has an effect on dough etc.) as well as its flavour.&#xD;&#xA;" />
  <row Id="24413" PostHistoryTypeId="2" PostId="11861" RevisionGUID="82b35a52-3c2c-42d8-901b-7bed718cfc64" CreationDate="2011-02-06T18:42:19.390" UserId="1672" Text="Pizza sauce is, presumably, whatever tomato-based sauce you'd put on a pizza. Those tend to be essentially like smooth (not chunky), lightly seasoned spaghetti sauce. If by &quot;plain tomato sauce&quot; you mean a jar of tomato sauce for spaghetti, you're probably in good shape. If you mean a can of pure tomato sauce, with no other ingredients, you'll probably want to add some seasoning. Basil and oregano are good bets for herbs; garlic and onion are also common, and perhaps crushed red pepper if you want a little kick." />
  <row Id="24414" PostHistoryTypeId="5" PostId="11861" RevisionGUID="c9d0fe39-62a6-4513-80a6-a196e4e3f4d5" CreationDate="2011-02-06T18:49:18.700" UserId="1672" Comment="added 160 characters in body; added 8 characters in body" Text="Pizza sauce is, presumably, whatever tomato-based sauce you'd put on a pizza. Those tend to be essentially like smooth (not chunky), lightly seasoned spaghetti sauce. If by &quot;plain tomato sauce&quot; you mean a jar of tomato sauce for spaghetti, you're probably in good shape. If you mean a can of pure tomato sauce, with no other ingredients, you'll probably want to add some seasoning. Basil and oregano are good bets for herbs; garlic and onion are also common, and perhaps crushed red pepper if you want a little kick.&#xD;&#xA;&#xD;&#xA;If you're looking for a real recipe, [this isn't a recipe request site][1], but search engines will serve you well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/faq" />
  <row Id="24415" PostHistoryTypeId="2" PostId="11862" RevisionGUID="fd2f4f50-9a0e-4b87-8c60-0b650744c4fd" CreationDate="2011-02-06T19:43:27.073" UserId="446" Text="Seasoning to the serious chef means salt.  Thats it. Just salt. &#xD;&#xA;&#xD;&#xA;Pepper is a spice and and as such would be spicing.&#xD;&#xA;&#xD;&#xA;Unfortunately, there is nothing that makes the people who write the cookbooks use any consistent terminology, so actual usage varies. There is a difference between &quot;season to taste&quot; and &quot;salt and pepper to taste&quot; and that difference is pepper.  &#xD;&#xA;&#xD;&#xA;Salt affects so much in cooking that it developed it's own terminology and I'm sure that since English is a constantly changing language, eventually the word will grow to mean something else, but for now, salt. " />
  <row Id="24416" PostHistoryTypeId="2" PostId="11863" RevisionGUID="2509c5d3-29f8-44eb-bdc8-a3a80a513880" CreationDate="2011-02-06T19:54:12.677" UserId="4697" Text="When cooking spaghetti carbonara, I mix the pasta, bacon, cheese and egg yolks together with a scoop. This technique frequently results in mashed spaghetti as well as bacon clustering.&#xD;&#xA;&#xD;&#xA;What could I do different?" />
  <row Id="24417" PostHistoryTypeId="1" PostId="11863" RevisionGUID="2509c5d3-29f8-44eb-bdc8-a3a80a513880" CreationDate="2011-02-06T19:54:12.677" UserId="4697" Text="Spaghetti carbonara, mixing" />
  <row Id="24418" PostHistoryTypeId="3" PostId="11863" RevisionGUID="2509c5d3-29f8-44eb-bdc8-a3a80a513880" CreationDate="2011-02-06T19:54:12.677" UserId="4697" Text="&lt;pasta&gt;&lt;carbonara&gt;" />
  <row Id="24419" PostHistoryTypeId="4" PostId="11863" RevisionGUID="6042ca2b-fee3-4ac5-ae18-531de2644540" CreationDate="2011-02-06T20:00:58.970" UserId="4697" Comment="edited title" Text="How to mix a spaghetti carbonara?" />
  <row Id="24420" PostHistoryTypeId="2" PostId="11864" RevisionGUID="c7a76f88-5edd-47aa-92cc-e7a96b329289" CreationDate="2011-02-06T20:02:08.030" UserId="797" Text="I left a package of shredded cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I toss it?" />
  <row Id="24421" PostHistoryTypeId="1" PostId="11864" RevisionGUID="c7a76f88-5edd-47aa-92cc-e7a96b329289" CreationDate="2011-02-06T20:02:08.030" UserId="797" Text="How long does unrefrigerated shredded cheese last?" />
  <row Id="24422" PostHistoryTypeId="3" PostId="11864" RevisionGUID="c7a76f88-5edd-47aa-92cc-e7a96b329289" CreationDate="2011-02-06T20:02:08.030" UserId="797" Text="&lt;cheese&gt;&lt;food-preservation&gt;" />
  <row Id="24423" PostHistoryTypeId="25" PostId="11859" RevisionGUID="17447ebb-6d59-49f1-b487-eefb289bcac6" CreationDate="2011-02-06T20:16:23.397" Comment="http://twitter.com/#!/StackCooking/status/34344675410190336" />
  <row Id="24424" PostHistoryTypeId="6" PostId="11864" RevisionGUID="495a009d-8abf-4beb-accd-294fbb50d549" CreationDate="2011-02-06T20:20:30.773" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;cheese&gt;" />
  <row Id="24425" PostHistoryTypeId="2" PostId="11865" RevisionGUID="16f276ca-d44a-4f83-9bb0-75311a15106a" CreationDate="2011-02-06T20:43:23.017" UserId="67" Text="Here's how I learned from my great grandmother:&#xD;&#xA;&#xD;&#xA;* cook the bacon/salt pork/home/whatever 'til crispy&#xD;&#xA;* beat the eggs (she used whole eggs) with a little black pepper&#xD;&#xA;* drain the cooked pasta, and immediately mix the pasta with the eggs; if it's too dry, add some of the pasta water.&#xD;&#xA;* Add fried pork product and mix a litle more.&#xD;&#xA;* sprinkle cheese on top while serving.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;But I've also been known to mix everything but the pasta together (maybe not the pork if it's still too hot), and then toss it all together while the pasta's still hot, kinda like if you were tossing to mix the dressing on a salad.  (tongs work really well)&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;Either way, you do end up with the fried pork bits at the bottom of the pot you were mixing in.  The easy way around this is to save 1/3 to 1/2 of it, and sprinkle it over the top when serving." />
  <row Id="24426" PostHistoryTypeId="2" PostId="11866" RevisionGUID="25906945-7939-437f-9de8-f15ff239e009" CreationDate="2011-02-06T20:44:49.173" UserId="1393" Text="The problem is, both Sarge's and Carmi's answers are right depending on who is using the word. Some people use the word seasoning to just mean salt, some mean salt and pepper, and some mean &quot;anything you want to use to bring the flavor to the desired point, including salt, pepper, lemon juice, spices, herbs, etc.&quot; If you are dealing with someone in person, it is best to ask. With a cookbook, sometimes you can figure it out from context or from other recipes. Otherwise, you'll have to make your own best call. In my own recipes, I will generally write &quot;taste and adjust seasoning, adding salt and/or more lemon juice as needed&quot;." />
  <row Id="24427" PostHistoryTypeId="2" PostId="11867" RevisionGUID="743d5e5e-552f-41d7-8c0c-68c807fb5f79" CreationDate="2011-02-06T21:11:48.590" UserId="4428" Text="After reading [this][1] I made &quot;burgers&quot; with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it occurred to me: what are the pros and cons to removing skin before grinding poultry meat? Especially if the complaint of turkey &quot;burgers&quot; is that they are too dry and lack flavor, wouldn't the skin help with that?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1419/how-do-i-make-a-really-flavorful-turkey-burger" />
  <row Id="24428" PostHistoryTypeId="1" PostId="11867" RevisionGUID="743d5e5e-552f-41d7-8c0c-68c807fb5f79" CreationDate="2011-02-06T21:11:48.590" UserId="4428" Text="Keep or remove skin when grinding poultry?" />
  <row Id="24429" PostHistoryTypeId="3" PostId="11867" RevisionGUID="743d5e5e-552f-41d7-8c0c-68c807fb5f79" CreationDate="2011-02-06T21:11:48.590" UserId="4428" Text="&lt;chicken&gt;&lt;turkey&gt;" />
  <row Id="24430" PostHistoryTypeId="2" PostId="11868" RevisionGUID="e20f81ae-e708-446d-81e0-69ed0cb320e0" CreationDate="2011-02-06T21:19:27.227" UserId="4428" Text="I have been experimenting with different cuts on my Kitchenaid grinder. For burgers I really like chuck ground on the largest setting. The juiciness and flavor is really noticeable over anything I've had before. I believe chuck is a relatively well-used muscle part of the cow, so the meat is more flavorful and tougher. Also, the chuck steak I used had plenty of fat and tendon, so as these were distributed through the meat it made for great texture." />
  <row Id="24431" PostHistoryTypeId="2" PostId="11869" RevisionGUID="ac7ed989-a7b5-4651-9e30-7914221c9825" CreationDate="2011-02-06T21:37:56.180" UserId="4710" Text="In addition to the tips from Joe's great grandmother, you might want to try and rinse the pasta thoroughly with some lukewarm water after cooking it al dente. That way you rinse off the remaining starch and you prevent the pasta from cooking any further. Rinsing results in firmer pasta that is silky smooth and doesn't clump together or get mashed up. Your scoop or tongs will slither right through without damaging the pasta. :)" />
  <row Id="24432" PostHistoryTypeId="2" PostId="11870" RevisionGUID="9f312243-b9d0-4afb-b7d3-ec13a2eb4d86" CreationDate="2011-02-06T22:01:43.640" UserId="3203" Text="In my family pizza sauce it just fresh garden tomatoes simmered for a few hours or more with a good drizzle of nice olive oil&#xD;&#xA;&#xD;&#xA;I leave the pot lid on until the tomatoes have fully rendered down and are just lightly bubbling&#xD;&#xA;&#xD;&#xA;Add fresh chopped herbs when serving or adding to a dish i.e. smearing on pizza base&#xD;&#xA;" />
  <row Id="24433" PostHistoryTypeId="2" PostId="11871" RevisionGUID="38d00c74-46ad-4f50-95cc-0ededb984186" CreationDate="2011-02-06T22:04:42.200" UserId="3203" Text="Clean and dry the asparagus, and then hand rub with olive oil, sprinkle with fresh ground salt and pepper&#xD;&#xA;&#xD;&#xA;Char on very hot BBQ grill turning frequently until the surface starts to bubble&#xD;&#xA;" />
  <row Id="24434" PostHistoryTypeId="6" PostId="11852" RevisionGUID="6f203ded-5a0c-430a-9000-c72325c211b3" CreationDate="2011-02-06T22:20:18.377" UserId="67" Comment="added 'language' tag" Text="&lt;flavor&gt;&lt;seasoning&gt;&lt;language&gt;" />
  <row Id="24435" PostHistoryTypeId="2" PostId="11872" RevisionGUID="eaf900f9-18bc-4767-9ceb-8497797533de" CreationDate="2011-02-06T22:56:11.263" UserId="41" Text="Inspired by [rumtscho's incredibly detailed answer][1], which provided some informative although not quite &quot;marketable&quot; results, I set off on my own set of experiments.  They are not quite finished, but I'll update this answer as more gets uncovered.&#xD;&#xA;&#xD;&#xA;First of all, I decided to start my experiments with **coconut cream by itself** because, why waste perfectly good chocolate on something that I'm probably going to end up throwing out?&#xD;&#xA;&#xD;&#xA;#The Cast&#xD;&#xA;&#xD;&#xA;My kitchen isn't an emporium of food additives, but I think I have enough to get by:&#xD;&#xA;![Ingredients][2]&#xD;&#xA;&#xD;&#xA;Left to right: Coconut cream, coconut milk, egg white powder, guar gum, xanthan gum, lecithin (liquid), and agar powder.&#xD;&#xA;&#xD;&#xA;Not pictured but in stock are gelatin (not appropriate for vegan or kosher preparations), icing sugar (laying off the sweeteners for now), and various other thickeners that are essentially equivalent to guar gum (corn starch, arrowroot, tapioca, etc.)&#xD;&#xA;&#xD;&#xA;#Coconut Cream&#xD;&#xA;&#xD;&#xA;##First Look&#xD;&#xA;&#xD;&#xA;I've only used coconut cream a couple of times before, mainly for curries, and didn't even really remember what it was.  Judging by the other answers here, many people aren't actually familiar with coconut cream as opposed to the much more commonly-available coconut milk; to get coconut cream, you usually have to go to an Asian market (fortunately, there's a T&amp;T near me).&#xD;&#xA;&#xD;&#xA;![Can of Coconut Cream][3]&#xD;&#xA;![Coconut Cream Ingredients][4]&#xD;&#xA;&#xD;&#xA;As you can see, coconut cream has a fairly high amount of fat, a surprisingly low amount of sugar, and almost no protein.  Whilst thinking about what emulsifiers would be useful here, I noticed that the manufacturer had already beaten me to the punch; carboxymethyl cellulose and polysorbate 60 are well-known [E number][5] additives.  I'm wondering if these are going to help me with whipping or just cause more problems.&#xD;&#xA;&#xD;&#xA;Taking a look inside:&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Opened][6]&#xD;&#xA;![Coconut Cream - Pouring][7]&#xD;&#xA;&#xD;&#xA;This stuff is clearly *nothing* like whipping cream.  It doesn't even pour.  It's essentially a stiff jelly that I have to dig out with a spoon, and as I empty the can into a bowl, it becomes clear that the &quot;milk&quot; component separates while in storage:&#xD;&#xA;&#xD;&#xA;![Coconut Cream on Spoon][8]&#xD;&#xA;![Coconut Cream in Bowl][9]&#xD;&#xA;&#xD;&#xA;Note to self: Next time you make a curry with this ooze, *mix it first*.&#xD;&#xA;&#xD;&#xA;##Will it whip?&#xD;&#xA;&#xD;&#xA;The short answer is **no**.&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Mixing][10]&#xD;&#xA;![Coconut Cream - Settled][11]&#xD;&#xA;&#xD;&#xA;I gave it several minutes with an electric beater and it didn't even really *start* to whip.  No peaks, not even really any bubbles.&#xD;&#xA;&#xD;&#xA;Based on the results so far, I decide not to bother with guar gum; this cream-like substance does need need thickening, it needs air.&#xD;&#xA;&#xD;&#xA;#Xanthan Gum&#xD;&#xA;&#xD;&#xA;Xanthan is probably the most forgiving additive in terms of preparation and measurements, so I decide to start with that.  I start adding it in increments of 1/8 tsp:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - 1/8 tsp][12]&#xD;&#xA;![Coconut Cream with Xanthan - 1/4 tsp][13]&#xD;&#xA;![Coconut Cream with Xanthan - 3/8 tsp][14]&#xD;&#xA;![Coconut Cream with Xanthan - 1/2 tsp][15]&#xD;&#xA;&#xD;&#xA;After the first 1/8 tsp, it's starting to thicken, but no real stability yet.  Another 1/8 tsp and soft peaks are starting to form.  After the third round, it's starting to look very custard-like, and at 1/2 tsp of xanthan gum, it's really quite &quot;gummy&quot; indeed, resembling the consistency of melted marshmallow or marshmallow spread.  Interesting, but not what I wanted.  The optimal amount seemed to be around 1/4 tsp (per half-can or 200 mL) when I was seeing soft peaks; after that, everything really just went south.&#xD;&#xA;&#xD;&#xA;**Verdict:** Useful additive, but not sufficient by itself.  I've also ruled out agar at this point, because that's just going to give me something even stiffer and more jelly-like than xanthan gum.&#xD;&#xA;&#xD;&#xA;#Egg White Powder&#xD;&#xA;&#xD;&#xA;Even though real whipping cream is basically all fat and no protein, at this point I was considering that the coconut cream was simply too *heavy* and that the protein from egg white powder - basically meringue powder without the sugar - might help lighten it up a bit.&#xD;&#xA;&#xD;&#xA;I'm not even going to bother posting the photos of the first attempts, because I kept adding more and more powder and getting *nothing* out of it.  Finally, exasperated, I got ready to dump it down the drain - and immediately after some water from the tap hit the bowl, it started to foam:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Surface Egg White Foam][16]&#xD;&#xA;&#xD;&#xA;Intrigued by this, I decided to actually follow the instructions and get the egg white powder fully dissolved in water to make it... well, *sort of* like an actual egg white.&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Pre-Mixed Egg White][17]&#xD;&#xA;&#xD;&#xA;I'm getting a lot more bubbles here, such that I could probably skim some of it off for a foam, but a foam is unfortunately not what I'm after here.  Knowing full well that egg whites and fat don't play nice together, I had hoped that some lecithin would work as a lipid/water emulsifier:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 1][18]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 2][19]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 3][20]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin &amp; Xanthan][21]&#xD;&#xA;&#xD;&#xA;I really seemed to get very little out of the lecithin except for a yellower hue.  The last photo you see up there was after I (gradually) loaded up on xanthan again to see if it would make any difference at all over the first set of xanthan experiments - it really didn't, and the custard was pretty vile-tasting at this point.&#xD;&#xA;&#xD;&#xA;**Verdict:** Neither egg white powder nor soy lecithin are any help at all.&#xD;&#xA;&#xD;&#xA;#Alternative Method&#xD;&#xA;&#xD;&#xA;At this point I was on my last batch of coconut cream and rapidly running out of ideas.  If I'd had some carrageenan, I might have tried it at this point, but it's a very difficult additive to find around here.&#xD;&#xA;&#xD;&#xA;Then it occurred to me that I actually have a tool designed to whip foams and gels that *aren't* cream-based - my [iSi Creative Whip][22].  I was somewhat skeptical about whether or not this would actually work, because the coconut cream was already *very* thick and you're normally supposed to homogenize and strain anything that goes into the whipper, but - well, see for yourself:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi][23]&#xD;&#xA;![Coconut Cream with Xanthan - iSi - Cone][24]&#xD;&#xA;&#xD;&#xA;This is by far the most encouraging result so far.  I waited an hour to see how stable it was:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour][25]&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour - spoon][26]&#xD;&#xA;&#xD;&#xA;It was still holding together.  But don't be fooled by the appearance; xanthan gum is shear-thinning, so although this didn't collapse right away, it could easily be liquefied by enough jostling.&#xD;&#xA;&#xD;&#xA;After another 2 hours at room temperature it was back to being a pancake (no picture yet).  Some cocoa butter *might* make this more stable, but it's pretty pathetic compared to the chantilly cream, which has been sitting in my fridge for almost a week and is still stable.&#xD;&#xA;&#xD;&#xA;**Verdict:** The whipped cream charger was the missing link; along with some xanthan gum, it's enough to get this goo whipped.  The trick will be getting it *stay* whipped, and I think I'm going to need something stiffer than xanthan - possibly carrageenan.&#xD;&#xA;&#xD;&#xA;I'm going to try gelatin; even though I can't really use that in the final product, it does function as a rough approximation of what carrageenan will do.  It's also possible that some sugar (or icing sugar) might help stabilize this *a little* more, but I don't want to add too much, because the coconut cream is already slightly on the sweet side.&#xD;&#xA;&#xD;&#xA;Hopefully a combination of gelatin and xanthan gum will make this whip **and** &quot;set&quot;, at which point I can try adding some cocoa butter (or whipping that separately) and folding it all into some melted chocolate for ganache.  If the gelatin works at all then I'll order some carrageenan online because I know it'll hold up *better* than the gelatin due to its higher melting point.&#xD;&#xA;&#xD;&#xA;Stay tuned for round 2...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11804#11804&#xD;&#xA;  [2]: http://i.stack.imgur.com/R99OY.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/GMNFx.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/ediEK.jpg&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [6]: http://i.stack.imgur.com/cuONU.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/N7y86.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/WpbV8.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/qRHV4.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/rqhHv.jpg&#xD;&#xA;  [11]: http://i.stack.imgur.com/BU9Uv.jpg&#xD;&#xA;  [12]: http://i.stack.imgur.com/5Yh4A.jpg&#xD;&#xA;  [13]: http://i.stack.imgur.com/UdKRn.jpg&#xD;&#xA;  [14]: http://i.stack.imgur.com/CmZOd.jpg&#xD;&#xA;  [15]: http://i.stack.imgur.com/Ewzj6.jpg&#xD;&#xA;  [16]: http://i.stack.imgur.com/XYK4s.jpg&#xD;&#xA;  [17]: http://i.stack.imgur.com/7StYN.jpg&#xD;&#xA;  [18]: http://i.stack.imgur.com/pMEoj.jpg&#xD;&#xA;  [19]: http://i.stack.imgur.com/LLsqN.jpg&#xD;&#xA;  [20]: http://i.stack.imgur.com/fAGN8.jpg&#xD;&#xA;  [21]: http://i.stack.imgur.com/yGH11.jpg&#xD;&#xA;  [22]: http://isi-store.com/product_detail.asp?T1=ISI+1502&amp;HDR=creativewhip&#xD;&#xA;  [23]: http://i.stack.imgur.com/qKqVM.jpg&#xD;&#xA;  [24]: http://i.stack.imgur.com/i4EXW.jpg&#xD;&#xA;  [25]: http://i.stack.imgur.com/ilXY4.jpg&#xD;&#xA;  [26]: http://i.stack.imgur.com/gmgeq.jpg" />
  <row Id="24436" PostHistoryTypeId="2" PostId="11873" RevisionGUID="57718b85-9c4f-4c70-b258-a88f0a908360" CreationDate="2011-02-06T23:09:50.920" UserId="751" Text="I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing.&#xD;&#xA;&#xD;&#xA;Does a device that can automatically dice various produce (peppers, potatoes, carrots, that sort of thing) exist?" />
  <row Id="24437" PostHistoryTypeId="1" PostId="11873" RevisionGUID="57718b85-9c4f-4c70-b258-a88f0a908360" CreationDate="2011-02-06T23:09:50.920" UserId="751" Text="Automatic dicer" />
  <row Id="24438" PostHistoryTypeId="3" PostId="11873" RevisionGUID="57718b85-9c4f-4c70-b258-a88f0a908360" CreationDate="2011-02-06T23:09:50.920" UserId="751" Text="&lt;cutting&gt;&lt;produce&gt;&lt;dice&gt;" />
  <row Id="24439" PostHistoryTypeId="2" PostId="11874" RevisionGUID="e3f9b530-dc55-4ca2-8a78-4252cbc255e0" CreationDate="2011-02-06T23:13:14.217" UserId="4593" Text="One of the recipes I often make has a sauce that is a combination of salt, sugar, and a thick red sauce.  After about 10 1-2 inch chicken pieces have been cooked the last step calls for mixing the chicken with the sauce over medium heat.  You can think of the sauce as a glaze.  Sometimes when I make the recipe the sauce really clings to the chicken, and other times it is a little runny.  Is there some trick that will get this sauce to cling?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="24440" PostHistoryTypeId="1" PostId="11874" RevisionGUID="e3f9b530-dc55-4ca2-8a78-4252cbc255e0" CreationDate="2011-02-06T23:13:14.217" UserId="4593" Text="Trick to getting a sauce to stick to chicken?" />
  <row Id="24441" PostHistoryTypeId="3" PostId="11874" RevisionGUID="e3f9b530-dc55-4ca2-8a78-4252cbc255e0" CreationDate="2011-02-06T23:13:14.217" UserId="4593" Text="&lt;sauce&gt;" />
  <row Id="24442" PostHistoryTypeId="2" PostId="11875" RevisionGUID="56ee7551-1523-453b-b1c1-0483a1176920" CreationDate="2011-02-06T23:37:09.510" UserId="41" Text="There are essentially two methods to get what you want, and you can use them separately or together:&#xD;&#xA;&#xD;&#xA;## Saturated Fat&#xD;&#xA;&#xD;&#xA;Butter and other saturated fats (i.e. bacon fat or even chicken fat) will do wonders to &quot;bind&quot; sauces to chicken.  Among other reasons, it's partly because saturated fat is solid at room temperature and still fairly viscous at moderately higher temperatures.&#xD;&#xA;&#xD;&#xA;In fact, traditional &quot;wing sauce&quot; is invariably some combination of hot sauce and butter.  The butter helps cut the spiciness and also helps keep the sauce attached to the meat.&#xD;&#xA;&#xD;&#xA;## Dry Heat&#xD;&#xA;&#xD;&#xA;I use this technique for ribs far more often than chicken, but the idea here is to make the sauce into a glaze by reducing it.&#xD;&#xA;&#xD;&#xA;Set your oven to broil and apply a thin coat of sauce to the meat; make sure you cover it completely but don't glob it on.  Now put the meat on a rack beneath the broiler and wait until you see the sauce starting to bubble.  Take it out of the oven.  Repeat several times until you've got a thick, sticky coat of sauce (usually around 5 times for me).&#xD;&#xA;&#xD;&#xA;Note that if the sauce is very thick (i.e. a store-bought BBQ sauce) then you'll actually want to water it down a bit first.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;For chicken I honestly prefer to just throw in some butter, but you can use either technique as long as the meat isn't too lean." />
  <row Id="24443" PostHistoryTypeId="6" PostId="11873" RevisionGUID="388d2dd1-aba1-4e66-b5b5-928b4afefa11" CreationDate="2011-02-06T23:39:09.900" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;vegetables&gt;&lt;cutting&gt;" />
  <row Id="24444" PostHistoryTypeId="6" PostId="11873" RevisionGUID="de375c2b-6138-48a7-a180-0934ce644a24" CreationDate="2011-02-06T23:39:22.647" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;preparation&gt;&lt;vegetables&gt;&lt;cutting&gt;" />
  <row Id="24445" PostHistoryTypeId="2" PostId="11876" RevisionGUID="694ceb48-921e-4a72-b274-0d0d3986d6b3" CreationDate="2011-02-06T23:48:47.693" UserId="41" Text="Honestly, dicing is very quick and easy if you use a good sharp knife and the proper technique.  I strongly suggest having a look through our [tag:knife-skills] questions and in particular ones like [How to dice tomatoes?][1].  I guarantee that with a little practice, you'll get better, more consistent results than any overpriced kitchen gadget.  A good chef's knife is the better investment.&#xD;&#xA;&#xD;&#xA;Nevertheless, on the days that I am feeling *incredibly* lazy or am running particularly short on time, I'll sometimes resort to using my [Progressive Onion Chopper][2].  Note that I'm on my 3rd one now; they're made of plastic and tend to break easily if you apply too much pressure (which you sometimes can't avoid doing if you want to actually make a clean cut).  I really do not recommend these for heavy-duty or prolonged use; as I said above, they're useful for the occasional bout of extreme laziness.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/3195/41&#xD;&#xA;  [2]: http://www.amazon.com/Progressive-GOC-300-International-Onion-Chopper/dp/B000A389IM" />
  <row Id="24446" PostHistoryTypeId="6" PostId="11874" RevisionGUID="e718dd72-2674-4653-a7e8-f3bbc7ed4ad0" CreationDate="2011-02-06T23:50:38.080" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;sauce&gt;" />
  <row Id="24447" PostHistoryTypeId="6" PostId="11867" RevisionGUID="62fdd98e-a103-4fed-a4ec-f20ed9f0bb30" CreationDate="2011-02-06T23:51:22.480" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;meat&gt;&lt;fats&gt;&lt;turkey&gt;&lt;grinding&gt;" />
  <row Id="24448" PostHistoryTypeId="6" PostId="11850" RevisionGUID="652d2aeb-04cb-44c1-ad21-b243f4eca875" CreationDate="2011-02-06T23:53:33.240" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;knife-skills&gt;&lt;oats&gt;&lt;granola&gt;" />
  <row Id="24449" PostHistoryTypeId="6" PostId="3195" RevisionGUID="7ec5d03e-91da-4d66-a001-1748fb8f1367" CreationDate="2011-02-07T00:09:49.593" UserId="41" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;tomatoes&gt;&lt;mexican-cuisine&gt;" />
  <row Id="24450" PostHistoryTypeId="2" PostId="11877" RevisionGUID="e68158c8-38e5-4d88-aed4-bfcc222387d4" CreationDate="2011-02-07T00:37:25.350" UserId="2334" Text="I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wonder, if I cook a big batch of red or green lentils how long can I then store them ?.&#xD;&#xA;&#xD;&#xA;Also any tips on how best to store cooked lentils will be much appreciated." />
  <row Id="24451" PostHistoryTypeId="1" PostId="11877" RevisionGUID="e68158c8-38e5-4d88-aed4-bfcc222387d4" CreationDate="2011-02-07T00:37:25.350" UserId="2334" Text="How long can I store cooked lentils ?" />
  <row Id="24452" PostHistoryTypeId="3" PostId="11877" RevisionGUID="e68158c8-38e5-4d88-aed4-bfcc222387d4" CreationDate="2011-02-07T00:37:25.350" UserId="2334" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;lentils&gt;" />
  <row Id="24453" PostHistoryTypeId="5" PostId="11877" RevisionGUID="63c02d3e-f57e-4384-9469-b6e04eafd54a" CreationDate="2011-02-07T01:11:49.523" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wonder, if I cook a big batch of red or green lentils how long can I then store them?&#xD;&#xA;&#xD;&#xA;Also any tips on how best to store cooked lentils will be much appreciated." />
  <row Id="24454" PostHistoryTypeId="4" PostId="11877" RevisionGUID="63c02d3e-f57e-4384-9469-b6e04eafd54a" CreationDate="2011-02-07T01:11:49.523" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="How long can I store cooked lentils?" />
  <row Id="24455" PostHistoryTypeId="6" PostId="11877" RevisionGUID="63c02d3e-f57e-4384-9469-b6e04eafd54a" CreationDate="2011-02-07T01:11:49.523" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;beans&gt;&lt;lentils&gt;" />
  <row Id="24456" PostHistoryTypeId="2" PostId="11878" RevisionGUID="21a34b7f-ffa2-49f3-8fbc-ed4f3fb795ec" CreationDate="2011-02-07T01:31:49.140" UserId="4665" Text="I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the recipes I can find online start from base ingredients, or corn muffin mix, rather than using completed corn bread as an ingredient. Recipes for bread pudding don't have this problem; they don't expect you to start from flour :)&#xD;&#xA;&#xD;&#xA;Can I just substitute corn bread for wheat bread in a bread pudding recipe and get palatable results? I'm not at all sure. If not, what would people suggest I do to my corn bread, to turn it into corn bread pudding?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24457" PostHistoryTypeId="1" PostId="11878" RevisionGUID="21a34b7f-ffa2-49f3-8fbc-ed4f3fb795ec" CreationDate="2011-02-07T01:31:49.140" UserId="4665" Text="making corn bread budding from corn bread" />
  <row Id="24458" PostHistoryTypeId="3" PostId="11878" RevisionGUID="21a34b7f-ffa2-49f3-8fbc-ed4f3fb795ec" CreationDate="2011-02-07T01:31:49.140" UserId="4665" Text="&lt;substitutions&gt;&lt;bread&gt;&lt;dessert&gt;&lt;corn&gt;&lt;pudding&gt;" />
  <row Id="24459" PostHistoryTypeId="4" PostId="11878" RevisionGUID="9f7a24b4-3832-4cad-8345-9d343be2d6b4" CreationDate="2011-02-07T01:46:34.113" UserId="41" Comment="edited title" Text="Making corn bread pudding from corn bread" />
  <row Id="24460" PostHistoryTypeId="2" PostId="11879" RevisionGUID="9961bde2-6183-438e-b4ba-585708bbb9fe" CreationDate="2011-02-07T01:49:08.037" UserDisplayName="daniel" Text="You can sort of substitute, yes. Bear in mind that cornbread has a far lower gluten content than wheat breads (zero gluten if there's no wheat flour in the recipe), and thus will not hold together quite as well. So you may wish to use slightly less of the custard base.&#xD;&#xA;&#xD;&#xA;In addition, I've found that cornbread doesn't generally make a particularly nice sweet pudding; it's much better in a savoury application. So perhaps throw in some jalapeno and some goat cheese. " />
  <row Id="24461" PostHistoryTypeId="25" PostId="11878" RevisionGUID="a9c75939-41c1-43ca-b7d4-fc1297ab0611" CreationDate="2011-02-07T02:16:22.807" Comment="http://twitter.com/#!/StackCooking/status/34435269599952896" />
  <row Id="24462" PostHistoryTypeId="2" PostId="11880" RevisionGUID="aff21857-38b8-423c-8b75-a34dea304fef" CreationDate="2011-02-07T04:32:40.500" UserId="4722" Text="I have made it with a coconut rum and found it to be delightful.  Really it was impressive that I didn't eat all the custard before it made it in the the tiramisu.  I think that that time I was following the Richard Sax recipe in [Classic Home Desserts][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=1xJKoxE0WtgC&amp;lpg=PP1&amp;dq=richard%20sax&amp;pg=PP1#v=onepage&amp;q&amp;f=false" />
  <row Id="24463" PostHistoryTypeId="25" PostId="11863" RevisionGUID="5acf4a98-6733-42c7-9c4e-2c73e038c8e0" CreationDate="2011-02-07T05:16:22.993" Comment="http://twitter.com/#!/StackCooking/status/34480568951373824" />
  <row Id="24464" PostHistoryTypeId="5" PostId="11875" RevisionGUID="b9b48a2e-666e-42b3-87bb-854fcd952060" CreationDate="2011-02-07T05:18:07.283" UserId="41" Comment="added 102 characters in body; deleted 1 characters in body" Text="There are essentially two methods to get what you want, and you can use them separately or together:&#xD;&#xA;&#xD;&#xA;## Saturated Fat&#xD;&#xA;&#xD;&#xA;Butter and other saturated fats (i.e. bacon fat or even chicken fat) will do wonders to &quot;bind&quot; sauces to chicken.  Among other reasons, it's partly because saturated fat is solid at room temperature and still fairly viscous at moderately higher temperatures.&#xD;&#xA;&#xD;&#xA;In fact, traditional &quot;wing sauce&quot; is invariably some combination of hot sauce and butter.  The butter helps cut the spiciness and also helps keep the sauce attached to the meat.&#xD;&#xA;&#xD;&#xA;## Dry Heat&#xD;&#xA;&#xD;&#xA;I use this technique for ribs far more often than chicken, but the idea here is to make the sauce into a glaze by reducing it.&#xD;&#xA;&#xD;&#xA;Set your oven to broil and apply a thin coat of sauce to the meat; make sure you cover it completely but don't glob it on.  Now put the meat on a rack beneath the broiler and wait until you see the sauce starting to bubble (should be no more than 1-2 minutes if you've applied enough sauce and your oven is hot enough).  Then take it out of the oven.  Repeat several times until you've got a thick, sticky coat of sauce (usually around 5 times for me).&#xD;&#xA;&#xD;&#xA;Note that if the sauce is very thick (i.e. a store-bought BBQ sauce) then you'll actually want to water it down a bit first.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;For chicken I honestly prefer to just throw in some butter, but you can use either technique as long as the meat isn't too lean." />
  <row Id="24465" PostHistoryTypeId="2" PostId="11881" RevisionGUID="cfbf05e8-8fe0-44c1-8fae-aab7ef959af3" CreationDate="2011-02-07T07:24:13.690" UserId="130" Text="I'm looking at making [this](http://www.instructables.com/id/Make-a-Bloody-Valentines-Heart/) for Valentines but I found it too late to ship the mold in from the USA (I'm in Melbourne Australia). Being that this is a technologically backward country and thats impossible to find anything local online, is there anyone here from Melbourne who knows or has any idea of where I might be able to find an anatomically heart shaped mold. &#xD;&#xA;&#xD;&#xA;Sorry if this is off topic - feel free to close&#xD;&#xA;&#xD;&#xA;Darko Z" />
  <row Id="24466" PostHistoryTypeId="1" PostId="11881" RevisionGUID="cfbf05e8-8fe0-44c1-8fae-aab7ef959af3" CreationDate="2011-02-07T07:24:13.690" UserId="130" Text="Heart shaped mold" />
  <row Id="24467" PostHistoryTypeId="3" PostId="11881" RevisionGUID="cfbf05e8-8fe0-44c1-8fae-aab7ef959af3" CreationDate="2011-02-07T07:24:13.690" UserId="130" Text="&lt;gelatin&gt;&lt;mold&gt;" />
  <row Id="24468" PostHistoryTypeId="2" PostId="11882" RevisionGUID="b781a9ec-f8a0-4fe8-96a5-4e16f9602afa" CreationDate="2011-02-07T07:35:05.323" UserId="1236" Text="I completely agree with Aaronut about getting better with knife skills as the best option, but for lazy night I have a device similar to the onion chopper he mentioned as well.  It does its job, but most of the time I find that it's easier to use my knife than it is to clean it.&#xD;&#xA;&#xD;&#xA;If you're looking for something heavy duty and have money to burn, there is a series of devices that I've seen in the back of house at plenty of restaurants, for example the [Nemco Easy Chopper][1] ([Video of it in action][2]).  They're going to set you back anywhere from $150-$200 though.&#xD;&#xA;&#xD;&#xA;On [this page][3] you can search by what you want to cut and what type of cut you want to make to find something that suits your needs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nemcofoodequip.com/Products/FoodPrepEquip/EasyChopper.aspx&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=2lbypkET7BU&#xD;&#xA;  [3]: http://www.nemcofoodequip.com/Products/FoodPrepEquip/Default.aspx" />
  <row Id="24469" PostHistoryTypeId="2" PostId="11883" RevisionGUID="0b39ffdd-ec3c-446a-a1ae-1b75bffd6891" CreationDate="2011-02-07T08:20:29.077" UserId="4710" Text="Depending on the temperature in your fridge, cooked lentils will be safe to eat for 2 to 5 days when using a sealed container, filled with the cooking water. By immersing them, your lentils won't dry out and they'll be ready to use whenever you need them - just drain the amount you need. &#xD;&#xA;&#xD;&#xA;If you've got sufficient freezer space you could also freeze the cooked lentils. Just prepare a whole lot of lentils and divide them in individual portions to put in small freezer bags. Make sure you push out any air before sealing the bag. Freezed lentils will be fine anywhere from 4 up to 6 months. &#xD;&#xA;&#xD;&#xA;However, I would strongly recommend using dried lentils, which I'm sure you'll be able to find in Copenhagen. Just make a habit of soaking the amount of lentils you need for your breakfast and you'll never have to worry about storing leftovers! But above that, dried lentils tend to taste **much** better than canned lentils. :)" />
  <row Id="24470" PostHistoryTypeId="5" PostId="11883" RevisionGUID="24cfb60c-02e4-4c7e-a353-468ffd69461a" CreationDate="2011-02-07T08:26:12.613" UserId="4710" Comment="added 24 characters in body" Text="Depending on the temperature in your fridge, cooked lentils will be safe to eat for 2 to 5 days when using a sealed container, filled with the cooking water. By immersing them, your lentils won't dry out and they'll be ready to use whenever you need them - just drain the amount you need. &#xD;&#xA;&#xD;&#xA;If you've got sufficient freezer space you could also freeze the cooked lentils. Just prepare a whole lot of lentils and divide them in individual portions to put in small freezer bags. Make sure you push out any air before sealing the bag. Freezed lentils will be fine anywhere from 4 up to 6 months. &#xD;&#xA;&#xD;&#xA;However, I would strongly recommend using dried lentils, which I'm sure you'll be able to find in Copenhagen. Just make a habit of soaking the amount of lentils you need for your breakfast and you'll never have to worry about storing leftovers. It's a lot cheaper too! But above that, dried lentils tend to taste **much** better than canned lentils. :)" />
  <row Id="24471" PostHistoryTypeId="2" PostId="11884" RevisionGUID="2c82147a-0d6a-4dc4-a537-5ba416abb5b9" CreationDate="2011-02-07T08:56:24.000" UserId="2939" Text="Agree with all answers here for a predominately Anglo-Saxon cooking approach.  However, I've noticed that seasoning when talking about Thai food (for example), is often defined as a combination of fish sauce, palm sugar, lime juice, and sometimes chili - all added to taste at the end of the cooking process. &#xD;&#xA;&#xD;&#xA;I'd suggest different cultures have different definitions for 'seasoning'. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="24472" PostHistoryTypeId="2" PostId="11885" RevisionGUID="2558bd5b-a52d-44d9-a57f-c23def08946c" CreationDate="2011-02-07T09:10:55.820" UserId="4580" Text="No, it's fine.&#xD;&#xA;It wasn't opened or anything? Then nothing is wrong with it.&#xD;&#xA;If you already opened it, smell it." />
  <row Id="24473" PostHistoryTypeId="6" PostId="11850" RevisionGUID="e3087c1a-1e76-481f-b9f7-c46ba5f6c5d3" CreationDate="2011-02-07T10:54:42.680" UserId="373" Comment="edited tags" Text="&lt;baking&gt;&lt;knife-skills&gt;&lt;oats&gt;&lt;flapjack&gt;" />
  <row Id="24474" PostHistoryTypeId="2" PostId="11886" RevisionGUID="c5171826-774e-4ab1-89a3-d9dcbd0bbd14" CreationDate="2011-02-07T12:00:50.923" UserId="2391" Text="Cardamom, is used in some carrot cakes and carrot dishes as well as many Asian deserts so that would certainly go. A common paring with cardamom and lemon seems to be [mixed spice][1] so that, or any of it's components, would work as well. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikibooks.org/wiki/Cookbook:Mixed_Spice" />
  <row Id="24475" PostHistoryTypeId="2" PostId="11887" RevisionGUID="126db05b-e406-4246-bbed-6bc8942c675f" CreationDate="2011-02-07T12:24:46.877" UserId="4489" Text="Duplicating RBerteig's comment as an answer for posterity:&#xD;&#xA;&#xD;&#xA;&gt;  Humidity is the enemy of hard candy. It will turn it into hard, sticky, goo. I'd try sealing a few pieces in an air-tight container along with some dry rice (or better, silica gel packets) and see if that works better." />
  <row Id="24476" PostHistoryTypeId="2" PostId="11888" RevisionGUID="bb69bcef-5c18-4192-993a-63f87e6c85f4" CreationDate="2011-02-07T12:42:16.240" UserId="4303" Text="Cut enough off the top to expose the seeds. Cut enough off the botton to expose the seeds. Now you have a barrel shaped bit of tomato.&#xD;&#xA;&#xD;&#xA;Place, the tomato on it's side, so that one of the flat sides is facing you. Now cut half way through the tomato such that the thickness of the slice is about the thickness of the tomato wall. Rather than cutting all the way through, start turning your knife so that you cut out the core of the tomato.&#xD;&#xA;&#xD;&#xA;You now have a large rectangle piece of tomato and dicing is easy." />
  <row Id="24477" PostHistoryTypeId="5" PostId="11877" RevisionGUID="889d517a-511b-4fd7-85ab-5d42dc00ec5d" CreationDate="2011-02-07T12:48:16.937" UserId="2334" Comment="added 6 characters in body" Text="I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wonder, if I cook a big batch of dried red or green lentils how long can I then store them?&#xD;&#xA;&#xD;&#xA;Also any tips on how best to store cooked lentils will be much appreciated." />
  <row Id="24478" PostHistoryTypeId="2" PostId="11889" RevisionGUID="d1b40adb-c1e7-48c4-b395-33ed55421f8c" CreationDate="2011-02-07T13:35:26.833" UserId="4697" Text="What should I do with the kiwi peel? &lt;br&gt;&#xD;&#xA;I've got no problem with its taste and feel &lt;br&gt;&#xD;&#xA;and eat them whole when I'm by myself. &lt;br&gt;&#xD;&#xA;Is it in any way bad for my health?" />
  <row Id="24479" PostHistoryTypeId="1" PostId="11889" RevisionGUID="d1b40adb-c1e7-48c4-b395-33ed55421f8c" CreationDate="2011-02-07T13:35:26.833" UserId="4697" Text="Should I peel kiwifruit?" />
  <row Id="24480" PostHistoryTypeId="3" PostId="11889" RevisionGUID="d1b40adb-c1e7-48c4-b395-33ed55421f8c" CreationDate="2011-02-07T13:35:26.833" UserId="4697" Text="&lt;food-safety&gt;&lt;peeling&gt;&lt;kiwifruit&gt;" />
  <row Id="24481" PostHistoryTypeId="2" PostId="11890" RevisionGUID="b909fbf3-0ff9-4893-a262-d0e263fbab6e" CreationDate="2011-02-07T13:41:30.697" UserId="1259" Text="It is perfectly safe to eat the peel in and of itself. You will need to make sure that you wash it properly, as it may be dirty. But beyond that, it's simply a matter of taste. A lot of people don't like the flavor / texture of the peel and so remove it. &#xD;&#xA;&#xD;&#xA;From a [site devoted to kiwis][1]:&#xD;&#xA;&#xD;&#xA;&gt; Kiwi fruit skin is definitely edible,&#xD;&#xA;&gt; and there's a lot of different&#xD;&#xA;&gt; theories about eating it.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Kiwi fruit skin contains high levels&#xD;&#xA;&gt; of flavonoids, insoluble fiber and&#xD;&#xA;&gt; antioxidants: these substances all&#xD;&#xA;&gt; have a beneficial effect on your&#xD;&#xA;&gt; body's metabolic functions (flavonoids&#xD;&#xA;&gt; and antioxidants) and on your&#xD;&#xA;&gt; digestive system and cardiovascular&#xD;&#xA;&gt; apparatus (insoluble fiber).&#xD;&#xA;&gt; &#xD;&#xA;&gt; Common sense, however, should be&#xD;&#xA;&gt; practiced in this respect: while raw&#xD;&#xA;&gt; kiwi fruit skin contains these&#xD;&#xA;&gt; beneficial substances, it also tends&#xD;&#xA;&gt; to contain more than 99,95% of of the&#xD;&#xA;&gt; pesticides in that particular fruit&#xD;&#xA;&gt; (if they have been used), which&#xD;&#xA;&gt; largely outweighs the benefits from&#xD;&#xA;&gt; flavonoids and antioxidants.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kiwi-fruit.info/" />
  <row Id="24482" PostHistoryTypeId="2" PostId="11891" RevisionGUID="dc57994a-fb87-46e2-9e60-71ad322ac947" CreationDate="2011-02-07T14:23:00.740" UserId="15" Text="Although I am not sure of a store, online or otherwise, where you can buy an anatomically correct heart mold, one approach you might consider is to make your own mold for baking. &#xD;&#xA;&#xD;&#xA;You could buy polymer baking clay to make the mold. As long as you don't heat the mold up, you don't need to worry funmes being off set. However, a standard precaution for Sculpey brand is to use dishes made from their clay as decorative *only*. Therefore you will need to create a barrier using another inert material; wax, saran wrap? Or you could seek out a sculptor and get an earthenware heart mold.&#xD;&#xA;&#xD;&#xA;Another idea is silicone. I am not sure where you'll be able to procure silicone in teeny tiny bulk in Australia (not that I know where to buy it in the US either), but I have seen online people casting silicone using modeling clay. &#xD;&#xA;&#xD;&#xA;Basically, if you were to follow up on this, you would likely be using a Dow Corning &quot;[Silastic][1]&quot;; [here is a link to XIAMETER® RBB-6630-30 BASE, which is inert and compliant with high thermal, repeat use per 21 CFR 177.2600 (U.S. Food &amp; Drug Administration).][2] There are additional products available in Australia, so if you cannot find a distributor for that one you might try another.&#xD;&#xA; &#xD;&#xA;Yes, I know the latter option sounds over the top, but I thought I might throw it out there.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Silastic&#xD;&#xA;  [2]: https://www.xiameter.com/EN/Products/Pages/ProductDetail.aspx?pid=02510189&amp;lir=X803#foodRegulationsAnchor" />
  <row Id="24483" PostHistoryTypeId="2" PostId="11892" RevisionGUID="ac97a920-58a2-4100-aeb8-f4217c35511f" CreationDate="2011-02-07T15:41:40.077" UserId="4726" Text="Can I use black rice vinegar for sushi? (Chinkiang Vinegar)&#xD;&#xA;&#xD;&#xA;What is the difference to white rice vinegar when making sushi?" />
  <row Id="24484" PostHistoryTypeId="1" PostId="11892" RevisionGUID="ac97a920-58a2-4100-aeb8-f4217c35511f" CreationDate="2011-02-07T15:41:40.077" UserId="4726" Text="Black Rice Vinegar for Sushi" />
  <row Id="24485" PostHistoryTypeId="3" PostId="11892" RevisionGUID="ac97a920-58a2-4100-aeb8-f4217c35511f" CreationDate="2011-02-07T15:41:40.077" UserId="4726" Text="&lt;sushi&gt;&lt;vinegar&gt;" />
  <row Id="24486" PostHistoryTypeId="6" PostId="11892" RevisionGUID="7d8f81c0-c291-49d6-aa59-eb94e947f64b" CreationDate="2011-02-07T15:58:05.577" UserId="41" Comment="edited tags" Text="&lt;rice&gt;&lt;asian-cuisine&gt;&lt;sushi&gt;&lt;vinegar&gt;&lt;japanese-cuisine&gt;" />
  <row Id="24487" PostHistoryTypeId="6" PostId="11850" RevisionGUID="46243155-db47-4e95-8cf3-55e0f70523c8" CreationDate="2011-02-07T16:01:14.167" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;knife-skills&gt;&lt;oats&gt;" />
  <row Id="24488" PostHistoryTypeId="5" PostId="11892" RevisionGUID="b961662a-6ba7-415b-9dfc-39e114b013d2" CreationDate="2011-02-07T16:04:01.103" UserId="4726" Comment="added 43 characters in body" Text="Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar)&#xD;&#xA;&#xD;&#xA;What is the difference to white rice vinegar when making sushi?&#xD;&#xA;&#xD;&#xA;Should I still add sugar and salt?" />
  <row Id="24489" PostHistoryTypeId="5" PostId="11891" RevisionGUID="34b3328a-dd57-42db-8d85-c0e9131b3448" CreationDate="2011-02-07T16:20:01.917" UserId="15" Comment="deleted 15 characters in body" Text="Although I am not sure of a store, online or otherwise, where you can buy an anatomically correct heart mold, one approach you might consider is to make your own mold for baking. &#xD;&#xA;&#xD;&#xA;You could buy polymer baking clay to make the mold. As long as you don't heat the mold up, you don't need to worry fumes. However, a standard precaution for Sculpey brand is to use dishes made from their clay as decorative *only*. Therefore you will need to create a barrier using another inert material; wax, saran wrap? Or you could seek out a sculptor and get an earthenware heart mold.&#xD;&#xA;&#xD;&#xA;Another idea is silicone. I am not sure where you'll be able to procure silicone in teeny tiny bulk in Australia (not that I know where to buy it in the US either), but I have seen online people casting silicone using modeling clay. &#xD;&#xA;&#xD;&#xA;Basically, if you were to follow up on this, you would likely be using a Dow Corning &quot;[Silastic][1]&quot;; [here is a link to XIAMETER® RBB-6630-30 BASE, which is inert and compliant with high thermal, repeat use per 21 CFR 177.2600 (U.S. Food &amp; Drug Administration).][2] There are additional products available in Australia, so if you cannot find a distributor for that one you might try another.&#xD;&#xA; &#xD;&#xA;Yes, I know the latter option sounds over the top, but I thought I might throw it out there.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Silastic&#xD;&#xA;  [2]: https://www.xiameter.com/EN/Products/Pages/ProductDetail.aspx?pid=02510189&amp;lir=X803#foodRegulationsAnchor" />
  <row Id="24490" PostHistoryTypeId="6" PostId="11881" RevisionGUID="1f4fa3c4-edf8-43c8-bcb1-20a826e6321b" CreationDate="2011-02-07T16:24:20.057" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;gelatin&gt;" />
  <row Id="24492" PostHistoryTypeId="2" PostId="11894" RevisionGUID="8675b7c8-07fe-4e7b-b347-d0ee6206577d" CreationDate="2011-02-07T16:53:23.743" UserDisplayName="user4731" Text="Not long ago I was watching a cooking program on TV where the presenter was talking about the chemistry of food combinations. He asserted that there were chemical affinities between chocolate and blue cheese that made them a great combination--and demonstrated by making a sort of souffle with the two ingredients--but like a dummy I didn't jot down the recipe. " />
  <row Id="24493" PostHistoryTypeId="1" PostId="11894" RevisionGUID="8675b7c8-07fe-4e7b-b347-d0ee6206577d" CreationDate="2011-02-07T16:53:23.743" UserDisplayName="user4731" Text="Does chocolate go with blue cheese?" />
  <row Id="24494" PostHistoryTypeId="3" PostId="11894" RevisionGUID="8675b7c8-07fe-4e7b-b347-d0ee6206577d" CreationDate="2011-02-07T16:53:23.743" UserDisplayName="user4731" Text="&lt;cheese&gt;&lt;chocolate&gt;&lt;souffle&gt;" />
  <row Id="24495" PostHistoryTypeId="2" PostId="11895" RevisionGUID="e2c3f743-647a-4d26-a159-f2a9d3e2c70f" CreationDate="2011-02-07T17:11:36.303" UserId="4732" Text="I used a Mr. Clean Magic Eraser last night on my deep fryer. It took a little elbow grease but it came right off, no chemicals needed" />
  <row Id="24496" PostHistoryTypeId="25" PostId="11889" RevisionGUID="4408b9ec-6d55-4f41-a0ee-71f9144675a0" CreationDate="2011-02-07T17:16:22.507" Comment="http://twitter.com/#!/StackCooking/status/34661761147740160" />
  <row Id="24497" PostHistoryTypeId="2" PostId="11896" RevisionGUID="ebb46e68-c309-4f21-807e-1276218d5511" CreationDate="2011-02-07T17:49:52.683" UserId="4733" Text="The best way I know to contain the mess and assure perfect bacon is to bake it in the oven a la Alton Brown.  Put a cooling rack on a 1/2 sheet pan and lay out the rashers.  Start the pan in a **cold oven** and heat to 400F.  When the oven comes to temp, turn the bacon rashers over with tongs and check them every 5 minutes until they are as crispy as you want them.  This method makes the best bacon IMHO-- crispy on the outside, with a slight chewiness in the center, and never greasy as the cooling rack lets the fat fall away.  Additionally, save the bacon drippings collected in the sheet pan for other recipes.  Throw any leftover bacon (what?) in a zip top bag for storage in the refrigerator and microwave for 10 seconds the next morning to return it to bacon-y goodness." />
  <row Id="24498" PostHistoryTypeId="25" PostId="11894" RevisionGUID="b7eb89b3-04d9-42b5-842a-25e494e54443" CreationDate="2011-02-07T20:16:22.830" Comment="http://twitter.com/#!/StackCooking/status/34707060675317760" />
  <row Id="24499" PostHistoryTypeId="2" PostId="11897" RevisionGUID="a2ee277f-f79c-4d38-b442-7864013410be" CreationDate="2011-02-07T20:30:56.423" UserId="3756" Text="No, you really can't. First of all the color of the rice would be off. Second, the chinkiang vinegar has a rather strong, slightly burnt flavour that I do not think would go well with sushi. I suppose if you were trying to go beyond the traditional sushi style you could try it. I guess it might work. But if you are striving towards the traditional sushi style you are probably better off substituting with normal white wine vinegar.   &#xD;&#xA;And yes, if you substitute chinkiang vinegar or white wine vinegar you should still add salt and suger. " />
  <row Id="24500" PostHistoryTypeId="2" PostId="11898" RevisionGUID="35e8e442-7efd-449c-b3e2-d74f9a92b8c9" CreationDate="2011-02-07T20:38:31.803" UserId="4736" Text="I have a recipe for long, slow, braised pork chops. I make them the same way every time. I buy 1 inch chops on the bone. Sometimes they come out incredibly tender and sometimes dry and stringy. I know it has to do with fat content as the dry ones have very little fat to skim from the sauce. But I can not discern from the raw meat, which is fattier. I buy center cut chops. The recipe calls for blade chops, but stores don't always have that. Help?" />
  <row Id="24501" PostHistoryTypeId="1" PostId="11898" RevisionGUID="35e8e442-7efd-449c-b3e2-d74f9a92b8c9" CreationDate="2011-02-07T20:38:31.803" UserId="4736" Text="Why are my braised pork chops inconsistent?" />
  <row Id="24502" PostHistoryTypeId="3" PostId="11898" RevisionGUID="35e8e442-7efd-449c-b3e2-d74f9a92b8c9" CreationDate="2011-02-07T20:38:31.803" UserId="4736" Text="&lt;braising&gt;" />
  <row Id="24503" PostHistoryTypeId="2" PostId="11899" RevisionGUID="c26842bc-05e7-4558-aae0-88313bed2444" CreationDate="2011-02-07T21:31:49.163" UserId="4442" Text="The resulting quality of a braise has to do with the connective tissue rather than the fat. Your recipe calls for the blade chop because it is close to the shoulder, which is tougher and contains more connective tissue. This tissue is tough to start, but braising breaks it down into a gelatin and makes the meat tender (and juicy). When you pick your chops, look for thin lines white connective tissue throughout. Or, just use a pork shoulder.&#xD;&#xA;&#xD;&#xA;Also, remember to let the meat cool in the braising liquid. (Not to room temperature, but to an edible temperature). As the meat cools, it draws in some of the liquid and prevents it from drying out. " />
  <row Id="24504" PostHistoryTypeId="2" PostId="11900" RevisionGUID="cccea867-5e3c-4b8a-9687-776a23da04b0" CreationDate="2011-02-07T22:20:53.687" UserId="3203" Text="In New Zealand the export Kiwifruit brand is called Zespri. The have fully organic and close to organic orchards. Most of the spraying happens early in the growing cycle, so by the time you buy it it has been rain washed many times. I have family friends whom have export large Kiwifruit orchards and it is a very organic process once the fruit has formed&#xD;&#xA;&#xD;&#xA;See http://www.zespri.com/sustainability-home/growing-zespri-on-orchard/kiwigreen.html&#xD;&#xA;&#xD;&#xA;The green Kiwifruit is very fuzzy and not nice to eat, the gold Kiwifruit is designed to be eaten skin and all. Kiwi Grapes (bunches of baby Kiwifruit) are also designed to be eaten skin and all&#xD;&#xA;&#xD;&#xA;Kiwifruit in New Zealand is considered a scoop fruit though (same as tamarillos, fejoas etc), and you don't see many locals eating the skin&#xD;&#xA;&#xD;&#xA;The good part of the skin (Exocarp) is not just the dry outer layer, it is the thin living layer immediately behind that. You'll eat that by scooping the fruit out, not some much by cutting it out&#xD;&#xA;&#xD;&#xA;For serving speed we normally cut of the ends, halve, and then place half cut down and slice off the skin working around fruit. Then slice into small discs and serve&#xD;&#xA;&#xD;&#xA;![Sliced kiwifruit][1]&#xD;&#xA;&#xD;&#xA;During picking season the huge surpluses are feed to the beef cows skin and all :-)&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/3rVnb.jpg" />
  <row Id="24505" PostHistoryTypeId="2" PostId="11901" RevisionGUID="64ff9847-7e65-423d-bbae-505e506580fe" CreationDate="2011-02-07T22:42:49.733" UserId="60" Text="I would like to be considered for a moderator position on Seasoned Advice. &#xD;&#xA;&#xD;&#xA;I think that I should be considered because I have demonstrated my ability as a temporary moderator from beta through now. My moderator viewpoint can be summarized as follows:&#xD;&#xA;&#xD;&#xA;* Moderate with patience and respect&#xD;&#xA;* Favor community solutions to problems over moderator heavy-handedness&#xD;&#xA;* Use the moderator button when the community can't or won't fix problems&#xD;&#xA;* Enforce the established community guidelines and expectations, as well as promoting the vision of how StackExchange sites should work based on guidance from Jeff &amp; Co.&#xD;&#xA;&#xD;&#xA;Throughout my time as a moderator I have shown my ability to behave and act respectfully and calmly when dealing with problem users. When there are borderline questions I do not use my moderator close ability. I will wait until the community provides input and votes of their own. However, if a question is blatantly off topic or inappropriate I will exercise my moderator powers and inform the user. If I can see a way to improve their question I will suggest this as well.&#xD;&#xA;&#xD;&#xA;I think our site is a great example of how to effectively and professionally handle moderation of a StackExchange site. We had to do quite a bit of moderator interventions in our early days, but lately the amount of community involvement has really stepped up. Our site is much less drama free than many other SE sites, and I think our moderation team as a whole should be acknowledged for that.&#xD;&#xA;&#xD;&#xA;If you have any questions for me please feel free to ask in the comments." />
  <row Id="24506" PostHistoryTypeId="5" PostId="11657" RevisionGUID="17261e05-ac5a-4a12-911e-8574d6236102" CreationDate="2011-02-07T22:43:00.630" UserId="4580" Comment="added 394 characters in body; added 17 characters in body" Text="I mostly use spirelli in pasta salads, but other thicker pasta works as well. I just cook them in a good amount of water (with salt/oil), nothing fancy really. But don't cook them too long or they will be too soft and not tasty.&#xD;&#xA;&#xD;&#xA;I don't know about the packages in your country, but here, the time is always too short (you hardly can call it al dente), so if you cook it the time written plus one additional minute, you have the perfect time for pasta salad pasta :)&#xD;&#xA;&#xD;&#xA;But it is of course a question of taste, so I would recommend to vary cooking times and see what you like best." />
  <row Id="24507" PostHistoryTypeId="5" PostId="11901" RevisionGUID="330c75bd-95bd-42a4-a29a-8f5959b3aa9a" CreationDate="2011-02-07T22:50:34.073" UserId="60" Comment="added 270 characters in body" Text="I would like to be considered for a moderator position on Seasoned Advice. &#xD;&#xA;&#xD;&#xA;I think that I should be considered because I have demonstrated my ability as a temporary moderator from beta through now. My moderator viewpoint can be summarized as follows:&#xD;&#xA;&#xD;&#xA;* Moderate with patience and respect&#xD;&#xA;* Favor community solutions to problems over moderator heavy-handedness&#xD;&#xA;* Use the moderator button when the community can't or won't fix problems&#xD;&#xA;* Enforce the established community guidelines and expectations, as well as promoting the vision of how StackExchange sites should work based on guidance from Jeff &amp; Co.&#xD;&#xA;&#xD;&#xA;Throughout my time as a moderator I have shown my ability to behave and act respectfully and calmly when dealing with problem users. When there are borderline questions I do not use my moderator close ability. I will wait until the community provides input and votes of their own. However, if a question is blatantly off topic or inappropriate I will exercise my moderator powers and inform the user. If I can see a way to improve their question I will suggest this as well.&#xD;&#xA;&#xD;&#xA;I frequently use the moderator tools to address flags, find delete-candidates. I also communicate regularly with other moderators in the channel chat room, as well as the system-wide moderator chat room. Whenever I'm in doubt I seek the advice and input of my peers.&#xD;&#xA;&#xD;&#xA;I think our site is a great example of how to effectively and professionally handle moderation of a StackExchange site. We had to do quite a bit of moderator interventions in our early days, but lately the amount of community involvement has really stepped up. Our site is much less drama free than many other SE sites, and I think our moderation team as a whole should be acknowledged for that.&#xD;&#xA;&#xD;&#xA;If you have any questions for me please feel free to ask in the comments." />
  <row Id="24508" PostHistoryTypeId="10" PostId="11894" RevisionGUID="fcaea14a-b665-4ded-b4f5-569899065576" CreationDate="2011-02-07T22:52:37.957" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;},{&quot;Id&quot;:2047,&quot;DisplayName&quot;:&quot;Bob&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="24509" PostHistoryTypeId="2" PostId="11902" RevisionGUID="4f8fc0b7-5201-4f0d-8f47-bea91332a692" CreationDate="2011-02-07T23:13:23.490" UserId="3310" Text="My best luck with stove top bacon has been to start with a cold pan. Put the bacon in the pan without separating it. Let the pan warm up gradually, medium/medium low heat, and separate the bacon slices as they warm up and stop sticking together. Keep cooking, although you can probably turn up the heat slightly as the pan gets a little more fat in it. Good bacon takes time." />
  <row Id="24510" PostHistoryTypeId="25" PostId="11898" RevisionGUID="949d77c0-7e70-40a2-87fb-dc9af5cf69fc" CreationDate="2011-02-07T23:16:23.270" Comment="http://twitter.com/#!/StackCooking/status/34752360148500480" />
  <row Id="24511" PostHistoryTypeId="5" PostId="11901" RevisionGUID="ce683c7d-a8b5-424b-ae12-08bb7815ca00" CreationDate="2011-02-07T23:16:45.233" UserId="60" Comment="deleted 4 characters in body" Text="I would like to be considered for a moderator position on Seasoned Advice. &#xD;&#xA;&#xD;&#xA;I think that I should be considered because I have demonstrated my ability as a temporary moderator from beta through now. My moderator viewpoint can be summarized as follows:&#xD;&#xA;&#xD;&#xA;* Moderate with patience and respect&#xD;&#xA;* Favor community solutions to problems over moderator heavy-handedness&#xD;&#xA;* Use the moderator button when the community can't or won't fix problems&#xD;&#xA;* Enforce the established community guidelines and expectations, as well as promoting the vision of how StackExchange sites should work based on guidance from Jeff &amp; Co.&#xD;&#xA;&#xD;&#xA;Throughout my time as a moderator I have shown my ability to behave and act respectfully and calmly when dealing with problem users. When there are borderline questions I do not use my moderator close ability. I will wait until the community provides input and votes of their own. However, if a question is blatantly off topic or inappropriate I will exercise my moderator powers and inform the user. If I can see a way to improve their question I will suggest this as well.&#xD;&#xA;&#xD;&#xA;I frequently use the moderator tools to address flags, find delete-candidates. I also communicate regularly with other moderators in the channel chat room, as well as the system-wide moderator chat room. Whenever I'm in doubt I seek the advice and input of my peers.&#xD;&#xA;&#xD;&#xA;I think our site is a great example of how to effectively and professionally handle moderation of a StackExchange site. We had to do quite a bit of moderator interventions in our early days, but lately the amount of community involvement has really stepped up. Our site has much less drama than many other SE sites, and I think our moderation team as a whole should be acknowledged for that.&#xD;&#xA;&#xD;&#xA;If you have any questions for me please feel free to ask in the comments." />
  <row Id="24512" PostHistoryTypeId="2" PostId="11903" RevisionGUID="f7df8287-0b99-421a-8539-0ee5391d7738" CreationDate="2011-02-07T23:51:35.147" UserId="3345" Text="Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney beans, should I drain and rinse them first? Goya brand beans have recipes on the side of the can that call for undrained beans. &#xD;&#xA;&#xD;&#xA;On the one hand, I've heard claims that using the liquid in the can will increase gassiness, and that in some brands it can contain a lot of sodium. But I've also heard that it contains lots of soluble fiber that is lost if drained. Is there merit to either of these claims? Are there other nutrients that get lost if I drain and rinse? I always feel bad throwing out anything edible." />
  <row Id="24513" PostHistoryTypeId="1" PostId="11903" RevisionGUID="f7df8287-0b99-421a-8539-0ee5391d7738" CreationDate="2011-02-07T23:51:35.147" UserId="3345" Text="Should I rinse canned beans before using them?" />
  <row Id="24514" PostHistoryTypeId="3" PostId="11903" RevisionGUID="f7df8287-0b99-421a-8539-0ee5391d7738" CreationDate="2011-02-07T23:51:35.147" UserId="3345" Text="&lt;mexican-cuisine&gt;&lt;beans&gt;&lt;budget-cooking&gt;" />
  <row Id="24515" PostHistoryTypeId="2" PostId="11904" RevisionGUID="64997e8d-c094-4454-a4e7-258eed19b43c" CreationDate="2011-02-08T00:39:36.723" UserId="1393" Text="I recommend that you always rinse and drain them. To me, the juice has an unpleasant snottiness that I don't want in my food at all. " />
  <row Id="24516" PostHistoryTypeId="6" PostId="811" RevisionGUID="b1fc09e4-9703-4f41-9183-651eb78dc356" CreationDate="2011-02-08T01:07:35.420" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;food-science&gt;&lt;garlic&gt;" />
  <row Id="24517" PostHistoryTypeId="6" PostId="816" RevisionGUID="679ecef2-e4c7-4193-94a8-3068e97e4f8e" CreationDate="2011-02-08T01:08:57.103" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;food-preservation&gt;&lt;canning&gt;&lt;jam&gt;" />
  <row Id="24518" PostHistoryTypeId="6" PostId="858" RevisionGUID="b7485760-6464-40aa-8917-41ca5fa6fb1a" CreationDate="2011-02-08T01:10:23.000" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;grilling&gt;&lt;beer&gt;" />
  <row Id="24519" PostHistoryTypeId="2" PostId="11905" RevisionGUID="3dff49c0-dbf4-4efe-bd41-a62c0680bc3f" CreationDate="2011-02-08T01:11:01.350" UserId="3750" Text="Just add some italian seasonings to the tomato sauce and reduce it a bit.  Garlic, Parsely, Basil, Oregano, pepper, salt...etc...touch of olive oil.." />
  <row Id="24520" PostHistoryTypeId="2" PostId="11906" RevisionGUID="4f9a6689-8f4a-4674-9ee7-07475a120a38" CreationDate="2011-02-08T02:01:02.140" UserId="4138" Text="We were gifted a Sizzler yesterday - a sort of elongated shallow cast-iron pan on a wood base for serving and keeping warm at the table. I know these are supposed to be for helping things caramelise, but I'm at a bit of a loss as to what to serve in it and how to make use of it.&#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="24521" PostHistoryTypeId="1" PostId="11906" RevisionGUID="4f9a6689-8f4a-4674-9ee7-07475a120a38" CreationDate="2011-02-08T02:01:02.140" UserId="4138" Text="What to do with a Sizzler?" />
  <row Id="24522" PostHistoryTypeId="3" PostId="11906" RevisionGUID="4f9a6689-8f4a-4674-9ee7-07475a120a38" CreationDate="2011-02-08T02:01:02.140" UserId="4138" Text="&lt;equipment&gt;&lt;cooking-techniques&gt;" />
  <row Id="24523" PostHistoryTypeId="2" PostId="11907" RevisionGUID="d9428984-3b13-4cef-aae7-40010b19e42b" CreationDate="2011-02-08T02:11:19.250" UserDisplayName="user4739" Text="I use a piece of bread in the canister.&lt;br&gt;&#xD;&#xA;It works in the same manner as rice does." />
  <row Id="24524" PostHistoryTypeId="2" PostId="11908" RevisionGUID="443d5afc-4753-4a49-baf4-2e8e82d4890a" CreationDate="2011-02-08T02:20:48.967" UserDisplayName="user4740" Text="Another solution is to save the little silica dessicant packages that come in many prescription drug packages. They are blue when they are fresh, and turn pink as they absorb moisture. Once pink they can be dried out by gently heating in the oven for a few minutes (10-15 mins at 200F or so). Place in the bottom of the sugar jar and check on them every few weeks or months, depending on the ambient humidity in your region." />
  <row Id="24525" PostHistoryTypeId="2" PostId="11909" RevisionGUID="7483e7a8-418e-4e74-8c06-450006b41b74" CreationDate="2011-02-08T02:44:59.593" UserId="3169" Text="Use it to make pittsburgh style steak.  I absolutely love doing that. Get or cut your own thick 1.5&quot;&lt; steaks. Put the pan in the oven and get it as hot as possible. (be sure to leave the wood place out of the oven :-) )   Turn on the broiler and toss on the steak after coating with the seasoning.   Turn once.  Check the temp to make sure the inside is done to your liking.  I serve it with blue cheese crumbles that melt into the best steak sauce ever.  &#xD;&#xA;&#xD;&#xA;Other options include fajita steak or chicken with peppers and onions.  &#xD;&#xA;&#xD;&#xA;Essentially the possibilities are endless.  Just be careful as they will burn you if not handled properly. " />
  <row Id="24526" PostHistoryTypeId="5" PostId="11897" RevisionGUID="459c8042-a54b-41d2-8366-3aff0ca517a4" CreationDate="2011-02-08T02:48:28.030" UserId="1393" Comment="typo" Text="No, you really can't. First of all the color of the rice would be off. Second, the chinkiang vinegar has a rather strong, slightly burnt flavour that I do not think would go well with sushi. I suppose if you were trying to go beyond the traditional sushi style you could try it. I guess it might work. But if you are striving towards the traditional sushi style you are probably better off substituting with normal white wine vinegar.   &#xD;&#xA;And yes, if you substitute chinkiang vinegar or white wine vinegar you should still add salt and sugar. " />
  <row Id="24527" PostHistoryTypeId="2" PostId="11910" RevisionGUID="a1046186-b18e-423a-821d-d0dc03567ef2" CreationDate="2011-02-08T05:02:17.537" UserId="3489" Text="Depends on what you're preparing. Probably: usually yes, sometimes no.&#xD;&#xA;&#xD;&#xA;Michael is right about the texture of the fluid in the can if you're consuming it unaltered. However, especially since you've used the mexican-cuisine tag, I was taught to keep the juicy stuff when preparing a homemade [mashed][1] beans (as a fresher alternative to a can of refried beans). I expect this flavor rule would go for making [hummus][2] as well. But, to get a heartier/fattier browned lard flavor in traditional [refried][3] beans, most people probably drain beans (if starting with beans from a can).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4199/is-there-a-simple-way-to-make-refried-beans&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5627/#5629&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/4199/is-there-a-simple-way-to-make-refried-beans" />
  <row Id="24528" PostHistoryTypeId="25" PostId="11906" RevisionGUID="089320c9-bb0e-4399-ac1f-4a027410f1e3" CreationDate="2011-02-08T05:16:22.940" Comment="http://twitter.com/#!/StackCooking/status/34842956120850432" />
  <row Id="24529" PostHistoryTypeId="5" PostId="11868" RevisionGUID="ccab111c-f57e-411c-b281-c1d070d24589" CreationDate="2011-02-08T05:24:47.520" UserId="4428" Comment="added 56 characters in body" Text="I have been experimenting with different cuts on my Kitchenaid grinder. For burgers I really like chuck ground on the largest setting. The juiciness and flavor is really noticeable over anything I've had before. I believe chuck is a relatively well-used muscle part of the cow, so the meat is more flavorful and tougher. Also, the chuck steak I used had plenty of fat and tendon, so as these were distributed through the meat it made for great texture. &#xD;&#xA;&#xD;&#xA;EDIT: I should add this is grass-fed beef, so YMMV." />
  <row Id="24530" PostHistoryTypeId="2" PostId="11911" RevisionGUID="34c6db76-d38a-4e1f-a85d-689498f152d2" CreationDate="2011-02-08T05:50:03.863" UserId="1672" Text="My immediate thought is to use it to serve fajitas. They do it in restaurants; why not in your home?" />
  <row Id="24531" PostHistoryTypeId="2" PostId="11912" RevisionGUID="535a717b-97c8-4d0b-93ab-c1d6c087b4f0" CreationDate="2011-02-08T06:02:10.217" UserId="41" Text="Greetings!  I'm Aaron, pro-tem moderator and regular contributor on seasoned advice.  I'm hoping you'll consider voting for me in the upcoming moderator election.&#xD;&#xA;&#xD;&#xA;##Why I want to be a moderator here:&#xD;&#xA;&#xD;&#xA;I've been involved with this site ever since it was just a germ of an idea on [Area 51][1], helping to define the site and get it off the ground.  I know that I am just one of many cooks in this kitchen today, but to me this place is the Beef Bourguignon that's been 3 days in the making.  We're a growing community, and being a moderator means giving it that extra little bit of TLC to make it come out perfect.&#xD;&#xA;&#xD;&#xA;##My vision for Seasoned Advice:&#xD;&#xA;&#xD;&#xA;Cooking is an art form, sprinkled with bits of science here and there.  Our community was really the first (and arguably is still the best) demonstration of how *quality* Q&amp;A can take place even in the face of many unknowns.  We've established several trends and guidelines that have spread across the network, been quoted on other meta sites and even the Stack Exchange blog.&#xD;&#xA;&#xD;&#xA;That *consistent quality* is what's going to set us apart from the hundreds (thousands?) of other cooking sites on the web.  Most people come here (and to other Stack Exchanges) with *problems*; they're looking for *solutions*.  Our mission is to lead them to those solutions without the all-too-familiar obstacles of spam, off-topic posts, inside jokes, and other noise.  Nothing's more frustrating than when your [banana's on fire][2] and all you can find are [a bunch of useless videos][3].&#xD;&#xA;&#xD;&#xA;##I lead by example:&#xD;&#xA;&#xD;&#xA;You can all see my reputation and my [profile][4].  I have a lot of activity here.  But in case you've only seen glimpses of me, here are some things you might not already know:&#xD;&#xA;&#xD;&#xA;  * I do a **ton of editing**, especially to [improve the quality of questions][12], because well-formed questions get well-formed answers.  I'm one of just four members with the [Strunk &amp; White Badge][5].&#xD;&#xA;&#xD;&#xA;  * I **always [respond to comments][10]**, and if somebody shows me my answer is wrong, **[I fix it][11]**.  Pencils have erasers here, and that is a big part of what makes the SE sites unique.&#xD;&#xA;&#xD;&#xA;  * I am pretty sure I have the **highest meta participation** of all members.  I also have quite a bit of reputation on our &quot;mother meta&quot;, [Meta Stack Overflow][6].  I've spent a lot of time not just helping people with their cooking, but helping them to *make the best use of the site itself*.  A number of my meta answers and FAQs have been quoted on other site metas or even the [Stack Exchange blog][13].&#xD;&#xA;&#xD;&#xA;  * I try to [find compromises][14] when I see value in something that doesn't quite work with the mechanics of the site.&#xD;&#xA;&#xD;&#xA;  * I **vastly prefer editing to closing**, but whenever a question has been too far off-topic or otherwise problematic for editing to be useful, I have **always left feedback** politely explaining the specific reasons for the closure and also, if there is something they can do to get it reopened.&#xD;&#xA;&#xD;&#xA;  * I **vote frequently**; I have the [Civic Duty][7] badge and should be getting my Electorate very soon.  The vast majority of my votes are upvotes, but I am not afraid to downvote, non-anonymously, if I feel that an answer is not helpful or productive at all.&#xD;&#xA;&#xD;&#xA;  * I [defended our site/community from the skeptics and pessimists][15] on multiple occasions.&#xD;&#xA;&#xD;&#xA;##What I bring to the table:&#xD;&#xA;&#xD;&#xA;For the **Stack Exchange veterans:**&#xD;&#xA;&#xD;&#xA;I know how the SE team (esp. Jeff, Joel, Robert) thinks and can represent their philosophies here.  I am also not afraid to grind their gears if I feel that we're getting the short end of the stick &lt;sub&gt;(c.f. domain names - we compromised on a redirect from [seasonedadvice.com][8].)&lt;/sub&gt;  And I'm active across the network (see [SO][9], [MSO][6], [P.SE][16], [M.SE][17] for examples), which gives me a broader perspective, helps to spot recurring patterns, and continually reminds me of what life is like for non-moderators.&#xD;&#xA;&#xD;&#xA;For the **Newcomers** and **Seasoned Advice exclusives:**&#xD;&#xA;&#xD;&#xA;Cooking and code go together like cheese and chalk, so new members will be our lifeblood. They may lack SE experience but they are taking their time to contribute and need to be treated with special care.  To that end I encourage positive behaviour when I see it (upvotes and compliments) and strive to leave *constructive* criticism when they make honest mistakes.&#xD;&#xA;&#xD;&#xA;I have also been making and would continue to make full use of some of the newer newbie-friendly moderation features, such as converting answers to comments.  I've also been a strong advocate for [better documentation][18], and have tried to [help identify usability issues][19] and other technical obstacles.&#xD;&#xA;&#xD;&#xA;##How I actually moderate:&#xD;&#xA;&#xD;&#xA;Moderators should spend most of their effort doing the things that the community cannot, and that is what I have been doing: Responding to flags, handling abuse, watching the analytics, and pruning dead questions (due to a lack of 10k-rep members).&#xD;&#xA;&#xD;&#xA;On occasion the community may become deadlocked or simply not notice a problem, so I would still help close the occasional question.  Over the long term I see this aspect becoming progressively less relevant as a moderator role.&#xD;&#xA;&#xD;&#xA;##In Conclusion:&#xD;&#xA;&#xD;&#xA;I think that overall I have been a force for good in this community, helping to shed much of the baggage and drama that plagued other Stack Exchanges and establish ourselves as a legitimate and professional Q&amp;A.&#xD;&#xA;&#xD;&#xA;If you agree, vote for me!&#xD;&#xA;&#xD;&#xA;  [1]: http://area51.stackexchange.com/proposals/1288/food-and-cooking&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/7740/41&#xD;&#xA;  [3]: http://www.google.com/search?q=banana+on+fire&#xD;&#xA;  [4]: http://cooking.stackexchange.com/users/41/aaronut&#xD;&#xA;  [5]: http://cooking.stackexchange.com/badges/12/strunk-white&#xD;&#xA;  [6]: http://meta.stackoverflow.com/users/141911/aarobot&#xD;&#xA;  [7]: http://cooking.stackexchange.com/badges/32/civic-duty&#xD;&#xA;  [8]: http://seasonedadvice.com&#xD;&#xA;  [9]: http://stackoverflow.com/users/38360/aaronaught&#xD;&#xA;  [10]: http://cooking.stackexchange.com/posts/11355/revisions&#xD;&#xA;  [11]: http://cooking.stackexchange.com/posts/11281/revisions&#xD;&#xA;  [12]: http://cooking.stackexchange.com/posts/10875/revisions&#xD;&#xA;  [13]: http://blog.stackoverflow.com/2011/01/real-questions-have-answers/&#xD;&#xA;  [14]: http://meta.cooking.stackexchange.com/q/355/41&#xD;&#xA;  [15]: http://meta.cooking.stackexchange.com/q/840/41&#xD;&#xA;  [16]: http://programmers.stackexchange.com/users/3249/aaronaught&#xD;&#xA;  [17]: http://money.stackexchange.com/users/940/aaronaught&#xD;&#xA;  [18]: http://meta.stackoverflow.com/q/58847/141911&#xD;&#xA;  [19]: http://meta.cooking.stackexchange.com/questions/957/suggestion-change-link-color/959#959" />
  <row Id="24532" PostHistoryTypeId="2" PostId="11913" RevisionGUID="cc188698-e989-412d-b9fa-fe422d3fa3a7" CreationDate="2011-02-08T08:15:27.743" UserId="4323" Text="I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there are some best practices? &lt;br /&gt;specifically:&lt;br /&gt;&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;How long should I marinade? With vinegar based marinades you don't want to marinate for longer than 2 hours. Is this also true with Yoghurt Marinades? If not, what is the idea amount of time to Marinate.&lt;/li&gt;&#xD;&#xA;&lt;li&gt;I heard somewhere that you shouldn't add salt when Marinading with Yohurt until after the meat is Marinated. Is this true and if so why?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;lemon is an important flavour to this kind of dish. Can I add lemon to the yoghurt, or will that make it curdle or do something else negative to the dish?&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Is there anything else important to consider when using Yogurt as a Marinade?&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;If additionally you could break it down in terms of chemical processes, that would be sweet. I'm a bit of a food science nerd.&#xD;&#xA;thank you very much" />
  <row Id="24533" PostHistoryTypeId="1" PostId="11913" RevisionGUID="cc188698-e989-412d-b9fa-fe422d3fa3a7" CreationDate="2011-02-08T08:15:27.743" UserId="4323" Text="What are best practices for using Yoghurt as a Marinade?" />
  <row Id="24534" PostHistoryTypeId="3" PostId="11913" RevisionGUID="cc188698-e989-412d-b9fa-fe422d3fa3a7" CreationDate="2011-02-08T08:15:27.743" UserId="4323" Text="&lt;food-science&gt;&lt;marinade&gt;&lt;yogurt&gt;" />
  <row Id="24535" PostHistoryTypeId="25" PostId="11903" RevisionGUID="0628122c-b370-4649-b4cd-1d304d3af77a" CreationDate="2011-02-08T08:16:22.987" Comment="http://twitter.com/#!/StackCooking/status/34888255514087424" />
  <row Id="24536" PostHistoryTypeId="6" PostId="11850" RevisionGUID="e30281f9-9b49-48a2-a15d-329c0ba290e0" CreationDate="2011-02-08T10:57:05.687" UserId="373" Comment="tried to make it more international" Text="&lt;baking&gt;&lt;knife-skills&gt;&lt;oats&gt;&lt;cereal-bar&gt;" />
  <row Id="24537" PostHistoryTypeId="5" PostId="11850" RevisionGUID="e30281f9-9b49-48a2-a15d-329c0ba290e0" CreationDate="2011-02-08T10:57:05.687" UserId="373" Comment="tried to make it more international" Text="When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, sometimes it's a crumbly mess, especially after cutting.&#xD;&#xA;&#xD;&#xA;Apart from the obvious: a) pressing down hard and evenly before putting it in the oven and b) using enough binding agent (honey / syrup / fat), what other tricks are there? &#xD;&#xA;&#xD;&#xA;e.g. Is it better to cut hot, warm or cold? Leaving it to go cold in its tray seems to work best, but my instinct and habit with all baking is try and get the item out of its tin/tray immediately and let it cool on a rack." />
  <row Id="24538" PostHistoryTypeId="4" PostId="11850" RevisionGUID="e30281f9-9b49-48a2-a15d-329c0ba290e0" CreationDate="2011-02-08T10:57:05.687" UserId="373" Comment="tried to make it more international" Text="How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?" />
  <row Id="24539" PostHistoryTypeId="2" PostId="11914" RevisionGUID="f5a13e11-17b0-4d0d-a655-6905fe66cfad" CreationDate="2011-02-08T11:06:23.840" UserId="4194" Text="I find that the texture of meat is often stringier and tougher if it's cooked straight from the fridge. It's always better if you give it a good few hours out of the fridge to come up to room temperature." />
  <row Id="24540" PostHistoryTypeId="25" PostId="11913" RevisionGUID="b188619a-b443-4bee-93e6-83ce4a560f58" CreationDate="2011-02-08T11:16:22.537" Comment="http://twitter.com/#!/StackCooking/status/34933552172765184" />
  <row Id="24541" PostHistoryTypeId="2" PostId="11915" RevisionGUID="f05c8da8-0ba8-405e-95ac-3fa4e883f275" CreationDate="2011-02-08T11:39:01.010" UserId="4697" Text="I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep finding the taste bland.&#xD;&#xA;&#xD;&#xA;What could I do to enhance the taste when it comes to spices and other ingredients?" />
  <row Id="24542" PostHistoryTypeId="1" PostId="11915" RevisionGUID="f05c8da8-0ba8-405e-95ac-3fa4e883f275" CreationDate="2011-02-08T11:39:01.010" UserId="4697" Text="My salmon burgers are bland " />
  <row Id="24543" PostHistoryTypeId="3" PostId="11915" RevisionGUID="f05c8da8-0ba8-405e-95ac-3fa4e883f275" CreationDate="2011-02-08T11:39:01.010" UserId="4697" Text="&lt;ingredients&gt;&lt;spices&gt;&lt;salmon&gt;" />
  <row Id="24544" PostHistoryTypeId="2" PostId="11916" RevisionGUID="a4a22955-1ae3-4117-a95c-ff89c135da5b" CreationDate="2011-02-08T12:04:40.203" UserId="21" Text="So my roommate forgot about his boiling water and burned one of the pots pretty bad. The bottom is a dark brown/gray with colored spots underneath (electric range). &#xD;&#xA;&#xD;&#xA;What are some household remedies to restore the pot? I'm worried that the heat might have changed the properties of the metal (such as annealing)," />
  <row Id="24545" PostHistoryTypeId="1" PostId="11916" RevisionGUID="a4a22955-1ae3-4117-a95c-ff89c135da5b" CreationDate="2011-02-08T12:04:40.203" UserId="21" Text="Overheated stainless steel stock pot" />
  <row Id="24546" PostHistoryTypeId="3" PostId="11916" RevisionGUID="a4a22955-1ae3-4117-a95c-ff89c135da5b" CreationDate="2011-02-08T12:04:40.203" UserId="21" Text="&lt;pan&gt;&lt;pot&gt;&lt;disaster&gt;&lt;overheat&gt;" />
  <row Id="24547" PostHistoryTypeId="2" PostId="11917" RevisionGUID="1f9bc4c2-4dda-4ed6-a65d-16d4fd88491e" CreationDate="2011-02-08T12:28:30.143" UserId="3756" Text="A marinade is always good to counter blandness. Try marinating it for a few hours in soy sauce, garlic, ginger, lime (or lemon) and some chili. Your fillet should come out anything but bland." />
  <row Id="24548" PostHistoryTypeId="2" PostId="11918" RevisionGUID="01e3ffab-20b8-4052-b6ec-466df2c4cfea" CreationDate="2011-02-08T12:30:19.197" UserId="4303" Text="To answer part 1. I recently watched the Chicken Tikka Masala episode from Blumethals &quot;Further Adventures in Search of Perfection&quot;. The recipe calls for  marinading the chicken for quite a long time. A transcribed recipe says 10 hours: http://www.dominicsayers.com/documents/ChickenTikkaMasala.pdf.&#xD;&#xA;&#xD;&#xA;They also go on to compare the results of a yogurt marinade and a yogurt-less marinade on chicken under an MRI scanner. I don't know if this is valid, but the yogurt apparently had an effect." />
  <row Id="24549" PostHistoryTypeId="2" PostId="11919" RevisionGUID="2e22c7aa-84ca-4ec4-8a3c-8abcac564761" CreationDate="2011-02-08T12:42:48.757" UserId="4745" Text="Do I first cut it in half or do I make crosswise incisions before chopping it? And what is the best knife to use?" />
  <row Id="24550" PostHistoryTypeId="1" PostId="11919" RevisionGUID="2e22c7aa-84ca-4ec4-8a3c-8abcac564761" CreationDate="2011-02-08T12:42:48.757" UserId="4745" Text="Best way to chop an onion?" />
  <row Id="24551" PostHistoryTypeId="3" PostId="11919" RevisionGUID="2e22c7aa-84ca-4ec4-8a3c-8abcac564761" CreationDate="2011-02-08T12:42:48.757" UserId="4745" Text="&lt;onions&gt;&lt;knife-skills&gt;" />
  <row Id="24552" PostHistoryTypeId="2" PostId="11920" RevisionGUID="59126f4b-988b-4a51-bf8a-8f1843564237" CreationDate="2011-02-08T13:55:47.017" UserId="2047" Text="My version of this ( http://www.amazon.com/Lodge-Logic-Pre-Seasoned-Fajita-Set/dp/B00008GKDP/ ) actually came with a set of instructions. It's not meant to be used for cooking, only for serving. Place the pan in a hot oven for about 30 mins to heat it up (while you're cooking), then put your fajitas on it to bring to the table. The cast iron will retain heat for a long time and keep anything you serve on it sizzling hot.&#xD;&#xA;&#xD;&#xA;A cast iron pan would be a great way to cook fajitas, but the shallow sides and strange shape of the &quot;sizzler&quot; pan make it impractical to really cook on. The same instruction book also recommends using another cast iron pan (two, actually) to cook the fajitas.&#xD;&#xA;&#xD;&#xA;If you want to use it for something other than fajitas, it would work just fine as a small griddle. You could probably cook pancakes, a strip steak, or chicken breast on it, but nothing that requires any stirring." />
  <row Id="24553" PostHistoryTypeId="25" PostId="11919" RevisionGUID="1aaefe61-9359-4c51-a7d4-9f2683adaa54" CreationDate="2011-02-08T14:16:22.770" Comment="http://twitter.com/#!/StackCooking/status/34978851398352896" />
  <row Id="24554" PostHistoryTypeId="2" PostId="11921" RevisionGUID="5d754a3a-477d-476e-87db-f23a6b2ac2ad" CreationDate="2011-02-08T14:27:59.360" UserId="3852" Text="I use two different knifes when i dice an onion.  First, cut the onion in half, through the root end (so that each half has a bit of the root on it to hold it together). Next, take a pareing knife (the skiny blade is why I use this knife here) and make vertical cuts that go almost all the way to the root.  Next, use the pareing knife to make horiziantal cuts while using one hand to hold the onion in place. Last, use a chef's knife to make downward cuts to finish the dice.&#xD;&#xA;&#xD;&#xA;If you are trying to julian cut the onion the, cut off both the top and root part of the onion and peel it.  then chop the onion in half vertically and cut thin slices of onion on an angle from the outside toward the middle (about a 10 degree angle should be fine).  I do all of this with a chef's knife" />
  <row Id="24555" PostHistoryTypeId="2" PostId="11922" RevisionGUID="f70ecc9b-ac7e-4207-b362-c0fbbae59c54" CreationDate="2011-02-08T14:29:21.217" UserId="3630" Text="I'm sure there must be videos on youtube in regards to this, but here it is in a nutshell.  Cut the ends off of the onion.  Cut it in half from the root to the tip.  You will have two halves now, each with half the root.  On the end not containing the root, cut horizontally along the entire length up to the root, stopping just short of cutting all the way through.  For a larger onion (or a finer dice), repeat this step as many times as necessary starting close to the cutting board working up to the top of the onion half.  Then, cut vertically many times along the onion, also just to the root but not through.  After this, start cutting at the leading edge (the side that does not contain the root).  Cut all the way to the root, and you will have diced onion.&#xD;&#xA;&#xD;&#xA;Also, the best knife to use for this is a very sharp french knife.  Some people will also use a serrated knife, but there is no tip.  The french knife is all you need." />
  <row Id="24556" PostHistoryTypeId="6" PostId="11916" RevisionGUID="ddc905a3-72ee-401f-af3c-9e5b3b7b32b5" CreationDate="2011-02-08T14:35:19.760" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;pot&gt;" />
  <row Id="24557" PostHistoryTypeId="6" PostId="11906" RevisionGUID="ee450be6-e012-41fe-946f-2e245583f191" CreationDate="2011-02-08T14:43:05.057" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cast-iron&gt;&lt;pan&gt;" />
  <row Id="24558" PostHistoryTypeId="2" PostId="11923" RevisionGUID="482c3b6c-1aeb-4dcb-9032-01744fc6a0d7" CreationDate="2011-02-08T14:56:16.630" UserId="4746" Text="&quot;Corn syrup&quot; (not HFCS) is supposed to be a primarily glucose syrup, though some forumlations contain dextrose. It should should have any fructose in it, though I don't know if any of the brands guarantee that. Karo syrup contained HFCS up until a year ago or so, but it's since been removed. Your best bet would be to contact the manufacturer(s) and ask.&#xD;&#xA;" />
  <row Id="24559" PostHistoryTypeId="2" PostId="11924" RevisionGUID="6ad7d055-f259-4af8-a4b2-63376a9eeb3b" CreationDate="2011-02-08T14:58:06.480" UserId="4489" Text="[Barkeepers Friend][1] is a product that works wonders on steel and aluminum cookware. With a little elbow grease, this stuff removes discoloration very well. If you can't find BKF, Zud is another product that uses Oxalic Acid for it's cleaning power, although it seems to be less potent.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bar_Keepers_Friend" />
  <row Id="24560" PostHistoryTypeId="2" PostId="11925" RevisionGUID="0943369c-7e38-4960-853a-d60cf1169804" CreationDate="2011-02-08T15:03:52.933" UserId="4746" Text="If it's large enough to contain a serving or two without spilling while you carefully mix it, you could make a sort of a dolsot bibimbap, which is usually served in a hot cast iron bowl. Heat the pan, then add a layer of cooked rice, then some cooked vegetables and/or meat, crack an egg on top, and stir gently. You'll get a nice crust of rice on the bottom that develops as you eat." />
  <row Id="24561" PostHistoryTypeId="2" PostId="11926" RevisionGUID="a6cbf522-c4d0-4731-8c36-6b190b057a40" CreationDate="2011-02-08T15:16:52.710" UserId="4746" Text="Hands down, the Cuisinart Green Gourmet ceramic line is the best non-stick cooking surface I've ever used. It works well over high or low heat, it is very non-stick, it has no teflon, the shapes are extremely well designed, and they're pretty affordably priced. I particularly like the two-burner griddle, which has an aluminum base to conduct heat evenly, and is the perfect size and shape for making lots of breakfast foods. It also has a notched corner for pouring off the excess grease.&#xD;&#xA;&#xD;&#xA;Some of mine have after a year or so built up a residue (I think this depends on what kinds of fats you use for cooking - I avoid cooking spray at all costs, but even other fats will eventually build up), but the pan surface is extremely hard, and I was able to get them back to prime condition in a few minutes with a little barkeeper's friend and a nylon SOS pad. Unlike with teflon pans, you can really scrub them without damaging the pan." />
  <row Id="24562" PostHistoryTypeId="5" PostId="11767" RevisionGUID="96cea821-2d91-4d98-b376-c7fe43eebbed" CreationDate="2011-02-08T15:38:28.310" UserId="15" Comment="added note on final seconds of pour and drainage" Text="For a manual drip, you are pouring through a conical filter into a vessel. The key thing to remember with a manual drip is that you are basically replicating an automatic drip (... which is replicating ideal conditions in a manual drip). [Here is a link to a tip sheet from sweetmarias.com][1] (my constant source for coffee information).&#xD;&#xA;&#xD;&#xA;The quantity and coarseness of the coffee, and the temperature of the water are the most important variables you can easily isolate, but they won't help *you* to brew better, more consistent coffee. Why? [They are easily isolated variables you can control simply with tools.]&#xD;&#xA;&#xD;&#xA; - The temperature of the water is vital, as if it is too low or high it will not extract oils correctly (not enough oils will be steeped by the water in the first case, not enough in the latter because the water will go through to quickly and the beans will yield thin coffee). [Remedy:Have a thermometer or the ability to recognize coming-to-boil water]&#xD;&#xA; - The grind (obviously, a fresh grind especially) of the coffee is important as it is with any distillation method. Remember you are matching the temperature and pressure of extraction. For a high pressure extraction (espresso), uniformly fine grind is preferred to ensure the water does not shoot past the puck too quickly. For lower pressure methods (manual drip), you want a medium grind to ensure that the water passes easily but not too quickly. [Remedy:Have a good coffee grinder]&#xD;&#xA; - Personal preference will dictate your preferred ratio of grinds to water, experiment and figure out what you like, but ensure this is the final variable you are isolating. [Remedy:Have a measuring spoon, start at 8 grams (1 rounded tablespoon-ish) per 5 oz water, start playing around from there]&#xD;&#xA;&#xD;&#xA;**In terms of your technique, and improving on the consistency of your brewing process, there are other considerations that likely alter your brew that you can focus on.**&#xD;&#xA;&#xD;&#xA;They are:&#xD;&#xA;&#xD;&#xA; - **steady heat management during pour**: this refers basically to the material your pour cone is made of. Pre-heating your filtercone is one way to compensate for this, though microwaving (especially with a plactic filtercone or the grinds in place) is a toxic idea. Ceramic insulates better than plastic (i.e. the little melitta traveler).  This will ensure throughput of the heat, but ceramic is probably not that necessary since the water shouldn't be in the cone for too long unless you're brewing a full pot (most pour overs should really only be for about 20 ounces of coffee). Speaking of which...&#xD;&#xA; - **pour time**: some automatic coffee makers shove the coffee through because you're in a rush. fantastic. others have a sprinkle head and pour out over a *deliberately extended* period of time. This is because you are trying to extract flavor as thoroughly as possible. Quick is not thorough. **Maintain a slow, steady pour; trickling is less effective since it will cause an uneven leeching from the grinds so be wary of this, submerging is less effective since you will lose heat from your water as it sits there.** This is probably the most important part of a good brewing technique. &#xD;&#xA; -  - You need to learn how to manage the following: it should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA; -  - That said, more practically speaking, you will want to refer to [this link for a chart on specific infusion times][2]: **for a #4 filter, and 20 ounces of coffee, you will want to spend two minutes and thirty seconds on the infusion** (they recommend 32g/4ish rounded Tbsp of coffee)&#xD;&#xA; - others: Wetting the filter, applies when your filter falls down (as wetting it keeps it up), not a big problem with conical filters. EDIT: Rinsing off your filter is preferred by some as filters can give an off-flavor, I have never encountered this with unbleached filters. Wetting the grounds, don't do it, it locks up the oils or stales the coffee when done too far in advance (edit: see *caveat below); same for time between wetting filter/grounds (minimize wetness of coffee). Height of pour, matters because you don't want to splash water or grinds everywhere or lose temp of water pouring too far. Rotation of pour, pick one, do it evenly across all grinds. (*caveat: In the case of a straight pour over filter, non-vacuum, sweetmarias.com recommends &quot;blooming the coffee 15-30 seconds&quot; by sprinkling with a pre-pour. Although I'm not sure if that's what 'wetting the grounds meant. In my experience, premature moisture works less bad for beans with more sugar, i.e. lighter roasts.)&#xD;&#xA;&#xD;&#xA;Two interesting kickers:&#xD;&#xA;&#xD;&#xA; - on quantity of [coffee from sweetmarias][3]: &quot;Simply using more coffee grinds cannot fix other brew problems: If you use 20 grams coffee and 350 ML of water and 4 minutes steep time to achieve 20% extraction (it should), using 40 grams coffee with a contact time of 1 minute to compensate will not result in a better cup.&quot;&#xD;&#xA; - As relating to those last seconds of drops in your pour, &quot;[Perceived coffee bitterness is lower when coffee is brewed hot than when cooler water is used. This is hypothesized to be due to the heightened aromatics released in hot coffee, which counteract the bitterness][4] (Voilley et al., Eval., 287).&quot; The key to remember here is that those last drops are bound to less thermally extractive, and as a result will leech more solids with fewer aromatics. This means you likely want to remove the drip before the final drops fall into your cup.&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [2]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [3]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [4]: http://www.coffeeresearch.org/science/bittermain.htm" />
  <row Id="24563" PostHistoryTypeId="2" PostId="11927" RevisionGUID="6f75cae4-f560-44e0-a466-17043bda674f" CreationDate="2011-02-08T16:32:28.577" UserId="3853" Text="Don't worry about the properties of the pot being altered. The metal was heated to many hundreds of degrees in forging, so your stove adventure can't match the initial het. &#xD;&#xA;&#xD;&#xA;That being said, it can warp and discolor, but this will have little practical effect on the pot's properties, mostly the aesthetics of it.&#xD;&#xA;&#xD;&#xA;The suggestion of a cleaner with Oxalic Acid is right on, and safe for Stainless Stell.&#xD;&#xA;&#xD;&#xA;So, if it is warped, then it will be harder to use for some applications, but it is safe and usable otherwise. The discoloration can be cleaned and will fade further over time.&#xD;&#xA;" />
  <row Id="24564" PostHistoryTypeId="10" PostId="11919" RevisionGUID="eec80039-67dd-4cee-a967-01c0b7c8b265" CreationDate="2011-02-08T17:05:18.993" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:2047,&quot;DisplayName&quot;:&quot;Bob&quot;},{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="24565" PostHistoryTypeId="5" PostId="11919" RevisionGUID="a79bfb0f-c644-4f34-a48e-ff82bcaf5418" CreationDate="2011-02-08T17:05:19.100" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [A definitive method of dicing an onion](http://cooking.stackexchange.com/questions/8155/a-definitive-method-of-dicing-an-onion)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Do I first cut it in half or do I make crosswise incisions before chopping it? And what is the best knife to use?" />
  <row Id="24566" PostHistoryTypeId="25" PostId="11915" RevisionGUID="bfd5c3f5-efd9-451d-911d-f0a37111f319" CreationDate="2011-02-08T17:16:23.897" Comment="http://twitter.com/#!/StackCooking/status/35024154646282240" />
  <row Id="24567" PostHistoryTypeId="2" PostId="11928" RevisionGUID="b56206c4-23b5-4604-b489-7b6ac877654f" CreationDate="2011-02-08T17:52:00.947" UserId="1675" Text="I would squeeze a lemon over the fish when it was done, and then make a sauce for it. You can do like an Aioli or flavored mayonnaise, using ingredients such as capers, dill, lemon etc.. whatever you would normally like on regular cooked salmon. &#xD;&#xA;&#xD;&#xA;Also, you will find a difference in taste between a farm raised and wild-caught salmon. Wild caught salmon have redder flesh (although some places have started dyeing farmed salmon), and have a much stronger salmon flavor than farm raised salmon. " />
  <row Id="24568" PostHistoryTypeId="5" PostId="11911" RevisionGUID="7ffb6617-d4a7-45aa-af61-67c071e0f799" CreationDate="2011-02-08T18:27:13.360" UserId="1672" Comment="added 95 characters in body" Text="My immediate thought is to use it to serve fajitas. They do it in restaurants; why not in your home?&#xD;&#xA;&#xD;&#xA;(Just in case, I'm suggesting it for *serving* the meat or veggies, not for grilling them.)" />
  <row Id="24569" PostHistoryTypeId="2" PostId="11929" RevisionGUID="b6f8390f-c052-43bb-84a2-07cda0c939c1" CreationDate="2011-02-08T19:11:55.980" UserId="3579" Text="I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thumb.  With regular spaghetti, I've tried biting-in-half to see if it's still white in the middle, throwing it against the fridge (which seems more amusing than useful), etc., but are there better and more reliable ways?&#xD;&#xA;&#xD;&#xA;Also, how much does pasta 'cook' once you take it out of the water?  So if you want an *al dente* pasta, do you take it off slightly before done?  If so, how much?" />
  <row Id="24570" PostHistoryTypeId="1" PostId="11929" RevisionGUID="b6f8390f-c052-43bb-84a2-07cda0c939c1" CreationDate="2011-02-08T19:11:55.980" UserId="3579" Text="What's the best way to tell that pasta is one (when boiling)?" />
  <row Id="24571" PostHistoryTypeId="3" PostId="11929" RevisionGUID="b6f8390f-c052-43bb-84a2-07cda0c939c1" CreationDate="2011-02-08T19:11:55.980" UserId="3579" Text="&lt;pasta&gt;" />
  <row Id="24572" PostHistoryTypeId="2" PostId="11930" RevisionGUID="3b7b5c32-381f-4082-bde3-17b8d3effa46" CreationDate="2011-02-08T19:15:00.837" UserId="3489" Text="Since *al dente* means &quot;to the tooth&quot;, I always taste it and see :)" />
  <row Id="24573" PostHistoryTypeId="4" PostId="11929" RevisionGUID="485847aa-3669-4304-a962-0207e6e444f0" CreationDate="2011-02-08T19:19:32.393" UserId="41" Comment="edited tags; edited title" Text="What's the best way to tell that pasta is done (when boiling)?" />
  <row Id="24574" PostHistoryTypeId="6" PostId="11929" RevisionGUID="485847aa-3669-4304-a962-0207e6e444f0" CreationDate="2011-02-08T19:19:32.393" UserId="41" Comment="edited tags; edited title" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="24575" PostHistoryTypeId="5" PostId="11930" RevisionGUID="5469db59-f76a-4383-99c1-ceac7a2f5931" CreationDate="2011-02-08T19:22:14.203" UserId="3489" Comment="explaining more about the aux questions" Text="Since *al dente* means &quot;to the tooth&quot;, I always taste it and see :)&#xD;&#xA;&#xD;&#xA;To my way of thinking, texture and cooked-ness are two different things. The heat cooks the flour which makes up the pasta, but the time in the water allows the water to be absorbed and soften it. A dry noodle soaked overnight in a cup of water might attain an edible texture, but wouldn't actually be cooked.&#xD;&#xA;&#xD;&#xA;Taking pasta out of the water stops the texture from changing, except that too long sitting out and it can get dry again on the outside. Too long in the heat and it would overcook. Lucky that water boils at a pretty constant temperature (for your location/altitude), so once you get the timing right for a particular type of noodle, results are very repeatable.&#xD;&#xA;&#xD;&#xA;I only remove pasta before it's done (par boil) when you're adding it to a casserole." />
  <row Id="24576" PostHistoryTypeId="5" PostId="11927" RevisionGUID="5cbbf4a2-67f2-4325-a759-331558796519" CreationDate="2011-02-08T19:40:15.977" UserId="41" Comment="edited body" Text="Don't worry about the properties of the pot being altered. The metal was heated to many hundreds of degrees in forging, so your stove adventure can't match the initial het. &#xD;&#xA;&#xD;&#xA;That being said, it can warp and discolor, but this will have little practical effect on the pot's properties, mostly the aesthetics of it.&#xD;&#xA;&#xD;&#xA;The suggestion of a cleaner with Oxalic Acid is right on, and safe for Stainless Steel.&#xD;&#xA;&#xD;&#xA;So, if it is warped, then it will be harder to use for some applications, but it is safe and usable otherwise. The discoloration can be cleaned and will fade further over time.&#xD;&#xA;" />
  <row Id="24577" PostHistoryTypeId="25" PostId="11929" RevisionGUID="d3a6dbec-c389-4aca-ade5-121cbcb89d6b" CreationDate="2011-02-08T20:16:24.567" Comment="http://twitter.com/#!/StackCooking/status/35069456107442176" />
  <row Id="24578" PostHistoryTypeId="2" PostId="11931" RevisionGUID="7bd41286-270c-4302-9ea0-fed43fa83b47" CreationDate="2011-02-08T20:16:25.660" UserId="145" Text="After enough experience you'll probably develop the ability to look at it to see if it's done (much the same way people develop a nack for pouring near exact measurements into their hands). Until then there's nothing wrong with picking out a piece of pasta and tasting it (Careful, it's Hot!).&#xD;&#xA;" />
  <row Id="24579" PostHistoryTypeId="2" PostId="11932" RevisionGUID="0d7a0af8-cccf-4003-8f80-44b57c06f11f" CreationDate="2011-02-08T20:18:11.727" UserId="145" Text="add some spice to your seasoning, perhaps a dash of mustard." />
  <row Id="24580" PostHistoryTypeId="2" PostId="11933" RevisionGUID="46abea69-1fc2-40af-bc8b-73d240c5983f" CreationDate="2011-02-08T20:24:11.237" UserId="145" Text="I think you hit the nail on the head when you mentioned fat.  Leaving the skin will give your ground poultry a higher percentage of fat content, resulting a more tender and moist &quot;burger&quot;." />
  <row Id="24581" PostHistoryTypeId="2" PostId="11934" RevisionGUID="2abbf3de-753f-4e80-a6ed-ed4ab05ec5fb" CreationDate="2011-02-08T20:40:23.963" UserId="1259" Text="Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final product when cutting with vs across the grain?" />
  <row Id="24582" PostHistoryTypeId="1" PostId="11934" RevisionGUID="2abbf3de-753f-4e80-a6ed-ed4ab05ec5fb" CreationDate="2011-02-08T20:40:23.963" UserId="1259" Text="Should beef jerky be cut with or across the grain?" />
  <row Id="24583" PostHistoryTypeId="3" PostId="11934" RevisionGUID="2abbf3de-753f-4e80-a6ed-ed4ab05ec5fb" CreationDate="2011-02-08T20:40:23.963" UserId="1259" Text="&lt;beef&gt;&lt;jerky&gt;&lt;dehydrating&gt;" />
  <row Id="24584" PostHistoryTypeId="5" PostId="11767" RevisionGUID="58f9180b-7ffe-4881-9e4a-599eb6f87260" CreationDate="2011-02-08T20:50:40.257" UserId="15" Comment="Some clean up  (I am not a fan of &quot;Edit: blah blah...&quot; in the body)" Text="For a manual drip, you are pouring through a conical filter into a vessel. The key thing to remember with a manual drip is that you are basically replicating an automatic drip (... which is replicating ideal conditions in a manual drip). [Here is a link to a tip sheet from sweetmarias.com][1] (my constant source for coffee information).&#xD;&#xA;&#xD;&#xA;The quantity and coarseness of the coffee, and the temperature of the water are the most important variables you can easily isolate, but they won't help *you* to brew better, more consistent coffee. Why? [They are easily isolated variables you can control simply with tools.]&#xD;&#xA;&#xD;&#xA; - The temperature of the water is vital, as if it is too low or high it will not extract oils correctly (not enough oils will be steeped by the water in the first case, not enough in the latter because the water will go through to quickly and the beans will yield thin coffee). [Remedy:Have a thermometer or the ability to recognize coming-to-boil water]&#xD;&#xA; - The grind (obviously, a fresh grind especially) of the coffee is important as it is with any distillation method. Remember you are matching the temperature and pressure of extraction. For a high pressure extraction (espresso), uniformly fine grind is preferred to ensure the water does not shoot past the puck too quickly. For lower pressure methods (manual drip), you want a medium grind to ensure that the water passes easily but not too quickly. [Remedy:Have a good coffee grinder]&#xD;&#xA; - Personal preference will dictate your preferred ratio of grinds to water, experiment and figure out what you like, but ensure this is the final variable you are isolating. [Remedy:Have a measuring spoon, start at 8 grams (1 rounded tablespoon-ish) per 5 oz water, start playing around from there]&#xD;&#xA;&#xD;&#xA;**In terms of your technique, and improving on the consistency of your brewing process, there are other considerations that likely alter your brew that you can focus on.**&#xD;&#xA;&#xD;&#xA;They are:&#xD;&#xA;&#xD;&#xA; - **steady heat management during pour**: this refers basically to the material your pour cone is made of. Pre-heating your filtercone is one way to compensate for this, though microwaving (especially with a plactic filtercone or the grinds in place) is a toxic idea. Ceramic insulates better than plastic (i.e. the little melitta traveler).  This will ensure throughput of the heat, but ceramic is probably not that necessary since the water shouldn't be in the cone for too long unless you're brewing a full pot (most pour overs should really only be for about 20 ounces of coffee). Speaking of which...&#xD;&#xA; - **pour time**: some automatic coffee makers shove the coffee through because you're in a rush. fantastic. others have a sprinkle head and pour out over a *deliberately extended* period of time. This is because you are trying to extract flavor as thoroughly as possible. Quick is not thorough. **Maintain a slow, steady pour; trickling is less effective since it will cause an uneven leeching from the grinds so be wary of this, submerging is less effective since you will lose heat from your water as it sits there.** This is probably the most important part of a good brewing technique. &#xD;&#xA; -  - You need to learn how to manage the following: it should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA; -  - That said, more practically speaking, you will want to refer to [this link for a chart on specific infusion times][2]: **for a #4 filter, and 20 ounces of coffee, you will want to spend two minutes and thirty seconds on the infusion** (they recommend 32g/4ish rounded Tbsp of coffee)&#xD;&#xA; - Wetting the filter, applies when your filter falls down (as wetting it keeps it up), not a big problem with conical filters. That said, in some cases rinsing off your filter is preferred in cases where a filter gives an off-flavor. I personally have never encountered this with unbleached filters. &#xD;&#xA; - Wetting the grounds, two schools: (A) Don't do it - it locks up the oils or stales the coffee when done too far in advance (B) Do it - In the case of a straight pour over filter, non-vacuum, [sweetmarias.com recommends][3] &quot;blooming the coffee 15-30 seconds&quot; by sprinkling with a pre-pour. (I assume that's what 'wetting the grounds' meant. In my experience, premature moisture works less bad for beans with more sugar, i.e. lighter roasts.) &#xD;&#xA; - Others: As for time between wetting filter/grounds - minimize wetness of coffee in the interest of freshness by thermal conservation; or refrain from either step. Height of pour - matters because you don't want to splash water or grinds everywhere or *lose temp of water* pouring too far. Rotation of pour - pick one, do it *evenly* across all grinds. &#xD;&#xA;&#xD;&#xA;Two interesting kickers:&#xD;&#xA;&#xD;&#xA; - on quantity of [coffee from sweetmarias][4]: &quot;Simply using more coffee grinds cannot fix other brew problems: If you use 20 grams coffee and 350 ML of water and 4 minutes steep time to achieve 20% extraction (it should), using 40 grams coffee with a contact time of 1 minute to compensate will not result in a better cup.&quot;&#xD;&#xA; - As relating to those last seconds of drops in your pour, &quot;[Perceived coffee bitterness is lower when coffee is brewed hot than when cooler water is used. This is hypothesized to be due to the heightened aromatics released in hot coffee, which counteract the bitterness][5] (Voilley et al., Eval., 287).&quot; The key to remember here is that those last drops are bound to less thermally extractive, and as a result will leech more solids with fewer aromatics. This means you likely want to remove the drip before the final drops fall into your cup.&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [2]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [3]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [4]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [5]: http://www.coffeeresearch.org/science/bittermain.htm" />
  <row Id="24585" PostHistoryTypeId="2" PostId="11935" RevisionGUID="4531f86b-a1b6-4cec-bff0-198a529ca084" CreationDate="2011-02-08T20:54:40.957" UserId="304" Text="I do it both ways in a single batch. If you cut across the grain you end up with a more crumbly product. It's easier to bite off say a quarter of a stick of it and chew it. If you cut with the grain, it's chewier. It may be harder to bite a piece off neatly. It tends to take longer to eat it, which for me is a feature, not a bug. (When canoeing, I like to put a piece of jerky in my mouth, half sticking out, and as I work through it, it all gets eaten. The crumbly pieces sometimes break and half ends up at the bottom of the canoe, which is a shame.)&#xD;&#xA;&#xD;&#xA;Rather than get all worked up about it, cut roughly half each way, according to the shape of the meat etc. Then people can choose a piece that they like. (For the same reason, I cut pieces of varying lengths, too. Even the thickness of each piece doesn't have to be identical - thinner pieces will be more brittle when you're done.)&#xD;&#xA;&#xD;&#xA;After you've done your first batch, if you find you strongly prefer one kind to the other, you can do them all the same from now on. The differences are more pronounced in a really grainy cut like flank, btw - the only cut I use for jerky, ever." />
  <row Id="24586" PostHistoryTypeId="2" PostId="11936" RevisionGUID="31dd5f4d-75f3-4dd3-8d5d-1486d6fa7a78" CreationDate="2011-02-08T21:00:17.130" UserId="2001" Text="For me it very much depends on what meat I am making jerky out of.&#xD;&#xA;&#xD;&#xA;With the grain is much more solid than against. Just as you might expect.&#xD;&#xA;&#xD;&#xA;If you are using relatively tender meat then cutting across the grain will result in a batch of jerky crumbs. Cutting with the grain will be good.&#xD;&#xA;&#xD;&#xA;If you are using very tough meat then cutting with the grain will be absolutely impossible to chew.&#xD;&#xA;&#xD;&#xA;I often make jerky out of brisket which is very tough. I compromise and cut at a 45deg angle. This results in very tough, jerky but it separates into smaller, more manageable chunks when it is chewed." />
  <row Id="24587" PostHistoryTypeId="2" PostId="11937" RevisionGUID="1acafab4-5e51-447c-8121-626045a36059" CreationDate="2011-02-08T21:53:54.473" UserId="4428" Text="I have had great success with Lex Rooker's $10 cardboard box dehydrator, powered by a light bulb. Temperature stays around 120 degrees, which seems to really make a better flavor than higher temperatures. I agree with the comments on fat content. Eye of round has been the best non-sinewy lean cut for me.&#xD;&#xA;&#xD;&#xA;http://www.willowglyn.com/heather/jerkydrierinstructions.pdf" />
  <row Id="24588" PostHistoryTypeId="2" PostId="11938" RevisionGUID="a7f29841-4f5a-49da-83c9-57aedb7cd375" CreationDate="2011-02-08T22:17:58.793" UserId="4756" Text="When I buy eggs, I have trouble deciding which size is the best value.&#xD;&#xA;&#xD;&#xA;Does any one have any tips? " />
  <row Id="24589" PostHistoryTypeId="1" PostId="11938" RevisionGUID="a7f29841-4f5a-49da-83c9-57aedb7cd375" CreationDate="2011-02-08T22:17:58.793" UserId="4756" Text="small, medium or large eggs" />
  <row Id="24590" PostHistoryTypeId="3" PostId="11938" RevisionGUID="a7f29841-4f5a-49da-83c9-57aedb7cd375" CreationDate="2011-02-08T22:17:58.793" UserId="4756" Text="&lt;eggs&gt;&lt;food-science&gt;&lt;shopping&gt;" />
  <row Id="24591" PostHistoryTypeId="2" PostId="11939" RevisionGUID="3bc82d41-ddcf-48f6-a9c4-21504106483b" CreationDate="2011-02-08T22:23:51.027" UserId="1610" Text="I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of the cream and left them to dry. They smell as amazing as before, and they look fine.&#xD;&#xA;&#xD;&#xA;Is it likely to be safe to use them in a second recipe? Any suggestions about what to cook?&#xD;&#xA;&#xD;&#xA;(Obviously if someone says they're safe and they turn out not to be, it's my fault, not theirs!)" />
  <row Id="24592" PostHistoryTypeId="1" PostId="11939" RevisionGUID="3bc82d41-ddcf-48f6-a9c4-21504106483b" CreationDate="2011-02-08T22:23:51.027" UserId="1610" Text="Safe to use some vanilla pods that have been fished out of another recipe?" />
  <row Id="24593" PostHistoryTypeId="3" PostId="11939" RevisionGUID="3bc82d41-ddcf-48f6-a9c4-21504106483b" CreationDate="2011-02-08T22:23:51.027" UserId="1610" Text="&lt;ingredients&gt;&lt;vanilla&gt;" />
  <row Id="24594" PostHistoryTypeId="2" PostId="11940" RevisionGUID="5dc70f7b-fd0b-40df-b77e-3dbd33cd13c8" CreationDate="2011-02-08T22:27:54.053" UserId="210" Text="If they have been in cream, I'd be a bit worried about the cream going off.  If you have washed them first they might be ok.  &#xD;&#xA;&#xD;&#xA;You could always try storing them in a jar of sugar, for nice vanilla sugar..." />
  <row Id="24595" PostHistoryTypeId="6" PostId="11939" RevisionGUID="31edccbc-8876-40a0-ac61-e3474d1492b6" CreationDate="2011-02-08T22:47:23.423" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;vanilla&gt;" />
  <row Id="24596" PostHistoryTypeId="6" PostId="11938" RevisionGUID="b3571ca4-bfe0-4330-b5d5-f4e3932d13cd" CreationDate="2011-02-08T22:47:57.450" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;ingredient-selection&gt;&lt;budget-cooking&gt;" />
  <row Id="24597" PostHistoryTypeId="25" PostId="11934" RevisionGUID="c4877234-ae38-4b04-b7cd-85f027c74a81" CreationDate="2011-02-08T23:16:24.850" Comment="http://twitter.com/#!/StackCooking/status/35114755513524224" />
  <row Id="24598" PostHistoryTypeId="2" PostId="11941" RevisionGUID="4433e8cb-1b98-4da9-84d1-6ac58e4a3716" CreationDate="2011-02-08T23:26:49.397" UserId="67" Text="I tend to buy large eggs -- the reason being that most modern recipes are standardized to use large eggs, so it keeps me from having to [convert][1].&#xD;&#xA;&#xD;&#xA;I'll occassionally buy other sizes ... for instance, if I'm making deviled eggs, I tend to go for smaller ones.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3705/converting-between-egg-sizes" />
  <row Id="24599" PostHistoryTypeId="2" PostId="11942" RevisionGUID="2696c07d-0129-4804-8e9c-08036e3dbb8b" CreationDate="2011-02-08T23:37:45.067" UserId="123" Text="If you *really* want to get down to the best value and maximize the egg for your buck, try this:&#xD;&#xA;&#xD;&#xA;For the U.S. here is the average weight by definition:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; - Large: 2.125g each or 25.5g for a dozen&#xD;&#xA; - Medium: 1.875g each or 22.5g for a dozen&#xD;&#xA; - Small: 1.625g each or 19.5g for a dozen&#xD;&#xA;&#xD;&#xA;Divide the price by the weight and you can get your cost per g of egg. " />
  <row Id="24600" PostHistoryTypeId="2" PostId="11943" RevisionGUID="3fde66fe-5b4d-414c-a8f0-1864da0c2da9" CreationDate="2011-02-09T00:19:45.247" UserId="3627" Text="I just made a pot roast on the stove, vaguely following [this recipe](http://allrecipes.com//Recipe/stove-top-pot-roast/Detail.aspx).&#xD;&#xA;&#xD;&#xA;My altered ingredients list would look something like this:&#xD;&#xA;&#xD;&#xA;-   big hunk of meat (a few pounds)&#xD;&#xA;-   2 chopped onions&#xD;&#xA;-   a bunch of little potatoes&#xD;&#xA;-   2 smallish carrots&#xD;&#xA;-   a few good shots of Bragg's All-Purpose Seasoning&#xD;&#xA;-   between ½ and 1 `Cup` of white vinegar&#xD;&#xA;-   maybe ¼ `C` of molasses&#xD;&#xA;-   last dregs of the Worchestershire sauce (a couple of `tsp`s)&#xD;&#xA;-   a tablespoon or two of garlic powder&#xD;&#xA;-   enough water to cover the roast in the pot.&#xD;&#xA;&#xD;&#xA;Other than the ingredients list, my deviations from the recipe were I think limited to the fact that I put the carrots and potatoes in at the beginning.  I may have let it simmer a bit (&lt;= 30 min) longer than the prescribed amount of time.&#xD;&#xA;&#xD;&#xA;The roast was not tied during cooking.&#xD;&#xA;&#xD;&#xA;It turned out to be not unpalatable, but decidedly more bland and dry than I'd hoped for.  The broth, on the other hand, is a bounding meadow of savoury deliciousness.&#xD;&#xA;&#xD;&#xA;Other than the obvious — adding more spices — is there something I can do to future roasts to encourage more flavour to congregate in the meat?" />
  <row Id="24601" PostHistoryTypeId="1" PostId="11943" RevisionGUID="3fde66fe-5b4d-414c-a8f0-1864da0c2da9" CreationDate="2011-02-09T00:19:45.247" UserId="3627" Text="Making stovetop potroasts" />
  <row Id="24602" PostHistoryTypeId="3" PostId="11943" RevisionGUID="3fde66fe-5b4d-414c-a8f0-1864da0c2da9" CreationDate="2011-02-09T00:19:45.247" UserId="3627" Text="&lt;pot-roast&gt;" />
  <row Id="24603" PostHistoryTypeId="2" PostId="11944" RevisionGUID="926b0b7a-61a3-44ae-bb62-758eef8862fe" CreationDate="2011-02-09T00:30:19.247" UserId="4039" Text="No, I wouldn't use something that had been in cream and then dried at room temperature. There is nothing to protect from bacteria growing. Used vanilla beans in sugar might not work since most of the flavor has been removed. It would have been ok in the fridge for a couple of days. One way to store vanilla is in brandy. " />
  <row Id="24604" PostHistoryTypeId="2" PostId="11945" RevisionGUID="378ae46d-6342-4e98-92be-0ab110fdb54b" CreationDate="2011-02-09T00:36:03.097" UserId="4039" Text="There is nothing wrong if it is outside of the pot to use easy off. Take it outside, turn it upside down, spray and leave overnight." />
  <row Id="24605" PostHistoryTypeId="5" PostId="11864" RevisionGUID="0855040e-6bc3-4080-954e-9a0905cc0be3" CreationDate="2011-02-09T00:49:32.600" UserId="797" Comment="Specifying the type of cheese" Text="I left an unopened package of shredded mozarella cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I toss it?" />
  <row Id="24606" PostHistoryTypeId="2" PostId="11946" RevisionGUID="0507d366-e50e-4af9-9483-4a0dd892dcee" CreationDate="2011-02-09T00:51:43.120" UserId="4303" Text="Have you simply tried following the recommended cooking time on the packet?&#xD;&#xA;&#xD;&#xA;I use Barilla pasta. I find that their recommended cooking time on the packet is actually quite accurate. So I just set a timer.&#xD;&#xA;&#xD;&#xA;I used to taste it and have tried that fridge thing. Until it occurred to me that the one thing I did not try was following the instructions." />
  <row Id="24607" PostHistoryTypeId="2" PostId="11947" RevisionGUID="885b1421-15a6-4fe9-9bf3-73a4ec1cee88" CreationDate="2011-02-09T01:01:14.203" UserId="1887" Text="It depends on the time of year (and, of course, sales). &#xD;&#xA;&#xD;&#xA;One book I read said that since many chicken farmers raise extra birds to be slaughtered around holidays (Thanksgiving, Christmas, and Easter are the big ones), often they'll have shortages of smaller eggs (which often come from smaller chickens) around those times. Since USDA regulations give a *minimum* weight for egg types, but not a maximum, the chicken farmers tend to fill out orders with larger eggs. You can always weigh the eggs in a pack of small or medium eggs to see if they are actually that size or larger. &#xD;&#xA;&#xD;&#xA;According to the [USDA standards][1] (see page 29 of the document), the minimum weights for a dozen eggs are: &#xD;&#xA;&#xD;&#xA; - **Jumbo**: 30 oz. &#xD;&#xA; - **Extra Large**:  27 oz.&#xD;&#xA; - **Large**: 24 oz.&#xD;&#xA; - **Medium**: 21 oz.&#xD;&#xA; - **Small**: 18 oz.&#xD;&#xA; - **Peewee**: 15 oz. &#xD;&#xA;&#xD;&#xA;(It's a bit more complicated than that, since they actually weigh them by a lot case, which is 30 dozen eggs. But that's close enough for most purposes.) &#xD;&#xA;&#xD;&#xA;You can actually figure out per egg cost at home based on circulars, and then weigh at the supermarket to see if the eggs are truly what they're labeled or if they're running big in that lot. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004502" />
  <row Id="24608" PostHistoryTypeId="2" PostId="11948" RevisionGUID="4d3e24da-8d56-458d-8648-444ed64b9ae5" CreationDate="2011-02-09T01:06:21.733" UserId="3489" Text="My mother taught me to **insert bits of garlic into slits** made into the flesh of the roast before searing and then cooking it, something like what's described [here](http://www.emerils.com/recipe/6591/garlic-lovers-pot-roast).&#xD;&#xA;&#xD;&#xA;Some people like cloves in there as well, though I more prefer that with bbq pork. For lamb, it's garlic and green olives. So, accordingly, you should be able to get creative and experiment with injecting some other things so the roast will take on flavors you prefer. " />
  <row Id="24609" PostHistoryTypeId="2" PostId="11949" RevisionGUID="6be5f5db-e125-4a04-b805-75ffa6dce2f5" CreationDate="2011-02-09T01:20:52.870" UserId="4120" Text="You *can* get pure powdered glucose aka dextrose: look in the home-brewing supplies of your local supermarket or department store. I don't home-brew myself, but I'm told that one of the steps involved requires dextrose. Fructose doesn't work right, for some reason.&#xD;&#xA;" />
  <row Id="24610" PostHistoryTypeId="5" PostId="11945" RevisionGUID="f7f636f2-a793-4b0d-b64f-85ade9e5b068" CreationDate="2011-02-09T01:21:01.140" UserId="4039" Comment="added 1 characters in body" Text="There is nothing wrong if it is outside of the pot to use Easy-Off®. Take it outside, turn it upside down, spray and leave overnight." />
  <row Id="24611" PostHistoryTypeId="2" PostId="11950" RevisionGUID="74c3dce0-f16b-4b86-82b8-9a130ec5d9d0" CreationDate="2011-02-09T01:22:04.163" UserId="438" Text="So I just tried [this](http://www.acozykitchen.com/super-exciting-turnip-and-potato-patties/) recipe for fried potato and turnip patties and completely blew it.  I followed the recipe pretty closely, but the patties didn't hold together at all.  The outside burned and the inside remained uncooked.  When I tried to flip them, they fell apart.  What can I do to get them to hold together?  More egg and flour?  Higher Potato to Turnip ratio?  More or less oil?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;How can I fix it?  They taste really good -- the parts that aren't burned -- I'd like to get them to hold together." />
  <row Id="24612" PostHistoryTypeId="1" PostId="11950" RevisionGUID="74c3dce0-f16b-4b86-82b8-9a130ec5d9d0" CreationDate="2011-02-09T01:22:04.163" UserId="438" Text="Getting Potato and Turnip Patties to hold together... how?" />
  <row Id="24613" PostHistoryTypeId="3" PostId="11950" RevisionGUID="74c3dce0-f16b-4b86-82b8-9a130ec5d9d0" CreationDate="2011-02-09T01:22:04.163" UserId="438" Text="&lt;patties&gt;" />
  <row Id="24614" PostHistoryTypeId="2" PostId="11951" RevisionGUID="2156c97f-cd98-4c3d-b0ea-945bc9fc15ef" CreationDate="2011-02-09T01:25:40.887" UserId="3348" Text="Well, unless you added some salt, or your &quot;few good shots of Bragg's&quot; was quite a bit, you might have been pretty seriously short on salt. Consider the volume of water, meat and veg you'd be trying to season. People get used to eating beef without salt so maybe that's not it, but if you're not already used to it, the meat will seem really bland if you don't use any (or very little).&#xD;&#xA;&#xD;&#xA;Beyond that, I always remove the meat and most of the veg from the cooking liquid and then reduce the liquid some (or thicken it with a little starch, but that's only if I'm in a big rush). Then I can serve that as a gravy/sauce to go over everything, which dresses things up substantially and brings that lovely flavor to the meat. Reducing or thickening it helps it cling to the meat, which makes it nicer." />
  <row Id="24615" PostHistoryTypeId="2" PostId="11952" RevisionGUID="087a4a1c-0d7f-49f2-9941-a0f7f180f6e0" CreationDate="2011-02-09T01:26:24.927" UserId="1887" Text="Did you brown the meat before adding the liquid? (As described in the recipe.) You might consider browning the onions (and the other veggies) before adding the liquid as well. That would add lots of flavor for very little extra work. (It's vital to actually take the time to brown the meat, since that helps enormously to add flavor to the actual chunks of meat.)&#xD;&#xA;&#xD;&#xA;In addition, I don't see salt and pepper in your ingredient list. Did you omit them from the roast, or just forget to write them in? I ask because often salt can make the difference between good flavor and blandness. Similarly, pepper can add a nice bite -- particularly when added both at the beginning and the end of the cooking process. &#xD;&#xA;&#xD;&#xA;Other nice flavors to consider are adding some bay leaves, or herbs (the original recipe calls for basil, but oregano or rosemary would add nice notes), or lemon peel, or . . . the list goes on and on. Add what you like, and see how much of a difference it makes. (I'd probably add a touch of either cayenne or red pepper flakes, since I like a touch of heat -- but that depends on your taste.)&#xD;&#xA;&#xD;&#xA;I would also second Zanlok's suggestion for adding fresh garlic. In addition, consider changing your acid (the white vinegar) for something with a bit more assertive flavor, such as lemon juice, cider vinegar, or wine vinegar. I find that white vinegar (while great for many uses) is a bit too one-note for interesting cooking unless you've got lots of other flavors. " />
  <row Id="24616" PostHistoryTypeId="2" PostId="11953" RevisionGUID="1618c2c7-2d41-4829-a1b5-d80552afee7a" CreationDate="2011-02-09T01:32:42.517" UserId="3348" Text="My guesses:&#xD;&#xA;&#xD;&#xA;First, if you're burning the outside before the middle cooks, you need to reduce your heat some. The outside will still brown over time at a lower heat, and the inside will cook better. If you start in and it looks like they're browning real fast, just turn the heat down (and maybe take the pan off the heat) until things get back under control. Then resume cooking at the lower temp. Getting the middle more thoroughly cooked should really help with them staying together, as the egg needs to be cooked to be an effective binder.&#xD;&#xA;&#xD;&#xA;Second, make sure you drain the veg thoroughly before mashing. Any excess liquid may make them tend to fall apart. When they're drier they're going to be a little more stick-together-y in the first place, and then the cooking with the egg should bind it.&#xD;&#xA;&#xD;&#xA;If neither of these things helps, I'd probably go for more egg rather than more flour. But I bet the other two options will sort you." />
  <row Id="24617" PostHistoryTypeId="2" PostId="11954" RevisionGUID="d80c6d62-f684-4014-a5a6-f7aec0782051" CreationDate="2011-02-09T01:35:48.380" UserId="4039" Text="&quot;The outside burned and the inside remained uncooked.&quot;&#xD;&#xA;&#xD;&#xA;There are two places where it needs to cook more, either in the water or in the pan. If you cook it in the water also put the strainer over the hot pot without any heat under the pot to let the water drain for a minute or two. A drier mixture will hold together better. Depending on how far the mixture is boiled, the heat of the oil needs to be adjusted higher or lower so the middle is cooked without browning the outside.&#xD;&#xA;&#xD;&#xA;The problem with the timing of the recipe has much to do with the type of stove you are using. The times will be different, for example, if it is a gas stove or an electric stove." />
  <row Id="24618" PostHistoryTypeId="2" PostId="11955" RevisionGUID="87a27d0c-eb7a-482c-b900-323ffae12ed0" CreationDate="2011-02-09T01:38:27.287" UserId="3348" Text="Though I always just taste it myself, one way to tell that's pretty foolproof is to take a piece of the pasta out and cut through it with a knife. Then look at the cut ends--if the inside looks whiter or more opaque than the outside, it's not done yet. You don't necessarily want it to be the same all the way through, but when it's still partly dry inside it will look different.&#xD;&#xA;&#xD;&#xA;This is harder to do with really thin pastas (angel hair, for example) because it's hard to see the center clearly. But for thicker ones it works pretty well. Like all these things, practice is the way--start checking and cutting the pasta early and you'll see how the inside changes as you go along. Over time you'll start to know what you want it to look like inside for the doneness you prefer." />
  <row Id="24619" PostHistoryTypeId="2" PostId="11956" RevisionGUID="3e7d8338-3d08-4abc-b300-aa965c4a440f" CreationDate="2011-02-09T01:51:25.123" UserId="4428" Text="If you are cooking the eggs hot enough to kill Salmonella (above 160 F), then you are also cooking the egg shell hot enough. Egg white becomes solid and firm at 170 F, so that is a good gauge. Of course, observing your water at a rolling boil is also a good gauge (212 F). Keep in mind the average consumer will encounter one contaminated egg in a lifetime. Unless you are in the habit of cracking your eggs open and letting them sit raw for hours at favorable temperatures, you will probably not encounter this issue.&#xD;&#xA;&#xD;&#xA;There may be confusion with instructions for sterilizing drinking water. To prepare outdoor water for drinking, it is recommended a full rolling boil for 10 minutes. This addresses a wide potential range of bacteria, spores, parasites, etc. Although there may be the odd pond water parasite that needs ten minutes of boiling, these are not creatures found in your egg carton." />
  <row Id="24620" PostHistoryTypeId="5" PostId="11767" RevisionGUID="4e7b77d5-979c-4f74-9c67-6e3dc0929e7c" CreationDate="2011-02-09T02:00:59.887" UserId="41" Comment="Formatting, grammar, structure, tone, etc. Content is exactly the same, just a style overhaul." Text="#Background&#xD;&#xA;&#xD;&#xA;The manual drip technique (AKA &quot;filtercone brewing&quot;) and an automatic drip-brewer are very similar; both involve pouring water through a conical filter into a vessel.  The difference is that an automatic drip-brewer maintains consistent and hopefully ideal conditions, so when you drip-brew manually, you are essentially trying to recreate the environment inside an automatic drip-brewer.&#xD;&#xA;&#xD;&#xA;Much of the following is derived from [sweetmarias.com][1] - my constant source for coffee information.&#xD;&#xA;&#xD;&#xA;#Customizing your coffee&#xD;&#xA;&#xD;&#xA;The most important variables in terms of how much they affect the end result also happen to be easily isolated variables that you can control simply with tools.  They are:&#xD;&#xA;&#xD;&#xA;1. **Temperature of the water**&#xD;&#xA;&#xD;&#xA;   The best temperature is when the water is just coming to a boil, around 200° F or 93.3° C.  An automatic drip-brewer will generally maintain a temperature of between 195° F and 205° F.&#xD;&#xA;&#xD;&#xA;   Water that is too cold won't extract enough of the oils and will give you flat, flavorless coffee.  Water that is too hot will extract a lot of the proteins and give you very bitter coffee.&#xD;&#xA;&#xD;&#xA;   This is simple to control for; just use a thermometer, or learn how to recognize when the water is just about to boil.&#xD;&#xA;&#xD;&#xA;2. **Coarseness of the coffee**&#xD;&#xA;&#xD;&#xA;   The grind (obviously, a fresh grind especially) is important here, as it is with any distillation method. What you need to remember is that you are matching the temperature and pressure of extraction.&#xD;&#xA;&#xD;&#xA;   For high pressure extraction (espresso), uniformly fine grind is preferred to ensure that the water does not shoot past the puck too quickly. For lower pressure methods (i.e. manual drip), you want a medium grind to ensure that the water passes easily but not too quickly.&#xD;&#xA;&#xD;&#xA;   Again, this is simple to control for; just use a good, reliable coffee grinder.&#xD;&#xA;&#xD;&#xA;3. **Ratio of water to coffee grounds**&#xD;&#xA;&#xD;&#xA;   This is mainly a matter of personal preference.  Figure out what you like, but ensure that this is the **final** variable you are isolating. Use a measuring spoon, start at 8 grams (about 1 rounded tablespoon) per 5 oz water, and start experimenting from there.&#xD;&#xA;&#xD;&#xA;#Improving your consistency&#xD;&#xA;&#xD;&#xA;Once you've dealt with the obvious factors above, proper technique becomes essential to improving on the consistency of your brewing process.  You'll want to watch out for:&#xD;&#xA;&#xD;&#xA;1. **Steady heat during the pour**&#xD;&#xA;&#xD;&#xA;   Depending on the material your filter cone is made of, it may take a while to heat up, which means that initially the water will lose heat to the cone and become too cold before it passes through the coffee.&#xD;&#xA;&#xD;&#xA;   You can compensate for this by pre-heating the cone.  Use hot water for this; don't use the microwave, especially if it's a plastic cone.&#xD;&#xA;&#xD;&#xA;   Ceramic cones are more heat-stable than plastic, but will take longer to heat up, so it's more important to pre-heat them.  You probably don't need this stability because the water shouldn't be in the cone for too long - unless you're brewing a full pot. Most pour-overs should really only be for about 20 ounces of coffee.&#xD;&#xA;&#xD;&#xA;2. **Pour Time**&#xD;&#xA;&#xD;&#xA;   The best automatic coffee makers have a sprinkle head and pour out over a *deliberately extended* period of time, as opposed to shoving the coffee through in a rush. This is because you are trying to extract flavor as thoroughly as possible, and quick is not thorough.&#xD;&#xA;&#xD;&#xA;   **Maintain a slow, steady pour.**  Trickling is less effective since it will cause an uneven leaching from the grinds, so be wary of this.  Submerging is even less effective because you will lose heat from your water as it sits there.  This is probably the most important part of a good brewing technique. &#xD;&#xA;&#xD;&#xA;   It should take 4-5 minutes, pouring evenly over all the grinds, to extract a full 10 cup pot. Hopefully your arm is strong or you're only doing 1 cup.&#xD;&#xA;&#xD;&#xA;   More practically, you will want to refer to this [chart on specific infusion times][2]: For example, for a #4 filter, and 20 ounces of coffee, you will want to spend 2 minutes and 30 seconds on the infusion (they recommend 32g or ~4 rounded Tbsp of coffee).&#xD;&#xA;&#xD;&#xA;3. **Wetting the filter**&#xD;&#xA;&#xD;&#xA;   This applies when your filter falls down (as wetting it keeps it up) - not a big problem with conical filters. That said, in some cases rinsing off your filter is preferred in the event that your filter gives an off-flavor. I personally have never encountered this with unbleached filters. &#xD;&#xA;&#xD;&#xA;4. **Wetting the grounds**&#xD;&#xA;&#xD;&#xA;   There are two schools of thought on this.  Some say to do it, others say not to do it because it locks up the oils or stales the coffee when done too far in advance.&#xD;&#xA;&#xD;&#xA;   In the case of a straight pour over filter, non-vacuum, [sweetmarias.com recommends][3] &quot;blooming the coffee 15-30 seconds&quot; by sprinkling with a pre-pour. (I assume that's what 'wetting the grounds' meant. In my experience, premature moisture is less of a problem for beans with more sugar, i.e. lighter roasts.)&#xD;&#xA;&#xD;&#xA;   As for time between wetting filter/grounds, you should minimize wetness of coffee in the interest of freshness by thermal conservation, or refrain from either step.&#xD;&#xA;&#xD;&#xA;5. **Height of pour**&#xD;&#xA;&#xD;&#xA;   This matters mainly because you don't want to splash water or grinds everywhere, but more importantly you don't want the water to *lose heat* on its way down by pouring too far.&#xD;&#xA;&#xD;&#xA;6. **Rotation of pour**&#xD;&#xA;&#xD;&#xA;   Pick one, do it *evenly* across all grinds.  The important thing here is *consistency*.&#xD;&#xA;&#xD;&#xA;#Miscellaneous tips and tricks&#xD;&#xA;&#xD;&#xA;* According to [sweetmarias on the quantity of coffee][4]:&#xD;&#xA;&#xD;&#xA;   &gt; Simply using more coffee grinds cannot fix other brew problems: If you use 20 grams coffee and 350 ML of water and 4 minutes steep time to achieve 20% extraction (it should), using 40 grams coffee with a contact time of 1 minute to compensate will not result in a better cup.&#xD;&#xA;&#xD;&#xA;* Consider removing the drip before the final drops go through.  According to [Voilley et al., Eval., 287][5]:&#xD;&#xA;&#xD;&#xA;   &gt; Perceived coffee bitterness is lower when coffee is brewed hot than when cooler water is used. This is hypothesized to be due to the heightened aromatics released in hot coffee, which counteract the bitterness.&#xD;&#xA;&#xD;&#xA;   So watch out for those last few drops, because they will tend to have lost some heat and will thus leach more solids with fewer aromatics, resulting in more bitterness.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Now go enjoy some hand cranked coffee consistently.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [2]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [3]: http://www.sweetmarias.com/Tip-Sheets_PDF_files/Tips_DripBrewing_SM.pdf&#xD;&#xA;  [4]: http://www.sweetmarias.com/grind.brew.php&#xD;&#xA;  [5]: http://www.coffeeresearch.org/science/bittermain.htm" />
  <row Id="24621" PostHistoryTypeId="6" PostId="11950" RevisionGUID="ebcbac7e-b76c-4664-8cfc-4c4881731bf8" CreationDate="2011-02-09T02:08:21.240" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;frying&gt;&lt;potatoes&gt;&lt;flour&gt;&lt;patties&gt;" />
  <row Id="24622" PostHistoryTypeId="6" PostId="11943" RevisionGUID="42d5ec41-a8de-4e12-a523-ca906bdc0836" CreationDate="2011-02-09T02:09:33.750" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;seasoning&gt;&lt;pot-roast&gt;" />
  <row Id="24623" PostHistoryTypeId="5" PostId="11507" RevisionGUID="e6864a68-739b-44f2-a166-e903cb3e72e7" CreationDate="2011-02-09T02:09:47.790" UserId="1887" Comment="edited for misplaced modifier" Text="I am a private chef and will have to cook for 16 days for a person recently diagnosed with type 2 diabetes. &#xD;&#xA;&#xD;&#xA;The meals I'm required to prepare are lunch and dinner. There will be six people and dinners are served family style.&#xD;&#xA;&#xD;&#xA;I have occasionally cooked for the family in the past and the meals have always been simple, eclectic and very healthy made from the highest quality ingredients which I have access to. I have never baked for this family and don't see any reason to start now.&#xD;&#xA;&#xD;&#xA;What I need is information and resources on low-glycemic, diabetic diets. We also love to eat creative, fun and interesting foods so that should make it easier. I'm just curious what ideas are there, so please share.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24624" PostHistoryTypeId="25" PostId="11950" RevisionGUID="af9f10fe-7999-45df-8c2f-0fbc8bc5d028" CreationDate="2011-02-09T02:16:24.960" Comment="http://twitter.com/#!/StackCooking/status/35160054697041920" />
  <row Id="24625" PostHistoryTypeId="2" PostId="11957" RevisionGUID="930bbc92-804a-4e26-b380-c46c755e6df6" CreationDate="2011-02-09T02:18:11.193" UserId="1887" Text="If you're looking for quick preparation time, rather than quick cooking time, I'm a big fan of [*Fresh from the Vegetarian Slow Cooker*][1] by Robin Robertson. Almost all of the recipes are vegan, and they provide fantastic flavor with very little work. You can prepare it in the morning (or even the night before), turn it on before you leave for work, and come home to wonderful smelling and tasting foods. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fresh-Vegetarian-Slow-Cooker-Recipes/dp/1558322566/ref=sr_1_1?ie=UTF8&amp;qid=1297217772&amp;sr=8-1" />
  <row Id="24626" PostHistoryTypeId="2" PostId="11958" RevisionGUID="591475d0-044c-4daf-bc56-53f3adcab36d" CreationDate="2011-02-09T03:19:03.413" UserId="2054" Text="I have some store-bought, pre-slit hot dog buns. They are a little brittle, and if I open the slit wide enough to take the hot dog, the bun splits in two.&#xD;&#xA;&#xD;&#xA;I've tried using my toaster oven to warm the buns. They taste nice that way, but it they don't soften much.&#xD;&#xA;&#xD;&#xA;Any other tricks?" />
  <row Id="24627" PostHistoryTypeId="1" PostId="11958" RevisionGUID="591475d0-044c-4daf-bc56-53f3adcab36d" CreationDate="2011-02-09T03:19:03.413" UserId="2054" Text="How can I put a hot dog in a bun without splitting the bun?" />
  <row Id="24628" PostHistoryTypeId="3" PostId="11958" RevisionGUID="591475d0-044c-4daf-bc56-53f3adcab36d" CreationDate="2011-02-09T03:19:03.413" UserId="2054" Text="&lt;bread&gt;" />
  <row Id="24629" PostHistoryTypeId="2" PostId="11959" RevisionGUID="4ac55fb1-d013-478a-90c1-f9c5f81a39b7" CreationDate="2011-02-09T03:32:56.023" UserId="4726" Text="As a work-around you could cut a V-shape in it to fit the hot dog in. " />
  <row Id="24630" PostHistoryTypeId="2" PostId="11960" RevisionGUID="0d6b1a3a-0a4b-420e-8685-55fbc2ec8109" CreationDate="2011-02-09T03:34:41.210" UserId="4483" Text="I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?)     &#xD;&#xA;Suddenly I have a loaf with a wonderful crust which I have never managed to do with an oven or bread machine.&#xD;&#xA;&#xD;&#xA;I'm guessing it's something to do with moisture levels - any idea why having more humidity should produce a crust? You would think that humidity would make the bread soggier.&#xD;&#xA;  " />
  <row Id="24631" PostHistoryTypeId="1" PostId="11960" RevisionGUID="0d6b1a3a-0a4b-420e-8685-55fbc2ec8109" CreationDate="2011-02-09T03:34:41.210" UserId="4483" Text="Bread making, in a closed pot" />
  <row Id="24632" PostHistoryTypeId="3" PostId="11960" RevisionGUID="0d6b1a3a-0a4b-420e-8685-55fbc2ec8109" CreationDate="2011-02-09T03:34:41.210" UserId="4483" Text="&lt;breadmaking&gt;&lt;crust&gt;" />
  <row Id="24633" PostHistoryTypeId="5" PostId="11943" RevisionGUID="0be1f26f-3a09-4ba2-bff6-a34181846d3a" CreationDate="2011-02-09T03:38:29.430" UserId="3627" Comment="fixed list formatting" Text="I just made a pot roast on the stove, vaguely following [this recipe](http://allrecipes.com//Recipe/stove-top-pot-roast/Detail.aspx).&#xD;&#xA;&#xD;&#xA;My altered ingredients list would look something like this:&#xD;&#xA;&#xD;&#xA;-   some quick sprays of oil on the saucepan and meat while searing&#xD;&#xA;&#xD;&#xA;Chunky bits:&#xD;&#xA;&#xD;&#xA;-   big hunk of meat (a few pounds)&#xD;&#xA;-   2 chopped onions&#xD;&#xA;-   a bunch of little potatoes&#xD;&#xA;-   2 smallish carrots&#xD;&#xA;&#xD;&#xA;Liquid stuff added to the broth:&#xD;&#xA;&#xD;&#xA;-   a few good shots of Bragg's All-Purpose Seasoning&#xD;&#xA;-   between ½ and 1 `Cup` of white vinegar&#xD;&#xA;-   maybe ¼ `C` of molasses&#xD;&#xA;-   last dregs of the Worchestershire sauce (a couple of `tsp`s)&#xD;&#xA;-   a tablespoon or two of garlic powder&#xD;&#xA;-   some &quot;pumpkin pie spice&quot; — cinnamon, cloves, etc.  about 2 `tsp`.&#xD;&#xA;-   maybe ¼ `C` of olive oil&#xD;&#xA;-   enough water to cover the roast in the pot.&#xD;&#xA;&#xD;&#xA;Other than the ingredients list, my deviations from the recipe were I think limited to the fact that I put the carrots and potatoes in at the beginning.  I may have let it simmer a bit (&lt;= 30 min) longer than the prescribed amount of time.&#xD;&#xA;&#xD;&#xA;The roast was not tied during cooking.&#xD;&#xA;&#xD;&#xA;It turned out to be not unpalatable, but decidedly more bland and dry than I'd hoped for.  The broth, on the other hand, is a bounding meadow of savoury deliciousness.&#xD;&#xA;&#xD;&#xA;Other than the obvious — adding more spices — is there something I can do to future roasts to encourage more flavour to congregate in the meat?" />
  <row Id="24634" PostHistoryTypeId="2" PostId="11961" RevisionGUID="6e7f33d2-c441-4310-a516-6e7cd2eb87c9" CreationDate="2011-02-09T03:42:37.973" UserId="2866" Text="In terms of weight, what is a recommended relation between coffee and the water, when I'm making coffee in a French-press?&#xD;&#xA;&#xD;&#xA;I think this also depends on the size of the grind, but let's suppose a standard one.&#xD;&#xA;&#xD;&#xA;Which do you use and what's the strength? Thanks!" />
  <row Id="24635" PostHistoryTypeId="1" PostId="11961" RevisionGUID="6e7f33d2-c441-4310-a516-6e7cd2eb87c9" CreationDate="2011-02-09T03:42:37.973" UserId="2866" Text="What is the the best coffee-water ratio?" />
  <row Id="24636" PostHistoryTypeId="3" PostId="11961" RevisionGUID="6e7f33d2-c441-4310-a516-6e7cd2eb87c9" CreationDate="2011-02-09T03:42:37.973" UserId="2866" Text="&lt;coffee&gt;&lt;french-press&gt;" />
  <row Id="24637" PostHistoryTypeId="2" PostId="11962" RevisionGUID="336031a7-15f0-4664-814b-b084176a9aab" CreationDate="2011-02-09T03:48:33.290" UserId="3627" Text="You could try microwaving the buns.  Microwaves tend to make things, especially bread-like things, soggy and soft, which normally is not great, but in this case might be helpful.&#xD;&#xA;&#xD;&#xA;Another option might be to put some warm water underneath them in the toaster oven.  I'm not sure how logistically feasible this is, but in theory it could help to soften up the bottoms of the buns." />
  <row Id="24638" PostHistoryTypeId="2" PostId="11963" RevisionGUID="c56d23ee-93d7-408f-b27e-7ab3e650c3ce" CreationDate="2011-02-09T03:48:48.937" UserId="4483" Text="I use a 1/8cup (30ml) scoop for a medium coffee cup.     &#xD;&#xA;Three scoops to fill the press for 2 full mugs.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24639" PostHistoryTypeId="5" PostId="11942" RevisionGUID="7deb7ff2-71e0-4b2e-83f0-8c86c32b8681" CreationDate="2011-02-09T04:31:04.890" UserId="123" Comment="added 7 characters in body" Text="If you *really* want to get down to the best value and maximize the egg for your buck, try this:&#xD;&#xA;&#xD;&#xA;For the U.S. here is the average weight by definition:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; - Large: 2.125oz each or 25.5oz for a dozen&#xD;&#xA; - Medium: 1.875oz each or 22.5oz for a dozen&#xD;&#xA; - Small: 1.625oz each or 19.5oz for a dozen&#xD;&#xA;&#xD;&#xA;Divide the price by the weight and you can get your cost per oz of egg. " />
  <row Id="24640" PostHistoryTypeId="2" PostId="11964" RevisionGUID="78a3ef00-9255-49e4-a4e7-c6021b2ee166" CreationDate="2011-02-09T05:14:48.160" UserId="4179" Text="Oh boy.  Be careful.  Knife sharpening isn't a easy as people think.  There is a ton of information out there, all of it giving different advice, different techiniques, diffent tools.  &#xD;&#xA;&#xD;&#xA;I've been a professional chef for 9 years and devoted countless hours to trying to master the art of sharpening.... The reality is- for the average person, you have to be careful. &#xD;&#xA;&#xD;&#xA;As the questioner noted- there are big differences between how you sharpen knives.  Western styled knives (sabatier, henkel, wustof...) have a different angle(bevel) than japanese styled blades.  Traditional japanese blades have a much lower angle (15 degrees?).  And western styled Japanese blades are in between (mac, global)&#xD;&#xA;&#xD;&#xA;It gets complicated very quickly once you start getting into the nicer blades.  If you use the wrong sharpening technique or tool, you mess up the bevel and have to really work to get the right edge back." />
  <row Id="24641" PostHistoryTypeId="25" PostId="11943" RevisionGUID="483060eb-56f4-4274-90c6-f739a20d0d4d" CreationDate="2011-02-09T05:16:24.650" Comment="http://twitter.com/#!/StackCooking/status/35205351783673856" />
  <row Id="24642" PostHistoryTypeId="2" PostId="11965" RevisionGUID="e009c48f-8ee1-47b6-9f1e-38bb306ee1c9" CreationDate="2011-02-09T05:27:34.950" UserId="4179" Text="Scrubbing is hard.   In general, burn it off. &#xD;&#xA;&#xD;&#xA;You have to get the pan super hot, and it will have to stay hot until the carbon (oils and food bits) turn to ash (white).  This takes awhile.&#xD;&#xA;&#xD;&#xA;You can stick it in a fire.  In my restaurants, we stick it over a vey big flame.&#xD;&#xA;&#xD;&#xA;For the home, you can flip it upside down and put it in your oven on a self cleaning cycle.  The clean mode is HOT (800 edges?) and your pan will come out clean.  Easy.&#xD;&#xA;&#xD;&#xA;Just remember to REMOVE the racks, otherwise they'll get destroyed." />
  <row Id="24643" PostHistoryTypeId="2" PostId="11966" RevisionGUID="0c9489c7-42cf-4297-9422-965d2af006f3" CreationDate="2011-02-09T05:37:34.037" UserId="4179" Text="Dont use s nonstick pan- a pan that is hot enough to get a good sear is also hot enough to burn the nonstick coating- which is very bad for you (the fumes also kills birds).&#xD;&#xA;&#xD;&#xA;Nonstick pans also tend to be aluminum and thin, they don't hold enough heat- the pan cools down and you don't get a good sear.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Use cast iron or carbon steel pans if you can, they're the best for searing.&#xD;&#xA;Get it very hot - water should sizzle vigorously when it hits the pan.&#xD;&#xA;&#xD;&#xA;Use more oil than you think you need.  A 1-2 mm layer will get in between the cracks of the scallop and allow for better heat transfer.  Use a oil with a high smoke point, not olive oil.  Grape seed oil works great and is neutral. Corn oil is cheaper, so is canola.&#xD;&#xA;&#xD;&#xA;Make sure theyre dry when they go in. Pat them on paper towels, then season.&#xD;&#xA;&#xD;&#xA;Don't use frozen scallops, buy dry scallops.  frozen scallops give up juice when they hit the hot pan.  Plus they are usually soaked in a solution to make them heavier.  You can tell if they were frozen because they're be sitting in a pool of milky liquid and will likely be white/milk colored.  Dry scallops are pink, light orange or cream colored.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you use butter, add it when you flip.  Otherwise the water cools the pan too early.  You can baste the scallop with a spoon, but keep the butter frothing by turning up the heat.&#xD;&#xA;&#xD;&#xA;Don't mess with it, sear it. Let it sit. Flip once.  Keep them apart otherwise they steam. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="24644" PostHistoryTypeId="2" PostId="11967" RevisionGUID="9c8f1362-4094-49c7-9ed5-1174399e8a01" CreationDate="2011-02-09T05:44:54.937" UserId="4179" Text="Whoa. Getting fancy.&#xD;&#xA;&#xD;&#xA;In general, truffles don't do well with prolonged cooking.  You lose the delicate fragrance associated with it. &#xD;&#xA;&#xD;&#xA;White truffle is never cooked.  Just garnish at the end - table side. Its fragrance is very delicate.&#xD;&#xA;&#xD;&#xA;Usually you add it at the end , or shave it on top.  You need to use a mandolin or truffle slicer, thick slices aren't as good as thin pieces.&#xD;&#xA;&#xD;&#xA;In restaurants, we often preserve the truffle, or use scrap to make truffle butter.  Then we use these by products as part of the cooking ingredients -e.g. as a truffle stock for risotto base, and the butter to finish the dish.   Shaved truffle rounds out the dish.   Thats how you get complexity and depth." />
  <row Id="24645" PostHistoryTypeId="2" PostId="11968" RevisionGUID="7750bf34-4ce8-4634-9a1a-d4eb1b6cc5b1" CreationDate="2011-02-09T05:55:33.303" UserId="4179" Text="Basically, you have two types of fruit for juicing  Those with a rind(lemon, orange, grapefruit) and those without ( strawberries, grapes, apples, etc).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Non rind fruits- wash and use a vitamin (blender). Turn it into juice and pulp. If you don't want the pulp, pass it through a sieve( chinois).&#xD;&#xA;&#xD;&#xA;For citrus, the best juicer I've used are the manual press type juicers.  They are easy to clean, easy to use and don't produce any bitter taste.  They can be a little large though.&#xD;&#xA;&#xD;&#xA;The electric juicers are popular, but you cant easily wash all of it, easy to burn out,any water in the motor and it's done, expensive and most importantly, the harder you press, the more bitter taste oy extract ( from the pith).&#xD;&#xA;&#xD;&#xA;In a pinch, use a fork," />
  <row Id="24646" PostHistoryTypeId="2" PostId="11969" RevisionGUID="b3fbdf59-bca4-47d8-b41e-de4b95f370a3" CreationDate="2011-02-09T05:59:17.577" UserId="4179" Text="Absolutely.  A homer, or even better a sharpening steel removes a minuscule amount of material.  Or knife will last a lifetime.  &#xD;&#xA;&#xD;&#xA;The honer only realigns the blade, it doesn't remove material and reestablish a true bevel.&#xD;&#xA;&#xD;&#xA;Eventually, you'll use the honer and it won't do anything, thats when you use the sharpener.&#xD;&#xA;&#xD;&#xA;Realize though, that the electric sharpeners often have a rough sharpening disk, and that will remove a lot of material.  You want to use that sparingly.  &#xD;&#xA;&#xD;&#xA;Other than that, you can sharpen every few weeks and your knives should last years and years." />
  <row Id="24647" PostHistoryTypeId="2" PostId="11970" RevisionGUID="0d20f7ce-dd61-4338-9ceb-9cb7208d3d45" CreationDate="2011-02-09T06:06:37.350" UserId="4179" Text="You want perfect potstickers? &#xD;&#xA;&#xD;&#xA;Steam them first, you may need parchment paper or cabbage or oil underneath so they don't stick.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Then sear on high heat for color, with oil.  Thats how restaurants get this perfect dumplings.&#xD;&#xA;" />
  <row Id="24648" PostHistoryTypeId="2" PostId="11971" RevisionGUID="408187d5-c70c-45b1-9fc0-3aad2bae1b8d" CreationDate="2011-02-09T06:08:15.040" UserId="3963" Text="Recently diagnosed Type II Diabetes patients are frequently prescribed a low-carbohydrate diet. The type of carbohydrate (&quot;slow&quot; or &quot;simple&quot; are familiar terms) doesn't matter so much as the total number of carbohydrates.&#xD;&#xA;&#xD;&#xA;A person with this dietary prescription would have learned to count gross carbohydrates and to eat the same number of carbohydrates at every meal. Their calories ought to come primarily from protein and fat, but also from a modest portion of carbohydrates.&#xD;&#xA;&#xD;&#xA;Therefore, something such as a salad w/ dressing, a protein, a vegetable side, and a modest portion of starchy food would probably be most appropriate. Legumes, and other fiber-rich sources of carbohydrates, have the added benefits of being more satisfying and nutritious (as opposed to, say, white rice). They also sport a low glycemic-index.&#xD;&#xA;&#xD;&#xA;For example: Salad, a reasonable portion of a creamy-type chicken dish, a steamed (non-starchy) vegetable side, and a modest portion of whole grains, legumes, or starchy vegetables. &#xD;&#xA;&#xD;&#xA;Dessert, for the recently diagnosed, is probably too optimistic. Something along the lines of a low-sugar lemon sorbet might work. Sugar substitutes, although they taste bad, are medically acceptable.&#xD;&#xA;&#xD;&#xA;You can find specific recommendations on the number of carbohydrates for diabetics on various websites, but it's probably easiest to just ask your client about their individual situation.&#xD;&#xA;&#xD;&#xA;There is one extra consideration that is easy for a cook to miss: thickeners, such as cornstarch or flour, can have a very high carbohydrate content; certain vegetables, while they do not seem starchy, actually have quite a bit of sugar. If your client is seriously following the diet I've described, then such carbohydrate sources must be taken into account." />
  <row Id="24649" PostHistoryTypeId="2" PostId="11972" RevisionGUID="53c571b8-ffbe-4ca1-9255-4096e6aa223f" CreationDate="2011-02-09T06:28:46.433" UserId="1393" Text="The best way to do it is by weight, if you have a kitchen scale. 10 grams of coffee for every 6 ounce cup of water is a good starting point. You can then adjust up or down by say up to 20% from there depending on your preferences." />
  <row Id="24650" PostHistoryTypeId="5" PostId="11972" RevisionGUID="c114f193-ff97-479e-a228-0d95bf400d35" CreationDate="2011-02-09T07:05:39.040" UserId="1393" Comment="added 164 characters in body" Text="The best way to do it is by weight, if you have a kitchen scale. 10 grams of coffee for every 6 ounce cup of water is a good starting point. You can then adjust up or down by say up to 20% from there depending on your preferences. A nice thing about doing it by weight is that it works if you are grinding your own beans; you don't have to grind a guesstimate amount and then end up with extra." />
  <row Id="24651" PostHistoryTypeId="25" PostId="11960" RevisionGUID="62804847-41a8-4639-bace-5e0df65b3a2f" CreationDate="2011-02-09T08:16:24.847" Comment="http://twitter.com/#!/StackCooking/status/35250650967179264" />
  <row Id="24652" PostHistoryTypeId="2" PostId="11973" RevisionGUID="9bd8031c-04d5-418c-b1d4-f087b3d9c711" CreationDate="2011-02-09T08:41:04.217" UserId="4504" Text="The steam should only be used for the first part of baking. Recipes vary in opinion on how long it's best to have this steam, but the range I've seen is usually 10-30 minutes. The moist baking environment allows the outer layer of dough to remain stretchy so that you maximize &quot;oven spring&quot; in the first part of baking.  Steaming the dough also causes the starches on this outer layer to gelatinize, which is what leads to the crispy and nicely browned crust.  If you continue to steam through the whole baking process, this layer will not have a chance to dry out, which is what's required for it to brown and crisp up.&#xD;&#xA;&#xD;&#xA;This [article][1] has lots of information on how to achieve a good crust.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baking911.com/howto/breads_goodcrust.htm" />
  <row Id="24653" PostHistoryTypeId="4" PostId="11960" RevisionGUID="acc9a520-8606-4270-b9fa-1970be86e42b" CreationDate="2011-02-09T08:55:53.483" UserId="4504" Comment="change title to match question asked" Text="Why does baking bread in a closed pot make a good crust?" />
  <row Id="24654" PostHistoryTypeId="24" PostId="11960" RevisionGUID="554bca76-0095-4724-8b4c-af691046c0cc" CreationDate="2011-02-09T08:55:53.483" Comment="Proposed by 4504 approved by 60 edit id of 8" />
  <row Id="24655" PostHistoryTypeId="2" PostId="11974" RevisionGUID="1de0a6b8-7106-4e01-b72f-47e3297d9663" CreationDate="2011-02-09T09:14:20.070" UserId="4145" Text="I poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered chocolate. The interior streaked terribly.&#xD;&#xA;&#xD;&#xA;I suppose the polycarbonate/chocolate surface interaction is preventing exterior streaking. Any explanations?" />
  <row Id="24656" PostHistoryTypeId="1" PostId="11974" RevisionGUID="1de0a6b8-7106-4e01-b72f-47e3297d9663" CreationDate="2011-02-09T09:14:20.070" UserId="4145" Text="Bizarre: Chocolate tempering is good on the outside" />
  <row Id="24657" PostHistoryTypeId="3" PostId="11974" RevisionGUID="1de0a6b8-7106-4e01-b72f-47e3297d9663" CreationDate="2011-02-09T09:14:20.070" UserId="4145" Text="&lt;chocolate&gt;&lt;tempering&gt;" />
  <row Id="24659" PostHistoryTypeId="2" PostId="11976" RevisionGUID="cd7128bd-a6d8-4ee3-b565-1c411f59a74d" CreationDate="2011-02-09T10:39:50.060" UserId="4580" Text="I did not try it myself, but if you have an apple-core remover, you can make a hole in the bun and put the sausage in through the hole. If your sausage is too big, it could be a mess, maybe 'stabs' several times then.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="24660" PostHistoryTypeId="25" PostId="11974" RevisionGUID="e532ea99-ac9e-4c62-a68d-0c01e385efcd" CreationDate="2011-02-09T11:16:25.457" Comment="http://twitter.com/#!/StackCooking/status/35295951904190464" />
  <row Id="24661" PostHistoryTypeId="2" PostId="11977" RevisionGUID="c44e509c-cf8c-4cf7-9019-3a2b749097ae" CreationDate="2011-02-09T13:27:34.237" UserId="667" Text="Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love [fruit tubes by innocent][1] in their lunch boxes as they are colourful, easy to open and drink from.&#xD;&#xA;&#xD;&#xA;How could I pack a home made smoothie to make it equally attractive?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.innocentdrinks.co.uk/things_we_make/fruit-tubes/" />
  <row Id="24662" PostHistoryTypeId="1" PostId="11977" RevisionGUID="c44e509c-cf8c-4cf7-9019-3a2b749097ae" CreationDate="2011-02-09T13:27:34.237" UserId="667" Text="Kids Lunch box - suggestion for fruit smoothie packaging" />
  <row Id="24663" PostHistoryTypeId="3" PostId="11977" RevisionGUID="c44e509c-cf8c-4cf7-9019-3a2b749097ae" CreationDate="2011-02-09T13:27:34.237" UserId="667" Text="&lt;children&gt;" />
  <row Id="24664" PostHistoryTypeId="2" PostId="11978" RevisionGUID="b78d2def-5c1c-4cc7-9abe-12e24547cbea" CreationDate="2011-02-09T13:44:54.283" UserId="1857" Text="I'm looking for fruit and vegetables that compliment each other for salads. I know onions and pears go together, can anyone suggest others?" />
  <row Id="24665" PostHistoryTypeId="1" PostId="11978" RevisionGUID="b78d2def-5c1c-4cc7-9abe-12e24547cbea" CreationDate="2011-02-09T13:44:54.283" UserId="1857" Text="Which fruit and veg compliment each other in salads?" />
  <row Id="24666" PostHistoryTypeId="3" PostId="11978" RevisionGUID="b78d2def-5c1c-4cc7-9abe-12e24547cbea" CreationDate="2011-02-09T13:44:54.283" UserId="1857" Text="&lt;salad&gt;" />
  <row Id="24667" PostHistoryTypeId="2" PostId="11979" RevisionGUID="1741b781-6c5b-40d9-aba6-70d59d204889" CreationDate="2011-02-09T13:45:21.310" UserId="4489" Text="Steaming them will soften them up for your dogs. The quick-and-easy way to do that would be to microwave (as another user suggested), or just over a pot of water briefly until they're soft enough" />
  <row Id="24668" PostHistoryTypeId="5" PostId="11976" RevisionGUID="0df31036-206e-4bce-a724-010d1ddf2f33" CreationDate="2011-02-09T13:52:08.787" UserId="4580" Comment="deleted 1 characters in body" Text="I did not try it myself, but if you have an apple-core remover, you can make a hole in the bun and put the sausage in through the hole. If your sausage is too big, it could be a mess, maybe 'stab' several times then.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="24669" PostHistoryTypeId="25" PostId="11977" RevisionGUID="f872467a-0687-43bb-b952-bd7be05dd690" CreationDate="2011-02-09T14:16:25.490" Comment="http://twitter.com/#!/StackCooking/status/35341250945089537" />
  <row Id="24670" PostHistoryTypeId="2" PostId="11980" RevisionGUID="56533254-7d01-485b-af83-d0966f2f5abb" CreationDate="2011-02-09T14:16:48.017" UserId="4580" Text="For salads I advice chicory and apple. I'm not sure if I use the right word when I say 'chicory' so [here][1]'s a picture of what I mean.&#xD;&#xA;I think it's not a very loved veggie because of its bitterness, but I like the combination of the bitterness of the chicory and the sweetness of the apple.&#xD;&#xA;&#xD;&#xA;Oh and one tip: cut out the 'root' of the chicory, it's the most bitter part.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/D1xF2.jpg" />
  <row Id="24671" PostHistoryTypeId="2" PostId="11981" RevisionGUID="f74e0e6a-b607-4215-9c57-1d9fc87634c8" CreationDate="2011-02-09T14:38:32.783" UserId="611" Text="You could use a plastic syringe (without the needle obviously), which can usually be found at cake stores and such.&#xD;&#xA;&#xD;&#xA;Where I come from there's a chocolate shop that sells plastic syringes filled with chocolate for kids. &#xD;&#xA;&#xD;&#xA;On the other hand, the extended plunger may take up too much room. In that case, maybe a test-tube sort of thing with a plastic top to seal it. I've seen them around, but wouldn't know where to find them.&#xD;&#xA;" />
  <row Id="24672" PostHistoryTypeId="2" PostId="11982" RevisionGUID="583fb6c4-89e7-47e5-aad2-01823739d0d9" CreationDate="2011-02-09T14:47:21.390" UserId="1195" Text="There are four major types of proteins in Wheat: gliadin, gluten, albumin, and globulin.&#xD;&#xA;&#xD;&#xA;What we think of gluten doesn't actually exist in wheat; it develops in flour when it is hydrated with water and gliadin and glutenin proteins bond together to make what we call gluten. So that is the magic. Oil is chemically very different so that is why it was weird. &#xD;&#xA;&#xD;&#xA;source: [Peter Reinhart's Whole Grain Breads][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Peter-Reinharts-Whole-Grain-Breads/dp/1580087590" />
  <row Id="24673" PostHistoryTypeId="2" PostId="11983" RevisionGUID="e98fac0c-2379-4eee-af77-be12d320c6b0" CreationDate="2011-02-09T15:23:22.840" UserId="1195" Text="1) [Dino Kale][1] and Avacado. &#xD;&#xA;&#xD;&#xA;Separate Kale from stems; rip and distress the kale into a bowl, cut up avacado, add sea salt. &#xD;&#xA;&#xD;&#xA;I'll be honest the first time eating it is a bit of an adjustment but I love it now. I feel great every time I eat this salad.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fitsugar.com/Crazy-Dino-Kale-773204&#xD;&#xA;&#xD;&#xA;2) Mandarin Oranges and Bell Peppers. Think Thai Peanut Salad with a peanut dressing." />
  <row Id="24674" PostHistoryTypeId="2" PostId="11984" RevisionGUID="b8cb5119-0ad7-4462-a8d0-1f9ca97f9c9b" CreationDate="2011-02-09T15:53:13.500" UserId="611" Text="I'm trying to figure out if there's a sort of &quot;etiquette&quot; to it, like there is with wine.&#xD;&#xA;&#xD;&#xA;Obviously, some sandwiches just &quot;go&quot; with a certain bread, like cream cheese and salmon on a bagel. I'm trying to understand the link between the filling and the &quot;right&quot; bread.&#xD;&#xA;" />
  <row Id="24675" PostHistoryTypeId="1" PostId="11984" RevisionGUID="b8cb5119-0ad7-4462-a8d0-1f9ca97f9c9b" CreationDate="2011-02-09T15:53:13.500" UserId="611" Text="Are there guidelines for choosing bread for a sandwich?" />
  <row Id="24676" PostHistoryTypeId="3" PostId="11984" RevisionGUID="b8cb5119-0ad7-4462-a8d0-1f9ca97f9c9b" CreationDate="2011-02-09T15:53:13.500" UserId="611" Text="&lt;bread&gt;&lt;sandwich&gt;" />
  <row Id="24677" PostHistoryTypeId="5" PostId="11856" RevisionGUID="e74c63f6-2f17-44d9-90f9-4b0e316f5da9" CreationDate="2011-02-09T16:11:31.770" UserId="4580" Comment="added 68 characters in body" Text="You can put some amaretto in it as well :)&#xD;&#xA;(before you add the whipped egg white)&#xD;&#xA;Just a small glass will do.&#xD;&#xA;&#xD;&#xA;You can also dip the biscuits in sweet marsala wine or dark rum." />
  <row Id="24678" PostHistoryTypeId="2" PostId="11985" RevisionGUID="ffe41122-2057-4a22-bd3d-05797c0cb945" CreationDate="2011-02-09T16:48:04.317" UserId="4504" Text="To some extent, this is a question to which the answers are necessarily quite subjective.  However, as a general guideline, I would suggest that you look at the bread as just another ingredient in the dish -- not as somehow distinct from the filling choices.  Like any other ingredient pairing, you can evaluate the characteristics and choose things to complement each other.  So if you pick your bread first, evaluate if it's rich or mild, dense or light, crusty or soft, thin or thick, etc, and then choose fillings to complement those properties. &#xD;&#xA;&#xD;&#xA;For your fillings, there's not only the flavour pairing of the filling and the bread to consider, but also the texture/properties of the filling.  A dry filling might not be as pleasant on a dense bread because the texture would be too much the same.  Similarly, a saucy filling needs an appropriate bread selection to contain it and make it easy to eat." />
  <row Id="24679" PostHistoryTypeId="5" PostId="11985" RevisionGUID="c0a4638f-904e-450e-979b-cb39782c7412" CreationDate="2011-02-09T16:53:53.500" UserId="4504" Comment="add savoury/sweet to list of bread qualities" Text="To some extent, this is a question to which the answers are necessarily quite subjective.  However, as a general guideline, I would suggest that you look at the bread as just another ingredient in the dish -- not as somehow distinct from the filling choices.  Like any other ingredient pairing, you can evaluate the characteristics and choose things to complement each other.  So if you pick your bread first, evaluate if it's rich or mild, savoury or sweet, dense or light, crusty or soft, thin or thick, etc, and then choose fillings to complement those properties. &#xD;&#xA;&#xD;&#xA;For your fillings, there's not only the flavour pairing of the filling and the bread to consider, but also the texture/properties of the filling.  A dry filling might not be as pleasant on a dense bread because the texture would be too much the same.  Similarly, a saucy filling needs an appropriate bread selection to contain it and make it easy to eat.&#xD;&#xA;&#xD;&#xA;Many pairings that are considered standard will just taste &quot;good&quot; to us because of tradition and familiarity, but originally, someone probably put them together for a reason.  That doesn't mean it's not worth trying something different, though.  With the globalization of cuisine, we have many more filling/bread choices available and you might find a new favourite by pairing a bread from one culture with a filling from another, based on their complementary qualities." />
  <row Id="24680" PostHistoryTypeId="6" PostId="11978" RevisionGUID="b26d4f48-18a8-4b3d-9d32-0ad391e7db3c" CreationDate="2011-02-09T17:02:54.147" UserId="4504" Comment="edited tags" Text="&lt;salad&gt;&lt;pairing&gt;" />
  <row Id="24681" PostHistoryTypeId="6" PostId="11984" RevisionGUID="2b011e1b-105e-4fb2-bdb4-e4000f0c0ab9" CreationDate="2011-02-09T17:03:23.133" UserId="4504" Comment="edited tags" Text="&lt;bread&gt;&lt;pairing&gt;&lt;sandwich&gt;" />
  <row Id="24682" PostHistoryTypeId="2" PostId="11986" RevisionGUID="d2ba92ff-d730-4286-ab98-b4e568b73c88" CreationDate="2011-02-09T17:04:54.563" UserId="2832" Text="How about a thermos beverage bottle?  If you pre-chill the interior, it should keep the smoothie pretty cold.  Pack a straw along with it, and you're good to go." />
  <row Id="24683" PostHistoryTypeId="25" PostId="11984" RevisionGUID="231d4d8a-6a4c-4f57-a3f5-9e1b97edb88f" CreationDate="2011-02-09T17:16:25.697" Comment="http://twitter.com/#!/StackCooking/status/35386549797396480" />
  <row Id="24687" PostHistoryTypeId="2" PostId="11988" RevisionGUID="f33a0ff4-9bc3-4362-8af4-785ef8d77a08" CreationDate="2011-02-09T18:07:22.537" UserId="4770" Text="*Al dente* cooking is a transitional state that lasts for a very short amount of time (one minute longer in boiling water makes pasta too soft, one minute shorter and it's still crunchy). For this reason, authentic Italian pasta packages state a precise cooking time, which is very reliable to make a good *al dente* pasta.&#xD;&#xA;A cooking time interval (e.g. &quot;7 to 10 minutes&quot;) is usually given to accommodate to other countries taste, who may prefer a softer pasta, and therefore its presence could be a good indicator of an Italian look-alike pasta brand. In this case the lower figure indicates the *al dente* cooking.&#xD;&#xA;&#xD;&#xA;Lacking this information, a good cooking time can be figured by cross section size, length and shape of pasta: obviously, thicker and squat formats require more time. Complex shapes, such as farfalle, can be trickier because a thick core could reach the *al dente* cooking while the thinner edges are already too soft.&#xD;&#xA;&#xD;&#xA;As a rule of thumb, cooking times for common pasta formats are:&#xD;&#xA;&#xD;&#xA;Long and very thin (spaghettini, bavette): 6 min&#xD;&#xA;Long and thin (spaghetti, linguine, bucatini): 8 min&#xD;&#xA;Short and thick (maccheroni, rigatoni, fusilli): 12 min&#xD;&#xA;Small and thick (farfalle) : 8 min&#xD;&#xA;Small and thin (pasta usually boiled straight into broth): 6 min&#xD;&#xA;&#xD;&#xA;These cooking times apply only for dry durum-wheat pasta; other types (such as fresh egg pasta) usually have a shorter cooking time." />
  <row Id="24688" PostHistoryTypeId="5" PostId="11988" RevisionGUID="fad023a0-6fec-4e63-9934-4ccf88c87917" CreationDate="2011-02-09T18:17:30.727" UserId="4770" Comment="added 389 characters in body" Text="*Al dente* cooking is a transitional state that lasts for a very short amount of time (one minute longer in boiling water makes pasta too soft, one minute shorter and it's still crunchy). For this reason, authentic Italian pasta packages state a precise cooking time, which is very reliable to make a good *al dente* pasta.&#xD;&#xA;A cooking time interval (e.g. &quot;7 to 10 minutes&quot;) is usually given to accommodate to other countries taste, who may prefer a softer pasta, and therefore its presence could be a good indicator of an Italian look-alike pasta brand. In this case the lower figure indicates the *al dente* cooking.&#xD;&#xA;&#xD;&#xA;Lacking this information, a good cooking time can be figured by cross section size, length and shape of pasta: obviously, thicker and squat formats require more time. Complex shapes, such as farfalle, can be trickier because a thick core could reach the *al dente* cooking while the thinner edges are already too soft.&#xD;&#xA;&#xD;&#xA;As a rule of thumb, cooking times for common pasta formats are:&#xD;&#xA;&#xD;&#xA; - Long and very thin (spaghettini, bavette): 6 min&#xD;&#xA; - Long and thin (spaghetti, linguine, bucatini): 8 min&#xD;&#xA; - Short and thick (maccheroni, rigatoni, fusilli): 12 min&#xD;&#xA; - Small and thick (farfalle) : 8 min&#xD;&#xA; - Small and thin (pasta usually boiled straight into broth): 6 min&#xD;&#xA;&#xD;&#xA;These cooking times apply only for dry durum-wheat pasta; other types (such as fresh egg pasta) usually have a shorter cooking time.&#xD;&#xA;&#xD;&#xA;After straining the boiling water, pasta continues to cook by its own heat; for this reason it has to be eaten as soon as possible. Only for some Italian regional recipes (typically pasta boiled straight into a thick vegetable juice, e.g. pasta with beans, pasta with potatoes) you may want to let it rest for up to 5 minutes after straining to let the juices coagulate." />
  <row Id="24689" PostHistoryTypeId="5" PostId="11988" RevisionGUID="0b2c2856-a13e-47f7-8649-123de5d3065f" CreationDate="2011-02-09T18:30:39.300" UserId="4770" Comment="added 256 characters in body; added 3 characters in body" Text="*Al dente* cooking is a transitional state that lasts for a very short amount of time (one minute longer in boiling water makes pasta too soft, one minute shorter and it's still crunchy). For this reason, authentic Italian pasta packages state a precise cooking time, which is very reliable to make a good *al dente* pasta.&#xD;&#xA;A cooking time interval (e.g. &quot;7 to 10 minutes&quot;) is usually given to accommodate to other countries taste, who may prefer a softer pasta, and therefore its presence could be a good indicator of an Italian look-alike pasta brand. In this case the lower figure indicates the *al dente* cooking.&#xD;&#xA;&#xD;&#xA;Lacking this information, a good cooking time can be figured by cross section size, length and shape of pasta: obviously, thicker and squat formats require more time. Complex shapes, such as farfalle, can be trickier because a thick core could reach the *al dente* cooking while the thinner edges are already too soft.&#xD;&#xA;&#xD;&#xA;As a rule of thumb, cooking times for common pasta formats are:&#xD;&#xA;&#xD;&#xA; - Long and very thin (spaghettini, bavette): 6 min&#xD;&#xA; - Long and thin (spaghetti, linguine, bucatini): 8 min&#xD;&#xA; - Short and thick (maccheroni, rigatoni, fusilli): 12 min&#xD;&#xA; - Small and thick (farfalle) : 8 min&#xD;&#xA; - Small and thin (pasta usually boiled straight into broth): 6 min&#xD;&#xA;&#xD;&#xA;These cooking times apply only for dry durum-wheat pasta; other types (such as fresh egg pasta) usually have a shorter cooking time.&#xD;&#xA;&#xD;&#xA;After straining the boiling water, pasta continues to cook by its own heat; for this reason it has to be eaten as soon as possible. Only for some Italian regional recipes (typically pasta boiled straight into a thick vegetable juice, e.g. pasta with beans, pasta with potatoes) you may want to let it rest for up to 5 minutes after straining to let the juices coagulate.&#xD;&#xA;&#xD;&#xA;Also, for recipes where pasta has to undergo a second cooking after boiling (e.g. stir frying in a pan with vegetables, shrimps, mushrooms, etc.) a better result is obtained by boiling pasta just one minute less than the cooking time given on the package." />
  <row Id="24692" PostHistoryTypeId="6" PostId="7264" RevisionGUID="aaf6a059-3133-41cb-b61c-1359d85efa8c" CreationDate="2011-02-09T18:49:13.700" UserId="41" Comment="edited tags" Text="&lt;salt&gt;" />
  <row Id="24693" PostHistoryTypeId="5" PostId="11967" RevisionGUID="f56e6c3c-d6f2-4b87-8c68-8fd140175057" CreationDate="2011-02-09T18:50:12.637" UserId="41" Comment="deleted 24 characters in body" Text="In general, truffles don't do well with prolonged cooking.  You lose the delicate fragrance associated with it. &#xD;&#xA;&#xD;&#xA;White truffle is never cooked.  Just garnish at the end - table side. Its fragrance is very delicate.&#xD;&#xA;&#xD;&#xA;Usually you add it at the end , or shave it on top.  You need to use a mandolin or truffle slicer, thick slices aren't as good as thin pieces.&#xD;&#xA;&#xD;&#xA;In restaurants, we often preserve the truffle, or use scrap to make truffle butter.  Then we use these by products as part of the cooking ingredients -e.g. as a truffle stock for risotto base, and the butter to finish the dish.   Shaved truffle rounds out the dish.   Thats how you get complexity and depth." />
  <row Id="24694" PostHistoryTypeId="5" PostId="11968" RevisionGUID="841fd390-6126-4c6c-ab40-2d5c96e839ab" CreationDate="2011-02-09T18:52:43.680" UserId="41" Comment="added 23 characters in body" Text="Basically, you have two types of fruit for juicing: Those with a rind (lemon, orange, grapefruit) and those without (strawberries, grapes, apples, etc).&#xD;&#xA;&#xD;&#xA;Non-rind fruits: Wash and use a vitamix (blender). Turn it into juice and pulp. If you don't want the pulp, pass it through a sieve or chinois.&#xD;&#xA;&#xD;&#xA;For citrus, the best juicer I've used are the manual press type juicers.  They are easy to clean, easy to use and don't produce any bitter taste.  They can be a little large though.&#xD;&#xA;&#xD;&#xA;The electric juicers are popular, but you can't easily wash all of it, they are easy to burn out (any water in the motor will destroy them), they're expensive, and most importantly, the harder you press, the more bitter taste of extract (from the pith).&#xD;&#xA;&#xD;&#xA;In a pinch, use a fork." />
  <row Id="24700" PostHistoryTypeId="10" PostId="11978" RevisionGUID="32cf594e-f03b-4505-85a3-679b0ba3819b" CreationDate="2011-02-09T19:09:21.577" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="24701" PostHistoryTypeId="6" PostId="1679" RevisionGUID="bd6c333d-0344-4126-ae68-a1071d978c8b" CreationDate="2011-02-09T19:09:48.567" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;italian-cuisine&gt;&lt;dessert&gt;&lt;cream&gt;" />
  <row Id="24702" PostHistoryTypeId="6" PostId="11977" RevisionGUID="9e4d39ba-1640-42d5-a201-806d4598c21c" CreationDate="2011-02-09T19:11:06.520" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;presentation&gt;&lt;children&gt;&lt;smoothie&gt;" />
  <row Id="24705" PostHistoryTypeId="6" PostId="5036" RevisionGUID="ab963e50-190f-479b-a628-6f568b07e92c" CreationDate="2011-02-09T19:23:51.490" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;potatoes&gt;&lt;pumpkin&gt;&lt;french-fries&gt;&lt;sweet-potato&gt;" />
  <row Id="24706" PostHistoryTypeId="2" PostId="11993" RevisionGUID="ecd5e7a0-6007-4cf5-a5f0-3738005095be" CreationDate="2011-02-09T19:33:49.837" UserId="67" Text="There are [places that sell long, narrow plastic bags][1].&#xD;&#xA;&#xD;&#xA;I don't know what thickness of bag wall you'd need so there wasn't liklihood of premature rupture in transport, though.  There might be other places where you could get lots of less than 1000, so you're not stuck with them if they don't work.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uline.com/cls_01/Bags-Poly-Plastic?pricode=we402&amp;gclid=CIPUxd_n-6YCFcNM4AodLBhLHA" />
  <row Id="24707" PostHistoryTypeId="2" PostId="11994" RevisionGUID="4180a1db-0134-46e1-9172-8ddfa465682b" CreationDate="2011-02-09T19:35:13.760" UserId="1331" Text="Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for my infant son, and I've heard that high nitrate concentrations are especially toxic for infants.&#xD;&#xA;&#xD;&#xA;Some say that soaking vegetables in salty water with ascorbic acid can help, is that true?&#xD;&#xA;&#xD;&#xA;Also, is there some technique that allows to neutralize nitrates during cooking? Like, maybe, changing the water." />
  <row Id="24708" PostHistoryTypeId="1" PostId="11994" RevisionGUID="4180a1db-0134-46e1-9172-8ddfa465682b" CreationDate="2011-02-09T19:35:13.760" UserId="1331" Text="How can I reduce nitrate concentration in vegetables before or during cooking?" />
  <row Id="24709" PostHistoryTypeId="3" PostId="11994" RevisionGUID="4180a1db-0134-46e1-9172-8ddfa465682b" CreationDate="2011-02-09T19:35:13.760" UserId="1331" Text="&lt;cooking-techniques&gt;&lt;vegetables&gt;" />
  <row Id="24710" PostHistoryTypeId="6" PostId="11994" RevisionGUID="6e977c1f-408d-46b0-8f7f-ed9cb0e5c307" CreationDate="2011-02-09T19:46:35.417" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;food-science&gt;&lt;nutrition&gt;" />
  <row Id="24712" PostHistoryTypeId="2" PostId="11995" RevisionGUID="2755d49a-c6e3-492d-a9df-9694fb95ad79" CreationDate="2011-02-09T20:25:03.397" UserId="15" Text="There's always Twinkies Tiramisu" />
  <row Id="24713" PostHistoryTypeId="2" PostId="11996" RevisionGUID="d9353ad9-b798-42e6-a5e7-49a6c7058276" CreationDate="2011-02-09T20:51:02.110" UserId="218" Text="There is a nice site about nitrates and baby food &lt;a href=http://www.wholesomebabyfood.com/nitratearticle.htm&quot;&gt;here&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;In a nutshell, though, there really is no way to reduce nitrate content without exhaustive preparation. We're talking grinding, pressing out the juice, then heating the juice to produce leafy veggie tofu. Yuck. " />
  <row Id="24714" PostHistoryTypeId="2" PostId="11997" RevisionGUID="db5960a6-0ec0-4a75-bf58-a910bc5bf0be" CreationDate="2011-02-09T20:58:50.383" UserId="4777" Text="In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly cooked. When I worked in an Italian restaurant, I would follow this process (commonly making many portions at a time). &#xD;&#xA;&#xD;&#xA;However, when making it at home in small portions, I find it tastes just the same if it is whisked over low heat for just enough time for the grain to absorb the liquid. &#xD;&#xA;&#xD;&#xA;Why the insistence on cooking small portions (4?) for half an hour?&#xD;&#xA;&#xD;&#xA;Please note that I am talking about normal fine grain polenta here, not some sort of 'quick' polenta." />
  <row Id="24715" PostHistoryTypeId="1" PostId="11997" RevisionGUID="db5960a6-0ec0-4a75-bf58-a910bc5bf0be" CreationDate="2011-02-09T20:58:50.383" UserId="4777" Text="Cooking polenta: is stirring for 30 minutes really necessary?" />
  <row Id="24716" PostHistoryTypeId="3" PostId="11997" RevisionGUID="db5960a6-0ec0-4a75-bf58-a910bc5bf0be" CreationDate="2011-02-09T20:58:50.383" UserId="4777" Text="&lt;polenta&gt;" />
  <row Id="24717" PostHistoryTypeId="5" PostId="11978" RevisionGUID="18ae3f0d-d5e8-4ae4-ba60-79c7e83ba5e3" CreationDate="2011-02-09T21:00:16.603" UserId="1857" Comment="added 51 characters in body; added 4 characters in body" Text="I'm looking for fruit and vegetable combinations I can combine with a rocket/spinach/lettuce salad.&#xD;&#xA;&#xD;&#xA;I know onions and pears go together, can anyone suggest 5 different combinations I can use?" />
  <row Id="24718" PostHistoryTypeId="2" PostId="11998" RevisionGUID="46c172ad-cf6e-494b-8664-59eb4e7554b6" CreationDate="2011-02-09T21:05:07.980" UserId="218" Text="What? Nobody mentions the tried-and-true &quot;Throw it at the wall&quot; test? In a nutshell, take a noodle out of the pot, and sling it at the wall. If it sticks, it's cooked. &#xD;&#xA;&#xD;&#xA;Absolutely works. Probably a bit more sanitary to just taste it though." />
  <row Id="24719" PostHistoryTypeId="2" PostId="11999" RevisionGUID="a7e756af-7224-485a-b450-1c1832d2c0b3" CreationDate="2011-02-09T21:18:38.123" UserId="4779" Text="My new favorite cookbook is the Happy Herbivore cookbook. All of the recipes are easy to make with ingredients that I usually have in my fridge, nothing I've never heard of (which is my problem with most vegan cook books). HH recipes are healthy but really delicious, I've even made her low fat desserts and love them. She also has a blog, you can check out a few recipes before getting the actual book happyherbivore.com." />
  <row Id="24720" PostHistoryTypeId="2" PostId="12000" RevisionGUID="f8d569c0-a73b-48a2-98a0-4a6f2d1d25c4" CreationDate="2011-02-09T21:24:17.330" UserId="1393" Text="It definitely does not need to be stirred continuously. Fairly frequently, yes, to avoid burning on the bottom, but not constantly. Cooking for more or less time has more impact on texture than flavor. Cooked briefly, you get more of a grain-like cream of wheat texture. Cooked long, you get a creamier, smoother result. Both can be good, but the creamy style is more traditional." />
  <row Id="24721" PostHistoryTypeId="2" PostId="12001" RevisionGUID="6e46a749-f819-4c73-bf9b-b24dd78124cb" CreationDate="2011-02-09T21:40:44.110" UserId="4634" Text="You definitely don't have to.  In fact Alton Brown's recipe calls for only stirring 3-4 times during the cooking process -&gt; http://www.foodnetwork.com/recipes/alton-brown/savory-polenta-recipe/index.html" />
  <row Id="24722" PostHistoryTypeId="2" PostId="12002" RevisionGUID="d235c196-09fa-4034-ba7a-de5058574006" CreationDate="2011-02-09T22:34:52.353" UserId="1670" Text="The one I use, of course.&#xD;&#xA;&#xD;&#xA;Seriously, though I would recommend starting a bit of the strong side, because strong coffee can be thinned with the addition of hot water, but weak coffee is unrecoverable.&#xD;&#xA;" />
  <row Id="24723" PostHistoryTypeId="6" PostId="11997" RevisionGUID="d4b754e5-d3f4-40f2-98a7-db6155b9ee6b" CreationDate="2011-02-09T22:52:01.947" UserId="41" Comment="edited tags" Text="&lt;boiling&gt;&lt;italian-cuisine&gt;&lt;corn&gt;&lt;polenta&gt;" />
  <row Id="24724" PostHistoryTypeId="5" PostId="11996" RevisionGUID="33a9da1c-4958-4763-8954-82ac48fc27d0" CreationDate="2011-02-09T23:07:43.373" UserId="41" Comment="added 24 characters in body" Text="Here is a great resource for this: [Nitrates, Carrots, and Homemade Baby Food][1].&#xD;&#xA;&#xD;&#xA;In a nutshell, though, there really is no way to reduce nitrate content without exhaustive preparation. We're talking grinding, pressing out the juice, then heating the juice to produce leafy veggie tofu. Yuck. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholesomebabyfood.com/nitratearticle.htm" />
  <row Id="24725" PostHistoryTypeId="25" PostId="11997" RevisionGUID="47c4e0c7-51c7-4ae5-871b-9548e636d9a4" CreationDate="2011-02-09T23:22:18.143" Comment="http://twitter.com/#!/StackCooking/status/35478620453617664" />
  <row Id="24726" PostHistoryTypeId="2" PostId="12003" RevisionGUID="ee10e8b6-5f3f-47bb-96e6-351366e64b2a" CreationDate="2011-02-09T23:31:49.590" UserId="372" Text="I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges.&#xD;&#xA;&#xD;&#xA;My current method is:&#xD;&#xA;&#xD;&#xA; - Wash potatoes&#xD;&#xA; - Chop potatoes&#xD;&#xA; - place in plastic bag &#xD;&#xA; - Add a little oil and spice mix* &#xD;&#xA; - Shake &#xD;&#xA; - Bake&#xD;&#xA;&#xD;&#xA;The *spicemix is the part I've been having problems with. I was using:&#xD;&#xA;&#xD;&#xA;2 parts pepper&#xD;&#xA;1 part salt&#xD;&#xA;3 parts paprika&#xD;&#xA;&#xD;&#xA;but this wasn't giving consistent results. I've suck with Nandos periperi seasoning for a while as a safeguard, but I'd like to go back into my own spicemix.&#xD;&#xA;&#xD;&#xA;I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salt enhancers apart from sea salt (not garlic salt or onion salt).&#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="24727" PostHistoryTypeId="1" PostId="12003" RevisionGUID="ee10e8b6-5f3f-47bb-96e6-351366e64b2a" CreationDate="2011-02-09T23:31:49.590" UserId="372" Text="What is a good spicy potato wedges seasoning?" />
  <row Id="24728" PostHistoryTypeId="3" PostId="12003" RevisionGUID="ee10e8b6-5f3f-47bb-96e6-351366e64b2a" CreationDate="2011-02-09T23:31:49.590" UserId="372" Text="&lt;recipe&gt;&lt;wedges&gt;&lt;suggestions&gt;" />
  <row Id="24729" PostHistoryTypeId="2" PostId="12004" RevisionGUID="ff3ec32c-026d-4769-bb0c-b1e12b86d10a" CreationDate="2011-02-10T00:21:01.413" UserId="4558" Text="*tips from an Italian:*&#xD;&#xA;&#xD;&#xA;With any type of pasta, if when you bite you can still see a white &quot;core&quot;, that means it is not done. The white core is pasta that has not been hydrated yet. &#xD;&#xA;&#xD;&#xA;Throwing pasta on walls is for clowns. Don't do it. We don't. It is messy and not necessary.&#xD;&#xA;&#xD;&#xA;Pasta continues cooking (hydrating) as long as it is hot AND there is water available. So if it is in a watery sauce, it will take in water from the sauce. But if, for example, you just tossed it with butter it will not continue cooking. " />
  <row Id="24730" PostHistoryTypeId="2" PostId="12005" RevisionGUID="c36a6df5-f492-4e75-98e5-0348616cd024" CreationDate="2011-02-10T02:14:59.590" UserId="3779" Text="First of all, if by marbling you mean spreading chocolate on a slab, then your chocolate may be tempered. If you heated the chocolate properly and slabbed a good portion of it then when you add the slabbed chocolate back in, it will temper all of the chocolate. Your &quot;problem&quot; may be that the chocolate was actually tempered.&#xD;&#xA;&#xD;&#xA;I'm also a little confused about how you are judging the interior to be out of temper. Other than the &quot;snappiness&quot;, the quality of the interior chocolate is almost never used to judge temper. If you could provide a picture of what the inside and outside looks like that would be very helpful.&#xD;&#xA;&#xD;&#xA;Aside from that, there are a few possibilities:&#xD;&#xA;&#xD;&#xA; - How long did you wait before judging the temper of the outside? Chocolate may not show signs of streaking for up to 24 hours.&#xD;&#xA; - Polycarbonate molds when used and, more importantly, washed correctly will build up a layer of cocoa butter. This layer of cocoa butter may help encourage the chocolate to form the correct crystals (temper)." />
  <row Id="24731" PostHistoryTypeId="25" PostId="11958" RevisionGUID="c6686cbc-1b41-463c-a52e-7f0cecea3824" CreationDate="2011-02-10T02:22:18.590" Comment="http://twitter.com/#!/StackCooking/status/35523925555290112" />
  <row Id="24732" PostHistoryTypeId="5" PostId="12003" RevisionGUID="46e6d20b-68fd-4c78-9795-a30fbbdf2af4" CreationDate="2011-02-10T03:32:10.997" UserId="3432" Comment="Reformatted, general cleanup." Text="I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consistently deliveries tasty wedges.&#xD;&#xA;&#xD;&#xA;My current method is:&#xD;&#xA;&#xD;&#xA; - Wash potatoes&#xD;&#xA; - Chop potatoes&#xD;&#xA; - place in plastic bag &#xD;&#xA; - Add a little oil and spice mix*&#xD;&#xA; - Shake &#xD;&#xA; - Bake&#xD;&#xA;&#xD;&#xA;\* The spice mix is the part I've been having problems with.&#xD;&#xA;&#xD;&#xA;I was using:&#xD;&#xA;&#xD;&#xA; - 1 part salt&#xD;&#xA; - 2 parts pepper&#xD;&#xA; - 3 parts paprika&#xD;&#xA;&#xD;&#xA;But this wasn't giving consistent results.&#xD;&#xA;&#xD;&#xA;I've stuck with *Nandos Peri-peri* seasoning for a while as a safeguard, but I'd like to go back to my own spice mix.&#xD;&#xA;&#xD;&#xA;I'm looking for spicy Mexican flavours, but using only spices/herbs, and not salts or flavour enhancers, apart from sea salt (not garlic salt or onion salt).&#xD;&#xA;&#xD;&#xA;Any suggestions?&#xD;&#xA;" />
  <row Id="24733" PostHistoryTypeId="6" PostId="12003" RevisionGUID="46e6d20b-68fd-4c78-9795-a30fbbdf2af4" CreationDate="2011-02-10T03:32:10.997" UserId="3432" Comment="Reformatted, general cleanup." Text="&lt;spices&gt;&lt;potatoes&gt;&lt;recipe-problems&gt;&lt;mexican-cuisine&gt;" />
  <row Id="24734" PostHistoryTypeId="24" PostId="12003" RevisionGUID="d729749a-a5fd-4ae4-ab69-d500cae4e9c2" CreationDate="2011-02-10T03:32:10.997" Comment="Proposed by 3432 approved by 67 edit id of 9" />
  <row Id="24735" PostHistoryTypeId="2" PostId="12006" RevisionGUID="4b8878c3-60ce-4429-8ba9-f1d2d7c82a66" CreationDate="2011-02-10T04:33:58.583" UserId="4631" Text="If it's American-Mexican flavor you're looking for, cumin is the basic spice to add to your mix.  &#xD;&#xA;&#xD;&#xA;When I'm looking for an easy solution for a distinctive &quot;southwest&quot; flavor from what's available in my local supermarket, I reach for canned chipolte peppers in adobo or a similar sauce. But, I think this will not meet your salt requirement.  &#xD;&#xA;&#xD;&#xA;For a no-extra-salt solution, I'm a big fan of [Trader Joe's 21 seasoning salute](http://www.google.com/#sclient=psy&amp;hl=en&amp;q=site:traderjoes.com+%2221+seasoning+salute%22&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;pbx=1&amp;fp=7828c4946c5db268)." />
  <row Id="24736" PostHistoryTypeId="25" PostId="11994" RevisionGUID="95c146e4-6b18-4c82-a3d9-36067dbec6c6" CreationDate="2011-02-10T05:22:18.513" Comment="http://twitter.com/#!/StackCooking/status/35569223900078080" />
  <row Id="24737" PostHistoryTypeId="2" PostId="12007" RevisionGUID="9a7c41dd-9c5c-4851-b004-5b8769e52d25" CreationDate="2011-02-10T05:46:55.590" UserId="4428" Text="Add cumin, chili powder and garlic powder to your salt and pepper. You might like a bit of curry powder or turmeric too, but I don't know if you'd call that a Mexican flavor." />
  <row Id="24738" PostHistoryTypeId="2" PostId="12008" RevisionGUID="f2d76421-54f6-465f-bd06-a4d28181a86b" CreationDate="2011-02-10T05:47:51.377" UserId="4785" Text="Cooks Illustrated, in the March 2010 issue, tackled this problem in their usually obsessive fashion. The [full recipe][1] is behind their paywall, but they found that a pinch of baking soda added to coarse-ground degerminated cornmeal resulted in a shorter cooking time over low heat (about 30 minutes total), with whisking needed for the first minute, about 5 minutes in, and then right at the end when you add butter and Parmesan. The other things of interest in their recipe is the 5-to-1 water to polenta ratio, and covering the pot during cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/recipes/detail.asp?docid=23255" />
  <row Id="24739" PostHistoryTypeId="5" PostId="11969" RevisionGUID="e1b15309-c8fd-4605-a790-476ccf7a1674" CreationDate="2011-02-10T06:07:05.573" UserId="4179" Comment="edited body" Text="Absolutely.  A honer, or even better a sharpening steel removes a minuscule amount of material.  Or knife will last a lifetime.  &#xD;&#xA;&#xD;&#xA;The honer only realigns the blade, it doesn't remove material and reestablish a true bevel.&#xD;&#xA;&#xD;&#xA;Eventually, you'll use the honer and it won't do anything, thats when you use the sharpener.&#xD;&#xA;&#xD;&#xA;Realize though, that the electric sharpeners often have a rough sharpening disk, and that will remove a lot of material.  You want to use that sparingly.  &#xD;&#xA;&#xD;&#xA;Other than that, you can sharpen every few weeks and your knives should last years and years." />
  <row Id="24743" PostHistoryTypeId="2" PostId="12010" RevisionGUID="617f6c66-4934-469f-afe0-a71529a03eaa" CreationDate="2011-02-10T07:33:27.107" UserId="3183" Text="As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the week.&#xD;&#xA;&#xD;&#xA;I am a bit concerned how long things will stay good in the fridge. For example mashed potatoes (which is prepared with milk), minced meat steaks or a cream-based sauce.&#xD;&#xA;&#xD;&#xA;Are there any general rules of thumb that can be used to estimate how long things will stay good? And are there any 'dangerous' foods, foods that can be spoiled but not show any mold or smell strange, but are not good to eat?" />
  <row Id="24744" PostHistoryTypeId="1" PostId="12010" RevisionGUID="617f6c66-4934-469f-afe0-a71529a03eaa" CreationDate="2011-02-10T07:33:27.107" UserId="3183" Text="How can I know how long home-cooked food will stay good in fridge?" />
  <row Id="24745" PostHistoryTypeId="3" PostId="12010" RevisionGUID="617f6c66-4934-469f-afe0-a71529a03eaa" CreationDate="2011-02-10T07:33:27.107" UserId="3183" Text="&lt;food-preservation&gt;&lt;fridge&gt;" />
  <row Id="24747" PostHistoryTypeId="2" PostId="12011" RevisionGUID="7f7de7cc-2b3d-4351-9297-6486312cdcd7" CreationDate="2011-02-10T07:59:31.187" UserId="4504" Text="Food tends to become unpleasant before it becomes actually dangerous.  I would try to eat things within 3 days of making them, though that's just my personal guideline and isn't based on any scientific data.  If you aren't going to eat it that quickly, freezing it after it's been cooked and thawing it the day you want to eat it is probably a better idea. " />
  <row Id="24748" PostHistoryTypeId="2" PostId="12012" RevisionGUID="dacb8511-183d-4afe-be4d-dd27aaeb0aef" CreationDate="2011-02-10T08:31:25.747" UserId="3489" Text="The [USDA][1] says to eat refrigerated leftovers within 4 days.&#xD;&#xA;&#xD;&#xA;Be aware that how long you leave something out before refrigeration and the size of the container can shorten the edible lifetime. The gist is the longer it's warm, the more [likely] pathogens will be able to multiply to unsafe levels. A large container holds heat longer and takes longer to reach 40°F.&#xD;&#xA;&#xD;&#xA;There's also some other interesting information on the linked page about safe storage durations for many store-bought items as well, including recommendations for how long it will stay good in the freezer. To be fair to @Allison's answer, many of the durations listed in that chart are 3-4 days or 3-5 days, though some are longer or shorter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/basics_for_handling_food_safely/" />
  <row Id="24749" PostHistoryTypeId="2" PostId="12013" RevisionGUID="41813ef6-8195-47c6-9872-25052c90e0f0" CreationDate="2011-02-10T08:50:31.703" UserId="3183" Text="I notice that in both countries where I lived the fridges are kept at 6 or 7 Celsius (43-45 Fahrenheit). When it would be colder, people find their drinks to cold, when served straight out of fridge (especially in winter). Also a lower temperature would cost more energy.&#xD;&#xA;&#xD;&#xA;What would be the best temperature for food storage. Would that be even lower? For storing meals, how much time longer would food stay good when the fridge would be colder?" />
  <row Id="24750" PostHistoryTypeId="1" PostId="12013" RevisionGUID="41813ef6-8195-47c6-9872-25052c90e0f0" CreationDate="2011-02-10T08:50:31.703" UserId="3183" Text="What is the ideal fridge temperature" />
  <row Id="24751" PostHistoryTypeId="3" PostId="12013" RevisionGUID="41813ef6-8195-47c6-9872-25052c90e0f0" CreationDate="2011-02-10T08:50:31.703" UserId="3183" Text="&lt;fridge&gt;" />
  <row Id="24752" PostHistoryTypeId="2" PostId="12014" RevisionGUID="6c8ea9d8-c2f7-491c-9e65-568d9040a67b" CreationDate="2011-02-10T09:10:06.070" UserId="3489" Text="I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together.&#xD;&#xA;&#xD;&#xA;What I'd like to see is hard science here. Or at least documented and repeatable observation. For example, I read lots of people saying simply &quot;it's the ethylene gas&quot;, but what's eluded my searching eye is chart of which common fruits emit how much of this gas, or the ripening effect of x amount of this gas for y duration at z distance from other fruits in the vicinity. I'd do an experiment myself, but I don't have any particular biology expertise to properly structure a control, etc., and maybe it's already been done?&#xD;&#xA;&#xD;&#xA;While I'm not saying this oft-heard claim is false, I am saying I've neither been convinced that it's verifiably so as far as having been proven, nor convinced that any ripe-hastening is of significant concern (shortens the life of a banana by a day or more). If it is, we'll have to issue a cease-and-desist order to my household regarding the convenient stacking of all our colorful fruit friends in one place.&#xD;&#xA;&#xD;&#xA;Follow-up inquiry: Even if this banana ripening-rate-quickening is true for apples and oranges, are there certain fruits that are okay to leave in the bowl with bananas?" />
  <row Id="24753" PostHistoryTypeId="1" PostId="12014" RevisionGUID="6c8ea9d8-c2f7-491c-9e65-568d9040a67b" CreationDate="2011-02-10T09:10:06.070" UserId="3489" Text="Is it scientifically verified that bananas will ripen faster when in kept a bowl with other fruit?" />
  <row Id="24754" PostHistoryTypeId="3" PostId="12014" RevisionGUID="6c8ea9d8-c2f7-491c-9e65-568d9040a67b" CreationDate="2011-02-10T09:10:06.070" UserId="3489" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;ripe&gt;" />
  <row Id="24755" PostHistoryTypeId="2" PostId="12015" RevisionGUID="378edb61-3299-4ee0-8567-c13325f54357" CreationDate="2011-02-10T09:14:53.133" UserId="3489" Text="The [USDA][1] says refrigeration temperature should be 40°F. If food is in there at a higher temperature (such as the 43-45°F you mention), for longer than 2 hours, and they're saying the food isn't safe.&#xD;&#xA;&#xD;&#xA;Keep in mind that when too cold, after a while parts of things freeze, which can damage items, or severely diminish their pleasant taste. This especially goes for produce such as lettuce or even tomatoes. If you want to store leftovers longer, consider freezing them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/refrigeration_%26_food_safety/#4" />
  <row Id="24756" PostHistoryTypeId="5" PostId="12013" RevisionGUID="a2977c02-0d88-41af-b08d-4937b152b097" CreationDate="2011-02-10T09:28:25.243" UserId="3183" Comment="deleted 13 characters in body" Text="I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, when served straight out of fridge (especially in winter). Also a lower temperature would cost more energy.&#xD;&#xA;&#xD;&#xA;What would be the best temperature for food storage. Would that be even lower? For storing meals, how much time longer would food stay good when the fridge would be colder?" />
  <row Id="24757" PostHistoryTypeId="2" PostId="12016" RevisionGUID="5f83a9f9-267b-48f4-8d44-1038eaa9d1b4" CreationDate="2011-02-10T09:42:47.533" UserId="1393" Text="I think you've got this mostly backwards. The reason not to store bananas with other fruit is that the ripening bananas *emit* a lot of ethylene gas and will cause the other fruit to spoil more quickly. You can also use this to your advantage: got a pear that you want to ripen quicker? Put it in a paper bag with ripe bananas overnight. &#xD;&#xA;&#xD;&#xA;Other fruit emits ethylene as well, but generally in large quantities only when they are already quite ripe.&#xD;&#xA;&#xD;&#xA;Here is a pretty reference: http://www.csmonitor.com/2006/0531/p15s01-lifo.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24758" PostHistoryTypeId="5" PostId="11978" RevisionGUID="ea9f74c2-e627-4c67-bf11-1f074d4fec8b" CreationDate="2011-02-10T09:58:44.157" UserId="1857" Comment="deleted 100 characters in body; edited title; added 7 characters in body; added 43 characters in body" Text="What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too." />
  <row Id="24759" PostHistoryTypeId="4" PostId="11978" RevisionGUID="ea9f74c2-e627-4c67-bf11-1f074d4fec8b" CreationDate="2011-02-10T09:58:44.157" UserId="1857" Comment="deleted 100 characters in body; edited title; added 7 characters in body; added 43 characters in body" Text="What fruit pair well with spinach?" />
  <row Id="24760" PostHistoryTypeId="5" PostId="12016" RevisionGUID="eb122e8d-ccf0-4692-bd04-9a358c56e3d0" CreationDate="2011-02-10T10:39:30.577" UserId="1393" Comment="added 5 characters in body" Text="I think you've got this mostly backwards. The reason not to store bananas with other fruit is that the ripening bananas *emit* a lot of ethylene gas and will cause the other fruit to spoil more quickly. You can also use this to your advantage: got a pear that you want to ripen quicker? Put it in a paper bag with ripe bananas overnight. &#xD;&#xA;&#xD;&#xA;Other fruit emits ethylene as well, but generally in large quantities only when they are already quite ripe.&#xD;&#xA;&#xD;&#xA;Here is a pretty good reference: http://www.csmonitor.com/2006/0531/p15s01-lifo.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24761" PostHistoryTypeId="25" PostId="12010" RevisionGUID="3c179273-d919-4faf-a7cc-c40f5abdf7e8" CreationDate="2011-02-10T11:22:19.273" Comment="http://twitter.com/#!/StackCooking/status/35659823936700416" />
  <row Id="24762" PostHistoryTypeId="2" PostId="12017" RevisionGUID="45fac518-0d8a-427d-9485-b9e275a6c110" CreationDate="2011-02-10T13:17:14.497" UserDisplayName="user4788" Text="are stove top griddle only for gas top stoves?&#xD;&#xA;" />
  <row Id="24763" PostHistoryTypeId="1" PostId="12017" RevisionGUID="45fac518-0d8a-427d-9485-b9e275a6c110" CreationDate="2011-02-10T13:17:14.497" UserDisplayName="user4788" Text="stove top griddles" />
  <row Id="24764" PostHistoryTypeId="3" PostId="12017" RevisionGUID="45fac518-0d8a-427d-9485-b9e275a6c110" CreationDate="2011-02-10T13:17:14.497" UserDisplayName="user4788" Text="&lt;gas&gt;" />
  <row Id="24765" PostHistoryTypeId="2" PostId="12018" RevisionGUID="cbefcc6e-fb35-4cc2-b17a-a4fd29755130" CreationDate="2011-02-10T13:35:43.580" UserId="2001" Text="The stove top griddles I have used worked equally poorly on electric as on gas." />
  <row Id="24766" PostHistoryTypeId="2" PostId="12019" RevisionGUID="643a248b-00d4-46fe-b76d-d0edc732716c" CreationDate="2011-02-10T13:37:37.550" UserId="4789" Text="[StillTasty][1] has got lots of information about how long specific foods will keep for.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.stilltasty.com/" />
  <row Id="24767" PostHistoryTypeId="2" PostId="12020" RevisionGUID="e6fd33c3-6974-439a-92b0-2bf62623433d" CreationDate="2011-02-10T13:58:32.463" UserDisplayName="user4790" Text="You can replace egg with 1 tbsp vinegar + 1 tsp baking soda per egg required.&#xD;&#xA;OR&#xD;&#xA;You can also mill some chia seeds, soak in water over a few hours and the resulting gel can be used in grams as per size eggs you would normally use." />
  <row Id="24768" PostHistoryTypeId="2" PostId="12021" RevisionGUID="495511ec-f89c-4ffa-b5a2-2424e677931d" CreationDate="2011-02-10T14:18:39.530" UserId="4770" Text="You could try replacing spaghetti with rigatoni pasta.&#xD;&#xA;In this way it is a lot easier to mix and you'll end up with a dish much closer to the authentic Italian carbonara recipe." />
  <row Id="24769" PostHistoryTypeId="2" PostId="12022" RevisionGUID="6e402ce4-f138-4b58-8a0e-ab83913a55d8" CreationDate="2011-02-10T14:19:59.480" UserId="4580" Text="We try to keep our fridge at 6°C, but I've noticed that there are differences in temperature inside the fridge. I think the top is a bit more colder than the bottom, I don't really know why. I keep my lettuce and tomatoes in the bottom, otherwise they'll be a bit frozen (like zanlok said).&#xD;&#xA;&#xD;&#xA;So things that'll go bad fast (e.g. meat) go in the top.&#xD;&#xA;&#xD;&#xA;Another thing (which I learned on House M.D.): don't put your milk in the door. The temperature there is more fluctuating so the milk becomes sour more rapidly than if you'd put it inside the fridge." />
  <row Id="24770" PostHistoryTypeId="25" PostId="12017" RevisionGUID="219ec425-4967-4cf6-95c2-8351e469f140" CreationDate="2011-02-10T14:22:19.587" Comment="http://twitter.com/#!/StackCooking/status/35705123720138752" />
  <row Id="24771" PostHistoryTypeId="2" PostId="12023" RevisionGUID="3ea5931b-7fa7-473f-81ab-871b7d4638bc" CreationDate="2011-02-10T14:26:58.500" UserId="4777" Text="I once mistakenly used ground cayenne pepper rather than paprika when frying some shrimp, and the result was a taste explosion!&#xD;&#xA;&#xD;&#xA;I would recommend substituting half of the paprika for ground cayenne." />
  <row Id="24772" PostHistoryTypeId="2" PostId="12024" RevisionGUID="43c0ccbd-e180-4c23-ab7f-585c6d6b6455" CreationDate="2011-02-10T15:26:36.610" UserId="3853" Text="I have a cast iron 'griddle' for stove top use. I use it on my electric range and it works fairly well, but if there is any foodstuff on the stove it gets baked on and is hard to clean, so I have to scrupulously clean the stovetop first." />
  <row Id="24773" PostHistoryTypeId="5" PostId="12022" RevisionGUID="a621b432-dbe9-4437-90cd-46007f0092c0" CreationDate="2011-02-10T16:11:38.923" UserId="4580" Comment="added 86 characters in body; deleted 39 characters in body" Text="Optimum temperature range for perishable food storage is 3 to 5 °C (37 to 41 °F).&#xD;&#xA;&#xD;&#xA;I've noticed that there are differences in temperature inside the fridge. I think the top is a bit more colder than the bottom, I don't really know why. I keep my lettuce and tomatoes in the bottom, otherwise they'll be a bit frozen (like zanlok said).&#xD;&#xA;&#xD;&#xA;So things that'll go bad fast (e.g. meat) go in the top.&#xD;&#xA;&#xD;&#xA;Another thing (which I learned on House M.D.): don't put your milk in the door. The temperature there is more fluctuating so the milk becomes sour more rapidly than if you'd put it inside the fridge." />
  <row Id="24774" PostHistoryTypeId="2" PostId="12025" RevisionGUID="d2c685ab-cda9-4c03-9711-ce301a611d7a" CreationDate="2011-02-10T16:52:29.600" UserId="2391" Text="This question isn't straight forward as there are so many types of electric stove/cooker tops. It would depend on whether you have radiant rings, sealed plates, halogen, ceramic or induction hobs.&#xD;&#xA;&#xD;&#xA;Induction rings will heat any ferrous material (iron pan) but works better with a flat bottom.&#xD;&#xA;&#xD;&#xA;Other than in the case of induction if the griddle fitted well and had a flat bottom for good thermal contact it would work fine but the shape of your cooker top might make this difficult to find. &#xD;&#xA;&#xD;&#xA;Many types of hob would get scratched by an ill fitting griddle where as gas fittings tend to be quite heavy duty." />
  <row Id="24775" PostHistoryTypeId="5" PostId="12015" RevisionGUID="1516bf73-3344-4fcc-80e9-86f80dc867db" CreationDate="2011-02-10T17:10:27.627" UserId="3183" Comment="Added the conversion to Celsius..." Text="The [USDA][1] says refrigeration temperature should be 40°F (4.4°C). If food is in there at a higher temperature (such as the 43-45°F you mention), for longer than 2 hours, and they're saying the food isn't safe.&#xD;&#xA;&#xD;&#xA;Keep in mind that when too cold, after a while parts of things freeze, which can damage items, or severely diminish their pleasant taste. This especially goes for produce such as lettuce or even tomatoes. If you want to store leftovers longer, consider freezing them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/refrigeration_%26_food_safety/#4" />
  <row Id="24776" PostHistoryTypeId="24" PostId="12015" RevisionGUID="aa8593ca-5ddd-4d2d-980e-c92837d4f13b" CreationDate="2011-02-10T17:10:27.627" Comment="Proposed by 3183 approved by 41 edit id of 10" />
  <row Id="24777" PostHistoryTypeId="25" PostId="12014" RevisionGUID="458ab57b-85d5-4a1f-b056-921988a01406" CreationDate="2011-02-10T17:22:19.760" Comment="http://twitter.com/#!/StackCooking/status/35750423067365376" />
  <row Id="24778" PostHistoryTypeId="2" PostId="12026" RevisionGUID="676d7ebe-bf36-4c05-a300-8cc36d74ae0a" CreationDate="2011-02-10T17:54:08.007" UserId="4483" Text="The point of the fridge is to slow down the sex life of bacteria.&#xD;&#xA;So try and cool food down as quickly as possible - put slowcooker/casserole pots into a sink full of cold water for a 30mins before putting them in the fridge.  A big pot of stew can stay warm in the fridge for hours if you take it straight from the stove.&#xD;&#xA;&#xD;&#xA;Make sure things are well cooked before you store them, if it starts off with most of the bugs dead it will take longer for them to come back again. &#xD;&#xA;&#xD;&#xA;Biggest problem in the fridge is cross contamination. Keep everything sealed. Put anything raw/defrosting on the bottom shelf and cover it if possible.&#xD;&#xA;&#xD;&#xA;Apart from the obvious shelfish, mayonaise risky foods - one food to be careful of is rice. Regular boiled/steamed rice can grow nasty bugs very quickly even though it looks/tastes fine. Ideally use leftover rice the next day.&#xD;&#xA;&#xD;&#xA;Finally don't worry - unless you are have some serious medical problem the worst you are going to get from last weeks sausages is an extended time in the bathroom. Did your grandmother have FDA approved labels on everything she baked?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24779" PostHistoryTypeId="2" PostId="12027" RevisionGUID="98a99699-6f3b-4b1b-8d6d-b6236fd45f8d" CreationDate="2011-02-10T18:24:18.600" UserId="2574" Text="This might not be the right forum for this question, so feel free to remove this question if it is. We have super-hard tile floors in the kitchen, and after an hour or two of cooking my feet are KILLING me. I've been thinking about getting commercial-grade anti-fatigue mats, but they are so ugly.&#xD;&#xA;&#xD;&#xA;Does anyone out there have the Gelpro mats, and do they actually do what they say they do? I've had many 'anti-fatigue' mats in the past that have done nothing to ease my aching feet." />
  <row Id="24780" PostHistoryTypeId="1" PostId="12027" RevisionGUID="98a99699-6f3b-4b1b-8d6d-b6236fd45f8d" CreationDate="2011-02-10T18:24:18.600" UserId="2574" Text="Gelpro Mats - do they work?" />
  <row Id="24781" PostHistoryTypeId="3" PostId="12027" RevisionGUID="98a99699-6f3b-4b1b-8d6d-b6236fd45f8d" CreationDate="2011-02-10T18:24:18.600" UserId="2574" Text="&lt;equipment&gt;" />
  <row Id="24782" PostHistoryTypeId="2" PostId="12028" RevisionGUID="61b952c9-6b1e-446e-9d1d-34a532aa03d1" CreationDate="2011-02-10T18:27:23.857" UserId="4428" Text="I think Allison hit on the key point. Below 40 degrees F, dangerous bacteria are not multiplying anymore, but other breakdown processes are still happening. Some of these can even improve flavor the first couple days, some not so much. If it was safe when you put it in the fridge, and it doesn't smell rotten or have any obvious mold, there's minimal risk.&#xD;&#xA;&#xD;&#xA;People have been doing without refrigeration for a long time. There's an evolutionary reason we naturally reject food that smells rotten." />
  <row Id="24783" PostHistoryTypeId="2" PostId="12029" RevisionGUID="36fc31ba-1bf7-4c67-84e5-489665155707" CreationDate="2011-02-10T18:30:10.687" UserId="4428" Text="They do work. I stand on one at a computer desk all day. I tried it in the kitchen once, but didn't like having it in there. I keep a clean pair of $2 rubber flip flops for working in the kitchen." />
  <row Id="24784" PostHistoryTypeId="2" PostId="12030" RevisionGUID="2a1d0647-1155-47a4-890b-b3a2571c2c40" CreationDate="2011-02-10T18:30:59.740" UserDisplayName="user4796" Text="I agree with Allison. I recommend that once you cook your food, prepare packages for each night of the week and freeze. (Identify each package and note date.) It takes a short time to defrost the pkg. and heat for your evening meal. In the event you don't get home for dinner you won't have to worry about spoilage and dollars going into the garbage.&#xD;&#xA;&#xD;&#xA;I can share with you that I grew up with a Friday &quot;Left Over Night Dinner&quot; which we kids called &quot;Garbage Night&quot;! It was always great believe it or not. My mom would save whatever left-overs from M-Th. dinners. On Friday, she would heat up the left overs and, off course, with a family of 5 she always added a fish or a pasta and what ever was left was thrown out. &#xD;&#xA;&#xD;&#xA;It is better to be safe than sorry.&#xD;&#xA;&#xD;&#xA;A" />
  <row Id="24785" PostHistoryTypeId="2" PostId="12031" RevisionGUID="f0e133b0-e9b7-4416-a731-ac04dc22baed" CreationDate="2011-02-10T18:48:40.717" UserId="1393" Text="I find a pair of basic Crocs to be very efficient as kitchen clogs. (As does Mr. Batali, though the orange color may be in questionable taste). They are well cushioned, reasonably priced, and easily cleaned. They won't provide a ton of protection against dropping something heavy, sharp or hot, though they do sell some upscale models that provide more.&#xD;&#xA;&#xD;&#xA;If you really want a mat, these Wellness Mats (http://amzn.to/hvzXQU) are superbly cushioned." />
  <row Id="24786" PostHistoryTypeId="2" PostId="12032" RevisionGUID="dead0aa2-185f-4305-9ec2-fd5671a912eb" CreationDate="2011-02-10T18:54:58.357" UserId="4799" Text="1. I have found that storing food in GLASS containers makes them last much longer than in plastic, though stick to USDA guidelines.&#xD;&#xA;&#xD;&#xA;2. Watch out for putting hot food in the fridge, it will warm everything else up. In the commercial kitchen I worked in, we would put the hot food (container) in an ice bath in the sink before putting it in the fridge. " />
  <row Id="24787" PostHistoryTypeId="25" PostId="12027" RevisionGUID="982411a3-7f3f-42c6-bb1d-f5c87c96f737" CreationDate="2011-02-10T20:22:19.927" Comment="http://twitter.com/#!/StackCooking/status/35795721898831872" />
  <row Id="24788" PostHistoryTypeId="2" PostId="12033" RevisionGUID="82a72d78-6268-4bf1-b175-1e089ed14954" CreationDate="2011-02-10T20:48:14.650" UserId="4764" Text="A trick I use is:&#xD;&#xA;&#xD;&#xA; 1. Read the time on the package&#xD;&#xA; 2. If that time is less than 8 minutes: boil the pasta for 2 minutes, otherwise boil for 3 minutes&#xD;&#xA; 3. Turn off the heat&#xD;&#xA; 4. Leave standing (still in the hot water) for the time on the package (do not subtract the 2 or 3 minutes!)&#xD;&#xA; 5. Drain&#xD;&#xA;&#xD;&#xA;The nice thing is that it saves a spot of on the stove (you can remove the pan on step 3).&#xD;&#xA;You also never over-cook." />
  <row Id="24789" PostHistoryTypeId="2" PostId="12034" RevisionGUID="8454639d-b406-4719-a47b-fe617e3df0df" CreationDate="2011-02-10T20:59:50.080" UserId="1759" Text="In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John. &#xD;&#xA;&#xD;&#xA;In place of bacon, I thought I'd use BBQ Pork. However, I am unfamiliar with legumes (beans) used in Chinese cuisine other than soybeans. What are some other bean choices that would work for this? &#xD;&#xA;&#xD;&#xA;Also, not sure about tomatoes being used in Chinese cooking. What would an alternative be for tomatoes? &#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="24790" PostHistoryTypeId="1" PostId="12034" RevisionGUID="8454639d-b406-4719-a47b-fe617e3df0df" CreationDate="2011-02-10T20:59:50.080" UserId="1759" Text="Chinese Hoppin' John" />
  <row Id="24791" PostHistoryTypeId="3" PostId="12034" RevisionGUID="8454639d-b406-4719-a47b-fe617e3df0df" CreationDate="2011-02-10T20:59:50.080" UserId="1759" Text="&lt;beans&gt;&lt;chinese&gt;&lt;legumes&gt;" />
  <row Id="24792" PostHistoryTypeId="5" PostId="12034" RevisionGUID="f045b0d8-71db-426d-98c1-45a81c668d91" CreationDate="2011-02-10T21:12:19.830" UserId="210" Comment="added 45 characters in body" Text="In the American South, [Hoppin' John](http://en.wikipedia.org/wiki/Hoppin'_John) is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John. &#xD;&#xA;&#xD;&#xA;In place of bacon, I thought I'd use BBQ Pork. However, I am unfamiliar with legumes (beans) used in Chinese cuisine other than soybeans. What are some other bean choices that would work for this? &#xD;&#xA;&#xD;&#xA;Also, not sure about tomatoes being used in Chinese cooking. What would an alternative be for tomatoes? &#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="24793" PostHistoryTypeId="2" PostId="12035" RevisionGUID="8674c13c-f14a-4e23-8a85-bf82c98051cc" CreationDate="2011-02-10T21:25:21.563" UserId="3489" Text="If rubber mats didn't work in the past, consider consulting an orthopedic doctor. They may be able to help you with a solution such as arch support.&#xD;&#xA;&#xD;&#xA;One [article](http://www.thekitchn.com/thekitchn/kitchen-hardware/gel-kitchen-mats-are-they-worth-it-110527) I found says yes, gel mats are worthwhile. For me, having worked standing up all day in times past, rubber mats worked well for me to reduce fatigue. I actually dreaded lengthy chores in areas that were at stations without such mats." />
  <row Id="24794" PostHistoryTypeId="5" PostId="12031" RevisionGUID="7b6a903f-169e-49a4-896c-0da7ac1f4a55" CreationDate="2011-02-10T21:32:58.163" UserId="1236" Comment="made product name link" Text="I find a pair of basic Crocs to be very efficient as kitchen clogs. (As does Mr. Batali, though the orange color may be in questionable taste). They are well cushioned, reasonably priced, and easily cleaned. They won't provide a ton of protection against dropping something heavy, sharp or hot, though they do sell some upscale models that provide more.&#xD;&#xA;&#xD;&#xA;If you really want a mat, [these Wellness Mats][1] are superbly cushioned.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/hvzXQU" />
  <row Id="24795" PostHistoryTypeId="2" PostId="12036" RevisionGUID="1b5f5d6b-69be-48bc-a052-170e5d67d0f3" CreationDate="2011-02-10T21:59:25.303" UserId="3203" Text="Regardless of what target temperature you choose remember that most domestic fridges cannot maintain that temperature reliably over the day and cannot maintain it evenly throughout the fridge. This error is generally improved with a full fridge&#xD;&#xA;&#xD;&#xA;The best way is to measure it is with and accurate and calibrated thermometer on the shelf's you wish to store critical stuff, not the temp setting dial built into the fridge&#xD;&#xA;&#xD;&#xA;4°C is common as it preserves milk well, but vegetables can suffer this low&#xD;&#xA;&#xD;&#xA;It would be great if fridges cam with four or five compartments, each with their own temp setting :-)&#xD;&#xA;" />
  <row Id="24796" PostHistoryTypeId="2" PostId="12037" RevisionGUID="02c86af9-0469-4923-9c57-aaf7e30786b5" CreationDate="2011-02-10T22:30:33.710" UserId="1259" Comment="added 16 characters in body" Text="I hate writing these sorts of things, but here it goes anyway:&#xD;&#xA;&#xD;&#xA;I've been on the site since it came out of private beta and have been a pretty good contributor (if you ask me). This is my first SE site, but I've been following it with interest since SO started. I was excited to finally have a go at a community in my wheelhouse (as I'm not a developer). &#xD;&#xA;&#xD;&#xA;I have some, but not all of the relevant &quot;moderator&quot; badges: Quorum / Convention, Talkative, Suffrage, Civic Duty (I haven't voted on enough questions for Electorate)&#xD;&#xA;&#xD;&#xA;I value rationale discourse and try to keep my tone and approach civil. As a moderator, I would attempt to hold myself and others to this same value. &#xD;&#xA;&#xD;&#xA;I think anyone who is unwilling to entertain the idea that they may be wrong is probably wrong. As such, I try to continually evaluate my position and change it when evidence is to the contrary. As a moderator, I would be open to arguments and would not be heavy handed. &#xD;&#xA;&#xD;&#xA;I think the community is the coolest aspect of these sites. Seriously, how awesome is it that strangers get together to share knowledge and help make the internet a better place for no reward?! Ok, we get badges, and we're kinda proud of those, but essentially no reward. So as a moderator, I think we need to let the community guide itself as much as possible. The community should close questions, flag content, determine scope, etc. A moderator should support the communities decisions and not dictate the communities policies. So I guess that would be a laissez faire, hands off policy. &#xD;&#xA;&#xD;&#xA;I've been moderately involved in meta, as I think the philosophical aspect of these sites is fascinating. I'm no Aaronut or Hobodave, but I think I've contributed in a meaningful way there. &#xD;&#xA;&#xD;&#xA;And don't forget, it was me that [set my banana on fire in the microwave][1].&#xD;&#xA;&#xD;&#xA;So there you go. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7740/why-did-my-banana-catch-fire-in-the-microwave" />
  <row Id="24797" PostHistoryTypeId="2" PostId="12038" RevisionGUID="9642609e-08b4-4684-af71-7b3c8e449675" CreationDate="2011-02-10T22:40:00.087" UserId="1393" Text="I'm not always a big fusion fan, but I think this one can work reasonably well. The way I like to approach these dishes is to think &quot;what would a Southerner who found himself in China on New Years make with what he had on hand?&quot; I think whole soybeans will be a fine substitute for black eyed peas, and your meat change sounds right. How about using mustard greens, which have a long tradition in both countries? I'd skip the tomatoes, they don't seem to be mandatory in Hoppin' John. One big decision is whether to use Chinese or American style rice. For seasoning, how about Sichuan peppercorn instead of the thyme and cayenne. Have fun!" />
  <row Id="24798" PostHistoryTypeId="2" PostId="12039" RevisionGUID="e6346f39-c971-44a9-9218-76bc1e444511" CreationDate="2011-02-10T23:08:53.053" UserId="3491" Text="Now, you're probably wondering, why on Earth is this low-rep user even nominating himself to be moderator? What has he ever done? &quot;Clearly he is awful at cooking, or else he would have answered more questions!&quot; &quot;He doesn't participate enough!&quot; (I have just returned from sabbatical, so this will no longer be an issue.)&#xD;&#xA;&#xD;&#xA;To be honest, I am a terrible cook. However, I *absolutely love* delving into the minds of the professional experts on this site. In addition to the wonderful responses I have already received, I look forward to trying out any further advice given.&#xD;&#xA;&#xD;&#xA;I worship a structured Q&amp;A (which these communities seem to have gotten right!) Noticing the other two nominees at this time, I realize that they are two of the highest rated users on the site. What bothers me is, as moderators, they will be forced to deal with petty issues of spam, off-topic posts, flame-bait, and offensive users... somewhat deteriorating their true value of applying their food-related expertise! A CEO should not have to clean up his office, that is a responsibility deferred to the custodian (i.e. someone like me!)&#xD;&#xA;&#xD;&#xA;I firmly believe in abiding by the rules set forth by the community, even if I do not personally agree with them. Though relatively small compared to some of the current superstars, my post history across multiple sites offers a proven track record of cool but professional behavior. I will not, however, make decisions based on a whim. Wielding the powers and responsibilities of a moderator, I will carefully weigh the costs and benefits of every click of the mouse. Any decisions I know I am not capable of handling will be delegated to the community of existing privileged users, a meta post, or the SE team if necessary.&#xD;&#xA;&#xD;&#xA;If you agree with this philosophy, vote for Frank!" />
  <row Id="24799" PostHistoryTypeId="25" PostId="12034" RevisionGUID="f56c26a0-365b-480b-a718-bde5339f117e" CreationDate="2011-02-10T23:22:20.097" Comment="http://twitter.com/#!/StackCooking/status/35841021401112576" />
  <row Id="24800" PostHistoryTypeId="2" PostId="12040" RevisionGUID="a5f598cb-2123-41b1-95a0-7908e235e9e3" CreationDate="2011-02-11T00:01:32.590" UserDisplayName="user4804" Text="Homemade Nova Scotia Brown Bread - step by step instructions&#xD;&#xA;&#xD;&#xA;In very large mixing bowl that has a cover mix together:&#xD;&#xA;&#xD;&#xA;3 cups boiling water&#xD;&#xA;3 Tablespoons crisco shortening&#xD;&#xA;3 level teaspoons salt&#xD;&#xA;1 heaping cup quaker quick rolled oats&#xD;&#xA;1/4 cup wheat germ (optional- can increase oats by 1/4 cup)&#xD;&#xA;3/4 cups fancy molasses&#xD;&#xA;mix well - let stand till luke warm -then-&#xD;&#xA;&#xD;&#xA;In separate bowl:&#xD;&#xA;1. stir 2 rounded teaspoons sugar into 1 cup warm water&#xD;&#xA;2. over top of water and sugar mixture - &#xD;&#xA;   sprinkle 2 Tablespoons fleischmanns traditional active dry yeast&#xD;&#xA;let stand 10 minutes till bubbly&#xD;&#xA;&#xD;&#xA;1. mix yeast mixture into - rolled oats and molasses mixture&#xD;&#xA;2. add 3 cups robin hood all purpose flour - beat with mixer&#xD;&#xA;3. mix in 5 more cups flour by hand&#xD;&#xA;knead well&#xD;&#xA;wash out bowl: dry and grease it really well with margarine&#xD;&#xA;place bread in bowl - put cover on  &#xD;&#xA;let rise 1 hr or until double in size&#xD;&#xA;press bread down - knead lightly&#xD;&#xA;shape into loaves or rolls - put into pans= rub marge on hands and lightly pat tops of bread -  cover with slightly damp tea towel&#xD;&#xA;let rise in pans 1 hour or till double&#xD;&#xA;bake 35 minutes @ 350* -- remove from pans - cool on wire racks - turn side to side couple times" />
  <row Id="24801" PostHistoryTypeId="5" PostId="11980" RevisionGUID="9b633642-9632-4fa4-bf11-307c98b72e2f" CreationDate="2011-02-11T00:20:14.603" UserId="4580" Comment="added 218 characters in body" Text="For salads I advice chicory and apple. I'm not sure if I use the right word when I say 'chicory' so [here][1]'s a picture of what I mean.&#xD;&#xA;I think it's not a very loved veggie because of its bitterness, but I like the combination of the bitterness of the chicory and the sweetness of the apple.&#xD;&#xA;&#xD;&#xA;Oh and one tip: cut out the 'root' of the chicory, it's the most bitter part.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/D1xF2.jpg&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Edit: I see the question has changed a bit.&#xD;&#xA;I can recommend spinach with sun-dried tomatoes and a few grilled pine nuts (and if you like onion, oregano, garlic). This is something that goes very well with pasta." />
  <row Id="24802" PostHistoryTypeId="11" PostId="11978" RevisionGUID="95e629f3-8dd7-4af8-a6b5-734a7db3a3df" CreationDate="2011-02-11T00:21:15.383" UserId="-1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="24803" PostHistoryTypeId="6" PostId="11978" RevisionGUID="a012f3ba-91e5-4527-bda8-eb870196bd82" CreationDate="2011-02-11T00:21:30.360" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;salad&gt;&lt;pairing&gt;&lt;spinach&gt;" />
  <row Id="24804" PostHistoryTypeId="6" PostId="12034" RevisionGUID="b066d1a7-870d-4ecc-8c9a-48459d706481" CreationDate="2011-02-11T00:22:47.550" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;pork&gt;&lt;chinese-cuisine&gt;&lt;beans&gt;" />
  <row Id="24805" PostHistoryTypeId="6" PostId="12014" RevisionGUID="a7ff020b-cf38-40b1-8501-b915475e50bb" CreationDate="2011-02-11T00:30:22.457" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;fruit&gt;&lt;ripe&gt;&lt;bananas&gt;" />
  <row Id="24806" PostHistoryTypeId="2" PostId="12041" RevisionGUID="12afc941-2327-43d0-9eb5-cad55064f05e" CreationDate="2011-02-11T00:34:49.597" UserId="4428" Text="The qualities I like in complementing raw spinach are tart, crunchy and creamy.&#xD;&#xA;&#xD;&#xA;You’ve probably seen before toasted nuts for the crunch, and cheese or dressing for the creamy, but you asked about fruit. Here are some ideas: sour apple, Asian pear, dried banana chips, jicama (not technically a fruit), melon, star fruit, seedless grapes, dried cranberries, raisins, avocado." />
  <row Id="24807" PostHistoryTypeId="5" PostId="11980" RevisionGUID="962509f5-2317-4b83-9658-98990db65363" CreationDate="2011-02-11T00:35:58.637" UserId="4580" Comment="edited body" Text="For salads I advise chicory and apple. I'm not sure if I use the right word when I say 'chicory' so [here][1]'s a picture of what I mean.&#xD;&#xA;I think it's not a very loved veggie because of its bitterness, but I like the combination of the bitterness of the chicory and the sweetness of the apple.&#xD;&#xA;&#xD;&#xA;Oh and one tip: cut out the 'root' of the chicory, it's the most bitter part.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/D1xF2.jpg&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Edit: I see the question has changed a bit.&#xD;&#xA;I can recommend spinach with sun-dried tomatoes and a few grilled pine nuts (and if you like onion, oregano, garlic). This is something that goes very well with pasta." />
  <row Id="24808" PostHistoryTypeId="5" PostId="12015" RevisionGUID="29ddf04d-a682-4b50-8bc6-df23e73c70d6" CreationDate="2011-02-11T01:00:16.223" UserId="3489" Comment="corrected temperature as per @Michael's point" Text="The [USDA][1] says refrigeration temperature should be 40°F (4.4°C) or below. If food is in there at a higher temperature (such as the 43-45°F the question mentions), for longer than 2 hours, and they're saying the food isn't safe.&#xD;&#xA;&#xD;&#xA;Keep in mind that when too cold, after a while parts of things freeze, which can damage items, or severely diminish their pleasant taste. This especially goes for produce such as lettuce or even tomatoes. If you want to store leftovers longer, consider freezing them.&#xD;&#xA;&#xD;&#xA;Edit: corrected to 40°F *or below*&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/refrigeration_%26_food_safety/#4" />
  <row Id="24809" PostHistoryTypeId="2" PostId="12042" RevisionGUID="c191be1b-29f8-4957-94a7-469e7a7d35bc" CreationDate="2011-02-11T01:12:37.600" UserId="67" Text="You might consider citrus or other tart fruit with citrus -- mandarin oranges segments are fairly common to pair with spinich; even if you didn't use whole fruit, consider making a vinagrette using orange juice.&#xD;&#xA;&#xD;&#xA;I've also seen recipes for spinich salads with strawberries or cranberries;  I've also had a pineappe and avocado salad before that might work well with spinish instead of romaine." />
  <row Id="24810" PostHistoryTypeId="5" PostId="11999" RevisionGUID="2cfb6e37-cda3-4dde-8411-4cc760ab6a03" CreationDate="2011-02-11T01:28:56.540" UserId="1195" Comment="Added links to answer" Text="My new favorite cookbook is the [Happy Herbivore cookbook][1]. All of the recipes are easy to make with ingredients that I usually have in my fridge, nothing I've never heard of (which is my problem with most vegan cook books). HH recipes are healthy but really delicious, I've even made her low fat desserts and love them. She also has a blog, you can check out a few recipes before getting the actual book [happyherbivore.com][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Happy-Herbivore-Cookbook-Delicious-Fat-Free/dp/1935618121/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1269441098&amp;sr=8-1&#xD;&#xA;  [2]: http://happyherbivore.com/recipes/" />
  <row Id="24811" PostHistoryTypeId="24" PostId="11999" RevisionGUID="1b893aa0-efc7-469d-aae2-fe35e649a66b" CreationDate="2011-02-11T01:28:56.540" Comment="Proposed by 1195 approved by 67 edit id of 12" />
  <row Id="24812" PostHistoryTypeId="2" PostId="12043" RevisionGUID="372d1f36-96c3-4211-91d9-4e48c12b23f4" CreationDate="2011-02-11T02:12:21.007" UserId="1759" Text="I use a double boiler and it cooks for ~1.5 hours with only a few stirs. I got the method from Lynn Rosetto Kasper and it works great. No muss, no fuss. Link: http://splendidtable.publicradio.org/recipes/misc_polenta.html" />
  <row Id="24813" PostHistoryTypeId="5" PostId="11912" RevisionGUID="7cc919a6-614d-40c3-96d3-26c5e1283bb0" CreationDate="2011-02-11T03:17:07.477" UserId="41" Comment="added 39 characters in body" Text="Greetings!  I'm Aaron, pro-tem moderator and regular contributor on seasoned advice.  I'm hoping you'll consider voting for me in the upcoming moderator election.&#xD;&#xA;&#xD;&#xA;##Why I want to be a moderator here:&#xD;&#xA;&#xD;&#xA;I've been involved with this site ever since it was just a germ of an idea on [Area 51][1], helping to define the site and get it off the ground.  I know that I am just one of many cooks in this kitchen today, but to me this place is the Beef Bourguignon that's been 3 days in the making.  We're a growing community, and being a moderator means giving it that extra little bit of TLC to make it come out perfect.&#xD;&#xA;&#xD;&#xA;##My vision for Seasoned Advice:&#xD;&#xA;&#xD;&#xA;Cooking is an art form, sprinkled with bits of science here and there.  Our community was really the first (and arguably is still the best) demonstration of how *quality* Q&amp;A can take place even in the face of many unknowns.  We've established several trends and guidelines that have spread across the network, been quoted on other meta sites and even the Stack Exchange blog.&#xD;&#xA;&#xD;&#xA;That *consistent quality* is what's going to set us apart from the hundreds (thousands?) of other cooking sites on the web.  Most people come here (and to other Stack Exchanges) with *problems*; they're looking for *solutions*.  Our mission is to lead them to those solutions without the all-too-familiar obstacles of spam, off-topic posts, inside jokes, and other noise.  Nothing's more frustrating than when your [banana's on fire][2] and all you can find are [a bunch of useless videos][3].&#xD;&#xA;&#xD;&#xA;##I lead by example:&#xD;&#xA;&#xD;&#xA;You can all see my reputation and my [profile][4].  I have a lot of activity here.  But in case you've only seen glimpses of me, here are some things you might not already know:&#xD;&#xA;&#xD;&#xA;  * I do a **ton of editing**, especially to [improve the quality of questions][12], because well-formed questions get well-formed answers.  I'm one of just four members with the [Strunk &amp; White Badge][5].&#xD;&#xA;&#xD;&#xA;  * I **always [respond to comments][10]**, and if somebody shows me my answer is wrong, **[I fix it][11]**.  Pencils have erasers here, and that is a big part of what makes the SE sites unique.&#xD;&#xA;&#xD;&#xA;  * I am pretty sure I have the **highest meta participation** of all members.  I also have quite a bit of reputation on our &quot;mother meta&quot;, [Meta Stack Overflow][6].  I've spent a lot of time not just helping people with their cooking, but helping them to *make the best use of the site itself*.  A number of my meta answers and FAQs have been quoted on other site metas or even the [Stack Exchange blog][13].&#xD;&#xA;&#xD;&#xA;  * I try to [find compromises][14] when I see value in something that doesn't quite work with the mechanics of the site.&#xD;&#xA;&#xD;&#xA;  * I **vastly prefer editing to closing**, but whenever a question has been too far off-topic or otherwise problematic for editing to be useful, I have **always left feedback** politely explaining the specific reasons for the closure and also, if there is something they can do to get it reopened.&#xD;&#xA;&#xD;&#xA;  * I **vote frequently**; I have the [Civic Duty][7] and [Electorate][20] badges.  The vast majority of my votes are upvotes, but I am not afraid to downvote, non-anonymously, if I feel that an answer is not helpful or productive at all.&#xD;&#xA;&#xD;&#xA;  * I [defended our site/community from the skeptics and pessimists][15] on multiple occasions.&#xD;&#xA;&#xD;&#xA;##What I bring to the table:&#xD;&#xA;&#xD;&#xA;For the **Stack Exchange veterans:**&#xD;&#xA;&#xD;&#xA;I know how the SE team (esp. Jeff, Joel, Robert) thinks and can represent their philosophies here.  I am also not afraid to grind their gears if I feel that we're getting the short end of the stick &lt;sub&gt;(c.f. domain names - we compromised on a redirect from [seasonedadvice.com][8].)&lt;/sub&gt;  And I'm active across the network (see [SO][9], [MSO][6], [P.SE][16], [M.SE][17] for examples), which gives me a broader perspective, helps to spot recurring patterns, and continually reminds me of what life is like for non-moderators.&#xD;&#xA;&#xD;&#xA;For the **Newcomers** and **Seasoned Advice exclusives:**&#xD;&#xA;&#xD;&#xA;Cooking and code go together like cheese and chalk, so new members will be our lifeblood. They may lack SE experience but they are taking their time to contribute and need to be treated with special care.  To that end I encourage positive behaviour when I see it (upvotes and compliments) and strive to leave *constructive* criticism when they make honest mistakes.&#xD;&#xA;&#xD;&#xA;I have also been making and would continue to make full use of some of the newer newbie-friendly moderation features, such as converting answers to comments.  I've also been a strong advocate for [better documentation][18], and have tried to [help identify usability issues][19] and other technical obstacles.&#xD;&#xA;&#xD;&#xA;##How I actually moderate:&#xD;&#xA;&#xD;&#xA;Moderators should spend most of their effort doing the things that the community cannot, and that is what I have been doing: Responding to flags, handling abuse, watching the analytics, and pruning dead questions (due to a lack of 10k-rep members).&#xD;&#xA;&#xD;&#xA;On occasion the community may become deadlocked or simply not notice a problem, so I would still help close the occasional question.  Over the long term I see this aspect becoming progressively less relevant as a moderator role.&#xD;&#xA;&#xD;&#xA;##In Conclusion:&#xD;&#xA;&#xD;&#xA;I think that overall I have been a force for good in this community, helping to shed much of the baggage and drama that plagued other Stack Exchanges and establish ourselves as a legitimate and professional Q&amp;A.&#xD;&#xA;&#xD;&#xA;If you agree, vote for me!&#xD;&#xA;&#xD;&#xA;  [1]: http://area51.stackexchange.com/proposals/1288/food-and-cooking&#xD;&#xA;  [2]: http://cooking.stackexchange.com/q/7740/41&#xD;&#xA;  [3]: http://www.google.com/search?q=banana+on+fire&#xD;&#xA;  [4]: http://cooking.stackexchange.com/users/41/aaronut&#xD;&#xA;  [5]: http://cooking.stackexchange.com/badges/12/strunk-white&#xD;&#xA;  [6]: http://meta.stackoverflow.com/users/141911/aarobot&#xD;&#xA;  [7]: http://cooking.stackexchange.com/badges/32/civic-duty&#xD;&#xA;  [8]: http://seasonedadvice.com&#xD;&#xA;  [9]: http://stackoverflow.com/users/38360/aaronaught&#xD;&#xA;  [10]: http://cooking.stackexchange.com/posts/11355/revisions&#xD;&#xA;  [11]: http://cooking.stackexchange.com/posts/11281/revisions&#xD;&#xA;  [12]: http://cooking.stackexchange.com/posts/10875/revisions&#xD;&#xA;  [13]: http://blog.stackoverflow.com/2011/01/real-questions-have-answers/&#xD;&#xA;  [14]: http://meta.cooking.stackexchange.com/q/355/41&#xD;&#xA;  [15]: http://meta.cooking.stackexchange.com/q/840/41&#xD;&#xA;  [16]: http://programmers.stackexchange.com/users/3249/aaronaught&#xD;&#xA;  [17]: http://money.stackexchange.com/users/940/aaronaught&#xD;&#xA;  [18]: http://meta.stackoverflow.com/q/58847/141911&#xD;&#xA;  [19]: http://meta.cooking.stackexchange.com/questions/957/suggestion-change-link-color/959#959&#xD;&#xA;  [20]: http://cooking.stackexchange.com/badges/44/electorate" />
  <row Id="24814" PostHistoryTypeId="5" PostId="12026" RevisionGUID="a5b1f824-ecdf-4d30-9736-919f9b99105e" CreationDate="2011-02-11T03:44:56.533" UserId="4483" Comment="added 10 characters in body" Text="The point of the fridge is to slow down the sex life of bacteria.&#xD;&#xA;So try and cool food down as quickly as possible - put slowcooker/casserole pots into a sink full of cold water for a 30mins before putting them in the fridge.  A big pot of stew can stay warm in the fridge for hours if you take it straight from the stove.&#xD;&#xA;&#xD;&#xA;Make sure things are well cooked before you store them, if it starts off with most of the bugs dead it will take longer for them to come back again. &#xD;&#xA;&#xD;&#xA;Biggest problem in the fridge is cross contamination. Keep everything sealed. Put anything raw/defrosting on the bottom shelf and cover it if possible.&#xD;&#xA;&#xD;&#xA;Apart from the obvious shelfish, mayonaise risky foods - one food to be careful of is rice. Regular boiled/steamed rice can grow nasty bugs very quickly even though it looks/tastes fine. Ideally use leftover rice the next day.&#xD;&#xA;&#xD;&#xA;Finally don't worry - unless you are have some serious existing medical problem the worst you are going to get from last week's sausages is an extended time in the bathroom. Did your grandmother have FDA approved labels on everything she baked?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24815" PostHistoryTypeId="6" PostId="12010" RevisionGUID="3ddecb55-1a4f-49a4-95c3-3c8cba33c032" CreationDate="2011-02-11T04:28:24.593" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;fridge&gt;" />
  <row Id="24816" PostHistoryTypeId="2" PostId="12044" RevisionGUID="9870632d-02c7-47f6-a30c-e6d74940e3b7" CreationDate="2011-02-11T04:34:52.677" UserId="1887" Text="The Chinese use what is often referred to as black beans, but they're actually [fermented soybeans][1].  &#xD;&#xA;&#xD;&#xA;Azuki/[Adzuki][2] beans are the beans used in [red bean paste][3]. Most often, they're sweetened and mashed. But I don't see any reason you can't use them in Hoppin' John. I'd temper the slight sweetness of the azukis with a bit of black bean paste to give a more savory flavor. (The barbeque'd pork is already going to be a bit sweet.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Douchi&#xD;&#xA;  [2]: http://www.adzuki.com/&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Red_bean_paste#Chinese" />
  <row Id="24817" PostHistoryTypeId="2" PostId="12045" RevisionGUID="228ed350-ed4b-4e1f-806d-12d91e96e4cb" CreationDate="2011-02-11T05:00:41.017" UserDisplayName="user4806" Text="I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit and all though i have cooked plenty of beef brisquits, prime rib, and sirloin roasts i have never cooked for 150 people except for a few pig roasts. what im trying to find out is what would be the best cut of beef and what type of wood and or charcoal should i use. my biggest concern is the meat drying out. and if possible maybe you can give me a few cooking tips.  THANK YOU FROM PROUD PAPPA" />
  <row Id="24818" PostHistoryTypeId="1" PostId="12045" RevisionGUID="228ed350-ed4b-4e1f-806d-12d91e96e4cb" CreationDate="2011-02-11T05:00:41.017" UserDisplayName="user4806" Text="cooking beef roast on a spit" />
  <row Id="24819" PostHistoryTypeId="3" PostId="12045" RevisionGUID="228ed350-ed4b-4e1f-806d-12d91e96e4cb" CreationDate="2011-02-11T05:00:41.017" UserDisplayName="user4806" Text="&lt;beef&gt;" />
  <row Id="24820" PostHistoryTypeId="25" PostId="12003" RevisionGUID="cd8c0274-eae8-48b6-87af-8f94491b7da2" CreationDate="2011-02-11T05:22:20.733" Comment="http://twitter.com/#!/StackCooking/status/35931620653408256" />
  <row Id="24824" PostHistoryTypeId="2" PostId="12047" RevisionGUID="5419fff2-c107-4c6e-859f-ea09b8003e14" CreationDate="2011-02-11T07:53:13.520" UserId="4428" Text="I have done this with pig and sheep. For a nice fat pig in its skin you don't have to worry :)&#xD;&#xA;But for a sheep you take the caul fat that lines the abdominal cavity and wrap it around the outside of the carcass. As it turns the fat melts slowly and keeps the meat moist (basting?) Of course you want low heat, no flames, and we usually pour beer over the meat if it is getting too hot. &#xD;&#xA;&#xD;&#xA;As for which cut, I imagine that brisket would be nice because of the rich flavor and marbled fat. Nothing else comes to mind, but why not try a nice one-year-old lamb?" />
  <row Id="24825" PostHistoryTypeId="25" PostId="12045" RevisionGUID="21f70626-1b30-43fc-969f-2737f7e1b7c5" CreationDate="2011-02-11T08:22:21.110" Comment="http://twitter.com/#!/StackCooking/status/35976921086951424" />
  <row Id="24826" PostHistoryTypeId="25" PostId="12013" RevisionGUID="df47973a-8183-4e17-b740-3d6329012b29" CreationDate="2011-02-11T11:22:21.547" Comment="http://twitter.com/#!/StackCooking/status/36022221520506880" />
  <row Id="24827" PostHistoryTypeId="2" PostId="12048" RevisionGUID="31cd89d2-d57d-42a3-8403-c68d8c8716df" CreationDate="2011-02-11T12:09:10.803" UserId="4580" Text="A grater is a very useful instrument in the kitchen and I think it's fun to use it. You can use it for a lot of food: cheese, citrus fruit peel, nutmeg, all kinds of vegetables etc.&#xD;&#xA;&#xD;&#xA;The thing that bothers me about it is how to clean it easily.&#xD;&#xA;I've tried a couple of methods but they are labour-intensive or they ask a great deal of time.&#xD;&#xA;&#xD;&#xA;Anyone here knows an easy yet good way to clean them?" />
  <row Id="24828" PostHistoryTypeId="1" PostId="12048" RevisionGUID="31cd89d2-d57d-42a3-8403-c68d8c8716df" CreationDate="2011-02-11T12:09:10.803" UserId="4580" Text="What is the best way to clean a grater?" />
  <row Id="24829" PostHistoryTypeId="3" PostId="12048" RevisionGUID="31cd89d2-d57d-42a3-8403-c68d8c8716df" CreationDate="2011-02-11T12:09:10.803" UserId="4580" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="24830" PostHistoryTypeId="2" PostId="12049" RevisionGUID="38d1f5cd-80c2-4dc6-9bd3-e2085ad3d637" CreationDate="2011-02-11T12:55:28.290" UserId="4127" Text="I put mine in the dishwasher. If that doesn't get it clean, soaking it for a while and then brushing it with a stiff brush usually does the trick." />
  <row Id="24831" PostHistoryTypeId="2" PostId="12050" RevisionGUID="78b54ae3-cca7-4f35-bb0b-5de220effa6f" CreationDate="2011-02-11T13:08:38.643" UserId="4127" Text="Instead of powdered sugar, try dusting the candies with a tiny bit of cornstarch. This has the advantage of not turning sticky itself." />
  <row Id="24832" PostHistoryTypeId="2" PostId="12051" RevisionGUID="6890d975-f926-4193-aba3-1c7d07b78ae2" CreationDate="2011-02-11T13:21:06.717" UserId="1816" Text="I use a dishcloth to brush mine with the grain (upside down of how you cut).  This works for the larger holes.  It doesn't work so well for the zester-sized holes, which catch the cloth no matter which direction I move it.  In that case I use a brush.  After it is clean, I put it in my aging dishwasher which doesn't do much cleaning but does send hotter water at it than my hands can stand." />
  <row Id="24833" PostHistoryTypeId="25" PostId="12048" RevisionGUID="2c7b7d88-f870-49a4-8722-22ea8d3bee52" CreationDate="2011-02-11T14:22:21.540" Comment="http://twitter.com/#!/StackCooking/status/36067519680741377" />
  <row Id="24834" PostHistoryTypeId="2" PostId="12052" RevisionGUID="cec87268-6d3e-49d8-b05b-42ab41a32ce5" CreationDate="2011-02-11T16:08:33.980" UserId="2832" Text="Let's look at your options...&#xD;&#xA;&#xD;&#xA;Brisket - the gold standard of BBQ beef.  Becomes very tender when cooked low and slow.  An inexpensive cut of meat (if you know the right places)  Cons: Very small window between undercooked (to tenderness) and dried out.  Only fat is in the fat cap, meaning that you lose lots of rendered drippings every time the meat is turned.  Not very spit-friendly.&#xD;&#xA;  &#xD;&#xA;Rib Roast - Good marbling throughout.  Not much connective tissue to break down in the meat.  Cooks relatively quickly, even at lower temps.  Delicious.  Cons: If you have to cook to a more &quot;done&quot; temperature depending on your audience, the meat could become tough and dry.&#xD;&#xA;  &#xD;&#xA;Eye of Round - Cheap. Fits on a rotisserie stake perfectly. Cooks evenly throughout. Cons: even a good round roast has a more dry, tough texture.&#xD;&#xA;&#xD;&#xA;Chuck - Tender and flavorful. Very forgiving. Excellent for low/slow cooking. Lots of marbling throughout the meat to keep it moist during cooking. Cons: Falls apart when cooked properly, meaning it would be difficult to keep it on a spit. Best served as pulled beef, which may not be what you're seeking.&#xD;&#xA;&#xD;&#xA;Sirloin - Juicy, full of beefy flavor. Lean. Cons: it is easy to turn out a piece of sirloin that is like shoe leather.&#xD;&#xA;&#xD;&#xA;Tenderloin - Tender, and tasty. Forgives cooking beyond medium if done properly. Cons: Very expensive.&#xD;&#xA;&#xD;&#xA;Beef back ribs - Tender, good fat content. Good for slow cooking. Cons: can be difficult to serve/eat.&#xD;&#xA;&#xD;&#xA;I don't really know what I'd pick here.  I'd almost certainly eliminate brisket, eye of round, and sirloin, for various reasons, if I'm sticking to spit-cooking.  I'd be on the fence with chuck -- you'd have to come up with some kind of cage-type mechanism to keep the chuck roast(s) together.  So I'd lean toward rib roasts or tenderloins.  Both are pricey, but they are worth it.  Only problem is, if you have people who insist upon medium-well or greater meat, you'll have to figure out what to do.  Maybe cook to medium and sear off chunks for the people who want theirs more cooked?&#xD;&#xA;&#xD;&#xA;Another intriguing option might be beef back ribs.  I saw an episode of *Primal Grill with Steven Raichlen* where he made giant beef ribs on an open fire, Argentinian style.  He put the ribs on big stakes and pounded them into the ground next to the fire, turning them around every so often.&#xD;&#xA;&#xD;&#xA;As far as wood goes, I'd suggest oak and/or hickory.  Personally, I like those with beef.  Perhaps the best strategy would be to build a fire with charcoal, just some regular briquettes (no Match Light!!!).  Then continuously feed some wood logs to the fire during the cooking process.  The smoke flavor you impart will not be as profound as it would be in a smoker, but that may be appropriate to your audience.&#xD;&#xA;&#xD;&#xA;I'd suggest getting small cuts of each of the meats, put them all on the same spit, and give it a test in your backyard.  Whatever you don't like, toss it into some stew or chili.  Through trial and error, you can get your fire method right, and get some good meat in the process.  Win-win!&#xD;&#xA;" />
  <row Id="24835" PostHistoryTypeId="2" PostId="12053" RevisionGUID="7b170d8d-3ccc-4b2b-848c-9d32bc0874d2" CreationDate="2011-02-11T16:13:41.923" UserDisplayName="user4809" Text="HempNut Cookbook, by Richard Rose &amp; Brigitte Mars, 2004 Green Press Initiative, page 21:&#xD;&#xA;&quot;Shelled hempseed also is high in minerals such as ... sulfur, ...: ... Sulfur helps the body resist bacterial invasion and protects it against toxic substances.&quot;" />
  <row Id="24836" PostHistoryTypeId="5" PostId="12014" RevisionGUID="56ba7581-ff19-4a6f-91b3-dd81b738d4e8" CreationDate="2011-02-11T17:04:45.787" UserId="2569" Comment="That switched word order in the title just bugged the hell out of me" Text="I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together.&#xD;&#xA;&#xD;&#xA;What I'd like to see is hard science here. Or at least documented and repeatable observation. For example, I read lots of people saying simply &quot;it's the ethylene gas&quot;, but what's eluded my searching eye is a chart of which common fruits emit how much of this gas, or the ripening effect of x amount of this gas for y duration at z distance from other fruits in the vicinity. I'd do an experiment myself, but I don't have any particular biology expertise to properly structure a control, etc., and maybe it's already been done?&#xD;&#xA;&#xD;&#xA;While I'm not saying this oft-heard claim is false, I am saying I've neither been convinced that it's verifiably so as far as having been proven, nor convinced that any ripening-hastening is of significant concern (shortens the life of a banana by a day or more). If it is, we'll have to issue a cease-and-desist order to my household regarding the convenient stacking of all our colorful fruit friends in one place.&#xD;&#xA;&#xD;&#xA;Follow-up inquiry: Even if this banana ripening-rate-quickening is true for apples and oranges, are there certain fruits that are okay to leave in the bowl with bananas?" />
  <row Id="24837" PostHistoryTypeId="4" PostId="12014" RevisionGUID="56ba7581-ff19-4a6f-91b3-dd81b738d4e8" CreationDate="2011-02-11T17:04:45.787" UserId="2569" Comment="That switched word order in the title just bugged the hell out of me" Text="Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?" />
  <row Id="24838" PostHistoryTypeId="24" PostId="12014" RevisionGUID="78800c66-7735-439f-b5e8-43fb5d10038f" CreationDate="2011-02-11T17:04:45.787" Comment="Proposed by 2569 approved by 60 edit id of 13" />
  <row Id="24839" PostHistoryTypeId="25" PostId="11978" RevisionGUID="2610ff65-b094-4542-ab05-f99a3f3051ce" CreationDate="2011-02-11T17:22:22.087" Comment="http://twitter.com/#!/StackCooking/status/36112820600832000" />
  <row Id="24840" PostHistoryTypeId="2" PostId="12054" RevisionGUID="e317a19c-6f30-43ee-b55c-54f5f03f3d53" CreationDate="2011-02-11T18:05:21.283" UserId="4795" Text="**Clean it immediately**, before anything has a chance to dry on!  &#xD;&#xA;&#xD;&#xA;As soon as I'm done grating anything, I will run the grater under water and wipe it with a sponge, with the direction of the blades. I then run a little water inside it, and then usually put it in the dishwasher to clean fully.  The dishwasher part is optional, though." />
  <row Id="24841" PostHistoryTypeId="2" PostId="12055" RevisionGUID="34571207-71f1-4d2c-931a-6a7f9e8f7180" CreationDate="2011-02-11T18:07:44.543" UserId="1601" Text="Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I forgot to defrost the dough last night. (It's supermarket frozen whole-wheat dough.) &#xD;&#xA;&#xD;&#xA;How can I help the dough along? I've read that you can [microwave the dough on a low setting](http://chowhound.chow.com/topics/295758) to defrost it, but I'm a little uncertain about doing that. &#xD;&#xA;&#xD;&#xA;Related question: [Defrosting pizza dough correctly?](http://cooking.stackexchange.com/questions/6934/defrosting-pizza-dough-correctly)" />
  <row Id="24842" PostHistoryTypeId="1" PostId="12055" RevisionGUID="34571207-71f1-4d2c-931a-6a7f9e8f7180" CreationDate="2011-02-11T18:07:44.543" UserId="1601" Text="How to defrost frozen pizza dough quickly?" />
  <row Id="24843" PostHistoryTypeId="3" PostId="12055" RevisionGUID="34571207-71f1-4d2c-931a-6a7f9e8f7180" CreationDate="2011-02-11T18:07:44.543" UserId="1601" Text="&lt;dough&gt;&lt;pizza&gt;&lt;defrosting&gt;" />
  <row Id="24844" PostHistoryTypeId="2" PostId="12056" RevisionGUID="91fb0672-671f-4132-a6cb-3365de203807" CreationDate="2011-02-11T18:28:51.917" UserId="67" Text="If you're willing to leave it on a counter overnight, you could also leave it in a warm place on a large surface that will conduct heat (eg, a metal sheet pan).&#xD;&#xA;&#xD;&#xA;If you can add a fan, to force air below the pan, so the ambient air temp will warm the pan, thus warming the pizza, it'll defrost a little bit faster.&#xD;&#xA;&#xD;&#xA;The other alternative is to increase surface area -- if you have something that you can cut in half safely, do that, and place the cut side down on the sheet pan to increase contact area.  &#xD;&#xA;&#xD;&#xA;(I freeze mine in lots of smaller balls, so I can defrost it more quickly by breaking them apart; once it's thawed, I can roll it back into a larger ball)" />
  <row Id="24845" PostHistoryTypeId="2" PostId="12057" RevisionGUID="4f331c0a-b897-4643-b72e-065215f6b49e" CreationDate="2011-02-11T19:04:35.990" UserId="4504" Text="Different countries have different food safety standards.  I'm accustomed to 4&amp;deg;C, which is the North American standard.  However, in Europe I see that eggs are sold unrefrigerated and cheese is often kept unrefrigerated in people's homes, so I think there's a cultural component to the tolerated level of risk and the expected consumption time frame." />
  <row Id="24846" PostHistoryTypeId="6" PostId="12013" RevisionGUID="c028c3d2-052d-4583-81ae-2c889c81a000" CreationDate="2011-02-11T19:05:38.300" UserId="4504" Comment="edited tags" Text="&lt;food-preservation&gt;&lt;fridge&gt;" />
  <row Id="24847" PostHistoryTypeId="2" PostId="12058" RevisionGUID="f5dd1a55-fc58-4113-a100-9bb772f042c6" CreationDate="2011-02-11T20:53:15.223" UserId="4812" Text="I prefer to rinse canned beans.  Mainly for the reasons you mentioned: to cut the sodium and the gas-inducing complex sugars.  You do lose a little bit of flavor and some nutrients, but since the flavor of the canned bean juice doesn't taste the same as fresh anyway, I don't mind losing it.  I just add water to the beans before heating them up." />
  <row Id="24848" PostHistoryTypeId="2" PostId="12059" RevisionGUID="ec6f8b19-d69c-47e4-ad55-e8d9b81bb3d0" CreationDate="2011-02-11T21:07:26.150" UserId="641" Text="It also depends on the food items you want to preserve. Meat and especially fish should be cooler and vegetables and fruits a little bit warmer. The 4ºC guideline mentioned is correct. Notice that most fridges are warmer at the top and colder below.&#xD;&#xA;&#xD;&#xA;Fish should be close to 0ºC for two reasons. 1. The enzymes of the fish will keep working (even when frozen) and 2. The bacteria of fish will be less affected by lower temperatures. The reason being that fish are cold blooded animals that live in a cold environment.&#xD;&#xA;&#xD;&#xA;So, there is no one ideal temp. but a range from 0ºC - 5ºC for food preservation.&#xD;&#xA;&#xD;&#xA;On a side note, family of mine have their fridges at higher temperatures so beverages come out warmer than we are used to. So, there again, there is not one ideal temperature but whatever you (and your peers) are used to." />
  <row Id="24849" PostHistoryTypeId="2" PostId="12060" RevisionGUID="f7e03a2a-aaf9-4bf9-970d-7c7313c0db62" CreationDate="2011-02-11T21:24:11.423" UserId="67" Text="For Apples, see:&#xD;&#xA;&#xD;&#xA;* [The Role of Ethylene in Determining Apple Harvest and Storage Life][1], in the May 1986&#xD;&#xA;Post Harvest Pomology Newsletter, Vol. 4(1)&#xD;&#xA;&#xD;&#xA;There are also various websites that give instructions if you'd like to do experiments yourself (generally geared towards classroom instruction):&#xD;&#xA;&#xD;&#xA;* http://chemistry.about.com/od/chemistryexperiments/ss/ethyleneexp.htm&#xD;&#xA;* http://botany.org/bsa/misc/mcintosh/badapple.html&#xD;&#xA;&#xD;&#xA;... but for a more complete list, go to [Google Scholar][2], and search for 'ethylene' + whatever fruit you're interested in; you'll find stuff going back many, many decades. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://postharvest.tfrec.wsu.edu/pages/N4I1C&#xD;&#xA;  [2]: http://scholar.google.com" />
  <row Id="24850" PostHistoryTypeId="2" PostId="12061" RevisionGUID="c690aedb-b1e4-45e7-bf8f-f3ce846793df" CreationDate="2011-02-11T21:29:51.047" UserId="4343" Text="If you dough is a disc shape:&#xD;&#xA;When I worked as a pizza cook at a popular fast food pizza place, we would put our dough still frozen into what we called a &quot;poofer&quot;. It was basically a heated cabinet around 130 F. It would defrost and rise in there. After that we would stretch to make the pizza. You could probably replicate this by putting your dough into a covered pan in the oven without preheating on &quot;low&quot; or &quot;warm&quot;. Just make sure it doesn't burn or get up to temperature. You may want water or oil in there with it so it doesn't dry out.&#xD;&#xA;&#xD;&#xA;If you dough is in a ball:&#xD;&#xA;I do this for other frozen foods, but haven't tried it on dough before.  Put it in a sealed plastic bag and leave it in warm water. I like to leave it with a constant stream of warm water flowing over the object so the water stays warm. The heat should defrost it and the plastic should keep it dry." />
  <row Id="24851" PostHistoryTypeId="2" PostId="12062" RevisionGUID="0e5764e3-e962-4011-9bf6-8e8b08aeffd9" CreationDate="2011-02-11T21:38:56.963" UserId="34" Text="If you have a cast iron griddle or large cast iron pan, you set the frozen dough on it to greatly speed the defrosting process." />
  <row Id="24852" PostHistoryTypeId="2" PostId="12063" RevisionGUID="4fb48400-01ce-472c-82d1-a9dec51db9e6" CreationDate="2011-02-11T22:34:31.987" UserId="4815" Text="Just found out from a friend..its also called Kalpasi or Kallupachi (literally Stone Flower / Moss) in Telugu and is a not so commonly used spice in Chettinad cuisine. So, probably it is not the very generic garam masala (which is more common in the Northern part of India than the South) but something very specific to use in certain dishes, say like the Punjabi Garam Masala. Also hear that it is used in Goda masala, something more common in the Western parts of India (goan and maharashtrian cooking)." />
  <row Id="24853" PostHistoryTypeId="2" PostId="12064" RevisionGUID="dcfbf239-42ae-4d2d-af72-bb5c2de9652e" CreationDate="2011-02-11T23:01:06.783" UserId="4815" Text="pear and candied walnuts with some citrus dressing...maybe some goat cheese too!" />
  <row Id="24854" PostHistoryTypeId="2" PostId="12065" RevisionGUID="4bfa5a67-ad5d-494d-8683-8df6324eb747" CreationDate="2011-02-11T23:21:40.680" UserId="4816" Text="i have been receiving of much helps on the stack&#xD;&#xA;&#xD;&#xA;overflow and i have had knowledge of stack exhcnages &#xD;&#xA;&#xD;&#xA;put into me. . the cooking is where i am having fun !!&#xD;&#xA;&#xD;&#xA;where do i find on recipies of curry the spoon of &#xD;&#xA;&#xD;&#xA;which to use. it is a new website that gives american &#xD;&#xA;&#xD;&#xA;curry in internet english, and it is a taste i have been&#xD;&#xA;&#xD;&#xA;heard is in a good taste of much flavour. &#xD;&#xA;&#xD;&#xA;it demands of spoons in the tea and the table, . is this&#xD;&#xA;&#xD;&#xA;of sizes or of pourpose? the google tells of &quot;large' and &#xD;&#xA;&#xD;&#xA;of 'small'; but i am not understand./ my spons are of &#xD;&#xA;&#xD;&#xA;mL (milli leter)&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;&#xD;&#xA;PRASHANT :)" />
  <row Id="24855" PostHistoryTypeId="1" PostId="12065" RevisionGUID="4bfa5a67-ad5d-494d-8683-8df6324eb747" CreationDate="2011-02-11T23:21:40.680" UserId="4816" Text="curry recipie find question" />
  <row Id="24856" PostHistoryTypeId="3" PostId="12065" RevisionGUID="4bfa5a67-ad5d-494d-8683-8df6324eb747" CreationDate="2011-02-11T23:21:40.680" UserId="4816" Text="&lt;recipe-problems&gt;&lt;curry&gt;" />
  <row Id="24857" PostHistoryTypeId="25" PostId="12055" RevisionGUID="5e3ef782-900e-4af8-a21d-7941f0781022" CreationDate="2011-02-11T23:22:22.597" Comment="http://twitter.com/#!/StackCooking/status/36203419517591553" />
  <row Id="24858" PostHistoryTypeId="2" PostId="12066" RevisionGUID="1c8c1158-c89e-480e-8cd8-6fa69e26e3b6" CreationDate="2011-02-11T23:33:46.970" UserId="4817" Text="I use whole milk, which usually is vitamin D fortified. Ordinary whole milk also works. I bring about 2.5 litres (&quot;liters&quot; in the US) milk to a boil, switch off the flame, and then add about 2–3 tbsp ordinary vinegar. As soon as milk curdles, I pour the contents into a cheese cloth-lined colander. Next, I squeeze out all the water from the curdled solids and put a heavy weight on top of the paneer. The paneer is hard enough after about an hour. &#xD;&#xA;&#xD;&#xA;Regarding queso fresco and queso blanco, they may be made like paneer, but they melt when heated. I have tried substituting those two Mexican cheese varieties for paneer but the end result was not satisfactory." />
  <row Id="24859" PostHistoryTypeId="2" PostId="12067" RevisionGUID="988609a3-bdfb-4cdc-bc1f-12a06860a008" CreationDate="2011-02-11T23:34:46.693" UserId="4818" Text="well, american standard spoon measurement is:&#xD;&#xA;&#xD;&#xA;Table Spoon: 11.79ml (about 12ml)&#xD;&#xA;tea spoon: 4.93ml (about 5ml)&#xD;&#xA;&#xD;&#xA;They say 3 tea spoons are equal to 1 Table Spoon.&#xD;&#xA;&#xD;&#xA;In Japan, we use &quot;large&quot; or &quot;small&quot; for measurement spoons, but they work the same (large=Table Spoon, small=tea spoon).&#xD;&#xA;&#xD;&#xA;Hope it helps!" />
  <row Id="24860" PostHistoryTypeId="2" PostId="12068" RevisionGUID="550795bb-3a6a-429c-acde-3ed9b61c3e02" CreationDate="2011-02-11T23:49:17.583" UserId="4818" Text="I'm just starting a catering service for my cooking. &#xD;&#xA;&#xD;&#xA;I'm not into too fancy style yet, like using metal silverware or china plates, but more casual version like paper plates and plastic-ware. &#xD;&#xA;&#xD;&#xA;The events will be about for 40 people, the menu is:&#xD;&#xA;&#xD;&#xA; - curry &amp; rice&#xD;&#xA; - Karaage (Japanese chicken nuggets)&#xD;&#xA; - veggie sticks &amp; dips&#xD;&#xA; - sandwiches&#xD;&#xA; - bite-sized pastries&#xD;&#xA; - drinks    (tea, beer)&#xD;&#xA;&#xD;&#xA;I have 1 chafing dish, I rice cooker, plastic plates/bowls/spoons/cups, aluminium foil baking trays, and paper napkins. I'm thinking to do set-ups and let people help themselves (I may stand-by and help them if they need help).&#xD;&#xA;&#xD;&#xA;What am I missing? What should I prepare more? " />
  <row Id="24861" PostHistoryTypeId="1" PostId="12068" RevisionGUID="550795bb-3a6a-429c-acde-3ed9b61c3e02" CreationDate="2011-02-11T23:49:17.583" UserId="4818" Text="Catering event for 1st time. How should I prepare?" />
  <row Id="24862" PostHistoryTypeId="3" PostId="12068" RevisionGUID="550795bb-3a6a-429c-acde-3ed9b61c3e02" CreationDate="2011-02-11T23:49:17.583" UserId="4818" Text="&lt;preparation&gt;&lt;catering&gt;" />
  <row Id="24863" PostHistoryTypeId="2" PostId="12069" RevisionGUID="b2aa98d0-85c8-468a-a386-c39a9985b617" CreationDate="2011-02-11T23:56:19.930" UserDisplayName="user4819" Text="In every professional kitchen I have ever worked in, no prepared food is kept for any longer than 7 days.  Of course, depending on what it is you may want to throw it out before then, but I wouldn't eat anything that had been sitting in the fridge for any longer than that... " />
  <row Id="24864" PostHistoryTypeId="2" PostId="12070" RevisionGUID="f6451a0e-4e01-49a8-9425-a3250135d5ee" CreationDate="2011-02-12T00:27:38.223" UserId="3489" Text="A key ingredient to my oven-roasted chicken is **tarragon**. Goes well with some oregano and thyme.&#xD;&#xA;&#xD;&#xA;A little more foreign in my area, but an equally good option is paprika, cooked alongside onions.&#xD;&#xA;&#xD;&#xA;Not sure what you meant about foil being unhealthy. Maybe because it keeps all of the fats in? In the flavor sense, this is very good because the result is juicy and tender. Other cooking methods such as a rotisserie claim to let fats drain off, and some claim this makes it healthier." />
  <row Id="24865" PostHistoryTypeId="2" PostId="12071" RevisionGUID="126ee01d-dd57-44b5-8b5f-dcc81c619db3" CreationDate="2011-02-12T00:41:31.267" UserDisplayName="user4821" Text="I'm afraid I don't have an answer to the salt question. The suggestion may just be because it can be difficult to judge how much salt to use in a marinade.&#xD;&#xA;&#xD;&#xA;Yogurt won't curdle, so no worries there.&#xD;&#xA;&#xD;&#xA;Other considerations are of course the same as with all marinades: refrigerate during the marinating processes, and don't serve the marinade as a sauce unless you've cooked it first to kill raw-meat microbes." />
  <row Id="24866" PostHistoryTypeId="2" PostId="12072" RevisionGUID="9c653737-55e3-4eb2-a37a-5c28404d6a7c" CreationDate="2011-02-12T01:01:43.650" UserId="1393" Text="The most important thing is to check everything and then check it again. &#xD;&#xA;&#xD;&#xA;Test your recipes and figure out what can be done in advance without reducing the quality.&#xD;&#xA;&#xD;&#xA;You should have checklists of everything that needs to come with you (food, cooking utensils, serving utensils, eating utensils, decoration, cleanup gear, etc.) &#xD;&#xA;&#xD;&#xA;You must pre-scout the location and make sure you have thought through how your logistics are going to work - do you have the refrigerator and burner space you need, for example? &#xD;&#xA;&#xD;&#xA;Think through how everything will be transported as well. Will you be able to keep everything at safe temperatures? Make sure all containers are thoroughly sealed, and if there is any risk of spills, add a layer of masking tape.&#xD;&#xA;&#xD;&#xA;Bring extras of everything. Inevitably, something is going to spill or there will be more guests than anticipated.&#xD;&#xA;&#xD;&#xA;Then check everything again.&#xD;&#xA;&#xD;&#xA;Also, keep good records of what you made and what got eaten so you'll be ready to do it next time." />
  <row Id="24867" PostHistoryTypeId="5" PostId="12065" RevisionGUID="28a91922-aad2-4710-b527-09bfa807e021" CreationDate="2011-02-12T01:45:27.607" UserId="41" Comment="Pretty sure this is actually a question about terminology and measurements... removing all the unnecessary details" Text="I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons.  I am not familiar with these measurements as we do not use them locally.&#xD;&#xA;&#xD;&#xA;Does teaspoon/tablespoon refer to the size of the spoon or its purpose?&#xD;&#xA;&#xD;&#xA;If I have spoons that measure only mL, how can I convert a teaspoon/tablespoon measurement to these?" />
  <row Id="24868" PostHistoryTypeId="4" PostId="12065" RevisionGUID="28a91922-aad2-4710-b527-09bfa807e021" CreationDate="2011-02-12T01:45:27.607" UserId="41" Comment="Pretty sure this is actually a question about terminology and measurements... removing all the unnecessary details" Text="Converting teaspoon/tablespoon measurements to mL?" />
  <row Id="24869" PostHistoryTypeId="6" PostId="12065" RevisionGUID="28a91922-aad2-4710-b527-09bfa807e021" CreationDate="2011-02-12T01:45:27.607" UserId="41" Comment="Pretty sure this is actually a question about terminology and measurements... removing all the unnecessary details" Text="&lt;measurements&gt;&lt;language&gt;" />
  <row Id="24870" PostHistoryTypeId="5" PostId="12065" RevisionGUID="d584e290-d0b6-4c00-902a-5b87d8248409" CreationDate="2011-02-12T01:50:22.017" UserId="67" Comment="rewriote significantly; changed tags." Text="(rewritten to try to clarify what I think the question is asking; some conversational stuff has been trimmed out -- Joe)&#xD;&#xA;&#xD;&#xA;Where can I find what spoon I should use?&#xD;&#xA;&#xD;&#xA;On a website that gives american curry recipes, it uses tea spoons and table spoons.&#xD;&#xA;&#xD;&#xA;Is this the size, or the purpose?  Google tells of 'large' and 'small', but I don't understand; my spoons are in mL (milliliter)&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;&#xD;&#xA;PRASHANT :)" />
  <row Id="24871" PostHistoryTypeId="6" PostId="12065" RevisionGUID="d584e290-d0b6-4c00-902a-5b87d8248409" CreationDate="2011-02-12T01:50:22.017" UserId="67" Comment="rewriote significantly; changed tags." Text="&lt;measurements&gt;&lt;language&gt;" />
  <row Id="24872" PostHistoryTypeId="2" PostId="12073" RevisionGUID="196e7b4c-7834-4b9e-9d3f-48e19b85403a" CreationDate="2011-02-12T01:52:27.100" UserId="41" Text="It's actually understandable why this would be confusing to non-Americans, because the terms &quot;teaspoon&quot; and &quot;tablespoon&quot; actually have *two meanings* - one in cooking and one in dining.&#xD;&#xA;&#xD;&#xA;Historically, teaspoons and tablespoons were simply two types of silverware.  Teaspoons were literally for stirring tea or other liquids.  Tablespoons were used for serving.  So yes, the terms actually do refer to the *purpose* of the spoon.&#xD;&#xA;&#xD;&#xA;They are *also* now used as cooking measurements across most of North America and possibly other regions:&#xD;&#xA;&#xD;&#xA;  * A standard teaspoon (1 tsp) is approximately 5 mL (4.9 mL)&#xD;&#xA;  * A standard tablespoon (1 tbsp) is 3 tsp or approximately 15 mL (14.7 mL)&#xD;&#xA;&#xD;&#xA;For future reference, I use Google as my go-to resource for unit conversions whenever I don't know or can't remember the exact ratios.  For example, you can type the phrase [2 tbsp in mL][1] directly into the search box and it will give you the answer (29.57 mL).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.ca/search?q=2+tbsp+in+mL" />
  <row Id="24873" PostHistoryTypeId="8" PostId="12065" RevisionGUID="1a236193-1be7-4c5b-aaf3-46ca45e858d4" CreationDate="2011-02-12T01:53:02.217" UserId="41" Comment="Rollback to [28a91922-aad2-4710-b527-09bfa807e021]" Text="I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons.  I am not familiar with these measurements as we do not use them locally.&#xD;&#xA;&#xD;&#xA;Does teaspoon/tablespoon refer to the size of the spoon or its purpose?&#xD;&#xA;&#xD;&#xA;If I have spoons that measure only mL, how can I convert a teaspoon/tablespoon measurement to these?" />
  <row Id="24874" PostHistoryTypeId="25" PostId="12068" RevisionGUID="76947937-2a21-4222-88f8-617a2840b23f" CreationDate="2011-02-12T02:22:22.613" Comment="http://twitter.com/#!/StackCooking/status/36248718126612480" />
  <row Id="24875" PostHistoryTypeId="2" PostId="12074" RevisionGUID="b36418f0-b739-4fa4-839b-669989e23379" CreationDate="2011-02-12T02:22:46.330" UserId="3203" Text="[These][1] work fine, packaging is edible too&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Apple" />
  <row Id="24876" PostHistoryTypeId="2" PostId="12075" RevisionGUID="cd8a88b4-5b01-473f-afaf-c8263ab60126" CreationDate="2011-02-12T04:48:23.983" UserId="4777" Text="I have a sizable chunk of emmenthal cheese taking up valuable space in my fridge, and I was looking for a recipe to use it in. Drilling down into Swiss cuisine at wikipedia, I encountered an intriguing mention of [Raclette][1], an apparently simple meal of 'scraped' hot cheese with various accompaniments. &#xD;&#xA;&#xD;&#xA;My questions are:&#xD;&#xA;1. Is emmenthal an acceptable alternative to true raclette cheese?  &#xD;&#xA;2. I have no intention of going out and buying a specific 'raclette' gadget, so is there some sort of workaround using ordinary kitchen utensils that will allow me to recreate the traditional ralette experience (ie. scraping the edge of the cheese with a knife)?&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Raclette" />
  <row Id="24877" PostHistoryTypeId="1" PostId="12075" RevisionGUID="cd8a88b4-5b01-473f-afaf-c8263ab60126" CreationDate="2011-02-12T04:48:23.983" UserId="4777" Text="Making Raclette without special equipment or specific type of cheese" />
  <row Id="24878" PostHistoryTypeId="3" PostId="12075" RevisionGUID="cd8a88b4-5b01-473f-afaf-c8263ab60126" CreationDate="2011-02-12T04:48:23.983" UserId="4777" Text="&lt;cheese&gt;" />
  <row Id="24879" PostHistoryTypeId="2" PostId="12076" RevisionGUID="fdcd6498-b5f9-4874-8666-d1f50f211dcc" CreationDate="2011-02-12T04:54:40.693" UserId="4237" Text="This is the recipe some friends of mine used. It worked out wonderfully and was certainly the topic of the party. They found the recipe here:  &#xD;&#xA;http://www.thesalmons.org/lynn/dishwasher.html&#xD;&#xA;&#xD;&#xA;Needs:&#xD;&#xA;&#xD;&#xA;salmon fillets&#xD;&#xA;aluminum foil&#xD;&#xA;a lemon&#xD;&#xA;a few butter pats&#xD;&#xA;electric dishwasher&#xD;&#xA;&#xD;&#xA;Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place the pats of butter on the salmon fillets. Seal the fillets well in the foil, and place the foil packet in the top wire basket of your electric dishwasher. DO NOT ADD SOAP OR DETERGENT and NO RINSE AID. Close the dishwasher door, set the dishwasher on the hottest wash cycle, complete with drying cycle, and let it run through a full cycle. When the cycle is complete the fish will be cooked just right." />
  <row Id="24880" PostHistoryTypeId="2" PostId="12077" RevisionGUID="1b3acdee-c6ed-43bd-8c89-fc79d2b3d019" CreationDate="2011-02-12T06:45:21.590" UserId="4039" Text="I soften my ice cream using the defrost button in the microwave -- 7 to 10 seconds is more than enough. I don't see why it shouldn't work for pizza dough." />
  <row Id="24881" PostHistoryTypeId="25" PostId="12065" RevisionGUID="ed4eec28-cf92-4b6f-968b-a9cc812cd720" CreationDate="2011-02-12T08:22:22.833" Comment="http://twitter.com/#!/StackCooking/status/36339315688734720" />
  <row Id="24882" PostHistoryTypeId="2" PostId="12078" RevisionGUID="965b5a90-a4bf-4b6c-b4c4-5775b6f0e6e3" CreationDate="2011-02-12T09:09:56.390" UserId="3037" Text="Soya sauce: Whenever I buy new Soya sauce, it tastes quiet different. Normally I use it in nudels and manchurian. &#xD;&#xA;&#xD;&#xA;Any tips to buy it." />
  <row Id="24883" PostHistoryTypeId="1" PostId="12078" RevisionGUID="965b5a90-a4bf-4b6c-b4c4-5775b6f0e6e3" CreationDate="2011-02-12T09:09:56.390" UserId="3037" Text="Soya sauce. Are they different for variety of dishes?" />
  <row Id="24884" PostHistoryTypeId="3" PostId="12078" RevisionGUID="965b5a90-a4bf-4b6c-b4c4-5775b6f0e6e3" CreationDate="2011-02-12T09:09:56.390" UserId="3037" Text="&lt;sauce&gt;" />
  <row Id="24885" PostHistoryTypeId="2" PostId="12079" RevisionGUID="62d113d2-ac4c-4295-9f7f-95654a3e513b" CreationDate="2011-02-12T11:14:28.590" UserId="4127" Text="Speaking as somebody who grew up in and lives close to the Emmental region: No. Raclette is a very specific type of cheese particularly suited for frying. It is produced mainly in the Valais region and is an AOC.&#xD;&#xA;&#xD;&#xA;If you try a raclette type dish with Emmental, you'll end up with a stringy mess of questionable culinary value. About the only thing I can think of doing with Emmental (apart from eating it on bread or with baked potatoes) is cubing it into vegetable soup.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24886" PostHistoryTypeId="25" PostId="12078" RevisionGUID="3ac1e3a6-5a83-4dd1-8eda-01d1a05446d3" CreationDate="2011-02-12T11:22:22.770" Comment="http://twitter.com/#!/StackCooking/status/36384613911900160" />
  <row Id="24887" PostHistoryTypeId="2" PostId="12080" RevisionGUID="30214001-790d-4225-a20a-87227f5c8250" CreationDate="2011-02-12T13:33:09.793" UserId="4811" Text="I don't have a kettle, so I use a cooking pot at home to boil water.  I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C.  Is that correct?&#xD;&#xA;&#xD;&#xA;If the water has reached 100° C and I let it settle off the stove for 1 min, what's the average temperature of the water after that period of time?" />
  <row Id="24888" PostHistoryTypeId="1" PostId="12080" RevisionGUID="30214001-790d-4225-a20a-87227f5c8250" CreationDate="2011-02-12T13:33:09.793" UserId="4811" Text="How can you tell if boiling water from a cooking pot has reached 100° C?" />
  <row Id="24889" PostHistoryTypeId="3" PostId="12080" RevisionGUID="30214001-790d-4225-a20a-87227f5c8250" CreationDate="2011-02-12T13:33:09.793" UserId="4811" Text="&lt;boiling&gt;&lt;water&gt;" />
  <row Id="24890" PostHistoryTypeId="2" PostId="12081" RevisionGUID="6d92d287-878a-449c-a46c-227cdee9c3c3" CreationDate="2011-02-12T15:14:16.567" UserId="4827" Text="As long as you are talking about a normal pot with or without a normal lid (i.e. not a pressure cooker) and you are reasonably close to sea level, you're right, boiling water is at 100°C. &#xD;&#xA;However, if you start to climb in altitude, that is no longer the case, at 300m, water boils at 99°C, at 600m, 98°C and so on. Wikipedia has a page with information about [High altitude cooking][1] that contains a reference table.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/High_altitude_cooking" />
  <row Id="24891" PostHistoryTypeId="2" PostId="12082" RevisionGUID="8c2f2ac8-af4e-4a24-ae94-8c8542d4ba6f" CreationDate="2011-02-12T15:34:14.053" UserId="4828" Text="I know that cedar plank cooking is normally done on a grill but I want to see what I can do with it indoors.&#xD;&#xA;&#xD;&#xA;What are some ways to get more of the wood flavor when cooking salmon with a cedar plank in the oven? " />
  <row Id="24892" PostHistoryTypeId="1" PostId="12082" RevisionGUID="8c2f2ac8-af4e-4a24-ae94-8c8542d4ba6f" CreationDate="2011-02-12T15:34:14.053" UserId="4828" Text="What are some best practices to cook salmon on a cedar plank in an oven?" />
  <row Id="24893" PostHistoryTypeId="3" PostId="12082" RevisionGUID="8c2f2ac8-af4e-4a24-ae94-8c8542d4ba6f" CreationDate="2011-02-12T15:34:14.053" UserId="4828" Text="&lt;oven&gt;&lt;salmon&gt;&lt;cedar-plank&gt;" />
  <row Id="24894" PostHistoryTypeId="2" PostId="12083" RevisionGUID="1f477ac6-dd2d-47f4-8b43-ff83c565941a" CreationDate="2011-02-12T16:35:09.603" UserId="1662" Text="Assuming I'm willing to pull out all the stops, what is the best wine to use in a &quot;standard&quot; gruyere-based fondue, [like this one](http://www.epicurious.com/recipes/food/views/Cheese-Fondue-231492)?" />
  <row Id="24895" PostHistoryTypeId="1" PostId="12083" RevisionGUID="1f477ac6-dd2d-47f4-8b43-ff83c565941a" CreationDate="2011-02-12T16:35:09.603" UserId="1662" Text="What is the best wine to use in a fondue recipe?" />
  <row Id="24896" PostHistoryTypeId="3" PostId="12083" RevisionGUID="1f477ac6-dd2d-47f4-8b43-ff83c565941a" CreationDate="2011-02-12T16:35:09.603" UserId="1662" Text="&lt;wine&gt;&lt;fondue&gt;" />
  <row Id="24897" PostHistoryTypeId="2" PostId="12084" RevisionGUID="8a1b94b8-d576-4e99-8425-85cf01c9328c" CreationDate="2011-02-12T17:12:04.087" UserId="1672" Text="I came across a recipe for [buttermilk yeast bread][1] which includes:&#xD;&#xA;&#xD;&#xA;&gt; pinch of ginger (helps activate the yeast)&#xD;&#xA;&#xD;&#xA;I tried searching around for more information about that, and the best I came up with was this [&quot;ask a scientist&quot; question][2] which suggests that it's some unknown compound(s) that somehow affect the yeast's growth - and that cinnamon inhibits it.&#xD;&#xA;&#xD;&#xA;Does anyone have any more information? How strong is the effect? Are there any other things which similarly affect yeast growth?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blisstree.com/eat/buttermilk-yeast-bread/&#xD;&#xA;  [2]: http://www.newton.dep.anl.gov/askasci/mole00/mole00549.htm" />
  <row Id="24898" PostHistoryTypeId="1" PostId="12084" RevisionGUID="8a1b94b8-d576-4e99-8425-85cf01c9328c" CreationDate="2011-02-12T17:12:04.087" UserId="1672" Text="Ginger and yeast" />
  <row Id="24899" PostHistoryTypeId="3" PostId="12084" RevisionGUID="8a1b94b8-d576-4e99-8425-85cf01c9328c" CreationDate="2011-02-12T17:12:04.087" UserId="1672" Text="&lt;yeast&gt;&lt;ginger&gt;" />
  <row Id="24900" PostHistoryTypeId="25" PostId="12084" RevisionGUID="698a3bec-0733-43ed-86d1-7a6338313703" CreationDate="2011-02-12T17:22:22.880" Comment="http://twitter.com/#!/StackCooking/status/36475211708633088" />
  <row Id="24901" PostHistoryTypeId="2" PostId="12085" RevisionGUID="04ebb4c2-2700-4512-a060-d9f17592563d" CreationDate="2011-02-12T18:47:02.460" UserId="1101" Text="The cooling rate will also depend on the mass (volume) of the water, the mass of the pot, the thermal transfer capacity of the pot and anything it contacts, ambient temperature, air pressure, humidity, purity of the water, etc. The answer to your question is &quot;close enough&quot;." />
  <row Id="24902" PostHistoryTypeId="2" PostId="12086" RevisionGUID="193971ed-93b6-41bd-b9d2-80535ccbc1ca" CreationDate="2011-02-12T19:12:32.930" UserId="4127" Text="Any white with a sufficiently high acid content. The canonical fondue wine is Fendant, which is made in the valais region out of chasselas grapes, so any chasselas (see [Wikipedia][1] for a long list of alternative names) will work well.&#xD;&#xA;&#xD;&#xA;One notable alternative is a dry champagne. This will make your fondue very light and fluffy, due to the carbonation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chasselas" />
  <row Id="24903" PostHistoryTypeId="5" PostId="12055" RevisionGUID="e3630f53-e97d-4ce4-a92f-bbe67583d50b" CreationDate="2011-02-12T19:24:34.727" UserId="1601" Comment="added 105 characters in body" Text="Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I forgot to defrost the dough last night. (It's supermarket frozen whole-wheat dough.) &#xD;&#xA;&#xD;&#xA;How can I help the dough along? I've read that you can [microwave the dough on a low setting](http://chowhound.chow.com/topics/295758) to defrost it, but I'm a little uncertain about doing that. &#xD;&#xA;&#xD;&#xA;Edit: I'm concerned that using heat to defrost the dough might cook it somewhat, which I don't want. &#xD;&#xA;&#xD;&#xA;Related question: [Defrosting pizza dough correctly?](http://cooking.stackexchange.com/questions/6934/defrosting-pizza-dough-correctly)" />
  <row Id="24904" PostHistoryTypeId="2" PostId="12087" RevisionGUID="7eea28fb-3f93-416a-879e-29817e3e42bc" CreationDate="2011-02-12T19:29:57.477" UserDisplayName="user4830" Text="I second the Tarragon notion and add celery salt to the list of yummy things to use. If you have a grill you can also do something similar for BBQ, and do this with vegetables as well." />
  <row Id="24905" PostHistoryTypeId="25" PostId="12083" RevisionGUID="6c5d088f-6de6-4fc2-a9d1-ecb0a6cf71c4" CreationDate="2011-02-12T20:22:22.983" Comment="http://twitter.com/#!/StackCooking/status/36520510653202432" />
  <row Id="24906" PostHistoryTypeId="5" PostId="12078" RevisionGUID="045c948e-0b8e-4ee7-8791-632367272334" CreationDate="2011-02-12T21:47:38.817" UserId="41" Comment="added 1 characters in body; edited tags" Text="Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. &#xD;&#xA;&#xD;&#xA;Any tips to buy it." />
  <row Id="24907" PostHistoryTypeId="6" PostId="12078" RevisionGUID="045c948e-0b8e-4ee7-8791-632367272334" CreationDate="2011-02-12T21:47:38.817" UserId="41" Comment="added 1 characters in body; edited tags" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;&lt;soy&gt;" />
  <row Id="24908" PostHistoryTypeId="6" PostId="12068" RevisionGUID="21940c31-543b-47b9-9db9-c16685152643" CreationDate="2011-02-12T21:50:52.827" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;bulk-cooking&gt;&lt;catering&gt;" />
  <row Id="24909" PostHistoryTypeId="2" PostId="12088" RevisionGUID="1e4d59a4-824f-4997-a783-8f34ae66856d" CreationDate="2011-02-12T22:10:47.817" UserId="4504" Text="I have used the following method with success:  Put ball of dough in a sealed ziploc bag (with all the air squished out) and submerge it in warm water.  Every now and then, check on it and try to squash the dough out so that the frozen middle is more exposed to the warm water.  It's not as instant as a microwave defrost, but it was still relatively quick and never seemed to have a detrimental effect on the dough." />
  <row Id="24910" PostHistoryTypeId="2" PostId="12089" RevisionGUID="9d46f69d-96df-4142-a83f-15bb2f1ab528" CreationDate="2011-02-12T22:19:01.417" UserId="373" Text="I've always been a bit suspicious of &quot;no-precooking-required&quot; lasagne sheets. &#xD;&#xA;&#xD;&#xA;Are they inferior to the traditional kind? Also, are they improved if you ignore the instruction and cook them a little in any case? I tend to do so - am I wasting my time?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24911" PostHistoryTypeId="1" PostId="12089" RevisionGUID="9d46f69d-96df-4142-a83f-15bb2f1ab528" CreationDate="2011-02-12T22:19:01.417" UserId="373" Text="How to deal with &quot;no precooking required&quot; lasagne sheets?" />
  <row Id="24912" PostHistoryTypeId="3" PostId="12089" RevisionGUID="9d46f69d-96df-4142-a83f-15bb2f1ab528" CreationDate="2011-02-12T22:19:01.417" UserId="373" Text="&lt;pasta&gt;&lt;lasagna&gt;&lt;packet-instructions&gt;" />
  <row Id="24913" PostHistoryTypeId="6" PostId="11361" RevisionGUID="4f84a8ea-1b7c-49ac-b060-99feb98046fa" CreationDate="2011-02-12T22:22:08.270" UserId="4504" Comment="edited tags" Text="&lt;storage-method&gt;&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="24914" PostHistoryTypeId="6" PostId="8902" RevisionGUID="2ca47800-b9fa-4a80-8ec3-a07eb5ecd617" CreationDate="2011-02-12T22:23:04.400" UserId="4504" Comment="edited tags" Text="&lt;sugar&gt;&lt;brown-sugar&gt;&lt;moisture&gt;" />
  <row Id="24915" PostHistoryTypeId="6" PostId="11361" RevisionGUID="ddd84193-1dd3-4737-a112-6ac5aadac25d" CreationDate="2011-02-12T22:27:00.797" UserId="4504" Comment="edited tags" Text="&lt;storage-method&gt;&lt;sugar&gt;" />
  <row Id="24916" PostHistoryTypeId="2" PostId="12090" RevisionGUID="1c0a50b2-baf6-4ee5-bc32-4103d0fcd643" CreationDate="2011-02-12T22:45:56.017" UserDisplayName="user4833" Text="If you're buying different brands they probably have different ingredients. If you find one kind that you enjoy you should stay with it and keep track of what works in your dishes.&#xD;&#xA;&#xD;&#xA;Otherwise I'm also having difficulty understanding exactly what your question is." />
  <row Id="24917" PostHistoryTypeId="25" PostId="12089" RevisionGUID="e86aaad7-dbc7-4044-bf5b-e62b4acaff91" CreationDate="2011-02-12T23:22:22.850" Comment="http://twitter.com/#!/StackCooking/status/36565808557596672" />
  <row Id="24918" PostHistoryTypeId="2" PostId="12091" RevisionGUID="6c9f8c73-50be-45f5-9f30-af5a5fc76a03" CreationDate="2011-02-13T00:14:49.537" UserId="1393" Text="They work fine. Here is an example of a &lt;href=&quot;http://www.herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html&quot;&gt;vegetarian lasgana&lt;/a&gt; where I use them. The key is to make sure that there is plenty of well-seasoned liquid for them to absorb. You don't need to parboil them." />
  <row Id="24919" PostHistoryTypeId="4" PostId="11361" RevisionGUID="8ed0380f-058f-4c7a-8d42-4328431c4d6e" CreationDate="2011-02-13T00:53:53.613" UserId="4504" Comment="clarify that user is asking about clumping in WHITE sugar, not brown sugar" Text="Preventing white sugar from clumping in the canister" />
  <row Id="24920" PostHistoryTypeId="24" PostId="11361" RevisionGUID="6ca31b4c-11b2-4147-a534-4cfb52675772" CreationDate="2011-02-13T00:53:53.613" Comment="Proposed by 4504 approved by 60 edit id of 14" />
  <row Id="24921" PostHistoryTypeId="5" PostId="12091" RevisionGUID="4428b613-7af1-4e56-aa2b-5e73034841a3" CreationDate="2011-02-13T02:06:31.360" UserId="41" Comment="Fixed hyperlink - HTML links don't seem to work here, you have to use Markdown" Text="They work fine. Here is an [example of a vegetarian lasgana][1] where I use them. The key is to make sure that there is plenty of well-seasoned liquid for them to absorb. You don't need to parboil them.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html" />
  <row Id="24922" PostHistoryTypeId="25" PostId="12080" RevisionGUID="0c27ed7e-97fc-42d0-95d5-a472ddf4371c" CreationDate="2011-02-13T02:22:22.870" Comment="http://twitter.com/#!/StackCooking/status/36611106969624576" />
  <row Id="24923" PostHistoryTypeId="2" PostId="12092" RevisionGUID="ac371f84-75fd-405b-b5be-4d0a1fc65d0c" CreationDate="2011-02-13T05:29:09.427" UserId="3418" Text="I have a carafe of coffee brewed today that is still mostly full, and I would like to serve it tomorrow. &#xD;&#xA;&#xD;&#xA;How can I reheat it without negatively impacting the flavor?" />
  <row Id="24924" PostHistoryTypeId="1" PostId="12092" RevisionGUID="ac371f84-75fd-405b-b5be-4d0a1fc65d0c" CreationDate="2011-02-13T05:29:09.427" UserId="3418" Text="How can I reheat coffee without imparting bad flavor?" />
  <row Id="24925" PostHistoryTypeId="3" PostId="12092" RevisionGUID="ac371f84-75fd-405b-b5be-4d0a1fc65d0c" CreationDate="2011-02-13T05:29:09.427" UserId="3418" Text="&lt;culinary-uses&gt;&lt;coffee&gt;&lt;reheating&gt;" />
  <row Id="24926" PostHistoryTypeId="2" PostId="12093" RevisionGUID="e8eddd0f-784a-4cba-b216-addeee0874ff" CreationDate="2011-02-13T07:39:26.690" UserDisplayName="user4838" Text="&quot;The chamber sealer gets around this by creating the same vacuum on both sides of the bag.&quot;&#xD;&#xA;&#xD;&#xA;If you have a vacuum, ie the same pressure on either side of the bag then there is no force on the contents of the bag. &#xD;&#xA;&#xD;&#xA;To quote Thomas, &quot;Place the piece of watermelon in a bag and vacuum-pack at the highest setting.&quot;&#xD;&#xA;&#xD;&#xA;The pressure on the watermelon comes from the atmosphere pushing equally on all surfaces of the bag, trying to make it smaller. This is why weights won't work, they only puch on two sides of the watermelon.&#xD;&#xA;&#xD;&#xA;A" />
  <row Id="24927" PostHistoryTypeId="25" PostId="12092" RevisionGUID="498edb56-4d7d-47f9-8308-d78ca694e087" CreationDate="2011-02-13T08:22:22.833" Comment="http://twitter.com/#!/StackCooking/status/36701703935885312" />
  <row Id="24928" PostHistoryTypeId="2" PostId="12094" RevisionGUID="2e4710e1-1ef6-452e-974f-921f3b2704cd" CreationDate="2011-02-13T08:27:37.397" UserId="4504" Text="Uh, it's not going to be nice to drink a day later, no matter what.  I'd use it in baking a chocolate cake or something like that instead, if you can't bear to throw it out. &#xD;&#xA;&#xD;&#xA;The problem is not just the reheating, which will further cook the coffee and affect flavour, but that it's been losing aroma and oxidizing for a day first.  If you're serving it to anyone you like even a little bit, serve them fresh coffee!!" />
  <row Id="24929" PostHistoryTypeId="25" PostId="12075" RevisionGUID="fdfc41a7-aef7-4083-93b9-e59e0544b6fa" CreationDate="2011-02-13T11:22:22.653" Comment="http://twitter.com/#!/StackCooking/status/36747001781555200" />
  <row Id="24930" PostHistoryTypeId="2" PostId="12095" RevisionGUID="6d1cc2ba-f256-4d05-be8a-3674a18a544d" CreationDate="2011-02-13T11:58:04.200" UserId="1085" Text="Sometimes an aubergine that looks fine on the outside has brown meat in the center.&#xD;&#xA;Is the aubergine still edible and will it taste ok? Or should I cut away the brown bits or chuck away the whole aubergine." />
  <row Id="24931" PostHistoryTypeId="1" PostId="12095" RevisionGUID="6d1cc2ba-f256-4d05-be8a-3674a18a544d" CreationDate="2011-02-13T11:58:04.200" UserId="1085" Text="What to do with an aubergine (eggplant) that has gone brown inside?" />
  <row Id="24932" PostHistoryTypeId="3" PostId="12095" RevisionGUID="6d1cc2ba-f256-4d05-be8a-3674a18a544d" CreationDate="2011-02-13T11:58:04.200" UserId="1085" Text="&lt;eggplant&gt;" />
  <row Id="24933" PostHistoryTypeId="25" PostId="12095" RevisionGUID="2b387d75-f4dc-43a7-a7b3-148979c05116" CreationDate="2011-02-13T14:22:22.557" Comment="http://twitter.com/#!/StackCooking/status/36792299929210880" />
  <row Id="24934" PostHistoryTypeId="2" PostId="12096" RevisionGUID="39dd7cde-357b-4fef-96a3-06de4b3bd37b" CreationDate="2011-02-13T14:52:29.570" UserId="1393" Text="If I see a few little brown bits, I'll cut them out and go ahead an use it. If it was, say, 20% brown, I'd throw it out." />
  <row Id="24936" PostHistoryTypeId="2" PostId="12098" RevisionGUID="a4255252-5a72-43dc-8e66-a7f457256c14" CreationDate="2011-02-13T15:48:43.283" UserId="194" Text="The last time I made pancakes, while they were nicely cooked on the outside, they were still a bit &quot;battery&quot; in the middle.  Does anyone has a simple solution to try?" />
  <row Id="24937" PostHistoryTypeId="1" PostId="12098" RevisionGUID="a4255252-5a72-43dc-8e66-a7f457256c14" CreationDate="2011-02-13T15:48:43.283" UserId="194" Text="Pancakes not cooked in the middle" />
  <row Id="24938" PostHistoryTypeId="3" PostId="12098" RevisionGUID="a4255252-5a72-43dc-8e66-a7f457256c14" CreationDate="2011-02-13T15:48:43.283" UserId="194" Text="&lt;cooking-techniques&gt;&lt;pancake&gt;" />
  <row Id="24941" PostHistoryTypeId="2" PostId="12100" RevisionGUID="7fa7bcc7-0fd5-4b7e-bb74-9efac61b0fe1" CreationDate="2011-02-13T16:22:08.280" UserId="3972" Text="You might try reducing the cooking heat a little, say on medium heat.  That way, the middle will finish cooking without the outside being overcooked.  And usually when you flip a pancake it should be almost entirely cooked through anyway.  You want to flip when the bubbles are pretty set on the top." />
  <row Id="24942" PostHistoryTypeId="25" PostId="12098" RevisionGUID="dd1e3a42-e907-447b-8ca5-c4c1ab92fdb9" CreationDate="2011-02-13T17:22:23.207" Comment="http://twitter.com/#!/StackCooking/status/36837600912216065" />
  <row Id="24943" PostHistoryTypeId="2" PostId="12101" RevisionGUID="bc0adad5-8e8f-4173-86d8-2569d2e3983f" CreationDate="2011-02-13T17:32:17.757" UserId="22" Text="Reduce the heat a little. Make the mix thinner so you can use less of it and still have it spread to fill the pan: a thinner pancake will cook all the way through quicker." />
  <row Id="24944" PostHistoryTypeId="2" PostId="12102" RevisionGUID="e66a36e2-c095-4ec0-9a34-a154cfd21751" CreationDate="2011-02-13T17:42:49.383" UserId="1163" Text="If the meat in the centre has a bit of a brownish tinge to it, I just use it as is. I don't think it affects the flavour at all; it might make the texture a tiny bit more mushy." />
  <row Id="24945" PostHistoryTypeId="2" PostId="12103" RevisionGUID="2b5d1f1c-709d-47d6-8fb5-c0add2b12e99" CreationDate="2011-02-13T18:08:24.843" UserId="3724" Text="I have a recipe for chocolate pudding that calls for Light Cream.  I haven't ever seen light cream in the store.  What is it?  Also what can be used as a substitute?" />
  <row Id="24946" PostHistoryTypeId="1" PostId="12103" RevisionGUID="2b5d1f1c-709d-47d6-8fb5-c0add2b12e99" CreationDate="2011-02-13T18:08:24.843" UserId="3724" Text="What is Light Cream" />
  <row Id="24947" PostHistoryTypeId="3" PostId="12103" RevisionGUID="2b5d1f1c-709d-47d6-8fb5-c0add2b12e99" CreationDate="2011-02-13T18:08:24.843" UserId="3724" Text="&lt;ingredients&gt;&lt;cream&gt;" />
  <row Id="24948" PostHistoryTypeId="6" PostId="12103" RevisionGUID="577d00da-51f6-49cf-bd80-f37af38e3ddd" CreationDate="2011-02-13T18:17:04.927" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;dairy&gt;" />
  <row Id="24949" PostHistoryTypeId="2" PostId="12104" RevisionGUID="5095cf10-de09-4e9c-9a1b-4647c4bc199e" CreationDate="2011-02-13T18:23:29.607" UserDisplayName="user4844" Text="You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem.  Cookie sheets can not be warm.&#xD;&#xA;That is the answer. " />
  <row Id="24950" PostHistoryTypeId="2" PostId="12105" RevisionGUID="1ef0d9a2-ee57-47c5-a9a1-1d20a93e160a" CreationDate="2011-02-13T18:23:50.907" UserId="41" Text="This is somewhat regionally-dependent.  You'll want to take into account where your recipe is from.&#xD;&#xA;&#xD;&#xA;In the U.S., light cream is 18% fat (although, officially it can be anywhere from 18-30%).  It is equivalent to *table cream* in Canada and *single cream* or just *cream* in the UK.  I believe it is also sometimes referred to as *table cream* or *coffee cream* in the U.S.&#xD;&#xA;&#xD;&#xA;The term is in contrast to *heavy cream* (also known as *double cream* or *whipping cream* in some regions) which is 36% fat.&#xD;&#xA;&#xD;&#xA;In Canada, light cream actually refers to 5-6% &quot;low-fat&quot; cream, and seems to be used most often as a coffee creamer.  This particular type of cream doesn't seem to be popular anywhere else.&#xD;&#xA;&#xD;&#xA;See the [Wikipedia page on cream][1] for more detailed comparisons and terminology from other regions.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cream" />
  <row Id="24951" PostHistoryTypeId="6" PostId="12098" RevisionGUID="447abed1-15e3-4ecf-a0f7-ba5f935230af" CreationDate="2011-02-13T18:27:44.570" UserId="41" Comment="edited tags" Text="&lt;pancake&gt;" />
  <row Id="24952" PostHistoryTypeId="25" PostId="12103" RevisionGUID="43849ef2-d3c4-4931-b916-5f476a1dd7ff" CreationDate="2011-02-13T20:22:23.700" Comment="http://twitter.com/#!/StackCooking/status/36882901610004480" />
  <row Id="24953" PostHistoryTypeId="2" PostId="12106" RevisionGUID="8f074273-38a1-4131-b5b0-40ae69962f57" CreationDate="2011-02-13T20:31:43.127" UserId="4504" Text="I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker.  I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot.  Does anyone know how to adapt this style of cooking to work in a pot? &#xD;&#xA;&#xD;&#xA;My usual method of cooking rice is as follows:&#xD;&#xA;&#xD;&#xA; - 2 c basmati rice&#xD;&#xA; - 2.5 c water&#xD;&#xA;&#xD;&#xA;Bring to boil, then turn down to minimum and cover.  Cook for 15 minutes, then remove from heat and let stand (leaving lid on) for 10 minutes.  &#xD;&#xA;&#xD;&#xA;So would this method be similar to how a rice cooker works?  When would I add the fish?  " />
  <row Id="24954" PostHistoryTypeId="1" PostId="12106" RevisionGUID="8f074273-38a1-4131-b5b0-40ae69962f57" CreationDate="2011-02-13T20:31:43.127" UserId="4504" Text=" How can I adapt rice cooker steamed fish to cooking in a pot?" />
  <row Id="24955" PostHistoryTypeId="3" PostId="12106" RevisionGUID="8f074273-38a1-4131-b5b0-40ae69962f57" CreationDate="2011-02-13T20:31:43.127" UserId="4504" Text="&lt;fish&gt;&lt;rice&gt;&lt;steaming&gt;&lt;rice-cooker&gt;" />
  <row Id="24956" PostHistoryTypeId="2" PostId="12107" RevisionGUID="56c42096-89d8-46f0-965b-0dfc105d8a30" CreationDate="2011-02-13T20:50:49.020" UserId="4012" Text="The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-bought mayo I would think that's normal, considering that by far most of what goes into making mayo is pure oil. But I don't recall experiencing a similar off-putting taste in any store-bought mayonnaise, including the one I have in the fridge at the moment. So why is it that mayo (at least store-bought) doesn't seem to taste like pure oil?&#xD;&#xA;&#xD;&#xA;My current hunch towards explaining this (after some Google'ing) is the following. Mayonnaise is an emulsion of a large amount of small drops of oil in a small amount of something watery (vinegar, lemon juice, …). The bigger the drops, the more the mayo still resembles pure oil, and hence tastes and feels like it in your mouth. Conversely, the smaller the drops, the less it resembles pure oil and (for some reason I don't understand) it tastes different or just gives a different mouth feel. Does that make sense? It would mean that next time I try to make mayonnaise I should whisk it more vigorously to get smaller drops of oil?&#xD;&#xA;&#xD;&#xA;I also considered it might be that I just don't like the taste of the oil I used (&quot;salad oil&quot;, the fine print says it's &quot;100% canola&quot;). But I don't think that's it, considering that another store-bought mayo which I like is also made with canola oil (found the ingredient list online, the store-bought mayo I have in the fridge right now is another brand which vaguely says &quot;vegetable oil&quot; in the ingredient list).&#xD;&#xA;" />
  <row Id="24957" PostHistoryTypeId="1" PostId="12107" RevisionGUID="56c42096-89d8-46f0-965b-0dfc105d8a30" CreationDate="2011-02-13T20:50:49.020" UserId="4012" Text="Why doesn't mayonnaise taste like pure oil?" />
  <row Id="24958" PostHistoryTypeId="3" PostId="12107" RevisionGUID="56c42096-89d8-46f0-965b-0dfc105d8a30" CreationDate="2011-02-13T20:50:49.020" UserId="4012" Text="&lt;mayonnaise&gt;" />
  <row Id="24959" PostHistoryTypeId="5" PostId="12107" RevisionGUID="7e85c3f7-73ba-48d7-93cc-010c00c860d5" CreationDate="2011-02-13T21:04:44.770" UserId="4012" Comment="added 104 characters in body" Text="The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-bought mayo I would think that's normal, considering that by far most of what goes into making mayo is pure oil. But I don't recall experiencing a similar off-putting taste in any store-bought mayonnaise, including the one I have in the fridge at the moment. So why is it that mayo (at least store-bought) doesn't seem to taste like pure oil?&#xD;&#xA;&#xD;&#xA;My current hunch towards explaining this (after some Google'ing) is the following. Mayonnaise is an emulsion of a large amount of small drops of oil in a small amount of something watery (vinegar, lemon juice, …). The bigger the drops, the more the mayo still resembles pure oil, and hence tastes and feels like it in your mouth. Conversely, the smaller the drops, the less it resembles pure oil and (for some reason I don't understand) it tastes different or just gives a different mouth feel. Does that make sense? It would mean that next time I try to make mayonnaise I should whisk it more vigorously to get smaller drops of oil? Does that mean mayonnaise is better if you make it with a blender, as it's easier to get smaller drops?&#xD;&#xA;&#xD;&#xA;I also considered it might be that I just don't like the taste of the oil I used (&quot;salad oil&quot;, the fine print says it's &quot;100% canola&quot;). But I don't think that's it, considering that another store-bought mayo which I like is also made with canola oil (found the ingredient list online, the store-bought mayo I have in the fridge right now is another brand which vaguely says &quot;vegetable oil&quot; in the ingredient list).&#xD;&#xA;" />
  <row Id="24960" PostHistoryTypeId="2" PostId="12108" RevisionGUID="a2452e87-bd23-4522-8dda-8b4230407366" CreationDate="2011-02-13T21:32:35.870" UserId="4845" Text="Easy! I steam fish about 1x per week with a bamboo steamer. You need to take advantage of the steam rising from the pot which can steam your fish in exactly the same way as the rice cooker - so you get a Bamboo Steamer like this one (available in tons of different places, including cooking-supply stores, Asian Foods stores, etc): http://www.amazon.com/Norpro-Deluxe-3-Piece-Bamboo-Steamer/dp/B00005EBH8&#xD;&#xA;&#xD;&#xA;This steamer is basically open at the bottom (with bamboo slats) so you set this on top of the boiling pot, and it fills with steam, cooking the fish. It's recommendable that you wrap the fish in wax paper (I use baking paper in a pinch) and that will keep it from sticking to the bamboo.&#xD;&#xA;&#xD;&#xA;Hope this helps! I recommend buying a bamboo steamer like this one - it's a common kitchen item that you can use for a ton of steaming - i.e. veggies, broccoli, fish, etc. No need to even be cooking rice - you just place this over a pot of boiling water, and it works great!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24961" PostHistoryTypeId="5" PostId="12078" RevisionGUID="8e39e257-a54e-45dc-a869-d0b84016f00e" CreationDate="2011-02-13T21:40:46.817" UserId="3037" Comment="added 245 characters in body" Text="Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. &#xD;&#xA;&#xD;&#xA;Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But in groceries I did not found something like this mentioned in description. &#xD;&#xA;&#xD;&#xA;The latest one I bought, (it's same brand of previous one, same colored bottle), tastes too hot :(&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24962" PostHistoryTypeId="2" PostId="12109" RevisionGUID="20b517ff-8a83-46b6-990d-e23b9a0be4a9" CreationDate="2011-02-13T21:43:27.013" UserId="4504" Text="Your mayo will only taste as good as the ingredients you use, so using a nice olive oil will certainly be better than canola oil (and one definite advantage to making it yourself).  The main key, though, is to add the oil **slowly**... so it's not so much more whisking or blending, as thoroughly incorporating the oil a tiny bit at a time.  The other main ingredient in homemade mayo is egg yolk, so some of your flavour and mouth-feel should come from that.&#xD;&#xA;&#xD;&#xA;You might find the detail given in this [recipe][1] helpful to compare to the technique you used.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/recipe/43/Homemade-Mayonnaise" />
  <row Id="24963" PostHistoryTypeId="2" PostId="12110" RevisionGUID="46f0f42c-4359-4c80-8058-9843bce43b62" CreationDate="2011-02-13T21:50:59.317" UserId="4012" Text="Tip: in your current phrasing, your question seems like a rather abstract physics questions. You could get more informative answers if you expanded it to let us know what you are trying to prepare at a certain water temperature. Is it tea perhaps?&#xD;&#xA;&#xD;&#xA;But to try to answer the first part of your question as stated: the [Rouxbe cooking school][1] has a video lesson demonstrating how you can identify different water temperatures without using a thermometer. For example, for the poaching cooking method (which is done in water at 71 to 85 degrees Celcius) you should look for the first small bubbles at the bottom of the pot and the first signs of steam from the surface. So assuming that the water is at 100 degrees Celsius as soon as you see steam forming is not necessarily correct. For a vigorous boil (100 degrees Celcius, which is the maximum temperature that water can reach at sea level) you have to wait until the water is moving and steaming faster, with big bubbles appearing on the surface.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rouxbe.com" />
  <row Id="24964" PostHistoryTypeId="5" PostId="12110" RevisionGUID="08cd5d2d-2bec-41fe-8cbe-97633b2ed418" CreationDate="2011-02-13T21:56:51.230" UserId="4012" Comment="added 132 characters in body" Text="Tip: in your current phrasing, your question seems like a rather abstract physics questions. You could get more informative answers if you expanded it to let us know what you are trying to prepare at a certain water temperature. Is it tea perhaps?&#xD;&#xA;&#xD;&#xA;But to try to answer the first part of your question as stated: the [Rouxbe cooking school][1] has a video lesson demonstrating how you can identify different water temperatures without using a thermometer. For example, for the poaching cooking method (which is done in water at 71 to 85 degrees Celcius) you should look for the first small bubbles at the bottom of the pot and the first signs of steam from the surface. So assuming that the water is at 100 degrees Celsius as soon as you see steam forming is not necessarily correct. If you heat up the water further than the poaching temperature range, you get at the temperatures for simmering and gentle boiling. For a vigorous boil (100 degrees Celcius, which is the maximum temperature that water can reach at sea level) you have to wait until the water is moving and steaming faster, with big bubbles appearing on the surface.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rouxbe.com" />
  <row Id="24965" PostHistoryTypeId="5" PostId="12078" RevisionGUID="47b4aae5-3ace-4b78-bdaf-b8ab8fe542f2" CreationDate="2011-02-13T22:07:41.867" UserId="3037" Comment="edited body" Text="Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. &#xD;&#xA;&#xD;&#xA;Any tips to buy it. During my reading, people mentioned thick/thin soya sauce. But in groceries I did not found something like this mentioned in description. &#xD;&#xA;&#xD;&#xA;The latest one I bought, (it's same brand as previous one, same colored bottle), tastes too hot :(&#xD;&#xA;&#xD;&#xA;" />
  <row Id="24966" PostHistoryTypeId="5" PostId="12110" RevisionGUID="da7eee5d-ac28-4d9b-aba5-ef26278bad97" CreationDate="2011-02-13T22:17:59.840" UserId="4012" Comment="deleted 1 characters in body" Text="Tip: in your current phrasing, your question seems like a rather abstract physics question. You could get more informative answers if you expanded it to let us know what you are trying to prepare at a certain water temperature. Is it tea perhaps?&#xD;&#xA;&#xD;&#xA;But to try to answer the first part of your question as stated: the [Rouxbe cooking school][1] has a video lesson demonstrating how you can identify different water temperatures without using a thermometer. For example, for the poaching cooking method (which is done in water at 71 to 85 degrees Celcius) you should look for the first small bubbles at the bottom of the pot and the first signs of steam from the surface. So assuming that the water is at 100 degrees Celsius as soon as you see steam forming is not necessarily correct. If you heat up the water further than the poaching temperature range, you get at the temperatures for simmering and gentle boiling. For a vigorous boil (100 degrees Celcius, which is the maximum temperature that water can reach at sea level) you have to wait until the water is moving and steaming faster, with big bubbles appearing on the surface.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rouxbe.com" />
  <row Id="24967" PostHistoryTypeId="5" PostId="12080" RevisionGUID="b9f149e9-30b9-4dde-a0a0-00fa4ad80917" CreationDate="2011-02-13T22:45:27.297" UserId="4811" Comment="added 348 characters in body; edited tags" Text="I don't have a kettle, so I use a cooking pot at home to boil water.  I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming, I assume the water has reached 100° C.  Is that correct?&#xD;&#xA;&#xD;&#xA;If the water has reached 100° C and I let it settle off the stove for 1 min, what's the average temperature of the water after that period of time?&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;I'm trying to make some coffee from my french press and from what I've read, people recommend to wait 1 min before pouring the hot water in the press.  I'm not getting a lot of coffee flavour from the french press after letting it infuse for 5 min.  I was curious to know if the temperature of the hot water can drop a lot in 1 min." />
  <row Id="24968" PostHistoryTypeId="2" PostId="12111" RevisionGUID="77aa8941-e3e0-4b29-90d2-644fc0339bb6" CreationDate="2011-02-13T22:45:52.280" UserId="4012" Text="You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml. However, do make sure that the website is American and not Australian, as the tablespoon measurement as used in that country equals 20 ml.&#xD;&#xA;&#xD;&#xA;There's a helpful table comparing the definition of the teaspoon and tablespoon measurements as used in different English-speaking countries on this Wikipedia page:&#xD;&#xA;&#xD;&#xA;[http://en.wikipedia.org/wiki/Cooking_weights_and_measures][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_weights_and_measures" />
  <row Id="24969" PostHistoryTypeId="6" PostId="12080" RevisionGUID="b9f149e9-30b9-4dde-a0a0-00fa4ad80917" CreationDate="2011-02-13T22:45:27.297" UserId="4811" Comment="added 348 characters in body; edited tags" Text="&lt;boiling&gt;&lt;water&gt;&lt;french-press&gt;" />
  <row Id="24970" PostHistoryTypeId="2" PostId="12112" RevisionGUID="0aacd28d-9c2d-4258-8d02-f1ff649f5568" CreationDate="2011-02-13T23:01:07.667" UserId="4846" Text="My KitchenAid attachment appears to be stuck. I attempt to push up to remove the dough hook and it does not budge one bit. I am thinking I'm either doing something completely wrong or there's some way to get it unstuck!&#xD;&#xA;&#xD;&#xA;Any advice?" />
  <row Id="24971" PostHistoryTypeId="1" PostId="12112" RevisionGUID="0aacd28d-9c2d-4258-8d02-f1ff649f5568" CreationDate="2011-02-13T23:01:07.667" UserId="4846" Text="How do I remove my KitchenAid attachment?" />
  <row Id="24972" PostHistoryTypeId="3" PostId="12112" RevisionGUID="0aacd28d-9c2d-4258-8d02-f1ff649f5568" CreationDate="2011-02-13T23:01:07.667" UserId="4846" Text="&lt;equipment&gt;" />
  <row Id="24973" PostHistoryTypeId="2" PostId="12113" RevisionGUID="db930939-58f5-4b9b-aa71-74df345881a0" CreationDate="2011-02-13T23:18:36.320" UserId="41" Text="Starting from the basics: Mayonnaise, as you know, is a combination of water-based liquids, water-soluble ingredients, and lipids (fats/oils). Since water and lipids are immiscible, that makes mayonnaise an **emulsion**.&#xD;&#xA;&#xD;&#xA;Because the droplets (of fat) suspended in an emulsion are not actually dissolved, the properties of that emulsion depend entirely on the **size** of those droplets and their **dispersion**.  The most likely reason that your mayonnaise tasted like oil is that it actually *was* pure oil in spots.&#xD;&#xA;&#xD;&#xA;The technical term for this is **flocculation**.&#xD;&#xA;&#xD;&#xA;![Emulsion Stages][1]&#xD;&#xA;&#xD;&#xA;(source: [Cube Cola][4])&#xD;&#xA;&#xD;&#xA;This is probably what happened to you - it's possible that if you had *really* poor dispersion, you might have even been closer to the &quot;coalescence&quot; stage.&#xD;&#xA;&#xD;&#xA;To use a more tangible example, consider what happens when you dissolve flour or corn starch in cold water, then heat it.  The starch gelatinizes and you end up with a fairly uniform, thick paste.  Now think of what happens if you toss it into hot water; you'll tend to end up with something that isn't uniform, instead you'll end up with big globs of cooked flour floating around in thin, cloudy water.&#xD;&#xA;&#xD;&#xA;Keep in mind that the chemistry is *completely* different with an emulsion - in fact, there technically *is* no chemistry happening with an emulsion - but the concept is the same.  You might not be able to *see* those globs of oil floating around in the water as well as you can see the globs of flour, but if you didn't get proper dispersion and suspension, they're there, and they will taste exactly how you'd expect a glob of pure oil to taste.&#xD;&#xA;&#xD;&#xA;Traditional mayonnaise uses raw egg yolk (containing lecithin) and mustard (containing mucilage), both of which act as emulsifiers.  These are called &quot;emulsifiers&quot; mainly because they help the emulsion to stay **stable**, which is why the store-bought mayonnaise doesn't separate (it also probably has a few extra additives).  However, they aren't all that helpful for getting that initial dispersion; the most efficient way to do that is to let **small drops** of oil into a liquid that is being **constantly and uniformly agitated**.&#xD;&#xA;&#xD;&#xA;You can do this by stirring, but an even better way is to use an immersion blender with emulsifying blade.  Note that this is *not* the flat aerating blade that is often confused with the emulsifying blade, nor is it the star-shaped liquefying blade that is the default on most sticks and many manufacturers confusingly call an &quot;emulsifying&quot; blade.  The one you want looks a bit like a hubcap; it's flat with several slits or holes and is sometimes also called a &quot;smoothie blade&quot; or &quot;whisk blade&quot;:&#xD;&#xA;&#xD;&#xA;![Whisk Blade - Bamix][2]&#xD;&#xA;&#xD;&#xA;or&#xD;&#xA;&#xD;&#xA;![Emulsifying/Smoothie Blade - Dynamic][3]&#xD;&#xA;&#xD;&#xA;(the one I'm talking about is the bottom left)&#xD;&#xA;&#xD;&#xA;These things are *perfect* for preparations like mayonnaise, but if you don't have one, you can get halfway decent results with a wire whisk.  You'll just need to use a lot of elbow grease.&#xD;&#xA;&#xD;&#xA;If you get really good dispersion, and use sufficient emulsifiers such that the emulsion doesn't separate too fast, then I promise you, your mayo won't have that &quot;fatty&quot; taste and it will be 1000 times better than the store-bought goop.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/4VPgt.gif&#xD;&#xA;  [2]: http://i.stack.imgur.com/ii8QA.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/zhRyH.jpg&#xD;&#xA;  [4]: http://sparror.cubecinema.com/cube/cola/chemistry/cola1.htm" />
  <row Id="24976" PostHistoryTypeId="25" PostId="12106" RevisionGUID="03013688-feed-415f-bbcf-1b670e13e07e" CreationDate="2011-02-13T23:22:23.523" Comment="http://twitter.com/#!/StackCooking/status/36928199669583872" />
  <row Id="24977" PostHistoryTypeId="5" PostId="12113" RevisionGUID="151f90dc-ce7b-4ea2-9db6-2b655a249ca1" CreationDate="2011-02-13T23:23:40.930" UserId="41" Comment="added 40 characters in body" Text="Starting from the basics: Mayonnaise, as you know, is a combination of water-based liquids, water-soluble ingredients, and lipids (fats/oils). Since water and lipids are immiscible, that makes mayonnaise an **emulsion**.&#xD;&#xA;&#xD;&#xA;Because the droplets (of fat) suspended in an emulsion are not actually dissolved, the properties of that emulsion depend entirely on the **size** of those droplets and their **dispersion**.  The most likely reason that your mayonnaise tasted like oil is that it actually *was* pure oil in spots.&#xD;&#xA;&#xD;&#xA;The technical term for this is **flocculation**.&#xD;&#xA;&#xD;&#xA;![Emulsion Stages][1]&#xD;&#xA;&#xD;&#xA;(source: [Cube Cola][4])&#xD;&#xA;&#xD;&#xA;This is probably what happened to you - it's possible that if you had *really* poor dispersion, you might have even been closer to the &quot;coalescence&quot; stage.&#xD;&#xA;&#xD;&#xA;To use a more tangible example, consider what happens when you dissolve flour or corn starch in cold water, then heat it.  The starch gelatinizes and you end up with a fairly uniform, thick paste.  Now think of what happens if you toss it into hot water; you'll tend to end up with something that isn't uniform, instead you'll end up with big globs of cooked flour floating around in thin, cloudy water.&#xD;&#xA;&#xD;&#xA;Keep in mind that the chemistry is *completely* different with an emulsion - in fact, there technically *is* no chemistry happening with an emulsion until emulsifiers come into the picture - but the concept is the same.  You might not be able to *see* those globs of oil floating around in the water as well as you can see the globs of flour, but if you didn't get proper dispersion and suspension, they're there, and they will taste exactly how you'd expect a glob of pure oil to taste.&#xD;&#xA;&#xD;&#xA;Traditional mayonnaise uses raw egg yolk (containing lecithin) and mustard (containing mucilage), both of which act as emulsifiers.  These are called &quot;emulsifiers&quot; mainly because they help the emulsion to stay **stable**, which is why the store-bought mayonnaise doesn't separate (it also probably has a few extra additives).  However, they aren't all that helpful for getting that initial dispersion; the most efficient way to do that is to let **small drops** of oil into a liquid that is being **constantly and uniformly agitated**.&#xD;&#xA;&#xD;&#xA;You can do this by stirring, but an even better way is to use an immersion blender with emulsifying blade.  Note that this is *not* the flat aerating blade that is often confused with the emulsifying blade, nor is it the star-shaped liquefying blade that is the default on most sticks and many manufacturers confusingly call an &quot;emulsifying&quot; blade.  The one you want looks a bit like a hubcap; it's flat with several slits or holes and is sometimes also called a &quot;smoothie blade&quot; or &quot;whisk blade&quot;:&#xD;&#xA;&#xD;&#xA;![Whisk Blade - Bamix][2]&#xD;&#xA;&#xD;&#xA;or&#xD;&#xA;&#xD;&#xA;![Emulsifying/Smoothie Blade - Dynamic][3]&#xD;&#xA;&#xD;&#xA;(the one I'm talking about is the bottom left)&#xD;&#xA;&#xD;&#xA;These things are *perfect* for preparations like mayonnaise, but if you don't have one, you can get halfway decent results with a wire whisk.  You'll just need to use a lot of elbow grease.&#xD;&#xA;&#xD;&#xA;If you get really good dispersion, and use sufficient emulsifiers such that the emulsion doesn't separate too fast, then I promise you, your mayo won't have that &quot;fatty&quot; taste and it will be 1000 times better than the store-bought goop.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/4VPgt.gif&#xD;&#xA;  [2]: http://i.stack.imgur.com/ii8QA.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/zhRyH.jpg&#xD;&#xA;  [4]: http://sparror.cubecinema.com/cube/cola/chemistry/cola1.htm" />
  <row Id="24978" PostHistoryTypeId="6" PostId="12112" RevisionGUID="38175235-781c-4613-9bd8-916b09958d2e" CreationDate="2011-02-13T23:26:10.770" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;stand-mixer&gt;" />
  <row Id="24979" PostHistoryTypeId="2" PostId="12116" RevisionGUID="df67127b-4737-40ae-a773-c7fd0b64c3d6" CreationDate="2011-02-13T23:34:32.820" UserId="41" Text="If you heard people talking about &quot;thick&quot; vs. &quot;thin&quot; soy sauce, they were probably actually referring to **dark** vs. **light** soy sauce.&#xD;&#xA;&#xD;&#xA;*Dark soy sauce* does not actually refer to the colour.  It does tend to be darker than natural fermented soy sauce, but if you're comparing to the hydrolyzed kind (the most common sold in stores), it will look about the same in terms of colour.  What actually distinguishes dark soy sauce is that it is aged longer and has added **molasses**, which makes it thick, sticky and syrupy.&#xD;&#xA;&#xD;&#xA;Dark soy sauce does taste quite different from light soy sauce, even when it's the same brand.  Dark soy sauce replaces some of the saltiness of light soy sauce with sweetness instead, and in general just has a &quot;bolder&quot; taste.  It's usually used as a cooking ingredient, not a condiment.  I've heard, but can't verify, that it is more common in Japanese cooking than other Asian cuisines (although I have used it with much success in Chinese and Thai dishes).&#xD;&#xA;&#xD;&#xA;I've started to see a lot more ordinary grocery stores carrying dark soy sauce, but until recently it was difficult to find unless you went to an Asian grocery store, and may still be difficult in some regions.  **Unless the bottle specifically says *dark* soy sauce, it is *light* soy sauce.**&#xD;&#xA;&#xD;&#xA;You should not directly substitute one for the other.&#xD;&#xA;&#xD;&#xA;As for your comment about the one you bought tasting too &quot;hot&quot; - you must have bought a chili-infused soy sauce or something.  Ordinary soy sauce (dark or light) is never spicy-hot." />
  <row Id="24980" PostHistoryTypeId="25" PostId="12107" RevisionGUID="ef61c74a-75c3-4857-89de-c9e63719a136" CreationDate="2011-02-14T02:22:24.753" Comment="http://twitter.com/#!/StackCooking/status/36973502544359424" />
  <row Id="24981" PostHistoryTypeId="2" PostId="12117" RevisionGUID="1b7f89a0-cd67-4ed1-8008-0fccc3604150" CreationDate="2011-02-14T03:21:53.853" UserId="1963" Text="The big key is just to soak the plank before using it, that way it won't burn while it's in the oven.  The amount of time needed to soak seems to differ among experts, but soaking for an hour should be long enough to cook the salmon without the wood burning." />
  <row Id="24982" PostHistoryTypeId="25" PostId="12112" RevisionGUID="08edc48c-4874-4c6d-96ce-d32785598d82" CreationDate="2011-02-14T05:22:24.630" Comment="http://twitter.com/#!/StackCooking/status/37018801102921728" />
  <row Id="24983" PostHistoryTypeId="2" PostId="12118" RevisionGUID="ad46089c-8816-46fc-94c4-ff55187792c2" CreationDate="2011-02-14T05:52:26.450" UserId="2909" Text="Aaronut's answer can't be beat if your issue was primarily textural.&#xD;&#xA;&#xD;&#xA;As a matter of flavor, though, if your flavor, rather than texture, was too oily, perhaps you should have added some additional acid (lemon juice or some form of vinegar) to your base. You may also find that additional sugar more closely approximates the mayonnaise you're accustomed to. (Japanese mayonnaise, for example, is even sweeter than the American or French counterpart, in my experience). You'll probably need more sugar as you add acidity, unless you're looking for something for artichokes or something similar.&#xD;&#xA;&#xD;&#xA;I've found neutral oils most closely match my expectations of the taste of mayonnaise. Olive oil works, but it has a strong taste and almost a different animal in my mind. But there are better quality neutral oils, too. Perhaps you need fresher oil, or something with a more pleasant smell." />
  <row Id="24985" PostHistoryTypeId="2" PostId="12119" RevisionGUID="f48a0e16-1856-42fe-b201-8dfb2ce9e664" CreationDate="2011-02-14T07:33:49.920" UserId="3680" Text="To answer the other half of your question, if you did want to do a raclette without any special equipment, I guess you *could* do something equivalent using the grill in your oven, but you'd have to be eating in the kitchen. You'd need to stand the cheese on something, with one side close to the grill, then whip it out and scrape of the melted bit every so often. (Note: that this would actually be easier with (rectangular) Emmental than real (semi-circular) Raclette cheese)&#xD;&#xA;&#xD;&#xA;I would image that in &quot;the old days&quot;, the cheese was just laid flat on a surface and placed near any source of heat (open fire), though this would be complicated by the cheese 'running' on its own.&#xD;&#xA;&#xD;&#xA;Just for culture's sake, here is what a traditional raclette gadget (*four à raclette*) looks like:&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;And here is what a modern one looks like: the best are combined with an invertible top which allows you to do pancakes on one side, and table-fried meat on the other (*not* typically all in the same meal, I hasten to add!)&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/gNBMC.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/WWTe5.jpg" />
  <row Id="24986" PostHistoryTypeId="25" PostId="12082" RevisionGUID="df0a17ee-8f8f-420c-ad16-829cf6725460" CreationDate="2011-02-14T08:22:24.453" Comment="http://twitter.com/#!/StackCooking/status/37064099166687232" />
  <row Id="24987" PostHistoryTypeId="5" PostId="12111" RevisionGUID="7b1dec1d-9a6a-48b1-8ac9-1257acdfcd7d" CreationDate="2011-02-14T10:13:40.910" UserId="4012" Comment="added 520 characters in body; added 25 characters in body" Text="You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml. However, do make sure that the website is American and not Australian, as the tablespoon measurement as used in that country equals 20 ml.&#xD;&#xA;&#xD;&#xA;There's a helpful table comparing the definition of the teaspoon and tablespoon measurements as used in different English-speaking countries on this Wikipedia page:&#xD;&#xA;&#xD;&#xA;[http://en.wikipedia.org/wiki/Cooking_weights_and_measures][1]&#xD;&#xA;&#xD;&#xA;Though your specific question was about a modern website, others looking into this question may need to keep in mind that teaspoon and tablespoon measures can vary widely in older books published in different countries or even in the same country. Here's a blog post with a list of examples for the tablespoon measure from different books varying from as little as 12.5 ml to as much as 25 ml:&#xD;&#xA;&#xD;&#xA;[http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_weights_and_measures&#xD;&#xA;  [2]: http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html" />
  <row Id="24988" PostHistoryTypeId="5" PostId="12111" RevisionGUID="a9209ac7-5e42-4f2f-a5dc-5908e9cce57b" CreationDate="2011-02-14T10:31:48.460" UserId="4012" Comment="added 625 characters in body" Text="You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml. However, do make sure that the website is American and not Australian, as the tablespoon measurement as used in that country equals 20 ml.&#xD;&#xA;&#xD;&#xA;There's a helpful table comparing the definition of the teaspoon and tablespoon measurements as used in different English-speaking countries on this Wikipedia page (in the section &quot;Metric measures&quot;):&#xD;&#xA;&#xD;&#xA;[http://en.wikipedia.org/wiki/Cooking_weights_and_measures][1]&#xD;&#xA;&#xD;&#xA;Though your specific question was about a modern website, others looking into this question may need to keep in mind that teaspoon and tablespoon measures can vary widely in older books published in different countries or even in the same country. I found a blog post with a list of examples for the tablespoon measure from different books varying from as little as 12.5 ml to as much as 25 ml:&#xD;&#xA;&#xD;&#xA;&gt; - Margaret Powell (British) 1970 Tablespoon = 18 ml&#xD;&#xA;&gt; - Australian and New Zealand Complete cooking 1973 = Tablespoon = 25 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (Australia) = 20 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (British) = 17,7 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (America) 14,2&#xD;&#xA;&gt; - Indian Cooking, Chowhary 1952 - = Tablespoon = 25 ml&#xD;&#xA;&gt; - Cook and Enjoy, De Villiers 1971 (South Africa) = Tablespoon = 12,5 ml&#xD;&#xA;&gt; - Complete South African Cookbook (South Africa) 1979 Tablespoon = 12,5&#xD;&#xA;&gt; - The Australian Women's weekly 1978 = 20 ml&#xD;&#xA;&gt;&#xD;&#xA;&gt; (Source: [http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html][2])&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_weights_and_measures&#xD;&#xA;  [2]: http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html" />
  <row Id="24989" PostHistoryTypeId="2" PostId="12120" RevisionGUID="55277225-7e54-47f8-98f6-e69a766343ab" CreationDate="2011-02-14T10:38:19.420" UserId="2391" Text="I prefer the flavor of fresh lasagna sheets over dried but between the different sorts of dried sheets I've not found there to be a big difference in &quot;no-precooking-required&quot; ones. I have however found that they vary a lot by brand.&#xD;&#xA;&#xD;&#xA;The only thing I would say is that it can take a bit of trial and error to get a creamy texture with &quot;no-precooking-required&quot; ones as they soak up variable quantities of liquid depending on brand and how many layers you use so you can get a stodgy (but still delicious) finish. Dropping the layer count by one and adding extra sauce has worked for me." />
  <row Id="24990" PostHistoryTypeId="5" PostId="12111" RevisionGUID="b7af46e5-f9db-46de-a8e3-d5c60cd8cdfa" CreationDate="2011-02-14T10:41:22.300" UserId="4012" Comment="added 340 characters in body" Text="You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml. However, do make sure that the website is American and not Australian, as the tablespoon measurement as used in that country equals 20 ml.&#xD;&#xA;&#xD;&#xA;There's a helpful table comparing the definition of the teaspoon and tablespoon measurements as used in different English-speaking countries on this Wikipedia page (in the section &quot;Metric measures&quot;):&#xD;&#xA;&#xD;&#xA;[http://en.wikipedia.org/wiki/Cooking_weights_and_measures][1]&#xD;&#xA;&#xD;&#xA;Though your specific question was about a modern website, others looking into this question may need to keep in mind that teaspoon and tablespoon measures can vary widely in older books published in different countries or even in the same country. I found a blog post with a list of examples for the tablespoon measure from different books varying from as little as 12.5 ml to as much as 25 ml:&#xD;&#xA;&#xD;&#xA;&gt; - Margaret Powell (British) 1970 Tablespoon = 18 ml&#xD;&#xA;&gt; - Australian and New Zealand Complete cooking 1973 = Tablespoon = 25 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (Australia) = 20 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (British) = 17,7 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (America) 14,2&#xD;&#xA;&gt; - Indian Cooking, Chowhary 1952 - = Tablespoon = 25 ml&#xD;&#xA;&gt; - Cook and Enjoy, De Villiers 1971 (South Africa) = Tablespoon = 12,5 ml&#xD;&#xA;&gt; - Complete South African Cookbook (South Africa) 1979 Tablespoon = 12,5&#xD;&#xA;&gt; - The Australian Women's weekly 1978 = 20 ml&#xD;&#xA;&gt;&#xD;&#xA;&gt; (Source: [http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html][2])&#xD;&#xA;&#xD;&#xA;And, though again this is probably not relevant to your specific question, it's interesting to note that in Dutch recipes &quot;a teaspoon&quot; refers to a 3 ml measurement, while a &quot;coffee spoon&quot; refers to a 5 ml measurement. (Source: [http://www.dekooktips.com/wegen-meten.htm][3], in Dutch)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_weights_and_measures&#xD;&#xA;  [2]: http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html&#xD;&#xA;  [3]: http://www.dekooktips.com/wegen-meten.htm" />
  <row Id="24991" PostHistoryTypeId="5" PostId="12111" RevisionGUID="8b326f58-db01-4c4d-b2ea-24017b1cd606" CreationDate="2011-02-14T10:47:59.033" UserId="4012" Comment="edited body" Text="You can normally use the guideline that 1 teaspoon is equal to 5 ml and 1 tablespoon is equal to 15 ml. However, do make sure that the website is American and not Australian, as the tablespoon measurement as used in that country equals 20 ml.&#xD;&#xA;&#xD;&#xA;There's a helpful table comparing the definition of the teaspoon and tablespoon measurements as used in different English-speaking countries on this Wikipedia page (in the section &quot;Metric measures&quot;):&#xD;&#xA;&#xD;&#xA;[http://en.wikipedia.org/wiki/Cooking_weights_and_measures][1]&#xD;&#xA;&#xD;&#xA;Though your specific question was about a modern website, others looking into this question may need to keep in mind that teaspoon and tablespoon measures can vary widely in older books published in different countries or even in the same country. I found a blog post with a list of examples for the tablespoon measure from different books varying from as little as 12.5 ml to as much as 25 ml:&#xD;&#xA;&#xD;&#xA;&gt; - Margaret Powell (British) 1970 Tablespoon = 18 ml&#xD;&#xA;&gt; - Australian and New Zealand Complete cooking 1973 = Tablespoon = 25 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (Australia) = 20 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (British) = 17,7 ml&#xD;&#xA;&gt; - Best of Cooking (Hamlyn) - Tablespoon, (America) 14,2&#xD;&#xA;&gt; - Indian Cooking, Chowhary 1952 - = Tablespoon = 25 ml&#xD;&#xA;&gt; - Cook and Enjoy, De Villiers 1971 (South Africa) = Tablespoon = 12,5 ml&#xD;&#xA;&gt; - Complete South African Cookbook (South Africa) 1979 Tablespoon = 12,5&#xD;&#xA;&gt; - The Australian Women's weekly 1978 = 20 ml&#xD;&#xA;&gt;&#xD;&#xA;&gt; (Source: [http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html][2])&#xD;&#xA;&#xD;&#xA;And, though again this is probably not relevant to your specific question, it's interesting to note that in Dutch recipes &quot;a teaspoon&quot; refers to a 3 ml measurement, while &quot;a coffee spoon&quot; refers to a 5 ml measurement. (Source: [http://www.dekooktips.com/wegen-meten.htm][3], in Dutch)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cooking_weights_and_measures&#xD;&#xA;  [2]: http://whitegranny.blogspot.com/2008/11/beware-of-tablespoon.html&#xD;&#xA;  [3]: http://www.dekooktips.com/wegen-meten.htm" />
  <row Id="24992" PostHistoryTypeId="25" PostId="11874" RevisionGUID="0565d1ee-2729-4550-9bee-d4bd15705f53" CreationDate="2011-02-14T11:22:24.733" Comment="http://twitter.com/#!/StackCooking/status/37109398388084736" />
  <row Id="24993" PostHistoryTypeId="2" PostId="12121" RevisionGUID="cd406c18-7ffa-4335-bf2c-3fce4c27a23a" CreationDate="2011-02-14T11:34:17.123" UserId="4012" Text="The website [Cook's Thesaurus has a section on &quot;equipment&quot;][1] with pictures of commonly used kitchen tools that might be helpful here. It might not work well if you're trying to find an item based on the English word, or if you're trying to translate from Italian. On the upshot, if you're trying to find out what is meant by some English word and it turns out you don't have that item, it gives a suggestion as to what you could use as a substitute.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/FGEquip.html" />
  <row Id="24994" PostHistoryTypeId="2" PostId="12122" RevisionGUID="88126d50-5d39-42c4-9134-de973649d0b5" CreationDate="2011-02-14T11:38:17.523" UserId="4852" Text="For many of my favourite cold drinks I need crushed ice. That is, thousands of small pieces of ice, not 3 big ice cubes. Is there an easy way to make crushed ice without expensive equipment?" />
  <row Id="24995" PostHistoryTypeId="1" PostId="12122" RevisionGUID="88126d50-5d39-42c4-9134-de973649d0b5" CreationDate="2011-02-14T11:38:17.523" UserId="4852" Text="A simple way to make crushed ice?" />
  <row Id="24996" PostHistoryTypeId="3" PostId="12122" RevisionGUID="88126d50-5d39-42c4-9134-de973649d0b5" CreationDate="2011-02-14T11:38:17.523" UserId="4852" Text="&lt;freezing&gt;" />
  <row Id="24997" PostHistoryTypeId="5" PostId="12121" RevisionGUID="2dc21bdd-3ab4-4c3e-9824-4b79bd39a280" CreationDate="2011-02-14T11:41:25.837" UserId="4012" Comment="added 96 characters in body" Text="The website [Cook's Thesaurus has a section on &quot;equipment&quot;][1] with pictures of commonly used kitchen tools that might be helpful here. There's a search option that you can use if you're trying to find an item based on the English word. If you're trying to translate from Italian I guess it won't work well unless you browse through all the pictures. It has the advantage that if you're trying to find out what is meant by some English word and it turns out you don't have that item, it gives a suggestion as to what you could use as a substitute.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/FGEquip.html" />
  <row Id="24998" PostHistoryTypeId="2" PostId="12123" RevisionGUID="179342a7-0dd5-4588-b32d-aa2406756e42" CreationDate="2011-02-14T12:04:13.820" UserId="3756" Text="I have not tried this method myself, but it sounds reasonable:  &#xD;&#xA;http://www.ehow.com/how_5053569_make-easy-crushed-ice.html&#xD;&#xA;&#xD;&#xA;It involves filling a clean milk carton or juice container with water, freezing it and then bashing it against a wall to crush the ice. I guess the container has to be quite sturdy to take the beating without breaking. Could be worth a try. " />
  <row Id="24999" PostHistoryTypeId="2" PostId="12124" RevisionGUID="87ab57fd-5a2f-4a8f-92bf-58ce9c9b347d" CreationDate="2011-02-14T12:22:41.157" UserId="3688" Text="You can cook them like lamb/chicken. Just substitute chickpeas for the meat and cook for a little less time." />
  <row Id="25000" PostHistoryTypeId="2" PostId="12125" RevisionGUID="06eb6247-da15-48f4-972b-8a3720fbe188" CreationDate="2011-02-14T12:34:27.540" UserId="4770" Text="Lasagne typically need to cook in a hot oven for at about 30 minutes. The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures.&#xD;&#xA;&#xD;&#xA;To avoid this, I usually precook the sheets in slightly-salted boiling water for just **one minute**; then I drain the sheets and put them on a clean cotton cloth to let the cooking water be absorbed while I attend the preparation of the sauces.&#xD;&#xA;&#xD;&#xA;After lasagne are assembled in the pan, I cover it with aluminium foil and then put it in the oven to cook; after 20 minutes I remove the foil and let lasagne cook for the remaining 10 minutes.&#xD;&#xA;&#xD;&#xA;[Here][1] are some pictures I've taken during the preparation of lasagne with crumbled sausages and mushrooms.&#xD;&#xA;&#xD;&#xA;With this procedure, lasagne retain most of the moisture, thus not needing an excessive amount of sauce to keep them hydrated.&#xD;&#xA;&#xD;&#xA;I obtained very good results even with Value Sainsbury's Lasagne Sheets (a brand of cheap &quot;no precooking required&quot; dry lasagne commonly found in UK).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.flickr.com/photos/pinopinto/sets/72157623274815884/" />
  <row Id="25001" PostHistoryTypeId="2" PostId="12126" RevisionGUID="f8fef2f4-9792-4774-abc3-9045d9c8986a" CreationDate="2011-02-14T13:17:44.387" UserId="4283" Text="You might want to make up your own yoghurt to use.. I am thinking the commercial ones have chemicals to stop it from fermenting too much. Maybe home made could go that little step beyond to allow the yoghurt to 'bite' into the meat.. Just my thought.." />
  <row Id="25002" PostHistoryTypeId="2" PostId="12127" RevisionGUID="12c0b9c7-dae6-430e-abfa-7560dc2b6c67" CreationDate="2011-02-14T13:22:20.807" UserId="4283" Text="Another thing to consider is salt.. Sometimes the liquid contains too much salt. Rinsing will get rid of some of the excess salt on the beans as well.." />
  <row Id="25003" PostHistoryTypeId="2" PostId="12128" RevisionGUID="bb2bf704-9ccf-473a-b698-d83a5c7308f2" CreationDate="2011-02-14T13:30:06.960" UserId="2391" Text="Put ice cubes in a clean tea towel and bash them with a rolling pin works for me." />
  <row Id="25004" PostHistoryTypeId="6" PostId="1890" RevisionGUID="33058ea5-5d50-4bbd-b245-dd0b72f60968" CreationDate="2011-02-14T14:16:27.973" UserId="4504" Comment="edited tags" Text="&lt;cake&gt;&lt;sprinkles&gt;&lt;decorating&gt;" />
  <row Id="25005" PostHistoryTypeId="2" PostId="12129" RevisionGUID="9dd49c34-4f5a-47e7-8a48-d48f157ef422" CreationDate="2011-02-14T14:16:44.620" UserId="4504" Text="I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls for.  In the past, I've used clear corn syrup as a flavourless sprinkle &quot;glue&quot; and it's what I'd use now, except that I haven't seen it in the grocery store here in the Netherlands.  &#xD;&#xA;&#xD;&#xA;Are there any other easy to make options for &quot;sprinkle glue&quot;?  I've seen references on the web to using some sort of glaze, but in my experience, this wouldn't set up hard enough to hold sprinkles to a cookie.  Maybe it needs special proportions for this application?" />
  <row Id="25006" PostHistoryTypeId="1" PostId="12129" RevisionGUID="9dd49c34-4f5a-47e7-8a48-d48f157ef422" CreationDate="2011-02-14T14:16:44.620" UserId="4504" Text="What's the best way to stick sprinkles to cookies without icing?" />
  <row Id="25007" PostHistoryTypeId="3" PostId="12129" RevisionGUID="9dd49c34-4f5a-47e7-8a48-d48f157ef422" CreationDate="2011-02-14T14:16:44.620" UserId="4504" Text="&lt;cookies&gt;&lt;decorating&gt;&lt;sprinkles&gt;" />
  <row Id="25008" PostHistoryTypeId="2" PostId="12130" RevisionGUID="0f3cd594-3341-43b8-977e-fcf249822b0b" CreationDate="2011-02-14T14:21:24.723" UserId="1415" Text="i picked up an old-style ice crusher at a thrift store, and it works like a charm." />
  <row Id="25009" PostHistoryTypeId="6" PostId="12122" RevisionGUID="f6092961-cc87-4b99-a605-42528c358396" CreationDate="2011-02-14T14:42:59.720" UserId="4504" Comment="edited tags" Text="&lt;freezing&gt;&lt;ice&gt;" />
  <row Id="25010" PostHistoryTypeId="6" PostId="12129" RevisionGUID="ef89b66e-17ae-47c2-a174-c01ce8575620" CreationDate="2011-02-14T14:45:24.210" UserId="4504" Comment="add tag" Text="&lt;baking&gt;&lt;cookies&gt;&lt;sprinkles&gt;&lt;decorating&gt;" />
  <row Id="25011" PostHistoryTypeId="2" PostId="12131" RevisionGUID="35ad78da-86b1-45e9-b48e-4165c251fcf3" CreationDate="2011-02-14T14:57:52.993" UserId="4012" Text="I don't think this provides a full answer to your question, but the following snippet I came across might at least provide some clue:&#xD;&#xA;&#xD;&#xA;&gt; Solid salt crystals melt at 800°C and evaporate at around 1.500°C, temperatures reached in wood fires and glowing coals, which can vaporize salt and deposit a thin film on foods above them.&#xD;&#xA;&gt;&#xD;&#xA;&gt; (Source: On Food and Cooking, Harold McGee, p. 643)&#xD;&#xA;&#xD;&#xA;But this appears in a brief section on &quot;The Physical Properties of Salt&quot; and there's no further explanation as to the implication on cooking in practice, that is, whether the glowing coals in an average barbecue get hot enough to vaporize salt and whether the film that's deposited on the foods is enough to make a noticeable difference in the taste of the food.&#xD;&#xA;" />
  <row Id="25012" PostHistoryTypeId="2" PostId="12132" RevisionGUID="67233335-f7e8-4db2-90e3-f892af836e21" CreationDate="2011-02-14T15:20:47.723" UserId="2569" Text="If corn syrup works, it seems to me that simple syrup (i.e. a saturated solution of sugar and water) ought to work, too." />
  <row Id="25013" PostHistoryTypeId="5" PostId="12125" RevisionGUID="c8817a52-c0c3-4d25-96ee-04833184978a" CreationDate="2011-02-14T15:28:35.373" UserId="4770" Comment="added 169 characters in body" Text="Lasagne typically need to cook in a hot oven for at about 30 minutes. The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures.&#xD;&#xA;&#xD;&#xA;To avoid this, I usually precook the sheets in slightly-salted boiling water for **one minute** (I just want to soften them, not cook them); a few oil drops in the boiling water should help preventing the sheets to stick to each other. Subsequently I drain the sheets and lay them on a clean cotton cloth to let the cooking water be absorbed while I attend the preparation of the sauces.&#xD;&#xA;&#xD;&#xA;After lasagne are assembled in the pan, I cover it with aluminium foil and then put it in the oven to cook; after 20 minutes I remove the foil and let lasagne cook &quot;naked&quot; for the remaining 10 minutes.&#xD;&#xA;&#xD;&#xA;[Here][1] are some pictures I took during the preparation of lasagne with crumbled sausages and mushrooms.&#xD;&#xA;&#xD;&#xA;With this procedure, lasagne sheets retain most of the moisture, thus not needing an excessive amount of sauce to keep them hydrated.&#xD;&#xA;&#xD;&#xA;I managed to obtain very good results even with Sainsbury's Value Lasagne Sheets (a brand of cheap &quot;no precooking required&quot; dry lasagne sheets commonly found in UK).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.flickr.com/photos/pinopinto/sets/72157623274815884/" />
  <row Id="25014" PostHistoryTypeId="5" PostId="4869" RevisionGUID="a8e99a56-30d0-4a65-b864-36cbe37586bb" CreationDate="2011-02-14T15:53:52.753" UserId="67" Comment="fixed typo" Text="Whipped vegetable shortening with powdered sugar.  I can make it up a week in advance, probably even longer, and keep it in an airtight container in a cool place.  And it has the advantage that it's pure white (if you use imitation vanilla extract, or lemon extract), so you can get vibrant colors on whatever you're decorating.&#xD;&#xA;&#xD;&#xA;If you make too much, you can then make flowers and let them dry out, then store those for a year or more.&#xD;&#xA;&#xD;&#xA;Here's the recipe I use, that I got from Jane who taught two of the cake decorating classes I took:&#xD;&#xA;&#xD;&#xA;    4 lb powdered sugar&#xD;&#xA;    1 TB cream of tartar&#xD;&#xA;    1 1/4 c. of white shortening (crisco ... the sticks are easy to measure)&#xD;&#xA;    a pinch of salt&#xD;&#xA;    1 TB extract of your choice&#xD;&#xA;    3/4 to 1c. of water (maybe more depending on humidity)&#xD;&#xA;&#xD;&#xA;&gt; Put all ingredients except the water into a mixer.  Add 3/4 c. water, and slowly add more to make the consistancy of your choice.  Mix on low speed 'til mixed, then on #6 or 8 for 6 to 7 minutes.  Consistency should be &quot;creamy&quot; -- like cream cheese when soft.  Stiff icing should be creamy also." />
  <row Id="25015" PostHistoryTypeId="2" PostId="12133" RevisionGUID="f74061bc-2658-4e1d-98a4-c43260cd2184" CreationDate="2011-02-14T16:02:19.997" UserId="67" Text="Growing up, we'd whip up an egg white as a glue, but with today's concerns of salmonella, it might not be the best choice unless you have a local source of eggs, or use pasteurized eggs." />
  <row Id="25016" PostHistoryTypeId="5" PostId="12094" RevisionGUID="fca3c0c8-78f8-4510-9c04-b07810c29cd3" CreationDate="2011-02-14T16:19:15.250" UserId="3418" Comment="Removed 'uh'" Text="It's not going to be nice to drink a day later, no matter what.  I'd use it in baking a chocolate cake or something like that instead, if you can't bear to throw it out. &#xD;&#xA;&#xD;&#xA;The problem is not just the reheating, which will further cook the coffee and affect flavour, but that it's been losing aroma and oxidizing for a day first.  If you're serving it to anyone you like even a little bit, serve them fresh coffee!!" />
  <row Id="25017" PostHistoryTypeId="24" PostId="12094" RevisionGUID="895c745f-e806-4abf-ad1e-71fbc4275deb" CreationDate="2011-02-14T16:19:15.250" Comment="Proposed by 3418 approved by 41 edit id of 15" />
  <row Id="25018" PostHistoryTypeId="6" PostId="4835" RevisionGUID="64db7295-b279-4377-ac87-9adfdd1d3a7b" CreationDate="2011-02-14T16:19:57.153" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;icing&gt;" />
  <row Id="25019" PostHistoryTypeId="5" PostId="12125" RevisionGUID="6fe0914e-2762-4e73-9536-399c423dcdd1" CreationDate="2011-02-14T16:38:45.033" UserId="4770" Comment="deleted 3 characters in body" Text="Lasagne typically need to cook in a hot oven for about 30 minutes. The main problem, as outlined by others in this thread, is the tendency of pasta sheets to dry up during this prolonged exposure to high temperatures.&#xD;&#xA;&#xD;&#xA;To avoid this, I usually precook the sheets in slightly-salted boiling water for **one minute** (I just want to soften them, not cook them); a few oil drops in the boiling water should help preventing the sheets to stick to each other. Subsequently I drain the sheets and lay them on a clean cotton cloth to let the cooking water be absorbed while I attend the preparation of the sauces.&#xD;&#xA;&#xD;&#xA;After lasagne are assembled in the pan, I cover it with aluminium foil and then put it in the oven to cook; after 20 minutes I remove the foil and let lasagne cook &quot;naked&quot; for the remaining 10 minutes.&#xD;&#xA;&#xD;&#xA;[Here][1] are some pictures I took during the preparation of lasagne with crumbled sausages and mushrooms.&#xD;&#xA;&#xD;&#xA;With this procedure, lasagne sheets retain most of the moisture, thus not needing an excessive amount of sauce to keep them hydrated.&#xD;&#xA;&#xD;&#xA;I managed to obtain very good results even with Sainsbury's Value Lasagne Sheets (a brand of cheap &quot;no precooking required&quot; dry lasagne sheets commonly found in UK).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.flickr.com/photos/pinopinto/sets/72157623274815884/" />
  <row Id="25020" PostHistoryTypeId="25" PostId="12129" RevisionGUID="e42295a9-e4c2-4f73-a403-c1d8557290c5" CreationDate="2011-02-14T17:22:24.653" Comment="http://twitter.com/#!/StackCooking/status/37199995446763520" />
  <row Id="25021" PostHistoryTypeId="2" PostId="12134" RevisionGUID="6d786e55-ee0d-4939-bbee-0051231792cb" CreationDate="2011-02-14T18:00:31.003" UserId="4239" Text="I'm trying to make homemade mayonaise and it's not really working out well.&#xD;&#xA;&#xD;&#xA;I got a glass bowl that's fairly deep and use the following ingredients:&#xD;&#xA;&#xD;&#xA;    *  1 egg yolk*&#xD;&#xA;    * 1/2 teaspoon salt (not kosher)&#xD;&#xA;    * 1/2 teaspoon dry mustard&#xD;&#xA;    * 2 pinches sugar &#xD;&#xA;    * 2 teaspoons fresh squeezed lemon juice&#xD;&#xA;    * 1 tablespoon white wine vinegar&#xD;&#xA;    * 1 cup oil &#xD;&#xA;&#xD;&#xA;I put the oil into a squeeze bottle, basically like a ketchup bottle so I can squeeze the oil out a few drops at a time in the beginning.  &#xD;&#xA;&#xD;&#xA;Well about 1/3rd of the way through I lose my emulsion and I'm left with egg and oil on top.  Should I be using a whisk?  The one I have I feel that the spacings are too far apart but I'm not sure.&#xD;&#xA;&#xD;&#xA;How long should it take from start to finish to get this thing made?  I don't know if I'm whisking too long or not...can you even whisk too long?&#xD;&#xA;" />
  <row Id="25022" PostHistoryTypeId="1" PostId="12134" RevisionGUID="6d786e55-ee0d-4939-bbee-0051231792cb" CreationDate="2011-02-14T18:00:31.003" UserId="4239" Text="Making Mayo by hand , using whisk , emulsion breaks down" />
  <row Id="25023" PostHistoryTypeId="3" PostId="12134" RevisionGUID="6d786e55-ee0d-4939-bbee-0051231792cb" CreationDate="2011-02-14T18:00:31.003" UserId="4239" Text="&lt;mayonnaise&gt;" />
  <row Id="25024" PostHistoryTypeId="2" PostId="12135" RevisionGUID="dc4ee690-b509-49f8-9928-4cbb49a4d0b1" CreationDate="2011-02-14T18:02:52.293" UserId="4853" Text="How long does fresh parsley stay good if kept in a refrigerator?" />
  <row Id="25025" PostHistoryTypeId="1" PostId="12135" RevisionGUID="dc4ee690-b509-49f8-9928-4cbb49a4d0b1" CreationDate="2011-02-14T18:02:52.293" UserId="4853" Text="How long does fresh parsley keep in the fridge?" />
  <row Id="25026" PostHistoryTypeId="3" PostId="12135" RevisionGUID="dc4ee690-b509-49f8-9928-4cbb49a4d0b1" CreationDate="2011-02-14T18:02:52.293" UserId="4853" Text="&lt;storage-lifetime&gt;&lt;parsley&gt;" />
  <row Id="25027" PostHistoryTypeId="2" PostId="12136" RevisionGUID="03d0a2e4-6e06-4f40-8537-089d2fae56ab" CreationDate="2011-02-14T18:13:53.827" UserId="4810" Text="So I'm starting to cook long grain brown rice at night, and I usually make it to last about 4 days or so. The issue is, it gets REALLY dry when I put it in the fridge. I also usually dont warm it up before eating since I'm always on the go. &#xD;&#xA;&#xD;&#xA;Does anyone have any methods for keeping it moist? Should I NOT put it in the fridge? Right now I cook it in a pot, I dont have a rice cooker." />
  <row Id="25028" PostHistoryTypeId="1" PostId="12136" RevisionGUID="03d0a2e4-6e06-4f40-8537-089d2fae56ab" CreationDate="2011-02-14T18:13:53.827" UserId="4810" Text="How do I keep long grain brown rice moist?" />
  <row Id="25029" PostHistoryTypeId="3" PostId="12136" RevisionGUID="03d0a2e4-6e06-4f40-8537-089d2fae56ab" CreationDate="2011-02-14T18:13:53.827" UserId="4810" Text="&lt;rice&gt;" />
  <row Id="25030" PostHistoryTypeId="2" PostId="12137" RevisionGUID="f77e3d1c-1719-4b8b-aa3c-0c4edc2990a8" CreationDate="2011-02-14T18:16:28.287" UserId="3750" Text="Hammer and bag?  That's how I've always done it." />
  <row Id="25031" PostHistoryTypeId="2" PostId="12138" RevisionGUID="dc9e8ca5-1c74-489a-acb6-21afd8fd600a" CreationDate="2011-02-14T18:22:46.613" UserId="3750" Text="I have to avoid letting the pasta get wide enough to touch one of the sides of the roller because if it does, the grease inside gets on the edge of the pasta.  The other side doesn't do it at all.  I've tried feeding pasta through a bunch to see if it could just pick it all up and eventually stop, but it doesn't.  I started to take it apart but I wasn't able to remove the dial, and without that I can't get the plate off on that side.&#xD;&#xA;&#xD;&#xA;It would be nice to be able to roll out the pasta to the point where the edge makes it all square.  No big deal I guess, but it does make it tough to deal with anything but minimal amounts of dough at a time.&#xD;&#xA;&#xD;&#xA;Any ideas for getting it to stop?" />
  <row Id="25032" PostHistoryTypeId="1" PostId="12138" RevisionGUID="dc9e8ca5-1c74-489a-acb6-21afd8fd600a" CreationDate="2011-02-14T18:22:46.613" UserId="3750" Text="Kitchen aid pasta roller getting oil on my pasta" />
  <row Id="25033" PostHistoryTypeId="3" PostId="12138" RevisionGUID="dc9e8ca5-1c74-489a-acb6-21afd8fd600a" CreationDate="2011-02-14T18:22:46.613" UserId="3750" Text="&lt;equipment&gt;&lt;pasta&gt;" />
  <row Id="25034" PostHistoryTypeId="2" PostId="12139" RevisionGUID="4378b39c-a132-4044-9eea-93dfd1ece16c" CreationDate="2011-02-14T18:36:35.523" UserId="611" Text="I would suggest simply putting it in the fridge in small containers, which are also airtight.&#xD;&#xA;An airtight container means you're not losing moisture to the fridge. A small container means that there is less free space to contain moisture from the rice, so it will lose less.&#xD;&#xA;&#xD;&#xA;Unfortunately, there's nothing you can really do to prevent moisture loss, just minimize it.&#xD;&#xA;&#xD;&#xA;Aside form that, you may find it useful to cook the rice with a little more water than usual. I do this with wholegrain basmati and it works well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25035" PostHistoryTypeId="5" PostId="12134" RevisionGUID="650aa449-39ae-4c22-a570-cef2e860a1b2" CreationDate="2011-02-14T18:37:09.680" UserId="4239" Comment="added 559 characters in body" Text="I'm trying to make homemade mayonaise and it's not really working out well.&#xD;&#xA;&#xD;&#xA;I got a glass bowl that's fairly deep and use the following ingredients:&#xD;&#xA;&#xD;&#xA;    *  1 egg yolk*&#xD;&#xA;    * 1/2 teaspoon salt (not kosher)&#xD;&#xA;    * 1/2 teaspoon dry mustard&#xD;&#xA;    * 2 pinches sugar &#xD;&#xA;    * 2 teaspoons fresh squeezed lemon juice&#xD;&#xA;    * 1 tablespoon white wine vinegar&#xD;&#xA;    * 1 cup oil &#xD;&#xA;&#xD;&#xA;I put the oil into a squeeze bottle, basically like a ketchup bottle so I can squeeze the oil out a few drops at a time in the beginning.  &#xD;&#xA;&#xD;&#xA;Well about 1/3rd of the way through I lose my emulsion and I'm left with egg and oil on top.  Should I be using a whisk?  The one I have I feel that the spacings are too far apart but I'm not sure.&#xD;&#xA;&#xD;&#xA;How long should it take from start to finish to get this thing made?  I don't know if I'm whisking too long or not...can you even whisk too long?&#xD;&#xA;&#xD;&#xA;EDIT 1:  I get an egg and separate the yolk out in a bowl and once i know it's all good I put it into my glass bowl.  After this is done I add the sugar, dry mustard, salt, the vinegar and 1stp of the lemon juice.&#xD;&#xA;&#xD;&#xA;I then start to whisk the crap out of this thing until it looks like it's been beat up.  I then start to slowly add the oil.  Just a drop or two at first, then slowly add more.  I'm not sure if I'm adding the oil too fast or put the ingredients in wrong or what the deal is.  At about the 50% mark I want to add the rest of the lemon juice." />
  <row Id="25036" PostHistoryTypeId="6" PostId="12136" RevisionGUID="a67ddde3-7467-4ac1-81b9-540ca02dffb1" CreationDate="2011-02-14T18:39:16.643" UserId="611" Comment="edited tags" Text="&lt;storage-method&gt;&lt;rice&gt;&lt;refrigerator&gt;" />
  <row Id="25037" PostHistoryTypeId="2" PostId="12140" RevisionGUID="98838117-2221-4e86-bfdb-90bfd27c0bae" CreationDate="2011-02-14T18:46:29.273" UserId="611" Text="Usually, it can last about three days, or four if you're lucky.&#xD;&#xA;This is for normal fridge temperatures (about 4 degrees C), and normal parsley.&#xD;&#xA;&#xD;&#xA;If I'm not mistaken, the optimal temperature for leafy greens is about 12 degrees Celsius. That'll get you a few more days.&#xD;&#xA;&#xD;&#xA;If you're worried about being able to tell when it's spoiled, it's quite simple. The leaves will become sort of gooey and discoloured. The other option, for different humidity situations, is that the parsley will dry out. Either way, it's obvious that the parsley is no longer fun to eat a lot before it becomes a problem, there's little danger of it passing its use-by date unnoticed, like with meat products.&#xD;&#xA;" />
  <row Id="25038" PostHistoryTypeId="2" PostId="12141" RevisionGUID="85a80310-95df-4659-86d2-f10dc446024b" CreationDate="2011-02-14T18:46:38.090" UserId="1307" Text="According to [Alton Brown][1], talking about why a short-grain rice salad won't get hard when cold: &#xD;&#xA;&#xD;&#xA;&gt; But it won't be hard, the way, say,&#xD;&#xA;&gt; refrigerated Chinese take-out&#xD;&#xA;&gt; restaurant rice would be. Why is that?&#xD;&#xA;&gt; Well, long-grain rice, which is&#xD;&#xA;&gt; usually what's inside one of these,&#xD;&#xA;&gt; contains a very, very high percentage&#xD;&#xA;&gt; of amylose. [holds up the model]&#xD;&#xA;&gt; Remember this guy? When this cools,&#xD;&#xA;&gt; the amylose and water come together to&#xD;&#xA;&gt; make a structure that's kind of like,&#xD;&#xA;&gt; well, kind of like a crystal, which is&#xD;&#xA;&gt; why it's hard as a rock. The process&#xD;&#xA;&gt; is called &quot;retrogradation&quot;, and it's&#xD;&#xA;&gt; reversed when the rice is reheated.&#xD;&#xA;&gt; Now since medium-grain rices have more&#xD;&#xA;&gt; amylopectin in them, this never&#xD;&#xA;&gt; happens in the first place, which is&#xD;&#xA;&gt; why I use medium, and sometimes&#xD;&#xA;&gt; short-grain rices for all&#xD;&#xA;&gt; refrigerated-bound applications.&#xD;&#xA;&#xD;&#xA;If you can't heat up the rice, have you tried making some sort of short-grain variety?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/season8/rice/do_the_rice_thing_trans.htm" />
  <row Id="25039" PostHistoryTypeId="2" PostId="12142" RevisionGUID="12d9c9c5-2dfe-4f13-9d97-bf4d9b7f5a98" CreationDate="2011-02-14T18:53:07.007" UserId="2633" Text="We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (especially potatoes) can be painfully dull when they make up a good quantity of the dish.&#xD;&#xA;&#xD;&#xA;I have an undying urge to season them with something before steaming, but I've no idea with what (nor if this is even a good idea).&#xD;&#xA;&#xD;&#xA;Worryingly the last urge like this I humoured was deep-fried egg; which was both amazing and awful." />
  <row Id="25040" PostHistoryTypeId="1" PostId="12142" RevisionGUID="12d9c9c5-2dfe-4f13-9d97-bf4d9b7f5a98" CreationDate="2011-02-14T18:53:07.007" UserId="2633" Text="Seasoning steamed vegetables (in particular potatoes): advisable?" />
  <row Id="25041" PostHistoryTypeId="3" PostId="12142" RevisionGUID="12d9c9c5-2dfe-4f13-9d97-bf4d9b7f5a98" CreationDate="2011-02-14T18:53:07.007" UserId="2633" Text="&lt;vegetables&gt;&lt;potatoes&gt;&lt;seasoning&gt;&lt;steaming&gt;" />
  <row Id="25042" PostHistoryTypeId="2" PostId="12143" RevisionGUID="98a2ace7-73e5-45f6-833f-f577ab62c4f3" CreationDate="2011-02-14T19:01:38.387" UserId="1393" Text="It shouldn't be doing that. I think you should call KitchenAid and ask for a repair/replacement." />
  <row Id="25043" PostHistoryTypeId="2" PostId="12144" RevisionGUID="7543bcf9-8cd3-42aa-b990-75c69b7294bb" CreationDate="2011-02-14T19:05:06.247" UserId="1393" Text="It is going to be hard to get a lot of seasoning to penetrate *during* steaming, though you could add some aromatics like ginger to the water if you like. A better bet is to add a flavorful sauce after serving. &lt;a href=&quot;http://www.herbivoracious.com/2009/02/chimichurri-argentine-parsley-sauce-recipe.html&quot;&gt;Chimichurri&lt;/a&gt; or &lt;a href=&quot;http://www.herbivoracious.com/2010/03/chermoula-delicious-sauce-recipe.html&quot;&gt;chermoula&lt;/a&gt; would both be excellent with potatoes. They contain some olive oil, but even small amounts of them will make the dish much more appealing and you'll be able to stick with your healthy eating longer." />
  <row Id="25044" PostHistoryTypeId="2" PostId="12145" RevisionGUID="78f3297b-b706-4ac7-ad2f-31e0343787d7" CreationDate="2011-02-14T19:21:38.543" UserId="4638" Text="I saw the question about [UK] [1], but I don't think I can find treacle of any kind in Germany.&#xD;&#xA;&#xD;&#xA;I am looking for a substitute which will keep the physical qualities of the pie filling reasonably close to the original. I don't mind if the sweetness changes (in fact, I'd probably like it if it is less sweet than the original) and I don't mind introducing new aromas into the recipe. &#xD;&#xA;&#xD;&#xA;My first idea was to make a very light caramel, and eventually keep it sticky with a dash of lemon juice. Then I could probably try to solve sugar in maple syrup, which will also introduce a new flavor and also keep it sweet. &#xD;&#xA;&#xD;&#xA;Probably the closest thing to real corn syrup sold in the supermarket here is beet sugar syrup. But it isn't high on my list, because I probably won't use the rest up. &#xD;&#xA;&#xD;&#xA;I also plan to use walnuts instead of pecans, if it makes any difference (pecans are quite rare here too). &#xD;&#xA;&#xD;&#xA;The substitution shouldn't be too adventurous, I am baking this for guests (if I were alone and the filling got too thin or too thick to call it a pie, I'd still eat it as long as the taste is OK). &#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7237/uk-alternative-to-corn-syrup&#xD;&#xA;  [2]: http://i.stack.imgur.com/SpHz6.png" />
  <row Id="25045" PostHistoryTypeId="1" PostId="12145" RevisionGUID="78f3297b-b706-4ac7-ad2f-31e0343787d7" CreationDate="2011-02-14T19:21:38.543" UserId="4638" Text="What can I use instead of corn syrup?" />
  <row Id="25046" PostHistoryTypeId="3" PostId="12145" RevisionGUID="78f3297b-b706-4ac7-ad2f-31e0343787d7" CreationDate="2011-02-14T19:21:38.543" UserId="4638" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;syrup&gt;" />
  <row Id="25047" PostHistoryTypeId="2" PostId="12146" RevisionGUID="aaa2f76d-788b-43a7-af32-2780ade8f931" CreationDate="2011-02-14T19:34:58.513" UserId="41" Text="It's important to determine whether your emulsion actually *broke* immediately or was just [creaming][1].&#xD;&#xA;&#xD;&#xA;I'm going to trot out this diagram again from yesterday:&#xD;&#xA;&#xD;&#xA;![Emulsion Stages][2]&#xD;&#xA;&#xD;&#xA;(source: [Cube Cola][3])&#xD;&#xA;&#xD;&#xA;Creaming occurs when the oil drops, which are less dense than the water, float to the top.  As long as the droplets don't coalesce, you can still fix this with agitation (whisk, blend, or shake vigorously).&#xD;&#xA;&#xD;&#xA;Emulsions with **coarse particles** (of oil) are much more prone to creaming, because their increased buoyancy makes them more able to push up past the water molecules.  You want to have a very fine &quot;mist&quot; of oil suspended in the water; if you were using a squeeze bottle, perhaps the individual drops were simply too large.  A ketchup bottle in particular would not be appropriate for this sort of thing, you'd want to use something closer to a syringe (or just get an actual syringe).&#xD;&#xA;&#xD;&#xA;Now if you *keep adding oil* to a creamed emulsion or let it sit too long then it will *also* start to coalesce, and coalescence and creaming together are what cause an emulsion to break completely.  This, you really can't recover from, except to let it separate completely, skim off the fat, and start over.&#xD;&#xA;&#xD;&#xA;So, to recap:&#xD;&#xA;&#xD;&#xA;  * Your oil drops may have been too large;&#xD;&#xA;  * You may not have been agitating enough, especially when it started to cream;&#xD;&#xA;  * You may have added too much oil after creaming had already started.&#xD;&#xA;&#xD;&#xA;I also agree with commenter Henrik that the amount of oil sounds a little high; 3/4 cup would be more reasonable for 1 egg yolk.  But since you say you only got 1/3 of the way through, that's clearly not your problem here.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Creaming_(chemistry)&#xD;&#xA;  [2]: http://i.stack.imgur.com/4VPgt.gif&#xD;&#xA;  [3]: http://sparror.cubecinema.com/cube/cola/chemistry/cola1.htm" />
  <row Id="25048" PostHistoryTypeId="2" PostId="12147" RevisionGUID="fd699ec1-4279-4f92-8f6a-58c1f3230a43" CreationDate="2011-02-14T19:40:33.627" UserId="3348" Text="I did a little research and found [this page][1] which has a recipe for a substitute.&#xD;&#xA;&#xD;&#xA;In case the link breaks:&#xD;&#xA;&#xD;&#xA;**Ingredients:**&#xD;&#xA;&#xD;&#xA;2 cups sugar&#xD;&#xA;3/4 cup water&#xD;&#xA;1/4 tsp. cream of tartar (spelling corrected by me)&#xD;&#xA;dash of salt&#xD;&#xA;&#xD;&#xA;**Directions:**&#xD;&#xA;&#xD;&#xA;Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.&#xD;&#xA;&#xD;&#xA;Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thriftyfun.com/tf21362042.tip.html" />
  <row Id="25049" PostHistoryTypeId="2" PostId="12148" RevisionGUID="d14323cf-7397-4235-aeef-8dc173215cbc" CreationDate="2011-02-14T19:42:44.470" UserId="3489" Text="If you stand it up in water like a flower, [these guys](http://www.stilltasty.com/fooditems/index/17879) say 7 to 10 days. I say 2 weeks, even.&#xD;&#xA;&#xD;&#xA;That link has a freezing technique, but I think thawed parsley is worthless. Dehydrated is okay when you've no option, but it's very bland and too earthy, to me. Where I live, it's cheap, so I just stay stocked up on fresh stuff. Both parts of this advice goes for bundles of cilantro leaves as well." />
  <row Id="25050" PostHistoryTypeId="2" PostId="12149" RevisionGUID="124c993f-733e-44db-8f1e-2314f97a6a26" CreationDate="2011-02-14T19:57:34.127" UserId="4777" Text="I think it is important to use a whisk (or one of those hand-held blenders!). &#xD;&#xA;&#xD;&#xA;You cannot over-whisk, the big danger is getting tired/bored after a while and dumping too much oil in at one time. &#xD;&#xA;&#xD;&#xA;I don't bother pouring the oil in a steady stream (it is too hard, as well as risking a 'collapse' such as you experienced), instead, using a small plastic measuring cup with a spout, I pour in approx. a teaspoon full, whisk the mixture until the oil is fully incorporated, then add more oil and so on.&#xD;&#xA;&#xD;&#xA;I think it takes about 15 minutes to incorporate .75 cups of oil, however I can't be sure because after a few minutes I seem to enter a sort of oil-whisking trance state... " />
  <row Id="25051" PostHistoryTypeId="2" PostId="12150" RevisionGUID="dec7a42f-2fac-4803-99ef-87c869456c36" CreationDate="2011-02-14T20:17:48.273" UserId="1415" Text="not sure if it would yield the same results, but i was going to suggest maybe sorghum syrup? http://en.wikipedia.org/wiki/Sorghum_syrup&#xD;&#xA;&#xD;&#xA;it seems like something that predates the introduction of commercially-produced stuff like corn syrup. it certainly would change the flavor, but maybe it would be for the better. : )" />
  <row Id="25052" PostHistoryTypeId="25" PostId="12134" RevisionGUID="c2edc668-4532-4721-95e2-3f59cfb52ba7" CreationDate="2011-02-14T20:22:24.667" Comment="http://twitter.com/#!/StackCooking/status/37245293183377408" />
  <row Id="25053" PostHistoryTypeId="2" PostId="12151" RevisionGUID="1759ce27-8531-4c2d-9b8b-75d3d59add28" CreationDate="2011-02-14T20:26:54.943" UserId="4816" Text="thank you on the help put in to me for the &#xD;&#xA;&#xD;&#xA;spoons. http://cooking.stackexchange.com/&#xD;&#xA;&#xD;&#xA;questions/12065/curry-recipie-find-question&#xD;&#xA;&#xD;&#xA;i am noticed another recipe with internet &#xD;&#xA;&#xD;&#xA;english. i am sorry for many difficulties but&#xD;&#xA;&#xD;&#xA;english is not the language of my first &#xD;&#xA;&#xD;&#xA;choice. i found &quot;pinch&quot; on the google, &#xD;&#xA;&#xD;&#xA;but they have much meanings. &#xD;&#xA;&#xD;&#xA;http://in.search.yahoo.com/search;_ylt=A0oG&#xD;&#xA;&#xD;&#xA;wRfcgMyBGFvAzAEaG9zdHB2aWQDeWlnOGwwb0c3MVExa&#xD;&#xA;&#xD;&#xA;GNCdVRWWEF6dzNIVGlfd05FMVpqaUFBRGJ4NQRuX2dwcw&#xD;&#xA;&#xD;&#xA;MxBG5fdnBzAzE2BEc2FvAzEEdnRlc3RpZAM-?p=pinch&#xD;&#xA;&#xD;&#xA;&amp;fr2=sb-top&amp;rd=r1&#xD;&#xA;&#xD;&#xA;do i pinch with fingers or can i find milli&#xD;&#xA;&#xD;&#xA;liters to use?&#xD;&#xA;&#xD;&#xA;thanks,&#xD;&#xA;&#xD;&#xA;PRASHANT :)" />
  <row Id="25054" PostHistoryTypeId="1" PostId="12151" RevisionGUID="1759ce27-8531-4c2d-9b8b-75d3d59add28" CreationDate="2011-02-14T20:26:54.943" UserId="4816" Text="another question" />
  <row Id="25055" PostHistoryTypeId="3" PostId="12151" RevisionGUID="1759ce27-8531-4c2d-9b8b-75d3d59add28" CreationDate="2011-02-14T20:26:54.943" UserId="4816" Text="&lt;recipe-problems&gt;" />
  <row Id="25056" PostHistoryTypeId="2" PostId="12152" RevisionGUID="fbde2181-9661-4d50-81f4-4bdebdd016de" CreationDate="2011-02-14T20:46:47.003" UserId="1887" Text="One thing we have found that helps in adding flavor during the steaming process is to slice garlic thinly, and line the bottom of the steamer basket with the garlic. Then afterwards, toss the garlic in with the potatoes and add salt/pepper/etc. (I'd probably add paprika, onion powder, and a pinch of cayenne.) &#xD;&#xA;&#xD;&#xA;I would imagine orange or lemon peel might work the same as garlic when steamed, although you might get better results tossing the steamed veggies with some zest. &#xD;&#xA;&#xD;&#xA;You can also toss the steamed potatoes with vinegar or lemon juice (whether or not it's combined with oil is up to you) along with the spices. &#xD;&#xA;&#xD;&#xA;Another option would be to bake your potatoes rather than steam them. Just wash, poke, and bake at 350F for 1 hour. There's no more fat, but the flavor and texture are VERY different. Just make sure not to wrap them in foil, since you won't get the same results. (Wrapping potatoes in foil is essentially steaming them, and the crust won't get crisp.)" />
  <row Id="25057" PostHistoryTypeId="2" PostId="12153" RevisionGUID="543dd76f-1c3e-4b5a-b2cc-bf3d688381cb" CreationDate="2011-02-14T20:49:17.920" UserId="1887" Text="You can also preserve herbs by wrapping them in damp paper towels (either completely or just around the stems) and then placing the bundle in an open plastic bag (or one with holes poked in) Replace or re-wet the towels when they get dry. It's the equivalent of a vase without the worry about it spilling. " />
  <row Id="25058" PostHistoryTypeId="2" PostId="12154" RevisionGUID="eddb3d0c-00f3-4675-86b2-7275e825180a" CreationDate="2011-02-14T20:49:53.693" UserId="4777" Text="A 'pinch' is the amount of powder/whatever that can be trapped between one's thumb and fore finger. " />
  <row Id="25059" PostHistoryTypeId="2" PostId="12155" RevisionGUID="4bbedb07-628c-4df4-9f5d-59527767ed0a" CreationDate="2011-02-14T20:52:53.907" UserId="1415" Text="if you want to be technical about it, a pinch is 1/32 of a teaspoon, if that helps. *shrug*" />
  <row Id="25060" PostHistoryTypeId="2" PostId="12156" RevisionGUID="1df5b74c-f832-4223-a424-c48e7dac5a2b" CreationDate="2011-02-14T20:54:11.383" UserId="218" Text="Well, it's basically a Pecan Pie, and there are tons of &lt;a href=&quot;http://www.epicurious.com/recipes/food/views/Spirited-Brown-Sugar-Pecan-Pie-232901&quot;&gt;Pecan Pie recipes that don't include corn syrup&lt;/a&gt;. The most common substitution is brown sugar: you can go roughly 1-to-1, but you'll need to increase the amount of butter, and you might as well just replace the white sugar with brown as well. (so, in this case, 2 cups DARK brown sugar (packed), and 1/2 cup butter.&#xD;&#xA;&#xD;&#xA;Not sure how the chocolate will react, but your recipe calls for dark syrup, so the taste shouldn't be a big factor." />
  <row Id="25061" PostHistoryTypeId="5" PostId="12151" RevisionGUID="cbddbecf-6d09-4f3b-a6d2-5052e3d4a9c8" CreationDate="2011-02-14T20:55:19.973" UserId="3489" Comment="removed unnecessary parts, added a good title" Text="I found a recipe in English that mentions a &quot;pinch&quot; of something. English is not my first language, and Google shows that &quot;pinch&quot; has many meanings. Do I have to pinch it with my fingers, or can i find a suitable amount of milliliters to use?" />
  <row Id="25062" PostHistoryTypeId="4" PostId="12151" RevisionGUID="cbddbecf-6d09-4f3b-a6d2-5052e3d4a9c8" CreationDate="2011-02-14T20:55:19.973" UserId="3489" Comment="removed unnecessary parts, added a good title" Text="How many milliliters is a &quot;pinch?&quot;" />
  <row Id="25063" PostHistoryTypeId="6" PostId="12151" RevisionGUID="cbddbecf-6d09-4f3b-a6d2-5052e3d4a9c8" CreationDate="2011-02-14T20:55:19.973" UserId="3489" Comment="removed unnecessary parts, added a good title" Text="ingredientsrecipe-problemsconversion" />
  <row Id="25064" PostHistoryTypeId="24" PostId="12151" RevisionGUID="b070f0e4-b0ae-428d-a733-89dd50e8490d" CreationDate="2011-02-14T20:55:19.973" Comment="Proposed by 3489 approved by 41 edit id of 16" />
  <row Id="25065" PostHistoryTypeId="6" PostId="12151" RevisionGUID="bc03a94a-4331-47bf-8eb6-712c28dff61f" CreationDate="2011-02-14T20:55:41.253" UserId="41" Comment="edited tags" Text="&lt;measurements&gt;&lt;language&gt;&lt;conversion&gt;" />
  <row Id="25066" PostHistoryTypeId="5" PostId="12147" RevisionGUID="34fda855-135f-4f98-bf0a-f4a02bb20b43" CreationDate="2011-02-14T21:09:51.740" UserId="41" Comment="added 29 characters in body" Text="I did a little research and found [this page][1] which has a modified sugar syrup recipe for a substitute.&#xD;&#xA;&#xD;&#xA;In case the link breaks:&#xD;&#xA;&#xD;&#xA;**Ingredients:**&#xD;&#xA;&#xD;&#xA;* 2 cups sugar&#xD;&#xA;* 3/4 cup water&#xD;&#xA;* 1/4 tsp. cream of tartar (spelling corrected by me)&#xD;&#xA;* dash of salt&#xD;&#xA;&#xD;&#xA;**Directions:**&#xD;&#xA;&#xD;&#xA;Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.&#xD;&#xA;&#xD;&#xA;Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thriftyfun.com/tf21362042.tip.html" />
  <row Id="25067" PostHistoryTypeId="2" PostId="12157" RevisionGUID="6969ce2f-6dfa-4dc6-a260-5e612e6a4145" CreationDate="2011-02-14T21:36:27.307" UserId="3348" Text="I don't think the Ginger helps activate the yeast. In fact, ginger has anti-fungal properties, and as yeast is a very simple fungus, it seems very unlikely to particularly thrive in the presence of ginger. &#xD;&#xA;&#xD;&#xA;I don't think it's reputed to be outright bad for yeast like cinnamon is, but it is supposed to kill other fungi.&#xD;&#xA;&#xD;&#xA;I also looked into the chemical components of yeast nutrients for brewing (baking and brewing yeast being so similar as the be almost indistinguishable in most uses), and couldn't find anything listed as a desirable nutrient that matched up to what ginger brings to the table." />
  <row Id="25069" PostHistoryTypeId="2" PostId="12159" RevisionGUID="982abd36-c9c8-41c8-8ea3-d0e2708df435" CreationDate="2011-02-14T21:55:29.607" UserId="3348" Text="I've almost never seen a pasta roller that *doesn't* do this at least a little. My 30-year-old hand-cranked one does it, same as my Kitchen Aid. I have always figured it was a side-effect of the plain bearings (essentially one piece of lubricated metal rubbing flat against another), which eventually blackens any oil intended to lubricate them.&#xD;&#xA;&#xD;&#xA;I've been left trying to avoid the pasta reaching the edge as this is when it happens (as you've seen). When it does get discolored, my solution has always been to just trim off or discard the edge wherever it gets the black stuff on it.&#xD;&#xA;&#xD;&#xA;I don't think you should be using the edge of the pasta roller to square up your dough in any case. If you want to make it more square, run the dough ball through, then fold the resulting sheet in thirds or whatever will make it narrow enough to feed through perpendicular to your first feeding and then run it through again. If you fold it carefully and feed it squarely, your edges will be quite square to each other. I think there may even be an illustration of this in the instructions for the Kitchen Aid pasta roller. It takes practice but it works well." />
  <row Id="25070" PostHistoryTypeId="2" PostId="12160" RevisionGUID="0a3c75cf-eabc-4d59-8d8a-899b1725fac5" CreationDate="2011-02-14T22:16:08.297" UserId="3345" Text="I finally found what I'm looking for, from the [University of Michigan][1] - some actual data on the subject!&#xD;&#xA;&#xD;&#xA;They say that rinsing canned beans can reduce the amount of sodium by half, and also reduces the amount of complex sugars which humans can't digest (but the bacteria in our intestines can, with uncomfortable results!)&#xD;&#xA;&#xD;&#xA;It appears that draining the fluid is likely to improve the flavor and texture of the resulting food by concentrating the flavor of the beans -- unless you're following a soup recipe that specifically suggests retaining the liquid to thicken the soup.&#xD;&#xA;&#xD;&#xA;I still haven't found any information about what healthy nutrients might be lost by rinsing the beans, but the general consensus seems to be that it rinsing will do more good than harm in almost all cases.&#xD;&#xA;&#xD;&#xA;  [1]: http://med.umich.edu/umim/food-pyramid/legs.htm" />
  <row Id="25071" PostHistoryTypeId="2" PostId="12161" RevisionGUID="f2517079-4764-4b21-aa88-23a0812d1a9a" CreationDate="2011-02-14T22:39:23.687" UserId="4504" Text="I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the &quot;convection&quot; one.  Things bake fine in terms of taste, but muffins and cupcakes often get a sort of windswept look.  The fan has clearly blown them into a lopsided shape while they're rising, but before they've set.  With cupcakes, it's easy enough to trim them and hide it with icing, but not for muffins.  Is there any way to avoid this effect, other than trying to bake them on a setting without the convection fan?  Does this happen in larger convection ovens as well or is it just because mine is so small?" />
  <row Id="25072" PostHistoryTypeId="1" PostId="12161" RevisionGUID="f2517079-4764-4b21-aa88-23a0812d1a9a" CreationDate="2011-02-14T22:39:23.687" UserId="4504" Text="How can I avoid windswept muffins in a convection oven?" />
  <row Id="25073" PostHistoryTypeId="3" PostId="12161" RevisionGUID="f2517079-4764-4b21-aa88-23a0812d1a9a" CreationDate="2011-02-14T22:39:23.687" UserId="4504" Text="&lt;baking&gt;&lt;oven&gt;&lt;muffins&gt;&lt;cupcakes&gt;&lt;convection&gt;" />
  <row Id="25074" PostHistoryTypeId="2" PostId="12162" RevisionGUID="f1d79725-1570-4061-9301-bd42f4b0f3c1" CreationDate="2011-02-14T22:43:57.453" UserId="4504" Text="If treacle would make a good substitute, what about molasses? I think your idea of maple syrup would probably be delicious, so if you have that, it's what I'd try!" />
  <row Id="25075" PostHistoryTypeId="2" PostId="12163" RevisionGUID="99bcae0e-5b1a-4095-b02b-12ef7525ac96" CreationDate="2011-02-14T22:47:46.437" UserId="140" Text="Why is it that on some directions it says something like &quot;preheat an oven for 400 for 10 minutes&quot;?&#xD;&#xA;&#xD;&#xA;Is it not enough to preheat the oven until the oven signals (i.e. usually with a beep) that the desired temperature has been reached? Are there any advantages to waiting longer even though the oven remains at the same temperature?" />
  <row Id="25076" PostHistoryTypeId="1" PostId="12163" RevisionGUID="99bcae0e-5b1a-4095-b02b-12ef7525ac96" CreationDate="2011-02-14T22:47:46.437" UserId="140" Text="Why do some instructions tell you how long to preheat an oven for?" />
  <row Id="25077" PostHistoryTypeId="3" PostId="12163" RevisionGUID="99bcae0e-5b1a-4095-b02b-12ef7525ac96" CreationDate="2011-02-14T22:47:46.437" UserId="140" Text="&lt;oven&gt;" />
  <row Id="25078" PostHistoryTypeId="2" PostId="12164" RevisionGUID="d3cd35a9-e88f-4db9-beca-abe3e081b3ad" CreationDate="2011-02-14T22:56:50.960" UserId="67" Text="There are some ovens out there that beep after a given amount of time, if they've hit the correct temperature or not.&#xD;&#xA;&#xD;&#xA;Most of the residential ovens I've dealt with likely aren't at 400F within 10 minutes.  It's possible that the recipe writer wants the dish going in before preheating is finished, but they have no way of knowing how long it takes your oven to heat up, so those instructions are going to give inconsistent results." />
  <row Id="25079" PostHistoryTypeId="2" PostId="12165" RevisionGUID="eb74064b-7039-47da-bd5e-bb73abca5e07" CreationDate="2011-02-14T23:36:11.163" UserId="2215" Text="Light cream is usually full cream with some (up to most) of the fat removed (and usually gum and other stuff added to simulate the texture and other properties of full cream). You should be able to substitute with the same amount of full cream. " />
  <row Id="25080" PostHistoryTypeId="2" PostId="12166" RevisionGUID="34a95700-8b10-4872-b3cb-0950ba00d21c" CreationDate="2011-02-15T00:33:41.153" UserId="67" Text="From [Cookwise][1], there's a table given from Wright, Bice and Fogelberg's &quot;The Effect of Spices on Yeast Fermentation&quot; from Cereal Chemistry, March 1954. where amount is the grams of the given spice with 2 grams of sugar and 1 gram of yeast in 30 ml of water, and the change in yeast activity is measured in ml of gas increase in 3 hrs.  Here's the section for ginger:&#xD;&#xA;&#xD;&#xA;    Amount     Change in Yeast Activity&#xD;&#xA;    ------     ------------------------           &#xD;&#xA;    0.1        + 87&#xD;&#xA;    0.75       +172&#xD;&#xA;    1.0        +136&#xD;&#xA;    2.0        + 72&#xD;&#xA;&#xD;&#xA;Of course, cinnamon shows an even larger increase at the 0.1 gram addition (+103), it just starts hindering at larger increments.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298&#xD;&#xA;" />
  <row Id="25081" PostHistoryTypeId="5" PostId="12166" RevisionGUID="2196e1a3-bb4b-4a4b-b436-b44cafd4cdc3" CreationDate="2011-02-15T00:45:04.727" UserId="67" Comment="added 784 characters in body" Text="From [Cookwise][1], there's a [table given from Wright, Bice and Fogelberg's &quot;The Effect of Spices on Yeast Fermentation&quot; from Cereal Chemistry, March 1954][2]. where amount is the grams of the given spice with 2 grams of sugar and 1 gram of yeast in 30 ml of water, and the change in yeast activity is measured in ml of gas increase in 3 hrs.  Here's the section for ginger:&#xD;&#xA;&#xD;&#xA;    Amount     Change in Yeast Activity&#xD;&#xA;    ------     ------------------------           &#xD;&#xA;    0.1        + 87&#xD;&#xA;    0.75       +172&#xD;&#xA;    1.0        +136&#xD;&#xA;    2.0        + 72&#xD;&#xA;&#xD;&#xA;Of course, cinnamon shows an even larger increase at the 0.1 gram addition (+103), it just starts hindering at larger increments.&#xD;&#xA;&#xD;&#xA;**update** : and to answer the second part of the question; Cookwise only listed a few additives (cardamom, cinnamon, ginger, dry mustard, nutmeg, and thyme), and they weren't all tested in the same amounts; the only two that were inhibiters were cinnamon in larger amounts, and dry mustard (for which they only had one point).  It's possible that there was more in the original article, as the lead-in to the table said &quot;The accompanying table shows the effects of some of these spices&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/CookWise-Successful-Cooking-Secrets-Revealed/dp/0688102298&#xD;&#xA;  [2]: http://books.google.com/books?id=b-iwjIb2RxwC&amp;lpg=PA479&amp;ots=uw6R9qWxs6&amp;dq=cereal%20chemistry%201954%20%22the%20effect%20of%20spices%20on%20yeast%20fermentation%22&amp;pg=PA479#v=onepage&amp;q=cereal%20chemistry%201954%20%22the%20effect%20of%20spices%20on%20yeast%20fermentation%22&amp;f=false" />
  <row Id="25082" PostHistoryTypeId="2" PostId="12167" RevisionGUID="fb7443bd-8f4f-4efc-8168-dc13d8cee2a0" CreationDate="2011-02-15T01:11:25.450" UserId="3432" Text="Many ovens, particularly older ovens, **do not beep**.&#xD;&#xA;&#xD;&#xA;Indeed it is not uncommon that they have no temperature indication *at all*, particularly on gas ovens.&#xD;&#xA;&#xD;&#xA;So the preheat timing for an oven is usually an indication from the author of the recipe that the oven needs preheating with a guide to how long you might wish to wait, usually intended as a minimum.&#xD;&#xA;&#xD;&#xA;I have known some recipes to instruct food be put in the oven before temperature is reached for various odd reasons, that's not common, but does happen." />
  <row Id="25083" PostHistoryTypeId="5" PostId="7866" RevisionGUID="89c9a18f-50b8-42d2-97a9-f56882180283" CreationDate="2011-02-15T01:48:52.587" UserId="2569" Comment="whoops, just noticed a repeated &quot;and&quot;" Text="In Hungary, they sell &quot;rétesliszt&quot;, strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt?&#xD;&#xA;&#xD;&#xA;I know from experience that all-purpose flour sucks for making strudel dough, and for that reason I usually just buy the frozen fillo (phyllo) stuff, but it's really not the same thing at all - it's _too_ paper-thin and the sheets are too small. In a pinch, puff pastry rolled out real thin can also work, but the result will be a very German-style strudel. " />
  <row Id="25084" PostHistoryTypeId="25" PostId="12163" RevisionGUID="18d8679c-77f8-4149-8526-dc4b3f96bc88" CreationDate="2011-02-15T02:22:24.513" Comment="http://twitter.com/#!/StackCooking/status/37335890091048960" />
  <row Id="25085" PostHistoryTypeId="2" PostId="12168" RevisionGUID="cfbcd626-fba4-4534-bc97-51f9851f83f7" CreationDate="2011-02-15T02:31:41.060" UserId="3779" Text="If you can find it, glucose syrup is an excellent substitute. It's arguably healthier, preferred in confectionery work, about half as sweet as corn syrup, and a 1:1 substitute in most cases (except for the sweetness).&#xD;&#xA;&#xD;&#xA;Here in the US, I have to order mine from Amazon, but it's worth a look in your local stores." />
  <row Id="25086" PostHistoryTypeId="25" PostId="12145" RevisionGUID="97bc026d-2cdb-4ad0-b8ae-5e67c1a60528" CreationDate="2011-02-15T05:22:24.583" Comment="http://twitter.com/#!/StackCooking/status/37381189413109760" />
  <row Id="25087" PostHistoryTypeId="2" PostId="12169" RevisionGUID="6d356d77-c937-4205-8787-3b074c572ab1" CreationDate="2011-02-15T06:33:41.173" UserDisplayName="user4860" Text="The point of the corn syrup may be to help the sugar dissolve or stop it crystallizing, in which case you need a substitute that includes glucose or fructose rather than sucrose.  If you can't get corn syrup or golden syrup or glucose syrup then boiling a syrup made with sugar and an acid such as cream of tartar will convert some of the sucrose to fructose and glucose.&#xD;&#xA;&#xD;&#xA;You can probably reduce the need for glucose or fructose by mixing the filling very thoroughly so that the sugar is all dissolved." />
  <row Id="25088" PostHistoryTypeId="2" PostId="12170" RevisionGUID="2777ca02-03c4-4d7a-b2d3-b031aa70c2b0" CreationDate="2011-02-15T06:44:04.720" UserId="3630" Text="Quite often that look can be from having the temp too high on the oven.  A convection oven should always be at least 25 (and some people will say up to 50) degrees cooler than a 'normal' oven.  If you haven't tried it yet, knock down the temp of the oven.  We used to call this 'lava tops', because basically the outside is baking and setting quickly, and then the insides pop out of the gelatinous surface, and they go in a funny direction (often the way the fan blows).  I'm not saying that is the problem for sure, but if it were me, it would be the first thing I tried to eradicate the problem." />
  <row Id="25089" PostHistoryTypeId="25" PostId="12142" RevisionGUID="c9d91d4e-8f45-4781-9c47-7e0265517523" CreationDate="2011-02-15T08:22:24.660" Comment="http://twitter.com/#!/StackCooking/status/37426487439134720" />
  <row Id="25090" PostHistoryTypeId="2" PostId="12171" RevisionGUID="23eb9184-48ec-41ab-8b40-6daed1ea5948" CreationDate="2011-02-15T08:50:21.070" UserId="4853" Text="I have a recipe that calls for 5 pounds of flour, but I live in a country that sells their flour in 1-kg bags. So I put in 2 kg = 4.4 pounds... How many cups should I put in for the remaining .6 pound that I'm missing?" />
  <row Id="25091" PostHistoryTypeId="1" PostId="12171" RevisionGUID="23eb9184-48ec-41ab-8b40-6daed1ea5948" CreationDate="2011-02-15T08:50:21.070" UserId="4853" Text="How many cups of flour are there in a pound?" />
  <row Id="25092" PostHistoryTypeId="3" PostId="12171" RevisionGUID="23eb9184-48ec-41ab-8b40-6daed1ea5948" CreationDate="2011-02-15T08:50:21.070" UserId="4853" Text="&lt;flour&gt;&lt;conversion&gt;" />
  <row Id="25093" PostHistoryTypeId="2" PostId="12172" RevisionGUID="c856c6bf-0688-412f-b234-1c2ca7aec181" CreationDate="2011-02-15T10:07:20.753" UserId="4504" Text="The weight of flour varies immensely depending on how densely it's packed and the humidity.  If you've started with a weight-based recipe, I'd try to find a scale.&#xD;&#xA;&#xD;&#xA;If that's absolutely not an option, I tend to approximate 100g = 1 cup.  &#xD;&#xA;&#xD;&#xA;Be warned, I've found some recipes that are really sensitive to the amount of flour and the difference between a lightly sifted cup and a scooped cup can really throw off the results.  You might do better to try to divide another kg package of flour evenly and use the approximation that 0.6 lb is about 0.25 kg (i.e. one quarter of the bag)." />
  <row Id="25094" PostHistoryTypeId="2" PostId="12173" RevisionGUID="7b51e63d-148d-46f3-8017-334bc6be9584" CreationDate="2011-02-15T10:09:54.297" UserId="4138" Text="According to &lt;a href=&quot;http://www.wolframalpha.com/input/?i=0.6lb+of+flour+in+cups&quot;&gt;Wolfram-Alpha&lt;/a&gt;, 1cup of flour weighs 137g. 0.6lb is 272g, so about 2 cups." />
  <row Id="25095" PostHistoryTypeId="25" PostId="12171" RevisionGUID="2d2186e5-134d-4762-bab2-5a4ad4c75547" CreationDate="2011-02-15T11:22:24.577" Comment="http://twitter.com/#!/StackCooking/status/37471786002030592" />
  <row Id="25097" PostHistoryTypeId="2" PostId="12174" RevisionGUID="5f8b0a55-80c9-4e91-a193-fa1c62412b8c" CreationDate="2011-02-15T12:27:31.547" UserId="4558" Text="Usually if amounts are indicated in pinches it means that exactictude is not required, and you can follow, at least in part, individual taste. If measurements are critical, like in the amount of gelatin you need for a certain texture, or certain amounts in patisserie, you will find indications in grams or ounces. &#xD;&#xA;&#xD;&#xA;I wouldn't go crazy about finding a metric or imperial equivalent of the &quot;pinch&quot;, also because the original recipe writer very likely did not mean it that way - you would just be obsessive, not precise." />
  <row Id="25098" PostHistoryTypeId="2" PostId="12175" RevisionGUID="91d157b2-d02b-40c9-ad4f-89619b3401a8" CreationDate="2011-02-15T13:45:55.647" UserId="3310" Text="So far, my best pancakes come off stainless steel. The method is pretty simple--if the recipe calls for shortening or oil, I substitute the same quantity of unsalted butter. I melt the butter in the stainless steel pan at very low heat, then add the melted butter to the mix. The pan goes back on the stove at medium low heat.&#xD;&#xA;&#xD;&#xA;After the first pancake, I give the pan a swipe with a paper towel to get the excess butter off and prevent smoking. This is producing very good pancakes and there's no sticking at all. I expect that the same basic method would work with a cast iron skillet. " />
  <row Id="25099" PostHistoryTypeId="25" PostId="12151" RevisionGUID="8e1708a2-5a08-41fc-ac19-45a6be8533ff" CreationDate="2011-02-15T14:22:24.913" Comment="http://twitter.com/#!/StackCooking/status/37517086297169920" />
  <row Id="25100" PostHistoryTypeId="2" PostId="12176" RevisionGUID="1f5f2481-8f79-4075-b6c8-3006d37fcd95" CreationDate="2011-02-15T14:31:13.757" UserId="4283" Text="I know you specifically asked for seasoning them before steaming, but what about seasoning them after steaming? I like my potatoes with dill and pepper.. Fresh dill works wonders as well.. (now that I think of it, it might work during the steaming as well.. never tried it though..)" />
  <row Id="25101" PostHistoryTypeId="2" PostId="12177" RevisionGUID="c0db6016-9adc-469c-b0ef-923d774a7bcc" CreationDate="2011-02-15T14:34:27.640" UserId="4283" Text="I have never tried with long grain brown rice, but I have put basmati rice in the fridge many times. I try to use the most air-tight container I can find, and not keep it for too many days. To eat, I sprinkle a few drops of water on the rice and micro-wave it with the lid of the container on. That helps to make it soft and fluffy again.." />
  <row Id="25102" PostHistoryTypeId="2" PostId="12178" RevisionGUID="562bd2ae-4ced-4dd1-8b3b-ca9704d4be79" CreationDate="2011-02-15T14:34:44.617" UserId="1415" Text="it's actually even more complicated than that! different TYPES of flour weigh differently. a cup of all-purpose will weigh differently than a cup of bread flour, and both will weigh something different from a cup of unbleached white flour (and then there's wheat flour...). i tend to trust the weight per serving on the nutritional information panel, and calculate the weight per cup from that." />
  <row Id="25103" PostHistoryTypeId="2" PostId="12179" RevisionGUID="d0d9290b-1f77-4895-886c-57a6cba60070" CreationDate="2011-02-15T14:40:48.107" UserId="4086" Text="I have a great cast iron skillet that I use frequently and also take superb care of. Until I noticed the bottom is coated in rust. I believe the high heat that I use from the range top cooked off all the seasoning on the bottom + I never re-season this skillet ever since the business end of the skillet is in such fine shape. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;What should I do to repair the bottom?" />
  <row Id="25104" PostHistoryTypeId="1" PostId="12179" RevisionGUID="d0d9290b-1f77-4895-886c-57a6cba60070" CreationDate="2011-02-15T14:40:48.107" UserId="4086" Text="cast iron pan rusting on bottom surface" />
  <row Id="25105" PostHistoryTypeId="3" PostId="12179" RevisionGUID="d0d9290b-1f77-4895-886c-57a6cba60070" CreationDate="2011-02-15T14:40:48.107" UserId="4086" Text="&lt;equipment&gt;&lt;cast-iron&gt;&lt;maintenance&gt;&lt;skillet&gt;" />
  <row Id="25106" PostHistoryTypeId="2" PostId="12180" RevisionGUID="12cd3072-e67a-4943-b298-cc27f637ff38" CreationDate="2011-02-15T14:57:38.837" UserId="4391" Text="So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them even etc..&#xD;&#xA;&#xD;&#xA;I haven't been using oil, and usually the chicken thigh fillet isn't very oily. I mean, the only seasoning I use is a mixed garlic salt with some herbs. However, the thigh fillet still puts out plenty of oil, as the pan is sizzling with them by the end of the cooking time usually.&#xD;&#xA;&#xD;&#xA;Now, just yesterday, the thigh fillets I've bought were quite a bit larger than average, and a lot oilier with more fat. The pan was sizzling with oils. I didn't use any timer, but I'm wodering.. does more oil cause the cooking to get more even? That is, would the oil have helped seep the heat into the parts of the chicken that doesn't touch the pan?" />
  <row Id="25107" PostHistoryTypeId="1" PostId="12180" RevisionGUID="12cd3072-e67a-4943-b298-cc27f637ff38" CreationDate="2011-02-15T14:57:38.837" UserId="4391" Text="difference between pan-cooking with and without oil" />
  <row Id="25108" PostHistoryTypeId="3" PostId="12180" RevisionGUID="12cd3072-e67a-4943-b298-cc27f637ff38" CreationDate="2011-02-15T14:57:38.837" UserId="4391" Text="&lt;chicken&gt;&lt;cooking-techniques&gt;&lt;oil&gt;" />
  <row Id="25109" PostHistoryTypeId="2" PostId="12181" RevisionGUID="a541d3f3-8197-4240-9d50-5e4d942ef9a7" CreationDate="2011-02-15T15:29:04.957" UserId="4580" Text="I think you add the oil too rapidly.&#xD;&#xA;&#xD;&#xA; - Only add more oil, if you already have something that looks like mayonaise, don't add it too soon.&#xD;&#xA; - More importantly, just a few drops of oil at a time. Don't get too confident.&#xD;&#xA;&#xD;&#xA;Some details: the amount of mustard seems a little small (in comparison to the other amounts). Secondly, you can add a pinch of pepper if you want. Thirdly, you can add a tablespoon of water when you're done, if you think your mayonaise is too greasy.&#xD;&#xA;&#xD;&#xA;And just a personal tip: I prefer making it with a fork instead of a whisk." />
  <row Id="25110" PostHistoryTypeId="2" PostId="12182" RevisionGUID="94e67a26-30d1-41d0-94a3-3934e6bf42a1" CreationDate="2011-02-15T15:44:00.740" UserId="218" Text="It's not really a problem (in the absence of water, it won't get any worse), but if it bugs you you can scrub it with some steel wool and put some oil on it (be careful if you use something flammable). Generally the bottom of the pan doesn't stay seasoned (about half of mine are enameled on the bottom, so that wouldn't even make sense.) (I appear to be addicted to parentheticals today.)&#xD;&#xA;&#xD;&#xA;The most likely cause is it not drying completely: if I have to put water on cast iron cookware, I always put it on the stovetop on low until it's completely dry. " />
  <row Id="25111" PostHistoryTypeId="2" PostId="12183" RevisionGUID="bf47b21d-401a-4716-beb1-6b176b4612ce" CreationDate="2011-02-15T15:44:11.380" UserId="3348" Text="Get the rust off completely (wire wool or even the plastic equivalent will do), and lightly re-season (thin coat of oil, then cook it on the stovetop--you don't need a &quot;real&quot; seasoning, which will just endanger your interior if it's already good). &#xD;&#xA;&#xD;&#xA;Then, don't depend on the seasoning to protect the pan. Always dry it thoroughly before storage (towel dry carefully then give it just a few seconds on the heat to be 100% sure) and make sure the place it's sitting is always dry as well. You might consider placing it on a paper towel or other absorbent surface if you feel that the place you store it can't be kept sufficiently dry, or if you're storing it on a metal surface (to eliminate the chance of galvanic action causing the rust).&#xD;&#xA;&#xD;&#xA;If you never leave water in contact with your pan and keep it from being in contact with exposed metal, it won't rust in normal use. A little bit of seasoning on it is a little insurance policy, but as you've seen, it's not sufficient by itself." />
  <row Id="25112" PostHistoryTypeId="2" PostId="12184" RevisionGUID="6519af8a-a280-4e8f-bc04-aa4912c4f955" CreationDate="2011-02-15T15:49:36.023" UserId="218" Text="Sure. Oil gets quite hot, and it'll cook areas that aren't in direct contact with the bottom of the pan, which will certainly speed cooking time. The technical term for cooking with a small amount of oil is &lt;a href=&quot;http://en.wikipedia.org/wiki/Saut%C3%A9ing&quot;&gt;Sautéing&lt;/a&gt;. Without oil, you might call it grilling or searing? With more oil, frying.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25113" PostHistoryTypeId="2" PostId="12185" RevisionGUID="fcbc82a8-74c5-49fa-abe7-d443c02fe5d4" CreationDate="2011-02-15T15:54:53.817" UserId="4853" Text="I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them out. But I was wondering - would it be safe to eat them / cook with them?" />
  <row Id="25114" PostHistoryTypeId="1" PostId="12185" RevisionGUID="fcbc82a8-74c5-49fa-abe7-d443c02fe5d4" CreationDate="2011-02-15T15:54:53.817" UserId="4853" Text="Is it safe to eat sprouted onions?" />
  <row Id="25115" PostHistoryTypeId="3" PostId="12185" RevisionGUID="fcbc82a8-74c5-49fa-abe7-d443c02fe5d4" CreationDate="2011-02-15T15:54:53.817" UserId="4853" Text="&lt;food-safety&gt;&lt;onions&gt;" />
  <row Id="25116" PostHistoryTypeId="6" PostId="12180" RevisionGUID="5b5551ef-2cd8-45e6-bc30-890577c3c223" CreationDate="2011-02-15T16:04:48.860" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;oil&gt;&lt;grilling&gt;&lt;sauteing&gt;" />
  <row Id="25117" PostHistoryTypeId="2" PostId="12186" RevisionGUID="8097e0c6-0c19-43e2-9512-a086cf42155a" CreationDate="2011-02-15T16:13:24.853" UserId="218" Text="Sure, but the rest of the onion gets mushy and unpalatable after they've grown for a bit. Some people eat the sprouts; they have a lot of protein, so they're popular with vegans and other protein challenged groups." />
  <row Id="25118" PostHistoryTypeId="2" PostId="12187" RevisionGUID="f60e98af-6380-42c3-81cb-94ca321ed958" CreationDate="2011-02-15T16:15:20.857" UserId="1236" Text="For Valentine's Day this year I attempted to make my wife a Key Lime Pie.  I followed [Emeril's recipe][1], with one small modification: I replaced the granulated sugar in the crust with a 1:1 ratio of light brown sugar.  The key lime juice was freshly squeezed, not packaged.&#xD;&#xA;&#xD;&#xA;In case the link ever goes away, the ingredients are:&#xD;&#xA;&#xD;&#xA;**Base**: graham cracker crumbs, light brown sugar (original called for white), 1/2 stick butter melted&lt;br /&gt;&#xD;&#xA;**Filling**: condensed milk, key lime juice, whole eggs&lt;br /&gt;&#xD;&#xA;**Topping**: sour cream, powdered sugar, lime zest&#xD;&#xA;&#xD;&#xA;The pie was delicious and held together great.  I'm a good cook, but a very inexperienced baker, so overall I was very happy with how my first attempt turned out.&#xD;&#xA;&#xD;&#xA;However, after about 3 hours in the fridge this viscous liquid started seeping into the pie pan (see picture below).  My assumption is that this is lime juice and/or sugar somehow escaping, but I don't really understand how or why that would be happening.  My other thought is that it might have to do with the molasses from the brown sugar in the crust, although that seems less likely to me (I've made plenty of pies with similar crusts that didn't have this problem).&#xD;&#xA;&#xD;&#xA;As described in the recipe, I baked the crust by itself, put the filling in, baked it for 15 minutes together, and then put it in the fridge for 2 hours before cutting.  &#xD;&#xA;&#xD;&#xA;So, my questions:&#xD;&#xA;&#xD;&#xA;- What is seeping out of my pie after about 3 hours of refrigeration?&#xD;&#xA;- How can I prevent this in the future?&#xD;&#xA;&#xD;&#xA;![picture of key lime pie][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe/index.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/EYnMh.jpg" />
  <row Id="25119" PostHistoryTypeId="1" PostId="12187" RevisionGUID="f60e98af-6380-42c3-81cb-94ca321ed958" CreationDate="2011-02-15T16:15:20.857" UserId="1236" Text="What is seeping out of my key lime pie?" />
  <row Id="25120" PostHistoryTypeId="3" PostId="12187" RevisionGUID="f60e98af-6380-42c3-81cb-94ca321ed958" CreationDate="2011-02-15T16:15:20.857" UserId="1236" Text="&lt;baking&gt;&lt;pie&gt;&lt;citrus&gt;&lt;lime&gt;" />
  <row Id="25121" PostHistoryTypeId="2" PostId="12188" RevisionGUID="baf1001d-662f-450c-abed-b3a6e85cac81" CreationDate="2011-02-15T16:22:41.270" UserId="4853" Text="I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make my own by adding a bit of instant coffee mix and some sugar to plain yoghurt, but it doesn't taste nearly the same. Are there any other ingredients I can try adding? Has anyone ever tried this?" />
  <row Id="25122" PostHistoryTypeId="1" PostId="12188" RevisionGUID="baf1001d-662f-450c-abed-b3a6e85cac81" CreationDate="2011-02-15T16:22:41.270" UserId="4853" Text="How can I imitate a coffee yoghurt?" />
  <row Id="25123" PostHistoryTypeId="3" PostId="12188" RevisionGUID="baf1001d-662f-450c-abed-b3a6e85cac81" CreationDate="2011-02-15T16:22:41.270" UserId="4853" Text="&lt;coffee&gt;&lt;yogurt&gt;" />
  <row Id="25124" PostHistoryTypeId="2" PostId="12189" RevisionGUID="771fb07c-2592-4fb1-98b4-ea49646da73c" CreationDate="2011-02-15T16:33:03.857" UserId="4638" Text="In order to get meat cooked, you have to heat it. As you probably remember from physics, and experience in everyday life, heat exchange is only present where two surfaces touch (this is why vacuum is at absolute zero, there is nothing to touch there). You can actually heat things without touching, but you need radiation for that. Your microwave is capable of it, but not a kitchen stove or an open fire, and I'll assume that you don't fry chicken filets in the microwave. So we are talking heat exchange between two mediums here. &#xD;&#xA;&#xD;&#xA;In a case where a piece of food is laid in heated oil, all the oil has roughly the same temperature. The portion of the food which is submerged in the oil exchanges heat evenly everywhere (note that the food does not directly touch the pan when there is oil in it, so there is no direct heat exchange between pan metal and food). The temperature of any point of the meat is only dependent on its distance from the meat surface. This is known as frying. &#xD;&#xA;&#xD;&#xA;Of course, if you are frying at a high temperature in a shallow puddle of oil (like in a pan), the oil trapped between pan and food is hotter than the oil on the side of the food. So the food gets hotter quickly on the bottom than on the sides. This is still suitable for either flat items (your filets) or small items which are turned often in order to let all sides of the food spend some time at the bottom (stir-frying them). Still, the stuff doesn't get fried as evenly as it would be in a deep fryer (where the food is swimming in the oil, and the oil is heated from all sides). &#xD;&#xA;&#xD;&#xA;When you have an item which doesn't contain any significant amount of fat (very lean meat or a slice of a vegetable), you don't have heat transfer between oil and food. What happens depends on the temperature. &#xD;&#xA;&#xD;&#xA;If you use low temperature and no fat, the juice from the food flows out, but does not evaporate quickly. It forms a puddle. This puddle acts in the same way as the oil in the previous example, so you have a heat transfer between the submerged parts of the food item and the juice (mostly water), which is as even as in the case with oil. When you are using this method, you are simmering the food in its own juice. This is quite tasty for some veggies, e. g. zucchini. With meat, it is another thing. When you bring the stove temperature up, the juice doesn't get hotter, it just evaporates quicker, but it stays at evaporation temperature, which should be slightly above 100° for salted water. So your heat exchange is between the cold medium (food) and warm medium (juice at ~100°C). This temperature is quite enough to denaturate the proteins on the meat surface, but not enough to produce Maillard reactions, which happen at about 150°C. The inside of the meat is heated by the surface heat propagating to the center (heat conduction on the microscopic level). As meat is not such a good heat conductor, this takes quite some time at the relatively low temperature of 100°C. So you can only use this method for very thin meats. When they are thick, you'll have to either pull them from the stovetop too early, leaving them well done on the outside and underdone on the inside, or let them stay until they have cooked well on the inside. While the temperature is not high enough to sear them badly on the surface, they lose too much juice during the long cooking time, leading to unappetizing dry meat. (The reason why this is not a problem with the zucchini is that 1. Zucchini are sliced thin, and 2. Zucchini don't taste too bad if they are undercooked on the inside, meaning that you can pull them off while still juicy). &#xD;&#xA;&#xD;&#xA;So what happens if you have a very lean meat and turn the temperature up? You don't have a fluid for heat exchange any more, as there is no fat available, and juice evaporates quickly. Your heat exchange happens between pan and meat on the bottom, and then there is secondary heat exchange when the pan heats the air around the meat and the air heats the meat. This effect is relatively weak, because air is a fairly good heat insulator, and the heat from the pan will char the bottom of the meat badly before the air cooks the sides.  &#xD;&#xA;&#xD;&#xA;In this high-temperature no-fat scenario (usually known as grilling), heat transfer to the (bottom) surface of the meat is very rapid, more so than cooking and pan-frying. The rest of the meat is again heated by conduction, but the proportion of the heated area is smaller than when frying, and besides, metal-to-meat heat conduction is much quicker than outer-meat-layer-to-inner-meat-layer, so you get a much bigger heat difference between meat surface and meat center than when frying. Besides, the surface temperature of the meat is hotter than when frying at the same stove setting, because no heat is absorbed and dissipated by oil. So you get a much bigger temperature gradient in your meat, with the surface very hot and the inside quite cold. If your meat is thick, the surface will turn to coal long before the first protein in the center denaturates. &#xD;&#xA;&#xD;&#xA;So where does all this physics leave you when all you want is a tasty supper? I'd say that tradition has it best here. &#xD;&#xA;&#xD;&#xA;Grilled meat can be tasty, but a pan on a kitchen stove is not the best technique. If you make it hot enough, you'll end up with undercooked, charred meat, and if you reduce the temperature, it may be still OK, but it won't taste great, because it will be too dry. So don't use a hot stove without fat. If you want grilled meat, use a grill. &#xD;&#xA;&#xD;&#xA;Cooked meat (in a soup) tastes OK (but better if you braise it first), but cooking meat in its own sauce does not. It gets hard and dry. So the verdict on no oil and low temperature: just don't. &#xD;&#xA;&#xD;&#xA;Which leaves you with the fat options. Of course, you don't need to submerge the meat completely. Half the height is enough because you'll turn it, and somewhat lower is also OK, because the conduction is still enough. If there is enough fat present in the meat, don't add any. But if you want to fry a lean meat, add fat. The temperature you use should be high enough to quickly warm the surface, at least enough for a Maillard reaction (this is when meat turns brown and crispy, produces most of the aroma associated with high heat treatment of meat and carbs) and low enough to allow for the center to be cooked before the surface is burnt. So the more well-done you like your meat, the lower the temperature you should use and vice versa. &#xD;&#xA;&#xD;&#xA;Don't worry about the calories when frying, unlike some veggies (eggplant, mushrooms), meat does not soak up frying oil. The surface will be greasy of course. But, fat is still a macronutrient, which our body needs. It also enhances the flavours of the meal, and promotes a sated feeling. If you want to keep the calories at a reasonable level, use a leaner meat (e. g. chicken breasts without the skin), fry in vegetable oil (not frying fat like palm oil &amp; co) and put the fried meat on a cake cooling rack to let excess fat drip off. " />
  <row Id="25125" PostHistoryTypeId="2" PostId="12190" RevisionGUID="ea78e5ae-5c8a-4414-aef2-7ef861110955" CreationDate="2011-02-15T16:46:11.927" UserId="1393" Text="What you have there is simply water seeping out of the gel and bringing some dissolved stuff with it. This is known technically as &lt;a href=&quot;http://en.wikipedia.org/wiki/Syneresis_(chemistry)&quot;&gt;syneresis&lt;/a&gt;. What will help is to add something stabilize the gel. Xanthan gum is probably the easiest thing to use. You can find it at health food stores or Whole Foods because gluten-free bakers use it a lot. Start with 1/8 teaspoon pureed into your filling. Sprinkle it over the filling liquid before mixing, and put it through a sieve before baking to catch any clumps." />
  <row Id="25126" PostHistoryTypeId="2" PostId="12191" RevisionGUID="da0a4b2b-a997-4b33-aa2f-212ddb12a689" CreationDate="2011-02-15T16:47:18.273" UserId="1393" Text="I think this is going to really depend on the quality of the instant coffee you use. Go to Starbucks and pick up a packet of Via, it is probably the best tasting instant on the market. Start with about 1/4 packet for a 6 ounce yogurt and work your way up from there. You might want to add a bit of sugar too." />
  <row Id="25127" PostHistoryTypeId="2" PostId="12192" RevisionGUID="c8d4b87c-9643-452d-937d-e70c08d9778a" CreationDate="2011-02-15T16:47:30.617" UserDisplayName="user4867" Text="I have just been given new black &quot;whites&quot; at work. We are soley responsable for the laundry of these items, and I was surprised to see that my new &quot;whites&quot; are to be washed at 40 degrees. Can anyone recommened a sanitiser that wont &quot;bleach&quot; the colour but will make my uniform safe?" />
  <row Id="25128" PostHistoryTypeId="1" PostId="12192" RevisionGUID="c8d4b87c-9643-452d-937d-e70c08d9778a" CreationDate="2011-02-15T16:47:30.617" UserDisplayName="user4867" Text="Sanitising Black chef &quot;whites&quot;" />
  <row Id="25129" PostHistoryTypeId="3" PostId="12192" RevisionGUID="c8d4b87c-9643-452d-937d-e70c08d9778a" CreationDate="2011-02-15T16:47:30.617" UserDisplayName="user4867" Text="&lt;cleaning&gt;" />
  <row Id="25130" PostHistoryTypeId="2" PostId="12193" RevisionGUID="a5eaad30-c6f3-4e39-a3b2-8290bb52c414" CreationDate="2011-02-15T16:52:55.867" UserId="67" Text="Besides Xanthan, that Micheal mentioned ... some custard pie fillings will call for use of some sort of a starch (eg, corn starch), which will help prevent the 'weeping' problem, and might be something you already have in your pantry." />
  <row Id="25131" PostHistoryTypeId="2" PostId="12194" RevisionGUID="5d7f758a-42d7-4c87-818f-c20957087dbd" CreationDate="2011-02-15T16:55:55.753" UserId="1675" Text="Parsley can last up to a week, if you keep the leaves dry and weed out any leaves that are starting to turn, and are not put off by the decaying parsley matter. Putting a dry paper towel around the leaves will keep the moisture level down, and cause the parsley to last longer, this also works for lettuce. " />
  <row Id="25132" PostHistoryTypeId="2" PostId="12195" RevisionGUID="6d067e9a-577a-4514-b679-42e64580051d" CreationDate="2011-02-15T16:56:24.923" UserId="123" Text="How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel?&#xD;&#xA;&#xD;&#xA;Are there any tricks to extend its shelf life?&#xD;&#xA;&#xD;&#xA;Let's assume we're starting with a large fresh Granny Smith apple that's been partially impaled on a wooden skewer." />
  <row Id="25133" PostHistoryTypeId="1" PostId="12195" RevisionGUID="6d067e9a-577a-4514-b679-42e64580051d" CreationDate="2011-02-15T16:56:24.923" UserId="123" Text="Shelf life of a caramel apple?" />
  <row Id="25134" PostHistoryTypeId="3" PostId="12195" RevisionGUID="6d067e9a-577a-4514-b679-42e64580051d" CreationDate="2011-02-15T16:56:24.923" UserId="123" Text="&lt;storage-lifetime&gt;&lt;apples&gt;&lt;caramel&gt;" />
  <row Id="25135" PostHistoryTypeId="2" PostId="12196" RevisionGUID="0b8a9d99-41b7-437a-ab88-4436cec1fcc9" CreationDate="2011-02-15T17:06:19.723" UserId="2001" Text="The roots aren't usually very green- they're white.&#xD;&#xA;&#xD;&#xA;The part of the sprouts that is green is call... wait for it... Green onions.&#xD;&#xA;&#xD;&#xA;You can just eat the sprouts and don't bother with the spent bulb." />
  <row Id="25136" PostHistoryTypeId="2" PostId="12197" RevisionGUID="7cf69565-c2a4-42d4-a2a3-f5b37bf68a3e" CreationDate="2011-02-15T17:22:42.317" UserId="2001" Text="Oddly I have a coworker who bought a caramel apple and then left it in its plastic on his desk for about 4 years. We didn't photo document its decline but I should be able to recall.&#xD;&#xA;&#xD;&#xA;After about a week the impalement point became quite unappealing. The area around the stick darkened and softened (it seemed, I didn't touch it). The rest of the skin looked fine. &#xD;&#xA;After several years the caramel looked perfectly fine but misshapen and the apple had dried and shriveled inside of it.&#xD;&#xA;&#xD;&#xA;Based on that, and my own experience, I would conclude that a refrigerated caramel apple would have about the same life as an uncarameled apple except for the core which would need to be avoided.&#xD;&#xA;&#xD;&#xA;As for extending the life? Perhaps pour wax around the stick entry point to buy yourself a couple days?" />
  <row Id="25137" PostHistoryTypeId="2" PostId="12198" RevisionGUID="23615128-d88c-41c6-989f-9f7daaa357b2" CreationDate="2011-02-15T17:28:08.990" UserId="3688" Text="I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons (spice-seasoned anointing oil/ghee)&#xD;&#xA;&#xD;&#xA;But I only know a handful of 'phorons' e.g.&#xD;&#xA;&#xD;&#xA;Red lentils: Panchphoron + garlic and onion.&#xD;&#xA;Toor dahl: garlic + bay and mustards seeds.&#xD;&#xA;&#xD;&#xA;Does anyone know where I can find out about more phorons? Do you know any yourself?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;____&#xD;&#xA;* a Bengali word - people from different parts of the sub-continent *may* use different names" />
  <row Id="25138" PostHistoryTypeId="1" PostId="12198" RevisionGUID="23615128-d88c-41c6-989f-9f7daaa357b2" CreationDate="2011-02-15T17:28:08.990" UserId="3688" Text="'Phorons' for Dahls" />
  <row Id="25139" PostHistoryTypeId="3" PostId="12198" RevisionGUID="23615128-d88c-41c6-989f-9f7daaa357b2" CreationDate="2011-02-15T17:28:08.990" UserId="3688" Text="&lt;spices&gt;&lt;seasoning&gt;&lt;technique&gt;&lt;indian-cuisine&gt;&lt;lentils&gt;" />
  <row Id="25140" PostHistoryTypeId="6" PostId="12198" RevisionGUID="654518e2-ac4e-4f6c-a6d5-5350e6c269cd" CreationDate="2011-02-15T17:46:11.800" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;seasoning&gt;&lt;beans&gt;&lt;indian-cuisine&gt;&lt;lentils&gt;" />
  <row Id="25141" PostHistoryTypeId="2" PostId="12199" RevisionGUID="fdaff181-ed2d-4d95-a9ee-c1795aa45c4e" CreationDate="2011-02-15T17:48:56.050" UserId="1816" Text="You may consider using a small amount of [Borax][1], [Pinesol][2] or some other form of pine oil, or even the kitchen-friendly, environmentally friendly [vinegar][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chemistry.about.com/od/howthingsworkfaqs/a/howboraxworks.htm&#xD;&#xA;  [2]: http://www.pinesol.com/#/explorer/cleaning-laundry&#xD;&#xA;  [3]: http://www.vinegartips.com/Scripts/pageViewSec.asp?id=8" />
  <row Id="25142" PostHistoryTypeId="2" PostId="12200" RevisionGUID="181dcb91-40b0-4447-8bc5-fff4fd575e2f" CreationDate="2011-02-15T18:05:42.723" UserId="67" Text="&quot;Instant&quot; coffee typically is disolved in hot water, so I'd think that just stirring it into a cold product would be less than ideal.&#xD;&#xA;&#xD;&#xA;You might try [making a coffee syrup][1] (as you're adding sugar anyway) or try steeping the instant coffee in hot milk or water first, cool it down, then mixing that into the yoghurt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/coffee-syrup-24775" />
  <row Id="25143" PostHistoryTypeId="2" PostId="12201" RevisionGUID="f1d3a494-9687-4ce3-bbdd-c3c28cfd2b0a" CreationDate="2011-02-15T18:46:09.977" UserId="446" Text="I don't know about yours, but my dryer hits well over 150 degree for an extended period of time during the drying cycle.  I would think that would handle the business right there.  Throwing some quat in the rinse cycle would guarantee that no germs could survive but you would have to make sure you use enough to reach the requisite concentration. " />
  <row Id="25144" PostHistoryTypeId="5" PostId="12198" RevisionGUID="76abde7e-6872-491b-be4e-773c9773947a" CreationDate="2011-02-15T19:26:36.920" UserId="1672" Comment="OP intended a footnote with an asterisk, not a bullet" Text="I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing oil/ghee)&#xD;&#xA;&#xD;&#xA;But I only know a handful of 'phorons' e.g.&#xD;&#xA;&#xD;&#xA;Red lentils: Panchphoron + garlic and onion.&#xD;&#xA;Toor dahl: garlic + bay and mustards seeds.&#xD;&#xA;&#xD;&#xA;Does anyone know where I can find out about more phorons? Do you know any yourself?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;____&#xD;&#xA;&lt;sub&gt;* a Bengali word - people from different parts of the sub-continent *may* use different names&lt;/sub&gt;" />
  <row Id="25145" PostHistoryTypeId="24" PostId="12198" RevisionGUID="989e8d44-7c37-429f-bed4-a4499b3f9df3" CreationDate="2011-02-15T19:26:36.920" Comment="Proposed by 1672 approved by 60 edit id of 18" />
  <row Id="25146" PostHistoryTypeId="2" PostId="12202" RevisionGUID="68e9e408-a44f-4b98-8c55-6827eb0c9ee9" CreationDate="2011-02-15T19:37:07.227" UserId="4504" Text="I would avoid the instant coffee and just stir in a bit of regular coffee that's been made and sweetened to your taste.  " />
  <row Id="25147" PostHistoryTypeId="25" PostId="12187" RevisionGUID="05db3392-a3cf-41cf-9e4c-87e33809021c" CreationDate="2011-02-15T20:22:25.483" Comment="http://twitter.com/#!/StackCooking/status/37607685071446016" />
  <row Id="25148" PostHistoryTypeId="2" PostId="12203" RevisionGUID="2eabbb9f-3307-4055-bac8-483f1fb6039d" CreationDate="2011-02-15T21:17:26.530" UserId="3688" Text="I used to like getting a coffee cream chocolate (out of standard boxes of say  'Milk Tray' or whatever) and melting it into my yoghurt. Try it, you might like it ;-)" />
  <row Id="25149" PostHistoryTypeId="2" PostId="12204" RevisionGUID="3f1131f7-c5ca-4ed9-97fd-20311901ae75" CreationDate="2011-02-15T21:32:04.227" UserId="4697" Text="If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano." />
  <row Id="25150" PostHistoryTypeId="1" PostId="12204" RevisionGUID="3f1131f7-c5ca-4ed9-97fd-20311901ae75" CreationDate="2011-02-15T21:32:04.227" UserId="4697" Text="Why does salt taste different in different dishes?" />
  <row Id="25151" PostHistoryTypeId="3" PostId="12204" RevisionGUID="3f1131f7-c5ca-4ed9-97fd-20311901ae75" CreationDate="2011-02-15T21:32:04.227" UserId="4697" Text="&lt;flavor&gt;&lt;spices&gt;&lt;salt&gt;" />
  <row Id="25152" PostHistoryTypeId="2" PostId="12205" RevisionGUID="11664b72-ad70-4fa6-b1e6-bca075ada6bd" CreationDate="2011-02-15T21:56:58.257" UserId="4873" Text="I've noticed that meatballs are one type of food that often tastes much better the next day.  So whenever I make meatballs, I make lots of extras and put them in my fridge to allow the flavors to &quot;develop&quot;.&#xD;&#xA;&#xD;&#xA;However, when I warm the meatballs up in the microwave they sometimes get dry or have slightly tough and rubbery spots -- especially on outside edges.&#xD;&#xA;&#xD;&#xA;What is the best technique to re-warm / re-serve meatballs that you have made the previous day (or a couple days prior) so they stay moist and delicious?&#xD;&#xA;" />
  <row Id="25153" PostHistoryTypeId="1" PostId="12205" RevisionGUID="11664b72-ad70-4fa6-b1e6-bca075ada6bd" CreationDate="2011-02-15T21:56:58.257" UserId="4873" Text="What is the best way to re-serve day old meat balls?" />
  <row Id="25154" PostHistoryTypeId="3" PostId="12205" RevisionGUID="11664b72-ad70-4fa6-b1e6-bca075ada6bd" CreationDate="2011-02-15T21:56:58.257" UserId="4873" Text="&lt;culinary-uses&gt;&lt;reheating&gt;&lt;meatballs&gt;" />
  <row Id="25155" PostHistoryTypeId="2" PostId="12206" RevisionGUID="876ca0fe-3d47-44bd-a023-6c164beb0d27" CreationDate="2011-02-15T21:58:21.440" UserId="4872" Text="I would recommend inviting your friends and family over for a cheese fondue party. Fondue requires a large amount of Emmental, so this should take care of your space issue. Also, Emmental is the perfect fondue cheese with its distinctly nutty flavor that complements the addition of dry white wine and Kirsch liqueur. &#xD;&#xA;&#xD;&#xA;http://RacletteChalet.com" />
  <row Id="25156" PostHistoryTypeId="2" PostId="12207" RevisionGUID="286767cd-c625-461e-8d3b-568f3c3c8b5d" CreationDate="2011-02-15T22:04:50.420" UserId="4857" Text="This is because salt is a natural flavor enhancer, which basically brings out the flavor of whatever you are putting it in. Different salts also give different flavors, depending of the minerality in them." />
  <row Id="25157" PostHistoryTypeId="2" PostId="12208" RevisionGUID="b087ac07-d737-45e5-9f1c-7bd57acf21a7" CreationDate="2011-02-15T22:07:37.460" UserId="231" Text="Salt has a neat ability to bring out and enhance flavours in other foods. If the food tastes &quot;salty&quot;, you're probably adding too much. If you use something like Kosher salt, you don't actually need to use very much to add the flavor.&#xD;&#xA;&#xD;&#xA;[Here's a decent article on it][1].&#xD;&#xA;&#xD;&#xA;Alton Brown talks about it in many [different][2] [episodes][3].&#xD;&#xA;&#xD;&#xA;  [1]: http://www.diabetesdaily.com/simplycooking/2010/03/the-importance-of-salt.php&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/season7/Salt/salt.htm&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/Season13/salty_desserts/salty_sweet_trans.htm" />
  <row Id="25158" PostHistoryTypeId="2" PostId="12209" RevisionGUID="b6c44942-6ad7-4a30-9c40-35ecedf45ab4" CreationDate="2011-02-15T22:08:42.303" UserId="4857" Text="If you can, instead of using the microwave put them in the pot with the sauce that you made and add a bit of extra water. Carefully move them around so they get warmed up evenly and do not lose shape.&#xD;&#xA;&#xD;&#xA;You can achieve similar results by putting all together in the microwave for half the time, then toss them around, and put them in for the rest of the time." />
  <row Id="25159" PostHistoryTypeId="2" PostId="12210" RevisionGUID="f83c9476-1a8a-49f0-8042-8a285c4fa9eb" CreationDate="2011-02-15T22:09:47.253" UserId="3348" Text="My preferred method by far would be heating them in a pot along with some kind of sauce.&#xD;&#xA;&#xD;&#xA;Failing that, I think I might try putting them in a tightly covered pot in the oven along with just a little water (just a tablespoon or so)--that would gently heat them and also keep them moist." />
  <row Id="25160" PostHistoryTypeId="6" PostId="12188" RevisionGUID="ccdad256-b4d8-49cb-afa4-0b4237abd334" CreationDate="2011-02-15T22:12:20.870" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;coffee&gt;&lt;yogurt&gt;" />
  <row Id="25161" PostHistoryTypeId="2" PostId="12211" RevisionGUID="46205c29-cc82-4c01-a650-06096f455de6" CreationDate="2011-02-15T22:32:15.383" UserId="4283" Text="OK. So for the real answer.. Here are some 'tadka' that I know..&#xD;&#xA;&#xD;&#xA; 1. Typical : Mustard, Turmeric, Asafotida, Red Chilli Powder&#xD;&#xA; 2. Jeera : Cumin (sometimes in ghee (clarified butter) instead of oil)&#xD;&#xA; 3. Just Garlic : Garlic&#xD;&#xA;&#xD;&#xA; " />
  <row Id="25162" PostHistoryTypeId="2" PostId="12212" RevisionGUID="c0b3b6d9-47d8-46d2-b37e-b9b50f8f090b" CreationDate="2011-02-15T22:35:13.450" UserId="3688" Text="Dagad Phool: http://www.mamtaskitchen.com/board/showthread.php?thread_id=9512" />
  <row Id="25163" PostHistoryTypeId="2" PostId="12213" RevisionGUID="83d6ff50-3cb7-4eba-88e4-2e3d002458d9" CreationDate="2011-02-15T23:16:16.017" UserId="4012" Text="The following site has a few recipes under the header of Basic Tempering Dal Recipes:&#xD;&#xA;&#xD;&#xA;http://www.ifood.tv/network/basic_tempering_dal/recipes&#xD;&#xA;&#xD;&#xA;Being described as &quot;basic&quot;, these may not be using any really special spices; but on the other hand, from what you said at the start of your question I'm going to assume you're not in India yourself and that therefore you likely won't have access either to many of the more unique spices that are used in India to season dahl. For more ideas, you can find many bloggers that have posted recipes online, but (at least for English-language recipes) you may need to use different search term variations (&quot;tadka dal&quot;, &quot;tarka dahl&quot;, &quot;lentil tempering&quot;, ...). Again, this may lead to recipes using rather basic combinations, but I hope you at least pick up a new idea or two." />
  <row Id="25164" PostHistoryTypeId="5" PostId="12213" RevisionGUID="a8bc1c32-cb0d-4fa5-8072-b6aa58a112e2" CreationDate="2011-02-15T23:28:01.103" UserId="4012" Comment="deleted 2 characters in body; added 13 characters in body" Text="The following site has a few recipes under the header of Basic Tempering Dal Recipes:&#xD;&#xA;&#xD;&#xA;http://www.ifood.tv/network/basic_tempering_dal/recipes&#xD;&#xA;&#xD;&#xA;Being described as &quot;basic&quot;, these won't be using any really special spices; but on the other hand, from what you said at the start of your question I'm going to assume you're not in India yourself and that therefore you likely won't have access either to many of the more unique spices that are used in India to season dahl. For more ideas, you can find many bloggers that have posted recipes online, but (at least for English-language recipes) you may need to use different search term variations to find them (&quot;tadka dal&quot;, &quot;tarka dahl&quot;, &quot;lentil tempering&quot;, ...). Again, this may lead to recipes using rather basic combinations, but I hope you at least pick up a new idea or two." />
  <row Id="25165" PostHistoryTypeId="2" PostId="12214" RevisionGUID="bf587b93-6bfa-471e-aba3-da6e33be7d88" CreationDate="2011-02-15T23:57:11.630" UserId="4086" Text="Salt is completely water soluble, unlike only trace amount of what is in oregano. That being the case, it will completely saturate anything that is wet, therefore it can completely consume and pair with every bite, whereas oregano remains in chunks and can be distinctly tasted alone." />
  <row Id="25166" PostHistoryTypeId="2" PostId="12215" RevisionGUID="854cec6b-6278-4705-9ad5-c002ae2e2cb2" CreationDate="2011-02-16T00:23:29.503" UserId="4877" Text="Xanthan gum is good stuff in its place, but might be tricky to add to pie filling at home. I know that when I add it to hot sauce in the making (5gm/gallon) I have to be stirring like mad in order to avoid lumps of the stuff, and hot sauce is a LOT thinner than key lime filling.&#xD;&#xA;Another egg might be a better choice for the pie. I add 2 yolksw, and a whole egg to my lime pies.&#xD;&#xA;Also, you're not overdoing it on the limejuice, are you? Getting the pH too low could spell trouble for the stability of the gel." />
  <row Id="25168" PostHistoryTypeId="2" PostId="12217" RevisionGUID="77643b6a-9372-4688-8bcd-c528020ad495" CreationDate="2011-02-16T01:13:08.337" UserId="3688" Text="It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the Wikipedia article is vague indeed." />
  <row Id="25169" PostHistoryTypeId="1" PostId="12217" RevisionGUID="77643b6a-9372-4688-8bcd-c528020ad495" CreationDate="2011-02-16T01:13:08.337" UserId="3688" Text="How do you make 'Rabri'?" />
  <row Id="25170" PostHistoryTypeId="3" PostId="12217" RevisionGUID="77643b6a-9372-4688-8bcd-c528020ad495" CreationDate="2011-02-16T01:13:08.337" UserId="3688" Text="&lt;recipe&gt;&lt;milk&gt;&lt;dessert&gt;&lt;indian-cuisine&gt;&lt;pudding&gt;" />
  <row Id="25171" PostHistoryTypeId="6" PostId="12217" RevisionGUID="2c24b26e-6b2f-4f62-bfc9-ba618b9d7eb8" CreationDate="2011-02-16T01:26:04.637" UserId="41" Comment="edited tags" Text="&lt;milk&gt;&lt;dessert&gt;&lt;indian-cuisine&gt;&lt;pudding&gt;" />
  <row Id="25172" PostHistoryTypeId="25" PostId="12217" RevisionGUID="009e72d1-1b3f-468b-88fe-c51c06d0a791" CreationDate="2011-02-16T02:22:26.227" Comment="http://twitter.com/#!/StackCooking/status/37698283694604288" />
  <row Id="25173" PostHistoryTypeId="2" PostId="12218" RevisionGUID="cd4730e0-7a12-4324-b41d-cd8cc2ceba19" CreationDate="2011-02-16T02:29:39.957" UserId="1449" Text="[![Learning to Cook][1]][2]  &#xD;&#xA;*Mouseover text:* And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have leftovers!'&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Randall Munroe really hit the nail on the head with this comic and especially the mouseover text. There's this sort of cycle that I seem to follow when I try cooking, and I need to get my way out of it. It goes like this:&#xD;&#xA;&#xD;&#xA;  1. Decide I should cook something.&#xD;&#xA;  2. Thumb through my recipe books, find one or two recipes I like.&#xD;&#xA;  3. Write down the ingredients for the recipes in a list.&#xD;&#xA;  4. Go to the grocery store, stumble around for a while and eventually find exactly those ingredients.&#xD;&#xA;  5. Go back home; at some point in time soon after, cook each recipe.&#xD;&#xA;  6. Whew, that was a lot of work! Spend the next week or two eating junk again, until I decide I should cook something. (repeat)&#xD;&#xA;&#xD;&#xA;Very similar to the comic; sometimes I too let the leftovers go bad (usually not). And every time I rack up a huge bill at the supermarket and think to myself it's justified because of the leftovers or the amount of food. Not to mention, that's a lot of work for just a couple of meals, and a long list of ingredients.&#xD;&#xA;&#xD;&#xA;I love cooking fresh meals but that's just so much overhead and so time consuming! So I always resort back to Easy Mac, Ramen, frozen dinners and frozen pizza. Yuck.&#xD;&#xA;&#xD;&#xA;How can I escape this cycle and cut down on the overhead? How can I focus on more than 2 recipes at a time without buying giant lists of ingredients and spending tons of money? Is it really worth the trouble or should I just chock it up to being a college student and wonder about the years ahead of me where I'll have much more time to spend cooking one meal at a time?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/oWdUA.png&#xD;&#xA;  [2]: http://www.xkcd.com/854/" />
  <row Id="25174" PostHistoryTypeId="1" PostId="12218" RevisionGUID="cd4730e0-7a12-4324-b41d-cd8cc2ceba19" CreationDate="2011-02-16T02:29:39.957" UserId="1449" Text="How do we escape the cycle of bad college eating?" />
  <row Id="25175" PostHistoryTypeId="3" PostId="12218" RevisionGUID="cd4730e0-7a12-4324-b41d-cd8cc2ceba19" CreationDate="2011-02-16T02:29:39.957" UserId="1449" Text="&lt;shopping&gt;&lt;menu-planning&gt;&lt;budget-cooking&gt;" />
  <row Id="25176" PostHistoryTypeId="2" PostId="12219" RevisionGUID="9aab346c-8023-4822-bb8c-0cd000e233e6" CreationDate="2011-02-16T02:33:32.403" UserId="4296" Text="I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to cook on low for 3-4 hours. If I cook it on low for 3-4 hours, and then put it on warm before I leave for work, will it be a bacteria minefield or will it be warm enough to keep the food safe from bacteria?" />
  <row Id="25177" PostHistoryTypeId="1" PostId="12219" RevisionGUID="9aab346c-8023-4822-bb8c-0cd000e233e6" CreationDate="2011-02-16T02:33:32.403" UserId="4296" Text="Is it bad to leave the crock pot on &quot;warm&quot; (not low) all day?" />
  <row Id="25178" PostHistoryTypeId="3" PostId="12219" RevisionGUID="9aab346c-8023-4822-bb8c-0cd000e233e6" CreationDate="2011-02-16T02:33:32.403" UserId="4296" Text="&lt;food-safety&gt;&lt;crockpot&gt;" />
  <row Id="25179" PostHistoryTypeId="2" PostId="12220" RevisionGUID="5ca3bf33-42ec-4a76-813f-24a2cc5f2822" CreationDate="2011-02-16T03:20:51.887" UserId="94" Text="I'm in the same situation as you are, I'm a college student on a budget. What you need to do is convince yourself that it's better to cook your own food. I accomplish this by tracking how much I spend on food at the grocery store each week, and comparing it to buying fast food. I've been doing this since Summer of 2010 and trust me, cooking yourself is a lot cheaper. Per day, I spend about the same that I would on one meal (pizza, whatever), only that includes breakfast, dinner, snacks, etc. If you track it yourself, you will quickly find it's more expensive to eat out, although it is convenient. &#xD;&#xA;&#xD;&#xA;I also make a list of meals I would like for the week (I shop a week at a time), and use this list when purchasing and stick to it. You'll find that when you follow recipes, you can make a lot of substitutions for what you have on hand instead of having to buy another ingredient. &#xD;&#xA;&#xD;&#xA;To avoid losing ingredients, just stick them in the freezer! Meat, vegetables, whatever you're buying, most of it can be frozen. And frozen stuff lasts for weeks (minimum). Leftovers can be frozen too. When whole chickens are on sale for example, I buy them up (2-3 at a time) and freeze them until needed. &#xD;&#xA;&#xD;&#xA;The worst thing I find is (as you've probably seen) the time commitment. It takes time, but you if you cook more you get better at it. &#xD;&#xA;&#xD;&#xA;I also find that the less &quot;processed&quot; food is, the cheaper it is. For example, buy whole chicken or split chicken breasts instead of boneless/skinless/etc. and cut it up yourself. Look for the &quot;reduced price&quot; meats when their sell-by date is close to expiring, and freeze them. They are fine. Buy potatoes, canned vegetables, and avoid meals that come in a box! They seem cheap but they are more expensive than what you can do yourself. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... and finally, the real motivation (for me at least) is that I got sick of the options available around campus. If you make your own food, you're not limited by a menu and eventually it will taste better!&#xD;&#xA;" />
  <row Id="25180" PostHistoryTypeId="2" PostId="12221" RevisionGUID="326f06ee-0b8f-4615-9466-e9cdc15a1047" CreationDate="2011-02-16T03:51:11.243" UserId="1393" Text="I like Kryptic's suggestions, and would add: learn to make some very simple dishes that take say 5 ingredients, make good use of inexpensive grains and beans, and learn how to make simple stir-fries and other dishes that can easily be made for just 1 person. Example menus:&#xD;&#xA;&#xD;&#xA;(1) White rice cooked with salsa, reheat a can of black or pinto beans, shredded cheese, good corn tortillas&#xD;&#xA;(2) Pan-fried tofu or tempeh with broccoli, brown rice, &lt;a href=&quot;http://www.herbivoracious.com/2010/03/gomashio-japanese-sesame-seed-salt-condiment-recipe.html&quot;&gt;gomashio&lt;/a&gt;.&#xD;&#xA;(3) Scrambled eggs, homefries, whole wheat toast.&#xD;&#xA;(4) Any kind of Indian dal over rice makes a hearty one-bowl meal&#xD;&#xA;(5) Simple pastas - you can easily boil a single serving and combine with a butter and parm, or jarred spaghetti sauce, or a simple pan condiment of a sauteed vegetable in olive oil, garlic, and chili flakes&#xD;&#xA;&#xD;&#xA;This stuff is all good college eating, easy to make in small amounts for one or two meals, and a good way to build your confidence in the kitchen in preparation for the day when you have a larger audience!" />
  <row Id="25181" PostHistoryTypeId="2" PostId="12222" RevisionGUID="05c1e066-7615-40ce-9a55-9f10fc1bcecf" CreationDate="2011-02-16T03:52:02.847" UserDisplayName="user4879" Text="I live in the tropics and every icing that I've used for cakes melts on the cake if it is not refrigerated. IS there any icing at all that will stay stiff once I ice the cake with it??? I would like to be able to pipe borders etc without it just melting off the cake. Traditional buttercream and royal icings just don't work." />
  <row Id="25182" PostHistoryTypeId="1" PostId="12222" RevisionGUID="05c1e066-7615-40ce-9a55-9f10fc1bcecf" CreationDate="2011-02-16T03:52:02.847" UserDisplayName="user4879" Text="Cake icing that doesn't melt in the heat" />
  <row Id="25183" PostHistoryTypeId="3" PostId="12222" RevisionGUID="05c1e066-7615-40ce-9a55-9f10fc1bcecf" CreationDate="2011-02-16T03:52:02.847" UserDisplayName="user4879" Text="&lt;icing&gt;" />
  <row Id="25184" PostHistoryTypeId="2" PostId="12223" RevisionGUID="cffa3335-bfd1-452f-a12b-eced21c6d463" CreationDate="2011-02-16T04:03:18.870" UserId="67" Text="These days, with the advent of smart phones, you might be better off with a methodology more like:&#xD;&#xA;&#xD;&#xA;1. Go to the store.&#xD;&#xA;2. Find what's on sale that you'd be willing to eat.  (ie, not bacon, if you're muslim or kosher)&#xD;&#xA;3. Look up a recipe that uses the ingredients&#xD;&#xA;4. Make sure it doesn't require tools or skills that you don't have, or take longer than you want to spend&#xD;&#xA;5. Buy the stuff &amp; take it home&#xD;&#xA;6. Cook&#xD;&#xA;&#xD;&#xA;The problem with finding the recipe first, then going to the store is that you won't know what's on sale ... so you end up spending more than you really should've, and feel guilty when it doesn't come out perfectly, or annoyed that you could've just gone with the frozen pizza instead.&#xD;&#xA;&#xD;&#xA;In some cases, you either can't find a critical ingredient, or what you do find is produce that's on the verge of rotting in the bins because most chain grocery stores in the US don't have the autonomy to mark stuff down before it's gone off ... so you're either stuck with going through with the recipe with less than ideal ingredients (always a bad mistake), improvising, or giving up and going for the microwave burrito.&#xD;&#xA;&#xD;&#xA;See the different questions that I linked to in the comments -- there have been *lots* of suggestions for people just starting out; it'd be pointless to repeat it all here.&#xD;&#xA;&#xD;&#xA;... and if you don't have a smart phone ... see some of the suggestions for starter books (it's in one of the ones I liked to).  Stuff like '[How to Cook Without a Book][1]' can get you better prepared to improvise based on what you can find rather than tied to recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/How-Cook-Without-Book-Techniques/dp/0767902793" />
  <row Id="25185" PostHistoryTypeId="2" PostId="12224" RevisionGUID="30b8c64b-d700-45ea-b74c-da6b23a2e50d" CreationDate="2011-02-16T04:09:35.110" UserId="3903" Text="Can I cook boneless skinless chicken thigh portions to taste like drumsticks?&#xD;&#xA;&#xD;&#xA;My store doesn't have IQF (individually quick frozen) drumsticks, so I&#xD;&#xA;bought IQF boneless skinless chicken thigh portions, on the theory&#xD;&#xA;that they're both dark meat.&#xD;&#xA;&#xD;&#xA;Unfortunately, the thighs have a LOT more fat and actually made me a&#xD;&#xA;little naseous.&#xD;&#xA;&#xD;&#xA;Is there any way to cook thighs to taste more like drumsticks? For&#xD;&#xA;example, somehow draining more fat out of them or something?&#xD;&#xA;" />
  <row Id="25186" PostHistoryTypeId="1" PostId="12224" RevisionGUID="30b8c64b-d700-45ea-b74c-da6b23a2e50d" CreationDate="2011-02-16T04:09:35.110" UserId="3903" Text="Cook boneless skinless chicken thigh portions to taste like drumsticks?" />
  <row Id="25187" PostHistoryTypeId="3" PostId="12224" RevisionGUID="30b8c64b-d700-45ea-b74c-da6b23a2e50d" CreationDate="2011-02-16T04:09:35.110" UserId="3903" Text="&lt;chicken&gt;" />
  <row Id="25188" PostHistoryTypeId="2" PostId="12225" RevisionGUID="3e1e5b4a-573e-43d5-95d7-6197b9b729d6" CreationDate="2011-02-16T04:39:17.703" UserId="1415" Text="i will second everything everyone's said, and also add this: you can't cram for cooking like you'd cram for an exam, and then be done. you won't get it on your first go, or maybe even your tenth. it's a learning process, and it can be one that you can continue to enjoy your whole life. don't be intimidated. start slow, with pastas and easy (like Michael mentioned above) 5-ingredient dishes, and work your way up. being able to say, &quot;i made this!&quot; is SO satisfying, especially when you surprise yourself (or your family, friends, and loved ones) with how good it tastes. and yes, it certainly IS cheaper and healthier in the long run -- and aren't you worth it?" />
  <row Id="25189" PostHistoryTypeId="2" PostId="12226" RevisionGUID="9e973338-b6cc-4ff8-8440-0988d28c7b9a" CreationDate="2011-02-16T04:42:24.957" UserId="2909" Text="I suspect &quot;warm&quot; is meant to maintain temperature, rather than raise it. My crock pots are too ancient to have anything other than &quot;high&quot; and &quot;low&quot;, so I can't assert any real authority. However, if you reach 145F within the first hour at the highest setting, then keep it at &quot;warm&quot;, and test the temperature after about 30 minutes with an instant-read thermometer and it stays around 145-160F, you'll probably be fine. Personally, I'd test the temperature first by cooking water.&#xD;&#xA;&#xD;&#xA;If the temperature stays above 145F at low, the worst risk you'll have is overcooking. Beans  and vegetables like carrots and celery can overcook fairly easily in a crock pot, but higher collagen meats meant for stews tend to be fine when cooked for extended periods. Most crock pot recipes for stews and soups usually hold fine when at low for a full workday, although that's presuming the classic 70s soup aesthetic.&#xD;&#xA;&#xD;&#xA;However, I would be inclined to attempt the recipe using the low setting rather than reducing it to warm, if you're not going to test the temperature first. If it turns out to be overcooked, you can always puree the ingredients with a blender...&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25190" PostHistoryTypeId="5" PostId="12226" RevisionGUID="24031a8a-20c3-4f68-b2ca-4a1a4be2f8a0" CreationDate="2011-02-16T04:51:21.220" UserId="2909" Comment="added 228 characters in body" Text="I suspect &quot;warm&quot; is meant to maintain temperature, rather than raise it. My crock pots are too ancient to have anything other than &quot;high&quot; and &quot;low&quot;, so I can't assert any real authority. However, if you reach 145F within the first hour at the highest setting, then keep it at &quot;warm&quot;, and test the temperature after about 30 minutes with an instant-read thermometer and it stays around 140-160F, you'll probably be fine. Personally, I'd test the temperature first by cooking water.&#xD;&#xA;&#xD;&#xA;If the temperature stays above 140F at low, the worst risk you'll have is overcooking. Beans  and vegetables like carrots and celery can overcook fairly easily in a crock pot, but higher collagen meats meant for stews tend to be fine when cooked for extended periods. Most crock pot recipes for stews and soups usually hold fine when at low for a full workday, although that's presuming a somewhat 70s-era soup aesthetic, which is probable for a crockpot recipe.&#xD;&#xA;&#xD;&#xA;However, I would be inclined to attempt the recipe using the low setting rather than reducing it to warm, if you're not going to test the temperature first. If it turns out to be overcooked, you can always puree the ingredients with a blender...&#xD;&#xA;&#xD;&#xA;I also doubt that switching to &quot;warm&quot; would be dramatically less likely to overcook the food than &quot;low&quot;, unless it holds at a pretty stable 140F, and low ends up somewhere around 160F." />
  <row Id="25191" PostHistoryTypeId="2" PostId="12227" RevisionGUID="00176e15-27dc-4f1b-b5be-eb3cf060a0e4" CreationDate="2011-02-16T05:04:19.943" UserId="3655" Text="A couple months ago, I went on a diet primarily consisting of [Nutraloaf](http://cooking.stackexchange.com/questions/tagged/nutraloaf) (with Tabasco or other flavor-adding sauces) for meals, and sunflower seeds for occasional snacking. Three weeks in, I started experiencing some digestive problems and a general malaise, and my doctor referred me to a nutritionist. Long story short, my diet was seriously lacking in fiber.&#xD;&#xA;&#xD;&#xA;I've found psyllium husk fiber to be far superior to traditional options, and have since been consuming it as a daily supplement. What I'd like to do, however, is integrate it into my cooking. There is a serious dearth of psyllium husk-based recipes on the Internet, which leads me to query the experts here.&#xD;&#xA;&#xD;&#xA;How should I go about modifying my recipes to use psyllium husk? Also, should I worry about heating psyllium husk, and possibly changes its digestive qualities?" />
  <row Id="25192" PostHistoryTypeId="1" PostId="12227" RevisionGUID="00176e15-27dc-4f1b-b5be-eb3cf060a0e4" CreationDate="2011-02-16T05:04:19.943" UserId="3655" Text="Best Practices for Cooking with Psyllium Husk?" />
  <row Id="25193" PostHistoryTypeId="3" PostId="12227" RevisionGUID="00176e15-27dc-4f1b-b5be-eb3cf060a0e4" CreationDate="2011-02-16T05:04:19.943" UserId="3655" Text="&lt;food-science&gt;" />
  <row Id="25194" PostHistoryTypeId="25" PostId="12218" RevisionGUID="f043a8f2-de5b-4c20-be94-c156987c702c" CreationDate="2011-02-16T05:22:25.653" Comment="http://twitter.com/#!/StackCooking/status/37743580344750080" />
  <row Id="25195" PostHistoryTypeId="2" PostId="12228" RevisionGUID="41a98f2f-2872-4d86-821e-5504064f6e16" CreationDate="2011-02-16T07:55:59.500" UserId="3750" Text="What you really need is to learn to cook with things that don't go bad.  Get a supply of spices, some pastas, canned goods (tomato sauce!), rice, etc...  This kind of stuff can stay in the cupboard (not the fridge) for years before going bad.&#xD;&#xA;&#xD;&#xA;Get some long lasting condiments.  Soy sauce, mayo, catsup, stuff like that.&#xD;&#xA;&#xD;&#xA;Get some small amounts of semi-long lasting goods like cheese and such (you can carve off the outside if it molds).  Get some eggs and butter.&#xD;&#xA;&#xD;&#xA;Potatoes last a good bit too if you treat them right.  You can fry them, bake them, mash them, boil them....&#xD;&#xA;&#xD;&#xA;Learn to throw stuff together out of that.  For example, boiled mac noodles+shredded cheddar == much better mac&amp;cheese than any box crap and it's not even any harder.&#xD;&#xA;&#xD;&#xA;Grab a pound of ground beef, fry it and chunkify it...throw in some tomato sauce, garlic, onion powder, pepper, oregano, basil...whatever...you've got spaghetti sauce.  Throw in canned corn and mac noodles and you've got goulash.  Next day, put some water in the pan (just throw the whole pan in the fridge overnight) and cook it again...little secret: I sometimes even like it better the next day.  Nuke works too.&#xD;&#xA;&#xD;&#xA;Mix olive oil with some spices and throw it on some noodles...some cheese of some sort if you want...pesto!&#xD;&#xA;&#xD;&#xA;Pick up some cream at the store, cook with butter and thicken with cheese - alfredo.&#xD;&#xA;&#xD;&#xA;Mix flour, egg, milk (or water), sugar, and baking powder in bowl...poor into frying pan = pancake.  Add more egg and put in waffle iron.&#xD;&#xA;&#xD;&#xA;Flour + butter + water rolled out and fried = tortilla.  Scramble some eggs, with some chopped and fried potato...add peppers and crap that you may have bought at some point...breakfast burrito.&#xD;&#xA;&#xD;&#xA;1c flour + .25c oil + .25c water mixed up = quiche crust.  Eggs, milk, + whatever = inside.&#xD;&#xA;&#xD;&#xA;Flour + water + yeast rolled out and baked = pita  Without yeast = flatbread.&#xD;&#xA;&#xD;&#xA;flour + eggs + oil + water rolled out and cut = noodles.&#xD;&#xA;&#xD;&#xA;Black bananna + sugar, flour, egg, milk, various other bits, baking powder = bananna bread.&#xD;&#xA;&#xD;&#xA;Powdered sugar + butter + milk = frosting base...add cocoa to make chocolate.  Put on graham cracker and dip in milk.&#xD;&#xA;&#xD;&#xA;Chopped chicken breast + garlic, salt, pepper, + whatever vegies/onions you might have + oil + wok = stir fry.  Chicken = cheap.  Put in freezer.  Pork chop work nice too.&#xD;&#xA;&#xD;&#xA;Lots of really great stuff you can make without quickly perishing foods.  The only thing that's really trouble is fresh fruits and veggies.  Just buy one thing and eat it for a week before getting the next.  Throw the rest together.  Pick up your meats fresh and/or couple frozen bits.&#xD;&#xA;&#xD;&#xA;So that's it.  Stick with non-perishables.  Rice, sugars, flour, spices, canned foods.  Learn how to throw it together in novel ways.  Don't target some recipe, buy a bunch of stuff and watch it rot.  Get the necessities and mix them up.  You seriously don't need to go overboard to beat out fast food.  I can, by my own taste, compete with the pros with just the crap listed so far&#xD;&#xA;&#xD;&#xA;Every so often pick up a fast perishable or two and just keep using it until its gone.&#xD;&#xA;&#xD;&#xA;Learn how to make pizza from scratch..." />
  <row Id="25196" PostHistoryTypeId="25" PostId="12222" RevisionGUID="ad8f0bdd-d935-469a-8738-38a44d30d4d3" CreationDate="2011-02-16T08:22:26.363" Comment="http://twitter.com/#!/StackCooking/status/37788881487138816" />
  <row Id="25197" PostHistoryTypeId="5" PostId="12218" RevisionGUID="7cf3779c-7cf6-467d-aa44-ebb848760d64" CreationDate="2011-02-16T08:44:46.213" UserId="3680" Comment="Added mouseover text as mouseover text..." Text="[![Learning to Cook][1]][2]  &#xD;&#xA;*Mouseover text:* And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have leftovers!'&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;Randall Munroe really hit the nail on the head with this comic and especially the mouseover text. There's this sort of cycle that I seem to follow when I try cooking, and I need to get my way out of it. It goes like this:&#xD;&#xA;&#xD;&#xA;  1. Decide I should cook something.&#xD;&#xA;  2. Thumb through my recipe books, find one or two recipes I like.&#xD;&#xA;  3. Write down the ingredients for the recipes in a list.&#xD;&#xA;  4. Go to the grocery store, stumble around for a while and eventually find exactly those ingredients.&#xD;&#xA;  5. Go back home; at some point in time soon after, cook each recipe.&#xD;&#xA;  6. Whew, that was a lot of work! Spend the next week or two eating junk again, until I decide I should cook something. (repeat)&#xD;&#xA;&#xD;&#xA;Very similar to the comic; sometimes I too let the leftovers go bad (usually not). And every time I rack up a huge bill at the supermarket and think to myself it's justified because of the leftovers or the amount of food. Not to mention, that's a lot of work for just a couple of meals, and a long list of ingredients.&#xD;&#xA;&#xD;&#xA;I love cooking fresh meals but that's just so much overhead and so time consuming! So I always resort back to Easy Mac, Ramen, frozen dinners and frozen pizza. Yuck.&#xD;&#xA;&#xD;&#xA;How can I escape this cycle and cut down on the overhead? How can I focus on more than 2 recipes at a time without buying giant lists of ingredients and spending tons of money? Is it really worth the trouble or should I just chock it up to being a college student and wonder about the years ahead of me where I'll have much more time to spend cooking one meal at a time?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/oWdUA.png &quot;And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get out of them! Especially since each one will have leftovers!'&quot;&#xD;&#xA;  [2]: http://www.xkcd.com/854/" />
  <row Id="25198" PostHistoryTypeId="24" PostId="12218" RevisionGUID="09be1e51-7c8b-4c28-9fc5-377775c297ea" CreationDate="2011-02-16T08:44:46.213" Comment="Proposed by 3680 approved by 210 edit id of 20" />
  <row Id="25199" PostHistoryTypeId="5" PostId="12221" RevisionGUID="743ac09a-42e7-48a0-80e8-c5e8e610fde0" CreationDate="2011-02-16T08:45:02.297" UserId="912" Comment="improved formatting" Text="I like Kryptic's suggestions, and would add: learn to make some very simple dishes that take say 5 ingredients, make good use of inexpensive grains and beans, and learn how to make simple stir-fries and other dishes that can easily be made for just 1 person. Example menus:&#xD;&#xA;&#xD;&#xA; 1. White rice cooked with salsa, reheat a can of black or pinto beans, shredded cheese, good corn tortillas&#xD;&#xA; 2. Pan-fried tofu or tempeh with broccoli, brown rice, &lt;a href=&quot;http://www.herbivoracious.com/2010/03/gomashio-japanese-sesame-seed-salt-condiment-recipe.html&quot;&gt;gomashio&lt;/a&gt;.&#xD;&#xA; 3. Scrambled eggs, homefries, whole wheat toast.&#xD;&#xA; 4. Any kind of Indian dal over rice makes a hearty one-bowl meal&#xD;&#xA; 5. Simple pastas - you can easily boil a single serving and combine with a butter and parm, or jarred spaghetti sauce, or a simple pan condiment of a sauteed vegetable in olive oil, garlic, and chili flakes&#xD;&#xA;&#xD;&#xA;This stuff is all good college eating, easy to make in small amounts for one or two meals, and a good way to build your confidence in the kitchen in preparation for the day when you have a larger audience!" />
  <row Id="25200" PostHistoryTypeId="24" PostId="12221" RevisionGUID="8c28e82f-7799-46bc-8a9a-ea15f09f6b56" CreationDate="2011-02-16T08:45:02.297" Comment="Proposed by 912 approved by 210 edit id of 19" />
  <row Id="25201" PostHistoryTypeId="2" PostId="12229" RevisionGUID="a1fc0f51-3249-4d3b-ae31-d18a85ce9585" CreationDate="2011-02-16T08:48:10.310" UserId="3680" Text="The only time I've ever eaten lavender (apart from in Herbes de Provence, as [papin][1] has already mentioned), was in a [Lavender Creme Brulee][2]. &#xD;&#xA;&#xD;&#xA;I'm not particularly fond of Creme Brulee, and I wasn't expecting to like it at all. But it was delicious.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3299/culinary-uses-for-lavender/3335#3335&#xD;&#xA;  [2]: http://www.google.com/search?q=creme+brulee+lavender" />
  <row Id="25202" PostHistoryTypeId="2" PostId="12230" RevisionGUID="4d1edf57-7196-48d9-9c7e-a642addf7641" CreationDate="2011-02-16T09:18:25.823" UserId="3688" Text="Prick holes in the skin, rub salt, lemon juice, garlic/pepper/chilli etc. into the skins and cook under a grill (US = 'broiler', I think) for a tasty, crispy-skinned treat. If you cut the 'flap' of meat off the thigh and cook separately the bit with the bone makes a v. good drumstick substitute. In fact I prefer them.&#xD;&#xA;&#xD;&#xA;Incidentally, if the thighs you get are really fatty, perhaps you could switch to a different butcher/supermarket/brand? Organic, free-range chicken is leaner (because the birds get to move around more) and sweeter because they haven't been fed rubbish.&#xD;&#xA;&#xD;&#xA;Bon Appetit!" />
  <row Id="25203" PostHistoryTypeId="5" PostId="12204" RevisionGUID="63ec11ba-2e52-4e76-85f4-6dea544afab9" CreationDate="2011-02-16T10:25:25.370" UserId="4697" Comment="added 69 characters in body" Text="If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregano.&#xD;&#xA;&#xD;&#xA;**Update**: The question is not &quot;is it so?&quot; but &quot;_why_ is it so?&quot;" />
  <row Id="25204" PostHistoryTypeId="2" PostId="12231" RevisionGUID="3d9b9b3a-c6a8-420e-8afa-7509f62b3d68" CreationDate="2011-02-16T10:43:52.413" UserId="4303" Text="You can use a creme, or icing custard. A chocolate one:&#xD;&#xA;&#xD;&#xA;2 cups milk&#xD;&#xA;4 yolks&#xD;&#xA;1/2 cup sugar (feel free to reduce, I do)&#xD;&#xA;20g cornflour&#xD;&#xA;1/3 cup plain flour&#xD;&#xA;250g coverture chocolate (but I use dark cooking chocolate)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. Bring milk to the boil over a med heat.&#xD;&#xA;&#xD;&#xA;2. Beat yolks and sugar until pale and think. Sift in the cornflour and flour and combine. Add 1/3 of the boiling milk whisking until the mixture is smooth. Pour into remaining milk and cook over low heat. Continue whisking, until the custard starts to thicken.&#xD;&#xA;&#xD;&#xA;3. When custard comes to the boil, remove from heat and stir in the chocolate.&#xD;&#xA;&#xD;&#xA;4. Beat for 10 mintues or until mixture is at room temperature and is thick &amp; shiny. Frankly I usually just wait for thick and shiny. It is possible to do by hand, but a mixer is much easy.&#xD;&#xA;" />
  <row Id="25205" PostHistoryTypeId="2" PostId="12232" RevisionGUID="2c9c6e15-a38a-408d-b697-0e07aaa8e68f" CreationDate="2011-02-16T11:10:23.437" UserId="2391" Text="[Napisan][1] is awesome. I genrally use it on cloths/tea towels/table linen and it gets stains out/sanitizes them so I'm sure it would work on whites. I have to say I've not used it on black fabric but it says suitable for colors on the box.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dooyoo.co.uk/household-products/napisan/53431/" />
  <row Id="25206" PostHistoryTypeId="5" PostId="12106" RevisionGUID="fa88c9a4-8171-4736-bfe0-361a4fc93a62" CreationDate="2011-02-16T11:20:24.493" UserId="4504" Comment="added 205 characters in body" Text="I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker.  I'd like to try this, but I don't have a rice cooker and always cook my rice in a pot.  Does anyone know how to adapt this style of cooking to work in a pot? &#xD;&#xA;&#xD;&#xA;My usual method of cooking rice is as follows:&#xD;&#xA;&#xD;&#xA; - 2 c basmati rice&#xD;&#xA; - 2.5 c water&#xD;&#xA;&#xD;&#xA;Bring to boil, then turn down to minimum and cover.  Cook for 15 minutes, then remove from heat and let stand (leaving lid on) for 10 minutes.  &#xD;&#xA;&#xD;&#xA;So would this method be similar to how a rice cooker works?  When would I add the fish? &#xD;&#xA;&#xD;&#xA;To clarify:  I'm looking to cook the fish directly on top of the rice while it's steaming, like you could do in a rice cooker. If possible I'd like to do this without any additional cooking equipment.  " />
  <row Id="25207" PostHistoryTypeId="25" PostId="12205" RevisionGUID="480bab64-63bd-44be-be6b-0eae1546c8cb" CreationDate="2011-02-16T11:22:27.690" Comment="http://twitter.com/#!/StackCooking/status/37834186437959680" />
  <row Id="25208" PostHistoryTypeId="5" PostId="12231" RevisionGUID="88022504-cfa4-45e1-bd78-a69b62675029" CreationDate="2011-02-16T11:26:25.233" UserId="4303" Comment="added 12 characters in body" Text="You can use a creme, or icing custard. A chocolate one:&#xD;&#xA;&#xD;&#xA;- 2 cups milk&#xD;&#xA;- 4 yolks&#xD;&#xA;- 1/2 cup sugar (feel free to reduce, I do)&#xD;&#xA;- 20g cornflour&#xD;&#xA;- 1/3 cup plain flour&#xD;&#xA;- 250g coverture chocolate (but I use dark cooking chocolate)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. Bring milk to the boil over a med heat.&#xD;&#xA;&#xD;&#xA;2. Beat yolks and sugar until pale and think. Sift in the cornflour and flour and combine. Add 1/3 of the boiling milk whisking until the mixture is smooth. Pour into remaining milk and cook over low heat. Continue whisking, until the custard starts to thicken.&#xD;&#xA;&#xD;&#xA;3. When custard comes to the boil, remove from heat and stir in the chocolate.&#xD;&#xA;&#xD;&#xA;4. Beat for 10 mintues or until mixture is at room temperature and is thick &amp; shiny. Frankly I usually just wait for thick and shiny. It is possible to do by hand, but a mixer is much easy.&#xD;&#xA;" />
  <row Id="25209" PostHistoryTypeId="2" PostId="12233" RevisionGUID="4ae8be4f-8368-49fd-8fbf-35d238df5158" CreationDate="2011-02-16T11:47:46.980" UserId="4504" Text="The ingredients that make icing creamy and give it the bulk for piped decorations, tend to be items that will go softer in heat (butter, shortening, egg whites, whipped cream).  A glaze might set up if you made it sufficiently thick, but it wouldn't allow you to do anything like pipe borders.&#xD;&#xA;&#xD;&#xA;While I know it's not really a solution to what you want, your best options are probably to decorate with non-icing items like fruit or candy.  Probably the closest imitation would be to try using marzipan, which can be molded and coloured and I think would probably hold its shape better under heat." />
  <row Id="25210" PostHistoryTypeId="2" PostId="12234" RevisionGUID="0cbabd8d-0583-4b19-be61-bbae4af43947" CreationDate="2011-02-16T11:50:25.480" UserId="642" Text="Cook for others. I never manage to cook for myself, it is no fun. But cooking for my wife, friends or family is very fulfilling.&#xD;&#xA;&#xD;&#xA;So if you have a roomate, cook for both. If not, invite people over, or visit friends and cook for them (or make them cook!)" />
  <row Id="25211" PostHistoryTypeId="6" PostId="12222" RevisionGUID="bc451a4e-db9b-49a7-893b-1d9cc097b25c" CreationDate="2011-02-16T11:50:30.457" UserId="4504" Comment="edited tags" Text="&lt;icing&gt;&lt;decorating&gt;" />
  <row Id="25212" PostHistoryTypeId="2" PostId="12235" RevisionGUID="063d37f8-ba4a-48a5-ae16-c2da180b81fe" CreationDate="2011-02-16T12:13:48.413" UserId="4880" Text="This is just a guess but how well would fondant work in the heat? It may hold up better than traditional icing. It could still melt probably but may last longer before melting." />
  <row Id="25213" PostHistoryTypeId="2" PostId="12236" RevisionGUID="929b915d-c437-41e4-9eea-7840179e46ba" CreationDate="2011-02-16T12:58:51.163" UserId="304" Text="plan your meals, including planning your leftover use, and you'll be a lot happier. I have a printed sheet - it's just seven boxes each the width of the page - and I write down what each night's dinner will be. I also record disruptions like if someone will be out - it's pointless to plan a pot roast that takes 4 hours on the night you will be out until 6:30. &#xD;&#xA;&#xD;&#xA;I like to shop once a week, so the first 3 or so meals after &quot;shop day&quot; (which is a different day each week) feature fresh meat I bought when I shopped. Often I fill those days in when I am at the store because it depends what's on sale. (This week for $6 I got two pork tenderloins, each of which will feed 3.) The rest of the week is &quot;pantry meals&quot; meaning things I can make from the cupboard or freezer (I always have ground beef in the freezer, and often chicken parts.) &#xD;&#xA;&#xD;&#xA;I also write &quot;order pizza&quot; or &quot;bring home Chinese food&quot; on certain days if I know that's the kind of day it's going to be. And of course, I don't feel obliged to follow the plan if things change as the week goes on. But it sure does help to know that someone has already decided what dinner will be tonight, and arranged for the ingredients to be in the fridge. Even when that someone is just yesterday-me, I feel as helped and looked after as if it was the butler who did it for me." />
  <row Id="25214" PostHistoryTypeId="25" PostId="12227" RevisionGUID="b4b1d939-8b3f-46a2-a3bb-25a8d409cc41" CreationDate="2011-02-16T14:22:27.537" Comment="http://twitter.com/#!/StackCooking/status/37879484627554304" />
  <row Id="25215" PostHistoryTypeId="2" PostId="12237" RevisionGUID="f08c90ca-05b9-43f8-9af7-28279f22b75c" CreationDate="2011-02-16T14:33:21.543" UserId="4777" Text="Has anyone come up with a way to cook beaten eggs via microwave?&#xD;&#xA;&#xD;&#xA;My attempts to do so have resulted in a off-coloured mess with the consistence of rubber.&#xD;&#xA;" />
  <row Id="25216" PostHistoryTypeId="1" PostId="12237" RevisionGUID="f08c90ca-05b9-43f8-9af7-28279f22b75c" CreationDate="2011-02-16T14:33:21.543" UserId="4777" Text="microwaving scrambled eggs" />
  <row Id="25217" PostHistoryTypeId="3" PostId="12237" RevisionGUID="f08c90ca-05b9-43f8-9af7-28279f22b75c" CreationDate="2011-02-16T14:33:21.543" UserId="4777" Text="&lt;eggs&gt;&lt;microwave&gt;" />
  <row Id="25218" PostHistoryTypeId="5" PostId="12231" RevisionGUID="7a06c380-5897-4e4e-b2e9-908c080839cd" CreationDate="2011-02-16T14:42:20.700" UserId="4303" Comment="added 173 characters in body" Text="You can use a creme, or icing custard. A chocolate one:&#xD;&#xA;&#xD;&#xA;- 2 cups milk&#xD;&#xA;- 4 yolks&#xD;&#xA;- 1/2 cup sugar (feel free to reduce, I do)&#xD;&#xA;- 20g cornflour&#xD;&#xA;- 1/3 cup plain flour&#xD;&#xA;- 250g coverture chocolate (but I use dark cooking chocolate)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. Bring milk to the boil over a med heat.&#xD;&#xA;&#xD;&#xA;2. Beat yolks and sugar until pale and think. Sift in the cornflour and flour and combine. Add 1/3 of the boiling milk whisking until the mixture is smooth. Pour into remaining milk and cook over low heat. Continue whisking, until the custard starts to thicken.&#xD;&#xA;&#xD;&#xA;3. When custard comes to the boil, remove from heat and stir in the chocolate.&#xD;&#xA;&#xD;&#xA;4. Beat for 10 mintues or until mixture is at room temperature and is thick &amp; shiny. Frankly I usually just wait for thick and shiny. It is possible to do by hand, but a mixer is much easy.&#xD;&#xA;&#xD;&#xA;This recipe is originally from &quot;My Vue&quot; by Shannon Bennett. It's used to decorate a chocolate sponge.&#xD;&#xA;http://www.amazon.com/My-Vue-Modern-French-Cookery/dp/0731813219&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25219" PostHistoryTypeId="2" PostId="12238" RevisionGUID="0dbc79c0-1fb5-4c04-b04d-bf43920f77e0" CreationDate="2011-02-16T15:00:50.167" UserId="1672" Text="I'm guessing that you should be able to simply add it wherever you would add some sort of grain or flour. The [wikipedia][1] article mentions:&#xD;&#xA;&#xD;&#xA;&gt; Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly.&#xD;&#xA;&#xD;&#xA;If you add some to your Nutraloaf, if it's enough to have an effect, it'll help it bind together and absorb some moisture. You might have to add some more liquid to cancel that out, if you find that the result ends up too dry, but otherwise it should be fine. Cooking isn't going to destroy the fiber.&#xD;&#xA;&#xD;&#xA;I'd also note that you don't necessarily have to go all-out on the fiber: there's plenty in other grains, too, like oats. I know you're not exactly looking for variety here, but I might as well suggest it. You really could get a little bit of variety for minimal effort, say by adding in a different canned or frozen vegetable each time you make it, or by varying the source of fiber.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks" />
  <row Id="25220" PostHistoryTypeId="2" PostId="12239" RevisionGUID="11adfda6-8ad6-42af-bab9-818bcbd60279" CreationDate="2011-02-16T15:05:06.587" UserId="29" Text="I'm a university student like you, but I manage to cook nearly every night (and most nights I don't cook I reheat something I made previously). If you want to get in the habit of cooking you need to plan ahead. Not just one meal ahead, but plan the whole week. I cook basically the same meals on the same day each week, so I make sure I have the ingredients I need for the next few nights whenever I go to the shops. It's a good idea to make things that can be refrigerated or frozen so that you can cook twice, three or four times as much as you need and then eat the rest over the next few weeks." />
  <row Id="25222" PostHistoryTypeId="2" PostId="12241" RevisionGUID="1d4bf616-06a5-4040-8db5-5150041ec97b" CreationDate="2011-02-16T15:07:27.100" UserId="725" Text="Microwave scrambled eggs will never be like real scrambled eggs.&#xD;&#xA;&#xD;&#xA;That said, I've obtained decent results when only a microwave is available by beating the eggs first, microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved.&#xD;&#xA;&#xD;&#xA;If you are just looking for ways to cook eggs in the microwave, and you don't care about the style, try doing a microwave poached egg:&#xD;&#xA;Put 1/3c of water in a mug. Crack an egg into the water. Stab the yolk with a fork/toothpick/etc (shouldn't break the yolk, just pierce it. This is so that it won't explode, which apparently is a risk, although I've never had it happen, personally.) Microwave for about a minute, remove egg with slotted spoon. Adjust timing up/down 5 seconds, depending on your microwave and how you like your egg (e.g. I like mine kind of runny: in one microwave I use, that's 55 seconds, in another it's 1min even.)" />
  <row Id="25223" PostHistoryTypeId="2" PostId="12242" RevisionGUID="6f2271e6-04a7-480e-bedd-8feb0965bba4" CreationDate="2011-02-16T15:09:27.713" UserId="15" Text="The bagel shop near my work microwaves their eggs for their egg sandwich (caveat: they may be some kind of egg beaters or other substitute). They put about 1/2 cup of the liquid in a microwaveable dish, nuke for 2 minutes. They check about 3/4 of the way to make sure that the bottom is cooking; if not they flip the egg puck.&#xD;&#xA;&#xD;&#xA;The trick may simply be to use an egg substitute instead of real eggs." />
  <row Id="25224" PostHistoryTypeId="5" PostId="12237" RevisionGUID="b103f78a-234a-4d1b-92b5-f6f6cfdd753a" CreationDate="2011-02-16T15:16:17.423" UserId="3348" Comment="corrected spelling" Text="Has anyone come up with a way to cook beaten eggs via microwave?&#xD;&#xA;&#xD;&#xA;My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.&#xD;&#xA;" />
  <row Id="25225" PostHistoryTypeId="2" PostId="12243" RevisionGUID="3510cf85-f854-45f3-913b-47a2ec7413f3" CreationDate="2011-02-16T15:25:39.923" UserId="4019" Text="This problem can mostly be solved by simply being organized about how you do things.&#xD;&#xA;&#xD;&#xA;By no means am I an expert on this, and I do occasionally fall back into the trap (especially when I'm just cooking for myself)&#xD;&#xA;&#xD;&#xA;We have a simple workflow that does us well though, so here it is.&#xD;&#xA;&#xD;&#xA;Once a week (usually a Sunday) we sit down with our tried and tested cook book (it's a simple cook book with a lot of recipes in it, most of which call for relatively few ingredients)&#xD;&#xA;&#xD;&#xA;We then pick four (we've found this just about hits the mark for a weeks, and allows for 'off-days' when we can't be bothered to cook) recipes from this cookbook and order all the required ingredients online (we also take stock of what we already have, paying attention to anything that needs used soon to avoid waste)&#xD;&#xA;&#xD;&#xA;The ingredients will usually arrive on a Monday evening at about 5pm. From this we take note of the expiry dates of key ingredients to the dishes and we can base a rough cooking priority from this.&#xD;&#xA;&#xD;&#xA;Most meals we choose tend to take around 30 minutes to cook including prep-time, though from time to time we are more adventurous. We have some favorite recipes which we order ingredients for more regularly too. (One favorite; toad in the hole, takes over an hour to make, but only about ten minutes prep-time - the rest of the time is spent waiting for it to cook in the oven)&#xD;&#xA;&#xD;&#xA;The 30 minute mark is kind of key, as this is roughly how long it takes to pre-heat an oven, take a frozen pizza out of the freezer, wait for it to cook and commence eating. So this is my bench mark.&#xD;&#xA;&#xD;&#xA;We do of course buy the occasional frozen meal or things that can be cooked with zero prep-time (frozen pizza!) for when we are super tired/lazy.&#xD;&#xA;&#xD;&#xA;We still have some waste doing all this, but like I said, I'm no expert - it does still work out a lot cheaper however.&#xD;&#xA;&#xD;&#xA;**Some other top tips/notes:**&#xD;&#xA;&#xD;&#xA; 1. Every utensil we own is dishwasher safe, once we are done cooking/eating, we load up the dish washer and put it on, this way everything is clean and ready to be used the following day (nothing is worse than having to do the dishes BEFORE you start cooking, and this has always been my downfall in the past. Being as strict as possible with the washing-up *REALLY* helps.)&#xD;&#xA;&#xD;&#xA; 2. Freeze any excess you make, if you buy portion-sized microwave safe containers, you'll eventually accumulate a freezer full of tasty food that can be nuked for a couple of minutes and on your plate faster than you can imagine.&#xD;&#xA;&#xD;&#xA; 3. Make sure you have a good stock of canned chopped tomatoes. Seriously. If all else fails, you can put pasta on, boil the tomatoes with onions/spices/anything else you have that's about to go off then combine the two into a really quick and easy meal (replace the pasta with minced beef and you have some vague form of chilli/bolognese sauce)&#xD;&#xA;&#xD;&#xA;The other main advantage to this is, we are rarely in the shops/super-markets, so we are rarely tempted to buy food we don't need. Ocassionally we'll need to pick up some eggs, or milk or bread, but if you go in with such a limited and specific shopping list (rather than &quot;something for dinner&quot;) you'll save a fortune.&#xD;&#xA;&#xD;&#xA;The cook book we use 90% of the time isn't a celebrity chef endorsed one - we have several of those, but they tend to be a lot more complicated and require more (and fussier) ingredients. (Of course, sometimes the extra effort is worth it!)&#xD;&#xA;&#xD;&#xA;After a while of doing this, you'll find your cooking skills improve and the amount of time required to cook goes down, especially when you have a favorite dish or two that you cook regularly.&#xD;&#xA;&#xD;&#xA;So basically I guess the solution is to be organized and also keep your kitchen clean." />
  <row Id="25226" PostHistoryTypeId="2" PostId="12244" RevisionGUID="2ccd9ca0-27ec-4387-8dbd-58bc2f71bb85" CreationDate="2011-02-16T16:11:32.397" UserId="3688" Text="That Nutraloaf recipe appalled me - why are you following this bizarre regimen?&#xD;&#xA;&#xD;&#xA;If you eat a wholesome, varied diet there should be no need to supplement it with stuff like this - if your diet is making you feel ill _and_ your nutritionist disapproves it might be time to switch to a diet consisting mostly of freshly cooked vegetables, plenty of pulses, cereals, wholemeal rice/breads/wholemeal pasta (if you can bear it) and get your protein from fish and not too much lean meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25227" PostHistoryTypeId="5" PostId="12244" RevisionGUID="b0296a56-28a7-40a6-844f-240ef56021b6" CreationDate="2011-02-16T16:39:46.943" UserId="3688" Comment="added 654 characters in body" Text="That Nutraloaf recipe appalled me - why are you following this bizarre regimen?&#xD;&#xA;&#xD;&#xA;If you eat a wholesome, varied diet there should be no need to supplement it with stuff like this - if your diet is making you feel ill _and_ your nutritionist disapproves it might be time to switch to a diet consisting mostly of freshly cooked vegetables, plenty of pulses, cereals, wholemeal rice/breads/wholemeal pasta (if you can bear it) and get your protein from fish and not too much lean meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;If you absolutely _must_ eat the husk, its probably most palatable in tablet or easily swallowed form. Remember to drink *plenty* of water if you do eat - it has been known to cause intestinal obstruction. I've heard of the elderly and constipated sprinkling it onto foods - ideally those with a strong taste and a bit of liquid to them e.g. vegetable curries.&#xD;&#xA;&#xD;&#xA;I'm intrigued as to why you want to eat this stuff - most people who do are taking it to lower cholesterol or as part of a less-than-sensible crash diet. Your Nutraloaf recipe, based as it is on all that beef, suggests you're not concerned with cholesterol or major weight loss ..." />
  <row Id="25228" PostHistoryTypeId="5" PostId="12230" RevisionGUID="5dbb1575-fffd-4435-b89d-190455af9aad" CreationDate="2011-02-16T16:41:06.693" UserId="3688" Comment="added 54 characters in body" Text="Prick holes in the skin, rub salt, lemon juice, garlic/pepper/chilli etc. into the skins and cook under a grill (US = 'broiler', I think) for a tasty, crispy-skinned treat. If you cut the 'flap' of meat off the thigh and cook separately the bit with the bone makes a v. good drumstick substitute. In fact I prefer them.&#xD;&#xA;&#xD;&#xA;Incidentally, if the thighs you get are really fatty, perhaps you could switch to a different butcher/supermarket/brand? Organic, free-range chicken is leaner (because the birds get to move around more) and sweeter because they haven't been fed rubbish.&#xD;&#xA;&#xD;&#xA;Your karma and tastebuds will thank you for it ;-)&#xD;&#xA;&#xD;&#xA;Bon Appetit!" />
  <row Id="25229" PostHistoryTypeId="2" PostId="12245" RevisionGUID="3812b0ed-a9d9-421c-a02d-8c5623a503f1" CreationDate="2011-02-16T16:51:48.290" UserId="3688" Text="Browning butter is a little bit further down the track than making [_Ghee_][1] (clarified butter). It has some interesting chemical properties and has been proven to _reduce_ cholesterol. As well as being delicious - I even eat it on plain boiled rice, there is nothing like it ;-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.physicalnutrition.net/ghee-benefits.htm" />
  <row Id="25230" PostHistoryTypeId="5" PostId="12238" RevisionGUID="372686a0-dc49-41eb-8657-dd1b2be40afd" CreationDate="2011-02-16T16:52:05.487" UserId="1672" Comment="added 126 characters in body; deleted 1 characters in body" Text="I'm guessing that you should be able to simply add it wherever you would add some sort of grain or flour. The [wikipedia][1] article mentions:&#xD;&#xA;&#xD;&#xA;&gt; Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly.&#xD;&#xA;&#xD;&#xA;If you add some to your Nutraloaf, if it's enough to have an effect, it'll help it bind together and absorb some moisture. You might have to add some more liquid to cancel that out, if you find that the result ends up too dry, but otherwise it should be fine. Cooking isn't going to destroy the fiber.&#xD;&#xA;&#xD;&#xA;I'd also note that you don't necessarily have to go all-out on the fiber: there's plenty in other grains, too, like oats. You might decide that you simply like it better with a different fiber - justkt suggested a few in the comments; thanks! And I know you're not exactly looking for variety here, but I might as well suggest it. You really could get a little bit of variety for minimal effort, say by adding in a different canned or frozen vegetable each time you make it, or by varying the source of fiber.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Psyllium_seed_husks" />
  <row Id="25231" PostHistoryTypeId="2" PostId="12246" RevisionGUID="add97e6b-be2a-4274-afbd-fdcec9c24f7e" CreationDate="2011-02-16T16:54:56.040" UserId="41" Text="Fundamentally, I see this as a problem with procrastination, not planning or personal finance.  It's really not that hard to thumb through a recipe book and find a few recipes with common ingredients, or simply choose recipes where you know you can use all or almost all of the fresh ingredients at once.&#xD;&#xA;&#xD;&#xA;None of that is going to help you if you are waiting until the last minute (or until you feel sufficiently lousy about your habits) to decide to cook.  Unless you have a gigantic kitchen that's always fully stocked, cooking requires planning.&#xD;&#xA;&#xD;&#xA;I see several answers telling you *how* to plan.  But the actual act of planning is easy.  What's harder, for many people, is actually mustering up the *energy* to plan as well as follow through with those plans.  You need to solve your metacognition problem, and along the way you may have to solve a few more tangible problems.&#xD;&#xA;&#xD;&#xA;#Know Yourself&#xD;&#xA;&#xD;&#xA;First, figure out what kind of procrastination you're actually engaging in.  It may be more than one:&#xD;&#xA;&#xD;&#xA;  * **Optimistic** procrastination (AKA &quot;relaxed&quot; or just &quot;lazy&quot;) assumes that the task will be trivially easy to complete in the future and can thus be put off for something more fun/interesting.&#xD;&#xA;&#xD;&#xA;  In cooking, this means thinking to oneself, *&quot;OK, I'll cook a proper meal again on Thursday&quot;* while failing to account for any of the necessary preparation: Choosing a dish, making sure the ingredients are in stock, cleaning the pots and pans still sitting in the sink, defrosting the meat, or actually *allocating the necessary time* to cook around or between other commitments.  Thursday comes around and *forget this, I'm hungry now, maybe I'll cook on some other night.*&#xD;&#xA;&#xD;&#xA;  A lot of cooking procrastinators I've known have tended to end up running around in the kitchen at midnight because they dramatically underestimated the time it would take.&#xD;&#xA;&#xD;&#xA;  * **Pessimistic** procrastination (or &quot;tense-afraid&quot;) is *task aversion* due to a pervasive focus on the negatives.  How much time it's going to waste, how much it ends up costing them, how they might screw up and end up with something barely edible, and of course let's not forget all of the cleanup work after the fact.&#xD;&#xA;&#xD;&#xA;  Usually, people who think like this drastically *overestimate* the effort required, although it becomes kind of a self-fulfilling prophecy because of all the effort they already wasted avoiding it.&#xD;&#xA;&#xD;&#xA;  This tends to have the worst effects in people who aren't actually very good cooks.  When they actually end up with mediocre meals and moldy leftovers, it just reinforces their perception that it's all a waste of time.&#xD;&#xA;&#xD;&#xA;  * **Decisional** procrastination is one that I personally have struggled with on and off, and refers to putting off the *decisions around* the task rather than the task itself.  In other words, you have a crystal clear idea of *what's involved* in preparing a meal, and know exactly what to expect in terms of results, but just can't make up your mind regarding *what to make* or *where to start*.&#xD;&#xA;&#xD;&#xA;  Should I make steak and mashed potatoes, or chicken wings and carrot sticks?  The wings take over 2 hours but most of it is just waiting.  I can get the steak and potatoes done in half an hour but I have to stand over them the whole time, and the mashing is a pain and the cleanup is worse.  What am I in the mood for?  I don't know, too many variables, too many decisions, I'll just focus on something else for a few minutes until I have a clearer head/stomach (which never happens).&#xD;&#xA;&#xD;&#xA;The next steps will depend largely on which of the above quirks you have.  You need to know what your problem is before you can solve it.&#xD;&#xA;&#xD;&#xA;#Change Yourself&#xD;&#xA;&#xD;&#xA;Each form of procrastination is a separate problem, but there is always a solution:&#xD;&#xA;&#xD;&#xA;##Optimistic Procrastinators&#xD;&#xA;&#xD;&#xA;  * Keep a detailed **log** of your cooking activities from when you *do* manage to cook.  This will prevent your unreliable memory from whitewashing history by having hard evidence of how long certain tasks *actually* took.  This kind of information will also come in very handy if you ever need to do fine-grained planning (i.e. cooking for many guests).&#xD;&#xA;&#xD;&#xA;  * Force yourself to mentally go through the *specific tasks* associated with preparing an entire meal, and imagine yourself actually *doing* them.  Perpetual optimists tend to think too abstractly about a problem; their agenda always says [Phase 1: Collect Underpants. Phase 2: ???  Phase 3: Profit][1].  So actually **visualize** the steps of pulling all the ingredients out of the refrigerator and cabinets, peeling and chopping the carrots, splitting and seasoning the chicken wings, melting the butter, etc. For a lot of people, this is actually a highly motivational exercise, but even if it isn't for you, it will still help you to stay realistic about what actually needs to be done.&#xD;&#xA;&#xD;&#xA;##Pessimistic Procrastinators&#xD;&#xA;&#xD;&#xA;  * You'll want to do the exact *opposite* of what the optimists do.  *Don't* think about all the chores involved; instead, relax by focusing on all the big-picture positives, especially short-term ones:&#xD;&#xA;&#xD;&#xA;    * Delicious food that will make you *never* want to eat Easy Mac ever again;&#xD;&#xA;    * The wonderful aroma of that meat (or whatever else) roasting in the oven;&#xD;&#xA;    * A pile of tasty leftovers that will keep you going for at least 2 or 3 more days;&#xD;&#xA;    * The sweet satisfaction you get from finishing something important;&#xD;&#xA;    * The additional satisfaction you get from emptying your fridge (into some place other than the trash).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  I've noticed that in cooking as well as almost every other area, longer-term objectives (such as nutrition, cost savings, etc.) really are very **poor** motivators, because procrastination is, *ipso facto*, the inability to defer gratification in order to achieve longer-term objectives.  So don't bother thinking about those; think about how cooking a proper meal is going to make you happier **today**.&#xD;&#xA;&#xD;&#xA;  * *Some* pessimists also find it helpful to do the visualization exercise above, because it lowers their stress level in the same way that actually beginning the task does; it's &quot;breaking the ice&quot;, so to speak.  This is personal; if you are a pessimist type, you'll have to figure out for yourself if this makes it easier or harder to get started.&#xD;&#xA;&#xD;&#xA;  * Note that pretty much all of the above only applies if you're able to prepare *good* meals.  If you're a lousy cook, then you have every *reason* to be pessimistic, and no amount of psychological gymnastics can help you.  If you can't motivate yourself to learn independently then consider taking a class, or schedule some sessions with a friend to teach you.&#xD;&#xA;&#xD;&#xA;##Decisional Procrastinators&#xD;&#xA;&#xD;&#xA;This one's actually considerably harder to deal with, but there are methods:&#xD;&#xA;&#xD;&#xA;  * Write your options on a piece of paper and then **flip a coin** or **roll a die**.  Decisional procrastinators often tend to be afraid of the consequences of making a decision, so pushing that responsibility onto a random force is an easy coping method.&#xD;&#xA;&#xD;&#xA;  * Allocate a *specific* period of time per day (or week, whatever) to plan a menu that will last until the next time.  Make the decision-making process an actual *task*.  As Kate says, you don't necessarily have to rigidly follow the plan you come up with, but having a plan already written down is a form of [anchoring][2].  It's more difficult to succumb to decision paralysis because you've effectively created a *bias* toward a particular choice, which your mind has to work harder to break.&#xD;&#xA;&#xD;&#xA;#Fool Yourself&#xD;&#xA;&#xD;&#xA;Once you've addressed the psychological issues, you can deal with some more practical ones.  Getting things done isn't about practicing the latest time-management fad, any more so than losing weight is about following the latest diet fad.  It's about tricking yourself out of your own bad habits with careful planning.  Think of this as a sort of tactical battle between two different versions of yourself:&#xD;&#xA;&#xD;&#xA;  * *Present you* is thinking about the future, and the future is a world of possibilities where you can accomplish anything if you just put your mind to it.  This instance of you is totally motivated to cook more, eat healthier, save money, whatever. You're *going to do it* if it's the last thing you do.&#xD;&#xA;&#xD;&#xA;  * *Future you* is late, tired, stressed out, burned out, and just wants to park his butt on the couch or in front of a computer game.  Unless he really *loves* to cook &lt;sub&gt;(which, by the way, many of us do - but anyone who asks this question probably doesn't consider it a hobby)&lt;/sub&gt;, then cooking is going to be the *last* thing on his mind.  He has a *powerful* impulse to *do nothing*.  *He* is the one that's going to be doing the procrastinating described above.&#xD;&#xA;&#xD;&#xA;So here is your dilemma: Unless you are currently standing in a well-stocked kitchen, it's not *present you* that's going to be doing the cooking, it's *future you*.  Somehow, *present you* has to trick that person into doing the right thing.&#xD;&#xA;&#xD;&#xA;The way to do this is to create a situation where *future you* will have to go through **extra effort** to deviate from the plan, or face **immediate negative consequences** if that deviation occurs.&#xD;&#xA;&#xD;&#xA;There are a few *obvious* things you can do for cooking:&#xD;&#xA;&#xD;&#xA;  * **Don't keep &quot;convenience foods&quot; around the house.**  It's easy to put off cooking when you know you've got the Ramen or Easy Mac sitting in the pantry.  Future You will be in the kitchen a lot faster if he knows he's going to starve otherwise.  (He can still order pizza, but eventually he will get sick of pizza.)&#xD;&#xA;&#xD;&#xA;  * **Use an internet blocker.** This goes for cooking and pretty much any other household chore as well.  Probably 9 times out of 10 when people slack off or get distracted today, they're surfing/chatting/playing multiplayer games.  Especially if you live in a college dorm - there's really not much else to do.  There are apps like [Freedom][3] that will force you to reboot if you want to go online.  Remember, Future You *has no discipline whatsoever*, so Present You has to enforce the rules somehow.&#xD;&#xA;&#xD;&#xA;  * If you tend to get distracted by TV, then **reduce your cable services**.  Just get basic cable, and get rid of the Tivo.  I can honestly say that the single biggest *universal* boost to my productivity was when I made the decision about 10 years ago to stop watching TV, and stuck to it.  The addiction goes away after a while; now I've got a 46&quot; that gets turned on maybe once every 2-3 months (no, that doesn't mean you can have it).&#xD;&#xA;&#xD;&#xA;Other, more subtle methods that work for a lot of people are:&#xD;&#xA;&#xD;&#xA;  * **Commit to cooking for someone else.** Family, friends, dates, roommates - it really doesn't matter.  If you promise somebody a home-cooked meal, and you show up with Lean Cuisine, you're going to look like a total ass, and personal dignity is probably one of the few things that Future You *isn't* willing to trade for convenience.&#xD;&#xA;&#xD;&#xA;  * If you're an incorrigible last-minute cook and *cannot* force yourself to plan more than a few hours in advance, then keep a **menu** of all the things you know how to make and reasonably enjoy.  When Future You looks at the long list of potential great meals, the pack of Ramen is going to look seriously pathetic next to it.&#xD;&#xA;&#xD;&#xA;  * **Start preparing something - *anything* - in advance**, but not to the point where it can actually be eaten.  Future You will see this as a [sunk cost][4] and be forced to rationally weigh the effort that's *already* been expended against the potential time saved by abandoning the entire project (meal).  Try chopping up an onion and putting the pieces in a loose plastic baggie; I *guarantee* that you'll be back in the kitchen very quickly to deal with the smell - and since throwing them in a garbage won't actually make it go away, the only practical choice is to cook them.&#xD;&#xA;&#xD;&#xA;Eventually you will get good at this came of cat and mouse.  Everybody is born a procrastinator, but nobody has to stay that way.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/File:Gnomes_plan.png&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Anchoring&#xD;&#xA;  [3]: http://macfreedom.com/&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Sunk_costs" />
  <row Id="25232" PostHistoryTypeId="2" PostId="12247" RevisionGUID="2b6d1087-2326-4ff3-ae7e-4307b33ce7af" CreationDate="2011-02-16T16:56:33.820" UserId="1816" Text="If you are cooking for one and have space in your apartment or whatever other arrangement you are using, begin to view your freezer as your best friend.  With it, you can do the following:&#xD;&#xA;&#xD;&#xA;1. Buy a whole chicken, poach it (boil it until cooked through in salted water, chicken brother, or another interesting liquid), shred the meat, and freeze shredded frozen chicken for use in tacos, quesadillas, chicken pot pie, chicken noodle soup, chicken salad, as part of a pasta cream sauce, etc.  As a bonus, save the bones and simmer them on the stove for about 5 hours on the weekend when you're doing homework for stock and freeze the stock.  You can do similar things with a pork shoulder or big cut of inexpensive beef stew meat and use the meat for stews, pulled pork sandwiches, etc.&#xD;&#xA;&#xD;&#xA;2. Cook the full amount of a four serving meal from a cookbook, eat it two nights in a row, and save the other two servings for a week when you are busy.&#xD;&#xA;&#xD;&#xA;3. Buy bargain packs of chicken breasts and ground beef as well as all those managers specials on meat, portion them out, wrap in foil, and freeze.  Pull out as many servings as you need for a given meal to thaw in the fridge a day before and you have meat on hand that will last a long time.  Also buy bags of frozen veggies when they go on sale.&#xD;&#xA;&#xD;&#xA;You can even go whole hog and get into [freezer cooking][1].&#xD;&#xA;&#xD;&#xA;Also know what items you want to have on hand for your particular tastes in your pantry.  Do you routinely make chilis?  Keep the beans on hand.  Do you love sauces with tomatoes?  Make sure you have canned diced tomatoes, tomato sauce (the canned kind, not the prepared pasta sauce, although you can have that too), tomato paste, etc. on hand.  Rice is an extremely college-student friendly food, make sure to keep it available and learn a fool proof way of cooking it.&#xD;&#xA;&#xD;&#xA;For your fridge you'll need some condiments and any fresh items you want on hand (salad ingredients, fruit for snacking, etc.)&#xD;&#xA;&#xD;&#xA;Using shelf stable pantry items and your freezer you should be able to cut down the things that might spoil.  Using make-ahead plans you should be able to cook when you are so inspired and reap the reward of that cooking for anywhere from days months.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?q=freezer+cooking&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a" />
  <row Id="25233" PostHistoryTypeId="2" PostId="12248" RevisionGUID="cfa32fbf-120c-4a5c-b1fc-b35aea6aa44a" CreationDate="2011-02-16T17:15:33.343" UserId="4086" Text="&gt; My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.&#xD;&#xA;&#xD;&#xA;Absolutely. Exceedingly high heat gives eggs a ruber texture. And this is because the microwave oven heats the outside **too** quickly before it can heat the inside. I just don't think cooking any eggs in the microwave will ever work well unless you can somehow distribute the heat evenly and slowly (so that it never peaks in anyway part, else you will get rubbery eggs), and that is something microwaves fail on both parts." />
  <row Id="25234" PostHistoryTypeId="5" PostId="12244" RevisionGUID="8114479b-1763-4ae2-a52f-a64dfdcd1c7a" CreationDate="2011-02-16T17:19:23.820" UserId="3688" Comment="added 157 characters in body" Text="That Nutraloaf recipe appalled me - why are you following this bizarre regimen?&#xD;&#xA;&#xD;&#xA;If you eat a wholesome, varied diet there should be no need to supplement it with stuff like this - if your diet is making you feel ill _and_ your nutritionist disapproves it might be time to switch to a diet consisting mostly of freshly cooked vegetables, plenty of pulses, cereals, wholemeal rice/breads/wholemeal pasta (if you can bear it) and get your protein from fish and not too much lean meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;If you absolutely _must_ eat the husk, its probably most palatable in tablet or easily swallowed form. Remember to drink *plenty* of water if you do eat - it has been known to cause intestinal obstruction. I've heard of the elderly and constipated sprinkling it onto foods - ideally those with a strong taste and a bit of liquid to them e.g. vegetable curries.&#xD;&#xA;&#xD;&#xA;I'm intrigued as to why you want to eat this stuff - most people who do are taking it to lower cholesterol or as part of a less-than-sensible crash diet. Your Nutraloaf recipe, based as it is on all that beef, suggests you're not concerned with cholesterol or major weight loss ...&#xD;&#xA;&#xD;&#xA;EDIT #2:&#xD;&#xA;&#xD;&#xA;I am not alone in my [rejection of 'Nutraloaf'][1] : &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10056/how-can-i-make-an-uberfood" />
  <row Id="25235" PostHistoryTypeId="2" PostId="12249" RevisionGUID="07a00d6f-d7d4-492f-bb03-3ede99e69d8d" CreationDate="2011-02-16T17:21:51.980" UserId="4086" Text="&gt; will it be a bacteria minefield or will it be warm enough to keep the food safe from bacteria?&#xD;&#xA;&#xD;&#xA;I can't really stress how important it is to have and use thermometers no matter your experience level. And especially if you are unsure if what you are cooking is safe. I prefer a non electric (less parts, requires no batters, unlikely to break) meat thermometer." />
  <row Id="25236" PostHistoryTypeId="25" PostId="12237" RevisionGUID="5a6ca808-31e6-4fe5-b8b2-d4168415ec33" CreationDate="2011-02-16T17:22:31.353" Comment="http://twitter.com/#!/StackCooking/status/37924799581786112" />
  <row Id="25237" PostHistoryTypeId="5" PostId="12249" RevisionGUID="0f1b830d-c96a-4dc3-b8ee-89879ccc0af6" CreationDate="2011-02-16T17:34:20.247" UserId="1236" Comment="added 2 characters in body" Text="&gt; will it be a bacteria minefield or will it be warm enough to keep the food safe from bacteria?&#xD;&#xA;&#xD;&#xA;I can't really stress how important it is to have and use thermometers no matter your experience level. And especially if you are unsure if what you are cooking is safe. I prefer a non electric (less parts, requires no batteries, unlikely to break) meat thermometer." />
  <row Id="25238" PostHistoryTypeId="2" PostId="12250" RevisionGUID="224327bf-9d39-4844-9422-46534c939d66" CreationDate="2011-02-16T18:55:53.337" UserId="363" Text="I picked up a pork sirloin roast yesterday, it's a little over three pounds.  I've never cooked one of these before and I am not sure what to do.  My seasoning plan is salt, pepper, thyme, and rosemary, and I might poke a couple holes for cloves of garlic as well.  My cooking plan is 8+ hours in the crock pot on low, with about an inch of water in there.  Will this turn out OK?  I'd like a tender and moist result, obviously.  Any tips would be greatly appreciated." />
  <row Id="25239" PostHistoryTypeId="1" PostId="12250" RevisionGUID="224327bf-9d39-4844-9422-46534c939d66" CreationDate="2011-02-16T18:55:53.337" UserId="363" Text="How to cook a pork sirloin roast?" />
  <row Id="25240" PostHistoryTypeId="3" PostId="12250" RevisionGUID="224327bf-9d39-4844-9422-46534c939d66" CreationDate="2011-02-16T18:55:53.337" UserId="363" Text="&lt;pork&gt;&lt;roast&gt;" />
  <row Id="25241" PostHistoryTypeId="6" PostId="12227" RevisionGUID="1a0d495a-f34a-4d04-bc7c-dac1bdddeaa6" CreationDate="2011-02-16T19:05:39.907" UserId="41" Comment="edited tags" Text="&lt;gluten-free&gt;&lt;seeds&gt;" />
  <row Id="25242" PostHistoryTypeId="2" PostId="12251" RevisionGUID="71c7848e-9d79-4fd8-bfab-2ec96ca2ae15" CreationDate="2011-02-16T19:17:08.370" UserId="4697" Text="I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?" />
  <row Id="25243" PostHistoryTypeId="1" PostId="12251" RevisionGUID="71c7848e-9d79-4fd8-bfab-2ec96ca2ae15" CreationDate="2011-02-16T19:17:08.370" UserId="4697" Text="Why add salt to potato water?" />
  <row Id="25244" PostHistoryTypeId="3" PostId="12251" RevisionGUID="71c7848e-9d79-4fd8-bfab-2ec96ca2ae15" CreationDate="2011-02-16T19:17:08.370" UserId="4697" Text="&lt;potatoes&gt;&lt;salt&gt;" />
  <row Id="25245" PostHistoryTypeId="2" PostId="12252" RevisionGUID="a5543b0c-97fc-4590-bacd-ce0a479740e9" CreationDate="2011-02-16T19:29:45.143" UserId="4442" Text="The cooking technique you are describing, braising, is good for meat that would otherwise be tough, with a lot of connective tissue, such as a shoulder roast. When you try to braise meat which is low on connective tissue, such as the sirloin, you risk drying the meat out.&#xD;&#xA;&#xD;&#xA;I would recommend roasting instead. If you have a roasting rack (or a metal cookie rack, anything to elevate the meat and provide circulation), place the pork on the rack with a tray underneath to catch juices. (if you don't have a rack, no big deal). Preheated to 400 degrees; this high temperature will give your meat a nicely browned exterior. Immediately turn the heat down to 300 (or lower if you have time). Every half hour, turn the meat on the rack and baste the meat with the juices. Turning it will keep the juices distributed inside.&#xD;&#xA;&#xD;&#xA;When your meat is finished (as decided by a thermometer), bring it out of the oven to rest for at least 30 minutes. Turn it every 5-10 minutes. While the meat rests, turn your juices into a nice pan sauce." />
  <row Id="25246" PostHistoryTypeId="2" PostId="12253" RevisionGUID="c909ed29-38e2-4dcd-864a-58cc2a8b9f0b" CreationDate="2011-02-16T19:31:35.593" UserId="4489" Text="It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup.&#xD;&#xA;&#xD;&#xA;I can make a pretty mean chicken stock, but my matzo balls leave something to be desired. The Manischewitz directions yield something to eat with a knife and fork. I've tried seltzer water, but it hardly seems to help, and I miss out on the goodness from the stock. How do I get my matzo balls to be light and fluffy?" />
  <row Id="25247" PostHistoryTypeId="1" PostId="12253" RevisionGUID="c909ed29-38e2-4dcd-864a-58cc2a8b9f0b" CreationDate="2011-02-16T19:31:35.593" UserId="4489" Text="Fluffy matzo balls" />
  <row Id="25248" PostHistoryTypeId="3" PostId="12253" RevisionGUID="c909ed29-38e2-4dcd-864a-58cc2a8b9f0b" CreationDate="2011-02-16T19:31:35.593" UserId="4489" Text="&lt;texture&gt;" />
  <row Id="25249" PostHistoryTypeId="2" PostId="12254" RevisionGUID="0377c2cc-e940-43c0-b970-0b4da663e09a" CreationDate="2011-02-16T19:33:07.480" UserId="4888" Text="To add flavor. Add some butter and cream afterwards when mashing- delicious" />
  <row Id="25250" PostHistoryTypeId="2" PostId="12255" RevisionGUID="0b763e9a-5bcb-49f9-8e16-93b26d655f27" CreationDate="2011-02-16T19:36:22.223" UserId="2832" Text="I don't think a pork sirloin roast will stand up to that kind of cooking very well.  That is a very lean piece of meat, which does not lend itself to long cooking times at low temperatures.  That type of cooking is best reserved for cuts of meat with lots of fat and/or connective tissue.  If you put a pork sirloin roast in your cooker for 8 hours on low, you're going to have one tough, dry piece of meat when you are through.&#xD;&#xA;&#xD;&#xA;You would be better served by cooking it in the oven at higher heat, for a relatively short period of time, like 400F for an hour or so.  Bear in mind, you're not going to get to a fall-apart tender state with a sirloin roast.  This isn't a pork butt with which you're dealing, which you'd take up to an internal temperature of 195F or more.  Rather, you're going to want to target the safe temperature, and no higher.  You want the meat to be juicy.  Cut into thinner slices to achieve maximum tenderness." />
  <row Id="25251" PostHistoryTypeId="2" PostId="12256" RevisionGUID="d4d74ae3-80cc-4ce1-b12b-8f077c59aafc" CreationDate="2011-02-16T19:54:09.777" UserId="1297" Text="(Almost?) every good recipe for searing/grilling steaks advises to season the steak with salt and pepper before cooking it.&#xD;&#xA;&#xD;&#xA;However, I’m reasonably sure that pepper is extremely sensitive to heat and quickly loses all its flavour.&#xD;&#xA;&#xD;&#xA;Other recipes also advise using pepper before the cooking process but with other dishes I’m confident enough to ignore this hint and invariably apply pepper *after* cooking (or in the last stage). When it comes to steaks I’m trying to follow every good hint I can find. But this has always bothered me: **What is the purpose of seasoning steaks with pepper before cooking?**" />
  <row Id="25252" PostHistoryTypeId="1" PostId="12256" RevisionGUID="d4d74ae3-80cc-4ce1-b12b-8f077c59aafc" CreationDate="2011-02-16T19:54:09.777" UserId="1297" Text="Why put pepper on a dish before cooking?" />
  <row Id="25253" PostHistoryTypeId="3" PostId="12256" RevisionGUID="d4d74ae3-80cc-4ce1-b12b-8f077c59aafc" CreationDate="2011-02-16T19:54:09.777" UserId="1297" Text="&lt;pepper&gt;&lt;peppercorns&gt;" />
  <row Id="25254" PostHistoryTypeId="2" PostId="12257" RevisionGUID="6b1873fe-2ca9-4b43-b4f4-d79262a6cced" CreationDate="2011-02-16T19:54:55.073" UserId="3113" Text="I agree. Roasting in a conventional oven is probably your best option. Keep in mind that a roast of that size could take a couple of hours to cook. Also, you'll want to baste it quite frequently - maybe every 15 mins or so. The last time I made a pork roast I basted with butter and whole grain mustard. " />
  <row Id="25255" PostHistoryTypeId="5" PostId="6151" RevisionGUID="a5c47510-34f6-4ca5-99b8-9ffaaf3cf242" CreationDate="2011-02-16T20:07:25.017" UserId="3987" Comment="fixed degree signs" Text="I think this is a problem with all oils. When something burns, it produces smoke. Smoke is generally indicative of something that isn't particularly good for us if inhaled. Same holds for oils. It seems that all oils will begin to produce toxins once they hit their smoke point. However, before that, they are completely fine. So pick an oil that will handle the temperature you're using by checking the [smoke point][1]. &#xD;&#xA;&#xD;&#xA;There's also a difference between producing toxins and toxic. Does burning oil produce toxins? Yes. Will that actually make you sick? I don't know. But my inclination is that it's unlikely to cause you harm under &quot;normal&quot; usage or else we'd be hearing about people actually getting sick from burning their oil rather than just getting scare stories on the news about free radicals. &#xD;&#xA;&#xD;&#xA;And to get very sciency (stop reading immediately if your eyes glaze over, I think that's a sign of toxicity), from [biology online][2]:&#xD;&#xA;&#xD;&#xA;&gt; Researchers investigated processes of&#xD;&#xA;&gt; oxidative degradation - notably that&#xD;&#xA;&gt; caused at 70°C with ventilation - of a&#xD;&#xA;&gt; broad group of oils with very&#xD;&#xA;&gt; wide-ranging compositions. Another&#xD;&#xA;&gt; degradation process studied was that&#xD;&#xA;&gt; which is caused by microwave action&#xD;&#xA;&gt; that does not heat greater than a&#xD;&#xA;&gt; temperature of 190°C.&#xD;&#xA;&gt; &#xD;&#xA;&gt; In both processes deterioration of the&#xD;&#xA;&gt; oils takes place. In the first type of&#xD;&#xA;&gt; process (70°C with ventilation)&#xD;&#xA;&gt; hydroperoxides are first produced and&#xD;&#xA;&gt; subsequently aldehydes. In the second&#xD;&#xA;&gt; kind of process (microwave) it is&#xD;&#xA;&gt; basically aldehydes produced. It has&#xD;&#xA;&gt; to be pointed out that both the&#xD;&#xA;&gt; oxidative conditions and the&#xD;&#xA;&gt; composition of the oil determined the&#xD;&#xA;&gt; velocity of the degradation and both&#xD;&#xA;&gt; the nature and concentration of the&#xD;&#xA;&gt; compounds produced. &#xD;&#xA;&gt; &#xD;&#xA;&gt; These studies have shown, for the&#xD;&#xA;&gt; first time, that degradation of lipids&#xD;&#xA;&gt; in foods can produce toxic oxygenated&#xD;&#xA;&gt; aldehydes. These compounds, well-known&#xD;&#xA;&gt; in medical studies for their geno- and&#xD;&#xA;&gt; cytotoxic activity, considered as&#xD;&#xA;&gt; markers of oxidative stress in cells&#xD;&#xA;&gt; as well as being causal agents of&#xD;&#xA;&gt; degenerative illnesses, had not&#xD;&#xA;&gt; previously been detected in&#xD;&#xA;&gt; foodstuffs. &#xD;&#xA;&gt; &#xD;&#xA;&gt; Researchers have shown that some oils&#xD;&#xA;&gt; produce these toxic substances in&#xD;&#xA;&gt; greater quantities and at a greater&#xD;&#xA;&gt; rate. Virgin olive oil was, amongst&#xD;&#xA;&gt; all the oils studied, that which took&#xD;&#xA;&gt; longer to produce this type of&#xD;&#xA;&gt; compounds and produced a lower&#xD;&#xA;&gt; concentration of them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats&#xD;&#xA;  [2]: http://www.biology-online.org/articles/toxic-substances-cooking-fats-oils.html" />
  <row Id="25256" PostHistoryTypeId="24" PostId="6151" RevisionGUID="3d8de5e0-1f54-44cd-9793-cc0af25ea719" CreationDate="2011-02-16T20:07:25.017" Comment="Proposed by 3987 approved by 67 edit id of 21" />
  <row Id="25257" PostHistoryTypeId="2" PostId="12258" RevisionGUID="8c489874-52dd-48d2-be82-0802276e51ee" CreationDate="2011-02-16T20:07:44.023" UserDisplayName="daniel" Text="It provides a greater depth of flavour, as the pepper is cooked in to the steak instead of added at the end; the flavour melds into the meat, rather than the assertive flavour of fresh cracked black pepper.&#xD;&#xA;&#xD;&#xA;Try it for yourself: next time you're cooking steak, pepper one before and one after, but cook both identically. Taste the difference." />
  <row Id="25258" PostHistoryTypeId="25" PostId="12256" RevisionGUID="246c2038-d135-4bc2-9996-2b9eb8c598da" CreationDate="2011-02-16T20:22:31.583" Comment="http://twitter.com/#!/StackCooking/status/37970098488606720" />
  <row Id="25259" PostHistoryTypeId="5" PostId="12244" RevisionGUID="64516c62-c028-486a-90b1-24e7d52d822c" CreationDate="2011-02-16T20:26:48.090" UserId="3688" Comment="added 228 characters in body" Text="That Nutraloaf recipe is appalling both in philosophy and implementation.&#xD;&#xA;&#xD;&#xA;If you eat a wholesome, varied diet there should be no need to supplement it with stuff like this - if your diet is making you feel ill _and_ your nutritionist disapproves it might be time to switch to a diet consisting mostly of freshly cooked vegetables, plenty of pulses, cereals, wholemeal rice/breads/wholemeal pasta (if you can bear it) and get your protein from fish and not too much lean meat.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;If you absolutely _must_ eat the husk, its probably most palatable in tablet or easily swallowed form. Remember to drink *plenty* of water if you do eat - it has been known to cause intestinal obstruction. I've heard of the elderly and constipated sprinkling it onto foods - ideally those with a strong taste and a bit of liquid to them e.g. vegetable curries.&#xD;&#xA;&#xD;&#xA;I'm intrigued as to why you want to eat this stuff - most people who do are taking it to lower cholesterol or as part of a less-than-sensible crash diet. Your Nutraloaf recipe, based as it is on all that beef, suggests you're not concerned with cholesterol or major weight loss ...&#xD;&#xA;&#xD;&#xA;EDIT #2:&#xD;&#xA;&#xD;&#xA;I am not alone in my [rejection of 'Nutraloaf'][1] : &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;EDIT #3&#xD;&#xA;&#xD;&#xA;Just saw the [gluten-free] tag so resorting to psyllium Husk makes more sense now - but there are _better_ [ways of eating tasty gluten-free food][2]  :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10056/how-can-i-make-an-uberfood&#xD;&#xA;  [2]: http://allrecipes.co.uk/recipes/gluten-free-recipes.aspx" />
  <row Id="25260" PostHistoryTypeId="2" PostId="12259" RevisionGUID="e3662faf-3ab4-4bd9-a38a-edd343473281" CreationDate="2011-02-16T20:40:45.143" UserId="2909" Text="I recommend clarified butter, especially if you clarify it yourself, or brown butter, especially if you brown it yourself. It takes a few minutes, and you need to let it cool down again before it becomes solid, which can take a few hours, but it lasts much longer than butter once you do these steps.&#xD;&#xA;&#xD;&#xA;I've found it a much more flavorful alternative to shortening, and it offers most of the textural advantages." />
  <row Id="25261" PostHistoryTypeId="2" PostId="12260" RevisionGUID="1f261ca2-0ef9-4b6f-a19d-f6fb8cc0156a" CreationDate="2011-02-16T20:42:14.253" UserId="3688" Text="We've had great success with those 'Sports' water bottles for kids - hard plastic with a spout on top that is pushed down to seal. Kids seem to love them because they're like the 'Fruit Shoot' bottles that are very popular here in Britain.&#xD;&#xA;&#xD;&#xA;But they're pretty big as they're for water - I'd probably vomit if I drank that much fruit smoothie - so not great for really little ones." />
  <row Id="25262" PostHistoryTypeId="2" PostId="12261" RevisionGUID="930ef317-96b0-454e-bcc9-9f7879135664" CreationDate="2011-02-16T20:56:09.110" UserId="4414" Text="According to [wikipedia][1], the melting point of piperine - the compound responsible for the pungency of black pepper - is 130 degrees celsius, so it's definitely not a given that anything you'll be cooking will heat all of the piperine above 130 degrees celsius - at which point you'd begin to get significantly faster decomposition (and lose the peppery flavor).&#xD;&#xA;&#xD;&#xA;Now, the maillard reaction doesn't occur until around 155 celsius, so for cooking steak it's pretty much a given that the outside of the steak (including all of the pepper on the surface) will get hot enough to melt and begin to decompose, so it's certainly possible that you'd lose much of the pepper flavor from the actual peppercorns.&#xD;&#xA;&#xD;&#xA;So the two questions are, how much is actually lost?  and where does it all go?&#xD;&#xA;&#xD;&#xA;Most recipes that call for crusting cooked meat with black pepper call for a coarse grind.  One good reason for this is that by minimizing surface area, you are not allowing the piperine to heat up and decompose as quickly, so depending on how coarse your pepper is, and how hot you sear your steaks, you may have a not-insignificant amount of piperine left in your pepper.  I haven't found a good source for how fast piperine breaks down at various temperatures so you'd have to test this a bit to see how much of the flavor you could expect to lose.&#xD;&#xA;&#xD;&#xA;Probably more important is the &quot;where does it all go?&quot; part of this question.  For this you have to consider that even though the ultimate tempurature of the pepper is far above its melting point, during cooking it has heated up slowly, not instantly, leaving a good portion of time where the piperine was melting but before it was hot enough to decompose very quickly.  During this phase, piperine can escape from the peppercorn, while still intact (not decomposed) and migrate through the steak (or other dish).  While cooking a steak, piperine should migrate far enough into the steak that it does not ultimately reach a temperature where it decomposes.  This will cause that portion of the steak to be flavored with piperine.  So, the benefit of heating the pepper is specifically so that it will melt and migrate into the dish (i.e. meld with the foods), something that you don't get by sprinkling it on the top afterwards.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Piperine" />
  <row Id="25263" PostHistoryTypeId="2" PostId="12262" RevisionGUID="010d3e93-8f35-4f60-a124-c2386d0955f3" CreationDate="2011-02-16T21:23:02.500" UserId="2574" Text="Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies.&#xD;&#xA;&#xD;&#xA;Am I totally crazy for thinking this might work?" />
  <row Id="25264" PostHistoryTypeId="1" PostId="12262" RevisionGUID="010d3e93-8f35-4f60-a124-c2386d0955f3" CreationDate="2011-02-16T21:23:02.500" UserId="2574" Text="Does Splenda caramelize?" />
  <row Id="25265" PostHistoryTypeId="3" PostId="12262" RevisionGUID="010d3e93-8f35-4f60-a124-c2386d0955f3" CreationDate="2011-02-16T21:23:02.500" UserId="2574" Text="&lt;ingredients&gt;&lt;sugar&gt;&lt;candy&gt;&lt;caramelisation&gt;" />
  <row Id="25266" PostHistoryTypeId="2" PostId="12263" RevisionGUID="366c9212-d23e-4944-a93c-c3081e2aac52" CreationDate="2011-02-16T21:29:53.583" UserId="4697" Text="When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temperature, e.g. for the Maillard reaction or killing Trichinella parasites.&#xD;&#xA;&#xD;&#xA;What are some ways for estimating other specific temperatures? How accurate are they?" />
  <row Id="25267" PostHistoryTypeId="1" PostId="12263" RevisionGUID="366c9212-d23e-4944-a93c-c3081e2aac52" CreationDate="2011-02-16T21:29:53.583" UserId="4697" Text="How to measure the temperature of a pan?" />
  <row Id="25268" PostHistoryTypeId="3" PostId="12263" RevisionGUID="366c9212-d23e-4944-a93c-c3081e2aac52" CreationDate="2011-02-16T21:29:53.583" UserId="4697" Text="&lt;equipment&gt;&lt;temperature&gt;" />
  <row Id="25269" PostHistoryTypeId="2" PostId="12264" RevisionGUID="3485aa1e-9c2b-45ad-8d80-03350020c9f1" CreationDate="2011-02-16T21:30:33.130" UserId="2574" Text="i'm no expert, but it sounds like you may be handling the balls too much (heh heh). try to compress them as little as possible. i usually refrigerate the batter before forming to help it stick together a little better without my hands touching them too much." />
  <row Id="25270" PostHistoryTypeId="2" PostId="12265" RevisionGUID="3bfeac07-c094-4091-9cfd-914471496719" CreationDate="2011-02-16T21:34:48.693" UserId="4411" Text="I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds.  I understand their taxonomical differences but in regards to taste, can they be used interchangeably without any big difference in taste?&#xD;&#xA;&#xD;&#xA;For example, I've found a lasagne recipe which calls for fennel seeds.  I do not have any but I do have Anise seeds (not star anise).  Could I use the Anise seeds in the recipe without much noticeable difference?" />
  <row Id="25271" PostHistoryTypeId="1" PostId="12265" RevisionGUID="3bfeac07-c094-4091-9cfd-914471496719" CreationDate="2011-02-16T21:34:48.693" UserId="4411" Text="Anise Seed vs. Fennel Seed with Taste as No.1 factor" />
  <row Id="25272" PostHistoryTypeId="3" PostId="12265" RevisionGUID="3bfeac07-c094-4091-9cfd-914471496719" CreationDate="2011-02-16T21:34:48.693" UserId="4411" Text="&lt;spices&gt;" />
  <row Id="25273" PostHistoryTypeId="2" PostId="12266" RevisionGUID="9899269f-e89b-487b-ace8-5b07450ce766" CreationDate="2011-02-16T21:37:50.187" UserId="3348" Text="You can get a remote-sensing thermometer (they have a laser that shines on the object to show you where you're pointing it). They read reasonably accurately without touching the heated object, and come in various sensitivities. Mine reads as high as 700 degrees F, but there are cheaper ones that don't go as high.&#xD;&#xA;&#xD;&#xA;Apart from that, I would think you'll always be just estimating and not very accurately at that.&#xD;&#xA;&#xD;&#xA;Don't forget also that the temperature of your cooking surface must be higher than strictly required for the Maillard reaction. If the meat needs to get to 155C for it to occur, you will probably need to heat your pan higher to account for heat lost to the meat on contact.&#xD;&#xA;&#xD;&#xA;And for killing bacteria, you may also need to get the entire piece of food to the required temp, so a regular food thermometer is a better bet than trying to measure the heat of the pan." />
  <row Id="25274" PostHistoryTypeId="2" PostId="12267" RevisionGUID="d5040598-687f-468c-bf11-da037e5eb1b1" CreationDate="2011-02-16T21:46:21.190" UserId="3348" Text="I would not say that those two are directly interchangeable. While their flavors/aromas might remind you one of another when tasted separately, are really pretty different when compared directly. &#xD;&#xA;&#xD;&#xA;Fennel seed is milder, sweeter and less astringent compared to anise seed, in my experience, so you'd have to adjust for potency and while biting into a fennel seed can be &quot;exciting&quot; biting into an anise seed would be much more so.&#xD;&#xA;&#xD;&#xA;You could try it, but I would not do a 1-to-1 substitution, and I would really expect a very different result than if you just used fennel seed. Maybe I'm wrong here, but that's my $.02" />
  <row Id="25275" PostHistoryTypeId="2" PostId="12268" RevisionGUID="72e324d1-babf-402c-9c70-d17609302492" CreationDate="2011-02-16T22:23:42.870" UserId="4547" Text="I thought this was an interesting question, so I went into the kitchen and had a comparative chew. Anise Seed (or aniseed where I come from) is smaller, darker and gives a more immediate anise hit, but it fades quickly. Fennel seed is two or three times larger and paler. When you chew it, there's little flavour at first, but then a wash of anise flavour comes in. I think fennel tastes a bit softer, smoother, &quot;greener&quot; and more rounded.&#xD;&#xA;&#xD;&#xA;If I had to substitute anise for fennel, I'd probably use a third or even a quarter of the original quantity. Although you might just want to leave it out. I agree with bikeboy - the great joy of fennel in Italian food is biting on fennel seed and getting that green-spicy hit in a meat dish (oh! I have a pasta dish with sweet Italian sausage, tomato, cream and fennel that is *to die for*). I don't think you'd get the same effect with anise." />
  <row Id="25276" PostHistoryTypeId="2" PostId="12269" RevisionGUID="d43a0840-767f-4740-9bda-8191a122691f" CreationDate="2011-02-16T22:34:50.723" UserId="4547" Text="Salting the water in which you cook starches (pasta, rice, potato) is an effective way of enhancing the flavour of the finished product - boiling starches absorb salt well (which is why adding chunks of potato to an overal salty stew will lesson the apparent saltiness of the dish.&#xD;&#xA;&#xD;&#xA;But salt does other things. When I am making roast potatoes, I parboil them for 5 minutes before drying and roasting them in oil. if you divide them into two batches and boil one half in unsalted water and the other half in well salted water (1tbsp/2 quarts water), the salted half will brown and crisp *much* better than the unsalted ones. I'm not sure why this is, but I would encourage you to try it because it's amazing to see." />
  <row Id="25277" PostHistoryTypeId="2" PostId="12270" RevisionGUID="c310f79a-d984-4722-8816-e97cc611567f" CreationDate="2011-02-16T22:41:47.737" UserId="4877" Text="My recipe calls for 1/2 cup of lime juice:&#xD;&#xA;&#xD;&#xA;--&#xD;&#xA;1/2 cup Lime Juice&#xD;&#xA;14 oz. sweetened condensed milk&#xD;&#xA;2 eggs separated&#xD;&#xA;1 egg whole&#xD;&#xA;4 Tblsp sugar&#xD;&#xA;1 grated lime peel&#xD;&#xA;&#xD;&#xA;Mix Milk, Lime, Eggs&#xD;&#xA;Blend, pour into shell&#xD;&#xA;&#xD;&#xA;Use eggwhite for Merangue (4 Tblsp sugar)&#xD;&#xA;&#xD;&#xA;350° 50-55 min&#xD;&#xA;--- Resulting pie does not make runny stuff&#xD;&#xA;&#xD;&#xA;I can't tell the size of your pie fom the photo, but a cup of lime juice would definitely cause more curdling than 1/2 cup.&#xD;&#xA;" />
  <row Id="25278" PostHistoryTypeId="2" PostId="12271" RevisionGUID="e72fae79-8c84-4855-ade0-f404e4b3be92" CreationDate="2011-02-16T22:44:02.493" UserId="4547" Text="I don't think it can be done. The efficiency of a microwave in heating up substances with a high proportion of water means that the egg nearest to the microwaves (the outside of the bowl) over cooks while the inside is still raw. I have tried doing it by stirring every 15 seconds, but it takes longer - and gives a poorer result - than just beating eggs with a splash of milk and stirring them continuously over a lowish heat in a pan." />
  <row Id="25279" PostHistoryTypeId="2" PostId="12272" RevisionGUID="d017344e-bb08-498e-b083-15490539d0da" CreationDate="2011-02-16T22:57:30.110" UserId="4547" Text="I make this regularly in a regular domestic oven and it's delicious. properly cooked legs and dark meat with super juicy, tender breasts. The only thing I can think of that would give off any vapours would be the ink on the can, but as the oven is only at 180C and the can is surrounded by chicken, I can't imagine than the can get's hot enough for that to happen. &#xD;&#xA;&#xD;&#xA;I've only done it once in a kettle barbecue over charcoal and I used indirect heat and a meat thermometer to check the deepest part of the thigh was at the correct temp. IIRC, it was took a couple of hours." />
  <row Id="25280" PostHistoryTypeId="25" PostId="12263" RevisionGUID="1b2d13a1-610d-46e0-bb0d-bdc349bbd4be" CreationDate="2011-02-16T23:22:32.757" Comment="http://twitter.com/#!/StackCooking/status/38015399287209984" />
  <row Id="25281" PostHistoryTypeId="2" PostId="12273" RevisionGUID="d4406ddb-ed45-4df4-83e1-71a55a63b345" CreationDate="2011-02-16T23:25:51.090" UserId="3348" Text="It's my understanding that sucralose (what makes Splenda sweet) is REALLY sweet, so much of what's in a measure of Splenda is fillers to bring the volume up so similar amounts of sugar and Splenda sweeten things a similar amount. I very much doubt that the fillers would behave as sugar does in a candy.&#xD;&#xA;&#xD;&#xA;You can bake with it in situations where sugar isn't chemically necessary for the success of the dish, but otherwise it's not much like sugar.&#xD;&#xA;&#xD;&#xA;Sugar-free candies that use sucralose most likely have a bunch of other stuff in them that is the &quot;hard candy&quot; part, and the sucralose is only the sweetener." />
  <row Id="25282" PostHistoryTypeId="6" PostId="12262" RevisionGUID="1a617e0d-d6f4-46f8-93e9-2fc4d658d316" CreationDate="2011-02-16T23:33:34.797" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;sugar&gt;&lt;candy&gt;&lt;caramelisation&gt;" />
  <row Id="25283" PostHistoryTypeId="6" PostId="12253" RevisionGUID="7fddd6ea-bacc-4ac4-afaa-c95173176174" CreationDate="2011-02-16T23:35:46.340" UserId="41" Comment="edited tags" Text="&lt;soup&gt;&lt;dumplings&gt;&lt;jewish-cuisine&gt;" />
  <row Id="25284" PostHistoryTypeId="2" PostId="12274" RevisionGUID="e14933d6-4605-4450-bef1-3bcaa1b0c436" CreationDate="2011-02-16T23:46:00.263" UserId="3672" Text="On Monday I will be making Cream of Mushroom Soup at school and I would like to make it the best possible. I will be making a mushroom stock as its base. Are there any specific herbs and spices that compliment the mushrooms without leading it too far astray from what constitutes a cream of mushroom soup? And are there any other hints, tips or culinary secrets you have for making cream of mushroom soup supremely delicious? " />
  <row Id="25285" PostHistoryTypeId="1" PostId="12274" RevisionGUID="e14933d6-4605-4450-bef1-3bcaa1b0c436" CreationDate="2011-02-16T23:46:00.263" UserId="3672" Text="Herbs and spices that compliment Cream Of Mushroom Soup" />
  <row Id="25286" PostHistoryTypeId="3" PostId="12274" RevisionGUID="e14933d6-4605-4450-bef1-3bcaa1b0c436" CreationDate="2011-02-16T23:46:00.263" UserId="3672" Text="&lt;spices&gt;&lt;herbs&gt;&lt;soup&gt;&lt;seasoning&gt;&lt;mushrooms&gt;" />
  <row Id="25287" PostHistoryTypeId="2" PostId="12275" RevisionGUID="5a300cd8-e3c6-4f29-940d-8ee17484003a" CreationDate="2011-02-16T23:59:48.097" UserId="2803" Text="I want to prepare a drink that is hot (spicy) but I don't want to use regular hot sauce because it will affect the color. Is there anything like &quot;clear&quot; hot sauce?" />
  <row Id="25288" PostHistoryTypeId="1" PostId="12275" RevisionGUID="5a300cd8-e3c6-4f29-940d-8ee17484003a" CreationDate="2011-02-16T23:59:48.097" UserId="2803" Text="Is there a spice that is hot and colorless?" />
  <row Id="25289" PostHistoryTypeId="3" PostId="12275" RevisionGUID="5a300cd8-e3c6-4f29-940d-8ee17484003a" CreationDate="2011-02-16T23:59:48.097" UserId="2803" Text="&lt;drinks&gt;&lt;chilies&gt;&lt;spicy-hot&gt;" />
  <row Id="25290" PostHistoryTypeId="2" PostId="12276" RevisionGUID="6976f901-9547-4528-be03-8d1b02204108" CreationDate="2011-02-17T00:10:01.380" UserId="3688" Text="Soak them for twelve plus hours in cold water. They don't need Bicarbonate of Soda or any of that stuff.&#xD;&#xA;&#xD;&#xA;They need boiled for an hour or more, but they cook quickly in a pressure cooker (30mins or less). I also like to sprout the for a day or two for a fuller flavour and (allegedly) considerably more nutritional value." />
  <row Id="25291" PostHistoryTypeId="2" PostId="12277" RevisionGUID="64068d47-e79c-4466-b8a5-894405e475d2" CreationDate="2011-02-17T00:59:50.503" UserId="4661" Text="Hmm, I'd look for pure Capsaicin if all you want is the heat. It's colorless/odorless so could work, but I'm not sure where you can find it.&#xD;&#xA;&#xD;&#xA;I've heard of white, hot sauces which may work for you, here is [an example][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.onlyhotsauce.com/1777-frostbite-hot-sauce.html" />
  <row Id="25292" PostHistoryTypeId="5" PostId="11772" RevisionGUID="8cf15a5a-cbd0-40a6-abe4-8082787fb01a" CreationDate="2011-02-17T01:18:03.720" UserId="358" Comment="it wasn't as bad as it looked after a bit of cleanup.  I need to experiment some more before passing definitive judgement" Text="I want to cook a beef brisket, following a recipe that suggests baking it on a bed of onions and red wine, or red wine vinegar.  I'd like to use a cast iron dutch oven, but am concerned about the interaction between the wine and the iron.  I've read tomatoes and iron is not recommended, but what about wine or vinegar?" />
  <row Id="25293" PostHistoryTypeId="2" PostId="12278" RevisionGUID="d68b511b-66db-4470-9fcd-63e20794db9e" CreationDate="2011-02-17T01:26:36.033" UserId="358" Text="Let a hot pepper (jalapeño or habañero, perhaps) soak in your liquid for however long it takes to achieve the desired hotness." />
  <row Id="25294" PostHistoryTypeId="2" PostId="12279" RevisionGUID="db235e27-10e2-422c-88e3-182952c86c6c" CreationDate="2011-02-17T01:28:20.543" UserId="3432" Text="Personally, I do not find Cream of Mushroom soup particularly cries out for herbs, just some good black pepper.&#xD;&#xA;&#xD;&#xA;But having said that, ***parsley*** probably goes best with it, but only a little, or perhaps ***tarragon*** or ***chives***.&#xD;&#xA;&#xD;&#xA;In any event I would not over do it.  But make sure the soup is well seasoned with salt and black pepper, using good butter with the mushrooms initially is also sensible." />
  <row Id="25295" PostHistoryTypeId="2" PostId="12280" RevisionGUID="4f6908bb-0059-4de7-b45f-ff3042f89020" CreationDate="2011-02-17T02:19:18.073" UserId="67" Text="There's a style of hot sauce that is basically whole peppers soaking in a vinegar solution; it's probably work, but it'd give a sour note from the vinegar.&#xD;&#xA;&#xD;&#xA;You could always make your own ... it tends to be made with green peppers; I'm guessing green or yellow would impart less color.&#xD;&#xA;&#xD;&#xA;Also, a quick search suggests that there's at least two brands of 'clear hotsauce' out there -- Panola and Frostbite." />
  <row Id="25296" PostHistoryTypeId="25" PostId="12275" RevisionGUID="cc2f8957-bc90-4926-9a77-597910578ea6" CreationDate="2011-02-17T02:22:32.610" Comment="http://twitter.com/#!/StackCooking/status/38060699720749056" />
  <row Id="25301" PostHistoryTypeId="2" PostId="12283" RevisionGUID="3242821b-45f4-4c11-acfa-d2d41ea3dae6" CreationDate="2011-02-17T02:41:18.983" UserId="67" Text="Well, when you're just below the smoke point of an oil, it'll shimmer ... but that's only useful if you know what the smoke point for that oil is, and you actually want to use oil for cooking.&#xD;&#xA;&#xD;&#xA;I can't remember if it was an episode of Good Eats or on Alton Brown's first book that he recommended that if you had an automatic ice maker, so had consistent sized ice cubes, that you time how long it takes them to melt at different temperatures, so you could use that to judge how hot a grill is.&#xD;&#xA;&#xD;&#xA;For grilling, and campfire cooking, I've always gone with the hand near the cooking surface to gauge how hot it is, but I don't know that it's all that accurate ... and people have a different tolerance for pain, so you'd have to do some tests to calibrate.  It doesn't work as well for cooking on a stove; I think it requires a more radiant heat source. &#xD;&#xA;&#xD;&#xA;For frying, I like the wooden spoon test -- dip something wooden into the fire, and as there's moisture in the wood, you should see small bubbles form if it's hot enough.&#xD;&#xA;&#xD;&#xA;... and then there's always just listening as you add food ... try touching down a piece of whatever you're cooking, and if it doesn't sizzle, the pan might not be hot enough yet, if you're attempting to sear it.&#xD;&#xA;&#xD;&#xA;If I need warm water for bread, I'll run the hot tap against the inside of m wrist ... once it feels slightly warm, but not hot, it should be good.&#xD;&#xA;&#xD;&#xA;None of these are going to be completely precise, but there's lots of ways to gauge temperature other than a thermometer." />
  <row Id="25302" PostHistoryTypeId="25" PostId="12251" RevisionGUID="f018e702-b201-4728-be0e-0305c1d2823b" CreationDate="2011-02-17T05:22:32.460" Comment="http://twitter.com/#!/StackCooking/status/38105998367399936" />
  <row Id="25303" PostHistoryTypeId="2" PostId="12284" RevisionGUID="aca7911a-d249-4165-98e8-520729210d70" CreationDate="2011-02-17T05:26:47.153" UserId="4199" Text="I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?" />
  <row Id="25304" PostHistoryTypeId="1" PostId="12284" RevisionGUID="aca7911a-d249-4165-98e8-520729210d70" CreationDate="2011-02-17T05:26:47.153" UserId="4199" Text="How much do dry beans expand when soaked?" />
  <row Id="25305" PostHistoryTypeId="3" PostId="12284" RevisionGUID="aca7911a-d249-4165-98e8-520729210d70" CreationDate="2011-02-17T05:26:47.153" UserId="4199" Text="&lt;beans&gt;" />
  <row Id="25306" PostHistoryTypeId="2" PostId="12285" RevisionGUID="659a6d29-b6a4-438b-bc0a-185488189394" CreationDate="2011-02-17T06:02:41.257" UserId="4905" Text="When using a [baking stone][1], for example for artisan breads and pizza, there are some additional reasons for the long preheat time.&#xD;&#xA;&#xD;&#xA;With a baking stone, the recipe might advice you to preheat the oven for as much as thirty to sixty minutes. The reason is to heat the stone properly and to dry out the air inside the oven.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Baking_stone" />
  <row Id="25307" PostHistoryTypeId="2" PostId="12286" RevisionGUID="f32167ba-89ac-491c-a50f-ea3083378092" CreationDate="2011-02-17T07:10:49.097" UserId="3203" Text="Szechuan (Sichuan) pepper husks can be brewed/simmered in hot water and results in a relatively clear broth that can be very &quot;hot&quot; and a much more interesting taste than refined or artificial capsaicin&#xD;&#xA;&#xD;&#xA;It also has that numbing effect that most people find rather interesting" />
  <row Id="25308" PostHistoryTypeId="25" PostId="12284" RevisionGUID="b4454b02-64e5-42ba-832a-d5a28e053baf" CreationDate="2011-02-17T08:22:32.663" Comment="http://twitter.com/#!/StackCooking/status/38151296989143040" />
  <row Id="25309" PostHistoryTypeId="2" PostId="12287" RevisionGUID="33ea1329-008b-48f0-86fc-36f745e17140" CreationDate="2011-02-17T09:17:23.480" UserId="4770" Text="Typically dry beans expand 2-3 times their original volume when soaked, depending on their age (fresher beans have more moisture left than older ones and expand less).&#xD;&#xA;I usually put them in a large pot and cover them with at least 5-6cm of water above." />
  <row Id="25310" PostHistoryTypeId="2" PostId="12288" RevisionGUID="abc6c6ac-63f3-4d38-bcce-1f32c7ada820" CreationDate="2011-02-17T10:06:02.980" UserId="4824" Text="Hey guys, I've had a set of Global knives for a few months now and love them. &#xD;&#xA;&#xD;&#xA;I cut up a whole chicken the other day, and had a bit of trouble getting through the bone, so use my large chef's knife as an axe/butcher's knife and chipped it in a few places. Global is supposed to be the superior brand, but is this normal? &#xD;&#xA;&#xD;&#xA;So how do you guys handle tougher materials? Butcher/cheap/dull knives?" />
  <row Id="25311" PostHistoryTypeId="1" PostId="12288" RevisionGUID="abc6c6ac-63f3-4d38-bcce-1f32c7ada820" CreationDate="2011-02-17T10:06:02.980" UserId="4824" Text="chef's knife for cutting chicken, or butcher's" />
  <row Id="25312" PostHistoryTypeId="3" PostId="12288" RevisionGUID="abc6c6ac-63f3-4d38-bcce-1f32c7ada820" CreationDate="2011-02-17T10:06:02.980" UserId="4824" Text="&lt;butchering&gt;" />
  <row Id="25313" PostHistoryTypeId="25" PostId="12288" RevisionGUID="5af9856b-6c8b-4bdf-a829-8f875b8c3b59" CreationDate="2011-02-17T11:22:32.893" Comment="http://twitter.com/#!/StackCooking/status/38196596797747200" />
  <row Id="25314" PostHistoryTypeId="2" PostId="12289" RevisionGUID="0dceadd7-97bb-4931-a246-99974437c763" CreationDate="2011-02-17T12:15:28.407" UserId="4580" Text="As you can see [here][1], you can do it with a chef's knife.&#xD;&#xA;&#xD;&#xA;I think you must try to cut between bones or around them, not through them. Gristle shouldn't be a problem for your knife.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/cut-up-a-chicken.aspx" />
  <row Id="25316" PostHistoryTypeId="2" PostId="12291" RevisionGUID="fbd506c1-0194-4633-9420-6f795fc227cd" CreationDate="2011-02-17T12:45:22.080" UserId="611" Text="I find that a little **nutmeg** goes really well with almost anything that has cream in it.&#xD;&#xA;Don't add too much, and it gives a great finish to the flavour of the mushrooms and the cream.&#xD;&#xA;&#xD;&#xA;Another option would be **mace**, though I'm not sure what it's called outside the UK." />
  <row Id="25317" PostHistoryTypeId="2" PostId="12292" RevisionGUID="9d4a52bc-4aed-4db4-9c2c-68919d02eb6c" CreationDate="2011-02-17T12:56:54.940" UserId="4012" Text="Here's one example: The Rouxbe cooking school has a video lesson demonstrating how to check that a pan is at the right temperature for pan frying to prevent the food from sticking to the pan. Their method is to make use of the [Leidenfrost effect][1]. The effect is that as the pan heats up, at some point a drop of water put into the pan no longer immediately evaporates, but forms a ball that glides on the surface of the pan. The video is also available on YouTube:&#xD;&#xA;&#xD;&#xA;[http://www.youtube.com/watch?v=CB-SCA1reqE][2]&#xD;&#xA;&#xD;&#xA;This may be reliable enough for the intended goal of preventing the food from sticking to the pan, but I'm not sure whether this indicates a very specific temperature, as it says on Wikipedia:&#xD;&#xA;&#xD;&#xA;&gt; The temperature at which the Leidenfrost effect begins to occur is not easy to predict. Even if the volume of the drop of liquid stays the same, the Leidenfrost point may be quite different, with a complicated dependence on the properties of the surface, as well as any impurities in the liquid. Some research has been conducted into a theoretical model of the system, but it is quite complicated. As a very rough estimate, the Leidenfrost point for a drop of water on a frying pan might occur at 190 °C (374 °F).&#xD;&#xA;&#xD;&#xA;It certainly looks cool though.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Leidenfrost_effect&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=CB-SCA1reqE" />
  <row Id="25318" PostHistoryTypeId="2" PostId="12293" RevisionGUID="ca0de6fa-23bf-4b6e-8169-eb6859bdae25" CreationDate="2011-02-17T13:24:33.660" UserId="4910" Text="I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating healthier and I'd just like to know the calories, vitamins and minerals that each type of fruit and vegetable have.&#xD;&#xA;&#xD;&#xA;I'd like to use the chart in making more salads, vegetable and fruit side dishes and the like ... I just need to know what's good to use and what type of vegetable and fruit provides what type of nutrition.&#xD;&#xA;&#xD;&#xA;I've tried searching on google but my google-fu appears to be missing the mark this time, most of the stuff I've found only lists a few fruits and veggies or has little information for each item. I'd like a comprehensive list so I can change things up as I cook and not get stuck in the same ol rut (an apple a day is good and all but gets boring after a while)." />
  <row Id="25319" PostHistoryTypeId="1" PostId="12293" RevisionGUID="ca0de6fa-23bf-4b6e-8169-eb6859bdae25" CreationDate="2011-02-17T13:24:33.660" UserId="4910" Text="Nutritional information on fruits and veggies" />
  <row Id="25320" PostHistoryTypeId="3" PostId="12293" RevisionGUID="ca0de6fa-23bf-4b6e-8169-eb6859bdae25" CreationDate="2011-02-17T13:24:33.660" UserId="4910" Text="&lt;vegetables&gt;&lt;fruit&gt;&lt;nutrition&gt;" />
  <row Id="25321" PostHistoryTypeId="2" PostId="12294" RevisionGUID="9f31bec7-bdf0-471d-b37b-076d290f8adf" CreationDate="2011-02-17T13:25:36.913" UserId="4827" Text="My first-line reference is: http://nutritiondata.self.com/" />
  <row Id="25322" PostHistoryTypeId="2" PostId="12295" RevisionGUID="17a158f2-5b7b-4ba8-811e-d800ca99fb8e" CreationDate="2011-02-17T13:29:26.987" UserId="4827" Text="You can also try the accumulated data on http://dailyburn.com/. There you can also keep track of your daily intake." />
  <row Id="25323" PostHistoryTypeId="2" PostId="12296" RevisionGUID="6525b2f0-fd2a-4c73-b482-8d23e69c8390" CreationDate="2011-02-17T13:36:55.840" UserId="4580" Text="You can find quite an extensive list in some cookbooks.&#xD;&#xA;In general, there are more calories in fruits than in vegetables.&#xD;&#xA;Vegetables with a lot of water (cucumber, lettuce...) are very low in calories.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[Here][1] is some info on fruit, and [here][2] some more. &#xD;&#xA;&#xD;&#xA;I think you can eat all veggies you want, as much as you like.&#xD;&#xA;If you are on a diet, I wouldn't eat bananas and nuts.&#xD;&#xA;&#xD;&#xA;[This][3] is a list with food which is low in calories.&#xD;&#xA;Keep in mind that bread is 'better' than pasta or potatoes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.weightlossforall.com/calories-fruit.htm&#xD;&#xA;  [2]: http://www.weightlossresources.co.uk/calories/calorie_counter/fruit.htm&#xD;&#xA;  [3]: http://www.weightlossforall.com/low-calorie-food-list.htm" />
  <row Id="25324" PostHistoryTypeId="2" PostId="12297" RevisionGUID="2506faf5-9034-4923-90b9-8dfb6b737aa0" CreationDate="2011-02-17T14:10:57.563" UserId="4770" Text="In addition to online resources, there are many softwares (diet planners, calories counters, even some recipe managers) that could help you finding nutritional information and tracking your calories intake.&#xD;&#xA;&#xD;&#xA;From a quick google search I've found [this one][1] that could suit your needs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dietsindetails.com/software.html" />
  <row Id="25325" PostHistoryTypeId="2" PostId="12298" RevisionGUID="bcfd2d1d-8222-4965-aad8-bdb961a1340f" CreationDate="2011-02-17T14:22:28.160" UserId="2391" Text="You could try http://caloriecount.about.com. I used it for ages and it does a lot more than count calories. You can search for food nutrition, log food you eat, set targets and it can analyse what you ate.&#xD;&#xA;&#xD;&#xA;Their analysis tells you which nutirants you are eatting a lot of and which are missing from your diet. It will even let you click on a nutirent on your report, say [potassium][1] (which I apparently don't get enough of) and will give a list of things you could eat to do better &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://caloriecount.about.com/potassium-facts-nf306#highfoods" />
  <row Id="25326" PostHistoryTypeId="25" PostId="12293" RevisionGUID="ec2db028-9162-4e64-bd48-59a93c380e93" CreationDate="2011-02-17T14:22:33.573" Comment="http://twitter.com/#!/StackCooking/status/38241897768173568" />
  <row Id="25327" PostHistoryTypeId="2" PostId="12299" RevisionGUID="76d9f636-06a8-4ffb-b049-4af7232f87a2" CreationDate="2011-02-17T14:49:23.003" UserId="2832" Text="I have some habanero powder that has a beige color.  I would imagine that wouldn't discolor a clear liquid too much.  And believe me, a little bit goes a long way." />
  <row Id="25331" PostHistoryTypeId="2" PostId="12301" RevisionGUID="51869d5e-8c92-4dc7-bfec-d0648183bc26" CreationDate="2011-02-17T15:02:59.000" UserId="2047" Text="If you're just separating a chicken into pieces, you don't need to cut through any bone, and a chef's knife or a boning knife will work fine. You need to aim for the joints in between the bones, and cut the softer connective tissue.&#xD;&#xA;&#xD;&#xA;If you're actually trying to hack legs and thighs into pieces (some indian curries, stocks, and other preparations do well with splitting bones), then you need a heavy duty meat cleaver (note: a &quot;chinese cleaver&quot; has a thin blade, and is unsuitable to cutting through bones). A chef's knife would work, but can dent or chip the blade of your expensive Global knife." />
  <row Id="25334" PostHistoryTypeId="2" PostId="12302" RevisionGUID="2407434a-fbf2-438e-975d-705bee648c00" CreationDate="2011-02-17T15:57:28.423" UserId="3058" Text="On the [Splenda website][1] it says that Splenda doesn't caramelize like sugar. Admittedly, it is talking about getting the golden brown colour in your baked goods, but I suspect since it doesn't happen in that instance, it wouldn't work in a hard candy. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.splenda.ca/cooking-baking.aspx " />
  <row Id="25335" PostHistoryTypeId="6" PostId="12288" RevisionGUID="8c8d6920-d0e5-4781-b1e1-8e9ef0a53e4c" CreationDate="2011-02-17T16:11:48.857" UserId="41" Comment="edited tags" Text="&lt;knives&gt;&lt;knife-skills&gt;&lt;butchering&gt;" />
  <row Id="25336" PostHistoryTypeId="5" PostId="9160" RevisionGUID="db838f61-7faa-48b2-b2bb-08688b63f03b" CreationDate="2011-02-17T16:25:02.380" UserId="1393" Comment="added 1 characters in body" Text="I have the same preference. Three things that work for me:&#xD;&#xA;&#xD;&#xA;(1) If you are using any vegetables, saute them to get as much liquid out as possible in advance. For spinach or other greens, actually squeeze the water out using a tea towel or potato ricer.&#xD;&#xA;&#xD;&#xA;(2) Use less sauce or make the sauce thicker. You can accomplish the latter by starting with thicker ingredients (tomato puree vs. chopped tomatoes), or by reducing it on the stovetop somewhat first.&#xD;&#xA;&#xD;&#xA;(3) For ricotta fillings, indeed add a couple of eggs to help them setup. &#xD;&#xA;&#xD;&#xA;Here is my [spinach and ricotta lasagna recipe][1], which as you can see from the picture, sets up very firm and sliceable. And I've also got a [summer squash and portabello mushroom lasagna][2] which illustrates points 1 and 2.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2008/12/vegetarian-lasagna-recipe-with-spinach-and-ricotta-filling.html&#xD;&#xA;  [2]: http://www.herbivoracious.com/2009/09/summer-squas-and-portobello-vegetarian-lasagna-recipe.html" />
  <row Id="25337" PostHistoryTypeId="2" PostId="12303" RevisionGUID="a2fc340e-bd1a-4ab9-855f-b2af602cda7d" CreationDate="2011-02-17T17:02:31.327" UserId="4914" Text="If, like mine, your oven hasn't got a light, sometimes you can twiddle the temperature nob down until you hear a faint tick - that's the thermostat inside the oven clicking off. Where your temperature nob is at is the current temperature of the oven (at the thermostat, obviously). I keep checking using that technique every couple of minutes (remembering to reset the nob to my target temp between), until the tick is on or near the target temperature." />
  <row Id="25338" PostHistoryTypeId="2" PostId="12304" RevisionGUID="4bbeb562-9016-467f-b01f-ff7b15efe3ea" CreationDate="2011-02-17T17:07:11.820" UserId="4914" Text="Salt also lowers the boiling temp of the water, so you can use less energy to cook." />
  <row Id="25340" PostHistoryTypeId="2" PostId="12305" RevisionGUID="fae28d0f-d90d-4a82-9adc-c456a7079fcf" CreationDate="2011-02-17T17:13:43.817" UserDisplayName="user4915" Text="Here's a variation of the answer above: discard any brown leaves, wash the parsley, shake dry to remove as much of the water as possible, wrap in a dry, clean, cloth dish towel, place in a supermarket plastic bag and store in the refrigerator vegetable bin. The parsley will keep for 2-3 weeks. Few people use the stems--although they can be finely chopped and sauteed in olive oil with garlic and onions as a base for sauces--in which case, cut off the stems and use to create a stock.&#xD;&#xA;www.menwholiketocook.com" />
  <row Id="25341" PostHistoryTypeId="2" PostId="12306" RevisionGUID="7dd02cd4-f30d-4546-8db7-106dfe2529bb" CreationDate="2011-02-17T17:19:09.350" UserDisplayName="user4915" Text="Adding to the above answers, if you reduce the amount of water you use and increase the amount of salt, the result will be `[salt crusted potatoes][1]`, with added flavor and sweetness.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://menwholiketocook.blogspot.com/2009/03/salt-crusted-potatoes.html" />
  <row Id="25343" PostHistoryTypeId="2" PostId="12307" RevisionGUID="388c9915-d65a-4360-a415-7867bf5689cd" CreationDate="2011-02-17T17:34:31.170" UserDisplayName="user4915" Text="I agree that adding flavor after steaming is a better way to go. If you are steaming carrots and broccoli, for instance, try heavily salting the water (2 tablespoons for a quart of water) using kosher salt (never iodized salt which has a metallic after-taste). &#xD;&#xA;&#xD;&#xA;Topping the vegetables with sweet (unsalted) butter and sea salt and freshly ground pepper is a nice touch which brings out the vegetables' natural flavor. '&#xD;&#xA;&#xD;&#xA;Also try sautéing garlic and onions in a little olive oil until crisp, add bread crumbs, saute with a pat of butter, season with sea salt and pepper and spoon that over the steamed vegetables.&#xD;&#xA;&#xD;&#xA;You might also try roasting vegetables in a 350 F degree oven with a drizzle of olive oil and a light dusting of sea salt and black pepper. The vegetables caramelize and sweeten.&#xD;&#xA;www.menwholiketocook.com" />
  <row Id="25344" PostHistoryTypeId="2" PostId="12308" RevisionGUID="b984ac6b-3e3d-4664-8c1f-98ae9d07b2c0" CreationDate="2011-02-17T17:40:52.150" UserId="611" Text="I'd like to offer a slightly Zen answer. The best thing to do is not to count nutrients in your food, trying to reach some &quot;correct&quot; number.&#xD;&#xA;&#xD;&#xA;The trick is simply to eat more food that is home-made or fresh, and less processed food. Particularly, go for leafy greens, fun fruit and whole grains.&#xD;&#xA;&#xD;&#xA;There is little benefit in worrying whether you're getting enough molybdenum or not.&#xD;&#xA;&#xD;&#xA;This doesn't mean that you shouldn't be aware and interested in the nutritional values of different foodstuffs, just don't take it *too* seriously.&#xD;&#xA;" />
  <row Id="25345" PostHistoryTypeId="2" PostId="12309" RevisionGUID="ab5e0dd4-b110-402e-9e82-ebf439bd6a45" CreationDate="2011-02-17T17:46:59.470" UserId="4853" Text="Help! I need to get a jar of pasta sauce open but can't seem to budge it... I've tried using a dishtowel and running it under hot water, but it's still stuck... :(" />
  <row Id="25346" PostHistoryTypeId="1" PostId="12309" RevisionGUID="ab5e0dd4-b110-402e-9e82-ebf439bd6a45" CreationDate="2011-02-17T17:46:59.470" UserId="4853" Text="Help! I can't get my jar open (and it's almost suppertime)!" />
  <row Id="25347" PostHistoryTypeId="3" PostId="12309" RevisionGUID="ab5e0dd4-b110-402e-9e82-ebf439bd6a45" CreationDate="2011-02-17T17:46:59.470" UserId="4853" Text="&lt;tips&gt;" />
  <row Id="25348" PostHistoryTypeId="2" PostId="12310" RevisionGUID="334f27f4-5454-4c4d-823e-f38b1ea68275" CreationDate="2011-02-17T17:49:28.250" UserId="15" Text="Go around the edges, tapping the rim with the handle of a butter knife (leaving little dents ). That should allow you to twist it off." />
  <row Id="25349" PostHistoryTypeId="2" PostId="12311" RevisionGUID="7433cf9c-756f-4800-9d7c-ee55dcae2672" CreationDate="2011-02-17T17:54:33.267" UserId="4853" Text="Ok - finally got it open! While googling, I came across a suggestion to cover the lid with a plastic glove and use that for traction. Not sure if it was the combination of running under hot water + the glove, or if the glove would've worked on it's own, but it's open now :)" />
  <row Id="25350" PostHistoryTypeId="2" PostId="12312" RevisionGUID="9c9e4543-a67b-41f5-836c-bdc8ec716562" CreationDate="2011-02-17T18:02:22.117" UserId="3750" Text="Based on this answer: http://cooking.stackexchange.com/questions/12251/why-add-salt-to-potato-water/12304#12304&#xD;&#xA;&#xD;&#xA;I always thought that water boiling was about getting the water to a specific temperature.  You can't really get the water to a temperature past that point because as soon as it does it becomes vapor.  You can stick it in a pressure cooker (again, the whole point from what I understand) to reach higher temperatures, but you'll never get past boiling.  Also, it always takes longer to boil things at higher altitudes because of the reduced pressure and thus reduced vapor temperature of water.&#xD;&#xA;&#xD;&#xA;But, I don't know everything (almost, but not quite).  Is there something special about water that's vaporizing when it comes to cooking things?  Could you really reduce the energy spent cooking something by lowering the vapor temperature of the fluid you're cooking in?" />
  <row Id="25351" PostHistoryTypeId="1" PostId="12312" RevisionGUID="9c9e4543-a67b-41f5-836c-bdc8ec716562" CreationDate="2011-02-17T18:02:22.117" UserId="3750" Text="Is there something special about bubbly water?" />
  <row Id="25352" PostHistoryTypeId="3" PostId="12312" RevisionGUID="9c9e4543-a67b-41f5-836c-bdc8ec716562" CreationDate="2011-02-17T18:02:22.117" UserId="3750" Text="&lt;boiling&gt;" />
  <row Id="25353" PostHistoryTypeId="2" PostId="12313" RevisionGUID="4ab84111-f7d0-47d7-b71d-e48e414756d6" CreationDate="2011-02-17T18:17:26.300" UserId="2047" Text="You're basing this question on an incorrect answer. Like you said, the boiling temperature of water is lower at higher altitudes, which means it takes longer to cook things in boiling water, due to the lower temperature. There's no benefit that I'm aware of in intentionally lowering the boiling point of water (which a pinch of salt does not do in a significant way). If you wanted to cook something in water at a lower temperature, you can always just use less heat to keep it below the boiling point.&#xD;&#xA;&#xD;&#xA;Put another way, water that is boiling at 190&amp;deg;F does not cook food at the same rate that water boiling at 212&amp;deg;F does, even though they are both boiling." />
  <row Id="25354" PostHistoryTypeId="6" PostId="12107" RevisionGUID="a4ab33c5-31d5-407b-aa05-950bbbb0df28" CreationDate="2011-02-17T18:19:11.620" UserId="4012" Comment="added tag &quot;emulsion&quot;" Text="&lt;mayonnaise&gt;&lt;emulsion&gt;" />
  <row Id="25355" PostHistoryTypeId="5" PostId="12310" RevisionGUID="6609c981-179c-4786-ae20-e60483e3485d" CreationDate="2011-02-17T18:27:09.710" UserId="15" Comment="added a citation due to down vote" Text="Go around the edges, tapping the rim with the handle of a butter knife ([leaving little dents][1]). That should allow you to twist it off.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_4768300_open-jar-lid-tight.html" />
  <row Id="25356" PostHistoryTypeId="2" PostId="12314" RevisionGUID="df22627e-f11e-428c-a7b3-4226589002d0" CreationDate="2011-02-17T18:31:09.383" UserId="4194" Text="In future, if you're using a jar that you'll be emptying (like pasta sauce), the quickest way to open them is take a sharp, sturdy, pointed knife (or even a screwdriver), brace the jar well in a cloth, then **carefully** make a hole in the top of the lid (just place the point on it and give it a tap or two on the end of the handle). This breaks the seal of the jar, which is what makes it hard to open." />
  <row Id="25357" PostHistoryTypeId="2" PostId="12315" RevisionGUID="53499cda-f0fd-4a16-822e-532e14e6a10f" CreationDate="2011-02-17T18:32:38.930" UserId="1675" Text="Other suggestions would be:&#xD;&#xA;&#xD;&#xA; - Turning the jar upside down, and&#xD;&#xA;   using the palm of your hand to thwak&#xD;&#xA;   the bottom a few times.&#xD;&#xA;   &#xD;&#xA;   &#xD;&#xA; - Using a rubber band instead of a&#xD;&#xA;   rubber glove if you dont have one&#xD;&#xA;   available&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25358" PostHistoryTypeId="2" PostId="12316" RevisionGUID="860799dd-ccb3-4933-91bf-c74be74db77d" CreationDate="2011-02-17T18:38:07.567" UserId="1675" Text="Splenda does not work for making hard candies, I learned this the hard way. I tried to make peanut brittle for my grandmother and it turned into a sticky mess... twice. I thought maybe I did something wrong the first time, but after looking it up discovered that splenda (even the boxes branded &quot;for baking&quot;) will not be good for candy making. &#xD;&#xA;" />
  <row Id="25359" PostHistoryTypeId="2" PostId="12317" RevisionGUID="9be396f4-bc6f-408c-9117-4226025b6a64" CreationDate="2011-02-17T19:32:30.527" UserId="3058" Text="I have baked [Betty Crocker's Giant Honey and Oat Cookies][1] three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is there something I am doing wrong? As far as I can tell, I am following the recipe exactly. Does it have something to do with my oven? With my technique?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bettycrocker.com/recipes/giant-honey-and-oat-cookies/50364487-a734-44f3-92f1-7b398214f0fa" />
  <row Id="25360" PostHistoryTypeId="1" PostId="12317" RevisionGUID="9be396f4-bc6f-408c-9117-4226025b6a64" CreationDate="2011-02-17T19:32:30.527" UserId="3058" Text="Why don't my cookies flatten?" />
  <row Id="25361" PostHistoryTypeId="3" PostId="12317" RevisionGUID="9be396f4-bc6f-408c-9117-4226025b6a64" CreationDate="2011-02-17T19:32:30.527" UserId="3058" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="25362" PostHistoryTypeId="2" PostId="12318" RevisionGUID="736efef3-5649-4871-9ce8-21ec31425ef1" CreationDate="2011-02-17T20:08:12.120" UserId="4580" Text="There are three possible explanations:&#xD;&#xA;&#xD;&#xA; - You preheat your oven too hot (I don't think this is the case here).&#xD;&#xA; - You use too many dough for one cookie (I suggest you use a little less, and try to 'press' it, if the dough doesn't spread out by itself, you have to do it.&#xD;&#xA; - Something else (I have no idea)" />
  <row Id="25363" PostHistoryTypeId="2" PostId="12319" RevisionGUID="c338b7f9-a72c-467d-8408-906b0cce7bd3" CreationDate="2011-02-17T20:08:26.250" UserId="1236" Text="There are a few things I can think of.  The first is, are you sure your oven is at the right temperature?  Although your oven may beep that it's preheated, without checking it with an oven or infrared thermometer you can't be sure that it's actually at the temperature you need - and even if it is at that temperature where the sensor is, it might not be the same temperature elsewhere in the oven.  Try moving the rack you're using one or two levels closer to or further from the element and see if it makes a difference (further will probably be better if you're trying to increase spread).  My oven has a 50-75&amp;deg;F range from the top rack to the bottom - a major difference when it comes to baking!  Understanding my oven's temperature range changed my baking outcomes significantly.&#xD;&#xA;&#xD;&#xA;Second, are you letting the dough come to room temperature before baking?  I've found that the colder my dough, the less spread I get.&#xD;&#xA;&#xD;&#xA;On Betty Crocker's site, there is [an FAQ][1] and under &quot;Why don't my cookies spread&quot;, they recommend using an aluminum sheet - the darker the cookie sheet, apparently, the less spread you will get.  I haven't tested this personally, but I trust the source :) I get good spread on my silpat baking sheets, for what it's worth.&#xD;&#xA;&#xD;&#xA;The only other thing I can think of is your butter, is it truly softened, or is it a hard block, or is it melted?  I'm not an experienced enough baker to explain the science behind the differences as they relate to baking, but I do know that those three options will produce significantly different results.  I *believe* that if your butter is too cold, they won't spread as much as they could - but hopefully someone can chime in and confirm or deny that.&#xD;&#xA;&#xD;&#xA;Oh, and I asked a friend of mine who's a baker - she said that it's possible that your baking soda is old, and that could cause it, but I don't know from first hand experience if that's possible or not.  I trust her judgment though, as she's my go-to with baking questions and she's never led me astray.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bettycrocker.com/products/cookie-mix/faq" />
  <row Id="25364" PostHistoryTypeId="2" PostId="12320" RevisionGUID="2a54e5c7-c6f6-479b-a324-b9eec94d8059" CreationDate="2011-02-17T20:14:26.497" UserId="4086" Text="You need to depressurize it. It is very easy to do to simply take the pointed edge of a fork and jab the top of the container (the tin lid). Any small puncture made will work, once done the lid will open normally without any strenuous force. This method will work in the case where traction cannot force the lid open." />
  <row Id="25365" PostHistoryTypeId="2" PostId="12321" RevisionGUID="74605641-1ffe-4cfe-8eaf-f91ac2aff9cb" CreationDate="2011-02-17T20:14:43.000" UserId="3914" Text="I've made Coq Au Vin, however some guests couldn't attend, so two Chicken legs are left over.&#xD;&#xA;&#xD;&#xA;I'm planning to cool then refrigerate these and then re-heat in a pan tomorrow (we have no microwave).  &#xD;&#xA;&#xD;&#xA;As long as I get it piping when I reheat it is it ok food safety-wise or should I be doing things differently?" />
  <row Id="25366" PostHistoryTypeId="1" PostId="12321" RevisionGUID="74605641-1ffe-4cfe-8eaf-f91ac2aff9cb" CreationDate="2011-02-17T20:14:43.000" UserId="3914" Text="Cooked Coq Au Vin - how to refrigerate and reheat some" />
  <row Id="25367" PostHistoryTypeId="3" PostId="12321" RevisionGUID="74605641-1ffe-4cfe-8eaf-f91ac2aff9cb" CreationDate="2011-02-17T20:14:43.000" UserId="3914" Text="&lt;chicken&gt;&lt;reheating&gt;" />
  <row Id="25368" PostHistoryTypeId="25" PostId="12317" RevisionGUID="20f75e73-58e1-4bfb-8e24-1b5cc544e144" CreationDate="2011-02-17T20:22:33.440" Comment="http://twitter.com/#!/StackCooking/status/38332494357086208" />
  <row Id="25369" PostHistoryTypeId="2" PostId="12322" RevisionGUID="518bbcfb-d416-4ff4-ad58-aeafcb64abec" CreationDate="2011-02-17T20:35:38.230" UserId="1816" Text="Food safety guidelines suggest that when reheating food you should heat to 165 degrees F to kill any bacteria which might have been tempted by your food between when you cooked it and when you eat it again.  As long as you do this and eat your food within 4 days, you should be fine." />
  <row Id="25370" PostHistoryTypeId="6" PostId="12321" RevisionGUID="16617b43-5451-4464-95cd-eb75882c452e" CreationDate="2011-02-17T20:40:57.563" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;reheating&gt;" />
  <row Id="25371" PostHistoryTypeId="2" PostId="12323" RevisionGUID="c1c612f4-68c0-4d21-bc53-977332c02a77" CreationDate="2011-02-17T20:45:41.243" UserId="1816" Text="From looking at that recipe, those cookies look like they are designed to not spread out.  Why do I say that?  There is a lot of structure in the beginning - the egg whites and butter are beaten together with the sugar and honey for a strong structure made by a hybrid of the creaming method (beating butter with sugar) and the foaming method (beating eggs with sugar) used in cake baking.  There are no egg yolks, and the fat content isn't that high.  Fat helps cookies spread.  So I'd say your cookies are quite possibly doing what they are intended to do.&#xD;&#xA;&#xD;&#xA;What you want to do is learn how the various components of your cookie affect its texture - the amount of fat (butter and eggs), the amount of sugar, the method you use to create it, and the temperature all affect your cookies.  You can learn a lot about cookie texture through the questions and answers on this site.&#xD;&#xA;&#xD;&#xA; - [This answer][1] links to a Good Eats episode that talks about three different kinds of chocolate chip cookies, including a soft and thick one.&#xD;&#xA; - [The question that sparked the above answer][2] has two answers referencing a Cooks Illustrated recipe, their Thick and Chewy cookie.  To get a thick and chewy cookie they melt the butter, add an extra egg yolk, and up the sugar.  A softer, cakier cookie is made by using the creaming method (creaming about 70 degree F butter and sugar).&#xD;&#xA; - [This answer][3] points you to Michael Ruhlmann's book *Ratio*, which in the ratio for cookies discusses the varying effects of sugar and fat on your cookies&#xD;&#xA; - [This question][4] talks about what makes cookies hold their shape versus spread.  One answer suggests the book *Bakewise* for a comprehensive discussion of gluten content, fat, etc. and how they work in making baked goods.&#xD;&#xA; - [This answer][5] about how to make cookies without creaming them describes cookies made with melted butter as &quot;pancake cookies&quot; that spread everywhere&#xD;&#xA;&#xD;&#xA;As a note, remember that there is also a difference between the temperature your butter is when you make the cookies (especially if you are trying the creaming method versus using melted butter) and the temperature it is at when you cook them.&#xD;&#xA;&#xD;&#xA; [1]: http://cooking.stackexchange.com/questions/7412/how-do-i-get-my-chocolate-chip-cookies-to-turn-out-thick-and-soft/7415#7415&#xD;&#xA; [2]: http://cooking.stackexchange.com/questions/7412/how-do-i-get-my-chocolate-chip-cookies-to-turn-out-thick-and-soft&#xD;&#xA; [3]: http://cooking.stackexchange.com/questions/1/chewy-chocolate-chips-cookies/45#45&#xD;&#xA; [4]: http://cooking.stackexchange.com/questions/880/what-determines-the-shape-holding-ability-of-cookies&#xD;&#xA; [5]: http://cooking.stackexchange.com/questions/3168/is-it-possible-to-make-cookies-without-creaming-the-butter/3174#3174" />
  <row Id="25372" PostHistoryTypeId="5" PostId="12313" RevisionGUID="77ca16b6-d025-4732-b74e-e588838b2c70" CreationDate="2011-02-17T20:54:20.893" UserId="2047" Comment="deleted 13 characters in body" Text="You're basing this question on an incorrect answer. Like you said, the boiling temperature of water is lower at higher altitudes, which means it takes longer to cook things in boiling water, due to the lower temperature. There's no benefit that I'm aware of in intentionally lowering the boiling point of water (which a pinch of salt does not do, anyway). If you wanted to cook something in water at a lower temperature, you can always just use less heat to keep it below the boiling point.&#xD;&#xA;&#xD;&#xA;Put another way, water that is boiling at 190&amp;deg;F does not cook food at the same rate that water boiling at 212&amp;deg;F does, even though they are both boiling." />
  <row Id="25373" PostHistoryTypeId="2" PostId="12324" RevisionGUID="42225970-acd7-43f4-85f6-fe14df737e60" CreationDate="2011-02-17T21:41:23.363" UserId="-1" Text="" />
  <row Id="25374" PostHistoryTypeId="2" PostId="12325" RevisionGUID="e07d8e84-45fe-482a-9bbd-7a0ebba37460" CreationDate="2011-02-17T21:41:23.363" UserId="-1" Text="" />
  <row Id="25375" PostHistoryTypeId="5" PostId="873" RevisionGUID="cb1b195a-36e0-460d-a536-5e8cd015d115" CreationDate="2011-02-17T22:13:23.570" UserId="210" Comment="deleted 7 characters in body" Text="Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese when I try to grate it.&#xD;&#xA;&#xD;&#xA;It never happens when I grate harder cheeses like peccorino. &#xD;&#xA;&#xD;&#xA;Is there a way to grate softer cheeses without ending up with big pieces of wasted chunks? Is there a particular grater that works better for softer cheeses? &#xD;&#xA;&#xD;&#xA;I currently use a mandolin grater, and not a box grater." />
  <row Id="25376" PostHistoryTypeId="5" PostId="12325" RevisionGUID="c843ffdc-91a9-4c6c-a5a4-cb9addba6464" CreationDate="2011-02-17T22:32:37.297" UserId="15" Comment="added 132 characters in body" Text="Vegan indicates that no animal products or compounds of animal origin are incorporated in the recipe or technique being asked about." />
  <row Id="25377" PostHistoryTypeId="24" PostId="12325" RevisionGUID="8865673c-2974-4fa1-8c3a-4d11c3c906fe" CreationDate="2011-02-17T22:32:37.297" Comment="Proposed by 15 approved by 41 edit id of 24" />
  <row Id="25378" PostHistoryTypeId="6" PostId="873" RevisionGUID="270ab5ad-8a4d-4682-87df-e5fed0a8ada8" CreationDate="2011-02-17T23:21:55.463" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;grating&gt;" />
  <row Id="25379" PostHistoryTypeId="25" PostId="12309" RevisionGUID="77af511d-11ac-4a07-9f18-aa6686d87fc3" CreationDate="2011-02-17T23:22:33.903" Comment="http://twitter.com/#!/StackCooking/status/38377795528691712" />
  <row Id="25380" PostHistoryTypeId="2" PostId="12326" RevisionGUID="d33e0fc6-bc14-4185-a1fc-ced67af0e469" CreationDate="2011-02-17T23:28:34.473" UserId="1887" Text="One thing that has worked for me is to slide a flat (butter) knife along the glass under the edge of the lid. Turn slightly to break the seal. Warning -- if your knife isn't strong, it will twist the blade. You'll know if you got it, since you'll be able to hear the seal breaking " />
  <row Id="25381" PostHistoryTypeId="2" PostId="12327" RevisionGUID="ace80572-de07-4cd4-a021-11e039013a81" CreationDate="2011-02-18T00:08:55.723" UserId="3672" Text="Thankyou for your responses. I am looking forward to experimenting. I love making stocks and soups!" />
  <row Id="25382" PostHistoryTypeId="2" PostId="12328" RevisionGUID="749e4d2f-1ec1-4504-9e20-6d33be95b10d" CreationDate="2011-02-18T00:14:42.597" UserId="3672" Text="I enjoy the fruity herbal teas as iced tea. I brew a cup and then pour it in a cup of ice. It is a sugar-free cool drink that tastes and smells great." />
  <row Id="25383" PostHistoryTypeId="2" PostId="12329" RevisionGUID="591214c9-9f08-41d3-a63c-626e8b60808d" CreationDate="2011-02-18T01:22:48.323" UserId="1101" Text="Wolfram Alpha has quite a lot of [nutritional data][1] and can create mock nutritional labels.&#xD;&#xA;&#xD;&#xA;[![Reuben Sandwich][2]][3]&#xD;&#xA;[![Reuben Sandwich][4]][5]&#xD;&#xA;&#xD;&#xA;&lt;sup&gt;&lt;sub&gt;I used the default quantities. You can set them for each ingredient. The photograph from Wikipedia obviously has more of everything.&lt;/sub&gt;&lt;/sup&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wolframalpha.com/examples/FoodAndNutrition.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/AgrLH.gif &quot;Reuben Sandwich&quot;&#xD;&#xA;  [3]: http://www.wolframalpha.com/input/?i=corned+beef+and+sauerkraut+and+rye+bread+and+russian+dressing&#xD;&#xA;  [4]: http://i.stack.imgur.com/KKKin.jpg &quot;Reuben Sandwich&quot;&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Reuben_sandwich&#xD;&#xA;  [6]: http://i.stack.imgur.com/AgrLH.gif" />
  <row Id="25384" PostHistoryTypeId="25" PostId="12312" RevisionGUID="692ef61f-21cc-4907-8295-cb6109c59bee" CreationDate="2011-02-18T02:22:34.793" Comment="http://twitter.com/#!/StackCooking/status/38423096754970624" />
  <row Id="25385" PostHistoryTypeId="2" PostId="12330" RevisionGUID="c0e09cc3-51c2-4b5d-a380-d47181526930" CreationDate="2011-02-18T02:27:17.767" UserId="4920" Text="I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding suggest about a 30 minute simmer once the chili is brought to a boil.&#xD;&#xA;&#xD;&#xA;Can I get a better flavor if I let it simmer longer? Can I stick it in the crock pot all day? How do I adjust the recipe (for example, simmering it all day will probably take more water--should I add extra water initially, or intermittently throughout the day)? Or should I just forget about it and follow the recipe?" />
  <row Id="25386" PostHistoryTypeId="1" PostId="12330" RevisionGUID="c0e09cc3-51c2-4b5d-a380-d47181526930" CreationDate="2011-02-18T02:27:17.767" UserId="4920" Text="Chili cooking time" />
  <row Id="25387" PostHistoryTypeId="3" PostId="12330" RevisionGUID="c0e09cc3-51c2-4b5d-a380-d47181526930" CreationDate="2011-02-18T02:27:17.767" UserId="4920" Text="&lt;cooking-time&gt;&lt;recipe&gt;&lt;chili&gt;" />
  <row Id="25388" PostHistoryTypeId="5" PostId="12066" RevisionGUID="0ecf8b8f-0404-4231-b064-e959647e8d02" CreationDate="2011-02-18T02:36:10.563" UserId="4817" Comment="added 45 characters in body" Text="I use whole milk, which usually is vitamin D fortified. Ordinary whole milk also works. I bring about 2.5 litres (&quot;liters&quot; in the US) milk to a boil, switch off the flame, and then add about 2–3 tbsp ordinary vinegar. As soon as milk curdles, I pour the contents into a cheese cloth-lined colander. Next, I squeeze out all the water from the curdled solids and put a heavy weight on top of the paneer. The paneer is hard enough after about an hour. &#xD;&#xA;&#xD;&#xA;Regarding queso fresco and queso blanco, they may be made like paneer, but they melt when heated, because they are not acid-set cheese.&#xD;&#xA;&#xD;&#xA;I have tried substituting those two Mexican cheese varieties for paneer but the end result was not satisfactory.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25389" PostHistoryTypeId="2" PostId="12331" RevisionGUID="fce44b4b-bf70-43e0-8f41-da04a48e2e48" CreationDate="2011-02-18T02:54:51.487" UserDisplayName="user4921" Text="I asked my chef-instructor this question once when I took a cake baking class. She replied that Agave nectar is a good one-to-one substitute.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25390" PostHistoryTypeId="5" PostId="12324" RevisionGUID="570bb476-1ca2-4f40-8ba1-1823cce72b8e" CreationDate="2011-02-18T04:06:03.487" UserId="15" Comment="added 1057 characters in body" Text="A Vegan diet is one where a conscientious effort is made to eliminate animal products and by-products from one's food. This attempt to eliminate anything of animal origin is not limited solely to meats from animals, but also excludes dairy products (i.e. milk and cheese), and other animal proteins/compounds that are harvested for use as stabilizers in other foods (i.e. [casein][1], [gelatin][2]).&#xD;&#xA;&#xD;&#xA; - Questions using the [tag:vegan] tag typically involve [requesting a substitution][3], or clarification of whether [some ingredient or product][4] is vegan or not. They can also extend to cover resources like cookbooks.&#xD;&#xA;&#xD;&#xA; - Successful answers responding to a vegan tag should try (first) to gather what the question is asking for, and (second ) to observe any restrictions included in the question. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.webmd.com/allergies/casein-allergy-overview&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gelatin&#xD;&#xA;  [3]: http://cooking.stackexchange.com/q/9225/15&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/7491/is-gelatin-vegetarian/7502#7502" />
  <row Id="25391" PostHistoryTypeId="24" PostId="12324" RevisionGUID="4ff6c6ac-ecdc-428d-8ab9-b3a4b085b7cc" CreationDate="2011-02-18T04:06:03.487" Comment="Proposed by 15 approved by 60 edit id of 23" />
  <row Id="25392" PostHistoryTypeId="2" PostId="12332" RevisionGUID="3634adf8-c5fd-458b-be20-93068e3c38a0" CreationDate="2011-02-18T04:22:34.880" UserId="4922" Text="I find this to be a great technique for making iced tea: &#xD;&#xA;&#xD;&#xA;1) Use double the amount of tea as you normally would for the water. I prefer simple black tea in bag form for iced tea. Loose tea seems a bit high end for iced tea. &#xD;&#xA;&#xD;&#xA;2) Bring water close to but not boiling (seems to make the right amount of bitterness for my taste). &#xD;&#xA;&#xD;&#xA;3) Steep tea for normal amount of time. Sweeten while hot (so sweetener dissolves) to taste&#xD;&#xA;&#xD;&#xA;4) Here is my move... **pack a stainless steel cocktail shaker full of ice**. Pour iced tea into cocktail shaker and shake vigorously. You will be shocked how quickly the tea cools down. &#xD;&#xA;&#xD;&#xA;5) Pack a tall pint glass full of ice. Pour tea from shaker into glass. Garnish with lemon. Sip. Think of easier times. " />
  <row Id="25393" PostHistoryTypeId="2" PostId="12333" RevisionGUID="2e8c641e-9c8a-4db1-84ac-35cdee095e30" CreationDate="2011-02-18T05:03:28.367" UserId="1601" Text="You'll find approximately as many recipes for chili as you will chili cooks. &#xD;&#xA;&#xD;&#xA;I find that I can make a great chili by simmering it for a minimal amount of time, no more than a couple of hours, letting the hot peppers do most of the work of flavoring it. (Here's [my current chili recipe](http://magnificentnose.com/2011/02/14/chili-recipe-2011/). I [used to take three days](http://magnificentnose.com/2006/10/20/neils-veggie-chili-recipe-october-2006/) to make chili.) Soaking and simmering for a long time just isn't the taste I'm going for. You may find you prefer a chili with a longer cook time. (Many people seem to.) Experiment and find what works for you. &#xD;&#xA;&#xD;&#xA;Chili needs a good amount of liquid both to keep heat circulating freely and to keep it from sticking to the bottom of the pot. Sticking is less of a problem in a crock pot than on a stove, but you still need to scrape the bottom of a crock pot periodically. Water will evaporate as chili cooks. If you added the water all at once, the chili would start out watery and end up dry. I add the water as it's needed, to maintain the consistency I want. &#xD;&#xA;&#xD;&#xA;In the end, experiment, tinker, and make that chili your own! There are hundreds if not thousands of chili recipes, and there's no single correct way to make it. " />
  <row Id="25394" PostHistoryTypeId="25" PostId="12330" RevisionGUID="21da4e0a-1859-481d-902c-6fb73e11fccc" CreationDate="2011-02-18T05:22:34.553" Comment="http://twitter.com/#!/StackCooking/status/38468394663542784" />
  <row Id="25395" PostHistoryTypeId="5" PostId="12274" RevisionGUID="7424699a-580a-4907-80f8-970698ce5821" CreationDate="2011-02-18T05:28:31.730" UserId="1970" Comment="Fixed spelling and capitalization" Text="On Monday I will be making cream of mushroom Soup at school and I would like to make it the best possible. I will be making a mushroom stock as its base. Are there any specific herbs and spices that complement the mushrooms without leading it too far astray from what constitutes a cream of mushroom soup? And are there any other hints, tips or culinary secrets you have for making cream of mushroom soup supremely delicious? " />
  <row Id="25396" PostHistoryTypeId="4" PostId="12274" RevisionGUID="7424699a-580a-4907-80f8-970698ce5821" CreationDate="2011-02-18T05:28:31.730" UserId="1970" Comment="Fixed spelling and capitalization" Text="Herbs and spices that complement cream of mushroom soup" />
  <row Id="25397" PostHistoryTypeId="24" PostId="12274" RevisionGUID="8a394ac7-9766-4bf9-b515-8f29084fd932" CreationDate="2011-02-18T05:28:31.730" Comment="Proposed by 4913 approved by 60 edit id of 25" />
  <row Id="25398" PostHistoryTypeId="2" PostId="12334" RevisionGUID="2a2fc5d9-474b-4246-9f66-5b396c98111e" CreationDate="2011-02-18T06:16:38.263" UserId="1670" Text="Like Neil, I figure I make a pretty decent chili, and can do it from a standing start in about a hour, or an hour and fifteen minutes if I have to roast some chilies.&#xD;&#xA;&#xD;&#xA;**But...*&#xD;&#xA;&#xD;&#xA;...sometimes the day-old left overs really are better than the fresh pot. The best description I've got is *&quot;the flavors have melded better&quot;*, and it seems to happen most if I got the pot a little on the spicy side. (My better half and I grew up in South Texas, and spent some time in New Mexico, so we can tolerate a fair amount of heat, but neither of us is a fiend for it.)&#xD;&#xA;&#xD;&#xA;I don't have a chili recipe, but a *method*." />
  <row Id="25399" PostHistoryTypeId="2" PostId="12335" RevisionGUID="76c87d72-67a9-4c6b-9e8a-206c1d6e672c" CreationDate="2011-02-18T07:26:40.597" UserId="1101" Text="My favorite jar opener:&#xD;&#xA;&#xD;&#xA;[The Brix JarKey][1]&#xD;&#xA;&#xD;&#xA;[&lt;img src=&quot;http://i.stack.imgur.com/i6aPE.jpg&quot; width=&quot;200&quot; height=&quot;200&quot; alt=&quot;Brix Jarkey&quot; title=&quot;Brix Jarkey&quot;&gt;&#xD;&#xA;&lt;img src=&quot;http://www.brixdesign.com/files/product_images/b-2121_1.jpg&quot; width=&quot;200&quot; height=&quot;200&quot; alt=&quot;Brix Jarkey&quot; title=&quot;Brix Jarkey&quot;&gt;][2]&#xD;&#xA;&#xD;&#xA;You just need a gentle lift to let a little air in and then you can remove the top bare-handed. The lid is not damaged (unless you use more force than necessary). &#xD;&#xA;&#xD;&#xA;In a pinch, you can use channel-lock pliers to do the same thing. Hold the pliers &quot;upside-down&quot; so the longer jaw is under the edge of the jar lid and the other jaw is against the top and *gently* lift. A little air leaks in just as with the JarKey and then you easily open the jar by hand.&#xD;&#xA;&#xD;&#xA;[![Channel Lock Pliers][3]][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.brixdesign.com/default.asp?Action=Details&amp;Item=389  &quot;Brix Jarkey&quot;&#xD;&#xA;  [2]: http://www.brixdesign.com/default.asp?Action=Details&amp;Item=389  &quot;Brix Jarkey&quot;&#xD;&#xA;  [3]: http://i.stack.imgur.com/A5u8j.jpg &quot;Channel Lock Pliers&quot;&#xD;&#xA;  [4]: http://www.channellock.com/426-Straight-Jaw-Plier.aspx" />
  <row Id="25400" PostHistoryTypeId="2" PostId="12336" RevisionGUID="668ca019-f2a8-431d-8773-b9f59a78b015" CreationDate="2011-02-18T10:34:42.357" UserId="3432" Text="For a few years I have used a [Culinare One Touch Jar Opener][1].  I bought one for my grandmother who was too weak to open jars herself and she loved it, and as I have a touch of RSI, thought I would get one for myself, it can open pretty much any straight sided jar - tad noisy, but very effective! [(Amazon)](http://www.amazon.co.uk/One-Touch-Automatic-Jar-Opener/dp/B0015S2BBW)&#xD;&#xA;&#xD;&#xA;![Culinare One Touch Jar Opener][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lakeland.co.uk/culinare-one-touch-jar-opener/F/keyword/jar+opener/product/13920&#xD;&#xA;  [2]: http://i.stack.imgur.com/mR4Ku.jpg" />
  <row Id="25401" PostHistoryTypeId="2" PostId="12337" RevisionGUID="a805f116-00ea-43af-a86f-2f2d9f47f89b" CreationDate="2011-02-18T10:45:53.463" UserId="160" Text="Several sources (e.g., &lt;i&gt;The Bread Baker's Apprentice&lt;/i&gt;, &lt;a href=&quot;http://www.thefreshloaf.com/faqs/baking/yeast&quot;&gt;The Fresh Loaf's Yeast FAQ&lt;/a&gt;, and even &lt;i&gt;On Food and Cooking&lt;/i&gt;) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread won't rise adequately.&#xD;&#xA;&#xD;&#xA;My bread machine manual says to keep it dry, so I have. I've kneaded it into breads I've made by hand, once again dry. I've mixed it with the dry ingredients in a stand mixer, before adding water. None of these fail to rise adequately, or noticeably less than when I proof it. (I'm using Red Star Active Dry Yeast)&#xD;&#xA;&#xD;&#xA;I'm wondering, am I missing something? Why does something that according to almost anywhere I look is not supposed to work seem to work just fine?&#xD;&#xA;&#xD;&#xA;The only clue I've got is that &lt;i&gt;On Food and Cooking&lt;/i&gt; warns that &quot;at cooler soaking temperatures, the yeast cells recover poorly and release substances that interfere with gluten formation (glutathione).&quot;" />
  <row Id="25402" PostHistoryTypeId="1" PostId="12337" RevisionGUID="a805f116-00ea-43af-a86f-2f2d9f47f89b" CreationDate="2011-02-18T10:45:53.463" UserId="160" Text="Does active dry yeast really need proofing?" />
  <row Id="25403" PostHistoryTypeId="3" PostId="12337" RevisionGUID="a805f116-00ea-43af-a86f-2f2d9f47f89b" CreationDate="2011-02-18T10:45:53.463" UserId="160" Text="&lt;breadmaking&gt;&lt;yeast&gt;&lt;active-dry&gt;" />
  <row Id="25404" PostHistoryTypeId="2" PostId="12338" RevisionGUID="bf1a8213-f9b6-4df0-939c-ae931b9ec682" CreationDate="2011-02-18T12:25:25.043" UserId="207" Text="Your bread machine manual is probably telling you to use instant yeast and not active dry yeast if you are not to hydrate it first.&#xD;&#xA;&#xD;&#xA;Instant yeast (which is my favorite) can be added directly whereas active dry yeast has to be rehydrated first -preferably with warm water." />
  <row Id="25405" PostHistoryTypeId="2" PostId="12339" RevisionGUID="2a974fd5-5722-4c25-8338-151068f8b56a" CreationDate="2011-02-18T13:29:10.000" UserId="3852" Text="Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste.  So I was thinking of building an indoor oven smoker.  I think I've seen them on tv before.  So here are my thoughts, any suggestions would be great!&#xD;&#xA;&#xD;&#xA;I'm going to get a disposable alumimum tray a few inches deep.  Put soaked wood-chips in the bottom, put a metal cooking rack on top of that, and cover the whole thing with foil leaving a little uncovered in the corner to vent.  I'll throw the whole thing in the stove at a low temp, maybe 200).  &#xD;&#xA;&#xD;&#xA;Has anyone tried anything like this before?  Does anyone see anyproblems with my plan?  If it matters I'm planning on cooking a brisket." />
  <row Id="25406" PostHistoryTypeId="1" PostId="12339" RevisionGUID="2a974fd5-5722-4c25-8338-151068f8b56a" CreationDate="2011-02-18T13:29:10.000" UserId="3852" Text="home-made smoker" />
  <row Id="25407" PostHistoryTypeId="3" PostId="12339" RevisionGUID="2a974fd5-5722-4c25-8338-151068f8b56a" CreationDate="2011-02-18T13:29:10.000" UserId="3852" Text="&lt;smoking&gt;" />
  <row Id="25408" PostHistoryTypeId="2" PostId="12340" RevisionGUID="4ff31d8d-4fa7-4928-af9b-3954afefa8bc" CreationDate="2011-02-18T13:41:54.443" UserId="67" Text="I would think that you'd end up baking the item, not smoking it.  You need to get enough heat to the wood chips to get them to smoulder, without directly heating the item to be smoked.&#xD;&#xA;&#xD;&#xA;All of the times I've seen people on cooking shows attempt to rig up a smoker like you descibe, they've done it stove top, not in the oven, and it tended to be in a pan a little heavier duty than a disposable aluminum tray -- it looked more like a deep hotel pan to me, and I don't think they vented it 'til they were done.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;That being said, I still occassionally grill outside in the winter.  Okay, I admit, it's usually because the power's out, but I did it last weekend as a favor to my neighbor so he could serve steaks to his wife and mother-in-law for the day before Valentine's day ... in that case, it was actually fairly warm (maybe 45-50°F), but I've also done it when we've been buried in snow and ice.&#xD;&#xA;&#xD;&#xA;The important thing about winter grilling is to keep the lid down, and not check on things too often.  For long and slow cooking (I think I was trying to finish a stew), I've rigged up things to insulate the grill ... although, I managed to cook one of my leather welding aprons last year.&#xD;&#xA;&#xD;&#xA;But for cold smoking ... you're all set ... you can get get insulation blankets for your smoker, and then you just need to keep the fire going in the hot box." />
  <row Id="25409" PostHistoryTypeId="25" PostId="12339" RevisionGUID="5a29939f-73e2-4b74-afa3-284e07ec30de" CreationDate="2011-02-18T14:22:34.550" Comment="http://twitter.com/#!/StackCooking/status/38604289953890304" />
  <row Id="25410" PostHistoryTypeId="2" PostId="12341" RevisionGUID="03417466-6ee6-40d0-a43e-df8cf6141fa7" CreationDate="2011-02-18T14:35:21.850" UserId="1415" Text="if you go over to Instructables.com and search for &quot;smoker&quot;, i think you'll find one made out of a flower pot or two. i read about one there and it's been on my &quot;to-do&quot; list forever. : )" />
  <row Id="25411" PostHistoryTypeId="2" PostId="12342" RevisionGUID="02b29666-df79-4d66-aa0b-a72e6ad0bfa8" CreationDate="2011-02-18T15:50:45.177" UserId="15" Text="I find with chili that the pot is best used for initially opening up the flavors at higher heats. The majority of the work should be done in a crock pot or dutch oven, stirred every 20-30 minutes (but as @Martha commented, keep the lid on as much as possible to ensure even cooking). &#xD;&#xA;&#xD;&#xA;For opening up the flavors, you will need a pot for carmelizing onions, browning meat, and blooming spices. The purpose of boiling the chili altogether is to cause the fats and [osmazome][1] (the compound that &quot;[gives flavour and perfume to the stock][2]&quot;) to dissipate throughout the chili altogether. &#xD;&#xA;&#xD;&#xA;The purpose of simmering/heating in the crock-pot is to keep the fats and flavor compounds rolling. The low heat and agitation allows more flavor penetration without overcooking the ingredients. Although the exact *times* vary per experimentation with different meats and peppers and other ingredients, ensuring the chemical *reactions* is key. One piece of advice I encountered was that (for soups), &quot;[for each pound of meat, let there be one pint of water][3].&quot; &#xD;&#xA;&#xD;&#xA;And yes, chili is always better the next day.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ebooks.adelaide.edu.au/b/brillat/savarin/b85p/part10.html&#xD;&#xA;  [2]: http://www.articlesbase.com/fitness-articles/the-chemistry-and-economy-of-soupmaking-75244.html&#xD;&#xA;  [3]: http://www.articlesbase.com/fitness-articles/the-chemistry-and-economy-of-soupmaking-75244.html" />
  <row Id="25412" PostHistoryTypeId="2" PostId="12343" RevisionGUID="2522d46e-8431-43d5-bda6-697c4e0f2188" CreationDate="2011-02-18T17:02:51.677" UserId="2043" Text="What do I look for in a good high quality apron? &#xD;&#xA;&#xD;&#xA;Where can I go to get one?" />
  <row Id="25413" PostHistoryTypeId="1" PostId="12343" RevisionGUID="2522d46e-8431-43d5-bda6-697c4e0f2188" CreationDate="2011-02-18T17:02:51.677" UserId="2043" Text="Aprons for the home chef" />
  <row Id="25414" PostHistoryTypeId="3" PostId="12343" RevisionGUID="2522d46e-8431-43d5-bda6-697c4e0f2188" CreationDate="2011-02-18T17:02:51.677" UserId="2043" Text="&lt;equipment&gt;" />
  <row Id="25415" PostHistoryTypeId="2" PostId="12344" RevisionGUID="5a2a0ede-94bc-41d3-8cce-f751aeed0751" CreationDate="2011-02-18T17:12:11.457" UserId="3852" Text="gettings one is easy, check out pretty much any store that sells cooking stuff&#xD;&#xA;&#xD;&#xA;I like mine to be made of cotton-it's easy to clean and is soft so it doesn't irritate your body.  I like mine to have a strap for my neck and a tie around my waist.  I also like having pockets to stash stuff like spoons." />
  <row Id="25416" PostHistoryTypeId="2" PostId="12345" RevisionGUID="28e2cd75-dac5-46a9-aa19-df0edae5e3a4" CreationDate="2011-02-18T17:19:24.663" UserId="3058" Text="It depends on what you want, really. If you want something pretty and frilly, those are pretty easy to find anywhere. If you want something a bit stronger, easy to clean, and that will stand up to more than the average &quot;for-looks&quot; apron, I would suggest looking at a kitchen-supply store, the sort that sells various kitchen supplies and gadgets. You should be able to find a heavier apron with pockets - I have a heavier cotton one with adjustable straps and a couple of pockets that I found in the kitchen section at Zellers, for example. " />
  <row Id="25417" PostHistoryTypeId="2" PostId="12346" RevisionGUID="0864e4f9-514d-4efa-ae06-22cc3fbfd85e" CreationDate="2011-02-18T17:20:14.320" UserId="3750" Text="No, it isn't actually necessary.  The yeast activates just fine with the moisture in the bread.  I've been using Active Dry Yeast for years and hardly ever bother with proofing it.&#xD;&#xA;&#xD;&#xA;Proofing shows that the yeast is actually alive.  If you have any doubt about it, proof it as the first thing that you do, before mixing up the other ingredients (and especially before putting liquid in).  If it fails then you didn't waste materials." />
  <row Id="25418" PostHistoryTypeId="25" PostId="12343" RevisionGUID="e2eacc36-8b11-4081-bf33-b268d422129d" CreationDate="2011-02-18T17:22:35.077" Comment="http://twitter.com/#!/StackCooking/status/38649590702030848" />
  <row Id="25419" PostHistoryTypeId="5" PostId="12337" RevisionGUID="7c168dfb-eacd-4c32-ba00-8073efd72273" CreationDate="2011-02-18T17:26:00.427" UserId="160" Comment="clarify" Text="Several sources (e.g., &lt;i&gt;The Bread Baker's Apprentice&lt;/i&gt;, &lt;a href=&quot;http://www.thefreshloaf.com/faqs/baking/yeast&quot;&gt;The Fresh Loaf's Yeast FAQ&lt;/a&gt;, and even &lt;i&gt;On Food and Cooking&lt;/i&gt;) tell me that active dry yeast must be reactivated by proofing in warm water, or the bread won't rise adequately.&#xD;&#xA;&#xD;&#xA;My bread machine manual says to keep it dry, so I have. I've kneaded it into breads I've made by hand, once again dry. I've mixed it with the dry ingredients in a stand mixer, before adding water. None of these fail to rise adequately, or noticeably less than when I proof it. (I'm using Red Star Active Dry Yeast)&#xD;&#xA;&#xD;&#xA;I'm wondering, am I missing something? Why does something that according to almost anywhere I look is not supposed to work seem to work just fine?&#xD;&#xA;&#xD;&#xA;The only clue I've got is that &lt;i&gt;On Food and Cooking&lt;/i&gt; warns that &quot;at cooler soaking temperatures, the yeast cells recover poorly and release substances that interfere with gluten formation (glutathione).&quot;&#xD;&#xA;&#xD;&#xA;edit: To clarify: yes, it's active dry yeast; &quot;Red Star Active Dry Yeast&quot; in particular. Yes, the bread machine manual says active dry yeast, not instant, and has different instructions for rapid rise." />
  <row Id="25420" PostHistoryTypeId="2" PostId="12347" RevisionGUID="a1dc15e1-70ac-45d6-ba93-4d240fe4dc2f" CreationDate="2011-02-18T17:38:32.090" UserId="4910" Text="I have a cotton one as well, has a large pocket across the front, over the head and around the waist straps. I'd just look for a good sturdy fabric that looks well sewn together. Heavy use will get it stained with all sorts of things so any apron has to have the ability to withstand many trips through the washing machine.&#xD;&#xA;&#xD;&#xA;My primary apron is black in color, black tends to hide most of the stains (except when I'm making bread).&#xD;&#xA;&#xD;&#xA;And completely off topic ... my apron says &quot;The SPICE must flow&quot; .... there ya go ... Dune reference and cooking reference all in one!" />
  <row Id="25421" PostHistoryTypeId="2" PostId="12348" RevisionGUID="8e712d94-6c62-4141-93f2-ae36eeefd9d9" CreationDate="2011-02-18T17:42:14.063" UserId="67" Text="What sort of tasks are you looking to protect yourself from?&#xD;&#xA;&#xD;&#xA;If it's really messy stuff, or to wear while doing the dishes, you might want something that's non-absorbant, like PVC.  I've only really seen them at restaurant supply stores, but it's possible that you might be able to get them from chemistry supply places, also.  (and in this case, pockets are not a good idea, as they collect stuff that you've then got to clean out).&#xD;&#xA;&#xD;&#xA;For long hours of grilling, I like something that's more insulating, which in my case would be a leather welder's apron, which you can get from welding supply stores.  I've looked around for something that might be more reflective of radiant heat, but haven't had any luck.&#xD;&#xA;&#xD;&#xA;For just general practical use, something that cleans up easily is important.  Restaurant supply stores are a good bet for those sorts of things, but you can sometimes find them in stores that sell grills when it's that season.&#xD;&#xA;&#xD;&#xA;For the decorative ones, you basically have two styles -- printed ones with witty/obnoxious sayings on them.  I typically [find][1] [them][2] [online][3].&#xD;&#xA;&#xD;&#xA;The other more frilly decorative ones ... you can find at most housewares stores, some department stores, and if you want something more one of a kind, try [esty][4].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... as for features ... I'm not a fan of pockets, myself.  I guess they're useful for thermometers and timers, but mine clip on, or sit up on a counter or next to the grill, so I don't care.  What I do care about is that they cover the areas that you're trying to protect (an adjustable neck strap is so much better than tying a knot in the line around the neck so try to shorten it) and they don't have straps so long that they get snagged if I sit down for lean up against something.&#xD;&#xA;&#xD;&#xA;And it should come on and off without too much difficulty ... which I've only really noticed is a problem with some designs of welder's aprons (it's hard to explain ... it doesn't just go over the neck, and attach in back) ... or if you have to tie off the top to shorten the neck opening.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cafepress.com/+aprons&#xD;&#xA;  [2]: http://www.zazzle.com/n+aprons&#xD;&#xA;  [3]: http://www.coolaprons.com/&#xD;&#xA;  [4]: http://www.etsy.com/search_results.php?search_type=all&amp;includes%5B%5D=tags&amp;search_query=apron" />
  <row Id="25422" PostHistoryTypeId="5" PostId="12305" RevisionGUID="d3280c85-9c21-473e-a872-3959b09844f2" CreationDate="2011-02-18T17:55:04.010" UserId="1887" Comment="Changed &quot;the answer above&quot; to reflect the author of the answer, since answers can change place" Text="Here's a variation of Martha F.'s answer: discard any brown leaves, wash the parsley, shake dry to remove as much of the water as possible, wrap in a dry, clean, cloth dish towel, place in a supermarket plastic bag and store in the refrigerator vegetable bin. The parsley will keep for 2-3 weeks. Few people use the stems--although they can be finely chopped and sauteed in olive oil with garlic and onions as a base for sauces--in which case, cut off the stems and use to create a stock.&#xD;&#xA;www.menwholiketocook.com" />
  <row Id="25423" PostHistoryTypeId="2" PostId="12349" RevisionGUID="52d9d6c7-4d1a-40c3-a896-4b431f5f6497" CreationDate="2011-02-18T18:12:29.097" UserId="1887" Text="I actually like the dense ones better (I know, heresy to some), but I've seen [a number of suggestions][1] for how to make fluffy ones. &#xD;&#xA;&#xD;&#xA;In addition to using seltzer, some people recommend:&#xD;&#xA;&#xD;&#xA; - [Adding baking powder][2]&#xD;&#xA; - [Refrigerating longer][3] &#xD;&#xA; - [Separating the eggs and beating the whites][4] &#xD;&#xA; - [Adding extra oil][5]&#xD;&#xA; - As Dani suggested, [handle them as little as possible][6]&#xD;&#xA;&#xD;&#xA;Try any of these you need, and send the dense ones to me! (Why is it that you always end up making the ones you don't like? Mine always turn out too fluffy for my tastes.)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.forward.com/articles/126923/&#xD;&#xA;  [2]: http://www.beingjewish.org/htmlpages/matzohball.html&#xD;&#xA;  [3]: http://www.recipesource.com/ethnic/non-regional/jewish/00/rec0046.html&#xD;&#xA;  [4]: http://kosherfood.about.com/od/howtokeepkosher/ss/mbsoup_5.htm&#xD;&#xA;  [5]: http://www.beingjewish.org/htmlpages/matzohball.html&#xD;&#xA;  [6]: http://hubpages.com/hub/Mastering-Matzo-Balls-The-Secret-To-Light-Fluffy-Perfection" />
  <row Id="25424" PostHistoryTypeId="2" PostId="12350" RevisionGUID="0c5fd4a8-1e84-48ff-9834-71f3d6f07cd5" CreationDate="2011-02-18T19:40:58.097" UserId="4414" Text="In order to create smoke, you need to raise the wood chips to the temperature at which primary (but not secondary) combustion occurs.  A very good explanation of how wood burns is [here][1].&#xD;&#xA;&#xD;&#xA;Primary combustion happens when the wood is hot enough that gases are released, but not hot enough that all of the contents of those gases completely combust.  This material that is combustible (just at a higher temperature) and is released from the wood is smoke, and that's what you want to get released from the wood chips in order to smoke something.&#xD;&#xA;&#xD;&#xA;Wood doesn't begin this process until about 540 degrees fahrenheit (282 Celsius) so unless you heat the wood to this temperature you're going to get basically no smoke at all.  This won't happen in a 200 degree oven - actually, it would probably be hard for it to happen in an oven at all - and even if you did have your oven hot enough, you'd likely end up overcooking your food long before it absorbed enough smoke.&#xD;&#xA;&#xD;&#xA;So since the wood chips need to be quite hot, and the temperature around the food needs to be significantly cooler, in order to smoke something you really need a way to create this large temperature difference while making the smoke to travel from the hot wood chips, to the cool food.  This is why most smokers have some sort of separate burning chamber that produces smoke but doesn't directly heat the meat and thus allows the cooler temperature.  This is also why you put the wood chips directly on or over the heat source when smoking on a grill.&#xD;&#xA;&#xD;&#xA;Joe mentions that smoking can be done on the stovetop, and this makes sense since you could place the wood chips directly on the bottom of a pan and thus heat them very hot, but put the food higher up (maybe even let some cool air in) in order to keep it at a much lower temperature.&#xD;&#xA;&#xD;&#xA;Any other way that you could achieve this high temperature differential could be used to smoke food - for example, you could set up a separate smoking box with a duct (you might need a fan depending on your setup) running into your oven - maybe you could heat this on the stove, or have it outside.  If you had an exposed element at the bottom of an electric oven, you might be able to set a little box of woodchips on or right next to that to get it hot enough (you may destroy the element though...).  If it's a gas stove, perhaps there's a way you could put the chips directly on or under the flame in order to get the high temperature.  If you turn your oven on to around the temperature you would smoke at, you could check the surface temperature of your oven in various places with a IR thermometer and see if there were any extra hot places.  These might be good places to put your wood chips.  And as an aside, you'll probably want a fire extinguisher handy for most of these just in case.&#xD;&#xA;&#xD;&#xA;On soaking the woodchips - The main reason to soak woodchips before smoking is in order to avoid full combustion.  To produce smoke, wood needs to be combust inefficiently, and one way to do this is to make sure its temperature stays below ~1100 degrees fahrenheit.  The water helps with this because it takes a huge amount of energy to boil off water which must be done before the temperature raises (the water towards the inside of the chips boils and cools the outside of the chips as they combust).  In order to make it easier to achieve smoke faster, you might want to try not soaking the chips so they get to primary combustion faster, but then limiting their combustion in other ways to ensure that they don't produce enough heat through their own combustion to achieve secondary combustion (no smoke).  You could do this by regularly spraying the chips with water after they begin smoking, or by limiting the supply of oxygen to the woodchips - the latter might be achievable if you rig up something like a smoking box on the stove with a duct into the oven with vents you can close.&#xD;&#xA;&#xD;&#xA;One more note, you're going to end up with a lot of smoke inside, and you really don't want to be breathing this (carbon monoxide, among other things), so please make sure you have a lot of ventilation going on when you try this.  And maybe a carbon monoxide detector nearby to be safe.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heartheat.com/flameworksOLD/index_WoodComb.htm" />
  <row Id="25425" PostHistoryTypeId="2" PostId="12351" RevisionGUID="2510f4e0-578d-4249-8c7d-55ecaa1b291d" CreationDate="2011-02-18T19:41:36.740" UserId="611" Text="I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour.&#xD;&#xA;&#xD;&#xA;I used to use Worcestershire sauce, or Nam Pla (fish sauce). I can't think of a vegetarian source of the flavour in the same vein though. &#xD;&#xA;&#xD;&#xA;I've tried soy sauce, and it does work, but it imparts too much saltiness to the dish.&#xD;&#xA;" />
  <row Id="25426" PostHistoryTypeId="1" PostId="12351" RevisionGUID="2510f4e0-578d-4249-8c7d-55ecaa1b291d" CreationDate="2011-02-18T19:41:36.740" UserId="611" Text="What is a good vegetarian source of umami flavour?" />
  <row Id="25427" PostHistoryTypeId="3" PostId="12351" RevisionGUID="2510f4e0-578d-4249-8c7d-55ecaa1b291d" CreationDate="2011-02-18T19:41:36.740" UserId="611" Text="&lt;substitutions&gt;&lt;flavor&gt;&lt;vegetarian&gt;" />
  <row Id="25428" PostHistoryTypeId="2" PostId="12352" RevisionGUID="9fb2d681-33d4-490c-97dc-7f17494c9faa" CreationDate="2011-02-18T19:48:16.750" UserId="4925" Text="The key to fluffy matzo balls is very simple.  The density is directly related to the egg/matzo meal ratio.  Too much matzo meal makes a golf ball.  So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just &quot;feel&quot; the mixture change to a slightly stiffer mix.  Ultimately, the mixture needs to be just thick enough to form a ball after refrigeration.&#xD;&#xA;&#xD;&#xA;Then refrigerate for 30 minutes and make the balls and boil away.&#xD;&#xA;&#xD;&#xA;The biggest problem with making matzo balls is that different matzo meals behave differently.  Therefore a recipe with an exact amount may not work; therefore the need to adjust by &quot;feel.&quot;" />
  <row Id="25429" PostHistoryTypeId="5" PostId="12350" RevisionGUID="cf76773d-6e83-4404-944e-7c85eb30cfef" CreationDate="2011-02-18T19:52:57.993" UserId="4414" Comment="added 223 characters in body" Text="In order to create smoke, you need to raise the wood chips to the temperature at which primary (but not secondary) combustion occurs.  A very good explanation of how wood burns is [here][1].&#xD;&#xA;&#xD;&#xA;Primary combustion happens when the wood is hot enough that gases are released, but not hot enough that all of the contents of those gases completely combust.  This material that is combustible (just at a higher temperature) and is released from the wood is smoke, and that's what you want to get released from the wood chips in order to smoke something.&#xD;&#xA;&#xD;&#xA;Wood doesn't begin this process until about 540 degrees fahrenheit (282 Celsius) so unless you heat the wood to this temperature you're going to get basically no smoke at all.  This won't happen in a 200 degree oven - actually, it would probably be hard for it to happen in an oven at all - and even if you did have your oven hot enough, you'd likely end up overcooking your food long before it absorbed enough smoke.&#xD;&#xA;&#xD;&#xA;So since the wood chips need to be quite hot, and the temperature around the food needs to be significantly cooler, in order to smoke something you really need a way to create this large temperature difference while making the smoke to travel from the hot wood chips, to the cool food.  This is why most smokers have some sort of separate burning chamber that produces smoke but doesn't directly heat the meat and thus allows the cooler temperature.  This is also why you put the wood chips directly on or over the heat source when smoking on a grill.&#xD;&#xA;&#xD;&#xA;Joe mentions that smoking can be done on the stovetop, and this makes sense since you could place the wood chips directly on the bottom of a pan and thus heat them very hot, but put the food higher up (maybe even let some cool air in) in order to keep it at a much lower temperature.&#xD;&#xA;&#xD;&#xA;Any other way that you could achieve this high temperature differential could be used to smoke food - for example, you could set up a separate smoking box with a duct (you might need a fan depending on your setup) running into your oven - maybe you could heat this on the stove, or have it outside.  If you had an exposed element at the bottom of an electric oven, you might be able to set a little box of woodchips on or right next to that to get it hot enough (you may destroy the element though...).  If it's a gas stove, perhaps there's a way you could put the chips directly on or under the flame in order to get the high temperature.  If you turn your oven on to around the temperature you would smoke at, you could check the surface temperature of your oven in various places with a IR thermometer and see if there were any extra hot places.  These might be good places to put your wood chips.  And as an aside, you'll probably want a fire extinguisher handy for most of these just in case.&#xD;&#xA;&#xD;&#xA;On soaking the woodchips - The main reason to soak woodchips before smoking is in order to avoid full combustion.  To produce smoke, wood needs to be combust inefficiently, and one way to do this is to make sure its temperature stays below ~1100 degrees fahrenheit.  The water helps with this because it takes a huge amount of energy to boil off water which must be done before the temperature raises (the water towards the inside of the chips boils and cools the outside of the chips as they combust).  In order to make it easier to achieve smoke faster, you might want to try not soaking the chips so they get to primary combustion faster, but then limiting their combustion in other ways to ensure that they don't produce enough heat through their own combustion to achieve secondary combustion (no smoke).  You could do this by regularly spraying the chips with water after they begin smoking, or by limiting the supply of oxygen to the woodchips - the latter might be achievable if you rig up something like a smoking box on the stove with a duct into the oven with vents you can close.&#xD;&#xA;&#xD;&#xA;One more note, you're going to end up with a lot of smoke inside, and you really don't want to be breathing this (carbon monoxide, among other things), so please make sure you have a lot of ventilation going on when you try this.  And maybe a carbon monoxide detector nearby to be safe.&#xD;&#xA;&#xD;&#xA;Edit - Wikipedia mentions in the [Wood Smoke section of the Smoking page][2] that the best smoke is produced by wood between 570 and 750 degrees fahrenheit.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heartheat.com/flameworksOLD/index_WoodComb.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoking_(food)#Wood_smoke" />
  <row Id="25430" PostHistoryTypeId="5" PostId="12350" RevisionGUID="909bce56-4552-4c07-946f-5e3cf17ccbaa" CreationDate="2011-02-18T20:06:13.723" UserId="4414" Comment="fixed more grammar" Text="In order to create smoke, you need to raise the wood chips to the temperature at which primary (but not secondary) combustion occurs.  A very good explanation of how wood burns is [here][1].&#xD;&#xA;&#xD;&#xA;Primary combustion happens when the wood is hot enough that gases are released, but not hot enough that all of the contents of those gases completely combust.  This material that is combustible (just at a higher temperature) and is released from the wood is smoke, and that's what you want to get released from the wood chips in order to smoke something.&#xD;&#xA;&#xD;&#xA;Wood doesn't begin this process until about 540 degrees fahrenheit (282 Celsius) so unless you heat the wood to this temperature you're going to get basically no smoke at all.  This won't happen in a 200 degree oven - actually, it would probably be hard for it to happen in an oven at all - and even if you did have your oven hot enough, you'd likely end up overcooking your food long before it absorbed enough smoke.&#xD;&#xA;&#xD;&#xA;So since the wood chips need to be quite hot, and the temperature around the food needs to be significantly cooler, in order to smoke something you really need a way to create this large temperature difference while making the smoke travel from the hot wood chips to the cool food.  This is why most smokers have some sort of separate burning chamber that produces smoke but doesn't directly heat the meat and thus allows the cooler temperature.  This is also why you put the wood chips directly on or over the heat source when smoking on a grill.&#xD;&#xA;&#xD;&#xA;Joe mentions that smoking can be done on the stovetop, and this makes sense since you could place the wood chips directly on the bottom of a pan and thus heat them very hot, but put the food higher up (maybe even let some cool air in) in order to keep it at a much lower temperature.&#xD;&#xA;&#xD;&#xA;Any other way that you could achieve this high temperature differential could be used to smoke food - for example, you could set up a separate smoking box with a duct (you might need a fan depending on your setup) running into your oven - maybe you could heat this on the stove, or have it outside.  If you had an exposed element at the bottom of an electric oven, you might be able to set a little box of woodchips on or right next to that to get it hot enough (you may destroy the element though...).  If it's a gas stove, perhaps there's a way you could put the chips directly on or under the flame in order to get the high temperature.  If you turn your oven on to around the temperature you would smoke at, you could check the surface temperature of your oven in various places with a IR thermometer and see if there were any extra hot places.  These might be good places to put your wood chips.  And as an aside, you'll probably want a fire extinguisher handy for most of these just in case.&#xD;&#xA;&#xD;&#xA;On soaking the wood chips - The main reason to soak woodchips before smoking is to avoid full combustion.  To produce smoke, wood needs to combust inefficiently, and one way to do this is to make sure its temperature stays below ~1100 degrees fahrenheit.  The water helps with this because it takes a huge amount of energy to boil off water which must be done before the temperature can get above 212F (the water towards the inside of the chips boils and cools the outside of the chips as they combust - so you'll still have water in the woodchip while the outside is smoking).  In order to make it easier to achieve smoke faster, you might want to try not soaking the chips so they get to primary combustion faster, but then limit their combustion in other ways to ensure that they don't produce enough heat through their own combustion to achieve secondary combustion (no smoke).  You could do this by regularly spraying the chips with water after they begin smoking, or by limiting the supply of oxygen to the woodchips - the latter might be achievable if you rig up something like a smoking box on the stove with a duct into the oven with vents you can close.&#xD;&#xA;&#xD;&#xA;One more note, you're going to end up with a lot of smoke inside, and you really don't want to be breathing this (carbon monoxide, among other things), so please make sure you have a lot of ventilation going on when you try this.  And maybe a carbon monoxide detector nearby to be safe.&#xD;&#xA;&#xD;&#xA;Edit - Wikipedia mentions in the [Wood Smoke section of the Smoking page][2] that the best smoke is produced by wood between 570 and 750 degrees fahrenheit.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heartheat.com/flameworksOLD/index_WoodComb.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoking_(food)#Wood_smoke" />
  <row Id="25431" PostHistoryTypeId="6" PostId="12330" RevisionGUID="862eda4b-2b2d-43ec-bc96-20744d8510cd" CreationDate="2011-02-18T20:22:55.283" UserId="41" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;chili&gt;" />
  <row Id="25432" PostHistoryTypeId="2" PostId="12353" RevisionGUID="dd6b7302-86c0-41d5-999b-943abbad4765" CreationDate="2011-02-18T20:23:32.430" UserId="4414" Text="[The Umami information Center][1] has a list of Umami-rich foods along with natural concentrations of glutamate.  I've copied some of their list below (included some meats for comparison) in case the link disappears (concentration number is mg glutamate/100g food).  There's also some information at the above link about how to prepare the foods to maximize the umami taste.&#xD;&#xA;&#xD;&#xA;&lt;h2&gt;Food/Concentration:&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA; - Beef/107&#xD;&#xA; - Tuna/188&#xD;&#xA; - Nori/1378 (not a typo)&#xD;&#xA; - Tomatoes/246 (the riper the better)&#xD;&#xA; - Fresh Shiitake Mushrooms/71&#xD;&#xA; - Dried Shiitake Mushrooms/150&#xD;&#xA; - Enoki Mushrooms/22&#xD;&#xA; - Soy Beans/66&#xD;&#xA; - Potatoes/102&#xD;&#xA; - Sweet Potatoes/60&#xD;&#xA; - Chinese Cabbage/100&#xD;&#xA; - Carrots/33&#xD;&#xA;&#xD;&#xA;  [1]: http://www.umamiinfo.com/umami-rich_food/" />
  <row Id="25433" PostHistoryTypeId="6" PostId="12337" RevisionGUID="e8f4d8c3-0f23-4bc8-9ca2-18fa20e788c6" CreationDate="2011-02-18T20:24:00.947" UserId="41" Comment="edited tags" Text="&lt;breadmaking&gt;&lt;yeast&gt;&lt;active-dry-yeast&gt;" />
  <row Id="25434" PostHistoryTypeId="2" PostId="12354" RevisionGUID="9f81c1ce-ebc6-4e63-b70f-67c4dcdc1546" CreationDate="2011-02-18T20:28:29.693" UserId="41" Text="You don't specify that you're looking for a *natural* source, so consider that [Monosodium Glutamate][1] (MSG) is basically nothing but a concentrated dose of *umami* (which is defined by a relatively high level of L-Glutamates).&#xD;&#xA;&#xD;&#xA;It's not too difficult to find, especially if there's a bulk food store near you.  You can also find it marketed as Accent seasoning (MSG is the predominant ingredient).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Monosodium_glutamate" />
  <row Id="25435" PostHistoryTypeId="2" PostId="12355" RevisionGUID="8b53ef0d-466d-46ec-8165-2f6805a8dedb" CreationDate="2011-02-18T20:40:36.277" UserId="96" Text="[Wikipedia](http://en.wikipedia.org/wiki/Strip_steak) gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more &quot;authentic&quot;? And if not, what's the difference between them?" />
  <row Id="25436" PostHistoryTypeId="1" PostId="12355" RevisionGUID="8b53ef0d-466d-46ec-8165-2f6805a8dedb" CreationDate="2011-02-18T20:40:36.277" UserId="96" Text="Is there a difference between Kansas City strip and New York strip?" />
  <row Id="25437" PostHistoryTypeId="3" PostId="12355" RevisionGUID="8b53ef0d-466d-46ec-8165-2f6805a8dedb" CreationDate="2011-02-18T20:40:36.277" UserId="96" Text="&lt;steak&gt;" />
  <row Id="25438" PostHistoryTypeId="2" PostId="12356" RevisionGUID="0861ac2e-8753-4330-b24e-c7fc8725b18e" CreationDate="2011-02-18T20:48:36.787" UserId="1675" Text="I use dried shitake mushrooms to make a dashi and it works really well, miso also will help impart those flavors. " />
  <row Id="25439" PostHistoryTypeId="2" PostId="12357" RevisionGUID="c05402d2-f4dc-4864-81dd-21d075667ecb" CreationDate="2011-02-18T21:49:10.703" UserId="4925" Text="The Kansas City Strip and the New York Strip refer to the same cut of meat.  Apparently restaurants in New York City in the 1930's decided they couldn't sell a fancy steak named after Kansas City (where the stockyards and slaughterhouses were located).  So, they just started calling it a New York Strip.&#xD;&#xA;&#xD;&#xA;If you want a steak renamed by a egotistical chef, order the New York Strip.  If you want a steak named for the cut of beef originally selected by butchers working next to the stockyards, order the Kansas City Strip." />
  <row Id="25440" PostHistoryTypeId="2" PostId="12358" RevisionGUID="3cf6f0ca-4192-4c02-90da-92b5cd8f08f8" CreationDate="2011-02-18T22:05:17.410" UserId="1415" Text="parmesan cheese is, i believe, the highest concentration of umami in the food world. marmite may be the second highest. using Glutamate powder (MSG) seems easy, too. not sure how high they rate, but liquid aminos have naturally-occurring glutamates, too, and you can generally find a bottle of that in any health food store or health food section with supplements." />
  <row Id="25441" PostHistoryTypeId="2" PostId="12359" RevisionGUID="2a27f5e6-89d6-4d3e-974d-42323cc24360" CreationDate="2011-02-18T22:15:09.803" UserId="41" Text="Wikipedia is correct about two things:&#xD;&#xA;&#xD;&#xA;  * Both the Kansas City strip and New York strip are literally the same thing as a &quot;strip steak&quot;;&#xD;&#xA;  * The particular cut of meat used is the [short loin][1], and does not have any tenderloin.&#xD;&#xA;&#xD;&#xA;However, sources do not tend to agree on whether or not the strip steak includes a bone.  For example:&#xD;&#xA;&#xD;&#xA;  * Gourmet Sleuth's [Guide to Beef Cuts][2] says that a strip steak can be either bone-in or boneless, but that a NY strip (or KC strip) is boneless.  It also calls out the &quot;shell steak&quot; as being bone-in.&#xD;&#xA;&#xD;&#xA;  * On the other hand, the [Cook's Thesaurus][3] singles out the shell steak as being the *boneless* version (implying that NY strip and KC strip are bone-in).&#xD;&#xA;&#xD;&#xA;  * Most sources will equate the strip steak to a *club steak* (as Wikipedia does), but some sources use the term to refer to boneless cuts, whereas others will explicitly call this a &quot;boneless club steak&quot; or &quot;hotel-style steak&quot;.&#xD;&#xA;&#xD;&#xA;  * You also have to be really careful with what Wikipedia considers to be the &quot;international&quot; name - *club steak* - because it is used interchangeably with the [Delmonico Steak][4] (which refers to at least 3 different cuts), and according to some, the label &quot;club steak&quot; may even get slapped on a *rib steak*.&#xD;&#xA;&#xD;&#xA;The best way to think about this is probably the following:&#xD;&#xA;&#xD;&#xA;**The terms *New York strip*, *Kansas City strip*, or *strip steak* can all be applied to any cut of meat that is solely from the short loin, bone-in or boneless; however, you are likely to notice subtle differences from one butcher or steakhouse to the next, regardless of the specific name used, due to inconsistent interpretations.**&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Short_loin&#xD;&#xA;  [2]: http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/beef-cuts.aspx&#xD;&#xA;  [3]: http://www.foodsubs.com/MeatBeefLoin.html&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Delmonico_steak" />
  <row Id="25442" PostHistoryTypeId="2" PostId="12360" RevisionGUID="6717a48e-b36a-4f27-a113-e7005373494b" CreationDate="2011-02-18T23:03:11.013" UserDisplayName="user4927" Text="I don't know about the term post-marinating, but I do something similar as you did with chicken, After cooking the chicken on the outdoor barbecue (I do make a real marinade prior to cooking), I cut the chicken into slices and &quot;post-marinate&quot; it  a bit of oil, balsamic vinegar or wine vinegar and spices. It gives moisture to the chicken and I have rapid lunchtime sandwiches all week, without having to put too much mayonnaise, which is good for people counting calories.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25443" PostHistoryTypeId="25" PostId="12355" RevisionGUID="97344755-b4eb-4b59-9e0f-4133c75252ea" CreationDate="2011-02-18T23:22:35.710" Comment="http://twitter.com/#!/StackCooking/status/38740189501329408" />
  <row Id="25444" PostHistoryTypeId="2" PostId="12361" RevisionGUID="86856d43-a4c7-47f1-9f99-e2182148ba39" CreationDate="2011-02-19T00:21:56.627" UserId="3432" Text="The suggestions to use MSG, Marmite (any strong yeast extract) and Parmesan are all very good.  I tend to add MSG if food is just for me, as many people complain about it as an additive despite it's ubiquitousness in nature.  In certain dishes, just adding a small chunk of parmesan to the mixture works very well.&#xD;&#xA;&#xD;&#xA;I sometimes use [&quot;Mushroom Ketchup&quot;][1] for this purpose, as that is quite a powerful savoury enhancer.&#xD;&#xA;&#xD;&#xA;![Geo Watkins Mushroom Ketchup][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.britishcornershop.co.uk/product.asp?id=2384&#xD;&#xA;  [2]: http://i.stack.imgur.com/KJb32.jpg" />
  <row Id="25445" PostHistoryTypeId="6" PostId="12343" RevisionGUID="16faf1ef-0109-4b50-a6c9-1938d692e664" CreationDate="2011-02-19T00:44:42.077" UserId="373" Comment="edited tags" Text="&lt;equipment&gt;&lt;clothing&gt;" />
  <row Id="25446" PostHistoryTypeId="6" PostId="3216" RevisionGUID="e81259ca-fec9-4f15-af75-3d3d74d90f07" CreationDate="2011-02-19T00:45:45.197" UserId="373" Comment="edited tags" Text="&lt;history&gt;&lt;traditional&gt;&lt;professional&gt;&lt;clothing&gt;" />
  <row Id="25447" PostHistoryTypeId="2" PostId="12362" RevisionGUID="a3edd36c-f017-4149-8bf9-79c735292c49" CreationDate="2011-02-19T01:14:36.610" UserId="4428" Text="I dry cured some cheeks in salt and brown sugar, then sliced thin and fried like bacon. Pretty good." />
  <row Id="25448" PostHistoryTypeId="6" PostId="926" RevisionGUID="d8214aaa-d2b4-4612-bba2-0494694bb5ec" CreationDate="2011-02-19T01:16:53.680" UserId="41" Comment="edited tags" Text="&lt;pork&gt;" />
  <row Id="25449" PostHistoryTypeId="2" PostId="12363" RevisionGUID="74848904-1794-4fef-9e41-2de879b378de" CreationDate="2011-02-19T01:17:00.130" UserId="4873" Text="I have cooked pre-seasoned turkey breast and pork loin from Costco in their original shrink wrap packaging using my immersion circulator at 141F.  Make sure you buy meat with the &quot;heavy&quot; plastic wrap that is vacuum packaged by heat sealing.  The airtight plastic seal on these packages are made with heat at a much higher temperature than the 141F bath and it is still safe for consumption so sous vide should not cause a problem.&#xD;&#xA;&#xD;&#xA;When the meat is finished.  You will want to throw it under the broiler for a short additional period to get a bit of &quot;sear&quot; on the meat for flavor from the Maillard reaction.  For the Turkey breast, I put additional herbs and spices (Mrs Dash) on the breast skin and broiled about 8-12 minutes per side to put on a slight sear..&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25450" PostHistoryTypeId="6" PostId="12355" RevisionGUID="e45d1967-510f-4768-9c2c-043f8979349c" CreationDate="2011-02-19T01:18:44.037" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;steak&gt;&lt;cut-of-meat&gt;" />
  <row Id="25452" PostHistoryTypeId="5" PostId="11675" RevisionGUID="47e73a53-2aff-4a88-acfb-9ca222a946be" CreationDate="2011-02-19T01:30:18.153" UserId="4605" Comment="added 309 characters in body" Text="Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide?&#xD;&#xA;&#xD;&#xA;Also, what is the highest temperature I can cook the plastic-wrapped chicken?&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;I finally got a reply from Foster Farms:&#xD;&#xA;&#xD;&#xA;&gt; Thank you for taking the time to&#xD;&#xA;&gt; contact our Foster Farms Consumer&#xD;&#xA;&gt; Affairs Department.  The chicken is&#xD;&#xA;&gt; not meant to be cooked in the&#xD;&#xA;&gt; packaging, it is not safe.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Sincerely,&#xD;&#xA;&gt; &#xD;&#xA;&gt; Vickie Medeiros Consumer Affairs&#xD;&#xA;&gt; Representative" />
  <row Id="25454" PostHistoryTypeId="2" PostId="12365" RevisionGUID="c64ac7f7-01c4-4b07-9d41-5a440fec7c76" CreationDate="2011-02-19T01:31:19.637" UserId="4873" Text="I own the VP112 and I will second the opinions here on the VP112 as a high quality machine.&#xD;&#xA;&#xD;&#xA;It's a very nice looking machine with a polished metal gleam and nice styling for the controls and display.  The plastic chamber lid is heavy and reinforced and manages to not look cheap even though it is plastic.  My only complaint is there was an large ugly warning sticker that I had to use sticker remover on to get completely off the plastic lid.&#xD;&#xA;&#xD;&#xA;So although it weighs 53 lbs, it looks nice and &quot;high end&quot;.  And it can be easily used while still tucked away in the otherwise hard to use corner in my galley kitchen.&#xD;&#xA;&#xD;&#xA;It makes a perfect, high quality wide seal 100% of the time.&#xD;&#xA;&#xD;&#xA;You can get heavy duty thick bags perfect for freezing and sous-vide that cost much less than the price of the &quot;textured&quot; bags required for cheaper non-chamber vacuum sealers. I think I bought 1,000 more bags (500 each in two sizes) for about $70 total with the machine or 7 cents each.  The textured bags for cheaper machines often costs as much as $0.50 each.  If you vacuum seal a lot, the ability to use less expensive (yet higher quality) bags and rolls will save you some money in the long run.&#xD;&#xA;&#xD;&#xA;I paid $670 for the machine from http://www.qualitymatters.com and I would advise buying sealing bags at the same time because you will get free shipping on the bags then.&#xD;&#xA;" />
  <row Id="25455" PostHistoryTypeId="5" PostId="12365" RevisionGUID="11bd2fb9-ce26-4823-864e-323d5aab6374" CreationDate="2011-02-19T01:48:09.983" UserId="4873" Comment="added 1918 characters in body; added 16 characters in body" Text="I own the VP112 and I will second the opinions here on the VP112 as a high quality machine.&#xD;&#xA;&#xD;&#xA;It's a very nice looking machine with a polished metal gleam and nice styling for the controls and display.  The plastic chamber lid is heavy and reinforced and manages to not look cheap even though it is plastic.  My only complaint is there was an large ugly warning sticker that I had to use sticker remover on to get completely off the plastic lid.&#xD;&#xA;&#xD;&#xA;So although it weighs 53 lbs, it looks nice and &quot;high end&quot;.  And it can be easily used while still tucked away in the otherwise hard to use corner in my galley kitchen.&#xD;&#xA;&#xD;&#xA;It makes a perfect, high quality wide seal 100% of the time.&#xD;&#xA;&#xD;&#xA;You can get heavy duty thick bags perfect for freezing and sous-vide that cost much less than the price of the &quot;textured&quot; bags required for cheaper non-chamber vacuum sealers. I think I bought 1,000 more bags (500 each in two sizes) for about $70 total with the machine or 7 cents each.  The textured bags for cheaper machines often costs as much as $0.50 each.  If you vacuum seal a lot, the ability to use less expensive (yet higher quality) bags and rolls will save you some money in the long run.&#xD;&#xA;&#xD;&#xA;I paid $670 for the machine from http://www.qualitymatters.com and I would advise buying sealing bags at the same time because you will get free shipping on the bags with your purchase.&#xD;&#xA;&#xD;&#xA;**Here are my answers to your Questions:**&#xD;&#xA;&#xD;&#xA;Q: *Actually makes a proper seal at least 4 out of 5 times...*&#xD;&#xA;&#xD;&#xA;A: The VP112 makes a good seal 100% of the time I have tried it (about 100 times without a single failure).  It makes strong thick seals on even heavy untextured (vs light textured) bags and the seals will stand up to long term sous-vide cooking.&#xD;&#xA;&#xD;&#xA;Q: *Will last at least 2 years...*&#xD;&#xA;&#xD;&#xA;A: This is an industrial quality machine meant to seal thousands of packages in it's lifetime.  Although it has a 1 yr warrantee, it's possible to get replacement parts and service on the machine after the warrantee period.  The VP112 is seriously over-built and tank-like and not likely to fail like the cheapo machines.&#xD;&#xA;&#xD;&#xA;Q: *Will not instantly die if there's even a drop of liquid in the bag.*&#xD;&#xA;&#xD;&#xA;A: You can seal soup in this thing.  Or water for that matter.  I've sealed Pineapple spears liberally doused with Malibu Coconut Rum to make Compressed Fruit Pina Colada Bites.&#xD;&#xA;&#xD;&#xA;Q: *Does not take up significantly more space than, say, one of the wide George Foreman grills (a little bit bigger is OK).*&#xD;&#xA;&#xD;&#xA;A: The VP112 takes up roughly twice the counter space of a medium sized GF grill or 1.5 times the space of the large GF grill.&#xD;&#xA;&#xD;&#xA;Q: *Does not waste a significant amount of sealing material if it fails to form a seal.*&#xD;&#xA;&#xD;&#xA;A: Not applicable, my VP112 has never failed to form a seal... **EVER**!&#xD;&#xA;&#xD;&#xA;Q: *Preferably, can also be used with some kind of reusable container or canister...*&#xD;&#xA;&#xD;&#xA;A: It comes with a hose to use with canisters or containers with a hose attachment.  You can use them with Mason Jars with an adapter too.  That said, the plastic bags I bought with the machine cost 7 cents each.&#xD;&#xA;&#xD;&#xA;Q: *Costs under $500 (US). That's not a hard upper limit if it's going to last 5 or 10 years*&#xD;&#xA;&#xD;&#xA;A: The price I paid is $670 (free shipping no tax) but I expect it to last at least as long as a good car.&#xD;&#xA;" />
  <row Id="25456" PostHistoryTypeId="2" PostId="12366" RevisionGUID="87ed27a7-82e3-4e6f-a52b-6b1617a1ffea" CreationDate="2011-02-19T02:20:39.147" UserId="4873" Text="I've never had Ostrich eggs but I've eaten many duck and goose eggs that my family raised when I was a child.  Duck and Goose eggs are richer (large yolks) and slighly gamey in flavor - you may enjoy this or find it unpleasant depending on your tasts.  I quite enjoyed them.&#xD;&#xA;&#xD;&#xA;Our birds were &quot;free range&quot; (they wandered in our back yard) and ate a lot of grass and bugs in addition to hand shelled corn which gave a deep savory flavor to the egg that you do not get with &quot;feed fed&quot; chickens.&#xD;&#xA;&#xD;&#xA;There is nothing quite like Goose Eggs scrambled with a bit of butter sauteed morels for a country gourmet breakfast though." />
  <row Id="25457" PostHistoryTypeId="25" PostId="12351" RevisionGUID="895e237b-b354-4839-a447-7ec23fcc0f27" CreationDate="2011-02-19T02:22:35.930" Comment="http://twitter.com/#!/StackCooking/status/38785488932311040" />
  <row Id="25458" PostHistoryTypeId="2" PostId="12367" RevisionGUID="8f974722-bbc8-4afb-8b0a-ea02839618fe" CreationDate="2011-02-19T02:29:06.173" UserId="4873" Text="You actually have a good &quot;list&quot; already in your question... the spices in the &quot;curry sauce&quot; minus the coconut and lime juice would make a nice Thai dry spice rub.  You could add a little salt and a couple whole green peppercorns or cracked black peppercorn as well.&#xD;&#xA;&#xD;&#xA;&gt; ginger, mint, lemongrass, thai chilis,&#xD;&#xA;&gt; kaffir lime, cardamom, coriander&#xD;&#xA;" />
  <row Id="25459" PostHistoryTypeId="2" PostId="12368" RevisionGUID="ffd48088-22ce-47a4-8593-447ed189b533" CreationDate="2011-02-19T03:33:22.030" UserId="3750" Text="I've read a few sites explaining how to dry your noodles, and I know the store bought ones are not made with eggs.  I tried experimenting with no-egg noodles though and they just came out too gummy.  I've not seen any site explicitly saying it's ok to dry egg noodles.  Raw egg is kind of a scary thing; I know they do end up cooked eventually, but in the meantime can they get all nasty so they make you sick and/or taste like ash?" />
  <row Id="25460" PostHistoryTypeId="1" PostId="12368" RevisionGUID="ffd48088-22ce-47a4-8593-447ed189b533" CreationDate="2011-02-19T03:33:22.030" UserId="3750" Text="Is it safe to keep dried out egg noodles?" />
  <row Id="25461" PostHistoryTypeId="3" PostId="12368" RevisionGUID="ffd48088-22ce-47a4-8593-447ed189b533" CreationDate="2011-02-19T03:33:22.030" UserId="3750" Text="&lt;pasta&gt;&lt;drying&gt;" />
  <row Id="25462" PostHistoryTypeId="2" PostId="12369" RevisionGUID="03e9f06c-82d5-4991-8dfa-c0eec2a49c83" CreationDate="2011-02-19T04:24:44.847" UserId="4930" Text="I am not good at cooking. I wanna at-least learn how to make tea. Please mention some steps to make a wonderful cup of tea." />
  <row Id="25463" PostHistoryTypeId="1" PostId="12369" RevisionGUID="03e9f06c-82d5-4991-8dfa-c0eec2a49c83" CreationDate="2011-02-19T04:24:44.847" UserId="4930" Text="how to make Tea more tasty" />
  <row Id="25464" PostHistoryTypeId="3" PostId="12369" RevisionGUID="03e9f06c-82d5-4991-8dfa-c0eec2a49c83" CreationDate="2011-02-19T04:24:44.847" UserId="4930" Text="&lt;tea&gt;" />
  <row Id="25465" PostHistoryTypeId="2" PostId="12370" RevisionGUID="6a4aab10-dacb-4199-965e-6b47c0565ec8" CreationDate="2011-02-19T04:56:50.590" UserId="1962" Text="I saw the host on a cooking show claim that using seltzer in a marinade will help the flavors better penetrate meat via the carbonation. Is there any truth to this, and how would it actually work? e.g. would the bubbles carry bits of flavor material, or somehow open &quot;pores&quot; in the meat...?" />
  <row Id="25466" PostHistoryTypeId="1" PostId="12370" RevisionGUID="6a4aab10-dacb-4199-965e-6b47c0565ec8" CreationDate="2011-02-19T04:56:50.590" UserId="1962" Text="Using seltzer to help a marinade" />
  <row Id="25467" PostHistoryTypeId="3" PostId="12370" RevisionGUID="6a4aab10-dacb-4199-965e-6b47c0565ec8" CreationDate="2011-02-19T04:56:50.590" UserId="1962" Text="&lt;food-science&gt;&lt;marinade&gt;" />
  <row Id="25468" PostHistoryTypeId="25" PostId="12368" RevisionGUID="6a702076-3480-4d30-8b87-4ed8f8150bd2" CreationDate="2011-02-19T05:22:35.593" Comment="http://twitter.com/#!/StackCooking/status/38830786086055936" />
  <row Id="25469" PostHistoryTypeId="2" PostId="12371" RevisionGUID="6fa56e60-4881-472c-95d3-080162ef6e87" CreationDate="2011-02-19T06:18:45.837" UserId="4861" Text="My italian grandma does it, but says to really make sure they dry out. &#xD;&#xA;&#xD;&#xA;You can dry them out and then freeze them, if it makes you feel any less hesitant." />
  <row Id="25470" PostHistoryTypeId="2" PostId="12372" RevisionGUID="c9ddbf35-635c-4f63-b364-0163b08fbc58" CreationDate="2011-02-19T06:53:44.137" UserId="2951" Text="I have to say. Yes, it's safe as both Chinese and Italian have been doing that for many years.&#xD;&#xA;&#xD;&#xA;The only thing I would say is How are you going to dry your noodles? Usually drying noodles require some device(s) or natural sunlight. &#xD;&#xA;&#xD;&#xA;In my opinion, I will make sure the noodles are still fresh and I will dry noodles under the sun. I may leave it under the sun for a longer time which I will make sure all of the moisture in the noodles go away, otherwise, it can go off easily. &#xD;&#xA;&#xD;&#xA;GOOD LUCK" />
  <row Id="25471" PostHistoryTypeId="2" PostId="12373" RevisionGUID="e126f0fe-68ca-449e-a6e0-b1c712e23072" CreationDate="2011-02-19T07:35:04.107" UserId="4777" Text="Boil water until it is a &quot;rolling boil&quot;, ie. until your tea kettle is shooting out steam.&#xD;&#xA;&#xD;&#xA;Pour the boiling water into the receptacle where your tea leaves/tea bag is waiting, and let it chillax for a minute or two.&#xD;&#xA;&#xD;&#xA;The secret is to make the water as hot as possible when it inundates the tea leaves. You can even do things like put boiling water in your teapot to warm it before you add the tea and boiling water. &#xD;&#xA;" />
  <row Id="25472" PostHistoryTypeId="25" PostId="12370" RevisionGUID="3277f4ff-553b-401a-9459-b2fffa5f5f7e" CreationDate="2011-02-19T08:22:35.703" Comment="http://twitter.com/#!/StackCooking/status/38876085047263232" />
  <row Id="25473" PostHistoryTypeId="2" PostId="12374" RevisionGUID="b92cfa83-1961-4f7a-ba1b-afecb08f1172" CreationDate="2011-02-19T10:45:00.787" UserId="2217" Text="I bought a 500 ml package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before. Can you suggest a recipe, for which 500 ml of demi glace is enough and really benefits from using it over regular beef stock? Something that I normally wouldn't be able to make without demi glace." />
  <row Id="25474" PostHistoryTypeId="1" PostId="12374" RevisionGUID="b92cfa83-1961-4f7a-ba1b-afecb08f1172" CreationDate="2011-02-19T10:45:00.787" UserId="2217" Text="What can I do with 500 ml of demi glace?" />
  <row Id="25475" PostHistoryTypeId="3" PostId="12374" RevisionGUID="b92cfa83-1961-4f7a-ba1b-afecb08f1172" CreationDate="2011-02-19T10:45:00.787" UserId="2217" Text="&lt;sauce&gt;&lt;recipe&gt;&lt;braising&gt;" />
  <row Id="25476" PostHistoryTypeId="25" PostId="12337" RevisionGUID="f7ba4188-aa47-4a62-ba55-52eba3498ff2" CreationDate="2011-02-19T11:22:36.007" Comment="http://twitter.com/#!/StackCooking/status/38921384113602560" />
  <row Id="25477" PostHistoryTypeId="2" PostId="12375" RevisionGUID="5821a5f4-b8ce-43cf-a2be-c36f97acb7f2" CreationDate="2011-02-19T11:35:38.920" UserDisplayName="user4934" Text="One popular trick is to use a pinch of baking soda. It's used in this well known recipe: http://allrecipes.com//Recipe/smooth-sweet-tea/Detail.aspx, and you can see the rave reviews about the trick." />
  <row Id="25478" PostHistoryTypeId="2" PostId="12376" RevisionGUID="bda73aa9-a9ba-4018-8086-eadb7250b156" CreationDate="2011-02-19T12:53:30.790" UserId="4580" Text="You can make some very good sauces, based on demi-glace.&#xD;&#xA;&#xD;&#xA; - Bordelaise (if you add chopped shallots, red wine and a bit of marrow) (eat it with grilled beef, steak or pork)&#xD;&#xA; - Robert (if you add chopped onions, vinegar and white wine, and a bit of mustard) (fits very well with grilled pork)&#xD;&#xA; - Zingara (chop ham, mushrooms and truffle into tiny pieces) (You can mix this with tomato sauce and it goes well with beef tongue)&#xD;&#xA;&#xD;&#xA;If you want to use demi-glace as it is, it fits very well with pork chops or lamb, hogget, or mutton. " />
  <row Id="25479" PostHistoryTypeId="25" PostId="12374" RevisionGUID="98fb001b-0401-43cc-96cb-5a6035d58e44" CreationDate="2011-02-19T14:22:36.180" Comment="http://twitter.com/#!/StackCooking/status/38966683641192448" />
  <row Id="25480" PostHistoryTypeId="5" PostId="12374" RevisionGUID="dc7bbc63-a9c2-4b63-9e70-6f45360d2cd7" CreationDate="2011-02-19T14:27:45.347" UserId="41" Comment="Removed recipe request" Text="I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace before.&#xD;&#xA;&#xD;&#xA;In what types of preparations or recipes would I be able to get the best use out of this - i.e. for which 500 mL of demi glace is enough and the benefits from using it over regular beef stock are evident? Preferably something that I normally wouldn't be able to make without demi glace." />
  <row Id="25481" PostHistoryTypeId="6" PostId="12374" RevisionGUID="dc7bbc63-a9c2-4b63-9e70-6f45360d2cd7" CreationDate="2011-02-19T14:27:45.347" UserId="41" Comment="Removed recipe request" Text="&lt;sauce&gt;&lt;culinary-uses&gt;&lt;braising&gt;" />
  <row Id="25482" PostHistoryTypeId="2" PostId="12377" RevisionGUID="d2463b4b-6d98-4f3c-b9ad-cfee221baff4" CreationDate="2011-02-19T14:55:25.480" UserId="4590" Text="Buy the right tea. A good tea blender will blend it differently for hard or soft water.&#xD;&#xA;&#xD;&#xA;Use fresh water. If you reboil water then it will have less oxygen in than water which has only been boiled once." />
  <row Id="25483" PostHistoryTypeId="2" PostId="12378" RevisionGUID="9a1fbe58-0cad-47ba-acc1-d2d882ccdab5" CreationDate="2011-02-19T15:31:52.347" UserId="4638" Text="My first ever cast iron pan just arrived. The package contains following seasoning directions. &#xD;&#xA;&#xD;&#xA;&gt;  1. Wash with clothes detergent (not soap or dish detergent) to remove the&#xD;&#xA;&gt; rust protection coating.&#xD;&#xA;&gt;  2. Wash thoroughly with warm water to remove detergent. Dry pan. &#xD;&#xA;&gt;  3. Fill the pan with fresh potato peels. Pour sunflower oil or rape oil&#xD;&#xA;&gt; on them, until it is almost full with&#xD;&#xA;&gt; oil. &#xD;&#xA;&gt;  4. Leave the pan with the potato peels and oil for an hour on the&#xD;&#xA;&gt; next-to-highest setting on the stove&#xD;&#xA;&gt; top. &#xD;&#xA;&gt;  5. Throw away the potato peels and oil, dry the pan with kitchen paper &#xD;&#xA;&gt;  6. Coat the pan with a thin layer of sunflower or rape oil.&#xD;&#xA;&#xD;&#xA;Not only don't I want to spend the afternoon peeling potatoes and then throw away most of them (I cannot eat the amount of potatoes needed for these peels), but even the positive amazon reviews for the pan all warn before the stench the charring peels produce during the seasoning: `It lingered for about three days although I changed the fume hood filters, but it is a small price to pay for such a great pan`. For me, it is a big price, because I have no fume hood, and there is no door between the kitchenette and the living room/bedroom. I looked up advise on seasoning pans, hoping for some trick, and found [this question][1] where the accepted answer doesn't include potato peels (in fact, no answer mentions them). &#xD;&#xA;&#xD;&#xA;Now I am unsure whether to use them. On the one hand, I don't want to deal with the side effects. On the other hand, a producer is supposed to know what is best for his products. I don't want to get poisoned by an anti-rust coating residue that would have been rendered harmless in a chemical reaction with potato peels. Besides, I can't use the seasoning process outlined in the question I linked, because my pan doesn't fit in my oven. &#xD;&#xA;&#xD;&#xA;I guess it would be easier to decide if I knew of their purpose. Does any of you know of using potato peels for seasoning pans, and can you tell me why they are needed? Or is it just an urban legend the ignorant manufacturer printed in the manual (the pan is not a well-known brand, maybe some hardware manufacturer decided it will be easy to add pans to their product line and made them without gathering enough know-how). &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet" />
  <row Id="25484" PostHistoryTypeId="1" PostId="12378" RevisionGUID="9a1fbe58-0cad-47ba-acc1-d2d882ccdab5" CreationDate="2011-02-19T15:31:52.347" UserId="4638" Text="What is the purpose of using potato peels for seasoning a cast iron pan? " />
  <row Id="25485" PostHistoryTypeId="3" PostId="12378" RevisionGUID="9a1fbe58-0cad-47ba-acc1-d2d882ccdab5" CreationDate="2011-02-19T15:31:52.347" UserId="4638" Text="&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="25486" PostHistoryTypeId="2" PostId="12379" RevisionGUID="6ed7bad1-2c5d-4431-b40e-83a2913ea228" CreationDate="2011-02-19T17:03:02.497" UserId="358" Text="I've never heard of such a thing.  As one who has seasoned a few cast iron pans, I can tell you that you don't need the potato peals.  Just coat it with oil and bake it.  [Here's][1] one of the first hits I got on Google.  That's all you need to do.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.howtodothings.com/food-and-drink/a3371-how-to-season-a-cast-iron-skillet.html" />
  <row Id="25487" PostHistoryTypeId="2" PostId="12380" RevisionGUID="b698f066-a36a-410a-a264-1232aa18bc2d" CreationDate="2011-02-19T17:09:02.110" UserId="611" Text="The basic set of definitevely Thai flavours goes more or less like this:&#xD;&#xA;&#xD;&#xA; - Lemongrass&#xD;&#xA; - Galangal&#xD;&#xA; - Kaffir lime leaves (use like bay leaves)&#xD;&#xA; - Fish sauce&#xD;&#xA; - Hot pepper&#xD;&#xA; - Garlic&#xD;&#xA; - Coriander seed (ground)&#xD;&#xA; - Cardamom and Cinnamon as finishings&#xD;&#xA;&#xD;&#xA;The above is basically my recipe for Thai curry paste, which I use for making noodles with or without coconut milk.&#xD;&#xA;&#xD;&#xA;You can generally use ginger as a substitute for Galangal and soy sauce as a substitute for fish sauce, but that loses the Thai distinction and beocmes generally southeast-asian.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25488" PostHistoryTypeId="2" PostId="12381" RevisionGUID="f54a2b7d-0616-46e9-a93b-a11cdbee7730" CreationDate="2011-02-19T17:16:31.963" UserId="67" Text="I personally had never heard of it, but after doing some research online, I found another [set of instructions that called for boiling potatoes in the pan before seasoning][1]:&#xD;&#xA;&#xD;&#xA;&gt; After boiling potato peelings for 15&#xD;&#xA;&gt; minutes, the skillet had a nasty&#xD;&#xA;&gt; slurry of grey looking sand in the&#xD;&#xA;&gt; bottom  Once the skillet was heated,&#xD;&#xA;&gt; the pores were opened, and the&#xD;&#xA;&gt; starchy/water mixture was able to draw&#xD;&#xA;&gt; out oils and dirt that I was not&#xD;&#xA;&gt; capable of getting to through normal&#xD;&#xA;&gt; washing. I fully do not understand the&#xD;&#xA;&gt; science behind why the starch/water&#xD;&#xA;&gt; mixture did this, but the experience&#xD;&#xA;&gt; was enough to convince me of the need&#xD;&#xA;&gt; to do this. So much in fact, that I&#xD;&#xA;&gt; did this process twice on each&#xD;&#xA;&gt; skillet.&#xD;&#xA;&#xD;&#xA;I read a few too many web pages while researching this, and didn't save all of the links, but I did notice a few things:&#xD;&#xA;&#xD;&#xA;1. Some of the posts kept switching between saying cast iron and carbon steel; both are typically seasoned, but they're different materials, so I don't know if it's recommended for both, or if people were mixing things up.  (I only have one carbon steel item, a wok, which I got second hand, so had already had its first seasoning).&#xD;&#xA;&#xD;&#xA;2. Some of the posts mentioned boiling potatoes for 15 minutes, other mentioned frying potatoes as the first thing to be cooked in the pan (in oil), some mentioned cooking them 'til they burn.  The boiling potatoes ones also mentioned it works for cleaning stainless steel pans.&#xD;&#xA;&#xD;&#xA;3. Some mentioned peels specifically, others say that you can use any part of the potato ... if it's the starch that's of interest, I'd think the middle would actually be better, but I'm guessing that the peels were considered waste, and so considered a less valuable item; I'd be inclined to just use one potato, dispatched with a peeler, if you were trying to avoid wasting potatoes you weren't going to eat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://backyardbushman.com/?p=710" />
  <row Id="25489" PostHistoryTypeId="25" PostId="12378" RevisionGUID="c0ec4333-679b-4aac-9474-a087a72f0894" CreationDate="2011-02-19T17:22:38.947" Comment="http://twitter.com/#!/StackCooking/status/39011991838400512" />
  <row Id="25490" PostHistoryTypeId="5" PostId="7665" RevisionGUID="13b80b26-1825-4ce3-9199-38e9c1f2f00b" CreationDate="2011-02-19T17:45:55.687" UserId="358" Comment="added 473 characters in body" Text="Back in the 70's, the folks at Mother Earth News performed an [egg storage experiment][1].  They stored them in a variety of ways, both refrigerated and unrefrigerated, to see how long they could keep.  They concluded that unwashed eggs (aka, &quot;hen fruit&quot; or &quot;cackleberries&quot;) stored in a sealed container, and kept at 35° to 40°F, were still perfectly edible after **seven months**:&#xD;&#xA;&#xD;&#xA;&gt; (1) Unwashed, fertile homestead eggs seem&#xD;&#xA;&gt; to store much better than washed,&#xD;&#xA;&gt; unfertile agribiz eggs. Why? Probably&#xD;&#xA;&gt; for the simple reason that they're&#xD;&#xA;&gt; unwashed ... and not because they're&#xD;&#xA;&gt; fertile. Hen fruit, as it comes from&#xD;&#xA;&gt; the chicken, is coated with a light&#xD;&#xA;&gt; layer of a natural sealing agent&#xD;&#xA;&gt; called &quot;bloom&quot;. And, while a good wash&#xD;&#xA;&gt; may make a batch of eggs look more&#xD;&#xA;&gt; attractive, it also removes this&#xD;&#xA;&gt; natural protective coating ... leaving&#xD;&#xA;&gt; the eggs more subject to aging and&#xD;&#xA;&gt; attack by the air and bacteria in the&#xD;&#xA;&gt; air.&#xD;&#xA;&#xD;&#xA;&gt; (2) The very best way we've found to stash&#xD;&#xA;&gt; eggs away for long-term storage is in&#xD;&#xA;&gt; a sealed container at a temperature of&#xD;&#xA;&gt; 35° to 40°F. Their whites may become&#xD;&#xA;&gt; somewhat runny looking over a period&#xD;&#xA;&gt; of time, but even after seven&#xD;&#xA;&gt; months—the cackleberries stored in&#xD;&#xA;&gt; this manner smell good, taste good,&#xD;&#xA;&gt; have a good texture, and—in short—seem&#xD;&#xA;&gt; &quot;almost fresh&quot;.&#xD;&#xA;&#xD;&#xA;**Update 2011-02-19:** This discussion inspired me to do some experimentation of my own.  We keep chickens, so I plucked two eggs on October 2, 2010 and put them in the refrigerator.  I just pulled them out today.  Here's a picture of one of them next to a fresh egg.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;One of these eggs was laid yesterday and the other was laid 140 days (4 months 17 days) ago.  Can you guess which is which?&#xD;&#xA;  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.motherearthnews.com/Sustainable-Farming/1977-11-01/Fresh-Eggs.aspx&#xD;&#xA;  [2]: http://i.stack.imgur.com/jETaS.jpg" />
  <row Id="25491" PostHistoryTypeId="2" PostId="12382" RevisionGUID="e3abfcfa-af5a-47c5-babe-c6b8a62c33e8" CreationDate="2011-02-19T18:18:01.403" UserId="4940" Text="How can I store baking powder outside of the box it comes in? I buy baking powder in the orange box all the time however, I don't use it that often but hate leaving it in that box. Is there a proper way to store baking powder?&#xD;&#xA;&#xD;&#xA;I don't want to store it in the open box in the fridge because it tends to absorb flavor and I want to make sure I don't store it in an improper container either." />
  <row Id="25492" PostHistoryTypeId="1" PostId="12382" RevisionGUID="e3abfcfa-af5a-47c5-babe-c6b8a62c33e8" CreationDate="2011-02-19T18:18:01.403" UserId="4940" Text="Storing Baking Powder" />
  <row Id="25493" PostHistoryTypeId="3" PostId="12382" RevisionGUID="e3abfcfa-af5a-47c5-babe-c6b8a62c33e8" CreationDate="2011-02-19T18:18:01.403" UserId="4940" Text="&lt;storage-method&gt;" />
  <row Id="25494" PostHistoryTypeId="2" PostId="12383" RevisionGUID="2b2f50f8-f98d-47c3-8690-dafa8ce901fa" CreationDate="2011-02-19T18:59:13.767" UserId="4935" Text="What are the names of the three main parts of my metal spatula?&#xD;&#xA;&#xD;&#xA; 1. Handle&#xD;&#xA; 2. Flat part that comes in contact with the food&#xD;&#xA; 3. The connecting metal which has rivets or pins attaching it to 1 and 2&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25495" PostHistoryTypeId="1" PostId="12383" RevisionGUID="2b2f50f8-f98d-47c3-8690-dafa8ce901fa" CreationDate="2011-02-19T18:59:13.767" UserId="4935" Text="What are the names of the three main parts of my metal spatula? " />
  <row Id="25496" PostHistoryTypeId="3" PostId="12383" RevisionGUID="2b2f50f8-f98d-47c3-8690-dafa8ce901fa" CreationDate="2011-02-19T18:59:13.767" UserId="4935" Text="&lt;equipment&gt;" />
  <row Id="25497" PostHistoryTypeId="25" PostId="12382" RevisionGUID="6ca450fb-0b0e-4242-bfbd-e6c9ecc12bc1" CreationDate="2011-02-19T20:22:38.873" Comment="http://twitter.com/#!/StackCooking/status/39057291856707584" />
  <row Id="25498" PostHistoryTypeId="2" PostId="12384" RevisionGUID="55decb2f-9fd6-4d3a-a51f-c2656b206e41" CreationDate="2011-02-19T20:55:48.597" UserId="4194" Text="I don't think there are any 'official' names, but I suggest:&#xD;&#xA;&#xD;&#xA;1. Handle&#xD;&#xA;2. Blade&#xD;&#xA;3. Shaft" />
  <row Id="25499" PostHistoryTypeId="5" PostId="934" RevisionGUID="e5644fce-8bfb-4afc-b611-3f858a3e4987" CreationDate="2011-02-19T22:20:32.113" UserId="1266" Comment="Corrected spelling. hop -&gt; hob &amp; removed spurious cider at the end" Text="Restaurants quite often cook pigs cheeks 'sous vide', but unless you have, or fancy investing in a water bath, you can do things the old fashioned way.&#xD;&#xA;&#xD;&#xA;How you prepare the cheeks for cooking will, to some extent, depend on which part you're cooking. If you're going to cook the whole cheek, you really should think about soaking in a brine of sugar, salt, vinegar and spices for 24 to 48 hours. If you're just cooking the 'pad' that part can be skipped.&#xD;&#xA;&#xD;&#xA;The thing to remember with cheeks, is they are quite a fatty meat and the muscle fibres are very dense, so whichever method you choose, it's going to take time.&#xD;&#xA;&#xD;&#xA;One classic method is braising the cheeks with a variety of vegetables and something slightly sweet and sharp as a counter for the fat and cook in the oven for 2 to 3 hours at around 180c (350f)  &#xD;&#xA;&#xD;&#xA;Basically dust the cheeks in a little flour and season, then brown in some olive oil. remove form the pan and lightly sauté your vegetables, use leeks, baby onions, carrots, apples, garlic etc. add the cheeks pack to the pan, add some stock or stock/cider mix and cook. You could also do this on the hob (cooker top) in a heavy bottomed pan, but cook for 4 hours on a low heat." />
  <row Id="25500" PostHistoryTypeId="24" PostId="934" RevisionGUID="57f7b8bb-aafc-4832-a59f-5e646976f2de" CreationDate="2011-02-19T22:20:32.113" Comment="Proposed by 1266 approved by 60 edit id of 26" />
  <row Id="25501" PostHistoryTypeId="2" PostId="12385" RevisionGUID="1156abed-3d5b-466f-bd6d-876de0f25c36" CreationDate="2011-02-19T22:27:35.800" UserId="4638" Text="The primary purpose of an apron is to keep you clean, because cooking gets you dirty. This is why I don't like the common cotton aprons you can get everywhere, they absorb dirt and keep stains. If you insist on cotton, get a white or natural colored one (not dyed, and certainly not printed) so you can wash it at 90° and use bleach and other stain removing chemicals. &#xD;&#xA;&#xD;&#xA;What I prefer are treated aprons. They are made from the same material as some hiking jackets, and repel dirt and water. You cannot wash them at too high a setting, but you don't need that. Just remember to not use fabric softener on them, and renew the coating every month or two using an impregnating spray for outdoor clothing. The one I like is by Le Creuset, with an adjustable neck strap and a clean design which covers a lot of body area, and you can easily get it from Amazon. It also has pockets, which I find essential for stuffing a pair of pot holders - when I suddenly smell something burning, I have no time for searching for them somewhere else. But I imagine there are other brands which will do as well. If you insist on having a witty saying on your apron, it is probably better to get a high-quality coated apron and have it screen printed or stitched than buying a poorly functioning complete with a saying. &#xD;&#xA;&#xD;&#xA;This is the Le Creuset apron:&#xD;&#xA;&#xD;&#xA;![Le Creuset][1]&#xD;&#xA;&#xD;&#xA;I didn't know that you can get pure PVC aprons until I read Joe's answer. I can imagine they will be sweat-inducing, because they are not breathable, but as I know PVC, they will also be even easier to clean than coated cloth. He says they are hard to get, but I can tell you that aprons are one of the easiest things to sew, so if you want one badly, why not just buy some PVC table cloth and make one? (I am assuming here that you can get your hands on a sewing machine; you don't need much experience in sewing for making an apron, and cheap/free patterns for aprons are easy to come by). &#xD;&#xA;&#xD;&#xA;For special needs, there are all kinds of aprons, but I don't think you need them as a hobby cook. You can get protection from extreme heat, acids/bases, shards flying through the air (as in hacking wood to kindling, or in smallish explosions), or even radiation, but I hope you have none of those in your kitchen. If you just want a high show off factor, take a look here. That's a butcher's apron from aluminum plates by De Buyer. If you get it complete with the chain mail glove (seriously), you are ready for the next ren faire. ![Butcher's apron from aluminum plates][2]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/vsHyg.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/JyXpr.jpg" />
  <row Id="25502" PostHistoryTypeId="2" PostId="12386" RevisionGUID="206fdb18-1a3f-4cf4-b5db-8c4df69d2997" CreationDate="2011-02-19T23:37:22.993" UserId="4717" Text="Let me admit that I am answering this more from the position of a former Chemistry teacher than a cook. I never encountered this type of question as a professional cook, but I certainly did as a chemist. So please forgive the somewhat scientific answer.&#xD;&#xA;&#xD;&#xA;The primary concerns in storing baking powder are keeping it dry and cool. Exposure to air in itself is not a big concern, but it's best to keep it in a reasonably air-tight container to prevent moisture in the air from effecting the baking powder.&#xD;&#xA;&#xD;&#xA;The way baking powder works, is (primarily) by a reaction between the main ingredient (Sodium Bicarbonate), and a secondary ingredient which is some kind of acidic salt (often Sodium Aluminum Sulfate) when they combine with water and heat. A lot of fancy chemical &quot;stuff&quot; happens that you probably don't care about, that ultimately produces a byproduct of carbon dioxide - a gas. The gas causes tiny bubbles in the batter or dough and gives it a softer texture.&#xD;&#xA;&#xD;&#xA;So if you want to store baking powder for a long time, you must protect it from water and heat. If you are ever in doubt about the viability of your baking powder, I'll suggest a simple test. Add a small amount of baking powder (1ts/5ml) to a small amount (2oz/50ml) of hot water. If the baking powder is still viable, it should become effervescent and produce small bubbles or fizz in the water. This tells you it will do the same in whatever you are baking.&#xD;&#xA;" />
  <row Id="25503" PostHistoryTypeId="5" PostId="11872" RevisionGUID="a0fb5c7e-9535-434f-a370-249bbd83b78e" CreationDate="2011-02-20T00:42:12.640" UserId="41" Comment="added 7406 characters in body" Text="Inspired by [rumtscho's incredibly detailed answer][1], which provided some informative although not quite &quot;marketable&quot; results, I set off on my own set of experiments.  They are not quite finished, but I'll update this answer as more gets uncovered.&#xD;&#xA;&#xD;&#xA;First of all, I decided to start my experiments with **coconut cream by itself** because, why waste perfectly good chocolate on something that I'm probably going to end up throwing out?&#xD;&#xA;&#xD;&#xA;#The Cast&#xD;&#xA;&#xD;&#xA;My kitchen isn't an emporium of food additives, but I think I have enough to get by:&#xD;&#xA;![Ingredients][2]&#xD;&#xA;&#xD;&#xA;Left to right: Coconut cream, coconut milk, egg white powder, guar gum, xanthan gum, lecithin (liquid), and agar powder.&#xD;&#xA;&#xD;&#xA;Not pictured but in stock are gelatin (not appropriate for vegan or kosher preparations), icing sugar (laying off the sweeteners for now), and various other thickeners that are essentially equivalent to guar gum (corn starch, arrowroot, tapioca, etc.)&#xD;&#xA;&#xD;&#xA;#Coconut Cream&#xD;&#xA;&#xD;&#xA;##First Look&#xD;&#xA;&#xD;&#xA;I've only used coconut cream a couple of times before, mainly for curries, and didn't even really remember what it was.  Judging by the other answers here, many people aren't actually familiar with coconut cream as opposed to the much more commonly-available coconut milk; to get coconut cream, you usually have to go to an Asian market (fortunately, there's a T&amp;T near me).&#xD;&#xA;&#xD;&#xA;![Can of Coconut Cream][3]&#xD;&#xA;![Coconut Cream Ingredients][4]&#xD;&#xA;&#xD;&#xA;As you can see, coconut cream has a fairly high amount of fat, a surprisingly low amount of sugar, and almost no protein.  Whilst thinking about what emulsifiers would be useful here, I noticed that the manufacturer had already beaten me to the punch; carboxymethyl cellulose and polysorbate 60 are well-known [E number][5] additives.  I'm wondering if these are going to help me with whipping or just cause more problems.&#xD;&#xA;&#xD;&#xA;Taking a look inside:&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Opened][6]&#xD;&#xA;![Coconut Cream - Pouring][7]&#xD;&#xA;&#xD;&#xA;This stuff is clearly *nothing* like whipping cream.  It doesn't even pour.  It's essentially a stiff jelly that I have to dig out with a spoon, and as I empty the can into a bowl, it becomes clear that the &quot;milk&quot; component separates while in storage:&#xD;&#xA;&#xD;&#xA;![Coconut Cream on Spoon][8]&#xD;&#xA;![Coconut Cream in Bowl][9]&#xD;&#xA;&#xD;&#xA;Note to self: Next time you make a curry with this ooze, *mix it first*.&#xD;&#xA;&#xD;&#xA;##Will it whip?&#xD;&#xA;&#xD;&#xA;The short answer is **no**.&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Mixing][10]&#xD;&#xA;![Coconut Cream - Settled][11]&#xD;&#xA;&#xD;&#xA;I gave it several minutes with an electric beater and it didn't even really *start* to whip.  No peaks, not even really any bubbles.&#xD;&#xA;&#xD;&#xA;Based on the results so far, I decide not to bother with guar gum; this cream-like substance does need need thickening, it needs air.&#xD;&#xA;&#xD;&#xA;#Xanthan Gum&#xD;&#xA;&#xD;&#xA;Xanthan is probably the most forgiving additive in terms of preparation and measurements, so I decide to start with that.  I start adding it in increments of 1/8 tsp:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - 1/8 tsp][12]&#xD;&#xA;![Coconut Cream with Xanthan - 1/4 tsp][13]&#xD;&#xA;![Coconut Cream with Xanthan - 3/8 tsp][14]&#xD;&#xA;![Coconut Cream with Xanthan - 1/2 tsp][15]&#xD;&#xA;&#xD;&#xA;After the first 1/8 tsp, it's starting to thicken, but no real stability yet.  Another 1/8 tsp and soft peaks are starting to form.  After the third round, it's starting to look very custard-like, and at 1/2 tsp of xanthan gum, it's really quite &quot;gummy&quot; indeed, resembling the consistency of melted marshmallow or marshmallow spread.  Interesting, but not what I wanted.  The optimal amount seemed to be around 1/4 tsp (per half-can or 200 mL) when I was seeing soft peaks; after that, everything really just went south.&#xD;&#xA;&#xD;&#xA;**Verdict:** Useful additive, but not sufficient by itself.  I've also ruled out agar at this point, because that's just going to give me something even stiffer and more jelly-like than xanthan gum.&#xD;&#xA;&#xD;&#xA;#Egg White Powder&#xD;&#xA;&#xD;&#xA;Even though real whipping cream is basically all fat and no protein, at this point I was considering that the coconut cream was simply too *heavy* and that the protein from egg white powder - basically meringue powder without the sugar - might help lighten it up a bit.&#xD;&#xA;&#xD;&#xA;I'm not even going to bother posting the photos of the first attempts, because I kept adding more and more powder and getting *nothing* out of it.  Finally, exasperated, I got ready to dump it down the drain - and immediately after some water from the tap hit the bowl, it started to foam:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Surface Egg White Foam][16]&#xD;&#xA;&#xD;&#xA;Intrigued by this, I decided to actually follow the instructions and get the egg white powder fully dissolved in water to make it... well, *sort of* like an actual egg white.&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Pre-Mixed Egg White][17]&#xD;&#xA;&#xD;&#xA;I'm getting a lot more bubbles here, such that I could probably skim some of it off for a foam, but a foam is unfortunately not what I'm after here.  Knowing full well that egg whites and fat don't play nice together, I had hoped that some lecithin would work as a lipid/water emulsifier:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 1][18]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 2][19]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 3][20]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin &amp; Xanthan][21]&#xD;&#xA;&#xD;&#xA;I really seemed to get very little out of the lecithin except for a yellower hue.  The last photo you see up there was after I (gradually) loaded up on xanthan again to see if it would make any difference at all over the first set of xanthan experiments - it really didn't, and the custard was pretty vile-tasting at this point.&#xD;&#xA;&#xD;&#xA;**Verdict:** Neither egg white powder nor soy lecithin are any help at all.&#xD;&#xA;&#xD;&#xA;#Alternative Method&#xD;&#xA;&#xD;&#xA;At this point I was on my last batch of coconut cream and rapidly running out of ideas.  If I'd had some carrageenan, I might have tried it at this point, but it's a very difficult additive to find around here.&#xD;&#xA;&#xD;&#xA;Then it occurred to me that I actually have a tool designed to whip foams and gels that *aren't* cream-based - my [iSi Creative Whip][22].  I was somewhat skeptical about whether or not this would actually work, because the coconut cream was already *very* thick and you're normally supposed to homogenize and strain anything that goes into the whipper, but - well, see for yourself:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi][23]&#xD;&#xA;![Coconut Cream with Xanthan - iSi - Cone][24]&#xD;&#xA;&#xD;&#xA;This is by far the most encouraging result so far.  I waited an hour to see how stable it was:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour][25]&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour - spoon][26]&#xD;&#xA;&#xD;&#xA;It was still holding together.  But don't be fooled by the appearance; xanthan gum is shear-thinning, so although this didn't collapse right away, it could easily be liquefied by enough jostling.&#xD;&#xA;&#xD;&#xA;After another 2 hours at room temperature it was back to being a pancake (no picture yet).  Some cocoa butter *might* make this more stable, but it's pretty pathetic compared to the chantilly cream, which has been sitting in my fridge for almost a week and is still stable.&#xD;&#xA;&#xD;&#xA;**Verdict:** The whipped cream charger was the missing link; along with some xanthan gum, it's enough to get this goo whipped.  The trick will be getting it *stay* whipped, and I think I'm going to need something stiffer than xanthan - possibly carrageenan.&#xD;&#xA;&#xD;&#xA;I'm going to try gelatin; even though I can't really use that in the final product, it does function as a rough approximation of what carrageenan will do.  It's also possible that some sugar (or icing sugar) might help stabilize this *a little* more, but I don't want to add too much, because the coconut cream is already slightly on the sweet side.&#xD;&#xA;&#xD;&#xA;Hopefully a combination of gelatin and xanthan gum will make this whip **and** &quot;set&quot;, at which point I can try adding some cocoa butter (or whipping that separately) and folding it all into some melted chocolate for ganache.  If the gelatin works at all then I'll order some carrageenan online because I know it'll hold up *better* than the gelatin due to its higher melting point.&#xD;&#xA;&#xD;&#xA;#Chapter 2 - Lightening Up&#xD;&#xA;&#xD;&#xA;My experiments from last session, while promising, were strongly suggesting to me that coconut cream is just too heavy, too *thick* for this.  It's full of thickening agents and emulsifiers already, so I had to wonder if I was swimming against the current trying to get just the right mix.&#xD;&#xA;&#xD;&#xA;I decide to start with coconut *milk* today, and after having recently read about the viscosity synergy between guar gum and xanthan gum, I decide to try a combination.  This is a materially fruitless but nevertheless educational experience - see the pictorial below:&#xD;&#xA;&#xD;&#xA;![Coconut Milk - Plain][27]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan][28]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x][29]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x in Mixer][30]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x Piped][31]&#xD;&#xA;&#xD;&#xA;From left to right, top to bottom, these show:&#xD;&#xA;&#xD;&#xA;  1. Plain coconut milk in the bowl (1 can or 400 mL);&#xD;&#xA;  2. Coconut milk with 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  3. Coconut milk with an additional 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  4. The same mixture, after being left in a stand mixer on high speed;&#xD;&#xA;  5. The same mixture after trying to pipe it out of a bag.&#xD;&#xA;&#xD;&#xA;Most sources I found seemed to suggest using guar:xanthan in a 2:1 or 4:1 ratio, so I choose the latter.  Using the &quot;recommended&quot; amount (#2 above) it starts to thicken but doesn't really form peaks - like adding corn starch.  Doubling that, it starts to become a little *too* thick, but still sort of creamy, and not too gummy, so I give it a go anyway.&#xD;&#xA;&#xD;&#xA;I also try adding a packet of whipped cream stabilizer (basically dextrose and a small amount of other additives), wondering if it might help.  It actually sort of does - the peaks were a bit firmer - but it still doesn't hold up too well (what you see in image #5 is with the stabilizer).&#xD;&#xA;&#xD;&#xA;**Verdict:** This was a total failure but for one thing - it demonstrated conclusively that I did **not** need the heavily adulterated &quot;coconut cream&quot; in order to get a creamy texture.  I could use pure coconut milk (coconut extract + water), add my own thickeners/emulsifiers, and get a result that was every bit as thick as the cream.&#xD;&#xA;&#xD;&#xA;#Last Call&#xD;&#xA;&#xD;&#xA;Despite all of these failures, at this point I'm actually pretty sure I understand all the variables.  I decide to go big or go home.&#xD;&#xA;&#xD;&#xA;Resolving to use coconut milk (not cream), my line of thinking is:&#xD;&#xA;&#xD;&#xA;  * Without thickening, it's pretty watery, so instead of using a ganache technique, I will use Hervé This's [Chocolate Chantilly][32] (see bottom of linked page) technique, as also mentioned in an earlier answer here.  I don't want watered down chocolate, though; I want rich, thick, melt-in-your-mouth ganache!&#xD;&#xA;&#xD;&#xA;  * Having made several espumas in the past, I know that an appropriate amount of gelatin will *set* the coconut milk by itself to a mousse-like consistency.  So I make an educated guess and assume that to be the total amount of gelatin I'll need for the entire ganache, since the chocolate should have plenty of lecithin already to help hold it together.&#xD;&#xA;&#xD;&#xA;  * Finally, knowing that xanthan is a better stabilizer than gelatin (despite being a poor gelling agent), I resolve to use a very *small* amount.&#xD;&#xA;&#xD;&#xA;Here's the way this went:&#xD;&#xA;&#xD;&#xA;![Coconut milk with bloomed gelatin][33]&#xD;&#xA;![Coconut milk with dissolved gelatin][34]&#xD;&#xA;![Dark chocolate callets][35]&#xD;&#xA;![Chocolate melted in coconut milk mixture][36]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - still hot][37]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - warm][38]&#xD;&#xA;&#xD;&#xA;1. I bloom exactly 3.6 g of powdered Knox gelatin in a new 400 mL can of coconut milk. (I didn't do any math here, it was just what I had left of an open packet).  *N.B. The coconut milk separates in the can, and needs to be blended before blooming the gelatin.*&#xD;&#xA;&#xD;&#xA;2. After blooming for about 5-10 minutes, I set the mixture on the stove at medium heat, stirring until the gelatin dissolves.  *N.B. Coconut milk sputters a lot on the stove and seems prone to scorching - I had to lower the heat to medium-low.*&#xD;&#xA;&#xD;&#xA;3. I break out the dark Belgian chocolate callets.  Nothing fancy, just the generic wafers from the bulk food store, but a little better than the Baker's chocolate in supermarkets.  In total I used approximately 12 oz.&#xD;&#xA;&#xD;&#xA;4. I add **a little less than 1/8 tsp** xanthan gum to the coconut milk/gelatin mixture, stir it up a bit, then toss in all the callets at once and let them melt (stirring constantly).  *N.B. The coconut milk was not that hot, so it had to be returned to the stove a few times to get everything melted.*&#xD;&#xA;&#xD;&#xA;5. I set the mixture in a bowl, which is inside an ice-water bath, and start beating it constantly with the handheld beater (medium setting, although I don't think this matters much).  The first image shows what it looks like while it's still hot.&#xD;&#xA;&#xD;&#xA;6. The last image above shows what it looks like cooled down a bit (but still warm) and, again, after constant beating.&#xD;&#xA;&#xD;&#xA;**Can you guess what happens next?**&#xD;&#xA;&#xD;&#xA;Here's what it looks like when it finally started to get cold (below the melting point of the gelatin):&#xD;&#xA;&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - cool][39]&#xD;&#xA;&#xD;&#xA;Could it be?  I think so!  Let's try piping it:&#xD;&#xA;&#xD;&#xA;![Coconut Chocolate Ganache!][40]&#xD;&#xA;&#xD;&#xA;##Take *that*, gravity!&#xD;&#xA;&#xD;&#xA;This is no trickery, I assure you - no camera gimmicks nor did I freeze it or do anything else to the mixture between between the last two photos.  Completely dairy-free, using only coconut milk, gelatin, and a little bit of xanthan gum.&#xD;&#xA;&#xD;&#xA;This actually might be a little *too* stiff.  It was hard (but not impossible) to pipe out.  Next time, I'll probably lower the amount of gelatin slightly by 10-20%, and take it out of the ice water bath before it actually gets *cool*.  At room temperature, this has roughly the consistency of soft cake frosting - exactly what you'd expect from a ganache.&#xD;&#xA;&#xD;&#xA;In terms of taste, I would have to describe this as: **Oh god, somebody make me stop eating this before my stomach explodes.** No lie - it's *that* good.  It has an almost fudge-like quality to it, although I can't explain where that would be coming from.&#xD;&#xA;&#xD;&#xA;#Final Thoughts&#xD;&#xA;&#xD;&#xA;I'd like to test this with carrageenan in order to be sure that this can also be done totally *vegan* (or pareve).  I still don't have any carrageenan yet.  It will no doubt be missing some of the melt-in-your-mouth quality that the gelatin provides, but aside from the melting point, the two are pretty similar in the way they behave, so I'm confident that it won't be a problem.&#xD;&#xA;&#xD;&#xA;*By the way*: An hour and a half after I finished whipping this up, that plate I took a picture of, with the spiral of ganache - it's in front of me now and *still* standing up.  This is 100% stable at room temperature.&#xD;&#xA;&#xD;&#xA;Now to finish licking off the beaters.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11804#11804&#xD;&#xA;  [2]: http://i.stack.imgur.com/R99OY.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/GMNFx.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/ediEK.jpg&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [6]: http://i.stack.imgur.com/cuONU.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/N7y86.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/WpbV8.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/qRHV4.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/rqhHv.jpg&#xD;&#xA;  [11]: http://i.stack.imgur.com/BU9Uv.jpg&#xD;&#xA;  [12]: http://i.stack.imgur.com/5Yh4A.jpg&#xD;&#xA;  [13]: http://i.stack.imgur.com/UdKRn.jpg&#xD;&#xA;  [14]: http://i.stack.imgur.com/CmZOd.jpg&#xD;&#xA;  [15]: http://i.stack.imgur.com/Ewzj6.jpg&#xD;&#xA;  [16]: http://i.stack.imgur.com/XYK4s.jpg&#xD;&#xA;  [17]: http://i.stack.imgur.com/7StYN.jpg&#xD;&#xA;  [18]: http://i.stack.imgur.com/pMEoj.jpg&#xD;&#xA;  [19]: http://i.stack.imgur.com/LLsqN.jpg&#xD;&#xA;  [20]: http://i.stack.imgur.com/fAGN8.jpg&#xD;&#xA;  [21]: http://i.stack.imgur.com/yGH11.jpg&#xD;&#xA;  [22]: http://isi-store.com/product_detail.asp?T1=ISI+1502&amp;HDR=creativewhip&#xD;&#xA;  [23]: http://i.stack.imgur.com/qKqVM.jpg&#xD;&#xA;  [24]: http://i.stack.imgur.com/i4EXW.jpg&#xD;&#xA;  [25]: http://i.stack.imgur.com/ilXY4.jpg&#xD;&#xA;  [26]: http://i.stack.imgur.com/gmgeq.jpg&#xD;&#xA;  [27]: http://i.stack.imgur.com/Tfrl4.jpg&#xD;&#xA;  [28]: http://i.stack.imgur.com/t6T6Q.jpg&#xD;&#xA;  [29]: http://i.stack.imgur.com/VxCQN.jpg&#xD;&#xA;  [30]: http://i.stack.imgur.com/S1Wev.jpg&#xD;&#xA;  [31]: http://i.stack.imgur.com/MYdCC.jpg&#xD;&#xA;  [32]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes&#xD;&#xA;  [33]: http://i.stack.imgur.com/NrIUn.jpg&#xD;&#xA;  [34]: http://i.stack.imgur.com/jymCU.jpg&#xD;&#xA;  [35]: http://i.stack.imgur.com/eD9Lt.jpg&#xD;&#xA;  [36]: http://i.stack.imgur.com/I0Ewq.jpg&#xD;&#xA;  [37]: http://i.stack.imgur.com/XpHcq.jpg&#xD;&#xA;  [38]: http://i.stack.imgur.com/pUBc8.jpg&#xD;&#xA;  [39]: http://i.stack.imgur.com/61lDp.jpg&#xD;&#xA;  [40]: http://i.stack.imgur.com/ym8yb.jpg" />
  <row Id="25504" PostHistoryTypeId="5" PostId="11872" RevisionGUID="ba28bb65-5ac4-4115-8286-a11f8e0cd574" CreationDate="2011-02-20T00:52:57.667" UserId="41" Comment="added 644 characters in body" Text="Inspired by [rumtscho's incredibly detailed answer][1], which provided some informative although not quite &quot;marketable&quot; results, I set off on my own set of experiments.  They are not quite finished, but I'll update this answer as more gets uncovered.&#xD;&#xA;&#xD;&#xA;First of all, I decided to start my experiments with **coconut cream by itself** because, why waste perfectly good chocolate on something that I'm probably going to end up throwing out?&#xD;&#xA;&#xD;&#xA;#The Cast&#xD;&#xA;&#xD;&#xA;My kitchen isn't an emporium of food additives, but I think I have enough to get by:&#xD;&#xA;![Ingredients][2]&#xD;&#xA;&#xD;&#xA;Left to right: Coconut cream, coconut milk, egg white powder, guar gum, xanthan gum, lecithin (liquid), and agar powder.&#xD;&#xA;&#xD;&#xA;Not pictured but in stock are gelatin (not appropriate for vegan or kosher preparations), icing sugar (laying off the sweeteners for now), and various other thickeners that are essentially equivalent to guar gum (corn starch, arrowroot, tapioca, etc.)&#xD;&#xA;&#xD;&#xA;#Coconut Cream&#xD;&#xA;&#xD;&#xA;##First Look&#xD;&#xA;&#xD;&#xA;I've only used coconut cream a couple of times before, mainly for curries, and didn't even really remember what it was.  Judging by the other answers here, many people aren't actually familiar with coconut cream as opposed to the much more commonly-available coconut milk; to get coconut cream, you usually have to go to an Asian market (fortunately, there's a T&amp;T near me).&#xD;&#xA;&#xD;&#xA;![Can of Coconut Cream][3]&#xD;&#xA;![Coconut Cream Ingredients][4]&#xD;&#xA;&#xD;&#xA;As you can see, coconut cream has a fairly high amount of fat, a surprisingly low amount of sugar, and almost no protein.  Whilst thinking about what emulsifiers would be useful here, I noticed that the manufacturer had already beaten me to the punch; carboxymethyl cellulose and polysorbate 60 are well-known [E number][5] additives.  I'm wondering if these are going to help me with whipping or just cause more problems.&#xD;&#xA;&#xD;&#xA;Taking a look inside:&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Opened][6]&#xD;&#xA;![Coconut Cream - Pouring][7]&#xD;&#xA;&#xD;&#xA;This stuff is clearly *nothing* like whipping cream.  It doesn't even pour.  It's essentially a stiff jelly that I have to dig out with a spoon, and as I empty the can into a bowl, it becomes clear that the &quot;milk&quot; component separates while in storage:&#xD;&#xA;&#xD;&#xA;![Coconut Cream on Spoon][8]&#xD;&#xA;![Coconut Cream in Bowl][9]&#xD;&#xA;&#xD;&#xA;Note to self: Next time you make a curry with this ooze, *mix it first*.&#xD;&#xA;&#xD;&#xA;##Will it whip?&#xD;&#xA;&#xD;&#xA;The short answer is **no**.&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Mixing][10]&#xD;&#xA;![Coconut Cream - Settled][11]&#xD;&#xA;&#xD;&#xA;I gave it several minutes with an electric beater and it didn't even really *start* to whip.  No peaks, not even really any bubbles.&#xD;&#xA;&#xD;&#xA;Based on the results so far, I decide not to bother with guar gum; this cream-like substance does need need thickening, it needs air.&#xD;&#xA;&#xD;&#xA;#Xanthan Gum&#xD;&#xA;&#xD;&#xA;Xanthan is probably the most forgiving additive in terms of preparation and measurements, so I decide to start with that.  I start adding it in increments of 1/8 tsp:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - 1/8 tsp][12]&#xD;&#xA;![Coconut Cream with Xanthan - 1/4 tsp][13]&#xD;&#xA;![Coconut Cream with Xanthan - 3/8 tsp][14]&#xD;&#xA;![Coconut Cream with Xanthan - 1/2 tsp][15]&#xD;&#xA;&#xD;&#xA;After the first 1/8 tsp, it's starting to thicken, but no real stability yet.  Another 1/8 tsp and soft peaks are starting to form.  After the third round, it's starting to look very custard-like, and at 1/2 tsp of xanthan gum, it's really quite &quot;gummy&quot; indeed, resembling the consistency of melted marshmallow or marshmallow spread.  Interesting, but not what I wanted.  The optimal amount seemed to be around 1/4 tsp (per half-can or 200 mL) when I was seeing soft peaks; after that, everything really just went south.&#xD;&#xA;&#xD;&#xA;**Verdict:** Useful additive, but not sufficient by itself.  I've also ruled out agar at this point, because that's just going to give me something even stiffer and more jelly-like than xanthan gum.&#xD;&#xA;&#xD;&#xA;#Egg White Powder&#xD;&#xA;&#xD;&#xA;Even though real whipping cream is basically all fat and no protein, at this point I was considering that the coconut cream was simply too *heavy* and that the protein from egg white powder - basically meringue powder without the sugar - might help lighten it up a bit.&#xD;&#xA;&#xD;&#xA;I'm not even going to bother posting the photos of the first attempts, because I kept adding more and more powder and getting *nothing* out of it.  Finally, exasperated, I got ready to dump it down the drain - and immediately after some water from the tap hit the bowl, it started to foam:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Surface Egg White Foam][16]&#xD;&#xA;&#xD;&#xA;Intrigued by this, I decided to actually follow the instructions and get the egg white powder fully dissolved in water to make it... well, *sort of* like an actual egg white.&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Pre-Mixed Egg White][17]&#xD;&#xA;&#xD;&#xA;I'm getting a lot more bubbles here, such that I could probably skim some of it off for a foam, but a foam is unfortunately not what I'm after here.  Knowing full well that egg whites and fat don't play nice together, I had hoped that some lecithin would work as a lipid/water emulsifier:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 1][18]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 2][19]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 3][20]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin &amp; Xanthan][21]&#xD;&#xA;&#xD;&#xA;I really seemed to get very little out of the lecithin except for a yellower hue.  The last photo you see up there was after I (gradually) loaded up on xanthan again to see if it would make any difference at all over the first set of xanthan experiments - it really didn't, and the custard was pretty vile-tasting at this point.&#xD;&#xA;&#xD;&#xA;**Verdict:** Neither egg white powder nor soy lecithin are any help at all.&#xD;&#xA;&#xD;&#xA;#Alternative Method&#xD;&#xA;&#xD;&#xA;At this point I was on my last batch of coconut cream and rapidly running out of ideas.  If I'd had some carrageenan, I might have tried it at this point, but it's a very difficult additive to find around here.&#xD;&#xA;&#xD;&#xA;Then it occurred to me that I actually have a tool designed to whip foams and gels that *aren't* cream-based - my [iSi Creative Whip][22].  I was somewhat skeptical about whether or not this would actually work, because the coconut cream was already *very* thick and you're normally supposed to homogenize and strain anything that goes into the whipper, but - well, see for yourself:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi][23]&#xD;&#xA;![Coconut Cream with Xanthan - iSi - Cone][24]&#xD;&#xA;&#xD;&#xA;This is by far the most encouraging result so far.  I waited an hour to see how stable it was:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour][25]&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour - spoon][26]&#xD;&#xA;&#xD;&#xA;It was still holding together.  But don't be fooled by the appearance; xanthan gum is shear-thinning, so although this didn't collapse right away, it could easily be liquefied by enough jostling.&#xD;&#xA;&#xD;&#xA;After another 2 hours at room temperature it was back to being a pancake (no picture yet).  Some cocoa butter *might* make this more stable, but it's pretty pathetic compared to the chantilly cream, which has been sitting in my fridge for almost a week and is still stable.&#xD;&#xA;&#xD;&#xA;**Verdict:** The whipped cream charger was the missing link; along with some xanthan gum, it's enough to get this goo whipped.  The trick will be getting it *stay* whipped, and I think I'm going to need something stiffer than xanthan - possibly carrageenan.&#xD;&#xA;&#xD;&#xA;I'm going to try gelatin; even though I can't really use that in the final product, it does function as a rough approximation of what carrageenan will do.  It's also possible that some sugar (or icing sugar) might help stabilize this *a little* more, but I don't want to add too much, because the coconut cream is already slightly on the sweet side.&#xD;&#xA;&#xD;&#xA;Hopefully a combination of gelatin and xanthan gum will make this whip **and** &quot;set&quot;, at which point I can try adding some cocoa butter (or whipping that separately) and folding it all into some melted chocolate for ganache.  If the gelatin works at all then I'll order some carrageenan online because I know it'll hold up *better* than the gelatin due to its higher melting point.&#xD;&#xA;&#xD;&#xA;#Chapter 2 - Lightening Up&#xD;&#xA;&#xD;&#xA;My experiments from last session, while promising, were strongly suggesting to me that coconut cream is just too heavy, too *thick* for this.  It's full of thickening agents and emulsifiers already, so I had to wonder if I was swimming against the current trying to get just the right mix.&#xD;&#xA;&#xD;&#xA;I decide to start with coconut *milk* today, and after having recently read about the viscosity synergy between guar gum and xanthan gum, I decide to try a combination.  This is a materially fruitless but nevertheless educational experience - see the pictorial below:&#xD;&#xA;&#xD;&#xA;![Coconut Milk - Plain][27]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan][28]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x][29]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x in Mixer][30]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x Piped][31]&#xD;&#xA;&#xD;&#xA;From left to right, top to bottom, these show:&#xD;&#xA;&#xD;&#xA;  1. Plain coconut milk in the bowl (1 can or 400 mL);&#xD;&#xA;  2. Coconut milk with 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  3. Coconut milk with an additional 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  4. The same mixture, after being left in a stand mixer on high speed;&#xD;&#xA;  5. The same mixture after trying to pipe it out of a bag.&#xD;&#xA;&#xD;&#xA;Most sources I found seemed to suggest using guar:xanthan in a 2:1 or 4:1 ratio, so I choose the latter.  Using the &quot;recommended&quot; amount (#2 above) it starts to thicken but doesn't really form peaks - like adding corn starch.  Doubling that, it starts to become a little *too* thick, but still sort of creamy, and not too gummy, so I give it a go anyway.&#xD;&#xA;&#xD;&#xA;I also try adding a packet of whipped cream stabilizer (basically dextrose and a small amount of other additives), wondering if it might help.  It actually sort of does - the peaks were a bit firmer - but it still doesn't hold up too well (what you see in image #5 is with the stabilizer).&#xD;&#xA;&#xD;&#xA;**Verdict:** This was a total failure but for one thing - it demonstrated conclusively that I did **not** need the heavily adulterated &quot;coconut cream&quot; in order to get a creamy texture.  I could use pure coconut milk (coconut extract + water), add my own thickeners/emulsifiers, and get a result that was every bit as thick as the cream.&#xD;&#xA;&#xD;&#xA;#Last Call&#xD;&#xA;&#xD;&#xA;Despite all of these failures, at this point I'm actually pretty sure I understand all the variables.  I decide to go big or go home.&#xD;&#xA;&#xD;&#xA;Resolving to use coconut milk (not cream), my line of thinking is:&#xD;&#xA;&#xD;&#xA;  * Without thickening, it's pretty watery, so instead of using a ganache technique, I will use Hervé This's [Chocolate Chantilly][32] (see bottom of linked page) technique, as also mentioned in an earlier answer here.  I don't want watered down chocolate, though; I want rich, thick, melt-in-your-mouth ganache!&#xD;&#xA;&#xD;&#xA;  * Having made several espumas in the past, I know that an appropriate amount of gelatin will *set* the coconut milk by itself to a mousse-like consistency.  So I make an educated guess and assume that to be the total amount of gelatin I'll need for the entire ganache, since the chocolate should have plenty of lecithin already to help hold it together.&#xD;&#xA;&#xD;&#xA;  * Finally, knowing that xanthan is a better stabilizer than gelatin (despite being a poor gelling agent), I resolve to use a very *small* amount.&#xD;&#xA;&#xD;&#xA;Here's the way this went:&#xD;&#xA;&#xD;&#xA;![Coconut milk with bloomed gelatin][33]&#xD;&#xA;![Coconut milk with dissolved gelatin][34]&#xD;&#xA;![Dark chocolate callets][35]&#xD;&#xA;![Chocolate melted in coconut milk mixture][36]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - still hot][37]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - warm][38]&#xD;&#xA;&#xD;&#xA;1. I bloom exactly 3.6 g of powdered Knox gelatin in a new 400 mL can of coconut milk. (I didn't do any math here, it was just what I had left of an open packet).  *N.B. The coconut milk separates in the can, and needs to be blended before blooming the gelatin.*&#xD;&#xA;&#xD;&#xA;2. After blooming for about 5-10 minutes, I set the mixture on the stove at medium heat, stirring until the gelatin dissolves.  *N.B. Coconut milk sputters a lot on the stove and seems prone to scorching - I had to lower the heat to medium-low.*&#xD;&#xA;&#xD;&#xA;3. I break out the dark Belgian chocolate callets.  Nothing fancy, just the generic wafers from the bulk food store, but a little better than the Baker's chocolate in supermarkets.  In total I used approximately 14 oz.&#xD;&#xA;&#xD;&#xA;4. I add **a little less than 1/8 tsp** xanthan gum to the coconut milk/gelatin mixture, stir it up a bit, then toss in all the callets at once and let them melt (stirring constantly).  *N.B. The coconut milk was not that hot, so it had to be returned to the stove a few times to get everything melted.*&#xD;&#xA;&#xD;&#xA;5. I set the mixture in a bowl, which is inside an ice-water bath, and start beating it constantly with the handheld beater (medium setting, although I don't think this matters much).  The first image shows what it looks like while it's still hot.&#xD;&#xA;&#xD;&#xA;6. The last image above shows what it looks like cooled down a bit (but still warm) and, again, after constant beating.&#xD;&#xA;&#xD;&#xA;**Can you guess what happens next?**&#xD;&#xA;&#xD;&#xA;Here's what it looks like when it finally started to get cold (below the melting point of the gelatin):&#xD;&#xA;&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - cool][39]&#xD;&#xA;&#xD;&#xA;Could it be?  I think so!  Let's try piping it:&#xD;&#xA;&#xD;&#xA;![Coconut Chocolate Ganache!][40]&#xD;&#xA;&#xD;&#xA;##Take *that*, gravity!&#xD;&#xA;&#xD;&#xA;This is no trickery, I assure you - no camera gimmicks nor did I freeze it or do anything else to the mixture between between the last two photos.  Completely dairy-free, using only coconut milk, gelatin, and a little bit of xanthan gum.&#xD;&#xA;&#xD;&#xA;This actually might be a little *too* stiff.  It was hard (but not impossible) to pipe out.  Next time, I'll probably lower the amount of gelatin slightly by 10-20%, and take it out of the ice water bath before it actually gets *cool*.  At room temperature, this has roughly the consistency of soft cake frosting - exactly what you'd expect from a ganache.&#xD;&#xA;&#xD;&#xA;In terms of taste, I would have to describe this as: **Oh god, somebody make me stop eating this before my stomach explodes.** No lie - it's *that* good.  It has an almost fudge-like quality to it, although I can't explain where that would be coming from.&#xD;&#xA;&#xD;&#xA;#Final Thoughts&#xD;&#xA;&#xD;&#xA;I'd like to test this with carrageenan in order to be sure that this can also be done totally *vegan* (or pareve).  I still don't have any carrageenan yet.  It will no doubt be missing some of the melt-in-your-mouth quality that the gelatin provides, but aside from the melting point, the two are pretty similar in the way they behave, so I'm confident that it won't be a problem.&#xD;&#xA;&#xD;&#xA;*By the way*: An hour and a half after I finished whipping this up, that plate I took a picture of, with the spiral of ganache - it's in front of me now and *still* standing up.  This is 100% stable at room temperature.&#xD;&#xA;&#xD;&#xA;Now to finish licking off the beaters.&#xD;&#xA;&#xD;&#xA;#Addendum - The Recipe&#xD;&#xA;&#xD;&#xA;Just in case anybody feels like trying this themselves and wants something to print out, here is the condensed version:&#xD;&#xA;&#xD;&#xA;  1. Bloom 0.7 - 1.0% powdered gelatin in cold stirred coconut milk (I used 0.9%).&#xD;&#xA;  2. Heat coconut milk to dissolve.&#xD;&#xA;  3. Stir in 0.1% xanthan gum (0.4 g or 1/8 tsp for every 400 mL).&#xD;&#xA;  4. Take off heat and stir in dark or bittersweet chocolate (approx. 1:1, or 14 oz for a 400 mL can of coconut milk) to melt.&#xD;&#xA;  5. Set a stainless steel bowl into an ice water bath and pour in the hot mixture.&#xD;&#xA;  6. Beat with an electric beater (or aerating blade of an immersion blender) until cool.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11804#11804&#xD;&#xA;  [2]: http://i.stack.imgur.com/R99OY.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/GMNFx.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/ediEK.jpg&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [6]: http://i.stack.imgur.com/cuONU.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/N7y86.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/WpbV8.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/qRHV4.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/rqhHv.jpg&#xD;&#xA;  [11]: http://i.stack.imgur.com/BU9Uv.jpg&#xD;&#xA;  [12]: http://i.stack.imgur.com/5Yh4A.jpg&#xD;&#xA;  [13]: http://i.stack.imgur.com/UdKRn.jpg&#xD;&#xA;  [14]: http://i.stack.imgur.com/CmZOd.jpg&#xD;&#xA;  [15]: http://i.stack.imgur.com/Ewzj6.jpg&#xD;&#xA;  [16]: http://i.stack.imgur.com/XYK4s.jpg&#xD;&#xA;  [17]: http://i.stack.imgur.com/7StYN.jpg&#xD;&#xA;  [18]: http://i.stack.imgur.com/pMEoj.jpg&#xD;&#xA;  [19]: http://i.stack.imgur.com/LLsqN.jpg&#xD;&#xA;  [20]: http://i.stack.imgur.com/fAGN8.jpg&#xD;&#xA;  [21]: http://i.stack.imgur.com/yGH11.jpg&#xD;&#xA;  [22]: http://isi-store.com/product_detail.asp?T1=ISI+1502&amp;HDR=creativewhip&#xD;&#xA;  [23]: http://i.stack.imgur.com/qKqVM.jpg&#xD;&#xA;  [24]: http://i.stack.imgur.com/i4EXW.jpg&#xD;&#xA;  [25]: http://i.stack.imgur.com/ilXY4.jpg&#xD;&#xA;  [26]: http://i.stack.imgur.com/gmgeq.jpg&#xD;&#xA;  [27]: http://i.stack.imgur.com/Tfrl4.jpg&#xD;&#xA;  [28]: http://i.stack.imgur.com/t6T6Q.jpg&#xD;&#xA;  [29]: http://i.stack.imgur.com/VxCQN.jpg&#xD;&#xA;  [30]: http://i.stack.imgur.com/S1Wev.jpg&#xD;&#xA;  [31]: http://i.stack.imgur.com/MYdCC.jpg&#xD;&#xA;  [32]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes&#xD;&#xA;  [33]: http://i.stack.imgur.com/NrIUn.jpg&#xD;&#xA;  [34]: http://i.stack.imgur.com/jymCU.jpg&#xD;&#xA;  [35]: http://i.stack.imgur.com/eD9Lt.jpg&#xD;&#xA;  [36]: http://i.stack.imgur.com/I0Ewq.jpg&#xD;&#xA;  [37]: http://i.stack.imgur.com/XpHcq.jpg&#xD;&#xA;  [38]: http://i.stack.imgur.com/pUBc8.jpg&#xD;&#xA;  [39]: http://i.stack.imgur.com/61lDp.jpg&#xD;&#xA;  [40]: http://i.stack.imgur.com/ym8yb.jpg" />
  <row Id="25505" PostHistoryTypeId="2" PostId="12387" RevisionGUID="f03264fc-a123-4e77-bd24-b9ab97faf0f2" CreationDate="2011-02-20T01:06:28.157" UserId="4877" Text="As already mentioned, a bench vise works pretty well.&#xD;&#xA;If you want to go that route, be sure to cover the floor under the bench with plastic or similar. Otherwise residual juice from the husks **will** stain the floor dark brown." />
  <row Id="25506" PostHistoryTypeId="5" PostId="11872" RevisionGUID="b03a9f55-a096-4bce-aa76-6c7fce2556aa" CreationDate="2011-02-20T01:11:22.530" UserId="41" Comment="added 559 characters in body" Text="Inspired by [rumtscho's incredibly detailed answer][1], which provided some informative although not quite &quot;marketable&quot; results, I set off on my own set of experiments.  They are not quite finished, but I'll update this answer as more gets uncovered.&#xD;&#xA;&#xD;&#xA;First of all, I decided to start my experiments with **coconut cream by itself** because, why waste perfectly good chocolate on something that I'm probably going to end up throwing out?&#xD;&#xA;&#xD;&#xA;#The Cast&#xD;&#xA;&#xD;&#xA;My kitchen isn't an emporium of food additives, but I think I have enough to get by:&#xD;&#xA;![Ingredients][2]&#xD;&#xA;&#xD;&#xA;Left to right: Coconut cream, coconut milk, egg white powder, guar gum, xanthan gum, lecithin (liquid), and agar powder.&#xD;&#xA;&#xD;&#xA;Not pictured but in stock are gelatin (not appropriate for vegan or kosher preparations), icing sugar (laying off the sweeteners for now), and various other thickeners that are essentially equivalent to guar gum (corn starch, arrowroot, tapioca, etc.)&#xD;&#xA;&#xD;&#xA;#Coconut Cream&#xD;&#xA;&#xD;&#xA;##First Look&#xD;&#xA;&#xD;&#xA;I've only used coconut cream a couple of times before, mainly for curries, and didn't even really remember what it was.  Judging by the other answers here, many people aren't actually familiar with coconut cream as opposed to the much more commonly-available coconut milk; to get coconut cream, you usually have to go to an Asian market (fortunately, there's a T&amp;T near me).&#xD;&#xA;&#xD;&#xA;![Can of Coconut Cream][3]&#xD;&#xA;![Coconut Cream Ingredients][4]&#xD;&#xA;&#xD;&#xA;As you can see, coconut cream has a fairly high amount of fat, a surprisingly low amount of sugar, and almost no protein.  Whilst thinking about what emulsifiers would be useful here, I noticed that the manufacturer had already beaten me to the punch; carboxymethyl cellulose and polysorbate 60 are well-known [E number][5] additives.  I'm wondering if these are going to help me with whipping or just cause more problems.&#xD;&#xA;&#xD;&#xA;Taking a look inside:&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Opened][6]&#xD;&#xA;![Coconut Cream - Pouring][7]&#xD;&#xA;&#xD;&#xA;This stuff is clearly *nothing* like whipping cream.  It doesn't even pour.  It's essentially a stiff jelly that I have to dig out with a spoon, and as I empty the can into a bowl, it becomes clear that the &quot;milk&quot; component separates while in storage:&#xD;&#xA;&#xD;&#xA;![Coconut Cream on Spoon][8]&#xD;&#xA;![Coconut Cream in Bowl][9]&#xD;&#xA;&#xD;&#xA;Note to self: Next time you make a curry with this ooze, *mix it first*.&#xD;&#xA;&#xD;&#xA;##Will it whip?&#xD;&#xA;&#xD;&#xA;The short answer is **no**.&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Mixing][10]&#xD;&#xA;![Coconut Cream - Settled][11]&#xD;&#xA;&#xD;&#xA;I gave it several minutes with an electric beater and it didn't even really *start* to whip.  No peaks, not even really any bubbles.&#xD;&#xA;&#xD;&#xA;Based on the results so far, I decide not to bother with guar gum; this cream-like substance does need need thickening, it needs air.&#xD;&#xA;&#xD;&#xA;#Xanthan Gum&#xD;&#xA;&#xD;&#xA;Xanthan is probably the most forgiving additive in terms of preparation and measurements, so I decide to start with that.  I start adding it in increments of 1/8 tsp:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - 1/8 tsp][12]&#xD;&#xA;![Coconut Cream with Xanthan - 1/4 tsp][13]&#xD;&#xA;![Coconut Cream with Xanthan - 3/8 tsp][14]&#xD;&#xA;![Coconut Cream with Xanthan - 1/2 tsp][15]&#xD;&#xA;&#xD;&#xA;After the first 1/8 tsp, it's starting to thicken, but no real stability yet.  Another 1/8 tsp and soft peaks are starting to form.  After the third round, it's starting to look very custard-like, and at 1/2 tsp of xanthan gum, it's really quite &quot;gummy&quot; indeed, resembling the consistency of melted marshmallow or marshmallow spread.  Interesting, but not what I wanted.  The optimal amount seemed to be around 1/4 tsp (per half-can or 200 mL) when I was seeing soft peaks; after that, everything really just went south.&#xD;&#xA;&#xD;&#xA;**Verdict:** Useful additive, but not sufficient by itself.  I've also ruled out agar at this point, because that's just going to give me something even stiffer and more jelly-like than xanthan gum.&#xD;&#xA;&#xD;&#xA;#Egg White Powder&#xD;&#xA;&#xD;&#xA;Even though real whipping cream is basically all fat and no protein, at this point I was considering that the coconut cream was simply too *heavy* and that the protein from egg white powder - basically meringue powder without the sugar - might help lighten it up a bit.&#xD;&#xA;&#xD;&#xA;I'm not even going to bother posting the photos of the first attempts, because I kept adding more and more powder and getting *nothing* out of it.  Finally, exasperated, I got ready to dump it down the drain - and immediately after some water from the tap hit the bowl, it started to foam:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Surface Egg White Foam][16]&#xD;&#xA;&#xD;&#xA;Intrigued by this, I decided to actually follow the instructions and get the egg white powder fully dissolved in water to make it... well, *sort of* like an actual egg white.&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Pre-Mixed Egg White][17]&#xD;&#xA;&#xD;&#xA;I'm getting a lot more bubbles here, such that I could probably skim some of it off for a foam, but a foam is unfortunately not what I'm after here.  Knowing full well that egg whites and fat don't play nice together, I had hoped that some lecithin would work as a lipid/water emulsifier:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 1][18]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 2][19]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 3][20]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin &amp; Xanthan][21]&#xD;&#xA;&#xD;&#xA;I really seemed to get very little out of the lecithin except for a yellower hue.  The last photo you see up there was after I (gradually) loaded up on xanthan again to see if it would make any difference at all over the first set of xanthan experiments - it really didn't, and the custard was pretty vile-tasting at this point.&#xD;&#xA;&#xD;&#xA;**Verdict:** Neither egg white powder nor soy lecithin are any help at all.&#xD;&#xA;&#xD;&#xA;#Alternative Method&#xD;&#xA;&#xD;&#xA;At this point I was on my last batch of coconut cream and rapidly running out of ideas.  If I'd had some carrageenan, I might have tried it at this point, but it's a very difficult additive to find around here.&#xD;&#xA;&#xD;&#xA;Then it occurred to me that I actually have a tool designed to whip foams and gels that *aren't* cream-based - my [iSi Creative Whip][22].  I was somewhat skeptical about whether or not this would actually work, because the coconut cream was already *very* thick and you're normally supposed to homogenize and strain anything that goes into the whipper, but - well, see for yourself:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi][23]&#xD;&#xA;![Coconut Cream with Xanthan - iSi - Cone][24]&#xD;&#xA;&#xD;&#xA;This is by far the most encouraging result so far.  I waited an hour to see how stable it was:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour][25]&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour - spoon][26]&#xD;&#xA;&#xD;&#xA;It was still holding together.  But don't be fooled by the appearance; xanthan gum is shear-thinning, so although this didn't collapse right away, it could easily be liquefied by enough jostling.&#xD;&#xA;&#xD;&#xA;After another 2 hours at room temperature it was back to being a pancake (no picture yet).  Some cocoa butter *might* make this more stable, but it's pretty pathetic compared to the chantilly cream, which has been sitting in my fridge for almost a week and is still stable.&#xD;&#xA;&#xD;&#xA;**Verdict:** The whipped cream charger was the missing link; along with some xanthan gum, it's enough to get this goo whipped.  The trick will be getting it *stay* whipped, and I think I'm going to need something stiffer than xanthan - possibly carrageenan.&#xD;&#xA;&#xD;&#xA;I'm going to try gelatin; even though I can't really use that in the final product, it does function as a rough approximation of what carrageenan will do.  It's also possible that some sugar (or icing sugar) might help stabilize this *a little* more, but I don't want to add too much, because the coconut cream is already slightly on the sweet side.&#xD;&#xA;&#xD;&#xA;Hopefully a combination of gelatin and xanthan gum will make this whip **and** &quot;set&quot;, at which point I can try adding some cocoa butter (or whipping that separately) and folding it all into some melted chocolate for ganache.  If the gelatin works at all then I'll order some carrageenan online because I know it'll hold up *better* than the gelatin due to its higher melting point.&#xD;&#xA;&#xD;&#xA;#Chapter 2 - Lightening Up&#xD;&#xA;&#xD;&#xA;My experiments from last session, while promising, were strongly suggesting to me that coconut cream is just too heavy, too *thick* for this.  It's full of thickening agents and emulsifiers already, so I had to wonder if I was swimming against the current trying to get just the right mix.&#xD;&#xA;&#xD;&#xA;I decide to start with coconut *milk* today, and after having recently read about the viscosity synergy between guar gum and xanthan gum, I decide to try a combination.  This is a materially fruitless but nevertheless educational experience - see the pictorial below:&#xD;&#xA;&#xD;&#xA;![Coconut Milk - Plain][27]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan][28]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x][29]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x in Mixer][30]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x Piped][31]&#xD;&#xA;&#xD;&#xA;From left to right, top to bottom, these show:&#xD;&#xA;&#xD;&#xA;  1. Plain coconut milk in the bowl (1 can or 400 mL);&#xD;&#xA;  2. Coconut milk with 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  3. Coconut milk with an additional 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  4. The same mixture, after being left in a stand mixer on high speed;&#xD;&#xA;  5. The same mixture after trying to pipe it out of a bag.&#xD;&#xA;&#xD;&#xA;Most sources I found seemed to suggest using guar:xanthan in a 2:1 or 4:1 ratio, so I choose the latter.  Using the &quot;recommended&quot; amount (#2 above) it starts to thicken but doesn't really form peaks - like adding corn starch.  Doubling that, it starts to become a little *too* thick, but still sort of creamy, and not too gummy, so I give it a go anyway.&#xD;&#xA;&#xD;&#xA;I also try adding a packet of whipped cream stabilizer (basically dextrose and a small amount of other additives), wondering if it might help.  It actually sort of does - the peaks were a bit firmer - but it still doesn't hold up too well (what you see in image #5 is with the stabilizer).&#xD;&#xA;&#xD;&#xA;**Verdict:** This was a total failure but for one thing - it demonstrated conclusively that I did **not** need the heavily adulterated &quot;coconut cream&quot; in order to get a creamy texture.  I could use pure coconut milk (coconut extract + water), add my own thickeners/emulsifiers, and get a result that was every bit as thick as the cream.&#xD;&#xA;&#xD;&#xA;#Last Call&#xD;&#xA;&#xD;&#xA;Despite all of these failures, at this point I'm actually pretty sure I understand all the variables.  I decide to go big or go home.&#xD;&#xA;&#xD;&#xA;Resolving to use coconut milk (not cream), my line of thinking is:&#xD;&#xA;&#xD;&#xA;  * Without thickening, it's pretty watery, so instead of using a ganache technique, I will use Hervé This's [Chocolate Chantilly][32] (see bottom of linked page) technique, as also mentioned in an earlier answer here.  I don't want watered down chocolate, though; I want rich, thick, melt-in-your-mouth ganache!&#xD;&#xA;&#xD;&#xA;  * Having made several espumas in the past, I know that an appropriate amount of gelatin will *set* the coconut milk by itself to a mousse-like consistency.  So I make an educated guess and assume that to be the total amount of gelatin I'll need for the entire ganache, since the chocolate should have plenty of lecithin already to help hold it together.&#xD;&#xA;&#xD;&#xA;  * Finally, knowing that xanthan is a better stabilizer than gelatin (despite being a poor gelling agent), I resolve to use a very *small* amount.&#xD;&#xA;&#xD;&#xA;Here's the way this went:&#xD;&#xA;&#xD;&#xA;![Coconut milk with bloomed gelatin][33]&#xD;&#xA;![Coconut milk with dissolved gelatin][34]&#xD;&#xA;![Dark chocolate callets][35]&#xD;&#xA;![Chocolate melted in coconut milk mixture][36]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - still hot][37]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - warm][38]&#xD;&#xA;&#xD;&#xA;1. I bloom exactly 3.6 g of powdered Knox gelatin in a new 400 mL can of coconut milk. (I didn't do any math here, it was just what I had left of an open packet).  *N.B. The coconut milk separates in the can, and needs to be blended before blooming the gelatin.*&#xD;&#xA;&#xD;&#xA;2. After blooming for about 5-10 minutes, I set the mixture on the stove at medium heat, stirring until the gelatin dissolves.  *N.B. Coconut milk sputters a lot on the stove and seems prone to scorching - I had to lower the heat to medium-low.*&#xD;&#xA;&#xD;&#xA;3. I break out the dark Belgian chocolate callets.  Nothing fancy, just the generic wafers from the bulk food store, but a little better than the Baker's chocolate in supermarkets.  In total I used approximately 14 oz.&#xD;&#xA;&#xD;&#xA;4. I add **a little less than 1/8 tsp** xanthan gum to the coconut milk/gelatin mixture, stir it up a bit, then toss in all the callets at once and let them melt (stirring constantly).  *N.B. The coconut milk was not that hot, so it had to be returned to the stove a few times to get everything melted.*&#xD;&#xA;&#xD;&#xA;5. I set the mixture in a bowl, which is inside an ice-water bath, and start beating it constantly with the handheld beater (medium setting, although I don't think this matters much).  The first image shows what it looks like while it's still hot.&#xD;&#xA;&#xD;&#xA;6. The last image above shows what it looks like cooled down a bit (but still warm) and, again, after constant beating.&#xD;&#xA;&#xD;&#xA;**Can you guess what happens next?**&#xD;&#xA;&#xD;&#xA;Here's what it looks like when it finally started to get cold (below the melting point of the gelatin):&#xD;&#xA;&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - cool][39]&#xD;&#xA;&#xD;&#xA;Could it be?  I think so!  Let's try piping it:&#xD;&#xA;&#xD;&#xA;![Coconut Chocolate Ganache!][40]&#xD;&#xA;&#xD;&#xA;##Take *that*, gravity!&#xD;&#xA;&#xD;&#xA;This is no trickery, I assure you - no camera gimmicks nor did I freeze it or do anything else to the mixture between between the last two photos.  Completely dairy-free, using only coconut milk, gelatin, and a little bit of xanthan gum.&#xD;&#xA;&#xD;&#xA;This actually might be a little *too* stiff.  It was hard (but not impossible) to pipe out.  Next time, I'll probably lower the amount of gelatin slightly by 10-20%, and take it out of the ice water bath before it actually gets *cool*.  At room temperature, this has roughly the consistency of soft cake frosting - exactly what you'd expect from a ganache.&#xD;&#xA;&#xD;&#xA;In terms of taste, I would have to describe this as: **Oh god, somebody make me stop eating this before my stomach explodes.** No lie - it's *that* good.  It has an almost fudge-like quality to it, although I can't explain where that would be coming from.&#xD;&#xA;&#xD;&#xA;#Miscellaneous Tips&#xD;&#xA;&#xD;&#xA;  * I recommend having a silicone spatula and piping bag, otherwise you're going to have a hard time cleaning it up; although you don't notice this at all in the mouth, in the bowl/bag it's a little stickier/pastier than its dairy counterpart.&#xD;&#xA;&#xD;&#xA;  * My version still turned out to be a bit hard to pipe at room temperature.  However, the mixture softens and melts quite readily with heat, so if you've scooped it into the piping bag and can't push it out, try running some hot water over the bag itself; it worked perfectly for me.&#xD;&#xA;&#xD;&#xA;#Final Thoughts&#xD;&#xA;&#xD;&#xA;I'd like to test this with carrageenan in order to be sure that this can also be done totally *vegan* (or pareve).  I still don't have any carrageenan yet.  It will no doubt be missing some of the melt-in-your-mouth quality that the gelatin provides, but aside from the melting point, the two are pretty similar in the way they behave, so I'm confident that it won't be a problem.&#xD;&#xA;&#xD;&#xA;*By the way*: An hour and a half after I finished whipping this up, that plate I took a picture of, with the spiral of ganache - it's in front of me now and *still* standing up.  This is 100% stable at room temperature.&#xD;&#xA;&#xD;&#xA;Now to finish licking off the beaters.&#xD;&#xA;&#xD;&#xA;#Addendum - The Recipe&#xD;&#xA;&#xD;&#xA;Just in case anybody feels like trying this themselves and wants something to print out, here is the condensed version:&#xD;&#xA;&#xD;&#xA;  1. Bloom 0.7 - 1.0% powdered gelatin in cold stirred coconut milk (I used 0.9%).&#xD;&#xA;  2. Heat coconut milk to dissolve.&#xD;&#xA;  3. Stir in 0.1% xanthan gum (0.4 g or 1/8 tsp for every 400 mL).&#xD;&#xA;  4. Take off heat and stir in dark or bittersweet chocolate (approx. 1:1, or 14 oz for a 400 mL can of coconut milk) to melt.&#xD;&#xA;  5. Set a stainless steel bowl into an ice water bath and pour in the hot mixture.&#xD;&#xA;  6. Beat with an electric beater (or aerating blade of an immersion blender) until cool.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11804#11804&#xD;&#xA;  [2]: http://i.stack.imgur.com/R99OY.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/GMNFx.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/ediEK.jpg&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [6]: http://i.stack.imgur.com/cuONU.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/N7y86.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/WpbV8.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/qRHV4.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/rqhHv.jpg&#xD;&#xA;  [11]: http://i.stack.imgur.com/BU9Uv.jpg&#xD;&#xA;  [12]: http://i.stack.imgur.com/5Yh4A.jpg&#xD;&#xA;  [13]: http://i.stack.imgur.com/UdKRn.jpg&#xD;&#xA;  [14]: http://i.stack.imgur.com/CmZOd.jpg&#xD;&#xA;  [15]: http://i.stack.imgur.com/Ewzj6.jpg&#xD;&#xA;  [16]: http://i.stack.imgur.com/XYK4s.jpg&#xD;&#xA;  [17]: http://i.stack.imgur.com/7StYN.jpg&#xD;&#xA;  [18]: http://i.stack.imgur.com/pMEoj.jpg&#xD;&#xA;  [19]: http://i.stack.imgur.com/LLsqN.jpg&#xD;&#xA;  [20]: http://i.stack.imgur.com/fAGN8.jpg&#xD;&#xA;  [21]: http://i.stack.imgur.com/yGH11.jpg&#xD;&#xA;  [22]: http://isi-store.com/product_detail.asp?T1=ISI+1502&amp;HDR=creativewhip&#xD;&#xA;  [23]: http://i.stack.imgur.com/qKqVM.jpg&#xD;&#xA;  [24]: http://i.stack.imgur.com/i4EXW.jpg&#xD;&#xA;  [25]: http://i.stack.imgur.com/ilXY4.jpg&#xD;&#xA;  [26]: http://i.stack.imgur.com/gmgeq.jpg&#xD;&#xA;  [27]: http://i.stack.imgur.com/Tfrl4.jpg&#xD;&#xA;  [28]: http://i.stack.imgur.com/t6T6Q.jpg&#xD;&#xA;  [29]: http://i.stack.imgur.com/VxCQN.jpg&#xD;&#xA;  [30]: http://i.stack.imgur.com/S1Wev.jpg&#xD;&#xA;  [31]: http://i.stack.imgur.com/MYdCC.jpg&#xD;&#xA;  [32]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes&#xD;&#xA;  [33]: http://i.stack.imgur.com/NrIUn.jpg&#xD;&#xA;  [34]: http://i.stack.imgur.com/jymCU.jpg&#xD;&#xA;  [35]: http://i.stack.imgur.com/eD9Lt.jpg&#xD;&#xA;  [36]: http://i.stack.imgur.com/I0Ewq.jpg&#xD;&#xA;  [37]: http://i.stack.imgur.com/XpHcq.jpg&#xD;&#xA;  [38]: http://i.stack.imgur.com/pUBc8.jpg&#xD;&#xA;  [39]: http://i.stack.imgur.com/61lDp.jpg&#xD;&#xA;  [40]: http://i.stack.imgur.com/ym8yb.jpg" />
  <row Id="25507" PostHistoryTypeId="6" PostId="12382" RevisionGUID="68ddb648-e404-4edb-b7c5-200114d4c203" CreationDate="2011-02-20T01:11:51.100" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;baking-powder&gt;" />
  <row Id="25509" PostHistoryTypeId="2" PostId="12389" RevisionGUID="51c28242-df47-4bde-89de-26f5fdd17d80" CreationDate="2011-02-20T01:19:49.893" UserId="3972" Text="You could always keep it in the box, but place the box in a large resealable plastic bag.  That should keep it from coming in contact with off aromas or anything." />
  <row Id="25510" PostHistoryTypeId="25" PostId="12369" RevisionGUID="aebe35c0-897d-4161-8691-c0131ddc9baf" CreationDate="2011-02-20T02:22:39.013" Comment="http://twitter.com/#!/StackCooking/status/39147887543857152" />
  <row Id="25511" PostHistoryTypeId="2" PostId="12390" RevisionGUID="56970df1-4623-411c-864d-18a394d80845" CreationDate="2011-02-20T02:34:33.257" UserId="3672" Text="A nutritionist told me that the seeds of a watermelon are good for you, that they cleanse toxins from your body, so to make sure to swallow the seeds." />
  <row Id="25512" PostHistoryTypeId="2" PostId="12391" RevisionGUID="2dc4e571-d2d8-4560-9a1d-4dac16be0fa0" CreationDate="2011-02-20T02:58:58.687" UserId="3753" Text="A simple question:&#xD;&#xA;&#xD;&#xA;Can I seal and reseal Ball canning jars over and over?  How long before the seal gets busted usually?&#xD;&#xA;&#xD;&#xA;Also, how do you clean the rubber seal ring without damaging it?" />
  <row Id="25513" PostHistoryTypeId="1" PostId="12391" RevisionGUID="2dc4e571-d2d8-4560-9a1d-4dac16be0fa0" CreationDate="2011-02-20T02:58:58.687" UserId="3753" Text="Ball Canning Jars: Use them over and over?" />
  <row Id="25514" PostHistoryTypeId="3" PostId="12391" RevisionGUID="2dc4e571-d2d8-4560-9a1d-4dac16be0fa0" CreationDate="2011-02-20T02:58:58.687" UserId="3753" Text="&lt;canning&gt;" />
  <row Id="25515" PostHistoryTypeId="2" PostId="12392" RevisionGUID="3e9c9a5c-65a7-463c-bd86-21e6f2964c20" CreationDate="2011-02-20T03:19:47.707" UserId="358" Text="Sure you can use the jars over and over, but the lids should never be reused.  That rubber seal is damaged the first time you use it.  They are designed to soften during the canning process in order to form an air-tight seal.  They may not form that seal upon reuse.  You should always use new lids when canning." />
  <row Id="25516" PostHistoryTypeId="25" PostId="12391" RevisionGUID="b91a4879-85ff-45e3-acb4-aae932a3a1fa" CreationDate="2011-02-20T05:22:39.460" Comment="http://twitter.com/#!/StackCooking/status/39193190552711168" />
  <row Id="25517" PostHistoryTypeId="2" PostId="12393" RevisionGUID="ebac58e4-2e34-4a88-bc11-cad3c473bd39" CreationDate="2011-02-20T05:26:58.267" UserId="4861" Text="Try using loose leaves instead of tea bags. Also, try tea with actual tea in it, not herbal teas like sleepytime - I was amazed the first time I had &quot;real&quot; tea, at how much better it was.&#xD;&#xA;&#xD;&#xA;You might like honey in your tea, too. And try chai if you haven't." />
  <row Id="25518" PostHistoryTypeId="2" PostId="12394" RevisionGUID="7303fba6-b5b9-4614-b219-d2337b82eb32" CreationDate="2011-02-20T06:26:24.287" UserId="2158" Text="1. Make sure your water is at a full rolling boil. Tea leaves (unlike coffee) release their best flavors this way.&#xD;&#xA;2. Be sure you aren't over-steeping the tea. If you leave the tea bag in even a couple minutes too long, most teas will become bitter. Look on the packaging for a suggested time, as this varies between types of tea (i.e. black vs. green vs. herbal)&#xD;&#xA;3. Buy good quality tea. Many of the big supermarket brands use lesser quality leaves. If you really want to go for it, consider loose-leaf teas." />
  <row Id="25520" PostHistoryTypeId="2" PostId="12396" RevisionGUID="8ff59203-4481-4e4e-aeed-7805fe4ebe29" CreationDate="2011-02-20T08:05:34.920" UserId="1751" Text="In Israel, there are some low-sodium salt substitute, which brag to have &quot;60% less sodium than regular salt&quot;.&#xD;&#xA;&#xD;&#xA;I suspect that there's a catch. I strongly suspect that indeed they contain 60% less sodium than the regular salt, however, you need to add 60% (or 50%, but a larger amount) more of the salt-subtitute to get the same taste.&#xD;&#xA;&#xD;&#xA;Is that true? Did anyone else think about that?" />
  <row Id="25521" PostHistoryTypeId="1" PostId="12396" RevisionGUID="8ff59203-4481-4e4e-aeed-7805fe4ebe29" CreationDate="2011-02-20T08:05:34.920" UserId="1751" Text="Is low sodium salt really effective?" />
  <row Id="25522" PostHistoryTypeId="3" PostId="12396" RevisionGUID="8ff59203-4481-4e4e-aeed-7805fe4ebe29" CreationDate="2011-02-20T08:05:34.920" UserId="1751" Text="&lt;substitutions&gt;&lt;salt&gt;" />
  <row Id="25523" PostHistoryTypeId="25" PostId="12396" RevisionGUID="15d51805-7703-4bf5-9f52-fdc8fc7a6c01" CreationDate="2011-02-20T08:22:39.540" Comment="http://twitter.com/#!/StackCooking/status/39238489241432064" />
  <row Id="25524" PostHistoryTypeId="2" PostId="12397" RevisionGUID="b70d6497-7997-4262-84b5-be03e0b538bd" CreationDate="2011-02-20T09:34:56.377" UserId="4504" Text="Buy good quality, loose leaf tea, steep it for the appropriate amount of time (different teas have different steeping times), and put water on your tea, not tea in your water.&#xD;&#xA;&#xD;&#xA;Contrary to some of the other answers, I don't think boiling water is always best.  Most teas are delicate and will do better with a temperature just below boiling (i.e. bring it to the boil, then let it cool a few degrees before you pour it on your tea).  &#xD;&#xA;&#xD;&#xA;Nice tea shops should be able to advise you on what temperature of water and what steeping time will work best for the tea you've chosen (and some fancy teas come with this information on the box).  &#xD;&#xA;&#xD;&#xA;I suggest that you try a variety of different types of tea to learn your preferences since tea can be a bit like wine in terms of complexity and vast difference between types and blends." />
  <row Id="25525" PostHistoryTypeId="2" PostId="12398" RevisionGUID="432b736d-9a76-48ad-814d-3d9279387d61" CreationDate="2011-02-20T10:28:51.803" UserId="4947" Text="It seems like most bagged teas are of pretty low quality (dust sweepings from tea production as my parents call them). It is believed that the taste quality of tea leaves only fully disclosed when they are freely floating in the water. Packaged teas are less than fragrant. The exceptions are specially flavored teas, but their fragrance unnatural.&#xD;&#xA;&#xD;&#xA;Also, which has more caffeine content (bagged or loose leaf) and why?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25526" PostHistoryTypeId="1" PostId="12398" RevisionGUID="432b736d-9a76-48ad-814d-3d9279387d61" CreationDate="2011-02-20T10:28:51.803" UserId="4947" Text="Bagged Tea or Loose Leaf Tea" />
  <row Id="25527" PostHistoryTypeId="3" PostId="12398" RevisionGUID="432b736d-9a76-48ad-814d-3d9279387d61" CreationDate="2011-02-20T10:28:51.803" UserId="4947" Text="&lt;tea&gt;&lt;caffeine&gt;&lt;beverages&gt;" />
  <row Id="25528" PostHistoryTypeId="2" PostId="12399" RevisionGUID="20d5eff4-ff0f-4513-a7b4-980c8d1db60c" CreationDate="2011-02-20T10:32:54.777" UserId="4946" Text="I think you should try to make chai latte. What it basically is, is that you take some chai tea (a traditional tea from the Indian region spiced with for example ginger) and then add some skimmed milk and, if you want it sweeter, honey and/or sugar.&#xD;&#xA;&#xD;&#xA;To used skimmed milk, rather than just plain, is also a great way to spice up any other cup of tea without that much effort.&#xD;&#xA;&#xD;&#xA;See the Wikipedia entry on [Masala chai][1] for mor information on tea.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Masala_chai" />
  <row Id="25529" PostHistoryTypeId="4" PostId="12398" RevisionGUID="68421089-50b9-4a9b-8cbc-9b42b3c35283" CreationDate="2011-02-20T10:44:13.840" UserId="4947" Comment="Fixed grammar, English is a fourth language for me." Text="Bagged or Loose Leaf Tea" />
  <row Id="25530" PostHistoryTypeId="5" PostId="12398" RevisionGUID="68421089-50b9-4a9b-8cbc-9b42b3c35283" CreationDate="2011-02-20T10:44:13.840" UserId="4947" Comment="Fixed grammar, English is a fourth language for me." Text="It seems like most bagged teas are of pretty low quality (dust sweepings from tea production as my parents call them). It is believed that the taste quality of tea leaves only fully disclosed when they are freely floating in the water. Packaged teas are less than fragrant. The exceptions are specially flavored teas, but their fragrance is unnatural.&#xD;&#xA;&#xD;&#xA;Also, which has more caffeine content (bagged or loose leaf) and why?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25531" PostHistoryTypeId="25" PostId="12398" RevisionGUID="2a15b794-4155-4211-955b-f008366cb1a5" CreationDate="2011-02-20T11:22:39.487" Comment="http://twitter.com/#!/StackCooking/status/39283787250667520" />
  <row Id="25532" PostHistoryTypeId="2" PostId="12400" RevisionGUID="9e669f82-5b72-420e-932d-833f64addc18" CreationDate="2011-02-20T11:29:26.737" UserId="2349" Text="This looks like a Yixing Purple Clay tea set...&#xD;&#xA;&#xD;&#xA;![Tea set](http://artstyleonline.com/wp-content/uploads/2007/08/chinese-tea-set-small.jpg)&#xD;&#xA;&#xD;&#xA;Does anyone know where I can find it (or extremely similar!)&#xD;&#xA;&#xD;&#xA;Thank you, I hope this is on topic!" />
  <row Id="25533" PostHistoryTypeId="1" PostId="12400" RevisionGUID="9e669f82-5b72-420e-932d-833f64addc18" CreationDate="2011-02-20T11:29:26.737" UserId="2349" Text="Where can I find this tea set?" />
  <row Id="25534" PostHistoryTypeId="3" PostId="12400" RevisionGUID="9e669f82-5b72-420e-932d-833f64addc18" CreationDate="2011-02-20T11:29:26.737" UserId="2349" Text="&lt;tea&gt;" />
  <row Id="25535" PostHistoryTypeId="25" PostId="12400" RevisionGUID="24008986-956c-4cd6-84d3-3f105adfad39" CreationDate="2011-02-20T14:22:39.450" Comment="http://twitter.com/#!/StackCooking/status/39329085930999808" />
  <row Id="25536" PostHistoryTypeId="2" PostId="12401" RevisionGUID="9ce009cc-c4aa-4703-b4d9-426135b765d1" CreationDate="2011-02-20T14:26:21.020" UserId="3348" Text="I'd say that's not strictly true,mostly because no salt substitute I've ever seen can get the same taste anyway. &#xD;&#xA;&#xD;&#xA;&quot;Real&quot; salt is sodium chloride (and maybe iodine, or minor impurities if it's sea salt). Most salt substitutes are partly or mostly potassium chloride. This is technically a salt (chemically speaking) and does have a similar salty taste, but it doesn't taste quite like sodium chloride, and can be bitter or metallic-tasting. Some salt substitutes add herbs or other things to help make the potassium chloride more palatable. Sounds like your has some &quot;regular&quot; salt as well, if it's got a significant sodium content.&#xD;&#xA;&#xD;&#xA;So while you are right that there's likely a &quot;catch,&quot; it's more likely to be that your salt substitute will never taste quite right, or will be bitter, and less likely that you'll be piling loads of extra on in an effort to get the right saltiness." />
  <row Id="25537" PostHistoryTypeId="2" PostId="12402" RevisionGUID="0d6c0a19-6a61-4d33-9504-53f216f976d7" CreationDate="2011-02-20T14:37:42.327" UserId="3348" Text="When I was a kid, we used to run over them with the car. Put a bunch in the driveway and drive over them so they got a single pass from a tire. That usually crushed a few beyond help, but just split the majority open nicely. They were still a lot of trouble to pick from the hulls, and ultimately not very nice to eat, IMO." />
  <row Id="25538" PostHistoryTypeId="2" PostId="12403" RevisionGUID="6e6cbbf9-16dd-45db-96b6-3129af238bd4" CreationDate="2011-02-20T16:49:35.763" UserId="4953" Text="I was just cooking some soup and added some creme fraiche (i smelt it before and it smelt fine, force of habit)&#xD;&#xA;&#xD;&#xA;Once i had mixed it in - i noticed that the sell by date was the 15th of january!&#xD;&#xA;&#xD;&#xA;I mean it smelt fine before i put it in, but will i give myself food poisoning or will i be alright?&#xD;&#xA;&#xD;&#xA;Thanks in advance!" />
  <row Id="25539" PostHistoryTypeId="1" PostId="12403" RevisionGUID="6e6cbbf9-16dd-45db-96b6-3129af238bd4" CreationDate="2011-02-20T16:49:35.763" UserId="4953" Text="creme fraiche 1 month out of date!" />
  <row Id="25540" PostHistoryTypeId="3" PostId="12403" RevisionGUID="6e6cbbf9-16dd-45db-96b6-3129af238bd4" CreationDate="2011-02-20T16:49:35.763" UserId="4953" Text="&lt;food-safety&gt;&lt;creme-fraiche&gt;" />
  <row Id="25543" PostHistoryTypeId="5" PostId="12398" RevisionGUID="e674cdb7-c7a9-4608-9d62-30ed2bd8a69f" CreationDate="2011-02-20T16:56:22.773" UserId="41" Comment="deleted 286 characters in body" Text="What are the practical differences between using bagged vs. loose leaf tea?&#xD;&#xA;&#xD;&#xA;Are there differences in quality, caffeine content, etc.?  Why?" />
  <row Id="25545" PostHistoryTypeId="2" PostId="12404" RevisionGUID="5a54e5e8-2bbd-4957-91ba-35f41c39a537" CreationDate="2011-02-20T17:10:22.493" UserId="41" Text="[Crème fraiche][1] is a *cultured product*, meaning it has lots of [helpful bacteria][2] that cause the initial sourness.&#xD;&#xA;&#xD;&#xA;These products will tend to become progressively more sour over time - in the case of crème fraiche, more like sour cream - but the pre-existing bacteria tend to compete with (and win against) other parasites, such that the food will start to smell &quot;off&quot; *long* before it is unsafe, and may actually *never* spoil as far as bacteria are concerned.  It may, however, develop mold.&#xD;&#xA;&#xD;&#xA;If it's not moldy, and it smells fine to you, then feel free to eat it and don't fret about it.  Sell-by dates are indicators of quality only, not food safety.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cr%C3%A8me_fraiche&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Microbiological_culture" />
  <row Id="25546" PostHistoryTypeId="5" PostId="12403" RevisionGUID="e57482d1-0a15-4b10-84a4-182ca8114926" CreationDate="2011-02-20T17:12:53.970" UserId="41" Comment="deleted 32 characters in body; edited tags" Text="I was just cooking some soup and added some creme fraiche (I smelt it before and it smelt fine, force of habit)&#xD;&#xA;&#xD;&#xA;Once I had mixed it in - I noticed that the sell by date was the 15th of January!&#xD;&#xA;&#xD;&#xA;I mean it smelt fine before I put it in, but will I give myself food poisoning or will I be alright?" />
  <row Id="25547" PostHistoryTypeId="6" PostId="12403" RevisionGUID="e57482d1-0a15-4b10-84a4-182ca8114926" CreationDate="2011-02-20T17:12:53.970" UserId="41" Comment="deleted 32 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;creme-fraiche&gt;" />
  <row Id="25548" PostHistoryTypeId="25" PostId="12403" RevisionGUID="e3b9213b-0013-459f-95b7-3079e9296ebf" CreationDate="2011-02-20T17:22:39.717" Comment="http://twitter.com/#!/StackCooking/status/39374385466982400" />
  <row Id="25549" PostHistoryTypeId="2" PostId="12405" RevisionGUID="52d15a4d-6ede-49a4-95a7-033273d4a85f" CreationDate="2011-02-20T18:37:57.063" UserId="4593" Text="My brother-in-law always has a giant bowl of assorted nuts on the table, he uses a grip wrench like the one below.  It is easy to adjust the wrench for all sorts of nuts and it isn't that difficult to use.  Also, it doesn't make the shell pieces fly when the nut is cracked if you do it correctly.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![grip wrench][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/AuT5K.jpg" />
  <row Id="25550" PostHistoryTypeId="2" PostId="12406" RevisionGUID="053a75f9-051c-4187-a71b-2f03c06e0057" CreationDate="2011-02-20T18:56:50.560" UserId="611" Text="The differences in quality between teas is usually down to the manufacturer and the product line. As far as I can tell, there is no discernible difference between Twining's English Breakfast tea (for instance) in bags or loose leaf. They are the same leaves, presented differently.&#xD;&#xA;&#xD;&#xA;However, and this is the important part, there is a difference in how they infuse. Because of the limitations of the tea bag, and the flow of the water through the leaves, a loose-leaf tea is usually infused more quickly, and possibly better. That is, you get more essence of tea from the leaves into the water.&#xD;&#xA;There are different bag designs (pyramid bags for example) which try to bridge some of this gap.&#xD;&#xA;&#xD;&#xA;The advantage of the tea bags is that they are easier to work with, as you don't need to strain the leaves out of the water, you can just pick the bag up with your spoon.&#xD;&#xA;&#xD;&#xA;There is a lovely essay by George Orwell about making &quot;proper&quot; tea. Some of it is a matter of taste, but his point about the infusion is spot on, in my opinion." />
  <row Id="25551" PostHistoryTypeId="5" PostId="12369" RevisionGUID="9132da75-b1cd-4078-a884-a5aef7874bac" CreationDate="2011-02-20T19:08:54.913" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What research is there on tea preparation?](http://cooking.stackexchange.com/questions/10291/what-research-is-there-on-tea-preparation)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am not good at cooking. I wanna at-least learn how to make tea. Please mention some steps to make a wonderful cup of tea." />
  <row Id="25552" PostHistoryTypeId="10" PostId="12369" RevisionGUID="7d231818-5da9-4412-86dc-0cb1757989bd" CreationDate="2011-02-20T19:08:54.790" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="25553" PostHistoryTypeId="5" PostId="12406" RevisionGUID="319b97dd-7c85-4dbd-b847-0852866a8bd4" CreationDate="2011-02-20T19:10:09.547" UserId="41" Comment="Added link" Text="The differences in quality between teas is usually down to the manufacturer and the product line. As far as I can tell, there is no discernible difference between Twining's English Breakfast tea (for instance) in bags or loose leaf. They are the same leaves, presented differently.&#xD;&#xA;&#xD;&#xA;However, and this is the important part, there is a difference in how they infuse. Because of the limitations of the tea bag, and the flow of the water through the leaves, a loose-leaf tea is usually infused more quickly, and possibly better. That is, you get more essence of tea from the leaves into the water.&#xD;&#xA;There are different bag designs (pyramid bags for example) which try to bridge some of this gap.&#xD;&#xA;&#xD;&#xA;The advantage of the tea bags is that they are easier to work with, as you don't need to strain the leaves out of the water, you can just pick the bag up with your spoon.&#xD;&#xA;&#xD;&#xA;There is a lovely [essay by George Orwell][1] about making &quot;proper&quot; tea. Some of it is a matter of taste, but his point about the infusion is spot on, in my opinion.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.booksatoz.com/witsend/tea/orwell.htm" />
  <row Id="25554" PostHistoryTypeId="25" PostId="12383" RevisionGUID="100c8ae6-0198-4589-8eac-506a0b353c35" CreationDate="2011-02-20T20:22:39.673" Comment="http://twitter.com/#!/StackCooking/status/39419683308445696" />
  <row Id="25555" PostHistoryTypeId="2" PostId="12407" RevisionGUID="68d00ee4-24bb-4b0d-830a-7d3b927ccaa9" CreationDate="2011-02-20T20:40:08.127" UserId="2894" Text="I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The problem is that the cake is shaped liked a cartoon character, and I want to colour parts of it appropriately. My question is what is my best approach to colouring this icing? Is it possible for me to knead food colouring into the icing, or should I try something else? &#xD;&#xA;&#xD;&#xA;I've did previously try to shop-bought royal icing that I could microwave to a paste then colour, but the overall effect wasn't great (mainly due to my spreading technique!)." />
  <row Id="25556" PostHistoryTypeId="1" PostId="12407" RevisionGUID="68d00ee4-24bb-4b0d-830a-7d3b927ccaa9" CreationDate="2011-02-20T20:40:08.127" UserId="2894" Text="How do I colour ready-to-roll icing" />
  <row Id="25557" PostHistoryTypeId="3" PostId="12407" RevisionGUID="68d00ee4-24bb-4b0d-830a-7d3b927ccaa9" CreationDate="2011-02-20T20:40:08.127" UserId="2894" Text="&lt;cake&gt;&lt;coloring&gt;&lt;icing&gt;&lt;decorating&gt;" />
  <row Id="25558" PostHistoryTypeId="2" PostId="12408" RevisionGUID="a7941f92-1d48-4077-a59d-294ff30dc509" CreationDate="2011-02-20T21:13:26.203" UserId="1549" Text="A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cooking when an internal temperature of 140 degrees has been reached and maintained for a few minutes.&#xD;&#xA;&#xD;&#xA;I wonder what leaving it at that temperature for longer than necessary would do. I'm partly interested because it would be convenient if I could leave the oven unattended overnight. And partly because on the second occasion I tried this, the meat was pink close to the bone despite the temperature probe reading.&#xD;&#xA;&#xD;&#xA;For all I know, the meat could taste better the longer it is cooked. Does anyone know?" />
  <row Id="25559" PostHistoryTypeId="1" PostId="12408" RevisionGUID="a7941f92-1d48-4077-a59d-294ff30dc509" CreationDate="2011-02-20T21:13:26.203" UserId="1549" Text="What would cooking chicken at 140 degrees F for a prolonged period do?" />
  <row Id="25560" PostHistoryTypeId="3" PostId="12408" RevisionGUID="a7941f92-1d48-4077-a59d-294ff30dc509" CreationDate="2011-02-20T21:13:26.203" UserId="1549" Text="&lt;chicken&gt;&lt;temperature&gt;" />
  <row Id="25561" PostHistoryTypeId="2" PostId="12409" RevisionGUID="d8d2969a-307e-48fd-822e-b37cf4756936" CreationDate="2011-02-20T21:35:52.657" UserId="4504" Text="Leaving food in the oven after it's finished cooking is generally referred to as &quot;over-cooking&quot; and for poultry in particular, is likely going to result in dried out and tough meat.  &#xD;&#xA;&#xD;&#xA;The chicken will not stop cooking just because you maintain the temperature.  In particular, moisture will continue to be lost.&#xD;&#xA;&#xD;&#xA;The &quot;pink&quot; you see near the bone (of, say, the leg), is a different type of pink from the raw meat.  It may be due to the hemoglobin in the tissue which can form a heat-stable colour, and it is completely safe to eat." />
  <row Id="25562" PostHistoryTypeId="2" PostId="12410" RevisionGUID="5c694b4d-268f-478a-97d5-929054e03607" CreationDate="2011-02-20T21:40:07.767" UserId="3348" Text="Well, on some level, this is exactly what sous vide cooking aims to do--very gently bring the food up to the target temperature and no further. In theory you wind up with something that's more or less perfectly cooked all the way through with no part overcooked or undercooked. But of course this is typically done in vacuum bags in a water bath, which is very different from doing it in an oven, because the bag keeps all the natural juices in contact with the meat, preventing drying on the outside.&#xD;&#xA;&#xD;&#xA;When doing this in the oven, it's unavoidable that some of the outside will get dry. Even at temperatures lower than boiling, some evaporation will occur and the longer you cook (a side effect of low temperatures) the more drying you can get. Beyond that, about the only downsides are that the fat renders very differently so the skin doesn't get crisped, and there's little carry-over cooking that goes on after the bird is removed from the oven.&#xD;&#xA;&#xD;&#xA;I think it's definitely a matter for debate whether this kind of method results in better taste. By not getting things hot enough for the Maillard reaction (browning, basically) I think you're leaving a lot of flavor potential untapped. However, it's undeniable that, ignoring possible air-drying that happens, you'll have little to no risk of overcooking. That alone will increase your chances of a good result because overcooking has to be the most common mistake people make.&#xD;&#xA;&#xD;&#xA;As to why you got your 140 degree reading when the meat near the bone was still pink, I think there are two things at work. One is that I understand that the meat near the bone is just naturally more pink and that it's fine to eat in that state if the temperature is right--there's some science behind it but I just can't find the article right now. The other thing is that there's always some variability to sticking a thermometer into a roast, and you might not have gotten your probe into the least-done part." />
  <row Id="25563" PostHistoryTypeId="2" PostId="12411" RevisionGUID="7b38e3be-f9f8-4d84-a45d-0567b70d66a9" CreationDate="2011-02-20T21:44:23.390" UserId="4958" Text="I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere.  Is there a better way?" />
  <row Id="25564" PostHistoryTypeId="1" PostId="12411" RevisionGUID="7b38e3be-f9f8-4d84-a45d-0567b70d66a9" CreationDate="2011-02-20T21:44:23.390" UserId="4958" Text="What's the least messy way to prepare grapefruit?" />
  <row Id="25565" PostHistoryTypeId="3" PostId="12411" RevisionGUID="7b38e3be-f9f8-4d84-a45d-0567b70d66a9" CreationDate="2011-02-20T21:44:23.390" UserId="4958" Text="&lt;preparation&gt;&lt;fruit&gt;&lt;citrus&gt;" />
  <row Id="25566" PostHistoryTypeId="2" PostId="12412" RevisionGUID="23dfc43d-df14-4c0a-9bb8-1044bf1b2872" CreationDate="2011-02-20T21:49:04.863" UserId="3348" Text="I'd say your best bet is segmenting the grapefruit before trying to eat it.&#xD;&#xA;&#xD;&#xA;Here's a good video about it. [How to Peel and Segment a Grapefruit][1]&#xD;&#xA;&#xD;&#xA;Downside: It's a lot more work, and you still wind up with a juice-covered cutting board that needs to be washed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=1tbf9fGAC10&amp;feature=related" />
  <row Id="25567" PostHistoryTypeId="2" PostId="12413" RevisionGUID="18dc5ab4-f0b6-49e0-98c8-00c07dbeabd7" CreationDate="2011-02-20T22:05:26.677" UserId="41" Text="There are special kinds of food colouring for icings, such as [those sold by Wilton][1].  As a rule, you should use these, not traditional food colouring.&#xD;&#xA;&#xD;&#xA;You *can* use ordinary food colouring but it will be hard to get the colours you want, and your icing will end up being watery/runny.  The icing colours (AKA gel icings) preserve the texture of your icing and, in general, are much more effective at actually getting the right colours.&#xD;&#xA;&#xD;&#xA;You should be able to find these at any baking supply store.  There's no special technique, you just mix them.  They are completely fine to use on ready-to-roll icings as well as homemade.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wilton.com/store/site/product.cfm?id=3e30b2d9-475a-bac0-5d5c3db846dfd354" />
  <row Id="25568" PostHistoryTypeId="2" PostId="12414" RevisionGUID="430f2e63-f5f7-45a5-b655-13b94c9e03e9" CreationDate="2011-02-20T22:15:24.203" UserId="1670" Text="You *can* peel them and then pull the segments apart very much like an orange, but it is only modestly less messy because the segments are too big to easily stick in your mouth whole and they squirt when you bite them. Plus their peel is often pretty tough." />
  <row Id="25569" PostHistoryTypeId="25" PostId="12407" RevisionGUID="36cb534d-f38c-478a-b3a3-e2ddbc9fa207" CreationDate="2011-02-20T23:22:39.513" Comment="http://twitter.com/#!/StackCooking/status/39464981858746368" />
  <row Id="25570" PostHistoryTypeId="2" PostId="12415" RevisionGUID="e5546d25-0ad6-40da-af15-f831d9204ea1" CreationDate="2011-02-21T00:32:38.020" UserId="373" Text="How hot is &quot;hand hot&quot;?&#xD;&#xA;&#xD;&#xA;Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be tolerable? Or is that way too hot?&#xD;&#xA;&#xD;&#xA;For example in a bread recipe which calls for hand hot water.&#xD;&#xA;&#xD;&#xA;I don't think I'm asking for a specific C or F, more a rule of thumb." />
  <row Id="25571" PostHistoryTypeId="1" PostId="12415" RevisionGUID="e5546d25-0ad6-40da-af15-f831d9204ea1" CreationDate="2011-02-21T00:32:38.020" UserId="373" Text="What is &quot;hand hot&quot;?" />
  <row Id="25572" PostHistoryTypeId="3" PostId="12415" RevisionGUID="e5546d25-0ad6-40da-af15-f831d9204ea1" CreationDate="2011-02-21T00:32:38.020" UserId="373" Text="&lt;temperature&gt;" />
  <row Id="25573" PostHistoryTypeId="2" PostId="12416" RevisionGUID="ca93511f-9b91-4975-a159-6407727ce1c1" CreationDate="2011-02-21T01:16:22.147" UserId="3432" Text="Although Aaronut is entirely right in stating that you would be better off using alternate colourings that do not damage the texture of your icing, you can use normal food colourings, I do quite often.&#xD;&#xA;&#xD;&#xA;When I use them on fondant or marzipan, the main issue is the capacity of the icing to absorb the colouring.  They have limited ability to tolerate the liquid, so if you need a deep colour, expect a bit of a fight.&#xD;&#xA;&#xD;&#xA;The best method I have come up with, is to treat it like pulling candy.  Put the required amount of icing in a bowl and make a well and enough material to fold over that well.  Put in a small amount of colouring and fold over.  I tend to start off by squidging it about in folding motions to get the liquid in to the material, it'll be quite tacky at first.  Then I roll it between my hands in to a sausage, fold in half lengthways, roll, fold, roll, fold...&#xD;&#xA;&#xD;&#xA;It'll marble up to start with, given the folds, but eventually become one solid colour and will become less tacky with each fold, in a similar way that kneading bread makes it progressively more coherent.&#xD;&#xA;&#xD;&#xA;Once settled, roll towards a ball/block rather than a sausage, then you can roll it out ready for use.  If you are a very minute amount over the moisture level that you can roll it, try to incorporate a small amount of icing sugar (confectioner's) whilst folding to dry it out, like adding flour to bread.&#xD;&#xA;&#xD;&#xA;It works, but is messy, take all rings off and expect to need to wash your hands a lot.&#xD;&#xA;" />
  <row Id="25574" PostHistoryTypeId="2" PostId="12417" RevisionGUID="3b811f38-d029-4805-b762-2884ba5dbd8e" CreationDate="2011-02-21T01:33:15.667" UserId="1393" Text="I've never seen that term before, but from the context of a bread recipe, it must mean &quot;body temperature&quot;, i.e. around 100 F / 37 C. Water that you could just barely hold your hand in would kill the yeast instantly." />
  <row Id="25575" PostHistoryTypeId="2" PostId="12418" RevisionGUID="008aacc5-2144-4ee2-b212-1dba1d84753d" CreationDate="2011-02-21T02:18:35.547" UserId="67" Text="Segmenting the grapefruit is likely the least messy way, however, if you like the half a grapefruit thing:&#xD;&#xA;&#xD;&#xA;There's something called a 'grapefuit knife', which has a curved, serated blade you can use to loosen the segment before you try to scoop them out with a spoon.  You'll end up with a fair bit of liquid left over at the end, but you don't end up spraying juice as you try to dig the segments out with a spoon, it mostly just sits in the bowl created by the 1/2 a grapefruit peel.&#xD;&#xA;&#xD;&#xA;There's also 'grapefruit spoons', which have one side with a serated edge on it; I've never used 'em for grapefruit, though, but the serated edge might help to keep down the amount of spray when trying to spoon out bits of grapefruit.&#xD;&#xA;&#xD;&#xA;... I should also mention that when I think of 'segment', I'm talking about peeling it (without a knife, except to start it), and then manually pulling apart the segments so they're intact, and might have a little pith still stuck to them.  What the chef in the video that bikeboy389 linked to, I've always referred to as 'supreming' or 'cutting supremes'" />
  <row Id="25576" PostHistoryTypeId="2" PostId="12419" RevisionGUID="db07f70c-ebed-4c49-97ef-cd7f078db8f7" CreationDate="2011-02-21T02:20:17.283" UserId="3203" Text="The enzyme denaturing of membranes makes it possible to remove the skin and membrane without breaking any segment cells&#xD;&#xA;&#xD;&#xA;This requires the fruit skin to be pierced to membrane level. The fruit is then placed in a vacuum pot with an enzyme solution. The vacuum causes the air pockets in the membrane to collapse and then filled with the warm enzyme solution which in time dissolves the membrane&#xD;&#xA;&#xD;&#xA;The tricky part is buying a bench top enzyme processor though..." />
  <row Id="25577" PostHistoryTypeId="25" PostId="12415" RevisionGUID="194120e7-a6e9-4ac1-896d-93dafd0fbce3" CreationDate="2011-02-21T02:22:39.240" Comment="http://twitter.com/#!/StackCooking/status/39510279624589313" />
  <row Id="25578" PostHistoryTypeId="2" PostId="12420" RevisionGUID="0301f92b-bf42-48be-adac-0177b272f5f4" CreationDate="2011-02-21T03:08:33.730" UserId="1502" Text="See the wikipedia article on salt substitutes:&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Salt#Salt_substitutes&#xD;&#xA;&#xD;&#xA;They use strongly salty-tasting chemicals that aren't sodium chloride (but may or may not be more healthy, depending on what serious diseases are forcing you to reduce your salt intake)." />
  <row Id="25579" PostHistoryTypeId="2" PostId="12421" RevisionGUID="537869c6-6204-4afb-b8eb-9236b9eb10ae" CreationDate="2011-02-21T03:57:25.540" UserId="67" Text="I haven't worked with rolled icing / fondant much, but I did find a method that based on surface contact might be *slightly* faster than Orbling's repeated folding technique.  (note, I was using gel colors, but I think it might work with liquid colors, too):&#xD;&#xA;&#xD;&#xA;(okay ... I do two types of 'rolling', so it's kinda confusing ... 'roll out' is using a rolling pin to flatten; 'roll up' is turning the flat sheet into a log, like a jelly roll)&#xD;&#xA;&#xD;&#xA;1. knead for a while 'til it gets softened up so you can roll it out.&#xD;&#xA;2. roll out into a vaguely square or rectangular shape.&#xD;&#xA;3. start rolling up one side&#xD;&#xA;4. spread your color along the roll, but not too close to the ends.&#xD;&#xA;5. continue rolling up (if there's too much color, it'll squish forward as you roll it)&#xD;&#xA;6. repeat steps 2/3/5 'til the color's uniform, or just kneed as if it's dough; add in another 2/3/4/5 if the color isn't deep enough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;(basically, with Orbling's method, you're using roughtly half of the surface area ... rolling gets more used with each pass).&#xD;&#xA;&#xD;&#xA;If the liquid's really a problem, you could also try taking a sharp knife, holding it at an angle, and slashing the surface (you want to cut open little flaps in it, but not cut through to the board below) ... this would further increase the surface areas to allow it to take more liquid per addition." />
  <row Id="25580" PostHistoryTypeId="25" PostId="12408" RevisionGUID="2a81352e-9118-4a8b-b986-1e3273852516" CreationDate="2011-02-21T05:22:39.953" Comment="http://twitter.com/#!/StackCooking/status/39555580150546432" />
  <row Id="25581" PostHistoryTypeId="2" PostId="12422" RevisionGUID="5aa66b5d-bc32-441e-8892-f1ad52afeabf" CreationDate="2011-02-21T05:40:09.307" UserId="4960" Text="Wow, if you haven't tried pork chops on a plank you are missing out. I've tried all types of fish. I read a blog about cooking turkey. &lt;http://www.outdoorgourmet.com&gt; has a pretty wide variety of recipes for all kinds of things. I think I even saw one for filet mignon." />
  <row Id="25582" PostHistoryTypeId="5" PostId="12417" RevisionGUID="ba9e1e10-3f97-4405-9e28-cb366fcf3f13" CreationDate="2011-02-21T06:54:41.740" UserId="1393" Comment="added 15 characters in body" Text="I've never seen that term before, but from the context of a bread recipe, it must mean &quot;body temperature&quot;, i.e. around 100 F / 37 C. Water that you could just barely hold your hand in (around 140 F) would kill the yeast instantly." />
  <row Id="25583" PostHistoryTypeId="2" PostId="12423" RevisionGUID="44abe37f-26b4-437f-b7f6-1d5da7ec16e8" CreationDate="2011-02-21T07:26:04.287" UserId="266" Text="Maybe this should've been a comment, but oh, well:&#xD;&#xA;&#xD;&#xA;Little grapefruit juice jets are in intrinsic part of the half-grapefruit experience.  If I'm eating one by myself and reading, then I make sure it's not something I mind getting juice sprayed on.  If I'm eating with other people, well, we all half-expect to get sprayed.&#xD;&#xA;&#xD;&#xA;Face it: if God (or replace with your appropriate deity) intended us to eat half-grapefruits w/out juice spraying everywhere, he wouldn't have made them so darn tasty and juicy.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25584" PostHistoryTypeId="2" PostId="12424" RevisionGUID="45d64585-baf1-41a3-8133-1d789b817ed8" CreationDate="2011-02-21T07:56:45.033" UserId="4283" Text="When I visited the Boh tea plantations in Malaysia, we were shown the various processes. There, they told us that during separation just before packaging, the full leafs are sorted to be sold as 'loose leaf' tea. Those that get broken during the process get made into so called 'lower' quality tea like bags and powders. &#xD;&#xA;&#xD;&#xA;Not sure if it was a marketing ploy or if it's really true, but they claimed that loose leaf was of better quality than bags.&#xD;&#xA;&#xD;&#xA;And most really good quality tea you get is loose leaf as well.. So I am inclined to say that.. " />
  <row Id="25585" PostHistoryTypeId="2" PostId="12425" RevisionGUID="f2d2efbc-02c1-43ac-858a-ae99dc10f87e" CreationDate="2011-02-21T08:05:22.300" UserId="4283" Text="I had some fresh Basil which was going dry, so I decided to make it into a sour cream dip (don't ask me why I didn't think of making a simple pesto before I added the sour cream).. The final product (sour cream, basil, salt and pepper) which I then blitz into a dip like consistency, has a **bitter** and slightly astringent after-taste from the basil..&#xD;&#xA;&#xD;&#xA;So I am wondering what caused that.. Was it the basil itself? Did I use the wrong parts of the basil (both leaves and stems)? Or was it the ingredients? And how can I avoid it?&#xD;&#xA;&#xD;&#xA;And the 2nd question is how can I reduce this bitterness now?" />
  <row Id="25586" PostHistoryTypeId="1" PostId="12425" RevisionGUID="f2d2efbc-02c1-43ac-858a-ae99dc10f87e" CreationDate="2011-02-21T08:05:22.300" UserId="4283" Text="How to reduce bitterness of Basil?" />
  <row Id="25587" PostHistoryTypeId="3" PostId="12425" RevisionGUID="f2d2efbc-02c1-43ac-858a-ae99dc10f87e" CreationDate="2011-02-21T08:05:22.300" UserId="4283" Text="&lt;flavor&gt;&lt;herbs&gt;&lt;basil&gt;" />
  <row Id="25588" PostHistoryTypeId="25" PostId="12411" RevisionGUID="b4a313a3-47e5-409b-809d-bd18f07ebf4f" CreationDate="2011-02-21T08:22:40.477" Comment="http://twitter.com/#!/StackCooking/status/39600881225830400" />
  <row Id="25589" PostHistoryTypeId="2" PostId="12426" RevisionGUID="2d399e12-68e1-416b-a123-2084c93a698f" CreationDate="2011-02-21T11:09:58.083" UserId="539" Text="With green tea, I find that the green tea in bags tends to develop a very bitter note (which I don't like) much more quickly than loose leaf tea does, and I speculate that this is because the bags contain much smaller pieces of leaf - even down to powder. This leads to a higher surface area to volume ratio, and thus much faster infusing in the bag. Because of this, I find myself unable to infuse bags of green tea properly, and if I really want to enjoy it I should use leaf tea where I can get the flavour without the overwhelming bitterness.&#xD;&#xA;&#xD;&#xA;Tea bags are a useful convenience, but if you want really really good tea, use good leaf tea and do it properly.&#xD;&#xA;&#xD;&#xA;(Of course some good tea is supposed to be a powder - Japanese matcha springs to mind - but that's not the normal way of things)." />
  <row Id="25590" PostHistoryTypeId="2" PostId="12427" RevisionGUID="b5126478-eec9-4173-a372-54dccc37e4ba" CreationDate="2011-02-21T11:12:12.120" UserId="539" Text="Long and slow is the key - I cook mine in the slow cooker on low, with stock, vegetables, apples, cider, depending on what I've got and what kind of flavour I'm ultimately looking for. I find they're great with a sticky sauce heavy with soy and sweetness and cut with vinegar." />
  <row Id="25591" PostHistoryTypeId="25" PostId="12425" RevisionGUID="5c934a29-029e-4f90-8e1f-8b9b3de9aa28" CreationDate="2011-02-21T11:22:42.203" Comment="http://twitter.com/#!/StackCooking/status/39646187363631104" />
  <row Id="25592" PostHistoryTypeId="2" PostId="12428" RevisionGUID="83007240-62ee-492b-8cc8-7b02486f4055" CreationDate="2011-02-21T12:56:28.113" UserId="67" Text="I personally don't use the stems directly, and I suspect that might've been your problem.&#xD;&#xA;&#xD;&#xA;As for bitter flavors ... salt will help to mask bitterness (it's considered a 'competitor' against bitterness, not an enhancer), but it's frequently paired with sugar and/or an alternate flavoring to further hide the bitterness." />
  <row Id="25593" PostHistoryTypeId="2" PostId="12429" RevisionGUID="163c554b-239d-4608-8a43-5b495532221b" CreationDate="2011-02-21T13:10:55.213" UserId="4638" Text="I have noticed that basil changes its taste as it ages, but not as to get bitter. On the other side, I like a bitter taste, so I often overlook (overtaste?) bitter notes to which other people show a strong reaction. &#xD;&#xA;&#xD;&#xA;Generally speaking, you cannot deceive your brain to not perceive bitterness (unlike sourness, which is counteracted by sweetness - the pH value of Coca Cola (2.6) is lower than that of tomato juice (4.1), but the soft drink is perceived as sweet, not sour). But if you mix it with another basic taste, the combination might feel much better than the pure bitter taste. The other strategy would be to just dilute with something bland, in order to reduce the bitterness intensity. Most adults actually like some bitterness if it is not too intense. The third option would be to use something with a very strong flavour to mask everything, e.g. add lots of raw onions and/or garlic, or just make it so hot you don't actually pick up much of a taste. I am not a fan of this solution, but your mileage may vary. &#xD;&#xA;&#xD;&#xA;As for a taste combination, which taste should you pick? Strangely, people tend to think that a sweet taste is well suited to somehow &quot;mask&quot; bitterness, which I cannot confirm. For me, both tastes, bitter and sweet, stay there, and one doesn't mask the other, they just create a specifically unharmonious combination. In my experience, bitter + sour is a much better combination (think grapefruit, cranberries, or tonic water) which can even allow for a small amount of sweetness, without making it clash. But it is also good to make a combination of bitter + salty taste. While umami can be combined with bitter too, it doesn't diminish the unpleasant sensation of the too bitter. &#xD;&#xA;&#xD;&#xA;As for your specific problem, I often eat basil dips, only I tend to base them on feta cheese. I sometimes add sour cream or other dairy products, but usually less sour cream than cheese. I think that it will be a good solution for your problem, as it will both complement the bitterness with a strong salty taste, and dilute the bitterness concentration as you will be using lots of it. I also almost always add lemon juice (should help for the bitterness too) and a dash of olive oil (which shouldn't affect the taste, only the aroma). Another ingredient which does well in a basil dip are green or blonde olives, if their salt level is not too high. &#xD;&#xA;&#xD;&#xA;For a basil dip, I usually throw everything in a bowl and smooth it with the immersion blender. If you aren't sure that you'll like the taste, try tasting a spoon of your current dip with a small piece of feta and/or an olive before committing more ingredients to something you'll ultimately throw out. " />
  <row Id="25594" PostHistoryTypeId="5" PostId="12429" RevisionGUID="ce88086f-db6e-4239-af2e-1f6d146de6d1" CreationDate="2011-02-21T13:18:07.003" UserId="4638" Comment="explained more about basil bitterness" Text="I have noticed that basil changes its taste as it ages, but not as to get bitter. On the other side, I like a bitter taste, so I often overlook (overtaste?) bitter notes to which other people show a strong reaction. Try getting some fresh basil and comparing the taste/aroma of the fresh and the old one, maybe it is really just the aging difference you perceive as unpleasant. I regularly use the stems when I have fresh basil. &#xD;&#xA;&#xD;&#xA;Generally speaking, you cannot deceive your brain to not perceive bitterness (unlike sourness, which is counteracted by sweetness - the pH value of Coca Cola (2.6) is lower than that of tomato juice (4.1), but the soft drink is perceived as sweet, not sour). But if you mix it with another basic taste, the combination might feel much better than the pure bitter taste. The other strategy would be to just dilute with something bland, in order to reduce the bitterness intensity. Most adults actually like some bitterness if it is not too intense. The third option would be to use something with a very strong flavour to mask everything, e.g. add lots of raw onions and/or garlic, or just make it so hot you don't actually pick up much of a taste. I am not a fan of this solution, but your mileage may vary. &#xD;&#xA;&#xD;&#xA;As for a taste combination, which taste should you pick? Strangely, people tend to think that a sweet taste is well suited to somehow &quot;mask&quot; bitterness, which I cannot confirm. For me, both tastes, bitter and sweet, stay there, and one doesn't mask the other, they just create a specifically unharmonious combination. In my experience, bitter + sour is a much better combination (think grapefruit, cranberries, or tonic water) which can even allow for a small amount of sweetness, without making it clash. But it is also good to make a combination of bitter + salty taste. While umami can be combined with bitter too, it doesn't diminish the unpleasant sensation of the too bitter. &#xD;&#xA;&#xD;&#xA;As for your specific problem, I often eat basil dips, only I tend to base them on feta cheese. I sometimes add sour cream or other dairy products, but usually less sour cream than cheese. I think that it will be a good solution for your problem, as it will both complement the bitterness with a strong salty taste, and dilute the bitterness concentration as you will be using lots of it. I also almost always add lemon juice (should help for the bitterness too) and a dash of olive oil (which shouldn't affect the taste, only the aroma). Another ingredient which does well in a basil dip are green or blonde olives, if their salt level is not too high. &#xD;&#xA;&#xD;&#xA;For a basil dip, I usually throw everything in a bowl and smooth it with the immersion blender. If you aren't sure that you'll like the taste, try tasting a spoon of your current dip with a small piece of feta and/or an olive before committing more ingredients to something you'll ultimately throw out. " />
  <row Id="25595" PostHistoryTypeId="5" PostId="6837" RevisionGUID="e7061999-7b03-47ae-b696-574faad3c529" CreationDate="2011-02-21T13:41:29.253" UserId="793" Comment="fixed list formatting; spelling" Text="I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve.&#xD;&#xA;&#xD;&#xA;Here's what I've been doing:  &#xD;&#xA;1. Brine pork for a few hours  &#xD;&#xA;2. Slow cook all day with carrots, celery, and onions  &#xD;&#xA;3. Shred and toss with Montgomery Inn or Hickory Brown Suger Sweet Baby Rays bbq sauce&#xD;&#xA;&#xD;&#xA;Here's the question:&#xD;&#xA;Would browning the pork help in any way? Could the pan drippings be used to jazz up the bbq sauce?&#xD;&#xA;&#xD;&#xA;EDIT: &#xD;&#xA;this also popped into my head: Should I sautee the onions ahead of time?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="25596" PostHistoryTypeId="24" PostId="6837" RevisionGUID="41d55fb5-3811-44ed-9a1e-d3758f6edb6d" CreationDate="2011-02-21T13:41:29.253" Comment="Proposed by 793 approved by 67 edit id of 27" />
  <row Id="25597" PostHistoryTypeId="10" PostId="12400" RevisionGUID="7190aa97-c736-4642-9917-ca6b8397d28e" CreationDate="2011-02-21T13:54:05.507" UserId="67" CloseReasonId="2" Text="[{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;}]" />
  <row Id="25598" PostHistoryTypeId="2" PostId="12430" RevisionGUID="6f2db520-5f5f-4d7c-8138-3849bd1cbf7b" CreationDate="2011-02-21T14:13:13.627" UserId="4877" Text="If you're new to canning, it's best to throw the lids away after one use.&#xD;&#xA;If you've had enough failures to know what a damaged rubber seal looks like on a lid, the sense to toss lids that have been corroded by food acids, and the ability to notice compromising dents and bends in lids, then you can reuse some of your lids.&#xD;&#xA;I've been canning for 20+ years, and I think I get about 3 or 4 uses out of a typical lid before it goes in the trash." />
  <row Id="25599" PostHistoryTypeId="25" PostId="12253" RevisionGUID="f56de529-01c8-4c0a-89b3-627f6b00092d" CreationDate="2011-02-21T14:22:42.570" Comment="http://twitter.com/#!/StackCooking/status/39691486773649408" />
  <row Id="25600" PostHistoryTypeId="2" PostId="12431" RevisionGUID="4873c13e-2375-4797-81db-c13edb89d1f9" CreationDate="2011-02-21T14:27:23.807" UserId="4963" Text="For a slight twist ,I do a Asian version. I make a broth of chicken stock,chilli,ginger,lemongrass,lime leaves,soy,sweet soy,fish sauce and brown sugar. Bring this to the boil and pour over pork belly (belly has a great ratio of fat and meat). Cover the dish with foil and cook for 2 1/2 hours. Once cook let it cool in stock so not to dry out. Reduce your stock after skimmer fat and continue to make your BBQ sauce which will have great acidity from all the flavours.&#xD;&#xA;The pork will shred beautifully and have a great texture." />
  <row Id="25601" PostHistoryTypeId="2" PostId="12432" RevisionGUID="34d11de2-f343-4774-ad93-2985c68eeeb4" CreationDate="2011-02-21T14:30:17.740" UserId="67" Text="So, I was following a recipe in [an Amish cookbook][1] that was pretty minimal on details:&#xD;&#xA;&#xD;&#xA;&gt; Baked Pork Chops&#xD;&#xA;&gt; ----------------&#xD;&#xA;&gt; &#xD;&#xA;&gt; Put a layer of thinly sliced potatoes&#xD;&#xA;&gt; into a baking dish, and cover them&#xD;&#xA;&gt; with shredded onions, salt and pepper.&#xD;&#xA;&gt; Lay over this as many pork chops as&#xD;&#xA;&gt; needed, seasoned well on both sides. &#xD;&#xA;&gt; Add enough milk to moisten the&#xD;&#xA;&gt; ingredients, then bake them at 400°&#xD;&#xA;&gt; until done.&#xD;&#xA;&#xD;&#xA;(note, the rest of the most of the other recipes have ingredient amounts, baking time, etc ... but this is kinda like one of those assembled church / military wives club / etc cookbooks where there's lots of different recipes and some are of a different style)&#xD;&#xA;&#xD;&#xA;Now, I admit, I didn't realize until after the pork was cooked that I had set the oven to 350°F and not 400°F ... but as I had remembered problems in the past with cooking potato au gratin before, and it taking a really long time, I opted to use two dishes, so the layered potatoes weren't more than 2 cm (~3/4 inch) thick, and the second dish was au gratin, without the pork, and with cheese added between layers.  (I broke out the mandolin, and had maybe 1mm thick slices).&#xD;&#xA;&#xD;&#xA;Now, it might've been that because I cut the potatoes so thin that testing for doneness with a knife just didn't work ... so I went and looked up recipes online to see if I could find a pattern between time/temperature/thickness of the potato slices/thickness of the assembled layer ... and I'm at a loss, as there are a lot of recipes that don't even mention what size baking dish to use, so they'd end up with different layered thicknesses, and some don't mention the thicknes of the slices to use.&#xD;&#xA;&#xD;&#xA;Is there some formula to use?  If there isn't, and I just have to go by sticking a knife in it 'til it comes out easily (or is that a bad test?), are there any tips so it doesn't take almost 2 hrs to cook?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Amish-Cooking-Committee-Women/dp/0517194589/" />
  <row Id="25602" PostHistoryTypeId="1" PostId="12432" RevisionGUID="34d11de2-f343-4774-ad93-2985c68eeeb4" CreationDate="2011-02-21T14:30:17.740" UserId="67" Text="Advice on time for cooking potatoes au gratin?" />
  <row Id="25603" PostHistoryTypeId="3" PostId="12432" RevisionGUID="34d11de2-f343-4774-ad93-2985c68eeeb4" CreationDate="2011-02-21T14:30:17.740" UserId="67" Text="&lt;potatoes&gt;" />
  <row Id="25604" PostHistoryTypeId="5" PostId="12400" RevisionGUID="f888497a-3cec-4ccf-8f27-267280f1c602" CreationDate="2011-02-21T14:31:26.877" UserId="2349" Comment="added 53 characters in body; deleted 51 characters in body" Text="This looks like a Yixing Purple Clay tea set...&#xD;&#xA;&#xD;&#xA;![Tea set](http://artstyleonline.com/wp-content/uploads/2007/08/chinese-tea-set-small.jpg)&#xD;&#xA;&#xD;&#xA;Does anyone know where I can find it (or extremely similar!)&#xD;&#xA;&#xD;&#xA;Thank you, I hope this is on topic!&#xD;&#xA;" />
  <row Id="25605" PostHistoryTypeId="2" PostId="12433" RevisionGUID="2ab38077-ef0f-4c81-a531-158bce0f50d5" CreationDate="2011-02-21T14:48:55.637" UserId="4963" Text="I find that soaking my sliced potato with the cream or milk or stock depending on the richness you desire with seasoning,melted butter helps. The pregnated potato seems to cook a lot quicker and I will generally cover with foil as the steaming process seems to help as well with time.&#xD;&#xA;I still think the knife test is still generally the best as hot spots in the oven may undercook a section in your dish.&#xD;&#xA;I don't think slice thickness matters except that thinner creates a better texture and finish appeal on the plate." />
  <row Id="25606" PostHistoryTypeId="2" PostId="12434" RevisionGUID="d38fe587-cf78-44ff-a6cb-c85744ce8fba" CreationDate="2011-02-21T15:00:45.943" UserId="4963" Text="I am the same, in that I have never heard of seasoning with potato skins. As a process I use on my omelete pans that are cast iron which will prevent sticking , is that I cover the bottom with table salt. Bring up to heat then reduce temperature not to create to much smoke. Keep moving the salt and you will find that it starts getting darker which is the impurities being drawn out. Salt for about 5 mins, pour salt into a heat resistant container as the heat will melt and scold. Wipe clean, drizzle with oil , bring to heat and wipe over the entire inside of the pan so the oil soaks in and it is seasoned.&#xD;&#xA;Do process regularly to maintain quality. " />
  <row Id="25607" PostHistoryTypeId="2" PostId="12435" RevisionGUID="289b17d5-2d2d-4445-a907-a4c09cb7cbab" CreationDate="2011-02-21T15:05:15.287" UserId="4638" Text="I don't know the term either. I don't think it is established baking slang, so it is bound to vary between recipes, should you find it in another one at all. But if you got it from a bread recipe, it must be because you need optimal conditions for your yeast. The optimal temperature for yeast rising is 35°C, with rising being too slow below that (but it will still happen, even at 4°C in the fridge!) and not possible at 40°C and above, where the yeast dies. &#xD;&#xA;&#xD;&#xA;This is a nice representation of the amount of CO2 produced by yeast (which correlates well with leavening) at different temperatures. The difference between the low effective temperature (25°C), the optimal temperature (35°C) and the upper limit of the effective temperature (40°C) is not big, so I don't rely on my imperfect senses and always use a thermometer when making yeast dough. &#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;But you are writing that you want a &quot;rule of thumb&quot;, so you probably don't have (or don't want to bother with) a thermometer in your kitchen. In this case, you can still have your bread rise well. The literal thumb is a bad choice, as it is quite insensitive, but the trick our grandmas used to gauge the temperature of infant food is still valid: use your elbow. &#xD;&#xA;&#xD;&#xA;The skin of the elbow is very thin, and it will very well notice the difference between a 35°C liquid (which feels roughly the same temperature as the elbow, remember that 37°C are normal inside the body, not on the skin outside) and a 40°C liquid (which feels too warm). If you were to use your fingers or the back of your hand, you wouldn't be able to tell the difference well enough, and will risk overshooting and killing the yeast. There are possibly other body parts which can feel the difference (I'd guess the tongue, if you don't scald it daily with hot drinks), but hygienewise, the elbow is probably better. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qr5KK.png" />
  <row Id="25608" PostHistoryTypeId="2" PostId="12436" RevisionGUID="e308c3bc-7900-42ce-92f9-425aa464d01f" CreationDate="2011-02-21T15:15:34.453" UserId="4963" Text="I have not seen a recipe that contains seltzer , but I would imagine that it is the same reaction that MSG has in Asian cooking, where restaurants can use cheap cuts and tenderizes the meat before cooking. Most MSG is banned in restaurants now.&#xD;&#xA;I myself have used coca cola in marinades in meats like ribs and pork belly as the acids does the same thing to the meat tendons as well as giving sweetness to the meat." />
  <row Id="25609" PostHistoryTypeId="5" PostId="12382" RevisionGUID="97960d0e-5274-4af4-99f8-743000c7a317" CreationDate="2011-02-21T16:17:24.487" UserId="4940" Comment="fixing screw up" Text="How can I store baking soda outside of the box it comes in? I buy baking soda in the orange box all the time however, I don't use it that often but hate leaving it in that box. Is there a proper way to store baking soda?&#xD;&#xA;&#xD;&#xA;I don't want to store it in the open box in the fridge because it tends to absorb flavor and I want to make sure I don't store it in an improper container either." />
  <row Id="25610" PostHistoryTypeId="4" PostId="12382" RevisionGUID="97960d0e-5274-4af4-99f8-743000c7a317" CreationDate="2011-02-21T16:17:24.487" UserId="4940" Comment="fixing screw up" Text="Storing Baking Soda" />
  <row Id="25611" PostHistoryTypeId="6" PostId="12382" RevisionGUID="97960d0e-5274-4af4-99f8-743000c7a317" CreationDate="2011-02-21T16:17:24.487" UserId="4940" Comment="fixing screw up" Text="&lt;storage-method&gt;&lt;baking-soda&gt;" />
  <row Id="25612" PostHistoryTypeId="2" PostId="12437" RevisionGUID="89a61b05-8c1d-4ca7-a7d0-e98a15f60bf5" CreationDate="2011-02-21T16:24:23.250" UserId="4580" Text="I cut slices of about 0.5 - 0.75 cm and I put them in the oven (with sauce of course) for about 45 - 60 min. If your slices are 2 cm I would try at 1.5 hour, but I have no notice of any formula." />
  <row Id="25613" PostHistoryTypeId="2" PostId="12438" RevisionGUID="8a302aa6-e19f-4f89-beb1-94e232cf32b6" CreationDate="2011-02-21T16:52:14.267" UserId="4963" Text="You will find if you look up tea smoking recipes, you can get a great smoking without wood chips(it uses rice,tea ,spices etc) which is great for indoor smoking. Use a wok with foil in the bottom, cake rack for meat and cover again foil so don't smoke out the house.&#xD;&#xA;It doesn't need the heat intensity that wood chips need." />
  <row Id="25614" PostHistoryTypeId="2" PostId="12439" RevisionGUID="6e39703e-466b-43d3-8b17-40c41d88b2bb" CreationDate="2011-02-21T16:59:05.357" UserId="3044" Text="Based on my subjective experience, Indian food is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, and mid-range is a few dollars more.&#xD;&#xA;&#xD;&#xA;Why is this?&#xD;&#xA;" />
  <row Id="25615" PostHistoryTypeId="1" PostId="12439" RevisionGUID="6e39703e-466b-43d3-8b17-40c41d88b2bb" CreationDate="2011-02-21T16:59:05.357" UserId="3044" Text="Why is resturant Indian food more expensive than Chinese?" />
  <row Id="25616" PostHistoryTypeId="3" PostId="12439" RevisionGUID="6e39703e-466b-43d3-8b17-40c41d88b2bb" CreationDate="2011-02-21T16:59:05.357" UserId="3044" Text="&lt;chinese-cuisine&gt;&lt;indian-cuisine&gt;&lt;restaurant&gt;" />
  <row Id="25617" PostHistoryTypeId="5" PostId="12439" RevisionGUID="5ed9da57-4e74-48f5-ad36-89aeea115047" CreationDate="2011-02-21T17:17:40.807" UserId="41" Comment="Reworded into a (sort of) cooking question" Text="Based on my subjective experience, Indian food at restaurants is more expensive than Chinese. This seems to hold across restaurant classes, low end takeout is a buck or two more then Chinese takeout, and mid-range is a few dollars more.&#xD;&#xA;&#xD;&#xA;Could this be due to the cost of preparation itself - ingredients, equipment, etc. - or is this likely just a result of the local economics?" />
  <row Id="25618" PostHistoryTypeId="4" PostId="12439" RevisionGUID="5ed9da57-4e74-48f5-ad36-89aeea115047" CreationDate="2011-02-21T17:17:40.807" UserId="41" Comment="Reworded into a (sort of) cooking question" Text="Is Indian food more expensive to prepare than Chinese food?" />
  <row Id="25619" PostHistoryTypeId="2" PostId="12440" RevisionGUID="4e7f57c1-3bb7-4734-aa21-17aee840f2fa" CreationDate="2011-02-21T17:49:54.667" UserId="123" Text="I'm thinking of cooking some steak and storing it for later use in a cold salad. If I cook it to medium rare and cut it into strips and store it in the firdge, will it be safe to eat later? I know any bacteria mostly grows on the surface of the meat so that should be killed when cooked, but is there a higher danger of contamination on the now exposed, less cooked surface area? &#xD;&#xA;&#xD;&#xA;If I put it in a clean container I'm guessing the pink parts are just as prone to further contamination as the outer surface. &#xD;&#xA;&#xD;&#xA;If kept in this condition, how long should I expect this meat to stay good for in the fridge?&#xD;&#xA;&#xD;&#xA;What would be different if we were talking about a partially eaten steak stored for later consumption?" />
  <row Id="25620" PostHistoryTypeId="1" PostId="12440" RevisionGUID="4e7f57c1-3bb7-4734-aa21-17aee840f2fa" CreationDate="2011-02-21T17:49:54.667" UserId="123" Text="Food safety concerns regarding cooked steak stored in the fridge" />
  <row Id="25621" PostHistoryTypeId="3" PostId="12440" RevisionGUID="4e7f57c1-3bb7-4734-aa21-17aee840f2fa" CreationDate="2011-02-21T17:49:54.667" UserId="123" Text="&lt;food-safety&gt;&lt;steak&gt;" />
  <row Id="25622" PostHistoryTypeId="2" PostId="12441" RevisionGUID="dca03a5f-688f-43bf-aaa0-7c1025b22cec" CreationDate="2011-02-21T18:19:42.247" UserId="611" Text="Near as I can tell, it's probably the local economics. It seems to me that the cost is different per &quot;component&quot; but would probably balance out in the end.&#xD;&#xA;&#xD;&#xA;Chinese food, generally speaking, relies more on fresh vegetables (carrots, peas, bean-sprouts, broccoli etc.) and meat. This means that the storage costs and spoilage costs are higher relative to Indian food, which is higher in legumes and beans that are much easier and cheaper to store, and last forever when dry.&#xD;&#xA;&#xD;&#xA;On the other hand, Chinese is generally quicker to prepare (think stir fry, though not only), which means less time on the fire, and less man-power used. Indian food usually requires more cooking time, which may mean that the restaurant has a larger capital outlay for stove space.&#xD;&#xA;&#xD;&#xA;Aside from that, in my experience at least, Indian is usually a register above Chinese for &quot;comparable&quot; places. The Indian equivalent of a Chinese place serving simple rice and 10-12 stir-fry dishes would be a simple Thali bar, but there aren't many of those, as us Westerners like to order several different meat/vegetable main dishes at a time, as opposed to a set menu.&#xD;&#xA;&#xD;&#xA;Anyway, note that I haven't done any proper costing of these type of food preparation.&#xD;&#xA;" />
  <row Id="25623" PostHistoryTypeId="2" PostId="12442" RevisionGUID="2220412b-e74c-498b-8fcf-02cea7efa4d9" CreationDate="2011-02-21T18:22:30.747" UserId="4969" Text="The experts at &lt;a href=&quot;http://www.outdoorgormet.com&quot;&gt;Outdoor Gourmet&lt;/a&gt; suggest:&#xD;&#xA;&#xD;&#xA;Soak the grilling plank for 1-2 hrs.&#xD;&#xA;Preheat the oven to 350°-400°.&#xD;&#xA;Place food on grilling plank; place the grilling plank in oven. Put a baking dish under it to catch the drips.&#xD;&#xA;Bake according to recipe until done.&#xD;&#xA;Reserve grilling plank to use again in the oven or on the grill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25624" PostHistoryTypeId="2" PostId="12443" RevisionGUID="0f183c55-f9fa-436e-8b23-ad35321c27c2" CreationDate="2011-02-21T18:44:08.260" UserDisplayName="user4971" Text="I've used an induction cooktop for 6 months, after many years of gas cooktops. We bought a 5-burner Miele for about $2800. There are less expensive cooktops but we wanted 5 burners.&#xD;&#xA;&#xD;&#xA;Pros:&#xD;&#xA;&#xD;&#xA; - Heating is *very* fast, so fast that you have to adjust your cooking habits so pots don't boil over and food doesn't burn. It's probably 20-30% faster than gas to heat a pot.&#xD;&#xA; - The flat cooktop is easy to clean.&#xD;&#xA; - Energy efficient. You can get away with a less powerful ventilation system, such as an downdraft system in a center island, instead of a huge overhead system dominating your kitchen.&#xD;&#xA; - Lots of control: change the heating setting, and the pot responds instantly. Great for going from a boil to a simmer.&#xD;&#xA;&#xD;&#xA;Cons:&#xD;&#xA;&#xD;&#xA; - Be prepared to shop around for cookware. As you probably know, induction requires pans made of magnetic material, but that's just the beginning of the story. We tried 5-6 different induction-ready brands before we settled on a winner. More details follow.&#xD;&#xA; - Different brands of cookware make different amounts of noise on induction ranges: humming, rattling, *screeeeeeeeeee* sounds, etc., especially at high power settings. That's because of the magnetic technology. Expensive Demeyere pans were annoyingly loud. Expensive All-Clad pans were quieter but still audible (we kept these). The quietest are cast-iron such as Le Creuset: almost dead silent (we cook most often with these now). A few cheaper pans were unbelievably loud. Advice: buy one pan, try it for boiling water at high settings, and return it if you're not happy.&#xD;&#xA; - Large griddles don't seem to work well, e.g., for pancakes. Cold spots remain on the outer edge. We tried several cast-iron griddles and they all did this, especially if you use multiple burners at a time. Even when allowed the griddles to heat up for 15-20 minutes in advance, cooking is uneven. (Eventually we bought a $40 electric griddle for pancakes.) I see a similar problem when cooking with a large paella pan on the largest burner: the middle is hottest.&#xD;&#xA; - With gas, you can look at the flame and get a feel for what level you need. With induction (and electric, I suppose), all you have is an abstract number like &quot;8&quot; which does not correspond to anything memorable for me, and the scale isn't linear, so it's hard to build intuition. My wife misses gas a lot because of this.&#xD;&#xA;&#xD;&#xA;Are we glad we went with induction? I'm not sure. We miss some of our great old (non-magnetic) pans, especially our large 2-burner griddle. If the cooktop died tomorrow, we would probably consider running gas to the kitchen." />
  <row Id="25625" PostHistoryTypeId="2" PostId="12444" RevisionGUID="600efce4-671b-4256-a0f7-6ea77d1b2eca" CreationDate="2011-02-21T19:11:46.063" UserId="4972" Text="I generally only cook steak medium-rare, and I am able to leave the leftovers in the refrigerator for up to 6 days or so (most recommendations say 3-5 days) and have never had any issues as long as it's wrapped properly. If you just put the meat on the plate and stick it in the fridge without any cover I imagine it would spoil quicker.&#xD;&#xA;&#xD;&#xA;Whether it's partially eaten or not should not make any difference. What is important however, is to store the steak in the refrigerator right after you've cooked it and cut it so that it doesn't sit out at room temperature for too long." />
  <row Id="25626" PostHistoryTypeId="2" PostId="12445" RevisionGUID="22253b83-0cf6-4a45-804a-d91d0ce0a97f" CreationDate="2011-02-21T19:28:28.430" UserId="990" Text="Also worth mentioning is to be careful about the wood you choose. If you want to be spendy and buy actual grilling planks that's fine, but if you try to be clever and cut down wood planks on your own then make sure you avoid pressure-treated lumber. It contains some rather nasty poisonous chemicals that will evaporate at oven and grill temperatures." />
  <row Id="25627" PostHistoryTypeId="2" PostId="12446" RevisionGUID="595bdbca-c1f5-499c-a722-1524b8e2fdf9" CreationDate="2011-02-21T19:48:52.437" UserId="4414" Text="I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because, although it depends on convection to transfer heat just like an oven, oil has a far higher specific heat than air so it is able to store much more heat at a given temperature, and thus transfer that heat to the food being cooked much faster than air. It then went on to mention that oil has significantly less heat storage capacity than water - according to this [specific heat table][1], it looks like water has around 2.5 times the heat capacity as most oils. This got me thinking about whether there’d be any way to “deep fry” something in water. What I mean by “deep fry” in water is - get the water up around the temperature you’d get in a deep fryer, and then drop some food in. This way you’d get the same temperature as the oil, and therefore hopefully you’d have the same Maillard reaction. but none of the oilyness from frying. I’d like to give this a try. but there are a few important hurdles I’d have to get over first and I’m wondering if anyone here has any guidance. around a few questions this raises:&#xD;&#xA;&#xD;&#xA; 1 - I did some calculations and it looks like yI’d have to get the pressure up to around 70 psi above atmospheric pressure in order to get the water up around 155C - Probably I’d want to go a bit higher than this in practice. It doesn’t seem to be out of the realm of possibility that a pressure cooker could exist that could handle this kind of pressure (bicycle tires go a lot higher than this), but I only see pressure cookers that go up to around 15psi. Do pressure cookers that handle this high of pressure exist? Otherwise, might there be other kitchen-sized industrial equipment that could achieve this high of pressure and temperature?&#xD;&#xA;&#xD;&#xA; 2 - Can I expect a maillard reaction to occur at high pressure, or will the pressure make the reaction require relatively higher temperature and therefore preclude it from occuring?&#xD;&#xA;&#xD;&#xA; 3 - Can I expect a maillard reaction to occur under water? Everythíng I read about the maillard reaction mentions that it will only happen after the water on the surface of the food evaporates. This makes sense at standard pressures, but will the water in and of itself make the maillard reaction difficult or impossible (since one of the outputs of maillard is more water), or is the water mentioned ONLY because it keeps the temperature so low.&#xD;&#xA;&#xD;&#xA; 4 - Is there any chance that I’d get any crisping through this process? I’m thinking that if I depressurize the food while the surface is superheated (obviously I’d have to figure out a way to get it out of the water bath first), I’d get some amount of the water in the surface boiled away as the pressure dropped, and thus some crisping.  Might this work?&#xD;&#xA;&#xD;&#xA;Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. I’m thinking that my first step would be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think I’d be able to tell if I could get any reasonable browning in water, and proceed from there if the results were favorable.&#xD;&#xA;&#xD;&#xA;I'd really appreciate any insight, either from experience with pressure cooking of non-traditionally-pressure-cooked foods, or other experience, or possibly from understanding more about how maillard works and what I would expect at high pressure and submerged.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html" />
  <row Id="25628" PostHistoryTypeId="1" PostId="12446" RevisionGUID="595bdbca-c1f5-499c-a722-1524b8e2fdf9" CreationDate="2011-02-21T19:48:52.437" UserId="4414" Text="Maillard in a Pressure Cooker" />
  <row Id="25629" PostHistoryTypeId="3" PostId="12446" RevisionGUID="595bdbca-c1f5-499c-a722-1524b8e2fdf9" CreationDate="2011-02-21T19:48:52.437" UserId="4414" Text="&lt;deep-frying&gt;&lt;pressure-cooker&gt;&lt;maillard&gt;" />
  <row Id="25630" PostHistoryTypeId="2" PostId="12447" RevisionGUID="0e997aff-db48-4b35-ae4c-f27ada120c4b" CreationDate="2011-02-21T20:24:40.967" UserId="3750" Text="So a basic bread recipe might look like (off top of head, not sure if these amounts make any sense)&#xD;&#xA;&#xD;&#xA;    100 Bread Flour&#xD;&#xA;     30 Water&#xD;&#xA;      1 oil&#xD;&#xA;    ....&#xD;&#xA;&#xD;&#xA;I know the flour is in weight ounces, but often times in side-by-side recipes I see the water converted into fluid ounces (8 ounces of water equaling 1c).  I know sometimes it just so happens that they're the same, but with water that is not so.  1 fl oz water ~= 1.05 av oz water.  Close, but off by near 1/2 oz by the time you add 8 of them.&#xD;&#xA;&#xD;&#xA;So which do bakers use with fluids?  Do they use av or fl?  Should I expect to be able to weigh my fluids along with everything else or do I need to convert to fl?" />
  <row Id="25631" PostHistoryTypeId="1" PostId="12447" RevisionGUID="0e997aff-db48-4b35-ae4c-f27ada120c4b" CreationDate="2011-02-21T20:24:40.967" UserId="3750" Text="Baker percentages, weights, volumes, and such." />
  <row Id="25632" PostHistoryTypeId="3" PostId="12447" RevisionGUID="0e997aff-db48-4b35-ae4c-f27ada120c4b" CreationDate="2011-02-21T20:24:40.967" UserId="3750" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="25633" PostHistoryTypeId="2" PostId="12448" RevisionGUID="9610d39b-1920-4e8c-9762-5df70adba7f8" CreationDate="2011-02-21T20:33:58.250" UserId="4414" Text="As you mention, cooking the steak to medium rare does indeed kill the bacteria on the surface of the steak which is where most of the risk of contamination exists, so immediately after you've cooked the steak, if you eat it, you're probably pretty safe unless there happened to be bad organisms living *inside* the meat.&#xD;&#xA;&#xD;&#xA;Assuming that you've got a good piece of meat, with nothing terrible inside it, after you cook the meat, what you need to worry about most is bacteria that *you* introduce to the meat, and so to answer your question, cutting meat shouldn't affect the safety of storing meat *after* cooking at all (as long as you use a clean knife/cutting board).&#xD;&#xA;&#xD;&#xA;While cooking the meat does initially kill all of the surface bacteria, the fact that the surface was once cooked doesn't really do anything to deter new bacteria from moving in and going to town on the meat.  What this means is that you need to be very careful to keep meat in sanitary conditions regardless of whether the exposed surface has been previously cooked or not if you're planning to eat it without cooking it again.&#xD;&#xA;&#xD;&#xA;So, to recap, if you take a piece of meat where *all* bacteria has been killed via cooking, and seal it without introducing new bacteria, you should be safe to eat it.&#xD;&#xA;&#xD;&#xA;The one remaining issue is that we're not talking about a steak that's necessarily had all bacteria killed.  There's a possibility that some bacteria survived the cooking inside the meat.  If this is the case, you may be safe to eat the meat right away if there are very few of these bacteria present (depending on what they are), but the longer you wait - even if you seal the whole thing up - the longer you're giving those bacteria to multiply into large enough quantities that they can destroy the meat and/or sicken you.  To avoid this, you want to put the meat in the refrigerator, as soon as possible to slow bacterial action, and eat it as soon as possible.  Like John, I've had success with around 3-5 days, but it really depends on what you're starting with, so I'd highly recommend that you have a good look/sniff before you eat to see if there are any signs of spoilage and discard if so.  Again, this is a risk whether you cut the meat or not, so that isn't really a factor here.&#xD;&#xA;&#xD;&#xA;So, in summary, cut the meat if you like - that should make no difference.  Get it sealed up as soon as possible without exposing it to anything non-sterile.  Put it in the refrigerator as soon as possible.  Throw it out if at any point you detect spoilage.  Following these steps you should be safe to keep your leftovers for 3-5 days and only rarely need to discard spoiled food." />
  <row Id="25634" PostHistoryTypeId="5" PostId="12416" RevisionGUID="e904dc71-fd49-4005-bde4-e3003b888b0b" CreationDate="2011-02-21T20:38:38.463" UserId="3432" Comment="Added demo link" Text="Although Aaronut is entirely right in stating that you would be better off using alternate colourings that do not damage the texture of your icing, you can use normal food colourings, I do quite often.&#xD;&#xA;&#xD;&#xA;When I use them on fondant or marzipan, the main issue is the capacity of the icing to absorb the colouring.  They have limited ability to tolerate the liquid, so if you need a deep colour, expect a bit of a fight.&#xD;&#xA;&#xD;&#xA;The best method I have come up with, is to treat it like pulling candy.  Put the required amount of icing in a bowl and make a well and enough material to fold over that well.  Put in a small amount of colouring and fold over.  I tend to start off by squidging it about in folding motions to get the liquid in to the material, it'll be quite tacky at first.  Then I roll it between my hands in to a sausage, fold in half lengthways, roll, fold, roll, fold...&#xD;&#xA;&#xD;&#xA;It'll marble up to start with, given the folds, but eventually become one solid colour and will become less tacky with each fold, in a similar way that kneading bread makes it progressively more coherent.&#xD;&#xA;&#xD;&#xA;Once settled, roll towards a ball/block rather than a sausage, then you can roll it out ready for use.  If you are a very minute amount over the moisture level that you can roll it, try to incorporate a small amount of icing sugar (confectioner's) whilst folding to dry it out, like adding flour to bread.&#xD;&#xA;&#xD;&#xA;It works, but is messy, take all rings off and expect to need to wash your hands a lot.&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;Found a video that roughly shows how I would do it, except the demonstrator has a different way of applying the colouring to the fondant initially and is using a much larger quantity than I tend to, so does not hand roll in the air as much as I would or as fast.&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/video_2333485_coloring-cake-fondant.html&#xD;&#xA;" />
  <row Id="25636" PostHistoryTypeId="2" PostId="12449" RevisionGUID="ab675c5a-9af6-41f7-a491-d0c7fc3ca09f" CreationDate="2011-02-21T20:41:35.343" UserId="41" Text="If specific units are not given (i.e. you just have a ratio), then you should *always* go by weight, not volume.&#xD;&#xA;&#xD;&#xA;Everything that happens in baking, every chemical reaction, is based on the actual number of *molecules* of a particular ingredient, which corresponds to its weight.  Volume is simply a rough approximation used in many home cooking/baking recipes.&#xD;&#xA;&#xD;&#xA;Note that if using metric measurements (g or mL) then the weight vs. volume measurements actually *are* the same for water.  So consider using metric for baking, if you can, because that way the conversions are much easier and you can measure out your liquids in a measuring cup without having to do any conversion math." />
  <row Id="25637" PostHistoryTypeId="5" PostId="12448" RevisionGUID="e4622285-6fb2-47e9-88e0-7ca99c71849d" CreationDate="2011-02-21T20:57:56.273" UserId="4414" Comment="added paragraph re. partially eaten steaks." Text="As you mention, cooking the steak to medium rare does indeed kill the bacteria on the surface of the steak which is where most of the risk of contamination exists, so immediately after you've cooked the steak, if you eat it, you're probably pretty safe unless there happened to be bad organisms living *inside* the meat.&#xD;&#xA;&#xD;&#xA;Assuming that you've got a good piece of meat, with nothing terrible inside it, after you cook the meat, what you need to worry about most is bacteria that *you* introduce to the meat, and so to answer your question, cutting meat shouldn't affect the safety of storing meat *after* cooking at all (as long as you use a clean knife/cutting board).&#xD;&#xA;&#xD;&#xA;While cooking the meat does initially kill all of the surface bacteria, the fact that the surface was once cooked doesn't really do anything to deter new bacteria from moving in and going to town on the meat.  What this means is that you need to be very careful to keep meat in sanitary conditions regardless of whether the exposed surface has been previously cooked or not if you're planning to eat it without cooking it again.&#xD;&#xA;&#xD;&#xA;So, to recap, if you take a piece of meat where *all* bacteria has been killed via cooking, and seal it without introducing new bacteria, you should be safe to eat it.&#xD;&#xA;&#xD;&#xA;The one remaining issue is that we're not talking about a steak that's necessarily had all bacteria killed.  There's a possibility that some bacteria survived the cooking inside the meat.  If this is the case, you may be safe to eat the meat right away if there are very few of these bacteria present (depending on what they are), but the longer you wait - even if you seal the whole thing up - the longer you're giving those bacteria to multiply into large enough quantities that they can destroy the meat and/or sicken you.  To avoid this, you want to put the meat in the refrigerator, as soon as possible to slow bacterial action, and eat it as soon as possible.  Like John, I've had success with around 3-5 days, but it really depends on what you're starting with, so I'd highly recommend that you have a good look/sniff before you eat to see if there are any signs of spoilage and discard if so.  Again, this is a risk whether you cut the meat or not, so that isn't really a factor here.&#xD;&#xA;&#xD;&#xA;Regarding partially eaten steaks, this is just introducing one more place where bacteria can get on the steak before it's sealed up and refrigerated.  I could see this being no issue (if you're cutting off a piece of the steak, and sealing/refrigerating the rest while eating), or a significant issue if you're cutting the steak with utensils that have been in your mouth, or worse, trying to store a piece of steak that's been in your mouth.  In those cases you're almost certainly introducing more bacteria and decreasing the amount of time you'll have before spoilage occurs.&#xD;&#xA;&#xD;&#xA;So, in summary, cut the meat if you like - that should make no difference.  Get it sealed up as soon as possible without exposing it to anything non-sterile.  Put it in the refrigerator as soon as possible.  Throw it out if at any point you detect spoilage.  Following these steps you should be safe to keep your leftovers for 3-5 days and only rarely need to discard spoiled food." />
  <row Id="25638" PostHistoryTypeId="5" PostId="12446" RevisionGUID="80ff7aea-ad32-4991-889d-ec362a5bb698" CreationDate="2011-02-21T21:01:07.533" UserId="4414" Comment="fixed grammar and formatting, removed unnecessary, and possibly incorrect discussion of convection vs. oven" Text="I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to transfer that heat to the food being cooked much faster than an oven. It then went on to mention that oil has significantly less heat storage capacity than water - according to this [specific heat table][1], it looks like water has around 2.5 times the heat capacity as most oils. This got me thinking about whether there’d be any way to “deep fry” something in water. What I mean by “deep fry” in water is - get the water up around the temperature you’d get in a deep fryer, and then drop some food in. This way you’d get the same temperature as the oil, and therefore hopefully you’d have the same Maillard reaction. but none of the oilyness from frying. I’d like to give this a try. but there are a few important hurdles I’d have to get over first and I’m wondering if anyone here has any guidance. around a few questions this raises:&#xD;&#xA;&#xD;&#xA; 1. I did some calculations and it looks like I’d have to get the pressure up to around 70 psi above atmospheric pressure in order to get the water up around 155C - Probably I’d want to go a bit higher than this in practice. It doesn’t seem to be out of the realm of possibility that a pressure cooker could exist that could handle this kind of pressure (bicycle tires go a lot higher than this), but I only see pressure cookers that go up to around 15psi. Do pressure cookers that handle this high of pressure exist? Otherwise, might there be other kitchen-sized industrial equipment that could achieve this high of pressure and temperature?&#xD;&#xA;&#xD;&#xA; 2. Can I expect a maillard reaction to occur at high pressure, or will the pressure make the reaction require relatively higher temperature and therefore preclude it from occuring?&#xD;&#xA;&#xD;&#xA; 3. Can I expect a maillard reaction to occur under water? Everythíng I read about the maillard reaction mentions that it will only happen after the water on the surface of the food evaporates. This makes sense at standard pressures, but will the water in and of itself make the maillard reaction difficult or impossible (since one of the outputs of maillard is more water), or is the water mentioned ONLY because it keeps the temperature so low.&#xD;&#xA;&#xD;&#xA; 4. Is there any chance that I’d get any crisping through this process? I’m thinking that if I depressurize the food while the surface is superheated (obviously I’d have to figure out a way to get it out of the water bath first), I’d get some amount of the water in the surface boiled away as the pressure dropped, and thus some crisping.  Might this work?&#xD;&#xA;&#xD;&#xA;Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. I’m thinking that my first step would be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think I’d be able to tell if I could get any reasonable browning in water, and proceed from there if the results were favorable.&#xD;&#xA;&#xD;&#xA;I'd really appreciate any insight, either from experience with pressure cooking of non-traditionally-pressure-cooked foods, or other experience, or possibly from understanding more about how maillard works and what I would expect at high pressure and submerged.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html" />
  <row Id="25639" PostHistoryTypeId="5" PostId="12332" RevisionGUID="c7cd0df7-a03f-4c76-a482-86a8c814dde8" CreationDate="2011-02-21T21:07:11.527" UserId="4922" Comment="Poor HOT tea, not iced tea into shaker." Text="I find this to be a great technique for making iced tea: &#xD;&#xA;&#xD;&#xA;1) Use double the amount of tea as you normally would for the water. I prefer simple black tea in bag form for iced tea. Loose tea seems a bit high end for iced tea. &#xD;&#xA;&#xD;&#xA;2) Bring water close to but not boiling (seems to make the right amount of bitterness for my taste). &#xD;&#xA;&#xD;&#xA;3) Steep tea for normal amount of time. Sweeten while hot (so sweetener dissolves) to taste&#xD;&#xA;&#xD;&#xA;4) Here is my move... **pack a stainless steel cocktail shaker full of ice**. Pour hot tea into cocktail shaker and shake vigorously. You will be shocked how quickly the tea cools down. &#xD;&#xA;&#xD;&#xA;5) Pack a tall pint glass full of ice. Pour tea from shaker into glass. Garnish with lemon. Sip. Think of easier times. " />
  <row Id="25640" PostHistoryTypeId="2" PostId="12450" RevisionGUID="3b55fbb5-8b85-4c0f-a93a-e04e58e8bdce" CreationDate="2011-02-21T21:41:53.537" UserId="363" Text="I want to make root beer, what are the ingredients required to produce that signature flavor?" />
  <row Id="25641" PostHistoryTypeId="1" PostId="12450" RevisionGUID="3b55fbb5-8b85-4c0f-a93a-e04e58e8bdce" CreationDate="2011-02-21T21:41:53.537" UserId="363" Text="Ingredients of Root Beer" />
  <row Id="25642" PostHistoryTypeId="3" PostId="12450" RevisionGUID="3b55fbb5-8b85-4c0f-a93a-e04e58e8bdce" CreationDate="2011-02-21T21:41:53.537" UserId="363" Text="&lt;ingredients&gt;&lt;beverages&gt;" />
  <row Id="25643" PostHistoryTypeId="2" PostId="12451" RevisionGUID="4c0dbcc6-44dc-4ec9-a722-3e9d3a3ab7ae" CreationDate="2011-02-21T22:14:56.030" UserId="60" Text="The primary ingredient in the root beer flavor is traditionally [sassafras root][1]. However, modern root beer uses artificial sassafras flavoring because the US FDA banned [safrole][2], the oil from sassafras root. It is considered a weak carcinogen as well as a List I chemical by the DEA (used in the manufacture of illicit substances). &#xD;&#xA;&#xD;&#xA;Beyond sassafras the ingredients vary widely and drastically between manufacturers. The most common include vanilla, wintergreen, cherry/spruce bark, licorice, anise, and many more. A more [complete list of root beer ingredients][3] can be found on the wikipedia page.&#xD;&#xA;&#xD;&#xA;If you're looking to make your own, I suggest finding a recipe and following it. Given the vast array of ingredients present, you'll have to do a ton of experimentation to stumble upon a suitable flavor without a recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Sassafras&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Safrole&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Root_beer" />
  <row Id="25644" PostHistoryTypeId="2" PostId="12452" RevisionGUID="e6df7b23-cbfa-4819-abff-1685906225b8" CreationDate="2011-02-21T22:45:34.953" UserDisplayName="user4974" Text="Soft cheeses usually last at least 2 months in my fridge, but hard cheeses last 5 times that long" />
  <row Id="25645" PostHistoryTypeId="2" PostId="12453" RevisionGUID="e33fa72d-a5f7-4a48-9601-9e2998773bef" CreationDate="2011-02-22T00:21:27.797" UserId="4972" Text="Grapefruits are one of my favorite fruits, and you can get around the entire process by just tossing the whole fruit in a high quality juicer... then you can drink it and never have to worry about spraying yourself (unless you accidentally spill!)&#xD;&#xA;&#xD;&#xA;You can go further by adding other fruits like strawberry or grape and even some vegetables with low acid content (so the fruit will overpower the taste of these) and make yourself a very tasty and healthy beverage." />
  <row Id="25646" PostHistoryTypeId="2" PostId="12454" RevisionGUID="9fc7809d-0371-4c0f-95b7-878fe8f8fe56" CreationDate="2011-02-22T01:10:09.470" UserId="3750" Text="Root Beer Extract + sugar + champaign yeast.  You can make your own extract but I certainly wouldn't go there first." />
  <row Id="25647" PostHistoryTypeId="5" PostId="12431" RevisionGUID="8efc4661-c271-4fb5-814c-ccbd0b4c770b" CreationDate="2011-02-22T01:14:50.007" UserId="1236" Comment="grammar/formatting (mostly spaces after commas)" Text="For a slight twist, I do a Asian version. I make a broth of chicken stock, chili, ginger, lemongrass, lime leaves, soy, sweet soy, fish sauce and brown sugar. Bring this to a boil and pour over pork belly (belly has a great ratio of fat and meat). Cover the dish with foil and cook for 2 1/2 hours. Once cooked let it cool in stock so not to dry out. Reduce your stock after skimming fat and continue to make your BBQ sauce which will have great acidity from all the flavours.  The pork will shred beautifully and have a great texture." />
  <row Id="25648" PostHistoryTypeId="2" PostId="12455" RevisionGUID="507ed13a-f8cf-463a-a852-e61dfc327313" CreationDate="2011-02-22T01:35:39.327" UserId="3655" Text="I have fond memories of deer hunting with my uncle when I was younger... not only for the thrill of the hunt (as I'm sure most do), but also for the spoils: venison. Apparently, I was the only one of the kids who enjoyed the meat (I guess I have weird tastes?). It wasn't until recently that I identified the specific taste that I enjoyed: gaminess.&#xD;&#xA;&#xD;&#xA;Anyway, it's incredibly difficult to buy venison where I live, and the prices on the net are unacceptable. So, that leaves me looking for a flavoring I can simply add to what I eat. Unfortunately, this has not been easy.&#xD;&#xA;&#xD;&#xA;I have seen &quot;liquid smoke&quot; before (which I was told tastes exactly like how it's described), but nothing close to this.&#xD;&#xA;&#xD;&#xA;Where can I find a &quot;liquid game&quot; or a similar sauce? Can I reproduce this flavor with other spices?" />
  <row Id="25649" PostHistoryTypeId="1" PostId="12455" RevisionGUID="507ed13a-f8cf-463a-a852-e61dfc327313" CreationDate="2011-02-22T01:35:39.327" UserId="3655" Text="How can I reproduce a &quot;gamey&quot; flavor?" />
  <row Id="25650" PostHistoryTypeId="3" PostId="12455" RevisionGUID="507ed13a-f8cf-463a-a852-e61dfc327313" CreationDate="2011-02-22T01:35:39.327" UserId="3655" Text="&lt;flavor&gt;" />
  <row Id="25651" PostHistoryTypeId="2" PostId="12456" RevisionGUID="b2899a50-56d8-49a2-bf62-a3656cd889e1" CreationDate="2011-02-22T01:39:40.000" UserId="4976" Text="I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients.&#xD;&#xA;&#xD;&#xA;I've been combining a can of tomato paste with about 16 oz of water and some sugar to cut the acidity, and reducing it a little, but all I end up with is watery tomato paste.&#xD;&#xA;&#xD;&#xA;It's more likely that I am missing a key ingredient (like a can of diced tomatoes) than a critical preparation step, but I'm curious about other people's experience." />
  <row Id="25652" PostHistoryTypeId="1" PostId="12456" RevisionGUID="b2899a50-56d8-49a2-bf62-a3656cd889e1" CreationDate="2011-02-22T01:39:40.000" UserId="4976" Text="Making Tomato Sauce from Tomato Paste" />
  <row Id="25653" PostHistoryTypeId="3" PostId="12456" RevisionGUID="b2899a50-56d8-49a2-bf62-a3656cd889e1" CreationDate="2011-02-22T01:39:40.000" UserId="4976" Text="&lt;sauce&gt;&lt;tomatoes&gt;" />
  <row Id="25654" PostHistoryTypeId="2" PostId="12457" RevisionGUID="66a8dc4b-9606-4564-ab0c-cbda2798f954" CreationDate="2011-02-22T01:42:09.090" UserId="2569" Text="Beef can make a fairly acceptable venison substitute if you marinate it the same way you would venison. For example, juniper berries are a flavor I associate with venison marinade, so using them on beef gets me that &quot;almost there&quot; taste. It's never quite the same, though; sorry." />
  <row Id="25655" PostHistoryTypeId="5" PostId="12446" RevisionGUID="bfc5cf13-cdc9-4160-99e0-c48bb220c66e" CreationDate="2011-02-22T01:45:51.840" UserId="4414" Comment="added more detail on question 3 about references all mention water as a factor specifically because of the temperature issue." Text="I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to transfer that heat to the food being cooked much faster than an oven. It then went on to mention that oil has significantly less heat storage capacity than water - according to this [specific heat table][1], it looks like water has around 2.5 times the heat capacity as most oils. This got me thinking about whether there’d be any way to “deep fry” something in water. What I mean by “deep fry” in water is - get the water up around the temperature you’d get in a deep fryer, and then drop some food in. This way you’d get the same temperature as the oil, and therefore hopefully you’d have the same Maillard reaction. but none of the oilyness from frying. I’d like to give this a try. but there are a few important hurdles I’d have to get over first and I’m wondering if anyone here has any guidance. around a few questions this raises:&#xD;&#xA;&#xD;&#xA; 1. I did some calculations and it looks like I’d have to get the pressure up to around 70 psi above atmospheric pressure in order to get the water up around 155C - Probably I’d want to go a bit higher than this in practice. It doesn’t seem to be out of the realm of possibility that a pressure cooker could exist that could handle this kind of pressure (bicycle tires go a lot higher than this), but I only see pressure cookers that go up to around 15psi. Do pressure cookers that handle this high of pressure exist? Otherwise, might there be other kitchen-sized industrial equipment that could achieve this high of pressure and temperature?&#xD;&#xA;&#xD;&#xA; 2. Can I expect a maillard reaction to occur at high pressure, or will the pressure make the reaction require relatively higher temperature and therefore preclude it from occuring?&#xD;&#xA;&#xD;&#xA; 3. Can I expect a maillard reaction to occur under water? Everythíng I read about the maillard reaction mentions that it will only happen after the water on the surface of the food evaporates *specifically because water keeps the temperature too low*. This makes sense at standard pressures, but will the water in and of itself make the maillard reaction difficult or impossible (since one of the outputs of maillard is more water), or is the water mentioned ONLY because it keeps the temperature so low.  All of the references I've found that say water deters the reaction specifically state that this is because of the temperature factor.&#xD;&#xA;&#xD;&#xA; 4. Is there any chance that I’d get any crisping through this process? I’m thinking that if I depressurize the food while the surface is superheated (obviously I’d have to figure out a way to get it out of the water bath first), I’d get some amount of the water in the surface boiled away as the pressure dropped, and thus some crisping.  Might this work?&#xD;&#xA;&#xD;&#xA;Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. I’m thinking that my first step would be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think I’d be able to tell if I could get any reasonable browning in water, and proceed from there if the results were favorable.&#xD;&#xA;&#xD;&#xA;I'd really appreciate any insight, either from experience with pressure cooking of non-traditionally-pressure-cooked foods, or other experience, or possibly from understanding more about how maillard works and what I would expect at high pressure and submerged.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html" />
  <row Id="25656" PostHistoryTypeId="2" PostId="12458" RevisionGUID="64bbf382-f772-4226-9afa-c1ef5923a4fd" CreationDate="2011-02-22T01:53:16.683" UserId="1685" Text="I've been making peanut butter cookies, but skipping the step of pressing the top of the cookie down with a fork.   What does this step do for the cookies?" />
  <row Id="25657" PostHistoryTypeId="1" PostId="12458" RevisionGUID="64bbf382-f772-4226-9afa-c1ef5923a4fd" CreationDate="2011-02-22T01:53:16.683" UserId="1685" Text="In peanut butter cookies, what is the criss-crossed pattern on the top good for?" />
  <row Id="25658" PostHistoryTypeId="3" PostId="12458" RevisionGUID="64bbf382-f772-4226-9afa-c1ef5923a4fd" CreationDate="2011-02-22T01:53:16.683" UserId="1685" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="25659" PostHistoryTypeId="2" PostId="12459" RevisionGUID="6156a6bd-e8c9-4b7f-b5e4-7abfb92ab2d9" CreationDate="2011-02-22T02:03:27.137" UserId="218" Text="Nothing. It's just cosmetic. I didn't even know I was &quot;supposed&quot; to be doing that until I'd been making them for years." />
  <row Id="25660" PostHistoryTypeId="2" PostId="12460" RevisionGUID="0e428674-7f08-403b-ace5-70084020d6b5" CreationDate="2011-02-22T02:06:22.937" UserId="3233" Text="This is a secondhand answer from a secondhand chef :) but my wife absolutely insists on browning pulled pork and it is truly the worst pulled pork I have ever had. She rarely uses the Internet, so I doubt she will discover that I have said this. After 41 years of getting that pork past my taste buds, I am not about to let her find out how bad it is now. Not from me! :)&#xD;&#xA;&#xD;&#xA;I am sorry for writing so much but I would just like to give you that anecdote from my life in the hope that you do not follow her lead." />
  <row Id="25661" PostHistoryTypeId="2" PostId="12461" RevisionGUID="0b24a077-fd81-45a6-a19e-0eb9f0304044" CreationDate="2011-02-22T02:12:03.393" UserId="3233" Text="I actually just asked my wife about this! It turns out that the dough used for most peanut butter cookies is a little thicker than regular cookie dough. Pressing it can help it to cook more evenly. I don't know how much it helps, but she seemed to think it was pretty important!" />
  <row Id="25662" PostHistoryTypeId="2" PostId="12462" RevisionGUID="f79a0617-ede1-41e6-a0d3-d07fe2b595ae" CreationDate="2011-02-22T02:12:12.507" UserId="4783" Text="I use a 16 oz. can of italian style plum tomatoes (contadina or rienzi), a small copped onion, some basil and salt and pepper and it comes out great. no water, just the juices from the canned tomatoes." />
  <row Id="25663" PostHistoryTypeId="2" PostId="12463" RevisionGUID="16b6681a-e076-4e0a-909e-6f07225b17f0" CreationDate="2011-02-22T02:12:23.870" UserId="4414" Text="I believe the main reason is to help the dough spread out.  Peanut butter cookies recipes typically don't go for a lot of spread, and therefore you need to manually flatten the dough in order to get a proper cookie shape and allow the cookie to cook properly.&#xD;&#xA;&#xD;&#xA;It's not clear to me whether the non-spreading recipe is a requirement for some aspect of the cookie, or if the reason that a non-spreading recipe is used is specifically to allow the fork-marks to remain, so you could experiment with some of the factors mentioned in [this thread on cookie spreading][1] if you'd prefer the cookies to spread on their own and skip the fork marks.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12317/why-dont-my-cookies-flatten" />
  <row Id="25664" PostHistoryTypeId="2" PostId="12464" RevisionGUID="405dce69-7fd8-48be-8c28-3478a5a2015f" CreationDate="2011-02-22T02:12:58.327" UserId="67" Text="Peanut butter cookies don't spread as they cook, so you have to flatten them before hand, so the middle will cook through before the outside burns.&#xD;&#xA;&#xD;&#xA;As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create ... think of it like a merangue, or the top of a shephard's pie -- if it's too smooth, you don't get the little bits of browned crispy bits that you'd get if you rough up the surface." />
  <row Id="25665" PostHistoryTypeId="25" PostId="12458" RevisionGUID="869940a9-106f-4fef-b7ac-aa16d287f003" CreationDate="2011-02-22T02:22:42.607" Comment="http://twitter.com/#!/StackCooking/status/39872681197178880" />
  <row Id="25666" PostHistoryTypeId="2" PostId="12465" RevisionGUID="2dcd7db8-e3d8-43e2-bc35-625a95bb0dfe" CreationDate="2011-02-22T02:23:35.013" UserId="4972" Text="I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes.&#xD;&#xA;&#xD;&#xA;Of course I've heard the old saying that &quot;everything tastes like chicken&quot;, but I would actually like to know if there's some type of food that I have never eaten that actually tastes like chicken.&#xD;&#xA;&#xD;&#xA;To date, I have tried some foods that allegedly taste like chicken:&#xD;&#xA;&#xD;&#xA; - duck&#xD;&#xA; - alligator&#xD;&#xA; - turkey&#xD;&#xA; - pheasant&#xD;&#xA;&#xD;&#xA;Would any of these taste similar, or at least substitute for chicken in other recipes?" />
  <row Id="25667" PostHistoryTypeId="1" PostId="12465" RevisionGUID="2dcd7db8-e3d8-43e2-bc35-625a95bb0dfe" CreationDate="2011-02-22T02:23:35.013" UserId="4972" Text="What &quot;actually&quot; tastes (and cooks) like chicken?" />
  <row Id="25668" PostHistoryTypeId="3" PostId="12465" RevisionGUID="2dcd7db8-e3d8-43e2-bc35-625a95bb0dfe" CreationDate="2011-02-22T02:23:35.013" UserId="4972" Text="&lt;substitutions&gt;&lt;chicken&gt;" />
  <row Id="25669" PostHistoryTypeId="2" PostId="12466" RevisionGUID="9aa7494d-f1f8-4387-b294-0402f4f9abfe" CreationDate="2011-02-22T02:25:02.437" UserId="3233" Text="A recent question tipped me off about juicers. I have heard of them before, but I had always written them off as TV informercial gadgets that were not really useful. Is this true?&#xD;&#xA;&#xD;&#xA;If I had and orange, a tangerine, and a grapefruit, could I just put them in a juicer and have my own fruit &quot;cocktails?&quot; Is there a special juicer, just for amateur cooks?" />
  <row Id="25670" PostHistoryTypeId="1" PostId="12466" RevisionGUID="9aa7494d-f1f8-4387-b294-0402f4f9abfe" CreationDate="2011-02-22T02:25:02.437" UserId="3233" Text="How do I start juicing?" />
  <row Id="25671" PostHistoryTypeId="3" PostId="12466" RevisionGUID="9aa7494d-f1f8-4387-b294-0402f4f9abfe" CreationDate="2011-02-22T02:25:02.437" UserId="3233" Text="&lt;juice&gt;" />
  <row Id="25672" PostHistoryTypeId="2" PostId="12467" RevisionGUID="c746abfc-0796-418e-9edd-60612083797d" CreationDate="2011-02-22T02:34:09.923" UserId="67" Text="I just noticed the second part of the question, about the pan drippings.  &#xD;&#xA;&#xD;&#xA;I typically let them cool so I can separate out grease (save it ... it's great for frying up potatoes), and then reduce the rest of the liquid.  I then put it in a blender with the carrots and onion (I don't usually add celery; but I do throw in garlic cloves, which I also blend) ... give it a quick taste for seasoning (don't season heavy, though, if it's too loose you might have to reduce it further).&#xD;&#xA;&#xD;&#xA;I also find that after you pull the pork, it's like a sponge, so a laddle or two over the pork will get absorbed and both help to season the meat and keep it juicy.  (if you like your pork wet).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... for my take on browning the pork, see my [comment to James Slagel][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6837/pulled-pork-in-a-slow-cooker-to-brown-or-not-to-brown/12460#12460" />
  <row Id="25673" PostHistoryTypeId="2" PostId="12468" RevisionGUID="94917eea-449e-44f5-a23e-ea53a23124a4" CreationDate="2011-02-22T02:34:41.453" UserId="3233" Text="I drink a lot of coffee and tea, and while I can drink just about any kind of coffee, I can only truly enjoy full-leaf tea. My wife can't tell the difference, so it is possible that I am imagining the better quality of it (or that I have better taste buds!), but just from my experience it is better, hands-down.&#xD;&#xA;&#xD;&#xA;However, it is definately better in that the full leaves do not leave as much &quot;residue&quot; in your tea at the bottom of the cup. Crumbled tea leaves can sometimes sometimes leave noticeable specs that settle in the bottom while brewing (especially lower-quality teas). While this does not affect the taste, it is certainly a disadvantage.&#xD;&#xA;&#xD;&#xA;I hope this is helpful!" />
  <row Id="25674" PostHistoryTypeId="5" PostId="12462" RevisionGUID="3481079e-fe84-48a7-a503-895d7a77dc22" CreationDate="2011-02-22T03:14:50.670" UserId="4783" Comment="added 1 characters in body" Text="I use a 16 oz. can of italian style plum tomatoes (contadina or rienzi), a small chopped onion, some basil and salt and pepper and it comes out great. no water, just the juices from the canned tomatoes." />
  <row Id="25675" PostHistoryTypeId="2" PostId="12469" RevisionGUID="f230573f-696a-467a-b070-5b26190ecbfd" CreationDate="2011-02-22T03:16:04.520" UserId="4861" Text="Is there a reason you need to be using 5.5 oz of tomato paste? Canned diced or crushed tomatoes work so much better, and you're just asking for blandness if you add water.&#xD;&#xA;&#xD;&#xA;I cook garlic in a little olive oil until it's yellowish and then add two 16oz or one 32oz can of diced or crushed tomatoes. If you have them, add some basil and a couple of bay leaves. Heat until bubbling and then lower and simmer covered. You can cook it anywhere from half an hour to an hour or longer, depending on when you need it by and how much time you have, but longer usually means better sauce. It makes more than enough for one pound of pasta or enough for two pounds if you don't like a lot of sauce." />
  <row Id="25676" PostHistoryTypeId="5" PostId="12454" RevisionGUID="e9329ee2-8a36-4fe5-8c78-85990dc023d3" CreationDate="2011-02-22T03:26:30.763" UserId="2569" Comment="spelling correction, slight reformatting" Text="Root Beer Extract + sugar + champagne yeast  &#xD;&#xA;&#xD;&#xA;You can make your own extract, but I certainly wouldn't go there first." />
  <row Id="25677" PostHistoryTypeId="24" PostId="12454" RevisionGUID="6344bde1-308b-4886-a08a-3413bcd65899" CreationDate="2011-02-22T03:26:30.763" Comment="Proposed by 2569 approved by 41 edit id of 28" />
  <row Id="25678" PostHistoryTypeId="2" PostId="12470" RevisionGUID="82176156-3961-4ba2-9991-d12fb5108201" CreationDate="2011-02-22T03:37:52.350" UserId="4972" Text="You are completely correct about juicers being infomercial gadgets. You're probably thinking of the [Juiceman Juicer][1]. This model apparently also acts as a food processor (the older models were simply juicers). You certainly don't need a special amateur one, just go for a relatively inexpensive model if you don't plan on using it often like most infomercial products.&#xD;&#xA;&#xD;&#xA;As for the fruit mixture, you can throw virtually any fruits and/or vegetables into the juicer and it will extract the juice from them. Try experimenting with a variety of different flavors, and you may find something you really like. I personally enjoy the grapefruit-strawberry-grape mix - very high in anti-oxidants. Watch out if you have high blood pressure though, as the resulting drink will be very high in sugar. Try mixing less quantities of fruit with more water after it's juiced for a lighter fare.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=aNjVfvH0mDc" />
  <row Id="25679" PostHistoryTypeId="6" PostId="12450" RevisionGUID="95f2ed7c-8e6e-44ba-9d14-d19c50a6b9ef" CreationDate="2011-02-22T04:13:16.523" UserId="41" Comment="edited tags" Text="&lt;beverages&gt;" />
  <row Id="25680" PostHistoryTypeId="2" PostId="12471" RevisionGUID="92db00e2-80c3-4325-a1a6-f43cf317c85e" CreationDate="2011-02-22T04:40:49.220" UserId="67" Text="The problem is, the mass produced chicken  most of us are used to doesn't taste like chicken.&#xD;&#xA;&#xD;&#xA;The expression 'tastes like chicken' is therefore used for most anything that's not particularly assertive.&#xD;&#xA;&#xD;&#xA;There was an episode of Food Detectives, [&quot;Tastes Like Chicken&quot;][1] where they served a few different meats to professional chefs (Alex Guarnaschelli and Aarón Sanchez), who had problems identifying all of the meats they were being served ... I can't remember exactly what all of the results were, and I can't find a transcript; I remember Alex being distraught when she realized she was eating guinea pig).&#xD;&#xA;&#xD;&#xA;And the cooking show [Ham on the Street][2] had a regular segment of 'name that meat', where he'd have hot dogs, or jerky, and try to have people guess what they were.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;Part of the issue with substitution is going to be something that has similar cooking characteristics, but that you don't have a reaction to.  (I'm actually surprised that you're allergic to chicken, but then listed other poultry)&#xD;&#xA;&#xD;&#xA;Turkey's likely the closest of the stuff you listed, particularly if it's the mass produced stuff, it's going to have a similar lack of flavor that most chickens sold in the US has; duck tends to be richer.  I haven't had any game birds recently, so can't comment on the pheasant.  Alligator I've only had a few times, and the only time in the last decade it was deep fried, so the meat didn't come through.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;For substitutions, it'd depend on how you're cooking it, and what part of the bird.  &#xD;&#xA;&#xD;&#xA;For instance, in place of chicken wings, I might consider frog legs.  (although, it's probably been 25 years since I've had 'em, but I seem to recall them being chicken-like ... I just can't remember if they were like white or dark meat chicken) ... but they'd be closer in mass than turkey wings.&#xD;&#xA;&#xD;&#xA;For chicken breasts, I'd go with turkey breast cutlets, so they're closer in size.  For ground chicken meat, ground turkey will work, just check to see if a recipe calls for a leaner or fattier mix, and get the appropriate turkey.  Chicken thighs and legs are a little more strongly flavored ... rabbit might actually work, or duck or pigeon if you have a source.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/food-detectives/food-detectives6/index.html&#xD;&#xA;  [2]: http://www.foodnetwork.com/ham-on-the-street/index.html" />
  <row Id="25681" PostHistoryTypeId="25" PostId="12465" RevisionGUID="16de7830-6a22-4603-ba0a-babee814f647" CreationDate="2011-02-22T05:22:42.117" Comment="http://twitter.com/#!/StackCooking/status/39917978128486400" />
  <row Id="25682" PostHistoryTypeId="2" PostId="12472" RevisionGUID="173aaa04-55f9-4c08-90f7-a24e67fb68b2" CreationDate="2011-02-22T05:24:18.370" UserId="266" Text="Many years ago, after reading many whole-food/raw-food sites, we bought an Angel juicer (I think [ours says &quot;Angel One&quot;][1])  I won't repeat the touted advantages of this type of juicer (they're well-covered on the linked site), I will say that it works really, really well for us, chewing up anything you stuff into it, extracting juice from leafy vegetables as well as fruit.&#xD;&#xA;&#xD;&#xA;The downside is that it's very heavy and it's hard to clean.  We end up using a toothbrush to scrub out the gears and the mesh plate.&#xD;&#xA;&#xD;&#xA;One minor benefit is that the pulp left over after making carrot juice works really well in carrot muffins.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rawnutrition.ca/html/super_angel_stainless_steel_ju.html&#xD;&#xA;&#xD;&#xA;To answer the actual question, with this juicer you could just peel the orange, tangerine and grapefruit, stuff the sections into the juicer and you'll get a nice, thick juice out." />
  <row Id="25683" PostHistoryTypeId="5" PostId="12464" RevisionGUID="c0468b02-129c-4880-9b45-5056f98cef48" CreationDate="2011-02-22T05:43:53.387" UserId="3058" Comment="corrected spelling, fixed some grammar" Text="Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns.&#xD;&#xA;&#xD;&#xA;As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create. Think of it like a meringue, or the top of a shepherd's pie -- if it's too smooth, you won't get the little bits of browned crispy bits that you'd get if you rough up the surface." />
  <row Id="25684" PostHistoryTypeId="24" PostId="12464" RevisionGUID="aa25246b-23cb-470a-9fe2-f2f881889ff4" CreationDate="2011-02-22T05:43:53.387" Comment="Proposed by 3058 approved by 67 edit id of 29" />
  <row Id="25685" PostHistoryTypeId="25" PostId="12466" RevisionGUID="4d91010d-5f6d-482c-b53b-0647ca9d6b8e" CreationDate="2011-02-22T08:22:43.117" Comment="http://twitter.com/#!/StackCooking/status/39963279505895424" />
  <row Id="25686" PostHistoryTypeId="2" PostId="12473" RevisionGUID="e95531f9-3cd1-493c-819e-d000a88d8b72" CreationDate="2011-02-22T10:42:00.150" UserId="3721" Text="For citrus fruits (oranges, lemons, grapefruit, ...) you're better of with an &quot;Orange Press&quot; rather then a juicer, you'll get more juice out of it.&#xD;&#xA;&#xD;&#xA;Juicers are indeed infomercial goods.&#xD;&#xA;&#xD;&#xA;I have one and indeed, cleaning it is not an easy job. We also have to clean the head with something like a toothbrush.&#xD;&#xA;&#xD;&#xA;Another downside is that it takes quite some kitchentop surface, and you're probably not going to &quot;juice&quot; it everyday...&#xD;&#xA;&#xD;&#xA;That said, you can get really great juices out of it. Carrots, tomatoes, radish, ... that's stuff you can only juice with.. a juicer.." />
  <row Id="25687" PostHistoryTypeId="25" PostId="12440" RevisionGUID="5c467adf-8001-4f75-b77b-38fdda39990b" CreationDate="2011-02-22T11:22:43.393" Comment="http://twitter.com/#!/StackCooking/status/40008579851362304" />
  <row Id="25688" PostHistoryTypeId="2" PostId="12474" RevisionGUID="cf8c84f3-7e14-4400-85c5-30cc4e89732c" CreationDate="2011-02-22T13:09:46.733" UserId="4963" Text="Does anyone have any info on starting a small household mushroom farm in a little converted tool shed to grow a variety of mushrooms without using the commercial box start-up kits?" />
  <row Id="25689" PostHistoryTypeId="1" PostId="12474" RevisionGUID="cf8c84f3-7e14-4400-85c5-30cc4e89732c" CreationDate="2011-02-22T13:09:46.733" UserId="4963" Text="Can you start a small mushroom farm at home without using commercial start-up kits?" />
  <row Id="25690" PostHistoryTypeId="3" PostId="12474" RevisionGUID="cf8c84f3-7e14-4400-85c5-30cc4e89732c" CreationDate="2011-02-22T13:09:46.733" UserId="4963" Text="&lt;vegetables&gt;" />
  <row Id="25691" PostHistoryTypeId="2" PostId="12475" RevisionGUID="a5404727-2564-4dcc-b06d-8e3e4256322b" CreationDate="2011-02-22T13:50:04.547" UserId="2928" Text="I tried this out the other night. It's extremely close. As michelle suggested, self-rising flour seems to be the key. The recipe I used was:&#xD;&#xA;&#xD;&#xA;    1/4 cup self-rising flour&#xD;&#xA;    1/4 cup cornstarch&#xD;&#xA;    1/4 tsp salt&#xD;&#xA;    1/4 tsp sugar&#xD;&#xA;    1/2 cup water (or a little less)&#xD;&#xA;&#xD;&#xA;    Sift dry ingredients into a small bowl. In another bowl, slowly mix dry&#xD;&#xA;    ingredients and water, being careful to avoid adding too much water.&#xD;&#xA;&#xD;&#xA;It's meant to be really thick. As in, if you lay a small strip of chicken on top of the batter, the chicken should not sink.&#xD;&#xA;&#xD;&#xA;Heat up oil for deep frying (360F to 375F). Slice chicken into thin strips, batter them, and deep fry until golden. Check one or two to make sure the chicken is cooked through.&#xD;&#xA;&#xD;&#xA;Serve with duck sauce, if you can find it (ask a local Chinese restaurant if you can buy a pint). Nom nom." />
  <row Id="25692" PostHistoryTypeId="2" PostId="12476" RevisionGUID="15aa8450-0cae-44c6-880e-5abcde7842c0" CreationDate="2011-02-22T14:10:53.997" UserId="3479" Text="Unless you are prepared to build some industrial strength equipment of your own design and then move everyone in the neighborhood away while you experiment with this, I fear you are taking your life in your hands.&#xD;&#xA;&#xD;&#xA;Normal pressure cookers add a maximum 15 PSI to achieve a water boiling point of 121 C or 250 F.  Autoclaves, used for surgical sterilization, go to 30 PSI.  You are talking about going more than twice that.&#xD;&#xA;&#xD;&#xA;There is no reason, based on the science of Maillard reaction, to believe that it would not occur at a high enough temperature.  The presence of excess water would normally inhibit the process because of temperature reduction, but your &quot;super duper pressure cooker&quot; would keep the temperature at a high enough level to allow the chemical breakdown to occur.  You might, in fact, discover that it occurs a bit earlier, as water tends to facilitate many reactions.  Caramel making comes to mind as an indicator of what might be achieved, as sugar syrup (OK, most of the water is gone, but in principal) browns when you get in the above 330F-165C degree range.&#xD;&#xA;&#xD;&#xA;As to crisping based on quick pressure reduction (perhaps when your device explodes?) That seems less likely as most crisping comes at the loss of water, and you are, in effect, keeping water in contact with your food both in liquid and superheated steam form.  It would, most likely, be similar to a braised food surface, than a fried one.&#xD;&#xA;&#xD;&#xA;Interesting thought.  Please don't try this." />
  <row Id="25693" PostHistoryTypeId="2" PostId="12477" RevisionGUID="8dbd1700-c03f-466c-9e53-61e1868f93a4" CreationDate="2011-02-22T14:11:50.027" UserId="4963" Text="&#xD;&#xA;From a cooking perspective any imitation sauce or marinade is never going to deliver the quality that venison has to deliver. We have a massive deer farm close and the price is still ridiculous .&#xD;&#xA;My suggestion is that you find a good butcher that will age beef for you on the bone ,or you could age it yourself if you have a climate control area to keep it at the correct temperature. Anything over 30 days on the bone will start to give you the gaming flavour you are craving. Nothing is going to match deer, but aged beef or really any type of cattle (eg buffalo etc) will give you the gaminess if it is aged. Restaurants are getting up to 180 days, which I could only imagine would melt in your mouth but the flavour would be intense." />
  <row Id="25694" PostHistoryTypeId="2" PostId="12478" RevisionGUID="8da78ce3-6e4e-481e-95af-cdd97660a992" CreationDate="2011-02-22T14:14:02.693" UserId="4984" Text="    2 cans of crushed tomatoes&#xD;&#xA;    garlic&#xD;&#xA;    onions (chopped finely)&#xD;&#xA;    olive oil&#xD;&#xA;&#xD;&#xA;Heat up **olive oil**, add **garlic** and **onions**, let them cook for about 45 seconds. **Don't let them brown** - just cook them enough until they smell really good, you will know. &#xD;&#xA;&#xD;&#xA;Add **tomatoes**. Add **sugar** to taste. Stir. Reduce fire and **simmer covered** for 40 minutes, stirring from time to time. &#xD;&#xA;&#xD;&#xA;That's the basic recipe. Play around with the amount of garlic and onions. You can add basil, mint leaves, and other spices if you like.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25695" PostHistoryTypeId="5" PostId="12478" RevisionGUID="11bed454-01d7-43fb-a4df-91dc015ca52c" CreationDate="2011-02-22T14:19:26.107" UserId="4984" Comment="edited body; added 18 characters in body" Text="    2 cans of crushed tomatoes&#xD;&#xA;    garlic&#xD;&#xA;    onions (chopped finely)&#xD;&#xA;    olive oil&#xD;&#xA;&#xD;&#xA;Heat up **olive oil**, add **garlic** and **onions**, let them cook for about 45 seconds. **Don't let them brown** - just cook them enough until they smell really good, you will know. &#xD;&#xA;&#xD;&#xA;Add **tomatoes**. Add **sugar** to taste. Stir. Reduce fire and **simmer covered** for 45 minutes, stirring from time to time. &#xD;&#xA;&#xD;&#xA;That's the basic recipe. Play around with the cooking times and amount of garlic and onions. You can add basil, mint leaves, and other spices if you like.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25696" PostHistoryTypeId="25" PostId="12474" RevisionGUID="b7f97727-0360-4665-97bc-999a18ee8130" CreationDate="2011-02-22T14:22:43.277" Comment="http://twitter.com/#!/StackCooking/status/40053878363783169" />
  <row Id="25697" PostHistoryTypeId="2" PostId="12479" RevisionGUID="7519f9e5-ab0a-40dc-8379-1c06857e374a" CreationDate="2011-02-22T15:10:03.807" UserId="4963" Text="Pulse is so correct that it is so important to let a piece of meat rest. It is so evident when a steak is cooked placed straight on a plate and cut into , all blood that hasn't been able to settle back through the meat will be pooling on the plate in seconds and you are left with a dry overbooked piece of meat.&#xD;&#xA;In large joints of meat I have found that a short resting time creates the meat to be tougher to cut through and again a loss of crucial juices then a rested piece.&#xD;&#xA;Creates the question with many cooks is a slightly cooled piece of meat rested and relaxed better than a nice hot piece of meat off the grill or out of the oven - I Believe Yes." />
  <row Id="25698" PostHistoryTypeId="2" PostId="12480" RevisionGUID="b8ed8440-ecf8-488d-b7cb-ee6680729368" CreationDate="2011-02-22T15:19:45.830" UserId="4963" Text="Couldn't agree more that I'm not sure why you would use tomato paste unless it is one of those challenges that you can't give up on.&#xD;&#xA;I think the equal amount of fresh with tinned tomato with the usual of onion, garlic, butter, sugar with vinegar to create a gastrics to mask acidity, seasoning is just as easy and the perfect consistency you require for most cooking uses." />
  <row Id="25699" PostHistoryTypeId="6" PostId="623" RevisionGUID="5cfbea19-e07a-43e6-8603-420b43fcb596" CreationDate="2011-02-22T15:20:04.397" UserId="41" Comment="edited tags" Text="&lt;meat&gt;" />
  <row Id="25700" PostHistoryTypeId="2" PostId="12481" RevisionGUID="2687fb22-b8d2-4631-a463-269198c67485" CreationDate="2011-02-22T15:25:13.457" UserId="4984" Text="I recommend this juicer http://amzn.to/evZjOv if you want to start making your own fruit juices. I have it and use it every week to make lemonade:&#xD;&#xA;&#xD;&#xA;    Peel 6 lemons&#xD;&#xA;&#xD;&#xA;    Add to juicer&#xD;&#xA;&#xD;&#xA;    Mixing in a large pitcher, add water and sugar to taste.&#xD;&#xA;&#xD;&#xA;    Refrigerate&#xD;&#xA;&#xD;&#xA;It's absolutely delicious. It's all I drink, no more soda.&#xD;&#xA;&#xD;&#xA;Last week I made cherry juice. De-pitted the cherries and repeted the same steps as above.&#xD;&#xA;&#xD;&#xA;I've also made carrot and beet juice, but they test very strong and work better when you mix them with other juices - orange juice for example.&#xD;&#xA;&#xD;&#xA;My experience with juicing grapefruit is not good. The juice comes out very bitter and tastes very strong. &#xD;&#xA;&#xD;&#xA;In general, to reduce the bitterness in citrus juices, peel the fruit first before adding it to the juicer. As in the lemonade example, I sometimes use the lemon peels to make [Limoncello][1], or keep a few in the fridge to garnish my coffee. If you have no use for them, they will at least make your garbage smell very good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;**Maintenance** &#xD;&#xA;&#xD;&#xA;You need to clean the juicer after each use, which can be discouraging. If you have someone who lives with you, have them participate. My husband peels and juices the lemons, I wash the juicer parts while he mixes the lemonade in the pitcher. It takes us about 5 minutes from start to finish. It's totally worth it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;**Experiment**&#xD;&#xA;&#xD;&#xA;You can throw anything in the juicer as long as you remove large pits and cut it to a size that fits the opening. It will fit a whole lemon but you need to halve an apple. &#xD;&#xA;The juicer  - at least the model I have - also comes with a recipe book. Not that I ever used it. I just use whatever I have left over and try to make something tasty. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I hope this helps! &#xD;&#xA;*Deb*&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://bit.ly/hHYTqf " />
  <row Id="25701" PostHistoryTypeId="2" PostId="12482" RevisionGUID="09a0bcb2-d731-44b3-b4a6-d094e5b62a57" CreationDate="2011-02-22T15:26:22.963" UserId="1675" Text="I also find it is nearly impossible to find venison. If you can find someone who hunts you may be able to buy some off them, I finally was able to find someone after asking some co-workers. Trying other gamey meats like bison or boar, depending on your local availablity may help but they really don't compare to venison.&#xD;&#xA;&#xD;&#xA;Have you tried liver? it has a metalic taste which is vaguely similar and delicious. " />
  <row Id="25702" PostHistoryTypeId="5" PostId="12481" RevisionGUID="d3989d39-c674-48e4-905e-d508b55c25ba" CreationDate="2011-02-22T15:51:37.453" UserId="4984" Comment="deleted 50 characters in body; deleted 24 characters in body; deleted 7 characters in body; added 2 characters in body" Text="I recommend this juicer http://amzn.to/evZjOv I have it and use it every week to make lemonade:&#xD;&#xA;&#xD;&#xA;    Peel 6-8 lemons&#xD;&#xA;&#xD;&#xA;    Add to juicer&#xD;&#xA;&#xD;&#xA;    Mixing in a large pitcher, add water and sugar to taste.&#xD;&#xA;&#xD;&#xA;    Refrigerate&#xD;&#xA;&#xD;&#xA;It's absolutely delicious. It's all I drink, no more soda.&#xD;&#xA;&#xD;&#xA;Last week I made cherry juice. De-pitted the cherries and repeted the same steps as above.&#xD;&#xA;&#xD;&#xA;I've also made carrot and beet juice, but they test very strong and work better when you mix them with other juices - orange juice for example.&#xD;&#xA;&#xD;&#xA;My experience with juicing grapefruit is not good. The juice comes out very bitter and tastes very strong. &#xD;&#xA;&#xD;&#xA;In general, to reduce the bitterness in citrus juices, peel the fruit first before adding it to the juicer. As in the lemonade example, I sometimes use the lemon peels to make [Limoncello][1], or keep a few in the fridge to garnish my coffee. If you have no use for them, they will at least make your garbage smell very good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;**Maintenance** &#xD;&#xA;&#xD;&#xA;You need to clean the juicer after each use, which can be discouraging. If you have someone who lives with you, have them help. My husband peels and juices the lemons, I wash the juicer parts while he mixes the lemonade in the pitcher. It takes us about 15 minutes from start to finish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;**Experiment**&#xD;&#xA;&#xD;&#xA;You can throw anything in the juicer as long as you remove large pits and cut it to a size that fits the opening. It will fit a whole lemon but you need to halve an apple. &#xD;&#xA;The juicer  - at least the model I have - also comes with a recipe book. Not that I ever used it. I just use whatever I have left over and try to make something tasty. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I hope this helps! &#xD;&#xA;*Deb*&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://bit.ly/hHYTqf " />
  <row Id="25706" PostHistoryTypeId="5" PostId="12446" RevisionGUID="9e361388-6149-479a-8fa8-b2d0aba612e9" CreationDate="2011-02-22T17:07:15.513" UserId="4414" Comment="corrected grammar" Text="I was reading about frying in On Food And Cooking this weekend and it mentions that frying works so much better than oven cooking because oil has a far higher specific heat than air so it is able to transfer that heat to the food being cooked much faster than an oven. It then went on to mention that oil has significantly less heat storage capacity than water - according to this [specific heat table][1], it looks like water has around 2.5 times the heat capacity as most oils. This got me thinking about whether there’d be any way to “deep fry” something in water. What I mean by “deep fry” in water is - get the water up around the temperature you’d get in a deep fryer, and then drop some food in. This way you’d get the same temperature as the oil, and therefore hopefully you’d have the same Maillard reactions, but none of the oilyness from frying. I’d like to give this a try. but there are a few important hurdles I’d have to get over first and I’m wondering if anyone here has any guidance. around a few questions this raises:&#xD;&#xA;&#xD;&#xA; 1. I did some calculations and it looks like I’d have to get the pressure up to around 70 psi above atmospheric pressure in order to get the water up around 155C - Probably I’d want to go a bit higher than this in practice. It doesn’t seem to be out of the realm of possibility that a pressure cooker could exist that could handle this kind of pressure (bicycle tires go a lot higher than this), but I only see pressure cookers that go up to around 15psi. Do pressure cookers that handle this high of pressure exist? Otherwise, might there be other kitchen-sized industrial equipment that could achieve this high of pressure and temperature?&#xD;&#xA;&#xD;&#xA; 2. Can I expect a maillard reaction to occur at high pressure, or will the pressure make the reaction require relatively higher temperature and therefore preclude it from occuring?&#xD;&#xA;&#xD;&#xA; 3. Can I expect a maillard reaction to occur under water? Everythíng I read about the maillard reaction mentions that it will only happen after the water on the surface of the food evaporates *specifically because water keeps the temperature too low*. This makes sense at standard pressures, but will the water in and of itself make the maillard reaction difficult or impossible (since one of the outputs of maillard is more water), or is the water mentioned ONLY because it keeps the temperature so low.  All of the references I've found that say water deters the reaction specifically state that this is because of the temperature factor.&#xD;&#xA;&#xD;&#xA; 4. Is there any chance that I’d get any crisping through this process? I’m thinking that if I depressurize the food while the surface is superheated (obviously I’d have to figure out a way to get it out of the water bath first), I’d get some amount of the water in the surface boiled away as the pressure dropped, and thus some crisping.  Might this work?&#xD;&#xA;&#xD;&#xA;Obviously I’d have to set up a pretty crazy rig inside the pressure cooker to get the water and food pressurized without significantly cooking the food in the process, then have a setup inside the pressure cooker that drops the food into the water at a given temperature, and then pulls it back out after a set time. I’m thinking that my first step would be to get a super-high-pressure pressure cooker and drop some chicken into it, get it up to 160C or so, cool it and see what I get. It’d be way way overcooked I’m sure, but I think I’d be able to tell if I could get any reasonable browning in water, and proceed from there if the results were favorable.&#xD;&#xA;&#xD;&#xA;I'd really appreciate any insight, either from experience with pressure cooking of non-traditionally-pressure-cooked foods, or other experience, or possibly from understanding more about how maillard works and what I would expect at high pressure and submerged.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.engineeringtoolbox.com/specific-heat-fluids-d_151.html" />
  <row Id="25708" PostHistoryTypeId="2" PostId="12485" RevisionGUID="2a21d4c0-dff0-4d6f-a07f-c30cc9a41b74" CreationDate="2011-02-22T17:55:03.570" UserDisplayName="user4988" Text="I agree the darker green doesn't take 2 hours or more.  I've been using all of it chopped in a Quinoa, White Bean, &amp; Kale Stew recipe, cooks fine.  I don't distinguish individual flavors real well.&#xD;&#xA;But I regretted using all of it in a Potato Leek Soup recently because most of it was pureed &amp; it gave it such a green color that family not used to eating w/more open mind was probably turned off.&#xD;&#xA;But I've been wondering,too why most recipes don't call for it.  Good to know I'm not the only one trying to use it!  :)" />
  <row Id="25709" PostHistoryTypeId="2" PostId="12486" RevisionGUID="1bed1974-928b-4eb5-bcfc-78a3a18fcee4" CreationDate="2011-02-22T18:31:07.213" UserDisplayName="user4989" Text="Hi to all &quot;college&quot; and/or &quot;in a hurry&quot; cooks!&#xD;&#xA;When I started teaching, with a small, two room apartment and only myself to cook for during the week, I found an easy survival solution to the need for quick, easy and NOT boring meals.&#xD;&#xA;First, a few staples: wine or sherry, ginger, garlic, butter or margarine, olive oil, curry, Italian seasonings (comes in one bottle), any vinagrette salad dressing you can buy, cans of beef &amp; chicken broth and soy sauce. I assume you also have a bit of sugar, flour, cornstarch and salt &amp; pepper. Then each week, buy veggies and even fruit you want to explore, plus a pound each of two meats which you immediately cut into 4 sections and freeze. Cheese is optional.&#xD;&#xA;The actual cooking: Steam or micro-wave your veggies. For the meat, poach with a bit of wine and butter or oil, any fish or chicken-eg microwave for ~2 min. or until &quot;just cooked&quot;. Or, Stir-fry any meat on the stove top using oil and ginger, any spices and possibly garlic or onion. The salad dressing works wonders as an &quot;instant marinade&quot; if you like.&#xD;&#xA;Then make a sauce if needed using any spices (onion, garlic and leeks work well to be added at this point if not beforehand) plus either flour mixed first in wine or water, or 1-2 teaspoons of cornstarch with any liquid, such as the veggie water, broth or wine. Cheese can be introduced into the sauce at the end.&#xD;&#xA;Fold everything together and serve with any rice, pasta, bread, potato, yams you like!&#xD;&#xA;Bon Appetit!!" />
  <row Id="25712" PostHistoryTypeId="2" PostId="12489" RevisionGUID="e73c97c1-a590-4f94-8692-0989e42763d1" CreationDate="2011-02-22T19:42:27.713" UserId="4991" Text="I kind of agree with what seems to be the general consensus: you don't *need* any ceramics. With that being said, here are the positives: when new they are very sharp, they hold their edge well, and do not stain certain veggies as a carbon steel knife will do.&#xD;&#xA;Now, the downside: THEY BREAK! easily, You cannot pry, gouge or whack with them. They will break (or at least, chip) Carrots and other colorful veggies and fruits will stain the knives. As a knife maker, I am biased toward steel blades. They will do everything a ceramic knife will do and more. A good quality steel knife will be the last one you will ever have to buy and you can get them sharpened at many places (or by yourself).&#xD;&#xA;If you must, get a ceramic paring knife for little stuff but in the end, a good, high carbon, stainless steel, forged chefs knife will always be the workhorse of your kitchen." />
  <row Id="25713" PostHistoryTypeId="2" PostId="12490" RevisionGUID="de89ffe6-1772-476d-8cef-f1465b487cdb" CreationDate="2011-02-22T19:45:59.320" UserId="1832" Text="My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of &quot;I think they brined this because I can taste the seasoning pretty deep in the meat.&quot;&#xD;&#xA;&#xD;&#xA;I she probably right?  Is there a surefire way to tell if what you're eating has been brined? Perhaps by telltale marks or coloring?" />
  <row Id="25714" PostHistoryTypeId="1" PostId="12490" RevisionGUID="de89ffe6-1772-476d-8cef-f1465b487cdb" CreationDate="2011-02-22T19:45:59.320" UserId="1832" Text="How Can I Tell If Meat Has Been Brined?" />
  <row Id="25715" PostHistoryTypeId="3" PostId="12490" RevisionGUID="de89ffe6-1772-476d-8cef-f1465b487cdb" CreationDate="2011-02-22T19:45:59.320" UserId="1832" Text="&lt;flavor&gt;&lt;brining&gt;" />
  <row Id="25716" PostHistoryTypeId="2" PostId="12491" RevisionGUID="5d8f3a4d-fc10-4d1b-b434-d9fac9425198" CreationDate="2011-02-22T19:49:32.133" UserId="4991" Text="While ceramic knives will stay sharp for quite awhile, there is no such thing as &quot;never needs sharpening&quot;. In our knife shop we use a diamond system that we developed to bring these knives back to their original sharpness. (or sometimes sharper!) One could try one of the diamond block type, sharpeners on the market but the ceramics are difficult to get the edge right." />
  <row Id="25717" PostHistoryTypeId="2" PostId="12492" RevisionGUID="46b5a3c2-b5e4-4b3e-8445-33bd9db50068" CreationDate="2011-02-22T20:20:02.160" UserId="4489" Text="Everyone gave thoughtful and helpful answers, but when I went to get to cooking this weekend, I discovered that the problem I've been experiencing was actually another issue altogether. My problem was undercooking, plain and simple. I did incorporate Dani and ChernoffDad's techniques, and I can't say that they didn't help. However, the samples I tasted partway through cooking were not unlike my typical results. It was after extended cooking that these guys really softened up to my liking." />
  <row Id="25718" PostHistoryTypeId="25" PostId="12490" RevisionGUID="fef93dfd-1436-4508-bbdc-070abaf34d7f" CreationDate="2011-02-22T20:22:43.533" Comment="http://twitter.com/#!/StackCooking/status/40144475909136384" />
  <row Id="25719" PostHistoryTypeId="2" PostId="12493" RevisionGUID="67ef2928-3a39-474c-bb87-5c1f379de511" CreationDate="2011-02-22T20:26:50.793" UserId="4991" Text="We cook our pork (butt) either in the oven overnight or in an electric roaster, @ 200 - 250 degrees. We do not brown it first as we want ours to basically fall off the bone. I have cooked it on the grill and in a big smoker, there doesn't seem to be a big difference in the end product. (the other two methods are so much easier) Although browning the meat would add a little depth of flavor, the crispiness is undesirable. Be sure your cooking pan or roaster is well oiled so the meat doesn't stick.&#xD;&#xA;Make your own sauce. If you need, make it on your day off. Cook up a bunch and then freeze the excess in usable size portions, in zip lock baggies." />
  <row Id="25720" PostHistoryTypeId="2" PostId="12494" RevisionGUID="5ceaec5a-cd88-4e63-ac99-6f5274c89a73" CreationDate="2011-02-22T20:37:58.873" UserId="4746" Text="The fork lines are so you can tell the difference between the peanut butter ones and the sugar cookies." />
  <row Id="25723" PostHistoryTypeId="6" PostId="12490" RevisionGUID="1bb623bd-c10e-4c63-824a-d68ab2c8c2c9" CreationDate="2011-02-22T21:23:08.017" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;meat&gt;&lt;flavor&gt;&lt;brining&gt;" />
  <row Id="25724" PostHistoryTypeId="2" PostId="12496" RevisionGUID="6d02e09f-9912-4485-927c-69094752d910" CreationDate="2011-02-22T21:51:29.907" UserId="4086" Text="You need to find a bladesmith. They often sharpen more things than just kitchen equipment, such as carpentry tools. Sometimes they work out of non-chained hardware stores. Look for business with names like &quot;Sharpening&quot; in them, eg: Superior Saw Sharpening." />
  <row Id="25725" PostHistoryTypeId="2" PostId="12497" RevisionGUID="4c499b2e-1fe5-454f-b4f0-05ee27403f10" CreationDate="2011-02-22T23:05:51.397" UserId="2215" Text="It is possible to do, many &quot;instant pasta meals&quot; do so, e.g. http://www.germandeli.com/krmispmitto1.html. The one in the link is also quite edible. From the the ingredients list is seems they use 100ml of water for 50g of paste. &#xD;&#xA;&#xD;&#xA;You probably need more herbs and spices than you currently use to get a good taste. As a minimum I would add onion, garlic, and salt. Basil and Oregano also don't hurt." />
  <row Id="25727" PostHistoryTypeId="5" PostId="12456" RevisionGUID="0f3ec99f-2a4f-4108-89dc-00742a667eb1" CreationDate="2011-02-23T00:08:07.530" UserId="4976" Comment="improve" Text="I've been trying, on-and-off when I have time, to make tomato sauce from a 5 1/2 oz can of tomato paste, but haven't figured out the right proportions of ingredients.&#xD;&#xA;&#xD;&#xA;I've been combining a can of tomato paste with about 16 oz of water and some sugar to cut the acidity, and reducing it a little, but all I end up with is watery tomato paste.&#xD;&#xA;&#xD;&#xA;It's more likely that I am missing a key ingredient (like a can of diced tomatoes) than a critical preparation step, but I'm curious about other people's experience.&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;By &quot;tomato sauce&quot;, I mean something functionally equivalent to a store-bought jar of pasta sauce. &#xD;&#xA;&#xD;&#xA;Why would anyone want to do this? I honestly have no good reason. It is mere curiosity on my part. Is it possible to get edible results? Or is it guaranteed to be a complete waste of time, not worth even experimenting with?" />
  <row Id="25729" PostHistoryTypeId="25" PostId="12456" RevisionGUID="68cc39b7-460a-4bc6-8aa6-3d08e9242674" CreationDate="2011-02-23T02:22:43.390" Comment="http://twitter.com/#!/StackCooking/status/40235071872958465" />
  <row Id="25730" PostHistoryTypeId="2" PostId="12498" RevisionGUID="347b097e-e6d9-420a-915f-77da942f71fc" CreationDate="2011-02-23T02:50:20.047" UserId="4733" Text="Empirically, you could use a salinity meter-- one that is made for checking salt water fish tanks. The only other thing I can think of that would drive seasoning into the meat would be cooking in a pressure cooker. I believe some grocery stores employ such a method on chicken before finishing in a rotisserie. Certain fried chicken chains also deep-fry in a pressure vessel which could yield similar results." />
  <row Id="25731" PostHistoryTypeId="25" PostId="12450" RevisionGUID="ae8b674e-accd-4eb5-a071-ead1e4075034" CreationDate="2011-02-23T05:22:43.447" Comment="http://twitter.com/#!/StackCooking/status/40280371111137281" />
  <row Id="25732" PostHistoryTypeId="2" PostId="12499" RevisionGUID="aa5dd685-b4c2-486f-9cec-b77369714265" CreationDate="2011-02-23T09:59:30.913" UserId="2188" Text="Microwave the potatoes before putting them in the oven for about 7 minutes(start with 5 minutes, add 30 seconds every time till done), covered with a little water (very little, couple of spoons full)(potatoes whole or sliced)&#xD;&#xA;&#xD;&#xA;Make sure you're not using a 'heavy' oven dish, glass ones can a long time to heat up. Place the oven dish into the oven while heating and add a drop of oil. When you put in the potatoes you should hear a little 'hiss' indicating the termperature is right." />
  <row Id="25733" PostHistoryTypeId="2" PostId="12500" RevisionGUID="305596e4-8a99-44a2-92a0-75d07b6db056" CreationDate="2011-02-23T12:02:54.517" UserId="4853" Text="I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge difference... but it needs something else. What are some good basic spices that I can try adding to soup that won't greatly change the flavor but will add some spice and taste?" />
  <row Id="25734" PostHistoryTypeId="1" PostId="12500" RevisionGUID="305596e4-8a99-44a2-92a0-75d07b6db056" CreationDate="2011-02-23T12:02:54.517" UserId="4853" Text="What are some good basic soup spices?" />
  <row Id="25735" PostHistoryTypeId="3" PostId="12500" RevisionGUID="305596e4-8a99-44a2-92a0-75d07b6db056" CreationDate="2011-02-23T12:02:54.517" UserId="4853" Text="&lt;spices&gt;&lt;soup&gt;" />
  <row Id="25736" PostHistoryTypeId="2" PostId="12501" RevisionGUID="c29ac770-bb97-4704-add9-87e752dfc38c" CreationDate="2011-02-23T13:00:34.447" UserId="3721" Text="I had the same problem as you.&#xD;&#xA;&#xD;&#xA;You could try adding a &quot;bouquet garni&quot;, which contains:&#xD;&#xA;&#xD;&#xA; - persil&#xD;&#xA; - &quot;bay laurel&quot; leafs&#xD;&#xA; - thymus&#xD;&#xA; - selery&#xD;&#xA; - rosemary&#xD;&#xA;&#xD;&#xA;If you have them fresh, you can tie them together using kitchen rope and toss them in, and remove them after boiling. If you have them dried, you can (of course leave them in)." />
  <row Id="25737" PostHistoryTypeId="5" PostId="12501" RevisionGUID="4c3015e7-779d-4f2f-a296-2073182cb8e9" CreationDate="2011-02-23T13:07:25.077" UserId="3721" Comment="added 59 characters in body" Text="I had the same problem as you.&#xD;&#xA;&#xD;&#xA;You could try adding a [bouquet garni][1], which contains:&#xD;&#xA;&#xD;&#xA; - parsley&#xD;&#xA; - &quot;bay laurel&quot; leafs&#xD;&#xA; - thymus&#xD;&#xA; - selery&#xD;&#xA; - rosemary&#xD;&#xA;&#xD;&#xA;If you have them fresh, you can tie them together using kitchen rope and toss them in, and remove them after boiling. If you have them dried, you can (of course leave them in).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bouquet_garni" />
  <row Id="25738" PostHistoryTypeId="2" PostId="12502" RevisionGUID="5ec01aa5-fe80-4006-937f-6505917ba42e" CreationDate="2011-02-23T13:56:02.537" UserId="4861" Text="Romano cheese is really good on soup, especially with black pepper. Mmm.&#xD;&#xA;&#xD;&#xA;If you're going for a savory taste, add bay leaves and some dill. Dill also works really well with cream of potato. Basil adds a little bit of taste, too, but it works best with something tomatoey - you can buy little cans of tomato sauce and put them in if you want to thicken your soup." />
  <row Id="25739" PostHistoryTypeId="2" PostId="12503" RevisionGUID="6498af90-e850-4785-8c63-cb5d201e7d5d" CreationDate="2011-02-23T14:01:04.647" UserId="4489" Text="##Longer Cooking##&#xD;&#xA;Depending on the type of soup you're making, you may just need more time. Some flavors just need more time to get out. This is especially true of meat and bones. It's possible to make a ham and pea soup in an hour, but simmer that ham for 3 hours and it's night and day.&#xD;&#xA;&#xD;&#xA;##Rest overnight##&#xD;&#xA;Many stews, chili, etc. seem taste &quot;better&quot; the next day. Give an overnight rest in the fridge a shot and see if the flavor improves.&#xD;&#xA;&#xD;&#xA;##Add volatile flavors later##&#xD;&#xA;If you are cooking for a while, you might try adding some more volatile flavors later in the process. There is a caveat to go along with this. Some items work over long cooking times, while others lose flavor. In addition to meat/bones, garlic, onion, bay leaves (and others) benefit. Many fresh herbs, pepper, vanilla, saffron (and others) lose their flavor from the heat.&#xD;&#xA;&#xD;&#xA;##Add salt early##&#xD;&#xA;Salt helps to extract flavors, so add it early on in the process. Do be judicious with it, however. Long cooking tends to concentrate flavors, so you can easily make it too salty." />
  <row Id="25740" PostHistoryTypeId="2" PostId="12504" RevisionGUID="6de63e2e-f30d-481f-9b69-c251d6b0371b" CreationDate="2011-02-23T14:10:10.637" UserId="4086" Text="So I found this simple [pot roast recipe][1] here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here:&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Lately, I keep buying beef that turns out to so full of fat (even from different super markets) it is just disgusting. I normally would cook this beef in a slow cooker after briefly browning it in a cast iron skillet, and since almost no fat is rendered out, it would end up like eating a stick of butter (nothing about it tasted like beef). Why/how are super markets getting away with selling it as 'stew' beef, but when you go to cook it in a stew it sometimes turns out to be mostly fat? Shouldn't they just tell you what they are selling so you know what you are buying and how to cook it appropriately?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholefoodsmarket.com/recipes/2324&#xD;&#xA;  [2]: http://i.stack.imgur.com/3kUOS.jpg" />
  <row Id="25741" PostHistoryTypeId="1" PostId="12504" RevisionGUID="6de63e2e-f30d-481f-9b69-c251d6b0371b" CreationDate="2011-02-23T14:10:10.637" UserId="4086" Text="Chuck or &quot;stew&quot; beef labeled in the super market" />
  <row Id="25742" PostHistoryTypeId="3" PostId="12504" RevisionGUID="6de63e2e-f30d-481f-9b69-c251d6b0371b" CreationDate="2011-02-23T14:10:10.637" UserId="4086" Text="&lt;beef&gt;&lt;stews&gt;" />
  <row Id="25743" PostHistoryTypeId="25" PostId="12500" RevisionGUID="8a118f04-4f38-4ce7-95e9-67c3c1c45aac" CreationDate="2011-02-23T14:22:43.470" Comment="http://twitter.com/#!/StackCooking/status/40416266405683201" />
  <row Id="25744" PostHistoryTypeId="5" PostId="12503" RevisionGUID="cf1396a2-38ca-42d4-84e2-e0275fba94d6" CreationDate="2011-02-23T14:28:24.477" UserId="4489" Comment="added 10 characters in body" Text="##Longer Cooking##&#xD;&#xA;Depending on the type of soup you're making, you may just need more time. Some flavors just need more time to get out. This is especially true of meat and bones. It's possible to make a ham and pea soup in an hour, but simmer that ham for 3 hours and it's night and day.&#xD;&#xA;&#xD;&#xA;##Rest overnight##&#xD;&#xA;Many stews, chili, etc. seem taste &quot;better&quot; the next day. Give an overnight rest in the fridge a shot and see if the flavor improves.&#xD;&#xA;&#xD;&#xA;##Add volatile flavors later##&#xD;&#xA;There is a caveat to go along with longer cooking. Some items work over long cooking times, while others lose flavor. In addition to meat/bones, garlic, onion, bay leaves (and others) benefit. Many fresh herbs, pepper, vanilla, saffron (and others) lose their flavor from the heat. If you are cooking for a while, you might try adding some more volatile flavors later in the process.&#xD;&#xA;&#xD;&#xA;##Add salt early##&#xD;&#xA;Salt helps to extract flavors, so add it early on in the process. Do be judicious with it, however. Long cooking tends to concentrate flavors, so you can easily make it too salty." />
  <row Id="25745" PostHistoryTypeId="2" PostId="12505" RevisionGUID="1f54c1c8-a88c-462c-ab2a-04d1269dc1f4" CreationDate="2011-02-23T14:31:29.963" UserId="2358" Text="I have several suggestions, also:&#xD;&#xA;&#xD;&#xA;1. I feel that adding fried onions or garlic adds a lot to soup giving it spicelike taste  addition.&#xD;&#xA;&#xD;&#xA;2. I really like adding [Za'atar][1] to soups, especially fish soups.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Za%27atar" />
  <row Id="25746" PostHistoryTypeId="5" PostId="12503" RevisionGUID="9f539b73-578d-493e-a456-e0ceca81a412" CreationDate="2011-02-23T14:34:42.360" UserId="4489" Comment="Added suggestion" Text="##Longer Cooking##&#xD;&#xA;Depending on the type of soup you're making, you may just need more time. Some flavors just need more time to get out. This is especially true of meat and bones. It's possible to make a ham and pea soup in an hour, but simmer that ham for 3 hours and it's night and day.&#xD;&#xA;&#xD;&#xA;##Rest overnight##&#xD;&#xA;Many stews, chili, etc. seem taste &quot;better&quot; the next day. Give an overnight rest in the fridge a shot and see if the flavor improves.&#xD;&#xA;&#xD;&#xA;##Add volatile flavors later##&#xD;&#xA;There is a caveat to go along with longer cooking. Some items work over long cooking times, while others lose flavor. In addition to meat/bones, garlic, onion, bay leaves (and others) benefit. Many fresh herbs, pepper, vanilla, saffron (and others) lose their flavor from the heat. If you are cooking for a while, you might try adding some more volatile flavors later in the process.&#xD;&#xA;&#xD;&#xA;##Add salt early##&#xD;&#xA;Salt helps to extract flavors, so add it early on in the process. Do be judicious with it, however. Long cooking tends to concentrate flavors, so you can easily make it too salty.&#xD;&#xA;&#xD;&#xA;##Sweat vegetables / brown meat##&#xD;&#xA;Before getting any water involved, sweat your onions, celery, peppers, mushrooms, or whatever vegetables or playing in this game.&#xD;&#xA;&#xD;&#xA;Likewise, brown your meat. The maillard reaction is necessary for developing great flavor from the meat." />
  <row Id="25747" PostHistoryTypeId="5" PostId="12503" RevisionGUID="e61779c6-5a89-4c84-8777-2b0c48bed55b" CreationDate="2011-02-23T14:41:06.000" UserId="4489" Comment="Added commentary" Text="This doesn't answer your question directly, but spices are only a small part of the picture. Below are some techniques to get more flavor in your soup.&#xD;&#xA;&#xD;&#xA;##Longer Cooking##&#xD;&#xA;Depending on the type of soup you're making, you may just need more time. Some flavors just need more time to get out. This is especially true of meat and bones. It's possible to make a ham and pea soup in an hour, but simmer that ham for 3 hours and it's night and day.&#xD;&#xA;&#xD;&#xA;##Rest overnight##&#xD;&#xA;Many stews, chili, etc. seem taste &quot;better&quot; the next day. Give an overnight rest in the fridge a shot and see if the flavor improves.&#xD;&#xA;&#xD;&#xA;##Add volatile flavors later##&#xD;&#xA;There is a caveat to go along with longer cooking. Some items work over long cooking times, while others lose flavor. In addition to meat/bones, garlic, onion, bay leaves (and others) benefit. Many fresh herbs, pepper, vanilla, saffron (and others) lose their flavor from the heat. If you are cooking for a while, you might try adding some more volatile flavors later in the process.&#xD;&#xA;&#xD;&#xA;##Add salt early##&#xD;&#xA;Salt helps to extract flavors, so add it early on in the process. Do be judicious with it, however. Long cooking tends to concentrate flavors, so you can easily make it too salty.&#xD;&#xA;&#xD;&#xA;##Sweat vegetables / brown meat##&#xD;&#xA;Before getting any water involved, sweat your onions, celery, peppers, mushrooms, or whatever vegetables or playing in this game.&#xD;&#xA;&#xD;&#xA;Likewise, brown your meat. The maillard reaction is necessary for developing great flavor from the meat." />
  <row Id="25748" PostHistoryTypeId="5" PostId="12504" RevisionGUID="de4e5954-854d-4d49-bc42-20c7ec6bf6e9" CreationDate="2011-02-23T16:00:20.457" UserId="4086" Comment="deleted 52 characters in body; added 4 characters in body" Text="**Preliminary**&#xD;&#xA;&#xD;&#xA;So I found this simple [pot roast recipe][1] here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here:&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Lately, I keep buying beef that turns out to so full of fat (even from different super markets) it is just disgusting. I normally would cook this beef in a slow cooker after briefly browning it in a cast iron skillet, and since almost no fat is rendered out, it would end up like eating a stick of butter (nothing about it tasted like beef). &#xD;&#xA;&#xD;&#xA;**Questions seeking Seasoned Advice**:&#xD;&#xA;Are stew beef cuts not meant to be used in stews/pot roasts? If not then what is the idea cut for pot roasts? Or is the super market selling bad beef?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholefoodsmarket.com/recipes/2324&#xD;&#xA;  [2]: http://i.stack.imgur.com/3kUOS.jpg" />
  <row Id="25749" PostHistoryTypeId="2" PostId="12506" RevisionGUID="4f0994d4-2702-4727-be53-1d1871bf471f" CreationDate="2011-02-23T16:00:58.040" UserId="4777" Text="I would suggest manually removing as much fat as possible before browning the meat. " />
  <row Id="25750" PostHistoryTypeId="2" PostId="12507" RevisionGUID="d66f70cf-ac7e-4c84-996a-221bf0708033" CreationDate="2011-02-23T16:01:46.840" UserId="3852" Text="Not much of a question here, more of a rant.  However, here is what I do to avoid all of this fatty stew beef...&#xD;&#xA;&#xD;&#xA;Buy the chuck roast whole (I perfer the one with the '7' shped bone in it) and manually trim the outside fat and any other huge fat pockets when you dice it.  When you go to brown it you have alreay reduced the fat so it should come out better.&#xD;&#xA;&#xD;&#xA;If doing a little bit of butchering of your beef is too much for you I do believe they sell beef pot roast in cans." />
  <row Id="25751" PostHistoryTypeId="5" PostId="12504" RevisionGUID="213703f9-c085-440d-9c36-520a66210f45" CreationDate="2011-02-23T16:05:52.570" UserId="4086" Comment="added 1 characters in body" Text="**Preliminary**&#xD;&#xA;&#xD;&#xA;So I found this simple [pot roast recipe][1] here. I have cooked this plenty of times, but for some reason lately, the 'stew' or chuck roast beef is turning out to be too fatty (as it is labeled, it looks like this left picture here:&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Lately, I keep buying beef that turns out to so full of fat (even from different super markets) it is just disgusting. I normally would cook this beef in a slow cooker after briefly browning it in a cast iron skillet, and since almost no fat is rendered out, it would end up like eating a stick of butter (nothing about it tasted like beef). &#xD;&#xA;&#xD;&#xA;**Questions seeking Seasoned Advice**:&#xD;&#xA;Are stew beef cuts not meant to be used in stews/pot roasts? If not then what is the ideal cut for pot roasts? Or is the super market selling bad beef?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholefoodsmarket.com/recipes/2324&#xD;&#xA;  [2]: http://i.stack.imgur.com/3kUOS.jpg" />
  <row Id="25752" PostHistoryTypeId="2" PostId="12508" RevisionGUID="476c6115-e08b-4842-ac40-56387c1ea292" CreationDate="2011-02-23T16:30:23.627" UserId="4558" Text="I can give you the Italian answer - first of all, normally we don't use tomato paste to make sauce, but rather to add a tomato &quot;kick&quot; to recipes. Tomato paste is simply tomato puree that has been cooked down to a high degree of concentration. &#xD;&#xA;&#xD;&#xA;A basic tomato sauce is made by &#xD;&#xA;.1 making a soffritto with onion, carrot and celery (plus other flavors)&#xD;&#xA;.2 adding tomato **puree**, or &quot;**pelati**&quot;, more rarely fresh tomato&#xD;&#xA;.3 cooking the sauce down until the taste and thickness is what you want&#xD;&#xA;&#xD;&#xA;If you want to use paste instead of puree, the third step has to be omitted or greatly reduced in duration. Keep in mind that tomato paste has its own taste, and that taste will remain in the final sauce." />
  <row Id="25753" PostHistoryTypeId="2" PostId="12509" RevisionGUID="dd35db61-ffb1-4d1c-923a-3c6291d57a2f" CreationDate="2011-02-23T16:33:09.220" UserId="218" Text="&quot;Stew beef&quot; is slightly cheaper than buying a whole roast and cutting it up, because the stew beef is made up of bits and pieces that were left over after the prettier roasts had been carved.&#xD;&#xA;&#xD;&#xA;If it's not to your taste, spring for a whole roast and cut it up yourself.&#xD;&#xA;&#xD;&#xA;WARNING: Fat content in meat that is supposed to be cooked for a long time is a good thing. Keeps the meat from drying out. It's more efficient to simply cook the stew in advance, and then skim the rendered fat off the top, before you reheat it." />
  <row Id="25754" PostHistoryTypeId="2" PostId="12510" RevisionGUID="527f1417-9782-4b89-b1dd-ee79c06188ba" CreationDate="2011-02-23T16:36:43.803" UserId="218" Text="It would be hard to tell with rotisserie chicken, because of the way it's cooked. Flavors penetrate it very easily due to the whole &quot;impaled on a spit&quot; aspect of the cooking process, and rotisserie style meat is basted often. The best way to find out is to simply ask the cooks." />
  <row Id="25755" PostHistoryTypeId="6" PostId="12474" RevisionGUID="aa97b686-c3f4-46cf-8b34-d5a55c7e1e15" CreationDate="2011-02-23T16:59:11.480" UserId="4504" Comment="edited tags" Text="&lt;vegetables&gt;&lt;mushrooms&gt;" />
  <row Id="25760" PostHistoryTypeId="2" PostId="12513" RevisionGUID="05a19947-d5c2-43b5-843b-ed7fbb493bee" CreationDate="2011-02-23T17:52:38.090" UserId="4483" Text="I bought some mushroom compost for the garden. It's supposedly 'used' compost from a mushroom farm, a couple of days later I had delicious mushrooms sprouting up all over the flower beds - it wasn't quite as 'used' as they though.&#xD;&#xA;&#xD;&#xA;Probably the easiest way to start!" />
  <row Id="25761" PostHistoryTypeId="2" PostId="12514" RevisionGUID="eb31624c-66d6-4784-b377-b2272decded4" CreationDate="2011-02-23T17:55:39.850" UserId="4483" Text="'fast food' chinese contains a lot of cheap beansprouts and noodles or rice. Even take away indian contains a lot more sauce and meat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25762" PostHistoryTypeId="2" PostId="12515" RevisionGUID="d37ce92b-0419-489e-bbfd-874aa068a9ab" CreationDate="2011-02-23T18:03:31.183" UserId="3852" Text="well you only really need two things to grow mushrooms... spores and a growth medium.  &#xD;&#xA;&#xD;&#xA;First the growth medium; mushrooms grow from decaying wood or other decaying meterial, not soil.  They sell mushroom compost that is mixed wood and manure, check your local garden center.  &#xD;&#xA;&#xD;&#xA;Second, the spores a quick search on amazon will give you lots to choose from for pretty cheap.&#xD;&#xA;http://www.amazon.com/s/ref=nb_sb_ss_i_0_20?url=search-alias%3Dgarden&amp;field-keywords=mushroom+growing+kit&amp;sprefix=mushroom+growing+kit#/ref=nb_sb_noss?url=search-alias%3Dgarden&amp;field-keywords=mushroom+spores&amp;rh=n%3A1055398%2Ck%3Amushroom+spores&#xD;&#xA;&#xD;&#xA;All you should have to do is build beds in your shed to hold the compost, 'seed' the compost with the spores, and wait for your mushrooms.&#xD;&#xA;&#xD;&#xA;Good Luck" />
  <row Id="25764" PostHistoryTypeId="2" PostId="12517" RevisionGUID="65f4c506-2848-4195-b6d3-299f5778db5b" CreationDate="2011-02-23T18:58:06.893" UserId="3348" Text="Generally speaking, fat in your beef is considered a good thing, as it carries a lot of flavor. The &quot;laced inside and out&quot; you mention in a comment is called &quot;marbling&quot; and again, it's generally sought after. I suspect some of the reaction you're getting is because you're rejecting meat that sounds pretty good to many of us, and rejecting it for the reason we think it sounds good. &#xD;&#xA;&#xD;&#xA;As others have said, if you find it too fatty, trim what you can and make your stew, let it sit off the heat for a while, and then skim off the excess fat. You can also put the stew in the refrigerator overnight and just lift off the hardened fat in the morning.&#xD;&#xA;&#xD;&#xA;Finally, if you really want beef stew meat that's lean, you need to stay away from cuts from the shoulder/chuck area. Stick with meat from the round (top round or bottom round), which tends to be much leaner. If you can't tell from the package of stew meat where it's from, then you'll need to buy a roast or other cut from the round and cut it up yourself.&#xD;&#xA;" />
  <row Id="25765" PostHistoryTypeId="2" PostId="12518" RevisionGUID="97d9d377-bc95-4d95-9b94-dd0cfbe07aff" CreationDate="2011-02-23T20:08:42.317" UserId="4489" Text="My answer to this question ([link][1]) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had a few suggestions (bay leaves and garlic go early; vanilla and black pepper go late).&#xD;&#xA;&#xD;&#xA;These are, however just a couple of things I've noticed in my own cooking, and I'm not sure how good my information is. For example, I've heard that Herve This has discovered that black pepper is optimally added eight minutes before the end of cooking. &#xD;&#xA;&#xD;&#xA;Is there a list of ingredients that take time for flavor to develop versus those with more volatile flavors that need to be more closely guarded? That may be too much to ask; perhaps folks have a few guidelines or tips?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12500/what-are-some-good-basic-soup-spices" />
  <row Id="25766" PostHistoryTypeId="1" PostId="12518" RevisionGUID="97d9d377-bc95-4d95-9b94-dd0cfbe07aff" CreationDate="2011-02-23T20:08:42.317" UserId="4489" Text="What flavorants stand up to long cooking?" />
  <row Id="25767" PostHistoryTypeId="3" PostId="12518" RevisionGUID="97d9d377-bc95-4d95-9b94-dd0cfbe07aff" CreationDate="2011-02-23T20:08:42.317" UserId="4489" Text="&lt;flavor&gt;" />
  <row Id="25768" PostHistoryTypeId="2" PostId="12519" RevisionGUID="05e31c17-c792-4314-986f-3f6c6ee6e378" CreationDate="2011-02-23T20:15:38.110" UserId="1148" Text="Soup making usually involves two steps:&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; 1. Making the broth&#xD;&#xA; 2. Adding the particular ingredients that make it an XXX soup.&#xD;&#xA;&#xD;&#xA;As far as I'm concerned, the first step is the critical one.&#xD;&#xA;Here are my broth-making tips:&#xD;&#xA;&#xD;&#xA;Ingredients:&#xD;&#xA;&#xD;&#xA;  - Bones with a bit of meat on them.&#xD;&#xA;  - 1 carrot (peeled, whole)&#xD;&#xA;  - 1 Celery Stalk (whole)&#xD;&#xA;  - 1 Onion&#xD;&#xA;  - 1 clove garlic&#xD;&#xA;  - 1 Bay Leaf&#xD;&#xA;  - Marjoram (optional). -- Thank you Polish Mother-in-law for adding this to my repetoire&#xD;&#xA;&#xD;&#xA;Steps:&#xD;&#xA;&#xD;&#xA; - Brown the bones, particularly beef or&#xD;&#xA;   veal &#xD;&#xA; - Dice and Brown the onion in&#xD;&#xA;   butter. &#xD;&#xA; - Throw everything in the pot,&#xD;&#xA;   and cover with water. &#xD;&#xA; - Bring to a&#xD;&#xA;   boil, and reduce temp to a slow&#xD;&#xA;   simmer. &#xD;&#xA; - Simmer until it tastes good.&#xD;&#xA; - Remove veggies and bones. If desired,&#xD;&#xA;   strain broth to eliminate onions and&#xD;&#xA;   protein globules.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25769" PostHistoryTypeId="5" PostId="12518" RevisionGUID="01612348-4569-45bd-b545-a967c08cbe80" CreationDate="2011-02-23T20:17:42.863" UserId="4489" Comment="edited body" Text="My answer to this question ([link][1]) prompted a question in my own mind. I wanted to share some tips regarding when to add herbs, spices, aromatics, etc., and had a few suggestions (bay leaves and garlic go early; vanilla and black pepper go late).&#xD;&#xA;&#xD;&#xA;These are, however just a couple of things I've noticed in my own cooking, and I'm not sure how good my information is. For example, I've heard that Hervé This has discovered that black pepper is optimally added eight minutes before the end of cooking. &#xD;&#xA;&#xD;&#xA;Is there a list of ingredients that take time for flavor to develop versus those with more volatile flavors that need to be more closely guarded? That may be too much to ask; perhaps folks have a few guidelines or tips?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12500/what-are-some-good-basic-soup-spices" />
  <row Id="25770" PostHistoryTypeId="25" PostId="12518" RevisionGUID="b986ec81-1e43-4171-8579-ba5794bec1af" CreationDate="2011-02-23T20:22:43.497" Comment="http://twitter.com/#!/StackCooking/status/40506862994460672" />
  <row Id="25772" PostHistoryTypeId="5" PostId="12501" RevisionGUID="5d32e942-a776-46f4-b966-aa0f9689e6af" CreationDate="2011-02-23T20:50:17.690" UserId="1148" Comment="Anglicized European names." Text="I had the same problem as you.&#xD;&#xA;&#xD;&#xA;You could try adding a [bouquet garni][1], which contains:&#xD;&#xA;&#xD;&#xA; - Parsley&#xD;&#xA; - Bay Leaves (Laurel)&#xD;&#xA; - Thyme&#xD;&#xA; - Celery&#xD;&#xA; - Rosemary&#xD;&#xA;&#xD;&#xA;If you have them fresh, you can tie them together using kitchen rope and toss them in, and remove them after boiling. If you have them dried, you can (of course leave them in).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bouquet_garni" />
  <row Id="25773" PostHistoryTypeId="24" PostId="12501" RevisionGUID="d32cc9ac-1122-4fcf-8fd5-a350a615888e" CreationDate="2011-02-23T20:50:17.690" Comment="Proposed by 1148 approved by 210 edit id of 31" />
  <row Id="25774" PostHistoryTypeId="2" PostId="12520" RevisionGUID="0d2519f2-8012-4f77-9120-76ac94921efc" CreationDate="2011-02-23T22:37:20.357" UserDisplayName="user5003" Text="try some nutmeg in your soup.you can get excellent results in broths, stocks and creams. for beeth or chicken stock, also try pimento and juniper, mace, bay leaves and parsley.also try a dash of sherry in your bouillon or consommee... (yammy yammy)&#xD;&#xA; making stocks: do not brown the onion with any fat, just dry brown them.  when cooking soup, just let it simmer (a soup should always be smiling)" />
  <row Id="25775" PostHistoryTypeId="25" PostId="12504" RevisionGUID="126c24ce-c617-417e-9503-b5e085ba7e94" CreationDate="2011-02-23T23:22:43.930" Comment="http://twitter.com/#!/StackCooking/status/40552163600121856" />
  <row Id="25776" PostHistoryTypeId="2" PostId="12521" RevisionGUID="84ff16a3-8a3c-4e7a-8f80-51ca7bd832c1" CreationDate="2011-02-23T23:52:54.477" UserDisplayName="user5004" Text="What type of Rice is best for Indian Style Rice Pudding?" />
  <row Id="25777" PostHistoryTypeId="1" PostId="12521" RevisionGUID="84ff16a3-8a3c-4e7a-8f80-51ca7bd832c1" CreationDate="2011-02-23T23:52:54.477" UserDisplayName="user5004" Text="What type of Rice is best for Indian Style Rice Pudding?" />
  <row Id="25778" PostHistoryTypeId="3" PostId="12521" RevisionGUID="84ff16a3-8a3c-4e7a-8f80-51ca7bd832c1" CreationDate="2011-02-23T23:52:54.477" UserDisplayName="user5004" Text="&lt;rice&gt;&lt;indian-cuisine&gt;&lt;pudding&gt;" />
  <row Id="25779" PostHistoryTypeId="6" PostId="12518" RevisionGUID="60f669f1-e478-4bf7-840f-1784bb7badb7" CreationDate="2011-02-24T00:53:41.973" UserId="4489" Comment="add tag" Text="&lt;ingredients&gt;&lt;flavor&gt;" />
  <row Id="25780" PostHistoryTypeId="5" PostId="11900" RevisionGUID="6ffec5c3-37f5-481e-97b3-a0fde3e49cbe" CreationDate="2011-02-24T01:02:04.893" UserId="3203" Comment="deleted 2 characters in body" Text="In New Zealand the export Kiwifruit brand is called Zespri. The have fully organic and close to organic orchards. Most of the spraying happens early in the growing cycle, so by the time you buy it it has been rain washed many times. I have family friends whom have export large Kiwifruit orchards and it is a very organic process once the fruit has formed&#xD;&#xA;&#xD;&#xA;See http://www.zespri.com/sustainability-home/growing-zespri-on-orchard/kiwigreen.html&#xD;&#xA;&#xD;&#xA;The green Kiwifruit is very fuzzy and not nice to eat, the gold Kiwifruit is designed to be eaten skin and all. Kiwi Grapes (bunches of baby Kiwifruit) are also designed to be eaten skin and all&#xD;&#xA;&#xD;&#xA;Kiwifruit in New Zealand is considered a scoop fruit though (same as tamarillos, fejoas etc), and you don't see many locals eating the skin&#xD;&#xA;&#xD;&#xA;The good part of the skin (Exocarp) is not just the dry outer layer, it is the thin living layer immediately behind that. You'll eat that by scooping the fruit out, not so much by cutting it out&#xD;&#xA;&#xD;&#xA;For serving speed we normally cut of the ends, halve, and then place half cut down and slice off the skin working around fruit. Then slice into small discs and serve&#xD;&#xA;&#xD;&#xA;![Sliced kiwifruit][1]&#xD;&#xA;&#xD;&#xA;During picking season the huge surpluses are feed to the beef cows skin and all :-)&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/3rVnb.jpg" />
  <row Id="25781" PostHistoryTypeId="2" PostId="12522" RevisionGUID="282522b3-73b9-4e0c-9b22-4f72b21c1c39" CreationDate="2011-02-24T01:09:06.770" UserId="3203" Text="It is usually stuck because of fresh or old food particles getting into the socket or release mechanism&#xD;&#xA;&#xD;&#xA;The simplest way is to drizzle boiling water onto the release mechanism. A few large pours over some minutes may be required to soften and remove the food particles&#xD;&#xA;&#xD;&#xA;A quick spray of silicone oil may be required after this as the boiling water removes all factory lubrication too&#xD;&#xA;&#xD;&#xA;**Unplug the machine first!** and take great care not to get water into the motor or electronic parts. Position the device over a sink or bucket so that water will flow away from the motor and electronic parts&#xD;&#xA;" />
  <row Id="25782" PostHistoryTypeId="2" PostId="12523" RevisionGUID="34ce4dcc-5f6f-4157-ae49-6dea3a2b997b" CreationDate="2011-02-24T01:52:40.067" UserDisplayName="user5007" Text=" I regularly freeze excess cream and use it then to bake, cook - lemon creams; scrambled eggs or just as a dessert pouring cream.  If you have cream that lasts as long as you say it must have preservatives or be ultra heat treated?  Our cream has, at the most, 2 weeks refrigerated shelf life.&#xD;&#xA;" />
  <row Id="25784" PostHistoryTypeId="25" PostId="12521" RevisionGUID="19d3ea1f-94de-4617-91ca-ab5c4ee754ce" CreationDate="2011-02-24T02:22:44.283" Comment="http://twitter.com/#!/StackCooking/status/40597464444571648" />
  <row Id="25785" PostHistoryTypeId="2" PostId="12524" RevisionGUID="48d6fda5-9de2-48f9-8040-baffdff86d41" CreationDate="2011-02-24T02:23:52.013" UserId="1601" Text="About three years ago, we replaced a one 10&quot; skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't last on the old pan.) &#xD;&#xA;&#xD;&#xA;The old pan had a metal handle bolted onto the body, and the new one has a silicone insert on the bottom of a metal handle, also bolted on. We're going to have to replace this new(er) pan because the handle gets too hot to touch after a few minutes of use, even though the pan itself works extremely well; the hot handle is a safety hazard. &#xD;&#xA;&#xD;&#xA;We're considering the skillet that will replace it, and we'll get another, similar piece. However, it would be nice if it lasted for more than a few years. And, while any pot handle will eventually get too hot to touch, I'd like to be able to pick up the pan without an oven mitt. &#xD;&#xA;&#xD;&#xA;What determines how hot a handle does or doesn't get while the pan is in use? I've been researching brands, and this isn't something that I've seen covered much,. " />
  <row Id="25786" PostHistoryTypeId="1" PostId="12524" RevisionGUID="48d6fda5-9de2-48f9-8040-baffdff86d41" CreationDate="2011-02-24T02:23:52.013" UserId="1601" Text="What determines if the handle of a pan gets hot while in use?" />
  <row Id="25787" PostHistoryTypeId="3" PostId="12524" RevisionGUID="48d6fda5-9de2-48f9-8040-baffdff86d41" CreationDate="2011-02-24T02:23:52.013" UserId="1601" Text="&lt;food-safety&gt;&lt;pan&gt;&lt;aluminum-cookware&gt;" />
  <row Id="25788" PostHistoryTypeId="2" PostId="12525" RevisionGUID="09ab5ba1-cee4-44d8-ab36-362c4d9bcd55" CreationDate="2011-02-24T02:42:08.523" UserId="1670" Text="The usual heat transfer issues all apply.&#xD;&#xA;&#xD;&#xA;What are those? Well, let me see&#xD;&#xA;&#xD;&#xA;* Some materials conduct heat better than others. Metals tend to have high thermal conductivity (with aluminum and especially copper begin particularly good at it). Plastics tend to be poor thermal conductors. &#xD;&#xA;&#xD;&#xA;* Thick pieces of material can conduct heat faster than thin ones, but they also take proportionately more heat to increase the temperature, so this is a wash...&#xD;&#xA;&#xD;&#xA;* ...except that they both lose heat to the air by conduction (very little), convection (much more), and radiation (very little until it gets to hot to hold). For all of these having lots of surface area improves the rate at which heat can be dumped into the surrounding environment.&#xD;&#xA;&#xD;&#xA;* Shape and orientation matters a *lot* to convective heat losses, but the dependence is too complicated to describe in a few words.&#xD;&#xA;&#xD;&#xA;I find that bent sheet metal handles tend to stay cool, while solid handles get hot. If the half-n-half version you describe above has a pretty solid piece of metal that that part will behave very much like a all-metal handle (it may even be worse as the teflon will insulate the underside)." />
  <row Id="25789" PostHistoryTypeId="5" PostId="12524" RevisionGUID="03fd10a8-97af-497a-b725-07aa8d62d589" CreationDate="2011-02-24T02:52:22.577" UserId="1601" Comment="added 3 characters in body" Text="About three years ago, we replaced a one 10&quot; skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't last on the old pan.) &#xD;&#xA;&#xD;&#xA;The old pan had a metal handle bolted onto the body, and the new one has a silicone insert on the bottom of a metal handle, also bolted on. We're going to have to replace this new(er) pan because the handle gets too hot to touch after a few minutes of use, even though the pan itself works extremely well; the hot handle is a safety hazard. &#xD;&#xA;&#xD;&#xA;We're considering the skillet that will replace it, and we'll get another, similar piece. However, it would be nice if it lasted for more than a few years. And, while any pot handle will eventually get too hot to touch, I'd like to be able to pick up the pan without an oven mitt. &#xD;&#xA;&#xD;&#xA;What determines how hot a handle does or doesn't get while the pan is in use? I've been researching brands, and this isn't something that I've seen covered much. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="25790" PostHistoryTypeId="2" PostId="12526" RevisionGUID="a736db88-b673-4ba1-98b9-ca1fe3d518dc" CreationDate="2011-02-24T02:54:45.130" UserId="950" Text="Yesterday I was cooking for someone and was planning on making a bolognese sauce, but when it came to start cooking (ie. after doing my mise en place), she asked if I could leave the meat out of it, so instead I ended up with a meat-less tomato sauce with various veggies in it (onion, garlic, green pepper and carrot; I'm not sure if there's a &quot;proper&quot; name for this sort of sauce) -- essentially, my bolognese recipe minus the meat. I mixed my pasta into the sauce a couple minutes before serving.&#xD;&#xA;&#xD;&#xA;Today I have plenty of leftovers (that have been sitting in the fridge for about 24 hours), and would like to add my meat (ground beef) into it. I realize that instead I could do something like make meatballs, but I'm not looking to do something like that.&#xD;&#xA;&#xD;&#xA;Would just browning the meat now and mixing it in work well? Is there something I should add to my meat to better incorporate it into my sauce? Also, I'm not sure if putting the sauce back on heat will be the greatest idea because the pasta unfortunately got cooked more than I wanted (to the point where it's okay as-is, but further cooking will probably push it to overdone)." />
  <row Id="25791" PostHistoryTypeId="1" PostId="12526" RevisionGUID="a736db88-b673-4ba1-98b9-ca1fe3d518dc" CreationDate="2011-02-24T02:54:45.130" UserId="950" Text="How can I add meat into a completed tomato sauce?" />
  <row Id="25792" PostHistoryTypeId="3" PostId="12526" RevisionGUID="a736db88-b673-4ba1-98b9-ca1fe3d518dc" CreationDate="2011-02-24T02:54:45.130" UserId="950" Text="&lt;meat&gt;&lt;sauce&gt;&lt;tomatoes&gt;" />
  <row Id="25796" PostHistoryTypeId="5" PostId="12524" RevisionGUID="4ea4d519-6e2a-4dba-a7e3-c6ba7de795d3" CreationDate="2011-02-24T03:00:06.980" UserId="1601" Comment="added 460 characters in body" Text="About three years ago, we replaced a one 10&quot; skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't last on the old pan.) &#xD;&#xA;&#xD;&#xA;The old pan had a metal handle bolted onto the body, and the new one has a silicone insert on the bottom of a metal handle, also bolted on. We're going to have to replace this new(er) pan because the handle gets too hot to touch after a few minutes of use, even though the pan itself works extremely well; the hot handle is a safety hazard. &#xD;&#xA;&#xD;&#xA;We're considering the skillet that will replace it, and we'll get another, similar piece. However, it would be nice if it lasted for more than a few years. And, while any pot handle will eventually get too hot to touch, I'd like to be able to pick up the pan without an oven mitt. &#xD;&#xA;&#xD;&#xA;What determines how hot a handle does or doesn't get while the pan is in use? I've been researching brands, and this isn't something that I've seen covered much in the reviews. &#xD;&#xA;&#xD;&#xA;**Edit:** Pictures may be of hemp. Sorry for the mess, we just made dinner. (Tilapia with snow peas, garlic, and ginger with a side of mushrooms.) &#xD;&#xA;&#xD;&#xA;*Old pan (Well, it's another pan with the same handle, I tossed the old one):*&lt;br&gt;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;*The new pan, showing the infamous plastic insert:* &lt;br&gt;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/EcyAP.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/tiWQu.jpg" />
  <row Id="25798" PostHistoryTypeId="2" PostId="12528" RevisionGUID="5d333e70-c1b2-4557-926a-146dff48d1f0" CreationDate="2011-02-24T03:08:52.290" UserId="1236" Text="For applications such as these where I really want a fine strain, much more than any of my strainers can handle, I line a larger-hole strainer with cheesecloth (if I have trouble with the cheesecloth staying I use a rubber band to hold it in place).&#xD;&#xA;&#xD;&#xA;Although I have not tried it with rendered lard, I have used it in a lot of other places (stock immediately comes to mind) where I have a lot of little particles that make it through my finest of strainers.  A quick search for a lard/cheesecloth/strainer keyword combination shows that a lot of recipes for home-rendered lard seem to suggest this so I think it would work.&#xD;&#xA;&#xD;&#xA;You can find a picture of a cheesecloth-lined strainer [here][1] or just Google image search it if the link dies.&#xD;&#xA;&#xD;&#xA;Oh, and as an aside, I find that purchasing the cheesecloth in bulk at a fabric store (such as Jo-Ann Fabrics in the USA) is much, much cheaper than buying small packages in a kitchen store (such as Williams-Sonoma).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.recipetips.com/kitchen/images/refimages/oils%20and%20butter/pour_oil_cheesecloth.jpg" />
  <row Id="25799" PostHistoryTypeId="5" PostId="12525" RevisionGUID="9464198c-e915-4294-8e99-31aaa57fd0ec" CreationDate="2011-02-24T03:11:07.247" UserId="1670" Comment="added 471 characters in body" Text="The usual heat transfer issues all apply.&#xD;&#xA;&#xD;&#xA;What are those? Well, let me see&#xD;&#xA;&#xD;&#xA;* The handle will warm up until it's total heat losses equal the total heat coming in.&#xD;&#xA;&#xD;&#xA;* Heat comes in mostly by conduction from the body of the pot.&#xD;&#xA;&#xD;&#xA;* Some materials conduct heat better than others. Metals tend to have high thermal conductivity (with aluminum and especially copper begin particularly good at it). Plastics and wood tend to be poor thermal conductors. &#xD;&#xA;&#xD;&#xA;* Thick pieces of material can conduct heat faster than thin ones, but they also take proportionately more heat to increase the temperature, so this is a wash...unless you connect a solid handle to the body with thin spars (as in your upper photograph).&#xD;&#xA;&#xD;&#xA;* The handle loses heat to the air by conduction (very little), convection (much more), and radiation (very little until it gets to hot to hold). For all of these having lots of surface area improves the rate at which heat can be dumped into the surrounding environment.&#xD;&#xA;&#xD;&#xA;* Shape and orientation matters a *lot* to convective heat losses, but the dependence is too complicated to describe in a few words.&#xD;&#xA;&#xD;&#xA;I find that bent sheet metal handles tend to stay cool, while solid handles get hot. If the half-n-half version you describe above has a pretty solid piece of metal that that part will behave very much like a all-metal handle (it may even be worse as the teflon will insulate the underside).&#xD;&#xA;&#xD;&#xA;Short of taking detailed photos and constructing a model in a thermal simulation there is no rigorous way to know in advance. Still, if you've been cooking for long you probably have some intuition in this matter. Trust it." />
  <row Id="25800" PostHistoryTypeId="5" PostId="12524" RevisionGUID="e96e495d-4538-4430-b5f0-38c5dab1d76e" CreationDate="2011-02-24T03:41:00.797" UserId="1887" Comment="changed &quot;hemp&quot; to &quot;help&quot;" Text="About three years ago, we replaced a one 10&quot; skillet with another, both Macy's Tools of the Trade anodized aluminum teflon skillets. (The teflon coating didn't last on the old pan.) &#xD;&#xA;&#xD;&#xA;The old pan had a metal handle bolted onto the body, and the new one has a silicone insert on the bottom of a metal handle, also bolted on. We're going to have to replace this new(er) pan because the handle gets too hot to touch after a few minutes of use, even though the pan itself works extremely well; the hot handle is a safety hazard. &#xD;&#xA;&#xD;&#xA;We're considering the skillet that will replace it, and we'll get another, similar piece. However, it would be nice if it lasted for more than a few years. And, while any pot handle will eventually get too hot to touch, I'd like to be able to pick up the pan without an oven mitt. &#xD;&#xA;&#xD;&#xA;What determines how hot a handle does or doesn't get while the pan is in use? I've been researching brands, and this isn't something that I've seen covered much in the reviews. &#xD;&#xA;&#xD;&#xA;**Edit:** Pictures may be of help. Sorry for the mess, we just made dinner. (Tilapia with snow peas, garlic, and ginger with a side of mushrooms.) &#xD;&#xA;&#xD;&#xA;*Old pan (Well, it's another pan with the same handle, I tossed the old one):*&lt;br&gt;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;*The new pan, showing the infamous plastic insert:* &lt;br&gt;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/EcyAP.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/tiWQu.jpg" />
  <row Id="25801" PostHistoryTypeId="2" PostId="12529" RevisionGUID="5e751c47-a048-4e9a-8278-a09fd1deb7f7" CreationDate="2011-02-24T03:57:55.543" UserId="1887" Text="There is no chemical difference between adding salt early or late in the cooking process. However, if you salt just before eating, you can take advantage of textural differences between different types of salt. (Kosher salt is flakier and so gives a burst of saltiness that is quite pleasant.) (Some people will say that you should salt earlier to bring out flavors more, but once the salt is dissolved in solution, the chemical effect is the same.)&#xD;&#xA;&#xD;&#xA;In general, fresh herbs tend to be added later in the preparation -- with the exception of parsley or dill added to soup early on to flavor the broth. However, if the herbs are added early, they must be removed, since they will lose all their flavor. (The broth will gain flavor, but the herbs will be exhausted.) You'll maintain the bright flavor if you add them late. &#xD;&#xA;&#xD;&#xA;Dried herbs tend to react better to longer cooking, with bay leaves in particular requiring lots of time to render out their flavor. &#xD;&#xA;&#xD;&#xA;As far as pepper goes, there's a fantastic answer to [this question][1] that goes into the chemistry of the volatile compounds in the spice. In general, I find that I prefer adding pepper later in the cooking process. &#xD;&#xA;&#xD;&#xA;Garlic, ginger, onions, and other aromatics can be cooked a long time, although the flavor of alliums will change enormously as you cook them. (Garlic, in particular, will change enormously from a sharp flavor when raw or quickly cooked to a rich sweetness when cooked a long time.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12256/why-put-pepper-on-a-dish-before-cooking" />
  <row Id="25802" PostHistoryTypeId="2" PostId="12530" RevisionGUID="dd4f9391-b8ea-4e1b-9c21-41c2ee8e927b" CreationDate="2011-02-24T04:18:26.310" UserId="4075" Text="In Kerala style cuisine (which is what I'm most familiar with as an eater, not a cook) the rice is a **short, white variety that is fried in ghee** first. It's very **similar to the short grain rice used in Japanese** cooking.&#xD;&#xA;&#xD;&#xA;I have no idea how this would be packaged in the United States, it's just Rice (for the short grain), or long grain/Basmati rice here. I depend on Indian friends to help me identify the good stuff.&#xD;&#xA;&#xD;&#xA;As a cook, I find both the short, white style and plain white basmati work very well. The texture with the short grain rice is smoother, and you can taste more of the milk (or coconut milk) and cardamom. It's also very good served cold. The basmati produces a heartier rice pudding that is enhanced by adding extra raisins and cinnamon. I like this best hot. &#xD;&#xA;" />
  <row Id="25803" PostHistoryTypeId="6" PostId="12518" RevisionGUID="f99ed231-f8cf-42d5-ba6b-f60667e3dc3a" CreationDate="2011-02-24T04:53:30.900" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;spices&gt;&lt;herbs&gt;" />
  <row Id="25804" PostHistoryTypeId="25" PostId="12524" RevisionGUID="b6853ed2-bcd6-4a9f-88f0-7afa494d760f" CreationDate="2011-02-24T05:22:44.777" Comment="http://twitter.com/#!/StackCooking/status/40642762026123264" />
  <row Id="25805" PostHistoryTypeId="2" PostId="12531" RevisionGUID="e8f05f71-39bb-483f-b04d-7edc40c4f69d" CreationDate="2011-02-24T05:52:53.743" UserId="4733" Text="My wife and I love http://www.plantoeat.com/&#xD;&#xA;&#xD;&#xA; - The recipe import is well done and intuitive.&#xD;&#xA; - The meal planner is easy to use and provides a great view of the week ahead.&#xD;&#xA; - The grocery list maker is awesome.  The Pantry Inventory of the stuff you already have on hand is brilliant!&#xD;&#xA; - The site looks and works great on an iPhone when shopping. We said &quot;so long&quot; to Grocery Gadget after using it :)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25806" PostHistoryTypeId="2" PostId="12532" RevisionGUID="81b51bb8-bc34-4843-8396-946b98dc7214" CreationDate="2011-02-24T05:59:20.580" UserId="1236" Text="This weekend I will be in possession of 100 lbs of beef [suet][1] and plan to render it into [tallow][2].  I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it.&#xD;&#xA;&#xD;&#xA;I was told rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement.  Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar.&#xD;&#xA;&#xD;&#xA;A quick Google search turns up some anecdotal evidence but I'd prefer some science.  &#xD;&#xA;&#xD;&#xA;Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year?  More importantly, why or why not?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Suet&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="25807" PostHistoryTypeId="1" PostId="12532" RevisionGUID="81b51bb8-bc34-4843-8396-946b98dc7214" CreationDate="2011-02-24T05:59:20.580" UserId="1236" Text="Can I store rendered tallow at room temperature?" />
  <row Id="25808" PostHistoryTypeId="3" PostId="12532" RevisionGUID="81b51bb8-bc34-4843-8396-946b98dc7214" CreationDate="2011-02-24T05:59:20.580" UserId="1236" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;beef&gt;&lt;fats&gt;" />
  <row Id="25809" PostHistoryTypeId="2" PostId="12533" RevisionGUID="3f40712e-7e8c-4907-8f1f-b48adbdd74b9" CreationDate="2011-02-24T06:14:31.323" UserId="4733" Text="I would strongly doubt that the bubbles themselves would have any mechanical effect on flavor.  However, seltzer or soda water has a acidic pH, usually between tomato and orange juice. This could account for any tenderizing action. The addition of salts to some seltzers might also account for apparent changes in flavor." />
  <row Id="25810" PostHistoryTypeId="2" PostId="12534" RevisionGUID="47af033f-06f7-4274-8550-faca2c0dcf93" CreationDate="2011-02-24T06:30:43.553" UserId="160" Text="Baker's ratios are (a) always given by weight (b) relative to the total amount of flour (which is 100). An example is a “standard” 60-2-2 French loaf: 100% flour (implied), 60% water, 2% salt, 2% (fresh) yeast. To make a 1 lb french loaf, you'd use 1lb / 1.64 = 9¾ oz flour, 9¾ oz × 0.6 = 5⅞ oz water, and slightly less than 9¾ oz × 0.02 = ¼ oz each salt and fresh yeast. Doing the math in Metric is obviously much easier (and how I personally do it)." />
  <row Id="25811" PostHistoryTypeId="5" PostId="12532" RevisionGUID="e716e1fb-95c1-4593-898a-1535692735fe" CreationDate="2011-02-24T06:40:27.800" UserId="1236" Comment="added 87 characters in body; edited title" Text="This weekend I will be in possession of 100 lbs of beef [suet][1] and plan to render it into [tallow][2].  I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it.&#xD;&#xA;&#xD;&#xA;I was told large quantities of rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement.  Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar.&#xD;&#xA;&#xD;&#xA;A quick Google search turns up some anecdotal evidence but I'd prefer some science.  &#xD;&#xA;&#xD;&#xA;Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year?  More importantly, why or why not?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Suet&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow" />
  <row Id="25812" PostHistoryTypeId="4" PostId="12532" RevisionGUID="e716e1fb-95c1-4593-898a-1535692735fe" CreationDate="2011-02-24T06:40:27.800" UserId="1236" Comment="added 87 characters in body; edited title" Text="Can I store home-rendered tallow at room temperature for a year?" />
  <row Id="25813" PostHistoryTypeId="2" PostId="12535" RevisionGUID="938541b4-d24e-4010-a0c7-9fc585c44754" CreationDate="2011-02-24T06:42:05.100" UserId="1236" Text="As I mentioned in [another question][1], I'm about to undergo a 100 lb suet-to-tallow rendering process.  The problem is, as much as I love tallow, I've never rendered suet myself before and I have a million questions (though I'll try to keep it to a few key points).  After a lot of research, here is what I've come up with:&#xD;&#xA;&#xD;&#xA;1. Trim, chop, and partially freeze suet&#xD;&#xA;2. Run it through a food processor&#xD;&#xA;3. Render with or without water&#xD;&#xA;4. Strain and cool&#xD;&#xA;&#xD;&#xA;It seems there are 3 rendering options for the typical home kitchen:&#xD;&#xA;&#xD;&#xA; - **Oven** at 250°F&#xD;&#xA; - **Stovetop** on low/very low (I have an electric range/hobs)&#xD;&#xA; - **Crockpot** on low setting&#xD;&#xA;&#xD;&#xA;And then there's a difference between rendering the fat **by itself**, or rendering it **in water**.  A few convincing [articles][2] imply that rendering it in water creates more &quot;pure&quot; tallow.&#xD;&#xA;&#xD;&#xA;I figure since I have so much to render, I'll try all three methods above simultaneously.  I have: two crockpots; an enameled cast iron dutch oven and a few large stock pots for the stovetop; and a lot of casserole dishes for my two-rack oven.  Even doing them all at the same time like this, I imagine it's still going to take a few (many?) rounds to render it all.  I'd like to minimize that time if possible since I don't have room to store the suet for long, but producing quality tallow is equally important as I'll be giving some away.&#xD;&#xA;&#xD;&#xA;My questions:&#xD;&#xA;&#xD;&#xA; - **Are there any methods for doing this in a typical home kitchen that I'm missing?**  The grill, perhaps, or is that too dangerous?  I also have an electric wok.&#xD;&#xA; - **How can I do this as efficiently and quickly as possible?**  For example, can I stack casserole dishes in the oven or do I need to keep air flow maximized and just do what fits on the two racks at a time?  How hot can I have the oven and stovetop without risking quality loss?&#xD;&#xA; - **Should I render with water or without it?**  Will it really make it more pure if I use water, and if not what will?&#xD;&#xA; - **About how much tallow can I expect to get from 100 lbs of suet?**  I have a rough estimate of 20 gallons in my head but that's based on numbers I found from a Google search.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12532/can-i-store-rendered-tallow-at-room-temperature&#xD;&#xA;  [2]: http://www.marksdailyapple.com/how-to-render-beef-tallow/" />
  <row Id="25814" PostHistoryTypeId="1" PostId="12535" RevisionGUID="938541b4-d24e-4010-a0c7-9fc585c44754" CreationDate="2011-02-24T06:42:05.100" UserId="1236" Text="How can I efficiently render 100 lbs of suet into tallow in a home kitchen?" />
  <row Id="25815" PostHistoryTypeId="3" PostId="12535" RevisionGUID="938541b4-d24e-4010-a0c7-9fc585c44754" CreationDate="2011-02-24T06:42:05.100" UserId="1236" Text="&lt;beef&gt;&lt;fats&gt;" />
  <row Id="25816" PostHistoryTypeId="5" PostId="12532" RevisionGUID="1341f3a9-92d7-404f-ad6d-c768b9b5aa94" CreationDate="2011-02-24T07:02:01.453" UserId="1236" Comment="added stilltasty suet info and another question; edited title" Text="This weekend I will be in possession of 100 lbs of beef [suet][1] (which I'll be getting from a butcher friend) and plan to render it into [tallow][2].  I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it.&#xD;&#xA;&#xD;&#xA;I was told large quantities of rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement.  Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar.&#xD;&#xA;&#xD;&#xA;A quick Google search turns up some anecdotal evidence but I'd prefer some science.  &#xD;&#xA;&#xD;&#xA;Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year?  More importantly, why or why not?&#xD;&#xA;&#xD;&#xA;Edit: I've been operating under the assumption that the rendered tallow will be safer to store for a long period of time.  I just saw on [StillTasty][3] (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened or unopened.  Is that true?  Why &quot;commercial&quot; suet - is there anything I could do to my suet so I could store it unrendered?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Suet&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow&#xD;&#xA;  [3]: http://www.stilltasty.com/fooditems/index/18437" />
  <row Id="25817" PostHistoryTypeId="4" PostId="12532" RevisionGUID="1341f3a9-92d7-404f-ad6d-c768b9b5aa94" CreationDate="2011-02-24T07:02:01.453" UserId="1236" Comment="added stilltasty suet info and another question; edited title" Text="Can I store suet or home-rendered tallow at room temperature for a year?" />
  <row Id="25818" PostHistoryTypeId="5" PostId="12532" RevisionGUID="349448c1-d96d-468e-a227-e8a00c7da455" CreationDate="2011-02-24T07:24:47.107" UserId="1236" Comment="added 128 characters in body" Text="This weekend I will be in possession of 100 lbs of beef [suet][1] (which I'll be getting from a butcher friend) and plan to render it into [tallow][2].  I can't even begin to imagine exactly what this amount of tallow will look like, but I'm absolutely certain I won't have nearly enough room in the fridge or freezer to store it.&#xD;&#xA;&#xD;&#xA;I was told large quantities of rendered tallow can be stored at room temperature for up to or even a year; possibly longer if I keep it in my cool, dark basement.  Rendered fats never last long enough in our house to know for sure.Apparently canning isn't an option because the heated fat will keep the jar from sealing, but it will be fine in a well sealed glass (Mason-style) jar.&#xD;&#xA;&#xD;&#xA;A quick Google search turns up some anecdotal evidence but I'd prefer some science.  &#xD;&#xA;&#xD;&#xA;Can I store my rendered tallow in well-sealed glass jars in the basement for up to (or over) a year?  More importantly, why or why not?&#xD;&#xA;&#xD;&#xA;Edit: I've been operating under the assumption that the rendered tallow will be safer to store for a long period of time.  I just saw on [StillTasty][3] (which doesn't have a tallow entry unfortunately) that commercial suet can be stored for a year in the pantry, opened or unopened.  That seems really strange to me - is that true?  I would expect fat to go rancid quickly in an opened container in the pantry.  Is it because it's &quot;commercial&quot; suet - is there anything I could do to my suet so I could store it unrendered?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Suet&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tallow&#xD;&#xA;  [3]: http://www.stilltasty.com/fooditems/index/18437" />
  <row Id="25819" PostHistoryTypeId="2" PostId="12536" RevisionGUID="4da36d83-50f3-437a-9b37-32d956ba4dad" CreationDate="2011-02-24T07:50:21.743" UserId="2824" Text="The speed of heat transfer from pan to handle depends on the type of metal or alloy it's made of - good luck with researching that when looking at options. Simple solution, buy a **T-Fal** pan that is the size and shape you need. The non-stick feature lasts much longer than any run-of-the-mill non-stick pan you will use - and the handle will not get hot." />
  <row Id="25820" PostHistoryTypeId="2" PostId="12537" RevisionGUID="9facb3b2-3079-41aa-927d-9ff6b38cf01e" CreationDate="2011-02-24T09:12:39.927" UserId="4770" Text="Unfortunately you can't do much with it, since you already added pasta to the sauce.  &#xD;&#xA;Had you stored the sauce separately, you could have browned the ground beef in olive oil and some onions, added the sauce, covered everything with an inch or two of water and let it boil.  &#xD;&#xA;In your case, this would obviously overcook the pasta. So probably the best deal is to eat it as-is; adding meatballs now would just result in eating two dishes, pasta with tomato sauce and meatballs, at the same time.&#xD;&#xA;" />
  <row Id="25821" PostHistoryTypeId="25" PostId="12526" RevisionGUID="efad2b76-b682-4a37-b38f-e82a0585fbe6" CreationDate="2011-02-24T11:22:44.640" Comment="http://twitter.com/#!/StackCooking/status/40733361295065088" />
  <row Id="25822" PostHistoryTypeId="2" PostId="12538" RevisionGUID="cde4e91a-499f-4fb4-9249-946c1af10a14" CreationDate="2011-02-24T12:12:53.750" UserId="5010" Text="Peanut sauce is one of my very most favorite condiments, I practically consider it a major food group, and I moved from the US to live in another country where peanut butter is not available.   Roasted &amp; shelled peanuts are however bountiful and cheap, luckily, so I just learned to make my own peanut sauce.    Here's how I make a simple and fast peanut sauce that is really tasty, perfect for satay, pouring on pasta, etc., doesn't require exotic ingredients, and you don't need a huge, expensive food processor, even a small sized one will work:&#xD;&#xA;&#xD;&#xA;+ Process about 125 grams (few handfuls) of roasted/shelled peanuts in the processor until they're &quot;dust&quot; or as chunky as you like, remove from processor and set aside.  (Order here is important, because trying to add the liquid later using a wimpy/small processor results in the ingredients never mixing well and is an exercise in frustration).&#xD;&#xA;&#xD;&#xA;+ Peel a few cloves of garlic, process them until finely chopped, leave them in processor.&#xD;&#xA;&#xD;&#xA;+ Add two teaspoons apple cider vinegar, two teaspoons sugar, two teaspoons soy sauce, and a few tablespoons of water.  (Alter proportions to taste, I prefer a sweeter sauce).&#xD;&#xA;&#xD;&#xA;+ blend&#xD;&#xA;&#xD;&#xA;+ alternate adding in peanut dust and more water until all the peanuts are added and the consistency is what you like.&#xD;&#xA;&#xD;&#xA;Pour on pasta or whatever you like and enjoy!&#xD;&#xA;" />
  <row Id="25823" PostHistoryTypeId="2" PostId="12539" RevisionGUID="73a419fc-2467-4d92-96f3-a11c73cd49fa" CreationDate="2011-02-24T12:22:16.903" UserId="4580" Text="You can brown the meat, while you heat the sauce and pasta in a pot. Make sure it's not cooking. If the meat is brown, add it to the heated sauce.&#xD;&#xA;Normally, this should be fine.&#xD;&#xA;&#xD;&#xA;Since you've lost a lot of water (sauce was heated two times), you can add a bit of water if necessary, but I don't think this will be the case." />
  <row Id="25824" PostHistoryTypeId="5" PostId="12536" RevisionGUID="75439a0c-0667-498b-b148-5b9ac616b236" CreationDate="2011-02-24T12:28:13.740" UserId="2824" Comment="added 4 characters in body; added 24 characters in body" Text="The speed of heat transfer from pan to handle depends on the type of metal or alloy it's made of - good luck with researching that when looking at options. Simple solution, buy a **Calphalon** pan that is the size and shape you need. The non-stick feature lasts much longer than any run-of-the-mill non-stick pan you will use, they are heavy duty, and the **handle will not get hot**." />
  <row Id="25825" PostHistoryTypeId="5" PostId="7541" RevisionGUID="837e757d-ef65-47ff-8e0e-b98d0b6e0f78" CreationDate="2011-02-24T12:39:09.817" UserId="67" Comment="fixed mistake under counter -&gt; under cabinet" Text="I've used that style of case for years (mine are LamsonSharp ... which look the exact same, so I don't know if Victorinox bought them) ...  but either for travel, or for storing the knives I don't use much (long slicers, which I keep in a drawer).&#xD;&#xA;&#xD;&#xA;If the issue is lack of counter space, and keeping knives in a drawer, I'd throw out yet another alternative -- a [drawer knife tray][1].  They also make [under-cabinet knife blocks][2], but they always seem to store the knives horizontally.&#xD;&#xA;&#xD;&#xA;My mom and aunt (a caterer) just store the knives in cardboard sheaths in a drawer, so you really don't need to go to too much trouble ... I just don't like the sheaths for every-day knives, personally.  The paper ones are better as I can get to 'em one-handed.  The paring knife size one like what you linked to I can pop with my thumb while holding the handle, but the larger ones I need two hands for.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Henckels-35160-00013-Slot--Drawer-Knife-Tray/dp/B0000632SX/&#xD;&#xA;  [2]: http://www.amazon.com/Wusthof-8001-Under-Cabinet-Swinger-Knife-Storage/dp/B0000631ZH/" />
  <row Id="25826" PostHistoryTypeId="2" PostId="12540" RevisionGUID="64fa9098-a0f4-4855-a38e-aea84af1caa7" CreationDate="2011-02-24T12:49:26.670" UserId="67" Text="As the others have mentioned, it won't quite be the same ... however, it *can* be done, it just won't quite have the same flavor as there isn't a chance for the meat juices to transfer into the sauce, and some issues regarding mixing it back in with the cold pasta.&#xD;&#xA;&#xD;&#xA;If I were going to try it, I'd brown the meat, remove some of the fat if it's a really fatty grind, then add some extra sauce (or even other liquid ... maybe dairy, for a classic bolognese) to let it simmer for a bit ... then toss the pasta in with it to reheat.&#xD;&#xA;&#xD;&#xA;The extra sauce is the key, otherwise, the meat isn't going to blend in with sauce on the pasta,  If you reheat the pasta in the fresh sauce, it should hopefully mix together more completely.&#xD;&#xA;&#xD;&#xA;... but if I were to do it, and wanted to add a meat to an already cooked pasta, I'd probably not choose ground beef as a first choice; I'd probably cook up some sausages, cut it down to an appropriate size for the pasta you're dealing with, and mix that in, possibly adding some extra liquid when reheating the pasta." />
  <row Id="25827" PostHistoryTypeId="2" PostId="12541" RevisionGUID="640dcb46-8af2-4d96-ab13-2a93be3a5e9e" CreationDate="2011-02-24T13:09:42.817" UserId="2939" Text="Lemon juice works well with a variety of soup flavours, when added just before serving.  I also find that you need less salt when using lemon juice at the end.  " />
  <row Id="25828" PostHistoryTypeId="2" PostId="12542" RevisionGUID="89331f9d-5caa-4aa6-a3e5-573529cfdda0" CreationDate="2011-02-24T13:22:16.130" UserId="5012" Text="You can use sona masoori..as the grains are optimum size for the pudding." />
  <row Id="25829" PostHistoryTypeId="2" PostId="12543" RevisionGUID="f1b8e112-cc40-4327-818c-275069ab7333" CreationDate="2011-02-24T13:24:31.747" UserId="4489" Text="##Are there any methods for doing this in a typical home kitchen that I'm missing?##&#xD;&#xA;&#xD;&#xA;##How can I do this as efficiently and quickly as possible?##&#xD;&#xA;Water will transfer the heat most efficiently.&#xD;&#xA;&#xD;&#xA;##Should I render with water or without it?##&#xD;&#xA;I don't know about purity, but water ought to make your life easier. You will have better temperature control, more even heat distribution, faster rendering, and you'll be freed from the risk of burning your suet.&#xD;&#xA;&#xD;&#xA;##About how much tallow can I expect to get from 100 lbs of suet?##&#xD;&#xA;I've heard 80% as a rough figure. Out of 100lb of suet, you should be able to get 80lb of tallow." />
  <row Id="25830" PostHistoryTypeId="2" PostId="12544" RevisionGUID="a8e849bd-bd13-4f5e-9580-46e43707edb1" CreationDate="2011-02-24T13:27:03.707" UserId="4489" Text="Tallow does not need to be refrigerated and can last a year or longer. I would not worry greatly about decomposition, but oxidation can be a problem. Make sure to store it in an airtight container and you shouldn't have a problem." />
  <row Id="25831" PostHistoryTypeId="2" PostId="12545" RevisionGUID="768d0f11-d18f-45d2-a7bc-97bab7f2953d" CreationDate="2011-02-24T14:22:15.783" UserId="3852" Text="So I have a lot of those drink packets that you just add into a bottle of water and shake.  It's pretty much adult kool-aid.  A while ago my wife and I went a little over board and bought way too many, which is making me wonder if they have any other uses.  I've used them for making cheap drinks (for those who don't deserve the good booze), but haven't really come up with other uses, so I'm turning to you!&#xD;&#xA;&#xD;&#xA;Can anyone come up with any good culanary uses for these things?  They come in all kinds of flavors, I know I have; Lemon Aid, Strawberry, Orange, Blueberry, Daquari, and a host of other flavors I can't think of. &#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="25832" PostHistoryTypeId="1" PostId="12545" RevisionGUID="768d0f11-d18f-45d2-a7bc-97bab7f2953d" CreationDate="2011-02-24T14:22:15.783" UserId="3852" Text="unused drink packets" />
  <row Id="25833" PostHistoryTypeId="3" PostId="12545" RevisionGUID="768d0f11-d18f-45d2-a7bc-97bab7f2953d" CreationDate="2011-02-24T14:22:15.783" UserId="3852" Text="&lt;drinks&gt;" />
  <row Id="25834" PostHistoryTypeId="25" PostId="12535" RevisionGUID="df8c168e-1b47-4656-9b22-6206d98bfee7" CreationDate="2011-02-24T14:22:44.677" Comment="http://twitter.com/#!/StackCooking/status/40778658977161217" />
  <row Id="25835" PostHistoryTypeId="2" PostId="12546" RevisionGUID="e09bd690-f8b0-4cba-86dd-7fbdf0f91dea" CreationDate="2011-02-24T14:29:20.970" UserId="3479" Text="I have mixed them with unflavored gelatin to get some really interesting flavored deserts.&#xD;&#xA;&#xD;&#xA;Additionally, they are a nice addition to a pitcher of iced tea, making it a flavored iced tea.  I use at about 1/2 the recommended strength in addition to the tea, two tubes/packets of the flavored stuff for a 1/2 gallon of tea." />
  <row Id="25836" PostHistoryTypeId="5" PostId="3894" RevisionGUID="3f0fae27-d2a4-42f8-b0f0-78cb382ae971" CreationDate="2011-02-24T14:41:20.503" UserId="1362" Comment="fixed minor typos, punctuation" Text="The use-by dates on all spices are mainly hokum. Most spices last for six months in whole form, herbs can be dried and last about three, after that time the taste is going to weaken and change as essential oils leave the spice. If you keep your spices in an airtight dark container you can eek out a little more time, but I would highly recommend that if you want fresh spices you grind yourself and keep fresh herbs on hand (it's very little work to grow your own).&#xD;&#xA;&#xD;&#xA;That said, bay leaves last me quite a while, and even after I know they should be retired I tend to just throw more of them in the pot to achieve the same effect." />
  <row Id="25837" PostHistoryTypeId="24" PostId="3894" RevisionGUID="3f0fae27-d2a4-42f8-b0f0-78cb382ae971" CreationDate="2011-02-24T14:41:20.503" Comment="Proposed by 1362 approved by 1259 edit id of 33" />
  <row Id="25838" PostHistoryTypeId="5" PostId="2948" RevisionGUID="a0c1decc-be44-465a-8b36-f5cf01298f82" CreationDate="2011-02-24T14:41:39.287" UserId="1362" Comment="typo, punctuation" Text="This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this.&#xD;&#xA;&#xD;&#xA;I have tried shallow frying — gnocchi just absorbs all the oil.&#xD;&#xA;&#xD;&#xA;Pan frying — gnocchi seems to cook through before getting crispy.&#xD;&#xA;&#xD;&#xA;Any help?&#xD;&#xA;" />
  <row Id="25839" PostHistoryTypeId="24" PostId="2948" RevisionGUID="a0c1decc-be44-465a-8b36-f5cf01298f82" CreationDate="2011-02-24T14:41:39.287" Comment="Proposed by 1362 approved by 1259 edit id of 32" />
  <row Id="25840" PostHistoryTypeId="2" PostId="12547" RevisionGUID="7a6c1bed-f92a-461c-8b51-52b9cd0c9f20" CreationDate="2011-02-24T14:52:49.070" UserId="4580" Text="You can eat some - but not all - flavours as coulis on your ice cream (best use vanilla ice cream) or panacotta." />
  <row Id="25841" PostHistoryTypeId="5" PostId="10272" RevisionGUID="3c7040ba-a2af-4b7f-8780-5c2f8f0024d9" CreationDate="2011-02-24T15:01:46.017" UserId="4489" Comment="turned url into hyperlink" Text="[www.boingboing.net/2010/12/18/why-you-shouldnt-dee.html][1]&#xD;&#xA;&#xD;&#xA;This is what happens when you deep fry them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.boingboing.net/2010/12/18/why-you-shouldnt-dee.html" />
  <row Id="25842" PostHistoryTypeId="24" PostId="10272" RevisionGUID="3c7040ba-a2af-4b7f-8780-5c2f8f0024d9" CreationDate="2011-02-24T15:01:46.017" Comment="Proposed by 4489 approved by 1259 edit id of 34" />
  <row Id="25843" PostHistoryTypeId="2" PostId="12548" RevisionGUID="c5c7d956-42d7-4ff5-9fc9-5e2e745eba1d" CreationDate="2011-02-24T16:04:36.907" UserId="5014" Text="All,&#xD;&#xA;&#xD;&#xA;I would like to cook spare ribs to a fall-off-the-bone consistency.  I don't have access to a grill.&#xD;&#xA;&#xD;&#xA;I know how to do that with pork shoulders (dry rubbed, then uncovered in the oven at low heat for 6-8hrs), but spare ribs are a different type of animal.  They are individually smaller pieces (my ribs are sawed in chunks), and they are fairly fatty, with a big bone.&#xD;&#xA;&#xD;&#xA;What should I do?  Should I pan-sear them first, do I need some liquid in the dish?  Should I cover them?&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;&#xD;&#xA;JDelage" />
  <row Id="25844" PostHistoryTypeId="1" PostId="12548" RevisionGUID="c5c7d956-42d7-4ff5-9fc9-5e2e745eba1d" CreationDate="2011-02-24T16:04:36.907" UserId="5014" Text="How to cook fall-off-the-bone beef spare ribs in oven or on stove top?" />
  <row Id="25845" PostHistoryTypeId="3" PostId="12548" RevisionGUID="c5c7d956-42d7-4ff5-9fc9-5e2e745eba1d" CreationDate="2011-02-24T16:04:36.907" UserId="5014" Text="&lt;beef&gt;&lt;oven&gt;&lt;bbq&gt;" />
  <row Id="25846" PostHistoryTypeId="2" PostId="12549" RevisionGUID="ceabd472-aa24-429e-874f-65d202688afa" CreationDate="2011-02-24T16:57:08.727" UserId="2574" Text="I know of two ways to do it:&#xD;&#xA;&#xD;&#xA;#1 oven&#xD;&#xA;cut up ribs and roast in a raosting pan at 350 for about 90 minutes, covered in foil and basting with BBQ sauce every 1/2 hour&#xD;&#xA;&#xD;&#xA;#2 stovetop&#xD;&#xA;&#xD;&#xA;brown them in a french oven or large skillet, add sauce, and simmer for about 1 hr on low heat. usually you need to thicken the sauce after they are done cooking with cornstarch or the like." />
  <row Id="25847" PostHistoryTypeId="25" PostId="12548" RevisionGUID="2789c76c-ce6b-4f03-b0e1-0360d01b93d3" CreationDate="2011-02-24T17:22:44.373" Comment="http://twitter.com/#!/StackCooking/status/40823956743127040" />
  <row Id="25848" PostHistoryTypeId="2" PostId="12550" RevisionGUID="c953e07a-a53b-4412-b4d8-453e12059d87" CreationDate="2011-02-24T17:29:42.370" UserId="1816" Text="You can try a combination of roasting (for a good crust) and braising (for tenderness) as called for in [this recipe][1].  An equivalent would be pan searing and braising.&#xD;&#xA;&#xD;&#xA;You can also cook at a low temperature for a long time, doing in the oven something similar to what sous vide would do.  [This recipe][2] describes the technique.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://projects.washingtonpost.com/recipes/2011/01/26/red-wine-braised-beef-ribs/&#xD;&#xA;  [2]: http://projects.washingtonpost.com/recipes/2011/01/26/48-hour-beef-ribs/" />
  <row Id="25849" PostHistoryTypeId="2" PostId="12551" RevisionGUID="45d5af14-0226-47ad-bf1e-86a5f6869fba" CreationDate="2011-02-24T17:52:02.307" UserId="4580" Text="Tonight, my mom prepared spinach and we were discussing what spices go well with spinach.&#xD;&#xA;I google'd a bit and I found 'nutmeg' on some sites, but it seems like a strange combo to me.&#xD;&#xA;&#xD;&#xA;Honestly, I have no idea, so help me out please :)" />
  <row Id="25850" PostHistoryTypeId="1" PostId="12551" RevisionGUID="45d5af14-0226-47ad-bf1e-86a5f6869fba" CreationDate="2011-02-24T17:52:02.307" UserId="4580" Text="What are appropriate spices/herbs for spinach?" />
  <row Id="25851" PostHistoryTypeId="3" PostId="12551" RevisionGUID="45d5af14-0226-47ad-bf1e-86a5f6869fba" CreationDate="2011-02-24T17:52:02.307" UserId="4580" Text="&lt;spices&gt;&lt;herbs&gt;&lt;spinach&gt;" />
  <row Id="25852" PostHistoryTypeId="5" PostId="12543" RevisionGUID="d1b85d2a-5ece-479f-8a82-72460ca8f72f" CreationDate="2011-02-24T18:03:54.103" UserId="358" Comment="deleted 79 characters in body" Text="&gt; How can I do this as efficiently and&#xD;&#xA;&gt; quickly as possible?&#xD;&#xA;&#xD;&#xA;Water will transfer the heat most efficiently.&#xD;&#xA;&#xD;&#xA;&gt; Should I render with water or without&#xD;&#xA;&gt; it?&#xD;&#xA;&#xD;&#xA;I don't know about purity, but water ought to make your life easier. You will have better temperature control, more even heat distribution, faster rendering, and you'll be freed from the risk of burning your suet.&#xD;&#xA;&#xD;&#xA;&gt; About how much tallow can I expect to&#xD;&#xA;&gt; get from 100 lbs of suet?&#xD;&#xA;&#xD;&#xA;I've heard 80% as a rough figure. Out of 100lb of suet, you should be able to get 80lb of tallow." />
  <row Id="25853" PostHistoryTypeId="2" PostId="12552" RevisionGUID="c49c2310-78cf-40e2-9a92-31700943d645" CreationDate="2011-02-24T18:07:33.617" UserId="5006" Text="Nutmeg works great with spinach...just a bit.  You don't want it shouting &quot;NUTMEG!&quot; at you." />
  <row Id="25854" PostHistoryTypeId="2" PostId="12553" RevisionGUID="ae845800-4e03-4eb0-8ea3-6e0556afb444" CreationDate="2011-02-24T18:10:34.800" UserId="3348" Text="Nutmeg works in lots of places you might not expect, and it's a really popular addition to cream/bechamel sauces like you'd find on creamed spinach.&#xD;&#xA;&#xD;&#xA;Other things that are classic with spinach:&#xD;&#xA;&#xD;&#xA; - Garlic&#xD;&#xA; - Hot pepper flakes&#xD;&#xA; - Lemon/vinegar&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25855" PostHistoryTypeId="6" PostId="12535" RevisionGUID="4472eef5-1217-40a8-a75c-2e67818c2a12" CreationDate="2011-02-24T18:24:36.980" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;fats&gt;&lt;bulk-cooking&gt;" />
  <row Id="25856" PostHistoryTypeId="6" PostId="12545" RevisionGUID="58c8301c-0aa6-4be0-9ded-79a4eaac5722" CreationDate="2011-02-24T18:25:30.457" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;drinks&gt;" />
  <row Id="25857" PostHistoryTypeId="2" PostId="12554" RevisionGUID="232ab55d-2bd2-4e0b-9baf-c0847b97169e" CreationDate="2011-02-24T18:29:22.467" UserId="67" Text="I've done [Alton Brown's method][1] for both spare ribs and baby back ribs, with good results.&#xD;&#xA;&#xD;&#xA;Basically, you bake 'em in a low (250°F) oven in an aluminum foil packet with liquid for a few hours (2.5hrs for baby back, a little longer for spare ribs) completely untouched , then put 'em under the broiler at the end.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe/index.html" />
  <row Id="25858" PostHistoryTypeId="2" PostId="12555" RevisionGUID="622ebfdf-21ed-4d27-abb3-c9858fc32bfc" CreationDate="2011-02-24T19:41:55.607" UserId="2832" Text="You can do a low temperature cook on your ribs the same way you would do your pork shoulders.  It's just the cooking times are shorter, that's all.&#xD;&#xA;&#xD;&#xA;Set your oven to 250-275F, and roast those ribs until they're done.  I've had beef ribs done in as few as 3-4 hours, but as many as 5.  Optionally, you can foil your ribs about halfway into your cook, with some liquid in the foil pack.  Just be aware that they'll cook faster if they're foiled.  And depending on your preference, you may want to take them out of the foil to finish them.&#xD;&#xA;" />
  <row Id="25859" PostHistoryTypeId="2" PostId="12556" RevisionGUID="e4c09a25-1444-418d-bf37-0e89006462f3" CreationDate="2011-02-24T20:00:39.437" UserId="4853" Text="When peeling sweet potatoes, should I just peel the outermost layer, or should I be peeling off the white part as well till I hit the orange inside? Should I keep going until it's all a darkish orange?" />
  <row Id="25860" PostHistoryTypeId="1" PostId="12556" RevisionGUID="e4c09a25-1444-418d-bf37-0e89006462f3" CreationDate="2011-02-24T20:00:39.437" UserId="4853" Text="How deeply should I peel sweet potatoes?" />
  <row Id="25861" PostHistoryTypeId="3" PostId="12556" RevisionGUID="e4c09a25-1444-418d-bf37-0e89006462f3" CreationDate="2011-02-24T20:00:39.437" UserId="4853" Text="&lt;peeling&gt;&lt;skin&gt;&lt;sweet-potato&gt;" />
  <row Id="25862" PostHistoryTypeId="6" PostId="12556" RevisionGUID="e3b3a4ef-ebc7-423a-9164-13b615bd6056" CreationDate="2011-02-24T20:01:57.727" UserId="41" Comment="edited tags" Text="&lt;peeling&gt;&lt;sweet-potato&gt;" />
  <row Id="25863" PostHistoryTypeId="2" PostId="12557" RevisionGUID="63852e8f-fd20-4def-b683-b63c571ca1f6" CreationDate="2011-02-24T20:21:42.407" UserId="4580" Text="It doesn't really matter.&#xD;&#xA;&#xD;&#xA;A lot of people cook them with peel still on and peel it with their hands when cooked (Careful, hot!).&#xD;&#xA;You can peel them before you cook them, and then it's just a question of taste I'd say.&#xD;&#xA;&#xD;&#xA;Personally, I would peel off the white as well, though I'm not sure about this." />
  <row Id="25864" PostHistoryTypeId="2" PostId="12558" RevisionGUID="0658a1f5-a40a-4745-be9d-d24c5cf328fe" CreationDate="2011-02-24T20:57:47.777" UserId="4249" Text="There's a recipe at [Indian Food Forever][1], although I've never made it, tried it, or even heard of it before, so I cannot attest to the validity of the recipe. A quick [Google search for &quot;rabri&quot;][2] will turn up a few more links to recipes in the first page of results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.indianfoodforever.com/desserts/rabri.html&#xD;&#xA;  [2]: http://www.google.com/search?q=rabri" />
  <row Id="25865" PostHistoryTypeId="5" PostId="12545" RevisionGUID="94936ee4-257c-43b9-9a28-2ec7a65cfbe6" CreationDate="2011-02-24T22:45:03.837" UserId="2569" Comment="fix spelling and punctuation" Text="So I have a lot of those drink packets that you just add into a bottle of water and shake.  It's pretty much adult kool-aid.  A while ago my wife and I went a little overboard and bought way too many, which is making me wonder if they have any other uses.  I've used them for making cheap drinks (for those who don't deserve the good booze), but haven't really come up with other uses, so I'm turning to you!&#xD;&#xA;&#xD;&#xA;Can anyone come up with any good culinary uses for these things?  They come in all kinds of flavors. I know I have: Lemonade, Strawberry, Orange, Blueberry, Daquiri, and a host of other flavors I can't think of. &#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="25866" PostHistoryTypeId="24" PostId="12545" RevisionGUID="94936ee4-257c-43b9-9a28-2ec7a65cfbe6" CreationDate="2011-02-24T22:45:03.837" Comment="Proposed by 2569 approved by 1259 edit id of 35" />
  <row Id="25867" PostHistoryTypeId="25" PostId="12556" RevisionGUID="904799ae-32f0-4c49-8f31-1cd4772671e3" CreationDate="2011-02-24T23:22:44.397" Comment="http://twitter.com/#!/StackCooking/status/40914553072001024" />
  <row Id="25868" PostHistoryTypeId="2" PostId="12559" RevisionGUID="61fceb6d-ba22-4903-b344-1e7e9295a4b3" CreationDate="2011-02-24T23:35:44.350" UserId="4558" Text="One old trick is to cook the aubergine in a pan **without adding any fat or water**. Just put them in a covered pan on moderate heat. After a while the aubergines will start &quot;sweating&quot;. Uncover and continue cooking and stirring until they have lost about half of their volume. Then add oil and proceed as directed by your recipe. You will notice that, since the spongy structure of the aubergine has collapsed, they will absorb much less oil." />
  <row Id="25869" PostHistoryTypeId="2" PostId="12560" RevisionGUID="e1a8db6f-7add-4d5b-be02-c3b8476e7d57" CreationDate="2011-02-24T23:51:34.283" UserDisplayName="user5017" Text="what's the best way to make a mojito?  In particular, is there a way to prepare the mint to extract maximum flavor?" />
  <row Id="25870" PostHistoryTypeId="1" PostId="12560" RevisionGUID="e1a8db6f-7add-4d5b-be02-c3b8476e7d57" CreationDate="2011-02-24T23:51:34.283" UserDisplayName="user5017" Text="what's the best way to make a mojito" />
  <row Id="25871" PostHistoryTypeId="3" PostId="12560" RevisionGUID="e1a8db6f-7add-4d5b-be02-c3b8476e7d57" CreationDate="2011-02-24T23:51:34.283" UserDisplayName="user5017" Text="&lt;mint&gt;" />
  <row Id="25872" PostHistoryTypeId="2" PostId="12561" RevisionGUID="b8fa68e8-e5ef-42ba-b512-ba79fb03e970" CreationDate="2011-02-25T00:45:59.993" UserId="1259" Text="The best way I've found to get full flavor out of the mint is to infuse your liquor with it. I do this for mint juleps. Simply take a handful of mint, bruise it (you can just crush it in your hand or stick it in a bag and whack it a couple of times with a wooden spoon), and place it in your liquor of choice (white rum in this case) and leave it for a day or two. You'll need to experiment with the right amount for your drink, but I loosely pack a mason jar about half full to do bourbon. &#xD;&#xA;&#xD;&#xA;If you want the actual leaves in your drink, then you need to make sure you [muddle][1] the mint rather than just putting it in. What you want from the mint is the oils in it, these are released better when you bruise the leaves. So just chopping and throwing it in won't work well. You actually need to crush them. &#xD;&#xA;&#xD;&#xA;It's also important to use the lime rind in addition to the juice. And again, muddle it. The reasoning is the same. There are oils in the rind that are released during muddling that have a decidedly different flavor than just the juice. &#xD;&#xA;&#xD;&#xA;To finish out, pick your sweetener. I like to use simple syrup, but you can also use sugar (or anything sweet, if you want to change the flavor, try a flavored syrup). And then top it up with something non-alcoholic. I particularly like sprite, but also use lemonade or sometimes just soda water. Be careful to balance the sweetener based on whatever you're adding; Sprite obviously needs less sugar added than soda water.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cocktails.about.com/od/cocktailspeak/g/muddle_spk.htm" />
  <row Id="25873" PostHistoryTypeId="2" PostId="12562" RevisionGUID="2c955314-f879-4088-9517-d273ab9e80f7" CreationDate="2011-02-25T00:58:54.050" UserId="94" Text="I recently became addicted to the taste of bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes (like a cheese steak sandwich). However, in my area the price has doubled so I can't buy as many. &#xD;&#xA;&#xD;&#xA;What are some things (if any) that can replicate the flavor (and the lack of spiciness) of bell peppers? " />
  <row Id="25874" PostHistoryTypeId="1" PostId="12562" RevisionGUID="2c955314-f879-4088-9517-d273ab9e80f7" CreationDate="2011-02-25T00:58:54.050" UserId="94" Text="Substitute for bell peppers in meat dishes" />
  <row Id="25875" PostHistoryTypeId="3" PostId="12562" RevisionGUID="2c955314-f879-4088-9517-d273ab9e80f7" CreationDate="2011-02-25T00:58:54.050" UserId="94" Text="&lt;substitutions&gt;&lt;bell-peppers&gt;" />
  <row Id="25876" PostHistoryTypeId="2" PostId="12563" RevisionGUID="532c7100-7086-499f-8923-ba1a09d82ef8" CreationDate="2011-02-25T01:06:52.807" UserId="1259" Text="I find that bell peppers are a predominately watery and crunchy. As such, I'd look for other vegetables that have that characteristic. Depending on how much you are cooking them, you could use carrots, red or white onions, or celery. I think those are all pretty close. To get a little further away from the texture and flavor, you could also try broccoli, asparagus, or green beans; although I'm not sure any of those will be cheaper than bell peppers. &#xD;&#xA;&#xD;&#xA;Depending on your climate, peppers are actually quite easy to grow too (at least in my experience). If price is a significant issue, you could try some of your own gardening. " />
  <row Id="25877" PostHistoryTypeId="2" PostId="12564" RevisionGUID="1cc2a424-d2e9-4e13-8a83-95391840822c" CreationDate="2011-02-25T01:10:18.837" UserId="1415" Text="as yossarian said, DEFINITELY make sure you use the lime rind. it's key. i'm not sure about infusing the liquor -- just use really fresh mint, muddle it until the sugar &amp; syrup is all mixed well, and you'll have a great mojito. if you can, get the red-veined mint (the flavor is better). here's the recipe i've used that has served me well for many years:&#xD;&#xA;&#xD;&#xA;2-3 ounces light rum, 1 ounce lime, 2 teaspoons sugar, Mint, Soda Water&#xD;&#xA;&#xD;&#xA;Place sugar, a large pinch (small handful) of mint, and splash of soda water in a pint glass. Use muddler to lightly press mint and dissolve sugar until it smells of spearmint gum. Squeeze both halves of lime into the glass, leaving one hull in the mixture. Add rum, stir, and fill with ice. Top with soda water, garnish with mint sprig and serve." />
  <row Id="25878" PostHistoryTypeId="2" PostId="12565" RevisionGUID="ed5866d5-4b24-4d53-a0f0-febbcb24962f" CreationDate="2011-02-25T01:19:45.297" UserId="4976" Text="I once had a curried cucumber dish, but it was not a success (it was part of a &quot;touristy&quot; meal in a &quot;touristy&quot; restaurant that promised nine curries, but this one was a stretch).&#xD;&#xA;&#xD;&#xA;I've always wondered if it might be possible to get this right, though." />
  <row Id="25879" PostHistoryTypeId="2" PostId="12566" RevisionGUID="ece12741-4152-4c1d-b518-f0f4a36ad71d" CreationDate="2011-02-25T01:54:49.217" UserId="3348" Text="There's a really great recipe for sauteed cucumber in Julia Child's The Way to Cook. It's savory and surprisingly nice. Excellent with mild white fish or scallops." />
  <row Id="25880" PostHistoryTypeId="25" PostId="12551" RevisionGUID="90a5283a-7aac-4ba2-91a1-d2d09d1157ab" CreationDate="2011-02-25T02:22:44.530" Comment="http://twitter.com/#!/StackCooking/status/40959852658442240" />
  <row Id="25881" PostHistoryTypeId="2" PostId="12567" RevisionGUID="58bf0a54-97c1-4a42-9630-d0886c314530" CreationDate="2011-02-25T02:32:22.897" UserId="2005" Text=" I recall reading that you should not salt beef until after it is cooked or it will dry the beef. Yet I see recipes that call for salt in a beef marinade. &#xD;&#xA;Is it true that you should only salt beef after it is cooked?&#xD;&#xA;" />
  <row Id="25882" PostHistoryTypeId="1" PostId="12567" RevisionGUID="58bf0a54-97c1-4a42-9630-d0886c314530" CreationDate="2011-02-25T02:32:22.897" UserId="2005" Text="Is it okay to salt beef before or while cooking it?" />
  <row Id="25883" PostHistoryTypeId="3" PostId="12567" RevisionGUID="58bf0a54-97c1-4a42-9630-d0886c314530" CreationDate="2011-02-25T02:32:22.897" UserId="2005" Text="&lt;beef&gt;&lt;salt&gt;" />
  <row Id="25884" PostHistoryTypeId="6" PostId="2446" RevisionGUID="3de85b6b-5cb7-41f3-8b99-c8e3de118edb" CreationDate="2011-02-25T02:34:38.637" UserId="41" Comment="edited tags" Text="&lt;cucumbers&gt;" />
  <row Id="25885" PostHistoryTypeId="5" PostId="11718" RevisionGUID="fc8d2f4e-f928-4979-bfdc-31fe230f955c" CreationDate="2011-02-25T02:51:53.997" UserId="2005" Comment="added 42 characters in body" Text="In every Korean kitchen I have encountered, everyone has been extremely particular in that clean utensils should be used when extracting the kimchee from the jar, being very careful not to contaminate the kimchee. I have been told on many occasions that contaminating the kimchee can shorten the shelf life of the kimchee and taint the flavor. &#xD;&#xA;&#xD;&#xA;My family will begin eating the raw kimchee about a week after it has been bought fresh from the grocery, after one month (if it is still around) I use whats left, cooking it with various dishes. &#xD;&#xA;&#xD;&#xA;The more salt that is added to the kimchee and the cooler the temp it is stored at, the slower it will ferment.&#xD;&#xA;&#xD;&#xA;Seems to me everybody has a different 'sweet spot' when it comes to the duration of fermentation they feel produces the best flavor. But I have never heard anybody storing kimchee for a year, and believe traditionally it was kept in Korea from one growing season to the next, in clay pots, underground. &#xD;&#xA;I have never heard of someone getting sick from eating old kimchee, but it definitely turns, and that in my mind constitutes as &quot;going bad&quot;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25886" PostHistoryTypeId="2" PostId="12568" RevisionGUID="3bf68637-11b6-453a-acf6-312c4b7bbd7b" CreationDate="2011-02-25T02:56:50.817" UserDisplayName="user5019" Text="Yes, you can salt it before you cook it.  There is some merit to the idea that it can dry out the meat as the salt will dry the juices out, so just try not to salt it too far in advance of cooking!" />
  <row Id="25887" PostHistoryTypeId="2" PostId="12569" RevisionGUID="22bc0bee-ce46-4d02-bc03-75109ecb16ce" CreationDate="2011-02-25T03:10:39.140" UserId="1887" Text="Watery and crunchy could also describe water chestnuts, or to go a bit further afield, bamboo shoots or even baby corn. These all tend to be inexpensive, since they are purchased canned. " />
  <row Id="25888" PostHistoryTypeId="2" PostId="12570" RevisionGUID="464e754b-a3a4-4824-8cb2-874001fb6a47" CreationDate="2011-02-25T03:18:52.870" UserId="123" Text="Salting beef is no problem at all. The salt can extract water from the meat, but in a marinade it might act slightly like a brine, taking water out and pulling some of the marinade in. &#xD;&#xA;&#xD;&#xA;Even outside of a marinade - pulling water out of the beef simply increases its beefiness (umami) flavor. This is the same principle (although different approach) in dry aging beef. For an extreme version of using salt as a tool to pull water out and increase meat quality, see my answer on [Rinse the salt off a steak before cooking?][1] Water is generally steamed out of the meat during cooking anyways so you're probably not losing much in terms of juiciness. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11780/rinse-the-salt-off-a-steak-before-cooking" />
  <row Id="25889" PostHistoryTypeId="2" PostId="12571" RevisionGUID="72fbf4b5-9e4d-4c0d-a361-5a8c31627c33" CreationDate="2011-02-25T03:33:26.567" UserId="41" Text="Several sources as [Cook's Illustrated][1], [Alton Brown][7], and [Anita Lo][2] practically *insist* that you salt steaks *before* cooking them.  I don't think McGee experiments with or discusses exactly *when* to season/salt a steak in his books, but [he has reportedly stated][2] that he is also in favour of pre-salting.  The fact that *so many* people seem to prefer this technique would seem to indicate that there's at least some merit to it, even if the science isn't well-understood.&#xD;&#xA;&#xD;&#xA;All of the arguments I've heard *against* salting steak (or beef in general) before cooking seem to be [anecdotal][6] in nature.  When pressed for an explanation, many of these people claim that the salt draws out moisture which will subsequently dry out the cut.&#xD;&#xA;&#xD;&#xA;In practice, the amount of moisture it draws out is practically negligible unless you actually *cure* it, which means using *lots* of salt and letting it sit that way for a *long* time.  I don't know anybody that does this.  Well, [hardly anybody][4] *(warning: do not follow the advice on that page unless you are fully prepared to ruin a perfectly good steak).*&#xD;&#xA;&#xD;&#xA;When pressed, most of these people (including Anita Lo, above) say that the water it draws out to the surface will inhibit the [Maillard Reaction][5].  This is true - the presence of water does inhibit the Maillard reaction and any significant quantity of water will give you a steamed gray steak instead of a delicious seared brown one.  But the key word here is *significant*.  No reasonable amount of seasoning will draw out so much moisture that you actually end up with a puddle of boiling water underneath the steak, and even if it did, you would simply pat the steak dry before searing it.  You *do* pat your steaks dry, don't you?&#xD;&#xA;&#xD;&#xA;Also note that this applies to *dry* seasoning.  When *marinating* a cut of beef it is another story entirely.  Salt in a marinade really does create *brining* and that will tend to make the meat *juicier*.  When meat brines, it absorbs extra moisture - the meat still loses moisture when cooked but the added moisture from the brine helps to offset it (this, again, is all in McGee).  A saline solution also dissolves a portion of the tougher proteins in the meat, resulting in a more tender result.  Salt is a *great* thing to have in a marinade, which is why some of the simplest of marinades - soy or teriyaki sauce - are so effective.  Just, again, make sure to pat that beef dry before pan-searing it if you want to get any sort of browning going on.&#xD;&#xA;&#xD;&#xA;Anecdotally - for what little that's worth - I find that there's very little difference in tenderness whether seasoning with salt briefly before or shortly after cooking (before resting).  I've done both and I honestly don't think I could identify which was which in a blind test, except perhaps for the consistency of the &quot;crust&quot; that forms when you really *pile* on the salt - this is a favourable result for many, and I'll often do this if I'm in the mood.&#xD;&#xA;&#xD;&#xA;But all in all, the scientific data on this subject is scant; the results are very inconclusive.  And it just doesn't matter that much; the debaters seem to put entirely too much emphasis on this point when there are far more important factors in preparing a great steak or roast, such as additional seasonings, what it's seared in, temperature and heat distribution of the pan, and let's not forget the cut and grade of meat.  These things have *profound* effects on the final result, and if I were obsessive about beef to a fault, then I would concentrate my efforts more on finding better quality ingredients and equipment rather than fussing over the salt issue.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/video/default.asp?docid=10808&amp;parentdocid=8306&amp;newVideo=y&#xD;&#xA;  [2]: http://www.chow.com/food-news/54775/salt-meat-right-before-cooking/&#xD;&#xA;  [3]: http://www.foodandwine.com/articles/the-juicy-secret-to-seasoning-meat&#xD;&#xA;  [4]: http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;  [6]: http://chowhound.chow.com/topics/595107&#xD;&#xA;  [7]: http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe/index.html" />
  <row Id="25890" PostHistoryTypeId="2" PostId="12572" RevisionGUID="78570127-8524-412b-98a6-83fb0c52725d" CreationDate="2011-02-25T03:53:06.213" UserId="67" Text="Others are saying that bell peppers have no taste -- but I'd disagree.  The green ones have a kind of grassy quality to them.&#xD;&#xA;&#xD;&#xA;Obviously, there's wheat grass, but I never have that around.  There might be some herbs that could pull it off (eg, flat leaf parsley; maybe taragon, but also gives a licorice note)&#xD;&#xA;&#xD;&#xA;You might try some dark greens ... spinich, kale, swiss chard.  They've got a touch of other stronger flavors to 'em, but if you cook them down first, you might be able to tone them down some.  (I guess you might describe it as a 'spiciness' ... it can be a sharp flavor.&#xD;&#xA;&#xD;&#xA;... for the texture, though, my first thought was bok-choy.  It's actually a cabage, and it has some dark green leaves, but the thicker white parts have that watery/crunchy quality that other people have mentioned about bell peppers, but there's that sharp cabbage note that might keep it from fitting your requirements." />
  <row Id="25891" PostHistoryTypeId="2" PostId="12573" RevisionGUID="e6524c70-af94-43ec-b5e5-388fac340143" CreationDate="2011-02-25T04:40:44.593" UserId="67" Text="To mute the possibly over sweet qualities, you might try making making some sort of a frozen desset.  If you have an ice cream maker you could go for a sorbet, but if you don't, either a granita, or freeze it in smaller containers with some sort of a stick to make popsicles.&#xD;&#xA;&#xD;&#xA;And on the alcohol route ... I had a friend who made something he called 'Agent Orange'.  It was Tang, replacing the amount of water called for with vodka.  (no water at all, just vodka).  I also remember another friend adding various kool-aid powders into mixed drinks.&#xD;&#xA;&#xD;&#xA;And my brother brought back a recipe from Pennsic which involved Countrytime Lemonade, some brand of lime vodka (can't remember the exact one, but he was rather specific), and well water ... and he insisted it wasn't the same with tap water." />
  <row Id="25892" PostHistoryTypeId="25" PostId="12567" RevisionGUID="3f38f15b-254a-4937-a49d-486f11829ae3" CreationDate="2011-02-25T05:22:44.870" Comment="http://twitter.com/#!/StackCooking/status/41005153163149312" />
  <row Id="25893" PostHistoryTypeId="2" PostId="12574" RevisionGUID="ba18dea2-242c-46ea-8316-ff11ae8ae7a1" CreationDate="2011-02-25T08:03:22.360" UserId="611" Text="There are some brilliant Indian dishes that involve spinach. They's normally have &quot;palak&quot; in the name, like Palak Paneer or Aloo Palak.&#xD;&#xA;&#xD;&#xA;They use Cumin, cloves, garlic and cardamom to great effect. And the spinach just loves it.&#xD;&#xA;&#xD;&#xA;If you want it fresh, Roquefort is brilliant in a salad with spinach, green apples and a simple vinnaigrette sauce.&#xD;&#xA;" />
  <row Id="25894" PostHistoryTypeId="25" PostId="12545" RevisionGUID="64a8ba48-9b00-447c-bc2f-374a9c77f88c" CreationDate="2011-02-25T08:22:45.353" Comment="http://twitter.com/#!/StackCooking/status/41050452858646529" />
  <row Id="25895" PostHistoryTypeId="2" PostId="12575" RevisionGUID="25e64ca6-1d0e-4af3-b659-1b9871dc8d5d" CreationDate="2011-02-25T09:46:48.833" UserId="3411" Text="I don't think it can go bad, but the flavour profile does change over time with homemade kimchi. Usually once it's past a certain point my Korean friend will use it for flavouring soups and stews rather than eating it straight. So it's just up to your personal preference." />
  <row Id="25897" PostHistoryTypeId="25" PostId="12562" RevisionGUID="8ce3cec6-d768-418c-b93a-e28f24d74a30" CreationDate="2011-02-25T11:22:45.300" Comment="http://twitter.com/#!/StackCooking/status/41095751559938048" />
  <row Id="25898" PostHistoryTypeId="2" PostId="12577" RevisionGUID="8530192c-7c2e-44b6-aec1-474eb70e7261" CreationDate="2011-02-25T13:20:27.213" UserId="3672" Text="Is it a pasta or a dumpling and what is the difference? &#xD;&#xA;&#xD;&#xA;To me, a pasta is smooth and shaped and doesn't have any &quot;filling&quot; (but can have ingredients added to color or flavor it before it is shaped)  and a dumpling is either a dough of some sort either cooked in a stew-like liquid or filled with something and then cooked. &#xD;&#xA;When I saw spaetzel prepared,it seemed like a pasta to me. What distinguishes pasta from dumplings?" />
  <row Id="25899" PostHistoryTypeId="1" PostId="12577" RevisionGUID="8530192c-7c2e-44b6-aec1-474eb70e7261" CreationDate="2011-02-25T13:20:27.213" UserId="3672" Text="spaetzel, is it a pasta or a dumpling?" />
  <row Id="25900" PostHistoryTypeId="3" PostId="12577" RevisionGUID="8530192c-7c2e-44b6-aec1-474eb70e7261" CreationDate="2011-02-25T13:20:27.213" UserId="3672" Text="&lt;pasta&gt;&lt;dumplings&gt;" />
  <row Id="25904" PostHistoryTypeId="2" PostId="12579" RevisionGUID="b78dd60a-c8cc-495f-8bfe-3813c4325f05" CreationDate="2011-02-25T14:14:15.450" UserId="2939" Text="I would say Spätzle is closer to pasta than a dumpling - it's a dough similar to pasta (eggs, flour, water, salt).  &#xD;&#xA;&#xD;&#xA;For me, the main difference between pasta and dumplings is that pasta is cooked in water and sauce is added later, while dumplings are often cooked and served in the broth which flavours them.  &#xD;&#xA;&#xD;&#xA;The English language wikipedia page http://en.wikipedia.org/wiki/Spaetzle also seems to suggest that it's an adaptation of pasta, especially since it's associated with those areas of Germany, Hungary, Austria etc which are closer to Italy.  " />
  <row Id="25905" PostHistoryTypeId="2" PostId="12580" RevisionGUID="32e7386d-b7b0-4ce7-b5cd-2bc8f9b0267f" CreationDate="2011-02-25T14:19:36.343" UserId="3252" Text="You might want to consider using a stovetop smoker.  [Here][1] is one particular version, I'm not sure if there are any other manufacturers out there.  Essentially the wood chips get direct contact with the stovetop heat, and so they can start smoking.  From what I have heard regarding them (anecdote from an owner on another forum), it more or less stays sealed so smoke isn't filling the house.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cameronscookware.com/Stovetop%20Smoker.aspx" />
  <row Id="25906" PostHistoryTypeId="25" PostId="12577" RevisionGUID="dc8613d2-587e-4605-b92e-0c45e38631a8" CreationDate="2011-02-25T14:22:45.217" Comment="http://twitter.com/#!/StackCooking/status/41141050005258240" />
  <row Id="25907" PostHistoryTypeId="2" PostId="12581" RevisionGUID="0560d98d-acde-4d1b-af8e-2c0e9bef6234" CreationDate="2011-02-25T14:23:30.437" UserId="4638" Text="Spätzle originates from a region spanning Austria, Switzerland and southern Germany. I can tell you that here in southern Germany, Spätzle is definitely considered a sort of pasta. You can buy premade, prepackaged dried Spätzle, and it is always on the pasta shelf. So I'd say it is correct to refer to it as pasta, at least for historical/traditional reasons, even if it doesn't meet some technical criteria for pasta (or does meet some for dumplings). &#xD;&#xA;&#xD;&#xA;As for technical criteria, I don't know of any decision criteria for either category both are loosely defined in my head by enumeration of their elements. Maybe there are some official criteria, but kitchen taxonomy isn't as hard defined as e.g. biological taxonomy, and it varies by region/country. Consider for example, the German word `Braten`, which is generally translated as a roast. But while a German cook may consider a piece of meat cooked in a dutch oven on a stovetop a kind of `Braten`, any cook from the Balkans will tell you that this is not a roast, as it wasn't made in a &quot;real&quot; oven, but in what is, in his eyes, a pot. So would you define the meat as a roast or not? I'd say that here regional tradition is best. If it was a German recipe, you are free to call it a roast. If it was a Balkan recipe, you'll have to call it something else, depending on the exact recipe. Similarly, for Spätzle, I'd say just go with the tradition and call it a pasta. " />
  <row Id="25909" PostHistoryTypeId="2" PostId="12582" RevisionGUID="6fcf5b54-dbad-4ccc-9576-0c87fcc062f5" CreationDate="2011-02-25T15:03:18.817" UserId="858" Text="I spilled some sauce, cheese, and pepperoni in the oven last night while trying to transfer some homemade pizza from the pizza peel onto the pizza stone, so I decided to clean it today.&#xD;&#xA;&#xD;&#xA;I wiped the bottom and glass door, but the rest of the stuff was crusty and stuck to the bottom of the oven.  I started the cycle and went about my business.&#xD;&#xA;&#xD;&#xA;About 15 minutes later I hear a loud POP and I run over to find little flames dancing at the bottom of the oven.  I freak out, turn off the self-cleaning feature, grab the fire extinguisher and try to open the door, which wouldn't open (which I later found out was a safety feature because the temperature inside was close to 900 degrees, whew!)&#xD;&#xA;&#xD;&#xA;Anyway, now my kitchen and living room are filled with light smoke that I'm trying to ventilate, and I am terrified to run the self-clean again for fear of my house bursting into flames unless I watch it (which I don't particularly want to, since the smoke is nasty).&#xD;&#xA;&#xD;&#xA;So, were these little dancing flames and the resulting smoke safe and normal in the operation of the self-clean cycle?  If not, what can I do before running the cycle again to minimize flames and smoke?" />
  <row Id="25910" PostHistoryTypeId="1" PostId="12582" RevisionGUID="6fcf5b54-dbad-4ccc-9576-0c87fcc062f5" CreationDate="2011-02-25T15:03:18.817" UserId="858" Text="Is it normal to see flames inside my self-cleaning oven?" />
  <row Id="25911" PostHistoryTypeId="3" PostId="12582" RevisionGUID="6fcf5b54-dbad-4ccc-9576-0c87fcc062f5" CreationDate="2011-02-25T15:03:18.817" UserId="858" Text="&lt;cleaning&gt;&lt;oven&gt;" />
  <row Id="25912" PostHistoryTypeId="5" PostId="12562" RevisionGUID="11b07445-61ff-4294-95ae-0d3b086e5438" CreationDate="2011-02-25T15:03:29.830" UserId="94" Comment="added 59 characters in body" Text="I recently became addicted to the taste of fried bell peppers (green specifically because that's what's cheapest) as an ingredient in meat dishes. However, in my area the price has doubled so I can't buy as many. &#xD;&#xA;&#xD;&#xA;What are some things (if any) that can replicate the flavor (and the lack of spiciness) of bell peppers? Specifically I like to add them in beef and make sandwiches with cheese and onions. " />
  <row Id="25913" PostHistoryTypeId="5" PostId="12560" RevisionGUID="cb05e5dc-6179-4c93-9a81-f2c5b0c9909d" CreationDate="2011-02-25T15:05:57.113" UserId="4489" Comment="Reword to sound less like a recipe poll" Text="How can one prepare mint for a Mojito a way that will optimally extract its flavor?" />
  <row Id="25914" PostHistoryTypeId="4" PostId="12560" RevisionGUID="cb05e5dc-6179-4c93-9a81-f2c5b0c9909d" CreationDate="2011-02-25T15:05:57.113" UserId="4489" Comment="Reword to sound less like a recipe poll" Text="What's the best way to make a Mojito - Extract mint flavor" />
  <row Id="25915" PostHistoryTypeId="24" PostId="12560" RevisionGUID="cb05e5dc-6179-4c93-9a81-f2c5b0c9909d" CreationDate="2011-02-25T15:05:57.113" Comment="Proposed by 4489 approved by 41 edit id of 36" />
  <row Id="25916" PostHistoryTypeId="4" PostId="12560" RevisionGUID="c51a6dba-dfbe-4789-8c39-4e1b92843589" CreationDate="2011-02-25T15:06:59.840" UserId="41" Comment="edited tags; edited title" Text="What is the most effective way to extract mint flavor for a Mojito?" />
  <row Id="25917" PostHistoryTypeId="6" PostId="12560" RevisionGUID="c51a6dba-dfbe-4789-8c39-4e1b92843589" CreationDate="2011-02-25T15:06:59.840" UserId="41" Comment="edited tags; edited title" Text="&lt;herbs&gt;&lt;drinks&gt;&lt;cocktails&gt;&lt;mint&gt;" />
  <row Id="25918" PostHistoryTypeId="2" PostId="12583" RevisionGUID="ed007276-14c9-4ea0-9f9e-d694eb83157b" CreationDate="2011-02-25T15:27:43.130" UserId="41" Text="Smoke is normal in an electric oven, but flames are definitely not.&#xD;&#xA;&#xD;&#xA;In order to start a fire, you either need a spark, or you need to heat something beyond its [autoignition temperature][3] (AKA kindling point).  You might have had a short - or you might actually be using a gas oven with spark ignition - but I'm guessing your issue was the latter.&#xD;&#xA;&#xD;&#xA;Cooking oil or grease being heated beyond its autoignition point is one of the most common causes of kitchen fires (grease fires).  Supposedly, [some oils have autoignition points as low as 550° F][1] (or 288° C), though I'm not sure which oils those are.  Olive oil would be my guess as the lowest, but pepperoni grease could very well have ignited at self-cleaning temperatures (which, as you noticed, go up to nearly 1000° F).&#xD;&#xA;&#xD;&#xA;Fortunately for you, all modern ovens have a mechanical interlock which prevents them from being opened during a self-cleaning cycle.  If you'd opened it, you would have made the problem *a lot* worse by (a) supplying the fire with abundant oxygen, and (b) drawing all the hot air and flames out of the oven and into your kitchen, quite possibly setting your whole home on fire.  Heat wants to move to where it's cold; that's why you keep your doors and windows closed in the winter.&#xD;&#xA;&#xD;&#xA;There are a [multitude of oven cleaners available for self-cleaning ovens][2] - you are supposed to use these *before* you run a self-cleaning cycle.  Yes, I know it's odd, but &quot;self-cleaning&quot; doesn't really *actually* mean that it *cleans itself*, it just gives you a little extra help.  You need to try to clear out all the grease and big chunks of food first using one of these cleaners, *then* run the self-cleaning cycle to deal with anything you might have missed.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.combat.com.sg/news/newsletter11a.html&#xD;&#xA;  [2]: http://www.easyoff.us/sf2_fumefree.shtml&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Autoignition_temperature" />
  <row Id="25919" PostHistoryTypeId="6" PostId="4564" RevisionGUID="c03817fd-bdeb-4428-baf1-7fa878e703f1" CreationDate="2011-02-25T15:39:24.983" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;serving-suggestion&gt;" />
  <row Id="25920" PostHistoryTypeId="6" PostId="12582" RevisionGUID="06c762bd-31b2-470f-8230-ce29ac19dcdc" CreationDate="2011-02-25T15:41:36.163" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;oven&gt;" />
  <row Id="25921" PostHistoryTypeId="5" PostId="12577" RevisionGUID="5080d64e-efdc-4389-99b2-0e6137c025a0" CreationDate="2011-02-25T15:44:00.013" UserId="41" Comment="edited body; edited tags; edited title" Text="Is it a pasta or a dumpling and what is the difference? &#xD;&#xA;&#xD;&#xA;To me, a pasta is smooth and shaped and doesn't have any &quot;filling&quot; (but can have ingredients added to color or flavor it before it is shaped)  and a dumpling is either a dough of some sort either cooked in a stew-like liquid or filled with something and then cooked. &#xD;&#xA;When I saw spaetzle prepared,it seemed like a pasta to me. What distinguishes pasta from dumplings?" />
  <row Id="25922" PostHistoryTypeId="4" PostId="12577" RevisionGUID="5080d64e-efdc-4389-99b2-0e6137c025a0" CreationDate="2011-02-25T15:44:00.013" UserId="41" Comment="edited body; edited tags; edited title" Text="Is Spaetzle a pasta or a dumpling?" />
  <row Id="25923" PostHistoryTypeId="6" PostId="12577" RevisionGUID="5080d64e-efdc-4389-99b2-0e6137c025a0" CreationDate="2011-02-25T15:44:00.013" UserId="41" Comment="edited body; edited tags; edited title" Text="&lt;pasta&gt;&lt;dumplings&gt;&lt;hungarian-cuisine&gt;&lt;german-cuisine&gt;" />
  <row Id="25924" PostHistoryTypeId="6" PostId="10171" RevisionGUID="4e204e9a-c6c2-474a-8610-f62516f07982" CreationDate="2011-02-25T15:44:35.770" UserId="41" Comment="edited tags" Text="&lt;noodles&gt;&lt;hungarian-cuisine&gt;&lt;german-cuisine&gt;" />
  <row Id="25925" PostHistoryTypeId="5" PostId="12560" RevisionGUID="8eca383f-42fd-48dc-bd06-f9909266a336" CreationDate="2011-02-25T16:11:46.083" UserId="1259" Comment="added 71 characters in body" Text="How can one prepare mint for a Mojito a way that will optimally extract its flavor? Are there any other factors that are important while making the drink?" />
  <row Id="25926" PostHistoryTypeId="2" PostId="12584" RevisionGUID="05124ebe-529e-4454-8169-d0bf1739e52b" CreationDate="2011-02-25T16:32:53.413" UserId="4770" Text="There isn't really a difference between them, or at least it is a very loose one, since dumplings can be regarded as a variety of pasta, such as tortellini.  &#xD;&#xA;In Italian language, &quot;pasta&quot; commonly indicates just dried durum-wheat pasta or fresh egg pasta (such as spaghetti, maccheroni, etc.) while there isn't an exact translation for &quot;dumpling&quot;; stuffed pasta like ravioli, tortellini and cannelloni AFAIK lacks a collective name and just go by their own name." />
  <row Id="25927" PostHistoryTypeId="25" PostId="12582" RevisionGUID="ac6acf56-8456-4001-9c49-f1e13972c882" CreationDate="2011-02-25T17:22:45.447" Comment="http://twitter.com/#!/StackCooking/status/41186348425678848" />
  <row Id="25928" PostHistoryTypeId="2" PostId="12585" RevisionGUID="0f5e4e10-16e5-40df-869e-da39851ffc78" CreationDate="2011-02-25T17:52:38.530" UserId="1670" Text="A oven is a box for containing high heat. It really is the best place to have a fire.&#xD;&#xA;&#xD;&#xA;Though electric ovens are not supposed to have fire in there they do a fine job of containing it. Even if you somehow manage to set the heating element aflame (I've don't this and still don't know how).&#xD;&#xA;&#xD;&#xA;Leave it closed and wait for it to go out." />
  <row Id="25929" PostHistoryTypeId="2" PostId="12586" RevisionGUID="b3188548-0f89-493a-8f08-349c81a76b10" CreationDate="2011-02-25T17:56:28.873" UserId="1685" Text="When making a think simple sugar (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough?  Is it possible to overcook this?" />
  <row Id="25930" PostHistoryTypeId="1" PostId="12586" RevisionGUID="b3188548-0f89-493a-8f08-349c81a76b10" CreationDate="2011-02-25T17:56:28.873" UserId="1685" Text="How can I know when a thick simple sugar is done cooking?" />
  <row Id="25931" PostHistoryTypeId="3" PostId="12586" RevisionGUID="b3188548-0f89-493a-8f08-349c81a76b10" CreationDate="2011-02-25T17:56:28.873" UserId="1685" Text="&lt;sugar&gt;&lt;cocktails&gt;&lt;simple-sugar&gt;" />
  <row Id="25932" PostHistoryTypeId="2" PostId="12587" RevisionGUID="5bfcc0a3-0d9a-4136-ae83-c76a11006bdd" CreationDate="2011-02-25T18:09:28.090" UserId="4289" Text="After getting advice from this site, and experimenting on my own, I've settled on a technique I like for cooking a good steak.&#xD;&#xA;&#xD;&#xA;I'll marinade tougher cuts of meat in something acidic for about an hour or less. Then, no matter what cut of meat, I pat it dry and add a little salt. Then it sits for 30 minutes to absorb the salt. I might add a little pepper before I cook it, but usually not.&#xD;&#xA;&#xD;&#xA;I cook it in a cast iron skillet. Start off with the skillet CRAZY hot and sear both sides of the steak, then lower the heat (but it should still be pretty hot). Cook until an instant-read thermometer tells me the internal temp is about 135.&#xD;&#xA;&#xD;&#xA;Take it off the heat and let it rest for about 20 minutes. During this time the internal temp should continue to rise until it hits about 140 or 145 -- perfect medium rare." />
  <row Id="25933" PostHistoryTypeId="2" PostId="12588" RevisionGUID="b6898b5d-5871-4d03-873a-26d2e728126b" CreationDate="2011-02-25T18:10:08.717" UserId="1259" Text="You aren't actually trying to cook anything. When you heat a solution, it makes dissolving a solid in to that solution much easier. So you can dissolve more sugar in to hot water than cold water. With a 1:1 ratio, you wouldn't be able to get all the sugar in to solution with cold water. So, you heat the water to allow more sugar to become part of the solution. So the answer is, as soon as there is no visible sugar in the water, you are done. &#xD;&#xA;&#xD;&#xA;If you were to cook it for longer, you would reduce the syrup further, increasing the concentration of sugar in the solution. You'd have to reduce it an awful lot before you burnt this. However, if you reduce it too much, then the liquid will become solid when it is cooled. Both of those would probably qualify as &quot;over cooked&quot;. " />
  <row Id="25934" PostHistoryTypeId="5" PostId="12588" RevisionGUID="61c60d94-9326-487e-81a2-780f03ee2e68" CreationDate="2011-02-25T18:23:49.377" UserId="1259" Comment="edited for science! Yeah!; added 175 characters in body; deleted 8 characters in body" Text="You aren't actually trying to cook anything. When you heat a solution, it makes dissolving a solid in to that solution much easier. So you can dissolve more sugar in to hot water than cold water. With a 1:1 ratio, you wouldn't be able to get all the sugar in to solution with cold water. So, you heat the water to allow more sugar to become part of the solution. So the answer is, as soon as there is no visible sugar in the water, you are done. &#xD;&#xA;&#xD;&#xA;If you were to cook it for longer, you would reduce the syrup, increasing the concentration of sugar in the solution. You'd have to reduce it an awful lot before you burnt this. However, if you reduce it too much, then the liquid will become solid when it is cooled. Both of those would probably qualify as &quot;over cooked&quot;. &#xD;&#xA;&#xD;&#xA;Here's a nice [science description of sugar solubility][1]. Interestingly, they say that sugar has such high solubility in water that you can get 1800g in to 1L. Using [this volume to weight conversion site][2], that's approximately 7.5 cups of sugar in 1L of water. 1L = 4.2 cups, so you can get ~1.8 Cups of sugar in to 1 cup of water (under ideal circumstances). So, if you are actually interested in cooking your water off to get a more sugary syrup, you can't reduce the water to less than 1 / 1.8 = or 55% of the original volume. However, if you do want a ratio higher that 1:1, then I would suggest introducing the appropriate amount of sugar in the first place and stopping when the sugar is dissolved rather than using less sugar and cooking the liquid down, as the first approach is much more precise. &#xD;&#xA;&#xD;&#xA;(for purposes of this answer, I have ignored the possibility of super saturating the syrup, as that would be essentially useless for cooking....although it would be funny)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chemed.chem.purdue.edu/genchem/topicreview/bp/ch18/soluble.php&#xD;&#xA;  [2]: http://www.traditionaloven.com/conversions_of_measures/sugar_amounts.html" />
  <row Id="25935" PostHistoryTypeId="2" PostId="12589" RevisionGUID="14210a10-d5c7-4753-afa7-75fb2aa12d6c" CreationDate="2011-02-25T18:32:16.190" UserId="1259" Text="I recently got a [L'Equip food dehydrator][1] and have had some good success playing around with it. But I'm interested to know if I can dehydrate different food stuffs at the same time. For instance, could I throw jerky on one tray, onions on another, and strawberries on a third (assuming they all wanted the same time / temp) or would my strawberries end up tasting a bit like oniony beef? What kind of things would cause this contamination? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/LEquip-306200-500-Watt-6-Tray-Dehydrator/dp/B00004Z4GQ" />
  <row Id="25936" PostHistoryTypeId="1" PostId="12589" RevisionGUID="14210a10-d5c7-4753-afa7-75fb2aa12d6c" CreationDate="2011-02-25T18:32:16.190" UserId="1259" Text="Can I dehydrate multiple different types of food at the same time?" />
  <row Id="25937" PostHistoryTypeId="3" PostId="12589" RevisionGUID="14210a10-d5c7-4753-afa7-75fb2aa12d6c" CreationDate="2011-02-25T18:32:16.190" UserId="1259" Text="&lt;dehydrated&gt;" />
  <row Id="25944" PostHistoryTypeId="6" PostId="12589" RevisionGUID="5cc76508-a325-423f-ae7e-bd5e7eef88f2" CreationDate="2011-02-25T19:04:25.837" UserId="41" Comment="edited tags" Text="&lt;dehydrating&gt;" />
  <row Id="25946" PostHistoryTypeId="2" PostId="12591" RevisionGUID="0570487d-2360-4843-b80f-62f6965b65b6" CreationDate="2011-02-25T19:07:40.433" UserId="2001" Text="They would totally end up tasting like oniony beef! In fact your whole kitchen does- that's part of the magic of making jerky.&#xD;&#xA;&#xD;&#xA;I can't think of a way to prevent this as the whole idea of dehydrating is to pull water out of the food and blow it away into the air.&#xD;&#xA;&#xD;&#xA;If the flavors are compatible (or milder, like fruit) I have done different things together at once. If they don't take the same amount of time, I'll just take the done items off earlier when I check it." />
  <row Id="25947" PostHistoryTypeId="5" PostId="12586" RevisionGUID="28bb80dc-a3a8-4e5f-b865-b9b88c5dec00" CreationDate="2011-02-25T19:10:10.087" UserId="41" Comment="edited body; edited tags; edited title" Text="When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough?  Is it possible to overcook this?" />
  <row Id="25948" PostHistoryTypeId="4" PostId="12586" RevisionGUID="28bb80dc-a3a8-4e5f-b865-b9b88c5dec00" CreationDate="2011-02-25T19:10:10.087" UserId="41" Comment="edited body; edited tags; edited title" Text="How can I know when a thick simple syrup is done cooking?" />
  <row Id="25949" PostHistoryTypeId="6" PostId="12586" RevisionGUID="28bb80dc-a3a8-4e5f-b865-b9b88c5dec00" CreationDate="2011-02-25T19:10:10.087" UserId="41" Comment="edited body; edited tags; edited title" Text="&lt;sugar&gt;&lt;cocktails&gt;&lt;syrup&gt;" />
  <row Id="25950" PostHistoryTypeId="2" PostId="12592" RevisionGUID="66436000-2c88-4d4a-bb61-48a17efd3a53" CreationDate="2011-02-25T19:22:35.853" UserId="4580" Text="If I have to cook for a big group, 9 times out of 10, I go for scampi.&#xD;&#xA;But if you use scampi as the second course, I'm not sure what to serve it with.&#xD;&#xA;(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.&#xD;&#xA;&#xD;&#xA;But I don't know if two times fish (in a broad meaning) works for you.&#xD;&#xA;&#xD;&#xA;You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it." />
  <row Id="25951" PostHistoryTypeId="5" PostId="12592" RevisionGUID="28dd5fab-2a77-46a8-9f99-b95072922000" CreationDate="2011-02-25T19:34:55.847" UserId="4580" Comment="added 58 characters in body" Text="If I have to cook for a big group, 9 times out of 10, I go for scampi.&#xD;&#xA;But if you use scampi as the second course, I'm not sure what to serve it with.&#xD;&#xA;(I make it as an entree). Rice or bread, I'd say. I've never tried it with baked potatoes, but maybe it could work; or other options of course.&#xD;&#xA;&#xD;&#xA;But I don't know if two times fish (in a broad meaning) works for you.&#xD;&#xA;&#xD;&#xA;You can also make your meat in advance (stewing, ragout (of chicken, in vol-au-vent), meatballs) so you just need to warm it.&#xD;&#xA;&#xD;&#xA;Edit: Oops, I just saw that this is an old question..." />
  <row Id="25952" PostHistoryTypeId="2" PostId="12593" RevisionGUID="ef9536a8-8970-482e-88ef-4bc3656f0b20" CreationDate="2011-02-25T20:16:43.830" UserId="4504" Text="Aside from flavour issues, different types of food need to be dehydrated at different temperatures and for different amounts of time.  The booklet that came with my dehydrator listed suggested times/temps for various foods.  You could probably mix similar items (e.g.  different berries), but I definitely wouldn't mix anything like you suggest." />
  <row Id="25953" PostHistoryTypeId="25" PostId="12589" RevisionGUID="13762f6d-870e-4f22-9e18-6363d0586e43" CreationDate="2011-02-25T20:22:45.460" Comment="http://twitter.com/#!/StackCooking/status/41231647634362368" />
  <row Id="25954" PostHistoryTypeId="2" PostId="12594" RevisionGUID="d179dda3-5062-4d4f-a49d-bbfb0dc15240" CreationDate="2011-02-25T20:54:20.883" UserId="4873" Text="I prefer to muddle the mint.  Muddling is simply bruising the mint with a stick.&#xD;&#xA;&#xD;&#xA;If you are using sugar (white or cane sugar) to sweeten your Mojito instead of syrup, you can put the sugar in the bottom of the glass and bruise the mint on top of the sugar.  It works well to muddle with about a shot (or half shot) of alcohol as well.  Muddling gives you a fresh, clean and &quot;uncomplicated&quot; flavor.&#xD;&#xA;&#xD;&#xA;Blending or chopping the mint or even over-muddling causes lots of little bits of leaf to separate and float around in the drink which is not enjoyable.  Muddling lightly but enough to bruise the whole leaf without separating it into chunks has the result of maximum flavor with minimum mess.&#xD;&#xA;&#xD;&#xA;I let the muddled mint soak in the glass along with the drink and the mint contributes over time.  When you sip a Mojito, sometimes the best and brightest flavors come near the end of the glass.&#xD;&#xA;&#xD;&#xA;If you were making batches of Mojitos you can premake a batch and let it soak a bit in advance (15 minutes is probably enough to get a close to ideal flavor).  You can even strain the batch as you pour to avoid getting mint leaves and other debris in the serving glasses.&#xD;&#xA;&#xD;&#xA;I'd avoid long term infusion unless you are ready to experiment a bit and possibly make batches you won't like.  I have done deep infusions of both spearmint (rum) and peppermint (vodka) where you pour out about 1/4 of the bottle's liquid content and pack the rest with mint - then leave it sit in a dark place for 3-4 weeks (light can affect the flavor).  The result is a very strong, greenish mint extract with rich bitter tea flavors.  Diluting the Peppermint Vodka infusion with equal parts of normal vodka and adding some simple syrup makes a nice &quot;Peppermint Schnapps&quot;.&#xD;&#xA;&#xD;&#xA;An important thing to note is infusion deeply extracts flavors -- more just the mint oils and the &quot;fresh&quot; mint flavors you get from muddling.  It will actually extra the color (chlorophyll) and have a much more leafy flavor (think tea) rather than just the cleaner light mint flavors you get with muddling.  In some cases these flavors are not desirable -- think about the bitterness you can get when you over-steep tea.  Some of these flavors can be reduced by using only leaves or leaf tips and avoiding stems and branches which add  higher levels of alkaloids and bitterness.  The only way to make those bitter flavors palatable is by diluting with uninfused liquors and water and adding sugar to mask the bitterness.&#xD;&#xA;&#xD;&#xA;Infusions do yield interesting and rich flavors but they require experimentation and a long term view where you may be willing to prepare your alcohol for the Mojitos several weeks in advance.  In my experience, they may also not yield the best desired flavor compared to simply letting fresh leaves steep for a short time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="25955" PostHistoryTypeId="2" PostId="12595" RevisionGUID="d65e37c8-f940-4734-ba9f-8faf769bb7cf" CreationDate="2011-02-25T21:02:49.767" UserId="4086" Text="Nothing will ever replace the taste of fried bell peppers. And I mean nothing, if the price double then you pay double. Simple as that." />
  <row Id="25956" PostHistoryTypeId="5" PostId="12594" RevisionGUID="b0fe8822-149a-4269-99ef-3fd6bc2c38b9" CreationDate="2011-02-25T21:03:12.997" UserId="4873" Comment="added 352 characters in body" Text="I prefer to muddle the mint.  Muddling is simply bruising the mint with a stick.&#xD;&#xA;&#xD;&#xA;If you are using sugar (white or cane sugar) to sweeten your Mojito instead of syrup, you can put the sugar in the bottom of the glass and bruise the mint on top of the sugar.  It works well to muddle with about a shot (or half shot) of alcohol as well.  Muddling gives you a fresh, clean and &quot;uncomplicated&quot; flavor.&#xD;&#xA;&#xD;&#xA;Blending or chopping the mint or even over-muddling causes lots of little bits of leaf to separate and float around in the drink which is not enjoyable.  Muddling lightly but enough to bruise the whole leaf without separating it into chunks has the result of maximum flavor with minimum mess.&#xD;&#xA;&#xD;&#xA;I let the muddled mint soak in the glass along with the drink and the mint contributes over time.  When you sip a Mojito, sometimes the best and brightest flavors come near the end of the glass.&#xD;&#xA;&#xD;&#xA;If you were making batches of Mojitos you can premake a batch and let it soak a bit in advance (15 minutes is probably enough to get a close to ideal flavor).  You can even strain the batch as you pour to avoid getting mint leaves and other debris in the serving glasses.&#xD;&#xA;&#xD;&#xA;I'd avoid long term infusion unless you are ready to experiment a bit and possibly make batches you won't like.  I have done deep infusions of both spearmint (rum) and peppermint (vodka) where you pour out about 1/4 of the bottle's liquid content and pack the rest with mint - then leave it sit in a dark place for 3-4 weeks (light can affect the flavor).  The result is a very strong, greenish mint extract with rich bitter tea flavors.  Diluting the Peppermint Vodka infusion with equal parts of normal vodka and adding some simple syrup makes a nice &quot;Peppermint Schnapps&quot;.&#xD;&#xA;&#xD;&#xA;An important thing to note is infusion deeply extracts flavors -- more just the mint oils and the &quot;fresh&quot; mint flavors you get from muddling.  It will actually extra the color (chlorophyll) and have a much more leafy flavor (think tea) rather than just the cleaner light mint flavors you get with muddling.  In some cases these flavors are not desirable -- think about the bitterness you can get when you over-steep tea.  Some of these flavors can be reduced by using only leaves or leaf tips and avoiding stems and branches which add  higher levels of alkaloids and bitterness.  The only way to make those bitter flavors palatable is by diluting with uninfused liquors and water and adding sugar to mask the bitterness.&#xD;&#xA;&#xD;&#xA;Infusions do yield interesting and rich flavors but they require experimentation and a long term view where you may be willing to prepare your alcohol for the Mojitos several weeks in advance.  In my experience, they may also not yield the best desired flavor compared to simply letting fresh leaves steep for a short time.&#xD;&#xA;&#xD;&#xA;Short term infusion as noted in another answer (1-2 days) sounds interesting but some of the fresh flavors in mint are very volatile (i.e. think of the smell immediately when you tear a mint leaf in half).  These volatile flavors become a bit more muted compared to the other flavors when infusing for any length of time though, even just a day or two." />
  <row Id="25957" PostHistoryTypeId="2" PostId="12596" RevisionGUID="6c902746-ff31-4277-8f35-3d4e2a13ebe4" CreationDate="2011-02-25T21:23:02.203" UserId="5027" Text="Pure iodized salt is almost too salty whereas sea salt and other salts made with minerals are tempers it just a bit. Put a pinch a salad with a little olive oil (no vinegar). Sea salt enhances and complements the flavor trio but traditional table salt is just too strong and overwhelms.  I enjoy the flavored salts---like smoked or Merlot salt. &#xD;&#xA;&#xD;&#xA;Incidentally, salt on the salad is an old Roman tradition. Roman soldiers used to receive bags of salt as part of their payment. Hence the origin of the term &quot;salary.&quot; Kinda cool!   " />
  <row Id="25958" PostHistoryTypeId="5" PostId="12585" RevisionGUID="9fed1bd4-b8e2-4407-bf99-966e1638058e" CreationDate="2011-02-25T22:08:25.443" UserId="1670" Comment="deleted 1 characters in body" Text="A oven is a box for containing high heat. It really is the best place to have a fire.&#xD;&#xA;&#xD;&#xA;Though electric ovens are not supposed to have fire in there they do a fine job of containing it. Even if you somehow manage to set the heating element aflame (I've done this and still don't know how).&#xD;&#xA;&#xD;&#xA;Leave it closed and wait for it to go out." />
  <row Id="25959" PostHistoryTypeId="2" PostId="12597" RevisionGUID="b434ff87-45b3-4314-a1ed-13410770f725" CreationDate="2011-02-25T23:06:50.093" UserDisplayName="user5003" Text="i would say the difference between pasta and dumpling is the shape. dumplings are round, ball-like shaped, like quenelles, and pasta is the pasta thing we all know. with a spaetzle-dough you can make quenelles as well as long thin pasta.in parts of germany and austria they make spaetzle long and thin, scratching the dough from a wooden board with the blunt side of a knive into boiling salted water, and in other parts they make little quenelles, scratching the dough through a special spaetzle- sieve into boiling salted water. " />
  <row Id="25960" PostHistoryTypeId="2" PostId="12598" RevisionGUID="474f1034-df47-4641-b591-79437ae1ee8a" CreationDate="2011-02-25T23:12:38.010" UserId="4638" Text="Make real bavarian Brezes. I know that `pretzel` is used in English to mean basically any baked good which has the distinct shape, but in Bavaria, it is always made from soft yeast dough, pre-boiled in lye, covered with big salt flakes and baked. At home, it is acceptable to cook them in a strong baking soda solution instead of lye. &#xD;&#xA;&#xD;&#xA;When you eat a bavarian Breze, you can distinctly taste the salt used on it. The dough softens/dilutes the salt concentration, so you don't have the sensory overload likely to be caused by eating a pinch of pure salt (which will keep you from noticing the fine notes of difference between the two salts), but it does not add to much of an own taste, so it doesn't mask the difference. Thus it should be very well suited for comparing the two salt types. &#xD;&#xA;&#xD;&#xA;A recipe in English shouldn't be too hard to find. If you want an original German recipe, you can try [this one][1]. The translation rendered by Chromium is funny at some places, but generally well understandable, you shouldn't have trouble following it. &#xD;&#xA;&#xD;&#xA;It is probably a good idea to use the different salt on separately baked batches, as the flakes get everywhere while baking and would mix if used on the same baking sheet. &#xD;&#xA;&#xD;&#xA;When you have finished the taste test, you can eat the rest of the batch with cooked wieners and mustard (as per tradition), or just use it instead of bread. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefkoch.de/rezepte/881431193653493/Brezen.html" />
  <row Id="25961" PostHistoryTypeId="25" PostId="12586" RevisionGUID="4cffb19b-d0f2-4020-bb8c-ed2336d4d6cd" CreationDate="2011-02-25T23:22:45.627" Comment="http://twitter.com/#!/StackCooking/status/41276947245965312" />
  <row Id="25962" PostHistoryTypeId="25" PostId="12560" RevisionGUID="8523fbb9-91c2-4784-8263-6683eb3c62ee" CreationDate="2011-02-26T02:22:45.323" Comment="http://twitter.com/#!/StackCooking/status/41322243535540224" />
  <row Id="25963" PostHistoryTypeId="2" PostId="12599" RevisionGUID="7012eb38-99b9-4c6c-864e-c487db577372" CreationDate="2011-02-26T02:51:44.620" UserDisplayName="user5033" Text="You can order tortilla bowl fryers on line. They are round shaped with ridges &amp; a really long handle for deep frying, just be careful of the size, a 6&quot; was too big for my deep fryer." />
  <row Id="25964" PostHistoryTypeId="25" PostId="12532" RevisionGUID="fb66472a-2ca8-4192-946c-54279b04e2e2" CreationDate="2011-02-26T05:22:45.853" Comment="http://twitter.com/#!/StackCooking/status/41367544757633024" />
  <row Id="25965" PostHistoryTypeId="2" PostId="12600" RevisionGUID="898d6dff-de8f-4765-ba2f-fbee08b5364c" CreationDate="2011-02-26T06:54:32.383" UserId="2583" Text="Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it to make our flour to make the bread." />
  <row Id="25966" PostHistoryTypeId="1" PostId="12600" RevisionGUID="898d6dff-de8f-4765-ba2f-fbee08b5364c" CreationDate="2011-02-26T06:54:32.383" UserId="2583" Text="What grains (and in what ratios) go into a nine-grain flour?" />
  <row Id="25967" PostHistoryTypeId="3" PostId="12600" RevisionGUID="898d6dff-de8f-4765-ba2f-fbee08b5364c" CreationDate="2011-02-26T06:54:32.383" UserId="2583" Text="&lt;flour&gt;" />
  <row Id="25968" PostHistoryTypeId="25" PostId="12600" RevisionGUID="8caee83f-7602-43b8-832b-cec9a4cc748b" CreationDate="2011-02-26T08:22:46.470" Comment="http://twitter.com/#!/StackCooking/status/41412846260584448" />
  <row Id="25969" PostHistoryTypeId="2" PostId="12601" RevisionGUID="f0078bbf-7335-4dc4-8f21-84a07c45171c" CreationDate="2011-02-26T11:13:03.073" UserId="5035" Text="On the side of a package if it states &quot;Cholesterol 0%&quot; in the Nutrition Facts does that mean the food is vegan? &#xD;&#xA;" />
  <row Id="25970" PostHistoryTypeId="1" PostId="12601" RevisionGUID="f0078bbf-7335-4dc4-8f21-84a07c45171c" CreationDate="2011-02-26T11:13:03.073" UserId="5035" Text="If Nutrition Facts states 0% Cholesterol does that imply the food is vegan?" />
  <row Id="25971" PostHistoryTypeId="3" PostId="12601" RevisionGUID="f0078bbf-7335-4dc4-8f21-84a07c45171c" CreationDate="2011-02-26T11:13:03.073" UserId="5035" Text="&lt;vegan&gt;" />
  <row Id="25972" PostHistoryTypeId="2" PostId="12602" RevisionGUID="1e9218c0-6f26-413b-a50f-23010f7b29d1" CreationDate="2011-02-26T11:15:56.817" UserId="3535" Text="I will write what I've done leaving here a very easy and succesfull italian recipee from my uncle :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Arrosto di cima di filetto di maiale lardiato.&#xD;&#xA;&#xD;&#xA;You'll need for 4 people:&#xD;&#xA;&#xD;&#xA;Pork fillet (800gr, more or less)&#xD;&#xA;Lardo di colonnata (http://it.wikipedia.org/wiki/Lardo_di_Colonnata  it is... Lard. Just look for lard slices: it'll be fine anyway. You'll need 100gr of that)&#xD;&#xA;potatoes (5 ore 6)&#xD;&#xA;carrots (2)&#xD;&#xA;an onion&#xD;&#xA;seasalt (if you can find the big one like this: http://www.saltexpo.com/files/u1/camargue.jpg you can use a trick)&#xD;&#xA;&#xD;&#xA;So let's start!&#xD;&#xA;&#xD;&#xA;Take the fillet, put it in a pan where you put just a little oil.&#xD;&#xA;Cook all its surface without fear.&#xD;&#xA;You don't want to carbonize it but you want its surface to be cooked WELL.&#xD;&#xA;&#xD;&#xA;After that take a little time to wait for it to lower its temperature and take the big seasalt and spread it with your hands on the fillet.&#xD;&#xA;Don't worry about exaggerating: it'll take only the salt it'll need :)&#xD;&#xA;&#xD;&#xA;Done that roll the lard around the fillet and with a cord tie it so it won't move while you cook it in the oven.&#xD;&#xA;&#xD;&#xA;Cut potatoes and carrots and onion.&#xD;&#xA;I do prefer to cut the onion in &quot;half rings&quot;: delicious :D&#xD;&#xA;&#xD;&#xA;Now you can take a metal recipient (can't tell the name in english but it's like this: http://eshop.pcmitaly.com/images/product/LP16362P.jpg) and put a fair quantity of olive oil in it and your fillet, carrots, potatoes and onion.&#xD;&#xA;&#xD;&#xA;Cook it for 40 minutes in your oven (210 degrees) and when you get to minute 20 turn your sweet fillet.&#xD;&#xA;&#xD;&#xA;Enjoy it with a Chianti Classico Castello di Ugozzano (not very costy but lovely).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Have fun! :D" />
  <row Id="25974" PostHistoryTypeId="2" PostId="12603" RevisionGUID="bd60d3b8-576e-4186-81ae-ec79810556a9" CreationDate="2011-02-26T13:42:14.220" UserId="5036" Text="No. The per-serving nutrition numbers are rounded and only reflect the value for a single serving.  A value of 0 simply means &quot;less than 0.5&quot; in a single serving." />
  <row Id="25975" PostHistoryTypeId="2" PostId="12604" RevisionGUID="5aef2d55-bb45-47f8-bfac-ec740bf5d42d" CreationDate="2011-02-26T14:02:52.177" UserId="5020" Text="I have have not had much success with low gluten flour. This is 6 to 8% protein flour. The results where all-ways the same when pulling the strand would stretch uneven with most dough being in the middle. This was with or without Lye Water. &#xD;&#xA;&#xD;&#xA;I switched over to 12 to 14% protein flour (Here in Australia called Plain flower), called some local Asian super markets and they all replied that they just use plain flour (wheat flour) to make all their noodles. The results when pulling is a more even strand of dough like in the pictures. I was able to create thin strands of noodles after 6-8 pulls.&#xD;&#xA;&#xD;&#xA;Here is what I understand about the proccess. Lye water is used to lossen the bonds between the gluten in the dough. The amount of Lye water should not be more than 1% of the total dough mixture. There should be a ratio of 1 cup of water for every 2 cups of flour. Oils is normally used to make pulling easier.&#xD;&#xA;&#xD;&#xA;For the gluten/protein here is my take. The dough when rolled outed, the gluten bonds will want to hold their form. By pulling on the noodles this stretches these bonds out. Though, if too little gluten is used this means that the bonds between the gluten will be much weaker, causing the strand to break when getting thin. When high gluten levels are used, the stretching capability of the dough is greatly enhanced. This results in a much thinner noodles due to a higher density of gluten bonds or in other words (more gluten greater ability to stretch). &#xD;&#xA;&#xD;&#xA;The twisting and pulling of the dough is used to align the proteins, and gluten atoms in one direction. This also means when pulling the strand it means that all the gluten/protein is aligned in one direction instead of being scattered all over the placed with normal bread making kneeing.&#xD;&#xA;&#xD;&#xA;Lye water acts as a means for high gluten based flour to break down the gluten bonds. This helps as the amount of time required to knee the dough and pull the dough is greatly reduced. Typically all internet receipe from the states report poor performance with Lye water generally because I think they use a much lesser protein base flour, so its not required.&#xD;&#xA;&#xD;&#xA;For Australian's should look at using 100% wheat flour, or a protein amount of 10 to 12% for the dough, lye water and also oil. That is what is only required just like main land China.&#xD;&#xA;&#xD;&#xA;Water: Water main role is to act as a lubicant between the atoms in the dough and to facilate the creation of the chemical reaction with the flour protein to create gluten. The dough needs to be a moist (sticky) water consistency for pulling and if left on the counter after 1 minute it should want to stick to the surface.&#xD;&#xA;&#xD;&#xA;Kneeding the dough: When kneeding the dough you (CANNOT) use the same technique for bread making. For hand pulled noodles you need to follow a proccess of pulling, twisting, folding, pulling, twisting to align the gluten inside the dough. Gradually after 10-15 minutes of this the dough should be ready for hand pulling. &#xD;&#xA;&#xD;&#xA;Dough Mixer: The kneeding the dough can be skipped if you have a industrial dough mixer. Put it on high and leave it for 15 minutes. This will do all most the same as hand kneeding but in shorter amount of time." />
  <row Id="25976" PostHistoryTypeId="6" PostId="12601" RevisionGUID="3d4686c2-41d7-4944-a97e-0feee96bb79e" CreationDate="2011-02-26T15:52:59.950" UserId="41" Comment="edited tags" Text="&lt;nutrition&gt;&lt;vegan&gt;" />
  <row Id="25977" PostHistoryTypeId="6" PostId="12600" RevisionGUID="7566712c-361b-405e-8561-4e1112ef648b" CreationDate="2011-02-26T16:16:07.817" UserId="2583" Comment="edited tags" Text="&lt;bread&gt;&lt;flour&gt;&lt;breadmaking&gt;" />
  <row Id="25978" PostHistoryTypeId="25" PostId="12601" RevisionGUID="3032f120-9744-4b57-82f6-af93042ef431" CreationDate="2011-02-26T17:22:47.467" Comment="http://twitter.com/#!/StackCooking/status/41548745741041664" />
  <row Id="25979" PostHistoryTypeId="2" PostId="12605" RevisionGUID="95efb1c1-d1d1-406a-a23f-c4cdb1588263" CreationDate="2011-02-26T17:33:12.640" UserId="1906" Text="I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though is with gauging how much pasta (or barley or rice) to add to a soup and keep it at all balanced. &#xD;&#xA;&#xD;&#xA;Protein and veggies are easy since those ingredients usually do not change in size during cooking but whenever I use a starch that changes in volume while cooking I end up with a soup that is either starch heavy (too much grain or pasta) or starch light (too much veggie and protein in relation to the starch.)&#xD;&#xA;&#xD;&#xA;So my basic question is: I have a half cup of dry orzo sitting at the ready. How many cups will that half cup turn into after cooking in soup stock? I am using orzo right now but would also be interested in seeing similar information for other types of pasta and any soup-suitable grains. Any rules of thumb or ideas for different approaches would be appreciated as well.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="25980" PostHistoryTypeId="1" PostId="12605" RevisionGUID="95efb1c1-d1d1-406a-a23f-c4cdb1588263" CreationDate="2011-02-26T17:33:12.640" UserId="1906" Text="How to gauge orzo's change in volume from dry to cooked for a soup?" />
  <row Id="25981" PostHistoryTypeId="3" PostId="12605" RevisionGUID="95efb1c1-d1d1-406a-a23f-c4cdb1588263" CreationDate="2011-02-26T17:33:12.640" UserId="1906" Text="&lt;pasta&gt;&lt;soup&gt;" />
  <row Id="25982" PostHistoryTypeId="2" PostId="12606" RevisionGUID="a9b9918d-42ad-4a4f-89ec-9d39138ee1ce" CreationDate="2011-02-26T17:46:04.250" UserId="1906" Text="As mentioned by Joe and gordoco, US labels aren't of much help for this level of detail due to the ridiculous rounding rules. But there are other sources of info. Check out [Calorie Count][1] for example. That site's info is accurate down to .1 probably due to its origins as a european-based web resource. (Europe's governments seems to trust its public with decimal notation.)&#xD;&#xA;&#xD;&#xA;Still, even though it's a much more accurate source of info you shouldn't count on it alone to decide whether the product is vegan. And depending on how strict you want to get even a food that is labeled as entirely animal product free may have been processed in a very un-vegan manner. The discussion of whether your basic [Heinz Ketchup is vegan][2] is a prime example. (Bone char is used in the processing of the sugar which is used in the final mixture.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://caloriecount.about.com/calories-rice-white-long-grain-regular-i20045&#xD;&#xA;  [2]: http://wiki.answers.com/Q/Is_ketchup_vegan" />
  <row Id="25983" PostHistoryTypeId="2" PostId="12607" RevisionGUID="dc9d9e34-1e86-403c-9ac8-3ad5678f9a88" CreationDate="2011-02-26T18:38:31.217" UserDisplayName="user5038" Text="For something like rare roast beef (off the bone), then i wouldn't insert the probe more than 2 inches. If you inserted it all the way to the middle and then set your temperature alert for rare roast beef, only the middle would be rare.&#xD;&#xA;if I have a large piece of topside (4-5lbs) for instance I put the probe about two inches in and set the temperature for 131 F. then when it reaches that temperature I take it out of oven and let it rest for at least half an hour, even an hour is fine. This way the beef is rare all the way through apart from about an inch at each end, but by letting it stand, it isn't raw in the middle.&#xD;&#xA;" />
  <row Id="25984" PostHistoryTypeId="2" PostId="12608" RevisionGUID="63944c54-030c-4e99-83f5-d0fc18864690" CreationDate="2011-02-26T18:39:39.647" UserId="15" Text="When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what, extra points for letting me know), will oil inhibit the same chemical reaction? &#xD;&#xA;&#xD;&#xA;I plan on coating the potato wedges in oil and seasonings, then broiling them, that's why I was thinking pre-marinating might be advantageous." />
  <row Id="25985" PostHistoryTypeId="1" PostId="12608" RevisionGUID="63944c54-030c-4e99-83f5-d0fc18864690" CreationDate="2011-02-26T18:39:39.647" UserId="15" Text="Will potatoes turn brown / gray in oil?" />
  <row Id="25986" PostHistoryTypeId="3" PostId="12608" RevisionGUID="63944c54-030c-4e99-83f5-d0fc18864690" CreationDate="2011-02-26T18:39:39.647" UserId="15" Text="&lt;preparation&gt;&lt;potatoes&gt;&lt;marinade&gt;&lt;chemical-reactions&gt;" />
  <row Id="25987" PostHistoryTypeId="5" PostId="12608" RevisionGUID="1aba63ee-bd91-4a14-91a1-a002b359f20e" CreationDate="2011-02-26T18:47:01.547" UserId="15" Comment="added 9 characters in body" Text="When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what, extra points for letting me know), will oil inhibit the same chemical reaction? &#xD;&#xA;&#xD;&#xA;I plan on coating the potato wedges in (canola) oil and seasonings, then broiling them, that's why I was thinking pre-marinating might be advantageous." />
  <row Id="25988" PostHistoryTypeId="2" PostId="12609" RevisionGUID="710e3df1-b40a-42c7-81e8-c40aa51a0561" CreationDate="2011-02-26T19:15:39.293" UserId="4194" Text="Yes, it's oxidation, so yes, oil will stop it happening. However, broiling the potatoes straight from the oil will not yield very good results. You are much better off par-boiling them for 3 or 4 minutes, draining them, leaving them to steam and dry out for a few minutes, then coating them in oil and seasoning, and baking them for 30-45 mins. This will yield a nice, crispy-on-the-outside-fluffy-on-the-inside result.&#xD;&#xA;&#xD;&#xA;So, if you're boiling them you might as well put them straight in the water you're going to use to do that." />
  <row Id="25989" PostHistoryTypeId="2" PostId="12610" RevisionGUID="eb141920-17b3-4a62-a233-373dc0a53b37" CreationDate="2011-02-26T20:29:14.320" UserId="1906" Text="I actually did more Googling around and did find a number of correlated basic suggestions that say that the amount (volume) of pasta doubles during cooking, be it orzo or any other types.&#xD;&#xA;&#xD;&#xA;A link: (not sure why this eluded me earlier)&#xD;&#xA;&#xD;&#xA; * [GroupRecipes.com][1] - Quote: `2 cups raw orzo - (Orzo doubles in volume)`&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.grouprecipes.com/36222/orzo.html" />
  <row Id="25990" PostHistoryTypeId="2" PostId="12611" RevisionGUID="11ac6bd3-9ad3-4628-bda0-e8b4e51911fb" CreationDate="2011-02-26T20:44:12.700" UserId="3750" Text="I have some cracked wheat, some bran flakes, wheat germ, bread flour, and whole wheat flour (among other various things).  How could I, using those ingredients and whatever basic principles (what I'm looking for here) apply, invent a new recipe that at least worked reasonably well?  What are the principles I could use?  &#xD;&#xA;&#xD;&#xA;How do I decide how much of the non-flour type grains to add so that the bread both tastes decent (I know first attempts are not going to be perfect) and doesn't collapse or explode?  &#xD;&#xA;&#xD;&#xA;How do I know approximately how much water I'll need to add short of slowly adding until it feels right, or is that the only way?  &#xD;&#xA;&#xD;&#xA;If there is no water estimator, how do I soak the cracked wheat without going past the moisture point of the whole bread?&#xD;&#xA;&#xD;&#xA;In other words, what are the things I need to know in order to be able to throw together things I have available that seem like they might make a good bread?" />
  <row Id="25991" PostHistoryTypeId="1" PostId="12611" RevisionGUID="11ac6bd3-9ad3-4628-bda0-e8b4e51911fb" CreationDate="2011-02-26T20:44:12.700" UserId="3750" Text="Devising a first-scratch bread recipe" />
  <row Id="25992" PostHistoryTypeId="3" PostId="12611" RevisionGUID="11ac6bd3-9ad3-4628-bda0-e8b4e51911fb" CreationDate="2011-02-26T20:44:12.700" UserId="3750" Text="&lt;breadmaking&gt;" />
  <row Id="25993" PostHistoryTypeId="2" PostId="12612" RevisionGUID="0ceae643-4f5c-4c89-b26a-fd1b8566200f" CreationDate="2011-02-26T21:06:18.453" UserDisplayName="user5040" Text="Almost all organic vegetables are not vegan as they use Blood Meal fertilizer. It is made of dried and powdered blood of animals (usually cattle), and is used as a nitrogen-rich fertilizer for plants. It has been utilized by organic gardeners for years.  Ironically, many vegans choose to be vegan for moral reasons. " />
  <row Id="25994" PostHistoryTypeId="2" PostId="12613" RevisionGUID="520828fb-4ddc-4893-ac48-3b642dc261d2" CreationDate="2011-02-26T21:33:30.643" UserId="4893" Text="A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting _extremely_ salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying to figure out what happened here, so I can avoid it in the future.&#xD;&#xA;&#xD;&#xA;The sauce is simple honey, mustard, curry powder, and a bit of pepper. Nothing salty in it. I cover the chicken and bake it 1.5-2 hours; usually uncovering it for the last bit.&#xD;&#xA;&#xD;&#xA;This has happened to me twice; I've made the recipe many times. This past time, one chicken I made came out salty, another didn't (or significantly less so) - same sauce, but different pan and cooking time. &#xD;&#xA;&#xD;&#xA;One friend suggested that this might be because I'm using kosher chickens, which are kashered with salt. But I've been eating kosher chicken all my life, and I don't remember getting an oversalted chicken ever before.&#xD;&#xA;&#xD;&#xA;Does anybody have any idea what might have caused this? Could this be a consequence of over-baking, or is kashrut a likely culprit? Something else?&#xD;&#xA;&#xD;&#xA;Thanks muchly :)" />
  <row Id="25995" PostHistoryTypeId="1" PostId="12613" RevisionGUID="520828fb-4ddc-4893-ac48-3b642dc261d2" CreationDate="2011-02-26T21:33:30.643" UserId="4893" Text="Chicken comes out salty... occasionally" />
  <row Id="25996" PostHistoryTypeId="3" PostId="12613" RevisionGUID="520828fb-4ddc-4893-ac48-3b642dc261d2" CreationDate="2011-02-26T21:33:30.643" UserId="4893" Text="&lt;chicken&gt;&lt;salt&gt;" />
  <row Id="25997" PostHistoryTypeId="5" PostId="12067" RevisionGUID="acc4bc26-3c5e-4e01-9e86-520d6070f0aa" CreationDate="2011-02-26T21:35:15.807" UserId="3489" Comment="corrected to match Joe's comment, reformatted, corrected spelling" Text="American standard spoon measurements are:&#xD;&#xA;&#xD;&#xA;    Tablespoon: 14.8ml (about 15ml)&#xD;&#xA;    Teaspoon: 4.93ml (about 5ml)&#xD;&#xA;&#xD;&#xA;They say 3 tsp (teaspoon) is equal to 1 tbsp (tablespoon).&#xD;&#xA;&#xD;&#xA;In Japan, we use &quot;large&quot; or &quot;small&quot; for measurement spoons, but they work the same (large = table spoon, small = tea spoon)." />
  <row Id="25998" PostHistoryTypeId="24" PostId="12067" RevisionGUID="acc4bc26-3c5e-4e01-9e86-520d6070f0aa" CreationDate="2011-02-26T21:35:15.807" Comment="Proposed by 3489 approved by 41 edit id of 37" />
  <row Id="25999" PostHistoryTypeId="6" PostId="12608" RevisionGUID="c7102a97-43e2-43c4-ae59-db7f08a2b648" CreationDate="2011-02-26T21:39:35.570" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;food-science&gt;&lt;potatoes&gt;&lt;marinade&gt;" />
  <row Id="26000" PostHistoryTypeId="6" PostId="12613" RevisionGUID="c185b131-68e0-4865-9386-95f9447d5cb7" CreationDate="2011-02-26T21:48:18.170" UserId="4893" Comment="re=-tagged" Text="&lt;chicken&gt;&lt;recipe-problems&gt;" />
  <row Id="26001" PostHistoryTypeId="5" PostId="12608" RevisionGUID="c8088402-7781-4fec-98f7-e796301af214" CreationDate="2011-02-26T21:59:01.537" UserId="15" Comment="deleted 34 characters in body" Text="When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil inhibit the same chemical reaction? &#xD;&#xA;&#xD;&#xA;I plan on coating the potato wedges in (canola) oil and seasonings, then broiling them, that's why I was thinking pre-marinating might be advantageous." />
  <row Id="26002" PostHistoryTypeId="6" PostId="12613" RevisionGUID="271306bb-fe4b-4efe-a664-462907ce6458" CreationDate="2011-02-26T22:01:47.573" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;salt&gt;&lt;roasting&gt;&lt;kosher&gt;" />
  <row Id="26003" PostHistoryTypeId="5" PostId="12572" RevisionGUID="9358466c-5552-4b1f-932b-943fc6528746" CreationDate="2011-02-26T22:15:45.740" UserId="67" Comment="added update secion." Text="Others are saying that bell peppers have no taste -- but I'd disagree.  The green ones have a kind of grassy quality to them.&#xD;&#xA;&#xD;&#xA;Obviously, there's wheat grass, but I never have that around.  There might be some herbs that could pull it off (eg, flat leaf parsley; maybe taragon, but also gives a licorice note)&#xD;&#xA;&#xD;&#xA;You might try some dark greens ... spinich, kale, swiss chard.  They've got a touch of other stronger flavors to 'em, but if you cook them down first, you might be able to tone them down some.  (I guess you might describe it as a 'spiciness' ... it can be a sharp flavor.&#xD;&#xA;&#xD;&#xA;... for the texture, though, my first thought was bok-choy.  It's actually a cabage, and it has some dark green leaves, but the thicker white parts have that watery/crunchy quality that other people have mentioned about bell peppers, but there's that sharp cabbage note that might keep it from fitting your requirements.&#xD;&#xA;&#xD;&#xA;**update** : okay, as the issue is specifically fried peppers, you're going to be bringing out the sweeter notes of the peppers, which you're not going to get from a cabbage.  Sweet onions might give some similar qualities (once fried well), as the cooking will mellow the oniony qualities, but the sugars will caramelize.&#xD;&#xA;&#xD;&#xA;You can also try looking for jarred peppers -- they're usually packed in oil or a vinegar solution after being roasted.  There are 'hot' and 'sweet' varieties, where the hot ones also have some hot peppers in there.  The non-vinegared ones sweet ones might work for you.&#xD;&#xA;&#xD;&#xA;Also, remember that bell peppers, like most vegetables are a seasonal item -- if you're in the north, it's the end of winter, so any peppers are being being grown in hot houses, or brought in from the southern hemisphere, which jacks the prices up." />
  <row Id="26004" PostHistoryTypeId="2" PostId="12614" RevisionGUID="8a4d0653-ae74-4301-867c-87146c17ee85" CreationDate="2011-02-26T22:52:41.220" UserId="4638" Text="I think that first you need to decide on the type of bread you want to achieve, which basically means deciding which leavening agent and which baking method to use. &#xD;&#xA;&#xD;&#xA;Common leavening agents are yeast, sourdough, baking powder/baking soda, unleavened bread, and eggs. For creating a new recipe, you should pick a method you are very familiar with. Eggs and unleavened are more likely to fail if the proportions are not optimal, so I'd say you shouldn't create a recipe with them from scratch, it is much safer to alter an existing known-good recipe. Also, experiments with nonsweetened dough using baking soda have taught me that while it is no problem to achieve a good leavening, the taste is often bland and dry. So I'd say to go classic with yeast or sourdough. As I don't have much experience with sourdough, I will describe the yeast case here. If you are a sourdough expert, you'll probably be able to duplicate my reasoning for sourdough. &#xD;&#xA;&#xD;&#xA;As for baking methods, the oven is the traditional one, and a bread-baking machine should be equivalent. There are types of bread made on a stovetop (with or without fat) and also some which require open fire, but oven is the classic one and probably the easiest to work with. &#xD;&#xA;&#xD;&#xA;Now we have decided on yeast and oven/machine, we want to determine the proportions. The most important variable should be, as you mentioned, the moisture content. I think that the easiest way to ensure that the non-flour solids (cracked wheat, bran) don't soak up too much moisture is to precook them. Then you can also time the baking after the doneness of the crumb and the crust, without worrying if the bran etc. are already done. So just boil them separately (or together if you are sure that their cooking time is similar), until they are al dente (completely done is probably too much, as they will be spending time in the oven). While still hot, put them through a sieve and then spread them on something (e. g. baking sheet) so they can lose the excess moisture while cooling down. This is only for dry grain products; if you decide to use something else too (e.g. sunflower seeds), it doesn't need the precooking. &#xD;&#xA;&#xD;&#xA;Now your additional ingredients are rendered more or less moisture inert, you can determine the ratio of water to flour. All bread yeast recipes (and lots of other yeast dough recipes) I've come across require you to add between 35% and 65% of the flour's weight in water (35% for some hard rustic breads, but very uncommon, and 65% for soft airy breads like baguette). As the additional ingredients still present some risk regarding moisture (and I cannot tell you if they tend to lose the already soaked moisture or start getting more from the dough), you should steer well away from both extremes and stay in the middle, at somewhere like 50-55%. As the whole wheat flour will need slightly less water than the white flour, I'd say go with 50% (and also because of the fat - see below). So if you use 500g flour, add 250ml water. And yes, you have to work with flour by weight. Flour by volume is way too risky for a new recipe, especially if you are mixing two different types. &#xD;&#xA;&#xD;&#xA;A good way to reduce the risk of getting bread which is too dry is to add fat to the dough. For bread, it is more typical to use a fat which is liquid at room temperature, but for some richer breads, butter is also used. For your whole-grain kind of bread, I'd tend to use either a neutral or a nut-tasting oil (canola, refined safflower, walnut, pumpkin seed, maybe even hazelnut if you want to go exotic). But too much fat would be a problem, not only because it hampers yeast leavening, but also because the whole grain stuff cannot soak it up as well as white flour. So a tablespoonful of fat per 500g flour should be enough. &#xD;&#xA;&#xD;&#xA;I wouldn't use any liquids other than water and oil the first time, it makes things more complicated. If you make it and notice that you have some leeway in moisture, you can experiment with other stuff. &#xD;&#xA;&#xD;&#xA;Now about the yeast. Normal bread calls for between 10 and 25g fresh yeast per 500g flour. More yeast results in more leavening, with big air pockets in the crumb, but the bread dries more quickly afterwards. As your dough contains lots of inert mass beside four and liquid, my intuition go for about 20g yeast per 500g flour. (I am assuming here that your so-called &quot;bread flour&quot; is just a white flour and not some premade baking mix already containing a leavening agent. If it is premixed, it is best to leave it out completely and use normal white wheat flour instead. If you don't want to, you have to read the ingredients list very carefully, calculate the proportion of leavening agent, salt, and other stuff it contains, and change the ratios of the things you will be adding). Just remember to put it in a big enough pan for baking, because under perfect conditions, dough with this amount of yeast can increase its volume up to 2.5-3 times while baking. If it turns out well moistened but with too big air pockets in the crumb, either use less yeast, or add an emulgator (lecithine, egg yolk). &#xD;&#xA;&#xD;&#xA;Don't forget to use some salt, it is very important for a yeast dough. Typical dosage is one teaspoonful per 500g flour. &#xD;&#xA;&#xD;&#xA;As for the ratio of the atypical ingredients, I'd say that mixing too much of them up is too risky. There is bread made completely without flour, but not yeast bread. I think that it is best to add no more than 50% of the flour's weight in inert (=non-flour &amp; non-liquid) ingredients, maybe even as low as 25-30% the first time and then increasing if the initial batches turn out well. &#xD;&#xA;&#xD;&#xA;For the mixing, the traditional method is time-consuming, but the least risky. Make a predough from some water warmed to 35°C, a flush tablespoonful of sugar, a tablespoonful or two of flour, and the yeast. Mix your flours, the salt and any dried herbs you are using in a bowl, make a hollow in the middle. When the predough becomes foamy, pour some of it in the hollow and mix it with enough flour to make a thick fluid, like pancake batter. Then add some more predough, mix in some more flour, etc, until the predough is used up. Then pour the oil in, stir well, and continue stirring while grabbing some more flour, until it is too thick for stirring. Then start kneading. Continue until you have a dough of the consistency you wish. Then take it out of the flour bowl and knead the wheat, flakes, etc. into it, as well as any non-dry herbs. &#xD;&#xA;&#xD;&#xA;This kneading method is much more work than dumping everything into a bowl and using a handheld mixer or the bread machine for quickly kneading it, but it ensures that if you miscalculated your amount of flour, you still end up with a good consistency. Once you have determined the actual amount needed for your recipe, you can start using the easier methods. &#xD;&#xA;&#xD;&#xA;Let the kneaded dough rise in a warm place, then re-knead it and shape it into a loaf. Don't make the loaf too thick, 5 cm should be the maximum. &#xD;&#xA;&#xD;&#xA;The only thing left to decide is how you want your crust. For a thick rustic crust, just bake it in the preheated oven. You can even spread flour on it first, then brush it off, leaving a very thin layer clinging to the dough. For a baguette type crust, you must have lots of steam in the oven while baking. Heat water in a wide pan to a rolling boil and put it on a lower rack in the oven while preheating. Leave there while the bread is baking. For a fancy crust, brush melted butter on the bread and shortly before it is done, take it out and brush egg yolk or whole egg on it. For a seed crust, put on the seeds before baking. Or if you like lye-baked goods, bring a strong baking soda solution to boil, and put your small loafs in it for about 30 seconds, then drain before baking. For a soft crust, wrap it in aluminum foil, trying to not leave any air pockets. But for your whole-grain bread, I'd go for the rustic crust or, if you use seeds inside, for the seed-covered (or cover with dry bran flakes if you don't use seeds).&#xD;&#xA;&#xD;&#xA;That's about it when baking fairly standard bread. If you want to go fancy (you could add quinoa, ricotta and agave syrup and still get a good bread), you should better start from an existing recipe and try a single new ingredient per batch. " />
  <row Id="26005" PostHistoryTypeId="5" PostId="12614" RevisionGUID="a0438b58-cec0-4c6d-9b0c-2d9a2589196b" CreationDate="2011-02-26T23:15:44.900" UserId="4638" Comment="Added a name to each paragraph for easier reading" Text="I think that first you need to decide on the type of bread you want to achieve, which basically means deciding which leavening agent and which baking method to use. &#xD;&#xA;&#xD;&#xA;**Leavening.**&#xD;&#xA;Common leavening agents are yeast, sourdough, baking powder/baking soda, unleavened bread, and eggs. For creating a new recipe, you should pick a method you are very familiar with. Eggs and unleavened are more likely to fail if the proportions are not optimal, so I'd say you shouldn't create a recipe with them from scratch, it is much safer to alter an existing known-good recipe. Also, experiments with nonsweetened dough using baking soda have taught me that while it is no problem to achieve a good leavening, the taste is often bland and dry. So I'd say to go classic with yeast or sourdough. As I don't have much experience with sourdough, I will describe the yeast case here. If you are a sourdough expert, you'll probably be able to duplicate my reasoning for sourdough. &#xD;&#xA;&#xD;&#xA;**Baking.** As for baking methods, the oven is the traditional one, and a bread-baking machine should be equivalent. There are types of bread made on a stovetop (with or without fat) and also some which require open fire, but oven is the classic one and probably the easiest to work with. &#xD;&#xA;&#xD;&#xA;**Non-flour grains.** Now we have decided on yeast and oven/machine, we want to determine the proportions. The most important variable should be, as you mentioned, the moisture content. I think that the easiest way to ensure that the non-flour solids (cracked wheat, bran) don't soak up too much moisture is to precook them. Then you can also time the baking after the doneness of the crumb and the crust, without worrying if the bran etc. are already done. So just boil them separately (or together if you are sure that their cooking time is similar), until they are al dente (completely done is probably too much, as they will be spending time in the oven). While still hot, put them through a sieve and then spread them on something (e. g. baking sheet) so they can lose the excess moisture while cooling down. This is only for dry grain products; if you decide to use something else too (e.g. sunflower seeds), it doesn't need the precooking. &#xD;&#xA;&#xD;&#xA;**Water.** Now your additional ingredients are rendered more or less moisture inert, you can determine the ratio of water to flour. All bread yeast recipes (and lots of other yeast dough recipes) I've come across require you to add between 35% and 65% of the flour's weight in water (35% for some hard rustic breads, but very uncommon, and 65% for soft airy breads like baguette). As the additional ingredients still present some risk regarding moisture (and I cannot tell you if they tend to lose the already soaked moisture or start getting more from the dough), you should steer well away from both extremes and stay in the middle, at somewhere like 50-55%. As the whole wheat flour will need slightly less water than the white flour, I'd say go with 50% (and also because of the fat - see below). So if you use 500g flour, add 250ml water. And yes, you have to work with flour by weight. Flour by volume is way too risky for a new recipe, especially if you are mixing two different types. &#xD;&#xA;&#xD;&#xA;**Fat.** A good way to reduce the risk of getting bread which is too dry is to add fat to the dough. For bread, it is more typical to use a fat which is liquid at room temperature, but for some richer breads, butter is also used. For your whole-grain kind of bread, I'd tend to use either a neutral or a nut-tasting oil (canola, refined safflower, walnut, pumpkin seed, maybe even hazelnut if you want to go exotic). But too much fat would be a problem, not only because it hampers yeast leavening, but also because the whole grain stuff cannot soak it up as well as white flour. So a tablespoonful of fat per 500g flour should be enough. &#xD;&#xA;&#xD;&#xA;I wouldn't use any liquids other than water and oil the first time, it makes things more complicated. If you make it and notice that you have some leeway in moisture, you can experiment with other stuff. &#xD;&#xA;&#xD;&#xA;**Yeast.** Now about the yeast. Normal bread calls for between 10 and 25g fresh yeast per 500g flour. More yeast results in more leavening, with big air pockets in the crumb, but the bread dries more quickly afterwards. As your dough contains lots of inert mass beside four and liquid, my intuition go for about 20g yeast per 500g flour. (I am assuming here that your so-called &quot;bread flour&quot; is just a white flour and not some premade baking mix already containing a leavening agent. If it is premixed, it is best to leave it out completely and use normal white wheat flour instead. If you don't want to, you have to read the ingredients list very carefully, calculate the proportion of leavening agent, salt, and other stuff it contains, and change the ratios of the things you will be adding). Just remember to put it in a big enough pan for baking, because under perfect conditions, dough with this amount of yeast can increase its volume up to 2.5-3 times while baking. If it turns out well moistened but with too big air pockets in the crumb, either use less yeast, or add an emulgator (lecithine, egg yolk). &#xD;&#xA;&#xD;&#xA;Don't forget to use some salt, it is very important for a yeast dough. Typical dosage is one teaspoonful per 500g flour. &#xD;&#xA;&#xD;&#xA;**Amount of &quot;other&quot; ingredients.** As for the ratio of the atypical ingredients, I'd say that mixing too much of them up is too risky. There is bread made completely without flour, but not yeast bread. I think that it is best to add no more than 50% of the flour's weight in inert (=non-flour &amp; non-liquid) ingredients, maybe even as low as 15-30% the first time and then increasing if the initial batches turn out well. &#xD;&#xA;&#xD;&#xA;**Preparing the dough.** For the mixing, the traditional method is time-consuming, but the least risky. Make a predough from some water warmed to 35°C, a flush tablespoonful of sugar, a tablespoonful or two of flour, and the yeast. Mix your flours, the salt and any dried herbs you are using in a bowl, make a hollow in the middle. When the predough becomes foamy, pour some of it in the hollow and mix it with enough flour to make a thick fluid, like pancake batter. Then add some more predough, mix in some more flour, etc, until the predough is used up. Then pour the oil in, stir well, and continue stirring while grabbing some more flour, until it is too thick for stirring. Then start kneading. Continue until you have a dough of the consistency you wish. Then take it out of the flour bowl and knead the wheat, flakes, etc. into it, as well as any non-dry herbs. &#xD;&#xA;&#xD;&#xA;This kneading method is much more work than dumping everything into a bowl and using a handheld mixer or the bread machine for quickly kneading it, but it ensures that if you miscalculated your amount of flour, you still end up with a good consistency. Once you have determined the actual amount needed for your recipe, you can start using the easier methods. &#xD;&#xA;&#xD;&#xA;Let the kneaded dough rise in a warm place, then re-knead it and shape it into a loaf. Don't make the loaf too thick, 5 cm should be the maximum. &#xD;&#xA;&#xD;&#xA;**Crust.** The only thing left to decide is how you want your crust. For a thick rustic crust, just bake it in the preheated oven. You can even spread flour on it first, then brush it off, leaving a very thin layer clinging to the dough. For a baguette type crust, you must have lots of steam in the oven while baking. Heat water in a wide pan to a rolling boil and put it on a lower rack in the oven while preheating. Leave there while the bread is baking. For a fancy crust, brush melted butter on the bread and shortly before it is done, take it out and brush egg yolk or whole egg on it. For a seed crust, put on the seeds before baking. Or if you like lye-baked goods, bring a strong baking soda solution to boil, and put your small loafs in it for about 30 seconds, then drain before baking. For a soft crust, wrap it in aluminum foil, trying to not leave any air pockets. But for your whole-grain bread, I'd go for the rustic crust or, if you use seeds inside, for the seed-covered (or cover with dry bran flakes if you don't use seeds).&#xD;&#xA;&#xD;&#xA;That's about it when baking fairly standard bread. If you want to go fancy (you could add quinoa, ricotta and agave syrup and still get a good bread), you should better start from an existing recipe and try a single new ingredient per batch. " />
  <row Id="26006" PostHistoryTypeId="2" PostId="12615" RevisionGUID="f4be9c13-0598-46ac-a22b-b4ba3c5e3287" CreationDate="2011-02-26T23:21:48.890" UserId="67" Text="I've put cracked wheat (maybe it was bulgar wheat?) and wheat bran in bread once, and at actually came out very well, although everyone was scared to try it because it was so heavy for its size.&#xD;&#xA;&#xD;&#xA;Unfortunately, I didn't save the recipe, and it was probably 20 years ago, but from what I can remember:&#xD;&#xA;&#xD;&#xA;1. I based it off an existing similar bread recipe so I had something to use as a basis for the ratios; I believe it was a honey whole wheat soda bread.&#xD;&#xA;2. I pre-cooked the wheat berries as if I were making a wheat cereal, but used half of the recommended water, and then let them cool.&#xD;&#xA;3. I added a bit of wheat bran, but it wasn't a whole lot... maybe a 1/4 to 1/2 a cup for what was two maybe 9 to 10&quot; boules. &#xD;&#xA;4. I mixed in the wheat berries as if they were anything else stirred in, and didn't adjust the amount of liquid or flour.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26007" PostHistoryTypeId="25" PostId="12611" RevisionGUID="3fd7a8c5-0b79-4590-813f-d3f42c782f8e" CreationDate="2011-02-26T23:22:47.503" Comment="http://twitter.com/#!/StackCooking/status/41639341814071297" />
  <row Id="26008" PostHistoryTypeId="2" PostId="12616" RevisionGUID="fb9d4fc5-a38a-4491-b53a-218956625c73" CreationDate="2011-02-26T23:26:46.883" UserId="1393" Text="There is no fixed set of grains or ratios that define nine-grain flour. It is just meant to generically suggest &quot;uber-healthy&quot;. Some things you may want to use include: whole wheat, rye, triticale, barley, oats, buckwheat, spelt, emmer, millet, flax, etc. Most so-called 9-grains or 12-grain etc will &quot;cheat&quot; and include wheat in multiple forms, like wheat flour, cracked wheat, vital wheat gluten and so forth. In any case, if you are going to use it for bread, you'll probably want at least 50-75% wheat flour so that there is enough gluten to successfully rise. The rest can be in any proportion that pleases you for taste or nutritional purposes. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="26009" PostHistoryTypeId="2" PostId="12617" RevisionGUID="5ad1ee71-2e80-47e8-81b0-646af1620d10" CreationDate="2011-02-27T01:11:07.683" UserId="4777" Text="It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. &#xD;&#xA;&#xD;&#xA;A trick is to cook it seperately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26010" PostHistoryTypeId="2" PostId="12618" RevisionGUID="36526eab-6dcb-45ea-8c9f-aa037845c07e" CreationDate="2011-02-27T01:35:32.743" UserId="373" Text="I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix.&#xD;&#xA;&#xD;&#xA;The recipe will say something like &quot;form into little walnut sized balls ... should make about 16&quot;. &#xD;&#xA;&#xD;&#xA;I always seem to end up with some larger than others. Individuals may look and taste good but it's a shame if they don't all look identical.&#xD;&#xA;&#xD;&#xA;Anyone got any advice?" />
  <row Id="26011" PostHistoryTypeId="1" PostId="12618" RevisionGUID="36526eab-6dcb-45ea-8c9f-aa037845c07e" CreationDate="2011-02-27T01:35:32.743" UserId="373" Text="Any advice to help me form and shape stuff more uniformly?" />
  <row Id="26012" PostHistoryTypeId="3" PostId="12618" RevisionGUID="36526eab-6dcb-45ea-8c9f-aa037845c07e" CreationDate="2011-02-27T01:35:32.743" UserId="373" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="26013" PostHistoryTypeId="2" PostId="12619" RevisionGUID="f844cb2d-b9c4-425a-8c2d-511ed0e4bcde" CreationDate="2011-02-27T02:01:16.240" UserId="123" Text="Use something that will help you measure the dough or mix uniformly. Some possible tools to co-opt for this task: Ice cream scoop, melon baller, measuring cups or spoons : all depending on size of course.&#xD;&#xA;&#xD;&#xA;You should be able to get to where you can eyeball the size in relation to the tool you are using." />
  <row Id="26014" PostHistoryTypeId="2" PostId="12620" RevisionGUID="d1585cb8-2c48-4cf7-ac3e-0a44a50d807a" CreationDate="2011-02-27T04:26:36.770" UserId="1906" Text="I've been experimenting with [shirataki noodles][1] for over a year now and have come up with a couple of applications that have become family staples. Namely chicken noodle soup and Thai-style stir fries such as Pad Thai and close approximations.&#xD;&#xA;&#xD;&#xA;I've tried it in spaghetti with meat sauce but the noodles' texture and flavor didn't seem to fit with the sauce very well.&#xD;&#xA;&#xD;&#xA;So with just two working applications the family, and myself, are getting tired of the same old, same old. I'm looking for new ideas to try would like to hear about some exeperiences, good and bad.&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shirataki_noodles" />
  <row Id="26015" PostHistoryTypeId="1" PostId="12620" RevisionGUID="d1585cb8-2c48-4cf7-ac3e-0a44a50d807a" CreationDate="2011-02-27T04:26:36.770" UserId="1906" Text="Looking for more uses of shirataki (tofu) noodles" />
  <row Id="26016" PostHistoryTypeId="3" PostId="12620" RevisionGUID="d1585cb8-2c48-4cf7-ac3e-0a44a50d807a" CreationDate="2011-02-27T04:26:36.770" UserId="1906" Text="&lt;tofu&gt;&lt;noodles&gt;" />
  <row Id="26017" PostHistoryTypeId="5" PostId="12620" RevisionGUID="7aafc552-4fb6-4210-8633-71bf25ab008c" CreationDate="2011-02-27T04:32:34.190" UserId="1906" Comment="added 65 characters in body" Text="I've been experimenting with [shirataki noodles][1] for over a year now and have come up with a couple of applications that have become family staples. Namely chicken noodle soup and Thai-style stir fries such as Pad Thai and close approximations.&#xD;&#xA;&#xD;&#xA;I've tried it in spaghetti with meat sauce but the noodles' texture and flavor didn't seem to fit with the sauce very well. But perhaps there's a way to make it work that I'm not aware of?&#xD;&#xA;&#xD;&#xA;So with just two working applications the family, and myself, are getting tired of the same old, same old. I'm looking for new ideas to try would like to hear about some exeperiences, good and bad.&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shirataki_noodles" />
  <row Id="26018" PostHistoryTypeId="5" PostId="12620" RevisionGUID="0101e2d7-a465-41f4-a7cd-15c38b1b1807" CreationDate="2011-02-27T04:40:08.083" UserId="1906" Comment="added 377 characters in body; edited tags" Text="I've been experimenting with [shirataki noodles][1] for over a year now and have come up with a couple of applications that have become family staples. Namely chicken noodle soup and Thai-style stir fries such as Pad Thai and close approximations.&#xD;&#xA;&#xD;&#xA;I've tried it in spaghetti with meat sauce but the noodles' texture and flavor didn't seem to fit with the sauce very well. But perhaps there's a way to make it work that I'm not aware of?&#xD;&#xA;&#xD;&#xA;So with just two working applications the family, and myself, are getting tired of the same old, same old. I'm looking for new ideas to try would like to hear about some exeperiences, good and bad.&#xD;&#xA;&#xD;&#xA;There are hundreds of Shirataki recipes available online but they tend to be simplistic in technique and brief on direction. I'm looking for info of the type provided by Cooks Illustrated or Julia Childs' cookbooks where technique and the whys and why-nots are explained in full detail and actually make it possible to execute a great meal the first time a recipe is tried.&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shirataki_noodles" />
  <row Id="26019" PostHistoryTypeId="6" PostId="12620" RevisionGUID="0101e2d7-a465-41f4-a7cd-15c38b1b1807" CreationDate="2011-02-27T04:40:08.083" UserId="1906" Comment="added 377 characters in body; edited tags" Text="&lt;recipe&gt;&lt;tofu&gt;&lt;noodles&gt;" />
  <row Id="26021" PostHistoryTypeId="25" PostId="12618" RevisionGUID="8b3f0d1f-5427-4db5-b60e-0dfee6a55a72" CreationDate="2011-02-27T05:22:47.740" Comment="http://twitter.com/#!/StackCooking/status/41729939933761536" />
  <row Id="26022" PostHistoryTypeId="2" PostId="12622" RevisionGUID="15dc36f3-cf31-4b5d-86e1-752c0ee6f57f" CreationDate="2011-02-27T05:29:08.560" UserId="4303" Text="If you have a dough that is dry enough (bread, cookies), the simplest method is to simply weigh your final dough, and then divide it into portions that weigh the same. You'll be exact every time.&#xD;&#xA;&#xD;&#xA;If you have something wetter but kinda keeps it's shape, like some cake mixes, I like to put it in a piping bag and then eyeball the portions. It does not take too much practice to get even portions. Though I sometimes fail at getting the correct *number* of portions.&#xD;&#xA;&#xD;&#xA;If it gets even wetter, use a measuring spoon.&#xD;&#xA;&#xD;&#xA;I suppose if you really plan ahead, you could also weigh all your containers first, and then you could weigh out the wetter mixtures too." />
  <row Id="26023" PostHistoryTypeId="5" PostId="12620" RevisionGUID="51b6a421-6933-47e8-a4ab-ef3e1d423ef1" CreationDate="2011-02-27T05:50:42.763" UserId="1906" Comment="deleted 661 characters in body; edited title" Text="I've tried [shirataki][1] in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work that I'm not aware of?&#xD;&#xA;&#xD;&#xA;I'd like to figure out how to prep and use shirataki noodles so that they take on a texture of classic pasta which would open many culinary possibilities. Any hints and ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shirataki_noodles" />
  <row Id="26024" PostHistoryTypeId="4" PostId="12620" RevisionGUID="51b6a421-6933-47e8-a4ab-ef3e1d423ef1" CreationDate="2011-02-27T05:50:42.763" UserId="1906" Comment="deleted 661 characters in body; edited title" Text="How to prepare shirataki noodles to more closely resemble classic pasta?" />
  <row Id="26025" PostHistoryTypeId="6" PostId="12620" RevisionGUID="c2ea2172-cb44-4474-85ef-098f7094e2e7" CreationDate="2011-02-27T05:52:53.463" UserId="4593" Comment="edited tags" Text="&lt;recipe&gt;&lt;noodles&gt;" />
  <row Id="26026" PostHistoryTypeId="2" PostId="12623" RevisionGUID="256ab1e8-f33e-48ca-b150-545d6c941d07" CreationDate="2011-02-27T07:25:05.383" UserId="4504" Text="If your aim is truly for &quot;identical&quot;, then the only real solution is practice.  &#xD;&#xA;&#xD;&#xA;Certainly dividing your dough or batter into the requisite number of pieces before you start forming can help since you can do so more evenly than by scooping each one individually.  However, the main thing that allows people to get uniform results is less by technique and more by making the item over and over." />
  <row Id="26027" PostHistoryTypeId="25" PostId="12613" RevisionGUID="0f02a141-7caf-49b5-8202-03c0a3ffdd13" CreationDate="2011-02-27T08:22:49.560" Comment="http://twitter.com/#!/StackCooking/status/41775246071693312" />
  <row Id="26028" PostHistoryTypeId="2" PostId="12624" RevisionGUID="fa2709a2-432f-4a7b-810f-703bea0002a8" CreationDate="2011-02-27T09:43:52.183" UserId="2771" Text="The writer is unlikely to have thought about it. They'll just write down what they did as they did it, in what they (sometimes erroneously) think is clear language. If it bothers you - and it's unlikely to really matter unless the ingredient is essential to the chemistry involved in the recipe - then consider how they're likely to have made the recipe themselves. It would be silly to chop some unknown quantity of nuts then measure a cup of them. You'd start with a known quantity, then chop them. That is, unless you buy a packet of them ready-chopped. So I suppose the answer is, use your noggin." />
  <row Id="26029" PostHistoryTypeId="2" PostId="12625" RevisionGUID="80cdeea2-a7e3-4ecf-9909-c244bb88255a" CreationDate="2011-02-27T09:49:51.573" UserId="2771" Text="A good enough non-stick pan will probably only need a glaze of oil, if any at all. I use a silicone pastry brush to coat it as it's heating up. &#xD;&#xA;&#xD;&#xA;Perhaps cook the sausages first as mentioned, then set them aside and *mop up* most of the oil with paper towel before adding the vegetables?&#xD;&#xA;&#xD;&#xA;Then again, I really dislike the taste and mouthfeel of oil in vegetable dishes and will go to puritanical lengths to avoid it." />
  <row Id="26030" PostHistoryTypeId="2" PostId="12626" RevisionGUID="a0b1baa6-dd8d-418d-ac39-e7b81a362f88" CreationDate="2011-02-27T09:54:53.503" UserId="2771" Text="When cooking stir-fried dishes with meat, I often griddle the meat seperately, rest it, then slice and mingle it into the pan at the end of cooking. It stays juicier and avoids blackening the pan. " />
  <row Id="26031" PostHistoryTypeId="2" PostId="12627" RevisionGUID="264df422-3fe1-4f56-9da2-cd8c787b0211" CreationDate="2011-02-27T13:34:17.297" UserId="5035" Text="I'm trying to eat vegan and I'm frustrated that there doesn't seem to be an official (government/state backed) product symbol/logo for vegan foods and products?&#xD;&#xA;&#xD;&#xA;Why isn't this so?  It seems fairly easy to create... just design a logo and some standards. " />
  <row Id="26032" PostHistoryTypeId="1" PostId="12627" RevisionGUID="264df422-3fe1-4f56-9da2-cd8c787b0211" CreationDate="2011-02-27T13:34:17.297" UserId="5035" Text="Is there an official standard vegan packaging symbol designating that a product is vegan?" />
  <row Id="26033" PostHistoryTypeId="3" PostId="12627" RevisionGUID="264df422-3fe1-4f56-9da2-cd8c787b0211" CreationDate="2011-02-27T13:34:17.297" UserId="5035" Text="&lt;vegan&gt;" />
  <row Id="26034" PostHistoryTypeId="2" PostId="12628" RevisionGUID="3318bc84-eae2-4da9-b176-9d4cf52081b7" CreationDate="2011-02-27T14:09:25.083" UserId="1195" Text="There are two common symbols; the [European Vegetarian Union][1] (EVU) and [Vegan Action][2]. &#xD;&#xA;&#xD;&#xA;![enter image description here][3]  &#xD;&#xA;![enter image description here][4]&#xD;&#xA;&#xD;&#xA;In my experience, you will see the EVU on packaging and on restaurant menus. I've only ever seen the Vegan Action symbol on packaged products.&#xD;&#xA;&#xD;&#xA;The EVU is not exclusively vegan so you'll still need to read the packaging or ask about ingredients if in a restaurant. The Vegan Action symbol is exclusively vegan and is becoming very popular in the United States.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.v-label.info/en/consumers/cfaq.html&#xD;&#xA;  [2]: http://www.vegan.org/campaigns/certification/index.html&#xD;&#xA;  [3]: http://i.stack.imgur.com/YosFF.gif&#xD;&#xA;  [4]: http://i.stack.imgur.com/o0nPU.gif" />
  <row Id="26035" PostHistoryTypeId="5" PostId="12617" RevisionGUID="3184479d-4f5a-42c3-957f-bc7a9b1e970e" CreationDate="2011-02-27T14:27:56.770" UserId="4777" Comment="sp" Text="It will double in size when it is cooked, however the longer it is kept in the liquid the bigger it will grow until ultimately all liquid has been absorbed. &#xD;&#xA;&#xD;&#xA;A trick is to cook it separately, drain it, and toss with olive oil so it doesn't clump. Then, add it to the rest of the soup, stirring well just before serving.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26036" PostHistoryTypeId="2" PostId="12629" RevisionGUID="4d6d40c5-b7c0-419f-8356-aae103525246" CreationDate="2011-02-27T14:57:16.960" UserId="2832" Text="I try to make items in quantities of powers of two.  Cut the batch in half.  Cut the halves in half.  And so on.  It's not as perfect as using a measuring device, but on the other hand you'll never have that remainder with which to contend." />
  <row Id="26040" PostHistoryTypeId="2" PostId="12631" RevisionGUID="c834a3b9-2e7a-42a0-a6b5-b7781cc00e24" CreationDate="2011-02-27T16:04:18.370" UserId="4963" Text="In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product? Any little hints to give the smoking a bit of a spicy kick into the final flavour?" />
  <row Id="26041" PostHistoryTypeId="1" PostId="12631" RevisionGUID="c834a3b9-2e7a-42a0-a6b5-b7781cc00e24" CreationDate="2011-02-27T16:04:18.370" UserId="4963" Text="Is there a more exact temperature for cold smoking?" />
  <row Id="26042" PostHistoryTypeId="3" PostId="12631" RevisionGUID="c834a3b9-2e7a-42a0-a6b5-b7781cc00e24" CreationDate="2011-02-27T16:04:18.370" UserId="4963" Text="&lt;temperature&gt;&lt;smoking&gt;" />
  <row Id="26043" PostHistoryTypeId="2" PostId="12632" RevisionGUID="cac08ad1-d85f-4aed-b359-d7fb53957f3f" CreationDate="2011-02-27T17:08:43.200" UserId="4580" Text="The person who wrote [this][1], agrees with you on the 80-100° part.&#xD;&#xA;However, in his salmon recipe, he advices to smoke below 85°.&#xD;&#xA;&#xD;&#xA;So my guess is that it depends on the food you're smoking.&#xD;&#xA;&#xD;&#xA;  [1]: http://ezinearticles.com/?What-Exactly-is-Cold-Smoking?&amp;id=108679" />
  <row Id="26045" PostHistoryTypeId="2" PostId="12633" RevisionGUID="211759ac-59b1-4a42-9943-e5a3b1950767" CreationDate="2011-02-27T17:46:46.870" UserId="60" Text="Your question implies that cholesterol only comes from animal products. This is not correct. [Cholesterol is present in many plants][1]. &#xD;&#xA;&#xD;&#xA;Other answers and comments claim that only amounts &quot;less than 0.5&quot; (units omitted) of cholesterol is permitted to be listed as 0, and that &quot;no cholesterol&quot; is an added claim that a product is _truly_ cholesterol free. This too is incorrect. The [FDA permits amounts less than 2mg/serving][2] to be listed as both 0 and &quot;cholesterol free&quot;. There are additional caveats which can be read at the link.&#xD;&#xA;&#xD;&#xA;The bottom line is, not only does 0 mg of cholesterol _not indicate anything_ regarding the presence of animal products, but _neither does the presence of cholesterol_.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://www.biosci.ohio-state.edu/~vgopalan/file/7B.PDF&#xD;&#xA;[2]: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/FoodLabelingGuide/ucm064911.htm" />
  <row Id="26047" PostHistoryTypeId="2" PostId="12635" RevisionGUID="d9fbdc22-d6c4-44b3-a662-3f6f4a96f3ad" CreationDate="2011-02-27T17:52:32.797" UserId="4593" Text="Title says most of it.  (including egg)&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="26048" PostHistoryTypeId="1" PostId="12635" RevisionGUID="d9fbdc22-d6c4-44b3-a662-3f6f4a96f3ad" CreationDate="2011-02-27T17:52:32.797" UserId="4593" Text="Is it safe to leave cooked poultry at room temperature overnight?" />
  <row Id="26049" PostHistoryTypeId="3" PostId="12635" RevisionGUID="d9fbdc22-d6c4-44b3-a662-3f6f4a96f3ad" CreationDate="2011-02-27T17:52:32.797" UserId="4593" Text="&lt;temperature&gt;&lt;refrigerator&gt;&lt;poultry&gt;&lt;egg&gt;" />
  <row Id="26051" PostHistoryTypeId="2" PostId="12636" RevisionGUID="e0242182-79e5-4ec0-80d6-a0ba6c5acba9" CreationDate="2011-02-27T17:56:04.417" UserId="60" Text="No. Cooked eggs should be stored in the refrigerator within two hours of cooking." />
  <row Id="26055" PostHistoryTypeId="6" PostId="12635" RevisionGUID="beada9ae-4045-4de5-b5e9-b3993913c7f5" CreationDate="2011-02-27T17:57:32.480" UserId="60" Comment="edited tags; edited tags; edited tags" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;temperature&gt;&lt;refrigerator&gt;" />
  <row Id="26058" PostHistoryTypeId="2" PostId="12638" RevisionGUID="6726df24-d761-408a-b8d1-6d8bd01f44fc" CreationDate="2011-02-27T20:01:30.000" UserId="446" Text="The purpose of cold smoking is to preserve meat and add smoke flavor without actually cooking the item being smoked.  The amount of smoke kills bacteria and creates a harsh environment for more to go. So the temperature of the smoke doesn't really matter as long as it isn't hot enough to cook the meat.  That is why in cold smokers there is large amount of cooling tube between the fire and the actual meat and why you still cook things like bacon and ham before consumption. My rule is as close to room temp as I can get it, with out having an excessive amount of tubing, as I find the meat takes the smoke better at those temps and I run no risk of rendering any of the fat. " />
  <row Id="26059" PostHistoryTypeId="25" PostId="12635" RevisionGUID="bb2a8e36-77af-4b21-b744-6e21b8d85411" CreationDate="2011-02-27T20:22:49.490" Comment="http://twitter.com/#!/StackCooking/status/41956439329214464" />
  <row Id="26060" PostHistoryTypeId="2" PostId="12639" RevisionGUID="a4262244-290a-4ffe-8b56-717c7a6f43a7" CreationDate="2011-02-27T20:31:54.717" UserId="4593" Text="My sister really doesn't like a strong fish flavor and is very picky.  Are there any effective ways to prepare the seafood in such a manner that reduces the fishy flavor/taste?  If &quot;seafood&quot; is too broad, then please limit your answer to include fish and prawn.  &#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="26061" PostHistoryTypeId="1" PostId="12639" RevisionGUID="a4262244-290a-4ffe-8b56-717c7a6f43a7" CreationDate="2011-02-27T20:31:54.717" UserId="4593" Text="How does one remove the &quot;fishy flavor&quot; from seafood?" />
  <row Id="26062" PostHistoryTypeId="3" PostId="12639" RevisionGUID="a4262244-290a-4ffe-8b56-717c7a6f43a7" CreationDate="2011-02-27T20:31:54.717" UserId="4593" Text="&lt;preparation&gt;&lt;flavor&gt;&lt;seafood&gt;" />
  <row Id="26063" PostHistoryTypeId="2" PostId="12640" RevisionGUID="41f99850-80e1-4a70-a7fe-8acd0b935e60" CreationDate="2011-02-27T20:53:57.187" UserId="4504" Text="Fresh seafood shouldn't be overly &quot;fishy&quot;.  It's generally older seafood that will get a stronger &quot;fishy&quot; smell and flavour.&#xD;&#xA;&#xD;&#xA;That said, you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you).  You could then rinse it off and cook it however you want.  This should help &quot;absorb&quot; some of the fishiness and make it milder.  The other direction is to &quot;cover up&quot; the flavour with lots of spicy glaze or garlic/lemon flavours instead.  The other thing to try is to pick a more mildly flavoured fish (e.g. a white fish instead of something like tuna or salmon).&#xD;&#xA;" />
  <row Id="26064" PostHistoryTypeId="5" PostId="12640" RevisionGUID="e7ae210e-10ed-4a3f-889c-baa86ef89c45" CreationDate="2011-02-27T20:59:28.333" UserId="4504" Comment="improve formatting; added 122 characters in body" Text="Fresh seafood shouldn't be overly &quot;fishy&quot;.  It's generally older seafood that will get a stronger &quot;fishy&quot; smell and flavour.&#xD;&#xA;&#xD;&#xA;That said, there are 3 approaches to a &quot;less fishy&quot; result:&#xD;&#xA;&#xD;&#xA;1. **Absorb/reduce fishiness**:  you can always try something like soaking it in milk (which you can then save to use for a fishy bechamel when your sister isn't dining with you).  You could then rinse it off and cook it however you want.  This should help &quot;absorb&quot; some of the fishiness and make it milder. &#xD;&#xA;2. **Disguise fishiness**: The other angle is to &quot;cover up&quot; the flavour with lots of spicy glaze or garlic/lemon flavours instead. &#xD;&#xA;3. **Pick mild seafood**: The other thing to try is to pick a more mildly flavoured fish (e.g. a white fish instead of something like tuna or salmon).  Avoid oily fish as they tend to have a stronger flavour.  Choosing something really fresh also falls into this category.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26065" PostHistoryTypeId="2" PostId="12641" RevisionGUID="8441dcb9-e5ef-4677-acc4-fedad4c455a7" CreationDate="2011-02-27T21:11:19.293" UserDisplayName="daniel" Text="hobodave's answer, while very broadly correct in some ways, is not in fact entirely accurate.&#xD;&#xA;&#xD;&#xA;Time for a safety lesson.&#xD;&#xA;&#xD;&#xA;When you are dealing with food products that can spoil, what you are concerned about is the [Danger Zone][1], which is the temperature range at which bacteria multiplies fastest. While specific numbers will vary, a decent rule of thumb is 4-60 degrees Celsius. What that means is any food prone to spoilage must be kept *out* of that temperature range, and if it is going to be within that temperature range, it must be for less than four hours, aggregated across the product's lifetime. What this also means is that when you are chilling hot food you need to do so as fast as possible, in order to minimize the time spent in the Danger Zone. &#xD;&#xA;&#xD;&#xA;Foods that are dangerous are the ones you would expect: anything which requires refrigeration. Potatoes, for example, are perfectly safe to keep at room temperature *when raw*, but must be refrigerated once cooked. (Perhaps a poor example, as potatoes fare better when kept below room temp but above fridge temp, but you catch my drift I hope). So we're talking about raw meats, most dairy (very hard cheeses may be kept at room temp with no ill effects other than possible softening), many vegetables and fruits, that sort of thing. Eggs and butter can be considered a somewhat special case; eggs can be kept at room temp with few problems (and in fact eggs used to be kept right out on kitchen counters, in the shell of course, not after they have been cracked), while butter can generally be kept at room temperature for a few days before the fats will start to become rancid (anecdata: we *never* kept butter in the fridge when I was a kid, except for butter my mother needed for baking, where the temperature is a matter of physics in the recipe, and not health. Never had any problems.) Harder vegetables--potatoes, carrots, parsnips--can generally be kept at room temp without problems, as can many fruits--apples, oranges (all thick-rind citrus really), bananas, and so on.&#xD;&#xA;&#xD;&#xA;So. According to the food safety experts, you absolutely should not leave even cooked poultry out overnight, as any bacterial contamination will be severe after a few hours. In real terms, unless you are very young/old or immunocompromised in some way (e.g. leukemia, chemotherapy, HIV/AIDS, etc) you're *probably* going to be okay. I am a professional chef, and at home I'm pretty lackadaisical about expiry dates, how long most things have been sitting out, etc. In the context of work, however, I am extremely anal about rapid chilling/heating and keeping food safe, and I will always advise other people to be cautious with their food; what I choose to do with my own body is my concern. **When In Doubt, Throw It Out** is *always* good advice; there's a reason it was stencilled across the inside of the walk-in refrigerator door at one restaurant I worked at.&#xD;&#xA;&#xD;&#xA;You should also bear in mind that much of the time bacterial contamination is *not* detectable by the eye, nose, or tongue until it has become severe. Even when contamination is not detectable with our senses, serious illness can occur (see, for example, recent outbreaks of *E. coli*, listeria, and salmonella, none of which can be detected with eyes/nose/tongue). So the 'smell test,' while in use by almost everyone who cooks food, is really not all that reliable as a gauge for spoilage; taste and smell can definitively say that a given product has gone bad, but it *cannot* say that a given product is definitively okay to eat.&#xD;&#xA;&#xD;&#xA;(As a side note on food safety, if cheese has gone mouldy, don't trim off the mouldy bits. Just throw it out. While much of the time any such mould will be entirely harmless, it's not worth taking the chance over, especially given that if mold has bloomed on the surface of the cheese, spores will be present on the entire surface, with penetration into the cheese itself. Seriously, just toss it, and re-examine how you store your cheese and/or how much you're buying at a time).&#xD;&#xA;&#xD;&#xA;Even easier to remember: keep hot food hot (above 60C) and cold food cold (below 4C). Make things hot as fast as possible, and cold as fast as possible.&#xD;&#xA;&#xD;&#xA;(Note that I am a cooking professional, not a medical professional, and nothing here should be construed as medical advice. Always err on the side of caution.)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Danger_zone_%28food_safety%29" />
  <row Id="26066" PostHistoryTypeId="2" PostId="12642" RevisionGUID="a023773b-e6bb-4051-9a88-ba4ef96ff489" CreationDate="2011-02-27T21:32:12.987" UserId="3688" Text="An old trick from the Indian subcontinent is to rinse it well, dust lightly with salt and powdered turmeric and leave for half an hour or more. You can rinse this off before cooking or leave it on - turmeric is a good source of that very desirable umami taste." />
  <row Id="26067" PostHistoryTypeId="5" PostId="12636" RevisionGUID="119f9a32-6615-418d-84d5-0e85340e6bc2" CreationDate="2011-02-27T21:49:50.407" UserId="60" Comment="added 12 characters in body" Text="No. Cooked eggs and poultry should be stored in the refrigerator within two hours of cooking." />
  <row Id="26068" PostHistoryTypeId="2" PostId="12643" RevisionGUID="7e19fca6-9c8d-4181-89da-10167f2af129" CreationDate="2011-02-27T22:16:29.663" UserId="4593" Text="From what I've heard and seen, chefs seem to be very concerned that the area that they are working in is kept spotless.  For instance, when cutting up veggies, they are careful to keep everything on the cutting board and are quick to clean the counter if anything gets on it.  Is there more to this, or is it really just because they want a clean and orderly area?  &#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="26069" PostHistoryTypeId="1" PostId="12643" RevisionGUID="7e19fca6-9c8d-4181-89da-10167f2af129" CreationDate="2011-02-27T22:16:29.663" UserId="4593" Text="Why do chefs insist that cleanliness is next to godliness?" />
  <row Id="26070" PostHistoryTypeId="3" PostId="12643" RevisionGUID="7e19fca6-9c8d-4181-89da-10167f2af129" CreationDate="2011-02-27T22:16:29.663" UserId="4593" Text="&lt;cooking-techniques&gt;&lt;cleaning&gt;" />
  <row Id="26071" PostHistoryTypeId="2" PostId="12644" RevisionGUID="efe35366-8da9-4cd3-804f-7dbdbf713bb1" CreationDate="2011-02-27T22:31:39.073" UserId="1887" Text="As citadelgrad mentioned, there are currently agencies that certify vegan standards. Vegan Action's certification (the V in the heart) is [no longer accepting new applications for certification][1]. According to [this article][2] from *Vegetarian Journal*, other certification groups include the [European Vegetarian Union][3] (not vegan), [Natural Food Certifiers][4], [The Vegan Society][5], and a symbol from [Edward &amp; Sons Trading Company][6].&#xD;&#xA;&#xD;&#xA;To discuss the broader question, as I understand it, the issue with food certifications is twofold. &#xD;&#xA;&#xD;&#xA;First, companies need to feel it is worthwhile to pay to get this certification. There needs to be enough of an advantage to sales in getting the certification that it outweighs the cost in both money and time to get it. (Certification agencies get paid for their symbols.) Which means that there has to be a large audience who will be significantly more likely to buy a product if it has the certification than if it doesn't. &#xD;&#xA;&#xD;&#xA;Secondly, there needs to be an agency to provide the certification. This requires knowing your audience well enough to establish standards that are widely acceptable. Then you need to train inspectors to monitor the food production to ensure that products are living up to the standards you set. And they need to publicize the value of the certification among the desired audiences. (Often different groups. For example, kosher certifications are often promoted as providing more healthful food -- which may or may not be the case.)&#xD;&#xA;&#xD;&#xA;The process is complex. For example, there's currently a movement in the kosher community to found a [certification][7] of ethical production. (Wikipedia discusses it [here][8].) This process has wide support among many kosher food consumers, and yet it's still in development and has been since 2006.&#xD;&#xA;&#xD;&#xA;It appears to me that there has not yet been a symbol that meets both criteria well enough to become common for vegan foods. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vegan.org/campaigns/certification/index.html&#xD;&#xA;  [2]: http://www.thefreelibrary.com/Vegetarian+certifications+on+food+labels:+what+do+they+mean%3F-a0149461346&#xD;&#xA;  [3]: http://www.euroveg.eu/&#xD;&#xA;  [4]: http://www.nfccertification.com/&#xD;&#xA;  [5]: http://www.vegansociety.com/trademarksearch.aspx?ad=677747&#xD;&#xA;  [6]: http://www.edwardandsons.com/&#xD;&#xA;  [7]: http://magentzedek.org/&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Hekhsher_Tzedek&#xD;&#xA;  [9]: http://www.nfccertification.com/index.html" />
  <row Id="26072" PostHistoryTypeId="2" PostId="12645" RevisionGUID="38ce87fb-c5a3-4345-b8c5-59f12706751d" CreationDate="2011-02-27T22:35:41.803" UserId="1887" Text="Another point to mention is that there are many animal products that have no cholesterol. A great example would be honey, or egg whites. (Or gelatin, I believe) So even if you could actively figure out whether there is any cholesterol, that would not mean that there are no animal products in the food. " />
  <row Id="26073" PostHistoryTypeId="2" PostId="12646" RevisionGUID="130a3128-c835-49bc-aead-cfc894b68d92" CreationDate="2011-02-27T22:47:29.790" UserDisplayName="daniel" Text="Cleanliness, as pTerry reminds us, is only next to godliness in a very sternly abridged dictionary.&#xD;&#xA;&#xD;&#xA;However, working clean has three main things going for it:&#xD;&#xA;&#xD;&#xA; - order! when you're trying to bang out a couple hundred dishes as fast as possible, being orderly and methodical in your work is not just important, it is absolutely vital.&#xD;&#xA; - safety! see above. if your area is a mess, you're more likely to injure yourself or others. Bear in mind that we play with sharper knives and hotter burners than you do at home&#xD;&#xA; - health! a clean work area is one that is free of cross-contamination." />
  <row Id="26074" PostHistoryTypeId="25" PostId="12643" RevisionGUID="85e73d99-1d80-4dea-9beb-49b8f965d40f" CreationDate="2011-02-27T23:22:49.503" Comment="http://twitter.com/#!/StackCooking/status/42001738332516352" />
  <row Id="26075" PostHistoryTypeId="2" PostId="12647" RevisionGUID="29891ac2-37e2-4d50-89ba-721b625e9a33" CreationDate="2011-02-27T23:25:10.610" UserId="3688" Text="If you want to try another recipe, here's a great one from Delia Smith (author, food critic and British institution). &#xD;&#xA;&#xD;&#xA;http://www.deliaonline.com/recipes/type-of-dish/sweet/traditional-english-custard.html&#xD;&#xA;&#xD;&#xA;PS.  Interesting to note that in America you call it French custard, while in France its known as Crème Anglaise (English cream). Here in Britain, its just 'custard' ;-)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26076" PostHistoryTypeId="2" PostId="12648" RevisionGUID="d84c6c1c-1935-4e21-b3c7-936e92f40602" CreationDate="2011-02-27T23:32:45.567" UserId="3688" Text="In most countries where mangos are native, slicing a mango is anathema - they're eaten at the point at which they're 'like a woman' (use your imagination) i.e. fragrant, perfumed, melting, soft and very juicy.&#xD;&#xA;&#xD;&#xA;If you _must_ slice, generally you can get 2-4 'slices' as @Crispy suggest and then, with a bib on, or best of all, in the bath, you slurp away at the hairy delight that is the stone of a properly ripe mango." />
  <row Id="26077" PostHistoryTypeId="2" PostId="12649" RevisionGUID="2fa12fdb-d31e-46ba-a35c-be983368e625" CreationDate="2011-02-28T00:14:00.763" UserId="2439" Text="I bought some Frozen Crab.  How long should I boil it for before eating it?&#xD;&#xA;&#xD;&#xA;(I have some snow crab and King crab legs)" />
  <row Id="26078" PostHistoryTypeId="1" PostId="12649" RevisionGUID="2fa12fdb-d31e-46ba-a35c-be983368e625" CreationDate="2011-02-28T00:14:00.763" UserId="2439" Text="How long to boil crab for?" />
  <row Id="26079" PostHistoryTypeId="3" PostId="12649" RevisionGUID="2fa12fdb-d31e-46ba-a35c-be983368e625" CreationDate="2011-02-28T00:14:00.763" UserId="2439" Text="&lt;crab&gt;" />
  <row Id="26081" PostHistoryTypeId="2" PostId="12650" RevisionGUID="4bf0804d-31a3-4c50-b622-1f9220287b0a" CreationDate="2011-02-28T00:23:48.413" UserDisplayName="daniel" Text="Not very long. Steaming is a better choice over boiling, but that can be kinda tough in a home environment. Here is the method I have used successfully with lobster for years, with a slightly shorter cooking time.&#xD;&#xA;&#xD;&#xA;Defrost your crab legs first, of course. Gently, in the fridge overnight. &#xD;&#xA;&#xD;&#xA;Arrange your defrosted crab legs in a heatproof container. Bring enough water to a hard rolling boil to completely cover all of your seafood. (Ensure that the water is salted, of course; as a rule of thumb it should be approximately as salty as the ocean.) After you are at a hard rolling boil, pour the water over the crab legs, cover tightly with foil (or a lid) immediately, and leave alone for seven minutes, eight if the legs are particularly thick. Remove from the water and eat.&#xD;&#xA;&#xD;&#xA;You may optionally add other ingredients into the container with the crab: dill, fennel fronds, roughly sliced lemons (or any citrus; I love lime with crab), peppercorns, bay leaves, tarragon... the possibilities are functionally endless." />
  <row Id="26082" PostHistoryTypeId="2" PostId="12651" RevisionGUID="a931b952-0188-4c54-8027-c5de76174147" CreationDate="2011-02-28T00:30:47.517" UserId="4593" Text="For both long-grain (Jasmine) and short-grain rice I typically rinse the rice with cold water to remove some of the starch and to clean the rice a bit.  What temperature (hot/warm/cold) should I use to wash the rice, and why does it matter?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="26083" PostHistoryTypeId="1" PostId="12651" RevisionGUID="a931b952-0188-4c54-8027-c5de76174147" CreationDate="2011-02-28T00:30:47.517" UserId="4593" Text="Should rice we washed with hot water or cold water?" />
  <row Id="26084" PostHistoryTypeId="3" PostId="12651" RevisionGUID="a931b952-0188-4c54-8027-c5de76174147" CreationDate="2011-02-28T00:30:47.517" UserId="4593" Text="&lt;preparation&gt;&lt;rice&gt;" />
  <row Id="26085" PostHistoryTypeId="6" PostId="12649" RevisionGUID="f35a80b1-d5b8-47dc-a6b0-9db8c5f7d6a0" CreationDate="2011-02-28T01:06:34.543" UserId="41" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;crab&gt;" />
  <row Id="26086" PostHistoryTypeId="6" PostId="12643" RevisionGUID="4b46be19-5e5c-4484-b26b-0a6503e235f6" CreationDate="2011-02-28T01:07:05.773" UserId="41" Comment="edited tags" Text="&lt;cleaning&gt;" />
  <row Id="26087" PostHistoryTypeId="5" PostId="12627" RevisionGUID="760a9b6a-78ad-4a29-bc67-31887f03c9f9" CreationDate="2011-02-28T01:13:45.580" UserId="41" Comment="added 101 characters in body; edited tags" Text="I'm trying to eat vegan and having a hard time determining (by the packaging) which products are appropriate for me.&#xD;&#xA;&#xD;&#xA;Are there symbols or certifications I can look for, preferably something backed by a federal or state government?&#xD;&#xA;&#xD;&#xA;If there isn't such a thing in widespread use, then what is the reason for its non-existence or lack of general adoption?" />
  <row Id="26088" PostHistoryTypeId="6" PostId="12627" RevisionGUID="760a9b6a-78ad-4a29-bc67-31887f03c9f9" CreationDate="2011-02-28T01:13:45.580" UserId="41" Comment="added 101 characters in body; edited tags" Text="&lt;vegan&gt;&lt;ingredient-selection&gt;" />
  <row Id="26089" PostHistoryTypeId="4" PostId="12651" RevisionGUID="98a7b41c-4662-4735-b170-7394fead81d9" CreationDate="2011-02-28T01:14:59.180" UserDisplayName="daniel" Comment="sp" Text="Should rice be washed with hot water or cold water?" />
  <row Id="26090" PostHistoryTypeId="5" PostId="12635" RevisionGUID="69f3dc63-2782-42f5-9fe4-5e95c558169a" CreationDate="2011-02-28T01:25:55.603" UserId="41" Comment="added 150 characters in body; edited tags" Text="Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight?" />
  <row Id="26091" PostHistoryTypeId="6" PostId="12635" RevisionGUID="69f3dc63-2782-42f5-9fe4-5e95c558169a" CreationDate="2011-02-28T01:25:55.603" UserId="41" Comment="added 150 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;eggs&gt;&lt;refrigerator&gt;&lt;poultry&gt;" />
  <row Id="26092" PostHistoryTypeId="25" PostId="12651" RevisionGUID="7b90318a-e57e-4b11-b0a9-9342896708ad" CreationDate="2011-02-28T02:22:49.453" Comment="http://twitter.com/#!/StackCooking/status/42047036958310400" />
  <row Id="26093" PostHistoryTypeId="2" PostId="12652" RevisionGUID="ca1aa274-b4c0-4f60-9ba7-9e21c8a5460b" CreationDate="2011-02-28T03:02:45.370" UserId="4442" Text="It is usually recommended that basmati and jasmine not be rinsed because they are not overly starchy and the taste is better unrinsed. American style short grain rice and japanese rice is usually rinsed to provide a cleaner flavor, but this can also wash away some of the vitamin fortification. Do not rinse risotto rice, since the starchiness is important to the dish.&#xD;&#xA;&#xD;&#xA;When you do rinse rice, the purpose is to clean it and reduce the starch, but not to cook it, so cold water is probably best, but it likely does not matter much.&#xD;&#xA;&#xD;&#xA;In the end, rinsing or not is not terribly noticeable, and mostly comes down to taste. You will definitely see both sides argued well. To me, this usually means either way is fine." />
  <row Id="26094" PostHistoryTypeId="2" PostId="12653" RevisionGUID="ffdf8d1c-807c-46c1-a035-5763f763f488" CreationDate="2011-02-28T03:10:43.323" UserId="5052" Text="I 'm making tomato relish and am wondering if I can sterelise jars adequately by putting them in the dishwasher?" />
  <row Id="26095" PostHistoryTypeId="1" PostId="12653" RevisionGUID="ffdf8d1c-807c-46c1-a035-5763f763f488" CreationDate="2011-02-28T03:10:43.323" UserId="5052" Text="does a dishwasher sterilise bottles?" />
  <row Id="26096" PostHistoryTypeId="3" PostId="12653" RevisionGUID="ffdf8d1c-807c-46c1-a035-5763f763f488" CreationDate="2011-02-28T03:10:43.323" UserId="5052" Text="&lt;cleaning&gt;" />
  <row Id="26097" PostHistoryTypeId="6" PostId="12653" RevisionGUID="63ac077c-0687-4280-b28a-4c7ce545baa2" CreationDate="2011-02-28T03:39:59.357" UserId="41" Comment="edited tags" Text="&lt;cleaning&gt;&lt;canning&gt;" />
  <row Id="26098" PostHistoryTypeId="2" PostId="12654" RevisionGUID="b06e996a-792c-4f6f-b212-473cee12d848" CreationDate="2011-02-28T03:58:08.917" UserId="218" Text="Absolutely not. You need to boil them if you're even THINKING about canning. Chances are you'd be fine, nice acidic relish to keep the bacteria down...But do you want to take the chance?&#xD;&#xA;&#xD;&#xA;Even if you have one of those dishwashers with a nuclear &quot;sterilize baby bottles&quot; cycle, don't trust it. For canning, you need them as close to medically sterile as is possible." />
  <row Id="26099" PostHistoryTypeId="2" PostId="12655" RevisionGUID="85c2cefa-90ad-4cf6-9d33-effe3d7b0192" CreationDate="2011-02-28T04:08:47.083" UserId="123" Text="I've used [Alton Brown's technique for preparing mango][1] with success before. &#xD;&#xA;&#xD;&#xA;It involves cutting a disk off the top and bottom so you have a flat way to set the mango down and then slicing along the pit to cut off the two big &quot;cheeks&quot; and then the two narrower &quot;fingers&quot;. You can either peel the mango before or after. He also shows an easy way to cube the mango.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=eDSSbb-clrY&amp;feature=player_detailpage#t=225s" />
  <row Id="26100" PostHistoryTypeId="5" PostId="12195" RevisionGUID="cdaf82f3-e684-418b-b266-50e598915b2f" CreationDate="2011-02-28T04:31:22.977" UserId="123" Comment="added 83 characters in body" Text="How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel?&#xD;&#xA;&#xD;&#xA;Are there any tricks to extend its shelf life?&#xD;&#xA;&#xD;&#xA;Let's assume we're starting with a large fresh Granny Smith apple that's been partially impaled on a wooden skewer. Let's also assume that none of the apple is exposed - it's just caramel and stick." />
  <row Id="26101" PostHistoryTypeId="25" PostId="12639" RevisionGUID="3ae09f5c-fa33-4bf3-9321-1762c594de80" CreationDate="2011-02-28T05:22:49.950" Comment="http://twitter.com/#!/StackCooking/status/42092336737558529" />
  <row Id="26102" PostHistoryTypeId="2" PostId="12656" RevisionGUID="2963f4b0-3723-466b-9ba4-9c25ae30969f" CreationDate="2011-02-28T06:30:02.890" UserId="1776" Text="See this excellent [article][1] about the chemistry of seasoning.  You want flaxseed oil (which incidentally has a **low** smoke point) but a high iodine value, allowing it to polymerize readily.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/" />
  <row Id="26103" PostHistoryTypeId="2" PostId="12657" RevisionGUID="326a0c45-13c9-4f87-ac6e-404a019b9931" CreationDate="2011-02-28T07:06:04.307" UserId="446" Text="tl:dr About ten minutes, at a hard boil for defrosted crab&#xD;&#xA;&#xD;&#xA;If you are trying to achieve a crab boil, which is sort of similar to a crawfish boil, except with whole crabs, then you should defrost the crabs (they should optimally be live when they go in but we can't have that this time, of course) using Daniel's fridge method.  It is very important to cook them as close to the defrost point as possible as you don't want any more breakdown than you already have.  As a matter of fact, since it's a boil you can cut it close and throw them in when still a litle frozen, say five or six hours after moving them to the fridge but no later than 24 hours after.&#xD;&#xA;&#xD;&#xA;Once you get to the point about an hour from the time you want to eat the crabs, you want to get a pot of water on large enough to hold some new potatoes, some corn (the little ones that come presectioned are great if you don't have access to fresh corn) and most importantly, your crab.  While the water is coming to a boil, you want to get your spices ready to go.  I'm not going to tell you how to spice that water since that prefrence is extremely regional and normally backed up by knives and/or guns, but the two ways I normally do it are Old Bay (Baltimore style) or Tony Chachere's (Fake cajun style) along with a lot of salt and pepper.  You want enough seasoning that when you dump the crab, it is thickly coated.  Once your water gets to a boil, add the potatoes.  Your corn should go in shortly after and once your potatoes and corn are about ten minutes from done, drop that crab in there.&#xD;&#xA;&#xD;&#xA;Give it one good stir about half way from the end and make sure you have a place to get rid of all that boiling water.  If you pot is small enough, you can just put a colinder in the sink, but if you are doing for a bunch of people the yard works great... as long as you keep people off the part where you do it until it cools down and you don't mind a bad patch of grass.  Once the water is off the crabs, dump out on some newspaper if outdoors or move to a platter for the table, and serve some french bread and dig in." />
  <row Id="26105" PostHistoryTypeId="5" PostId="12604" RevisionGUID="e7e6b2eb-011f-43e3-b3a6-316062054ca9" CreationDate="2011-02-28T11:15:31.437" UserId="5020" Comment="added 2628 characters in body" Text="This is a bit of a better comprehensive write up from my previous post:&#xD;&#xA;&#xD;&#xA;What flour to use?&lt;br&gt;&#xD;&#xA;Depending on what flour you use you will need different ingredients. So lets start with the basic structure of proteins and flour.&#xD;&#xA;&#xD;&#xA;Protein in the wheat flour&lt;br&gt;&#xD;&#xA;The protein within the wheat flour when mixed with water will create gluten. The level of protein in the flour will determine the amount of gluten made. With all flours there will be a saturation point known as the peak, when the mixture of water and protein will create the max amount of gluten within the dough. From there, the gluten will slowly be destroyed.&#xD;&#xA;&#xD;&#xA;High protein (12 to 14%)&lt;br&gt;&#xD;&#xA;High protein flours are desirable for pizza dough and break making. The main reason for this is that doughs developed the gluten within 5 to 10 minutes of kneeding. The proccess of breaking down the gluten is a very slow and gradual proccess. This is more desirable for pizza and bread dough because the baking proccess and rising and falling of the dough will be over 30 to 60minutes long.&#xD;&#xA;&#xD;&#xA;Low protein (7 to 9%)&lt;br&gt;&#xD;&#xA;Low protein flours are more desirable for pasta, cakes, and noodles being the lowest I could find near me was 7%. The doughs develop the gluten within a shorter amount of time compared to High protein doughs. Though the maturing and breaking down of gluten is much faster than in high protein flowers. This is more desirable for noodles because it means the turn around time from mixing the flour with water, kneeding  the dough and destroying the gluten structures is much faster (and easier than high protein flour). The absorption of water is much quicker too.&#xD;&#xA;&#xD;&#xA;Alkaline Effect on both high and low protein wheat flour.&#xD;&#xA;&#xD;&#xA;* Alkaline has the effect of (noodles that were a little brighter and much yellower than noodles from salted doughs) [Source][1]&#xD;&#xA;* Alkaline doughs developed and broke down more rapidly in the Farinograph [Source][1]&#xD;&#xA;* With 1% NaOH (flour weight basis), thickening was accelerated and peak paste viscosity was greatly increased.&#xD;&#xA;* Alkaline dough inhibits the creation of gluten&#xD;&#xA;* Effects dough elasticity&#xD;&#xA;&#xD;&#xA;Alkaline Effect on low protein wheat flour&lt;br&gt;&#xD;&#xA;For low protein flour, Alkaline dough where less &lt;b&gt;elastic&lt;/b&gt; at 0hrs of mixing the dough. However after reseting the dough for 24hrs, the dough was more elastic with higher resisting force than higher percentage protein flour without the usage of Alkaline.[Source][2]&#xD;&#xA;&#xD;&#xA;Alkaline Effect on high protein wheat flour&lt;br&gt;&#xD;&#xA;For higher protein flour, Alkaline solutions (personal experience) make the kneeding and development of gluten in the dought very hard.&#xD;&#xA;&#xD;&#xA;Research into Alkaline, and the reason why it's used in the past:&lt;br&gt;&#xD;&#xA;Science Behind the Noodle [Source][3]&lt;br&gt;&#xD;&#xA;Kansui is a mixture of sodium carbonate and potassium carbonate which form an alkaline solution (pH ~9) when mixed with water. Wheat flour contains a number of compounds &#xD;&#xA;called flavones and trans-ferulic acid which are bound to starch and therefore colorless or white. The addition of an alkaline solution to wheat flour changes the pH of the mixture which in turn detaches these flavones (specifically apigenin glycosides) and trans-ferulic acid from starch and allows their natural yellow color to manifest.&#xD;&#xA;&#xD;&#xA;Another reason for the addition of kansui is to toughen the protein in wheat flour so that the resulting noodles are firmer, more elastic and springy texture and less sticky when cooked. The addition of Kansui allows the use of lower protein (and therefore less expensive) wheat flour to make noodles with the quality one would expect of noodles made with superior quality flour with higher protein levels.&#xD;&#xA;&#xD;&#xA;**What is the perfect flour to use then?**&lt;br&gt;&#xD;&#xA;The type of flour really depends on how much time you have to prepare the dough, and the kneeding and pulling proccess.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For high protein flour (10-12%) the gluten can be broken down with either of the following process.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough to break down the gluten bonds. (requires 45 minutes)&lt;br&gt;&#xD;&#xA;2) Keeping the dough in room tempature for 4hrs to break down the gluten bonds. This gives you the max amount of time to kneed and learn how to pull the noodles.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For low protein flour (6 to 7%) you have the following options.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough and pulling the dough to break down the gluten bonds (15-20 minutes)&lt;br&gt;&#xD;&#xA;2) Take advantage of Alkaline (Alkaline doughs developed and broke down more rapidly) and add (lye water, baking powder, or Kansui) to decrease the dough's elasticity. How-ever you have a narrow window to kneed, pull the noodles. &#xD;&#xA;&#xD;&#xA;**Warnings:**&lt;br&gt;&#xD;&#xA;Lye water, baking powder, or kansui should not be used on high protein flour. The main reason it will increase the doughs elasticity (dough requires 45 minutes of kneeding or 4hrs of reseting to mature, (Destruction of the gluten bonds), so using any Alkalin soluation is not a good idea.&#xD;&#xA;&#xD;&#xA;The main advantage of using Lye water, is for the following:&lt;br&gt;&#xD;&#xA; * Dough that has better texture&lt;br&gt;&#xD;&#xA; * Add's a color to the noodles&lt;br&gt;&#xD;&#xA; * Can use lower quality flour with lower protein content&lt;br&gt;&#xD;&#xA; * Dough develop and break down more rapidly&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For higher grade protein flour, Alkalin solution is not required because the high protein and wheat will naturally make the noodles look great!&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WHK-4WW076D-7&amp;_user=10&amp;_coverDate=07%2F31%2F1986&amp;_rdoc=1&amp;_fmt=high&amp;_orig=gateway&amp;_origin=gateway&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1658054803&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=bf0a9f5e16ae033271932149d8e57ce2&amp;searchtype=a&#xD;&#xA;&#xD;&#xA;[2]:http://findarticles.com/p/articles/mi_hb5720/is_201001/ai_n52371231/?tag=content;col1&#xD;&#xA;[3]:http://norecipes.com/blog/2010/11/30/homemade-ramen-noodle-recipe/" />
  <row Id="26106" PostHistoryTypeId="5" PostId="12604" RevisionGUID="fc3bfc71-ea6e-4306-9237-c37b2983ef2e" CreationDate="2011-02-28T11:33:52.143" UserId="5020" Comment="added 952 characters in body; edited body" Text="This is a bit of a better comprehensive write up from my previous post:&#xD;&#xA;&#xD;&#xA;What flour to use?&lt;br&gt;&#xD;&#xA;Depending on what flour you use you will need different ingredients. So lets start with the basic structure of proteins and flour.&#xD;&#xA;&#xD;&#xA;Protein in the wheat flour (Weak Flour)&lt;br&gt;&#xD;&#xA;![Weak Flour][1]&lt;br&gt;&#xD;&#xA;The protein within the wheat flour when mixed with water will create gluten. The level of protein in the flour will determine the amount of time the dough needs to be kneaded and left to matured (Degree of softening of the dough). With all flours, the Farinograph is used to allow manufactores to understand the quality of the flour. With all flours there is a development time (saturation of water of the dough and the cration of gluten in the dough). After the development time, there is a stability period and then a decline (softeing) of the dough or the destruction of the gluten that was just created.&#xD;&#xA;&#xD;&#xA;High protein (12 to 14%) (Strong Flour)&lt;br&gt;&#xD;&#xA;![Strong flour][2]&lt;br&gt;&#xD;&#xA;High protein flours are desirable for pizza dough and bread making. The main reason for this is that doughs developed the gluten within 5 to 10 minutes of mixing. The stability time for the dough is much longer than that of low protein flour. The degree of softening is over a much longer period of time. This is more desirable for pizza and dough bread where the cooking and rising and falling of yeast in the breast requires the gluten structure to expand.&#xD;&#xA;&#xD;&#xA;Low protein (7 to 9%)&lt;br&gt;&#xD;&#xA;Low protein flours are more desirable for pasta, cakes, and noodles. The lowest I could find near me was 7%. Absorption of water is faster than high protein flour. The difference in regards to the the saturation point for 100grams of flour is 2 minutes compared to 5 minutes for high protein flour. The disadvantage is the stability time of the dough holding its maximum water retention is lower, and then keeps falling similar to strong flour.&#xD;&#xA;&#xD;&#xA;Kneading:&#xD;&#xA;The process of kneading has two effects. For the mixing of water, flour and protein to enable the creation of gluten. Then the process of breaking down the structure of gluten until the dough becomes to the correct elasticity and strength for pulling.&#xD;&#xA;&#xD;&#xA;Alkaline Effect on both high and low protein wheat flour.&#xD;&#xA;&#xD;&#xA;* Alkaline has the effect of (noodles that were a little brighter and much yellower than noodles from salted doughs) [Source][3]&#xD;&#xA;* Alkaline doughs developed and broke down more rapidly in the Farinograph [Source][4]&#xD;&#xA;* With 1% NaOH (flour weight basis), thickening was accelerated and peak paste viscosity was greatly increased.&#xD;&#xA;* Alkaline dough inhibits the creation of gluten&#xD;&#xA;* Effects dough elasticity&#xD;&#xA;&#xD;&#xA;Alkaline Effect on low protein wheat flour&lt;br&gt;&#xD;&#xA;For low protein flour, Alkaline dough where less &lt;b&gt;elastic&lt;/b&gt; at 0hrs of mixing the dough. However after reseting the dough for 24hrs, the dough was more elastic with higher resisting force than higher percentage protein flour without the usage of Alkaline.[Source][5]&#xD;&#xA;&#xD;&#xA;Alkaline Effect on high protein wheat flour&lt;br&gt;&#xD;&#xA;For higher protein flour, Alkaline solutions (personal experience) make the kneeding and development of gluten in the dought very hard.&#xD;&#xA;&#xD;&#xA;Research into Alkaline, and the reason why it's used in the past:&lt;br&gt;&#xD;&#xA;Science Behind the Noodle [Source][6]&lt;br&gt;&#xD;&#xA;Kansui is a mixture of sodium carbonate and potassium carbonate which form an alkaline solution (pH ~9) when mixed with water. Wheat flour contains a number of compounds &#xD;&#xA;called flavones and trans-ferulic acid which are bound to starch and therefore colorless or white. The addition of an alkaline solution to wheat flour changes the pH of the mixture which in turn detaches these flavones (specifically apigenin glycosides) and trans-ferulic acid from starch and allows their natural yellow color to manifest.&#xD;&#xA;&#xD;&#xA;Another reason for the addition of kansui is to toughen the protein in wheat flour so that the resulting noodles are firmer, more elastic and springy texture and less sticky when cooked. The addition of Kansui allows the use of lower protein (and therefore less expensive) wheat flour to make noodles with the quality one would expect of noodles made with superior quality flour with higher protein levels.&#xD;&#xA;&#xD;&#xA;**What is the perfect flour to use then?**&lt;br&gt;&#xD;&#xA;The type of flour really depends on how much time you have to prepare the dough, and the kneeding and pulling proccess.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For high protein flour (10-12%) the gluten can be broken down with either of the following process.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough to break down the gluten bonds. (requires 45 minutes)&lt;br&gt;&#xD;&#xA;2) Keeping the dough in room tempature for 4hrs to break down the gluten bonds. This gives you the max amount of time to kneed and learn how to pull the noodles.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For low protein flour (6 to 7%) you have the following options.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough and pulling the dough to break down the gluten bonds (15-20 minutes)&lt;br&gt;&#xD;&#xA;2) Take advantage of Alkaline (Alkaline doughs developed and broke down more rapidly) and add (lye water, baking powder, or Kansui) to decrease the dough's elasticity. How-ever you have a narrow window to kneed, pull the noodles. &#xD;&#xA;&#xD;&#xA;**Warnings:**&lt;br&gt;&#xD;&#xA;Lye water, baking powder, or kansui should not be used on high protein flour. The main reason it will increase the doughs elasticity (dough requires 45 minutes of kneeding or 4hrs of reseting to mature, (Destruction of the gluten bonds), so using any Alkalin soluation is not a good idea.&#xD;&#xA;&#xD;&#xA;The main advantage of using Lye water, is for the following:&lt;br&gt;&#xD;&#xA; * Dough that has better texture&lt;br&gt;&#xD;&#xA; * Add's a color to the noodles&lt;br&gt;&#xD;&#xA; * Can use lower quality flour with lower protein content&lt;br&gt;&#xD;&#xA; * Dough develop and break down more rapidly&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For higher grade protein flour, Alkalin solution is not required because the high protein and wheat will naturally make the noodles look great!&lt;/b&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/mpeaG.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/NqNnJ.jpg&#xD;&#xA;  [3]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WHK-4WW076D-7&amp;_user=10&amp;_coverDate=07%2F31%2F1986&amp;_rdoc=1&amp;_fmt=high&amp;_orig=gateway&amp;_origin=gateway&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1658054803&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=bf0a9f5e16ae033271932149d8e57ce2&amp;searchtype=a&#xD;&#xA;  [4]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WHK-4WW076D-7&amp;_user=10&amp;_coverDate=07%2F31%2F1986&amp;_rdoc=1&amp;_fmt=high&amp;_orig=gateway&amp;_origin=gateway&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1658054803&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=bf0a9f5e16ae033271932149d8e57ce2&amp;searchtype=a&#xD;&#xA;  [5]:http://findarticles.com/p/articles/mi_hb5720/is_201001/ai_n52371231/?tag=content;col1&#xD;&#xA;  [6]:http://norecipes.com/blog/2010/11/30/homemade-ramen-noodle-recipe/" />
  <row Id="26107" PostHistoryTypeId="5" PostId="12604" RevisionGUID="47098d90-47d2-4bd9-8936-f903c7c22b3f" CreationDate="2011-02-28T11:46:56.133" UserId="5020" Comment="added 877 characters in body; added 36 characters in body; deleted 2 characters in body; added 34 characters in body" Text="This is a bit of a better comprehensive write up from my previous post:&#xD;&#xA;&#xD;&#xA;What flour to use?&lt;br&gt;&#xD;&#xA;Depending on what flour you use you will need different ingredients. So lets start with the basic structure of proteins and flour.&#xD;&#xA;&#xD;&#xA;Protein in the wheat flour (Weak Flour)&lt;br&gt;&#xD;&#xA;![Weak Flour][1]&lt;br&gt;&#xD;&#xA;The protein within the wheat flour when mixed with water will create gluten. The level of protein in the flour will determine the amount of time the dough needs to be kneaded and left to matured (Degree of softening of the dough). With all flours, the Farinograph is used to allow manufactores to understand the quality of the flour. With all flours there is a development time (saturation of water of the dough and the cration of gluten in the dough). After the development time, there is a stability period and then a decline (softeing) of the dough or the destruction of the gluten that was just created.&#xD;&#xA;&#xD;&#xA;High protein (12 to 14%) (Strong Flour)&lt;br&gt;&#xD;&#xA;![Strong flour][2]&lt;br&gt;&#xD;&#xA;High protein flours are desirable for pizza dough and bread making. The main reason for this is that doughs developed the gluten within 5 to 10 minutes of mixing. The stability time for the dough is much longer than that of low protein flour. The degree of softening is over a much longer period of time. This is more desirable for pizza and dough bread where the cooking and rising and falling of yeast in the breast requires the gluten structure to expand.&#xD;&#xA;&#xD;&#xA;Low protein (7 to 9%)&lt;br&gt;&#xD;&#xA;Low protein flours are more desirable for pasta, cakes, and noodles. The lowest I could find near me was 7%. Absorption of water is faster than high protein flour. The difference in regards to the the saturation point for 100grams of flour is 2 minutes compared to 5 minutes for high protein flour. The disadvantage is the stability time of the dough holding its maximum water retention is lower, and then keeps falling similar to strong flour.&#xD;&#xA;&#xD;&#xA;Kneading:&#xD;&#xA;The process of kneading has two effects. For the mixing of water, flour and protein to enable the creation of gluten. Then the process of breaking down the structure of gluten until the dough becomes to the correct elasticity and strength for pulling.&#xD;&#xA;&#xD;&#xA;Alkaline Effect on both high and low protein wheat flour&lt;br&gt;&#xD;&#xA;***If you need to use (lye water, or Alkaline) It is recommend no more than 1% of total dough contents.***&#xD;&#xA;&#xD;&#xA;* Alkaline has the effect of (noodles that were a little brighter and much yellower than noodles from salted doughs) [Source][3]&#xD;&#xA;* Alkaline doughs developed and broke down more rapidly in the Farinograph [Source][4]&#xD;&#xA;* With 1% NaOH (flour weight basis), thickening was accelerated and peak paste viscosity was greatly increased.&#xD;&#xA;* Alkaline dough inhibits the creation of gluten&#xD;&#xA;* Effects dough elasticity&#xD;&#xA;&#xD;&#xA;Alkaline Effect on low protein wheat flour&lt;br&gt;&#xD;&#xA;For low protein flour, Alkaline dough where less &lt;b&gt;elastic&lt;/b&gt; at 0hrs of mixing the dough. However after reseting the dough for 24hrs, the dough was more elastic with higher resisting force than higher percentage protein flour without the usage of Alkaline.[Source][5]&#xD;&#xA;&#xD;&#xA;Alkaline Effect on high protein wheat flour&lt;br&gt;&#xD;&#xA;For higher protein flour, Alkaline solutions (personal experience) make the kneeding and development of gluten in the dought very hard.&#xD;&#xA;&#xD;&#xA;Research into Alkaline, and the reason why it's used in the past:&lt;br&gt;&#xD;&#xA;Science Behind the Noodle [Source][6]&lt;br&gt;&#xD;&#xA;Kansui is a mixture of sodium carbonate and potassium carbonate which form an alkaline solution (pH ~9) when mixed with water. Wheat flour contains a number of compounds &#xD;&#xA;called flavones and trans-ferulic acid which are bound to starch and therefore colorless or white. The addition of an alkaline solution to wheat flour changes the pH of the mixture which in turn detaches these flavones (specifically apigenin glycosides) and trans-ferulic acid from starch and allows their natural yellow color to manifest.&#xD;&#xA;&#xD;&#xA;Another reason for the addition of kansui is to toughen the protein in wheat flour so that the resulting noodles are firmer, more elastic and springy texture and less sticky when cooked. The addition of Kansui allows the use of lower protein (and therefore less expensive) wheat flour to make noodles with the quality one would expect of noodles made with superior quality flour with higher protein levels.&#xD;&#xA;&#xD;&#xA;**What is the perfect flour to use then?**&lt;br&gt;&#xD;&#xA;The type of flour really depends on how much time you have to prepare the dough, and the kneeding and pulling proccess.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For high protein flour (10-12%) the gluten can be broken down with either of the following process.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough to break down the gluten bonds. (requires 45 minutes)&lt;br&gt;&#xD;&#xA;2) Keeping the dough in room tempature for 4hrs to break down the gluten bonds. This gives you the max amount of time to kneed and learn how to pull the noodles.&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For low protein flour (6 to 7%) you have the following options.&lt;br&gt;&#xD;&#xA;1) Kneeing the dough and pulling the dough to break down the gluten bonds (15-20 minutes)&lt;br&gt;&#xD;&#xA;2) Take advantage of Alkaline (Alkaline doughs developed and broke down more rapidly) and add (lye water, baking powder, or Kansui) to decrease the dough's elasticity. How-ever you have a narrow window to kneed, pull the noodles. &#xD;&#xA;&#xD;&#xA;**Warnings:**&lt;br&gt;&#xD;&#xA;Lye water, baking powder, or kansui should not be used on high protein flour. The main reason it will increase the doughs elasticity (dough requires 45 minutes of kneeding or 4hrs of reseting to mature, (Destruction of the gluten bonds), so using any Alkalin soluation is not a good idea.&#xD;&#xA;&#xD;&#xA;The main advantage of using Lye water, is for the following:&lt;br&gt;&#xD;&#xA; * Dough that has better texture&lt;br&gt;&#xD;&#xA; * Add's a color to the noodles&lt;br&gt;&#xD;&#xA; * Can use lower quality flour with lower protein content&lt;br&gt;&#xD;&#xA; * Dough develop and break down more rapidly&lt;br&gt;&#xD;&#xA;&#xD;&#xA;For higher grade protein flour, Alkalin solution is not required because the high protein and wheat will naturally make the noodles look great!&lt;b&gt;&#xD;&#xA;&#xD;&#xA;**Tutorials:**&lt;br&gt;&#xD;&#xA;&#xD;&#xA;* Beginners should follow this tutorial, before attempting to do what experts do. Trust me, its less frustrating.&lt;br&gt;&#xD;&#xA;http://www.keeplearningkeepsmiling.com/2009/09/30/making-hand-pulled-noodles/&lt;br&gt;&#xD;&#xA;&#xD;&#xA;* For people who want the real thing here is link to video's and tutorials to help you&lt;br&gt;&#xD;&#xA;http://www.tinyurbankitchen.com/2010/11/project-food-blog-round-7-hand-pulled.html&lt;br&gt;&#xD;&#xA;http://www.lukerymarz.com/noodles/ingredients.html&lt;br&gt;&#xD;&#xA;http://www.cheftomm.com/chinese-hand-pulled-noodles/&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Example of just using flour (high grade 12% protein) no equipment!&lt;br&gt;&#xD;&#xA;http://chrisyu.posterous.com/la-mian&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Presentation on flour:&lt;br&gt;&#xD;&#xA;http://www.authorstream.com/Presentation/nutr245lab-172206-Flour-gluten-formation-FLOURS-MIXTURES-INGREDIENTS-BAKED-GOODS-and-glute-Education-ppt-powerpoint/&lt;br&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/mpeaG.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/NqNnJ.jpg&#xD;&#xA;  [3]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WHK-4WW076D-7&amp;_user=10&amp;_coverDate=07%2F31%2F1986&amp;_rdoc=1&amp;_fmt=high&amp;_orig=gateway&amp;_origin=gateway&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1658054803&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=bf0a9f5e16ae033271932149d8e57ce2&amp;searchtype=a&#xD;&#xA;  [4]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6WHK-4WW076D-7&amp;_user=10&amp;_coverDate=07%2F31%2F1986&amp;_rdoc=1&amp;_fmt=high&amp;_orig=gateway&amp;_origin=gateway&amp;_sort=d&amp;_docanchor=&amp;view=c&amp;_searchStrId=1658054803&amp;_rerunOrigin=google&amp;_acct=C000050221&amp;_version=1&amp;_urlVersion=0&amp;_userid=10&amp;md5=bf0a9f5e16ae033271932149d8e57ce2&amp;searchtype=a&#xD;&#xA;  [5]:http://findarticles.com/p/articles/mi_hb5720/is_201001/ai_n52371231/?tag=content;col1&#xD;&#xA;  [6]:http://norecipes.com/blog/2010/11/30/homemade-ramen-noodle-recipe/" />
  <row Id="26108" PostHistoryTypeId="2" PostId="12658" RevisionGUID="6a04bdf9-3817-4e03-9f9a-98347c8ed4ae" CreationDate="2011-02-28T13:07:12.117" UserId="3178" Text="http://en.wikipedia.org/wiki/Mise_en_place&#xD;&#xA;&#xD;&#xA;and watch this&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=ochyO45Jb0g&#xD;&#xA;&#xD;&#xA;Having your work area tidy mirrors the tidyness that you need to have in your thoughts when carrying out a large number of tasks in sequence. No matter if it's preperation or during service, there is an easy way and a hard way to do everything. It turns out that keeping your work area miticulously tidy is actually **easier** that leaving a mess all over the place.&#xD;&#xA;&#xD;&#xA;I'm not saying you should take the above film literally - but there's a lesson in there somewhere.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26109" PostHistoryTypeId="25" PostId="12653" RevisionGUID="83844a9c-9e23-492d-bea5-f8f12bdce8b0" CreationDate="2011-02-28T14:22:49.603" Comment="http://twitter.com/#!/StackCooking/status/42228231235055616" />
  <row Id="26110" PostHistoryTypeId="2" PostId="12659" RevisionGUID="8024bac5-02dd-41ba-b269-c15548981ee8" CreationDate="2011-02-28T15:51:38.390" UserDisplayName="user5059" Text="I have used a blender hollandaise recipe for 30 years without fail until recently when we upgraded our blender to a very high powered Vitamix they sell at Costco and trade shows.  I attempted to make &quot;hollandaise&quot; three times with the new blender and the mix would not incorporate and my sauce was basically flavoured curdled butter.  I read this article, paid more attentions to the blades, etc. and sure enough, the egg and lemon juice were below the blades.  I tilted the machine and blended, while my husband poured in the hot butter and miraculously the sauce was perfect this time.  Thanks for the heads up on the blades! &#xD;&#xA;&#xD;&#xA;My recipe is 1 whole egg, 1 or 2  tbsp lemon juice, 1/2 teaspoon mustard.  Blend egg, lemon juice and mustard for a minute or so, then drizzle in a cup of hot melted butter, with the blender running the whole time.  I have never been too careful about any of the measurements yet the result has always been good.  I am going to try using less butter than suggested next time as I have seen a few recipes that have only 1/2 or 3/4 cup butter.  This hollandaise is probably a bit firmer than the &quot;real&quot; thing but when you put it on eggs benny or asparagus it softens slightly and looks the same.  Especially if you put it under the broiler for a bit.  Can't imagine why anyone would buy the packaged mix!  " />
  <row Id="26111" PostHistoryTypeId="5" PostId="12653" RevisionGUID="eca84ed3-d51e-4dab-a45c-ff764eb07c21" CreationDate="2011-02-28T16:30:19.833" UserId="2047" Comment="deleted 1 characters in body; edited title" Text="I'm making tomato relish and am wondering if I can sterilize jars adequately by putting them in the dishwasher?" />
  <row Id="26112" PostHistoryTypeId="4" PostId="12653" RevisionGUID="eca84ed3-d51e-4dab-a45c-ff764eb07c21" CreationDate="2011-02-28T16:30:19.833" UserId="2047" Comment="deleted 1 characters in body; edited title" Text="Does a dishwasher sterilize bottles?" />
  <row Id="26113" PostHistoryTypeId="2" PostId="12660" RevisionGUID="1ede19bc-5dfc-436c-b92b-b6f054d5dc81" CreationDate="2011-02-28T18:19:56.250" UserId="4853" Text="I want to serve plain cooked frozen peas. However, whenever I try it, they taste kind of bland... What's a simple spice or ingredient that I can add to spice it up a bit, but still pretty much stick to the plain-peas idea?&#xD;&#xA;&#xD;&#xA;(Hmmm. I can't tag peas since I don't have 300 reputation and it was never used before. Anyone want to create the tag for me?)" />
  <row Id="26114" PostHistoryTypeId="1" PostId="12660" RevisionGUID="1ede19bc-5dfc-436c-b92b-b6f054d5dc81" CreationDate="2011-02-28T18:19:56.250" UserId="4853" Text="What can I add to frozen peas to for more flavor?" />
  <row Id="26115" PostHistoryTypeId="3" PostId="12660" RevisionGUID="1ede19bc-5dfc-436c-b92b-b6f054d5dc81" CreationDate="2011-02-28T18:19:56.250" UserId="4853" Text="&lt;spices&gt;" />
  <row Id="26116" PostHistoryTypeId="6" PostId="12660" RevisionGUID="5e2efd6a-b270-438d-8f82-1b5968c65051" CreationDate="2011-02-28T18:46:00.923" UserId="4580" Comment="edited tags" Text="&lt;spices&gt;&lt;peas&gt;" />
  <row Id="26117" PostHistoryTypeId="2" PostId="12661" RevisionGUID="8ae3d88f-24a7-40ac-b0f6-fbca36d90419" CreationDate="2011-02-28T18:49:31.390" UserId="4580" Text="We always prepare our peas with little chunks of onion.&#xD;&#xA;&#xD;&#xA;If you still aren't satisfied, you can prepare all of this in a bit of butter." />
  <row Id="26118" PostHistoryTypeId="2" PostId="12662" RevisionGUID="f074b073-584a-481a-bff4-abe8c69e4848" CreationDate="2011-02-28T18:52:06.910" UserDisplayName="user5061" Text="Murdock was also known for mixing ingredients, such as the Anti-freeze marinade with gun powder seasoning for steaks, so chances are it's something odd that he came up with and BA happens to love. BA also likes his steaks &quot;burnt, like it was damned&quot; so maybe their tastes are strange but similar." />
  <row Id="26119" PostHistoryTypeId="2" PostId="12663" RevisionGUID="4c8f9a81-b1dd-4cb9-a454-e8027a7011c2" CreationDate="2011-02-28T19:02:02.633" UserId="218" Text="I usually do a variation on the classic &quot;Braised peas with onion and lettuce.&quot; Here's a Jamie Oliver recipe for a &lt;a href=&quot;http://www.jamieoliver.com/recipes/vegeterian-recipes/braised-peas-with-spring-onions-lett&quot;&gt;quick version&lt;/a&gt; of the same, but it doesn't look that appealing to me. Heh.&#xD;&#xA;&#xD;&#xA;What I usually do is just toss the onions in some butter for a minute, then throw in some lettuce, and the frozen peas. Salt and pepper, good to go." />
  <row Id="26120" PostHistoryTypeId="2" PostId="12664" RevisionGUID="d7a519ca-6e1d-4e28-8fd2-d9b886c5430a" CreationDate="2011-02-28T19:22:51.260" UserId="1415" Text="a mix of equal amounts (1/4 tsp?) of salt, pepper, cardamom, and marjoram is my fave, with some parsley and chives added in (to taste) as well." />
  <row Id="26121" PostHistoryTypeId="25" PostId="12660" RevisionGUID="a40b1197-1cab-4c52-a17a-53cde224205e" CreationDate="2011-02-28T20:22:49.460" Comment="http://twitter.com/#!/StackCooking/status/42318827660394496" />
  <row Id="26122" PostHistoryTypeId="2" PostId="12665" RevisionGUID="66f9fda0-0ed7-48fe-9a00-d69f6904bfb0" CreationDate="2011-02-28T20:37:14.813" UserId="4638" Text="Since pure peas don't have a strong aroma, they are a perfect &quot;substrate&quot; for strong, characteristic herbs. It is something of a personal taste, but in this case, I wouldn't use a bouquet of herbs (which mask each other somewhat, leaving only the strongest notes discernible), but would seize the occasion to showcase all the nuances of a single herb, and not one which I use everyday either. For such a dish, I would definitely try to get my hands on a fresh bunch of the herb, to get all the aroma. I would complement it with a fat which brings its own taste. &#xD;&#xA;&#xD;&#xA;There are lots of different herbs with a strong aroma. As the peas' basic taste doesn't include sour, they appear somewhat bland, so they are well complemented by herbs which bring a fresh taste (people usually associate sour taste with freshness, and this is missing here). This narrows the circle of herbs available. Out of the stuff I have in my (very european) kitchen, I would opt for summer savory as a perfect match and spearmint or thyme following closely. Basil or lemon balm or marjory are still OK, but not the best. I cannot help you with Asian spices that well, but if you can think of something neither overpowering (like bay leaf) nor too subtle (like tarragon), it will probably work. Or douse it in pomelo juice instead of a herb, to get both aroma and a sour tang. &#xD;&#xA;&#xD;&#xA;As for the fat, butter always works well with peas, but such a simple aromatic dish is the perfect way to bring the best out of an exotic oil which is too good for dumping in a pot where it would go under. I would make a choice based on the herb, but avocado oil and macadamia oil come to mind. (If you don't have such exotic oils at home, go with butter. It is not worth buying them if you don't use them for other recipes). &#xD;&#xA;&#xD;&#xA;I would add a very small amount of salt and no &quot;everyday&quot; spices like pepper, onions, etc. Just peas, a herb and an oil. &#xD;&#xA;&#xD;&#xA;What I describe here will have lots of aroma, but not a strong taste. If you don't like that kind of food, it is safer to go the onion/butter route others have mentioned. In such a case, I would throw in a dairy product. Practically any cheese* or yogurt (or sour cream, or zaziki, whatever you can think of) will create an interesting combination, and there is nothing for it to clash with. &#xD;&#xA;&#xD;&#xA;*with the exception of processed &quot;cheese&quot;" />
  <row Id="26123" PostHistoryTypeId="2" PostId="12666" RevisionGUID="50494695-dac0-45ae-b502-6b42731e0221" CreationDate="2011-02-28T21:49:42.777" UserId="3627" Text="I've noticed that the burners of some or all of the newish-style electric stoves which have a flat top have a peculiar property.  They do not seem to be capable of running at a constant low temperature, instead periodically coming on high for brief-to-longer periods of time.  These stoves were not, as I understand it, discount priced.  They are not induction stoves, but seem to have an element embedded in the material which forms that part of the stove top.&#xD;&#xA;&#xD;&#xA;Is this an across-the-board trend in new stoves?  Is it difficult to find electric stoves which work the &quot;old way&quot;, supplying a constant temperature?  Is there an advantage to the way these newer stoves work?  It would seem to be difficult or impossible to cook a range of dishes on such appliances." />
  <row Id="26124" PostHistoryTypeId="1" PostId="12666" RevisionGUID="50494695-dac0-45ae-b502-6b42731e0221" CreationDate="2011-02-28T21:49:42.777" UserId="3627" Text="new electric stoves with &quot;binary&quot; heating elements" />
  <row Id="26125" PostHistoryTypeId="3" PostId="12666" RevisionGUID="50494695-dac0-45ae-b502-6b42731e0221" CreationDate="2011-02-28T21:49:42.777" UserId="3627" Text="&lt;temperature&gt;&lt;stove&gt;&lt;electric-stoves&gt;" />
  <row Id="26126" PostHistoryTypeId="2" PostId="12667" RevisionGUID="9d8787fb-fe60-433d-a0db-7b6f61f61a78" CreationDate="2011-02-28T22:07:41.213" UserId="2158" Text="I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus.  I've since bought dried chickpeas and made hummus the &quot;right&quot; way... but now I have no idea what to do with my unopened bag of chickpea flour.  What is it generally used for?&#xD;&#xA;&#xD;&#xA;Now, I know it can be used as a substitute for eggs (in vegan baking) and flour (for gluten-free cooking), but I'd rather not use it as a substitute for something better if I don't have to, so I'm looking for recipes where chickpea flour is the preferred ingredient." />
  <row Id="26127" PostHistoryTypeId="1" PostId="12667" RevisionGUID="9d8787fb-fe60-433d-a0db-7b6f61f61a78" CreationDate="2011-02-28T22:07:41.213" UserId="2158" Text="What is chickpea flour used for?" />
  <row Id="26128" PostHistoryTypeId="3" PostId="12667" RevisionGUID="9d8787fb-fe60-433d-a0db-7b6f61f61a78" CreationDate="2011-02-28T22:07:41.213" UserId="2158" Text="&lt;ingredients&gt;&lt;flour&gt;&lt;chickpeas&gt;" />
  <row Id="26129" PostHistoryTypeId="2" PostId="12668" RevisionGUID="b99a466f-3664-4da5-bb55-67e0ad159bb7" CreationDate="2011-02-28T22:32:57.467" UserId="5063" Text="Heck, it's easy to get.  Just go to your local pharmacy; they have it.  I use it every year, and have yet to puke up my tender, red brisket." />
  <row Id="26130" PostHistoryTypeId="5" PostId="12660" RevisionGUID="f877d737-7348-487d-9dcf-67fc40d3cc2d" CreationDate="2011-02-28T22:38:29.013" UserId="41" Comment="deleted 130 characters in body" Text="I want to serve plain cooked frozen peas. However, whenever I try it, they taste kind of bland... What's a simple spice or ingredient that I can add to spice it up a bit, but still pretty much stick to the plain-peas idea?" />
  <row Id="26131" PostHistoryTypeId="2" PostId="12669" RevisionGUID="5f1853b5-e55a-4098-afac-edb9955e31ca" CreationDate="2011-02-28T22:47:42.307" UserId="1906" Text="After a bunch of Googling and reading I found that there are several ways to improve the noodles: &#xD;&#xA;&#xD;&#xA; * Rinse and drain them very, very well&#xD;&#xA; * Boil them for an extended amount of time to reduce the crunch&#xD;&#xA; * Dry them out in a pan (they'll shrivel a bit) before adding them to recipes where they either remain crunchy (in dryer dishes) or absorb sauce and flavor (saucier dishes)&#xD;&#xA;&#xD;&#xA;Here are some my sources:&#xD;&#xA;&#xD;&#xA; * [Shrimp Scampi][1]&#xD;&#xA; * [List with many recipes][2]&#xD;&#xA; * [Various suggestions][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.miraclenoodle.com/phpBB2/viewtopic.php?f=2&amp;t=681&amp;sid=c21dd6c3af11d293640f7ad322c3238b&#xD;&#xA;  [2]: http://www.miraclenoodle.com/phpBB2/viewforum.php?f=2&amp;sid=a64f9ec33c6040e3300e0652039d7974&#xD;&#xA;  [3]: http://www.lowcarbfriends.com/bbs/atkins-nutritional-approach/671286-finally-how-fix-tasty-shirataki-noodles.html" />
  <row Id="26132" PostHistoryTypeId="2" PostId="12670" RevisionGUID="275aaa08-90dc-4b70-8307-aae3cc003335" CreationDate="2011-02-28T22:50:47.637" UserId="1415" Text="there's an italian hors d'oeuvre/bread-like side dish called &quot;farinata&quot; that is basically made with just chickpea flour, salt, olive oil, and not much else that is very delicious. it's kind of like polenta, but not exactly the same. very very easy to make. check out google!" />
  <row Id="26133" PostHistoryTypeId="2" PostId="12671" RevisionGUID="500b95b7-bd68-4074-a7be-55395601e8e6" CreationDate="2011-02-28T22:51:26.720" UserId="4580" Text="You can read some special dishes which ask for chickpea flour on [Wikipedia][1].&#xD;&#xA;&#xD;&#xA;[Here][2] you see some dishes which are more tastier because of the chickpea flour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gram_flour&#xD;&#xA;  [2]: http://dinersjournal.blogs.nytimes.com/2009/04/01/another-reason-to-love-chickpea-flour/" />
  <row Id="26134" PostHistoryTypeId="2" PostId="12672" RevisionGUID="cc0cf42d-2577-4458-a91d-a3e8a7ae1e99" CreationDate="2011-02-28T22:58:03.423" UserId="3348" Text="I use it to make Indian-style onion fritters. I think it's pretty commonly used in South Asian cooking, especially when things are fried." />
  <row Id="26135" PostHistoryTypeId="25" PostId="12667" RevisionGUID="6cb59f54-1a42-43df-b6c9-a5b5b91a7ae9" CreationDate="2011-02-28T23:22:49.727" Comment="http://twitter.com/#!/StackCooking/status/42364127020204032" />
  <row Id="26136" PostHistoryTypeId="2" PostId="12673" RevisionGUID="2955f86b-878b-4f1c-8e1a-d8a90b6a5303" CreationDate="2011-02-28T23:28:09.667" UserId="4414" Text="The burners on essentially all electric stoves are binary in that they are either fully on, or fully off.  My understanding is that it would be difficult to create electronics to continuously vary the current flow through an electric element.  Instead, they use a bimetallic switch which is a relatively simple way to have an on-off pattern with variable on/off times.  To create constant heat, all electric stoves use materials that are bad conductors of heat between the electric element and the cookware surface to buffer the huge temperature swings at the element and produce very steady heat at the cooking surface.&#xD;&#xA;&#xD;&#xA;The difference you are seeing between electric coil heating elements and glass-ceramic cooktops is that in the electric coils there is an inner heating element, then a thick ceramic layer, followed by an outer layer of metal.  The element itself is heated in a binary manner, but all you can observe is the heat after the buffering of the ceramic layer has made up for the large fluctuations at the element (i.e. the outer metal glowing fairly constantly once it's heated).  In a glass-ceramic cooktop, since the buffer layer (the glass surface) is translucent, you are seeing the actual element glow (often this is an infrared lamp instead of a resistive wire) so you are viewing the non-buffered heating pattern (the ceramic layer is the buffer).  If you had a clear coil, you'd see the same heating on/off patterns in a coil stove as you do in glass-ceramic.&#xD;&#xA;&#xD;&#xA;Consequently, if you measure the surface temperature of a glass ceramic cooktop, you should see a fairly constant temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26137" PostHistoryTypeId="2" PostId="12674" RevisionGUID="027f249f-d29e-4a20-a331-59f5fe509bbd" CreationDate="2011-02-28T23:44:40.790" UserId="517" Text="It depends on what you need the tallow for and whether you want it to taste significantly of beef or not, water rendering will give a cleaner tallow.&#xD;&#xA;&#xD;&#xA;With 100lbs of tallow, your main limiting factor is driving off all the water. Tallow is about 75% fat, 22% water and 3% protein so you basically need to boil off 22 pints of water. What heat sources do you have that's going to most efficiently boil off 22 pints of water?&#xD;&#xA;&#xD;&#xA;Here's what I would recommend: chop about 1 - 2 lbs of the tallow into 1/2 inch sized pieces to start off with and start them rendering in a pan on the biggest burner you have set as high as possible. Place a thermometer in there and monitor when it reaches 250F, making sure to keep the bottom of the pot scrupulously clean of stuck on bits (if there are stuck on bits, transfer to another pot so that the bottom stays clean).&#xD;&#xA;&#xD;&#xA;When it reaches 250F, add in another batch of tallow pieces too cool down the pot and wait until it gets back up to temp again. Repeat until all the tallow is rendered.&#xD;&#xA;&#xD;&#xA;This process can be parallelized with multiple pots and thermometers if so desired. The more heat you can apply, the faster this will go." />
  <row Id="26138" PostHistoryTypeId="2" PostId="12675" RevisionGUID="38f6832f-6477-4140-92f6-1a6a6e1f179d" CreationDate="2011-03-01T00:01:26.493" UserId="3169" Text="I would recommend doing it outside if you are concerned at all about the smell of the beef getting into your linens etc.  I do mine outside on a gas wok burner using a pot that we also use for turkey frying.  I would recommend doing it in batches.  Water rendering is a good way to get a more pure end product but watch for boil over." />
  <row Id="26139" PostHistoryTypeId="2" PostId="12676" RevisionGUID="c22b94d2-ac25-4347-882d-ad25d97f169c" CreationDate="2011-03-01T00:41:41.577" UserId="2215" Text="Unfortunately, wine will eventually go bad. The time this takes can vary from a few years to many decades, but most wines eventually will get there; and things can always be sped up by improper storage. The result of this is mostly associated with loss of good taste and / or development of bad taste. &#xD;&#xA;&#xD;&#xA;My question is if that's all, or if wine can also develop properties that can be bad for your health (apart from the health risks already associated with normal wine)? E.g. is it possible that wine gone bad can give you food poisoning or similar?&#xD;&#xA;" />
  <row Id="26140" PostHistoryTypeId="1" PostId="12676" RevisionGUID="c22b94d2-ac25-4347-882d-ad25d97f169c" CreationDate="2011-03-01T00:41:41.577" UserId="2215" Text="Can wine gone bad be bad for you?" />
  <row Id="26141" PostHistoryTypeId="3" PostId="12676" RevisionGUID="c22b94d2-ac25-4347-882d-ad25d97f169c" CreationDate="2011-03-01T00:41:41.577" UserId="2215" Text="&lt;food-safety&gt;&lt;wine&gt;" />
  <row Id="26142" PostHistoryTypeId="6" PostId="12666" RevisionGUID="282455d2-ed5a-4104-92e0-a0ba5650991b" CreationDate="2011-03-01T00:45:12.777" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;stove&gt;&lt;electric-stoves&gt;" />
  <row Id="26143" PostHistoryTypeId="2" PostId="12677" RevisionGUID="dd994cbf-371f-4292-9fd0-2779d2282549" CreationDate="2011-03-01T00:50:03.190" UserId="4593" Text="Wine will eventually turn into vinegar (a high quality vinegar).  So, other than having a really icky taste by itself (unless you like drinking vinegar :)), it isn't bad for your health.  " />
  <row Id="26144" PostHistoryTypeId="12" PostId="12677" RevisionGUID="e09e1104-74e1-4671-9713-713d0bcd873e" CreationDate="2011-03-01T00:54:56.697" UserId="4593" Text="[{&quot;Id&quot;:4593,&quot;DisplayName&quot;:&quot;subt13&quot;}]" />
  <row Id="26145" PostHistoryTypeId="13" PostId="12677" RevisionGUID="8fd7bd63-16ae-48ef-9632-884b9e9594fa" CreationDate="2011-03-01T00:55:36.213" UserId="4593" Text="[{&quot;Id&quot;:4593,&quot;DisplayName&quot;:&quot;subt13&quot;}]" />
  <row Id="26146" PostHistoryTypeId="2" PostId="12678" RevisionGUID="b813be7e-12e3-451b-8e00-3e7350c3be49" CreationDate="2011-03-01T00:57:21.280" UserId="3432" Text="Chickpea flour ([gram flour][1], *besan*) is very useful in Indian cookery.&#xD;&#xA;&#xD;&#xA;The most common use in the West is probably for making ***bhajis*** and ***pakora***.  The most popular of which are [Onion Bhajis](http://www.bbc.co.uk/food/recipes/onionbhajis_77149), very popular in the UK.  They are essentially an spiced onion fritter, shaped in either discs or balls.  Any vegetables can be used to make pakora (which is essentially the same thing) or bhajis, but spinach (sag pakora), aubergine (*us* eggplant, brinjal bhaji), potato (aloo pakora) or cauliflower (gobi pakora) are the most common, sometimes in combination.&#xD;&#xA;&#xD;&#xA;![Onion Bhajis][2]&#xD;&#xA;&#xD;&#xA;Gram flour is also used for making [poppadoms][3] (also *papad*, *papadum*, a crisp fried pancake, served as an accompaniment to meals with chutney.&#xD;&#xA;&#xD;&#xA;![Poppadoms with Chutney][4]&#xD;&#xA;&#xD;&#xA;One of the more commonly seen uses is in ***chevda*** (sometimes *chivda*), or as we call it in the UK usually [Bombay Mix](http://en.wikipedia.org/wiki/Bombay_mix) (I believe it is called Punjabi Mix in the US).  A mixture of dried savoury snacks, coated in spice.  One of the primary ingredients is ***sev***, a dried noodle made from gram flour.  Mixtures predominantly composed of sev are called *sev mamra*.&#xD;&#xA;&#xD;&#xA;![Chevda - Bombay Mix][5]&#xD;&#xA;&#xD;&#xA;There are also a number of Indian sweets made with besan.&#xD;&#xA;&#xD;&#xA;[Besan Barfi][6] (barfi is something akin to fudge, made with condensed milk):&#xD;&#xA;&#xD;&#xA;![Besan Barfi][7]&#xD;&#xA;&#xD;&#xA;[Besan Ladoo][8] (little sweet balls):&#xD;&#xA;&#xD;&#xA;![Besan Ladoo][9]&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;**NB.** You can use it as an egg substitute in vegan cookery, but soya flour works better for the same purpose and, in my opinion, has less associated flavour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gram_flour&#xD;&#xA;  [2]: http://i.stack.imgur.com/1aCur.jpg&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Papadum&#xD;&#xA;  [4]: http://i.stack.imgur.com/LTne6.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/9FhXV.jpg&#xD;&#xA;  [6]: http://www.ecurry.com/blog/desserts/besan-ki-barfi-a-chickpea-fudge/&#xD;&#xA;  [7]: http://i.stack.imgur.com/4k1hy.jpg&#xD;&#xA;  [8]: http://chefinyou.com/2009/09/besan-rava-ladoo-recipe/&#xD;&#xA;  [9]: http://i.stack.imgur.com/cYxqr.jpg" />
  <row Id="26147" PostHistoryTypeId="5" PostId="12677" RevisionGUID="9a1e0edc-f3da-49d6-957d-0022c6b8179c" CreationDate="2011-03-01T00:57:21.703" UserId="4593" Comment="added 38 characters in body" Text="Wine will eventually turn into a vinegar-like liquid.  So, other than having a really icky taste by itself (unless you like drinking vinegar-like liquid :)), it isn't bad for your health and you can in face cook with it still." />
  <row Id="26148" PostHistoryTypeId="6" PostId="12676" RevisionGUID="6277758b-dedf-4c50-ae1f-ef3686aa6593" CreationDate="2011-03-01T01:02:17.547" UserId="4593" Comment="edited tags" Text="&lt;food-science&gt;&lt;wine&gt;&lt;food&gt;" />
  <row Id="26149" PostHistoryTypeId="2" PostId="12679" RevisionGUID="ad0cdc08-caf5-4b2d-8525-83dd853547cd" CreationDate="2011-03-01T01:24:53.630" UserId="4817" Text="In addition to what Orbling said, chickpea flour (called besan in Hindi), can also be used for making [cheela][1] or puda, which are like the Western pancake. &#xD;&#xA;&#xD;&#xA;Also in addition to the ones Orbling mentioned, [Mysore pak][2] is another sweet that can be made with besan.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nandyala.org/mahanandi/archives/2006/06/19/gram-flour-dosa-besan-ka-cheela-or-puda/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Mysore_pak" />
  <row Id="26150" PostHistoryTypeId="2" PostId="12680" RevisionGUID="16aa20f1-7ec1-4146-b8a5-47d146c369d0" CreationDate="2011-03-01T01:44:43.030" UserId="4638" Text="Jared, I hope you bought it. If made right, it is really really tasty. If not, I can tell you how it is made, but be warned, it costs lots of time (you cook it until most of the water has boiled away, while constantly stirring, as it is prone to get burned on the bottom). Most people spend half a day making a big portion on open fire (because nobody has a stovetop on which a pan that  wide fits) and then preserve it in jars. On the other hand, homemade tastes best, and then you can control the hotness (ljutenica can go from purely sweet to tabasco hot, depending on the type of peppers used) and the additions (pure liutenica is peppers and tomatoes only, but it also contains any veggies currently ripe in the garden which might spoil if not preserved quickly). &#xD;&#xA;&#xD;&#xA;As for use, it is just a bread spread - or rather, it is **the** bread spread. A thick slice of semiwhite bread with with ljutenica is an iconic symbol of childhood for anybody who grew up between the 1950s and 1970s in Bulgaria, as that's what kids grabbed for a quick snack before running back outside to play. Traditionally, nobody includes it in any dishes. And nobody considers it a condiment. It is sometimes served as `meze`, which is a kind of appetizer eaten when drinking strong alcohol, in order not to get too drunk. I guess that whenever you serve antipasti, you could also offer a dish with liutenica, it can be scooped from there and eaten pure or with black olives and/or cubes of feta cheese. If you want to add spices to it, fresh parsley is the traditional one. &#xD;&#xA;&#xD;&#xA;On the other hand, although Bulgarian cuisine is somewhat on the simple side, with lots of tradition and not much experimentation, there are no hard rules (in the sense of the Italian rules to never use certain sauces with certain shapes of pasta). So you can use it in any capacity you like. I sometimes use it (without cooking it to a proper thick consistency) as a pasta sauce (no matter what shape of pasta, but psst, don't tell the Italians). Once I pureed feta cheese in it and filled a quiche with the result, it got quite tasty. &#xD;&#xA;&#xD;&#xA;Of course, if you happen to cook a Bulgarian style dish, you can use it as a condiment served on the side. Or use it anywhere you'd use ketchup. As many Bulgarian dishes include cooked or pureed tomatoes, you can also try using some liutenica as a substitute, either adding water if you want to keep a runny consistency, or take advantage of the fact that it is thick and make a dish thicker or cook it for less time. " />
  <row Id="26151" PostHistoryTypeId="5" PostId="12673" RevisionGUID="2ab46bc4-bcbc-458c-b360-6f7ab8b39632" CreationDate="2011-03-01T02:13:47.020" UserId="4414" Comment="removed some redundancy" Text="The burners on essentially all electric stoves are binary in that they are either fully on, or fully off.  My understanding is that it would be difficult to create electronics to continuously vary the current flow through an electric element.  Instead, they use a bimetallic switch which is a relatively simple way to have an on-off pattern with variable on/off times.  To create constant heat, all electric stoves use materials that are bad conductors of heat between the electric element and the cookware surface to buffer the huge temperature swings at the element and produce very steady heat at the cooking surface.&#xD;&#xA;&#xD;&#xA;The difference you are seeing between electric coil heating elements and glass-ceramic cooktops is that in the electric coils there is an inner heating element, then a thick ceramic layer, followed by an outer layer of metal.  The element itself is heated in a binary manner, but all you can observe is the heat after the buffering of the ceramic layer has made up for the large fluctuations at the element (i.e. the outer metal glowing fairly constantly once it's heated).  In a glass-ceramic cooktop, since the buffer layer (the glass-ceramic surface) is translucent, you are seeing the actual element glow (often this is an infrared lamp instead of a resistive wire) so you are viewing the non-buffered heating pattern.  If you had a clear coil, you'd see the same heating on/off patterns in a coil stove as you do in glass-ceramic.&#xD;&#xA;&#xD;&#xA;Consequently, if you measure the surface temperature of a glass ceramic cooktop, you should see a fairly constant temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26152" PostHistoryTypeId="25" PostId="12666" RevisionGUID="6d98baf9-6165-441b-ac6e-2fc2ce3fd73b" CreationDate="2011-03-01T02:22:49.867" Comment="http://twitter.com/#!/StackCooking/status/42409426249977856" />
  <row Id="26153" PostHistoryTypeId="2" PostId="12681" RevisionGUID="90357a77-5fc8-41f9-b60c-5ff4dc2a9293" CreationDate="2011-03-01T02:55:58.717" UserId="5027" Text="We're nearing springtime so a fresh herb would make a great compliment. Personally, I prefer butter with my peas and selected herb. Fresh tarragon with peas makes an interesting but pleasing combination that reflects springtime freshness. When cooked tarragon is subtle but would add just enough flavor to brighten up the palate while still allowing the vegetable to shine through. &#xD;&#xA;&#xD;&#xA;If you want a warmer flavor consider looking into a curry blend. You can mix that spice blend into the butter and toss it with the peas. I think it depends on what else you're serving for dinner and your own tastes.&#xD;&#xA;&#xD;&#xA;Have fun experimenting! " />
  <row Id="26154" PostHistoryTypeId="5" PostId="12677" RevisionGUID="b96c0ec1-04d9-481b-ba3b-0c22418bfefa" CreationDate="2011-03-01T03:04:09.607" UserId="3203" Comment="edited body" Text="Wine will eventually turn into a vinegar-like liquid.  So, other than having a really icky taste by itself (unless you like drinking vinegar-like liquid :)), it isn't bad for your health and you can in fact cook with it still." />
  <row Id="26155" PostHistoryTypeId="6" PostId="12676" RevisionGUID="606a07c7-fe63-44e2-8117-e2e9fedd8b16" CreationDate="2011-03-01T03:04:37.937" UserId="3203" Comment="edited tags" Text="&lt;food-science&gt;&lt;vinegar&gt;&lt;wine&gt;" />
  <row Id="26156" PostHistoryTypeId="2" PostId="12682" RevisionGUID="b0ea1d6a-3f3a-4fa7-bf9e-f18c7373ef73" CreationDate="2011-03-01T03:06:04.790" UserId="67" Text="A few things that work great on frozen peas, while still making you think of peas as the main flavor:&#xD;&#xA;&#xD;&#xA;* salt and butter&#xD;&#xA;* salt and a little sugar&#xD;&#xA;* a little bouillon (chicken or beef)" />
  <row Id="26157" PostHistoryTypeId="5" PostId="12646" RevisionGUID="3b6a1cbf-2401-4f33-8809-f21fc4108825" CreationDate="2011-03-01T03:45:47.780" UserDisplayName="daniel" Comment="added 4962 characters in body" Text="Cleanliness, as pTerry reminds us, is only next to godliness in a very sternly abridged dictionary.&#xD;&#xA;&#xD;&#xA;However, working clean has three main things going for it:&#xD;&#xA;&#xD;&#xA; - order! when you're trying to bang out a couple hundred dishes as fast as possible, being orderly and methodical in your work is not just important, it is absolutely vital.&#xD;&#xA; - safety! see above. if your area is a mess, you're more likely to injure yourself or others. Bear in mind that we play with sharper knives and hotter burners than you do at home&#xD;&#xA; - health! a clean work area is one that is free of cross-contamination.&#xD;&#xA;&#xD;&#xA;Per calumbrodie's answer below, I'd like to expand a bit on the need for order. I'll do this by telling you about my day today.&#xD;&#xA;&#xD;&#xA;We've just rotated the kitchen; chef does this from time to time to make sure everyone is cross-trained on all stations. So right now for the restaurant I'm responsible for sandwiches (one hot menu sandwich, one daily special), prepping one of our appetizers, one hot appetizer, soup daily, and one of our main courses (crepe stuffed with pan-roasted wild mushrooms, caramelized shallots, and barre boulard cheese which is just heavenly). In addition to that, we also have a takeout counter and a satellite location elsewhere in the building; for those I am responsible for sixteen sandwiches daily (different from the restaurant sandwiches!) as well as stuffed chicken which goes with a salad.&#xD;&#xA;&#xD;&#xA;We start work at 9:30AM, everything for the takeout must be ready by 11:15, and restaurant service runs from 11:30 until 3PM. You should be able to see the time constraints this imposes.&#xD;&#xA;&#xD;&#xA;When I walked in this morning, here is what I had to do just to get the counter stuff out, and be ready for service:&#xD;&#xA;&#xD;&#xA;Bake bread (parbaked, frozen, from a local artisanal baker; we simply do not have the room to bake our own, although chef is open to the idea of tasking me with that)&#xD;&#xA;&#xD;&#xA;Bread, par-fry, stuff, and bake chicken breasts.&#xD;&#xA;&#xD;&#xA;Deep-fry onions until crispy (garnish for the menu sandwich)&#xD;&#xA;&#xD;&#xA;Make crepes (must be done fresh daily)&#xD;&#xA;&#xD;&#xA;Make sandwiches for the counters (today I was lucky; I had some of the mise ready from some free time on Saturday)&#xD;&#xA;&#xD;&#xA;Oops, mayonnaise didn't come in Friday's delivery, better make some...&#xD;&#xA;&#xD;&#xA;Make garnish for the soup I made Saturday&#xD;&#xA;&#xD;&#xA;Double check all my mise en place in case I forgot something. Chef has slimmed down the menu somewhat, but I still have roughly fifteen to twenty different components which must all be ready, all the time. With backups in case we get slammed. &#xD;&#xA;&#xD;&#xA;I have 1h 45m to do all of these things. And while I work best in a situation that looks like chaos to the outside observer, everything is carefully organized and planned. For example, crepes are something that--if you've made enough of them--you can interweave with another task: make the batter first. Ladle batter into pan, spin around, put back on the heat. Good, now I have a minute or two to work on another task; make a sandwich. Flip crepe, cut and wrap sandwich. Remove crepe from pan, repeat. &#xD;&#xA;&#xD;&#xA;And this was a *slow* day. On a busy day, this list could easily be twice as long, including some things that will simply take time and require undivided attention.&#xD;&#xA;&#xD;&#xA;So that took right up until service. During service I'm still prepping: everything I need for tomorrow that can possibly be done today, I do. So... roasting turkey for tomorrow's sandwich, making a cranberry aioli, making crab croquettes for the entremetier station (so: mashed potatoes, chilled--oh dear that's going to take two hours to come down in temp, better get started now--then folded around a crab mixture), some sort of stuffing for tomorrow's chicken... and on top of that I've got to be planning for Wednesday, for which I will need a new soup (and garnish), gotta roast another lamb leg--and that needs to chill too so I can slice it carefully, make sure I've got enough bread in stock, and oh wait--we have a catering function Thursday for which I need to make about a dozen things, best figure out when I'm going to do that... And all of this is being done while chits are coming out of the printer, so I need to be organized in such a way that I can not only stop whatever project I'm working on, but that having those ingredients/tools on my station won't impede my ability to serve food in a timely manner.&#xD;&#xA;&#xD;&#xA;...you get the point. (There's a much better treatment of this, from an exec's POV, in Bourdain's Kitchen Confidential).&#xD;&#xA;&#xD;&#xA;Without some order to my workspace (which is thankfully large), I would quickly be *dans la merde* and everything would go a bit pear-shaped. I've had those days, and it is difficult for me to convey how much it sucks to look at the clock, know you have five minutes left, and know that you have fifteen minutes of work still to go.&#xD;&#xA;&#xD;&#xA;The thing about working in a kitchen is that, apart from a very few places which run with military precision (Alinea, Fat Duck, elBulli, Moto, the Laundry, etc), there is *never* enough time. Ever. And when there *is* enough time, well, there's always something else that can be done. So you *have* to be organized. There's just no way not to be. And you always have to be thinking several steps ahead of where you are; focus on now and you're screwed later.&#xD;&#xA;&#xD;&#xA;This has wandered somewhat far afield from 'cleanliness', but cleanliness and order are opposite sides of the same coin. Without both, you're SOL. And the thing about being orderly in your work is that being clean will flow naturally from that. The reverse isn't necessarily true. " />
  <row Id="26158" PostHistoryTypeId="2" PostId="12683" RevisionGUID="96eeb91f-b394-400b-9048-514dfc303d2b" CreationDate="2011-03-01T04:00:41.903" UserId="41" Text="While this isn't a definitive answer, I've given it some further thought and believe that my original suspicion is probably correct.  That is, the saltiness is probably due to the chicken itself, and the kashrut is a likely root cause.&#xD;&#xA;&#xD;&#xA;For the benefit of anyone unfamiliar with the koshering process for poultry, in a nutshell it involves removing the feathers and various other parts, then thoroughly coating it in koshering salt, which are flat, coarse-grained crystals that are ideal for *sticking* to the meat (unlike table salt crystals which would dissolve, or sea salt crystals which would just fall off).&#xD;&#xA;&#xD;&#xA;The koshering process desiccates (dries out) the meat - the salt crystals absorb moisture, and then they are washed off, taking the moisture with them.  It's mainly done to remove the blood, but at the same time removes a lot of other moisture.  The entire process only takes about an hour and does *not* add a significant quantity of salt to the meat. Kosher salt crystals can absorb quite a bit of water before they dissolve and without being in a solution, they cannot actually penetrate the meat.&#xD;&#xA;&#xD;&#xA;This is in contrast to brining, where the chicken is immersed in a saline solution and actually absorbs up to 10% of its weight in brine (which adds up to about 0.05% of its weight in salt for a typical solution of 5% brine).  This actually *does* makes the chicken saltier throughout, although very few people actually perceive this as &quot;salty&quot; - it just enhances the flavour of the chicken.&#xD;&#xA;&#xD;&#xA;So if a *brined* chicken, which has actually absorbed salt, doesn't taste particularly salty, then a *kosher* chicken should *definitely* not taste salty, and normally it won't.  The caveat is that this assumes that the plant was *diligent* in its preparation of the chicken before packaging, and depending on where you live, many if not most kosher factories are anything but.&#xD;&#xA;&#xD;&#xA;Specifically, there are a few ways a kosher processing plant could, by virtue of carelessness, produce chicken or other meat that's way too salty:&#xD;&#xA;&#xD;&#xA;  1. They can apply far too much salt to begin with;&#xD;&#xA;  2. They can salt it for too long;&#xD;&#xA;  3. They can wash it poorly or not at all.&#xD;&#xA;&#xD;&#xA;All of these factors will compound each other leading to roughly the same effects:&#xD;&#xA;&#xD;&#xA;  * The meat may become noticeably dry;&#xD;&#xA;  * Crystals of salt may be deposited on the exterior, undissolved;&#xD;&#xA;  * Over time some of those crystals may actually absorb enough water to dissolve, creating its own &quot;brine&quot; of sorts and even diffusing the super-saturated salt-water back into the meat.  Koshering is a time-sensitive process.&#xD;&#xA;&#xD;&#xA;If you're also noticing any dryness in the meat then I would definitely think they were being less-than-thorough at the factory and suggest looking into different brands or even filing a complaint.&#xD;&#xA;&#xD;&#xA;Even if that's not the case, or if you don't have that option, one thing you can probably do at home to compensate is to simply rinse the chicken thoroughly before cooking it.  Note that this is **not for food safety**, and rinsing a chicken is known to actually *raise your risk* (slightly) due to cross-contamination concerns.  But you are not doing this for food safety, you are doing this to get rid of non-bacterial contaminants (salt, and maybe other things) that the factory left behind.&#xD;&#xA;&#xD;&#xA;Undissolved salt on the surface is definitely going to taste the *saltiest* since you'll be putting actual whole crystals on your tongue, and I think that's a very likely culprit here.  Salt and other solids really have a hard time penetrating the exterior of meat or poultry, so it's less likely for the salt to be *inside* the chicken, even if the processing plant was truly sloppy.&#xD;&#xA;&#xD;&#xA;So try giving those kosher chickens a good rinse - don't forget to sanitize your work area when you're all done preparing them - and see if that helps you at all.  If not, then probably all you can do is find another brand or try to mask the saltiness with a lot of spices and sauce (find a recipe that's normally heavy on salt, and cut the quantity of salt used)." />
  <row Id="26159" PostHistoryTypeId="6" PostId="12676" RevisionGUID="3818ca30-53fd-4e90-913e-844d811daa8e" CreationDate="2011-03-01T04:01:46.440" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;vinegar&gt;&lt;wine&gt;" />
  <row Id="26160" PostHistoryTypeId="5" PostId="12683" RevisionGUID="ee4ff788-59c1-416c-9a8b-78181b660b58" CreationDate="2011-03-01T04:07:36.890" UserId="41" Comment="added 329 characters in body" Text="While this isn't a definitive answer, I've given it some further thought and believe that my original suspicion is probably correct.  That is, the saltiness is probably due to the chicken itself, and the kashrut is a likely root cause.&#xD;&#xA;&#xD;&#xA;For the benefit of anyone unfamiliar with the koshering process for poultry, in a nutshell it involves removing the feathers and various other parts, then thoroughly coating it in koshering salt, which are flat, coarse-grained crystals that are ideal for *sticking* to the meat (unlike table salt crystals which would dissolve, or sea salt crystals which would just fall off).&#xD;&#xA;&#xD;&#xA;The koshering process desiccates (dries out) the meat - the salt crystals absorb moisture, and then they are washed off, taking the moisture with them.  It's mainly done to remove the blood, but at the same time removes a lot of other moisture.  The entire process only takes about an hour and does *not* add a significant quantity of salt to the meat. Kosher salt crystals can absorb quite a bit of water before they dissolve and without being in a solution, they cannot actually penetrate the meat.&#xD;&#xA;&#xD;&#xA;This is in contrast to brining, where the chicken is immersed in a saline solution and actually absorbs up to 10% of its weight in brine (which adds up to about 0.05% of its weight in salt for a typical solution of 5% brine).  This actually *does* makes the chicken saltier throughout, although very few people actually perceive this as &quot;salty&quot; - it just enhances the flavour of the chicken.&#xD;&#xA;&#xD;&#xA;So if a *brined* chicken, which has actually absorbed salt, doesn't taste particularly salty, then a *kosher* chicken should *definitely* not taste salty, and normally it won't.  The caveat is that this assumes that the plant was *diligent* in its preparation of the chicken before packaging, and depending on where you live, many if not most kosher factories are anything but.&#xD;&#xA;&#xD;&#xA;Specifically, there are a few ways a kosher processing plant could, by virtue of carelessness, produce chicken or other meat that's way too salty:&#xD;&#xA;&#xD;&#xA;  1. They can apply far too much salt to begin with;&#xD;&#xA;  2. They can salt it for too long;&#xD;&#xA;  3. They can wash it poorly or not at all.&#xD;&#xA;&#xD;&#xA;All of these factors will compound each other leading to roughly the same effects:&#xD;&#xA;&#xD;&#xA;  * The meat may become noticeably dry;&#xD;&#xA;  * Crystals of salt may be deposited on the exterior, undissolved;&#xD;&#xA;  * Over time some of those crystals may actually absorb enough water to dissolve, creating its own &quot;brine&quot; of sorts and even diffusing the super-saturated salt-water back into the meat.  Koshering is a time-sensitive process.&#xD;&#xA;&#xD;&#xA;If you're also noticing any dryness in the meat then I would definitely think they were being less-than-thorough at the factory and suggest looking into different brands or even filing a complaint.&#xD;&#xA;&#xD;&#xA;Even if that's not the case, or if you don't have that option, one thing you can probably do at home to compensate is to simply rinse the chicken thoroughly before cooking it.  Note that this is **not for food safety**, and rinsing a chicken is known to actually *raise your risk* (slightly) due to cross-contamination concerns.  But you are not doing this for food safety, you are doing this to get rid of non-bacterial contaminants (salt, and maybe other things) that the factory left behind.&#xD;&#xA;&#xD;&#xA;Undissolved salt on the surface is definitely going to taste the *saltiest* since you'll be putting actual whole crystals on your tongue, and I think that's a very likely culprit here.  Salt and other solids really have a hard time penetrating the exterior of meat or poultry, so it's less likely for the salt to be *inside* the chicken, even if the processing plant was truly sloppy.&#xD;&#xA;&#xD;&#xA;So try giving those kosher chickens a good rinse - don't forget to sanitize your work area when you're all done preparing them - and see if that helps you at all.  If not, then probably all you can do is find another brand or try to mask the saltiness with a lot of spices and sauce (find a recipe that's normally heavy on salt, and cut the quantity of salt used).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*P.S. Note that this is quite speculative and I do not actually have first-hand evidence of this happening at a kosher factory.  Nevertheless, it is the best explanation I can think of for a kosher chicken coming out too salty when there is no salt at all in the recipe.  I've never had it happen with an unkosher chicken.*" />
  <row Id="26161" PostHistoryTypeId="25" PostId="12676" RevisionGUID="2cdd037e-485c-41b7-aa43-f05abf11f1f9" CreationDate="2011-03-01T05:22:50.413" Comment="http://twitter.com/#!/StackCooking/status/42454727052627968" />
  <row Id="26162" PostHistoryTypeId="2" PostId="12684" RevisionGUID="ecd00ea6-f8af-4695-96c9-bd3d6734c8be" CreationDate="2011-03-01T05:26:48.927" UserId="1307" Text="How about [tortillitas][1], a seafood pancake from Spain?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2009/04/01/dining/01mini.html?_r=1&amp;ref=dining" />
  <row Id="26163" PostHistoryTypeId="2" PostId="12685" RevisionGUID="66695966-ede6-4873-b343-3c24f9269cbc" CreationDate="2011-03-01T05:38:47.153" UserId="3963" Text="I sometimes use it to thicken stews or gravies. It contributes an excellent flavor." />
  <row Id="26164" PostHistoryTypeId="5" PostId="12656" RevisionGUID="e4237d97-fc05-4db3-bc24-f44b8f91da79" CreationDate="2011-03-01T07:26:47.437" UserId="1776" Comment="added 260 characters in body; deleted 53 characters in body" Text="See this excellent [article][1] about the chemistry of seasoning.  You want flaxseed oil (which incidentally has a **low smoke point**) but a **high iodine value**, allowing it to polymerize readily.&#xD;&#xA;&#xD;&#xA;I read so many blogs about oil &quot;impregnating the cast iron,&quot; but this doesn't make any sense chemically.  No, what happens is that the oil polymerizes, and you want an oil that does that really well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/" />
  <row Id="26165" PostHistoryTypeId="25" PostId="12631" RevisionGUID="bacbd33a-6d27-4970-adc2-76fce2d475e2" CreationDate="2011-03-01T08:22:50.600" Comment="http://twitter.com/#!/StackCooking/status/42500026395660288" />
  <row Id="26166" PostHistoryTypeId="2" PostId="12686" RevisionGUID="269c91c7-5986-47f5-ae1b-99be299f804c" CreationDate="2011-03-01T08:38:49.190" UserId="5068" Text="Anything fatty and salty.  Butter and bacon or ham lardons always make peas taste much better." />
  <row Id="26167" PostHistoryTypeId="25" PostId="12649" RevisionGUID="f0cb3d1a-fbad-49cb-8525-e90d41e2c3ab" CreationDate="2011-03-01T11:22:50.477" Comment="http://twitter.com/#!/StackCooking/status/42545324564287488" />
  <row Id="26168" PostHistoryTypeId="5" PostId="12677" RevisionGUID="4d27e403-e0a5-45a4-9d9b-991bcdb1eb77" CreationDate="2011-03-01T13:47:22.853" UserId="4593" Comment="deleted 40 characters in body" Text="Wine will eventually turn into vinegar.  So, other than having a really icky taste by itself (unless you like drinking vinegar :)), it isn't bad for your health and you can cook with it." />
  <row Id="26169" PostHistoryTypeId="2" PostId="12687" RevisionGUID="7e009189-e0ae-46ff-8cf1-3ee44635c2cc" CreationDate="2011-03-01T14:05:22.967" UserDisplayName="user5070" Text="Hiya, an absolute winner with peas that you can rustle up in about 30 seconds is a little chopeed mint, and a spoon full of basil pesto - its fantastic!" />
  <row Id="26170" PostHistoryTypeId="2" PostId="12688" RevisionGUID="9a009c85-6652-4b7e-adc4-ab443957063f" CreationDate="2011-03-01T14:16:50.753" UserId="4638" Text="I was fed up with the low quality electric hobs which are installed in my 1 meter wide &quot;kitchen&quot; (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned, just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. &#xD;&#xA;&#xD;&#xA;However, I noticed that with most cookware, it produces a strange buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all the time). But the buzzing occurs independently of the fan. It sounds like an old-fashioned phone, but not as loud and a bit muffled, as if the phone were under a duvet two rooms away. It definitely isn't supposed to be there (such as a warning buzzer). The device communicates its state primarily through a small number-outline display, and it also produces electronic beeping sounds to confirm the press of one of the touch sensors (really, who thought that this was a good interface for anything?! The thing is so unsuited for everyday use, they had to add annoying acoustic feedback because the normal tactile one is missing. But my accidental activation rate is still well above acceptable on all devices using it. [/rant]) and also to catch my attention if needed, such as when the overheating prevention mechanism turns the heat off. No buzzer of any kind is mentioned in the user's manual, and anyway it would be too 20th century to be included in this design. &#xD;&#xA;&#xD;&#xA;The buzz isn't constant, it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven, and I had no buzz at all. But with all other pieces of cookware I tried, I had the buzz. These include: a cheapish stainless steel pot, I think it has a plain thin stainless steel bottom; a good quality stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food, and as the dutch oven weighs more than the other items, I think there might be a weight relation. &#xD;&#xA;&#xD;&#xA;3-4 years ago I had access to another portable induction unit, and never heard such a buzz. That one was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece?&#xD;&#xA;&#xD;&#xA;I found an explanation on the Internet which claims that the buzz is caused by microscopic vibration of the layers of a sandwiched bottom. This cannot be the case, as the cast iron pan definitely has no sandwiched bottom, and yet it does generate the buzz. &#xD;&#xA;&#xD;&#xA;Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how to prevent it? " />
  <row Id="26171" PostHistoryTypeId="1" PostId="12688" RevisionGUID="9a009c85-6652-4b7e-adc4-ab443957063f" CreationDate="2011-03-01T14:16:50.753" UserId="4638" Text="Induction unit makes buzzing sound" />
  <row Id="26172" PostHistoryTypeId="3" PostId="12688" RevisionGUID="9a009c85-6652-4b7e-adc4-ab443957063f" CreationDate="2011-03-01T14:16:50.753" UserId="4638" Text="&lt;equipment&gt;&lt;induction&gt;" />
  <row Id="26173" PostHistoryTypeId="25" PostId="12688" RevisionGUID="fb61ac5d-0987-4022-b970-02b5b8360875" CreationDate="2011-03-01T14:22:50.517" Comment="http://twitter.com/#!/StackCooking/status/42590622875529216" />
  <row Id="26174" PostHistoryTypeId="2" PostId="12689" RevisionGUID="6e78ab58-c262-447e-8485-7d76a4a9a0b6" CreationDate="2011-03-01T14:55:18.537" UserId="2001" Text="As you probably know, induction burners produce an alternating magnetic field that induces a current in the cookware. This process can produce attractive and repulsive forces as well that cause vibrations.&#xD;&#xA;&#xD;&#xA;The problem can be cause not only by poor sandwiched construction but by an uneven bottom surface, or loose parts or lids.&#xD;&#xA;&#xD;&#xA;I have read that some people have successfully used silicon baking pads to dampen the sound.&#xD;&#xA;&#xD;&#xA;This page has some useful information on the subject:&#xD;&#xA;&#xD;&#xA;http://theinductionsite.com/proandcon.shtml" />
  <row Id="26175" PostHistoryTypeId="5" PostId="12689" RevisionGUID="1a4aa1da-7c74-4801-adc1-b64aaf6cde49" CreationDate="2011-03-01T15:13:49.503" UserId="2001" Comment="added 1 characters in body" Text="As you probably know, induction burners produce an alternating magnetic field that induces a current in the cookware. This process can produce attractive and repulsive forces as well that cause vibrations.&#xD;&#xA;&#xD;&#xA;The problem can be caused not only by poor sandwiched construction but by an uneven bottom surface, or loose parts or lids.&#xD;&#xA;&#xD;&#xA;I have read that some people have successfully used silicon baking pads to dampen the sound.&#xD;&#xA;&#xD;&#xA;This page has some useful information on the subject:&#xD;&#xA;&#xD;&#xA;http://theinductionsite.com/proandcon.shtml" />
  <row Id="26176" PostHistoryTypeId="5" PostId="12656" RevisionGUID="7628e477-cfaf-4c5f-9ca4-67c3bce65fa0" CreationDate="2011-03-01T15:22:29.120" UserId="1776" Comment="deleted 4 characters in body" Text="See this excellent [article][1] about the chemistry of seasoning.  You want flaxseed oil (which incidentally has a **low smoke point**) but a **high iodine value**, allowing it to polymerize readily.&#xD;&#xA;&#xD;&#xA;I read so many blogs about oil &quot;impregnating the cast iron,&quot; but this doesn't make any sense chemically.  What happens is that the oil polymerizes, and you want an oil that does that really well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/" />
  <row Id="26177" PostHistoryTypeId="25" PostId="12627" RevisionGUID="ae82cab8-dcdf-4dfa-9c3b-22b188991142" CreationDate="2011-03-01T17:22:50.520" Comment="http://twitter.com/#!/StackCooking/status/42635921606197249" />
  <row Id="26178" PostHistoryTypeId="2" PostId="12690" RevisionGUID="1897dd1b-76cb-4254-978e-c05138528150" CreationDate="2011-03-01T17:28:35.053" UserId="160" Text="Some of the add-late ones are easy to notice: pretty much anything that gives off a strong (wanted) aroma needs to be added late, as the strong aroma is actually you boiling off the ingredient or part of it.&#xD;&#xA;&#xD;&#xA;Examples: freshly-ground pepper has a strong aroma; old pepper does not (it has evaporated). Salt doesn't (it doesn't really evaporate at sane cooking temperatures). Garlic has a strong aroma, and if you want that, must be added late. Capsaicin doesn't boil off much (thankfully!)" />
  <row Id="26179" PostHistoryTypeId="2" PostId="12691" RevisionGUID="a555de22-9ccd-401a-b2fb-183a62c3490d" CreationDate="2011-03-01T17:36:35.470" UserDisplayName="user5078" Text="A far simpler solution is to steam the beans for a few seconds before grinding. This brings a little oil to the surface and completely eliminates static, even with beans from the freezer (I store my beans frozen to keep them fresh). I put them in a small wire mesh basket to steam them for about 5-10 secs. It may make them clump a bit in the grinder hopper, especially if you get them too oily, but that doesn't hurt and it's far easier to nudge them in the hopper than it is to deal with static. " />
  <row Id="26180" PostHistoryTypeId="5" PostId="12435" RevisionGUID="046def14-f3c6-4dfb-81dc-f156562f9ebc" CreationDate="2011-03-01T18:11:09.867" UserId="4638" Comment="Changed wording to clarify and to incorporate information supplied per comment" Text="I don't know the term either. I don't think it is established baking slang, so it is bound to vary between recipes, should you find it in another one at all. But if you got it from a bread recipe, it must be because you need optimal conditions for your yeast. The optimal temperature for yeast rising is 35°C, with rising being too slow below that (but it will still happen, even at 4°C in the fridge!) and not possible at 40°C and above, where leavening action gets too low for practical purposes (and at some point, the yeast dies). &#xD;&#xA;&#xD;&#xA;This is a nice representation of the amount of CO2 produced by yeast (which correlates well with leavening) at different temperatures. The difference between the low effective temperature (25°C), the optimal temperature (35°C) and the upper limit of the effective temperature (40°C) is not big, so I don't rely on my imperfect senses and always use a thermometer when making yeast dough. &#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;But you are writing that you want a &quot;rule of thumb&quot;, so you probably don't have (or don't want to bother with) a thermometer in your kitchen. In this case, you can still have your bread rise well. The literal thumb is a bad choice, as it is quite insensitive, but the trick our grandmas used to gauge the temperature of infant food is still valid: use your elbow. &#xD;&#xA;&#xD;&#xA;The skin of the elbow is very thin, and it will very well notice the difference between a 35°C liquid (which feels roughly the same temperature as the elbow, remember that 37°C are normal inside the body, not on the skin outside) and a 40°C liquid (which feels too warm). If you were to use your fingers or the back of your hand, you wouldn't be able to tell the difference well enough, and will risk overshooting and killing the yeast. There are possibly other body parts which can feel the difference (I'd guess the tongue, if you don't scald it daily with hot drinks), but hygienewise, the elbow is probably better. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qr5KK.png" />
  <row Id="26181" PostHistoryTypeId="5" PostId="12673" RevisionGUID="bc4eb968-55ca-4f54-908e-bf9abf05a24d" CreationDate="2011-03-01T18:19:09.733" UserId="4414" Comment="correcting discussion of why continuously varying current is not used according to derobert's comment" Text="The burners on essentially all electric stoves are binary in that they are either fully on, or fully off.  It would be more expensive and less energy efficient to use electronics that continuously vary the current flow through an electric element, and this would make no significant difference in temperature behavior at the cooking surface.  Instead, electric stoves use a bimetallic switch which is a relatively simple way to have an on-off pattern with variable on/off times.  To create constant heat, all electric stoves use materials that are bad conductors of heat between the electric element and the cookware surface to buffer the huge temperature swings at the element and produce very steady heat at the cooking surface.&#xD;&#xA;&#xD;&#xA;The difference you are seeing between electric coil heating elements and glass-ceramic cooktops is that in the electric coils there is an inner heating element, then a thick ceramic layer, followed by an outer layer of metal.  The element itself is heated in a binary manner, but all you can observe is the heat after the buffering of the ceramic layer has made up for the large fluctuations at the element (i.e. the outer metal glowing fairly constantly once it's heated).  In a glass-ceramic cooktop, since the buffer layer (the glass-ceramic surface) is translucent, you are seeing the actual element glow (often this is an infrared lamp instead of a resistive wire) so you are viewing the non-buffered heating pattern.  If you had a clear coil, you'd see the same heating on/off patterns in a coil stove as you do in glass-ceramic.&#xD;&#xA;&#xD;&#xA;Consequently, if you measure the surface temperature of a glass ceramic cooktop, you should see a fairly constant temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26182" PostHistoryTypeId="5" PostId="12614" RevisionGUID="cbfeee6e-c77c-448f-9924-081e31776472" CreationDate="2011-03-01T18:29:44.327" UserId="4638" Comment="Added information about correct" Text="I think that first you need to decide on the type of bread you want to achieve, which basically means deciding which leavening agent and which baking method to use. &#xD;&#xA;&#xD;&#xA;**Leavening.**&#xD;&#xA;Common leavening agents are yeast, sourdough, baking powder/baking soda, unleavened bread, and eggs. For creating a new recipe, you should pick a method you are very familiar with. Eggs and unleavened are more likely to fail if the proportions are not optimal, so I'd say you shouldn't create a recipe with them from scratch, it is much safer to alter an existing known-good recipe. Also, experiments with nonsweetened dough using baking soda have taught me that while it is no problem to achieve a good leavening, the taste is often bland and dry. So I'd say to go classic with yeast or sourdough. As I don't have much experience with sourdough, I will describe the yeast case here. If you are a sourdough expert, you'll probably be able to duplicate my reasoning for sourdough. &#xD;&#xA;&#xD;&#xA;**Baking.** As for baking methods, the oven is the traditional one, and a bread-baking machine should be equivalent. There are types of bread made on a stovetop (with or without fat) and also some which require open fire, but oven is the classic one and probably the easiest to work with. &#xD;&#xA;&#xD;&#xA;**Non-flour grains.** Now we have decided on yeast and oven/machine, we want to determine the proportions. The most important variable should be, as you mentioned, the moisture content. I think that the easiest way to ensure that the non-flour solids (cracked wheat, bran) don't soak up too much moisture is to precook them. Then you can also time the baking after the doneness of the crumb and the crust, without worrying if the bran etc. are already done. So just boil them separately (or together if you are sure that their cooking time is similar), until they are al dente (completely done is probably too much, as they will be spending time in the oven). While still hot, put them through a sieve and then spread them on something (e. g. baking sheet) so they can lose the excess moisture while cooling down. This is only for dry grain products; if you decide to use something else too (e.g. sunflower seeds), it doesn't need the precooking. &#xD;&#xA;&#xD;&#xA;**Water.** Now your additional ingredients are rendered more or less moisture inert, you can determine the ratio of water to flour. All bread yeast recipes (and lots of other yeast dough recipes) I've come across require you to add between 35% and 65% of the flour's weight in water (35% for some hard rustic breads, but very uncommon, and 65% for soft airy breads like baguette). (**Edit** as derobert pointed out, this range is somewhat low, you can have bread which uses much more water than that, though probably not kneaded, and the 35% dough will require additional sources of moisture. So trying to create a recipe from scratch on the lower end of the range would be quite risky). As the additional ingredients still present some risk regarding moisture (and I cannot tell you if they tend to lose the already soaked moisture or start getting more from the dough), you should steer well away from both extremes and stay in the middle, at somewhere like 50-55%. As the whole wheat flour will need slightly less water than the white flour, I'd say go with 50% (and also because of the fat - see below). So if you use 500g flour, add 250ml water. And yes, you have to work with flour by weight. Flour by volume is way too risky for a new recipe, especially if you are mixing two different types. &#xD;&#xA;&#xD;&#xA;**Fat.** A good way to reduce the risk of getting bread which is too dry is to add fat to the dough. For bread, it is more typical to use a fat which is liquid at room temperature, but for some richer breads, butter is also used. For your whole-grain kind of bread, I'd tend to use either a neutral or a nut-tasting oil (canola, refined safflower, walnut, pumpkin seed, maybe even hazelnut if you want to go exotic). But too much fat would be a problem, not only because it hampers yeast leavening, but also because the whole grain stuff cannot soak it up as well as white flour. So a tablespoonful of fat per 500g flour should be enough. &#xD;&#xA;&#xD;&#xA;I wouldn't use any liquids other than water and oil the first time, it makes things more complicated. If you make it and notice that you have some leeway in moisture, you can experiment with other stuff. &#xD;&#xA;&#xD;&#xA;**Yeast.** Now about the yeast. Normal bread calls for between 10 and 25g fresh yeast per 500g flour. More yeast results in more leavening, with big air pockets in the crumb, but the bread dries more quickly afterwards. As your dough contains lots of inert mass beside four and liquid, my intuition go for about 20g yeast per 500g flour. (I am assuming here that your so-called &quot;bread flour&quot; is just a white flour and not some premade baking mix already containing a leavening agent. If it is premixed, it is best to leave it out completely and use normal white wheat flour instead. If you don't want to, you have to read the ingredients list very carefully, calculate the proportion of leavening agent, salt, and other stuff it contains, and change the ratios of the things you will be adding). Just remember to put it in a big enough pan for baking, because under perfect conditions, dough with this amount of yeast can increase its volume up to 2.5-3 times while baking. If it turns out well moistened but with too big air pockets in the crumb, either use less yeast, or add an emulgator (lecithine, egg yolk). &#xD;&#xA;&#xD;&#xA;Don't forget to use some salt, it is very important for a yeast dough. Typical dosage is one teaspoonful per 500g flour. &#xD;&#xA;&#xD;&#xA;**Amount of &quot;other&quot; ingredients.** As for the ratio of the atypical ingredients, I'd say that mixing too much of them up is too risky. There is bread made completely without flour, but not yeast bread. I think that it is best to add no more than 50% of the flour's weight in inert (=non-flour &amp; non-liquid) ingredients, maybe even as low as 15-30% the first time and then increasing if the initial batches turn out well. &#xD;&#xA;&#xD;&#xA;**Preparing the dough.** For the mixing, the traditional method is time-consuming, but the least risky. Make a predough from some water warmed to 35°C, a flush tablespoonful of sugar, a tablespoonful or two of flour, and the yeast. Mix your flours, the salt and any dried herbs you are using in a bowl, make a hollow in the middle. When the predough becomes foamy, pour some of it in the hollow and mix it with enough flour to make a thick fluid, like pancake batter. Then add some more predough, mix in some more flour, etc, until the predough is used up. Then pour the oil in, stir well, and continue stirring while grabbing some more flour, until it is too thick for stirring. Then start kneading. Continue until you have a dough of the consistency you wish. Then take it out of the flour bowl and knead the wheat, flakes, etc. into it, as well as any non-dry herbs. &#xD;&#xA;&#xD;&#xA;This kneading method is much more work than dumping everything into a bowl and using a handheld mixer or the bread machine for quickly kneading it, but it ensures that if you miscalculated your amount of flour, you still end up with a good consistency. Once you have determined the actual amount needed for your recipe, you can start using the easier methods. &#xD;&#xA;&#xD;&#xA;Let the kneaded dough rise in a warm place, then re-knead it and shape it into a loaf. Don't make the loaf too thick, 5 cm should be the maximum. &#xD;&#xA;&#xD;&#xA;**Crust.** The only thing left to decide is how you want your crust. For a thick rustic crust, just bake it in the preheated oven. You can even spread flour on it first, then brush it off, leaving a very thin layer clinging to the dough. For a baguette type crust, you must have lots of steam in the oven while baking. Heat water in a wide pan to a rolling boil and put it on a lower rack in the oven while preheating. Leave there while the bread is baking. For a fancy crust, brush melted butter on the bread and shortly before it is done, take it out and brush egg yolk or whole egg on it. For a seed crust, put on the seeds before baking. Or if you like lye-baked goods, bring a strong baking soda solution to boil, and put your small loafs in it for about 30 seconds, then drain before baking. For a soft crust, wrap it in aluminum foil, trying to not leave any air pockets. But for your whole-grain bread, I'd go for the rustic crust or, if you use seeds inside, for the seed-covered (or cover with dry bran flakes if you don't use seeds).&#xD;&#xA;&#xD;&#xA;That's about it when baking fairly standard bread. If you want to go fancy (you could add quinoa, ricotta and agave syrup and still get a good bread), you should better start from an existing recipe and try a single new ingredient per batch. " />
  <row Id="26186" PostHistoryTypeId="6" PostId="12415" RevisionGUID="19953a81-2451-4267-bfbb-1690a03a542d" CreationDate="2011-03-01T19:08:14.237" UserId="41" Comment="edited tags" Text="&lt;temperature&gt;&lt;language&gt;" />
  <row Id="26187" PostHistoryTypeId="6" PostId="12518" RevisionGUID="06a9a3da-bac1-40e5-8072-c85610e9b930" CreationDate="2011-03-01T20:02:53.010" UserId="1832" Comment="edited tags" Text="&lt;flavor&gt;&lt;spices&gt;&lt;herbs&gt;&lt;slow-cooking&gt;" />
  <row Id="26188" PostHistoryTypeId="2" PostId="12693" RevisionGUID="ab98f392-b0af-4f00-85fc-7821ceb4d8f5" CreationDate="2011-03-01T20:20:58.900" UserId="1685" Text="Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes.  What would be the purpose of this?" />
  <row Id="26189" PostHistoryTypeId="1" PostId="12693" RevisionGUID="ab98f392-b0af-4f00-85fc-7821ceb4d8f5" CreationDate="2011-03-01T20:20:58.900" UserId="1685" Text="Why clean a pot (used to cook rice) with cold water?" />
  <row Id="26190" PostHistoryTypeId="3" PostId="12693" RevisionGUID="ab98f392-b0af-4f00-85fc-7821ceb4d8f5" CreationDate="2011-03-01T20:20:58.900" UserId="1685" Text="&lt;cleaning&gt;&lt;rice&gt;" />
  <row Id="26192" PostHistoryTypeId="2" PostId="12694" RevisionGUID="ae7f3682-70ba-4ecc-b404-3e368979b63d" CreationDate="2011-03-01T21:11:52.240" UserId="1148" Text="Residual starches swell up and get sticky in hot water.  This doesn't happen with cold water." />
  <row Id="26196" PostHistoryTypeId="2" PostId="12697" RevisionGUID="25d68bbd-41fb-460d-ab74-40195a799030" CreationDate="2011-03-01T21:50:39.877" UserId="91" Text="I am making a raspberry smoothie using raspberry yogurt. I am at somewhat of a loss as to what other fruit to add for a nice combination.&#xD;&#xA;&#xD;&#xA;For example, coconut and pineapple go excellent together.&#xD;&#xA;&#xD;&#xA;What fruits would be best to pair with raspberry?&#xD;&#xA;&#xD;&#xA;*I know this ventures into the subjective realm a bit, but I think there are some definitive pairings and some obvious wrong answers.*" />
  <row Id="26197" PostHistoryTypeId="1" PostId="12697" RevisionGUID="25d68bbd-41fb-460d-ab74-40195a799030" CreationDate="2011-03-01T21:50:39.877" UserId="91" Text="Flavor combination for yogurt smoothie. Raspberry and what?" />
  <row Id="26198" PostHistoryTypeId="3" PostId="12697" RevisionGUID="25d68bbd-41fb-460d-ab74-40195a799030" CreationDate="2011-03-01T21:50:39.877" UserId="91" Text="&lt;fruit&gt;&lt;flavor-combination&gt;" />
  <row Id="26199" PostHistoryTypeId="2" PostId="12698" RevisionGUID="2cda46fe-d91a-404e-b6c6-1d5f9150715f" CreationDate="2011-03-01T22:08:59.070" UserId="1236" Text="I find that blackberries and blueberries make an excellent addition to a raspberry-based smoothie.  I usually use vanilla greek yogurt with frozen rasp/black/blueberries when I make a &quot;purple&quot; smoothie.  This can be kind of tart, but the vanilla greek yogurt and vanilla soy milk offset it pretty well.  If you're using non-sweetened yogurt and/or non-sweetened milk, I find a touch of honey really helps.&#xD;&#xA;&#xD;&#xA;Another option to add some sweetness is to include grapes or strawberries." />
  <row Id="26201" PostHistoryTypeId="6" PostId="12697" RevisionGUID="e3dc23d2-1e77-4dbf-881f-b7e3b67b207c" CreationDate="2011-03-01T22:33:52.250" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;yogurt&gt;&lt;pairing&gt;&lt;smoothie&gt;&lt;raspberries&gt;" />
  <row Id="26203" PostHistoryTypeId="25" PostId="12693" RevisionGUID="579441b5-d9ff-421b-a9e9-04af745c6bbe" CreationDate="2011-03-01T23:22:50.737" Comment="http://twitter.com/#!/StackCooking/status/42726518295760896" />
  <row Id="26204" PostHistoryTypeId="2" PostId="12700" RevisionGUID="c67ef8c2-4a6e-49a6-b17b-e607338d9c99" CreationDate="2011-03-02T01:26:36.540" UserId="1776" Text="Why do fatty foods tend to go with acids?  Mayonnaise has lemon juice, and fatty fish tends is served with lemon.  Barbecue pork or pork belly is sometimes served with a vinegar-based sauce.  I've also heard that fatty foods should be paired with more acidic wines.  Is there something about the way we taste fat or the way we digest it that makes us crave sourness?" />
  <row Id="26205" PostHistoryTypeId="1" PostId="12700" RevisionGUID="c67ef8c2-4a6e-49a6-b17b-e607338d9c99" CreationDate="2011-03-02T01:26:36.540" UserId="1776" Text="Acid agreement with fat" />
  <row Id="26206" PostHistoryTypeId="3" PostId="12700" RevisionGUID="c67ef8c2-4a6e-49a6-b17b-e607338d9c99" CreationDate="2011-03-02T01:26:36.540" UserId="1776" Text="&lt;fats&gt;&lt;acidity&gt;&lt;pairing&gt;" />
  <row Id="26207" PostHistoryTypeId="5" PostId="12700" RevisionGUID="dcfd3321-c6d8-40c7-a7b7-14280a5520f5" CreationDate="2011-03-02T01:40:12.453" UserId="1776" Comment="added 24 characters in body" Text="Why do fatty foods tend to go with acids?&#xD;&#xA;&#xD;&#xA;Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon.  Barbecue pork and pork belly are sometimes served with a vinegar-based sauce.  I've also heard that fatty foods should be paired with acidic wines.&#xD;&#xA;&#xD;&#xA;Is there something about the way we taste fat or the way we digest it that makes us crave sourness?" />
  <row Id="26208" PostHistoryTypeId="2" PostId="12701" RevisionGUID="db77d3f0-9241-43a2-bcec-f347d24049a2" CreationDate="2011-03-02T01:49:21.613" UserId="5020" Text="Alkaline solutions break down fat." />
  <row Id="26209" PostHistoryTypeId="2" PostId="12702" RevisionGUID="f51adc44-2ad8-48ac-9728-d0f0be12c222" CreationDate="2011-03-02T01:58:11.253" UserDisplayName="daniel" Text="In regards to the general question, our brains are wired to like fats; they are compact sources of energy. However, too much fat in a given dish can feel unpleasant in the mouth, and acid washes that away. I believe (by which I mean this is what I think, with no evidentiary basis whatsoever) this is a learned response, but I could very well be wrong.&#xD;&#xA;&#xD;&#xA;The pairing of acids with fish, however, does have a scientific basis. According to [the bible][1]: &#xD;&#xA;&#xD;&#xA;*&quot;Acid conditions cause heavy-smelling aldehydes, which accentuate the fishiness of [TMA][2], to react with water molecules and become nonvolatile, so that lighter alcohols dominate the aroma.&quot;* &#xD;&#xA;&#xD;&#xA;(2004 edition, p. 238, hardcover)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Harold-McGee/dp/0684843285&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Trimethylamine" />
  <row Id="26211" PostHistoryTypeId="4" PostId="12700" RevisionGUID="77a8948f-e823-447c-8ec6-5c52f8ee798f" CreationDate="2011-03-02T02:14:44.563" UserId="1776" Comment="edited title" Text="Why do fatty foods go with sour ones?" />
  <row Id="26212" PostHistoryTypeId="5" PostId="12702" RevisionGUID="2ee6ca15-7e4c-48b4-95c0-6afdb3b724a5" CreationDate="2011-03-02T02:23:33.650" UserDisplayName="daniel" Comment="clarifying" Text="In regards to the general question, our brains are wired to like fats; they are compact sources of energy. However, too much fat in a given dish can feel unpleasant in the mouth, and acid washes that away (in terms of perception, the same way that adding sugars changes the perception of how acidic something is). I believe (by which I mean this is what I think, with no evidentiary basis whatsoever) this is a learned response, but I could very well be wrong.&#xD;&#xA;&#xD;&#xA;The pairing of acids with fish, however, does have a scientific basis. According to [the bible][1]: &#xD;&#xA;&#xD;&#xA;*&quot;Acid conditions cause heavy-smelling aldehydes, which accentuate the fishiness of [TMA][2], to react with water molecules and become nonvolatile, so that lighter alcohols dominate the aroma.&quot;* &#xD;&#xA;&#xD;&#xA;(2004 edition, p. 238, hardcover)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Harold-McGee/dp/0684843285&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Trimethylamine" />
  <row Id="26214" PostHistoryTypeId="2" PostId="12705" RevisionGUID="48810cca-ff5a-4fc5-aa54-aca5e53366e9" CreationDate="2011-03-02T04:52:01.667" UserId="5086" Text="I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness without a noticeable change in flavor? And if it does change the flavor, please describe in what way it changes." />
  <row Id="26215" PostHistoryTypeId="1" PostId="12705" RevisionGUID="48810cca-ff5a-4fc5-aa54-aca5e53366e9" CreationDate="2011-03-02T04:52:01.667" UserId="5086" Text="Reducing the saltiness of commercially prepared seasoning" />
  <row Id="26216" PostHistoryTypeId="3" PostId="12705" RevisionGUID="48810cca-ff5a-4fc5-aa54-aca5e53366e9" CreationDate="2011-03-02T04:52:01.667" UserId="5086" Text="&lt;flavor&gt;&lt;seasoning&gt;&lt;noodles&gt;&lt;research&gt;" />
  <row Id="26217" PostHistoryTypeId="25" PostId="12700" RevisionGUID="877c0f36-b431-405e-aeb5-400437423e9d" CreationDate="2011-03-02T05:22:50.333" Comment="http://twitter.com/#!/StackCooking/status/42817114855321600" />
  <row Id="26218" PostHistoryTypeId="2" PostId="12706" RevisionGUID="cf7d05c0-a35e-4537-b662-a8a9138ef30b" CreationDate="2011-03-02T05:27:09.173" UserDisplayName="daniel" Text="The only way to reduce saltiness is to dilute it. This will also dilute the flavour. You can, up to a point, mask excessive saltiness with quite a lot of sugar, but that won't work here. Don't believe anyone who tells you that putting a raw potato in whatever you're making will absorb extra salt; this is an old kitchen myth and has absolutely no basis in reality." />
  <row Id="26219" PostHistoryTypeId="2" PostId="12707" RevisionGUID="716bda74-962d-4dde-b980-058e8f5bdaf2" CreationDate="2011-03-02T07:19:09.867" UserId="160" Text="If this is dry seasoning, you may be able to physically separate the salt out. Options might include sifting (if the salt is a different size), settling (if the salt is a different density).&#xD;&#xA;&#xD;&#xA;You may also be able to perform chemical separation, for example if the salt dissolves in cold water where's the rest of the seasoning does not.&#xD;&#xA;&#xD;&#xA;Finally, you could mix your own seasoning!" />
  <row Id="26220" PostHistoryTypeId="2" PostId="12708" RevisionGUID="9d84e654-3899-42f1-a6be-9da3bf0b64e4" CreationDate="2011-03-02T08:10:04.400" UserId="1719" Text="How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc" />
  <row Id="26221" PostHistoryTypeId="1" PostId="12708" RevisionGUID="9d84e654-3899-42f1-a6be-9da3bf0b64e4" CreationDate="2011-03-02T08:10:04.400" UserId="1719" Text="How should I store speck?" />
  <row Id="26222" PostHistoryTypeId="3" PostId="12708" RevisionGUID="9d84e654-3899-42f1-a6be-9da3bf0b64e4" CreationDate="2011-03-02T08:10:04.400" UserId="1719" Text="&lt;storage-method&gt;" />
  <row Id="26223" PostHistoryTypeId="25" PostId="12697" RevisionGUID="ae7011e4-c69a-4cb3-973b-f9daf627f6db" CreationDate="2011-03-02T08:22:50.513" Comment="http://twitter.com/#!/StackCooking/status/42862413313343488" />
  <row Id="26224" PostHistoryTypeId="2" PostId="12709" RevisionGUID="5c005efe-6745-43f3-af43-2ed8060999e2" CreationDate="2011-03-02T08:45:33.617" UserId="160" Text="With electric thermometers, the temperature sensor is usually in the tip, so you shouldn't need to insert more than about half an inch, depending on model. Analog meat thermometers need several inches. &#xD;&#xA;&#xD;&#xA;If you're lucky, your thermometer's instructions say. For example, a Thermapen needs 1/8 in according too its instructions. " />
  <row Id="26225" PostHistoryTypeId="2" PostId="12710" RevisionGUID="240d702c-0f3e-4318-adf5-1021f8b6580d" CreationDate="2011-03-02T09:41:33.980" UserId="3756" Text="Peaches are good with raspberry (Peach Melba is a classic example). I imagine that fresh apricots would also work well. " />
  <row Id="26226" PostHistoryTypeId="5" PostId="12710" RevisionGUID="e3d0f481-1e5c-428c-9ddf-9d10c722a588" CreationDate="2011-03-02T10:10:46.760" UserId="3756" Comment="added 58 characters in body" Text="Peaches are good with raspberry ([Peach Melba][1] is a classic example). I imagine that fresh apricots would also work well. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Peach_Melba" />
  <row Id="26227" PostHistoryTypeId="25" PostId="12708" RevisionGUID="45a3dc95-c4b1-4fa2-b590-4682928684c3" CreationDate="2011-03-02T11:22:50.483" Comment="http://twitter.com/#!/StackCooking/status/42907712245346304" />
  <row Id="26228" PostHistoryTypeId="2" PostId="12711" RevisionGUID="92c6427e-6889-4c1d-a8c3-2ae0d3906907" CreationDate="2011-03-02T12:15:28.837" UserId="4602" Text="I have a few questions here. I am an amatuer chef. &#xD;&#xA;&#xD;&#xA;I have a recipe for macarons that works well, it says to use 2 trays while baking to get the raised lip. &#xD;&#xA;&#xD;&#xA;I find if I crust the macarons overnight, that the lip comes up because the goo inside explodes like a volcano ripping apart the outer layer crust. My question is though: what are the optimal conditions - should the oven be hotter or warmer? how long is long enough for crusting&#xD;&#xA;&#xD;&#xA;Finally, how do people make them in such nice neat shapes? Mine always come out looking mis shapen.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="26229" PostHistoryTypeId="1" PostId="12711" RevisionGUID="92c6427e-6889-4c1d-a8c3-2ae0d3906907" CreationDate="2011-03-02T12:15:28.837" UserId="4602" Text="How do I make macarons in a neat shape and make them rise with the lip" />
  <row Id="26230" PostHistoryTypeId="3" PostId="12711" RevisionGUID="92c6427e-6889-4c1d-a8c3-2ae0d3906907" CreationDate="2011-03-02T12:15:28.837" UserId="4602" Text="&lt;baking&gt;&lt;oven&gt;" />
  <row Id="26231" PostHistoryTypeId="4" PostId="12711" RevisionGUID="a1060b24-ad4a-44a3-8b2d-8e6a91461fa7" CreationDate="2011-03-02T12:23:43.993" UserId="4602" Comment="edited title; edited body" Text="How do I make macarons de Paris in a neat shape and make them rise with the lip" />
  <row Id="26232" PostHistoryTypeId="5" PostId="12711" RevisionGUID="a1060b24-ad4a-44a3-8b2d-8e6a91461fa7" CreationDate="2011-03-02T12:23:43.993" UserId="4602" Comment="edited title; edited body" Text="I have a few questions here. I am an amatuer cook. &#xD;&#xA;&#xD;&#xA;I have a recipe for macarons that works well, it says to use 2 trays while baking to get the raised lip. &#xD;&#xA;&#xD;&#xA;I find if I crust the macarons overnight, that the lip comes up because the goo inside explodes like a volcano ripping apart the outer layer crust. My question is though: what are the optimal conditions - should the oven be hotter or warmer? how long is long enough for crusting&#xD;&#xA;&#xD;&#xA;Finally, how do people make them in such nice neat shapes? Mine always come out looking mis shapen.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="26233" PostHistoryTypeId="2" PostId="12712" RevisionGUID="9bba8e6a-465b-4034-9186-f77db1dc1344" CreationDate="2011-03-02T12:31:27.467" UserId="4963" Text="You find that storing in the fridge is going to give you the longest life span. Hanging will keep keep the process of drying out continuing , which will intensify the flavour but will eventually become jerky texture. Wrapping will keep a little moisture in longer.&#xD;&#xA;If you do keep it for a period of time , you will develop a white mould which I will just cut of as it is just surface . The curing has stopped the pork breaking down .&#xD;&#xA;When I travelled through Spain , all of the city markets would have whole pieces of prosciutto hanging from there stalls that where covered in a fat that was covered in a green mould. When they needed a new piece they cut the mould and fat off and would start slicing for the customers ( some up there for over a year). &#xD;&#xA;I think the fridge is safer." />
  <row Id="26234" PostHistoryTypeId="2" PostId="12713" RevisionGUID="13e20a15-8f55-4715-a066-4d204a1db02a" CreationDate="2011-03-02T12:52:53.043" UserId="4963" Text="I haven't heard about the double tray ,but you obviously must be happy with your recipe. Generally if your batter is of the right consistency and you use a piping bag you can get the right shape. I find that when you have achieved the right size you gently push down and quickly flick up to stop more being released .&#xD;&#xA;To achieve crust (the French call croquer) it should really only take about 60mins, but it needs to rest in a dry and warm area. Cooking on 150*C for about 10 mins checking from about 8 mins, ready when crusted on the bottom but no colour on top. If to hot you will lose the chewiness inside.&#xD;&#xA;Hope it helps.&#xD;&#xA;" />
  <row Id="26235" PostHistoryTypeId="2" PostId="12714" RevisionGUID="ade0fada-269c-434a-ae6d-e0cb528cb34a" CreationDate="2011-03-02T13:12:35.820" UserId="2389" Text="I was lucky enough to get a macaron session from a Michelin-starred pastry chef before Christmas and he gave me some invaluable tips.&#xD;&#xA;&#xD;&#xA; - Use an Italian meringue recipe. In&#xD;&#xA;   other words, pour warm sugar syrup on&#xD;&#xA;   to the egg whites instead of sugar&#xD;&#xA;   from the cupboard. The eggs will&#xD;&#xA;   already have been 'cooked' into&#xD;&#xA;   structure and will not require any&#xD;&#xA;   crusting. They will retain the same&#xD;&#xA;   shape that you pipe them out at. You&#xD;&#xA;   can cook them straight away, or in a&#xD;&#xA;   couple of hours - they won't be any&#xD;&#xA;   different.&#xD;&#xA;   &#xD;&#xA;   &#xD;&#xA; - When piping, use a moderate pressure.&#xD;&#xA;   Don't wring the bag out. Keep the&#xD;&#xA;   nozzle approx 2cm over the tray and&#xD;&#xA;   maintain that height while you pipe -&#xD;&#xA;   let the weight of the batter spread&#xD;&#xA;   the macaron out evenly. When there is&#xD;&#xA;   enough mixture in place (about 4cm&#xD;&#xA;   across?) stop squeezing and flick the&#xD;&#xA;   nozzle away in a controlled circular&#xD;&#xA;   motion to avoid creating a 'nipple'.&#xD;&#xA;&#xD;&#xA;I wrote about this including his recipe on [my blog here][1].&#xD;&#xA;&#xD;&#xA;PS. I just remembered that adding further weight to the Italian meringue technique a very prominent French chef in the UK, Raymond Blanc, said that he always uses this method. On his TV programme this week he said it delivers far more consistent results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://roastpotato.wordpress.com/2010/11/25/chocolate-and-caramel-macarons/" />
  <row Id="26236" PostHistoryTypeId="2" PostId="12715" RevisionGUID="658871fc-134c-4b44-ad41-86d675ac4772" CreationDate="2011-03-02T14:17:42.940" UserId="2389" Text="I suspect this might be a UK-ism, it usually crops up in bread and cake recipes and is fairly well known on these shores. You're right to guess that it's to do with yeast-based baking - as has been scientifically pointed out above, yeast likes warm but not hot water.&#xD;&#xA;&#xD;&#xA;Hand-hot is an easy shorthand for &quot;warm enough that you can put your hand in it with no discomfort&quot; and is a little less grisly than the also-used &quot;blood temperature&quot;." />
  <row Id="26237" PostHistoryTypeId="2" PostId="12716" RevisionGUID="38ebe41b-ab9e-45f6-a7cf-7acbbf475a0e" CreationDate="2011-03-02T14:23:59.313" UserId="2389" Text="From the excellent Mike Saxon over at [Chef's Tales][1]:&#xD;&#xA;&#xD;&#xA;&gt; On receiving a new, straight from the supplier, cast iron frying pan or sautéing pan, we used to first place it on a solid top stove, empty with absolutely nothing inside and get it so hot that it would be smoking.&#xD;&#xA;&#xD;&#xA;&gt; We would then place enough course sea salt in the smoking hot pan to cover its entire cooking surface until it was about 2cm thick. We would leave the hot pot on the stove with the salt and slowly burn and cook the pot with the salt inside. The salt will very slowly “cook” by smoking, burning and turning the salt very slowly to a dark brown colour.&#xD;&#xA;&#xD;&#xA;&gt; We would then discard the salt in a bin, get a piece of cloth (a towel cloth like an old bath towel or face cloth) dip it in oil and wipe or rub the pot until the hot metal would absorb the oil making the pan shiny.&#xD;&#xA;&#xD;&#xA;&gt; When the pan is smoking hot, we would them wipe the pan clean with another piece of kitchen towel and then proceed with the whole process all over again from the beginning.&#xD;&#xA;&#xD;&#xA;&gt; After doing this 2 or 3 times the metal will have absorbed the oil making the metal very shiny, “seasoned” and have a homemade non stick effect. When you have done this you need to try out the pan by making an omelet, if the eggs stick, you have to start all over again until the pan cooks an omelet without the eggs sticking.&#xD;&#xA;&#xD;&#xA;&gt; The act of “seasoning” the pan may take a few days, a week on more than a week, but it is definitely a loving care process.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chefstales.com/2010/02/10/making-a-homemade-non-stick-pan/" />
  <row Id="26238" PostHistoryTypeId="2" PostId="12717" RevisionGUID="6b708f59-3f33-4436-af88-adb9f56315f6" CreationDate="2011-03-02T14:37:47.330" UserId="5090" Text="I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring modern cuisine utilizing new molecular gastronomy techniques. &#xD;&#xA;My question is as follows: is there any liquid in which algin and calcium chloride do not work?  I tried to do the process utilizing chefs Albert and Ferran measurement requirements for the addition and the wash with balsamic vinegar and it did not work. However, when I tried it with milk, it worked. Additionally, how far in advance can you create your spheres before they completely turn into a compact ball. I understand the process does not stop. " />
  <row Id="26239" PostHistoryTypeId="1" PostId="12717" RevisionGUID="6b708f59-3f33-4436-af88-adb9f56315f6" CreationDate="2011-03-02T14:37:47.330" UserId="5090" Text="Use of algin and calcium chloride in spherification" />
  <row Id="26240" PostHistoryTypeId="3" PostId="12717" RevisionGUID="6b708f59-3f33-4436-af88-adb9f56315f6" CreationDate="2011-03-02T14:37:47.330" UserId="5090" Text="&lt;cooking-techniques&gt;" />
  <row Id="26241" PostHistoryTypeId="5" PostId="12694" RevisionGUID="f123de6f-c89b-4178-a8d7-fc820fded501" CreationDate="2011-03-02T14:42:02.730" UserId="1148" Comment="added 38 characters in body" Text="Residual starches swell up and get sticky in hot water.  This doesn't happen with cold water -- In the time it takes to wash a pot." />
  <row Id="26242" PostHistoryTypeId="2" PostId="12718" RevisionGUID="08dbf0b4-7663-43d9-afa2-ef975e1da2c4" CreationDate="2011-03-02T15:03:34.257" UserId="1259" Text="There certainly are solutions that will not work. The reaction will only occur within certain pH ranges. You will sometimes see the addition of sodium citrate in a recipe, this is to correct the pH in to acceptable ranges for the gel to form. For sodium alginate, the acceptable pH range is 2.8 - 10. However, if the pH is &lt; 4, that can inhibit the process (requiring the citrate). I can't find a definitive answer in a quick search for vinegar pH, but it looks like it may be too low. I'd guess that was your issue (since you had success with the milk).&#xD;&#xA;&#xD;&#xA;I have also heard of issues with getting alcohol to gel at certain concentrations, but have no direct experience with making alcoholic gels (beyond a little flavoring). &#xD;&#xA;&#xD;&#xA;Absolutely the best resource for this stuff at the moment is the [Khymos Recipe Collection][1]. Check out the appendix for detailed properties of the different molecular substances. &#xD;&#xA;&#xD;&#xA;In my experience, if you want the caviar &quot;pop&quot; with spherification, you need to do it immediately before service. Leaving the caviar in a water bath can leach color and flavor, and as you say, the spheres continue to gel. My best results have always involved doing it at the last minute. Fortunately, it's not hard to do, and it's a great parlor trick, so you can incorporate the creation in to the service. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cdn.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf" />
  <row Id="26243" PostHistoryTypeId="6" PostId="12717" RevisionGUID="1b9f6051-8cca-43ce-a922-ff7537eefb11" CreationDate="2011-03-02T15:08:43.580" UserId="1259" Comment="edited tags; edited tags" Text="&lt;cooking-techniques&gt;&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="26244" PostHistoryTypeId="6" PostId="12717" RevisionGUID="c737b124-c937-44e3-bcd4-a9ae86ab06b9" CreationDate="2011-03-02T15:16:18.830" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="26245" PostHistoryTypeId="6" PostId="12711" RevisionGUID="5e7b8ca6-a3f0-4289-8ba4-13184d86985c" CreationDate="2011-03-02T15:40:34.417" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;pastry&gt;&lt;french-cuisine&gt;" />
  <row Id="26246" PostHistoryTypeId="6" PostId="12708" RevisionGUID="c6f3957c-6753-466a-9ca8-e13f14927129" CreationDate="2011-03-02T15:42:16.307" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;ham&gt;" />
  <row Id="26247" PostHistoryTypeId="6" PostId="4722" RevisionGUID="6817f0af-4e8f-4290-983f-64750d99b0ed" CreationDate="2011-03-02T15:43:44.480" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;meat&gt;&lt;thermometer&gt;" />
  <row Id="26248" PostHistoryTypeId="6" PostId="12705" RevisionGUID="8c3af411-795c-4b16-8061-f70bbc1b04c2" CreationDate="2011-03-02T15:58:50.337" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;salt&gt;&lt;seasoning&gt;&lt;noodles&gt;" />
  <row Id="26249" PostHistoryTypeId="5" PostId="12718" RevisionGUID="6522d308-84c2-40a4-8f98-e1200a197ee8" CreationDate="2011-03-02T16:04:42.047" UserId="1259" Comment="added 348 characters in body; added 167 characters in body" Text="There certainly are solutions that will not work. The reaction will only occur within certain pH ranges. You will sometimes see the addition of sodium citrate in a recipe, this is to correct the pH in to acceptable ranges for the gel to form. For sodium alginate, the acceptable pH range is 2.8 - 10. However, if the pH is &lt; 4, that can inhibit the process (requiring the citrate). I can't find a definitive answer in a quick search for vinegar pH, but it looks like it may be too low. I'd guess that was your issue (since you had success with the milk).&#xD;&#xA;&#xD;&#xA;I have also heard of issues with getting alcohol to gel at certain concentrations, but have no direct experience with making alcoholic gels (beyond a little flavoring). &#xD;&#xA;&#xD;&#xA;Absolutely the best resource for this stuff at the moment is the [Khymos Recipe Collection][1]. Check out the appendix for detailed properties of the different molecular substances. However, [Modernist Cuisine][2] may soon become the 'bible' when it's finally released (and some people shell out $500 for it). &#xD;&#xA;&#xD;&#xA;In my experience, if you want the caviar &quot;pop&quot; with spherification, you need to do it immediately before service. Leaving the caviar in a water bath can leach color and flavor, and as you say, the spheres continue to gel. My best results have always involved doing it at the last minute. Fortunately, it's not hard to do, and it's a great parlor trick, so you can incorporate the creation in to the service. &#xD;&#xA;&#xD;&#xA;I also think that reverse spherification (putting a calcium solution into an alginate bath) holds the liquid center better as the gel forms outward rather than inward. This does leave you with a flavorless membrane thought, as the bath is technically gelling around the solution. So for preparations with a thick membrane, this may not be ideal. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cdn.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf&#xD;&#xA;  [2]: http://modernistcuisine.com/" />
  <row Id="26250" PostHistoryTypeId="2" PostId="12719" RevisionGUID="22beff4a-d7f2-4c20-ba26-dd6560390bcd" CreationDate="2011-03-02T16:29:32.127" UserId="4593" Text="I think I can best explain the question by using a computer analogy. When buying a laptop there are specific qualities that a person looks for like&#xD;&#xA;&#xD;&#xA; 1. Processor speed&#xD;&#xA; 2. Screen size&#xD;&#xA; 3. Amount of memory&#xD;&#xA;&#xD;&#xA;What are the qualities to look for with a rice cooker?  " />
  <row Id="26251" PostHistoryTypeId="1" PostId="12719" RevisionGUID="22beff4a-d7f2-4c20-ba26-dd6560390bcd" CreationDate="2011-03-02T16:29:32.127" UserId="4593" Text="What to look for when buying a rice cooker?" />
  <row Id="26252" PostHistoryTypeId="3" PostId="12719" RevisionGUID="22beff4a-d7f2-4c20-ba26-dd6560390bcd" CreationDate="2011-03-02T16:29:32.127" UserId="4593" Text="&lt;rice-cooker&gt;" />
  <row Id="26253" PostHistoryTypeId="2" PostId="12720" RevisionGUID="636512ca-3f46-423a-947b-2e1a02dadc3a" CreationDate="2011-03-02T16:52:49.173" UserId="4504" Text="I cook both jasmine and basmati on a regular basis and I no longer bother to rinse either of them.  The recipes I started with suggest rinsing with cool water until the water goes clear, but I found that it didn't really make a noticeable difference to me, so I stopped rinsing it.  My rice turns out fluffy and delicious every time.  Other types of rice might have a more noticeable difference whether rinsed or not.  For example, a starchy rice like arborio, you specifically DON'T rinse because you usually want the starch to make risotto or rice pudding creamy. &#xD;&#xA;&#xD;&#xA;My guess is that jasmine and basmati just aren't starchy enough to make the rice sticky with my cooking method, since that would presumably be why you'd want to rinse -- for a fluffier, less sticky result.  Getting the right ratio of rice to water will probably have a bigger effect on the final texture.  Whether you prefer the texture achieved with or without rinsing is largely a matter of personal taste.  Since I like it just as much without rinsing, I skip that step. &#xD;&#xA;&#xD;&#xA;For reference, here's my cooking method:&#xD;&#xA;&#xD;&#xA; - 1.5 cups jasmine rice (or 2 cups basmati rice)&#xD;&#xA; - 1.75 cups water (or 2.5 cups for basmati)&#xD;&#xA;&#xD;&#xA;Bring to the boil, then cover and simmer on low for 15 minutes.&#xD;&#xA;Remove from heat and let rest 5 minutes (or 10 minutes for basmati) with the lid on.  " />
  <row Id="26254" PostHistoryTypeId="2" PostId="12721" RevisionGUID="fac362b1-31a6-4d4f-8fc8-82af89f18920" CreationDate="2011-03-02T16:56:12.087" UserId="67" Text="My simple method is just to use less of the packet.  If it's still a little bland, you can always add spices back in (eg, if you want a touch of heat, shake in a little crushed red pepper).&#xD;&#xA;&#xD;&#xA;If you're preparing ramen, my uncle's simple method was to stretch it out by adding other vegetables, such as some form of cabbage (eg, bok choy, a couple of shreaded brussel sprouts), some sliced onion, bean sprounts, etc.  It's basically a form of diluting, but you're adding things that need to be seasoned, so it won't seem as overly salted." />
  <row Id="26255" PostHistoryTypeId="25" PostId="12717" RevisionGUID="49a55dff-4156-4d49-a0f6-be994270b304" CreationDate="2011-03-02T17:22:50.443" Comment="http://twitter.com/#!/StackCooking/status/42998308930723841" />
  <row Id="26256" PostHistoryTypeId="2" PostId="12722" RevisionGUID="57daffef-a2d2-4fda-be9f-36dc31ea1b13" CreationDate="2011-03-02T17:48:46.293" UserId="2158" Text="When steaming milk (for a latte or other coffee drink), it sometimes produces a loud, high-pitched &quot;screaming&quot; sound.  I think you can usually prevent it by keeping the tip of the steaming wand on the surface of the milk longer before putting it in deeper, but that's just a guess more than anything I've actually been taught.  I've always assumed this noise means the milk is scalding, but I'm really sure.&#xD;&#xA;&#xD;&#xA;What causes the screaming noise, and what is the best way to avoid it?" />
  <row Id="26257" PostHistoryTypeId="1" PostId="12722" RevisionGUID="57daffef-a2d2-4fda-be9f-36dc31ea1b13" CreationDate="2011-03-02T17:48:46.293" UserId="2158" Text="&quot;Screaming&quot; noise while steaming milk?" />
  <row Id="26258" PostHistoryTypeId="3" PostId="12722" RevisionGUID="57daffef-a2d2-4fda-be9f-36dc31ea1b13" CreationDate="2011-03-02T17:48:46.293" UserId="2158" Text="&lt;coffee&gt;&lt;milk&gt;" />
  <row Id="26259" PostHistoryTypeId="2" PostId="12723" RevisionGUID="7e8d28ad-11cf-4919-9f72-b23a252f458f" CreationDate="2011-03-02T17:57:35.513" UserId="4194" Text="The screaming noise occurs when your steaming wand can't draw in enough air. The worst that will happen is your milk will taste a little sour. Just pull the wand out of the milk for a second then put it back in." />
  <row Id="26261" PostHistoryTypeId="2" PostId="12724" RevisionGUID="be98a240-4f70-48e6-b101-4419e01d80c2" CreationDate="2011-03-02T18:12:39.487" UserId="4920" Text="I had a bad experience with cheese as a kid, so for several years I had a hard time with some dishes (grilled cheese, lasagna, stuffed shells, etc). Over the last few years though, I've been able to overcome my gag reflex for the most part and can again enjoy gooey, stringy cheese. I made grilled cheese sandwiches the other night and I loved them! My wife makes excellent, soft homemade whole wheat bread, so I think that helps.&#xD;&#xA;&#xD;&#xA;I want to start having grilled cheese more often, but I also don't want to get bored with it. What are your favorite variations on the grilled cheese theme?&#xD;&#xA;&#xD;&#xA;Note: [This thread][1] has some good advice about how to prevent a grilled cheese sandwich with extra ingredients from falling apart. For this question, however, I'm more interested in the specific ingredients: what do you like to put in/on the sandwich? Any special treatment for the bread?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9655/ultimate-grilled-cheese-keeping-it-together" />
  <row Id="26262" PostHistoryTypeId="1" PostId="12724" RevisionGUID="be98a240-4f70-48e6-b101-4419e01d80c2" CreationDate="2011-03-02T18:12:39.487" UserId="4920" Text="Add some pizzaz to grilled cheese" />
  <row Id="26263" PostHistoryTypeId="3" PostId="12724" RevisionGUID="be98a240-4f70-48e6-b101-4419e01d80c2" CreationDate="2011-03-02T18:12:39.487" UserId="4920" Text="&lt;cheese&gt;&lt;grilling&gt;&lt;ingredient-selection&gt;&lt;sandwich&gt;" />
  <row Id="26264" PostHistoryTypeId="2" PostId="12725" RevisionGUID="c3c3c8c7-759c-47af-9e2b-60814ba812dc" CreationDate="2011-03-02T18:21:04.343" UserId="1887" Text="I don't own a rice cooker, but here are the questions I would ask before investing in one. (This is probably a partial list, and I welcome suggestions.)&#xD;&#xA;&#xD;&#xA; 1. How much rice will it make?&#xD;&#xA; 2. How long does it take?&#xD;&#xA; 3. How much counter space does it take up?&#xD;&#xA; 4. Can it be used for cooking anything other than rice? (I think some rice cookers have steamer inserts to allow cooking other things, but I'm not sure of that.)&#xD;&#xA; 5. How do I clean it? Can it be put in the dishwasher, or do I have to do it by hand? How much work will it take to clean it?&#xD;&#xA; 6. Can you delay the start of the cooking? (If I'm making something else that takes an hour to cook, I'd like to be able to set the rice up in advance so that it's finished when the other items are.)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26265" PostHistoryTypeId="2" PostId="12726" RevisionGUID="a798f8d8-47cd-4eb2-9c70-0cc9adb4b8fb" CreationDate="2011-03-02T18:21:38.097" UserId="4504" Text="Some classic alternatives to a traditional grilled cheese are the croque monsieur and croque madame (with ham and with ham and a fried egg respectively).  I will sometimes add a spicy mustard or sliced mushrooms to grilled cheese sandwiches.  Basically anything that you'd potentially like in a cheese sandwich could work in a grilled cheese ... tomatoes, sliced roast beef, onions, etc.  I'd avoid things that would wilt with the heat, like lettuce.  You might like to experiment with different cheeses too." />
  <row Id="26266" PostHistoryTypeId="5" PostId="12724" RevisionGUID="6beeb468-bb51-4622-95fd-2c8a67534dc3" CreationDate="2011-03-02T18:23:38.213" UserId="4920" Comment="made question lesss subjective" Text="I had a bad experience with cheese as a kid, so for several years I had a hard time with some dishes (grilled cheese, lasagna, stuffed shells, etc). Over the last few years though, I've been able to overcome my gag reflex for the most part and can again enjoy gooey, stringy cheese. I made grilled cheese sandwiches the other night and I loved them! My wife makes excellent, soft homemade whole wheat bread, so I think that helps.&#xD;&#xA;&#xD;&#xA;I want to start having grilled cheese more often, but I also don't want to get bored with it. What are some common variations on the grilled cheese theme?&#xD;&#xA;&#xD;&#xA;Note: [This thread][1] has some good advice about how to prevent a grilled cheese sandwich with extra ingredients from falling apart. For this question, however, I'm more interested in specific variations.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9655/ultimate-grilled-cheese-keeping-it-together" />
  <row Id="26267" PostHistoryTypeId="2" PostId="12727" RevisionGUID="a4bb1525-9b6c-4e51-a3ef-d4601aee2306" CreationDate="2011-03-02T18:31:09.120" UserId="4504" Text="Bananas are a good combination with many berries, including raspberry since they don't compete, but add a mild/sweet flavour for contrast.  &#xD;&#xA;&#xD;&#xA;Apples and berries are also a good combination, though for a smoothie, you'd probably want to use (unsweetened) applesauce, rather than raw apple.  &#xD;&#xA;&#xD;&#xA;I've seen commercial drinks that pair raspberry with orange and mango.  &#xD;&#xA;&#xD;&#xA;If you want to taste the raspberry individually, I'd avoid pairing it with other berries as the berry flavours will tend to muddle (it will be yummy, just no distinct raspberry flavour)." />
  <row Id="26268" PostHistoryTypeId="2" PostId="12728" RevisionGUID="36cb3abd-0468-413e-88ea-838ec0ac24be" CreationDate="2011-03-02T18:45:53.160" UserId="2158" Text="The most simple variation you can make is to change the type of cheese, or mix in multiple types.&#xD;&#xA;&#xD;&#xA;Some other ideas:&#xD;&#xA;&#xD;&#xA; - Cheddar and bacon&#xD;&#xA; - Provolone &amp; pesto (try it on sourdough)&#xD;&#xA; - Mozzarella, artichoke, &amp; sun-dried tomatoes&#xD;&#xA; - Roasted red peppers and turkey&#xD;&#xA; - Colby jack and jalapeños&#xD;&#xA; - Mozzarella, ricotta, and Italian sausage&#xD;&#xA; - Cheddar and apples&#xD;&#xA; - Cheddar and ham&#xD;&#xA; - Swiss and mushrooms&#xD;&#xA;&#xD;&#xA;And of course, it's always good with a side of tomato soup!" />
  <row Id="26269" PostHistoryTypeId="5" PostId="12714" RevisionGUID="cfaa18df-fe6f-48bd-a17a-a7c20b5957f5" CreationDate="2011-03-02T19:29:09.047" UserId="2389" Comment="edited body" Text="I was lucky enough to get a macaron session from a Michelin-starred pastry chef before Christmas and he gave me some invaluable tips.&#xD;&#xA;&#xD;&#xA; - Use an Italian meringue recipe. In&#xD;&#xA;   other words, pour warm sugar syrup on&#xD;&#xA;   to the egg whites instead of sugar&#xD;&#xA;   from the cupboard. The eggs will&#xD;&#xA;   already have been 'cooked' into&#xD;&#xA;   structure and will not require any&#xD;&#xA;   crusting. They will retain the same&#xD;&#xA;   shape that you pipe them out at. You&#xD;&#xA;   can bake them straight away, or in a&#xD;&#xA;   couple of hours - they won't be any&#xD;&#xA;   different.&#xD;&#xA;   &#xD;&#xA;   &#xD;&#xA; - When piping, use a moderate pressure.&#xD;&#xA;   Don't wring the bag out. Keep the&#xD;&#xA;   nozzle approx 2cm over the tray and&#xD;&#xA;   maintain that height while you pipe -&#xD;&#xA;   let the weight of the batter spread&#xD;&#xA;   the macaron out evenly. When there is&#xD;&#xA;   enough mixture in place (about 4cm&#xD;&#xA;   across?) stop squeezing and flick the&#xD;&#xA;   nozzle away in a controlled circular&#xD;&#xA;   motion to avoid creating a 'nipple'.&#xD;&#xA;&#xD;&#xA;I wrote about this including his recipe on [my blog here][1].&#xD;&#xA;&#xD;&#xA;PS. I just remembered that adding further weight to the Italian meringue technique a very prominent French chef in the UK, Raymond Blanc, said that he always uses this method. On his TV programme this week he said it delivers far more consistent results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://roastpotato.wordpress.com/2010/11/25/chocolate-and-caramel-macarons/" />
  <row Id="26270" PostHistoryTypeId="2" PostId="12729" RevisionGUID="66208b12-e5d0-4dbe-bfd6-c9915a8bbbce" CreationDate="2011-03-02T19:31:51.890" UserId="176" Text="I have seen restaurants with dishes containing &quot;Leek ashes&quot;.&#xD;&#xA;What do the ashes add to the dish?" />
  <row Id="26271" PostHistoryTypeId="1" PostId="12729" RevisionGUID="66208b12-e5d0-4dbe-bfd6-c9915a8bbbce" CreationDate="2011-03-02T19:31:51.890" UserId="176" Text="Leek ashes - why?" />
  <row Id="26272" PostHistoryTypeId="3" PostId="12729" RevisionGUID="66208b12-e5d0-4dbe-bfd6-c9915a8bbbce" CreationDate="2011-03-02T19:31:51.890" UserId="176" Text="&lt;ingredients&gt;" />
  <row Id="26273" PostHistoryTypeId="2" PostId="12730" RevisionGUID="db6369b4-5ebb-4966-a1fa-fa630c6cc12a" CreationDate="2011-03-02T19:45:44.657" UserId="4504" Text="I've seen references to leek ashes providing a smoky note to sauces and that this is a Spanish origin technique. Using it as a coating for steak also appears to be trendy, so I'd guess it's again for a subtle smoky flavour.  &#xD;&#xA;&#xD;&#xA;I'm most familiar with ashes being part of cheese.  For example, Morbier has a layer of vegetable ash in the middle, and some goat cheeses are rolled in ash.  I assume that originally this would have been for a preservative effect, but is now part of the character of the cheeses." />
  <row Id="26274" PostHistoryTypeId="5" PostId="12730" RevisionGUID="05e23c3e-d3a7-4b82-b64b-1c8f63957701" CreationDate="2011-03-02T19:53:44.540" UserId="4504" Comment="add link" Text="I've seen [references][1] to leek ashes providing a smoky note to sauces and that this is a Spanish origin technique. Using it as a coating for steak also appears to be trendy, so I'd guess it's again for a subtle smoky flavour.  &#xD;&#xA;&#xD;&#xA;I'm most familiar with ashes being part of cheese.  For example, Morbier has a layer of vegetable ash in the middle, and some goat cheeses are rolled in ash.  I assume that originally this would have been for a preservative effect, but is now part of the character of the cheeses.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://forums.egullet.org/index.php?/topic/87032-leek-ashes/" />
  <row Id="26275" PostHistoryTypeId="6" PostId="12729" RevisionGUID="21841c3f-1fdd-45f9-b0ed-2510cc20bb69" CreationDate="2011-03-02T19:55:33.320" UserId="4504" Comment="edited tags" Text="&lt;ingredients&gt;&lt;leeks&gt;" />
  <row Id="26276" PostHistoryTypeId="6" PostId="5927" RevisionGUID="e01ff826-c0ac-401c-b12b-fd88ed440c03" CreationDate="2011-03-02T20:58:21.583" UserId="1887" Comment="Retagged as &quot;preparation&quot; since this is about ingredients before they are cooked" Text="&lt;preparation&gt;&lt;learning&gt;" />
  <row Id="26277" PostHistoryTypeId="6" PostId="11092" RevisionGUID="c3573f12-9aa4-4b05-8b63-2a30f2b3feab" CreationDate="2011-03-02T21:01:42.130" UserId="1887" Comment="Retagged as &quot;cooking techniques&quot; since this is about adding heat to the ingredients" Text="&lt;cooking-techniques&gt;&lt;sauce&gt;" />
  <row Id="26278" PostHistoryTypeId="6" PostId="9665" RevisionGUID="ca04f89e-d701-4fde-bc49-08f3232cc9aa" CreationDate="2011-03-02T21:02:23.297" UserId="1887" Comment="Retagged as &quot;cooking techniques&quot; since this is about adding heat to the ingredients" Text="&lt;cooking-techniques&gt;&lt;salad&gt;&lt;chicken-breast&gt;" />
  <row Id="26279" PostHistoryTypeId="2" PostId="12731" RevisionGUID="f8b0cbff-8494-4ada-ab54-d330a062a590" CreationDate="2011-03-02T22:28:02.830" UserId="5093" Text="I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller peices) It turned out excellent! (I did not use the beef jerky gun)&#xD;&#xA;&#xD;&#xA;My question is, since I only have 2 more packets left and I want to try my own flavors, what do I need to use to create a cure?&#xD;&#xA;&#xD;&#xA;I'd like to stay away from salt if possible or at least reduce the salt content (possibly sea salt?). &#xD;&#xA;&#xD;&#xA;What exactly is the cure doing?" />
  <row Id="26280" PostHistoryTypeId="1" PostId="12731" RevisionGUID="f8b0cbff-8494-4ada-ab54-d330a062a590" CreationDate="2011-03-02T22:28:02.830" UserId="5093" Text="Beef jerky cure recipe" />
  <row Id="26281" PostHistoryTypeId="3" PostId="12731" RevisionGUID="f8b0cbff-8494-4ada-ab54-d330a062a590" CreationDate="2011-03-02T22:28:02.830" UserId="5093" Text="&lt;beef&gt;&lt;dehydrating&gt;&lt;curing&gt;" />
  <row Id="26282" PostHistoryTypeId="6" PostId="11092" RevisionGUID="31499138-5295-4b48-9cd1-d7c855ea75c1" CreationDate="2011-03-02T22:41:08.327" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;roux&gt;" />
  <row Id="26283" PostHistoryTypeId="6" PostId="5927" RevisionGUID="e71527cc-d469-4a95-a844-7a3825c18ca1" CreationDate="2011-03-02T22:43:27.590" UserId="41" Comment="edited tags" Text="&lt;preparation&gt;&lt;learning&gt;&lt;mixing&gt;" />
  <row Id="26284" PostHistoryTypeId="6" PostId="12729" RevisionGUID="8e0d86d9-49a8-4772-ac08-eca9fb8329c4" CreationDate="2011-03-02T22:44:02.363" UserId="41" Comment="edited tags" Text="&lt;leeks&gt;" />
  <row Id="26285" PostHistoryTypeId="6" PostId="9665" RevisionGUID="071b2468-056d-4d3b-9987-2d1f32b4d7a8" CreationDate="2011-03-02T22:44:27.310" UserId="41" Comment="edited tags" Text="&lt;salad&gt;&lt;chicken-breast&gt;" />
  <row Id="26291" PostHistoryTypeId="4" PostId="12731" RevisionGUID="4a1a9a17-0f72-4637-9bf4-6959ab587f95" CreationDate="2011-03-02T23:18:06.017" UserId="41" Comment="edited title" Text="How to cure beef jerky with a minimum of salt?" />
  <row Id="26292" PostHistoryTypeId="25" PostId="12731" RevisionGUID="2f00157c-8d36-47fe-8d86-bd995b876f15" CreationDate="2011-03-02T23:22:52.223" Comment="http://twitter.com/#!/StackCooking/status/43088913069383680" />
  <row Id="26293" PostHistoryTypeId="2" PostId="12733" RevisionGUID="3f400779-3916-4418-a535-f7cd3f56212a" CreationDate="2011-03-02T23:37:16.803" UserId="2832" Text="The salt in the cure inhibits bacterial growth (particularly if the salt is one made for curing, and contains nitrates). So you should be warned that you are trading a few blood pressure points for enhanced risk of foodborne illness.  Unfortunately, I think your options are rather limited -- either to keep the salt as-is, or forgo jerky in your diet." />
  <row Id="26294" PostHistoryTypeId="2" PostId="12734" RevisionGUID="78e5b37c-1ec4-4e8e-a8e4-18bd72f521a0" CreationDate="2011-03-02T23:50:56.573" UserDisplayName="user5094" Text="I've tried 370 as well as starting out with 500 &amp; dropping to 350 after 10 mins (covering the top with an aluminium foil in this case). The correct param has always been inserting a meat thermometer to ensure that it hits 175 deg at the meatiest part of the breast (attn: thermometer shouldn't touch the bone)" />
  <row Id="26295" PostHistoryTypeId="2" PostId="12735" RevisionGUID="1aba5403-e9e0-4232-aaf0-0e58b78bec69" CreationDate="2011-03-03T00:00:32.417" UserDisplayName="user5094" Text="Ginger+garlic paste+red chilli powder+olive oil+salt+lemon &amp; grill it.." />
  <row Id="26296" PostHistoryTypeId="2" PostId="12736" RevisionGUID="8ac99667-aded-4ffa-a17a-6b3dd6cd84e4" CreationDate="2011-03-03T00:13:17.310" UserId="4935" Text="How does one find recipes given an ingredient rather than the recipe name?" />
  <row Id="26297" PostHistoryTypeId="1" PostId="12736" RevisionGUID="8ac99667-aded-4ffa-a17a-6b3dd6cd84e4" CreationDate="2011-03-03T00:13:17.310" UserId="4935" Text="How does one find recipes given an ingredient rather than the recipe name?" />
  <row Id="26298" PostHistoryTypeId="3" PostId="12736" RevisionGUID="8ac99667-aded-4ffa-a17a-6b3dd6cd84e4" CreationDate="2011-03-03T00:13:17.310" UserId="4935" Text="&lt;ingredients&gt;" />
  <row Id="26299" PostHistoryTypeId="2" PostId="12737" RevisionGUID="3d601e16-85df-4cff-b7e2-ee2dfb4432e1" CreationDate="2011-03-03T00:23:50.473" UserId="22" Text="http://www.recipepuppy.com/ seems to generally be quite good." />
  <row Id="26300" PostHistoryTypeId="2" PostId="12738" RevisionGUID="e7922083-b5ff-45ee-806e-754b3b73bc17" CreationDate="2011-03-03T00:57:04.043" UserId="1415" Text="google recipe search! http://www.google.com/landing/recipes/" />
  <row Id="26301" PostHistoryTypeId="25" PostId="12729" RevisionGUID="179e47aa-3de4-4bfc-8457-902dab4c4e19" CreationDate="2011-03-03T02:22:52.540" Comment="http://twitter.com/#!/StackCooking/status/43134213268045826" />
  <row Id="26302" PostHistoryTypeId="6" PostId="12736" RevisionGUID="035e2a99-a44a-449b-85ed-5b112f354721" CreationDate="2011-03-03T02:27:03.177" UserId="41" Comment="edited tags" Text="&lt;resources&gt;" />
  <row Id="26303" PostHistoryTypeId="2" PostId="12739" RevisionGUID="4ebc11c8-60c0-4e93-9155-537a43ddc8c3" CreationDate="2011-03-03T02:37:34.960" UserId="5095" Text="http://allrecipes.com/Search/Ingredients.aspx&#xD;&#xA;&#xD;&#xA;This site has tons of good recipes. You can include up to 4 ingredients, pick a category, and enter additional keywords." />
  <row Id="26304" PostHistoryTypeId="5" PostId="12738" RevisionGUID="517b0297-62c3-47ff-ab5c-2bd26c8e4efc" CreationDate="2011-03-03T02:57:36.803" UserId="3203" Comment="added 8 characters in body; deleted 8 characters in body" Text="google recipe search! http://www.google.com/landing/recipes/" />
  <row Id="26305" PostHistoryTypeId="2" PostId="12740" RevisionGUID="cbc4b55e-c6a9-462f-ae5a-795c4c1ea417" CreationDate="2011-03-03T05:03:07.790" UserId="60" Text="## Supercook&#xD;&#xA;&#xD;&#xA;[Supercook][1]'s core feature is a &quot;pantry inventory&quot; system. &#xD;&#xA;&#xD;&#xA;You basically fill in all the ingredients you have in your kitchen. You are presented with recipe choices based on a subset of your ingredients, as you enter them. You can then &quot;emphasize&quot; certain ingredients which makes them a _required_ ingredient in the recipes you are shown. It will also show recipes where you are only missing 1-3 ingredients; useful if you don't mind running to the grocery store. You can also exclude specific ingredients from recipe results.&#xD;&#xA;&#xD;&#xA;Creating an account permits you to save your ingredients as well as your favorite recipes. You can also generate shopping lists based on the missing ingredients from your favorite recipes that you don't currently have in stock.&#xD;&#xA;&#xD;&#xA;The quality of recipes varies a lot. Supercook sources its recipes from many other sites, including: Allrecipes, Recipezaar, Epicurious, FoodGeeks and others. Some sites (like Allrecipes) I feel have a lot of &quot;filler&quot; recipes, which are simply present for search results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;## Epicurious&#xD;&#xA;&#xD;&#xA;[Epicurious][2] doesn't provide the &quot;pantry inventory&quot; aspect that Supercook does, but it is very useful in its own way. &#xD;&#xA;&#xD;&#xA;With Epicurious you search for your main ingredient, e.g. chicken, and then refine your search using ingredients and other parameters such as: meal, dietary requirements, holiday, cuisine, and preparation method (among others). I find their interface very intuitive.&#xD;&#xA;&#xD;&#xA;One of Epicurious' greatest strengths is the quality of its recipes. Many of the recipes are originally from the reputable food magazines Gourmet and Bon Appetit. I find the recipe ratings to be very accurate, and the community feedback on the recipes is also of a reasonably high caliber. I also find their original content recipes to be very high quality. They often come up with quality themed recipes for major holidays, including full menus.&#xD;&#xA;&#xD;&#xA;They also have a useful iPhone/iPad app that provides recipe syncing. I often use the iPhone app when grocery shopping to check off ingredients that I need for whatever dish I'm planning to make.&#xD;&#xA;&#xD;&#xA;## Allrecipes&#xD;&#xA;&#xD;&#xA;[Allrecipes][3] is another site I have used.&#xD;&#xA;&#xD;&#xA;Allrecipes has a general purpose recipe search, similar to Epicurious. It also has an [ingredient search][4] that is similar to Supercook. The ingredient search doesn't provide the ability to save your pantry inventory like Supercook does, but is more of an ad hoc way to find recipes based on a list of ingredients and exclusions.&#xD;&#xA;&#xD;&#xA;Unfortunately, I find the recipe quality to be rather low here. There are a lot of user submitted recipes which tend to range in quality from mediocre to atrocious. The feedback left by the community is also subpar. I tend to use it when I want a _really_ basic recipe to use as a base for something more. They do have a lot of these &quot;filler recipes&quot;, as I call them, which are very simple and often missing a thing or three that make them memorable. This is useful for experimenting or giving yourself ideas.&#xD;&#xA;&#xD;&#xA;## Food Network&#xD;&#xA;&#xD;&#xA;[Food Network][5] is another site I use that functions very similarly to Epicurious. &#xD;&#xA;&#xD;&#xA;Food Network has a general purpose recipe search that permits filtering of results by cuisine, ingredients, technique, show, tv personality, and others. &#xD;&#xA;&#xD;&#xA;I use Food Network primarily to look up recipes that I've seen on a Food Network show before, but didn't record at the time. I also find it very useful for finding new recipes by a chef I like. It's pretty much the canonical source for all Alton Brown recipes for example.&#xD;&#xA;&#xD;&#xA;The community feedback and recipe ratings are middle of the road. I find they are less reliable than Epicurious, but far more reliable than Allrecipes. &#xD;&#xA;&#xD;&#xA;[1]: http://www.supercook.com/&#xD;&#xA;[2]: http://www.epicurious.com/&#xD;&#xA;[3]: http://allrecipes.com/&#xD;&#xA;[4]: http://allrecipes.com/Search/Ingredients.aspx&#xD;&#xA;[5]: http://www.foodnetwork.com/" />
  <row Id="26306" PostHistoryTypeId="2" PostId="12741" RevisionGUID="12bf0751-96a4-4693-ab3e-ebd0ac792cee" CreationDate="2011-03-03T05:18:33.217" UserId="4483" Text="An alternative technique is to freeze the pastry in the pie dish.       &#xD;&#xA;Then take the frozen pastry out of the dish and put it in the oven - it should bake before it defrosts and goes out of shape.  &#xD;&#xA; " />
  <row Id="26307" PostHistoryTypeId="2" PostId="12742" RevisionGUID="037ccc58-c74a-4d8c-b5f0-a001e06bcf55" CreationDate="2011-03-03T05:41:07.657" UserId="4483" Text="So you melt the butter and mix the flour in = easy     &#xD;&#xA;Adding the first bit of milk and making a paste = easy&#xD;&#xA;&#xD;&#xA;Now getting from that to a sauce without lumps = tricky.&#xD;&#xA;&#xD;&#xA;Other than cheating and just using a power whisk or putting the resulting mess through a sieve are there any other tips?&#xD;&#xA;" />
  <row Id="26308" PostHistoryTypeId="1" PostId="12742" RevisionGUID="037ccc58-c74a-4d8c-b5f0-a001e06bcf55" CreationDate="2011-03-03T05:41:07.657" UserId="4483" Text="white sauce / bechemel - without lumps" />
  <row Id="26309" PostHistoryTypeId="3" PostId="12742" RevisionGUID="037ccc58-c74a-4d8c-b5f0-a001e06bcf55" CreationDate="2011-03-03T05:41:07.657" UserId="4483" Text="&lt;cooking-techniques&gt;&lt;sauces&gt;" />
  <row Id="26310" PostHistoryTypeId="2" PostId="12743" RevisionGUID="2c58abc6-8cda-4367-a9b0-5d7f36777df6" CreationDate="2011-03-03T06:02:24.487" UserId="1236" Text="In my experience, you want to add as little milk as possible at first, whisking well, then very gradually add more milk as you whisk vigorously the entire time.  From your second line, I think you've got the &quot;small amount&quot; part covered.  If you're not already doing this, whisk as you pour - once you start adding milk, I recommend to not stop whisking until the milk is incorporated.&#xD;&#xA;&#xD;&#xA;I was also told that you should use warm/hot milk (I give it a quick hit with the microwave) instead of cold.  That might be the difference that's causing yours to lump if you're already whisking very well.  I don't always heat my milk and still get a good consistency, but I also whisk like a madman.  I would recommend trying to the milk and see it if helps." />
  <row Id="26311" PostHistoryTypeId="5" PostId="12742" RevisionGUID="b4579b73-7131-45e7-a75a-02b03aa0927f" CreationDate="2011-03-03T06:04:56.760" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How not to mess up bechamel scauce](http://cooking.stackexchange.com/questions/4381/how-not-to-mess-up-bechamel-scauce)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;So you melt the butter and mix the flour in = easy     &#xD;&#xA;Adding the first bit of milk and making a paste = easy&#xD;&#xA;&#xD;&#xA;Now getting from that to a sauce without lumps = tricky.&#xD;&#xA;&#xD;&#xA;Other than cheating and just using a power whisk or putting the resulting mess through a sieve are there any other tips?&#xD;&#xA;" />
  <row Id="26312" PostHistoryTypeId="10" PostId="12742" RevisionGUID="61f960e7-fa30-4fa1-babc-98b76a3ae2de" CreationDate="2011-03-03T06:04:56.683" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="26313" PostHistoryTypeId="5" PostId="12742" RevisionGUID="ffe988ac-90e9-4125-af67-634e4a548398" CreationDate="2011-03-03T06:07:12.487" UserId="60" Comment="retag and spelling; edited tags" Text="&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [How not to mess up bechamel scauce](http://cooking.stackexchange.com/questions/4381/how-not-to-mess-up-bechamel-scauce)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;&#xD;&#xA;So you melt the butter and mix the flour in = easy     &#xD;&#xA;Adding the first bit of milk and making a paste = easy&#xD;&#xA;&#xD;&#xA;Now getting from that to a sauce without lumps = tricky.&#xD;&#xA;&#xD;&#xA;Other than cheating and just using a power whisk or putting the resulting mess through a sieve are there any other tips?&#xD;&#xA;" />
  <row Id="26314" PostHistoryTypeId="4" PostId="12742" RevisionGUID="ffe988ac-90e9-4125-af67-634e4a548398" CreationDate="2011-03-03T06:07:12.487" UserId="60" Comment="retag and spelling; edited tags" Text="white sauce / bechamel - without lumps" />
  <row Id="26315" PostHistoryTypeId="6" PostId="12742" RevisionGUID="ffe988ac-90e9-4125-af67-634e4a548398" CreationDate="2011-03-03T06:07:12.487" UserId="60" Comment="retag and spelling; edited tags" Text="&lt;sauce&gt;&lt;bechamel&gt;" />
  <row Id="26316" PostHistoryTypeId="6" PostId="9220" RevisionGUID="9e785ce6-c67f-4b50-a461-28036a13bb33" CreationDate="2011-03-03T06:10:10.300" UserId="60" Comment="edited tags" Text="&lt;sauce&gt;&lt;cornstarch&gt;" />
  <row Id="26317" PostHistoryTypeId="5" PostId="4381" RevisionGUID="845f19db-048f-463a-afa0-f747da0c667d" CreationDate="2011-03-03T06:12:20.720" UserId="60" Comment="spelling, formatting, syntax, and tag" Text="When I make Béchamel sauce I keep getting different results.&#xD;&#xA;&#xD;&#xA;Sometimes the sauce ends too liquidy and never seems to firm up. Other times it might get all lumpy, despite me using a recipe that has worked fine in the past.&#xD;&#xA;&#xD;&#xA;Are there any general preparation rules or tips to ensure consistent results when making a Béchamel sauce?" />
  <row Id="26318" PostHistoryTypeId="4" PostId="4381" RevisionGUID="845f19db-048f-463a-afa0-f747da0c667d" CreationDate="2011-03-03T06:12:20.720" UserId="60" Comment="spelling, formatting, syntax, and tag" Text="How not to mess up Béchamel sauce" />
  <row Id="26319" PostHistoryTypeId="6" PostId="4381" RevisionGUID="845f19db-048f-463a-afa0-f747da0c667d" CreationDate="2011-03-03T06:12:20.720" UserId="60" Comment="spelling, formatting, syntax, and tag" Text="&lt;sauce&gt;&lt;bechamel&gt;" />
  <row Id="26320" PostHistoryTypeId="6" PostId="5497" RevisionGUID="83c3ac6f-7cc6-479d-9b31-a3b927903aef" CreationDate="2011-03-03T06:13:28.240" UserId="60" Comment="edited tags" Text="&lt;equipment&gt;&lt;dough&gt;&lt;pie&gt;" />
  <row Id="26321" PostHistoryTypeId="2" PostId="12744" RevisionGUID="5a90a7f7-9f22-4a5c-839d-751384352136" CreationDate="2011-03-03T08:15:23.343" UserId="3203" Text="I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings&#xD;&#xA;&#xD;&#xA;I use extra insulation on the lid and a digital submersible flexible probe thermometer. The whole setup only loses around one degree C per hour with four servings&#xD;&#xA;&#xD;&#xA;I want to go to party scale, say 30 to 40 servings, what are my chances of success?&#xD;&#xA;&#xD;&#xA;Should I just get three or four chilly bins or just one large bin?&#xD;&#xA;&#xD;&#xA;Has anyone had success at large scale sous-vide at home?&#xD;&#xA;&#xD;&#xA;I am using it for chicken breasts and sliced fatty beef cuts. These are home-kill cuts so I know of the quality and cleanliness&#xD;&#xA;" />
  <row Id="26322" PostHistoryTypeId="1" PostId="12744" RevisionGUID="5a90a7f7-9f22-4a5c-839d-751384352136" CreationDate="2011-03-03T08:15:23.343" UserId="3203" Text="Party scale sous-vide" />
  <row Id="26323" PostHistoryTypeId="3" PostId="12744" RevisionGUID="5a90a7f7-9f22-4a5c-839d-751384352136" CreationDate="2011-03-03T08:15:23.343" UserId="3203" Text="&lt;sous-vide&gt;&lt;party-scale&gt;" />
  <row Id="26324" PostHistoryTypeId="25" PostId="12736" RevisionGUID="0a8b4eef-280b-46c2-85f4-3a066aa3f833" CreationDate="2011-03-03T08:22:52.590" Comment="http://twitter.com/#!/StackCooking/status/43224810439983104" />
  <row Id="26325" PostHistoryTypeId="6" PostId="12744" RevisionGUID="0c51d9f2-3aa0-48dd-bd35-cb9edc9ef830" CreationDate="2011-03-03T08:24:36.680" UserId="60" Comment="edited tags" Text="&lt;sous-vide&gt;&lt;catering&gt;" />
  <row Id="26326" PostHistoryTypeId="6" PostId="12744" RevisionGUID="300d02b6-8f5c-4d11-8671-92e55b9a8aab" CreationDate="2011-03-03T08:43:56.607" UserId="3203" Comment="edited tags" Text="&lt;sous-vide&gt;&lt;party&gt;" />
  <row Id="26327" PostHistoryTypeId="6" PostId="12744" RevisionGUID="fbc87edb-a751-4d20-82d1-c0012356a91d" CreationDate="2011-03-03T08:48:33.953" UserId="60" Comment="edited tags" Text="&lt;sous-vide&gt;&lt;catering&gt;" />
  <row Id="26328" PostHistoryTypeId="2" PostId="12745" RevisionGUID="4261e183-62c9-4c13-91c6-3f1fb4af195c" CreationDate="2011-03-03T08:51:10.083" UserId="60" Text="" />
  <row Id="26329" PostHistoryTypeId="2" PostId="12746" RevisionGUID="a001feb0-d2ab-4566-bf81-aa8773c3f11f" CreationDate="2011-03-03T08:51:10.083" UserId="60" Text="Questions about cooking for events with larger groups of people, e.g. parties, weddings, banquets" />
  <row Id="26330" PostHistoryTypeId="6" PostId="402" RevisionGUID="423ddac5-409a-4e02-9c5c-cba9947ccba1" CreationDate="2011-03-03T08:52:50.097" UserId="60" Comment="edited tags" Text="&lt;cooking-techniques&gt;&lt;catering&gt;" />
  <row Id="26331" PostHistoryTypeId="6" PostId="4621" RevisionGUID="1a43e767-fa07-4c7d-b02f-4f5fd17a43cf" CreationDate="2011-03-03T08:53:57.367" UserId="60" Comment="edited tags" Text="&lt;allergy&gt;&lt;tips&gt;" />
  <row Id="26332" PostHistoryTypeId="5" PostId="12746" RevisionGUID="320eef37-afd9-4e68-8913-6a750b96e1f1" CreationDate="2011-03-03T09:01:54.507" UserId="60" Comment="added 8 characters in body" Text="This tag is for questions about cooking for larger groups of people. e.g. weddings, parties, and banquets" />
  <row Id="26333" PostHistoryTypeId="2" PostId="12747" RevisionGUID="af9f9af9-68a5-4b34-8d19-f2afba2c3cd4" CreationDate="2011-03-03T09:53:52.173" UserId="60" Text="### Volume&#xD;&#xA;&#xD;&#xA;Volume is usually the primarily advertised statistic for rice cookers. This indicates the volume of cooked rice that can be prepared in one cycle. Common sizes include 5.5 cups and 10 cups. 5.5 cups is completely adequate for a family of five people for a single meal. &#xD;&#xA;&#xD;&#xA;### Bowl quality&#xD;&#xA;&#xD;&#xA;Bowls in entry-level models are typically aluminum. Higher end models will be stainless steel. The same heating properties present in pans are relevant here. Aluminum heats quickly, and unevenly. Steel provides a more even heat.&#xD;&#xA;&#xD;&#xA;Also of concern is the interior of the bowl. Nearly all bowls have a non-stick coating of varying quality. I've seen the coating start to flake off within a handful of uses on the cheaper rice makers. Higher end bowls can have a durable coating that lasts years or longer.&#xD;&#xA;&#xD;&#xA;### Cooking logic&#xD;&#xA;&#xD;&#xA;The simplest and cheapest rice makers will have basic static logic. You put rice in, push a button, and the logic simply applies X amount of heat for Y minutes.&#xD;&#xA;&#xD;&#xA;Higher end models also have additional functions including:&#xD;&#xA;&#xD;&#xA;* Presets for multiple varieties of rice&#xD;&#xA;* Delayed/scheduled cooking (like a slow cooker)&#xD;&#xA;* Keep warm functionality &#xD;&#xA;* Digital displays&#xD;&#xA;* Elapsed/remaining time displayed&#xD;&#xA;* Dynamic monitoring and adjustment of temperature/humidity &#xD;&#xA;&#xD;&#xA;### Cooking/Heating method&#xD;&#xA;&#xD;&#xA;Most rice makers use a simple coiled electric heating element located under the bowl. This is a major cause of overcooked/browned/burnt parts where the rice contacts the heated area. This is exacerbated by cheaper aluminum bowls.&#xD;&#xA;&#xD;&#xA;Higher end rice makers use induction heating. Induction is a rapidly alternating magnetic field which uses the _entire bowl_ as the heating element. This heats much more evenly and is far less likely (almost impossible) to burn the rice.&#xD;&#xA;&#xD;&#xA;The highest end rice makers add pressure cooking capabilities. Pressure cooked rice purportedly is softer, and retains softness longer than regular cooked rice.&#xD;&#xA;&#xD;&#xA;### Brand &amp; price&#xD;&#xA;&#xD;&#xA;This is probably the most important. In my experience, you actually get what you pay for. Without fail every American brand rice maker (presumably made in China)  I've used has been atrocious. The most positive thing I can say about one is &quot;it worked great for the first batch&quot;.&#xD;&#xA;&#xD;&#xA;There is one Japanese manufacturer that stands out from the pack: [Zojirushi][1]. I cannot overstate how amazing their product is. It literally just works, every time. I received the [Zojirushi NP-HBC10 5-1/2-Cup Rice Cooker and Warmer with Induction Heating System][2] as a gift over two years ago. I have used the hell out of this thing and have never had a less than perfect batch of rice.&#xD;&#xA;&#xD;&#xA;[1]: http://www.zojirushi.com/user/scripts/user/prod_category.php?prod_category_id=1&#xD;&#xA;[2]: http://amzn.to/erMSZf" />
  <row Id="26334" PostHistoryTypeId="25" PostId="12744" RevisionGUID="5f3c2421-a970-4693-8fb3-168be58da66b" CreationDate="2011-03-03T11:22:52.633" Comment="http://twitter.com/#!/StackCooking/status/43270107975258112" />
  <row Id="26335" PostHistoryTypeId="2" PostId="12748" RevisionGUID="80c5902a-6a68-4aa0-9a51-b56646983ddf" CreationDate="2011-03-03T12:24:47.667" UserId="5036" Text="If a recipe calls for tamari, can I use plain soy sauce instead?  If using one for the other, what effect would it have on a recipe?" />
  <row Id="26336" PostHistoryTypeId="1" PostId="12748" RevisionGUID="80c5902a-6a68-4aa0-9a51-b56646983ddf" CreationDate="2011-03-03T12:24:47.667" UserId="5036" Text="What's the difference between tamari and soy sauce?" />
  <row Id="26337" PostHistoryTypeId="3" PostId="12748" RevisionGUID="80c5902a-6a68-4aa0-9a51-b56646983ddf" CreationDate="2011-03-03T12:24:47.667" UserId="5036" Text="&lt;substitutions&gt;&lt;asian-cuisine&gt;&lt;soy&gt;" />
  <row Id="26338" PostHistoryTypeId="2" PostId="12749" RevisionGUID="85fe4ee8-35ed-4137-a09a-3ad6170dc0ef" CreationDate="2011-03-03T12:53:10.153" UserId="4580" Text="Just a moment ago, I was making muffins. The recipe calls for 125ml oil.  &#xD;&#xA;As a footnote, it says that you can replace the oil with 125g butter.&#xD;&#xA;&#xD;&#xA;Can you do so in every recipe (not just muffins or pastry)?&#xD;&#xA;&#xD;&#xA;I've found [this][1], but the amounts aren't the same (while my recipe says to use the same amount).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2323/substituting-butter-for-oil-does-it-matter-for-baked-goods" />
  <row Id="26339" PostHistoryTypeId="1" PostId="12749" RevisionGUID="85fe4ee8-35ed-4137-a09a-3ad6170dc0ef" CreationDate="2011-03-03T12:53:10.153" UserId="4580" Text="Conversion rule: how to switch oil and butter?" />
  <row Id="26340" PostHistoryTypeId="3" PostId="12749" RevisionGUID="85fe4ee8-35ed-4137-a09a-3ad6170dc0ef" CreationDate="2011-03-03T12:53:10.153" UserId="4580" Text="&lt;oil&gt;&lt;butter&gt;&lt;conversion&gt;" />
  <row Id="26341" PostHistoryTypeId="2" PostId="12750" RevisionGUID="bb4f414f-f77a-40a2-9fa1-4976548e64c7" CreationDate="2011-03-03T13:02:24.837" UserId="2832" Text="Tamari is a particular Japanese variant of soy sauce.  It's a bit stronger, though I'm not sure of the actual differences in production between the two.  If you substituted standard soy sauce in for tamari, I'd imagine the recipe would taste less of the sauce, at a rate proportional to the amount of sauce for which the recipe calls.  Maybe adding more soy sauce to the recipe would approximate the effect, or reducing it by some amount before adding, but that is pure conjecture on my part." />
  <row Id="26343" PostHistoryTypeId="2" PostId="12752" RevisionGUID="0cecf151-be13-49af-a016-ed7bb9310d5e" CreationDate="2011-03-03T13:14:03.190" UserId="67" Text="When we moved to the Netherlands as a kid, I was dismayed at first that they didn't do grilled cheese -- they did toasted cheese, which has a different texture (and of course, different cheese), but can be a nice variation as it seems a little lighter, as it's not as dense:&#xD;&#xA;&#xD;&#xA;1. make two open-face cheese sandwiches&#xD;&#xA;2. place in a toaster oven, and toast.&#xD;&#xA;3. join the two sides together&#xD;&#xA;&#xD;&#xA;(It's possible this wasn't their technique, but it's fast &amp; easy.  You can lightly butter the bottom of the bread before toasting).&#xD;&#xA;&#xD;&#xA;As for additions to grilled cheese ... Allison already mentioned mustard, but also any fresh herbs, almost any thinly sliced meat (salami hasn't been mentioned yet; also roast beef for a melt), and I'll often add sliced tomatoes when grilling them (haven't tried it when toasting).&#xD;&#xA;&#xD;&#xA;Also, consider looking towards similar dishes from other cultures:&#xD;&#xA;&#xD;&#xA;* cuban sandwich : swiss, ham, roast pork, pickles&#xD;&#xA;* panini : just about anything; often has a green (spinich, arugula, basil) or other vegetables (roasted peppers, tomatoes, grilled zucchini or eggplant), flavorful spread (aioli, pesto, tapenade), meat, etc." />
  <row Id="26344" PostHistoryTypeId="2" PostId="12753" RevisionGUID="98ec5111-27e9-4e55-870e-8d750f044fc6" CreationDate="2011-03-03T13:18:30.690" UserId="67" Text="It doesn't answer the follow-up question, but one subtle difference is that tamari doesn't always have wheat in it, while soy always does.&#xD;&#xA;&#xD;&#xA;This means, if you're cooking for people with gluten intollerance, some types of tamari is safe, while soy sauce never is.&#xD;&#xA;&#xD;&#xA;(I've made the mistake of using soy when cooking for someone ... I now have a bottle of wheat free tamari stashed for the next time, but I've yet to compare the two directly)" />
  <row Id="26345" PostHistoryTypeId="2" PostId="12754" RevisionGUID="d1997cc2-8e7e-459e-bfca-dea113e9f28f" CreationDate="2011-03-03T13:50:25.203" UserId="4489" Text="&gt; Has anyone had success at large scale sous-vide at home?&#xD;&#xA;&#xD;&#xA;My scale was not quite as big as yours, but I cooked my Thanksgiving turkey for the extended family this year sous vide. Not only was the outcome a huge hit among the guests, but it was a huge relief for (your truly) the chef.&#xD;&#xA;&#xD;&#xA;&gt; I want to go to party scale, say 30 to 40 servings, what are my chances of success?&#xD;&#xA;&#xD;&#xA;In my experience, scaling up is one of the biggest advantages of cooking sous vide. Cooking 30-40 servings on a home stove would be a daunting prospect, to say the least. With sous vide, 15–20 servings is only marginally more work than 4–6. Again, I've not done 30–40, but it should scale accordingly.&#xD;&#xA;&#xD;&#xA;&gt; Should I just get three or four chilly bins or just one large bin?&#xD;&#xA;&#xD;&#xA;If your food will fit in one cooler, it will work, but I think you'll find it much easier to use more. The more water you have, the slower it will lose heat, and thus, the less you will have to pay attention to it. I also typically cook chicken and beef at separate temperatures, so I would probably have two coolers for chicken and two for beef." />
  <row Id="26346" PostHistoryTypeId="5" PostId="4346" RevisionGUID="4366e3cc-c40f-446c-bbbe-1d87627581dd" CreationDate="2011-03-03T13:57:35.883" UserId="1148" Comment="added 3 characters in body" Text="It keeps the heat in, so you can switch techniques from a pure grilling technique (Open Lid, hot coals = direct radiant heat) to a baking/smoking technique.&#xD;&#xA;&#xD;&#xA;For example, when I do a duck breast, I put all the heat on one side of the grill (i.e. 2/4 gas burners, or pile the charcoal on one side).&#xD;&#xA;&#xD;&#xA;I sear the breast skin up directly over the heat, and then flip it to brown and crisp the skin.  Once the fat starts to render, I get flare ups that are completely un-manageable. &#xD;&#xA;&#xD;&#xA;The solution is to move the breast to the cool side, and shut the lid, so that it bakes and smokes for a few minutes to finish off the cooking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26347" PostHistoryTypeId="25" PostId="12748" RevisionGUID="388aeb12-4e36-4f53-ac69-ffa8f5b5566e" CreationDate="2011-03-03T14:22:52.977" Comment="http://twitter.com/#!/StackCooking/status/43315408668860416" />
  <row Id="26348" PostHistoryTypeId="2" PostId="12755" RevisionGUID="7f330191-7ed2-4d16-a43b-79e23404e574" CreationDate="2011-03-03T14:53:41.640" UserId="1236" Text="I have a bottle of San-J Tamari (black label) in my fridge and the back reads:&#xD;&#xA;&#xD;&#xA;&gt;Tamari is a premium soy sauce made with more soybeans than ordinary soy sauce giving it a richer, smoother, more complex taste. Tamari has more flavor enhancing properties than salt. Add 1 tsp. (320 mg sodium) instead of tsp. salt (590 mg sodium) to reduce sodium intake. Stir-fry or marinate poultry, meat fish and vegetables. Add 1-2 tsp. to perk up sauces, soups, gravies and casseroles.&#xD;&#xA;&#xD;&#xA;In my experience, I use a little less tamari when substituting it for regular soy sauce.  As Sean mentioned, it's definitely a bit stronger than regular soy sauce.  I eyeball most of the time, but I'd say I use 1/2 to 3/4 portion of tamari when substituting it for regular soy sauce.&#xD;&#xA;&#xD;&#xA;I reach for the tamari when I want a bit more of a complex flavor on something plain like rice - when the soy sauce is to be the star of the dish, essentially.  I tend to use regular soy sauce when mixing into a larger homemade sauce or where the soy sauce flavor will blend into the background because the recipe calls for so many other strong ingredients.  &#xD;&#xA;&#xD;&#xA;Oh, and tamari seems to add a bit of an almost &quot;smoky&quot; flavor, it seems.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26349" PostHistoryTypeId="2" PostId="12756" RevisionGUID="6099581a-3b65-463c-b87e-7ba03a57368b" CreationDate="2011-03-03T15:13:44.040" UserId="41" Text="Butter and cooking oil are **not** interchangeable in every recipe.&#xD;&#xA;&#xD;&#xA;  * Butter actually has water in it, while oil is a pure lipid.  This can cause problems with water-sensitive preparations, for example a choux paste (where the proper ratio of water to flour is extremely important) or anything using melted chocolate (where the water in butter can cause it to seize).&#xD;&#xA;&#xD;&#xA;  * Butter can also be whipped; oil definitely cannot (except coconut oil).  You normally wouldn't use olive or sunflower oil in, for example, an icing.&#xD;&#xA;&#xD;&#xA;  * Butter is a solid at room temperature, while oil is a liquid.  When making something that needs to be relatively solid - for example, bread or pie dough or anything requiring a [beurre manié][1] - you do not want to substitute butter for oil.  Shortening is a better substitute.&#xD;&#xA;&#xD;&#xA;  * Butter has a *much* lower smoke point and will scorch at temperatures that oils are often subjected to.  You have to be very careful when frying anything in butter, and you'll need to watch carefully if baking with butter at very high temperatures.&#xD;&#xA;&#xD;&#xA;You have to understand the recipe you are making if you want to know how to do the conversion (or if a conversion is even possible).  If the recipe is fat-dependent, you need to use more butter than oil.  If it is water-dependent, you generally should use *less* butter.  If it is both, you likely can't do a direct substitution and will have to add or remove something else.  And if the recipe relies on the solid/liquid state of the fat, then you simply cannot substitute.&#xD;&#xA;&#xD;&#xA;Muffins just happen to be one of those things where it really doesn't matter much.  Like all quickbreads, you can vary the amount of fat substantially and all it will do is change the texture of the final dish; quickbreads with more fat tend to be richer, more moist, and less dense.  The Joy of Cooking recipe for waffle batter recommends anywhere from 1/4 cup to 1 cup of butter, which is a pretty wide margin of error; in recipes like that, you can usually play fast and loose with the substitutions.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beurre_mani%C3%A9" />
  <row Id="26350" PostHistoryTypeId="6" PostId="12749" RevisionGUID="178f9163-d951-4bd7-a94b-eecb1a539be9" CreationDate="2011-03-03T15:14:40.857" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;oil&gt;&lt;butter&gt;&lt;fats&gt;" />
  <row Id="26351" PostHistoryTypeId="6" PostId="402" RevisionGUID="c77c1f13-4f3f-4e0d-a9e5-7d8f1eeafee6" CreationDate="2011-03-03T15:18:55.287" UserId="41" Comment="edited tags" Text="&lt;bulk-cooking&gt;&lt;catering&gt;" />
  <row Id="26352" PostHistoryTypeId="6" PostId="4381" RevisionGUID="b33a28f0-a793-4c70-8bdf-ecd02cea9db8" CreationDate="2011-03-03T15:19:45.083" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;bechamel&gt;&lt;french-cuisine&gt;" />
  <row Id="26353" PostHistoryTypeId="2" PostId="12757" RevisionGUID="2475693e-c4db-4ef2-b1d7-1ef5c75b668c" CreationDate="2011-03-03T16:44:10.997" UserId="2832" Text="I am assuming you are talking about a charcoal grill.  When grilling over direct heat, using the lid serves two functions:&#xD;&#xA;&#xD;&#xA;First, your food will cook, albeit to a far lesser degree, on the sides that are not facing the coals.  Putting the lid on will trap heat in your grill, providing convection as well as direct cooking.&#xD;&#xA;&#xD;&#xA;Also, you will be providing less oxygen to your coals with the lid on.  This is key in controlling flareups. This is the more important benefit.  The biggest risk to ruining your grilled food is the intense heat from flareups on your grill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26354" PostHistoryTypeId="2" PostId="12758" RevisionGUID="80755580-a1c6-4a9b-bd00-e424bdc4a0ac" CreationDate="2011-03-03T16:56:14.437" UserId="3169" Text="I am fully in the &quot;make your own&quot; camp here.  Get low sodium bullion cubes.  Chicken, beef, etc. to use as the base.  Then add in the other spices like the onion, garlic, etc.  You can mix up a batch and keep it in an old spice jar ready for use.&#xD;&#xA;&#xD;&#xA; I did that a lot during hard times.  " />
  <row Id="26355" PostHistoryTypeId="2" PostId="12759" RevisionGUID="64b5dff4-ab1c-464d-aff5-07a174622c02" CreationDate="2011-03-03T17:05:31.370" UserId="4777" Text="To avoid the obvious (spicy cheese, exotic ingredients), might I suggest using bread that is 'out of the ordinary'?&#xD;&#xA;&#xD;&#xA;While vacationing in Portugal, the  thing that struck me most, gastronomically, was the Portugese national commitment to the grilled cheese sandwich, or, as they would call it, the &quot;tosta mista&quot;. &#xD;&#xA;&#xD;&#xA;While Portugese bakeries in Toronto, at least, seem to be rather uniform in their [presentation][1] of the sandwich, even the most humble coffee kiosk in Portugal seems to have their own 'take' on it.&#xD;&#xA;&#xD;&#xA;While the cheese and ham components appear to be standard, it was the vastly different breads used that made the sandwiches special.&#xD;&#xA;&#xD;&#xA;The most pleasant surprise of my trip was a tosta mista purchased from a coffee counter the size of a phone booth in a square in Lisbon-- the bread was crude, 2 cm thick, quite airy (lots of air bubbles in it), 9 inches across and looked like it had been hewn with an axe then toasted over an open fire. The toasted edges of the crust were so sharp from the toasting that I was afraid I would cut the roof of my mouth if I didn't eat it carefully. &#xD;&#xA;&#xD;&#xA;Now THAT is 'pizzazz'!&#xD;&#xA;&#xD;&#xA;To this day, I often fondly think back to that sandwich. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://lve.scola.ac-paris.fr/portugais/site%20internet%20ac%20images/photos%20pays%20luso/Lisbonne/Tosta%20mista2.jpg" />
  <row Id="26356" PostHistoryTypeId="5" PostId="1205" RevisionGUID="83a6099e-0148-4a4c-bcb9-e5876e10fbd0" CreationDate="2011-03-03T17:58:47.550" UserId="5060" Comment="fixed link" Text="If you're located in NYC there's a great knife skills class regularly offered by Brooklyn kitchen: http://www.thebrooklynkitchen.com/&#xD;&#xA;&#xD;&#xA;Also - http://www.youtube.com/watch?v=1PtCy_PQUCg is a short video with the guy from Brooklyn kitchen.&#xD;&#xA;&#xD;&#xA;Like hobodave said - practice makes perfect!" />
  <row Id="26357" PostHistoryTypeId="24" PostId="1205" RevisionGUID="83a6099e-0148-4a4c-bcb9-e5876e10fbd0" CreationDate="2011-03-03T17:58:47.550" Comment="Proposed by 5060 approved by -1 edit id of 39" />
  <row Id="26358" PostHistoryTypeId="5" PostId="1205" RevisionGUID="58831ee5-85a3-455f-9554-12b1798e0ad6" CreationDate="2011-03-03T17:58:47.767" UserId="41" Comment="added 160 characters in body" Text="If you're located in NYC there's a great knife skills class regularly offered by [The Brooklyn Kitchen](http://www.thebrooklynkitchen.com).  See their [current class schedule](http://www.thebrooklynkitchen.com/web-store/index.php?c=1) to see if it's on there (generally called &quot;Knife Skills&quot;).&#xD;&#xA;&#xD;&#xA;Also - http://www.youtube.com/watch?v=1PtCy_PQUCg is a short video with the guy from Brooklyn kitchen.&#xD;&#xA;&#xD;&#xA;Like hobodave said - practice makes perfect!" />
  <row Id="26359" PostHistoryTypeId="2" PostId="12760" RevisionGUID="34a829c2-764a-46ad-9a0b-b99c6a421e78" CreationDate="2011-03-03T18:09:26.197" UserDisplayName="user5099" Text="What is the correct (or best) oil to use for fondue?" />
  <row Id="26360" PostHistoryTypeId="1" PostId="12760" RevisionGUID="34a829c2-764a-46ad-9a0b-b99c6a421e78" CreationDate="2011-03-03T18:09:26.197" UserDisplayName="user5099" Text="Best oil for fondue usage" />
  <row Id="26361" PostHistoryTypeId="3" PostId="12760" RevisionGUID="34a829c2-764a-46ad-9a0b-b99c6a421e78" CreationDate="2011-03-03T18:09:26.197" UserDisplayName="user5099" Text="&lt;oil&gt;&lt;raw-meat&gt;&lt;fondue&gt;" />
  <row Id="26362" PostHistoryTypeId="10" PostId="12724" RevisionGUID="c0a13d15-d40a-4a14-98bb-e933068d6337" CreationDate="2011-03-03T18:21:43.390" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="26363" PostHistoryTypeId="6" PostId="12724" RevisionGUID="e2d489f9-8b0c-4ce3-a1ec-b54524fb85d9" CreationDate="2011-03-03T18:25:02.513" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;grilling&gt;&lt;sandwich&gt;" />
  <row Id="26364" PostHistoryTypeId="2" PostId="12761" RevisionGUID="f657420d-85fe-4804-946d-18db4b3be2dd" CreationDate="2011-03-03T18:25:55.260" UserId="296" Text="I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's terrific.&#xD;&#xA;&#xD;&#xA;I've heard about the dangers of garlic infused oils and the possibility of botulism. Is this something I have to worry about with a store-bought oil? Are there any precautionary measures I can take?" />
  <row Id="26365" PostHistoryTypeId="1" PostId="12761" RevisionGUID="f657420d-85fe-4804-946d-18db4b3be2dd" CreationDate="2011-03-03T18:25:55.260" UserId="296" Text="Garlic Infused Oil—Safety" />
  <row Id="26366" PostHistoryTypeId="3" PostId="12761" RevisionGUID="f657420d-85fe-4804-946d-18db4b3be2dd" CreationDate="2011-03-03T18:25:55.260" UserId="296" Text="&lt;food-safety&gt;&lt;oil&gt;&lt;garlic&gt;" />
  <row Id="26367" PostHistoryTypeId="2" PostId="12762" RevisionGUID="486ae231-7dc8-4077-b6d9-0a3abce9e004" CreationDate="2011-03-03T18:37:38.873" UserId="41" Text="Assuming this is a [meat fondue][1] (AKA fondue bourguignonne), using oil instead of cheese:&#xD;&#xA;&#xD;&#xA;There is no *best* or *correct* oil to use - each type of oil has its own characteristic flavour.  However, a meat fondue generally involves heating the oil to 350-400° F (175-200° C), so you'll want to treat this more or less like deep-frying and use an oil with a relatively high [smoke point][2].&#xD;&#xA;&#xD;&#xA;That means, no unrefined olive oil, sesame oil or walnut oil, and be extra careful if you want to use butter (clarify it first).  Canola, sunflower, peanut, grapeseed, etc. are all good choices, or any of the refined versions of olive/sesame/walnut with higher smoke points.&#xD;&#xA;&#xD;&#xA;Personally I'd either use refined olive oil or a flavour-neutral oil like peanut or sunflower.  Most of the time you don't want to be imparting any &quot;foreign&quot; flavours to meat, although I suppose you could go with refined sesame oil for a moderate Asian twist.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fondue#Meat&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="26368" PostHistoryTypeId="2" PostId="12763" RevisionGUID="87b48595-184c-480e-96c4-e60a5f3e8e00" CreationDate="2011-03-03T18:51:43.280" UserId="41" Text="We had a very similar question about making your own garlic oil here:&#xD;&#xA;&#xD;&#xA;[Botulism, Garlic, Cold pressed Olive oil and mason jars][1]&#xD;&#xA;&#xD;&#xA;Oil is effectively an anaerobic environment, which promotes the growth of the bacteria and spores responsible for botulism.&#xD;&#xA;&#xD;&#xA;However, these types of risks are common in home canning.  Major factories producing canned or bottled goods are going to want to protect themselves against millions of lawsuits, so they are going to take steps to pasteurize (for lack of a better word) the foods before packaging them.  Commercially-packaged infused oils have probably either been heated, acidified, or filtered to guarantee food safety.&#xD;&#xA;&#xD;&#xA;On the other hand, the linked question above demonstrates that there *are* people out there who *aren't* taking the appropriate precautionary measures.  If this oil came from a well-known company with a good track record then I would not worry (and you can always contact them if you are worried); however, if it came from somebody you've never heard of, and can't find any reliable information on - i.e. somebody who's making this stuff from home - then I might be a little more concerned.&#xD;&#xA;&#xD;&#xA;If you trust the source, then trust the oil.  Otherwise, you might want to try sterilizing it yourself; you need to either heat it to 250° F (121° C) or expose it to acid conditions.  Neither of those things are really desirable; heating it can taint the flavour or even burn the oil depending on what kind of oil it is, and if you want to take the acid route, you basically need to to pickle it.  But there you have it, that's what you can do if you don't trust the safety.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/9451/41" />
  <row Id="26369" PostHistoryTypeId="6" PostId="12744" RevisionGUID="698c10a3-aafd-4b60-a4ef-e0fd38ee9715" CreationDate="2011-03-03T20:14:31.027" UserId="3203" Comment="edited tags" Text="&lt;sous-vide&gt;&lt;bulk-cooking&gt;" />
  <row Id="26375" PostHistoryTypeId="6" PostId="12003" RevisionGUID="3b6cb9f4-71db-4d87-8fb1-7d1ad0e6781c" CreationDate="2011-03-03T23:11:01.257" UserId="1887" Comment="Removed &quot;recipe-problems&quot; tag" Text="&lt;spices&gt;&lt;potatoes&gt;&lt;mexican-cuisine&gt;" />
  <row Id="26376" PostHistoryTypeId="2" PostId="12765" RevisionGUID="6eb9e648-a9f0-4f4b-bc1a-ec3eca9bea8a" CreationDate="2011-03-03T23:13:28.710" UserId="-1" Text="" />
  <row Id="26377" PostHistoryTypeId="2" PostId="12766" RevisionGUID="9394bcba-22e2-4b2f-a6a9-f4a9f81df1c3" CreationDate="2011-03-03T23:13:28.710" UserId="-1" Text="" />
  <row Id="26378" PostHistoryTypeId="6" PostId="12667" RevisionGUID="2036c40b-a378-49c6-9609-8e487c21484e" CreationDate="2011-03-03T23:17:54.917" UserId="1887" Comment="Retagged from ingredients to culinary-uses based on meta-discussion" Text="&lt;culinary-uses&gt;&lt;flour&gt;&lt;chickpeas&gt;" />
  <row Id="26379" PostHistoryTypeId="25" PostId="12761" RevisionGUID="14af89d3-dd72-4752-a06d-342968becb13" CreationDate="2011-03-03T23:22:54.267" Comment="http://twitter.com/#!/StackCooking/status/43451307398397952" />
  <row Id="26380" PostHistoryTypeId="5" PostId="12765" RevisionGUID="2a7acf1e-eb21-4cf1-93df-8c955a4dd56c" CreationDate="2011-03-03T23:49:17.570" UserId="1887" Comment="fixed link" Text="When asking a question of this sort we should try and restrict the ingredients to:&#xD;&#xA;&#xD;&#xA;Things which normally would be considered waste. Questions about stale bread and apple peel are existing examples of this.&#xD;&#xA;&#xD;&#xA;Things which are not usually associated with cooking but are edible. Questions about hops and lavender are existing examples of this.&#xD;&#xA;&#xD;&#xA;Things which have a specific (or few) widely recognised uses which may have other uncommon uses. The question about cornstarch is an existing example of this.&#xD;&#xA;&#xD;&#xA;Things which are extremely rare. This is obviously the most subjective, but we could consider things which are not available in a supermarket as the yardstick. This is not perfect, and any other suggestions are welcome. A question about sumac is an existing example of this.&#xD;&#xA;&#xD;&#xA;When answering questions of this form we should consider:&#xD;&#xA;&#xD;&#xA;Classes of uses are best. eg:&#xD;&#xA;Used for flavouring cakes is preferable to a cake recipe&#xD;&#xA;Flavour pairings in preference to a specific recipe&#xD;&#xA;Your favourite recipe containing the ingredient is not generally going to be useful&#xD;&#xA;So if you have a question of this form, go through this check list before asking it or it is likely to be closed." />
  <row Id="26381" PostHistoryTypeId="24" PostId="12765" RevisionGUID="2a7acf1e-eb21-4cf1-93df-8c955a4dd56c" CreationDate="2011-03-03T23:49:17.570" Comment="Proposed by 1887 approved by -1 edit id of 40" />
  <row Id="26382" PostHistoryTypeId="5" PostId="12765" RevisionGUID="00d961f7-6c9a-4997-a70b-88bae37070c4" CreationDate="2011-03-03T23:49:17.930" UserId="60" Comment="added 16 characters in body; added 152 characters in body" Text="When asking a question of this sort we should try and restrict the ingredients to:&#xD;&#xA;&#xD;&#xA;* Things which normally would be considered waste. Questions about stale bread and apple peel are existing examples of this.&#xD;&#xA;&#xD;&#xA;* Things which are not usually associated with cooking but are edible. Questions about hops and lavender are existing examples of this.&#xD;&#xA;&#xD;&#xA;* Things which have a specific (or few) widely recognised uses which may have other uncommon uses. The question about cornstarch is an existing example of this.&#xD;&#xA;&#xD;&#xA;* Things which are extremely rare. This is obviously the most subjective, but we could consider things which are not available in a supermarket as the yardstick. This is not perfect, and any other suggestions are welcome. A question about sumac is an existing example of this.&#xD;&#xA;&#xD;&#xA;When answering questions of this form we should consider:&#xD;&#xA;&#xD;&#xA;Classes of uses are best, e.g.&#xD;&#xA;&#xD;&#xA;* Used for flavouring cakes is preferable to a cake recipe&#xD;&#xA;* Flavour pairings in preference to a specific recipe&#xD;&#xA;* Your favourite recipe containing the ingredient is not generally going to be useful&#xD;&#xA;&#xD;&#xA;If you have a question of this form, go through this check list before asking it or it is likely to be closed.&#xD;&#xA;&#xD;&#xA;### Sources&#xD;&#xA;&#xD;&#xA;* [Can I ask about how to use a specific ingredient? (AKA: Culinary Uses Guidelines)](http://meta.cooking.stackexchange.com/q/740/60)" />
  <row Id="26383" PostHistoryTypeId="5" PostId="12766" RevisionGUID="3597d943-0bf7-48b3-9aa5-f045b8d47859" CreationDate="2011-03-03T23:50:01.253" UserId="1887" Comment="fixed link" Text="Definition drawn from meta question on culinary uses guidelines:http://meta.cooking.stackexchange.com/questions/740/can-i-ask-about-how-to-use-a-specific-ingredient-aka-culinary-uses-guidelines" />
  <row Id="26384" PostHistoryTypeId="24" PostId="12766" RevisionGUID="3597d943-0bf7-48b3-9aa5-f045b8d47859" CreationDate="2011-03-03T23:50:01.253" Comment="Proposed by 1887 approved by 60 edit id of 41" />
  <row Id="26385" PostHistoryTypeId="5" PostId="12766" RevisionGUID="b5474c1c-6983-4068-86b0-30a61e6ee10f" CreationDate="2011-03-03T23:52:29.940" UserId="60" Comment="added 183 characters in body; deleted 72 characters in body; deleted 73 characters in body" Text="This tag is generally for questions about how to use items that are any of the following: generally considered waste, edible but not often used in cooking, or extremely rare ingredients. See full wiki for more detailed information." />
  <row Id="26386" PostHistoryTypeId="25" PostId="12760" RevisionGUID="3c8c4941-bbd3-4a14-ae99-694bef682aba" CreationDate="2011-03-04T02:22:54.813" Comment="http://twitter.com/#!/StackCooking/status/43496610684088320" />
  <row Id="26387" PostHistoryTypeId="6" PostId="5384" RevisionGUID="c59cd319-cb61-48ee-8cef-0d3ff9f5f7c5" CreationDate="2011-03-04T02:34:54.230" UserId="1887" Comment="Retagged from ingredients to culinary-uses based on meta-discussion" Text="&lt;culinary-uses&gt;&lt;flowers&gt;" />
  <row Id="26388" PostHistoryTypeId="2" PostId="12767" RevisionGUID="7140d39d-32f5-46ed-b682-0436d3161de0" CreationDate="2011-03-04T03:05:01.940" UserId="4483" Text="@martha&#xD;&#xA;&#xD;&#xA;I'm a recent convert.  I never bothered with one before -  I mean how hard is it to make rice in a pan! &#xD;&#xA;&#xD;&#xA;I have a small (3cup) unit which makes 2 meal size portions - it's about 6&quot; diameter.      &#xD;&#xA;The pan is a aluminium+non-stick, I either just rinse it under the tap or dishwasher.     &#xD;&#xA;Mine is just weight triggered, you press cook and when the rice is ready it pops over to  'warm' which keeps the rice hot for 45-60min.&#xD;&#xA;&#xD;&#xA;For other uses see [Roger Ebert][1] !&#xD;&#xA;&#xD;&#xA;For $10 it's the best gadget I ever bought.&#xD;&#xA;&#xD;&#xA;  [1]: http://rogerebert.suntimes.com/apps/pbcs.dll/article?AID=/20100629/PEOPLE/100629974" />
  <row Id="26389" PostHistoryTypeId="5" PostId="12442" RevisionGUID="a095db5e-53d7-45ba-9d47-ea6fd3f5faf0" CreationDate="2011-03-04T03:19:06.293" UserId="4960" Comment="Added no flipping and corrected url" Text="The experts at &lt;a href=&quot;http://www.outdoorgourmet.com&quot;&gt;Outdoor Gourmet&lt;/a&gt; suggest:&#xD;&#xA;&#xD;&#xA;Soak the grilling plank for 1-2 hrs.&#xD;&#xA;Preheat the oven to 350°-400°.&#xD;&#xA;Place food on grilling plank; place the grilling plank in oven. Put a baking dish under it to catch the drips.&#xD;&#xA;Bake according to recipe until done. One note about cooking on planks is that you don't need to flip your salmon. Place it skin side down and it will cook completely through.&#xD;&#xA;Reserve grilling plank to use again in the oven or on the grill.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26390" PostHistoryTypeId="24" PostId="12442" RevisionGUID="a095db5e-53d7-45ba-9d47-ea6fd3f5faf0" CreationDate="2011-03-04T03:19:06.293" Comment="Proposed by 4960 approved by -1 edit id of 42" />
  <row Id="26391" PostHistoryTypeId="5" PostId="12442" RevisionGUID="fcb1113e-1250-4478-a1d9-570d30ab3f1d" CreationDate="2011-03-04T03:19:06.903" UserId="67" Comment="fixed url per craig, cleaned up formatting." Text="The experts at [Outdoor Gourmet][1] [suggest][2]:&#xD;&#xA;&#xD;&#xA;* Soak the grilling plank for 1-2 hrs.&#xD;&#xA;* Preheat the oven to 350°-400°.&#xD;&#xA;* Place food on grilling plank; place the grilling plank in oven. Put a baking dish under it to catch the drips.&#xD;&#xA;* Bake according to recipe until done.&#xD;&#xA;* Reserve grilling plank to use again in the oven or on the grill.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.outdoorgourmet.com&#xD;&#xA;  [2]: http://www.outdoorgourmet.com/how-to/cedar-plank-in-the-oven" />
  <row Id="26392" PostHistoryTypeId="2" PostId="12768" RevisionGUID="0c864b4f-1ce3-4736-8015-c969c69e7d9b" CreationDate="2011-03-04T03:29:26.863" UserId="5101" Text="I have a friend who assigns one knife for cutting raw meat cutting, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not sufficient to avoid cross-contamination? (Note: different cutting boards are assigned for different food types as well)" />
  <row Id="26393" PostHistoryTypeId="1" PostId="12768" RevisionGUID="0c864b4f-1ce3-4736-8015-c969c69e7d9b" CreationDate="2011-03-04T03:29:26.863" UserId="5101" Text="Is designating knives to avoid cross-contamination necessary?" />
  <row Id="26394" PostHistoryTypeId="3" PostId="12768" RevisionGUID="0c864b4f-1ce3-4736-8015-c969c69e7d9b" CreationDate="2011-03-04T03:29:26.863" UserId="5101" Text="&lt;food-safety&gt;&lt;preparation&gt;&lt;knives&gt;" />
  <row Id="26395" PostHistoryTypeId="2" PostId="12769" RevisionGUID="2575b255-5e0f-45f7-afba-083eacb4534e" CreationDate="2011-03-04T03:43:10.020" UserDisplayName="daniel" Text="This is completely unnecessary so long as you clean your knives properly (soap, hot water for the blades)." />
  <row Id="26396" PostHistoryTypeId="2" PostId="12770" RevisionGUID="26651631-6ef2-4035-9468-93edf1538df7" CreationDate="2011-03-04T03:45:18.317" UserDisplayName="daniel" Text="I found out once, when we were experimenting with some recipes for a vegan/gluten-intolerant guest coming into the restaurant, that profiteroles may be made with 100% chickpea flour and will come out more or less identical to normal profiteroles, only slightly less puffy. I would suggest only using them for savoury applications; I have not been able to figure out a sweet accompaniment that *really* worked (yet)." />
  <row Id="26397" PostHistoryTypeId="2" PostId="12771" RevisionGUID="ce65adbd-b5d2-416b-bf43-d36aee9b3971" CreationDate="2011-03-04T03:51:16.393" UserId="60" Text="Using separate cutting boards is advisable, but separate knives are unnecessary. 90% of my cutting is done with my chef's knife. I don't own two of these, nor would I use a subpar knife for the job.&#xD;&#xA;&#xD;&#xA;I almost always find it most convenient to start my preparation by cutting the veggies, fruit, etc. _first_ and then finally cutting the meat last. Then you can wash your knife once and be done with it." />
  <row Id="26399" PostHistoryTypeId="2" PostId="12772" RevisionGUID="ced40055-209d-4c03-8567-3ae8237201de" CreationDate="2011-03-04T06:12:58.327" UserId="4483" Text="Separate (red) cutting board for meat is a good idea.&#xD;&#xA;&#xD;&#xA;I don't bother with separate knives BUT I just realized the only none meat thing I use a chef's knife for is crushing garlic. " />
  <row Id="26400" PostHistoryTypeId="5" PostId="12744" RevisionGUID="bc053a5d-6538-4764-a7dd-b5a9fc337684" CreationDate="2011-03-04T11:14:10.447" UserId="3203" Comment="added 386 characters in body" Text="I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings&#xD;&#xA;&#xD;&#xA;I use extra insulation on the lid and a digital submersible flexible probe thermometer. The whole setup only loses around one degree C per hour with four servings&#xD;&#xA;&#xD;&#xA;I want to go to party scale, say 30 to 40 servings, what are my chances of success?&#xD;&#xA;&#xD;&#xA;Should I just get three or four chilly bins or just one large bin?&#xD;&#xA;&#xD;&#xA;Has anyone had success at large scale sous-vide at home?&#xD;&#xA;&#xD;&#xA;I am using it for chicken breasts and sliced fatty beef cuts. These are home-kill cuts so I know of the quality and cleanliness&#xD;&#xA;&#xD;&#xA;**Edit**&#xD;&#xA;&#xD;&#xA;In my 25L chilly bin for four serves of Chicken breasts, I half fill the chilly bin with tap hot water and add one jug (2L) of boiling water = 63°C. When I add the four pouches of chicken it drops to 62°C. A hour later I take out the chicken at 61°C, and add a small jug of tap cold water and I have 56°C, four beef cuts go in for an hour too. Temperature at end is 55°C&#xD;&#xA;" />
  <row Id="26401" PostHistoryTypeId="2" PostId="12773" RevisionGUID="a31548ee-712c-4fbe-9f24-5d3a81ff79d6" CreationDate="2011-03-04T14:32:26.243" UserId="3348" Text="I recently had them with Dijon mustard as a spice, and it turned out really nice." />
  <row Id="26402" PostHistoryTypeId="5" PostId="12688" RevisionGUID="369109f0-fa1b-4440-bace-2d71a3928e1a" CreationDate="2011-03-04T14:46:01.207" UserId="4638" Comment="added 558 characters in body" Text="I was fed up with the low quality electric hobs which are installed in my 1 meter wide &quot;kitchen&quot; (I forgot a crepe on the smaller one on the highest setting, and 25 min later it wasn't even browned, just dried a bit), so I recently bought a small induction cooking unit. It is a big improvement in terms of cooking convenience. &#xD;&#xA;&#xD;&#xA;However, I noticed that with most cookware, it produces a strange buzzing sound. I don't mean the sound of the fan cooling the electronics. It produces a distinct fan-like sound, and I can clearly hear it when it works (it is self-regulated and doesn't blow all the time). But the buzzing occurs independently of the fan. It sounds like an old-fashioned phone, but not as loud and a bit muffled, as if the phone were under a duvet two rooms away. It definitely isn't supposed to be there (such as a warning buzzer). The device communicates its state primarily through a small number-outline display, and it also produces electronic beeping sounds to confirm the press of one of the touch sensors (really, who thought that this was a good interface for anything?! The thing is so unsuited for everyday use, they had to add annoying acoustic feedback because the normal tactile one is missing. But my accidental activation rate is still well above acceptable on all devices using it. [/rant]) and also to catch my attention if needed, such as when the overheating prevention mechanism turns the heat off. No buzzer of any kind is mentioned in the user's manual, and anyway it would be too 20th century to be included in this design. &#xD;&#xA;&#xD;&#xA;The buzz isn't constant, it continues several seconds, then stops, then appears again, and so on. Sometimes it is completely missing. It seems to be dependent on the weight of the cookware. Once I cooked with an enamelled dutch oven, and I had no buzz at all. But with all other pieces of cookware I tried, I had the buzz. These include: a cheapish stainless steel pot, I think it has a plain thin stainless steel bottom; a good quality stainless steel pan with copper-sandwich bottom and mineral-based nonstick coating; a plain cast iron pan. I have noticed that the buzz seems to stop when I fill the cookware with enough food, and as the dutch oven weighs more than the other items, I think there might be a weight relation. &#xD;&#xA;&#xD;&#xA;3-4 years ago I had access to another portable induction unit, and never heard such a buzz. That one was a vintage model from the mid 1970s. So if the buzz is normal for induction cooking today, why did they drop the non-buzzing technology used in this old piece?&#xD;&#xA;&#xD;&#xA;I found an explanation on the Internet which claims that the buzz is caused by microscopic vibration of the layers of a sandwiched bottom. This cannot be the case, as the cast iron pan definitely has no sandwiched bottom, and yet it does generate the buzz. &#xD;&#xA;&#xD;&#xA;Does anybody know what causes the buzz? Is it a malfunction of the induction unit, or is it normal to have it? And, because I find it somewhat annoying, do you have any ideas how to prevent it? &#xD;&#xA;&#xD;&#xA;EDIT: I don't believe the explanations I have heard till now. &quot;Poor sandwiched construction&quot; is out of question, as it happens with a pan cast as a single piece. &quot;Bottom vibrates against glass&quot; sounds OK at first glance, but I put the pans on a thick fluffy cotton wool pad, and it didn't even reduce the buzz, so it couldn't be the reason. As for the fan - the sound is present before the fan switches on. Still, I am choosing an answer as the accepted one, because it tells me that it isn't a defect in my unit, and this is what I needed to know most. " />
  <row Id="26403" PostHistoryTypeId="2" PostId="12774" RevisionGUID="670155b5-d583-4cc2-9179-1ccf2cbb27a1" CreationDate="2011-03-04T14:51:25.477" UserId="5108" Text="What could be used as a replacer for the egg in Yorkshire puddings, having tried before nothing quite seems to work properly :(" />
  <row Id="26404" PostHistoryTypeId="1" PostId="12774" RevisionGUID="670155b5-d583-4cc2-9179-1ccf2cbb27a1" CreationDate="2011-03-04T14:51:25.477" UserId="5108" Text="Is it possible to make vegan Yorkshire Puddings?" />
  <row Id="26405" PostHistoryTypeId="3" PostId="12774" RevisionGUID="670155b5-d583-4cc2-9179-1ccf2cbb27a1" CreationDate="2011-03-04T14:51:25.477" UserId="5108" Text="&lt;vegan&gt;&lt;batter&gt;" />
  <row Id="26406" PostHistoryTypeId="2" PostId="12775" RevisionGUID="7e142f8d-96e5-4b92-8619-61306595a1da" CreationDate="2011-03-04T15:27:37.597" UserId="5110" Text="Since recently i have to cook for myself and a lot of products mention i should boil some water **with salt** and when it boils add the product.&#xD;&#xA;&#xD;&#xA;Why on earth do you have to add salt to the water?" />
  <row Id="26407" PostHistoryTypeId="1" PostId="12775" RevisionGUID="7e142f8d-96e5-4b92-8619-61306595a1da" CreationDate="2011-03-04T15:27:37.597" UserId="5110" Text="Boiling things using salt" />
  <row Id="26408" PostHistoryTypeId="3" PostId="12775" RevisionGUID="7e142f8d-96e5-4b92-8619-61306595a1da" CreationDate="2011-03-04T15:27:37.597" UserId="5110" Text="&lt;salt&gt;&lt;boiling&gt;&lt;water&gt;" />
  <row Id="26409" PostHistoryTypeId="2" PostId="12776" RevisionGUID="636ee086-a0de-4d88-99dd-fbfd8c5bacef" CreationDate="2011-03-04T15:32:51.727" UserId="210" Text="This is generally to season the thing being boiled whilst it is cooking.  The salt will infiltrate the innards of the thing being cooked infusing it with some seasoning.&#xD;&#xA;&#xD;&#xA;Try with something basic like pasta or rice to see the difference between cooking in plain water and cooking in salted water.&#xD;&#xA;&#xD;&#xA;[This quesion](http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta) and [this one](http://cooking.stackexchange.com/questions/6023/why-add-salt-to-the-water-when-cooking-rice) might also provide some insight." />
  <row Id="26410" PostHistoryTypeId="2" PostId="12777" RevisionGUID="b8745046-3fef-4d21-99ce-850da5e12e76" CreationDate="2011-03-04T16:28:33.753" UserId="4963" Text="I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols.&#xD;&#xA;Have read previous questions and a don't believe that leaving ice-cream out to thaw -scoop then refreeze is the only answer.How do the commercial companies keep them soft.&#xD;&#xA;I generally find the next day it is fairly reasonable to scoop, but day after day -the longer it stays the harder it becomes." />
  <row Id="26411" PostHistoryTypeId="1" PostId="12777" RevisionGUID="b8745046-3fef-4d21-99ce-850da5e12e76" CreationDate="2011-03-04T16:28:33.753" UserId="4963" Text="Is there a magic ingredient that keeps ice-cream soft?" />
  <row Id="26412" PostHistoryTypeId="3" PostId="12777" RevisionGUID="b8745046-3fef-4d21-99ce-850da5e12e76" CreationDate="2011-03-04T16:28:33.753" UserId="4963" Text="&lt;ice-cream&gt;" />
  <row Id="26413" PostHistoryTypeId="2" PostId="12778" RevisionGUID="f7c16ed0-66cd-49f7-bb1c-a8efbd1036a8" CreationDate="2011-03-04T16:40:09.543" UserId="41" Text="Yes, actually, there are two magic ingredients: [Guar gum][1] and [Xanthan gum][2].&#xD;&#xA;&#xD;&#xA;Guar gum is a thickener, but in small quantities can also prevent the growth of ice crystals which would cause the ice cream to harden into icicles.&#xD;&#xA;&#xD;&#xA;Xanthan gum is a stabilizer which helps keep air (called overrun) in the mixture.  Air is generally churned into ice cream by ice cream machines, but it won't stay that way without the stabilizer.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Guar_gum&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Xanthan_gum" />
  <row Id="26414" PostHistoryTypeId="2" PostId="12779" RevisionGUID="12ebc48e-623e-466b-922e-37109b4ca714" CreationDate="2011-03-04T16:47:15.940" UserId="990" Text="Cutting board material is typically absorbent, whether it's wood or a knicked, scratched, sliced-up poly board. Try as you might, you can't guarantee the cleanliness of a cutting board; however, a knife blade is made of metal and doesn't retain material like a cutting board. You can therefore assure that, once cleaned thoroughly, it can be used again for different food." />
  <row Id="26415" PostHistoryTypeId="2" PostId="12780" RevisionGUID="61b83f3c-2476-4502-aa30-fcf4c976432b" CreationDate="2011-03-04T16:52:28.397" UserId="4283" Text="You can use it to make felafel also. http://www.neetascleanrecipes.com/2010/08/baked-falafel-green-wraps.html" />
  <row Id="26416" PostHistoryTypeId="2" PostId="12781" RevisionGUID="03847403-bc67-44d4-8093-2f2fc88fbab4" CreationDate="2011-03-04T17:10:30.640" UserDisplayName="user5113" Text="Since Pork Loin goes great with rosemary (evergreen, woody) maybe a rosemary roasted pork loin with a citrus pan sauce then at the end add a chiffonade of some piny hops like northern to the sauce to help embellish the rosemary and maybe even add a little cascade hops to emphasizes the citrus in the sauce. There are tons of different ways hops could be used for cooking. In a Cheddar Ale soup? tie some of whatever hops are in the ale up in a cheese cloth with other fresh herbs and add at the last five or ten minutes of cooking to give it an AMAZING aroma" />
  <row Id="26417" PostHistoryTypeId="25" PostId="12777" RevisionGUID="95dc4a0a-2545-46c2-aed4-b0546152828a" CreationDate="2011-03-04T17:22:55.247" Comment="http://twitter.com/#!/StackCooking/status/43723104568090626" />
  <row Id="26418" PostHistoryTypeId="2" PostId="12782" RevisionGUID="316c2133-992f-444c-a08c-9af38222ef68" CreationDate="2011-03-04T17:38:16.830" UserId="1887" Text="According to [this question][1], guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from leaving the ice cream. &#xD;&#xA;&#xD;&#xA;We have tried making [one-ingredient banana &quot;ice cream&quot;][2] by freezing bananas for an hour and then mixing them in a blender. It creates a yummy banana ice-cream-like pudding. (I put ice cream in quotes, since there's no actual cream.)&#xD;&#xA;&#xD;&#xA;However, if you try to freeze the results, you get a mess full of ice crystals and losing the appeal of the original dessert. &#xD;&#xA;&#xD;&#xA;Could additions like guar and xanthan gums help to maintain that yummy texture over time? If so, since I've never used them, I'd like some help figuring out how to do so. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft&#xD;&#xA;  [2]: http://www.thekitchn.com/thekitchn/stay-cool/how-to-make-creamy-ice-cream-with-just-one-ingredient-093414" />
  <row Id="26419" PostHistoryTypeId="1" PostId="12782" RevisionGUID="316c2133-992f-444c-a08c-9af38222ef68" CreationDate="2011-03-04T17:38:16.830" UserId="1887" Text="How could I keep one-ingredient &quot;ice cream&quot; soft?" />
  <row Id="26420" PostHistoryTypeId="3" PostId="12782" RevisionGUID="316c2133-992f-444c-a08c-9af38222ef68" CreationDate="2011-03-04T17:38:16.830" UserId="1887" Text="&lt;food-science&gt;&lt;dessert&gt;&lt;vegan&gt;&lt;bananas&gt;" />
  <row Id="26421" PostHistoryTypeId="2" PostId="12783" RevisionGUID="08b91e7b-e24e-429a-85fb-ff2d6f505f3f" CreationDate="2011-03-04T18:20:19.880" UserId="86" Text="The magical ingredients for commercial ice cream are [stabilizers][1], [emulsifiers][2], and *really good freezers*. [As Aarobot notes][3], stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.&#xD;&#xA;&#xD;&#xA;If you *don't* want to put [gum][4] in your ice cream, here are a few suggestions drawn from my personal experience with home churning:&#xD;&#xA;&#xD;&#xA;###You want air. Lots of air. &#xD;&#xA;&#xD;&#xA;My little (1.5qt) churn came with a bunch of recipes starting out at 2/3rds of the final volume (1qt). That's enough if I want to serve it within a few hours, but since I don't have a blast freezer in my kitchen the end result tends to lose some air while hardening. I've found that aiming for a post-churn mixture where air is around 50% of the volume works much better. &#xD;&#xA;&#xD;&#xA;###Start with a custard&#xD;&#xA;&#xD;&#xA;Yes, I mean eggs. Egg yolk. There's some additional fat in this, but you're working with *cream* so you should have plenty of that already. There are also emulsifiers and proteins, and I suspect this is where the real value comes in: remember, the eventual goal is to end up with a sort of frozen foam stable enough to resist falling while hardening. It's also nice if you're able to mix in that air without turning the milk fat into butter... I aim for a maximum temperature of 140&amp;deg; to 160&amp;deg; F when cooking  the custard, as this seems to provide sufficient texture without curdling (but if you do have problems with the mixture curdling, try using a double boiler). The final product should be thick enough to coat the back of a spoon, and you should chill it as quickly as possible (and you want it *good and cold* before trying to churn it - at least down to 40&amp;deg; F).&#xD;&#xA;&#xD;&#xA;###Use plenty of sugar&#xD;&#xA;&#xD;&#xA;This is your anti-freeze. It won't keep ice crystals from forming, but it will keep the liquid from freezing *solid* (the more crystals form, the more concentrated the solution and the lower the freezing temperature). If you add the sugar to your custard, you can be sure it's properly dissolved - sugar *granules* don't do you much good. Once frozen your perception of the sweetness will decrease, so if you're tasting as you go along don't be afraid to go a bit beyond what you'd normally be comfortable eating.&#xD;&#xA;&#xD;&#xA;###Use heavy cream&#xD;&#xA;&#xD;&#xA;Well, this should be a given, but... The lower the milkfat content, the more water and hence more ice you'll end up with. You can combat this with more sugar, but you'll still have trouble whipping in enough air because you'll have less fat to stabilize it. This is where commercial ice-cream manufacturers reach for the [gum][5]. &#xD;&#xA;&#xD;&#xA;###Harden it fast, store it cold&#xD;&#xA;&#xD;&#xA;You probably don't have a way to blast-freeze the final product either, but you can still do your best: make sure your deep freeze is as cold as possible (I keep mine at or below -10&amp;deg; F), put the ice cream into small, thin-walled containers (I re-use pint-size yogurt containers) and *bury them* in frozen veggies. Using multiple containers has the advantage of letting you take one out to consume without exposing the rest to room temperature, but more importantly it increases surface area: if you must put it all in a single container, try to find a wide, shallow one. And once you have it cold, *keep it cold* - the longer it takes to freeze, the bigger the ice crystals will be, but the colder you keep it once frozen the less they'll grow over time. Not so much of an issue if you want to eat it tomorrow, but *critical* if you're aiming for soft creamy goodness a week or two out.&#xD;&#xA;&#xD;&#xA;###Experiment!&#xD;&#xA;&#xD;&#xA;There are a *lot* of variables here. Fat content, sugar, other ingredients, the design of your churn and temperature of your freezer, ambient temperature, altitude, container size, personal taste... Don't be afraid to play around with things until you hit a recipe and process that you're happy with! It took me a couple of days to get comfortable making vanilla ice cream, but several *months* of trial and error (wonderful, delicious trial and error...) to get a pumpkin ice cream I was happy with. Fortunately, it's fairly easy to find folks willing to help eat your &quot;mistakes&quot;...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Polysorbate_80&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778" />
  <row Id="26422" PostHistoryTypeId="5" PostId="12783" RevisionGUID="2dc9ec85-8d62-4e26-aae1-cdec19761d55" CreationDate="2011-03-04T18:42:03.713" UserId="86" Comment="Adjust tone" Text="The magical ingredients for commercial ice cream are [stabilizers][1], [emulsifiers][2], and *really good freezers*. [As Aarobot notes][3], stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.&#xD;&#xA;&#xD;&#xA;But if you don't happen to have any [gum][4] available, here are a few suggestions drawn from my personal experience with home churning:&#xD;&#xA;&#xD;&#xA;###You want air. Lots of air. &#xD;&#xA;&#xD;&#xA;My little (1.5qt) churn came with a bunch of recipes starting out at 2/3rds of the final volume (1qt). That's enough if I want to serve it within a few hours, but since I don't have a blast freezer in my kitchen the end result tends to lose some air while hardening. I've found that aiming for a post-churn mixture where air is around 50% of the volume works much better. &#xD;&#xA;&#xD;&#xA;###Start with a custard&#xD;&#xA;&#xD;&#xA;Yes, I mean eggs. Egg yolk. There's some additional fat in this, but you're working with *cream* so you should have plenty of that already. There are also emulsifiers and proteins, and I suspect this is where the real value comes in: remember, the eventual goal is to end up with a sort of frozen foam stable enough to resist falling while hardening. It's also nice if you're able to mix in that air without turning the milk fat into butter... I aim for a maximum temperature of 140&amp;deg; to 160&amp;deg; F when cooking  the custard, as this seems to provide sufficient texture without curdling (but if you do have problems with the mixture curdling, try using a double boiler). The final product should be thick enough to coat the back of a spoon, and you should chill it as quickly as possible (and you want it *good and cold* before trying to churn it - at least down to 40&amp;deg; F).&#xD;&#xA;&#xD;&#xA;###Use plenty of sugar&#xD;&#xA;&#xD;&#xA;This is your anti-freeze. It won't keep ice crystals from forming, but it will keep the liquid from freezing *solid* (the more crystals form, the more concentrated the solution and the lower the freezing temperature). If you add the sugar to your custard, you can be sure it's properly dissolved - sugar *granules* don't do you much good. Once frozen your perception of the sweetness will decrease, so if you're tasting as you go along don't be afraid to go a bit beyond what you'd normally be comfortable eating.&#xD;&#xA;&#xD;&#xA;###Use heavy cream&#xD;&#xA;&#xD;&#xA;Well, this should be a given, but... The lower the milkfat content, the more water and hence more ice you'll end up with. You can combat this with more sugar, but you'll still have trouble whipping in enough air because you'll have less fat to stabilize it. &#xD;&#xA;&#xD;&#xA;###Harden it fast, store it cold&#xD;&#xA;&#xD;&#xA;You probably don't have a way to blast-freeze the final product either, but you can still do your best: make sure your deep freeze is as cold as possible (I keep mine at or below -10&amp;deg; F), put the ice cream into small, thin-walled containers (I re-use pint-size yogurt containers) and *bury them* in frozen veggies. Using multiple containers has the advantage of letting you take one out to consume without exposing the rest to room temperature, but more importantly it increases surface area: if you must put it all in a single container, try to find a wide, shallow one. &#xD;&#xA;&#xD;&#xA;And once you have it cold, *keep it cold* - the longer it takes to freeze, the bigger the ice crystals will be, but the colder you keep it once frozen the less they'll grow over time (you'll also lose less air if you can avoid freeze/rethaw cyles). Not so much of an issue if you want to eat it tomorrow, but *critical* if you're aiming for soft creamy goodness a week or two out. Avoid auto-defrosting freezers for this same reason.&#xD;&#xA;&#xD;&#xA;###Experiment!&#xD;&#xA;&#xD;&#xA;There are a *lot* of variables here. Fat content, sugar, other ingredients, the design of your churn and temperature of your freezer, ambient temperature, altitude, container size, personal taste... Don't be afraid to play around with things until you hit a recipe and process that you're happy with! It took me a couple of days to get comfortable making vanilla ice cream, but several *months* of trial and error (wonderful, delicious trial and error...) to get a pumpkin ice cream I was happy with. Fortunately, it's fairly easy to find folks willing to help eat your &quot;mistakes&quot;...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Polysorbate_80&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778" />
  <row Id="26423" PostHistoryTypeId="2" PostId="12784" RevisionGUID="a4a3bb1f-bf90-4517-9d7b-f5a9bcaffe9a" CreationDate="2011-03-04T18:59:28.873" UserDisplayName="user5116" Text="Personally, I use &quot;Melt&quot; - its a butter substitute featuring virgin coconut oil and it has GREAT FLAVOR (what a concept for a butter substitute), organic with a  great oil blend, and doesn't have artificial colors, weird chemicals, or garbage oils. It’s the real deal for taste and nutrition. You can check them out at www.meltbutteryspread.com." />
  <row Id="26426" PostHistoryTypeId="25" PostId="12782" RevisionGUID="a2e39894-f8ca-4a12-b0f2-a9646e018536" CreationDate="2011-03-04T20:22:55.863" Comment="http://twitter.com/#!/StackCooking/status/43768405819535361" />
  <row Id="26427" PostHistoryTypeId="5" PostId="8837" RevisionGUID="30316e6f-a58d-4796-afce-f8e43f14172f" CreationDate="2011-03-04T21:03:53.827" UserId="2131" Comment="deleted 15 characters in body" Text="I'm using this wonderfull pizza oven at home:&#xD;&#xA;&#xD;&#xA;![Alfredo][1]&#xD;&#xA;&#xD;&#xA;It heats up to 400°C (750°F) and is specially designed for baking pizza. It costs about $100, but I couldn't find any reference in the US for it. (I'm from germany) &#xD;&#xA;&#xD;&#xA;I did buy it at [Amazon.de][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/XWMNt.jpg&#xD;&#xA;  [2]: http://www.amazon.de/Bestron-DLD9070-Pizzasteinofen-mit-Fenster/dp/B001ERZRQU/ref=sr_1_2?ie=UTF8&amp;s=kitchen&amp;qid=1288882275&amp;sr=8-2" />
  <row Id="26429" PostHistoryTypeId="6" PostId="7277" RevisionGUID="1b54513e-a978-4b4b-b5e8-7b6d02675bd0" CreationDate="2011-03-04T21:55:09.253" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;cheese&gt;&lt;batter&gt;&lt;french-cuisine&gt;" />
  <row Id="26430" PostHistoryTypeId="6" PostId="6518" RevisionGUID="54c5ecba-a1dd-458b-9b9a-195c89d5bbad" CreationDate="2011-03-04T21:56:16.053" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;eggs&gt;&lt;oven&gt;&lt;souffle&gt;&lt;convection&gt;" />
  <row Id="26431" PostHistoryTypeId="2" PostId="12787" RevisionGUID="69dd6724-2e54-456b-a667-b180ef091b54" CreationDate="2011-03-04T22:26:36.270" UserId="4341" Text="There are also several reasons beyond seasoning that apply when boiling vegetables:&#xD;&#xA;&#xD;&#xA;1. Salted water will cause vegetables to become tender faster than plain water because it speeds the breakdown of vegetables' cell walls.&#xD;&#xA;&#xD;&#xA;2. Salted water will preserve the natural flavor of vegetables. Using plain water actually draws the natural salt out of the vegetables, into the water." />
  <row Id="26432" PostHistoryTypeId="2" PostId="12788" RevisionGUID="9b25db11-5c0d-41bb-9b40-72d6a7af573e" CreationDate="2011-03-04T22:34:54.030" UserId="4341" Text="While the salt does inhibit bacterial growth, it is possible to safely make jerky in a dehydrator without it if you are careful about the temperature, moisture, and dehydrating time. There is more information on [this thread][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11299/how-necessary-is-it-to-marinade-meat-before-making-jerkies/11301#11301" />
  <row Id="26433" PostHistoryTypeId="2" PostId="12789" RevisionGUID="e8edccd4-e713-4a0a-9645-dbcd01b53230" CreationDate="2011-03-04T22:45:54.900" UserId="41" Text="Thinking about this from first principles, a banana is about:&#xD;&#xA;&#xD;&#xA;  * 75% water&#xD;&#xA;  * 20% carbohydrates (mostly sugar and a small amount of starch)&#xD;&#xA;  * Less than 5% combined fiber and protein&#xD;&#xA;  * Trace amount of fat (generally considered to be zero).&#xD;&#xA;&#xD;&#xA;The anti-crystallization effect of guar gum works on the *water* component, so adding a small amount of guar gum actually *should* be of some benefit.  The hard part is getting it all dispersed; you don't want to over-process the banana (you'd lose the creaminess) but you also need to hydrate the guar gum in order for it to work its magic.  You also need to avoid over-thickening, which might be difficult even with the very small starch content in a typical banana.&#xD;&#xA;&#xD;&#xA;Bananas convert more starch to sugar as they ripen, so I suspect you'd have more success trying this on very ripe bananas that are, essentially, little more than sugar and water to begin with.&#xD;&#xA;&#xD;&#xA;Incorporating and maintaining air is something that I just don't think you're going to be able to do.  Proteins and fats can both participate in foaming (egg whites being an example of the former, and heavy cream being the canonical example of the latter), but bananas have neither of those.  There's simply nothing to whip, and thus nothing to stabilize, so neither xanthan gum nor any other emulsifier/stabilizer is going to do you much good here.&#xD;&#xA;&#xD;&#xA;If you really want to incorporate air then you're going to need more than one ingredient.  My instinct would be to say coconut milk, which has relatively high fat and pairs well with banana (and obviously is also vegan / non-dairy), but I can say from experience now that coconut milk just doesn't have *enough* fat.  You could try cooking it down first to get the fat ratio up, or using coconut oil, but I'm not sure how it would taste.&#xD;&#xA;&#xD;&#xA;Traditional ice cream is about 60% water, which means the amount of guar gum that most people seem to get the best results with (about 1 tsp/qt) is about 0.87% of the total water.  For a small (100 g) banana, that's about 75 mL of water corresponding to very close to 1/8 tsp of guar gum.&#xD;&#xA;&#xD;&#xA;So, I'd give this a try with 1/8 tsp of guar gum, forget the xanthan gum.  Try adding it after you've frozen the banana for the first time, when you first pop it into the blender.&#xD;&#xA;&#xD;&#xA;No guarantees, but, you can probably afford to waste one banana in the attempt." />
  <row Id="26434" PostHistoryTypeId="2" PostId="12790" RevisionGUID="cc9e86fe-636b-4ee8-b425-62497d74b907" CreationDate="2011-03-04T23:07:09.493" UserId="4303" Text="I'm using a Krups ice cream maker. Without easy access to E numbers, and only a domestic ice cream maker, I find that the biggest variables are fat, sugar and water content.&#xD;&#xA;&#xD;&#xA;Without an expensive ice cream maker, you can't really rely on air or flash freezing. My maker just won't stay that cold longer enough, and it can't churn enough air into the mix.&#xD;&#xA;&#xD;&#xA;The biggest improvements to my own ice cream came from perfecting my custard and just not using flavourings that add too much water. And before churning, I try and get the custard as cold as possible. Usually I leave it in the fridge over night." />
  <row Id="26435" PostHistoryTypeId="2" PostId="12791" RevisionGUID="3d07f772-def7-4581-aef0-1b07be667c72" CreationDate="2011-03-04T23:15:21.453" UserId="4303" Text="The &quot;How to keep ice cream soft&quot; question reminded me of my side project of trying to source E numbers.&#xD;&#xA;&#xD;&#xA;I previously tried to find some gellan gum, but my searching for local sources seemed to only return sources for industrial use.&#xD;&#xA;&#xD;&#xA;While this might be fine for consumption, I don't think they will sell me domestic quantities. &#xD;&#xA;&#xD;&#xA;Has anybody sourced E numbers in Sydney?" />
  <row Id="26436" PostHistoryTypeId="1" PostId="12791" RevisionGUID="3d07f772-def7-4581-aef0-1b07be667c72" CreationDate="2011-03-04T23:15:21.453" UserId="4303" Text="Where to source food grade E numbers (especially in Sydney, AU)" />
  <row Id="26437" PostHistoryTypeId="3" PostId="12791" RevisionGUID="3d07f772-def7-4581-aef0-1b07be667c72" CreationDate="2011-03-04T23:15:21.453" UserId="4303" Text="&lt;equipment&gt;&lt;ingredients&gt;" />
  <row Id="26438" PostHistoryTypeId="25" PostId="12775" RevisionGUID="bf549347-cf55-4dfe-b556-940495b1ad14" CreationDate="2011-03-04T23:22:55.597" Comment="http://twitter.com/#!/StackCooking/status/43813703077998592" />
  <row Id="26439" PostHistoryTypeId="6" PostId="12791" RevisionGUID="6ac8e323-2a6a-4c07-a5a4-5d789ed16e82" CreationDate="2011-03-05T00:14:08.397" UserId="41" Comment="edited tags" Text="&lt;shopping&gt;&lt;molecular-gastronomy&gt;&lt;additives&gt;" />
  <row Id="26440" PostHistoryTypeId="10" PostId="12791" RevisionGUID="2c440b5a-f44c-4e2b-b3d0-ab18f38d8c12" CreationDate="2011-03-05T00:35:25.430" UserId="41" CloseReasonId="7" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="26441" PostHistoryTypeId="2" PostId="12792" RevisionGUID="08ae9091-a631-47f7-a5c0-4cabbec36c48" CreationDate="2011-03-05T00:38:32.603" UserId="41" Text="Khymos has a [list of suppliers][1] on his web site organized by region.&#xD;&#xA;&#xD;&#xA;Most of those are more geared toward the molecular gastronomy additives (namely [E400-E499][2]), but some of them may sell other additives as well.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/links/suppliers/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29" />
  <row Id="26442" PostHistoryTypeId="5" PostId="12792" RevisionGUID="1aa7d1e6-53e9-4b27-80fa-acdd2fae59bc" CreationDate="2011-03-05T00:47:51.210" UserId="41" Comment="added 279 characters in body" Text="Khymos has a [list of suppliers][1] on his web site organized by region.&#xD;&#xA;&#xD;&#xA;Most of those are more geared toward the molecular gastronomy additives (namely [E400-E499][2]), but some of them may sell other additives as well.&#xD;&#xA;&#xD;&#xA;Additionally, if the product you're looking for happens to be in the [Texturas collection][3], you can have a look at Adria's [list of distributors][4].&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/links/suppliers/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [3]: http://www.albertyferranadria.com/eng/texturas.html&#xD;&#xA;  [4]: http://www.albertyferranadria.com/eng/distributors.php" />
  <row Id="26444" PostHistoryTypeId="2" PostId="12793" RevisionGUID="165d94d0-7e04-4420-8984-fc18035e600c" CreationDate="2011-03-05T02:06:20.920" UserId="773" Text="The Google has conflicting answers. I come from a background of &quot;everything goes in the garbage disposal&quot;, my wife's background is &quot;never put anything in the garbage disposal&quot;. I suspect reality is somewhere between us." />
  <row Id="26445" PostHistoryTypeId="1" PostId="12793" RevisionGUID="165d94d0-7e04-4420-8984-fc18035e600c" CreationDate="2011-03-05T02:06:20.920" UserId="773" Text="Can you put egg shells down the garbage disposal?" />
  <row Id="26446" PostHistoryTypeId="3" PostId="12793" RevisionGUID="165d94d0-7e04-4420-8984-fc18035e600c" CreationDate="2011-03-05T02:06:20.920" UserId="773" Text="&lt;eggs&gt;" />
  <row Id="26447" PostHistoryTypeId="2" PostId="12794" RevisionGUID="9840345e-ceb0-4c46-919e-a7d8b1ff0ae3" CreationDate="2011-03-05T02:15:09.807" UserId="1000" Text="I grew up putting this stuff on my popcorn and absolutely love it.  I recently found out that you can also put it on salads that have a vinaigrette dressing and it's also delicious.  Are there other common applications that I am not aware of?&#xD;&#xA;&#xD;&#xA;FYI - Brewers/nutritional yeast != baking yeast" />
  <row Id="26448" PostHistoryTypeId="1" PostId="12794" RevisionGUID="9840345e-ceb0-4c46-919e-a7d8b1ff0ae3" CreationDate="2011-03-05T02:15:09.807" UserId="1000" Text="Uses for brewers/nutritional yeast?" />
  <row Id="26449" PostHistoryTypeId="3" PostId="12794" RevisionGUID="9840345e-ceb0-4c46-919e-a7d8b1ff0ae3" CreationDate="2011-03-05T02:15:09.807" UserId="1000" Text="&lt;seasoning&gt;" />
  <row Id="26450" PostHistoryTypeId="25" PostId="12793" RevisionGUID="8ef9dbe9-5001-402b-aceb-c2edbe9fdee0" CreationDate="2011-03-05T02:22:55.777" Comment="http://twitter.com/#!/StackCooking/status/43859001414389761" />
  <row Id="26451" PostHistoryTypeId="2" PostId="12795" RevisionGUID="2a767fb9-9bef-4993-b92c-7f41a625f78d" CreationDate="2011-03-05T02:26:06.473" UserId="266" Text="I've always put egg shells down the disposal.  [The &quot;official&quot; word from one manufacturer][1] is:&#xD;&#xA;&#xD;&#xA;&gt; Most forms of food waste can be put&#xD;&#xA;&gt; through the food waste disposer —&#xD;&#xA;&gt; bones from fish and poultry, meat,&#xD;&#xA;&gt; large meat bones, fish scraps,&#xD;&#xA;&gt; vegetables, fruit, egg shells, and&#xD;&#xA;&gt; much more. Very stringy or fibrous&#xD;&#xA;&gt; foods such as celery should be&#xD;&#xA;&gt; avoided. Food waste disposers are&#xD;&#xA;&gt; designed for food waste only and&#xD;&#xA;&gt; packaging materials should not be put&#xD;&#xA;&gt; into the disposer.&#xD;&#xA;&#xD;&#xA;Given that this manufacturer says you can put _large_ bones in a disposer, I can't imagine that eggshells would do any damage.  &#xD;&#xA;&#xD;&#xA;And as a practical matter, I've seen name-brand disposers at Home Depot for $100, so even if you felt you were shortening the life of your disposer by a small percentage by putting too much into it, it's not a big deal to get a new one.  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.insinkerator.com/canada/household/disposer/what-grind.php" />
  <row Id="26452" PostHistoryTypeId="6" PostId="12793" RevisionGUID="d727ed84-f279-4acf-ae49-b9b1c9dc5c56" CreationDate="2011-03-05T02:26:32.853" UserId="266" Comment="edited tags" Text="&lt;equipment&gt;&lt;eggs&gt;&lt;disposal&gt;" />
  <row Id="26453" PostHistoryTypeId="2" PostId="12796" RevisionGUID="d17446f2-6109-4d11-a0c6-455d8bbf3f9c" CreationDate="2011-03-05T02:48:26.160" UserId="1415" Text="living in an old house (~100 yrs) with old plumbing and old pipes, i barely put anything down our drains except liquids. besides, eggshells are FANTASTIC for your roses and your compost. why waste them?&#xD;&#xA;: )" />
  <row Id="26454" PostHistoryTypeId="2" PostId="12797" RevisionGUID="ea31c44a-49c3-4226-8991-3891077f9754" CreationDate="2011-03-05T02:53:53.503" UserId="5036" Text="If you have a septic tank, avoid using the garbage disposal, especially for anything like egg shells, bones, coffee grounds, and other things that the bacteria in the tank won't eat.  Worst case scenario is that they can plug up your leach field for a very expensive repair." />
  <row Id="26455" PostHistoryTypeId="2" PostId="12798" RevisionGUID="39733b2a-7b92-4fc6-9fdf-ff5120e483a9" CreationDate="2011-03-05T02:54:23.723" UserId="1906" Text="It's a great addition in just about any clear stock soup (non-cream-based) such as chicken, beef and even vegetable. It enriches and deepens the flavor while providing a bunch of minerals. It's also an easy way to &quot;rescue&quot; a soup whose depth of flavor and savoriness (umami) fell short.&#xD;&#xA;&#xD;&#xA;Couple of caveats:&#xD;&#xA;&#xD;&#xA; - It might make your stock cloudy if&#xD;&#xA;   you add enough &#xD;&#xA; - It doesn't seem to&#xD;&#xA;   stay in solution in stock too well. Needs frequent stirring in the bowl&#xD;&#xA;   to keep a consistent flavor" />
  <row Id="26456" PostHistoryTypeId="5" PostId="12798" RevisionGUID="02c006b3-5f72-41c6-9a72-3399f3eb3d4c" CreationDate="2011-03-05T03:03:01.947" UserId="1906" Comment="added 132 characters in body" Text="It's a great addition in just about any clear stock soup (non-cream-based) such as chicken, beef and even vegetable. (It's actually great for vegetarians and vegans who may have difficulty getting enough of their b-complex due to a meatless diet.) It enriches and deepens the flavor while providing a bunch of minerals. It's also an easy way to &quot;rescue&quot; a soup whose depth of flavor and savoriness (umami) fell short.&#xD;&#xA;&#xD;&#xA;Couple of caveats:&#xD;&#xA;&#xD;&#xA; - It might make your stock cloudy if&#xD;&#xA;   you add too much&#xD;&#xA; - It doesn't seem to&#xD;&#xA;   stay in solution in stock too well. Needs frequent stirring in the bowl&#xD;&#xA;   to keep a consistent flavor" />
  <row Id="26457" PostHistoryTypeId="2" PostId="12799" RevisionGUID="c2d714e4-f3cb-4ca1-af29-c9b0773077d2" CreationDate="2011-03-05T03:15:11.167" UserId="5114" Text="I call these __Garlic Cannoli__.&#xD;&#xA;&#xD;&#xA;![Garlic Peeler][1]&#xD;&#xA;&#xD;&#xA;For Christmas, I gave my wife one of these as a stocking-stuffer.  I had seen them in kitchen gadget stores for years, but was always reluctant to get one, believing it was another useless, cheap gadget. &#xD;&#xA;&#xD;&#xA;***I was wrong!***&#xD;&#xA;&#xD;&#xA;I used to peel garlic using a knife, but now, with this, I can peel a clove every 5 seconds. Penny for penny, I've never had such a useful gadget, except for a silicon spatula. It's essentially a silicon or rubber tube. You place the clove inside and lightly press it and roll it on the counter (like you're forming a baguette).&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/8K0c8.jpg" />
  <row Id="26458" PostHistoryTypeId="6" PostId="12794" RevisionGUID="70fdc66b-b8f3-456f-ab07-4e7843b7a854" CreationDate="2011-03-05T03:41:07.423" UserId="1887" Comment="Added culinary-uses tag" Text="&lt;culinary-uses&gt;&lt;seasoning&gt;" />
  <row Id="26459" PostHistoryTypeId="5" PostId="12768" RevisionGUID="723e5825-0e4a-4708-88f1-2f99b0ed7a93" CreationDate="2011-03-05T04:49:10.540" UserId="5101" Comment="fixed grammar" Text="I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing one knife after each specific use not sufficient to avoid cross-contamination? (Note: different cutting boards are assigned for different food types as well)" />
  <row Id="26460" PostHistoryTypeId="6" PostId="12774" RevisionGUID="5b273add-a713-49bf-b4d6-f09e575ed847" CreationDate="2011-03-05T05:57:02.233" UserId="611" Comment="Added the substitutions tag" Text="&lt;substitutions&gt;&lt;vegan&gt;&lt;batter&gt;" />
  <row Id="26461" PostHistoryTypeId="2" PostId="12800" RevisionGUID="a65558f5-6b27-4f41-a3cc-0e75fbdf682b" CreationDate="2011-03-05T08:28:56.920" UserId="4580" Text="We give our egg shells back to our chickens.&#xD;&#xA;They need the chalk for new eggs and they like it.&#xD;&#xA;But I think this isn't really an option for you, unless you sometimes feed the birds in the park or something.&#xD;&#xA;&#xD;&#xA;You can eat the egg schell yourself, it's quite healthy (if I can believe the internet).&#xD;&#xA;&#xD;&#xA;You can put them in the compost container, but I wouldn't put them in the septic tank.&#xD;&#xA;Just throw them away in the garbage." />
  <row Id="26462" PostHistoryTypeId="2" PostId="12801" RevisionGUID="8c833dd3-ea0c-48bc-b2eb-143b0eb4ea4e" CreationDate="2011-03-05T10:53:35.760" UserId="3237" Text="I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions.&#xD;&#xA;&#xD;&#xA;For example, right now someone has decided to throw a party in the office and is baking pancakes on another level of the building. I know this because I feel the smell of burnt oil with a slight addition of normal smell of just-baked pancakes. From my experience just about every time someone tries to cook pancakes there's this horrible smell of burnt oil dominating over the smell of actual pancakes.&#xD;&#xA;&#xD;&#xA;I'm sure that's not the normal way of cooking pancakes but I don't know how to resolve this in a positive way.&#xD;&#xA;&#xD;&#xA;What are exact steps and key factors to cooking pancakes in such way that there's mostly smell of pancakes, not smell of burnt oil?" />
  <row Id="26463" PostHistoryTypeId="1" PostId="12801" RevisionGUID="8c833dd3-ea0c-48bc-b2eb-143b0eb4ea4e" CreationDate="2011-03-05T10:53:35.760" UserId="3237" Text="How to cook pancakes without spreading that horrible smell of burnt oil?" />
  <row Id="26464" PostHistoryTypeId="3" PostId="12801" RevisionGUID="8c833dd3-ea0c-48bc-b2eb-143b0eb4ea4e" CreationDate="2011-03-05T10:53:35.760" UserId="3237" Text="&lt;baking&gt;&lt;oil&gt;&lt;pancakes&gt;" />
  <row Id="26465" PostHistoryTypeId="25" PostId="12801" RevisionGUID="fb8c4662-6d86-4fa2-816f-0b1dc603056f" CreationDate="2011-03-05T11:22:55.620" Comment="http://twitter.com/#!/StackCooking/status/43994896880771072" />
  <row Id="26466" PostHistoryTypeId="2" PostId="12802" RevisionGUID="f37ce863-5646-434d-acde-3c16f531c42a" CreationDate="2011-03-05T12:08:29.260" UserId="5125" Text="With a non-stick pan, you only need very little oil (any oil will do), one or two drops, spread it evenly with a spatula. Ladle the pancake mix on the pan, when you see a fair amount of bubbles popping out, then you can flip and fry the other side.&#xD;&#xA;&#xD;&#xA;The key to perfect color and spongy texture is the temperature of the pan, use very low heat to fry the pancake. When you finish the first one, use a wet kitchen towel to wipe and cool down the pan a bit before you fry the second one. Because if the pan is too hot, the pancake will burn easily with the center not cooked at all." />
  <row Id="26467" PostHistoryTypeId="2" PostId="12803" RevisionGUID="febcfe81-8c27-475b-8669-9f0a3dda279a" CreationDate="2011-03-05T13:03:17.493" UserId="4638" Text="Very simple: don't burn the oil. &#xD;&#xA;&#xD;&#xA;Different fats start to burn at different temperatures (called &quot;smoke point&quot;). This can be as low as ~100°C for unrefined vegetable oils. Butter is also low, at around ~150°C, which is below frying temperatures. Refined vegetable oils have very differentn smoke points depending on the plant they were made from, some starting as low as butter, and going up to around ~250°C (safflower oil, rice bran oil). Fats meant for deep frying (palm fat, clarified butter) are also around ~250°C. &#xD;&#xA;&#xD;&#xA;So the two things you have to do is 1.Choose the right fat, and 2. don't let the pan get too hot. &#xD;&#xA;&#xD;&#xA;From a nutritional point of view, deep-frying fats are not so good, so I'd recommend using a vegetable oil with a high smoke point. If you can find refined safflower, it's perfect, but if not, canola is also a good choice. &#xD;&#xA;&#xD;&#xA;About the temperature, the easiest way is to measure it so you will know how hot the pan gets at any given moment. I use an infrared thermometer when frying, and make crepes at 200°C. If you don't have one handy, you could try heating a pan with oil on a middle setting for a long time (20-30 min), look if it smokes. If yes, let it cool down, and start again with a lower setting. If not, increase the setting and wait again. When you have found out the setting where your oil doesn't smoke, you can use it, or you can try one setting above (the first where the pan starts to smoke) because the room-temperature batter cools the oil. It is time-consuming, but you only have to do it one to find out the correct temperature. &#xD;&#xA;&#xD;&#xA;You could use a nonstick pan, but the typical PTFE coated ones lose their nonstick layer at about 250°C, and a pan used for frying quickly heats much more than that. It is safe when used at lower temperatures, but you cannot fry crepes at 150°C. So unless you have a ceramic-coated nonstick pan (but not the type which disintegrates from hot starch in oil!) or you are controlling the temperature of the pan closely with a thermometer, it is better to use a noncoated pan. &#xD;&#xA;&#xD;&#xA;If you want your crepes to taste like butter, don't fry them in butter. Instead, keep a cup with melted butter in a water bath near the pancakes. As soon as one is ready, take it out of the pan and use a glazing brush to brush it lightly with butter on both sides. " />
  <row Id="26468" PostHistoryTypeId="25" PostId="12768" RevisionGUID="9cd37de2-5e19-413b-bac6-98ba4750a93e" CreationDate="2011-03-05T14:22:55.400" Comment="http://twitter.com/#!/StackCooking/status/44040194835480576" />
  <row Id="26469" PostHistoryTypeId="2" PostId="12804" RevisionGUID="e8215232-8004-43a6-a4aa-cbad88554445" CreationDate="2011-03-05T15:21:48.203" UserId="2911" Text="Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables themselves?" />
  <row Id="26470" PostHistoryTypeId="1" PostId="12804" RevisionGUID="e8215232-8004-43a6-a4aa-cbad88554445" CreationDate="2011-03-05T15:21:48.203" UserId="2911" Text="Why do cauliflower or brussels sprouts sometimes taste bitter, and (how) can I avoid it?" />
  <row Id="26471" PostHistoryTypeId="3" PostId="12804" RevisionGUID="e8215232-8004-43a6-a4aa-cbad88554445" CreationDate="2011-03-05T15:21:48.203" UserId="2911" Text="&lt;cooking-techniques&gt;&lt;vegetables&gt;" />
  <row Id="26472" PostHistoryTypeId="2" PostId="12805" RevisionGUID="df260b7a-7483-48e1-a38d-d03d50d15e9e" CreationDate="2011-03-05T15:38:34.723" UserId="611" Text="All the vegetables form the Brassica family have a bitter component to their flavour. Brassica is the family that includes cauliflower, cabbage, broccoli and Brussels sprouts.&#xD;&#xA;&#xD;&#xA;You can actually remove quite a lot of it by leeching it out in to the water, or by using salt. Remember that this means you're also losing some of the nutritional value, though that doesn't matter too much.&#xD;&#xA;&#xD;&#xA;You can also try ot mask the bitter taste with the sauce/dressing. Something like a cream sauce, or even barbeque flavour will usually mask the bitterness quite well, while letting the cabbage-ness come through.&#xD;&#xA;" />
  <row Id="26473" PostHistoryTypeId="2" PostId="12806" RevisionGUID="51ff72a7-02a9-4fe6-b1b9-a48611bebd8b" CreationDate="2011-03-05T15:50:35.533" UserId="4489" Text="I was always taught the egg shells were good for the pipes, but when our drain clogged, the trap was filled with coffee grounds and egg shells. Perhaps the egg shells would normally be fine, and they only got stuck because of the coffee grounds (which I know should not go down--our guests did not). Even still, after that experience, I now have a policy against egg shells (and coffee grounds) in the disposal." />
  <row Id="26474" PostHistoryTypeId="2" PostId="12807" RevisionGUID="26b4bc2a-1460-4935-9a15-d2fffc604679" CreationDate="2011-03-05T16:03:05.680" UserId="4489" Text="The key is to keep your ice crystals small. Freezing it fast (as mentioned by Knives) is one option. I've seen [liquid nitrogen][1] and [dry ice][2] each advocated to this end. The other option is additives.&#xD;&#xA;&#xD;&#xA;Commercial ice creams are quite the chemistry set indeed. The gums mentioned as well as  [methylcellulose][3] and [carageenan][4] form gels and minimize ice crystal formation. [Glycerol monostearate][5] and [lecithin][6] both [emulsify][7] and limit ice crystal formation. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.101cookbooks.com/archives/001366.html&#xD;&#xA;  [2]: http://www.marthastewart.com/recipe/heston-blumenthal-ice-cream&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Methyl_cellulose&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Carrageenan&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Glycerol_monostearate&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Lecithin&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Emulsion" />
  <row Id="26475" PostHistoryTypeId="5" PostId="12783" RevisionGUID="28bdb905-ced3-4bb0-b2b9-0c101be052d1" CreationDate="2011-03-05T16:34:59.910" UserId="86" Comment="pseudonyms are hard" Text="The magical ingredients for commercial ice cream are [stabilizers][1], [emulsifiers][2], and *really good freezers*. [As Aaronut notes][3], stabilizers can go a long way... Personally, watching a bowl of ice cream melt without losing its shape makes me a bit uncomfortable, so... use in moderation.&#xD;&#xA;&#xD;&#xA;But if you don't happen to have any [gum][4] available, here are a few suggestions drawn from my personal experience with home churning:&#xD;&#xA;&#xD;&#xA;###You want air. Lots of air. &#xD;&#xA;&#xD;&#xA;My little (1.5qt) churn came with a bunch of recipes starting out at 2/3rds of the final volume (1qt). That's enough if I want to serve it within a few hours, but since I don't have a blast freezer in my kitchen the end result tends to lose some air while hardening. I've found that aiming for a post-churn mixture where air is around 50% of the volume works much better. &#xD;&#xA;&#xD;&#xA;###Start with a custard&#xD;&#xA;&#xD;&#xA;Yes, I mean eggs. Egg yolk. There's some additional fat in this, but you're working with *cream* so you should have plenty of that already. There are also emulsifiers and proteins, and I suspect this is where the real value comes in: remember, the eventual goal is to end up with a sort of frozen foam stable enough to resist falling while hardening. It's also nice if you're able to mix in that air without turning the milk fat into butter... I aim for a maximum temperature of 140&amp;deg; to 160&amp;deg; F when cooking  the custard, as this seems to provide sufficient texture without curdling (but if you do have problems with the mixture curdling, try using a double boiler). The final product should be thick enough to coat the back of a spoon, and you should chill it as quickly as possible (and you want it *good and cold* before trying to churn it - at least down to 40&amp;deg; F).&#xD;&#xA;&#xD;&#xA;###Use plenty of sugar&#xD;&#xA;&#xD;&#xA;This is your anti-freeze. It won't keep ice crystals from forming, but it will keep the liquid from freezing *solid* (the more crystals form, the more concentrated the solution and the lower the freezing temperature). If you add the sugar to your custard, you can be sure it's properly dissolved - sugar *granules* don't do you much good. Once frozen your perception of the sweetness will decrease, so if you're tasting as you go along don't be afraid to go a bit beyond what you'd normally be comfortable eating.&#xD;&#xA;&#xD;&#xA;###Use heavy cream&#xD;&#xA;&#xD;&#xA;Well, this should be a given, but... The lower the milkfat content, the more water and hence more ice you'll end up with. You can combat this with more sugar, but you'll still have trouble whipping in enough air because you'll have less fat to stabilize it. &#xD;&#xA;&#xD;&#xA;###Harden it fast, store it cold&#xD;&#xA;&#xD;&#xA;You probably don't have a way to blast-freeze the final product either, but you can still do your best: make sure your deep freeze is as cold as possible (I keep mine at or below -10&amp;deg; F), put the ice cream into small, thin-walled containers (I re-use pint-size yogurt containers) and *bury them* in frozen veggies. Using multiple containers has the advantage of letting you take one out to consume without exposing the rest to room temperature, but more importantly it increases surface area: if you must put it all in a single container, try to find a wide, shallow one. &#xD;&#xA;&#xD;&#xA;And once you have it cold, *keep it cold* - the longer it takes to freeze, the bigger the ice crystals will be, but the colder you keep it once frozen the less they'll grow over time (you'll also lose less air if you can avoid freeze/rethaw cyles). Not so much of an issue if you want to eat it tomorrow, but *critical* if you're aiming for soft creamy goodness a week or two out. Avoid auto-defrosting freezers for this same reason.&#xD;&#xA;&#xD;&#xA;###Experiment!&#xD;&#xA;&#xD;&#xA;There are a *lot* of variables here. Fat content, sugar, other ingredients, the design of your churn and temperature of your freezer, ambient temperature, altitude, container size, personal taste... Don't be afraid to play around with things until you hit a recipe and process that you're happy with! It took me a couple of days to get comfortable making vanilla ice cream, but several *months* of trial and error (wonderful, delicious trial and error...) to get a pumpkin ice cream I was happy with. Fortunately, it's fairly easy to find folks willing to help eat your &quot;mistakes&quot;...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Polysorbate_80&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12778#12778" />
  <row Id="26476" PostHistoryTypeId="2" PostId="12808" RevisionGUID="f98782b9-ab5d-4029-99a0-d969ac125a63" CreationDate="2011-03-05T16:43:37.343" UserId="5130" Text="A professional ice cream machine -- one that doesn't have a base which lives in your freezer, is going to be the best way.&#xD;&#xA;&#xD;&#xA;As @Ray said -- you need to keep the ice crystals as small as possible.  The best way to do this is to start with an extremely cold base and freeze it as quickly as possible.&#xD;&#xA;&#xD;&#xA;Premium commercial ice creams don't have to contain stabilizers and gums since they're made on machinery designed to freeze as quickly as possible.&#xD;&#xA;&#xD;&#xA;That being said, I've had luck with this recipe:&#xD;&#xA;http://www.nytimes.com/2007/08/01/dining/01mini.html?_r=1&amp;oref=slogin&#xD;&#xA;&#xD;&#xA;Which does not use crazy chemicals just " />
  <row Id="26477" PostHistoryTypeId="6" PostId="5832" RevisionGUID="fbf60c9c-3861-4676-8778-1e8891781400" CreationDate="2011-03-05T16:48:23.580" UserId="1259" Comment="added tag" Text="&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="26478" PostHistoryTypeId="6" PostId="10138" RevisionGUID="adb90df0-9f5f-48f5-aaef-11650675772b" CreationDate="2011-03-05T16:48:56.247" UserId="1259" Comment="added tag" Text="&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="26479" PostHistoryTypeId="2" PostId="12809" RevisionGUID="2feb3c6d-b52d-4843-a2a6-f5cd9d3f6f82" CreationDate="2011-03-05T16:51:38.447" UserId="5130" Text="Don't overcook your cruciferous vegetables.  Or cook them with flavors that will mask it better -- garlic, olive oil, salt, hot chilies, etc.&#xD;&#xA;&#xD;&#xA;When you overcook them you release more aromatic compounds and aromas.&#xD;&#xA;&#xD;&#xA;Also, you may be sensitive to phenylthiocarbamide (PTC).  Similar compounds exist in cruciferous vegetables and therefore for some people they can taste radically bitter while for others there's no noticeable bitter taste.&#xD;&#xA;&#xD;&#xA;Sources: &#xD;&#xA;http://www.goodeatsfanpage.com/season8/lettuce/greens.htm&#xD;&#xA;http://en.wikipedia.org/wiki/Phenylthiocarbamide" />
  <row Id="26480" PostHistoryTypeId="6" PostId="9032" RevisionGUID="ea343eea-7ced-4bef-a6ff-72a311b4e82d" CreationDate="2011-03-05T16:51:38.477" UserId="1259" Comment="added tag" Text="&lt;fruit&gt;&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="26481" PostHistoryTypeId="5" PostId="12808" RevisionGUID="5cf40478-b554-4433-9290-3fcb53eb97e4" CreationDate="2011-03-05T17:12:31.983" UserId="86" Comment="Finish sentence. ; added 132 characters in body" Text="A professional ice cream machine -- one that doesn't have a base which lives in your freezer, is going to be the best way.&#xD;&#xA;&#xD;&#xA;[As @Ray said][1] -- you need to keep the ice crystals as small as possible.  The best way to do this is to start with an extremely cold base and freeze it as quickly as possible.&#xD;&#xA;&#xD;&#xA;Premium commercial ice creams don't have to contain stabilizers and gums since they're made on machinery designed to freeze as quickly as possible.&#xD;&#xA;&#xD;&#xA;That being said, I've had luck with this recipe:&#xD;&#xA;http://www.nytimes.com/2007/08/01/dining/01mini.html?_r=1&amp;oref=slogin&#xD;&#xA;&#xD;&#xA;Which does not use crazy chemicals just cornstarch.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12777/is-there-a-magic-ingredient-that-keeps-ice-cream-soft/12807#12807" />
  <row Id="26482" PostHistoryTypeId="6" PostId="12804" RevisionGUID="39842ab6-db50-4a88-aa7a-3e9867b1181f" CreationDate="2011-03-05T17:17:43.757" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;flavor&gt;&lt;cauliflower&gt;&lt;brussels-sprouts&gt;" />
  <row Id="26485" PostHistoryTypeId="2" PostId="12810" RevisionGUID="af6dda55-76de-457a-ac89-8a966c8eab18" CreationDate="2011-03-05T17:51:53.530" UserDisplayName="daniel" Text="(Cold) intensely-flavoured soups also work very well, as long as they are rigorously strained to remove any particulate matter. When I was in culinary school I did a stage at a (now defunct) restaurant which served a carrot-ginger soup (cook carrots &amp; ginger together over low heat until tender in just enough carrot juice to cover. Puree as fine as possible, strain overnight through a fine chinois) which was 'reverse' spherified, then topped with candied cilantro stems (made exactly as you would candy anything else, but only for about 40 seconds, chilled rapidly to prevent loss of colour), coconut powder (thick cream from can of coconut milk blended approx 1:1 with maltodextrin) and Murrey River salt. Delicious.&#xD;&#xA;&#xD;&#xA;On YouTube one of Achatz' chefs presents him with a gin &amp; tonic which included cucumber spheres. I had a spectacular intermezzo once; raspberry sorbet topped with basil spheres (no idea how they made them). &#xD;&#xA;&#xD;&#xA;Oils can be a fantastic option as well: very good olive oil, pistachio walnut, hazelnut...&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26486" PostHistoryTypeId="2" PostId="12811" RevisionGUID="666259c7-56d4-4026-8b0b-998242c7de01" CreationDate="2011-03-05T18:00:16.813" UserId="41" Text="**What is this tag for?**&#xD;&#xA;&#xD;&#xA;[tag:please-remove-this-tag] is used to help in the cleanup of high-risk problem tags.&#xD;&#xA;&#xD;&#xA;**What kind of tags are a problem?**&#xD;&#xA;&#xD;&#xA;A high-risk problem tag is defined as one that is:&#xD;&#xA;&#xD;&#xA;  1. Vague, ambiguous, misleading, regionally-dependent, [meta][1], or otherwise prone to misinterpretation and incorrect or inconsistent usage.&#xD;&#xA;&#xD;&#xA;  2. Easily discoverable - typically composed of common keywords present in the question.&#xD;&#xA;&#xD;&#xA;  3. Already in widespread use, such that an immediate manual removal of all instances of the tag would bump newer questions off the [front page][2].&#xD;&#xA;&#xD;&#xA;Such tags are considered to be serious problems because their usage tends to become both more common and more divergent over time - even amongst experienced members.&#xD;&#xA;&#xD;&#xA;When it is impractical to &quot;hand-sort&quot; one of these tags due to volume, a moderator may merge the problem tag with [tag:please-remove-this-tag] in order to quickly eliminate it from the [tags page][3] and any tag suggestion boxes, as well as leave a clear and easily-recognizable marker on the question itself that it will eventually require retagging.&#xD;&#xA;&#xD;&#xA;**When and how should I remove it?**&#xD;&#xA;&#xD;&#xA;Any members with the [retag question][4] privilege may perform a retag.  See the aforementioned link for specific instructions on how to retag any questions.&#xD;&#xA;&#xD;&#xA;Some additional guidelines for this specific retag:&#xD;&#xA;&#xD;&#xA;  * **Pay attention to other question tags.**  More often than not, questions with one bad tag will have other bad tags, and/or be missing other important tags.  Don't *just* remove the placeholder; treat it as any other retag and consider which tags would actually be most appropriate for the question.&#xD;&#xA;&#xD;&#xA;  * **Don't mass-retag.** Limit your retag efforts according to our daily question activity; at the moment, we recommend no more than 10 retags on a typical day, less on weekends.  Be mindful of other members potentially doing the same thing; if you see more than a few old questions already on the front page, let it be - the placeholder will still be there tomorrow.&#xD;&#xA;&#xD;&#xA;  * **Prioritize questions that are already on the front page.** New or bumped questions have their tags on display for the whole world to see.  If a front-page question has bad tags (including this placeholder), then don't hesitate or worry about site activity - retag it now.&#xD;&#xA;&#xD;&#xA;**More questions?**&#xD;&#xA;&#xD;&#xA;Check these posts for answers:&#xD;&#xA;&#xD;&#xA;  * [Discouraging the proliferation of bad tags: Proposal][5]&#xD;&#xA;  * [When should I retag a question?][6]&#xD;&#xA;&#xD;&#xA;If you still have questions, don't hesitate to ask them on [Meta Seasoned Advice][7].&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.stackexchange.com/2010/08/the-death-of-meta-tags/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/&#xD;&#xA;  [3]: http://cooking.stackexchange.com/tags&#xD;&#xA;  [4]: http://cooking.stackexchange.com/privileges/retag-questions&#xD;&#xA;  [5]: http://meta.cooking.stackexchange.com/questions/970/discouraging-the-proliferation-of-bad-tags-proposal&#xD;&#xA;  [6]: http://meta.cooking.stackexchange.com/questions/966/when-should-i-retag-a-question/968#968&#xD;&#xA;  [7]: http://meta.cooking.stackexchange.com/" />
  <row Id="26487" PostHistoryTypeId="2" PostId="12812" RevisionGUID="47c7d4a6-a02d-4186-9253-cb88593433aa" CreationDate="2011-03-05T18:00:16.813" UserId="41" Comment="added 5 characters in body; deleted 9 characters in body; added 8 characters in body" Text="This tag is a placeholder tag intended to replace another, high-risk problem tag. Please review the full tag information (wiki) for instructions and guidelines for removal." />
  <row Id="26488" PostHistoryTypeId="2" PostId="12813" RevisionGUID="c56eaf35-a019-4021-8c08-34d810c6b9d3" CreationDate="2011-03-05T18:08:17.603" UserId="611" Text="I want to make a British-style pickle relish at home. I think the best recipes involve swede, because it gives texture and flavour, but isn't overpowering. &#xD;&#xA;Unforunately, I can't get swedes where I live. What would make a good substitute?" />
  <row Id="26489" PostHistoryTypeId="1" PostId="12813" RevisionGUID="c56eaf35-a019-4021-8c08-34d810c6b9d3" CreationDate="2011-03-05T18:08:17.603" UserId="611" Text="What can I use instead of swede when making pickle relish" />
  <row Id="26490" PostHistoryTypeId="3" PostId="12813" RevisionGUID="c56eaf35-a019-4021-8c08-34d810c6b9d3" CreationDate="2011-03-05T18:08:17.603" UserId="611" Text="&lt;substitutions&gt;&lt;chutney&gt;" />
  <row Id="26491" PostHistoryTypeId="2" PostId="12814" RevisionGUID="be5c27c8-273f-439e-b254-a2b05d78b814" CreationDate="2011-03-05T18:15:41.277" UserId="4638" Text="I found today something new in the supermarket and decided to try it. They are called &quot;traditional french merguez&quot;, and seem to be raw sausages made from lamb and beef, moderately spicy. I have no idea how to use them (except to use them just like any other sausage, but I think that it would be a missed opportunity). Is there a traditional way to prepare them, and what are the usual combinations? &#xD;&#xA;&#xD;&#xA;I already found a ton of recipes on Google, but I'd prefer to hear some more on their traditional use, and also about combinations you have tried and found to work well. " />
  <row Id="26492" PostHistoryTypeId="1" PostId="12814" RevisionGUID="be5c27c8-273f-439e-b254-a2b05d78b814" CreationDate="2011-03-05T18:15:41.277" UserId="4638" Text="How to prepare merguez?" />
  <row Id="26493" PostHistoryTypeId="3" PostId="12814" RevisionGUID="be5c27c8-273f-439e-b254-a2b05d78b814" CreationDate="2011-03-05T18:15:41.277" UserId="4638" Text="&lt;ingredients&gt;&lt;traditional&gt;" />
  <row Id="26494" PostHistoryTypeId="2" PostId="12815" RevisionGUID="210cff70-161f-4757-ac8b-1cb2d9f4b4ec" CreationDate="2011-03-05T18:42:22.237" UserDisplayName="daniel" Text="Anything crunchy should work fine. Radish, daikon (yes I know it's a kind of radish), carrot, fennel..." />
  <row Id="26495" PostHistoryTypeId="4" PostId="12814" RevisionGUID="94faaa93-9bfd-4e55-b5bd-ff1792195c23" CreationDate="2011-03-05T18:47:52.557" UserId="4638" Comment="Changed the title so it asks about traditional preparations instead of just any kind" Text="What are common/traditional uses for merguez?" />
  <row Id="26496" PostHistoryTypeId="5" PostId="12811" RevisionGUID="e6e8c107-41fb-4881-ba9a-a322d3051379" CreationDate="2011-03-05T19:21:18.900" UserId="41" Comment="added 258 characters in body" Text="**What is this tag for?**&#xD;&#xA;&#xD;&#xA;[tag:please-remove-this-tag] is used to help in the cleanup of high-risk problem tags.&#xD;&#xA;&#xD;&#xA;**What kind of tags are a problem?**&#xD;&#xA;&#xD;&#xA;A high-risk problem tag is defined as one that is:&#xD;&#xA;&#xD;&#xA;  1. Vague, ambiguous, misleading, regionally-dependent, [meta][1], or otherwise prone to misinterpretation and incorrect or inconsistent usage.&#xD;&#xA;&#xD;&#xA;  2. Easily discoverable - typically composed of common keywords present in the question.&#xD;&#xA;&#xD;&#xA;  3. Already in widespread use, such that an immediate manual removal of all instances of the tag would bump newer questions off the [front page][2].&#xD;&#xA;&#xD;&#xA;Such tags are considered to be serious problems because their usage tends to become both more common and more divergent over time - even amongst experienced members.&#xD;&#xA;&#xD;&#xA;When it is impractical to &quot;hand-sort&quot; one of these tags due to volume, a moderator may merge the problem tag with [tag:please-remove-this-tag] in order to quickly eliminate it from the [tags page][3] and any tag suggestion boxes, as well as leave a clear and easily-recognizable marker on the question itself that it will eventually require retagging.&#xD;&#xA;&#xD;&#xA;**When and how should I remove it?**&#xD;&#xA;&#xD;&#xA;Any members with the [retag question][4] privilege may perform a retag.  See the aforementioned link for specific instructions on how to retag any questions.&#xD;&#xA;&#xD;&#xA;Some additional guidelines for this specific retag:&#xD;&#xA;&#xD;&#xA;  * **Pay attention to other question tags.**  More often than not, questions with one bad tag will have other bad tags, and/or be missing other important tags.  Don't *just* remove the placeholder; treat it as any other retag and consider which tags would actually be most appropriate for the question.&#xD;&#xA;&#xD;&#xA;  * **Don't mass-retag.** Limit your retag efforts according to our daily question activity; at the moment, we recommend no more than 10 retags on a typical day, less on weekends.  Be mindful of other members potentially doing the same thing; if you see more than a few old questions already on the front page, let it be - the placeholder will still be there tomorrow.&#xD;&#xA;&#xD;&#xA;  * **Don't retag closed questions.** Closed questions are the short list for eventual deletion, at which point it won't matter what tags they have.  Don't add noise to the front page by bumping a question that has been deemed off-topic or inappropriate.&#xD;&#xA;&#xD;&#xA;  * **Prioritize questions that are already on the front page.** New or bumped questions have their tags on display for the whole world to see.  If a front-page question has bad tags (including this placeholder), then don't hesitate or worry about site activity - retag it now.&#xD;&#xA;&#xD;&#xA;**More questions?**&#xD;&#xA;&#xD;&#xA;Check these posts for answers:&#xD;&#xA;&#xD;&#xA;  * [Discouraging the proliferation of bad tags: Proposal][5]&#xD;&#xA;  * [When should I retag a question?][6]&#xD;&#xA;&#xD;&#xA;If you still have questions, don't hesitate to ask them on [Meta Seasoned Advice][7].&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.stackexchange.com/2010/08/the-death-of-meta-tags/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/&#xD;&#xA;  [3]: http://cooking.stackexchange.com/tags&#xD;&#xA;  [4]: http://cooking.stackexchange.com/privileges/retag-questions&#xD;&#xA;  [5]: http://meta.cooking.stackexchange.com/questions/970/discouraging-the-proliferation-of-bad-tags-proposal&#xD;&#xA;  [6]: http://meta.cooking.stackexchange.com/questions/966/when-should-i-retag-a-question/968#968&#xD;&#xA;  [7]: http://meta.cooking.stackexchange.com/" />
  <row Id="26497" PostHistoryTypeId="2" PostId="12816" RevisionGUID="b4a0355a-45ea-4b64-a724-89584a5fe091" CreationDate="2011-03-05T19:39:34.773" UserId="5114" Text="Coat lightly with olive oil, sprinkle w/ basaltic vinegar, liberal application of kosher salt, and fresh cracked pepper in a bowl to coat evenly. Then spread 1-layer thick on sheet pan.&#xD;&#xA;&#xD;&#xA;Roast in the oven, ~35 min 375 degF.&#xD;&#xA;&#xD;&#xA;The veg will develop a light caramelization on the outside in some places, but will have a sweeter flavor.&#xD;&#xA;&#xD;&#xA;This works well for brussel sprouts, asparagus, green beans or cauliflower.&#xD;&#xA;" />
  <row Id="26498" PostHistoryTypeId="2" PostId="12817" RevisionGUID="ef2271b1-41de-4ad0-ae96-0c6280ca585b" CreationDate="2011-03-05T20:20:20.970" UserId="15" Text="water chestnuts might do the trick for crunch. " />
  <row Id="26499" PostHistoryTypeId="2" PostId="12818" RevisionGUID="c5a05c8d-7956-445b-8914-566ce26cb39a" CreationDate="2011-03-05T20:23:24.150" UserId="5130" Text="You can also use it as a base for vegan mac and &quot;cheese&quot;.&#xD;&#xA;&#xD;&#xA;We used to make this in college all the time.  I forget the exact portions, but about 2 cups soy milk, 1 cup nutritional yeast, a little soy sauce, hot sauce and cornstarch to thicken it if needed.&#xD;&#xA;&#xD;&#xA;It's not so bad.&#xD;&#xA;&#xD;&#xA;Also I like it sprinkled on cooked kale and other greens -- especially when mixed with tahini and yogurt." />
  <row Id="26500" PostHistoryTypeId="2" PostId="12819" RevisionGUID="565f7d57-6347-40bb-8a7c-6daa266317b7" CreationDate="2011-03-05T20:34:21.440" UserId="5130" Text="In a pop over-type batter, the eggs provide a few functions:&#xD;&#xA;&#xD;&#xA;1. Egg whites: protein for structure.  Since the popover/yorkshire pudding is leavened by the protein matrix generated by the ingredients setting and capturing the steam that the wet batter is pushing out, you're going to need something to replace the protein here.  The gluten from the wheat flour isn't going to fully provide the structural integrity you need.&#xD;&#xA;&#xD;&#xA;2. Egg whites: Water.  Egg whites are about 92% water by weight.  This helps make your dough liquid enough to produce the steam needed for the leavening.&#xD;&#xA;&#xD;&#xA;3. Egg yolks: fats for weakening the dough.  The fats in the yolks help keep the dough springy and soft as well as provides a nice richness to the flavor.&#xD;&#xA;&#xD;&#xA;4. Egg yolks: emulsifiers.  The lecithin in the yolk helps to bind the water phase of the batter with the fat phase of the batter so that they don't separate.&#xD;&#xA;&#xD;&#xA;So, my suggestion would be to up the liquid in the recipe by a few tablespoons, add a little bit more fat, some powdered lecithin (or other emulsifying agents -- you can get vegan lecithin made from mustard), and some soy protein powder.&#xD;&#xA;&#xD;&#xA;You might have to play with the combination of these ingredients, but by replicating and replacing the items the egg provides, you'll be much better suited to creating the popover.&#xD;&#xA;&#xD;&#xA;Although, you're not making yorkshire pudding FYI -- you're making a popover.  Yorkshire pudding is a popover created by using the rendered fat from a roast.  A popover is the same type of bread, but made without using animal fat." />
  <row Id="26501" PostHistoryTypeId="2" PostId="12820" RevisionGUID="068c59b6-b741-4463-9033-961791e9549a" CreationDate="2011-03-05T20:38:42.450" UserId="5127" Text="So I have an old blade grinder, which seems to work well enough for me, except in one respect: The coffee grinds fall out of the bottom of the grinder. Now this is a cheapo grinder that I got as a gift, and I've never had another grinder. So I don't want to go buy another if they all do this. But on the other hand, if this just a function of a piece of cr*p grinder, I'd like to have a new one.&#xD;&#xA;&#xD;&#xA;To clarify: I'm not talking about a static explosion of grind upon opening the cover after grinding. I'm talking about some of the grinds simply ending up on the counter *while* I'm grinding." />
  <row Id="26502" PostHistoryTypeId="1" PostId="12820" RevisionGUID="068c59b6-b741-4463-9033-961791e9549a" CreationDate="2011-03-05T20:38:42.450" UserId="5127" Text="Is it normal that my coffee grinder leaves a huge mess all over the counter?" />
  <row Id="26503" PostHistoryTypeId="3" PostId="12820" RevisionGUID="068c59b6-b741-4463-9033-961791e9549a" CreationDate="2011-03-05T20:38:42.450" UserId="5127" Text="&lt;coffee&gt;&lt;grinding&gt;" />
  <row Id="26504" PostHistoryTypeId="2" PostId="12821" RevisionGUID="9deb5e5e-dce2-4c68-b5b6-81e1ab68d2f9" CreationDate="2011-03-05T20:44:12.057" UserId="5130" Text="I've owned several grinders -- both blade and burr, but I've never had one that did this.  So no I would not say it is normal&#xD;&#xA;&#xD;&#xA;Is the lid closed tight when you start it?  Blade style ones are pretty cheap, so you might just want to get a new one." />
  <row Id="26505" PostHistoryTypeId="6" PostId="12820" RevisionGUID="6f1fc052-563b-42ee-adcf-1683aba8d6f3" CreationDate="2011-03-05T21:11:58.240" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;coffee&gt;&lt;grinding&gt;" />
  <row Id="26506" PostHistoryTypeId="2" PostId="12822" RevisionGUID="8ca4ceb1-841e-49b8-a013-f5b817fc1ac2" CreationDate="2011-03-05T21:31:55.430" UserId="15" Text="If it has multiple blades it might be removable,  if that's the case,  some grinds might have nudged their way in there. Check to see if you can remove the blade and clean out the assembly. " />
  <row Id="26507" PostHistoryTypeId="5" PostId="12816" RevisionGUID="d933330d-22b1-4e35-8fb9-88b1538e8e5d" CreationDate="2011-03-05T21:47:58.007" UserDisplayName="daniel" Comment="vinegar is not often made from rocks" Text="Coat lightly with olive oil, sprinkle w/ balsamic vinegar, liberal application of kosher salt, and fresh cracked pepper in a bowl to coat evenly. Then spread 1-layer thick on sheet pan.&#xD;&#xA;&#xD;&#xA;Roast in the oven, ~35 min 375 degF.&#xD;&#xA;&#xD;&#xA;The veg will develop a light caramelization on the outside in some places, but will have a sweeter flavor.&#xD;&#xA;&#xD;&#xA;This works well for brussel sprouts, asparagus, green beans or cauliflower.&#xD;&#xA;" />
  <row Id="26508" PostHistoryTypeId="25" PostId="12820" RevisionGUID="35978f25-3d85-4b54-9399-e2bb465c528b" CreationDate="2011-03-05T23:22:55.663" Comment="http://twitter.com/#!/StackCooking/status/44176090675163136" />
  <row Id="26509" PostHistoryTypeId="2" PostId="12823" RevisionGUID="28837390-d1c4-4e5e-833d-daf7b8a797bd" CreationDate="2011-03-05T23:32:50.450" UserId="1670" Text="I had one that suffered this problem once (a Krups branded whirly blade machine), which I noticed when the coffee dust fouled the contacts and it wouldn't run any more. &#xD;&#xA;&#xD;&#xA;You may be able to disassemble it, clean out the guts and reassemble more neatly to reduce the problem.&#xD;&#xA;&#xD;&#xA;But you'll probably need a special set of drivers to get in--they are sealed to prevent law suits. (I happened to own the right tamper-resistant drivers. There were no capacitors or other obvious sources of danger in there, but be sure to test the interlock when reassembling: you don't want to lose a finger.)&#xD;&#xA;&#xD;&#xA;On the other hand, a new machine might be cheaper than the tools and more certain." />
  <row Id="26510" PostHistoryTypeId="5" PostId="12820" RevisionGUID="4128f454-d656-4fe3-b599-c3f038f968bc" CreationDate="2011-03-06T00:14:30.607" UserId="5127" Comment="added 714 characters in body" Text="So I have an old blade grinder, which seems to work well enough for me, except in one respect: The coffee grinds fall out of the bottom of the grinder. Now this is a cheapo grinder that I got as a gift, and I've never had another grinder. So I don't want to go buy another if they all do this. But on the other hand, if this just a function of a piece of cr*p grinder, I'd like to have a new one.&#xD;&#xA;&#xD;&#xA;To clarify: I'm not talking about a static explosion of grind upon opening the cover after grinding. I'm talking about some of the grinds simply ending up on the counter *while* I'm grinding.&#xD;&#xA;&#xD;&#xA;**UPDATE**  &#xD;&#xA;So, I _have_ opened the bottom in the past, and when I did, the most enormous amount of old yucky coffee grinds spilled out. So I cleaned it out, and put it back together, and when I did, the problem continued to happen. So I, like any good ol' cheapskate would do, sealed the bottom with duct tape. This solved the problem until I realized that the design of the thing is to let moisture out the bottom of the machine, and that's the same path that the grind were coming out. So all my coffee grinds were ending up moist and sticky.&#xD;&#xA;&#xD;&#xA;So in short, I should've bought a new one long ago, and to you future cheapskates reading this, do not even ACCEPT a &quot;white-westinghouse&quot; grinder as a freebie." />
  <row Id="26511" PostHistoryTypeId="2" PostId="12824" RevisionGUID="fbf7ff85-a39b-4fdf-aa9d-6413642c9c96" CreationDate="2011-03-06T00:44:13.757" UserId="5130" Text="Like you'd use any other sausage. Omelets, toad in a hole, pigs in a blanket, etc. &#xD;&#xA;&#xD;&#xA;Tranditionally speaking get a Moroccan cook book. It'll be full of ideas. " />
  <row Id="26512" PostHistoryTypeId="25" PostId="12804" RevisionGUID="250acdc7-025d-43f9-b97d-8720edb0d29c" CreationDate="2011-03-06T02:22:55.633" Comment="http://twitter.com/#!/StackCooking/status/44221388562771969" />
  <row Id="26513" PostHistoryTypeId="25" PostId="12813" RevisionGUID="363ba54a-2c57-4770-81f2-862a5184dbf1" CreationDate="2011-03-06T05:22:55.803" Comment="http://twitter.com/#!/StackCooking/status/44266688249729024" />
  <row Id="26516" PostHistoryTypeId="2" PostId="12826" RevisionGUID="f9d6d0dd-00c3-4edd-8978-96486b7a1d78" CreationDate="2011-03-06T05:39:25.550" UserId="1776" Text="My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar.  is there any reason why packages of refined sugar advertise 100% cane sugar?" />
  <row Id="26517" PostHistoryTypeId="1" PostId="12826" RevisionGUID="f9d6d0dd-00c3-4edd-8978-96486b7a1d78" CreationDate="2011-03-06T05:39:25.550" UserId="1776" Text="The difference between beet sugar and cane sugar" />
  <row Id="26518" PostHistoryTypeId="3" PostId="12826" RevisionGUID="f9d6d0dd-00c3-4edd-8978-96486b7a1d78" CreationDate="2011-03-06T05:39:25.550" UserId="1776" Text="&lt;sugar&gt;&lt;comparisons&gt;" />
  <row Id="26519" PostHistoryTypeId="6" PostId="12826" RevisionGUID="36e33111-a26e-486a-9b5a-2e4ba4cfaa1a" CreationDate="2011-03-06T05:50:25.407" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;" />
  <row Id="26520" PostHistoryTypeId="6" PostId="788" RevisionGUID="1b7d25cb-f281-48c9-86ad-8160fc2fbe96" CreationDate="2011-03-06T05:50:35.123" UserId="41" Comment="edited tags" Text="&lt;salt&gt;" />
  <row Id="26521" PostHistoryTypeId="2" PostId="12827" RevisionGUID="205a1d26-0df9-49d6-90bb-ba907fae1427" CreationDate="2011-03-06T06:14:20.473" UserId="3203" Text="It depends on what country you come from&#xD;&#xA;&#xD;&#xA;In many countries &quot;table salt&quot; is just there local sea salt, crushed, filtered, and sometimes iodised&#xD;&#xA;&#xD;&#xA;Not every country has &quot;salt mines&quot;, but most countries with a coast line can collect or &quot;farm&quot; evaporated salt. [See this PDF][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dominionsalt.co.nz/acatalog/saltmaking.pdf" />
  <row Id="26522" PostHistoryTypeId="2" PostId="12828" RevisionGUID="0939c132-b8da-4d68-a762-d87f465c7bf6" CreationDate="2011-03-06T06:32:44.223" UserId="3203" Text="They are both mostly [sucrose][1], and they are very similar. But like anything else, there are many differences depending on your point of view. If you come from some parts of Europe you will be very familiar with it&#xD;&#xA;&#xD;&#xA;The three main sugars of the world are beet, cane, and corn - depending on where you live. Corn is significantly different from beet and cane. See [High fructose corn syrup][2] for more sugar differences&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sucrose&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/High-fructose_corn_syrup" />
  <row Id="26526" PostHistoryTypeId="25" PostId="12826" RevisionGUID="b37d5b17-4987-419e-bc99-ba32d9264fb8" CreationDate="2011-03-06T08:22:55.957" Comment="http://twitter.com/#!/StackCooking/status/44311987907346432" />
  <row Id="26528" PostHistoryTypeId="5" PostId="12814" RevisionGUID="49296ba7-a2d7-4026-bed0-609a5dae8535" CreationDate="2011-03-06T13:11:53.090" UserId="4638" Comment="Made it more specific" Text="I found today something new in the supermarket and decided to try it. They are called &quot;traditional french merguez&quot;, and seem to be raw sausages made from lamb and beef, moderately spicy. I have no idea how to use them (except to use them just like any other sausage, but I think that it would be a missed opportunity). Is there a traditional way to prepare them, and what are the usual combinations? &#xD;&#xA;&#xD;&#xA;I already found a ton of recipes on Google, but I'd prefer to hear some more on their traditional use, and also about combinations you have tried and found to work well. &#xD;&#xA;&#xD;&#xA;**Edit** Having slept over the question, I think I can make it a bit more specific. &#xD;&#xA;&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;Preparation methods: Are merguez usually boiled, grilled, fried, roasted, or something else? &#xD;&#xA;&lt;li&gt; What are the typical combinations? Currently, I only know about couscous. Are they eaten with certain veggies, or herbs, or other things?&#xD;&#xA;&lt;li&gt; Eating occasion. Are they considered a snack, a breakfast, a main course, or something else?&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;I am aware that anything I listed is possible, but I am asking about the traditional way they are used. If the answers still tend to sound like &quot;undefinable&quot;, &quot;all of the above&quot; and &quot;any way the cook feels like&quot;, please vote to close the question. " />
  <row Id="26529" PostHistoryTypeId="2" PostId="12830" RevisionGUID="896f7d25-f81d-43bc-ab57-6db4aa7a21ed" CreationDate="2011-03-06T13:30:58.423" UserId="5137" Text="I'm thinking of setting up an honesty box outside my house, selling food which I have made (e.g. fudge, coconut ice, jams, chutneys etc)&#xD;&#xA;&#xD;&#xA;Does anyone know whether there are any regulations around this (in the UK)? Can I just go ahead with it or do I need to think about the following:&#xD;&#xA;&#xD;&#xA; - food hygiene certificate&#xD;&#xA; - product testing&#xD;&#xA; - ingredient lists&#xD;&#xA; - best before end dates&#xD;&#xA; - public liability insurance&#xD;&#xA;&#xD;&#xA;Thank you!" />
  <row Id="26530" PostHistoryTypeId="1" PostId="12830" RevisionGUID="896f7d25-f81d-43bc-ab57-6db4aa7a21ed" CreationDate="2011-03-06T13:30:58.423" UserId="5137" Text="Honesty box regulations" />
  <row Id="26531" PostHistoryTypeId="3" PostId="12830" RevisionGUID="896f7d25-f81d-43bc-ab57-6db4aa7a21ed" CreationDate="2011-03-06T13:30:58.423" UserId="5137" Text="&lt;food-safety&gt;" />
  <row Id="26532" PostHistoryTypeId="25" PostId="12830" RevisionGUID="d19ccd37-67fe-46f6-b8ff-5daacbadc9bd" CreationDate="2011-03-06T14:22:57.760" Comment="http://twitter.com/#!/StackCooking/status/44402592176021504" />
  <row Id="26533" PostHistoryTypeId="5" PostId="12824" RevisionGUID="62aec9bd-f3fb-46f0-b8bf-4fd53eddb299" CreationDate="2011-03-06T15:19:30.547" UserId="5130" Comment="Redefining answer based on quesiton edit" Text="Like you'd use any other sausage. Omelets, toad in a hole, pigs in a blanket, etc. &#xD;&#xA;&#xD;&#xA;Tranditionally speaking it's grilled.  Served along side couscous or in a sandwich.  I've had them served along side eggs spiced with cumin and harissa before as well. &#xD;&#xA;&#xD;&#xA;Or they can be used as a component of a tagine, in which case they would not be grilled, but probably seared and then added to the stew as it cooks." />
  <row Id="26534" PostHistoryTypeId="5" PostId="12826" RevisionGUID="75a02f9f-b195-4594-9e56-fba9dd5fa946" CreationDate="2011-03-06T15:20:27.960" UserId="1776" Comment="edited body" Text="My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fructose than beet sugar.  Is there any reason why packages of refined sugar advertise 100% cane sugar?" />
  <row Id="26535" PostHistoryTypeId="2" PostId="12831" RevisionGUID="ff5e6ef4-67eb-4aa2-a866-77e2b95bc24d" CreationDate="2011-03-06T16:29:56.347" UserId="4935" Text="A set of Ikea glass jars are used for home counter top food storage. One of them was temporarily used to store bars of soap. Now it is wanted back in the kitchen. The plastic in the lid is retaining the perfume smell of the soap. How can this smell be removed?" />
  <row Id="26536" PostHistoryTypeId="1" PostId="12831" RevisionGUID="ff5e6ef4-67eb-4aa2-a866-77e2b95bc24d" CreationDate="2011-03-06T16:29:56.347" UserId="4935" Text="How to remove smell from plastic lid?" />
  <row Id="26537" PostHistoryTypeId="3" PostId="12831" RevisionGUID="ff5e6ef4-67eb-4aa2-a866-77e2b95bc24d" CreationDate="2011-03-06T16:29:56.347" UserId="4935" Text="&lt;storage-method&gt;&lt;cleaning&gt;&lt;smell&gt;" />
  <row Id="26538" PostHistoryTypeId="2" PostId="12832" RevisionGUID="c7f98094-3819-4a64-8bb2-8fff4d0c286a" CreationDate="2011-03-06T16:47:54.067" UserId="3425" Text="Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?" />
  <row Id="26539" PostHistoryTypeId="1" PostId="12832" RevisionGUID="c7f98094-3819-4a64-8bb2-8fff4d0c286a" CreationDate="2011-03-06T16:47:54.067" UserId="3425" Text="omelettes and scrambled eggs - How long can I store them?" />
  <row Id="26540" PostHistoryTypeId="3" PostId="12832" RevisionGUID="c7f98094-3819-4a64-8bb2-8fff4d0c286a" CreationDate="2011-03-06T16:47:54.067" UserId="3425" Text="&lt;eggs&gt;&lt;storage-lifetime&gt;&lt;scrambled-eggs&gt;&lt;omelette&gt;" />
  <row Id="26541" PostHistoryTypeId="2" PostId="12833" RevisionGUID="cf889d8d-38fc-4291-b5a5-ab4f240d45a3" CreationDate="2011-03-06T17:05:41.777" UserId="4697" Text="When it comes to taste, eggs are very difficult to preserve. When they are warmed after refrigeration they cook further, and fried eggs have a narrow window in which they taste great." />
  <row Id="26542" PostHistoryTypeId="2" PostId="12834" RevisionGUID="9dbe7059-bf98-4840-9cca-c9468072a5b1" CreationDate="2011-03-06T17:16:02.143" UserId="4697" Text="I cooked too much rice yesterday and put the leftovers in the refrigerator. What can be done with it? I do not enjoy the taste from just putting it in the microwave oven." />
  <row Id="26543" PostHistoryTypeId="1" PostId="12834" RevisionGUID="9dbe7059-bf98-4840-9cca-c9468072a5b1" CreationDate="2011-03-06T17:16:02.143" UserId="4697" Text="What to do with day-old cooked rice?" />
  <row Id="26544" PostHistoryTypeId="3" PostId="12834" RevisionGUID="9dbe7059-bf98-4840-9cca-c9468072a5b1" CreationDate="2011-03-06T17:16:02.143" UserId="4697" Text="&lt;culinary-uses&gt;&lt;rice&gt;" />
  <row Id="26545" PostHistoryTypeId="2" PostId="12835" RevisionGUID="0f4cc745-1a72-41d5-9e89-873c7d4cbb76" CreationDate="2011-03-06T17:22:35.700" UserId="1832" Text="A trick I use when grinding coffee is to place my grinder on top of the coffee filter.  This helps when I take off the lid and some grinds always fall out.  It sounds like it would help you when your grinds falling out of the bottom and not just from the top." />
  <row Id="26546" PostHistoryTypeId="25" PostId="12834" RevisionGUID="da45cdab-35f1-4864-a8ee-162aead288c0" CreationDate="2011-03-06T17:22:57.653" Comment="http://twitter.com/#!/StackCooking/status/44447890256568320" />
  <row Id="26547" PostHistoryTypeId="2" PostId="12836" RevisionGUID="5a5237b1-a41c-46ae-a147-5a8ae5298529" CreationDate="2011-03-06T17:40:33.173" UserId="5130" Text="You could make rice pudding, arancini (sicilian rice balls, deep fried), fried rice, etc.&#xD;&#xA;&#xD;&#xA;You could also reheat it by steaming it which would make it taste a little fresher than just out the microwave." />
  <row Id="26548" PostHistoryTypeId="2" PostId="12837" RevisionGUID="f694093e-d5e8-42a9-bca5-9d7fb601dda8" CreationDate="2011-03-06T17:42:24.890" UserId="5130" Text="Mix baking soda and white vinegar together (it'll get all foamy) and lather it up pretty well with the mixture and leave sit for a few hours.  Rinse and it should be clear of smells." />
  <row Id="26549" PostHistoryTypeId="2" PostId="12838" RevisionGUID="85b85b5b-3d92-477c-8c65-01670009d879" CreationDate="2011-03-06T18:28:06.197" UserId="4777" Text="Fried rice!&#xD;&#xA;&#xD;&#xA;Fried rice sucks (no clumping) if freshly cooked rice is used, but day old rice is perfect.&#xD;&#xA;&#xD;&#xA;Fry sliced onions, minced garlic, ginger, or whatever in canola oil for a couple of minutes, add the rice and continue frying along with some frozen peas, diced carrots etc., then add some soya sauce and lemon/lime juice for zest.&#xD;&#xA;&#xD;&#xA;For more protein, one might also add diced cooked chicken pieces or top the rice off with a fried egg or two. " />
  <row Id="26550" PostHistoryTypeId="2" PostId="12839" RevisionGUID="3a222ab9-da9a-4458-a317-c14d5fc5c447" CreationDate="2011-03-06T18:37:37.573" UserId="4777" Text="I would say to use regular long grain rice. I don't think basmati would be appropriate, however, since it doesn't grow in the caribbean and even if it did would probably be out of the price range of a gastronomic staple like peas 'n' rice." />
  <row Id="26551" PostHistoryTypeId="10" PostId="12830" RevisionGUID="033c7951-e5ea-4b3c-918c-ccc7fac51039" CreationDate="2011-03-06T18:42:12.273" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="26552" PostHistoryTypeId="5" PostId="12839" RevisionGUID="ee8af8dc-e664-4503-b640-5b44a9ba875e" CreationDate="2011-03-06T18:51:31.050" UserId="4777" Comment="deleted 12 characters in body" Text="I would say to use regular long grain rice. I don't think basmati would be appropriate, however, since it doesn't grow in the caribbean and so would probably be out of the price range of a gastronomic staple like peas 'n' rice." />
  <row Id="26553" PostHistoryTypeId="2" PostId="12840" RevisionGUID="80a63be8-7083-4871-868a-53d9be1ea971" CreationDate="2011-03-06T18:57:54.620" UserId="5141" Text="I used to go to a coffee shop ( in a different state) where they made a cayenne pepper epsresso drink. It was a great drink strong cofee flavor with a kick of cayenne.  The barrista mentioned that this drink only works in small portions ( i.e. size small cup.)&#xD;&#xA;&#xD;&#xA;Is anyone familiar with this drink? I'd love some ideas how to recreate it at home. What is the best way to attempt to replicate this flavor? I was thinking adding varying degrees of cayenne to espresso and find the best combination, but not sure if I should be adding other ingredients. " />
  <row Id="26554" PostHistoryTypeId="1" PostId="12840" RevisionGUID="80a63be8-7083-4871-868a-53d9be1ea971" CreationDate="2011-03-06T18:57:54.620" UserId="5141" Text="Cayenne Latte drink - how to make at home?" />
  <row Id="26555" PostHistoryTypeId="3" PostId="12840" RevisionGUID="80a63be8-7083-4871-868a-53d9be1ea971" CreationDate="2011-03-06T18:57:54.620" UserId="5141" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="26556" PostHistoryTypeId="2" PostId="12841" RevisionGUID="d3cab369-6351-4fa3-bd79-3e0f97df0e52" CreationDate="2011-03-06T19:00:02.170" UserId="123" Text="I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the other? Would the recipe need to be altered at all between methods?" />
  <row Id="26557" PostHistoryTypeId="1" PostId="12841" RevisionGUID="d3cab369-6351-4fa3-bd79-3e0f97df0e52" CreationDate="2011-03-06T19:00:02.170" UserId="123" Text="What would be the difference between frying vs baking meatballs?" />
  <row Id="26558" PostHistoryTypeId="3" PostId="12841" RevisionGUID="d3cab369-6351-4fa3-bd79-3e0f97df0e52" CreationDate="2011-03-06T19:00:02.170" UserId="123" Text="&lt;baking&gt;&lt;frying&gt;&lt;italian-cuisine&gt;&lt;meatballs&gt;" />
  <row Id="26559" PostHistoryTypeId="6" PostId="12814" RevisionGUID="8b00b110-1bc7-429f-a1bf-4c037c928b77" CreationDate="2011-03-06T19:27:32.457" UserId="1887" Comment="Retagged from ingredients to culinary-uses based on meta-discussion" Text="&lt;culinary-uses&gt;&lt;traditional&gt;" />
  <row Id="26560" PostHistoryTypeId="6" PostId="6361" RevisionGUID="54121b05-3926-4876-a5e8-dbfff687d706" CreationDate="2011-03-06T19:28:18.743" UserId="1887" Comment="Retagged from ingredients to culinary-uses based on meta-discussion" Text="&lt;culinary-uses&gt;&lt;herbs&gt;" />
  <row Id="26561" PostHistoryTypeId="6" PostId="6186" RevisionGUID="895ca5ab-35c8-4216-9ab5-f19d9622315d" CreationDate="2011-03-06T19:29:03.920" UserId="1887" Comment="Retagged from ingredients to culinary-uses based on meta-discussion (also added spices tag)" Text="&lt;culinary-uses&gt;&lt;spices&gt;" />
  <row Id="26562" PostHistoryTypeId="2" PostId="12842" RevisionGUID="3a0dc20f-69b5-4cf4-8075-197f29ef6730" CreationDate="2011-03-06T19:35:58.573" UserId="5144" Text="I don't know how long they remain sanitary but when I'm cooking scrambled eggs for a lot of people and I have to store them in the oven to keep warm I always cover them with slices of cheese. This seems to help keep their flavor as if they were right off the pan and prevents the surfaces of the eggs from drying out and becoming crusty. It may improve their refrigeration life as well?" />
  <row Id="26563" PostHistoryTypeId="2" PostId="12843" RevisionGUID="c4b16431-ca0c-49a2-ab65-eac88b69480f" CreationDate="2011-03-06T19:38:45.873" UserId="45" Text="Mark Bittman has a recipe for a baked fish with potatoes and bay leaves that uses a lot of bay leaves. It's pretty good. Here's the page out of his cookbook (which is worth buying!): [The Minimalist Cooks Dinner, p. 98][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=UhU3O6VdYg0C&amp;pg=PA98&amp;lpg=PA98&amp;dq=fish+bay+leaves+bittman&amp;source=bl&amp;ots=s6ZlaXmiIv&amp;sig=47q0ko_X2zUqaIhusTzGJWXQDEQ&amp;hl=en&amp;ei=Z-JzTf62C4K78gaoofzhDQ&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=1&amp;ved=0CBQQ6AEwAA#v=onepage&amp;q&amp;f=false" />
  <row Id="26564" PostHistoryTypeId="5" PostId="11805" RevisionGUID="5792cd72-7bdf-4be5-99a3-663b46d191ea" CreationDate="2011-03-06T19:45:15.477" UserId="1549" Comment="UHT was incorrect see comments" Text="I've followed a couple of recipes for clotted cream without success and it seems that pasteurization is the issue. I'm told that I need to use either unpasteurized cream or cream that has been low-temperature pasteurized.&#xD;&#xA;&#xD;&#xA;All I can find here in Stockholm is cream pasteurized at higher temperatures (85 degrees C). Does anyone know why high temperature pasteurized cream doesn't work for clotted cream? Does anyone have a trick up their sleeve to get it to work?&#xD;&#xA;" />
  <row Id="26565" PostHistoryTypeId="2" PostId="12844" RevisionGUID="006e6cde-772c-4e63-9927-94b656cc47c6" CreationDate="2011-03-06T19:46:03.173" UserDisplayName="daniel" Text="What Tim said. Eggs just don't hold very well, and they are very sensitive to temperature--reheating them basically will mean re-cooking them. I would never store eggs in this manner, because the texture and flavour degradation will make them unpleasant to eat.&#xD;&#xA;&#xD;&#xA;However, to actually answer your question--and again, I urge you not to do this because stored and reheated eggs will taste like garbage--cooked eggs should keep for up to 72 hours in the refrigerator. Remember to chill them as rapidly as possible after cooking, and you may wish to undercook slightly in order to minimize problems when reheating.&#xD;&#xA;&#xD;&#xA;I would use 72 hours as an absolute maximum, particularly if you are undercooking. 48 hours is probably wiser." />
  <row Id="26566" PostHistoryTypeId="2" PostId="12845" RevisionGUID="261f1bf3-6a00-435a-897d-dfe800caf86c" CreationDate="2011-03-06T19:47:27.183" UserDisplayName="daniel" Text="Sumac is a major component in zatar, a Mideastern spice blend. Goes very well with any meats, especially beef, goat, and lamb." />
  <row Id="26567" PostHistoryTypeId="2" PostId="12846" RevisionGUID="4a09a2f7-bcd7-45d0-95e8-bda03c30b1be" CreationDate="2011-03-06T19:49:04.717" UserDisplayName="daniel" Text="No recipe alteration needed.&#xD;&#xA;&#xD;&#xA;Fried meatballs will develop more of a crust, and thus more flavour through the Maillard reaction. In any case, unless you're making tiny meatballs (or finishing their cooking in a sauce of some sort), they're going to need to be finished via baking anyway.&#xD;&#xA;&#xD;&#xA;I would only do the baking method if I had to make an enormous quantity at once. For home cooking I always fry then bake." />
  <row Id="26568" PostHistoryTypeId="5" PostId="12800" RevisionGUID="1feada26-51c1-4e70-8332-02718e6dcf59" CreationDate="2011-03-06T19:55:15.023" UserId="210" Comment="deleted 1 characters in body" Text="We give our egg shells back to our chickens.&#xD;&#xA;They need the chalk for new eggs and they like it.&#xD;&#xA;But I think this isn't really an option for you, unless you sometimes feed the birds in the park or something.&#xD;&#xA;&#xD;&#xA;You can eat the egg shell yourself, it's quite healthy (if I can believe the internet).&#xD;&#xA;&#xD;&#xA;You can put them in the compost container, but I wouldn't put them in the septic tank.&#xD;&#xA;Just throw them away in the garbage." />
  <row Id="26569" PostHistoryTypeId="5" PostId="12813" RevisionGUID="0dd2e1fb-1784-4947-a11d-8961ea8c40a0" CreationDate="2011-03-06T20:05:11.247" UserId="45" Comment="added translations to American English in title and content" Text="I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabega in the US), because it gives texture and flavour, but isn't overpowering. &#xD;&#xA;Unforunately, I can't get swedes where I live. What would make a good substitute?" />
  <row Id="26570" PostHistoryTypeId="4" PostId="12813" RevisionGUID="0dd2e1fb-1784-4947-a11d-8961ea8c40a0" CreationDate="2011-03-06T20:05:11.247" UserId="45" Comment="added translations to American English in title and content" Text="What can I use instead of swede/rutabega when making pickle relish" />
  <row Id="26571" PostHistoryTypeId="24" PostId="12813" RevisionGUID="0dd2e1fb-1784-4947-a11d-8961ea8c40a0" CreationDate="2011-03-06T20:05:11.247" Comment="Proposed by 45 approved by -1 edit id of 43" />
  <row Id="26572" PostHistoryTypeId="5" PostId="12813" RevisionGUID="2c2af4e5-36cb-4c59-b68a-b4e36c04cf33" CreationDate="2011-03-06T20:05:11.530" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn't overpowering. &#xD;&#xA;Unforunately, I can't get swedes where I live.&#xD;&#xA;&#xD;&#xA;What would make a good substitute?" />
  <row Id="26573" PostHistoryTypeId="4" PostId="12813" RevisionGUID="2c2af4e5-36cb-4c59-b68a-b4e36c04cf33" CreationDate="2011-03-06T20:05:11.530" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="What can I use instead of swede (rutabaga) when making pickle relish" />
  <row Id="26574" PostHistoryTypeId="6" PostId="12813" RevisionGUID="2c2af4e5-36cb-4c59-b68a-b4e36c04cf33" CreationDate="2011-03-06T20:05:11.530" UserId="41" Comment="added 3 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;vegetables&gt;&lt;chutney&gt;" />
  <row Id="26575" PostHistoryTypeId="25" PostId="12841" RevisionGUID="f6c517cc-a479-4c01-85e6-f5f2f151be00" CreationDate="2011-03-06T20:22:58.193" Comment="http://twitter.com/#!/StackCooking/status/44493190346190849" />
  <row Id="26576" PostHistoryTypeId="2" PostId="12847" RevisionGUID="42f510cb-1a4c-4e19-80c4-3715506b7885" CreationDate="2011-03-06T20:41:22.270" UserId="5130" Text="Conversely I only ever bake my meatballs for one simple reason: it makes a heck of a lot less mess.&#xD;&#xA;&#xD;&#xA;Also with the effort that goes into making meatballs and the fact that making 6 or 30 is about the same amount of effort, I actually like to make a large amount and then freeze the extras. &#xD;&#xA;&#xD;&#xA;But like @daniel said: there's no adjustments needed to the recipe or technique or anything.  " />
  <row Id="26577" PostHistoryTypeId="2" PostId="12848" RevisionGUID="fb54b641-8722-457b-aba0-1ec72553f0a1" CreationDate="2011-03-06T20:43:01.660" UserId="3203" Text="Keeping cooked eggs is not very tasty&#xD;&#xA;&#xD;&#xA;Follow my previous [post on &quot;better-scrambled-eggs&quot;][1] for making scrambled eggs in 60 seconds from eggs to plate (thin stainless skillet on a gas stove)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7405/better-scrambled-eggs/8973#8973" />
  <row Id="26578" PostHistoryTypeId="2" PostId="12849" RevisionGUID="899c3b30-2fcc-43a6-9080-ef3fdaebd12c" CreationDate="2011-03-06T21:00:12.933" UserId="4697" Text="In most (Swedish) homes, there are electric stoves that go from 1 to 6, and in some cases all the way up to 12!&#xD;&#xA;&#xD;&#xA;Is there an agreed-upon standard deciding roughly what temperature a number corresponds to on the stove-scale?" />
  <row Id="26579" PostHistoryTypeId="1" PostId="12849" RevisionGUID="899c3b30-2fcc-43a6-9080-ef3fdaebd12c" CreationDate="2011-03-06T21:00:12.933" UserId="4697" Text="How hot are electric home stoves?" />
  <row Id="26580" PostHistoryTypeId="3" PostId="12849" RevisionGUID="899c3b30-2fcc-43a6-9080-ef3fdaebd12c" CreationDate="2011-03-06T21:00:12.933" UserId="4697" Text="&lt;temperature&gt;&lt;stove&gt;" />
  <row Id="26581" PostHistoryTypeId="6" PostId="12849" RevisionGUID="abc292bc-e08b-427d-a590-a9346a72d53a" CreationDate="2011-03-06T21:08:48.157" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;stove&gt;" />
  <row Id="26582" PostHistoryTypeId="2" PostId="12850" RevisionGUID="8e2b86c9-a869-4ef6-b719-c90f9b9f328b" CreationDate="2011-03-06T21:40:36.497" UserId="4980" Text="Could you use a turnip (or several)?  My understanding is that this is the &quot;closest&quot; vegetable to the rutabaga." />
  <row Id="26583" PostHistoryTypeId="2" PostId="12851" RevisionGUID="6f6b2045-2096-4920-add0-7370967155f7" CreationDate="2011-03-06T21:51:17.753" UserId="5145" Text="[Kedgeree][1], although I usually use chopped up kippers rather than white fish and omelette the eggs rather than boil them to make it more like egg-fried rice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kedgeree" />
  <row Id="26584" PostHistoryTypeId="2" PostId="12852" RevisionGUID="19f01bea-4b9c-4384-8ce4-97b4e5458cab" CreationDate="2011-03-06T22:12:08.250" UserId="4580" Text="Favourably, we put them on the barbecue.&#xD;&#xA;You can also just fry them in the pan like a chipolata.&#xD;&#xA;&#xD;&#xA;I wouldn't eat them in combo's where you use normal sausages.&#xD;&#xA;It doesn't go well with apple sauce for example.&#xD;&#xA;But this is of course a question of taste.&#xD;&#xA;I prefer them (when not on the BBQ) with food which doesn't contain a lot of spices, like lettuce and tomatoes with boiled potatoes." />
  <row Id="26585" PostHistoryTypeId="2" PostId="12853" RevisionGUID="fcd69171-255e-45dd-b25c-c10643b6473f" CreationDate="2011-03-06T23:05:29.387" UserId="1672" Text="Short answer: no, there's no standard scale.&#xD;&#xA;&#xD;&#xA;First of all, I'm pretty sure it's common enough for stoves of varying power to use the same range of numbers. I see an awful lot of stoves that go up to 10 in the US, and I'm quite confident they're not all the same.&#xD;&#xA;&#xD;&#xA;Second, the real property of a stove is its power output, not its temperature. You can clearly see this if you go look at gas stoves - they're described in units of power (BTUs in the US, hooray). The temperature resulting from a given power will depend greatly on what you're cooking. A burner with nothing on it will have a much higher temperature than one with a heavy pot of boiling water on it. To a lesser degree, the temperature will also depend on the environment - a cooler room with some air circulation will keep the burner a bit cooler than a warm room with still air.&#xD;&#xA;&#xD;&#xA;So, if you really want to know what you're getting, you have to look up the power output of the stove - or failing that, maybe try to measure it yourself." />
  <row Id="26586" PostHistoryTypeId="2" PostId="12854" RevisionGUID="0c83fc91-2716-4aba-b225-d07b0fc70b03" CreationDate="2011-03-06T23:08:25.717" UserId="3478" Text="I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a barley and bean type soup and it says to soak the barley overnight in water and then drain it in the morning. Is that all that needs to be done? &#xD;&#xA;&#xD;&#xA;Also, once the barley is all done soaking, do I add it into the broth and let everything cook or are there more steps?&#xD;&#xA;&#xD;&#xA;*Can someone add the tag of barley since I do not have a high enough reputation to do so, thanks.*" />
  <row Id="26587" PostHistoryTypeId="1" PostId="12854" RevisionGUID="0c83fc91-2716-4aba-b225-d07b0fc70b03" CreationDate="2011-03-06T23:08:25.717" UserId="3478" Text="How do you properly soak and cook barley?" />
  <row Id="26588" PostHistoryTypeId="3" PostId="12854" RevisionGUID="0c83fc91-2716-4aba-b225-d07b0fc70b03" CreationDate="2011-03-06T23:08:25.717" UserId="3478" Text="&lt;soaking&gt;" />
  <row Id="26590" PostHistoryTypeId="25" PostId="12849" RevisionGUID="e101455d-160c-44da-934f-8733ca78edb0" CreationDate="2011-03-06T23:22:58.693" Comment="http://twitter.com/#!/StackCooking/status/44538491870253056" />
  <row Id="26591" PostHistoryTypeId="5" PostId="12854" RevisionGUID="0b8c06f5-9785-45d9-b445-5f866c431868" CreationDate="2011-03-06T23:34:54.933" UserId="41" Comment="deleted 102 characters in body; edited tags" Text="I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a barley and bean type soup and it says to soak the barley overnight in water and then drain it in the morning. Is that all that needs to be done? &#xD;&#xA;&#xD;&#xA;Also, once the barley is all done soaking, do I add it into the broth and let everything cook or are there more steps?" />
  <row Id="26592" PostHistoryTypeId="6" PostId="12854" RevisionGUID="0b8c06f5-9785-45d9-b445-5f866c431868" CreationDate="2011-03-06T23:34:54.933" UserId="41" Comment="deleted 102 characters in body; edited tags" Text="&lt;soup&gt;&lt;soaking&gt;&lt;barley&gt;" />
  <row Id="26593" PostHistoryTypeId="6" PostId="12814" RevisionGUID="3c864274-100a-4da7-9b65-66ac275347fd" CreationDate="2011-03-06T23:35:59.533" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;sausages&gt;&lt;traditional&gt;" />
  <row Id="26594" PostHistoryTypeId="2" PostId="12856" RevisionGUID="b1a1926c-5fba-49c2-99fb-01b7cb0b3847" CreationDate="2011-03-06T23:36:37.600" UserId="4777" Text="I don't believe it is necessary to soak pearl barley, just add it in and let it cook like you would rice or pasta.&#xD;&#xA;&#xD;&#xA;Nota bene: be sure not to add more barley than the recipe calls for, as the barley can easily become overwhelming." />
  <row Id="26595" PostHistoryTypeId="2" PostId="12857" RevisionGUID="75843e5e-99dc-47c8-b16c-6274f4cfb952" CreationDate="2011-03-06T23:42:33.740" UserId="5148" Text="I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. &#xD;&#xA;&#xD;&#xA;The recipe [here][1] describes the filling as frangipane, yet when I make it, it is not as jelly like as I would like, and ends up being quite soggy. &#xD;&#xA;&#xD;&#xA;I would describe the filling I am expecting to make as more like vanilla custard, with a kind of jelotine texture.&#xD;&#xA;&#xD;&#xA;Any help would be appreciated.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://frenchfood.about.com/od/breadandpastry/r/painauraisin.htm" />
  <row Id="26596" PostHistoryTypeId="1" PostId="12857" RevisionGUID="75843e5e-99dc-47c8-b16c-6274f4cfb952" CreationDate="2011-03-06T23:42:33.740" UserId="5148" Text="How do I make the filling in pain aux raisins / danish pastry" />
  <row Id="26597" PostHistoryTypeId="3" PostId="12857" RevisionGUID="75843e5e-99dc-47c8-b16c-6274f4cfb952" CreationDate="2011-03-06T23:42:33.740" UserId="5148" Text="&lt;pastry&gt;&lt;vanilla&gt;&lt;custard&gt;" />
  <row Id="26598" PostHistoryTypeId="2" PostId="12858" RevisionGUID="27c054c9-1a06-49a7-af2b-7b47375d1113" CreationDate="2011-03-06T23:44:34.283" UserId="4638" Text="There is no industry standard, and stoves heat up to different temperatures. In fact, different hobs on the same stove often have different temperature when turned to the same setting (with the smaller hobs tending to be cooler). &#xD;&#xA;&#xD;&#xA;You could try to make a crude calculation based on energy input, but this has so big an error margin that it is unusable for any practical purpose (unless you happen to know the stove's efficiency, the hob's energy consumption, mass, the specific heat of the hob material, its density, and, because it is losing heat to the air, its thermal conductivity and its surface area) But all of this applies only to the heat of the hob, not to the heat of a pan placed on it, which varies considerably with a pan's material and geometry - and when cooking, the temperature of the pan is more important, but the one that actually matters is the temperature of the core of the food pieces. So the only really good way is to measure the oil in the pan with an infrared thermometer (for frying; for cooking, use a confectioner's thermometer dipped into the food). &#xD;&#xA;&#xD;&#xA;If you are fine-tuning meal preparation (like trying to produce a very juicy steak without leaving it medium rare), the thermometer is practically indispensable (unless you are willing to spend lots of effort on a trial-and-error procedure whose results will only be valid for a single combination of a hob, pan, and oil amount). There are ways to notice important temperatures without a thermometer, by observing typical chemical reactions and physical behaviors which occur at certain temperatures, but you need to have observed the reactions closely before, because simple descriptions of the changes are sometimes misleading. It is easy for simmering temperature ranges between 90°C and 100°C, where the amount of bubbles of water placed in a pot is easily observed. For frying temperature ranges, you can use some tricks including wooden spoons, white bread, and water drops, but they are not very precise, and you need to know what to look for. Smoke observation is easy if you know your oil's smoke point, but if you reach it, you know you have overdone it. For low temperatures (melting chocolate), a thermometer is the only way I know of. &#xD;&#xA;&#xD;&#xA;One thing to be aware of is that increase of temperature is not always linear with setting. I have a stove with settings from 1 to 6, and at 3, the pan stays under 95°C, while at 4, it (the same pan) goes to something like 180°C or more. The other settings have different temperature differences. So be very careful when cooking. &#xD;&#xA;&#xD;&#xA;If you are planning to buy a new oven and are looking for a comparison basis, go with their wattage, as stoves with a higher energy consumption will be hotter within a given technology (don't compare energy consumption of a resistive vs. an induction stove). &#xD;&#xA;&#xD;&#xA;If your question is just fueled by curiosity of &quot;how high can it go&quot;, the answer is way too high&quot;. On induction, using a cast iron pan, I managed to pass the autoignition point of oil (~375°C) and get a small fire in the pan at the 1500 Watt setting, and the unit goes to 2100 Watt (it has heat protection, but it didn't switch on until it was too late). There are many induction stoves which have single hobs maxing out at 3.6 kW, so in theory, they could get a lot hotter.  And if you think &quot;this is how modern technology works&quot;, old stoves can get very hot too, especially if they have no heat protection. My mother has an old cheap one in her kitchen, I think that the big hob is 1800 or 2000 Watt, and after half a day of charring peppers, I had the ironplate hob glowing a visible red, so it must have had over 500°C (the hob only, there was no pan on it). &#xD;&#xA;&#xD;&#xA;To sum it up: The theoretically possible maximum temperatures are way hotter than needed (or safe) in the kitchen. The actual temperatures at each setting vary from stove to stove and need to be measured. If you are buying a new one, don't worry about the possible maximum temperature of a single hob, there are more important factors. If you have a recipe which gives a temperature and you need to figure out the setting, use a thermometer. If you have a recipe which only gives the setting for a type of stove you don't have and are trying to deduce the needed setting for your own stove, your best bet is to learn which group of proteins and carbohydrates needs which temperature for denaturing/hydrolizing/whatever, to analyze which reaction the recipe is trying to achieve, and to use a thermometer to turn your stove to the correct setting. If you don't want to delve that deep, you'll need to experiment a lot with each recipe until you get decent results. " />
  <row Id="26599" PostHistoryTypeId="2" PostId="12859" RevisionGUID="2f3b2082-2dc0-4df7-b820-d8ba01a8c722" CreationDate="2011-03-06T23:48:12.027" UserId="1906" Text="You probably misread the recipe. It's suggested that dry beans soak overnight so that they cook in a reasonable amount of time the next day (unless you use a pressure cooker.)&#xD;&#xA;&#xD;&#xA;There is no need to soak barley, pearled or not. It's my guess that you mistook the bean soaking for barley in the recipe. That, or it's a typo." />
  <row Id="26600" PostHistoryTypeId="2" PostId="12860" RevisionGUID="05e0f357-38f7-4b34-b319-aa88fcbf0bd9" CreationDate="2011-03-06T23:55:36.187" UserId="4303" Text="Deep fry it.&#xD;&#xA;&#xD;&#xA;If it is a bit clumpy, what we sometimes do is form it into cracker like shapes and let it air dry. Once it is hard, deep fry it. It's a bit like a rice crispy I suppose. " />
  <row Id="26601" PostHistoryTypeId="2" PostId="12861" RevisionGUID="29df7604-4dd2-4cb0-94cc-62d2bcc70649" CreationDate="2011-03-06T23:55:49.480" UserId="76" Text="I'm following a recipe that calls for 200g of dried chick peas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. How much of these do I need to use?" />
  <row Id="26602" PostHistoryTypeId="1" PostId="12861" RevisionGUID="29df7604-4dd2-4cb0-94cc-62d2bcc70649" CreationDate="2011-03-06T23:55:49.480" UserId="76" Text="How do I convert a volume of chick peas to weight?" />
  <row Id="26603" PostHistoryTypeId="3" PostId="12861" RevisionGUID="29df7604-4dd2-4cb0-94cc-62d2bcc70649" CreationDate="2011-03-06T23:55:49.480" UserId="76" Text="&lt;beans&gt;&lt;conversion&gt;&lt;chickpeas&gt;" />
  <row Id="26604" PostHistoryTypeId="5" PostId="12861" RevisionGUID="6637ded2-245e-4cde-badf-4d65a5947680" CreationDate="2011-03-07T00:01:04.637" UserId="76" Comment="added 284 characters in body" Text="I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. &#xD;&#xA;&#xD;&#xA;This is made complicated by two things:&#xD;&#xA;&#xD;&#xA;1. You can't easily convert a weight measurement to a volume measurement. (What is the density of a chickpea?)&#xD;&#xA;2. The recipe wants me to measure dry chickpeas, and I have canned chickpeas. (How much of the weight is water?)&#xD;&#xA;&#xD;&#xA;How much of my canned chickpeas should I use?" />
  <row Id="26605" PostHistoryTypeId="2" PostId="12862" RevisionGUID="507d8291-0927-470d-aded-4163a643385b" CreationDate="2011-03-07T01:13:29.167" UserId="3203" Text="There is no exact conversion because there are so many different varieties of chickpeas or any bean types for that matter&#xD;&#xA;&#xD;&#xA;Their water absorption rate and amount is effected by many things including how they have been stored, have they been heat treated on import, and what time of year they where grown!&#xD;&#xA;&#xD;&#xA;My rough rule of thumb for beans in general is 2.5 ±.5 times the volume and 2 ±.5 the weight after an overnight soak&#xD;&#xA;&#xD;&#xA;With our local chickpeas it's 2.2 times the weight after 10 hours at 20°C (on the bench)&#xD;&#xA;&#xD;&#xA;200g should be around 440g of soaked chickpeas. 1 cup of chickpeas is around 240g, so just shy of two cups of soaked chickpeas should do it&#xD;&#xA;" />
  <row Id="26607" PostHistoryTypeId="4" PostId="12861" RevisionGUID="4f9c65df-a214-410f-b313-c71ee704287c" CreationDate="2011-03-07T01:27:15.153" UserId="1672" Comment="add a more descriptive title" Text="How do I convert a weight of dried chick peas to volume of cooked?" />
  <row Id="26608" PostHistoryTypeId="24" PostId="12861" RevisionGUID="4f9c65df-a214-410f-b313-c71ee704287c" CreationDate="2011-03-07T01:27:15.153" Comment="Proposed by 1672 approved by 76 edit id of 44" />
  <row Id="26609" PostHistoryTypeId="2" PostId="12863" RevisionGUID="5836a08e-92b1-49a3-b185-114854634bf8" CreationDate="2011-03-07T01:36:57.267" UserId="4428" Text="I am a big fan of swedes/rutabagas. When I can't get them I use turnips, beets, daikon radishes. Carrots/parsnips add some interesting flavor as well.&#xD;&#xA;&#xD;&#xA;A couple other vegetables that are crunchy and nice-flavored but more exotic are celery root or jicama." />
  <row Id="26610" PostHistoryTypeId="25" PostId="12854" RevisionGUID="9bba1840-86da-48fd-bab5-53d9805a909b" CreationDate="2011-03-07T02:22:58.360" Comment="http://twitter.com/#!/StackCooking/status/44583789711724544" />
  <row Id="26611" PostHistoryTypeId="2" PostId="12864" RevisionGUID="38c68f35-04ac-4236-a540-002e648fa10e" CreationDate="2011-03-07T02:40:25.233" UserId="1092" Text="You could make congee with the cooked rice.  Making congee with cooked rice makes the grains &quot;bloom&quot;, which is characteristic of Cantonese congee.&#xD;&#xA;&#xD;&#xA;You could also make &quot;pow fan&quot;.  This is basically soup w/rice added instead of noodles or pasta.  My personal favorite pairing is a chicken soup with black mushrooms." />
  <row Id="26612" PostHistoryTypeId="2" PostId="12865" RevisionGUID="a26a4d59-f94a-49ee-b3a9-5ca0b0f15995" CreationDate="2011-03-07T02:42:06.883" UserId="1906" Text="Baked meatballs will not brown as well (if at all) and will not take on any of the flavor of the oil in which they are fried. To get that fried flavor you could add a little bit of oil into the meatball mixture and also lightly spray/toss the meatballs with oil before baking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26613" PostHistoryTypeId="2" PostId="12866" RevisionGUID="d44c3172-006e-44c8-866e-6b5c2be597e7" CreationDate="2011-03-07T03:13:26.490" UserId="293" Text="Some other uses for it:&#xD;&#xA;&#xD;&#xA; - Mix with potatoes and onions for hash browned potatoes to go with breakfast&#xD;&#xA; - Add it to your pot pie filling for dinner&#xD;&#xA; - Mash it up to a paste and make fried rice cakes&#xD;&#xA;&#xD;&#xA;If you have a sweet tooth, you can also mash it up into a paste (add a bit of sugar) and make balls out of it. Put a semi sweet bit of chocolate inside and deep fry just long enough to crisp the outside.&#xD;&#xA;&#xD;&#xA;We have a rice cooker and usually cook 2 - 3 cups a day. At the end of the day, there's usually at least 1/2 cup left to recycle. Admittedly, I usually just get lazy, re-heat it with butter and make it a breakfast side. " />
  <row Id="26614" PostHistoryTypeId="2" PostId="12867" RevisionGUID="72ee1f95-7cb6-41ed-8298-8f65a3fdcafc" CreationDate="2011-03-07T03:38:26.300" UserId="67" Text="You can use leftover rice in a 'rice salad' ... basically, it's like a pasta salad, but with rice instead of pasta.  You typically need to dice items finer so they're on a similar scale as the rice grains.&#xD;&#xA;&#xD;&#xA;You can also add it to soups to bulk them up.&#xD;&#xA;&#xD;&#xA;And although dirty rice is typically made with fresh rice, you can use leftover rice in a pinch.  (and then take any leftover dirty rice and use it as a filling for [stuffed peppers][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/588/how-to-prepare-stuffed-peppers" />
  <row Id="26615" PostHistoryTypeId="2" PostId="12868" RevisionGUID="493f862d-80b7-4cbb-86d3-24262ab0674c" CreationDate="2011-03-07T04:10:12.920" UserId="697" Text="I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use.  It seems like the chips in most ice cream are actually chunks of a thin sheet of dark chocolate that's much crunchier than if you just chopped up a bar of chocolate.&#xD;&#xA;&#xD;&#xA;Does anyone know what type of chocolate chips are used in most ice creams and where I can buy them or how I can make them? " />
  <row Id="26616" PostHistoryTypeId="1" PostId="12868" RevisionGUID="493f862d-80b7-4cbb-86d3-24262ab0674c" CreationDate="2011-03-07T04:10:12.920" UserId="697" Text="What type of chocolate is in chocolate chip ice cream" />
  <row Id="26617" PostHistoryTypeId="3" PostId="12868" RevisionGUID="493f862d-80b7-4cbb-86d3-24262ab0674c" CreationDate="2011-03-07T04:10:12.920" UserId="697" Text="&lt;chocolate&gt;&lt;ice-cream&gt;" />
  <row Id="26618" PostHistoryTypeId="2" PostId="12869" RevisionGUID="216ec696-e227-4555-b49b-4349f0cf2dc6" CreationDate="2011-03-07T04:14:40.860" UserId="5152" Text="Chicken rice soup, or any other application that allows the rice to soak up some yummy liquid." />
  <row Id="26619" PostHistoryTypeId="5" PostId="5324" RevisionGUID="9fd39a03-dd20-4019-aea8-b54c4996d300" CreationDate="2011-03-07T05:05:38.830" UserId="4873" Comment="Include technique - not just link (in case link breaks)" Text="Haven't tried it but here:&#xD;&#xA;http://newmountaincookery.typepad.com/a_new_mountain_cookery/2008/06/compressed-wate.html&#xD;&#xA;&#xD;&#xA;The link suggests the following technique:&#xD;&#xA;&#xD;&#xA; 1. Vacuum seal pieces of watermelon (if&#xD;&#xA;    you don't have one, just put it in a&#xD;&#xA;    ziploc bag and take out as much as&#xD;&#xA;    the air as possible)&#xD;&#xA;&#xD;&#xA; 2. Freeze it overnight&#xD;&#xA;    &#xD;&#xA; 3. Take it out and thaw&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26620" PostHistoryTypeId="24" PostId="5324" RevisionGUID="9fd39a03-dd20-4019-aea8-b54c4996d300" CreationDate="2011-03-07T05:05:38.830" Comment="Proposed by 4873 approved by 60 edit id of 45" />
  <row Id="26621" PostHistoryTypeId="25" PostId="12868" RevisionGUID="bb5ec329-16e1-4d83-8b3a-1c15a58649f5" CreationDate="2011-03-07T05:22:58.243" Comment="http://twitter.com/#!/StackCooking/status/44629088127823872" />
  <row Id="26622" PostHistoryTypeId="2" PostId="12870" RevisionGUID="426e5b40-5ba5-4018-81d2-f4fcda00ad9a" CreationDate="2011-03-07T06:37:54.117" UserId="446" Text="I'm not a professional barrista but I spend a lot of time drinking expresso based drinks and I would suggest that you start with a latte base (for a small drink, that would be two shots of expresso and hot steamed milk to the top) and add cayenne pepper to it.  I would also sugest that you only add about a 1/2 teaspoon at first.  You could also add chocolate to create a mole type drink and calm down the heat of the pepper, if needed. Use a dark chocolate, if availible, as you don't want it to be to sweet if you are trying to highlight the spice.&#xD;&#xA;&#xD;&#xA;Make sure that you stir it all the way so that you don't get uneven distrubution of the pepper, I would actually add the pepper right after the the shots and stir then, and then again after adding the milk. Also, don't forget that the temperature of the beverage is going to enhance the heat that you get from the pepper, so for the less spice tolerate you will need to tone it way down." />
  <row Id="26623" PostHistoryTypeId="2" PostId="12871" RevisionGUID="9456266c-3aba-4150-8ba4-d76667a6a016" CreationDate="2011-03-07T06:43:44.950" UserId="446" Text="I don't know the real answer, but I always use dark chocolate nibs in mine, and it always comes out great.  It's not the exact same experience as commercial mint chocolate chip but really delivers on that mint hit in the beginning and the crunchy slightly bitter end that a good mint chocolate chip should deliver." />
  <row Id="26624" PostHistoryTypeId="2" PostId="12872" RevisionGUID="a82bd1ca-a1fc-4342-a4f6-56d871964a7c" CreationDate="2011-03-07T06:46:15.710" UserId="2158" Text="I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long would the be good for?" />
  <row Id="26625" PostHistoryTypeId="1" PostId="12872" RevisionGUID="a82bd1ca-a1fc-4342-a4f6-56d871964a7c" CreationDate="2011-03-07T06:46:15.710" UserId="2158" Text="Can you safely can homemade caramel/butterscotch syrup?" />
  <row Id="26626" PostHistoryTypeId="3" PostId="12872" RevisionGUID="a82bd1ca-a1fc-4342-a4f6-56d871964a7c" CreationDate="2011-03-07T06:46:15.710" UserId="2158" Text="&lt;canning&gt;" />
  <row Id="26627" PostHistoryTypeId="2" PostId="12873" RevisionGUID="1ad7b8fc-fe93-41e9-bb5c-bf9501770d7e" CreationDate="2011-03-07T07:07:34.173" UserId="446" Text="A few things that I think will solve your problem.&#xD;&#xA;&#xD;&#xA;1. Use powdered sugar instead of granulated.  I find that makes for a much smoother end product and a silkier mouth feel.&#xD;&#xA;2. Cream the butter and sugar together first and then add the nuts and other ingredients.  This will add some fluffiness as the creamed butter/sugar mixture will allow it hold a little more air.&#xD;&#xA;3. Add another egg (or just an extra yolk). This will create a thicker end product and allow it to set harder at the end.&#xD;&#xA;4. add almonds to a custard filling recipe.  You can side step your entire problem by picking out a pudding or custard recipe that fits what you want and adding course chopped almonds to it, or on top of it. It ain't authentic but it works every time.&#xD;&#xA;&#xD;&#xA;Also: A link I found that most closely resembles the way I make [it](http://www.joepastry.com/category/pastry-components/frangipane/), that might help you out." />
  <row Id="26628" PostHistoryTypeId="2" PostId="12874" RevisionGUID="a1cf6b5d-5c94-400d-87f7-b73528b31eb0" CreationDate="2011-03-07T07:56:36.857" UserId="3203" Text="If they are crunchy when frozen they are probably made from regular compound chocolate, not freezing grade chocolate&#xD;&#xA;&#xD;&#xA;You should be able to buy compound chocolate &quot;chips&quot; from any food wholesaler or baking supply store. They are the same as used in chocolate muffins&#xD;&#xA;&#xD;&#xA;For frozen chocolate to still have a chocolate feel and taste when eaten it needs to be made with peanut oil (or similar) so as to have a melt point more like chocolate at room temperature when frozen&#xD;&#xA;&#xD;&#xA;Regular cocoa chocolate can end up being like eating crayons&#xD;&#xA;&#xD;&#xA;Chocolate chips often come in 3kg or 5 kg bags, if you are not using them in a hurry, keep the surplus in the freezer :-)&#xD;&#xA;" />
  <row Id="26629" PostHistoryTypeId="5" PostId="12874" RevisionGUID="f9e51b28-b5de-4e9a-8038-f525fe64f262" CreationDate="2011-03-07T08:01:38.143" UserId="3203" Comment="added 100 characters in body" Text="If they are crunchy when frozen they are probably made from regular compound chocolate, not freezing grade chocolate&#xD;&#xA;&#xD;&#xA;You should be able to buy compound chocolate &quot;chips&quot; from any food wholesaler or baking supply store. They are the same as used in chocolate muffins&#xD;&#xA;&#xD;&#xA;For frozen chocolate to still have a chocolate feel and taste when eaten it needs to be made with peanut oil (or similar) so as to have a melt point more like chocolate at room temperature when frozen&#xD;&#xA;&#xD;&#xA;Regular &quot;Real&quot; chocolate can end up being like eating crayons&#xD;&#xA;&#xD;&#xA;Real chocolate with a low cocoa butter, but high cocoa solid level generally freeze much better&#xD;&#xA;&#xD;&#xA;Chocolate chips often come in 3kg or 5 kg bags, if you are not using them in a hurry, keep the surplus in the freezer :-)&#xD;&#xA;" />
  <row Id="26630" PostHistoryTypeId="25" PostId="12872" RevisionGUID="6a8bb1e1-e09d-4cf8-963c-e98a4c7483b6" CreationDate="2011-03-07T08:22:58.540" Comment="http://twitter.com/#!/StackCooking/status/44674386963349504" />
  <row Id="26631" PostHistoryTypeId="2" PostId="12875" RevisionGUID="7b2d9c36-f6dd-450a-8e8a-c7164add69b5" CreationDate="2011-03-07T08:44:25.650" UserId="4853" Text="I'm looking at a recipe that lists the following as an ingredient:&#xD;&#xA;&#xD;&#xA;&gt; 1 cup all-purpose flour (spooned and&#xD;&#xA;&gt; leveled)&#xD;&#xA;&#xD;&#xA;What exactly does this mean? Is this literal - i.e. spoon it into the measuring cup and level off? If so, why does it matter if it's &quot;spooned&quot; or not?" />
  <row Id="26632" PostHistoryTypeId="1" PostId="12875" RevisionGUID="7b2d9c36-f6dd-450a-8e8a-c7164add69b5" CreationDate="2011-03-07T08:44:25.650" UserId="4853" Text="What does &quot;spooned and leveled&quot; mean?" />
  <row Id="26633" PostHistoryTypeId="3" PostId="12875" RevisionGUID="7b2d9c36-f6dd-450a-8e8a-c7164add69b5" CreationDate="2011-03-07T08:44:25.650" UserId="4853" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="26634" PostHistoryTypeId="2" PostId="12876" RevisionGUID="aa20caaa-c644-45d2-9177-e533734318eb" CreationDate="2011-03-07T08:51:45.473" UserId="3756" Text="The easiest way to measure a cup of flour is of course to take the measuring cup, plunge it into your bag of flour and just lift up a spoonful. The problem with that is that the plunging and lifting will compress the flour inside the cup and actually get you more flour than you wanted. If you spoon the flour into the measuring cup you minimize the compression and will get a more accurate measurement. " />
  <row Id="26635" PostHistoryTypeId="2" PostId="12877" RevisionGUID="edb61134-5a65-4b53-b935-6aba991ded13" CreationDate="2011-03-07T08:51:52.200" UserId="1236" Text="You're exactly right, it means to spoon the flour in and then level it off.&#xD;&#xA;&#xD;&#xA;If you scoop the flour, meaning you dip the measuring cup into the canister and scoop a large amount out, the pressure compacts more flour into the measuring cup.  When you spoon it into the measuring cup instead, the flour is less compact (so there is less of it in the same 1 cup measure).  Subtle differences like this can mean a big difference in the end result when baking.&#xD;&#xA;&#xD;&#xA;If you were to measure 1 sifted cup, 1 spooned cup, and 1 scooped cup on a food scale you would get three different results (from lightest to heaviest).  This is why I'm a big fan of recipes which use weight measurements for the ingredients." />
  <row Id="26636" PostHistoryTypeId="25" PostId="12875" RevisionGUID="459a0bc4-cbc7-4da4-b482-d8a33f391cd1" CreationDate="2011-03-07T11:22:58.567" Comment="http://twitter.com/#!/StackCooking/status/44719686046334976" />
  <row Id="26637" PostHistoryTypeId="2" PostId="12878" RevisionGUID="60555d7b-a36a-41fc-ac51-a1029611211c" CreationDate="2011-03-07T12:06:12.527" UserId="4853" Text="I have an open bottle of lemon juice that I've been keeping in the fridge. I just took it out to dress a salad and it fizzed like soda when I opened the bottle and smells like... took me a minute to place it... *yeast*. What's going on? Should I throw it out?" />
  <row Id="26638" PostHistoryTypeId="1" PostId="12878" RevisionGUID="60555d7b-a36a-41fc-ac51-a1029611211c" CreationDate="2011-03-07T12:06:12.527" UserId="4853" Text="Why is my lemon juice fizzing and smelling like yeast?" />
  <row Id="26639" PostHistoryTypeId="3" PostId="12878" RevisionGUID="60555d7b-a36a-41fc-ac51-a1029611211c" CreationDate="2011-03-07T12:06:12.527" UserId="4853" Text="&lt;lemon-juice&gt;" />
  <row Id="26640" PostHistoryTypeId="2" PostId="12879" RevisionGUID="61435405-d122-4d24-9587-b383cef7108a" CreationDate="2011-03-07T12:48:31.890" UserId="67" Text="It sounds like fermentation to me.  That's what you'd expect when you're making mead or hard apple cider.&#xD;&#xA;&#xD;&#xA;I'd personally dispose of it ... partially because I can't think of a good use for alcoholic lemon juice, but also because you don't know exactly what the bug is doing the fermentation." />
  <row Id="26641" PostHistoryTypeId="5" PostId="12838" RevisionGUID="24a06222-9c39-46df-8909-e3f5d25c6674" CreationDate="2011-03-07T13:01:57.787" UserId="4777" Comment="edited body" Text="Fried rice!&#xD;&#xA;&#xD;&#xA;Fried rice sucks if freshly cooked rice is used (no clumping), but day old rice is perfect.&#xD;&#xA;&#xD;&#xA;Fry sliced onions, minced garlic, ginger, or whatever in canola oil for a couple of minutes, add the rice and continue frying along with some frozen peas, diced carrots etc., then add some soya sauce and lemon/lime juice for zest.&#xD;&#xA;&#xD;&#xA;For more protein, one might also add diced cooked chicken pieces or top the rice off with a fried egg or two. " />
  <row Id="26642" PostHistoryTypeId="2" PostId="12880" RevisionGUID="48cf9398-f556-40f4-99d2-5d9f8659c77d" CreationDate="2011-03-07T13:29:16.870" UserId="2041" Text="- Heat it in microwave, put on sugar,&#xD;&#xA;   cinnamon and milk.&#xD;&#xA;- Heat in microwave&#xD;&#xA;   put on brown sugar, dab of butter and&#xD;&#xA;   a bit of milk (more butter to taste&#xD;&#xA;   more like butterscotch).&#xD;&#xA;- Heat in microwave with some apple slices, put&#xD;&#xA;   on brown sugar, cinnamon, nutmeg, bit&#xD;&#xA;   of allspice, dab of butter, just&#xD;&#xA;   enough cream to make it moist&#xD;&#xA;&#xD;&#xA;OK, I have a sweet tooth today :)  - no not a recipe, just ideas for use - come up with your own taste combo." />
  <row Id="26643" PostHistoryTypeId="2" PostId="12881" RevisionGUID="160377be-11e8-429a-839a-a326a614e54a" CreationDate="2011-03-07T13:37:36.473" UserId="5162" Text="Different types of caramel can be stored for different amounts of time. Caramel syrup is stored well in an air-tight glass container for a few months in a fridge. If you make caramel sweets they are best stored if wrapped in wax paper to prevent sticking and then put inside a freezer bag. You can freeze them for a few months (if you can resist them that long!)" />
  <row Id="26644" PostHistoryTypeId="2" PostId="12882" RevisionGUID="d1816b46-250f-440c-babd-f5da518b2c1f" CreationDate="2011-03-07T13:46:09.710" UserId="5162" Text="Normally you do not need to soak barley beforehand. However it is often recommended to cook the barley with cold water and bring to boil. " />
  <row Id="26646" PostHistoryTypeId="2" PostId="12884" RevisionGUID="778ad77a-d75b-48ba-9e5c-f5b7110bac6e" CreationDate="2011-03-07T13:51:10.470" UserId="40" Text="I've heard over and over that when it comes to baking, measurements cannot be ignored, and you need to be very precise. [This question][1] covers how precise a measurement of flour should be, for example. But if getting your baking just right requires being so painstaking in measuring ingredients, how is it possible that all of the amounts in recipes come out to such neat and easy numbers? I can't remember if I've ever seen a flour measurement go more specific than the nearest 1/4 cup. The smaller chemicals like baking powders are usually to the half tsp, that I've seen, but I can imagine they go down to 1/4 or 1/8. And eggs basically always come in ones, or one yolk, but there's not much you can do about that. Weight measurements are more specific of course, but have you ever seen a ratio like 4.2683 oz of flour per egg?&#xD;&#xA;&#xD;&#xA;How accurate is this really? Does this mean if your flour measurement is off by 1/16th cup you'll be just fine? Or it just won't look the same as the one made by the person who invented the recipe? I have a hard time believing that with such complex chemistry involved, the optimal quantities are so close to large fractions of our units of measure. Is there actually a bit more fudge room with some ingredients than we're being told?&#xD;&#xA;&#xD;&#xA;Also, if so, which ingredients are more forgiving? I'd guess that baking powders are among the least.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12875/what-does-spooned-and-leveled-mean" />
  <row Id="26647" PostHistoryTypeId="1" PostId="12884" RevisionGUID="778ad77a-d75b-48ba-9e5c-f5b7110bac6e" CreationDate="2011-03-07T13:51:10.470" UserId="40" Text="Why are baking measurements such nice round numbers?" />
  <row Id="26648" PostHistoryTypeId="3" PostId="12884" RevisionGUID="778ad77a-d75b-48ba-9e5c-f5b7110bac6e" CreationDate="2011-03-07T13:51:10.470" UserId="40" Text="&lt;baking&gt;&lt;measurements&gt;" />
  <row Id="26649" PostHistoryTypeId="2" PostId="12885" RevisionGUID="de5dec05-798a-4ad2-8c91-03c40d9843de" CreationDate="2011-03-07T14:16:09.583" UserId="67" Text="So I was thinking about this, and realized that there are plenty of egg dishes that work well out of the refrigerator, but the thing is, you don't reheat them, you serve them at room temperature:&#xD;&#xA;&#xD;&#xA;* quiche&#xD;&#xA;* fritatta&#xD;&#xA;* pizza rustica&#xD;&#xA;* tortilla (the spanish dish, not the south american item of the same name)&#xD;&#xA;&#xD;&#xA;I mean, it's not going to be the exact same as making it fresh and serving it warm, but the problem is in reheating eggs when you tend to overcook it.  (I once turned a pizza rustica into a nasty puddle of water when I tried reheating it)&#xD;&#xA;&#xD;&#xA;So, my thought on the matter is you could probably pull it off, just don't heat it.  You *might* be able to microwave it on really low heat to just take the chill off ... but don't try to get it hot.&#xD;&#xA;&#xD;&#xA;You'd have to try it yourself to see if it's an acceptable taste / texture / temperature for your palette.  You might also consider either serving it with something else warmed through to let some of the heat transfer (eg, place it on a freshly toasted bagel or english muffin)" />
  <row Id="26650" PostHistoryTypeId="2" PostId="12886" RevisionGUID="185f8f7f-729f-4afb-99dd-297ad5cd6e55" CreationDate="2011-03-07T14:21:35.517" UserId="3630" Text="I've always been taught that baking is a science when it is compared to cooking.  Cooking is very much 'to taste' and very individual.  There are not as many things that can go wrong with a standard recipe in cooking, and you have a lot more room for creativity.  You don't have to look at baking as ***that*** precise.  However, unlike cooking, where you can add or subtract from a recipe with no real harm to physical structure, that does not hold in baking.  For examlple, if you feel that there is too much salt in a recipe, cutting back can (and most likely will) have a cascading effect through the ingredient chain. You have to understand your ingredients and the effect they have on other ingredients.  That is what makes baking a more precise science.  &#xD;&#xA;And in terms of flour, it is often the most 'ranged' ingredient.  Depending on flour type, miller, altitude, water temp. etc., the amount of flour in a given recipe is always a guide.  Again, you have to know your ingredients.  You will never see 'one and an eight cup plus 2 TBSP hard flour' in a recipe, because it is so variable for many different reasons. Flour and water are the two most flexible ingredients, and are always variable.&#xD;&#xA;Hopefully this helps, I am sure someone will come along with a more scientific explanation for all different ingredients, I am just offering an experience based answer to your question.&#xD;&#xA;Also, you are right, do not mess around with baking soda and powder.  If you do, you are asking for trouble.&#xD;&#xA;I would suppose that the rule of thumb would be that the more exacting an ingredient is (tsp, quarter tsp), you don't want to change much." />
  <row Id="26651" PostHistoryTypeId="25" PostId="12884" RevisionGUID="3de038c3-30f0-4dca-a6cb-aab8074a7d8f" CreationDate="2011-03-07T14:22:58.387" Comment="http://twitter.com/#!/StackCooking/status/44764984022016000" />
  <row Id="26653" PostHistoryTypeId="2" PostId="12887" RevisionGUID="d39a9424-9d76-4fcb-9b55-f80c266b2d66" CreationDate="2011-03-07T14:36:48.653" UserId="2001" Text="Of course there is some wiggle room.&#xD;&#xA;&#xD;&#xA;Depending on the type of recipe you are baking different ingredients are going to be more important. In bread, for example, the flour to water ratio is going to be the most important. Even slight changes in these can dramatically affect the product. In my experience, for my 6 loaf recipe, a &quot;slight&quot; change would be more than 1/4 of flour or just a couple Tbs of water.&#xD;&#xA;&#xD;&#xA;Keep in mind that haphazard measuring of flour can result in differences far exceeding 1/4 cup. (depending on the size of the batch of course)&#xD;&#xA;&#xD;&#xA;Some ingredients aren't so picky- the difference in egg sizes, for example, has never significantly impacted my results; yeast quantities affect rise times, flavor, etc. but it will work out; Salt is to taste.&#xD;&#xA;&#xD;&#xA;I bought a digital scale and converted my old bread recipe to weight and now I don't have to measure anything (the old way) I just dump in the flour until the weight is right. It's nice.&#xD;&#xA;&#xD;&#xA;All in all- if you are measuring so carefully that it isn't fun anymore then you're taking it too seriously. Measure carefully when it's important but let it be enjoyable.&#xD;&#xA;" />
  <row Id="26654" PostHistoryTypeId="2" PostId="12888" RevisionGUID="7930fac5-52a8-4d6d-af0f-2daf11431267" CreationDate="2011-03-07T14:49:10.453" UserId="2001" Text="I haven't seen a butterscotch canned recipe but the ball blue book has a couple syrup canning recipes that look fantastic. If you do any canning you should have this book. The recipes are invaluable.&#xD;&#xA;&#xD;&#xA;These recipes use the hot water bath technique. The extremely high sugar content would be enough to keep it preserved. Modifying one to be butterscotch should be straight forward. &#xD;&#xA;&#xD;&#xA;I wouldn't try any experiments that reduce the sugar content because then we're getting into the risk-of-horrible-paralyzing-death area of canning." />
  <row Id="26655" PostHistoryTypeId="6" PostId="12872" RevisionGUID="ac53ae8f-1899-48c1-9b17-c946982c6ca0" CreationDate="2011-03-07T15:26:24.593" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;sugar&gt;&lt;food-preservation&gt;&lt;canning&gt;&lt;syrup&gt;" />
  <row Id="26656" PostHistoryTypeId="6" PostId="978" RevisionGUID="80f3ad58-5e30-484c-80c5-3fa2de7fa2d1" CreationDate="2011-03-07T16:09:24.057" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;drinks&gt;&lt;cocktails&gt;" />
  <row Id="26657" PostHistoryTypeId="6" PostId="4320" RevisionGUID="309c0f46-2510-43b2-ac14-208e06052cbd" CreationDate="2011-03-07T16:09:57.457" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;brining&gt;" />
  <row Id="26658" PostHistoryTypeId="6" PostId="4094" RevisionGUID="49c11f11-35b0-4a09-8db7-5a26b27267a0" CreationDate="2011-03-07T16:10:48.597" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;soup&quot;" Text="&lt;soup&gt;&lt;milk&gt;" />
  <row Id="26659" PostHistoryTypeId="2" PostId="12889" RevisionGUID="435605d5-e1ac-4ee2-b7b4-912a8aa3c38b" CreationDate="2011-03-07T16:19:02.637" UserId="5164" Text="The other day i ventured into a grocery store that sold a lot of root vegetables that i have never seen before. &#xD;&#xA;&#xD;&#xA;one of the vegetables was a large round thing, and when i poked it, grey 'smoke' came out of it, like one of those mushrooms you stepped on as a kid. None of the vegetables were labeled, so i dont know its name. &#xD;&#xA;&#xD;&#xA;does anyone know if such a thing exists, and what does one do with it? " />
  <row Id="26660" PostHistoryTypeId="1" PostId="12889" RevisionGUID="435605d5-e1ac-4ee2-b7b4-912a8aa3c38b" CreationDate="2011-03-07T16:19:02.637" UserId="5164" Text="help identify a strange root vegetable" />
  <row Id="26661" PostHistoryTypeId="3" PostId="12889" RevisionGUID="435605d5-e1ac-4ee2-b7b4-912a8aa3c38b" CreationDate="2011-03-07T16:19:02.637" UserId="5164" Text="&lt;vegetables&gt;" />
  <row Id="26662" PostHistoryTypeId="6" PostId="4758" RevisionGUID="7e6cc601-e60a-48c4-a0f5-2b1e74b87d82" CreationDate="2011-03-07T16:21:58.610" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added chicken, frying, and frying-pan" Text="&lt;chicken&gt;&lt;frying&gt;&lt;frying-pan&gt;" />
  <row Id="26663" PostHistoryTypeId="2" PostId="12890" RevisionGUID="5f592005-780d-4cd9-9f94-e034a80ac798" CreationDate="2011-03-07T16:34:46.637" UserId="5093" Text="I just bought a nesco dehydrator. Used it a few times with good results. Yesterday I sliced up some fresh pineapple and placed it over 4 racks. I let it run at 140-145 for 6 hours. The thinner slices were dehydrated but still moist. &#xD;&#xA;&#xD;&#xA;My question is, how does the temperatures affect how food is dried? One would assume that the higher the temperature, the faster the drying. Obviously that isn't the case...or is it?" />
  <row Id="26664" PostHistoryTypeId="1" PostId="12890" RevisionGUID="5f592005-780d-4cd9-9f94-e034a80ac798" CreationDate="2011-03-07T16:34:46.637" UserId="5093" Text="dehydrator temperatures" />
  <row Id="26665" PostHistoryTypeId="3" PostId="12890" RevisionGUID="5f592005-780d-4cd9-9f94-e034a80ac798" CreationDate="2011-03-07T16:34:46.637" UserId="5093" Text="&lt;dehydrating&gt;" />
  <row Id="26666" PostHistoryTypeId="5" PostId="12872" RevisionGUID="72df3cc1-2548-4b92-93a8-f86a82710bfc" CreationDate="2011-03-07T16:40:14.950" UserId="2158" Comment="typo" Text="I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able since they contain butter and cream. Can this be done safely at home? If so, how long would they be good for?" />
  <row Id="26667" PostHistoryTypeId="2" PostId="12891" RevisionGUID="1b03b80d-2400-4ec2-844b-48a769b6d5d3" CreationDate="2011-03-07T16:42:54.327" UserId="67" Text="For protection against heat, you can stabalize the milk with starches.  (eg, a white sauce made with milk won't curdle, even if you boil it).  I unfortunately don't know how much you'd have to add, and of course, it'll end up affecting the texture of your soup).&#xD;&#xA;&#xD;&#xA;For soups, you're likely better off making a corn starch/milk slurry before adding the milk, so you don't have to cook it like you would flour to get rid of the raw flour taste.&#xD;&#xA;&#xD;&#xA;You may also want to consider the heat that you're cooking the soup at -- you likely want a low simmer, not a full boil." />
  <row Id="26668" PostHistoryTypeId="2" PostId="12892" RevisionGUID="769ee2af-4c77-417d-a9af-c8a0bb303113" CreationDate="2011-03-07T17:13:44.163" UserId="2945" Text="Well since I live in a city with a sewer system I pretty much run everything through my garbage disposal.  I replaced the 25 year old original with a new KitchenAid and the guy told me I could run just about whatever I wanted through it.  I avoid bones and extremely hard substances but egg shells, peels, left over food, it all goes down and gets turned into paste before being washed down into the city sewer system.  So I would say it depends on your disposal and the condition of your pipes.  If my pipes were older I would probably be more careful about what I put down the drain." />
  <row Id="26669" PostHistoryTypeId="25" PostId="12889" RevisionGUID="3392d9bc-3190-48b1-9333-bbea1384dede" CreationDate="2011-03-07T17:22:58.607" Comment="http://twitter.com/#!/StackCooking/status/44810282706546688" />
  <row Id="26670" PostHistoryTypeId="2" PostId="12893" RevisionGUID="cfeed493-2d06-477b-8ed9-f24a6ba38c3b" CreationDate="2011-03-07T17:23:00.687" UserId="2909" Text="Realistically, there's a lot of flexibility in baking, in spite of the cargo cult mantra that you have to follow pastry recipes exactly. There are simple, weight-based ratios that can be used as a foundation for plenty of variation. The &quot;round numbers&quot; are, in fact, approximations, and this is often why you'll see that a typical baked good recipe in a consumer-oriented cookbook isn't designed to scale exactly past, say, doubling or so.&#xD;&#xA;&#xD;&#xA;When you diverge dramatically from a base ratio, you may get an unexpected outcome. But, for example, pate a choux can be converted from the basic cream puff shell to a gougere by simply adding a modest amount of cheese to the dough. Within a moderate range, the exact amount of cheese won't matter that much. When I make muffins, I follow a basic ratio, and add additional items like fruits and nuts without even measuring; given enough experience, you can eyeball how much a recipe can take. &#xD;&#xA;&#xD;&#xA;You can see more evidence of this as you look at most cake or pastry cookbooks. If you reduce the components to their essential character (fat, flour, egg, sweetener, liquid, leavening, flavoring) you'll probably find that there are only about 6-12 archetypal recipes in most such cookbooks. Some of them are even up-front about it and tell you to start with the &quot;basic yellow cake recipe&quot; then add x, y, and z.&#xD;&#xA;&#xD;&#xA;That's not to say you won't get different results when you use less or more of an ingredient than the base recipe requires, but you'll probably get very adequate results as long as you're close to the base ratio.&#xD;&#xA;&#xD;&#xA;Most chefs aren't particularly scientific, and you should realize that many of our archetypal baking recipes are the serendipitous result of relatively haphazard experimentation. Supposedly, the original souffle was a &quot;mistake&quot; caused by using too many eggs in a cake recipe. Additionally, even with weight based measurements, most ingredients have quite a lot of natural variation, depending on seasonality and, even for things like refined flour, climate and varietal differences can change your results. I've started with some recipes that worked pretty well when I was a student in Germany and had very different (though often acceptable) results in the US with similar ingredients.&#xD;&#xA;&#xD;&#xA;Ruhlman's book called Ratio is a good place to look at these kind of archetypal recipes, and includes a fair amount of references on baked goods, though it's not the focus of the book.&#xD;&#xA;" />
  <row Id="26671" PostHistoryTypeId="2" PostId="12894" RevisionGUID="3eecfc2c-d765-4bfe-8401-65b100b76957" CreationDate="2011-03-07T17:37:06.980" UserId="3614" Text="White beet sugar and white cane sugar are virtually identical in composition, but there may be very small differences (~0.05%) which some cooks find affects carmelization. Reportedly, cane sugar will carmelize better than beet sugar in many cases.&#xD;&#xA;&#xD;&#xA;The bigger difference is when you look at brown sugars. In beet sugar, molasses is added after refining to make the brown sugar, as the molasses that comes from beet sugar is not fit for human consumption. Cane sugar is simply a less-refined product where the molasses has been left in the product. So when baking with beet brown sugar, often the molasses hasn't fully penetrated the sugar granules and &quot;rubs off&quot;." />
  <row Id="26673" PostHistoryTypeId="2" PostId="12896" RevisionGUID="45ddec53-f35a-41bd-87f5-5bf136f89745" CreationDate="2011-03-07T17:48:38.533" UserId="2001" Text="The higher the temperature the faster the drying but also the more damage will be done to the food. As high as 140 and it is being cooked. For something like pineapple this is fine but for delicate things like basil that is not ok.&#xD;&#xA;&#xD;&#xA;If you live in a dry climate the heater might not be necessary at all but it will save time.&#xD;&#xA;&#xD;&#xA;I don't know exactly why your pineapple didn't turn out but here are a couple notes:&#xD;&#xA;&#xD;&#xA;1- Things that are thick or very moist take much longer than usual. 6 hours is not a long time. Obviously pineapple is both. Try letting it go overnight.&#xD;&#xA;&#xD;&#xA;2- Really really sugary things are so hygroscopic that they have a hard time drying completely and staying dried.&#xD;&#xA;&#xD;&#xA;3- Commercial dried fruits are usually candied and chemically altered before being dried in equipment that I can't reproduce. This shouldn't discourage you by any means but don't expect your product to always be exactly like commercial dried fruit." />
  <row Id="26674" PostHistoryTypeId="2" PostId="12897" RevisionGUID="e5040317-b624-4b2f-883b-24b277b5307d" CreationDate="2011-03-07T17:52:28.927" UserId="1659" Text="I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it?  I want the taste of the cheese to come through, but I also want people to taste the cheese as they would eat it normally, too.&#xD;&#xA;&#xD;&#xA;Some thoughts I've had (mostly traditional cheese accompaniments): tart apples, dried fruit (apricots), prosciutto&#xD;&#xA;&#xD;&#xA;Most of us are not big wine drinkers, so I'm not too concerned about that.  If there is something non-alcoholic drink-wise to recommend, though, that would be good." />
  <row Id="26675" PostHistoryTypeId="1" PostId="12897" RevisionGUID="e5040317-b624-4b2f-883b-24b277b5307d" CreationDate="2011-03-07T17:52:28.927" UserId="1659" Text="What to serve at a cheese tasting?" />
  <row Id="26676" PostHistoryTypeId="3" PostId="12897" RevisionGUID="e5040317-b624-4b2f-883b-24b277b5307d" CreationDate="2011-03-07T17:52:28.927" UserId="1659" Text="&lt;cheese&gt;" />
  <row Id="26677" PostHistoryTypeId="6" PostId="12897" RevisionGUID="47b85dad-8b66-472f-b141-1c86c28c9f6b" CreationDate="2011-03-07T18:03:50.980" UserId="41" Comment="edited tags" Text="&lt;cheese&gt;&lt;pairing&gt;&lt;serving-suggestion&gt;" />
  <row Id="26678" PostHistoryTypeId="2" PostId="12898" RevisionGUID="f849fd61-fff3-4034-946e-b573ec60f115" CreationDate="2011-03-07T18:25:51.180" UserId="3169" Text="Are you sure it was not in fact a puffball fungus?  There are some varieties that are edible and can be found in grocery stores.  Depending on how fresh, and when they were picked, they could easily be mistaken for a root vegetable.  Look for pear shaped puffball here for an example. http://www.wildernesscollege.com/edible-wild-mushrooms.html" />
  <row Id="26679" PostHistoryTypeId="10" PostId="12834" RevisionGUID="f72a538f-7b72-48ba-b982-39a4061c9915" CreationDate="2011-03-07T18:45:15.553" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="26680" PostHistoryTypeId="2" PostId="12899" RevisionGUID="b91621a7-fcfb-42df-9a15-d6d820a93096" CreationDate="2011-03-07T18:49:59.243" UserId="4638" Text="I don't like liver, but now I have to start eating pork liver because of its high iron content. &#xD;&#xA;&#xD;&#xA;There are some ingredients which I have disliked for years, then suddenly started liking when I discovered how tasty they can be when prepared properly. An example is an aubergine: throw it into a stew as it is, or deep fry it so it soaks up three times its way in oil, and I don't want to see it. Blanch it to reduce the bitterness, dry it before it touches fat, combine it with rosemary, and it becomes one of the best veggies ever. &#xD;&#xA;&#xD;&#xA;I was wondering whether there is some cooking technique which transforms liver into a lovely treat. My biggest issues with liver are &#xD;&#xA;&#xD;&#xA;&lt;ul&gt;&#xD;&#xA; &lt;li&gt; the texture, which is too crumbly, almost sandy, and a bit dry &#xD;&#xA; &lt;li&gt; the intensity of its earthy, fatty, almost rancid flavor. &#xD;&#xA;&lt;/li&gt;&#xD;&#xA;&#xD;&#xA;At least, it tastes that way when my mother or grandmother prepare it, I have never eaten it in a restaurant. &#xD;&#xA;&#xD;&#xA;Do you know a way to mitigate these problems? Advice on good combinations, be it side dishes or herbs/spices, is also appreciated. Also, what is the optimal pH range? I'd tend to use some acidic components because of the fatty flavor (e.g. make a sauce by deglazing the pan with lemon juice), but is this really a good combination, and how does it affect the texture if the acid is added while preparing?" />
  <row Id="26681" PostHistoryTypeId="1" PostId="12899" RevisionGUID="b91621a7-fcfb-42df-9a15-d6d820a93096" CreationDate="2011-03-07T18:49:59.243" UserId="4638" Text="What are good techniques to prepare liver?" />
  <row Id="26682" PostHistoryTypeId="3" PostId="12899" RevisionGUID="b91621a7-fcfb-42df-9a15-d6d820a93096" CreationDate="2011-03-07T18:49:59.243" UserId="4638" Text="&lt;culinary-uses&gt;&lt;liver&gt;&lt;technique&gt;" />
  <row Id="26683" PostHistoryTypeId="6" PostId="12899" RevisionGUID="d2beffd6-a650-4189-a455-4b6e1a1aaa84" CreationDate="2011-03-07T18:55:52.313" UserId="4638" Comment="edited tags" Text="&lt;preparation&gt;&lt;ingredients&gt;&lt;liver&gt;&lt;technique&gt;" />
  <row Id="26684" PostHistoryTypeId="6" PostId="12899" RevisionGUID="8154aef0-22c5-4510-9cae-6a6b3a235c16" CreationDate="2011-03-07T19:00:05.167" UserId="60" Comment="removed meta tags" Text="&lt;pork&gt;&lt;liver&gt;" />
  <row Id="26685" PostHistoryTypeId="2" PostId="12900" RevisionGUID="a48b3a59-88be-4d81-a53d-64c8b04f5b59" CreationDate="2011-03-07T19:01:23.367" UserId="4504" Text=" Usually a cheese tasting would have more variety in terms of texture and flavour and you'd progress from the mild to the stronger.  However, if your goal is to compare a lot of similar cheeses to contrast with each other, you'll need to have more palate cleansing and balancing in between each cheese.  &#xD;&#xA;&#xD;&#xA;A lot of the cheeses that you're considering are aged ones, which tend to be quite sharp and salty. For the harder/saltier cheeses, acidic accompaniments will be important.  Things like granny smith apples and tomatoes would be ideal.  Something juicy and thirst quenching like melon (or the tomato) would also be important to include.  Proscuitto, while yummy, would probably just add more sharp saltiness to an already overwhelmed palate.  &#xD;&#xA;&#xD;&#xA;As for dried fruits, another classic for cheese courses is dates since the sweetness makes a nice contrast.  You might want to consider including something like a raisin bread as well as crackers for serving the cheeses.  Chutney is delicious on crackers with cheese and could help balance the fact that most hard cheeses are eaten as a garnish more than on their own (e.g. on a salad, on pasta, etc).  However, this might interfere with the &quot;tasting&quot; atmosphere you're aiming for.  &#xD;&#xA;&#xD;&#xA;If you want to pair with something non-alcoholic, a sparkling water is probably a good place to start since the fizz will be refreshing and the water won't introduce any other flavours to the palate." />
  <row Id="26686" PostHistoryTypeId="2" PostId="12901" RevisionGUID="0da6cdd8-e9a4-4794-947b-31768790ae73" CreationDate="2011-03-07T19:01:35.243" UserId="60" Text="See:&#xD;&#xA;&#xD;&#xA;http://meta.cooking.stackexchange.com/questions/1042/tag-wikis-tags-that-need-clarification" />
  <row Id="26687" PostHistoryTypeId="2" PostId="12902" RevisionGUID="d3c57a38-5603-4c54-82c4-c8114ff7fdfd" CreationDate="2011-03-07T19:01:35.243" UserId="60" Text="Please do not use this tag. It is vague, ambiguous and useless. It will soon be removed." />
  <row Id="26688" PostHistoryTypeId="2" PostId="12903" RevisionGUID="f296cbf1-d107-4118-beee-93099ac5e936" CreationDate="2011-03-07T19:04:34.570" UserId="5170" Text="I would recommend getting a gram accurate scale and using the weight listed on the side of your bag of flour.  If you are baking then you really should be weighing your ingredients.  If you aren't baking, then you can probably get by with the &quot;scoop and sweep&quot; approach since accuracy is actually not required." />
  <row Id="26689" PostHistoryTypeId="2" PostId="12904" RevisionGUID="894c65e1-0d34-4bc3-a757-d12d3e1b3cfb" CreationDate="2011-03-07T19:16:50.437" UserId="611" Text="Perhaps digestive biscuits/oatmeal biscuits, what would be called Graham crackers in America, as something to hold under the cheese. These would give a good base without being too salty.&#xD;&#xA;&#xD;&#xA;The idea of fresh fruit is a good one, as the cheeses are hard and mostly quite salty/umami. I would add fresh figs (if you can get them) to your list. I'm not sure about dried fruit, as you're likely to get quite thirsty anyway.&#xD;&#xA;&#xD;&#xA;You could also try fresh spinach leaves. The slight bitterness and fresh flavour will be a good counterpoint to the cheese. You could perhaps prepare a bowl of fresh spinach with a little light dressing to go with it, where guests could make little &quot;sandwiches&quot; with cracker, cheese and a leaf or two. If the dressing has a little Balsamic vinegar in it, the astrigency will also help to balance the flavours out.&#xD;&#xA;&#xD;&#xA;To go in yet another direction, I think that a sun-dried-tomato paste or olive tapenade would not go amiss with the cheeses mentioned.&#xD;&#xA;&#xD;&#xA;As for drinks, you proably want something pallette-cleansing. I can't think of anything other than sparkling water, or perhaps a light herbal tea of some sort." />
  <row Id="26690" PostHistoryTypeId="2" PostId="12905" RevisionGUID="4bcff4d1-91aa-4e9f-938c-7ef018549d8a" CreationDate="2011-03-07T19:20:31.867" UserId="611" Text="I think that figs go brilliantly well with spinach salads.&#xD;&#xA;You could use pears, white flesh peaches or green apples for when you can't get figs.&#xD;&#xA;&#xD;&#xA;On a different note, Roquefort cheese also works beautifully.&#xD;&#xA;&#xD;&#xA;That's actually the recipe for one of my favourite salads.&#xD;&#xA;" />
  <row Id="26691" PostHistoryTypeId="2" PostId="12906" RevisionGUID="98ad4938-82f5-452a-a979-b80201395cb9" CreationDate="2011-03-07T19:50:01.403" UserId="4504" Text="Liver (like any offal) needs to be as fresh as possible.  Liver naturally has a dense texture, so over-cooking it results in the dry shoe leather effect that causes most people to hate it.  &#xD;&#xA;&#xD;&#xA;Soaking it in milk is a common technique, but I grew up with venison liver cooked quickly in a pan with spice mixes (usually a slightly spicy &quot;cajun&quot; or lemon-pepper).&#xD;&#xA;&#xD;&#xA;I would suggest looking up some more modern recipes to see if you can find one that appeals to your tastes.  Chefs like Hugh Fearnley-Whittingstall, who are keen on re-introducing people to these less popular cuts, tend to have recipes that will appeal to a modern palate." />
  <row Id="26692" PostHistoryTypeId="4" PostId="3238" RevisionGUID="23099c26-bfd6-4e25-9677-2a254b76ec28" CreationDate="2011-03-07T20:12:42.263" UserId="4504" Comment="clarify question title" Text="What distinguishes pork sausage from ground pork?" />
  <row Id="26693" PostHistoryTypeId="24" PostId="3238" RevisionGUID="23099c26-bfd6-4e25-9677-2a254b76ec28" CreationDate="2011-03-07T20:12:42.263" Comment="Proposed by 4504 approved by 1259 edit id of 46" />
  <row Id="26694" PostHistoryTypeId="2" PostId="12907" RevisionGUID="1836f0ad-894e-4caa-b8a1-43f9ee1909b6" CreationDate="2011-03-07T20:30:59.983" UserId="4239" Text="Question for everyone out there.&#xD;&#xA;&#xD;&#xA;I just purchased some nice beef marrow bones.  What I'd like to do is make myself some beef stalk for soups and whatever else.  Now I'm planning on making a Mirepoix and then adding the bones and then the water.  However, my question is this: do I just put the bones in how they are or do I cook them in the oven?" />
  <row Id="26695" PostHistoryTypeId="1" PostId="12907" RevisionGUID="1836f0ad-894e-4caa-b8a1-43f9ee1909b6" CreationDate="2011-03-07T20:30:59.983" UserId="4239" Text="Making Beef Stalk" />
  <row Id="26696" PostHistoryTypeId="3" PostId="12907" RevisionGUID="1836f0ad-894e-4caa-b8a1-43f9ee1909b6" CreationDate="2011-03-07T20:30:59.983" UserId="4239" Text="&lt;beef&gt;&lt;bones&gt;" />
  <row Id="26697" PostHistoryTypeId="2" PostId="12908" RevisionGUID="a59f160b-6b6c-4086-af49-6592d2bf1b5a" CreationDate="2011-03-07T20:33:56.470" UserId="3630" Text="Before you make a beef stock, rub down the bones with tomato paste, then put your mirepoix on top, then roast your bones at 450 degrees for 30 minutes.  Let the stock simmer for 24 hours.  Beef stock simmers for a day, chicken stock for about 8 hours or so, fish stock for an hour.  " />
  <row Id="26698" PostHistoryTypeId="5" PostId="12907" RevisionGUID="8fbea12c-b14c-4e44-9583-c14165e07cf4" CreationDate="2011-03-07T20:35:09.553" UserId="1259" Comment="deleted 36 characters in body; edited tags; edited title" Text="I just purchased some nice beef marrow bones.  What I'd like to do is make myself some beef stock for soups and whatever else.  Now I'm planning on making a Mirepoix and then adding the bones and then the water.  However, my question is this: do I just put the bones in how they are or do I cook them in the oven?" />
  <row Id="26699" PostHistoryTypeId="4" PostId="12907" RevisionGUID="8fbea12c-b14c-4e44-9583-c14165e07cf4" CreationDate="2011-03-07T20:35:09.553" UserId="1259" Comment="deleted 36 characters in body; edited tags; edited title" Text="Making Beef Stock" />
  <row Id="26700" PostHistoryTypeId="6" PostId="12907" RevisionGUID="8fbea12c-b14c-4e44-9583-c14165e07cf4" CreationDate="2011-03-07T20:35:09.553" UserId="1259" Comment="deleted 36 characters in body; edited tags; edited title" Text="&lt;beef&gt;&lt;stock&gt;&lt;bones&gt;" />
  <row Id="26701" PostHistoryTypeId="2" PostId="12909" RevisionGUID="c739d2cb-7db6-406c-9403-dbefe8912054" CreationDate="2011-03-07T21:18:38.007" UserId="41" Text="Both methods are acceptable.&#xD;&#xA;&#xD;&#xA;A stock made with roasted bones is called a **[brown stock][1]**.  A stock made from raw bones is a **white stock** (or sometimes just *stock*).&#xD;&#xA;&#xD;&#xA;Practically, it's very difficult to get a true &quot;white&quot; stock with beef, as opposed to chicken, since all of the impurities will darken or cloud the colour - but that is semantics.&#xD;&#xA;&#xD;&#xA;Brown stocks have a richer flavour, but that does not automatically make them better - it depends on what you'll be using it for.  For soups, where the stock will give most of the flavour, brown is generally preferred; however, as a &quot;flavourful liquid&quot; to use in sauces, risottos, etc., a white stock may be more useful because you don't want it to overwhelm the other flavours.&#xD;&#xA;&#xD;&#xA;One cautionary note: Beef bones tend to give off a lot of what looks like blood (actually [myoglobin][2]) when boiled.  If you're trying to achieve a perfect clear stock (white or brown), then you may want to blanch them first; dump them in the pot, bring the water just to a boil, then dump out everything and start over.  You really won't lose much; most of the proteins are deeper within the bones and requires several hours of simmering to extract and denature.&#xD;&#xA;&#xD;&#xA;If making a brown stock (from roasted bones), do this after roasting, not before.  It will also help you to get rid of any excess oil so you won't need to skim as much.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Brown_stock&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Myoglobin" />
  <row Id="26702" PostHistoryTypeId="5" PostId="12897" RevisionGUID="281d61e8-a077-4c39-8230-e85114cb077b" CreationDate="2011-03-07T22:24:31.083" UserId="1659" Comment="added cheese list to the main question" Text="I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it?  I want the taste of the cheese to come through, but I also want people to taste the cheese as they would eat it normally, too.&#xD;&#xA;&#xD;&#xA;Some thoughts I've had (mostly traditional cheese accompaniments): tart apples, dried fruit (apricots), prosciutto&#xD;&#xA;&#xD;&#xA;Most of us are not big wine drinkers, so I'm not too concerned about that.  If there is something non-alcoholic drink-wise to recommend, though, that would be good.&#xD;&#xA;&#xD;&#xA;In case it is relevant, the cheeses I'm thinking of bringing are: Provolone (domestic &amp; imported), Parmigiano-Reggiano plus a domestic Paremsan, Pecorino Romano plus Locatelli (not sure if there's a difference), Asiago, Piave and maybe a 1-year-old and 3-year-old Cabot." />
  <row Id="26703" PostHistoryTypeId="2" PostId="12910" RevisionGUID="5da923aa-34b7-4828-8f3e-f64dc6b08ff5" CreationDate="2011-03-07T22:30:45.233" UserId="4257" Text="Experiment.  Experiment, experiment, experiment, experiment!&#xD;&#xA;&#xD;&#xA;Recipes and cheat-sheets can give ideas and guide your experimenting, but nothing else will help you really get to know the tastes of the spices and develop your olfactory imagination.&#xD;&#xA;&#xD;&#xA;Even experiments that fail can be well worthwhile.  Once when I was camping, the lid of a pepper container fell off and my stew (leek and potato, iirc) got about about ten times as much (ground) black pepper as I would ever normally put — at least a good tablespoonful, in two people’s worth of stew.  Since we had very limited supplies, there was nothing for it but to go along and eat what chance had given us.  In fact, while it was a *bit* too much pepper, it was not bad at all, and very interesting, opening my eyes to aspects of the flavour that I’d never been aware of before.  I’ve had a better understanding of black pepper ever since, and been able to use it in many more ways — though never yet in such quantities again!&#xD;&#xA;&#xD;&#xA;(I hasten to add: I’d never normally advise using pre-ground pepper, if you have a choice — but our provisions on this trip were constrained to a quick shop at a remote roadhouse, so a nice grinder wasn’t really an option.) " />
  <row Id="26707" PostHistoryTypeId="25" PostId="12907" RevisionGUID="b265d1b8-cdd2-4862-9d96-570fe20a2752" CreationDate="2011-03-07T23:22:58.843" Comment="http://twitter.com/#!/StackCooking/status/44900881350664192" />
  <row Id="26709" PostHistoryTypeId="2" PostId="12913" RevisionGUID="13cf2e0e-e255-42c9-a144-c29f582fc212" CreationDate="2011-03-07T23:32:47.713" UserId="1887" Text="Another option for beef stock, since the bones need to cook so long, is to cook the bones for several hours before adding the mirepoix. This allows the stock to gain a stronger beef flavor before you add the other seasoning. &#xD;&#xA;&#xD;&#xA;One warning though -- stock does best if it cooks at a temperature that's barely a simmer -- a bubble or two every so often. According to [this question][1], a simmer is about 180 F -- significantly lower than the 212 F of boiling. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8416/why-should-a-stock-be-simmered-and-not-boiled" />
  <row Id="26710" PostHistoryTypeId="2" PostId="12914" RevisionGUID="f7276995-fcf5-469b-9a48-d9b3c029f81f" CreationDate="2011-03-08T01:35:37.457" UserId="1963" Text="General Tips from Joy of Cooking (with liver):&#xD;&#xA;&#xD;&#xA; - Soak for several hours in milk or a spicy marinade&#xD;&#xA; - Never toughen liver by cooking it too long or over excessive heat&#xD;&#xA; - **Never cook beyond the point of tenderness**&#xD;&#xA; - Good ingredients that pair with liver are [Maderia][1], white wine, sour cream, nutmeg, or thyme&#xD;&#xA; - Good sauces that pair with liver are Bearnaise, Barbecue, Lyonnaise, and butter sauces like Lemon Butter or Brown Butter&#xD;&#xA; - Liver from younger animals is preferred, the paler the color the better&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Madeira_wine" />
  <row Id="26711" PostHistoryTypeId="2" PostId="12915" RevisionGUID="a5a1ec32-8729-4f2c-9dce-7ad177a2ba53" CreationDate="2011-03-08T02:05:01.503" UserId="5179" Text="I have made dulce de leche from boiling cans of sweetened condensed milk for a long time, and it made this lovely, thick caramel that tasted fantastic. I wonder if you could do something similar?" />
  <row Id="26718" PostHistoryTypeId="25" PostId="12897" RevisionGUID="edeb17c3-0d36-4f48-970d-2ffb0ae0f437" CreationDate="2011-03-08T05:22:59.560" Comment="http://twitter.com/#!/StackCooking/status/44991480091258880" />
  <row Id="26719" PostHistoryTypeId="2" PostId="12918" RevisionGUID="ad39e751-b01b-480a-bb21-213224223e2a" CreationDate="2011-03-08T05:52:25.553" UserId="3753" Text="The ISO standard for brewing tea says &quot;6 minutes&quot;.  Of course different teas have vastly different properties, but....&#xD;&#xA;&#xD;&#xA;For &quot;average commodity black tea&quot; and &quot;average commodity green tea&quot;, will leaving the tea bag in longer (say 1 hour or 1 day) result in higher caffeine content in the cup?  How much?" />
  <row Id="26720" PostHistoryTypeId="1" PostId="12918" RevisionGUID="ad39e751-b01b-480a-bb21-213224223e2a" CreationDate="2011-03-08T05:52:25.553" UserId="3753" Text="Tea: Longer brew --&gt; more Caffeine?" />
  <row Id="26721" PostHistoryTypeId="3" PostId="12918" RevisionGUID="ad39e751-b01b-480a-bb21-213224223e2a" CreationDate="2011-03-08T05:52:25.553" UserId="3753" Text="&lt;tea&gt;" />
  <row Id="26723" PostHistoryTypeId="2" PostId="12920" RevisionGUID="5128b962-67dd-47f8-9735-2d670d1cf706" CreationDate="2011-03-08T09:35:42.283" UserId="3203" Text="AFAIK the ISO standard is not for enjoying tea, but for &quot;tasting&quot; it. Most people don't brew their black tea that long&#xD;&#xA;&#xD;&#xA;Most commercial teas are in a fine grind state (fannings) and should not be brewed with 95°C+ water for longer than 2 minutes or bitter tastes will become apparent&#xD;&#xA;&#xD;&#xA;Whole leaf black tea can be brewed with 95°C+ water for more than 3 minutes to get full flavour&#xD;&#xA;&#xD;&#xA;Tea has little bio absorb-able caffeine in it, from 10mg to 70mg, many in the range 20mg to 40mg&#xD;&#xA;&#xD;&#xA;Normal brewing gets most of the caffeine out&#xD;&#xA;&#xD;&#xA;As I understand it, medically you need 100mg+ to get a physiological dose (an effect)&#xD;&#xA;&#xD;&#xA;A cup of coffee is 100mg to 200mg of caffeine&#xD;&#xA;&#xD;&#xA;So if you want caffeine drink coffee&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26724" PostHistoryTypeId="2" PostId="12921" RevisionGUID="944c6035-27d6-453c-bdd1-fb1919b4d74b" CreationDate="2011-03-08T09:42:10.237" UserId="611" Text="First off, the ISO standard is not intended to produce a good cup of tea. It is designed to produce a consistent one for taste testing, so that no tea manufacturer can claim that his tea wasn't made &quot;properly&quot;.&#xD;&#xA;It's title is &quot;Tea -- Preparation of liquor for use in sensory tests&quot;&#xD;&#xA;&#xD;&#xA;As for the actual tea making, yes, leaving the bag in longer will make a stronger cup of tea. The concentration of caffeine (along with flavour molecules and everything else) will slowly trend towards an equal concentration in the leaf and in the water. The longer you leave the tea bag/leaves in the water, the closer to equilibrium you will get.&#xD;&#xA;&#xD;&#xA;There are other factors that affect this, such as the temperature of the water, cut of the leaves, bag versus loose leaf and so on, but the trend is always towards equilibrium as time progresses.&#xD;&#xA;&#xD;&#xA;I'm not sure where the upper limit of this lies, but I think that once the cup is cold there's no point in it anyway. Thus, leaving the bag in for an hour is a bit much. I usually steep my tea for 3-6 minutes, depending on how strong I want it to be." />
  <row Id="26725" PostHistoryTypeId="2" PostId="12922" RevisionGUID="20a381bf-2b01-439e-bf82-f09dec93a6b9" CreationDate="2011-03-08T11:15:05.377" UserId="5184" Text="A couple of suggestions that seem to work for me:&#xD;&#xA;&#xD;&#xA; 1. **Marinade the meat in spices before cooking.**.  I once used up the sauce from a takeaway curry that I handn't finished by frying some chicken and putting in the sauce.  It didn't taste like the curry had the night before.&#xD;&#xA; 2. **Blend onions in a food processor until smooth(ish)**.  Fry this until the onions are no longer bitter and add to the spice mixture you are using to make your curry sauce.  It gives the curry the texture you associate with take away currys.&#xD;&#xA; 3. **Use lemon juice to taste**.  Add lemon juice near the end of cooking.  &#xD;&#xA; 4. In addition to 2, and depending on the type of curry you are making **fry chopped onions for a long time**, until they are golden brown.  It will give the curry a lot of flavour.&#xD;&#xA; 5. **Don't be shy with sugar**." />
  <row Id="26726" PostHistoryTypeId="25" PostId="12899" RevisionGUID="ea708df5-3ef6-4fc5-9a98-d123caaba148" CreationDate="2011-03-08T11:22:59.737" Comment="http://twitter.com/#!/StackCooking/status/45082078408220673" />
  <row Id="26727" PostHistoryTypeId="2" PostId="12923" RevisionGUID="723001c4-ad44-4b2a-997e-e4b83e557b2c" CreationDate="2011-03-08T11:27:53.010" UserId="5184" Text="Don't salt the liver until it has started cooking in the pan.  If you salt it before you cook it, it will loose some of it's moisture, and the result will be leathery." />
  <row Id="26728" PostHistoryTypeId="2" PostId="12924" RevisionGUID="5d1aa4d7-0bda-4425-85f5-9fe84d0db45e" CreationDate="2011-03-08T11:28:39.497" UserId="4697" Text="Pasta, noodles and such foods are often labeled &quot;cook for n minutes&quot;. Are the ingredients for these foods purposefully balanced such that the average optimal cooking time is integer? &#xD;&#xA;&#xD;&#xA;Of course the optimal time varies with personal taste, but that window is often narrow." />
  <row Id="26729" PostHistoryTypeId="1" PostId="12924" RevisionGUID="5d1aa4d7-0bda-4425-85f5-9fe84d0db45e" CreationDate="2011-03-08T11:28:39.497" UserId="4697" Text="Are commercial foods adjusted for integer cooking times?" />
  <row Id="26730" PostHistoryTypeId="3" PostId="12924" RevisionGUID="5d1aa4d7-0bda-4425-85f5-9fe84d0db45e" CreationDate="2011-03-08T11:28:39.497" UserId="4697" Text="&lt;pasta&gt;&lt;cooking-time&gt;&lt;mass-production&gt;" />
  <row Id="26731" PostHistoryTypeId="2" PostId="12925" RevisionGUID="da5967eb-d244-47cb-a955-c24c963604c1" CreationDate="2011-03-08T11:37:07.540" UserId="5184" Text="Quick and easy: cook peas in white wine add spring onions, finish off with a knob of butter when cooked.&#xD;&#xA;&#xD;&#xA;Quicker and easier: stir in mint jelly out of a jar.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26732" PostHistoryTypeId="2" PostId="12926" RevisionGUID="f348bb0c-e664-4fb3-9dd6-4459ef6b5aa8" CreationDate="2011-03-08T12:11:08.083" UserId="5185" Text="No. Pasta certainly can be varied by 1-2 minutes depending on the degree of bite desired (assuming the commercial, dried variety). Furthermore, height above sealevel determines air pressure and the boiling temperature of water, which further complicates things.&#xD;&#xA;&#xD;&#xA;For microwaving, a similar problem occurs with power: not all microwaves have the same effective power, which means that you can't have an integer number of minutes of cooking time. In fact, if you see 600 W : 8 minutes, 1000 W : 5 minutes, you already know that they're rounded numbers (600*8 = 4800; 1000*5 = 5000, ignoring the larger heat loss in the first case)" />
  <row Id="26733" PostHistoryTypeId="2" PostId="12927" RevisionGUID="04e1ae58-3d41-4f81-a1ba-17a230a43b83" CreationDate="2011-03-08T12:19:05.057" UserId="5186" Text="you might be able to find this Italian title:&#xD;&#xA;&quot;Notae de coquina. Manuale di cucina italiana medievale&quot; about Italian medieval kitchen. This wikipedia page is also worth looking:&#xD;&#xA;&#xD;&#xA;  http://en.wikipedia.org/wiki/Liber_de_Coquina&#xD;&#xA;&#xD;&#xA;It lists two links where one can download the digital version of this medieval cooking book. Have fun!" />
  <row Id="26734" PostHistoryTypeId="2" PostId="12928" RevisionGUID="c88dad80-150a-4cf4-9a71-95ef20e59d51" CreationDate="2011-03-08T12:34:29.440" UserId="5184" Text="I like the look and taste of salsify, and have had it in restaurants.  However, I cannot find anywhere to buy it.  I don't even mind how it comes - tinned, frozen, fresh.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26735" PostHistoryTypeId="1" PostId="12928" RevisionGUID="c88dad80-150a-4cf4-9a71-95ef20e59d51" CreationDate="2011-03-08T12:34:29.440" UserId="5184" Text="Where can I buy Salsify in the UK?" />
  <row Id="26736" PostHistoryTypeId="3" PostId="12928" RevisionGUID="c88dad80-150a-4cf4-9a71-95ef20e59d51" CreationDate="2011-03-08T12:34:29.440" UserId="5184" Text="&lt;resources&gt;&lt;shopping&gt;" />
  <row Id="26737" PostHistoryTypeId="2" PostId="12929" RevisionGUID="92308ba2-1d0d-485a-ae11-5b174aa2b1cc" CreationDate="2011-03-08T13:16:08.250" UserId="4963" Text="All the answers above are all correct. I find that after you roast your bones , I then add my mirepoix with whole garlic and herbs. Once colored up, add tomato paste cook until darkens. Remove and deglaze pan with red wine , scraping the bottom to remove all the flavour.&#xD;&#xA;I think beef is 8-10 hours, chicken is 3-4 hours and fish is 20 mins once come to the boil( skimmed and turned down)." />
  <row Id="26739" PostHistoryTypeId="2" PostId="12931" RevisionGUID="e556c770-29a1-4984-af8b-7c46d76a1162" CreationDate="2011-03-08T14:14:53.193" UserId="4580" Text="Where did you look?&#xD;&#xA;Here in Belgium we can find in the supermarket (in cans or frozen). We also have it fresh on some markets.&#xD;&#xA;&#xD;&#xA;Maybe [this][1] can help you.&#xD;&#xA;[Here][2] is a similar thread.&#xD;&#xA;&#xD;&#xA;If you really can't find it, you can always buy seeds and put them in your garden.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.efoodies.co.uk/invt/salsify/&#xD;&#xA;  [2]: http://www.digitalspy.co.uk/forums/showthread.php?t=814710" />
  <row Id="26740" PostHistoryTypeId="25" PostId="12924" RevisionGUID="143eece5-895a-48c8-b2bd-1e5ad08ea547" CreationDate="2011-03-08T14:23:01.493" Comment="http://twitter.com/#!/StackCooking/status/45127382629232640" />
  <row Id="26742" PostHistoryTypeId="2" PostId="12932" RevisionGUID="270bffba-3d73-46a4-85e6-439bd80f6332" CreationDate="2011-03-08T14:28:15.943" UserId="1160" Text="slice it, put a bit of flour on the slices, fry it with onions (and bacon if you like). Have it with chips(french fries) and brown sauce or gravy.&#xD;&#xA;&#xD;&#xA;Its a staple of english cafes." />
  <row Id="26745" PostHistoryTypeId="6" PostId="592" RevisionGUID="8aad7b0b-4d36-4154-b2e6-8146c0ec82b0" CreationDate="2011-03-08T15:26:58.027" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;vegetables&gt;&lt;steaming&gt;" />
  <row Id="26746" PostHistoryTypeId="6" PostId="270" RevisionGUID="6bc713ab-b44e-40ca-ac44-72051e832d99" CreationDate="2011-03-08T15:28:04.030" UserId="1887" Comment="Changed tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;chicken-breast&gt;" />
  <row Id="26747" PostHistoryTypeId="6" PostId="12924" RevisionGUID="19d97c9e-5693-41ab-ab49-af924b555d92" CreationDate="2011-03-08T15:46:05.117" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;cooking-time&gt;" />
  <row Id="26748" PostHistoryTypeId="2" PostId="12933" RevisionGUID="e729069c-ecb6-4524-a60e-92beab6b5b28" CreationDate="2011-03-08T16:39:36.643" UserId="1181" Text="I'm about to make some pancakes&lt;sup&gt;(1)&lt;/sup&gt; for my daughter, and will want to make some for me and my wife this evening (in about 3-4hrs), since using a single egg should make at ~six I'll have too much batter for the one or two I wish to make now, so I'd like to use the same mix for both instances.&#xD;&#xA;&#xD;&#xA;Is it better to store the mixed batter for 3hrs and then cook this evening's fresh or should I cook them now, store the cooked pancakes and reheat this evening?&#xD;&#xA;&#xD;&#xA;What's the best way to store the batter/prepared pancakes?&#xD;&#xA;&#xD;&#xA;Finally, what should I take in to account when cooking/reheating the stored batter/pancakes?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&lt;sup&gt;&#xD;&#xA;1. I know the term has different meanings, so to be clear, I mean pancakes like [these][1].&#xD;&#xA;&lt;/sup&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226" />
  <row Id="26749" PostHistoryTypeId="1" PostId="12933" RevisionGUID="e729069c-ecb6-4524-a60e-92beab6b5b28" CreationDate="2011-03-08T16:39:36.643" UserId="1181" Text="Given I have to make the batter now to eat in 3-4hrs, what's the best way to store my pancakes (or the batter)?" />
  <row Id="26750" PostHistoryTypeId="3" PostId="12933" RevisionGUID="e729069c-ecb6-4524-a60e-92beab6b5b28" CreationDate="2011-03-08T16:39:36.643" UserId="1181" Text="&lt;storage-method&gt;&lt;pancake&gt;" />
  <row Id="26751" PostHistoryTypeId="2" PostId="12934" RevisionGUID="5478c3e9-cce7-4c6f-a695-303b47273ccc" CreationDate="2011-03-08T16:43:02.923" UserId="5162" Text="Batter for pancakes is often nicer if it is left in the fridge for a few hours. I'd make them fresh tonight with the batter you're making for the couple you want now. Enjoy!" />
  <row Id="26752" PostHistoryTypeId="6" PostId="575" RevisionGUID="2927efc3-d449-4b54-ba57-f92fc6cf2dbe" CreationDate="2011-03-08T16:51:26.000" UserId="1887" Comment="Edited tags" Text="&lt;potatoes&gt;&lt;deep-frying&gt;&lt;french-fries&gt;&lt;chips&gt;" />
  <row Id="26754" PostHistoryTypeId="2" PostId="12935" RevisionGUID="088aadcd-ec7d-4b4f-affe-9acee76e60cd" CreationDate="2011-03-08T17:13:08.530" UserId="5162" Text="You can order it online. I don't personally know of any shops where you cab physically go to buy it though. " />
  <row Id="26755" PostHistoryTypeId="2" PostId="12936" RevisionGUID="3cf34e3a-a977-48df-90b1-cac815ee9f80" CreationDate="2011-03-08T17:33:25.253" UserId="67" Text="It won't matter for the style of pancake that you're doing, but for ones that use chemical leavening like you'd find in the US, there are issues with holding the batter for long periods:&#xD;&#xA;&#xD;&#xA;If you're using baking soda as a leavening, it'll have already given its all by the time you cook it hours later ... but you'd have to add baking powder to compensate when it's time, as there might not be enough acid left for baking soda. Baking powder in the batter isn't as much of a problem if it's double-acting, where it'll give some leavening when it gets wet, and again as it gets warm.  Of course, you don't want to add too much baking powder, as it can give a metallic taste.&#xD;&#xA;&#xD;&#xA;For the style you're looking to do (crepes, [pannekoeken][1], etc), it's often better to let the batter sit for a whole as nixy said (much better than letting the cooked product sit), but my only issue is that each round of baking you almost always lose the first one as you're trying to get the timing/heat adjusted correctly.  &#xD;&#xA;&#xD;&#xA;(lose in the &quot;less than ideal, I'll go and eat this one when no one's looking&quot; sense, not the &quot;unfit for human consumption&quot; type)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pannekoek" />
  <row Id="26756" PostHistoryTypeId="2" PostId="12937" RevisionGUID="ccbdc0ef-0374-4840-ae61-0b9e90d32a8e" CreationDate="2011-03-08T17:44:14.847" UserId="3096" Text="I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?" />
  <row Id="26757" PostHistoryTypeId="1" PostId="12937" RevisionGUID="ccbdc0ef-0374-4840-ae61-0b9e90d32a8e" CreationDate="2011-03-08T17:44:14.847" UserId="3096" Text="Why is gnocchi a dumpling and not a noodle?" />
  <row Id="26758" PostHistoryTypeId="3" PostId="12937" RevisionGUID="ccbdc0ef-0374-4840-ae61-0b9e90d32a8e" CreationDate="2011-03-08T17:44:14.847" UserId="3096" Text="&lt;noodles&gt;&lt;dumplings&gt;&lt;gnocchi&gt;" />
  <row Id="26759" PostHistoryTypeId="2" PostId="12938" RevisionGUID="5f113168-f433-47cf-8d89-8630b2318093" CreationDate="2011-03-08T18:03:55.757" UserId="4483" Text="Possibly because they aren't normally dried out.&#xD;&#xA;&#xD;&#xA;It's probably just 'one of those things' - I don't think there is an ISO committee of food naming" />
  <row Id="26760" PostHistoryTypeId="2" PostId="12939" RevisionGUID="27dd58c3-9447-42ab-a00f-c79aea33fbe4" CreationDate="2011-03-08T18:17:37.207" UserId="4861" Text="Gnocchi can have potatoes in them; I don't think noodles ever do." />
  <row Id="26765" PostHistoryTypeId="2" PostId="12940" RevisionGUID="cffdbd7e-bfb7-4ad5-b3e4-f4f7dd2d35f4" CreationDate="2011-03-08T18:38:02.357" UserId="5162" Text="Perhaps because gnocchi is cooked in the same way to a dumpling, by boiling in something like hot water/stock or steamed. " />
  <row Id="26766" PostHistoryTypeId="2" PostId="12941" RevisionGUID="e0124930-2dc9-430d-823f-952298867837" CreationDate="2011-03-08T18:42:26.033" UserId="5191" Text="Something I've learned recently is that if you are cooking dried beans (not from a can) then you do NOT use any salt until the beans are fully cooked! If you salt the boiling water for the beans, it actually toughens their skins to a level that won't go away and isn't pleasant. It doesn't affect the flavor, but the texture is too chewy. " />
  <row Id="26768" PostHistoryTypeId="2" PostId="12943" RevisionGUID="3f4d5be9-f203-4ca6-a5c8-2d1e3d452472" CreationDate="2011-03-08T18:50:22.687" UserId="5130" Text="Noodles are thin and elongated.&#xD;&#xA;&#xD;&#xA;Dumplings are not.&#xD;&#xA;&#xD;&#xA;Both are unleavened dough cooked (frequently) in boiling water, but generally the distinction tends to fall along shape-based lines.&#xD;&#xA;" />
  <row Id="26769" PostHistoryTypeId="2" PostId="12944" RevisionGUID="71b4156a-d07f-4a37-a1ba-fe2eeac922a6" CreationDate="2011-03-08T19:44:17.163" UserId="1664" Text="The primary difference between a dumpling and a noodle, besides shape, is leavening.  Dumplings always have either egg or baking powder to make them lighter.&#xD;&#xA;&#xD;&#xA;There's considerable bleedover in terminology here.&#xD;&#xA;&#xD;&#xA;Gnocchetti alla romana are semolina &quot;dumplings&quot; sometimes leavened, sometimes not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26770" PostHistoryTypeId="25" PostId="12933" RevisionGUID="b5b968fb-3272-4a5c-993e-a05f62a0c4b4" CreationDate="2011-03-08T20:23:01.590" Comment="http://twitter.com/#!/StackCooking/status/45217979952144384" />
  <row Id="26771" PostHistoryTypeId="2" PostId="12945" RevisionGUID="95225d95-02cb-466d-83e5-1364f64c5b3a" CreationDate="2011-03-08T21:41:05.587" UserId="5194" Text="I marinated chicken five days ago in lemon juice, seasoned salt,and garlic powder, is it still safe to cook in it the oven?" />
  <row Id="26772" PostHistoryTypeId="1" PostId="12945" RevisionGUID="95225d95-02cb-466d-83e5-1364f64c5b3a" CreationDate="2011-03-08T21:41:05.587" UserId="5194" Text="marinated chicken" />
  <row Id="26773" PostHistoryTypeId="3" PostId="12945" RevisionGUID="95225d95-02cb-466d-83e5-1364f64c5b3a" CreationDate="2011-03-08T21:41:05.587" UserId="5194" Text="&lt;chicken&gt;&lt;lemon&gt;&lt;juice&gt;" />
  <row Id="26774" PostHistoryTypeId="2" PostId="12946" RevisionGUID="bdd9aadb-8536-429a-b257-871266e3b487" CreationDate="2011-03-08T21:47:01.240" UserId="3203" Text="The person writing the words on the pack is a marketing person. They probably don't know what an integer is, let alone how to cook the intended contents&#xD;&#xA;&#xD;&#xA;Check the ingredient list, feel  the dryness of the product, and work it out from your own experiences" />
  <row Id="26776" PostHistoryTypeId="2" PostId="12948" RevisionGUID="3e25dda0-3e69-45de-bdd4-add5f95a4267" CreationDate="2011-03-08T22:09:12.960" UserId="1549" Text="I've tried twice to make fruit preserves using only the natural pectins in the fruit. The first time with plums where the jam was much to thick, and yesterday orange marmalade which came out tasting great but a bit on the runny side.&#xD;&#xA;&#xD;&#xA;In both attempts I tested for doneness by letting a few drops of hot jam fall onto a cold plate and letting it cool before pushing it around with one finger to see if a crinkly skin has formed.&#xD;&#xA;&#xD;&#xA;In my hands this test is clearly not fool-proof. Are there alternative techniques for  those of us who have not yet developed an eye for crinkliness?" />
  <row Id="26777" PostHistoryTypeId="1" PostId="12948" RevisionGUID="3e25dda0-3e69-45de-bdd4-add5f95a4267" CreationDate="2011-03-08T22:09:12.960" UserId="1549" Text="Are there alternative ways to test fruit preserves for doneness?" />
  <row Id="26778" PostHistoryTypeId="3" PostId="12948" RevisionGUID="3e25dda0-3e69-45de-bdd4-add5f95a4267" CreationDate="2011-03-08T22:09:12.960" UserId="1549" Text="&lt;food-preservation&gt;" />
  <row Id="26779" PostHistoryTypeId="2" PostId="12949" RevisionGUID="80e79957-17d9-4603-9d9e-2bdbdcbfe815" CreationDate="2011-03-08T22:17:45.820" UserId="5162" Text="Have you tried using a candy thermometer and testing the jam when it's at 220°F?&#xD;&#xA;&#xD;&#xA;An alternative to the method that you use is to use a spoon and do the 'two drop test'. If you dip a cold metal spoon into your jam mix and then lift it. When the mixture is only just boiling it will drip off and be light. As the mixture continues to heat the drops that fall from the spoon will be heavier  When the two drops form and fall off the spoon it should be ready. I'll be honest though I much prefer the method you use and this is just an alternative. " />
  <row Id="26780" PostHistoryTypeId="2" PostId="12950" RevisionGUID="474b05ca-5b34-4cb9-a933-9fea65bda440" CreationDate="2011-03-08T22:24:32.513" UserId="1675" Text="I bought some juniper extract for making bath stuff, and it doesn't seem to be very effective for this purpose. I have used juniper berries before, so I thought I might be able to use the extract for cooking or baking. I have not been able to find any recipes online. &#xD;&#xA;&#xD;&#xA;Is juniper extract ok to eat? What types of applications would it be good for, I assume whole berries is much better choice for marinades. Would it have the same uses as orange or peppermint extract?" />
  <row Id="26781" PostHistoryTypeId="1" PostId="12950" RevisionGUID="474b05ca-5b34-4cb9-a933-9fea65bda440" CreationDate="2011-03-08T22:24:32.513" UserId="1675" Text="Culinary uses for juniper extract?" />
  <row Id="26782" PostHistoryTypeId="3" PostId="12950" RevisionGUID="474b05ca-5b34-4cb9-a933-9fea65bda440" CreationDate="2011-03-08T22:24:32.513" UserId="1675" Text="&lt;ingredients&gt;&lt;juniper&gt;" />
  <row Id="26784" PostHistoryTypeId="6" PostId="12945" RevisionGUID="ef611753-4637-49ee-a98c-7e8cd1d059f1" CreationDate="2011-03-08T22:51:58.657" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;marinade&gt;&lt;lemon&gt;" />
  <row Id="26785" PostHistoryTypeId="5" PostId="12945" RevisionGUID="7fce19f7-8907-4de4-a08b-0ef0bfd1d4d8" CreationDate="2011-03-08T23:02:32.607" UserId="41" Comment="deleted 2 characters in body; edited title" Text="I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?" />
  <row Id="26786" PostHistoryTypeId="4" PostId="12945" RevisionGUID="7fce19f7-8907-4de4-a08b-0ef0bfd1d4d8" CreationDate="2011-03-08T23:02:32.607" UserId="41" Comment="deleted 2 characters in body; edited title" Text="Is acid-marinated raw chicken still safe after several days?" />
  <row Id="26787" PostHistoryTypeId="2" PostId="12952" RevisionGUID="0ecb4502-047b-44e2-93b0-32c161a081f9" CreationDate="2011-03-08T23:08:06.380" UserId="3203" Text="The pectin temperature is 104°C (220°F) (adjust -4°C per km in elevation). It can take an hour of simmering to get to this temperature&#xD;&#xA;&#xD;&#xA;To test the pectin level add one teaspoon of jam to three teaspoons of methylated spirits in a cup swirl the solution. If it forms a single clump you have enough pectin&#xD;&#xA;&#xD;&#xA;To fix low pectin levels, simmer for longer and add a little acid (lemon juice is fine)&#xD;&#xA;&#xD;&#xA;Old preserving stories say using plum stones or apple cores will increase pectin levels, YMMV on this&#xD;&#xA;" />
  <row Id="26789" PostHistoryTypeId="2" PostId="12953" RevisionGUID="db422fec-596f-4708-ad0f-25cda45b9d7b" CreationDate="2011-03-08T23:10:53.253" UserId="41" Text="This would be a bad idea.&#xD;&#xA;&#xD;&#xA;Chicken should be cooked 1-2 days after refrigeration according to the USDA and other food safety agencies, and will tend to get noticeably slimy and pungent after 3-4 days in my experience.  5 days is really pushing it.&#xD;&#xA;&#xD;&#xA;I understand the rationale for the question - lemon juice *can* kill the surface bacteria - but that's just the problem, salmonella bacteria don't only exist on the *surface* of chicken, they're crawling around the interior as well.&#xD;&#xA;&#xD;&#xA;In order for this to be considered safe, you would need to be absolutely sure of all the following:&#xD;&#xA;&#xD;&#xA;  * The entire marinade had a pH of significantly less than 4.  Lemon juice is considered to have a base pH of 2-3, but that is fresh lemon juice and undiluted.  Unless you actually used a pH tester, you cannot be 100% positive of this.&#xD;&#xA;&#xD;&#xA;  * The marinade completely penetrated every part of the chicken that may have been contaminated.  This is *literally* impossible for you to measure.&#xD;&#xA;&#xD;&#xA;  * The chicken itself was relatively fresh before it went into the marinade - unless you got it farm-fresh, you don't know this for a fact, so even if the marinade completely penetrated the chicken, the interior bacteria may have already left behind some nasty protein toxins (which the marinade can't kill because they aren't alive).&#xD;&#xA;&#xD;&#xA;If you had said 3 days, maybe 4, I would say, practically, that you'd probably be OK.  But any more than that and you're playing with fire.&#xD;&#xA;&#xD;&#xA;As the old chef's saying goes: *When in doubt, throw it out.*&#xD;&#xA;&#xD;&#xA;If you are intent on eating it anyway then please, at least be responsible and don't serve it to any guests." />
  <row Id="26790" PostHistoryTypeId="6" PostId="12948" RevisionGUID="603736ff-a5e9-4fa2-9b36-3d062fa7d06e" CreationDate="2011-03-08T23:12:17.713" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;food-preservation&gt;&lt;gelling-agents&gt;&lt;jam&gt;&lt;pectin&gt;" />
  <row Id="26791" PostHistoryTypeId="6" PostId="12950" RevisionGUID="d4d933d0-363e-4c5a-a6b9-d3e2b324ce97" CreationDate="2011-03-08T23:13:18.007" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;fruit&gt;&lt;juniper&gt;" />
  <row Id="26792" PostHistoryTypeId="6" PostId="12933" RevisionGUID="8c86249f-223a-484f-92a6-e43693fd0454" CreationDate="2011-03-08T23:15:08.380" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;pancake&gt;&lt;batter&gt;" />
  <row Id="26793" PostHistoryTypeId="25" PostId="12948" RevisionGUID="a6e2aea9-0160-4d37-8990-04dcaadb56a3" CreationDate="2011-03-08T23:23:01.363" Comment="http://twitter.com/#!/StackCooking/status/45263279479734272" />
  <row Id="26794" PostHistoryTypeId="2" PostId="12954" RevisionGUID="24847c85-b698-4c98-8e6d-48c165ab34ea" CreationDate="2011-03-09T00:06:57.973" UserId="5195" Text="I am a relatively new cook and like to make things in my spare time. My wife and I were in a restaurant recently for her birthday where she tried some Panna Cotta. She really liked this dessert and I was curious if there was a way that I could make it at home for her as a surprise? I do not have a lot of equipment if it would require fancy or specialized tools. Additionally, I would like to find a way to keep the cost reasonable and the total steps needed such that it is not too elaborate. Are there lessons learned that you have experienced when making Panna Cotta that I should be aware of? Lastly, what are items that I could pair this with for the rest of a meal?&#xD;&#xA;&#xD;&#xA;Thanks in advance for your help with this and I look forward to hearing your ideas." />
  <row Id="26795" PostHistoryTypeId="1" PostId="12954" RevisionGUID="24847c85-b698-4c98-8e6d-48c165ab34ea" CreationDate="2011-03-09T00:06:57.973" UserId="5195" Text="Panna Cotta Recipe Ideas" />
  <row Id="26796" PostHistoryTypeId="3" PostId="12954" RevisionGUID="24847c85-b698-4c98-8e6d-48c165ab34ea" CreationDate="2011-03-09T00:06:57.973" UserId="5195" Text="&lt;recipe&gt;&lt;recipe-problems&gt;&lt;dessert&gt;" />
  <row Id="26797" PostHistoryTypeId="2" PostId="12955" RevisionGUID="ed4f75e7-46c8-4ad4-a616-fa4d9819dd0f" CreationDate="2011-03-09T00:12:05.770" UserId="3630" Text="Panna cotta is a very low cost dessert.  It is just gelatinized, sweetened cream, with other items of your choice added (fruit, etc.)  There are plenty of good recipes around the internet.  There are no specialized tools other than a pot and stove (and ingredients) needed.  It is a fairly novice dessert. The trick is to figure out the 'sweet spot' (pardon the pun) of gelatin.  Just enough to keep it together, not too much so that it is like rubber.&#xD;&#xA;&#xD;&#xA;As for pairings, I have served panna cotta with a multitude of different meals.  I find that it doesn't really matter.  What tends to matter is the flavorings used with the panna cotta.  Nice berries in the summer, etc.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="26798" PostHistoryTypeId="2" PostId="12956" RevisionGUID="10b332ff-d1bf-4654-b191-0b6185593cdd" CreationDate="2011-03-09T00:19:57.493" UserId="5196" Text="Funny, I was just thinking about this the other day. In my childhood there was a restaurant called The Crepery (or something similar) at the Washington Square Mall in a suburb of Portland, Oregon. It was part of a larger complex called The Park which was the 70s version of our modern day food court. They had a very similar type of crepe maker to the one you are describing. I am not sure what they were using for a heat source. I would have guessed electric. The unit looked like a small printing press or mimeograph machine sitting on their counter top. I seem to remember the steel spot on the drum rotating through batter then stopping at the top to cook for a moment. When finished, the drum would rotate and drop the crepe on a plate, then pick up more batter. It made absolutely perfect crepes in look, texture, and taste. The Marriott Corporation used to run this restaurant complex. I have inquired over the years but have had little luck just finding anyone who remembers having operated this restaurant let alone a drum type crepe maker. Several industrial suppliers have suggested that these may have been specially produced for the companies operating them. I've seen the YouTube video of the CMCRP and was quite impressed but I think this might be overkill for what I had in mind. Let me know if you have any luck finding what you are describing. I would love to buy one myself. Until then it's back to hand made! -Fairgrove" />
  <row Id="26800" PostHistoryTypeId="2" PostId="12958" RevisionGUID="598ac229-917c-4841-8321-dca504473edf" CreationDate="2011-03-09T00:32:09.880" UserId="4442" Text="I have a chocolate syrup recipe that calls for around 1 cup of sugar and 3 cups of water. I have found that the recipe turns out better if I caramelize the sugar. However, when I add the water to the caramelized sugar, the sugar immediately hardens (due to the temperature difference, I assume). I have tried boiling the water, which helps, but the problem still exists(the melting point of sugar, according to wikipedia, is 320F, so there is still a significant temperature difference). Stirring until the hardened sugar dissolves is tedious and often leaves me with small, undissolved chunks. Is there a better way to dissolve caramelized sugar without it hardening?" />
  <row Id="26801" PostHistoryTypeId="1" PostId="12958" RevisionGUID="598ac229-917c-4841-8321-dca504473edf" CreationDate="2011-03-09T00:32:09.880" UserId="4442" Text="Best way to dissolve caramelized sugar" />
  <row Id="26802" PostHistoryTypeId="3" PostId="12958" RevisionGUID="598ac229-917c-4841-8321-dca504473edf" CreationDate="2011-03-09T00:32:09.880" UserId="4442" Text="&lt;caramelisation&gt;&lt;melting-sugar&gt;" />
  <row Id="26803" PostHistoryTypeId="2" PostId="12959" RevisionGUID="637770cf-005e-4a4e-a039-1a2270d3cbda" CreationDate="2011-03-09T00:59:10.060" UserId="160" Text="Random things to try:&#xD;&#xA;&#xD;&#xA; - Add the molten caramel to the hot water (not the other way around), slowly, stirring vigorously as you add it.&#xD;&#xA; - Allow the caramel to cool (in a heat-proof plastic bag, or on a marble slab as in candy making, or even on parchment paper), then crush it. Put in cold water, heat while stirring (similar to melting granulated sugar)&#xD;&#xA;&#xD;&#xA;I'm pretty sure the second one will work (assuming the caramel becomes hard; if not melting syrup should work find too); the first one might, it's probably quicker though at a higher risk of burns..." />
  <row Id="26805" PostHistoryTypeId="5" PostId="10199" RevisionGUID="edaa7ce4-ec3f-4f0b-ad8a-5bfad2383eef" CreationDate="2011-03-09T01:55:14.503" UserId="3203" Comment="added 4 characters in body" Text="Wow, would I love to have that cool bit of kit to make crepes.  However i don't think my bank account or my wife would support it.  When i need to make a boat load of crepes I actually put away the crepe pan.  I use four good non-stick omelette pans.  they work almost as well after a little practice, and I can work almost consistently just adding batter to one, flipping another, moving one out of the pan, etc.  Once you get into a rhythm you can really turn them out.  mmmmm crepes" />
  <row Id="26806" PostHistoryTypeId="25" PostId="12937" RevisionGUID="0b82a080-204e-4494-b7d8-f18c331cf07f" CreationDate="2011-03-09T02:23:01.513" Comment="http://twitter.com/#!/StackCooking/status/45308577270861824" />
  <row Id="26808" PostHistoryTypeId="2" PostId="12960" RevisionGUID="fb303aca-0be2-464a-b3d3-a16509ee9ac0" CreationDate="2011-03-09T05:00:38.117" UserDisplayName="daniel" Text="Panna cotta requires very few things: milk or cream, sugar, gelatine (sheet gelatine is the best), and something to mould it in. Whether that's a ramekin or a fancy mould or just a bowl doesn't really matter.&#xD;&#xA;&#xD;&#xA;It is a blank canvas. I would advise starting simple; add vanilla bean to your cream as it cooks. Or honey. Or crumiel (which is essentially crystallized dehydrated honey). Brown sugar instead of white. Lavender. use basil, omit the sugar, and serve with tomato and mozzarella as a postmodern insalata caprese. Cardamom and cloves. &#xD;&#xA;&#xD;&#xA;The sky is the limit. " />
  <row Id="26809" PostHistoryTypeId="25" PostId="12945" RevisionGUID="1f6dd814-8b75-4049-9b19-f031e8d64445" CreationDate="2011-03-09T05:23:01.543" Comment="http://twitter.com/#!/StackCooking/status/45353875452071936" />
  <row Id="26810" PostHistoryTypeId="2" PostId="12961" RevisionGUID="8f7d6745-7d33-4f70-8b15-04d8104bf0ea" CreationDate="2011-03-09T06:30:11.230" UserId="3469" Text="You could make gin! Add the juniper to vodka and you have instant gin. BTW, I don't drink alcohol." />
  <row Id="26811" PostHistoryTypeId="2" PostId="12962" RevisionGUID="2d74b081-eb86-45df-847b-218f54bdb066" CreationDate="2011-03-09T09:05:03.073" UserId="4194" Text="Put the water in with the sugar and boil them together." />
  <row Id="26812" PostHistoryTypeId="25" PostId="12958" RevisionGUID="892230eb-2337-4e08-a881-2586bc0c3374" CreationDate="2011-03-09T11:23:01.170" Comment="http://twitter.com/#!/StackCooking/status/45444472955355136" />
  <row Id="26813" PostHistoryTypeId="2" PostId="12963" RevisionGUID="e0d120f6-6d5f-491e-a49e-c523c46f8fdc" CreationDate="2011-03-09T13:48:06.110" UserId="5206" Text="Don't caramelize the sugar first.&#xD;&#xA;&#xD;&#xA;My chocolate recipe calls for equal amounts of water and milk, and to get the sticky-effect (that I presume you're after by caramelizing your sugar) just boil it for as long as possible.  Adding milk instead of water will have the milk boil and if you're not careful it will overflow.  But if you keep a close eye on it, and keep at it it will eventually just be bubbling, and with the steaming reducing the watery-ness, it will become nice and thick." />
  <row Id="26814" PostHistoryTypeId="25" PostId="12918" RevisionGUID="b431a1f1-85fa-4d7b-bfa7-dfc01a2e2cd5" CreationDate="2011-03-09T14:23:01.383" Comment="http://twitter.com/#!/StackCooking/status/45489771392417793" />
  <row Id="26815" PostHistoryTypeId="2" PostId="12964" RevisionGUID="9a39c334-6d63-43c2-826b-d5dccb4baf20" CreationDate="2011-03-09T14:44:45.287" UserId="4214" Text="The marinade won't have caused any food safety issues of its own -- whether it has &quot;overcooked&quot; in the marinade is another matter.&#xD;&#xA;&#xD;&#xA;If it's been in the fridge for the whole period, then I would go by the date on the chicken's packaging, just as if it had been the fridge that long without a marinade." />
  <row Id="26816" PostHistoryTypeId="2" PostId="12965" RevisionGUID="957ed8c3-4d76-48a1-8b79-d945fba56d2a" CreationDate="2011-03-09T14:53:55.313" UserId="4214" Text="It sounds obvious, but just in case -- you should ask at your local greengrocer. They will at least learn that there's a demand, and try it for one order.&#xD;&#xA;&#xD;&#xA;Specialised greengrocers often have more interesting stuff than supermarkets -- I've seen romanesque a lot at my local one, and never in a supermarket.&#xD;&#xA;&#xD;&#xA;You could also ask the restaurant where you tasted it, where they bought it." />
  <row Id="26817" PostHistoryTypeId="2" PostId="12966" RevisionGUID="70618e04-409a-44ed-b634-acf37f153080" CreationDate="2011-03-09T14:59:36.767" UserId="5210" Text="I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot.&#xD;&#xA;&#xD;&#xA;How can I avoid this?" />
  <row Id="26818" PostHistoryTypeId="1" PostId="12966" RevisionGUID="70618e04-409a-44ed-b634-acf37f153080" CreationDate="2011-03-09T14:59:36.767" UserId="5210" Text="How can I stop my soups sticking to the bottom of the pot?" />
  <row Id="26819" PostHistoryTypeId="3" PostId="12966" RevisionGUID="70618e04-409a-44ed-b634-acf37f153080" CreationDate="2011-03-09T14:59:36.767" UserId="5210" Text="&lt;soup&gt;" />
  <row Id="26820" PostHistoryTypeId="2" PostId="12967" RevisionGUID="d97db0e3-2afa-4b91-a349-6e5825e148aa" CreationDate="2011-03-09T15:08:54.587" UserId="4214" Text="Cook on a lower heat, in a pan with a thicker base, to distribute the heat. Check every now and again, and add water if the soup has become too thick. Also, the occasional stir can only help.&#xD;&#xA;&#xD;&#xA;Consider buying a slow cooker -- there are very cheap models that do the job well." />
  <row Id="26821" PostHistoryTypeId="2" PostId="12968" RevisionGUID="7669ddcc-44c4-48ef-ac39-2f4ae5de1ddd" CreationDate="2011-03-09T15:25:37.303" UserId="5212" Text="You are right - there is a definite indian takeaway taste that is difficult to replicate. You can make something that tastes fresher, more authentic or healthier, but sometimes you want that takeaway style.&#xD;&#xA;A number of the Pat Chapman books go through making a takeaway style dish, also have a look on ebay, there are a number of people selling takeaway style curry recipe kits with prebagged and measured spices and instructions - I am sure some of those are done by enterprising takeaways themselves. They have been pretty good, and not very expensive when I have tried them.&#xD;&#xA;Anyway, a couple of things that I have picked up on that help get that elusive flavour&#xD;&#xA;&#xD;&#xA; 1. As you mentioned, pureeing the onions helps with the consistency, which is important&#xD;&#xA; 2. Use a lot of garlic - takeaways use a base curry sauce as the start of every dish, I am sure it uses a lot more garlic than you imagine.&#xD;&#xA; 3. Use Ghee as your cooking medium. And use a lot of it.&#xD;&#xA; 4. Salt. Don't forget it (I know plenty of people who forget seasoning as soon as they are cooking anything 'ethnic')&#xD;&#xA; 5. Add dried fenugreek leaves (Methi) towards the end of cooking. Smell them - smell familiar? Smells like the takeaway!&#xD;&#xA;" />
  <row Id="26822" PostHistoryTypeId="2" PostId="12969" RevisionGUID="6beb8ae8-fa1e-48bf-8131-f86e6c2abf9c" CreationDate="2011-03-09T15:32:57.053" UserId="4214" Text="Pat Chapman has written a number of books over the years, containing restaurant curry recipes, and I recommend any one of them.&#xD;&#xA;&#xD;&#xA;The thing is, restaurant recipes are designed for restaurant scale cooking. An Indian restaurant will typically start the day by preparing a large quantity of fresh garam masala, a big tub of onion puree, a big tub of masala sauce, and so on. Chapman's recipes work this way, each final recipe refers to a recipe for a sauce described earlier in the book, which in turn refers to a recipe for a spice mix. &#xD;&#xA;&#xD;&#xA;These are difficult things to make well on a smaller scale, and if you try it at home you'll end up with a freezer full of spare sauce etc., which is fine if you intend to make use of it, but makes the first curry very labour intensive.&#xD;&#xA;&#xD;&#xA;For this reason, I personally don't aspire to cooking a restaurant curry -- I can get one cheaply and easily by having a restaurant make it! I aspire to a curry such as a good Indian cook would prepare for her family on a special occasion.&#xD;&#xA;&#xD;&#xA;One final thought: Analji Patak, founder of the company that makes jars of curry sauce, has insinuated that more restaurants use her factory-made sauces than you'd imagine. Make of that what you will." />
  <row Id="26823" PostHistoryTypeId="2" PostId="12970" RevisionGUID="ec0af245-f3df-479a-bd40-83deb726a5e4" CreationDate="2011-03-09T15:38:53.323" UserId="5212" Text="That sounds about right - many italian soups are supposed to be thick like that. Some are more like stews, or a a slightly damp salad! Of course if you want something 'soupier' or a little lighter, just add some more chicken or vegetable stock. If you just want to loosen it up a bit though, add a good splash of good extra virgin olive oil to your bowl (The best use ever for the good stuff, warming it through brings out the flavour - btw you don't want your minestone piping hot for the best flavour)&#xD;&#xA;" />
  <row Id="26824" PostHistoryTypeId="2" PostId="12971" RevisionGUID="f4aa9db5-e9bb-451b-b45e-55099127c40a" CreationDate="2011-03-09T15:47:52.280" UserId="5212" Text="Basically, no! &#xD;&#xA;They have avery different flavour. You also need to be careful as fenugreek seeds as well as being quite bitter, are very hard. They are usually roasted and ground, and if used whole are invariably fried in hot oil at the start of a dish.&#xD;&#xA;" />
  <row Id="26825" PostHistoryTypeId="2" PostId="12972" RevisionGUID="9444c067-9ecb-429f-9773-00a3131a92e1" CreationDate="2011-03-09T15:53:30.830" UserId="5212" Text="I am fairly sure I have seen it in Waitrose, when I had one close by - not sure if they still stock  it, or if it is location dependant. They don't appear to have it via Ocado either.&#xD;&#xA;Need to be quick though - it's the back end of the season already." />
  <row Id="26826" PostHistoryTypeId="2" PostId="12973" RevisionGUID="aad2e72c-480e-43ef-bad5-7154a5412350" CreationDate="2011-03-09T16:00:05.147" UserId="4214" Text="Whenever you are boiling something, you need to consider **why** you are boiling it.&#xD;&#xA;&#xD;&#xA;The commonest and most obvious reason is to hold the stuff that's floating around in there at around 100 degrees centigrade, causing them to cook.&#xD;&#xA;&#xD;&#xA;Another reason is to drive out water as steam, making the dish thicker and the flavour more concentrated. This is called *reducing*.&#xD;&#xA;&#xD;&#xA;Which of those you're doing, dictates how you go about it. If your intention is to reduce, then you'll want the soup at a rolling boil, because every bubble represents some water being driven out. Cook on full heat, and watch carefully. It doesn't take long to lose a lot of water this way -- and eventually it will dry out so much that it sticks to the pan. And it will fill your kitchen with steam. There will be condensation rolling down the windows on a cold day.&#xD;&#xA;&#xD;&#xA;If you don't intend to reduce, then any bubbles you see represent a waste of energy, and you don't want to lose water from your soup as steam. So get it boiling, then turn the heat right down, and put a lid on so that steam is caught in the lid and drips back into the soup. You want some very gentle bubbling, just to reassure you that the soup's at around boiling temperature.&#xD;&#xA;&#xD;&#xA;With experience, you'll be able to get a low simmer easily.&#xD;&#xA;&#xD;&#xA;It might be worth investing in an electric slow cooker; simmering stuff gently is what they do best, and they're really cheap now.&#xD;&#xA;&#xD;&#xA;Two other things that might thicken up your soup:&#xD;&#xA;&#xD;&#xA; * Dry ingredients absorbing water -- e.g. pasta or lentils. You just need to add enough liquid to hydrate these ingredients.&#xD;&#xA; * Thickening agents such as flour -- either use less/no flour, or add liquid to compensate." />
  <row Id="26827" PostHistoryTypeId="2" PostId="12974" RevisionGUID="0574aefa-5ec6-4ab8-abef-39a2b4b74444" CreationDate="2011-03-09T16:01:53.820" UserId="5212" Text="As mentioned, the number of other variables involved would make any more accurate timing guidelines irrelevant. In fact, to within a minute is a fairly pointless. If you don't have one, try getting an oven thermometer and see just how accurate your oven thermostat is. It's a fun game!&#xD;&#xA;&#xD;&#xA;@Yossarian really? I nearly always find pasta cooking times to be overestimated. Not as bad as most meat/fish times from supermarket produce, but normally about a minute or two too long. Are you saying you cooke penne (for example) for over 22-26 minutes? You don't live up a mountain do you?&#xD;&#xA; " />
  <row Id="26828" PostHistoryTypeId="2" PostId="12975" RevisionGUID="34f16519-b1eb-4e97-ade9-d0cb4cdffac5" CreationDate="2011-03-09T16:28:12.673" UserId="5214" Text="There are in general two main classes of dumplings. Potato based and leavened dough based. &#xD;&#xA;&#xD;&#xA;Gnocchi generally fall under the first category along with traditional central-european potato dumplings, some sorts of German &quot;spatzle&quot;, Slovak &quot;halusky&quot; etc. &#xD;&#xA;&#xD;&#xA;Second sort of dumplings is based ond dough, sometimes strictly flour/egg based, sometimes enriched with buns, but almost always leavened.&#xD;&#xA;&#xD;&#xA;Other generally sorting rule that apply is the dough thickness. All the pasta/noodles are made of THIN plates of dough, whether dumplings are boiled either as balls, droppings of fresh dough directly into boiling water, or long cylinders, that are sliced upon serving.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26829" PostHistoryTypeId="2" PostId="12976" RevisionGUID="2145ddff-282e-4188-8f5e-e4279eb54fdd" CreationDate="2011-03-09T16:45:30.373" UserId="4214" Text="From [Wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&gt; Merguez is usually eaten grilled or&#xD;&#xA;&gt; with couscous. Dried merguez is used&#xD;&#xA;&gt; to add flavor to tagines. It is also&#xD;&#xA;&gt; eaten in sandwiches and with french&#xD;&#xA;&gt; fries. In Germany, it is often grilled&#xD;&#xA;&gt; on a schwenker.&#xD;&#xA;&#xD;&#xA;I would add that it would be good in a cassoulet.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Merguez" />
  <row Id="26830" PostHistoryTypeId="25" PostId="12966" RevisionGUID="ea78e0f5-aa89-4bca-a1d5-df4c148b7479" CreationDate="2011-03-09T17:23:01.877" Comment="http://twitter.com/#!/StackCooking/status/45535071079374848" />
  <row Id="26831" PostHistoryTypeId="2" PostId="12977" RevisionGUID="e3a5c0f5-9f60-44b5-a60e-c50f754b29e4" CreationDate="2011-03-09T17:32:19.197" UserId="5060" Text="Add some meat or broth (chicken, beef) in your pot.  &#xD;&#xA;Basically add something, that will turn water into oily/fatty liquid." />
  <row Id="26832" PostHistoryTypeId="2" PostId="12978" RevisionGUID="f3efce04-750c-4d8f-9484-64e28f8e5db3" CreationDate="2011-03-09T18:16:27.923" UserId="4935" Text="There is a TV show were Alton Brown frequently brings on **experts** to explain the reason for a specific technique. Are these people and their logic actually as presented or is it just cute programming&#xD;&#xA;&#xD;&#xA;" />
  <row Id="26833" PostHistoryTypeId="1" PostId="12978" RevisionGUID="f3efce04-750c-4d8f-9484-64e28f8e5db3" CreationDate="2011-03-09T18:16:27.923" UserId="4935" Text="Truth about Alton Brown's science." />
  <row Id="26834" PostHistoryTypeId="3" PostId="12978" RevisionGUID="f3efce04-750c-4d8f-9484-64e28f8e5db3" CreationDate="2011-03-09T18:16:27.923" UserId="4935" Text="&lt;food-science&gt;" />
  <row Id="26835" PostHistoryTypeId="2" PostId="12979" RevisionGUID="d49be812-5f18-4fcf-aac5-62eb5d237245" CreationDate="2011-03-09T18:18:08.200" UserId="5217" Text="What could be a brown line in the back of an already peeled shrimp?" />
  <row Id="26836" PostHistoryTypeId="1" PostId="12979" RevisionGUID="d49be812-5f18-4fcf-aac5-62eb5d237245" CreationDate="2011-03-09T18:18:08.200" UserId="5217" Text="Brown line in back of shrimp" />
  <row Id="26837" PostHistoryTypeId="3" PostId="12979" RevisionGUID="d49be812-5f18-4fcf-aac5-62eb5d237245" CreationDate="2011-03-09T18:18:08.200" UserId="5217" Text="&lt;fish&gt;&lt;shrimp&gt;" />
  <row Id="26838" PostHistoryTypeId="2" PostId="12980" RevisionGUID="19b0d5e9-3772-4b7d-8fe5-a290e9daa87c" CreationDate="2011-03-09T18:24:36.027" UserId="5199" Text="In some restaurants like Greek ones I get some nice pretty fluffy rice. The rice is short and little fat in the middle. It doesn't like look Jasmine or basmati rice which are longer.&#xD;&#xA;&#xD;&#xA;When I prepare rice at home I follow the instructions in terms of amount of water, rice and simmering at lowest heat. Still the rice comes out pretty sticky. (Another question here talks about adding water in batches.. will try).&#xD;&#xA;&#xD;&#xA;Question: How can I make the fluffiest rice and what type of rice to use? Do rice cookers make fluffier rice than using a pot?" />
  <row Id="26839" PostHistoryTypeId="1" PostId="12980" RevisionGUID="19b0d5e9-3772-4b7d-8fe5-a290e9daa87c" CreationDate="2011-03-09T18:24:36.027" UserId="5199" Text="How to make fluffy rice and which type of type of rice to use?" />
  <row Id="26840" PostHistoryTypeId="3" PostId="12980" RevisionGUID="19b0d5e9-3772-4b7d-8fe5-a290e9daa87c" CreationDate="2011-03-09T18:24:36.027" UserId="5199" Text="&lt;rice&gt;" />
  <row Id="26841" PostHistoryTypeId="2" PostId="12981" RevisionGUID="c66ff95f-7741-4904-bee1-e12f881e2f55" CreationDate="2011-03-09T18:35:10.217" UserId="1887" Text="As is mentioned in [this question][1] (and [this one][2]), one of the keys to keeping your rice from clumping is to rinse the uncooked rice with cold water until the water runs clear. This rinses off the starch on the surface of the rice. The starch can cause your rice to stick together. &#xD;&#xA;&#xD;&#xA;Some types of rice are fluffier than others. The longer grain rices tend to have lower starch (and, of course, [Arborio][3] rice has so much starch that it makes for the characteristic texture of risotto). So even if it's not Jasmine or Basmati, they're probably using at least a medium grain, rather than short. &#xD;&#xA;&#xD;&#xA;A quick Google search for Greek rice yields a lot of recipes that suggest sauteing the rice in oil before boiling it. This is a common technique for pilaf, and adds a nutty sort of taste. I'm not sure it'd have any effect on stickiness, but it might help with flavor. And you can also saute onions and other vegetables to add flavor. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/772/why-do-you-have-to-rinse-rice&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/12651/should-rice-be-washed-with-hot-water-or-cold-water&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/781/arborio-and-risotto" />
  <row Id="26842" PostHistoryTypeId="2" PostId="12982" RevisionGUID="2723cd73-3b2a-417b-9720-197696588d67" CreationDate="2011-03-09T18:35:51.103" UserId="60" Text="That is the gastrointestinal tract of the shrimp. It is commonly called a _vein_ or _sand vein_. It is often removed, but this is not required since it is not harmful and is mostly tasteless.&#xD;&#xA;&#xD;&#xA;To devein a shrimp  you would make a shallow cut from head to tail and then wipe or rinse out the vein under running water." />
  <row Id="26843" PostHistoryTypeId="2" PostId="12983" RevisionGUID="818d5a28-dcb4-4567-913b-842d6b03815f" CreationDate="2011-03-09T18:36:07.653" UserId="231" Text="The show is Good Eats. I'm not really sure how much evidence you're looking for, but the [wiki page for the show][1] lists which characters are real, and which are fictional.&#xD;&#xA;&#xD;&#xA;The [Good Eats Fan Page][2] also has some info on the characters and who plays them along with some info regarding the credentials of some of the actual experts.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Good_Eats#Real&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/GEFP/index.htm" />
  <row Id="26844" PostHistoryTypeId="6" PostId="1817" RevisionGUID="a2d8e5da-111f-4906-bbe6-e8aabd06a378" CreationDate="2011-03-09T18:41:10.803" UserId="1887" Comment="Retagged to add braising" Text="&lt;beef&gt;&lt;braising&gt;" />
  <row Id="26845" PostHistoryTypeId="2" PostId="12984" RevisionGUID="a26809c0-a949-4668-ab10-7b33af1f8600" CreationDate="2011-03-09T18:41:56.773" UserId="5027" Text="I agree with nixy. Make sure it's food grade. If it's not the extract may have other stabilizers that you don't want to consume. Glycerin is an example where glycerin that you use in soap is different from the food grade glycerin one would use to make non-alcoholic vanilla extract. " />
  <row Id="26846" PostHistoryTypeId="6" PostId="1827" RevisionGUID="5480ad70-1b60-4ddb-ab6a-3aec5afec8c2" CreationDate="2011-03-09T18:42:10.460" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;butter&gt;&lt;basics&gt;" />
  <row Id="26847" PostHistoryTypeId="6" PostId="624" RevisionGUID="c2f0b1af-a638-42c0-a1f2-ac066a9c678c" CreationDate="2011-03-09T18:43:03.813" UserId="1887" Comment="Retagged" Text="&lt;food-safety&gt;&lt;preparation&gt;&lt;food-preservation&gt;&lt;utensils&gt;" />
  <row Id="26848" PostHistoryTypeId="5" PostId="1717" RevisionGUID="8d15acd0-3164-435d-8cad-1d55880581ec" CreationDate="2011-03-09T18:45:01.220" UserId="1887" Comment="Retagged and added link" Text="While I've come across one or two recipes that call for using plastic wrap in pots of boiling water (for example, to [cook eggs][1]), I've always been a bit weary of putting the wrap in boiling water. Can someone confirm or deny whether it is safe (or a good idea) to put plastic wrap in boiling water?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3871/how-can-i-rescue-a-soft-boiled-egg-that-is-too-soft" />
  <row Id="26849" PostHistoryTypeId="6" PostId="1717" RevisionGUID="8d15acd0-3164-435d-8cad-1d55880581ec" CreationDate="2011-03-09T18:45:01.220" UserId="1887" Comment="Retagged and added link" Text="&lt;food-safety&gt;&lt;boiling&gt;" />
  <row Id="26850" PostHistoryTypeId="5" PostId="12982" RevisionGUID="b7d0bfac-4d43-4f73-bb3d-8c1b49863d49" CreationDate="2011-03-09T18:47:16.617" UserId="60" Comment="added 57 characters in body" Text="That is the gastrointestinal tract of the shrimp. It is commonly called a _vein_ or _sand vein_. It is often removed, but [this is not required][1] since it is not harmful and is mostly tasteless.&#xD;&#xA;&#xD;&#xA;To devein a shrimp  you would make a shallow cut from head to tail and then wipe or rinse out the vein under running water.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/10612/60" />
  <row Id="26851" PostHistoryTypeId="2" PostId="12985" RevisionGUID="1833d196-e1b4-48dc-a52c-3d5633106454" CreationDate="2011-03-09T18:47:32.773" UserId="5027" Text="I was thrilled to see this question. I've always been fascinated with ancient recipes. There's a great online resource of thousands of Ancient Roman recipes. It's called De Re Coquineria by Marcus Apcius. The recipes have been translated from Latin. I covered the information and the links in a post called Eat Like a Roman: http://www.spicesherpa.com/2009/10/14/eat-like-a-roman/  Good luck and have fun!" />
  <row Id="26852" PostHistoryTypeId="2" PostId="12986" RevisionGUID="1527369d-64da-4c12-828c-a5d4c3c09342" CreationDate="2011-03-09T18:52:46.793" UserId="5027" Text="I second Harlan's recommendation for the The Flavor Bible. And a blatent plug here: http://www.spicesherpa.com is a site and blog dedicated to providing small bits of fun spice information and pairing guides. :-) For example, I just released a post on 10 Awesome Coriander Combinations. &#xD;&#xA;&#xD;&#xA;It's a way to get learn about spices, flavor combinations a little bit at a time so you don't get overwhelmed. And it's definitely written for those who prefer easy in the kitchen. " />
  <row Id="26853" PostHistoryTypeId="10" PostId="12978" RevisionGUID="411af6b7-cf06-467e-9f2b-d03f268165ed" CreationDate="2011-03-09T20:12:54.937" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="26854" PostHistoryTypeId="25" PostId="12979" RevisionGUID="503ad01b-250f-48e1-836f-958986628f78" CreationDate="2011-03-09T20:23:03.510" Comment="http://twitter.com/#!/StackCooking/status/45580373542961152" />
  <row Id="26855" PostHistoryTypeId="2" PostId="12987" RevisionGUID="7c226c71-7b29-4bf5-8992-e8bbe2575e37" CreationDate="2011-03-09T20:55:01.530" UserId="5218" Text="I've tried mixing mayonnaise and hot sauce together and it didn't taste right at all. Any Suggestions?" />
  <row Id="26856" PostHistoryTypeId="1" PostId="12987" RevisionGUID="7c226c71-7b29-4bf5-8992-e8bbe2575e37" CreationDate="2011-03-09T20:55:01.530" UserId="5218" Text="How do I make spicy mayonnaise like Japanese restaurants use for sushi?" />
  <row Id="26857" PostHistoryTypeId="3" PostId="12987" RevisionGUID="7c226c71-7b29-4bf5-8992-e8bbe2575e37" CreationDate="2011-03-09T20:55:01.530" UserId="5218" Text="&lt;sushi&gt;" />
  <row Id="26858" PostHistoryTypeId="2" PostId="12988" RevisionGUID="3b997492-e2bd-4f59-b996-a38192085569" CreationDate="2011-03-09T21:02:07.817" UserId="60" Text="Japanese spicy mayo is made with [Kewpie mayo][1] and [Shichimi Togaroshi][2]. You really just mix them to taste.&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/Kewpie-Mayonnaise-Japanese-Mayo/dp/B000W5JAXQ&#xD;&#xA;[2]: http://en.wikipedia.org/wiki/Shichimi" />
  <row Id="26862" PostHistoryTypeId="2" PostId="12990" RevisionGUID="84e35810-aeda-4a1a-9331-bcc103af3beb" CreationDate="2011-03-09T23:03:58.880" UserId="5223" Text="thaw meat in cold water while in a ziplock bag, check on the water every 30 minutes make sure that it stays cold" />
  <row Id="26866" PostHistoryTypeId="25" PostId="12987" RevisionGUID="c41e1822-2eb5-4edb-a9b8-61db70643012" CreationDate="2011-03-09T23:23:03.680" Comment="http://twitter.com/#!/StackCooking/status/45625676405014528" />
  <row Id="26867" PostHistoryTypeId="5" PostId="12926" RevisionGUID="1e65a526-0386-4cd6-bae2-5f93c1262816" CreationDate="2011-03-10T00:00:28.260" UserId="5185" Comment="added 295 characters in body" Text="No. Pasta certainly can be varied by 1-2 minutes depending on the degree of bite desired (assuming the commercial, dried variety). Furthermore, height above sealevel determines air pressure and the boiling temperature of water, which further complicates things.&#xD;&#xA;&#xD;&#xA;For microwaving, a similar problem occurs with power: not all microwaves have the same effective power, which means that you can't have an integer number of minutes of cooking time. In fact, if you see 600 W : 8 minutes, 1000 W : 5 minutes, you already know that they're rounded numbers (600*8 = 4800; 1000*5 = 5000, ignoring the larger heat loss in the first case)&#xD;&#xA;&#xD;&#xA;[edit]&#xD;&#xA;A bit of math on the back of a napkin suggests that even at a fixed altitude, the difference between high and low air pressure is significant enough. No, they're not adjusting the ingredients to come up with an integer number. Besides, it'd be far easier to vary the thickness a bit." />
  <row Id="26868" PostHistoryTypeId="2" PostId="12992" RevisionGUID="7e0f4138-140e-4752-86b0-f73f0a2941a9" CreationDate="2011-03-10T00:12:57.710" UserId="3627" Text="If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and then thoroughly cooked?&#xD;&#xA;&#xD;&#xA;[A related question](http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety) mentions that &quot;Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems&quot;.  However, there's no further detail given.  Are these toxins as dangerous as the bacteria themselves?  How long does meat have to be left out to accumulate a dangerous level of toxins and thus be dangerous even if thoroughly cooked?  Are these toxins the reason for the usual guideline of keeping meat unrefrigerated for a maximum of 2 hours?" />
  <row Id="26869" PostHistoryTypeId="1" PostId="12992" RevisionGUID="7e0f4138-140e-4752-86b0-f73f0a2941a9" CreationDate="2011-03-10T00:12:57.710" UserId="3627" Text="Why is it dangerous to eat meat which has been left out and then cooked?" />
  <row Id="26870" PostHistoryTypeId="3" PostId="12992" RevisionGUID="7e0f4138-140e-4752-86b0-f73f0a2941a9" CreationDate="2011-03-10T00:12:57.710" UserId="3627" Text="&lt;food-safety&gt;&lt;meat&gt;" />
  <row Id="26876" PostHistoryTypeId="2" PostId="12993" RevisionGUID="382251ed-21ed-4bed-8cd1-36663d572b2e" CreationDate="2011-03-10T01:04:08.810" UserId="60" Text="One important thing to know is that heat doesn't instantly kill bacteria. At least not at temperatures that leave edible material behind.&#xD;&#xA;&#xD;&#xA;Bacteria take both time and temperature to destroy. The higher the temperature, the less time required. Take _Salmonella senftenberg_ for example, it takes 60 minutes at 140 F (60 C) to kill 99.9999% of the population. But at 160 F (70 C) it takes less than two minutes. I go into a lot more detail in my answer to, &quot;[Is it safe to eat a cooked teak that briefly touched the plate holding raw meat?][1].&quot;&#xD;&#xA;&#xD;&#xA;The other important thing to realize is that at these temperatures _some of the bacteria population survives_. It takes as few as 100,000 _Salmonella_ cells to make you sick, and much fewer for _E. Coli_. So if you've left your meat in the danger zone you could easily have a starting population in the _billions_. I provide more detail in my response to, &quot;[Can chicken not completely cooked then cooled be fully cooked later?][2].&quot;&#xD;&#xA;&#xD;&#xA;To address your concerns regarding bacterial waste products: yes, they are dangerous. In some cases they can be more dangerous than the bacteria themselves. [Botulism][3] is actually caused by the [botulinum toxin][4] produced by the _C. botulinum_ bacteria. Even worse, the waste products are not easily destroyed by heat. They typically require much higher temperatures and much longer periods of time to destroy them.&#xD;&#xA;&#xD;&#xA;As noted in the answer to &quot;[How dangerous is it to refreeze meat that has been thawed?][5]&quot;, if meat has spent more than 4 hours in the danger zone _over the course of its entire &quot;life&quot;_ it cannot be trusted. Since you cannot know exactly how well your meat has been handled throughout its lifetime I generally do not recommend letting it sit out for more than 60 - 90 minutes, at least when I'm serving it to people. I also don't ever work with cuts of meat that would require 2 or more hours to reach room temperature.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307&#xD;&#xA;[2]: http://cooking.stackexchange.com/questions/4428/can-chicken-not-completely-cooked-then-cooled-be-fully-cooked-later/4438#4438&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Botulism&#xD;&#xA;[4]: http://en.wikipedia.org/wiki/Botulinum_toxin&#xD;&#xA;[5]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed" />
  <row Id="26877" PostHistoryTypeId="2" PostId="12994" RevisionGUID="8356c057-0575-47f6-98ca-63e4823f4a86" CreationDate="2011-03-10T01:56:15.073" UserId="5188" Text="Agreeing to hobodave,  I can recommend a joint thermometer. You stick it into your roast, and it reports the temperatur from inside. &#xD;&#xA;&#xD;&#xA;In the oven you can have 180°C, which should be the same at the surface of the roast, but in the center it is only 60° or 70°C after an hour, depending, of course, on the sort of meat, on the size, form and bones. &#xD;&#xA;&#xD;&#xA;There are small pictograms on the thermometer where you see recommendations for beef, pork, chicken and so on - I guess partially for the taste, but maybe partially to the risks of eating not well done meat. " />
  <row Id="26878" PostHistoryTypeId="25" PostId="12992" RevisionGUID="7cbce491-a26d-4743-b545-392723fe2d89" CreationDate="2011-03-10T02:23:03.843" Comment="http://twitter.com/#!/StackCooking/status/45670975697715200" />
  <row Id="26879" PostHistoryTypeId="2" PostId="12995" RevisionGUID="1d10311b-a25a-40b1-9d1d-d4de001677d2" CreationDate="2011-03-10T03:53:33.787" UserId="3310" Text="We've been experimenting with using almond milk as a substitute for actual milk in my household. The biggest failure so far has been with pancakes. The pancakes taste okay, but they are far stickier in the pan than batter made with milk, scorch more easily, and don't brown well. What can I do to get a more satisfactory pancake with almond milk?" />
  <row Id="26880" PostHistoryTypeId="1" PostId="12995" RevisionGUID="1d10311b-a25a-40b1-9d1d-d4de001677d2" CreationDate="2011-03-10T03:53:33.787" UserId="3310" Text="Pancakes with Almond Milk" />
  <row Id="26881" PostHistoryTypeId="3" PostId="12995" RevisionGUID="1d10311b-a25a-40b1-9d1d-d4de001677d2" CreationDate="2011-03-10T03:53:33.787" UserId="3310" Text="&lt;pancake&gt;&lt;experimental&gt;&lt;almond-milk&gt;" />
  <row Id="26882" PostHistoryTypeId="25" PostId="12995" RevisionGUID="d68d4134-9806-449e-bfda-71eef2fe789f" CreationDate="2011-03-10T05:23:03.677" Comment="http://twitter.com/#!/StackCooking/status/45716273505644544" />
  <row Id="26883" PostHistoryTypeId="2" PostId="12996" RevisionGUID="7d4a2a43-74e5-4ec4-a0d2-18455e9c7220" CreationDate="2011-03-10T05:59:53.847" UserId="446" Text="You can also use regular mayo and [sriricha](http://www.google.com/search?aq=1&amp;oq=siricha&amp;sourceid=chrome&amp;ie=UTF-8&amp;q=sriracha+sauce) hot sauce.  Ain't authentic, but it's a lot easier to come by, for the most part." />
  <row Id="26884" PostHistoryTypeId="25" PostId="12980" RevisionGUID="38e8fec2-13c8-4ed6-9c1b-770c490607a9" CreationDate="2011-03-10T08:23:03.550" Comment="http://twitter.com/#!/StackCooking/status/45761571279994880" />
  <row Id="26885" PostHistoryTypeId="2" PostId="12997" RevisionGUID="930a9562-e57b-4aea-be61-f3b8f273e113" CreationDate="2011-03-10T09:47:20.730" UserId="5227" Text=" Just an FYI I have been to asian stores that used to carry kaffir lime leafs they no longer stock them do to FDA (USA)import rules or so the owner told me. He suggested calamansi limes" />
  <row Id="26886" PostHistoryTypeId="25" PostId="12954" RevisionGUID="ad2c9a90-a947-4d31-bab9-f340b685ef9b" CreationDate="2011-03-10T11:23:04.433" Comment="http://twitter.com/#!/StackCooking/status/45806873588408320" />
  <row Id="26887" PostHistoryTypeId="2" PostId="12998" RevisionGUID="a5a5b722-ebc5-41b4-895e-a489f86dc1a5" CreationDate="2011-03-10T12:22:42.130" UserId="5162" Text="Have you considered using soy milk? I used soy milk for making my pancakes this year for the first time and they worked out great. I followed this recipe from Delia Smith -http://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226&#xD;&#xA;&#xD;&#xA;The just opted to use soy milk and used oil instead of butter. My partner couldn't notice any difference in taste compared to previous years. Although I didn't try one that wasn't flavoured with lemon and brown sugar.&#xD;&#xA;&#xD;&#xA;Also, I've found that generally if you leave pancakes in the pan a little longer than you think necessary before flipping they come away from the bottom of the pan far easier, especially if using a non-stick pan. " />
  <row Id="26888" PostHistoryTypeId="2" PostId="12999" RevisionGUID="4b1425ef-c0fa-4350-9d3c-6ea5131ab414" CreationDate="2011-03-10T12:50:05.940" UserId="5162" Text="I love porridge but I always seem to end with some stuck on the bottom of the saucepan. I use a non-stick saucepan, keep on a low heat, and stir regularly. I tend to use porridge oats and enough water and milk (about 1/2 and 1/2) to cover the oats. Does anybody have any hints/tips to prevent sticking? The porridge always tastes lovely and isn't burnt etc. Thanks. " />
  <row Id="26889" PostHistoryTypeId="1" PostId="12999" RevisionGUID="4b1425ef-c0fa-4350-9d3c-6ea5131ab414" CreationDate="2011-03-10T12:50:05.940" UserId="5162" Text="How do I stop porridge sticking to the pan?" />
  <row Id="26890" PostHistoryTypeId="3" PostId="12999" RevisionGUID="4b1425ef-c0fa-4350-9d3c-6ea5131ab414" CreationDate="2011-03-10T12:50:05.940" UserId="5162" Text="&lt;non-stick&gt;" />
  <row Id="26891" PostHistoryTypeId="5" PostId="12997" RevisionGUID="a38ccfff-887a-4bf2-8463-0b0986450662" CreationDate="2011-03-10T13:08:31.010" UserId="1259" Comment="added 2 characters in body" Text=" Just an FYI I have been to asian stores that used to carry kaffir lime leafs they no longer stock them due to FDA (USA) import rules or so the owner told me. He suggested calamansi limes" />
  <row Id="26892" PostHistoryTypeId="2" PostId="13000" RevisionGUID="3314e5c1-6753-4020-80d4-846cb0e0af32" CreationDate="2011-03-10T14:16:33.353" UserId="4214" Text="If it's not burning, then why worry about it?&#xD;&#xA;&#xD;&#xA;Other than this, the usual culprit for sticking is that the base of the pan is too thin, so the heat isn't distributed as evenly as it could be.&#xD;&#xA;&#xD;&#xA;Or, if the food is particularly thick, then it's pretty much bound to stick -- but if you like thick porridge, that's something you have to live with.&#xD;&#xA;&#xD;&#xA;Some people like to make porridge in a slow cooker (I seem to be recommending these a lot recently); there'd be no sticking there.&#xD;&#xA;&#xD;&#xA;I tend to make porridge in a microwave, which again has no risk of sticking." />
  <row Id="26893" PostHistoryTypeId="25" PostId="12999" RevisionGUID="026cc9cf-2a0d-466d-8e2a-f6f36d8c43d2" CreationDate="2011-03-10T14:23:04.510" Comment="http://twitter.com/#!/StackCooking/status/45852172268736512" />
  <row Id="26894" PostHistoryTypeId="2" PostId="13001" RevisionGUID="30c5ed0e-88dc-4be9-924a-867416d8d5a0" CreationDate="2011-03-10T15:14:49.123" UserId="5232" Text="So I've been wondering why whenever I cook burgers, they end up turning into a gray color, and a greasy mess. I'm restricted only to a stove top pan and oven, and I'm sure that's contributing to it, but I'm not sure what to change.&#xD;&#xA;&#xD;&#xA;My first guess was that it wasn't high enough heat, but I've waited to heat them up pretty well, and it hasn't really impacted anything. Is it the mix I use to make the burgers? I usually take ground beef, mix it with an egg and breadcrumbs and spices, and then cook some immediately and freeze the rest.&#xD;&#xA;&#xD;&#xA;I'm just curious of anything I can do to change the color they come out as, and hopefully improve the taste as much as possible." />
  <row Id="26895" PostHistoryTypeId="1" PostId="13001" RevisionGUID="30c5ed0e-88dc-4be9-924a-867416d8d5a0" CreationDate="2011-03-10T15:14:49.123" UserId="5232" Text="Cook Burger on Stove - Turns Gray" />
  <row Id="26896" PostHistoryTypeId="3" PostId="13001" RevisionGUID="30c5ed0e-88dc-4be9-924a-867416d8d5a0" CreationDate="2011-03-10T15:14:49.123" UserId="5232" Text="&lt;hamburgers&gt;" />
  <row Id="26897" PostHistoryTypeId="2" PostId="13002" RevisionGUID="da0a9b17-d31a-4712-a33f-12a77c45d5e0" CreationDate="2011-03-10T15:24:48.607" UserId="4214" Text="I think burgers are basically grey. They look more appetising if you cook them on a griddle so that there are sear lines -- but that doesn't matter too much if you're serving in a bun.&#xD;&#xA;&#xD;&#xA;When I make burgers, I just mix good minced beef, egg and salt. No breadcrumbs, and no onions. I try not to use too much salt in my cooking -- but burgers do benefit from a generous salting -- say a teaspoon for a pound of mince." />
  <row Id="26898" PostHistoryTypeId="2" PostId="13003" RevisionGUID="654060df-15df-4ec4-8007-3392b38e6317" CreationDate="2011-03-10T15:48:17.473" UserId="15" Text="Looking around I saw that typical frying pans, on high heat achieve about 500'F whereas commercial flat tops typically have a range up to 575'. From my experience, the burger/pizza place I worked at kept ours at ~550'F.&#xD;&#xA;&#xD;&#xA;We cooked at this heat (until a grill was added) and used frozen pre-packaged patties (so I can't speak to mixture), but the result was a brown patty. Also involved was a cover and steam part; where once both sides were cooked, we would add the cheese on top, cover with a metal lid, and spray water on the flat top, causing steam which melted the cheese and probably cooked the burger a *little* bit more. My guess would be that the lower heat would be the culprit here. It might help to use a skillet and wait for it to heat up higher than a pan would allow.&#xD;&#xA;&#xD;&#xA;If you are noticing a taste difference (or if the look is too unappetizing), I would recommend baking the patty at 375'F then searing the burger instead of relying on the fry pan. This is the method I use at home for non-grill, winter burgers and they tend to turn out well, and can be cooked to a good range of done-ness. (For the baking part, use a baking sheet with some low walls, and a drip/cookie rack on the sheet to keep the patties off the sheet)." />
  <row Id="26899" PostHistoryTypeId="2" PostId="13004" RevisionGUID="63d76372-bb6c-4fbe-bee9-981323ebf51e" CreationDate="2011-03-10T15:48:59.767" UserId="1887" Text="You can get the nice brown sear lines on a stovetop with a grill pan. Lodge has a [cast iron grill pan][1] that's not too expensive. I've also found that with ground beef in general, first it turns grey, then brown as it starts to sear. &#xD;&#xA;&#xD;&#xA;In the book [*What Einstein Told His Cook*][2], Robert Wolke suggests using a salt crust to soak up the grease in the pan. The recipe can be found online [here][3]. That might help with the grease. The only other suggestion I might have to help with the grease is to drain the pan halfway through. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products/catalog?q=cast+iron+grill+pan&amp;um=1&amp;ie=UTF-8&amp;cid=5611628919776181315&amp;sa=X&amp;ei=ePF4Ta_iII6D0QHAk63UAw&amp;ved=0CEEQ8gIwAA#&#xD;&#xA;  [2]: http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836&#xD;&#xA;  [3]: http://www.breadispain.com/2009/04/29/build-a-better-burger/" />
  <row Id="26900" PostHistoryTypeId="5" PostId="13004" RevisionGUID="cde4e78c-1282-4da6-bcc1-b4a5d9ede0f1" CreationDate="2011-03-10T15:56:12.893" UserId="1887" Comment="added 567 characters in body" Text="You can get the nice brown sear lines on a stovetop with a grill pan. Lodge has a [cast iron grill pan][1] that's not too expensive. I've also found that with ground beef in general, first it turns grey, then brown as it starts to sear. &#xD;&#xA;&#xD;&#xA;Another option, if you're willing to use the oven, is to use a pan that allows the grease to drain. Either a [wire rack][2] in a baking pan or some variant on a [broiler pan][3]. You might also consider using the broiler in your oven to give you results like an outdoor grill. (It's essentially an upside-down grill, since the flame/heat is above rather than below the food.)&#xD;&#xA;&#xD;&#xA;In the book [*What Einstein Told His Cook*][4], Robert Wolke suggests using a salt crust to soak up the grease in the pan. The recipe can be found online [here][5]. That might help with the grease. The only other suggestion I might have to help with the grease is to drain the pan halfway through. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products/catalog?q=cast+iron+grill+pan&amp;um=1&amp;ie=UTF-8&amp;cid=5611628919776181315&amp;sa=X&amp;ei=ePF4Ta_iII6D0QHAk63UAw&amp;ved=0CEEQ8gIwAA#&#xD;&#xA;  [2]: http://www.amazon.com/Professional-Cross-Wire-Cooling-Sheet/dp/B0001MS3DI&#xD;&#xA;  [3]: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias=garden&amp;field-keywords=broiler+pan&amp;x=0&amp;y=0&#xD;&#xA;  [4]: http://www.amazon.com/What-Einstein-Told-His-Cook/dp/0393011836&#xD;&#xA;  [5]: http://www.breadispain.com/2009/04/29/build-a-better-burger/" />
  <row Id="26901" PostHistoryTypeId="2" PostId="13005" RevisionGUID="8ae1e2b4-be55-44fd-93b8-32b21cee8304" CreationDate="2011-03-10T15:59:37.393" UserId="4194" Text="If you add egg and breadcrumbs, you aren't cooking a burger, you're cooking meatloaf. &#xD;&#xA;&#xD;&#xA;Try using just good beef with plenty of fat (80% meat, 20% fat is the ideal ratio, lean mince is not good for burgers), and pepper. Get the pan good and hot, salt the burgers well (don't salt add salt beforehand), brush the burgers with oil, then whack them on the pan, 5-6 minutes a side (depends on thickness) and you'll get a nice brown crust.&#xD;&#xA;&#xD;&#xA;A couple of other tips: make the burgers plenty ahead of time so they can sit in the fridge for a good few hours. And _never_ press the burger down with your spatula, you just end up losing all the juiciness. &#xD;&#xA;&#xD;&#xA;Check out [The Burger Lab's Top Ten Tips for a Better Burger][1] for more tips.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html?ref=aht-bb1" />
  <row Id="26902" PostHistoryTypeId="6" PostId="569" RevisionGUID="bc62a2ad-c14f-4f11-9113-7d9f6614cf32" CreationDate="2011-03-10T16:01:19.177" UserId="1887" Comment="Retagged" Text="&lt;preparation&gt;&lt;chocolate&gt;&lt;ganache&gt;" />
  <row Id="26903" PostHistoryTypeId="6" PostId="754" RevisionGUID="103385b2-d869-4524-bf95-452ec19a458f" CreationDate="2011-03-10T16:02:45.183" UserId="1887" Comment="Retagged" Text="&lt;ingredients&gt;&lt;italian-cuisine&gt;&lt;tomatoes&gt;" />
  <row Id="26904" PostHistoryTypeId="6" PostId="1104" RevisionGUID="57c80486-636f-4c82-8abb-abe914dd9bea" CreationDate="2011-03-10T16:03:28.630" UserId="1887" Comment="retagged" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="26905" PostHistoryTypeId="5" PostId="13005" RevisionGUID="bab16ece-ee98-4441-894d-12757434b1cd" CreationDate="2011-03-10T16:11:34.610" UserId="4194" Comment="deleted 5 characters in body" Text="If you add egg and breadcrumbs, you aren't cooking a burger, you're cooking meatloaf. &#xD;&#xA;&#xD;&#xA;Try using just good beef with plenty of fat (80% meat, 20% fat is the ideal ratio, lean mince is not good for burgers), and pepper. Get the pan good and hot, salt the burgers well (don't add salt beforehand), brush the burgers with oil, then whack them on the pan, 5-6 minutes a side (depends on thickness) and you'll get a nice brown crust.&#xD;&#xA;&#xD;&#xA;A couple of other tips: make the burgers plenty ahead of time so they can sit in the fridge for a good few hours. And _never_ press the burger down with your spatula, you just end up losing all the juiciness. &#xD;&#xA;&#xD;&#xA;Check out [The Burger Lab's Top Ten Tips for a Better Burger][1] for more tips.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://aht.seriouseats.com/archives/2010/03/the-burger-labs-top-ten-tips-for-better-burgers.html?ref=aht-bb1" />
  <row Id="26906" PostHistoryTypeId="2" PostId="13006" RevisionGUID="d9fea129-6e2e-43f5-ab41-25b5d195c011" CreationDate="2011-03-10T16:22:20.627" UserId="5233" Text="I own a pizza restaurant and I always use my left over pizza dough the next day for making bread.  Rolls just don't work.  Take your dough and roll it into a loaf, thoroughly coat with olive oil or veg oil.  Let rise for a couple of hours. I usually do 2 to 3 hrs because it is cold.  I then bake till nice and brown, varies in the restaurant, because sometimes I throw it in a 550 down to a 350 degree oven. Depends on what ovens are empty at the time.  My customers LOVE this bread.  Good Luck." />
  <row Id="26907" PostHistoryTypeId="6" PostId="12999" RevisionGUID="39fb6f40-3dab-42d2-b6c8-c42d645c3208" CreationDate="2011-03-10T16:26:23.667" UserId="41" Comment="edited tags" Text="&lt;boiling&gt;&lt;non-stick&gt;&lt;oats&gt;" />
  <row Id="26908" PostHistoryTypeId="2" PostId="13007" RevisionGUID="c947cb31-be26-44d6-bbd0-458bba94fae3" CreationDate="2011-03-10T16:29:42.997" UserId="4489" Text="Several others have suggested a grill pan. The main reason a grill pan is effective is that it keeps the meat dry.&#xD;&#xA;&#xD;&#xA;Ground beef contains quite a good bit of water. On a flat pan, the liquid released gets trapped under the meat, and wet meat doesn't sear. A grill, or grill pan, gives the juice somewhere to escape, so the meat stays dry, and turns brown instead of gray" />
  <row Id="26909" PostHistoryTypeId="2" PostId="13008" RevisionGUID="8c38a8cc-616c-4cd7-9fd0-d35e446acf0d" CreationDate="2011-03-10T16:43:05.523" UserId="3627" Text="I keep it on low heat after I've gotten it up to boiling initially.  It will stick sometimes, but once I stir it, the stuck stuff will be reabsorbed into the water.  I guess it sticks because the water rises and the oats precipitate down to the bottom of the pot.  I find it's okay as long as I stir it every few minutes.&#xD;&#xA;&#xD;&#xA;I turn the heat off after a bit, usually when bubbles start to appear or it just looks like it's thick enough.  At this point it won't be thickened, but it will have absorbed enough heat to make it the rest of the way, so I just let it sit on the stove for another 10 minutes or so, maybe more.&#xD;&#xA;&#xD;&#xA;I also go 2:1 water:oats.. actually a bit more water than that, probably 2.2:1.  This is partly to compensate for the small amount that will boil off even though the lid is on the whole time." />
  <row Id="26910" PostHistoryTypeId="5" PostId="13008" RevisionGUID="a2e54684-da6b-426b-aff8-46a521e68357" CreationDate="2011-03-10T16:48:24.270" UserId="3627" Comment="added 22 characters in body; added 131 characters in body; added 12 characters in body" Text="I keep it on low heat after I've gotten it up to boiling initially.  It will stick sometimes, but after I stir it, the stuck stuff will be reabsorbed into the water.  I try to get as much stuff as possible unstuck when stirring, and then a couple of minutes later the remainder has magically become unstuck.  I guess it sticks because the water rises and the oats precipitate down to the bottom of the pot.  I find it's okay as long as I stir it every few minutes.&#xD;&#xA;&#xD;&#xA;I turn the heat off after a bit, usually when bubbles start to appear or it just looks like it's thick enough.  At this point it won't be thickened, but it will have absorbed enough heat to make it the rest of the way, so I just let it sit on the stove for another 10 minutes or so, maybe more.&#xD;&#xA;&#xD;&#xA;I also go 2:1 water:oats.. actually a bit more water than that, probably 2.2:1.  This is partly to compensate for the small amount of water that will boil off even though the lid is on except when I'm stirring it." />
  <row Id="26911" PostHistoryTypeId="2" PostId="13009" RevisionGUID="d63a7172-89d6-4bd5-ad9a-01aee07ed97a" CreationDate="2011-03-10T17:29:46.047" UserId="41" Text="[hobodave's answer][1] is most of the way there but I think it understates the importance of protein toxins.  With the vast majority of foodborne illnesses, the bacteria aren't particularly harmful at all; what you need to worry about is the protein toxins they produce.&#xD;&#xA;&#xD;&#xA;[E.Coli][2] - probably the most well-known form of food poisoning along with Salmonella - is actually a harmless bacteria that already lives in your lower intestine.  But there is a particular strain of E.Coli, notably [O157:H7][3], that is primarily associated with food poisoning.  The reason?  It produces what's called a [Shiga-like Toxin][4].&#xD;&#xA;&#xD;&#xA;E.Coli contamination is actually dangerous on two fronts.  Because the bacteria are so well-adapted to surviving in the human digestive system (as I pointed out earlier, that's their primary habitat), ingesting even a relatively small number of the bacteria will result in them multiplying and producing those toxins *in your gut* (and the rest of the way down).  This is why it normally takes several days for you to feel the effects of this type of food poisoning; that's how long it takes for them to produce the toxins in sufficient quantity for your body to notice.&#xD;&#xA;&#xD;&#xA;But they don't need to be in your gut to produce those toxins; a piece of meat at room temperature provides good enough conditions and more than enough raw material for them reproduce and emit those same toxins.  So if you leave it sitting out too long, then it really doesn't matter how many bacteria you kill, you are going to end up with E.Coli poisoning *fast*, because you don't even need to wait for them to produce the toxins; they're already there.&#xD;&#xA;&#xD;&#xA;The problem is that you can't &quot;kill&quot; a [protein toxin][5] with a brief burst of heat because a protein isn't alive.  It's just a protein.  The temperatures and times needed to *destroy* that toxin would be similar to the temperatures and times needed to destroy all of the protein in the food, draining all the nutrition value and quite possibly turning it into a lump of charcoal.&#xD;&#xA;&#xD;&#xA;[Salmonella][7] seems to be a fountain of misinformation with all sorts of people saying that it doesn't produce toxins.  This simply isn't true.  Inside the host it produces what's called an [AvrA toxin][9] (which isn't &quot;toxic&quot; per se, but allows the bacteria to grow to larger numbers), and some strains can also produce a [CdtB toxin][8], which is *highly* toxic.  (Apparently there's also a [similar toxin][10] produced by other strains.) I'll be honest, a lot of the medical mumbo-jumbo is way beyond my ability to comprehend, but it seems that a lot of the public confusion comes from the fact that salmonella can do some nasty things even without the toxins - but that doesn't mean that the toxins themselves can't do plenty of damage even if you manage to kill the bacteria.&#xD;&#xA;&#xD;&#xA;The same applies to many other types of dangerous bacteria; C.diptheriae produce the diphtheria toxin, C.botulinum produce the botulinum toxin (botulism); even the infamous [mad cow disease][6] was, as far as we know, caused by a protein, not a bacteria, which is why it was able to be transmitted to humans even through cooked beef.&#xD;&#xA;&#xD;&#xA;Are protein toxins the *only* reason why the USDA insists on a maximum 4-hour cumulative danger zone?  Probably not.  As hobodave says, the more the bacteria multiply, the harder is to kill all of them, even at high temperatures.  The figure of 74° C / 165° F that the food agencies give us for poultry is not going to kill exactly 100% of all the bacteria, and if it only kills - I'm just throwing out a number here - 99.999% of them, that may be good enough for relatively fresh poultry but won't be enough if you've got a whole bacterial *colony* to worry about.&#xD;&#xA;&#xD;&#xA;We can only speculate as to exactly what's entailed by the &quot;danger zone&quot; but my guess is that it's actually a combination of statistics, probabilities, and safety margins, which include, but are not limited to, the effects of protein toxins.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12992/why-is-it-dangerous-to-eat-meat-which-has-been-left-out-and-then-cooked/12993#12993&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Escherichia_coli&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/E._coli_O157:H7&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Shiga-like_toxin&#xD;&#xA;  [5]: http://www.textbookofbacteriology.net/proteintoxins.html&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Bovine_spongiform_encephalopathy&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Salmonella&#xD;&#xA;  [8]: http://www.mgc.ac.cn/cgi-bin/VFs/vfs.cgi?VFID=VF0407#VF0407&#xD;&#xA;  [9]: http://www.msnbc.msn.com/id/25267073/ns/health-infectious_diseases/&#xD;&#xA;  [10]: http://www.ncbi.nlm.nih.gov/gene/3176037" />
  <row Id="26912" PostHistoryTypeId="2" PostId="13010" RevisionGUID="8b920e62-4435-4a61-a9ea-e59f2be7eda4" CreationDate="2011-03-10T19:47:21.153" UserId="5235" Text="For a recipe that calls for a 6 quart crock pot, can I use a four quart crock pot?  Should I only use 2/3 of each ingredient?" />
  <row Id="26913" PostHistoryTypeId="1" PostId="13010" RevisionGUID="8b920e62-4435-4a61-a9ea-e59f2be7eda4" CreationDate="2011-03-10T19:47:21.153" UserId="5235" Text="Can I use a 4 quart crock pot instead of a 6 quart?" />
  <row Id="26914" PostHistoryTypeId="3" PostId="13010" RevisionGUID="8b920e62-4435-4a61-a9ea-e59f2be7eda4" CreationDate="2011-03-10T19:47:21.153" UserId="5235" Text="&lt;crockpot&gt;" />
  <row Id="26915" PostHistoryTypeId="2" PostId="13011" RevisionGUID="67769ab5-3a7c-4f18-851e-998f400427f1" CreationDate="2011-03-10T20:16:50.503" UserId="4697" Text="When frying garlic in olive oil, it usually turns translucent after a while. This time, it quickly turned black. Why? Was the pan too hot?" />
  <row Id="26916" PostHistoryTypeId="1" PostId="13011" RevisionGUID="67769ab5-3a7c-4f18-851e-998f400427f1" CreationDate="2011-03-10T20:16:50.503" UserId="4697" Text="Fried garlic turning black" />
  <row Id="26917" PostHistoryTypeId="3" PostId="13011" RevisionGUID="67769ab5-3a7c-4f18-851e-998f400427f1" CreationDate="2011-03-10T20:16:50.503" UserId="4697" Text="&lt;frying&gt;&lt;garlic&gt;" />
  <row Id="26918" PostHistoryTypeId="25" PostId="13001" RevisionGUID="7f91c8f5-d2e7-4b91-b0e0-8133e06e4887" CreationDate="2011-03-10T20:23:04.710" Comment="http://twitter.com/#!/StackCooking/status/45942770187247616" />
  <row Id="26919" PostHistoryTypeId="5" PostId="12993" RevisionGUID="11d51a70-add4-44df-a288-6323ad7f6a15" CreationDate="2011-03-10T20:24:45.473" UserId="210" Comment="added 1 characters in body" Text="One important thing to know is that heat doesn't instantly kill bacteria. At least not at temperatures that leave edible material behind.&#xD;&#xA;&#xD;&#xA;Bacteria take both time and temperature to destroy. The higher the temperature, the less time required. Take _Salmonella senftenberg_ for example, it takes 60 minutes at 140 F (60 C) to kill 99.9999% of the population. But at 160 F (70 C) it takes less than two minutes. I go into a lot more detail in my answer to, &quot;[Is it safe to eat a cooked steak that briefly touched the plate holding raw meat?][1].&quot;&#xD;&#xA;&#xD;&#xA;The other important thing to realize is that at these temperatures _some of the bacteria population survives_. It takes as few as 100,000 _Salmonella_ cells to make you sick, and much fewer for _E. Coli_. So if you've left your meat in the danger zone you could easily have a starting population in the _billions_. I provide more detail in my response to, &quot;[Can chicken not completely cooked then cooled be fully cooked later?][2].&quot;&#xD;&#xA;&#xD;&#xA;To address your concerns regarding bacterial waste products: yes, they are dangerous. In some cases they can be more dangerous than the bacteria themselves. [Botulism][3] is actually caused by the [botulinum toxin][4] produced by the _C. botulinum_ bacteria. Even worse, the waste products are not easily destroyed by heat. They typically require much higher temperatures and much longer periods of time to destroy them.&#xD;&#xA;&#xD;&#xA;As noted in the answer to &quot;[How dangerous is it to refreeze meat that has been thawed?][5]&quot;, if meat has spent more than 4 hours in the danger zone _over the course of its entire &quot;life&quot;_ it cannot be trusted. Since you cannot know exactly how well your meat has been handled throughout its lifetime I generally do not recommend letting it sit out for more than 60 - 90 minutes, at least when I'm serving it to people. I also don't ever work with cuts of meat that would require 2 or more hours to reach room temperature.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/4292/is-it-safe-to-eat-a-cooked-steak-that-briefly-touched-the-plate-that-was-holdin/4307#4307&#xD;&#xA;[2]: http://cooking.stackexchange.com/questions/4428/can-chicken-not-completely-cooked-then-cooled-be-fully-cooked-later/4438#4438&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Botulism&#xD;&#xA;[4]: http://en.wikipedia.org/wiki/Botulinum_toxin&#xD;&#xA;[5]: http://cooking.stackexchange.com/questions/1363/how-dangerous-is-it-to-refreeze-meat-that-has-been-thawed" />
  <row Id="26920" PostHistoryTypeId="2" PostId="13012" RevisionGUID="3f8ec8d6-2459-4bcf-9cd8-736c6e3ce114" CreationDate="2011-03-10T20:32:26.030" UserId="2001" Text="garlic burns very easily and is very smelly when it does.&#xD;&#xA;&#xD;&#xA;If you are just sauteing then you should cook at a relatively low temperature and take it off the heat as soon as it is translucent.&#xD;&#xA;&#xD;&#xA;If you are toasting the garlic then leave it on and watch it closely. Stir often and take it off when it is just golden.&#xD;&#xA;&#xD;&#xA;If it burnt very quickly then I would agree with you that your pan was too hot." />
  <row Id="26921" PostHistoryTypeId="2" PostId="13013" RevisionGUID="378246a4-8410-4656-bb12-6f1d51f238ab" CreationDate="2011-03-10T20:39:04.960" UserId="4697" Text="I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this work as a long-term solution, or does it affect other aspects of the taste?" />
  <row Id="26922" PostHistoryTypeId="1" PostId="13013" RevisionGUID="378246a4-8410-4656-bb12-6f1d51f238ab" CreationDate="2011-03-10T20:39:04.960" UserId="4697" Text="Can I adjust soup texture right before serving?" />
  <row Id="26923" PostHistoryTypeId="3" PostId="13013" RevisionGUID="378246a4-8410-4656-bb12-6f1d51f238ab" CreationDate="2011-03-10T20:39:04.960" UserId="4697" Text="&lt;soup&gt;&lt;texture&gt;" />
  <row Id="26924" PostHistoryTypeId="2" PostId="13014" RevisionGUID="a05117b4-8708-425a-aa05-dd5a2d9c7abc" CreationDate="2011-03-10T20:41:23.697" UserId="2001" Text="I have encountered very few recipes that can't be scaled. In fact the only recipes I can think of are jelly because the pectin behaves oddly.&#xD;&#xA;&#xD;&#xA;If the scaled recipe fits comfortably then you are fine. &#xD;&#xA;&#xD;&#xA;Keep in mind that a smaller volume may cook faster. This shouldn't be a problem for most slow cooker recipes but use your judgement. If you are braising a pot roast then a bit too long won't hurt much. If you are cooking peach cobbler it might need to finish earlier." />
  <row Id="26925" PostHistoryTypeId="2" PostId="13015" RevisionGUID="36d6f5a0-5d7b-45f5-aed6-d6f1cb411fd8" CreationDate="2011-03-10T20:44:22.277" UserId="3203" Text="@Slim has it covered&#xD;&#xA;&#xD;&#xA;I use the microwave and never have a spillage problem. I use a bowl with twice the height of the porridge mixture&#xD;&#xA;&#xD;&#xA;Before the invention of microwave ovens and convenient gas or electric cookers people used to use **hay boxes** for things like porridge. Just bring a heavy pot to the boil and then place it in an insulated box overnight. In the morning you will have warm and perfectly cooked porridge. Modern equivalent can be used of course :-)" />
  <row Id="26926" PostHistoryTypeId="5" PostId="12992" RevisionGUID="2e2ee5c6-4b05-40b6-b106-ddb61e88a3ec" CreationDate="2011-03-10T21:05:25.813" UserId="3627" Comment="Added microbiology links; explained rationale for accepting Aaronut's answer; added 8 characters in body" Text="If cooking meat kills bacteria, and bacteria are responsible for problems with eating meat which has been left out, then why is it dangerous to eat meat which has been left out at room temperature and then thoroughly cooked?&#xD;&#xA;&#xD;&#xA;[A related question](http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety) mentions that &quot;Even if the bacteria is dead, toxins can remain if the food was out too long, causing problems&quot;.  However, there's no further detail given.  Are these toxins as dangerous as the bacteria themselves?  How long does meat have to be left out to accumulate a dangerous level of toxins and thus be dangerous even if thoroughly cooked?  Are these toxins the reason for the usual guideline of keeping meat unrefrigerated for a maximum of 2 hours?&#xD;&#xA;&#xD;&#xA;## update&#xD;&#xA;&#xD;&#xA;The revelation, courtesy of Aaronut, that *e. coli* is actually dangerous because of its toxins — which cannot be denatured at temperatures which will leave meat in an edible state — has pretty much answered this question.  And also given me further incentive to stop eating meat altogether :)&#xD;&#xA;&#xD;&#xA;Our discussion (see the comments on hobodave's answer) has progressed into the realm of microbiology.  Some highlights from my ongoing research:&#xD;&#xA;&#xD;&#xA;[Detail on heat-shock proteins](http://www.madsci.org/posts/archives/oct99/939307568.Cb.r.html).  These seem to be the reason for the importance of keeping meat at a high temperature for a period of time.&#xD;&#xA;&#xD;&#xA;[Some background on heat resistance in bacteria](http://www.madsci.org/posts/archives/2006-01/1136260255.Mi.r.html).  This also provides fascinating insight into how bacteria evolved immunity to antibiotics.  Fungi." />
  <row Id="26927" PostHistoryTypeId="2" PostId="13016" RevisionGUID="b8d387e9-ebd8-4fed-a4d4-958a9c782c73" CreationDate="2011-03-10T21:06:20.150" UserId="4697" Text="My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper.&#xD;&#xA;&#xD;&#xA;Sugar seems to be a general solution, but I figured there could be better solutions for my specific case." />
  <row Id="26928" PostHistoryTypeId="1" PostId="13016" RevisionGUID="b8d387e9-ebd8-4fed-a4d4-958a9c782c73" CreationDate="2011-03-10T21:06:20.150" UserId="4697" Text="Counter to bitterness in soup" />
  <row Id="26929" PostHistoryTypeId="3" PostId="13016" RevisionGUID="b8d387e9-ebd8-4fed-a4d4-958a9c782c73" CreationDate="2011-03-10T21:06:20.150" UserId="4697" Text="&lt;flavor&gt;&lt;soup&gt;&lt;minestrone&gt;&lt;bitterness&gt;" />
  <row Id="26931" PostHistoryTypeId="5" PostId="12959" RevisionGUID="dd504943-b2b6-4b6f-9df9-dc32ca0ceade" CreationDate="2011-03-10T21:23:42.910" UserId="160" Comment="fix typo" Text="Random things to try:&#xD;&#xA;&#xD;&#xA; - Add the molten caramel to the hot water (not the other way around), slowly, stirring vigorously as you add it.&#xD;&#xA; - Allow the caramel to cool (in a heat-proof plastic bag, or on a marble slab as in candy making, or even on parchment paper), then crush it. Put in cold water, heat while stirring (similar to melting granulated sugar)&#xD;&#xA;&#xD;&#xA;I'm pretty sure the second one will work (assuming the caramel becomes hard; if not melting syrup should work fine too); the first one might, it's probably quicker though at a higher risk of burns..." />
  <row Id="26932" PostHistoryTypeId="2" PostId="13018" RevisionGUID="970f6ef6-a5fa-494c-bde8-c2c2bc98969c" CreationDate="2011-03-10T21:29:28.037" UserId="5027" Text="Here's an article on what to put in a spice starter kit: http://www.spicesherpa.com/2010/12/09/gift-idea-what-to-put-in-a-spice-starter-kit/&#xD;&#xA;&#xD;&#xA;It's divided into three sections: 1) BAKING BASICS for sweet and savory combinations. 2) PEPPER -includes a few suggestions beyond black. 3) HERBS. The list has 4 herbs which can be mixed and matched for Greek, Italian and French. Well, the Mediterranean dishes! &#xD;&#xA;&#xD;&#xA;Hope it helps--I had a lot of fun putting the list together. " />
  <row Id="26933" PostHistoryTypeId="2" PostId="13019" RevisionGUID="a571ed9f-1239-4203-953c-824c0ff38c62" CreationDate="2011-03-10T21:34:13.150" UserId="5027" Text="It depends on what your cooking and what form the spice is in. For example, with soups you want to add the spices to the base--often a mix of gently sauteed onion and olive oil. Add the spices and saute until fragrant. &#xD;&#xA;&#xD;&#xA;With cookies you'll want to add them with the dry ingredients and whisk them into the flour. &#xD;&#xA;&#xD;&#xA;Meats and seafoods you may coat the meat with the spice blend like a rub or mix the spices into the flour and then coat before braising or baking.&#xD;&#xA;&#xD;&#xA;Whole spices may be added throughout the cooking period and then strained out before eating (pepper corns, bay leaves, whole cloves, star anise, etc.) &#xD;&#xA;&#xD;&#xA;But yes...dry roasting spices really amps up the flavor. So does grinding them fresh before using. Or at least grind several tablespoons at time if you don't want to hassle with a spice grinder each time.   Good luck and enjoy!" />
  <row Id="26934" PostHistoryTypeId="2" PostId="13020" RevisionGUID="5dbd0b94-1a79-4595-afcf-a967d58492e3" CreationDate="2011-03-10T21:40:13.557" UserId="1549" Text="It may not seem intuitive but adding salt is usually a better way to reduce bitterness than adding sugar.&#xD;&#xA;&#xD;&#xA;I would also suggest that you do not sauté your garlic until burnt as that will add a quite unpleasant bitterness. Sauté until fragrant." />
  <row Id="26935" PostHistoryTypeId="2" PostId="13021" RevisionGUID="1bbb63ae-b4ce-4035-84ef-8fa7049e19b1" CreationDate="2011-03-10T21:42:27.620" UserId="5027" Text="The main suggestions are provided above. But I'll add that you can go to just about any of your favorite cooking blogs. Many have a search feature and you can type in an ingredient name and a list of entries including that ingredient will pop up. I've tried this before. &#xD;&#xA;&#xD;&#xA;But I do love allrecipes.com because you can add a list of ingredients. " />
  <row Id="26936" PostHistoryTypeId="2" PostId="13022" RevisionGUID="02c33a17-b97a-4b69-b436-ce4bfade6bae" CreationDate="2011-03-10T21:46:09.957" UserId="5027" Text="How about blending the mayo with wasabi powder? It will be different than the hot pepper heat but you'll taste it! " />
  <row Id="26937" PostHistoryTypeId="2" PostId="13023" RevisionGUID="22fe862b-93aa-48fa-b401-e5f0a300a3d8" CreationDate="2011-03-10T21:58:03.247" UserId="1549" Text="This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.&#xD;&#xA;&#xD;&#xA;In fact it's not a bad idea to start with a little more cooking liquid than necessary. Using a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.&#xD;&#xA;&#xD;&#xA;Adding milk, cream or sour cream are also possibilities, again, depending on the soup.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="26938" PostHistoryTypeId="6" PostId="12987" RevisionGUID="fe46a039-ba46-4085-9fb6-32e7bace408f" CreationDate="2011-03-10T21:58:32.850" UserId="41" Comment="edited tags" Text="&lt;sushi&gt;&lt;japanese-cuisine&gt;" />
  <row Id="26939" PostHistoryTypeId="6" PostId="13016" RevisionGUID="c8ce2223-e72a-4da3-9aa3-4e1d8fc2b42c" CreationDate="2011-03-10T22:07:49.330" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;flavor&gt;&lt;soup&gt;&lt;italian-cuisine&gt;&lt;minestrone&gt;" />
  <row Id="26940" PostHistoryTypeId="25" PostId="13011" RevisionGUID="e05fcf1e-bd8d-4c9e-b6c4-ed6582a1abeb" CreationDate="2011-03-10T23:23:13.137" Comment="http://twitter.com/#!/StackCooking/status/45988102652706816" />
  <row Id="26941" PostHistoryTypeId="2" PostId="13024" RevisionGUID="405819ac-0b6f-4b11-aae1-41470cf325b9" CreationDate="2011-03-11T00:48:30.253" UserId="67" Text="Obviously, there's the amount that it can make in one batch, and there seem to be three basic types (ones you freeze the bowl ahead of time; ones you pack it with salt and ice, and ones that refrigerates themselves).&#xD;&#xA;&#xD;&#xA;... and I know I'm looking for one that I don't have to hand-crank ... (I did more than enough of that as a kid)&#xD;&#xA;&#xD;&#xA;... but beyond that, are there any features I should be looking for when buying a machine?&#xD;&#xA;&#xD;&#xA;If it makes a difference ... I'd mostly be making sorbet with it, as I don't handle dairy well, but I might make ice cream or gelato to share with other people." />
  <row Id="26942" PostHistoryTypeId="1" PostId="13024" RevisionGUID="405819ac-0b6f-4b11-aae1-41470cf325b9" CreationDate="2011-03-11T00:48:30.253" UserId="67" Text="What features should I consider when getting an ice cream or gelato machine?" />
  <row Id="26943" PostHistoryTypeId="3" PostId="13024" RevisionGUID="405819ac-0b6f-4b11-aae1-41470cf325b9" CreationDate="2011-03-11T00:48:30.253" UserId="67" Text="&lt;equipment&gt;&lt;ice-cream&gt;" />
  <row Id="26944" PostHistoryTypeId="2" PostId="13025" RevisionGUID="b5b71862-9d59-48cd-aff5-680db5d3109a" CreationDate="2011-03-11T02:01:20.280" UserId="2001" Text="You covered the big differences. Everything else is going to be brand and manufacturing quality.&#xD;&#xA;&#xD;&#xA;My opinion on the different types:&#xD;&#xA;&#xD;&#xA;For small amounts and small budgets I really like my cuisinart with the prefrozen bowl. The bowl gets so cold in my chest freezer that I don't even have to take the time to chill my mixture if I'm in a hurry. It always has plenty of cold leftover.&#xD;&#xA;&#xD;&#xA;The ice/salt type either hand cranked (that's what kids are for) or electric are nice if you need to make batches back to back. You can obviously refill them instead of refreezing a bowl.&#xD;&#xA;&#xD;&#xA;I don't have experience with the self refrigerating variety as they are out of my budget for the occasional homemade ice cream." />
  <row Id="26945" PostHistoryTypeId="25" PostId="13016" RevisionGUID="e5a29eed-1592-4d16-a16d-daa6ff987b38" CreationDate="2011-03-11T02:23:13.717" Comment="http://twitter.com/#!/StackCooking/status/46033404906569728" />
  <row Id="26946" PostHistoryTypeId="2" PostId="13026" RevisionGUID="f717284b-de75-4807-b82a-062e8465f15c" CreationDate="2011-03-11T02:57:54.810" UserId="5238" Text="I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ... but not supertaster?... of bitter flavors). What I would like is a way to predict whether a given piece of fish will have the flavor, so I can avoid it. I don't think that I can detect it as a smell. I find it unpleasant, but not intolerable. It doesn't seem to be a result of spoiling. At a guess, I'd say I encounter it in less than 20 percent of white fish. It occurs across species, so I might find it in cod, haddock, halibut, sole, etc. If I'm cooking up some fillets from the supermarket, that flavor might be in one piece, but not the next. My wife and I will often swap portions if I detect it in mine, and she notices no difference, where to me it's as obvious as if I'd popped a chunk of 80% dark chocolate in with a bite of fish.  Not to imply that I dislike choco - I love it. &#xD;&#xA;&#xD;&#xA;I don't ask everybody that I meet, so there might be others who detect this flavor, but I can't describe it, except... hmm... one-dimensional, the way a taste of metal would be one-dimensional... though it doesn't seem to be a metallic flavor either. &#xD;&#xA;&#xD;&#xA;Anyway, would be obliged if somebody else knew what I meant, and especially if there's a way to tell if a piece of fish will be affected BEFORE I buy. Oh, and it's only in fish. No other food that I've encountered.  Not affected by method of cooking. Not affected by seasoning.   Anybody?" />
  <row Id="26947" PostHistoryTypeId="1" PostId="13026" RevisionGUID="f717284b-de75-4807-b82a-062e8465f15c" CreationDate="2011-03-11T02:57:54.810" UserId="5238" Text="&quot;Odd&quot; flavor in some white fish - how to predict?" />
  <row Id="26948" PostHistoryTypeId="3" PostId="13026" RevisionGUID="f717284b-de75-4807-b82a-062e8465f15c" CreationDate="2011-03-11T02:57:54.810" UserId="5238" Text="&lt;flavor&gt;&lt;fish&gt;" />
  <row Id="26949" PostHistoryTypeId="5" PostId="13023" RevisionGUID="0a1b8a36-934c-4826-9106-7b1c7e7f9a59" CreationDate="2011-03-11T04:41:27.483" UserId="1549" Comment="Using -&gt; Use" Text="This will also water down the flavour of the soup. Depending on the type of soup you are making you may have some cooking liquid left over which would be far preferable to plain water.&#xD;&#xA;&#xD;&#xA;In fact it's not a bad idea to start with a little more cooking liquid than necessary. Use a fine-mesh sieve to separate the soup ingredients from the cooking liquid. You can then re-introduce the cooking-liquid a bit at a time until you arrive at the right texture. That gives you a margin of error.&#xD;&#xA;&#xD;&#xA;Adding milk, cream or sour cream are also possibilities, again, depending on the soup.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="26950" PostHistoryTypeId="2" PostId="13027" RevisionGUID="bc273531-8883-44bd-b7a7-877fb7fe512f" CreationDate="2011-03-11T04:52:10.703" UserId="5240" Text="Are the molecular gastronomy additives kosher?" />
  <row Id="26951" PostHistoryTypeId="1" PostId="13027" RevisionGUID="bc273531-8883-44bd-b7a7-877fb7fe512f" CreationDate="2011-03-11T04:52:10.703" UserId="5240" Text="Are the molecular gastronomy additives kosher?" />
  <row Id="26952" PostHistoryTypeId="3" PostId="13027" RevisionGUID="bc273531-8883-44bd-b7a7-877fb7fe512f" CreationDate="2011-03-11T04:52:10.703" UserId="5240" Text="&lt;kosher&gt;" />
  <row Id="26953" PostHistoryTypeId="6" PostId="13027" RevisionGUID="9bd5c19f-0f6d-45da-955f-02fe7d1c73f8" CreationDate="2011-03-11T05:03:46.030" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;kosher&gt;" />
  <row Id="26954" PostHistoryTypeId="2" PostId="13028" RevisionGUID="988bec12-e90f-4854-bfd8-a4285cfe49b7" CreationDate="2011-03-11T05:08:45.027" UserId="41" Text="Most gelling agents are derived from flora of some kind - usually plants or algae. Since they aren't derived from any animal, they are kosher and also vegan.&#xD;&#xA;&#xD;&#xA;The primary exception is gelatin, which is derived from animal bones.  Gelatin isn't kosher unless it specifically says that it is, and I don't think I've ever seen that.  Kosher &quot;gelatin&quot; is usually some other additive or combination of additives, usually agar and/or carrageenan." />
  <row Id="26955" PostHistoryTypeId="5" PostId="13028" RevisionGUID="deef62bb-5769-4f1c-8777-99de3876afb7" CreationDate="2011-03-11T05:16:09.433" UserId="41" Comment="added 699 characters in body" Text="Most gelling agents are derived from flora of some kind - usually plants or algae. Since they aren't derived from any animal, they are kosher and also vegan.&#xD;&#xA;&#xD;&#xA;The primary exception is gelatin, which is derived from animal bones.  Gelatin isn't kosher unless it specifically says that it is, and I don't think I've ever seen that.  Kosher &quot;gelatin&quot; is usually some other additive or combination of additives, usually agar and/or carrageenan.&#xD;&#xA;&#xD;&#xA;Here's a quick (incomplete) list of where some of the additives come from:&#xD;&#xA;&#xD;&#xA;  * Agar - algae&#xD;&#xA;  * Alginate - algae&#xD;&#xA;  * Carrageenan - seaweed&#xD;&#xA;  * Gelatin - animal bones (not kosher)&#xD;&#xA;  * Gellan - bacteria&#xD;&#xA;  * Guar gum - beans&#xD;&#xA;  * Lecithin - beans (soy)&#xD;&#xA;  * Methylcellulose - various plants&#xD;&#xA;  * Pectin - fruit and other plants&#xD;&#xA;  * Xanthan gum - bacteria&#xD;&#xA;&#xD;&#xA;As you can see, there's nothing in there to make it unkosher.&#xD;&#xA;&#xD;&#xA;Of course in practice it depends how strict you are.  Some of these things may be prepared in facilities where they may come into contact with unkosher foods - so if you're orthodox, you might have to seek out products that have the K stamp.  Good luck finding them." />
  <row Id="26956" PostHistoryTypeId="2" PostId="13029" RevisionGUID="1e04b008-b25a-4635-8237-f760689e1131" CreationDate="2011-03-11T05:55:53.953" UserId="5241" Text="Sometimes when I make a roux-based sauce, it turns out to thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious reasons. Ideas how to prevent the sauce from getting too thin in the first place are also welcome." />
  <row Id="26957" PostHistoryTypeId="1" PostId="13029" RevisionGUID="1e04b008-b25a-4635-8237-f760689e1131" CreationDate="2011-03-11T05:55:53.953" UserId="5241" Text="How to make roux-based sauce thicker" />
  <row Id="26958" PostHistoryTypeId="3" PostId="13029" RevisionGUID="1e04b008-b25a-4635-8237-f760689e1131" CreationDate="2011-03-11T05:55:53.953" UserId="5241" Text="&lt;sauce&gt;&lt;basics&gt;&lt;roux&gt;" />
  <row Id="26959" PostHistoryTypeId="25" PostId="13027" RevisionGUID="df206b27-8a62-4f1f-ae20-5ebeaec10227" CreationDate="2011-03-11T08:23:14.093" Comment="http://twitter.com/#!/StackCooking/status/46124002778951680" />
  <row Id="26960" PostHistoryTypeId="2" PostId="13030" RevisionGUID="c532a45c-7e65-49d6-ae49-4e3e97f967a5" CreationDate="2011-03-11T08:42:46.737" UserId="5014" Text="All,&#xD;&#xA;&#xD;&#xA;I'm researching a substitute for fructose-bearing table sugar.  Glucose is potentially interesting from a health standpoint.  Glucose is only 70% as sweet as table sugar (sucrose) which is a mix of glucose and fructose, so one tradeoff is to use a larger quantity or resolve to a less sweet taste.&#xD;&#xA;&#xD;&#xA;What are the other tradeoffs when using glucose instead of table sugar?  Does it caramelize the same?  Does it bake the same?&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;JDelage" />
  <row Id="26961" PostHistoryTypeId="1" PostId="13030" RevisionGUID="c532a45c-7e65-49d6-ae49-4e3e97f967a5" CreationDate="2011-03-11T08:42:46.737" UserId="5014" Text="What are the tradeoffs replacing sucrose / table sugar with pure granulater dextrose / glucose?" />
  <row Id="26962" PostHistoryTypeId="3" PostId="13030" RevisionGUID="c532a45c-7e65-49d6-ae49-4e3e97f967a5" CreationDate="2011-03-11T08:42:46.737" UserId="5014" Text="&lt;substitutions&gt;&lt;sugar&gt;" />
  <row Id="26963" PostHistoryTypeId="2" PostId="13031" RevisionGUID="4814a306-b956-4e7a-a11b-c8b9b74c7c51" CreationDate="2011-03-11T08:52:54.917" UserId="5162" Text="One excellent way to thicker almost any type of sauce is to use cornflower. It is inexpensive any easy to use. When you've decided you want to thicken your sauce separately ix some cornflower with a little milk or water to make a smooth paste and then add to you sauce making suer you stir. This works well for soups too. " />
  <row Id="26967" PostHistoryTypeId="2" PostId="13033" RevisionGUID="1c53c3ba-6c35-4268-b8ce-c058340644ca" CreationDate="2011-03-11T09:17:28.663" UserId="3469" Text="Table sugar, ie sucrose, is not &quot;a mixture of glucose and fructose&quot;, but rather a disaccharide made by combining one molecule of glucose with one of fructose. In the body, the sucrose is metabolised into glucose and fructose; the fructose is further modified into glucose. I'm sure that you don't want to know about the [tricarboxylic acid cycle][1] which is how the glucose gets turned into carbon dioxide, water and energy as you are interested in the physical aspects.&#xD;&#xA;&#xD;&#xA;Using a larger quantity of glucose (as opposed to sucrose) causes the proportions of all the ingredients to change, causing a change in taste and consistency - in the same way that diabetic foods, using sorbitol, have different consistencies.&#xD;&#xA;&#xD;&#xA;Glucose is probably more reactive than sucrose in terms of the Maillard reaction (browning).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Citric_acid_cycle" />
  <row Id="26969" PostHistoryTypeId="2" PostId="13034" RevisionGUID="311902dc-0252-46c8-b777-dedc75f9558a" CreationDate="2011-03-11T10:14:32.803" UserId="5014" Text="All,&#xD;&#xA;&#xD;&#xA;Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp.  I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight.&#xD;&#xA;&#xD;&#xA;Today, the ghee has congealed into a solid, as it should.  However, on top of it is an oily liquid.  I poured some into a glass and added water, and the two liquids don't mix, so it's not water left over from the butter (good news).  Still, I'm confused why I don't end up with a uniform material.&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;&#xD;&#xA;JDelage" />
  <row Id="26970" PostHistoryTypeId="1" PostId="13034" RevisionGUID="311902dc-0252-46c8-b777-dedc75f9558a" CreationDate="2011-03-11T10:14:32.803" UserId="5014" Text="Made oven ghee - what is the liquid at the top of my cold ghee?" />
  <row Id="26971" PostHistoryTypeId="3" PostId="13034" RevisionGUID="311902dc-0252-46c8-b777-dedc75f9558a" CreationDate="2011-03-11T10:14:32.803" UserId="5014" Text="&lt;butter&gt;&lt;indian-cuisine&gt;" />
  <row Id="26972" PostHistoryTypeId="2" PostId="13035" RevisionGUID="d03c34ab-517e-431e-9bc8-cec2b1d4663a" CreationDate="2011-03-11T10:29:18.500" UserId="5245" Text="I have a relative visiting us from USA next month. My mom is looking to buy a kitchen scale but I have no idea on which brands or models are popular in USA for kitchen weighing scales right now. I have spent a long time searching on Google and the ones I could find are Cuisinart and Salter.&#xD;&#xA;&#xD;&#xA;Are these good? Or do you suggest something better? I'm not looking for anything in a specific budget. Just that the scale should be accurate and long lasting.&#xD;&#xA;&#xD;&#xA;If you can point me to an exact model you're using, that'll be even better!" />
  <row Id="26973" PostHistoryTypeId="1" PostId="13035" RevisionGUID="d03c34ab-517e-431e-9bc8-cec2b1d4663a" CreationDate="2011-03-11T10:29:18.500" UserId="5245" Text="Which kitchen scale brand/model to buy?" />
  <row Id="26974" PostHistoryTypeId="3" PostId="13035" RevisionGUID="d03c34ab-517e-431e-9bc8-cec2b1d4663a" CreationDate="2011-03-11T10:29:18.500" UserId="5245" Text="&lt;measurements&gt;&lt;measuring-scales&gt;" />
  <row Id="26975" PostHistoryTypeId="10" PostId="13035" RevisionGUID="15d87c97-f155-4ac1-8523-79bbe9a6b03b" CreationDate="2011-03-11T10:38:16.517" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="26976" PostHistoryTypeId="2" PostId="13036" RevisionGUID="fd3651cf-78a7-46b9-930b-0f920baade48" CreationDate="2011-03-11T11:17:23.740" UserId="3203" Text="As an alternative,  Arrowroot is a plant based starch of similar price to corn starch but with some better qualities&#xD;&#xA;&#xD;&#xA;Important is sauces is that it does not cloud the sauce, and keeps a shiny appearance&#xD;&#xA;&#xD;&#xA;Also, it doesn't require the heat level to set that corn starch does. So it can be added after a sauce is finished to increase thickness&#xD;&#xA;&#xD;&#xA;Always mix Arrowroot with a little cold liquid (not milk) and then add that to the sauce" />
  <row Id="26977" PostHistoryTypeId="25" PostId="13030" RevisionGUID="dc5653e4-763b-4cdd-b283-3ceef2363ca6" CreationDate="2011-03-11T11:23:13.693" Comment="http://twitter.com/#!/StackCooking/status/46169300230352896" />
  <row Id="26978" PostHistoryTypeId="2" PostId="13037" RevisionGUID="6ffeb1a3-bc8f-44fc-b2a2-ab42548a445c" CreationDate="2011-03-11T12:17:02.260" UserId="4504" Text="If your sauce is too thin, the problem is that your initial roux was either too thin (not enough flour) or you added too much liquid for the amount of roux that you made.  Standard ratios are 1 Tbsp butter - 1 Tbsp flour - 1 cup liquid for a thin sauce, 2-2-1 for something in the middle and 3-3-1 for a thick sauce.  &#xD;&#xA;&#xD;&#xA;Once you've made the sauce and it's too thin, the best fix is to add a beurre manié, which is essentially butter and flour that you mash together in a small bowl and then whisk into your sauce.  It's kind of like adding more roux after the fact.  However, because it's not pre-cooked like the roux, you need to make sure you give it enough cooking time after adding to get rid of the floury taste." />
  <row Id="26979" PostHistoryTypeId="5" PostId="13037" RevisionGUID="613bb728-522d-4c13-a9f7-89ec088b525e" CreationDate="2011-03-11T12:27:56.493" UserId="4504" Comment="link beurre manie to wikipedia page" Text="If your sauce is too thin, the problem is that your initial roux was either too thin (not enough flour) or you added too much liquid for the amount of roux that you made.  Standard ratios are 1 Tbsp butter - 1 Tbsp flour - 1 cup liquid for a thin sauce, 2-2-1 for something in the middle and 3-3-1 for a thick sauce.  &#xD;&#xA;&#xD;&#xA;Once you've made the sauce and it's too thin, the best fix is to add a [beurre manié][1], which is essentially butter and flour that you mash together in a small bowl and then whisk into your sauce.  It's kind of like adding more roux after the fact.  However, because it's not pre-cooked like the roux, you need to make sure you give it enough cooking time after adding to get rid of the floury taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beurre_mani%C3%A9" />
  <row Id="26980" PostHistoryTypeId="2" PostId="13038" RevisionGUID="2a1ccde1-59ea-4c70-a37e-9367544dd2cb" CreationDate="2011-03-11T12:42:07.823" UserId="4504" Text="I have a Donvier brand ice cream maker.  It's a hand-cranked kind with an insert that you pre-freeze.  Unlike the old-fashioned salt/ice kind, the hand-cranking involved is super minimal, so don't necessarily discount that option.  (Basically, you just need to scrape the ice cream off the sides of the insert occasionally, so it's usually something like crank it around 2-3 times every 5 minutes and it only takes about 20 minutes to freeze the ice cream.... you'll likely spend more time stirring your ice cream/sorbet mixture before adding it to the machine than cranking the actual machine!)&#xD;&#xA;&#xD;&#xA;I would personally recommend this style since it means there are fewer components to break and they tend to be much less expensive.  The pre-frozen container is part of what makes it so speedy, but obviously it means you can only make 1 batch at a time and it takes up space in your freezer.  I think the only reason to get the kind with built in refrigeration is if you want to make multiple batches in a row and you plan to use it a lot." />
  <row Id="26981" PostHistoryTypeId="5" PostId="13038" RevisionGUID="07a21322-8e86-43d7-b2df-83b7aaef6e7d" CreationDate="2011-03-11T12:48:25.180" UserId="4504" Comment="added 275 characters in body; deleted 7 characters in body" Text="I have a Donvier brand ice cream maker.  It's a hand-cranked kind with an insert that you pre-freeze.  Unlike the old-fashioned salt/ice kind, the hand-cranking involved is super minimal, so don't necessarily discount that option.  (Basically, you just need to scrape the ice cream off the sides of the insert occasionally, so it's usually something like crank it around 2-3 times every 5 minutes and it only takes about 20 minutes to freeze the ice cream.... you'll likely spend more time stirring your ice cream/sorbet mixture during prep, than you will after adding it to the machine!)&#xD;&#xA;&#xD;&#xA;I would personally recommend this style since it means there are fewer components to break and they tend to be much less expensive.  The pre-frozen container is part of what makes it so speedy, but obviously it means you can only make 1 batch at a time and it takes up space in your freezer.  I think the only reason to get the kind with built in refrigeration is if you want to make multiple batches in a row and you plan to use it a lot.&#xD;&#xA;&#xD;&#xA;Whichever style you choose, buy the largest one that your kitchen can accommodate since you can make a small batch in a big machine.  I got mine at a garage sale and as a result, it's the pint size, rather than the quart size and it's the one thing I don't like about it." />
  <row Id="26982" PostHistoryTypeId="2" PostId="13039" RevisionGUID="833259f2-d74e-47d5-b82a-e7895c9d20e0" CreationDate="2011-03-11T13:35:59.693" UserId="67" Text="If you have this problem frequently, one solution is to make more roux than you think you'll need, then reserve some after you've cooked it, but before you've added any (or much) liquid;&#xD;&#xA;&#xD;&#xA;You can then add the roux in at the end ... the easiest way is to get some onto a wisk and then wisk it in, and keep repeating until you think you've gotten enough in.&#xD;&#xA;&#xD;&#xA;It *will* thicken up with time if you leave it at a simmer, but I think that might be partially from evaporation, so you'll end up with less.  It'll also thicken up more as it cools down, so you want it a little thinner than the thickness you want to serve it at, or it might turn into a giant lump.&#xD;&#xA;" />
  <row Id="26983" PostHistoryTypeId="25" PostId="13034" RevisionGUID="465a7b8e-1b71-457e-b026-39cffe72ace0" CreationDate="2011-03-11T14:23:13.897" Comment="http://twitter.com/#!/StackCooking/status/46214599527235584" />
  <row Id="26984" PostHistoryTypeId="2" PostId="13040" RevisionGUID="6205f19a-cb8b-4373-9ad4-67130080f70a" CreationDate="2011-03-11T14:47:25.400" UserId="4777" Text="Whatever it is, it is no good. &#xD;&#xA;&#xD;&#xA;Since it is congealed, it should be a snap to remove, allowing you to carry on with your life, your mind at rest." />
  <row Id="26985" PostHistoryTypeId="2" PostId="13041" RevisionGUID="3fef52cb-6f7a-4f65-9dd9-39f71712929b" CreationDate="2011-03-11T15:13:05.657" UserId="15" Text="I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have two questions about chili powder.&#xD;&#xA;&#xD;&#xA;1. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?&#xD;&#xA;&#xD;&#xA; - Do these 6 months stack on top of each other; or is it six months potency one way or the other? &#xD;&#xA; - Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)&#xD;&#xA; - Does the &quot;6 month potency&quot; begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;2. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one &quot;recipe&quot; with one step: &quot;blend&quot;). How does preparation work for powders?&#xD;&#xA;&#xD;&#xA; - If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there tweaks one can make?&#xD;&#xA; - If I use fresh roasted peppers (i.e. if I go to the store and buy some fresh habaneros, and roast them in the oven), how do I incorporate them? More fundamentally, how do I incorporate wet ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.)&#xD;&#xA;" />
  <row Id="26986" PostHistoryTypeId="1" PostId="13041" RevisionGUID="3fef52cb-6f7a-4f65-9dd9-39f71712929b" CreationDate="2011-03-11T15:13:05.657" UserId="15" Text="What should I know to tweak my chili powder?" />
  <row Id="26987" PostHistoryTypeId="3" PostId="13041" RevisionGUID="3fef52cb-6f7a-4f65-9dd9-39f71712929b" CreationDate="2011-03-11T15:13:05.657" UserId="15" Text="&lt;storage-lifetime&gt;&lt;freezing&gt;&lt;spices&gt;&lt;peppers&gt;" />
  <row Id="26988" PostHistoryTypeId="2" PostId="13042" RevisionGUID="4a09aeb2-f343-4a96-bd84-4a778261098b" CreationDate="2011-03-11T15:20:58.850" UserId="2389" Text="From experience I'd say those 6 months don't stack. You could have 6 months in the jar, or 6 months in the freezer - very soon after defrosting the flavour would die out. If you have to freeze I would recommend using it straight from the freezer, if you can avoid it clumping.&#xD;&#xA;&#xD;&#xA;The overall potency is degrading from the moment it's picked! But realistically from the moment of grinding, as the oils in the ingredient are slowly seeping and evaporating out of the grain.&#xD;&#xA;&#xD;&#xA;Why not make smaller batches more regularly? That's what I do for garam masala, mixing a new batch every 3 months or so.&#xD;&#xA;&#xD;&#xA;I would always recommend oven drying spices / peppers very low for a long time - say 2 - 3 hours at 100C (212F). Wet ingredients could be dried in the same way, else added at the time you are going to cook with them." />
  <row Id="26989" PostHistoryTypeId="5" PostId="13041" RevisionGUID="a8862940-cbda-497a-b6d7-91c9b05e2698" CreationDate="2011-03-11T15:36:57.853" UserId="15" Comment="added 31 characters in body" Text="I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have two questions about chili powder.&#xD;&#xA;&#xD;&#xA;1. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?&#xD;&#xA;&#xD;&#xA; - Do these 6 months stack on top of each other; or is it six months potency one way or the other? &#xD;&#xA; - Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)&#xD;&#xA; - Does the &quot;6 month potency&quot; begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;2. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one &quot;recipe&quot; with one step: &quot;blend&quot;). How does preparation work for powders?&#xD;&#xA;&#xD;&#xA; - If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there tweaks (i.e. to how they are roasted) one can make?&#xD;&#xA; - If I use fresh roasted peppers (i.e. if I go to the store and buy some fresh habaneros, and roast them in the oven), how do I incorporate them? More fundamentally, how do I incorporate wet ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.)&#xD;&#xA;" />
  <row Id="26990" PostHistoryTypeId="2" PostId="13043" RevisionGUID="f6ecffe9-4bee-4481-bb6e-26e68e13ea67" CreationDate="2011-03-11T16:07:37.113" UserId="4127" Text="Some butter is mixed with sunflower oil in order to make it more spreadable. Have you checked the ingredients list (if there is one) on the butter?" />
  <row Id="26991" PostHistoryTypeId="5" PostId="13031" RevisionGUID="a7d7f8c7-2236-4197-97f2-880e1bbe941a" CreationDate="2011-03-11T16:49:58.183" UserId="41" Comment="added 1 characters in body" Text="One excellent way to thicker almost any type of sauce is to use corn flour. It is inexpensive and easy to use. When you've decided you want to thicken your sauce separately mix some cornflower with a little milk or water to make a smooth paste and then add to you sauce making suer you stir. This works well for soups too. " />
  <row Id="26992" PostHistoryTypeId="2" PostId="13044" RevisionGUID="68fa58ac-b836-4067-bd5a-543e415ff120" CreationDate="2011-03-11T16:58:15.020" UserId="-1" Text="" />
  <row Id="26993" PostHistoryTypeId="2" PostId="13045" RevisionGUID="8d78e7ee-a6e5-4885-a1cc-23f4c611e9d9" CreationDate="2011-03-11T16:58:15.020" UserId="-1" Text="" />
  <row Id="26994" PostHistoryTypeId="2" PostId="13046" RevisionGUID="2f6ee85b-22d5-4450-9297-1a4060f69408" CreationDate="2011-03-11T17:00:57.827" UserId="-1" Text="" />
  <row Id="26995" PostHistoryTypeId="2" PostId="13047" RevisionGUID="34a65b04-5ccd-4e4e-aee2-b0b500568cfb" CreationDate="2011-03-11T17:00:57.827" UserId="-1" Text="" />
  <row Id="26996" PostHistoryTypeId="5" PostId="13045" RevisionGUID="955400ce-3414-4371-8126-e5b7cb5f4f0e" CreationDate="2011-03-11T17:07:19.887" UserId="86" Comment="added 90 characters in body" Text="Questions on handling, preparing, and storing food in ways that prevent foodborne illness." />
  <row Id="26997" PostHistoryTypeId="24" PostId="13045" RevisionGUID="955400ce-3414-4371-8126-e5b7cb5f4f0e" CreationDate="2011-03-11T17:07:19.887" Comment="Proposed by 86 approved by 41 edit id of 49" />
  <row Id="26998" PostHistoryTypeId="5" PostId="13047" RevisionGUID="0023e58d-5e22-4094-823f-1409eac7e0a6" CreationDate="2011-03-11T17:07:28.950" UserId="86" Comment="added 75 characters in body" Text="Questions on selecting, maintaining, and using cooking tools and equipment." />
  <row Id="26999" PostHistoryTypeId="24" PostId="13047" RevisionGUID="0023e58d-5e22-4094-823f-1409eac7e0a6" CreationDate="2011-03-11T17:07:28.950" Comment="Proposed by 86 approved by 41 edit id of 50" />
  <row Id="27000" PostHistoryTypeId="5" PostId="13044" RevisionGUID="41afd67d-889d-4cbe-b9de-d621fb2a2833" CreationDate="2011-03-11T17:08:28.713" UserId="86" Comment="added 221 characters in body" Text="Food, as a general rule, shouldn't make you sick. However, improper preparation, handling, or storage can result in food that violates this rule. &#xD;&#xA;&#xD;&#xA;Use this tag on questions regarding safe handling and storage of food. " />
  <row Id="27001" PostHistoryTypeId="24" PostId="13044" RevisionGUID="41afd67d-889d-4cbe-b9de-d621fb2a2833" CreationDate="2011-03-11T17:08:28.713" Comment="Proposed by 86 approved by 60 edit id of 48" />
  <row Id="27002" PostHistoryTypeId="25" PostId="13041" RevisionGUID="9310a46b-cb0d-411b-8c31-7d60c58a4ba1" CreationDate="2011-03-11T17:23:14.483" Comment="http://twitter.com/#!/StackCooking/status/46259900564774913" />
  <row Id="27003" PostHistoryTypeId="5" PostId="13034" RevisionGUID="25348aa4-7dfc-49e4-bcd4-1c9f3d3cf722" CreationDate="2011-03-11T17:34:53.387" UserId="41" Comment="deleted 30 characters in body" Text="Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp.  I filtered the resulting liquid through cheese cloth and let the resulting clear liquid sit overnight.&#xD;&#xA;&#xD;&#xA;Today, the ghee has congealed into a solid, as it should.  However, on top of it is an oily liquid.  I poured some into a glass and added water, and the two liquids don't mix, so it's not water left over from the butter (good news).  Still, I'm confused why I don't end up with a uniform material." />
  <row Id="27004" PostHistoryTypeId="6" PostId="798" RevisionGUID="c0bd5149-21ec-40d8-b372-556489c03fee" CreationDate="2011-03-11T17:35:14.107" UserId="1887" Comment="Retagged" Text="&lt;pasta&gt;&lt;ingredients&gt;&lt;italian-cuisine&gt;" />
  <row Id="27005" PostHistoryTypeId="6" PostId="1089" RevisionGUID="bcf6164a-7e6a-4d9a-9586-b133b75a1aa7" CreationDate="2011-03-11T17:36:21.437" UserId="1887" Comment="Retagged" Text="&lt;culinary-uses&gt;&lt;roux&gt;" />
  <row Id="27006" PostHistoryTypeId="6" PostId="1747" RevisionGUID="76b315f3-678a-43de-bd89-9101a5dc32c2" CreationDate="2011-03-11T17:37:35.943" UserId="1887" Comment="Retagged" Text="&lt;eggs&gt;&lt;technique&gt;" />
  <row Id="27007" PostHistoryTypeId="2" PostId="13048" RevisionGUID="4221ac18-7468-4fc6-8bf3-2431dfc006d5" CreationDate="2011-03-11T17:46:35.327" UserId="5248" Text="I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth.  Now I want to know how to make that kind of chicken.  Because when you cook the chicken regularly it comes out rubbery. You know what I mean?&#xD;&#xA;" />
  <row Id="27008" PostHistoryTypeId="1" PostId="13048" RevisionGUID="4221ac18-7468-4fc6-8bf3-2431dfc006d5" CreationDate="2011-03-11T17:46:35.327" UserId="5248" Text="How do I cook a chicken to make it really really really soft?" />
  <row Id="27009" PostHistoryTypeId="3" PostId="13048" RevisionGUID="4221ac18-7468-4fc6-8bf3-2431dfc006d5" CreationDate="2011-03-11T17:46:35.327" UserId="5248" Text="&lt;chicken&gt;" />
  <row Id="27010" PostHistoryTypeId="6" PostId="1747" RevisionGUID="52852678-1d7b-42ef-8e77-acbdb0138bd9" CreationDate="2011-03-11T18:02:22.850" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;" />
  <row Id="27011" PostHistoryTypeId="5" PostId="1089" RevisionGUID="5868401b-2ea4-4b5e-b018-30caae5613a2" CreationDate="2011-03-11T18:04:10.057" UserId="41" Comment="deleted 40 characters in body" Text="I've had excellent Macaroni and Cheese that I was told was made with a &quot;roux.&quot;  What exactly is a roux, when is it used and what are the benefits of using it versus other cooking methods?" />
  <row Id="27014" PostHistoryTypeId="5" PostId="13041" RevisionGUID="6dfdf5b3-805c-4a6b-9d93-f763fae9916b" CreationDate="2011-03-11T18:39:53.093" UserId="15" Comment="excised second set of questions" Text="I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder.&#xD;&#xA;&#xD;&#xA;The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?&#xD;&#xA;&#xD;&#xA; - Do these 6 months stack on top of each other; or is it six months potency one way or the other? &#xD;&#xA; - Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)&#xD;&#xA; - Does the &quot;6 month potency&quot; begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27015" PostHistoryTypeId="4" PostId="13041" RevisionGUID="55e676aa-e632-4555-94b6-5f981f5357df" CreationDate="2011-03-11T18:45:19.267" UserId="15" Comment="edited title" Text="What should I know to store my chili powder?" />
  <row Id="27016" PostHistoryTypeId="2" PostId="13050" RevisionGUID="6db63cb1-fa29-4398-aee5-ef7102c617f8" CreationDate="2011-03-11T18:54:57.073" UserId="15" Text="I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. [This is a follow-up to the question about storage-lifetime that is to do with the powder itself][1].&#xD;&#xA;&#xD;&#xA;The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one &quot;recipe&quot; with one step: &quot;blend&quot;). How does preparation work for powders?&#xD;&#xA;&#xD;&#xA; - If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can use?&#xD;&#xA; - If I use fresh roasted peppers (i.e. if I go to the store and buy some fresh habaneros, and roast them in the oven, or if I want to use fresh roasted garlic), how do I incorporate them? More fundamentally, how do I incorporate &quot;wet&quot; ingredients into the powder? (I do not have any dehydrating appliances beyond oven/range.)&#xD;&#xA; - Does salt serve any function in chili powder (beyond flavor and filler), especially if I plan to salt anything as necessary?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/13041/15" />
  <row Id="27017" PostHistoryTypeId="1" PostId="13050" RevisionGUID="6db63cb1-fa29-4398-aee5-ef7102c617f8" CreationDate="2011-03-11T18:54:57.073" UserId="15" Text="What tweaks can be made when preparing chili powder?" />
  <row Id="27018" PostHistoryTypeId="3" PostId="13050" RevisionGUID="6db63cb1-fa29-4398-aee5-ef7102c617f8" CreationDate="2011-03-11T18:54:57.073" UserId="15" Text="&lt;spices&gt;" />
  <row Id="27020" PostHistoryTypeId="5" PostId="13041" RevisionGUID="3b066a76-efdc-4729-8d56-1197b675cba5" CreationDate="2011-03-11T19:00:46.677" UserId="15" Comment="added 139 characters in body" Text="I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about [tweaking the preparation itself, is here][1].&#xD;&#xA;&#xD;&#xA;The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?&#xD;&#xA;&#xD;&#xA; - Do these 6 months stack on top of each other; or is it six months potency one way or the other? &#xD;&#xA; - Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)&#xD;&#xA; - Does the &quot;6 month potency&quot; begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/13050/15" />
  <row Id="27021" PostHistoryTypeId="2" PostId="13051" RevisionGUID="3d405d6e-3c1f-4cd1-9af3-c5aa124165cc" CreationDate="2011-03-11T19:45:51.967" UserId="5251" Text="Sounds like you need to cut your flour back. I use 1/4 cup wheat flour to 1/2 oil and mine comes out perfect everytime :)" />
  <row Id="27022" PostHistoryTypeId="2" PostId="13052" RevisionGUID="b5c61e8f-5dbd-4ef4-aaf1-a12879cf0bac" CreationDate="2011-03-11T19:57:46.263" UserId="1670" Text="**Background:** A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor, and we've been using splash here and a bit there ever since. Now I'm down to circa half a cup.&#xD;&#xA;&#xD;&#xA;Is this a live culture like a bread starter? Can I buy a bottle of a similar wine, and intentionally propagate the flavor of this stuff? Or is just a crap-shoot?" />
  <row Id="27023" PostHistoryTypeId="1" PostId="13052" RevisionGUID="b5c61e8f-5dbd-4ef4-aaf1-a12879cf0bac" CreationDate="2011-03-11T19:57:46.263" UserId="1670" Text="Does accidental vinegar have a culture that I can pass along?" />
  <row Id="27024" PostHistoryTypeId="3" PostId="13052" RevisionGUID="b5c61e8f-5dbd-4ef4-aaf1-a12879cf0bac" CreationDate="2011-03-11T19:57:46.263" UserId="1670" Text="&lt;food-science&gt;&lt;vinegar&gt;&lt;starter&gt;" />
  <row Id="27025" PostHistoryTypeId="2" PostId="13053" RevisionGUID="e761996e-1773-45fb-b4ca-f2c18a139af2" CreationDate="2011-03-11T20:44:37.777" UserId="3252" Text="Dextrose in powder form is very easy to get a hold of!  As mentioned before, it is a very common ingredient in brewing, and is readily available from homebrew stores.  While not as cheap as traditional table sugar, it isn't expensive either.  Search online to see if there are any homebrew stores local to you.  &#xD;&#xA;&#xD;&#xA;[Here's one place to get it.][1]&#xD;&#xA;&#xD;&#xA;[And another place][2]&#xD;&#xA;&#xD;&#xA;[And why not one more for good measure][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.austinhomebrew.com/product_info.php?products_id=424&#xD;&#xA;  [2]: http://www.northernbrewer.com/default/priming-sugar.html&#xD;&#xA;  [3]: http://www.brewmasterswarehouse.com/product/0100808/corn-sugar-4-lb-bag" />
  <row Id="27026" PostHistoryTypeId="2" PostId="13054" RevisionGUID="c4eb291d-692d-47d1-a109-5f91d3c5301d" CreationDate="2011-03-11T20:52:04.803" UserId="5060" Text="Slow cooker can make any meat really soft." />
  <row Id="27027" PostHistoryTypeId="2" PostId="13055" RevisionGUID="134138c0-2db7-4d2a-846c-a5bf216170da" CreationDate="2011-03-11T21:57:09.430" UserId="4194" Text="The best tip I can give is to use chicken thighs rather than breast. They have more fat, which keeps the meat moist. They need slower cooking but are well worth it.&#xD;&#xA;&#xD;&#xA;Try a _coq au vin_ style dish - brown the chicken thighs in a little oil, then take them out, fry off some onions, mushrooms and garlic, then add a couple of glasses of red wine, some chicken stock, herbs, and the thighs. Simmer for two and a half hours and the chicken will be falling apart.&#xD;&#xA;&#xD;&#xA;If you insist on using chicken breast, try this: stuff the breasts with something reasonably fatty - try feta cheese, sundried tomatoes, garlic and lemon zest. Fry in a hot pan for a couple of minutes either side to brown. Then, take a circle of baking parchment big enough to fit in the pan, scrunch it up, and run it under the cold tap. Shake it out, pop it on top of the chicken, then put a heavy saucepan lid on top and turn the heat down to low-ish. Let it sit under there for 15-20 minutes, and you should find the chicken is nice and tender." />
  <row Id="27028" PostHistoryTypeId="2" PostId="13056" RevisionGUID="007071ee-0ea8-469f-8c2a-ccfdaf536674" CreationDate="2011-03-11T22:19:43.280" UserId="5253" Text="How you prep the chicken is also as important as how you use to cook it. Cooking method is only half of the answer. Brining the meat in a salty/sugary/acidic solution will go a long way in adding flavor and making the mean moist and tender." />
  <row Id="27029" PostHistoryTypeId="2" PostId="13057" RevisionGUID="08856762-abb2-4323-a07c-0f65febbd479" CreationDate="2011-03-11T22:42:17.053" UserId="5253" Text="This video of Alton Brown - Good Eats explains it way better than I ever can.&#xD;&#xA;http://www.youtube.com/watch?v=8JEi4OW2Q54&#xD;&#xA;&#xD;&#xA;If your bottle of wine turned to vinegar you probably have some &quot;mother&quot; at the bottom of that bottle that you can use in your next batch." />
  <row Id="27030" PostHistoryTypeId="25" PostId="13052" RevisionGUID="e0c5c8da-8032-4d1a-b672-956b07bd8ac5" CreationDate="2011-03-11T23:23:14.800" Comment="http://twitter.com/#!/StackCooking/status/46350498848182272" />
  <row Id="27031" PostHistoryTypeId="2" PostId="13058" RevisionGUID="4c40a603-d7bd-46c4-b351-ca6ecbae35bb" CreationDate="2011-03-12T00:13:35.760" UserId="2832" Text="First, as someone who has made chili powder, let me offer you one piece of advice -- get yourself a coffee or spice grinder.&#xD;&#xA;&#xD;&#xA;Second, disabuse yourself of any notion of making your chili powder with anything wet. Whatever goes in should be bone dry. I wouldn't even bother with drying fresh peppers, garlic, etc. It's just not worth the effort. However, you absolutely should get your cumin in (dried) seed form, and dry toast it yourself. That IS worth the effort.&#xD;&#xA;&#xD;&#xA;Beyond that, everything else is negotiable. Mess around with different types of peppers, different herbs/spices, different proportions, etc., and see what you like best." />
  <row Id="27032" PostHistoryTypeId="5" PostId="13036" RevisionGUID="4a8b5f32-d455-4f43-af4b-dd287d1acbb0" CreationDate="2011-03-12T10:38:16.180" UserId="3203" Comment="added 14 characters in body" Text="As an alternative to corn flour,  Arrowroot is a plant based starch of similar price to corn starch but with some better qualities&#xD;&#xA;&#xD;&#xA;Important is sauces is that it does not cloud the sauce, and keeps a shiny appearance&#xD;&#xA;&#xD;&#xA;Also, it doesn't require the heat level to set that corn starch does. So it can be added after a sauce is finished to increase thickness&#xD;&#xA;&#xD;&#xA;Always mix Arrowroot with a little cold liquid (not milk) and then add that to the sauce" />
  <row Id="27033" PostHistoryTypeId="2" PostId="13059" RevisionGUID="4dc26e53-301a-49e8-b8f1-f2ba9d4f8643" CreationDate="2011-03-12T11:14:17.147" UserId="4283" Text="I have a Bialetti Moka pot, which I used to make coffee on weekends. I have had it for a few months, but recently I am starting to notice the coffee is coming out **sour and bitter**. I am guessing I am doing something wrong. I was wondering what I could be missing.. &#xD;&#xA;&#xD;&#xA;- I am filling it up with water (tap water though) till the valve level.&#xD;&#xA;- I am spooning the coffee to fill the bucket to level.&#xD;&#xA;- I am using Lavazza coffee ground for using with a moka pot.&#xD;&#xA;&#xD;&#xA;Any ideas??" />
  <row Id="27034" PostHistoryTypeId="1" PostId="13059" RevisionGUID="4dc26e53-301a-49e8-b8f1-f2ba9d4f8643" CreationDate="2011-03-12T11:14:17.147" UserId="4283" Text="How to make good coffee in a Moka pot?" />
  <row Id="27035" PostHistoryTypeId="3" PostId="13059" RevisionGUID="4dc26e53-301a-49e8-b8f1-f2ba9d4f8643" CreationDate="2011-03-12T11:14:17.147" UserId="4283" Text="&lt;coffee&gt;&lt;espresso&gt;&lt;moka&gt;" />
  <row Id="27036" PostHistoryTypeId="25" PostId="13029" RevisionGUID="40e38eb9-e63a-4fd9-8738-72f7a8160903" CreationDate="2011-03-12T11:23:14.570" Comment="http://twitter.com/#!/StackCooking/status/46531691937935360" />
  <row Id="27037" PostHistoryTypeId="2" PostId="13060" RevisionGUID="a1f61c24-7bc2-4410-8b8f-07a00bd409d0" CreationDate="2011-03-12T11:49:27.123" UserId="4303" Text="The hardest thing I found with using moka pots is not burning the coffee. I found I always left it too long and my coffee probably reached boiling point.&#xD;&#xA;&#xD;&#xA;Secondly, the Lavazza is probably not doing you any favours. Chances are, it is already stale when you bought it. You should find a good speciality roaster and get some fresh beans. It's best to grind them yourself, but if you can't, try and get home quick and make a coffee so you can get a good comparison to your Lavazza." />
  <row Id="27038" PostHistoryTypeId="2" PostId="13061" RevisionGUID="8b4eddff-aa7c-4099-8459-18c14d125dcb" CreationDate="2011-03-12T12:46:41.613" UserId="5110" Text="I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil drifts on water.&#xD;&#xA;&#xD;&#xA;What could be causing this and is it 'a bad thing' ?" />
  <row Id="27039" PostHistoryTypeId="1" PostId="13061" RevisionGUID="8b4eddff-aa7c-4099-8459-18c14d125dcb" CreationDate="2011-03-12T12:46:41.613" UserId="5110" Text="Oil-like stain when cooking with gas" />
  <row Id="27040" PostHistoryTypeId="3" PostId="13061" RevisionGUID="8b4eddff-aa7c-4099-8459-18c14d125dcb" CreationDate="2011-03-12T12:46:41.613" UserId="5110" Text="&lt;boiling&gt;&lt;water&gt;&lt;pot&gt;" />
  <row Id="27041" PostHistoryTypeId="2" PostId="13062" RevisionGUID="167addcf-c9f5-4fde-9002-090c549eb157" CreationDate="2011-03-12T13:00:33.427" UserId="4504" Text="It's a normal effect to see on stainless steel cookware and is usually some combination of the minerals in your water, high heat, and oil or soap residue.  It's harmless and you can safely ignore it as long as you are cleaning your pan well.&#xD;&#xA;&#xD;&#xA;The harsher detergents and sometimes less effective rinse of a dishwasher might make the problem more prevalent than if you wash the pots by hand." />
  <row Id="27042" PostHistoryTypeId="5" PostId="13062" RevisionGUID="8597834e-ad2b-457d-8a45-a407301532bf" CreationDate="2011-03-12T13:11:34.557" UserId="4504" Comment="refine answer; added 77 characters in body" Text="I've seen a number of varying explanations of this phenomenon, but all agree that it's a normal effect to see on stainless steel cookware and is harmless (assuming you are cleaning your pan well).  &#xD;&#xA;&#xD;&#xA;It is probably some combination of the minerals in your water, high heat, and oil or soap residue.  The harsher detergents and sometimes less effective rinse of a dishwasher might make the problem more prevalent than if you wash the pots by hand.   It may also be caused by [oxidation of the metal][1] itself and you can remove it by scouring or with a bit of vinegar or lemon juice.&#xD;&#xA;&#xD;&#xA;You can pretty much ignore it, unless it bothers you for aesthetic reasons.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.newton.dep.anl.gov/askasci/phy99/phy99170.htm" />
  <row Id="27043" PostHistoryTypeId="25" PostId="13061" RevisionGUID="bb267391-e17d-4104-b690-4ca20474cf33" CreationDate="2011-03-12T14:23:15.257" Comment="http://twitter.com/#!/StackCooking/status/46576993285840896" />
  <row Id="27044" PostHistoryTypeId="6" PostId="125" RevisionGUID="5aee859b-90be-453c-9971-67ad34a04254" CreationDate="2011-03-12T15:54:09.927" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;frying&gt;&lt;sauteing&gt;" />
  <row Id="27045" PostHistoryTypeId="5" PostId="1068" RevisionGUID="967b69a1-58ad-4c69-b1c9-4dece67a83ce" CreationDate="2011-03-12T15:55:39.520" UserId="1887" Comment="Retagged" Text="I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed.&#xD;&#xA;&#xD;&#xA;I cooked them in about 5cm vegetable oil in a wok that was on a pretty high heat using generic spring roll &quot;paper&quot;, but they just didn't crisp up. &#xD;&#xA;&#xD;&#xA;I have a feeling that maybe it was because my fillings were a little wet side (but not too much) but I'm a little stumped as to what has caused them to be soggy. &#xD;&#xA;&#xD;&#xA;Any tips on how I can get them to crisp up next time would be greatly appreciated" />
  <row Id="27046" PostHistoryTypeId="6" PostId="1068" RevisionGUID="967b69a1-58ad-4c69-b1c9-4dece67a83ce" CreationDate="2011-03-12T15:55:39.520" UserId="1887" Comment="Retagged" Text="&lt;frying&gt;&lt;asian-cuisine&gt;" />
  <row Id="27047" PostHistoryTypeId="6" PostId="1160" RevisionGUID="9c4bc581-fa7b-469c-b6a1-71ae78c93411" CreationDate="2011-03-12T15:56:33.920" UserId="1887" Comment="Retagged" Text="&lt;jalapeno&gt;&lt;jelly&gt;" />
  <row Id="27048" PostHistoryTypeId="6" PostId="1068" RevisionGUID="b2fc3276-2fcc-4d2d-a7d4-be008dc7ec20" CreationDate="2011-03-12T15:57:56.597" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;deep-frying&gt;" />
  <row Id="27049" PostHistoryTypeId="5" PostId="12789" RevisionGUID="3550aa8d-49e2-4b48-97f4-eea9526bcc82" CreationDate="2011-03-12T16:14:36.770" UserId="41" Comment="added 935 characters in body" Text="Thinking about this from first principles, a banana is about:&#xD;&#xA;&#xD;&#xA;  * 75% water&#xD;&#xA;  * 20% carbohydrates (mostly sugar and a small amount of starch)&#xD;&#xA;  * Less than 5% combined fiber and protein&#xD;&#xA;  * Trace amount of fat (generally considered to be zero).&#xD;&#xA;&#xD;&#xA;The anti-crystallization effect of guar gum works on the *water* component, so adding a small amount of guar gum actually *should* be of some benefit.  The hard part is getting it all dispersed; you don't want to over-process the banana (you'd lose the creaminess) but you also need to hydrate the guar gum in order for it to work its magic.  You also need to avoid over-thickening, which might be difficult even with the very small starch content in a typical banana.&#xD;&#xA;&#xD;&#xA;Bananas convert more starch to sugar as they ripen, so I suspect you'd have more success trying this on very ripe bananas that are, essentially, little more than sugar and water to begin with.&#xD;&#xA;&#xD;&#xA;Incorporating and maintaining air is something that I just don't think you're going to be able to do.  Proteins and fats can both participate in foaming (egg whites being an example of the former, and heavy cream being the canonical example of the latter), but bananas have neither of those.  There's simply nothing to whip, and thus nothing to stabilize, so neither xanthan gum nor any other emulsifier/stabilizer is going to do you much good here.&#xD;&#xA;&#xD;&#xA;If you really want to incorporate air then you're going to need more than one ingredient.  My instinct would be to say coconut milk, which has relatively high fat and pairs well with banana (and obviously is also vegan / non-dairy), but I can say from experience now that coconut milk just doesn't have *enough* fat.  You could try cooking it down first to get the fat ratio up, or using coconut oil, but I'm not sure how it would taste.&#xD;&#xA;&#xD;&#xA;Traditional ice cream is about 60% water, which means the amount of guar gum that most people seem to get the best results with (about 1 tsp/qt) is about 0.87% of the total water.  For a small (100 g) banana, that's about 75 mL of water corresponding to very close to 1/8 tsp of guar gum.&#xD;&#xA;&#xD;&#xA;So, I'd give this a try with 1/8 tsp of guar gum, forget the xanthan gum.  Try adding it after you've frozen the banana for the first time, when you first pop it into the blender.&#xD;&#xA;&#xD;&#xA;No guarantees, but, you can probably afford to waste one banana in the attempt.&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;I thought I'd give this a try myself since (a) it seemed pretty easy and (b) I can always use more non-dairy dessert recipes.  Here's how it came out with 1/4 tsp of guar gum for 2 bananas, after being frozen for two days:&#xD;&#xA;&#xD;&#xA;![Banana &quot;Ice Cream&quot;][1]&#xD;&#xA;&#xD;&#xA;You can see that ice crystal formation is pretty minimal, and although some parts did harden a bit (much like ordinary homemade ice cream with low overrun), they returned to normal consistency within just a few minutes.&#xD;&#xA;&#xD;&#xA;Of course it still *tastes* like frozen bananas, so if I were to do this again I think I'd probably try adding a few other flavours.  Also note that even though the texture is decent, the colour is getting dark, and I have no doubt that this would eventually turn black after enough time in the freezer - and the lemon juice trick doesn't really work so well when the whole thing has been blended up.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/NQmsl.jpg" />
  <row Id="27050" PostHistoryTypeId="2" PostId="13063" RevisionGUID="074a11d5-680f-4e9a-b396-1804c4ac9afd" CreationDate="2011-03-12T17:52:30.740" UserId="3972" Text="I use almond milk as a milk replacement, almost exclusively.  I was about to say when I made pancakes with almond milk they turned out fine, when I realized I made Buttermilk pancakes instead of just regular pancakes.  I compared recipes for normal and buttermilk and noted that there was far less milk called for in the Buttermilk recipe (makes sense).&#xD;&#xA;&#xD;&#xA;In short: you may try finding a recipe that does not call for so much milk, such as a buttermilk pancake recipe.&#xD;&#xA;&#xD;&#xA;For reference, the recipes I compared had 1 1/4 cups of milk in the original recipe versus 1/4 cup in the Buttermilk recipe." />
  <row Id="27051" PostHistoryTypeId="2" PostId="13064" RevisionGUID="6ac3b0ea-01ee-4cb1-afd9-a6a7bd961fb7" CreationDate="2011-03-12T18:06:46.247" UserId="5261" Text="You can use a little olive oil in the water, and it is not full of calories. In fact Evoo is good fat. Next if you want the pasta sauce to stick to the pasta, keep a bit of the pasta water after, drain it and pour back in the water and mix in sauce. Also, the pasta that is pre-packaged in the deli section is major easy to cook. Boil the water, when it boils you'll add the pasta. Usually it cooks really fast. Just watch it, and certain ones will boil and lay on top of the water. Done. Taste is also the best way. Happy Cooking, Ciao!" />
  <row Id="27052" PostHistoryTypeId="6" PostId="403" RevisionGUID="82ba310d-83b4-4f87-a882-bae0bccfd56b" CreationDate="2011-03-12T19:14:39.503" UserId="60" Comment="edited tags" Text="&lt;pasta&gt;" />
  <row Id="27053" PostHistoryTypeId="25" PostId="13048" RevisionGUID="da8d8016-68e5-499a-9603-291a8347a341" CreationDate="2011-03-12T20:23:15.580" Comment="http://twitter.com/#!/StackCooking/status/46667591363723264" />
  <row Id="27056" PostHistoryTypeId="2" PostId="13066" RevisionGUID="36ee9d18-63b4-4344-9e61-eef86a49612e" CreationDate="2011-03-12T22:21:51.317" UserId="5237" Text="I have many cans of tomato paste, &#xD;&#xA;and I am just wanting to get some &#xD;&#xA;ideas on how to use them up." />
  <row Id="27057" PostHistoryTypeId="1" PostId="13066" RevisionGUID="36ee9d18-63b4-4344-9e61-eef86a49612e" CreationDate="2011-03-12T22:21:51.317" UserId="5237" Text="How do I use up my caned tomato paste?" />
  <row Id="27058" PostHistoryTypeId="3" PostId="13066" RevisionGUID="36ee9d18-63b4-4344-9e61-eef86a49612e" CreationDate="2011-03-12T22:21:51.317" UserId="5237" Text="&lt;culinary-uses&gt;&lt;tomatoes&gt;" />
  <row Id="27059" PostHistoryTypeId="2" PostId="13067" RevisionGUID="0fcceeda-6090-47af-a172-88132286693e" CreationDate="2011-03-12T22:30:25.630" UserId="5237" Text="If you use tomato paste the job will be faster, but I don't think it's a good idea to try to make it smooth, the texture will stay but you might be able to whip it in the blender." />
  <row Id="27060" PostHistoryTypeId="2" PostId="13068" RevisionGUID="f7379639-3490-4750-b6e0-f93765598dcc" CreationDate="2011-03-12T22:38:50.567" UserId="4777" Text="If you only use tomato paste infrequently, then you could do as I do: when opening a can (typically only to use a tablespoon full for a recipe), I divide the remainder of the can into tablespoon-sized portions, wrap them individually in plastic wrap, and freeze them until required.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27061" PostHistoryTypeId="2" PostId="13069" RevisionGUID="54334c9b-e991-484a-86c7-cd0f7bda14d0" CreationDate="2011-03-12T22:48:28.360" UserId="5237" Text="**Natural**&#xD;&#xA;&quot;Natural foods&quot; and &quot;all natural foods&quot; are widely used terms in food labeling and marketing with a variety of definitions, some of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in some jurisdictions means that the term assures nothing. The term &quot;organic&quot; has similar implications and has an established legal definition in many countries and an international standard. In some places, the term &quot;natural&quot; is defined and enforced. In others, such as the United States, it has no meaning.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Organic**&#xD;&#xA;Organic foods are those that are produced using environmentally sound methods that do not involve modern synthetic inputs such as pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives." />
  <row Id="27064" PostHistoryTypeId="25" PostId="13066" RevisionGUID="36ff80ca-fac1-4ef8-86d9-c5236d1bd456" CreationDate="2011-03-12T23:23:15.643" Comment="http://twitter.com/#!/StackCooking/status/46712890320891904" />
  <row Id="27065" PostHistoryTypeId="5" PostId="13066" RevisionGUID="d19a7fa6-250e-4ad0-b1ea-6eff9b11cf05" CreationDate="2011-03-13T00:23:58.493" UserId="2569" Comment="spelling correction (especially the title)" Text="I have many cans of tomato paste, and I just want to get some ideas about how to use them up." />
  <row Id="27066" PostHistoryTypeId="4" PostId="13066" RevisionGUID="d19a7fa6-250e-4ad0-b1ea-6eff9b11cf05" CreationDate="2011-03-13T00:23:58.493" UserId="2569" Comment="spelling correction (especially the title)" Text="How do I use up my canned tomato paste?" />
  <row Id="27067" PostHistoryTypeId="24" PostId="13066" RevisionGUID="d19a7fa6-250e-4ad0-b1ea-6eff9b11cf05" CreationDate="2011-03-13T00:23:58.493" Comment="Proposed by 2569 approved by 1259 edit id of 51" />
  <row Id="27068" PostHistoryTypeId="2" PostId="13072" RevisionGUID="b8864fc2-5550-44fe-98fa-86e7e5f36622" CreationDate="2011-03-13T00:27:04.527" UserId="164" Text="To store tomato paste..&#xD;&#xA;&#xD;&#xA;Tomato paste can be stored in fridge for a long time as Doug pointed out. You can try to use the ice cube trays and spread it out into it, then freeze it and take it out and put it into resealable ziplock bags. &#xD;&#xA;&#xD;&#xA;Easy recipe concerning tomato pastes..&#xD;&#xA;&#xD;&#xA;1/ Spread on french bread, Add plenty of cheese, Sprinkle herbs mix on (Basil comes to mind) and you have a mini pizza&#xD;&#xA;2/ Mix olive oil (4 tablespoon) : Tomato paste (2 tablespoon) : Minced garlic (2 teaspoon) together in that proportion. Stir-fry until garlic become golden brown. Then store in fridge. Toss with spaghetti (salted with kosher salt when cooked) when needed. &#xD;&#xA;3/ Pizza!!!!!!!" />
  <row Id="27069" PostHistoryTypeId="2" PostId="13073" RevisionGUID="2a73fe92-120d-4eef-b560-38d85dfd39cc" CreationDate="2011-03-13T00:53:35.587" UserId="3026" Text="My wife has been cutting up some green bell peppers and on the seeds is some dark stuff. The outside was firm and normal looking." />
  <row Id="27070" PostHistoryTypeId="1" PostId="13073" RevisionGUID="2a73fe92-120d-4eef-b560-38d85dfd39cc" CreationDate="2011-03-13T00:53:35.587" UserId="3026" Text="What is the dark stuff inside a green bell pepper?" />
  <row Id="27071" PostHistoryTypeId="3" PostId="13073" RevisionGUID="2a73fe92-120d-4eef-b560-38d85dfd39cc" CreationDate="2011-03-13T00:53:35.587" UserId="3026" Text="&lt;peppers&gt;&lt;bell-peppers&gt;" />
  <row Id="27072" PostHistoryTypeId="5" PostId="13066" RevisionGUID="31907a09-239e-4f3a-abe5-cf25ada54098" CreationDate="2011-03-13T01:01:48.913" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What do you do with left over tomato paste?](http://cooking.stackexchange.com/questions/6636/what-do-you-do-with-left-over-tomato-paste)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have many cans of tomato paste, and I just want to get some ideas about how to use them up." />
  <row Id="27073" PostHistoryTypeId="10" PostId="13066" RevisionGUID="a9b91b6c-05ec-404c-8c99-2ed12ace7f54" CreationDate="2011-03-13T01:01:48.740" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27079" PostHistoryTypeId="25" PostId="13073" RevisionGUID="62f4d5e5-09c2-4d40-8f3b-d892b9f76b10" CreationDate="2011-03-13T05:23:16.100" Comment="http://twitter.com/#!/StackCooking/status/46803487736082434" />
  <row Id="27083" PostHistoryTypeId="2" PostId="13075" RevisionGUID="4f21a04d-a94a-41ef-ae41-ca1e5562f00e" CreationDate="2011-03-13T06:44:06.440" UserId="15" Text="It sounds like it was gassed to stay bright green and firm but the seeds are showing how old it actually is. The pith (the whitish veins on the sides) is also firm on a fresh pepper, if its limp probably due to age." />
  <row Id="27084" PostHistoryTypeId="25" PostId="13024" RevisionGUID="84239e41-297c-4ac2-b704-3432e140d006" CreationDate="2011-03-13T08:23:16.757" Comment="http://twitter.com/#!/StackCooking/status/46848790539415553" />
  <row Id="27085" PostHistoryTypeId="2" PostId="13076" RevisionGUID="aecaefe8-ec18-4af9-8400-1e664a120653" CreationDate="2011-03-13T09:49:29.163" UserId="1719" Text="I struggle to get crispy skin when pan frying fillets. What's the secret?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27086" PostHistoryTypeId="1" PostId="13076" RevisionGUID="aecaefe8-ec18-4af9-8400-1e664a120653" CreationDate="2011-03-13T09:49:29.163" UserId="1719" Text="How can I get crispy skin when pan frying fish?" />
  <row Id="27087" PostHistoryTypeId="3" PostId="13076" RevisionGUID="aecaefe8-ec18-4af9-8400-1e664a120653" CreationDate="2011-03-13T09:49:29.163" UserId="1719" Text="&lt;frying&gt;&lt;fish&gt;" />
  <row Id="27088" PostHistoryTypeId="25" PostId="13076" RevisionGUID="04ff44f7-b76d-4066-955e-257bb8699d8d" CreationDate="2011-03-13T11:23:17.083" Comment="http://twitter.com/#!/StackCooking/status/46894089261694976" />
  <row Id="27089" PostHistoryTypeId="5" PostId="6543" RevisionGUID="8ddab43a-2887-46a0-9bf7-23f417435b8c" CreationDate="2011-03-13T12:21:06.883" UserId="1549" Comment="explain method in first sentence" Text="Try a reduction of the watery part of the tomato. From memory here's the Heston Blumenthal recipe for this,&#xD;&#xA;&#xD;&#xA;Ingredients: 3kg ripe, on the vine tomatoes.&#xD;&#xA;&#xD;&#xA; - Halve the tomatoes;&#xD;&#xA; - Scoop out the insides (seeds, juice and the jelly-like part in the middle) into a strainer set over a sauce pan;&#xD;&#xA; - Push as much liquid through the strainer as you can using a ladle;&#xD;&#xA; - Set over a medium-to-high heat and reduce until you get a ketchup consistency;&#xD;&#xA; - Keep the liquid on the move with a wooden spatula to stop it from burning on the bottom of the pan;&#xD;&#xA; - Taste before adding any additional sugar, it might be sweet enough without.&#xD;&#xA;&#xD;&#xA;I usually peel the tomatoes beforehand and save the tomato meat for soups and sauces." />
  <row Id="27090" PostHistoryTypeId="2" PostId="13077" RevisionGUID="b676ee71-041e-4610-96b1-44e616d4acc1" CreationDate="2011-03-13T12:58:55.617" UserId="1549" Text="You need a hot pan. Use either clarified butter or an oil that can withstand high temperatures without burning. The oil should be quite hot but not at smoking point otherwise the fish closest to the skin will be overcooked and the skin will be charred as well as crispy.&#xD;&#xA;&#xD;&#xA;The pan shouldn't be quite as hot when it comes time to cook the fish skin-up." />
  <row Id="27091" PostHistoryTypeId="2" PostId="13078" RevisionGUID="c70eeea9-68e3-4442-a139-0923687b9122" CreationDate="2011-03-13T14:06:53.297" UserId="5271" Text="I have read that Ceylon cinnamon is sweeter. It is also 3X the price. Is it really worth it?" />
  <row Id="27092" PostHistoryTypeId="1" PostId="13078" RevisionGUID="c70eeea9-68e3-4442-a139-0923687b9122" CreationDate="2011-03-13T14:06:53.297" UserId="5271" Text="What are the benefits of Ceylon cinnamon over Chinese cinnamon?" />
  <row Id="27093" PostHistoryTypeId="3" PostId="13078" RevisionGUID="c70eeea9-68e3-4442-a139-0923687b9122" CreationDate="2011-03-13T14:06:53.297" UserId="5271" Text="&lt;cinnamon&gt;" />
  <row Id="27094" PostHistoryTypeId="2" PostId="13079" RevisionGUID="c04160a0-e236-4240-b0fa-a8d68521a3a5" CreationDate="2011-03-13T14:09:27.097" UserId="4697" Text="On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to stop this?" />
  <row Id="27095" PostHistoryTypeId="1" PostId="13079" RevisionGUID="c04160a0-e236-4240-b0fa-a8d68521a3a5" CreationDate="2011-03-13T14:09:27.097" UserId="4697" Text="Fried rice jumps out of the pan" />
  <row Id="27096" PostHistoryTypeId="3" PostId="13079" RevisionGUID="c04160a0-e236-4240-b0fa-a8d68521a3a5" CreationDate="2011-03-13T14:09:27.097" UserId="4697" Text="&lt;frying&gt;&lt;rice&gt;" />
  <row Id="27097" PostHistoryTypeId="25" PostId="13078" RevisionGUID="d26b2087-ad78-4f7d-8c16-7e1de944acda" CreationDate="2011-03-13T14:23:16.837" Comment="http://twitter.com/#!/StackCooking/status/46939387673575424" />
  <row Id="27098" PostHistoryTypeId="5" PostId="13079" RevisionGUID="bd91f075-c16d-41f8-a170-9cb5da12bed2" CreationDate="2011-03-13T14:29:48.000" UserId="4697" Comment="added 1 characters in body" Text="On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?" />
  <row Id="27099" PostHistoryTypeId="2" PostId="13080" RevisionGUID="747acf32-bc6a-40bb-a507-b95c7bb1612a" CreationDate="2011-03-13T14:31:48.927" UserId="5271" Text="Ground cinnamon is less expensive then cinnamon sticks. I've read that it is also more flavorful. However, cinnamon sticks last a lot longer. Also, ground cinnamon is likely to have mystery ingredients. Will I (a cinnamon nut) be disappointed if I stock up on cinnamon sticks instead of ground cinnamon?" />
  <row Id="27100" PostHistoryTypeId="1" PostId="13080" RevisionGUID="747acf32-bc6a-40bb-a507-b95c7bb1612a" CreationDate="2011-03-13T14:31:48.927" UserId="5271" Text="Why buy ground cinnamon instead of cinnamon sticks?" />
  <row Id="27101" PostHistoryTypeId="3" PostId="13080" RevisionGUID="747acf32-bc6a-40bb-a507-b95c7bb1612a" CreationDate="2011-03-13T14:31:48.927" UserId="5271" Text="&lt;cinnamon&gt;" />
  <row Id="27102" PostHistoryTypeId="2" PostId="13081" RevisionGUID="2de3f5ef-5651-4dd1-93c7-e9c4fd44f7b9" CreationDate="2011-03-13T16:02:24.100" UserId="3026" Text="Why not buy a [grease or splatter screen][1] to place over the pan?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Grips-Splatter-Screen-Folding-Handle/dp/B0007VO0DU" />
  <row Id="27103" PostHistoryTypeId="2" PostId="13082" RevisionGUID="cb510d58-0a11-4366-be28-20a01424c7b6" CreationDate="2011-03-13T16:10:39.567" UserId="41" Text="I *highly* doubt that ground cinnamon is &quot;likely to have mystery ingredients&quot;.  Ground spices are just the whole spices, ground up.&#xD;&#xA;&#xD;&#xA;In fact there's nothing particularly unique about cinnamon in this respect.  The reason to buy ground spices is the same reason to buy ground meat: Because you don't have a reliable spice grinder, or just for general convenience.&#xD;&#xA;&#xD;&#xA;Cinnamon sticks don't last *forever*, though.  I would still try to use them up within a year or two." />
  <row Id="27105" PostHistoryTypeId="25" PostId="13080" RevisionGUID="5463a0b3-b371-4ec1-968f-f9be5e4d71c3" CreationDate="2011-03-13T17:23:17.400" Comment="http://twitter.com/#!/StackCooking/status/46984688623034368" />
  <row Id="27106" PostHistoryTypeId="2" PostId="13084" RevisionGUID="aed4d598-4c9b-4cc9-9ddc-4fdd6c094302" CreationDate="2011-03-13T17:26:06.463" UserId="5252" Text="A good tip is not to move the fish around too much in the pan. Just leave it in place until it should be about ready to turn (You can gently lift a corner of the fish to check but just don't shake it around in the pan very much). " />
  <row Id="27107" PostHistoryTypeId="2" PostId="13085" RevisionGUID="ae449bc8-df68-48b7-8cbb-7eb18df5d607" CreationDate="2011-03-13T17:34:21.693" UserId="5162" Text="They both have a similar flavour but Ceylon cinnamon but your right that it can be slightly sweeter. It also has a different texture (more crumbly) which you may prefer for use in recipes. Chinese cinnamon does have a stronger flavour but some people actually prefer this so it's really just a matter of taste so it's difficult to say whether it's 'worth it'. It can be difficult to get hold of hence it being so expensive. If you're a huge cinnamon fan perhaps purchase yourself a small amount so that you can compare?" />
  <row Id="27108" PostHistoryTypeId="2" PostId="13086" RevisionGUID="2c643cab-1ef5-432a-b038-dc12cfc38eae" CreationDate="2011-03-13T17:41:30.500" UserId="568" Text="Are there natural spices that taste umami? I don't want to use MSG in my food, but I'd like to add some umami flavour." />
  <row Id="27109" PostHistoryTypeId="1" PostId="13086" RevisionGUID="2c643cab-1ef5-432a-b038-dc12cfc38eae" CreationDate="2011-03-13T17:41:30.500" UserId="568" Text="What spices taste umami?" />
  <row Id="27110" PostHistoryTypeId="3" PostId="13086" RevisionGUID="2c643cab-1ef5-432a-b038-dc12cfc38eae" CreationDate="2011-03-13T17:41:30.500" UserId="568" Text="&lt;spices&gt;" />
  <row Id="27111" PostHistoryTypeId="2" PostId="13087" RevisionGUID="50419ec9-1201-42b4-b9a4-f37c5ec98609" CreationDate="2011-03-13T18:28:13.210" UserId="4483" Text="Pretty much umami tastes of umami, spices taste of whichever spice. It's rather like saying which spices taste salty because I don't want to use salt - only spices with salt are going to taste salty &#xD;&#xA;&#xD;&#xA;If you don't want to use synthetic MSG you can always use a 'natural' source of it but it's still the same chemical" />
  <row Id="27112" PostHistoryTypeId="2" PostId="13088" RevisionGUID="0b86b422-512f-4777-8460-3c8a68660619" CreationDate="2011-03-13T18:30:22.973" UserId="2125" Text="I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil.&#xD;&#xA;When making fried rice, I use &quot;day old&quot; rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.&#xD;&#xA;&#xD;&#xA;Give this a shot and let me know if your fried rice still comes out like you want it to." />
  <row Id="27113" PostHistoryTypeId="2" PostId="13089" RevisionGUID="8c0b1927-c505-4b87-9dfe-83e947851bc7" CreationDate="2011-03-13T18:30:56.187" UserId="4504" Text="I agree that the idea of a general purpose reference book is useful -- I also like *How to Cook Everything* and the (old version of) *Joy of Cooking*, but I'm not sure if that's the best way to start learning to cook.  These large books can seem intimidating and overwhelming to the total beginner.  &#xD;&#xA;&#xD;&#xA;My favourite book for the beginner is actually an excellent children's cookbook, *Elliot's Extraordinary Cookbook*.  It's originally Swedish and has lovely illustrations and lots of food information (as well as a bit of a story) along with the recipes.  It's not at all condescending and includes a wide range of recipes that would result in some great basic skills and general confidence in the kitchen.  There are simple recipes with things like potatoes and eggs, but also recipes for stuff like yeast bread and baked fish in tin foil parcels.  I think it's a lot more approachable as a first book, than a general purpose reference.&#xD;&#xA;&#xD;&#xA;If you want something a little more &quot;grown up&quot;, then I would suggest something like *Jamie's Dinners* or *Jamie's Ministry of Food* (published as *Jamie's Food Revolution* in the US).  Both these have a selection of useful basic recipes, written in a simple, clear way.  The latter book was specifically written with non-cooks as the intended audience (and released in relation to the tv shows of the same the name)." />
  <row Id="27114" PostHistoryTypeId="2" PostId="13090" RevisionGUID="822bd499-5c6d-49f3-a8c9-ef2f66069589" CreationDate="2011-03-13T18:32:45.563" UserId="1906" Text="Though not exactly a spice, fish sauce (nam pla in Thai i believe) is a great source of umami.&#xD;&#xA;&#xD;&#xA;Besides MSG you are not going to find umami-rich spices. There are certain foods are a produced as a concentration (such as fish sauce) and others that are used as an umami source, such as the rind from a block of Parmesan cheese in certain soup stocks." />
  <row Id="27115" PostHistoryTypeId="5" PostId="13090" RevisionGUID="69b1640c-4eb6-4e64-b09c-eeba7fe02c16" CreationDate="2011-03-13T18:41:07.473" UserId="1906" Comment="added 521 characters in body" Text="Though not exactly a spice, fish sauce (nam pla in Thai i believe) is a great source of umami.&#xD;&#xA;&#xD;&#xA;Besides MSG you are not going to find umami-rich spices. Not exactly. There are certain foods are a produced as a concentration (such as fish sauce) to maximize glutamates (that which makes umami, umami) and others that are used as an umami source such as the rind from a block of Parmesan cheese in certain soup stocks.&#xD;&#xA;&#xD;&#xA;Word of caution about fish sauce: It is very powerful and cannot be used nearly as ubiquitously as MSG. It is very pungent and a drop too many in a bowl of soup will make its presence known, and that is not that you want. With that said, fish sauce is my secret weapon in the kitchen. I use it in any savory dish that lacks depth of flavor (umami.) I've used in classic chilis, all sorts of soups and chowders and of course in Asian-style stir fries." />
  <row Id="27116" PostHistoryTypeId="2" PostId="13091" RevisionGUID="8884462e-8594-45fa-9963-ca47e9882e13" CreationDate="2011-03-13T18:48:57.573" UserId="4504" Text="The different types of cinnamon are the bark from different types of trees (of the same genus), so naturally, the flavour is a bit different.  Which type of cinnamon is more traditional for a particular dish depends on which type of tree grows in that region.  It's not so much a case of one being better than the other, but that one might suit the recipe you're preparing better than the other. &#xD;&#xA;&#xD;&#xA;Almost all cinnamon available in North America is the &quot;Cassia&quot; cinnamon and it has a spicier flavour, is a darker colour, and when sold in sticks is thick, hard, and forms a loose double-roll shape.  &quot;True&quot; cinnamon from Sri Lanka is milder, has a lighter colour, and when sold in sticks is more papery, brittle, and forms a tight single spiral shape.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27117" PostHistoryTypeId="2" PostId="13092" RevisionGUID="a29ac8aa-bdd9-4a56-8fdd-de90a5994bf8" CreationDate="2011-03-13T18:55:43.990" UserId="5275" Text="Gilladian is very correct about using silica dessicant packages except for these issues...&#xD;&#xA;&#xD;&#xA;1. The Silica that turns pink when it has absorbed moisture is known as &quot;indcating silica gel&quot; and has a chemical in it that is NOT FOOD SAFE! (you can find out about it on line).&#xD;&#xA;&#xD;&#xA;2. The silica packets found in prescription drugs often contain other ingredients like carbon (which absorbs odors), and some others I won't go into.&#xD;&#xA;&#xD;&#xA;3. The silica packets found in prescription drugs have been mostly 'used up' by keeping the drugs fresh so the drug companies can get a longer shelf life.&#xD;&#xA;&#xD;&#xA;That said, I found a wonderful product called Dry Spice that is especially made to put in with sugar, spices, almost everything.  It is the perfect size and shape to fit in any size spice jar or whatever, is 100% natural, and perfectly food safe...and wors REALLY GOOD!&#xD;&#xA;Check out www.dryspice.com and you will see what I mean.&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="27118" PostHistoryTypeId="2" PostId="13093" RevisionGUID="18addf0a-03f3-422f-8bd1-1d32bd279012" CreationDate="2011-03-13T19:49:06.273" UserId="5277" Text="Do not crowd too many pieces of fish if you are frying little pieces. The pan and oil have to be VERY hot. Do not shake the pan." />
  <row Id="27119" PostHistoryTypeId="6" PostId="13080" RevisionGUID="e5e71cf2-86e8-4060-99a1-64d379406246" CreationDate="2011-03-13T20:23:23.163" UserId="5273" Comment="It also touches the topic of ground things and hence grinding; so, I tag it accordingly." Text="&lt;cinnamon&gt;&lt;grinding&gt;" />
  <row Id="27120" PostHistoryTypeId="24" PostId="13080" RevisionGUID="e5e71cf2-86e8-4060-99a1-64d379406246" CreationDate="2011-03-13T20:23:23.163" Comment="Proposed by 5273 approved by 60 edit id of 52" />
  <row Id="27121" PostHistoryTypeId="2" PostId="13094" RevisionGUID="f73f29eb-b563-448c-801c-98066fb4dda8" CreationDate="2011-03-13T22:14:45.833" UserId="331" Text="This is what I use currently - a drill on a high speed using the micro mixer attachement. I think [Dremel Stylus][1] on low would work as well, but I don't have that one.&#xD;&#xA;&#xD;&#xA;When I make waffles for 4 people, I use 4 yolks and my immersion blender gets the traction needed, but for two yolks I need a narrow glass and this.&#xD;&#xA;&#xD;&#xA;![Drill Mixer][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dremel.com/en-us/Tools/Pages/ToolDetail.aspx?pid=1100&#xD;&#xA;  [2]: http://i.stack.imgur.com/YnrHp.png" />
  <row Id="27122" PostHistoryTypeId="2" PostId="13095" RevisionGUID="e716aa78-3455-499a-8445-b4793718c391" CreationDate="2011-03-13T22:55:47.747" UserId="3432" Text="Different applications, sticks are mainly used when you wish to infuse a cinnamon flavour in a dish, where the spices are removed at the end, a biryani is a good example.  Ground cinnamon is used when the spice is to be left in, or be present throughout a substance, like in cakes for instance.&#xD;&#xA;&#xD;&#xA;Ground cinnamon will leave a stronger flavour partly because it is left in and possibly due to the flavour extracting easier due to higher surface area and broken structure.&#xD;&#xA;&#xD;&#xA;Cinnamon is notoriously hard to grind smoothly, so people tend to buy both for their respective uses." />
  <row Id="27123" PostHistoryTypeId="25" PostId="13086" RevisionGUID="50e5f969-3778-4f26-8cbf-73da84a683ac" CreationDate="2011-03-13T23:23:17.847" Comment="http://twitter.com/#!/StackCooking/status/47075286579294209" />
  <row Id="27125" PostHistoryTypeId="2" PostId="13096" RevisionGUID="160000dd-1158-49a1-bf31-b57d4108decd" CreationDate="2011-03-14T01:39:41.223" UserId="1000" Text="I once tried to make some cookies and assumed that melted butter would be the same as softened butter.  It didn't work out...  &#xD;&#xA;&#xD;&#xA;Why does it make a difference if you use softened or melted butter?  Seems like it all ends up the same if you beat it into a recipe..." />
  <row Id="27126" PostHistoryTypeId="1" PostId="13096" RevisionGUID="160000dd-1158-49a1-bf31-b57d4108decd" CreationDate="2011-03-14T01:39:41.223" UserId="1000" Text="Why is there a difference between softened and melted butter when baking?" />
  <row Id="27127" PostHistoryTypeId="3" PostId="13096" RevisionGUID="160000dd-1158-49a1-bf31-b57d4108decd" CreationDate="2011-03-14T01:39:41.223" UserId="1000" Text="&lt;baking&gt;&lt;butter&gt;" />
  <row Id="27128" PostHistoryTypeId="2" PostId="13097" RevisionGUID="34bab954-e172-4cf7-a0c0-69c3dfee7e95" CreationDate="2011-03-14T01:48:30.013" UserId="5278" Text="Near East Boxed Couscous is the best. Easy to make and after it is cooked through put in anything you want. I make the Pine Nut one in the microwave. Easy as pie. Then add shrimp, canned veggies, anything. Perfect every time. Never burned. You put in the water, and butter or oil, I like Olive Oil and seasoning packet, cook for 5 to 6 min. pour in couscous cover and in five minutes couscous. " />
  <row Id="27129" PostHistoryTypeId="2" PostId="13098" RevisionGUID="48217d88-13ce-424a-8dc1-9116805c7b5e" CreationDate="2011-03-14T01:57:10.737" UserId="5279" Text="After spending many hours (if not days) searching for a recipe which fits this bill, I would like to know if anybody out there has such a recipe?&#xD;&#xA;&#xD;&#xA;Ideally, I would like the following:&#xD;&#xA;&#xD;&#xA;- soya milk (due to milk allergy);&#xD;&#xA;- little to no sugar;&#xD;&#xA;- as few eggs as possible (due to egg allergy);&#xD;&#xA;- whole wheat flour;&#xD;&#xA;&#xD;&#xA;If anybody has something to that effect, then please do post it here!&#xD;&#xA;&#xD;&#xA;Thank you all.&#xD;&#xA;&#xD;&#xA;Mick." />
  <row Id="27130" PostHistoryTypeId="1" PostId="13098" RevisionGUID="48217d88-13ce-424a-8dc1-9116805c7b5e" CreationDate="2011-03-14T01:57:10.737" UserId="5279" Text="Soya &quot;Milk&quot; Whole Wheat Pancake Recipe?" />
  <row Id="27131" PostHistoryTypeId="3" PostId="13098" RevisionGUID="48217d88-13ce-424a-8dc1-9116805c7b5e" CreationDate="2011-03-14T01:57:10.737" UserId="5279" Text="&lt;pancakes&gt;" />
  <row Id="27132" PostHistoryTypeId="2" PostId="13099" RevisionGUID="1a0193ca-a060-4776-94ae-40941d613673" CreationDate="2011-03-14T02:15:36.997" UserId="67" Text="Basically, when recipies call for softened butter, they use the creaming method; the sugar and butter are mixed together in such a way that the sugar cuts little air bubbles into the sugar.  These little bubbles can add some extra puff to the cookies.&#xD;&#xA;&#xD;&#xA;If you melt the butter first, not only do you not have those air bubbles, but there's water in butter, so you'll end up getting some gluten development when you mix in the flour and make a chewy cookie ... but more importatly, without the fat being (near) solid, the cookie will slump a lot more, and spread out before it cooks (assuming you haven't otherwise adjusted the recipe to compensate).&#xD;&#xA;&#xD;&#xA;There *are* cookie recipes that call for melted butter; [compare the three recipies from the &quot;Three Chips for Sister Martha&quot; episode of Good Eats][1]; the &quot;chewy&quot; cookie uses melted butter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html" />
  <row Id="27133" PostHistoryTypeId="25" PostId="13096" RevisionGUID="e23c2caa-adb0-434f-bdfd-7dde3cf9b48b" CreationDate="2011-03-14T02:23:17.800" Comment="http://twitter.com/#!/StackCooking/status/47120585834237952" />
  <row Id="27134" PostHistoryTypeId="2" PostId="13100" RevisionGUID="e1d86ce5-575b-4bf9-b355-e1d6937199fc" CreationDate="2011-03-14T02:44:21.027" UserId="67" Text="It likely depends on what you're doing with it; most recipes from the U.S. are written for cassia, and it's got more a punch to it than ceylon cinnamon, and in my opinion (it might just be because it's what I'm used to), it holds up better to longer cooking times like what you'd have from baking.&#xD;&#xA;&#xD;&#xA;Ceylon desn't have the same sort of heat, but it's not as one-dimensional; it tends to have some almost citrus notes to it.&#xD;&#xA;&#xD;&#xA;All that being said, I'm not sure which is the standard in most recipes that call for 'cinnamon' ... I *think* that south american cooking uses ceylon, not cassia.&#xD;&#xA;&#xD;&#xA;I'd say that it's sort of like cold-pressed extra virgin olive oil -- it's good for finishing touches, but it's a waste to substitute it all the time." />
  <row Id="27135" PostHistoryTypeId="5" PostId="13056" RevisionGUID="d5383c3a-97dc-4af6-ac40-a2d014af21fe" CreationDate="2011-03-14T02:46:12.203" UserId="5253" Comment="corrected spelling" Text="How you prep the chicken is also as important as how you cook it. Cooking method is only half of the answer. Brining the meat in a salty/sugary/acidic solution will go a long way in adding flavor and making the meat moist and tender." />
  <row Id="27137" PostHistoryTypeId="5" PostId="784" RevisionGUID="f2d52604-f631-4a65-bf05-d0f17de64efb" CreationDate="2011-03-14T03:06:55.797" UserId="67" Comment="added pancakes" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US) generally refers to puffy item made from a thick leavened batter (also hotcakes, griddlecakes, or flapjacks).&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27138" PostHistoryTypeId="2" PostId="13101" RevisionGUID="3d63729a-9688-45a4-bdfb-675d7fbbb44f" CreationDate="2011-03-14T03:36:20.920" UserId="446" Text="I have a friend that is about to open a food truck and he has asked me to use my burger recipe.  I have spent a long time perfecting it, but I have always made it with thick patties meant for the grill and not for the griddle, which is all he will have inside the truck.  Since the best griddled burgers are the smashed patty type, I want to adapt my recipe to work well with this new cooking method.  Am I going to need to play with my seasoning/spicing ratio?" />
  <row Id="27139" PostHistoryTypeId="1" PostId="13101" RevisionGUID="3d63729a-9688-45a4-bdfb-675d7fbbb44f" CreationDate="2011-03-14T03:36:20.920" UserId="446" Text="Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?" />
  <row Id="27140" PostHistoryTypeId="3" PostId="13101" RevisionGUID="3d63729a-9688-45a4-bdfb-675d7fbbb44f" CreationDate="2011-03-14T03:36:20.920" UserId="446" Text="&lt;hamburgers&gt;&lt;griddle&gt;&lt;food-truck&gt;" />
  <row Id="27141" PostHistoryTypeId="5" PostId="13099" RevisionGUID="35da6d77-cf29-477a-adbc-f4919731b72e" CreationDate="2011-03-14T03:43:07.187" UserId="446" Comment="changed sugar to butter to preserve meaning" Text="Basically, when recipies call for softened butter, they use the creaming method; the sugar and butter are mixed together in such a way that the sugar cuts little air bubbles into the butter.  These little bubbles can add some extra puff to the cookies.&#xD;&#xA;&#xD;&#xA;If you melt the butter first, not only do you not have those air bubbles, but there's water in butter, so you'll end up getting some gluten development when you mix in the flour and make a chewy cookie ... but more importatly, without the fat being (near) solid, the cookie will slump a lot more, and spread out before it cooks (assuming you haven't otherwise adjusted the recipe to compensate).&#xD;&#xA;&#xD;&#xA;There *are* cookie recipes that call for melted butter; [compare the three recipies from the &quot;Three Chips for Sister Martha&quot; episode of Good Eats][1]; the &quot;chewy&quot; cookie uses melted butter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html" />
  <row Id="27142" PostHistoryTypeId="2" PostId="13102" RevisionGUID="79fe264e-9cda-4ca3-ad59-bd8c5dcafd55" CreationDate="2011-03-14T03:44:02.830" UserId="67" Text="I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... &#xD;&#xA;&#xD;&#xA;How many fundamentally different regional types of 'pancake' are there?  Either stuff called a 'pancake' or 'pan cake' in English, or where the literal translation to English is 'pan cake', even if it's qualified in some way (eg, a 'potato pancake') &#xD;&#xA;&#xD;&#xA;(I'm not interested solely in wheat batter based pancakes ... I'm actually interested in finding items that are the furthest away from American pancakes, but that some group would still call a 'pancake')" />
  <row Id="27143" PostHistoryTypeId="1" PostId="13102" RevisionGUID="79fe264e-9cda-4ca3-ad59-bd8c5dcafd55" CreationDate="2011-03-14T03:44:02.830" UserId="67" Text="How many different varieties of 'pancake' are there?" />
  <row Id="27144" PostHistoryTypeId="3" PostId="13102" RevisionGUID="79fe264e-9cda-4ca3-ad59-bd8c5dcafd55" CreationDate="2011-03-14T03:44:02.830" UserId="67" Text="&lt;language&gt;&lt;pancakes&gt;" />
  <row Id="27145" PostHistoryTypeId="2" PostId="13103" RevisionGUID="2c480acd-5a6c-4d91-a5d1-9b4acfdc7966" CreationDate="2011-03-14T03:54:31.800" UserId="3479" Text="Does your burger recipe rely on the center of the burger being medium rare?  If so, you may have a problem with the spice ratio because your cooking technique will produce different types of doneness on the grill vs. the griddle.&#xD;&#xA;&#xD;&#xA;With the grill you get a higher quantity of crispy burny bits (the Maillard reaction) than you will on a griddle (temperature generally in the high 300s F, as opposed to much higher grill heat).  With the grill at home you can go for a rare to medium rare center. with a lunch truck, you had best go for medium well for safety's sake (and possible legalities). &#xD;&#xA;&#xD;&#xA;The easiest way to know how your recipe will work under griddle conditions is to test it.  Make up your burger, pat it thin and cook it all the way through in a medium heat fry pan (not my favorite way to have a burger, but classic griddle approach).  If all is well, you're done.  If not, well, you've already perfected it once, you'll need to decide what changes need to be made.&#xD;&#xA;&#xD;&#xA;But I'm betting that perfection will carry through to the griddle burger just fine." />
  <row Id="27146" PostHistoryTypeId="2" PostId="13104" RevisionGUID="3a2fe23d-c6a6-400e-890d-1cd5ec8a3aa4" CreationDate="2011-03-14T04:19:33.370" UserId="3479" Text="The thing that gives you a crispy skin is lightly dredging the fillets in seasoned flour.  Shake off any excess.  I use half regular butter and half olive oil, and add the fillets when the water in the butter has boiled off but before the butter has browned much.&#xD;&#xA;&#xD;&#xA;Flip the fillets only once.  &#xD;&#xA;&#xD;&#xA;As mentioned, don't crowd the pan, as you need any water to escape so that the fish grills, rather than steams.&#xD;&#xA;&#xD;&#xA;When done, put the fillets on a plate, then deglaze the pan with butter and lemon juice to make a nice sauce for the fish.  You can also add slivered almonds and/or capers.&#xD;&#xA;&#xD;&#xA;But the flour is what takes care of the browning/crispiness and it works every time." />
  <row Id="27147" PostHistoryTypeId="5" PostId="13102" RevisionGUID="ed20e964-9e13-49f8-a445-8fee714349da" CreationDate="2011-03-14T04:35:41.163" UserId="67" Comment="added update section." Text="I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... &#xD;&#xA;&#xD;&#xA;How many fundamentally different regional types of 'pancake' are there?  Either stuff called a 'pancake' or 'pan cake' in English, or where the literal translation to English is 'pan cake', even if it's qualified in some way (eg, a 'potato pancake') &#xD;&#xA;&#xD;&#xA;(I'm not interested solely in wheat batter based pancakes ... I'm actually interested in finding items that are the furthest away from American pancakes, but that some group would still call a 'pancake')&#xD;&#xA;&#xD;&#xA;**update** : oddly enough, this is indirectly a followup to my question on [overpressurizing whipped cream][1].  It was for a contest at my place of work called &quot;Your Science as Food&quot;, and well, [I won][2], so I'm trying to come up with a follow-up for next year.  I've done the heliophysics theme for the last two years, by &quot;my science&quot; is actually [information science][3], so I was thinking about having an exhibit with lots of 'pancake' items, and having a little survey of 'is it a pancake?' similar to this [But Is It a Sandwich?][4] survey, and want to find things that people will have to think about for a while if it's a 'pancake' or not.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10885/overpressurizing-a-cream-whipper&#xD;&#xA;  [2]: http://geeked.gsfc.nasa.gov/?p=5355&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Information_science&#xD;&#xA;  [4]: http://paninihappy.com/but-is-it-a-sandwich/" />
  <row Id="27148" PostHistoryTypeId="2" PostId="13105" RevisionGUID="ece8e505-51df-4f3d-b866-bf911e5c7002" CreationDate="2011-03-14T04:38:03.743" UserId="266" Text="I like the pork in sweet and sour pork to be crunchy, so I deep-fry it and only add the sauce at the last second - or often just have it on the side.  I'm thinking of making a big batch of S&amp;S for a party, and I'm trying to figure out if I can do the deep-frying early, but still have the pork be crunchy.&#xD;&#xA;&#xD;&#xA;Is there any way to do this, either by changing my cooking technique or by storing it a certain way?  Even if I can do it the day before, it'd dramatically simplify the party logistics.&#xD;&#xA;" />
  <row Id="27149" PostHistoryTypeId="1" PostId="13105" RevisionGUID="ece8e505-51df-4f3d-b866-bf911e5c7002" CreationDate="2011-03-14T04:38:03.743" UserId="266" Text="Is it possible to keep battered deep-fried (pork) crunchy?" />
  <row Id="27150" PostHistoryTypeId="3" PostId="13105" RevisionGUID="ece8e505-51df-4f3d-b866-bf911e5c7002" CreationDate="2011-03-14T04:38:03.743" UserId="266" Text="&lt;storage-method&gt;&lt;deep-frying&gt;" />
  <row Id="27151" PostHistoryTypeId="2" PostId="13106" RevisionGUID="59d82218-6519-4a11-b20b-baa27eb3cc09" CreationDate="2011-03-14T04:57:39.910" UserId="363" Text="Fry, freeze, and re-heat in oven" />
  <row Id="27152" PostHistoryTypeId="25" PostId="13101" RevisionGUID="00d92cbe-0736-49b1-ab0d-af6562680fcc" CreationDate="2011-03-14T05:23:17.800" Comment="http://twitter.com/#!/StackCooking/status/47165884485206016" />
  <row Id="27153" PostHistoryTypeId="2" PostId="13107" RevisionGUID="ff0383f2-7766-4937-b493-0d88927863ca" CreationDate="2011-03-14T05:29:21.903" UserId="5281" Text="I don't remember whether I've ever seen a teapot or cup break apart the first time it was filled with boiling water.  But I have seen cups develop cracks.  Being wide open at the top, it's easy to see a new crack in a cup.  Pots are a different story.  The small openings limit both light and sight, so cracking may not become apparent until it works its way to the outside.  Once it works its way through, it will just keep getting bigger and the pot weaker.    &#xD;&#xA;&#xD;&#xA;I imagine none of us remember seeing a pot break apart because of modern improvements in the chemistry, molding, firing, and handling of china.  With fewer faults in the finished clay, the effects of rapid heating aren't so severe.  But an old-fashioned pot or cup deserves gradual pre-heating for two reasons.  The liklihood of faults due to manufacturing of older goods is one.  The liklihood of hidden damage due to long use is the other.  When you  bring a teapot home from an estate sale or an antique shop,  you may not be able to tell if there are already cracks inside the pot.  There may even be hairline cracks on the outside, so fine that you can't see them easily.  Whether  inside or out, the cracks will surely suffer from boiling water unless gradually preheated.  &#xD;&#xA;&#xD;&#xA;I've come up with a quick and energy-efficient way to gradually preheat a china pot or cup.  While the kettle is on the fire, I put a small amount of cool tap water into the pot or cup, then pop it into the microwave for 20 to 60 seconds, depending on size.  When the kettle is ready, the pot or cup is ready. &#xD;&#xA;&#xD;&#xA;Nuking a pot or a cup might seem like drastic pre-heating, but it is slow-w-w-w by comparison with the instantaneous heating that comes with boiling water.   &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27154" PostHistoryTypeId="5" PostId="12499" RevisionGUID="c2b35666-198e-4d48-925c-b8fb52294634" CreationDate="2011-03-14T07:45:06.797" UserId="2188" Comment="spelling" Text="Microwave the potatoes before putting them in the oven for about 7 minutes(start with 5 minutes, add 30 seconds every time till done), covered with a little water (very little, couple of spoons full)(potatoes whole or sliced)&#xD;&#xA;&#xD;&#xA;Make sure you're not using a 'heavy' oven dish, glass ones can taka a long time to heat up. Place the oven dish into the oven while heating and add a drop of oil. When you put in the potatoes you should hear a little 'hiss' indicating the termperature is right." />
  <row Id="27155" PostHistoryTypeId="2" PostId="13108" RevisionGUID="ff75a847-4217-41cc-8129-86c6cee6e4f8" CreationDate="2011-03-14T07:53:04.743" UserId="2188" Text="Just try some recipes and check which ones taste good enough, experiment. &#xD;&#xA;&#xD;&#xA;I'd add a little water to the soy milk just to thin it a bit. &#xD;&#xA;Try and mix the whole wheat flour with some additions. If no one is allergic to Bran i would add some. Adding bran and cooking with just a little too much oil should give a nice 'pancake' look." />
  <row Id="27156" PostHistoryTypeId="2" PostId="13109" RevisionGUID="374954e6-3066-4e05-81d3-01ab86661080" CreationDate="2011-03-14T07:54:19.097" UserId="611" Text="I can think of several &quot;bread&quot;-like dishes that are made in a pan. Since they're all from cultures where I don't speak the language, I can't say for the translation of the name.&#xD;&#xA;&#xD;&#xA; - Ethiopian Injera - This is a bread made from wheat flour and teff flour with water, left out for three days to rise (think sourdough without a starter) and then cooked in a pan. It's quite sour, but has exactly the consistency of a fluffy pancake. This is the main staple of Ethiopian diet, served with a number of different &quot;sauces&quot;.&#xD;&#xA; - Druze Pitta - This is a little different from a regular Pitta, as it doesn't have a pocket, and isn't baked so much as done on the top of a convex pan. The idea is similar to a flour tortilla, but the flavour is different.&#xD;&#xA; - Yemeni / Israeli Malawach - This is a pastry similar to filo or puff pastry, but with more margarine. It is then fried in a pan and served hot with crushed tomatoes and a hard-boiled egg on the side.&#xD;&#xA; - French Toast (pain perdu) - I'm not sure if this qualifies, but it is a slice of bread (already baked) drenched in egg and then fried in a pan.&#xD;&#xA;&#xD;&#xA;I can't think of anything else right now, but I'm sure there are plenty more.&#xD;&#xA;" />
  <row Id="27157" PostHistoryTypeId="25" PostId="13102" RevisionGUID="2aab5514-4602-410c-aae7-bfa68eb97021" CreationDate="2011-03-14T08:23:17.523" Comment="http://twitter.com/#!/StackCooking/status/47211181542359040" />
  <row Id="27158" PostHistoryTypeId="2" PostId="13110" RevisionGUID="a740971d-f943-4202-8751-2f662d996fae" CreationDate="2011-03-14T09:06:26.143" UserId="4194" Text="As others have said, there are few spices with umami. However, if you're looking for something that you can use in the same way as a spice, then I suggest simply blitzing dried porcini (cep) mushrooms in a blender or grinder into a fine powder and using that. It has a deep umami flavour - try rubbing it on a steak before cooking and you'll be blown away." />
  <row Id="27159" PostHistoryTypeId="2" PostId="13111" RevisionGUID="d5385b69-4634-4c65-8a8a-91a0b9afee4e" CreationDate="2011-03-14T09:41:29.050" UserId="4127" Text="The two things that come to mind are Yeast extract (Marmite, Vegemite, Cenovis etc.) and soy sauce. I don't know if you'd classify those as spices, though." />
  <row Id="27160" PostHistoryTypeId="2" PostId="13112" RevisionGUID="93409ab6-f6be-4fa1-ae89-8a4f9ca25b45" CreationDate="2011-03-14T10:20:11.717" UserId="611" Text="My secret weapon, before I became the rampant vegetarian I am today, used to be Worcestershire sauce. It is quite high in umami, probably because of the anchovies involved.&#xD;&#xA;For that reason, other ideas would be anchovie paste, or any far eastern fish sauce.&#xD;&#xA;&#xD;&#xA;Aside from that, any reduced mushroom stock would server you well. I sometimes pour boiling water over dried shiitake mushrooms and let it sit for a while. Then I reduce the liquid and use that as flavouring.&#xD;&#xA;&#xD;&#xA;I'm still looking for a good vegetable (not animal/bacteria/fungus) source of umami. Let me know if you find one. Sadly, I don't think one exists.&#xD;&#xA;" />
  <row Id="27161" PostHistoryTypeId="2" PostId="13113" RevisionGUID="c99274f8-530b-4294-8bcf-b425403154b6" CreationDate="2011-03-14T10:43:26.283" UserId="3203" Text="The secret to crisp sweet and sour pork is mostly how you serve it&#xD;&#xA;&#xD;&#xA;Roast, BBQ, grill (whatever you like) the pork so it fully cooked, but on the lighter side of done. Cut into bite sized pieces&#xD;&#xA;&#xD;&#xA;If you want to deep fry (not actually required) use a thin and light tempura style batter (flour, baking soda, beer mixed for ten seconds works OK). Drain well. This can be done the day before and keep it in an airtight container, but reheating is as much trouble as fresh deep frying. Remember, using a thin light batter mean deep frying only takes a minute&#xD;&#xA;&#xD;&#xA;If not deep frying, I finish and reheat under the grill (broiler) till it just starts to smoke&#xD;&#xA;&#xD;&#xA;Use a hot Chinese style serving platter and poor in all your sweet and sour sauce fresh from the wok. The sauce and the platter should be piping hot, it doesn't matter if the the pork is not that hot&#xD;&#xA;&#xD;&#xA;Pile the middle of the platter with freshly shredded raw cabbage and onion. This should make a low flat island in the sauce just breaking the surface of the sauce. You can use wok fried capsicum, onion, carrots etc instead of cabbage (not as good!)&#xD;&#xA;&#xD;&#xA;Carefully pile the pork pieces onto the island&#xD;&#xA;&#xD;&#xA;For extra zing add more shredded raw onion on top&#xD;&#xA;&#xD;&#xA;For a coastal style, and some fresh shredded coconut and/or mango (not to everyone's taste)&#xD;&#xA;&#xD;&#xA;Serve immediately with a large serving spoon, so guests can scoop up the sauce and pork all in one go&#xD;&#xA;" />
  <row Id="27162" PostHistoryTypeId="25" PostId="13105" RevisionGUID="76ae4cea-9bbe-475e-ae64-d634bf4d6323" CreationDate="2011-03-14T11:23:17.570" Comment="http://twitter.com/#!/StackCooking/status/47256480394645504" />
  <row Id="27163" PostHistoryTypeId="2" PostId="13114" RevisionGUID="547cc576-8611-4fe8-b00d-f6e9e2e34cc4" CreationDate="2011-03-14T13:15:53.217" UserId="1816" Text="I would like to start drinking green tea regularly.&#xD;&#xA;&#xD;&#xA;Unfortunately I am much more of a coffee drinker than a tea drinker.  On top of my general apathy towards tea I happen to think that green tea in particular tastes rather like grass.  This seems worse when I [oversteep][1] it, but I pretty much always taste an unpalatable flavor.  I have even experienced this flavor with green tea that contains other herbs for other flavor notes.  Since I have good reasons for drinking green tea at the moment, I'm trying to get around them.&#xD;&#xA;&#xD;&#xA;At the moment I'm masking the flavor with sugar, sometimes lemon juice, and non-dairy creamer.  Is there something else that will counter the grassy flavor or at least mute it? &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10140/why-does-green-tea-taste-sour-as-it-cools-down/10141#10141" />
  <row Id="27164" PostHistoryTypeId="1" PostId="13114" RevisionGUID="547cc576-8611-4fe8-b00d-f6e9e2e34cc4" CreationDate="2011-03-14T13:15:53.217" UserId="1816" Text="Masking the grass flavor of green tea" />
  <row Id="27165" PostHistoryTypeId="3" PostId="13114" RevisionGUID="547cc576-8611-4fe8-b00d-f6e9e2e34cc4" CreationDate="2011-03-14T13:15:53.217" UserId="1816" Text="&lt;flavor&gt;&lt;tea&gt;" />
  <row Id="27166" PostHistoryTypeId="2" PostId="13115" RevisionGUID="ec15a56f-aced-469d-ad64-fb259452b2c8" CreationDate="2011-03-14T13:34:38.650" UserId="5162" Text="Green tea is not to everyone's taste. You can try adding honey instead of sugar. As honey has more of a distinct flavour than just sugar it may help mask the green tea flavour more successfully. Another suggestion is to add some mint leaves if you're a fan of mint. If you're drinking green tea solely for health reasons the mint can be excellent for aiding digestion.  &#xD;&#xA;&#xD;&#xA;Certain tea companies also sell 'light' green tea. This can be more palatable, especially for people like yourself who don't like the taste of steeped green tea so changing your brand of tea might be helpful.   &#xD;&#xA;&#xD;&#xA;It may be that with perseverance you may acquire a taste for green tea (I personally used to hate camomile tea but continued to drink it every day and now it's my favourite). " />
  <row Id="27167" PostHistoryTypeId="2" PostId="13116" RevisionGUID="81652439-6290-417d-bbea-dc366981c026" CreationDate="2011-03-14T13:37:12.600" UserId="611" Text="There are a lot of teas commercially available that are &quot;green tea and something&quot;.&#xD;&#xA;A lot of the time, the &quot;something&quot; gives a completely different flavour to the tea.&#xD;&#xA;&#xD;&#xA;I find that jasmine in green tea causes the tea to taste of jasmine rather than green tea.&#xD;&#xA;It can work also with camomile, lemon, lemongrass, ginger or mint.&#xD;&#xA;&#xD;&#xA;It may also help to use honey instead of sugar, because it has more of its own flavour.&#xD;&#xA;" />
  <row Id="27168" PostHistoryTypeId="5" PostId="13112" RevisionGUID="a095c3fa-7cf8-44d5-9106-9ea4ca8a563a" CreationDate="2011-03-14T13:38:49.683" UserId="611" Comment="fixed typo" Text="My secret weapon, before I became the rampant vegetarian I am today, used to be Worcestershire sauce. It is quite high in umami, probably because of the anchovies involved.&#xD;&#xA;For that reason, other ideas would be anchovie paste, or any far eastern fish sauce.&#xD;&#xA;&#xD;&#xA;Aside from that, any reduced mushroom stock would serve you well. I sometimes pour boiling water over dried shiitake mushrooms and let it sit for a while. Then I reduce the liquid and use that as flavouring.&#xD;&#xA;&#xD;&#xA;I'm still looking for a good vegetable (not animal/bacteria/fungus) source of umami. Let me know if you find one. Sadly, I don't think one exists.&#xD;&#xA;" />
  <row Id="27169" PostHistoryTypeId="2" PostId="13117" RevisionGUID="34fa715c-15f5-4fd5-b9a4-a2707de9939f" CreationDate="2011-03-14T14:03:24.937" UserId="2939" Text="I have added a drop of vanilla essence a few times when I don't want a strong taste of green tea.  It almost tricks the palate into believing that you've sweetened the tea without sugar.  Only add a drop though - it can be VERY overpowering!&#xD;&#xA;&#xD;&#xA;If you can't find vanilla essence, vanilla sugar could be a substitute.  " />
  <row Id="27170" PostHistoryTypeId="5" PostId="13114" RevisionGUID="3c55093b-80a9-49aa-be0c-0c9285773d94" CreationDate="2011-03-14T14:06:02.143" UserId="1816" Comment="Added request for more info." Text="I would like to start drinking green tea regularly.&#xD;&#xA;&#xD;&#xA;Unfortunately I am much more of a coffee drinker than a tea drinker.  On top of my general apathy towards tea I happen to think that green tea in particular tastes rather like grass.  This seems worse when I [oversteep][1] it, but I pretty much always taste an unpalatable flavor.  I have even experienced this flavor with green tea that contains other herbs for other flavor notes.  Since I have good reasons for drinking green tea at the moment, I'm trying to get around them.&#xD;&#xA;&#xD;&#xA;At the moment I'm masking the flavor with sugar, sometimes lemon juice, and non-dairy creamer.  Is there something else that will counter the grassy flavor or at least mute it?  If there is, why does it work?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10140/why-does-green-tea-taste-sour-as-it-cools-down/10141#10141" />
  <row Id="27171" PostHistoryTypeId="2" PostId="13118" RevisionGUID="f02065c0-d142-44bb-9b48-9505da86288a" CreationDate="2011-03-14T14:12:51.987" UserId="5271" Text="I am not a big fan of green tea either. A few years ago I tried a random raspberry green tea I picked up in a day-old-bread store. I really liked it. Then later I found that Bigelow has a Constant Comment green tea. Well - I had to try it, as Constant Comment is my favorite tea anyway. I loved it. They actually have a variety of green tea. Even more flavorful than that is the Earl Grey green tea." />
  <row Id="27172" PostHistoryTypeId="2" PostId="13119" RevisionGUID="bfbb8f75-67b8-494d-9723-ceda9d50e925" CreationDate="2011-03-14T14:21:38.557" UserId="3348" Text="If you don't like green tea, perhaps you should research other, more palatable sources of catechins (which are reputed to be the active ingredient, and unless you're just after the caffeine, are what you're looking for).&#xD;&#xA;&#xD;&#xA;Dark chocolate, the skins of dark fruits (cherries, blueberries, apples, blackberries), and oolong and black tea all have catechins. They are not so concentrated as green tea--typically half the concentration per serving, but if they're more palatable to you they might be a better place to look." />
  <row Id="27173" PostHistoryTypeId="25" PostId="13114" RevisionGUID="a4c475d6-bf17-4461-bdcb-9c1e22ed7dcc" CreationDate="2011-03-14T14:23:19.193" Comment="http://twitter.com/#!/StackCooking/status/47301784661786625" />
  <row Id="27174" PostHistoryTypeId="2" PostId="13120" RevisionGUID="add7b03c-f04c-4946-99ba-1b757e298bd8" CreationDate="2011-03-14T15:07:03.400" UserId="5027" Text="I found an article that uses umami interchangeably with savory. It touches on the chemical composistion but offers suggestions of lists of spices and flavors that bring that umami/savory flavor out in a dish. Here's the article: http://www.foodprocessing.com/articles/2005/434.html " />
  <row Id="27175" PostHistoryTypeId="2" PostId="13121" RevisionGUID="97963652-2a42-4a7d-b298-6d04b465b616" CreationDate="2011-03-14T15:15:42.173" UserId="67" Text="Again, not a spice, but similar to ElendilTheTall's suggestion of powdered mushrooms would be to grind up dried kelp.  You might be able to find 'dashi kombu' powder in some asian markets, or order it online.&#xD;&#xA;&#xD;&#xA;(note, there are other 'dashi' powders, and some of them come from fish; you specifically want '[kombu][1]')&#xD;&#xA;&#xD;&#xA;I've personally never used the stuff, so I don't know how readily it'll absorb into other foods; you might need to experiment with it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kombu" />
  <row Id="27176" PostHistoryTypeId="2" PostId="13122" RevisionGUID="327e5011-d496-453b-815e-01ae3bd106b1" CreationDate="2011-03-14T15:21:24.870" UserId="15" Text="One thing I use to minimize salt is Bragg's Liquid Aminos. I'm not one to make a claim about the health benefits, but I can attest to the following [from their site][1]:&#xD;&#xA;&#xD;&#xA;&gt; • Gourmet healthy alternative to Soy, Tamari, and Worchestershire Sauce&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bragg-live-foods.amazonwebstore.com/Bragg-Liquid-Aminos-32-Oz./M/B0006Z7NNQ.htm" />
  <row Id="27177" PostHistoryTypeId="2" PostId="13123" RevisionGUID="f1ba28a9-f491-48f7-a30f-9701131c597a" CreationDate="2011-03-14T15:51:42.980" UserId="231" Text="What brand of &quot;green tea&quot; are you drinking? What grade of &quot;green tea&quot; are you drinking? Do they come in a paper tea bag? Loose leaf? Green tea has such a large range. At the bottom end, you have generic tea bags that are simply labeled &quot;green tea&quot;, these I find to be extremely harsh and taste like well, tea bags and maybe even &quot;grass&quot;. Not to mention, if you're drinking green tea for health reasons, these green teas probably aren't really given you as much as you could be getting...&#xD;&#xA;&#xD;&#xA;I drink a fair amount of tea (as well as coffee), and currently in my cupboard I have teas where they are naturally overwhelmingly sweet (nothing added), to a stronger &quot;tea&quot; flavour, to many others. The place I would start isn't with additives, or brewing methods, but I'd go to a proper &quot;tea&quot; shop, and get a good loose leaf tea. I don't know if your area has a good chinatown, but there's bound to be a good tea shop there somewhere. Otherwise, even a more European influenced tea shop, should have a wide variety of green teas. Regardless of the tea shop, make sure they let you smell (waft with your hands or the lid of the canister, some shops get grumpy if you stick your nose in) the tea. Does it smell grassy? Does it smell pleasant?&#xD;&#xA;&#xD;&#xA;If your tea tastes grassy, the solution isn't to mask it. It's to find tea that doesn't taste like grass." />
  <row Id="27178" PostHistoryTypeId="6" PostId="758" RevisionGUID="8dd12b1f-3133-4fe0-b338-ec040e035bf9" CreationDate="2011-03-14T15:55:47.083" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;temperature&gt;&lt;defrosting&gt;&lt;ice-cream&gt;" />
  <row Id="27179" PostHistoryTypeId="6" PostId="817" RevisionGUID="2f2a1a20-8bb0-42f2-80f1-a76590c279e5" CreationDate="2011-03-14T15:56:34.617" UserId="1887" Comment="Retagged" Text="&lt;flavor&gt;&lt;molecular-gastronomy&gt;&lt;gelling-agents&gt;&lt;experimental&gt;" />
  <row Id="27180" PostHistoryTypeId="6" PostId="710" RevisionGUID="d9efdbd7-181b-478b-8ae2-834a24f2cbe8" CreationDate="2011-03-14T15:57:37.550" UserId="1887" Comment="Retagged" Text="&lt;eggs&gt;&lt;frying&gt;" />
  <row Id="27181" PostHistoryTypeId="2" PostId="13124" RevisionGUID="c864dc3c-d28a-425f-aefd-8e65c07a04b3" CreationDate="2011-03-14T16:09:48.733" UserId="964" Text="**Use quality chicken**.   &#xD;&#xA;I've found that buying quality whole chickens and butchering them myself greatly increases the tenderness and flavor of the chicken. In fact the first time I did this I was convinced I had undercooked the chicken despite what my thermometer told me. You are going to have a hard time creating melt-in-your-mouth tender chicken using flash-frozen 12 for $10 chicken breasts using any technique. " />
  <row Id="27182" PostHistoryTypeId="10" PostId="13098" RevisionGUID="c88cadbd-e629-4580-82f3-b3512ec16a38" CreationDate="2011-03-14T16:12:08.817" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27183" PostHistoryTypeId="2" PostId="13125" RevisionGUID="9c44c213-cc32-4c17-b726-36dd2451cc85" CreationDate="2011-03-14T16:12:12.790" UserId="1675" Text="Try looking up recipes for &quot;vegan pancakes&quot; then you will find recipes that don't use milk or egg. You might need to hunt around to find one that uses whole wheat flour, or you can try to substitute. " />
  <row Id="27184" PostHistoryTypeId="5" PostId="784" RevisionGUID="a1eb65f8-b66b-4e7c-9860-426dcd79f297" CreationDate="2011-03-14T16:16:16.020" UserId="1887" Comment="Added new vegetables" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][3])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a US graham cracker&#xD;&#xA;* biscuits (US) are similar to a scone (UK)&#xD;&#xA;* scone (US) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US) generally refers to puffy item made from a thick leavened batter (also hotcakes, griddlecakes, or flapjacks).&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (CA,UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27185" PostHistoryTypeId="2" PostId="13126" RevisionGUID="36e388cb-1ae0-40a2-b35e-90f8a64bb3e7" CreationDate="2011-03-14T16:20:26.447" UserId="67" Text="[Kev hinted at the answer][1] -- warm the middle of the tub:&#xD;&#xA;&#xD;&#xA;Take a few metal table knives (fully metal, not with plastic or wooden handles), warm them slightly (eg, dip in hot water, then dry them off), and then push them into the block.  This allows for conduction through the knives into the middle of the frozen mass.&#xD;&#xA;&#xD;&#xA;(although, I admit, I've never done this ... I just use [Ocassi's method][2], as I don't want to re-freeze it each time I take a serving from it)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/758/whats-the-best-way-to-defrost-ice-cream-sorbet-quickly/763#763&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/758/whats-the-best-way-to-defrost-ice-cream-sorbet-quickly/4504#4504" />
  <row Id="27186" PostHistoryTypeId="25" PostId="13079" RevisionGUID="b4b1a491-3315-4e1a-8822-a72c926513d1" CreationDate="2011-03-14T17:23:18.517" Comment="http://twitter.com/#!/StackCooking/status/47347081119154176" />
  <row Id="27187" PostHistoryTypeId="10" PostId="69" RevisionGUID="0b4c8c20-f9f8-499f-9d15-c105792ccc4d" CreationDate="2011-03-14T17:26:34.463" UserId="-1" CloseReasonId="3" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27189" PostHistoryTypeId="5" PostId="784" RevisionGUID="427975dc-bc31-4cd3-8904-d59397eb8505" CreationDate="2011-03-14T18:30:33.607" UserId="4504" Comment="add more terms, add CA to several existing definitions" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][3])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks).&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US) is also range (US) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27190" PostHistoryTypeId="5" PostId="784" RevisionGUID="e880bd3d-bd09-4b35-8ced-f0d252709917" CreationDate="2011-03-14T18:36:37.220" UserId="4504" Comment="added 80 characters in body" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][3])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding (UK)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27191" PostHistoryTypeId="2" PostId="13127" RevisionGUID="d160eaca-94c9-4ba2-bb4b-a000454c6d60" CreationDate="2011-03-14T19:10:36.520" UserId="1666" Text="Companies like KFC and Coco-cola have secret recipes for their foods and beverages. How do they mass produce and still keep it a secret?" />
  <row Id="27192" PostHistoryTypeId="1" PostId="13127" RevisionGUID="d160eaca-94c9-4ba2-bb4b-a000454c6d60" CreationDate="2011-03-14T19:10:36.520" UserId="1666" Text="How do companies maintain their &quot;secret&quot; recipes?" />
  <row Id="27193" PostHistoryTypeId="3" PostId="13127" RevisionGUID="d160eaca-94c9-4ba2-bb4b-a000454c6d60" CreationDate="2011-03-14T19:10:36.520" UserId="1666" Text="&lt;recipe&gt;" />
  <row Id="27194" PostHistoryTypeId="10" PostId="13127" RevisionGUID="0e6adb40-ccaf-4709-8506-11035ab04fd7" CreationDate="2011-03-14T19:31:21.063" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27196" PostHistoryTypeId="25" PostId="13127" RevisionGUID="a311b320-f36f-4650-8bae-f587f88578a1" CreationDate="2011-03-14T20:23:18.627" Comment="http://twitter.com/#!/StackCooking/status/47392380210511872" />
  <row Id="27197" PostHistoryTypeId="2" PostId="13128" RevisionGUID="3e4b6c6f-abf3-400b-9c7c-00c471af10bb" CreationDate="2011-03-14T20:57:32.653" UserId="4290" Text="I am a meat eater in transition to vegetarianism.  I need to ease into preparing meals that have no meat, but I am kind of overwhelmed.  I want to ensure that my body gets what is needed (protein, fiber, vitamins, ?), but I don't know what the set of those things are, so it is hard to find recipes.  Can anyone recommend some vegetarian meals, or maybe a good resource for nutritional requirements and how different non-meat items fulfill those requirements?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="27198" PostHistoryTypeId="1" PostId="13128" RevisionGUID="3e4b6c6f-abf3-400b-9c7c-00c471af10bb" CreationDate="2011-03-14T20:57:32.653" UserId="4290" Text="Vegetarian Cooking Process" />
  <row Id="27199" PostHistoryTypeId="3" PostId="13128" RevisionGUID="3e4b6c6f-abf3-400b-9c7c-00c471af10bb" CreationDate="2011-03-14T20:57:32.653" UserId="4290" Text="&lt;recipe&gt;&lt;vegetarian&gt;&lt;nutrition&gt;" />
  <row Id="27200" PostHistoryTypeId="2" PostId="13129" RevisionGUID="8cfa5ecb-83ee-4bb4-a8e8-6eb5172bafa4" CreationDate="2011-03-14T21:30:53.957" UserId="5162" Text="&#xD;&#xA;Although I've suggested in my comment that it might be better for you to ask this in a few separate questions I'll try to answer it partially here. I've been a vegetarian for the last 16 years and found the transition extremely easy. One reason why vegetarians are arguably healthier is because they are forced to think about their diet more thoroughly than meat-eaters. If you were conscientious about your diet prior to giving up meat you probably won't have to alter your actual your diet too drastically (seeing as simply eating meat doesn't equate to getting enough protein, fibre or vitamins anyway). Whether a person eats meat or not the rest of their diet still needs to be balanced so this is really an issue for all of us not just vegetarians. &#xD;&#xA;&#xD;&#xA;Peta have an excellent Vegan/Vegetarian starter kit which you can see here- http://features.peta.org/VegetarianStarterKit/index.asp it explains how you can ensure that you have a healthy and varied diet whilst cutting out meat and/or dairy products. &#xD;&#xA;&#xD;&#xA;An excellent vegetarian cookbook is the Accidental Vegetarian by Simon Rimmer. He's a British chef who is a meat-eater who ended up being head-chef of a vegetarian restaurant. He developed recipes that were vegetarian but that would be appealing to both vegetarians and meat-eaters, so you might enjoy them. " />
  <row Id="27201" PostHistoryTypeId="2" PostId="13130" RevisionGUID="d3a02fff-8ff2-4ac2-b353-3b3024336803" CreationDate="2011-03-14T21:34:18.223" UserId="3479" Text="You'll want to read Frances Moore Lappe's &quot;Diet for a Small Planet&quot; which will give you enough nutritional information to go on.  Dean Ornish's books are a little extreme, but if you are doing this for health reasons, the info is good.&#xD;&#xA;&#xD;&#xA;Short take.  Protein is probably not your biggest problem, although it is the one that former meat eaters focus on.  Four ounces (one quarter pounder) is as much as we NEED on a daily basis.  OK, we eat a lot more, but we don't need it.&#xD;&#xA;&#xD;&#xA;You'll read a lot about balancing your proteins, but as long as you eat a lot of different things you are going to get a balanced diet.  Rice balances out beans, beans balance out corn, eggs are already balanced (you didn't mention going vegan) so eat enough calories each day from lots of different fruits, vegetables, grains and beans, and your dietary needs will be taken care of.&#xD;&#xA;&#xD;&#xA;If you aren't opposed on the principal of the thing, a multi-vitamin will give you additional nutritional insurance (like wearing a belt AND suspenders).  Fiber shouldn't be a problem.  Veggies are loaded with it.&#xD;&#xA;&#xD;&#xA;All told, unless you are on the borderline of a nutritional disease or deficit already, going vegetarian is good for you and the planet...and it tastes good too.&#xD;&#xA;" />
  <row Id="27203" PostHistoryTypeId="2" PostId="13132" RevisionGUID="c21e188b-743a-47ea-a474-24523e29bfb1" CreationDate="2011-03-14T22:08:24.840" UserId="1549" Text="Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you should always &quot;discard oil that's reached its smoke point, along with any food with which it had contact&quot;. Other searches showed pages suggesting cancer risks.&#xD;&#xA;&#xD;&#xA;I've never given it a thought before and I often use peanut oil at smoking point to brown meat." />
  <row Id="27204" PostHistoryTypeId="1" PostId="13132" RevisionGUID="c21e188b-743a-47ea-a474-24523e29bfb1" CreationDate="2011-03-14T22:08:24.840" UserId="1549" Text="Is it safe to use oil at its smoking point?" />
  <row Id="27205" PostHistoryTypeId="3" PostId="13132" RevisionGUID="c21e188b-743a-47ea-a474-24523e29bfb1" CreationDate="2011-03-14T22:08:24.840" UserId="1549" Text="&lt;oil&gt;&lt;health&gt;&lt;smoking&gt;" />
  <row Id="27206" PostHistoryTypeId="6" PostId="13132" RevisionGUID="4d3c39be-3f8e-484c-a161-f45c089c8ea3" CreationDate="2011-03-14T22:18:29.430" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;oil&gt;" />
  <row Id="27208" PostHistoryTypeId="6" PostId="715" RevisionGUID="6544ccc9-0d1d-4b59-be64-86519d020a0e" CreationDate="2011-03-14T22:42:47.633" UserId="60" Comment="edited tags" Text="&lt;cake&gt;&lt;pop-rocks&gt;" />
  <row Id="27209" PostHistoryTypeId="2" PostId="13133" RevisionGUID="b09c6a1c-c997-4e60-99a0-7a29919e15dd" CreationDate="2011-03-14T22:43:21.733" UserId="41" Text="The smoke produced from a heated oil isn't all too different from the smoke produced by a fire.  You are essentially *burning* that oil and causing rapid, incomplete oxidation (or rather [peroxidation][3]).&#xD;&#xA;&#xD;&#xA;In actual fact, the peroxidation will start to occur long before you hit the smoke point; however, smoking is an indicator that this is happening very *rapidly*.&#xD;&#xA;&#xD;&#xA;The net effect is very similar to that of rancidity, in that it will produce many [peroxides][2] and [free radicals][1], and while this isn't the place to be debating whether or not that's bad for you, I will simply point to the aforementioned link on free radicals and say that at the present time, the prevailing belief is that these free radicals have deleterious effects.  It's up to you decide what level of risk is acceptable to you.&#xD;&#xA;&#xD;&#xA;The effect may in fact be identical to that of rancidity, although I can't confirm that with a source at this time; all I know is that heating an oil up to its smoke point will increase the oxidation rate (make it go rancid faster), and rancidity in turn lowers the smoke point, so the two are definitely related.&#xD;&#xA;&#xD;&#xA;So what I'd say is, if you don't mind the idea of occasionally eating rancid fat, then go ahead and smoke it all you want; otherwise, you might want to be more careful.&#xD;&#xA;&#xD;&#xA;[Several studies also indicate that the fumes are hazardous][4], even if the actual ingestion isn't.  So again, be careful.  Avoid overheating oil if you can.&#xD;&#xA;&#xD;&#xA;By the way, saturated fats like coconut oil, animal fat or (clarified!) butter tend to have the most immunity to this particular chemical breakdown, as evidenced by their naturally higher (unrefined) smoke points.  Lipid peroxidation works on the double bonds, which don't exist in saturated fats (polyunsaturated fats have the most).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Radical_(chemistry)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Peroxide&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Lipid_peroxidation&#xD;&#xA;  [4]: http://scholar.google.ca/scholar?hl=en&amp;q=cooking+oil+fumes&amp;btnG=Search&amp;as_sdt=0,5&amp;as_ylo=&amp;as_vis=0" />
  <row Id="27210" PostHistoryTypeId="2" PostId="13134" RevisionGUID="df8ab520-472e-4f63-a1e4-8ea29d1aeaaa" CreationDate="2011-03-14T22:45:50.730" UserId="5291" Text="Does anyone know of suppliers that I can buy plain flavoured pop rocks. The grocery stores around here only sell the fruit flavoured variety. (From Vancouver BC)" />
  <row Id="27211" PostHistoryTypeId="1" PostId="13134" RevisionGUID="df8ab520-472e-4f63-a1e4-8ea29d1aeaaa" CreationDate="2011-03-14T22:45:50.730" UserId="5291" Text="Suppliers for plain flavoured pop rocks." />
  <row Id="27212" PostHistoryTypeId="3" PostId="13134" RevisionGUID="df8ab520-472e-4f63-a1e4-8ea29d1aeaaa" CreationDate="2011-03-14T22:45:50.730" UserId="5291" Text="&lt;pop-rocks&gt;" />
  <row Id="27213" PostHistoryTypeId="2" PostId="13135" RevisionGUID="ed39a75d-5542-438e-b911-c7a49c28e3df" CreationDate="2011-03-14T22:52:50.167" UserId="1415" Text="i've been a vegetarian for 25 years (whoa, has it been that long??), and i didn't have a problem giving up meat. as other people have said, it's all about eating a wide variety of things. and i think it's true, &quot;getting enough protein&quot; is not a problem -- more like an outdated scare tactic to keep you eating meat. i found that things like tofu, seitan, beans, TVP (texturized vegetable protein), eggs, cheese, and the like gave me PLENTY of meat substitute options and variety. i recommend getting a couple good, basic cookbooks and learning how to make some things you like. my own personal vegetarian bibles for years were the cookbooks put out by the Moosewood Collective in new york (check amazon). delicious, and so much variety. good luck to you -- your body is going to thank you!" />
  <row Id="27214" PostHistoryTypeId="5" PostId="13128" RevisionGUID="49768a82-5d1e-4cbd-b1e3-4f6fe41351b2" CreationDate="2011-03-14T23:04:58.580" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Vegetarians and nutrition](http://cooking.stackexchange.com/questions/904/vegetarians-and-nutrition)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hello all,&#xD;&#xA;&#xD;&#xA;I am a meat eater in transition to vegetarianism.  I need to ease into preparing meals that have no meat, but I am kind of overwhelmed.  I want to ensure that my body gets what is needed (protein, fiber, vitamins, ?), but I don't know what the set of those things are, so it is hard to find recipes.  Can anyone recommend some vegetarian meals, or maybe a good resource for nutritional requirements and how different non-meat items fulfill those requirements?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="27215" PostHistoryTypeId="10" PostId="13128" RevisionGUID="aca2a99e-8ce0-42f6-bb19-0fdb2950bdc2" CreationDate="2011-03-14T23:04:58.500" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27216" PostHistoryTypeId="2" PostId="13136" RevisionGUID="4e012115-42dd-4f15-abec-0d6f789a7381" CreationDate="2011-03-14T23:17:35.780" UserId="4638" Text="I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch. &#xD;&#xA;&#xD;&#xA;While various Internet sources agree that they can be cooked any old way, nearly all recipes I found include fried plantains. I don't like fried vegetables much, so I thought that I could just modify a recipe. As I have never cooked a plantain, I cannot decide which would be the proper technique to use. &#xD;&#xA;&#xD;&#xA;I found a [recipe][1] which sounds nice. It uses fried plantain slices to create a kind of pie crust, and then the crust is filled with cheese and spices and baked (it is a savory dish). &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;For crust:&#xD;&#xA;Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add &#xD;&#xA;plantain slices and cook until golden brown, about 3 minutes per side. Using slotted &#xD;&#xA;spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve &#xD;&#xA;2 tablespoons oil from skillet for filling.&#xD;&#xA;&#xD;&#xA;Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve &#xD;&#xA;remaining for garnish. Using fingers, firmly press slices together to seal any gaps. &#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;I thought of either roasting the slices in the oven without fat, or boiling them and mashing them, then smearing the mash on the pan (thickened with starch or flour if necessary) and maybe blind baking it. Do you think these techniques would work, or do you have better ideas how to achieve something sufficiently crustlike? &#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipes/food/views/Plantain-Picadillo-Pie-with-Cheese-234803" />
  <row Id="27217" PostHistoryTypeId="1" PostId="13136" RevisionGUID="4e012115-42dd-4f15-abec-0d6f789a7381" CreationDate="2011-03-14T23:17:35.780" UserId="4638" Text="How to make a pie crust out of plantains?" />
  <row Id="27218" PostHistoryTypeId="3" PostId="13136" RevisionGUID="4e012115-42dd-4f15-abec-0d6f789a7381" CreationDate="2011-03-14T23:17:35.780" UserId="4638" Text="&lt;pie&gt;&lt;plantain&gt;&lt;technique&gt;" />
  <row Id="27219" PostHistoryTypeId="6" PostId="13136" RevisionGUID="5ec37ed0-d136-4486-888f-812dff254301" CreationDate="2011-03-14T23:19:27.133" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;crust&gt;&lt;bananas&gt;&lt;plantains&gt;" />
  <row Id="27220" PostHistoryTypeId="25" PostId="13132" RevisionGUID="d3c9d655-4baf-4254-9c6f-4c399761412e" CreationDate="2011-03-14T23:23:18.923" Comment="http://twitter.com/#!/StackCooking/status/47437679729717248" />
  <row Id="27221" PostHistoryTypeId="2" PostId="13137" RevisionGUID="eeaced23-faa1-4730-b943-db6d0b19ec7f" CreationDate="2011-03-14T23:29:23.003" UserId="1415" Text="ok, some kind of weird internet zeitgeist going on, but Instructables.com had a post up this morning on how to make your own: http://www.instructables.com/id/Pop-Rocks/&#xD;&#xA;&#xD;&#xA;now you can make your own!" />
  <row Id="27222" PostHistoryTypeId="2" PostId="13138" RevisionGUID="38fc2be3-bde9-4951-8a40-fa6c7893a889" CreationDate="2011-03-14T23:40:16.383" UserId="5267" Text="What word can I use to accurately describe *brisket of beef* in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does anyone know the definitive translation?" />
  <row Id="27223" PostHistoryTypeId="1" PostId="13138" RevisionGUID="38fc2be3-bde9-4951-8a40-fa6c7893a889" CreationDate="2011-03-14T23:40:16.383" UserId="5267" Text="What is the correct French word for brisket?" />
  <row Id="27224" PostHistoryTypeId="3" PostId="13138" RevisionGUID="38fc2be3-bde9-4951-8a40-fa6c7893a889" CreationDate="2011-03-14T23:40:16.383" UserId="5267" Text="&lt;beef&gt;&lt;cut-of-meat&gt;" />
  <row Id="27225" PostHistoryTypeId="2" PostId="13139" RevisionGUID="fbb90667-7b26-49df-8805-f87df65ec09f" CreationDate="2011-03-14T23:41:26.893" UserId="2959" Text="When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?" />
  <row Id="27226" PostHistoryTypeId="1" PostId="13139" RevisionGUID="fbb90667-7b26-49df-8805-f87df65ec09f" CreationDate="2011-03-14T23:41:26.893" UserId="2959" Text="How do I make Udon noodles fat?" />
  <row Id="27227" PostHistoryTypeId="3" PostId="13139" RevisionGUID="fbb90667-7b26-49df-8805-f87df65ec09f" CreationDate="2011-03-14T23:41:26.893" UserId="2959" Text="&lt;pasta&gt;&lt;asian-cuisine&gt;&lt;noodles&gt;&lt;japanese-cuisine&gt;" />
  <row Id="27228" PostHistoryTypeId="2" PostId="13140" RevisionGUID="3457fa87-29b5-4c66-83e7-900b8ef8a196" CreationDate="2011-03-14T23:41:55.223" UserId="3724" Text="Do Raisins become stale?  What happens to them?  How should I store them?" />
  <row Id="27229" PostHistoryTypeId="1" PostId="13140" RevisionGUID="3457fa87-29b5-4c66-83e7-900b8ef8a196" CreationDate="2011-03-14T23:41:55.223" UserId="3724" Text="Do Raisins Become Stale" />
  <row Id="27230" PostHistoryTypeId="3" PostId="13140" RevisionGUID="3457fa87-29b5-4c66-83e7-900b8ef8a196" CreationDate="2011-03-14T23:41:55.223" UserId="3724" Text="&lt;fruit&gt;&lt;fresh&gt;" />
  <row Id="27231" PostHistoryTypeId="2" PostId="13141" RevisionGUID="da8518e1-df42-493e-962f-773cf05d05a1" CreationDate="2011-03-14T23:42:50.937" UserId="60" Text="This seems like a fun adventure. I'll say upfront that I've never tried what I'm about to suggest.&#xD;&#xA;&#xD;&#xA;When I read your question title the first thing that came to mind is a Puerto Rican sandwich that is very popular in Chicago, the [jibarito][1]. It's a sandwich in which the bread has been replaced by flattened and fried plantains. I think doing something similar could yield nice results for a pie crust. You just press the peeled plantains between two cutting boards to get your desired thickness.&#xD;&#xA;&#xD;&#xA;As far as not frying, you should also be aware that fried plantains _are damn good_. I've never eaten a plantain that wasn't fried. That said, if you are committed to not frying I have suggestions as well. &#xD;&#xA;&#xD;&#xA;First, the boiling and mashing is right out. I don't think the processing you'll be doing will result in a crust that holds up at all.&#xD;&#xA;&#xD;&#xA;Roasting, or better yet, pan frying in butter I think is the way to go. I suggest just greasing a large frying pan with butter and pan-frying the plantain over medium-low heat until done. &#xD;&#xA;&#xD;&#xA;If pan-frying is not your thing either, I'd suggest just brushing them with melted butter and tossing in a 400 F (200 C) oven for 10-15 minutes (complete SWAG - never oven roasted plantain). With either the roasting or pan-frying method you may wish to sprinkle each buttered side with a little sugar to add a little sweetness and a nice carmelization.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Jibarito&#xD;&#xA;" />
  <row Id="27232" PostHistoryTypeId="2" PostId="13142" RevisionGUID="23fbadbd-745b-4a03-b705-8e8499243ca6" CreationDate="2011-03-14T23:50:32.423" UserId="41" Text="I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with the firmer kinds and I'm not entirely sure just how firm they get.&#xD;&#xA;&#xD;&#xA;I'm pretty sure I'll want one of the high-viscosity types and there's a supplier here selling 4000 cP, but will type A (A4M or maybe A15C according to [this chart][2]) be close to the texture of spaghetti or could it end up being too firm?&#xD;&#xA;&#xD;&#xA;Which type would be similar in texture to the 1.7% agar solution used in Schellhoss's [parmesan spaghetti][1] recipe included in the Khymos collection?&#xD;&#xA;&#xD;&#xA;Also, is there any chance that this type might &quot;melt&quot; as it cools back down to room temperature - i.e. would it be imperative to consume the noodles while still hot?&#xD;&#xA;&#xD;&#xA;  [1]: http://kochmuetzen.net/de/blog/molekulare-rezepte/2007/11/13/loup-de-mer-auf-parmesan-spaghetti-cranberry-ketchup-dazu-olivengries-sowie-rotweinschalot/&#xD;&#xA;  [2]: http://www.playingwithfireandwater.com/foodplay/2008/03/methylcellulose.html" />
  <row Id="27233" PostHistoryTypeId="1" PostId="13142" RevisionGUID="23fbadbd-745b-4a03-b705-8e8499243ca6" CreationDate="2011-03-14T23:50:32.423" UserId="41" Text="What type of methylcellulose would be appropriate for gel noodles?" />
  <row Id="27234" PostHistoryTypeId="3" PostId="13142" RevisionGUID="23fbadbd-745b-4a03-b705-8e8499243ca6" CreationDate="2011-03-14T23:50:32.423" UserId="41" Text="&lt;molecular-gastronomy&gt;&lt;gelling-agents&gt;" />
  <row Id="27235" PostHistoryTypeId="2" PostId="13143" RevisionGUID="c78c3cf1-d108-45c3-a7d3-1ee5821c359e" CreationDate="2011-03-14T23:50:40.213" UserId="210" Text="I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months.&#xD;&#xA;&#xD;&#xA;I would like to make cakes/biscuits (and possibly bread), but is this going to be possible without an oven?  I have a tagine, could I re-purpose that to make some sort of cake or biscuit?" />
  <row Id="27236" PostHistoryTypeId="1" PostId="13143" RevisionGUID="c78c3cf1-d108-45c3-a7d3-1ee5821c359e" CreationDate="2011-03-14T23:50:40.213" UserId="210" Text="Can I make cakes in a tagine?" />
  <row Id="27237" PostHistoryTypeId="3" PostId="13143" RevisionGUID="c78c3cf1-d108-45c3-a7d3-1ee5821c359e" CreationDate="2011-03-14T23:50:40.213" UserId="210" Text="&lt;baking&gt;&lt;biscuits&gt;&lt;cakes&gt;" />
  <row Id="27238" PostHistoryTypeId="6" PostId="13140" RevisionGUID="e0d43f1c-69c2-4e47-b00a-39ad036a6ad8" CreationDate="2011-03-14T23:52:43.297" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;fruit&gt;&lt;raisins&gt;" />
  <row Id="27239" PostHistoryTypeId="2" PostId="13144" RevisionGUID="ad05ab90-e044-48c1-a9eb-d8859a601397" CreationDate="2011-03-14T23:56:16.277" UserId="60" Text="The French word is _le tendron_, it is also known as _le gros bout de poitrine_.*&#xD;&#xA;&#xD;&#xA;Sources:&#xD;&#xA;&#xD;&#xA;* http://www.civ-viande.org/ebn.ebn?pid=62&amp;rubrik=4&amp;morceau=2&amp;contenu=1&#xD;&#xA;* http://www.civ-viande.org/ebn.ebn?pid=56&amp;rubrik=5&amp;item=37 (interactive graphic)&#xD;&#xA;&#xD;&#xA;Use [Google Translate][1] to translate from French to English.&#xD;&#xA;&#xD;&#xA;*&lt;sub&gt;I do not speak French&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;[1]: http://translate.google.com" />
  <row Id="27240" PostHistoryTypeId="2" PostId="13145" RevisionGUID="9a2692f6-72f7-40a4-80ce-cf5c02a65eef" CreationDate="2011-03-14T23:57:03.963" UserId="41" Text="If you're living in France then I apologize if my Canadian French leads you astray, but according to the (bilingual, obviously) [Canadian Food Inspection Agency][1], the terms are:&#xD;&#xA;&#xD;&#xA;  * **Pointe de poitrine** (Brisket or flat brisket)&#xD;&#xA;  * **Poitrine complète** (Full brisket)&#xD;&#xA;&#xD;&#xA;Here's that [same page in English][2] if you want to cross reference other cuts.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.inspection.gc.ca/francais/fssa/labeti/mcmancv/bbtocf.shtml&#xD;&#xA;  [2]: http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/bbtoce.shtml" />
  <row Id="27241" PostHistoryTypeId="2" PostId="13146" RevisionGUID="b47e3c91-4733-4a04-8ae1-e4586d808433" CreationDate="2011-03-15T00:01:30.607" UserId="67" Text="The Canadian Beef Council has a [bilingual chart of beef cuts][1] (PDF) which might be useful.&#xD;&#xA;&#xD;&#xA;(Although, French and Canadian cuts might not be the same, even if they're in the same language; I know US and UK aren't.  But with pictures, the butcher might be able to identify the correct bits for you)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.canadianbeef.info/ca/en/fs/resources/Download.aspx?FileName=152099-en.pdf&amp;masterNo=152099&amp;itemType=PDF&amp;itemUnits=EACH&amp;catalogCode=RES_FOODSERVICE&amp;subCatalogCode=RES_FOODSER_TRADEEDUCATIONTECH&amp;Language=LAN_ENFR&amp;ProfileNo=9375517" />
  <row Id="27245" PostHistoryTypeId="6" PostId="13138" RevisionGUID="3e2f170e-d88e-4cc0-84e7-e2f43b8cc490" CreationDate="2011-03-15T00:06:06.547" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;language&gt;&lt;cut-of-meat&gt;" />
  <row Id="27246" PostHistoryTypeId="2" PostId="13148" RevisionGUID="1d87e547-0c7d-4f79-b143-e498c977dd3b" CreationDate="2011-03-15T00:21:26.547" UserId="67" Text="I would think you'd be able to.  I'd look for recipes on camping websites for baked goods in dutch ovens, as it'd be pretty similar.&#xD;&#xA;&#xD;&#xA;You should be able to pull off biscuits and brown bread pretty easily.  And I'd tell you about [cakes cooked on campfires][1] such as upside-down cakes, but you're the one who asked about it earlier.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4626/cakes-that-can-be-cooked-whilst-camping" />
  <row Id="27250" PostHistoryTypeId="2" PostId="13150" RevisionGUID="857161c1-e7b7-490e-a8a6-2878ea822bae" CreationDate="2011-03-15T02:11:26.660" UserId="3203" Text="It's not that simple. Every culture cuts their beef differently (or not at all!) and therefore has different names for it&#xD;&#xA;&#xD;&#xA;Around the Belgium, Dutch, French low lands they call what the US call brisket and flank, just flank. And what other parts of France might call brisket is not always cut separately, it is just part of the chuck&#xD;&#xA;&#xD;&#xA;Confused, we are...&#xD;&#xA;&#xD;&#xA;Many butchers in cities receive partially processed carcasses parts, so parts like the chest (brisket) may have been removed for processed meat etc&#xD;&#xA;&#xD;&#xA;So you need to take a cutting diagram to a butcher whom displays whole carcasses and you should be able to get what you want&#xD;&#xA;&#xD;&#xA;As I understand it the brisket extends from in front on the fore legs, between the forelegs and a short way past them? When we have a beast killed most of that goes into the salamis, yum!&#xD;&#xA;" />
  <row Id="27251" PostHistoryTypeId="2" PostId="13151" RevisionGUID="5b7580bd-9181-434a-94bf-4c6bd5e945ea" CreationDate="2011-03-15T02:22:03.887" UserId="3203" Text="We bulk purchase a variety of bulk dried fruits. Depending on their moisture level when you buy them they will keep for a long time (up to a year)&#xD;&#xA;&#xD;&#xA;If they are moist and squishy (typical of apricots), they will need to be frozen to last past a few months&#xD;&#xA;&#xD;&#xA;For reasons I don't know dried fruit does not improve with age. They don't taste 'more dried', they just lose flavour and texture. I have not had any go off, they are just not as nice&#xD;&#xA;&#xD;&#xA;The exception being Arab figs, which seem to become more intense with storage?&#xD;&#xA;&#xD;&#xA;Like most dry goods, store them in a cool dark place in an airtight container&#xD;&#xA;" />
  <row Id="27252" PostHistoryTypeId="25" PostId="13138" RevisionGUID="250b7031-2d4c-4661-9fff-57b1c5f5bc7f" CreationDate="2011-03-15T02:23:18.720" Comment="http://twitter.com/#!/StackCooking/status/47482977436966912" />
  <row Id="27253" PostHistoryTypeId="2" PostId="13152" RevisionGUID="d32ff56c-0826-444a-8e8f-774065b12c9c" CreationDate="2011-03-15T03:34:42.430" UserId="218" Text="They absolutely do. They're &quot;dried&quot; but they're not really dry. They will continue to dry out until they become grainy and weird. Most dried fruit is this way, with the exception of *freeze* dried fruit, which has the opposite problem: once you open it, it absorbs moisture from the air, and gets gummy and gross." />
  <row Id="27254" PostHistoryTypeId="25" PostId="13143" RevisionGUID="c1dd1654-8c2a-4cf8-85e8-3eeab9c81087" CreationDate="2011-03-15T05:23:18.767" Comment="http://twitter.com/#!/StackCooking/status/47528276230541312" />
  <row Id="27255" PostHistoryTypeId="25" PostId="13140" RevisionGUID="8023e7f3-eaf4-4519-b057-1b13753d58b3" CreationDate="2011-03-15T08:23:20.047" Comment="http://twitter.com/#!/StackCooking/status/47573580195692544" />
  <row Id="27256" PostHistoryTypeId="2" PostId="13153" RevisionGUID="2a3eac24-b441-4de6-ba72-d371e73e6975" CreationDate="2011-03-15T08:26:16.100" UserId="2389" Text="[What Could I Cook?][1] is a great and growing resource of member-submitted recipes. One of its big supporters and submitters is the UK Guardian website, which attracts high-profile chefs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.whatcouldicook.com/" />
  <row Id="27257" PostHistoryTypeId="2" PostId="13154" RevisionGUID="39a279b2-2ce7-4184-b52e-6598d3f4029f" CreationDate="2011-03-15T08:38:27.573" UserId="2389" Text="I've had success before making a rich chocolate torte, then putting the pop rocks in the base mixture. There is a light crackle lost initially but it's good enough to refrigerate and still have a decent pop that day and the next. I certainly surprised my guests with it!&#xD;&#xA;&#xD;&#xA;[Here's the original Heston Blumenthal recipe I used][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article736732.ece" />
  <row Id="27258" PostHistoryTypeId="2" PostId="13155" RevisionGUID="4d88eabc-12b0-485a-9a4a-b05cb9cbbbc0" CreationDate="2011-03-15T08:43:58.123" UserId="4638" Text="Back then, I chickened out and made a reliable choco-banana cake for the guests. But I still wanted to try the pie, and finally got around to making it, even getting real pecans for it. &#xD;&#xA;&#xD;&#xA;I cooked the substitute to get an idea of the desired consistency, but I think it got way too dense. Then I looked over all the sweeteners I had, and settled on a 1:1 mixture of beet sugar syrup and honey. The syrup was there to make it dark and, well, syrupy, and I hoped that the glucose in the honey will prevent sugar crystalization (it didn't do it perfectly, but it was OK) and that I'll get a denser consistency. &#xD;&#xA;&#xD;&#xA;Now the pie is ready, after a night in the fridge. The consistency is really good, firm, but not overly sticky. It doesn't have the soufle-foamy feel you sometimes get with egg-heavy pie filling, and this is a big advantage in my book. But the taste would have been much better if it were less sweet. Next time I think I'll skip all the sugar and use less of the honey-syrup mix. Today, my co-workers will get some sweet pie. " />
  <row Id="27259" PostHistoryTypeId="2" PostId="13156" RevisionGUID="301296bb-8310-4601-87fb-3fdf27de6560" CreationDate="2011-03-15T09:12:58.820" UserId="4194" Text="I seem to recall that in Moroccan cities there are often 'neighbourhood' ovens where you pay a small amount to have your bread baked, because few people have their own ovens.&#xD;&#xA;&#xD;&#xA;You cut a distinctive design in the loaf so you can tell which is yours when you go back to collect it; the whole system is extremely ancient. The ovens are usually wood-fired clay ovens, so you'll get a nice stone-baked result as well." />
  <row Id="27260" PostHistoryTypeId="2" PostId="13157" RevisionGUID="1287dd25-bc72-4c65-9b75-e83613b05115" CreationDate="2011-03-15T09:17:48.267" UserId="4194" Text="Udon noodles can be anywhere between 4 and 8mm thick. They shouldn't shrink in cooking; if anything, they should expand as they absorb the water. I'd suggest that if you want super-thick noodles, make sure you buy super-thick noodles!" />
  <row Id="27261" PostHistoryTypeId="5" PostId="13150" RevisionGUID="0de3b7d4-73aa-42be-b6b3-3f6714608fc4" CreationDate="2011-03-15T10:30:29.927" UserId="3203" Comment="deleted 2 characters in body" Text="It's not that simple. Every culture cuts their beef differently (or not at all!) and therefore has different names for it&#xD;&#xA;&#xD;&#xA;Around the Belgium, Dutch, French low lands they call what the US call brisket and flank, just flank. And what other parts of France might call brisket is not always cut separately, it is just part of the chuck&#xD;&#xA;&#xD;&#xA;Confused, we are...&#xD;&#xA;&#xD;&#xA;Many butchers in cities receive partially processed carcass parts, so parts like the chest (brisket) may have been removed for processed meat etc&#xD;&#xA;&#xD;&#xA;So you need to take a cutting diagram to a butcher whom displays whole carcasses and you should be able to get what you want&#xD;&#xA;&#xD;&#xA;As I understand it the brisket extends from in front on the fore legs, between the forelegs and a short way past them? When we have a beast killed most of that goes into the salamis, yum!&#xD;&#xA;" />
  <row Id="27262" PostHistoryTypeId="2" PostId="13158" RevisionGUID="4c3a40ef-630c-4f17-b962-3839f9f30059" CreationDate="2011-03-15T11:22:49.757" UserId="5292" Text="I may be partial having lived there most of my life, but now that live far away, I miss Montreal Pizza.  I can't seem to find a restaurant mear me that has a similar flavor or any combination of ingredients that matches the plavor.&#xD;&#xA;&#xD;&#xA;Do you have a recipe for the pizza sauce they use in Montreal pizzerias?&#xD;&#xA;&#xD;&#xA;Thx in advance for any input." />
  <row Id="27263" PostHistoryTypeId="1" PostId="13158" RevisionGUID="4c3a40ef-630c-4f17-b962-3839f9f30059" CreationDate="2011-03-15T11:22:49.757" UserId="5292" Text="Montreal Pizza sauce" />
  <row Id="27264" PostHistoryTypeId="3" PostId="13158" RevisionGUID="4c3a40ef-630c-4f17-b962-3839f9f30059" CreationDate="2011-03-15T11:22:49.757" UserId="5292" Text="&lt;sauce&gt;&lt;pizza&gt;" />
  <row Id="27265" PostHistoryTypeId="25" PostId="13136" RevisionGUID="61cb8fc1-2e1b-408d-b01b-b0bdf0f1ba9c" CreationDate="2011-03-15T11:23:20.137" Comment="http://twitter.com/#!/StackCooking/status/47618878800531456" />
  <row Id="27266" PostHistoryTypeId="25" PostId="13158" RevisionGUID="03e3937e-689b-4e03-8073-a1b3fe35aed7" CreationDate="2011-03-15T14:23:20.700" Comment="http://twitter.com/#!/StackCooking/status/47664179729006592" />
  <row Id="27267" PostHistoryTypeId="2" PostId="13159" RevisionGUID="ea27b9f9-f236-4ffa-9951-ec6f0b3f4fb4" CreationDate="2011-03-15T14:57:33.413" UserId="4593" Text="The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker.  I have also read that cakes turn out misshapen when made in a rice cooker.  I've never baked a cake before and don't know too much about it, so using the new rice cooker to bake it is tempting.  &#xD;&#xA;&#xD;&#xA;My definition of good:&#xD;&#xA;&#xD;&#xA; - Not misshapen&#xD;&#xA; - Doesn't taste bad&#xD;&#xA; - is like a cake that is baked normally (not in a rice cooker)&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27268" PostHistoryTypeId="1" PostId="13159" RevisionGUID="ea27b9f9-f236-4ffa-9951-ec6f0b3f4fb4" CreationDate="2011-03-15T14:57:33.413" UserId="4593" Text="Do rice cookers bake good cakes?" />
  <row Id="27269" PostHistoryTypeId="3" PostId="13159" RevisionGUID="ea27b9f9-f236-4ffa-9951-ec6f0b3f4fb4" CreationDate="2011-03-15T14:57:33.413" UserId="4593" Text="&lt;baking&gt;&lt;cake&gt;&lt;rice-cooker&gt;" />
  <row Id="27270" PostHistoryTypeId="2" PostId="13160" RevisionGUID="13f83cf7-540b-4835-ac62-d66863d6447d" CreationDate="2011-03-15T15:02:03.333" UserId="4593" Text="Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice.  On one Japanese website that sells rice cookers, they showed some diagrams that I couldn't follow since they were in Japanese, however, the images seemed to indicate that the water is changed in some way (maybe taste) because of the pressure cooker.  &#xD;&#xA;&#xD;&#xA;The rice cookers that include a pressure cooker cooking method are also more expensive.  So, what exactly is the purpose of this pressure cooker method?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="27271" PostHistoryTypeId="1" PostId="13160" RevisionGUID="13f83cf7-540b-4835-ac62-d66863d6447d" CreationDate="2011-03-15T15:02:03.333" UserId="4593" Text="What is the purpose of a pressure cooker in a rice cooker?" />
  <row Id="27272" PostHistoryTypeId="3" PostId="13160" RevisionGUID="13f83cf7-540b-4835-ac62-d66863d6447d" CreationDate="2011-03-15T15:02:03.333" UserId="4593" Text="&lt;food-science&gt;&lt;rice-cooker&gt;" />
  <row Id="27273" PostHistoryTypeId="2" PostId="13161" RevisionGUID="f8359b80-8702-42e8-91d7-e5567e475b3b" CreationDate="2011-03-15T15:38:40.870" UserId="4127" Text="The usual purpose of pressure in pressure cookers is that they can heat water to &gt;100°C without it starting to boil, thereby reducing cooking time." />
  <row Id="27274" PostHistoryTypeId="6" PostId="13158" RevisionGUID="db33fc93-ffa9-4de0-a8f9-7d559557463a" CreationDate="2011-03-15T15:42:41.817" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;pizza&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="27275" PostHistoryTypeId="5" PostId="13092" RevisionGUID="00999471-52f6-4f0f-b32e-789e4f7b8e22" CreationDate="2011-03-15T15:55:26.080" UserId="41" Comment="added 278 characters in body" Text="Gilladian is very correct about using silica dessicant packages except for these issues...&#xD;&#xA;&#xD;&#xA;1. The Silica that turns pink when it has absorbed moisture is known as &quot;indcating silica gel&quot; and has a chemical in it that is NOT FOOD SAFE! (you can find out about it on line).&#xD;&#xA;&#xD;&#xA;2. The silica packets found in prescription drugs often contain other ingredients like carbon (which absorbs odors), and some others I won't go into.&#xD;&#xA;&#xD;&#xA;3. The silica packets found in prescription drugs have been mostly 'used up' by keeping the drugs fresh so the drug companies can get a longer shelf life.&#xD;&#xA;&#xD;&#xA;That said, I found a wonderful product called Dry Spice that is especially made to put in with sugar, spices, almost everything.  It is the perfect size and shape to fit in any size spice jar or whatever, is 100% natural, and perfectly food safe...and wors REALLY GOOD!&#xD;&#xA;Check out www.dryspice.com and you will see what I mean.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;*Readers beware: The user who posted this has an undisclosed affiliation with the above product.  [Food-grade silica gel is readily available on the market](http://www.google.com/search?ie=UTF-8&amp;q=food+grade+silica+gel) and readers are encouraged to do their own research.*" />
  <row Id="27276" PostHistoryTypeId="5" PostId="13123" RevisionGUID="15f30a62-3cb8-45ae-bd1c-d3912625062c" CreationDate="2011-03-15T16:24:11.453" UserId="231" Comment="added 240 characters in body" Text="What brand of &quot;green tea&quot; are you drinking? What grade of &quot;green tea&quot; are you drinking? Do they come in a paper tea bag? Loose leaf? Green tea has such a large range. At the bottom end, you have generic tea bags that are simply labeled &quot;green tea&quot;, these I find to be extremely harsh and taste like well, tea bags and maybe even &quot;grass&quot;. Not to mention, if you're drinking green tea for health reasons, these green teas probably aren't really given you as much as you could be getting...&#xD;&#xA;&#xD;&#xA;I drink a fair amount of tea (as well as coffee), and currently in my cupboard I have teas where they are naturally overwhelmingly sweet (nothing added), to a stronger &quot;tea&quot; flavour, to many others. The place I would start isn't with additives, or brewing methods, but I'd go to a proper &quot;tea&quot; shop, and get a good loose leaf tea. I don't know if your area has a good chinatown, but there's bound to be a good tea shop there somewhere. Otherwise, even a more European influenced tea shop, should have a wide variety of green teas. Regardless of the tea shop, make sure they let you smell (waft with your hands or the lid of the canister, some shops get grumpy if you stick your nose in) the tea. Does it smell grassy? Does it smell pleasant?&#xD;&#xA;&#xD;&#xA;If your tea tastes grassy, the solution isn't to mask it. It's to find tea that doesn't taste like grass.&#xD;&#xA;&#xD;&#xA;Edit: I should also add that to be careful of how you steep green tea. It's much more prone to oversteeping than a dark tea. It should be steep for less time and at a lower temperature. No hotter than around 90C for 2-4 minutes I'd say." />
  <row Id="27277" PostHistoryTypeId="2" PostId="13162" RevisionGUID="8654bb62-e2e0-464e-9cba-26c2aece8a6a" CreationDate="2011-03-15T16:50:02.720" UserId="2721" Text="The other night some friends of mine tried to convince me that decrystallizing honey is bad for the honey.  I don't buy it. &#xD;&#xA;&#xD;&#xA;Is there any truth to their claims?  I couldn't find anything to support them--or even anything considering the question at all.  " />
  <row Id="27278" PostHistoryTypeId="1" PostId="13162" RevisionGUID="8654bb62-e2e0-464e-9cba-26c2aece8a6a" CreationDate="2011-03-15T16:50:02.720" UserId="2721" Text="Is there any reason not to decrystallize honey?" />
  <row Id="27279" PostHistoryTypeId="3" PostId="13162" RevisionGUID="8654bb62-e2e0-464e-9cba-26c2aece8a6a" CreationDate="2011-03-15T16:50:02.720" UserId="2721" Text="&lt;honey&gt;" />
  <row Id="27280" PostHistoryTypeId="2" PostId="13163" RevisionGUID="777eaf72-8f6c-43ba-ba19-8709ee563f99" CreationDate="2011-03-15T17:10:26.673" UserId="4638" Text="Honey contains lots of aromatic compounds, which are quite big, fragile molecules. This is one of the reasons why cold centrifuged honey costs more. When you decrystalize honey by heating it, many of these aromatic molecules break up, and you lose the complexity of the aromas. So yes, it is bad for the honey. Also, it may reduce its health benefits, as vitamins and other micronutrients tend to degrade under heat (but only some of them - others, like trace minerals, are quite unimpressed by temperature). &#xD;&#xA;&#xD;&#xA;Of course, the question is not only if it is bad, but if it is worse than eating crystalized honey. This depends on 1. The honey quality and 2. the way you plan to use the honey. With the honey quality, it is obvious that, if the honey has already been heated in the production process, the volatile stuff has already been destroyed, so subsequent heating for decrystalization is not a problem. But if you spent money on cold centrifuged honey, you are negating its benefits by heating it. &#xD;&#xA;&#xD;&#xA;About the use: If you will heat it anyway (as in putting it in tea, or baking it into a dough), there is no reason not to decrystalize first. Also, if you are only using it as a sweetener, even cold, there is no problem in heating it. But if you are using it as an aromatic agent, like in a creme fraîche and honey dressing for a fruit salad, or using it as a bread spread, then it will taste better if never heated. It will still have a general honey taste and aroma, but the subtle notes will be missing. Whether this bothers you or not depends on whether you rate aroma or texture higher. My personal choice is to not heat honey in these cases, but your preference might be different. Probably the best way to decide is to take a small amount of crystalized good quality honey, heat it, and compare it side-by-side with the crystalized version. Then use whatever version you like better. &#xD;&#xA;&#xD;&#xA;If you happen to like the decrystalized one more, it is probably a good idea to not spend money on fancy honeys in the future (&quot;cold-centrifuged lavender honey from South France&quot; etc.), as it won't taste all that different from a common wildflower honey after decrystalization. " />
  <row Id="27281" PostHistoryTypeId="2" PostId="13164" RevisionGUID="c8f2d503-af6c-4d70-adf9-678703b9a252" CreationDate="2011-03-15T17:15:55.450" UserId="60" Text="[Crystallized honey][1] is harmless. It is the natural precipitation of glucose out of the [supersaturated][3] solution. As shown in the first link, and [recommended here][2], if you don't wish to use crystalline honey then you simply heat it.&#xD;&#xA;&#xD;&#xA;The ideal storage temperature for honey is below 50 F (10 C). Temperatures between 50-70 F (10-21 C) will encourage crystalliztion. Very warm temperatures  in the range of 70-81 F (21-27C) will discourage crystallization but degrade the quality of the honey. Temperatures in excess of 81 F (27 C) will prevent crystallization but will significantly degrade the honey and encourage fermentation and spoilage. You can read all of this and more on the [Honey Hotline Fact Sheet (PDF)][4]. &#xD;&#xA;&#xD;&#xA;So yes, while heating is the recommended method for de-crystallizing honey. [repeatedly doing this][5] will degrade your honey over time. That doesn't stop me though, I tend to use my honey before it crystallizes. If not, I never find myself heating it more than a few times.&#xD;&#xA;&#xD;&#xA;[1]: http://www.honey.com/nhb/about-honey/frequently-asked-questions/category/honey-properties/#crystallized-honey&#xD;&#xA;[2]: http://cooking.stackexchange.com/q/1122/60&#xD;&#xA;[3]: http://en.wikipedia.org/wiki/Supersaturation&#xD;&#xA;[4]: http://www.beesfordevelopment.org/uploads/crystallization.pdf&#xD;&#xA;[5]: http://scienceline.org/2007/04/ask-westly-crystallizedhoney/" />
  <row Id="27282" PostHistoryTypeId="2" PostId="13165" RevisionGUID="fcf970af-7a0a-4cfa-8172-55a819fac3d1" CreationDate="2011-03-15T17:53:28.430" UserId="5295" Text="I am attempting to re-create a heart-of-palm torte I had while in Brazil and while it is pretty simple, I am having difficulty finding a vegan substitute for the lard that will still make the crust flaky. Any ideas what the best substitute is?" />
  <row Id="27283" PostHistoryTypeId="1" PostId="13165" RevisionGUID="fcf970af-7a0a-4cfa-8172-55a819fac3d1" CreationDate="2011-03-15T17:53:28.430" UserId="5295" Text="what is the best vegan substitute for lard?" />
  <row Id="27284" PostHistoryTypeId="3" PostId="13165" RevisionGUID="fcf970af-7a0a-4cfa-8172-55a819fac3d1" CreationDate="2011-03-15T17:53:28.430" UserId="5295" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;vegan&gt;" />
  <row Id="27285" PostHistoryTypeId="6" PostId="1959" RevisionGUID="f5808ee4-0d11-44be-887b-79feea76b907" CreationDate="2011-03-15T17:58:31.980" UserId="1887" Comment="Retagged" Text="&lt;meat&gt;&lt;slow-cooking&gt;&lt;sous-vide&gt;" />
  <row Id="27286" PostHistoryTypeId="6" PostId="986" RevisionGUID="1091b151-2a96-46a5-9e4f-8e21c7f67303" CreationDate="2011-03-15T17:59:18.877" UserId="1887" Comment="Retagged" Text="&lt;baking&gt;&lt;equipment&gt;&lt;pie&gt;" />
  <row Id="27287" PostHistoryTypeId="6" PostId="1420" RevisionGUID="90bd2fc9-79c8-4037-8231-65d6ebc6ff8d" CreationDate="2011-03-15T18:00:09.263" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;beef&gt;&lt;steak&gt;" />
  <row Id="27288" PostHistoryTypeId="2" PostId="13166" RevisionGUID="06909ea2-a53a-4537-abdb-8e858274fdc3" CreationDate="2011-03-15T18:15:34.650" UserId="41" Text="The best substitute in general for lard would be a combination of vegetable shortening - which is generally hydrogenated palm oil - and butter.&#xD;&#xA;&#xD;&#xA;Since this is a vegan substitute, you'll have to just stick to the shortening.  That's OK - shortening was quite literally invented to replace lard - but you'll lose a lot of the flakiness and full flavour if you don't mix it with some butter.&#xD;&#xA;&#xD;&#xA;For pastry crusts, you might also mix some coconut oil in with the shortening; the flaky texture essentially comes from saturated fats, for which coconut oil ranks pretty highly.  Just don't use too much, as it imparts a not-so-subtle flavour of its own." />
  <row Id="27289" PostHistoryTypeId="2" PostId="13167" RevisionGUID="c9653ce6-b961-4753-a301-fdbc80c0ef6f" CreationDate="2011-03-15T18:19:46.503" UserId="4580" Text="Some time ago, I baked a cake (Sachertorte to be exact).&#xD;&#xA;The taste and texture was fine, so my recipe is okay.&#xD;&#xA;&#xD;&#xA;My biggest issue was the shape. In the middle it was really a lot higher than on the sides.&#xD;&#xA;I would like to redo it in the near future, but preferably with a flat(ter) surface.&#xD;&#xA;(Especially since I put icing on top and I don't want it to drip off this time.)&#xD;&#xA;&#xD;&#xA;Anyone knows the cause of my problem, or even better a solution?&#xD;&#xA;I think I put enough butter on the side of my springform pan, in case this is an option." />
  <row Id="27290" PostHistoryTypeId="1" PostId="13167" RevisionGUID="c9653ce6-b961-4753-a301-fdbc80c0ef6f" CreationDate="2011-03-15T18:19:46.503" UserId="4580" Text="How to make a cake lift equally?" />
  <row Id="27291" PostHistoryTypeId="3" PostId="13167" RevisionGUID="c9653ce6-b961-4753-a301-fdbc80c0ef6f" CreationDate="2011-03-15T18:19:46.503" UserId="4580" Text="&lt;cake&gt;&lt;shape&gt;" />
  <row Id="27292" PostHistoryTypeId="2" PostId="13168" RevisionGUID="1fba8783-5f45-4ccb-abeb-69735e9ace93" CreationDate="2011-03-15T19:37:01.397" UserId="4194" Text="I have never baked a cake that hasn't risen more in the middle than around the sides. Nor, I am almost certain, has anyone else.&#xD;&#xA;&#xD;&#xA;Guess how pros get their cakes flat; they cut the top off! To be precise, they cut the top off (generally not totally flat though), then they turn the cake over so the nice flat bottom becomes the top. Then they ice (frost) it." />
  <row Id="27293" PostHistoryTypeId="2" PostId="13169" RevisionGUID="98cbd1da-3f8c-4136-a40b-f5ef57fc764f" CreationDate="2011-03-15T19:41:24.153" UserId="4504" Text="The problem is just uneven rising because of when the different parts of the cake cook.  The solution is to insulate your cake pan.&#xD;&#xA;&#xD;&#xA;You can wrap your cake pan in a damp tea towel (reserve one or two just for this purpose) or there are special insulated strips that are sold specifically for this by baking supply stores.  Basically it insulates the outside part of the cake and the whole thing rises more evenly.&#xD;&#xA;&#xD;&#xA;You might also want to tap your pan to distribute batter evenly and remove air bubbles before putting it in the oven, but this on its own is unlikely to get a flat cake.  " />
  <row Id="27294" PostHistoryTypeId="2" PostId="13170" RevisionGUID="c224a55c-b65d-476d-b0a0-51fbec238f40" CreationDate="2011-03-15T19:51:32.777" UserId="4638" Text="When you heat leavened dough, two things happen: 1. leavening agent creates bubbles, causing the fluid/soft dough to rise. For chemically leavened doughs (baking powder or baking soda), the amount of lift mostly depends on the time the bubble creating reaction goes on and the concentration of non-spent leavening agent. 2. The gluten in the dough sets, building a sturdy 3-d mesh of long, branchey molecules. When the mesh is strong enough, further bubbles cannot stretch it bigger, despite the fact that the leavening reaction is still going on. The setting of the mesh depends mostly on heat and the amount of gluten present in flour. &#xD;&#xA;&#xD;&#xA;The pattern you are seeing means that your cake gets hotter on the sides than in the middle. The sides get set early and stop rising, while the middle is still soft and continues rising. This happens because the walls of the pan conduct heat to the sides of the cake quicker than heat is conducted inside the cake. You see the phenomenon in an exaggarated form in a muffin, which is usually higher than wide: it is always rounded on top, and often split, because the liquid core from the middle continues to rise after a crust has formed on the surface. There are several ways to alleviate the problem; my list below comes in no particular order, and if somebody can contribute more ideas, I'll be glad to hear them. &#xD;&#xA;&#xD;&#xA;A good solution could involve a slower, more even heating method. The first approach which comes to mind would be to use a pan which insulates well. I have had some good results baking a cake in a porcelain quiche pan. Pyrex should also work well. With an insulating pan, the sides will stay liquid longer and rise more. The trouble is that there are no insulating drop-out-bottom pans available (except for a combination of glass bottom and silicone walls, but I think that the glass isolates better than the thinnish silicone), and getting a cake layer out of a quiche pan is very hard. Also, the pan insulates the cake from the bottom and the sides, but not from the top, so you will need to bake it on a lower rack and/or reduce temperature on the upper heater in order to not burn the upper surface. If your batter is not too sticky, you use a parchment paper on the bottom and lots of fat on the sides, you can overcome the getting-it-out-in-one-piece problem, but it is a hassle. Else, you could try some DIY solution, like attaching 2-3 layers of a cut-to-fit silicone rolling mat stripes to the outside of the walls of a metal pan. However, it is quite hard to come up with a good attachment method (glue could release toxic fumes at oven temperatures, if it holds at all). So this method should work, but is somewhat hard to apply. Maybe just a metal cake pan with thicker walls will be enough when combined with other approaches. As I was writing this, I got the idea that preheating the detached bottom of a metal pan together with the oven could help too, but I haven't tried that. &#xD;&#xA;&#xD;&#xA;A second approach is to minimize the (3-d) liquid core by making a thin cake. If the middle of the cake gets heated up quickly enough from above and below, it will set short after the walls do, and there will be no unset center to &quot;bloom&quot;. So select a bigger pan. I think that Americans mostly use 9 inch pans, but if you used an original sacher recipe from Austria, it is probably meant for a 26 or a 28 cm pan. Also, try baking the two layers separately instead of making a single layer and cutting it. This is unorthodox, as you get more crust than with cutting, but it is better than a hunchbacked sacher. You should use a scale or at least a measuring jug to divide the batter, or else you'll end up with two layers of different thickness. Also remember to reduce the baking time, as the core will heat up faster. Use a toothpick for probing doneness. &#xD;&#xA;&#xD;&#xA;The third idea would be to reduce the amount of the leavening agent. The walls will always set before the core, so the core will still expand a little bit more after the walls are firm - provided there is enough baking powder. If the concentration of baking powder at this point is low, you'll get less bubbles, so less lift. Of course, using too low an amount of baking powder will ruin the cake, so you'll have to be cautious and experiment a bit before hitting the correct amount. &#xD;&#xA;&#xD;&#xA;The fourth approach would be to give the outer portions of the cake more time to rise (similar to #1) by baking at lower heat. This is somewhat risky, as it can result in a different texture of the final product, due to a different rate at which water evaporates from the dough and a longer baking time. Also, if your temperature is too low, you won't get a golden crust on a light-coloured dough (should be no problem for a frosted cake like the sacher). &#xD;&#xA;&#xD;&#xA;The fifth one is to use a flour with less gluten, so you get a mesh which is less dense and needs more time until it gets firm enough to prevent rising. Use cake flour instead of all purpose flour. &#xD;&#xA;&#xD;&#xA;All methods I described should attribute to a solution, but probably none of them will be sufficient by itself. You'll have to pick a combination of them and see what works best for you. " />
  <row Id="27295" PostHistoryTypeId="5" PostId="13170" RevisionGUID="8f9d23ce-cc46-475e-ac6c-756ab244ed52" CreationDate="2011-03-15T20:21:21.367" UserId="4638" Comment="added some general cake advice" Text="When you heat leavened dough, two things happen: 1. leavening agent creates bubbles, causing the fluid/soft dough to rise. For chemically leavened doughs (baking powder or baking soda), the amount of lift mostly depends on the time the bubble creating reaction goes on and the concentration of non-spent leavening agent. 2. The gluten in the dough sets, building a sturdy 3-d mesh of long, branchey molecules. When the mesh is strong enough, further bubbles cannot stretch it bigger, despite the fact that the leavening reaction is still going on. The setting of the mesh depends mostly on heat and the amount of gluten present in flour. &#xD;&#xA;&#xD;&#xA;The pattern you are seeing means that your cake gets hotter on the sides than in the middle. The sides get set early and stop rising, while the middle is still soft and continues rising. This happens because the walls of the pan conduct heat to the sides of the cake quicker than heat is conducted inside the cake. You see the phenomenon in an exaggarated form in a muffin, which is usually higher than wide: it is always rounded on top, and often split, because the liquid core from the middle continues to rise after a crust has formed on the surface. There are several ways to alleviate the problem; my list below comes in no particular order, and if somebody can contribute more ideas, I'll be glad to hear them. &#xD;&#xA;&#xD;&#xA;A good solution could involve a slower, more even heating method. The first approach which comes to mind would be to use a pan which insulates well. I have had some good results baking a cake in a porcelain quiche pan. Pyrex should also work well. With an insulating pan, the sides will stay liquid longer and rise more. The trouble is that there are no insulating drop-out-bottom pans available (except for a combination of glass bottom and silicone walls, but I think that the glass isolates better than the thinnish silicone), and getting a cake layer out of a quiche pan is very hard. Also, the pan insulates the cake from the bottom and the sides, but not from the top, so you will need to bake it on a lower rack and/or reduce temperature on the upper heater in order to not burn the upper surface. If your batter is not too sticky, you use a parchment paper on the bottom and lots of fat on the sides, you can overcome the getting-it-out-in-one-piece problem, but it is a hassle. Else, you could try some DIY solution, like attaching 2-3 layers of a cut-to-fit silicone rolling mat stripes to the outside of the walls of a metal pan. However, it is quite hard to come up with a good attachment method (glue could release toxic fumes at oven temperatures, if it holds at all). So this method should work, but is somewhat hard to apply. Maybe just a metal cake pan with thicker walls will be enough when combined with other approaches. As I was writing this, I got the idea that preheating the detached bottom of a metal pan together with the oven could help too, but I haven't tried that. &#xD;&#xA;&#xD;&#xA;A second approach is to minimize the (3-d) liquid core by making a thin cake. If the middle of the cake gets heated up quickly enough from above and below, it will set short after the walls do, and there will be no unset center to &quot;bloom&quot;. So select a bigger pan. I think that Americans mostly use 9 inch pans, but if you used an original sacher recipe from Austria, it is probably meant for a 26 or a 28 cm pan. Also, try baking the two layers separately instead of making a single layer and cutting it. This is unorthodox, as you get more crust than with cutting, but it is better than a hunchbacked sacher. You should use a scale or at least a measuring jug to divide the batter, or else you'll end up with two layers of different thickness. Also remember to reduce the baking time, as the core will heat up faster. Use a toothpick for probing doneness. &#xD;&#xA;&#xD;&#xA;The third idea would be to reduce the amount of the leavening agent. The walls will always set before the core, so the core will still expand a little bit more after the walls are firm - provided there is enough baking powder. If the concentration of baking powder at this point is low, you'll get less bubbles, so less lift. Of course, using too low an amount of baking powder will ruin the cake, so you'll have to be cautious and experiment a bit before hitting the correct amount. &#xD;&#xA;&#xD;&#xA;The fourth approach would be to give the outer portions of the cake more time to rise (similar to #1) by baking at lower heat. This is somewhat risky, as it can result in a different texture of the final product, due to a different rate at which water evaporates from the dough and a longer baking time. Also, if your temperature is too low, you won't get a golden crust on a light-coloured dough (should be no problem for a frosted cake like the sacher). &#xD;&#xA;&#xD;&#xA;The fifth one is to use a flour with less gluten, so you get a mesh which is less dense and needs more time until it gets firm enough to prevent rising. Use cake flour instead of all purpose flour. Edit: a bit more fat will help with inhibiting gluten too, but a big change will change the taste and texture considerably.&#xD;&#xA;&#xD;&#xA;All methods I described should attribute to a solution, but probably none of them will be sufficient by itself. You'll have to pick a combination of them and see what works best for you. &#xD;&#xA;&#xD;&#xA;Edit: you should also apply all the usual methods for getting a good cake: measure with a scale, use room-temperature ingredients, sift your flour, only combine dry mix with fluid mix at the last moment before putting it into the oven, preheat the oven well. All these ensure a better batter texture, which means a more even heating and a higher quality leavening process (because the ratio of leavening agent to other ingredients is correct, it is mixed up better, the leavening reaction does not start too early, and the heating process is even). So not following these is more likely to result in a lopsided cake or a big bubble somewhere in the cake. I realize that this hasn't happened in the case you describe, but it would be too bad to get an asymmetrically risen cake after you took all the precautions against a disproportionally rising center. " />
  <row Id="27296" PostHistoryTypeId="25" PostId="13167" RevisionGUID="c879d555-ff9c-4f13-b722-0f61cdc1c815" CreationDate="2011-03-15T20:23:20.513" Comment="http://twitter.com/#!/StackCooking/status/47754775818805249" />
  <row Id="27297" PostHistoryTypeId="2" PostId="13171" RevisionGUID="756e0c9b-8e65-48fd-a6a7-67b9927cf40d" CreationDate="2011-03-15T20:28:30.183" UserId="5298" Text="Everytime I make a pie, I get a different result as far as the stiffness of the pie.  I am trying to perfect coconut cream pie (and other cream pies).  &#xD;&#xA;&#xD;&#xA;I have been researching Shirley O, Corriher and Harold McGee's work, and understand that the alpha-amylase in the egg yolk must be deactivated by boiling for a short time (although I also saw things like &quot;approach a boil&quot; to keep from breaking starch bonds).  Otherwise it digest the starch as in the cornstarch, flour or tapioca starch.  I understand that once the granules burst and release the starch chains and bond, that the process will start to reverse after the cream reaches its thickest point.  So, I am careful not to stir too much, etc.  I researched the different starches and found that cornstarch is not very heat resistant, so I looked into flour and tapioca (cassava) flour or starch.  I don't think I have looked at arrow root as much.   &#xD;&#xA;&#xD;&#xA;OK, what about the sugar?  Will too much sugar make it runny (I did try a recipe with less sugar).   What about the milk?  I use whole milk.  Is there something with the milk?  Do I need to use cream instead? I have read about using gelatin, but am not sure I want that consistency.  Surely there is a secret so that the pie will come out right every time.  HELP!  " />
  <row Id="27298" PostHistoryTypeId="1" PostId="13171" RevisionGUID="756e0c9b-8e65-48fd-a6a7-67b9927cf40d" CreationDate="2011-03-15T20:28:30.183" UserId="5298" Text="Can you help me get my cream pie filling stiff enough?" />
  <row Id="27299" PostHistoryTypeId="3" PostId="13171" RevisionGUID="756e0c9b-8e65-48fd-a6a7-67b9927cf40d" CreationDate="2011-03-15T20:28:30.183" UserId="5298" Text="&lt;pie&gt;&lt;cream&gt;&lt;thickening&gt;&lt;starch&gt;" />
  <row Id="27300" PostHistoryTypeId="6" PostId="13171" RevisionGUID="a2f9e8a3-4136-446c-960c-843425e2a554" CreationDate="2011-03-15T21:01:22.150" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;cream&gt;&lt;thickening&gt;&lt;starch&gt;" />
  <row Id="27301" PostHistoryTypeId="2" PostId="13172" RevisionGUID="9f300d1b-428d-41fb-9d52-af7a25680fe2" CreationDate="2011-03-15T21:11:57.570" UserId="4194" Text="My coconut cream pie recipe uses milk (2 cups, whole milk gives a creamier flavour), 6 eggs, 1 cup sugar, and 2 tablespoons of gelatin (and coconut of course). It doesn't go like jelly, it has more of a silky consistency.&#xD;&#xA;&#xD;&#xA;You divide the milk thusly:&#xD;&#xA;&#xD;&#xA;- 2/3 cup, sprinkled with the gelatin, whisked, and left to soften for 5 mins&#xD;&#xA;- 1 1/3 cup to make the 'custard'&#xD;&#xA;&#xD;&#xA;Once the custard is made (i.e. sugar whisked into egg yolks, hot milk poured in after tempering), simply whisk in the gelatinised milk. My recipe then calls for cream and the egg whites to be folded in (after cooling) to lighten the whole thing." />
  <row Id="27302" PostHistoryTypeId="9" PostId="13171" RevisionGUID="6efc658d-77fa-44b4-af03-6481ee591600" CreationDate="2011-03-15T21:24:45.500" UserId="41" Comment="Rollback to [756e0c9b-8e65-48fd-a6a7-67b9927cf40d]" Text="&lt;pie&gt;&lt;cream&gt;&lt;thickening&gt;&lt;starch&gt;" />
  <row Id="27303" PostHistoryTypeId="2" PostId="13173" RevisionGUID="f01807d8-7b03-4f08-ad06-6176b9cd5075" CreationDate="2011-03-15T21:25:16.623" UserId="4638" Text="I can add that while you could probably use it with any type of closed pie, you must use one (or a DIY steam vent) when baking a pâté in a crust. Not only will it let the steam escape, you need the big hole to fill the not-yet-set gelatine mix after it has cooled. " />
  <row Id="27304" PostHistoryTypeId="2" PostId="13174" RevisionGUID="4463431e-33b1-4403-b5a7-acfa413a0706" CreationDate="2011-03-15T22:17:20.877" UserId="5300" Text="i want to know if you can substitute Dijon mustard with something else and if so then what?" />
  <row Id="27305" PostHistoryTypeId="1" PostId="13174" RevisionGUID="4463431e-33b1-4403-b5a7-acfa413a0706" CreationDate="2011-03-15T22:17:20.877" UserId="5300" Text="substitute for Dijon mustard" />
  <row Id="27306" PostHistoryTypeId="3" PostId="13174" RevisionGUID="4463431e-33b1-4403-b5a7-acfa413a0706" CreationDate="2011-03-15T22:17:20.877" UserId="5300" Text="&lt;substitutions&gt;&lt;mustard&gt;" />
  <row Id="27307" PostHistoryTypeId="2" PostId="13175" RevisionGUID="57a35ce3-9eb6-4128-8276-be9d89ba7e47" CreationDate="2011-03-15T22:48:48.907" UserId="4873" Text="I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce.&#xD;&#xA;&#xD;&#xA;It is a hot sauce with a wonderful flavor but it has some fairly unique properties -- specifically that it is very similar in color and consistency / viscosity to asian sweet and sour sauces.  This lets the sauce cling in a thick layer on the food to which it is applie.&#xD;&#xA;&#xD;&#xA;I have tried looking for this sauce but it is hard to find even by mail order in the US and the price for shipping from Costa Rica costs many times more than the sauce itself.  Apparently a lot of places carry Lizano sauce but this brand of Chilero seems to be left out." />
  <row Id="27308" PostHistoryTypeId="1" PostId="13175" RevisionGUID="57a35ce3-9eb6-4128-8276-be9d89ba7e47" CreationDate="2011-03-15T22:48:48.907" UserId="4873" Text="Where can I purchase Banquete Chilero Sauce from Costa Rica in the US ?" />
  <row Id="27309" PostHistoryTypeId="3" PostId="13175" RevisionGUID="57a35ce3-9eb6-4128-8276-be9d89ba7e47" CreationDate="2011-03-15T22:48:48.907" UserId="4873" Text="&lt;sauce&gt;&lt;shopping&gt;&lt;spicy-hot&gt;" />
  <row Id="27310" PostHistoryTypeId="5" PostId="13175" RevisionGUID="bf54988d-2999-4a80-9bd7-cca0d396060c" CreationDate="2011-03-15T22:58:31.503" UserId="4873" Comment="added 1 characters in body" Text="I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce.&#xD;&#xA;&#xD;&#xA;It is a hot sauce with a wonderful flavor but it has some fairly unique properties -- specifically that it is very similar in color and consistency / viscosity to asian sweet and sour sauces.  This lets the sauce cling in a thick layer on the food to which it is applied.&#xD;&#xA;&#xD;&#xA;I have tried looking for this sauce but it is hard to find even by mail order in the US and the price for shipping from Costa Rica costs many times more than the sauce itself.  Apparently a lot of places carry Lizano sauce but this brand of Chilero seems to be left out." />
  <row Id="27311" PostHistoryTypeId="2" PostId="13176" RevisionGUID="41157574-313e-4c76-a57f-620b869d60ad" CreationDate="2011-03-15T23:19:11.860" UserId="5210" Text="I want to bake sourdough bread and have created a starter. &#xD;&#xA;&#xD;&#xA;It's three days old and bubbling a lot. However it smells like sour yoghurt and not at all yeasty.&#xD;&#xA;&#xD;&#xA;Has it gone bad?" />
  <row Id="27312" PostHistoryTypeId="1" PostId="13176" RevisionGUID="41157574-313e-4c76-a57f-620b869d60ad" CreationDate="2011-03-15T23:19:11.860" UserId="5210" Text="Is my sourdough starter &quot;bad&quot;?" />
  <row Id="27313" PostHistoryTypeId="3" PostId="13176" RevisionGUID="41157574-313e-4c76-a57f-620b869d60ad" CreationDate="2011-03-15T23:19:11.860" UserId="5210" Text="&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="27314" PostHistoryTypeId="2" PostId="13177" RevisionGUID="e54d210b-1b35-40a6-8190-59c37e0b1f3e" CreationDate="2011-03-16T01:01:51.020" UserId="3630" Text="Hard to tell for sure, but it sounds like a good sour to me.  It has been my experience that sours do not always smell like yeast. Did you add a pinch of yeast in the first place when making the sour?  If not, you would be relying on nature to have any natural yeast spores within your sour, and that does not always work out that way.  &#xD;&#xA;&#xD;&#xA;Either way, if you are only using the sour to impart flavour in your bread, it doesn't really matter if it has yeast in it anyways, as you will add yeast for leavening purposes when you mix the bread.&#xD;&#xA;&#xD;&#xA;It has also been my experience that often a 'strange' smelling sour has excellent flavour.  Ultimately, it can't hurt to bake a loaf." />
  <row Id="27315" PostHistoryTypeId="25" PostId="13176" RevisionGUID="3e13523d-cbb8-4226-8b18-23ac72bf6ac9" CreationDate="2011-03-16T02:23:20.907" Comment="http://twitter.com/#!/StackCooking/status/47845374697799680" />
  <row Id="27316" PostHistoryTypeId="5" PostId="13174" RevisionGUID="4645aab0-88e6-43a7-a67c-2e206d62db34" CreationDate="2011-03-16T03:29:39.160" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Is there a substitute for Dijon mustard and if so, what is it?](http://cooking.stackexchange.com/questions/4440/is-there-a-substitute-for-dijon-mustard-and-if-so-what-is-it)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;i want to know if you can substitute Dijon mustard with something else and if so then what?" />
  <row Id="27317" PostHistoryTypeId="10" PostId="13174" RevisionGUID="6119320e-2584-40c3-8b9c-30470f0a420a" CreationDate="2011-03-16T03:29:39.037" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27318" PostHistoryTypeId="25" PostId="13171" RevisionGUID="3c6edbaa-6627-4a04-ba13-5f42e1c6cc38" CreationDate="2011-03-16T05:23:20.473" Comment="http://twitter.com/#!/StackCooking/status/47890671109029888" />
  <row Id="27319" PostHistoryTypeId="25" PostId="13162" RevisionGUID="5e8d5693-6a42-42d6-a238-eabd8096fc73" CreationDate="2011-03-16T08:23:21.223" Comment="http://twitter.com/#!/StackCooking/status/47935971295117312" />
  <row Id="27320" PostHistoryTypeId="2" PostId="13178" RevisionGUID="e2aaf1c0-52c7-43aa-a0a7-ba4adae46fdc" CreationDate="2011-03-16T10:11:28.913" UserId="5303" Text="I am newbie to cooking,&#xD;&#xA;I will have to create veg noodles , I am following [this][1] tutorial,&#xD;&#xA;&#xD;&#xA;I want to know what are the add-ons I can add it to make it testy and best.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=27oHn30Az4E" />
  <row Id="27321" PostHistoryTypeId="1" PostId="13178" RevisionGUID="e2aaf1c0-52c7-43aa-a0a7-ba4adae46fdc" CreationDate="2011-03-16T10:11:28.913" UserId="5303" Text="How to create the best veg noodles ?" />
  <row Id="27322" PostHistoryTypeId="3" PostId="13178" RevisionGUID="e2aaf1c0-52c7-43aa-a0a7-ba4adae46fdc" CreationDate="2011-03-16T10:11:28.913" UserId="5303" Text="&lt;vegetarian&gt;&lt;chinese-cuisine&gt;&lt;noodles&gt;" />
  <row Id="27323" PostHistoryTypeId="5" PostId="784" RevisionGUID="f171554e-a4ff-4fe3-9422-039672fc1c07" CreationDate="2011-03-16T10:42:04.953" UserId="4214" Comment="added 64 characters in body" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][3])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27324" PostHistoryTypeId="2" PostId="13179" RevisionGUID="95c78bff-0121-4ded-98b2-fcee910193a1" CreationDate="2011-03-16T10:44:05.407" UserId="4194" Text="Your main sources of flavour in any Chinese-style noodle dish will be:&#xD;&#xA;&#xD;&#xA;- Garlic&#xD;&#xA;- Ginger&#xD;&#xA;- Chilli&#xD;&#xA;- Spring Onion/Scallion&#xD;&#xA;- Soy sauce&#xD;&#xA;- Oyster sauce&#xD;&#xA;- Rice wine / dry sherry&#xD;&#xA;- Sesame oil&#xD;&#xA;&#xD;&#xA;Sesame oil has a very distinctive 'Chinese' flavour. It is very strong so you only need a little. You should not use it for frying - think of it more like a seasoning. Add a teaspoon or so at the end of cooking and stir through." />
  <row Id="27325" PostHistoryTypeId="6" PostId="13175" RevisionGUID="103a0cbb-cbf2-4097-8926-38485a5025e0" CreationDate="2011-03-16T10:56:28.113" UserId="373" Comment="edited tags" Text="&lt;sauce&gt;&lt;shopping&gt;&lt;spicy-hot&gt;&lt;country-specific&gt;" />
  <row Id="27326" PostHistoryTypeId="25" PostId="13178" RevisionGUID="66a37a98-7f33-4921-8749-e15629b18edf" CreationDate="2011-03-16T11:23:20.833" Comment="http://twitter.com/#!/StackCooking/status/47981269841215488" />
  <row Id="27327" PostHistoryTypeId="2" PostId="13180" RevisionGUID="9d6fb716-4d0c-41ee-a87a-8037b58feaf2" CreationDate="2011-03-16T11:26:47.633" UserId="184" Text="I started boiling water in a small, stainless steel, copper-bottom pot. Old story: I forgot about it, the water boiled away, and the pot spent a couple hours on maximum heat from my electric stove.&#xD;&#xA;&#xD;&#xA;I noticed it as I sat reading: a funny smell was coming from the pot, not unlike the smell of burning plastic. I opened the pot and saw the bottom covered with this dark grey matter that doesn't wash easily. What could it be?&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;Then, while washing the pot, the nice dark copper color seemed to wash away. Now I have this. What happened, here?&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Lastly, now I have white spots on my cooktop where the pot sat. What could these be?&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/bOr2k.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/SjhoF.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/sy0Ae.jpg" />
  <row Id="27328" PostHistoryTypeId="1" PostId="13180" RevisionGUID="9d6fb716-4d0c-41ee-a87a-8037b58feaf2" CreationDate="2011-03-16T11:26:47.633" UserId="184" Text="What happened, when I boiled this pot dry?" />
  <row Id="27329" PostHistoryTypeId="3" PostId="13180" RevisionGUID="9d6fb716-4d0c-41ee-a87a-8037b58feaf2" CreationDate="2011-03-16T11:26:47.633" UserId="184" Text="&lt;equipment&gt;" />
  <row Id="27330" PostHistoryTypeId="2" PostId="13181" RevisionGUID="d2f64d20-7542-4760-9f79-1e6ec0509237" CreationDate="2011-03-16T11:54:42.680" UserId="5120" Text="I've just bought a pizza stone. &#xD;&#xA;&#xD;&#xA;The manufacture recommend to put the stone in **high temperature** (220°C) for **two hours** before the first use.&#xD;&#xA;&#xD;&#xA;No one on the equipment store knew why.&lt;br&gt;Do you know?" />
  <row Id="27331" PostHistoryTypeId="1" PostId="13181" RevisionGUID="d2f64d20-7542-4760-9f79-1e6ec0509237" CreationDate="2011-03-16T11:54:42.680" UserId="5120" Text="Should I &quot;bake&quot; a pizza stone before the first use?" />
  <row Id="27332" PostHistoryTypeId="3" PostId="13181" RevisionGUID="d2f64d20-7542-4760-9f79-1e6ec0509237" CreationDate="2011-03-16T11:54:42.680" UserId="5120" Text="&lt;pizza-stone&gt;" />
  <row Id="27333" PostHistoryTypeId="5" PostId="784" RevisionGUID="d9f51aba-ddfe-4d87-9565-454e551104b0" CreationDate="2011-03-16T12:08:30.917" UserId="4638" Comment="added definition for bisquit (German)" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][3])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][1] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][2]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is castor sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][3] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][4]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [4]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27334" PostHistoryTypeId="2" PostId="13182" RevisionGUID="fec88d82-d27e-4ef5-a781-f8bd4213e42c" CreationDate="2011-03-16T12:11:13.633" UserId="2951" Text="If you want to serve your noodles with Thai Curry, I think you can use what @ElendilTheTall suggested plus serving with bean sprouts and maybe some mint and basil. I may also consider adding some fish sauce / lime and crushed peanuts. This is more toward to the thai flavour. &#xD;&#xA;&#xD;&#xA;My recipe would have the following&#xD;&#xA;&#xD;&#xA;1. Garlic&#xD;&#xA;2. Ginger&#xD;&#xA;3. Chilli&#xD;&#xA;4. Shallot/spring onion&#xD;&#xA;5. Soy sauce&#xD;&#xA;6. Sesame oil&#xD;&#xA;7. Fish sauce / lime&#xD;&#xA;8. crushed peanuts&#xD;&#xA;9. bean sprouts&#xD;&#xA;10. mint / basil&#xD;&#xA;&#xD;&#xA;Also, the type of noodles is important too. Since you will have it with Curry, I would suggest the thick white/egg noodles. The thicker noodles will absorb the curry better. &#xD;&#xA;&#xD;&#xA;If you want to use rice noodles, maybe you can skip most of the ingredients above and just pour curry over the noodles with some bean sprouts and a bit of herbs. In that case, you can taste the true flavour of curry.&#xD;&#xA;&#xD;&#xA;Good Luck&#xD;&#xA;" />
  <row Id="27335" PostHistoryTypeId="2" PostId="13183" RevisionGUID="85a679fa-c850-453c-af04-714f7919b7fd" CreationDate="2011-03-16T13:35:58.550" UserId="3348" Text="Generally that sort of treatment is to get rid of any moisture the stone may have taken on during storage/handling--if it weren't kept dry, there could be moisture deep in the stone that would not be an issue in normal home use. I would expect the instructions were also that you should put the stone in the cold oven then turn it on--that would be the safest way to do the whole process, avoiding thermal shock, etc.&#xD;&#xA;&#xD;&#xA;There might be some proprietary reason to do this also, but my vote goes to driving out deeply absorbed moisture." />
  <row Id="27336" PostHistoryTypeId="2" PostId="13184" RevisionGUID="bc1092d2-e788-491c-a6f3-e5f3c521b0ee" CreationDate="2011-03-16T13:43:30.307" UserId="3348" Text="The first photo is of mineral deposits left behind when you boiled your water away. If you water is really hard (full of minerals) you may get these even in normal use. Barkeeper's Friend cleaner and some hard work can remove it.&#xD;&#xA;&#xD;&#xA;The second photo is showing that you actually managed to clean the dark oxidation off some of the bottom, but not all of it. When copper is really clean (free of oxidation) it's quite bright and pinkish or orange. The way your pot was before, it had a fairly even layer of oxidation, which makes the copper brown. You could either clean it all the way--again, barkeeper's friend is a good bet--or leave it and it will soon be brown again.&#xD;&#xA;&#xD;&#xA;The last one I'm just guessing about. I think it is probably mineral deposits too, if there was water underneath the pot, or if if boiled over. I do not know if something like Barkeeper's Friend would be appropriate for your cooker, though. It could also be oxidation or staining from the pot--something on the pot that burned off and left a residue or discolored the surface. It's also possible that the hot pot actually damaged the surface, in which case the discoloration may be permanent.&#xD;&#xA;&#xD;&#xA;In any case, your pot is not damaged if the bottom is still flat (sometimes overheated pots warp). Cleaning it will make it look nicer, but none of the things you're seeing are likely to have an impact on how it cooks." />
  <row Id="27337" PostHistoryTypeId="25" PostId="13180" RevisionGUID="ccab16e6-2945-4206-b0eb-0239c7dd1864" CreationDate="2011-03-16T14:23:20.647" Comment="http://twitter.com/#!/StackCooking/status/48026567187759104" />
  <row Id="27338" PostHistoryTypeId="2" PostId="13185" RevisionGUID="a8ac535d-0252-45ab-8b76-924a9410d033" CreationDate="2011-03-16T15:14:28.917" UserId="5309" Text="I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads.  Is it possible to use these in bread (yeast, preferably, but quick/tea breads are also okay)?  &#xD;&#xA;&#xD;&#xA;If so, what are the best approaches/ratios?  Should I cook them first?  Let them sprout?  Pointers to recipes would be greatly appreciated." />
  <row Id="27339" PostHistoryTypeId="1" PostId="13185" RevisionGUID="a8ac535d-0252-45ab-8b76-924a9410d033" CreationDate="2011-03-16T15:14:28.917" UserId="5309" Text="What's the best approach to baking bread with whole grains?" />
  <row Id="27340" PostHistoryTypeId="3" PostId="13185" RevisionGUID="a8ac535d-0252-45ab-8b76-924a9410d033" CreationDate="2011-03-16T15:14:28.917" UserId="5309" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="27344" PostHistoryTypeId="6" PostId="143" RevisionGUID="babbef8d-1ad8-4c3c-b764-5ae3514a7ee8" CreationDate="2011-03-16T15:29:50.403" UserId="1887" Comment="Retagged" Text="&lt;meat&gt;&lt;hamburgers&gt;&lt;ground-beef&gt;" />
  <row Id="27345" PostHistoryTypeId="6" PostId="3349" RevisionGUID="7fd46156-4da4-4597-a19e-dd5b268a14fc" CreationDate="2011-03-16T15:41:12.623" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added tags for answer categories" Text="&lt;equipment&gt;&lt;resources&gt;&lt;organization&gt;" />
  <row Id="27346" PostHistoryTypeId="6" PostId="11461" RevisionGUID="1b18348c-79fa-4c87-a03f-3caa6df68a07" CreationDate="2011-03-16T15:45:11.060" UserId="1887" Comment="Added &quot;mushrooms&quot; to clarify type of truffles" Text="&lt;mushrooms&gt;&lt;truffles&gt;" />
  <row Id="27348" PostHistoryTypeId="6" PostId="9537" RevisionGUID="81901670-78a3-42f5-989c-672f71f693ed" CreationDate="2011-03-16T15:45:46.053" UserId="1887" Comment="Added &quot;mushrooms&quot; to clarify type of truffles" Text="&lt;mushrooms&gt;&lt;truffles&gt;" />
  <row Id="27349" PostHistoryTypeId="6" PostId="6112" RevisionGUID="9e272271-8df9-48e3-8b92-10b51e2e29df" CreationDate="2011-03-16T15:46:18.440" UserId="1887" Comment="Added &quot;mushrooms&quot; to clarify type of truffles" Text="&lt;mushrooms&gt;&lt;truffles&gt;" />
  <row Id="27350" PostHistoryTypeId="2" PostId="13188" RevisionGUID="b73720e5-2cc8-4049-9bd7-5b07f79aec35" CreationDate="2011-03-16T15:49:18.733" UserId="-1" Text="" />
  <row Id="27351" PostHistoryTypeId="2" PostId="13189" RevisionGUID="8d41d779-ece1-4e91-87c2-2871396ef2d0" CreationDate="2011-03-16T15:49:18.733" UserId="-1" Text="" />
  <row Id="27352" PostHistoryTypeId="2" PostId="13190" RevisionGUID="78700b68-1520-4700-863e-d7178a2a2f8d" CreationDate="2011-03-16T16:06:52.460" UserId="876" Text="I bought a cast iron grill pan from a famous Swedish four letter store.&#xD;&#xA;And they suggest to boil milk with some vegetal oil before starting to use the grill.&#xD;&#xA;&#xD;&#xA;Why is this necessary, and what difference between just washing with water?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27353" PostHistoryTypeId="1" PostId="13190" RevisionGUID="78700b68-1520-4700-863e-d7178a2a2f8d" CreationDate="2011-03-16T16:06:52.460" UserId="876" Text="Why do I need to cook milk in a cast iron pan before first usage?" />
  <row Id="27354" PostHistoryTypeId="3" PostId="13190" RevisionGUID="78700b68-1520-4700-863e-d7178a2a2f8d" CreationDate="2011-03-16T16:06:52.460" UserId="876" Text="&lt;equipment&gt;&lt;cleaning&gt;" />
  <row Id="27355" PostHistoryTypeId="2" PostId="13191" RevisionGUID="c7cf7bac-1fab-4df4-9135-0fe123389436" CreationDate="2011-03-16T16:13:01.783" UserId="4239" Text="I'd imagine it has to do with avoiding rust." />
  <row Id="27356" PostHistoryTypeId="2" PostId="13192" RevisionGUID="ea786797-dc82-4817-8bcf-119c26e964a4" CreationDate="2011-03-16T16:18:33.823" UserId="4194" Text="The milk-and-oil process isn't there to wash the pan, it's there to 'season' it. The seasoning process embeds oil in the pores of the metal, which increases its resistance to water - the last thing you want is a rusty pan (though a nice layer of black oxidation is a good thing).&#xD;&#xA;&#xD;&#xA;You should avoid washing a cast iron pan with soap and water as it will remove the seasoning. Just give it a good wipe or go over it with a brush." />
  <row Id="27357" PostHistoryTypeId="2" PostId="13193" RevisionGUID="a6e24513-121d-4bfd-88dc-5884cc90e4ef" CreationDate="2011-03-16T16:24:18.053" UserId="2001" Text="I use whole grains in my bread- wheat, oats, quinoa, etc.&#xD;&#xA;&#xD;&#xA;There are a couple considerations:&#xD;&#xA;1- rehydration&#xD;&#xA;If the grain won't be adequately rehydrated from just sitting in water for an hour then it should be precooked. Wheat berries, for example, definitely need to be cooked. They just won't get enough water or time in the dough while it is rising.&#xD;&#xA;&#xD;&#xA;A little experimenting may need to be done to get the water ratio right.&#xD;&#xA;&#xD;&#xA;2- sharpness&#xD;&#xA;Adding hard ingredients will change the dynamic of your dough kneading. For example, if you knead in a mixer then you might have to go at a slower speed to keep from shredding the gluten.&#xD;&#xA;&#xD;&#xA;Sprouting grains is fantastic. Sprouted grains are very nutritious and have a completely different flavor that I find very interesting. Sprouts also have a lot of sugar in them. I sometimes replace some of the sugar in my recipes with sprouted, dried, and ground wheat berries." />
  <row Id="27358" PostHistoryTypeId="2" PostId="13194" RevisionGUID="7b5d2831-2513-41df-bb7e-f99e6d112192" CreationDate="2011-03-16T16:27:27.597" UserId="2001" Text="I've never heard of milk being used to season a pan and so I am a little skeptical of it. &#xD;&#xA;&#xD;&#xA;Pan seasoning is always done with fat that is heated until it polymerizes. This creates a very hard non-stick surface that makes cooking easier and protects the pan from rust.&#xD;&#xA;&#xD;&#xA;See this question for more about how to season your pan:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet&#xD;&#xA;&#xD;&#xA;See the article linked in one of the answers:&#xD;&#xA;&#xD;&#xA;http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/&#xD;&#xA;&#xD;&#xA;This process, while slightly more labor intensive, produces the best seasonings I've ever seen." />
  <row Id="27359" PostHistoryTypeId="6" PostId="13190" RevisionGUID="b3564045-3e67-4f33-a287-566b32784315" CreationDate="2011-03-16T16:29:54.350" UserId="2001" Comment="edit tags" Text="&lt;equipment&gt;&lt;cast-iron&gt;&lt;maintenance&gt;&lt;seasoning-pans&gt;" />
  <row Id="27360" PostHistoryTypeId="2" PostId="13195" RevisionGUID="d2d81900-9dda-4fc2-96af-7183d0fff2d7" CreationDate="2011-03-16T16:30:50.073" UserId="5162" Text="http://costaricasuperstore.com/index.php?main_page=product_info&amp;products_id=53 this website mig0th be helpful for you. &#xD;&#xA;&#xD;&#xA;I'm afraid I don't know of any stores that you can physically visit to purchase the sauce though" />
  <row Id="27361" PostHistoryTypeId="2" PostId="13196" RevisionGUID="d366d280-fc74-416b-85fa-d9255d2d474a" CreationDate="2011-03-16T16:41:47.190" UserId="1415" Text="i had to do this when i bought a non-stick pan from the same place, and it didn't make an ounce of difference. if it's truly a cast-iron pan, there are much better places to get info on proper seasoning, like the links posted by Sobachatina, above. if it's a non-stick type coating, like the one i bought, just keep using it. it's gotten much better over time.&#xD;&#xA;" />
  <row Id="27362" PostHistoryTypeId="5" PostId="13188" RevisionGUID="5d1b9743-1733-46cf-9c9e-386446fa0d9e" CreationDate="2011-03-16T16:47:24.500" UserId="1887" Comment="added 194 characters in body" Text="This tag is used both for the fungus known as truffles and for the chocolate treat made with ganache. Adding the additional tag [tag:mushrooms] or [tag:chocolate] will help distinguish the two. " />
  <row Id="27363" PostHistoryTypeId="24" PostId="13188" RevisionGUID="5d1b9743-1733-46cf-9c9e-386446fa0d9e" CreationDate="2011-03-16T16:47:24.500" Comment="Proposed by 1887 approved by 60 edit id of 53" />
  <row Id="27364" PostHistoryTypeId="5" PostId="13189" RevisionGUID="9fcaac06-551a-4ac6-bdf9-1e1122082fb0" CreationDate="2011-03-16T16:47:30.930" UserId="1887" Comment="added 31 characters in body" Text="Mushrooms and chocolate goodies" />
  <row Id="27365" PostHistoryTypeId="24" PostId="13189" RevisionGUID="9fcaac06-551a-4ac6-bdf9-1e1122082fb0" CreationDate="2011-03-16T16:47:30.930" Comment="Proposed by 1887 approved by 60 edit id of 54" />
  <row Id="27366" PostHistoryTypeId="6" PostId="13175" RevisionGUID="c2e9bc58-7d9a-4db3-a066-a3cb95a3dcdd" CreationDate="2011-03-16T17:07:13.033" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;shopping&gt;&lt;spicy-hot&gt;" />
  <row Id="27368" PostHistoryTypeId="25" PostId="13185" RevisionGUID="f1b99858-baaa-4619-847f-77d928066508" CreationDate="2011-03-16T17:23:20.710" Comment="http://twitter.com/#!/StackCooking/status/48071866119749632" />
  <row Id="27369" PostHistoryTypeId="2" PostId="13198" RevisionGUID="e0bf4ab1-0cbd-43c3-9d12-4cfd1769642e" CreationDate="2011-03-16T17:39:54.183" UserId="363" Text="I want to prepare a nice corned beef meal, but I don't know the best way to do it.  Last year I did it in a crock pot.  It was delicious, but the brisket feel apart so much that the presentation was very lacking.  I was unable to slice against the grain (probably had something to do with the subpar knife I was using, but still).  I want good looking even slices of beef, so how should I cook the roast?" />
  <row Id="27370" PostHistoryTypeId="1" PostId="13198" RevisionGUID="e0bf4ab1-0cbd-43c3-9d12-4cfd1769642e" CreationDate="2011-03-16T17:39:54.183" UserId="363" Text="Cooking corned beef brisket for maximum slice-ability" />
  <row Id="27371" PostHistoryTypeId="3" PostId="13198" RevisionGUID="e0bf4ab1-0cbd-43c3-9d12-4cfd1769642e" CreationDate="2011-03-16T17:39:54.183" UserId="363" Text="&lt;corned-beef&gt;" />
  <row Id="27373" PostHistoryTypeId="2" PostId="13199" RevisionGUID="c5b2430a-c819-44ef-9d22-7c0f69e2a085" CreationDate="2011-03-16T18:03:53.607" UserId="2175" Text="I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simply by looking at them?&#xD;&#xA;&#xD;&#xA;I guess you could also look up the brand and the model, but shouldn't there be a visible difference between the two types?&#xD;&#xA;&#xD;&#xA;I read that if the knife has a bolster, it's probably forged, but that doesn't seem to be a very good indicator if you still can't tell for sure using that one criterion.&#xD;&#xA;&#xD;&#xA;Any tips?" />
  <row Id="27374" PostHistoryTypeId="1" PostId="13199" RevisionGUID="c5b2430a-c819-44ef-9d22-7c0f69e2a085" CreationDate="2011-03-16T18:03:53.607" UserId="2175" Text="How to tell the difference between stamped and forged knives" />
  <row Id="27375" PostHistoryTypeId="3" PostId="13199" RevisionGUID="c5b2430a-c819-44ef-9d22-7c0f69e2a085" CreationDate="2011-03-16T18:03:53.607" UserId="2175" Text="&lt;knives&gt;" />
  <row Id="27376" PostHistoryTypeId="2" PostId="13200" RevisionGUID="cc3ba8ce-960e-44a2-a60f-7f25fe9b3f66" CreationDate="2011-03-16T18:05:32.263" UserId="4194" Text="Once it's been brined for a week, I simmer my corned beef in just enough water to cover it, for about 2 1/2 hours, or until it's tender to the fork. I then leave it to cool for at least half an hour before slicing, though it cuts better when cold." />
  <row Id="27377" PostHistoryTypeId="2" PostId="13201" RevisionGUID="5a05de18-e253-4139-b57a-1decf6ad2503" CreationDate="2011-03-16T18:21:51.043" UserId="2001" Text="Stamped knives are stamped from a sheet of steel- therefore the metal is all one thickness (or thinness).&#xD;&#xA;&#xD;&#xA;Forged knives will be thicker at the back and taper to the front.&#xD;&#xA;&#xD;&#xA;So- a stamped knife will never have a bolster, a forged knife may or may not." />
  <row Id="27378" PostHistoryTypeId="2" PostId="13202" RevisionGUID="c5e1d5d5-b021-46f4-8666-1930bdc4d475" CreationDate="2011-03-16T18:23:20.143" UserId="4442" Text="After your brisket is cooked, refrigerate it overnight. This will help it stay solid when you slice it, and will also improve the texture and flavor. Reheat it before serving. If you have time, this will improve ma slow cooked foods." />
  <row Id="27380" PostHistoryTypeId="6" PostId="13199" RevisionGUID="35993fed-d367-42ba-b59d-55600adc8591" CreationDate="2011-03-16T18:32:50.090" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="27381" PostHistoryTypeId="2" PostId="13204" RevisionGUID="4c556996-9e52-4667-9cef-0e0cc32bea70" CreationDate="2011-03-16T19:06:38.363" UserId="5314" Text="I have made a box cake with oil instead of butter plenty of times. I prefer to use oil with strong flavored cakes like chocolate or lemon. I find that with a yellow or white cake the lack of butter leaves the taste of the cake rather bland. I supposed if I did use oil instead of butter with a white or yellow cake again I would add a teaspoon of vanilla or almond extract." />
  <row Id="27382" PostHistoryTypeId="5" PostId="8830" RevisionGUID="e8465bd2-3f8c-4bc3-a014-97511c4f7067" CreationDate="2011-03-16T19:22:20.580" UserId="210" Comment="fixed a couple of typos" Text="The major difference between butter and oil is that butter is only 80% oil, with the rest being milk solids and water ([source][1]).  This means that using oil you will lose some of the water content that your cake should have, possibly resulting in a dryer cake.  On the plus side, cakes made with oil tend to dry out slower than those made with butter.&#xD;&#xA;&#xD;&#xA;The other possible different, but one that is unlikely with a mix I'd think, is that it depends on the method of mixing in your fat.  If the butter is to be whipped or creamed while softened this creates a different texture than one you could get with oil or melted butter.  Whipped butter or especially butter creamed with sugar provides a network of air bubbles that act as a raising agent during cooking, and the result is a pound cake like crumb.  If your recipe calls for melted butter, though, this is not a concern - the result is more like a traditional muffin or quick bread crumb.&#xD;&#xA;&#xD;&#xA;Finally, a vegetable oil has a fairly neutral taste.  Usually when a vegetable oil is called for, this is desirable.  Butter on the other hand has a more interesting flavor.  Your cake may be a bit bland without it.&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/ButterVsOil.htm" />
  <row Id="27384" PostHistoryTypeId="25" PostId="13198" RevisionGUID="cc252702-ed3d-44e4-b42a-40b00603dfeb" CreationDate="2011-03-16T20:23:21.320" Comment="http://twitter.com/#!/StackCooking/status/48117166859497472" />
  <row Id="27385" PostHistoryTypeId="2" PostId="13205" RevisionGUID="56333516-7d43-48d8-9d68-5d628f69cc3a" CreationDate="2011-03-16T20:41:23.023" UserId="5162" Text="As a vegetarian for over 15 years the only food I continue to miss is prawn toast. Does anybody whether it would be possible to make a vegetarian version and what alternatives to prawn could be used?" />
  <row Id="27386" PostHistoryTypeId="1" PostId="13205" RevisionGUID="56333516-7d43-48d8-9d68-5d628f69cc3a" CreationDate="2011-03-16T20:41:23.023" UserId="5162" Text="Is it possible to make vegetarian 'prawn' toast?" />
  <row Id="27387" PostHistoryTypeId="3" PostId="13205" RevisionGUID="56333516-7d43-48d8-9d68-5d628f69cc3a" CreationDate="2011-03-16T20:41:23.023" UserId="5162" Text="&lt;vegetarian&gt;" />
  <row Id="27388" PostHistoryTypeId="2" PostId="13206" RevisionGUID="20096ff7-583f-42e4-b485-fea4ecbd38fa" CreationDate="2011-03-16T21:04:30.483" UserId="296" Text="This recipe seems to be something close to what you are looking for!&#xD;&#xA;&#xD;&#xA;**Sesame (Mock) Prawn Toast**&#xD;&#xA;&#xD;&#xA;Ingredients (use vegan versions):&#xD;&#xA;&#xD;&#xA;    450g (1 lb) firm tofu&#xD;&#xA;    1-2 teaspoon kelp seasoning (optional)&#xD;&#xA;    1 teaspoon salt&#xD;&#xA;    1 egg replacer&#xD;&#xA;    2 teaspoon ginger, minced&#xD;&#xA;    1 tablespoon light soy sauce&#xD;&#xA;    2 tablespoon green onions, chopped&#xD;&#xA;    1 1/2 teaspoon sesame oil&#xD;&#xA;    10 slices thinly sliced bread, crusts removed&#xD;&#xA;    4 tablespoons sesame seeds&#xD;&#xA;    oil for deep frying&#xD;&#xA;&#xD;&#xA;Directions:&#xD;&#xA;&#xD;&#xA;Place the tofu, kelp powder, salt, egg replacer, ginger, soy sauce, onions and sesame oil in a food processor and blend into a paste.&#xD;&#xA;&#xD;&#xA;Cut each slice of bread diagonally into two triangles. Spread the paste on the bread, making a slight mound in the center.  Put the sesame seeds on a plate and press the paste side of each triangle into the seeds.&#xD;&#xA;&#xD;&#xA;Heat the oil to a medium heat and deep-fry the toasts paste side down for 2 to 3 minutes then turn them over and fry until they are golden brown. Remove from the oil and drain on paper kitchen towel. Serve immediately with sweet chili sauce.&#xD;&#xA;&#xD;&#xA;NOTES: Use bread that is not fresh as it will absorb less oil. Also, the tofu can be substituted with the same quantity of mock prawn meat if you're lucky enough to live near an Asian grocer that sells it.&#xD;&#xA;&#xD;&#xA;Serves: 20 toasts&#xD;&#xA;&#xD;&#xA;Preparation time: 20 mins&#xD;&#xA;&#xD;&#xA;http://vegweb.com/index.php?topic=21443.0" />
  <row Id="27389" PostHistoryTypeId="5" PostId="13206" RevisionGUID="3ee0eebc-9608-4ddd-b03d-a6781a11b6fd" CreationDate="2011-03-16T21:09:39.870" UserId="296" Comment="deleted 1058 characters in body" Text="This recipe seems to be something close to what you are looking for!&#xD;&#xA;http://vegweb.com/index.php?topic=21443.0&#xD;&#xA;Tofu seems to be a reasonable substitute. &#xD;&#xA;&#xD;&#xA;However you can also find a vegetarian shrimp substitute through this company:&#xD;&#xA;http://www.vegieworld.com/cart/product_pages.asp?id=667&#xD;&#xA;&#xD;&#xA;One of their suggested preparation methods is for toast!&#xD;&#xA;" />
  <row Id="27393" PostHistoryTypeId="2" PostId="13208" RevisionGUID="be680856-7e83-4f35-924d-c1fcf0c8df2f" CreationDate="2011-03-16T21:18:54.890" UserId="5317" Text="My roux came out a beautiful dark brown.  Then I began to slowly add chicken stock.  The flour and water did not completely blend and I don't understand why not?  The roux was very hot,but the stock and water was room temperature." />
  <row Id="27394" PostHistoryTypeId="1" PostId="13208" RevisionGUID="be680856-7e83-4f35-924d-c1fcf0c8df2f" CreationDate="2011-03-16T21:18:54.890" UserId="5317" Text="How to mix a roux with stock?" />
  <row Id="27395" PostHistoryTypeId="3" PostId="13208" RevisionGUID="be680856-7e83-4f35-924d-c1fcf0c8df2f" CreationDate="2011-03-16T21:18:54.890" UserId="5317" Text="&lt;roux&gt;" />
  <row Id="27396" PostHistoryTypeId="2" PostId="13209" RevisionGUID="f366447a-0070-40a6-8123-e2d1c5912b54" CreationDate="2011-03-16T21:19:19.827" UserId="3630" Text="I live in an area that has some of the best catfishing in the world.  Here, they are considered a garbage fish, and no one eats them.  I think I would like to try them.  What are the best ways to prepare a catfish?" />
  <row Id="27397" PostHistoryTypeId="1" PostId="13209" RevisionGUID="f366447a-0070-40a6-8123-e2d1c5912b54" CreationDate="2011-03-16T21:19:19.827" UserId="3630" Text="Best method to prepare catfish (very soft flesh)?" />
  <row Id="27398" PostHistoryTypeId="3" PostId="13209" RevisionGUID="f366447a-0070-40a6-8123-e2d1c5912b54" CreationDate="2011-03-16T21:19:19.827" UserId="3630" Text="&lt;fish&gt;" />
  <row Id="27399" PostHistoryTypeId="2" PostId="13210" RevisionGUID="a1894171-65e5-4128-bd17-bf356e220a59" CreationDate="2011-03-16T21:19:57.050" UserId="296" Text="I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pan, the yolk breaks, and it ends up as an eggy mess. &#xD;&#xA;&#xD;&#xA;I've tried multiple pans including my cast-iron pan, a teflon, pan, and others but they seem to always stick. What am I doing wrong?" />
  <row Id="27400" PostHistoryTypeId="1" PostId="13210" RevisionGUID="a1894171-65e5-4128-bd17-bf356e220a59" CreationDate="2011-03-16T21:19:57.050" UserId="296" Text="Frying Eggs—Sticking to the Pan" />
  <row Id="27401" PostHistoryTypeId="3" PostId="13210" RevisionGUID="a1894171-65e5-4128-bd17-bf356e220a59" CreationDate="2011-03-16T21:19:57.050" UserId="296" Text="&lt;eggs&gt;" />
  <row Id="27402" PostHistoryTypeId="2" PostId="13211" RevisionGUID="d9f34c19-17a3-4a25-95eb-a0852997a06a" CreationDate="2011-03-16T21:23:28.120" UserId="3630" Text="First thing to do, make sure your pan is at the correct level of heat (around the mid-range on my stove top).  Then, make sure you spray your pan with some food release.  Then, crack the egg into the middle of the pan, and let it cook.  You shouldn't have any problems. &#xD;&#xA;&#xD;&#xA;Don't have the heat too high, don't start with a cold pan. Teflon coated should work like a charm." />
  <row Id="27403" PostHistoryTypeId="2" PostId="13212" RevisionGUID="1c881463-6c29-441a-9c71-f3a134808f21" CreationDate="2011-03-16T21:27:08.473" UserId="3630" Text="You should always add your roux when then stock is boiling.  Other wise, you may not only end up in your present situation, but you end up having no idea how thick or thin your soup or sauce will be once it boils.  Starches (roux, corn starch) thicken like popcorn pops. Once it gets hot enough, it 'blooms' and causes the thickening of the liquid.  If you put it into a liquid that is not hot enough to cause it to bloom, it just sits in suspension (or sinks to the bottom in a lump) until it finally does hit that temp.  If you have added too much thickening agent, you will then have to adjust with more liquid, which can adversely affect your soup/sauce.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="27404" PostHistoryTypeId="2" PostId="13213" RevisionGUID="aa765faa-e6c4-447a-9031-6b706c2bf565" CreationDate="2011-03-16T21:27:16.133" UserId="5162" Text="Some people will add hot stock to hot roux without problems. However, if you're having trouble try letting your stock cool before adding it to the hot roux. This will help it combine smoothly (this is what I do). Once you've gradually added the cool stock to the roux mixture you can then heat the sauce. Some people do this the other way around (add hot stock to cold roux). " />
  <row Id="27405" PostHistoryTypeId="2" PostId="13214" RevisionGUID="16492e7f-56d8-42ca-a47b-5f9363206502" CreationDate="2011-03-16T21:33:13.413" UserId="5162" Text="Although you've said you've used a teflon pan do you normally have problems with the pan in general? If so it might be worth buying a new one. Keeping the pan at a low heat throughout can help with preventing sticking (although admittedly it makes the egg take longer to cook). &#xD;&#xA;Also, if you wait until the egg has cooked through a bit before trying to move it at all it should make it a bit easier and less likely to break. If you wait until the egg has at least started to slightly bubble it should be easier for you. Good luck!" />
  <row Id="27406" PostHistoryTypeId="2" PostId="13215" RevisionGUID="2872f927-e162-4c2d-8b98-72c5cea0275b" CreationDate="2011-03-16T21:38:51.550" UserId="5162" Text="If you take the catfish steaks and wash and pat dry. If you want to flavour the fish you can rub some turmeric, chilli and coriander over it. Heat some vegetable oil in a frying pan and then cook for a couple of minutes until lightly brown. You can then drain on a bit of kitchen paper. Easy peasy and versatile. " />
  <row Id="27408" PostHistoryTypeId="2" PostId="13216" RevisionGUID="5eff1d4b-5bc2-41ec-bad7-ec47718c5fa2" CreationDate="2011-03-16T22:14:18.323" UserId="4442" Text="I like to use low heat and a lid on a teflon pan. The lid helps the top side of the egg set faster, and prevents the underside from over cooking. Of course, this is easier if you have a glass lid. (also, as others have noted, it is important to add fat and to preheat the pan)" />
  <row Id="27409" PostHistoryTypeId="2" PostId="13217" RevisionGUID="aae2a53f-2afd-41e7-9565-76f77bad9a7d" CreationDate="2011-03-16T22:34:47.540" UserId="4638" Text="&gt; Then I began to slowly add chicken stock.&#xD;&#xA;&#xD;&#xA;There's your problem: slowly. When you add the stock to the roux, an irreversible chemical reaction starts, where the starches from the roux bind to the fluid and gelatinize. After they have gelatinized, they cannot soak up any more fluid. So when you add a small amount of stock and stir it all in, all the starch gets used up, creating a very dense mass. Adding more stock and thinking that it will get absorbed is like pouring juice over jell-o and thinking that you'll get a thinner jell-o. &#xD;&#xA;&#xD;&#xA;I know it is counterintuitive - I've done it the wrong way for years and my success rate for bechamel was not much more than 30%. But you just have to get your stock very quickly into the roux, as the reaction is over in maybe 30 seconds. The risk of getting clumps is high, but the sauce isn't completely ruined the way it is when making it too slowly. I even tend to dump the whole stock into the roux in a single pour. &#xD;&#xA;&#xD;&#xA;There are quite a few things you can do to reduce the clumps probability, even when going the all-at-once route. &#xD;&#xA;&#xD;&#xA;First, make a smaller quantity. If necessary, work in batches. Quickly combining 500 ml milk with the appropriate amount of roux is much easier than doing it for the 1.5 liters you need for the big lasagne dish. Less than 500 ml is even easier. &#xD;&#xA;&#xD;&#xA;Second, whisk vigorously all the time while combining. When making a small batch (see above), it is easy to hold a small container with the stock with one hand only and pour from it, while whisking with the other. Pouring some stock with two hands, then picking up a whisk and stirring it in, then pouring some more is a recipe for disaster. It is even better if you don't use a whisk, but a handheld mixer (don't do this in a nonstick pan, even if it is touted as metal utensils safe. If you do it in an enamelled pan, you can get visible lines from the attachments. These are a purely aesthetic problem, but you might want to avoid them nevertheless). &#xD;&#xA;&#xD;&#xA;Third, use a high, narrow pan. Your whisking/mixer is only doing some good in the vicinity of the whisk, while the roux in some distance doesn't get mixed with the stock quickly enough. &#xD;&#xA;&#xD;&#xA;Fourth (or maybe zeroth, because it is very important), a roux has a very small error margin. Always measure your ingredients exactly, preferably by weight. If using boiling stock, don't let the measured stock boil on while you are preparing other things, as it will evaporate quite a bit. &#xD;&#xA;&#xD;&#xA;Fifth, there is the temperature you already mentioned. You want the temperature difference to be as small as possible. Don't set your burner to a high temperature. If you need the hot temperature for a brown roux, err on the side of too cold until shortly before the color is achieved, then reduce the temperature, and wait for the residual heat of the pan to complete the coloring before combining. I prefer to combine on the burner using a boiling liquid, with a temperature difference of around 60°C or less, but have also used the &quot;cold&quot; method successfully: liquid at room temperature or somewhat warmed, but far from boiling, roux is removed from the burner for a minute. Combine away from burner until smooth, then put back on until it bubbles. &#xD;&#xA;&#xD;&#xA;Sixth, if you get some clumps, you can save the sauce. If they are few and small (&lt;3 mm in diameter), just stir vigorously until gone (remove the sauce from the burner after it bubbles, then continue stirring). Or use an immersion blender. If this doesn't get rid of them, use a sieve after the sauce is ready (not too fine a sieve, and certainly not a cheesecloth). &#xD;&#xA;&#xD;&#xA;Seventh. I find that the lighter the roux, the more easier it is to work with. For bechamel, I often don't brown it at all, just wait until it is hot enough. You may want to perfect your technique with a light roux before starting with the dark ones. &#xD;&#xA;&#xD;&#xA;Eighth. Even with a light roux, you will probably fail often the first few times. Roux sauces need exercise until you get them right. So some dry training may be a good idea. Use all-purpose flour, the cheapest oil you can find, and heated water, make some batches of roux and throw them out. The cost will be negligible, and the probability that you ruin the next batch when you are under time pressure and/or are using expensive ingredients (and they can get actually expensive - consider a veloute made with roasted argan oil for 11 Eur/100 ml) is much lower. " />
  <row Id="27410" PostHistoryTypeId="2" PostId="13218" RevisionGUID="49a3d905-0367-4824-87a4-1d8fd2b08593" CreationDate="2011-03-16T22:49:55.263" UserId="4638" Text="I want to make some individual zabaglione &amp; fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them some times). &#xD;&#xA;&#xD;&#xA;I have at my disposal: &#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&lt;li&gt;&#xD;&#xA;10 cm tartalette forms, nonstick, made from some very thin sheet metal, probably steel &#xD;&#xA;&lt;li&gt; 6 cm silicone muffin cups&#xD;&#xA;&lt;li&gt; 6 cm muffin pan paper liners. I have made muffins in them, stacked in twos on a rack. The muffins  flow much wider than when contained in a pan, but are still not too flat. &#xD;&#xA;&lt;li&gt; plain porcelain tea cups&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;Which alternative will work best, and why?" />
  <row Id="27411" PostHistoryTypeId="1" PostId="13218" RevisionGUID="49a3d905-0367-4824-87a4-1d8fd2b08593" CreationDate="2011-03-16T22:49:55.263" UserId="4638" Text="Which containers should I use for souffles?" />
  <row Id="27412" PostHistoryTypeId="3" PostId="13218" RevisionGUID="49a3d905-0367-4824-87a4-1d8fd2b08593" CreationDate="2011-03-16T22:49:55.263" UserId="4638" Text="&lt;baking&gt;&lt;equipment&gt;&lt;souffle&gt;" />
  <row Id="27413" PostHistoryTypeId="2" PostId="13219" RevisionGUID="f2d2360a-2f89-4a53-9921-771156173609" CreationDate="2011-03-16T23:14:27.437" UserId="5162" Text="Out of each of these I would say the tea cups although I really think you would be better to purchase/borrow a souffle dish. The souffle needs to rise and a vertical makes this far easier. &#xD;&#xA;&#xD;&#xA;I wouldn't use anything metal is it may get too hot too quickly and overcook the outside of the souffle. &#xD;&#xA;&#xD;&#xA;Something else you might want to try is to use a casserole dish but make sides from heavy duty aluminium foil (about 6 inches high should do) or use a deep baking tin. " />
  <row Id="27414" PostHistoryTypeId="2" PostId="13220" RevisionGUID="ee8d6ce9-255a-47d4-9a5e-b3c0cbac4ae0" CreationDate="2011-03-16T23:34:52.373" UserId="5320" Text="We recently bought a flat top (glass top) stove to replace our standard electric stove with the coiled &quot;eye&quot; heating elements. The flat top is certainly easy to clean, and if you have a boil-over, it does not fill the pan under the burner and spill into the interior of the stove - all pluses. However, I find that every nonstick fry pan I have has developed a 'bow' or curvature. That is, the center of the pan is bowed out, so that when the pan rests on the flat top stove surface it does not make great contact anywhere except right in the center. All the edges of the pan curve up, away from the heat. Thus it takes awhile to heat up, and probably wastes lots of heat. This bow may have been present with the regular &quot;eye&quot; coiled heating elements, but it wasn't as noticeable because they were not as absolutely flat at the glass. I even bought a new nonstick skillet, and swore to never use it on more than medium high, to keep this bow from forming. Still, it has bowed over a few months use, so even on the new skillet this problem remains.&#xD;&#xA;&#xD;&#xA;My question is, what can I do to avoid or fix this problem? I keep wishing for some high heat tolerant and conductive thing to put between the stove surface and the pan so I get good thermal contact (something like a thin bag of sand, but with the bag made out of a material that would not be destroyed by the heat). Or am I just buying cheap nonstick cookware, and if I really spend a lot on a frying pan, the problem would not occur. This last part is really my question. I have spent $30 on a frying pan, only to see this same thing occur. If I spend $200 on a frying pan, will that solve the problem (will it not do this bowing thing), or will I get the same results in a few months? Thanks." />
  <row Id="27415" PostHistoryTypeId="1" PostId="13220" RevisionGUID="ee8d6ce9-255a-47d4-9a5e-b3c0cbac4ae0" CreationDate="2011-03-16T23:34:52.373" UserId="5320" Text="Why do my nonstick fry pans 'bow up' and not make good contact with my flat top stove." />
  <row Id="27416" PostHistoryTypeId="3" PostId="13220" RevisionGUID="ee8d6ce9-255a-47d4-9a5e-b3c0cbac4ae0" CreationDate="2011-03-16T23:34:52.373" UserId="5320" Text="&lt;pan&gt;&lt;non-stick&gt;&lt;electric-stoves&gt;" />
  <row Id="27417" PostHistoryTypeId="2" PostId="13221" RevisionGUID="260c3577-bb9c-4f1d-8db6-69d0effd62dc" CreationDate="2011-03-16T23:44:21.893" UserId="3630" Text="The reason that cookware warps is that it is has too thin of a base.  When it has been heated to a high temperature, it warps upon cooldown.  The only way to avoid this is to buy very sturdy, heavy duty cookware.  You need to look for something with a very thick and heavy base, then you will have no issue.  &#xD;&#xA;&#xD;&#xA;And don't think that it will put you in the poor-house.  I bought new pans 6 years ago, and they are still fine.  The most I paid was $30 for my 14 inch pan.  Every other pan I bought on sale for 10-15 dollars.&#xD;&#xA;&#xD;&#xA;As for pots, you should be able to get a good set of Lagostina (or comparable brand) which are certainly not professional, but they will do the job.  They will not run too much money.&#xD;&#xA;&#xD;&#xA;It is worth the investment.&#xD;&#xA;" />
  <row Id="27418" PostHistoryTypeId="2" PostId="13222" RevisionGUID="79696c34-999c-4c74-9113-b6b452825827" CreationDate="2011-03-16T23:47:22.217" UserId="3630" Text="I have had a glass top stove for about three years now.  I have two spots that have stained black. The stains look like a patch of burnt food, however they are flat to the surface.  I have tried to use the white ceramic cook top stuff you can buy (to no avail).  I have tried to scrape it off with a razor (also to no avail, and this is why I know that it is flat to the surface of the stove).  Any ideas?&#xD;&#xA;" />
  <row Id="27419" PostHistoryTypeId="1" PostId="13222" RevisionGUID="79696c34-999c-4c74-9113-b6b452825827" CreationDate="2011-03-16T23:47:22.217" UserId="3630" Text="Getting stains off of a glass top stove" />
  <row Id="27420" PostHistoryTypeId="3" PostId="13222" RevisionGUID="79696c34-999c-4c74-9113-b6b452825827" CreationDate="2011-03-16T23:47:22.217" UserId="3630" Text="&lt;cleaning&gt;" />
  <row Id="27421" PostHistoryTypeId="5" PostId="13221" RevisionGUID="4e9a6ea4-99ac-4353-be20-45ecbc092e87" CreationDate="2011-03-16T23:50:09.467" UserId="3630" Comment="added 281 characters in body" Text="The reason that cookware warps is that it is has too thin of a base.  When it has been heated to a high temperature, it warps upon cooldown.  The only way to avoid this is to buy very sturdy, heavy duty cookware.  You need to look for something with a very thick and heavy base, then you will have no issue.  &#xD;&#xA;&#xD;&#xA;And don't think that it will put you in the poor-house.  I bought new pans 6 years ago, and they are still fine.  The most I paid was $30 for my 14 inch pan.  Every other pan I bought on sale for 10-15 dollars.&#xD;&#xA;&#xD;&#xA;As for pots, you should be able to get a good set of Lagostina (or comparable brand) which are certainly not professional, but they will do the job.  They will not run too much money.&#xD;&#xA;&#xD;&#xA;Just reread your post, originally missed the bit on the end.  You absolutely do not need to spend 200 dollars on a pan.  Just do your homework on the brand you are buying.  Where do you live (country, I mean.  Not trying to be too personal)? I may be able to suggest some places if you live in North America.&#xD;&#xA;" />
  <row Id="27422" PostHistoryTypeId="2" PostId="13223" RevisionGUID="2d640db4-04db-435e-a90d-731e29e32229" CreationDate="2011-03-17T00:33:13.637" UserId="41" Text="First of all, razor on glass is a *bad* idea.  I hope I don't have to explain why.  Just think about what you're doing there.&#xD;&#xA;&#xD;&#xA;You definitely did the right thing by buying the cooktop cleaner (I assume you used Cerama-Bryte or some similar product), but that's only half the equation; if you just use a cloth or paper towel with that, you won't get good results.  There's a product called a [&quot;Scrunge&quot;][1] that's specifically designed for cleaning (scrubbing) glass cook tops.  Use that with the cleaning solution and it can clean almost anything off.&#xD;&#xA;&#xD;&#xA;With a little bit of elbow grease (okay, a *lot* of elbow grease) I managed to clean off over a year of caked-on grease and charcoal around the burner rings that I was never able to get with the Cerama-Bryte alone.  I don't want this to sound like a product endorsement as there may be other, similar kinds of specialized &quot;sponges&quot; on the market, but this is the only one I know of that's safe to use on glass (i.e. won't scratch it like a scouring pad or those double-sided 3M sponges).&#xD;&#xA;&#xD;&#xA;You can also use the baking soda/vinegar trick.  Make a concentrated paste (say 3 parts baking soda to 1 part water) and scrub it in as hard as you can.  This may be enough by itself, but for good measure, pour on some vinegar afterward and scrub again once it starts fizzing (almost immediately).&#xD;&#xA;&#xD;&#xA;Finally, you can use the baking soda/vinegar track.  Use roughly equal parts of each but don't mix them in advance.  Instead, pour vinegar onto the stain and sprinkle on the baking soda afterward, or vice versa, and scrub right away while it's fizzing.  That will usually dissolve anything under it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vileda.ca/en/scourers/ceran/" />
  <row Id="27423" PostHistoryTypeId="6" PostId="13208" RevisionGUID="f1c2f29f-e104-48dc-957b-093ee6adbbef" CreationDate="2011-03-17T00:38:01.433" UserId="41" Comment="edited tags" Text="&lt;flour&gt;&lt;stock&gt;&lt;roux&gt;" />
  <row Id="27424" PostHistoryTypeId="5" PostId="13223" RevisionGUID="03919df7-59e9-45c6-babd-23f41a275e8c" CreationDate="2011-03-17T00:39:03.257" UserId="41" Comment="deleted 100 characters in body" Text="First of all, razor on glass is a *bad* idea.  I hope I don't have to explain why.  Just think about what you're doing there.&#xD;&#xA;&#xD;&#xA;You definitely did the right thing by buying the cooktop cleaner (I assume you used Cerama-Bryte or some similar product), but that's only half the equation; if you just use a cloth or paper towel with that, you won't get good results.  There's a product called a [&quot;Scrunge&quot;][1] that's specifically designed for cleaning (scrubbing) glass cook tops.  Use that with the cleaning solution and it can clean almost anything off.&#xD;&#xA;&#xD;&#xA;With a little bit of elbow grease (okay, a *lot* of elbow grease) I managed to clean off over a year of caked-on grease and charcoal around the burner rings that I was never able to get with the Cerama-Bryte alone.  I don't want this to sound like a product endorsement as there may be other, similar kinds of specialized &quot;sponges&quot; on the market, but this is the only one I know of that's safe to use on glass (i.e. won't scratch it like a scouring pad or those double-sided 3M sponges).&#xD;&#xA;&#xD;&#xA;You can also try baking soda.  Make a concentrated paste (say 3 parts baking soda to 1 part water) and scrub it in as hard as you can.  This is often enough to clean by itself, but if that fails...&#xD;&#xA;&#xD;&#xA;Finally, you can use the baking soda/vinegar track.  Use roughly equal parts of each but don't mix them in advance.  Instead, pour vinegar onto the stain and sprinkle on the baking soda afterward, or vice versa, and scrub right away while it's fizzing.  That will usually dissolve anything under it.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vileda.ca/en/scourers/ceran/" />
  <row Id="27425" PostHistoryTypeId="6" PostId="13218" RevisionGUID="7ca7db37-f6fd-4d49-8bb9-3c4844e627b9" CreationDate="2011-03-17T00:39:44.737" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;eggs&gt;&lt;souffle&gt;" />
  <row Id="27426" PostHistoryTypeId="2" PostId="13224" RevisionGUID="e19baa1e-c8d3-4801-9b5d-3f1063442535" CreationDate="2011-03-17T02:04:17.093" UserId="5323" Text="This sounds very much like pastelon - aka Puerto Rican comfort food. Everyone makes it a little different but no matter who makes it it's always damn good.  Also good to know is that making these things is not hard - they're just unfamiliar which is not the same thing as difficult.  Here's a link that seems to outline the process I know well with pictures:&#xD;&#xA;&#xD;&#xA;http://thenoshery.com/2009/06/01/pastelon-sweet-plaintain-lasagna/&#xD;&#xA;&#xD;&#xA;Here's another recipe:&#xD;&#xA;http://allrecipes.com//Recipe/puerto-rican-shepherd-pie-pastelon/Detail.aspx&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;That said, you probably could boil and mash the plantains... you'd end up with something resembling a yellow shepherd's pie.  I've had boiled plantains but not used in this way.  &#xD;&#xA;&#xD;&#xA;You'll want to peel them (Cut off both ends, slit the skin from one end to the other with a knife and remove. If it's the least bit difficult to remove the skin then they're not ripe enough.  Heck, if they don't look rotten they're not ripe enough.  People are not exaggerating when they say they should be black.  After peeling cut them into manageable pieces, maybe 2 or 3 pieces per plantain and boil in water until they're cooked through.  They'll resemble cooked banana and probably fall apart.  The outsides will probably be water logged - i wouldn't worry too much about this.  Also you may need more plantains to sufficiently cover the pan/pie dish with mash vs fried slices.&#xD;&#xA;&#xD;&#xA;Also, once you've drained, mashed and assembled your invention, I'd probably cover the top of the dish with a thick layer of cheese and/or aluminum foil before baking in the oven as the mashed plantains will probably dry out in the oven and make an undesirable skin or crusty layer.  &#xD;&#xA;&#xD;&#xA;Another note, even though these are savory dishes you really do want to let the plantains ripen.  The sweetness of the plantains is a wonderful contrast to the salty meat and rich cheese." />
  <row Id="27427" PostHistoryTypeId="25" PostId="13208" RevisionGUID="3dc07440-757f-4bb9-936e-88cacaf85296" CreationDate="2011-03-17T02:23:20.780" Comment="http://twitter.com/#!/StackCooking/status/48207761892311040" />
  <row Id="27428" PostHistoryTypeId="2" PostId="13225" RevisionGUID="28a84a38-0eea-4195-85d3-1866e59a719f" CreationDate="2011-03-17T04:57:38.370" UserId="3972" Text="I have a lot of bananas, but I don't particularly like bananas.  I would like to try using them, but I want to use them in a more savory application.  I'm not looking to make a dessert or bread with them.  How can I use a banana in a savory application and/or what kind of flavors would pair well with banana that I can use to get an idea for a savory banana dish?&#xD;&#xA;&#xD;&#xA;In other words, I am looking for a banana application that is not a dessert." />
  <row Id="27429" PostHistoryTypeId="1" PostId="13225" RevisionGUID="28a84a38-0eea-4195-85d3-1866e59a719f" CreationDate="2011-03-17T04:57:38.370" UserId="3972" Text="What are some savory banana applications?" />
  <row Id="27430" PostHistoryTypeId="3" PostId="13225" RevisionGUID="28a84a38-0eea-4195-85d3-1866e59a719f" CreationDate="2011-03-17T04:57:38.370" UserId="3972" Text="&lt;culinary-uses&gt;&lt;bananas&gt;" />
  <row Id="27431" PostHistoryTypeId="6" PostId="13225" RevisionGUID="6faa5549-7570-4deb-9159-b94678b2af80" CreationDate="2011-03-17T05:06:28.937" UserId="611" Comment="Added pairing tag" Text="&lt;culinary-uses&gt;&lt;pairing&gt;&lt;bananas&gt;" />
  <row Id="27432" PostHistoryTypeId="2" PostId="13226" RevisionGUID="2e0caa45-c495-41cd-a764-125aef578b75" CreationDate="2011-03-17T05:14:11.390" UserId="611" Text="In my experience, bananas go well with peanuts, and particularly peanut butter.&#xD;&#xA;I also think that they go well with a salty and umami combination. This is probably because the salts go well to balance the potassium in the banana.&#xD;&#xA;&#xD;&#xA;These two thoughts lead me to a Thai style satay, with peanut butter (unsweetened) and either soy or fish sauce. It'll need some spices as well, and I'm sure there are recipes out there. You could make a noodle dish with bananas, bell peppers, bean sprouts and tofu/chicken. All that in a peanut butter satay sauce.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27433" PostHistoryTypeId="2" PostId="13227" RevisionGUID="c289c378-3528-471e-b1d5-a2c8810dc65a" CreationDate="2011-03-17T07:07:55.617" UserId="4075" Text="Fresh fried Indian style banana chips are incredible with just salt.&#xD;&#xA;&#xD;&#xA;http://cuisineindia.wordpress.com/2008/06/09/banana-chips/&#xD;&#xA;&#xD;&#xA;However, I have had some from Kerela that were spiced with pepper as well, they were quite tasty. It could be a lot of fun to play with Indian and Thai spices.&#xD;&#xA;&#xD;&#xA;I could see these in the role of a garnish, or as an alternative to potato chips or fries." />
  <row Id="27434" PostHistoryTypeId="2" PostId="13228" RevisionGUID="107c2d7b-a137-4eee-81e0-0e5295ff2e6b" CreationDate="2011-03-17T07:25:50.523" UserId="3203" Text="Thai style fish curry with banana, very stinky, very nice&#xD;&#xA;&#xD;&#xA;Use 1/2 banana per serve of firm fish. The fish is lightly fried then added to the soup like sauce and simmered. The banana is added near the end of cooking so it does not go too mushy&#xD;&#xA;&#xD;&#xA;Includes things like: carrot (thin slices), chill (fresh), cilantro (fresh with roots and all), coconut milk, fish sauce, garlic, lemon grass (fresh), lime juice (fresh), peanut oil, spring onion" />
  <row Id="27436" PostHistoryTypeId="25" PostId="13225" RevisionGUID="5e49e8f8-a2f3-4975-a96f-b0ae9c8c3351" CreationDate="2011-03-17T08:23:20.743" Comment="http://twitter.com/#!/StackCooking/status/48298357545902080" />
  <row Id="27437" PostHistoryTypeId="2" PostId="13230" RevisionGUID="d78ef94c-1603-4c3d-b21c-860e4383bc74" CreationDate="2011-03-17T10:09:08.047" UserId="67" Text="Does a peanut butter and banana sandwich count as savory?&#xD;&#xA;&#xD;&#xA;I don't fry or grill it like many of the recipes out there ... I just coat the bread with peanut butter, then cut slices of banana, top the peanut butter with the banana slices, close it up and eat it." />
  <row Id="27438" PostHistoryTypeId="2" PostId="13231" RevisionGUID="150d0261-fb16-4395-9bd6-9d51c1d12694" CreationDate="2011-03-17T13:22:22.310" UserId="3348" Text="Dredging in lightly salted cornmeal and then frying (shallow frying is fine, but deep frying is magical) is an absolute classic in the Southern US, where catfish eating is big. I usually just put the plain filets in the cornmeal without first dipping in egg or milk. I don't think it's necessary--though I'd go with milk if I were forced to use something. After dredging, I let them sit on a wire rack for a minute or so before frying to set the cornmeal (which I would do if using egg or milk also).&#xD;&#xA;&#xD;&#xA;Generally, though, most treatments that work for a mild, tender white fish will work. Recipes for flounder or sole (Sole a la Meuniere for example), or ones that look for rockfish or striped bass will work really well.&#xD;&#xA;&#xD;&#xA;Bear in mind that catfish does have a distinctive flavor, though it's not really strong. Some people don't care for it, and they tend to describe it as &quot;muddy&quot; tasting. Personally, I don't see it. If you like the catfish OK, but find the flavor intrusive in some applications, adding spicyness or acid (lemon juice, vinegar) will mute it. " />
  <row Id="27439" PostHistoryTypeId="2" PostId="13232" RevisionGUID="a2355d2b-a649-480d-9ab5-ae859744b3b6" CreationDate="2011-03-17T13:31:22.490" UserId="5328" Text="Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads, etc." />
  <row Id="27440" PostHistoryTypeId="1" PostId="13232" RevisionGUID="a2355d2b-a649-480d-9ab5-ae859744b3b6" CreationDate="2011-03-17T13:31:22.490" UserId="5328" Text="Lightening Bread" />
  <row Id="27441" PostHistoryTypeId="3" PostId="13232" RevisionGUID="a2355d2b-a649-480d-9ab5-ae859744b3b6" CreationDate="2011-03-17T13:31:22.490" UserId="5328" Text="&lt;bread&gt;&lt;dough&gt;&lt;tips&gt;" />
  <row Id="27442" PostHistoryTypeId="5" PostId="13008" RevisionGUID="f2196455-4e0b-44df-be06-8dc6a27a925c" CreationDate="2011-03-17T13:37:45.247" UserId="3627" Comment="correct time dilation factor" Text="I keep it on low heat after I've gotten it up to boiling initially.  It will stick sometimes, but after I stir it, the stuck stuff will be reabsorbed into the water.  I try to get as much stuff as possible unstuck when stirring, and then a moment later the remainder will have magically become unstuck.  I guess it sticks because the water rises and the oats precipitate down to the bottom of the pot.  I find it's okay as long as I stir it every few minutes.&#xD;&#xA;&#xD;&#xA;I turn the heat off after a bit, usually when big, slow bubbles start to balloon up or it just looks like it's thick enough.  At this point it won't be totally thickened, but it will have absorbed enough heat to make it the rest of the way, so I just let it sit on the stove for another 10 minutes or so, maybe more.&#xD;&#xA;&#xD;&#xA;I also go 2:1 water:oats.. actually a bit more water than that, probably 2.2:1.  This is partly to compensate for the small amount of water that will boil off even though the lid is on when I'm not stirring it." />
  <row Id="27443" PostHistoryTypeId="5" PostId="13008" RevisionGUID="0d654148-a3f2-44d9-80ba-0811b40a2f57" CreationDate="2011-03-17T14:11:46.450" UserId="3627" Comment="added 88 characters in body" Text="I keep it on low heat after I've gotten it up to boiling initially.  It will stick sometimes, but after I stir it, the stuck stuff will be reabsorbed into the water.  I try to get as much stuff as possible unstuck when stirring, and then a moment later the remainder will have magically become unstuck.  I guess it sticks because the water rises and the oats precipitate down to the bottom of the pot; conversely, it magically unsticks because the stuck oats get reabsorbed into the water.  I find it's okay as long as I stir it every few minutes.&#xD;&#xA;&#xD;&#xA;I turn the heat off after a bit, usually when big, slow bubbles start to balloon up or it just looks like it's thick enough.  At this point it won't be totally thickened, but it will have absorbed enough heat to make it the rest of the way, so I just let it sit on the stove for another 10 minutes or so, maybe more.&#xD;&#xA;&#xD;&#xA;I also go 2:1 water:oats.. actually a bit more water than that, probably 2.2:1.  This is partly to compensate for the small amount of water that will boil off even though the lid is on when I'm not stirring it." />
  <row Id="27444" PostHistoryTypeId="25" PostId="13232" RevisionGUID="dbed6fb9-a8ae-498e-a6da-fe37dfc9140f" CreationDate="2011-03-17T14:23:22.430" Comment="http://twitter.com/#!/StackCooking/status/48388961172856832" />
  <row Id="27445" PostHistoryTypeId="2" PostId="13233" RevisionGUID="ae2362c0-e297-478c-b9fb-78fd621c88fd" CreationDate="2011-03-17T14:27:29.603" UserId="5060" Text="Washing leaves some stains, which I want to get rid of.  &#xD;&#xA;It's easy to do with paper towel on the outside, but inside the glass it's a problem." />
  <row Id="27446" PostHistoryTypeId="1" PostId="13233" RevisionGUID="ae2362c0-e297-478c-b9fb-78fd621c88fd" CreationDate="2011-03-17T14:27:29.603" UserId="5060" Text="How to polish wine glasses if my hand cannot reach in?" />
  <row Id="27447" PostHistoryTypeId="3" PostId="13233" RevisionGUID="ae2362c0-e297-478c-b9fb-78fd621c88fd" CreationDate="2011-03-17T14:27:29.603" UserId="5060" Text="&lt;cleaning&gt;&lt;wine&gt;" />
  <row Id="27448" PostHistoryTypeId="2" PostId="13234" RevisionGUID="8dbab90c-a1cf-4e2c-b265-4f93421507e7" CreationDate="2011-03-17T14:34:28.523" UserId="5162" Text="If your wine glasses are particularly stained trying soaking them in white vinegar for an hour or so before cleaning. &#xD;&#xA;&#xD;&#xA;Clean the glass with warm water and a cloth (try bunching the cloth up in order to clean the hard to reach places, the vinegar should have loosened the stains). Another suggestion it to use a small scrubbing brush with a handle.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;For a really good clean try boiling some water and putting it in a bowl. Hold the glass over the steam and use a cloth to clean/polish. I wouldn't recommend this for very thin glasses and you definitely shouldn't use extremely hot steam. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27449" PostHistoryTypeId="2" PostId="13235" RevisionGUID="70465fb3-c6e2-44e7-a41a-21b32864e251" CreationDate="2011-03-17T14:38:29.860" UserId="2001" Text="Heaviness is caused by fiber and lack of water. A dry wheat dough will make a very heavy bread.&#xD;&#xA;&#xD;&#xA;On the other hand a very wet dough that has a lot of protein will be lighter. The steam when baking will inflate the protein structure. The extreme example would be angel food cake which is light enough to not really be bread anymore.&#xD;&#xA;&#xD;&#xA;Obviously you don't want it to be too light because then you get wonder bread. A lot of the things that make bread taste good also make it heavier.&#xD;&#xA;&#xD;&#xA;The variables you can play with are:&#xD;&#xA;&#xD;&#xA;- Water- the wetter the lighter (as long as it isn't so wet to no longer have structure)&#xD;&#xA;- Protein- High protein flour or adding gluten will help.&#xD;&#xA;- Fiber- lower fiber flour will be lighter. (but also less tasty)&#xD;&#xA;- Additives- Chunky additions, such as whole grains, can damage the protein structure if overdone." />
  <row Id="27450" PostHistoryTypeId="2" PostId="13236" RevisionGUID="301cd021-e02a-4377-b606-4b9a87899e8a" CreationDate="2011-03-17T15:10:49.913" UserId="697" Text="I've tried using spaghetti squash as a substitute for pasta a few times, but every time I do the dish ends up really watery.&#xD;&#xA;&#xD;&#xA;I've been roasting the split squash for about 45 min in the oven, then scraping out the flesh and then mixing it with my sauce.  When I first shred the flesh it's definitely moist and steamy, but it doesn't seem to be overly wet.  A few minutes after I've added it to the pan with my sauce however, it renders off what seems like a cup or two of water.&#xD;&#xA;&#xD;&#xA;Most recently I've even tried wringing out the strands in a clean towel over the sink before mixing it.  That did seem to help, but it still watered down the sauce way too much for my taste.&#xD;&#xA;&#xD;&#xA;Has anyone else encountered this issue?  Does anyone have any suggestions as to how to prevent it?" />
  <row Id="27451" PostHistoryTypeId="1" PostId="13236" RevisionGUID="301cd021-e02a-4377-b606-4b9a87899e8a" CreationDate="2011-03-17T15:10:49.913" UserId="697" Text="How to prevent watery spaghetti squash" />
  <row Id="27452" PostHistoryTypeId="3" PostId="13236" RevisionGUID="301cd021-e02a-4377-b606-4b9a87899e8a" CreationDate="2011-03-17T15:10:49.913" UserId="697" Text="&lt;squash&gt;" />
  <row Id="27453" PostHistoryTypeId="2" PostId="13237" RevisionGUID="f8c2922a-a582-4227-8145-b52b58433160" CreationDate="2011-03-17T15:25:53.653" UserId="4239" Text="Blackened Catfish with Old Bay Seasoning is to die for.  Pan fry that, serve it with some greens and you're good to go" />
  <row Id="27454" PostHistoryTypeId="2" PostId="13238" RevisionGUID="76c4ca06-70a5-4c11-9297-0fef4c6a472a" CreationDate="2011-03-17T15:42:17.927" UserId="5162" Text="I've heard that spaghetti squash can be more watery if your overcook it, so perhaps take it out of the over a little earlier as it will continue to cook once you've added to to your sauce.&#xD;&#xA;&#xD;&#xA;I can't say I've had this problem before but they are quite watery squash. Perhaps you could try salting it when roasting in order to draw out some of the water?&#xD;&#xA;&#xD;&#xA;You can also try draining it in a colander/using a salad spinner before adding to your sauce. &#xD;&#xA;&#xD;&#xA;Another possibility is to cut down the liquid in your sauces in order to compensate.&#xD;&#xA;&#xD;&#xA;Have you ever tried cooking it in the microwave? It won't have the same roasted flavour but you may find it works better for you. " />
  <row Id="27455" PostHistoryTypeId="6" PostId="452" RevisionGUID="ee57e8ad-a5a2-4b59-8ed9-52fa90dc8ae5" CreationDate="2011-03-17T15:57:10.230" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;food-safety&gt;&lt;health&gt;" />
  <row Id="27456" PostHistoryTypeId="2" PostId="13239" RevisionGUID="0000dc55-ceb7-4333-a283-ca616ef381f6" CreationDate="2011-03-17T15:57:49.273" UserId="215" Text="This is a great question.  I have several techniques I use for this exact problem.&#xD;&#xA;&#xD;&#xA;1)  Try a wooden spoon with the paper towel wrapped around it.  This works if you can reach most of it by hand and just need that little extra.&#xD;&#xA;&#xD;&#xA;2)  Bunch the paper towel in your hand so as to get extra length.  Then use your fingers, extended, to move the bunch around the bottom of the glass.  If this doesn't work, try number 3.&#xD;&#xA;&#xD;&#xA;3)  As your wife, girlfriend, son, daughter or other smaller person to help you, as they most likely have smaller hands ;--)" />
  <row Id="27457" PostHistoryTypeId="6" PostId="431" RevisionGUID="d31c1e2a-2518-44af-b8e5-80e3afb3a94f" CreationDate="2011-03-17T15:58:38.217" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;fish&gt;" />
  <row Id="27458" PostHistoryTypeId="6" PostId="2746" RevisionGUID="9bb0ba60-4015-4451-adfe-e55dd5f82cd0" CreationDate="2011-03-17T15:59:40.480" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;food-preservation&gt;&lt;mayonnaise&gt;" />
  <row Id="27459" PostHistoryTypeId="2" PostId="13240" RevisionGUID="30d366d7-d839-42a3-85da-0d2cf51f3f44" CreationDate="2011-03-17T16:01:12.237" UserId="215" Text="I had this problem about 25% of the time with Trader Joe's white fish.  Also, certian beef at TJs.  What I did was stop buying those particular pieces of meat from those vendors and try other stores.  This method has reduced my finding bad tasting fish or meat to about 10% of the time.  It also has led me to liking other meats and fishes.&#xD;&#xA;&#xD;&#xA;I think you are looking for some technique that can be applied right then and there if you have the meat in hand.  Unfortunately, this seems unlikely.  Try other stores is my best answer..." />
  <row Id="27460" PostHistoryTypeId="2" PostId="13241" RevisionGUID="82bf9974-c466-42e5-9b2c-d0e5dffc6f2c" CreationDate="2011-03-17T16:02:18.497" UserId="1887" Text="Our local Korean grocery carries duck eggs in in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the duck eggs and use them in egg dishes such as scrambled eggs? " />
  <row Id="27461" PostHistoryTypeId="1" PostId="13241" RevisionGUID="82bf9974-c466-42e5-9b2c-d0e5dffc6f2c" CreationDate="2011-03-17T16:02:18.497" UserId="1887" Text="Difference between chicken eggs and duck eggs?" />
  <row Id="27462" PostHistoryTypeId="3" PostId="13241" RevisionGUID="82bf9974-c466-42e5-9b2c-d0e5dffc6f2c" CreationDate="2011-03-17T16:02:18.497" UserId="1887" Text="&lt;eggs&gt;&lt;duck&gt;" />
  <row Id="27463" PostHistoryTypeId="2" PostId="13242" RevisionGUID="5223890d-e261-4aad-a287-e3477ff58b71" CreationDate="2011-03-17T16:09:50.060" UserId="296" Text="I ran across a good resource while looking into duck eggs. I'll let it speak for itself:&#xD;&#xA;&#xD;&#xA;&gt; The higher protein in Duck Eggs means&#xD;&#xA;&gt; they mustn't be overcooked, or the&#xD;&#xA;&gt; whites will go tough and rubbery. Some&#xD;&#xA;&gt; people say they will be too tough if&#xD;&#xA;&gt; you completely fry them: they advise&#xD;&#xA;&gt; to rather partially fry them then add&#xD;&#xA;&gt; a few tablespoons of water to the pan,&#xD;&#xA;&gt; cover and let the steam moderate the&#xD;&#xA;&gt; heat and finish cooking them. Most&#xD;&#xA;&gt; people, though, seem to say they don't&#xD;&#xA;&gt; notice a difference between fried&#xD;&#xA;&gt; chicken and Duck Eggs.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Swapping Duck Eggs interchangeably in&#xD;&#xA;&gt; recipes for chicken eggs: some people&#xD;&#xA;&gt; say you can't; others who substitute&#xD;&#xA;&gt; all the time say nonsense, it's fine.&#xD;&#xA;&gt; When the Duck Egg whites are beaten&#xD;&#xA;&gt; they will come up a bit higher owing&#xD;&#xA;&gt; to the protein. They take a minute or&#xD;&#xA;&gt; so longer to start frothing up, but&#xD;&#xA;&gt; then make up for lost time.&#xD;&#xA;&#xD;&#xA;There's a great deal more information on the page as well: &#xD;&#xA;http://www.practicallyedible.com/duck-eggs" />
  <row Id="27464" PostHistoryTypeId="2" PostId="13243" RevisionGUID="fe708ec7-1d39-4923-9f08-800c70c2068a" CreationDate="2011-03-17T16:15:40.287" UserId="5162" Text="Hehe when I first read the title of your question I thought 'erm chicken eggs are from chickens and duck eggs are from ducks'. &#xD;&#xA;&#xD;&#xA;Duck eggs taste pretty similar to chicken eggs but they are likely to have a larger yolk. Some people say they have a stronger flavour but I haven't personally noticed this. &#xD;&#xA;&#xD;&#xA;I've only ever baked with chicken eggs but I've heard several people say they prefer to bake with duck eggs (possibly because the larger yolks create a richer cake). Duck eggs can produce a slightly gooier scrambled egg mixture.&#xD;&#xA;&#xD;&#xA;Something to remember is that chicken eggs can vary in taste (such as a fresh organic chicken egg compared to an older battery chicken egg) in the same way that duck eggs will vary as well. Although some people don't notice any difference between how eggs are produced, you might do and if you don't like duck eggs the first time to taste them it might be worth trying them again from a different source as you might write them off when actually you just like better quality duck eggs.  " />
  <row Id="27465" PostHistoryTypeId="2" PostId="13244" RevisionGUID="94329b60-b2ff-44ac-b031-1f5cb7001ce8" CreationDate="2011-03-17T16:18:54.167" UserId="611" Text="You could try putting it in a seive, salting it slightly and then placing a weight on it for about ten minutes. That should draw a lot of the water out of it.&#xD;&#xA;&#xD;&#xA;Don't forget to adjust the sauce for the salt added to the squash." />
  <row Id="27466" PostHistoryTypeId="25" PostId="13236" RevisionGUID="d474476b-05f9-46ce-892c-f19a57030695" CreationDate="2011-03-17T17:23:22.807" Comment="http://twitter.com/#!/StackCooking/status/48434262717902848" />
  <row Id="27467" PostHistoryTypeId="2" PostId="13245" RevisionGUID="d6a5c0bc-3eec-4b89-985c-1e78291573c9" CreationDate="2011-03-17T17:53:23.300" UserId="2939" Text="I've used them in dishes which contain both the whites and yolks (eg: scrambled eggs, quiches etc).  Tasted great, no real difference except that the duck eggs are bigger and therefore you may have to compensate in the dry ingredients of your recipe.  &#xD;&#xA;&#xD;&#xA;I have also used duck eggs in dishes where only the whites were used (eg: pavlova and also a hard meringue).  I found the taste VERY strong and bordering on unpleasant, although that might also have been because in both cases the duck eggs were fresh from the barn outside. &#xD;&#xA;&#xD;&#xA;I haven't tried recipes with only duck egg yolks so can't give any advice here.   " />
  <row Id="27468" PostHistoryTypeId="2" PostId="13246" RevisionGUID="17137bb0-5164-4d41-9b37-84cdf21bad5f" CreationDate="2011-03-17T18:43:38.307" UserId="5330" Text="I haven't done it myself, but since the &quot;goodness&quot; of a cake is largely subjective, I think you should try it and see what happens.&#xD;&#xA;&#xD;&#xA;Be scientific about it: **if you don't like it, change a variable and try again**. &#xD;&#xA;&#xD;&#xA;A cursory search on youtube might also help. Here is one I found:&#xD;&#xA;[Zojirushi Mother's Day Cake][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=Svp7I6eMF_Y" />
  <row Id="27469" PostHistoryTypeId="2" PostId="13247" RevisionGUID="65b58267-966f-4b0f-a4ec-f5c386efe77a" CreationDate="2011-03-17T19:06:34.467" UserId="1148" Text="For me, the instant heartburn in fresh bread and scrambled eggs.  A fried egg sandwich on a croissant better come with a side of Tums and Xantac.&#xD;&#xA;&#xD;&#xA;I find protein in general produces gas.  If I eat an unbalanced meat meal (Like a Texan in a steakhouse) then I'm passing gas for the next 24 hours." />
  <row Id="27472" PostHistoryTypeId="2" PostId="13248" RevisionGUID="28d742f5-927e-4e13-9ee8-7510ee04896a" CreationDate="2011-03-17T22:31:41.950" UserId="5027" Text="Orbling brings up an excellent point about the difficulty of grinding cinnamon to a smooth powder. There are two main different types of cinnamon sticks: Ceylon and cassia. Cassia sticks are thicker and more stiff. Ceylon or &quot;true&quot; cinnamon resembles more of a rolled up parchment and has more delicate, sweet taste to it. &#xD;&#xA;&#xD;&#xA;One reason to purchase sticks would be to roast cinnamon (easy to do in a cast iron pan)then grind it. Ceylon is easier to grind because it's a thinner stick. &#xD;&#xA;&#xD;&#xA;I purchase both because each serves different purposes. " />
  <row Id="27473" PostHistoryTypeId="2" PostId="13249" RevisionGUID="e33140a4-1de2-4456-883e-cf3c2fee97be" CreationDate="2011-03-17T22:35:03.757" UserId="3348" Text="Wine Enthusiast (and probably many other places) sells a couple of sizes of very soft brush for cleaning wine glasses.&#xD;&#xA;&#xD;&#xA;I'd say your best bet is a soft brush or maybe just a piece of soft foam glued to a stick. Nothing very abrasive, and squishy enough that you can reach any small nooks inside if there are any." />
  <row Id="27474" PostHistoryTypeId="2" PostId="13250" RevisionGUID="71f32cff-276f-4d81-92ed-af43782b1b80" CreationDate="2011-03-17T22:59:30.847" UserId="3627" Text="I'm not sure how universally this question applies; I live in Canada.  When we buy potatoes, they often come in large bags made out of heavy paper.  The bags are closed by sewing a string into the top of the bag with a distinctive stitch.  Sometimes it is very easy to open a bag: you just pull on the string.  Other times, not so easy.  Noone seems to know whether the efficacy of such an undertaking depends on the method used.  Some suspect or even claim that snipping the string in a certain location, or pulling in a certain direction, will guarantee success. &#xD;&#xA;&#xD;&#xA;However, it is also possible that some of these bags are just not sewn correctly.  It may also be that any such ease of opening is altogether a side effect of the bag-closing process, and that they are not meant to be easy to open.&#xD;&#xA;&#xD;&#xA;Is there a reliable method for opening potato bags with ease and rapidity?" />
  <row Id="27475" PostHistoryTypeId="1" PostId="13250" RevisionGUID="71f32cff-276f-4d81-92ed-af43782b1b80" CreationDate="2011-03-17T22:59:30.847" UserId="3627" Text="Opening potato bags" />
  <row Id="27476" PostHistoryTypeId="3" PostId="13250" RevisionGUID="71f32cff-276f-4d81-92ed-af43782b1b80" CreationDate="2011-03-17T22:59:30.847" UserId="3627" Text="&lt;potatoes&gt;&lt;packaging&gt;" />
  <row Id="27477" PostHistoryTypeId="10" PostId="13225" RevisionGUID="75320274-d46a-4b3f-aebf-ca58f85e4894" CreationDate="2011-03-17T23:02:28.957" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27478" PostHistoryTypeId="25" PostId="13250" RevisionGUID="b5276019-b969-42ef-89b5-de51c1806f13" CreationDate="2011-03-17T23:23:23.090" Comment="http://twitter.com/#!/StackCooking/status/48524861089386496" />
  <row Id="27479" PostHistoryTypeId="2" PostId="13251" RevisionGUID="a77b6f7b-f6b0-42da-bed7-2980112506a3" CreationDate="2011-03-17T23:31:49.570" UserId="3819" Text="High-carbon forged 9-inch santoku.  It'll go through a paper bag like butter." />
  <row Id="27480" PostHistoryTypeId="2" PostId="13252" RevisionGUID="ac913708-75b6-41dd-aee2-1c9b6ea9e430" CreationDate="2011-03-17T23:39:29.230" UserId="5332" Text="I bought some scallops and they have an orange crescent part attached to them which I haven't seen before. Is this part meant to be discarded?" />
  <row Id="27481" PostHistoryTypeId="1" PostId="13252" RevisionGUID="ac913708-75b6-41dd-aee2-1c9b6ea9e430" CreationDate="2011-03-17T23:39:29.230" UserId="5332" Text="What is the orange part on a scallop?" />
  <row Id="27482" PostHistoryTypeId="3" PostId="13252" RevisionGUID="ac913708-75b6-41dd-aee2-1c9b6ea9e430" CreationDate="2011-03-17T23:39:29.230" UserId="5332" Text="&lt;scallops&gt;" />
  <row Id="27483" PostHistoryTypeId="2" PostId="13253" RevisionGUID="9973b792-7595-4031-8b13-44ad23f82f03" CreationDate="2011-03-17T23:42:54.460" UserId="3231" Text="This is called the &quot;roe&quot;.  More on wikipedia: [Scallop][1]&#xD;&#xA;&#xD;&#xA;&gt; Red roe is that of a female, and&#xD;&#xA;&gt; white, that of a male.&#xD;&#xA;&#xD;&#xA;It's optional if you want to eat it, personally it don't like the taste.&#xD;&#xA;&#xD;&#xA;More on (ahem) [Yahoo Answers][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scallop#Reproductive_cycle&#xD;&#xA;  [2]: http://uk.answers.yahoo.com/question/index?qid=20080612001621AAFgreQ" />
  <row Id="27484" PostHistoryTypeId="25" PostId="13252" RevisionGUID="2f96e624-e5aa-4887-9aa3-b34b7e886bbc" CreationDate="2011-03-18T02:23:23.140" Comment="http://twitter.com/#!/StackCooking/status/48570158901501954" />
  <row Id="27487" PostHistoryTypeId="2" PostId="13256" RevisionGUID="33f027ce-a24b-489b-8144-de6f59c05c60" CreationDate="2011-03-18T03:54:36.930" UserId="86" Text="Heh, this used to trip me up with feed bags all the time...&#xD;&#xA;&#xD;&#xA;The bags are machine-sewn (of course). For each stitch, a needle pushes the string through the bag creating a loop which intersects the loop from the previous stitch on the other side. Pull from one end, you'll pull the loop out all the way across. Pull from the other, you'll pull it tight. &#xD;&#xA;&#xD;&#xA;Hold the bag to where you're looking at the &quot;messy&quot; side of the stitches (with all the interlocking loops). Find the edge where the loops start - the end of the string will probably be tucked into the first stitch. Pull it out, and keep pulling..." />
  <row Id="27488" PostHistoryTypeId="25" PostId="13241" RevisionGUID="fc1599db-e645-47e0-86f6-d346caf9e9c2" CreationDate="2011-03-18T05:23:23.657" Comment="http://twitter.com/#!/StackCooking/status/48615460312330240" />
  <row Id="27489" PostHistoryTypeId="2" PostId="13257" RevisionGUID="19d710f0-1b6e-42f9-aa06-d31f485d651a" CreationDate="2011-03-18T06:34:52.080" UserId="4504" Text="I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk.  Buttermilk is not a standard part of my pantry.  Part of the appeal of soda bread is that it's quick to throw together, so having to go shopping for a specific ingredient interferes with the spontaneous aspect.  &#xD;&#xA;&#xD;&#xA;I know there are lots of substitutions for buttermilk (using a bit of lemon juice in regular milk is the one I usually use), but I'm wondering what it is about buttermilk specifically that seems to be a standard part of soda bread. Is it just traditional?  Or will it add a particularly noticeable flavour/texture?&#xD;&#xA;" />
  <row Id="27490" PostHistoryTypeId="1" PostId="13257" RevisionGUID="19d710f0-1b6e-42f9-aa06-d31f485d651a" CreationDate="2011-03-18T06:34:52.080" UserId="4504" Text="Why does soda bread call for buttermilk?" />
  <row Id="27491" PostHistoryTypeId="3" PostId="13257" RevisionGUID="19d710f0-1b6e-42f9-aa06-d31f485d651a" CreationDate="2011-03-18T06:34:52.080" UserId="4504" Text="&lt;baking&gt;&lt;bread&gt;&lt;buttermilk&gt;" />
  <row Id="27492" PostHistoryTypeId="2" PostId="13258" RevisionGUID="ad1694cb-3ff8-4366-a9ba-c5307f319446" CreationDate="2011-03-18T06:38:38.317" UserId="5335" Text="I will like to know from you guys, when you know you have selected the perfect green bean for roasting purposes.  &#xD;&#xA;&#xD;&#xA;Thanks, M. Torres" />
  <row Id="27493" PostHistoryTypeId="1" PostId="13258" RevisionGUID="ad1694cb-3ff8-4366-a9ba-c5307f319446" CreationDate="2011-03-18T06:38:38.317" UserId="5335" Text="How to hand-select the perfect coffee bean?" />
  <row Id="27494" PostHistoryTypeId="3" PostId="13258" RevisionGUID="ad1694cb-3ff8-4366-a9ba-c5307f319446" CreationDate="2011-03-18T06:38:38.317" UserId="5335" Text="&lt;coffee&gt;" />
  <row Id="27495" PostHistoryTypeId="2" PostId="13259" RevisionGUID="c63d506c-334e-45a8-8e5c-abf76f8a75b4" CreationDate="2011-03-18T06:41:22.840" UserId="5335" Text="Simple and to the point.&#xD;&#xA;&#xD;&#xA;* Keep the roasted bean in a dry place.&#xD;&#xA;* Grind the bean just before brewing&#xD;&#xA;* Brew the bean just before dringing&#xD;&#xA;&#xD;&#xA;Think of coffee as bread, after 7 days is not good anymore.&#xD;&#xA;&#xD;&#xA;M. Torres" />
  <row Id="27496" PostHistoryTypeId="2" PostId="13260" RevisionGUID="953ee78e-1f20-4171-87bb-98583085908a" CreationDate="2011-03-18T06:44:55.537" UserId="5335" Text="&gt; Disclaimer: I am part of the business&#xD;&#xA;&gt; úKu Artisan Coffee.&#xD;&#xA;&#xD;&#xA;@ntt&#xD;&#xA;&#xD;&#xA;If you change two things in your described steps you will be able to obtain great results.&#xD;&#xA;&#xD;&#xA;1.  Use clean pure water for your Moka Pot&#xD;&#xA;2.  Use high grade coffee, similar to what the guys at [úKu Coffee offer][1]&#xD;&#xA;&#xD;&#xA;Coffee is an important ingrediate of a great cup of coffee.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ukucoffee.com" />
  <row Id="27499" PostHistoryTypeId="5" PostId="13257" RevisionGUID="4be15ec6-4380-4b9e-b29b-1725755b70ff" CreationDate="2011-03-18T06:49:28.073" UserId="4504" Comment="add note; deleted 3 characters in body; deleted 6 characters in body" Text="I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk.  Buttermilk is not a standard part of my pantry.  Part of the appeal of soda bread is that it's quick to throw together, so having to go shopping for a specific ingredient interferes with the spontaneous aspect.  &#xD;&#xA;&#xD;&#xA;I know there are lots of substitutions for buttermilk (using a bit of lemon juice in regular milk is the one I usually use), but I'm wondering what it is about buttermilk specifically that seems to be a standard part of soda bread. Is it just traditional?  Or will it add a particularly noticeable flavour/texture?&#xD;&#xA;&#xD;&#xA;Edited to add: I know that its functional purpose is to provide an acid to react with the soda for rising; so is it just that it used to be the most convenient acid?" />
  <row Id="27501" PostHistoryTypeId="25" PostId="13257" RevisionGUID="ac688a91-519c-4a5b-b9a3-ec78fbaf9a57" CreationDate="2011-03-18T08:23:23.843" Comment="http://twitter.com/#!/StackCooking/status/48660759797968896" />
  <row Id="27504" PostHistoryTypeId="2" PostId="13262" RevisionGUID="28ab2dfd-33fc-4989-bbf0-205c24a9f872" CreationDate="2011-03-18T09:58:48.223" UserId="5336" Text="What exactly is cream of tartar and what is it used for?" />
  <row Id="27505" PostHistoryTypeId="1" PostId="13262" RevisionGUID="28ab2dfd-33fc-4989-bbf0-205c24a9f872" CreationDate="2011-03-18T09:58:48.223" UserId="5336" Text="What is cream of tartar" />
  <row Id="27506" PostHistoryTypeId="3" PostId="13262" RevisionGUID="28ab2dfd-33fc-4989-bbf0-205c24a9f872" CreationDate="2011-03-18T09:58:48.223" UserId="5336" Text="&lt;ingredients&gt;" />
  <row Id="27507" PostHistoryTypeId="2" PostId="13263" RevisionGUID="0fd0139e-4c50-4e61-ac45-34502be9557c" CreationDate="2011-03-18T10:30:07.267" UserId="5162" Text="It is a by-product of winemaking. It comes from tartaric acid which forms on the inside of wine barrels. It is often used in baking. (such as cake frosting and meringues). It's also a component of baking powder. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I had a look on wikipedia and found that it can be used for:&#xD;&#xA;Stabilising egg whites, increasing their heat tolerance and volume&#xD;&#xA;Preventing sugar syrups from crystallising&#xD;&#xA;Reducing discolouration of boiled vegetables&#xD;&#xA;Frequent combination with baking soda, which requires an acid ingredient to activate it, in formulations of baking powder.&#xD;&#xA;Commonly used in combination with potassium chloride in sodium-free salt substitutes&#xD;&#xA;Gingerbread house icing&#xD;&#xA;Stabilising whipped cream stiffness, added after whipping&#xD;&#xA;&#xD;&#xA;It can also be used with vinegar for cleaning (My Grandmother did this).&#xD;&#xA;" />
  <row Id="27508" PostHistoryTypeId="2" PostId="13264" RevisionGUID="60daf1db-4695-4afd-a130-b714e44c278f" CreationDate="2011-03-18T10:50:56.850" UserId="5162" Text="From what I understand soda bread needs an acid to activate the bicarbonate of soda (otherwise the bread won't rise as easily). It is possible to make soda bread without buttermilk but the flavour will be slightly different and the recipe may just not work as well. &#xD;&#xA;&#xD;&#xA;You're absolutely right about adding some lemon juice to milk though as a replacement, that's what I do too. " />
  <row Id="27509" PostHistoryTypeId="25" PostId="13262" RevisionGUID="c256d27d-2245-41db-b551-bf54f741ac5a" CreationDate="2011-03-18T11:23:23.627" Comment="http://twitter.com/#!/StackCooking/status/48706056909631488" />
  <row Id="27511" PostHistoryTypeId="2" PostId="13265" RevisionGUID="81773702-9992-41f9-8cd0-cc6f5e321d51" CreationDate="2011-03-18T12:20:47.453" UserId="2001" Text="Buttermilk has a delicious flavor that is not at all approximated by lemon juice. &#xD;&#xA;&#xD;&#xA;It's true that lemon or vinegar with milk will clabber it a little and provide the acid that the recipe needs but the flavor will be distinctly lacking.&#xD;&#xA;&#xD;&#xA;Get some buttermilk. It's inexpensive and has a longer shelf life than normal milk. It is also exceptionally easy to make. If you make it a standard part of your pantry you will find yourself enjoying life more (or at least pancakes.)" />
  <row Id="27512" PostHistoryTypeId="2" PostId="13266" RevisionGUID="a6e71fde-2a11-4e21-a275-0fa42dd801eb" CreationDate="2011-03-18T13:19:34.890" UserId="4638" Text="As mayo is made with raw eggs, its shelf life is limited by the risk of salmonella. Salmonella is killed by heating and acid. &#xD;&#xA;&#xD;&#xA;Here is the safest method of preparing mayonnaise that I know of: &#xD;&#xA;&#xD;&#xA;&gt; Method for assuring destruction of Salmonella spp. in egg yolk.&#xD;&#xA;Place egg yolk(s) in a small, stainless steel bowl. (The container must be large enough so that it can allow the egg yolk/acid mixture to be stirred or whisked as it is heated.) Place the container containing the egg yolk/acid mixture in a pan or bowl of water (such as a small double boiler) that is at a simmering temperature of 180 to 190F (82.2 to 87.8C). Heat the yolk/acid mixture to a temperature of 150F (65.6C). This will take about 1 minute. The mixture must be stirred or whisked constantly and the temperature measured frequently by using a micro-tip thermocouple thermometer (such as the Atkins 33040 ). Immediately remove the pan containing the yolk/acid mixture from the hot-water heat source. The yolk/acid mixture is now pasteurized and can be used in the preparation of mayonnaise and Caesar dressing.&#xD;&#xA;Recipes for these products should be checked, or recipes provided in this paper should be used to assure that there is the correct amount of acidity. As a starting point, the standard of identity for vinegar is 5% acetic acid. The amount of citric acid in lemon juice (bottled or freshly squeezed) is 4.7%. A typical mayonnaise should be prepared with 1 raw egg yolk per 8 ounces of oil and the acid concentration should be 1.4% of the aqueous phase as recommended by the FDA (CFR Title 21 Part 101.100). &#xD;&#xA;&#xD;&#xA;Source: http://www.hi-tm.com/Documents/Mayonnaise.html&#xD;&#xA;&#xD;&#xA;I don't know what the shelf life of this kind of mayonnaise is, but if this doesn't give you the duration you want, I doubt that there is another method to make it longer, except maybe using pasteurized eggs. &#xD;&#xA;&#xD;&#xA;If you follow the method, make sure you are actually using a thermometer. It does not insure the safety if you don't reach the temperature mentioned, but if you get it a bit hotter, trying to make sure you reached it, your yolks will curdle. Also, note that the salmonella don't magically drop dead the second a threshold temperature is reached. They start to diminish, until they have all died. So I don't remove the mixture from the water bath, but make the mayonnaise in the water bath itself, giving it a longer time on the heat. " />
  <row Id="27513" PostHistoryTypeId="2" PostId="13267" RevisionGUID="d9f4fd9e-4794-4ff0-8f45-717ed78b3cba" CreationDate="2011-03-18T14:18:08.017" UserId="5125" Text="Have you tried melamine foam (e.g. Magic Erasers)? I use it to clean a lot of stuff, ceramics, stainless steel, glass (glass top stove and glassware) etc. Just soak the foam in water and rub it on the stain. It cleans by friction and won't scratch the surface." />
  <row Id="27514" PostHistoryTypeId="25" PostId="13233" RevisionGUID="639f7ca0-2dd4-4df5-9203-9a8b64579315" CreationDate="2011-03-18T14:23:23.767" Comment="http://twitter.com/#!/StackCooking/status/48751356240072705" />
  <row Id="27515" PostHistoryTypeId="2" PostId="13268" RevisionGUID="9f6060eb-2fd3-4972-9bba-82c4ccd2fdb7" CreationDate="2011-03-18T14:52:49.780" UserId="4580" Text="This may be an odd question, but someone told me it's better to store your eggs upside down (the pointy side down).&#xD;&#xA;The explanation was that there's an air bubble on the bottom of the egg that wants to go up.&#xD;&#xA;If you put it upside down, the pressure on the membrane is less and it stays longer.&#xD;&#xA;&#xD;&#xA;Is there any truth about this?" />
  <row Id="27516" PostHistoryTypeId="1" PostId="13268" RevisionGUID="9f6060eb-2fd3-4972-9bba-82c4ccd2fdb7" CreationDate="2011-03-18T14:52:49.780" UserId="4580" Text="Store eggs upside down or not?" />
  <row Id="27517" PostHistoryTypeId="3" PostId="13268" RevisionGUID="9f6060eb-2fd3-4972-9bba-82c4ccd2fdb7" CreationDate="2011-03-18T14:52:49.780" UserId="4580" Text="&lt;eggs&gt;&lt;storage&gt;" />
  <row Id="27520" PostHistoryTypeId="6" PostId="13268" RevisionGUID="0b9ea9e7-188d-4786-892e-b13179cb9c7f" CreationDate="2011-03-18T15:12:50.673" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;eggs&gt;" />
  <row Id="27521" PostHistoryTypeId="2" PostId="13271" RevisionGUID="4dcfcfd5-2251-43b0-8786-b6e2af0a241e" CreationDate="2011-03-18T15:17:38.530" UserId="2001" Text="By &quot;it stays longer&quot; do you mean that the egg stays good longer or the membrane/air pocket stays around longer?&#xD;&#xA;&#xD;&#xA;I don't know why you would care about the air pocket so I'll go with the other.&#xD;&#xA;&#xD;&#xA;Orientation is not going to noticeably affect egg quality. I don't use egg cartons. I store my eggs in plastic tubs (carefully). The eggs end up in a random orientation and there is no noticeable difference between any two eggs.&#xD;&#xA;&#xD;&#xA;I have heard to people storing the eggs differently to center the yolks in preparation for boiling. This is purely a cosmetic thing." />
  <row Id="27523" PostHistoryTypeId="5" PostId="13263" RevisionGUID="8fe5232e-b676-486f-ad14-34afccd4d15d" CreationDate="2011-03-18T15:46:02.567" UserId="2569" Comment="formatting, added link" Text="It is a byproduct of wine-making. It comes from tartaric acid which forms on the inside of wine barrels. It is often used in baking. (such as cake frosting and meringues). It's also a component of baking powder. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I had a look on [Wikipedia][1] and found that it can be used for:&#xD;&#xA;&#xD;&#xA;* Stabilising egg whites, increasing their heat tolerance and volume&#xD;&#xA;* Preventing sugar syrups from crystallising&#xD;&#xA;* Reducing discolouration of boiled vegetables&#xD;&#xA;* Frequent combination with baking soda, which requires an acid ingredient to activate it, in formulations of baking powder.&#xD;&#xA;* Commonly used in combination with potassium chloride in sodium-free salt substitutes&#xD;&#xA;* Gingerbread house icing&#xD;&#xA;* Stabilising whipped cream stiffness, added after whipping&#xD;&#xA;&#xD;&#xA;It can also be used with vinegar for cleaning (My Grandmother did this).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Potassium_bitartrate#In_food" />
  <row Id="27524" PostHistoryTypeId="24" PostId="13263" RevisionGUID="8fe5232e-b676-486f-ad14-34afccd4d15d" CreationDate="2011-03-18T15:46:02.567" Comment="Proposed by 2569 approved by 1259 edit id of 55" />
  <row Id="27525" PostHistoryTypeId="6" PostId="1936" RevisionGUID="807a1a30-6ef9-4006-8a9c-d5849f4f8fa4" CreationDate="2011-03-18T16:40:21.270" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;fondue&gt;" />
  <row Id="27526" PostHistoryTypeId="6" PostId="786" RevisionGUID="b0faef0a-35b4-4b70-bf12-09bdddb0bea1" CreationDate="2011-03-18T16:41:28.007" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;baking&gt;&lt;ingredients&gt;" />
  <row Id="27527" PostHistoryTypeId="6" PostId="1119" RevisionGUID="352bf0fc-6856-47d9-86dc-7152e769e8f6" CreationDate="2011-03-18T16:42:17.617" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;frying&gt;&lt;oil&gt;&lt;steak&gt;" />
  <row Id="27528" PostHistoryTypeId="2" PostId="13272" RevisionGUID="efc67246-2c6a-4ce7-9d63-3485511a58aa" CreationDate="2011-03-18T17:07:29.943" UserId="4504" Text="Was it just a layer of green on top or was the mixture itself a green colour?  The former would suggest it went mouldy; the latter that some chemical reaction occurred to alter the colour.  You can also give it a good sniff... if the smell is at all unpleasant or noticeably different, this can be a sign that something went off.&#xD;&#xA;&#xD;&#xA;Even if it didn't go &quot;bad&quot;, I'd probably still toss it and just make half the amount next time, for a few reasons:&#xD;&#xA;&#xD;&#xA; 1. The change in colour might also indicate a change in the flavour.&#xD;&#xA; 2. If the batter is green, your pancakes will likely come out an unappetizing colour too.&#xD;&#xA; 3. I never enjoy eating something that I'm wondering if it might make me sick.  It's just not worth it.&#xD;&#xA; 4. The pancakes will almost certainly&#xD;&#xA;    not rise well after the batter has&#xD;&#xA;    sat overnight (anything with baking&#xD;&#xA;    powder should be cooked as quickly&#xD;&#xA;    as possible after mixing the baking&#xD;&#xA;    powder with the wet ingredients)." />
  <row Id="27529" PostHistoryTypeId="2" PostId="13273" RevisionGUID="306cb442-a8e0-43c0-870c-03a831527459" CreationDate="2011-03-18T17:23:07.607" UserId="5335" Text="Does milk matter to achieve the perfect latte?&#xD;&#xA;&#xD;&#xA;Milk is an important ingredient of every espresso latte.  Even though I believe coffee bean is the most important ingredient, most people put emphasis in milk.  &#xD;&#xA;&#xD;&#xA;Could someone point out the reasoning between the different types of milk and the resulting latte? &#xD;&#xA;" />
  <row Id="27530" PostHistoryTypeId="1" PostId="13273" RevisionGUID="306cb442-a8e0-43c0-870c-03a831527459" CreationDate="2011-03-18T17:23:07.607" UserId="5335" Text="Does milk matter to achieve the perfect latte?" />
  <row Id="27531" PostHistoryTypeId="3" PostId="13273" RevisionGUID="306cb442-a8e0-43c0-870c-03a831527459" CreationDate="2011-03-18T17:23:07.607" UserId="5335" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="27532" PostHistoryTypeId="25" PostId="13268" RevisionGUID="2a82ce49-d6a3-4903-a752-806ec5dd57ae" CreationDate="2011-03-18T17:23:23.847" Comment="http://twitter.com/#!/StackCooking/status/48796655117537280" />
  <row Id="27533" PostHistoryTypeId="2" PostId="13274" RevisionGUID="08cdfede-5559-4994-93d9-db54d3e4affb" CreationDate="2011-03-18T17:26:52.877" UserId="5335" Text="Is all about your palate and the flavors that you enjoy.  Is like any good wine.  Try first with water, then with milk.  &#xD;&#xA;&#xD;&#xA;Then, try real coffee instead of instant coffee.  You might never go back.  &#xD;&#xA;&#xD;&#xA;My two cents." />
  <row Id="27534" PostHistoryTypeId="5" PostId="11374" RevisionGUID="5dd9edbe-861d-42ca-a4e5-619c693e699b" CreationDate="2011-03-18T17:27:46.440" UserId="4587" Comment="made the list clearer" Text="Mold doesn't grow that fast in a refrigerator overnight. I'd bet some ingredient reacted with your baking powder or baking soda. I've seen something similar before in three separate circumstances:&#xD;&#xA;&#xD;&#xA;  1. instant oatmeal that turned blue when mixed with iodine-treated water (day after day on a camping trip);&#xD;&#xA;  2. garlic mixed with yogurt turns blue when heated;&#xD;&#xA;  3. blueberry pancake batter turned green overnight.&#xD;&#xA;" />
  <row Id="27535" PostHistoryTypeId="24" PostId="11374" RevisionGUID="5dd9edbe-861d-42ca-a4e5-619c693e699b" CreationDate="2011-03-18T17:27:46.440" Comment="Proposed by 4587 approved by 60 edit id of 56" />
  <row Id="27536" PostHistoryTypeId="2" PostId="13275" RevisionGUID="c3159e19-2a74-414a-8a2e-d2685a4c86ae" CreationDate="2011-03-18T17:29:23.467" UserId="4504" Text="Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon).  In my question about [buttermilk in soda bread][1], the topic of alternate uses came up in the comments.  I'd like to make a list of these uses.  Here's what I have so far:&#xD;&#xA;&#xD;&#xA;- pancakes (instead of milk or yogourt)&#xD;&#xA;- quick breads, scones (instead of milk)&#xD;&#xA;- cakes &#xD;&#xA;- mashed potatoes (instead of milk)&#xD;&#xA;- low-fat muffins (replacement for oil)&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13257/why-does-soda-bread-call-for-buttermilk&#xD;&#xA;&#xD;&#xA;(Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)" />
  <row Id="27537" PostHistoryTypeId="1" PostId="13275" RevisionGUID="c3159e19-2a74-414a-8a2e-d2685a4c86ae" CreationDate="2011-03-18T17:29:23.467" UserId="4504" Text="What are alternate uses for leftover buttermilk?" />
  <row Id="27538" PostHistoryTypeId="3" PostId="13275" RevisionGUID="c3159e19-2a74-414a-8a2e-d2685a4c86ae" CreationDate="2011-03-18T17:29:23.467" UserId="4504" Text="&lt;baking&gt;&lt;bread&gt;&lt;buttermilk&gt;" />
  <row Id="27541" PostHistoryTypeId="2" PostId="13276" RevisionGUID="a93c229d-26db-447b-a968-057c3dd767fe" CreationDate="2011-03-18T17:57:12.990" UserId="5335" Text="There are a few stories for how coffee was invented, or should I say discovered.  Coffee is the most popular beverage in the world. &#xD;&#xA;&#xD;&#xA;Why? and How did it get here?" />
  <row Id="27542" PostHistoryTypeId="1" PostId="13276" RevisionGUID="a93c229d-26db-447b-a968-057c3dd767fe" CreationDate="2011-03-18T17:57:12.990" UserId="5335" Text="What is the real history of coffee?" />
  <row Id="27543" PostHistoryTypeId="3" PostId="13276" RevisionGUID="a93c229d-26db-447b-a968-057c3dd767fe" CreationDate="2011-03-18T17:57:12.990" UserId="5335" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="27544" PostHistoryTypeId="10" PostId="13276" RevisionGUID="6fc32ca1-c123-433b-ad1d-ceeaad5091ef" CreationDate="2011-03-18T18:11:10.023" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="27545" PostHistoryTypeId="2" PostId="13277" RevisionGUID="0aeddd3a-21b4-42aa-8889-2c6c082f067a" CreationDate="2011-03-18T18:16:26.227" UserId="5342" Text="The best way that I've found to keep the roux from being too thin is to slowly add the liquid, letting the roux thicken as it cooks. When it starts to get thick and I need more volume, I'll add more liquid. Repeat until the required volume is reached. Depending on what I'm making it for, I might add more butter and/or flour. " />
  <row Id="27546" PostHistoryTypeId="2" PostId="13278" RevisionGUID="0731c7d8-f986-4cc0-bd45-3d1b6dfa3e61" CreationDate="2011-03-18T18:22:43.817" UserId="27" Text="I made a casserole yesterday that contains cooked pasta, cooked quinoa, dairy products, spinach and raw eggs. I am planning on making it again this weekend to freeze. Since the only raw ingredient is the eggs would it be okay to assemble it then freeze and cook the eggs when I am thawing it or should I cook it both now and after I bring it out of the freezer?" />
  <row Id="27547" PostHistoryTypeId="1" PostId="13278" RevisionGUID="0731c7d8-f986-4cc0-bd45-3d1b6dfa3e61" CreationDate="2011-03-18T18:22:43.817" UserId="27" Text="Do you need to cook a casserole with raw eggs before you freeze it?" />
  <row Id="27548" PostHistoryTypeId="3" PostId="13278" RevisionGUID="0731c7d8-f986-4cc0-bd45-3d1b6dfa3e61" CreationDate="2011-03-18T18:22:43.817" UserId="27" Text="&lt;food-safety&gt;&lt;cooking-time&gt;" />
  <row Id="27549" PostHistoryTypeId="10" PostId="13275" RevisionGUID="be8c2887-9a81-440a-a686-30c5a05339db" CreationDate="2011-03-18T18:23:06.173" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27550" PostHistoryTypeId="10" PostId="13262" RevisionGUID="a339c7f4-ab6b-434b-a9f3-85dd28272d44" CreationDate="2011-03-18T18:24:19.213" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27551" PostHistoryTypeId="5" PostId="13029" RevisionGUID="79a02b78-b715-4ec1-b9bd-e00e78b11d1e" CreationDate="2011-03-18T18:38:10.910" UserId="2001" Comment="Grammar" Text="Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious reasons. Ideas how to prevent the sauce from getting too thin in the first place are also welcome." />
  <row Id="27552" PostHistoryTypeId="5" PostId="13278" RevisionGUID="8b463a12-71b7-4f65-ad8a-62d4c1ce70e9" CreationDate="2011-03-18T20:10:35.647" UserId="27" Comment="added 57 characters in body" Text="I made a casserole yesterday that contains cooked pasta, cooked quinoa, dairy products, spinach and raw eggs. It is assembled and the baked at 350 for 30 minutes.&#xD;&#xA; &#xD;&#xA;I am planning on making it again this weekend to freeze. Since the only raw ingredient is the eggs would it be okay to assemble it then freeze and cook the eggs when I am thawing it or should I cook it both now and after I bring it out of the freezer?" />
  <row Id="27553" PostHistoryTypeId="25" PostId="13278" RevisionGUID="5912afbf-289f-41e8-b589-f1253e791cf0" CreationDate="2011-03-18T20:23:23.813" Comment="http://twitter.com/#!/StackCooking/status/48841953089036288" />
  <row Id="27554" PostHistoryTypeId="2" PostId="13279" RevisionGUID="72d4b1b3-799d-47b7-bed2-905384b7443f" CreationDate="2011-03-18T20:26:06.637" UserId="4919" Text="I got two circular cake pans for Christmas, and finally put them to use for home-made yellow cake layers. Feeling lazy, I tossed them into the dish washer afterwards instead of hand-washing, and realized afterwards that I didn't know if they were safe for it.&#xD;&#xA;&#xD;&#xA;After coming out they've turned from silvery to looking like they have a chalky white &quot;coating&quot; all over, that won't wash off. It feels very strange to the touch, almost like a chalk board. &#xD;&#xA;&#xD;&#xA;The &quot;coating&quot; (I'm guessing it's actually a **lack** of coating, that the dishwasher destroyed) is very uneven over the pans.&#xD;&#xA;&#xD;&#xA;Nothing comes off on your fingers when you rub or scratch at it, though.&#xD;&#xA;&#xD;&#xA;Are these still safe to bake with? I'm perplexed and don't know what to do with them now. I can take a picture if it'd be more helpful. " />
  <row Id="27555" PostHistoryTypeId="1" PostId="13279" RevisionGUID="72d4b1b3-799d-47b7-bed2-905384b7443f" CreationDate="2011-03-18T20:26:06.637" UserId="4919" Text="Machine washed my cake pans..." />
  <row Id="27556" PostHistoryTypeId="3" PostId="13279" RevisionGUID="72d4b1b3-799d-47b7-bed2-905384b7443f" CreationDate="2011-03-18T20:26:06.637" UserId="4919" Text="&lt;pan&gt;" />
  <row Id="27557" PostHistoryTypeId="2" PostId="13280" RevisionGUID="0b705f22-1812-4e4b-b620-e753ac8d50c6" CreationDate="2011-03-18T20:45:30.410" UserId="15" Text="If you want [Fuller body for the drink use milk with more fat, if not use less fat](http://www.coffeegeek.com/guides/frothingguide/milk). If you are making foam art check [out this explanation. ](http://en.m.wikipedia.org/wiki/Microfoam)" />
  <row Id="27558" PostHistoryTypeId="2" PostId="13281" RevisionGUID="284b14fb-bf0a-4af5-a0f4-0ace377e3ec8" CreationDate="2011-03-18T20:50:40.857" UserId="218" Text="I'd say it's probably fine as long as you don't delay putting it in the freezer. To be on the safe side, you might want to let the cooked ingredients cool, before you mix in the egg." />
  <row Id="27559" PostHistoryTypeId="5" PostId="13279" RevisionGUID="6942a8cf-5be6-404d-8c76-f5eba33e4b42" CreationDate="2011-03-18T21:22:42.500" UserId="4919" Comment="Added photo" Text="I got two circular cake pans for Christmas, and finally put them to use for home-made yellow cake layers. Feeling lazy, I tossed them into the dish washer afterwards instead of hand-washing, and realized afterwards that I didn't know if they were safe for it.&#xD;&#xA;&#xD;&#xA;After coming out they've turned from silvery to looking like they have a chalky white &quot;coating&quot; all over, that won't wash off. It feels very strange to the touch, almost like a chalk board. &#xD;&#xA;&#xD;&#xA;The &quot;coating&quot; (I'm guessing it's actually a **lack** of coating, that the dishwasher destroyed) is very uneven over the pans.&#xD;&#xA;&#xD;&#xA;Nothing comes off on your fingers when you rub or scratch at it, though.&#xD;&#xA;&#xD;&#xA;Are these still safe to bake with? I'm perplexed and don't know what to do with them now.&#xD;&#xA;&#xD;&#xA;![Cake pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/RxCRr.jpg" />
  <row Id="27560" PostHistoryTypeId="2" PostId="13282" RevisionGUID="040d8f9c-d313-40e9-a48a-e1c1977ed1b5" CreationDate="2011-03-18T22:03:31.293" UserId="3348" Text="I'm assuming that the pans were originally non-stick coated. Most cake pans like that are.&#xD;&#xA;&#xD;&#xA;I'm also assuming that either the detergent you used or maybe the &quot;heat dry&quot; cycle of your washer ruined the non-stick surface. So the chalky surface is probably the wrecked non-stick.&#xD;&#xA;&#xD;&#xA;In any case, I wouldn't use them out of fear I'd wind up ingesting something awful from that surface. You could test them and see, but you'd never really know what's going on unless the surface flakes off on your food, and really--how expensive are those pans? Wouldn't it be better to chalk this one up to a lesson learned and get new ones?" />
  <row Id="27561" PostHistoryTypeId="2" PostId="13283" RevisionGUID="13b2738e-39c3-49fa-b6da-14a178880fd0" CreationDate="2011-03-18T22:50:00.390" UserId="60" Text="That sure looks like anodized aluminum that has been put through the dishwasher. I have never seen a non-stick coating that washes off in the dishwasher.&#xD;&#xA;&#xD;&#xA;If it is anodized aluminum then it is harmless to continue using the pan.&#xD;&#xA;&#xD;&#xA;I suggest contacting the manufacturer (stamped on bottom) if you want to be safe." />
  <row Id="27562" PostHistoryTypeId="5" PostId="13280" RevisionGUID="cbd50add-5f9d-4009-a4ca-0de286a31efb" CreationDate="2011-03-18T23:51:37.183" UserId="15" Comment="added 483 characters in body" Text="If you want [Fuller body for the drink use milk with more fat, if not use less fat](http://www.coffeegeek.com/guides/frothingguide/milk). If you are making foam art check [out this explanation. ](http://en.m.wikipedia.org/wiki/Microfoam)&#xD;&#xA;&#xD;&#xA;As for the type of milk:&#xD;&#xA;&#xD;&#xA;&gt;You can froth pretty much any type of milk, including soy milk, rice milk, etc... In general, milk with a lower fat content is easier to deal with because it won't burn as easily, and cold milk typically responds more easily to steam. Although milk with too little fat may not steam or foam at all! So use whatever milk you want; do what thou wilt. ([Espresso Guy][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.espressoguy.com/making_espresso/steaming_and_frothing_milk" />
  <row Id="27563" PostHistoryTypeId="2" PostId="13284" RevisionGUID="0a7a3c0c-03af-41a4-8039-8577132a1839" CreationDate="2011-03-19T00:33:42.170" UserId="152" Text="I recently found a great way to deal with this. For each pound of pasta, I add a full bowl of frozen vegetables (brocolli, peas, asparagus, etc.). That way I get something delicious and filled with bright green color. It looks and tastes much better." />
  <row Id="27564" PostHistoryTypeId="2" PostId="13285" RevisionGUID="aed7caf2-5fc7-4a9f-939b-b8f56d456376" CreationDate="2011-03-19T01:20:57.287" UserId="5299" Text="I just got home from work and feel like broiling a steak. Unfortunately, the steak I have is still frozen (I forgot to stick it in the fridge to thaw overday). About how long should I leave it out to thaw before attempting cooking? Should I keep it in air or water, and how warm should the water be? I assume it's a bad idea to just toss a frozen steak in the oven - or is it?" />
  <row Id="27565" PostHistoryTypeId="1" PostId="13285" RevisionGUID="aed7caf2-5fc7-4a9f-939b-b8f56d456376" CreationDate="2011-03-19T01:20:57.287" UserId="5299" Text="Thawing and Broiling Steak" />
  <row Id="27566" PostHistoryTypeId="3" PostId="13285" RevisionGUID="aed7caf2-5fc7-4a9f-939b-b8f56d456376" CreationDate="2011-03-19T01:20:57.287" UserId="5299" Text="&lt;freezing&gt;&lt;grilling&gt;&lt;steak&gt;&lt;broiler&gt;" />
  <row Id="27567" PostHistoryTypeId="2" PostId="13286" RevisionGUID="68f87659-2198-4989-919b-18ee60f8cd3e" CreationDate="2011-03-19T01:25:34.030" UserId="1319" Text="Your definition of &quot;perfect&quot; may be different than mine. Some people prefer specific types of coffee beans, such as Brazilian, Sumatran, Mexican, Kenyan, etc. I assume that is NOT what you mean, since that is based on your own personal taste.&#xD;&#xA;&#xD;&#xA;I assume you are asking where you should buy your greens. The easy answer is to purchase high quality green coffee beans. This means that you should purchase from someone who you trust. You basically have to rely on other people's advice, and see if you agree with their recommendations. &#xD;&#xA;&#xD;&#xA;After doing my research, I joined the [green coffee buying club][1], where I buy most of my beans. I have have also purchased from (and recommend) [Sweet Marias][2]. Their web site is a treasure trove of information on coffee, including green coffee beans and coffee roasting.&#xD;&#xA;&#xD;&#xA;  [1]: http://greencoffeebuyingclub.com/ &quot;green coffee buying club&quot;&#xD;&#xA;  [2]: http://sweetmarias.com/ &quot;Sweet Marias&quot;" />
  <row Id="27568" PostHistoryTypeId="2" PostId="13287" RevisionGUID="c6105cb7-11b2-49ab-a79b-35ecf85ec1e0" CreationDate="2011-03-19T01:39:53.073" UserId="3259" Text="I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split &quot;1 egg&quot; as an ingredient.  How long would pancake batter last in the fridge?  Even if it's a worst case of a day or two, I'd still like to know." />
  <row Id="27569" PostHistoryTypeId="1" PostId="13287" RevisionGUID="c6105cb7-11b2-49ab-a79b-35ecf85ec1e0" CreationDate="2011-03-19T01:39:53.073" UserId="3259" Text="How long does pancake batter last in the fridge?" />
  <row Id="27570" PostHistoryTypeId="3" PostId="13287" RevisionGUID="c6105cb7-11b2-49ab-a79b-35ecf85ec1e0" CreationDate="2011-03-19T01:39:53.073" UserId="3259" Text="&lt;storage-lifetime&gt;&lt;pancake&gt;&lt;batter&gt;" />
  <row Id="27571" PostHistoryTypeId="2" PostId="13288" RevisionGUID="cd5cda82-2072-456e-88c9-d4dd15deae5e" CreationDate="2011-03-19T02:20:31.043" UserId="4483" Text="Guide to cooking steak&#xD;&#xA;&#xD;&#xA;1, Remove battery from smoke alarm&#xD;&#xA;&#xD;&#xA;2, Heat any oil except baby or engine&#xD;&#xA;&#xD;&#xA;3, Add steak&#xD;&#xA;" />
  <row Id="27572" PostHistoryTypeId="2" PostId="13289" RevisionGUID="dfda5d1c-3d22-40c9-a1fc-f7004ba1e7b7" CreationDate="2011-03-19T02:20:49.513" UserId="67" Text="It probably depends on the thickness of the steak, and how well you like your steak cooked.&#xD;&#xA;&#xD;&#xA;I know I can cook frozen burgers about maybe 2cm / 0.75 inch thick in a double sided grill (George Foreman or similar), and it'll come out to a doneness that I like.&#xD;&#xA;&#xD;&#xA;If you prefer your steak more towards the rare side, and it's not multiple inches thick, I'd think you'd be okay ... it won't be as good as something that you let get to room temperature before cooking, but it won't be bad.&#xD;&#xA;&#xD;&#xA;If it's still not done well enough to your liking once the outside's gotten a little bit of char on it, you can put it in a warm oven to cook through 'til it's to the doneness you prefer." />
  <row Id="27573" PostHistoryTypeId="25" PostId="13285" RevisionGUID="fce9f519-0c86-4458-9450-bec18189bcfa" CreationDate="2011-03-19T02:23:23.833" Comment="http://twitter.com/#!/StackCooking/status/48932550571335680" />
  <row Id="27574" PostHistoryTypeId="2" PostId="13290" RevisionGUID="bc94d069-cda4-4a9e-9de0-f5a73b7e0f2a" CreationDate="2011-03-19T02:59:58.433" UserId="4593" Text="Unfortunately I don't agree with the given answers.  I recently bought a $350 zojirushi rice cooker.  According to the manual there is such a thing as &quot;rinse-free&quot; rice.  There is even a function on the rice cooker for this setting.  In addition, the rice cooker manual explains that the rice should be rinsed several times with cold water.  " />
  <row Id="27575" PostHistoryTypeId="2" PostId="13291" RevisionGUID="264e108c-05ea-4fec-8730-342cf28e619f" CreationDate="2011-03-19T07:44:29.803" UserId="4504" Text="Unless you're making flat &quot;crepe&quot; style pancakes, your batter will not really work properly later. Once the baking powder is mixed with wet ingredients, you need to cook it as soon as possible or its rising power will start to be lost.  This will be true of any batter that has baking powder as its rising agent.&#xD;&#xA;&#xD;&#xA;You're probably better off to make all your pancakes and then refrigerate the leftover pancakes.  You can toast them to reheat them later." />
  <row Id="27577" PostHistoryTypeId="25" PostId="13279" RevisionGUID="ccb24216-e7b8-41bf-8223-0c9e89c454ad" CreationDate="2011-03-19T08:23:23.750" Comment="http://twitter.com/#!/StackCooking/status/49023147047010305" />
  <row Id="27578" PostHistoryTypeId="5" PostId="10124" RevisionGUID="878488fd-7bd5-4a99-accc-75523a784a1d" CreationDate="2011-03-19T09:59:29.030" UserId="3203" Comment="deleted 10 characters in body" Text="I always freeze my leftover fresh pasta.  I lay it flat on a cookie sheet, place it in the freezer for a couple of hours, and then when it is frozen I transfer it into a Tupperware container.  I always use a rigid container instead of freezer bag as the bag does not protect against breakage when the pasta is moved around in the freezer.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27579" PostHistoryTypeId="25" PostId="13273" RevisionGUID="0588b750-78f1-4401-843e-54f9f32ef3be" CreationDate="2011-03-19T11:23:24.060" Comment="http://twitter.com/#!/StackCooking/status/49068446998200320" />
  <row Id="27580" PostHistoryTypeId="2" PostId="13293" RevisionGUID="fcefa932-b45c-4c9c-9998-72230abe55c4" CreationDate="2011-03-19T11:36:28.163" UserId="5162" Text="This is absolutely fine, especially if the eggs are pasteurised. I've seen plenty of recipes that have raw egg in them that say it;s fine to freeze them. You can even freeze eggs (that have been mixed up a little) for up to three months. So yes, I'd say freeze it as soon as possible. Also, if you were concerned about freezing the quinoa that will fine as well (a lot of people don't know you can store grains in the freezer). &#xD;&#xA;&#xD;&#xA;Enjoy! " />
  <row Id="27581" PostHistoryTypeId="2" PostId="13294" RevisionGUID="190600e6-e5e3-4b9d-8c4d-f4374271c39d" CreationDate="2011-03-19T12:23:47.690" UserId="5125" Text="I think it is important to defrost the meat completely because it is impossible to season it properly if it is still frozen, you also risk burning the surface while the center is still cold if the steak is thick.&#xD;&#xA;&#xD;&#xA;You can put the steak (or other frozen seafood) inside a zipped bag like ziploc, squeeze out the air and zip the bag. Then put the bag under slow running tap water (if the water is too cold, turn on the heater and make it lukewarm), then you can quickly defrost it without damaging the taste (compare with soaking in water directly).&#xD;&#xA;&#xD;&#xA;Also now those hi-tech microwaves usually have a defrost function. You just need to input the weight of the food and it would defrost it automatically (e.g. 200g for 2 or 3 mins).&#xD;&#xA;" />
  <row Id="27582" PostHistoryTypeId="6" PostId="3023" RevisionGUID="a76e672a-5fe9-4249-bf93-0c17f841ca41" CreationDate="2011-03-19T13:51:58.060" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;sugar&gt;&lt;dessert&gt;&lt;caramelisation&gt;" />
  <row Id="27583" PostHistoryTypeId="6" PostId="57" RevisionGUID="1f26c916-abc0-415d-8d24-23aad0be71dd" CreationDate="2011-03-19T13:52:48.043" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;eggs&gt;&lt;food-science&gt;&lt;vinegar&gt;&lt;poaching&gt;" />
  <row Id="27584" PostHistoryTypeId="6" PostId="324" RevisionGUID="549b4419-9360-48ff-9030-9149ee0b2e32" CreationDate="2011-03-19T13:53:36.543" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;fire&gt;&lt;flambe&gt;" />
  <row Id="27585" PostHistoryTypeId="2" PostId="13295" RevisionGUID="d8234619-ebe0-4f4f-b62c-2d4ecc30d848" CreationDate="2011-03-19T14:16:55.927" UserId="67" Text="I have no idea what [type of pancake][1] you're making, but I had [answered your question for chemically leavened pancakes][2] in case someone stumbled upon that question (even though the earlier question was specifically for crêpe like pancakes.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; If you're using baking soda as a&#xD;&#xA;&gt; leavening, it'll have already given&#xD;&#xA;&gt; its all by the time you cook it hours&#xD;&#xA;&gt; later ... but you'd have to add baking&#xD;&#xA;&gt; powder to compensate when it's time,&#xD;&#xA;&gt; as there might not be enough acid left&#xD;&#xA;&gt; for baking soda. Baking powder in the&#xD;&#xA;&gt; batter isn't as much of a problem if&#xD;&#xA;&gt; it's double-acting, where it'll give&#xD;&#xA;&gt; some leavening when it gets wet, and&#xD;&#xA;&gt; again as it gets warm. Of course, you&#xD;&#xA;&gt; don't want to add too much baking&#xD;&#xA;&gt; powder, as it can give a metallic&#xD;&#xA;&gt; taste.&#xD;&#xA;&#xD;&#xA;It's also worth mentioning that it *is* possible to [halve an egg][3]; in this case, if you're going to be using the other half of the mix in a day or two, it might be easier to measure by mixing all of the wet ingredients together and then use half.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13102/how-many-different-varieties-of-pancake-are-there&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/12933/given-i-have-to-make-the-batter-now-to-eat-in-3-4hrs-whats-the-best-way-to-stor/12936#12936&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/1610/how-do-you-halve-a-recipe-that-calls-for-1-egg" />
  <row Id="27586" PostHistoryTypeId="25" PostId="13275" RevisionGUID="db44767a-d8b3-4136-b1e3-a3d9a3e39b6b" CreationDate="2011-03-19T14:23:23.620" Comment="http://twitter.com/#!/StackCooking/status/49113743312957440" />
  <row Id="27588" PostHistoryTypeId="2" PostId="13296" RevisionGUID="e3bb37e4-fbef-42a5-a223-341c57dfdddb" CreationDate="2011-03-19T14:49:24.413" UserId="5299" Text="Bisquick-originated pancake and waffle batter lasts a day, two at the most. &#xD;&#xA;&#xD;&#xA;Data: in college, I made pancakes or waffles every day for a year and a half, making the batter on day 1 and then cooking it on days 1, 2, and 3. Once in that time I got sick on Day 3. Based on that experience, more than 24 hours is getting sketchy, though 48 seems to work most of the time." />
  <row Id="27589" PostHistoryTypeId="2" PostId="13297" RevisionGUID="4e990e72-80b2-4108-9804-6c5c20a9a284" CreationDate="2011-03-19T15:53:20.160" UserId="438" Text="I just got a lovely bunch of radishes and turnips from the Farmer's market.  Giant mass of greens included.  Can I use the greens for anything aside from compost?  Are they edible?  Worth of salads?  Stirfries?" />
  <row Id="27590" PostHistoryTypeId="1" PostId="13297" RevisionGUID="4e990e72-80b2-4108-9804-6c5c20a9a284" CreationDate="2011-03-19T15:53:20.160" UserId="438" Text="Uses for Radish and Turnip greens?" />
  <row Id="27591" PostHistoryTypeId="3" PostId="13297" RevisionGUID="4e990e72-80b2-4108-9804-6c5c20a9a284" CreationDate="2011-03-19T15:53:20.160" UserId="438" Text="&lt;greens&gt;" />
  <row Id="27592" PostHistoryTypeId="2" PostId="13298" RevisionGUID="60f3dad2-250c-46ba-9ebb-b5ac6063d75d" CreationDate="2011-03-19T16:07:11.603" UserId="5162" Text="Radish greens are edible and can be used in salads, although they aren't to everyone's taste (my brother hates them). Or you can try them in a stir fry or cook them similarly to spinach. &#xD;&#xA;&#xD;&#xA;I wasn't sure about turnip greens so I looked it up, and they're certainly edible as well! I'll try some next time I have some! " />
  <row Id="27593" PostHistoryTypeId="5" PostId="13297" RevisionGUID="3543d855-7161-43d6-8301-eb4c5281f73b" CreationDate="2011-03-19T16:14:54.183" UserId="438" Comment="added 1 characters in body" Text="I just got a lovely bunch of radishes and turnips from the Farmer's market.  Giant mass of greens included.  Can I use the greens for anything aside from compost?  Are they edible?  Worthy of salads?  Stir frys?" />
  <row Id="27594" PostHistoryTypeId="5" PostId="13280" RevisionGUID="e74d9d32-7e84-4208-a808-746d23354642" CreationDate="2011-03-19T16:52:14.433" UserId="15" Comment="added 199 characters in body" Text="If you want [Fuller body for the drink use milk with more fat, if not use less fat](http://www.coffeegeek.com/guides/frothingguide/milk). If you are making foam art check [out this explanation. ](http://en.m.wikipedia.org/wiki/Microfoam)&#xD;&#xA;&#xD;&#xA;Note: all milk will taste sweeter as its temperature rises [because the lactose will become more soluble, making its sweetness more perceptible. ](http://coffeegeek.com/guides/frothingguide/milk)&#xD;&#xA;&#xD;&#xA;As for the type of milk:&#xD;&#xA;&#xD;&#xA;&gt;You can froth pretty much any type of milk, including soy milk, rice milk, etc... In general, milk with a lower fat content is easier to deal with because it won't burn as easily, and cold milk typically responds more easily to steam. Although milk with too little fat may not steam or foam at all! So use whatever milk you want; do what thou wilt. ([Espresso Guy][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.espressoguy.com/making_espresso/steaming_and_frothing_milk" />
  <row Id="27595" PostHistoryTypeId="2" PostId="13299" RevisionGUID="eec5f440-1cc7-4211-ae0e-64860b5e3c39" CreationDate="2011-03-19T17:15:20.573" UserId="4504" Text="Radish greens can also be used in soup, especially blended soups." />
  <row Id="27596" PostHistoryTypeId="25" PostId="13297" RevisionGUID="1f0a8ac6-867e-4020-8a17-ff43bd5b478d" CreationDate="2011-03-19T17:23:23.920" Comment="http://twitter.com/#!/StackCooking/status/49159043125751808" />
  <row Id="27597" PostHistoryTypeId="5" PostId="13258" RevisionGUID="2b22b151-317b-429c-b9a0-05ff89743fc9" CreationDate="2011-03-19T18:04:38.493" UserId="15" Comment="revised grammar, phrasing, removed sig" Text="I would like to know from you guys, what criteria do you use to select the perfect (green) coffee bean for roasting purposes? &#xD;&#xA;" />
  <row Id="27598" PostHistoryTypeId="2" PostId="13300" RevisionGUID="4927dc77-d810-4bac-976a-363aa608a07a" CreationDate="2011-03-19T18:09:55.240" UserId="15" Text="If you are hand selecting than you might refer to AA standards for the chaff, etc.&#xD;&#xA;&#xD;&#xA; Also discoloration from the median color of the other beans can lead to irregular roasting intervals (if you have a mix of colors they may &quot;crack &quot; at different ranges of time). Similarly you should prefer the beans to be approximately the same size." />
  <row Id="27600" PostHistoryTypeId="2" PostId="13302" RevisionGUID="73f98f4f-ff1b-4805-9d53-f343de8010d5" CreationDate="2011-03-19T18:57:47.040" UserId="2832" Text="I don't know much about radish greens, but you can use turnip greens as you would collards or mustard greens." />
  <row Id="27601" PostHistoryTypeId="2" PostId="13303" RevisionGUID="7b88bd6b-ca75-4100-b429-5a8bdad1c38e" CreationDate="2011-03-19T18:59:18.673" UserId="2832" Text="Don't count on the batter lasting very long. Just make all the pancakes and freeze them. If you refrigerate them, they'll get pretty stale, pretty quickly." />
  <row Id="27602" PostHistoryTypeId="2" PostId="13304" RevisionGUID="94483ee6-b4bb-47b7-960f-44e5a6a0c6f5" CreationDate="2011-03-19T19:20:26.940" UserId="4638" Text="At first I thought they are plain moths, until I noticed some larvae climbing towards the ceiling, always in the kitchen. I made an inventory and discovered a package of hazelnuts which contained more larvae and excrement than hazelnuts. I threw away all open nuts, grains, flour and chocolate packages I had, and started keeping all of them in tightly closed containers after opening. I also placed a pheromone trap in the kitchen. &#xD;&#xA;&#xD;&#xA;But I am still seeing them, both larvae and adults, weeks after the big throw-away-day. I went again through the pantry, but this time, I didn't find contaminated food, just a few larvae outside of food containers. Periodically throwing the stuff away is too expensive, and it makes no sense if it doesn't get rid of them. Any idea how to remove the infestation? Also, are they just unpleasant, or can they present a health risk (e. g. as carriers of microorganisms which infect the food)?" />
  <row Id="27603" PostHistoryTypeId="1" PostId="13304" RevisionGUID="94483ee6-b4bb-47b7-960f-44e5a6a0c6f5" CreationDate="2011-03-19T19:20:26.940" UserId="4638" Text="How to get rid of weevils?" />
  <row Id="27604" PostHistoryTypeId="3" PostId="13304" RevisionGUID="94483ee6-b4bb-47b7-960f-44e5a6a0c6f5" CreationDate="2011-03-19T19:20:26.940" UserId="4638" Text="&lt;food-safety&gt;&lt;kitchen&gt;" />
  <row Id="27605" PostHistoryTypeId="2" PostId="13305" RevisionGUID="a2dbe88f-0868-466b-9549-fc8d1a3ec10b" CreationDate="2011-03-19T20:07:36.823" UserId="4442" Text="I had this same problem after I accidentally left some bird seed out for several months and the moths started there before invading my kitchen. I think you are going about things the right way: traps and closed containers. The only other thing I would add is to put things like flour and rice in the freezer, as this will kill off the eggs. (don't worry about eating them, they won't hurt you). Finally, have patience. There are probably some spots you haven't found where eggs will hatch, but if you remove the food source, they will eventually go away. Good luck." />
  <row Id="27606" PostHistoryTypeId="5" PostId="13202" RevisionGUID="2fa6c0f9-f025-4a2f-9048-e734ea9a0ece" CreationDate="2011-03-19T20:10:26.930" UserId="4442" Comment="spelling fix" Text="After your brisket is cooked, refrigerate it overnight. This will help it stay solid when you slice it, and will also improve the texture and flavor. Reheat it before serving. If you have time, this will improve many slow cooked foods." />
  <row Id="27607" PostHistoryTypeId="25" PostId="13304" RevisionGUID="5c36b4f3-cead-4c7c-8648-32074539f71e" CreationDate="2011-03-19T20:23:23.860" Comment="http://twitter.com/#!/StackCooking/status/49204341499887616" />
  <row Id="27609" PostHistoryTypeId="2" PostId="13306" RevisionGUID="ee455c27-ddfc-45aa-8457-44755a5468a5" CreationDate="2011-03-19T21:26:00.770" UserId="60" Text="Turnip greens are a very common food in Southern US cooking. The smaller baby leaves are good for salads since they have a milder flavor and are more tender. Larger leaves are best cooked. &#xD;&#xA;&#xD;&#xA;You'll definitely want to rinse them thoroughly in a sink full of cold water. They tend to have a lot of dirt and bugs on them. Just fill the sink and dump your greens in, jostling them around with your hand. This allows the sediment to sink to the bottom.&#xD;&#xA;&#xD;&#xA;The typical southern preparation involves boiling them for 30 minutes, dumping the green water (and much of the bitterness), and then boiling another 15 minutes with some bacon or ham hocks. They are then drained, salted to taste, and served with either tabasco, vinegar (malt is good), or butter." />
  <row Id="27610" PostHistoryTypeId="2" PostId="13307" RevisionGUID="16f2da51-732d-4152-b845-abeb08d187a7" CreationDate="2011-03-19T21:47:41.963" UserId="4303" Text="First of all soy tastes different to cow milk. So your resulting drinks will taste different. But this is a personal preference.&#xD;&#xA;&#xD;&#xA;Secondly various milks will froth up differently. Most soys I've tried don't froth up very well. They end up too bubbly and I was never able to achieve the micro foam I can with regular full cream cow milk. So your latte simply won't look as good. This also effects your latte art. Properly foamed milk will have - for a short time - the air actually textured through the milk. If you make your coffee in a transparent glass you will see the bubbles start to separate. If you try to pour art with the foam and milk already separated, you just get blobs of foam on top." />
  <row Id="27612" PostHistoryTypeId="25" PostId="13287" RevisionGUID="9fa1bc14-91e1-4fd5-b2aa-4116d397385d" CreationDate="2011-03-19T23:23:23.487" Comment="http://twitter.com/#!/StackCooking/status/49249638087278592" />
  <row Id="27616" PostHistoryTypeId="2" PostId="13310" RevisionGUID="1c44fb34-52f4-464b-bb8b-8a3b141df0c4" CreationDate="2011-03-20T01:26:22.187" UserId="1672" Text="The flavor of turnip greens is very much like mustard greens, just with a bit of the sharp mustard flavor removed. The grocery stores here often sell turnip greens right alongside the mustard greens (without the turnips - presumably they're a slightly different variety, selected for leaves, not roots). I see in [*On Food and Cooking*][1] that mustard greens are Brassica juncea, a cross between Brassica rapa (turnip, broccoli rabe, bok choy, napa cabbage) and Brassica nigra (black mustard) - so the flavor similarity is perhaps to be expected!&#xD;&#xA;&#xD;&#xA;I use them pretty much as I would mustard greens, in a variety of things - as a standalone dish, in soups, in stir fries, you name it. Depending on your tastes, they might be too strong for salads, and they're also a bit tougher than traditional salad greens. Try a bite and see what you think - I expect if you use it in a salad, you'll probably want to mix it with milder things. To find more ideas, just search for recipes mustard greens.&#xD;&#xA;&#xD;&#xA;Radishes are actually in the same family as turnips, and just like the radish itself, the greens have a sharper, perhaps peppery flavor. I usually just toss them in when I'm using other greens, to add a bit of zing. Have a bite of those too and I'm sure you'll decide that they could be an excellent addition to various dishes.&#xD;&#xA;&#xD;&#xA;In traditional US Southern cooking, one of the more common places to find these greens, all the bitter greens get boiled forever, to make them extremely soft - but I find that I actually like them cooked more quickly, leaving a pleasant bit of texture. I also don't think they need much special treatment to counter the bitterness (as [hobodave mentions][2]) but I do admittedly have a higher tolerance for bitterness than many.&#xD;&#xA;&#xD;&#xA;A couple example dishes that really let you taste the greens:&#xD;&#xA;&#xD;&#xA;[Curried Greens with Golden Onions and Cashews][3] - it calls for spinach, mustard, and dandelion greens, but turnip and radish will work great too.&#xD;&#xA;&#xD;&#xA;[Turnip Greens and Potato Veloute][4] - it calls for turnip greens, and mentions in the notes that radish greens work well too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/13297/uses-for-radish-and-turnip-greens/13306#13306&#xD;&#xA;  [3]: http://www.epicurious.com/recipes/food/views/Curried-Greens-with-Golden-Onions-and-Cashews-104561&#xD;&#xA;  [4]: http://www.citronetvanille.com/blog/soups/perfect-all-year-round-parfaite-toute-lannee/" />
  <row Id="27617" PostHistoryTypeId="5" PostId="13310" RevisionGUID="a5c64835-2ed7-4b98-bf88-11051e85978d" CreationDate="2011-03-20T01:33:38.703" UserId="1672" Comment="added 135 characters in body" Text="The flavor of turnip greens is very much like mustard greens, just with a bit of the sharp mustard flavor removed. The grocery stores here often sell turnip greens right alongside the mustard greens - without the turnips, since presumably they're a slightly different variety, selected for leaves, not roots. These large leaves are probably a bit tougher than the somewhat smaller ones you're likely to have on your turnips. Incidentally, I see in [*On Food and Cooking*][1] that mustard greens are Brassica juncea, a cross between Brassica rapa (turnip, broccoli rabe, bok choy, napa cabbage) and Brassica nigra (black mustard) - so the flavor similarity is perhaps to be expected!&#xD;&#xA;&#xD;&#xA;I use them pretty much as I would mustard greens, in a variety of things - as a standalone dish, in soups, in stir fries, you name it. Depending on your tastes, they might be too strong for salads, and they're also a bit tougher than traditional salad greens. Try a bite and see what you think - I expect if you use it in a salad, you'll probably want to mix it with milder things. To find more ideas, just search for recipes mustard greens.&#xD;&#xA;&#xD;&#xA;Radishes are actually in the same family as turnips, and just like the radish itself, the greens have a sharper, perhaps peppery flavor. I usually just toss them in when I'm using other greens, to add a bit of zing. Have a bite of those too and I'm sure you'll decide that they could be an excellent addition to various dishes.&#xD;&#xA;&#xD;&#xA;In traditional US Southern cooking, one of the more common places to find these greens, all the bitter greens get boiled forever, to make them extremely soft - but I find that I actually like them cooked more quickly, leaving a pleasant bit of texture. I also don't think they need much special treatment to counter the bitterness (as [hobodave mentions][2]) but I do admittedly have a higher tolerance for bitterness than many.&#xD;&#xA;&#xD;&#xA;A couple example dishes that really let you taste the greens:&#xD;&#xA;&#xD;&#xA;[Curried Greens with Golden Onions and Cashews][3] - it calls for spinach, mustard, and dandelion greens, but turnip and radish will work great too.&#xD;&#xA;&#xD;&#xA;[Turnip Greens and Potato Veloute][4] - it calls for turnip greens, and mentions in the notes that radish greens work well too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Food-Cooking-Science-Lore-Kitchen/dp/0684800012&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/13297/uses-for-radish-and-turnip-greens/13306#13306&#xD;&#xA;  [3]: http://www.epicurious.com/recipes/food/views/Curried-Greens-with-Golden-Onions-and-Cashews-104561&#xD;&#xA;  [4]: http://www.citronetvanille.com/blog/soups/perfect-all-year-round-parfaite-toute-lannee/" />
  <row Id="27619" PostHistoryTypeId="2" PostId="13311" RevisionGUID="e54ee0be-1ef0-4979-9376-1e7d31a28e31" CreationDate="2011-03-20T02:18:17.070" UserId="3203" Text="You need an automatic insect spray system for your pantry. The Robocan or [Mortein brand][1] seems to work well for us. Not sure what is available in your home town, but there should be something, or you can order it from Amazon?&#xD;&#xA;&#xD;&#xA;![Typical Robocan system][2]&#xD;&#xA;&#xD;&#xA;They tend to leave a stick residue if used in a confined space. Place as high as you can, and put some newspaper in front to catch any sticky droplets&#xD;&#xA;&#xD;&#xA;The continuous pyrethrin mist means as each new larvae hatches it dies&#xD;&#xA;&#xD;&#xA;We also use these to control ants in bulk food stores. Any ants that come inside will die if they stay around, so no ant nests get setup between boxes, or behind racking etc&#xD;&#xA;&#xD;&#xA;Probably best to first empty out the pantry and scrub it clean, top to bottom. Then check and clean each container before putting it back&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mortein.com.au/product_nat_auto_ind_ins.php&#xD;&#xA;  [2]: http://i.stack.imgur.com/B4iWH.jpg" />
  <row Id="27621" PostHistoryTypeId="25" PostId="13199" RevisionGUID="dc0fa4ca-8d3e-4814-9fa4-87ccc20562fc" CreationDate="2011-03-20T05:23:24.980" Comment="http://twitter.com/#!/StackCooking/status/49340241613557760" />
  <row Id="27622" PostHistoryTypeId="5" PostId="13241" RevisionGUID="08b381a6-9f7f-479d-b1a5-78078fc6469e" CreationDate="2011-03-20T05:45:03.937" UserId="91" Comment="Edited title, removed duplicate word in body, and added &quot;store&quot; becasue the automatic limits for editing are too limiting." Text="Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the duck eggs and use them in egg dishes such as scrambled eggs?" />
  <row Id="27623" PostHistoryTypeId="4" PostId="13241" RevisionGUID="08b381a6-9f7f-479d-b1a5-78078fc6469e" CreationDate="2011-03-20T05:45:03.937" UserId="91" Comment="Edited title, removed duplicate word in body, and added &quot;store&quot; becasue the automatic limits for editing are too limiting." Text="Difference between chicken and duck eggs?" />
  <row Id="27624" PostHistoryTypeId="24" PostId="13241" RevisionGUID="08b381a6-9f7f-479d-b1a5-78078fc6469e" CreationDate="2011-03-20T05:45:03.937" Comment="Proposed by 91 approved by 60 edit id of 57" />
  <row Id="27625" PostHistoryTypeId="25" PostId="13210" RevisionGUID="a0205834-4d4f-473b-8c2e-b1e6fd0ba502" CreationDate="2011-03-20T08:23:24.430" Comment="http://twitter.com/#!/StackCooking/status/49385537726976000" />
  <row Id="27626" PostHistoryTypeId="2" PostId="13312" RevisionGUID="a073895c-6fb5-468e-bfea-27e7ce69044b" CreationDate="2011-03-20T08:44:19.337" UserId="2939" Text="In addition to throwing things away as needed and using the pheromone traps, cleaning the pantry thoroughly once a week with hot water and a disinfectant (both shelves and outside of containers) helps.  &#xD;&#xA;&#xD;&#xA;They don't like bay leaves.  Try scattering a couple of bay leaves on each shelf, closest to the 'high-risk' items like flour, rice and oats.  &#xD;&#xA;&#xD;&#xA;Good luck - they're a real nuisance!   " />
  <row Id="27627" PostHistoryTypeId="2" PostId="13313" RevisionGUID="16def246-5940-4558-90b8-557f758f6b81" CreationDate="2011-03-20T11:04:07.313" UserId="5125" Text="If you cook expensive meat like wagyu beef, you can request them to give you some fat (from the cow of course) and oil the pan with this fat. It gives you the most authentic taste! Usually I just use olive oil (not extra virgin) because it is healthier." />
  <row Id="27628" PostHistoryTypeId="25" PostId="13220" RevisionGUID="f48fc9ca-dc9e-425d-84db-574d8fe0411a" CreationDate="2011-03-20T11:23:24.677" Comment="http://twitter.com/#!/StackCooking/status/49430837195837441" />
  <row Id="27629" PostHistoryTypeId="2" PostId="13314" RevisionGUID="52d953ee-8848-4eb6-b2ee-a0726ba77e2c" CreationDate="2011-03-20T13:40:54.300" UserId="2954" Text="I have many kilograms of potatoes that are turning bad, I don't want to throw them away. I have fried a set of potatoes and I have many ideas what I could do with them if I had proper equipments such as distillers and land. But I don't have the last equipments so I am trying to do some sort of food from them. My fried potatoes do not look like Mc'Donalds potatoes (any idea how to do them?) or something more luxurious? I am looking for simple low-cost solutions. I have frozen some of them but my fridge is getting full. What would you do and how would you do?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*Please, add some sort of label that I am looking for low-cost frugal options.*" />
  <row Id="27630" PostHistoryTypeId="1" PostId="13314" RevisionGUID="52d953ee-8848-4eb6-b2ee-a0726ba77e2c" CreationDate="2011-03-20T13:40:54.300" UserId="2954" Text="What to do with old potatoes?" />
  <row Id="27631" PostHistoryTypeId="3" PostId="13314" RevisionGUID="52d953ee-8848-4eb6-b2ee-a0726ba77e2c" CreationDate="2011-03-20T13:40:54.300" UserId="2954" Text="&lt;potatoes&gt;" />
  <row Id="27632" PostHistoryTypeId="2" PostId="13315" RevisionGUID="79102f52-09bc-4748-ac9c-609971730b8c" CreationDate="2011-03-20T13:44:28.837" UserId="15" Text="Using the remaining good ones, pre-package anything you can think of in the freezer aisle ; hash-browns, home fries,  etc.  Then freeze them following storage guidelines. " />
  <row Id="27633" PostHistoryTypeId="25" PostId="13314" RevisionGUID="4cbf91fe-192e-4534-8b26-a6a5a66257a4" CreationDate="2011-03-20T14:23:24.960" Comment="http://twitter.com/#!/StackCooking/status/49476136903782401" />
  <row Id="27634" PostHistoryTypeId="6" PostId="13297" RevisionGUID="b9d6e7f1-4d92-448f-b7a3-924f8b17d11f" CreationDate="2011-03-20T15:17:12.400" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;vegetables&gt;&lt;radishes&gt;&lt;turnips&gt;" />
  <row Id="27635" PostHistoryTypeId="25" PostId="13258" RevisionGUID="75a01b03-26eb-40ed-a22e-2d09f6c6bac0" CreationDate="2011-03-20T17:23:24.480" Comment="http://twitter.com/#!/StackCooking/status/49521433679896576" />
  <row Id="27636" PostHistoryTypeId="2" PostId="13316" RevisionGUID="c01053ab-24f3-4adb-adee-842c65a323a4" CreationDate="2011-03-20T19:02:53.317" UserId="67" Text="It likely depends on what 'turning bad' means ...&#xD;&#xA;&#xD;&#xA;If you have a couple in the bag starting to sprout, but the rest haven't, you can roast or bake the ones that haven't sprouted, let them cool, then store then in the fridge so you can pull them out to use them in something later in the week.  (eg. home fries, patatas bravas or a hash).&#xD;&#xA;&#xD;&#xA;For those that have started to sprout, but are still firm, you can cut away the sprouted bits (this time of year, you might even be able to plant them), peel them, and then boil them and turn 'em into mashed potatoes (which you can then vary for the next couple of days ... you can mash 'em with other stuff to make a sort of potato salad; you can add cooked greens to make colcannon or bubble and squeek; you can use as a topping for a cottage pie (the technically correct term for shepherds pie when you're not using mutton or lamb)&#xD;&#xA;&#xD;&#xA;Some of these freeze well ... I've made up cottage pies and frozen 'em in oven-proof containers; you could likely do the same with just mashed potatoes -- I see 'em for sale in the grocery store all the time.&#xD;&#xA;&#xD;&#xA;If you're looking for something to cook that just uses a lot of potatoes (in a non-whole state, in case you need to cut away parts) ... potato salad, potato bread, potato curry, latkes, potato soup, tortilla de patatas ... the list goes on. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;... and if they're soft and squishy, or oozing liquid ... pitch them.  They're rotting, and not worth getting sick over." />
  <row Id="27637" PostHistoryTypeId="25" PostId="13190" RevisionGUID="5c01563e-c21d-47fc-994e-e48bffb9f037" CreationDate="2011-03-20T20:23:24.887" Comment="http://twitter.com/#!/StackCooking/status/49566733580779520" />
  <row Id="27638" PostHistoryTypeId="2" PostId="13317" RevisionGUID="66860a09-0cf3-45c0-a590-c21935230c25" CreationDate="2011-03-20T20:31:40.060" UserId="5359" Text="What type of potatoes are you using? Floury ones, like russets, will work best if you're frying them. For natural cut fries, julienne your washed potatoes and allow them to soak for at least 4 hours. Drain them, dry them, and blanch them off in peanut oil (assuming you have access to a deep fryer) for about 2-3 minutes. Drain, and refrigerate until cooled. You can use these blanched ones to fry off into nice crispy fries within 1-2 minutes. I've also blanched them in shortening, but the peanut oil lends a lighter, more appealing color and flavor.&#xD;&#xA;&#xD;&#xA;For McDonald's style fries, a very effective recipe can be found on seriouseats.com, under the title &quot;Perfect Thin and Crispy French Fries.&quot; I've used it a few times with amazing success;Say what you will about McDonald's, they have incredible fries." />
  <row Id="27639" PostHistoryTypeId="2" PostId="13318" RevisionGUID="620299b8-d15c-4293-a1e7-24f4af378bdb" CreationDate="2011-03-20T20:38:09.460" UserId="5359" Text="If you're plating with a harm to hot sauce, your squash will cook further; try removing the squash and shredding it 5-10 minutes earlier than you normally would, and allow the shreds to rest until they've cooled to room temp; the heat from the sauce will finish the cooking process, and warm them up again.&#xD;&#xA;&#xD;&#xA;This is similar to adding slightly undercooked noodles to a sauce while it's still cooking, but better suited to something as delicate as spaghetti squash.&#xD;&#xA;&#xD;&#xA;Oh, one more tip; when roasting your squash, start with the cut sides facing down to steam it, then flip them facing up with a bit of water in your roasting pan for the remainder of the time; it cooks the squash all the way through, but also gives it a great roasted flavor from the outside layer of flesh." />
  <row Id="27640" PostHistoryTypeId="2" PostId="13319" RevisionGUID="0c1651e5-726e-492c-8f9a-563abf78f015" CreationDate="2011-03-20T21:10:55.503" UserId="5361" Text="I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a substitute for it, sometimes. I'm wondering if a) the anise seed will work for pho and if so, b) how much anise seed should be added when the recipe called for 6 star anise?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="27641" PostHistoryTypeId="1" PostId="13319" RevisionGUID="0c1651e5-726e-492c-8f9a-563abf78f015" CreationDate="2011-03-20T21:10:55.503" UserId="5361" Text="Using anise seed instead of star anise" />
  <row Id="27642" PostHistoryTypeId="3" PostId="13319" RevisionGUID="0c1651e5-726e-492c-8f9a-563abf78f015" CreationDate="2011-03-20T21:10:55.503" UserId="5361" Text="&lt;soup&gt;" />
  <row Id="27643" PostHistoryTypeId="6" PostId="13314" RevisionGUID="ad2a25a5-366d-458e-87ed-4ae16264b8d6" CreationDate="2011-03-20T21:23:14.970" UserId="5162" Comment="edited tags" Text="&lt;potatoes&gt;&lt;budget-cooking&gt;" />
  <row Id="27644" PostHistoryTypeId="2" PostId="13320" RevisionGUID="1489b5c5-139a-4c12-9c48-0ee74f260bce" CreationDate="2011-03-20T22:31:31.697" UserId="4605" Text="What is the healthier quinoa (assuming they are different)?&#xD;&#xA;&#xD;&#xA;What are the various health benefits of each?" />
  <row Id="27645" PostHistoryTypeId="1" PostId="13320" RevisionGUID="1489b5c5-139a-4c12-9c48-0ee74f260bce" CreationDate="2011-03-20T22:31:31.697" UserId="4605" Text="Quinoa: red or white, which is healthier?" />
  <row Id="27646" PostHistoryTypeId="3" PostId="13320" RevisionGUID="1489b5c5-139a-4c12-9c48-0ee74f260bce" CreationDate="2011-03-20T22:31:31.697" UserId="4605" Text="&lt;health&gt;&lt;quinoa&gt;" />
  <row Id="27647" PostHistoryTypeId="2" PostId="13321" RevisionGUID="94f387f7-1817-4705-b1a9-e87c4d8ea6d8" CreationDate="2011-03-20T22:46:27.290" UserId="1685" Text="When I store it in the refrigerator, my simple syrup always seems to crystallize.  How can I prevent this?  How long should I expect simple syrup to keep?" />
  <row Id="27648" PostHistoryTypeId="1" PostId="13321" RevisionGUID="94f387f7-1817-4705-b1a9-e87c4d8ea6d8" CreationDate="2011-03-20T22:46:27.290" UserId="1685" Text="How can I prevent simple syrup from crystallizing?" />
  <row Id="27649" PostHistoryTypeId="3" PostId="13321" RevisionGUID="94f387f7-1817-4705-b1a9-e87c4d8ea6d8" CreationDate="2011-03-20T22:46:27.290" UserId="1685" Text="&lt;sugar&gt;&lt;syrup&gt;&lt;cocktails&gt;" />
  <row Id="27650" PostHistoryTypeId="2" PostId="13322" RevisionGUID="3c60d8c5-7e15-48fc-869b-34ba46f996f4" CreationDate="2011-03-20T23:00:36.493" UserId="2954" Text="I have used vinegar for flavor as a substitute for salt and noticed that it is used in salads, not sure why perhaps as preserver/flavour. But I have never realized that it could be used in much more like a thing to avoid potatoes turning mush, comment [here][1]. So what are the functions of vinegar? Why does it have such functions? According to [this][2], pH of vinegar is about 2.4. It is very hard for me to see its applications. Please, teach why it works how-it-works.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13314/what-to-do-with-old-potatoes/13317#13317&#xD;&#xA;  [2]: http://www.apple-cider-vinegar-benefits.com/properties-of-vinegar.html" />
  <row Id="27651" PostHistoryTypeId="1" PostId="13322" RevisionGUID="3c60d8c5-7e15-48fc-869b-34ba46f996f4" CreationDate="2011-03-20T23:00:36.493" UserId="2954" Text="What are the functions of vinegar in cooking?" />
  <row Id="27652" PostHistoryTypeId="3" PostId="13322" RevisionGUID="3c60d8c5-7e15-48fc-869b-34ba46f996f4" CreationDate="2011-03-20T23:00:36.493" UserId="2954" Text="&lt;vinegar&gt;" />
  <row Id="27653" PostHistoryTypeId="25" PostId="13319" RevisionGUID="162b2219-ac61-4abf-8719-dfceb119ba23" CreationDate="2011-03-20T23:23:25.073" Comment="http://twitter.com/#!/StackCooking/status/49612033037053952" />
  <row Id="27654" PostHistoryTypeId="10" PostId="13320" RevisionGUID="d17ab05d-530e-487a-bd9b-f90b403cce12" CreationDate="2011-03-20T23:27:17.267" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27655" PostHistoryTypeId="6" PostId="8332" RevisionGUID="cd331d75-2573-4653-9ccf-6e5fef136ce0" CreationDate="2011-03-20T23:27:51.333" UserId="2954" Comment="edited tags" Text="&lt;nutrition&gt;&lt;soy&gt;&lt;budget-cooking&gt;" />
  <row Id="27656" PostHistoryTypeId="5" PostId="13322" RevisionGUID="3d976e89-5378-40d6-880f-6154275adb01" CreationDate="2011-03-20T23:33:46.957" UserId="2954" Comment="added 135 characters in body; deleted 12 characters in body" Text="I have used vinegar for flavor as a substitute for salt and noticed that it is used in salads, not sure why perhaps as preserver/flavour. But I have never realized that it could be used in much more like a thing to avoid potatoes turning mush, comment [here][1]. So what are the functions of vinegar? Why does it have such functions? According to [this][2], pH of vinegar is about 2.4. It is very hard for me to see its applications. Please, teach why it works how-it-works.&#xD;&#xA;&#xD;&#xA;*Please, add some scientific tag like chemistry or homebrew-science to show that I am interested in proper explanations.*&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13314/what-to-do-with-old-potatoes/13317#13317&#xD;&#xA;  [2]: http://www.apple-cider-vinegar-benefits.com/properties-of-vinegar.html" />
  <row Id="27657" PostHistoryTypeId="5" PostId="98" RevisionGUID="1479062c-e747-4b76-983e-8144e6523fc5" CreationDate="2011-03-20T23:47:09.233" UserId="66" Comment="Added one word" Text="How do people organize their recipes digitally? Software and web solutions are both welcome. &#xD;&#xA;&#xD;&#xA;For me, the ideal solution would accept recipes from different sources (copy/paste, or email) in any format, and would automatically generate ingredient lists. It would be available from multiple devices (phone, iPad, computer) and would automatically prepare shopping lists. " />
  <row Id="27658" PostHistoryTypeId="2" PostId="13323" RevisionGUID="e9d5fac3-f2df-4680-be9c-33f812459f5e" CreationDate="2011-03-21T01:19:04.673" UserId="2472" Text="[This question][1] asks the question for baking.  For for regular stove-top cooking, will it work.  Other than minor adjustments for cooking time.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3842/can-i-substitute-soy-milk-when-a-recipe-for-baking-calls-for-regular-milk" />
  <row Id="27659" PostHistoryTypeId="1" PostId="13323" RevisionGUID="e9d5fac3-f2df-4680-be9c-33f812459f5e" CreationDate="2011-03-21T01:19:04.673" UserId="2472" Text="Can I substitute Soy Milk when a recipe for cooking (not baking) calls for regular (or 2%) milk" />
  <row Id="27660" PostHistoryTypeId="3" PostId="13323" RevisionGUID="e9d5fac3-f2df-4680-be9c-33f812459f5e" CreationDate="2011-03-21T01:19:04.673" UserId="2472" Text="&lt;substitutions&gt;&lt;soymilk&gt;" />
  <row Id="27661" PostHistoryTypeId="2" PostId="13324" RevisionGUID="b42f42ee-f3aa-4e11-b20d-e2d5ef7e4f4c" CreationDate="2011-03-21T01:41:34.550" UserId="5330" Text="You can almost always substitute soy milk for regular 2% milk in baking. Soy has almost as much protein as regular milk and slightly less fat that 2% milk.&#xD;&#xA;&#xD;&#xA;You'll probably not notice any difference. I've used it in baking and had good results.&#xD;&#xA;&#xD;&#xA;Here's the breakdown (according to the Silk Brand Vanilla Soy Milk from my Fridge):&#xD;&#xA;&#xD;&#xA;**Soy Milk Stats (per cup):**&#xD;&#xA;Protein: 6g, Total fat: 3.5g, Total Carbs: 11g&#xD;&#xA;&#xD;&#xA;**2% Milk Stats (per cup):**&#xD;&#xA;Protein: 8g, Total fat: 5g, Carbs: 12g" />
  <row Id="27662" PostHistoryTypeId="2" PostId="13325" RevisionGUID="d65491ea-67f2-492f-aaf3-55069709c932" CreationDate="2011-03-21T01:58:24.670" UserId="5330" Text="Vinegar is an acid. It is made from fermenting ethanol. This makes acetic acid.&#xD;&#xA;&#xD;&#xA;Much like a kid's vinegar + baking soda = volcano science project, vinegar is sometimes used in breads to help the bread rise. My mom's banana bread is one example. And the more ripe the bananas are, the less acidic they are, so you need more vinegar in her recipe. My wife's mom's Banana bread recipe uses baking powder for the same effect using different chemicals.&#xD;&#xA;&#xD;&#xA;Note: There is a difference between baking soda and baking powder.&#xD;&#xA;&#xD;&#xA;Because it is acidic, it can be used in marinades to break down meats (or connective tissue). Follow the recipe for the marinade.&#xD;&#xA;&#xD;&#xA;Vinegar (since it is an acid) also speeds up coagulation. &#xD;&#xA;&#xD;&#xA;You can also use vinegar to preserve things like cucumbers. This is the process of pickling. The acid helps preserve the cucumbers (or other vegetables or fruits). Instead of vinegar (or other acids), you can use other, more natural methods of fermentation to pickle the vegetables. I've never done it, but I hear that they spoil quicker than the vinegar style pickling. " />
  <row Id="27663" PostHistoryTypeId="2" PostId="13326" RevisionGUID="7b86b3f4-968a-4623-9e77-2380b35b1603" CreationDate="2011-03-21T02:07:46.503" UserId="5361" Text="I asked a few friends, and one linked me this website:&#xD;&#xA;&#xD;&#xA;http://www.foodsubs.com/SpiceUniv.html&#xD;&#xA;&#xD;&#xA;It says 1 tsp. of seeds for every 2 star anise (crushed)." />
  <row Id="27664" PostHistoryTypeId="5" PostId="13325" RevisionGUID="6c09a8ee-5f08-4d37-aa49-8100fe7c5eca" CreationDate="2011-03-21T02:20:53.333" UserId="5330" Comment="added 153 characters in body" Text="Vinegar is an acid. It is made from fermenting ethanol. This makes acetic acid.&#xD;&#xA;&#xD;&#xA;Much like a kid's vinegar + baking soda = volcano science project, vinegar is sometimes used in breads to help the bread rise. My mom's banana bread is one example. And the more ripe the bananas are, the less acidic they are, so you need more vinegar in her recipe. My wife's mom's Banana bread recipe uses baking powder for the same effect using different chemicals.&#xD;&#xA;&#xD;&#xA;Note: There is a difference between baking soda and baking powder.&#xD;&#xA;&#xD;&#xA;Because it is acidic, it can be used in marinades to break down meats (or connective tissue). Follow the recipe for the marinade.&#xD;&#xA;&#xD;&#xA;Vinegar (since it is an acid) also speeds up coagulation. &#xD;&#xA;&#xD;&#xA;You can also use vinegar to preserve things like cucumbers. This is the process of pickling. The acid helps preserve the cucumbers (or other vegetables or fruits). Instead of vinegar (or other acids), you can use other, more natural methods of fermentation to pickle the vegetables. I've never done it, but I hear that they spoil quicker than the vinegar style pickling. &#xD;&#xA;&#xD;&#xA;If you want to get into the science of cooking, I recommend &quot;*Professional Cooking*&quot; by Gisslen - it's a textbook for future chefs in culinary school" />
  <row Id="27665" PostHistoryTypeId="6" PostId="13322" RevisionGUID="0cfb8b9a-7847-4c35-9e0d-c1f0ee2ca288" CreationDate="2011-03-21T02:33:34.897" UserId="67" Comment="edited tags" Text="&lt;food-science&gt;&lt;vinegar&gt;" />
  <row Id="27666" PostHistoryTypeId="2" PostId="13327" RevisionGUID="e0c7cb1b-6f41-4f9f-98dd-2f5163bdc90b" CreationDate="2011-03-21T02:46:28.207" UserId="67" Text="I don't remember the exact science behind the potatoes not turning to mush ... I know it was discussed on an episode of America's Test Kitchen, and they even discussed the amount of vinegar and how it affected the window for cooking times.  (I want to say it was on an episode where they were making an Austrian potato salad)&#xD;&#xA;&#xD;&#xA;... and it's not specifically vinegar, and not solely potatoes.  Acids will stop quite a few items from softening when cooking.  I know the list inclues onions (pre-cook onions before adding acids if you want them to disolve into a sauce), potatoes, apples ... I'm guessing there's others.&#xD;&#xA;&#xD;&#xA;For potatoes and apples, most recipes claim it's to slow down browning.  You see it in potato salad, but not mashed potatoes.  You'll see it in apple pies, but not in applesauce ... because they'll come out lumpy.&#xD;&#xA;&#xD;&#xA;Matt already mentioned three uses for vingear:&#xD;&#xA;&#xD;&#xA;* as half of a chemical leavener&#xD;&#xA;* tenderizing / marinades&#xD;&#xA;* preservation / picking&#xD;&#xA;* coagulation (eg, when poaching eggs)&#xD;&#xA;&#xD;&#xA;But also :&#xD;&#xA;&#xD;&#xA;* stabalizing eggwhite foams (might just be a variation of coagulation?)&#xD;&#xA;* denaturing / &quot;cooking&quot; (eg. in the case of ceviche; a variation of marinating?)&#xD;&#xA;* flavor (might not be a 'science case' ... but sour is one of the primary tastes; especially helps to balance out fatty dishes)&#xD;&#xA;* cleaning / disinfection (might not be a 'cooking' use)" />
  <row Id="27667" PostHistoryTypeId="5" PostId="11830" RevisionGUID="e584954d-21ca-433b-9027-cf9ca2c0dc4c" CreationDate="2011-03-21T02:47:35.960" UserId="66" Comment="Changed tsp to tbsp" Text="I am using Shopglider, http://shopglider.com/&#xD;&#xA;&#xD;&#xA;It is web-based, pretty simple: you keep shopping lists (just list of stuff to buy) and recipes (ingredients) there, can share account between multiple people. Entering ingredients is usually very simple - paste to text field, and site understands that &quot;2 tbsp sugar&quot; is two tablespoons of sugar - creating ingredient list automatically.&#xD;&#xA;&#xD;&#xA;Then you decide what to buy next time by selecting items from lists and recipes, and create trip to shops - you can then print it, email it or sync to Windows Phone (last time I checked they don't have iPhone or Android app).&#xD;&#xA;" />
  <row Id="27668" PostHistoryTypeId="24" PostId="11830" RevisionGUID="e584954d-21ca-433b-9027-cf9ca2c0dc4c" CreationDate="2011-03-21T02:47:35.960" Comment="Proposed by 66 approved by 67 edit id of 58" />
  <row Id="27669" PostHistoryTypeId="6" PostId="13319" RevisionGUID="8caf4beb-f6de-4b05-80a0-fd9110870c4b" CreationDate="2011-03-21T03:58:17.787" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;soup&gt;" />
  <row Id="27670" PostHistoryTypeId="2" PostId="13328" RevisionGUID="4274cbf8-f38a-4e68-8ff2-0d9982b015d1" CreationDate="2011-03-21T04:01:56.407" UserId="5362" Text="I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt &amp; sweetened condensed milk heated to 248 degrees. They started out great nice &amp; chewy, not too hard BUT after a week the caramel is turning grainy, sugary &amp; crumbly. What happened?" />
  <row Id="27671" PostHistoryTypeId="1" PostId="13328" RevisionGUID="4274cbf8-f38a-4e68-8ff2-0d9982b015d1" CreationDate="2011-03-21T04:01:56.407" UserId="5362" Text="Turtle Caramel Turns to sugar" />
  <row Id="27672" PostHistoryTypeId="3" PostId="13328" RevisionGUID="4274cbf8-f38a-4e68-8ff2-0d9982b015d1" CreationDate="2011-03-21T04:01:56.407" UserId="5362" Text="&lt;caramel&gt;" />
  <row Id="27673" PostHistoryTypeId="2" PostId="13329" RevisionGUID="d7f74636-2b71-4ca4-9006-56cb56b683d3" CreationDate="2011-03-21T04:51:01.907" UserId="3627" Text="Oats are actually a pretty decent source of protein.  [Wikipedia](http://en.wikipedia.org/wiki/Oats) (via the USDA nutritional database, which unfortunately does not have a linkable URL for that data) lists their protein content as about 17g per 100g.  Note that this is still not as high as most beans, which tend to be up in the mid-20s.&#xD;&#xA;&#xD;&#xA;The Wikipedia article also mentions that *Oat protein is nearly equivalent in quality to soy protein, which has been shown by the World Health Organization to be equal to meat, milk, and egg protein.*  I'm not sure what measure of &quot;quality&quot; they are using; I would guess that it might be related to the portion of the full complement of amino acids that constitutes &quot;protein&quot;; soy is well known to contain all of the requisite compounds.&#xD;&#xA;&#xD;&#xA;So if oats effectively constitute a &quot;full protein&quot;, then they may be a more, or equivalently, economical source of it than common beans which need to be mixed with rice.  Note that this is not because rice is more expensive, but because the &quot;protein&quot; proportion of rice is much lower (wikipedia says 7g/100g).  Honestly, I suspect that all of this stuff is a bit more complicated than these statistics make it out to be, so please take this with a grain of salt, unless you happen to have a degree in nutrition and/or biology.&#xD;&#xA;&#xD;&#xA;They are also generally about as cheap as food gets, at least in these parts.  They run about $1 (CAD) per pound or less for lug-free quantities (about 3lb), and they are very compact, absorbing about twice their volume in water.  Pretty much the only thing cheaper around here is potatoes.  Which are . . ridiculously cheap, but only contain roughly 2g of &quot;protein&quot; per 100g." />
  <row Id="27674" PostHistoryTypeId="25" PostId="13328" RevisionGUID="64d42bb2-e0c2-4586-8940-bb3da7e81ee3" CreationDate="2011-03-21T08:23:25.187" Comment="http://twitter.com/#!/StackCooking/status/49747928977391616" />
  <row Id="27675" PostHistoryTypeId="2" PostId="13330" RevisionGUID="8b8dfcb9-04ab-44a1-b9b4-eee160a0689d" CreationDate="2011-03-21T09:09:50.607" UserId="4194" Text="The sugar is crystallising. Try replacing the corn syrup with glucose syrup, or adding a little cream of tartar, both of which prevent crystallisation." />
  <row Id="27676" PostHistoryTypeId="2" PostId="13331" RevisionGUID="9775cff7-f2ab-4413-8ae2-a8db43a8004d" CreationDate="2011-03-21T09:13:00.933" UserId="4194" Text="There are a couple of things you can do to prevent sugar crystallisng. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue." />
  <row Id="27677" PostHistoryTypeId="2" PostId="13332" RevisionGUID="3b988962-8da8-4368-aa95-ef7d9ff7f00b" CreationDate="2011-03-21T10:52:03.217" UserId="2013" Text="Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if you stop baking a loaf of bread for some reason before it's thoroughly cooked it will never lose that raw taste, no matter how much you bake or toast it later.&#xD;&#xA;&#xD;&#xA;Why is this so? Is it a property of bread? Is it something to do with gluten?" />
  <row Id="27678" PostHistoryTypeId="1" PostId="13332" RevisionGUID="3b988962-8da8-4368-aa95-ef7d9ff7f00b" CreationDate="2011-03-21T10:52:03.217" UserId="2013" Text="Why does bread taste raw if you stop baking it and continue after it has cooled?" />
  <row Id="27679" PostHistoryTypeId="3" PostId="13332" RevisionGUID="3b988962-8da8-4368-aa95-ef7d9ff7f00b" CreationDate="2011-03-21T10:52:03.217" UserId="2013" Text="&lt;baking&gt;&lt;bread&gt;&lt;food-science&gt;" />
  <row Id="27683" PostHistoryTypeId="5" PostId="13331" RevisionGUID="b4b5ccb1-ae70-4b1f-8d3c-2d864c99f4c4" CreationDate="2011-03-21T12:53:31.103" UserId="4194" Comment="added 1 characters in body" Text="There are a couple of things you can do to prevent sugar crystallising. You can add some glucose syrup, or you can 'invert' the sugar by adding some acid, namely cream of tartar. Both should be readily available, online if not at your supermarket. Cream of tartar is also useful when making meringue." />
  <row Id="27684" PostHistoryTypeId="2" PostId="13334" RevisionGUID="db343a50-b8fb-48e1-aecd-3e9862f35bdc" CreationDate="2011-03-21T13:11:34.067" UserId="67" Text="One item I don't see that's been mentioned -- &#xD;&#xA;&#xD;&#xA;Canned tuna fish.&#xD;&#xA;&#xD;&#xA;I grew up with tuna melts, tuna salad, tuna noodle casserole, etc.&#xD;&#xA;&#xD;&#xA;It's very versatile, doesn't have to be cooked (so very quick to prepare) and stores well so you can stock up when it goes on sale." />
  <row Id="27685" PostHistoryTypeId="2" PostId="13335" RevisionGUID="1cdeb2a9-2eba-4b22-9917-5adb925fa63c" CreationDate="2011-03-21T14:10:37.070" UserId="879" Text="How about making [Vodka][1] from them? At least you can store that for quite some time.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.squidoo.com/How-To-Make-Potato-Vodka" />
  <row Id="27686" PostHistoryTypeId="25" PostId="13332" RevisionGUID="a73a678b-8cf0-4f51-9e5e-333f7faa0465" CreationDate="2011-03-21T14:23:24.943" Comment="http://twitter.com/#!/StackCooking/status/49838524769378304" />
  <row Id="27687" PostHistoryTypeId="5" PostId="13314" RevisionGUID="f032590d-b489-4135-9381-eb1561f9dc70" CreationDate="2011-03-21T14:33:44.263" UserId="2954" Comment="the phrasing &quot;to do with old potatoes&quot; was misleading, how it is more generic and should distract casual answers; deleted 85 characters in body; edited tags" Text="I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term *&quot;turning bad&quot;* means that the best-before days on the products vary between 1-4 weeks i.e. they are old from 1 week to 4 weeks. Some of them taste bitter, some of them taste good but some black while some sprouting and other shape-changes. I am not looking for recipe recommendations, rather how to manage this problem. How can I know whether a potato is too old to be edible? If I can understand right, some sort of acid is formulated in some potatoes. Hence, I think I cannot cook the same products with them as with non-acidic potatoes. How should I manage acidic/non-acidic potatoes differently? Can I add some base to neutralize bad potatoes so they would become more edible?" />
  <row Id="27688" PostHistoryTypeId="4" PostId="13314" RevisionGUID="f032590d-b489-4135-9381-eb1561f9dc70" CreationDate="2011-03-21T14:33:44.263" UserId="2954" Comment="the phrasing &quot;to do with old potatoes&quot; was misleading, how it is more generic and should distract casual answers; deleted 85 characters in body; edited tags" Text="How to manage old potatoes?" />
  <row Id="27689" PostHistoryTypeId="6" PostId="13314" RevisionGUID="f032590d-b489-4135-9381-eb1561f9dc70" CreationDate="2011-03-21T14:33:44.263" UserId="2954" Comment="the phrasing &quot;to do with old potatoes&quot; was misleading, how it is more generic and should distract casual answers; deleted 85 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;potatoes&gt;&lt;budget-cooking&gt;" />
  <row Id="27691" PostHistoryTypeId="2" PostId="13336" RevisionGUID="65ad5274-6993-4dde-acc9-0d6b38531900" CreationDate="2011-03-21T15:23:51.160" UserId="5366" Text="I'm allergic to pine nuts, is there another nut I can use to make pesto? " />
  <row Id="27692" PostHistoryTypeId="1" PostId="13336" RevisionGUID="65ad5274-6993-4dde-acc9-0d6b38531900" CreationDate="2011-03-21T15:23:51.160" UserId="5366" Text="Pesto, pine nut substitute" />
  <row Id="27693" PostHistoryTypeId="3" PostId="13336" RevisionGUID="65ad5274-6993-4dde-acc9-0d6b38531900" CreationDate="2011-03-21T15:23:51.160" UserId="5366" Text="&lt;substitutions&gt;&lt;allergy&gt;&lt;nuts&gt;" />
  <row Id="27694" PostHistoryTypeId="2" PostId="13337" RevisionGUID="4ec9a876-243d-498c-aa99-fdf0d3c777cd" CreationDate="2011-03-21T15:28:44.697" UserId="4194" Text="Almonds and walnuts are good alternatives as they have a similar texture and relatively subtle flavour. I'd go with almonds personally, as walnuts can be a little bitter." />
  <row Id="27695" PostHistoryTypeId="2" PostId="13338" RevisionGUID="66a4eae5-b071-44ee-bbf0-1c3389ef2153" CreationDate="2011-03-21T15:38:27.367" UserId="3819" Text="&#xD;&#xA;I normally use toasted walnuts, but have had success with macadamia nuts as well.  I find pine nuts actually a bit low in flavor, in comparison to walnuts or macadamia nuts." />
  <row Id="27696" PostHistoryTypeId="6" PostId="3871" RevisionGUID="4366568c-8a79-47b9-b1c8-d35a3a972bb3" CreationDate="2011-03-21T16:57:40.020" UserId="1887" Comment="Retagged" Text="&lt;eggs&gt;&lt;boiling&gt;" />
  <row Id="27697" PostHistoryTypeId="6" PostId="3122" RevisionGUID="1d67d019-9572-45b3-a593-0a37d36bc1e6" CreationDate="2011-03-21T16:58:44.870" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;cookware&gt;&lt;non-stick&gt;" />
  <row Id="27698" PostHistoryTypeId="6" PostId="3986" RevisionGUID="71a943ce-f0af-45a4-9cf5-461dd2046776" CreationDate="2011-03-21T17:01:41.483" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;oil&gt;&lt;boiling&gt;&lt;spaghetti&gt;&lt;olive&gt;" />
  <row Id="27699" PostHistoryTypeId="2" PostId="13339" RevisionGUID="4240514b-a578-4d3f-9812-34e129f6ca9c" CreationDate="2011-03-21T17:13:40.503" UserId="4290" Text="I was a vegetarian restaurant over the weekend and ordered a meal that had &quot;tofu&quot; and &quot;soy protein&quot;.  The soy protein looked somewhat like steak, but was whiter and tasted similar to steak.  I asked the woman what it was, but she could only tell me that it was &quot;soy protein&quot;.  I am looking to incorporate this ingredient in my meals, but I am not sure what to get or where to get it as I understand there are many types of soy protein.  I know that I haven't provided a great description, but does anyone have any educated guess about what type of soy protein this could be?  Also, where is a good play to purchase soy protein?  Thank you." />
  <row Id="27700" PostHistoryTypeId="1" PostId="13339" RevisionGUID="4240514b-a578-4d3f-9812-34e129f6ca9c" CreationDate="2011-03-21T17:13:40.503" UserId="4290" Text="Soy Protein Type" />
  <row Id="27701" PostHistoryTypeId="3" PostId="13339" RevisionGUID="4240514b-a578-4d3f-9812-34e129f6ca9c" CreationDate="2011-03-21T17:13:40.503" UserId="4290" Text="&lt;soy&gt;" />
  <row Id="27702" PostHistoryTypeId="2" PostId="13340" RevisionGUID="eb996010-f665-46cc-a3ab-de0060c8624d" CreationDate="2011-03-21T17:17:55.820" UserId="1532" Text="I've soaked some beans in room temperature water overnight, since 6pm (white navy beans).  &#xD;&#xA;&#xD;&#xA;How long can I keep them in water before I must use them? &#xD;&#xA;&#xD;&#xA;Will they last a day or so at room temperature and in water, or should I drain and store in the fridge, or must I cook with them immediately? " />
  <row Id="27703" PostHistoryTypeId="1" PostId="13340" RevisionGUID="eb996010-f665-46cc-a3ab-de0060c8624d" CreationDate="2011-03-21T17:17:55.820" UserId="1532" Text="How long can I store soaked beans before cooking?" />
  <row Id="27704" PostHistoryTypeId="3" PostId="13340" RevisionGUID="eb996010-f665-46cc-a3ab-de0060c8624d" CreationDate="2011-03-21T17:17:55.820" UserId="1532" Text="&lt;storage-method&gt;&lt;beans&gt;&lt;soaking&gt;" />
  <row Id="27705" PostHistoryTypeId="2" PostId="13341" RevisionGUID="65115c66-6ccb-4f13-85ec-09faa92c92fb" CreationDate="2011-03-21T18:14:56.337" UserId="5212" Text="Commercial pesto brands seem to quite often use cashew nuts, seemed odd to me, as cashew nuts are quite expensive. &#xD;&#xA;Or you could just not use the nuts at all - would be more like a french pistou, but still good with pasta. " />
  <row Id="27706" PostHistoryTypeId="2" PostId="13342" RevisionGUID="4fca6615-9ad3-4ea9-a813-3eb65a06ecff" CreationDate="2011-03-21T18:15:14.370" UserId="1415" Text="hard to say, but maybe it was some kind of Quorn product? http://en.wikipedia.org/wiki/Quorn" />
  <row Id="27707" PostHistoryTypeId="2" PostId="13343" RevisionGUID="88fef485-c05c-4989-8a8b-0127e395eaa8" CreationDate="2011-03-21T18:47:16.653" UserId="5369" Text="So what you are talking about is parbaking. Theories seem to vary as to how long to cook the bread for (75% of cooking time/ vs 90%, for instance), or if internal temperature is a better measurement (due to the chemical properties of yeast and gluten).  Parbaking *can* work quite nicely, but I would venture that if you find your bread to taste &quot;off&quot; after parbaking, you should adjust your initial cook time.  Good luck!&#xD;&#xA;[wikipedia Parbaking][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[interesting discussion w/ some temperature specifics][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Parbaking&#xD;&#xA;  [2]: http://www.thefreshloaf.com/node/14281/need-help-par-baking" />
  <row Id="27708" PostHistoryTypeId="2" PostId="13344" RevisionGUID="9ecec4ed-9e3e-42c2-bd70-d55d76464bbd" CreationDate="2011-03-21T19:27:51.690" UserId="5371" Text="This might be a very silly question, but I'm sort a pork newbie.&#xD;&#xA;&#xD;&#xA;Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling.&#xD;&#xA;&#xD;&#xA;Immediately, I noticed it had a very &quot;farm-y&quot; smell. I rinsed the pork belly but the smell was still there, mostly in the skin. I prepared it by steam cooking it in the oven for about three or four hours. But the smell made it impossible to eat, as the barn yard stench permeated the entire pork belly. It was nothing like what I'm used to when eating pork belly in a restaurant for example.&#xD;&#xA;&#xD;&#xA;My question then is: Did I screw something up in the preparation, or did I get a bad piece of meat or what happened?" />
  <row Id="27709" PostHistoryTypeId="1" PostId="13344" RevisionGUID="9ecec4ed-9e3e-42c2-bd70-d55d76464bbd" CreationDate="2011-03-21T19:27:51.690" UserId="5371" Text="Preparing pork belly: Odd barn yard flavor" />
  <row Id="27710" PostHistoryTypeId="3" PostId="13344" RevisionGUID="9ecec4ed-9e3e-42c2-bd70-d55d76464bbd" CreationDate="2011-03-21T19:27:51.690" UserId="5371" Text="&lt;pork&gt;" />
  <row Id="27711" PostHistoryTypeId="2" PostId="13345" RevisionGUID="f2bfe542-ece0-4214-bab7-e662c6364ad5" CreationDate="2011-03-21T19:42:05.870" UserId="2013" Text="Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow &quot;curdled&quot; and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, completely useless for fondue purposes.&#xD;&#xA;&#xD;&#xA;Why and how does this happen? Was it the quality of the cheese, did I overheat the wine before adding the cheese, or did I add too much/too little cheese at once?" />
  <row Id="27712" PostHistoryTypeId="1" PostId="13345" RevisionGUID="f2bfe542-ece0-4214-bab7-e662c6364ad5" CreationDate="2011-03-21T19:42:05.870" UserId="2013" Text="Why does fondue sometimes &quot;curdle&quot; and what can I do to prevent it?" />
  <row Id="27713" PostHistoryTypeId="3" PostId="13345" RevisionGUID="f2bfe542-ece0-4214-bab7-e662c6364ad5" CreationDate="2011-03-21T19:42:05.870" UserId="2013" Text="&lt;cheese&gt;&lt;fondue&gt;" />
  <row Id="27714" PostHistoryTypeId="2" PostId="13346" RevisionGUID="7f7dc75a-aac8-4002-a17a-725a55197d8d" CreationDate="2011-03-21T19:42:47.553" UserId="5372" Text="Cashews are much cheaper than pine nuts when bought in large quantities from producers who don't care about their worker's health plans (i.e. most cheap brands) and they also often use genetically modified seeds (at least so I've heard).&#xD;&#xA;&#xD;&#xA;I usually make my own pesto (from pine nuts, though) and I'd recommend almonds or cashews (depending where you get them), cashews if you want a more subtle taste." />
  <row Id="27715" PostHistoryTypeId="25" PostId="13336" RevisionGUID="e40cb0cd-b5c2-4135-bd50-601a6394984f" CreationDate="2011-03-21T20:23:24.680" Comment="http://twitter.com/#!/StackCooking/status/49929120926281729" />
  <row Id="27716" PostHistoryTypeId="2" PostId="13347" RevisionGUID="2730febb-66ac-4524-9fb5-e64ddbdecc26" CreationDate="2011-03-21T21:00:25.850" UserId="5373" Text="Vinegar is also used to form many emulsions, including Hollandaise sauce (with egg yolk and butter), mayonaise (with egg yolk and oil), vinaigrette (with salad oil).&#xD;&#xA;&#xD;&#xA;it can also be used for making buttermilk, by adding a tablespoon of white vinegar to a cup of whole milk" />
  <row Id="27717" PostHistoryTypeId="2" PostId="13348" RevisionGUID="c97b9e00-7cda-4afb-870c-cccfc426b7e7" CreationDate="2011-03-21T21:34:37.737" UserId="5267" Text="Normally, you start adding the cheese when the wine is simmering and stir regularly as you add it. If necessary, you can add a tablespoon of corn starch dissolved in some white wine to homogenize the mixture." />
  <row Id="27718" PostHistoryTypeId="2" PostId="13349" RevisionGUID="a3230072-ff33-4309-90ac-748340ab7dde" CreationDate="2011-03-21T22:03:46.317" UserId="1670" Text="Cheese sauces will curdle more easily if they are not acid enough. &#xD;&#xA;&#xD;&#xA;I struggled with homemade mac-n-cheese until someone pointed this out to me. The [wine that Zippy suggests][1] is one solution to adding acid without undesirable taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13345/why-does-fondue-sometimes-curdle-and-what-can-i-do-to-prevent-it/13348#13348" />
  <row Id="27719" PostHistoryTypeId="2" PostId="13350" RevisionGUID="3439d5dd-0525-4d94-b4bc-8728d77cbe0f" CreationDate="2011-03-21T22:04:41.003" UserId="41" Text="I believe you are talking about [Textured Vegetable Protein][1] (TVP), AKA textured soy protein.&#xD;&#xA;&#xD;&#xA;Unlike tofu, which is made in a fashion similar to cheese (i.e. by coagulation of soy milk into curds), TVP is made almost entirely from soy flour and is actually a byproduct of soy processing.&#xD;&#xA;&#xD;&#xA;TVP can be made from foods other than soy, but soy is the most common.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Textured_vegetable_protein" />
  <row Id="27721" PostHistoryTypeId="2" PostId="13351" RevisionGUID="80dd7bf2-88a8-49d1-a494-0d6dc372fecc" CreationDate="2011-03-21T22:10:16.200" UserId="5162" Text="I go to an excellent Chinese takeaway that sells soy 'lamb', soy 'duck', soy 'beef' etc etc. Each of them are very different and as a vegetarian I would love to know where to buy different styles of soy protein so cook with. When I asked they said they order the different types of soy protein in bulk so I think unfortunately your best option may be to look into actual food manufacturers and see if you can buy some and store it? " />
  <row Id="27722" PostHistoryTypeId="2" PostId="13352" RevisionGUID="0bc0813f-18be-42f7-b04c-bcda4312e027" CreationDate="2011-03-21T23:05:11.877" UserId="5377" Text="I have been trying to sauté beef and make pan sauces, but the meet seems to always become somewhat dry and chewy, how do I avoid this? Same issue when stewing beef in a slow cooker or dutch oven?" />
  <row Id="27723" PostHistoryTypeId="1" PostId="13352" RevisionGUID="0bc0813f-18be-42f7-b04c-bcda4312e027" CreationDate="2011-03-21T23:05:11.877" UserId="5377" Text="Cooking beef, how to make it tender?" />
  <row Id="27724" PostHistoryTypeId="3" PostId="13352" RevisionGUID="0bc0813f-18be-42f7-b04c-bcda4312e027" CreationDate="2011-03-21T23:05:11.877" UserId="5377" Text="&lt;beef&gt;" />
  <row Id="27725" PostHistoryTypeId="25" PostId="13345" RevisionGUID="593c548e-d4bf-4395-995c-cc0f25ab5559" CreationDate="2011-03-21T23:23:24.977" Comment="http://twitter.com/#!/StackCooking/status/49974420294479872" />
  <row Id="27726" PostHistoryTypeId="2" PostId="13353" RevisionGUID="ccd04dfd-c6d0-4dde-b1fd-8b1e3e897314" CreationDate="2011-03-21T23:25:24.233" UserId="5376" Text="I'd say you either sauté it on a very hot fire (in oil/butter, no watery liquids yet) for a very short time (less than a minute if you have small chunks), or you let it simmer for as long as possible, so that you get a stew-like effect, which makes it tender in a very different way, could be 45 to 180 minutes for a real beef stew. Anything in between usually doesn't work for me. &#xD;&#xA;&#xD;&#xA;I sometimes put the beef in a bowl after sautéing, then add it back into the pan when the sauce is ready to be served. You could put the bowl in your oven at low temperature (60–100 C, 150–220 F?) to keep it a bit warm while you make the sauce. Just as you can keep a steak warm at ca. 150 C for ca. 10 minutes after frying it for a few minutes (works well for me). Or you could just sauté the meat in a different pan just before serving it." />
  <row Id="27727" PostHistoryTypeId="2" PostId="13354" RevisionGUID="5b22de4e-c844-458b-8c6b-3b915a556d02" CreationDate="2011-03-22T00:53:27.580" UserId="67" Text="It's not even necessarily a substitution, as pesto is just a type of sauce made from a pounding up herbs and other stuff in a mortar &amp; pestle.&#xD;&#xA;&#xD;&#xA;It's just that most pesto that people see is the traditional 'basil pesto' aka 'pesto Genovese' which is garlic, oil, salt, basil and pine nuts, so they assume that it's the only 'pesto' ... you can find plenty of recipes searching for:&#xD;&#xA;&#xD;&#xA;* Pesto Sicilian&#xD;&#xA;* Pesto Trapanese&#xD;&#xA;* Pesto Rosso&#xD;&#xA;* Pesto Trapanese&#xD;&#xA;* Pesto Pantesco&#xD;&#xA;* Pesto Calabrese&#xD;&#xA;&#xD;&#xA;In terms of nuts, I've seen recipes calling for hazelnuts, almonds, pistachios, pine nuts, walnuts, or even a combination of multiple nuts.  I'm guessing they'd use whatever's abundant and in season in that particular region.&#xD;&#xA;&#xD;&#xA;I've seen anchovies, capers or olives in place of straight salt; plenty of types of herbs (or even greens like spinich or arugula (aka rocket for the Brits))&#xD;&#xA;&#xD;&#xA;(oh ... and on Good Eats, Alton Brown was a fan of pistachios in pesto ... if I recall correctly, part of the argument was they were already green)" />
  <row Id="27728" PostHistoryTypeId="25" PostId="13352" RevisionGUID="a436475d-384a-417e-9e60-9b57ea817af3" CreationDate="2011-03-22T02:23:25.383" Comment="http://twitter.com/#!/StackCooking/status/50019719700418560" />
  <row Id="27729" PostHistoryTypeId="2" PostId="13355" RevisionGUID="2cebb7af-ff8e-4357-9a40-686aab601ed9" CreationDate="2011-03-22T02:24:44.480" UserId="3432" Text="This sounds like [seitan][1] to me, or *mock duck*, *mock chicken*, *braised gluten*, or one of the various other names for it.&#xD;&#xA;&#xD;&#xA;It is made from wheat gluten and has a texture, as you state, between tofu and a kind of rubbery steak.  For vegetarians, it is my opinion that it is the closest of the simple meat substitutes to a sensible &quot;meat&quot; texture.&#xD;&#xA;&#xD;&#xA;I find it easiest to buy the fried variety canned in the UK from Chinese food shops and some large supermarkets.  How the seitan is braised/prepared makes a difference to the final texture and flavour hence getting the different mock varieties.&#xD;&#xA;&#xD;&#xA;![Mock Duck, Mock Chicken cans][2]&#xD;&#xA;&#xD;&#xA;[Companion Seitan &quot;Tidbits&quot; (Cha'i-Pow-Yü)][3] I find are very useful for curries and that sort of thing.&#xD;&#xA;&#xD;&#xA;![Companion Seitan &quot;Tidbits&quot; (Cha'i-Pow-Yü)][4]&#xD;&#xA;&#xD;&#xA;It should be quite easy to obtain in your area.  There are a lot of modern western meat alternatives that are very accurate and are a combination of soy-based TVP and seitan.  I know [Tofurky][5] is popular state-side, a company called [Redwoods][6] covers similar bases in the UK.&#xD;&#xA;&#xD;&#xA;![Tofurky Roast][7]&#xD;&#xA;&#xD;&#xA;![Redwoods Cheatin Products][8]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_%28food%29&#xD;&#xA;  [2]: http://i.stack.imgur.com/9uZEd.jpg&#xD;&#xA;  [3]: http://www.asianfoodgrocer.com/product/braised-seitan-tidbits-10-oz&#xD;&#xA;  [4]: http://i.stack.imgur.com/OKUPl.jpg&#xD;&#xA;  [5]: http://www.tofurky.com&#xD;&#xA;  [6]: http://www.redwoodfoods.co.uk/&#xD;&#xA;  [7]: http://i.stack.imgur.com/XSmRV.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/PHm78.jpg" />
  <row Id="27730" PostHistoryTypeId="2" PostId="13356" RevisionGUID="718cecf8-6a54-4cf7-b7e8-68b33000c109" CreationDate="2011-03-22T02:26:35.740" UserId="2215" Text="When frying: Try using a less lean cut, or if you want to use a lean cut try marinating it in oil for a while beforehand. The fat; either natural in the beef, or oil from the marinade; will help you against dry and chewy. &#xD;&#xA;&#xD;&#xA;When slow cooking: If you sauté before slow cooking it is unusual to get dry and chewy, even with the worst cuts. Maybe your slow cooker does not get hot enough or you don't cook for long enough. Slow cooking often takes hours.&#xD;&#xA;" />
  <row Id="27731" PostHistoryTypeId="6" PostId="5602" RevisionGUID="f1218eeb-d192-4958-aab0-c1dc5bba8476" CreationDate="2011-03-22T02:45:49.553" UserId="1601" Comment="edited tags" Text="&lt;sugar&gt;&lt;coffee&gt;&lt;syrup&gt;" />
  <row Id="27732" PostHistoryTypeId="2" PostId="13357" RevisionGUID="6c5d9b97-377a-43c0-a8f7-a91dc39816cc" CreationDate="2011-03-22T03:27:58.260" UserId="4068" Text="Most microwaves I've used have a plate at the bottom that rotates when the microwave is running. I presume that rotating helps more evenly heat the food.&#xD;&#xA;&#xD;&#xA;Interestingly, my microwave rotates by default but has a button you can press to disable the rotation. Under what circumstances or scenarios would you want to stop the microwave from rotating the food?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="27733" PostHistoryTypeId="1" PostId="13357" RevisionGUID="6c5d9b97-377a-43c0-a8f7-a91dc39816cc" CreationDate="2011-03-22T03:27:58.260" UserId="4068" Text="Why does a microwave rotate the food being cooked? And is there ever a time when it shouldn't rotate?" />
  <row Id="27734" PostHistoryTypeId="3" PostId="13357" RevisionGUID="6c5d9b97-377a-43c0-a8f7-a91dc39816cc" CreationDate="2011-03-22T03:27:58.260" UserId="4068" Text="&lt;microwave&gt;" />
  <row Id="27735" PostHistoryTypeId="5" PostId="13352" RevisionGUID="df98c14c-76a8-4dae-8e2a-c82917ad75c2" CreationDate="2011-03-22T03:54:17.640" UserId="2569" Comment="fixed spelling and run-on sentences" Text="I have been trying to sauté beef and make pan sauces, but the meat seems to always become somewhat dry and chewy. How do I avoid this? I have the same issue when stewing beef in a slow cooker or dutch oven." />
  <row Id="27736" PostHistoryTypeId="4" PostId="13352" RevisionGUID="df98c14c-76a8-4dae-8e2a-c82917ad75c2" CreationDate="2011-03-22T03:54:17.640" UserId="2569" Comment="fixed spelling and run-on sentences" Text="Cooking beef: how to make it tender?" />
  <row Id="27737" PostHistoryTypeId="24" PostId="13352" RevisionGUID="df98c14c-76a8-4dae-8e2a-c82917ad75c2" CreationDate="2011-03-22T03:54:17.640" Comment="Proposed by 2569 approved by 60 edit id of 59" />
  <row Id="27738" PostHistoryTypeId="2" PostId="13358" RevisionGUID="8865dc09-a1fb-4b18-b88a-c0ecef759d49" CreationDate="2011-03-22T04:12:33.167" UserId="3972" Text="I've not usually had a problem substituting soy milk for regular milk in cooking.  Just make sure you use the plain kind and not the vanilla flavored kind, which seems to be rather common." />
  <row Id="27739" PostHistoryTypeId="2" PostId="13359" RevisionGUID="bba89bc0-46cc-43ad-b063-edd1f8b654b0" CreationDate="2011-03-22T04:47:50.593" UserId="2301" Text="steam for 10-15 minutes + vinegar and/or (vegan) butter == yum! (i can't imagine cooking greens for 30+ minutes -- what would remain after so much heat?)" />
  <row Id="27740" PostHistoryTypeId="2" PostId="13360" RevisionGUID="e3a85a2b-9387-4b72-bcbc-67654d633fd1" CreationDate="2011-03-22T05:06:26.350" UserId="1672" Text="You stop the turntable when there's not room for your dishes to rotate - think large rectangular dish, or two plates fitting into the corners. At best, the turntable will strain and do nothing, and at worst, it'll make a mess.&#xD;&#xA;&#xD;&#xA;Otherwise, it does help to get your food heated evenly. It can't fix everything, of course; the center point is always in the center, not all distances from the center will get quite the same heating, and the middle of your food is always going to take a while to heat up. But it's a lot better than hot and cold spots." />
  <row Id="27741" PostHistoryTypeId="25" PostId="13357" RevisionGUID="c616d2b0-770c-49b1-a6cd-cbf2c326b44e" CreationDate="2011-03-22T05:23:26.647" Comment="http://twitter.com/#!/StackCooking/status/50065024177287168" />
  <row Id="27742" PostHistoryTypeId="2" PostId="13361" RevisionGUID="9c914545-421e-4963-ad80-88464abca8e3" CreationDate="2011-03-22T07:56:53.313" UserId="4194" Text="Microwave ovens have a turntable because the microwaves themselves form what are known as 'standing waves'. This means there are essentially static columns of microwave energy inside the cabinet itself.&#xD;&#xA;&#xD;&#xA;You can see this for yourself - spread a tray or plate with grated cheese, take the turntable out (or press that button), and zap it for a couple of minutes. You should see bands of melted cheese interleaved with unmelted cheese. Thus, the food is rotated to ensure even heating." />
  <row Id="27743" PostHistoryTypeId="2" PostId="13362" RevisionGUID="fe978391-809d-4c6d-be67-6284a47b953b" CreationDate="2011-03-22T08:07:43.617" UserId="4194" Text="The cut is important for both techniques. For sauteing, you need a lean cut - fillet, sirloin, or good rump steak. These should be cooked quickly over a high heat. As Cerberus has suggested, if you are cooking something else in the same pan, take the beef out and re-add it later; don't boil it in a sauce.&#xD;&#xA;&#xD;&#xA;Stewing beef needs some fat and cartilage which breaks down during slow cooking and tenderises the meat. Packs of such beef are usually sold as such in the supermarket; look for a pack with plenty of fat marbled through the meat; 'Lean stewing steak' is as useful as a waterproof teabag! My personal favourite stewing beef is brisket, as it breaks down into nice tender fibres after 2-3 hours cooking.&#xD;&#xA;&#xD;&#xA;Contrary to popular belief, browning meat does nothing to 'seal in the juices'. It simply provides a bit of extra colour and flavour by 'caramelising' the outside a little. So if you have a strong flavoured stew (like a chilli, for example), just throw the chunks of meat straight into the sauce." />
  <row Id="27744" PostHistoryTypeId="2" PostId="13363" RevisionGUID="beb36adb-328e-40f8-ba41-284fd3d5d7b0" CreationDate="2011-03-22T08:55:11.610" UserId="5378" Text="My first green tea was TAZO Zen green tea.  It's light and minty with no grassiness. Another option is jasmine tea.  I would strongly recommend white tea, which tastes very subtle and light and is being shown to have even greater health benefits than green tea. " />
  <row Id="27745" PostHistoryTypeId="5" PostId="784" RevisionGUID="2aed0844-d892-4b9d-ab4c-2570d200ad6e" CreationDate="2011-03-22T09:06:13.970" UserId="2389" Comment="some typos and added rutabaga / swede / turnip clarification" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27746" PostHistoryTypeId="5" PostId="13363" RevisionGUID="2cc8bae3-fe54-42ba-8863-50d62ab686c1" CreationDate="2011-03-22T09:12:31.720" UserId="5378" Comment="added 100 characters in body; added 15 characters in body" Text="My first green tea was TAZO Zen green tea.  It's light and minty flavored. Another option to try is jasmine green tea - has a light, flowery flavor.  I would also strongly recommend white tea.  White tea  comes from the same plant as green but is being shown to have even more antioxidants and health benefits.  The taste is subtle and smooth without any grassiness. Good luck." />
  <row Id="27747" PostHistoryTypeId="2" PostId="13364" RevisionGUID="e3adae98-da5d-4cb5-9f60-3a6e18678312" CreationDate="2011-03-22T09:29:02.147" UserId="611" Text="It rather depends on the temperature of the room. Where I live, in the summer it gets hot and humid, and they shouldn't be out on the counter during the day, or they ferment.&#xD;&#xA;In winter (like spring in the northern US, 45-70 farenheit) they can be out for two days with no problem.&#xD;&#xA;&#xD;&#xA;My recommendation would be to soak overnight for morning use, or to soak during the day for evening use. It also helps to change the water every few hours, though this isn't critical.&#xD;&#xA;If you refrigerate them with the water, you get an extra half-day. Refrigerating drained gets another day or so.&#xD;&#xA;&#xD;&#xA;Either way, they should always be shaded, never in direct sunlight. &#xD;&#xA;&#xD;&#xA;If they do spoil, you'll know, as they'll have a sour/yeasty smell to them. " />
  <row Id="27751" PostHistoryTypeId="5" PostId="784" RevisionGUID="030ad95e-e167-4c8c-b15b-a905634abcd1" CreationDate="2011-03-22T10:48:39.857" UserId="2389" Comment="added capsicum" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="27753" PostHistoryTypeId="2" PostId="13367" RevisionGUID="2003b102-6743-42e3-9a9a-c0cb1d9f4443" CreationDate="2011-03-22T11:57:16.397" UserId="2389" Text="I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the tortilla is 'spongy'. From a restaurant I expect 'fluffy', where the egg has a smooth omelette-like texture.&#xD;&#xA;&#xD;&#xA;The recipe (a Jamie Oliver one) is: fry off onion and diced potato in a large pan over a medium heat, when browned add some spices and crack in 8 eggs. When the sides of the tortilla start to come away pop under a hot grill until set.&#xD;&#xA;&#xD;&#xA;What will help get the texture I'm after?" />
  <row Id="27754" PostHistoryTypeId="1" PostId="13367" RevisionGUID="2003b102-6743-42e3-9a9a-c0cb1d9f4443" CreationDate="2011-03-22T11:57:16.397" UserId="2389" Text="Fluffy texture in a Spanish tortilla" />
  <row Id="27755" PostHistoryTypeId="3" PostId="13367" RevisionGUID="2003b102-6743-42e3-9a9a-c0cb1d9f4443" CreationDate="2011-03-22T11:57:16.397" UserId="2389" Text="&lt;eggs&gt;" />
  <row Id="27756" PostHistoryTypeId="2" PostId="13368" RevisionGUID="22b8e30a-f9ed-49c2-a260-6b076ad21b54" CreationDate="2011-03-22T12:40:37.173" UserId="4194" Text="It sounds like you are over-cooking it a bit, so it is drying out. Eggs should always err on the side of undercooking for best results (with the usual precautions re. food poisoning for vulnerable groups)." />
  <row Id="27757" PostHistoryTypeId="2" PostId="13369" RevisionGUID="de58081e-96e8-4257-a3ba-c889417bb3e4" CreationDate="2011-03-22T13:21:27.287" UserId="4580" Text="If you want it fluffy, you'll need air. The easiest way to accomplish this is to crack the eggs in a bowl, whip them (with a whisk or a fork) for a couple of minutes. If you have a homogeneous-ish substance, add them to the onions and potatoes in your pan." />
  <row Id="27758" PostHistoryTypeId="2" PostId="13370" RevisionGUID="fbc9dbd7-d05a-4336-bc91-72c9ee13d43f" CreationDate="2011-03-22T14:00:16.837" UserId="3469" Text="I remember raisins being sold in packets with a little amount of (edible) petroleum jelly on them to keep them moist - 0.5% by weight, if I remember correctly.&#xD;&#xA;&#xD;&#xA;My first degree was in Food Science (I graduated 33 years ago so I'm a bit out of date), and as part of my studies I worked for six months in what was called a 'Public Analysts' laboratory, in which we would check the chemical contents of food. Once I was asked how I would check the oil content of a packet of raisins - I would add the raisins to alcohol or ether then separate the solvent and evaporate it. What would be left would be the oil." />
  <row Id="27760" PostHistoryTypeId="2" PostId="13372" RevisionGUID="9a8f5d8f-e697-42ec-b8fd-8b2b53659f87" CreationDate="2011-03-22T14:58:28.483" UserId="3688" Text="Its hard to say without knowing more about this 'farm-y' smell you mention.&#xD;&#xA;&#xD;&#xA;I would say though that steaming pork belly probably isn't the way to go. Its a fattier cut that benefits from roasting, this will help release a nicer, less 'farm-y' smell. Plus you get nice crisp crackling. &#xD;&#xA;&#xD;&#xA;Here are some recipe links I can personally vouch for, esp. #1.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27761" PostHistoryTypeId="5" PostId="13323" RevisionGUID="797949da-b628-4d44-9ae1-140d40a226ab" CreationDate="2011-03-22T15:22:38.280" UserId="2472" Comment="added examples" Text="[This question][1] asks the question for baking.  For for regular stove-top cooking, will it work.  Other than minor adjustments for cooking time.&#xD;&#xA;&#xD;&#xA;EDIT 3/22/11: the specific items I am making are white sauce for pasta, mashed potatoes, for example&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3842/can-i-substitute-soy-milk-when-a-recipe-for-baking-calls-for-regular-milk" />
  <row Id="27762" PostHistoryTypeId="2" PostId="13373" RevisionGUID="731a9c3f-e401-48c0-b5cf-11ce4c2dd48b" CreationDate="2011-03-22T15:30:07.540" UserId="3432" Text="The only things I would add, are that soy milk tends to separate more readily with heat, particularly in the presence of certain additives.  Sometimes in savoury sauces oat milk works better as it does not separate.&#xD;&#xA;&#xD;&#xA;Also, a lot of the fresh soya milk products (at least in the UK) are sweetened and flavoured slightly, usually with vanilla.  Use an unsweetened and non-vanilla variety in savoury cooking." />
  <row Id="27766" PostHistoryTypeId="5" PostId="12944" RevisionGUID="77da5029-c58c-4c3a-bde5-a287a714cfbb" CreationDate="2011-03-22T15:41:39.443" UserId="1664" Comment="added 297 characters in body" Text="The primary difference between a dumpling and a noodle, besides shape, is leavening.  Dumplings usually have either egg or baking powder to make them lighter.&#xD;&#xA;&#xD;&#xA;There's considerable bleedover in terminology here. It's reminiscent of the difficulty of defining &quot;chowder&quot;. You're always finding a counterexample. I wouldn't be surprised if someone came up with something called gnocchi, gnochs, gnocchetti, that has no leavening. I can think of two myself.&#xD;&#xA;&#xD;&#xA;Gnocchetti alla romana are semolina &quot;dumplings&quot; sometimes leavened with egg, particularly when they contain spinach, but more often not. Gnocchetti sardi are dry pasta shapes that kind of look like thin potato gnocchi.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27767" PostHistoryTypeId="2" PostId="13374" RevisionGUID="eac9697e-9d26-437a-85b8-d745b013b857" CreationDate="2011-03-22T15:52:06.243" UserId="1480" Text="I made a large mac &amp; cheese last weekend with cheddar, irish cheddar, asiago, fontina, and parmigiana. &#xD;&#xA;&#xD;&#xA;I have a few ounces of all of them left over, so I am making pizza tomorrow night. Asiago/fontina/parm is easy. &#xD;&#xA;&#xD;&#xA;Any suggestions for what to do with the cheddar? I was thinking a bacon-cheddar-brussel sprouts pizza. (pre cook the bacon, par boil and shred the sprouts).&#xD;&#xA;&#xD;&#xA;I don't mind sweet pizza, but I don't know what might go with cheddar. &#xD;&#xA;&#xD;&#xA;I do have a small stash of caramelized onions right now, too, that I was using for a different application.&#xD;&#xA;&#xD;&#xA;Any obvious mistakes to avoid with the cheddar? I figure I'll mix together some cheddar &amp; mozz. as a 100% cheddar pie doesn't seem so appetizing.&#xD;&#xA;&#xD;&#xA;Thanks for any suggestions." />
  <row Id="27768" PostHistoryTypeId="1" PostId="13374" RevisionGUID="eac9697e-9d26-437a-85b8-d745b013b857" CreationDate="2011-03-22T15:52:06.243" UserId="1480" Text="What is the best pizza to make with cheddar?" />
  <row Id="27769" PostHistoryTypeId="3" PostId="13374" RevisionGUID="eac9697e-9d26-437a-85b8-d745b013b857" CreationDate="2011-03-22T15:52:06.243" UserId="1480" Text="&lt;cheese&gt;&lt;pizza&gt;&lt;bacon&gt;&lt;brussels-sprouts&gt;" />
  <row Id="27770" PostHistoryTypeId="5" PostId="13280" RevisionGUID="65d08a58-63a7-4c17-ad97-643e665bfaa4" CreationDate="2011-03-22T17:21:21.970" UserId="15" Comment="added 446 characters in body" Text="If you want [Fuller body for the drink use milk with more fat, if not use less fat](http://www.coffeegeek.com/guides/frothingguide/milk). If you are making foam art check [out this explanation. ](http://en.m.wikipedia.org/wiki/Microfoam)&#xD;&#xA;&#xD;&#xA;Note: all milk will taste sweeter as its temperature rises [because the lactose will become more soluble, making its sweetness more perceptible. ](http://coffeegeek.com/guides/frothingguide/milk)&#xD;&#xA;&#xD;&#xA;As for the type of milk:&#xD;&#xA;&#xD;&#xA;&gt;You can froth pretty much any type of milk, including soy milk, rice milk, etc... In general, milk with a lower fat content is easier to deal with because it won't burn as easily, and cold milk typically responds more easily to steam. Although milk with too little fat may not steam or foam at all! So use whatever milk you want; do what thou wilt. ([Espresso Guy][1])&#xD;&#xA;&#xD;&#xA;If you are asking whether there will be a difference between factory-dairy hormone imbued milk picked up in a gas station, as compared to that from some grass-fed roaming home-farm cow, it seems likely to me. That said, for that kind of answer, making such a claim would rely on a leap of faith to overcome the likelier impact of psychosomatic flavors and guilt-reduced taste. (i.e. It feels better to buy local, organic so it tastes better.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.espressoguy.com/making_espresso/steaming_and_frothing_milk" />
  <row Id="27771" PostHistoryTypeId="2" PostId="13375" RevisionGUID="cffa8c90-1e14-4b2c-9c32-7a0d2117bb76" CreationDate="2011-03-22T17:37:22.727" UserId="3630" Text="Best thing on pizza with cheddar:&#xD;&#xA;&#xD;&#xA;                      smoked ham.&#xD;&#xA;Yummm." />
  <row Id="27772" PostHistoryTypeId="2" PostId="13376" RevisionGUID="5e081bad-651d-4b94-8d78-21bf18ab0e1b" CreationDate="2011-03-22T17:38:08.857" UserId="2041" Text="Having raised hogs I can say that the actual feed can make a difference on the taste and  smell of the finished product.  Clean feed and a clean lot can make a difference.  There is also a difference in hogs fed on an open lot (grassy) v.s. a confinement.&#xD;&#xA;&#xD;&#xA;Corn blend with soy protein - one flavor.  Alphalfa pellets, another flavor.   Open lot with wild onions or other strong products, another.   Wood lots (acorns etc) another.  It depends on what is desired, as these also will impact the texture and fat content percentage.&#xD;&#xA;" />
  <row Id="27773" PostHistoryTypeId="10" PostId="13374" RevisionGUID="f8191fd6-7f14-4f21-bbf9-66c233b654ec" CreationDate="2011-03-22T17:48:24.617" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27774" PostHistoryTypeId="5" PostId="13375" RevisionGUID="8044c87a-ba85-4849-aea7-e5c3cae77791" CreationDate="2011-03-22T17:57:20.910" UserId="3630" Comment="added 108 characters in body" Text="Best thing on pizza with cheddar:&#xD;&#xA;&#xD;&#xA;                      smoked ham.&#xD;&#xA;Yummm.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Sorry it's not fancy enough for some (-1 downvote).  Sometimes the simplest things are the best." />
  <row Id="27775" PostHistoryTypeId="2" PostId="13377" RevisionGUID="ed126aae-432b-4534-a57f-aca371e7c0f8" CreationDate="2011-03-22T18:20:54.133" UserId="5267" Text="The translation for buttermilk is given as *babeurre*, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it doesn't ring any bells here.&#xD;&#xA;&#xD;&#xA;Does anyone know what I should be asking for and where I can find it?" />
  <row Id="27776" PostHistoryTypeId="1" PostId="13377" RevisionGUID="ed126aae-432b-4534-a57f-aca371e7c0f8" CreationDate="2011-03-22T18:20:54.133" UserId="5267" Text="Where can I find buttermilk in France?" />
  <row Id="27777" PostHistoryTypeId="3" PostId="13377" RevisionGUID="ed126aae-432b-4534-a57f-aca371e7c0f8" CreationDate="2011-03-22T18:20:54.133" UserId="5267" Text="&lt;ingredients&gt;&lt;language&gt;&lt;dairy&gt;" />
  <row Id="27778" PostHistoryTypeId="2" PostId="13378" RevisionGUID="0c8136f1-a376-447e-833f-f6dd6e4e45c0" CreationDate="2011-03-22T18:39:50.190" UserId="60" Text="You'll want to look for one of two products either [lait fermenté](http://croquecamille.wordpress.com/2008/07/07/we-found-buttermilk/) or [lait ribot](http://croquecamille.wordpress.com/2009/04/16/exploring-france-bretagne-lait-ribot/).&#xD;&#xA;&#xD;&#xA;Lait fermenté is cultured milk which is what is called buttermilk in the US in modern times.&#xD;&#xA;&#xD;&#xA;Lait ribot is the actual fermented liquid leftover from churning butter. This is not commonly found in the US.&#xD;&#xA;&#xD;&#xA;See also: [Buttermilk](http://en.wikipedia.org/wiki/Buttermilk)" />
  <row Id="27779" PostHistoryTypeId="5" PostId="13378" RevisionGUID="133a56d9-8824-4b57-a360-3c7f7a7f00f7" CreationDate="2011-03-22T18:59:36.310" UserId="60" Comment="added 242 characters in body" Text="You'll want to look for one of two products either [lait fermenté](http://croquecamille.wordpress.com/2008/07/07/we-found-buttermilk/) or [lait ribot](http://croquecamille.wordpress.com/2009/04/16/exploring-france-bretagne-lait-ribot/).&#xD;&#xA;&#xD;&#xA;Lait fermenté is a cultured buttermilk. This is homogenized and pasteurized milk which has been cultured with lactic acid bacteria. This is the de facto standard buttermilk in modern times. If you go to an American grocery store and buy buttermilk you are buying cultured buttermilk.&#xD;&#xA;&#xD;&#xA;Lait ribot is traditional buttermilk. It is the fermented liquid leftover from churning butter. This is not commonly found in the US and other western countries.&#xD;&#xA;&#xD;&#xA;See also: [Buttermilk](http://en.wikipedia.org/wiki/Buttermilk)" />
  <row Id="27780" PostHistoryTypeId="6" PostId="3949" RevisionGUID="1169493f-660b-4cf7-9920-39587290b55b" CreationDate="2011-03-22T20:20:16.320" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="27781" PostHistoryTypeId="6" PostId="12" RevisionGUID="fe57505e-78cd-4cb9-af92-18335c423a30" CreationDate="2011-03-22T20:21:22.900" UserId="1887" Comment="Retagged" Text="&lt;ice-cream&gt;" />
  <row Id="27782" PostHistoryTypeId="6" PostId="2766" RevisionGUID="4c1e9293-655a-407c-8d91-0ef3c536da0b" CreationDate="2011-03-22T20:22:32.150" UserId="1887" Comment="Retagged" Text="&lt;organization&gt;&lt;kitchen&gt;&lt;efficiency&gt;" />
  <row Id="27783" PostHistoryTypeId="25" PostId="13377" RevisionGUID="e640e21c-7074-4530-a878-9c192fbdf0cc" CreationDate="2011-03-22T20:23:27.383" Comment="http://twitter.com/#!/StackCooking/status/50291518161956864" />
  <row Id="27784" PostHistoryTypeId="5" PostId="13372" RevisionGUID="cc58d23b-17ad-4044-8250-a83352e3a801" CreationDate="2011-03-22T21:22:39.260" UserId="3688" Comment="Added the link I forgot to put on there :-(" Text="Its hard to say without knowing more about this 'farm-y' smell you mention.&#xD;&#xA;&#xD;&#xA;I would say though that steaming pork belly probably isn't the way to go. Its a fattier cut that benefits from roasting, this will help release a nicer, less 'farm-y' smell. Plus you get nice crisp crackling. &#xD;&#xA;&#xD;&#xA;Here are some recipe links I can personally vouch for:&#xD;&#xA;&#xD;&#xA;http://www.guardian.co.uk/lifeandstyle/2009/oct/11/nigel-slater-recipes-pork-belly" />
  <row Id="27785" PostHistoryTypeId="2" PostId="13379" RevisionGUID="3b24e822-674e-47b4-b2f5-93857457a920" CreationDate="2011-03-22T22:01:41.867" UserId="5387" Text="Do any of you have recommendations for fresh food recipes that can be made in a dorm room?  (Trying to kick the ramen habit!)" />
  <row Id="27786" PostHistoryTypeId="1" PostId="13379" RevisionGUID="3b24e822-674e-47b4-b2f5-93857457a920" CreationDate="2011-03-22T22:01:41.867" UserId="5387" Text="Dorm room recipes?" />
  <row Id="27787" PostHistoryTypeId="3" PostId="13379" RevisionGUID="3b24e822-674e-47b4-b2f5-93857457a920" CreationDate="2011-03-22T22:01:41.867" UserId="5387" Text="&lt;recipe&gt;&lt;fresh&gt;" />
  <row Id="27788" PostHistoryTypeId="5" PostId="13379" RevisionGUID="bbbb80e5-ebcc-49bb-b29c-0bce5c24aa55" CreationDate="2011-03-22T22:19:26.610" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What recipes should every high school graduate know how to cook?](http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Do any of you have recommendations for fresh food recipes that can be made in a dorm room?  (Trying to kick the ramen habit!)" />
  <row Id="27789" PostHistoryTypeId="10" PostId="13379" RevisionGUID="07fb3971-6c99-4ec5-854c-8ff9ee1f7b90" CreationDate="2011-03-22T22:19:26.160" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27790" PostHistoryTypeId="6" PostId="13377" RevisionGUID="348cbebd-ef6a-4eda-b4a0-22ea8faf672d" CreationDate="2011-03-22T22:21:36.780" UserId="41" Comment="edited tags" Text="&lt;milk&gt;&lt;language&gt;&lt;dairy&gt;&lt;buttermilk&gt;" />
  <row Id="27791" PostHistoryTypeId="2" PostId="13380" RevisionGUID="3204ed63-6e2f-4d1c-8fb7-567c4f54a0e2" CreationDate="2011-03-22T22:22:41.480" UserId="3203" Text="**Put a lid on it!**&#xD;&#xA;&#xD;&#xA;Add you whisked eggs and put a lid on the pan. It doesn't have to be a perfect fit, but you need hot steam to build up above the eggs&#xD;&#xA;&#xD;&#xA;I tend to find you can cook hotter and quicker with the lid on, but this tends to vary on pan type and how even the heat source is&#xD;&#xA;&#xD;&#xA;When done put under the grill as per recipe" />
  <row Id="27793" PostHistoryTypeId="25" PostId="13379" RevisionGUID="24f87de2-109e-4807-80fe-68c84bb2426c" CreationDate="2011-03-22T23:23:28.890" Comment="http://twitter.com/#!/StackCooking/status/50336821875458048" />
  <row Id="27794" PostHistoryTypeId="2" PostId="13381" RevisionGUID="a20dcfb5-1fd1-45ce-87c6-01e264cac151" CreationDate="2011-03-23T00:12:54.420" UserId="1816" Text="To understand this, you have to understand what happens to bread while you bake it.  I get all of my information from [The Bread Baker's Apprentice](http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688) by Peter Reinhart.&#xD;&#xA;&#xD;&#xA;First you need to gelatinze your starches (which make up 80% of the flour in your bread).  During gelatinization starch absorbs and traps as much liquid as it can hold then bursts, flooding the liquid with starch molecules and thickening the mixture.  This happens between 180 degrees F and 212 degrees F.  So the center of your bread has to reach 180 degrees F for this change to take place.  Otherwise the texture will always be a bit doughy.  This is probably the main cause of your problem.&#xD;&#xA;&#xD;&#xA;Second you need to caramelize sugar on the crust.  This happens at 325 degrees F.  This will happen early, as your crust reaches nearly the temperature of your oven.&#xD;&#xA;&#xD;&#xA;Third the proteins in your bread need to be denatures, coagulated, and roasted.  Proteins are tightly coiled molecules.  They denature (unwind and straighten) between 140 and 145 degrees F, then as temperatures rise they wrap themselves with each other to create tightly bound chains of proteins (coagulate).  After that the proteins roast to create a nice flavor.  If you bread didn't even get to 140 degrees F it won't be quite right.&#xD;&#xA;&#xD;&#xA;For a hard crusty bread you should bake to 200 degrees F internally.  For a soft, enriched bread it must reach at least 180 degrees F.&#xD;&#xA;&#xD;&#xA;After baking cooling is also important to avoid a doughy textures.  As long as the bread is above 160 degrees F it is still gelatinizing.  If you cut into it you'll mess up the process.  You need to let it cool down.  Not only are your starches settling but your bread is sweating (moisture is evaporating) and the taste is intensifying.&#xD;&#xA;&#xD;&#xA;So the main key to avoiding rawness is gelatinzation, and the two steps are baking to 180 degrees F and letting it cool down past 160 degrees F before cutting (but ideally cooling to room temperature for optimum flavor).&#xD;&#xA;&#xD;&#xA;Your second bake probably didn't get to 180 degrees F in the center, as you would've quite burned your crust by then." />
  <row Id="27798" PostHistoryTypeId="2" PostId="13383" RevisionGUID="e4d4eb64-aee3-47bb-be07-398913017e2e" CreationDate="2011-03-23T01:58:25.630" UserId="5389" Text="On occasion I will throw in some sesame seeds (hmm... I wonder how tanini would work out?), but simply leaving out the nut component of a traditional basil pesto will yield a satisfying result, especially if all the other ingredients are fresh and top-shelf.  " />
  <row Id="27800" PostHistoryTypeId="2" PostId="13384" RevisionGUID="d086284e-4d55-44b3-a3ab-ca64375db49e" CreationDate="2011-03-23T02:06:32.243" UserId="5389" Text="Not to point fingers, but are you sure you didn't leave out the corn syrup?  Even a small amount is pretty effective in preventing crystallization of table sugar. The glucose in corn syrup gets in between the sucrose crystals and interrupts the crystallization process." />
  <row Id="27802" PostHistoryTypeId="2" PostId="13385" RevisionGUID="5069c93a-fe28-4405-b5c9-b1af04e31bef" CreationDate="2011-03-23T02:14:56.203" UserId="5389" Text="I always throw in some corn syrup when make a simple syrup.  The extra glucose adds some extra &quot;chaos&quot; to mix and keeps the crystals from forming their structure.&#xD;&#xA;&#xD;&#xA;I also like to add some cream of tartar to help break up the sucrose in the table sugar into its component parts of fructose and glucose." />
  <row Id="27804" PostHistoryTypeId="2" PostId="13386" RevisionGUID="4dce6a73-32cd-4b77-a8ed-cda03b4f0341" CreationDate="2011-03-23T06:06:19.627" UserId="2832" Text="If you want to get really simple and primitive, use strips of paper for each item you're preparing. Make each strip to scale, where length correlates to time, say one inch per hour. Draw out hour lines on a sheet of paper (again, one inch per hour).  Start from the time you want all your food to be ready, and work back. It will help you visualize dependencies, things that can be done in parallel, things that can sit after completion, etc.  Basically, it's a poor man's GANNT chart, but much more user-friendly.  If you lay it out correctly, you'll have a quick and dirty schedule of what time you should be preparing/cooking which dish." />
  <row Id="27805" PostHistoryTypeId="25" PostId="13374" RevisionGUID="6f5223c9-15fe-4b85-902f-7e0df4db6898" CreationDate="2011-03-23T11:23:29.547" Comment="http://twitter.com/#!/StackCooking/status/50518021105647616" />
  <row Id="27806" PostHistoryTypeId="2" PostId="13387" RevisionGUID="bc5f4861-75f9-4bb5-a560-a0a57ce36fca" CreationDate="2011-03-23T13:01:18.163" UserId="5393" Text="i notice if i don't bake them long enough they will deflate but i bake them for around 25-30 mins on 180 degrees on the top shelf than will take them out and put on a wired rack straight away under the fan i don't know how everyone else does it but everyone has their own method but this one always works for me without fail" />
  <row Id="27808" PostHistoryTypeId="2" PostId="13388" RevisionGUID="e7c85487-82cf-422c-a82f-4f88bf525c01" CreationDate="2011-03-23T16:35:02.420" UserId="5396" Text="I have been trying to increase my iron intake and was dismayed to learn that my frozen spinach only has 2% of my daily iron needs while fresh cooked spinach has about 20%. I have been under the impression that freezing vegetables preserves their nutrients from the moment they are picked/frozen and that transporting fresh vegetables across the country depletes the nutrients.&#xD;&#xA;&#xD;&#xA;There was a whole about this some time ago either on TV or the internet or someplace.&#xD;&#xA;&#xD;&#xA;So when I read the back of my frozen spinach container I was really surprised to find that it only has 2% of what I need.&#xD;&#xA;&#xD;&#xA;Why is this? Is there a difference between the kinds of spinach that are grown for canning/fresh/frozen? Does freezing break something in the case of spinach? Does this happen with all fresh green leafy vegetables?&#xD;&#xA;&#xD;&#xA;Thank you for your time." />
  <row Id="27809" PostHistoryTypeId="1" PostId="13388" RevisionGUID="e7c85487-82cf-422c-a82f-4f88bf525c01" CreationDate="2011-03-23T16:35:02.420" UserId="5396" Text="Why does frozen spinach have so much less iron than fresh spinach?" />
  <row Id="27810" PostHistoryTypeId="3" PostId="13388" RevisionGUID="e7c85487-82cf-422c-a82f-4f88bf525c01" CreationDate="2011-03-23T16:35:02.420" UserId="5396" Text="&lt;spinach&gt;" />
  <row Id="27811" PostHistoryTypeId="25" PostId="13388" RevisionGUID="aa577300-0109-42ef-b04c-5652f0bbc576" CreationDate="2011-03-23T17:23:29.587" Comment="http://twitter.com/#!/StackCooking/status/50608618319519744" />
  <row Id="27812" PostHistoryTypeId="2" PostId="13389" RevisionGUID="cfe33fbb-ee66-4d16-b9d9-5f1a8792b7bf" CreationDate="2011-03-23T17:29:16.000" UserId="1672" Text="Judging by the nutrition information I can easily find (for example, from [nutritiondata.self.com][1]), frozen spinach is generally cooked by boiling and draining. That's pretty much what I'd have guessed; it's certainly the easy way to cook things.&#xD;&#xA;&#xD;&#xA;Unfortunately, that means that some nutrients are lost with the discarded water. I doubt it'd be different for any other green leafy vegetable - though it's certainly much harder to find frozen mustard greens!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2631/2" />
  <row Id="27813" PostHistoryTypeId="5" PostId="13389" RevisionGUID="6693cd19-6b0d-492e-96cd-cdaff70d7b74" CreationDate="2011-03-23T17:34:16.793" UserId="1672" Comment="added 560 characters in body; added 163 characters in body" Text="Judging by the nutrition information I can easily find (for example, from [nutritiondata.self.com][1]), frozen spinach is generally cooked by boiling and draining. That's pretty much what I'd have guessed; it's certainly the easy way to cook things.&#xD;&#xA;&#xD;&#xA;Unfortunately, that means that some nutrients are lost with the discarded water. I doubt it'd be different for any other green leafy vegetable - though it's certainly much harder to find frozen mustard greens!&#xD;&#xA;&#xD;&#xA;The nutrition information for fresh spinach is for fresh, raw spinach; if you boiled and drained it, you'd make the same sacrifice that the frozen spinach has.&#xD;&#xA;&#xD;&#xA;As for your generalization, freezing vegetables and fruits does preserve most things pretty well - but only what's actually left in them when they get frozen! And while transporting fresh vegetables around can cost you some &quot;freshness&quot;, it's not going to affect minerals. Some vitamins could be lost by breaking down (I'm not an expert here, but it seems possible) since they're more complex molecules, but minerals are just single elements. Those iron atoms won't fall out of the spinach on the way, and they're certainly not going to be transmuted, either!&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2631/2" />
  <row Id="27814" PostHistoryTypeId="6" PostId="488" RevisionGUID="45dda6b2-5de6-49bf-b163-5d6c4dc82d76" CreationDate="2011-03-23T18:19:40.373" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;equipment&quot;" Text="&lt;equipment&gt;&lt;slow-cooking&gt;" />
  <row Id="27815" PostHistoryTypeId="6" PostId="4840" RevisionGUID="dea68b63-3216-4182-a9f0-5f1267a4f7f8" CreationDate="2011-03-23T18:20:25.443" UserId="1887" Comment="Retagged" Text="&lt;equipment&gt;&lt;stove&gt;&lt;electric-stoves&gt;&lt;induction&gt;" />
  <row Id="27816" PostHistoryTypeId="6" PostId="6565" RevisionGUID="d0709276-43a8-4aa1-b9b1-50eacdd36d28" CreationDate="2011-03-23T18:20:51.607" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;pizza&gt;&lt;crust&gt;" />
  <row Id="27817" PostHistoryTypeId="2" PostId="13390" RevisionGUID="be00d228-1c10-40d5-ab06-f397ada49755" CreationDate="2011-03-23T18:41:20.497" UserId="5397" Text="I had a mutton shoulder and I wanted to prepare it in a way which imitated to some point [doner kebab][1], so the meat was sliced into thin pieces and fried on a pan. However it was a bit tough.&#xD;&#xA;&#xD;&#xA;I'd marinaded the meat for 24h in sour milk and spices - it didn't help much.&#xD;&#xA;&#xD;&#xA;The meat wasn't low-quality and it tasted very well, the only issue was it wasn't tender. Any ideas what to do about that?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Doner_kebab" />
  <row Id="27818" PostHistoryTypeId="1" PostId="13390" RevisionGUID="be00d228-1c10-40d5-ab06-f397ada49755" CreationDate="2011-03-23T18:41:20.497" UserId="5397" Text="How to prepare mutton so it's not tough?" />
  <row Id="27819" PostHistoryTypeId="3" PostId="13390" RevisionGUID="be00d228-1c10-40d5-ab06-f397ada49755" CreationDate="2011-03-23T18:41:20.497" UserId="5397" Text="&lt;preparation&gt;&lt;marinade&gt;" />
  <row Id="27820" PostHistoryTypeId="2" PostId="13391" RevisionGUID="3cc93cde-b72f-4e86-9123-80fb2c03861f" CreationDate="2011-03-23T19:07:25.670" UserId="2389" Text="Lamb shoulder requires only one thing - time.&#xD;&#xA;&#xD;&#xA;The marinade would work wonders I'm sure. However lamb shoulder needs a long slow cook. I would roast it in one piece then carve it for serving. I suggest two methods:&#xD;&#xA;&#xD;&#xA; - Slow roast. Perhaps a 150C heat, maybe 5 - 6 hours. It's ready when you can pinch the meat off the bone between finger and thumb. Make sure you allow it to rest for a good hour.&#xD;&#xA; - Part-braise. A Greek family taught me a lovely recipe which involves using your spices slackened down with enough water to cover the base of your roasting dish, then continually basting the lamb as you go along. Roast in about a 170C oven for about 2 hours, covering with foil for the first hour to build up steam.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="27821" PostHistoryTypeId="25" PostId="13390" RevisionGUID="7e217f8c-e3b5-4a99-bdcd-8a54a2efc809" CreationDate="2011-03-23T20:23:30.203" Comment="http://twitter.com/#!/StackCooking/status/50653919352864769" />
  <row Id="27822" PostHistoryTypeId="2" PostId="13392" RevisionGUID="e395d96d-2036-4584-8739-fdd10058aa62" CreationDate="2011-03-23T20:24:23.027" UserId="4194" Text="Doner kebab is A) not a single joint of meat and B) cooked in slices, so attempting to get anything similar with the technique you described is a triumph of optimism over reality I'm afraid.&#xD;&#xA;&#xD;&#xA;As Gary suggests, lamb/mutton shoulder requires long, slow cooking, but this will not yield a doner-like result in terms of texture. I would rub the lamb with plenty of spices, cumin, coriander, garlic etc and olive oil. Make small cuts in the meat and really massage the spices in. Place the lamb in a roasting tin and cover with foil.&#xD;&#xA;&#xD;&#xA;Get the oven as hot as it will go, put the lamb in, and turn it down to 150C. Cook for 4 hours and the meat will fall off the bone. Pull to shreds and serve in pitta breads with yoghurt, salad, onions and chilli sauce. Voila!" />
  <row Id="27824" PostHistoryTypeId="2" PostId="13394" RevisionGUID="c592242d-d77f-4c62-a1c1-4cd01e97f221" CreationDate="2011-03-23T21:08:24.303" UserId="5398" Text="I personally use peanut oil or canola oil.  Like Aaronut mentions, some oils will add a mild flavor to your meat, so keep it in mind when choosing.   I find canola to be the &quot;tasteless&quot; oil in the sense that it doesn't add any flavor.  Peanut does to a certain extent, and so does olive oil...  I would choose the oil in combination with your fondue dips (you should have at least 3 of them, to dunk the cooked meat into)." />
  <row Id="27825" PostHistoryTypeId="2" PostId="13395" RevisionGUID="91447435-5c3d-41dd-b58c-7278247a7a8b" CreationDate="2011-03-23T21:50:50.523" UserId="5399" Text="I lived in NYC for many years and love(d) the (mayo-style) lobster rolls at Pearl Oyster Bar and Mary's Fish Camp - big chunks of lobster meat in a simple-seeming mayo-based dressing on buttery toasted hot-dog buns. Rebecca Charles (chef at Pearl) has published her lobster-roll recipe and I've used that recipe (lobster, mayo, celery, lemon juice, salt+pepper for the filling, served in Pepperidge Farm top-loading rolls toasted in a buttered skillet) as the basis for many attempts to replicate the restaurant lobster rolls I crave. The ones I make don't even come close. Which is to say: it tastes as though I did the recipe &quot;right&quot; but the final product is just much less delicious than what I'm aiming for.&#xD;&#xA;&#xD;&#xA;The other day my wife and I were in Manhattan and we went to Mary's Fish Camp. The lobster roll was insanely good, and as usual the predominant flavor was of sweet, faintly briny lobster meat. My homemade rolls just tend to taste drab.&#xD;&#xA;&#xD;&#xA;I've experimented in lots of different ways with the sauce, and with my cooking method for the lobsters. I've learned how to keep the meat from getting waterlogged, how to avoid overcooking the lobster, how to toast the rolls to perfect butteriness, how to get a meat-to-sauce ration that seems correct. But my total product is still essentially lame. &#xD;&#xA;At this point my best guess is that the lobsters I'm able to get - even when I get live ones from the fish market - just don't taste as good as the ones that buyers for high-end NYC restaurants get. Which is a depressing conclusion because it means I should just give up and accept the fact that the only way for me to get a really great lobster roll is to travel across state lines and drop a ton of money on lunch. &#xD;&#xA;&#xD;&#xA;But if anyone can offer an alternative explanation (super-secret lobster-cooking techniques? Secret ingredients?), I'd love to read it. " />
  <row Id="27826" PostHistoryTypeId="1" PostId="13395" RevisionGUID="91447435-5c3d-41dd-b58c-7278247a7a8b" CreationDate="2011-03-23T21:50:50.523" UserId="5399" Text="Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?" />
  <row Id="27827" PostHistoryTypeId="3" PostId="13395" RevisionGUID="91447435-5c3d-41dd-b58c-7278247a7a8b" CreationDate="2011-03-23T21:50:50.523" UserId="5399" Text="&lt;restaurant-mimicry&gt;&lt;lobster&gt;" />
  <row Id="27828" PostHistoryTypeId="2" PostId="13396" RevisionGUID="50f9199c-19e0-4d89-a7c8-b50920199a5a" CreationDate="2011-03-23T21:54:40.753" UserId="5400" Text="in my opinion the whole idea of crackling is to remove the water so score the skin the previous night rub a good load of salt in next day pat dry and blast for 20 mins at 220 then reduce to 160 for the durataion until you can fork it and the juice is clear i also salt, pepper garlic and cumin my roast(whole cumin), elevated is better so on a rack or on abed of veg to stop it stewing." />
  <row Id="27829" PostHistoryTypeId="2" PostId="13397" RevisionGUID="9b9c74df-e1fe-4a17-939e-4b4a9c6fc24a" CreationDate="2011-03-23T21:58:17.660" UserId="4504" Text="Restaurants in general use WAY more salt than home cooks do.  I'd try increasing the salt and see what happens to the flavour.  The same is often true of butter.&#xD;&#xA;&#xD;&#xA;Also, some restaurants that publish recipes, do not actually publish something that is faithful to what they serve.  I noticed it with a dish with which I was very familiar from a favourite restaurant. Certain ingredients were completely missing from the published recipe." />
  <row Id="27830" PostHistoryTypeId="2" PostId="13398" RevisionGUID="fca4291f-4386-4fa7-ad8b-2c8d9abd703d" CreationDate="2011-03-23T21:58:38.107" UserId="3501" Text="I spent a few years living in Asia (Japan and the Philippines) while in the military.  I never refrigerated soy sauce while over there and just happened to look at the bottle today and it says &quot;refrigerate after opening for quality&quot;.  Any thoughts on this?" />
  <row Id="27831" PostHistoryTypeId="1" PostId="13398" RevisionGUID="fca4291f-4386-4fa7-ad8b-2c8d9abd703d" CreationDate="2011-03-23T21:58:38.107" UserId="3501" Text="Does soy sauce need to be refrigerated" />
  <row Id="27832" PostHistoryTypeId="3" PostId="13398" RevisionGUID="fca4291f-4386-4fa7-ad8b-2c8d9abd703d" CreationDate="2011-03-23T21:58:38.107" UserId="3501" Text="&lt;food-safety&gt;&lt;refrigerator&gt;" />
  <row Id="27833" PostHistoryTypeId="4" PostId="13314" RevisionGUID="45dfa632-432d-430a-aa1d-e0d1446d38e7" CreationDate="2011-03-23T22:12:27.750" UserId="2954" Comment="edited title" Text="How can I know whether a potato is too old?" />
  <row Id="27834" PostHistoryTypeId="2" PostId="13399" RevisionGUID="98e8ac23-04c7-42d9-bcc9-4af2886cf697" CreationDate="2011-03-23T22:14:34.943" UserId="5401" Text="If using a crock pot, add water to the crock pot when you slow cook the meat.  " />
  <row Id="27835" PostHistoryTypeId="5" PostId="13314" RevisionGUID="e35188ca-00c4-4129-8804-055ba9ce4f66" CreationDate="2011-03-23T22:23:23.157" UserId="2954" Comment="material for further studying" Text="I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term *&quot;turning bad&quot;* means that the best-before days on the products vary between 1-4 weeks i.e. they are old from 1 week to 4 weeks. Some of them taste bitter, some of them taste good but some black while some sprouting and other shape-changes. I am not looking for recipe recommendations, rather how to manage this problem. How can I know whether a potato is too old to be edible? If I can understand right, some sort of acid is formulated in some potatoes. Hence, I think I cannot cook the same products with them as with non-acidic potatoes. How should I manage acidic/non-acidic potatoes differently? Can I add some base to neutralize bad potatoes so they would become more edible?&#xD;&#xA;&#xD;&#xA;**Related Question but not the same**&#xD;&#xA;&#xD;&#xA; 1. [Are green potatoes OK?][1]&#xD;&#xA; 2. [Is it safe to eat potatoes which have sprouted?][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1331/are-green-potatoes-ok&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1260/is-it-safe-to-eat-potatoes-which-have-sprouted" />
  <row Id="27836" PostHistoryTypeId="2" PostId="13400" RevisionGUID="a8234efd-d571-4bc9-8bad-36dd6d7272d9" CreationDate="2011-03-23T22:57:39.257" UserId="4873" Text="The actual minimum temperature which kills the roundworm Trichinella spiralis is 137F.&#xD;&#xA;&#xD;&#xA;Therefore it is recommended that you sous-vide pork at a temperature of 138F or higher.  If you do not have a high quality immersion circulator with precise temperature control and your water bath temperature can vary by a few degrees, it is recommended to use at least 140F.&#xD;&#xA;&#xD;&#xA;I use an industrial polyscience immersion circulator and I have found that cooking pork at 141F yields extremely tender meat that is both medium rare and safe.  I had whole marinated pork tenderloins that I cooked for 6 hours this way and they came out tender enough to cut with a fork.&#xD;&#xA;&#xD;&#xA;I also put a quick sear on the pork with a hot cast iron pan immediately after taking it out of the bath for additional flavor." />
  <row Id="27837" PostHistoryTypeId="5" PostId="13397" RevisionGUID="b20ca565-d269-479f-9fb9-41227cbff22d" CreationDate="2011-03-23T23:00:21.590" UserId="4504" Comment="address comment" Text="Restaurants in general use WAY more salt than home cooks do.  I'd try increasing the salt and see what happens to the flavour.  The same is often true of butter.&#xD;&#xA;&#xD;&#xA;Also, some restaurants that publish recipes, do not actually publish something that is faithful to what they serve.  I noticed it with a dish with which I was very familiar from a favourite restaurant. Certain ingredients were completely missing from the published recipe.&#xD;&#xA;&#xD;&#xA;*Edited to add:*&#xD;&#xA;The sweetness diminishes with storage time and the meat from the smaller claw is sweeter and more tender. ([reference][1]) It's also possible that a particular type of lobster or size of lobster is more or less sweet. Maybe you need to get multiple fresh lobsters and use only selected meat for your roll (and do something else with the leftovers)?  In *On Food and Cooking*, there is a suggestion that vanilla (normally used for sweet cooking) can be used when cooking things like lobster.  It doesn't directly state what the vanilla *does*, but it's possible that it might increase the taste of sweetness.  A bit of googling does turn up mention of lobster roll recipes with vanilla as an ingredient, so it might be worth experimenting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://homecooking.about.com/od/seafood/a/lobstertips.htm" />
  <row Id="27838" PostHistoryTypeId="5" PostId="13400" RevisionGUID="e61f8b93-9dec-4f44-8b1d-09597789eb32" CreationDate="2011-03-23T23:06:31.323" UserId="4873" Comment="added 639 characters in body; added 27 characters in body" Text="The actual minimum temperature which kills the roundworm Trichinella spiralis is 137F.&#xD;&#xA;&#xD;&#xA;Therefore it is recommended that you sous-vide pork at a temperature of 138F or higher.  If you do not have a high quality immersion circulator with precise temperature control and your water bath temperature can vary by a few degrees, it is recommended to use at least 140F.&#xD;&#xA;&#xD;&#xA;I use an industrial polyscience immersion circulator and I have found that cooking pork at 141F yields extremely tender meat that is both medium rare and safe.  I had whole marinated pork tenderloins that I cooked for 6 hours this way and they came out tender enough to cut with a fork.&#xD;&#xA;&#xD;&#xA;I also put a quick sear on the pork with a hot cast iron pan immediately after taking it out of the bath for additional flavor from the Maillard reaction.&#xD;&#xA;&#xD;&#xA;FWIW, marinating meat in a salty sauce (fish sauce / soy sauce) will draw water out of the muscle fibers and make the meat tougher -- this is especially true for thin cuts like your 1cm thick chops.&#xD;&#xA;&#xD;&#xA;Try marinating in the spices and seasonings with a bit of oil minus the salt or salty sauces (at the very least, reduce the amount of salt in the marinade). If you have a chamber vacuum, you can marinate in the sous vide packaging under vacuum which will lead to more intense flavor using a lot less marinade. After sous vide cooking, apply a small amount of your salt or salty sauces immediately before searing and serving the pork." />
  <row Id="27839" PostHistoryTypeId="5" PostId="13389" RevisionGUID="e4e6d61a-9655-4f28-8f9f-fdfdd4022c5c" CreationDate="2011-03-23T23:15:46.610" UserId="1672" Comment="added 880 characters in body" Text="Judging by the nutrition information I can easily find (for example, from [nutritiondata.self.com][1]), frozen spinach is generally cooked by boiling and draining. That's pretty much what I'd have guessed; it's certainly the easy way to cook things.&#xD;&#xA;&#xD;&#xA;Unfortunately, that means that some nutrients are lost with the discarded water. I doubt it'd be different for any other green leafy vegetable - though it's certainly much harder to find frozen mustard greens!&#xD;&#xA;&#xD;&#xA;The nutrition information for fresh spinach is for fresh, raw spinach; if you boiled and drained it, you'd make the same sacrifice that the frozen spinach has.&#xD;&#xA;&#xD;&#xA;As for your generalization, freezing vegetables and fruits does preserve most things pretty well - but only what's actually left in them when they get frozen! And while transporting fresh vegetables around can cost you some &quot;freshness&quot;, it's not going to affect minerals. Some vitamins could be lost by breaking down (I'm not an expert here, but it seems possible) since they're more complex molecules, but minerals are just single elements. Those iron atoms won't fall out of the spinach on the way, and they're certainly not going to be transmuted, either!&#xD;&#xA;&#xD;&#xA;Edit: Essentially what's been said in the comments is that the USDA nutrition facts say that &quot;Spinach, frozen, chopped or leaf, cooked, boiled, drained&quot; has about half as much iron as &quot;Spinach, cooked, boiled, drained&quot;. A discrepancy, indeed, though not the same one cited in the question. My interpretation here is that the frozen spinach is simply not cooked in the same way (boiled and drained more thoroughly) as the non-frozen.&#xD;&#xA;&#xD;&#xA;An alternative, proposed by Adisak, is that the frozen spinach nutrition means that you've taken the already-cooked, frozen spinach and boiled it *again* and drained away even more nutrients. This seems unlikely; frozen spinach is already cooked, so there's no reason for the nutrition information to assume that you'll boil it over again. The description (it seems to me) is referring to the cooking that took place *before* it was frozen.&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2631/2" />
  <row Id="27840" PostHistoryTypeId="5" PostId="13398" RevisionGUID="7b3c5ef2-11ce-4bb0-a18e-ee7e037751e3" CreationDate="2011-03-23T23:18:01.200" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [When to refrigerate bottled sauces?](http://cooking.stackexchange.com/questions/11634/when-to-refrigerate-bottled-sauces)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I spent a few years living in Asia (Japan and the Philippines) while in the military.  I never refrigerated soy sauce while over there and just happened to look at the bottle today and it says &quot;refrigerate after opening for quality&quot;.  Any thoughts on this?" />
  <row Id="27841" PostHistoryTypeId="10" PostId="13398" RevisionGUID="92ee2d99-f935-4fd4-bd12-abacc01eb3cc" CreationDate="2011-03-23T23:18:00.997" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="27842" PostHistoryTypeId="6" PostId="3629" RevisionGUID="a83a5979-54a9-423b-afcd-1788b2c57d97" CreationDate="2011-03-23T23:21:48.187" UserId="41" Comment="edited tags" Text="&lt;pork&gt;&lt;sous-vide&gt;&lt;pork-chops&gt;" />
  <row Id="27843" PostHistoryTypeId="25" PostId="13395" RevisionGUID="32e131c1-8933-48a4-8cc5-502672e9b2ad" CreationDate="2011-03-23T23:23:30.667" Comment="http://twitter.com/#!/StackCooking/status/50699219790598144" />
  <row Id="27844" PostHistoryTypeId="2" PostId="13401" RevisionGUID="ff93319a-5c86-4e52-a469-99c405a3ebac" CreationDate="2011-03-23T23:27:08.280" UserId="4873" Text="Not all sous vide appliances use a liquid water bath (with or without an immersion circulator).  Indeed there are several steam ovens that are suitable to use for sous vide including at least one that is specifically designed for sous vide cooking - The [Chef Touch System][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sousvidecooking.org/chef-touch-system-the-all-in-one-sous-vide-cooking-at-home-solution-from-kitchenaid/" />
  <row Id="27845" PostHistoryTypeId="25" PostId="13398" RevisionGUID="2486f8f3-06ad-4127-8dd9-6322409ec05b" CreationDate="2011-03-24T02:23:30.877" Comment="http://twitter.com/#!/StackCooking/status/50744519154610176" />
  <row Id="27846" PostHistoryTypeId="2" PostId="13402" RevisionGUID="2b8af4e2-1624-4d5d-bc50-056c5e909783" CreationDate="2011-03-24T02:44:21.980" UserId="3972" Text="Most recipes I see that use miso require rather small amounts.  As I don't want to waste a lot of miso, I would like to know how to store miso long term.  Particularly, I want to know if I can freeze miso, as that seems like it would be the longest term solution.  I don't know if this will damage it, though.  If the fridge or pantry is the best option, how long will it last?" />
  <row Id="27847" PostHistoryTypeId="1" PostId="13402" RevisionGUID="2b8af4e2-1624-4d5d-bc50-056c5e909783" CreationDate="2011-03-24T02:44:21.980" UserId="3972" Text="How to store Miso" />
  <row Id="27848" PostHistoryTypeId="3" PostId="13402" RevisionGUID="2b8af4e2-1624-4d5d-bc50-056c5e909783" CreationDate="2011-03-24T02:44:21.980" UserId="3972" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;" />
  <row Id="27849" PostHistoryTypeId="2" PostId="13403" RevisionGUID="d44cbbf7-3f9e-4987-880f-fe62df68e235" CreationDate="2011-03-24T03:48:00.807" UserId="1415" Text="storing in the fridge works well for me. it lasts indefinitely that way. i've never had the taste go weird, or see it get moldy, or anything like that." />
  <row Id="27850" PostHistoryTypeId="2" PostId="13404" RevisionGUID="b1bb422a-a988-4a8f-af80-830885480e44" CreationDate="2011-03-24T04:58:26.890" UserId="5403" Text="Hi I want to make some jelly sweets like Gummy Bears or Jelly Babies but I want to substitute the sugar with something lower in calories. I know it probably isn't possible but was thinking more jelly (gums etc) less sugar (stevia for sweetness) and using natural flavour and colour extracts. Any ideas?? Carol" />
  <row Id="27851" PostHistoryTypeId="1" PostId="13404" RevisionGUID="b1bb422a-a988-4a8f-af80-830885480e44" CreationDate="2011-03-24T04:58:26.890" UserId="5403" Text="sugar free or stevia/low cal fruit jellie sweets (like Gummy Bears)" />
  <row Id="27852" PostHistoryTypeId="3" PostId="13404" RevisionGUID="b1bb422a-a988-4a8f-af80-830885480e44" CreationDate="2011-03-24T04:58:26.890" UserId="5403" Text="&lt;fruit&gt;&lt;sugar&gt;&lt;jelly&gt;&lt;pectin&gt;" />
  <row Id="27853" PostHistoryTypeId="2" PostId="13405" RevisionGUID="449a3584-a48d-459d-9e1a-6af837a9db96" CreationDate="2011-03-24T06:12:00.690" UserId="5272" Text="I usually buy ready made pizza base and use them for baking pizzas. All of my pizzas are have very hard and crispy outer crust? Why so? I thought of brushing some oil on pizza base before I bake them but no help. I use a convection microwave oven. " />
  <row Id="27854" PostHistoryTypeId="1" PostId="13405" RevisionGUID="449a3584-a48d-459d-9e1a-6af837a9db96" CreationDate="2011-03-24T06:12:00.690" UserId="5272" Text="why my pizza crusts gets hard?" />
  <row Id="27855" PostHistoryTypeId="3" PostId="13405" RevisionGUID="449a3584-a48d-459d-9e1a-6af837a9db96" CreationDate="2011-03-24T06:12:00.690" UserId="5272" Text="&lt;baking&gt;&lt;pizza&gt;" />
  <row Id="27856" PostHistoryTypeId="2" PostId="13406" RevisionGUID="60b596e1-b05c-4994-ad43-6881cd163aba" CreationDate="2011-03-24T07:00:04.170" UserId="5403" Text="I blend methyl cellulose for cosmetic products and I was thinking it could be edible? Is that so? I use the fine powder. I make nice thick gels and want to make an edible gel but no sugar. Just stevia and fruit flavours. Am thinking using other gels or gums too. Any other mad professors out there?" />
  <row Id="27857" PostHistoryTypeId="1" PostId="13406" RevisionGUID="60b596e1-b05c-4994-ad43-6881cd163aba" CreationDate="2011-03-24T07:00:04.170" UserId="5403" Text="methyl cellulose" />
  <row Id="27858" PostHistoryTypeId="3" PostId="13406" RevisionGUID="60b596e1-b05c-4994-ad43-6881cd163aba" CreationDate="2011-03-24T07:00:04.170" UserId="5403" Text="&lt;fruit&gt;&lt;sugar&gt;&lt;syrup&gt;&lt;jelly&gt;&lt;pectin&gt;" />
  <row Id="27860" PostHistoryTypeId="2" PostId="13408" RevisionGUID="9ea277ba-578c-4085-ada3-1ff4353f766a" CreationDate="2011-03-24T11:09:15.673" UserId="5403" Text="**Gummy candy is essentially just water, sugar, gelatin, and a few other additives like food colouring**. says Aaronut last year&#xD;&#xA;&#xD;&#xA;So if I don't want any calories or low calories it seems xylitol may be a good sugar substitute? I hadn't realised it was a natural product as the name makes it seem like a man made chemical. I must check to see if it also has a laxative effect if eaten in quantity.&#xD;&#xA;&#xD;&#xA;So I will experiment with gelatine concentrations and water ratios. Colour and flavour I have under control. &#xD;&#xA;&#xD;&#xA;Will my fruit gums benefit from other gums or thickeners added to the recipe? Or citric acid, wheat starch etc? &#xD;&#xA;&#xD;&#xA;I am new to confectionery but making food stuffs and making cosmetics seems to be a kindred talent. Let's see if I am up to the task. Can't be too hard can it??? LOL" />
  <row Id="27861" PostHistoryTypeId="1" PostId="13408" RevisionGUID="9ea277ba-578c-4085-ada3-1ff4353f766a" CreationDate="2011-03-24T11:09:15.673" UserId="5403" Text="sugar substitute" />
  <row Id="27862" PostHistoryTypeId="3" PostId="13408" RevisionGUID="9ea277ba-578c-4085-ada3-1ff4353f766a" CreationDate="2011-03-24T11:09:15.673" UserId="5403" Text="&lt;fruit&gt;&lt;sugar&gt;&lt;candy&gt;&lt;coloring&gt;" />
  <row Id="27863" PostHistoryTypeId="6" PostId="13406" RevisionGUID="404556ce-39e5-4962-ab00-48708c388e6b" CreationDate="2011-03-24T11:48:30.840" UserId="1816" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;gelling-agents&gt;" />
  <row Id="27864" PostHistoryTypeId="2" PostId="13409" RevisionGUID="6f894a0d-c07f-42f2-a2f6-0f0e71535508" CreationDate="2011-03-24T12:23:41.807" UserId="4489" Text="[This (e)Book][1] has a number of recipes involving meythlcellulose (a.k.a. methyocel), including:&#xD;&#xA;&#xD;&#xA; - noodles (cream cheese, olive oil, parsley)&#xD;&#xA; - foams (generic, carrot)&#xD;&#xA; - marshmallows&#xD;&#xA; - puddings&#xD;&#xA; - hot ice cream (vanilla, Bailey's)&#xD;&#xA; - burgers&#xD;&#xA; - films (mozzarella, etc)&#xD;&#xA; - and more&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://cdn.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf" />
  <row Id="27866" PostHistoryTypeId="5" PostId="13404" RevisionGUID="4b615e21-5246-4444-934b-961cd45c80c4" CreationDate="2011-03-24T13:36:50.443" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [sugar substitute](http://cooking.stackexchange.com/questions/13408/sugar-substitute)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hi I want to make some jelly sweets like Gummy Bears or Jelly Babies but I want to substitute the sugar with something lower in calories. I know it probably isn't possible but was thinking more jelly (gums etc) less sugar (stevia for sweetness) and using natural flavour and colour extracts. Any ideas?? Carol" />
  <row Id="27867" PostHistoryTypeId="10" PostId="13404" RevisionGUID="c5f5dd54-ffb0-4743-85fe-7f1ffa797d2a" CreationDate="2011-03-24T13:36:50.180" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="27868" PostHistoryTypeId="5" PostId="13405" RevisionGUID="3fd5c219-3efb-43f6-be89-e04ac3f73745" CreationDate="2011-03-24T13:37:03.260" UserId="1870" Comment="Fixed grammar" Text="I usually buy ready made pizza base and use them for baking pizzas. All of my pizzas gets a very hard and crispy outer crust? Why so? I thought of brushing some oil on the pizza base before I bake them but no help. I use a convection microwave oven. " />
  <row Id="27869" PostHistoryTypeId="4" PostId="13405" RevisionGUID="3fd5c219-3efb-43f6-be89-e04ac3f73745" CreationDate="2011-03-24T13:37:03.260" UserId="1870" Comment="Fixed grammar" Text="Why do my pizzas get such hard crusts?" />
  <row Id="27870" PostHistoryTypeId="24" PostId="13405" RevisionGUID="3fd5c219-3efb-43f6-be89-e04ac3f73745" CreationDate="2011-03-24T13:37:03.260" Comment="Proposed by 1870 approved by 67 edit id of 60" />
  <row Id="27871" PostHistoryTypeId="25" PostId="13408" RevisionGUID="1a1d9b4f-c6b5-4a40-9d4b-08177dbde162" CreationDate="2011-03-24T14:23:31.003" Comment="http://twitter.com/#!/StackCooking/status/50925713766879232" />
  <row Id="27872" PostHistoryTypeId="2" PostId="13410" RevisionGUID="6527ae9f-bac5-4d4c-995e-66ad08b507da" CreationDate="2011-03-24T14:32:29.577" UserId="670" Text="I picked up what I believe to be an old cast iron Crêpe pan at the thrift store. I made a batter, and its consistency seems like what I made in the past when using a frying pan. This time, however, I can only get these octopus looking things, or worse, batter all over the stove top.&#xD;&#xA;![Crepe Pan][1]&#xD;&#xA;&#xD;&#xA;The picture doesn't help, but the dome is maybe an inch high and eight inches in diameter.&#xD;&#xA;&#xD;&#xA;![Octopus Crepes][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/iXA9J.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/FyrCt.jpg&#xD;&#xA;Searching around, it looks like this implement is a little out-of-date and arcane at this point. So how do you do this, anyhow?" />
  <row Id="27873" PostHistoryTypeId="1" PostId="13410" RevisionGUID="6527ae9f-bac5-4d4c-995e-66ad08b507da" CreationDate="2011-03-24T14:32:29.577" UserId="670" Text="How do I use a convex crepe pan?" />
  <row Id="27874" PostHistoryTypeId="3" PostId="13410" RevisionGUID="6527ae9f-bac5-4d4c-995e-66ad08b507da" CreationDate="2011-03-24T14:32:29.577" UserId="670" Text="&lt;stove&gt;&lt;batter&gt;&lt;crepe&gt;" />
  <row Id="27875" PostHistoryTypeId="2" PostId="13411" RevisionGUID="7a8fabc4-b8af-4741-9e6f-1338179c1b55" CreationDate="2011-03-24T15:07:55.990" UserId="4194" Text="Crepe batter is very thin, not much thicker than whole milk. Experiment with different batters, and also the temperature of the pan." />
  <row Id="27876" PostHistoryTypeId="2" PostId="13412" RevisionGUID="264a8d89-6b5e-4d7b-8b1c-e9560f5da3c3" CreationDate="2011-03-24T16:32:33.140" UserId="1816" Text="As far as I can tell what you *don't* do is pour the batter onto the pan.  What you *do* do is dip the warmed pan into batter (I'd think you stick just the cooking surface into the batter, not the whole thing) and put it back on your burner to cook a crepe quickly.&#xD;&#xA;&#xD;&#xA;See the product description on [this convex pan on amazon][1] and [this vintage pan on ebay][2] for where I got my information.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Nordic-Ware-2-Inch-French-Crepe/dp/B00005NCX0&#xD;&#xA;  [2]: http://cgi.ebay.com/Vintage-CREPE-PAN-Aluminum-CONVEX-COOKING-SURFACE-/110654026744" />
  <row Id="27877" PostHistoryTypeId="2" PostId="13413" RevisionGUID="90b8f964-30fd-4d4d-b101-af6b89fed2ea" CreationDate="2011-03-24T16:57:08.677" UserId="4236" Text="I made some broccoli cheese soup the other night and I have a few cups of leftover (homemade) chicken stock. I don't want to waste the stock, nor do I want to go to the grocery store if I don't have to.&#xD;&#xA;&#xD;&#xA;Here's what I have in the kitchen. The only two ingredients I have to use are the chicken and the stock.&#xD;&#xA;&#xD;&#xA; - A few cups of chicken stock&#xD;&#xA; - Some leftover chicken from when I made the stock&#xD;&#xA; - About 2 cups of cream&#xD;&#xA; - Cheddar cheese&#xD;&#xA; - Frozen peas&#xD;&#xA; - Frozen green beans&#xD;&#xA; - Carrots&#xD;&#xA; - An onion&#xD;&#xA; - A sweet potato&#xD;&#xA; - Various pastas&#xD;&#xA; - Standard spices, eggs, milk, bread - things you always have&#xD;&#xA;&#xD;&#xA;Think anything can be made out of some combination of those items? I'm tight on cash and time, so if your suggestions involve any other ingredients, please keep that in mind.&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="27878" PostHistoryTypeId="1" PostId="13413" RevisionGUID="90b8f964-30fd-4d4d-b101-af6b89fed2ea" CreationDate="2011-03-24T16:57:08.677" UserId="4236" Text="What kind of soup can I make with these ingredients?" />
  <row Id="27879" PostHistoryTypeId="3" PostId="13413" RevisionGUID="90b8f964-30fd-4d4d-b101-af6b89fed2ea" CreationDate="2011-03-24T16:57:08.677" UserId="4236" Text="&lt;soup&gt;" />
  <row Id="27880" PostHistoryTypeId="2" PostId="13414" RevisionGUID="9715493a-27c1-4981-bdeb-b386bb53fce8" CreationDate="2011-03-24T17:10:17.250" UserId="4853" Text="A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap in the pot, but it didn't really help. Any other ideas?" />
  <row Id="27881" PostHistoryTypeId="1" PostId="13414" RevisionGUID="9715493a-27c1-4981-bdeb-b386bb53fce8" CreationDate="2011-03-24T17:10:17.250" UserId="4853" Text="How do I get rid of burn marks in my pots?" />
  <row Id="27882" PostHistoryTypeId="3" PostId="13414" RevisionGUID="9715493a-27c1-4981-bdeb-b386bb53fce8" CreationDate="2011-03-24T17:10:17.250" UserId="4853" Text="&lt;cleaning&gt;&lt;pot&gt;&lt;burn&gt;" />
  <row Id="27883" PostHistoryTypeId="2" PostId="13415" RevisionGUID="e8a0e800-6437-4fbd-b66a-375509519c2f" CreationDate="2011-03-24T17:17:01.230" UserId="123" Text="I'm sure you could make some sort of chicken noodle soup with your chicken broth, chicken, vegetables, and some pasta." />
  <row Id="27884" PostHistoryTypeId="2" PostId="13416" RevisionGUID="3f318ec9-134c-4542-baf3-1ae958ae5d5c" CreationDate="2011-03-24T17:28:17.497" UserId="5410" Text="Make a paste of baking soda and scrub with a green scrubby pad. Also The Pampered Chef sells a stainless cleaner that works great on all stainless pans. (In the interest of full disclosure, I am a Pampered Chef Consultant and use it on my pans all the time)" />
  <row Id="27885" PostHistoryTypeId="2" PostId="13417" RevisionGUID="a1c5146a-88f4-4566-87a0-40a443c8a1e5" CreationDate="2011-03-24T17:35:46.133" UserId="5411" Text="What's the best method to poach an egg?" />
  <row Id="27886" PostHistoryTypeId="1" PostId="13417" RevisionGUID="a1c5146a-88f4-4566-87a0-40a443c8a1e5" CreationDate="2011-03-24T17:35:46.133" UserId="5411" Text="How to properly poach an egg?" />
  <row Id="27887" PostHistoryTypeId="3" PostId="13417" RevisionGUID="a1c5146a-88f4-4566-87a0-40a443c8a1e5" CreationDate="2011-03-24T17:35:46.133" UserId="5411" Text="&lt;eggs&gt;" />
  <row Id="27888" PostHistoryTypeId="2" PostId="13418" RevisionGUID="050ac05f-22b7-42e3-a9c9-0c6fe68ab02b" CreationDate="2011-03-24T17:43:13.740" UserId="3630" Text="I copy / pasted this, as it is the guide I have used, and it is wonderful:&#xD;&#xA;&#xD;&#xA;First: Lose the big pot of water. Instead, retrieve a medium-sized skillet (10-inch diameter) that has a lid. If your skillet doesn't have a matching lid, try on some of your other lids -- one of them is bound to do the job. If not, you can cover the skillet with a baking sheet or large dinner plate. All right, go to the sink and fill the skillet with about 3 inches of water -- that's all. Put the skillet on high heat. Cover it to speed up the heating time. Meanwhile, for 4 eggs, crack one each into four small cups or bowls. You can use coffee cups, little Asian tea cups, custard cups or the little poaching cups that from the poaching set you will no longer be using.&#xD;&#xA;&#xD;&#xA;Second: Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add one tablespoon of plain vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water. When the salt goes in, it will actually raise the temperature of the water. Watch the bubbles. I happen to like the vinegar taste on the finished egg. If you don't, put the finished poached eggs in a bowl of water. This stops the cooking and washes away the vinegar. If you like the vinegar, try a splash of herbal, apple cider, or sherry vinegar.&#xD;&#xA;&#xD;&#xA;Third: Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. While the eggs cook, you have the time to make four pieces of toast, set the table, wash the empty cups, and put the buttered toast on plates. When the timer goes off, remove the cover. Ah! Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of toast. And there you have it. Perfect poached eggs actually cooked in residual heat and not in the literal sense of the term, poached at all." />
  <row Id="27889" PostHistoryTypeId="2" PostId="13419" RevisionGUID="3fcf4866-4ae9-4be3-a32d-e6f9cac9fdf7" CreationDate="2011-03-24T17:44:15.533" UserId="5412" Text="I've always used a wide deep saute pan or pot, and&#xD;&#xA; &#xD;&#xA; 1. boil the water in pan&#xD;&#xA; 1. (optional) salt it&#xD;&#xA; 1. crack egg carefully in small bowl or ramekin&#xD;&#xA; 1. swirl the boiling into a vortex.&#xD;&#xA; 1. drop egg in center of whirlpool.&#xD;&#xA; 1. cook to desired doneness&#xD;&#xA; 1. (optional) cut any stringy bits off the resulting poached egg&#xD;&#xA; 1. (optional) pinch of salt, pinch of pepper&#xD;&#xA;" />
  <row Id="27890" PostHistoryTypeId="5" PostId="13413" RevisionGUID="120cf2e1-67bb-46f6-a14f-ee686fbf5258" CreationDate="2011-03-24T17:49:37.057" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How does one find recipes given an ingredient rather than the recipe name?](http://cooking.stackexchange.com/questions/12736/how-does-one-find-recipes-given-an-ingredient-rather-than-the-recipe-name)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I made some broccoli cheese soup the other night and I have a few cups of leftover (homemade) chicken stock. I don't want to waste the stock, nor do I want to go to the grocery store if I don't have to.&#xD;&#xA;&#xD;&#xA;Here's what I have in the kitchen. The only two ingredients I have to use are the chicken and the stock.&#xD;&#xA;&#xD;&#xA; - A few cups of chicken stock&#xD;&#xA; - Some leftover chicken from when I made the stock&#xD;&#xA; - About 2 cups of cream&#xD;&#xA; - Cheddar cheese&#xD;&#xA; - Frozen peas&#xD;&#xA; - Frozen green beans&#xD;&#xA; - Carrots&#xD;&#xA; - An onion&#xD;&#xA; - A sweet potato&#xD;&#xA; - Various pastas&#xD;&#xA; - Standard spices, eggs, milk, bread - things you always have&#xD;&#xA;&#xD;&#xA;Think anything can be made out of some combination of those items? I'm tight on cash and time, so if your suggestions involve any other ingredients, please keep that in mind.&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="27891" PostHistoryTypeId="10" PostId="13413" RevisionGUID="f20dff91-47b9-43ba-a1c4-0295c5411738" CreationDate="2011-03-24T17:49:36.837" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27892" PostHistoryTypeId="5" PostId="13417" RevisionGUID="13476f27-6435-44e6-9f9a-599af20c5012" CreationDate="2011-03-24T17:52:01.283" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How should I poach an egg?](http://cooking.stackexchange.com/questions/11/how-should-i-poach-an-egg)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;What's the best method to poach an egg?" />
  <row Id="27893" PostHistoryTypeId="10" PostId="13417" RevisionGUID="5e30387c-8b30-45ae-be3b-7bbfb45ac714" CreationDate="2011-03-24T17:52:01.110" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27894" PostHistoryTypeId="5" PostId="13414" RevisionGUID="c1cbb9b0-0a37-4b85-b371-c6bd321099d4" CreationDate="2011-03-24T17:57:53.867" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How can brown stains be removed from pots and pans?](http://cooking.stackexchange.com/questions/2880/how-can-brown-stains-be-removed-from-pots-and-pans)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap in the pot, but it didn't really help. Any other ideas?" />
  <row Id="27895" PostHistoryTypeId="10" PostId="13414" RevisionGUID="41ecf101-562e-43a2-8c60-cf1e27b77ac9" CreationDate="2011-03-24T17:57:53.647" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27896" PostHistoryTypeId="5" PostId="13414" RevisionGUID="cf6b91a9-4427-47fc-a65d-6cf43e878bb8" CreationDate="2011-03-24T17:59:59.857" UserId="60" Comment="edited tags" Text="&gt; **Possible Duplicates:**  &#xD;&#xA;&gt; [How can brown stains be removed from pots and pans?](http://cooking.stackexchange.com/q/2880/60)  &#xD;&#xA;&gt; [How to keep my stainless steel skillet clean?](http://cooking.stackexchange.com/q/5841/60)&#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;A couple of times I've left things cooking a drop too long - and all the water evaporated and the food started to burn. Once it was potatoes; once apples. Both times I caught it pretty quickly and most of it came off, but now I'm left with slight scorch marks on the bottom and one of the sides of my pot - small burnt-looking black patches. Is there anything to do to get rid of them? (The pot is made of stainless steel.) I've tried cooking water and dishwashing soap in the pot, but it didn't really help. Any other ideas?" />
  <row Id="27897" PostHistoryTypeId="6" PostId="13414" RevisionGUID="cf6b91a9-4427-47fc-a65d-6cf43e878bb8" CreationDate="2011-03-24T17:59:59.857" UserId="60" Comment="edited tags" Text="&lt;cleaning&gt;&lt;pot&gt;&lt;stainless-steel&gt;" />
  <row Id="27898" PostHistoryTypeId="5" PostId="13406" RevisionGUID="06a5e4ee-1702-490f-891f-5ce3477e341d" CreationDate="2011-03-24T18:02:45.967" UserId="1685" Comment="I propose these edits to make this more of a clear question, and less of a discussion-opener.  " Text="I blend methyl cellulose for cosmetic products (I use the fine powder). Is methyl cellulose edible?  I want to make an edible gel without sugar; just stevia and fruit flavours.  " />
  <row Id="27899" PostHistoryTypeId="4" PostId="13406" RevisionGUID="06a5e4ee-1702-490f-891f-5ce3477e341d" CreationDate="2011-03-24T18:02:45.967" UserId="1685" Comment="I propose these edits to make this more of a clear question, and less of a discussion-opener.  " Text="Is methyl cellulose edible?" />
  <row Id="27900" PostHistoryTypeId="24" PostId="13406" RevisionGUID="06a5e4ee-1702-490f-891f-5ce3477e341d" CreationDate="2011-03-24T18:02:45.967" Comment="Proposed by 1685 approved by 60 edit id of 61" />
  <row Id="27901" PostHistoryTypeId="2" PostId="13420" RevisionGUID="59c34500-dadb-42f3-a8f8-6c5c91d69ed9" CreationDate="2011-03-24T20:02:53.303" UserId="4638" Text="The way you describe it, it sounds as if your oven uses microwave radiation while you are baking the pizza. This is obviously a bad idea, but a manufacturer could just add &quot;pizza setting&quot; as a selling point, without making a reasonable implementation. Or maybe the oven is OK, but the user interface is confusing and you somehow don't switch on the right setting. &#xD;&#xA;&#xD;&#xA;First, try to find out if the oven is supposed to turn off the radiation while baking pizza. If this isn't described clearly in the users' manual, call technical support and ask them. If it is not supposed to turn it off, your last chance is that the oven has the possibility to manually override the setting and turn off the radiation. Else, this oven is not suited for pizzas or any other kind of dough. &#xD;&#xA;&#xD;&#xA;If the oven is supposed to turn the radiation off, and you are sure you have selected all the correct options for it to do so, but your crust is still too hard, then the oven is probably defective and radiates microwaves when it shouldn't. Sadly, I don't know any way to test for that (theoretically, you could put a small piece of metal in it and look for sparks, but you risk damaging the oven that way.). Maybe if you have a friend with access to a physics or a sepcialized photography lab, they could find you some microwave sensitive film, but the probability is slim. &#xD;&#xA;&#xD;&#xA;If you somehow find out that the microwave definitely isn't nuking the pizza, the only other problem I can think of is that it probably gets too dry when baking. You could try baking a thicker pizza (put two pure bases on each other and roll them a bit with the rolling pin, they should combine) and/or adding more sauce and fluid toppings/cheese. Or reduce the baking time. But it would take a lot of drying to make the crust unpleasantly hard, so I am 90% sure your problem is caused by microwaves. " />
  <row Id="27902" PostHistoryTypeId="2" PostId="13421" RevisionGUID="36945ca9-193e-4347-a220-fee866af58d5" CreationDate="2011-03-24T20:56:21.623" UserId="2954" Text="I found an exciting solution to my protein problem! The problem with answers so far is that they are too Western-biased, you cannot find supermarkets everywhere but now a very good versatile tip coming. United Nations' suborganization FAO has a goal to increase the protein intake from insects because:&#xD;&#xA;&#xD;&#xA;&gt; Of the hundreds of insect species&#xD;&#xA;&gt; reportedly eaten as human food, the&#xD;&#xA;&gt; most common come from four main insect&#xD;&#xA;&gt; groups: beetles; ants, bees and wasps;&#xD;&#xA;&gt; grasshoppers and crickets; and moths&#xD;&#xA;&gt; and butterflies. As a food source,&#xD;&#xA;&gt; insects are highly nutritious. **Some&#xD;&#xA;&gt; insects have as much protein as meat&#xD;&#xA;&gt; and fish.** In dried form, insects have&#xD;&#xA;&gt; often twice the protein of fresh raw&#xD;&#xA;&gt; meat and fish, but usually not more&#xD;&#xA;&gt; than dried or grilled meat and fish.&#xD;&#xA;&gt; **Some insects, especially in the larval&#xD;&#xA;&gt; stage, are also rich in fat and&#xD;&#xA;&gt; contain important vitamins and&#xD;&#xA;&gt; minerals.** ([Source][1])&#xD;&#xA;&#xD;&#xA;Guess how excited I am: frugal, low-cost and reusable solution! Good after sport -- and it is positive to cut some greenhouse gases. Now the challenge is to find out how to get them, editable species, their cooking and their preservation. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fao.org/newsroom/en/news/2008/1000791/index.html" />
  <row Id="27903" PostHistoryTypeId="2" PostId="13422" RevisionGUID="1f513cb5-6389-4809-a11f-6da0b2dd4532" CreationDate="2011-03-24T21:13:35.220" UserId="2954" Text="I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff. Touring is a bit like camping but with longer distances and a bike. So how do you cook insects? How can I know whether insects are editable? Is it possible to eat all types of insects if I cook them in some way? Can I mix insects such as worms, butterflies and bees? I carry a storm heater, running in ethanol-stuff, and a small bottle of oil. How would you cook insects with such equipments? If someone has practical experience on this topic, I am also interested how you manage insects' cooking like preservation, harvesting and such things but try to keep focus on cooking.&#xD;&#xA;&#xD;&#xA;**Related but not the same**&#xD;&#xA;&#xD;&#xA; 1. [Cheap sources of protein?][1]&#xD;&#xA; 2. [Food during touring?][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8332/cheap-sources-of-protein&#xD;&#xA;  [2]: http://bicycles.stackexchange.com/questions/2950/food-during-touring" />
  <row Id="27904" PostHistoryTypeId="1" PostId="13422" RevisionGUID="1f513cb5-6389-4809-a11f-6da0b2dd4532" CreationDate="2011-03-24T21:13:35.220" UserId="2954" Text="How to cook insects?" />
  <row Id="27905" PostHistoryTypeId="3" PostId="13422" RevisionGUID="1f513cb5-6389-4809-a11f-6da0b2dd4532" CreationDate="2011-03-24T21:13:35.220" UserId="2954" Text="&lt;budget-cooking&gt;" />
  <row Id="27906" PostHistoryTypeId="5" PostId="13421" RevisionGUID="61b242b9-32ff-47d2-94cc-e30c8a7da87f" CreationDate="2011-03-24T21:24:48.803" UserId="2954" Comment="added 106 characters in body" Text="I found an exciting solution to my protein problem! The problem with answers so far is that they are too Western-biased, you cannot find supermarkets everywhere but now a very good versatile tip coming. United Nations' suborganization FAO has a goal to increase the protein intake from insects because:&#xD;&#xA;&#xD;&#xA;&gt; Of the hundreds of insect species&#xD;&#xA;&gt; reportedly eaten as human food, the&#xD;&#xA;&gt; most common come from four main insect&#xD;&#xA;&gt; groups: beetles; ants, bees and wasps;&#xD;&#xA;&gt; grasshoppers and crickets; and moths&#xD;&#xA;&gt; and butterflies. As a food source,&#xD;&#xA;&gt; insects are highly nutritious. **Some&#xD;&#xA;&gt; insects have as much protein as meat&#xD;&#xA;&gt; and fish.** In dried form, insects have&#xD;&#xA;&gt; often twice the protein of fresh raw&#xD;&#xA;&gt; meat and fish, but usually not more&#xD;&#xA;&gt; than dried or grilled meat and fish.&#xD;&#xA;&gt; **Some insects, especially in the larval&#xD;&#xA;&gt; stage, are also rich in fat and&#xD;&#xA;&gt; contain important vitamins and&#xD;&#xA;&gt; minerals.** ([Source][1])&#xD;&#xA;&#xD;&#xA;Guess how excited I am: frugal, low-cost and reusable solution! Good after sport -- and it is positive to cut some greenhouse gases. Now the challenge is to find out how to get them, editable species, their cooking and their preservation. More about cooking [here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fao.org/newsroom/en/news/2008/1000791/index.html&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/13422/how-to-cook-insects" />
  <row Id="27907" PostHistoryTypeId="2" PostId="13423" RevisionGUID="d68d031e-2cdd-402c-bc83-42ba96f67085" CreationDate="2011-03-24T21:48:09.477" UserId="3688" Text="I tend to use those solid blocks of dried coconut milk. You add warm water yourself to make a paste as thick as you like. It thickens as it cooks too so best to make it a touch runnier than you want it to end up. Unlike the tinned stuff it rarely separates." />
  <row Id="27908" PostHistoryTypeId="2" PostId="13424" RevisionGUID="842c3929-1d27-413c-86dd-44c14526bb8c" CreationDate="2011-03-24T22:03:18.667" UserId="4489" Text="I was considering slow-cooking pork with pineapple, but was concerned on the effect the pineapple might have on the texture of the meat. I understand that both bromelain and acid can deteriorate the texture of meat. Is the concern legit in this case?" />
  <row Id="27909" PostHistoryTypeId="1" PostId="13424" RevisionGUID="842c3929-1d27-413c-86dd-44c14526bb8c" CreationDate="2011-03-24T22:03:18.667" UserId="4489" Text="Effect of pineapple" />
  <row Id="27910" PostHistoryTypeId="3" PostId="13424" RevisionGUID="842c3929-1d27-413c-86dd-44c14526bb8c" CreationDate="2011-03-24T22:03:18.667" UserId="4489" Text="&lt;pork&gt;&lt;pineapple&gt;" />
  <row Id="27911" PostHistoryTypeId="2" PostId="13425" RevisionGUID="802bea88-20f9-464e-922a-8380fdd2cc58" CreationDate="2011-03-24T22:04:26.840" UserId="5060" Text="[How to Cook Insects for Food][1]  &#xD;&#xA;I doubt many people here have practical knowledge in this case.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_2341567_cook-insects-food.html" />
  <row Id="27912" PostHistoryTypeId="2" PostId="13426" RevisionGUID="4fb8c2fb-a932-444d-ba42-35e57cb4232c" CreationDate="2011-03-24T22:24:34.730" UserId="123" Text="I don't know if insects are really a great viable alternative for touring. You'd need to collect a lot of them to make a decent meal and it would take a decent amount of time and energy, but with that in mind on to the actual question:&#xD;&#xA;&#xD;&#xA;There are plenty of ways to cook insects. You can toast them, fry them, grind them and mix with other stuff, etc. With the equipment you have I would probably go for toasting.&#xD;&#xA;&#xD;&#xA;You might want a field guide of some sorts to determine which are edible. There are more species of insects in the world than anything else so this isn't really something that is too practical to answer here. I also don't know where you are. Grasshoppers and ants are probably generally safe bets, though.&#xD;&#xA;&#xD;&#xA;Not all types are safe to eat. Many insects are poisonous or toxic to some degree. No amount of cooking will change that in some varieties. Again, a field guide for your local area would be your best bet.&#xD;&#xA;&#xD;&#xA;Mixing edible insect types shouldn't be a problem. It's kind of like asking if it's OK to mix different types of edible vegetables or meats. It may not make for the most appealing meal, but you're eating insects so that might not be your primary concern anyways. On a side note, trying to catch bees for food just seems like a really bad idea." />
  <row Id="27913" PostHistoryTypeId="2" PostId="13427" RevisionGUID="b8cb429b-312e-4458-bea1-dd659097dace" CreationDate="2011-03-24T22:26:47.010" UserId="3203" Text="What country are you in?&#xD;&#xA;&#xD;&#xA;Every country has some edible insects. Most are terrible. some are toxic, or have toxic parts that must be removed first. This knowledge is hard won, and not readily available. Traditional local people are your best source of information (though the Coke and McD's culture has killed that in most parts of the world)&#xD;&#xA;&#xD;&#xA;In New Zealand they have the Huhu grub, and in Australia the Witchetty grub. Both of which are edible raw or cooked (roasted on hot coals for a few minutes). They have slightly nutty flavours&#xD;&#xA;&#xD;&#xA;These are both soft wood eating larvae around 5 to 10 cm in length, quite plump and juicy. Such insects can be found around the world. But not all are edible&#xD;&#xA;" />
  <row Id="27914" PostHistoryTypeId="2" PostId="13428" RevisionGUID="535a0eac-fa90-4424-8ebb-ac44e1b43716" CreationDate="2011-03-24T23:05:27.863" UserId="670" Text="Bromelain, at least, won't be a problem, for two reasons. First, although bromelain exists in all parts of the plant, the enzyme exists in larger quantities in the stem. This, plus the fact that the stems are left over after harvest, are why the enzyme is typically extracted from the stem for meat tenderizers.&#xD;&#xA;&#xD;&#xA;Second, bromelain is heat labile, which means that heat will denature (deform) the protein and reduce or eliminate is enzymatic activity. Slow cooking should take care of that.&#xD;&#xA;&#xD;&#xA;So that leaves the acids. Acids, in general, also denature the proteins of the meat, which is why they are frequently used in marinades, though some contend how useful they are in that respect. Pineapple pH is [3.3-5.2][1], which isn't too bad. For comparison, lemons are pH 2.2-2.4, and since that's a logarithmic scale, it means that lemon juice is at least ten times as acidic. Since you're also slow-cooking, all things considered, I don't think it is going to have much effect.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm122561.htm" />
  <row Id="27915" PostHistoryTypeId="2" PostId="13429" RevisionGUID="d48fc7b6-ac0c-4709-a098-2f1f29c443d7" CreationDate="2011-03-24T23:06:36.227" UserId="5416" Text="The key is water. Use the pasta water for the best flavor. This dish is mostly about timing. Do not ever rinse the pasta with water!&#xD;&#xA;&#xD;&#xA;Also, if you are making Carbonara with anything other than Guanciale (pork cheek)--Shame on you!&#xD;&#xA;&#xD;&#xA;http://www.italianfoodnet.com/eng/ricette/spaghetti-carbonara-spaghetti-alla-carbonara&#xD;&#xA;&#xD;&#xA;Also contained is the video of the recipe. The man is the real deal (with the real Roman accent to match the dish). Notice how often he uses the water. &#xD;&#xA;" />
  <row Id="27916" PostHistoryTypeId="25" PostId="13424" RevisionGUID="22a75bd9-d0b1-4d94-802a-cbcd11a21550" CreationDate="2011-03-24T23:23:31.327" Comment="http://twitter.com/#!/StackCooking/status/51061610613178368" />
  <row Id="27917" PostHistoryTypeId="5" PostId="13423" RevisionGUID="cb83ef9d-62c4-4e04-b613-c63039c37d7a" CreationDate="2011-03-24T23:53:20.023" UserId="3688" Comment="added 23 characters in body" Text="I tend to use those solid blocks of dried coconut &lt;strike&gt;milk&lt;/strike&gt; cream. You add warm water yourself to make a paste as thick as you like. It thickens as it cooks too so best to make it a touch runnier than you want it to end up. Unlike the tinned stuff it rarely separates." />
  <row Id="27918" PostHistoryTypeId="2" PostId="13430" RevisionGUID="3db6447d-8991-4100-911e-8c670f737e14" CreationDate="2011-03-24T23:59:21.600" UserId="670" Text="This is maybe a more precise way of asking, &quot;what happens to left over batter in the fridge?&quot; This question might have to approached per leavening agent." />
  <row Id="27919" PostHistoryTypeId="1" PostId="13430" RevisionGUID="3db6447d-8991-4100-911e-8c670f737e14" CreationDate="2011-03-24T23:59:21.600" UserId="670" Text="How are chemical leaveners affected by moisture and cool temperature?" />
  <row Id="27920" PostHistoryTypeId="3" PostId="13430" RevisionGUID="3db6447d-8991-4100-911e-8c670f737e14" CreationDate="2011-03-24T23:59:21.600" UserId="670" Text="&lt;refrigerator&gt;&lt;batter&gt;&lt;baking-soda&gt;&lt;baking-powder&gt;" />
  <row Id="27921" PostHistoryTypeId="2" PostId="13431" RevisionGUID="fe4317ae-a252-4a72-93e5-8bcfd02ea092" CreationDate="2011-03-25T00:24:38.537" UserId="3688" Text="Get a pressure cooker and make 'wet' dishes - stews, curries, pie-fillings. It will turn your mutton into a soft, melting, velvety delight.&#xD;&#xA;&#xD;&#xA;A trick from Indian cookery is to marinade in yoghurt and lemon juice prior to cooking. The longer the better." />
  <row Id="27922" PostHistoryTypeId="6" PostId="13422" RevisionGUID="64480e70-bc39-4061-ab6a-2e560552e08e" CreationDate="2011-03-25T00:31:24.517" UserId="2954" Comment="edited tags" Text="&lt;food-safety&gt;&lt;budget-cooking&gt;" />
  <row Id="27923" PostHistoryTypeId="2" PostId="13432" RevisionGUID="5d90b758-ef9f-4b63-8676-547b42e17e30" CreationDate="2011-03-25T01:15:53.890" UserId="5403" Text="I loved what Heston Blumenthal did with insects in his Mad Hatters Tea Party in his television series, also some excerpts on youtube. I have seen grasshoppers and mealy worms/moth larvae (the ones that invade your kitchen pantry for flours etc) eaten globally. But I am no expert as others here may be. I am from the land of the wichetty grub which i have been told tastes like walnut." />
  <row Id="27924" PostHistoryTypeId="5" PostId="13422" RevisionGUID="0a927b09-351b-4793-96c2-68bcc5466306" CreationDate="2011-03-25T01:17:30.423" UserId="446" Comment="grammar and spelling" Text="I love touring and I am trying to cut my dependency on my protein sources such as soy powder, beans and other supermarket stuff. Touring is a bit like camping but with longer distances and a bike. So how do you cook insects? How can I know whether insects are edible? Is it possible to eat all types of insects if I cook them in some way? Can I mix insects such as worms, butterflies and bees? I carry a storm heater, which runs on ethanol-stuff, and a small bottle of oil. How would you cook insects with such equipments? If someone has practical experience on this topic, I am also interested how you manage insects' cooking like preservation, harvesting and such things but try to keep focus on cooking.&#xD;&#xA;&#xD;&#xA;**Related but not the same**&#xD;&#xA;&#xD;&#xA; 1. [Cheap sources of protein?][1]&#xD;&#xA; 2. [Food during touring?][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/8332/cheap-sources-of-protein&#xD;&#xA;  [2]: http://bicycles.stackexchange.com/questions/2950/food-during-touring" />
  <row Id="27925" PostHistoryTypeId="25" PostId="13422" RevisionGUID="f2c3ded6-f3c2-4ed3-8a20-696e57eaa569" CreationDate="2011-03-25T02:23:32.520" Comment="http://twitter.com/#!/StackCooking/status/51106913819168768" />
  <row Id="27926" PostHistoryTypeId="25" PostId="13410" RevisionGUID="6a720f3e-6d92-4cff-903f-9e6dc7888f86" CreationDate="2011-03-25T05:23:32.973" Comment="http://twitter.com/#!/StackCooking/status/51152213313208320" />
  <row Id="27929" PostHistoryTypeId="2" PostId="13433" RevisionGUID="91c933b1-46b4-4619-8839-5c7b6f0bfd38" CreationDate="2011-03-25T06:27:51.480" UserId="1000" Text="Everything I have read says that you do not need to soak lentils like you would beans.  Unfortunately the last several times I have cooked lentils they have seemed a little chalky.  &#xD;&#xA;&#xD;&#xA;Should I be soaking my lentils before I cook them?" />
  <row Id="27930" PostHistoryTypeId="1" PostId="13433" RevisionGUID="91c933b1-46b4-4619-8839-5c7b6f0bfd38" CreationDate="2011-03-25T06:27:51.480" UserId="1000" Text="Best way to cook lentils?" />
  <row Id="27931" PostHistoryTypeId="3" PostId="13433" RevisionGUID="91c933b1-46b4-4619-8839-5c7b6f0bfd38" CreationDate="2011-03-25T06:27:51.480" UserId="1000" Text="&lt;soup&gt;&lt;lentils&gt;" />
  <row Id="27932" PostHistoryTypeId="2" PostId="13434" RevisionGUID="ebeff5c6-0411-4b7c-8b34-e3dc64b8a324" CreationDate="2011-03-25T08:08:15.060" UserId="4580" Text="No, it's not necessary. You can do it, and if you'd soak them for about an hour, the cooking time will diminish strongly (half).&#xD;&#xA;&#xD;&#xA;I'm not sure if this would affect the chalky taste.&#xD;&#xA;Which kind of lentils do you use?" />
  <row Id="27933" PostHistoryTypeId="25" PostId="13433" RevisionGUID="201f063d-b40e-456a-b027-a0a7cc4236ee" CreationDate="2011-03-25T08:23:32.707" Comment="http://twitter.com/#!/StackCooking/status/51197511859322880" />
  <row Id="27934" PostHistoryTypeId="2" PostId="13435" RevisionGUID="10593e10-54b6-45d0-9a0d-a52ec80d439c" CreationDate="2011-03-25T09:48:08.070" UserId="4638" Text="Chemical leaveners all work the same way. You have a basic salt (like sodium bicarbonate) and an acid (incorporated in baking powder, like cream of tartar, or coming from the dough itself, like a baking soda leavened cake with yoghurt in the batter). You have probably seen the reaction at some point in science class, but if not, go mix a teaspoonfull of baking soda with a teaspoonfull of vinegar and watch. &#xD;&#xA;&#xD;&#xA;In this reaction, the acid reacts with the base, creating new compounds. Some of these compounds are gaseous, so they make a foam in your baking soda - vinegar experiment. When baking, these bubbles of gas stay in the batter and get trapped there when the batter sets, resulting in a sponge-like structure. &#xD;&#xA;&#xD;&#xA;To start the reaction, you need both the base and the acid. When using baking soda, you have no reaction before it is added to the acidic batter. Baking soda is a mix of baking powder and what I called an acidic salt, but in reality, the salt itself is not acidic. It forms acidic solutions with water. Remember, an acid is a proton donator. pH is a measure for the amount of protons swimming around free, waiting to react with something non-acidic. A salt has a firm structure, it is an ionic grid. No protons are swimming around in a salt, they stay at their places. Dissolve the salt, and they start swimming and become available for reactions. So with baking powder, too, the reaction starts once you mix the baking powder with the moist ingredients. This is the effect of moisture and the reason why batter goes flat. &#xD;&#xA;&#xD;&#xA;The coolness in the fridge doesn't have much of an effect. If anything, it probably slows down the reaction somewhat, but not enough to stop it. &#xD;&#xA;&#xD;&#xA;In a nutshell, what happens with the batter in the fridge is exactly the same thing that happens with the batter in the oven. Only as you are not baking it, the bubbles don't get trapped in the setting dough, but swim around until they reach the surface and leak into the air. This continues until the reactive compounds are exhausted. When you take the batter out later, the reaction is over, because there is nothing left to react, and it does not rise in the oven, because the rising is already over. " />
  <row Id="27935" PostHistoryTypeId="6" PostId="13205" RevisionGUID="797f1813-cd07-4278-a90f-ede84df6a5bf" CreationDate="2011-03-25T10:19:00.847" UserId="5162" Comment="edited tags" Text="&lt;bread&gt;&lt;vegetarian&gt;" />
  <row Id="27936" PostHistoryTypeId="25" PostId="13430" RevisionGUID="62d07d2e-8da7-4150-b4c6-8d05e8591e0f" CreationDate="2011-03-25T11:23:32.570" Comment="http://twitter.com/#!/StackCooking/status/51242809985994752" />
  <row Id="27937" PostHistoryTypeId="2" PostId="13436" RevisionGUID="e1c8679d-e9a6-4606-aee3-e34c01b8a840" CreationDate="2011-03-25T12:28:37.653" UserId="5422" Text="Crikey sounds scary. Although there was an interesting documentary on BBC where insect eating was giving some prominence by some biologist I forget his name. He did outline some reasonable reasons such as one being carbon frootprint, when compared with cattle insect breading for food emits 1/4 of greenhouse gases!&#xD;&#xA;&#xD;&#xA;http://www.bbc.co.uk/blogs/food/2011/03/why-not-eat-insects.shtml" />
  <row Id="27939" PostHistoryTypeId="2" PostId="13437" RevisionGUID="1d4608bc-56cf-41eb-b710-c4ac4535d16d" CreationDate="2011-03-25T14:01:00.057" UserId="4041" Text="As someone who eats strictly kosher, take what I suggest with a grain of.. well, salt.&#xD;&#xA;&#xD;&#xA;A trick I learned to help bring out the natural sweetness of corn on the cob is to add sugar to the water as it boils. Maybe try adding a bit of sugar to the pot when you cook up the lobster?" />
  <row Id="27940" PostHistoryTypeId="25" PostId="13414" RevisionGUID="7d6f63b2-f244-48de-838c-2de0c42174d6" CreationDate="2011-03-25T14:23:33.017" Comment="http://twitter.com/#!/StackCooking/status/51288109958172672" />
  <row Id="27941" PostHistoryTypeId="18" PostId="3635" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="to http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27942" PostHistoryTypeId="18" PostId="3636" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27943" PostHistoryTypeId="18" PostId="3637" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27944" PostHistoryTypeId="18" PostId="3642" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27945" PostHistoryTypeId="18" PostId="3683" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27946" PostHistoryTypeId="18" PostId="3707" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27947" PostHistoryTypeId="18" PostId="139" RevisionGUID="369ae999-17ed-4b31-a726-0a8f2a0c8f9a" CreationDate="2011-03-25T15:26:58.677" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3635/how-can-i-get-cilantro-to-last-longer-in-the-fridge" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27948" PostHistoryTypeId="14" PostId="3635" RevisionGUID="1031e18c-5288-4989-b082-81ea5e2d9a57" CreationDate="2011-03-25T15:26:58.910" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27949" PostHistoryTypeId="18" PostId="3977" RevisionGUID="63891377-4cb4-4e6d-b1db-0e3f7960c3cd" CreationDate="2011-03-25T15:27:34.027" UserId="60" Comment="to http://cooking.stackexchange.com/questions/3734/whats-the-proper-way-to-dispose-of-used-fats-oils" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27950" PostHistoryTypeId="18" PostId="3983" RevisionGUID="63891377-4cb4-4e6d-b1db-0e3f7960c3cd" CreationDate="2011-03-25T15:27:34.027" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3977/what-to-do-with-a-jar-of-various-fats" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27951" PostHistoryTypeId="18" PostId="3734" RevisionGUID="63891377-4cb4-4e6d-b1db-0e3f7960c3cd" CreationDate="2011-03-25T15:27:34.027" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3977/what-to-do-with-a-jar-of-various-fats" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27952" PostHistoryTypeId="14" PostId="3977" RevisionGUID="73e2bb77-53e5-401b-a848-1052ef1bf479" CreationDate="2011-03-25T15:27:34.213" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27958" PostHistoryTypeId="18" PostId="403" RevisionGUID="128f107e-5b7f-4413-8b9a-8cdd637caf8a" CreationDate="2011-03-25T15:29:52.107" UserId="60" Comment="from http://cooking.stackexchange.com/questions/3994/does-oil-in-the-boiling-water-prevent-the-spaghetti-from-sticking-together" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27960" PostHistoryTypeId="5" PostId="4767" RevisionGUID="f5320a9c-9041-4a43-aba3-28a7a8587157" CreationDate="2011-03-25T15:30:59.903" UserId="60" Comment="deleted 162 characters in body" Text="&gt; **Possible Duplicate:**  &#xD;&#xA;&gt; [Parsley substitute](http://cooking.stackexchange.com/questions/6/parsley-substitute)  &#xD;&#xA;&#xD;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xD;&#xA;&#xD;&#xA;So I'm currently living in Thailand and I'd like to try and make some of the Italian-American dishes I grew up loving.  Most of the necessary ingredients are present and accounted for, except parsley.  I haven't seen parsley anywhere.  &#xD;&#xA;&#xD;&#xA;So what are some possible substitutes common to south east Asia that I can look for? " />
  <row Id="27962" PostHistoryTypeId="18" PostId="5922" RevisionGUID="eabe8c40-2501-4323-9991-ca734c5b35b3" CreationDate="2011-03-25T15:32:59.793" UserId="60" Comment="to http://cooking.stackexchange.com/questions/914/how-do-i-pick-a-watermelon-at-the-supermarket" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27963" PostHistoryTypeId="18" PostId="5938" RevisionGUID="eabe8c40-2501-4323-9991-ca734c5b35b3" CreationDate="2011-03-25T15:32:59.793" UserId="60" Comment="from http://cooking.stackexchange.com/questions/5922/what-are-the-telltale-signs-of-a-bad-watermelon" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27964" PostHistoryTypeId="18" PostId="914" RevisionGUID="eabe8c40-2501-4323-9991-ca734c5b35b3" CreationDate="2011-03-25T15:32:59.793" UserId="60" Comment="from http://cooking.stackexchange.com/questions/5922/what-are-the-telltale-signs-of-a-bad-watermelon" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27965" PostHistoryTypeId="14" PostId="5922" RevisionGUID="2fa9d1dd-59c3-49f5-8a88-fae4fe52458b" CreationDate="2011-03-25T15:32:59.950" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27972" PostHistoryTypeId="18" PostId="8153" RevisionGUID="8c073e95-f886-4cac-bc0d-a056b53628ab" CreationDate="2011-03-25T15:40:14.547" UserId="60" Comment="to http://cooking.stackexchange.com/questions/1910/is-there-any-way-to-remove-stains-e-g-from-curries-and-pasta-sauces-from-plast" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27973" PostHistoryTypeId="18" PostId="8154" RevisionGUID="8c073e95-f886-4cac-bc0d-a056b53628ab" CreationDate="2011-03-25T15:40:14.547" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8153/how-to-keep-tupperwear-unstained" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27974" PostHistoryTypeId="18" PostId="8158" RevisionGUID="8c073e95-f886-4cac-bc0d-a056b53628ab" CreationDate="2011-03-25T15:40:14.547" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8153/how-to-keep-tupperwear-unstained" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27975" PostHistoryTypeId="18" PostId="8161" RevisionGUID="8c073e95-f886-4cac-bc0d-a056b53628ab" CreationDate="2011-03-25T15:40:14.547" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8153/how-to-keep-tupperwear-unstained" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27976" PostHistoryTypeId="18" PostId="1910" RevisionGUID="8c073e95-f886-4cac-bc0d-a056b53628ab" CreationDate="2011-03-25T15:40:14.547" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8153/how-to-keep-tupperwear-unstained" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27977" PostHistoryTypeId="14" PostId="8153" RevisionGUID="e16d43a2-4669-4c33-b1d0-562ca793b7a8" CreationDate="2011-03-25T15:40:14.750" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27979" PostHistoryTypeId="18" PostId="8282" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="to http://cooking.stackexchange.com/questions/7663/how-long-can-i-keep-eggs-in-the-refrigerator" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27980" PostHistoryTypeId="18" PostId="8283" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8282/how-long-can-i-keep-eggs-past-the-sell-by-date-and-still-eat-them" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27981" PostHistoryTypeId="18" PostId="8284" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8282/how-long-can-i-keep-eggs-past-the-sell-by-date-and-still-eat-them" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27982" PostHistoryTypeId="18" PostId="8285" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8282/how-long-can-i-keep-eggs-past-the-sell-by-date-and-still-eat-them" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27983" PostHistoryTypeId="18" PostId="8290" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8282/how-long-can-i-keep-eggs-past-the-sell-by-date-and-still-eat-them" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27984" PostHistoryTypeId="18" PostId="7663" RevisionGUID="134cd01e-54df-4e1f-b271-2b4459d43b4a" CreationDate="2011-03-25T15:41:17.150" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8282/how-long-can-i-keep-eggs-past-the-sell-by-date-and-still-eat-them" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27985" PostHistoryTypeId="14" PostId="8282" RevisionGUID="2eae0a6d-a1b3-40d4-8bf2-546d15a5321f" CreationDate="2011-03-25T15:41:17.353" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27987" PostHistoryTypeId="6" PostId="5022" RevisionGUID="8a519348-3386-41eb-a925-fe9017cff740" CreationDate="2011-03-25T15:42:40.440" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;frying&gt;&lt;potatoes&gt;" />
  <row Id="27988" PostHistoryTypeId="18" PostId="8557" RevisionGUID="f3ce1d37-9c1c-4af6-ad73-a3ee17619faf" CreationDate="2011-03-25T15:42:51.783" UserId="60" Comment="to http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27989" PostHistoryTypeId="18" PostId="8558" RevisionGUID="f3ce1d37-9c1c-4af6-ad73-a3ee17619faf" CreationDate="2011-03-25T15:42:51.783" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8557/making-pasta-is-oil-justified" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27990" PostHistoryTypeId="18" PostId="8565" RevisionGUID="f3ce1d37-9c1c-4af6-ad73-a3ee17619faf" CreationDate="2011-03-25T15:42:51.783" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8557/making-pasta-is-oil-justified" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27991" PostHistoryTypeId="18" PostId="8569" RevisionGUID="f3ce1d37-9c1c-4af6-ad73-a3ee17619faf" CreationDate="2011-03-25T15:42:51.783" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8557/making-pasta-is-oil-justified" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27992" PostHistoryTypeId="18" PostId="403" RevisionGUID="f3ce1d37-9c1c-4af6-ad73-a3ee17619faf" CreationDate="2011-03-25T15:42:51.783" UserId="60" Comment="from http://cooking.stackexchange.com/questions/8557/making-pasta-is-oil-justified" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27993" PostHistoryTypeId="14" PostId="8557" RevisionGUID="44014409-b26f-4265-9cc9-048318ced654" CreationDate="2011-03-25T15:42:51.970" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27997" PostHistoryTypeId="6" PostId="4772" RevisionGUID="e9bc031a-adfb-4dee-a800-e50779f3db98" CreationDate="2011-03-25T15:44:21.767" UserId="1887" Comment="Retagged" Text="&lt;cooking-time&gt;&lt;risotto&gt;" />
  <row Id="27998" PostHistoryTypeId="18" PostId="9133" RevisionGUID="c167c003-41eb-45cd-b203-16b57636c4e2" CreationDate="2011-03-25T15:44:36.353" UserId="60" Comment="to http://cooking.stackexchange.com/questions/5764/how-to-make-extra-crispy-and-crunchy-breading-like-kfc" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="27999" PostHistoryTypeId="18" PostId="9134" RevisionGUID="c167c003-41eb-45cd-b203-16b57636c4e2" CreationDate="2011-03-25T15:44:36.353" UserId="60" Comment="from http://cooking.stackexchange.com/questions/9133/how-to-prepare-a-kfc-like-coating-for-fried-chicken" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28000" PostHistoryTypeId="18" PostId="5764" RevisionGUID="c167c003-41eb-45cd-b203-16b57636c4e2" CreationDate="2011-03-25T15:44:36.353" UserId="60" Comment="from http://cooking.stackexchange.com/questions/9133/how-to-prepare-a-kfc-like-coating-for-fried-chicken" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28001" PostHistoryTypeId="14" PostId="9133" RevisionGUID="c380e80a-9356-4e8e-91d3-a770041e1ea8" CreationDate="2011-03-25T15:44:36.540" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28005" PostHistoryTypeId="6" PostId="6007" RevisionGUID="b1a5c253-38f5-4b27-b00c-9c26805a44f4" CreationDate="2011-03-25T15:45:48.643" UserId="1887" Comment="Retagged" Text="&lt;potatoes&gt;&lt;boiling&gt;" />
  <row Id="28006" PostHistoryTypeId="18" PostId="9649" RevisionGUID="2fcdf803-3764-4460-a26c-c85f8450502d" CreationDate="2011-03-25T15:46:47.537" UserId="60" Comment="to http://cooking.stackexchange.com/questions/4402/what-are-the-fundamental-sauces-that-every-cook-should-know-how-to-make" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28007" PostHistoryTypeId="18" PostId="9651" RevisionGUID="2fcdf803-3764-4460-a26c-c85f8450502d" CreationDate="2011-03-25T15:46:47.537" UserId="60" Comment="from http://cooking.stackexchange.com/questions/9649/what-are-the-basic-kinds-of-sauces" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28008" PostHistoryTypeId="18" PostId="9654" RevisionGUID="2fcdf803-3764-4460-a26c-c85f8450502d" CreationDate="2011-03-25T15:46:47.537" UserId="60" Comment="from http://cooking.stackexchange.com/questions/9649/what-are-the-basic-kinds-of-sauces" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28009" PostHistoryTypeId="18" PostId="4402" RevisionGUID="2fcdf803-3764-4460-a26c-c85f8450502d" CreationDate="2011-03-25T15:46:47.537" UserId="60" Comment="from http://cooking.stackexchange.com/questions/9649/what-are-the-basic-kinds-of-sauces" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28010" PostHistoryTypeId="14" PostId="9649" RevisionGUID="c750144f-d16f-48f2-8837-94a206e0375a" CreationDate="2011-03-25T15:46:47.740" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28013" PostHistoryTypeId="18" PostId="10160" RevisionGUID="bba65483-5aa4-491f-8727-4691f2ac8342" CreationDate="2011-03-25T15:47:51.577" UserId="60" Comment="to http://cooking.stackexchange.com/questions/356/what-is-the-difference-between-various-types-of-flour" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28014" PostHistoryTypeId="18" PostId="10164" RevisionGUID="bba65483-5aa4-491f-8727-4691f2ac8342" CreationDate="2011-03-25T15:47:51.577" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10160/what-is-the-difference-between-cake-flour-and-ap-flour" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28015" PostHistoryTypeId="18" PostId="10165" RevisionGUID="bba65483-5aa4-491f-8727-4691f2ac8342" CreationDate="2011-03-25T15:47:51.577" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10160/what-is-the-difference-between-cake-flour-and-ap-flour" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28016" PostHistoryTypeId="18" PostId="356" RevisionGUID="bba65483-5aa4-491f-8727-4691f2ac8342" CreationDate="2011-03-25T15:47:51.577" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10160/what-is-the-difference-between-cake-flour-and-ap-flour" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28017" PostHistoryTypeId="14" PostId="10160" RevisionGUID="2a68500c-9c49-41f0-8541-9738ab572e82" CreationDate="2011-03-25T15:47:51.730" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28018" PostHistoryTypeId="5" PostId="7381" RevisionGUID="957d7974-57b6-44a9-b966-4826059e0d70" CreationDate="2011-03-25T15:47:55.803" UserId="15" Comment="revised phrasing, grammar, spelling; still confused as to when to add the vegetables/meat, left that part as vague as the initial answer" Text="First, start your Thai coconut curry sauce in a separate pot (i.e. the coconut milk and later the seasonings; no meat , no vegetables, etc.). Make sure to shake the can of coconut milk before opening to ensure it is not separated. Add 1/2 the can to the pot. Bring to boil, reduce temperature and allow the mixture to reduce to almost a paste like texture. This will allow the coconut flavors to intensify, and give you a thicker starting point.&#xD;&#xA;&#xD;&#xA;The key is to reduce some of your sauce before cooking everything else; if you attempt to reduce your entire sauce with the vegetables, they will overcook because the process takes too long. Once reduced, add the other 1/2 of the coconut mixture. You end up with a very silky, smooth coconut sauce. Afterwards add your curry paste, fish sauce, sugar, Thai basil etc.&#xD;&#xA;" />
  <row Id="28019" PostHistoryTypeId="18" PostId="10317" RevisionGUID="8d41e8ba-1f01-4189-bb4a-dcb17a649f34" CreationDate="2011-03-25T15:48:50.733" UserId="60" Comment="to http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
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  <row Id="28021" PostHistoryTypeId="18" PostId="10320" RevisionGUID="8d41e8ba-1f01-4189-bb4a-dcb17a649f34" CreationDate="2011-03-25T15:48:50.733" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10317/taking-it-to-the-next-level-systematically" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28022" PostHistoryTypeId="18" PostId="9657" RevisionGUID="8d41e8ba-1f01-4189-bb4a-dcb17a649f34" CreationDate="2011-03-25T15:48:50.733" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10317/taking-it-to-the-next-level-systematically" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
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  <row Id="28031" PostHistoryTypeId="18" PostId="10707" RevisionGUID="c4e0b59b-dd14-44df-8c99-0ec9afdc91b2" CreationDate="2011-03-25T15:53:24.770" UserId="60" Comment="to http://cooking.stackexchange.com/questions/8845/is-there-any-way-to-avoid-grease-splatter" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28032" PostHistoryTypeId="18" PostId="10708" RevisionGUID="c4e0b59b-dd14-44df-8c99-0ec9afdc91b2" CreationDate="2011-03-25T15:53:24.770" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10707/how-do-i-stop-the-spatter" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28033" PostHistoryTypeId="18" PostId="10709" RevisionGUID="c4e0b59b-dd14-44df-8c99-0ec9afdc91b2" CreationDate="2011-03-25T15:53:24.770" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10707/how-do-i-stop-the-spatter" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28034" PostHistoryTypeId="18" PostId="8845" RevisionGUID="c4e0b59b-dd14-44df-8c99-0ec9afdc91b2" CreationDate="2011-03-25T15:53:24.770" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10707/how-do-i-stop-the-spatter" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28035" PostHistoryTypeId="14" PostId="10707" RevisionGUID="94795eb1-545b-41c0-bcee-1a3a76d67c8b" CreationDate="2011-03-25T15:53:24.970" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28038" PostHistoryTypeId="18" PostId="10803" RevisionGUID="bbd6dc41-1e71-4578-a813-d24b3e4c0477" CreationDate="2011-03-25T15:55:12.660" UserId="60" Comment="to http://cooking.stackexchange.com/questions/9657/books-that-explain-the-science-of-cooking" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28039" PostHistoryTypeId="18" PostId="10804" RevisionGUID="bbd6dc41-1e71-4578-a813-d24b3e4c0477" CreationDate="2011-03-25T15:55:12.660" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10803/what-book-website-should-i-read-to-help-me-move-beyond-just-being-able-to-follow" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28040" PostHistoryTypeId="18" PostId="10805" RevisionGUID="bbd6dc41-1e71-4578-a813-d24b3e4c0477" CreationDate="2011-03-25T15:55:12.660" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10803/what-book-website-should-i-read-to-help-me-move-beyond-just-being-able-to-follow" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28041" PostHistoryTypeId="18" PostId="9657" RevisionGUID="bbd6dc41-1e71-4578-a813-d24b3e4c0477" CreationDate="2011-03-25T15:55:12.660" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10803/what-book-website-should-i-read-to-help-me-move-beyond-just-being-able-to-follow" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28042" PostHistoryTypeId="14" PostId="10803" RevisionGUID="fb25fea9-822c-49d6-ade6-b9242ab761ee" CreationDate="2011-03-25T15:55:12.800" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28043" PostHistoryTypeId="18" PostId="10810" RevisionGUID="d576aea8-0fc3-40fe-90bb-84a27b941ca6" CreationDate="2011-03-25T15:55:42.333" UserId="60" Comment="to http://cooking.stackexchange.com/questions/3935/how-to-store-brown-sugar-without-it-becoming-hard" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28044" PostHistoryTypeId="18" PostId="10812" RevisionGUID="d576aea8-0fc3-40fe-90bb-84a27b941ca6" CreationDate="2011-03-25T15:55:42.333" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10810/brick-of-brown-sugar" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28045" PostHistoryTypeId="18" PostId="3935" RevisionGUID="d576aea8-0fc3-40fe-90bb-84a27b941ca6" CreationDate="2011-03-25T15:55:42.333" UserId="60" Comment="from http://cooking.stackexchange.com/questions/10810/brick-of-brown-sugar" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28046" PostHistoryTypeId="14" PostId="10810" RevisionGUID="1609db7f-d963-4015-b11a-e5077e73cd11" CreationDate="2011-03-25T15:55:42.520" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28056" PostHistoryTypeId="18" PostId="11648" RevisionGUID="f89e8835-a160-47f5-af4f-d2fe294619e9" CreationDate="2011-03-25T15:58:25.420" UserId="60" Comment="to http://cooking.stackexchange.com/questions/3935/how-to-store-brown-sugar-without-it-becoming-hard" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28057" PostHistoryTypeId="18" PostId="11649" RevisionGUID="f89e8835-a160-47f5-af4f-d2fe294619e9" CreationDate="2011-03-25T15:58:25.420" UserId="60" Comment="from http://cooking.stackexchange.com/questions/11648/how-can-i-store-muscovado-for-longer-once-opened" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28058" PostHistoryTypeId="18" PostId="3935" RevisionGUID="f89e8835-a160-47f5-af4f-d2fe294619e9" CreationDate="2011-03-25T15:58:25.420" UserId="60" Comment="from http://cooking.stackexchange.com/questions/11648/how-can-i-store-muscovado-for-longer-once-opened" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28059" PostHistoryTypeId="14" PostId="11648" RevisionGUID="e1ad92d2-529c-4572-8367-fb7fd9e20891" CreationDate="2011-03-25T15:58:25.590" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28060" PostHistoryTypeId="2" PostId="13438" RevisionGUID="045e6746-9dec-45c1-940e-1099cfaa4180" CreationDate="2011-03-25T16:19:14.023" UserId="5060" Text="I need to cook a romantic dinner and my wife wants lamb, which I never cooked before.  &#xD;&#xA;Usually I make us stakes in a cast iron - it's easy, tasty and quick.  &#xD;&#xA;Can I do something similar with lamb? What the name of the cut I need to buy?" />
  <row Id="28061" PostHistoryTypeId="1" PostId="13438" RevisionGUID="045e6746-9dec-45c1-940e-1099cfaa4180" CreationDate="2011-03-25T16:19:14.023" UserId="5060" Text="Is there a lamb dish that is as easy to prepare as stake?" />
  <row Id="28062" PostHistoryTypeId="3" PostId="13438" RevisionGUID="045e6746-9dec-45c1-940e-1099cfaa4180" CreationDate="2011-03-25T16:19:14.023" UserId="5060" Text="&lt;lamb&gt;" />
  <row Id="28063" PostHistoryTypeId="5" PostId="13438" RevisionGUID="36914c95-e7aa-4faa-80fa-ee868718fd4e" CreationDate="2011-03-25T16:41:30.367" UserId="1672" Comment="fix a misteak" Text="I need to cook a romantic dinner and my wife wants lamb, which I've never cooked before.  &#xD;&#xA;Usually I make us steaks in a cast iron - it's easy, tasty and quick.  &#xD;&#xA;Can I do something similar with lamb? What is the name of the cut I need to buy?" />
  <row Id="28064" PostHistoryTypeId="4" PostId="13438" RevisionGUID="36914c95-e7aa-4faa-80fa-ee868718fd4e" CreationDate="2011-03-25T16:41:30.367" UserId="1672" Comment="fix a misteak" Text="Is there a lamb dish that is as easy to prepare as steak?" />
  <row Id="28065" PostHistoryTypeId="24" PostId="13438" RevisionGUID="36914c95-e7aa-4faa-80fa-ee868718fd4e" CreationDate="2011-03-25T16:41:30.367" Comment="Proposed by 1672 approved by 1259 edit id of 63" />
  <row Id="28066" PostHistoryTypeId="5" PostId="13405" RevisionGUID="90048a77-60e0-4797-8761-fee71825fd03" CreationDate="2011-03-25T16:41:53.033" UserId="5060" Comment="fixed grammar, improved formatting" Text="I usually buy ready made pizza base and use it for baking pizzas. All of my pizzas get a very hard and crispy outer crust. Why so?  &#xD;&#xA;I thought of brushing some oil on the pizza base before I bake it but no help. I use a convection microwave oven. " />
  <row Id="28067" PostHistoryTypeId="24" PostId="13405" RevisionGUID="90048a77-60e0-4797-8761-fee71825fd03" CreationDate="2011-03-25T16:41:53.033" Comment="Proposed by 5060 approved by 1259 edit id of 64" />
  <row Id="28068" PostHistoryTypeId="2" PostId="13439" RevisionGUID="65ab0f62-274d-4361-9127-b59a5b2f0294" CreationDate="2011-03-25T16:46:23.953" UserId="2389" Text="In the UK I'd use a cut called lamb leg steak, as you can prepare it in a similar way to beef steak. Personally I prefer to griddle on one side, flip over and finish in a hot oven. Make sure you rest it!&#xD;&#xA;&#xD;&#xA;I know recipe requests are a bit *ugh* here, but I'd recommend making the lamb steaks a little bit spiced (rub with cumin, chilli &amp; coriander) and serve with a smooth, creamy cauliflower puree - it's a great combination." />
  <row Id="28069" PostHistoryTypeId="2" PostId="13440" RevisionGUID="11456313-65d2-44b6-b219-2f203c0d0255" CreationDate="2011-03-25T17:44:28.630" UserId="1148" Text="You want the ones that look like little tiny T-bone steaks.  Typically they are called Lamb Chops, but look first as there are different cuts under that name.   You might also consider doing a rack, which is the equivalent to a Rib Roast, but obviously much smaller.  For the rack, I'd sear it in a pan, and then broil it until done. (15-25 minutes, 140-160 degrees).&#xD;&#xA;" />
  <row Id="28070" PostHistoryTypeId="5" PostId="13408" RevisionGUID="9544a963-1185-4264-bb27-61ba1676d94e" CreationDate="2011-03-25T18:09:27.287" UserId="1685" Comment="Tried to make this more of an answerable question, than a discussion starter.  " Text="What effects does xylitol have when used in place of sugar?&#xD;&#xA;&#xD;&#xA; - Will replacing sugar with xylitol lower the calories in my candy?  &#xD;&#xA; - Does it have a laxative effect if eaten in quantity?&#xD;&#xA; - Will my fruit gems benefit from other gums or thickeners added to the recipe? Or citric acid, wheat starch etc? &#xD;&#xA;&#xD;&#xA;I am new to confectionery but making food stuffs and making cosmetics seems to be a kindred talent. Let's see if I am up to the task. Can't be too hard can it??? LOL" />
  <row Id="28071" PostHistoryTypeId="4" PostId="13408" RevisionGUID="9544a963-1185-4264-bb27-61ba1676d94e" CreationDate="2011-03-25T18:09:27.287" UserId="1685" Comment="Tried to make this more of an answerable question, than a discussion starter.  " Text="What effects will xylitol have as a sugar substitute?  " />
  <row Id="28072" PostHistoryTypeId="24" PostId="13408" RevisionGUID="9544a963-1185-4264-bb27-61ba1676d94e" CreationDate="2011-03-25T18:09:27.287" Comment="Proposed by 1685 approved by 60 edit id of 62" />
  <row Id="28073" PostHistoryTypeId="2" PostId="13441" RevisionGUID="93921ffc-0d65-47cc-b628-da86556ca5ad" CreationDate="2011-03-25T20:29:06.180" UserId="5432" Text="I have pancake mix and wanted to make waffles instead, but i've lost the directions to it. I don't know if I need to add anything to it or not. Please help!" />
  <row Id="28074" PostHistoryTypeId="1" PostId="13441" RevisionGUID="93921ffc-0d65-47cc-b628-da86556ca5ad" CreationDate="2011-03-25T20:29:06.180" UserId="5432" Text="Lost directions to pancake mix" />
  <row Id="28075" PostHistoryTypeId="3" PostId="13441" RevisionGUID="93921ffc-0d65-47cc-b628-da86556ca5ad" CreationDate="2011-03-25T20:29:06.180" UserId="5432" Text="&lt;pancakes&gt;" />
  <row Id="28076" PostHistoryTypeId="2" PostId="13442" RevisionGUID="17cbc15a-673c-425e-aa5f-7306c3389627" CreationDate="2011-03-25T21:44:23.480" UserId="4638" Text="I have some ripe papayas and decided to create a new pie recipe with them. The papaya part turned out quite well. I used pureed papayas, dark sugar beet syrup, creme fraîche, egg, and some cognac. The taste is very earthy, somewhat buttery, and while it was nice, I didn't want the whole pie to taste like that. So I decided that a second filling would be nice. I want to make a filling with contrasting taste and color, and lightly mix both in the shell, like marble cake. &#xD;&#xA;&#xD;&#xA;For the taste, I think that the typical Italian yogurt gelato taste will give the perfect combination - quite sour, somewhat sweet, no distracting fruity notes to compete with the papaya. The easiest thing to try was to just bake some yogurt. So I mixed 3.5% and 10% yogurt, added some sugar, vanila and cream of tartar, and mixed in dissolved starch. But after baking the pie, the taste is nowhere near what I need. The biggest problem is that it isn't sour enough. &#xD;&#xA;&#xD;&#xA;Any ideas how to approximate frozen yogurt or yogurt icecream taste? I prefer a baked filling, but if all else fails, I'd settle for a cold-setting filling to be put into a blindbaked shell. Then I'll have to remove the egg from the papaya and think of a way to thicken it. " />
  <row Id="28077" PostHistoryTypeId="1" PostId="13442" RevisionGUID="17cbc15a-673c-425e-aa5f-7306c3389627" CreationDate="2011-03-25T21:44:23.480" UserId="4638" Text="How to make pie filling which tastes like yogurt icecream?" />
  <row Id="28078" PostHistoryTypeId="3" PostId="13442" RevisionGUID="17cbc15a-673c-425e-aa5f-7306c3389627" CreationDate="2011-03-25T21:44:23.480" UserId="4638" Text="&lt;baking&gt;&lt;pie&gt;&lt;yogurt&gt;" />
  <row Id="28079" PostHistoryTypeId="5" PostId="13136" RevisionGUID="6cfb3837-bcda-4111-be6f-0fcbbb3febbe" CreationDate="2011-03-25T21:52:26.390" UserId="4638" Comment="Reported what happened. " Text="I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch. &#xD;&#xA;&#xD;&#xA;While various Internet sources agree that they can be cooked any old way, nearly all recipes I found include fried plantains. I don't like fried vegetables much, so I thought that I could just modify a recipe. As I have never cooked a plantain, I cannot decide which would be the proper technique to use. &#xD;&#xA;&#xD;&#xA;I found a [recipe][1] which sounds nice. It uses fried plantain slices to create a kind of pie crust, and then the crust is filled with cheese and spices and baked (it is a savory dish). &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;&#xD;&#xA;For crust:&#xD;&#xA;Heat oil in heavy large nonstick skillet over medium heat. Working in batches, add &#xD;&#xA;plantain slices and cook until golden brown, about 3 minutes per side. Using slotted &#xD;&#xA;spoon, transfer slices to sheet of foil. Pat plantains with paper towels and cool. Reserve &#xD;&#xA;2 tablespoons oil from skillet for filling.&#xD;&#xA;&#xD;&#xA;Line 9-inch-diameter glass pie dish with single layer of cooled plantains; reserve &#xD;&#xA;remaining for garnish. Using fingers, firmly press slices together to seal any gaps. &#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;I thought of either roasting the slices in the oven without fat, or boiling them and mashing them, then smearing the mash on the pan (thickened with starch or flour if necessary) and maybe blind baking it. Do you think these techniques would work, or do you have better ideas how to achieve something sufficiently crustlike? &#xD;&#xA;&#xD;&#xA;Edit: The conclusion. &#xD;&#xA;First, I was ill some days, and the plantains ripened in this time. Seems to have had a positive effect in taste. &#xD;&#xA;Second, I made a pie crust with fried plantains and a jibarito (with a non-traditional filling) with roasted plantains. Both tasted quite good, and actually very similar. The roasted ones were, of course, not as greasy and much easier to make (the ones in the pan burned on the surface in seconds, despite the moderate temperature). This will be my prefered plantains cooking method from now on, provided I can find them. Just put them on a rack in the 200°C oven and roast until they get a bit golden. Very tasty. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipes/food/views/Plantain-Picadillo-Pie-with-Cheese-234803" />
  <row Id="28080" PostHistoryTypeId="2" PostId="13443" RevisionGUID="435e3b93-9b71-4426-a729-1f6b2e8f547e" CreationDate="2011-03-25T22:42:09.080" UserId="1685" Text="If I rinse fresh blueberries before I eat them, does wash off the antioxidants?  Why would washing blueberries before freezing them cause tougher-skinned berries?" />
  <row Id="28081" PostHistoryTypeId="1" PostId="13443" RevisionGUID="435e3b93-9b71-4426-a729-1f6b2e8f547e" CreationDate="2011-03-25T22:42:09.080" UserId="1685" Text="What effect does rinsing have on blueberries?" />
  <row Id="28082" PostHistoryTypeId="3" PostId="13443" RevisionGUID="435e3b93-9b71-4426-a729-1f6b2e8f547e" CreationDate="2011-03-25T22:42:09.080" UserId="1685" Text="&lt;blueberries&gt;&lt;wash&gt;" />
  <row Id="28083" PostHistoryTypeId="6" PostId="13443" RevisionGUID="d6c0f20a-4eb5-4716-aafb-a78bbcf3f954" CreationDate="2011-03-25T22:57:21.873" UserId="41" Comment="edited tags" Text="&lt;freezing&gt;&lt;nutrition&gt;&lt;blueberries&gt;&lt;washing&gt;" />
  <row Id="28084" PostHistoryTypeId="25" PostId="13443" RevisionGUID="b9281235-e9bf-4591-a17d-7fd95a03293b" CreationDate="2011-03-25T23:23:32.927" Comment="http://twitter.com/#!/StackCooking/status/51424005051260928" />
  <row Id="28085" PostHistoryTypeId="10" PostId="13441" RevisionGUID="0331a2f7-a05f-492c-9a8a-791fa65b4cfa" CreationDate="2011-03-26T01:57:28.383" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28086" PostHistoryTypeId="2" PostId="13444" RevisionGUID="db88f07d-19af-404a-a520-895f0e5505a5" CreationDate="2011-03-26T02:30:33.673" UserId="60" Text="On a whim I bought some [tamarind][2] at the grocery store this week. I'm most familiar with it from the dish [Pad Thai][3]. My idea at the time was that I would &quot;do something&quot; with it and a [pork chop][4]. Pork chops being my canvas of choice for much experimentation.&#xD;&#xA;&#xD;&#xA;However I'm now stumped as to what I actually do with this thing. I cracked the flimsy shell/skin to expose the sticky fruit inside. I licked it; it tastes good. I'm not sure what to do next though. &#xD;&#xA;&#xD;&#xA;I've looked at some recipes online, but they all work with tamarind _paste_. I'm assuming I need to process the meat somehow to turn it into a paste. &#xD;&#xA;&#xD;&#xA;### Questions&#xD;&#xA;&#xD;&#xA;* Do I have to turn this into paste? &#xD;&#xA;* How do I clean/prepare it? (besides obviously throwing the skin away)&#xD;&#xA;* Do I need to add oil, water, or other ingredients to make it a paste?&#xD;&#xA;* Are there seeds? Do they need to be removed?&#xD;&#xA;&#xD;&#xA;![Tamarind][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/doXSL.jpg&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tamarind&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Pad_Thai&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Pork_chop" />
  <row Id="28087" PostHistoryTypeId="1" PostId="13444" RevisionGUID="db88f07d-19af-404a-a520-895f0e5505a5" CreationDate="2011-03-26T02:30:33.673" UserId="60" Text="How do I use tamarind?" />
  <row Id="28088" PostHistoryTypeId="3" PostId="13444" RevisionGUID="db88f07d-19af-404a-a520-895f0e5505a5" CreationDate="2011-03-26T02:30:33.673" UserId="60" Text="&lt;fruit&gt;&lt;thai-cuisine&gt;&lt;tamarind&gt;" />
  <row Id="28089" PostHistoryTypeId="5" PostId="12765" RevisionGUID="6424bb3f-9577-4366-8e4e-83b2b837f8de" CreationDate="2011-03-26T02:36:18.490" UserId="1887" Comment="Shortened excerpt to fit on tags page. Edited grammar." Text="When asking a question of this sort we should try to restrict the ingredients discussed to:&#xD;&#xA;&#xD;&#xA;* Things which normally would be considered waste. Questions about stale bread and apple peel are existing examples of this.&#xD;&#xA;&#xD;&#xA;* Things which are not usually associated with cooking but are edible. Questions about hops and lavender are existing examples of this.&#xD;&#xA;&#xD;&#xA;* Things which have a specific (or few) widely recognised uses which may have other uncommon uses. The question about cornstarch is an existing example of this.&#xD;&#xA;&#xD;&#xA;* Things which are extremely rare. This is obviously the most subjective, but we could consider things which are not available in a supermarket as the yardstick. This is not perfect, and any other suggestions are welcome. A question about sumac is an existing example of this.&#xD;&#xA;&#xD;&#xA;When answering questions of this form we should consider:&#xD;&#xA;&#xD;&#xA;Classes of uses are best, e.g.&#xD;&#xA;&#xD;&#xA;* Used for flavouring cakes is preferable to a cake recipe&#xD;&#xA;* Flavour pairings in preference to a specific recipe&#xD;&#xA;* Your favourite recipe containing the ingredient is not generally going to be useful&#xD;&#xA;&#xD;&#xA;If you have a question of this form, go through this check list before asking it or it is likely to be closed.&#xD;&#xA;&#xD;&#xA;### Sources&#xD;&#xA;&#xD;&#xA;* [Can I ask about how to use a specific ingredient? (AKA: Culinary Uses Guidelines)](http://meta.cooking.stackexchange.com/q/740/60)" />
  <row Id="28090" PostHistoryTypeId="24" PostId="12765" RevisionGUID="6424bb3f-9577-4366-8e4e-83b2b837f8de" CreationDate="2011-03-26T02:36:18.490" Comment="Proposed by 1887 approved by 60 edit id of 66" />
  <row Id="28091" PostHistoryTypeId="5" PostId="12766" RevisionGUID="e60a128e-2afd-427b-9838-0b81df4e01ea" CreationDate="2011-03-26T02:36:42.857" UserId="1887" Comment="Shortened excerpt to fit on tags page. Edited grammar." Text="For questions about how to use items that are: generally considered waste, edible but not often used in cooking, or extremely rare ingredients. " />
  <row Id="28092" PostHistoryTypeId="24" PostId="12766" RevisionGUID="e60a128e-2afd-427b-9838-0b81df4e01ea" CreationDate="2011-03-26T02:36:42.857" Comment="Proposed by 1887 approved by 60 edit id of 67" />
  <row Id="28093" PostHistoryTypeId="4" PostId="13444" RevisionGUID="f89555dc-eb39-4615-a4ca-c8c7afa6fc3a" CreationDate="2011-03-26T02:39:20.653" UserId="60" Comment="edited title" Text="How do I use whole fresh tamarind?" />
  <row Id="28094" PostHistoryTypeId="2" PostId="13445" RevisionGUID="6faf75ca-1b18-4340-a64b-2adfd50f3fe0" CreationDate="2011-03-26T02:51:54.450" UserId="5280" Text="My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe is that she uses half the butter, which ends up being only a half cup instead of a whole. Usually the cookies turn out round, flat, and about 1 cm high, but tonight we discovered a surprise. These are around an inch high and weren't completely cooked through the center as seen below.&#xD;&#xA;&#xD;&#xA;![Biscuit cookies][1]&#xD;&#xA;&#xD;&#xA;Both of us being engineers, we are curious as to why this happened. We used the following steps and ingredients when making them:&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 2.25 Cups of Pillsbury all purpose flour&#xD;&#xA; - 1 tsp Arm &amp; Hammer baking soda&#xD;&#xA; - 1 tsp Morten salt&#xD;&#xA; - 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes)&#xD;&#xA; - 3/4 cup white sugar &#xD;&#xA; - 3/4 cup brown sugar&#xD;&#xA; - 1 tsp vanilla&#xD;&#xA; - 2 large eggs&#xD;&#xA; - 2 cups Tollhouse Semi-sweet chocolate chips&#xD;&#xA;&#xD;&#xA;**Preparation steps**&#xD;&#xA;&#xD;&#xA; - Preheated the oven to 375&#xD;&#xA; - Whisked together flour, baking soda, and salt in a small bowl&#xD;&#xA; - Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy.&#xD;&#xA; - Added eggs 1 at a time, beating well after each addition.&#xD;&#xA; - Gradually beat in the flour mixture&#xD;&#xA; - Stirred in the chocolate chips&#xD;&#xA; - Dropped dough balls in place on a cookie sheet. &#xD;&#xA; - Cook for 9-11 minutes&#xD;&#xA;&#xD;&#xA;The above steps are exactly what my wife did when we made these cookies. We noticed that the dough looked incredibly dense, sticky, and was very hard to mix after it was all combined. We used a mixer instead of hand mixing the dough like she has in the past, but I find it hard to believe that this would be the culprit (someone may very well prove the cooking n00b wrong though).&#xD;&#xA;&#xD;&#xA;FWIW, please don't critique the recipe ;), as we really only want to know why they came out as biscuits when my wife has used this recipe successfully in the past.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ayCNQ.jpg" />
  <row Id="28095" PostHistoryTypeId="1" PostId="13445" RevisionGUID="6faf75ca-1b18-4340-a64b-2adfd50f3fe0" CreationDate="2011-03-26T02:51:54.450" UserId="5280" Text="Cookie Biscuits: What happened?" />
  <row Id="28096" PostHistoryTypeId="3" PostId="13445" RevisionGUID="6faf75ca-1b18-4340-a64b-2adfd50f3fe0" CreationDate="2011-03-26T02:51:54.450" UserId="5280" Text="&lt;recipe&gt;&lt;cookies&gt;" />
  <row Id="28097" PostHistoryTypeId="5" PostId="13445" RevisionGUID="ffd6e07d-80af-43d9-b2ad-bb089656dea8" CreationDate="2011-03-26T02:57:20.543" UserId="5280" Comment="added 142 characters in body" Text="My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe is that she uses half the butter, which ends up being only a half cup instead of a whole. Usually the cookies turn out round, flat, and about 1 cm high, but tonight we discovered a surprise. These are around an inch high and weren't completely cooked through the center as seen below.&#xD;&#xA;&#xD;&#xA;![Biscuit cookies][1]&#xD;&#xA;&#xD;&#xA;Both of us being engineers, we are curious as to why this happened. We used the following steps and ingredients when making them:&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 2.25 Cups of Pillsbury all purpose flour&#xD;&#xA; - 1 tsp Arm &amp; Hammer baking soda&#xD;&#xA; - 1 tsp Morten salt&#xD;&#xA; - 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes)&#xD;&#xA; - 3/4 cup white sugar &#xD;&#xA; - 3/4 cup brown sugar&#xD;&#xA; - 1 tsp vanilla&#xD;&#xA; - 2 large eggs&#xD;&#xA; - 2 cups Tollhouse Semi-sweet chocolate chips&#xD;&#xA;&#xD;&#xA;**Preparation steps**&#xD;&#xA;&#xD;&#xA; - Preheated the oven to 375&#xD;&#xA; - Whisked together flour, baking soda, and salt in a small bowl&#xD;&#xA; - Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy.&#xD;&#xA; - Added eggs 1 at a time, beating well after each addition.&#xD;&#xA; - Gradually beat in the flour mixture&#xD;&#xA; - Stirred in the chocolate chips&#xD;&#xA; - Dropped dough balls in place on a cookie sheet. &#xD;&#xA; - Cook for 9-11 minutes&#xD;&#xA;&#xD;&#xA;The above steps are exactly what my wife did when we made these cookies. We noticed that the dough looked incredibly dense, sticky, and was very hard to mix after it was all combined. We used a mixer instead of hand mixing the dough like she has in the past, but I find it hard to believe that this would be the culprit (someone may very well prove the cooking n00b wrong though).&#xD;&#xA;&#xD;&#xA;FWIW, please don't critique the recipe ;), as we really only want to know why they came out as biscuits when my wife has used this recipe exactly and successfully in the past. She has followed the same routine every time she has made them except for the use of a mixer and different brands of ingredients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ayCNQ.jpg" />
  <row Id="28098" PostHistoryTypeId="2" PostId="13446" RevisionGUID="36047e89-547d-4fc5-90b2-9aba174a8bda" CreationDate="2011-03-26T03:03:13.767" UserId="4963" Text="You can't go past Lamb Backstrap . It does everything a steak does in regards to cooking, remains very juicy and tender. &#xD;&#xA;You can wrap in prosciutto , serve with soft polenta. Basically whatever your imagination can come up with it will suit this cut.Only down side is the price to purchase, but well worth it for a romantic dinner." />
  <row Id="28099" PostHistoryTypeId="2" PostId="13447" RevisionGUID="dff8519a-c3b8-44bd-ad88-668a34779b4e" CreationDate="2011-03-26T03:12:11.793" UserId="4963" Text="I would suggest that you try getting puy lentils. They are a French green lentil that have a great taste and texture like a bean . You do have to soak them and they will increase in size .They don't turn to mush like the split pea lentil.&#xD;&#xA;" />
  <row Id="28100" PostHistoryTypeId="2" PostId="13448" RevisionGUID="652f20ec-a7e4-44d1-9669-bd37c0317698" CreationDate="2011-03-26T03:31:38.083" UserId="5436" Text="I was reading Julia Child's autobiography, and she mentioned that she loved the book Gastronomie Pratique by Ali-Bab. It's apparently a classic compendium of French cooking recipes and techniques. Does anybody have a particular translation they recommend?" />
  <row Id="28101" PostHistoryTypeId="1" PostId="13448" RevisionGUID="652f20ec-a7e4-44d1-9669-bd37c0317698" CreationDate="2011-03-26T03:31:38.083" UserId="5436" Text="English Translation of Gastronomie Pratique" />
  <row Id="28102" PostHistoryTypeId="3" PostId="13448" RevisionGUID="652f20ec-a7e4-44d1-9669-bd37c0317698" CreationDate="2011-03-26T03:31:38.083" UserId="5436" Text="&lt;cookbook&gt;&lt;french-cuisine&gt;" />
  <row Id="28103" PostHistoryTypeId="2" PostId="13449" RevisionGUID="3b3f4733-f328-4cac-97d8-7dd01bc4a66f" CreationDate="2011-03-26T03:33:17.830" UserId="5436" Text="The antioxidants in blueberries lie in the berries themselves, not in the pesticides residing on their skin. &#xD;&#xA;&#xD;&#xA;Washing them before freezing means that water freezes on the outside. The water crystals puncture the skins of the berries, changing the texture." />
  <row Id="28104" PostHistoryTypeId="2" PostId="13450" RevisionGUID="4efef3f6-78cd-45ef-9912-cf4339e5b845" CreationDate="2011-03-26T03:37:18.390" UserId="5436" Text="I love lamb burgers. You grind lamb, then mix it with onions and various spices. You then put them on a spit and either broil them in the oven or cook them on a grill. You serve inside grilled pita them with tzatziki (a yogurt and cucumber sauce) and taboulleh (a bulghur salad). The latter is optional, it's just a nice side dish." />
  <row Id="28105" PostHistoryTypeId="2" PostId="13451" RevisionGUID="ef4236ff-1e5e-48f8-a924-9ec15036a37d" CreationDate="2011-03-26T03:41:58.260" UserId="5436" Text="Methylcellulose is commonly used in molecular gastronomy to raise the freezing temperture of solids and liquids. Think piping-hot ice cream.&#xD;&#xA;&#xD;&#xA;For the gel, you could use agarose (commonly agar) to create a jelly.&#xD;&#xA;&#xD;&#xA;The other obvious choice for the gel would be gelatin. Buy plain gelatin at the store and have at it with the directions.&#xD;&#xA;&#xD;&#xA;You can create a foam using either the gelatin or the agar and an N2O whipper. This is also called an espuma.&#xD;&#xA;&#xD;&#xA;The third, more fun choice would be to get thee to an asian food store and buy and flavor some tapioca pearls." />
  <row Id="28106" PostHistoryTypeId="2" PostId="13452" RevisionGUID="1036fe6e-bb70-444c-aba1-8f3d7ebb2c31" CreationDate="2011-03-26T04:35:57.043" UserId="5437" Text="in my place celeary root is not available what can i use instead of that is there any alternative?" />
  <row Id="28107" PostHistoryTypeId="1" PostId="13452" RevisionGUID="1036fe6e-bb70-444c-aba1-8f3d7ebb2c31" CreationDate="2011-03-26T04:35:57.043" UserId="5437" Text="what can i use instead of celeary root ion my soup?" />
  <row Id="28108" PostHistoryTypeId="3" PostId="13452" RevisionGUID="1036fe6e-bb70-444c-aba1-8f3d7ebb2c31" CreationDate="2011-03-26T04:35:57.043" UserId="5437" Text="&lt;substitutions&gt;" />
  <row Id="28109" PostHistoryTypeId="2" PostId="13453" RevisionGUID="efc12d18-4d00-4f09-8b75-3d88e183fc3c" CreationDate="2011-03-26T04:38:31.750" UserId="2158" Text="Tamarind is used in a lot of Southeast and South Asian cooking.  As you pointed out, most recipes call for paste, but according to [Curry Cuisine][1], you can be used in a curry sauce: &quot;Simply crack the shell and take out the pod.&quot;  It doesn't say a whole lot more than that, though, so you may have to just experiment.&#xD;&#xA;&#xD;&#xA;Tamarind is also used some in Mexico, but I've only seen recipes that call for paste.  [Here][2] is a recipe for a tamarind beverage that uses the pods, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Curry-Cuisine-Corinne-Trang/dp/0756620783&#xD;&#xA;  [2]: http://mexicanfood.about.com/od/bebidasdrinks/r/aguatamarindo.htm" />
  <row Id="28110" PostHistoryTypeId="5" PostId="13452" RevisionGUID="851252d4-1b7b-4298-84c0-b9849e5aece1" CreationDate="2011-03-26T04:42:49.830" UserId="60" Comment="added 51 characters in body; edited tags; edited title" Text="I don't have access to [celery root][1]. What can I use instead? Are there any suitable alternatives?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Celeriac" />
  <row Id="28111" PostHistoryTypeId="4" PostId="13452" RevisionGUID="851252d4-1b7b-4298-84c0-b9849e5aece1" CreationDate="2011-03-26T04:42:49.830" UserId="60" Comment="added 51 characters in body; edited tags; edited title" Text="What is a substitute for celery root in a soup?" />
  <row Id="28112" PostHistoryTypeId="6" PostId="13452" RevisionGUID="851252d4-1b7b-4298-84c0-b9849e5aece1" CreationDate="2011-03-26T04:42:49.830" UserId="60" Comment="added 51 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;celery-root&gt;" />
  <row Id="28113" PostHistoryTypeId="2" PostId="13454" RevisionGUID="d28e5959-ffaa-4d6c-9138-965bb982d70e" CreationDate="2011-03-26T04:52:59.010" UserId="2158" Text="I love the taste of sarsaparilla.  It's a key flavor in root beer, and I know Aviation Gin has some in it, but I've never seen it used in a food.  Are there any ways to cook with it?" />
  <row Id="28114" PostHistoryTypeId="1" PostId="13454" RevisionGUID="d28e5959-ffaa-4d6c-9138-965bb982d70e" CreationDate="2011-03-26T04:52:59.010" UserId="2158" Text="Is sarsaparilla used in cooking?" />
  <row Id="28115" PostHistoryTypeId="3" PostId="13454" RevisionGUID="d28e5959-ffaa-4d6c-9138-965bb982d70e" CreationDate="2011-03-26T04:52:59.010" UserId="2158" Text="&lt;culinary-uses&gt;" />
  <row Id="28116" PostHistoryTypeId="5" PostId="13453" RevisionGUID="44e4d1cf-b633-4495-ac83-e2f7a0a7649c" CreationDate="2011-03-26T04:54:48.087" UserId="2158" Comment="added 1 characters in body" Text="Tamarind is used in a lot of Southeast and South Asian cooking.  As you pointed out, most recipes call for paste, but according to [Curry Cuisine][1], they can be used in a curry sauce: &quot;Simply crack the shell and take out the pod.&quot;  It doesn't say a whole lot more than that, though, so you may have to just experiment.&#xD;&#xA;&#xD;&#xA;Tamarind is also used some in Mexico, but I've only seen recipes that call for paste.  [Here][2] is a recipe for a tamarind beverage that uses the pods, though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Curry-Cuisine-Corinne-Trang/dp/0756620783&#xD;&#xA;  [2]: http://mexicanfood.about.com/od/bebidasdrinks/r/aguatamarindo.htm" />
  <row Id="28117" PostHistoryTypeId="25" PostId="13444" RevisionGUID="9940547a-fc13-4ad9-b6bb-c6c5ae703efc" CreationDate="2011-03-26T05:23:32.803" Comment="http://twitter.com/#!/StackCooking/status/51514601027813376" />
  <row Id="28118" PostHistoryTypeId="2" PostId="13455" RevisionGUID="7712df5f-c5cb-498f-a12e-d1672b0b3d96" CreationDate="2011-03-26T10:03:36.833" UserId="5434" Text="turnips OR celery ribs (weaker flavor) OR parsley root OR (in salads of grated vegetables) carrots + dash celery seeds.&#xD;&#xA;&#xD;&#xA;Enjoy!" />
  <row Id="28119" PostHistoryTypeId="25" PostId="13438" RevisionGUID="7a6bbea1-99af-4ba0-be51-06892ed0e755" CreationDate="2011-03-26T11:23:32.880" Comment="http://twitter.com/#!/StackCooking/status/51605198908567552" />
  <row Id="28120" PostHistoryTypeId="2" PostId="13456" RevisionGUID="0b7fe790-10c7-4014-8690-c7e2981dcabc" CreationDate="2011-03-26T11:31:59.723" UserId="5403" Text="I am going to experiment making a savoury cheese crispy snack like Twisties or Cheezels. I have these ingredients in mind. &#xD;&#xA;&#xD;&#xA;Corn, Vegetable Oil, Rice, Whey Powder, Cheese Powder (parmesan), Vegetable Salt, Cream Powder, Milk Powder. I will experiment with onion, lemon, lime and chili flavourings.&#xD;&#xA;&#xD;&#xA;My question is this. Which of all the vegetable cooking oils is the least fattening? &#xD;&#xA;Please do not recommend Canola (aka rape seed oil, as I have heard negative facts about this oil) &#xD;&#xA;&#xD;&#xA;Is it possible to source an oil that is nutritious as well as low fat? Or maybe I should just be happy with the healthier options of fatty acids? " />
  <row Id="28121" PostHistoryTypeId="1" PostId="13456" RevisionGUID="0b7fe790-10c7-4014-8690-c7e2981dcabc" CreationDate="2011-03-26T11:31:59.723" UserId="5403" Text="Crispy cheesy snacks for dieters" />
  <row Id="28122" PostHistoryTypeId="3" PostId="13456" RevisionGUID="0b7fe790-10c7-4014-8690-c7e2981dcabc" CreationDate="2011-03-26T11:31:59.723" UserId="5403" Text="&lt;oil&gt;&lt;fats&gt;&lt;health&gt;&lt;low-carb&gt;&lt;low-fat&gt;" />
  <row Id="28123" PostHistoryTypeId="2" PostId="13457" RevisionGUID="5e5664a6-ddda-401b-a92b-e1adf2112cd1" CreationDate="2011-03-26T11:34:16.087" UserId="611" Text="How about a small amount of tamarind paste? I'd say about a quarter of a teaspoon, as the stuff is as sour as something very sour.&#xD;&#xA;It might mess up the colouring though.&#xD;&#xA;&#xD;&#xA;Having said that, I think a good contrast to the papaya might be something like ginger, rather than sourness.&#xD;&#xA;" />
  <row Id="28124" PostHistoryTypeId="2" PostId="13458" RevisionGUID="7ad3535c-521e-451b-99d4-8ce77d2a5ace" CreationDate="2011-03-26T11:39:10.907" UserId="611" Text="You just add them to the liquid in the dish, in much the same way you would use cardamom pods, star anise, mustard seeds, or vanilla pods for that matter.&#xD;&#xA;The pods will partially dissolve, if I remember correctly." />
  <row Id="28125" PostHistoryTypeId="2" PostId="13459" RevisionGUID="5d436a15-4e4d-4e19-8fc0-983c9e24be0f" CreationDate="2011-03-26T11:44:57.730" UserId="5403" Text="I have used essential oils either wiped over the cupboard surface walls or sprinkled on the shelves. Peppermint and spruce. It smells so clean and fresh too. Bay leaves inside the containers of rice. flour etc work too. And don't affect flavour too much either. Place some around the pantry shelves too.&#xD;&#xA;&#xD;&#xA;I also agree on the above suggestions but not the spray mist insecticide. There is enough of these toxins in our food already without adding more. Sorry but I can't understand people having them constantly pervading the air they breathe either. Guess we all have our views on that though." />
  <row Id="28126" PostHistoryTypeId="2" PostId="13460" RevisionGUID="6c99cf1e-8a3e-4ee0-a75a-6c3da453c682" CreationDate="2011-03-26T11:54:59.890" UserId="4638" Text="All vegetable oils are 100% fat, and have 900 calories per 1p00 gramm. It is not possible to reduce an oil's fat content by diluting it, this is only possible with hydrogenated oil (margarine). But low fat margarines are not suited for frying. &#xD;&#xA;&#xD;&#xA;When dieting, you have two concerns. First, if you eat more calories than you use up, you get fatter. Second, if you eat just enough, but the weight regulating mechanisms in the body are not in &quot;shedding fat&quot; mode, you don't lose weight. Changing the oil has absolutely no effct on the amount of calories, you just have to restrict the amount of snacks to reduce calorie intake. &#xD;&#xA;&#xD;&#xA;The second point could be influenced byoil choice, as different plants deliver oils with different types of fatty acids, and they could have different effect on body chemistry. But discussing such nutritional topics (not the calories count, but the effect of different food on body chemistry) is off topic here on SA, so if you asked more about this, your question will be closed. Anyway, I doubt that anybody here has such information at all. You either need to look it up in a nutritional information source you trust, or just pick any oil. The amount you can consume on a diet is so small that it probably won't make a difference. " />
  <row Id="28127" PostHistoryTypeId="2" PostId="13461" RevisionGUID="11f32b54-3b5b-4134-907f-482028da578c" CreationDate="2011-03-26T12:12:34.653" UserId="4657" Text="I would love to combine two of the best things in cooking, deglazing with a fonds or wine and my cast iron skillet, which I have been seasoning for a couple of months now. My concern is that the seasoning might remove the seasoning from the skillet. Could this happen?" />
  <row Id="28128" PostHistoryTypeId="1" PostId="13461" RevisionGUID="11f32b54-3b5b-4134-907f-482028da578c" CreationDate="2011-03-26T12:12:34.653" UserId="4657" Text="Can deglazing a cast iron skillet remove the seasoning?" />
  <row Id="28129" PostHistoryTypeId="3" PostId="13461" RevisionGUID="11f32b54-3b5b-4134-907f-482028da578c" CreationDate="2011-03-26T12:12:34.653" UserId="4657" Text="&lt;cast-iron&gt;" />
  <row Id="28130" PostHistoryTypeId="5" PostId="13460" RevisionGUID="4a4e5a72-0ebd-4de7-ad9f-58043030673c" CreationDate="2011-03-26T12:25:00.560" UserId="611" Comment="fixed a couple of typos" Text="All vegetable oils are 100% fat, and have 900 calories per 100 gramm. It is not possible to reduce an oil's fat content by diluting it, this is only possible with hydrogenated oil (margarine). But low fat margarines are not suited for frying. &#xD;&#xA;&#xD;&#xA;When dieting, you have two concerns. First, if you eat more calories than you use up, you get fatter. Second, if you eat just enough, but the weight regulating mechanisms in the body are not in &quot;shedding fat&quot; mode, you don't lose weight. Changing the oil has absolutely no effect on the amount of calories, you just have to restrict the amount of snacks to reduce calorie intake. &#xD;&#xA;&#xD;&#xA;The second point could be influenced by oil choice, as different plants deliver oils with different types of fatty acids, and they could have different effects on body chemistry. But discussing such nutritional topics (not the calories count, but the effect of different food on body chemistry) is off topic here on SA, so if you asked more about this, your question will be closed. Anyway, I doubt that anybody here has such information at all. You either need to look it up in a nutritional information source you trust, or just pick any oil. The amount you can consume on a diet is so small that it probably won't make a difference. " />
  <row Id="28131" PostHistoryTypeId="2" PostId="13462" RevisionGUID="48eb3770-67b2-4787-a7e5-3b56191aaf8a" CreationDate="2011-03-26T12:52:15.643" UserId="3425" Text="And what will happen if I eat them after they're past the expiry date?" />
  <row Id="28132" PostHistoryTypeId="1" PostId="13462" RevisionGUID="48eb3770-67b2-4787-a7e5-3b56191aaf8a" CreationDate="2011-03-26T12:52:15.643" UserId="3425" Text="Why do eggs have expiry dates?" />
  <row Id="28133" PostHistoryTypeId="3" PostId="13462" RevisionGUID="48eb3770-67b2-4787-a7e5-3b56191aaf8a" CreationDate="2011-03-26T12:52:15.643" UserId="3425" Text="&lt;eggs&gt;&lt;storage-lifetime&gt;" />
  <row Id="28134" PostHistoryTypeId="2" PostId="13463" RevisionGUID="39223b43-666a-4737-9ecd-bfc652ebb079" CreationDate="2011-03-26T13:25:55.957" UserId="41" Text="All of the answers you are looking for have been touched on in various parts of this question: [How long can I keep eggs in the refrigerator?][1]&#xD;&#xA;&#xD;&#xA;Summary:&#xD;&#xA;&#xD;&#xA;  * Expiration dates are for best quality only. Nothing magical happens on that date.&#xD;&#xA;  * Truly fresh eggs (i.e. from the chicken) will hardly degrade at all even after a year in storage.&#xD;&#xA;  * Supermarket eggs are washed, removing the protective layer and lowering the shelf life.&#xD;&#xA;  * Some supermarket eggs are *already* contaminated with salmonella, and there's no test you can do to find out for sure (other than eating them raw). This *will* cause serious problems if you leave them in storage for several months, unless you freeze them.&#xD;&#xA;  * Lastly, damaged eggs will simply go rotten.  You won't always see the damage, but you'll definitely smell it by the time you hit that best-before date.&#xD;&#xA;&#xD;&#xA;As with just about every other food, you're better off interpreting the sell-by or best-before dates as a conservative guideline; any food can go off before the date if it's been damaged or mis-handled, and many foods will still be fine long after they &quot;expire&quot;.  [StillTasty.com][2] is a good resource for finding out how long various foods *actually* last in storage.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/q/7663/41&#xD;&#xA;  [2]: http://stilltasty.com/" />
  <row Id="28135" PostHistoryTypeId="2" PostId="13464" RevisionGUID="86635330-399f-4599-9156-62c7f9011e12" CreationDate="2011-03-26T13:38:08.413" UserId="41" Text="It's difficult to find reliable information amidst all the marketing hype with xylitol, but here's what I've been able to figure out:&#xD;&#xA;&#xD;&#xA;  * Xylitol does have fewer calories, per unit of weight, than table sugar.  However, xylitol is also less sweet than sugar.  Factually, it has about 2/3 the calories of sugar.  Anecdotally, it is about half as sweet, so if you judged your amounts entirely by taste (as opposed to doing a 1:1 substitution), you would end up with *more* calories.&#xD;&#xA;&#xD;&#xA;  * Xylitol [has been associated with gastrointestinal upset][1] in doses higher than 35 g, so if you plan to use a lot of in your candies, you might want to use very small servings.  It seems to be not as bad as most other sugar alcohols, but still much harder on the gut than ordinary sugar.&#xD;&#xA;&#xD;&#xA;  * One of the more interesting properties of some sugar alcohols (including xylitol, again) is that they are humectants - meaning that they draw in moisture from the air.  This is a useful property if your candies are prone to drying out; on the other hand, if they are prone to breaking down then this could make it worse.  It depends on the specific candy and especially the gelatin concentration.&#xD;&#xA;&#xD;&#xA;  * Although it is mildly alkaline - enough to spawn anecdotes of it having a &quot;cooling effect&quot; on the mouth - it's not really enough to make a difference in gelatin, which does fine up to a pH of about 10.  Citric acid does seem like a common accompaniment in sugar-free gums but it seems to be just for flavour purposes, as humans aren't wired to enjoy alkaline tastes.  Keep in mind that this will at least partly negate the supposed oral benefits.&#xD;&#xA;&#xD;&#xA;  * Finally, polyols act as [stabilizers for gelatin][2] in the same way that sugar does.  Although xylitol wasn't included in the linked experiment, it's very similar to sorbitol in that respect.  What you'll end up with is an increased melting point and a generally firmer gel, and while that's normally seen as a good thing, don't overdo it or else you'll lose the melt-in-your-mouth property that's unique to gelatin.&#xD;&#xA;&#xD;&#xA;  * I wouldn't use other thickeners; the gelatin is already taking care of that, and if you need more gel strength then just use more gelatin.  If you're trying to make stiffer candies then just use a stiffer gelling agent.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.zsweet.com/pdf/Erythritol-Xylitol-Sucrose-gastro-Toler.pdf&#xD;&#xA;  [2]: http://dx.doi.org/10.1016/S0268-005X(86)80018-2" />
  <row Id="28136" PostHistoryTypeId="2" PostId="13465" RevisionGUID="18976f8a-21c7-4caa-bfbb-347ee0bd7d09" CreationDate="2011-03-26T13:40:46.077" UserId="4777" Text="There doesn't seem to have been an english translation of this book. Info [here][1] on all editions.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://openlibrary.org/books/OL6655253M/Gastronomie_pratique" />
  <row Id="28137" PostHistoryTypeId="6" PostId="13445" RevisionGUID="63d3b70e-6ed6-47c8-8fe6-588577b3950e" CreationDate="2011-03-26T13:42:33.183" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="28138" PostHistoryTypeId="2" PostId="13466" RevisionGUID="9f7cc006-c44f-4dbf-a5fa-68933e6a40eb" CreationDate="2011-03-26T13:56:39.707" UserId="41" Text="This looks to me like the symptoms of too much flour - probably *way* too much.&#xD;&#xA;&#xD;&#xA;Measuring baking ingredients by volume instead of weight is always a crapshoot, although it shouldn't be *that* far off - my guess is that either the flour was heavily compacted, or perhaps the baker's mind wandered off and she accidentally added an extra cup.&#xD;&#xA;&#xD;&#xA;Overmixing (i.e. by using an electric mixer) *is* a common problem with cookies but the symptom of that is a hard and gritty cookie that *doesn't* rise - not one that rises too much and has unbaked flour in the center.  As far as I know, that can only happen with a huge amount of flour.  Obviously, too much flour would also result in a much denser dough.&#xD;&#xA;&#xD;&#xA;What you ended up with seems to be more like a quickbread - almost a scone - and there is indeed not an awful lot of difference between the two aside from the ratios and the creaming of butter.&#xD;&#xA;&#xD;&#xA;Excess flour probably *wouldn't* result in a *stickier* dough, but stickiness is more due to temperature than anything else.  If you're finding the dough too sticky to mold then make sure it's thoroughly chilled - that will make it easier to work with." />
  <row Id="28139" PostHistoryTypeId="2" PostId="13467" RevisionGUID="bd8065d7-4cb8-42f5-a4ea-f39a97bf8e4c" CreationDate="2011-03-26T14:15:36.117" UserId="2001" Text="1- Remove the hard shell,&#xD;&#xA;&#xD;&#xA;2- simmer them in a little liquid until the meat can be easily removed from the seeds.&#xD;&#xA;&#xD;&#xA;Tamarind is very sweet and very sour. Tamarind chutneys are delicious for a starting point. You can find recipes but not many other ingredients are required.&#xD;&#xA;&#xD;&#xA;You asked if you have to make it into a paste- I suppose not but cooking them is required to get the seeds out and cooking turns the meat into a paste.&#xD;&#xA;&#xD;&#xA;Carmi is correct that you can add them directly to liquid but you need to be able to get the large, hard seeds out." />
  <row Id="28140" PostHistoryTypeId="25" PostId="13462" RevisionGUID="f730c2b1-080f-441b-9c6e-3e6f1e39486d" CreationDate="2011-03-26T14:23:32.493" Comment="http://twitter.com/#!/StackCooking/status/51650495919566848" />
  <row Id="28141" PostHistoryTypeId="2" PostId="13468" RevisionGUID="4b460b09-666a-4bf8-9a94-1f666730b489" CreationDate="2011-03-26T14:32:30.067" UserId="67" Text="If it's properly seasoned, and affixed well to the pan, there shouldn't be any problem.&#xD;&#xA;&#xD;&#xA;In fact, it's what I typically use to [clean my pans][1] even if I'm not making a sauce.&#xD;&#xA;&#xD;&#xA;If you're reducing a sauce that's highly acidic, you might have cause for concern, as you don't want to have acids in the pan for long periods.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/261/how-do-you-clean-a-cast-iron-skillet/509#509" />
  <row Id="28142" PostHistoryTypeId="2" PostId="13469" RevisionGUID="7f112c37-3d6a-4664-b2d1-495d86f520e5" CreationDate="2011-03-26T15:36:01.243" UserId="4483" Text="Slightly too much baking soda (heaped rather than flat tsp) or the mixture was left in a warm  kitchen for longer than usual and the self-raising action kicked in.&#xD;&#xA;&#xD;&#xA;Personally thats how my cookies always come out - it's what I aim for" />
  <row Id="28143" PostHistoryTypeId="6" PostId="701" RevisionGUID="6f4f7e4b-580e-4ff0-abbc-c561053b4bd5" CreationDate="2011-03-26T15:50:33.837" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;frying&gt;&lt;oil&gt;&lt;fats&gt;" />
  <row Id="28144" PostHistoryTypeId="6" PostId="3078" RevisionGUID="3105561a-f2ba-424a-bf49-c85e1a7ff8db" CreationDate="2011-03-26T15:51:23.553" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;pancake&gt;" />
  <row Id="28145" PostHistoryTypeId="6" PostId="4073" RevisionGUID="cebfa564-1750-4854-b7bf-fd590a11d275" CreationDate="2011-03-26T15:51:52.057" UserId="1887" Comment="Retagged" Text="&lt;sauce&gt;&lt;cheese&gt;&lt;roux&gt;" />
  <row Id="28146" PostHistoryTypeId="2" PostId="13470" RevisionGUID="de4b9e13-7e94-4fe0-ab90-87339021c2d2" CreationDate="2011-03-26T17:09:46.990" UserId="4593" Text="Some of the Konbu that I recently bought has a whitish discoloration as opposed to a black/green color.  I am wondering if it can still be eaten/used in cooking.&#xD;&#xA;[Konbu][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Kombu.jpg/240px-Kombu.jpg&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="28147" PostHistoryTypeId="1" PostId="13470" RevisionGUID="de4b9e13-7e94-4fe0-ab90-87339021c2d2" CreationDate="2011-03-26T17:09:46.990" UserId="4593" Text="Konbu discoloration still edible?" />
  <row Id="28148" PostHistoryTypeId="3" PostId="13470" RevisionGUID="de4b9e13-7e94-4fe0-ab90-87339021c2d2" CreationDate="2011-03-26T17:09:46.990" UserId="4593" Text="&lt;food-safety&gt;&lt;japanese-cuisine&gt;" />
  <row Id="28149" PostHistoryTypeId="25" PostId="13461" RevisionGUID="993e82f6-b454-479c-ad44-e093b29e4e11" CreationDate="2011-03-26T17:23:33.760" Comment="http://twitter.com/#!/StackCooking/status/51695798714515457" />
  <row Id="28150" PostHistoryTypeId="2" PostId="13471" RevisionGUID="a447b19e-3800-4426-9782-4c7c17da6661" CreationDate="2011-03-26T18:12:21.737" UserId="5397" Text="I have a recipe where one of spices I need to use is coriander. What other spice can I use to substitute coriander and don't change taste very much?&#xD;&#xA;&#xD;&#xA;In the recipe coriander is used to season meat before cooking." />
  <row Id="28151" PostHistoryTypeId="1" PostId="13471" RevisionGUID="a447b19e-3800-4426-9782-4c7c17da6661" CreationDate="2011-03-26T18:12:21.737" UserId="5397" Text="Coriander substitute?" />
  <row Id="28152" PostHistoryTypeId="3" PostId="13471" RevisionGUID="a447b19e-3800-4426-9782-4c7c17da6661" CreationDate="2011-03-26T18:12:21.737" UserId="5397" Text="&lt;spices&gt;" />
  <row Id="28153" PostHistoryTypeId="2" PostId="13472" RevisionGUID="ca37843e-6e6f-4b0a-96ed-893b16199281" CreationDate="2011-03-26T18:54:21.247" UserId="2001" Text="The coriander seed has a fresh lemony flavor. I really dig it. It isn't very similar to the coriander herb, cilantro, but it has a similar freshness.&#xD;&#xA;&#xD;&#xA;The problem is how you are cooking the meat. Coriander is dry and can be toasted; other substitutions such as herbs might burn.&#xD;&#xA;&#xD;&#xA;These suggestion won't taste just like coriander but they are filed in similar categories in my mind. They would create the same mood.&#xD;&#xA;&#xD;&#xA;If you need dry or toasted spice- such as for a rub you might try lemon-pepper or a little toasted fennel for the sweet freshness.&#xD;&#xA;&#xD;&#xA;If this is a marinade and you aren't worried about burning the spices you could try lemon zest with a little cilantro.&#xD;&#xA;" />
  <row Id="28154" PostHistoryTypeId="2" PostId="13473" RevisionGUID="94de36f1-4368-4479-bd7d-5cc3fb35ea58" CreationDate="2011-03-26T19:13:11.530" UserId="4737" Text="being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans...&#xD;&#xA;&#xD;&#xA;Lately I've seen a lot of advertisements for pans with a ceramic coating, and today I saw those pans in my kitchen supply store...&#xD;&#xA;&#xD;&#xA;They are (according to the advert) cast aluminum pans with a ceramic coating on them... they are said to be useful for every kind of stove, from gas over electro, ceran or induction... and they are said to be extremely robust and should cook evenly and so on...&#xD;&#xA;&#xD;&#xA;But before buying one I wanted to ask you whether you have experience with those kind of pans? Are they really indestructable? Will working in the pan with forks or knives harm the coating? Will dishwasher usage harm the pan?&#xD;&#xA;&#xD;&#xA;What results do you have with those pans? Is food sticking to the pan or is it really going off like nothing?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Would be great if you could provide me with some information and experience about those pans...&#xD;&#xA;&#xD;&#xA;Thank you!" />
  <row Id="28155" PostHistoryTypeId="1" PostId="13473" RevisionGUID="94de36f1-4368-4479-bd7d-5cc3fb35ea58" CreationDate="2011-03-26T19:13:11.530" UserId="4737" Text="Pans with ceramic coating useful?" />
  <row Id="28156" PostHistoryTypeId="3" PostId="13473" RevisionGUID="94de36f1-4368-4479-bd7d-5cc3fb35ea58" CreationDate="2011-03-26T19:13:11.530" UserId="4737" Text="&lt;roasting&gt;&lt;pan&gt;&lt;roast&gt;" />
  <row Id="28157" PostHistoryTypeId="2" PostId="13474" RevisionGUID="ff477463-e623-4b98-81da-3626bb67f789" CreationDate="2011-03-26T19:24:01.457" UserId="2001" Text="Most cream pie recipes that I have used call for corn starch. Flour is sometimes used but it seems to be in older recipes and the texture turns out a bit different than you would expect in a cream pie.&#xD;&#xA;&#xD;&#xA;The yolk enzyme does have to be deactivated but this is not a big deal. After you add the starch, according to the recipe, bring the mixture to a simmer for a few minutes. The corn starch can take it and won't break just from that. I have had pies not turn out from not cooking them long enough- I've never had one cooked too long.&#xD;&#xA;&#xD;&#xA;Using whole milk does make a difference. A little bit of milk fat adds a lot to the texture and consistency of the custard. You can successfully make the pie with lower fat milk but it will be creamier and thicker with more fat (as you would expect).&#xD;&#xA;&#xD;&#xA;As for tapioca starch...&#xD;&#xA;One Thanksgiving I ran out of corn starch. I looked through my cupboard and all I had was tapioca starch that I had used for an oriental recipe. I substituted one to one.&#xD;&#xA;&#xD;&#xA;Tapioca starch sets nothing like cornstarch. Where corn starch sets up like a creamy pudding, tapioca starch has an amusing rubbery quality to it. When I sliced the pie the knife would go almost to the bottom of the pan before the custard would slice and spring back up. I could hold up a slice of pie by the back crust and the entire slice would stretch about two feet and dangle in the air.&#xD;&#xA;&#xD;&#xA;The pie was delicious but I didn't think it should be served to guests. :) I don't recommend using tapioca starch unless you are going for silly." />
  <row Id="28158" PostHistoryTypeId="2" PostId="13475" RevisionGUID="e196b68b-fcaf-40dc-8652-a2412681baf9" CreationDate="2011-03-26T19:32:29.200" UserId="4935" Text="Recipe calls for tablespoons of butter but all I have is whipped butter. What is the conversion?" />
  <row Id="28159" PostHistoryTypeId="1" PostId="13475" RevisionGUID="e196b68b-fcaf-40dc-8652-a2412681baf9" CreationDate="2011-03-26T19:32:29.200" UserId="4935" Text="Convert to tablespoons of whipped butter." />
  <row Id="28160" PostHistoryTypeId="3" PostId="13475" RevisionGUID="e196b68b-fcaf-40dc-8652-a2412681baf9" CreationDate="2011-03-26T19:32:29.200" UserId="4935" Text="&lt;conversion&gt;" />
  <row Id="28161" PostHistoryTypeId="2" PostId="13476" RevisionGUID="b169226d-7f26-4a80-ac33-9175f9817d27" CreationDate="2011-03-26T19:41:56.853" UserId="2001" Text="I would expect this to vary by how much air the manufacturer whipped into their butter.&#xD;&#xA;&#xD;&#xA;I would recommend going by weight. Butter weighs about the same as water (obviously not exactly the same as it floats but close enough.) It is about .5oz per Tbs.&#xD;&#xA;&#xD;&#xA;Either use a scale or use the weight/serving info on the label to measure out .5oz." />
  <row Id="28162" PostHistoryTypeId="2" PostId="13477" RevisionGUID="4a4409a0-ec76-463a-a0c2-bad2840f04cc" CreationDate="2011-03-26T19:42:16.123" UserId="60" Text="It depends on the brand of whipped butter mainly. A common volume ratio is 4:1. To be exact though I would suggest comparing the fat and calorie content of your whipped butter to normal butter.&#xD;&#xA;&#xD;&#xA;Normal unsalted butter has 100 calories and 11g of fat per tablespoon. &#xD;&#xA;&#xD;&#xA;Whipped butter typically has either air or nitrogen whipped into it, increasing its volume four-fold. If you check the nutrition information of your whipped butter and see 25 calories and 2-3g of fat per tablespoon then you can be sure it is a 4:1 ratio.&#xD;&#xA;&#xD;&#xA;Note however that if you're baking the air whipped in can have a significant effect on  your end result. It will likely be much airier and could even collapse.&#xD;&#xA;&#xD;&#xA;You could also rely on any package marketing for an idea. e.g. 50% less fat than butter! " />
  <row Id="28163" PostHistoryTypeId="6" PostId="13475" RevisionGUID="ccad12fd-81d7-4d26-bd64-53da2d1d8618" CreationDate="2011-03-26T19:43:53.593" UserId="60" Comment="edited tags" Text="&lt;butter&gt;&lt;conversion&gt;" />
  <row Id="28164" PostHistoryTypeId="25" PostId="13475" RevisionGUID="00b43300-f2f3-462f-9069-90076b4c2df3" CreationDate="2011-03-26T20:23:34.383" Comment="http://twitter.com/#!/StackCooking/status/51741099886264320" />
  <row Id="28165" PostHistoryTypeId="5" PostId="13385" RevisionGUID="38cf6e2a-9db6-4747-894e-fdc0d9aa63b1" CreationDate="2011-03-26T20:24:54.527" UserId="5389" Comment="Simple tweaks to improve readability" Text="I always throw in some corn syrup when make a simple syrup.  The extra glucose adds some &quot;chaos&quot; to the mix and keeps the crystals from forming their structure.&#xD;&#xA;&#xD;&#xA;I also like to add some cream of tartar to help break up the sucrose in the table sugar into its component parts of fructose and glucose." />
  <row Id="28166" PostHistoryTypeId="6" PostId="13473" RevisionGUID="655ae5e1-75bb-4706-a99a-16444abc80b2" CreationDate="2011-03-26T21:48:17.477" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;roasting&gt;&lt;pan&gt;" />
  <row Id="28167" PostHistoryTypeId="2" PostId="13478" RevisionGUID="cf32be36-a317-42b9-bf02-b021d1a61342" CreationDate="2011-03-26T22:05:22.487" UserId="4489" Text="This is perfectly normal. Many people believe the flavor is most concentrated in those crystallized bits. Embrace it!" />
  <row Id="28168" PostHistoryTypeId="25" PostId="13473" RevisionGUID="003e39f0-cd38-4a7d-aea5-70b9f1aa6dfe" CreationDate="2011-03-26T23:23:33.823" Comment="http://twitter.com/#!/StackCooking/status/51786396251336704" />
  <row Id="28169" PostHistoryTypeId="2" PostId="13479" RevisionGUID="c0107d29-bdc8-4f11-b5a7-aacf878c513c" CreationDate="2011-03-26T23:32:24.520" UserId="5443" Text="By size or weight - I never seem to know ... " />
  <row Id="28170" PostHistoryTypeId="1" PostId="13479" RevisionGUID="c0107d29-bdc8-4f11-b5a7-aacf878c513c" CreationDate="2011-03-26T23:32:24.520" UserId="5443" Text="How much is a small/medium/large onion?" />
  <row Id="28171" PostHistoryTypeId="3" PostId="13479" RevisionGUID="c0107d29-bdc8-4f11-b5a7-aacf878c513c" CreationDate="2011-03-26T23:32:24.520" UserId="5443" Text="&lt;onions&gt;" />
  <row Id="28172" PostHistoryTypeId="2" PostId="13480" RevisionGUID="cee8d6d1-bf41-4932-a977-45278b81f56a" CreationDate="2011-03-26T23:52:53.517" UserId="123" Text="&gt; 1 small yellow onion = 1/4 cup chopped  &#xD;&#xA;&gt; 1 medium-small yellow onion = 1/2 cup chopped   &#xD;&#xA;1 medium yellow onion = 3/4&#xD;&#xA;&gt; cup chopped   &#xD;&#xA;1 medium-large yellow&#xD;&#xA;&gt; onion = 1 cup chopped   &#xD;&#xA;1 large yellow&#xD;&#xA;&gt; onion = 1 1/2 cups chopped&#xD;&#xA;&#xD;&#xA;[source][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ellenskitchen.com/pantry/suboamc.html" />
  <row Id="28173" PostHistoryTypeId="5" PostId="13480" RevisionGUID="bd18e9ca-d3fe-4cb9-8744-054165f056fa" CreationDate="2011-03-27T00:00:39.517" UserId="123" Comment="added 154 characters in body; added 165 characters in body" Text="Here's some general guidelines I have used in the past:&#xD;&#xA;&#xD;&#xA;&gt; Small onion = 4 ounces by weight or&#xD;&#xA;&gt; about ½ cup chopped&#xD;&#xA;&gt; &#xD;&#xA;&gt; Medium onion = 8 ounces, or about 1&#xD;&#xA;&gt; cup chopped&#xD;&#xA;&gt; &#xD;&#xA;&gt; Large onion = 12 ounces, or about 1½&#xD;&#xA;&gt; cups chopped&#xD;&#xA;&gt; &#xD;&#xA;&gt; Jumbo onion = 16 ounces, or about 2&#xD;&#xA;&gt; cups chopped&#xD;&#xA;&#xD;&#xA;[source][2]&#xD;&#xA;&#xD;&#xA;The terms are not always completely accurate so use your best judgement. I've often seen large onions that were as big or bigger than &quot;jumbo&quot; according to this data.&#xD;&#xA;  [1]: http://www.ellenskitchen.com/pantry/suboamc.html&#xD;&#xA;  [2]: http://www.salon.com/food/francis_lam/2010/03/14/how_to_size_small_medium_large_carrots" />
  <row Id="28175" PostHistoryTypeId="2" PostId="13482" RevisionGUID="46d7cbad-3b8a-4f05-9b98-bff16b49a05f" CreationDate="2011-03-27T01:38:18.270" UserId="4483" Text="The sell by date isn't so much going bad (bad eggs are rather obvious) but Salmonella.&#xD;&#xA;&#xD;&#xA;Most eggs, especially factory farmed, have traces of salmonella on them - it can pass through the shell. But unless you are already ill you can handle it, the older the are the longer the bug has add to get into the egg and grow.&#xD;&#xA;  " />
  <row Id="28176" PostHistoryTypeId="2" PostId="13483" RevisionGUID="d1d1ae76-4c6e-4511-aa8d-82313b1fa946" CreationDate="2011-03-27T02:33:35.523" UserId="4489" Text="I bought a large pork shoulder, broke it down into manageable pieces (it's just myself and my wife), and with one piece I decided to make pepperoni. I followed what seemed to be a pretty standard recipe:&#xD;&#xA;&#xD;&#xA; 1. Grind&#xD;&#xA; 1. Add spices (fennel, red pepper, garlic) and tender quick&#xD;&#xA; 1. Dry in fridge&#xD;&#xA; 1. Slow-roast to 160°F&#xD;&#xA;&#xD;&#xA;If I close my eyes, it tastes like pepperoni, but it looks nothing like it. Much more red--almost purplish red, but by no means the greasy orange slice I'd expect on a pizza. I guess it could do fine in a stromboli, but I'd like to know what I did wrong, or what I'd need to do to get what I was looking for.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28177" PostHistoryTypeId="1" PostId="13483" RevisionGUID="d1d1ae76-4c6e-4511-aa8d-82313b1fa946" CreationDate="2011-03-27T02:33:35.523" UserId="4489" Text="Why isn't my homemade pepperoni orange?" />
  <row Id="28178" PostHistoryTypeId="3" PostId="13483" RevisionGUID="d1d1ae76-4c6e-4511-aa8d-82313b1fa946" CreationDate="2011-03-27T02:33:35.523" UserId="4489" Text="&lt;curing&gt;&lt;pepperoni&gt;&lt;sausage&gt;" />
  <row Id="28179" PostHistoryTypeId="2" PostId="13484" RevisionGUID="84f4b16e-1936-4be2-9b91-f3c778009a36" CreationDate="2011-03-27T02:43:03.370" UserId="5444" Text="I remember eating this delicious breakfast while traveling a long time ago and since it was a to go order, I never really remembered the name.&#xD;&#xA;&#xD;&#xA;The dish had eggs (scrambled style) mixed with rice. There may have been tortilla chips but I don't remember if they were mixed or on the side. &#xD;&#xA;&#xD;&#xA;There may have been other ingredients and I can't remember them but if someone can point them out it may jog my memory.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28180" PostHistoryTypeId="1" PostId="13484" RevisionGUID="84f4b16e-1936-4be2-9b91-f3c778009a36" CreationDate="2011-03-27T02:43:03.370" UserId="5444" Text="Does anyone know the name of this Mexican Breakfast / Brunch dish?" />
  <row Id="28181" PostHistoryTypeId="3" PostId="13484" RevisionGUID="84f4b16e-1936-4be2-9b91-f3c778009a36" CreationDate="2011-03-27T02:43:03.370" UserId="5444" Text="&lt;mexican-cuisine&gt;&lt;breakfast&gt;" />
  <row Id="28182" PostHistoryTypeId="2" PostId="13485" RevisionGUID="970d815e-5261-43b0-a1cc-de081e388963" CreationDate="2011-03-27T02:53:08.823" UserId="3432" Text="From [Wikipedia](http://en.wikipedia.org/wiki/Pepperoni):&#xD;&#xA;&#xD;&#xA;&gt; Sodium nitrite, used as a curing agent, is what gives pepperoni the pink part of its distinct orange-pink color, while paprika or other capsicum provides the orange part.&#xD;&#xA;&#xD;&#xA;It cites a [food science blog article](http://howfoodworks.blogspot.com/2009/02/pepperoni-is-raw-meat.html) as the source." />
  <row Id="28183" PostHistoryTypeId="5" PostId="13443" RevisionGUID="e7a592ae-5ca1-4bbd-8fe7-227a241ce10a" CreationDate="2011-03-27T03:10:47.800" UserId="1685" Comment="added 5 characters in body" Text="If I rinse fresh blueberries before I eat them, does that wash off the antioxidants?  Why would washing blueberries before freezing them cause tougher-skinned berries?" />
  <row Id="28185" PostHistoryTypeId="25" PostId="13483" RevisionGUID="28321b82-3476-462b-81d3-8b194b507e06" CreationDate="2011-03-27T08:23:33.643" Comment="http://twitter.com/#!/StackCooking/status/51922291558318081" />
  <row Id="28186" PostHistoryTypeId="5" PostId="13113" RevisionGUID="ef4a995e-5a3a-484f-9920-8233c5c03cbd" CreationDate="2011-03-27T10:56:48.017" UserId="3203" Comment="deleted 2 characters in body" Text="The secret to crisp sweet and sour pork is mostly how you serve it&#xD;&#xA;&#xD;&#xA;Roast, BBQ, grill (whatever you like) the pork so it fully cooked, but on the lighter side of done. Cut into bite sized pieces&#xD;&#xA;&#xD;&#xA;If you want to deep fry (not actually required) use a thin and light tempura style batter (flour, baking soda, beer mixed for ten seconds works OK). Drain well. This can be done the day before and keep it in an airtight container, but reheating is as much trouble as fresh deep frying. Remember, when using a thin light batter deep frying only takes a minute&#xD;&#xA;&#xD;&#xA;If not deep frying, finish and reheat under the grill (broiler) till it just starts to smoke&#xD;&#xA;&#xD;&#xA;Use a hot Chinese style serving platter and poor in all your sweet and sour sauce fresh from the wok. The sauce and the platter should be piping hot, it doesn't matter if the the pork is not that hot&#xD;&#xA;&#xD;&#xA;Pile the middle of the platter with freshly shredded raw cabbage and onion. This should make a low flat island in the sauce just breaking the surface of the sauce. You can use wok fried capsicum, onion, carrots etc instead of cabbage (not as good!)&#xD;&#xA;&#xD;&#xA;Carefully pile the pork pieces onto the island&#xD;&#xA;&#xD;&#xA;For extra zing add more shredded raw onion on top&#xD;&#xA;&#xD;&#xA;For a coastal style, and some fresh shredded coconut and/or mango (not to everyone's taste)&#xD;&#xA;&#xD;&#xA;Serve immediately with a large serving spoon, so guests can scoop up the sauce and pork all in one go&#xD;&#xA;" />
  <row Id="28187" PostHistoryTypeId="5" PostId="13455" RevisionGUID="ca25af9f-fe8f-4e29-a208-e6c336c69094" CreationDate="2011-03-27T11:07:27.673" UserId="3203" Comment="added 97 characters in body" Text="From [Cook's Thesaurus][1]&#xD;&#xA;&#xD;&#xA;&gt; turnips OR celery ribs (weaker flavor)&#xD;&#xA;&gt; OR parsley root OR (in salads of&#xD;&#xA;&gt; grated vegetables) carrots + dash&#xD;&#xA;&gt; celery seeds.&#xD;&#xA;&#xD;&#xA;Enjoy!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsubs.com/Roots.html#celeriac" />
  <row Id="28188" PostHistoryTypeId="25" PostId="13479" RevisionGUID="03749fd8-7318-4b9e-a880-5f5523ef2e3c" CreationDate="2011-03-27T11:23:34.023" Comment="http://twitter.com/#!/StackCooking/status/51967591299825664" />
  <row Id="28189" PostHistoryTypeId="5" PostId="13445" RevisionGUID="6dbb5240-e127-468c-9f01-2ec9c2e5f229" CreationDate="2011-03-27T11:24:02.893" UserId="3203" Comment="added 29 characters in body" Text="My wife made some chocolate chip cookies tonight using the same recipe she has for years; it's the one on the back of the Tollhouse Chocolate Chips bag. The only modification she makes to the recipe is that she uses half the butter, which ends up being only a half cup instead of a whole. Usually the cookies turn out round, flat, and about 1 cm high, but tonight we discovered a surprise. These are around an inch high and weren't completely cooked through the center as seen below.&#xD;&#xA;&#xD;&#xA;![Biscuit cookies][1]&#xD;&#xA;&#xD;&#xA;Both of us being engineers, we are curious as to why this happened. We used the following steps and ingredients when making them:&#xD;&#xA;&#xD;&#xA;**Ingredients**&#xD;&#xA;&#xD;&#xA; - 2.25 Cups of Pillsbury all purpose flour&#xD;&#xA; - 1 tsp Arm &amp; Hammer baking soda&#xD;&#xA; - 1 tsp Morten salt&#xD;&#xA; - 1 stick softened Fleichmanns original butter (normally uses Land-O-Lakes) (113g pure butter)&#xD;&#xA; - 3/4 cup white sugar &#xD;&#xA; - 3/4 cup brown sugar&#xD;&#xA; - 1 tsp vanilla&#xD;&#xA; - 2 large eggs&#xD;&#xA; - 2 cups Tollhouse Semi-sweet chocolate chips&#xD;&#xA;&#xD;&#xA;**Preparation steps**&#xD;&#xA;&#xD;&#xA; - Preheated the oven to 375°F (190°C)&#xD;&#xA; - Whisked together flour, baking soda, and salt in a small bowl&#xD;&#xA; - Beat butter, white sugar, brown sugar, and vanilla with mixer until creamy.&#xD;&#xA; - Added eggs 1 at a time, beating well after each addition.&#xD;&#xA; - Gradually beat in the flour mixture&#xD;&#xA; - Stirred in the chocolate chips&#xD;&#xA; - Dropped dough balls in place on a cookie sheet. &#xD;&#xA; - Cook for 9-11 minutes&#xD;&#xA;&#xD;&#xA;The above steps are exactly what my wife did when we made these cookies. We noticed that the dough looked incredibly dense, sticky, and was very hard to mix after it was all combined. We used a mixer instead of hand mixing the dough like she has in the past, but I find it hard to believe that this would be the culprit (someone may very well prove the cooking n00b wrong though).&#xD;&#xA;&#xD;&#xA;FWIW, please don't critique the recipe ;), as we really only want to know why they came out as biscuits when my wife has used this recipe exactly and successfully in the past. She has followed the same routine every time she has made them except for the use of a mixer and different brands of ingredients.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ayCNQ.jpg" />
  <row Id="28190" PostHistoryTypeId="2" PostId="13486" RevisionGUID="8749d039-d37b-444a-aa12-95beab179958" CreationDate="2011-03-27T12:51:18.073" UserId="3432" Text="[*Migas*](http://en.wikipedia.org/wiki/Migas) possibly?&#xD;&#xA;&#xD;&#xA;Scrambled egg fried with strips of tortilla, chopped vegetables, sometimes chopped meats.  Sometimes served with refried beans, that sort of thing.&#xD;&#xA;&#xD;&#xA;It is of Spanish origin originally, rather than Mexican - probably the Tex-Mex variant, which is a bit different is what you would encounter.  Rice is included in the recipe in some regions, so entirely possible.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28192" PostHistoryTypeId="5" PostId="13478" RevisionGUID="da93d7a0-39a3-4310-8256-d909bd07cf3f" CreationDate="2011-03-27T13:19:19.797" UserId="3479" Comment="added 307 characters in body" Text="This is perfectly normal. Many people believe the flavor is most concentrated in those crystallized bits. Embrace it!&#xD;&#xA;&#xD;&#xA;In fact, you want to avoid washing off the konbu before using it so as not to lose the white powder, which results from natural, slow, drying.&#xD;&#xA;&#xD;&#xA;[WiseGeek on Konbu][1]&#xD;&#xA;[Practically Edible on Konbu][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wisegeek.com/what-is-kombu.htm&#xD;&#xA;  [2]: http://www.practicallyedible.com/kombu" />
  <row Id="28194" PostHistoryTypeId="6" PostId="13471" RevisionGUID="4408f79d-cf42-4568-a542-61f8df0001b8" CreationDate="2011-03-27T14:19:19.543" UserId="611" Comment="added substitutions tag" Text="&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="28195" PostHistoryTypeId="25" PostId="13484" RevisionGUID="84d3011d-1b4d-47f3-86f4-94fc80849399" CreationDate="2011-03-27T14:23:33.980" Comment="http://twitter.com/#!/StackCooking/status/52012889783013377" />
  <row Id="28196" PostHistoryTypeId="2" PostId="13488" RevisionGUID="01e016dd-8022-4a0c-949c-8fcbef1f6af9" CreationDate="2011-03-27T14:58:14.683" UserId="2064" Text="My hand skin is extremely dry due to exposure to water. But when cooking, it is inevitable to submerge my hands in water, for example, to wash food. &#xD;&#xA;&#xD;&#xA;So I was wondering &#xD;&#xA;&#xD;&#xA; 1. generally how to protect my skin&#xD;&#xA;    during and/or after preparing food?&#xD;&#xA; 2. I saw there are gloves sold in the&#xD;&#xA;    supermarkets, but they look like for cleaning things such as dishes&#xD;&#xA;    and counters. For example, I have&#xD;&#xA;    [this pair][1] ![enter image description here][2]&#xD;&#xA;    &#xD;&#xA;    it is made of &quot;Premium gloves&#xD;&#xA;    specially blended with natural&#xD;&#xA;    rubber latex and durable synthetic&#xD;&#xA;    Neoprene&quot;. &#xD;&#xA;    &#xD;&#xA;    I was wondering if such gloves are&#xD;&#xA;    safe for food handling? What kinds of&#xD;&#xA;    material for gloves are safe?&#xD;&#xA;&#xD;&#xA;Thanks and regards!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Playtex-Living-Gloves-Medium-Purple/dp/B0002XJZMO/ref=pd_sim_hpc_5&#xD;&#xA;  [2]: http://i.stack.imgur.com/CNaaw.jpg" />
  <row Id="28197" PostHistoryTypeId="1" PostId="13488" RevisionGUID="01e016dd-8022-4a0c-949c-8fcbef1f6af9" CreationDate="2011-03-27T14:58:14.683" UserId="2064" Text="How to protect hand skin when preparing food" />
  <row Id="28198" PostHistoryTypeId="3" PostId="13488" RevisionGUID="01e016dd-8022-4a0c-949c-8fcbef1f6af9" CreationDate="2011-03-27T14:58:14.683" UserId="2064" Text="&lt;food-safety&gt;&lt;preparation&gt;" />
  <row Id="28199" PostHistoryTypeId="2" PostId="13489" RevisionGUID="72def024-c6ab-429b-92fb-07e34886cf33" CreationDate="2011-03-27T15:13:53.473" UserId="4041" Text="I have a box of disposable latex gloves in my kitchen for handling raw meat, poultry and fish. If I have a cut on my hand and I'm slicing onions, I wear them then too. Don't see why they can't work to protect skin." />
  <row Id="28200" PostHistoryTypeId="2" PostId="13490" RevisionGUID="bb458090-436f-4324-b1fc-a1ff91fdf52e" CreationDate="2011-03-27T15:36:06.100" UserId="4483" Text="latex free gloves are the thin gloves worn by medics or garage mechanics, the latex-free (nitrile) version is normally purple/blue to mark it as latex free. Cheapest place to buy latex-free gloves is a garage supply.&#xD;&#xA;&#xD;&#xA;You might if you are careful and buy a larger size reuse it a couple of times, they tear less easily than latex.&#xD;&#xA;&#xD;&#xA;Another cheap alternative is the type of transparent polythene gloves at gas stations by the diesel pump. They don't fit as tightly and you can take them on and off, they are made of pretty much the same material as plastic bags.&#xD;&#xA;&#xD;&#xA;You don't have to buy sterile/medical versions of either of these, the regualr ones are at least as clean as plastic bags and you use those with food. &#xD;&#xA;" />
  <row Id="28201" PostHistoryTypeId="2" PostId="13491" RevisionGUID="4f7ac04a-c2f0-47c7-960a-627793e24a60" CreationDate="2011-03-27T16:34:11.537" UserId="4638" Text="I wouldn't wear the medical type gloves recommended in the other answers. They are disposable, and once you get them off, you can't put them back on because they cling to themselves on the inside. So if you were only to wear them when you are working with water, you'd go through 4-5 pairs while preparing a dish. This is not only wasteful, but they also contain a layer of talcum on the inside, and coating your sensitive skin with drying talcum 4-5 times in the time needed for cooking is probably a bad idea. &#xD;&#xA;&#xD;&#xA;You are probably thinking that this is nonsense and you were planing to wear them throughout the cooking, not taking them off. The problem is that they are sealed from air circulation, so they get hot on the inside. Your hands sweat and sweat and sweat. The talcum helps a little, but it is used up quickly. After 5 to 10 minutes, your hands are immersed in a permanent sweat bath. Which means that they are actulally much moister than if you are submerging them in water for a quick unprotected wash and then drying them. So this is practically worse than no gloves. The transparent gloves used for petrol or hair coloring don't cling to the skin and don't have talcum, but still make you sweat just as bad as the medical ones. &#xD;&#xA;&#xD;&#xA;The cleaning gloves you linked are a better solution. They are non-toxic, so they are safe for handling food. Practically any material used for washing gloves is food safe. You just need to wash them on the outside with soap as often as you'd wash your hands. They won't make your hands sweat as bad, because they don't cling to your hands. There is air between them and your skin. The good ones have a very thin layer of some kind of fuzz on the inside, which absorbs sweat, but is not as drying as talcum. Also, they are reusable and keep for a lot of wears. You can put them on for washing, then remove them, and only put them on again for the next washing. &#xD;&#xA;&#xD;&#xA;They also have their disadvantages. First, you must take care that no water comes on the inside, because then you'll have a permanently wet glove. Second, they are not especially thin, so tactile input and dexterity are impaired. Third, when they are wet, they get slippery on the outside. Most producers reduce this by covering them with a thin raised pattern, like an inverted tire profile. This worsens the problem with the missing feel and also makes them somewhat worse from a food safety point of view, as the structured surface gives pollutants more oportunity to cling to (but is probably still safer than your fingers with the ridges of your fingerprints). Fourth, they are very easily punctured - a touch with a knife which you probably wouldn't have felt with your skin can puncture them - and useless once they are punctured. But still, if you want to wear gloves, this is probably the way to go. &#xD;&#xA;&#xD;&#xA;If you want to go gloveless, you need to find a moisturizing agent which does not impair your food even if a significant amount is transferred to it. Some organic hand creams, a homemade hand cream, or pure oil should all do the trick. Then you have to keep a thick fluffy towel nearby (a normal muselin kitchen towel is probably not good enough). Apply the moisturizer before starting the cooking. Then apply it again, thick, before washing the food, wash the food, dry immediately with the towel, and apply moisturizer again.&#xD;&#xA;&#xD;&#xA;An interesting thing to try out would be to use the medical gloves together with oil or a deep conditioner for skin, or something like a facial mask. Sometimes people condition their hands by keeping them immersed in a warm bath of either. You could try applying a very generous dose to your skin, much more than it could absorb, and then put the gloves on, eventually adding some more oil/conditioner (you'll probably with a syringe without a needle for that, as there won't be enough space for pouring). The sweat will still develop, but it will disperse in the big amount of oil or conditioner, so your skin will be kept in a fatty conditioning environment instead of a moist drying out one, which means that you can keep them on for the duration of the cooking. You will still experience the disadvantages I listed for the washing gloves, some of them even stronger (e. g. slipperiness). You may wish to use an edible conditioner or oil, because a puncture could result in everything leaking over your food. " />
  <row Id="28202" PostHistoryTypeId="25" PostId="13488" RevisionGUID="11e91d7b-5d35-432f-bfb5-0b7e0458032e" CreationDate="2011-03-27T17:23:33.950" Comment="http://twitter.com/#!/StackCooking/status/52058188249440256" />
  <row Id="28203" PostHistoryTypeId="2" PostId="13492" RevisionGUID="f1c432b3-a385-4a6b-bbfd-6f39c6ef5806" CreationDate="2011-03-27T17:50:05.227" UserId="3478" Text="This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been:&#xD;&#xA;&#xD;&#xA;Beef Stock, Water, Salt, Ground Black Pepper, Seasoned Pepper, Rosemary, Onions, Carrots, Barley, and Cubed Beef.&#xD;&#xA;&#xD;&#xA;What can I do to help boost its flavor?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28204" PostHistoryTypeId="1" PostId="13492" RevisionGUID="f1c432b3-a385-4a6b-bbfd-6f39c6ef5806" CreationDate="2011-03-27T17:50:05.227" UserId="3478" Text="What can I do to add more flavor into my beef barley soup?" />
  <row Id="28205" PostHistoryTypeId="3" PostId="13492" RevisionGUID="f1c432b3-a385-4a6b-bbfd-6f39c6ef5806" CreationDate="2011-03-27T17:50:05.227" UserId="3478" Text="&lt;beef&gt;&lt;spices&gt;&lt;soup&gt;&lt;broth&gt;&lt;barley&gt;" />
  <row Id="28206" PostHistoryTypeId="2" PostId="13493" RevisionGUID="8c35eb76-453e-4492-9b17-f2dbe3244202" CreationDate="2011-03-27T18:03:20.823" UserId="4638" Text="I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process, coming out greasy (despite the fact that I packed them in paper as soon as they came out of the pan). For the second batch, the oil had gotten at above 250°C, actually above the smoke point. These cakes puffed up, forming air pockets between the cake body and some kind of thin &quot;skin&quot; on the upper side. The underside fried quickly and well, but when I turned them, the puffed bubbles kept the cakes from contact with the fat, so this side stayed almost unfried. &#xD;&#xA;&#xD;&#xA;Is my frying technique wrong? Should I drain the cakes for longer time before frying (they had about 10 minutes of draining now)? Is there an optimal temperature for frying them so they neither get greasy nor puff up? " />
  <row Id="28207" PostHistoryTypeId="1" PostId="13493" RevisionGUID="8c35eb76-453e-4492-9b17-f2dbe3244202" CreationDate="2011-03-27T18:03:20.823" UserId="4638" Text="What is the best way to fry rice cake?" />
  <row Id="28208" PostHistoryTypeId="3" PostId="13493" RevisionGUID="8c35eb76-453e-4492-9b17-f2dbe3244202" CreationDate="2011-03-27T18:03:20.823" UserId="4638" Text="&lt;frying&gt;&lt;asian-cuisine&gt;&lt;techiques&gt;" />
  <row Id="28209" PostHistoryTypeId="2" PostId="13494" RevisionGUID="8ae4e9c7-67ca-49e7-998b-b2dba68c9a99" CreationDate="2011-03-27T18:25:34.410" UserId="4580" Text=" - If you use self-made beef stock, try boiling a bit longer, so that the flavour of the beef is a bit more concentrated.&#xD;&#xA; - Boil your soup a bit longer.&#xD;&#xA; - Use more beef stock and/or cubed beef.&#xD;&#xA; - I don't know how much herbs you put in. Maybe a bit more pepper or rosemary can make a difference.&#xD;&#xA;" />
  <row Id="28210" PostHistoryTypeId="2" PostId="13495" RevisionGUID="69c02e93-eb03-48d2-aad8-ee209135df25" CreationDate="2011-03-27T18:39:14.883" UserId="4194" Text="Assuming you mean soft, fresh rice cakes, they just need a quick stir frying." />
  <row Id="28211" PostHistoryTypeId="2" PostId="13496" RevisionGUID="fad90d59-5568-4a7e-90ce-ce2be5a124e2" CreationDate="2011-03-27T18:45:36.763" UserId="5450" Text="I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock.  I have been taught that it's for depth of flavour and colour.  However, the choices on the test are separated into a) flavour, b) colour, C) acidity d) to speed up cooking process (?!)  I'm curious if anyone knows the actual ONE reason we add tomato paste to the bones?" />
  <row Id="28212" PostHistoryTypeId="1" PostId="13496" RevisionGUID="fad90d59-5568-4a7e-90ce-ce2be5a124e2" CreationDate="2011-03-27T18:45:36.763" UserId="5450" Text="what is the reason for adding tomato paste when making a brown stock?" />
  <row Id="28213" PostHistoryTypeId="3" PostId="13496" RevisionGUID="fad90d59-5568-4a7e-90ce-ce2be5a124e2" CreationDate="2011-03-27T18:45:36.763" UserId="5450" Text="&lt;stock&gt;" />
  <row Id="28214" PostHistoryTypeId="2" PostId="13497" RevisionGUID="16ce39c1-0db6-40aa-b410-8cb9ca888303" CreationDate="2011-03-27T18:51:22.030" UserId="4638" Text="It sounds like you had enough spices. Are you sure you used meat meant for soup? Cuts intended for frying/roasting are more tender, but have much less aroma. For soup, you need older, tougher meat. Also, you say &quot;Cubed beef&quot;, which sounds as if the bones have been removed. Cooking the meat together with the bones gives you more flavour. Third, you are supposed to sear the meat and sweat the onions before simmering, because that develops flavour. It doesn't get clear from your question if you did that. &#xD;&#xA;&#xD;&#xA;Another way to have more flavour is to use more fat. Even if the fat itself is neutral tasting, it makes you taste the other aromas stronger. Add it when sweating the onions. &#xD;&#xA;&#xD;&#xA;It may be worth trying to first roast the barley in the oven, or even prefrying it, like prefrying rice for a Balkan/Middle Eastern dish. I haven't tried this and cannot guarantee that it will work. &#xD;&#xA;&#xD;&#xA;You can also use MSG or other glutamates. They are usually not sold pure in the supermarkets, but are included in other products, like broth cubes and seasoning powders. Maybe you can get them pure in a Chinese shop. &#xD;&#xA;&#xD;&#xA;None of the ideas above apply to your already cooked batch soup (you could take out some of the liquid, dissolve a broth cube, and put it back, but it will make it much saltier). The only things I can think of will add flavour, not strengthen it, thus changing the original idea. I don't know if this is a problem for you. &#xD;&#xA;&#xD;&#xA;If you don't mind changing the flavour, you can 1) add other herbs (they need to be fresh, dried ones should have cooked a bit). Parsley, marjoram, and lovage come to mind. 2) Add condiments. Worceshire sauce is unusual in soup, but works well for my taste. 3) Cook chopped dried mushrooms in a very small amount of liquid, then add them to the soup together with the liquid. 4) throw in crumbled feta cheese (good quality, preferably from sheep milk). &#xD;&#xA;&#xD;&#xA;Other ideas which change the flavour, but cannot be applied to the already cooked soup, would be adding celery and bay leaf. " />
  <row Id="28215" PostHistoryTypeId="2" PostId="13498" RevisionGUID="07ff323f-5de4-40ef-8849-1ead234920e3" CreationDate="2011-03-27T19:07:12.430" UserId="3819" Text="Reconstitute and chop up an ounce of dried porcini mushrooms, reserving the liquid.  Filter the liquid to remove grit, and then add it and the mushrooms.  You'll add a good burst of umami and a nice earthiness, without adding too much bulk.&#xD;&#xA;&#xD;&#xA;Also, fine-chopped celery works to give some interesting higher notes.&#xD;&#xA;" />
  <row Id="28216" PostHistoryTypeId="2" PostId="13499" RevisionGUID="1b85e752-7c10-4080-9a28-79b2e9c80d60" CreationDate="2011-03-27T19:13:21.747" UserId="4194" Text="It's odd that they force you to choose one, as many things in cooking have multiple reasons, e.g. browning meat adds flavour _and_ colour to a stew. Are you sure the question isn't one of those 'tick all that apply' ones?&#xD;&#xA;&#xD;&#xA;In this case, the tomato paste adds flavour, colour, _and_ the acid helps break down the connective tissue in the bones, which helps the stock to jellify." />
  <row Id="28217" PostHistoryTypeId="6" PostId="13493" RevisionGUID="653c8c23-471e-4382-ac00-f5d818185904" CreationDate="2011-03-27T19:16:32.620" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;rice&gt;&lt;asian-cuisine&gt;" />
  <row Id="28218" PostHistoryTypeId="2" PostId="13500" RevisionGUID="c549f745-5944-462e-b54d-a83a08691a19" CreationDate="2011-03-27T19:18:29.987" UserId="955" Text="I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you recommend baking the bread?" />
  <row Id="28219" PostHistoryTypeId="1" PostId="13500" RevisionGUID="c549f745-5944-462e-b54d-a83a08691a19" CreationDate="2011-03-27T19:18:29.987" UserId="955" Text="Making bread dough in the bread maker and baking it in the oven" />
  <row Id="28220" PostHistoryTypeId="3" PostId="13500" RevisionGUID="c549f745-5944-462e-b54d-a83a08691a19" CreationDate="2011-03-27T19:18:29.987" UserId="955" Text="&lt;oven&gt;&lt;breadmaking&gt;" />
  <row Id="28221" PostHistoryTypeId="5" PostId="13493" RevisionGUID="0cb7693e-c80f-4d64-9155-74243ac19253" CreationDate="2011-03-27T19:26:51.297" UserId="4638" Comment="added 308 characters in body" Text="I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and didn't like the bland taste. So today I shallow fried some of it. I had soaked enough for two batches. The first batch went in when the oil was at about 190°C. They took a lot time to get ready, and soaked up too much oil in the process, coming out greasy (despite the fact that I packed them in paper as soon as they came out of the pan). For the second batch, the oil had gotten at above 250°C, actually above the smoke point. These cakes puffed up, forming air pockets between the cake body and some kind of thin &quot;skin&quot; on the upper side. The underside fried quickly and well, but when I turned them, the puffed bubbles kept the cakes from contact with the fat, so this side stayed almost unfried. &#xD;&#xA;&#xD;&#xA;Is my frying technique wrong? Should I drain the cakes for longer time before frying (they had about 10 minutes of draining now)? Is there an optimal temperature for frying them so they neither get greasy nor puff up? &#xD;&#xA;&#xD;&#xA;Edit: I didn't know that there are many kinds of rice cake. Mine are dried. &#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The first one is raw, non-soaked. The second one is from the first batch (greasy, pale). The third one is from the second batch (with the bubble). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/DsOdd.jpg" />
  <row Id="28222" PostHistoryTypeId="2" PostId="13501" RevisionGUID="b54825a2-5317-49a9-9996-8f0779a88907" CreationDate="2011-03-27T19:36:36.410" UserId="5451" Text="I left my frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which took a while - lots of steam. Now, there's a kind of black residue inside, that wasn't there before (it was clean while it was on the hob). I can't remove it even with the toughest of detergents and pan scourers, is it safe to cook with this pan any more?" />
  <row Id="28223" PostHistoryTypeId="1" PostId="13501" RevisionGUID="b54825a2-5317-49a9-9996-8f0779a88907" CreationDate="2011-03-27T19:36:36.410" UserId="5451" Text="Black residue inside frying pan" />
  <row Id="28224" PostHistoryTypeId="3" PostId="13501" RevisionGUID="b54825a2-5317-49a9-9996-8f0779a88907" CreationDate="2011-03-27T19:36:36.410" UserId="5451" Text="&lt;food-safety&gt;" />
  <row Id="28225" PostHistoryTypeId="2" PostId="13502" RevisionGUID="5543e263-eda1-4832-9636-3e972234f36b" CreationDate="2011-03-27T19:45:00.980" UserId="5452" Text="Allrecipes says:     * Most bread is baked in a moderate oven, 350 degrees F (175 degrees C). Bake for 40 to 50 minutes, or until the crust is golden brown and the bottom of a loaf sounds hollow when tapped. &#xD;&#xA;&#xD;&#xA;Me? I just go to Cub Foods .. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="28226" PostHistoryTypeId="2" PostId="13503" RevisionGUID="23c070c4-050f-482c-975e-e800ccb088b3" CreationDate="2011-03-27T19:45:49.177" UserId="4194" Text="15 minutes at 230C, then another 15-20 at 200C, until it's risen and sounds hollow when you tap the bottom." />
  <row Id="28227" PostHistoryTypeId="5" PostId="13501" RevisionGUID="3899e9a5-e162-496a-b680-c109ebc8f91c" CreationDate="2011-03-27T20:04:22.963" UserId="5451" Comment="added 16 characters in body" Text="I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which took a while - lots of steam. Now, there's a kind of black residue inside, that wasn't there before (it was clean while it was on the hob). I can't remove it even with the toughest of detergents and pan scourers, is it safe to cook with this pan any more?" />
  <row Id="28228" PostHistoryTypeId="2" PostId="13504" RevisionGUID="39183042-b5c0-4a23-b7e9-d9114eaedd46" CreationDate="2011-03-27T20:09:17.733" UserId="5449" Text="One way to boost flavour would be to roast some beef bones till they brown a little (you can get bones from your butcher) and then cook them with your soup. You can take them out when the broth is cooked. This will add a nice depth of natural 'beefy' flavour. " />
  <row Id="28229" PostHistoryTypeId="25" PostId="13500" RevisionGUID="0831de9f-99fd-4819-b6f3-57cea860aaa6" CreationDate="2011-03-27T20:23:34.570" Comment="http://twitter.com/#!/StackCooking/status/52103489077260289" />
  <row Id="28230" PostHistoryTypeId="2" PostId="13505" RevisionGUID="d059a97f-cf2e-4c31-9c79-f622a18f2c24" CreationDate="2011-03-27T20:32:14.213" UserId="5453" Text="Yogurt does, indeed, curdle from citric acid." />
  <row Id="28231" PostHistoryTypeId="2" PostId="13506" RevisionGUID="efe687d7-3efe-4ed9-af1e-36a81bb23a05" CreationDate="2011-03-27T21:16:44.243" UserId="3501" Text="Any tips for seasoning wooden spoons?  I found a couple different methods on the web but they vary quite a bit.  What I've done so far is to sand the new spoons starting with 280, then 320, and finally 1000 grit sandpaper.  Then I put it in water to raise the grain and sanded some more with 1000 grit.  I repeated the last step 4 times and the spoon is nice and smooth.  Is there a final step to season the spoon?" />
  <row Id="28232" PostHistoryTypeId="1" PostId="13506" RevisionGUID="efe687d7-3efe-4ed9-af1e-36a81bb23a05" CreationDate="2011-03-27T21:16:44.243" UserId="3501" Text="Methods for seasoning wooden spoons?" />
  <row Id="28233" PostHistoryTypeId="3" PostId="13506" RevisionGUID="efe687d7-3efe-4ed9-af1e-36a81bb23a05" CreationDate="2011-03-27T21:16:44.243" UserId="3501" Text="&lt;seasoning&gt;&lt;utensils&gt;" />
  <row Id="28234" PostHistoryTypeId="2" PostId="13507" RevisionGUID="83a9bc41-fd5a-4ebe-b5f4-caa0da1bd371" CreationDate="2011-03-27T22:14:55.800" UserId="2765" Text="I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myself with [this][1] recipe.&#xD;&#xA;&#xD;&#xA;I have the Cuisinart ice cream maker to mix it in. I'd like to make a big batch (quarts or gallon size would be good) of it can anyone recommend good storage containers? I would like one with a lid because I wouldn't want the custard to smell like &quot;freezer&quot; or get frozen crystals on top. Any tips or suggestions? Thanks!&#xD;&#xA;&#xD;&#xA;Comments for other frozen custard recipes you've liked would be awesome too if you know of any! :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com//Recipe/old-fashioned-frozen-vanilla-custard/Detail.aspx" />
  <row Id="28235" PostHistoryTypeId="1" PostId="13507" RevisionGUID="83a9bc41-fd5a-4ebe-b5f4-caa0da1bd371" CreationDate="2011-03-27T22:14:55.800" UserId="2765" Text="Suggestions for storing homemade frozen custard" />
  <row Id="28236" PostHistoryTypeId="3" PostId="13507" RevisionGUID="83a9bc41-fd5a-4ebe-b5f4-caa0da1bd371" CreationDate="2011-03-27T22:14:55.800" UserId="2765" Text="&lt;storage-method&gt;&lt;custard&gt;" />
  <row Id="28237" PostHistoryTypeId="2" PostId="13508" RevisionGUID="ce8ec1dd-bf60-4085-a574-8744a94e27ad" CreationDate="2011-03-27T22:40:50.147" UserId="2765" Text="I'm guessing [Huevos Rancheros][1] only because I absolutely love huevos rancheros.  &#xD;&#xA;&#xD;&#xA;It can be made with fried or scrambled eggs and maybe the place you went to added rice - it's not typical though.&#xD;&#xA;&#xD;&#xA;The other really popular &quot;Mexican breakfast&quot; is [chilaquiles][2].&#xD;&#xA;&#xD;&#xA;Rice is a pretty popular side dish so it might have just been combined instead of put on the side...&#xD;&#xA;&#xD;&#xA;Hope hearing the names helps jog your memory (or at least eliminate) to help in your quest. It's a little hard to narrow down since eggs is really the only ingredient we can go off from.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Eggs/HeuvosRanchos.htm&#xD;&#xA;  [2]: http://www.familyoven.com/recipe/Chilaquiles/10721" />
  <row Id="28238" PostHistoryTypeId="2" PostId="13509" RevisionGUID="7f8b8b22-2de1-43dc-bef4-b4f285ada54b" CreationDate="2011-03-27T22:53:54.067" UserId="41" Text="I cannot imagine that sanding and buffing a wooden spoon would have any useful *culinary* applications, although I suppose it might feel smoother to the touch.&#xD;&#xA;&#xD;&#xA;Generally when you season something wooden for food preparation, the purpose is to create a protective layer to avoid warping or impregnation.&#xD;&#xA;&#xD;&#xA;If I really *wanted* to season a spoon, I would season it the same way as a wooden cutting board: Use a food-grade mineral oil and rub it in thoroughly with a cloth or paper towel, then repeat as necessary after it is dry.&#xD;&#xA;&#xD;&#xA;Like hobodave, however, I have never done this nor heard of it being done.  The cost of a wooden spoon is probably less than the cost of the mineral oil you'd need to season one.  If your spoon starts to warp or take on strange odours, just buy a new one." />
  <row Id="28239" PostHistoryTypeId="5" PostId="13509" RevisionGUID="fcc6dc5a-a17b-4a42-b6ba-055437e4d59b" CreationDate="2011-03-27T22:59:23.920" UserId="41" Comment="added 422 characters in body" Text="I cannot imagine that sanding and buffing a wooden spoon would have any useful *culinary* applications, although I suppose it might feel smoother to the touch.&#xD;&#xA;&#xD;&#xA;Generally when you season something wooden for food preparation, the purpose is to create a protective layer to avoid warping or impregnation.&#xD;&#xA;&#xD;&#xA;If I really *wanted* to season a spoon, I would season it the same way as a wooden cutting board: Use a food-grade mineral oil and rub it in thoroughly with a cloth or paper towel, then repeat as necessary after it is dry.&#xD;&#xA;&#xD;&#xA;Like hobodave, however, I have never done this nor heard of it being done.  The cost of a wooden spoon is probably less than the cost of the mineral oil you'd need to season one.  If your spoon starts to warp or take on strange odours, just buy a new one.&#xD;&#xA;&#xD;&#xA;*N.B.* I can think of one exception, which is if the spoon takes on a fuzzy texture when you get it wet.  In that case, sanding it would be done in the context of [raising the grain][1].  But once again, it's extremely rare that you'd need to do this with a cooking utensil - this is a far more common requirement for *homemade* (i.e. DIY) wood products.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.woodanswers.com/wood101_spec.asp?row_id=21" />
  <row Id="28240" PostHistoryTypeId="25" PostId="13507" RevisionGUID="f8b4d481-613d-4a0a-823f-9a4ef92189a8" CreationDate="2011-03-27T23:23:35.273" Comment="http://twitter.com/#!/StackCooking/status/52148790588735488" />
  <row Id="28241" PostHistoryTypeId="2" PostId="13510" RevisionGUID="28bc7973-0565-43f7-84e0-705c631463cb" CreationDate="2011-03-28T00:04:42.787" UserId="670" Text="I, [like many][1], have been on the search for the perfect veggie burger. And to my mind, there is a difference between &quot;burgers&quot; derived from a combination of legumes, grains, and/or fungus (ex. tofu, tempeh, and seitan) and &quot;burgers&quot; that are recognizably and predominately *vegetables*. In other words, there are  burgers that qualify as vegetarian, and then there are vegetable burgers. It doesn't mean that these other foods can't be part of the mix. But when you rely too heavily on them, it stops feeling like you are showcasing the vegetables.&#xD;&#xA;&#xD;&#xA;The problem is the lack of &quot;chew.&quot; You know, the satisfying gets-stuck-in-your-teeth-like-grizzle experience that's hard to replicate without meat--and even harder if you bar the usual meat substitutes. And then there is the related problem of veggie burgers always falling apart.&#xD;&#xA;&#xD;&#xA;So can it be done? For instance, I've tried incorporating shredded potatoes and carrots into the mix, trying to create a kind of mesh, but no dice.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2011/03/23/dining/23meatless.html" />
  <row Id="28242" PostHistoryTypeId="1" PostId="13510" RevisionGUID="28bc7973-0565-43f7-84e0-705c631463cb" CreationDate="2011-03-28T00:04:42.787" UserId="670" Text="How can I add more &quot;chew&quot; to veggie burgers with only vegetables?" />
  <row Id="28243" PostHistoryTypeId="3" PostId="13510" RevisionGUID="28bc7973-0565-43f7-84e0-705c631463cb" CreationDate="2011-03-28T00:04:42.787" UserId="670" Text="&lt;frying&gt;&lt;vegetables&gt;&lt;grilling&gt;&lt;vegetarian&gt;&lt;hamburgers&gt;" />
  <row Id="28244" PostHistoryTypeId="2" PostId="13511" RevisionGUID="3e6715cc-0d3c-46e4-bccc-cd85fbadfcd4" CreationDate="2011-03-28T00:24:01.073" UserId="5454" Text="&#xD;&#xA;It contains more iron cooked because it has less water in it. For that reason the USDA has it that cooked spinach is a good source of iron. But that is complete nonsense. Spinach contains oxalate that blocks iron take-up by humans. The best we can absorb is 20 percent of the iron in spinach. The fallacy that vitamin C helps us absorb more iron from spinach is a spuriofact. &#xD;&#xA;See: http://www.bestthinking.com/articles/science/chemistry/biochemistry/spin-ge-usa-beware-of-the-bull-the-united-states-department-of-agriculture-is-spreading-bull-about-spinach-iron-and-vitamin-c-on-the-internet&#xD;&#xA;" />
  <row Id="28245" PostHistoryTypeId="2" PostId="13512" RevisionGUID="0f511d05-0863-4b39-aab7-bfecfee07a28" CreationDate="2011-03-28T00:32:29.287" UserId="670" Text="and perhaps more generally, what are the limitations of rapid rise yeast compared to other types?" />
  <row Id="28246" PostHistoryTypeId="1" PostId="13512" RevisionGUID="0f511d05-0863-4b39-aab7-bfecfee07a28" CreationDate="2011-03-28T00:32:29.287" UserId="670" Text="Can/should I use rapid rise yeast for longer proofing?" />
  <row Id="28247" PostHistoryTypeId="3" PostId="13512" RevisionGUID="0f511d05-0863-4b39-aab7-bfecfee07a28" CreationDate="2011-03-28T00:32:29.287" UserId="670" Text="&lt;baking&gt;&lt;yeast&gt;" />
  <row Id="28248" PostHistoryTypeId="2" PostId="13513" RevisionGUID="39781d07-6032-41d0-85a3-26b7a7e20715" CreationDate="2011-03-28T00:35:38.183" UserId="5425" Text="For a 2lb loaf (or 2 x 1lb loaves) I'd recommend about 22-25 minutes at 350F." />
  <row Id="28249" PostHistoryTypeId="2" PostId="13514" RevisionGUID="ab6b2c1b-16b5-45fc-b4b8-6a801ad09063" CreationDate="2011-03-28T01:21:17.870" UserId="3203" Text="This is tricky. The best vegetable patties I have ever made are based on India style recipes (Pakora, Bhajya, Pakoda etc)&#xD;&#xA;&#xD;&#xA;Basically shards of vegetables bound with leavened pulse flour and deep fried&#xD;&#xA;&#xD;&#xA;Change the spice mix to match the burger (cumin and pepper, no turmeric or aromatics)" />
  <row Id="28250" PostHistoryTypeId="2" PostId="13515" RevisionGUID="d21fdede-dcbb-4070-a112-c37890358f8c" CreationDate="2011-03-28T02:05:26.850" UserId="2001" Text="Vegetables are mostly water. Water isn't chewy, protein is. What has a lot of protein in the vegetable world? Legumes, grains and fungi. Your &quot;usual substitutes&quot;.&#xD;&#xA;&#xD;&#xA;I feel like the requirements that you have laid out are self defeating.&#xD;&#xA;&#xD;&#xA;Instead of not allowing the known chewy foods you should instead figure out how to use them for bulk and still showcase more flavorful vegetables.&#xD;&#xA;&#xD;&#xA;I prefer white wheat that has been boiled until it bursts. Lots of texture but the flavor is easily overridden by whatever else is added.&#xD;&#xA;&#xD;&#xA;As for a binder- the easiest is an egg if you don't need vegan. Otherwise you can use starch such as flour but you have to be gentle." />
  <row Id="28251" PostHistoryTypeId="2" PostId="13516" RevisionGUID="326c7467-97ed-43f0-bf66-283fc2395ba7" CreationDate="2011-03-28T02:16:53.983" UserId="2001" Text="Any air tight plastic container will do to keep smells out. I use either cheap, disposable plastic leftover containers, or used ice cream tubs that I saved from previous purchased ice cream.&#xD;&#xA;&#xD;&#xA;As for the crystallization- The only way to prevent that is my having no air in contact with the ice cream at all. I don't know how to solve that completely. I avoid the issue by not making more than we can eat in a reasonable amount of time (a week or so)." />
  <row Id="28252" PostHistoryTypeId="25" PostId="13510" RevisionGUID="e5986757-b321-4dd6-be28-681d002823aa" CreationDate="2011-03-28T02:23:34.633" Comment="http://twitter.com/#!/StackCooking/status/52194086664404992" />
  <row Id="28253" PostHistoryTypeId="2" PostId="13517" RevisionGUID="a480fe9b-bb7f-4019-92f6-83e95266574a" CreationDate="2011-03-28T02:26:22.057" UserId="152" Text="I've been interested in making tabouli, but the &quot;fresh mint&quot; part is incredibly expensive where I live. Since I have a huge bag of loose leaf mint tea (nothing but mint), I was wondering if I could use that instead. Would that work? I assume adding the boiling water to it will re-hydrate it.&#xD;&#xA;&#xD;&#xA;Also, how would I decide how much to use (for example, one recipe I was looking at said &quot;1 cup fresh mint&quot;)?" />
  <row Id="28254" PostHistoryTypeId="1" PostId="13517" RevisionGUID="a480fe9b-bb7f-4019-92f6-83e95266574a" CreationDate="2011-03-28T02:26:22.057" UserId="152" Text="Can I substitute mint tea for fresh mint?" />
  <row Id="28255" PostHistoryTypeId="3" PostId="13517" RevisionGUID="a480fe9b-bb7f-4019-92f6-83e95266574a" CreationDate="2011-03-28T02:26:22.057" UserId="152" Text="&lt;substitutions&gt;&lt;mint&gt;" />
  <row Id="28256" PostHistoryTypeId="2" PostId="13518" RevisionGUID="e23f8a50-37a9-4e5e-be5b-987abef8f32f" CreationDate="2011-03-28T03:02:23.120" UserId="5455" Text="I've dried homegrown mint, and used it in wintertime for tabouli and suchlike.&#xD;&#xA;It works.&#xD;&#xA;Don't add boiling water to rehydrate; that'll extract the flavor from the leaves, which is not what you want here. Just stir the leaves into enough cool water to make a thick glop, and let it sit for 30 minutes or so. Mix that into your bulgur.&#xD;&#xA;Up the parsley to make up for the less than beautiful mint specks.&#xD;&#xA;It won't be quite as good as in season mint, but this time of year you're probably using greenhouse tomatoes anyway.&#xD;&#xA;" />
  <row Id="28257" PostHistoryTypeId="2" PostId="13519" RevisionGUID="06a3ec89-0afa-4763-a368-41f67eaa022b" CreationDate="2011-03-28T03:17:43.363" UserId="5455" Text="Skip the baking powder and seltzer, and move up to yeast based pancakes.&#xD;&#xA;The batter takes 90 min or so to prepare, but your cakes come out all thick bubbly and tasty.&#xD;&#xA;With a set of crumpet rings, I made my own, you can cook pancake-like-objects over one inch thick. Syrup and butter do them well, but they absolutely rule in a big saucer of home made onion soup.&#xD;&#xA;Look up &quot;Yeast Pancakes&quot; and &quot;Crumpet Recipe&quot;&#xD;&#xA;You can use strong bread flour to make thick cakes, or use cheap flour, and add a 1/4 cup of powdered gluten (dough enhancer) to give it some strength." />
  <row Id="28258" PostHistoryTypeId="6" PostId="3613" RevisionGUID="3f386ffc-62c7-45e6-a7b9-40f346a36cc7" CreationDate="2011-03-28T04:02:33.910" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;onions&gt;" />
  <row Id="28259" PostHistoryTypeId="6" PostId="5503" RevisionGUID="19887c7d-a351-402e-87e3-26b4664dd8b6" CreationDate="2011-03-28T04:03:09.073" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;blanching&gt;" />
  <row Id="28260" PostHistoryTypeId="6" PostId="707" RevisionGUID="006e7edf-3cdb-4073-9414-8307ba4a28a4" CreationDate="2011-03-28T04:03:44.547" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;cast-iron&gt;" />
  <row Id="28261" PostHistoryTypeId="25" PostId="13517" RevisionGUID="030d5011-028c-4bbc-a9a3-bea2ff5b7ef5" CreationDate="2011-03-28T05:23:34.833" Comment="http://twitter.com/#!/StackCooking/status/52239385533485056" />
  <row Id="28262" PostHistoryTypeId="2" PostId="13520" RevisionGUID="3788f6a6-cbb6-4ef8-98f2-4310c348f04f" CreationDate="2011-03-28T06:21:58.750" UserId="266" Text="Those are Shanghai Rice Cakes - [Nian Gao][1]  If you google, you'll find a bunch of recipes for what I think of as the &quot;standard&quot; rice cake dish, with shredded pork and cabbage.  In most of them, the soaked/softened rice cakes are added at the end, after all the other ingredients, so they only get lightly fried.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Nian_gao" />
  <row Id="28263" PostHistoryTypeId="25" PostId="13506" RevisionGUID="9fc10948-ded4-4769-958e-610ab3d41f6d" CreationDate="2011-03-28T08:23:35.177" Comment="http://twitter.com/#!/StackCooking/status/52284685631496192" />
  <row Id="28264" PostHistoryTypeId="2" PostId="13521" RevisionGUID="95c197ea-5f14-4261-93ab-b24f2967f015" CreationDate="2011-03-28T10:59:44.793" UserId="4303" Text="Your bread machine recipe might be different from a regular bread recipe.&#xD;&#xA;&#xD;&#xA;When baking, I usually preheat my oven to 250C with a deep pan at the bottom rack with a few cups of water. This is important to keep the dough moist but give a good crust. When it comes time to bake, I pop mu loaf in and drop the temp to 200C. I usually stop when I achieve a golden colour. But you can go darker if you want." />
  <row Id="28267" PostHistoryTypeId="25" PostId="13496" RevisionGUID="669f976a-1627-4eb4-88c9-52ae3f297ee8" CreationDate="2011-03-28T11:23:34.677" Comment="http://twitter.com/#!/StackCooking/status/52329981409374208" />
  <row Id="28268" PostHistoryTypeId="2" PostId="13522" RevisionGUID="87066eeb-840b-43b0-8ec8-5ea4d4d76e53" CreationDate="2011-03-28T11:37:30.507" UserId="4489" Text="As another poster said, several of these apply. However, the most noticeable difference will most assuredly be the flavor. Tomato paste is absolutely packed with glutamates, and the umami from even one tablespoon will enhance the flavor of the whole stock. " />
  <row Id="28269" PostHistoryTypeId="25" PostId="13492" RevisionGUID="0a4ab4ea-ec88-4e4f-87f3-8e52181bb829" CreationDate="2011-03-28T14:23:35.053" Comment="http://twitter.com/#!/StackCooking/status/52375282061033472" />
  <row Id="28271" PostHistoryTypeId="5" PostId="13452" RevisionGUID="0dc5e529-4c73-4230-8269-35d0bb881568" CreationDate="2011-03-28T14:27:16.363" UserId="60" Comment="added 11 characters in body" Text="I don't have access to [celery root][1] (celeriac). What can I use instead? Are there any suitable alternatives?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Celeriac" />
  <row Id="28272" PostHistoryTypeId="2" PostId="13523" RevisionGUID="06d3007c-db09-4499-9323-65b851741ab0" CreationDate="2011-03-28T14:31:39.770" UserId="4638" Text="I have always wondered how in anglosaxon speaking countries, people think that &quot;mint&quot; is always the same as &quot;mint&quot;, just because it has the same name. In fact, spearmint tastes as different from peppermint as thymian from oregano. Almost all cooking recipes I know of are meant for spearmint, except for some sweet applications. All mint tea I have encountered is made from peppermint, not from spearmint. So while you can use dried spearmint instead of fresh mint, using mint tea is a bad idea, unless yours happens to be an exception made from spearmint. &#xD;&#xA;&#xD;&#xA;You could try finding out if a herbs seller has dried spearmint, but you must remember that it has less aroma than fresh spearmint. Also, dried mint does approximate the aroma of the fresh one when used as a herb, but when used in big quantities (you mention 1 cup) as a vegetable on its own right, the substitution is much more problematic, because juiciness and texture are much more different. &#xD;&#xA;&#xD;&#xA;I don't know about the situation where you live, but spearmint isn't used much in Western countries, except maybe England, so it is seldom available at supermarkets and costs a lot there. A better source are Turkish grocery shops, where it is as common as parsley, and the price is comparable. If there are Turkish shops nearby, it is definitely worth trying to find it there. &#xD;&#xA;&#xD;&#xA;For a longer term solution, it might be a good idea to grow your own spearmint in pots. The plant is quite unassuming and easy to care for, and a kitchen which smells of fragrant herbs is nicer than one which smells of frying grease or cleaning products. " />
  <row Id="28273" PostHistoryTypeId="2" PostId="13524" RevisionGUID="b645cc66-240e-43af-b8db-a4287c7d33e1" CreationDate="2011-03-28T14:41:28.423" UserId="2391" Text="I have no idea how this works but... I find with a lot of beef soups/stews letting it go cold and re heating it the next day seems to do the trick. Some how all the flavor comes out of the meat when you cook it and then goes back in long after my guests have left.&#xD;&#xA;&#xD;&#xA;If any one has an explanation for this please let me know!" />
  <row Id="28274" PostHistoryTypeId="2" PostId="13525" RevisionGUID="11120082-a9a6-4a70-81c0-0cf52a10b449" CreationDate="2011-03-28T14:52:44.043" UserId="5127" Text="I'm interested in **buckwheat**. What is it, what are the common uses, and why are there so many recipies (relatively speaking) for buckwheat *pancakes*? What does the buckwheat do to a pancake that makes it particularly well suited for that item?&#xD;&#xA;&#xD;&#xA;Does it have certain nutritional or chemical properties that it is valued for in the cooking community?&#xD;&#xA;&#xD;&#xA;Is it common among serious/enthusiast chefs, and I'm just out of the loop?" />
  <row Id="28275" PostHistoryTypeId="1" PostId="13525" RevisionGUID="11120082-a9a6-4a70-81c0-0cf52a10b449" CreationDate="2011-03-28T14:52:44.043" UserId="5127" Text="Why Buckwheat Pancakes?" />
  <row Id="28276" PostHistoryTypeId="3" PostId="13525" RevisionGUID="11120082-a9a6-4a70-81c0-0cf52a10b449" CreationDate="2011-03-28T14:52:44.043" UserId="5127" Text="&lt;flour&gt;&lt;pancake&gt;&lt;wheat&gt;" />
  <row Id="28277" PostHistoryTypeId="2" PostId="13526" RevisionGUID="cf1df954-a88d-4c59-9cfb-70b7b8437e62" CreationDate="2011-03-28T15:09:29.547" UserId="2001" Text="Buckwheat seems to have fallen out of favor in the US. In other countries it is still a staple.&#xD;&#xA;&#xD;&#xA;In Russia buckwheat (grechka) is eaten as a hot cereal- just boil it until it bursts and add some sweetened condensed milk. Delicious. In fact- the best way I have purchased it locally is by finding international grocery stores that have a Russian section.&#xD;&#xA;&#xD;&#xA;It has a very distinctive nutty, earthy flavor. You would recognize it if you have had it so it seems unlikely to me that there might be some clandestine usage and you are &quot;out of the loop&quot; at all.&#xD;&#xA;&#xD;&#xA;Although it is very nutritious (a whole grain and all), it is used in pancakes just for the flavor. It's usage in pancakes seems to be purely traditional and taking informal surveys of my friends (in Texas) it is uncommon for anyone to know what it is at all." />
  <row Id="28278" PostHistoryTypeId="2" PostId="13527" RevisionGUID="7f33a570-5e24-4536-adc8-c40e911af4f1" CreationDate="2011-03-28T16:41:47.430" UserId="2001" Text="I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite acidic since that is what sets the protein in the first place.&#xD;&#xA;&#xD;&#xA;Commercial frozen yogurts seem to be much milder than I can achieve at home. I assume this is because they are using thickeners rather than 100% yogurt. Because they aren't as sour you can find frozen yogurts of almost any flavor.&#xD;&#xA;&#xD;&#xA;Since my yogurt is so sour I am more limited in what flavors work well with it. A sour chocolate frozen yogurt does not make my tongue happy. I have in the past made a variety of citrus flavors with and without ginger. These are tasty but I'm getting tired of them.&#xD;&#xA;&#xD;&#xA;What flavor combinations work well with sour frozen yogurt? &#xD;&#xA;&#xD;&#xA;Or how can I make my frozen yogurt less sour?" />
  <row Id="28279" PostHistoryTypeId="1" PostId="13527" RevisionGUID="7f33a570-5e24-4536-adc8-c40e911af4f1" CreationDate="2011-03-28T16:41:47.430" UserId="2001" Text="Homemade frozen yogurt flavor pairings." />
  <row Id="28280" PostHistoryTypeId="3" PostId="13527" RevisionGUID="7f33a570-5e24-4536-adc8-c40e911af4f1" CreationDate="2011-03-28T16:41:47.430" UserId="2001" Text="&lt;flavor&gt;&lt;yogurt&gt;&lt;frozen-yogurt&gt;" />
  <row Id="28281" PostHistoryTypeId="2" PostId="13528" RevisionGUID="41ca27cb-9181-4d6b-bbbb-f0a5e7857af3" CreationDate="2011-03-28T17:18:58.973" UserId="2983" Text="When I was young, I loved shrimp, crab and lobster.  Sometime in my twenties, I started to develop a mild allergic reaction to them (i.e. tingling in the throat), so I have for the past years been avoiding them.  Once in a while I will steal a spoonful of my wife's seafood brisk, but that's about as far as I will push it.&#xD;&#xA;&#xD;&#xA;Last week I read a recipe for Shrimp Scampi, and that got me thinking about how I could make it without shrimp.  My first thought was to use imitation crab, which I can eat with no problem.&#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions for substitutions for shrimp for those with shellfish allergies?&#xD;&#xA;&#xD;&#xA;TIA&#xD;&#xA;&#xD;&#xA;-John" />
  <row Id="28282" PostHistoryTypeId="1" PostId="13528" RevisionGUID="41ca27cb-9181-4d6b-bbbb-f0a5e7857af3" CreationDate="2011-03-28T17:18:58.973" UserId="2983" Text="Non-shellfish Shrimp Substitutes?" />
  <row Id="28283" PostHistoryTypeId="3" PostId="13528" RevisionGUID="41ca27cb-9181-4d6b-bbbb-f0a5e7857af3" CreationDate="2011-03-28T17:18:58.973" UserId="2983" Text="&lt;substitutions&gt;&lt;allergy&gt;&lt;shellfish&gt;" />
  <row Id="28284" PostHistoryTypeId="25" PostId="13525" RevisionGUID="f388c715-10cf-48b3-96e1-b74ddbb000bd" CreationDate="2011-03-28T17:23:35.240" Comment="http://twitter.com/#!/StackCooking/status/52420581546668032" />
  <row Id="28285" PostHistoryTypeId="2" PostId="13529" RevisionGUID="5a236d20-eac5-4d9f-8454-d16624418fde" CreationDate="2011-03-28T17:59:38.420" UserId="1415" Text="use a vegetarian alternative! i just ran across these recently myself, and i am finding the idea really intriguing. not sure how they compare in flavor or texture, so your mileage may vary... http://www.vegecyber.com/cgi-bin/vege_item.cgi?detail=10416&#xD;&#xA;&#xD;&#xA;asian cultures have figured out how to make vegetarian and mock meats of all kind, since buddhism and vegetarianism in general is so common in their parts of the world. i love the diversity of it all." />
  <row Id="28286" PostHistoryTypeId="4" PostId="13527" RevisionGUID="0f68e48e-c177-46a3-9fcc-e151ebc2c940" CreationDate="2011-03-28T18:30:30.580" UserId="2001" Comment="Realized the term homemade was quite redundant in this context." Text="Frozen yogurt flavor pairings." />
  <row Id="28287" PostHistoryTypeId="2" PostId="13530" RevisionGUID="94e26d48-e93b-48e2-827c-7ebc65d354e2" CreationDate="2011-03-28T18:34:54.477" UserId="670" Text="Yes, but chestnut purée comes in sweetened and unsweetened varieties, so making your own depends on what you'll be using it for. Chestnuts are pretty versatile, but I've come across using sweetened purée in old world desserts, while the unsweetened purée is typically used with root vegetables and winter squashes (the European variety of chestnut drop in late fall). &#xD;&#xA;&#xD;&#xA;You'll start by scoring the skin of the raw nuts and roasting them at 400° (this prevents them from bursting). After this, peeling them is easy work. You will then boil them, optionally in a sugar syrup. Finally, reserve the liquid and puree in a food processor, adding back the liquid for the desired consistency.&#xD;&#xA;&#xD;&#xA;About a pound of chestnuts per cup of purée." />
  <row Id="28288" PostHistoryTypeId="2" PostId="13531" RevisionGUID="74963a92-c11a-4435-9357-2ad223d31757" CreationDate="2011-03-28T20:07:07.347" UserId="218" Text="Cast iron is more brittle, sure, but cast iron is practically indestructible, so that's like saying &quot;diamond is more brittle than jello&quot;. You probably *could* shatter it, if you tried really hard, but there is no way you'd do it just by dumping a little liquid into the pan, while it's at a normal cooking temperature. Even if it was way beyond a normal cooking temp, throwing liquid in the pan would just cause some really energetic steam.&#xD;&#xA;&#xD;&#xA;Now, run it up to 1000 degrees or so, then lob it into a bathtub full of icewater, it'd probably shatter. " />
  <row Id="28289" PostHistoryTypeId="2" PostId="13532" RevisionGUID="1c430489-137f-4212-abc3-7e6f4afba5c0" CreationDate="2011-03-28T20:38:09.623" UserId="4782" Text="I have two ceramic-coated skillets (one aluminum, one cast iron; both coated on the inside with ceramic) and they are decent. There is still some sticking of food, but it is very manageable. It also doesn't (so far) peel off like the Teflon (or other non-stick coating) always did, so I feel much better about preparing food without the negatives of that stuff getting into my food.&#xD;&#xA;&#xD;&#xA;As far as cooking, one of the skillets (standard shape/size) cooks very well. The other is a large skillet that is almost wok-shaped (but not quite) and it &#xD;&#xA;&#xD;&#xA;" />
  <row Id="28290" PostHistoryTypeId="2" PostId="13533" RevisionGUID="0b6878df-ceab-4b14-9fa3-607b45f6fdbc" CreationDate="2011-03-28T22:18:59.890" UserId="3203" Text="Overly sour yogurt is a sign of inconsistent inoculation&#xD;&#xA;&#xD;&#xA;Check the type of culture you are using, and ensure you are keeping the yogurt above 37C for more than six hours. The yogurt should finish as a solid lump that resists pouring, not a thick liquid, or a lumpy paste&#xD;&#xA;&#xD;&#xA;Pouring off the whey and straining the yogurt makes it more creamy and taste sweeter&#xD;&#xA;&#xD;&#xA;Thickeners are not required, just complete inoculation&#xD;&#xA;&#xD;&#xA;For sweet yogurt dishes I mostly use sour berries (blackberry, raspberry etc) so it is expected to be somewhat sour anyway&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28291" PostHistoryTypeId="2" PostId="13534" RevisionGUID="631de965-e731-4fb2-aebf-3d7624f490b3" CreationDate="2011-03-28T23:01:25.327" UserId="5464" Text="From my experience it is always best to marinate meat for a decent amount of time, so the meat can &quot;soak&quot; up the marinade and be more flavourful.&#xD;&#xA;&#xD;&#xA;However, I came across this recipe here: http://www.abc.net.au/tv/cookandchef/txt/s2264630.htm&#xD;&#xA;&#xD;&#xA;In the directions, it says: **Add pork and marinade for a minimum of 6 hours or overnight, but no longer than 12 hours.**&#xD;&#xA;&#xD;&#xA;I was wondering, why does it say &quot;no longer than 12 hours&quot;? Isn't it good to let meat marinate for as long as possible?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="28292" PostHistoryTypeId="1" PostId="13534" RevisionGUID="631de965-e731-4fb2-aebf-3d7624f490b3" CreationDate="2011-03-28T23:01:25.327" UserId="5464" Text="Is it bad to marinate meat for too long?" />
  <row Id="28293" PostHistoryTypeId="3" PostId="13534" RevisionGUID="631de965-e731-4fb2-aebf-3d7624f490b3" CreationDate="2011-03-28T23:01:25.327" UserId="5464" Text="&lt;marinade&gt;&lt;time&gt;" />
  <row Id="28294" PostHistoryTypeId="2" PostId="13535" RevisionGUID="d83742b9-06f7-4f70-ab2d-cb1f8b40e371" CreationDate="2011-03-28T23:12:05.133" UserId="3672" Text="Bakihg powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredients have (and have on each other) and how they work together to leaven baked goods? &#xD;&#xA;Like- why cornstarch? I understand it being used as a thickener and to coat things to keep them from clumping, but how does it help leavening? Or is it just to keep the creme of tartar and baking soda from reacting to each other or mixing unevenly?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28295" PostHistoryTypeId="1" PostId="13535" RevisionGUID="d83742b9-06f7-4f70-ab2d-cb1f8b40e371" CreationDate="2011-03-28T23:12:05.133" UserId="3672" Text="How do the ingredients in baking powder work?" />
  <row Id="28296" PostHistoryTypeId="3" PostId="13535" RevisionGUID="d83742b9-06f7-4f70-ab2d-cb1f8b40e371" CreationDate="2011-03-28T23:12:05.133" UserId="3672" Text="&lt;baking-powder&gt;" />
  <row Id="28297" PostHistoryTypeId="2" PostId="13536" RevisionGUID="6c978400-fb23-4e5c-aa9a-929c8f92a269" CreationDate="2011-03-28T23:15:55.503" UserId="5060" Text="Usually I just cut them into 6 pieces (see image), but it's kind of messy to eat them this way.  &#xD;&#xA;Is there a better way?  &#xD;&#xA;&#xD;&#xA;![http://i.stack.imgur.com/zu6FU.jpg][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qzIvr.jpg" />
  <row Id="28298" PostHistoryTypeId="1" PostId="13536" RevisionGUID="6c978400-fb23-4e5c-aa9a-929c8f92a269" CreationDate="2011-03-28T23:15:55.503" UserId="5060" Text="How to serve oranges so it is easy for guests to enjoy them?" />
  <row Id="28299" PostHistoryTypeId="3" PostId="13536" RevisionGUID="6c978400-fb23-4e5c-aa9a-929c8f92a269" CreationDate="2011-03-28T23:15:55.503" UserId="5060" Text="&lt;food-preservation&gt;&lt;oranges&gt;" />
  <row Id="28300" PostHistoryTypeId="2" PostId="13537" RevisionGUID="f586619a-6122-4b5a-94ff-0b212f79e93a" CreationDate="2011-03-28T23:23:50.260" UserId="5416" Text="Really, that's all I want to know. Whenever I try to make it with the store bought noodles and soak my dish comes out terribly. &#xD;&#xA;&#xD;&#xA;What are the best sauces to use? Best way to keep the egg from clumping? etc?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="28301" PostHistoryTypeId="1" PostId="13537" RevisionGUID="f586619a-6122-4b5a-94ff-0b212f79e93a" CreationDate="2011-03-28T23:23:50.260" UserId="5416" Text="How do I make Pad See Ew with Fresh Rice Noodles" />
  <row Id="28302" PostHistoryTypeId="3" PostId="13537" RevisionGUID="f586619a-6122-4b5a-94ff-0b212f79e93a" CreationDate="2011-03-28T23:23:50.260" UserId="5416" Text="&lt;noodles&gt;&lt;thai-cuisine&gt;" />
  <row Id="28303" PostHistoryTypeId="6" PostId="13535" RevisionGUID="24add5d1-43bc-4903-bf63-592d040a9ae8" CreationDate="2011-03-28T23:29:00.747" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;baking-powder&gt;" />
  <row Id="28304" PostHistoryTypeId="6" PostId="704" RevisionGUID="907a9926-f6df-4fd5-aba0-7c2fe60a7ab5" CreationDate="2011-03-28T23:29:20.793" UserId="41" Comment="edited tags" Text="&lt;nuts&gt;&lt;chestnuts&gt;&lt;puree&gt;" />
  <row Id="28305" PostHistoryTypeId="25" PostId="13535" RevisionGUID="c7a68b74-1c9d-416c-a157-2e62ebd51e6c" CreationDate="2011-03-28T23:48:36.007" Comment="http://twitter.com/#!/StackCooking/status/52517472900878336" />
  <row Id="28306" PostHistoryTypeId="2" PostId="13538" RevisionGUID="7e81cae3-db6a-4de9-ae66-74ad22f9a142" CreationDate="2011-03-29T00:43:59.233" UserId="5027" Text="Sobachatina offers very good advice. I would add dry roasted, ground caraway seeds combined with cumin and some lemon zest. Your recipe already calls for cumin. " />
  <row Id="28307" PostHistoryTypeId="2" PostId="13539" RevisionGUID="03506e4e-df79-4b77-9714-4e9bc74349b6" CreationDate="2011-03-29T00:51:56.687" UserId="5027" Text="Instead of refined sugar which can be very strong try other sources of sweetness. For example, very ripe natural canteloupe and honey. Adding a spice or herb (e.g. cinnamon) creates a nice finish.  " />
  <row Id="28311" PostHistoryTypeId="2" PostId="13541" RevisionGUID="72272b2b-6402-4c48-8757-8cc2e36c817d" CreationDate="2011-03-29T01:16:40.957" UserId="3300" Text="Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise:&#xD;&#xA;&#xD;&#xA;- 250g leeks&#xD;&#xA;- 250g potatos&#xD;&#xA;- 50g butter&#xD;&#xA;- 1.75L water&#xD;&#xA;- 200mL crème fraîche&#xD;&#xA;&#xD;&#xA;I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me.&#xD;&#xA;&#xD;&#xA;It seems that even the above recipe has too much water. Is this a typo?&#xD;&#xA;&#xD;&#xA;Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non-scaled version." />
  <row Id="28312" PostHistoryTypeId="1" PostId="13541" RevisionGUID="72272b2b-6402-4c48-8757-8cc2e36c817d" CreationDate="2011-03-29T01:16:40.957" UserId="3300" Text="How much water in potato-leek soup (Vichyssoise)?" />
  <row Id="28313" PostHistoryTypeId="3" PostId="13541" RevisionGUID="72272b2b-6402-4c48-8757-8cc2e36c817d" CreationDate="2011-03-29T01:16:40.957" UserId="3300" Text="&lt;soup&gt;" />
  <row Id="28315" PostHistoryTypeId="2" PostId="13542" RevisionGUID="27c96f4f-c9b7-498e-88ac-6620c9c59b7e" CreationDate="2011-03-29T02:13:41.153" UserId="4442" Text="I usually cut all of the rind off. Then quarter the orange, cut out the seeds by cutting the inner corner out of the quarters. Then slice into as many pieces as desired. This leaves a little bit of the fiber on the orange, but nothing you have to remove before eating. It's slow the first time, but with practice, it can be done very quickly." />
  <row Id="28316" PostHistoryTypeId="2" PostId="13543" RevisionGUID="2eee99ad-edec-44bd-8a0b-92eb8946d018" CreationDate="2011-03-29T02:34:00.623" UserId="670" Text="For *special* guests you can 'segment' citrus, but I've always found it a thankless chore that wastes a lot of fruit, so I don't undertake the process lightly. This process is especially nice if you are using the citrus in something like a dessert or salad where the texture of the tough membrane can throw off the dish. However, as is the case with a citrus salad, the time adds up. To do it easily, it helps to have a really good paring knife, and a nice piece of fruit.&#xD;&#xA;&#xD;&#xA;Start by cutting the top and the bottom off, just enough to expose the familiar star pattern of the segments. Then, cut down the orange from top to bottom, removing the entire rind by section. Leave none of the white stuff, it only gets in the way. The smaller you make each strip, the more fruit you can conserve. You should be left with a bald, juicy looking thing.&#xD;&#xA;&#xD;&#xA;Now the membrane, which separates each segment, is exposed. To dislodge the first piece (always the hardest), slide the knife just membrane on either side. Once the first piece is freed, you have the room to peel back each membrane in turn. You be left with the essence of orange on one hand, and the deflated (and nutritious) husk of membrane on the other." />
  <row Id="28317" PostHistoryTypeId="2" PostId="13544" RevisionGUID="1514dada-25dd-46a7-b4e9-a1a581ffaf53" CreationDate="2011-03-29T05:27:19.283" UserId="611" Text="It seems to me that you are complicating something which is inherently quite simple.&#xD;&#xA;Oranges come prepackaged in bite-sized chunks.&#xD;&#xA;&#xD;&#xA;Peel the orange by cutting the top off (about 1/8th of an inch, no more), scoring the sides with a knife (no deep cuts) and removing the peel and rind.&#xD;&#xA;Once the orange is peeled, you can open it from the middle into two parts, using your fingers. There's a strip of pith in the middle that should be discarded. &#xD;&#xA;Then you separate each segment and serve as-is.&#xD;&#xA;&#xD;&#xA;The segment membrane of oranges is edible and pleasant, there's no need to remove it.&#xD;&#xA;This is not true of grapefruit/pomelos/sweeties though, where the membrane is much tougher and very bitter.&#xD;&#xA;" />
  <row Id="28318" PostHistoryTypeId="25" PostId="13536" RevisionGUID="b87091c8-b4fb-4602-a16a-077330ce58ed" CreationDate="2011-03-29T05:48:35.837" Comment="http://twitter.com/#!/StackCooking/status/52608069468815360" />
  <row Id="28319" PostHistoryTypeId="2" PostId="13545" RevisionGUID="2e4f5a4e-7112-42d4-bc8a-71e52b1c31b5" CreationDate="2011-03-29T07:13:23.800" UserId="4580" Text="Last weekend, I bought a bottle of passion fruit jenever.&#xD;&#xA;Normally, this tastes very sweet and has a nice fruity flavour.&#xD;&#xA;But unfortunately, I had to buy a brand with which I'm not familiar with.&#xD;&#xA;The taste of the alcohol is too present and it has an after taste that reminds me of medicine.&#xD;&#xA;&#xD;&#xA;I don't want to throw away my bottle, but I won't drink it like that.&#xD;&#xA;Can I add something that would make it better?&#xD;&#xA;I don't want a cocktail (but 2 things together is de facto a cocktail I guess).&#xD;&#xA;I was thinking of adding a bit of grenadine or (flavoured) sugar syrup.&#xD;&#xA;&#xD;&#xA;Would this help or does anyone knows something that helps?" />
  <row Id="28320" PostHistoryTypeId="1" PostId="13545" RevisionGUID="2e4f5a4e-7112-42d4-bc8a-71e52b1c31b5" CreationDate="2011-03-29T07:13:23.800" UserId="4580" Text="How to cover up bad jenever?" />
  <row Id="28321" PostHistoryTypeId="3" PostId="13545" RevisionGUID="2e4f5a4e-7112-42d4-bc8a-71e52b1c31b5" CreationDate="2011-03-29T07:13:23.800" UserId="4580" Text="&lt;cover-up&gt;" />
  <row Id="28324" PostHistoryTypeId="25" PostId="13545" RevisionGUID="a04f3e0c-b7b2-48cc-96fd-dd734870d4de" CreationDate="2011-03-29T08:48:36.330" Comment="http://twitter.com/#!/StackCooking/status/52653369050927106" />
  <row Id="28325" PostHistoryTypeId="2" PostId="13548" RevisionGUID="81e06de4-f65a-4418-a351-ed9124adadd4" CreationDate="2011-03-29T08:57:18.147" UserId="4194" Text="As alcohol boils away quite easily, perhaps you could try simmering it a while to remove some of the alchohol taste? Try it with a glassful first to see if it works.&#xD;&#xA;&#xD;&#xA;You might try adding some passion fruit pulp (strained through a sieve to remove the pips) to increase the fruitiness." />
  <row Id="28326" PostHistoryTypeId="2" PostId="13549" RevisionGUID="dcf9c1d2-a754-4843-b902-0595bc70816e" CreationDate="2011-03-29T11:15:08.933" UserId="4777" Text="What do you mean by 'soak'? In my experience fresh rice noodles are ready to go and can be added to a stir fry without any perparation aside from cutting them into properly sized noodles (if they are purchased in a 'slab').&#xD;&#xA;&#xD;&#xA;If you are soaking fresh egg noodles, your dish probably would end up with the consistency of wallpaper glue!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28327" PostHistoryTypeId="2" PostId="13550" RevisionGUID="6c1e91bc-7d7b-4f9e-b8bd-32cccce34aa4" CreationDate="2011-03-29T12:08:04.410" UserId="5468" Text="I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believe that at high temperatures, chemicals from the plastic will leech into the food. *&#xD;&#xA;&#xD;&#xA;***Is there an alternative to plastic bags for sous vide?***&#xD;&#xA;&#xD;&#xA;The requirements for the new type of container must be that it is airtight, waterproof, and of course able to withstand heat.&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;* Call me paranoid, but I do believe this to be the case - and I do not want to ingest these chemicals" />
  <row Id="28328" PostHistoryTypeId="1" PostId="13550" RevisionGUID="6c1e91bc-7d7b-4f9e-b8bd-32cccce34aa4" CreationDate="2011-03-29T12:08:04.410" UserId="5468" Text="Sous vide without plastic bags?" />
  <row Id="28329" PostHistoryTypeId="3" PostId="13550" RevisionGUID="6c1e91bc-7d7b-4f9e-b8bd-32cccce34aa4" CreationDate="2011-03-29T12:08:04.410" UserId="5468" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;steak&gt;&lt;slow-cooking&gt;&lt;sous-vide&gt;" />
  <row Id="28330" PostHistoryTypeId="2" PostId="13551" RevisionGUID="21aafa65-7e53-4029-86f6-6f85e563a6b2" CreationDate="2011-03-29T12:32:38.210" UserId="2001" Text="The problem is that air must be removed so that the food is not insulated from the water.&#xD;&#xA;&#xD;&#xA;Mason jars work fine but you have to fill liquid around your food. Marinades, broth, etc can be used. Some recipes will have to be modified and some probably just won't work.&#xD;&#xA;&#xD;&#xA;And then there's the issue of undetectable chemicals leaching out of the glass. Sure we've never discovered any but that's hardly conclusive. :)" />
  <row Id="28332" PostHistoryTypeId="5" PostId="13535" RevisionGUID="b5314334-2f6d-4a28-9b42-40a4be838f71" CreationDate="2011-03-29T12:36:23.510" UserId="2001" Comment="correct spelling" Text="Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredients have (and have on each other) and how they work together to leaven baked goods? &#xD;&#xA;Like- why cornstarch? I understand it being used as a thickener and to coat things to keep them from clumping, but how does it help leavening? Or is it just to keep the creme of tartar and baking soda from reacting to each other or mixing unevenly?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28333" PostHistoryTypeId="2" PostId="13552" RevisionGUID="c247b0d8-9e9a-4c1b-9f30-1a1044f03aa6" CreationDate="2011-03-29T12:38:14.763" UserId="2001" Text="Two things-&#xD;&#xA;&#xD;&#xA;If the marinade is very strong or salty then the meat could simply become over flavored.&#xD;&#xA;&#xD;&#xA;If the marinade includes a meat digesting enzyme such as papain then leaving it too long could turn the meat to mush." />
  <row Id="28334" PostHistoryTypeId="5" PostId="13551" RevisionGUID="850cbc96-c184-49c1-b00f-16543df9b811" CreationDate="2011-03-29T12:44:56.847" UserId="2001" Comment="Clarification" Text="The problem is that air must be removed so that the food is not insulated from the water.&#xD;&#xA;&#xD;&#xA;Mason jars work fine but you have to fill liquid around your food. Marinades, broth, etc can be used. Some recipes will have to be modified. Some probably just won't work with the extra liquid or the target food won't fit in a jar.&#xD;&#xA;&#xD;&#xA;And then there's the issue of undetectable chemicals leaching out of the glass. Sure we've never discovered any but that's hardly conclusive. :)" />
  <row Id="28335" PostHistoryTypeId="2" PostId="13553" RevisionGUID="de099da8-993c-4e45-94c5-78c7ce403963" CreationDate="2011-03-29T13:13:42.317" UserId="2765" Text="I was making pesto one day and couldn't find the lid to my food processor. So first I tried mixing it all in a blender. Didn't work, the leaves wouldn't go down to meet the blade. I had this pastey pesto at the bottom and full leaves on top. Transferred it to the magic bullet thinking the blender (it's a really old blender) was just busted. Same thing.&#xD;&#xA;&#xD;&#xA;This frustration prompted me to find the food processor lid once and for all. I did and put everything in processor and worked like a charm.&#xD;&#xA;&#xD;&#xA;Why can't you make pesto in a blender? What's the difference in the design of a food processor and blender?" />
  <row Id="28336" PostHistoryTypeId="1" PostId="13553" RevisionGUID="de099da8-993c-4e45-94c5-78c7ce403963" CreationDate="2011-03-29T13:13:42.317" UserId="2765" Text="Couldn't make pesto in a blender" />
  <row Id="28337" PostHistoryTypeId="3" PostId="13553" RevisionGUID="de099da8-993c-4e45-94c5-78c7ce403963" CreationDate="2011-03-29T13:13:42.317" UserId="2765" Text="&lt;equipment&gt;" />
  <row Id="28338" PostHistoryTypeId="2" PostId="13554" RevisionGUID="cf1e8913-d868-43c2-adc1-0b6a4ab0617d" CreationDate="2011-03-29T13:36:49.307" UserId="4638" Text="First of all, I agree with the others that there is no harm done by plastic bags for sous vide. I have read a statement by the manufacturer that brand-name Ziploc bags don't release anything below 76°C. If you think how much a lawsuit could cost them if the information turned out to be wrong, I trust that they are telling the truth. For other brands, you may have to do some research about safe temperatures. &#xD;&#xA;&#xD;&#xA;If you are still unconvinced, your choice of material is very limited. You say it must be airtight and waterproof; I'll add that it must be pliable, so it can cover an irregular steak shape perfectly, without leaving air pockets, and it must somehow be able to create a seal. Also, it must not release any harmful chemicals by itself. &#xD;&#xA;&#xD;&#xA;About the only thing that fulfills all criteria would be a wax with a high melting point, like carnauba wax. You could paint the steak with the melted wax, or, probably better, you could soak a piece of gauze in the melted wax and wrap the steak in it, pressing out any air bubbles. Then let it cool and set before cooking. The downside: not only is the food grade wax difficult to source for private people, it also can end up costing quite a bit. &#xD;&#xA;&#xD;&#xA;Another option would be silicone, like the one used for baking pans. Unlike plastic, food grade silicone does not contain any chemicals which could leak - the medical sector uses the same stuff for prostethics and implants; it is safe to have it inside your body, so it is definitely safe to cook your food in it. The problem is that you'll need a sealable bag made of silicone, and I don't know if anybody manufactures such bags. &#xD;&#xA;&#xD;&#xA;You might consider very tightly wrapping the meat in a caul (not necessarily an amniotic caul, a peritoneum should do nicely) and binding it, but I don't know where you can get cauls. Maybe you can ask a butcher. Also, it probably won't be 100% watertight (but still enough to keep the tasty juices in the steak where they belong, instead of having them flow out into the water). &#xD;&#xA;&#xD;&#xA;If you are willing to relax your rules a bit, you can solve the problem much easier. I think you will agree that whatever hypothetical substance might leak from a plastic bag, it cannot travel far through a solid medium. So a steak wrapped in something protective and then sealed in a plastic bag should be safe - you just discard both the plastic bag and the presumably contaminated protective substance. Yes, it is possible that meat juices that have come in contact with the plastic bag end up on the steak, but the possible contamination should be hundreds of times less than if direct contact is allowed between the plastic and the meat. &#xD;&#xA;&#xD;&#xA;If you can live with this option, the usual insulators used in the kitchen should do. They are plant leaves - I'd use grape leaves, but you can use practically anything that is big enough - and batters, like tempura batter (breading leaves an irregularly shaped surface, so I won't consider it here, you'll end up with lots of miniature air pockets). If using a batter, you will want to first set it in a pan with very hot oil, just hold it there long enough to set the batter, but not enough to warm the meat on the inside above the sous vide temperature. Both of these options wont't function on their own, as they won't create a sealed waterproof barrier. But combined with a plastic bag and later discarded, they should be a good solution. The leaves will also add a nice taste of their own. " />
  <row Id="28339" PostHistoryTypeId="2" PostId="13555" RevisionGUID="a747d2c4-4a3c-4baa-9045-3023cdeaadb3" CreationDate="2011-03-29T13:38:38.923" UserId="5471" Text="I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other oils and fats would do. &#xD;&#xA;&#xD;&#xA;I have: canola, olive, sesame and almond oil. &#xD;&#xA;&#xD;&#xA;Also, I've heard that appying the oil and reheating multiple times improves the seasoning. Is it true? How many times does it make sense to repeat the process?" />
  <row Id="28340" PostHistoryTypeId="1" PostId="13555" RevisionGUID="a747d2c4-4a3c-4baa-9045-3023cdeaadb3" CreationDate="2011-03-29T13:38:38.923" UserId="5471" Text="What oil is best for seasoning a cast-iron skillet" />
  <row Id="28341" PostHistoryTypeId="3" PostId="13555" RevisionGUID="a747d2c4-4a3c-4baa-9045-3023cdeaadb3" CreationDate="2011-03-29T13:38:38.923" UserId="5471" Text="&lt;oil&gt;&lt;cast-iron&gt;&lt;seasoning-pans&gt;" />
  <row Id="28342" PostHistoryTypeId="5" PostId="5134" RevisionGUID="d316ad4b-3ace-4335-96a2-4f4f39d6f038" CreationDate="2011-03-29T13:45:21.830" UserId="1181" Comment="added some experimental evidence to support this answer to my question" Text="The larger ring will transmit more energy, but spread over the size of the ring; so the *density* is probably roughly the same.&#xD;&#xA;&#xD;&#xA;So using an *element* bigger than your pot/wok bottom is basically just a waste of heat/energy.&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;Some supporting evidence added by DMA57361:&#xD;&#xA;&#xD;&#xA;I've recently gotten a free energy monitor, which tells me the current power consumption of my entire home. So, with a bit of experimentation, I have worked out the approximate power output of each ring on my hob, and this backs up that they have approximately the same output density.&#xD;&#xA;&#xD;&#xA;    Position     |  Diameter  |  Area   |  Power  |  Density&#xD;&#xA;                 |   cm       |   cm²   |   kW    |   kW/cm²&#xD;&#xA;    -------------+------------+---------+---------+-----------&#xD;&#xA;    Back-Left    |   18       |  254.5  |  1.90   |  7.46&#xD;&#xA;    Back-Right   |   16       |  201.0  |  1.45   |  7.19&#xD;&#xA;    Front-Left   |   14       |  154.0  |  1.25   |  8.11&#xD;&#xA;    Front-Right  |   18       |  254.5  |  1.84   |  7.24&#xD;&#xA;" />
  <row Id="28343" PostHistoryTypeId="24" PostId="5134" RevisionGUID="d316ad4b-3ace-4335-96a2-4f4f39d6f038" CreationDate="2011-03-29T13:45:21.830" Comment="Proposed by 1181 approved by 1259 edit id of 65" />
  <row Id="28344" PostHistoryTypeId="2" PostId="13556" RevisionGUID="d338b7c5-39f3-4176-928e-24df3e69e3b0" CreationDate="2011-03-29T13:49:37.427" UserId="5280" Text="From personal experience, I have seasoned my Lodge cast iron skillet recently following the process described [here][1] and I achieved good results with basic Crisco--which is more or less Canola oil. So far so good: no sticking and great tasting results. I went through the process five times, but I think that may have been a little overboard. Perhaps someone with more practical experience can comment, but I didn't see a huge difference between the fourth and fifth seasoning--the pan was already a rich, black color with the sheen of a well seasoned cast iron utensil after the third round. However, if you are starting from a freshly scoured pan--you mentioned that you are cleaning up an old rusty pan--it may make sense to go through the process a couple of extra times to make sure all the nooks and crannies are properly filled. Mine came from the factory seasoned, but it wasn't done very well--I had food sticking after about a month. Since I re-seasoned myself it's been going strong for a couple of months now.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Information/CastIronPans.htm" />
  <row Id="28345" PostHistoryTypeId="5" PostId="13556" RevisionGUID="39da2259-2c83-4783-9b0e-3581d3e0cd75" CreationDate="2011-03-29T13:55:12.340" UserId="5280" Comment="edited body" Text="From personal experience, I have seasoned my Lodge cast iron skillet recently following the process described [here][1] and I achieved good results with basic Crisco, which is more or less Canola oil. So far so good: no sticking and great tasting results. I went through the process five times, but I think that may have been a little overboard. Perhaps someone with more practical experience can comment, but I didn't see a huge difference between the fourth and fifth seasoning. After the third round the pan was already a rich, black color with the sheen of a well seasoned cast iron utensil. However, if you are starting from a freshly scoured pan--you mentioned that you are cleaning up an old rusty pan--it may make sense to go through the process a couple of extra times to make sure all the nooks and crannies are properly filled. Mine came from the factory seasoned, but it wasn't done very well--I had food sticking after about a month. Since I re-seasoned myself it's been going strong for a couple of months now.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Information/CastIronPans.htm" />
  <row Id="28346" PostHistoryTypeId="2" PostId="13557" RevisionGUID="e68f7d32-919b-4f1b-a4f8-af99ffa0f7f1" CreationDate="2011-03-29T14:05:00.073" UserId="5280" Text="I have a set of stainless steel pans that I absolutely love, and my 12&quot; frying pan has received LOTS of use since I bought it. This is my first eve stainless steel pan and I'm pretty aware of all the ways to clean the pan (deglazing, barkeeps friend, etc). Recently, my wife purchased some scotch-bright [heavy duty][1] sponges with good intentions but I didn't realize exactly how &quot;heavy duty&quot; they were. I was washing my frying pan one night and used the scouring side of the sponge to get some stuck on grease and I noticed that I actually scratched my pan. The scratches don't look very deep, but I'm a little concerned.&#xD;&#xA;&#xD;&#xA;Will these scratches damage the pan and reduce it's life? Should I stop using the scouring side of the sponges on my stainless steel?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.scotch-brite.com/wps/portal/3M/en_US/Scotch-BriteBrand/Scotch-Brite/Products/Catalog/?PC_7_RJH9U52300V2E0I02BK7KM0GT3_nid=B788N8K547gs7XLWLFJB1BglG9LRBCNNDCbl&amp;prodID=B788N8K547gs&amp;lang=en_US" />
  <row Id="28347" PostHistoryTypeId="1" PostId="13557" RevisionGUID="e68f7d32-919b-4f1b-a4f8-af99ffa0f7f1" CreationDate="2011-03-29T14:05:00.073" UserId="5280" Text="Scratched Stainless Steel" />
  <row Id="28348" PostHistoryTypeId="3" PostId="13557" RevisionGUID="e68f7d32-919b-4f1b-a4f8-af99ffa0f7f1" CreationDate="2011-03-29T14:05:00.073" UserId="5280" Text="&lt;equipment&gt;&lt;stainless-steel&gt;" />
  <row Id="28349" PostHistoryTypeId="6" PostId="13452" RevisionGUID="164ae2c4-1814-494a-8c72-b63b503b8a11" CreationDate="2011-03-29T14:07:48.050" UserId="1148" Comment="edited tags" Text="&lt;substitutions&gt;&lt;celery-root&gt;&lt;celeriac&gt;" />
  <row Id="28350" PostHistoryTypeId="2" PostId="13558" RevisionGUID="4748f02f-9570-4ab0-a2ca-b33fd5f1599e" CreationDate="2011-03-29T14:12:02.067" UserId="2001" Text="This question has been answered several times as part of more general questions about seasoning. See the (closely) related links in the related questions list.&#xD;&#xA;This one in particular:&#xD;&#xA;http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet&#xD;&#xA;&#xD;&#xA;Specifically about oil- you want to use an oil that has a high iodine value:&#xD;&#xA;http://www.journeytoforever.org/biodiesel_yield.html#highiodine&#xD;&#xA;&#xD;&#xA;Of those you listed canola (rapeseed) would be highest. If you can find soybean oil it would be even better.&#xD;&#xA;&#xD;&#xA;These oils polymerize more easily. To create an even coating with good adhesion, multiple thin coats work well. I have read of people doing as many as 6 coats but, in my opinion, you should do at least 2 or 3." />
  <row Id="28351" PostHistoryTypeId="2" PostId="13559" RevisionGUID="026e6b96-cc64-4e1f-8d16-07419943f29f" CreationDate="2011-03-29T14:43:37.293" UserId="194" Text="I don't think you can _appreciably_ reduce the life of a pan that way.  I have a pan I've been scrubbing for 16 years and it's just fine." />
  <row Id="28352" PostHistoryTypeId="2" PostId="13560" RevisionGUID="9b014bff-ec17-4f78-8328-250dee3bc68a" CreationDate="2011-03-29T14:52:20.493" UserId="67" Text="You need enough liquid in the blender for it to work; if the leaves get stuck in blender canister, they won't reach the blades to get ground up.  It's mostly an issue of width of the container relative to the size of the basil leaves.&#xD;&#xA;&#xD;&#xA;I typically make my pesto in a blender rather than a food processor, but I do the following:&#xD;&#xA;&#xD;&#xA;1. Pack a few inches of basil (or other herb) down in the bottom of the blender&#xD;&#xA;2. Add some oil on top to 'wet' it.&#xD;&#xA;3. Blend for a second or two 'til it liquifies.&#xD;&#xA;4. Pack some more basil in there, shoving it down into the liquid, with a few pinches of salt.&#xD;&#xA;5. Blend again.&#xD;&#xA;6. Repeat 4&amp;5 until you have all of the basil in there.&#xD;&#xA;7. Add the nuts &amp; oil until you get the consistency you want.&#xD;&#xA;&#xD;&#xA;I pull it at this point, as I get better results freezing it without cheese, and just stir in the grated cheese separately." />
  <row Id="28353" PostHistoryTypeId="6" PostId="13536" RevisionGUID="8481708c-f15f-478b-91a2-10e1f6e13032" CreationDate="2011-03-29T15:15:02.097" UserId="5060" Comment="retagged" Text="&lt;oranges&gt;&lt;presentation&gt;" />
  <row Id="28354" PostHistoryTypeId="5" PostId="13537" RevisionGUID="550c25a0-263a-4152-b9b5-3271086db9b6" CreationDate="2011-03-29T15:30:58.207" UserId="5416" Comment="added 6 characters in body" Text="Really, that's all I want to know. Whenever I try to make it with the store bought &quot;dry&quot; noodles and soak my dish comes out terribly. &#xD;&#xA;&#xD;&#xA;What are the best sauces to use? Best way to keep the egg from clumping? etc?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="28355" PostHistoryTypeId="5" PostId="13532" RevisionGUID="9877a2a7-09cf-4d85-a265-01f28837526d" CreationDate="2011-03-29T16:30:54.793" UserId="4782" Comment="added 124 characters in body" Text="I have two ceramic-coated skillets (one aluminum, one cast iron; both coated on the inside with ceramic) and they are decent. There is still some sticking of food, but it is very manageable. It also doesn't (so far) peel off like the Teflon (or other non-stick coating) always did, so I feel much better about preparing food without the negatives of that stuff getting into my food.&#xD;&#xA;&#xD;&#xA;As far as cooking, one of the skillets (standard shape/size) cooks very well. The other is a large skillet that is almost wok-shaped (but not quite) and it cooks things very differently from what I am used to, but I am pretty sure that's due to the pan style and not the material.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28356" PostHistoryTypeId="2" PostId="13561" RevisionGUID="3dbf667e-3774-473c-bde2-06d9b64c2c55" CreationDate="2011-03-29T16:49:51.800" UserId="60" Text="This is quite common and pretty harmless. The scratches you see don't go very deep, nor are they very wide. My [All-Clad saute pan][1] is nearing 10 years old and has a ton of micro-scratches on the interior. It still performs beautifully.&#xD;&#xA;&#xD;&#xA;That said, the scratches _can_ grab onto proteins and cause sticking. However, this is simple to prevent with both oil and proper pan preheating.&#xD;&#xA;&#xD;&#xA;When a pan is preheated properly the metal expands, essentially closing all of the micro-scratches. This prevents the proteins from grabbing onto them and getting stuck. You obviously need oil/fat to assist with this as well.&#xD;&#xA;&#xD;&#xA;To properly heat a pan to the appropriate temperature I suggest using the water drop method. If you put a cold pan on heat and drip a drop of water onto it, the water will sit there for several seconds then boil away. As the pan gets warmer this will happen more quickly, fizzling away in a second or so. Once the scratches start to close something weird happens. &#xD;&#xA;&#xD;&#xA;First, the drop of water will break into a few mini drops which scoot around the pan as they evaporate. This is a sign that you are almost there. When the drop of water stays whole (mostly) and scoots around the pan like a mercury ball, this is the perfect temperature. I the water instantly vaporizes on contact, you've gone way too far and need to let the pan cool down. At this point you should add your oil/fat, swirl it around, and immediately add your food. (Make sure the mercury ball of water is gone before adding oil). &#xD;&#xA;&#xD;&#xA;Also note that the mercury-ball phase is definitely too hot for unclarified butter, and may be too hot for some extra-virgin olive oils. They may instantly smoke upon adding. &#xD;&#xA;&#xD;&#xA;Again, it's important to have your oil and ingredients in place (mise en place) before you start. It's quite easy to skyrocket past the mercury-ball phase if you have to open your oil, pour, and then season your ingredients.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/All-Clad-Stainless-3-Quart-Saute-Pan/dp/B00005AL5W/ref=sr_1_2?ie=UTF8&amp;qid=1301416505&amp;sr=8-2" />
  <row Id="28357" PostHistoryTypeId="2" PostId="13562" RevisionGUID="c8cee82d-19f4-4240-8fc7-5522fb7b8f07" CreationDate="2011-03-29T17:25:30.290" UserId="27" Text="I have found that every time I make cupcakes (or muffins, cornbread &amp; hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its not me because the Tim Hortons 'muffins' also stick to their liners.&#xD;&#xA;&#xD;&#xA;How do I fix this? " />
  <row Id="28358" PostHistoryTypeId="1" PostId="13562" RevisionGUID="c8cee82d-19f4-4240-8fc7-5522fb7b8f07" CreationDate="2011-03-29T17:25:30.290" UserId="27" Text="How to stop my cupcakes from sticking to their cupcake wrappers?" />
  <row Id="28359" PostHistoryTypeId="3" PostId="13562" RevisionGUID="c8cee82d-19f4-4240-8fc7-5522fb7b8f07" CreationDate="2011-03-29T17:25:30.290" UserId="27" Text="&lt;baking&gt;&lt;preparation&gt;&lt;cupcakes&gt;" />
  <row Id="28360" PostHistoryTypeId="2" PostId="13563" RevisionGUID="055b9f9e-7425-4298-aaed-be7d7b59571e" CreationDate="2011-03-29T17:35:22.547" UserId="1259" Text="I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot of spheres). But I've never been able to make the larger spheres, sometimes referred to as ravioli. I've had them in restaurants as big or slightly bigger than a grape. What's the technique to get them this large? Anything in particular I need to watch out for?" />
  <row Id="28361" PostHistoryTypeId="1" PostId="13563" RevisionGUID="055b9f9e-7425-4298-aaed-be7d7b59571e" CreationDate="2011-03-29T17:35:22.547" UserId="1259" Text="How do I make large spheres using spherification?" />
  <row Id="28362" PostHistoryTypeId="3" PostId="13563" RevisionGUID="055b9f9e-7425-4298-aaed-be7d7b59571e" CreationDate="2011-03-29T17:35:22.547" UserId="1259" Text="&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="28363" PostHistoryTypeId="2" PostId="13564" RevisionGUID="3f251d95-5069-43bf-af74-431839f9ee5b" CreationDate="2011-03-29T17:39:49.213" UserId="5187" Text="Some Indian cuisines require mustard oil as an ingredient. However, I cannot find any FDA approved mustard oil, and most of the bottles quote &quot;for external use only.&quot;  &#xD;&#xA;&#xD;&#xA;Is it possible to find FDA approved mustard oil? Or, is it unsafe to consume mustard oil?" />
  <row Id="28364" PostHistoryTypeId="1" PostId="13564" RevisionGUID="3f251d95-5069-43bf-af74-431839f9ee5b" CreationDate="2011-03-29T17:39:49.213" UserId="5187" Text="Is mustard oil safe for consumption?" />
  <row Id="28365" PostHistoryTypeId="3" PostId="13564" RevisionGUID="3f251d95-5069-43bf-af74-431839f9ee5b" CreationDate="2011-03-29T17:39:49.213" UserId="5187" Text="&lt;food-safety&gt;" />
  <row Id="28366" PostHistoryTypeId="2" PostId="13565" RevisionGUID="a8d8e8fc-8cbd-47f9-b30c-2ddf4c79dda0" CreationDate="2011-03-29T18:10:32.323" UserId="160" Text="Isn't that normal?&#xD;&#xA;&#xD;&#xA;I suppose if it's causing a problem, you could use a non-stick (teflon, etc.) muffin pan, without the paper liners.&#xD;&#xA;&#xD;&#xA;You could also try silicone-coated (parchment) liners. A quick check reveals that e.g., Amazon sells them.&#xD;&#xA;&#xD;&#xA;&amp;lt;purist&gt;cornbread shall be cooked in preheated cast iron, and if that's sticking, you need to &lt;a href=&quot;http://cooking.stackexchange.com/questions/641/whats-the-best-way-to-season-a-cast-iron-skillet&quot;&gt;season your cast iron properly&lt;/a&gt;.&amp;lt;/purist&gt;" />
  <row Id="28367" PostHistoryTypeId="2" PostId="13566" RevisionGUID="5c39b9b3-0e86-4342-96d2-be32bf71cf86" CreationDate="2011-03-29T18:47:56.860" UserId="160" Text="General answer: for bread in a bread pan, 350°F until 195°–205°F in the center. That'll probably be around 40 minutes, I'd guess (and it seems you found) but a thermometer will let you be sure (and then you'll know how long it takes for next time)." />
  <row Id="28368" PostHistoryTypeId="5" PostId="13557" RevisionGUID="2a3e60c8-54ef-49d4-bb8c-3a477ac994da" CreationDate="2011-03-29T19:19:22.950" UserId="5280" Comment="deleted 4 characters in body" Text="I have a set of stainless steel pans that I absolutely love, and my 12&quot; frying pan has received LOTS of use since I bought it. This is my first ever stainless steel pan and I'm pretty aware of all the ways to clean it (deglazing, barkeeps friend, etc). Recently, my wife purchased some scotch-bright [heavy duty][1] sponges with good intentions but I didn't realize exactly how &quot;heavy duty&quot; they were. I was washing my frying pan one night and used the scouring side of the sponge to get some stuck on grease and I noticed that I actually scratched my pan. The scratches don't look very deep, but I'm a little concerned.&#xD;&#xA;&#xD;&#xA;Will these scratches damage the pan and reduce it's life? Should I stop using the scouring side of the sponges on my stainless steel?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.scotch-brite.com/wps/portal/3M/en_US/Scotch-BriteBrand/Scotch-Brite/Products/Catalog/?PC_7_RJH9U52300V2E0I02BK7KM0GT3_nid=B788N8K547gs7XLWLFJB1BglG9LRBCNNDCbl&amp;prodID=B788N8K547gs&amp;lang=en_US" />
  <row Id="28369" PostHistoryTypeId="2" PostId="13567" RevisionGUID="21c565d6-3149-489f-a939-bf710625ac74" CreationDate="2011-03-29T19:57:53.037" UserId="5193" Text="Is there anything you can add to a guacamole recipe to prevent it from going brown so quickly?  Or a specific way to package it for very short-term storage (usually only about two days).  I tend to make large batches when I do make it, and by the next day its already looking pretty sad.  I usually just mix it up again and it doesn't look as bad, but I figured someone may know a trick to prevent it all together&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="28370" PostHistoryTypeId="1" PostId="13567" RevisionGUID="21c565d6-3149-489f-a939-bf710625ac74" CreationDate="2011-03-29T19:57:53.037" UserId="5193" Text="Trick to keeping guacamole from turning brown" />
  <row Id="28371" PostHistoryTypeId="3" PostId="13567" RevisionGUID="21c565d6-3149-489f-a939-bf710625ac74" CreationDate="2011-03-29T19:57:53.037" UserId="5193" Text="&lt;ingredients&gt;" />
  <row Id="28372" PostHistoryTypeId="2" PostId="13568" RevisionGUID="30c5ac32-76fa-4e01-ac94-ce349b946d9b" CreationDate="2011-03-29T20:07:44.097" UserId="1259" Text="Guacamole seems to go brown with exposure to air, as does avocado. While it will not solve the issue entirely, covering with cling wrap directly on the surface helps maintain color for an extended period. Rather than pulling the wrap tight across the top of a bowl / container, place the wrap directly on top of the guacamole. Use your hand to smooth out the top so that no air is between the cling wrap and guacamole. This requires a bit extra cling wrap, as you need to get it up the insides of your bowl, but it makes a significant difference." />
  <row Id="28374" PostHistoryTypeId="2" PostId="13569" RevisionGUID="f846f281-9ae8-4869-bed9-84d2bea66645" CreationDate="2011-03-29T20:30:55.040" UserId="5450" Text="I've had this happen too and I've found this little trick helps.  Line your muffin/cupcake tin with your papers and then give the papers in the pan a light coating with non-stick spray.  " />
  <row Id="28375" PostHistoryTypeId="2" PostId="13570" RevisionGUID="3d8be9ee-9b4f-4536-b6a3-739714b4e730" CreationDate="2011-03-29T20:31:44.853" UserId="5480" Text="As the title says; What is the secret of making a **really juicy burger**?" />
  <row Id="28376" PostHistoryTypeId="1" PostId="13570" RevisionGUID="3d8be9ee-9b4f-4536-b6a3-739714b4e730" CreationDate="2011-03-29T20:31:44.853" UserId="5480" Text="What is the secret of making a really juicy burger?" />
  <row Id="28377" PostHistoryTypeId="3" PostId="13570" RevisionGUID="3d8be9ee-9b4f-4536-b6a3-739714b4e730" CreationDate="2011-03-29T20:31:44.853" UserId="5480" Text="&lt;hamburgers&gt;" />
  <row Id="28378" PostHistoryTypeId="2" PostId="13571" RevisionGUID="95be8cd5-5f06-4cd7-9446-5b1c39cff406" CreationDate="2011-03-29T20:39:50.510" UserId="5450" Text="I've also found that if there's a citric acid i.e. lime or lemon juice in the marinade it changes the texture of the meat. Sort of like the process &quot;ceviche&quot; undergoes." />
  <row Id="28379" PostHistoryTypeId="2" PostId="13572" RevisionGUID="a3dac1f8-974d-46a6-a170-0778c6d508b4" CreationDate="2011-03-29T20:46:00.723" UserId="4194" Text="- Use only good beef, salt and pepper. The beef should be a good fatty cut, with a ratio of 80% meat, 20% fat. Brisket is ideal. Any good butcher should grind it to order for you.&#xD;&#xA;&#xD;&#xA;- You need to keep the ground meat as cold as possible, to prevent the fat melting out of it before you cook it. Do not salt the beef prior to shaping, just use pepper. Shape your burgers, then put them in the fridge for a couple of hours.&#xD;&#xA;&#xD;&#xA;- Generously salt the outside of the burgers about 1 hour before cooking.&#xD;&#xA;&#xD;&#xA;- Get a good pan (preferably a cast iron griddle) really, really, _really_ hot. Brush one side of the burger with vegetable oil, then slap it on the grill. DO NOT PRESS IT WITH THE SPATULA, EVER. You squeeze out all the juice.&#xD;&#xA;&#xD;&#xA;- Turn the burger and cook the other side. Timing will depend on how you like your burger. A good way of testing doneness is to insert a thin metal skewer into the centre of the burger from one side (not the top), leave it for a few seconds, then take it out and touch it carefully to your lip. If it's hot, it's just about done. Or if you have a good digital thermometer, use that." />
  <row Id="28380" PostHistoryTypeId="25" PostId="13567" RevisionGUID="ccf630d2-5475-4e76-b4d4-05e33bffc908" CreationDate="2011-03-29T20:48:37.227" Comment="http://twitter.com/#!/StackCooking/status/52834567199010816" />
  <row Id="28381" PostHistoryTypeId="2" PostId="13573" RevisionGUID="e65b654a-c9d9-4b5e-bec8-43c02ca1a4e5" CreationDate="2011-03-29T20:55:03.443" UserId="5480" Text="Spanish Tapas is some of the best food I know. I've been to a lot of great restaurants all over Europe. I've bought some books, and tried different recipes for making this food. It should not be very hard to make it as good as in the restaurants, but the recipes I have found in the few books I've tried has all failed. They are indeed horrible!&#xD;&#xA;&#xD;&#xA;Is there a great book with **really good recipes** for this kind of food?" />
  <row Id="28382" PostHistoryTypeId="1" PostId="13573" RevisionGUID="e65b654a-c9d9-4b5e-bec8-43c02ca1a4e5" CreationDate="2011-03-29T20:55:03.443" UserId="5480" Text="A great book with recipes for Tapas" />
  <row Id="28383" PostHistoryTypeId="3" PostId="13573" RevisionGUID="e65b654a-c9d9-4b5e-bec8-43c02ca1a4e5" CreationDate="2011-03-29T20:55:03.443" UserId="5480" Text="&lt;spanish-cuisine&gt;" />
  <row Id="28384" PostHistoryTypeId="2" PostId="13574" RevisionGUID="1811d11a-0f4e-4247-a5e5-6e2c5404c45c" CreationDate="2011-03-29T21:04:35.480" UserId="3630" Text="The only thing I would add to the above, is that despite what many people say, only flip meat once.&#xD;&#xA;If you flip it over a second time, the first side you cooked will be back on the heat.  Problem is, that side started to cool as soon as you flipped it. So it will take a bit of time to get to the point that the heat is penetrating far enough to cook more of the meat. It only serves to dry the meat out if it is cooked numerous times over.&#xD;&#xA;I personally salt meat right before I put it on the grill, as salt (by its very nature) will tend to draw moisture out of the meat." />
  <row Id="28385" PostHistoryTypeId="2" PostId="13575" RevisionGUID="3de8bd15-4ae5-49fa-8282-5bdb854b6617" CreationDate="2011-03-29T21:13:52.957" UserId="4857" Text="I have not tried it myself, but it is always said that keeping the core of the avocado and sticking it in the middle of the guacamole prevents it from turning brown." />
  <row Id="28386" PostHistoryTypeId="2" PostId="13576" RevisionGUID="532ce12b-1fe0-4b4a-bc4a-aadce450130a" CreationDate="2011-03-29T21:25:26.773" UserId="2391" Text="I'm not sure if it's a typo but the recipe surprises me, traditionally (as far as a 100ish year old dish can be &quot;traditional&quot;) vichyssoise would have chicken stock or seasoned milk as the liquid base. &#xD;&#xA;&#xD;&#xA;For that quantity of potato and leek I would estimate 0.6-&gt;0.75L of liquid so it is possible it is a typo." />
  <row Id="28387" PostHistoryTypeId="2" PostId="13577" RevisionGUID="fc1e3d42-7c5a-4c79-9fb4-9329402c8883" CreationDate="2011-03-29T22:09:58.510" UserId="3203" Text="**Food grade disposable gloves** work fine (latex or others). Wash them first as many have starch based release agent in them which may effect food presentation&#xD;&#xA;&#xD;&#xA;You can either use a vacuum pump, or just immerse filled glove in water just below the opening so as to push out the air. Then tie off with kitchen string. Sort of the reverse of a party balloon&#xD;&#xA;" />
  <row Id="28388" PostHistoryTypeId="2" PostId="13578" RevisionGUID="189eaaba-8ab7-40a5-b168-f065e11fafd1" CreationDate="2011-03-29T22:10:35.263" UserId="5481" Text="pancake batter shhh dont tell everyone" />
  <row Id="28389" PostHistoryTypeId="25" PostId="13570" RevisionGUID="64006466-19ec-4446-b50b-6a5a698392d1" CreationDate="2011-03-29T23:48:37.023" Comment="http://twitter.com/#!/StackCooking/status/52879864793010177" />
  <row Id="28390" PostHistoryTypeId="6" PostId="13567" RevisionGUID="3692b736-f25d-4cf1-bd58-aec47e687083" CreationDate="2011-03-30T00:22:19.770" UserId="41" Comment="edited tags" Text="&lt;mexican-cuisine&gt;&lt;avocados&gt;" />
  <row Id="28391" PostHistoryTypeId="6" PostId="13534" RevisionGUID="ce0e3e2c-0e8d-4363-990e-8ae0ade4ae8e" CreationDate="2011-03-30T00:22:50.690" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;marinade&gt;" />
  <row Id="28392" PostHistoryTypeId="6" PostId="13564" RevisionGUID="4353c9c3-9b52-4006-88f3-2559d8368724" CreationDate="2011-03-30T00:23:12.297" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;oil&gt;&lt;mustard&gt;" />
  <row Id="28393" PostHistoryTypeId="6" PostId="13562" RevisionGUID="ba9e53e7-9dbc-4475-89a8-bccd57fe0349" CreationDate="2011-03-30T00:23:28.430" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cupcakes&gt;" />
  <row Id="28394" PostHistoryTypeId="2" PostId="13579" RevisionGUID="ebdad575-549d-4df1-a953-4abe174c4c3c" CreationDate="2011-03-30T00:24:32.720" UserId="5484" Text="A thin walled pyrex bowl worked somewhat for me: http://www.cookskit.co.uk/shop/vclose1.asp?prd=1841&amp;cat=371000327&#xD;&#xA;&#xD;&#xA;Throw the goods into the bowl and apply the bowl's cover. Let it float on top of the bath. &#xD;&#xA;&#xD;&#xA;It will only work if your sous vide cooker has a lid. If you don't have a lid over the bath, the bowl will not heat through. I tried without cooker lid and failed.&#xD;&#xA;&#xD;&#xA;It also takes way more room in the cooker than the bag. Only useful if you heat just one portion.&#xD;&#xA;&#xD;&#xA;For vegetables at 90°C it worked perfectly. &#xD;&#xA;&#xD;&#xA;For meat at 54°C it worked very much slower than a bag. Still, if you can leave it in long enough, it will work. &#xD;&#xA;&#xD;&#xA;I found it unsuitable for steak and fish, because of the increased cooking time and uneven heating, even with turning the goods. But I will always use it for hot stuff like veggies." />
  <row Id="28395" PostHistoryTypeId="6" PostId="13573" RevisionGUID="dab25a5f-3470-44d3-a8d3-e82c4be87139" CreationDate="2011-03-30T00:42:57.320" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;cookbook&gt;&lt;spanish-cuisine&gt;" />
  <row Id="28396" PostHistoryTypeId="6" PostId="13553" RevisionGUID="4120d4ed-ad89-4f05-a9f6-912e1726b4f1" CreationDate="2011-03-30T00:43:46.600" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;herbs&gt;&lt;italian-cuisine&gt;&lt;blender&gt;" />
  <row Id="28397" PostHistoryTypeId="6" PostId="13545" RevisionGUID="7e78b95d-8b51-452a-b5f5-27ed7990cae3" CreationDate="2011-03-30T00:45:04.650" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;herbs&gt;&lt;alcohol&gt;" />
  <row Id="28398" PostHistoryTypeId="6" PostId="13101" RevisionGUID="3a36ffd3-03be-4ca4-93cc-b6d357215ecc" CreationDate="2011-03-30T01:20:33.153" UserId="41" Comment="edited tags" Text="&lt;hamburgers&gt;&lt;catering&gt;&lt;griddle&gt;" />
  <row Id="28399" PostHistoryTypeId="5" PostId="13579" RevisionGUID="f380622a-01a9-4ea7-985b-715e4db59fc3" CreationDate="2011-03-30T01:25:46.700" UserId="5484" Comment="edited body" Text="A thin walled pyrex bowl worked somewhat for me: http://www.cookskit.co.uk/shop/vclose1.asp?prd=1841&amp;cat=371000327&#xD;&#xA;&#xD;&#xA;Throw the goods into the bowl and apply the bowl's cover. Let it float on top of the bath. &#xD;&#xA;&#xD;&#xA;It will only work if your sous vide cooker has a lid. If you don't have a lid over the bath, the bowl will not heat through. I tried without cooker lid and failed.&#xD;&#xA;&#xD;&#xA;It also takes way more room in the cooker than bags do. Only useful if you heat just one portion.&#xD;&#xA;&#xD;&#xA;For vegetables at 90°C it worked perfectly. &#xD;&#xA;&#xD;&#xA;For meat at 54°C it worked very much slower than a bag. Still, if you can leave it in long enough, it will work. &#xD;&#xA;&#xD;&#xA;I found it unsuitable for steak and fish, because of the increased cooking time and uneven heating, even with turning the goods. But I will always use it for hot stuff like veggies." />
  <row Id="28400" PostHistoryTypeId="25" PostId="13557" RevisionGUID="3d417c6f-bdb9-4591-848a-0f12fdf906d9" CreationDate="2011-03-30T02:48:38.427" Comment="http://twitter.com/#!/StackCooking/status/52925166740705280" />
  <row Id="28401" PostHistoryTypeId="9" PostId="13564" RevisionGUID="3d314411-b5c7-4690-96d5-96619830275c" CreationDate="2011-03-30T03:27:51.530" UserId="5187" Comment="Rollback to [3f251d95-5069-43bf-af74-431839f9ee5b]" Text="&lt;food-safety&gt;" />
  <row Id="28402" PostHistoryTypeId="2" PostId="13580" RevisionGUID="fdfc4111-f81f-4fbb-81c4-bc0b9ae84b0d" CreationDate="2011-03-30T03:56:09.977" UserId="3964" Text="Lime juice should help, or any citrus. This works for apples as well." />
  <row Id="28404" PostHistoryTypeId="25" PostId="13562" RevisionGUID="fd8f3a7f-afb6-4a98-a435-e8d33d60c069" CreationDate="2011-03-30T05:48:39.067" Comment="http://twitter.com/#!/StackCooking/status/52970470814912512" />
  <row Id="28405" PostHistoryTypeId="2" PostId="13581" RevisionGUID="cd90a36c-de4d-4a13-9191-d1c55b5ac217" CreationDate="2011-03-30T06:21:22.597" UserId="5486" Text="When you turn a gas stove on high, you get a big flame with a wide diameter. When you lower the heat, the diameter of the flame shrinks. (I'm not sure this description makes sense. Does it?)&#xD;&#xA;&#xD;&#xA;Does turning the heat up all the way move the hottest part of the burner to the outside of the pot? And further, does reducing the heat just enough to shrink the diameter of the flame cause the heat to be more evenly distributed across the bottom of the pan? I've noticed that, while trying to boil water, it tends to boil first around the edges of the pot and doesn't necessarily ever get to a big rolling boil like I've seen on an electric stove." />
  <row Id="28406" PostHistoryTypeId="1" PostId="13581" RevisionGUID="cd90a36c-de4d-4a13-9191-d1c55b5ac217" CreationDate="2011-03-30T06:21:22.597" UserId="5486" Text="Does turning a gas stove on high move the heat to the outside of the pot?" />
  <row Id="28407" PostHistoryTypeId="3" PostId="13581" RevisionGUID="cd90a36c-de4d-4a13-9191-d1c55b5ac217" CreationDate="2011-03-30T06:21:22.597" UserId="5486" Text="&lt;stove&gt;&lt;gas&gt;" />
  <row Id="28408" PostHistoryTypeId="5" PostId="13572" RevisionGUID="1ed32f23-cf6f-4579-ba76-c8eedfbbf084" CreationDate="2011-03-30T08:36:29.327" UserId="4194" Comment="deleted 2 characters in body" Text="- Use only good beef, salt and pepper. The beef should be a good fatty cut, with a ratio of 80% meat, 20% fat. Chuck is ideal. Any good butcher should grind it to order for you.&#xD;&#xA;&#xD;&#xA;- You need to keep the ground meat as cold as possible, to prevent the fat melting out of it before you cook it. Do not salt the beef prior to shaping, just use pepper. Shape your burgers, then put them in the fridge for a couple of hours.&#xD;&#xA;&#xD;&#xA;- Generously salt the outside of the burgers about 1 hour before cooking.&#xD;&#xA;&#xD;&#xA;- Get a good pan (preferably a cast iron griddle) really, really, _really_ hot. Brush one side of the burger with vegetable oil, then slap it on the grill. DO NOT PRESS IT WITH THE SPATULA, EVER. You squeeze out all the juice.&#xD;&#xA;&#xD;&#xA;- Turn the burger and cook the other side. Timing will depend on how you like your burger. A good way of testing doneness is to insert a thin metal skewer into the centre of the burger from one side (not the top), leave it for a few seconds, then take it out and touch it carefully to your lip. If it's hot, it's just about done. Or if you have a good digital thermometer, use that." />
  <row Id="28409" PostHistoryTypeId="2" PostId="13582" RevisionGUID="8d212621-cac8-44e2-9a71-ab35b2df6e84" CreationDate="2011-03-30T09:00:26.750" UserId="4041" Text="I second the non-stick spray.  Another suggestion would be putting a water bath in to keep the muffins or cupcakes from drying out too much and sticking to the paper." />
  <row Id="28410" PostHistoryTypeId="2" PostId="13583" RevisionGUID="53e1beda-f893-4cbd-a011-2788e44a746e" CreationDate="2011-03-30T11:02:04.353" UserId="5403" Text="interesting info thanks. I eat avocadoes regularly as a diet food. I use lots of lemon juice (1 whole lemon per avocado) and add coarsely ground sea salt and black pepper and eat it by the spoonful, yummo! Often I will only eat 1/2 of the fruit at a time. So I squeeze lemon juice all over the exposed part of the fruit with some in the well where the seed was. Then I place it in a clip lock platic bag and place in the fridge for a day or two. It works like a charm. However, the skin is still attached but not the seed. Maybe something in that ?" />
  <row Id="28411" PostHistoryTypeId="5" PostId="13549" RevisionGUID="09d5e067-0513-41ef-bd6a-18af79a288f0" CreationDate="2011-03-30T11:08:52.030" UserId="4777" Comment="removed reference to dried noodles" Text="In my experience fresh rice noodles are ready to go and can be added to a stir fry without any perparation aside from cutting them into properly sized noodles (if they are purchased in a 'slab').&#xD;&#xA;&#xD;&#xA;Any sauce you favour can be used on the noodles (adding additional liquid to the stir fry aside from the fat helps them to 'unroll'), an old favourite of mine for hangovers called &quot;drunkard's noodles&quot; involved frying onions and chili peppers in oil,  adding the fresh noodles, then finishing off with soya sauce, lime juice, basil leaves, chopped tomatoes and chili sauce. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="28412" PostHistoryTypeId="2" PostId="13584" RevisionGUID="40118534-f17f-4241-bf46-ec70f6ce2ca4" CreationDate="2011-03-30T11:47:17.440" UserId="5489" Text="I've found cooking them in paper cases and silicone cases seems to stop them sticking. I think the silicone stops the moisture escaping and the paper means they don't stick to the silicone." />
  <row Id="28413" PostHistoryTypeId="25" PostId="13550" RevisionGUID="ac8d24c0-3459-4f5f-b1e9-5b77e9181ae2" CreationDate="2011-03-30T11:48:39.140" Comment="http://twitter.com/#!/StackCooking/status/53061067017953280" />
  <row Id="28414" PostHistoryTypeId="2" PostId="13585" RevisionGUID="1ead4fb8-5753-439f-a70c-9107ddb58645" CreationDate="2011-03-30T13:15:27.167" UserId="4697" Text="What would be the main differences between frying hamburgers and cooking them in the microwave oven?&#xD;&#xA;&#xD;&#xA;I'm stuck in a hostel with only a microwave oven and a water cooker." />
  <row Id="28415" PostHistoryTypeId="1" PostId="13585" RevisionGUID="1ead4fb8-5753-439f-a70c-9107ddb58645" CreationDate="2011-03-30T13:15:27.167" UserId="4697" Text="Can I cook hamburgers in the microwave oven?" />
  <row Id="28416" PostHistoryTypeId="3" PostId="13585" RevisionGUID="1ead4fb8-5753-439f-a70c-9107ddb58645" CreationDate="2011-03-30T13:15:27.167" UserId="4697" Text="&lt;microwave&gt;&lt;hamburgers&gt;" />
  <row Id="28417" PostHistoryTypeId="2" PostId="13586" RevisionGUID="1d737a1f-801b-460d-8a67-c5e15f990c7d" CreationDate="2011-03-30T13:58:32.030" UserId="4254" Text="I'm a pro at _dicing_ an onion. My issue is always _peeling_ it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off.&#xD;&#xA;&#xD;&#xA;Does anyone have any sure-fire tips on how to peel an onion in 2.5 seconds every time?" />
  <row Id="28418" PostHistoryTypeId="1" PostId="13586" RevisionGUID="1d737a1f-801b-460d-8a67-c5e15f990c7d" CreationDate="2011-03-30T13:58:32.030" UserId="4254" Text="What's the best way to peel an onion?" />
  <row Id="28419" PostHistoryTypeId="3" PostId="13586" RevisionGUID="1d737a1f-801b-460d-8a67-c5e15f990c7d" CreationDate="2011-03-30T13:58:32.030" UserId="4254" Text="&lt;preparation&gt;&lt;onions&gt;&lt;peeling&gt;" />
  <row Id="28420" PostHistoryTypeId="2" PostId="13587" RevisionGUID="793c6e1b-7ae8-402c-bf83-e64aea83d301" CreationDate="2011-03-30T14:06:02.613" UserId="4194" Text="- Cut the sprout end off.&#xD;&#xA;- Place the cut end on the board, slice the onion in half vertically (i.e. place your knife on the root and cut down)&#xD;&#xA;- If the outer skin layer is nice and thick, pull it off from one corner. Repeat on other half.&#xD;&#xA;- If the outer skin is papery, pull it and one layer off from one corner. Repeat on other half.&#xD;&#xA;&#xD;&#xA;If the first layer of onion flesh is slightly dimpled or has a kind of matt finish, it's probably turning 'skinny'. Strip that off too." />
  <row Id="28422" PostHistoryTypeId="2" PostId="13589" RevisionGUID="67dcc2b0-ecaf-427a-9585-dfb049038e9e" CreationDate="2011-03-30T14:11:23.013" UserId="194" Text="When you fry you get all kinds of &quot;goodness&quot; that you won't get from microwaving (caramelizing for one).  I'm certain somebody will post a Wikipedia link to the real word I'm looking for.  I _hate_ to recommend this, but you might want to look for a frozen hamburger product that's designed to be microwaved." />
  <row Id="28423" PostHistoryTypeId="2" PostId="13590" RevisionGUID="2fb87918-8633-44d6-9ec7-4e9d12c2f040" CreationDate="2011-03-30T14:15:53.297" UserId="5272" Text="I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?" />
  <row Id="28424" PostHistoryTypeId="1" PostId="13590" RevisionGUID="2fb87918-8633-44d6-9ec7-4e9d12c2f040" CreationDate="2011-03-30T14:15:53.297" UserId="5272" Text="Can I store extra pizza dough in fridge?" />
  <row Id="28425" PostHistoryTypeId="3" PostId="13590" RevisionGUID="2fb87918-8633-44d6-9ec7-4e9d12c2f040" CreationDate="2011-03-30T14:15:53.297" UserId="5272" Text="&lt;pizza&gt;" />
  <row Id="28429" PostHistoryTypeId="2" PostId="13592" RevisionGUID="da8d5017-3c23-4435-8044-36ad39ce9fc3" CreationDate="2011-03-30T14:39:45.660" UserId="4194" Text="I did see an episode of Man vs. Food a while back that featured a burger joint that steamed its burgers along with a hefty chunk of cheese - but you'd have to experiment a lot to get decent results. As Uncle Brad says, you wouldn't get a nice browning on the burgers, because microwaves work by heating the water content of the food." />
  <row Id="28430" PostHistoryTypeId="5" PostId="13587" RevisionGUID="ed06ef48-e003-415d-ae1b-841c2da87809" CreationDate="2011-03-30T14:40:25.330" UserId="4194" Comment="added 17 characters in body" Text="- Cut the sprout end off.&#xD;&#xA;- Place the cut end on the board, slice the onion in half vertically (i.e. place your knife on the root and cut down)&#xD;&#xA;- If the outer skin layer is nice and thick, pull it off from one corner. Repeat on other half.&#xD;&#xA;- If the outer skin is papery, pull it _and one layer of onion flesh_ off from one corner. Repeat on other half.&#xD;&#xA;&#xD;&#xA;If the first layer of onion flesh is slightly dimpled or has a kind of matt finish, it's probably turning 'skinny'. Strip that off too." />
  <row Id="28431" PostHistoryTypeId="5" PostId="13589" RevisionGUID="d47eb86b-4af4-433f-8b46-30afa297d463" CreationDate="2011-03-30T14:42:26.623" UserId="194" Comment="added 16 characters in body" Text="When you fry you get all kinds of &quot;goodness&quot; that you won't get from microwaving; caramelizing and texture, for example.  I'm certain somebody will post a Wikipedia link to the real word I'm looking for.  I _hate_ to recommend this, but you might want to look for a frozen hamburger product that's designed to be microwaved." />
  <row Id="28432" PostHistoryTypeId="2" PostId="13593" RevisionGUID="2cb13c4f-5c99-447e-b8a6-35c5582c4559" CreationDate="2011-03-30T14:44:24.877" UserId="4194" Text="Yes, you can store it for about a day in the fridge. Let it warm up again before you cook it though." />
  <row Id="28433" PostHistoryTypeId="25" PostId="13590" RevisionGUID="8ef4f4fb-5bf9-4b03-850a-5ebfd4538f0e" CreationDate="2011-03-30T14:48:39.100" Comment="http://twitter.com/#!/StackCooking/status/53106366314856448" />
  <row Id="28434" PostHistoryTypeId="2" PostId="13594" RevisionGUID="fe5442c1-f9ba-4575-88dd-fad93c296b1d" CreationDate="2011-03-30T15:35:54.237" UserId="5060" Text="I plan to make a guacamole dip and one of the ingredients is Serrano pepper, which is 10,000–23,000 heat units by [Scoville scale][1].  &#xD;&#xA;That is way too spicy for me.  &#xD;&#xA;&#xD;&#xA;Which one of the milder peppers (100-2,000) would be a good replacement?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scoville_scale" />
  <row Id="28435" PostHistoryTypeId="1" PostId="13594" RevisionGUID="fe5442c1-f9ba-4575-88dd-fad93c296b1d" CreationDate="2011-03-30T15:35:54.237" UserId="5060" Text="Which mild pepper is a good substitute for Serrano pepper?" />
  <row Id="28436" PostHistoryTypeId="3" PostId="13594" RevisionGUID="fe5442c1-f9ba-4575-88dd-fad93c296b1d" CreationDate="2011-03-30T15:35:54.237" UserId="5060" Text="&lt;recipe-problems&gt;&lt;peppers&gt;" />
  <row Id="28437" PostHistoryTypeId="2" PostId="13595" RevisionGUID="cd68cdeb-48fa-432b-aea4-669a54575df5" CreationDate="2011-03-30T15:49:42.760" UserId="1393" Text="You can just omit them if you don't want any heat. Otherwise, Anaheim or Jalapeno would be fine choices." />
  <row Id="28438" PostHistoryTypeId="2" PostId="13596" RevisionGUID="da3ca14f-fb65-4ba0-bf25-886611d91ab7" CreationDate="2011-03-30T15:50:38.743" UserId="5162" Text="I cannot verify this answer but I found this 'here is the problem with mustard oil: Because it is EU-designated external use only, it is therefore exempt from shipping regulations that would apply to foods. Thus, it can be shipped in a container truck that had previously contained, say, motor oil, or even something worse. This probably was the cause of the poisonings, because people have been consuming mustard oil for millennia without ill effect despite the current EU designation'&#xD;&#xA;&#xD;&#xA;It looks like this has been a debate on the forum of 'http://www.mamtaskitchen.com'" />
  <row Id="28439" PostHistoryTypeId="2" PostId="13597" RevisionGUID="e1efa9ca-97b4-4e45-9347-5c81d7c8dbfb" CreationDate="2011-03-30T15:51:40.963" UserId="1393" Text="All you need to do is put the liquid on a spoon and slowly lower it into the bath while tipping so it falls off. It may take a few tries but it isn't difficult to master. Naturally, larger spheres are a bit more delicate so will require gentle handling to remove from bath, rinse, and plate." />
  <row Id="28440" PostHistoryTypeId="2" PostId="13598" RevisionGUID="00ee1686-9fc3-4a92-9737-412c2522bc54" CreationDate="2011-03-30T15:54:34.660" UserId="15" Text="[Anaheim peppers make a nice substitute][1], first in reducing the heat (500-5000 scoville), but also in terms of its availability and similar flavor. It does frequently run on the hotter end of that spectrum though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Anaheim_pepper" />
  <row Id="28441" PostHistoryTypeId="2" PostId="13599" RevisionGUID="11566ada-daec-47b4-aaae-ec96c8bb378b" CreationDate="2011-03-30T15:59:09.123" UserId="5162" Text="My friend has one called 'A passion for Tapas' http://www.amazon.co.uk/A-Passion-for-Tapas/dp/1407502700 It has lots of nice and straightforward ideas. " />
  <row Id="28442" PostHistoryTypeId="2" PostId="13600" RevisionGUID="1ec0ef50-9ed4-402e-bcb5-2785b3b93732" CreationDate="2011-03-30T16:05:39.023" UserId="2480" Text="Sprouts can have a strong taste or be too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sprouts and reduce bitterness. What is your advice for combining them in salads? Thanks for reading!&#xD;&#xA;&#xD;&#xA;Also, I think we need 'sprouts' as a tag if you are a moderator and can add one." />
  <row Id="28443" PostHistoryTypeId="1" PostId="13600" RevisionGUID="1ec0ef50-9ed4-402e-bcb5-2785b3b93732" CreationDate="2011-03-30T16:05:39.023" UserId="2480" Text="Advice on preparing/incorporating sprouts in salads?" />
  <row Id="28444" PostHistoryTypeId="3" PostId="13600" RevisionGUID="1ec0ef50-9ed4-402e-bcb5-2785b3b93732" CreationDate="2011-03-30T16:05:39.023" UserId="2480" Text="&lt;salad&gt;" />
  <row Id="28445" PostHistoryTypeId="2" PostId="13601" RevisionGUID="f86d4282-a7c4-4f10-99e8-22943424c67d" CreationDate="2011-03-30T16:13:06.623" UserId="4442" Text="US Jalapeno and Anahiems (red jalapenos) are usually under 2,500. If you cook them a little bit, it will also reduce the spiciness, while maintaining the flavor." />
  <row Id="28446" PostHistoryTypeId="2" PostId="13602" RevisionGUID="58e2360c-b437-4bf4-89e1-a5ca98f29b1f" CreationDate="2011-03-30T16:14:39.853" UserId="4194" Text="I'd halve them, par boil for a few minutes in salted water, then stir fry them with some pancetta, before tossing through the salad leaves. Drizzle on the pan juices and dress with olive oil and some kind of acid (vinegar or lemon juice).&#xD;&#xA;&#xD;&#xA;That's if sprouts weren't the devil's own vegetable, of course ;)" />
  <row Id="28447" PostHistoryTypeId="2" PostId="13603" RevisionGUID="32769d39-a0c9-4b51-a494-74ed2adb1c10" CreationDate="2011-03-30T16:19:39.707" UserId="4387" Text="Cover it with waxed paper or plastic wrap.  Also, the burger will continue to cook for 1 minute or so after the microwave is done, so keep that in mind to avoid overcooking." />
  <row Id="28448" PostHistoryTypeId="2" PostId="13604" RevisionGUID="4848d48f-24fc-4d74-8647-7f90727cd025" CreationDate="2011-03-30T17:37:43.820" UserId="611" Text="Honestly, you can't. You'll miss the Maillard reaction on the outside of the burger, and the oil and fat heating it through. There are different types of heating, and the microwave is really not suitable for red meat.&#xD;&#xA;&#xD;&#xA;I would suggest reshaping the meat, and possibly adding a few more ingredients and making meatballs in the water cooker. You could probably make a decent sauce in that cooker too.&#xD;&#xA;&#xD;&#xA;I'll admit that my gut instinct was &quot;build a fire outside and put a frying pan on that&quot;, though. And I'm a peaceful vegetarian.&#xD;&#xA;" />
  <row Id="28449" PostHistoryTypeId="2" PostId="13605" RevisionGUID="1036128c-d1ae-4da2-86c2-2cc33468a3a2" CreationDate="2011-03-30T17:44:08.340" UserId="611" Text="I'm going to guess that you mean bean-sprouts, and not Brussels sprouts.&#xD;&#xA;In that case, you just roll with the crunchiness. There's a lot to be said for balancing textures and not just flavours.&#xD;&#xA;&#xD;&#xA;Tomatoes and cucumbers are relatively soft; peppers, sprouts and celery give crunch; lettuce and cabbage give a sort of fibry texture. They can all happily co-exist in the same salad.&#xD;&#xA;&#xD;&#xA;If you did mean Brussels sprouts, I would recommend just using cabbage instead. It can be finely chopped into a salad and gives a nice touch.&#xD;&#xA;" />
  <row Id="28450" PostHistoryTypeId="25" PostId="13594" RevisionGUID="21f14b32-cd73-4ca0-ac0e-9bc8330a8d74" CreationDate="2011-03-30T17:48:39.117" Comment="http://twitter.com/#!/StackCooking/status/53151664647053312" />
  <row Id="28451" PostHistoryTypeId="2" PostId="13606" RevisionGUID="61af485f-0831-4505-9cb7-ef43bc766718" CreationDate="2011-03-30T17:58:11.820" UserId="5484" Text="Yes, the colder the fridge, the longer you can keep the dough in the fridge. It will overrise after a day or two. Take it out of the fridge for an hour or two until it happily rises.&#xD;&#xA;&#xD;&#xA;Pizza dough can also be frozen. I freeze mine immediately after finishing, and thaw it in the fridge for a day. Supposedly you can thaw it in the microwave. &#xD;&#xA;" />
  <row Id="28454" PostHistoryTypeId="2" PostId="13608" RevisionGUID="caf44d83-2bc4-4e98-b349-f596f88c7074" CreationDate="2011-03-30T18:48:21.740" UserId="1259" Text="I have had some success with making beef jerky at home in my food dehydrator. I would like to try and start experimenting with some original recipes. A whole host of questions:&#xD;&#xA;&#xD;&#xA; - What sorts of ingredients can I use in my marinades? &#xD;&#xA; - Does it matter how thick / thin the marinade is? &#xD;&#xA; - Can I use fresh ingredients (chopped ginger for instance) or should I start with dry?&#xD;&#xA; - Can I use maple syrup / molasses instead of sugar?&#xD;&#xA; - Is salt an important part of the process or can I leave it out?&#xD;&#xA;&#xD;&#xA;I'm not looking for specific recipes, but rather the basic attributes of a jerky marinade so that I can be inventive without throwing too many batches out (or being unsafe if salt is required for the drying process). " />
  <row Id="28455" PostHistoryTypeId="1" PostId="13608" RevisionGUID="caf44d83-2bc4-4e98-b349-f596f88c7074" CreationDate="2011-03-30T18:48:21.740" UserId="1259" Text="What should I look out for when creating my own beef jerky marinades?" />
  <row Id="28456" PostHistoryTypeId="3" PostId="13608" RevisionGUID="caf44d83-2bc4-4e98-b349-f596f88c7074" CreationDate="2011-03-30T18:48:21.740" UserId="1259" Text="&lt;jerky&gt;&lt;dehydrating&gt;" />
  <row Id="28457" PostHistoryTypeId="2" PostId="13609" RevisionGUID="cb0a50f3-7e2f-4856-92a0-f7a377f73690" CreationDate="2011-03-30T19:29:58.197" UserId="4638" Text="I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. Can I do it, or will it be flatter without the sugar? " />
  <row Id="28458" PostHistoryTypeId="1" PostId="13609" RevisionGUID="cb0a50f3-7e2f-4856-92a0-f7a377f73690" CreationDate="2011-03-30T19:29:58.197" UserId="4638" Text="Do I need sugar for zabaglione?" />
  <row Id="28459" PostHistoryTypeId="3" PostId="13609" RevisionGUID="cb0a50f3-7e2f-4856-92a0-f7a377f73690" CreationDate="2011-03-30T19:29:58.197" UserId="4638" Text="&lt;eggs&gt;&lt;sugar&gt;&lt;foam&gt;" />
  <row Id="28460" PostHistoryTypeId="5" PostId="13608" RevisionGUID="6b292e34-b94a-49cf-9933-77efa6e1d9cc" CreationDate="2011-03-30T19:47:44.553" UserId="1259" Comment="added 15 characters in body" Text="I have had some success with making beef jerky at home in my food dehydrator. I would like to try and start experimenting with some original recipes. A whole host of questions:&#xD;&#xA;&#xD;&#xA; - What sorts of ingredients can I use in my marinades? &#xD;&#xA; - Does it matter how thick / thin the marinade is? &#xD;&#xA; - Can I use fresh ingredients (chopped ginger for instance) or should I start with dry?&#xD;&#xA; - Can I use maple syrup / molasses instead of sugar?&#xD;&#xA; - Is salt (or soy sauce) an important part of the process or can I leave it out?&#xD;&#xA;&#xD;&#xA;I'm not looking for specific recipes, but rather the basic attributes of a jerky marinade so that I can be inventive without throwing too many batches out (or being unsafe if salt is required for the drying process). " />
  <row Id="28461" PostHistoryTypeId="2" PostId="13610" RevisionGUID="9a8e7cfb-fce9-4636-add8-d5c63b917e31" CreationDate="2011-03-30T20:01:56.210" UserId="1236" Text="In short, kind of, but only with the proper accessories/equipment.  You'll never match a grill or griddle but you can get surprisingly close.&#xD;&#xA;&#xD;&#xA;As was mentioned in other answers, what you're going to lose most is the sear.&#xD;&#xA;&#xD;&#xA;I was given a Corningware Microwave Browning Dish a while back and found that it actually works pretty well when you're stuck with only a microwave.  They were apparently popular when microwaves were new and exciting, but people didn't know how to use them well and they faded into oblivion.  I've seen them on sale on eBay so you might be able to find a good price there if you're going to be stuck in the hostel for a while.&#xD;&#xA;&#xD;&#xA;The basic idea is, there's a special kind of microwave-safe metal inside the base of the casserole.  You heat this with nothing on it for 3 minutes to get it nice and hot.  When you drop the patty on, it immediately sizzles.  You use the microwave function to heat the inside, while the hot surface sears the outside.  Although you're likely not going to get a perfect burger, you do get a real nice Maillard reaction on the outside of both sides (assuming you flip halfway) and if you play with the cooking time and power (to reduce that rubbery texture from overcooking), you can get something that's (in my opinion) a good 75%-quality burger compared to a griddle or grill.  I actually burned pork chops on it once, that's how hot the surface gets.&#xD;&#xA;&#xD;&#xA;As a bonus, similar to a nice Boos block, there is a gutter around the outside and the plate is slightly concave, so the juices run off into the reservoir and the burger won't sit in fat during the cooking.&#xD;&#xA;&#xD;&#xA;After reading the other answers (ElendilTheTall's specifically), I would think if you combined the steaming method to cook the burgers, with the microwave browning dish to sear, you could probably get a really good result.  If the burgers were fully cooked via steaming you could probably heat the dish and sear the burgers without even turning the microwave on (except to heat the casserole initially).&#xD;&#xA;&#xD;&#xA;I believe Alton Brown did an episode where he talked about a specific type of brick that you can find at most hardware stores which is microwave-safe for the same searing purpose, but I can't find that info right now." />
  <row Id="28462" PostHistoryTypeId="2" PostId="13611" RevisionGUID="1e0926ca-d629-4cef-bb5c-f092f9d10dfc" CreationDate="2011-03-30T20:12:02.127" UserId="4467" Text="My wife and I really enjoy cooking, so we have tons of spices. I understand it's best to keep them in the dark, so we thought we might like a spice cupboard.&#xD;&#xA;&#xD;&#xA;Anyone have good recommendations?" />
  <row Id="28463" PostHistoryTypeId="1" PostId="13611" RevisionGUID="1e0926ca-d629-4cef-bb5c-f092f9d10dfc" CreationDate="2011-03-30T20:12:02.127" UserId="4467" Text="Spice rack/cupboard for kitchen with lots of spices?" />
  <row Id="28464" PostHistoryTypeId="3" PostId="13611" RevisionGUID="1e0926ca-d629-4cef-bb5c-f092f9d10dfc" CreationDate="2011-03-30T20:12:02.127" UserId="4467" Text="&lt;spices&gt;" />
  <row Id="28465" PostHistoryTypeId="2" PostId="13612" RevisionGUID="209a6ac2-34f3-423f-90cd-e07b7fbebb03" CreationDate="2011-03-30T20:25:26.810" UserId="5495" Text="Guac - one of my favorites. First, as others have stated, make sure that you use some citrus in the recipe.  Then use  the cling wrap - don't pull it tight over the bowl, which traps air in the container.  Lightly press the cling wrap down on the surface of the quac, eliminating air from the surface." />
  <row Id="28466" PostHistoryTypeId="5" PostId="13611" RevisionGUID="1b3f4525-ab9d-4694-8fa0-d90ad1273f4e" CreationDate="2011-03-30T20:34:38.317" UserId="4467" Comment="added 122 characters in body" Text="My wife and I really enjoy cooking, so we have tons of spices. I understand it's best to keep them in the dark, so we thought we might like a spice cupboard.&#xD;&#xA;&#xD;&#xA;Probably 50 or so spices; they don't need to stay in their own container necessarily, though that would be easier.&#xD;&#xA;&#xD;&#xA;Anyone have good recommendations?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28467" PostHistoryTypeId="25" PostId="13611" RevisionGUID="cacb23c4-f0c3-4633-ba9f-1717dff09a17" CreationDate="2011-03-30T20:48:40.223" Comment="http://twitter.com/#!/StackCooking/status/53196967840464896" />
  <row Id="28468" PostHistoryTypeId="5" PostId="13600" RevisionGUID="fbb049a1-985e-4b89-8ce2-c84728b6cde9" CreationDate="2011-03-30T20:50:26.457" UserId="2480" Comment="added 132 characters in body" Text="Sprouts can have a strong taste or be too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sprouts and reduce bitterness. What is your advice for combining them in salads? Thanks for reading!&#xD;&#xA;&#xD;&#xA;Also, I think we need 'sprouts' as a tag if you are a moderator and can add one.&#xD;&#xA;&#xD;&#xA;Edit1: by sprouts i mean largely plant sprouts like alfalfa, but I'd also be interested in information relating to bean sprouts." />
  <row Id="28469" PostHistoryTypeId="2" PostId="13613" RevisionGUID="55f56db6-2056-4741-9790-76a19a435279" CreationDate="2011-03-30T21:04:04.407" UserId="3032" Text="What  &lt;ins&gt;my wife&lt;/ins&gt; can &lt;b&gt;bake&lt;/b&gt; using many (4 or more) egg yolks?" />
  <row Id="28470" PostHistoryTypeId="1" PostId="13613" RevisionGUID="55f56db6-2056-4741-9790-76a19a435279" CreationDate="2011-03-30T21:04:04.407" UserId="3032" Text="How to use many remaining egg yolks in bakery?" />
  <row Id="28471" PostHistoryTypeId="3" PostId="13613" RevisionGUID="55f56db6-2056-4741-9790-76a19a435279" CreationDate="2011-03-30T21:04:04.407" UserId="3032" Text="&lt;baking&gt;&lt;egg&gt;" />
  <row Id="28472" PostHistoryTypeId="10" PostId="13613" RevisionGUID="aec03641-15ef-4380-b4c5-9c0ac757f681" CreationDate="2011-03-30T21:23:46.937" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28473" PostHistoryTypeId="5" PostId="13600" RevisionGUID="c19a717e-b497-429a-a2db-18967a862232" CreationDate="2011-03-30T21:26:33.097" UserId="60" Comment="deleted 203 characters in body" Text="Alfalfa/Bean sprouts can have a strong taste or be too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sprouts and reduce bitterness. What is your advice for combining them in salads? Thanks for reading!" />
  <row Id="28474" PostHistoryTypeId="2" PostId="13614" RevisionGUID="7f827e18-2290-46ab-b8f7-76cc2d5c48c4" CreationDate="2011-03-30T21:40:04.047" UserId="5397" Text="I've eaten hot cheesecake in restaurant. It looked like the cheesecake was properly baked and then only a slice of it, which was going to the plate, was fried or baked or I don't know what so it was all warm and crispy and looked like it was slightly burned on the sides.&#xD;&#xA;&#xD;&#xA;Any idea how to get this effect? I mean consider I have cheesecake done and I want have just a slice which looks like that. How can I do that?" />
  <row Id="28475" PostHistoryTypeId="1" PostId="13614" RevisionGUID="7f827e18-2290-46ab-b8f7-76cc2d5c48c4" CreationDate="2011-03-30T21:40:04.047" UserId="5397" Text="How to get &quot;burned&quot; effect on cheesecake?" />
  <row Id="28476" PostHistoryTypeId="3" PostId="13614" RevisionGUID="7f827e18-2290-46ab-b8f7-76cc2d5c48c4" CreationDate="2011-03-30T21:40:04.047" UserId="5397" Text="&lt;cheesecake&gt;" />
  <row Id="28477" PostHistoryTypeId="2" PostId="13615" RevisionGUID="92a7e868-0af3-4828-be5a-8fee725a1463" CreationDate="2011-03-30T22:04:33.497" UserId="5450" Text="I've tried this before and found it made the custard heavy and a little too sweet (even though I didn't add as much honey as sugar). I don't think the crystals assist in the &quot;fluffing up&quot; process, but I think the lighter weight keeps the mixture light yet creamy." />
  <row Id="28478" PostHistoryTypeId="2" PostId="13616" RevisionGUID="97396a1d-69df-4016-a21f-2790c3bd9f87" CreationDate="2011-03-30T22:11:36.900" UserDisplayName="daniel" Text="That's a really good question. I imagine it was probably stabilized with something that stays solid at high heat, b/c hot cheesecake would be fairly soft. Was it warm all the way through? My wild guess would be they rewarmed it in the oven, then (if needed) blasted with a blowtorch for crispiness." />
  <row Id="28479" PostHistoryTypeId="2" PostId="13617" RevisionGUID="c7443609-3dfc-4e93-8ea7-ebdd14cb286e" CreationDate="2011-03-30T22:15:45.870" UserDisplayName="daniel" Text="Michael's answer is good, but I have an even simpler one.&#xD;&#xA;&#xD;&#xA;Make your liquid. Now freeze it--ideally in spherical molds, but whatever works well for you.&#xD;&#xA;&#xD;&#xA;Bring your alginate solution up to just below the boil--96-98C is perfect. Remove from heat, drop your frozen proto-spheres in one by one. &#xD;&#xA;&#xD;&#xA;Note that this was our process for approximately tablespoon-sized spheres, and we used a silicone mold for freezing that was hemispherical. Larger spheres may not melt fast enough to react." />
  <row Id="28480" PostHistoryTypeId="2" PostId="13618" RevisionGUID="a1e3b3c5-6d2a-4d16-872c-d446a184f441" CreationDate="2011-03-30T22:18:20.517" UserDisplayName="daniel" Text="Honey, for me, makes zabaglione terribly heavy. However, you can buy Crumiel, a dehydrated honey product from the Texturas line by Albert and Ferran Adria. My understanding is that it can essentially be used as a substitute for sugar while retaining the honey flavour." />
  <row Id="28481" PostHistoryTypeId="25" PostId="13614" RevisionGUID="d843e535-d00a-4e8d-93d2-ecfe79d07801" CreationDate="2011-03-30T23:48:39.943" Comment="http://twitter.com/#!/StackCooking/status/53242265296048128" />
  <row Id="28482" PostHistoryTypeId="6" PostId="13614" RevisionGUID="5f3892f3-0348-44e1-95fe-fbbbdc143a58" CreationDate="2011-03-31T00:35:21.947" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;caramelisation&gt;&lt;cheesecake&gt;" />
  <row Id="28483" PostHistoryTypeId="6" PostId="13611" RevisionGUID="c085ee80-855b-42d8-9c1e-258c52977284" CreationDate="2011-03-31T00:35:45.847" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;spices&gt;" />
  <row Id="28484" PostHistoryTypeId="6" PostId="13594" RevisionGUID="e4d4e62a-2ab9-4a34-bc5e-aae2e44b3196" CreationDate="2011-03-31T00:36:11.947" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;peppers&gt;" />
  <row Id="28485" PostHistoryTypeId="6" PostId="13590" RevisionGUID="b28eb8e7-e60c-42d8-b97f-d121dcfc51e6" CreationDate="2011-03-31T00:36:30.837" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;pizza&gt;&lt;dough&gt;&lt;refrigerator&gt;" />
  <row Id="28486" PostHistoryTypeId="2" PostId="13619" RevisionGUID="d8d9fe50-952f-4c8e-9720-1ef569c23942" CreationDate="2011-03-31T01:34:47.637" UserId="4489" Text="Bill Tate, I did not expect to find you here. I've found that lime juice works just fine to keep it from going too brown, in combination with the &quot;saran wrap directly on the guac&quot; trick. Then again, are you going to trust a guy who eat raw eggs?" />
  <row Id="28487" PostHistoryTypeId="2" PostId="13620" RevisionGUID="f8e6bbe6-02be-43f6-9cfb-97ee2a861366" CreationDate="2011-03-31T01:57:02.187" UserId="15" Text="For sprouts it can just be as simple as taking them out of the package,  washing, tearing in half by hand and either mixing with greens or bedding under vegetables. As for matching up textures, I find sprouts fit well with crisp vegetables, seeds, and beans,  but not so much with meats. " />
  <row Id="28488" PostHistoryTypeId="2" PostId="13621" RevisionGUID="b0eb8028-7ccb-440f-b93c-7dce12d07232" CreationDate="2011-03-31T01:59:43.073" UserId="2001" Text="I have to admit that I haven't tried a lot of free-form jerky experiments so take what I say with a grain of salt. (see what I did there?)&#xD;&#xA;&#xD;&#xA;Jerky is a double action meat preservation method. You soak the meat with way too much salt and then dehydrate it. Bacteria don't stand a chance. As Alton says in that episode &quot;Club med becomes club dead&quot;. Not one of his best puns but it gets the point across.&#xD;&#xA;&#xD;&#xA;Salt (or soy sauce, same thing) isn't required for the drying process but it is important for long term preservation. I have seen recipes that try to reduce it but I would never leave it out altogether. I would expect a reduced salt recipe to not have the longevity that most jerky has- If stored in an air tight container it will last nearly forever.&#xD;&#xA;&#xD;&#xA;The non-salt ingredients don't really matter as long as they won't oxidize or pick up bad flavors during dehydration. The type of sugar also doesn't matter- although the recipes I prefer don't include any.&#xD;&#xA;&#xD;&#xA;I honestly don't know about viscosity- I would expect it to need enough liquid to carry the salt into the meat. That would take some experimenting.&#xD;&#xA;&#xD;&#xA;It is very important that there be as little fat as possible. The leaner the meat the better and don't add any to the marinade. Fats will go rancid quite quickly when exposed to so much air.&#xD;&#xA;&#xD;&#xA;In his episode Alton used a box fan and had a lot to say about the evils of cooking jerky instead of dehydrating it. I personally think that is nonsense. Most dehydrators heat up the air to speed drying and a lot of traditional recipes use an oven on a low setting. When I lived in Utah a box fan would be fine as the meat would be bone dry in just a few hours. Here in Texas, on humid days, the heater makes the difference between 5 hours and two days.&#xD;&#xA;&#xD;&#xA;Lastly- I think I've posted this recipe before as the answer to some other question but it bears repeating. This family recipe is my favorite by far and I use it as a starting point for any experimenting:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;Auntie Fern's Beef Jerky&#xD;&#xA;&#xD;&#xA; - 3 lbs. deer meat or beef, sliced thin&#xD;&#xA; - 1 T salt &#xD;&#xA; - 1 tsp garlic powder &#xD;&#xA; - 1 tsp onion powder &#xD;&#xA; - 1 T pepper (I like coarse ground) &#xD;&#xA; - 1/4 c. soy sauce &#xD;&#xA; - 1/3 c. Worcestershire sauce &#xD;&#xA; - 1/3 c. liquid smoke (hickory flavor) &#xD;&#xA;&#xD;&#xA;Combine and marinade 12 hours. Drain. Dry.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28489" PostHistoryTypeId="5" PostId="13621" RevisionGUID="a76071c0-8fd0-4985-9a45-f1ec94fd6852" CreationDate="2011-03-31T02:23:14.520" UserId="2001" Comment="Remove paragraph that doesn't answer question" Text="I have to admit that I haven't tried a lot of free-form jerky experiments so take what I say with a grain of salt. (see what I did there?)&#xD;&#xA;&#xD;&#xA;Jerky is a double action meat preservation method. You soak the meat with way too much salt and then dehydrate it. Bacteria don't stand a chance. As Alton says in that episode &quot;Club med becomes club dead&quot;. Not one of his best puns but it gets the point across.&#xD;&#xA;&#xD;&#xA;Salt (or soy sauce, same thing) isn't required for the drying process but it is important for long term preservation. I have seen recipes that try to reduce it but I would never leave it out altogether. I would expect a reduced salt recipe to not have the longevity that most jerky has- If stored in an air tight container it will last nearly forever.&#xD;&#xA;&#xD;&#xA;The non-salt ingredients don't really matter as long as they won't oxidize or pick up bad flavors during dehydration. The type of sugar also doesn't matter- although the recipes I prefer don't include any.&#xD;&#xA;&#xD;&#xA;I honestly don't know about viscosity- I would expect it to need enough liquid to carry the salt into the meat. That would take some experimenting.&#xD;&#xA;&#xD;&#xA;It is very important that there be as little fat as possible. The leaner the meat the better and don't add any to the marinade. Fats will go rancid quite quickly when exposed to so much air.&#xD;&#xA;&#xD;&#xA;Lastly- I think I've posted this recipe before as the answer to some other question but it bears repeating. This family recipe is my favorite by far and I use it as a starting point for any experimenting:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;Auntie Fern's Beef Jerky&#xD;&#xA;&#xD;&#xA; - 3 lbs. deer meat or beef, sliced thin&#xD;&#xA; - 1 T salt &#xD;&#xA; - 1 tsp garlic powder &#xD;&#xA; - 1 tsp onion powder &#xD;&#xA; - 1 T pepper (I like coarse ground) &#xD;&#xA; - 1/4 c. soy sauce &#xD;&#xA; - 1/3 c. Worcestershire sauce &#xD;&#xA; - 1/3 c. liquid smoke (hickory flavor) &#xD;&#xA;&#xD;&#xA;Combine and marinade 12 hours. Drain. Dry.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28490" PostHistoryTypeId="2" PostId="13622" RevisionGUID="c3aec2e1-a803-470d-934b-192a6e8bfad4" CreationDate="2011-03-31T04:52:57.680" UserId="611" Text="Use modular spice containers that can stack on top of each other without falling. I find that round containers about an inch tall and two inches across are great, and easily available where I live. With this size, it's much easier to use a measuring spoon, other spoon, refill package. The containers I have aren't air-tight (too cheap, I get 50 for about $3), but I have enough turnover so that it doesn't really matter. You can always buy tupperware or other high quality containers that'll give longer shelf life.&#xD;&#xA;&#xD;&#xA;Stack them in the cupboard in &quot;families&quot;. The spices that get used together should be in the same stack. In my case, coriander seed, ginger, galangal, cloves and turmeric go in the same stack. I also have a stack for things that get used very often, like salt, pepper, cumin, chilli flakes etc.&#xD;&#xA;The spices you use more often will migrate to the top of the stack quite quickly, so it gets more convenient as you go along.&#xD;&#xA;&#xD;&#xA;The more physical aspects are quite simple too: Little light, no sunlight; no direct heat (i.e. not above the stove); not in the path of too much moisture (not above the stove or in the escape path of the steam); Keep some dessicant in the same cupboard, to soak up any moisture. I just store my various jars of rice in the same cupboard.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28491" PostHistoryTypeId="6" PostId="13611" RevisionGUID="3d5ad4ca-c412-4072-bc87-8ce7742daa25" CreationDate="2011-03-31T04:53:23.233" UserId="611" Comment="added storage-method tag" Text="&lt;equipment&gt;&lt;storage-method&gt;&lt;spices&gt;" />
  <row Id="28492" PostHistoryTypeId="2" PostId="13623" RevisionGUID="c1c365cc-037f-4f5d-b403-3f34693479e2" CreationDate="2011-03-31T05:26:54.923" UserId="1720" Text="What I do is to take the pot off the heat, then put a clean pot on the heat and add between a tea spoon and a table spoon of lemon juice. Then gradually add the split sauce from your original pot a table spoonful at a time, or at a very slow trickle. Whisk the sauce all the time. It works like a charm." />
  <row Id="28493" PostHistoryTypeId="2" PostId="13624" RevisionGUID="fe0d7d57-541e-4f1e-8fd6-7e5faa25c5f2" CreationDate="2011-03-31T07:15:00.327" UserId="2905" Text="I need to feed myself well with a low low budget." />
  <row Id="28494" PostHistoryTypeId="1" PostId="13624" RevisionGUID="fe0d7d57-541e-4f1e-8fd6-7e5faa25c5f2" CreationDate="2011-03-31T07:15:00.327" UserId="2905" Text="What are some super low low budget recipes if you live in the hood?" />
  <row Id="28495" PostHistoryTypeId="3" PostId="13624" RevisionGUID="fe0d7d57-541e-4f1e-8fd6-7e5faa25c5f2" CreationDate="2011-03-31T07:15:00.327" UserId="2905" Text="&lt;recipe&gt;&lt;budget-cooking&gt;" />
  <row Id="28496" PostHistoryTypeId="2" PostId="13625" RevisionGUID="85e0b4ee-41b4-469e-aa5e-deac43bb4f56" CreationDate="2011-03-31T08:00:46.827" UserId="5499" Text=" 1. Cut both ends off&#xD;&#xA; 2. Score vertically, i.e. run the knife down from top to bottom gently so it only cuts through the first layer or two&#xD;&#xA; 3. Peel off the outer layer(s) as needed.&#xD;&#xA;&#xD;&#xA;I don't like to slice until I have the shell off and I find with scoring I have it all off in one movement.&#xD;&#xA;" />
  <row Id="28497" PostHistoryTypeId="2" PostId="13626" RevisionGUID="eca7d02f-bc4c-4d67-866d-5cfe94e45ff9" CreationDate="2011-03-31T08:35:13.793" UserId="5500" Text="Is your pot too small for the eye you are using? If the pot and the flame diameter are roughly the same size the effect you're describing probably happens." />
  <row Id="28498" PostHistoryTypeId="2" PostId="13627" RevisionGUID="21134258-e80a-4d48-9ab4-7579e04c546f" CreationDate="2011-03-31T08:46:48.650" UserId="5500" Text="Here is a [post][1] on reddit where hundreds of people answer.&#xD;&#xA;&#xD;&#xA;Someone put all the recipes together into a [&quot;cookbook&quot;][2] with 44 pages of goodness!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.reddit.com/r/AskReddit/comments/a4eto/good_but_cheap_recipes_for_a_college_student/&#xD;&#xA;  [2]: http://www.mediafire.com/file/ynlygozezyz/redditfoodpdf.pdf" />
  <row Id="28499" PostHistoryTypeId="25" PostId="13624" RevisionGUID="0a289db7-b3df-47a1-bcf6-cb549ef9c703" CreationDate="2011-03-31T08:48:39.587" Comment="http://twitter.com/#!/StackCooking/status/53378159239905280" />
  <row Id="28500" PostHistoryTypeId="2" PostId="13628" RevisionGUID="59e0f8ab-3897-42d5-92b6-2af213caa1e2" CreationDate="2011-03-31T09:52:08.640" UserId="5502" Text="Vegetarian diets (fo' real?) get rid of expensive meat, and raw food diets (shove a bell pepper in yo mouth yo) get rid of cooking all together. There are also books that are aimed at college kids and budget shoppers. Off the top of my head, [Vegan on the Cheap][1], but if you're really that poor, (word), go to the nearest big bookstore and look for something like &quot;College Recipes&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Vegan-Cheap-Recipes-Simple-Strategies/dp/0470472243" />
  <row Id="28501" PostHistoryTypeId="2" PostId="13629" RevisionGUID="d1cf850e-f460-440e-882f-d389defcbc25" CreationDate="2011-03-31T10:36:14.123" UserId="5464" Text="Your stove should have various sized 'rings', and as Philip pointed out depending on which one you use the flame on the outside of the pot effect will differ.&#xD;&#xA;&#xD;&#xA;For my stove, the largest ring actually has two rings - so even if I turn the gas up, the inner ring will stay in the middle (the outer ring does tend to grow and sometimes go outside of the pot).&#xD;&#xA;&#xD;&#xA;Given that design, I would imagine that yes, if you turn your gas up too much the flame will tend to heat up the outside of the pot.&#xD;&#xA;&#xD;&#xA;On a side note, I believe that it is bad for the flames to be heating up the sides (especially the walls of the pot) so I guess it is best to use a pot that is larger than the ring itself, or turn the flame down so it is less than the diamater of the pot base." />
  <row Id="28502" PostHistoryTypeId="25" PostId="13586" RevisionGUID="0cd50acd-3270-4b56-8557-ca02c7eaf04f" CreationDate="2011-03-31T11:48:39.710" Comment="http://twitter.com/#!/StackCooking/status/53423458222219264" />
  <row Id="28503" PostHistoryTypeId="2" PostId="13630" RevisionGUID="25827caa-c5a4-4b22-bcd6-792459409c6d" CreationDate="2011-03-31T12:04:36.857" UserId="1148" Text="Grill them.  Slice, salt, wait, rinse as per previous answers.  Lightly brush them with oil, garlic, and herbs provencal.&#xD;&#xA;Put on a grill until you get zebra stripes on both sides.  Move to top rack, and let them bake while you do your steaks." />
  <row Id="28504" PostHistoryTypeId="2" PostId="13631" RevisionGUID="08470467-39f8-469b-9226-9f443c62106c" CreationDate="2011-03-31T12:45:42.530" UserId="4638" Text="I live alone and almost always cook just for myself. With most recipes, I can just cook a smaller amount than given in the recipe, and I have optimized most of my cooking gear for small quantities. But I have a problem with some dishes which are both too rich to eat more than one, maximum two portions in a day, and too perishable to store for longer. Some of those, like the egg foams (zabaglione, hollandaise) and some sweet dishes involving melted chocolate, require a bain marie. &#xD;&#xA;&#xD;&#xA;I don't have the storage space for single-purpose gear. When I need bain marie, I use a regular pot and a Pyrex bowl whose upper diameter is somewhat bigger than the pot's. My smallest pot is 16 cm, and a bowl which fits on it is too big for one or two yolks. When I try beating them, they smear themselves on the walls and cook there before they've flowed to the bottom. Also, the heating is somewhat quick, because the whole mass is only 1 cm thick or less. Making 40 g ganache is no easier. &#xD;&#xA;&#xD;&#xA;I prefer beating such small amounts in a tea cup or mug or in a 6 cm bowl, inserting a single beater into the mixer. But I cannot do it when I need a bain marie, because I have no pot where they'd stay on top. And even if I could find a small replacement for the pot (like a steel mug or a djezwe), it won't heat on my induction hob - even if the &quot;pot&quot; was ferromagnetic, the hob  has a built-in protection and only switches on if it detects a cooking vessel at least 12 cm wide. &#xD;&#xA;&#xD;&#xA;Do you have any ideas for an easily built bain marie setup which is small, uses common utensils (not necessary kitchen ones, but preferably something I already have), and quickly dismantled when not in use? Maybe there is some way to suspend the tea cup into the big pot and hold it firm despite the mixer's force? " />
  <row Id="28505" PostHistoryTypeId="1" PostId="13631" RevisionGUID="08470467-39f8-469b-9226-9f443c62106c" CreationDate="2011-03-31T12:45:42.530" UserId="4638" Text="How to make a small DIY bain marie?" />
  <row Id="28506" PostHistoryTypeId="3" PostId="13631" RevisionGUID="08470467-39f8-469b-9226-9f443c62106c" CreationDate="2011-03-31T12:45:42.530" UserId="4638" Text="&lt;equipment&gt;&lt;bain-marie&gt;" />
  <row Id="28507" PostHistoryTypeId="2" PostId="13632" RevisionGUID="dc95e92b-e025-4a93-b7ba-945fccda71a4" CreationDate="2011-03-31T13:25:44.897" UserId="15" Text="Do you have a pot with a small diameter, i.e. 4-5&quot; (the kind that typically falls over from the weight of the handle)?&#xD;&#xA;&#xD;&#xA;If so you can do your double boiling in a saute pan or whatever, but you will be hands on the pot the entire time. Its not the worst skill to learn; and learning new skills neither costs money nor requires storage space." />
  <row Id="28508" PostHistoryTypeId="10" PostId="13624" RevisionGUID="1d45d7cb-382b-4ff7-9161-4f731d93dba8" CreationDate="2011-03-31T13:33:02.897" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="28509" PostHistoryTypeId="2" PostId="13633" RevisionGUID="f7d29a2c-f641-4d6f-83c8-24c0ca4a9d7b" CreationDate="2011-03-31T14:03:18.297" UserId="304" Text="For such small amounts, does the pot of hot water really need to be on the stove the whole time? If not, you could use two glass bowls the same size that stack. Put down a dish towel, then a bowl, pour in lots of rolling boil water (ok not lots, practice with cold water how much you need), then the second bowl, in goes your egg yolk or whatever, and beat away. You can hold the stack steady with a silicone thingy if the dishtowel alone isn't cutting it. Obviously this is a no-go for something that needs to be gently beaten over simmering water for 15 minutes, but for some of your recipes it might work." />
  <row Id="28510" PostHistoryTypeId="5" PostId="13587" RevisionGUID="1a0ae3f5-a14f-413a-b87b-61740dc83438" CreationDate="2011-03-31T14:05:42.930" UserId="60" Comment="added 1 characters in body" Text="- Cut the sprout end off.&#xD;&#xA;- Place the cut end on the board, slice the onion in half vertically (i.e. place your knife on the root and cut down)&#xD;&#xA;- If the outer skin layer is nice and thick, pull it off from one corner. Repeat on other half.&#xD;&#xA;- If the outer skin is papery, pull it _and one layer of onion flesh_ off from one corner. Repeat on other half.&#xD;&#xA;&#xD;&#xA;If the first layer of onion flesh is slightly dimpled or has a kind of matte finish, it's probably turning 'skinny'. Strip that off too." />
  <row Id="28511" PostHistoryTypeId="25" PostId="13631" RevisionGUID="68adcc9f-0307-469c-a726-48cb2f973b68" CreationDate="2011-03-31T14:48:39.633" Comment="http://twitter.com/#!/StackCooking/status/53468756730589184" />
  <row Id="28512" PostHistoryTypeId="2" PostId="13634" RevisionGUID="e0dbf23e-9eee-4559-a211-a5aa785ad8c7" CreationDate="2011-03-31T15:16:00.477" UserId="5444" Text="My wife bought small glass containers from amazon. I think they come in packs of 10 or 12 can't recall. I used labels for filing cabinets and printed the text on them for her. I also used colors for families such as red colored labels for spices etc. From home depot I bought &quot;step stands&quot;. They are in step formation so you can see what is behind each level of step and read the labels. " />
  <row Id="28513" PostHistoryTypeId="5" PostId="13632" RevisionGUID="c84f7014-cd0b-48db-abec-4c7422fffea6" CreationDate="2011-03-31T15:18:02.973" UserId="15" Comment="clarified where the yolk would go" Text="Do you have a pot with a small diameter, i.e. 4-5&quot; (the kind that typically falls over from the weight of the handle)?&#xD;&#xA;&#xD;&#xA;If so you can do your double boiling in a saute pan or whatever (the small pot held, probably at an angle, over the saute pan full of heated water), but you will be hands on the pot the entire time. It's not the worst skill to learn; and learning new skills neither costs money nor requires storage space." />
  <row Id="28514" PostHistoryTypeId="2" PostId="13635" RevisionGUID="6f3a05e3-47cb-4853-9fe3-7a4336e47364" CreationDate="2011-03-31T15:32:15.187" UserId="5505" Text="Hot gasses such as steam and CO2 trapped inside the dough by the crust are important to help properly bake the bread, as well as to give it form and structure. If you cut a slice off the end of the bread before the bread has finished baking, you completely change the conditions under which the bread finishes baking: steam will escape rather than building up, the internal temperature probably won't rise as much, and the bread will tend to dry out rather than cook.&#xD;&#xA;&#xD;&#xA;If you're not sure whether your bread is done, you should take its temperature. An instant-read, digital thermometer with as fine a probe as possible is best because it compromises the crust the least.&#xD;&#xA;&#xD;&#xA;For the same reasons, you should let bread cool as @justkt suggests before cutting into the loaf. Bread smells great when it's hot, but it tastes best when it has cooled somewhat." />
  <row Id="28515" PostHistoryTypeId="5" PostId="13632" RevisionGUID="6c677b61-bb8b-4252-876c-597a7950ed52" CreationDate="2011-03-31T15:38:37.347" UserId="15" Comment="added illustration ftw" Text="Do you have a pot with a small diameter, i.e. 4-5&quot; (the kind that typically falls over from the weight of the handle)?&#xD;&#xA;&#xD;&#xA;If so you can do your double boiling in a saute pan or whatever (the small pot held, probably at an angle, over the saute pan full of heated water), but you will be hands on the pot the entire time. It's not the worst skill to learn; and learning new skills neither costs money nor requires storage space.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/0lhD2.jpg" />
  <row Id="28518" PostHistoryTypeId="2" PostId="13637" RevisionGUID="a9f60a46-b2a7-4567-9ca6-f00554ea5a9c" CreationDate="2011-03-31T16:50:18.927" UserId="1685" Text="In what ways do Blue potatoes differ from Yukon Golds?  (Other than the color.)  &#xD;&#xA;&#xD;&#xA; - Do they have comparable amounts of starch and water?&#xD;&#xA; - Do they have a different flavor or texture?&#xD;&#xA; - How should I be prepared adjust my cooking method if substituting Blues for Yukons?" />
  <row Id="28519" PostHistoryTypeId="1" PostId="13637" RevisionGUID="a9f60a46-b2a7-4567-9ca6-f00554ea5a9c" CreationDate="2011-03-31T16:50:18.927" UserId="1685" Text="How do Blue potatoes differ from Yukon Gold potatoes?" />
  <row Id="28520" PostHistoryTypeId="3" PostId="13637" RevisionGUID="a9f60a46-b2a7-4567-9ca6-f00554ea5a9c" CreationDate="2011-03-31T16:50:18.927" UserId="1685" Text="&lt;substitutions&gt;&lt;potatoes&gt;" />
  <row Id="28521" PostHistoryTypeId="2" PostId="13638" RevisionGUID="a74dffb4-0567-4dea-ad65-fb96426e8b57" CreationDate="2011-03-31T17:37:05.260" UserId="821" Text="the orthodox union o-u is close: it means that the food is parve.&#xD;&#xA;&#xD;&#xA;It may have eggs or fish (with fins and scales, no shellfish) in it, but no other animal ingredients.&#xD;&#xA;&#xD;&#xA;and as a previous poster said, watch out for the &quot;natural flavors&quot; ingredient.&#xD;&#xA;&#xD;&#xA;![o-u symbol][1]&#xD;&#xA;&#xD;&#xA;http://www.oukosher.org/&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/plcZW.gif" />
  <row Id="28522" PostHistoryTypeId="2" PostId="13639" RevisionGUID="a348ae8a-c84c-414c-aff0-08ddb978cd75" CreationDate="2011-03-31T18:23:29.700" UserId="5444" Text="You have to be very careful with any type of symbols you look for as the symbol is only as good as what the organization behind it accepts as valid process. I generally look for Kosher symbols because one organization which has the Kosher symbol does not accept any type of meat but another organization which has similar Kosher symbol accepts meat which are in accordance of proper slaughtering (all meats except pigs). &#xD;&#xA;&#xD;&#xA;" />
  <row Id="28523" PostHistoryTypeId="2" PostId="13640" RevisionGUID="b49b2ef4-f024-4c8e-82af-bc5a31f35ee0" CreationDate="2011-03-31T18:34:34.063" UserId="4638" Text="I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primary flavour component (e.g. a veloute sauce poured over something bland). &#xD;&#xA;&#xD;&#xA;Just now, I was shopping in a Turkish grocery store, and they had nigella oil (I am not sure which plant it is exactly. The label says Nigella big, then Black cumin in the English translation and Schwarzkümmel in the German translation. Schwarzkümmel is usually translated to English as Black caraway). I almost bought it, but at the steep price (14 Eur for a 250 ml bottle) it would have been too bad if it turned out to be a neutral tasting oil. &#xD;&#xA;&#xD;&#xA;Has somebody tasted it? How strong does it taste? The stronger, the better (for my purposes). Does it taste at least as strong as avocado oil, or is it a weak aroma, like grapeseed oil, or even neutral, like sunflower? Also, if it has a taste, is it a taste most people are likely to accept (like macadamia, or almond oil) or one which is at best an acquired taste (like the overly bitter flaxseed oil)? For reference, I like black caraway seeds as a spice. " />
  <row Id="28524" PostHistoryTypeId="1" PostId="13640" RevisionGUID="b49b2ef4-f024-4c8e-82af-bc5a31f35ee0" CreationDate="2011-03-31T18:34:34.063" UserId="4638" Text="Is nigella oil (black cumin or black caraway) aromatic?" />
  <row Id="28525" PostHistoryTypeId="3" PostId="13640" RevisionGUID="b49b2ef4-f024-4c8e-82af-bc5a31f35ee0" CreationDate="2011-03-31T18:34:34.063" UserId="4638" Text="&lt;flavor&gt;&lt;oil&gt;" />
  <row Id="28526" PostHistoryTypeId="2" PostId="13641" RevisionGUID="4acfb6be-5451-43a6-a70a-d7d0ff8c0f31" CreationDate="2011-03-31T19:13:35.597" UserId="5484" Text="Store-bought sprouts tend to be rather mature. Some robust sprouts (soybean and the like) can be lightly blanched, although this is only recommended because of potential impurities. To blanch sprouts, just dip them into boiling water for 30 seconds using a colander, and dip them in ice water immediately. &#xD;&#xA;&#xD;&#xA;You may want to try germinating your own sprouts. &#xD;&#xA;&#xD;&#xA;Growing your own sprouts offers a few advantages: &#xD;&#xA;&#xD;&#xA; - Variety: Try out different types of seeds, grow the ones you like most. &#xD;&#xA; - Choice of Maturity: Try out at what age you like them most. 3-day-old sprouts tend to be softer and milder. &#xD;&#xA; - No doubt about cleanliness: If you grow your own sprouts, you know they are clean. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28527" PostHistoryTypeId="2" PostId="13642" RevisionGUID="fe464316-ba43-4c16-b4e0-290cd1bb7fd6" CreationDate="2011-03-31T20:12:39.517" UserId="4590" Text="It doesn't meet your criterion of something you already have (or the answer would have occurred to you already), but perhaps a aebleskiver pan (see image [1]) or a poaching pan ([2]) would do the trick.&#xD;&#xA;&#xD;&#xA;    [1] http://oshawaogre.wordpress.com/2010/06/26/world-cup-recipes-danish-aebleskiver-on-the-bbq-pancake-soccer-balls/&#xD;&#xA;    [2] http://thefoodgroove.wordpress.com/2009/02/26/the-egg-poaching-pan/" />
  <row Id="28528" PostHistoryTypeId="2" PostId="13643" RevisionGUID="6190fee8-1e12-4abf-af4a-cccb071aaee4" CreationDate="2011-03-31T20:16:52.027" UserId="5511" Text="When I'm planning on cooking a ton of burgers for large family gatherings (and I have the time to make the patties myself) I've had good luck with the following.&#xD;&#xA;&#xD;&#xA;For every lb of ground beef I soak 1/2 piece of bread (without crust) in milk until it's saturated (I think this is called a panade).  I then take the bread out of the milk and incorporate it with the ground beef.  (I think I got this from an Alton Brown episode for something unrelated).  It doesn't really alter the flavor, and can keep even slightly overcooked burgers nice and moist.&#xD;&#xA;&#xD;&#xA;I know it's filler, not totally necessary etc. but it does seem to work as a bit of insurance." />
  <row Id="28529" PostHistoryTypeId="25" PostId="13637" RevisionGUID="58d48461-1ee2-4b69-9ba7-8e88bcd48d16" CreationDate="2011-03-31T20:48:39.563" Comment="http://twitter.com/#!/StackCooking/status/53559353315303424" />
  <row Id="28534" PostHistoryTypeId="25" PostId="13640" RevisionGUID="7c21fd3b-ad56-447b-b3d0-e0bc9f212890" CreationDate="2011-03-31T23:48:39.860" Comment="http://twitter.com/#!/StackCooking/status/53604653144883200" />
  <row Id="28535" PostHistoryTypeId="5" PostId="13642" RevisionGUID="365faab9-d9af-4c50-b075-e103abc60be5" CreationDate="2011-04-01T01:29:57.003" UserId="3203" Comment="deleted 12 characters in body" Text="It doesn't meet your criterion of something you already have (or the answer would have occurred to you already), but perhaps a [aebleskiver pan][1] or a [poaching pan][2] would do the trick.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://oshawaogre.wordpress.com/2010/06/26/world-cup-recipes-danish-aebleskiver-on-the-bbq-pancake-soccer-balls/&#xD;&#xA;  [2]: http://thefoodgroove.wordpress.com/2009/02/26/the-egg-poaching-pan/" />
  <row Id="28536" PostHistoryTypeId="2" PostId="13645" RevisionGUID="2c7f65ed-6844-4a22-bd96-80299b206814" CreationDate="2011-04-01T04:52:49.443" UserId="3432" Text="It is supposed to be fairly aromatic, though bitter; can't say as I've tried it - and at that price, am unlikely to do so!&#xD;&#xA;&#xD;&#xA;I believe it is sold as a health supplement, hence the inflated price, rather than for culinary use - in [middle eastern culture it was originally viewed as a panacea][1] apparently.&#xD;&#xA;&#xD;&#xA;(As for the plant, *Nigella sativa*, English name translations are numerous, I always just use nigella seeds.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.muslimhealthnetwork.org/ls_black_seed.shtml" />
  <row Id="28537" PostHistoryTypeId="2" PostId="13646" RevisionGUID="fdb69fe7-d25c-47fd-8bd9-a67f589fcaf7" CreationDate="2011-04-01T05:32:46.740" UserId="328" Text="I am making a short rib recipe which calls for white wine in the brazing liquid.  I don't have any wine, what would you recommend I used in place of it?  Will I be missing out on a lot not using the wine?" />
  <row Id="28538" PostHistoryTypeId="1" PostId="13646" RevisionGUID="fdb69fe7-d25c-47fd-8bd9-a67f589fcaf7" CreationDate="2011-04-01T05:32:46.740" UserId="328" Text="Replacement for wine" />
  <row Id="28539" PostHistoryTypeId="3" PostId="13646" RevisionGUID="fdb69fe7-d25c-47fd-8bd9-a67f589fcaf7" CreationDate="2011-04-01T05:32:46.740" UserId="328" Text="&lt;preparation&gt;&lt;ingredients&gt;" />
  <row Id="28540" PostHistoryTypeId="2" PostId="13647" RevisionGUID="5eb14f07-4a25-4ad9-a63f-0dd9a82aa340" CreationDate="2011-04-01T05:42:39.060" UserId="5514" Text="i make jelly belly ganache for macarons; heat cream and jellybeans untill surface is dissolved, cool, blend, strain.then use as normal cream for white choc ganache. It took me a while to work out how to infuse these little suckers but the flavour is chronic." />
  <row Id="28541" PostHistoryTypeId="25" PostId="13646" RevisionGUID="eba7035e-e26c-4377-a2a2-286b2eb87d9a" CreationDate="2011-04-01T05:48:39.520" Comment="http://twitter.com/#!/StackCooking/status/53695248530022400" />
  <row Id="28542" PostHistoryTypeId="2" PostId="13648" RevisionGUID="d3870dcd-47e9-422d-9e18-152f36b7e849" CreationDate="2011-04-01T06:54:16.127" UserId="5515" Text="My first question on this forum is about roasting a turkey crown. I've seen plenty of advice on cooking a while turkey but nothing on turkey crowns. Does the same advice apply, i.e. cooking it upside down to let it self baste, rubbing butter under the skin, covering with bacon etc. I know that my mum has a habbit of overcooking turkey and making it dry, i'm cooking for her this mothers day and want to show her how its done :)" />
  <row Id="28543" PostHistoryTypeId="1" PostId="13648" RevisionGUID="d3870dcd-47e9-422d-9e18-152f36b7e849" CreationDate="2011-04-01T06:54:16.127" UserId="5515" Text="Cooking a Turkey crown" />
  <row Id="28544" PostHistoryTypeId="3" PostId="13648" RevisionGUID="d3870dcd-47e9-422d-9e18-152f36b7e849" CreationDate="2011-04-01T06:54:16.127" UserId="5515" Text="&lt;turkey&gt;" />
  <row Id="28545" PostHistoryTypeId="2" PostId="13649" RevisionGUID="a0424c7c-1e80-4941-bf16-c6143799fe73" CreationDate="2011-04-01T08:32:04.923" UserId="5162" Text="I've used a sweet vinegar before in place of wine, you don't have to add much and it give's recipes a bit more kick due to the acidity.You will have to use your judgement as you definitely won't want to add as much vinegar as you would wine." />
  <row Id="28546" PostHistoryTypeId="2" PostId="13650" RevisionGUID="c3d5d9c1-1252-42b2-89c1-69befbc8dd7d" CreationDate="2011-04-01T08:32:22.443" UserId="2939" Text="Can you repurpose a stovetop coffee pot/percolator?  I prefer the glass ones (do an image search for 'coffee percolator glass', so you can keep an eye on progress throughout.  If you were to replace the drip container at the top (that usually holds the coffee) with a small stainless steel bowl (your standard IKEA type mixing bowl), the rim will be held stable by the coffee pot. &#xD;&#xA;&#xD;&#xA;Plus it already has a handle built in so you don't burn yourself in search of the perfect chocolate ganache!  &#xD;&#xA;&#xD;&#xA;ps: I'm in Germany too - I saw some at Tchibo last week.  " />
  <row Id="28547" PostHistoryTypeId="25" PostId="13648" RevisionGUID="41b209b6-27c0-40e4-bce3-a1556dd92d0d" CreationDate="2011-04-01T08:48:39.910" Comment="http://twitter.com/#!/StackCooking/status/53740548690935808" />
  <row Id="28548" PostHistoryTypeId="2" PostId="13651" RevisionGUID="4a02a22d-b1b0-4ea2-85c1-c254bbf4dddf" CreationDate="2011-04-01T08:56:10.277" UserId="4194" Text="The idea of cooking a turkey upside down is that the fat from the fattier bits of the bird (the legs etc) runs down into the breast. As a crown has none of these bits, there's no point in cooking it upside down.&#xD;&#xA;&#xD;&#xA;By all means butter and bacon it though - turkey breast is very lean so needs all the fat it can get to keep it moist, so use good fatty bacon.&#xD;&#xA;&#xD;&#xA;Take it out of the fridge a good hour before you cook it, preheat the oven to 180C, and cook for 20 mins per pound (454g) + 20 mins. Baste regularly, but be aware that every time you open the over door the heat drops dramatically, so don't be overzealous - once every 20 minutes should be ok. Then let it rest for half an hour, on a warm plate, under foil. This will help with juiciness." />
  <row Id="28549" PostHistoryTypeId="5" PostId="13651" RevisionGUID="09696287-ec73-4af4-bf88-2450ddb57375" CreationDate="2011-04-01T10:17:39.497" UserId="4194" Comment="edited body" Text="The idea of cooking a turkey upside down is that the fat from the fattier bits of the bird (the legs etc) runs down into the breast. As a crown has none of these bits, there's no point in cooking it upside down.&#xD;&#xA;&#xD;&#xA;By all means butter and bacon it though - turkey breast is very lean so needs all the fat it can get to keep it moist, so use good fatty bacon.&#xD;&#xA;&#xD;&#xA;Take it out of the fridge a good hour before you cook it, preheat the oven to 180C, and cook for 20 mins per pound (454g) + 20 mins. Baste regularly, but be aware that every time you open the oven door the heat drops dramatically, so don't be overzealous - once every 20 minutes should be ok. Then let it rest for half an hour, on a warm plate, under foil. This will help with juiciness." />
  <row Id="28550" PostHistoryTypeId="5" PostId="13648" RevisionGUID="e1b7e79b-7c82-4a14-96ab-417f04f939e0" CreationDate="2011-04-01T10:18:24.927" UserId="4194" Comment="added 1 characters in body" Text="My first question on this forum is about roasting a turkey crown. I've seen plenty of advice on cooking a whole turkey but nothing on turkey crowns. Does the same advice apply, i.e. cooking it upside down to let it self baste, rubbing butter under the skin, covering with bacon etc. I know that my mum has a habit of overcooking turkey and making it dry, i'm cooking for her this Mother's Day and want to show her how it's done :)" />
  <row Id="28551" PostHistoryTypeId="2" PostId="13652" RevisionGUID="cd521132-a06a-4d1d-9eda-357336cc1631" CreationDate="2011-04-01T12:42:27.567" UserId="4301" Text="Basically the idea is you're bored of doing the dishes and you want to save time.&#xD;&#xA;&#xD;&#xA;Is it unhealthy? Will the chemistry alter a lot?&#xD;&#xA;&#xD;&#xA;Assume the container has been in the fridge [and what had in it isn't spoiled] and the traces are what remains if one quickly puts the remains out with a fork. The food recipe has been the same.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28552" PostHistoryTypeId="1" PostId="13652" RevisionGUID="cd521132-a06a-4d1d-9eda-357336cc1631" CreationDate="2011-04-01T12:42:27.567" UserId="4301" Text="What will happen if you cook in a container that has traces from another day of cooking?" />
  <row Id="28553" PostHistoryTypeId="3" PostId="13652" RevisionGUID="cd521132-a06a-4d1d-9eda-357336cc1631" CreationDate="2011-04-01T12:42:27.567" UserId="4301" Text="&lt;equipment&gt;" />
  <row Id="28554" PostHistoryTypeId="2" PostId="13653" RevisionGUID="cf432394-3b2f-4f1d-9317-b9b0c26cc0ab" CreationDate="2011-04-01T13:19:57.373" UserId="4861" Text="Nothing, except maybe a trace of taste if it's something strong.&#xD;&#xA;&#xD;&#xA;You probably shouldn't do this with frying pans, though; I think if there's anything stuck to the bottom it will make your oil taste burnt, especially things like garlic and onions." />
  <row Id="28555" PostHistoryTypeId="2" PostId="13654" RevisionGUID="58631643-5717-418a-93dc-c63f77ff4af6" CreationDate="2011-04-01T13:30:49.160" UserId="4861" Text="I started making sourdough bread about a year ago. I made a sourdough starter and evidently caught some wild yeast. A few days ago, I made yogurt (using cultures from store-bought yogurt) for the first time as per [this recipe][1]. These whole processes were fascinating to me. What other foods are made with cultured bacteria or fungi?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://illustratedbites.wordpress.com/2011/01/17/how-to-make-homemade-yogurt/" />
  <row Id="28556" PostHistoryTypeId="1" PostId="13654" RevisionGUID="58631643-5717-418a-93dc-c63f77ff4af6" CreationDate="2011-04-01T13:30:49.160" UserId="4861" Text="What other foods use cultures of bacteria or fungi?" />
  <row Id="28557" PostHistoryTypeId="3" PostId="13654" RevisionGUID="58631643-5717-418a-93dc-c63f77ff4af6" CreationDate="2011-04-01T13:30:49.160" UserId="4861" Text="&lt;yeast&gt;&lt;yogurt&gt;&lt;sourdough&gt;&lt;bacteria&gt;" />
  <row Id="28558" PostHistoryTypeId="2" PostId="13655" RevisionGUID="1dc4bf13-33c1-45c5-b868-434753c81f71" CreationDate="2011-04-01T13:39:57.657" UserId="2001" Text="Besides mixing flavors there isn't a problem with reusing a pan for a different dish right away. My cast iron pan is often used this way.&#xD;&#xA;&#xD;&#xA;As for storage in the fridge; sure you could probably reuse the container after one day with little risk. Two days? Maybe. A week? &#xD;&#xA;&#xD;&#xA;The point is that it is a bad precedent that will increase your risk of food poisoning. Are you going to label the container so you don't forget and reuse one that was already reused? Remember that bacteria is growing all the time even in the fridge. Reusing a dish that already had a chance to grow some colonies is going to give the next dish a head start on spoiling." />
  <row Id="28559" PostHistoryTypeId="2" PostId="13656" RevisionGUID="992e87f2-bc22-488c-a9b0-ae63248af40f" CreationDate="2011-04-01T13:55:30.463" UserId="2047" Text="Beef and chicken stock are commonly used as braising liquids, either on their own or combined with wine. You could just use plain water and still accomplish braising (you just need low, slow, moist heat), but you'll definitely be missing out on some flavor.&#xD;&#xA;" />
  <row Id="28560" PostHistoryTypeId="2" PostId="13657" RevisionGUID="715314a4-6804-4537-a535-67137952fdf7" CreationDate="2011-04-01T14:12:05.863" UserId="4442" Text="The wine has three main functions, as I see it: liquid for braising, acidity, and flavor. You can get the liquid from any source. Acidity could come from vinegar, lemon, or tomato. Flavor can come from herbs, spices, or fruit. Certainly, the flavor will be different without wine, but that does not mean worse. I usually throw in whatever I have around the kitchen. For example, the last time I braised short ribs, I used beef stock, tomato paste, and 4 plums." />
  <row Id="28561" PostHistoryTypeId="2" PostId="13658" RevisionGUID="fc90b8fc-7417-4912-a26a-2277bf516b05" CreationDate="2011-04-01T14:32:51.720" UserId="4638" Text="There is no food safety issue involved, but in most cases, there will be a problem with taste. I think that the most important factor is whether the recipe involves heating (in the container in question) or not. &#xD;&#xA;&#xD;&#xA;If you must heat something in the container, don't reuse. Different parts of a heated recipe are added at different times (e.g. for a stew onions and tubers first, then meat, then fluid, then the delicate veggies, and herbs at the end). Having some pieces of the old vegetables at the bottom will interfere with that. Even if you don't have such a dish and are heating everything at once, you will cook the old food for the second time, overcooking it. It will taste bad, or even burnt - not only the old pieces, they will give their bad taste to the rest of the dish.&#xD;&#xA;&#xD;&#xA;If you don't heat in the container, but only do some physical changes (mixing, whipping, blending), it will probably be mostly OK. Take care with dishes where the mixing order is important - if you made a soufflé mixture in a bowl, you cannot start another one in the unwashed bowl, because you have to beat the egg whites in a clean bowl. If you get impurities into the eggwhites before they are beaten, they won't aerate properly, even if mixing in the same stuff after they are stiff presents no problem. For a chemically leavened (baking powder or baking soda) batter, you cannot start the dry part in the bowl which contains moist batter traces. And if you made anything which ferments, you will have some overfermented fragments. I wouldn't do it with yeast containing recipes, but if you are making yoghurt, you can just see it as a part of your starter culture. &#xD;&#xA;&#xD;&#xA;If your food doesn't belong to these exception categories, you are probably OK. Still, your food will get some off tastes. Even if you remove the last of the old food immediately before the new cooking process (and do you really start cooking just after you've eaten?), the old food will have left dried traces on the walls of the container. These will mix or dissolve into the new food. The drying alone will have given them an unpleasant texture. If we are talking pieces, or even worse, purées of fruits or vegetables, they will likely have oxidized as well. Anything which changes its taste with age (like fish) is better washed away. &#xD;&#xA;&#xD;&#xA;So much for the downsides: not game-breaking, but they exist. On the other hand, I cannot see any big gains. Cooking gets much more utensils dirty than the container in which the food is stored/prepared. If you are already doing them in the sink, elbow-deep in soapy water, the marginal effort for rinsing an additional item is close to nothing. And if you have a dishwasher, I don't see any reason to not use it. Conclusion: there is no reason to do it, even though it won't poison you if you do. " />
  <row Id="28562" PostHistoryTypeId="2" PostId="13659" RevisionGUID="22cff57e-8f78-4863-8481-75f92e7a4490" CreationDate="2011-04-01T14:44:38.643" UserId="5324" Text="I ran out of &quot;normal&quot; wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour.&#xD;&#xA;&#xD;&#xA;I noticed the dough was a lot stickier than when using wheat flour, and when baked, the bread came out flat (like a thick pancake). The taste was fine, but because it was so flattened out, there was a lot more crust than usual (and the children don't like crust).&#xD;&#xA;&#xD;&#xA;I usually bake my bread directly on the baking plate, not using any bread pan, and for wheat flour, that works fine. Do I need a bread pan to prevent the bread from running out, or is there something else I can do?" />
  <row Id="28563" PostHistoryTypeId="1" PostId="13659" RevisionGUID="22cff57e-8f78-4863-8481-75f92e7a4490" CreationDate="2011-04-01T14:44:38.643" UserId="5324" Text="Baking bread with spelt flour, without using a bread pan" />
  <row Id="28564" PostHistoryTypeId="3" PostId="13659" RevisionGUID="22cff57e-8f78-4863-8481-75f92e7a4490" CreationDate="2011-04-01T14:44:38.643" UserId="5324" Text="&lt;baking&gt;&lt;bread&gt;&lt;flour&gt;" />
  <row Id="28565" PostHistoryTypeId="2" PostId="13660" RevisionGUID="7b7dc481-b390-4b69-b189-2a59a8c32640" CreationDate="2011-04-01T14:47:57.503" UserId="4861" Text="Stainless steel pans tend to get brown/black around where the flames are if you heat them empty. I wouldn't worry about it and you should be able to scrub it off eventually. " />
  <row Id="28566" PostHistoryTypeId="25" PostId="13654" RevisionGUID="b5810a71-2bf0-4d60-94e3-3d55517f7e9c" CreationDate="2011-04-01T14:48:39.700" Comment="http://twitter.com/#!/StackCooking/status/53831144550047744" />
  <row Id="28567" PostHistoryTypeId="10" PostId="13654" RevisionGUID="6b97d7b2-fddf-4168-ba26-91681722dcbc" CreationDate="2011-04-01T14:51:37.560" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28568" PostHistoryTypeId="6" PostId="13646" RevisionGUID="c62cce36-4f67-43a4-bb25-018f02d0783a" CreationDate="2011-04-01T14:52:58.900" UserId="60" Comment="edited tags" Text="&lt;substitutions&gt;&lt;wine&gt;" />
  <row Id="28569" PostHistoryTypeId="5" PostId="13646" RevisionGUID="4e3e286d-997f-4312-8f37-7f076ecc91b0" CreationDate="2011-04-01T14:53:29.227" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What is a substitute for red or white wine in a recipe?](http://cooking.stackexchange.com/questions/1332/what-is-a-substitute-for-red-or-white-wine-in-a-recipe)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am making a short rib recipe which calls for white wine in the brazing liquid.  I don't have any wine, what would you recommend I used in place of it?  Will I be missing out on a lot not using the wine?" />
  <row Id="28570" PostHistoryTypeId="10" PostId="13646" RevisionGUID="4e3b1af2-3b52-498b-a0ae-fcce8d80f995" CreationDate="2011-04-01T14:53:28.900" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28571" PostHistoryTypeId="2" PostId="13661" RevisionGUID="974342d0-ec83-4450-b589-46ebfb253b76" CreationDate="2011-04-01T15:42:34.583" UserId="67" Text="I use two two-tier turn-tables (aka. 'lazy-suzan') one for herbs, one for spices, for the most part, but it's partly sorted by size), and keep them in a closed cabinet.&#xD;&#xA;&#xD;&#xA;The only issue is that most of the modern turn-tables I've seen for sale waste a lot of vertical space.  (almost two inches / 5cm for two shelves)  I have an older one that's two shelves and can fit most common sized containers on both shelves (within my cabinet) as it only uses maybe 1/2 in (1.5cm) total.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;I've also seen strategies of labeling the tops of jars, and setting them in a drawer (or racks that hold them at an angle so the label is visible), but I don't have enough drawers in my kitchen to make it a good alternative.  (I *do* have a drawer where I keep bags of bulk spices for re-filling jars, but it's not in as convenient of a place for cooking with)" />
  <row Id="28572" PostHistoryTypeId="2" PostId="13662" RevisionGUID="92e90f3c-5039-43cf-9b7f-6856a1d2d9f7" CreationDate="2011-04-01T16:11:06.727" UserId="4483" Text="Try baking it in a pot with a lid inside the oven ie a Dutch oven, casserole dish or &#xD;&#xA;whatever. &#xD;&#xA;&#xD;&#xA;Although this does give you a much better crust - I can only suggest changing the children.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28573" PostHistoryTypeId="2" PostId="13663" RevisionGUID="20938477-4529-488e-b52f-6a92c8563198" CreationDate="2011-04-01T16:26:29.757" UserId="5520" Text="I end up burning my food because I can't get the right temperature in the pan to fry,sautee or simmer vegetables, rice etc.  The rice either burns on the bottom or doesn't cook.  my oil turns brown very quickly which ends up turning my veggies black.  HELP!" />
  <row Id="28574" PostHistoryTypeId="1" PostId="13663" RevisionGUID="20938477-4529-488e-b52f-6a92c8563198" CreationDate="2011-04-01T16:26:29.757" UserId="5520" Text="What pots work the best on electric ovens to sautee, fry and simmer?" />
  <row Id="28575" PostHistoryTypeId="3" PostId="13663" RevisionGUID="20938477-4529-488e-b52f-6a92c8563198" CreationDate="2011-04-01T16:26:29.757" UserId="5520" Text="&lt;electric-stoves&gt;" />
  <row Id="28576" PostHistoryTypeId="2" PostId="13664" RevisionGUID="52d92c68-056a-4acb-bc96-eddc3ebf0714" CreationDate="2011-04-01T16:40:22.067" UserId="2001" Text="Although similar, spelt has more protein and less starch than wheat flour.&#xD;&#xA;http://en.wikipedia.org/wiki/Wheat#Nutrition&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Spelt#Nutrition&#xD;&#xA;&#xD;&#xA;This means that it will create a great structure but won't absorb as much liquid. This would result in exactly what you saw- it was sticky from water and protein and too loose to hold it's shape but baked with a good crust.&#xD;&#xA;&#xD;&#xA;The recipes I have seen use a mixture of flours that includes spelt.&#xD;&#xA;&#xD;&#xA;Try adding less water. " />
  <row Id="28577" PostHistoryTypeId="2" PostId="13665" RevisionGUID="0682c46f-4c36-46ed-a47c-32e30f57c8e7" CreationDate="2011-04-01T16:58:39.620" UserId="4963" Text="http://www.amazon.com/MoVida-Rustica-Spanish-Traditions-Recipes/dp/1741964695/ref=sr_1_1?ie=UTF8&amp;s=books&amp;qid=1301676957&amp;sr=1-1&#xD;&#xA;Movida is Australia's top tapas restaurant, they have two cookbooks.I think you will really enjoy, I have used heaps of the recipes." />
  <row Id="28578" PostHistoryTypeId="2" PostId="13666" RevisionGUID="6345d329-b86a-411a-a7d4-a716a183bf5f" CreationDate="2011-04-01T17:01:40.167" UserId="280" Text="Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can get it out without breaking it. Scrambling eggs works fine but the cleanup is brutal, even with loads of butter.&#xD;&#xA;&#xD;&#xA;My goal is to cook/fry eggs in a pan, Teflon seems the obvious choice; but it quickly starts to flake off making the food uneatable. &#xD;&#xA;&#xD;&#xA;What type of pan and associated tools (spoon, spatula, etc) should I look for? I’d also like to avoid using loads of butter, PAM, and oils, seeing as eggs have enough fat and cholesterol already. &#xD;&#xA;" />
  <row Id="28579" PostHistoryTypeId="1" PostId="13666" RevisionGUID="6345d329-b86a-411a-a7d4-a716a183bf5f" CreationDate="2011-04-01T17:01:40.167" UserId="280" Text="What qualities should one look for when choosing Egg cooking gear?" />
  <row Id="28580" PostHistoryTypeId="3" PostId="13666" RevisionGUID="6345d329-b86a-411a-a7d4-a716a183bf5f" CreationDate="2011-04-01T17:01:40.167" UserId="280" Text="&lt;equipment&gt;" />
  <row Id="28581" PostHistoryTypeId="5" PostId="13594" RevisionGUID="301bf2cd-408a-4443-8a07-83a1d35eb96a" CreationDate="2011-04-01T17:04:59.027" UserId="280" Comment="fixed spacing" Text="I plan to make a guacamole dip and one of the ingredients is Serrano pepper, which is 10,000 to 23,000 heat units by the [Scoville scale][1].  &#xD;&#xA;&#xD;&#xA;That is way too spicy for me.  &#xD;&#xA;&#xD;&#xA;Which one of the milder peppers (100-2,000) would be a good replacement?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scoville_scale" />
  <row Id="28582" PostHistoryTypeId="24" PostId="13594" RevisionGUID="301bf2cd-408a-4443-8a07-83a1d35eb96a" CreationDate="2011-04-01T17:04:59.027" Comment="Proposed by 280 approved by 1259 edit id of 69" />
  <row Id="28583" PostHistoryTypeId="2" PostId="13667" RevisionGUID="1cb5f5e6-ba33-4715-977e-f344321fe0a8" CreationDate="2011-04-01T17:09:42.863" UserId="280" Text="In my limited experience with electric stoves and ovens, they heat the pan **much** faster than their gas cousins, because the heat is transmitted via conduction (metal on metal) instead of convection (flame heats pot). A pot or pan with a much thicker bottom will probably help since it won’t get as hot as fast, but I'd also try turning down the heat significantly because in the words of Emeril Lagasse, &quot;there are more than two settings for the stove!&quot;" />
  <row Id="28584" PostHistoryTypeId="6" PostId="13666" RevisionGUID="7bf5ec61-46c9-41c0-be29-9260fc0b1b2c" CreationDate="2011-04-01T17:10:26.420" UserId="280" Comment="edited tags" Text="&lt;equipment&gt;&lt;eggs&gt;&lt;scrambled-eggs&gt;" />
  <row Id="28585" PostHistoryTypeId="2" PostId="13668" RevisionGUID="390e1e5b-c0ae-42c4-8ce0-c5022222d80d" CreationDate="2011-04-01T17:10:43.690" UserId="5162" Text="I think it may be a case of altering your cooking methods rather than finding a perfect pan (although we all wish we could do that). What sort of pans do you use? It sounds like you may be cooking your food on too high a heat. I'd suggest generally lowering the heat and ensure you stir your food regularly (unless your recipes suggest not stirring). Further to that it may be using non-stick pans and pans with a thicker bottom. " />
  <row Id="28586" PostHistoryTypeId="2" PostId="13669" RevisionGUID="70b0962d-be33-48de-93f9-05f246679d5d" CreationDate="2011-04-01T17:39:05.100" UserId="5521" Text="I have a [Heartland Legend][1] range.  So far, the best technique I've found is to remove the grate altogether and balance a round-bottom wok directly on the burner.&#xD;&#xA;&#xD;&#xA;I've tried wok rings but they have problems:&#xD;&#xA;&#xD;&#xA;1.  Not enough oxygen gets to the flame, and&#xD;&#xA;&#xD;&#xA;2.  Heat is trapped at the bottom and doesn't flow up the sides.&#xD;&#xA;&#xD;&#xA;I'm thinking that a wire wok ring is the way to go.  The only one I've been able to find is Joyce Chen's J31-0063 Chrome Steel Wire Wok Ring.  I ordered one from [Amazon][2]  and am waiting to see if it works better.&#xD;&#xA;&#xD;&#xA;Does anyone else have experience with wok rings on high-perfomance gas ranges?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.heartlandapp.com/en/ArchivedProducts/Ranges/Legend.htm&#xD;&#xA;  [2]: http://www.amazon.com/Joyce-Chen-J31-0063-Chrome-Steel/dp/B00004RBTL" />
  <row Id="28587" PostHistoryTypeId="25" PostId="13663" RevisionGUID="110f41fc-9503-4db5-a5dd-b50facc55b10" CreationDate="2011-04-01T17:48:39.903" Comment="http://twitter.com/#!/StackCooking/status/53876443914055681" />
  <row Id="28588" PostHistoryTypeId="5" PostId="13663" RevisionGUID="c9c4f343-3d45-444c-86b2-2bd685b398f0" CreationDate="2011-04-01T17:55:00.397" UserId="280" Comment="Fixed caps, fixed spacing, dropped signature." Text="I end up burning my food because I can't get the right temperature in the pan to fry, sautee or simmer vegetables, rice etc.  The rice either burns on the bottom or doesn't cook.  My oil turns brown very quickly which ends up turning my veggies black." />
  <row Id="28589" PostHistoryTypeId="24" PostId="13663" RevisionGUID="c9c4f343-3d45-444c-86b2-2bd685b398f0" CreationDate="2011-04-01T17:55:00.397" Comment="Proposed by 280 approved by 60 edit id of 68" />
  <row Id="28590" PostHistoryTypeId="2" PostId="13670" RevisionGUID="2124a496-61f8-4cab-978c-36ca7b04b222" CreationDate="2011-04-01T18:07:27.153" UserId="4638" Text="While a cook will tell you that good pans are always better, I think that they will not solve your problem. If anything, better pans conduct heat better, so if you keep cooking at the same temperatures as now, you'll burn more food. A good temperature control with bad pans is useful, good pans with bad temperature control don't bring much. &#xD;&#xA;&#xD;&#xA;The correct solution sequence is listed below. You can stop at any point, as long as it has solved your problem. But getting later points done before the earlier ones is unlikely to do you much good (although in the case of new stove, it is understandable if you skip the point because of the expense). &#xD;&#xA;&#xD;&#xA; 1. Whenever in doubt, use a **lower heat setting**. It is almost always better (and the result tastes better too). There are very few cases where this principle doesn't work (deep frying, not enough browning on the outside) and in most of them, you can correct if you raise the temperature in the end, after the food is cooked through (exception: deep frying). It is almost impossible that your stove cannot cook rice through; I have seen recipes for &quot;cooking&quot; rice at room temperature (it gets soft after a day or two in water). It takes lots of time to cook rice, about 20-30 minutes after the water has started to simmer. You are probably turning the heat up earlier, resulting in the burnt rice. &#xD;&#xA; 2. Learn the **correct cooking temperatures** for different kinds of food and food preparation methods. There are books for that. The classic one is McGee on food and cooking, but many others contain this information. Having such a book is much more important for cooking than any recipe book. &#xD;&#xA; 3. Utilize a method to **recognize the current temperature** of your food/cooking vessel. Easiest way with best results: get a thermometer (three is better - infrared for pans, flexible-connected feeler for roasts, candy thermometer for everything else. But start with infrared, you can point it at cooking liquids too). The so-so way: learn the common tricks and use them. Water is easy, you can see how much it is boiling. Oil is more problematic, but the water droplet should work for meat and the white bread for deep frying. I don't know of a good collection of all &quot;recognize temperature&quot; tricks, you'll need to hunt them here and there. Least helpful solution: learn from experience, developing a feeling for how long it takes a certain amount of food in a certain pot on a certain setting. Takes lots of trial-and-error, and lots of burnt food. Once you have to cook outside of your &quot;comfortable area&quot;, you have a big chance to get it wrong. &#xD;&#xA; 4. Upgrade your **stove**. I know, this costs a lot. But based on your description of the rice situation, your stove could be one of those which gets 85°C at setting 3 and 220°C at setting 4. These are a real pain in the neck when cooking, and in this case, even a €50 portable induction single-hob is a real improvement. If your budget and space allows it, it is highly recommended to consider it before upgrading the pans. &#xD;&#xA; 5. Finally, upgrade your **pots and pans**. I guess that your problems with the burnt food will have gone by now if you have done the other points, but if you can afford it and cooking is a hobby for you, it gets much more pleasant with better tools. You get the best value for the money from iron, and good quality nonstick (with the mineral mix, or ceramic all the way, over a thick bottom) is almost indispensable for some applications (e.g. aerated omelettes). But if you really want to know what makes a great pot/pan, [here][1] is a really great article on the topic. It is highly recommended read for anyone who is serious about cookware. It should answer the question in the title too. While the author doesn't specify resistive heat, what he writes is suited for everything except induction (actually, the facts he describes are useful for induction too, but you have to make your own conclusions because of the different heating method - for example, tin-clad copper is one of the best things for outer heat, but definitely a bad solution on induction). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://forums.egullet.org/index.php?/topic/25717-understanding-stovetop-cookware/" />
  <row Id="28591" PostHistoryTypeId="2" PostId="13671" RevisionGUID="aec18c80-3b04-4e1a-9f97-20c859e3da38" CreationDate="2011-04-01T18:51:37.573" UserId="5272" Text="I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for last 30 minutes and tasted it, the sugar is still not dissolved in the cream, am I doing some thing wrong?" />
  <row Id="28592" PostHistoryTypeId="1" PostId="13671" RevisionGUID="aec18c80-3b04-4e1a-9f97-20c859e3da38" CreationDate="2011-04-01T18:51:37.573" UserId="5272" Text="What is wrong with my icing?" />
  <row Id="28593" PostHistoryTypeId="3" PostId="13671" RevisionGUID="aec18c80-3b04-4e1a-9f97-20c859e3da38" CreationDate="2011-04-01T18:51:37.573" UserId="5272" Text="&lt;cake&gt;&lt;icing&gt;" />
  <row Id="28594" PostHistoryTypeId="2" PostId="13672" RevisionGUID="a6a7610b-6771-43cc-82ed-475f7760eef8" CreationDate="2011-04-01T18:52:40.113" UserId="5521" Text="Good guide to [seasoning a wok][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thaifoodandtravel.com/features/wokcare.html" />
  <row Id="28595" PostHistoryTypeId="2" PostId="13673" RevisionGUID="9bb483b2-87b3-4c1b-bf49-b29fca72c9ef" CreationDate="2011-04-01T19:34:56.977" UserId="4442" Text="Modern non-stick pans should not have problems with coatings flaking off. Spend $50 on a non-stick pan and it will last you for a very long time. Coatings on good pans should hold up to any non-metallic utensils. Very expensive pans suggest that you can hit them with a hammer and not hurt the surface." />
  <row Id="28596" PostHistoryTypeId="2" PostId="13674" RevisionGUID="40a69757-fe46-4023-941c-f96c3b1cd9f8" CreationDate="2011-04-01T19:47:11.067" UserId="1148" Text="Based on comments to the original question:&#xD;&#xA;&#xD;&#xA;It sounds like you used the wrong type of sugar.  Icing sugar is also referred to as [powdered sugar][1] or confectioner's sugar.  From your description, it sounds like you used what we call (in Canada) superfine or fruit sugar (sugar for sprinkling on fruit, not from fruit).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Powdered_sugar" />
  <row Id="28597" PostHistoryTypeId="2" PostId="13675" RevisionGUID="626a91f0-932b-403f-9b53-2f3d0517e20f" CreationDate="2011-04-01T19:50:55.973" UserId="2954" Text="Wikipedia [here][1] states that:&#xD;&#xA;&#xD;&#xA;&gt; Dried lentils can also be sprouted by&#xD;&#xA;&gt; leaving in water for several days.&#xD;&#xA;&gt; This changes their nutrition profile.&#xD;&#xA;&#xD;&#xA;so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does sprouting just break some starch to smaller carbon chains if so what does it mean in terms of protein content? Some energy is surely lost in sprouting as the bad water is thrown away. But how do the nutritional values change?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lentil" />
  <row Id="28598" PostHistoryTypeId="1" PostId="13675" RevisionGUID="626a91f0-932b-403f-9b53-2f3d0517e20f" CreationDate="2011-04-01T19:50:55.973" UserId="2954" Text="How does lentils' nutritional profile change in sprouting?" />
  <row Id="28599" PostHistoryTypeId="3" PostId="13675" RevisionGUID="626a91f0-932b-403f-9b53-2f3d0517e20f" CreationDate="2011-04-01T19:50:55.973" UserId="2954" Text="&lt;nutrition&gt;&lt;lentils&gt;" />
  <row Id="28600" PostHistoryTypeId="6" PostId="2688" RevisionGUID="f332d937-adad-4061-9e60-354ea63828c1" CreationDate="2011-04-01T20:18:51.790" UserId="1259" Comment="edited tags" Text="&lt;chocolate&gt;&lt;dessert&gt;&lt;sushi&gt;&lt;spherification&gt;" />
  <row Id="28601" PostHistoryTypeId="2" PostId="13676" RevisionGUID="ee9ea89b-dfc8-43c3-8245-15c9635e4be1" CreationDate="2011-04-01T20:31:41.457" UserId="5522" Text="I've been making my own pasta for a few years and I roll by hand which I find very enjoyable. Every time I make it, it gets better flavor and texture that store baught doesnt compare too. Plus its fun and its cheap. In fact I only use store baught pasta in emergencies now. Some of the best home made pasta is for lasagna and stuffed pasta tubes called cannelloni!" />
  <row Id="28602" PostHistoryTypeId="25" PostId="13675" RevisionGUID="b1841147-256b-4ff1-970e-269ef6036819" CreationDate="2011-04-01T20:48:39.460" Comment="http://twitter.com/#!/StackCooking/status/53921740518203392" />
  <row Id="28603" PostHistoryTypeId="2" PostId="13677" RevisionGUID="c03a5286-4885-4ce7-95d7-6944f0016edd" CreationDate="2011-04-01T20:57:03.503" UserId="1307" Text="We love our cast iron skillets for eggs.&#xD;&#xA;&#xD;&#xA;Given some oil, fried eggs simply never stick. If there isn't enough oil you have to push them a bit to get them loose.&#xD;&#xA;&#xD;&#xA;Scrambled eggs stick a bit, but cleanup is a few seconds with water and a scouring pad.&#xD;&#xA;&#xD;&#xA;And that's for $20." />
  <row Id="28604" PostHistoryTypeId="6" PostId="13675" RevisionGUID="243b07ca-7cd3-482c-b464-bd7a76a5aaef" CreationDate="2011-04-02T02:27:05.160" UserId="41" Comment="edited tags" Text="&lt;nutrition&gt;&lt;beans&gt;&lt;lentils&gt;" />
  <row Id="28605" PostHistoryTypeId="25" PostId="13671" RevisionGUID="ea415e43-ee2c-407a-b8bd-ada975d71930" CreationDate="2011-04-02T02:48:39.517" Comment="http://twitter.com/#!/StackCooking/status/54012337732075520" />
  <row Id="28606" PostHistoryTypeId="6" PostId="8137" RevisionGUID="d51b459f-5558-48f2-a6d9-29888f579040" CreationDate="2011-04-02T02:56:26.293" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;wok&gt;&lt;stove&gt;&lt;gas&gt;" />
  <row Id="28607" PostHistoryTypeId="6" PostId="13659" RevisionGUID="60887ebd-46dd-4c89-a4b3-8659a38707bb" CreationDate="2011-04-02T02:57:07.103" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;flour&gt;&lt;breadmaking&gt;" />
  <row Id="28608" PostHistoryTypeId="25" PostId="13666" RevisionGUID="3d981751-7bf4-4d02-b6dd-8ef333049e3b" CreationDate="2011-04-02T05:48:39.760" Comment="http://twitter.com/#!/StackCooking/status/54057637108658176" />
  <row Id="28609" PostHistoryTypeId="25" PostId="13659" RevisionGUID="4554614b-829c-4928-be5c-8172643ea088" CreationDate="2011-04-02T08:48:39.617" Comment="http://twitter.com/#!/StackCooking/status/54102935189204992" />
  <row Id="28610" PostHistoryTypeId="2" PostId="13678" RevisionGUID="d2097671-ab36-4596-a040-d3cbba41c091" CreationDate="2011-04-02T14:00:54.720" UserId="15" Text="I do not have any information on the change itself, but neither does that claim in Wikipedia.&#xD;&#xA;&#xD;&#xA;However, I would refer you to the [discussion page of lentil's](http://en.wikipedia.org/wiki/Talk:Lentil) and read over the community's discussion regarding the article's nutrition claims generally. They are not pleased with many of the claims, and have been active in moderating it. Also of note, the claim has no citation.&#xD;&#xA;&#xD;&#xA;Upon my reading, I would not take for granted that the minor act of sprouting in water changes nutritional value substantially, especially as compared to deep-frying them or other processes.&#xD;&#xA;&#xD;&#xA;That said, you might refer to [the sprouting article](http://en.wikipedia.org/wiki/Sprouting#Nutritional_information):&#xD;&#xA;&#xD;&#xA;&gt; Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow.[2][citation needed] These nutrients are essential for human health. To clarify, the nutritional changes upon germination &amp; sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”" />
  <row Id="28611" PostHistoryTypeId="5" PostId="13678" RevisionGUID="bde02362-7c74-4557-ad64-d24e8ff42397" CreationDate="2011-04-02T14:06:38.910" UserId="15" Comment="added 19 characters in body" Text="I do not have any information on the change itself, but neither does that claim in Wikipedia.&#xD;&#xA;&#xD;&#xA;However, I would refer you to the [discussion page of lentil's](http://en.wikipedia.org/wiki/Talk:Lentil) and read over the community's discussion regarding the article's nutrition claims generally. They are not pleased with many of the claims, and have been active in moderating it. Also of note, the claim has no citation.&#xD;&#xA;&#xD;&#xA;Upon my reading, I would not take for granted that the minor act of sprouting in water changes nutritional value substantially, especially as compared to deep-frying them or other processes.&#xD;&#xA;&#xD;&#xA;That said, you might refer to [the sprouting article](http://en.wikipedia.org/wiki/Sprouting#Nutritional_information):&#xD;&#xA;&#xD;&#xA;&gt; Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow.[2][**citation needed**][-mfg emphasis] These nutrients are essential for human health. To clarify, the nutritional changes upon germination &amp; sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”" />
  <row Id="28612" PostHistoryTypeId="5" PostId="13678" RevisionGUID="84056ee4-7891-4a05-85da-bb541941cc64" CreationDate="2011-04-02T14:12:19.170" UserId="15" Comment="finished" Text="I do not have any information on the change itself, but neither does that claim in Wikipedia.&#xD;&#xA;&#xD;&#xA;However, I would refer you to the [discussion page of lentil's](http://en.wikipedia.org/wiki/Talk:Lentil) and read over the community's discussion regarding the article's nutrition claims generally. They are not pleased with many of the claims, and have been active in moderating it. Also of note, the claim has no citation.&#xD;&#xA;&#xD;&#xA;Upon my reading, I would not take for granted that the minor act of sprouting in water changes nutritional value substantially, especially as compared to deep-frying them or other processes.&#xD;&#xA;&#xD;&#xA;That said, you might refer to [the general sprouting article](http://en.wikipedia.org/wiki/Sprouting#Nutritional_information):&#xD;&#xA;&#xD;&#xA;&gt; These nutrients are essential for human health. To clarify, the nutritional changes upon germination &amp; sprouting have been summarized below. Chavan and Kadam (1989) concluded that - “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents and breakdown of nutritionally undesirable constituents.”&#xD;&#xA;&#xD;&#xA;It goes on to explain that, according to studies done by Chavan &amp; Kadam (1989), Cuddeford (1989) and Shippard (2005), changes during the sprouting process result in:&#xD;&#xA;&#xD;&#xA; - Increases in protein quality&#xD;&#xA; - Increases in crude fiber content&#xD;&#xA; - Increases in essential fatty acids&#xD;&#xA; - Increases in vitamin content&#xD;&#xA;&#xD;&#xA;The article cites a claim from the Shipard (2005) study: &quot;“When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”" />
  <row Id="28613" PostHistoryTypeId="25" PostId="13563" RevisionGUID="300987b7-cd71-444e-8dbf-736a4b6e7cd7" CreationDate="2011-04-02T14:48:39.623" Comment="http://twitter.com/#!/StackCooking/status/54193532038168576" />
  <row Id="28614" PostHistoryTypeId="2" PostId="13679" RevisionGUID="57cff3ab-b56a-46a7-8bc8-cfe34654f439" CreationDate="2011-04-02T15:11:24.937" UserId="2480" Text="How would you adapt a brownie recipe to a two-bite cupcake size? &#xD;&#xA;Additional constraint, I usually bake with whole wheat flower, and try to reduce butter in favor of apple-sauce, olive oil and coconut oil. Eggs are fine.&#xD;&#xA;Thanks for reading." />
  <row Id="28615" PostHistoryTypeId="1" PostId="13679" RevisionGUID="57cff3ab-b56a-46a7-8bc8-cfe34654f439" CreationDate="2011-04-02T15:11:24.937" UserId="2480" Text="How would you adapt a brownie recipe to a two-bite cupcake size?" />
  <row Id="28616" PostHistoryTypeId="3" PostId="13679" RevisionGUID="57cff3ab-b56a-46a7-8bc8-cfe34654f439" CreationDate="2011-04-02T15:11:24.937" UserId="2480" Text="&lt;baking&gt;&lt;vegetarian&gt;&lt;brownies&gt;&lt;cupcakes&gt;" />
  <row Id="28617" PostHistoryTypeId="2" PostId="13680" RevisionGUID="1e97c568-7b7f-4110-aa78-4553cf56e672" CreationDate="2011-04-02T15:26:09.123" UserId="5525" Text="I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole leaves." />
  <row Id="28618" PostHistoryTypeId="1" PostId="13680" RevisionGUID="1e97c568-7b7f-4110-aa78-4553cf56e672" CreationDate="2011-04-02T15:26:09.123" UserId="5525" Text="Why does my chard taste bitter when I cook it?" />
  <row Id="28619" PostHistoryTypeId="3" PostId="13680" RevisionGUID="1e97c568-7b7f-4110-aa78-4553cf56e672" CreationDate="2011-04-02T15:26:09.123" UserId="5525" Text="&lt;vegetables&gt;" />
  <row Id="28620" PostHistoryTypeId="5" PostId="13679" RevisionGUID="41a0a7b8-5352-4de6-9e60-8437f7125992" CreationDate="2011-04-02T15:44:08.860" UserId="2480" Comment="edited body; edited tags" Text="How would you adapt a brownie recipe to a two-bite cupcake size? &#xD;&#xA;Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in favor of apple-sauce, olive oil and coconut oil. Eggs are fine.&#xD;&#xA;Thanks for reading." />
  <row Id="28621" PostHistoryTypeId="6" PostId="13679" RevisionGUID="41a0a7b8-5352-4de6-9e60-8437f7125992" CreationDate="2011-04-02T15:44:08.860" UserId="2480" Comment="edited body; edited tags" Text="&lt;baking&gt;&lt;brownies&gt;&lt;cupcakes&gt;" />
  <row Id="28622" PostHistoryTypeId="2" PostId="13681" RevisionGUID="9e61d75e-0e33-4838-9a74-d75ef4b82bcf" CreationDate="2011-04-02T15:50:38.960" UserId="41" Text="Your chard most likely tastes bitter because *chard is bitter*.  You can't really change that with cooking technique alone, but you can:&#xD;&#xA;&#xD;&#xA;  * Use older chard, which tends to be markedly less bitter than the young chard you're using;&#xD;&#xA;  * Avoid *bringing out* the bitterness, by cooking at lower heat;&#xD;&#xA;  * Mute any remaining bitterness with salt, which is pretty common for leafy greens." />
  <row Id="28623" PostHistoryTypeId="2" PostId="13682" RevisionGUID="7f7a0a20-0bf0-46f1-be78-0e36ee5e8a71" CreationDate="2011-04-02T16:21:51.000" UserId="45" Text="OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dairy (yogurt is fine, milk and cream are not), only honey and maybe palm sugar as sweeteners, eggs are fine, nuts are fine, raw coconut oil is fine. &#xD;&#xA;&#xD;&#xA;I'm thinking it might be possible to combine full-fat yogurt, strained perhaps, with egg yolks and honey, bring it up to 170 to make a custard, then chill, to get something that would freeze acceptably in a standard home ice cream machine. &#xD;&#xA;&#xD;&#xA;Any suggestions? Would this work? I'd think it would taste good, especially with some chopped almonds and berries mixed in, but I'm worried about texture. What issues will I have with using honey as the sole sweetener? Will there be enough fat in the yogurt? " />
  <row Id="28624" PostHistoryTypeId="1" PostId="13682" RevisionGUID="7f7a0a20-0bf0-46f1-be78-0e36ee5e8a71" CreationDate="2011-04-02T16:21:51.000" UserId="45" Text="How would I make a Paleo yogurt-based frozen custard?" />
  <row Id="28625" PostHistoryTypeId="3" PostId="13682" RevisionGUID="7f7a0a20-0bf0-46f1-be78-0e36ee5e8a71" CreationDate="2011-04-02T16:21:51.000" UserId="45" Text="&lt;ice-cream&gt;&lt;honey&gt;&lt;paleo&gt;" />
  <row Id="28626" PostHistoryTypeId="6" PostId="13682" RevisionGUID="d307c09f-ec43-45a4-9adb-537f27d33134" CreationDate="2011-04-02T16:50:48.587" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;ice-cream&gt;&lt;yogurt&gt;&lt;honey&gt;&lt;custard&gt;" />
  <row Id="28627" PostHistoryTypeId="2" PostId="13683" RevisionGUID="1693cb27-d972-4a6c-ba1f-b0e48f17fe96" CreationDate="2011-04-02T17:05:48.267" UserId="2001" Text="Frozen yogurt made with full fat yogurt is very creamy and full flavored. You might find that the eggs are unnecessary.&#xD;&#xA;&#xD;&#xA;If you do do the custard watch you temperature carefully as yogurt curdles easily when it is heated. If you have a lot of fat in the yogurt then it will be resistant to curdling otherwise you can take out some insurance by mixing in a little bit of corn starch- if that is allowed.&#xD;&#xA;&#xD;&#xA;Honey is perfectly fine and many frozen yogurt recipes call for it." />
  <row Id="28628" PostHistoryTypeId="25" PostId="13680" RevisionGUID="7f8b7c2e-38dc-46b2-9de7-cd3b93cdd479" CreationDate="2011-04-02T17:48:39.480" Comment="http://twitter.com/#!/StackCooking/status/54238830051606528" />
  <row Id="28629" PostHistoryTypeId="4" PostId="13663" RevisionGUID="78879b27-f4f4-4c5e-a7fb-2b666e7b9028" CreationDate="2011-04-02T19:40:44.187" UserId="45" Comment="changed &quot;oven&quot; (used for baking) to &quot;range&quot; (used for frying, sauteeing, and simmering)" Text="What pots work the best on electric ranges to sautee, fry and simmer?" />
  <row Id="28630" PostHistoryTypeId="24" PostId="13663" RevisionGUID="78879b27-f4f4-4c5e-a7fb-2b666e7b9028" CreationDate="2011-04-02T19:40:44.187" Comment="Proposed by 45 approved by 60 edit id of 70" />
  <row Id="28631" PostHistoryTypeId="2" PostId="13684" RevisionGUID="a325944c-2c76-4de6-b3d5-c82e41095277" CreationDate="2011-04-02T20:19:51.273" UserId="304" Text="My favourite chard technique is to start by sauteeing chopped onion in olive oil until it is starting to brown, then adding chard with the rinsing water clinging to it, and putting the lid on. I then turn off the heat. The combination of lower heat and the sweetness of onion and olive oil means that the result is only slightly bitter, just how I like it." />
  <row Id="28632" PostHistoryTypeId="2" PostId="13685" RevisionGUID="6033579f-46f7-434c-b104-da3a33245fc1" CreationDate="2011-04-02T21:54:10.600" UserId="5529" Text="So my oven's thermostat is wildly inaccurate. Case in point: I was roasting some potatoes and squash with the oven set to 350F, but the oven thermometer read 600. It's not usually that bad, but it's also not uncommon for the oven's temperature to be off by 100 degrees. What can I do about this? I'm burning a lot of food, and my neighbors don't appreciate how often the smoke alarm goes off.&#xD;&#xA;&#xD;&#xA;I've tried just getting used it it, but the inaccuracies are not predictable. Sometimes setting the oven at 350 gets me 375-400, other times (like today) it's much more.&#xD;&#xA;&#xD;&#xA;Does the placement of the thermometer affect the reading? That is, could the thermometer be reading extra-hot because I put it in the wrong spot? I have it up close to the door, and it hangs down closer to the heating elements than the food (but still 3-4&quot; above the elements).&#xD;&#xA;&#xD;&#xA;Also, I heard somewhere that the way you arrange trays &amp; dishes in the oven affects the ability of the oven's thermostat to do its job. Can someone clue me in on that.&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="28633" PostHistoryTypeId="1" PostId="13685" RevisionGUID="6033579f-46f7-434c-b104-da3a33245fc1" CreationDate="2011-04-02T21:54:10.600" UserId="5529" Text="How to deal with an inaccurate oven thermostat" />
  <row Id="28634" PostHistoryTypeId="3" PostId="13685" RevisionGUID="6033579f-46f7-434c-b104-da3a33245fc1" CreationDate="2011-04-02T21:54:10.600" UserId="5529" Text="&lt;oven&gt;" />
  <row Id="28635" PostHistoryTypeId="5" PostId="13664" RevisionGUID="414cb1f1-afd4-42b3-a615-60bf4ecc256c" CreationDate="2011-04-02T22:11:57.503" UserId="2001" Comment="Used the wrong 'its'- what a loser." Text="Although similar, spelt has more protein and less starch than wheat flour.&#xD;&#xA;http://en.wikipedia.org/wiki/Wheat#Nutrition&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Spelt#Nutrition&#xD;&#xA;&#xD;&#xA;This means that it will create a great structure but won't absorb as much liquid. This would result in exactly what you saw- it was sticky from water and protein and too loose to hold its shape but baked with a good crust.&#xD;&#xA;&#xD;&#xA;The recipes I have seen use a mixture of flours that includes spelt.&#xD;&#xA;&#xD;&#xA;Try adding less water. " />
  <row Id="28636" PostHistoryTypeId="2" PostId="13686" RevisionGUID="094a139a-7f14-4f1a-9200-478de08620db" CreationDate="2011-04-02T22:16:36.830" UserId="5530" Text="I am trying to cook hamburgers in a 12&quot; pan on my stovetop. I am attempting to replicate some hamburgers I have had at a &quot;local&quot; place around here (read: 1.5 hours away), where the burgers are not well-formed patties but kind've jagged patties that get nice and crisp and also are relatively thin and spread out, cooked by the burgermeister on a large commercial griddle.&#xD;&#xA;&#xD;&#xA;My question is, what temperature should I use for with this type of burger? My thought is that I will roll out 1/3 lb balls of 80/20, flatten out on the pan with a spatula, roughen up a little, then let cook until done. At some point, I'll add some cheese (monterey jack or muenster, no comments on the cheese!).&#xD;&#xA;&#xD;&#xA;What I'd like is a bit of meaty flavor, greasy of course, but also crunchy to a degree (but not a lot). Should I pre-oil my pan?&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;Jared" />
  <row Id="28637" PostHistoryTypeId="1" PostId="13686" RevisionGUID="094a139a-7f14-4f1a-9200-478de08620db" CreationDate="2011-04-02T22:16:36.830" UserId="5530" Text="Pan-fried hamburgers, what tempurature?" />
  <row Id="28638" PostHistoryTypeId="3" PostId="13686" RevisionGUID="094a139a-7f14-4f1a-9200-478de08620db" CreationDate="2011-04-02T22:16:36.830" UserId="5530" Text="&lt;pan&gt;&lt;hamburgers&gt;" />
  <row Id="28639" PostHistoryTypeId="2" PostId="13687" RevisionGUID="c9eff9fd-43ee-4057-9703-a3bfe0fc9061" CreationDate="2011-04-02T22:45:49.020" UserId="641" Text="For a thin patty, I'd go for a fairly high temp. Medium-high. You need a three step approach. 1. Make sure the pan is hot by shaking a drop of water in the pan. If it evaporates immediately then it's hot. 2. Put some oil in the pan (just coat the bottom). 3. Make sure the oil is hot. When you swirl the pan around and the oil shows ripples, it's hot. Then add the burgers.&#xD;&#xA;&#xD;&#xA;The oil is needed for heat transfer." />
  <row Id="28640" PostHistoryTypeId="2" PostId="13688" RevisionGUID="60a48219-a868-4d0d-9614-cc6bfb7e5d0b" CreationDate="2011-04-02T22:55:01.760" UserId="3478" Text="Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bacteria away or is there a different way I should be cleaning my hands?" />
  <row Id="28641" PostHistoryTypeId="1" PostId="13688" RevisionGUID="60a48219-a868-4d0d-9614-cc6bfb7e5d0b" CreationDate="2011-04-02T22:55:01.760" UserId="3478" Text="How do you properly wash hands after dealing with raw chicken?" />
  <row Id="28642" PostHistoryTypeId="3" PostId="13688" RevisionGUID="60a48219-a868-4d0d-9614-cc6bfb7e5d0b" CreationDate="2011-04-02T22:55:01.760" UserId="3478" Text="&lt;chicken&gt;&lt;raw-meat&gt;&lt;washing&gt;" />
  <row Id="28643" PostHistoryTypeId="25" PostId="13686" RevisionGUID="9d311483-4b76-45a8-afc7-d0b4380ba38b" CreationDate="2011-04-02T23:48:39.607" Comment="http://twitter.com/#!/StackCooking/status/54329427538096128" />
  <row Id="28644" PostHistoryTypeId="2" PostId="13689" RevisionGUID="7607e4c7-b33f-476b-97b9-b457f71e96be" CreationDate="2011-04-03T00:19:50.327" UserId="5533" Text="A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;Preparation Method 	Percent of Alcohol Retained&#xD;&#xA;alcohol added to boiling liquid &amp; removed from heat 	85%&#xD;&#xA;alcohol flamed 	75%&#xD;&#xA;no heat, stored overnight 	70%&#xD;&#xA;baked, 25 minutes, alcohol not stirred into mixture 	45%&#xD;&#xA;baked/simmered, alcohol stirred into mixture: 	 &#xD;&#xA;&#xD;&#xA;    * 15 minutes&#xD;&#xA;&#xD;&#xA;	40%&#xD;&#xA;&#xD;&#xA;    * 30 minutes&#xD;&#xA;&#xD;&#xA;	35%&#xD;&#xA;&#xD;&#xA;    * 1 hour&#xD;&#xA;&#xD;&#xA;	25%&#xD;&#xA;&#xD;&#xA;    * 1.5 hours&#xD;&#xA;&#xD;&#xA;	20%&#xD;&#xA;&#xD;&#xA;    * 2 hours&#xD;&#xA;&#xD;&#xA;	10%&#xD;&#xA;&#xD;&#xA;    * 2.5 hours&#xD;&#xA;&#xD;&#xA;	5%" />
  <row Id="28645" PostHistoryTypeId="2" PostId="13690" RevisionGUID="75d13539-19cd-4f67-afd0-7cb6882838cf" CreationDate="2011-04-03T00:20:37.550" UserId="3972" Text="As I recall from all my food safety training: to properly wash your hands, wet them with warm water, apply soap, scrub all over your hands and in between your fingers for 20 seconds and rinse.  That should thoroughly remove the bad bacteria and any other debris clinging to your hands.  That should be all you need." />
  <row Id="28646" PostHistoryTypeId="5" PostId="1085" RevisionGUID="a1da738b-e1a2-4d5e-ac9d-ba98e4d77d91" CreationDate="2011-04-03T00:46:32.767" UserId="3418" Comment="corrected definition" Text="Fermentation is simply a metabolic reaction that occurs in the absence of oxygen. &#xD;&#xA;&#xD;&#xA;In food, the process usually outputs lactic acid which produces some sourness. This process is generally carried out by yeast or bacteria. &#xD;&#xA;&#xD;&#xA;One of the simplest fermentation you can get at home is yogurt. Kefir is also an easy one. Bread and cheese are also fermented and can be made at home. There are also fermented meat products such as salami but require a little bit more effort.&#xD;&#xA;&#xD;&#xA;There are some types of pickles made using fermentation. One of them is [Sauerkraut][1] which is a sour cabbage pickle.&#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Sauerkraut" />
  <row Id="28647" PostHistoryTypeId="2" PostId="13691" RevisionGUID="5aaa673d-9477-4cc1-95d8-f946a9e4dbe9" CreationDate="2011-04-03T01:10:53.727" UserId="5455" Text="Homemade  [Crème fraiche][1] is tasty and pretty easy to make.&#xD;&#xA;For an extra kick, you can crumble some blue cheese into the cream, and let its fungus compete with the bacteria from the butterkmilk.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cr%C3%A8me_fraiche" />
  <row Id="28648" PostHistoryTypeId="2" PostId="13692" RevisionGUID="8b77b3ee-e5d3-454a-bdb7-214ab048f4d8" CreationDate="2011-04-03T01:49:49.367" UserId="5535" Text="If I make a frozen meal and then save the leftovers in the refrigerator, is it OK to reheat it the next day in the microwave? Since it's already been frozen (or freeze dried, whatever they do), it seems like it may not be the best thing to do. Thanks!&#xD;&#xA;&#xD;&#xA;And I realize this is hardly &quot;cooking&quot;, but I figure it loosely fits under the site's umbrella." />
  <row Id="28649" PostHistoryTypeId="1" PostId="13692" RevisionGUID="8b77b3ee-e5d3-454a-bdb7-214ab048f4d8" CreationDate="2011-04-03T01:49:49.367" UserId="5535" Text="Is it acceptable to reheat frozen food?" />
  <row Id="28650" PostHistoryTypeId="3" PostId="13692" RevisionGUID="8b77b3ee-e5d3-454a-bdb7-214ab048f4d8" CreationDate="2011-04-03T01:49:49.367" UserId="5535" Text="&lt;reheating&gt;" />
  <row Id="28651" PostHistoryTypeId="25" PostId="13688" RevisionGUID="9be888ea-5321-4330-9466-8e5ea2a64a9c" CreationDate="2011-04-03T02:48:39.627" Comment="http://twitter.com/#!/StackCooking/status/54374726361038848" />
  <row Id="28652" PostHistoryTypeId="25" PostId="13685" RevisionGUID="fdb39a9e-16d3-4b77-add4-77412d8ec30e" CreationDate="2011-04-03T05:48:39.623" Comment="http://twitter.com/#!/StackCooking/status/54420024651300865" />
  <row Id="28653" PostHistoryTypeId="2" PostId="13693" RevisionGUID="893606b4-6e0e-4874-b872-a1296aec789c" CreationDate="2011-04-03T06:38:26.847" UserId="5524" Text="If you mean like a potpie or a tv dinner? Yes your fine go for it. &#xD;&#xA;&#xD;&#xA;If your really worried about it here is the rule. (been a few years since I took serveSafe)&#xD;&#xA;&#xD;&#xA;When reheating foods you want the internal temperature to reach 165 degrees F. for 15 seconds. In practice (at home NOT at the restaurant) just get it nice and hot.&#xD;&#xA;&#xD;&#xA;Note: Homemade foods generally need to be carefully reheated but not frozen dinners etc. They cook them pretty good at the factory." />
  <row Id="28654" PostHistoryTypeId="2" PostId="13694" RevisionGUID="1cc09203-31a9-4267-83a5-0598b7971ce6" CreationDate="2011-04-03T06:48:54.650" UserId="5524" Text="It sounds like the oven needs desperately to be looked at. Please have someone check it out before a fire starts!!!!&#xD;&#xA;&#xD;&#xA;The thermometer placement isn't a huge concern. It should be near the middle for general use (top to bottom) and off to the side. Or if you prefer you can just hang the thing in the middle. As long as you can always safely see it it should be fine. If your coils are on the side and not top and bottom put it in the center (where the window would normally be)&#xD;&#xA;&#xD;&#xA;Really though I can't stress it enough. If your setting it to 350 and sometimes it is temperature x and sometimes it is temperature x + 100 then you really need to have it looked at before it gets worse.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28655" PostHistoryTypeId="4" PostId="13686" RevisionGUID="eabb5afe-7fbc-481d-a0eb-5a2b08c38877" CreationDate="2011-04-03T06:51:15.347" UserId="4777" Comment="mis-spelling in title" Text="Pan-fried hamburgers, what temperature?" />
  <row Id="28656" PostHistoryTypeId="24" PostId="13686" RevisionGUID="eabb5afe-7fbc-481d-a0eb-5a2b08c38877" CreationDate="2011-04-03T06:51:15.347" Comment="Proposed by 4777 approved by 60 edit id of 71" />
  <row Id="28657" PostHistoryTypeId="25" PostId="13692" RevisionGUID="254cda08-ef0f-4ca1-a30a-20905448db3a" CreationDate="2011-04-03T08:48:39.823" Comment="http://twitter.com/#!/StackCooking/status/54465324225015808" />
  <row Id="28658" PostHistoryTypeId="25" PostId="13682" RevisionGUID="c2210868-4bd5-4954-b80d-9b15806d3146" CreationDate="2011-04-03T11:48:39.650" Comment="http://twitter.com/#!/StackCooking/status/54510621999378432" />
  <row Id="28659" PostHistoryTypeId="5" PostId="13346" RevisionGUID="87eecc7f-6c4f-4f75-8b79-ea436222fc01" CreationDate="2011-04-03T15:13:21.753" UserId="5372" Comment="deleted 165 characters in body" Text="Cashews are much cheaper than pine nuts when bought in large quantities.&#xD;&#xA;&#xD;&#xA;I usually make my own pesto (from pine nuts, though) and I'd recommend almonds or cashews (depending where you get them), cashews if you want a more subtle taste." />
  <row Id="28660" PostHistoryTypeId="5" PostId="13690" RevisionGUID="23747f10-8214-438c-a57a-95903ba95a6e" CreationDate="2011-04-03T16:16:27.853" UserId="446" Comment="added water temp to answer" Text="As I recall from all my food safety training: to properly wash your hands, wet them with warm water (at least 100 F), apply soap, scrub all over your hands and in between your fingers for 20 seconds and rinse.  That should thoroughly remove the bad bacteria and any other debris clinging to your hands.  That should be all you need." />
  <row Id="28661" PostHistoryTypeId="25" PostId="13608" RevisionGUID="7baf15f2-4386-403f-b3e1-91c9e3d1719b" CreationDate="2011-04-03T17:48:39.533" Comment="http://twitter.com/#!/StackCooking/status/54601218688954368" />
  <row Id="28662" PostHistoryTypeId="2" PostId="13695" RevisionGUID="068480c5-778c-4702-905d-49361bbb6fde" CreationDate="2011-04-03T20:33:56.907" UserId="5455" Text="I've used sunflower seeds in my home-made pesto for ages.&#xD;&#xA;Salted or not as you prefer, they add the right little bit of crunch at a fraction of the cost of pine nuts." />
  <row Id="28663" PostHistoryTypeId="2" PostId="13696" RevisionGUID="5522c199-8006-4f74-8f26-66cd8943c8c8" CreationDate="2011-04-03T20:42:18.587" UserId="5455" Text="Likely you've a bad thermocouple (temperature sensor).&#xD;&#xA;On some ovens this is a do it yourself repair. On others it is not.&#xD;&#xA;&#xD;&#xA;[oven &quot;defective thermocouple&quot; replace][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?q=oven%20thrmocouple%20replace&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a#sclient=psy&amp;hl=en&amp;client=firefox-a&amp;hs=zxU&amp;rls=org.mozilla:en-US:official&amp;q=oven%20%22defective%20thermocouple%22%20replace&amp;aq=f&amp;aqi=&amp;aql=&amp;oq=&amp;pbx=1&amp;bav=on.2,or.r_gc.r_pw.&amp;fp=a8c59244923003d0" />
  <row Id="28664" PostHistoryTypeId="25" PostId="13585" RevisionGUID="693356aa-d207-4f9b-923a-3653c474bef8" CreationDate="2011-04-03T20:48:39.820" Comment="http://twitter.com/#!/StackCooking/status/54646518011019265" />
  <row Id="28665" PostHistoryTypeId="2" PostId="13697" RevisionGUID="96026352-e718-440d-93a4-4a4719de0370" CreationDate="2011-04-03T20:48:57.150" UserId="3929" Text="I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its initial form.&#xD;&#xA;&#xD;&#xA;Any ideas?" />
  <row Id="28666" PostHistoryTypeId="1" PostId="13697" RevisionGUID="96026352-e718-440d-93a4-4a4719de0370" CreationDate="2011-04-03T20:48:57.150" UserId="3929" Text="How to prevent pizza dough from streching back." />
  <row Id="28667" PostHistoryTypeId="3" PostId="13697" RevisionGUID="96026352-e718-440d-93a4-4a4719de0370" CreationDate="2011-04-03T20:48:57.150" UserId="3929" Text="&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="28668" PostHistoryTypeId="2" PostId="13698" RevisionGUID="dbdb9df3-599d-4b43-997e-3263975d0764" CreationDate="2011-04-03T20:49:43.530" UserId="5540" Text="From what i understand, NEW pans come coated with a wax or lacquer to prevent them from rusting after manufacture. The boiled potato peel water removes this layer. You do not need to fry them, just bring them to light boil in the pan and then after about 15 mins, use the hot potato peel water to wash the pan surfaces. You then rinse and dry the pan and then start seasoning protocol." />
  <row Id="28669" PostHistoryTypeId="5" PostId="13698" RevisionGUID="ed7925bb-1362-45c9-a889-dfa6f4d9afb1" CreationDate="2011-04-03T20:55:32.387" UserId="5540" Comment="Added &quot;rinse in very hot water&quot; as described in directions from new de Buyer steel pan" Text="From what i understand, NEW pans come coated with a wax or lacquer to prevent them from rusting after manufacture. The boiled potato peel water removes this layer. You do not need to fry them, just bring them to light boil in the pan and then after about 15 mins, use the hot potato peel water to wash the pan surfaces. You then rinse the pan &quot;in very hot water&quot; and then dry the pan and start your seasoning protocol." />
  <row Id="28670" PostHistoryTypeId="2" PostId="13699" RevisionGUID="509b0a15-c091-481e-a011-f28047f0d2ed" CreationDate="2011-04-03T21:04:29.987" UserId="5541" Text="I use stainless steel pots on an induction cooker for boiling water for preparing food for an infant. I use bottled and supposedly clear and soft water.&#xD;&#xA;&#xD;&#xA;When I pour the water into the pot it is crystal clear. I noticed that after boiling it's not that clear anymore. It's somewhat muddy and has visible whitish deposits.&#xD;&#xA;&#xD;&#xA;I also noticed that there are white round spots on the bottom of the pot. When the water is boiling, apparently those spots are where the bubbles appear. I bought a brand new and not-so-cheap pot today and after the first use the same spots appeared.&#xD;&#xA;&#xD;&#xA;I am not absolutely sure, but I think the two issues are related.&#xD;&#xA;&#xD;&#xA;What is happening? How to prevent it? All I'm interested in is boiling water that is as clear after boiling as it was before." />
  <row Id="28671" PostHistoryTypeId="1" PostId="13699" RevisionGUID="509b0a15-c091-481e-a011-f28047f0d2ed" CreationDate="2011-04-03T21:04:29.987" UserId="5541" Text="White stains &amp; muddy deposits in stainless steel pots" />
  <row Id="28672" PostHistoryTypeId="3" PostId="13699" RevisionGUID="509b0a15-c091-481e-a011-f28047f0d2ed" CreationDate="2011-04-03T21:04:29.987" UserId="5541" Text="&lt;equipment&gt;&lt;stainless-steel&gt;&lt;pot&gt;" />
  <row Id="28673" PostHistoryTypeId="2" PostId="13700" RevisionGUID="b1d4c454-73bb-424b-bd5e-2f2a5079a9d0" CreationDate="2011-04-03T21:59:39.627" UserDisplayName="daniel" Text="Boiling water leads to evaporation, which leads to concentration of anything dissolved in the water (and there will, unless your water is distilled, always be something dissolved in it); that concentration can lead the water to be supersaturated and for trace minerals to precipitate out of solution. If you are getting water from your municipal mains, chances are it's perfectly safe either way.&#xD;&#xA;&#xD;&#xA;The appearance of 'muddiness,' however, seems very weird to me. Water can't become muddy on its own; by 'muddy' do you mean 'cloudy'? " />
  <row Id="28674" PostHistoryTypeId="2" PostId="13701" RevisionGUID="6d2ae028-5869-4499-a7bb-9bf0f2a96e11" CreationDate="2011-04-03T22:01:40.563" UserDisplayName="daniel" Text="Funny enough I was until recently working under a certified pizzaiolo. Are you allowing it to rest properly? How long are you kneading it for? What is your method for shaping your dough?" />
  <row Id="28675" PostHistoryTypeId="2" PostId="13702" RevisionGUID="f3ff26d4-c115-4e50-8108-585896a142ce" CreationDate="2011-04-03T22:56:57.173" UserId="5455" Text="Your bottled and supposedly soft water isn't soft. Perhaps the manufacturer even adds Calcium to it? [Some brands are high in Calcium.][1]&#xD;&#xA;&#xD;&#xA;Those white round spots where bubbles appear are likely mineral deposits. They form nucleation sites for boiling. A dishwasher may not remove them, but a soak in vinegar, followed by a scrub with steel wool will.&#xD;&#xA;Calcium in water is not a problem, but it's odd that you get cloudyness after a short(?) boil. What kind of jars does this water come in, plastic?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chem.duke.edu/~jds/cruise_chem/water/wattap.html" />
  <row Id="28676" PostHistoryTypeId="2" PostId="13703" RevisionGUID="93282fd7-6435-4c36-9762-46984db2cf47" CreationDate="2011-04-03T23:13:01.007" UserId="3479" Text="Brine, brine, brine.  It's the most important thing you can do to maintain the flavor and moistness of this potentially dry meat.  The suggestion above to use a meat thermometer is also vital if you don't want to overcook.  The advantage that you have is that you only have the one type of meat (white) to be concerned about, so you can go for the correct temperature without being concerned that the legs and thighs won't be done.  And remember that your turkey is going to coast up as it rests, so pull it out of the oven when the temperature is 160 F, not 170, and let it coast up to the final desired temperature.  The basting and larding (laying on of bacon) will add flavor and crispness to the skin, but the biggest benefit will be gained by brining.  To recap:&#xD;&#xA;&#xD;&#xA; 1. Brine your turkey.  A cup of salt to a gallon of water, or you can add brown sugar, or you can use vegetable stock, or any of a number of brines that you will find on the internet, but do it.  Brine it.&#xD;&#xA; 2. If you want crispy skin, dry the turkey after brining and let sit in the refrigerator for a while (hour or more).  After that you can butter or lard the skin.&#xD;&#xA; 3. Roast with your favorite technique, either starting low and finishing high temperature oven, or start high and finish low, or, my favorite, run it high the whole time.  Baste if you must, but more than once is probably a waste of time and oven temperature (every time you open the door, you cool your oven). &#xD;&#xA; 4. Use a thermometer.  Take it out at 160F (note that this is for the turkey crown alone).&#xD;&#xA; 5. Let the turkey &quot;rest&quot; a half hour, minimum.  Tent it with foil, but let it sit.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28677" PostHistoryTypeId="5" PostId="13703" RevisionGUID="4a788e88-149a-414c-a036-b76325bad50c" CreationDate="2011-04-03T23:22:11.907" UserId="3479" Comment="added 245 characters in body" Text="Brine, brine, brine.  It's the most important thing you can do to maintain the flavor and moistness of this potentially dry meat.  The suggestion above to use a meat thermometer is also vital if you don't want to overcook.  The advantage that you have is that you only have the one type of meat (white) to be concerned about, so you can go for the correct temperature without being concerned that the legs and thighs won't be done.  And remember that your turkey is going to coast up as it rests, so pull it out of the oven when the temperature is 160 F, not 170, and let it coast up to the final desired temperature.  On the topic of temperature, I think 170 (the &quot;safe&quot; temperature that you'll see everywhere) is WAY too high.  I actually pull my turkey breast out at about 150.  Moist, tender, but slightly pink and that throws some people off.  &#xD;&#xA;The basting and larding (laying on of bacon) will add flavor and crispness to the skin, but the biggest benefit will be gained by brining.  To recap:&#xD;&#xA;&#xD;&#xA; 1. Brine your turkey.  A cup of salt to a gallon of water, or you can add brown sugar, or you can use vegetable stock, or any of a number of brines that you will find on the internet, but do it.  Brine it.&#xD;&#xA; 2. If you want crispy skin, dry the turkey after brining and let sit in the refrigerator for a while (hour or more).  After that you can butter or lard the skin.&#xD;&#xA; 3. Roast with your favorite technique, either starting low and finishing high temperature oven, or start high and finish low, or, my favorite, run it high the whole time.  Baste if you must, but more than once is probably a waste of time and oven temperature (every time you open the door, you cool your oven). &#xD;&#xA; 4. Use a thermometer.  Take it out at 160F (or 150 if you are comfortable with meat that is done less).&#xD;&#xA; 5. Let the turkey &quot;rest&quot; a half hour, minimum.  Tent it with foil, but let it sit.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28678" PostHistoryTypeId="25" PostId="13697" RevisionGUID="ce434ad1-85fc-4d31-80f8-842fd39edff4" CreationDate="2011-04-03T23:48:39.687" Comment="http://twitter.com/#!/StackCooking/status/54691815684706304" />
  <row Id="28679" PostHistoryTypeId="2" PostId="13704" RevisionGUID="4ef41937-2427-4705-8db9-9387310ee0dd" CreationDate="2011-04-04T00:53:43.377" UserId="1707" Text="At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five inch diameter short-bread cookie with a dollop of chocolate frosting in the center. They appear to be a standard fare at every Deli I've visited.&#xD;&#xA;&#xD;&#xA;The thing is, although it is unquestionably a cookie, there isn't anything obviously Chinese about it. So, why the name?" />
  <row Id="28680" PostHistoryTypeId="1" PostId="13704" RevisionGUID="4ef41937-2427-4705-8db9-9387310ee0dd" CreationDate="2011-04-04T00:53:43.377" UserId="1707" Text="Why is it called a &quot;Chinese Cookie&quot;?" />
  <row Id="28681" PostHistoryTypeId="3" PostId="13704" RevisionGUID="4ef41937-2427-4705-8db9-9387310ee0dd" CreationDate="2011-04-04T00:53:43.377" UserId="1707" Text="&lt;cookies&gt;&lt;history&gt;" />
  <row Id="28682" PostHistoryTypeId="2" PostId="13705" RevisionGUID="0be6d2af-170d-41d3-a840-4a8767ea36ec" CreationDate="2011-04-04T02:24:10.383" UserId="5444" Text="Today I have this desperate craving of Orange Popsicle. &#xD;&#xA;&#xD;&#xA;The best I ever had was in Disney World in Florida and the second best was also in florida in a gas station near Daytona Beach. &#xD;&#xA;&#xD;&#xA;I have tried the popsicles sold in grocery stores and most of them weird after taste either bitter or extremely sour. &#xD;&#xA;&#xD;&#xA;I am not looking for cream (creamsicle) or yogurt based. I found some recipes but they use orange juice which I am not sure would have the same result. &#xD;&#xA;&#xD;&#xA;Any help is much appreciated." />
  <row Id="28683" PostHistoryTypeId="1" PostId="13705" RevisionGUID="0be6d2af-170d-41d3-a840-4a8767ea36ec" CreationDate="2011-04-04T02:24:10.383" UserId="5444" Text="Orange Flavor Popsicle" />
  <row Id="28684" PostHistoryTypeId="3" PostId="13705" RevisionGUID="0be6d2af-170d-41d3-a840-4a8767ea36ec" CreationDate="2011-04-04T02:24:10.383" UserId="5444" Text="&lt;ice-cream&gt;" />
  <row Id="28685" PostHistoryTypeId="2" PostId="13706" RevisionGUID="fadcaa6e-5f9e-49d7-be93-ce0c2e13e3c9" CreationDate="2011-04-04T02:48:16.767" UserId="5524" Text="There is not reason for them being called Chinese Cookies. It is just a name. It is just a cookie. (a good one apparently)&#xD;&#xA;" />
  <row Id="28686" PostHistoryTypeId="25" PostId="13705" RevisionGUID="a8170ff9-bb1a-481a-8a24-7758529251fa" CreationDate="2011-04-04T02:48:39.493" Comment="http://twitter.com/#!/StackCooking/status/54737113857527808" />
  <row Id="28687" PostHistoryTypeId="2" PostId="13707" RevisionGUID="76084249-b18e-4769-93bc-00754f28a2db" CreationDate="2011-04-04T03:56:05.230" UserId="5549" Text="I roasted some butternut squash, then stored it in the refrigerator for a few days before I had time to puree it all.  When I pureed it I discovered that it had fermented.  What caused this to happen?  It smelled and looked fine, but the bag I stored it in kept puffing up and it tastes strongly fermented like I added yeast to it." />
  <row Id="28688" PostHistoryTypeId="1" PostId="13707" RevisionGUID="76084249-b18e-4769-93bc-00754f28a2db" CreationDate="2011-04-04T03:56:05.230" UserId="5549" Text="Why did my roasted butternut squash ferment?" />
  <row Id="28689" PostHistoryTypeId="3" PostId="13707" RevisionGUID="76084249-b18e-4769-93bc-00754f28a2db" CreationDate="2011-04-04T03:56:05.230" UserId="5549" Text="&lt;squash&gt;" />
  <row Id="28690" PostHistoryTypeId="5" PostId="12604" RevisionGUID="287bf21e-7e37-4fb8-a799-ed8fc9d0d20b" CreationDate="2011-04-04T04:18:14.937" UserId="5020" Comment="revised, to make it easier for somebody just starting out; added 17 characters in body" Text="This is the last write up on the topic, and it's much simplier:&#xD;&#xA;&#xD;&#xA;For hand pulled noodles you need:&lt;br&gt;&#xD;&#xA;**Bread flour** (wet gluten 29-30%, protein 11%-12%)&lt;br&gt;&#xD;&#xA;45% added water&lt;br&gt;&#xD;&#xA;**1% alkaline solution&lt;br&gt; &#xD;&#xA;kansui powder or (Lye Water + Baking powder) or Peng or Baking Soda&lt;br&gt;**&#xD;&#xA;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;Ingridents (Alkaline solutions)&lt;br&gt;&#xD;&#xA;kansui powder&lt;br&gt;&#xD;&#xA;55% sodium carbonate (Na2CO3), &lt;br&gt;&#xD;&#xA;35% potassium carbonate (K2CO3), &lt;br&gt;&#xD;&#xA;10% sodium biphosphate dodecahydrate (NaHPO3.12H2O) &lt;br&gt;&#xD;&#xA;&lt;br&gt;&#xD;&#xA;Lye Water&lt;br&gt;&#xD;&#xA;potassium carbonate (K2CO3) 74.5% in 100ml&lt;br&gt;&#xD;&#xA;sodium biphosphate  (NaHPO3) 3.4% in 100ml&lt;br&gt;&#xD;&#xA;&lt;br&gt;&#xD;&#xA;Instant ash Peng&lt;br&gt;&#xD;&#xA;sodium carbonate (Na2CO3)  90% &lt;br&gt;&#xD;&#xA;Sodium chloride  (NaCl)    1.15%&lt;br&gt;&#xD;&#xA;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;It is highly recommended if you're going to use bread flour because of its wet gluten content you will need a high alkaline solution. This is why kansui powder is used, it has a ph of 11. If Kansui is not avaliable, use baking powder with lye water. If no lye water is around then use 1% of total mixture in sodium carbonate. If you're using a lower gluten dough like (all purpose flour) then baking powder will do just fine. If you're using cake flour then use baking soda.&#xD;&#xA;&#xD;&#xA;(Remember to put the kansui/baking soda/baking powder/sodium carbonate mix it in with the flour **before** adding water. When pulling a LITTLE bit of the above can be used if the dough becomes too tight.&#xD;&#xA;&#xD;&#xA;The reason why you see soo many receipes on the net is regarding different types of flour wet gluten level. For the receipes that use (cake flour) they use baking soda to break down the gluten within the dough and it will work. Though for plain flour, or regular flour you need to use a higher ph level, but not as much as bread flour, high gluten, hard flour.&#xD;&#xA;&#xD;&#xA;sodium carbonate vs potassium carbonate:&lt;br&gt;&#xD;&#xA;I have not has success with bread flour, plain flour, all purpose flour with potassium carbonate. Even though it increases the ph of the dough it still does not give the dough its stretchability. The Chinese main land uses Instant ash Peng, or Peng. It contains mostly 80% sodium carbonate and 2% sodium chloride (stabling agent). This is the missing ingrident you will need to make hand pulled noodles within sufficient time.&#xD;&#xA;&#xD;&#xA;Why use alkaline solution in the first place?!&#xD;&#xA;The reason for this is, alkaline solution increases water absorption and break down gluten faster. Though if left for longer periods of time will become MORE resistant to stretching over time.&#xD;&#xA;&#xD;&#xA;There currently exists two way to break down gluten. Either leave the dough to rest for 20minutes to 1hr. Or use a alkaline  solution eg.. kansui to increase the speed of the dough development and building/breaking down of gluten.&#xD;&#xA;&#xD;&#xA;So its a measure of economy. You don't want to be waiting 20 minutes for the dough to be ready. Instead you want it asap. So thats why Peng or kansui in Japan mostly use sodium carbonate with hard wheat to speed up this proccess.&#xD;&#xA;&#xD;&#xA;For a non alkaline solution use this tutorial, it will cover all the basics that you will need to learn and you WILL need to use all purpose flour or plain flour. Noodle flour works best:&#xD;&#xA;http://www.dailymotion.com/video/xbmuix_making-traditional-hand-pulled-nood_tech&#xD;&#xA;&#xD;&#xA;In conclusion:&#xD;&#xA;Without sodium carbonate it's possible to have hand pulled noodles with any flour. The down side with using (bread flour) is you will need to kneed the dough for 45 minutes and leave to rest for 2hrs. &#xD;&#xA;&#xD;&#xA;Without sodium carbonate the noodles are harder to pull and I had most success with cutting each strand and going from there from the video." />
  <row Id="28691" PostHistoryTypeId="25" PostId="13707" RevisionGUID="850c85c9-e150-4062-a692-98bdef44569b" CreationDate="2011-04-04T05:48:39.583" Comment="http://twitter.com/#!/StackCooking/status/54782413229932544" />
  <row Id="28692" PostHistoryTypeId="5" PostId="13704" RevisionGUID="005a5737-8a3b-4b97-9727-7f14b2de3ad7" CreationDate="2011-04-04T06:50:09.117" UserId="1707" Comment="Found a link to a photo, added supporting detail." Text="At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five inch diameter short-bread cookie with a dollop of chocolate frosting in the center. They appear to be a standard fare at every Deli I've visited.&#xD;&#xA;&#xD;&#xA;The thing is, although it is unquestionably a cookie, there isn't anything obviously Chinese about it. So, why the name?&#xD;&#xA;&#xD;&#xA;**Update:** [Here's a link][1] to a kosher supplier's product page for their version of this cookie.&#xD;&#xA;&#xD;&#xA;[1]: http://usa.kosher.com/store/kosher-bakery/zomicks-bakery-fresh-baked-goods/cookies-pastries-rugelach/228349-zomicks-kosher-large-chinese-cookies-package-of-2.html&#xD;&#xA;&#xD;&#xA;It is something I've only found in Jewish Deli's. Yesterday it was Langers across from MacArthur Park, but I've also had them from Cantor's on Fairfax, Brent's up in the Valley, and Billy's in Glendale.&#xD;&#xA;&#xD;&#xA;The ingredients label on the wrapper of yesterday's says eggs, cake flour, sugar, shortening, baking powder, baking soda, chocolate." />
  <row Id="28693" PostHistoryTypeId="2" PostId="13708" RevisionGUID="e5d69980-f43e-4d9e-bee6-5481bad124b1" CreationDate="2011-04-04T06:58:50.477" UserId="5020" Text="Baking powder will destroy the gluten strands in hard wheat dough. Use about 1% baking powder to dough weight. Or you can use baking soda.&#xD;&#xA;&#xD;&#xA;Extra note, add the baking powder/baking soda to the flour, then add water. Best result's I had was adding baking powder in the flour then mix it around with your hand. Then slowly start adding water + mixing. You will get a good result, though be careful. Use a small amount of baking powder, too much will kill the yeast." />
  <row Id="28694" PostHistoryTypeId="2" PostId="13709" RevisionGUID="b5cf7a30-026e-4a62-8a2b-c7615cf3dd1d" CreationDate="2011-04-04T08:48:20.183" UserId="446" Text="The way to make a proper griddled hamburger:&#xD;&#xA;&#xD;&#xA;Start with beef that is between 70/30 and 80/20.  You need to use a fatty beef because you are going to be doing a few things that will restrict the amount of juice in the burger and the extra fat will mitigate that.&#xD;&#xA;&#xD;&#xA;Season your beef and roll into balls less than 1/4 of a pound.  Let the size of your patties be determined by the size of your pan, you need them small enough that once you smash you won't be touching the sides of the pan.&#xD;&#xA;&#xD;&#xA;You then want to preheat your pan.  You want your pan to be as hot as possible.  A commercial griddle can range in heat between 375 F and 650 F, so the temp here can vary quite a bit between places, I find hotter aids crust formation and allows the interior stay closer to medium.&#xD;&#xA;&#xD;&#xA;Do not use oil.  I can't stress that enough.  Your beef will put out plenty and oil will fry the burger instead of allowing a seared crust to develop.  &#xD;&#xA;&#xD;&#xA;Place your balls of meat on the pan and smash them flat with a spatula.  You might need a second spatula to remove the patty from the smashing one, as you lack the space space to heat it like you would on a griddle to prevent sticking.  Allow it to cook about two to three minutes, then flip and top with cheese, if desired.  Two more minutes and remove.&#xD;&#xA;&#xD;&#xA;As an added bonus, you can toast/fry some bread in the beef juices to create a patty melt style burger that will be oozing beefy goodness.  You can drop the bread in right after the flip and it will be perfect by the time the patty is done.&#xD;&#xA;" />
  <row Id="28695" PostHistoryTypeId="25" PostId="13699" RevisionGUID="9f612a8f-9208-49e3-80b7-811102a1a942" CreationDate="2011-04-04T08:48:40.243" Comment="http://twitter.com/#!/StackCooking/status/54827713516679168" />
  <row Id="28696" PostHistoryTypeId="2" PostId="13710" RevisionGUID="9e2bf749-9f9b-4d35-baef-c47ca37902f2" CreationDate="2011-04-04T11:40:17.890" UserId="4489" Text="I cured my own corned beef recently, and cooked it sous vide (a la [J. Kenji Lopez Alt][1]). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was unpalatable salty. &#xD;&#xA;&#xD;&#xA;I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions.&#xD;&#xA;&#xD;&#xA; 1. **Too much cure**. The recipe had kosher salt and [pink salt][2]. I substituted [tender quick][3] for pink salt. Perhaps the concentrations are different? Perhaps I don't need both kosher and TQ? I also noticed some of the salt took almost a week to dissolve. Maybe that points to an excessive amount of cure.&#xD;&#xA; 1. **Salt couldn't escape**. I suppose one downside of cooking sous vide in this case is that the salt can't really dissipate as it might otherwise. I did rinse the beef thoroughly before cooking it, but perhaps instead it should be soaked for a while (a few hours perhaps?) in cold water before getting vacpacked and cooked.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Prague_Powder#1&#xD;&#xA;  [3]: http://www.mortonsalt.com/products/meatcuring/tenderquick.html" />
  <row Id="28697" PostHistoryTypeId="1" PostId="13710" RevisionGUID="9e2bf749-9f9b-4d35-baef-c47ca37902f2" CreationDate="2011-04-04T11:40:17.890" UserId="4489" Text="Overly salty corned beef" />
  <row Id="28698" PostHistoryTypeId="3" PostId="13710" RevisionGUID="9e2bf749-9f9b-4d35-baef-c47ca37902f2" CreationDate="2011-04-04T11:40:17.890" UserId="4489" Text="&lt;salt&gt;&lt;corned-beef&gt;" />
  <row Id="28699" PostHistoryTypeId="25" PostId="13704" RevisionGUID="5ebf36d6-a0bf-4ad2-887e-d232753f028a" CreationDate="2011-04-04T11:48:40.627" Comment="http://twitter.com/#!/StackCooking/status/54873014176710656" />
  <row Id="28700" PostHistoryTypeId="2" PostId="13711" RevisionGUID="435796d6-6ad6-4fe4-a18d-67a29ad521c1" CreationDate="2011-04-04T12:17:11.127" UserId="5550" Text="I am relativly new to pizza making... I've made 10 pizzas or so.&#xD;&#xA;I am having trouble understanding the procces the yeast makes it my dough...&#xD;&#xA;I see recipes ranging from 1/2 ts to 2 ts of yeast, the time the dough must sit before going in the oven varies, and all that seems to be insegnificant to me compared to the heat and time it will spend in the oven...&#xD;&#xA;Can anyone explain the science of it to me?&#xD;&#xA;Thanks in advance." />
  <row Id="28701" PostHistoryTypeId="1" PostId="13711" RevisionGUID="435796d6-6ad6-4fe4-a18d-67a29ad521c1" CreationDate="2011-04-04T12:17:11.127" UserId="5550" Text="What is the importance of letting pizza dough sit?" />
  <row Id="28702" PostHistoryTypeId="3" PostId="13711" RevisionGUID="435796d6-6ad6-4fe4-a18d-67a29ad521c1" CreationDate="2011-04-04T12:17:11.127" UserId="5550" Text="&lt;pizza&gt;&lt;dough&gt;&lt;yeast&gt;" />
  <row Id="28703" PostHistoryTypeId="2" PostId="13712" RevisionGUID="25495cba-3929-4917-89f6-2cf4fb2a8bf3" CreationDate="2011-04-04T12:44:31.760" UserId="2391" Text="With most things I would guess you just need to turn it down and be more patient. A heavier pot will heat up slower, but if the hob is too hot food will still burn. If your cooker only does off or too hot it's broken and new pots won't fix it. &#xD;&#xA;&#xD;&#xA;About the rice, do you have the lid on the pot? Rice should steam rather than boil. Best method for rice I've found: &#xD;&#xA;&#xD;&#xA; - Choose the heaviest bottomed pan you have in the right size (raw rice will fill the bottom an inch to 20% of the pan height deep)&#xD;&#xA; - Add salt/seasoning if used&#xD;&#xA; - Cover with boiling water with about a 1/2 inch to an inch over&#xD;&#xA; - Put a properly fitting lid straight on the pot&#xD;&#xA; - Bring to the boil then turn right down until just bubbling (you might see little holes in the rice where the water bubbles)&#xD;&#xA; - Leave until nearly cooked other than checking the bottom doesn't dry out before it's cooked (if it does add a bit more water)&#xD;&#xA; - When it's just al dente, but basically done, drain any water if there is any and fluff up with a fork&#xD;&#xA; - Put back on the lowest possible heat to dry out a little &#xD;&#xA; - Serve" />
  <row Id="28704" PostHistoryTypeId="5" PostId="13711" RevisionGUID="692628a3-70a6-45aa-8d2b-eb19629dff7c" CreationDate="2011-04-04T12:56:20.827" UserId="5550" Comment="added 10 characters in body" Text="I am relatively new to pizza making... I've made 10 pizzas or so.  &#xD;&#xA;I am having trouble understanding the process the yeast makes it my dough...  &#xD;&#xA;I see recipes ranging from 1/2 TS to 2 TS of yeast, the time the dough must sit before going in the oven varies, and all that seems to be insignificant to me compared to the heat and time it will spend in the oven...  &#xD;&#xA;Can anyone explain the science of it to me?  &#xD;&#xA;Thanks in advance. " />
  <row Id="28705" PostHistoryTypeId="5" PostId="13693" RevisionGUID="61aaed15-64ad-408d-9917-0ab20df4b927" CreationDate="2011-04-04T13:10:49.370" UserId="5060" Comment="spelling, grammar" Text="If you mean like a potpie or a TV dinner? Yes you're fine, go for it. &#xD;&#xA;&#xD;&#xA;If you're really worried about it here is the rule. (been a few years since I took serveSafe)&#xD;&#xA;&#xD;&#xA;When reheating foods you want the internal temperature to reach 165 degrees F. for 15 seconds. In practice (at home NOT at the restaurant) just get it nice and hot.&#xD;&#xA;&#xD;&#xA;Note: Homemade foods generally need to be carefully reheated but not frozen dinners etc. They cook them pretty good at the factory." />
  <row Id="28706" PostHistoryTypeId="24" PostId="13693" RevisionGUID="61aaed15-64ad-408d-9917-0ab20df4b927" CreationDate="2011-04-04T13:10:49.370" Comment="Proposed by 5060 approved by 1259 edit id of 72" />
  <row Id="28707" PostHistoryTypeId="2" PostId="13713" RevisionGUID="d1cbcd1a-3f9c-4777-a74e-b0b614ab8a07" CreationDate="2011-04-04T13:16:57.973" UserId="4861" Text="Yeast is a fungus. Yeast eats some of the carbohydrates that are in the dough and turns them into tiny bubbles of gas, which go into the dough and make it rise. A lot of dough uses yeast to make it rise to make it less hard, easier to roll out, and easier to chew.&#xD;&#xA;&#xD;&#xA; The kind of yeast that comes in the packet needs a little time to activate (it sort of hibernates in there) and warm up, but too much heat will kill it, which is why it needs time to rise before you put it in the oven. " />
  <row Id="28708" PostHistoryTypeId="2" PostId="13714" RevisionGUID="97b5d3ec-e28f-49e1-aff5-f5d93cbfd389" CreationDate="2011-04-04T13:18:40.427" UserId="5485" Text="I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara I get comes from the beans that have just soaked in water overnight and boiled for one or two minutes before grinding. Can I use such okara directly in spreads and other recipes without boiling it or steaming it? Can my body use the proteins and other nutrients?" />
  <row Id="28709" PostHistoryTypeId="1" PostId="13714" RevisionGUID="97b5d3ec-e28f-49e1-aff5-f5d93cbfd389" CreationDate="2011-04-04T13:18:40.427" UserId="5485" Text="Can I use fresh okara without cooking it?" />
  <row Id="28710" PostHistoryTypeId="3" PostId="13714" RevisionGUID="97b5d3ec-e28f-49e1-aff5-f5d93cbfd389" CreationDate="2011-04-04T13:18:40.427" UserId="5485" Text="&lt;nutrition&gt;&lt;soymilk&gt;" />
  <row Id="28711" PostHistoryTypeId="2" PostId="13715" RevisionGUID="8d10aa64-0f01-4182-be47-b19e75d8ad6c" CreationDate="2011-04-04T13:33:34.100" UserId="858" Text="What I've been doing lately is putting a long piece of parchment paper on the peel, assembling the pizza on it, then transferring it to the stone using the parchment paper as sort of a conveyor belt.&#xD;&#xA;&#xD;&#xA;Basically, the piece of parchment paper is long enough to hang several inches off of the front of the peel.  I hold the handle with my right hand and use my left hand to grab the paper underneath the front end of the peel.  I then hold the front of the peel close to the back of the stone and pull slowly on the parchment paper.  This moves the pizza forwards onto the stone.  Once an inch or so of the pizza is touching the stone, I pull a little more quickly on the parchment paper and pull the peel back at the same time.&#xD;&#xA;&#xD;&#xA;If done correctly, the pizza will transfer perfectly onto the stone.  I do flour up the parchment paper, but not as much as I would flour up the pizza peel since there is less friction.&#xD;&#xA;&#xD;&#xA;As for serving, I serve directly off the stone (good pot holders are essential here, obviously)." />
  <row Id="28712" PostHistoryTypeId="2" PostId="13716" RevisionGUID="dd395f76-a2f2-4a1a-8e9a-1bc5d4a9e87d" CreationDate="2011-04-04T13:52:20.303" UserId="2358" Text="They are drinks and not foods, but I think it's close enough:&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1. [Ginger ale][1] is something I like to make.&#xD;&#xA;&#xD;&#xA;2. Apple Cider and [Apfelwein][2]. Though this one is alcoholic.&#xD;&#xA;&#xD;&#xA;3. Also home-made beer. But this process is more complex.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://biology.clc.uc.edu/fankhauser/Cheese/Ginger_Ale_Ag0.htm&#xD;&#xA;  [2]: http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/" />
  <row Id="28713" PostHistoryTypeId="2" PostId="13717" RevisionGUID="62c83be0-dfea-49a7-be89-2f1be1b28ec9" CreationDate="2011-04-04T13:54:40.490" UserId="5455" Text="Assuming you cooked thoroughly, your squash got innoculated after you took it out of the oven. Was your counter clean? Had you just made bread? What's the history of the storage bag? Did you recently spill yogurt in the fridge?&#xD;&#xA;You've got a source of contamination, and need to think carefully about everything that came in contact with the squash after you pulled it from the oven." />
  <row Id="28714" PostHistoryTypeId="6" PostId="13714" RevisionGUID="5ffb58d3-8fdf-42b1-aeb3-c8af45447c24" CreationDate="2011-04-04T14:10:15.687" UserId="1887" Comment="Created okara tag" Text="&lt;nutrition&gt;&lt;soymilk&gt;&lt;okara&gt;" />
  <row Id="28715" PostHistoryTypeId="2" PostId="13718" RevisionGUID="5470e596-d554-4793-a4fa-2f64296b1eee" CreationDate="2011-04-04T14:30:02.613" UserId="1887" Text="If you already have them, this might work. You can use a [small Pyrex measuring cup][1] (the 1 or 2 cup size) with a handle hooked over the edge of your pot. The type I linked to has a handle that is essentially a hook already, so it might work. &#xD;&#xA;&#xD;&#xA;In addition, have you considered simply letting your bowl rest on the bottom of the pan rather than suspended? (I don't know if it's reasonable, but it might work.)&#xD;&#xA;&#xD;&#xA;I'd also be tempted to see if I could use a steamer insert in a pot to hold the bowl suspended above the bottom of the pan. Let the water rise above the bottom of the seamer insert but not above the edge of the bowl. This would give you a more stable surface and separate your bowl from the bottom of the pan. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/products/catalog?q=pyrex%20measuring%20cup&amp;um=1&amp;ie=UTF-8&amp;cid=14687207070501904617&amp;sa=X&amp;ei=_9SZTfSwL4OJ0QGvipWEDA&amp;ved=0CEQQ8gIwAA#" />
  <row Id="28716" PostHistoryTypeId="2" PostId="13719" RevisionGUID="b6700c9f-2f71-4026-9b27-c51320f8033b" CreationDate="2011-04-04T14:39:17.123" UserId="5524" Text="Okara is not very appealing raw It should be cooked into something. &#xD;&#xA;&#xD;&#xA;It is used in some foods but I have never heard of it being used raw." />
  <row Id="28717" PostHistoryTypeId="25" PostId="13714" RevisionGUID="19a80c03-937b-4c56-bf3d-6d5b08ecc56b" CreationDate="2011-04-04T14:48:40.543" Comment="http://twitter.com/#!/StackCooking/status/54918312693481472" />
  <row Id="28718" PostHistoryTypeId="5" PostId="13713" RevisionGUID="e3501783-07e6-4284-bc2c-24c6ef639060" CreationDate="2011-04-04T14:54:11.363" UserId="4861" Comment="added 34 characters in body" Text="Yeast is a fungus. Yeast eats some of the carbohydrates that are in the dough and turns them into tiny bubbles of gas, which go into the dough and make it rise. A lot of dough uses yeast to make it rise so it's less hard, easier to roll out, and easier to chew.&#xD;&#xA;&#xD;&#xA; The kind of yeast that comes in the packet needs a little time to activate (it sort of hibernates in there) and warm up, but too much heat will kill it, which is why it needs time to rise before you put it in the oven. &#xD;&#xA;&#xD;&#xA;edit: I fixed grammatical errors." />
  <row Id="28719" PostHistoryTypeId="2" PostId="13720" RevisionGUID="edabb94b-90dd-42ac-b0cb-89b4c0a8fb22" CreationDate="2011-04-04T15:39:34.150" UserId="4214" Text="Do they have &quot;orange squash&quot; in your country? This is a concentrated orange syrup intended to be mixed with water to make a drink.&#xD;&#xA;&#xD;&#xA;If I were you I would get a high-juice squash, and experiment with various water-to-squash  ratios until you find the flavour you want.&#xD;&#xA;&#xD;&#xA;I suspect the bitter flavour you're getting is artificial sweeteners. Avoid &quot;sugar free&quot; drinks." />
  <row Id="28720" PostHistoryTypeId="5" PostId="13711" RevisionGUID="6246e0c2-918f-40bb-8d68-b496a2378b90" CreationDate="2011-04-04T16:13:42.840" UserId="280" Comment="fixed paragraphs, removed signature" Text="I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough...  &#xD;&#xA;&#xD;&#xA;I see recipes ranging from 1/2 TS to 2 TS of yeast, the time the dough must sit before going in the oven varies, and all that seems to be insignificant to me compared to the heat and time it will spend in the oven...  &#xD;&#xA;&#xD;&#xA;Can anyone explain the science of it to me?" />
  <row Id="28721" PostHistoryTypeId="24" PostId="13711" RevisionGUID="6246e0c2-918f-40bb-8d68-b496a2378b90" CreationDate="2011-04-04T16:13:42.840" Comment="Proposed by 280 approved by 1259 edit id of 74" />
  <row Id="28722" PostHistoryTypeId="5" PostId="13512" RevisionGUID="8d679060-0609-4f62-879c-c5b0c1e56fe2" CreationDate="2011-04-04T16:13:55.337" UserId="280" Comment="wording, caps." Text="More generally, what are the limitations of rapid rise yeast compared to other types of yeast?" />
  <row Id="28723" PostHistoryTypeId="24" PostId="13512" RevisionGUID="8d679060-0609-4f62-879c-c5b0c1e56fe2" CreationDate="2011-04-04T16:13:55.337" Comment="Proposed by 280 approved by 1259 edit id of 75" />
  <row Id="28724" PostHistoryTypeId="5" PostId="13648" RevisionGUID="e6d1537c-0202-4531-87cf-ea7ee32c111a" CreationDate="2011-04-04T16:13:58.830" UserId="280" Comment="dropped greeting, fixed &quot;i&quot;" Text="My first question on this forum is about roasting a turkey crown. I've seen plenty of advice on cooking a whole turkey but nothing on turkey crowns. Does the same advice apply, i.e. cooking it upside down to let it self baste, rubbing butter under the skin, covering with bacon etc. I know that my mum has a habit of overcooking turkey and making it dry, I'm cooking for her this Mother's Day and want to show her how it's done :)" />
  <row Id="28725" PostHistoryTypeId="24" PostId="13648" RevisionGUID="e6d1537c-0202-4531-87cf-ea7ee32c111a" CreationDate="2011-04-04T16:13:58.830" Comment="Proposed by 280 approved by 1259 edit id of 77" />
  <row Id="28726" PostHistoryTypeId="5" PostId="13692" RevisionGUID="079f2607-9adc-4950-b5a8-7035919641cb" CreationDate="2011-04-04T16:14:04.713" UserId="280" Comment="dropped signature" Text="If I make a frozen meal and then save the leftovers in the refrigerator, is it OK to reheat it the next day in the microwave? Since it's already been frozen (or freeze dried, whatever they do), it seems like it may not be the best thing to do.&#xD;&#xA;&#xD;&#xA;And I realize this is hardly &quot;cooking&quot;, but I figure it loosely fits under the site's umbrella." />
  <row Id="28727" PostHistoryTypeId="24" PostId="13692" RevisionGUID="079f2607-9adc-4950-b5a8-7035919641cb" CreationDate="2011-04-04T16:14:04.713" Comment="Proposed by 280 approved by 1259 edit id of 73" />
  <row Id="28728" PostHistoryTypeId="5" PostId="13714" RevisionGUID="48b09e8d-9b0b-4623-b7f1-5a751c58ead4" CreationDate="2011-04-04T16:14:07.660" UserId="280" Comment="dropped greeting" Text="I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy beans before boiling the milk, so that the okara I get comes from the beans that have just soaked in water overnight and boiled for one or two minutes before grinding. Can I use such okara directly in spreads and other recipes without boiling it or steaming it? Can my body use the proteins and other nutrients?" />
  <row Id="28729" PostHistoryTypeId="24" PostId="13714" RevisionGUID="48b09e8d-9b0b-4623-b7f1-5a751c58ead4" CreationDate="2011-04-04T16:14:07.660" Comment="Proposed by 280 approved by 1259 edit id of 76" />
  <row Id="28730" PostHistoryTypeId="5" PostId="13600" RevisionGUID="b512a902-92aa-4f0c-9b45-73505381cb96" CreationDate="2011-04-04T16:14:23.293" UserId="280" Comment="dropped signature, adjusted wording" Text="Alfalfa/Bean sprouts can have a strong taste or they are too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sprouts and reduce bitterness. What is your advice for combining them in salads? " />
  <row Id="28731" PostHistoryTypeId="24" PostId="13600" RevisionGUID="b512a902-92aa-4f0c-9b45-73505381cb96" CreationDate="2011-04-04T16:14:23.293" Comment="Proposed by 280 approved by 1259 edit id of 78" />
  <row Id="28732" PostHistoryTypeId="2" PostId="13721" RevisionGUID="3624b165-73b8-4024-8871-5dd200361970" CreationDate="2011-04-04T16:19:46.457" UserId="1259" Text="I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then penko (Japanese bread crumbs). The chicken was cooked perfectly and the crust was really nice, but the two didn't stay together when cut. The breading would shear right off. &#xD;&#xA;&#xD;&#xA;I did not dry the chicken after removing from the sous vide, so it was a little damp. &#xD;&#xA;&#xD;&#xA;How can I get the breading to adhere better to the chicken? Flour, egg, Penko works great for raw chicken. How can I get it to stick to the pre-cooked stuff?" />
  <row Id="28733" PostHistoryTypeId="1" PostId="13721" RevisionGUID="3624b165-73b8-4024-8871-5dd200361970" CreationDate="2011-04-04T16:19:46.457" UserId="1259" Text="How do I get breading to stick to pre-cooked chicken for pan frying?" />
  <row Id="28734" PostHistoryTypeId="3" PostId="13721" RevisionGUID="3624b165-73b8-4024-8871-5dd200361970" CreationDate="2011-04-04T16:19:46.457" UserId="1259" Text="&lt;chicken&gt;&lt;frying&gt;&lt;sous-vide&gt;" />
  <row Id="28735" PostHistoryTypeId="10" PostId="13705" RevisionGUID="2ccecc10-bdc1-4722-bd65-ef49edcc0d0b" CreationDate="2011-04-04T16:34:01.763" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:1236,&quot;DisplayName&quot;:&quot;stephennmcdonald&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28736" PostHistoryTypeId="5" PostId="13721" RevisionGUID="dac62888-8c8c-4bc0-8489-154dd334a09c" CreationDate="2011-04-04T17:16:57.693" UserDisplayName="daniel" Comment="edited body; edited tags" Text="I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese bread crumbs). The chicken was cooked perfectly and the crust was really nice, but the two didn't stay together when cut. The breading would shear right off. &#xD;&#xA;&#xD;&#xA;I did not dry the chicken after removing from the sous vide, so it was a little damp. &#xD;&#xA;&#xD;&#xA;How can I get the breading to adhere better to the chicken? Flour, egg, Panko works great for raw chicken. How can I get it to stick to the pre-cooked stuff?" />
  <row Id="28737" PostHistoryTypeId="6" PostId="13721" RevisionGUID="dac62888-8c8c-4bc0-8489-154dd334a09c" CreationDate="2011-04-04T17:16:57.693" UserDisplayName="daniel" Comment="edited body; edited tags" Text="&lt;spelling&gt;" />
  <row Id="28738" PostHistoryTypeId="2" PostId="13722" RevisionGUID="a788956c-0792-4d7f-a120-0b9271a92e4b" CreationDate="2011-04-04T17:20:01.607" UserDisplayName="daniel" Text="Drying the chicken shouldn't have been an issue (or not much of one) as long as the flour was sticking. My guess would be that when raw, the heat from cooking causes the flour &amp; egg to bind with the surface of the chicken. Since the proteins in cooked chicken are already denatured, this can't happen when you're using sous vide chix.&#xD;&#xA;&#xD;&#xA;I cannot think of a way around this though. Hopefully someone else here can." />
  <row Id="28739" PostHistoryTypeId="2" PostId="13723" RevisionGUID="ca3a877d-ef20-458d-9aca-f2d937d87584" CreationDate="2011-04-04T17:27:02.660" UserId="5552" Text="I just baked a loaf of rye bread with dry yeast that had an expiration date of 2004 and the loaf turned out beautifully!  All I did was mix 1 pkg of yeast with 1/4 c warm water and 1 tsp sugar and let it sit for 5 min.  This was advice I'd read on the Internet, and it has worked.  I'm thrilled bcse I have about 12 pkgs of expired yeast in my refrigerator!So don't let those dates intimidate you! Oh! I also have to let my bread rise in an oven that I've turned on to 250 degrees for 1 minute bcse I don't have a pilot light in my oven.Even without the optimal conditions for baking yeast bread, it can be done!" />
  <row Id="28740" PostHistoryTypeId="2" PostId="13724" RevisionGUID="48fd01ce-58ef-4521-8ea1-48662eeadc5f" CreationDate="2011-04-04T17:27:48.733" UserId="5551" Text="Could be that it picked up yeast or some kind of fermenting bacteria from contact with your hands, or even from the air through spores. If the agent responsible can survive the cold, then that explains it.&#xD;&#xA;&#xD;&#xA;Being in a bag would help that process btw." />
  <row Id="28741" PostHistoryTypeId="6" PostId="13721" RevisionGUID="00df3ab8-bd3a-4e3e-9560-82fc10365f7d" CreationDate="2011-04-04T17:38:30.757" UserId="1259" Comment="edited tags" Text="&lt;chicken&gt;&lt;frying&gt;&lt;sous-vide&gt;" />
  <row Id="28742" PostHistoryTypeId="2" PostId="13725" RevisionGUID="d40906a6-cacd-438e-badf-54d962baa068" CreationDate="2011-04-04T17:44:15.500" UserId="-1" Text="" />
  <row Id="28743" PostHistoryTypeId="2" PostId="13726" RevisionGUID="7ebe6d3f-43c7-4431-8f85-64d8547eea8a" CreationDate="2011-04-04T17:44:15.500" UserId="-1" Text="" />
  <row Id="28744" PostHistoryTypeId="25" PostId="13721" RevisionGUID="583804ff-92f2-487e-8a86-6c283627cca3" CreationDate="2011-04-04T17:48:40.783" Comment="http://twitter.com/#!/StackCooking/status/54963611281534976" />
  <row Id="28745" PostHistoryTypeId="2" PostId="13727" RevisionGUID="00df5193-a7be-4386-8a31-28d2a027caa0" CreationDate="2011-04-04T17:54:54.923" UserId="5554" Text="Kenji over at Serious Eats gives some of the best &quot;pizza science&quot; lessons on the Internet.  Here's a good article on the role of yeast and fermentation in pizza dough:&#xD;&#xA;http://slice.seriouseats.com/archives/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html &#xD;&#xA;&#xD;&#xA;In short, time and kneading cause proteins in dough to form an elastic network of fibers called gluten.  Yeast consumes starch and emits carbon dioxide.  Gluten traps the carbon dioxide which causes the dough to expand or &quot;rise&quot;.&#xD;&#xA;&#xD;&#xA;The amount of yeast and time may vary based on the intent of the cook.  More time allows the cook to use less yeast (the yeast organisms will multiply) and allows for a greater development of the proteins in the wheat flour.&#xD;&#xA;&#xD;&#xA;A longer, slower rise will allow for the greatest flavor to be developed.  In his tests, Kenji found the optimum rise time to be 2-3 days in a refrigerator.  However, this must be balanced against the cook's desire for an expedient dinner :-)&#xD;&#xA;&#xD;&#xA;In my personal pizza cooking, I usually use 1 packet of yeast (2.25 tsp) for approximately 13 cups of flour.  I will typically allow this to rise for around 24 hours on my kitchen counter-top (my house says cold at around 55-60degF).  If the dough will not be used right away, I will put it in the fridge but will allow it to warm to room temperature for several hours before cooking it.&#xD;&#xA;&#xD;&#xA;Good luck with your pies!" />
  <row Id="28746" PostHistoryTypeId="2" PostId="13728" RevisionGUID="9bbc8623-0a20-4947-9417-307df82a2a0c" CreationDate="2011-04-04T18:30:25.380" UserId="4638" Text="I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The [recipe][1] I found says &quot;buttermilk&quot;, but I remember reading somewhere that the Americans sometimes misuse the word for milk thickened by fermentation. What should I use for the recipe, real buttermilk or fermented whole milk? &#xD;&#xA;&#xD;&#xA;And if you have ever shopped in a German supermarket, do you know which product would come the closest to what the recipe author meant? I have the choice between `buttermilch`, `sauermilch`, `dickmilch` and `kefir`. Currently leaning towards `sauermilch` (it isn't really very sour, tastes actually less sour than yogurt). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2010/03/sunday-brunch-orange-butter-and-buckwheat-pancakes-breakfast.html" />
  <row Id="28747" PostHistoryTypeId="1" PostId="13728" RevisionGUID="9bbc8623-0a20-4947-9417-307df82a2a0c" CreationDate="2011-04-04T18:30:25.380" UserId="4638" Text="What does &quot;buttermilk&quot; mean in an American pancake recipe?" />
  <row Id="28748" PostHistoryTypeId="3" PostId="13728" RevisionGUID="9bbc8623-0a20-4947-9417-307df82a2a0c" CreationDate="2011-04-04T18:30:25.380" UserId="4638" Text="&lt;pancake&gt;&lt;dairy&gt;" />
  <row Id="28749" PostHistoryTypeId="2" PostId="13729" RevisionGUID="a101c6cb-7cda-46e9-ba66-39b49b91f86e" CreationDate="2011-04-04T18:42:50.447" UserId="2001" Text="You are correct that in the US buttermilk refers to cultured milk and not the soured leftovers from making butter. Historically buttermilk was the liquid left after making butter that had fermented during the accumulation of the cream. It was described as milky and sour- not creamy like modern buttermilk. &#xD;&#xA;&#xD;&#xA;Your recipe is certainly referring to the cultured variety. I have never seen or heard of actual buttermilk being sold anywhere and so I have no idea if it can be used in the same recipes.&#xD;&#xA;&#xD;&#xA;The milk doesn't have to be whole. The product is thick, creamy, and tart not unlike a loose yogurt.&#xD;&#xA;&#xD;&#xA;I don't know German but I can say that Kefir (if it is the same product as one with the same name in Russian) is definitely not buttermilk. It can be used as a substitute as it has a similar texture but the flavor is very different.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28750" PostHistoryTypeId="2" PostId="13730" RevisionGUID="7289eb7b-aa4c-4f97-8632-b155a7e80ca8" CreationDate="2011-04-04T19:34:25.067" UserId="4476" Text="Rapid rise yeast has enhancers added to make the yeast more active and lower the amount of time needed to proof the dough.&#xD;&#xA;&#xD;&#xA;I wouldn't use it if I wanted a longer proofing time because I think the dough would rise too far wouldn't result in a good crumb or flavor.  That being said I think you could use rapid rise yeast with a longer proofing time.  Maybe you would want the larger volume of dough and other effects." />
  <row Id="28751" PostHistoryTypeId="5" PostId="13726" RevisionGUID="38b37f65-5798-405f-914a-d137087b636d" CreationDate="2011-04-04T20:02:30.627" UserId="5485" Comment="added 128 characters in body" Text="Okara is a byproduct of the soy milk production, it’s the insoluble parts of the soy beans that remain after filtering the milk." />
  <row Id="28752" PostHistoryTypeId="24" PostId="13726" RevisionGUID="38b37f65-5798-405f-914a-d137087b636d" CreationDate="2011-04-04T20:02:30.627" Comment="Proposed by 5485 approved by 1259 edit id of 79" />
  <row Id="28753" PostHistoryTypeId="2" PostId="13731" RevisionGUID="0a0cc736-c21c-48b7-b487-8091d047e73a" CreationDate="2011-04-04T20:05:48.173" UserId="1259" Text="" />
  <row Id="28754" PostHistoryTypeId="2" PostId="13732" RevisionGUID="f35e2195-deb2-4f32-9263-2a2998c840f6" CreationDate="2011-04-04T20:05:48.173" UserId="1259" Text="Spherification is the process of creating small spheres, often with a liquid center, that resemble caviar. The process uses a gelling agent to achieve the sphere, normally Sodium Alginate dropped in to Calcium Chloride. Reverse spherification involves the same two chemicals but switches the order. Agar agar can also be used for spherification by dropping it in to cold olive oil. " />
  <row Id="28755" PostHistoryTypeId="25" PostId="13728" RevisionGUID="22bbaed0-cb85-4689-996f-287719535434" CreationDate="2011-04-04T20:48:40.777" Comment="http://twitter.com/#!/StackCooking/status/55008909198499840" />
  <row Id="28756" PostHistoryTypeId="2" PostId="13733" RevisionGUID="0851e07d-9e24-4cfb-b995-f48366b6a980" CreationDate="2011-04-04T21:30:54.900" UserId="5556" Text="My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them.  Unfortunately, my wife is allergic to sesame so we need an alternative.  Has anyone had success recreating the sesame oil flavor with a non-sesame-based food?" />
  <row Id="28757" PostHistoryTypeId="1" PostId="13733" RevisionGUID="0851e07d-9e24-4cfb-b995-f48366b6a980" CreationDate="2011-04-04T21:30:54.900" UserId="5556" Text="Substitute for sesame oil (sesame allergy)" />
  <row Id="28758" PostHistoryTypeId="3" PostId="13733" RevisionGUID="0851e07d-9e24-4cfb-b995-f48366b6a980" CreationDate="2011-04-04T21:30:54.900" UserId="5556" Text="&lt;substitutions&gt;&lt;oil&gt;&lt;asian-cuisine&gt;&lt;allergy&gt;" />
  <row Id="28759" PostHistoryTypeId="2" PostId="13734" RevisionGUID="39391a13-7538-4ae5-bf4e-db73bf77fac4" CreationDate="2011-04-04T21:47:10.923" UserId="4194" Text="Sesame oil has such a distinctive flavour, I'm afraid there's nothing that will give you exactly the same taste. Many sites suggest peanut oil, but this is more or less tasteless in my experience.&#xD;&#xA;&#xD;&#xA;I would suggest toasting some unsalted peanuts or cashews and adding them to the stir fry, to get that roasted, slightly smoky flavour. Just add them to a warm, dry pan and toss frequently to prevent burning.&#xD;&#xA;&#xD;&#xA;If you're feeling really adventurous you might even try smoking some peanuts (you can do this in a wok with certain wood chips and a bamboo steamer, plenty of instructions online)." />
  <row Id="28760" PostHistoryTypeId="2" PostId="13735" RevisionGUID="516875bd-16bc-40c2-9663-6caf060b5d57" CreationDate="2011-04-04T21:57:05.330" UserId="-1" Text="" />
  <row Id="28761" PostHistoryTypeId="2" PostId="13736" RevisionGUID="d19b8cf9-fa9e-4c44-8d36-84eeb671683e" CreationDate="2011-04-04T21:57:05.330" UserId="-1" Text="" />
  <row Id="28762" PostHistoryTypeId="2" PostId="13737" RevisionGUID="241f6929-77ae-4458-a158-8c9a63ad6832" CreationDate="2011-04-04T21:57:19.707" UserId="4638" Text="The report: I decided to forego shopping and use the `sauermilch` I had. &#xD;&#xA;&#xD;&#xA;Texture was just as I imagined it. The taste was a bit strong on the baking soda, even on the last pancakes, despite `sauermilch` being sour enough (pH 4.2). Maybe it was a conversion problem, I measured by weight and didn't have a source for `sauermilch` density. However, I would advice others following the substitution (or the linked recipe) to reduce the amount of baking soda somewhat. " />
  <row Id="28763" PostHistoryTypeId="2" PostId="13738" RevisionGUID="920b4574-b91e-44e2-a795-39e80f84fa43" CreationDate="2011-04-04T22:06:28.850" UserId="641" Text="I had some dear ragout and let it marinade one day in wine, brandy and with spices. Then I added some fresh vegetables, cold water and put the heat on. Let it simmer for a couple of hours.&#xD;&#xA;&#xD;&#xA;The result was OK, but not great (and don't we all aspire for greatness?). How can I improve on this technique? Should I have pan fried the meat first?" />
  <row Id="28764" PostHistoryTypeId="1" PostId="13738" RevisionGUID="920b4574-b91e-44e2-a795-39e80f84fa43" CreationDate="2011-04-04T22:06:28.850" UserId="641" Text="Marinated deer meat" />
  <row Id="28765" PostHistoryTypeId="3" PostId="13738" RevisionGUID="920b4574-b91e-44e2-a795-39e80f84fa43" CreationDate="2011-04-04T22:06:28.850" UserId="641" Text="&lt;meat&gt;&lt;marinade&gt;&lt;deer&gt;" />
  <row Id="28766" PostHistoryTypeId="6" PostId="6295" RevisionGUID="69e27d0e-b9ef-4327-85e3-d0dbf99ec92b" CreationDate="2011-04-04T22:08:53.140" UserId="641" Comment="edited tags" Text="&lt;eggs&gt;" />
  <row Id="28767" PostHistoryTypeId="5" PostId="10855" RevisionGUID="9abe168f-a89f-4d5d-ae36-267f3f5611cf" CreationDate="2011-04-04T22:17:20.623" UserId="641" Comment="Added solution to the problem" Text="I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a mess, again.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I'd like to pose a wiki like question on how to make the most awesome Meat-Velouté-Croquettes.&#xD;&#xA;&#xD;&#xA;1- Broth. Take a knee-bone, knuckle meat, carrots, leek, celery, laurel, ... cover with cold water, bring to a soft boil and simmer for about two hours.&#xD;&#xA;&#xD;&#xA;2- Make a Roux. Melt butter, stir in flour, let the mix simmer for a couple of minutes.&#xD;&#xA;&#xD;&#xA;3- Mix the broth in with the roux and let that simmer for some time.&#xD;&#xA;&#xD;&#xA;4- Taste. Cool.&#xD;&#xA;&#xD;&#xA;5- Make Croquette rolls, pass them through flour, egg and breadcrumbs.&#xD;&#xA;&#xD;&#xA;6- Cool or freeze.&#xD;&#xA;&#xD;&#xA;7- Fry.&#xD;&#xA;&#xD;&#xA;My problem was that I mixed too much broth with the roux. So, I mixed more roux and put that in with the Croquette mix. Then I mixed some more roux... After the cooling, it was impossible to make the croquette rolls. The mass would not roll, but kind of tear apart. Like the structure was too strong to establish new connections.&#xD;&#xA;&#xD;&#xA;My wife thinks I should have left the mix simmer for longer than I did. Any suggestions?&#xD;&#xA;--&#xD;&#xA;Edit - I think the problem is in step 3. Now I just let it simmer until the mass gets 'cohesive'. After the cooling, shaping is not a problem any more." />
  <row Id="28768" PostHistoryTypeId="2" PostId="13739" RevisionGUID="7048f955-7ec9-4d60-b887-446219d8f074" CreationDate="2011-04-04T22:41:57.663" UserDisplayName="daniel" Text="I have always made croquettes with a filling surrounded by mashed potato. So that would be my first suggestion; another suggestion follows.&#xD;&#xA;&#xD;&#xA;Make your filling as normal, allow it to cool. If it is too liquid, just drain extra. You want your filling to be moist but cohesive. NB: drain extra liquid before cooling; the extra moisture can compromise the structural integrity of your final product.&#xD;&#xA;&#xD;&#xA;While it is cooling, make very smooth mashed potatoes. Season well, and include one egg yolk per two potatoes (assuming a fairly 'normal' sized potato, say 5 inches long or so; adjust for your local differences). Use only just enough butter and cream to hold the mash together and make it pliable. Chill rapidly.&#xD;&#xA;&#xD;&#xA;When all ingredients are chilled, you may form logs:&#xD;&#xA;&#xD;&#xA;Lay out a sheet of parchment paper or saran wrap. Spread a 1-1.5cm even layer of mash onto the saran. Lay a long 'sausage' of your filling along the mash, about 2cm from the long edge, parallel to it. Using the saran as a handle, carefully roll the mash around the filling to make an even layer around the filling. Pinch closed. Reserve extra mash for another use. Roll very tightly in the saran wrap and chill until quite solid. &#xD;&#xA;&#xD;&#xA;Or you may form balls:&#xD;&#xA;&#xD;&#xA;Take approximately a tangerine-sized amount of potato in your hand. Spread it to an even layer 1-1.5cm thick on your palm, in a rough circle. Place approx 2tbsp of your filling in the centre of the potato, and working around the circle slowly bring the edges up over the filling, pinching closed in the centre. Roll gently in your hands to smooth out any imperfections. Chill until quite solid.&#xD;&#xA;&#xD;&#xA;When fully chilled, flour/egg/breadcrumb (I prefer panko, but use whatever you like) your croquettes. If you are making balls, I've found that a superior method is to deep fry briefly at 350 until barely golden. Remove from the fryer and allow to sit for 2-3 minutes (this does, we tested, allow the warmth to penetrate through). Then fry again until golden brown, consume with whatever condiments you prefer.&#xD;&#xA;&#xD;&#xA;So that's one way.&#xD;&#xA;&#xD;&#xA;For your specific recipe, there's a few options. If you want to really have fun, form your croquettes, dip in liquid nitrogen, then bread and fry as normal. Or you can just do this in your freezer. &#xD;&#xA;&#xD;&#xA;But I think your problem is really how you are making your filling. I think your best bet would be to slow cook your meat with very little liquid--a long slow braise would be ideal, think of something like pulled pork for an example. Use any leftover cooking liquid, reduced, to provide enough moisture to hold your filling together." />
  <row Id="28769" PostHistoryTypeId="5" PostId="13737" RevisionGUID="69f61152-6342-48eb-b6fb-31a6d5e97998" CreationDate="2011-04-04T22:41:59.123" UserId="4638" Comment="Added opinion on buckwheat. " Text="The report: I decided to forego shopping and use the `sauermilch` I had. &#xD;&#xA;&#xD;&#xA;Texture was just as I imagined it. The taste was a bit strong on the baking soda, even on the last pancakes, despite `sauermilch` being sour enough (pH 4.2). Maybe it was a conversion problem, I measured by weight and didn't have a source for `sauermilch` density. However, I would advice others following the substitution (or the linked recipe) to reduce the amount of baking soda somewhat. &#xD;&#xA;&#xD;&#xA;On a side note, if you haven't tried buckwheat pancakes yet, do it. The nutty flavour is great. " />
  <row Id="28770" PostHistoryTypeId="2" PostId="13740" RevisionGUID="88272141-99ce-4a9f-91f4-b35ef0d76334" CreationDate="2011-04-04T22:43:56.367" UserDisplayName="daniel" Text="All souffles will fall. Anyone who tells you otherwise is selling something. Souffles rise because of the action of steam within them (I don't have my copy on loan, but this is discussed in some detail in McGee, 2004 edition). Popping them back in the oven briefly will resuscitate them enough to take to the table, if they have fallen too quickly." />
  <row Id="28771" PostHistoryTypeId="6" PostId="13728" RevisionGUID="8003b213-c4c6-4d9d-95e7-92f4cb461ae3" CreationDate="2011-04-04T22:46:27.267" UserId="2001" Comment="tags" Text="&lt;pancake&gt;&lt;dairy&gt;&lt;buttermilk&gt;" />
  <row Id="28772" PostHistoryTypeId="2" PostId="13741" RevisionGUID="8c8186d1-4c6f-435a-b9ee-f2d063f7b16a" CreationDate="2011-04-04T22:49:52.293" UserDisplayName="daniel" Text="Venison is, generally, an extremely lean meat. This means it responds well to two cooking methods: very very fast and very very hot (grilling, perhaps roasting with a lot of basting, or lard the meat first), or very very slow and moist (braising). This is of course dependent on the cut; loin is best grilled, shoulder is best braised (due to the connective tissue), leg is best roasted.&#xD;&#xA;&#xD;&#xA;I wouldn't use plain water as a braising liquid. 50/50 water and red wine, or stock and wine, or just stock... cider would be lovely, so would various juices. " />
  <row Id="28773" PostHistoryTypeId="2" PostId="13742" RevisionGUID="59da4caa-0400-44cd-ba8b-ae2939287326" CreationDate="2011-04-04T23:05:56.373" UserDisplayName="daniel" Text="I prefer to go with Heston Blumenthal's method. Very low heat, thick (say, 2.5-4cm) burgers, and flip every thirty seconds or so. This allows your burgers to baste in their own juices, and slowly develop a gorgeous crust on the outside. I promise you, try this way, and they will be the juiciest burgers you will ever have." />
  <row Id="28774" PostHistoryTypeId="2" PostId="13743" RevisionGUID="5ff9caca-63c1-4c90-9930-df7a18476c7e" CreationDate="2011-04-04T23:11:23.047" UserId="-1" Text="" />
  <row Id="28775" PostHistoryTypeId="2" PostId="13744" RevisionGUID="87cfbf5e-d656-4e81-bd72-742ffed0b1b2" CreationDate="2011-04-04T23:11:23.047" UserId="-1" Text="" />
  <row Id="28776" PostHistoryTypeId="2" PostId="13745" RevisionGUID="0b439290-a9a5-48ce-aff5-a809168573de" CreationDate="2011-04-04T23:13:52.530" UserId="-1" Text="" />
  <row Id="28777" PostHistoryTypeId="2" PostId="13746" RevisionGUID="ad2fb5a1-3d3c-41db-955c-3fc3dfc058af" CreationDate="2011-04-04T23:13:52.530" UserId="-1" Text="" />
  <row Id="28778" PostHistoryTypeId="2" PostId="13747" RevisionGUID="fc8cef77-5c71-403d-b743-4981788bd37d" CreationDate="2011-04-04T23:15:20.440" UserId="-1" Text="" />
  <row Id="28779" PostHistoryTypeId="2" PostId="13748" RevisionGUID="1a642ba6-4c7e-4b01-92b7-a0a7b380f7ae" CreationDate="2011-04-04T23:15:20.440" UserId="-1" Text="" />
  <row Id="28780" PostHistoryTypeId="2" PostId="13749" RevisionGUID="2d3e15e3-777f-4e38-89dc-1cd06083f955" CreationDate="2011-04-04T23:16:25.103" UserId="-1" Text="" />
  <row Id="28781" PostHistoryTypeId="2" PostId="13750" RevisionGUID="e5005db5-42e8-4c52-a3ff-1ff4997b1846" CreationDate="2011-04-04T23:16:25.103" UserId="-1" Text="" />
  <row Id="28782" PostHistoryTypeId="2" PostId="13751" RevisionGUID="76e5813e-d66c-48ca-a87c-c9798049809b" CreationDate="2011-04-04T23:17:54.103" UserId="-1" Text="" />
  <row Id="28783" PostHistoryTypeId="2" PostId="13752" RevisionGUID="3fe2a783-5f92-4d0b-b75d-07f08ef6ea12" CreationDate="2011-04-04T23:17:54.103" UserId="-1" Text="" />
  <row Id="28784" PostHistoryTypeId="2" PostId="13753" RevisionGUID="a40df8a2-5eb3-4a8b-8ff8-adec5ed784de" CreationDate="2011-04-04T23:25:23.803" UserDisplayName="daniel" Text="I blanch chard in boiling and aggressively salted water. Then reheat in a hot pan, little butter, some shallot, splash of white wine to finish. Season well, enjoy." />
  <row Id="28785" PostHistoryTypeId="2" PostId="13754" RevisionGUID="3afd7d2e-1d86-43e2-84bf-27ecebbe90c1" CreationDate="2011-04-04T23:26:01.237" UserId="5560" Text="try sweet potato, wrap 2 in clingfilm twice then microwave on medium high for 8 minutes, 10 minute break. pierce the film then check for done-ness with knife. follow another 8-10 mins. check if accepable by slicing in half longways and scraping w/ spoon/fork&#xD;&#xA;&#xD;&#xA;i use a mix of this and regular boiled-potato mash (season 1 minute before removing from water)&#xD;&#xA;&#xD;&#xA;never heard of croquettes w/out potato..&#xD;&#xA;try finding a recipe for the japanese version &quot;Korokke&quot;&#xD;&#xA;i make large batches of these at a time" />
  <row Id="28786" PostHistoryTypeId="2" PostId="13755" RevisionGUID="01de6469-3852-496a-8fae-e9d6e801271b" CreationDate="2011-04-04T23:31:16.797" UserId="5560" Text="use cornflour instead&#xD;&#xA;or a 50/50 ratio at least.&#xD;&#xA;or.. try a little grated cheese in the breadcrumbs" />
  <row Id="28787" PostHistoryTypeId="2" PostId="13756" RevisionGUID="e8f08ae1-b9a5-485f-9154-981bf59e9b2c" CreationDate="2011-04-05T00:24:52.860" UserId="4605" Text="How is beer classified into different types?&#xD;&#xA;&#xD;&#xA;Can the types of beer be arranged in a hierarchy with &quot;ales&quot; and &quot;lagers&quot; at the top? Are there beers that do not fall under either category or some that fall under both? &#xD;&#xA;&#xD;&#xA;What are the divisions under these categories? &#xD;&#xA;&#xD;&#xA;What are the defining characteristics distinguishing one type of beer from another?" />
  <row Id="28788" PostHistoryTypeId="1" PostId="13756" RevisionGUID="e8f08ae1-b9a5-485f-9154-981bf59e9b2c" CreationDate="2011-04-05T00:24:52.860" UserId="4605" Text="Beer Classification, a Taxonomy" />
  <row Id="28789" PostHistoryTypeId="3" PostId="13756" RevisionGUID="e8f08ae1-b9a5-485f-9154-981bf59e9b2c" CreationDate="2011-04-05T00:24:52.860" UserId="4605" Text="&lt;beer&gt;" />
  <row Id="28790" PostHistoryTypeId="2" PostId="13757" RevisionGUID="23a36aff-5935-483d-8a0a-77c5d645b2f8" CreationDate="2011-04-05T01:44:05.497" UserId="5561" Text="http://beeradvocate.com/beer/101/ has a vast amount of information on beer styles.&#xD;&#xA;&#xD;&#xA;To answer your specific question, an ale is top-fermenting whereas a lager is bottom-fermenting. Lagers are generally fermented at lower temperatures than ales.&#xD;&#xA;&#xD;&#xA;I believe that lambics would constitute a third category, since they are traditionally fermented by wild yeasts, but opinion may vary on this, I don't know.&#xD;&#xA;&#xD;&#xA;There are dozens of styles of ales and lagers and a few different lambics, but the method of fermentation is the main distinguishing characteristic between the three types." />
  <row Id="28792" PostHistoryTypeId="5" PostId="13701" RevisionGUID="5c735826-7e8f-4bbb-b68e-c68ba3a5a978" CreationDate="2011-04-05T03:15:59.703" UserDisplayName="daniel" Comment="added 600 characters in body" Text="Funny enough I was until recently working under a certified pizzaiolo. Are you allowing it to rest properly? How long are you kneading it for? What is your method for shaping your dough?&#xD;&#xA;&#xD;&#xA;Edited to add from a later comment (I don't really see the point, it's right there after all):&#xD;&#xA;&#xD;&#xA;Pizza dough, particularly if you are using proper 00 flour, needs a solid ten minutes of kneading before it rests. Resting time will vary depending on temperature and so on, but 2 hours seems excessive to me. Don't ever use a rolling pin to shape pizza dough; you've spent all that time working air into the dough, why squeeze it all out? Shape by hand, pulling towards you with your left while pushing away in a windshield wiper motion with your right and rotating the dough slightly on each pass." />
  <row Id="28793" PostHistoryTypeId="5" PostId="13744" RevisionGUID="1df794b7-4afd-4fe1-af97-2b083e0376d4" CreationDate="2011-04-05T04:04:47.283" UserId="1229" Comment="added 113 characters in body" Text="Questions about cooking by dry heat without direct exposure to a flame, typically in an oven or on a hot surface." />
  <row Id="28794" PostHistoryTypeId="24" PostId="13744" RevisionGUID="1df794b7-4afd-4fe1-af97-2b083e0376d4" CreationDate="2011-04-05T04:04:47.283" Comment="Proposed by 1229 approved by 60 edit id of 81" />
  <row Id="28795" PostHistoryTypeId="5" PostId="13750" RevisionGUID="4065a002-826c-4fd1-9842-f7d773894c7e" CreationDate="2011-04-05T04:04:52.247" UserId="1229" Comment="added 107 characters in body" Text="Questions about gnocchi, small dumplings made from potato, semolina, or flour, usually served with a sauce." />
  <row Id="28796" PostHistoryTypeId="24" PostId="13750" RevisionGUID="4065a002-826c-4fd1-9842-f7d773894c7e" CreationDate="2011-04-05T04:04:52.247" Comment="Proposed by 1229 approved by 60 edit id of 85" />
  <row Id="28797" PostHistoryTypeId="5" PostId="13746" RevisionGUID="06b32363-c485-4106-811f-beeea0d83f74" CreationDate="2011-04-05T04:04:55.553" UserId="1229" Comment="added 152 characters in body" Text="Questions about using chocolate, a food preparation in the form of a paste or solid block made from roasted and ground cacao seeds, typically sweetened." />
  <row Id="28798" PostHistoryTypeId="24" PostId="13746" RevisionGUID="06b32363-c485-4106-811f-beeea0d83f74" CreationDate="2011-04-05T04:04:55.553" Comment="Proposed by 1229 approved by 60 edit id of 82" />
  <row Id="28801" PostHistoryTypeId="5" PostId="13752" RevisionGUID="5b445339-518e-4225-a09b-2ffb8f8a7b64" CreationDate="2011-04-05T04:13:25.310" UserId="1229" Comment="added 167 characters in body" Text="Questions about preparing and cooking noodles, a strip, ring, or tube of pasta or a similar dough, typically made with egg and usually eaten with a sauce or in a soup." />
  <row Id="28802" PostHistoryTypeId="24" PostId="13752" RevisionGUID="5b445339-518e-4225-a09b-2ffb8f8a7b64" CreationDate="2011-04-05T04:13:25.310" Comment="Proposed by 1229 approved by 60 edit id of 86" />
  <row Id="28803" PostHistoryTypeId="5" PostId="13747" RevisionGUID="e3d31049-ffdb-4808-9cb3-8173b79ad298" CreationDate="2011-04-05T04:13:29.057" UserId="1229" Comment="added 169 characters in body" Text="Pasta is a dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water." />
  <row Id="28804" PostHistoryTypeId="24" PostId="13747" RevisionGUID="e3d31049-ffdb-4808-9cb3-8173b79ad298" CreationDate="2011-04-05T04:13:29.057" Comment="Proposed by 1229 approved by 60 edit id of 83" />
  <row Id="28805" PostHistoryTypeId="5" PostId="13748" RevisionGUID="a8e60898-2da3-4d0a-bc70-7679c722248e" CreationDate="2011-04-05T04:13:36.420" UserId="1229" Comment="added 104 characters in body" Text="Questions about pasta, a dish originally from Italy consisting of dough made from durum wheat and water." />
  <row Id="28806" PostHistoryTypeId="24" PostId="13748" RevisionGUID="a8e60898-2da3-4d0a-bc70-7679c722248e" CreationDate="2011-04-05T04:13:36.420" Comment="Proposed by 1229 approved by 60 edit id of 84" />
  <row Id="28807" PostHistoryTypeId="2" PostId="13759" RevisionGUID="6478d72c-ebe5-481a-9cd0-ad8f1d0a65a6" CreationDate="2011-04-05T09:56:58.480" UserId="5565" Text="You can substitute buttermilk for Milk with a little lemon.&#xD;&#xA;&#xD;&#xA;http://www.ochef.com/250.htm" />
  <row Id="28808" PostHistoryTypeId="4" PostId="13738" RevisionGUID="d72513fa-806f-4203-9c90-d100bee0fa39" CreationDate="2011-04-05T09:59:52.017" UserId="4194" Comment="edited title; edited tags; edited title" Text="How do I get good results with marinaded venison?" />
  <row Id="28809" PostHistoryTypeId="6" PostId="13738" RevisionGUID="d72513fa-806f-4203-9c90-d100bee0fa39" CreationDate="2011-04-05T09:59:52.017" UserId="4194" Comment="edited title; edited tags; edited title" Text="&lt;meat&gt;&lt;marinade&gt;&lt;venison&gt;" />
  <row Id="28810" PostHistoryTypeId="4" PostId="13756" RevisionGUID="28672034-35f8-4ac9-a8f4-0139fa64c940" CreationDate="2011-04-05T10:00:53.297" UserId="4194" Comment="edited title" Text="How is beer classified into different types?" />
  <row Id="28811" PostHistoryTypeId="2" PostId="13760" RevisionGUID="46edc305-e5a5-4142-9a6a-1672c9e10359" CreationDate="2011-04-05T10:07:52.163" UserId="4194" Text="I think 2. is the most likely. Remember the beef has been brining for ages, a rinse will just remove the salt from the outside, and even then it won't do much.&#xD;&#xA;&#xD;&#xA;Personally I wouldn't bother with the sous vide. 'Proper' corned beef should be _gently simmered_ in a covered pot for about 2.5 hours. It doesn't need 'boiling' _per se_, and certainly not to oblivion!" />
  <row Id="28812" PostHistoryTypeId="4" PostId="13710" RevisionGUID="d149026a-7b80-4efb-ad40-59d4beb9d05d" CreationDate="2011-04-05T10:08:28.497" UserId="4194" Comment="edited title" Text="Why is my corned beef overly salty?" />
  <row Id="28813" PostHistoryTypeId="2" PostId="13761" RevisionGUID="81ca6786-d742-4602-ae31-fd7cc7456433" CreationDate="2011-04-05T10:43:58.193" UserId="5567" Text="What is the fasted way to cook a Meat Salad using a Microwave Oven?" />
  <row Id="28814" PostHistoryTypeId="1" PostId="13761" RevisionGUID="81ca6786-d742-4602-ae31-fd7cc7456433" CreationDate="2011-04-05T10:43:58.193" UserId="5567" Text="What is the fasted way to cook a Meat Salad?" />
  <row Id="28815" PostHistoryTypeId="3" PostId="13761" RevisionGUID="81ca6786-d742-4602-ae31-fd7cc7456433" CreationDate="2011-04-05T10:43:58.193" UserId="5567" Text="&lt;meat&gt;&lt;microwave&gt;&lt;salad&gt;" />
  <row Id="28816" PostHistoryTypeId="5" PostId="13761" RevisionGUID="758fa820-2e49-42b8-b07e-6296e6cc5ce9" CreationDate="2011-04-05T11:17:08.150" UserId="4194" Comment="added 1 characters in body; edited title" Text="What is the fastest way to cook a Meat Salad using a Microwave Oven?" />
  <row Id="28817" PostHistoryTypeId="4" PostId="13761" RevisionGUID="758fa820-2e49-42b8-b07e-6296e6cc5ce9" CreationDate="2011-04-05T11:17:08.150" UserId="4194" Comment="added 1 characters in body; edited title" Text="What is the fastest way to cook a Meat Salad?" />
  <row Id="28818" PostHistoryTypeId="5" PostId="13761" RevisionGUID="b82500e4-665e-45f3-9b63-42b2db8a11ad" CreationDate="2011-04-05T11:23:13.690" UserId="5567" Comment="added 82 characters in body" Text="What is the fastest way to cook a Meat Salad (Beef/Buff) using a Microwave Oven? &#xD;&#xA;&#xD;&#xA;I have grill, convection and microwave mode in my Microwave Oven." />
  <row Id="28819" PostHistoryTypeId="2" PostId="13762" RevisionGUID="eb135f8a-5ca9-4ea5-95d3-0e6a81778dd1" CreationDate="2011-04-05T11:37:19.920" UserId="4489" Text="Another Beer Advocate link: [http://beeradvocate.com/beer/style][1]&#xD;&#xA;&#xD;&#xA;Those folks make a three-level hierarchy:&#xD;&#xA;&#xD;&#xA; 1. Yeast Type&#xD;&#xA; 1. Origin&#xD;&#xA; 1. Style&#xD;&#xA;&#xD;&#xA;You can see another structure emerging within theirs, however, in which descriptors are tacked on to a style. For example, you have an ale, a pale ale, an imperial pale ale, a double imperial pale ale, an american imperial double pale ale, etc. &#xD;&#xA;&#xD;&#xA;  [1]: http://beeradvocate.com/beer/style" />
  <row Id="28820" PostHistoryTypeId="25" PostId="13761" RevisionGUID="3dcb2491-6869-4a53-b87b-43a8ce90031a" CreationDate="2011-04-05T11:48:40.857" Comment="http://twitter.com/#!/StackCooking/status/55235402327539713" />
  <row Id="28821" PostHistoryTypeId="2" PostId="13763" RevisionGUID="7936b24e-66f1-440d-9a07-18cd89380919" CreationDate="2011-04-05T13:26:52.887" UserId="5569" Text="The recipe most used here is to fry the potatoes and onion, with some salt, on medium heat (you don't want them to be crispy fried, you want them soft), and on a bowl whisk the eggs well. In this point you can add a bit of milk to the eggs (softer texture) or alternatively a bit of beer (I think this is the best option).&#xD;&#xA;&#xD;&#xA;Then add the potatoes and the onion to the bowl to mix everything well, add a bit more of salt if needed, then go back to the pan, this time with not too much oil, as little as needed to make sure the mix doesn't stick. Use medium-low heat. After a few minutes, when it doesn't stick to the sides of the pan, flip it around with the help of a dish or a cutting board, then cook on the other side and it's done ;).&#xD;&#xA;&#xD;&#xA;As the way of flipping it with a dish and to give it the proper shape is a bit tricky, maybe this video helps:&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=TeLsT4gZH5I&amp;feature=related&#xD;&#xA;&#xD;&#xA;It's in Spanish, but the flipping-shapping technique can be seen starting from 2:35.&#xD;&#xA;&#xD;&#xA;Hope it helps :)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28822" PostHistoryTypeId="2" PostId="13764" RevisionGUID="88e16d7c-8a45-499e-a589-e5106294674e" CreationDate="2011-04-05T14:36:28.840" UserId="670" Text="I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply &quot;fishier&quot; and that the smell can put some people off. Is that right? If so, is there a simple explanation for the smell, or does it vary according to species? And which fish smell the least and most fishy?" />
  <row Id="28823" PostHistoryTypeId="1" PostId="13764" RevisionGUID="88e16d7c-8a45-499e-a589-e5106294674e" CreationDate="2011-04-05T14:36:28.840" UserId="670" Text="Do some fish smell &quot;fishier&quot;? Why?" />
  <row Id="28824" PostHistoryTypeId="3" PostId="13764" RevisionGUID="88e16d7c-8a45-499e-a589-e5106294674e" CreationDate="2011-04-05T14:36:28.840" UserId="670" Text="&lt;fish&gt;&lt;smell&gt;" />
  <row Id="28825" PostHistoryTypeId="2" PostId="13765" RevisionGUID="c74f80d1-4487-4628-9012-c9408753b8c9" CreationDate="2011-04-05T15:00:46.237" UserId="4041" Text="I've never had salmon that had a fishy smell. I think it may be time to find a new fish monger or start buying a different brand if you buy frozen.&#xD;&#xA;&#xD;&#xA;I imagine that oily fish (like bluefish) would have a stronger fishy smell and taste. It's very much not to my liking so I stick to 'white meat' fish like fluke, flounder, black fish, ling, sole, Nile perch, tilapia, etc.&#xD;&#xA;&#xD;&#xA;Having said that, I also LOVE tuna steaks and salmon. It's just a small fortune here so I don't buy it often." />
  <row Id="28826" PostHistoryTypeId="2" PostId="13766" RevisionGUID="3034469c-231d-4488-92c3-67ce00e2295e" CreationDate="2011-04-05T16:03:09.730" UserId="231" Text="Certain people who are &quot;super smellers&quot; who have a heightened sensitivity to smells. Assuming you aren't one of them: fish smells &quot;fishy&quot; when it's starts to age. If you can find a reputable fish monger, that would help.&#xD;&#xA;&#xD;&#xA;That said, if you're sure you have fresh fish, and some fish just simply smell more, you can cut down on the smell, by a quick rinse and a [marinade with an lemon juice][1].&#xD;&#xA;&#xD;&#xA;As for why fish smell fishy... it has to do with [amines contained in the fish][2]. Amines get released as bacteria work to release them. Salmon, Tuna, others... are higher in amines, while [fresh white fish, tend to be lower][3]. You'd have to do a bit more research to find out more specific species...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.answerbag.com/q_view/2073094&#xD;&#xA;  [2]: http://everything2.com/title/Why+fish+is+served+with+lemon+juice&#xD;&#xA;  [3]: http://www.zipworld.com.au/~ataraxy/Amines_list.html" />
  <row Id="28827" PostHistoryTypeId="2" PostId="13767" RevisionGUID="fb6f21cb-e1ed-42d7-b09d-acf8fb0c71c7" CreationDate="2011-04-05T16:09:43.990" UserId="5455" Text="Sure, some fish are smellier than others.&#xD;&#xA;The fishy smell arises from the production of various [amines][1] in the dead flesh.&#xD;&#xA;If you let your fish sit out on a warm counter for a day, it will get quite reeky.&#xD;&#xA;Here's a nice little explanation of the reaction between these stinky amines and lemon juice:&#xD;&#xA;[Why fish is served with lemon juice][2].&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Amine#Physical_properties&#xD;&#xA;  [2]: http://everything2.com/title/Why+fish+is+served+with+lemon+juice" />
  <row Id="28828" PostHistoryTypeId="2" PostId="13768" RevisionGUID="37b65fb0-0e99-41ca-ac5d-dcb1b3ef2f37" CreationDate="2011-04-05T16:27:09.800" UserId="15" Text="I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I was very pleased with the flavor that resulted, but want to push it further. However, I had to use them whole and my guess is that the fast process and uncut nature of the bones made them less effective.&#xD;&#xA;&#xD;&#xA;First I roasted the (hickory smoked) ham shank (meat and skin on) at 350'F for about 2 hours. Then I removed it and pulled off the meat and skin from the bone. I took an old boning knife and was able to separate the two bones from each other; covered with water (added some onions and salt etc) and boiled vigorously for about 3 1/2 hours (covered in a high-walled frying pan), replacing water as necessary. Shortly after beginning that, I kind of pan steamed the skin from the meat and added the meat to the chili and the skin to the stock pan. What resulted was a good broth.&#xD;&#xA;&#xD;&#xA;Basically, I would like to know how I can take it from good broth to a demi-glace or essential oil; one pungent enough to be rendered with a roux or other thickener and incorporated into a chili. (Forgive me, there are better words for what I am asking; I just don't think I know them.) After the process I had about 8 ounces of the oily liquid, and per the scale of 4 quarts of chili the ham stock was just not as pronounced as I would have liked.&#xD;&#xA;&#xD;&#xA; - Any initial suggestions or red flags that my process may have brought to mind are appreciated. &#xD;&#xA; - The process I wanted to follow but couldn't (no cleaver, are they necessary?) involved cutting the bones into 1-2 inch segments and pan-frying those (instead of the two whole bones) then vigorously boiling. What knife is actually suited for this purpose where there is some required accuracy in the portioning?&#xD;&#xA; - There was a time constraint on me originally, but does really getting to demi-glace require a minimum of 6-8 hours simmering and reducing?" />
  <row Id="28829" PostHistoryTypeId="1" PostId="13768" RevisionGUID="37b65fb0-0e99-41ca-ac5d-dcb1b3ef2f37" CreationDate="2011-04-05T16:27:09.800" UserId="15" Text="How do I cut bones in preparing a fast brown stock (&quot;fond brun rapide&quot;)?" />
  <row Id="28830" PostHistoryTypeId="3" PostId="13768" RevisionGUID="37b65fb0-0e99-41ca-ac5d-dcb1b3ef2f37" CreationDate="2011-04-05T16:27:09.800" UserId="15" Text="&lt;sauce&gt;&lt;knife-skills&gt;&lt;stock&gt;&lt;chili&gt;&lt;bones&gt;" />
  <row Id="28831" PostHistoryTypeId="2" PostId="13769" RevisionGUID="7c7b79e6-be84-49c5-a240-149d7c2176d7" CreationDate="2011-04-05T17:17:02.707" UserId="5573" Text="**FISH  SHOULD** NEVER, EVER SMELL!  wHEN IT COMES OUT OF THE WATER, WHETHER FRESH, SEA OR OCEAN FISH NEVER HAS AN ODOR. THE ONLY WAY TO PREVENT THIS IS TO BUY FROM SOMEONE YOU KNOW IN A FISH MARKET.  SOMETIMES THEY'LL TRY AND PRESERVE SHELL FISH BY PACKING IT IN SALT, SO BE CAREFUL NOT TO ADD ANY BEFORE YOU TASTE IT 'CAUSE THE SALT TASTE WILL NEVER LEAVE THE FISH ONCE IT IS PACKED THAT WAY." />
  <row Id="28832" PostHistoryTypeId="2" PostId="13770" RevisionGUID="c2ea6c9a-fa52-4143-977e-b60b807b574f" CreationDate="2011-04-05T17:23:53.900" UserId="5573" Text="When I worked in a hospital, they taught us to get rid of germs or bacteria on your hands you had to use warm water and soap and keep washing until you have completed the song &quot;Happy Birthday&quot;, then rinse well  starting with warm water tapering down to cold to close all pores." />
  <row Id="28833" PostHistoryTypeId="2" PostId="13771" RevisionGUID="51ff6245-59d4-4321-84d3-878ced8d4c46" CreationDate="2011-04-05T17:28:04.897" UserId="5573" Text="Are you using confectioner's sugar?  Usually you start with about 1 cup then beat in 1/2 stick of butter and gradually add your whole milk or cream slowly to the consistency your looking for. Some people like it fluffier than others" />
  <row Id="28834" PostHistoryTypeId="5" PostId="8496" RevisionGUID="c13a5113-c7cc-46d5-b83e-a2edd88b33f6" CreationDate="2011-04-05T18:20:22.273" UserDisplayName="daniel" Comment="rm spam" Text="Gumbo is a dish originating in Louisiana. It is a recipe that evolved from a blending of cultures but mainly is a dish using many types of animal protein to make a flavorful food. The primary reason for it's inception was to make large quantities of food to feed lots of people from small amounts of animal protein.&#xD;&#xA;&#xD;&#xA;Two secrets to making a flavorful gumbo is to make a dark roux, and the use of a stock instead of plain water. " />
  <row Id="28835" PostHistoryTypeId="5" PostId="13769" RevisionGUID="be37ed9c-a0a6-4529-a346-1ed6a9268636" CreationDate="2011-04-05T18:27:46.507" UserId="1236" Comment="removed screaming" Text="Fish should never, ever smell! When it comes out of the water, whether fresh, sea or ocean fish never has an odor. The only way to prevent this is to buy from someone you know in a fish market.  Sometimes they'll try and preserve shell fish by packing it in salt, so be careful not to add any before you taste it 'cause the salt taste will never leave the fish once it is packed that way." />
  <row Id="28836" PostHistoryTypeId="2" PostId="13772" RevisionGUID="0e157140-e41c-4063-97da-2a324ad92667" CreationDate="2011-04-05T18:53:51.900" UserId="4239" Text="A family member of mine passed away many years ago (15-16 years) and had a lot of cooking gadgets.  Well, recently I've been becoming more interested in cooking and have acquired a few of these tools.  This weekend I found a food processor in the box wrapped up.  I asked my parents about it and they said that after this family member passed away and the stuff was boxed up it was put away in storage (where I got it this weekend).&#xD;&#xA;&#xD;&#xA;Anyway, this thing hasn't been used since the family member passed away.  Is it going to be OK to use?  Is there anything special I need to do to clean it and get it operational?  It looks like it's clean but sitting around that long, you never know, right?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28837" PostHistoryTypeId="1" PostId="13772" RevisionGUID="0e157140-e41c-4063-97da-2a324ad92667" CreationDate="2011-04-05T18:53:51.900" UserId="4239" Text="Cleaning a food processor" />
  <row Id="28838" PostHistoryTypeId="3" PostId="13772" RevisionGUID="0e157140-e41c-4063-97da-2a324ad92667" CreationDate="2011-04-05T18:53:51.900" UserId="4239" Text="&lt;cleaning&gt;" />
  <row Id="28839" PostHistoryTypeId="2" PostId="13773" RevisionGUID="6d9872e6-b62c-4aec-a014-95ccdc75ffaf" CreationDate="2011-04-05T19:18:18.267" UserId="280" Text="I've seen some recipies that call for a can of beer to be added, but never have I seen them specify a specific kind or brand. That leads me to believe its less for flavor and more for chemical reaction.&#xD;&#xA;&#xD;&#xA;My question: why is no type or brand specified? Is it left to the cook to decide what type/flavor beer would be best, or is it simply a chemical process that any beer can facilitate? If the latter, are there other ingredients which could be safely substituted?" />
  <row Id="28840" PostHistoryTypeId="1" PostId="13773" RevisionGUID="6d9872e6-b62c-4aec-a014-95ccdc75ffaf" CreationDate="2011-04-05T19:18:18.267" UserId="280" Text="Some recipies call for beer to be added, but why?" />
  <row Id="28841" PostHistoryTypeId="3" PostId="13773" RevisionGUID="6d9872e6-b62c-4aec-a014-95ccdc75ffaf" CreationDate="2011-04-05T19:18:18.267" UserId="280" Text="&lt;beer&gt;" />
  <row Id="28842" PostHistoryTypeId="2" PostId="13774" RevisionGUID="24942d43-7f82-49ab-944d-370c375ccef5" CreationDate="2011-04-05T19:19:17.503" UserId="4476" Text="If it looks clean and it's been sitting in a box I would just run it through my regular washing routine.  Unless it was stored dirty or with some hazardous materials there is no reason to do anything more.&#xD;&#xA;" />
  <row Id="28843" PostHistoryTypeId="2" PostId="13775" RevisionGUID="32e3174e-a470-4c1a-8bf9-8c5d9e9db543" CreationDate="2011-04-05T19:30:28.817" UserId="218" Text="Yeast, sugar, flavor...What's not to like? &#xD;&#xA;&#xD;&#xA;You do need to keep flavor in mind, however, especially when making beer bread." />
  <row Id="28844" PostHistoryTypeId="2" PostId="13776" RevisionGUID="dd576a7d-55d1-46cf-8984-9f0b32201c76" CreationDate="2011-04-05T19:40:38.553" UserDisplayName="daniel" Text="Beer hasn't, historically, been given the same kind of attention as wine. This is slowly changing, but I don't think beer will be treated the same for at least another couple of centuries. So, many people tend to think that generally speaking, all beer is interchangeable (particularly in North America, where 'beer' usually means 'fizzy pale yellow liquid with no flavour'), thus the lack of specification when it comes to (most) recipes.&#xD;&#xA;&#xD;&#xA;Bear in mind of course that you need to be careful with reduction, as (most) beers will become intensely bitter when reduced too far. And generally speaking follow the same rules with beer as with wine: darker for more intense/robust flavours, lighter for more delicate flavours.&#xD;&#xA;&#xD;&#xA;Don't even get me started on the hideous apparition that is 'beer can chicken.' If I wanted the taste of hot paint and aluminium I'd go lick the side of a house in the summer." />
  <row Id="28845" PostHistoryTypeId="2" PostId="13777" RevisionGUID="17025ae3-7b90-4228-9abe-f311c5afbed1" CreationDate="2011-04-05T19:46:10.690" UserDisplayName="daniel" Text="Yes, making a demiglace will take a long time. There isn't much of a way around that, as liquid will only evaporate so fast. For a proper demi, you will need to include lots of connective tissue in order to convert collagen to gelatine.&#xD;&#xA;&#xD;&#xA;To make a stock, don't boil, it's not necessary. A simmer should be fine. And whatever size pot you're using, you'll want to have approximately 1:1::bones:aromatics, the solids should fill the pot completely, add just enough water to cover.&#xD;&#xA;&#xD;&#xA;There isn't that much accuracy required in chopping up the bones, as long as they're relatively around the same size. I wouldn't pan-fry them, I would roast. And yes, you will need a cleaver (or a saw) to cut through the bones; you will destroy your other knives.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28846" PostHistoryTypeId="5" PostId="13754" RevisionGUID="81d33a04-1f8c-4230-8244-dd3a5990988c" CreationDate="2011-04-05T20:08:46.927" UserId="280" Comment="fixed spacing and caps" Text="Try sweet potato, wrap two in clingfilm twice then microwave on medium high for 8 minutes, 10 minute break. pierce the film then check for done-ness with knife. follow another 8-10 mins. check if accepable by slicing in half longways and scraping w/ spoon/fork&#xD;&#xA;&#xD;&#xA;I use a mix of this and regular boiled-potato mash (season 1 minute before removing from water)&#xD;&#xA;&#xD;&#xA;Never heard of croquettes w/out potato..&#xD;&#xA;&#xD;&#xA;Try finding a recipe for the japanese version &quot;Korokke&quot;&#xD;&#xA;&#xD;&#xA;I make large batches of these at a time." />
  <row Id="28847" PostHistoryTypeId="24" PostId="13754" RevisionGUID="81d33a04-1f8c-4230-8244-dd3a5990988c" CreationDate="2011-04-05T20:08:46.927" Comment="Proposed by 280 approved by 60 edit id of 87" />
  <row Id="28848" PostHistoryTypeId="2" PostId="13778" RevisionGUID="71cae416-2979-42d1-a97f-46c62a6963fa" CreationDate="2011-04-05T20:16:41.777" UserId="15" Text="Beer, like wine or coffee, is often used when a reduction over a long cooking time is called for but water would be sub-optimal. I make chili a lot. Water is not your friend there, especially if you incorporate a lot of elements that have water in them to begin with (undried/roasted tomatoes in particular). Beer doesn't add the acidity that coffee does, but it is great for adding sugars and the maltier flavors. The sugars aren't precisely 'sweeter' but rather add depth of flavor.&#xD;&#xA;&#xD;&#xA;I'd be interested in the effect of carbonation on the cooking process, however since carbonation is supposedly lost faster at higher temperatures I'd imagine it's less than expected.&#xD;&#xA;&#xD;&#xA;Beer can be used to de-glaze and so on; its lower alcohol makes it much less reactive (than marsala or liquor) and the sugars make it as likely to glaze over. Still it imparts some flavor depending on the context.&#xD;&#xA;&#xD;&#xA;The type of beer you should use is largely up to you. They differ greatly in flavor and composition. [For some suggestions on pairings check out this question.](http://cooking.stackexchange.com/q/8588/15) Another consideration is to look into Cicerones; it's a certification people get where (more for large scale operations than restaurants or personal use), in addition to knowledge of processing and manufacturing, [they are sommeliers of beer][1]. &#xD;&#xA;&#xD;&#xA;An additional consideration is how long the beer will be cooking down. The longer the cook down, the more the flavors will be less distinct. However, there are flavors that are frequently only found in beer; hoppiness, roasted malt, and (the effects of open fermentation with) wild yeast can do amazing things in a dish. Creating a side reduction minimizes the cook down and can preserve the flavors.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cicerone.org/" />
  <row Id="28849" PostHistoryTypeId="2" PostId="13779" RevisionGUID="9fc23a03-e587-40ad-966c-f47e9eba096b" CreationDate="2011-04-05T20:19:06.807" UserId="5576" Text="On a usage note, I've found that they are much easier to clean if you do so immediately after use than if you wait until later." />
  <row Id="28850" PostHistoryTypeId="2" PostId="13780" RevisionGUID="2c8db05e-ccc9-4ef6-adca-508895a58c91" CreationDate="2011-04-05T20:22:49.350" UserId="1163" Text="When a recipe includes wine as an ingredient, it's often also only specified whether the wine should be red or white, or occasionally what region the wine should be from, but seldom a particular wine from a particular winery. This allows for as much variation in flavour as just saying &quot;add beer&quot;.&#xD;&#xA;&#xD;&#xA;On the other hand, I have seen quite a few Belgian recipes that specify a particular Kriek or Trappist. So I think the flavour is *definitely* an important component.&#xD;&#xA;&#xD;&#xA;As for chemical properties: the most obvious ones come from alcohol and acid, which [@mfg talks about in this answer][1]. Carbonation is relevant mostly for baking I think, but I'll leave that for someone else to answer as I'm not really sure.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/13773/some-recipies-call-for-beer-to-be-added-but-why/13778#13778" />
  <row Id="28851" PostHistoryTypeId="2" PostId="13781" RevisionGUID="457c4e0c-ad91-4de9-b98b-3cb47b8955a6" CreationDate="2011-04-05T20:37:56.237" UserId="3203" Text="After 15 years of non use cleaning is not your problem. Depending on what model it is the gears, bearings and bushings will be packed with grease (often silicone based) and these will have most likely dried out to some degree&#xD;&#xA;&#xD;&#xA;Using it without checking these could cause mechanical failure&#xD;&#xA;&#xD;&#xA;Pull the covers off and have a look. Often the grease is OK, but has retracted from the gear surface, just re-spread it around. If not confident with doing this send it to a service centre&#xD;&#xA;" />
  <row Id="28852" PostHistoryTypeId="25" PostId="13773" RevisionGUID="23dd6455-757e-407d-b403-c041c8649b03" CreationDate="2011-04-05T20:48:40.783" Comment="http://twitter.com/#!/StackCooking/status/55371297575796736" />
  <row Id="28853" PostHistoryTypeId="2" PostId="13782" RevisionGUID="6058dfc2-59a5-4f84-9d2b-bead6cbdb4a8" CreationDate="2011-04-05T21:38:26.043" UserId="1553" Text="What different uses do we assign to Salted Butter  vs.  UnSalted Butter?" />
  <row Id="28854" PostHistoryTypeId="1" PostId="13782" RevisionGUID="6058dfc2-59a5-4f84-9d2b-bead6cbdb4a8" CreationDate="2011-04-05T21:38:26.043" UserId="1553" Text="What different uses do we assign to Salted Butter vs. UnSalted Butter?" />
  <row Id="28855" PostHistoryTypeId="3" PostId="13782" RevisionGUID="6058dfc2-59a5-4f84-9d2b-bead6cbdb4a8" CreationDate="2011-04-05T21:38:26.043" UserId="1553" Text="&lt;flavor&gt;&lt;salt&gt;&lt;butter&gt;" />
  <row Id="28856" PostHistoryTypeId="2" PostId="13783" RevisionGUID="5a470bc1-7036-4b05-8af9-0827b37d7bbd" CreationDate="2011-04-05T22:01:04.373" UserDisplayName="daniel" Text="Salted butter is good only for spreading on toast. In all other cooking applications, without exception, you want to use unsalted butter. For one, the addition of salt in some contexts (particularly baking) will affect chemical reactions, so you want to control how much salt is being used. For another, and more importantly in most applications, using salted butter means you will have less control over actual seasoning.&#xD;&#xA;&#xD;&#xA;We keep both salted and unsalted butter at home. Salted, as I noted, is for toast only really." />
  <row Id="28857" PostHistoryTypeId="2" PostId="13784" RevisionGUID="afb29f3b-1d3a-4a15-8dd0-733237e9d16e" CreationDate="2011-04-05T22:02:16.013" UserId="3348" Text="Well, you can assign whatever uses you want, of course. But in general, unsalted butter is used anywhere that you can't or shouldn't taste for saltiness, or where you want to avoid the salt, and salted for anything that you prefer it on, or where there's no worry about getting too much salt without knowing it. This is because the saltiness varies so much with salted butter, so you never know how much salt you're getting.&#xD;&#xA;&#xD;&#xA;Of course, lots of people use unsalted butter for most everything--many prefer it on fresh bread, for example--and there are plenty of people who don't worry about using salted butter for everything either." />
  <row Id="28858" PostHistoryTypeId="2" PostId="13785" RevisionGUID="09c7866a-219b-486d-b6f8-ce79d0d9e5c5" CreationDate="2011-04-05T22:03:43.843" UserId="3819" Text="The short answer is that unsalted butter is for cooking with, salted butter is for spreading on things (biscuits, pancakes, etc.).  Salted butters vary in the amount of salt they contain, so when cooking you should use unsalted butter and control the salt level yourself.   &#xD;&#xA;&#xD;&#xA;I believe I've heard that in some parts of Europe salted butter isn't even sold.  If you want to butter your croissant, you use unsalted butter and sprinkle a touch of salt for flavor." />
  <row Id="28859" PostHistoryTypeId="5" PostId="13782" RevisionGUID="1a31dc42-27ce-4d5e-86b6-81d98a63ccda" CreationDate="2011-04-05T22:26:22.430" UserId="60" Comment="added 1 characters in body; edited tags; edited title" Text="What different uses do we assign to salted butter versus unsalted butter?" />
  <row Id="28860" PostHistoryTypeId="4" PostId="13782" RevisionGUID="1a31dc42-27ce-4d5e-86b6-81d98a63ccda" CreationDate="2011-04-05T22:26:22.430" UserId="60" Comment="added 1 characters in body; edited tags; edited title" Text="What different uses do we assign to salted butter vs. unsalted butter?" />
  <row Id="28861" PostHistoryTypeId="6" PostId="13782" RevisionGUID="1a31dc42-27ce-4d5e-86b6-81d98a63ccda" CreationDate="2011-04-05T22:26:22.430" UserId="60" Comment="added 1 characters in body; edited tags; edited title" Text="&lt;salt&gt;&lt;butter&gt;" />
  <row Id="28862" PostHistoryTypeId="6" PostId="11385" RevisionGUID="a7e65a47-20a4-4870-a40b-02f5c7116d96" CreationDate="2011-04-05T22:26:48.217" UserId="60" Comment="edited tags" Text="&lt;butter&gt;" />
  <row Id="28863" PostHistoryTypeId="2" PostId="13786" RevisionGUID="d56d707d-0912-4369-b29c-88b67d3a8291" CreationDate="2011-04-05T22:53:24.623" UserId="5581" Text="Well, i've incorporated all of your tips as I cooked 3 pounds of chicken cutlets tonight, in 2 separate pans... One with a non-stick dark pan and one with the stainless steel (both fairly moderate in price).  I have to say the nonstick was much better.  I had to continuosly monitor the heat in both pans the oil burned in the stainless steel with the same temperature as the nonstick.  Good news is I think its a matter of learning to cook on the electric stove.  &#xD;&#xA;I will continue to incorporate the tips and monitor the temperature in the foods.  &#xD;&#xA;&#xD;&#xA;The rice came out perfect, again monitoring the heat and stirring constantly.  &#xD;&#xA;&#xD;&#xA;Thank you all!" />
  <row Id="28864" PostHistoryTypeId="25" PostId="13782" RevisionGUID="de094bb7-f668-490e-bbfd-fc4da7a15aca" CreationDate="2011-04-05T23:48:40.450" Comment="http://twitter.com/#!/StackCooking/status/55416595132059648" />
  <row Id="28865" PostHistoryTypeId="2" PostId="13787" RevisionGUID="c3106bb5-5bfe-4b6e-9688-bd9c156494f9" CreationDate="2011-04-06T02:47:30.633" UserId="1963" Text="The key to any Soufflé is the egg whites.  The air bubbles trapped inside of them is what causes the mixture to rise.  (As daniel mentions McGee puts it at somewhere like 25% due to the air expanding from the heat and 75% from the steam interacting with the bubbles.)  &#xD;&#xA;&#xD;&#xA;Problems occur because the Soufflé is so reliant on steam and the egg whites setting.  If the base dilutes the egg whites then they can't set properly and the bubbles trapped inside of them can't do their job of making it rise.  If the whites are just mixed into the base thoughtlessly most of the foam will be destroyed.&#xD;&#xA;&#xD;&#xA;Most recipes agree that stiff but moist and glossy peaks are how the egg whites should be beaten." />
  <row Id="28866" PostHistoryTypeId="25" PostId="13764" RevisionGUID="0f816c12-2a76-463e-8c92-067fbb771c39" CreationDate="2011-04-06T02:48:40.477" Comment="http://twitter.com/#!/StackCooking/status/55461894135361536" />
  <row Id="28867" PostHistoryTypeId="2" PostId="13788" RevisionGUID="fa1231ff-3eea-4e76-8826-282723fd915a" CreationDate="2011-04-06T03:24:00.480" UserId="1963" Text="The classification of different beer types comes from how they are made.  The first distinction is top-fermenting vs. bottom-fermenting, i.e. does the yeast get thrown in on top and work its way down the mash, or is it the reverse.&#xD;&#xA;&#xD;&#xA;- Top Fermenting = Ale&#xD;&#xA;- Bottom Fermenting = Lager&#xD;&#xA;&#xD;&#xA;In general, lager yeasts are more sensitive to temperature control during brewing and result in a subtler and cleaner flavor.  Pilsners and most German beers are of this type.  Ales tend to have a larger variety of yeast strains used, so don't have as consistent a profile as lagers.  (There's exceptions of course, Schwarzbier is as dark and malty as they come.)&#xD;&#xA;&#xD;&#xA;All other styles are a result of their ingredients, locations and histories.  Most have a specific quality such as Labmics, which are a sour beer that uses spontaneous fermentation.  Rauchbier (also known as Smoked Beer) have a distinctive smoky flavor and sometimes are actually smoked before bottling.  (And, frustratingly, can be either a lager or ale before being smoked).&#xD;&#xA;&#xD;&#xA;Beers that use Wheat as one of their malts tends to make another broad category of ales such as the Hefeweizen and Whitbier.&#xD;&#xA;&#xD;&#xA;Not every category is so easy.  You'll be hard pressed to find a beer expert who can quote the differences between a Porter and a Stout without speaking in generalities and flavor profiles.  Similarly, since the naming of beers isn't regulated everywhere in the world what is one breweries &quot;American Pale Ale&quot; is an others IPA." />
  <row Id="28868" PostHistoryTypeId="2" PostId="13789" RevisionGUID="1545b567-c43f-4480-9b13-34e902c31712" CreationDate="2011-04-06T03:53:52.673" UserId="4347" Text="Okay, so my lovely wife (&quot;Plain Ol'Common Sense&quot; here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister.&#xD;&#xA;&#xD;&#xA;Everything started out so well... I heated the cast iron skillet good and hot, browned the roast, poured a can of tomato paste onto it with a can of french onion soup and some fresh garlic and coarse pepper and popped the whole shebang into the oven at 375.&#xD;&#xA;&#xD;&#xA;It all broke down when I let a project get me side-tracked and now I need to save my bacon (or beef as is the case now).&#xD;&#xA;&#xD;&#xA;So, now I'm wondering something. I want to take this lovely, dry roast and crock-pot it with honey and molasses for a spicy-sweet fajita masterpiece before she gets home tomorrow and I'm looking for a recipe.&#xD;&#xA;&#xD;&#xA;Now, mind you, I need to be at work 70 miles from home at 7:00 in the morning but I've got 2 teenage boys that can babysit the crock-pot. I'll have some time to put this together before heading out the door.&#xD;&#xA;&#xD;&#xA;Any spicy-sweet ideas out there?&#xD;&#xA;&#xD;&#xA;Thanks in advance!" />
  <row Id="28869" PostHistoryTypeId="1" PostId="13789" RevisionGUID="1545b567-c43f-4480-9b13-34e902c31712" CreationDate="2011-04-06T03:53:52.673" UserId="4347" Text="Molasses and Honey with burned beef suggestions?" />
  <row Id="28870" PostHistoryTypeId="3" PostId="13789" RevisionGUID="1545b567-c43f-4480-9b13-34e902c31712" CreationDate="2011-04-06T03:53:52.673" UserId="4347" Text="&lt;pot-roast&gt;&lt;jerk&gt;" />
  <row Id="28871" PostHistoryTypeId="2" PostId="13790" RevisionGUID="9ae0be67-3e92-49da-9e8a-e8539d820e9a" CreationDate="2011-04-06T04:08:11.860" UserDisplayName="daniel" Text="Bitter chocolate, lime juice, stock (chicken or beef doesn't matter), maybe a slosh of tequila. Cumin, a hot pepper of your favourite variety, perhaps some guava or agave? A little oregano, few cloves of garlic, a roughly chopped onion. Peppercorns--no salt, not at this stage.&#xD;&#xA;&#xD;&#xA;Ensure enough liquid to just barely cover the meat, turn 'er on and leave 'er alone. When you get home, remove the meat from the pot, strain the liquid and set to reduce in a pot over high heat.&#xD;&#xA;&#xD;&#xA;Shred the meat with forks while still warm--like making pulled pork. When the liquid is nicely reduced, add just enough to the shredded meat to keep it moist and luscious. Season at this stage, not before reduction. Eat in fajitas with, say, some nicely chopped avocado and buttery lettuce, maybe some pico de gallo." />
  <row Id="28872" PostHistoryTypeId="5" PostId="13786" RevisionGUID="2a946481-3ccf-4fac-9507-56844f061c8e" CreationDate="2011-04-06T04:33:55.337" UserId="280" Comment="fixed caps, dropped signature" Text="Well, I've incorporated all of your tips as I cooked 3 pounds of chicken cutlets tonight, in 2 separate pans... One with a non-stick dark pan and one with the stainless steel (both fairly moderate in price). I have to say the nonstick was much better.  I had to continuosly monitor the heat in both pans the oil burned in the stainless steel with the same temperature as the nonstick.  Good news is I think its a matter of learning to cook on the electric stove.  &#xD;&#xA;I will continue to incorporate the tips and monitor the temperature in the foods.  &#xD;&#xA;&#xD;&#xA;The rice came out perfect, again monitoring the heat and stirring constantly." />
  <row Id="28873" PostHistoryTypeId="24" PostId="13786" RevisionGUID="2a946481-3ccf-4fac-9507-56844f061c8e" CreationDate="2011-04-06T04:33:55.337" Comment="Proposed by 280 approved by 67 edit id of 88" />
  <row Id="28874" PostHistoryTypeId="5" PostId="784" RevisionGUID="67b1c1b3-9572-4bad-8dfe-dfe4aede2a6c" CreationDate="2011-04-06T04:45:02.080" UserId="67" Comment="powdered sugar SN confectioners sugar (US)" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="28875" PostHistoryTypeId="5" PostId="13789" RevisionGUID="ef44f67e-8af9-4ec4-ad77-25e038b14460" CreationDate="2011-04-06T05:04:03.987" UserId="4347" Comment="added 386 characters in body" Text="Okay, so my lovely wife (&quot;Plain Ol'Common Sense&quot; here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister.&#xD;&#xA;&#xD;&#xA;Everything started out so well... I heated the cast iron skillet good and hot, browned the roast, poured a can of tomato paste onto it with a can of french onion soup and some fresh garlic and coarse pepper and popped the whole shebang into the oven at 375.&#xD;&#xA;&#xD;&#xA;It all broke down when I let a project get me side-tracked and now I need to save my bacon (or beef as is the case now).&#xD;&#xA;&#xD;&#xA;So, now I'm wondering something. I want to take this lovely, dry roast and crock-pot it with honey and molasses for a spicy-sweet fajita masterpiece before she gets home tomorrow and I'm looking for a recipe.&#xD;&#xA;&#xD;&#xA;Now, mind you, I need to be at work 70 miles from home at 7:00 in the morning but I've got 2 teenage boys that can babysit the crock-pot. I'll have some time to put this together before heading out the door.&#xD;&#xA;&#xD;&#xA;Any spicy-sweet ideas out there?&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;*Edit* An excellent point was made in the comments: How bad is it?&#xD;&#xA;&#xD;&#xA;The Roast pulls apart readily, is quite brown and very dry tasting. The french onion soup and tomato reduced down to a very caramelized reduction in the bottom of the pan leaving the top of the roast exposed for about an hour. Although, I did have a cast iron lid on the whole rig so it didn't 'burn' completely." />
  <row Id="28876" PostHistoryTypeId="25" PostId="13789" RevisionGUID="8a80ae9c-baaf-4307-8a68-34e443bb84a6" CreationDate="2011-04-06T05:48:41.017" Comment="http://twitter.com/#!/StackCooking/status/55507193952354305" />
  <row Id="28877" PostHistoryTypeId="2" PostId="13791" RevisionGUID="a60e3571-1ce8-492b-bea7-91276aa87182" CreationDate="2011-04-06T07:49:33.017" UserId="1160" Text="In order of lightness/colour, with the palest at the top&#xD;&#xA;&#xD;&#xA; - lager, yellow, taste dry and light (yes please)&#xD;&#xA; - ale, brown, taste earthy and richer (yes please)&#xD;&#xA; - stout, black, tastes like ashtrays (no thankyou, well ok sometimes a guiness is required)&#xD;&#xA;&#xD;&#xA;More [here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Beer_style#Elements_of_beer_style" />
  <row Id="28878" PostHistoryTypeId="25" PostId="13768" RevisionGUID="a0fa39e4-e2a7-47f1-b119-fa2aa1ca8868" CreationDate="2011-04-06T08:48:42.507" Comment="http://twitter.com/#!/StackCooking/status/55552497988796416" />
  <row Id="28879" PostHistoryTypeId="2" PostId="13792" RevisionGUID="7e7bb3b9-23cb-4a69-b6ac-f54346dd58db" CreationDate="2011-04-06T09:16:49.353" UserId="5550" Text="I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic...  &#xD;&#xA;After that I let it sit on a small flame for a bit more.  &#xD;&#xA;As a result, the sauce set in the pot for a fairly long time (45 min at least).  &#xD;&#xA;&#xD;&#xA;I asked my roommate if it's ok to leave it this long, and he said that the longer I leave it, the better it will come out.&#xD;&#xA;&#xD;&#xA;Is this true? Is patience a key ingredient to a perfect sauce?  &#xD;&#xA;(P.S, it really did come out great...)" />
  <row Id="28880" PostHistoryTypeId="1" PostId="13792" RevisionGUID="7e7bb3b9-23cb-4a69-b6ac-f54346dd58db" CreationDate="2011-04-06T09:16:49.353" UserId="5550" Text="How long should I cook pasta souse?" />
  <row Id="28881" PostHistoryTypeId="3" PostId="13792" RevisionGUID="7e7bb3b9-23cb-4a69-b6ac-f54346dd58db" CreationDate="2011-04-06T09:16:49.353" UserId="5550" Text="&lt;sauce&gt;&lt;pasta&gt;" />
  <row Id="28882" PostHistoryTypeId="2" PostId="13793" RevisionGUID="f6359b99-a369-4d76-95e1-5573e3d5c666" CreationDate="2011-04-06T09:22:12.123" UserId="4194" Text="Yes, with any kind of 'stewing' sauce, the flavour improves the longer you cook it (provided it's a slow, gentle process). The longer you leave it, the more chance the flavours have to 'marry'. I have a recipe for a pasta sauce that calls for 6 hours of slow simmering!&#xD;&#xA;&#xD;&#xA;You may also have noticed in the past that left over pasta sauce that you eat the next day is really good, for the same reason as above. Any stew, in fact, like bolognese, casserole, chilli, bourgignon etc, is really delicious when left overnight and reheated." />
  <row Id="28883" PostHistoryTypeId="4" PostId="13792" RevisionGUID="ee486ab8-ed59-4793-a41e-cefb0c09717f" CreationDate="2011-04-06T09:22:26.880" UserId="4194" Comment="edited title" Text="How long should I cook pasta sauce?" />
  <row Id="28885" PostHistoryTypeId="25" PostId="13792" RevisionGUID="99649b1b-97cb-4346-9e50-ec3d1dd53c07" CreationDate="2011-04-06T11:48:42.423" Comment="http://twitter.com/#!/StackCooking/status/55597797830955008" />
  <row Id="28886" PostHistoryTypeId="2" PostId="13795" RevisionGUID="d478d980-6dea-4812-8ec0-b99c1b341905" CreationDate="2011-04-06T13:22:04.443" UserId="2391" Text="It depends on the sauce and the result you want. &#xD;&#xA;&#xD;&#xA;Tomato based sauces without meat can be really good when just cooked and no more. This way you get a fresh summery flavor that makes the most of good tomatoes with maybe just basil and garlic to give a fuller flavor. This also applies where any vegetables want to stay chunky.&#xD;&#xA;&#xD;&#xA;Cream, or white sauces don't need to cook long either and a pesto doesn't need cooking at all!&#xD;&#xA;&#xD;&#xA;A Ragu, or other meat sauce, however will almost certainly benefit from a longer cooking period depending on how hungry you are.&#xD;&#xA;&#xD;&#xA;By the way [Corsican beef][1] is incredible if you have patience to cook it long enough. I'd recommend serving it with a really good quality large tube pasta. Too many people spend ages on the sauce and use cheap pasta!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://gastronomygirl.blogspot.com/2008/07/corsican-beef.html" />
  <row Id="28887" PostHistoryTypeId="2" PostId="13796" RevisionGUID="d995c0fa-e017-4976-b973-28f0f50143d4" CreationDate="2011-04-06T13:37:59.853" UserId="2391" Text="In the UK most butter is salted and just labeled butter. Most people use this for everything, unless a recipe calls for unsalted butter particularly. I assume our baking recipes take that into account, but lots of our baked goods, eg shortbread, wouldn't taste right without it.&#xD;&#xA;" />
  <row Id="28888" PostHistoryTypeId="2" PostId="13797" RevisionGUID="0c750750-a22a-4fc0-a1e1-07c43bf53a8d" CreationDate="2011-04-06T13:42:22.110" UserId="5588" Text="I use Vanilla extract instead of vanilla bean and it turns out pure white and taste great. I have made it and shared it with my neighbors and they said that it taste , as good, if not better than the one they had at the resturant. I use 2 tsp. vanilla for one recipe. I hope this helps." />
  <row Id="28889" PostHistoryTypeId="2" PostId="13798" RevisionGUID="4dbc9f2c-b1c4-4f1b-ab15-c1ed23f77c6e" CreationDate="2011-04-06T13:44:45.097" UserId="4638" Text="I think that a crock pot won't help you at all. &#xD;&#xA;&#xD;&#xA;There is no way to reverse what has happened and make it taste non-dry. You have 3 changing components in meat: 2 types of protein, and connective tissue. When the first type of protein denatures (at 50°C - we are speaking meat core temperature here, not oven temperature) the meat is medium. When the second type denatures (65°C), the meat is well done. The denatured proteins can't conatin moisture and it all leaks away, leaving the meat dry. This is the stage at which your roast has arrived. &#xD;&#xA;&#xD;&#xA;What happens in a crock pot is that the third component - connective tissue - changes into gooey gelatine (starts at around 70°C, needs lots of time). So while the muscle fibres are dry, they are covered in the gelatine, and easy to chew. That tastes good. But it isn't the liquid in the crock pot which makes the meat tender. &#xD;&#xA;&#xD;&#xA;The prerequisite for the third change is that you have enough connective tissue in the meat. Roast cuts definitely don't have it! In fact, if you had it, this reaction would already have happened in the oven. The simple fact that the roast which stayed too long in the oven is is dry is the hint that putting it into a crock pot won't make it better. Even if you let it swim in the nicest liquids, they won't get absorbed by the meat. Its physical structure is changed and it cannot keep liquids absorbed. More cooking won't help. &#xD;&#xA;&#xD;&#xA;However, the situation is not hopeless. In fact, daniel already gave the solution. The taste of the dry meat isn't a problem; its texture is the problem. It is too dry to chew. As there is no way to lubricate the inside of the roast, you need to tear it into small pieces and lubricate it on the outside. I am not sure that &quot;shred with forks&quot; is the best way though (that's what would have worked on a brisket out of the crock pot), I'd suggest first cutting it into slices against the grain and then shredding (or maybe dicing) the slices. Then my preference would be to surve in a rich, lubricating sauce. I don't think that honey will help much for texture, but adding it for taste should function. Go for something with a very smooth texture - e.g. a bearnaise. This should counteract the dryness well. If you use something else as a sauce, try for a higher fat content. You may need to create an emulsion if you use a water based sauce (like the one daniel suggests). " />
  <row Id="28890" PostHistoryTypeId="7" PostId="13792" RevisionGUID="e0037617-fe0a-4475-ada7-307f93f40928" CreationDate="2011-04-06T13:45:04.483" UserId="5550" Comment="Rollback to [7e7bb3b9-23cb-4a69-b6ac-f54346dd58db]" Text="How long should I cook pasta souse?" />
  <row Id="28891" PostHistoryTypeId="7" PostId="13792" RevisionGUID="83ec6b30-1a5c-4b78-9788-81dad69f9140" CreationDate="2011-04-06T13:46:21.690" UserId="5550" Comment="Rollback to [ee486ab8-ed59-4793-a41e-cefb0c09717f]" Text="How long should I cook pasta sauce?" />
  <row Id="28893" PostHistoryTypeId="2" PostId="13799" RevisionGUID="e3767c99-33f1-46ed-9292-6604ddff970b" CreationDate="2011-04-06T14:16:48.590" UserId="5589" Text="Cooking depends on the type of sauce you're cooking. For example, if it is a sauce should be cooked a long time, but if you want to make a light sauce with fresh tomatoes, cooking must be very short!!!&#xD;&#xA;&#xD;&#xA;Look here: [ricette][1] di pasta&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mangiarebene.com" />
  <row Id="28894" PostHistoryTypeId="2" PostId="13800" RevisionGUID="e808caed-2a06-4b0d-acd4-6661a86c6ec4" CreationDate="2011-04-06T14:17:27.403" UserId="4489" Text="I regularly cook my pasta sauce over low heat (around 150°F) for 3 hours or more. I see two main advantages:&#xD;&#xA;&#xD;&#xA; - **Meat:** The low temperature keeps the meat from getting dry, and the long cooking time melts away the connective tissue so to make it tender. &#xD;&#xA; - **Flavor:** Some flavors benefit from the long cooking. You will extract more flavor from the meat and spices to take the whole sauce to a new level. " />
  <row Id="28895" PostHistoryTypeId="2" PostId="13801" RevisionGUID="7bdcde3b-2ec5-4dd6-a73d-0f9f07859a14" CreationDate="2011-04-06T14:37:42.463" UserId="3113" Text="I agree with everyone that cooking longer is sometimes best, but with one caveat - make sure there is enough liquid to support the amount of cooking time. When a sauce simmers water is boiled off, so if your original sauce is already thick, cooking it longer will just create a really thick tomato paste. If you're finding that the sauce is thickening too quickly, try adding some stock (veggie, chicken, beef). Since a stock already contains concentrated flavors, this won't dilute the work you've already put into creating a flavorful sauce.&#xD;&#xA;&#xD;&#xA;Also you'll want to keep in mind that some ingredients should still be added last: cheese, cream, fresh herbs." />
  <row Id="28896" PostHistoryTypeId="25" PostId="13772" RevisionGUID="a7414b73-7030-4c10-ab22-8e9a9d40d534" CreationDate="2011-04-06T14:48:42.997" Comment="http://twitter.com/#!/StackCooking/status/55643097199157248" />
  <row Id="28900" PostHistoryTypeId="2" PostId="13803" RevisionGUID="1582baee-df11-4169-a21e-ba3e5a7afa61" CreationDate="2011-04-06T15:35:35.950" UserId="5591" Text="I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil.&#xD;&#xA;&#xD;&#xA;My problem is that whenever I take it out of the refrigerator, especially when it gets low, the olive-oil leaves it practically solid. I understand that this is normal for olive oil, but it is rather annoying having to get it out 30 minutes before I make a salad or a sandwich (as I don't normally have that kind of time).&#xD;&#xA;&#xD;&#xA;My question is, since everything in there but the garlic doesn't need to be refrigerated, is it safe to leave it out of the fridge and let it stand at room temperature? Or is it like all other (store-bought) dressing where after opening (mixing) it requires refrigeration?" />
  <row Id="28901" PostHistoryTypeId="1" PostId="13803" RevisionGUID="1582baee-df11-4169-a21e-ba3e5a7afa61" CreationDate="2011-04-06T15:35:35.950" UserId="5591" Text="Need to refrigerate vinaigrette?" />
  <row Id="28902" PostHistoryTypeId="3" PostId="13803" RevisionGUID="1582baee-df11-4169-a21e-ba3e5a7afa61" CreationDate="2011-04-06T15:35:35.950" UserId="5591" Text="&lt;salad-dressing&gt;&lt;olive-oil&gt;" />
  <row Id="28904" PostHistoryTypeId="2" PostId="13804" RevisionGUID="2a4cbe8d-66f0-4e7a-b961-46b264ec46fd" CreationDate="2011-04-06T15:42:40.753" UserId="722" Text="Seems like a question that would've been asked before, but I couldn't find a pre-existing question.  Sorry if this is a duplicate.&#xD;&#xA;&#xD;&#xA;Anyway, I do a lot of stir-fry, usually with chicken.  My usual method -- I cube the chicken, then brinerate it in soy sauce, brown sugar, a bit of oil, and ginger.  Then I dry it off with paper towels, heat a cast-iron to 400-500*F, then add a little peanut oil and put a small amount of the chicken in at one time.  I wait for that to cook, pull it out, make sure the pan's reheated, then add another small amount of the chicken. Repeat until all the chicken is cooked.&#xD;&#xA;&#xD;&#xA;I've run into a couple problems though.  &#xD;&#xA;1) It takes a very long time to follow those steps.  Drying the chicken is slow and messy, and seems overly pedantic.  The amount of chicken I can cook at one time and still get a maillard reaction is very little.&#xD;&#xA;&#xD;&#xA;2) The browning reaction is very inconsistent.  Sometimes it's perfect, sometimes it doesn't work at all.  Usually if I follow these steps to the extreme (like, 4-5 small cubes of chicken at one time) I can always get a reaction, but that just takes waaaaay too long.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So, what tricks can I use to help ensure that a Maillard reaction occurs?  Are there any ways I can speed up the whole process?" />
  <row Id="28905" PostHistoryTypeId="1" PostId="13804" RevisionGUID="2a4cbe8d-66f0-4e7a-b961-46b264ec46fd" CreationDate="2011-04-06T15:42:40.753" UserId="722" Text="Tricks to ensure Mailliard/Browning reaction?" />
  <row Id="28906" PostHistoryTypeId="3" PostId="13804" RevisionGUID="2a4cbe8d-66f0-4e7a-b961-46b264ec46fd" CreationDate="2011-04-06T15:42:40.753" UserId="722" Text="&lt;chicken&gt;&lt;meat&gt;&lt;stir-fry&gt;&lt;maillard&gt;" />
  <row Id="28907" PostHistoryTypeId="2" PostId="13805" RevisionGUID="1f23e41b-2266-46f8-9052-1ba2c5254050" CreationDate="2011-04-06T15:56:18.637" UserId="60" Text="Yes, you should refrigerate it.&#xD;&#xA;&#xD;&#xA;Once a commercially bottled dressing is exposed to the air it is contaminated. Your homemade dressing is no different, and is likely more contaminated to begin with. The bottom line is that your dressing is food -- for humans, bacteria, and mold. It might not be the most hospitable of environments, but something is bound to find a home there. This process is arrested by refrigeration. Additionally, the garlic and basil will be going through a decay process that would be delayed by refrigeration.&#xD;&#xA;&#xD;&#xA;I'm not sure what kind of olive oil you used, but I've never had a vinaigrette turn solid in the refrigerator. If you're in a rush I'd suggest submerging, or running hot water over the bottle you store it in to quickly thaw it. You'll shorten the shelf life, but if you're using it frequently enough (used all in less than a month) that shouldn't matter." />
  <row Id="28908" PostHistoryTypeId="2" PostId="13806" RevisionGUID="b8773fc1-258e-4cc5-b1ce-808bf4bd2a52" CreationDate="2011-04-06T16:38:56.557" UserId="296" Text="I've added some baking soda (specifically to onions while making French Onion Soup) to accelerate the Maillard reaction in the past and it seems to work rather well. &#xD;&#xA;&#xD;&#xA;A few more general steps can be taken to encourage this reaction:&#xD;&#xA;&#xD;&#xA;&gt; **add** protein (egg, milk), **reducing** sugar (glucose, fructose or lactose), **remove** water,&#xD;&#xA;&gt; **increase** temperature/pH&#xD;&#xA;&#xD;&#xA;I read this article a while back on accelerating the Maillard Reaction and found it very interesting; I think it may be helpful to you as well! http://blog.khymos.org/2008/09/26/speeding-up-the-maillard-reaction/" />
  <row Id="28909" PostHistoryTypeId="2" PostId="13807" RevisionGUID="1c8afdf7-8ec1-4196-b6e5-9bcdeb9077d3" CreationDate="2011-04-06T17:10:11.947" UserId="4194" Text="In my opinion the Maillard reaction isn't all that essential in Eastern cooking because of the myriad of other strong flavours going on. I don't think I've ever had browned chicken in a Chinese takeout.&#xD;&#xA;&#xD;&#xA;I always use a method called velveting when cooking chicken for stir fries. Take a couple of egg whites and add a tablespoon of cornstarch and 2 teaspoons salt. Whisk together, and add your chicken. Marinade for as long as is convenient. Get a saucepan of water on the boil. Add the chicken all in one go, return to the boil, and cook for 5 minutes or so - until the chicken is all white.&#xD;&#xA;&#xD;&#xA;Drain well in a colander and let it steam for a bit to dry it out. Give it a quick stir fry with soy and rice wine (mainly for a little color), and it's ready to go. It gives the most wonderful, tender result, without the odd jelly-like consistency that meat tenderiser can cause.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28910" PostHistoryTypeId="2" PostId="13808" RevisionGUID="db57b3e2-4847-4e9c-a435-c04492e2e4a1" CreationDate="2011-04-06T17:11:54.653" UserId="5596" Text="Basic cook here, whats the best way to make a delicious Omelette ?&#xD;&#xA;&#xD;&#xA;Anyone got a good recipe ?? Or maybe a personal way ?&#xD;&#xA;&#xD;&#xA;Things maybe to mention :&#xD;&#xA;&#xD;&#xA; - Type of vegetables to add&#xD;&#xA; - Type of cheese ?&#xD;&#xA; - Size of cutting veggies ? (small cubes, medium sized etc.)&#xD;&#xA; - Cooking time ? (crispy or not ? )&#xD;&#xA; - Extras for that magical taste ? haahh&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28911" PostHistoryTypeId="1" PostId="13808" RevisionGUID="db57b3e2-4847-4e9c-a435-c04492e2e4a1" CreationDate="2011-04-06T17:11:54.653" UserId="5596" Text="Best way to make an Omelette ?" />
  <row Id="28912" PostHistoryTypeId="3" PostId="13808" RevisionGUID="db57b3e2-4847-4e9c-a435-c04492e2e4a1" CreationDate="2011-04-06T17:11:54.653" UserId="5596" Text="&lt;cooking-time&gt;&lt;breakfast&gt;&lt;omelette&gt;&lt;egg&gt;" />
  <row Id="28913" PostHistoryTypeId="5" PostId="13808" RevisionGUID="f726f5d8-5354-4c97-aba7-316d09e1d7f2" CreationDate="2011-04-06T17:31:43.990" UserId="15" Comment="removed recipe request; deleted 27 characters in body" Text="Basic cook here, whats the best way to make a delicious Omelette ?&#xD;&#xA;&#xD;&#xA;Or maybe a personal technique that improves results?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28914" PostHistoryTypeId="25" PostId="13804" RevisionGUID="434b4221-816f-4d5a-adbe-1e16adc31705" CreationDate="2011-04-06T17:48:42.647" Comment="http://twitter.com/#!/StackCooking/status/55688395183226880" />
  <row Id="28915" PostHistoryTypeId="2" PostId="13809" RevisionGUID="b01b731e-c8b5-4821-9eb0-bc0b2fcb42b1" CreationDate="2011-04-06T18:10:07.030" UserId="15" Text="Since I cannot speak to the benefits of the convection or grill modes of your microwave, I would use the main setting.&#xD;&#xA;&#xD;&#xA;In the context of a salad setting, although you want moist meat, sausage would produce a bit much grease. If the grill setting can actually cauterize the meat without creating too much grease, or if you can capture the runoff (i.e. [with a bacon microwaving plate][1]), it would be more beneficial. In many cases, though, the microwave will soften the sausage, then cause it to dry out (again, you will want to capture the grease for the sake of the salad). Nonetheless, it seems like the microwave is a poor alternative, and (if it is smoked/pre-cooked sausage) you might better to just eat it cold.&#xD;&#xA;&#xD;&#xA;That said, if the problem is that you are just looking for an alternative to steaming and then frying, have you consider braising, searing, grilling (if possible)? You could also do a marinade to moisten the meat and then do a quick, very high-temp fry (in a skillet) to just crust the marinade and heat the meat. These all seem faster or simpler than steaming and frying.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Nordic-Ware-Microwave-Sloped-Medium/dp/B000JZ3UE4/ref=sr_1_2?ie=UTF8&amp;s=home-garden&amp;qid=1302112964&amp;sr=8-2" />
  <row Id="28916" PostHistoryTypeId="5" PostId="13761" RevisionGUID="982513ef-5955-4fea-b5ce-83c4e08a91a6" CreationDate="2011-04-06T18:12:39.743" UserId="15" Comment="added description of meat salad from comments by OP" Text="Meat salad is made with large sized sausages, chopped into thin pieces like carrots or cucumber; then steamed and fried a bit, then served together with regular salad stuffs. &#xD;&#xA;&#xD;&#xA;Looking to specific alternatives, what is the fastest way to cook a Meat Salad (Beef/Buff) using a Microwave Oven? I have grill, convection and microwave modes in my Microwave Oven." />
  <row Id="28917" PostHistoryTypeId="5" PostId="13736" RevisionGUID="b795d9b7-5ce3-48a9-bf7f-c6b0f58ceee4" CreationDate="2011-04-06T19:13:42.740" UserId="3929" Comment="added 299 characters in body" Text="Sous Vide is french for &quot;under vacuum&quot;. It is a method of cooking food in an airtight sealed bag for a very long time. The bag sits in a water bath with accurately determined temperature which is much lower than normally used for cooking. The aim is to maintain the integrity and flavor of the food." />
  <row Id="28918" PostHistoryTypeId="24" PostId="13736" RevisionGUID="b795d9b7-5ce3-48a9-bf7f-c6b0f58ceee4" CreationDate="2011-04-06T19:13:42.740" Comment="Proposed by 3929 approved by 1259 edit id of 80" />
  <row Id="28919" PostHistoryTypeId="4" PostId="13697" RevisionGUID="7e95d6c0-82d5-4c86-abfb-8a49d6b791b1" CreationDate="2011-04-06T19:13:46.280" UserId="4777" Comment="mis-spelling in title" Text="How to prevent pizza dough from stretching back." />
  <row Id="28920" PostHistoryTypeId="24" PostId="13697" RevisionGUID="7e95d6c0-82d5-4c86-abfb-8a49d6b791b1" CreationDate="2011-04-06T19:13:46.280" Comment="Proposed by 4777 approved by 1259 edit id of 89" />
  <row Id="28921" PostHistoryTypeId="2" PostId="13810" RevisionGUID="0cc3005a-f634-4bfc-a156-6fc9fca22d5e" CreationDate="2011-04-06T20:15:30.370" UserId="5550" Text="When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...  &#xD;&#xA;I'm finding it difficult to understand at which point I leave room for the crust...  &#xD;&#xA;As I see it, to make crust I either:  &#xD;&#xA; 1. Leave a thicker outer rim,  &#xD;&#xA; 2. Roll the edges to form the crust after I stretched the dough evenly, Or  &#xD;&#xA; 3. Do nothing and simply leave the edges without sauce, and the crust will form by itself?  &#xD;&#xA;&#xD;&#xA;Which is it?&#xD;&#xA;&#xD;&#xA;And in case it's the first one, how do I accomplish this while stretching the dough?" />
  <row Id="28922" PostHistoryTypeId="1" PostId="13810" RevisionGUID="0cc3005a-f634-4bfc-a156-6fc9fca22d5e" CreationDate="2011-04-06T20:15:30.370" UserId="5550" Text="How to make pizza that has nice crust?" />
  <row Id="28923" PostHistoryTypeId="3" PostId="13810" RevisionGUID="0cc3005a-f634-4bfc-a156-6fc9fca22d5e" CreationDate="2011-04-06T20:15:30.370" UserId="5550" Text="&lt;pizza&gt;&lt;dough&gt;&lt;crust&gt;" />
  <row Id="28924" PostHistoryTypeId="2" PostId="13811" RevisionGUID="690e038d-ebd9-499c-8775-e73134eddee8" CreationDate="2011-04-06T20:26:42.780" UserId="4194" Text="If by crust you mean a raised lip, simply pinch/push the edge up all the way around. Leaving the edge free of sauce won't make it rise a great deal more than the rest of the pizza." />
  <row Id="28925" PostHistoryTypeId="2" PostId="13812" RevisionGUID="298cb430-3bf1-4feb-bf83-bc25794169d1" CreationDate="2011-04-06T20:37:34.977" UserId="3203" Text="In Asian stir fry dishes, if the protein components are stir fried from raw they do not undergo large Maillard reactions&#xD;&#xA;&#xD;&#xA;Many stir fry dishes actual call for pre-cooked protein, such as roast Chicken/Duck or deep fried Tofu. These have already undergone significant Maillard reactions, and are just stirred in to heat up and combine with the sauces&#xD;&#xA;&#xD;&#xA;There is of course still plenty of overall Maillard reactions happening to the entire stir fry. If this is not happening you may need a more powerful gas burner and a proper Asian style wok?&#xD;&#xA;" />
  <row Id="28926" PostHistoryTypeId="2" PostId="13813" RevisionGUID="b92b43be-b09d-40a8-b6d7-beee2006c232" CreationDate="2011-04-06T20:38:09.190" UserId="5555" Text="I'm cooking a full chicken divided to 8 pieces...&#xD;&#xA;&#xD;&#xA;When is the best time to put sauce on chicken cooked on a BBQ?&#xD;&#xA;&#xD;&#xA;Is it better to do after it sits for a while on the BBQ?&#xD;&#xA;Maybe better to let it sit in the sauce over night?" />
  <row Id="28927" PostHistoryTypeId="1" PostId="13813" RevisionGUID="b92b43be-b09d-40a8-b6d7-beee2006c232" CreationDate="2011-04-06T20:38:09.190" UserId="5555" Text="When is best to apply sauce on to BBQ chicken?" />
  <row Id="28928" PostHistoryTypeId="3" PostId="13813" RevisionGUID="b92b43be-b09d-40a8-b6d7-beee2006c232" CreationDate="2011-04-06T20:38:09.190" UserId="5555" Text="&lt;chicken&gt;&lt;sauce&gt;&lt;bbq&gt;&lt;barbecue&gt;&lt;barbecue-sauce&gt;" />
  <row Id="28929" PostHistoryTypeId="2" PostId="13814" RevisionGUID="35651e86-fbec-45bd-a34f-51b968d39ac9" CreationDate="2011-04-06T20:41:28.953" UserId="5550" Text="I read over the [Serious eats][1] that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.  &#xD;&#xA;&#xD;&#xA;(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)  &#xD;&#xA;&#xD;&#xA;Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.  &#xD;&#xA;&#xD;&#xA;My question is: How long is too long? I imagine that at some point the meat will dehydrate or go bad. At which conditions should I leave it and when is the point of no return?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html" />
  <row Id="28930" PostHistoryTypeId="1" PostId="13814" RevisionGUID="35651e86-fbec-45bd-a34f-51b968d39ac9" CreationDate="2011-04-06T20:41:28.953" UserId="5550" Text="How long is &quot;too long&quot; when letting a steak rest before cooking" />
  <row Id="28931" PostHistoryTypeId="3" PostId="13814" RevisionGUID="35651e86-fbec-45bd-a34f-51b968d39ac9" CreationDate="2011-04-06T20:41:28.953" UserId="5550" Text="&lt;meat&gt;&lt;seasoning&gt;" />
  <row Id="28932" PostHistoryTypeId="5" PostId="13810" RevisionGUID="0b89e9fc-6ac7-4475-8375-b693696aec67" CreationDate="2011-04-06T20:44:45.287" UserId="5550" Comment="added 107 characters in body; edited title; added 2 characters in body" Text="When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...  &#xD;&#xA;I'm finding it difficult to understand at which point I leave room for the outer rim...  &#xD;&#xA;As I see it, to make a outer rim that is fatter than the rest or the pizza I either:  &#xD;&#xA;&#xD;&#xA; 1. Leave a thicker outer rim in the dough before putting it in the oven,  &#xD;&#xA; 2. Roll the edges inwards to form the outer rim after I stretched the dough evenly, Or  &#xD;&#xA; 3. Do nothing and simply leave the edges without sauce, and the crust will form by itself?  &#xD;&#xA;&#xD;&#xA;Which is it?&#xD;&#xA;&#xD;&#xA;And in case it's the first one, how do I accomplish this while stretching the dough?" />
  <row Id="28933" PostHistoryTypeId="4" PostId="13810" RevisionGUID="0b89e9fc-6ac7-4475-8375-b693696aec67" CreationDate="2011-04-06T20:44:45.287" UserId="5550" Comment="added 107 characters in body; edited title; added 2 characters in body" Text="How to make pizza that has a fat outer rim?" />
  <row Id="28934" PostHistoryTypeId="2" PostId="13815" RevisionGUID="11d41ac8-da8a-498a-bcdf-89fb658d72aa" CreationDate="2011-04-06T20:49:47.307" UserId="3203" Text="For a softer and easier to work dough that still performs fine in a very hot oven. Use 100% wholemeal flour and process in a food processor with a chopping blade (this trick doesn't seem to work as well for bread)&#xD;&#xA;&#xD;&#xA;The food processor will eventually form a lump of dough and will put huge centrifugal strain on the machine, so don't use you flash brand new one. I have an old sunbeam &quot;Big Oscar&quot; for this job&#xD;&#xA;&#xD;&#xA;Let dough rise as normal, punch down an knead briefly, rise again. Shape, with the pull, smear, turn technique (it will stay put). Let rise again briefly before adding topping and cooking&#xD;&#xA;" />
  <row Id="28935" PostHistoryTypeId="5" PostId="13811" RevisionGUID="7a823441-5cf2-4d57-89ed-81d8143125be" CreationDate="2011-04-06T20:55:32.150" UserId="4194" Comment="added 383 characters in body; added 39 characters in body" Text="If by crust you mean a raised lip, simply pinch/push the edge up all the way around. Leaving the edge free of sauce won't make it rise a great deal more than the rest of the pizza.&#xD;&#xA;&#xD;&#xA;Another way to get a lip is to first make a round, hemispherical mound of dough, like a D on its side. Form your hands into a circle and push them into the dough so you have a ring of dough surrounding a central mound, with a little dip in between the two. This ring is your crust.&#xD;&#xA;&#xD;&#xA;Finally, push the pizza into shape, spreading the central mound of dough out to form the base, leaving the outer ring/crust in place." />
  <row Id="28936" PostHistoryTypeId="2" PostId="13816" RevisionGUID="1bf60257-b142-473b-b08a-55a7acd8c54a" CreationDate="2011-04-06T21:12:08.363" UserId="5600" Text="I use the exact same process that you have described.  Without resorting to [Vecta][1]'s approach of increasing the pH, the only thing I can think of is to bump up your heat.  Short of buying a [professional wok burner][2] (which would likely require expensive ventilation upgrades for use indoors), Alton Brown [recommends][3] using an inexpensive turkey fryer burner outside.  That should be able to get you in the [Wok Hei][4] zone, a feat of which most residential ranges/cooktops are incapable.  Just make sure to cut your chicken relatively thin to avoid burning the outside before the inside is cooked.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/296/vecta&#xD;&#xA;  [2]: http://forums.egullet.org/index.php?/topic/85547-hzrt8ws-wok-and-burner-shopping-project/&#xD;&#xA;  [3]: http://www.goodeatsfanpage.com/Season5/Squid/SquidTranscript.htm&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Wok#Wok_hei" />
  <row Id="28937" PostHistoryTypeId="2" PostId="13817" RevisionGUID="1e81b1df-453a-495e-ad31-c2c539dc9828" CreationDate="2011-04-06T21:22:15.160" UserId="4151" Text="There are two different ways of cooking a tomato sauce. Both produce very different results and are apt for different dishes.&#xD;&#xA;&#xD;&#xA;1. Cook for a long time (an hour or more) on low heat (just bubbling). The contents of the pan thicken mostly by evaporation. The result is a smooth, dense sauce. This is what you use for ragu type sauces.&#xD;&#xA;1. Cook for about twenty minutes on high heat. (Beware of really hot tomato splatters!) The result is a somewhat grainy texture that appears suddenly: you go and stir the pan and suddenly it has become denser. This is used for the &quot;light&quot; and &quot;summery&quot; sauces.&#xD;&#xA;&#xD;&#xA;If you eat a tomato sauce, it's easy to tell by sight and taste which of these methods was employed. I presume, but I'm not sure, that the difference is due to some additional chemical reaction becoming available at high temperature that somehow binds the water to the starch(?) of the tomato.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28938" PostHistoryTypeId="2" PostId="13818" RevisionGUID="f144609f-6a41-4805-ba15-647d69dbfd59" CreationDate="2011-04-06T21:55:44.760" UserId="5602" Text="It all depends on the sauce. If it's thick, or if it contains a lot of sugar, then it can scorch over high heat. For something like that, I'd put the sauce on at the very end, or serve it on the side. If it's thinner (something based on wine, vinegar, fruit juice, soy sauce, etc) then it's absolutely OK to put it on before grilling, or marinate the chicken overnight." />
  <row Id="28939" PostHistoryTypeId="2" PostId="13819" RevisionGUID="f9301fe8-c3b0-413f-aa97-3c8b7ed40201" CreationDate="2011-04-06T22:04:01.317" UserId="5602" Text="Daniel is right about the raw garlic and botulism. If you make a dressing with raw garlic, eat it right away - don't store it. It's possible that the vinegar would kill the bacteria, but I wouldn't take the chance. This also means you shouldn't store raw garlic in oil. This doesn't apply to cooked garlic, by the way.&#xD;&#xA;&#xD;&#xA;Otherwise - go ahead and leave it out. I've never seen a vinaigrette go bad, and I doubt that I ever will." />
  <row Id="28940" PostHistoryTypeId="5" PostId="13814" RevisionGUID="23f50c26-8ccd-4803-ac09-26b2961f857e" CreationDate="2011-04-06T22:07:02.547" UserId="5550" Comment="deleted 1 characters in body; edited title; edited title" Text="I read over at [Serious eats][1] that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.  &#xD;&#xA;&#xD;&#xA;(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)  &#xD;&#xA;&#xD;&#xA;Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.  &#xD;&#xA;&#xD;&#xA;My question is: How long is too long? I imagine that at some point the meat will dehydrate or go bad. At which conditions should I leave it and when is the point of no return?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html" />
  <row Id="28941" PostHistoryTypeId="4" PostId="13814" RevisionGUID="23f50c26-8ccd-4803-ac09-26b2961f857e" CreationDate="2011-04-06T22:07:02.547" UserId="5550" Comment="deleted 1 characters in body; edited title; edited title" Text="How long should I let a steak rest after seasoning and before cooking?" />
  <row Id="28942" PostHistoryTypeId="2" PostId="13820" RevisionGUID="034f9902-f0ef-4fd1-9fd8-164a6a87491a" CreationDate="2011-04-06T22:40:24.547" UserId="670" Text="I have worked in two kitchens which served about 50-75 clients a day. Each had a walk-in fridge that was about 8 feet square with metal racks, and neither had thought much about the organization of the space. For instance, they both tried FIFO, but always had difficulties keeping it straight between the cooks. Are there any ingenious organizational strategies you've encountered for fridges of this size?" />
  <row Id="28943" PostHistoryTypeId="1" PostId="13820" RevisionGUID="034f9902-f0ef-4fd1-9fd8-164a6a87491a" CreationDate="2011-04-06T22:40:24.547" UserId="670" Text="How to organize a walk-in fridge for a mid-size kitchen?" />
  <row Id="28944" PostHistoryTypeId="3" PostId="13820" RevisionGUID="034f9902-f0ef-4fd1-9fd8-164a6a87491a" CreationDate="2011-04-06T22:40:24.547" UserId="670" Text="&lt;refrigerator&gt;&lt;organization&gt;&lt;restaurant&gt;" />
  <row Id="28945" PostHistoryTypeId="6" PostId="13803" RevisionGUID="96fd862c-cd21-4133-81fe-46365b945a1e" CreationDate="2011-04-06T22:42:21.127" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;oil&gt;&lt;wine&gt;&lt;salad-dressing&gt;&lt;olive-oil&gt;" />
  <row Id="28946" PostHistoryTypeId="6" PostId="13804" RevisionGUID="d28ad787-dcfd-4e61-a17b-73297fb58e9a" CreationDate="2011-04-06T22:42:48.880" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;meat&gt;&lt;food-science&gt;&lt;stir-fry&gt;&lt;maillard&gt;" />
  <row Id="28947" PostHistoryTypeId="2" PostId="13821" RevisionGUID="d8777857-101e-4c48-bab3-41db49bb2a14" CreationDate="2011-04-06T23:02:48.123" UserId="41" Text="If you let it sit in the sauce overnight then it's no longer a sauce, it's a marinade.&#xD;&#xA;&#xD;&#xA;That's fine, but marinating is something you generally do with tough, cheap, and/or dry cuts of meat such as chicken breasts or top rounds (beef).  For a full chicken, especially the wings, drumsticks and thighs, a marinade is entirely unnecessary and in my humble opinion simply dilutes the deliciously moist interior and often makes the whole thing soggy and depressing.&#xD;&#xA;&#xD;&#xA;Generally the goal (or at least *my* goal and that of the majority of restaurants I've been to) for chicken wings or even a traditional roasted whole chicken is a nice crispy, golden-brown, well-seasoned skin with juicy meat on the inside.&#xD;&#xA;&#xD;&#xA;You can't get that if you douse it in sauce before grilling it.  The water in the sauce will inhibit the Maillard reaction that causes browning (and crisping), and as Mike points out, the sauce may even burn.  In fact, it almost certainly *will* burn; most store-bought BBQ sauces only last a few minutes exposed to direct heat.&#xD;&#xA;&#xD;&#xA;With that in mind, the best time to sauce a grilled (BBQ) chicken is *after* it's cooked, or more precisely, when it's *nearly* cooked.  Go ahead and season it liberally and coat it in butter or oil beforehand, but wait until it is no more than a few minutes away from being done before you sauce it.  You're not trying to cook the sauce, and it takes no more than a few minutes to get the sauce to bind to the skin - i.e. a few coats with 30-60 seconds each to reduce and form a sort of glaze.&#xD;&#xA;&#xD;&#xA;This is true for almost *any* meat and *any* cooking method as long as you're not marinating - BBQ chicken, fried or convection-baked wings, smoked or oven-braised ribs - you almost always want to sauce it right at the end.  If your technique and ingredients are good then the meat, not the sauce, should be your main attraction." />
  <row Id="28948" PostHistoryTypeId="5" PostId="13808" RevisionGUID="51d4cc7d-890e-43d9-a491-96b58c6e4b0b" CreationDate="2011-04-06T23:08:48.973" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to succeed with making omelette](http://cooking.stackexchange.com/questions/4464/how-to-succeed-with-making-omelette)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hello,&#xD;&#xA;&#xD;&#xA;Basic cook here, whats the best way to make a delicious Omelette ?&#xD;&#xA;&#xD;&#xA;Or maybe a personal technique that improves results?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;" />
  <row Id="28949" PostHistoryTypeId="10" PostId="13808" RevisionGUID="92dfe69d-df40-42e5-b094-857cdb3e3be7" CreationDate="2011-04-06T23:08:48.800" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="28950" PostHistoryTypeId="2" PostId="13822" RevisionGUID="49f9a16e-a916-47ac-b359-be8e4eeaf841" CreationDate="2011-04-06T23:15:40.477" UserId="670" Text="If there are different instructions for different sizes, those would be appreciated as well." />
  <row Id="28951" PostHistoryTypeId="1" PostId="13822" RevisionGUID="49f9a16e-a916-47ac-b359-be8e4eeaf841" CreationDate="2011-04-06T23:15:40.477" UserId="670" Text="How to throw a pizza dough?" />
  <row Id="28952" PostHistoryTypeId="3" PostId="13822" RevisionGUID="49f9a16e-a916-47ac-b359-be8e4eeaf841" CreationDate="2011-04-06T23:15:40.477" UserId="670" Text="&lt;pizza&gt;&lt;dough&gt;&lt;technique&gt;" />
  <row Id="28953" PostHistoryTypeId="6" PostId="13822" RevisionGUID="c204133f-2408-40a5-8f11-951ad9950af3" CreationDate="2011-04-06T23:18:16.033" UserId="41" Comment="edited tags" Text="&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="28960" PostHistoryTypeId="25" PostId="13822" RevisionGUID="e29d0cff-3cf8-45e2-a9bc-39bdc142cf4a" CreationDate="2011-04-06T23:48:42.870" Comment="http://twitter.com/#!/StackCooking/status/55778992623595521" />
  <row Id="28961" PostHistoryTypeId="2" PostId="13824" RevisionGUID="117bd5da-cab9-4fd6-a10e-530ad0c03d28" CreationDate="2011-04-06T23:55:33.593" UserId="670" Text="The raised rim is really just the natural consequence of a properly thrown pizza dough. I suspect that as pizza became more common, this simple fact got obscured with such inventions as &quot;stuffed-crust&quot; and rapid-rise freezer pizza.&#xD;&#xA;&#xD;&#xA;Assuming you have a well developed and elastic dough, you can just learn the basic throwing process. If you want a thicker outer crust, you can grab more dough between your fingers when you are stretching it vertically. This also has the effect of adding more bulk at the edges, making the centrifugal force stronger, and thus stretching it out faster. So watch out!&#xD;&#xA;&#xD;&#xA;As @TFD suggests, you can also be more deliberate about it, and gather the dough afterwards by rolling it up. With this technique, you can also stuff the crust, which is more difficult with the throwing method." />
  <row Id="28962" PostHistoryTypeId="2" PostId="13825" RevisionGUID="6c1e8141-8be7-4b35-9112-9797dfbf996d" CreationDate="2011-04-07T00:06:44.300" UserDisplayName="daniel" Text="Real pizzaiolos--from Naples--never do the tossing thing. That's more of something for tourists. What you do, after your dough has rested, is [this][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13697/how-to-prevent-pizza-dough-from-stretching-back/13701#13701" />
  <row Id="28963" PostHistoryTypeId="5" PostId="13810" RevisionGUID="d2407463-bdee-4a25-9446-b1bff766868c" CreationDate="2011-04-07T02:32:12.737" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Shaping thick crust pizza dough](http://cooking.stackexchange.com/questions/10273/shaping-thick-crust-pizza-dough)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...  &#xD;&#xA;I'm finding it difficult to understand at which point I leave room for the outer rim...  &#xD;&#xA;As I see it, to make a outer rim that is fatter than the rest or the pizza I either:  &#xD;&#xA;&#xD;&#xA; 1. Leave a thicker outer rim in the dough before putting it in the oven,  &#xD;&#xA; 2. Roll the edges inwards to form the outer rim after I stretched the dough evenly, Or  &#xD;&#xA; 3. Do nothing and simply leave the edges without sauce, and the crust will form by itself?  &#xD;&#xA;&#xD;&#xA;Which is it?&#xD;&#xA;&#xD;&#xA;And in case it's the first one, how do I accomplish this while stretching the dough?" />
  <row Id="28964" PostHistoryTypeId="10" PostId="13810" RevisionGUID="dfab19c6-557d-4e73-a23c-d99f183f6c02" CreationDate="2011-04-07T02:32:12.453" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="28965" PostHistoryTypeId="25" PostId="13820" RevisionGUID="e8f63c16-7cf6-43bd-9ba5-f6917ccd6a89" CreationDate="2011-04-07T02:48:43.020" Comment="http://twitter.com/#!/StackCooking/status/55824292188917760" />
  <row Id="28967" PostHistoryTypeId="2" PostId="13827" RevisionGUID="bdc23ae8-3845-4c5d-a825-64ebe1c4992b" CreationDate="2011-04-07T04:27:55.803" UserId="5607" Text="I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them **properly**. From past experiences, I've either used too much water which made them soggy and very soft which doesn't retain the try flavor. So any advice would be nice (how much water to use, drain the water out afterwards, cook for how long, temperature etc). Help?" />
  <row Id="28968" PostHistoryTypeId="1" PostId="13827" RevisionGUID="bdc23ae8-3845-4c5d-a825-64ebe1c4992b" CreationDate="2011-04-07T04:27:55.803" UserId="5607" Text="A proper way to cook Mi Goreng noodles?" />
  <row Id="28969" PostHistoryTypeId="3" PostId="13827" RevisionGUID="bdc23ae8-3845-4c5d-a825-64ebe1c4992b" CreationDate="2011-04-07T04:27:55.803" UserId="5607" Text="&lt;noodles&gt;" />
  <row Id="28971" PostHistoryTypeId="25" PostId="13827" RevisionGUID="8130549c-79b7-413a-adf7-b0a167577866" CreationDate="2011-04-07T05:48:43.420" Comment="http://twitter.com/#!/StackCooking/status/55869592823799808" />
  <row Id="28972" PostHistoryTypeId="2" PostId="13828" RevisionGUID="57041b6f-b386-4d36-b0bb-d7238a085f99" CreationDate="2011-04-07T07:18:45.523" UserId="4194" Text="It's not too much water that makes them soggy, it's cooking them for too long _in_ the water. Thin noodles are virtually done as soon as they break out of their dry, tablet shape. As soon as this happens, take a noodle out and test it. Remember that cooking will continue even after you drain the noodles.&#xD;&#xA;&#xD;&#xA;You should drain the noodles well in a colander. If you are planning on stir frying the noodles, you need to first wash the starch off them - run the cold water tap over them and circulate it through the noodles with your hand (carefully, they might still be hot in the middle). They then need to be dried as much possible - spread them out on a board, pat with paper towel, and leave for ten minutes or so before stir frying (preferably in an empty wok - cook the rest of the stir fry first, then empty it, cook the noodles, and re-add the meat etc.)" />
  <row Id="28977" PostHistoryTypeId="2" PostId="13830" RevisionGUID="f8e69fb8-f240-4bea-b44d-623393a29fd1" CreationDate="2011-04-07T10:28:00.323" UserId="5611" Text="As someone has already mentioned: Saag Aloo. Definitely my favourite spinach recipe. I kinda made this up, my recipe is:&#xD;&#xA;&#xD;&#xA; 1. Peel &amp; chop some potatoes into roughly 1-2 inch cubes.&#xD;&#xA; 2. Par boil the potatoes in seasoned water for about 10 mins.&#xD;&#xA; 3. Roast the potatoes with vegetable oil and plenty of salt &amp; pepper in an oven @ 200 degrees C until crisp (about 30-40 mins)&#xD;&#xA; 4. Meanwhile on a medium heat, fry some diced onion and garlic until the onion is soft. &#xD;&#xA; 5. Add some ground cumin and ground coriander to the onion.&#xD;&#xA; 6. Add plenty of spinach leaves and stir in until leaves are wilted&#xD;&#xA; 7. In a food blender/processor wizz the spinach &amp; onion spice mixture.&#xD;&#xA; 8. When the potatoes are done, add mix back to pan and stir in potatoes.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="28978" PostHistoryTypeId="2" PostId="13831" RevisionGUID="04eea592-201c-49d5-a735-f467be627803" CreationDate="2011-04-07T11:18:42.917" UserId="4489" Text="My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked.&#xD;&#xA;&#xD;&#xA;This seems reasonable, but recently I've been hearing of both foodstuffs cooked entirely sous vide.&#xD;&#xA;&#xD;&#xA;Without the cooking method distinction, the only remaining difference is that pastrami now has the crust and liquid smoke. Is liquid smoke sufficient to move into the realm of pastrami? Or is this just pastrami-flavored corned beef?" />
  <row Id="28979" PostHistoryTypeId="1" PostId="13831" RevisionGUID="04eea592-201c-49d5-a735-f467be627803" CreationDate="2011-04-07T11:18:42.917" UserId="4489" Text="Corned Beef vs Pastrami" />
  <row Id="28980" PostHistoryTypeId="3" PostId="13831" RevisionGUID="04eea592-201c-49d5-a735-f467be627803" CreationDate="2011-04-07T11:18:42.917" UserId="4489" Text="&lt;sous-vide&gt;&lt;corned-beef&gt;&lt;smoke-flavor&gt;" />
  <row Id="28981" PostHistoryTypeId="2" PostId="13832" RevisionGUID="ea81f407-2337-458b-9687-58602e68c4d9" CreationDate="2011-04-07T12:12:23.937" UserId="611" Text="It really depends on what you're keeping in the fridge.&#xD;&#xA;In my Navy days, we basically had areas for different type of products, which were organized differently.&#xD;&#xA;&#xD;&#xA;What we used to do was more or less this:&#xD;&#xA;&#xD;&#xA; - Vegetables: This is more or less per vegetable, but worked for us. For instance the carton of tomatoes or cucumbers next in line was on a middle shelf, next to all the other vegetables next in line for their type. The other cartons were stored right at the bottom of the rack, basically on the floor. Once a carton was finished a new one was moved up in its place.&#xD;&#xA; - Peeled vegetables: We occasionally peeled enough potatoes (or carrots, or onions) for 2-3 days. In this case, the potatoes were stored in a kind of bin with water. Unpeeled potatoes were in sacks in the back of the fridge. Once the peeled bin was empty, we'd change the water and peel more potatoes.&#xD;&#xA; - Meat: Most meat was in the freezer for reasons which are obvious once you're carrying supplies for more than a few days. However, every afternoon the next day's meat was moved into the fridge for defrosting. It had it's own cabinet in the fridge on one side.&#xD;&#xA; - Dairy: Dairy products usually came in trays for us, and there were never too many of them as we were a 100 person galley. These are generally light enough so that when a new shipment arrives, you can just lift the old things and place the new ones under them. At worst, you take the old stuff out, put the new in, and then put the old back in on top.&#xD;&#xA; - Prepared dishes: Sometimes we'd make a coleslaw or something in the morning to serve for lunch. Obviously, it needs to be refrigerated during the wait. These things had their own shelf, and were put there until needed. We'd only ever have those for the next meal, though, so not much of a queueing issue.&#xD;&#xA; - Special items: Anything that was particularly special (rare or expensive) was kept in a 3foot cubed locked cabinet in the fridge, where prying hands couldn't reach. Hopefully, that's not a concern for you.&#xD;&#xA;&#xD;&#xA;That's it. The only other adivce I have is to use big (gallon, half-gallon) modular boxes that stack well, if you need to keep a lot of prepared things." />
  <row Id="28982" PostHistoryTypeId="2" PostId="13833" RevisionGUID="da16a2cb-648b-4d40-bd52-a958fc9f1bf9" CreationDate="2011-04-07T12:35:04.410" UserId="5367" Text="Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza.&#xD;&#xA;&#xD;&#xA;As I put the pizza in the over I thought, &quot;this is the best looking pizza _ever_ made&quot;, but was massively dissapointed 7 minutes later when I was struggling to get the pizza off of my pizza tray. It was completely stuck to the tray.&#xD;&#xA;&#xD;&#xA;So, when rolling out a really thin crust pizza, what can be done to prevent it sticking to its cooking surface?&#xD;&#xA;" />
  <row Id="28983" PostHistoryTypeId="1" PostId="13833" RevisionGUID="da16a2cb-648b-4d40-bd52-a958fc9f1bf9" CreationDate="2011-04-07T12:35:04.410" UserId="5367" Text="Prevent thin pizza dough sticking" />
  <row Id="28984" PostHistoryTypeId="3" PostId="13833" RevisionGUID="da16a2cb-648b-4d40-bd52-a958fc9f1bf9" CreationDate="2011-04-07T12:35:04.410" UserId="5367" Text="&lt;pizza&gt;&lt;dough&gt;" />
  <row Id="28985" PostHistoryTypeId="2" PostId="13834" RevisionGUID="226e9b8b-0dae-4448-89fc-b2f6d4eb56a4" CreationDate="2011-04-07T12:52:14.130" UserId="5464" Text="I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking?&#xD;&#xA;&#xD;&#xA;For reference, recently came across this recipe: http://www.dinnerintenminutes.com/easy-dinners/baked-fish/ which looks nice and simple. However the recipe simply says &quot;fish fillets - no bones&quot;.&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;ps. the last time I tried baking fish, it turned out to be horrible - tougher then over-done steak!" />
  <row Id="28986" PostHistoryTypeId="1" PostId="13834" RevisionGUID="226e9b8b-0dae-4448-89fc-b2f6d4eb56a4" CreationDate="2011-04-07T12:52:14.130" UserId="5464" Text="What type of fish is best suited for baking?" />
  <row Id="28987" PostHistoryTypeId="3" PostId="13834" RevisionGUID="226e9b8b-0dae-4448-89fc-b2f6d4eb56a4" CreationDate="2011-04-07T12:52:14.130" UserId="5464" Text="&lt;baking&gt;&lt;fish&gt;" />
  <row Id="28988" PostHistoryTypeId="2" PostId="13835" RevisionGUID="82f3ce77-e88a-4021-afa1-f809f30492fa" CreationDate="2011-04-07T13:01:43.947" UserDisplayName="daniel" Text="This has basically already been answered, but: cornmeal on your cooking surface, cornmeal underneath when you spin out (don't roll; a quick look through all the recent pizza questions will find you my answer on how to shape your dough) your base." />
  <row Id="28989" PostHistoryTypeId="2" PostId="13836" RevisionGUID="14f521f2-5faf-441e-bf71-142a0989465b" CreationDate="2011-04-07T13:04:11.667" UserDisplayName="daniel" Text="It is just pastrami-flavoured corned beef.&#xD;&#xA;&#xD;&#xA;A restaurant I used to work at, we made our own pastrami, corned beef, and Montreal-style smoked meat. Pastrami is smoked corned beef, essentially, but the smoking process induces textural changes as well, and results in a drier meat than plain corned beef." />
  <row Id="28990" PostHistoryTypeId="2" PostId="13837" RevisionGUID="3cfc8df3-e081-4cb0-9214-0f5e14e8544d" CreationDate="2011-04-07T13:12:31.960" UserId="4194" Text="In addition to the points in daniel's answer, I'd suggest that if you like good homemade pizza, you should invest in a pizza stone. Not only do they lower the likelihood of the pizza sticking, they also give a much crisper, more authentic base. There are decent ones on Amazon for next to nothing." />
  <row Id="28991" PostHistoryTypeId="2" PostId="13838" RevisionGUID="4e1b8c36-67f0-4180-884d-a5d213643863" CreationDate="2011-04-07T14:21:29.707" UserId="231" Text="To answer your main question, you can bake very just about any type of fish.&#xD;&#xA;&#xD;&#xA;Looking at that recipe though, down in the &quot;tips&quot; section, it suggests you use a flaky white fish. So in that category, you have lots of options, snapper, cod, tilapia, for starters. Their flavours are often a little more mild and will pair nicely with the tomatoes and other flavours in there.&#xD;&#xA;&#xD;&#xA;If you're prone to overcooking it, take it out sooner. I find many fish recipes that give cooking times tend to get you to overcook it. It'd done as soon as the fish &quot;flakes&quot; fully. Leave it any longer it will start to toughen quickly." />
  <row Id="28992" PostHistoryTypeId="25" PostId="13833" RevisionGUID="a6407f83-76c6-4679-9504-f23faca28ae7" CreationDate="2011-04-07T14:48:43.650" Comment="http://twitter.com/#!/StackCooking/status/56005489200332800" />
  <row Id="28993" PostHistoryTypeId="2" PostId="13839" RevisionGUID="7739badf-db88-426e-901c-88ebd9dab66a" CreationDate="2011-04-07T15:35:46.290" UserId="670" Text="The baking technique is more important than the type of fish. With the right technique, most fish can be baked without being tough and dry. That said, there are fish that are *less* well-suited. You'll have to be especially careful with [whitefish][1] (as opposed to [oily fish][2]) such as cod or haddock since they have less fat and will dry out quicker. In addition, smaller fish with thinner fillets can be less forgiving.&#xD;&#xA;&#xD;&#xA;Here is a [great article][3] that has more on technique.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Whitefish_%28fisheries_term%29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Oily_fish&#xD;&#xA;  [3]: http://thehousingforum.com/how-to-bake-fish-in-the-oven/" />
  <row Id="28994" PostHistoryTypeId="2" PostId="13840" RevisionGUID="02dff36b-1cb2-418f-bee6-5018fd808aec" CreationDate="2011-04-07T15:35:55.823" UserId="5600" Text="Many of the dried noodles that are marketed as &quot;udon&quot;—at least in my experience in the USA—are actually mislabeled, thinner noodles like [Hiyamugi][1] or even [Sōmen][2].  I would suggest buying the semi-dried variety that are usually packaged in vacuum sealed plastic.  This variety is shelf stable, but it can often be found in the refrigerated section of Asian mega-marts.  The noodles will already be almost full size before cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Hiyamugi&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/S%C5%8Dmen" />
  <row Id="28995" PostHistoryTypeId="2" PostId="13841" RevisionGUID="caa15535-dc4d-44e4-bf92-70b83b06af3e" CreationDate="2011-04-07T16:15:31.437" UserId="670" Text="I recently tried to do more with small canned fish. Despite the stigma, they're cheap and healthy and underutilized--what's not to love?&#xD;&#xA;&#xD;&#xA;More than 3 hours later, I was mortified to find out that I was *still* burping up an ungodly fish smell. Clearly, this was not about oral hygiene, but rather the chemistry of the fish in my gut.&#xD;&#xA;&#xD;&#xA;Suffice it to say, I would not want to put anyone else though this. Are there any ways to somewhat neutralize the bad breath with a cooking technique or food pairing?" />
  <row Id="28996" PostHistoryTypeId="1" PostId="13841" RevisionGUID="caa15535-dc4d-44e4-bf92-70b83b06af3e" CreationDate="2011-04-07T16:15:31.437" UserId="670" Text="Sardines without the nasty breath?" />
  <row Id="28997" PostHistoryTypeId="3" PostId="13841" RevisionGUID="caa15535-dc4d-44e4-bf92-70b83b06af3e" CreationDate="2011-04-07T16:15:31.437" UserId="670" Text="&lt;fish&gt;&lt;smell&gt;" />
  <row Id="28998" PostHistoryTypeId="2" PostId="13842" RevisionGUID="defdf947-c87f-4e09-a805-372a5fd6e7ca" CreationDate="2011-04-07T16:37:08.023" UserId="5612" Text="Put drops of lemmon over the sardines to avoid that smell! " />
  <row Id="28999" PostHistoryTypeId="2" PostId="13843" RevisionGUID="53e1a8c2-a38e-44d8-9a3e-3bd98dbd2820" CreationDate="2011-04-07T16:52:04.713" UserId="5594" Text="This is his how my wife does it: use as little water as possible (just enough for the broken up noodles to *swim in*) and throw in the dry spices in with the noodles. Keep watching the pot. As soon as the noodles are done take them out quickly, you don't want them to overcook. Mix in the liquid ingredients and serve immediately." />
  <row Id="29000" PostHistoryTypeId="2" PostId="13844" RevisionGUID="5891bd01-a5b4-4dd4-9a22-14fab9576f65" CreationDate="2011-04-07T16:57:32.210" UserId="5600" Text="My favorite way of preparing canned sardines, which hasn't yet caused me &quot;fish burp&quot;, is:&#xD;&#xA;&#xD;&#xA; 1. Boil some whole yukon gold potatoes in heavily salted water.&#xD;&#xA; 2. Meanwhile, make a vinaigrette with red wine vinegar and the oil of the canned sardines (assuming they were packed in oil).  I prefer to make the vinaigrette quite acidic.&#xD;&#xA; 3. Toss with parsley and fine julienned shallot and season to taste.&#xD;&#xA; 4. Plate the potatoes smash them into an even layer.&#xD;&#xA; 5. Put the sardines over the potatoes.&#xD;&#xA; 6. Cover with the parsley salad.&#xD;&#xA; 7. **Optional:** Cover with sriracha to taste.&#xD;&#xA;&#xD;&#xA;If there is any credence to the belief that lemon juice will cover up the bad breath, you could alternatively use that instead of the vinegar in the dressing.  Furthermore, the acid from the vinaigrette will help cut through the fattiness of the fish.  Finally, the potatoes will help &quot;dilute&quot; the fishy contents in your gut." />
  <row Id="29001" PostHistoryTypeId="2" PostId="13845" RevisionGUID="ae4b4047-7734-4fff-bc1f-895b5ac60392" CreationDate="2011-04-07T17:19:41.513" UserId="5613" Text="I'm on a quest of learning how to prepare a more than edible sushi. I figured that with enough practice I can achieve the goal of being able to make sushi. The most important part of sushi as I see it is the rice, and that's where I'm not really sure what I am doing wrong.&#xD;&#xA;&#xD;&#xA;Although I'm making progress with the rice, it still comes out wrong, too sticky - ie not brittle enough - after it sticks it very hard to break, becomes a sort of Plasticine.&#xD;&#xA;&#xD;&#xA;My question is, what variables should I try to change in order to make it less Plasticine? Cook it less, put less oil, boil it less time, let it steam on low fire more etc... Or more generally put, which parameters influence the texture of the rice and how?" />
  <row Id="29002" PostHistoryTypeId="1" PostId="13845" RevisionGUID="ae4b4047-7734-4fff-bc1f-895b5ac60392" CreationDate="2011-04-07T17:19:41.513" UserId="5613" Text="Why is my sushi rice too sticky?" />
  <row Id="29003" PostHistoryTypeId="3" PostId="13845" RevisionGUID="ae4b4047-7734-4fff-bc1f-895b5ac60392" CreationDate="2011-04-07T17:19:41.513" UserId="5613" Text="&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="29004" PostHistoryTypeId="2" PostId="13846" RevisionGUID="7e6cdeea-226d-4ac3-b248-1e925fa039b1" CreationDate="2011-04-07T17:34:02.270" UserId="5600" Text="In general, the stickiness of rice can be reduced by removing some of the starch by pre-soaking and/or [washing the rice][1].  For sushi rice, chewiness can be increased by [reducing the amount of cooking water][2].&#xD;&#xA;&#xD;&#xA;For what do you use oil?  I don't believe that is a traditional ingredient in sushi rice.&#xD;&#xA;&#xD;&#xA;  [1]: http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/archives2011022801.html&#xD;&#xA;  [2]: http://www3.nhk.or.jp/nhkworld/english/tv/kitchen/archives200770.html" />
  <row Id="29005" PostHistoryTypeId="25" PostId="13841" RevisionGUID="7498d147-0196-4f80-94f1-71f78992527a" CreationDate="2011-04-07T17:48:44.053" Comment="http://twitter.com/#!/StackCooking/status/56050788476264449" />
  <row Id="29006" PostHistoryTypeId="2" PostId="13847" RevisionGUID="1e965d6a-1d00-4245-aa70-f6aa0706b17d" CreationDate="2011-04-07T18:09:06.433" UserId="2584" Text="This kind of crust is called 'massa podre' (rotten dough). You can use either butter, margarine or a combination of both, there isn't really any difference other than the taste." />
  <row Id="29007" PostHistoryTypeId="2" PostId="13848" RevisionGUID="87c7e59a-b6fc-4a77-ae55-1837fa21f45f" CreationDate="2011-04-07T19:07:22.553" UserId="237" Text="More specifically, I'm looking to determine if there is value in acquiring a smoker to accompany my current grill.&#xD;&#xA;" />
  <row Id="29008" PostHistoryTypeId="1" PostId="13848" RevisionGUID="87c7e59a-b6fc-4a77-ae55-1837fa21f45f" CreationDate="2011-04-07T19:07:22.553" UserId="237" Text="What cooking/grilling applications are more suitable for smokers than standard BBQ's?" />
  <row Id="29009" PostHistoryTypeId="3" PostId="13848" RevisionGUID="87c7e59a-b6fc-4a77-ae55-1837fa21f45f" CreationDate="2011-04-07T19:07:22.553" UserId="237" Text="&lt;grilling&gt;&lt;bbq&gt;&lt;smoking&gt;" />
  <row Id="29011" PostHistoryTypeId="2" PostId="13850" RevisionGUID="ec614a52-8919-4076-99e1-bf6c1125044c" CreationDate="2011-04-07T20:39:18.813" UserId="2832" Text="While it would be helpful to know:&#xD;&#xA;&#xD;&#xA; 1. What kind of grill you currently have.&#xD;&#xA; 2. What kind of smoker you're talking about acquiring.&#xD;&#xA;&#xD;&#xA;I think I can still give you some decent feedback.  Generally speaking, a smoker is better suited for cooking foods for a long time at a low temperature -- which is the traditional definition of &quot;barbecue&quot; in America -- than a grill would be. Conversely, a grill is better suited than a smoker for cooking foods at high temperatures over high, direct heat.  This is not to say you can't cook on indirect heat using a grill, nor is it to say that some smokers can't be adapted for grilling. It's just which is the more suitable tool for what job.&#xD;&#xA;&#xD;&#xA;For barbecue, a smoker offers the advantages of better heat control at lower temperatures, and greater food capacity in the cooking chamber.&#xD;&#xA;&#xD;&#xA;I would suggest that if you want to do a lot of barbecue, particularly things that require really long cooking times (a pork butt or brisket can go as long as 14 hours), it would be worthwhile to get a smoker.  If not, it would make more sense to adapt your grill for barbecue on the occasions that you would need it.  Actually, I'd recommend you do that first, anyway, to see if you like doing that kind of cooking. An entry-level Weber smoker can run you $300, and I would not recommend going on the cheap with your smoker.  The ones on the low end of the market do not work very well, and they will sour you on the concept." />
  <row Id="29012" PostHistoryTypeId="2" PostId="13851" RevisionGUID="8315b6d0-a92c-486e-aa29-fb65a2ee1ab5" CreationDate="2011-04-07T22:20:03.380" UserId="5615" Text="There definitely is a difference in flavor, although it is rather subtle. I find that the blue potatoes are a touch richer or more &quot;potato-y&quot; than Yukon Golds. However, in cooking with them I've had plenty of success doing direct substitutions. Other than the blue color being a little odd-looking in some recipes I think you'd be safe just swapping one for the other in most cases." />
  <row Id="29013" PostHistoryTypeId="2" PostId="13852" RevisionGUID="b1158213-f4f3-4494-9388-7fadc8cbbd2b" CreationDate="2011-04-07T23:15:53.320" UserId="5532" Text="I am trying to cook mexican [Nopales][1] but they seem to loose their green look. Is there an ingredient that needs to be added or a special technique that would keep them as green as possible?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Nopal" />
  <row Id="29014" PostHistoryTypeId="1" PostId="13852" RevisionGUID="b1158213-f4f3-4494-9388-7fadc8cbbd2b" CreationDate="2011-04-07T23:15:53.320" UserId="5532" Text="How do you cook nopales while keeping the green color?" />
  <row Id="29015" PostHistoryTypeId="3" PostId="13852" RevisionGUID="b1158213-f4f3-4494-9388-7fadc8cbbd2b" CreationDate="2011-04-07T23:15:53.320" UserId="5532" Text="&lt;mexican-cuisine&gt;" />
  <row Id="29016" PostHistoryTypeId="2" PostId="13853" RevisionGUID="4e9f4e69-5301-46ab-a86c-51f9d1662c35" CreationDate="2011-04-07T23:27:00.763" UserId="446" Text="I would give you a whole lot of individual pointers, but instead I give you the Serious Eats crew guide to [sushi](http://www.seriouseats.com/2010/07/what-are-the-styles-of-sushi-how-to-make-sushi-rice-sumeshi-nigiri-maki-temaki.html). &#xD;&#xA;&#xD;&#xA;That said, washing your rice, and cutting in the vinegar are the most importsnt part of rice preparation as those two steps go a long way in detrimining final mouth feel. As long as you are using a short grain, high starch rice, that is. " />
  <row Id="29017" PostHistoryTypeId="25" PostId="13848" RevisionGUID="b4e63fc1-4eb0-461d-95d4-e1c0a1f775b2" CreationDate="2011-04-07T23:48:43.560" Comment="http://twitter.com/#!/StackCooking/status/56141384280834048" />
  <row Id="29018" PostHistoryTypeId="2" PostId="13854" RevisionGUID="cb92730e-ce78-4f44-9f4e-6e92c0164a6e" CreationDate="2011-04-08T00:39:46.340" UserId="3432" Text="You mention **Earth Balance** in comments, the stick versions maybe a reasonable substitute.&#xD;&#xA;&#xD;&#xA;[Earth Balance - Vegan Buttery Sticks](http://www.earthbalancenatural.com/#/products/vegan-sticks/) [(nutrition)](http://www.earthbalancenatural.com/eb_pdfs/products/vegan-sticks-nutrition-info.pdf)&#xD;&#xA;&#xD;&#xA;![Earth Balance - Vegan Buttery Sticks][1]&#xD;&#xA;&#xD;&#xA;[Earth Balance - Natural Shortening](http://www.earthbalancenatural.com/#/products/shortening/) [(nutrition)](http://www.earthbalancenatural.com/eb_pdfs/products/shortening-nutrition-info.pdf)&#xD;&#xA;&#xD;&#xA;![Earth Balance - Natural Shortening][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/bFUpA.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/Ezv4B.jpg" />
  <row Id="29019" PostHistoryTypeId="2" PostId="13855" RevisionGUID="f3b6558d-615b-4ba0-b49b-fc85bed958e7" CreationDate="2011-04-08T00:42:39.077" UserId="3113" Text="I'd like to make a quiche this weekend (for the first time!), but I really want to reduce some of the fat and cholesterol due to health issues. Can I use an egg substitute (one of those that comes in a carton) instead of whole eggs in a quiche? " />
  <row Id="29020" PostHistoryTypeId="1" PostId="13855" RevisionGUID="f3b6558d-615b-4ba0-b49b-fc85bed958e7" CreationDate="2011-04-08T00:42:39.077" UserId="3113" Text="Egg Substitutions in a Quiche" />
  <row Id="29021" PostHistoryTypeId="3" PostId="13855" RevisionGUID="f3b6558d-615b-4ba0-b49b-fc85bed958e7" CreationDate="2011-04-08T00:42:39.077" UserId="3113" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;quiche&gt;" />
  <row Id="29022" PostHistoryTypeId="5" PostId="13827" RevisionGUID="99ae6dc4-ca7a-4a9d-a42a-4a467263f43e" CreationDate="2011-04-08T01:40:08.357" UserId="446" Comment="typo fix" Text="I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them **properly**. From past experiences, I've either used too much water which made them soggy and very soft which doesn't retain the Thai flavor. So any advice would be nice (how much water to use, drain the water out afterwards, cook for how long, temperature etc). Help?" />
  <row Id="29023" PostHistoryTypeId="6" PostId="8286" RevisionGUID="a865ae2b-5dd8-423a-881d-0b05911e20ee" CreationDate="2011-04-08T01:56:37.990" UserId="446" Comment="edited tags" Text="&lt;pasta&gt;&lt;quinoa&gt;" />
  <row Id="29024" PostHistoryTypeId="2" PostId="13856" RevisionGUID="50db2aae-b43c-45d1-a51f-df7e17476138" CreationDate="2011-04-08T01:58:04.557" UserId="-1" Text="" />
  <row Id="29025" PostHistoryTypeId="2" PostId="13857" RevisionGUID="1a4aa70f-4dc9-4742-9be8-bb64695a1c54" CreationDate="2011-04-08T01:58:04.557" UserId="-1" Text="" />
  <row Id="29026" PostHistoryTypeId="25" PostId="13834" RevisionGUID="48d9f447-bf28-4ffc-8bc2-d2e9e02dd6a5" CreationDate="2011-04-08T02:48:44.173" Comment="http://twitter.com/#!/StackCooking/status/56186684085239808" />
  <row Id="29027" PostHistoryTypeId="2" PostId="13858" RevisionGUID="30d0ba40-3f2d-4a34-89fe-0b76f2e35af7" CreationDate="2011-04-08T04:17:06.997" UserDisplayName="daniel" Text="I'm not really sure why you would want to bother making something that by definition is fatty when you are trying to avoid fatty foods. Egg substitutes simply don't have the same flavour or richness. So, yes, you *could* do that. It just won't taste recognizably like quiche.You may suffer from denser texture, also." />
  <row Id="29028" PostHistoryTypeId="2" PostId="13859" RevisionGUID="d644a24c-dec8-4d7b-ba74-f903a9f6851d" CreationDate="2011-04-08T04:26:57.880" UserId="4593" Text="If you want to make sushi the way Japanese make it at home then follow these steps:&#xD;&#xA;&#xD;&#xA; 1. Buy a decent quality bag of Japanese rice (short grain) from your asian mart or order it online.&#xD;&#xA; 2. Buy a nice Japanese rice cooker (zojirushi brand or similar).  Most have a sushi setting on the rice cooker.&#xD;&#xA; 3. When the rice finishes use the rice spatula to break up the rice and to mix up the rice vinegar, sugar, and salt.  If you break it up too much it will become way too sticky.  Breaking the rice will release starch.&#xD;&#xA;&#xD;&#xA;BTW, you don't use any oil for sushi rice.  Also, when you cook the rice, mix in some sake, and place a sheet of konbu (about 2x2 inch) Add some Sake (alcohol) to the water as well.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="29029" PostHistoryTypeId="25" PostId="13845" RevisionGUID="ce8efe70-4768-4467-b8c0-e88684d7072a" CreationDate="2011-04-08T05:48:43.593" Comment="http://twitter.com/#!/StackCooking/status/56231980576161792" />
  <row Id="29030" PostHistoryTypeId="5" PostId="13746" RevisionGUID="e70898f7-5df9-4c70-9a98-4caf45f0c4de" CreationDate="2011-04-08T06:28:30.393" UserId="446" Comment="previous was a non value add definition of chocolate" Text="For questions about using chocolate as an ingredient." />
  <row Id="29031" PostHistoryTypeId="24" PostId="13746" RevisionGUID="e70898f7-5df9-4c70-9a98-4caf45f0c4de" CreationDate="2011-04-08T06:28:30.393" Comment="Proposed by 446 approved by 60 edit id of 91" />
  <row Id="29032" PostHistoryTypeId="2" PostId="13860" RevisionGUID="0a467090-0120-43e4-abc1-62261d507215" CreationDate="2011-04-08T08:11:25.020" UserId="5619" Text="I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years.&#xD;&#xA;&#xD;&#xA;Recently the recipe has been failing as when I take the food out of the oven, the Creme Fraiche has split and the &quot;sauce&quot; is very watery.&#xD;&#xA;&#xD;&#xA;Any suggestions as to why this might be happening ?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29033" PostHistoryTypeId="1" PostId="13860" RevisionGUID="0a467090-0120-43e4-abc1-62261d507215" CreationDate="2011-04-08T08:11:25.020" UserId="5619" Text="Craime Fraiche splits" />
  <row Id="29034" PostHistoryTypeId="3" PostId="13860" RevisionGUID="0a467090-0120-43e4-abc1-62261d507215" CreationDate="2011-04-08T08:11:25.020" UserId="5619" Text="&lt;recipe-problems&gt;" />
  <row Id="29035" PostHistoryTypeId="2" PostId="13861" RevisionGUID="1d3e3b4c-1902-440b-acb5-45829fa940d8" CreationDate="2011-04-08T08:18:17.307" UserId="4638" Text="I am not familiar with nopales, but I would be astonished if their green color was determined by something else than chlorophyll. Chlorophyll is usually destroyed by normal cooking techniques. If you want to keep the color mostly green (some dulling is inevitable):&#xD;&#xA;&#xD;&#xA; - cook the vegetable in an alkaline fluid. The easiest way is to use water with some baking soda added. The problem here is that humans like food which is slightly acidic, and alkaline food tastes soapy. Also, vegetable fibers soften more easily in alkaline environments, so they will be somewhat mushy. So use a very small amount. If they are to be added to a dish which is acidic (in a Mexican dish, the culprit will probably be tomatoes), cook the green vegetable separately, and only combine it with the rest of the dish at the last possible moment. Right before serving is best. &#xD;&#xA;&#xD;&#xA; - Heat destroys chlorophyll too. Cook the green vegetable as short as possible. Blanching is perfect, don't forget the ice bath at the end. It will probably be enough as a preparation method. While I don't know how hard a nopale is, I find blanching to be quite sufficient even for broccoli (provided the water contained either salt or baking soda), and their stems are one of the woodiest things we eat. If you don't think they are softened enough after blanching, cook them longer, until you find they are sufficiently softened. " />
  <row Id="29036" PostHistoryTypeId="25" PostId="13860" RevisionGUID="f1e94cdd-7fdc-4656-b2fb-c2ffe61f9f17" CreationDate="2011-04-08T08:48:43.663" Comment="http://twitter.com/#!/StackCooking/status/56277279789158400" />
  <row Id="29037" PostHistoryTypeId="2" PostId="13862" RevisionGUID="48033417-e5a0-436c-b1d0-226e68d059dc" CreationDate="2011-04-08T10:39:09.323" UserId="5162" Text="Although I understand what Daniel about it not tasting the same as a traditional quiche I disagree in that I think trying to look for alternative ways to have 'similar' recipes to those you need to avoid for health reasons is an excellent idea. I often cook a 'crustless' pizza in order to cut out the bread and you can do something similar to cut out the pastry of the quiche (as rumtscho said, this is the part that contains the most saturated fat).  The recipes tend to require eggs, but you will be cutting out the pastry and it should have more of a 'quichey' taste. If you want to go even further and cut out the eggs you can use a vegan quiche recipe (although you will be compromising on the traditional taste).&#xD;&#xA;&#xD;&#xA;An example of a crustless quiche that includes eggs is here- http://allrecipes.co.uk/recipe/1920/easy-mushroom-quiche.aspx" />
  <row Id="29038" PostHistoryTypeId="5" PostId="13862" RevisionGUID="8f85ea55-ea3a-4bbe-8173-a961ecc30aef" CreationDate="2011-04-08T12:18:03.503" UserId="5162" Comment="corrected spelling. " Text="Although I understand what Daniel is saying about it not tasting the same as a traditional quiche I disagree in that I think trying to look for alternative ways to have 'similar' recipes to those you need to avoid for health reasons is an excellent idea. I often cook a 'crustless' pizza in order to cut out the bread and you can do something similar to cut out the pastry of the quiche (as rumtscho said, this is the part that contains the most saturated fat).  The recipes tend to require eggs, but you will be cutting out the pastry and it should have more of a 'quichey' taste. If you want to go even further and cut out the eggs you can use a vegan quiche recipe (although you will be compromising on the traditional taste).&#xD;&#xA;&#xD;&#xA;An example of a crustless quiche that includes eggs is here- http://allrecipes.co.uk/recipe/1920/easy-mushroom-quiche.aspx" />
  <row Id="29039" PostHistoryTypeId="2" PostId="13863" RevisionGUID="19ff0fba-5671-4310-9e8c-33bad349fd4c" CreationDate="2011-04-08T13:21:30.807" UserId="15" Text="Ener-G and Bob's makes an Egg replacer that is used as a substitute in many dishes. I have not tried it in quiche specifically but it works well in other baking applications (it's not an egg substitute like Egg-Beaters, which would be another substitute).&#xD;&#xA;&#xD;&#xA;If your primary aim is to reduce the fat, you might consider just using the whites of the egg and adding more savory ingredients to supplement the loss of the yolk flavoring. The actual body of the quiche will not suffer (the structure is due to the whites); it might throw off the ratios of how much [egg] yields how much [cake]. Also, you can omit or substitute the cheese for low-fat options, change the crust to a less fattening one (use vegetable shortening as opposed to lard), substitute butter for Earth Balance, etc." />
  <row Id="29040" PostHistoryTypeId="2" PostId="13864" RevisionGUID="7c95b81c-7d4d-4298-b865-7c49c0c24e87" CreationDate="2011-04-08T13:29:45.217" UserId="5621" Text="I make green curry paste with green peppers as main ingredient. I put all ingredients in the processor, and keep the paste in a closed jar in the fridge. It stills smells fresh after 10 weeks. &#xD;&#xA;Can it be kept for that long? Why (not)?" />
  <row Id="29041" PostHistoryTypeId="1" PostId="13864" RevisionGUID="7c95b81c-7d4d-4298-b865-7c49c0c24e87" CreationDate="2011-04-08T13:29:45.217" UserId="5621" Text="How long can I keep green curry paste?" />
  <row Id="29042" PostHistoryTypeId="3" PostId="13864" RevisionGUID="7c95b81c-7d4d-4298-b865-7c49c0c24e87" CreationDate="2011-04-08T13:29:45.217" UserId="5621" Text="&lt;curry&gt;" />
  <row Id="29043" PostHistoryTypeId="2" PostId="13865" RevisionGUID="54023c0f-ba51-4613-8255-ce684c95f37c" CreationDate="2011-04-08T13:50:20.580" UserId="5622" Text="This is how I prepare frozen spinach. For one pound of spinach:&#xD;&#xA;&#xD;&#xA;1- Chop one large onion&#xD;&#xA;&#xD;&#xA;2- Cover the bottom of a pan with 1/8 of an inch of olive oil. Then, sautee the onion until compeletly translucent and soft and all the onion juice has evaporated. Do not let the onion brown.&#xD;&#xA;&#xD;&#xA;3- Add spinach, still frozen and turn flame very low. Add 1/4 to 1/3 teaspoon freshly grated nutmeg, dash of black pepper, 2 chopped garlic cloves. Cover pan and let spinach simmer gently until very soft. Stir a few times in the process.&#xD;&#xA;&#xD;&#xA;4- Add some salt (but not too much yet). Add 1 Tablespoon lime juice or 1/2 teaspoon pomegranate molasses. The lime juice or the molasses will give the spinach a tangy taste. Stir well. Taste. If needed, increase salt to decire taste. the salt will balance the tangy taste.&#xD;&#xA;&#xD;&#xA;5- Eat it next day, after all the flavors have come together. Preserves well in the fridge for a week. Store in a glass container. " />
  <row Id="29044" PostHistoryTypeId="2" PostId="13866" RevisionGUID="a5d17359-41ff-40d9-8429-b63034c48423" CreationDate="2011-04-08T13:55:07.980" UserId="5623" Text="I find myself favoring the purchase of coffee beans that have visible oil on them.  My inference was that this bean had some extra flavor or awesomeness.&#xD;&#xA;&#xD;&#xA;Am I right, are beans 'better' if they are oily, or more simply, what does that mean about the flavor profile of the bean?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29045" PostHistoryTypeId="1" PostId="13866" RevisionGUID="a5d17359-41ff-40d9-8429-b63034c48423" CreationDate="2011-04-08T13:55:07.980" UserId="5623" Text="What can you surmise about coffee beans that have oil on them at the time of purchase?" />
  <row Id="29046" PostHistoryTypeId="3" PostId="13866" RevisionGUID="a5d17359-41ff-40d9-8429-b63034c48423" CreationDate="2011-04-08T13:55:07.980" UserId="5623" Text="&lt;coffee&gt;" />
  <row Id="29047" PostHistoryTypeId="2" PostId="13867" RevisionGUID="d6922d78-5763-4241-9462-cb3dbcd14c2c" CreationDate="2011-04-08T14:13:40.047" UserId="246" Text="I have really been wanting to trying this recipe [Braised Pork Shanks with Mushroom Dumplings][1], but I have not been able to obtain pork shanks.&#xD;&#xA;&#xD;&#xA;Can another cut of pork meat be used instead?  I was considering using pork shoulder. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/braised-pork-shanks-with-mushroom-dumplings-recipe/index.html" />
  <row Id="29048" PostHistoryTypeId="1" PostId="13867" RevisionGUID="d6922d78-5763-4241-9462-cb3dbcd14c2c" CreationDate="2011-04-08T14:13:40.047" UserId="246" Text="What other cut of meat can replace pork sahnk?" />
  <row Id="29049" PostHistoryTypeId="3" PostId="13867" RevisionGUID="d6922d78-5763-4241-9462-cb3dbcd14c2c" CreationDate="2011-04-08T14:13:40.047" UserId="246" Text="&lt;substitutions&gt;&lt;pork&gt;" />
  <row Id="29050" PostHistoryTypeId="2" PostId="13868" RevisionGUID="0be366ed-2c0b-4772-bc61-6d742370ec9d" CreationDate="2011-04-08T14:32:13.470" UserId="2209" Text="Coffee beans have a natural oil in them. Often beans that have been roasted longer will have more visible oil on the surface. Not really an indicator of quality, though, but a longer roast will be darker, have a stronger flavor, and (paradoxically to some) less caffeine.&#xD;&#xA;&#xD;&#xA;(At least, this is what I learned when slinging Cappuccinos at a [Canadian coffee chain][1] during my college years a long time ago. Someone correct me if I'm mistaken.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.secondcup.com/" />
  <row Id="29051" PostHistoryTypeId="2" PostId="13869" RevisionGUID="b71012b3-1560-4b89-b254-345d49a9ea91" CreationDate="2011-04-08T14:32:30.187" UserId="5624" Text="just as a point of personal experience: I spent some time in Ethopia and had fantastic coffee in many places. The beans were ALL non-oily and downright dry looking. I was really surprised as my assumption was the same as yours. &#xD;&#xA;&#xD;&#xA;I've noticed some of the Starbucks beans are so oily I have wondered at times if they add oil for that effect. " />
  <row Id="29052" PostHistoryTypeId="2" PostId="13870" RevisionGUID="e4d3bc2e-db1d-4c25-b483-afbb85607295" CreationDate="2011-04-08T14:33:42.713" UserId="5628" Text="If they're not oily, it means they're dry. The oil is what makes the flavour. If there is no oil on the outside, there is a good chance there is not much oil left on the inside. &#xD;&#xA;&#xD;&#xA;The reason why you're supposed to grind you beans right before you brew your coffee is that if the bean is closed, it retains the flavour longer." />
  <row Id="29053" PostHistoryTypeId="2" PostId="13871" RevisionGUID="0c5efd62-d180-4fa9-8d89-ab07c87209b2" CreationDate="2011-04-08T14:34:01.130" UserId="446" Text="How to throw dough, a basic step by step guide.&#xD;&#xA;&#xD;&#xA; 1. Make sure you have a dough that can stand up to being airborne.  This means that you need a high gluten dough.  You can throw wetter doughs as you get more experienced but they require much more precise hand placement and are much less forgiving.&#xD;&#xA;&#xD;&#xA; 2. Make sure your dough is fully risen with out being &quot;blown&quot;.  It should be elastic and soft to the touch.&#xD;&#xA;&#xD;&#xA; 3. Coat dough in flour.  This step is necessary to allow free spinning on your hands and to get good, clean releases.&#xD;&#xA;&#xD;&#xA; 4. Create crust. You can use the method that daniel describes, you can use the Papa John's fold and tuck method, you can do it like this [video](http://www.chow.com/food-news/55516/how-to-stretch-pizza-dough/), it doesn't matter as long as you end up with a piece of dough that is flat over the interior with a ridge going around the outside.&#xD;&#xA;&#xD;&#xA; 5. You should be comfortable with in-air hand stretching before you get to the actual throwing.  This is when you place the dough on the backs of your hands, support it with your knuckles and stretch it out.  This position is a great way to start a basic toss that won't rip your dough as you will be catching with the backs of your hands and not your fingers. You want to release the dough by having your right hand provide upward thrust as your left hand provides spin. This will provide a straight up toss that is very easy to catch.&#xD;&#xA;&#xD;&#xA; 6. The way to do the more advanced throws is learn to release from your finger tips.  This involves having your fingers rest along the ridge that we made in step four.  You can check out a quick tutorial starting at 2:17 on this [video](http://www.youtube.com/watch?v=28_wz-d15fc). Feel free to ignore the rest of it, but it was the best explanation I found online.  Basically, you want the dough to hang in such a way as to allow you to impart spin and momentum with just one hand, while other is occasionally used as a stabilizer.  This allows tricks like the [roll](http://www.dailymotion.com/video/x56tsf_rpv39-pizza-throwing_school) and the through the legs and all the others.&#xD;&#xA;&#xD;&#xA;Important tips that will help you be successful at learning this skill.&#xD;&#xA;&#xD;&#xA;Cold dough is more elastic than warm dough.  That means its terrible for pizza but great for practicing.  It also resists puncture a little better, so less holes.&#xD;&#xA;&#xD;&#xA;A damp kitchen towel has about the same aerodynamics as a piece of dough.  It's what I used to train the guys at my restaurant on for extra practice, and it's way cheaper than one of those rubber doughs.&#xD;&#xA;&#xD;&#xA;The dough should always be spinning in the air.  If it's not, you aren't doing it right.&#xD;&#xA;&#xD;&#xA;Throwing dough can result in a very thin middle. You want to make sure that you are stretching evenly and keeping an eye on that if you intend to use the dough for it's actual purpose of delicious pizza.&#xD;&#xA;&#xD;&#xA;Practice, Practice! Throwing dough is a physical skill and you have to train your muscles a little to be good at it. It can be a little frustrating at first but stick with it, it's a lot of fun.&#xD;&#xA;If you have any additional concerns leave a comment and I'll do my best answer them." />
  <row Id="29054" PostHistoryTypeId="2" PostId="13872" RevisionGUID="7cfaf2fa-deb4-4051-a6c9-49cc793d7329" CreationDate="2011-04-08T14:40:41.223" UserId="5634" Text="The oil you see is actually the caffeine. As the bean roasts the oil cooks out of the bean and is burnt off by the roaster (creating a very unpleasant smell).  The more &quot;oily&quot; the bean the less caffeine is actually contained within the bean - this also means that darker roasted beans have less caffeine in them.  &#xD;&#xA;&#xD;&#xA;As far as flavor profile is concerned,  many beans lose their distinctive regional profile after being roasted over 430 - 435 degrees.  This is not a bad thing as what distinguishes a beans regional flavors are usually not elements we enjoy in coffee (acidity,  bitterness etc).  &quot;Oilier&quot; beans mean beans that were roasted longer,  eliminating many of these unpleasant flavors. &#xD;&#xA;&#xD;&#xA;Or at least that's what how i was taught when I learned how to roast.&#xD;&#xA;" />
  <row Id="29055" PostHistoryTypeId="2" PostId="13873" RevisionGUID="e73e1fc3-da6e-4a03-bee0-161a97a89687" CreationDate="2011-04-08T14:41:12.000" UserId="2832" Text="You could probably get away with pork shoulder, although you will want to consider that the texture may not be what you want -- it may either have too much fat and connective tissue, or it may fall apart too much, depending on how long you braise it for. You will probably have to alter your cooking times, I'd imagine.&#xD;&#xA;&#xD;&#xA;Pork hocks are somewhat similar in texture to the shank, so that a possibility.  Though you will probably run into the same availability problems.&#xD;&#xA;&#xD;&#xA;It may take a small amount of modification, but your best bet may be to go with country-style ribs. They are tender and flavorful when braised, and are readily available in any grocery store.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29056" PostHistoryTypeId="4" PostId="13867" RevisionGUID="b41deb7a-5532-49d4-b014-2fc4574c3f8d" CreationDate="2011-04-08T14:45:51.623" UserId="385" Comment="typo in the title" Text="What other cut of meat can replace pork shank?" />
  <row Id="29057" PostHistoryTypeId="24" PostId="13867" RevisionGUID="b41deb7a-5532-49d4-b014-2fc4574c3f8d" CreationDate="2011-04-08T14:45:51.623" Comment="Proposed by 385 approved by 86 edit id of 93" />
  <row Id="29058" PostHistoryTypeId="25" PostId="13866" RevisionGUID="2da79e17-0c31-4de3-839b-adc7d998059c" CreationDate="2011-04-08T14:48:43.960" Comment="http://twitter.com/#!/StackCooking/status/56367877871247360" />
  <row Id="29059" PostHistoryTypeId="2" PostId="13874" RevisionGUID="f0436108-83ca-43a8-be70-51a2d29667f1" CreationDate="2011-04-08T14:48:52.887" UserId="5636" Text="There are 800 flavor compound combinations in coffee and most of that comes from the oils inside of the bean.  Roasting the bean brings those oils to the surface (due to the pressure of the roasting) and depending on the bean and the roast this can be normal." />
  <row Id="29060" PostHistoryTypeId="2" PostId="13875" RevisionGUID="a691b554-aedc-45d4-bcaf-998962402d11" CreationDate="2011-04-08T15:23:11.480" UserId="5600" Text="[Dave Arnold][1] over at [Cooking Issues][2] says [the following][3]:&#xD;&#xA;&#xD;&#xA;&gt; What I do is brine and cook the chicken breast in salted milk at 63 degrees in a ziploc, take it out of the bag hot, put the chicken on a cooling rack, force dry the outside with a convection, then flour/(buttermilk+egg+baking powder/baking soda/salt/pepper)/flour, then fry at 375F. I haven't had problems with adhesion.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dave_Arnold&#xD;&#xA;  [2]: http://www.cookingissues.com/&#xD;&#xA;  [3]: http://www.cookingissues.com/forums/viewtopic.php?f=11&amp;t=64#p278" />
  <row Id="29061" PostHistoryTypeId="2" PostId="13876" RevisionGUID="20b2be66-5bfe-4ca3-9a25-552118b7d67b" CreationDate="2011-04-08T15:34:02.537" UserId="3425" Text="When you're stir-frying or sauteeing, I'm sure some of the oil get evaporated due to high temperature. How much of the original oil evaporates? Since I suppose it depends on the kind of oil, temperature and duration, can you give example for several typical cases? (for example, vegetable oil, medium heat, 15 minutes, etc)&#xD;&#xA;&#xD;&#xA;How does this affect the nutrition and energy calculation? For example if 50 grams of vegetable oil contains ~400 kcal, how much calories does some food cooked with that much oil has?" />
  <row Id="29062" PostHistoryTypeId="1" PostId="13876" RevisionGUID="20b2be66-5bfe-4ca3-9a25-552118b7d67b" CreationDate="2011-04-08T15:34:02.537" UserId="3425" Text="Stir-frying: how much of the oil evaporates?" />
  <row Id="29063" PostHistoryTypeId="3" PostId="13876" RevisionGUID="20b2be66-5bfe-4ca3-9a25-552118b7d67b" CreationDate="2011-04-08T15:34:02.537" UserId="3425" Text="&lt;oil&gt;&lt;nutrition&gt;&lt;sauteing&gt;&lt;stir-fry&gt;" />
  <row Id="29064" PostHistoryTypeId="2" PostId="13877" RevisionGUID="2322d1a7-1382-4658-9f0c-f2403bb89696" CreationDate="2011-04-08T16:10:00.177" UserId="5600" Text="The boiling point of most cooking oils is much higher than their smoke points.  The boiling point of olive oil, for example, is around 300°C (572°F), which is hotter than the temperature of a pan on a typical residential range/cooktop.  With that said, alcohols and esters which make up the flavor and fragrance of the oil will have lower boiling points and will therefore evaporate.  That should not significantly alter the nutritional content of the oil.  Furthermore, much of the perceived loss of oil is likely due to a combination of absorption of the oil into the items being fried, and also due to splatter.  The latter cannot be easily quantified due to its connection with the cooking vessel and the technique of the cook." />
  <row Id="29065" PostHistoryTypeId="2" PostId="13878" RevisionGUID="e49c721c-68cf-445e-8be3-f2cd7e952d73" CreationDate="2011-04-08T17:32:48.527" UserId="67" Text="The typical issue is that dry won't stick to dry, and wet won't stick to wet, so you have to alternate but not build up too thick of a given layer.&#xD;&#xA;&#xD;&#xA;As raw chicken tends to be wet, you add a little flour to it ... but if it's already dried from the cooking, you'd be better off going straight to wet (buttermilk, egg wash, etc.), and then getting the breadcrumbs onto it.&#xD;&#xA;&#xD;&#xA;Also, too thick of any of the layers will cause problems, so if you are flouring, make sure that you knock off any loose flour before going into the wet, and then let the wet drip as best you can before going into the breadcrumbs.  Also, if it was *too* wet when coming out of the bag (which you hint at), you might have similar problems.  If you're going to flour, you want it slightly damp, but not overly wet; patting dry might've helped.&#xD;&#xA;&#xD;&#xA;I've also seen quite a few recipes that call for letting the breaded items sit on a wire rack for a while before attempting to fry, and most claim it's for improved adhesion, but I don't know what the specific process involved is (if it's just simple drying out of the wet layer, or if there's some other process going on)." />
  <row Id="29066" PostHistoryTypeId="2" PostId="13879" RevisionGUID="3450c0d7-bc3f-424d-98c8-3b66c7323a17" CreationDate="2011-04-08T18:25:36.280" UserId="5602" Text="If you're really worried about fat and cholesterol, you shouldn't be eating quiche, period. You might be able to make *something* that's low in fat, but it won't be a quiche anymore." />
  <row Id="29067" PostHistoryTypeId="2" PostId="13880" RevisionGUID="9e8ee19a-a1a2-42ea-bd02-6e7c6cf5e82c" CreationDate="2011-04-08T18:36:11.257" UserId="5602" Text="Pork shoulder should work. A picnic shoulder (with the skin still on it) would be better." />
  <row Id="29068" PostHistoryTypeId="2" PostId="13881" RevisionGUID="22f9dfe9-8b1f-4a34-ad13-fe5aa8b50e4a" CreationDate="2011-04-08T18:53:33.500" UserId="4638" Text="Almost all fermented dairy products curdle under heat. When this happens, the milk proteins bind to each other into a rubbery mesh, which can't contain all the moisture from the original product, and it is squeezed out. &#xD;&#xA;&#xD;&#xA;Creme fraîche tends to be an exception. It contains a high amount of fat. This fat lubricates the proteins and gets in the way, so they can't bind to each other and form the mesh. However, the fat content of creme fraîche isn't all that high (just enough to allow for the effect I described), so it is finicky when heated. &#xD;&#xA;&#xD;&#xA;As you don't seem to have acid in the recipe, the trouble probably comes from water. It dilutes the creme fraîche, making it more probable that proteins will meet and bind without a fat droplet coming in the way. So, if you want to keep the recipe as authentic as possible, try to reduce the amount of water exuded by the other ingredients. &#xD;&#xA;&#xD;&#xA;The first thing to check is whether you are actually using creme fraîche. Sometimes people make a substitution with a similar product, but continue calling it the name of the original product. Sour cream, smetana, creme legere, plant substitutes, etc. won't work in your case - 30% fat is the minimum for baking, the higher the fat content, the better is it suited. For the rest of the answer, I am assuming that you are using the creme fraîche. &#xD;&#xA;&#xD;&#xA;My suggestion would be to drain the broccoly very well (I assume you mean blanched or nuked broccoli, baking them in the oven would be strange), maybe even try to use a salad dryer. If the salmon comes from a vacuum package, drain it well too, and pat it dry with a paper towel. Take the potatoes out of the boiling pot and leave them alone for a while, the cooling startch will absorb some moisture. Also, use a mealy type of potatoes, the starch in these could absorb some liquid from the other ingredients. Another thing which should help in any case is to reduce the oven temperature, as the gentler heat will affect the creme fraîche less. &#xD;&#xA;&#xD;&#xA;If this fails, you should consider adding other ingredients to stabilize the creme fraîche. It will change the taste, but not necessarily for the worse. &#xD;&#xA;&#xD;&#xA;A stabilizer should help. For dairy, carrageenan is very effective and its taste is not noticeable, but most people don't have it in the kitchen. Starch will also act as stabilizer, take just a small portion, maybe a teaspoonful per 200 g creme fraîche. Dissolve it in a teaspoonful of cold water before adding it. You could also use flour. Both will affect the taste somewhat, the flour will be more pronounced. &#xD;&#xA;&#xD;&#xA;The second solution would be to raise the fat content. Adding pure fat is counterproductive, as the fat droplets in dairy products are much smaller than what your blender would achieve. But you could mix or substitute the creme fraîche using a dairy product with a higher fat content. Mascarpone, kaymak, katuk, clotted cream, or creme double should work. Or maybe cream cheese, even if it doesn't have a higher fat content, because it contains stabilizers. A full substitution will alter the taste substantially, but a partial one will probably be OK. &#xD;&#xA;&#xD;&#xA;If all else fails, you could try if you can't change the recipe to accommodate a more traditional gratin liquid (how is the stuff called in English?). While I agree that pure creme fraîche will work best with what you listed, a mixture of eggs (or just yolks to keep it more liquid), milk, the creme fraîche, and a tiny bit of flour would also provide a moist binding. Use less eggs/yolks than in a normal gratin to keep it from setting too much. It will be a big change, but if nothing else works, it will still taste much better than curdled creme fraîche. &#xD;&#xA;&#xD;&#xA;Or if you are a risk-embracing nature, you can continue using pure creme fraîche, just with the moisture reducing techniques, hoping that this will be enough. Each time it separates, you should drain the whole dish, catching the liquid. Scum off the curds, or strain them. The whey will have a nice taste, similar to a stock. Take out some new creme fraîche (not heated), and mix it with the liquid. (Reduce it first to avoid making it too liquid). Add it back to the remaining ingredients. This will keep the taste even if the curdling occurs, but will require lots of work. " />
  <row Id="29069" PostHistoryTypeId="2" PostId="13882" RevisionGUID="05e85b6f-c77d-438d-a130-acd89ca64f8c" CreationDate="2011-04-08T18:55:44.483" UserId="5081" Text="I need to buy a mortar. Should I get a stone (granite, marble, etc) or an iron one?  &#xD;&#xA;What pros and cons are there?" />
  <row Id="29070" PostHistoryTypeId="1" PostId="13882" RevisionGUID="05e85b6f-c77d-438d-a130-acd89ca64f8c" CreationDate="2011-04-08T18:55:44.483" UserId="5081" Text="Stone or iron mortar?" />
  <row Id="29071" PostHistoryTypeId="3" PostId="13882" RevisionGUID="05e85b6f-c77d-438d-a130-acd89ca64f8c" CreationDate="2011-04-08T18:55:44.483" UserId="5081" Text="&lt;equipment&gt;" />
  <row Id="29072" PostHistoryTypeId="2" PostId="13883" RevisionGUID="8f566dcb-f006-4363-9970-f1e21fba44b9" CreationDate="2011-04-08T19:05:34.740" UserId="60" Text="I would suggest 4-6 weeks. I buy all natural, preservative free green curry paste all the time. The packaging suggests refrigeration once opened up to one month. Most foods without the help of preservatives don't last much longer than a month under refrigeration. The curry paste may not spoil per se, but the quality does degrade significantly. Green curry paste is naturally very strong in the odor department, so it can smell fresh long after it is. I'd bet that if you compared it to a freshly made batch you'd tell the difference." />
  <row Id="29073" PostHistoryTypeId="5" PostId="13875" RevisionGUID="31a39bc5-152e-404a-940e-912659c57a12" CreationDate="2011-04-08T19:17:02.320" UserId="5600" Comment="Added emphasis." Text="[Dave Arnold][1] over at [Cooking Issues][2] says [the following][3]:&#xD;&#xA;&#xD;&#xA;&gt; What I do is brine and cook the chicken breast in salted milk at 63 degrees in a ziploc, take it out of the bag hot, put the chicken on a cooling rack, force dry the outside with a convection, then flour/(buttermilk+egg+baking powder/baking soda/salt/pepper)/flour, then fry at 375F. **I haven't had problems with adhesion.**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dave_Arnold&#xD;&#xA;  [2]: http://www.cookingissues.com/&#xD;&#xA;  [3]: http://www.cookingissues.com/forums/viewtopic.php?f=11&amp;t=64#p278" />
  <row Id="29074" PostHistoryTypeId="2" PostId="13884" RevisionGUID="0dc0ade0-888b-4b51-a274-fe8449dafe25" CreationDate="2011-04-08T19:21:32.760" UserId="5577" Text="I have never used an iron mortar before, so I can't speak directly about it.  I would imagine that one of the cons would be oxidation / rust.  Obviously you don't want to have rust ground up with whatever spices, herbs, etc that you're grinding.  Proper maintenance could alleviate this issue though.&#xD;&#xA;&#xD;&#xA;For me, stone mortars are more traditional.  If people have been using rocks to grind things up for thousands of years, something's obviously working for them.  Why fix it if it isn't broken?&#xD;&#xA;&#xD;&#xA;Another thing to consider is the aesthetic quality of the mortar.  I like the look of marble, but you should find one that fits your style." />
  <row Id="29075" PostHistoryTypeId="2" PostId="13885" RevisionGUID="22771be9-46ec-4c68-b941-a49b354647e6" CreationDate="2011-04-08T19:24:05.890" UserId="4638" Text="This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a [question][1], and needed the word for the answer. &#xD;&#xA;&#xD;&#xA;The dishes I mean may not always be called gratins in English, sometimes they are called stew. They are a mix of diced vegetables and sometimes meat, mixed in a pan and put in the oven. When they are cooked enough (or when using parboiled vegetables), a mixture is poured over them. The mixture consists of eggs, a very small amount of flour, and one or more milk and fermented milk products. Soft or grated cheeses are sometimes mixed in or strewn on the surface to brown. The vegetables aren't swimming in the mixture, some of it seeps between them to fill the air pockets, but it mostly stays on top and sets and browns nicely. &#xD;&#xA;&#xD;&#xA;I have only encountered this kind of dish in Mediterranean recipes. Typical examples are moussaka, ratatouile, gyuvech (although I know variants of all of them which don't have the mixture). In Germany, they'll be called a type of Auflauf, but an Auflauf is not necessary made with this eggy type of liquid, and I haven't heard a German name for the liquid either. &#xD;&#xA;&#xD;&#xA;I wouldn't call it custard, as it is mainly used in savory dishes (although there are sweet variants where something else than vegetables is baked). Also, I haven't heard of custards without milk or cream, and these often contain something else, e.g. a mixture of yogurt and mashed feta. It isn't a batter either, the flour isn't enough to thicken it noticeably, and can sometimes be left out altogether. It is not a sauce, it is expected to set after baking. &#xD;&#xA;&#xD;&#xA;Of course there is a probability that there isn't a name for it in English, because it isn't used often in English speaking countries. In this case, probably everybody could make up a well-sounding combination to refer to it, like &quot;the egg mixture for moussaka crust&quot;. But I am not interested in such descriptive creations. What I am asking is, is there a single term which, when I say it without further qualifications, as in the sentence &quot;I am making a [term]&quot; will let my communication partner understand that I am cooking a dish of this kind and currently preparing the mixture for it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13860/craime-fraiche-splits" />
  <row Id="29076" PostHistoryTypeId="1" PostId="13885" RevisionGUID="22771be9-46ec-4c68-b941-a49b354647e6" CreationDate="2011-04-08T19:24:05.890" UserId="4638" Text="How is the egg mixture used in gratins called in English?" />
  <row Id="29077" PostHistoryTypeId="3" PostId="13885" RevisionGUID="22771be9-46ec-4c68-b941-a49b354647e6" CreationDate="2011-04-08T19:24:05.890" UserId="4638" Text="&lt;culinary-terminology&gt;" />
  <row Id="29078" PostHistoryTypeId="2" PostId="13886" RevisionGUID="de4be0a2-a7ce-4bbf-a1e0-8a328db07480" CreationDate="2011-04-08T19:30:38.117" UserId="15" Text="[Is this what you're describing?](http://allrecipes.com//Recipe/creamy-au-gratin-potatoes/Detail.aspx)(potatoes au gratin are possibly a bad example since it's only using one ingredient for the stew, but I'm just referring to the style of cooking the ingredient); if so Americans use 'gratin'. Also, I'm confused as you say moussaka is an example, but that what you're referring to doesn't use flour as a thickener (which is a constituent element of the moussaka's bechamel)." />
  <row Id="29079" PostHistoryTypeId="2" PostId="13887" RevisionGUID="0150042c-1837-4146-80db-bcf6949dc6a6" CreationDate="2011-04-08T19:35:11.997" UserId="4194" Text="I _would_ call it a custard, I think, if not only for want of a better word. A custard consists of milk, egg and a thickening agent i.e. flour, so it fits the description well enough.&#xD;&#xA;&#xD;&#xA;It might sound a bit odd to English-speaking ears though. I think 'savoury custard' is probably more appropriate. I must admit I always thought moussaka _et al_ was topped with a white/bechamel sauce; I'm pretty sure that's the more common topping in 'the West'.&#xD;&#xA;&#xD;&#xA;As for the dishes themselves, I'm not sure if there is a catch-all English term for them - 'pasta bake' is an English version of the Italian _pasta al forno_, but that obviously only applies to dishes that use pasta." />
  <row Id="29080" PostHistoryTypeId="5" PostId="13886" RevisionGUID="c9562186-bb04-4622-9d83-2de614c779e2" CreationDate="2011-04-08T19:36:29.683" UserId="15" Comment="emphasized bechamel; added 130 characters in body; added 68 characters in body" Text="[Is this what you're describing?](http://allrecipes.com//Recipe/creamy-au-gratin-potatoes/Detail.aspx)(potatoes au gratin are possibly a bad example since it's only using one ingredient for the stew, but I'm just referring to the style of cooking the ingredient); if so Americans use 'gratin'. Also, I'm confused as you say moussaka is an example, but that what you're referring to doesn't use flour as a thickener (which is a constituent element of the moussaka's bechamel).&#xD;&#xA;&#xD;&#xA;Based on the other question [it seems like one could suggest bechamel][1], which is used in [moussaka][2] (Greek versions) if I understand what you mean correctly.&#xD;&#xA;&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bechamel&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Moussaka&#xD;&#xA;  [3]: http://i.stack.imgur.com/plAHf.jpg" />
  <row Id="29081" PostHistoryTypeId="2" PostId="13888" RevisionGUID="272850cf-e115-4922-821e-d92f359ba5d1" CreationDate="2011-04-08T19:36:34.363" UserId="5643" Text="Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day?  Is it generally some preservative that you normally would not add yourself?  Whenever I try to make a loaf of bread, it is best right out of the oven.  The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep.  Thanks. :-)" />
  <row Id="29082" PostHistoryTypeId="1" PostId="13888" RevisionGUID="272850cf-e115-4922-821e-d92f359ba5d1" CreationDate="2011-04-08T19:36:34.363" UserId="5643" Text="How do store bought bread keep so soft??" />
  <row Id="29083" PostHistoryTypeId="3" PostId="13888" RevisionGUID="272850cf-e115-4922-821e-d92f359ba5d1" CreationDate="2011-04-08T19:36:34.363" UserId="5643" Text="&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="29084" PostHistoryTypeId="4" PostId="13885" RevisionGUID="7eea8ee3-2ada-42d4-ba64-ec4e069fae8f" CreationDate="2011-04-08T19:38:19.887" UserId="4194" Comment="edited title" Text="What is the egg mixture used in gratins called in English?" />
  <row Id="29085" PostHistoryTypeId="6" PostId="13885" RevisionGUID="a58aa5c7-2b45-4197-8b86-00b979025e93" CreationDate="2011-04-08T19:42:47.563" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;language&gt;" />
  <row Id="29086" PostHistoryTypeId="6" PostId="13882" RevisionGUID="93e078be-77f3-4e29-b42a-9863030e6b27" CreationDate="2011-04-08T19:43:13.350" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;spices&gt;" />
  <row Id="29087" PostHistoryTypeId="5" PostId="13886" RevisionGUID="d20feed8-2052-4ca1-8cfb-f994c751a773" CreationDate="2011-04-08T19:43:33.857" UserId="15" Comment="added 181 characters in body" Text="[Is this what you're describing?](http://allrecipes.com//Recipe/creamy-au-gratin-potatoes/Detail.aspx)(potatoes au gratin are possibly a bad example since it's only using one ingredient for the stew, but I'm just referring to the style of cooking the ingredient); if so Americans use 'gratin'. Also, I'm confused as you say moussaka is an example, but that what you're referring to doesn't use flour as a thickener (which is a constituent element of the moussaka's bechamel).&#xD;&#xA;&#xD;&#xA;Based on the other question [it seems like one could suggest bechamel][1], which is used in [moussaka][2] (Greek versions) if I understand what you mean correctly. The problem with this guess is that many bechamel recipes do not have eggs ([however some Greek ones do][3]).&#xD;&#xA;&#xD;&#xA;![enter image description here][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bechamel&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Moussaka&#xD;&#xA;  [3]: http://greekfood.about.com/od/syrupssauces/r/basicbechamel.htm&#xD;&#xA;  [4]: http://i.stack.imgur.com/plAHf.jpg" />
  <row Id="29088" PostHistoryTypeId="2" PostId="13889" RevisionGUID="34f79b6d-2534-466f-801a-5a26e746a4db" CreationDate="2011-04-08T19:44:32.183" UserId="1360" Text="Only the water in the oil evaporates you do not lose any calories due to evaporation." />
  <row Id="29089" PostHistoryTypeId="5" PostId="13860" RevisionGUID="7cac408a-cf61-411f-b6cb-751216e95301" CreationDate="2011-04-08T19:45:15.003" UserId="41" Comment="deleted 3 characters in body; edited tags; edited title" Text="I have made a recipe where I take a number of ingredients and cover them with Creme Fraiche and then bake it in the oven for a while. I have been making this recipe for a few years.&#xD;&#xA;&#xD;&#xA;Recently the recipe has been failing as when I take the food out of the oven, the Creme Fraiche has split and the &quot;sauce&quot; is very watery.&#xD;&#xA;&#xD;&#xA;Any suggestions as to why this might be happening?&#xD;&#xA;" />
  <row Id="29090" PostHistoryTypeId="4" PostId="13860" RevisionGUID="7cac408a-cf61-411f-b6cb-751216e95301" CreationDate="2011-04-08T19:45:15.003" UserId="41" Comment="deleted 3 characters in body; edited tags; edited title" Text="Why did my Crème Fraiche split?" />
  <row Id="29091" PostHistoryTypeId="6" PostId="13860" RevisionGUID="7cac408a-cf61-411f-b6cb-751216e95301" CreationDate="2011-04-08T19:45:15.003" UserId="41" Comment="deleted 3 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;cream&gt;&lt;dairy&gt;&lt;creme-fraiche&gt;" />
  <row Id="29092" PostHistoryTypeId="5" PostId="13888" RevisionGUID="adbf21e6-5a76-476b-af7e-7fe0ea728d37" CreationDate="2011-04-08T19:46:33.630" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How does commercial whole grain bread stay fresh for so long?](http://cooking.stackexchange.com/questions/1897/how-does-commercial-whole-grain-bread-stay-fresh-for-so-long)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Does anyone know what store bread's secret is to making certain loaves of bread super soft for more than a day?  Is it generally some preservative that you normally would not add yourself?  Whenever I try to make a loaf of bread, it is best right out of the oven.  The next day, it does not taste as great unless I toast it. I am trying to find the world's most softest resilient bread to keep.  Thanks. :-)" />
  <row Id="29093" PostHistoryTypeId="10" PostId="13888" RevisionGUID="480a6546-99d9-4fa2-8f50-b99927cf97b8" CreationDate="2011-04-08T19:46:33.410" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="29094" PostHistoryTypeId="5" PostId="13857" RevisionGUID="78b53836-ee7c-4bfa-9544-fada1fbf826f" CreationDate="2011-04-08T19:46:53.393" UserId="446" Comment="added 140 characters in body" Text="This tag is merely a helper tag for finding questions that need to be closed.  If you are tagging a question with this, you go read the FAQ." />
  <row Id="29095" PostHistoryTypeId="24" PostId="13857" RevisionGUID="78b53836-ee7c-4bfa-9544-fada1fbf826f" CreationDate="2011-04-08T19:46:53.393" Comment="Proposed by 446 approved by 41 edit id of 92" />
  <row Id="29096" PostHistoryTypeId="6" PostId="13864" RevisionGUID="4a9f0ba8-eb76-47f2-975b-d257d17bbd40" CreationDate="2011-04-08T19:47:14.300" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;refrigerator&gt;&lt;curry&gt;" />
  <row Id="29097" PostHistoryTypeId="2" PostId="13890" RevisionGUID="ed9caac7-8a7a-4e89-9ee0-ef7ac2a2a21d" CreationDate="2011-04-08T19:54:46.700" UserId="4638" Text="Stone is a much worse heat conductor than iron. It warms much slower from vigorous pounding than iron, and actually cools whatever is being ground. This is often desirable, as you don't want to warm whatever you are grinding - some spices contain fats which are viscous or solid at room temperature, but get liquid somewhat above it, so they would be seeping their aroma and converting to a paste if warmed while ground. &#xD;&#xA;&#xD;&#xA;Another argument for stone will be the smooth surface. Seasoned iron isn't as smooth as marble or granite can be polished, and if left unseasoned, you will need to remove rust from time to time (another problem of iron which harwig already pointed out), disturbing the surface. The mortar surface should be as smooth as possible. &#xD;&#xA;&#xD;&#xA;Also, the stone will require no maintenance apart from washing. Iron will have to be kept from rusting, so you'll have to season it. The grinding action will probably slowly eat away the seasoning layer, so you'll have to reapply it periodically, which is lots of work (well, the complete stripping first is what makes it lots of work, seasoning not so much). But if you use your mortar as seldom as I do, this shouldn't be a problem. &#xD;&#xA;&#xD;&#xA;On the other hand, iron's density is about 3 times higher than marble or granite, resulting in a much heavier pestle. While this means some more fatigue for you, it will result in a better grinding result. &#xD;&#xA;&#xD;&#xA;Another problem with stone is that it can crack if you happen to drop it on the floor. Luckily, a mortar is not easily dislodged from the counter, and granite breaks nowhere as easily as earthenware, but the chance exists. If you get stone, don't go for the tulip-on-a-stem shapes. While it may be convenient to grip the stem, it is also a weak point. &#xD;&#xA;&#xD;&#xA;You must also consider possible chemical reactions. Granite won't be a problem, but marble is acid sensitive. So making a pesto with lots of lemon juice is probably a bad idea in marble. It won't cause a comic-book like Chinese syndrome, but it will attack the surface, making it less smooth. Seasoned iron has some acid resistance, but strong acids are bad for it too.  &#xD;&#xA;&#xD;&#xA;To me, the &quot;tradition&quot; argument isn't very strong. People have used abacuses for thousands of years, but I prefer a TI-42 simulator when I have to make a calculation too complicated for my brain. Both iron and stone will work. And as harwig says, aesthetics are individual - not that I need much of that in kitchen implements. " />
  <row Id="29098" PostHistoryTypeId="5" PostId="13885" RevisionGUID="3d6d5b42-9916-4e1a-b2e0-1ee4f9774419" CreationDate="2011-04-08T20:16:39.407" UserId="4638" Comment="Added clarification" Text="This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a [question][1], and needed the word for the answer. &#xD;&#xA;&#xD;&#xA;The dishes I mean may not always be called gratins in English, sometimes they are called stew. They are a mix of diced vegetables and sometimes meat, mixed in a pan and put in the oven. When they are cooked enough (or when using parboiled vegetables), a mixture is poured over them. The mixture consists of eggs, a very small amount of flour, and one or more milk and fermented milk products. Soft or grated cheeses are sometimes mixed in or strewn on the surface to brown. The vegetables aren't swimming in the mixture, some of it seeps between them to fill the air pockets, but it mostly stays on top and sets and browns nicely. &#xD;&#xA;&#xD;&#xA;I have only encountered this kind of dish in Mediterranean recipes. Typical examples are moussaka, ratatouile, gyuvech (although I know variants of all of them which don't have the mixture). In Germany, they'll be called a type of Auflauf, but an Auflauf is not necessary made with this eggy type of liquid, and I haven't heard a German name for the liquid either. &#xD;&#xA;&#xD;&#xA;I wouldn't call it custard, as it is mainly used in savory dishes (although there are sweet variants where something else than vegetables is baked). Also, I haven't heard of custards without milk or cream, and these often contain something else, e.g. a mixture of yogurt and mashed feta. It isn't a batter either, the flour isn't enough to thicken it noticeably, and can sometimes be left out altogether. It is not a sauce, it is expected to set after baking. &#xD;&#xA;&#xD;&#xA;Of course there is a probability that there isn't a name for it in English, because it isn't used often in English speaking countries. In this case, probably everybody could make up a well-sounding combination to refer to it, like &quot;the egg mixture for moussaka crust&quot;. But I am not interested in such descriptive creations. What I am asking is, is there a single term which, when I say it without further qualifications, as in the sentence &quot;I am making a [term]&quot; will let my communication partner understand that I am cooking a dish of this kind and currently preparing the mixture for it. &#xD;&#xA;&#xD;&#xA;**Edit** &#xD;&#xA;I don't mean a word which describes the content of the thing (although such a word would be nice too, if it were used only for this type of liquid and not for other liquids with similar content like custard). I am expecting something more of a purpose-based word. A comparable word would be &quot;topping&quot;: A topping could be smoked ham or caramel sauce, depending on the dish. But it always has the same function. In this regard, I'd say that bechamel can be used as [term] sometimes, as in mfg's answer. But I wouldn't think of bechamel when I say the word. They are definitely not synonyms. &quot;Custard&quot; is problematic for the same reason: it has many other uses. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13860/craime-fraiche-splits" />
  <row Id="29099" PostHistoryTypeId="2" PostId="13891" RevisionGUID="14cc8904-ead5-4328-9878-cf7a9743b37c" CreationDate="2011-04-08T20:40:52.810" UserId="3814" Text="I have been told that you cannot home grind white flour for white bread. Is this true, or is it just harder to find white wheat berries to grind?" />
  <row Id="29100" PostHistoryTypeId="1" PostId="13891" RevisionGUID="14cc8904-ead5-4328-9878-cf7a9743b37c" CreationDate="2011-04-08T20:40:52.810" UserId="3814" Text="Is there such thing as white wheat berries?" />
  <row Id="29101" PostHistoryTypeId="3" PostId="13891" RevisionGUID="14cc8904-ead5-4328-9878-cf7a9743b37c" CreationDate="2011-04-08T20:40:52.810" UserId="3814" Text="&lt;flour&gt;&lt;wheat&gt;" />
  <row Id="29102" PostHistoryTypeId="25" PostId="13885" RevisionGUID="c2ec555c-af03-443e-a93c-16b9ae134f27" CreationDate="2011-04-08T20:48:44.130" Comment="http://twitter.com/#!/StackCooking/status/56458475806539777" />
  <row Id="29103" PostHistoryTypeId="2" PostId="13892" RevisionGUID="3786da80-93c8-4f7a-932c-daf7e6d17100" CreationDate="2011-04-08T21:04:38.957" UserId="4638" Text="All wheat is yellow. There is no such thing as &quot;white wheat&quot; (and what are wheat berries?). There are different species of wheat, but the commonest is also the whitest one (classic pasta is yellow because it is made with one of these other species). White flour is made by removing the bran and germ and milling only the starchy inside of the seed. This inside part is white for common wheat and can have another color for other wheats. The removal of the bran is a very involved process. The machine for it is nothing as simple as a grinder, and there are AFAIK no home versions of it. (look here for a [patent for a bran removing device][1])&#xD;&#xA;&#xD;&#xA;That said, I don't know why you would even want to do that. People who grind at home are usually aiming for either a rare flour they can't buy (from plants other than wheat), or for flour which is healthier than industrially made flour. Whole flour is healthier, because most wheat proteins are concentrated in the bran. If you want to grind the calorie-dense inside part, you are getting the same thing as industrial flour, only not as fine and not as smooth. If you need coarser flour, you can probably buy it somewhere (in Germany, it is sold as &quot;grippy flour&quot;, griffiges Mehl), or use superfine semolina. You can mix them if you have a use for differently sized particles in the same batch (although I can't imagine what the reason for that would be). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.freepatentsonline.com/5082680.pdf" />
  <row Id="29104" PostHistoryTypeId="2" PostId="13893" RevisionGUID="861cb970-7fe9-4556-8d1d-810ef4a7f943" CreationDate="2011-04-08T21:32:27.353" UserId="5397" Text="Doner kebab is king of food which draws every person who is passing by just with the aroma coming from the place where they make them. In a place where I live they make doner kebabs using pork or even chicken instead of mutton and the aroma is still the same so I guess it's not the meat but the spices and/or the way they prepare it.&#xD;&#xA;&#xD;&#xA;Now the question is what is the source of the aroma and whether it can be reproduced at home. If so, how?" />
  <row Id="29105" PostHistoryTypeId="1" PostId="13893" RevisionGUID="861cb970-7fe9-4556-8d1d-810ef4a7f943" CreationDate="2011-04-08T21:32:27.353" UserId="5397" Text="Doner kebab aroma" />
  <row Id="29106" PostHistoryTypeId="3" PostId="13893" RevisionGUID="861cb970-7fe9-4556-8d1d-810ef4a7f943" CreationDate="2011-04-08T21:32:27.353" UserId="5397" Text="&lt;meat&gt;&lt;spices&gt;" />
  <row Id="29107" PostHistoryTypeId="2" PostId="13894" RevisionGUID="338cbf8f-3ffc-46e1-8056-9e5bdd319a52" CreationDate="2011-04-08T22:44:02.397" UserId="5645" Text="To my mind, a fine sheen of oil is good, but a noticeably oily surface means the beans are overroasted.&#xD;&#xA;&#xD;&#xA;I roast beans at home, and when there is oil on the surface after several days, it always means the inside of the bean is more carbonized than I like.&#xD;&#xA;&#xD;&#xA;I generally roast beans to the point of &quot;second crack&quot;, which produces coffee that is dark, but not so dark that all varietal character is lost. On the excellent [Sweet Maria's][1] website, this stage is called a &quot;Full City+&quot; roast. Beans are typically at their best between 3 and 10 days after roasting (though it varies with the kind of bean) and with an overroasted bean I may see excess oil from the third day onward.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/roasting-VisualGuideV2.php" />
  <row Id="29108" PostHistoryTypeId="2" PostId="13895" RevisionGUID="3a56a654-9042-423c-81a8-d317610433d3" CreationDate="2011-04-08T22:46:33.627" UserId="5455" Text="I use a [Coors ceramic mortar and pestle][1] in the kitchen myself. Iron seems like a poor choice, what with rust and all. If you go with stone, pay particular attention to the fit between pestle and mortar. There are a lot of poorly made units out there that'll turn a one minute grinding task into a five minute chore.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sigmaaldrich.com/catalog/ProductDetail.do?N4=Z247529%7CALDRICH&amp;N5=SEARCH_CONCAT_PNO%7CBRAND_KEY&amp;F=SPEC&amp;lang=en_US" />
  <row Id="29109" PostHistoryTypeId="5" PostId="13892" RevisionGUID="a3ae26c8-4805-4caf-bacb-64c93665e963" CreationDate="2011-04-08T23:20:14.957" UserId="4638" Comment="Removed part which was pointed out to be incorrect. ; added 12 characters in body" Text="Sorry, my answer was incorrect (it used to say that there is no white wheat). The only defense I have is that such newfangled things like white wheat have not yet reached my part of the world (is Europe really that old-fashioned?). Big thank you to Jefromi for correcting me and teaching me something new. &#xD;&#xA;&#xD;&#xA;&quot;Normal&quot; white flour is, as I described in the old answer, made from the inner part of the wheat berry, discarding the yellow-brownish hull. You can't make this at home. But it turns out that there is such a thing as white wheat. When it is used to produce whole flour, the result is a flour which is white in color (but behaves more like whole flour when baked, and has nutritional properties like whole flour). So if your definition for white bread is just based on color, it is probably possible to make white flour from white wheat. They say that the taste is milder than &quot;yellow&quot; whole flour, too, closer to the refined white flour. But from what I read, you probably won't be able to produce a fluffy soft baguette with it, just because it bakes differently. &#xD;&#xA;&#xD;&#xA;If you want to make flour which is equivalent to the common white flour in the supermarket, you are still out of luck. The machines for removing the bran are too complicated, you can't do it in a grinder (look here for a [patent for a bran removing device][1]). But if &quot;white whole wheat flour&quot; is good enough for your purposes, I don't see a reason why you can't grind albino wheat at home. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.freepatentsonline.com/5082680.pdf" />
  <row Id="29110" PostHistoryTypeId="2" PostId="13896" RevisionGUID="28bfc483-112a-4afe-9753-6394623140d1" CreationDate="2011-04-09T01:07:43.083" UserId="5649" Text="I've been using a ceramic mortar for years. I tried a marble one that I was given, and it was poor compared to the one I have. I've used an iron one, and it was worse than the marble one.&#xD;&#xA;&#xD;&#xA;One big tip with using a mortar - they work best if you only put a little material in at a time. If the mortar is a quarter full, that's too much stuff to grind easily. Work on a couple of teaspoons at a time and you get powder. More than that, and it is just a mess ..." />
  <row Id="29111" PostHistoryTypeId="2" PostId="13897" RevisionGUID="6b07a35b-513a-4fbc-a301-43040d77bf3d" CreationDate="2011-04-09T01:10:57.683" UserId="5649" Text="Turmeric is the superstar spice to add umami - unfortunately it also adds stain factor." />
  <row Id="29112" PostHistoryTypeId="5" PostId="13897" RevisionGUID="c1dedb34-461f-4a4f-a85e-5bda100e212b" CreationDate="2011-04-09T01:16:13.497" UserId="5649" Comment="typo" Text="Turmeric is the superstar spice to add umami - unfortunately, it also adds stain factor.&#xD;&#xA;&#xD;&#xA;It works best with fatty/ oily dishes.&#xD;&#xA;&#xD;&#xA;Mace and nutmeg can add umami with meat dishes." />
  <row Id="29113" PostHistoryTypeId="2" PostId="13898" RevisionGUID="4f8cf530-d0e7-40b6-a43b-a02f2149b35c" CreationDate="2011-04-09T01:30:32.077" UserId="5650" Text="Argh. The oil is not the caffeine. The oil is not (alone) what makes the flavor. Also, beans that look oily are not oilier than beans that look dry. A bean that's roasted dark enough to produce an oily surface has had many of its lower viscosity oils volatilized, leaving only heavier oils. A more lightly roasted bean has not lost these lighter molecular weight oils in the lower heat (say, less than 435 degree bean temperature), so more oil is actually retained. Brewing methods that don't use paper filters will deliver these oils to the cup. &#xD;&#xA;&#xD;&#xA;Personally, aside from not liking dark roasts in general, I don't like brewing dark roasts using methods that get the oil to the cup because I don't like the flavor that comes from a balance of oils that lacks the lighter weight oils. I do, however, very much enjoy a lighter roast brewed to yield the oils in the cup, because to my palate the balance of oils is better with the lighter weight oils not lost in the roast. &#xD;&#xA;&#xD;&#xA;Beans stale relatively fast. Lighter roasts stale more slowly, and indeed are best a week or so after roasting. Darker roasts are best in about half that time. Oxygen and warmth (the latter affects the former's rate of activity in the bean) are enemies no matter what." />
  <row Id="29114" PostHistoryTypeId="2" PostId="13899" RevisionGUID="4bca5abf-a8e7-43c8-b114-ea0b0310ffe9" CreationDate="2011-04-09T01:43:49.447" UserId="5649" Text="Minor point - &quot;jelly (US) is jam (UK)&quot; - in UK, a jar of SEEDLESS jam would be called &quot;jelly&quot;, eg. raspberry jam would be full fruit and have the pips in it, but raspberry jelly would have the pips sieved out when it was made. " />
  <row Id="29115" PostHistoryTypeId="2" PostId="13900" RevisionGUID="9cd7e341-578e-4869-87a3-711819d08821" CreationDate="2011-04-09T02:09:44.823" UserId="5649" Text="I think lamb shanks could be used.&#xD;&#xA;&#xD;&#xA;Whatever, that is an Atlantic recipe - so much salt!" />
  <row Id="29116" PostHistoryTypeId="2" PostId="13901" RevisionGUID="99d8ae3a-2f33-44e6-9850-e9e1c008ff23" CreationDate="2011-04-09T02:17:36.643" UserId="5649" Text="Most bread is made from wheat and / or barley flour. A &quot;hard&quot; flour contains more wheat.&#xD;&#xA;&#xD;&#xA;The higher the proportion of wheat flour, the better it tastes (especially the crust) but the poorer its keeping qualities.&#xD;&#xA;&#xD;&#xA;Commercial bread that keeps for a long time has more barley flour. In addition, some bakeries add a little vinegar to the dough after proving, which also makes the bread keep longer." />
  <row Id="29117" PostHistoryTypeId="25" PostId="13882" RevisionGUID="5b6cac3f-b8b8-4af6-894a-1f2be444faef" CreationDate="2011-04-09T02:48:43.527" Comment="http://twitter.com/#!/StackCooking/status/56549070466064384" />
  <row Id="29118" PostHistoryTypeId="5" PostId="784" RevisionGUID="527fe478-c1c5-40e7-926f-2315b746229d" CreationDate="2011-04-09T03:08:18.260" UserId="67" Comment="specified *seedless* jam for US jelly; added canned/tinned" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackle (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="29119" PostHistoryTypeId="2" PostId="13902" RevisionGUID="e9597166-71a8-4e15-8493-e1ca1f4baef2" CreationDate="2011-04-09T03:15:35.907" UserId="1725" Text="I have a Sous Vide Supreme machine and I like raw eggs (in the shell). I've made a few batches by simply boiling them at 134F for 2-4 hours, but I have 2 problems: some of the eggs crack and most of the eggs begin to coagulate. Are there better ways to do it?  There are commercially available Davidson's brand pasteurized eggs, but after checking 5 stores in Manhattan and Brooklyn where they were supposed to be stocked and weren't I've given up." />
  <row Id="29120" PostHistoryTypeId="1" PostId="13902" RevisionGUID="e9597166-71a8-4e15-8493-e1ca1f4baef2" CreationDate="2011-04-09T03:15:35.907" UserId="1725" Text="How to pasteurize eggs in a sous vide machine (in the shell)" />
  <row Id="29121" PostHistoryTypeId="3" PostId="13902" RevisionGUID="e9597166-71a8-4e15-8493-e1ca1f4baef2" CreationDate="2011-04-09T03:15:35.907" UserId="1725" Text="&lt;eggs&gt;&lt;sous-vide&gt;&lt;pasteurization&gt;" />
  <row Id="29122" PostHistoryTypeId="2" PostId="13903" RevisionGUID="57ff48dd-3988-4ebe-bb59-e4a725efb690" CreationDate="2011-04-09T03:55:06.683" UserId="1725" Text="I started collecting kashigata - special carved wooden moulds for making wagashi (sweets). But strangely enough I'm having a hard time finding information on how to use them. " />
  <row Id="29123" PostHistoryTypeId="1" PostId="13903" RevisionGUID="57ff48dd-3988-4ebe-bb59-e4a725efb690" CreationDate="2011-04-09T03:55:06.683" UserId="1725" Text="How do I make wagashi with kashigata?" />
  <row Id="29124" PostHistoryTypeId="3" PostId="13903" RevisionGUID="57ff48dd-3988-4ebe-bb59-e4a725efb690" CreationDate="2011-04-09T03:55:06.683" UserId="1725" Text="&lt;japanese-cuisine&gt;" />
  <row Id="29125" PostHistoryTypeId="2" PostId="13904" RevisionGUID="e47828d3-6bcb-4478-bb00-63bb14a3c3ef" CreationDate="2011-04-09T07:21:23.577" UserId="611" Text="I think that most of the trick with the doner kebab places is simply the time and the amount of meat. The way the gyro is set up, there's always meat cooking on the outside (near the grill heat), which sends out the aroma. Since the spit is usually a metre high, that's a lot of meat, giving off a lot of aroma. Also, remember that the shop has meat grilling form early morning to late evening, so the aroma has plenty of time to start up and get around. When cooking at home, you won't be actually cooking for more than a few minutes, so it hardly has time to get started.&#xD;&#xA;&#xD;&#xA;A minor thing, which may be related (and may not), is that in doner kebab places, there's usually a  chunk of mutton fat at the top of the spit, which slowly drips down on all the meat. This could be responsible for some of the smell at least.&#xD;&#xA;" />
  <row Id="29126" PostHistoryTypeId="25" PostId="13902" RevisionGUID="46f6fe9e-d93c-4749-8543-2f0e0582598c" CreationDate="2011-04-09T08:48:43.547" Comment="http://twitter.com/#!/StackCooking/status/56639667096928256" />
  <row Id="29127" PostHistoryTypeId="2" PostId="13905" RevisionGUID="6158c389-3b2b-4ea9-9339-eb7cc22a3904" CreationDate="2011-04-09T11:33:16.270" UserId="5649" Text="Not that I have made any, but I have eaten some - the Spanish make frittatas, which are like crustless quiche!&#xD;&#xA;&#xD;&#xA;http://www.bbcgoodfood.com/search.do?keywords=frittata&#xD;&#xA;&#xD;&#xA; Perhaps you should look into that - " />
  <row Id="29128" PostHistoryTypeId="2" PostId="13906" RevisionGUID="60b7d19b-fd4c-46b1-8637-81f53bb60314" CreationDate="2011-04-09T14:36:04.473" UserId="1259" Text="The definitive source for Sous Vide information on the web at the moment is Douglas Baldwin's wonderful [A Practical Guide to Sous Vide][1]. It has wonderful safety information and goes well beyond the 'recipe' side of Sous Vide. It's pretty much the bible (since [Modernist Cuisine][2] is too expensive). &#xD;&#xA;&#xD;&#xA;Based on the information he has on [pasteurizing eggs][3], I would suggest trying a shorter period of time. He says that 75 minutes at 135F will be sufficient. If you read through his stuff, you'll see that he doesn't play fast and loose with safety / times, so I would trust that time / temp. That's significantly shorter period than you are doing them. Hopefully that's your issue.&#xD;&#xA;&#xD;&#xA;I'm not sure how much your white is coagulating, but this is what he has to say about it:&#xD;&#xA;&#xD;&#xA;&gt; While the properties of the egg yolk are unaffected, the egg white is milky compared to a raw egg. Whipping time is significantly longer for pasteurized eggs, but the final whip volume is nearly the same&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.douglasbaldwin.com/sous-vide.html&#xD;&#xA;  [2]: http://modernistcuisine.com/&#xD;&#xA;  [3]: http://www.douglasbaldwin.com/sous-vide.html#Pasteurized_in_Shell_Egg" />
  <row Id="29129" PostHistoryTypeId="2" PostId="13907" RevisionGUID="ce536537-4ff7-4548-a4f0-9772990c6719" CreationDate="2011-04-09T14:46:03.617" UserId="4194" Text="http://www.midorikai.org/wagashi_recipe_index.html&#xD;&#xA;&#xD;&#xA;http://japanesefood.about.com/library/recipe/blrecipe_indexdessert.htm&#xD;&#xA;&#xD;&#xA;http://wiki.chado.no/Omogashi&#xD;&#xA;&#xD;&#xA;As always when cooking with sugar, a bit of trial and error/experience will probably be necessary before you get really good results." />
  <row Id="29130" PostHistoryTypeId="25" PostId="13867" RevisionGUID="35788978-15ad-4c1c-a241-5a6ddfc163aa" CreationDate="2011-04-09T14:48:43.800" Comment="http://twitter.com/#!/StackCooking/status/56730266026246144" />
  <row Id="29131" PostHistoryTypeId="25" PostId="13876" RevisionGUID="8973a31d-ca76-4913-ba08-24450b173562" CreationDate="2011-04-09T17:48:43.563" Comment="http://twitter.com/#!/StackCooking/status/56775562320019456" />
  <row Id="29135" PostHistoryTypeId="2" PostId="13909" RevisionGUID="1d098f5a-7fae-40ae-a7b2-5b1f9f50a256" CreationDate="2011-04-09T20:25:45.747" UserId="5657" Text="I have a cupcake recipe that I've doubled successfully in the past.  I'd like to triple it for an upcoming party but I seem to recall reading that some ingredients don't work as well if tripled.  Is that true?  If so, what are they? Is there any time when tripling a cake or cupcake recipe would work?" />
  <row Id="29136" PostHistoryTypeId="1" PostId="13909" RevisionGUID="1d098f5a-7fae-40ae-a7b2-5b1f9f50a256" CreationDate="2011-04-09T20:25:45.747" UserId="5657" Text="Tripling a baking recipe" />
  <row Id="29137" PostHistoryTypeId="3" PostId="13909" RevisionGUID="1d098f5a-7fae-40ae-a7b2-5b1f9f50a256" CreationDate="2011-04-09T20:25:45.747" UserId="5657" Text="&lt;baking&gt;" />
  <row Id="29138" PostHistoryTypeId="25" PostId="13909" RevisionGUID="bc263151-226d-40ce-9f9f-42b261a5c6ee" CreationDate="2011-04-09T20:48:43.650" Comment="http://twitter.com/#!/StackCooking/status/56820861839212544" />
  <row Id="29139" PostHistoryTypeId="2" PostId="13910" RevisionGUID="f0ba14f5-3808-4bfd-8b6f-fe3bff0d95ec" CreationDate="2011-04-09T20:58:51.297" UserId="41" Text="The short answer is no; there are no specific *ingredients* that don't scale (double or triple or quintuple, makes no real difference).&#xD;&#xA;&#xD;&#xA;There are, however, two pitfalls you need to be aware of when scaling any recipe:&#xD;&#xA;&#xD;&#xA;  1. If your recipe uses *volumetric* measurements, especially very small ones for important ingredients (such as half a teaspoon of baking soda) then there is a greater *risk* of ending up with the wrong amount when you scale up.  That is why most &quot;professional&quot; baking recipes use weight measurements.&#xD;&#xA;&#xD;&#xA;    Honestly, I doubt you'll run into problems with just tripling, but if you want to make 10 times the amount, you'd be wise to convert those measurements to weight, or just find a recipe that uses weight measures in the first place.&#xD;&#xA;&#xD;&#xA;  2. Your cooking *method* may not scale linearly.  In particular, problems tend to come up related to cooking times - which you may need to increase a certain amount (the exact amount depends upon the exact recipe), and the size/shape of the vessel (especially with respect to its surface area vs. volume).&#xD;&#xA;&#xD;&#xA;    You can control the latter variable in baking relatively easily by simply using multiple vessels of the original size, or by baking in batches (be mindful of when you add the leavening agents if doing batches).  Cooking times, however, you can really only guess at, and I can only recommend that you watch your dish carefully as it nears the final stages - hopefully you know what it looks like when it's almost done.&#xD;&#xA;&#xD;&#xA;As long as you don't change anything else - such as making individual cupcakes 3 times as large - then you should not run into any problems." />
  <row Id="29140" PostHistoryTypeId="6" PostId="13909" RevisionGUID="915055f2-d6cb-4aa1-aa59-e98a35e02b5a" CreationDate="2011-04-09T20:59:54.977" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;&lt;measurements&gt;&lt;cupcakes&gt;&lt;recipe-scaling&gt;" />
  <row Id="29141" PostHistoryTypeId="6" PostId="9458" RevisionGUID="ee40b78e-9972-407f-865e-20a5b8a65111" CreationDate="2011-04-09T21:00:01.577" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;seasoning&gt;&lt;recipe-scaling&gt;" />
  <row Id="29143" PostHistoryTypeId="2" PostId="13911" RevisionGUID="6403077a-ad63-4747-b680-b305d818df80" CreationDate="2011-04-09T21:13:07.233" UserId="4638" Text="Yes, a cupcake recipe is probably one of the few which can't just be tripled. &#xD;&#xA;&#xD;&#xA;All cupcake recipes I've come across are chemically leavened (they include baking powder or baking soda). With baking powder and baking soda, the leavening starts as soon as you mix the dry and the liquid parts of the batter - even before you put the batter into the oven. It produces gas bubbles which slowly rise to the surface and puff away.&#xD;&#xA;&#xD;&#xA;That's why you need to bake the batter immediately. Once the dough starts setting in the oven, the bubbles start to get trapped within the forming sponge of the baked cake and give it volume and lightness. Even the time to pour the batter into 36 cups could be somewhat too long, provided that you can fit all of them in your oven. But I guess that you don't have such a big oven, and are planning to bake them in batches. While the first batch is baking, the leavening in the remaining batter will proceed, all the bubbles will form and pop, and then the batter will be flat, like an opened soft drink left outside for too long. When you put it into the oven, there will be nothing left to make new bubbles  - the baking soda will have been used up - and it won't rise, leaving the middle dense and uncooked. &#xD;&#xA;&#xD;&#xA;Some cakes are leavened without baking powder or baking soda, just with eggs. Maybe this is applicable to cupcakes too (although I haven't seen such recipes). But as egg foam falls with time, especially if mixed with other ingredients, you have the same problem - your batter shouldn't be spending any time outside the oven. &#xD;&#xA;&#xD;&#xA;So the normal thing to do would be to make the recipe three times, not to make all the batter at once. If you have a kitchen scale, you can mix all the dry ingredients in one bowl and all the wet ones in another, then for each batch, mix exactly one third of each (or one half, if you have enough cupcake pans and oven space to handle the amount at once) and wait until the oven is free before mixing the next batch. Measuring by volume is risky, and estimating it by its looks is more likely to flop than to work. I've heard advice to mix everything but the baking powder and add the powder at the last moment, but getting a very small amount of baking powder evenly mixed into lots of wet batter, while it is reacting, doesn't work well. So mixing dry and wet separately is what I'd do. If leavened with beaten egg whites, I'd beat each batch of whites separately at the last moment and mix under the rest for each batch. &#xD;&#xA;&#xD;&#xA;The other thing to consider is that your oven will likely be hotter after a batch of cupcakes than after 10 minutes of preheating. So throw a look early at all batches after the first one. " />
  <row Id="29144" PostHistoryTypeId="2" PostId="13912" RevisionGUID="fb614fa4-a163-47fc-bc7e-9b3563e04fe3" CreationDate="2011-04-09T22:49:21.063" UserId="67" Text="Other than issues with crowding issues (during cooking, in the mixing bowl, etc.), I can only think of one problem that I've specifically seen with baked goods, and it was directions to:&#xD;&#xA;&#xD;&#xA;&gt; add one egg at a time, beating for two minutes after each addition&#xD;&#xA;&#xD;&#xA;The person who made the cake followed the instructions exactly (rather than modify it to add double or triple the number of eggs per addition), which meant that the batter was being beaten for twice as long, resulting in too much gluten development and tunneling.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29145" PostHistoryTypeId="6" PostId="13866" RevisionGUID="49b3292c-1464-4ea9-a86f-625b5aa93377" CreationDate="2011-04-09T23:33:52.493" UserId="41" Comment="edited tags" Text="&lt;coffee&gt;&lt;beans&gt;&lt;ingredient-selection&gt;" />
  <row Id="29146" PostHistoryTypeId="6" PostId="13893" RevisionGUID="395a23fa-e286-42c1-befa-bf5383c2690f" CreationDate="2011-04-09T23:35:25.470" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;spices&gt;&lt;middle-eastern-cuisine&gt;&lt;turkish-cuisine&gt;" />
  <row Id="29147" PostHistoryTypeId="25" PostId="13855" RevisionGUID="b99c176e-daf0-48de-a603-2b5f235d6f72" CreationDate="2011-04-09T23:48:43.800" Comment="http://twitter.com/#!/StackCooking/status/56866161475858432" />
  <row Id="29148" PostHistoryTypeId="5" PostId="13911" RevisionGUID="b7be99d9-29c7-4994-b721-67ae24b3db3c" CreationDate="2011-04-09T23:49:17.927" UserId="4638" Comment="added thoughts on measuring soda and salt" Text="Yes, a cupcake recipe is probably one of the few which can't just be tripled. &#xD;&#xA;&#xD;&#xA;All cupcake recipes I've come across are chemically leavened (they include baking powder or baking soda). With baking powder and baking soda, the leavening starts as soon as you mix the dry and the liquid parts of the batter - even before you put the batter into the oven. It produces gas bubbles which slowly rise to the surface and puff away.&#xD;&#xA;&#xD;&#xA;That's why you need to bake the batter immediately. Once the dough starts setting in the oven, the bubbles start to get trapped within the forming sponge of the baked cake and give it volume and lightness. Even the time to pour the batter into 36 cups could be somewhat too long, provided that you can fit all of them in your oven. But I guess that you don't have such a big oven, and are planning to bake them in batches. While the first batch is baking, the leavening in the remaining batter will proceed, all the bubbles will form and pop, and then the batter will be flat, like an opened soft drink left outside for too long. When you put it into the oven, there will be nothing left to make new bubbles  - the baking soda will have been used up - and it won't rise, leaving the middle dense and uncooked. &#xD;&#xA;&#xD;&#xA;Some cakes are leavened without baking powder or baking soda, just with eggs. Maybe this is applicable to cupcakes too (although I haven't seen such recipes). But as egg foam falls with time, especially if mixed with other ingredients, you have the same problem - your batter shouldn't be spending any time outside the oven. &#xD;&#xA;&#xD;&#xA;So the normal thing to do would be to make the recipe three times, not to make all the batter at once. If you have a kitchen scale, you can mix all the dry ingredients in one bowl and all the wet ones in another, then for each batch, mix exactly one third of each (or one half, if you have enough cupcake pans and oven space to handle the amount at once) and wait until the oven is free before mixing the next batch. Measuring by volume is risky, and estimating it by its looks is more likely to flop than to work. I've heard advice to mix everything but the baking powder and add the powder at the last moment, but getting a very small amount of baking powder evenly mixed into lots of wet batter, while it is reacting, doesn't work well. So mixing dry and wet separately is what I'd do. If leavened with beaten egg whites, I'd beat each batch of whites separately at the last moment and mix under the rest for each batch. &#xD;&#xA;&#xD;&#xA;The other thing to consider is that your oven will likely be hotter after a batch of cupcakes than after 10 minutes of preheating. So throw a look early at all batches after the first one. &#xD;&#xA;&#xD;&#xA;*Edit: An addition about the effect of tripling on salt and baking soda. *&#xD;&#xA;&#xD;&#xA;I have read the answer which Aaronut linked in the comment to the question, but don't agree that a bigger size gives you more room for error - explanation see below. &#xD;&#xA;&#xD;&#xA;As for soda and salt. You are right that these are very sensitive to wrong measurement. First, they are chemically very active, will not be able to do their important work if underdosed, and will leave a noticeable undesirable taste if overdosed. Second, because they are used in small quantities, a small absolute error in measurement will make a big relative one - using 5 gr instead of 4 is a 25% increase. Third, as kitchens seldom have exact measuring instruments with the needed sensitivity, recipes are usually rounded, and a recipe designed for the triple size will probably prescribe an amount of salt and/or soda which works much better than tripling your recipe. Fourth, because of the rounding, the amount given is probably not the optimal one, but somewhere between the optimal one and the upper or lower limit of working well, and you don't even know on which side. Meaning that your available margin of error is much smaller than of bulkier items which are (hopefully) given in a more exact amount. &#xD;&#xA;&#xD;&#xA;But the previous paragraph all applies to bad measurement, not to multiplying the recipe while still using exact measurement. And I don't see how this can affect the tripled size, for one simple reason - when you are baking, you are not interested in absolute amounts. What you need to get right are the ratios. So even if tripling the recipe can lead to a bigger absolute error, the probability for a relative error stays the same, or even falls. &#xD;&#xA;&#xD;&#xA;First, you should be measuring as exactly as you can. If you measure exactly at both the single and triple dosage, the recipe should work, regardless of the fact that the amount prescribed is not optimal due to rounding. Let's say that 2% salt by weight would have been optimal, but your recipe cites &quot;3 gr&quot;, which results in 1.8% salt. Obviously, this ratio is still acceptable, or else the single size won't work. If you measure exactly for the triple size, you'll still end up with 1.8%, which will work just as well as the single size. (You could have done better if you had a recipe for a triple size which says 10 grams instead of 9, but obviously you don't have it). &#xD;&#xA;&#xD;&#xA;But what if your measurement techique isn't exact? I hope that you can measure well enough to make roughly a gaussian distribution, sometimes measuring just a bit less and sometimes just a bit more than what you wanted. As the error should be independent of the amount measured, tripling the recipe should lead to the same absolute measurement error, which is a smaller relative measurement error in the bigger size - so you are better off. This applies if you are measuring with a scale, because its error is mostly independent of the weight measured, except at the extreme ends of its range. &#xD;&#xA;&#xD;&#xA;If you are measuring by volume and throwing in three tablespoons instead of one, you are measuring three times instead of one (just please don't start calculating that three tsp are a tbsp or something similar and use the calculated measure instead; measure it three times). Provided that your average measurement is the one you want, in the best case your errors from the three measurements will cancel each other partially, providing a better measurement. In the worst case, you'll make a big error in the same direction three times after each other (but the probability for this is low), and then you'll be just in the same position as measuring once for the single dose and making the same big error. (So if you consistently scoop 1.1 tsp instead of 1 tsp, the ratio of soda to batter will be the same in the tripled case as in the single case). &#xD;&#xA;&#xD;&#xA;The only case I can think of when tripling is a risk is a case where the recipe is inconveniently close to a limit (as in prescribing 3 grams of soda when 3.2 would be too much) and your average measured result is somewhat translated towards this limit (as in, your scale is not perfectly calibrated and usually overmeasures by 0.1 gram). Then you'll have a high probability of your measurement exceeding the limit. If this is the case, the probability of passing the limit after three measuring events is higher than after a single measuring event. So the probability that the tripled recipe will fail is higher. But in this case, the single recipe will also fail often, so you probably won't be using it at all. &#xD;&#xA;&#xD;&#xA;The meaning of all this is that while using a recipe specifically designed for a big batch is the best solution, using a multiplied small-batch recipe isn't more probable to fail than using the same recipe for a small batch. If somebody finds something wrong with my reasoning, please point it out, it is a bit late in the evening to be doing math. " />
  <row Id="29149" PostHistoryTypeId="6" PostId="8463" RevisionGUID="6ef34a39-28ab-4fb4-aaf5-2ea76b48d3a4" CreationDate="2011-04-10T00:13:55.130" UserId="446" Comment="added appropriate tag" Text="&lt;meat&gt;&lt;storage-lifetime&gt;&lt;canning&gt;" />
  <row Id="29150" PostHistoryTypeId="2" PostId="13913" RevisionGUID="2b41fa40-0d7e-49ae-9f67-bf2e773147b1" CreationDate="2011-04-10T00:23:57.177" UserId="-1" Text="" />
  <row Id="29151" PostHistoryTypeId="2" PostId="13914" RevisionGUID="00bd9746-5eb2-4959-bf07-693294d39aeb" CreationDate="2011-04-10T00:23:57.177" UserId="-1" Text="" />
  <row Id="29152" PostHistoryTypeId="2" PostId="13915" RevisionGUID="266e2a63-e830-48d9-872d-c3bad7621348" CreationDate="2011-04-10T00:30:22.597" UserId="-1" Text="" />
  <row Id="29153" PostHistoryTypeId="2" PostId="13916" RevisionGUID="924c1db4-594f-4610-ab38-225ea229caa6" CreationDate="2011-04-10T00:30:22.597" UserId="-1" Text="" />
  <row Id="29154" PostHistoryTypeId="2" PostId="13917" RevisionGUID="727751cc-ac90-483f-9e18-3fa9bb55e141" CreationDate="2011-04-10T01:12:17.697" UserId="5659" Text="I add the instant coffee BEFORE heating the milk in the microwave for 2 1/2 minutes.  The coffee disolves better in the milk that way.  Also, I used rice milk or not regular milk, so it can be compared to skim milk in terms of consistency.  For even more added flavor I will add either cocoa powder or chocolate syrup." />
  <row Id="29155" PostHistoryTypeId="2" PostId="13918" RevisionGUID="3e21b4d1-9ce0-492d-a401-fffb92d348e7" CreationDate="2011-04-10T01:58:03.603" UserId="5660" Text="There are places in NE USA and Canada where you can go in and ask for &quot;coffeemilk&quot; - it is usually made with real coffee.&#xD;&#xA;&#xD;&#xA;Go to India and a lot of places will serve you &quot;char&quot; which is tea boiled up with milk.&#xD;&#xA;&#xD;&#xA;Whatever floats your boat ..." />
  <row Id="29157" PostHistoryTypeId="25" PostId="13893" RevisionGUID="0b3b9df1-fef4-4922-b612-a80937991c25" CreationDate="2011-04-10T02:48:43.723" Comment="http://twitter.com/#!/StackCooking/status/56911458704965633" />
  <row Id="29158" PostHistoryTypeId="5" PostId="13913" RevisionGUID="30429c97-b749-4df6-a60f-29792a1ebc33" CreationDate="2011-04-10T03:12:08.550" UserId="446" Comment="added 258 characters in body" Text="You really want this tag if you are trying to affect a certain affect in a piece of meat without concern for the rest of the recipe.&#xD;&#xA;&#xD;&#xA;Marination, how make it tender, how to butcher and even which one should I use questions are appropriate for this tag.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29159" PostHistoryTypeId="24" PostId="13913" RevisionGUID="30429c97-b749-4df6-a60f-29792a1ebc33" CreationDate="2011-04-10T03:12:08.550" Comment="Proposed by 446 approved by 60 edit id of 103" />
  <row Id="29160" PostHistoryTypeId="5" PostId="13914" RevisionGUID="22612b78-2c95-4609-bed1-9879b317f151" CreationDate="2011-04-10T03:12:23.587" UserId="446" Comment="added 148 characters in body" Text="Meat! If your question is mostly about your animal protein, you need this tag.  It will often be coupled with a specific sub-tag, like pork or beef." />
  <row Id="29161" PostHistoryTypeId="24" PostId="13914" RevisionGUID="22612b78-2c95-4609-bed1-9879b317f151" CreationDate="2011-04-10T03:12:23.587" Comment="Proposed by 446 approved by 60 edit id of 104" />
  <row Id="29162" PostHistoryTypeId="5" PostId="13916" RevisionGUID="fdcd1529-f81f-4de9-9b04-02f1d12e4c43" CreationDate="2011-04-10T03:12:37.253" UserId="446" Comment="added 218 characters in body" Text="We are talking BEEF steak here.  New York strip, sirloin, rib-eye, filet this is your tag.  Got a steak made out of something besides beef? You need to use the meat tag or the specific type of meat, i.e. pork or mutton" />
  <row Id="29163" PostHistoryTypeId="24" PostId="13916" RevisionGUID="fdcd1529-f81f-4de9-9b04-02f1d12e4c43" CreationDate="2011-04-10T03:12:37.253" Comment="Proposed by 446 approved by 60 edit id of 105" />
  <row Id="29165" PostHistoryTypeId="25" PostId="13864" RevisionGUID="cfb78ee0-dd01-4307-a39c-2d2f9dc4e50f" CreationDate="2011-04-10T08:48:43.697" Comment="http://twitter.com/#!/StackCooking/status/57002056489238528" />
  <row Id="29168" PostHistoryTypeId="5" PostId="3986" RevisionGUID="7f1278cd-21df-4b6e-84af-a903711cc7fd" CreationDate="2011-04-10T10:42:15.313" UserId="1576" Comment="deleted 269 characters in body; edited tags" Text="Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my experience).&#xD;&#xA;&#xD;&#xA;So, can you please state objective reasons for or against adding olive oil to the boiling water for spaghetti?" />
  <row Id="29169" PostHistoryTypeId="6" PostId="3986" RevisionGUID="7f1278cd-21df-4b6e-84af-a903711cc7fd" CreationDate="2011-04-10T10:42:15.313" UserId="1576" Comment="deleted 269 characters in body; edited tags" Text="&lt;oil&gt;&lt;boiling&gt;&lt;olive&gt;&lt;spaghetti&gt;" />
  <row Id="29170" PostHistoryTypeId="25" PostId="13891" RevisionGUID="7980c882-3dd2-449c-bd88-a8faec24656e" CreationDate="2011-04-10T11:48:43.730" Comment="http://twitter.com/#!/StackCooking/status/57047353806430208" />
  <row Id="29172" PostHistoryTypeId="2" PostId="13921" RevisionGUID="241bff15-7065-4239-954c-e95eb818f87b" CreationDate="2011-04-10T13:49:28.897" UserId="5665" Text="Self-rising flour can be created by combining 1½ teaspoons of baking powder with a ½ teaspoon of salt and 1 cup of all-purpose flour. This substitute equals one cup of self-rising flour.&#xD;&#xA;When substituting whole-wheat flour for all-purpose flour, 1 cup and 2 tablespoons of whole-wheat flour is equivalent to 1 cup of all-purpose flour.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29173" PostHistoryTypeId="25" PostId="13711" RevisionGUID="a1895dee-fd36-4cfd-8e80-a8c09273be20" CreationDate="2011-04-10T14:48:43.680" Comment="http://twitter.com/#!/StackCooking/status/57092652851666946" />
  <row Id="29175" PostHistoryTypeId="2" PostId="13922" RevisionGUID="1e44436b-a959-4378-8fd0-2d9d3caa7317" CreationDate="2011-04-10T17:17:12.817" UserId="4593" Text="I often find myself remembering the ingredients that go in a recipe, but forgetting the exact amounts.  Are there some tricks/tips that professional cooks use to help them remember recipes so they don't have to keep their eyes glued to a recipe list?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="29176" PostHistoryTypeId="1" PostId="13922" RevisionGUID="1e44436b-a959-4378-8fd0-2d9d3caa7317" CreationDate="2011-04-10T17:17:12.817" UserId="4593" Text="Tips for remembering recipes" />
  <row Id="29177" PostHistoryTypeId="3" PostId="13922" RevisionGUID="1e44436b-a959-4378-8fd0-2d9d3caa7317" CreationDate="2011-04-10T17:17:12.817" UserId="4593" Text="&lt;recipe&gt;" />
  <row Id="29178" PostHistoryTypeId="25" PostId="13922" RevisionGUID="b78f63a9-f8b4-4474-990c-c0c90c9bc227" CreationDate="2011-04-10T17:48:43.563" Comment="http://twitter.com/#!/StackCooking/status/57137951301316608" />
  <row Id="29184" PostHistoryTypeId="2" PostId="13924" RevisionGUID="ad04db68-114f-45f4-8a94-8dc757d6de31" CreationDate="2011-04-10T19:02:03.590" UserId="3779" Text="The best way to remember a recipe is to understand the relationships between the ingredients. If you know what determines how much butter you need, you'll never have trouble remembering how much to put in." />
  <row Id="29185" PostHistoryTypeId="2" PostId="13925" RevisionGUID="a2c40e66-8caf-41b7-ab06-ba559fc7cf1f" CreationDate="2011-04-10T20:36:03.230" UserId="1887" Text="I suspect part of the answer is familiarity with the food. What is it supposed to look like? What is it supposed to smell like? How do things change after a certain amount of time? What should the texture be? What should it feel like either to the hand or through a utensil? How would you know if it's too much of something, and how do you fix it?&#xD;&#xA;&#xD;&#xA;For example, when thinking of a risotto, the basic technique is to saute the rice with some oil and other flavorings (such as onion), then put in hot broth a little at at time, stirring until it is absorbed, and then repeat until the rice is the right texture. Then once it is, finish the dish by adding the last flavorings. (Things such as cheese, which would be damaged by too much heat.)&#xD;&#xA;&#xD;&#xA;For meats, so long as you know the temperature you're trying to reach (and have a good thermometer), the rest is playing around with flavorings and making sure it looks/smells as good as possible. (Which would mean things like starting with a high-temperature sear to get some nice browning before lowering the tempurature enough to cook it all the way through.)&#xD;&#xA;&#xD;&#xA;Ratios are important in baking, but in most cooking, I suspect it's more about understanding how the ingredients interact. For example, take something basic like onions. What happens when it's raw? How about only slightly cooked? High temperature versus low? Wet cooking versus dry cooking? Each of these things would affect how the final dish would come out, and you plan when to add the onion based on which of these flavors you want to achieve. &#xD;&#xA;&#xD;&#xA;I have the best results when I cook a recipe over and over, and start playing with some of the variables. For example, when I make a stir fry, I vary which vegetables I put in when, and how they're cut will affect that. I play with the seasonings and try different combinations added at different times. The more I do it, the better feel I have for what's possible and what's tasty. I think that's why the best cooks can go without recipes -- they're working from so much experience that they can do it without questioning how they understand it. " />
  <row Id="29186" PostHistoryTypeId="25" PostId="13813" RevisionGUID="2abad6fc-2b9a-4780-b159-50cd7335ff82" CreationDate="2011-04-10T20:48:43.723" Comment="http://twitter.com/#!/StackCooking/status/57183249482522624" />
  <row Id="29187" PostHistoryTypeId="2" PostId="13926" RevisionGUID="2ab2edc9-27d6-4539-ba31-9458f094b2c5" CreationDate="2011-04-10T21:14:44.367" UserId="1887" Text="You can simply omit the sesame oil, and most recipes should work just fine. The sesame flavor is pleasant but not required. &#xD;&#xA;&#xD;&#xA;You might also consider substituting a nut oil such as walnut oil for some of the rich flavor of sesame oil. Drizzle it on at the end of cooking, and stir it in. " />
  <row Id="29188" PostHistoryTypeId="2" PostId="13927" RevisionGUID="50df95a2-af46-4b4f-9032-3f515ed8299c" CreationDate="2011-04-10T22:04:07.193" UserId="5668" Text="I make small quantities (&lt;10L) of my own maple syrup, and have always wanted to make maple candy, but the two times I tried, it did not work out very well. The ideal consistency of the end product is much like brown sugar, with a grain to it, and what I came up with was more like a maple popsicle that seized up quickly.&#xD;&#xA;&#xD;&#xA;Is there a secret to doing it right?" />
  <row Id="29189" PostHistoryTypeId="1" PostId="13927" RevisionGUID="50df95a2-af46-4b4f-9032-3f515ed8299c" CreationDate="2011-04-10T22:04:07.193" UserId="5668" Text="secret of making maple sugar?" />
  <row Id="29190" PostHistoryTypeId="3" PostId="13927" RevisionGUID="50df95a2-af46-4b4f-9032-3f515ed8299c" CreationDate="2011-04-10T22:04:07.193" UserId="5668" Text="&lt;sugar&gt;&lt;maple-syrup&gt;" />
  <row Id="29191" PostHistoryTypeId="2" PostId="13928" RevisionGUID="adf17a29-a9b3-4de8-a92c-538d46140b03" CreationDate="2011-04-10T22:20:34.257" UserId="318" Text="I bought a wooden (uhh, stained bamboo?) mortar and pestle today at an asian supermarket. I liked it because it looked nice and it was pretty large, especially for the price. I was also thinking that the larger size would help with peppercorns not flying out of it -- and landing ... somewhere... wait where did that go anyway?&#xD;&#xA;&#xD;&#xA;I have to wonder though: are there any downsides to an MP set made of wood? " />
  <row Id="29192" PostHistoryTypeId="1" PostId="13928" RevisionGUID="adf17a29-a9b3-4de8-a92c-538d46140b03" CreationDate="2011-04-10T22:20:34.257" UserId="318" Text="is there a downside to using a wood mortar and pestle?" />
  <row Id="29193" PostHistoryTypeId="3" PostId="13928" RevisionGUID="adf17a29-a9b3-4de8-a92c-538d46140b03" CreationDate="2011-04-10T22:20:34.257" UserId="318" Text="&lt;equipment&gt;" />
  <row Id="29195" PostHistoryTypeId="5" PostId="3992" RevisionGUID="0e254e8e-f809-48c4-9668-df1444141bf3" CreationDate="2011-04-10T22:31:01.427" UserId="5299" Comment="Spelling, removal of valediction and salutation." Text="I never used to use oil in the water when I was cooking spagetti but I found that it tended to stick together in a pick clump that was hard and difficult to eat.&#xD;&#xA;&#xD;&#xA;I was advised to start using oil in my water and I have not looked back since. It keeps the spaghetti separate and therefore an overall better eating experience. &#xD;&#xA;&#xD;&#xA;As for oil, it does not have to be olive oil, it can be any kind of oil...or at least that is what I have found!" />
  <row Id="29196" PostHistoryTypeId="24" PostId="3992" RevisionGUID="0e254e8e-f809-48c4-9668-df1444141bf3" CreationDate="2011-04-10T22:31:01.427" Comment="Proposed by 5299 approved by 41 edit id of 106" />
  <row Id="29197" PostHistoryTypeId="5" PostId="13743" RevisionGUID="16102c01-9557-4766-8b04-27a49c0873ce" CreationDate="2011-04-10T22:49:08.797" UserId="41" Comment="added 448 characters in body" Text="Most questions in this tag will be about some type of leavened product: Cakes, pastries, breads, and so on, but any food cooked by convective heat at moderate temperatures may be considered baking.&#xD;&#xA;&#xD;&#xA;If your question is about cooking meat, vegetables, or other non-rising food, especially at very high heat, consider using the [tag:roasting] tag instead.  Other common oven techniques that are not baking include [tag:braising] and [tag:broiling]." />
  <row Id="29198" PostHistoryTypeId="5" PostId="13744" RevisionGUID="975a17f3-8b2e-4c70-9405-af7af82dcfc6" CreationDate="2011-04-10T22:49:08.830" UserId="41" Comment="deleted 20 characters in body" Text="Questions about cooking by dry heat without direct exposure to a flame, typically in an oven." />
  <row Id="29199" PostHistoryTypeId="5" PostId="7251" RevisionGUID="aecf7e7f-21bd-4488-b001-a8080cb91167" CreationDate="2011-04-10T22:55:13.457" UserId="41" Comment="added 209 characters in body" Text="This tag is for questions about possible substitutions for an ingredient. Common reasons for substitution may include:&#xD;&#xA;&#xD;&#xA;  * Dietary restrictions (nutrition, allergies, etc.);&#xD;&#xA;  * Unavailability or expense;&#xD;&#xA;  * Personal preference or taste.&#xD;&#xA;&#xD;&#xA;When asking questions about substitutions, it is important to **specify the reason** for the substitution.  If you aren't sure about the reason for its inclusion in a recipe, then specifying the **recipe** itself is also helpful.  Ingredients may have different purposes and even multiple purposes depending on how/where they are used, so you'll get a better answer if you provide context." />
  <row Id="29200" PostHistoryTypeId="5" PostId="7252" RevisionGUID="e2b121dd-17e0-4156-bedd-5097448721f2" CreationDate="2011-04-10T22:55:13.470" UserId="41" Comment="deleted 16 characters in body" Text="Questions about possible substitutions for an ingredient." />
  <row Id="29201" PostHistoryTypeId="5" PostId="13046" RevisionGUID="2b2589ca-aa80-4a83-952f-521277181017" CreationDate="2011-04-10T23:10:10.957" UserId="41" Comment="added 1589 characters in body" Text="Any piece of equipment typically found in a kitchen and/or used in the preparation of food should be given this tag.  Both utensils and appliances are considered equipment.&#xD;&#xA;&#xD;&#xA;Not all equipment questions are on topic for this site.  Please refer to the categories and examples below:&#xD;&#xA;&#xD;&#xA;&lt;h2&gt;On Topic&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;&lt;p&gt;&lt;/p&gt;&#xD;&#xA;&#xD;&#xA;  * **Operation**&#xD;&#xA;&#xD;&#xA;    * How important is it to preheat my oven?&#xD;&#xA;    * How can I safely use a blender with hot liquids?&#xD;&#xA;    * Is it safe to make tomato- or wine-based sauce in a cast iron pan?&#xD;&#xA;&#xD;&#xA;&lt;p&gt;&lt;/p&gt;&#xD;&#xA;&#xD;&#xA;  * **Evaluation and Selection**&#xD;&#xA;&#xD;&#xA;    * What should I look for when purchasing a blender?&#xD;&#xA;    * What are the practical differences between a gas vs. induction range?&#xD;&#xA;    * Is there a tool/appliance available that can help me grate onions faster?&#xD;&#xA;&#xD;&#xA;&lt;p&gt;&lt;/p&gt;&#xD;&#xA;&#xD;&#xA;  * **Care and Maintenance**&#xD;&#xA;&#xD;&#xA;    * How do I clean a wooden cutting board?&#xD;&#xA;    * How do I season a cast-iron pan?&#xD;&#xA;    * Why shouldn't I put knives in the dishwasher?&#xD;&#xA;&#xD;&#xA;&lt;h2&gt;Off Topic&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;&lt;p&gt;&lt;/p&gt;&#xD;&#xA;&#xD;&#xA;  * **Installation and Repair**&#xD;&#xA;&#xD;&#xA;    * Where can I find a replacement gasket for my blender?&#xD;&#xA;    * How do I fix my broken ice maker?&#xD;&#xA;    * Can I install a 40 amp oven/range in a 50 amp receptacle?&#xD;&#xA;&#xD;&#xA;&lt;p&gt;&lt;/p&gt;&#xD;&#xA;&#xD;&#xA;  * **General Recommendations/Reviews**&#xD;&#xA;&#xD;&#xA;    * Any experiences with the Acme X-Slice 4000?&#xD;&#xA;    * Which microwave should I buy?  &#xD;&#xA;     &lt;sub&gt;*Note that exceptions may occasionally be made for product searches fitting a very narrow criteria. Ask these only if you have already attempted to locate a specific type of product via normal channels (Google, Amazon, etc.)*&lt;/sub&gt;" />
  <row Id="29202" PostHistoryTypeId="5" PostId="13044" RevisionGUID="b3777237-548f-4a97-a7d1-14f898bc56c1" CreationDate="2011-04-10T23:14:09.860" UserId="41" Comment="added 163 characters in body" Text="Food, as a general rule, shouldn't make you sick. However, improper preparation, handling, or storage can result in food that violates this rule. &#xD;&#xA;&#xD;&#xA;Use this tag on questions regarding safe handling and storage of food.&#xD;&#xA;&#xD;&#xA;Do **not** use this tag to ask about the long-term health effects of eating a particular food or combination.  Such general health questions are off-topic here." />
  <row Id="29203" PostHistoryTypeId="2" PostId="13929" RevisionGUID="e4b5fb61-ae22-45c6-89c7-5cb913dc1b1e" CreationDate="2011-04-10T23:21:32.987" UserId="41" Text="This tag is recommended for general questions about how to effectively store a specific food, generally (but not necessarily) for a short period of time.&#xD;&#xA;&#xD;&#xA;If you are concerned about the potential *dangers* associated with storage, this tag may still be applicable, but consider also adding the [tag:food-safety] tag.&#xD;&#xA;&#xD;&#xA;If your question is about *long-term* storage and potentially involves one or more pre-storage techniques to prolong its shelf life (such as canning or curing), consider using the [tag:food-preservation] tag instead, as well as any tags related to the specific preservation technique (if known)." />
  <row Id="29204" PostHistoryTypeId="2" PostId="13930" RevisionGUID="c9b65777-bac7-4515-aacf-fbad9eb5619d" CreationDate="2011-04-10T23:21:32.987" UserId="41" Text="Questions about how to store food so as to preserve its freshness and overall quality." />
  <row Id="29205" PostHistoryTypeId="2" PostId="13931" RevisionGUID="f6903a5e-c3f3-4ac6-99a4-e152b9591d15" CreationDate="2011-04-10T23:47:28.053" UserId="41" Text="Broadly, a sauce might be defined as almost any liquid food.  Please use this tag only for those requiring preparation and generally served or mixed with a different, solid food.&#xD;&#xA;&#xD;&#xA;**Avoid** using the tag for any of the following:&#xD;&#xA;&#xD;&#xA;  * Soups, stocks, and broths; use the [tag:soup], [tag:stock], or [tag:broth] tag instead, even if it is intended to be used as a sauce.&#xD;&#xA;  * Well-known preparations generally referred to by other names (e.g. [tag:salsa], [tag:salad-dressing]).&#xD;&#xA;  * Jams, jellies, and other preserves (use [tag:jam] or a similar corresponding tag).&#xD;&#xA;&#xD;&#xA;Please **do** consider adding a sub-tag if referring to a well-defined sauce or category of sauce - for example, [tag:bechamel] or [tag:hollandaise]." />
  <row Id="29206" PostHistoryTypeId="2" PostId="13932" RevisionGUID="bd202ea6-91a7-4e49-b2b2-74643cf91957" CreationDate="2011-04-10T23:47:28.053" UserId="41" Text="A separately-prepared cooking liquid or condiment served with other food." />
  <row Id="29207" PostHistoryTypeId="25" PostId="13927" RevisionGUID="bc708b78-17f8-4572-9ddb-9a6a0883d78a" CreationDate="2011-04-10T23:48:43.607" Comment="http://twitter.com/#!/StackCooking/status/57228547634380801" />
  <row Id="29208" PostHistoryTypeId="2" PostId="13933" RevisionGUID="71861e69-3049-42ab-8c31-6dc6596568e6" CreationDate="2011-04-10T23:49:14.713" UserId="41" Text="" />
  <row Id="29209" PostHistoryTypeId="2" PostId="13934" RevisionGUID="a7d06e44-211a-421a-b0f2-cfb99a7f5aae" CreationDate="2011-04-10T23:49:14.713" UserId="41" Text="Questions about handling, preparing, or cooking chicken, either whole or parts." />
  <row Id="29210" PostHistoryTypeId="2" PostId="13935" RevisionGUID="8823fce6-e7d2-42de-a4cc-fd797a5a6b89" CreationDate="2011-04-11T00:01:13.980" UserId="41" Text="This tag covers the traditional loaf of bread in addition to flatbreads, sourdough, pita, and anything else that one might reasonably call &quot;bread&quot;.&#xD;&#xA;&#xD;&#xA;Tips for effectively tagging [tag:bread] questions, in order of preference:&#xD;&#xA;&#xD;&#xA;  * If your question is specifically about preparing/baking bread, also tag it [tag:breadmaking]&#xD;&#xA;  * Include the sub-type of bread if possible ([tag:flatbread], [tag:sourdough], etc.)&#xD;&#xA;  * If asking for advice on a specific bread technique, include the technique (e.g. [tag:kneading])&#xD;&#xA;  * For questions concerning the raw, unbaked bread dough, use the [tag:dough] tag&#xD;&#xA;  * Consider adding a cuisine tag for localized styles of bread (e.g. [tag:indian-cuisine] for Naan)&#xD;&#xA;  * When the question concerns specific ingredients in bread-making, try to include tags for those ingredients (e.g. [tag:flour], [tag:yeast])" />
  <row Id="29211" PostHistoryTypeId="2" PostId="13936" RevisionGUID="da6692cb-38c8-49bf-aeb2-61d7678cf7ac" CreationDate="2011-04-11T00:01:13.980" UserId="41" Text="Questions about kneading, baking, storing, and culinary use of any kind of bread." />
  <row Id="29212" PostHistoryTypeId="2" PostId="13937" RevisionGUID="70c2c78e-4f3a-486a-a56a-62c7acbb1e25" CreationDate="2011-04-11T00:02:26.237" UserDisplayName="daniel" Text="Maple sugar is crystallized out of the sap. In order to cause crystallization, you need a supersaturated solution, and then a seed to start the crystallizing--there's a fairly common science experiment kids can do which involves making a supersaturated solution of sugar, putting a popsicle stick in it, and leaving it alone for a while until the sugar comes out of solution and grows large crystals.&#xD;&#xA;&#xD;&#xA;The other way to do it involves, I think, freeze drying, similar to making Crumiel. " />
  <row Id="29213" PostHistoryTypeId="2" PostId="13938" RevisionGUID="8b0f07ae-1cf6-40ca-ab47-583dcf2cfe6e" CreationDate="2011-04-11T00:07:38.873" UserId="41" Text="Frying in this case refers primarily to [pan-frying][1] although it may also be used for shallow-frying.&#xD;&#xA;&#xD;&#xA;Different from [tag:sauteing], which typically involves higher heat, shorter cooking times, and movement of the pan or skillet itself.  Pan-frying, by contrast, normally involves medium to medium-high heat, a stationary pan, and several minutes of cooking.&#xD;&#xA;&#xD;&#xA;Also not to be confused with [tag:deep-frying], which refers to cooking a food by completely submerging it in a large amount of hot oil.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pan_frying" />
  <row Id="29214" PostHistoryTypeId="2" PostId="13939" RevisionGUID="2098fe70-481c-4091-be63-295376bea792" CreationDate="2011-04-11T00:07:38.873" UserId="41" Text="A direct-heat cooking method using oil, butter, or other fat." />
  <row Id="29215" PostHistoryTypeId="2" PostId="13940" RevisionGUID="1a838742-1385-4b0e-a0a9-cec72517d5f0" CreationDate="2011-04-11T00:14:23.870" UserId="41" Text="If your question concerns the precise amount of time a food will last in storage, use the [tag:storage-lifetime] tag in addition or instead of the [tag:storage-method] tag.&#xD;&#xA;&#xD;&#xA;Please look to see if there is already an answer to your question on a general reference site such as [StillTasty.com][1] before asking it here.  We prefer to see questions in this tag that deal with unusual ingredients/preparations, unusual storage scenarios, or the &quot;science&quot; behind a particular shelf-life estimate (i.e. why does cream last so much longer than milk?). &#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/" />
  <row Id="29216" PostHistoryTypeId="2" PostId="13941" RevisionGUID="66a51b4d-7364-4939-84e5-4c51badc8e98" CreationDate="2011-04-11T00:14:23.870" UserId="41" Text="Questions specifically about the expected shelf life of a food item." />
  <row Id="29217" PostHistoryTypeId="2" PostId="13942" RevisionGUID="0f16c0fa-eccf-4ab5-9988-1da584654763" CreationDate="2011-04-11T00:49:54.180" UserId="5600" Text="There are at least three potential downsides:&#xD;&#xA;&#xD;&#xA; 1. wood is quite light, so you will not get the benefit of added weight of the pestle for crushing;&#xD;&#xA; 2. many wooden mortars have a smooth texture, which will not aid in the grinding as much as, *e.g.*, a coarse ceramic mortar; and&#xD;&#xA; 3. wood is porous—increasingly so as it dries over time—so it may have the tendency to pick up the flavors of its contents." />
  <row Id="29218" PostHistoryTypeId="5" PostId="13927" RevisionGUID="7b1ce892-641b-40b9-8bb0-ef5c0280df5c" CreationDate="2011-04-11T00:59:59.303" UserId="5668" Comment="added 14 characters in body; edited title" Text="I make small quantities (&lt;10L) of my own maple syrup, and have always wanted to make maple candy, but the two times I tried, it did not work out very well. The ideal consistency of the end product is much like brown sugar, with a grain &amp; squishiness to it, and what I came up with was more like a maple popsicle that seized up quickly.&#xD;&#xA;&#xD;&#xA;Is there a secret to doing it right?" />
  <row Id="29219" PostHistoryTypeId="4" PostId="13927" RevisionGUID="7b1ce892-641b-40b9-8bb0-ef5c0280df5c" CreationDate="2011-04-11T00:59:59.303" UserId="5668" Comment="added 14 characters in body; edited title" Text="secret of making maple candy (texture)?" />
  <row Id="29220" PostHistoryTypeId="2" PostId="13943" RevisionGUID="bb620f4e-a34e-4503-8e9b-fdfeaab0c690" CreationDate="2011-04-11T01:07:45.070" UserId="5668" Text="there's &#xD;&#xA;&#xD;&#xA;- [ployes][1] (French-Canadian buckwheat pancakes)&#xD;&#xA;&#xD;&#xA;and two not-so-sweet pancakes but oh so good:&#xD;&#xA;&#xD;&#xA;- Scallion pancakes! (Chinese/Korean)&#xD;&#xA;- [latkes][2] (potato pancakes)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ploye&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Potato_pancake" />
  <row Id="29221" PostHistoryTypeId="2" PostId="13944" RevisionGUID="5b26a919-520a-4698-b967-db536240c1d8" CreationDate="2011-04-11T02:20:34.917" UserId="2001" Text="I use hard white wheat as well as hard red wheat for a lot of things. &#xD;&#xA;&#xD;&#xA;When you think of the hard, almost astringent, taste of whole wheat it is almost certainly red wheat.&#xD;&#xA;&#xD;&#xA;White wheat is much milder (and as you would expect, paler in color) but, unlike soft southern wheats, still has enough protein for bread doughs. The bread made from finely ground white flour is much closer in consistency and flavor to white bread. I can also use it in my normal bread recipes and it doesn't require extra sweeteners or the extra protein that red wheat requires to make light bread. I have started using hard white flour in all my baked goods and use the harsher red wheat when I make bulgar wheat, sprouts, or just hot cereal.&#xD;&#xA;&#xD;&#xA;As Rumtscho's answer says- The flour from whole hard white wheat still has the bran and so is not &quot;white flour&quot; but I think you will find that it still sufficient for your purpose.&#xD;&#xA;&#xD;&#xA;As for obtaining them: Hard wheats are from the north and here in Texas they have to be shipped. Even so, all the places that I frequent for bulk wheat berries carry red as well as white. I can't make recommendations because they are local bulk food/food storage places." />
  <row Id="29222" PostHistoryTypeId="2" PostId="13945" RevisionGUID="c30e2bbe-ac10-46e8-b334-1cc791e78e4d" CreationDate="2011-04-11T02:33:55.227" UserId="123" Text="I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9&quot; round dark nonstick metal) pan. &#xD;&#xA;&#xD;&#xA;As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming?&#xD;&#xA;&#xD;&#xA;I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done." />
  <row Id="29223" PostHistoryTypeId="1" PostId="13945" RevisionGUID="c30e2bbe-ac10-46e8-b334-1cc791e78e4d" CreationDate="2011-04-11T02:33:55.227" UserId="123" Text="How do you minimize cake doming?" />
  <row Id="29224" PostHistoryTypeId="3" PostId="13945" RevisionGUID="c30e2bbe-ac10-46e8-b334-1cc791e78e4d" CreationDate="2011-04-11T02:33:55.227" UserId="123" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="29225" PostHistoryTypeId="25" PostId="13945" RevisionGUID="943dfb56-f5b9-468b-925f-624fabab714a" CreationDate="2011-04-11T02:48:43.850" Comment="http://twitter.com/#!/StackCooking/status/57273847845621760" />
  <row Id="29226" PostHistoryTypeId="2" PostId="13946" RevisionGUID="6b123226-cf6e-4289-bacb-0de2f6371203" CreationDate="2011-04-11T03:23:12.170" UserId="5670" Text="I am currently studying commercial cookery and need to prepare a workflow plan for a practical assessment, I am wondering if anyone has a good workflow template that I could use?" />
  <row Id="29227" PostHistoryTypeId="1" PostId="13946" RevisionGUID="6b123226-cf6e-4289-bacb-0de2f6371203" CreationDate="2011-04-11T03:23:12.170" UserId="5670" Text="Workflow Planning Template" />
  <row Id="29228" PostHistoryTypeId="3" PostId="13946" RevisionGUID="6b123226-cf6e-4289-bacb-0de2f6371203" CreationDate="2011-04-11T03:23:12.170" UserId="5670" Text="&lt;professional&gt;" />
  <row Id="29231" PostHistoryTypeId="2" PostId="13948" RevisionGUID="ea3b58d9-2aab-40e6-9118-e8b5e4cdaf46" CreationDate="2011-04-11T04:06:57.457" UserId="5672" Text="I found this recipe for a pull apart cheesy bread that I love (http://greengirl-alittlebitofeverything.blogspot.com/2011/01/pull-apart-cheesy-herb-bread.html). It turned out ok the first time, and I'd like to try it again for a dinner I'm having this week. &#xD;&#xA;However, I don't have a lot of time to prepare dinner after work (hopefully 1-2 hours max), and I was wondering how to break up the recipe to have it ready for dinner on time. I need to take about a half-day to one-day break in the middle; where/how do I split this recipe up??&#xD;&#xA;Thank you so much for your help!!" />
  <row Id="29232" PostHistoryTypeId="1" PostId="13948" RevisionGUID="ea3b58d9-2aab-40e6-9118-e8b5e4cdaf46" CreationDate="2011-04-11T04:06:57.457" UserId="5672" Text="how to break up a bread recipe?" />
  <row Id="29233" PostHistoryTypeId="3" PostId="13948" RevisionGUID="ea3b58d9-2aab-40e6-9118-e8b5e4cdaf46" CreationDate="2011-04-11T04:06:57.457" UserId="5672" Text="&lt;breadmaking&gt;" />
  <row Id="29234" PostHistoryTypeId="25" PostId="13948" RevisionGUID="f6ba2684-735e-444a-8f7e-dbfe977dca19" CreationDate="2011-04-11T05:48:43.753" Comment="http://twitter.com/#!/StackCooking/status/57319145108275200" />
  <row Id="29235" PostHistoryTypeId="2" PostId="13949" RevisionGUID="32e6d0a4-207e-4db5-b884-39906f6509a9" CreationDate="2011-04-11T09:48:02.247" UserId="4127" Text="I'd go the route of prebaked goods. Prepare your bread up to and including the baking step, but cut the actual baking short by about a third - you'll want the bread to have risen fully and stabilised, but not browned too much. After that, keep it cool (possibly in an air-tight container), and just finish baking it on the day.&#xD;&#xA;&#xD;&#xA;Nota Bene: I haven't tried this myself - might be advisable to give it a go before it counts." />
  <row Id="29236" PostHistoryTypeId="5" PostId="13814" RevisionGUID="4f086eb2-ace6-4c67-ab66-3515d8b8838a" CreationDate="2011-04-11T10:28:36.580" UserId="5550" Comment="added 14 characters in body" Text="I read over at [Serious eats][1] that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more.  &#xD;&#xA;&#xD;&#xA;(To sum up the article, this is due to a process of osmosis that starts after salting, drawing out the liquids, and it takes at least 40 minutes for enough of them to be reabsorbed)  &#xD;&#xA;&#xD;&#xA;Anyway, they say that after the 40 minute mark, the longer I leave the meat to rest, the better it will come out at the end.  &#xD;&#xA;&#xD;&#xA;My question is: How long is too long? I imagine that at some point the meat will dehydrate (less likely) or go bad. At which conditions should I leave it and when is the point of no return?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html" />
  <row Id="29237" PostHistoryTypeId="4" PostId="13814" RevisionGUID="77723c82-e4fc-42be-a0ce-5d9101e5679f" CreationDate="2011-04-11T11:44:29.027" UserId="5550" Comment="edited title" Text="How long can I let a steak rest after seasoning and before cooking?" />
  <row Id="29238" PostHistoryTypeId="25" PostId="13928" RevisionGUID="f164733d-c00d-48c9-b57a-a00c026054d5" CreationDate="2011-04-11T11:48:43.553" Comment="http://twitter.com/#!/StackCooking/status/57409742120828928" />
  <row Id="29239" PostHistoryTypeId="2" PostId="13950" RevisionGUID="25089498-42c0-42ea-a5bb-f5aca6672898" CreationDate="2011-04-11T12:21:15.213" UserId="2001" Text="That looks pretty tasty.&#xD;&#xA;&#xD;&#xA;If you only need a few hours you can just put the dough in the fridge when it does its first rise.&#xD;&#xA;&#xD;&#xA;The cold will make it rise more slowly and buy you some time. Make sure to put the dough in a little bit over-sized bowl so it doesn't explode out if it rises more than expected.&#xD;&#xA;&#xD;&#xA;In general letting dough rise for extra time like this will result in a more open texture. This can be good or bad depending on the style of bread but it seems like it will be fine with this particular bread." />
  <row Id="29240" PostHistoryTypeId="5" PostId="13948" RevisionGUID="2e2643f2-aaea-4b9b-9ba8-2e8d98a82383" CreationDate="2011-04-11T12:50:19.183" UserId="1672" Comment="fix hyperlink" Text="I found this recipe for a [pull apart cheesy bread][1] that I love. It turned out ok the first time, and I'd like to try it again for a dinner I'm having this week. &#xD;&#xA;However, I don't have a lot of time to prepare dinner after work (hopefully 1-2 hours max), and I was wondering how to break up the recipe to have it ready for dinner on time. I need to take about a half-day to one-day break in the middle; where/how do I split this recipe up??&#xD;&#xA;Thank you so much for your help!!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://greengirl-alittlebitofeverything.blogspot.com/2011/01/pull-apart-cheesy-herb-bread.html" />
  <row Id="29241" PostHistoryTypeId="24" PostId="13948" RevisionGUID="2e2643f2-aaea-4b9b-9ba8-2e8d98a82383" CreationDate="2011-04-11T12:50:19.183" Comment="Proposed by 1672 approved by 1259 edit id of 107" />
  <row Id="29242" PostHistoryTypeId="2" PostId="13951" RevisionGUID="2e3a230a-65fe-497d-848b-85df60449c1f" CreationDate="2011-04-11T13:18:04.640" UserId="2391" Text="Definitely custard. &#xD;&#xA;&#xD;&#xA;Custard is used in lots of places from quiche to crème caramel. If you haven't tried moussaka made with a cheese custard topping it's really really good. My mum somehow gets it really light and fluffy (I have to get her recipe)." />
  <row Id="29243" PostHistoryTypeId="2" PostId="13952" RevisionGUID="441d55cf-a2da-4d56-ad8c-2c6488ef53a7" CreationDate="2011-04-11T14:07:31.383" UserId="1887" Text="Vecta's answer points to the key as I see it to ensure Maillard reactions: **reduce water**.&#xD;&#xA;&#xD;&#xA;Since Maillard reactions require higher temperatures than is possible in the presence of water (over boiling point) it may be the soy sauce that's causing some of your problems. Have you considered eliminating the soy sauce from your marinade and then adding it later? &#xD;&#xA;&#xD;&#xA;Particularly if the chicken is going to rest a bit while you prepare the other parts of the stir fry, you could add the soy sauce later in in the process. The flavor will be different, but it will be much easier to get the nice browning you're looking for, and will eliminate the drying step. &#xD;&#xA;&#xD;&#xA;You could either create a sort of dry rub for the chicken, or use oil as the liquid in the marinade. " />
  <row Id="29244" PostHistoryTypeId="6" PostId="588" RevisionGUID="d437926f-d009-4f50-ab32-1a1fc550d8d3" CreationDate="2011-04-11T16:26:51.183" UserId="1887" Comment="Retagged" Text="&lt;bell-peppers&gt;" />
  <row Id="29245" PostHistoryTypeId="6" PostId="721" RevisionGUID="b722632b-3d7e-4510-a521-61c4cf52af57" CreationDate="2011-04-11T16:27:22.293" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;rice&gt;" />
  <row Id="29246" PostHistoryTypeId="2" PostId="13953" RevisionGUID="ffcd78ae-968c-45e5-beeb-1ccfd665a681" CreationDate="2011-04-11T16:28:14.757" UserId="5676" Text="Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?" />
  <row Id="29247" PostHistoryTypeId="1" PostId="13953" RevisionGUID="ffcd78ae-968c-45e5-beeb-1ccfd665a681" CreationDate="2011-04-11T16:28:14.757" UserId="5676" Text="How long does uncooked meat last when kept in the freezer?" />
  <row Id="29248" PostHistoryTypeId="3" PostId="13953" RevisionGUID="ffcd78ae-968c-45e5-beeb-1ccfd665a681" CreationDate="2011-04-11T16:28:14.757" UserId="5676" Text="&lt;raw-meat&gt;" />
  <row Id="29249" PostHistoryTypeId="6" PostId="1611" RevisionGUID="2faac241-c5ec-4d40-b2e7-f906679402c5" CreationDate="2011-04-11T16:28:25.520" UserId="1887" Comment="Retagged" Text="&lt;seasoning&gt;&lt;citrus&gt;&lt;oranges&gt;" />
  <row Id="29250" PostHistoryTypeId="2" PostId="13954" RevisionGUID="186ca0b7-6608-47d1-81be-3969a8257d73" CreationDate="2011-04-11T16:34:08.173" UserId="2001" Text="If it is sealed in an air tight container and the freezer always stays *very* cold so the meat never thaws- then chicken and beef will stay good indefinitely. I have used both chicken and beef that had been frozen in my deep freezer at 0F for years with no ill effect.&#xD;&#xA;&#xD;&#xA;I can't speak for shrimp as I have no personal experience but I would expect it to be the same." />
  <row Id="29251" PostHistoryTypeId="2" PostId="13955" RevisionGUID="3c2d09f2-54f5-4dff-8172-1edf2536bd38" CreationDate="2011-04-11T16:37:38.890" UserId="4194" Text="The length of time raw meat stays good in the freezer is roughly proportional to the amount of fat it contains. Lean meat like steak or chicken breast (or, I imagine, shrimp) will stay good for many months. Fattier cuts, or cured cuts, will last for less time.&#xD;&#xA;&#xD;&#xA;The packaging for any meat should give you guidelines as to how long it is safe to keep it for, but as ever your eyes and nose are the best guide. If you defrost the meat and it smells bad or looks off-colour or slimy, bin it." />
  <row Id="29252" PostHistoryTypeId="2" PostId="13956" RevisionGUID="ca19b8af-4939-4179-8197-d7d7828b4802" CreationDate="2011-04-11T17:11:00.750" UserId="670" Text="If you plan more of this cooking in the future, you can order [extract][1]. The aroma is subtle and savory. It is similar to that of jasmine rice or fresh-baked white bread. The leaf is frequently used in combination with coconut milk for sweet curries and desserts.&#xD;&#xA;&#xD;&#xA;The Pandan Leaf (*[Pandanus amaryllifolius][2]*) is actually used in a wide range of Southeast Asian and South Asian cuisine. The flavor seems to derive from [one specific aroma compound][3] (abbr. 2AP). Interestingly, the Maillard reaction that is responsible for browning during baking produces an analog of the compound.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?aq=f&amp;sourceid=chrome&amp;ie=UTF-8&amp;q=pandan%20extract&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Pandanus_amaryllifolius&#xD;&#xA;  [3]: http://pubs.acs.org/doi/abs/10.1021/jf025856x" />
  <row Id="29253" PostHistoryTypeId="2" PostId="13957" RevisionGUID="f2a311cc-08c5-4250-91e1-7d9f22b435c2" CreationDate="2011-04-11T17:23:03.997" UserId="5455" Text="Before I got my fuzzy-logic rice cooker, I would use 2.5 cups water per cup of long grain brown rice. Take it to boiling, and then 45 min. covered, with the heat about as low as it'll go on a gas stove. If you see much boiling, you've got the heat too high. After 45 min., turn off the heat, fluff, and let it sit 15 minutes before serving.&#xD;&#xA;&#xD;&#xA;If the water is evaporating on you, you have the heat up too high, or a poorly fitting lid.&#xD;&#xA;&#xD;&#xA;Rice cooker does the job perfectly, every time.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29254" PostHistoryTypeId="5" PostId="13945" RevisionGUID="61666cca-ee51-4d1b-b228-66deee21a555" CreationDate="2011-04-11T17:37:55.647" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to make a cake lift equally?](http://cooking.stackexchange.com/questions/13167/how-to-make-a-cake-lift-equally)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I'm working on a layer cake for a birthday and did a test run today since I really have no experience with baking cakes. I had some severe doming issues - I'm actually not sure if the cake rose at all on the sides from where the batter was when it was initially poured into the (9&quot; round dark nonstick metal) pan. &#xD;&#xA;&#xD;&#xA;As this is a layer cake I really need a flat cake - what can I do to eliminate or at least minimize doming?&#xD;&#xA;&#xD;&#xA;I'm aware that I can cut the dome off but I'm trying to minimize the amount of shaping that needs to be done." />
  <row Id="29255" PostHistoryTypeId="10" PostId="13945" RevisionGUID="28f1794b-6b3e-4454-b259-b472577c372b" CreationDate="2011-04-11T17:37:55.303" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="29256" PostHistoryTypeId="2" PostId="13958" RevisionGUID="17c5caee-c876-4635-b5c8-baf5ab424345" CreationDate="2011-04-11T18:01:06.727" UserId="4841" Text="The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea." />
  <row Id="29257" PostHistoryTypeId="1" PostId="13958" RevisionGUID="17c5caee-c876-4635-b5c8-baf5ab424345" CreationDate="2011-04-11T18:01:06.727" UserId="4841" Text="Is it save to eat smoked bacon without grilling?" />
  <row Id="29258" PostHistoryTypeId="3" PostId="13958" RevisionGUID="17c5caee-c876-4635-b5c8-baf5ab424345" CreationDate="2011-04-11T18:01:06.727" UserId="4841" Text="&lt;food-safety&gt;&lt;bacon&gt;&lt;raw-meat&gt;" />
  <row Id="29259" PostHistoryTypeId="4" PostId="13958" RevisionGUID="07f5d79f-834c-4edd-95b7-e5942a113b26" CreationDate="2011-04-11T18:13:45.290" UserId="1236" Comment="edited title" Text="Is it safe to eat smoked bacon without grilling?" />
  <row Id="29260" PostHistoryTypeId="2" PostId="13959" RevisionGUID="f5338772-f676-404a-b9cb-ab92285cfb03" CreationDate="2011-04-11T18:35:50.440" UserId="4638" Text="In such a case, for any food item, ask yourself a question: In a 19th century household, would it have been kept in the cellar, or eaten immediately? &#xD;&#xA;&#xD;&#xA;For bacon, it is common knowledge (or at least I think everybody knows it) that it was kept in a cellar for long time. So this is definitely not a food which perishes too quickly. You can eat it raw. (In fact, I often do when I need a quick sandwich). It can be a bit tough to tear apart with your teeth, so pre-cut it. &#xD;&#xA;&#xD;&#xA;The reason for this is that bacon is cured meat. There are two reasons not to eat raw meat: taste and food safety. Taste is individual, some people are OK with the taste and eat raw meat as long as they can find a source of meat fresh enough (think sashimi, carpaccio, steak tartare). Food safety is not a problem with bacon. The process of turning pork to bacon includes salt and smoke. Both of these kill bacteria, create an environment which is not hospitable to new colonization (dry, salty), and give the meat a new flavor which is better than the raw meat. &#xD;&#xA;&#xD;&#xA;If you are now asking yourself why we are bothering with the fridge for bacon and other ex-&quot;cellar foods&quot; at all, there is still a reason. First, most of us don't have a convenient cellar at 12° - 15°C, and not only is the bacon's life shortened if kept at usual kitchen temperatures, it also doesn't taste too good. It is just greasy. Second, you seldom get dry bacon at the supermarket; even if the curing process doesn't include brining, bacon is often aged much less than in old times, and then packed in vacuum, so it doesn't get really dry on the outside. So bacteria could very well start growing on it outside of the freezer. Inside the freezer, it keeps much longer than raw meat, and is certainly OK for consumption without frying. I guess that the popularity of fried bacon is mainly due to taste reasons. " />
  <row Id="29261" PostHistoryTypeId="2" PostId="13960" RevisionGUID="aa623360-bb22-4523-9c7b-2347b05d9e09" CreationDate="2011-04-11T18:56:20.557" UserId="670" Text="Sounds like you want to pop frozen slices into a frying pan? That should work just fine. The slicing allows for quick freezing, which decreases the size of water crystals and the effect they have on food. And quick frying keeps the disturbance of the polenta to a minimum.&#xD;&#xA; &#xD;&#xA;In general, basic polenta should be fine, since starch, the many component to consider, responds alright to freezing. Recipes with cream make things more complicated. Freezing and reheating cream can lead to separation, so reheating a big block in a pan could leave you with pools of oil.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooksillustrated.com/images/document/howto/JF98_MicrowaveChronicles.pdf" />
  <row Id="29262" PostHistoryTypeId="2" PostId="13961" RevisionGUID="67015962-547e-45af-a550-fe8d976ce80f" CreationDate="2011-04-11T19:12:21.123" UserDisplayName="daniel" Text="Ever heard of Gantt charts? They can be extremely useful for visualizing how you're going to work.&#xD;&#xA;&#xD;&#xA;In general terms, your instructors will be looking not so much at the form of your plan, but at its content. They want to see that you have thought logically and carefully about each task you have to complete, and have budgeted time carefully.&#xD;&#xA;&#xD;&#xA;For example, if you have to cook some pasta, they will want to see that you're putting the water on to boil before working on the sauce; you should always start the 'set it and forget it' tasks early on, so you have time to work on everything else, and (hopefully) everything comes together at more or less the same time." />
  <row Id="29263" PostHistoryTypeId="5" PostId="13898" RevisionGUID="ddac726b-8f89-4189-81a8-ac7d66fdfb47" CreationDate="2011-04-11T20:35:06.533" UserId="5650" Comment="added 243 characters in body; added 23 characters in body" Text="Argh. The oil is not the caffeine. The oil is not (alone, or even predominantly) what makes the flavor. Also, beans that look oily are not oilier than beans that look dry. A bean that's roasted dark enough to produce an oily surface has had many of its lower viscosity oils volatilized, leaving only heavier oils. A more lightly roasted bean has not lost these lighter molecular weight oils in the lower heat (say, less than 435 degree bean temperature), so more oil is actually retained. Brewing methods that don't use paper filters will deliver these oils to the cup. &#xD;&#xA;&#xD;&#xA;Personally, aside from not liking dark roasts in general, I don't like brewing dark roasts using methods that get the oil to the cup because I don't like the flavor that comes from a balance of oils that lacks the lighter weight oils. I do, however, very much enjoy a lighter roast brewed to yield the oils in the cup, because to my palate the balance of oils is better with the lighter weight oils not lost in the roast. &#xD;&#xA;&#xD;&#xA;Beans stale relatively fast. Lighter roasts stale more slowly, and indeed are best a week or so after roasting. Darker roasts are best in about half that time. Oxygen and warmth (the latter affects the former's rate of activity in the bean) are enemies no matter what.&#xD;&#xA;&#xD;&#xA;I think someone's being mischievous here, because claiming that regional distinctives don't matter, or are not what makes coffee good, borders on the insane. Charitably presuming that the poster is not insane, I conclude to mischief.   ;-)" />
  <row Id="29264" PostHistoryTypeId="2" PostId="13962" RevisionGUID="e1b14684-7c23-48c3-b2a8-3bc67a7f62fd" CreationDate="2011-04-11T20:35:27.947" UserId="5660" Text="I might disagree a little with rumtscho - traditionally cured bacon is one thing, what you get in packets from the supermarket is another. It looks similar and it tastes similar, but commercial products are processed rapidly and not tested for immediate consumption without cooking.&#xD;&#xA;&#xD;&#xA;Products like Parma ham and Schwartzwaldschinken are proven to be adequately preserved for consumption without cooking. Modern bacon is not, in general. OTOH I know for a fact that raw packet bacon is commonly eaten in Spain without cooking, and I've met people who eat raw sausages (not a good idea in my opinion.&#xD;&#xA;&#xD;&#xA;Me, I wouldn't eat it ...  " />
  <row Id="29265" PostHistoryTypeId="5" PostId="13962" RevisionGUID="253a3243-842b-4aae-a485-1facea4a40c9" CreationDate="2011-04-11T20:40:49.723" UserId="5660" Comment="nuther typo" Text="I might disagree a little with rumtscho - traditionally cured bacon is one thing, what you get in packets from the supermarket is another. It looks similar and it tastes similar, but commercial products are processed rapidly and not tested for immediate consumption without cooking.&#xD;&#xA;&#xD;&#xA;Products like Parma ham and Schwartzwaldschinken are proven to be adequately preserved for consumption without cooking. Modern bacon is not, in general. OTOH I know for a fact that raw packet bacon is commonly eaten in Spain without cooking, and I've met people who eat raw sausages (not a good idea in my opinion).&#xD;&#xA;&#xD;&#xA;Me, I wouldn't eat it uncooked ...  " />
  <row Id="29266" PostHistoryTypeId="5" PostId="13898" RevisionGUID="8359acd8-9f15-4cda-bf1b-a8ae3152152f" CreationDate="2011-04-11T20:42:37.867" UserId="5650" Comment="added 341 characters in body" Text="Argh. The oil is not the caffeine. The oil is not (alone, or even predominantly) what makes the flavor. Also, beans that look oily are not oilier than beans that look dry. A bean that's roasted dark enough to produce an oily surface has had many of its lower viscosity oils volatilized, leaving only heavier oils. A more lightly roasted bean has not lost these lighter molecular weight oils in the lower heat (say, less than 435 degree bean temperature), so more oil is actually retained. Brewing methods that don't use paper filters will deliver these oils to the cup. &#xD;&#xA;&#xD;&#xA;Personally, aside from not liking dark roasts in general, I don't like brewing dark roasts using methods that get the oil to the cup because I don't like the flavor that comes from a balance of oils that lacks the lighter weight oils. I do, however, very much enjoy a lighter roast brewed to yield the oils in the cup, because to my palate the balance of oils is better with the lighter weight oils not lost in the roast. &#xD;&#xA;&#xD;&#xA;Beans stale relatively fast. Lighter roasts stale more slowly, and indeed are best a week or so after roasting. Darker roasts are best in about half that time. Oxygen and warmth (the latter affects the former's rate of activity in the bean) are enemies no matter what.&#xD;&#xA;&#xD;&#xA;I think someone's being mischievous here, because claiming that regional distinctives don't matter, or are not what makes coffee good, borders on the insane. Charitably presuming that the poster is not insane, I conclude to mischief. Dittos for the idea that if there's not much oil visible on the exterior, there must not be any left inside either. That's backwards thinking, since oils are burned off and migrate to the surface only on darker roasts. How could less oil be present in a lighter roast that hasn't had those oils migrate to the surface and be burned off yet? Argh." />
  <row Id="29267" PostHistoryTypeId="25" PostId="13958" RevisionGUID="fd2c5a25-12f5-4efc-a01b-c140b9620bce" CreationDate="2011-04-11T20:48:44.363" Comment="http://twitter.com/#!/StackCooking/status/57545638849679360" />
  <row Id="29268" PostHistoryTypeId="4" PostId="13167" RevisionGUID="f4820636-621d-4cd1-a8b8-13ad7a07343f" CreationDate="2011-04-11T20:49:00.230" UserId="123" Comment="edited tags; edited title" Text="How do you make a cake lift equally and minimize doming?" />
  <row Id="29269" PostHistoryTypeId="6" PostId="13167" RevisionGUID="f4820636-621d-4cd1-a8b8-13ad7a07343f" CreationDate="2011-04-11T20:49:00.230" UserId="123" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;cake&gt;&lt;shape&gt;" />
  <row Id="29270" PostHistoryTypeId="2" PostId="13963" RevisionGUID="30c1e10b-2e78-4e37-9b59-b9e16ea1ad81" CreationDate="2011-04-11T21:01:55.610" UserId="5660" Text="I think you might find that such a pestle and mortar is only used for crushing herbs that are frequently used (every day) in asian cookery, like cilantro or Kaffir lime leaves. It is going to be difficult to clean, and that wood stain might come out into the food - whatever the stain is.&#xD;&#xA;&#xD;&#xA;It might not even be intended for food use - perhaps you should have asked when you bought it.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29271" PostHistoryTypeId="6" PostId="13167" RevisionGUID="284396bf-d9ba-4fae-93fc-0d84db1c07fd" CreationDate="2011-04-11T21:28:38.277" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="29272" PostHistoryTypeId="2" PostId="13964" RevisionGUID="349b5c1d-11c1-44e3-8deb-a0c67558c702" CreationDate="2011-04-11T22:12:15.333" UserId="5649" Text="&quot;endive (US) is chicory (Belgium, perhaps others)&quot; - this is a vegetable I don't quite understand (never used it) - I know there is confusion about it.&#xD;&#xA;&#xD;&#xA;As I understand things, UK usage reverses continental usage - so the UK and US call it &quot;endive&quot;. the rest of Europe calls it &quot;chicory&quot;, and vice versa. Could be a good idea to wait for a lot of answers. Might be easier with pics.  " />
  <row Id="29273" PostHistoryTypeId="2" PostId="13965" RevisionGUID="6f4809b5-64dd-41ac-be6f-d0fdcb8037b5" CreationDate="2011-04-11T22:57:27.283" UserId="5668" Text="Yeah, syrup can ferment + convert sugar to alcohol. It has more of a tendency to do so if the sugar content is lower -- I tend to err on the side of overconcentrating my syrup.&#xD;&#xA;&#xD;&#xA;You can try boiling it for a while to see if the alcohol boils off + if the flavor is OK then use it... but I'd boil down a bit more first, to make sure the sugar content is back up to standards. Either boil until the boiling point is 7 degrees F higher than the boiling point of water at your altitude, or boil until the syrup &quot;aprons&quot; (e.g. starts to drip in a sheet rather than discrete drops; a flat edge of a metal spatula works well), with the former being more accurate if you have a good thermometer.&#xD;&#xA;&#xD;&#xA;If the flavor remains after boiling, then try using in recipes -- perhaps in brownies/blondies or with ice cream." />
  <row Id="29274" PostHistoryTypeId="5" PostId="13964" RevisionGUID="ad51fc29-2961-4b59-b675-bfb6ef244d23" CreationDate="2011-04-11T23:06:04.093" UserId="4638" Comment="Added pictures of different &quot;endive&quot; plants. ; added 61 characters in body" Text="&quot;endive (US) is chicory (Belgium, perhaps others)&quot; - this is a vegetable I don't quite understand (never used it) - I know there is confusion about it.&#xD;&#xA;&#xD;&#xA;As I understand things, UK usage reverses continental usage - so the UK and US call it &quot;endive&quot;. the rest of Europe calls it &quot;chicory&quot;, and vice versa. Could be a good idea to wait for a lot of answers. Might be easier with pics.  &#xD;&#xA;&#xD;&#xA;(End of original body of this answer by Charlotte Farley)&#xD;&#xA;&#xD;&#xA;Edit by Rumtscho: &#xD;&#xA;&#xD;&#xA;While I wouldn't clutter the question body with images, I think that Charlotte has a point for this specific occasion. Here are pictures. If you are familiar with the use of the names in different English speaking countries, please explain it in this answer, we can edit the question body once we've settled it. &#xD;&#xA;&#xD;&#xA;1. This is called &quot;chickory&quot; (or a clearly related word) in many continental European languages. (cc by-sa image by David Monniaux). It is bitter, and is often eaten as a part of a cooked dish. &#xD;&#xA;![chickory][1]&#xD;&#xA;&#xD;&#xA;2. This is called &quot;endive&quot; (or a closely related word) in many continental European languages. (cc sa-by-nc-nd image by Carlos Lorenzo). It is usually eaten raw, in a salad, interchangeably with other lettuces.* &#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;3. There is another vegetable from the Endive family. While it is commonly known as &quot;Radicchio&quot;, I've heard it referred to as &quot;red endive&quot;. Not sure about its common use. &#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;*sorry for the beautiful but not too recognizable picture, I couldn't find a better shareable one. Will snap it and update when I happen to buy the thing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kpprz.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/LOVxJ.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/1EVr5.jpg" />
  <row Id="29275" PostHistoryTypeId="2" PostId="13966" RevisionGUID="246031b8-3cab-4796-a3f3-9aeb46f638fe" CreationDate="2011-04-12T01:03:04.003" UserId="5682" Text="@ElendilTheTall's answer would probably make some pretty badass Mi Goreng, but the whole point of packet Mi Goreng is to be a 2 minute meal in the least work possible.&#xD;&#xA;&#xD;&#xA;The way I make Mi Goreng is to cook the noodles in a small pot until they're just cooked (a little firmer than you prefer to eat them). &#xD;&#xA;Quickly drain them, throw them back in the same pot and add all the seasonings except the fried onion.&#xD;&#xA;Put the pot back on the hot briefly (or just use the residual heat from the element) and stir the noodles all around. Basically stir frying them within the pot.&#xD;&#xA;Tip them out into a bowl and add the fried onion sachet (or just eat from the pot).&#xD;&#xA;&#xD;&#xA;This always works pretty well for me, I get a result that isn't too far in consistency from the real thing.&#xD;&#xA;&#xD;&#xA;PS. Mi Goreng are Indonesian, not Thai :)&#xD;&#xA;" />
  <row Id="29276" PostHistoryTypeId="2" PostId="13967" RevisionGUID="27baa977-5ec9-460a-9db7-1eb1a1a58a01" CreationDate="2011-04-12T01:05:43.897" UserId="5683" Text="It might take a linguist to really have a good answer there! I don't really have any good answers but I see where you're going... the term 'pancake' is so vague it could quite easily apply to many things that have not much in common.&#xD;&#xA;&#xD;&#xA;I haven't looked through this but it might be worth a look: http://en.wikipedia.org/wiki/Category:Pancakes&#xD;&#xA;&#xD;&#xA;Assuming they'll mostly be the type of pancake you're not after, but there might be some interesting exceptions." />
  <row Id="29277" PostHistoryTypeId="2" PostId="13968" RevisionGUID="ff460913-9ccf-40ef-b49d-898acbb073cf" CreationDate="2011-04-12T01:10:33.047" UserId="1100" Text="Icing (UK) is Frosting (US)&#xD;&#xA;&#xD;&#xA;Muffin (UK) is a flat bun made of unsweetened leavened bread usually halved, toasted and buttered, sometimes with an additional spread like marmalade.&#xD;&#xA;&#xD;&#xA;Muffin (US) is an excuse to eat cake for breakfast :-) Apart from icing/frosting I don't see the difference between this and a cupcake, except that a muffin can sometimes be a whole lot bigger." />
  <row Id="29278" PostHistoryTypeId="5" PostId="13968" RevisionGUID="4d69c9ee-a6ff-4ce1-a6d2-8d9b84117208" CreationDate="2011-04-12T01:22:31.783" UserId="1100" Comment="added 37 characters in body" Text="Icing (UK) is Frosting (US)&#xD;&#xA;&#xD;&#xA;Muffin (UK) is a flat bun made of unsweetened leavened bread usually halved, toasted and buttered, sometimes with an additional spread like marmalade.&#xD;&#xA;&#xD;&#xA;Muffin (US) is an excuse to eat cake for breakfast :-) Apart from icing/frosting I don't see the difference between this and a cupcake, except that a muffin can sometimes be a whole lot bigger (and I've seen iced/frosted muffins)." />
  <row Id="29279" PostHistoryTypeId="2" PostId="13969" RevisionGUID="db534e82-633a-40b4-907d-64867bcfd5dc" CreationDate="2011-04-12T01:34:37.183" UserId="5532" Text="I have some yogurt that expired. Is is safe to eat it? Since yogurt has microorganisms in it would it ok to eat it?" />
  <row Id="29280" PostHistoryTypeId="1" PostId="13969" RevisionGUID="db534e82-633a-40b4-907d-64867bcfd5dc" CreationDate="2011-04-12T01:34:37.183" UserId="5532" Text="Is it safe to eat yougurt after the expiration date that smells alright?" />
  <row Id="29281" PostHistoryTypeId="3" PostId="13969" RevisionGUID="db534e82-633a-40b4-907d-64867bcfd5dc" CreationDate="2011-04-12T01:34:37.183" UserId="5532" Text="&lt;yogurt&gt;" />
  <row Id="29282" PostHistoryTypeId="2" PostId="13970" RevisionGUID="d18faee6-cc39-401e-beb9-4b395378cfcb" CreationDate="2011-04-12T01:41:04.787" UserId="5684" Text="Actually seasoning SS pans is very common in the professional culinary world. Keep in mind you would need to re-season each ti e you wash the pan. Most of us typically wipe them clean much like you do with a cast iron pan. To season SS pans you cover the bottom with salt, add oil and heat until it just begins to smoke on medium high heat. Allow it to cool and then wipe the pan, crushing the salt with paper towels. Then discard the salt and oil and wipe with another paper towel. You can cook eggs, pancakes, etc without sticking. I prefer SS over Teflon all day long. Theres the secret, enjoy cooking with your SS pan. " />
  <row Id="29283" PostHistoryTypeId="2" PostId="13971" RevisionGUID="bd8ca76a-d680-470e-9239-c24d1670a5ac" CreationDate="2011-04-12T01:50:34.760" UserId="5685" Text="Help! I am trying to feed a house of 5, two of whom are big eaters, and our staple ingredient is Rice. We have 10 kilos of it to chew through. What are some good rice recipies? I can steam it, and I have ways to flavour it with Tumeric, Lemon, and Ginger, and a few other things. How can I get creative to keep my flatmates from going bored out of their minds?" />
  <row Id="29284" PostHistoryTypeId="1" PostId="13971" RevisionGUID="bd8ca76a-d680-470e-9239-c24d1670a5ac" CreationDate="2011-04-12T01:50:34.760" UserId="5685" Text="Rice Dilemma - Creativity Required." />
  <row Id="29285" PostHistoryTypeId="3" PostId="13971" RevisionGUID="bd8ca76a-d680-470e-9239-c24d1670a5ac" CreationDate="2011-04-12T01:50:34.760" UserId="5685" Text="&lt;food-science&gt;&lt;rice&gt;" />
  <row Id="29286" PostHistoryTypeId="5" PostId="784" RevisionGUID="46336118-a531-4911-99c9-15ccf7652bce" CreationDate="2011-04-12T02:12:52.550" UserId="-1" Comment="Added a few NZ translations" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="29287" PostHistoryTypeId="4" PostId="784" RevisionGUID="46336118-a531-4911-99c9-15ccf7652bce" CreationDate="2011-04-12T02:12:52.550" UserId="-1" Comment="Added a few NZ translations" Text="Translating cooking terms between US / UK / AU / CA / NZ" />
  <row Id="29288" PostHistoryTypeId="24" PostId="784" RevisionGUID="46336118-a531-4911-99c9-15ccf7652bce" CreationDate="2011-04-12T02:12:52.550" Comment="Proposed by 24.18.198.20|e2a02eaa-ca99-4b94-be6b-f94749875fc3 approved by 1259 edit id of 108" />
  <row Id="29289" PostHistoryTypeId="2" PostId="13972" RevisionGUID="8785c3a2-28a1-40b0-b160-2a63917995fc" CreationDate="2011-04-12T02:37:19.733" UserId="4777" Text="Of course!&#xD;&#xA;&#xD;&#xA;The expiration date is merely a suggestion. It might well be good for months to come-- as long as green moss doesn't start growing on it, it will be fine. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29290" PostHistoryTypeId="5" PostId="13969" RevisionGUID="f0fec862-d7dd-401f-b52a-46b02a455ed3" CreationDate="2011-04-12T02:44:29.390" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do you know when a cultured item is no longer safe to consume?](http://cooking.stackexchange.com/questions/6196/how-do-you-know-when-a-cultured-item-is-no-longer-safe-to-consume)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have some yogurt that expired. Is is safe to eat it? Since yogurt has microorganisms in it would it ok to eat it?" />
  <row Id="29291" PostHistoryTypeId="10" PostId="13969" RevisionGUID="f0da11c0-4b2e-4ac8-9d8d-a586424b03a1" CreationDate="2011-04-12T02:44:29.123" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="29292" PostHistoryTypeId="10" PostId="13971" RevisionGUID="c8d7a38e-89ec-4ef4-aaf0-0f2a71ad2160" CreationDate="2011-04-12T02:53:51.027" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29293" PostHistoryTypeId="2" PostId="13973" RevisionGUID="6f37956c-1d79-454d-8d59-b91a1e90c67d" CreationDate="2011-04-12T03:18:10.610" UserId="1685" Text="I have a hard time finding &quot;dutch process cocoa&quot; in the store sometimes.  &#xD;&#xA;&#xD;&#xA; * What other names might dutch process cocoa be known as?  &#xD;&#xA; * Is there something else in the ingredients that might identify dutch process cocoa.  &#xD;&#xA;&#xD;&#xA;What is the key property of dutch process cocoa that makes it do its job?  (Especially in cake and brownie applications?)" />
  <row Id="29294" PostHistoryTypeId="1" PostId="13973" RevisionGUID="6f37956c-1d79-454d-8d59-b91a1e90c67d" CreationDate="2011-04-12T03:18:10.610" UserId="1685" Text="How can I identify dutch process cocoa?" />
  <row Id="29295" PostHistoryTypeId="3" PostId="13973" RevisionGUID="6f37956c-1d79-454d-8d59-b91a1e90c67d" CreationDate="2011-04-12T03:18:10.610" UserId="1685" Text="&lt;baking&gt;&lt;ingredients&gt;&lt;cocoa&gt;" />
  <row Id="29296" PostHistoryTypeId="2" PostId="13974" RevisionGUID="1245d0c6-c7d4-431d-b2ca-7d1ca4e55e9a" CreationDate="2011-04-12T03:34:07.513" UserId="-1" Text="" />
  <row Id="29297" PostHistoryTypeId="2" PostId="13975" RevisionGUID="44523eec-0e0c-4d79-952d-bea318c9ed1d" CreationDate="2011-04-12T03:34:07.513" UserId="-1" Text="" />
  <row Id="29298" PostHistoryTypeId="2" PostId="13976" RevisionGUID="d55ae0cd-70a2-4c6e-88fb-748b8789940b" CreationDate="2011-04-12T03:40:51.377" UserId="-1" Text="" />
  <row Id="29299" PostHistoryTypeId="2" PostId="13977" RevisionGUID="bb1fa3de-9924-453c-8c70-08e23721a8f2" CreationDate="2011-04-12T03:40:51.377" UserId="-1" Text="" />
  <row Id="29300" PostHistoryTypeId="2" PostId="13978" RevisionGUID="80c7405b-7516-4585-968a-37e920f26a34" CreationDate="2011-04-12T03:54:02.847" UserId="60" Text="There really isn't another name for Dutch processed cocoa. You could perhaps look at the ingredients or label and search for some reference to alkalization. Cocoa powder, Dutched or natural, consists of a single ingredient: cocoa. The difference is that Dutched cocoa has an extra step in the manufacturing process.&#xD;&#xA;&#xD;&#xA;Normal cocoa powder is created from cocoa beans. These beans are fermented, roasted, shelled, and then ground into a paste known as chocolate liquor. This is roughly 50/50 cocoa butter (fat) and cocoa solids. At this step it is can be molded and sold as unsweetened baking chocolate. To make cocoa powder the liquor is hydraulically pressed to remove ~75% of the fat, and then pulverized into cocoa powder.&#xD;&#xA;&#xD;&#xA;Dutched cocoa powder has an extra step before the shelled beans are ground into liquor. They are soaked in an alkaline solution of potassium carbonate. &#xD;&#xA;&#xD;&#xA;Dutched cocoa was created in the 19th century by a Dutchman named Coenraad J. van Houten. Van Houten had invented the method of using a hydraulic press to defat chocolate liquor. Hot chocolate in these times would have a fatty greasy scum floating on the top of the beverage. Removing much of the fat prevented this. However, it also made the drink much harsher, acidic, and gave it a much lighter color. &#xD;&#xA;&#xD;&#xA;Van Houten's idea was to counteract the cocoa's natural acidity (pH ~5.4) by soaking it in an alkaline solution. This neutralized the acids in the cocoa raising the pH to neutral (7) or higher depending on the duration of the soak. The higher pH also has the added benefit of darkening the cocoa; the higher it goes, the darker it gets.&#xD;&#xA;&#xD;&#xA;Now, you might think that mellowing out the cocoa would be undesirable for the flavor. However this has been shown to not be the case. It turns out that the very acidic nature of natural cocoa can actually mask many of the natural undertones of flavor in the chocolate. Chocolate is much like wine and has hundreds of flavors that make up its flavor profile. These include sour, bitter, astringent, fruity, figgy, nutty, floral, smoky, and may more. Dutching only targets the bitter, astringent, sour and fruity undertones allowing the remaining ones to really showcase the chocolate.&#xD;&#xA;&#xD;&#xA;There is a bit of misinformation that floats amongst bakers that the pH of the cocoa can affect the leavening of the baked good. Many recipes will actually sternly suggest using either Dutched or natural cocoa depending. This makes sense since leavening is a sort of balancing act that involves both acids and bases. However, it has been experimentally shown that this does not actually occur, and baked goods made with both Dutched and natural cocoa powder showed no differences in leavening.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;So to actually address your questions. Again, no there isn't another name for Dutched cocoa, but it can't hurt to check for alkalized verbage. There is (should) also no additional ingredient that would identify a cocoa powder as Dutched. The key property it provides is simply chocolate flavor.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;This answer is adapted from the Jan. 1, 2005 Cook's Illustrated review of [cocoa powder](http://www.cooksillustrated.com/tastetests/overview.asp?docid=9942). Their results showed that without fail Dutched cocoa was voted superior to natural cocoa in every single blind taste test including: pudding, shortbread, devil's food cake, and hot chocolate (which was masked by a sippy-top so reviewers could not see the tell-tale color).&#xD;&#xA;&#xD;&#xA;If the cost doesn't make you do a double take (it's not really that expensive considering the quantity). I highly suggest you buy a 1 kg (2.2 lb) bag of [Callebaut Cocoa Powder](http://chocolatesource.com/products/detail.asp?selection=529&amp;section=10). This was the winner of the blind taste test performed by Cook's Illustrated. I must agree that it will change your baked goods for the better like you would not believe." />
  <row Id="29301" PostHistoryTypeId="5" PostId="13976" RevisionGUID="7631d23b-f6ab-4266-9363-e0f00e5c97ce" CreationDate="2011-04-12T03:54:45.920" UserId="1887" Comment="added 855 characters in body" Text="The Jewish dietary laws cover a wide variety of issues, from ingredient source (as in [gelatin][1]) to issues of mixing meat and dairy foods. Those interested in further information about the laws of keeping kosher are encouraged to visit [Jewish Life and Learning][2] as soon as it becomes available.&#xD;&#xA;&#xD;&#xA;A good general overview of what kosher means can be found in [What are the requirements for a dish to be kosher?][3]&#xD;&#xA;&#xD;&#xA;Because of the restriction in Kosher regulations on the mixing of milk products with meat products, there is often overlap with [tag:vegetarian] and [tag:vegan].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7491/is-gelatin-vegetarian&#xD;&#xA;  [2]: http://area51.stackexchange.com/proposals/22435/jewish-life-and-learning&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/7962/what-are-the-requirements-for-a-dish-to-be-kosher" />
  <row Id="29302" PostHistoryTypeId="24" PostId="13976" RevisionGUID="7631d23b-f6ab-4266-9363-e0f00e5c97ce" CreationDate="2011-04-12T03:54:45.920" Comment="Proposed by 1887 approved by 60 edit id of 111" />
  <row Id="29303" PostHistoryTypeId="5" PostId="13977" RevisionGUID="ae9f01b5-153d-4cef-8a5b-0878fe899be9" CreationDate="2011-04-12T03:54:49.103" UserId="1887" Comment="added 49 characters in body" Text="For questions related to the Jewish dietary laws." />
  <row Id="29304" PostHistoryTypeId="24" PostId="13977" RevisionGUID="ae9f01b5-153d-4cef-8a5b-0878fe899be9" CreationDate="2011-04-12T03:54:49.103" Comment="Proposed by 1887 approved by 60 edit id of 112" />
  <row Id="29305" PostHistoryTypeId="5" PostId="13975" RevisionGUID="a3d25357-c4ba-446c-af0d-af8c06c5741a" CreationDate="2011-04-12T03:54:56.980" UserId="1887" Comment="added 75 characters in body" Text="These questions refer to the fat and flour mixture used to thicken sauces. " />
  <row Id="29306" PostHistoryTypeId="24" PostId="13975" RevisionGUID="a3d25357-c4ba-446c-af0d-af8c06c5741a" CreationDate="2011-04-12T03:54:56.980" Comment="Proposed by 1887 approved by 60 edit id of 110" />
  <row Id="29307" PostHistoryTypeId="5" PostId="13974" RevisionGUID="ef412170-4628-472d-b5d9-adaff7b85e48" CreationDate="2011-04-12T03:54:59.820" UserId="1887" Comment="added 357 characters in body" Text="When flour is cooked in a fat, the resulting product can be used to thicken sauces. Questions in this category most often address variations on the proportions, technique tips, or problems in using the resulting roux. &#xD;&#xA;&#xD;&#xA;Often these questions compare the use of a roux to other thickening methods such as a cornstarch slurry (mix with water) or arrowroot. " />
  <row Id="29308" PostHistoryTypeId="24" PostId="13974" RevisionGUID="ef412170-4628-472d-b5d9-adaff7b85e48" CreationDate="2011-04-12T03:54:59.820" Comment="Proposed by 1887 approved by 60 edit id of 109" />
  <row Id="29309" PostHistoryTypeId="2" PostId="13979" RevisionGUID="692be643-60a0-4aff-93cf-3c9d84251f1e" CreationDate="2011-04-12T04:07:17.103" UserId="5670" Text="I do not know whether there is a difference in ingredients between natural and dutch cocoa, from what I've read I don't think so the difference occurs in the way its treated/processed.&#xD;&#xA;&#xD;&#xA;The acid that natural occurs in cocoa has been neutralised in dutch cocoa meaning it has a mild flavour and is less bitter whereas natural cocoa has intense flavour and is very bitter. They also react differently to rising agents, Baking powder is used with dutch cocoa and baking soda with natural cocoa. For this reason you can't simply switch one type of cocoa for another in a recipe as it will not rise. This has to do with the way acids react with alkali.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Check this link out it explains the difference between natural and dutch cocoa in greater details and also has information on how to substitute natural cocoa into recipes calling for dutch cocoa. http://www.joyofbaking.com/cocoa.html&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="29310" PostHistoryTypeId="2" PostId="13980" RevisionGUID="69fd5dd2-2aac-40da-87a4-18a45d4f8524" CreationDate="2011-04-12T04:28:32.677" UserId="5670" Text="There is apparently an english version however there are whole sections missing and it is poorly translated. You are far better off going with a different book or if you have the time taking up french. The Book I went with was Larousse Gastronomique which has been endorsed by Heston Blumenthal and Gordon Ramsay.&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/New-Larousse-Gastronomique-Hamlyn/dp/0600620425/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1302582324&amp;sr=1-3" />
  <row Id="29311" PostHistoryTypeId="2" PostId="13981" RevisionGUID="0f6ea2d0-32de-458a-aaa4-3c22708fe94c" CreationDate="2011-04-12T05:34:17.800" UserId="2679" Text="I've eaten __a lot__ of raw bacon in my time and I've never gotten sick." />
  <row Id="29312" PostHistoryTypeId="25" PostId="13973" RevisionGUID="e8e32f07-5e7b-481e-9e8d-e1a81462e260" CreationDate="2011-04-12T05:48:44.683" Comment="http://twitter.com/#!/StackCooking/status/57681537730215938" />
  <row Id="29313" PostHistoryTypeId="2" PostId="13982" RevisionGUID="8482d1b2-ff79-47ae-a1dd-4e8a388f4612" CreationDate="2011-04-12T08:58:13.027" UserId="5688" Text="Wikipedia lists &quot;grated yam&quot; as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? " />
  <row Id="29314" PostHistoryTypeId="1" PostId="13982" RevisionGUID="8482d1b2-ff79-47ae-a1dd-4e8a388f4612" CreationDate="2011-04-12T08:58:13.027" UserId="5688" Text="What is the &quot;grated yam&quot; in okonomiyaki?" />
  <row Id="29315" PostHistoryTypeId="3" PostId="13982" RevisionGUID="8482d1b2-ff79-47ae-a1dd-4e8a388f4612" CreationDate="2011-04-12T08:58:13.027" UserId="5688" Text="&lt;japanese-cuisine&gt;" />
  <row Id="29316" PostHistoryTypeId="2" PostId="13983" RevisionGUID="70b86743-db13-412a-868c-0fc552ade75f" CreationDate="2011-04-12T09:10:37.787" UserId="4580" Text="You had better searched a bit more on Wikipedia :)&#xD;&#xA;&#xD;&#xA;[Yam][1] is not the sweet potato most people know in the US, but a kind of root. For the preparation of okonomiyaki it doesn't really matter which one.&#xD;&#xA;&#xD;&#xA;I don't know where you can buy this, but I advice to ask in your grocerie store, market or specialized (in African of Asian food) shop.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Yam_%28vegetable%29" />
  <row Id="29317" PostHistoryTypeId="25" PostId="13982" RevisionGUID="33b488ac-7314-4da0-bad4-b736080b3a67" CreationDate="2011-04-12T11:48:44.830" Comment="http://twitter.com/#!/StackCooking/status/57772134788902912" />
  <row Id="29318" PostHistoryTypeId="2" PostId="13984" RevisionGUID="86cc404a-453f-40cc-b99f-cff4da8650e7" CreationDate="2011-04-12T12:09:57.930" UserId="3203" Text="It's called &quot;dutching&quot; or &quot;alkalinisation&quot;&#xD;&#xA;&#xD;&#xA;The cocoa (cacao in Dutch) beans are first roasted to remove the skins. The second roast and/or alkalinisation (using potassium carbonate) of the inner cocoa nibs is then ground to form the cocoa mass (liquor). The mass is then pressed to separate into 55% cake, and 45% fat (cocoa butter)&#xD;&#xA;&#xD;&#xA;Some of the main Dutch companies that make Dutch cocoa are ADM, Cargill (Gerkens Cacao), ECOM (Dutch Cacao), Loos Cacao, Duyvis Wiener - they are mostly in Zaandam. Other countries also make Dutch process cocoa&#xD;&#xA;&#xD;&#xA;The Netherlands process over 500,000 t of cocoa powder every year, about a third of the worlds supply. So if it's made in The Netherlands (Holland) it is most likely &quot;Dutch Process&quot;&#xD;&#xA;" />
  <row Id="29319" PostHistoryTypeId="2" PostId="13985" RevisionGUID="703b09c8-5fce-4b80-bb27-d4402e1c58b0" CreationDate="2011-04-12T12:56:15.747" UserId="5691" Text="I've just helped my wife roll out a large block of chocolate fondant icing but the texture of the icing seems wrong. It sort of looks dried out and has tiny wrinkles and creases in it. Is there any trick to fix up these defects and generally make it look a bit nicer?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="29320" PostHistoryTypeId="1" PostId="13985" RevisionGUID="703b09c8-5fce-4b80-bb27-d4402e1c58b0" CreationDate="2011-04-12T12:56:15.747" UserId="5691" Text="Is it possible to &quot;tidy up&quot; chocolate fondant?" />
  <row Id="29321" PostHistoryTypeId="3" PostId="13985" RevisionGUID="703b09c8-5fce-4b80-bb27-d4402e1c58b0" CreationDate="2011-04-12T12:56:15.747" UserId="5691" Text="&lt;icing&gt;&lt;texture&gt;" />
  <row Id="29322" PostHistoryTypeId="2" PostId="13986" RevisionGUID="def19894-4569-4261-a933-09186b773183" CreationDate="2011-04-12T13:27:43.490" UserId="4194" Text="Fondant must be kneaded like dough, until it's soft and smooth, before you roll it out. If you roll it out straight from the pack it will be too cold and stiff." />
  <row Id="29323" PostHistoryTypeId="2" PostId="13987" RevisionGUID="56bea154-4ad7-4102-bb88-1a92c8c87534" CreationDate="2011-04-12T13:46:10.940" UserId="1259" Text="I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up?&#xD;&#xA;&#xD;&#xA;&gt; Preserved Lemons&#xD;&#xA;&gt; &#xD;&#xA;&gt; Quarter lemons&lt;br/&gt; Cover completely&#xD;&#xA;&gt; with kosher salt&lt;br/&gt; Refridgerate one&#xD;&#xA;&gt; month&lt;br/&gt; To serve, remove pith,&#xD;&#xA;&gt; leaving just the rind. Chop and&#xD;&#xA;&gt; include in sauces, etc." />
  <row Id="29324" PostHistoryTypeId="1" PostId="13987" RevisionGUID="56bea154-4ad7-4102-bb88-1a92c8c87534" CreationDate="2011-04-12T13:46:10.940" UserId="1259" Text="Is there a way to speed up the process of making preserved lemons?" />
  <row Id="29325" PostHistoryTypeId="3" PostId="13987" RevisionGUID="56bea154-4ad7-4102-bb88-1a92c8c87534" CreationDate="2011-04-12T13:46:10.940" UserId="1259" Text="&lt;food-preservation&gt;&lt;lemon&gt;" />
  <row Id="29326" PostHistoryTypeId="2" PostId="13988" RevisionGUID="4d8c7dfc-5576-413a-92b2-4acb6ba89ac1" CreationDate="2011-04-12T14:05:17.040" UserId="15" Text="[It might be possible to Sulphur them][1], as with apricots or strawberries. I'm not sure what the 'preserved lemon' looks like at the end of how you've had them (dried, semi-dried, wet, etc); sulfuring results in semi-dried out fruit.&#xD;&#xA;&#xD;&#xA;**However** Sulphur dioxide is not always considered an [exmplar of][2] [healthy preservation][3]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sulfur_dioxide#As_a_preservative&#xD;&#xA;  [2]: http://www.sciencedaily.com/articles/s/sulfur_dioxide.htm&#xD;&#xA;  [3]: http://altmedangel.com/additive.htm" />
  <row Id="29329" PostHistoryTypeId="6" PostId="13973" RevisionGUID="a4206067-733c-4266-b376-75e3c48ff3cc" CreationDate="2011-04-12T14:24:26.613" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;ingredient-selection&gt;&lt;cocoa&gt;" />
  <row Id="29330" PostHistoryTypeId="2" PostId="13989" RevisionGUID="b078b12f-805e-494a-8e21-99e4affdffc3" CreationDate="2011-04-12T14:36:43.450" UserId="41" Text="Use this tag for questions about any kind of vegetable, or about vegetables in general.&#xD;&#xA;&#xD;&#xA;Recommended especially for questions about broad classes of vegetables; most questions about a specific vegetable should include the specific vegetable tag, e.g. [tag:potatoes], although the [tag:vegetables] tag may still be used in these cases." />
  <row Id="29331" PostHistoryTypeId="2" PostId="13990" RevisionGUID="4d7ed0f9-26ae-48dc-ad2d-c4d78ce2e3d7" CreationDate="2011-04-12T14:36:43.450" UserId="41" Text="From the humblest pea to the immensest squash." />
  <row Id="29332" PostHistoryTypeId="2" PostId="13991" RevisionGUID="f779b402-3d07-4775-9aa4-5714677249fc" CreationDate="2011-04-12T14:45:58.450" UserId="41" Text="If you have a question about:&#xD;&#xA;&#xD;&#xA;  * Whether or not a particular food can be frozen safely;&#xD;&#xA;  * How freezing can affect the quality of a food;&#xD;&#xA;  * How to prevent ice crystals, freezer burn, or other issues associated with a frozen food;&#xD;&#xA;  * How to correctly prepare a food for freezing;&#xD;&#xA;  * ...or any other question specifically related to storing food in a freezer&#xD;&#xA;&#xD;&#xA;...then this tag is for you.&#xD;&#xA;&#xD;&#xA;Do **not** use this tag for questions about pre-frozen foods (i.e. purchased frozen) unless the question is specifically about the subsequent storage of those foods.&#xD;&#xA;&#xD;&#xA;If your question is about *defrosting* a frozen food, use the [tag:defrosting] tag instead.&#xD;&#xA;&#xD;&#xA;If you are concerned with the safety (as opposed to quality) of a frozen item, consider including the [tag:food-safety] tag in addition to [tag:freezing]." />
  <row Id="29333" PostHistoryTypeId="2" PostId="13992" RevisionGUID="9deba9d4-2614-4e87-87f0-c8ed064ba35b" CreationDate="2011-04-12T14:45:58.450" UserId="41" Text="Methods, techniques, and quality/safety concerns around the freezing of various foods." />
  <row Id="29334" PostHistoryTypeId="25" PostId="13987" RevisionGUID="edcd095b-b9a2-4b26-a1ee-9bd9a2b94795" CreationDate="2011-04-12T14:48:44.760" Comment="http://twitter.com/#!/StackCooking/status/57817433544736768" />
  <row Id="29335" PostHistoryTypeId="2" PostId="13993" RevisionGUID="2c16b28c-b454-4c87-9d5d-4e19e4413540" CreationDate="2011-04-12T15:01:48.860" UserId="2041" Text="I agree with both rumtscho and James Barrie on some points.  First off, modern bacon that is &quot;smoked&quot; just might ONLY have smoke ADDED as a flavoring and not &quot;be&quot; smoked, OR not smoked for as long a period of time.  While adding salt and chemical preservatives will enhance the shelf life it will not inherently kill ALL bacteria (see below for more detail/effects).&#xD;&#xA;&#xD;&#xA;One other difference from &quot;modern&quot; and &quot;historical&quot; pork products, including bacon but also extended to other products is the method of the production.  Modern pork is typically raised on clean(er) food sources and you don't see &quot;toss the household garbage into the pig pen&quot; or pigs roaming the streets picking up food (at least typically).  These &quot;older&quot; feed sources might still exist in some areas, even in modern pork.  I point this out because certain parasites can and DO exist in modern pork, but are MUCH reduced compared to prior.  That being said, unless you KNOW the source, you cannot be sure, and there still exists that possibility of those parasites which heat will kill.  This is one of the reasons why pork is cooked more thoroughly than other meats such as those from cattle, sheep, goats or other grazers which tend to NOT eat those items.&#xD;&#xA;&#xD;&#xA;Historically cured meats (bacon, ham etc) also reduced the moisture contents of those meats - thus the smoking process desiccated those parasites, and reduced the bacterial &quot;friendliness&quot; of the product - along with the salt, sugar, smoke which were/are added during processing.  Note that smoking in a traditional manner (smokehouse) will also slightly raise the temperature of the product as well for a period of time longer than most cooking, but not as MUCH as cooking - and longer than a process which would simply be used to impart flavor.&#xD;&#xA;&#xD;&#xA;One other note - smoking (not adding smoke flavoring, the actual process) will also tend to dry out/seal the outer layer making it less &quot;available&quot; for penetration of contaminants such as bacteria, which along with the increased salt in the outer layers also helps.&#xD;&#xA;&#xD;&#xA;If you purchase a product, and it is refrigerated, be prepared to cook it.  If it is not refrigerated, it might be &quot;safe&quot; to eat but not as tender as cooked.&#xD;&#xA;&#xD;&#xA;Bottom line (for me at least) is I never eat meat raw unless I personally prepared it including actually raising the animal MYSELF and processing it.&#xD;&#xA;&#xD;&#xA;As for the cooking process, as others have noted, in meats, cooking will also break down the connective tissues making it more palatable and easier to chew.&#xD;&#xA;" />
  <row Id="29340" PostHistoryTypeId="6" PostId="4220" RevisionGUID="01294e0f-1f4c-4a6e-bc2d-fc86815ff3d8" CreationDate="2011-04-12T16:31:08.563" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;pasta&quot;" Text="&lt;meat&gt;&lt;pasta&gt;&lt;meatballs&gt;" />
  <row Id="29341" PostHistoryTypeId="6" PostId="4495" RevisionGUID="c1a627af-d600-4d9f-9ce7-c8a0cb3d244e" CreationDate="2011-04-12T16:31:54.727" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;potatoes&gt;" />
  <row Id="29342" PostHistoryTypeId="6" PostId="5815" RevisionGUID="b7eb0755-7ff4-4394-8b6c-1e2eafbafabe" CreationDate="2011-04-12T16:33:19.920" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;frying pan&quot;" Text="&lt;cookware&gt;&lt;frying-pan&gt;" />
  <row Id="29344" PostHistoryTypeId="2" PostId="13995" RevisionGUID="a7920975-7a9e-4baa-86b9-69a2d144a957" CreationDate="2011-04-12T16:57:47.120" UserId="5693" Text="I've not tried preserving lemons myself, but I wonder if using a [dehydrator][1] would speed up your process? If you try this, you might find that because the dehydrator and the salt will be competing to dry out the lemon pieces, you might need a different quantity of salt than you'd normally use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Food_dehydrator" />
  <row Id="29346" PostHistoryTypeId="2" PostId="13996" RevisionGUID="5fc94e3c-2476-4c2b-b519-8bb77a583e02" CreationDate="2011-04-12T17:28:31.223" UserId="1236" Text="I've been experimenting with &quot;uncommon&quot; vegetables (in the US) and have recently fallen in love with [long beans][1], which I buy at my local Korean market.  Because of their length, I'm able to grill them, and the taste is delicious.  &#xD;&#xA;&#xD;&#xA;I put them perpendicular to the grates (I have a typical three-burner propane grill), and the problem comes when I try to flip/rotate them so they char evenly on all sides.  Turning them (by kind of pushing them with the tongs or spatula so they roll) isn't very effective unless I try to do them one or two at a time, and I cook in large batches.  Flipping them by picking up with the tongs is also somewhat ineffective; because of their inconsistent length I often have some ends fall under the grate and burn as I try to lay them back onto the grate.  I can correct this individually, but I'm looking for efficiency.&#xD;&#xA;&#xD;&#xA;I realize I could probably pick up both ends at the same time with two sets of tongs, but I don't know that I have the dexterity needed to flip from that point.  Also, this is only very effective if the beans are similar lengths, otherwise they'd fall from one end and I'd have the same problem as before.&#xD;&#xA;&#xD;&#xA;One recipe I found suggested tying them in small bunches with cooking twine or scallions.  This makes a lot of sense to me, but I have neither on hand right now.  So, my questions:&#xD;&#xA;&#xD;&#xA; - If I were to use cooking twine, what would keep it from burning?  Should I soak it?  With direct flame like this I would expect the twine to catch on fire easily, is that an incorrect assumption?&#xD;&#xA; - What makes cooking twine special?  Is it just because it frays less than normal twine, or is there something that makes it food-safe?  Could I use, for example, braided nylon rope, or another type of string or rope that I might have in my garage?  Why or why not?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.harvestwizard.com/Chinese_long_beanR.jpg" />
  <row Id="29347" PostHistoryTypeId="1" PostId="13996" RevisionGUID="5fc94e3c-2476-4c2b-b519-8bb77a583e02" CreationDate="2011-04-12T17:28:31.223" UserId="1236" Text="Grilling long beans, and a substitute for cooking twine" />
  <row Id="29348" PostHistoryTypeId="3" PostId="13996" RevisionGUID="5fc94e3c-2476-4c2b-b519-8bb77a583e02" CreationDate="2011-04-12T17:28:31.223" UserId="1236" Text="&lt;vegetables&gt;&lt;grilling&gt;&lt;beans&gt;" />
  <row Id="29349" PostHistoryTypeId="5" PostId="13987" RevisionGUID="58e516f9-f6b3-48ff-8650-2ab0344741ba" CreationDate="2011-04-12T17:28:44.040" UserId="1259" Comment="added 254 characters in body; edited body" Text="I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up?&#xD;&#xA;&#xD;&#xA;&gt; Preserved Lemons&#xD;&#xA;&gt; &#xD;&#xA;&gt; Quarter lemons&lt;br/&gt; Cover completely&#xD;&#xA;&gt; with kosher salt&lt;br/&gt; Refridgerate one&#xD;&#xA;&gt; month&lt;br/&gt; To serve, remove pith,&#xD;&#xA;&gt; leaving just the rind. Chop and&#xD;&#xA;&gt; include in sauces, etc.&#xD;&#xA;&#xD;&#xA;Based on the first two answers, it's worth noting that the end result here is not dry. Since the lemons still have their juice, they soak / cure / marinate in a wet medium. They soften a bit and the flavor mellows significantly, but they do not dry. " />
  <row Id="29350" PostHistoryTypeId="5" PostId="2079" RevisionGUID="b6a39bbd-1893-47da-b6e9-bd91a6878679" CreationDate="2011-04-12T17:44:44.267" UserId="1685" Comment="Modified so that question is about brining method (better fitting answer) and less of a recipe request.  " Text="Last time I brined, the ribs came out ridiculously salty.  Can someone provide me with a good brining method?" />
  <row Id="29351" PostHistoryTypeId="4" PostId="2079" RevisionGUID="b6a39bbd-1893-47da-b6e9-bd91a6878679" CreationDate="2011-04-12T17:44:44.267" UserId="1685" Comment="Modified so that question is about brining method (better fitting answer) and less of a recipe request.  " Text="How to avoid ridiculously salty results when brining?  " />
  <row Id="29352" PostHistoryTypeId="24" PostId="2079" RevisionGUID="b6a39bbd-1893-47da-b6e9-bd91a6878679" CreationDate="2011-04-12T17:44:44.267" Comment="Proposed by 1685 approved by 1259 edit id of 113" />
  <row Id="29353" PostHistoryTypeId="25" PostId="13985" RevisionGUID="27eaab57-2b5c-4aaf-9b91-5ac1649fdd3c" CreationDate="2011-04-12T17:48:44.723" Comment="http://twitter.com/#!/StackCooking/status/57862730878693376" />
  <row Id="29354" PostHistoryTypeId="2" PostId="13997" RevisionGUID="adef498b-d28e-4909-b02c-81911c227d04" CreationDate="2011-04-12T18:23:29.083" UserDisplayName="daniel" Text="NO--I cannot emphasize this enough--you CANNOT use nylon rope (or any other random rope you have laying around, unless you can be guaranteed that it is 100% cotton or hemp)! It will melt all over your food. Cooking twine is generally, if memory serves, pure cotton and thus safe (though perhaps not tasty) to eat.&#xD;&#xA;&#xD;&#xA;Tying your beans in bundles would be counterproductive; only the outer beans would cook. Unless you did some sort of weaving thing like a bamboo mat, at which point I would have to question whether the extra work actually saved you any time.&#xD;&#xA;&#xD;&#xA;The mistake that most people make when grilling long skinny things is, as you say, to roll them. Or to flip them as though they were bigger objects. The trick is to turn them from their ends, so it's just a matter of grabbing the end--straight on, parallel to the bean--with your tongs, twist your wrist, move on to the next one. " />
  <row Id="29355" PostHistoryTypeId="2" PostId="13998" RevisionGUID="802e2eef-3f52-44ed-8ec7-91878050ad4d" CreationDate="2011-04-12T18:28:23.027" UserDisplayName="daniel" Text="Thomas Keller, in Ad Hoc At Home, says twenty minutes from seasoning to pan. I see no reason to dispute this." />
  <row Id="29356" PostHistoryTypeId="2" PostId="13999" RevisionGUID="1f303c5c-d29f-4bf2-9bdc-1bbd3ccfb13e" CreationDate="2011-04-12T18:33:06.743" UserId="5696" Text="Baking powder is like a fast-acting yeast; it is used to infuse air into baking mixtures by way of carbon dioxide bubbles, created by a base reacting to an acid. Baking power is made of three different parts:&#xD;&#xA;&#xD;&#xA; 1. An acid &#xD;&#xA; 2. A base &#xD;&#xA; 3. A filler&#xD;&#xA;&#xD;&#xA;All three need to be dry powders that can be mixed together, common ingredients are cream of tartar (acid), baking soda (base) and corn starch (filler). The role of the acid and the base are to combine together to produce carbon dioxide bubbles when reacting with water or other liquids. The filler helps keep the baking powder dry, so that it remains free-flowing and so that the base and acid don't get moist and interact in the container. &#xD;&#xA;&#xD;&#xA;Resources:&#xD;&#xA;&#xD;&#xA; - This article explains the reaction process in further detail: http://recipes.howstuffworks.com/tools-and-techniques/baking-powder.htm&#xD;&#xA; - This piece  provides further insight on different types of baking powder, it's history, substitutes, etc.: http://m.cooksinfo.com/edible.nsf/MobilePages/baking-powder" />
  <row Id="29357" PostHistoryTypeId="2" PostId="14000" RevisionGUID="3b928364-59da-47cf-bcbd-abf4be1f3cea" CreationDate="2011-04-12T18:54:01.233" UserId="5696" Text="Have you tried a [vegetable grilling tray][1] or basket? These are super convenient, make it much easier to manage/turn beans (or any veggies) on the grill, and keep them from falling into the BBQ.&#xD;&#xA;&#xD;&#xA;As for your questions regarding cooking twine... &#xD;&#xA;&#xD;&#xA; 1. Do soak the twine in water before putting it on the grill. This will prevent the twine from burning.&#xD;&#xA; 2. &quot;The string used for kitchen twine is almost always made from linen or cotton, never plastic or other synthetic material such as polyester or nylon. Kitchen twine *must* be a non-toxic food grade material, since it will be in such close contact with raw foods. Synthetic yarns and twines would either melt under the heat or leech dangerous chemicals into the food.&quot; (Source: http://www.wisegeek.com/what-is-kitchen-twine.htm)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Non-stick-Grilling-Tray-Vegetables-Shrimp/dp/B003JCUA4W" />
  <row Id="29358" PostHistoryTypeId="2" PostId="14001" RevisionGUID="d43dfc73-1d34-40a0-bcba-6feb1dc497eb" CreationDate="2011-04-12T18:57:25.680" UserId="2832" Text="Why not just use a vegetable basket, or something similar? (for example: http://www.ajmadison.com/cgi-bin/ajmadison/6434.html?mv_pc=fr&amp;utm_source=google&amp;utm_medium=base -- there are many options that are much cheaper than this) Then you can move your veggies around to your heart's content, without fear of losing any to the flame.&#xD;&#xA;&#xD;&#xA;Even if you find some food-safe twine, that seems like an awful lot of prep work, especially when a $10-20 item will save you all of that effort." />
  <row Id="29359" PostHistoryTypeId="2" PostId="14002" RevisionGUID="4850782b-0694-44ba-97cf-31333d17af8c" CreationDate="2011-04-12T19:00:07.623" UserId="5696" Text="I LOVE drunken noodles from Thai food restaurants, but am never able to find those wide, thin noodles in the markets and don't know what they're called to ask. Also, what sauce is used in drunken noodles? I assume there is some type of alcohol in it, but am not sure what.&#xD;&#xA;&#xD;&#xA;So, my questions are:&#xD;&#xA;&#xD;&#xA; 1. What are the wide, thin noodles called that are served in Thai &quot;drunken noodle&quot; dishes?&#xD;&#xA; 2. What's in the Thai &quot;drunken noodle&quot; sauce?&#xD;&#xA;&#xD;&#xA; " />
  <row Id="29360" PostHistoryTypeId="1" PostId="14002" RevisionGUID="4850782b-0694-44ba-97cf-31333d17af8c" CreationDate="2011-04-12T19:00:07.623" UserId="5696" Text="What type of noodle and sauce is used to making Thai Drunken Noodles?" />
  <row Id="29361" PostHistoryTypeId="3" PostId="14002" RevisionGUID="4850782b-0694-44ba-97cf-31333d17af8c" CreationDate="2011-04-12T19:00:07.623" UserId="5696" Text="&lt;sauce&gt;&lt;noodles&gt;&lt;thai-cuisine&gt;" />
  <row Id="29362" PostHistoryTypeId="5" PostId="4708" RevisionGUID="b09fb09e-27c2-4c65-98ed-4e69de4dfc13" CreationDate="2011-04-12T19:08:40.200" UserId="177" Comment="added 2 characters in body; edited title" Text="I heard that there is a way to cook a paper dishes in a dishwasher - any techniques, tips??" />
  <row Id="29363" PostHistoryTypeId="4" PostId="4708" RevisionGUID="b09fb09e-27c2-4c65-98ed-4e69de4dfc13" CreationDate="2011-04-12T19:08:40.200" UserId="177" Comment="added 2 characters in body; edited title" Text="Is it possible to cook a paper dish in a dishwasher?" />
  <row Id="29364" PostHistoryTypeId="5" PostId="6574" RevisionGUID="eddeb8d0-ac24-4c0c-96ff-5d837cc0307c" CreationDate="2011-04-12T19:09:29.653" UserId="177" Comment="added 26 characters in body; edited title" Text="I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a &quot;crunch&quot; effect - I've never eaten raw corn and was wondering if it was safe.  I'm guessing hard to digest at the least....will it show up on my poo?" />
  <row Id="29365" PostHistoryTypeId="4" PostId="6574" RevisionGUID="eddeb8d0-ac24-4c0c-96ff-5d837cc0307c" CreationDate="2011-04-12T19:09:29.653" UserId="177" Comment="added 26 characters in body; edited title" Text="Is it safe to eat Raw Candy Corn?" />
  <row Id="29366" PostHistoryTypeId="2" PostId="14003" RevisionGUID="e9eb8366-fb40-416b-9b0e-9b1c72501b97" CreationDate="2011-04-12T19:26:17.083" UserId="4194" Text="1. They are simply wide rice noodles.&#xD;&#xA;2. Fish sauce (nam pla), soy sauce, sugar, chilli, garlic, thai basil.&#xD;&#xA;&#xD;&#xA;There are any number of recipes online." />
  <row Id="29367" PostHistoryTypeId="5" PostId="4708" RevisionGUID="630e7d3c-a556-4bca-8775-f154cd97e09d" CreationDate="2011-04-12T20:01:57.850" UserId="1259" Comment="deleted 2 characters in body; edited title" Text="I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??" />
  <row Id="29368" PostHistoryTypeId="4" PostId="4708" RevisionGUID="630e7d3c-a556-4bca-8775-f154cd97e09d" CreationDate="2011-04-12T20:01:57.850" UserId="1259" Comment="deleted 2 characters in body; edited title" Text="Is it possible to cook a whole fish in a dishwasher?" />
  <row Id="29369" PostHistoryTypeId="2" PostId="14004" RevisionGUID="40849d1b-6745-463a-9c1e-f807d264921a" CreationDate="2011-04-12T20:14:03.903" UserId="5600" Text="You could always invest in some newfangled [reusable silicone cooking twine][1] (a set should cost you around $10).  The silicone twine should hold up to temperatures well in excess of what your propane grill is capable of producing.  There are even flame-proof [metal versions][2] designed specifically for grilling.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thefoodloop.com/&#xD;&#xA;  [2]: http://www.fusionbrands.com/index.php?main_page=product_info&amp;zenid=8dveni8a7oeomp4d6ku2hm7e77&amp;products_id=190" />
  <row Id="29370" PostHistoryTypeId="2" PostId="14005" RevisionGUID="74e4788c-6c9f-439c-8d90-1b5f5beb4caf" CreationDate="2011-04-12T20:40:03.823" UserId="5600" Text="What you are seeing is almost certainly a form of [firescale][1], and it should be completely harmless.  If the discoloration bothers you, you can try to remove it using the aforementioned Barkeeper's friend or a mixture of boric acid and denatured alcohol (which are non-toxic).&#xD;&#xA;&#xD;&#xA;With regard to cooling off the pan, you should never put a hot, empty pan into a cold, wet sink: The temperature change can cause the pan to warp.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Firescale" />
  <row Id="29371" PostHistoryTypeId="25" PostId="14002" RevisionGUID="58783ba2-4918-42bf-8763-e4dd6870c009" CreationDate="2011-04-12T20:48:45.123" Comment="http://twitter.com/#!/StackCooking/status/57908031207383040" />
  <row Id="29372" PostHistoryTypeId="8" PostId="6574" RevisionGUID="7e7f0d5c-ec0c-4d1d-b427-075af3893390" CreationDate="2011-04-12T20:53:34.567" UserId="1259" Comment="Rollback to [d154eca7-1334-412d-9393-09737f5b999a]" Text="I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a &quot;crunch&quot; effect - I've never eaten raw corn and was wondering if it was safe.  I'm guessing hard to digest at the least...." />
  <row Id="29373" PostHistoryTypeId="7" PostId="6574" RevisionGUID="7e7f0d5c-ec0c-4d1d-b427-075af3893390" CreationDate="2011-04-12T20:53:34.567" UserId="1259" Comment="Rollback to [d154eca7-1334-412d-9393-09737f5b999a]" Text="Is it safe to eat Raw Corn?" />
  <row Id="29374" PostHistoryTypeId="2" PostId="14006" RevisionGUID="1f3f4446-543c-41fd-bef8-a6be42ad4abf" CreationDate="2011-04-12T21:16:34.027" UserId="4638" Text="In Germany, everybody knows that asparagus is &quot;the king of vegetables&quot;, especially the white variety. When the season starts, there is an asparagus craze, spilling over to unexpected areas like fashion advertising. It costs more than the other vegetables at the supermarket - you seldom see it for less than 6 euro per kilogram - and yet people buy so much of it that late shoppers often only see the empty box under the price label. My coworkers grumble about &quot;not enough variety&quot; when the canteen has pork steaks two days in a row, but when there's asparagus, they can eat it everyday for a week. One of them doesn't ever touch vegetables unless they've spent time in a can, and is unhappy when he discovers that the canteen has smuggled fruit pieces in the dessert, but he happily eats the asparagus as a main dish. &#xD;&#xA;&#xD;&#xA;Don't get me wrong, I like asparagus. The flavor is almost too delicate to eat it as a main dish, but it has some interesting uses. But I've always wondered why it is supposed to be so much better than any other vegetable. Historically, it could make sense that it tastes better than the potatoes, turnips and cabbage which thrive in the German climate. But my generation has been raised on imported tomatoes, bell peppers and champignons. And given that it is much more sensitive to improper cooking techniques - and let's be honest, many housewives/husbands tend to overcook everything - the vast majority of people is probably eating asparagus which tastes far from the optimal. Add to that the &quot;hollandaise&quot; from the tetra pak, and it is really nothing special. Oh yes, nobody is ever thinking that you could have any variation with asparagus. It automatically means hollandaise (or an imitation of it). Often, there is some ham with that, too. &#xD;&#xA;&#xD;&#xA;I was wondering if this cult of the asparagus is common to other cuisines, or a typical German phenomenon. Also, are there any proven reasons for its enormous popularity? (It would be nice if you could support them with evidence). " />
  <row Id="29375" PostHistoryTypeId="1" PostId="14006" RevisionGUID="1f3f4446-543c-41fd-bef8-a6be42ad4abf" CreationDate="2011-04-12T21:16:34.027" UserId="4638" Text="Is asparagus generally recognized as the best vegetable, and why?" />
  <row Id="29376" PostHistoryTypeId="3" PostId="14006" RevisionGUID="1f3f4446-543c-41fd-bef8-a6be42ad4abf" CreationDate="2011-04-12T21:16:34.027" UserId="4638" Text="&lt;vegetables&gt;&lt;cultural-difference&gt;&lt;asparagus&gt;" />
  <row Id="29377" PostHistoryTypeId="2" PostId="14007" RevisionGUID="df512a9e-74cd-4596-aa56-f0509b6b6d6c" CreationDate="2011-04-13T03:08:50.520" UserId="986" Text="My girlfriend and I were talking about the summer produce season approaching and hit on the idea of canning sous-vide. That is, rather than sterilizing by high heat for a short amount of time, you could sterilize with low heat for a large amount of time with a sous-vide setup. Particularly in the case of vegetables, which don't start to cook much until around 170 degrees, we thought that if we could use a lower-temperature process for a day or so we could can pickles and jams without having to boil them half to death. So: why is this stupid?" />
  <row Id="29378" PostHistoryTypeId="1" PostId="14007" RevisionGUID="df512a9e-74cd-4596-aa56-f0509b6b6d6c" CreationDate="2011-04-13T03:08:50.520" UserId="986" Text="Can I can sous-vide?" />
  <row Id="29379" PostHistoryTypeId="3" PostId="14007" RevisionGUID="df512a9e-74cd-4596-aa56-f0509b6b6d6c" CreationDate="2011-04-13T03:08:50.520" UserId="986" Text="&lt;vegetables&gt;&lt;food-preservation&gt;&lt;sous-vide&gt;&lt;canning&gt;" />
  <row Id="29380" PostHistoryTypeId="2" PostId="14008" RevisionGUID="be0ed07d-5224-4f69-95fb-b51064080086" CreationDate="2011-04-13T03:39:21.987" UserId="2001" Text="Here is why it's stupid:&#xD;&#xA;&#xD;&#xA; 1. Sous-vide doesn't get hot enough to kill botulism spores. Low acid foods will be very dangerous.&#xD;&#xA; 2. Boiling is required for a strong seal on canning jars.&#xD;&#xA; 3. All pectin jellies I have seen require boiling to set.&#xD;&#xA;&#xD;&#xA;High acid recipes often call for processing in a water bath for a mere 10 minutes to seal the lids. Recipes that don't call for the water bath universally call for the product to be refrigerated.&#xD;&#xA;&#xD;&#xA;Perhaps high acid foods could be vacuum sealed instead of bottled and pasteurized. It seems feasible but this is not the sort of thing you should experiment with. The failure conditions are catastrophic." />
  <row Id="29382" PostHistoryTypeId="2" PostId="14010" RevisionGUID="f771c161-b408-46fc-95b1-67d40277e296" CreationDate="2011-04-13T03:45:30.170" UserId="3630" Text="Asparagus is delicious! In North America it is certainly not the phenomenon that it is in parts of Europe, but its popularity is on the rise (I worked in a grocery store for many years....). We have only been getting the white variety (which is just the green variety grown with soil mounded over it so it is never exposed to sunlight) for the last few years.  North American palettes are finally starting to move past meat and potatoes (not that there is anything wrong with meat and potatoes, mind you). &#xD;&#xA;&#xD;&#xA;I certainly recognize it as the best vegetable. I have found that people that say they don't like the taste (like my wife) are quickly converted once they get to taste it properly prepared (and not cooked too hell and back).&#xD;&#xA;&#xD;&#xA;Sorry for the double post. Meant to edit the original, not sure why it went double." />
  <row Id="29384" PostHistoryTypeId="2" PostId="14011" RevisionGUID="af58089d-91ed-4ee4-92cd-f4d1d80d5fa7" CreationDate="2011-04-13T04:25:14.213" UserId="3469" Text="I've never heard of asparagus being &quot;the king of vegetables&quot;. This [article][1] (and the articles that preceded it) may cast some light on why asparagus is not so commonly eaten. According to the article, &quot;*This allergy is well-known in Germany, especially when dealing with young asparagus shoots*.&quot;&#xD;&#xA;&#xD;&#xA;Here is a quote from the first [article][2] in the series: &quot;*Now when some of us eat asparagus, shortly afterwards our urine smells very stinky, something like rotten or boiled cabbage, or even ammonia. But not all of us can generate, or make, this odour.&#xD;&#xA;Now here's something surprising. Not everybody can detect, or smell, this odour.*&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.abc.net.au/science/articles/2011/04/12/3189034.htm?site=science/greatmomentsinscience&amp;topic=latest&#xD;&#xA;  [2]: http://www.abc.net.au/science/articles/2011/03/29/3176552.htm?site=science/greatmomentsinscience&amp;topic=latest" />
  <row Id="29385" PostHistoryTypeId="25" PostId="14007" RevisionGUID="918e7505-15b3-42da-95dd-f00f0a869a47" CreationDate="2011-04-13T05:48:45.710" Comment="http://twitter.com/#!/StackCooking/status/58043929584603136" />
  <row Id="29386" PostHistoryTypeId="5" PostId="13983" RevisionGUID="02c27cea-33c3-418c-b719-80cf61f5cd45" CreationDate="2011-04-13T05:49:06.280" UserId="1320" Comment="Fix typos." Text="You should have searched a bit more on Wikipedia :)&#xD;&#xA;&#xD;&#xA;[Yam][1] is not the sweet potato most people know in the US, but a kind of root. For the preparation of okonomiyaki it doesn't really matter which one.&#xD;&#xA;&#xD;&#xA;I don't know where you can buy this, but my advise is to ask in your grocery store, market or specialized (African or Asian food) shop.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Yam_%28vegetable%29" />
  <row Id="29387" PostHistoryTypeId="24" PostId="13983" RevisionGUID="02c27cea-33c3-418c-b719-80cf61f5cd45" CreationDate="2011-04-13T05:49:06.280" Comment="Proposed by 1320 approved by 60 edit id of 114" />
  <row Id="29389" PostHistoryTypeId="25" PostId="14006" RevisionGUID="88d908a9-37e0-473c-b476-e0b90dc638c4" CreationDate="2011-04-13T11:48:45.687" Comment="http://twitter.com/#!/StackCooking/status/58134525712142336" />
  <row Id="29390" PostHistoryTypeId="2" PostId="14012" RevisionGUID="30aa3d14-7cf9-4034-9f43-6835f5d61664" CreationDate="2011-04-13T11:56:04.563" UserId="5705" Text="how will you control sugar caramelization?" />
  <row Id="29391" PostHistoryTypeId="1" PostId="14012" RevisionGUID="30aa3d14-7cf9-4034-9f43-6835f5d61664" CreationDate="2011-04-13T11:56:04.563" UserId="5705" Text="how would you control caramelization in sugar confectionary" />
  <row Id="29392" PostHistoryTypeId="3" PostId="14012" RevisionGUID="30aa3d14-7cf9-4034-9f43-6835f5d61664" CreationDate="2011-04-13T11:56:04.563" UserId="5705" Text="&lt;food-science&gt;" />
  <row Id="29393" PostHistoryTypeId="2" PostId="14013" RevisionGUID="d5cf63f6-acd4-4837-83ac-62a13278dd08" CreationDate="2011-04-13T12:23:09.460" UserId="4638" Text="I am not sure what your specific problem is, so here is some general advice on making candy and caramel. &#xD;&#xA;&#xD;&#xA;As for control, the normal method is to control it with a thermometer. (They are even called &quot;candy thermometers&quot;). The thermometer should have a very fast reaction time, and be capable of measuring in fractions of grades (one digit after the decimal point is enough even for Celsius measurements). &#xD;&#xA;&#xD;&#xA;You should also have a source of heat which is as responsive as possible. Induction and gas work best. If using resistive electricity, be prepared to yank the pan away from the heat a degree or two before the temperature limit is reached (you must calculate some carryover: The heat from the pan will continue to heat up the syrup even after the source of heat has been removed. Expect more carryover from copper core than pure steel, and more from steel than from aluminum). &#xD;&#xA;&#xD;&#xA;The caramelization of pure sucrose begins at around 160°C, but if you mixed in other types of sugar, it is different. For any type of suger, with rising time and rising temperature, you get a darker, less sweet caramel. It is up to you which kind you want, but the very light kinds don't have the complex aroma of the middle hued ones, and the very dark ones are somewhat harsh. &#xD;&#xA;&#xD;&#xA;There are charts for the stages of sugar syrup (threads, soft ball, etc) and the corresponding temperatures. They determine not only the degree of caramelization, but also the hardness of the finished candy. It is easy to find an English language one with Google, try [this one][1]. A bit of search should turn up some which contain photographies of the candy instead of penciled illustrations. Use such a chart when making candy, you need it. &#xD;&#xA;&#xD;&#xA;Another variable in candy comes with your ingredients. Acids will soften caramel. Enough of them will keep it liquid. Milk and cream will soften it too. Pay attention to when and how you are adding them. If you let dairy products sit in the pan for too long, they'll develop their own scalded milk flavor. Also, don't add cold liquids to hot caramel, it will seize up. &#xD;&#xA;&#xD;&#xA;That's about it, if you can point out specific problems you are having, it will be easier to help you. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baking911.com/candy/chart.htm" />
  <row Id="29394" PostHistoryTypeId="5" PostId="14006" RevisionGUID="aa8bbe47-01ce-4a1b-8107-8e20f668ad99" CreationDate="2011-04-13T12:59:09.113" UserId="4638" Comment="Added evidence for the craze" Text="In Germany, everybody knows that asparagus is &quot;the king of vegetables&quot;, especially the white variety. When the season starts, there is an asparagus craze, spilling over to unexpected areas like fashion advertising. It costs more than the other vegetables at the supermarket - you seldom see it for less than 6 euro per kilogram - and yet people buy so much of it that late shoppers often only see the empty box under the price label. My coworkers grumble about &quot;not enough variety&quot; when the canteen has pork steaks two days in a row, but when there's asparagus, they can eat it everyday for a week. One of them doesn't ever touch vegetables unless they've spent time in a can, and is unhappy when he discovers that the canteen has smuggled fruit pieces in the dessert, but he happily eats the asparagus as a main dish. &#xD;&#xA;&#xD;&#xA;A typical example of its celebration by the press: I opened chefkoch.de, a large source for user published recipes which also has editorial articles. Of course, there was a recent [article][1] about asparagus (happens every April in most culinary publications). It had the noble goal of reminding Germans that there is green asparagus too, not only white, and that the green one can be eaten in other ways beside boiled and combined with hollandaise (that's literally what it says). It starts with the words: &#xD;&#xA;&#xD;&#xA;&gt; The spring is here and brough the universally loved asparagus time! Asparagus is the most liked of all vegetables and is rightfully called &quot;royal vegetable&quot;.&#xD;&#xA;&#xD;&#xA;And that's how about every asparagus article I've come across reads. &#xD;&#xA;&#xD;&#xA;Don't get me wrong, I like asparagus. The flavor is almost too delicate to eat it as a main dish, but it has some interesting uses. But I've always wondered why it is supposed to be so much better than any other vegetable. Historically, it could make sense that it tastes better than the potatoes, turnips and cabbage which thrive in the German climate. But my generation has been raised on imported tomatoes, bell peppers and champignons. And given that it is much more sensitive to improper cooking techniques - and let's be honest, many housewives/husbands tend to overcook everything - the vast majority of people is probably eating asparagus which tastes far from the optimal. Add to that the &quot;hollandaise&quot; from the tetra pak, and it is really nothing special. Oh yes, nobody is ever thinking that you could have any variation with asparagus. It automatically means hollandaise (or an imitation of it). Often, there is some ham with that, too. &#xD;&#xA;&#xD;&#xA;I was wondering if this cult of the asparagus is common to other cuisines, or a typical German phenomenon. Also, are there any proven reasons for its enormous popularity? (It would be nice if you could support them with evidence). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefkoch.de/magazin/artikel/1742,0/Chefkoch/Edle-Rezepte-mit-gruenem-Spargel.html" />
  <row Id="29395" PostHistoryTypeId="5" PostId="14012" RevisionGUID="14732deb-feb3-43f3-816a-f9aa255701c9" CreationDate="2011-04-13T13:15:02.880" UserId="4194" Comment="deleted 2 characters in body; edited title" Text="How do you control sugar caramelization?" />
  <row Id="29396" PostHistoryTypeId="4" PostId="14012" RevisionGUID="14732deb-feb3-43f3-816a-f9aa255701c9" CreationDate="2011-04-13T13:15:02.880" UserId="4194" Comment="deleted 2 characters in body; edited title" Text="How do you control the caramelization of sugar?" />
  <row Id="29397" PostHistoryTypeId="6" PostId="14012" RevisionGUID="bdd1a8a2-ad8f-4ecd-8e24-2cfc519eef2c" CreationDate="2011-04-13T13:28:24.983" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;caramelisation&gt;" />
  <row Id="29398" PostHistoryTypeId="4" PostId="14007" RevisionGUID="751f87a3-b544-4d92-a931-1a94d9d21868" CreationDate="2011-04-13T13:29:52.597" UserId="41" Comment="edited title" Text="Can I can vegetables using sous-vide?" />
  <row Id="29399" PostHistoryTypeId="25" PostId="14012" RevisionGUID="5f1af9bc-1bde-4cfd-af26-5ea6efffa709" CreationDate="2011-04-13T14:48:45.573" Comment="http://twitter.com/#!/StackCooking/status/58179824254070785" />
  <row Id="29400" PostHistoryTypeId="25" PostId="13996" RevisionGUID="e67428e4-6ae3-40b3-9c0c-5d7d861b1134" CreationDate="2011-04-13T17:48:46.207" Comment="http://twitter.com/#!/StackCooking/status/58225123781656576" />
  <row Id="29401" PostHistoryTypeId="2" PostId="14014" RevisionGUID="1b86c53a-1c6a-4091-a395-f8137afd8f61" CreationDate="2011-04-13T18:05:35.157" UserId="15" Text="You could bundle them using some aluminum foil. Just tear off a strip, wrap it around them." />
  <row Id="29402" PostHistoryTypeId="5" PostId="13961" RevisionGUID="82352a43-e116-4ea9-89d8-b96768141d38" CreationDate="2011-04-13T18:12:46.020" UserId="15" Comment="added links and pic for explanation" Text="Ever heard of [Gantt charts][1]? They can be extremely useful for [visualizing how you're going to work][2].&#xD;&#xA;&#xD;&#xA;In general terms, your instructors will be looking not so much at the form of your plan, but at its content. They want to see that you have thought logically and carefully about each task you have to complete, and have budgeted time carefully.&#xD;&#xA;&#xD;&#xA;For example, if you have to cook some pasta, they will want to see that you're putting the water on to boil before working on the sauce; you should always start the 'set it and forget it' tasks early on, so you have time to work on everything else, and (hopefully) everything comes together at more or less the same time.&#xD;&#xA;&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gantt_chart&#xD;&#xA;  [2]: http://apple.stackexchange.com/q/9503&#xD;&#xA;  [3]: http://i.stack.imgur.com/UaSV0.png" />
  <row Id="29403" PostHistoryTypeId="2" PostId="14015" RevisionGUID="2bb66b14-3362-4774-8aea-0e0d6c241620" CreationDate="2011-04-13T18:12:59.667" UserId="5431" Text="Having eaten cooked bacon and gotten food poisoning so severe &quot;I saw dead people&quot;, I would not be in a rush to eat raw bacon.  However as Mark Schultheiss suggests, it probably has more to do with production and storage than anything else." />
  <row Id="29404" PostHistoryTypeId="2" PostId="14016" RevisionGUID="e2170236-cfed-4b27-a6a0-85b03c31ec0a" CreationDate="2011-04-13T18:21:01.220" UserId="123" Text="I have a cake project coming up and have to bake a few different cakes. I'm not much of a baker and was anticipating having to bake all of these at roughly the same time. I was thinking that I could save some time on the day I need to actually prepare the cake by baking the cakes ahead of time and freezing them so I don't have to prepare the batter, bake, cool, and then decorate all in the same day.&#xD;&#xA;&#xD;&#xA;First off, what are the adverse affects of freezing a cake?&#xD;&#xA;&#xD;&#xA;How should one go about preparing a cake in order to freeze it and minimize any damage?&#xD;&#xA;&#xD;&#xA;When I say cake I am talking about unfrosted cake layers." />
  <row Id="29405" PostHistoryTypeId="1" PostId="14016" RevisionGUID="e2170236-cfed-4b27-a6a0-85b03c31ec0a" CreationDate="2011-04-13T18:21:01.220" UserId="123" Text="How to properly freeze cake" />
  <row Id="29406" PostHistoryTypeId="3" PostId="14016" RevisionGUID="e2170236-cfed-4b27-a6a0-85b03c31ec0a" CreationDate="2011-04-13T18:21:01.220" UserId="123" Text="&lt;freezing&gt;&lt;cake&gt;" />
  <row Id="29407" PostHistoryTypeId="2" PostId="14017" RevisionGUID="d52aefd9-5e65-473f-96d8-ab69ebb80832" CreationDate="2011-04-13T18:40:32.220" UserId="5696" Text="Most cakes will freeze and keep fine if prepared properly - obviously they will not have the same &quot;fresh baked&quot; attributes that a freshly baked cake would bring to the party, but it should still taste nicely.&#xD;&#xA;&#xD;&#xA; 1. Wait for the cake(s) to be completely cooled before preparing them to be frozen.&#xD;&#xA; 2. Use one of the following methods/materials to wrap the room temperature cake before placing in the freezer:&#xD;&#xA; - greaseproof paper (wax paper, for example), wrapped thoroughly around the cake and taped shut&#xD;&#xA; - aluminum foil with plastic wrap/greaseproof paper underneath it, thoroughly secured&#xD;&#xA; - vacuum seal bag (caution: too much pressure may cause the cake to loose it's shape)&#xD;&#xA;&#xD;&#xA; 3. To thaw: Unwrap the cake, place it on a wire rack in your kitchen and let it sit for about two hours (more/less time depending on size of the cake) at normal room temperature. It is important that you *do not* microwave or reheat a frozen cake in any way, or you will ruin it.&#xD;&#xA;&#xD;&#xA;More details are available here: http://www.wikihow.com/Freeze-Cakes" />
  <row Id="29408" PostHistoryTypeId="2" PostId="14018" RevisionGUID="d183269c-b153-4e73-ab64-92a30f6901f6" CreationDate="2011-04-13T18:59:51.423" UserId="4638" Text="I just looked it up. Maple syrup is almost pure sucrose-water syrup. (I know that the colour and flavour are very distinctive, but the molecules responsible for them are a very small percentage by weight). Which means that it behaves just like regular candy crystalization. &#xD;&#xA;&#xD;&#xA;The bad news is that candy crystalization isn't easy. There are just too many factors which have an influence on the texture. The good news is that people have already created such recipes. Find such a recipe and follow it exactly to the letter! If it says &quot;wooden spoon&quot;, don't use a metal spoon, etc. And don't even start without a thermometer, unless you have had years of experience to perfect your water test technique. &#xD;&#xA;&#xD;&#xA;As I haven't ever made or seen this specific candy, I can't tell you which parameter values will give you the needed texture. But I can list the usual parameters which influence the final texture. &#xD;&#xA;&#xD;&#xA;As for general understanding, what you have is a saturated sugar solution. When you heat it, water evaporates, making the solution more concentrated, but on the other hand, sugar is more solvable at higher temperatures, meaning that it doesn't get supersaturated when heated gently. When the concentrated syrup cools, it becomes supersaturated, because the concentration doesn't change, but the solvability does. If you give the sugar the smallest chance to form separate largish crystals during cooling, it will do it. For a consistent texture, you must watch following parameters extremely carefully. &#xD;&#xA;&#xD;&#xA;&lt;ul&gt;&#xD;&#xA;&#xD;&#xA;&lt;li&gt; &#xD;&#xA;the density of your sugar syrup. It is measured indirectly by measuring the boiling temperature of the syrup. The exact temperature at which you must stop boiling will be given in the recipe (don't forget to adjust for altitude, subtract 1°C for every 300 meters). If the recipe only tells you a syrup stage (something like &quot;hardball&quot;), use a [chart][1]. Allow leeway for carryover - when you remove a pan from the stove, it continues to heat its contents for a while, so remove two-three degrees early (or more, depending on the pot). You can immerse the pot immeidately in cold water if it has gotten too hot, but this isn't so good for the pot itself. &#xD;&#xA;&lt;/li&gt; &#xD;&#xA;&lt;li&gt; &#xD;&#xA;The speed of hardening. I have a vague memory that you can't use rapid cooling for a non-sandy candy texture, but don't remember it 100% correctly. Rely on your recipe, if it tells you to pour it on a marble slate, do it, or at least use a refrigerated thick metal pan or something similar which cools quickly. &#xD;&#xA;&lt;/li&gt; &#xD;&#xA;&lt;li&gt;&#xD;&#xA;Nucleation points. These are very hard to avoid, but if you need a sandy texture (what you seem to want), it is much easier. If you want to have no nucleation (for a smooth hard candy), you must do everything possible to have no sugar crystals and no impurities in your syrup and to not disturb the pot. This is the reason for most weird requirements in candy recipes, like washing and drying the termometer before each dip, or the abovementioned wooden spoon. &#xD;&#xA;&lt;/li&gt;&#xD;&#xA;&lt;li&gt; &#xD;&#xA;Stove temperature. It must be hotter than your goal temperature, but if too hot, the sugar will scorch on the bottom. Also, the evaporation rate is changed by temperature, which may contribute to supersaturation. &#xD;&#xA;&lt;/li&gt; &#xD;&#xA;&lt;li&gt; &#xD;&#xA;Chemical help. You may need to invert your sugar (use acid, cream of tartar is common - just follow the recipe) or add glucose and/or fructose. This prevents the creation of crystalization nuclei in your supersaturated syrup. You probably don't need that, because it is more important for the popsicle-style candies. &#xD;&#xA;&lt;/li&gt;&#xD;&#xA;&lt;li&gt; &#xD;&#xA;Breaking up crystals. For candies where multiple soft crystals are expected, you may need to manipulate the mass mechanically after the crystalization has started. Kneading and beating are common. They result in the breaking up and mixing the crystals, resulting in a soft mass (fondant, fudge) as opposed to big hard crystals (the ones daniel's method will create). The more you do that, the creamier your texture will get. &#xD;&#xA;&lt;/li&gt;&#xD;&#xA;&lt;/ul&gt;&#xD;&#xA;&#xD;&#xA;As you see, there are way too many variables to experiment with. You could do it, but you'll need lots of luck and patience to hit on the right combination. Pick a recipe, and follow it. If needed, adjust the result according to the guidelines I gave (e. g. kneading more for creaminess). &#xD;&#xA;&#xD;&#xA;I just noticed, the site I linked for the chart has a page describing some maple syrup candy types, and lists the correct temperature and basic handling stages for them. Could be a good starting point. ([Maple candy page][2])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baking911.com/candy/chart.htm&#xD;&#xA;  [2]: http://www.baking911.com/candy/maple.htm" />
  <row Id="29411" PostHistoryTypeId="2" PostId="14019" RevisionGUID="4a3c8bd1-953b-4206-9949-e8979f841540" CreationDate="2011-04-13T19:44:27.257" UserId="5715" Text="I defrosted steaks overnight in the fridge, but they were still not thawed. At 15:30  I took the steak out of the fridge and put them on the counter. &#xD;&#xA;&#xD;&#xA;I started cooking the steak at 19:30. I burnt the outside of mine as I don't like rare steak, but the other person cooked his medium.&#xD;&#xA;&#xD;&#xA;Do you think the steaks were unsafe to eat?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="29412" PostHistoryTypeId="1" PostId="14019" RevisionGUID="4a3c8bd1-953b-4206-9949-e8979f841540" CreationDate="2011-04-13T19:44:27.257" UserId="5715" Text="Left steak out on counter for 4 hours - is it unsafe?" />
  <row Id="29413" PostHistoryTypeId="3" PostId="14019" RevisionGUID="4a3c8bd1-953b-4206-9949-e8979f841540" CreationDate="2011-04-13T19:44:27.257" UserId="5715" Text="&lt;preparation&gt;" />
  <row Id="29414" PostHistoryTypeId="2" PostId="14020" RevisionGUID="3b2fa582-5c28-45cb-a0ea-c4bbe87aa71a" CreationDate="2011-04-13T19:52:05.750" UserId="4580" Text="No, they were safe. I assume they weren't in sunlight or something?" />
  <row Id="29415" PostHistoryTypeId="2" PostId="14021" RevisionGUID="3620a3f9-8d70-42c4-8237-8bf80683ac09" CreationDate="2011-04-13T19:53:33.063" UserId="4194" Text="If they didn't smell bad or have a slimy coating they were probably fine. In fact, I always leave my steak out for a couple of hours so they aren't cold when I come to cook them." />
  <row Id="29416" PostHistoryTypeId="2" PostId="14022" RevisionGUID="ad95951a-2f2e-43a9-af6f-8fca5d775a16" CreationDate="2011-04-13T20:08:34.860" UserId="4777" Text="Yes! You can even eat feed corn (ie. the stuff grown to feed cattle), it is just more starchy than the 'sweet' corn we humans seem to prefer.  " />
  <row Id="29417" PostHistoryTypeId="25" PostId="14016" RevisionGUID="2cf1cd8f-ce23-472e-b725-26d85e6d7861" CreationDate="2011-04-13T20:48:46.787" Comment="http://twitter.com/#!/StackCooking/status/58270425783865344" />
  <row Id="29418" PostHistoryTypeId="2" PostId="14023" RevisionGUID="26678883-5d5c-4dcb-96fd-699c06defaaa" CreationDate="2011-04-13T21:48:22.207" UserId="27" Text="On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat will be completely frozen upon pickup. &#xD;&#xA;&#xD;&#xA;My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems.&#xD;&#xA;&#xD;&#xA;Thank you" />
  <row Id="29419" PostHistoryTypeId="1" PostId="14023" RevisionGUID="26678883-5d5c-4dcb-96fd-699c06defaaa" CreationDate="2011-04-13T21:48:22.207" UserId="27" Text="Safe to leave meat out for a couple of hours?" />
  <row Id="29420" PostHistoryTypeId="3" PostId="14023" RevisionGUID="26678883-5d5c-4dcb-96fd-699c06defaaa" CreationDate="2011-04-13T21:48:22.207" UserId="27" Text="&lt;food-safety&gt;&lt;raw-meat&gt;" />
  <row Id="29421" PostHistoryTypeId="5" PostId="14023" RevisionGUID="d67985a8-f3ad-44ae-8c46-9fea3adbba48" CreationDate="2011-04-13T22:19:54.390" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Why is it dangerous to eat meat which has been left out and then cooked?](http://cooking.stackexchange.com/questions/12992/why-is-it-dangerous-to-eat-meat-which-has-been-left-out-and-then-cooked)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;On Friday I am picking up some food items that I won't be able to get to a fridge and/or freezer for at least a couple of hours. I am not worried about the fruit or vegetables but I am also picking up some meat (specifically ground beef, round steak and pork tenderloin). The meat will be completely frozen upon pickup. &#xD;&#xA;&#xD;&#xA;My question is will the meat still be good if I get home a couple hours later? In addition could I put the meat in the freezer or must I put it in the fridge and it eat within X days. Also are there any signs I should watch? For example if meat is still cold to touch and is firm I can still put it in the freezer with no problems.&#xD;&#xA;&#xD;&#xA;Thank you" />
  <row Id="29422" PostHistoryTypeId="10" PostId="14023" RevisionGUID="9ffa2bad-5757-4d80-b5d0-0b97b0402e98" CreationDate="2011-04-13T22:19:54.047" UserId="-1" CloseReasonId="1" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29423" PostHistoryTypeId="5" PostId="14019" RevisionGUID="7dd5d384-b541-4a92-b461-8100ae64630e" CreationDate="2011-04-13T22:21:36.887" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How long can I leave an uncooked steak out?](http://cooking.stackexchange.com/questions/4018/how-long-can-i-leave-an-uncooked-steak-out)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I defrosted steaks overnight in the fridge, but they were still not thawed. At 15:30  I took the steak out of the fridge and put them on the counter. &#xD;&#xA;&#xD;&#xA;I started cooking the steak at 19:30. I burnt the outside of mine as I don't like rare steak, but the other person cooked his medium.&#xD;&#xA;&#xD;&#xA;Do you think the steaks were unsafe to eat?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="29424" PostHistoryTypeId="10" PostId="14019" RevisionGUID="9e50ea10-9a8e-40bd-8a2f-dc645ecb803e" CreationDate="2011-04-13T22:21:36.603" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29425" PostHistoryTypeId="2" PostId="14024" RevisionGUID="434a8d4e-717a-4d30-8134-4b38d10748a6" CreationDate="2011-04-13T22:46:26.630" UserId="3203" Text="Low heat pasteurisation is common in the food processing industry. They also use many other techniques including batch laboratory testing. Two low temperature techniques are:&#xD;&#xA;&#xD;&#xA;1. Narrow tube pasteurisation. To ensure all food/liquid has been evenly heated and then cooled. Only suitable for food/liquid that can pass through a grid of narrow tubes. Can be as low as 72°C for 15 seconds. Similar to what happen on a dairy farm. Besides juices it is often used for tomato paste and fruit fillings&#xD;&#xA;&#xD;&#xA;2. High voltage electric pulses (PEF?). Typically 20,000 V pulses for a few seconds. Used in juices and meats&#xD;&#xA;&#xD;&#xA;None of these are suitable for a home environment, and it would not be worth the risk if you live in an area with a common botulism problem&#xD;&#xA;&#xD;&#xA;Most people quite like the &quot;bottled&quot; (canned) taste and texture for none staple foods&#xD;&#xA;" />
  <row Id="29426" PostHistoryTypeId="5" PostId="14018" RevisionGUID="3dd62add-ebf9-4ca9-9e97-d0448eaceeb6" CreationDate="2011-04-14T03:23:25.503" UserId="60" Comment="Fixed markdown" Text="I just looked it up. Maple syrup is almost pure sucrose-water syrup. (I know that the colour and flavour are very distinctive, but the molecules responsible for them are a very small percentage by weight). Which means that it behaves just like regular candy crystalization. &#xD;&#xA;&#xD;&#xA;The bad news is that candy crystalization isn't easy. There are just too many factors which have an influence on the texture. The good news is that people have already created such recipes. Find such a recipe and follow it exactly to the letter! If it says &quot;wooden spoon&quot;, don't use a metal spoon, etc. And don't even start without a thermometer, unless you have had years of experience to perfect your water test technique. &#xD;&#xA;&#xD;&#xA;As I haven't ever made or seen this specific candy, I can't tell you which parameter values will give you the needed texture. But I can list the usual parameters which influence the final texture. &#xD;&#xA;&#xD;&#xA;As for general understanding, what you have is a saturated sugar solution. When you heat it, water evaporates, making the solution more concentrated, but on the other hand, sugar is more solvable at higher temperatures, meaning that it doesn't get supersaturated when heated gently. When the concentrated syrup cools, it becomes supersaturated, because the concentration doesn't change, but the solvability does. If you give the sugar the smallest chance to form separate largish crystals during cooling, it will do it. For a consistent texture, you must watch following parameters extremely carefully. &#xD;&#xA;&#xD;&#xA;* the density of your sugar syrup. It is measured indirectly by measuring the boiling temperature of the syrup. The exact temperature at which you must stop boiling will be given in the recipe (don't forget to adjust for altitude, subtract 1°C for every 300 meters). If the recipe only tells you a syrup stage (something like &quot;hardball&quot;), use a [chart][1]. Allow leeway for carryover - when you remove a pan from the stove, it continues to heat its contents for a while, so remove two-three degrees early (or more, depending on the pot). You can immerse the pot immeidately in cold water if it has gotten too hot, but this isn't so good for the pot itself. &#xD;&#xA;&#xD;&#xA;* The speed of hardening. I have a vague memory that you can't use rapid cooling for a non-sandy candy texture, but don't remember it 100% correctly. Rely on your recipe, if it tells you to pour it on a marble slate, do it, or at least use a refrigerated thick metal pan or something similar which cools quickly. &#xD;&#xA;&#xD;&#xA;* Nucleation points. These are very hard to avoid, but if you need a sandy texture (what you seem to want), it is much easier. If you want to have no nucleation (for a smooth hard candy), you must do everything possible to have no sugar crystals and no impurities in your syrup and to not disturb the pot. This is the reason for most weird requirements in candy recipes, like washing and drying the termometer before each dip, or the abovementioned wooden spoon. &#xD;&#xA;&#xD;&#xA;* Stove temperature. It must be hotter than your goal temperature, but if too hot, the sugar will scorch on the bottom. Also, the evaporation rate is changed by temperature, which may contribute to supersaturation. &#xD;&#xA;&#xD;&#xA;* Chemical help. You may need to invert your sugar (use acid, cream of tartar is common - just follow the recipe) or add glucose and/or fructose. This prevents the creation of crystalization nuclei in your supersaturated syrup. You probably don't need that, because it is more important for the popsicle-style candies. &#xD;&#xA;&#xD;&#xA;* Breaking up crystals. For candies where multiple soft crystals are expected, you may need to manipulate the mass mechanically after the crystalization has started. Kneading and beating are common. They result in the breaking up and mixing the crystals, resulting in a soft mass (fondant, fudge) as opposed to big hard crystals (the ones daniel's method will create). The more you do that, the creamier your texture will get. &#xD;&#xA;&#xD;&#xA;As you see, there are way too many variables to experiment with. You could do it, but you'll need lots of luck and patience to hit on the right combination. Pick a recipe, and follow it. If needed, adjust the result according to the guidelines I gave (e. g. kneading more for creaminess). &#xD;&#xA;&#xD;&#xA;I just noticed, the site I linked for the chart has a page describing some maple syrup candy types, and lists the correct temperature and basic handling stages for them. Could be a good starting point. ([Maple candy page][2])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.baking911.com/candy/chart.htm&#xD;&#xA;  [2]: http://www.baking911.com/candy/maple.htm" />
  <row Id="29427" PostHistoryTypeId="2" PostId="14025" RevisionGUID="c142ab62-68ff-4266-8336-e0d040dea328" CreationDate="2011-04-14T06:45:15.823" UserId="5669" Text="I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The *problem* is that I really like cake. Unfortunately, the cake recipes that I've found that don't use eggs produce very dense cakes. Is there a way around this?" />
  <row Id="29428" PostHistoryTypeId="1" PostId="14025" RevisionGUID="c142ab62-68ff-4266-8336-e0d040dea328" CreationDate="2011-04-14T06:45:15.823" UserId="5669" Text="Are there any vegetarian-friendly egg substitutes that can be used in cakes?" />
  <row Id="29429" PostHistoryTypeId="3" PostId="14025" RevisionGUID="c142ab62-68ff-4266-8336-e0d040dea328" CreationDate="2011-04-14T06:45:15.823" UserId="5669" Text="&lt;substitutions&gt;&lt;eggs&gt;&lt;cake&gt;&lt;vegetarian&gt;" />
  <row Id="29431" PostHistoryTypeId="25" PostId="14025" RevisionGUID="d5c6eeaa-5718-48ca-8ec4-1094fb65b9c3" CreationDate="2011-04-14T08:48:46.780" Comment="http://twitter.com/#!/StackCooking/status/58451620261933056" />
  <row Id="29432" PostHistoryTypeId="2" PostId="14027" RevisionGUID="dbfe1fa3-e6cd-4eaa-a327-3371cecdb31a" CreationDate="2011-04-14T09:36:39.313" UserId="4580" Text="Yes, there are multiple substitutes.&#xD;&#xA;I can't explain it myself any better than [here][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm" />
  <row Id="29433" PostHistoryTypeId="2" PostId="14028" RevisionGUID="07ed5dbf-c5bf-42a6-b61c-80f3e7d3ebf7" CreationDate="2011-04-14T09:46:36.047" UserId="4580" Text="I feel very stupid for asking this, but I've never worked with gelatin.&#xD;&#xA;I know how to work with powder or sheets, if you put it in something like panna cotta.&#xD;&#xA;I also know there's an issue with gelatin and temperature.&#xD;&#xA;&#xD;&#xA;But I want to put gelatin on top of my banana pie, like the professional ones.&#xD;&#xA;Should I bake the pie first and afterwards, put some gelatin on it?&#xD;&#xA;Or put gelatin on it and bake then?&#xD;&#xA;&#xD;&#xA;And does it make a difference here if I use powdered or sheet gelatin?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29434" PostHistoryTypeId="1" PostId="14028" RevisionGUID="07ed5dbf-c5bf-42a6-b61c-80f3e7d3ebf7" CreationDate="2011-04-14T09:46:36.047" UserId="4580" Text="How to use gelatin on fruit pie?" />
  <row Id="29435" PostHistoryTypeId="3" PostId="14028" RevisionGUID="07ed5dbf-c5bf-42a6-b61c-80f3e7d3ebf7" CreationDate="2011-04-14T09:46:36.047" UserId="4580" Text="&lt;pie&gt;&lt;gelatin&gt;&lt;technique&gt;" />
  <row Id="29436" PostHistoryTypeId="2" PostId="14029" RevisionGUID="03aac200-1846-4f17-96ae-97a70f2def93" CreationDate="2011-04-14T09:55:58.910" UserId="5724" Text="Are you sure you want to use a microwave to heat up that salat? Normally a meat salat isn't cooked/grilled or put into a microwave. The saucages you use are generally already pre-boiled and the salad is eaten cold." />
  <row Id="29437" PostHistoryTypeId="2" PostId="14030" RevisionGUID="e63879d2-7f4f-4d22-b87f-58d21ba18098" CreationDate="2011-04-14T10:58:43.703" UserId="4638" Text="It makes no difference whether you use sheet or powdered. Just make sure to use the right amount. It should be given on the package, like &quot;this sachet is enough for 500 ml liquid&quot;. &#xD;&#xA;&#xD;&#xA;You can't bake gelatin. It is a protein and denaturates at 50°C. The proper way is to bake your pie or fruit cake as always, and after it is ready, pour the gelatin containing liquid over the fruits and wait for it to congeal. (I am assuming here that you just want a gelatin glaze over a complete pie. If you want a complete gelatinized filling, everything below applies. Bake a shell, put the fruit in it, then fill it with the liquid). &#xD;&#xA;&#xD;&#xA;The liquid itself can be pure water, or water syrup, or, if you used canned fruit, you can catch the liquid from the can and strain it. Then use it, pure or diluted with water. Sugar of food coloring don't interfere with gelatin, use them as you see fit (I think it's popular to color the gelatin on strawberry cakes a light red). &#xD;&#xA;&#xD;&#xA;The mixing is very similar to panna cotta. First, bloom your gelatin by putting it into a cup with some water (1-2 tbsp) and leaving it for awhile. It should soak up the water, use it while it still looks moist, before the granules stick to each other. It usually takes around 5 minutes. Meanwhile, warm your liquid on a very low setting. It is best to use a thermometer. Dump the gelatine into the liquid while still on the heat. Stir until dissolved completely, never let it get too warm. When dissolved, remove from the heat and pour immediately. &#xD;&#xA;&#xD;&#xA;There aren't many things which interfere with gelatin, but some fruits (or the enzymes in them) do. These tend to be tropical fruits with at least moderate acidity, like papaya, mango, kiwi and pineapple. If you pour gelatine on them when they are raw, it will have trouble setting. Cooking them should help, but I don't know how long or what temperature. If they are canned, it should be OK. Bananas are not a problem, even when raw. &#xD;&#xA;&#xD;&#xA;And because you said you want to make it &quot;professional&quot;: If you are talking about a thin glaze, gelatin is not your only choice. You can use starch as a thickener, many professional bakeries do so. It eliminates the possibility of getting the right texture of the glaze (which will be rubbery with too much gelatine and half liquid if you don't use enough), and maybe you'll feel more comfortable with it. " />
  <row Id="29438" PostHistoryTypeId="2" PostId="14031" RevisionGUID="d8db0951-64f2-440b-8699-43cf3f4c7c57" CreationDate="2011-04-14T11:07:26.993" UserId="3203" Text="I suspect most professional chef's don't glaze especially with gelatin for fruit tarts/pies etc, as it will have the wrong texture compared to the soft fruit&#xD;&#xA;&#xD;&#xA;Use hot **Appelstroop** (dutch apple jelly) after the tart is baked and drizzle it on or better yet use your kitchen **Badger Air-Brush** with an open nozzle&#xD;&#xA;&#xD;&#xA;You could also try apple or other clear fruit juice concentrated or thickened with arrowroot&#xD;&#xA;" />
  <row Id="29439" PostHistoryTypeId="5" PostId="14028" RevisionGUID="ddd886cf-e4e3-477b-ae3a-7398f5dd5d59" CreationDate="2011-04-14T11:18:08.687" UserId="4580" Comment="added 131 characters in body" Text="I feel very stupid for asking this, but I've never worked with gelatin.&#xD;&#xA;I know how to work with powder or sheets, if you put it in something like panna cotta.&#xD;&#xA;I also know there's an issue with gelatin and temperature.&#xD;&#xA;&#xD;&#xA;But I want to put gelatin on top of my banana pie, like the professional ones. So I have the bottom, which is the dough, then the cream and then some slices bananas. I would like some gelatin on those bananas.&#xD;&#xA;Should I bake the pie first and afterwards, put some gelatin on it?&#xD;&#xA;Or put gelatin on it and bake then?&#xD;&#xA;&#xD;&#xA;And does it make a difference here if I use powdered or sheet gelatin?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29440" PostHistoryTypeId="5" PostId="14031" RevisionGUID="51fb09bf-1a6f-4b7a-bdab-bac053727355" CreationDate="2011-04-14T11:18:28.510" UserId="3203" Comment="added 112 characters in body" Text="I suspect most professional chef's don't glaze with gelatin for fruit tarts/pies etc, as it will have the wrong texture compared to the soft fruit&#xD;&#xA;&#xD;&#xA;Use hot **Appelstroop** (dutch apple jelly) after the tart is baked and drizzle it on, or better yet use your kitchen **Badger Air-Brush** with an open nozzle, or just brush it on&#xD;&#xA;&#xD;&#xA;Add extra ascorbic acid to the glaze for fruit preservation properties&#xD;&#xA;&#xD;&#xA;You could also try apple, quince, pomegranate, or other clear-ish fruit juice, concentrated or thickened with arrowroot&#xD;&#xA;" />
  <row Id="29441" PostHistoryTypeId="2" PostId="14032" RevisionGUID="45e1d33d-141e-4ea9-87c0-75720223110f" CreationDate="2011-04-14T11:19:00.840" UserId="5610" Text="What is the best method for yogurt straining? cheesecloth? yogurt strainers? coffee filters? I appreciate it if you could share your experience. " />
  <row Id="29442" PostHistoryTypeId="1" PostId="14032" RevisionGUID="45e1d33d-141e-4ea9-87c0-75720223110f" CreationDate="2011-04-14T11:19:00.840" UserId="5610" Text="How to strain yogurt" />
  <row Id="29443" PostHistoryTypeId="3" PostId="14032" RevisionGUID="45e1d33d-141e-4ea9-87c0-75720223110f" CreationDate="2011-04-14T11:19:00.840" UserId="5610" Text="&lt;yogurt&gt;" />
  <row Id="29444" PostHistoryTypeId="5" PostId="14030" RevisionGUID="6e801522-afda-4cf0-8dd8-553e7d59a7bd" CreationDate="2011-04-14T11:26:30.040" UserId="4638" Comment="Added info about amount and texture" Text="It makes no difference whether you use sheet or powdered. Just make sure to use the right amount. It should be given on the package, like &quot;this sachet is enough for 500 ml liquid&quot;. You can try to use less than indicated for a softer texture, but if you don't use enough, it will stay liquid, so you may need to experiment until you get it right. &#xD;&#xA;&#xD;&#xA;You can't bake gelatin. It is a protein and denaturates at 50°C. The proper way is to bake your pie or fruit cake as always, and after it is ready, pour the gelatin containing liquid over the fruits and wait for it to congeal. (I am assuming here that you just want a gelatin glaze over a complete pie. If you want a complete gelatinized filling, everything below applies. Bake a shell, put the fruit in it, then fill it with the liquid). &#xD;&#xA;&#xD;&#xA;The liquid itself can be pure water, or water syrup, or, if you used canned fruit, you can catch the liquid from the can and strain it. Then use it, pure or diluted with water. Sugar of food coloring don't interfere with gelatin, use them as you see fit (I think it's popular to color the gelatin on strawberry cakes a light red). &#xD;&#xA;&#xD;&#xA;The mixing is very similar to panna cotta. First, bloom your gelatin by putting it into a cup with some water (1-2 tbsp) and leaving it for awhile. It should soak up the water, use it while it still looks moist, before the granules stick to each other. It usually takes around 5 minutes. Meanwhile, warm your liquid on a very low setting. It is best to use a thermometer. Dump the gelatine into the liquid while still on the heat. Stir until dissolved completely, never let it get too warm. When dissolved, remove from the heat and pour immediately. &#xD;&#xA;&#xD;&#xA;There aren't many things which interfere with gelatin, but some fruits (or the enzymes in them) do. These tend to be tropical fruits with at least moderate acidity, like papaya, mango, kiwi and pineapple. If you pour gelatine on them when they are raw, it will have trouble setting. Cooking them should help, but I don't know how long or what temperature. If they are canned, it should be OK. Bananas are not a problem, even when raw. &#xD;&#xA;&#xD;&#xA;And because you said you want to make it &quot;professional&quot;: If you are talking about a thin glaze, gelatin is not your only choice. You can use starch as a thickener, many professional bakeries do so. It eliminates the possibility of getting the right texture of the glaze (which will be rubbery with too much gelatine and half liquid if you don't use enough), and maybe you'll feel more comfortable with it. " />
  <row Id="29445" PostHistoryTypeId="2" PostId="14033" RevisionGUID="b3a999a3-bf76-40db-a5bd-8d5deedb7719" CreationDate="2011-04-14T11:42:34.233" UserId="2391" Text="Different cakes freeze better or worse than others, it completely depends on the cake. But freezing might be unnecessary altogether. Most cakes are better not frozen if it's only going to be frozen for shorter than the times below.&#xD;&#xA;&#xD;&#xA;Heavy Fruit cakes with alcohol can be made well ahead of time, un-iced over 6 months, ice a week or so before serving! Lighter fruit cakes can be made 3-5 days in advance (the more fruit the longer on that scale but 3 is pretty safe) and can usually be stored iced. Bread cakes (like banana bread) will last 3 days. Sponge/cupcakes/pound cake are best within 2-3 days and iced as late as you have time to. Cream can only really be added on the day as cake isn't great in the refrigerator.&#xD;&#xA;&#xD;&#xA;To store cakes for maximum freshness wrap in greaseproof paper un-iced and if storing fresh wrap in cling-film over this and keep in a cake tin or other air tight container. If you are freezing the cake put tinfoil or a freezer bag over the cling-film and ice while frozen or defrost still wrapped." />
  <row Id="29446" PostHistoryTypeId="25" PostId="14032" RevisionGUID="e677245c-22f8-462c-ae1e-51601a16066e" CreationDate="2011-04-14T11:48:46.760" Comment="http://twitter.com/#!/StackCooking/status/58496919000977408" />
  <row Id="29447" PostHistoryTypeId="2" PostId="14034" RevisionGUID="21837134-29dd-4e5e-9e13-2ff114bf625f" CreationDate="2011-04-14T12:01:55.060" UserId="4194" Text="I usually hang it in cheesecloth or muslin, over a bowl or the sink." />
  <row Id="29448" PostHistoryTypeId="2" PostId="14035" RevisionGUID="1f380be6-b0e0-4072-a679-d514bf24d8da" CreationDate="2011-04-14T12:18:08.470" UserId="4638" Text="There are substitutes, but eggs have very important effects on the texture of dough and are therefore hard to substitute. You will need to experiment a great deal until you hit on the correct texture, because you'll need to tweak all other ingredients and maybe include new ones, e.g. substitute part of the butter and use cream instead to account for moisture loss from egg substitutes. &#xD;&#xA;&#xD;&#xA;Mien's link already includes some substitute ideas, like applesauce and commercial imitations. I can't give you more suggestions, because I always put eggs in my cakes ;). But when tweaking, keep following in mind: &#xD;&#xA;&#xD;&#xA;Egg whites provide a resilient mesh which traps small air bubbles, so they make a cake more airy. You may need to adjust the baking powder upwards a bit. If it is a soda recipe, you'll need to raise the acidity too. But the whole effect can't be approximated just with baking powder, because its bubbles are too big. For that, you need better emulsification (covered below). &#xD;&#xA;&#xD;&#xA;Egg whites also have a binding quality. This shouldn't need compensation in a cake, as you need a dough without too much binding (as opposed to bread), but if your cake starts falling apart, consider using a flour with higher gluten content (all purpose flour instead of cake flour). Gluten binds too. &#xD;&#xA;&#xD;&#xA;If, on the other hand, your cake is too bread-like, then you may need less binding. The egg yolks are a source of fat, which prevents the dough gluten from forming a strong mesh by covering the particles. You will miss this with egg substitutes, especially if they are pectin-based (like applesauce) because pectin enhances binding. Use the lower gluten dough (it it doesn't cause the cake to fall apart) or add more fat. &#xD;&#xA;&#xD;&#xA;Then there is the importance of emulsifiers. Egg yolks are one of the best sources of lecithin in the kitchen. An emulsifier helps your wet ingredients bind in an emulsion, instead of staying in two separate phases with the watery phase soaking the flour through and the fatty phase making the whole thing greasy. It also helps the trapping of very tiny air bubbles in the wet part of the dough (this is what happens when you beat eggs with sugar on high speed until the colour lightens) which provides a very fine leavening. Maybe commercial egg imitates contain emulsifiers - check the list - but if they don't, you must buy pure lecithin. It is usually soy derived, but maybe you need to check with the manufacturer that your brand is suitable for vegetarians. Also, consider including cream, the fat in it is already emulsified in water, unlike butter (which is water emulsified in fat). You must calculate precisely and tweak other ingredients to ensure that the total amount of fat and moisture don't change (except if you are compensating for the changes caused by the egg substitute). &#xD;&#xA;&#xD;&#xA;If it is a chocolate cake, consider reducing the fat and the flour and adding some cocoa powder (the regular-fat variety). Cocoa has binding and thickening properties, and will help with the more even fat distribution. Melted chocolate tastes good in cakes, but makes them very dense, so don't use it. &#xD;&#xA;&#xD;&#xA;The easiest way would be to find a recipe published by someone who has already done all the work. But just from paging through a cookbook, you can't tell if they did it right, or just slapped a spoon of applesauce instead of an egg and called it a vegan cake. " />
  <row Id="29449" PostHistoryTypeId="5" PostId="14034" RevisionGUID="2ffa0768-ccc9-47ae-9c20-4e7aa47fd8f3" CreationDate="2011-04-14T12:20:24.443" UserId="4194" Comment="added 68 characters in body" Text="I usually hang it in cheesecloth or muslin, over a bowl or the sink. This works fine and has the benefit of being washable and reusable." />
  <row Id="29450" PostHistoryTypeId="2" PostId="14036" RevisionGUID="97259a7f-c3cb-4fa9-b5ee-8749b8164ec0" CreationDate="2011-04-14T12:21:30.280" UserId="2001" Text="Yogurt is a protein mesh that traps the rest of the milk components. Many of the trapped components are water soluble- in particular un-denatured albumin, residual lactose, lactic acid, and riboflavin. The water and these water soluble components are the whey.&#xD;&#xA;&#xD;&#xA;Draining off the whey makes the yogurt thicker, and sweeter as some of the acid washes away.&#xD;&#xA;&#xD;&#xA;Stir the yogurt well to break up as much of the protein mesh as possible and free the trapped whey.&#xD;&#xA;&#xD;&#xA;Then do as Elendil suggests and hang the yogurt in a cloth to drain for a couple hours. I use sturdy mesh cloth from the remnants pile at the fabric store. Cheesecloth is too fragile to be used very many times. http://cooking.stackexchange.com/q/6092/2001" />
  <row Id="29452" PostHistoryTypeId="5" PostId="14035" RevisionGUID="53864da8-80cd-4c48-ab62-c4f1d33fa9a6" CreationDate="2011-04-14T12:46:45.667" UserId="4638" Comment="Added new idea. " Text="There are substitutes, but eggs have very important effects on the texture of dough and are therefore hard to substitute. You will need to experiment a great deal until you hit on the correct texture, because you'll need to tweak all other ingredients and maybe include new ones, e.g. substitute part of the butter and use cream instead to account for moisture loss from egg substitutes. &#xD;&#xA;&#xD;&#xA;Mien's link already includes some substitute ideas, like applesauce and commercial imitations. I can't give you more suggestions, because I always put eggs in my cakes ;). But when tweaking, keep following in mind: &#xD;&#xA;&#xD;&#xA;Egg whites provide a resilient mesh which traps small air bubbles, so they make a cake more airy. You may need to adjust the baking powder upwards a bit. If it is a soda recipe, you'll need to raise the acidity too. But the whole effect can't be approximated just with baking powder, because its bubbles are too big. For that, you need better emulsification (covered below). &#xD;&#xA;&#xD;&#xA;Egg whites also have a binding quality. This shouldn't need compensation in a cake, as you need a dough without too much binding (as opposed to bread), but if your cake starts falling apart, consider using a flour with higher gluten content (all purpose flour instead of cake flour). Gluten binds too. &#xD;&#xA;&#xD;&#xA;If, on the other hand, your cake is too bread-like, then you may need less binding. The egg yolks are a source of fat, which prevents the dough gluten from forming a strong mesh by covering the particles. You will miss this with egg substitutes, especially if they are pectin-based (like applesauce) because pectin enhances binding. Use the lower gluten dough (it it doesn't cause the cake to fall apart) or add more fat. &#xD;&#xA;&#xD;&#xA;Then there is the importance of emulsifiers. Egg yolks are one of the best sources of lecithin in the kitchen. An emulsifier helps your wet ingredients bind in an emulsion, instead of staying in two separate phases with the watery phase soaking the flour through and the fatty phase making the whole thing greasy. It also helps the trapping of very tiny air bubbles in the wet part of the dough (this is what happens when you beat eggs with sugar on high speed until the colour lightens) which provides a very fine leavening. Maybe commercial egg imitates contain emulsifiers - check the list - but if they don't, you must buy pure lecithin. It is usually soy derived, but maybe you need to check with the manufacturer that your brand is suitable for vegetarians. Also, consider including cream, the fat in it is already emulsified in water, unlike butter (which is water emulsified in fat). You must calculate precisely and tweak other ingredients to ensure that the total amount of fat and moisture don't change (except if you are compensating for the changes caused by the egg substitute). &#xD;&#xA;&#xD;&#xA;If it is a chocolate cake, consider reducing the fat and the flour and adding some cocoa powder (the regular-fat variety). Cocoa has binding and thickening properties, and will help with the more even fat distribution. Melted chocolate tastes good in cakes, but makes them very dense, so don't use it. &#xD;&#xA;&#xD;&#xA;The easiest way would be to find a recipe published by someone who has already done all the work. But just from paging through a cookbook, you can't tell if they did it right, or just slapped a spoon of applesauce instead of an egg and called it a vegan cake. &#xD;&#xA;&#xD;&#xA;Edit: I just had an idea when I saw Mien's gelatine question and yours together in the list. I haven't heard of anybody using it, and don't know if it will work, but it does, it will be great. So try it. &#xD;&#xA;&#xD;&#xA;I already said that using cream would help. As you need a foam full of very tiny bubbles for the perfect leavening, you could try whipped cream instead of whipped eggs. The trouble is that the air will get out of the batter very quickly while and after folding the cream. So you'll need to stabilize it. Gelatine in unusually small quantities will make for a very nice experiment, but obviously not one you'll want to do. But plant-derived gelling agents could help. Carrageenan is commonly used with dairy products, and you can buy it online. So try folding stabilized whipped cream into the batter. " />
  <row Id="29453" PostHistoryTypeId="2" PostId="14037" RevisionGUID="9989250b-d0c1-4350-800a-18291607b417" CreationDate="2011-04-14T12:51:20.780" UserId="15" Text="I think you've got a wide berth of possibilities but what's above seems pretty restricted. What you are listing above sounds like a pretty straight-forward Midwestern American chili. It has the features of the standard chili spices, beans and tomatoes, with a nice variety of meats. &#xD;&#xA;&#xD;&#xA; - [To try to engineer a Russian chili I would expect more indigenous foods.][1] &#xD;&#xA;&#xD;&#xA;As @Cold suggests, beets would be great to add for their sugar content. However, there are quite a few American recipes [that][2] [utilize][3] [potatoes][4], so you might seek those out. Are there other vegetables to substitute that you recall as more native? Other beans maybe? How about caraway, dill, chervil, tarragon?&#xD;&#xA;&#xD;&#xA;Vodka would seem like an easy route to go to appease the indigenous aspect, but I don't think it would yield much results in terms of impacting the flavor; especially in the context of the extant chili recipe. Unfortunately, I can't see the benefit of buffeting vodka against the flavors of cumin, coriander, clove, let alone hot peppers. On the other hand, Russians produce some amazing beers (I am a big fan of Baltika), and [I would recommend looking into switching to a lager flavor][5] or Imperial Stout as I mentioned above. &#xD;&#xA;&#xD;&#xA;But for real, my spin would be to approach this from a [Solyanka][6] point of view (which would definitely give you ceiling room to try incorporating [Medovukha][7]); or really any of the other amazing cold Russian soups. Or perhaps try to incorporate mini dumplings like [Pelmani][8], mini [Kotlety][9], or use [Shashlyk-style prepared meats][10] for the chili. I would also consider trying to get some lamb in the recipe, in particular at the expense of the chicken.&#xD;&#xA;&#xD;&#xA;But don't forget, [chili is all about what you want to put into it][11] (&lt;-- self-promotional plug); not what the standard template lists. &#xD;&#xA;&#xD;&#xA; - [The romantic version of the American myth about chili][12] (in particular, [Texas Red chili][13]) frequently revolves around Cowboys planting peppers and onions on their most traveled roads. They would be carrying dried meats and, at night under starry skies, use kettles to cook the stew that became known as chili. &#xD;&#xA; - [What kind of story of Russian kindred spirit do you want to weave with your chili?][14] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Russian_cuisine&#xD;&#xA;  [2]: http://www.cooks.com/rec/doc/0,1727,151179-226195,00.html&#xD;&#xA;  [3]: http://www.cooks.com/rec/view/0,1949,158164-253203,00.html&#xD;&#xA;  [4]: http://www.myrecipes.com/recipe/black-bean-sweet-potato-chili-10000001585321/&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/13773/some-recipies-call-for-beer-to-be-added-but-why/13778#13778&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Solyanka&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Medovukha&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Pelmeni&#xD;&#xA;  [9]: http://www.grouprecipes.com/33167/kotlety.html&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Shashlik&#xD;&#xA;  [11]: http://www.nomfg.com/su/tag/chili&#xD;&#xA;  [12]: http://whatscookingamerica.net/History/Chili/ChiliHistory.htm&#xD;&#xA;  [13]: http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html&#xD;&#xA;  [14]: http://www.enotes.com/food-encyclopedia/siberia" />
  <row Id="29455" PostHistoryTypeId="2" PostId="14038" RevisionGUID="acf14233-c9a4-437f-aef9-848eb259081f" CreationDate="2011-04-14T13:12:42.993" UserId="5727" Text="I don't like the jelly-like substance found in between the pastry and meat of pork pies, and I don't know anyone that does, so I was wondering why they put it in. Or is it a by-product of the cooking/manufacturing process? Why is it there, and is it possible to create a pork pie without it?" />
  <row Id="29456" PostHistoryTypeId="1" PostId="14038" RevisionGUID="acf14233-c9a4-437f-aef9-848eb259081f" CreationDate="2011-04-14T13:12:42.993" UserId="5727" Text="Why do they put the jelly-like substance in pork pies?" />
  <row Id="29457" PostHistoryTypeId="3" PostId="14038" RevisionGUID="acf14233-c9a4-437f-aef9-848eb259081f" CreationDate="2011-04-14T13:12:42.993" UserId="5727" Text="&lt;pie&gt;&lt;pork&gt;" />
  <row Id="29459" PostHistoryTypeId="2" PostId="14040" RevisionGUID="c836de42-dce3-456b-9e11-d72b1a0885c4" CreationDate="2011-04-14T13:43:15.687" UserId="4194" Text="The jelly in British pork pies is added deliberately, after the rest of the pie is cooked, to help keep the meat moist. In good pies it is usually either ham or chicken stock which jellifies as it cools.&#xD;&#xA;&#xD;&#xA;It is entirely possible to make a pork pie and omit this step at the end, but the pie then needs to be eaten sooner before it dries out." />
  <row Id="29461" PostHistoryTypeId="6" PostId="14028" RevisionGUID="ed1634fc-0718-431c-99ca-c421e0a3bbbe" CreationDate="2011-04-14T14:36:33.270" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;fruit&gt;&lt;pie&gt;&lt;gelatin&gt;" />
  <row Id="29463" PostHistoryTypeId="25" PostId="14038" RevisionGUID="9c57aa5a-5940-4a76-9b46-c1ea3bb8e579" CreationDate="2011-04-14T14:48:46.730" Comment="http://twitter.com/#!/StackCooking/status/58542216423022592" />
  <row Id="29464" PostHistoryTypeId="2" PostId="14041" RevisionGUID="4b95c116-5b0c-4db7-a831-5f3b430e6d53" CreationDate="2011-04-14T15:06:23.600" UserId="15" Text="I would like to make [naked fatties on the barbeque][1] this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for [Gimme Lean][2], some other brand, or [homemade][3]. I have lingering questions though:&#xD;&#xA;&#xD;&#xA; - Which brand (if I go with store bought, as I don't really see trying homemade breakfast sausage out for the first time as part of a meal for others) works the best? Not necessarily the 'meatiest'; which holds its texture and flavor through the cooking process without either breaking down? (Particularly with respect to long cooking, i.e. through smoking)&#xD;&#xA; - The recipe calls for using 1 lb sausage chubs (whole) with &quot;indirect heat at 250 degrees until the internal temperature reaches 160 degrees, which will take about an hour&quot;; how should I adjust cooking temps/times to account for it not being actual meat? (i.e. veggie burgers, links etc cook much faster than their meat counterparts.)&#xD;&#xA; - How can I ensure the range of effect in terms of the cooking process imparting flavor is best preserved?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbqaddicts.com/blog/recipes/sausage-recipe-smoking-fatties/&#xD;&#xA;  [2]: http://www.lightlife.com/product_detail.jsp?p=gimmeleansausage&#xD;&#xA;  [3]: http://www.food.com/recipe/vegan-breakfast-sausage-437126" />
  <row Id="29465" PostHistoryTypeId="1" PostId="14041" RevisionGUID="4b95c116-5b0c-4db7-a831-5f3b430e6d53" CreationDate="2011-04-14T15:06:23.600" UserId="15" Text="What changes should I make to accomodate vegan naked fatties?" />
  <row Id="29466" PostHistoryTypeId="3" PostId="14041" RevisionGUID="4b95c116-5b0c-4db7-a831-5f3b430e6d53" CreationDate="2011-04-14T15:06:23.600" UserId="15" Text="&lt;sausages&gt;&lt;vegan&gt;&lt;barbecue&gt;" />
  <row Id="29467" PostHistoryTypeId="2" PostId="14042" RevisionGUID="205bdc6b-51ff-43ea-9f76-1025098da885" CreationDate="2011-04-14T16:10:22.753" UserId="5731" Text="Yes, if you have access to sous vide equipment you can make them in less than a day. Here is the process I followed and it worked perfectly.&#xD;&#xA;&#xD;&#xA;http://svkitchen.com/?p=614" />
  <row Id="29468" PostHistoryTypeId="2" PostId="14043" RevisionGUID="8e415e92-3cd7-439d-a886-fddc9133f48e" CreationDate="2011-04-14T16:25:21.500" UserId="4638" Text="There used to be a good reason to add the jelly to the meat pie: food safety. In the time before refrigerators, it was hard to keep meat without some spoilage. But a slaughtered fully grown pig meant some hundred kilos of meat, and it wasn't eaten on a single day. &#xD;&#xA;&#xD;&#xA;Most of the bacteria which spoil meat need oxygen to proliferate. So once you pack the meat into a clinging skin, it keeps for longer. This is one of the reasons why people bothered to bake meat pies instead of roasts in the first place. &#xD;&#xA;&#xD;&#xA;But there is a problem with meat pies. As the other answers mentioned, the meat steams while being baked, and this steam must be gathered below the upper crust and vented through a hole. You can't tightly wrap the meat in the crust and then bake; the steam will probably open the seam, resulting in an irregularly shaped pie, and the crust still won't cling. So, a meat pie has some space between the meat and the roof. &#xD;&#xA;&#xD;&#xA;I don't know how quickly such a pie will dry out, as ElendilTheTall suggested. Surely, this is a factor. But I bet that, if you keep it outside of a refrigerator, it will spoil long before it dries. Filling this space with jelly (which happens to be available in big amounts too - after all, we just slaughtered our big pig and want to cook lots of it as quickly as possible, so we probably have more stock than we can use up) practically seals the meat airtight against bacteria. And while the cooks from that time didn't know about bacteria, they sure knew how quick a piece of meat spoils visibly (smellably?). This is how the traditional jelly-topped meat pie recipe was born. &#xD;&#xA;&#xD;&#xA;We have refrigerators today, but we still follow the recipes as they always were. I don't see any reason not to. Drying out is probably a factor. And as for the taste - I have eaten more French patês than English meat pies, and maybe there is some difference. They never looked like on sarge_smith's picture. But I definitely like the jelly layer. I must confess that I have always eaten it in good restaurants or home made, so maybe the poor quality has ruined it for you. &#xD;&#xA;&#xD;&#xA;But anyway, if you want to bake meat pies without it, you don't have to include it. The problem is that, if you leave the space hollow, you'll have a cosmetic problem (your crust will probably shatter when you try to cut it) and the already mentioned drying possibility. The solution is to bake the pie without the upper crust. You'll then have meat pie slices which only have crust on three sides. If you don't want a baked crust to form on the meat, or if you experience heat control problems because of the missing insulator, use a temporary cover (aluminum foil, bacon stripes, or lay some big lettuce leaves on it and throw out later, or you can try a plate, but must somehow leave an opening for the steam). If you want a pie with four crust sides, blind bake a sheet of pastry pre-cut for the open side (allow for shrinkage when cutting), then glue it to the meat pie somehow. Sticky honey glaze, or a layer of cream cheese should work (as would jellied stock :) )&#xD;&#xA;&#xD;&#xA;This doesn't guarantee that you won't get some congealed fluid within the pie. sarge_smith correctly pointed out that the meat in a pie is collagen-rich, and all the juices which would become roast drippings in roasted meat are staying between the meat and the crust. Some will get absorbed, but maybe not all. It may be worth to try making the pie with ground tender meat. I am however not sure whether this will provide you with a good jelliless pie, or with a pie with a soggy crust. " />
  <row Id="29469" PostHistoryTypeId="2" PostId="14044" RevisionGUID="ce366a53-31ff-42aa-a257-4d179fefae3b" CreationDate="2011-04-14T16:56:23.000" UserId="4638" Text="In another [question][1], I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made of steel, it should have been at 500°C for the shocks to have consequences, not at candy cooking temperature. I think that if it happens often, even at low temperatures, the internal structure of the pan would be less even (because of microcracks, or maybe some difference in the crystalline structure of the metal), leading to hot spots.&#xD;&#xA;&#xD;&#xA;I'd like to broaden the question a bit. I think we will all agree that big temperature shocks have bad consequences on metals (think forging). I think that smaller shocks will have some (but smaller consequences), but after TFD's comments I am not sure. Could please somebody with better knowledge about metals explain what happens in different combinations of following combinations: &#xD;&#xA;&#xD;&#xA;1. Cooling method&#xD;&#xA; 1. Immersion of the whole pan in cold water (as in, I have hot sugar syrup in it, and want to stop the heating immediately).&#xD;&#xA; 1. Pouring a small amount of cold liquid into the empty hot pan (as in deglazing). &#xD;&#xA;1. Pan material &#xD;&#xA; 1. Stainless steel &#xD;&#xA; 1. Aluminum &#xD;&#xA; 1. Sandwiched bottom &#xD;&#xA; 1. Coated (e. g. enamel, PTFE, ceramic) &#xD;&#xA;1. Temperature difference (our cold water is in all cases in the range 5°C (fridge) - 15°C (tap)) &#xD;&#xA; 1. Steak/candy temperature (let's pick a range of 160°C - 200°C because of caramelisation and Leidenfrost)&#xD;&#xA; 1. Hottest stove temperature (because I want to know about the extreme case. 400°C or 500° should do, the first because that's what I am sure have had on my stove, the second because TFD mentioned it). &#xD;&#xA;&#xD;&#xA;Let's assume not a single shock, but regular shocks (maybe two shocks a week over the lifetime of the pan). What will be the effects? And also, is there a combination which can (but will not always result in) crack a cast iron pan immediately? &#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/14012/how-do-you-control-the-caramelization-of-sugar" />
  <row Id="29470" PostHistoryTypeId="1" PostId="14044" RevisionGUID="ce366a53-31ff-42aa-a257-4d179fefae3b" CreationDate="2011-04-14T16:56:23.000" UserId="4638" Text="How does thermal shock affect pans made of different materials?" />
  <row Id="29471" PostHistoryTypeId="3" PostId="14044" RevisionGUID="ce366a53-31ff-42aa-a257-4d179fefae3b" CreationDate="2011-04-14T16:56:23.000" UserId="4638" Text="&lt;equipment&gt;&lt;temperature&gt;&lt;cookware&gt;" />
  <row Id="29472" PostHistoryTypeId="25" PostId="14044" RevisionGUID="869f3b4a-5247-4f6a-ae2c-a2d547d6f3c1" CreationDate="2011-04-14T17:48:46.897" Comment="http://twitter.com/#!/StackCooking/status/58587516021907457" />
  <row Id="29473" PostHistoryTypeId="2" PostId="14045" RevisionGUID="b9044ba8-5fea-4977-8fad-1f5d28f6c52e" CreationDate="2011-04-14T18:07:12.193" UserId="5397" Text="I cooked mutton shoulder like advised in the answer for [this question][1]. It was under the foil and was cooked in the oven for like 3 hours.&#xD;&#xA;&#xD;&#xA;Now I have mutton leg instead of shoulder. The size is similar. Should the cooking time be different?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/13390/how-to-prepare-mutton-so-its-not-tough" />
  <row Id="29474" PostHistoryTypeId="1" PostId="14045" RevisionGUID="b9044ba8-5fea-4977-8fad-1f5d28f6c52e" CreationDate="2011-04-14T18:07:12.193" UserId="5397" Text="Mutton shoulder versus mutton leg - any difference in length of cooking?" />
  <row Id="29475" PostHistoryTypeId="3" PostId="14045" RevisionGUID="b9044ba8-5fea-4977-8fad-1f5d28f6c52e" CreationDate="2011-04-14T18:07:12.193" UserId="5397" Text="&lt;cooking-time&gt;&lt;slow-cooking&gt;" />
  <row Id="29476" PostHistoryTypeId="2" PostId="14046" RevisionGUID="7d68726d-2e35-405b-a309-f5b86e85584c" CreationDate="2011-04-14T18:17:09.683" UserId="4194" Text="Leg is usually leaner than shoulder and so doesn't benefit from a long slow cook. A quicker, hotter roast is generally best, something on the order of 2-2.5 hours @ 220C for a good-size leg. Let it rest for a good half hour afterwards." />
  <row Id="29477" PostHistoryTypeId="2" PostId="14047" RevisionGUID="b2572314-06c5-456b-8cf0-a692fd4d880f" CreationDate="2011-04-14T18:25:55.617" UserId="5272" Text="I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza but it doesn't come close to the cheese pizza hut or domino's use. Do they use some special cheese? I would like to experiment with cheese. I normally sprinkle oregano on cheese but I think there could be more to it. " />
  <row Id="29478" PostHistoryTypeId="1" PostId="14047" RevisionGUID="b2572314-06c5-456b-8cf0-a692fd4d880f" CreationDate="2011-04-14T18:25:55.617" UserId="5272" Text="What kind of cheese pizza hut or dominos use? apart from mozzarella which other cheese can be used for pizza?" />
  <row Id="29479" PostHistoryTypeId="3" PostId="14047" RevisionGUID="b2572314-06c5-456b-8cf0-a692fd4d880f" CreationDate="2011-04-14T18:25:55.617" UserId="5272" Text="&lt;cheese&gt;&lt;pizza&gt;" />
  <row Id="29481" PostHistoryTypeId="6" PostId="13390" RevisionGUID="e77aebbc-6701-473d-aeac-1cab6fb1c90c" CreationDate="2011-04-14T18:37:46.667" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;marinade&gt;&lt;mutton&gt;" />
  <row Id="29482" PostHistoryTypeId="6" PostId="14045" RevisionGUID="76c820ce-de60-4e56-ab79-19fbbb8321bf" CreationDate="2011-04-14T18:37:56.620" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;cooking-time&gt;&lt;slow-cooking&gt;&lt;mutton&gt;" />
  <row Id="29483" PostHistoryTypeId="2" PostId="14049" RevisionGUID="c1c3f1b9-d863-476c-a802-363d676525ba" CreationDate="2011-04-14T18:39:58.550" UserId="4638" Text="You can use every type of cheese on pizza (think of quattro stagione pizza). The results will be, of course, different, as they melt in different ways. BTW, I find thick mozzarella slices on pizza great. &#xD;&#xA;&#xD;&#xA;If you don't want to use the cheese as a topping component, but grated cheese for a crust, you still have lots of choice. The cheese on the typical pizza from the pizzeria is not boiled, it is normal ripened semi-hard yellow cheese. It is mostly of the Gruyere family (gruyere, emmentaler, appenzeller, tilsiter), but you can use other semi-hard ripened cow milk cheeses (Gouda family, Cheddar family) for similar results. " />
  <row Id="29484" PostHistoryTypeId="5" PostId="14044" RevisionGUID="cf0d4e2d-2b7e-465e-93fb-52a351d22bfa" CreationDate="2011-04-14T18:41:41.217" UserId="4638" Comment="Added copper and iron" Text="In another [question][1], I had a little comment-discussion with TFD on the effect of shock cooling on pans. In a nutshell, I said that it is bad for the pan, and he said that especially if the pan is made of steel, it should have been at 500°C for the shocks to have consequences, not at candy cooking temperature. I think that if it happens often, even at low temperatures, the internal structure of the pan would be less even (because of microcracks, or maybe some difference in the crystalline structure of the metal), leading to hot spots.&#xD;&#xA;&#xD;&#xA;I'd like to broaden the question a bit. I think we will all agree that big temperature shocks have bad consequences on metals (think forging). I think that smaller shocks will have some (but smaller consequences), but after TFD's comments I am not sure. Could please somebody with better knowledge about metals explain what happens in different combinations of following combinations: &#xD;&#xA;&#xD;&#xA;1. Cooling method&#xD;&#xA; 1. Immersion of the whole pan in cold water (as in, I have hot sugar syrup in it, and want to stop the heating immediately).&#xD;&#xA; 1. Pouring a small amount of cold liquid into the empty hot pan (as in deglazing). &#xD;&#xA;1. Pan material &#xD;&#xA; 1. Stainless steel &#xD;&#xA; 1. Aluminum &#xD;&#xA; 1. Sandwiched bottom &#xD;&#xA; 1. Coated (e. g. enamel, PTFE, ceramic) &#xD;&#xA; 1. Copper &#xD;&#xA; 1. Iron &#xD;&#xA;1. Temperature difference (our cold water is in all cases in the range 5°C (fridge) - 15°C (tap)) &#xD;&#xA; 1. Steak/candy temperature (let's pick a range of 160°C - 200°C because of caramelisation and Leidenfrost)&#xD;&#xA; 1. Hottest stove temperature (because I want to know about the extreme case. 400°C or 500° should do, the first because that's what I am sure have had on my stove, the second because TFD mentioned it). &#xD;&#xA;&#xD;&#xA;Let's assume not a single shock, but regular shocks (maybe two shocks a week over the lifetime of the pan). What will be the effects? And also, is there a combination which can (but will not always result in) crack a cast iron pan immediately? &#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/14012/how-do-you-control-the-caramelization-of-sugar" />
  <row Id="29485" PostHistoryTypeId="2" PostId="14050" RevisionGUID="a940227e-7e34-40e9-84e1-19fd412e72b2" CreationDate="2011-04-14T19:06:19.287" UserId="446" Text="Pizza hut uses skim milk mozzarella on it's pizza, at least in the USA.  Not sure what they use in other countries, but I would imagine it is still the same.  Skim milk mozzarella is extremely stretchy, but loses a little on the flavor end.  More expensive pizzerias normally spring for the full fat mozzarella cheese.&#xD;&#xA;&#xD;&#xA;Dominos uses a mix of cheese, made up of mozzarella, Pecarino, Parmesan, and asiago cheeses. I think in their most recent reboot they switched to part skim mozzarella but I am not one hundred percent on that." />
  <row Id="29487" PostHistoryTypeId="2" PostId="14051" RevisionGUID="428bc368-d26f-4f35-8b36-3691bd01accc" CreationDate="2011-04-14T19:29:38.440" UserId="5734" Text=" I would like to make a foam using a cordial, lime juice and egg whites. SHould I add&#xD;&#xA;lecithin and what would the portions be?&#xD;&#xA; Also what would the effect be if I used 1 charge each of NO2 &amp; CO2?&#xD;&#xA;Thanks for your help." />
  <row Id="29488" PostHistoryTypeId="1" PostId="14051" RevisionGUID="428bc368-d26f-4f35-8b36-3691bd01accc" CreationDate="2011-04-14T19:29:38.440" UserId="5734" Text="Making culinary foams for cocktails" />
  <row Id="29489" PostHistoryTypeId="3" PostId="14051" RevisionGUID="428bc368-d26f-4f35-8b36-3691bd01accc" CreationDate="2011-04-14T19:29:38.440" UserId="5734" Text="&lt;cocktails&gt;" />
  <row Id="29490" PostHistoryTypeId="6" PostId="14051" RevisionGUID="4a55fcec-e0a9-45ba-a288-488977d11d63" CreationDate="2011-04-14T20:35:10.543" UserId="41" Comment="edited tags" Text="&lt;molecular-gastronomy&gt;&lt;cocktails&gt;&lt;foam&gt;" />
  <row Id="29491" PostHistoryTypeId="5" PostId="14047" RevisionGUID="40796fb8-f89e-4f92-bf5e-60e78d34d06e" CreationDate="2011-04-14T20:42:57.723" UserId="4194" Comment="added 1 characters in body; edited title" Text="I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they use some special cheese? I would like to experiment with cheese. I normally sprinkle oregano on cheese but I think there could be more to it. " />
  <row Id="29492" PostHistoryTypeId="4" PostId="14047" RevisionGUID="40796fb8-f89e-4f92-bf5e-60e78d34d06e" CreationDate="2011-04-14T20:42:57.723" UserId="4194" Comment="added 1 characters in body; edited title" Text="What kind of cheese do Pizza Hut or Domino's use?" />
  <row Id="29493" PostHistoryTypeId="25" PostId="14047" RevisionGUID="c2402fbb-01a9-48f6-926c-cf6daf606e10" CreationDate="2011-04-14T20:48:46.843" Comment="http://twitter.com/#!/StackCooking/status/58632814811287552" />
  <row Id="29494" PostHistoryTypeId="2" PostId="14052" RevisionGUID="85b02484-4db9-4361-ac5c-c121b0b75c85" CreationDate="2011-04-14T21:06:25.423" UserId="5555" Text="I've been making chocalote chip cookies for a while and I just can't decide how many chocolate chips to put in each cookie. So maybe once and for all I can get a good answer to the question:&#xD;&#xA;&#xD;&#xA;What is the best percentage of chocolate-chips for a chocolate cookies? And what are the pros and cons for putting more or less chocolate chips?" />
  <row Id="29495" PostHistoryTypeId="1" PostId="14052" RevisionGUID="85b02484-4db9-4361-ac5c-c121b0b75c85" CreationDate="2011-04-14T21:06:25.423" UserId="5555" Text="Amount of Chocolate-chips in a Chocolate-chip cookie?" />
  <row Id="29496" PostHistoryTypeId="3" PostId="14052" RevisionGUID="85b02484-4db9-4361-ac5c-c121b0b75c85" CreationDate="2011-04-14T21:06:25.423" UserId="5555" Text="&lt;chocolate&gt;&lt;cookies&gt;" />
  <row Id="29497" PostHistoryTypeId="2" PostId="14053" RevisionGUID="4ad95d77-bb22-4bc8-87da-d66f62474b70" CreationDate="2011-04-14T21:41:44.830" UserId="4782" Text="Haven't tried this method myself, but RitualCoffee claims that starting by adding boiling (or near boiling) water to the Moka Pot results in a less bitter cup. Their video guide is [here][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=tWVUfoLR0uY" />
  <row Id="29499" PostHistoryTypeId="2" PostId="14055" RevisionGUID="5dce26e8-68cb-452f-8bcf-45b8feeb8ff4" CreationDate="2011-04-14T22:28:33.107" UserId="5668" Text="&gt;Coated (e. g. enamel, PTFE, ceramic)&#xD;&#xA;&#xD;&#xA;I can't answer in general, but that one's easy. Sudden thermal shock causes strain in a material by unequal expansion, either in the same material by high thermal gradients, or in interfaces between materials with different coefficients of thermal expansion. The strain in this case (two different materials) can be very high. If the material in question is not elastic (e.g. enamel + ceramic; I would think PTFE is different, but I'm not sure), then the bonds between the coating and the metal would be severely strained and it would likely crack and chip.&#xD;&#xA;&#xD;&#xA;I can tell you from personal experience that I have actually used this to my advantage: &#xD;&#xA;&#xD;&#xA;In the spring, I produce a small quantity of maple syrup by boiling sap in an uncoated stainless steel pan. On rare occasions, accompanied by the release of many expletives, I have let the syrup boil down too far, at which point it burns and seems to coat the bottom of the pan with a thin but hard and very resilient layer of carbon black. The trick to removing this stuff is to get some kind of stress crack started, e.g. by scrubbing w/ steel wool or a copper pad, and then what I do is I put the pan on the stove for a while to let it heat up hot (but not red hot), and then bring it over to the sink and spray cold water on the inside pan bottom where the carbon black has stuck to. After a few times, the carbon black will start to flake off and then it becomes easier to remove by a combination of abrasion and thermal shock. (The two pans I've done this on have been fine; both are stainless steel with a thick (&gt;8mm) bottom, and I've put them through at least 30 or 40 thermal cycles of this type.)" />
  <row Id="29500" PostHistoryTypeId="5" PostId="14055" RevisionGUID="a58a5992-c704-4b9a-9876-fff30c96e55b" CreationDate="2011-04-14T22:43:34.407" UserId="5668" Comment="added 766 characters in body" Text="&gt;Coated (e. g. enamel, PTFE, ceramic)&#xD;&#xA;&#xD;&#xA;I can't answer in general, but that one's easy. Sudden thermal shock causes strain in a material by unequal expansion, either in the same material by high thermal gradients, or in interfaces between materials with different coefficients of thermal expansion. The strain in this case (two different materials) can be very high. If the material in question is not elastic (e.g. enamel + ceramic; I would think PTFE is different, but I'm not sure), then the bonds between the coating and the metal would be severely strained and it would likely crack and chip.&#xD;&#xA;&#xD;&#xA;I can tell you from personal experience that I have actually used this to my advantage: &#xD;&#xA;&#xD;&#xA;In the spring, I produce a small quantity of maple syrup by boiling sap in an uncoated stainless steel pan. On rare occasions, accompanied by the release of many expletives, I have let the syrup boil down too far, at which point it burns and seems to coat the bottom of the pan with a thin but hard and very resilient layer of carbon black. The trick to removing this stuff is to get some kind of stress crack started, e.g. by scrubbing w/ steel wool or a copper pad, and then what I do is I put the pan on the stove for a while to let it heat up hot (but not red hot), and then bring it over to the sink and spray cold water on the inside pan bottom where the carbon black has stuck to. After a few times, the carbon black will start to flake off and then it becomes easier to remove by a combination of abrasion and thermal shock. (The two pans I've done this on have been fine; both are stainless steel with a thick (&gt;8mm) bottom, and I've put them through at least 30 or 40 thermal cycles of this type.)&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;edit re: general topic:&#xD;&#xA;&#xD;&#xA;[Wikipedia says this][1]:&#xD;&#xA;&#xD;&#xA;The robustness of a material to thermal shock is characterized with the thermal shock parameter:&#xD;&#xA;&#xD;&#xA;![R_T = k * sigma_T * (1-nu) / (alpha * E)][2]&#xD;&#xA;&#xD;&#xA;where&#xD;&#xA;&#xD;&#xA;- k is thermal conductivity,&#xD;&#xA;- σT is maximal tension the material can resist,&#xD;&#xA;- α is the thermal expansion coefficient&#xD;&#xA;- E is the Young's modulus, and&#xD;&#xA;- ν is the Poisson ratio.&#xD;&#xA;&#xD;&#xA;so theoretically you could compare the different materials. (exercise for the reader ;) Most likely copper would be more resilient than the other metals, because of its higher thermal conductivity and higher ductility.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Thermal_shock&#xD;&#xA;  [2]: http://upload.wikimedia.org/math/9/b/c/9bc5ed92268ba6bf1c1104a661015a66.png" />
  <row Id="29501" PostHistoryTypeId="2" PostId="14056" RevisionGUID="6650eb69-5d96-4221-86ed-d2a6e393f906" CreationDate="2011-04-14T22:50:08.270" UserId="5602" Text="There is **no such thing** as a vegan substitute for pork. You can make something that will be roughly the same shape and color, but it won't taste anything remotely like it, so don't even bother.&#xD;&#xA;&#xD;&#xA;There are many delicious vegan foods that don't pretend to be something they're not. Here's one idea:&#xD;&#xA;&#xD;&#xA;Take cooked black beans, rinse and drain well. Toss with halved cherry tomatoes, red onion, parsley, olive oil and lime juice. Add fresh chilies if you're so inclined. (This will be served cold.)&#xD;&#xA;&#xD;&#xA;Make a plain bread dough (flour, water, yeast, salt). Let it rise for an hour. (Or, skip the preceding steps and buy some raw pizza dough at the store). Divide into small pieces, roll them out flat, grill on medium heat for a couple minutes per side. (They won't stick, I promise.)&#xD;&#xA;&#xD;&#xA;After grilling the bread, grill some vegetables. Eggplant does well on the grill, so do zucchini, peppers and mushrooms. Top with olive oil and balsamic vinegar (I like to put the oil on after grilling, so it doesn't flare up)." />
  <row Id="29504" PostHistoryTypeId="5" PostId="14055" RevisionGUID="74209e01-9ada-4471-81d1-40b93f6f7481" CreationDate="2011-04-14T23:06:29.253" UserId="5668" Comment="added 794 characters in body; added 295 characters in body" Text="&gt;Coated (e. g. enamel, PTFE, ceramic)&#xD;&#xA;&#xD;&#xA;I can't answer in general, but that one's easy. Sudden thermal shock causes strain in a material by unequal expansion, either in the same material by high thermal gradients, or in interfaces between materials with different coefficients of thermal expansion. The strain in this case (two different materials) can be very high. If the material in question is not elastic (e.g. enamel + ceramic; I would think PTFE is different, but I'm not sure), then the bonds between the coating and the metal would be severely strained and it would likely crack and chip.&#xD;&#xA;&#xD;&#xA;I can tell you from personal experience that I have actually used this to my advantage: &#xD;&#xA;&#xD;&#xA;In the spring, I produce a small quantity of maple syrup by boiling sap in an uncoated stainless steel pan. On rare occasions, accompanied by the release of many expletives, I have let the syrup boil down too far, at which point it burns and seems to coat the bottom of the pan with a thin but hard and very resilient layer of carbon black. The trick to removing this stuff is to get some kind of stress crack started, e.g. by scrubbing w/ steel wool or a copper pad, and then what I do is I put the pan on the stove for a while to let it heat up hot (but not red hot), and then bring it over to the sink and spray cold water on the inside pan bottom where the carbon black has stuck to. After a few times, the carbon black will start to flake off and then it becomes easier to remove by a combination of abrasion and thermal shock. (The two pans I've done this on have been fine; both are stainless steel with a thick (&gt;8mm) bottom, and I've put them through at least 30 or 40 thermal cycles of this type.)&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;edit re: general topic:&#xD;&#xA;&#xD;&#xA;[Wikipedia says this][1]:&#xD;&#xA;&#xD;&#xA;&gt;The robustness of a material to thermal shock is characterized with the thermal shock parameter:&#xD;&#xA;&#xD;&#xA;&gt;![R_T = k * sigma_T * (1-nu) / (alpha * E)][2]&#xD;&#xA;&gt;&#xD;&#xA;&gt;where&#xD;&#xA;&gt;&#xD;&#xA;&gt;- k is thermal conductivity,&#xD;&#xA;&gt;- σT is maximal tension the material can resist,&#xD;&#xA;&gt;- α is the thermal expansion coefficient&#xD;&#xA;&gt;- E is the Young's modulus, and&#xD;&#xA;&gt;- ν is the Poisson ratio.&#xD;&#xA;&#xD;&#xA;Higher thermal conductivity means it's more difficult to get a large thermal gradient across the material (less prone to shock); higher thermal expansion means more strain (more prone to shock), and higher Young's modulus means more stress for a given strain (more prone to shock).&#xD;&#xA;&#xD;&#xA;So theoretically you could compare the different materials. (exercise for the reader ;) Most likely copper would be more resilient than the other metals, because of its higher thermal conductivity and higher ductility.&#xD;&#xA;&#xD;&#xA;[Thermal conductivity k][3]: Copper = 401, Aluminum alloys = 120-180, stainless steel = 12-45 (units = W/m*K)&#xD;&#xA;&#xD;&#xA;σT: no idea:&#xD;&#xA;&#xD;&#xA;[Coefficient of thermal expansion α][4]: Copper = 17, Aluminum = 23, iron = 11.1, stainless steel = 17.3 (units = 10−6/°C)&#xD;&#xA;&#xD;&#xA;[Young's modulus E][5]: Copper = 117, Aluminum = 69, iron/steel = around 200 (units = GPa)&#xD;&#xA;&#xD;&#xA;[Poisson's ratio ν][6]: Copper/stainless steel/aluminum are all around 0.3-0.33, cast iron = 0.21-0.26&#xD;&#xA;&#xD;&#xA;So stainless steel is worse than aluminum or copper (much lower thermal conductivity, higher Young's modulus).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Thermal_shock&#xD;&#xA;  [2]: http://upload.wikimedia.org/math/9/b/c/9bc5ed92268ba6bf1c1104a661015a66.png&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Thermal_conductivity&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Thermal_expansion&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Young%27s_modulus&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Poisson%27s_ratio" />
  <row Id="29505" PostHistoryTypeId="25" PostId="14045" RevisionGUID="9aa7da45-2b95-4d6a-aee0-799239240991" CreationDate="2011-04-14T23:48:46.687" Comment="http://twitter.com/#!/StackCooking/status/58678111147016192" />
  <row Id="29506" PostHistoryTypeId="2" PostId="14057" RevisionGUID="0165803a-d5a2-45af-88ef-f00b86f595bf" CreationDate="2011-04-15T00:00:58.943" UserId="3203" Text="I have never conducted scientific tests on pans, but from many years of experience I have observed this using domestic electric stove, oven, and gas hobs&#xD;&#xA;&#xD;&#xA;**Cast Iron:** A good quality pan seems indestructible, low quality with flaws will crack randomly, but more often when suddenly heated or cooled. When you buy a new cast iron pan give it a few extreme thermal shocks on your domestic stove before you bother seasoning it. If it cracks send it back under warranty. I have a pan that is older than me that has been thermally shocked repeatedly including tossed into super hot fires, and shows no sign or damage. In fact it's seasoned surface is better than some PTFE pans&#xD;&#xA;&#xD;&#xA;**Coated Aluminium:** (PTFE) The aluminium quickly becomes weaker and warps with thermal shock. Just using too high a heat will cause warping and the coating rapidly deteriorates as well. After a while you can use hand pressure to 'reshape' the bottom :-)&#xD;&#xA;&#xD;&#xA;**Stainless Steel:** Good quality seems indestructible, this pas may warp very slightly but tend to settle back with regular use. Pans that are used for de-glazing seem to get slicker (less sticky) over time (this is good). I have a 55cm stainless steel wok that has had regular use over the last ten years, and is washed every time by dumping in cold water and scrubbing immediately after serving&#xD;&#xA;&#xD;&#xA;**Sandwiched bottom:** I have never thermally shocked this type of pan intentionally, not normally used for this type of cooking. Used for low even heat&#xD;&#xA;&#xD;&#xA;I would be surprised if a domestic stove could get to 400°C let alone 500°C. Most ovens can't go past 260°C (500°F) and that's in a closed box&#xD;&#xA;&#xD;&#xA;Steels are generally **hardened** above 500°C (930°F), typically above 700°C (1300°F). This also make them brittle. The hardening processes ends with the hot metal being rapidly cooled with air, oil, or water. For high stability steel the parts may be cooled to below -75°C (-100°F)&#xD;&#xA;&#xD;&#xA;They are them **tempered** from 230°C (445°F), typically 270°C (520°F). Tempering makes metal tough but not brittle. The tempering process ends with gradual cooling to room temperature&#xD;&#xA;&#xD;&#xA;The 400°C (750°F) - 510°C (950°F) range is avoided for any length of time as this can cause embrittlement&#xD;&#xA;" />
  <row Id="29507" PostHistoryTypeId="2" PostId="14058" RevisionGUID="18de8912-7e62-4b24-8d72-4ed5a025a7e7" CreationDate="2011-04-15T00:27:02.520" UserId="123" Text="Many recipes call for ingredients that are normally stored cold to be at room temperature at the time of use. One example is a cake recipe, which often calls for all ingredients (milk, eggs, etc) to be at room temperature. &#xD;&#xA;&#xD;&#xA;What is the safe method of bringing these ingredients to room temperature? Do you just leave them out for a few hours?&#xD;&#xA;&#xD;&#xA;Alternatively, what is a quick way to accomplish this? Heat them up? Place them in room temperature or warm water baths?" />
  <row Id="29508" PostHistoryTypeId="1" PostId="14058" RevisionGUID="18de8912-7e62-4b24-8d72-4ed5a025a7e7" CreationDate="2011-04-15T00:27:02.520" UserId="123" Text="How do you safely bring ingredients normally stored cold to room temperature?" />
  <row Id="29509" PostHistoryTypeId="3" PostId="14058" RevisionGUID="18de8912-7e62-4b24-8d72-4ed5a025a7e7" CreationDate="2011-04-15T00:27:02.520" UserId="123" Text="&lt;food-safety&gt;" />
  <row Id="29510" PostHistoryTypeId="2" PostId="14059" RevisionGUID="2968e232-5e46-422d-8ceb-049087fa1d98" CreationDate="2011-04-15T02:16:52.710" UserId="3779" Text="Exactly 42 chocolate chips per 3/4 cup of batter." />
  <row Id="29511" PostHistoryTypeId="2" PostId="14060" RevisionGUID="960b8286-bdca-4251-9429-61713f4cbf64" CreationDate="2011-04-15T02:40:22.450" UserDisplayName="daniel" Text="The best percentage depends entirely on your own taste, and the texture and sweetness of your cookie dough. It also depends on the size of the chips. Standard North American chips? Chunks you hacked out of a block of couverture? There are too many variables here to give a good answer.&#xD;&#xA;&#xD;&#xA;The only way to find out the 'best' percentage is to experiment and see what you like. " />
  <row Id="29512" PostHistoryTypeId="25" PostId="14041" RevisionGUID="19214eb7-2dd9-4681-bdba-d141a005d241" CreationDate="2011-04-15T02:48:46.803" Comment="http://twitter.com/#!/StackCooking/status/58723411110801408" />
  <row Id="29513" PostHistoryTypeId="5" PostId="14060" RevisionGUID="0861d274-9fa3-49cf-ae20-9dd62483c32c" CreationDate="2011-04-15T02:49:06.893" UserDisplayName="daniel" Comment="adding" Text="The best percentage depends entirely on your own taste, and the texture and sweetness of your cookie dough. It also depends on the size of the chips. Standard North American chips? Chunks you hacked out of a block of couverture? There are too many variables here to give a good answer.&#xD;&#xA;&#xD;&#xA;The only way to find out the 'best' percentage is to experiment and see what you like. Alternatively, find your favourite brand of chocolate chip cookie, and count how many chips are in, say, 10 cookies. Average that number and there you are." />
  <row Id="29514" PostHistoryTypeId="2" PostId="14061" RevisionGUID="159035f4-901f-4d65-8a9a-aa28b77ecb28" CreationDate="2011-04-15T02:58:57.993" UserId="5738" Text="The cheese that Domino's uses is a mixture of mozzarella, monterey Jack and white cheddar in equal proportions. I used to work there way back in the day when we were required to be trained on all of the aspects of making the pizzas even right down to what went into the ingredients." />
  <row Id="29515" PostHistoryTypeId="2" PostId="14062" RevisionGUID="7002b8b3-2c82-4cc8-be44-5f8e3e6505f5" CreationDate="2011-04-15T03:03:20.207" UserId="5738" Text="There is a product called EnerG Egg Replacer. It is a powder binder/emulsifier that is specifically for use as an egg substitute in baked goods. You can find it at health food stores and sometimes in the vegetarian aisles at grocery stores." />
  <row Id="29516" PostHistoryTypeId="2" PostId="14063" RevisionGUID="6962b0df-acf8-458c-9ea9-e058e35e9740" CreationDate="2011-04-15T03:08:27.033" UserId="5738" Text="If it is something like the eggs for baking a cake then you take out the number of eggs you need for the recipe and let them sit on the counter for about an hour before you start putting your ingredients together. I've been baking for a great many years and even if the eggs are still a little chilly it won't do any harm to a cake or cookie recipe. It might make a difference for bread recipes but the warm water used to activate the yeast will usually bring up the temp of other ingredients to where you need it. " />
  <row Id="29517" PostHistoryTypeId="25" PostId="14058" RevisionGUID="702bae6c-e123-47f8-a3f4-0ffac8c7aacf" CreationDate="2011-04-15T05:48:46.860" Comment="http://twitter.com/#!/StackCooking/status/58768709858238464" />
  <row Id="29518" PostHistoryTypeId="2" PostId="14064" RevisionGUID="2ebf4dc1-16ca-46ce-9321-0d2fceb4d503" CreationDate="2011-04-15T06:28:45.953" UserId="5069" Text="As long as you use salted butter it will keep in a covered container at room temperature for at least 2-3 weeks without getting mouldy or rancid, in my experience. If you use unsalted butter there are more microorganisms that can live on it so it spoils faster, but there aren't any common contaminants that can grow on salted butter other than moulds, and even they grow very slowly on it." />
  <row Id="29519" PostHistoryTypeId="2" PostId="14065" RevisionGUID="ec05f88b-c86a-4212-bbf5-e4ec62fd4898" CreationDate="2011-04-15T07:36:37.060" UserId="4194" Text="Eggs are actually pretty safe to leave at room temperature anyway; supermarkets don't bother refrigerating them, and you can be damn sure they're not going to risk losing any money through spoilage. I keep mine in a ceramic bowl on the counter top.&#xD;&#xA;&#xD;&#xA;In general, simply take the required ingredient out of the fridge a couple of hours before use, keep it away from heat sources and out of direct sunlight." />
  <row Id="29520" PostHistoryTypeId="25" PostId="14028" RevisionGUID="9b10172d-6007-4ec0-83ed-c71a79bfc954" CreationDate="2011-04-15T08:48:47.150" Comment="http://twitter.com/#!/StackCooking/status/58814007636791296" />
  <row Id="29521" PostHistoryTypeId="2" PostId="14066" RevisionGUID="de97e4ea-8868-4707-928f-056712f29d7e" CreationDate="2011-04-15T10:48:14.710" UserId="5741" Text="I screwed up and put 1 1/4 cup veg oil instead of water in my box cake recipe. Is there any way to fix this? Can I add flour or something? Or is it doomed for the trash can?" />
  <row Id="29522" PostHistoryTypeId="1" PostId="14066" RevisionGUID="de97e4ea-8868-4707-928f-056712f29d7e" CreationDate="2011-04-15T10:48:14.710" UserId="5741" Text="Opps I screwed up a box cake recipe" />
  <row Id="29523" PostHistoryTypeId="3" PostId="14066" RevisionGUID="de97e4ea-8868-4707-928f-056712f29d7e" CreationDate="2011-04-15T10:48:14.710" UserId="5741" Text="&lt;oil&gt;&lt;water&gt;" />
  <row Id="29524" PostHistoryTypeId="25" PostId="14066" RevisionGUID="c889f8dd-d541-441c-9a26-35c3a3301d4b" CreationDate="2011-04-15T11:48:47.940" Comment="http://twitter.com/#!/StackCooking/status/58859311337705472" />
  <row Id="29525" PostHistoryTypeId="2" PostId="14067" RevisionGUID="c7c8edb3-d82d-4823-b6f9-4fa1a3cca38e" CreationDate="2011-04-15T12:23:39.367" UserId="5600" Text="What are some alternatives to using acetate strips?  I'm not interested in a specific application here, so feel free to give ideas for all types of techniques.  Under what culinary circumstances, if any, can they be substituted for a silpat?  Parchment paper?  Other types of plastic?" />
  <row Id="29526" PostHistoryTypeId="1" PostId="14067" RevisionGUID="c7c8edb3-d82d-4823-b6f9-4fa1a3cca38e" CreationDate="2011-04-15T12:23:39.367" UserId="5600" Text="Alternatives to acetate?" />
  <row Id="29527" PostHistoryTypeId="3" PostId="14067" RevisionGUID="c7c8edb3-d82d-4823-b6f9-4fa1a3cca38e" CreationDate="2011-04-15T12:23:39.367" UserId="5600" Text="&lt;substitutions&gt;&lt;equipment&gt;&lt;technique&gt;" />
  <row Id="29528" PostHistoryTypeId="6" PostId="14067" RevisionGUID="f45666b7-601e-4e55-a1b4-9a418d5a44fd" CreationDate="2011-04-15T13:41:44.030" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;" />
  <row Id="29529" PostHistoryTypeId="4" PostId="14066" RevisionGUID="34268d24-2c8e-4042-bb75-69aa5072d9ad" CreationDate="2011-04-15T13:42:51.503" UserId="41" Comment="edited tags; edited title" Text="Can I fix a box cake recipe where I added oil instead of water?" />
  <row Id="29530" PostHistoryTypeId="6" PostId="14066" RevisionGUID="34268d24-2c8e-4042-bb75-69aa5072d9ad" CreationDate="2011-04-15T13:42:51.503" UserId="41" Comment="edited tags; edited title" Text="&lt;baking&gt;&lt;oil&gt;&lt;cake&gt;&lt;water&gt;" />
  <row Id="29531" PostHistoryTypeId="2" PostId="14068" RevisionGUID="d1dd3c5a-abae-44a1-a6cb-eeb55b72e014" CreationDate="2011-04-15T13:51:39.167" UserId="5272" Text="I found a small bag of raw un-roasted peanuts, around 200 grams, in my cupboard. Any idea how can I roast these peanuts in my convection microwave oven? Would appreciate if some one can add suggestions :-)" />
  <row Id="29532" PostHistoryTypeId="1" PostId="14068" RevisionGUID="d1dd3c5a-abae-44a1-a6cb-eeb55b72e014" CreationDate="2011-04-15T13:51:39.167" UserId="5272" Text="Can I roast peanuts in convection microwave?" />
  <row Id="29533" PostHistoryTypeId="3" PostId="14068" RevisionGUID="d1dd3c5a-abae-44a1-a6cb-eeb55b72e014" CreationDate="2011-04-15T13:51:39.167" UserId="5272" Text="&lt;roasting&gt;&lt;peanuts&gt;" />
  <row Id="29535" PostHistoryTypeId="2" PostId="14070" RevisionGUID="92436ec6-2f8e-4bc0-b8eb-cc881fc47d10" CreationDate="2011-04-15T13:52:27.390" UserId="41" Text="If the recipe calls for oil, butter, or any other fat, then you can try to scale the other quantities to match it.&#xD;&#xA;&#xD;&#xA;If not, there's still a chance you can salvage it.  The oil doesn't actually interact with the mix at all; in fact, most cake recipes use some amount of fat in order to slow gluten formation (i.e. stop the cake from getting tough and chewy).&#xD;&#xA;&#xD;&#xA;However, if the recipe called for 1 1/4 cups water and you used the same quantity of oil instead, then that is going to be way too much oil for a single serving.&#xD;&#xA;&#xD;&#xA;What I would do is double or maybe even triple the cake mix, make sure it's very well mixed with the oil, then add however much water you needed in the first place.&#xD;&#xA;&#xD;&#xA;If you realized your mistake early (i.e. if the original recipe called for a lot more than 1 1/4 cups of water) then you might be able to just proceed as normal and end up with a very moist cake, but more likely you'll still need to add some more cake mix (and the corresponding amount of water) to compensate.  I'd still double it, because otherwise you'll be stuck trying to figure out how to use the leftover mix.&#xD;&#xA;&#xD;&#xA;Don't just add flour; the amount of water that the recipe calls for is proportional to *all* of the other ingredients in the mix, and it's virtually impossible for you to know how much extra water you'll need to compensate for the added flour.  Besides, you'd only end up with a bland, flavourless cake if you did that.&#xD;&#xA;&#xD;&#xA;If none of these options appeal to you then I'm afraid it's destined for the trash, unless you want to prepare your own cake mix from scratch and combine the two recipes." />
  <row Id="29536" PostHistoryTypeId="6" PostId="14068" RevisionGUID="fdd1bef9-0984-4bc6-970a-9000b9ebbe49" CreationDate="2011-04-15T13:53:39.807" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;microwave&gt;&lt;peanuts&gt;&lt;convection&gt;" />
  <row Id="29537" PostHistoryTypeId="25" PostId="14068" RevisionGUID="810a2174-836c-4f3f-bdd2-d89be2c54f11" CreationDate="2011-04-15T14:48:47.900" Comment="http://twitter.com/#!/StackCooking/status/58904610114510850" />
  <row Id="29538" PostHistoryTypeId="5" PostId="14067" RevisionGUID="5c68491c-fcbd-45a3-ba59-b1f3eb5c6091" CreationDate="2011-04-15T15:20:47.707" UserId="5600" Comment="for --&gt; with" Text="What are some alternatives to using acetate strips?  I'm not interested in a specific application here, so feel free to give ideas for all types of techniques.  Under what culinary circumstances, if any, can they be substituted with a silpat?  Parchment paper?  Other types of plastic?" />
  <row Id="29539" PostHistoryTypeId="5" PostId="14070" RevisionGUID="ef7ac07d-159e-42f3-b30f-e55eca99d3e7" CreationDate="2011-04-15T15:59:32.867" UserId="41" Comment="added 28 characters in body" Text="If the recipe calls for oil, butter, or any other fat, then you can try to scale the other quantities to match it.&#xD;&#xA;&#xD;&#xA;If not, there's still a chance you can salvage it.  The oil doesn't actually chemically react with the mix at all, it just &quot;coats&quot; it; in fact, most cake recipes use some amount of fat in order to slow gluten formation (i.e. stop the cake from getting tough and chewy).&#xD;&#xA;&#xD;&#xA;However, if the recipe called for 1 1/4 cups water and you used the same quantity of oil instead, then that is going to be way too much oil for a single serving.&#xD;&#xA;&#xD;&#xA;What I would do is double or maybe even triple the cake mix, make sure it's very well mixed with the oil, then add however much water you needed in the first place.&#xD;&#xA;&#xD;&#xA;If you realized your mistake early (i.e. if the original recipe called for a lot more than 1 1/4 cups of water) then you might be able to just proceed as normal and end up with a very moist cake, but more likely you'll still need to add some more cake mix (and the corresponding amount of water) to compensate.  I'd still double it, because otherwise you'll be stuck trying to figure out how to use the leftover mix.&#xD;&#xA;&#xD;&#xA;Don't just add flour; the amount of water that the recipe calls for is proportional to *all* of the other ingredients in the mix, and it's virtually impossible for you to know how much extra water you'll need to compensate for the added flour.  Besides, you'd only end up with a bland, flavourless cake if you did that.&#xD;&#xA;&#xD;&#xA;If none of these options appeal to you then I'm afraid it's destined for the trash, unless you want to prepare your own cake mix from scratch and combine the two recipes." />
  <row Id="29541" PostHistoryTypeId="2" PostId="14071" RevisionGUID="3c44678d-fb50-46f3-aa20-bcc362e8847f" CreationDate="2011-04-15T18:41:15.933" UserDisplayName="daniel" Text="Rarely. Acetates are usually used when you need a thin, flexible backing for whatever you're making. Silpats aren't nearly as flexible, and don't have a uniformly smooth surface; you will impart a texture to whatever you're making. And you can't really cut them into whatever shape you want. Parchment paper doesn't have the strength of acetate; you can't make rings out of it. Plus it will absorb some liquid, lowering its strength further." />
  <row Id="29542" PostHistoryTypeId="2" PostId="14072" RevisionGUID="7f685e46-b66f-473c-80b6-a10ae358001c" CreationDate="2011-04-15T19:05:09.430" UserId="1584" Text="Specifically in regards to leaving milk out, at one time I worked in an institutional kitchen. The milk we got had a table on it giving temperatures and the time it was safe to leave out in those temperatures.  I don't remember the exact numbers, but the table went up to 90 degrees Fahrenheit.  There should be no problem leaving milk, and most other ingredients, out for an hour or two at room temperature.&#xD;&#xA;" />
  <row Id="29543" PostHistoryTypeId="2" PostId="14073" RevisionGUID="25f3fe03-bdc2-474a-b4f1-369941233e99" CreationDate="2011-04-15T20:02:13.713" UserId="5747" Text="some times when we are arrive home, we are so tired and hungry ... what i can do? mix all thing in refrigerator and boil them or fry them and mix with spice and lemon ...&#xD;&#xA;&#xD;&#xA;is it possible the result are dangerous for body?" />
  <row Id="29544" PostHistoryTypeId="1" PostId="14073" RevisionGUID="25f3fe03-bdc2-474a-b4f1-369941233e99" CreationDate="2011-04-15T20:02:13.713" UserId="5747" Text="invention foods recipe isn't dangerous ?" />
  <row Id="29545" PostHistoryTypeId="3" PostId="14073" RevisionGUID="25f3fe03-bdc2-474a-b4f1-369941233e99" CreationDate="2011-04-15T20:02:13.713" UserId="5747" Text="&lt;mixing&gt;" />
  <row Id="29546" PostHistoryTypeId="2" PostId="14074" RevisionGUID="9cff6c86-b35e-49d2-80a8-334c69bc1300" CreationDate="2011-04-15T20:19:15.370" UserId="4099" Text="In Sibiria we used to marinate chicken over 24 before BBQ on open flames. We marinated in lemon juice with a lot of sliced onions and sometimes added wine.&#xD;&#xA;&#xD;&#xA;One more thing to consider, when we did that we stored it in cold place. almost at temperature of fridge.&#xD;&#xA;&#xD;&#xA;I guess in article they want to make sure that pork does not become bad and start to collect bacteria." />
  <row Id="29547" PostHistoryTypeId="5" PostId="14073" RevisionGUID="1fae37fb-054f-4373-8c8d-a4f8df13e24a" CreationDate="2011-04-15T20:27:41.030" UserId="15" Comment="re-wrote, tried to create a question beyond 'how do i improvise safe recipes?'; deleted 4 characters in body; deleted 1 characters in body" Text="Sometimes when we arrive home, we are so tired and hungry and I am at a loss in terms of what to make. Often, I just want to mix all the things in the refrigerator and boil them or fry them and mix with spice and lemon. Without concerning answers too much with the taste or anything, I'm most interested in MacGuyvering dinner without also ending up with food poinsoning.&#xD;&#xA;&#xD;&#xA;What are the major, bold-faced beginner guidelines I should follow to ensure the safety of doing this?&#xD;&#xA;" />
  <row Id="29548" PostHistoryTypeId="4" PostId="14073" RevisionGUID="1fae37fb-054f-4373-8c8d-a4f8df13e24a" CreationDate="2011-04-15T20:27:41.030" UserId="15" Comment="re-wrote, tried to create a question beyond 'how do i improvise safe recipes?'; deleted 4 characters in body; deleted 1 characters in body" Text="What rules should I follow for improvised food recipes that aren't dangerous?" />
  <row Id="29551" PostHistoryTypeId="2" PostId="14076" RevisionGUID="4ad7ebb8-2e8a-4dbb-bad2-205e5d61ad32" CreationDate="2011-04-15T20:58:07.467" UserId="231" Text="Make sure raw meat is cooked, vegetables washed... other than that... go nuts?" />
  <row Id="29552" PostHistoryTypeId="2" PostId="14077" RevisionGUID="49189c24-7101-400d-af16-761523c995c9" CreationDate="2011-04-15T21:20:42.197" UserId="4343" Text="As long as you are following food safety rules, any standard grocery store ingredients should be fine. I can't speak for exotic foods.&#xD;&#xA;&#xD;&#xA;Possible problems:&#xD;&#xA;&#xD;&#xA;1. You may have digestive problems if you have too much/little fiber or if you overload it with chile. Nothing dangerous though, assuming you are in good health.&#xD;&#xA;&#xD;&#xA;2. You may have long term troubles if you aren't getting proper nutrition. &#xD;&#xA;&#xD;&#xA;3. I am assuming you aren't going mad scientist and mixing things like vinegar and baking soda and drinking it before it can fizz fully. Don't do that." />
  <row Id="29553" PostHistoryTypeId="2" PostId="14078" RevisionGUID="c02c1835-6415-438e-818d-45cde54a7248" CreationDate="2011-04-15T21:22:52.253" UserId="295" Text="I've never heard of any two things which are safe to eat separately, but poisonous when combined.  When you consider everything gets mixed in the stomach anyway, I find it unlikely to ever find things like that.&#xD;&#xA;&#xD;&#xA;Daniel's question about your food safety knowledge is an important one.  Make sure to use separate tools for raw meats, clean your tools, cook to appropriate temperatures, and not leave food out either thawing or cooling.  I wouldn't feel bad if -everyone- took a food safety class at least once in their life.  I mean, it's typically a few hour workshop.&#xD;&#xA;&#xD;&#xA;In the long run, I would encourage you to aim for a diverse diet.  Make sure to include starches, green and root vegetables, and other oddities.  The underlying attitude of &quot;I'll eat whatever is quickest to throw in a pot&quot; can lead to frequently finding the same thing &quot;quick to throw in a pot&quot; and a less healthy diet." />
  <row Id="29554" PostHistoryTypeId="2" PostId="14079" RevisionGUID="66f716cc-bcd8-4b73-b90b-4819f7b978eb" CreationDate="2011-04-15T22:11:18.570" UserId="641" Text="Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up (anybody know how to remove burnt caramel from stainless steel?).&#xD;&#xA;&#xD;&#xA;I threw the burnt caramel away, but later started wondering. There is a sweet called 'carbon' and I have no idea how it's made, but it looks the same as what was in the pan... So there's the question. How is 'carbon' made? " />
  <row Id="29555" PostHistoryTypeId="1" PostId="14079" RevisionGUID="66f716cc-bcd8-4b73-b90b-4819f7b978eb" CreationDate="2011-04-15T22:11:18.570" UserId="641" Text="Can overcooked caramel be harmful?" />
  <row Id="29556" PostHistoryTypeId="3" PostId="14079" RevisionGUID="66f716cc-bcd8-4b73-b90b-4819f7b978eb" CreationDate="2011-04-15T22:11:18.570" UserId="641" Text="&lt;caramelisation&gt;" />
  <row Id="29557" PostHistoryTypeId="25" PostId="14079" RevisionGUID="2c31002d-dff3-4ec2-be7f-d80ea15eac10" CreationDate="2011-04-15T23:48:48.343" Comment="http://twitter.com/#!/StackCooking/status/59040505245335552" />
  <row Id="29558" PostHistoryTypeId="2" PostId="14080" RevisionGUID="817f39f7-e458-4caf-827c-38d67539afaf" CreationDate="2011-04-16T01:46:28.617" UserId="5751" Text="It's growing like a weed, and has a wonderful smell just wondering what I can use it for in the kitchen?" />
  <row Id="29559" PostHistoryTypeId="1" PostId="14080" RevisionGUID="817f39f7-e458-4caf-827c-38d67539afaf" CreationDate="2011-04-16T01:46:28.617" UserId="5751" Text="Lemon Balm Uses" />
  <row Id="29560" PostHistoryTypeId="3" PostId="14080" RevisionGUID="817f39f7-e458-4caf-827c-38d67539afaf" CreationDate="2011-04-16T01:46:28.617" UserId="5751" Text="&lt;culinary-uses&gt;&lt;recipe&gt;&lt;herbs&gt;" />
  <row Id="29561" PostHistoryTypeId="25" PostId="14073" RevisionGUID="c05cf2c6-f6b8-4e67-96a6-097bb396e26d" CreationDate="2011-04-16T02:48:48.647" Comment="http://twitter.com/#!/StackCooking/status/59085806068957184" />
  <row Id="29562" PostHistoryTypeId="2" PostId="14081" RevisionGUID="a2da785a-8d8e-41f8-8346-8e522aa8138b" CreationDate="2011-04-16T02:52:36.613" UserId="4483" Text="Anything you can keep down two-out-of-three is my rule" />
  <row Id="29563" PostHistoryTypeId="2" PostId="14082" RevisionGUID="6fd145ea-ddfe-436b-bc73-ce0344e9d3a3" CreationDate="2011-04-16T05:41:43.603" UserId="1685" Text="It's &quot;a slimy potato&quot; - http://en.m.wikipedia.org/wiki/Dioscorea_opposita.  It **might** be available in Asian grocery stores.  &#xD;&#xA;&#xD;&#xA;You could probably get by without it.  Okonomiyaki translates literally as &quot;cook as you like it&quot;.  It's a savory pancake-like batter, to which is added whatever you want; often whatever you happen to have lying around the kitchen.  Much like an omelette, okonomiyaki is a pretty free form thing.  " />
  <row Id="29564" PostHistoryTypeId="25" PostId="14080" RevisionGUID="c9eb50be-61a3-4034-8f1e-a0d7a339f6db" CreationDate="2011-04-16T05:48:49.233" Comment="http://twitter.com/#!/StackCooking/status/59131105407795200" />
  <row Id="29565" PostHistoryTypeId="2" PostId="14083" RevisionGUID="ce5e12cf-0770-4f17-9c06-84f42c87ccc9" CreationDate="2011-04-16T06:22:26.143" UserId="5751" Text="I have roasted almonds in a convection microwave before - and they were perfect.  Just spread them out on a metal tray - and lay them out so that they are not sitting on top of each other.&#xD;&#xA;&#xD;&#xA;Check them regularly, once they start turning brown - they're perfect.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29566" PostHistoryTypeId="2" PostId="14084" RevisionGUID="497018d1-68fa-4fb2-82a3-e04ddee2078b" CreationDate="2011-04-16T08:05:46.063" UserId="4194" Text="- Make a pesto out of it. Goes well with fish and chicken&#xD;&#xA;- Use it in a Mediterranean-style stuffing, along with feta cheese and sundried tomatoes&#xD;&#xA;- Rip up and toss through salads&#xD;&#xA;- Make a herbal tea&#xD;&#xA;- Make ice cream" />
  <row Id="29567" PostHistoryTypeId="2" PostId="14085" RevisionGUID="0662184a-8dc6-4bad-b1f3-e9db7dfd90dc" CreationDate="2011-04-16T08:43:04.830" UserId="4012" Text="In the [book &quot;Madhur Jaffrey's World Vegetarian&quot;][1], Madhur says one of the few uses she's found for a plain microwave oven is to roast cashews. She dresses them in a little bit of oil, then spreads them out on a plate in a single layer and cooks them in the microwave oven until they turn brown. I assume dressing them in a little bit of oil helps browning. I found [a web page which has similar instructions][2] for cashews and other nuts, but which implies the oil contained in the nuts themselves is enough to get them to brown. And finally, *about.com* has a page which is specifically about [microwave roasting peanuts][3].&#xD;&#xA;&#xD;&#xA;  [1]: http://www.librarything.com/work/18021&#xD;&#xA;  [2]: http://hubpages.com/hub/4-ways-to-Toast-Almonds--Cashews--Pecans--Nuts--Seeds-and-Coconut&#xD;&#xA;  [3]: http://homecooking.about.com/cs/atozfoodindex/ht/roast_peanuts.htm" />
  <row Id="29568" PostHistoryTypeId="5" PostId="14084" RevisionGUID="a0ace6aa-6aac-4e85-ba4a-239c3dda986b" CreationDate="2011-04-16T08:52:14.590" UserId="4194" Comment="added 8 characters in body" Text="- Make a pesto out of it. Goes well with fish and chicken&#xD;&#xA;- Use it in a Mediterranean-style stuffing, along with feta cheese, garlic and sundried tomatoes&#xD;&#xA;- Rip up and toss through salads&#xD;&#xA;- Make a herbal tea&#xD;&#xA;- Make ice cream" />
  <row Id="29569" PostHistoryTypeId="6" PostId="5356" RevisionGUID="9ee0585a-990b-4bcf-b795-541ad9b3f4a5" CreationDate="2011-04-16T14:44:00.433" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;substitutions&gt;&lt;steak&gt;&lt;beer&gt;" />
  <row Id="29570" PostHistoryTypeId="6" PostId="6695" RevisionGUID="871411b7-599d-41eb-a723-38df9109ec45" CreationDate="2011-04-16T14:44:39.963" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;microwave&gt;" />
  <row Id="29571" PostHistoryTypeId="6" PostId="5884" RevisionGUID="d9781458-b4aa-4cfe-b3a3-b4f89b0abdc8" CreationDate="2011-04-16T14:46:05.627" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;chicken&gt;&lt;oven&gt;&lt;roasting&gt;" />
  <row Id="29572" PostHistoryTypeId="6" PostId="14080" RevisionGUID="4b154f94-6f6a-41f3-9373-19789474b379" CreationDate="2011-04-16T15:23:08.947" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;herbs&gt;" />
  <row Id="29573" PostHistoryTypeId="2" PostId="14086" RevisionGUID="e308618d-ce7e-455c-b80c-1807acd08bfc" CreationDate="2011-04-16T17:03:43.490" UserId="5060" Text="I plan to boil a fresh lobster.  &#xD;&#xA;Serving it only with melted butter and lemon seems like not enough.  &#xD;&#xA;What would be a good side dish for it?" />
  <row Id="29574" PostHistoryTypeId="1" PostId="14086" RevisionGUID="e308618d-ce7e-455c-b80c-1807acd08bfc" CreationDate="2011-04-16T17:03:43.490" UserId="5060" Text="What is a good side dish for a freshly boiled lobster?" />
  <row Id="29575" PostHistoryTypeId="3" PostId="14086" RevisionGUID="e308618d-ce7e-455c-b80c-1807acd08bfc" CreationDate="2011-04-16T17:03:43.490" UserId="5060" Text="&lt;lobster&gt;" />
  <row Id="29576" PostHistoryTypeId="2" PostId="14087" RevisionGUID="ac4bb02a-33c0-426c-aaa8-9bc3d28aa717" CreationDate="2011-04-16T18:02:10.153" UserId="5753" Text="The issue with dry meat is that the juices have escaped and because there are less juices in the white meat to start with, this means it's going to be drier to the taste, I'm surprised nobody has mentioned the most obvious solution which is to roast the whole chicken in a special roasting bag (available at all supermarkets). In this manner ALL the juices are trapped and as they flow from the chicken during cooking they continually baste the whole of the chicken whilst remaining in the bag. Remember to seal the bag well and make half a dozen or so tiny holes in the top of the bag to allow the release of pressure during cooking. At the end of the cooking time you have all the stock from which to make gravy. Beware though that once you open the bag at the end, the escaping vapour is BOILING HOT. Enough to scald yourself badly. As per the other cooking methods, allow the chicken to stand for 15 to 20 mins thereby letting the remaining juices flow through the chicken. To make even juicier white meat, before placing chicken in the bag, carefully separate the skin from the breast (taking care not to tear the skin) and gently with your fingers rub a little butter into the flesh. This will give the white meat that delicious creamy taste. " />
  <row Id="29578" PostHistoryTypeId="2" PostId="14088" RevisionGUID="59f178a8-46d3-4d0f-9da8-2576915ba199" CreationDate="2011-04-16T19:27:41.830" UserId="5431" Text="You will want side dishes that will not overcome the taste of the lobster.  Steamed or grilled asparagus with just the barest drizzle of olive oil and coarse salt immediately come to my mind. Add a nice risotto (mushroom?) then send me an invitation." />
  <row Id="29579" PostHistoryTypeId="2" PostId="14089" RevisionGUID="e285eaf3-390c-4c59-be1a-bddd27073942" CreationDate="2011-04-16T20:03:40.397" UserId="15" Text="Going out on a limb and piggybacking @Satan, almond milk might, I repeat **might**, do the trick. The unsweetened variety is very nutty, and perhaps if you add some brown sugar or caramel (when you're browning it) you might get 2/3s the way there. Since there's no lactic acid in almond milk I don't know if it would tenderize as well however.  &#xD;&#xA;" />
  <row Id="29580" PostHistoryTypeId="2" PostId="14090" RevisionGUID="860e4013-e2fb-4439-9d92-d68b535c6cd1" CreationDate="2011-04-16T20:17:38.657" UserId="-1" Text="" />
  <row Id="29581" PostHistoryTypeId="2" PostId="14091" RevisionGUID="d72e2c48-34ca-4e31-a8af-c813e9199e45" CreationDate="2011-04-16T20:17:38.657" UserId="-1" Text="" />
  <row Id="29582" PostHistoryTypeId="2" PostId="14092" RevisionGUID="756a05bc-166b-4c1f-aed3-a1a4c6be390f" CreationDate="2011-04-16T20:33:05.317" UserId="5754" Text="I am trying to create a dew new recipes and I am stuck on what other ingredients(flavours) would ge well with expresso in a baking " />
  <row Id="29583" PostHistoryTypeId="1" PostId="14092" RevisionGUID="756a05bc-166b-4c1f-aed3-a1a4c6be390f" CreationDate="2011-04-16T20:33:05.317" UserId="5754" Text="Flavour matching" />
  <row Id="29584" PostHistoryTypeId="3" PostId="14092" RevisionGUID="756a05bc-166b-4c1f-aed3-a1a4c6be390f" CreationDate="2011-04-16T20:33:05.317" UserId="5754" Text="&lt;baking&gt;" />
  <row Id="29585" PostHistoryTypeId="2" PostId="14093" RevisionGUID="e932ede6-532c-4b90-9cd6-926a8c31e891" CreationDate="2011-04-16T20:44:50.117" UserId="5754" Text="http://www.indianfoodforever.com/desserts/rabri.html is a link to a recipe for Rabri I hope this is a help" />
  <row Id="29586" PostHistoryTypeId="25" PostId="14092" RevisionGUID="cb95cb74-1c60-42ed-92c0-c63d02bfe8e6" CreationDate="2011-04-16T20:48:50.057" Comment="http://twitter.com/#!/StackCooking/status/59357603070885888" />
  <row Id="29587" PostHistoryTypeId="2" PostId="14094" RevisionGUID="34c7c9ab-4dca-4824-8eab-960516ada21c" CreationDate="2011-04-16T21:36:50.967" UserId="5754" Text="I think what your looking for is called poured sugar oil moulds(rings) that you want to use ant shape is okay then use 2 lbs sugar,1 lb water, 6.55 ounces of glucose  and food colouring if you want.make a syrup with the three and then boil until it reaches 260F add food colouring continue to boil until temp. reaches 330F  plunge the pot into a cold water bath to stop the cooking.remove from water and let stand 2-3 minutes to thicken. Pour mixture into moulds until 1/4 inch thick. Once edges have setenough remove the ring. Use a little reheated sugar to attached pieces together like a glue.this can be used as a base for any center piece you want to create with other sugar pieces" />
  <row Id="29588" PostHistoryTypeId="2" PostId="14095" RevisionGUID="2e1366bd-4870-48e7-ba6d-e89b237d21ca" CreationDate="2011-04-16T22:29:01.653" UserId="5438" Text="I'm looking to get into making my own chilis, stews and spagehtti sauces, but I wonder if there is a better way to store my cooking. I currently use plastic containers that are probably the depth of a typical freezer, which makes it difficult to do just single servings. Mason jars were my first thought, but was told that it was easy to do it wrong, which opens you up to botulism, which doesn't sound too fun. &#xD;&#xA;&#xD;&#xA;So I&quot;m wondering if anyone has any recommendations at all storage wise that would work for what I need, and would allow being able to continue to cook up some food in bulk and maybe save some money in the long run." />
  <row Id="29589" PostHistoryTypeId="1" PostId="14095" RevisionGUID="2e1366bd-4870-48e7-ba6d-e89b237d21ca" CreationDate="2011-04-16T22:29:01.653" UserId="5438" Text="Non-plastics storage suggestions" />
  <row Id="29590" PostHistoryTypeId="3" PostId="14095" RevisionGUID="2e1366bd-4870-48e7-ba6d-e89b237d21ca" CreationDate="2011-04-16T22:29:01.653" UserId="5438" Text="&lt;storage-method&gt;" />
  <row Id="29591" PostHistoryTypeId="5" PostId="14095" RevisionGUID="0d7947d3-57f4-431f-89f3-ed21aedbd21c" CreationDate="2011-04-16T22:53:38.433" UserId="5438" Comment="added 64 characters in body" Text="I'm looking to get into making my own chilis, stews and spagehtti sauces, but I wonder if there is a better way to store my cooking. I currently use plastic containers that are probably the depth of a typical freezer, which makes it difficult to do just single servings. Mason jars were my first thought, but was told that it was easy to do it wrong, which opens you up to botulism, which doesn't sound too fun (not to mention the issues with glass and storing in cold areas. &#xD;&#xA;&#xD;&#xA;So I&quot;m wondering if anyone has any recommendations at all storage wise that would work for what I need, and would allow being able to continue to cook up some food in bulk and maybe save some money in the long run." />
  <row Id="29592" PostHistoryTypeId="2" PostId="14096" RevisionGUID="7e9576fb-e464-4de4-9c16-444333470463" CreationDate="2011-04-17T00:14:46.257" UserId="5431" Text="Diane, &#xD;&#xA;&#xD;&#xA;You may want to consider flavors that are existing compliments to coffee.  Think of the many syrups that are available at your local coffeehouse.  Things that easily come to mind are chopped hazelnuts or almonds, caramel frosting/icing, cinnamon and nutmeg as spices, chocolate chips or cherries." />
  <row Id="29593" PostHistoryTypeId="5" PostId="14092" RevisionGUID="4214c585-b7d0-4caf-ba0b-a6f254c5c5ce" CreationDate="2011-04-17T00:23:37.577" UserId="5431" Comment="corrected spelling" Text="I am trying to create a few new recipes and I am stuck on what other ingredients(flavours) would go well with expresso in a baked item." />
  <row Id="29594" PostHistoryTypeId="24" PostId="14092" RevisionGUID="4214c585-b7d0-4caf-ba0b-a6f254c5c5ce" CreationDate="2011-04-17T00:23:37.577" Comment="Proposed by 5431 approved by 60 edit id of 116" />
  <row Id="29595" PostHistoryTypeId="2" PostId="14097" RevisionGUID="56ff2f95-7e6e-495a-a9a1-c3bba3054575" CreationDate="2011-04-17T00:50:49.803" UserId="5736" Text="Domino's (in the UK) claims to use 100% mozzarella. It's full fat, since they do offer a reduced fat cheese option (Which I've never ordered, since I'm pretty sure that reducing the fat will compromise the taste)&#xD;&#xA;&#xD;&#xA;Source: Domino's UK site, personal experience" />
  <row Id="29596" PostHistoryTypeId="2" PostId="14098" RevisionGUID="ea1c2003-b715-414d-99ef-2eb54577a35d" CreationDate="2011-04-17T01:08:55.367" UserId="5757" Text="i always like it when breads are served with lobster! &#xD;&#xA;&#xD;&#xA;Andy" />
  <row Id="29597" PostHistoryTypeId="2" PostId="14099" RevisionGUID="5fbeb492-1d74-46fb-9349-ecf053464c0b" CreationDate="2011-04-17T01:27:00.123" UserId="1415" Text="if you are planning on continuing to freeze, yet want to make single-serving portions, i would recommend a vacuum bag system, like this one, which is what i use: http://tinyurl.com/4ygotv9. it's a bit of an expense up front, but it will pay for itself in the long run easily. i now make batches of things, freeze them in portions, then seal them with this and they last AGES.&#xD;&#xA;&#xD;&#xA;EDIT: i just realized that your question specified NON-plastic solutions, but i took it to mean you mean non-plastic storage containers. the bags used for these are quite food-safe, as far as i know. i apologize if it's not exactly what you are looking for. but it really works well, and avoids the dangers you read about with a canning solution." />
  <row Id="29598" PostHistoryTypeId="2" PostId="14100" RevisionGUID="63ef6b47-e9be-45d8-930e-6603e8cb195f" CreationDate="2011-04-17T03:45:46.827" UserId="5660" Text="It is difficult to find ways of sealing things and avoiding plastic. A hundred years ago, many things you bought were sealed with a layer of butter, lard, or something worse. There really is very little alternative, especially since food expands on freezing and would crack a layer of &quot;sealing fat&quot; as it expanded.&#xD;&#xA;&#xD;&#xA;You can get portion control by putting food into small plastic bags. You freeze those in plastic containers, so they turn into appropriately shaped slabs. When the food is frozen you take them out of the containers and stack the solid slabs in the freezer." />
  <row Id="29599" PostHistoryTypeId="2" PostId="14101" RevisionGUID="f51d68fa-c9d3-42e9-840f-3ba5f381b179" CreationDate="2011-04-17T03:58:09.100" UserId="5649" Text="I'm sure someone should suggest a lightly dressed salad.&#xD;&#xA;&#xD;&#xA;I think it might go with mashed sweet potato with lots of pepper!" />
  <row Id="29600" PostHistoryTypeId="6" PostId="14092" RevisionGUID="cfe7ec12-b128-4533-bfd2-04b369a2800f" CreationDate="2011-04-17T04:04:26.007" UserId="611" Comment="Added pairing tag" Text="&lt;baking&gt;&lt;pairing&gt;" />
  <row Id="29601" PostHistoryTypeId="2" PostId="14102" RevisionGUID="24c2bb90-51ec-4263-b359-22caa8e3ad59" CreationDate="2011-04-17T04:24:50.350" UserId="5649" Text="When I first got a microwave oven I tried to use it for warming the butter when I took it from the fridge. I found that the butter went rancid if you did it two or three times.&#xD;&#xA;&#xD;&#xA; Although just microwaving a small portion to use was OK, it was difficult to time the warming so the stuff didn't melt. Now I just keep it in a butter dish at room temperature, except in high summer." />
  <row Id="29602" PostHistoryTypeId="25" PostId="14095" RevisionGUID="9642d51d-04c9-4329-bb69-6bee575f0263" CreationDate="2011-04-17T05:48:50.550" Comment="http://twitter.com/#!/StackCooking/status/59493500470837248" />
  <row Id="29603" PostHistoryTypeId="5" PostId="13982" RevisionGUID="f76a600a-117b-4f51-9c5c-c5ddabedb984" CreationDate="2011-04-17T05:52:14.270" UserId="5688" Comment="added more information ; edited tags" Text="Wikipedia lists &quot;grated yam&quot; as an ingredient of okonomiyaki. Is it a particular type of yam? Can it be purchased outside of Japan? &#xD;&#xA;&#xD;&#xA;== More Info == &lt;br&gt;&#xD;&#xA;As Mein suggested, I did some more searching on Wikipedia and the internets. &#xD;&#xA;&#xD;&#xA;The &quot;yam&quot; in question is [Dioscorea opposita or Japanese mountain yam][1]. In Japanese it is known as *yamaimo* (kanji: 山芋; hiragana: やまいも).&#xD;&#xA;&#xD;&#xA;Unlike other yam varieties, dioscorea opposita doesn't need to be cooked before consumption. (Most yams contain harmful substances in their raw state.) The dioscorea opposita still contains &quot;oxalate crystals&quot; in the skin which can irritate the skin. &#xD;&#xA;&#xD;&#xA;![The dioscorea opposita yam aka Japanese mountain yam.][2]&#xD;&#xA;&lt;i&gt;Image copied from [wikipedia][3]&lt;/i&gt; &#xD;&#xA;&#xD;&#xA;This [video][4] shows the yam being grated. I've seen this yam grated before and the grated result was *very* slimy and gooey. &#xD;&#xA;&#xD;&#xA;The grater used for *yamaimo* is different to western style graters. [*Oroshigane*][5] graters have small spikes on the grating surface. &#xD;&#xA;&#xD;&#xA;There may be more than one variety of Japanese mountain yam. I saw a reference (now lost) to a variety with dark skin. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Dioscorea_opposita&#xD;&#xA;  [2]: http://i.stack.imgur.com/a2TvC.jpg&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/File:Dioscorea_opposita_%28batatas%29.jpg&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=dU6M-G87L9o&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Oroshigane" />
  <row Id="29604" PostHistoryTypeId="6" PostId="13982" RevisionGUID="f76a600a-117b-4f51-9c5c-c5ddabedb984" CreationDate="2011-04-17T05:52:14.270" UserId="5688" Comment="added more information ; edited tags" Text="&lt;ingredients&gt;&lt;japanese-cuisine&gt;" />
  <row Id="29605" PostHistoryTypeId="2" PostId="14103" RevisionGUID="51f2e6ce-27e4-48fe-89cd-a34e021f1ad6" CreationDate="2011-04-17T08:06:58.230" UserId="5758" Text="Coffee and cacao beans have some properties in common. I'm wondering can you make something akin to chocolate from a coffee bean or something like coffee from a cacao bean?&#xD;&#xA;&#xD;&#xA;&quot;Brewed Chocolate&quot; seems like a no-brainer. In fact, I found this brand which makes it. http://www.drinkchoffy.com/&#xD;&#xA;&#xD;&#xA;Making a solid candy from coffee beans seems a little more iffy. But would this theoretically be possible by crushing the roasted beans (coffee liquor) and extracting the oils (coffee butter) and mixing with the milk and sugar and other usual ingredients?" />
  <row Id="29606" PostHistoryTypeId="1" PostId="14103" RevisionGUID="51f2e6ce-27e4-48fe-89cd-a34e021f1ad6" CreationDate="2011-04-17T08:06:58.230" UserId="5758" Text="Can you make chocolate from coffee beans or coffee from cacao beans?" />
  <row Id="29607" PostHistoryTypeId="3" PostId="14103" RevisionGUID="51f2e6ce-27e4-48fe-89cd-a34e021f1ad6" CreationDate="2011-04-17T08:06:58.230" UserId="5758" Text="&lt;chocolate&gt;&lt;coffee&gt;" />
  <row Id="29608" PostHistoryTypeId="25" PostId="14103" RevisionGUID="89185bb8-5da8-40da-8f08-414db98e7cf3" CreationDate="2011-04-17T08:48:50.763" Comment="http://twitter.com/#!/StackCooking/status/59538800283631616" />
  <row Id="29609" PostHistoryTypeId="2" PostId="14104" RevisionGUID="81842aec-c88e-4923-8840-e9b7a66a290e" CreationDate="2011-04-17T09:39:30.230" UserId="4638" Text="You don't need a brand for brewed chocolate. You just take cocoa powder (which is ground cocoa beans minus most of their fat) and put it into boiling water. You don't even need to strain. But I prefer to make mine with milk (btw, I sometimes brew coffee in milk too). &#xD;&#xA;&#xD;&#xA;Solid candy from coffee is something else. What you call &quot;coffee butter&quot; is, in fact, coffee oil at room temperature. I can't find information about the breakdown of the coffee beans, but I am not sure if they have the starch content of cocoa beans (which helps hold a chocolate bar together). Add to this the potential for a heart attack inducing amount of caffeine per bar of caffeeolate and you see why this isn't commonplace. &#xD;&#xA;&#xD;&#xA;I guess that the industry today would find ways around these problems. You can hydrogenize the oil (although I don't think it would attain the smooth texture of tempered chocolate, chocolate butter has some very special crystallization properties which allow a chocolate bar to have a silky but hard texture. It will be just grainy) and you can decaffeinate the whole thing, and then mix it with some starch to thicken it, and as much sugar as there is in milk chocolate to counter the higher bitterness of coffee. &#xD;&#xA;&#xD;&#xA;But this will be as distant from real rich-flavoured coffee as 39 cent discounter chocolate bars are from real chocolate. There won't be an equivalent of premium dark chocolate (which is the one that tastes of cocoa beans instead of sugar). &#xD;&#xA;&#xD;&#xA;If you love coffee so much that you want to try a coffeeolate bar, you are better off making coffee flavoured chocolate. If you want the least taste mix, start with a white chocolate bar. The easiest way would be to melt it and mix in a very small amount of cream with lots of instant coffee solved into it, but the taste will be bound by the instant coffee quality. The other way would be to brew the coffee powder in cream, very concentrated (more than an espresso) and add it to the melted chocolate. You'll have to work at chocolate candy making temperatures (30°C to 32°C), if you overheat, you'll have to retemper the chocolate. &#xD;&#xA;" />
  <row Id="29610" PostHistoryTypeId="2" PostId="14105" RevisionGUID="bc5f57ca-a630-4378-8e57-30ad29c4b37f" CreationDate="2011-04-17T10:20:56.683" UserId="5761" Text="I was frying onions and garlic the other day and the paste turned green. I had bought the onions/garlics many days ago (20-30 days) I guess. Could that be the reason? There was no fungi or something suspicious when I cut them by the way." />
  <row Id="29611" PostHistoryTypeId="1" PostId="14105" RevisionGUID="bc5f57ca-a630-4378-8e57-30ad29c4b37f" CreationDate="2011-04-17T10:20:56.683" UserId="5761" Text="Does aged onion/garlic turn green when frying?" />
  <row Id="29612" PostHistoryTypeId="3" PostId="14105" RevisionGUID="bc5f57ca-a630-4378-8e57-30ad29c4b37f" CreationDate="2011-04-17T10:20:56.683" UserId="5761" Text="&lt;frying&gt;&lt;onions&gt;&lt;garlic&gt;" />
  <row Id="29613" PostHistoryTypeId="2" PostId="14106" RevisionGUID="b8f27cc2-5bfd-4150-a309-17142249c62e" CreationDate="2011-04-17T11:44:27.443" UserId="4012" Text="I've also noticed this when cooking an onion-garlic paste, here are some explanations for this from [_chowhound.com_][1]:&#xD;&#xA;&#xD;&#xA;&gt; If you pureed the mixture, that releases some sort of enzymes that makes the onions and garlic turn green when heated. In indian cooking, we often puree onions and then cook them until brown, and they stay green for several minutes until the browning begins.&#xD;&#xA;&#xD;&#xA;And:&#xD;&#xA;&#xD;&#xA;&gt; Acidity releases sulfur naturally occurring in the garlic which combines with trace copper either from your pan or from your water or already present in the garlic, which forms copper sulfate a greenish blue compound. It is considered harmless in trace amounts involved in cooking. I have heard that this only happens with fresh picked garlic or bottled fresh refrigerated garlic. Fresh garlic aged a week or two is less likely to turn green.&#xD;&#xA;&#xD;&#xA;There's also some further discussion about it on [_cheftalk.com_][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/471608&#xD;&#xA;  [2]: http://www.cheftalk.com/forum/thread/45254/onions-turned-green-while-frying" />
  <row Id="29614" PostHistoryTypeId="5" PostId="14106" RevisionGUID="19696f98-84ad-4055-adf1-0520029ea50f" CreationDate="2011-04-17T11:53:12.087" UserId="4012" Comment="added 1114 characters in body" Text="I've also noticed this when cooking an onion-garlic paste, here are some explanations for this from [_chowhound.com_][1]:&#xD;&#xA;&#xD;&#xA;&gt; If you pureed the mixture, that releases some sort of enzymes that makes the onions and garlic turn green when heated. In indian cooking, we often puree onions and then cook them until brown, and they stay green for several minutes until the browning begins.&#xD;&#xA;&#xD;&#xA;And:&#xD;&#xA;&#xD;&#xA;&gt; Acidity releases sulfur naturally occurring in the garlic which combines with trace copper either from your pan or from your water or already present in the garlic, which forms copper sulfate a greenish blue compound. It is considered harmless in trace amounts involved in cooking. I have heard that this only happens with fresh picked garlic or bottled fresh refrigerated garlic. Fresh garlic aged a week or two is less likely to turn green.&#xD;&#xA;&#xD;&#xA;There's also some further discussion about it on [_cheftalk.com_][2].&#xD;&#xA;&#xD;&#xA;Interestingly, you could also get **blue** garlic; though I have only seen it turn green so far:&#xD;&#xA;&#xD;&#xA;&gt; Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic Can Turn Blue**&#xD;&#xA;&#xD;&#xA;&gt; Raw garlic contains an enzyme that if not inactivated by heating reacts with trace amounts of sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic can turn Green**&#xD;&#xA;&#xD;&#xA;&gt; If the garlic was not fully mature or dry, pigments in the garlic may turn green when in the presence of acid. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening, but I'm not yet sure that is true. Green garlic is safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; Source: [http://www.gourmetgarlicgardens.com/pickle.htm][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/471608&#xD;&#xA;  [2]: http://www.cheftalk.com/forum/thread/45254/onions-turned-green-while-frying&#xD;&#xA;  [3]: http://www.gourmetgarlicgardens.com/pickle.htm" />
  <row Id="29615" PostHistoryTypeId="5" PostId="14106" RevisionGUID="e3272000-1e9e-43c3-843c-8844225d279f" CreationDate="2011-04-17T11:58:30.007" UserId="4012" Comment="added 135 characters in body" Text="I've also noticed this when cooking an onion-garlic paste, here are some explanations for this from [_chowhound.com_][1]:&#xD;&#xA;&#xD;&#xA;&gt; If you pureed the mixture, that releases some sort of enzymes that makes the onions and garlic turn green when heated. In indian cooking, we often puree onions and then cook them until brown, and they stay green for several minutes until the browning begins.&#xD;&#xA;&#xD;&#xA;And:&#xD;&#xA;&#xD;&#xA;&gt; Acidity releases sulfur naturally occurring in the garlic which combines with trace copper either from your pan or from your water or already present in the garlic, which forms copper sulfate a greenish blue compound. It is considered harmless in trace amounts involved in cooking. I have heard that this only happens with fresh picked garlic or bottled fresh refrigerated garlic. Fresh garlic aged a week or two is less likely to turn green.&#xD;&#xA;&#xD;&#xA;There's also some further discussion about it on [_cheftalk.com_][2].&#xD;&#xA;&#xD;&#xA;Interestingly, you could also get **blue** garlic; though I have only seen it turn green so far:&#xD;&#xA;&#xD;&#xA;&gt; Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic Can Turn Blue**&#xD;&#xA;&#xD;&#xA;&gt; Raw garlic contains an enzyme that if not inactivated by heating reacts with trace amounts of sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic can turn Green**&#xD;&#xA;&#xD;&#xA;&gt; If the garlic was not fully mature or dry, pigments in the garlic may turn green when in the presence of acid. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening, but I'm not yet sure that is true. Green garlic is safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; Source: [http://www.gourmetgarlicgardens.com/pickle.htm][3]&#xD;&#xA;&#xD;&#xA;And one more link: [http://whatscookingamerica.net/Q-A/bluegarlic.htm][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/471608&#xD;&#xA;  [2]: http://www.cheftalk.com/forum/thread/45254/onions-turned-green-while-frying&#xD;&#xA;  [3]: http://www.gourmetgarlicgardens.com/pickle.htm&#xD;&#xA;  [4]: http://whatscookingamerica.net/Q-A/bluegarlic.htm" />
  <row Id="29616" PostHistoryTypeId="5" PostId="14106" RevisionGUID="ebcaf8cf-539d-40da-82c9-9f27b27a76db" CreationDate="2011-04-17T12:15:00.180" UserId="4012" Comment="deleted 358 characters in body" Text="I've also had this happen when cooking an onion-garlic paste. I've found several web pages where the phenomenon is discussed, listed below. In summary, it's normal and happens due to certain chemical reactions between the garlic, cooking utensils and water. In your case, it's probably not due to the age of your garlic or onions though, as one source suggests it is _less_ likely to occur with aged garlic. I've only seen the paste turn green myself, though interestingly you could also get _blue_ garlic:&#xD;&#xA;&#xD;&#xA;&gt; Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic Can Turn Blue**&#xD;&#xA;&#xD;&#xA;&gt; Raw garlic contains an enzyme that if not inactivated by heating reacts with trace amounts of sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; **Garlic can turn Green**&#xD;&#xA;&#xD;&#xA;&gt; If the garlic was not fully mature or dry, pigments in the garlic may turn green when in the presence of acid. Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening, but I'm not yet sure that is true. Green garlic is safe to eat.&#xD;&#xA;&#xD;&#xA;&gt; Source: [http://www.gourmetgarlicgardens.com/pickle.htm][3]&#xD;&#xA;&#xD;&#xA;Some other pages where this is discussed: [http://chowhound.chow.com/topics/471608][1], [http://www.cheftalk.com/forum/thread/45254/onions-turned-green-while-frying][2], [http://whatscookingamerica.net/Q-A/bluegarlic.htm][4].&#xD;&#xA;&#xD;&#xA;  [1]: http://chowhound.chow.com/topics/471608&#xD;&#xA;  [2]: http://www.cheftalk.com/forum/thread/45254/onions-turned-green-while-frying&#xD;&#xA;  [3]: http://www.gourmetgarlicgardens.com/pickle.htm&#xD;&#xA;  [4]: http://whatscookingamerica.net/Q-A/bluegarlic.htm" />
  <row Id="29617" PostHistoryTypeId="2" PostId="14107" RevisionGUID="eb5f4bbb-397f-483a-8166-3bd17b89607f" CreationDate="2011-04-17T12:48:42.723" UserId="4012" Text="This doesn't really answer your question; but I'm not sure you're going to get a better answer than &quot;its origins are shrouded in historical mystery&quot; as the following Jewish Life TV blog entry from 2009 asked a similar question but has, at least so far, not received any useful comments:&#xD;&#xA;&#xD;&#xA;&gt; The history of the Chinese Drop cookie is not well documented. If I were to write its history, I would fancy it would involve a Chinese baker, a Chinese Almond cookie, a Jewish Baker, and a dollop of chocolate and of course ground walnuts. From the blending of cultures, the Chinese Drop Cookie is born as a somewhat crumbly and crispy treat. Unlike its cousin, the Chinese Drop Cookie features the chocolate dollop and ground walnuts instead of the almonds.&#xD;&#xA; &#xD;&#xA;&gt; _Post a Comment: Have a good Chinese Drop Cookie recipe? Know the history of the Chinese Drop Cookie? Tell us about your favorite bakery._&#xD;&#xA;&#xD;&#xA;&gt; **Source:** [http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729" />
  <row Id="29618" PostHistoryTypeId="5" PostId="14107" RevisionGUID="eb4d7a22-d3ae-408e-9281-35e06ccc74b3" CreationDate="2011-04-17T13:15:20.643" UserId="4012" Comment="added 106 characters in body" Text="This doesn't really answer your question; but I'm not sure you're going to get a better answer than &quot;its origins are shrouded in historical mystery&quot; as the following Jewish Life TV blog entry from 2009 asked a similar question but has, at least so far, not received any useful comments. It does suggest there's a link with the almond cookies found in chinese bakeries, hence perhaps the name:&#xD;&#xA;&#xD;&#xA;&gt; The history of the Chinese Drop cookie is not well documented. If I were to write its history, I would fancy it would involve a Chinese baker, a Chinese Almond cookie, a Jewish Baker, and a dollop of chocolate and of course ground walnuts. From the blending of cultures, the Chinese Drop Cookie is born as a somewhat crumbly and crispy treat. Unlike its cousin, the Chinese Drop Cookie features the chocolate dollop and ground walnuts instead of the almonds.&#xD;&#xA; &#xD;&#xA;&gt; _Post a Comment: Have a good Chinese Drop Cookie recipe? Know the history of the Chinese Drop Cookie? Tell us about your favorite bakery._&#xD;&#xA;&#xD;&#xA;&gt; **Source:** [http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729" />
  <row Id="29619" PostHistoryTypeId="5" PostId="14107" RevisionGUID="e8b76858-9431-4631-bd69-6cbdcba23ba0" CreationDate="2011-04-17T13:20:53.663" UserId="4012" Comment="edited body" Text="This doesn't really answer your question; but I'm not sure you're going to get a better answer than &quot;its origins are shrouded in historical mystery&quot; as the following Jewish Life TV blog entry from 2009 asked a similar question but has, at least so far, not received any useful comments. It does suggest there's a link with the almond cookies found in Chinese bakeries, hence perhaps the name:&#xD;&#xA;&#xD;&#xA;&gt; The history of the Chinese Drop cookie is not well documented. If I were to write its history, I would fancy it would involve a Chinese baker, a Chinese Almond cookie, a Jewish Baker, and a dollop of chocolate and of course ground walnuts. From the blending of cultures, the Chinese Drop Cookie is born as a somewhat crumbly and crispy treat. Unlike its cousin, the Chinese Drop Cookie features the chocolate dollop and ground walnuts instead of the almonds.&#xD;&#xA; &#xD;&#xA;&gt; _Post a Comment: Have a good Chinese Drop Cookie recipe? Know the history of the Chinese Drop Cookie? Tell us about your favorite bakery._&#xD;&#xA;&#xD;&#xA;&gt; **Source:** [http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jltv.tv/blog.php?user=dumpling&amp;blogentry_id=729" />
  <row Id="29620" PostHistoryTypeId="2" PostId="14108" RevisionGUID="8c212dcf-2cfe-4134-b44d-9009f20ac2b2" CreationDate="2011-04-17T13:59:19.530" UserId="4012" Text="Well, I found an article titled &quot;[What local chefs are doing with sarsaparilla][1]&quot; with three example uses. Though in all three the sarsaparilla is used to flavor a liquid rather than as an actual ingredient, only the first one is a drink, the other two are &quot;Sarsaparilla quail&quot; and &quot;Sarsaparilla skate wing.&quot;&#xD;&#xA;&#xD;&#xA;  [1]: http://timeoutchicago.com/restaurants-bars/61290/three-way" />
  <row Id="29621" PostHistoryTypeId="5" PostId="14108" RevisionGUID="6fcf480d-d1e4-4625-938b-449a1121c516" CreationDate="2011-04-17T14:34:27.773" UserId="4012" Comment="added 298 characters in body; added 2 characters in body" Text="Well, I found an article titled &quot;[What local chefs are doing with sarsaparilla][1]&quot; with three example uses. Though in all three the sarsaparilla is used to flavor a liquid rather than as an actual ingredient, only the first one is a drink, the other two are &quot;Sarsaparilla quail&quot; and &quot;Sarsaparilla skate wing.&quot;&#xD;&#xA;&#xD;&#xA;(I've did some further Googl'ing, but the dearth of recipes in which sarsaparilla is used as an ingredient rather than as a flavoring seems to suggest it's not something you'd wish to eat on its own, unless you're a [Smurf][2].)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://timeoutchicago.com/restaurants-bars/61290/three-way&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sarsaparilla#Popular_culture" />
  <row Id="29622" PostHistoryTypeId="25" PostId="14105" RevisionGUID="481b9d1f-bb35-488b-9d43-7a4813fc3002" CreationDate="2011-04-17T14:48:50.880" Comment="http://twitter.com/#!/StackCooking/status/59629397073866753" />
  <row Id="29623" PostHistoryTypeId="4" PostId="13704" RevisionGUID="c3ed5d47-7f94-4cd8-9bb6-7232d661827d" CreationDate="2011-04-17T14:50:43.750" UserId="4012" Comment="More descriptive question title." Text="What's the origin of the name of the &quot;Chinese Cookie&quot; found in Jewish deli's in the US?" />
  <row Id="29624" PostHistoryTypeId="24" PostId="13704" RevisionGUID="c3ed5d47-7f94-4cd8-9bb6-7232d661827d" CreationDate="2011-04-17T14:50:43.750" Comment="Proposed by 4012 approved by 60 edit id of 117" />
  <row Id="29625" PostHistoryTypeId="5" PostId="14098" RevisionGUID="69bdba36-0325-40d9-bb9f-e303a2245108" CreationDate="2011-04-17T14:51:32.517" UserId="60" Comment="deleted 6 characters in body" Text="I always like it when breads are served with lobster! &#xD;&#xA;" />
  <row Id="29626" PostHistoryTypeId="5" PostId="14079" RevisionGUID="d8ad350d-c7b1-4d33-b704-3e5c07697f0f" CreationDate="2011-04-17T15:27:47.580" UserId="641" Comment="added 93 characters in body" Text="Ok, here's the situation. I put a pan of water and sugar on a medium high flame and went away. Some time later I found a smoldering black mass overflowing the pan. It took some time to clean up (anybody know how to remove burnt caramel from stainless steel?).&#xD;&#xA;&#xD;&#xA;I threw the burnt caramel away, but later started wondering. There is a sweet called 'carbon' and I have no idea how it's made, but it looks the same as what was in the pan... So there's the question. How is 'carbon' made? &#xD;&#xA;&#xD;&#xA;**Edit** The question was whether the burnt sugar is edible. The answer of course is: no." />
  <row Id="29627" PostHistoryTypeId="2" PostId="14109" RevisionGUID="204207a0-ca25-4ccc-abfc-8726167bc19b" CreationDate="2011-04-17T16:21:27.150" UserId="5762" Text="I recently saw in a movie that keepig onions in the freezer prevents you from crying when you peel them. Is it true?" />
  <row Id="29628" PostHistoryTypeId="1" PostId="14109" RevisionGUID="204207a0-ca25-4ccc-abfc-8726167bc19b" CreationDate="2011-04-17T16:21:27.150" UserId="5762" Text="Is it true that if you store an onion in the freezer, it won't make you cry when you peel it?" />
  <row Id="29629" PostHistoryTypeId="3" PostId="14109" RevisionGUID="204207a0-ca25-4ccc-abfc-8726167bc19b" CreationDate="2011-04-17T16:21:27.150" UserId="5762" Text="&lt;preparation&gt;" />
  <row Id="29630" PostHistoryTypeId="2" PostId="14110" RevisionGUID="db7906e4-d8c3-475b-bb07-c2549f0a7bae" CreationDate="2011-04-17T17:30:17.917" UserId="5006" Text="It works for me.  Even putting them in the fridge for a while before cutting seems to really reduce the sulfur emissions and eliminate tears.  I don't know what the chemistry behind it is, though." />
  <row Id="29631" PostHistoryTypeId="25" PostId="14109" RevisionGUID="52ae07ca-621a-44f9-a26d-cf5d61917061" CreationDate="2011-04-17T17:48:50.797" Comment="http://twitter.com/#!/StackCooking/status/59674695808720896" />
  <row Id="29632" PostHistoryTypeId="5" PostId="14109" RevisionGUID="cc111fc4-181f-412d-8c17-8cccb8556354" CreationDate="2011-04-17T19:25:33.483" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How can I chop onions without crying?](http://cooking.stackexchange.com/questions/567/how-can-i-chop-onions-without-crying)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I recently saw in a movie that keepig onions in the freezer prevents you from crying when you peel them. Is it true?" />
  <row Id="29633" PostHistoryTypeId="10" PostId="14109" RevisionGUID="29a27f52-5a1c-47e2-9adc-9e8518b47fe9" CreationDate="2011-04-17T19:25:33.343" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="29634" PostHistoryTypeId="25" PostId="14086" RevisionGUID="b4e0cf61-1a50-44b2-88ab-9f1dc9282906" CreationDate="2011-04-17T20:48:50.727" Comment="http://twitter.com/#!/StackCooking/status/59719994304495616" />
  <row Id="29635" PostHistoryTypeId="2" PostId="14111" RevisionGUID="daf7ca17-456d-4149-8826-77326f6e44aa" CreationDate="2011-04-17T22:25:21.703" UserId="5767" Text="While it depends on your taste and recipe, I can tell you what's my favorite amount.&#xD;&#xA;&#xD;&#xA;I tend to chop chocolate to pretty big pieces (cubes approximately 2cm long). I tend to put as many chocolate chips as it takes so that some of them fall off when mixed with the dough. I then additionally push leftover chips in dough when forming cookies. I try to avoid chips that are too small and chocolate powder; somehow the cookies are better when chocolate powder is not mixed into dough. I suppose the contrast between the dough and chocolate chips is what makes them tasty." />
  <row Id="29636" PostHistoryTypeId="2" PostId="14112" RevisionGUID="40162163-6f42-4e5f-b8df-589d900e06a7" CreationDate="2011-04-17T23:01:51.280" UserId="5767" Text="I certainly don't know why asparagus is so beloved in Germany, but here in Croatia it's one of the less used vegetables so it's definitely not a global phenomenon. I suspect it has to do with culture and what grows best in certain cultures.&#xD;&#xA;&#xD;&#xA;To give another example, I guess that most people in Italy would call tomato a king of vegetables, if it were a vegetable (curiously, it's a fruit). It's the ultimate Mediterranean ingredient; I cannot find it, but some time ago I read an article on how it's actually even healthier when cooked and combined with olive oil.&#xD;&#xA;&#xD;&#xA;Wikipedia mentions that [eggplant][1] is referred to as the &quot;king of vegetables&quot; in India. In my country old people sometimes call eggplant &quot;a poor man's meat.&quot; However, this is not as known to younger generations which take eating meat almost every day for granted, while our grandparents lived in a culture where not a lot of people could afford meat more than once or twice a week.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Eggplant#Cooking" />
  <row Id="29637" PostHistoryTypeId="2" PostId="14113" RevisionGUID="aede6534-914b-42db-ba72-4485f4c48b1c" CreationDate="2011-04-17T23:43:47.857" UserId="5768" Text="I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavours have set to a point, and are delicious if eaten immediately, but the cut squares remain wet and keep absorbing the icing mixture coating. As I'd like to package them together in cellophane packets (for Easter gifts) I'm afraid that the wet ones will ruin the lot. Can I do anything to fix them now, after the fact, or should I just start again? I've currently got them in the fridge, uncovered, with as much as the icing mixture dusted off as possible in the hope that this will dry them out." />
  <row Id="29638" PostHistoryTypeId="1" PostId="14113" RevisionGUID="aede6534-914b-42db-ba72-4485f4c48b1c" CreationDate="2011-04-17T23:43:47.857" UserId="5768" Text="Turkish Delight is too wet" />
  <row Id="29639" PostHistoryTypeId="3" PostId="14113" RevisionGUID="aede6534-914b-42db-ba72-4485f4c48b1c" CreationDate="2011-04-17T23:43:47.857" UserId="5768" Text="&lt;candy&gt;&lt;gelatin&gt;&lt;turkish-cuisine&gt;" />
  <row Id="29640" PostHistoryTypeId="25" PostId="14113" RevisionGUID="e1980d98-a481-4ac9-9838-b0be7a3a6c50" CreationDate="2011-04-17T23:48:51.130" Comment="http://twitter.com/#!/StackCooking/status/59765293769162753" />
  <row Id="29641" PostHistoryTypeId="2" PostId="14114" RevisionGUID="32c2fd50-d3ae-4e65-b1e4-95fcc58bc532" CreationDate="2011-04-18T00:21:11.590" UserId="41" Text="What you're observing is called [syneresis][1].  Most gelling agents such as gelatin and agar will tend to lose water over time, especially as the temperature goes up (i.e. from refrigerator to room temperature).&#xD;&#xA;&#xD;&#xA;What is in fact happening is that the squares are *drying out* and pushing water out to the surface, which is why the powdered sugar gets soggy or even absorbed (the starch in that powdered sugar keeps it stuck to the jellies).&#xD;&#xA;&#xD;&#xA;Gelatin being thermoreversible, you can simply melt it and start over again; it'll be a little on the sweet side due to the increased sugar but otherwise fine.  Of course, you'll just end up with the same results.  You need to add a stabilizer.&#xD;&#xA;&#xD;&#xA;Xanthan gum is very good at controlling syneresis and is pretty easy to obtain in health food stores or even supermarkets nowadays.  Add a pinch of that and you'll get much stabler results.  Another additive I've used to stabilize agar-based Turkish Delight is locust bean gum (carob), although I'm not 100% sure if it works as well with gelatin.&#xD;&#xA;&#xD;&#xA;Sometimes, you can just let them dry out - periodically wipe the excess water off the surface and hope that it stabilizes.  But be careful; if it's not stable because you didn't use enough gelatin (or didn't use strong enough gelatin) then you might end up with a puddle of goo instead.  So if you plan to try this, monitor it carefully.&#xD;&#xA;&#xD;&#xA;Personally, I'd recommend tossing it all in a pot, melting it, throwing in a bit of xanthan gum, and setting it again.  It'll be fine.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Syneresis_(chemistry)" />
  <row Id="29642" PostHistoryTypeId="5" PostId="14114" RevisionGUID="f49a4d6f-00f0-4c8e-a86b-6435b671d3f8" CreationDate="2011-04-18T02:29:16.797" UserId="41" Comment="deleted 4 characters in body" Text="What you're observing is called [syneresis][1].  Most gelling agents such as gelatin and agar will tend to lose water over time, especially as the temperature goes up (i.e. from refrigerator to room temperature).&#xD;&#xA;&#xD;&#xA;What is in fact happening is that the squares are *drying out* and pushing water out to the surface, which is why the powdered sugar gets soggy or even absorbed (the starch in that powdered sugar keeps it stuck to the jellies).&#xD;&#xA;&#xD;&#xA;Gelatin being thermoreversible, you can simply melt it and set it again; it'll be a little on the sweet side due to the increased sugar but otherwise fine.  Of course, you'll just end up with the same results.  You need to add a stabilizer.&#xD;&#xA;&#xD;&#xA;Xanthan gum is very good at controlling syneresis and is pretty easy to obtain in health food stores or even supermarkets nowadays.  Add a pinch of that and you'll get much stabler results.  Another additive I've used to stabilize agar-based Turkish Delight is locust bean gum (carob), although I'm not 100% sure if it works as well with gelatin.&#xD;&#xA;&#xD;&#xA;Sometimes, you can just let them dry out - periodically wipe the excess water off the surface and hope that it stabilizes.  But be careful; if it's not stable because you didn't use enough gelatin (or didn't use strong enough gelatin) then you might end up with a puddle of goo instead.  So if you plan to try this, monitor it carefully.&#xD;&#xA;&#xD;&#xA;Personally, I'd recommend tossing it all in a pot, melting it, throwing in a bit of xanthan gum, and setting it again.  It'll be fine.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Syneresis_(chemistry)" />
  <row Id="29643" PostHistoryTypeId="25" PostId="14052" RevisionGUID="82af5ba4-b1a6-4c26-9836-cdea27cf1f4a" CreationDate="2011-04-18T02:48:50.673" Comment="http://twitter.com/#!/StackCooking/status/59810590780170240" />
  <row Id="29644" PostHistoryTypeId="2" PostId="14115" RevisionGUID="2f6a88be-8efd-47ec-b6b9-f40d520b7055" CreationDate="2011-04-18T03:34:31.057" UserId="5751" Text="I have been trying to perfect my chili sauce making skills for the past few years. Alas, I have not come close to what my grandmother used to make.  Generally I like to keep it simple with just a few ingredients; fresh chilis, vinegar, and apricot jam.  All cooked up and reduced.&#xD;&#xA;&#xD;&#xA;I've collected a few other sauces from around the world, and my favourite tasting one is a Portuguese variety that has pineapple in it.&#xD;&#xA;&#xD;&#xA;Any advice? I'd like to keep it very strong.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29645" PostHistoryTypeId="1" PostId="14115" RevisionGUID="2f6a88be-8efd-47ec-b6b9-f40d520b7055" CreationDate="2011-04-18T03:34:31.057" UserId="5751" Text="how to make the most flavoursome chili sauce?" />
  <row Id="29646" PostHistoryTypeId="3" PostId="14115" RevisionGUID="2f6a88be-8efd-47ec-b6b9-f40d520b7055" CreationDate="2011-04-18T03:34:31.057" UserId="5751" Text="&lt;sauce&gt;&lt;chili&gt;" />
  <row Id="29647" PostHistoryTypeId="25" PostId="14115" RevisionGUID="5effe9b9-3eb9-496c-a17e-1cfab9ce90e8" CreationDate="2011-04-18T08:48:51.087" Comment="http://twitter.com/#!/StackCooking/status/59901188925165568" />
  <row Id="29648" PostHistoryTypeId="5" PostId="14092" RevisionGUID="738ce0a8-fc46-462b-838c-c6ece75a1a0c" CreationDate="2011-04-18T09:06:33.297" UserId="1672" Comment="espresso, not expresso! (and some padding)" Text="I am trying to create a few new recipes and I'm stuck on what other ingredients (flavours) would go well with espresso in a baked item." />
  <row Id="29649" PostHistoryTypeId="4" PostId="14092" RevisionGUID="738ce0a8-fc46-462b-838c-c6ece75a1a0c" CreationDate="2011-04-18T09:06:33.297" UserId="1672" Comment="espresso, not expresso! (and some padding)" Text="Flavour matching with espresso in baking" />
  <row Id="29650" PostHistoryTypeId="6" PostId="14092" RevisionGUID="738ce0a8-fc46-462b-838c-c6ece75a1a0c" CreationDate="2011-04-18T09:06:33.297" UserId="1672" Comment="espresso, not expresso! (and some padding)" Text="&lt;baking&gt;&lt;pairing&gt;&lt;espresso&gt;" />
  <row Id="29651" PostHistoryTypeId="24" PostId="14092" RevisionGUID="738ce0a8-fc46-462b-838c-c6ece75a1a0c" CreationDate="2011-04-18T09:06:33.297" Comment="Proposed by 1672 approved by -1 edit id of 118" />
  <row Id="29652" PostHistoryTypeId="5" PostId="14092" RevisionGUID="e1f38770-036e-4369-81c7-267ace6ec131" CreationDate="2011-04-18T09:06:33.767" UserDisplayName="daniel" Comment="added 1 characters in body" Text="I am trying to create a few new recipes and I am stuck on what other ingredients (flavours) would go well with espresso in a baked item." />
  <row Id="29653" PostHistoryTypeId="2" PostId="14116" RevisionGUID="f780ae2c-6df4-4ad0-9b86-af8e6b7b94bc" CreationDate="2011-04-18T09:41:04.233" UserId="5212" Text="Don't really like to define one vegtable as better than another, but Asparagus has always had a reputation as a luxury item. A combination of the expense of producing it (You cannot get a high yield, plus it takes a number of years to develop a productive asparagus bed) and a relatively short season (At least in the UK) meant it would be a rare treat for most people. Of course now with it imported from all round the world, it is much less so. " />
  <row Id="29654" PostHistoryTypeId="2" PostId="14117" RevisionGUID="b3e0183e-3f9c-4ade-8a21-94ec42edd0b8" CreationDate="2011-04-18T10:59:40.117" UserId="15" Text="Here is a flavor wheel I have seen used by many sites:&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/FE7Qh.jpg" />
  <row Id="29655" PostHistoryTypeId="2" PostId="14118" RevisionGUID="91e546e6-289c-4f51-8be8-1f842b7df210" CreationDate="2011-04-18T11:51:42.763" UserId="5772" Text="I bought some silicone easter egg molds, and I put 2 layers of chocolate in them. After they had set I tried to turn them out of the molds and they just cracked.&#xD;&#xA;&#xD;&#xA;Is there any trick to turning the chocolate halves out of the molds without cracking the chocolate?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="29656" PostHistoryTypeId="1" PostId="14118" RevisionGUID="91e546e6-289c-4f51-8be8-1f842b7df210" CreationDate="2011-04-18T11:51:42.763" UserId="5772" Text="Get chocolate eggs out of silicone mold" />
  <row Id="29657" PostHistoryTypeId="3" PostId="14118" RevisionGUID="91e546e6-289c-4f51-8be8-1f842b7df210" CreationDate="2011-04-18T11:51:42.763" UserId="5772" Text="&lt;chocolate&gt;" />
  <row Id="29658" PostHistoryTypeId="10" PostId="14115" RevisionGUID="0fc2f32c-ccab-4748-9062-9d967ccc6a3a" CreationDate="2011-04-18T12:25:32.270" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="29659" PostHistoryTypeId="2" PostId="14119" RevisionGUID="0b95e47d-287f-46bc-9c49-d1a72ee25632" CreationDate="2011-04-18T12:35:44.663" UserId="5162" Text="Are you making sure that the chocolate is properly set? It's very important to ensure it's properly set or it will stick. Also, are you making the chocolate thick enough? It can be helpful to do two layers of chocolate in order that it isn't so thin it cracks easily. " />
  <row Id="29660" PostHistoryTypeId="2" PostId="14120" RevisionGUID="84b879a6-597a-4646-9d1a-15c0b50de4c1" CreationDate="2011-04-18T13:08:54.540" UserId="5600" Text="This is also not a real answer; I am merely speculating.  The [recipe for Jewish Deli &quot;Chinese Cookies&quot;][1] seems awfully similar to the [recipe][2] for [Chinese almond biscuits][3], except that the lard is replaced with shortening (to keep it Kosher) and chocolate is added.  A recipe for Chinese almond biscuits was printed as a &quot;standard Chinese cookie&quot; in [*The Thousand Recipe Chinese Cookbook*][4] as early as 1984, and this exact same recipe was reprinted in [*From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food*][5].  Given that love affair with Chinese food, I am guessing that at some point in time a cook at a deli decided to recreate the beloved Chinese recipe, either due to his or her own love of the baked good or by request.&#xD;&#xA;&#xD;&#xA;I know a Jewish guy who owned and operated a Chinese restaurant in the 1970s (staffed with Cantonese cooks), so the intercultural culinary collaboration is a definite possibility.  (Almond biscuits are very popular in Hong Kong, which is the epicenter of Cantonese cuisine.)  A [Glatt Kosher][6] Israeli-style restaurant close to where I used to work recently converted to a Glatt Kosher Chinese-style restaurant (under the same management, and likely with the same cooks)!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://thecowlesreport.com/fastestchef-035a.html&#xD;&#xA;  [2]: http://allrecipes.com//Recipe/chinese-restaurant-almond-cookies/Detail.aspx&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Almond_Biscuit&#xD;&#xA;  [4]: http://www.amazon.com/Thousand-Recipe-Chinese-Cookbook/dp/0671509934&#xD;&#xA;  [5]: http://www.amazon.com/gp/product/9652293571/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=0671509934&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=0KX9EZYBDA310SHQ13XJ&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Shechita#Glatt" />
  <row Id="29661" PostHistoryTypeId="5" PostId="14120" RevisionGUID="a3fc4c8c-cb5a-49d9-b23d-6a19d6adb9ed" CreationDate="2011-04-18T15:10:32.593" UserId="5600" Comment="added 318 characters in body" Text="This is also not a real answer; I am merely speculating.  The [recipe for Jewish Deli &quot;Chinese Cookies&quot;][1] seems awfully similar to the [recipe][2] for [Chinese almond biscuits][3], except that the lard is replaced with shortening (to keep it Kosher) and chocolate is added.  A recipe for Chinese almond biscuits was printed as a &quot;standard Chinese cookie&quot; in [*The Thousand Recipe Chinese Cookbook*][4] as early as 1984, and this exact same recipe was reprinted in [*From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food*][5].  Given that love affair with Chinese food, I am guessing that at some point in time a cook at a deli decided to recreate the beloved Chinese recipe, either due to his or her own love of the baked good or by request.&#xD;&#xA;&#xD;&#xA;I know a Jewish guy who owned and operated a Chinese restaurant in the 1970s (staffed with Cantonese cooks), so the intercultural culinary collaboration is a definite possibility.  (Almond biscuits are very popular in Hong Kong, which is the epicenter of Cantonese cuisine.)  A [Glatt Kosher][6] Israeli-style restaurant close to where I used to work recently converted to a Glatt Kosher Chinese-style restaurant (under the same management, and likely with the same cooks)!&#xD;&#xA;&#xD;&#xA;**Edit (more speculation):** If the &quot;Chinese cookie&quot; is in fact a descendant of the almond biscuit, it may have been originally motivated by its almond content: It wouldn't be hard to replace the small amount of wheat flour in the recipe with something like almond flour, thus making the cookies Kosher for Passover.&#xD;&#xA;&#xD;&#xA;  [1]: http://thecowlesreport.com/fastestchef-035a.html&#xD;&#xA;  [2]: http://allrecipes.com//Recipe/chinese-restaurant-almond-cookies/Detail.aspx&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Almond_Biscuit&#xD;&#xA;  [4]: http://www.amazon.com/Thousand-Recipe-Chinese-Cookbook/dp/0671509934&#xD;&#xA;  [5]: http://www.amazon.com/gp/product/9652293571/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=0671509934&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=0KX9EZYBDA310SHQ13XJ&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Shechita#Glatt" />
  <row Id="29662" PostHistoryTypeId="5" PostId="14077" RevisionGUID="b58fd478-d744-420c-bcee-4d82c4c17e49" CreationDate="2011-04-18T16:42:12.980" UserId="4343" Comment="added 11 characters in body; deleted 11 characters in body" Text="As long as you are following food safety rules, any standard grocery store ingredients should be fine. I can't speak for exotic foods.&#xD;&#xA;&#xD;&#xA;Possible problems:&#xD;&#xA;&#xD;&#xA;1. You may have digestive problems if you have too much/little fiber or if you overload it with chile. Nothing dangerous though, assuming you are in good health.&#xD;&#xA;&#xD;&#xA;2. You may have long term troubles if you aren't getting proper nutrition. &#xD;&#xA;&#xD;&#xA;3. I am assuming you aren't going mad scientist and mixing things like vinegar and baking soda and drinking it before it can fizz fully. Don't do that." />
  <row Id="29663" PostHistoryTypeId="2" PostId="14121" RevisionGUID="9d1b7f50-3a71-4076-ae4d-0c3862029d7c" CreationDate="2011-04-18T16:55:26.987" UserId="3252" Text="You might want to try a malta beverage, and then cut back or remove the sugar in the recipe.  That would take a good bit of experimentation to be sure, but malta is more or less non-fermented beer.  (hopped malt soda)  I would say do 50/50 water and malta, or perhaps 40/60.&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="29664" PostHistoryTypeId="25" PostId="14118" RevisionGUID="27ab56d6-dc69-4ea9-9a2f-40bacc2288e1" CreationDate="2011-04-18T17:48:51.460" Comment="http://twitter.com/#!/StackCooking/status/60037085792440320" />
  <row Id="29665" PostHistoryTypeId="2" PostId="14122" RevisionGUID="04535982-d265-45bc-8a2d-ed7b899887c5" CreationDate="2011-04-18T18:27:11.150" UserId="1685" Text="When creaming butter or shortening with sugar, how can I tell when it's creamed enough?  &#xD;&#xA;&#xD;&#xA;With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive.  &#xD;&#xA;&#xD;&#xA;Also, what are symptoms could I see in cookies which have had the butter under-creamed?" />
  <row Id="29666" PostHistoryTypeId="1" PostId="14122" RevisionGUID="04535982-d265-45bc-8a2d-ed7b899887c5" CreationDate="2011-04-18T18:27:11.150" UserId="1685" Text="How can I tell when my fat is sufficiently creamed?" />
  <row Id="29667" PostHistoryTypeId="3" PostId="14122" RevisionGUID="04535982-d265-45bc-8a2d-ed7b899887c5" CreationDate="2011-04-18T18:27:11.150" UserId="1685" Text="&lt;baking&gt;&lt;butter&gt;&lt;cookies&gt;&lt;creaming&gt;" />
  <row Id="29668" PostHistoryTypeId="2" PostId="14123" RevisionGUID="30b080be-b3dd-43f7-9d3f-abd7e4d77a4f" CreationDate="2011-04-18T18:46:12.183" UserId="4194" Text="The mixture should lighten in both color and texture, and it should be 'fluffy'. It should also increase in volume.&#xD;&#xA;&#xD;&#xA;The point of creaming is to incorporate the sugar with the fat, while at the same time adding air to the mixture. The air bubbles introduced during creaming expand during cooking, making the cookies rise and giving a lighter texture.&#xD;&#xA;&#xD;&#xA;Cookies baked with under-creamed butter would therefore remain fairly flat and dense." />
  <row Id="29669" PostHistoryTypeId="2" PostId="14124" RevisionGUID="2245e1cd-4289-43c6-a337-d0171537ba82" CreationDate="2011-04-18T19:13:38.080" UserId="5649" Text="&#xD;&#xA;&#xD;&#xA;One that comes to mind is a trace of aniseed flavor ... caraway seeds?" />
  <row Id="29670" PostHistoryTypeId="2" PostId="14125" RevisionGUID="dd12ecbf-7cb0-489d-94b5-65752c2bac79" CreationDate="2011-04-18T19:43:56.507" UserId="5600" Text="According to [FoodPairing][1], the flavor of coffee combines best with the following flavors:&#xD;&#xA;&#xD;&#xA; - **cereals and sugars**: toast, rye, black rice&#xD;&#xA; - **nuts and seeds**: roasted peanuts, popcorn, and roasted hazelnuts&#xD;&#xA; - **condiments and sauces**: soy sauce, kecap manis (a thick, sweet Indonesian soy sauce), and balsamic vinegar&#xD;&#xA;&#xD;&#xA;In terms of baking, one could easily use rye flour, black rice flour, peanuts, or hazelnuts.  Looking a bit further out on the food pairing tree, some other flavors that might work specifically for baking include mango, strawberries, cranberry, cardamom, cinnamon, vanilla, buttermilk, cheddar, honey, tomato, olive oil, American bourbon whiskey, and Sauternes.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpairing.be/" />
  <row Id="29671" PostHistoryTypeId="2" PostId="14126" RevisionGUID="a5a6c335-39e4-4e40-a8f0-77468c0a3c05" CreationDate="2011-04-18T20:39:50.830" UserId="2939" Text="I have a plastic tub with a screwtop lid, full of palm sugar.  It's a 500g tub, about 10cm high and about 10cm diameter.  Usually I buy the individual cubes of palm sugar and this time I thought I'd cut down on packaging and buy the bigger size...but now I have a problem.  &#xD;&#xA;&#xD;&#xA;My problem is getting the palm sugar OUT of the tub.  &#xD;&#xA;&#xD;&#xA;It's like cement, and I have tried using spoons (they bend), knives (ditto) and a corkscrew (just bores a hole rather than breaking it up) to get some of the sugar out.  Tonight I also tried sitting the tub in a bath of freshly boiled water (approx 90 degrees celcius), and sprinkling some over the surface of the sugar to try to soften it a little.  No success.  &#xD;&#xA;&#xD;&#xA;[This question](http://cooking.stackexchange.com/questions/8902/how-to-quickly-soften-brown-sugar) describes how to deal with a rockhard piece of sugar like mine, but without packaging.  &#xD;&#xA;&#xD;&#xA;Does anyone know how to get it out of the tub in the first place so that I can go ahead and grate it? " />
  <row Id="29672" PostHistoryTypeId="1" PostId="14126" RevisionGUID="a5a6c335-39e4-4e40-a8f0-77468c0a3c05" CreationDate="2011-04-18T20:39:50.830" UserId="2939" Text="How to extract palm sugar from a container" />
  <row Id="29673" PostHistoryTypeId="3" PostId="14126" RevisionGUID="a5a6c335-39e4-4e40-a8f0-77468c0a3c05" CreationDate="2011-04-18T20:39:50.830" UserId="2939" Text="&lt;palm-sugar&gt;&lt;technique&gt;" />
  <row Id="29674" PostHistoryTypeId="25" PostId="14122" RevisionGUID="43ec7a21-7c0e-4839-bfb9-9a2c97e5c1f9" CreationDate="2011-04-18T20:48:51.910" Comment="http://twitter.com/#!/StackCooking/status/60082386561531904" />
  <row Id="29675" PostHistoryTypeId="6" PostId="14126" RevisionGUID="ef4e40f8-2297-4e64-8aa0-de30d7e0f651" CreationDate="2011-04-18T20:55:21.880" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;palm-sugar&gt;" />
  <row Id="29676" PostHistoryTypeId="2" PostId="14127" RevisionGUID="8a22d841-2cdf-47f3-ad1f-21c79e52951a" CreationDate="2011-04-18T21:03:20.690" UserId="4035" Text="I'm curious if anyone has some experience with fiddlehead toxicity.  Wikipedia has it listed as &quot;may harbour &lt;a href=&quot;http://www.agr.gc.ca/cb/index_e.php?s1=tip-puce&amp;s2=2010&amp;page=05&quot;&gt;microbes&lt;/a&gt;, and should be washed and cooked before eating.&quot;&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.youtube.com/watch?v=a2yEdUkx8UQ&quot;&gt;Most&lt;/a&gt; &lt;a href=&quot;http://www.youtube.com/watch?v=r89mzxs91Oc&quot;&gt;reports&lt;/a&gt; I'm reading online say they should be washed well and cooked for at least 10 minutes.&#xD;&#xA;&#xD;&#xA;Now I used to eat these raw, or at most, just sautéed a little.  I had a few sautéed lightly last night without any ill effects as well.&#xD;&#xA;&#xD;&#xA;I've never been one to shy away from food just because I might be ill.  After all, being ill is just part of trying new things.  Still, I'm curious what the community has found." />
  <row Id="29677" PostHistoryTypeId="1" PostId="14127" RevisionGUID="8a22d841-2cdf-47f3-ad1f-21c79e52951a" CreationDate="2011-04-18T21:03:20.690" UserId="4035" Text="Fiddlehead toxicity" />
  <row Id="29678" PostHistoryTypeId="3" PostId="14127" RevisionGUID="8a22d841-2cdf-47f3-ad1f-21c79e52951a" CreationDate="2011-04-18T21:03:20.690" UserId="4035" Text="&lt;food-safety&gt;" />
  <row Id="29679" PostHistoryTypeId="2" PostId="14128" RevisionGUID="cd07b80c-f1f8-4087-a840-680b10f99a15" CreationDate="2011-04-18T21:11:10.523" UserId="218" Text="I've never heard of them containing any sort of *special* microbe. They're just plants, and, since they tend not to be grown in gardens (which, by their nature, often have more weird bacteria/chemicals/etc) I'd think they would be *less* likely to be toxic.&#xD;&#xA;&#xD;&#xA;Unless your woodland is near some sort of environmental hazard, I wouldn't worry about any sort of toxicity. Gathering has a bad reputation in the US: we like to think food should come from the store." />
  <row Id="29680" PostHistoryTypeId="2" PostId="14129" RevisionGUID="4e132c9d-aea9-4241-b3bc-d0a592bdd2b3" CreationDate="2011-04-18T21:18:54.603" UserId="5775" Text="I agree with Satanicpuppy.  I've lived in Maine and harvested them there without an issue.  I also didn't get them near factories or paper mills... just near my house.  That's the best advice I could give you as far as gathering them.&#xD;&#xA;&#xD;&#xA;As far as if you got them from a store, well, probably a slightly higher chance.  I've eaten them raw from the store as well and never had a problem.  However I do know one woman who got sick after eating them from a grocery store.  That being said, I also know at least half a dozen people who've gotten sick from eating raw seafood from a grocer.&#xD;&#xA;&#xD;&#xA;I'd be interested to know if the community here has any idea why these plants can harbor microbes so well.  I've searched around the internet a bit and can't seem to find any serious tests or studies.  This leads me to believe that when more than 1 person gets sick from eating something, people suddenly think it needs to be cooked until tasteless :) ." />
  <row Id="29681" PostHistoryTypeId="5" PostId="14128" RevisionGUID="76022e39-b0c5-4595-a594-b3285e6d57eb" CreationDate="2011-04-18T21:19:26.753" UserId="218" Comment="added 425 characters in body; added 40 characters in body; added 23 characters in body; added 94 characters in body" Text="I've never heard of them containing any sort of *special* microbe. They're just plants, and, since they tend not to be grown in gardens (which, by their nature, often have more weird bacteria/chemicals/etc) I'd think they would be *less* likely to be toxic.&#xD;&#xA;&#xD;&#xA;Unless your woodland is near some sort of environmental hazard, I wouldn't worry about any sort of toxicity. Gathering has a bad reputation in the US: we like to think food should come from the store.&#xD;&#xA;&#xD;&#xA;There have been &lt;a href=&quot;http://www.elements.nb.ca/theme/ethnobotany/perils/jim.htm&quot;&gt;reports of toxicity&lt;/a&gt;, *however* they haven't been able to identify any agent, and the incidence is vanishingly small. To me, that just suggests that a wild boar look a leak on some of them, and they weren't well washed. As far as I'm concerned, this is in the category of salmonella in eggs: I'm not going to stop eating caesar salad (or chocolate mousse!) because of a half a percent chance of getting a bad egg (and the odds of getting salmonella are vastly higher than whatever this is)." />
  <row Id="29682" PostHistoryTypeId="2" PostId="14130" RevisionGUID="fe5bfd2e-6056-40c6-80df-993a0894636d" CreationDate="2011-04-18T21:31:04.213" UserId="4035" Text="Lobster is really popular in North Western France.  I've seen it served there with crawfish cocktails and oysters; something like &lt;a href=&quot;http://www.brittanyferries.ie/136&quot;&gt;this&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;You can also just keep it down to earth and simple.  In New England I used to eat lobster with french fries.  Not quite worthy of Brittany, but yummy all the same." />
  <row Id="29683" PostHistoryTypeId="2" PostId="14131" RevisionGUID="6c3c94d7-1195-40ce-8b17-4b30c9bce8de" CreationDate="2011-04-18T21:37:17.490" UserId="4638" Text="The Source (you know which it is, right?*) says that toxicity has been proven - for a single species of fern. The exact quote is &#xD;&#xA;&#xD;&#xA;&gt; A common species especially enjoyed in Japan and Korea, the bracken fern Pteridium aequilinium, has been found to contain a potent DNA-damaging chemical. It should be avoided. Stalks of the ostrich fern, varikous species of Matteuccia, are thought to be safer to eat. &#xD;&#xA;&#xD;&#xA;and on another page &#xD;&#xA;&#xD;&#xA;&gt; Bracken-fern toxins caise several blood disorders and cancer in animals that graze on this common fern (Pteridium)... Matteucia... are thought to be safer... but there's little solid information about the safety of eating ferns. It's prudent to eat fiddleheads in moderation... &#xD;&#xA;&#xD;&#xA;So if you believe him, make sure you know they come from the correct kind of fern. I guess this isn't a problem with supermarket bought vegetables. &#xD;&#xA;&#xD;&#xA;Nowhere (or in no location mentioned in the index under fiddleheads) does he mention an unusually high contamination of microorganisms. But if you are afraid of them carrying dangerous agents on the outside, I think that they, when grown in the wild, will harbor the usual suspects carried by animal waste (E. coli, parasites like liver flukes or tenia). But I doubt that they will be higher than from other vegetables picked from the countryside (nettles, sorrel, dandelions). &#xD;&#xA;&#xD;&#xA;*McGee on food and cooking&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29685" PostHistoryTypeId="2" PostId="14133" RevisionGUID="748219e9-8096-45d9-99a9-b538c4d200bd" CreationDate="2011-04-18T22:24:25.870" UserId="446" Text="I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people.  I wanted to make a hot sauce that would complement this chili, but my first few attempts haven't been hot enough.  I used jalapeño and poblano as the base along with vinegar and garlic.  The sauce tastes exactly how I would like and tastes great with the chili, but it isn't hot enough.  So, is there any way to torque up the heat with out changing the taste?  &#xD;&#xA;&#xD;&#xA;(I did use a few habanero on one batch but all I can taste is the addition, it throws the sauces flavor off in a fairly noticeable way)" />
  <row Id="29686" PostHistoryTypeId="1" PostId="14133" RevisionGUID="748219e9-8096-45d9-99a9-b538c4d200bd" CreationDate="2011-04-18T22:24:25.870" UserId="446" Text="Is there any way to enhance the heat without changing the taste in a hot sauce?" />
  <row Id="29687" PostHistoryTypeId="3" PostId="14133" RevisionGUID="748219e9-8096-45d9-99a9-b538c4d200bd" CreationDate="2011-04-18T22:24:25.870" UserId="446" Text="&lt;hot-sauce&gt;" />
  <row Id="29688" PostHistoryTypeId="2" PostId="14134" RevisionGUID="b2349702-1348-440d-a6e3-6badc9916f71" CreationDate="2011-04-18T22:52:58.267" UserId="5776" Text="There are a few things that might work. I would probably just add more seeds. The majority of the capsaicin where the heat comes from is in the seeds, while the majority of the flavor is in the flesh. You could just add some seeds from a hot pepper like habanero or cayenne or even more jalapeno seeds. &#xD;&#xA;&#xD;&#xA;You could also add some chili pepper that has heat but not a lot of flavor. Some examples include cayenne and chile de arbol. Thai bird and african bird chiles are hot and also don't have a ton of flavor in my opinion. &#xD;&#xA;&#xD;&#xA;Another option is to try a chili extract. For example, a habenero extract will have some flavor, but a small amount will add an enormous amount of heat. So you may be able to get away with an amount small enough not to add much flavor, while at the same time kicking up your heat to the desired level.&#xD;&#xA;&#xD;&#xA;Personally I like habenero, esp in El Yucateco sauce, which I often add straight to hot sauces." />
  <row Id="29689" PostHistoryTypeId="2" PostId="14135" RevisionGUID="0a7cf299-f04a-47a7-8a41-302b818575a6" CreationDate="2011-04-18T22:53:15.967" UserId="41" Text="Capsaicin, by itself, is pure heat with no noticeable flavour whatsoever.&#xD;&#xA;&#xD;&#xA;You can buy capsaicin extract; it's a little hard to find [but it is available][1].  Usually it's somewhat diluted, i.e. the linked one has vegetable oil, but it's still 500,000 SHU (truly pure capsaicin would be 15 million).&#xD;&#xA;&#xD;&#xA;A drop of the &quot;pure cap&quot; brand is about 5 times hotter than a habanero. Use that much and you'll probably be in agony.  You usually need to take a single drop and dilute it, then use some of the diluted quantity.  Although that brand might be diluted enough already to use without further dilution.&#xD;&#xA;&#xD;&#xA;  [1]: http://sweatnspice.com/products-page/all-hot-sauces/pure-cap-capsaicin-extract" />
  <row Id="29690" PostHistoryTypeId="2" PostId="14136" RevisionGUID="ad2c98fc-fc23-473f-b862-cb7737637a99" CreationDate="2011-04-18T23:00:20.133" UserId="5776" Text="Pyrex makes glass storage containers in a variety of sizes that should freeze fine. They have plastic lids though. Remember not to overfill as frozen liquids expands and can break glass." />
  <row Id="29691" PostHistoryTypeId="2" PostId="14137" RevisionGUID="7708bcc1-f2b8-4e21-ade5-f7014ab5f606" CreationDate="2011-04-18T23:06:12.777" UserId="5777" Text="I am looking to purchase a microscope to better understand the changes to the food items at a microscopic level. Does anybody have any recommendations as to the type/brand of microscope I should purchase (ideally it would be able to capture digital images)?" />
  <row Id="29692" PostHistoryTypeId="1" PostId="14137" RevisionGUID="7708bcc1-f2b8-4e21-ade5-f7014ab5f606" CreationDate="2011-04-18T23:06:12.777" UserId="5777" Text="Microscope for cooking" />
  <row Id="29693" PostHistoryTypeId="3" PostId="14137" RevisionGUID="7708bcc1-f2b8-4e21-ade5-f7014ab5f606" CreationDate="2011-04-18T23:06:12.777" UserId="5777" Text="&lt;equipment&gt;" />
  <row Id="29694" PostHistoryTypeId="2" PostId="14138" RevisionGUID="435fe63b-e258-4fb4-8826-4ad975aea67f" CreationDate="2011-04-18T23:09:25.620" UserId="41" Text="Use the [tag:fruit] tag for questions about any kind of fruit, especially questions that are generally about fruit and not necessarily a specific fruit.&#xD;&#xA;&#xD;&#xA;If the subject is a specific fruit then consider including the specific tag as well (e.g. [tag:apples]).&#xD;&#xA;&#xD;&#xA;Note that even though the culinary definition refers to plants or parts of plants that are commonly eaten raw, the question itself does not have to be about raw fruit for the [tag:fruit] tag to be applicable." />
  <row Id="29695" PostHistoryTypeId="2" PostId="14139" RevisionGUID="c79ce5db-12ac-456f-8e26-daeeab577e75" CreationDate="2011-04-18T23:09:25.620" UserId="41" Text="Refers to the culinary definition of fruit, meaning a seed-containing part of a plant that is commonly eaten raw." />
  <row Id="29696" PostHistoryTypeId="2" PostId="14140" RevisionGUID="e1db7c89-a07f-406e-a2d5-f63a85edf1ef" CreationDate="2011-04-18T23:17:25.407" UserId="41" Text="This tag may be used to refer to any type of cheese - mild or stinky, cow or goat or some other animal, hard or soft, it's covered in here.&#xD;&#xA;&#xD;&#xA;Questions about cheese-making should also be tagged [tag:cheese-making].  Questions about a specific type of cheese should include a cheese-specific tag such as [tag:mozzarella].  Do not add a &quot;-cheese&quot; suffix when creating a new cheese tag." />
  <row Id="29697" PostHistoryTypeId="2" PostId="14141" RevisionGUID="1f2a24d4-7813-4c5a-882e-7b2a3661365c" CreationDate="2011-04-18T23:17:25.407" UserId="41" Text="Questions about the identification, use, storage, and sometimes production of cheese." />
  <row Id="29698" PostHistoryTypeId="2" PostId="14142" RevisionGUID="8865a9e3-b6b5-4dbf-9f39-7500e15cc086" CreationDate="2011-04-18T23:29:56.623" UserId="41" Text="Questions in this tag usually begin with &quot;why&quot;, although the [tag:food-science] tag may also apply to more experimental science.&#xD;&#xA;&#xD;&#xA;If you're looking for a scientific explanation of why a particular technique works (or doesn't work), or why some food looks or tastes the way it does, or if some common bit of cooking wisdom has ever been proven or disproven experimentally, then this tag is for you.&#xD;&#xA;&#xD;&#xA;If you just want to know why your recipe didn't turn out right, please *don't* use this tag.&#xD;&#xA;&#xD;&#xA;Note that we also have a [tag:molecular-gastronomy] tag which should be used for *applied* science questions, especially those on the subject of food additives such as buffers and hydrocolloids." />
  <row Id="29699" PostHistoryTypeId="2" PostId="14143" RevisionGUID="24409e2c-3333-4049-906a-0d53bc63e0b2" CreationDate="2011-04-18T23:29:56.623" UserId="41" Text="All about the scientific theories behind food. Cooking myths debunked here." />
  <row Id="29700" PostHistoryTypeId="25" PostId="14133" RevisionGUID="158d8af2-69e1-43c5-bf56-9921657eb8ae" CreationDate="2011-04-18T23:48:51.810" Comment="http://twitter.com/#!/StackCooking/status/60127685262848001" />
  <row Id="29701" PostHistoryTypeId="2" PostId="14144" RevisionGUID="aa670b39-898c-40f4-ac49-86dd9a16bf85" CreationDate="2011-04-19T00:45:39.820" UserId="5778" Text="I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I could use the lager and it would turn out just fine. But what about the stout? What kinds of beers are good with beer brats? &#xD;&#xA;&#xD;&#xA;And while I'm at it, what is the most popular method of cooking beer brats? Just off hand I'd say marinate the brats in the beer, then maybe start cooking them by boiling them in the beer and then move them to the grill. Is that about right? Would that be too much exposure to the beer if I tried it with a stout?" />
  <row Id="29702" PostHistoryTypeId="1" PostId="14144" RevisionGUID="aa670b39-898c-40f4-ac49-86dd9a16bf85" CreationDate="2011-04-19T00:45:39.820" UserId="5778" Text="What kind of beer for beer brats?" />
  <row Id="29703" PostHistoryTypeId="3" PostId="14144" RevisionGUID="aa670b39-898c-40f4-ac49-86dd9a16bf85" CreationDate="2011-04-19T00:45:39.820" UserId="5778" Text="&lt;meat&gt;&lt;grilling&gt;&lt;beer&gt;" />
  <row Id="29704" PostHistoryTypeId="2" PostId="14145" RevisionGUID="9a9e7e1c-9bcb-4442-93bf-acc36ef727fe" CreationDate="2011-04-19T00:54:48.567" UserId="5779" Text="I've had good luck using a [Dino Scope][1] for a variety of things, although I've never used it on food, nor subjected it to high temperatures. It offers up to 200x magnification, and can take images, movies, and time-lapse movies.&#xD;&#xA;&#xD;&#xA;Some sample images can be seen here: http://kenmankoff.com/photos/v/misc/Microscope/&#xD;&#xA;&#xD;&#xA;  [1]: http://dino-lite.com/" />
  <row Id="29705" PostHistoryTypeId="2" PostId="14146" RevisionGUID="2f8d7e74-1e07-4f61-8d70-8bd11d97f3c4" CreationDate="2011-04-19T01:09:06.187" UserId="5778" Text="I would suggest removing the bottle cap before thawing the beer. Of course you'll want to put it someplace that won't be harmed if it makes a mess.&#xD;&#xA;&#xD;&#xA;As for the resulting flat beer, maybe you could use it in chili, beer brats, beer can chicken, or childish pranks. :P I've also heard that beer can be good for plants. [Here][1] is a listing of several other uses for beer, most/all of which work well with flat beer.&#xD;&#xA;&#xD;&#xA;I don't believe it would work well in beer bread though since the carbonation helps the bread to rise. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://curbly.com/DIY-Maven/posts/3450-Top-9-Alternative-Uses-for-Beer" />
  <row Id="29706" PostHistoryTypeId="2" PostId="14147" RevisionGUID="821b2263-430e-4f26-91d9-28d32400d9f0" CreationDate="2011-04-19T01:12:27.240" UserId="5779" Text="I've read the question on the [ideal fridge temperature][1], but am asking a more involved question about a baseline temperature and temperature spikes. How will a few hours each day at 10 C effect the contents of the fridge? What about two smaller spikes to 7 C?&#xD;&#xA;&#xD;&#xA;Background: I live in a small studio. The fridge makes noise. I'd like it to be quiet at night. If I can do so without frequent food spoilage, I'll get a timer and turn the fridge off from 2300 to 0800. If this is a bit too much time without cooling, I plan to turn it off while I fall asleep (2300 to 0200), turn it back on (0200 to 0400), and then have it be quiet in the mornings again (0400 to 0800).&#xD;&#xA;&#xD;&#xA;I've put some temperature loggers in the fridge and unplugged it manually during the 2300 to 0800 time. The graph is attached below. The mean temperature is 3 to 5 C, rising to 10 C. &#xD;&#xA;&#xD;&#xA;The 2nd day was 'bad' data: I added a few gallons of water to increase the thermal capacity of the fridge (temp spike), but added them too late in the evening. The water did not cool to 4 C, and when I unplugged it the temperature shot back up. The first day, with an almost empty fridge, is a worst-case scenario. When the fridge is full I expect the max T at 0800 to be 8 or 9 C, not 10 C. I am collecting that data now and will update the post in a few days when I've checked the variability.&#xD;&#xA;&#xD;&#xA;If 6-8 C for a few hours, then 8 to 10 C for a few more, then a quick return to 3 C is bad for the food (mostly OJ, soy milk, cheese, and some veggies), then I'll cool it in the middle of the night when I'm in a deep sleep.&#xD;&#xA;&#xD;&#xA;So... to the question: How important is a 4 C fridge? Is a few hours per day up to 10 C bad? What about up to 7 C? Any other suggestions how to quiet the studio as I try to sleep?&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12013/what-is-the-ideal-fridge-temperature&#xD;&#xA;  [2]: http://i.stack.imgur.com/yGShO.png" />
  <row Id="29707" PostHistoryTypeId="1" PostId="14147" RevisionGUID="821b2263-430e-4f26-91d9-28d32400d9f0" CreationDate="2011-04-19T01:12:27.240" UserId="5779" Text="Ideal fridge temperature accounting for temperature spikes" />
  <row Id="29708" PostHistoryTypeId="3" PostId="14147" RevisionGUID="821b2263-430e-4f26-91d9-28d32400d9f0" CreationDate="2011-04-19T01:12:27.240" UserId="5779" Text="&lt;food-science&gt;&lt;temperature&gt;&lt;refrigerator&gt;" />
  <row Id="29709" PostHistoryTypeId="25" PostId="14127" RevisionGUID="54c16e9f-b370-4ca5-952e-303350d4226c" CreationDate="2011-04-19T02:48:52.563" Comment="http://twitter.com/#!/StackCooking/status/60172984412942336" />
  <row Id="29710" PostHistoryTypeId="2" PostId="14148" RevisionGUID="aec2408c-cf43-43cc-9a0d-e048b16eb874" CreationDate="2011-04-19T04:24:52.613" UserId="1363" Text="I agree with Paul on this one.&#xD;&#xA;Glass, freezable containers are your best bet. I like to use the smaller glass bowls that Pyrex puts out. (just search for &quot;freezer safe glass food storage&quot;) They are a good size for 1-2+ portions, and come with flexible air tight lids. Perfect for freezing or refrigerating. Just check the label to make sure you are picking out a glass container that can handle freezing. As an added bonus, glass containers are great to microwave in, as the glass is virtually inert, and does not impart any weird flavors(or chemicals) to the food." />
  <row Id="29711" PostHistoryTypeId="25" PostId="14147" RevisionGUID="fd99cdbf-db29-4d61-864b-58b902c2cf1c" CreationDate="2011-04-19T05:48:52.977" Comment="http://twitter.com/#!/StackCooking/status/60218286406762496" />
  <row Id="29712" PostHistoryTypeId="2" PostId="14149" RevisionGUID="89bbe4f2-3d5e-4d8d-9077-4f8c14ef2c28" CreationDate="2011-04-19T07:41:12.317" UserId="5770" Text="why non-plastic? You don't state your objections to the material (or rather a large range of materials).&#xD;&#xA;&#xD;&#xA;If it's just the size of your current containers, there exist many smaller ones that are food safe and can be used in a freezer.&#xD;&#xA;For example I usually save up icecream containers when I buy icecream at the supermarket. That's 1 liter (about a quart) size, freezer and food safe (of course) plastic buckets or boxes with a decent lid seal. Ideal size for your purpose I think.&#xD;&#xA;&#xD;&#xA;If you don't want plastic at all, you can always go the old way of using old newspapers and aluminum foil. Wrap the food in foil, wrap the whole package in an old newspaper, and put that in the freezer. Looks messy as hell, but works. That's how we used to freeze fresh fish and meat way back when (or even without the aluminum foil, but in hindsight that might have caused some ink to leech into the meat, not that nice)." />
  <row Id="29713" PostHistoryTypeId="2" PostId="14150" RevisionGUID="a8e36fa6-d21e-4f9e-9e81-67ba0e1543bd" CreationDate="2011-04-19T08:04:29.483" UserId="611" Text="You could use the corkscrew in its classic role. Bore a hole, and then use the corkscrew to pull the sugar out in one piece.&#xD;&#xA;You should probably lay the tub on its side for this, as the sugar weight is probably too much to stay on the corkscrew.&#xD;&#xA;&#xD;&#xA;The other option, though rather extreme, is to cut away the plastic tub with wire cutters or shears. That way, you're peeling the tub away, and will be left with the same lump, but no tub.&#xD;&#xA;" />
  <row Id="29714" PostHistoryTypeId="2" PostId="14151" RevisionGUID="b7b1339f-01ee-4778-9023-e239b3e8979e" CreationDate="2011-04-19T08:04:38.880" UserId="5770" Text="Bread, garlic butter, salad, maybe grilled potatoes and asparagus (not my favourite food, but the neutral taste and texture would go with the subtlety of lobster).&#xD;&#xA;&#xD;&#xA;Bread's probably essential to neutralise the fat in the butter." />
  <row Id="29715" PostHistoryTypeId="2" PostId="14152" RevisionGUID="a0c5ac58-13da-4449-a89b-a9235145a3a4" CreationDate="2011-04-19T09:07:00.390" UserId="5780" Text="I like the Subway's preparation of Tuna with mayonnaise. Can anyone help me letting me know how to prepare it. I am not looking for Subway standard ( would prefer them though :-) ) something similar that would also be fine." />
  <row Id="29716" PostHistoryTypeId="1" PostId="14152" RevisionGUID="a0c5ac58-13da-4449-a89b-a9235145a3a4" CreationDate="2011-04-19T09:07:00.390" UserId="5780" Text="Preparation of tuna with mayonnaise" />
  <row Id="29717" PostHistoryTypeId="3" PostId="14152" RevisionGUID="a0c5ac58-13da-4449-a89b-a9235145a3a4" CreationDate="2011-04-19T09:07:00.390" UserId="5780" Text="&lt;mayonnaise&gt;&lt;tuna&gt;" />
  <row Id="29718" PostHistoryTypeId="25" PostId="14152" RevisionGUID="9757b707-1e03-4d7a-8210-968e0af376a4" CreationDate="2011-04-19T11:48:52.960" Comment="http://twitter.com/#!/StackCooking/status/60308883331227648" />
  <row Id="29719" PostHistoryTypeId="5" PostId="14117" RevisionGUID="396dbc92-0ae3-4f9d-86b1-ced10c514d1b" CreationDate="2011-04-19T12:25:18.083" UserId="15" Comment="added sources; additional detail - could not find this wheel anywhere else though so refined 'many other sites' to WLL.com" Text="[Here is an answer to a similar question](http://cooking.stackexchange.com/questions/9735/describing-the-taste-of-illy-coffee-and-similar-brands/9784#9784) that covers some of the basics leading to the details below.&#xD;&#xA;&#xD;&#xA;Here is a [flavor wheel that has been used in particular by Whole Latte Love](http://www.wholelattelove.com/articles/coffee_tasting.cfm):&#xD;&#xA;![From Whole Latte Love][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![also from Whole Latte Love][2]&#xD;&#xA;&#xD;&#xA; - [Coffee Profiling at Whole Latte Love](http://www.wholelattelove.com/articles/coffee_profiling.cfm)&#xD;&#xA; - [ Coffee Tasting at Whole Latte Love](http://www.wholelattelove.com/articles/coffee_tasting.cfm)&#xD;&#xA;  [1]: http://i.stack.imgur.com/FE7Qh.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/3zQPp.gif" />
  <row Id="29720" PostHistoryTypeId="5" PostId="14117" RevisionGUID="03a484fb-21c0-4f89-a8e3-9ca3c4366f1f" CreationDate="2011-04-19T12:32:40.840" UserId="15" Comment="found SCAA source" Text="[Here is an answer to a similar question](http://cooking.stackexchange.com/questions/9735/describing-the-taste-of-illy-coffee-and-similar-brands/9784#9784) that covers some of the basics leading to the details below.&#xD;&#xA;&#xD;&#xA;Here is a [flavor wheel that has been used in particular by Whole Latte Love](http://www.wholelattelove.com/articles/coffee_tasting.cfm), created by Ted Lingle of the SCAA ([and sold by them](https://netforum.avectra.com/eweb/shopping/shopping.aspx?pager=0&amp;site=scaa10&amp;shopsearch=&amp;shopsearchcat=merchandise&amp;productcat=poster&amp;prd_key=f39b1a36-5f63-4721-b17a-9e6364fbbe6e)) for the purpose of cupping:&#xD;&#xA;![From Whole Latte Love][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![also from Whole Latte Love][2]&#xD;&#xA;&#xD;&#xA; - [Coffee Profiling at Whole Latte Love](http://www.wholelattelove.com/articles/coffee_profiling.cfm)&#xD;&#xA; - [ Coffee Tasting at Whole Latte Love](http://www.wholelattelove.com/articles/coffee_tasting.cfm)&#xD;&#xA;  [1]: http://i.stack.imgur.com/FE7Qh.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/3zQPp.gif" />
  <row Id="29721" PostHistoryTypeId="5" PostId="14041" RevisionGUID="8a38dee0-8324-4ba0-90b8-99ba30302ed8" CreationDate="2011-04-19T12:46:48.113" UserId="15" Comment="minor edits; added a substitution option" Text="I would like to make [naked fatties on the barbeque][1] this weekend, but want to accomodate some vegan friends (and my on/off lacto-ovo wife). I can easily swap regular pork breakfast sausage for [Gimme Lean][2], some other brand, or [homemade][3]. Ideally, I would like to have a hearty protein/nutritional medium at the end that is full of smoky flavor and could be used in other dishes too (i.e. chili, soup, casseroles).&#xD;&#xA;&#xD;&#xA;I have lingering questions though:&#xD;&#xA;&#xD;&#xA; - Which brand (if I go with store bought, as I don't really see trying homemade breakfast sausage out for the first time as part of a meal for others) works the best? Not necessarily the 'meatiest'; which holds its texture and flavor through the cooking process without either breaking down? (Particularly with respect to long cooking, i.e. through smoking) &#xD;&#xA; - Would this work better with a quinoa chub instead of the vegan breakfast sausage? Or would the chub end up inedible? (Don't answer that if you think quinoa is already inedible.)&#xD;&#xA; - The recipe calls for using 1 lb sausage chubs (whole) with &quot;indirect heat at 250 degrees until the internal temperature reaches 160 degrees, which will take about an hour&quot;; how should I adjust cooking temps/times to account for it not being actual meat? (since veggie burgers, links, etc &quot;cook&quot; much faster than their meat counterparts.)&#xD;&#xA; - How can I ensure the range of effect in terms of the cooking process (smoking) imparting flavor is best preserved?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbqaddicts.com/blog/recipes/sausage-recipe-smoking-fatties/&#xD;&#xA;  [2]: http://www.lightlife.com/product_detail.jsp?p=gimmeleansausage&#xD;&#xA;  [3]: http://www.food.com/recipe/vegan-breakfast-sausage-437126" />
  <row Id="29722" PostHistoryTypeId="6" PostId="14041" RevisionGUID="8a38dee0-8324-4ba0-90b8-99ba30302ed8" CreationDate="2011-04-19T12:46:48.113" UserId="15" Comment="minor edits; added a substitution option" Text="&lt;substitutions&gt;&lt;vegan&gt;&lt;sausages&gt;&lt;barbecue&gt;" />
  <row Id="29723" PostHistoryTypeId="5" PostId="14152" RevisionGUID="1cd9c3cd-786e-4f24-afad-aebb97b058f0" CreationDate="2011-04-19T12:51:45.970" UserId="1229" Comment="improved grammar" Text="I like the Subway's preparation of Tuna with mayonnaise. Can anyone help me letting me know how to prepare it? I am not looking for Subway's standard (I would prefer theirs, though), but for something similar that would also be fine." />
  <row Id="29724" PostHistoryTypeId="24" PostId="14152" RevisionGUID="1cd9c3cd-786e-4f24-afad-aebb97b058f0" CreationDate="2011-04-19T12:51:45.970" Comment="Proposed by 1229 approved by -1 edit id of 119" />
  <row Id="29725" PostHistoryTypeId="5" PostId="14152" RevisionGUID="81376180-1efd-440e-8ab1-ce3728f411af" CreationDate="2011-04-19T12:51:46.437" UserId="15" Comment="deleted 29 characters in body; deleted 4 characters in body" Text="I like Subway's preparation of tuna with mayonnaise. Can anyone help me by letting me know how to prepare it? Although I would prefer it, it doesn't need to be exactly the same as Subway's tuna salad." />
  <row Id="29726" PostHistoryTypeId="2" PostId="14153" RevisionGUID="fc941d69-c87d-439b-b6da-6a2726bef48f" CreationDate="2011-04-19T13:01:31.017" UserId="15" Text="I think that allowing the hardware to work as it is intended is likely in your best interest. Instead, I would refer your question to [DIY.se](http://diy.stackexchange.com/) (perhaps), to find out how to stop your fridge from being so loud.&#xD;&#xA;&#xD;&#xA;So instead of possibly ruining a bunch of food, look into the pathology of the noise issue of the fridge. Some options I can think of are to:&#xD;&#xA;&#xD;&#xA; - insulate the sound (i.e. unglamorously with a blanket)&#xD;&#xA; - clean out the backside of any dust(-bunnies) etc&#xD;&#xA; - verify that there are no air blockages (trapping the dissipating heat causes the compressor to work harder than it should)&#xD;&#xA; - verify that the compressor is in good working order" />
  <row Id="29727" PostHistoryTypeId="2" PostId="14154" RevisionGUID="2e772fe1-f053-4f3c-8085-2667a74fe18e" CreationDate="2011-04-19T13:33:28.190" UserId="1184" Text="I just bought some grape must - it's a must on spinach salad! I am thinking of turning some of my own homemade concord grape juice into the same. Any advice, other than to reduce by slow boiling? Can I can the results in a hot water bath? Will the acid level change by reducing the liquid? " />
  <row Id="29728" PostHistoryTypeId="1" PostId="14154" RevisionGUID="2e772fe1-f053-4f3c-8085-2667a74fe18e" CreationDate="2011-04-19T13:33:28.190" UserId="1184" Text="How to make Grape Must" />
  <row Id="29729" PostHistoryTypeId="3" PostId="14154" RevisionGUID="2e772fe1-f053-4f3c-8085-2667a74fe18e" CreationDate="2011-04-19T13:33:28.190" UserId="1184" Text="&lt;canning&gt;&lt;juice&gt;&lt;grape&gt;&lt;acid&gt;" />
  <row Id="29730" PostHistoryTypeId="2" PostId="14155" RevisionGUID="bdab1c9e-fd3a-4c6c-958f-269f57fcd13a" CreationDate="2011-04-19T14:26:46.293" UserId="2975" Text="Does toasting bread change the amount of calories in the bread?&#xD;&#xA;i.e Does a slice of toast have more/less calories that a slice of bread?&#xD;&#xA;&#xD;&#xA;I know that some moisture is lost in the toasting process but does the browning of the bread change its characteristics in such a way that it changes the calories?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29731" PostHistoryTypeId="1" PostId="14155" RevisionGUID="bdab1c9e-fd3a-4c6c-958f-269f57fcd13a" CreationDate="2011-04-19T14:26:46.293" UserId="2975" Text="Calories in toast vs bread" />
  <row Id="29732" PostHistoryTypeId="3" PostId="14155" RevisionGUID="bdab1c9e-fd3a-4c6c-958f-269f57fcd13a" CreationDate="2011-04-19T14:26:46.293" UserId="2975" Text="&lt;bread&gt;&lt;calories&gt;" />
  <row Id="29733" PostHistoryTypeId="2" PostId="14156" RevisionGUID="0f182e55-75e8-46c3-8b6f-0c0eaee91531" CreationDate="2011-04-19T14:48:22.367" UserId="2138" Text="i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time.&#xD;&#xA;&#xD;&#xA;I used 1:1 ratio of pork liver and very fatty pork shoulder and followed this procedure - per recipe I found online:&#xD;&#xA;&#xD;&#xA; - Ground pork, then liver, then ground combined mixture all through small die&#xD;&#xA; - Mixed in spices, powdered milk and onions - chilled, then ground again through small die&#xD;&#xA; - Wrapped in muslin, twisted ends to create a tight casing and tied off&#xD;&#xA; - Dropped in boiling water, reduced water to simmer and poached for 3 hours&#xD;&#xA; - Drained water, dumped in ice water to chill - then set into fridge overnight&#xD;&#xA;&#xD;&#xA;when i unwrapped it the following day i was expecting a nice firm, well bound sausage.  instead i have something that crumbles when i cut a thin slice.  it's really more like a pate.&#xD;&#xA;&#xD;&#xA;i know that there are many many things i could have done wrong.&#xD;&#xA;&#xD;&#xA;any ideas on what i should change up when i try again?" />
  <row Id="29734" PostHistoryTypeId="1" PostId="14156" RevisionGUID="0f182e55-75e8-46c3-8b6f-0c0eaee91531" CreationDate="2011-04-19T14:48:22.367" UserId="2138" Text="why did my liverwurst get crumbly?" />
  <row Id="29735" PostHistoryTypeId="3" PostId="14156" RevisionGUID="0f182e55-75e8-46c3-8b6f-0c0eaee91531" CreationDate="2011-04-19T14:48:22.367" UserId="2138" Text="&lt;charcuterie&gt;&lt;pate&gt;" />
  <row Id="29736" PostHistoryTypeId="25" PostId="14155" RevisionGUID="63b58de7-cf1a-417b-8ac9-211130d885d9" CreationDate="2011-04-19T14:48:52.593" Comment="http://twitter.com/#!/StackCooking/status/60354180518383616" />
  <row Id="29737" PostHistoryTypeId="2" PostId="14157" RevisionGUID="2d88dff7-3cfc-4307-afde-a7a63b0cc174" CreationDate="2011-04-19T15:05:44.777" UserId="4638" Text="If you are interested in the theory, the answer is yes, there is a change. If you are interested in dieting, the answer is still yes, but it is quite irrelevant to you. &#xD;&#xA;&#xD;&#xA;There are two types of browning reactions, Maillard and caramelization. Both start with highly complicated molecules and end with different kinds of highly complicated molecules. For a very precise answer to your question, one would have to know every possible chemical reaction occuring there, the energy trapped in the precursors and in the resulting molecules, and whether this energy is accessible for the human body (e.g. there is quite a lot of energy in raw petrol, but your body can't extract it if you happen to eat it). As these reactions haven't been studied in this level of detail, it isn't possible to give you a really precise answer. &#xD;&#xA;&#xD;&#xA;On the other hand, the tendency would be for the calories (at least the digestible ones) to fall somewhat. First, the calories from amino acids and carbohydrates (which are the inputs for browning) are digestible; some of the reaction products can be digestible, but not all will be. Second, some of the calories will literally disappear in thin air - because some of the products of these reactions are volatile. &#xD;&#xA;&#xD;&#xA;But if you are expecting to reduce your dietary calorie intake by eating toasted bread, it will probably make no difference at all. First, the calorie-reducing effects will only occur for a small part of the molecules involved. Second, and more important: even if it did occur for all molecules involved, browning only happens on the surface (theoretically, it could happen on the inside too, if you heated it in the 154°C - 190°C range. Practically, if you are doing that, nobody will want to eat that food). The surface is quite small as opposed to the rest - let's assume a slice with 1 cm thickness and a generous browning of 0.5 milimeter depth. (I know that the part which gets hard is thicker, but it doesn't really get browner). I'll disregard the surface enlargment caused by leavened-bubbles in the crumb (because I'm afraid I might end up with an infinite fractal surface :) ) and then we have ~10% of the slice browned. As I said, there is no chance that all the calories in this part disappear completely, and I doubt that the reduction will be really significant. But even if it was at really high 50%, you only get 5% reduction in total, or 10 calories per slice of white bread, less for diet-friendly breads (and this number is just an inflated best-case guess). " />
  <row Id="29738" PostHistoryTypeId="2" PostId="14158" RevisionGUID="f889af67-30d9-4202-9a0a-a97c81334e42" CreationDate="2011-04-19T17:03:39.370" UserId="4638" Text="I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called `kozunak`. The perfect kozunak is defined by many qualities, but what I find hardest is the texture. First, it should be really tender. Second, it must be very airy. Third, it should be juicy, not as dry as normal bread, but not doughy. Fourth, it should have threads. This means that the bread is broken instead of cut, and the dough should easily separate along lines made by pulling while kneading it. The best way to imagine that is to think of collagen-rich meat taken out of the slow cooker and pulled apart into its muscle fibers. Here is a picture of what the texture should look like (I hope the colours of the original are off, else it isn't the perfect kozunak with that colour ;) &#xD;&#xA;&#xD;&#xA;![Kozunak][2]&#xD;&#xA;&#xD;&#xA;The ratio of the recipe is probably important. It is a very wet dough for yeast, a typical recipe is: &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;1 kg flour [assume all purpose] &#xD;&#xA;55 g live yeast &#xD;&#xA;300 g white sugar &#xD;&#xA;250 g milk [can be partially or wholly substituted for cream] &#xD;&#xA;250 g butter &#xD;&#xA;8 eggs &#xD;&#xA;lemon rind, zests &#xD;&#xA;vanilla extract &#xD;&#xA;1 tbsp rum&#xD;&#xA;yolk for glazing&#xD;&#xA;raisins (optional)&#xD;&#xA;almonds (optional)&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;I am not very good at getting it this way, because there is at least a year between each of my tries, meaning that I don't remember what I did when it went good and when it went wrong. My grandma and all of her friends love to give &quot;surefire advice&quot; on how to get it that way. And the advice of one friend contradicts that of another one (if it isn't internally inconsistent at to start with). I think that you SeasonedAdvicers are less likely to just perpetuate old myths without understanding them than these nice old ladies. So if you are experienced with yeast doughs, I will appreciate your opinion on following factors. &#xD;&#xA;&#xD;&#xA;1. Fat type. This recipe says butter, but there is lots of advice to use lard instead, to make it &quot;more tender&quot;. I am not sure that this has any consequence in yeast dough, probably some well-intentioned home cook decided that if it works for pie crust, it works for bread too. But I'd like to hear your opinion. &#xD;&#xA;1. How many times should I let it rise? The usual procedure is something like Rise yeast in milk - mix everything, knead - rise (ca. 2x volume) - knead - rise (ca. 3x volume) - knead, pull, braid - rise (ca. 2x volume) - bake. But some leave the middle rising out, letting rise a bit more the other times. Is it a simplification, or is the procedure outlined overkill? Are there disadvantages to that much rising? &#xD;&#xA;1. How much should I knead it each time? Some say lots of kneading in the beginning, the least amount at the end. Others say that the least amount of kneading every time is best. What do you advice?  &#xD;&#xA;1. Optimal oven temperature? It gets thick, because it increases in volume another 2x to 3x before setting, 10 cm isn't unusual. That would speak for a lower temp, around 160°C. But the years I followed this instinct, it got quite dry (maybe I didn't check properly for doneness). So maybe less time at a higher temp. But this is theory, what would an experienced baker suggest? &#xD;&#xA;&#xD;&#xA;I think that's about it, but if you have other useful suggestions, please tell. This type of dough has a reputation for being tricky (or is it just the fact that it is rarely made so home bakers are inexperienced? Or that the expectations on the final product are high?) and I'll check the theory again, but help from more experienced bakers would be appreciated. &#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kozunak&#xD;&#xA;  [2]: http://i.stack.imgur.com/YYtxM.jpg" />
  <row Id="29739" PostHistoryTypeId="1" PostId="14158" RevisionGUID="f889af67-30d9-4202-9a0a-a97c81334e42" CreationDate="2011-04-19T17:03:39.370" UserId="4638" Text="How to get threads in a yeast dough?" />
  <row Id="29740" PostHistoryTypeId="3" PostId="14158" RevisionGUID="f889af67-30d9-4202-9a0a-a97c81334e42" CreationDate="2011-04-19T17:03:39.370" UserId="4638" Text="&lt;baking&gt;&lt;breadmaking&gt;&lt;seasonal&gt;&lt;yeast-dough&gt;" />
  <row Id="29741" PostHistoryTypeId="2" PostId="14159" RevisionGUID="190e1611-d822-46a3-8846-2d4d34216ed4" CreationDate="2011-04-19T17:12:49.053" UserId="15" Text="Since most are pre-cooked and you are just re-heating your (still tasty) options are pretty limited with respect to beer brats&#xD;&#xA;&#xD;&#xA; - For grilling, I put them whole on the rack, otherwise you will lose moisture. Adding beer won't really do anything, but you could make a [beer-mustard](http://community.tasteofhome.com/forums/t/747089.aspx)&#xD;&#xA; - For stovetop, I barely cover the brats in beer (typically watery domestic like Miller High Life) in a pot/pan that can accomodate the quantity of brats being cooked and heat until beer reduces like a glaze. Wait until casing browns up a bit, then enjoy. In this instance I fork them a few times to absorb beer.&#xD;&#xA; - For microwave, same as stove basically, fork and nuke covered with beer.&#xD;&#xA;&#xD;&#xA;As for type of beer, I think watery domestic does it best for the boiling since the carbonation is high and the sugars glaze up nicely before the brat is over-done. For the beer mustard pale ales are recommended by some, but I like brown, spicy mustard and might try something sweeter like a porter and banging heads with some punch from horseradish." />
  <row Id="29742" PostHistoryTypeId="6" PostId="14144" RevisionGUID="815db34b-494c-4541-a805-2c2ceaba93de" CreationDate="2011-04-19T17:13:10.597" UserId="15" Comment="added sausage tag" Text="&lt;meat&gt;&lt;grilling&gt;&lt;sausages&gt;&lt;beer&gt;" />
  <row Id="29743" PostHistoryTypeId="5" PostId="14158" RevisionGUID="19cceaf6-a5ce-4f50-8d71-5e18d13effe2" CreationDate="2011-04-19T17:28:53.477" UserId="4638" Comment="Explained contradiction in theory" Text="I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called `kozunak`. The perfect kozunak is defined by many qualities, but what I find hardest is the texture. First, it should be really tender. Second, it must be very airy. Third, it should be juicy, not as dry as normal bread, but not doughy. Fourth, it should have threads. This means that the bread is broken instead of cut, and the dough should easily separate along lines made by pulling while kneading it. The best way to imagine that is to think of collagen-rich meat taken out of the slow cooker and pulled apart into its muscle fibers. Here is a picture of what the threads should look like (I hope the colours of the original are off, else it isn't the perfect kozunak with that colour ;) and the crumb is denser than usual). &#xD;&#xA;&#xD;&#xA;![Kozunak][2]&#xD;&#xA;&#xD;&#xA;The ratio of the recipe is probably important. It is a very wet dough for yeast, and has enough fat to make a quiche envious. (Also, this is the only bread I know of which is kneaded in oil instead of flour to prevent sticking). A typical recipe is: &#xD;&#xA;&#xD;&#xA;&lt;pre&gt;1 kg flour [assume all purpose] &#xD;&#xA;55 g live yeast &#xD;&#xA;300 g white sugar &#xD;&#xA;250 g milk [can be partially or wholly substituted for cream] &#xD;&#xA;250 g butter &#xD;&#xA;8 eggs &#xD;&#xA;lemon rind, zests &#xD;&#xA;vanilla extract &#xD;&#xA;1 tbsp rum&#xD;&#xA;yolk for glazing&#xD;&#xA;raisins (optional)&#xD;&#xA;almonds (optional)&#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;I am not very good at getting it this way, because there is at least a year between each of my tries, meaning that I don't remember what I did when it went good and when it went wrong. My grandma and all of her friends love to give &quot;surefire advice&quot; on how to get it that way. And the advice of one friend contradicts that of another one (if it isn't internally inconsistent at to start with). I think that you SeasonedAdvicers are less likely to just perpetuate old myths without understanding them than these nice old ladies. So if you are experienced with yeast doughs, I will appreciate your opinion on following factors. &#xD;&#xA;&#xD;&#xA;1. Fat type. This recipe says butter, but there is lots of advice to use lard instead, to make it &quot;more tender&quot;. I am not sure that this has any consequence in yeast dough, probably some well-intentioned home cook decided that if it works for pie crust, it works for bread too. But I'd like to hear your opinion. &#xD;&#xA;1. How many times should I let it rise? The usual procedure is something like Rise yeast in milk - mix everything, knead - rise (ca. 2x volume) - knead - rise (ca. 3x volume) - knead, pull, braid - rise (ca. 2x volume) - bake. But some leave the middle rising out, letting rise a bit more the other times. Is it a simplification, or is the procedure outlined overkill? Are there disadvantages to that much rising? &#xD;&#xA;1. How much should I knead it each time? Some say lots of kneading in the beginning, the least amount at the end. Others say that the least amount of kneading every time is best. What do you advice?  &#xD;&#xA;1. Optimal oven temperature? It gets thick, because it increases in volume another 2x to 3x before setting, 10 cm isn't unusual. That would speak for a lower temp, around 160°C. But the years I followed this instinct, it got quite dry (maybe I didn't check properly for doneness). So maybe less time at a higher temp. But this is theory, what would an experienced baker suggest? &#xD;&#xA;&#xD;&#xA;I think that's about it, but if you have other useful suggestions, please tell. This type of dough has a reputation for being tricky (or is it just the fact that it is rarely made so home bakers are inexperienced? Or that the expectations on the final product are high?) and I'll check the theory again, but help from more experienced bakers would be appreciated. &#xD;&#xA;&#xD;&#xA;Edit: maybe I didn't make it entirely clear what puzzles me most. As I see it, I need exuberant gluten formation for the threads (and the long rising supports this theory). But to make it tender and airy I'd think that I want less gluten. So the theory just confuses me this time. I hope that at least the juicy part is taken care of by the abundant fat. &#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kozunak&#xD;&#xA;  [2]: http://i.stack.imgur.com/YYtxM.jpg" />
  <row Id="29744" PostHistoryTypeId="2" PostId="14160" RevisionGUID="9de4df85-2f03-49da-ad27-4358a92c7cda" CreationDate="2011-04-19T17:45:48.557" UserId="15" Text="It sounds like gouging and digging are your main options. Referring to my own kitchen, my corkscrew wouldn't work, but the round honing edge I have would, my kitchen shears, a small chefs knife could, cutting downward, line up cubes to pry/yank out with something else rigid.&#xD;&#xA;&#xD;&#xA;After that, I think @Carmi isn't too extreme with suggesting to cut the tub away; just break it up once done and put in a different container." />
  <row Id="29745" PostHistoryTypeId="25" PostId="14158" RevisionGUID="f25c0ae9-2733-49c5-b1d6-6d518e40444f" CreationDate="2011-04-19T17:48:52.803" Comment="http://twitter.com/#!/StackCooking/status/60399480268275712" />
  <row Id="29746" PostHistoryTypeId="2" PostId="14161" RevisionGUID="226aaf97-30a0-40cf-9e24-76949a5b6533" CreationDate="2011-04-19T18:07:29.397" UserId="15" Text="[According to an Etsy listing][1]:&#xD;&#xA;&#xD;&#xA;&gt; Often made of sakura (cherry wood) and seasoned for about 3 years before carving, kashigata were used to make dried confectionery made of rice flour and sugar called rakugan... Kashigata were also used in the making of wagashi (nama-gashi or freshly made cake and hi-gashi or dried confectionery) for tea ceremonies.&#xD;&#xA;&#xD;&#xA;On the blog &quot;My Wagashi Chronicles&quot; [the explanation of the technique is pretty straightforward][2]: &#xD;&#xA;&#xD;&#xA;&gt; This is usually shaped into ornate, thumbnail-sized shapes in wooden molds where they become dry and stiff before being tapped out and arranged in pretty boxed collections, most often to accompany the somewhat bitter matcha tea in a tea ceremony. But there are larger versions to give as gifts or display as Buddhist altar offerings on holidays like today&#xD;&#xA;&#xD;&#xA;**It sounds like they are basically just molds like any other, just made of wood**. So &quot;clean before using&quot; them. If you are having trouble with the type of wagashi you are making you might check out that blog and email the author, or perhaps it might be the recipe for wagashi you are using (check out @Elendil 's first link; some are more sorted for molds than others). Once you try, if you identify any actual problems, try posting it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.etsy.com/listing/42118536/vintage-japanese-kashigata-sweets-mold&#xD;&#xA;  [2]: http://wagashichronicles.blogspot.com/2010/09/respect-for-aged-day.html" />
  <row Id="29747" PostHistoryTypeId="2" PostId="14162" RevisionGUID="a87e8d81-e3d6-4994-ba7b-1da6da4e241b" CreationDate="2011-04-19T18:17:27.200" UserId="4476" Text="Not a stout, the roast is too much with the delicate flavors of the sausage. I would suggest a German wheat beer, or a dark lager such as schwartzbier.&#xD;&#xA;" />
  <row Id="29748" PostHistoryTypeId="2" PostId="14163" RevisionGUID="a1f07cb6-8d09-4e93-b3b0-88d4990b3b1d" CreationDate="2011-04-19T18:20:08.210" UserId="4638" Text="A probable answer is that maybe it wasn't intended to be firm at all. &#xD;&#xA;&#xD;&#xA;There are different types of liverwurst in Germany. The most commonly sold one is indeed firm, but from its texture, I'd guess that it has gelatin added. It is more rubbery than the naturaly gelled meats I've eaten. But there is no guarantee that your recipe was intended for this kind. &#xD;&#xA;&#xD;&#xA;Another common type is the spreadable liverwurst. It is a creamy mass which is intended to be spread on bread similar to cream cheese. If you want to make this kind, the meat grinder is probably only good for the first pass. I'd make sure to puree it really fine, a blender is probably better. (Unless you specifically want to make the chunky type).&#xD;&#xA;&#xD;&#xA;I am not too sure that pork shoulder is such a good choice, probably the fat wasn't enough.  The most popular recipes on chefkoch.de (a site similar in quality and popularity to allrecipes) call for pork belly, the part which is made into bacon. Some of them also say to add `speck`, which is the non-rendered subcutaneous layer of fat of the pig. It also tends to come from the belly (sometimes from the back), but has less or no meat attached. Many specify that the meat gets cooked first, then ground. The raw liver gets ground separately (after removing fascia and the ducts). Then everything is mixed, pureed (or regrinded for chunky). Then it is filled (some use natural casing, most fill it into jars, nowhere was muslin mentioned) and sterilized. I found some variance among the methods, but as I haven't tried any of them, I can't tell you which works best. I didn't find a recipe which was explicitly for firm liverwurst, but many of them explicitly mentioned spreadable liverwurst. &#xD;&#xA;&#xD;&#xA;I also found some discussion on the proper ratio. This varies (depending on taste) between the liver being 20% to 33% of the whole mass. A higher ratio seems to cause both dryness and bitter taste. &#xD;&#xA;&#xD;&#xA;This is probably helpful if you can live with spreadable wurst. If you insist on the firm kind, you may have to experiment with gelatine, because I couldn't find any homemade recipes for that. " />
  <row Id="29749" PostHistoryTypeId="2" PostId="14164" RevisionGUID="38c38efe-db66-445e-8030-3b1922f77119" CreationDate="2011-04-19T18:26:40.543" UserId="5781" Text="I love to bake, but can't eat eggs. I've had no trouble replacing the eggs in all of my favorite recipes. I use one of the following substitutions for each egg in the recipe:&#xD;&#xA;&#xD;&#xA;ONE:&#xD;&#xA;- 2 tbsp. flour&#xD;&#xA;- 2 tbsp. warm water&#xD;&#xA;- 1/2 tbsp. butter&#xD;&#xA;- 1/2 tsp. baking powder&#xD;&#xA;&#xD;&#xA;TWO:&#xD;&#xA;- 2 tbsp. ground flax seed&#xD;&#xA;- 1/8 tsp. baking powder&#xD;&#xA;- 3 tbsp. water&#xD;&#xA;&#xD;&#xA;For each, combine in a separate bowl and let sit for a few minutes while you gather the rest of your ingredients. Then add as you would eggs. &#xD;&#xA;&#xD;&#xA;Both of these subs can be found here: http://www.foodsubs.com/Eggs.html among others. These are the ones I found worked the best though.&#xD;&#xA;&#xD;&#xA;The only baking I still use eggs for are angel food cakes and creme brulee... but you just can't mess with those!" />
  <row Id="29750" PostHistoryTypeId="5" PostId="14159" RevisionGUID="726e077b-6c3e-4ed0-bb2b-450933e667d2" CreationDate="2011-04-19T18:35:09.153" UserId="15" Comment="added 30 characters in body" Text="Since most are pre-cooked (in US Supermarkets anyway), and you are just re-heating, your (still tasty) options are pretty limited with respect to beer brats&#xD;&#xA;&#xD;&#xA; - For grilling, I put them whole on the rack, otherwise you will lose moisture. Adding beer won't really do anything, but you could make a [beer-mustard](http://community.tasteofhome.com/forums/t/747089.aspx)&#xD;&#xA; - For stovetop, I barely cover the brats in beer (typically watery domestic like Miller High Life) in a pot/pan that can accomodate the quantity of brats being cooked and heat until beer reduces like a glaze. Wait until casing browns up a bit, then enjoy. In this instance I fork them a few times to absorb beer.&#xD;&#xA; - For microwave, same as stove basically, fork and nuke covered with beer.&#xD;&#xA;&#xD;&#xA;As for type of beer, I think watery domestic does it best for the boiling since the carbonation is high and the sugars glaze up nicely before the brat is over-done. For the beer mustard pale ales are recommended by some, but I like brown, spicy mustard and might try something sweeter like a porter and banging heads with some punch from horseradish." />
  <row Id="29751" PostHistoryTypeId="5" PostId="14163" RevisionGUID="e212f824-8a11-49a5-8b68-d8329fe17ef3" CreationDate="2011-04-19T18:42:52.753" UserId="4638" Comment="Added info on firmness" Text="A probable answer is that maybe it wasn't intended to be firm at all. &#xD;&#xA;&#xD;&#xA;There are different types of liverwurst in Germany. The most commonly sold one is indeed firm, but from its texture, I'd guess that it has gelatin added. It is more rubbery than the naturaly gelled meats I've eaten. But there is no guarantee that your recipe was intended for this kind. &#xD;&#xA;&#xD;&#xA;Another common type is the spreadable liverwurst. It is a creamy mass which is intended to be spread on bread similar to cream cheese. If you want to make this kind, the meat grinder is probably only good for the first pass. I'd make sure to puree it really fine, a blender is probably better. (Unless you specifically want to make the chunky type).&#xD;&#xA;&#xD;&#xA;I am not too sure that pork shoulder is such a good choice, probably the fat wasn't enough.  The most popular recipes on chefkoch.de (a site similar in quality and popularity to allrecipes) call for pork belly, the part which is made into bacon. Some of them also say to add `speck`, which is the non-rendered subcutaneous layer of fat of the pig. It also tends to come from the belly (sometimes from the back), but has less or no meat attached. Many specify that the meat gets cooked first, then ground. The raw liver gets ground separately (after removing fascia and the ducts). Then everything is mixed, pureed (or regrinded for chunky). Then it is filled (some use natural casing, most fill it into jars, nowhere was muslin mentioned) and sterilized. I found some variance among the methods, but as I haven't tried any of them, I can't tell you which works best. I didn't find a recipe which was explicitly for firm liverwurst, but many of them explicitly mentioned spreadable liverwurst. &#xD;&#xA;&#xD;&#xA;I also found some discussion on the proper ratio. This varies (depending on taste) between the liver being 20% to 33% of the whole mass. A higher ratio seems to cause both dryness and bitter taste. &#xD;&#xA;&#xD;&#xA;This is probably helpful if you can live with spreadable wurst. If you insist on the firm kind, you may have to experiment with gelatine, because I couldn't find any homemade recipes for that.&#xD;&#xA;&#xD;&#xA;Edit: some more research suggests that the denaturing proteins in the liver are enough to bind the leberwurst to be firm, and adding some of the fatty water in which the meat cooked makes it spreadable. The one who wrote it seemed to have some authority on making sausages (at least he made lots of posts and the others didn't disagree with any of them). Again, this isn't my opinion, just a translated summary. " />
  <row Id="29752" PostHistoryTypeId="5" PostId="14159" RevisionGUID="7a6fc76b-672b-42e7-a59c-2dc11bebd6b8" CreationDate="2011-04-19T20:52:09.863" UserId="15" Comment="added note about UW's recipe for simmering them in beer first, then grilling" Text="Since most are pre-cooked (in US Supermarkets anyway), and you are just re-heating, your (still tasty) options are pretty limited with respect to beer brats&#xD;&#xA;&#xD;&#xA;From the perspective of UW Madison (self-proclaimed &quot;Brat Capital of the World&quot;):&#xD;&#xA;&#xD;&#xA; - Simmer in beer first, then grill. [For more info here is a post regarding prep][1]; this method would definitely be the preferred method for upping the intake of moisture without losing it during grilling (so long as you don't lose the brat flavor by wasting the beer you boiled them in)&#xD;&#xA;&#xD;&#xA;In a non-tailgate, just getting them cooked setting:&#xD;&#xA;&#xD;&#xA; - For grilling, I put them whole on the rack, otherwise you will lose moisture. Adding beer (while grilling) won't really do anything but cool them and the charcoal down; but you could make a [beer-mustard](http://community.tasteofhome.com/forums/t/747089.aspx)&#xD;&#xA; - For stovetop, I barely cover the brats in beer (typically watery domestic like Miller High Life) in a pot/pan that can accomodate the quantity of brats being cooked and heat until beer reduces like a glaze. Wait until casing browns up a bit, then enjoy. In this instance I fork them a few times to absorb beer.&#xD;&#xA; - For microwave, same as stove basically, fork and nuke covered with beer.&#xD;&#xA;&#xD;&#xA;As for type of beer, I think watery domestic does it best for the boiling since the carbonation is high and the sugars glaze up nicely before the brat is over-done. For the beer mustard pale ales are recommended by some, but I like brown, spicy mustard and might try something sweeter like a porter and banging heads with some punch from horseradish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amazingribs.com/recipes/hot_dogs_and_sausages/wisconsin_brat_tub.html" />
  <row Id="29753" PostHistoryTypeId="2" PostId="14165" RevisionGUID="d0dccb54-cbc2-4289-9bf0-d4b58af5c38c" CreationDate="2011-04-19T22:21:04.253" UserId="5602" Text="Damn, that looks good. I've never made this particular type of bread before, but here are some things that I do know which might help:&#xD;&#xA;&#xD;&#xA;Butter is (roughly) 10% water and 90% fat, while lard is 100% fat. So if you substitute one for the other, you should adjust the amount of water in the recipe accordingly. The flavor will be a little different, but I bet either one would work.&#xD;&#xA;&#xD;&#xA;I would *not* assume AP flour. In fact, I'd assume high-gluten bread flour. The gluten is what creates those fibers. It's the fat that keeps it tender.&#xD;&#xA;&#xD;&#xA;This looks very similar to a brioche, so you might want to look at brioche recipes to learn some of the principles. One thing that most of them will tell you is to to knead the dough to develop the gluten fibers, and *then* add the butter. This I think is the key. I know that fat can keep gluten molecules from sticking together into strands, so if you add the fat later, you should wind up with strands of gluten surrounded by fat." />
  <row Id="29754" PostHistoryTypeId="25" PostId="14156" RevisionGUID="b3d36065-d6a8-4955-8ee0-05197e296530" CreationDate="2011-04-19T23:48:52.820" Comment="http://twitter.com/#!/StackCooking/status/60490076974620672" />
  <row Id="29755" PostHistoryTypeId="2" PostId="14166" RevisionGUID="b472dbd0-aedd-4089-a4cb-cdcd14d4c686" CreationDate="2011-04-20T01:09:10.207" UserId="5782" Text="I am trying to adapt recipes to mini cupcake size cheesecakes and the seem to be sinking in the middle when the " />
  <row Id="29756" PostHistoryTypeId="1" PostId="14166" RevisionGUID="b472dbd0-aedd-4089-a4cb-cdcd14d4c686" CreationDate="2011-04-20T01:09:10.207" UserId="5782" Text="sinking mini cheesecakes" />
  <row Id="29757" PostHistoryTypeId="3" PostId="14166" RevisionGUID="b472dbd0-aedd-4089-a4cb-cdcd14d4c686" CreationDate="2011-04-20T01:09:10.207" UserId="5782" Text="&lt;cheesecake&gt;" />
  <row Id="29758" PostHistoryTypeId="2" PostId="14167" RevisionGUID="870e0118-b282-48f8-a135-78bae0696830" CreationDate="2011-04-20T02:34:04.267" UserId="5532" Text="After boiling pasta and setting the water where the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy with this instead of using starch?&#xD;&#xA;" />
  <row Id="29759" PostHistoryTypeId="1" PostId="14167" RevisionGUID="870e0118-b282-48f8-a135-78bae0696830" CreationDate="2011-04-20T02:34:04.267" UserId="5532" Text="Can water where pasta is cooked be used to make gravy?" />
  <row Id="29760" PostHistoryTypeId="3" PostId="14167" RevisionGUID="870e0118-b282-48f8-a135-78bae0696830" CreationDate="2011-04-20T02:34:04.267" UserId="5532" Text="&lt;pasta&gt;&lt;gravy&gt;" />
  <row Id="29761" PostHistoryTypeId="25" PostId="14167" RevisionGUID="821d4ddd-e173-4744-8a64-0f0181a00231" CreationDate="2011-04-20T02:48:52.627" Comment="http://twitter.com/#!/StackCooking/status/60535375164227584" />
  <row Id="29762" PostHistoryTypeId="2" PostId="14168" RevisionGUID="8a99e4f6-305d-4e87-8046-ff42e50c18d8" CreationDate="2011-04-20T02:55:12.200" UserDisplayName="daniel" Text="No you would not. If you are cooking pasta properly, you need to use a lot of salt, rendering any gravy made with this water far too salty.&#xD;&#xA;&#xD;&#xA;In addition, gravy is properly made with stock; made with water it will have no flavour." />
  <row Id="29763" PostHistoryTypeId="2" PostId="14169" RevisionGUID="dc69bbc1-6659-44c9-b396-1027546df56a" CreationDate="2011-04-20T03:09:35.693" UserId="280" Text="What I'm looking for, are some ideas on what can be done to deviled eggs to kick them up a notch? They're great as is with the common ingredients, but I'd love to see what you all do to help give them that little extra something." />
  <row Id="29764" PostHistoryTypeId="1" PostId="14169" RevisionGUID="dc69bbc1-6659-44c9-b396-1027546df56a" CreationDate="2011-04-20T03:09:35.693" UserId="280" Text="How to kick Deviled Eggs up another notch?" />
  <row Id="29765" PostHistoryTypeId="3" PostId="14169" RevisionGUID="dc69bbc1-6659-44c9-b396-1027546df56a" CreationDate="2011-04-20T03:09:35.693" UserId="280" Text="&lt;eggs&gt;" />
  <row Id="29766" PostHistoryTypeId="10" PostId="14166" RevisionGUID="60ccf4ed-f527-427c-a4ad-b7f2b7dc3ab4" CreationDate="2011-04-20T03:12:25.393" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29767" PostHistoryTypeId="10" PostId="14152" RevisionGUID="5c816af4-84fa-4b6f-8a89-aab20319af2e" CreationDate="2011-04-20T03:13:33.630" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29768" PostHistoryTypeId="10" PostId="14169" RevisionGUID="f14c3958-ed92-4586-89af-820fc2487c0e" CreationDate="2011-04-20T03:19:33.313" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29769" PostHistoryTypeId="2" PostId="14170" RevisionGUID="2b1cd9f2-6fc9-4172-91b5-38dc1f5d6d49" CreationDate="2011-04-20T04:25:48.840" UserId="160" Text="Have you considered earplugs? Or something other noise to mask it (like one of those nature sounds machines?) &#xD;&#xA;&#xD;&#xA;Vegetables may go bad a little sooner. Cheese probably won't care. OJ probably is acidic enough to keep long enough to use it up.  No idea about soy milk. &#xD;&#xA;&#xD;&#xA;I would definitely not keep meat in there, since the ideal temperature for that is slightly below 0C. " />
  <row Id="29770" PostHistoryTypeId="5" PostId="14170" RevisionGUID="0ef13683-ebf1-4799-9acb-33b512fdfc22" CreationDate="2011-04-20T05:54:43.583" UserId="160" Comment="clean up now that I'm not typing on a phone" Text="Have you considered earplugs? Or some other noise to mask it (like one of those nature sounds machines?) &#xD;&#xA;&#xD;&#xA;Vegetables may go bad a little sooner (depends on the vegetable; some actually like it a little warmer). Cheese probably won't care. OJ is probably acidic enough to keep long enough to use it up.  No idea about soy milk. &#xD;&#xA;&#xD;&#xA;I would definitely not keep meat in there, since the ideal temperature for that is slightly below 0°C. " />
  <row Id="29771" PostHistoryTypeId="2" PostId="14171" RevisionGUID="8fe99eb9-5588-424c-b548-05514715525d" CreationDate="2011-04-20T08:37:45.317" UserId="4194" Text="You can't make a 'true' gravy, but you can put a little of the water into the sauce you are using to loosen it a little if it has reduced too far, or to make it go a bit further." />
  <row Id="29772" PostHistoryTypeId="25" PostId="14126" RevisionGUID="4aae3fb8-0867-4b79-a877-809ce2b22b69" CreationDate="2011-04-20T08:48:52.663" Comment="http://twitter.com/#!/StackCooking/status/60625971677642752" />
  <row Id="29773" PostHistoryTypeId="2" PostId="14172" RevisionGUID="8263486f-77b8-4e99-bebe-0f6d257b67c5" CreationDate="2011-04-20T09:10:58.810" UserId="197" Text="Another possibility to consider would be adding ice blocks from a freezer during the times you want to not be running the compressor." />
  <row Id="29774" PostHistoryTypeId="2" PostId="14173" RevisionGUID="50096516-3bd2-44a5-9eb2-53a639625304" CreationDate="2011-04-20T11:42:22.110" UserId="4558" Text="it is debatable whether **salty** is a flavor, I would say it isn't, but there is a practice of adding salt to coffee. There is a whole article about what happens to the taste of coffee when salt is added at the wonderful khymos.org blog, complete with user tests http://blog.khymos.org/2010/03/21/a-pinch-of-salt-for-your-coffee-sir/  " />
  <row Id="29775" PostHistoryTypeId="25" PostId="14154" RevisionGUID="dd3083a0-035c-45be-a1db-c86fe2a6180d" CreationDate="2011-04-20T11:48:52.580" Comment="http://twitter.com/#!/StackCooking/status/60671270387335168" />
  <row Id="29776" PostHistoryTypeId="2" PostId="14174" RevisionGUID="6f286cff-b1ef-4678-9ad7-b3039447f48a" CreationDate="2011-04-20T14:03:07.720" UserId="1259" Text="So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are storing food for service later, you need to flash chill it and then keep it in a fridge below 4C. This is easy enough at a restaurant with a walk-in, but is somewhat difficult in a home fridge as opening the door creates wide temperature swings. &#xD;&#xA;&#xD;&#xA;Douglas Baldwin proposes the following [temperature / time guideline][1] for &quot;safe&quot; wrt botulism:&#xD;&#xA;&#xD;&#xA;&gt;[S]pores of Clostridium botulinum, C. perfringens and B. cereus can all survive the mild heat treatment of pasteurization. Therefore, after rapid chilling, the food must either be frozen or held at&#xD;&#xA;&#xD;&#xA;&gt;below 36.5°F (2.5°C) for up to 90 days,&lt;br/&gt;&#xD;&#xA;below 38°F (3.3°C) for less than 31 days,&lt;br/&gt;&#xD;&#xA;below 41°F (5°C) for less than 10 days, or&lt;br/&gt;&#xD;&#xA;below 44.5°F (7°C) for less than 5 days&#xD;&#xA;&#xD;&#xA;So a couple of questions about those guidelines:&#xD;&#xA;&#xD;&#xA;1. How big should I expect the swings in my home fridge to be with normal usage? &#xD;&#xA;2. If I have a second fridge and the door rarely opens, what will the temperature swings be there?&#xD;&#xA;3. Since the botulism concern is due to the vacuum, am I correct in thinking that this concern will disappear if I remove the meat from the vacuum to store it? Obviously, this approach would reintroduce all the normal safety concerns with storing cooked meat. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.douglasbaldwin.com/sous-vide.html#Safety_Pathogens_of_Interest" />
  <row Id="29777" PostHistoryTypeId="1" PostId="14174" RevisionGUID="6f286cff-b1ef-4678-9ad7-b3039447f48a" CreationDate="2011-04-20T14:03:07.720" UserId="1259" Text="What is the sous vide botulism risk if storing meat post-cooking at home?" />
  <row Id="29778" PostHistoryTypeId="3" PostId="14174" RevisionGUID="6f286cff-b1ef-4678-9ad7-b3039447f48a" CreationDate="2011-04-20T14:03:07.720" UserId="1259" Text="&lt;sous-vide&gt;&lt;botulism&gt;" />
  <row Id="29779" PostHistoryTypeId="5" PostId="14167" RevisionGUID="5b59d0e4-f249-4d53-be7a-a609d29c2c23" CreationDate="2011-04-20T14:03:57.063" UserId="4012" Comment="Fixed grammer" Text="After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency of gravy. Would I be able to make gravy with this instead of using starch?&#xD;&#xA;" />
  <row Id="29780" PostHistoryTypeId="4" PostId="14167" RevisionGUID="5b59d0e4-f249-4d53-be7a-a609d29c2c23" CreationDate="2011-04-20T14:03:57.063" UserId="4012" Comment="Fixed grammer" Text="Can water in which pasta was cooked be used to make gravy?" />
  <row Id="29781" PostHistoryTypeId="24" PostId="14167" RevisionGUID="5b59d0e4-f249-4d53-be7a-a609d29c2c23" CreationDate="2011-04-20T14:03:57.063" Comment="Proposed by 4012 approved by 1259 edit id of 120" />
  <row Id="29782" PostHistoryTypeId="5" PostId="13059" RevisionGUID="c8102be4-54a7-408a-ae13-4be934f1f19a" CreationDate="2011-04-20T14:19:45.793" UserId="4283" Comment="added 19 characters in body" Text="I have a Bialetti Moka pot, which I used to make coffee on weekends. I have had it for a few months, but recently I am starting to notice the coffee is coming out **sour and bitter**. I am guessing I am doing something wrong. I was wondering what I could be missing.. &#xD;&#xA;&#xD;&#xA;- I am filling it up with water (tap water though) till the valve level.&#xD;&#xA;- I am spooning the coffee to fill the bucket to level (I don't tamp it) .&#xD;&#xA;- I am using Lavazza coffee ground for using with a moka pot.&#xD;&#xA;&#xD;&#xA;Any ideas??" />
  <row Id="29783" PostHistoryTypeId="2" PostId="14175" RevisionGUID="c913d443-3970-456c-99b3-f3ff76f5bf27" CreationDate="2011-04-20T15:09:06.317" UserId="4558" Text="Moka coffee pots work well if you use them every day. This way the oils that the coffee leaves inside them do not have the opportunity to go rancid (all fats go rancid eventually) and impart that horrible taste to your coffee. If you use them every day, it is true that you don't really need to clean them, except to remove calcium scale buildup.&#xD;&#xA;&#xD;&#xA;If you use it rarely, like in your case or the frequent Moka pot left at a vacation house, you need to clean it with dish detergent and a scrubby sponge, you don't need anything harsher. Make sure that you get all the coffee brown oils out. Yes, it is an unpleasant job. Make sure you rinse it well before putting it away to dry, you don't want to simply replace the bitterness with soapiness.&#xD;&#xA;&#xD;&#xA;...and this is the Italian doctrine! :-)" />
  <row Id="29784" PostHistoryTypeId="2" PostId="14176" RevisionGUID="425444d3-8dfd-4f13-912f-fcb5f6a7668c" CreationDate="2011-04-20T15:23:46.640" UserId="4558" Text="Horse meat is dark red and usually quite lean. The risk is to overcook it and end up with tough meat. This probably has to do with the fact that most horse meat is &quot;recycled&quot; animals, that's to say horses that were not bread for meat and that spent a part of their life working.&#xD;&#xA;&#xD;&#xA;In my part of Italy (Parma), we also eat it in its raw ground form (like a *steak tartare*). The traditional presentation is ground fine, spread on a white bread, salt, pepper, lemon juice and a drop of olive oil. Garlic also goes well with it. Horse meat is less likely to host parasites that are harmful to humans, so I wouldn't be too disturbed by the thought of eating it raw - and it does taste great. A *filet americaine* with horse meat would probably taste very good too.&#xD;&#xA;&#xD;&#xA;Here is a recipe for *picula 'd caval*, a sort of horse chili from nearby Piacenza http://italianfood.about.com/od/furredgameetc/r/blr0881.htm although I would not cook it for quite that long, to avoid having tough rubbery bits at the end. For the same reason, reheating horse meat is usually a bad idea.&#xD;&#xA;&#xD;&#xA;Here is also a discussion about the true recipe, but it is in Italian http://www.coquinaria.it/cgi-bin/ubb/ultimatebb.cgi?ubb=get_topic;f=6;t=000843;p=0 of course every family has their own version and of course it is a point of religious faith that that one is the *only* true one - after all it is Italy." />
  <row Id="29785" PostHistoryTypeId="2" PostId="14177" RevisionGUID="5623ba0d-0aea-49d5-9c5c-1f21ee767ada" CreationDate="2011-04-20T15:25:11.610" UserId="5790" Text="I would like to know how to fix the Mayonnaise if it splits while whisking and making it with hand." />
  <row Id="29786" PostHistoryTypeId="1" PostId="14177" RevisionGUID="5623ba0d-0aea-49d5-9c5c-1f21ee767ada" CreationDate="2011-04-20T15:25:11.610" UserId="5790" Text="Mayonnaise Slpit" />
  <row Id="29787" PostHistoryTypeId="3" PostId="14177" RevisionGUID="5623ba0d-0aea-49d5-9c5c-1f21ee767ada" CreationDate="2011-04-20T15:25:11.610" UserId="5790" Text="&lt;sauce&gt;&lt;mayonnaise&gt;" />
  <row Id="29788" PostHistoryTypeId="2" PostId="14178" RevisionGUID="a68cea93-fcbb-43b2-a8d4-a6cc7b961b52" CreationDate="2011-04-20T15:36:13.177" UserId="5791" Text="Noah's Bagels does not use pre-cooked eggs in their breakfast products, like their egg mitts. They pour the raw egg into a plastic container, looks just like a tupperware-type, and microwave it. Subway does use a pre-cooked egg." />
  <row Id="29789" PostHistoryTypeId="2" PostId="14179" RevisionGUID="750405f1-8627-4add-968d-abc5a479333e" CreationDate="2011-04-20T15:45:30.967" UserId="5792" Text="try adding a tiny bit of salt to a portion of your ground coffee to counter the bitterness" />
  <row Id="29790" PostHistoryTypeId="2" PostId="14180" RevisionGUID="51da43a0-7439-4707-b106-cd4cd0aa72de" CreationDate="2011-04-20T15:48:43.620" UserId="4194" Text="You can do any of the following:&#xD;&#xA;&#xD;&#xA;- Beat one egg yolk, then add it drop by drop to the mayonnaise, beating constantly.&#xD;&#xA;- Whisk in a teaspoon of cold water&#xD;&#xA;- Whisk a little of the curdled mayo into a tablespoon of water, then add the rest of the mayo bit by bit" />
  <row Id="29791" PostHistoryTypeId="4" PostId="14177" RevisionGUID="11713c8b-b3f6-456b-9e67-bea2270bd5ae" CreationDate="2011-04-20T15:48:59.407" UserId="4194" Comment="edited title" Text="Mayonnaise Split" />
  <row Id="29792" PostHistoryTypeId="2" PostId="14181" RevisionGUID="1db092c3-db45-40c7-b592-859d69c8659a" CreationDate="2011-04-20T15:52:45.757" UserId="5793" Text="Whisk a fresh egg yolk in a separate bowl and then slowly add your existing, split, mayonaise into that egg (as you were doing with the oil).  Once that's incorporated, add any leftover oil that you have.  The trick is to do it so ridiculously slowly that you think it will never come together.  But it will :)" />
  <row Id="29793" PostHistoryTypeId="5" PostId="14177" RevisionGUID="023e6ac5-2474-433a-bb76-6e906a35d765" CreationDate="2011-04-20T16:27:16.207" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Making Mayo by hand , using whisk , emulsion breaks down](http://cooking.stackexchange.com/questions/12134/making-mayo-by-hand-using-whisk-emulsion-breaks-down)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Hi,I would like to know how to fix the Mayonnaise if it splits while whisking and making it with hand." />
  <row Id="29794" PostHistoryTypeId="10" PostId="14177" RevisionGUID="4e1df6e7-3a94-4d9b-8159-139fce3071a3" CreationDate="2011-04-20T16:27:15.830" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29795" PostHistoryTypeId="2" PostId="14182" RevisionGUID="a75a70e1-f2f1-4979-86f9-39a0ade14c86" CreationDate="2011-04-20T16:41:43.797" UserId="1163" Text="I'm not sure about your question 3, but as I thought about 1 and 2, I figured the swings would not be too big if you don't open your fridge for extended periods of time: how much air is really exchanged between the inside and the outside if you open your fridge door for 5 seconds - which already gives you plenty of time to get something out?&#xD;&#xA;&#xD;&#xA;I figured the internets would have to know something about this so I set about searching for some graphs. Turns out Berkeley has a class that includes an experiment where students measure the temperature in their fridge over a 24 hr period. Most graphs look somewhat like [the one on this page][1], where indeed the swings in temperature from the [hysteresis window][2] are larger than occasional increases because of opening the door.&#xD;&#xA;&#xD;&#xA;I found two outliers. [The first one][3] is from a fridge catering to a large group of students, and the article suggests someone might have put a warm dish in the fridge. [The second one][4] is potentially very interesting - the author says she thinks the big upswing is from a wall defrosting cycle in the attached freezer, but that meal time opening of the fridge door didn't do anything to the temperatures.&#xD;&#xA;&#xD;&#xA;So it looks like there are only two potential causes for raising the temperature of your fridge by more than a degree or so:&#xD;&#xA;&#xD;&#xA; 1. putting hot or warm food in your fridge;&#xD;&#xA; 1. having your fridge do a wall defrosting cycle for the attached freezer.&#xD;&#xA;&#xD;&#xA;Other swings are negligible when compared to the natural operating cycle for your fridge.&#xD;&#xA;&#xD;&#xA; [1]: http://www.ced.berkeley.edu/courses/fa10/arch244/?p=2085&#xD;&#xA; [2]: http://en.wikipedia.org/wiki/Hysteresis&#xD;&#xA; [3]: http://www.ced.berkeley.edu/courses/fa10/arch244/?p=2045&#xD;&#xA; [4]: http://www.ced.berkeley.edu/courses/fa10/arch244/?p=1205" />
  <row Id="29796" PostHistoryTypeId="2" PostId="14183" RevisionGUID="75b5aa31-8be9-4d8b-8122-5723c42906a7" CreationDate="2011-04-20T16:51:25.710" UserId="5795" Text="Bracken Ferns have a well identified carcinogen that can cause esophageal cancers. We tend not to harvest these in North America.&#xD;&#xA;Fiddleheads (properly, the Ostrich Fern) tend to grow in wetlands which are subjected to spring floods. If there is any contaminate in the floodwater (think cattle operation upstream) then the fiddlehead would be exposed to that contaminate.&#xD;&#xA;Fiddleheads should also never be picked near a roadside, train tracks or hydro line. In fact, no wild foods should be taken from these areas ever!&#xD;&#xA;If you are confident of the area you are foraging in or have purchased from a reputable company like Norcliff, the fiddlehead can be eaten raw after normal washing.&#xD;&#xA;" />
  <row Id="29797" PostHistoryTypeId="2" PostId="14184" RevisionGUID="80d6f4bd-138e-4c0b-b6bf-9035b58b861c" CreationDate="2011-04-20T17:46:07.177" UserId="67" Text="Are there good bread styles or techniques for baking bread in the evening after a day at work?&#xD;&#xA;&#xD;&#xA;Specifically, there's a couple of us who have taken to bringing food for a meeting every couple of weeks, and I tend to do the breads while someone else makes soup or a casserole.&#xD;&#xA;&#xD;&#xA;I know I can whip up a quick bread, like Irish Soda, cornbread or most muffins fairly quickly, but they're not as conducive to eating at a meeting (they crumble, and then I have to spend more time cleaning up after the meeting), or I could make something like naan or tortillas, but it's quite time consuming towards the end if you have roll out and grill up enough for 18+ people.&#xD;&#xA;&#xD;&#xA;I guess I'm hoping for something where it's either slow-rising enough where I can prep it the night before or morning of, then return to it 8 to 20hrs later, punch down and shape, then have a short rise before baking.  (right now, I do a refrigerated rise of the dough, which requires giving it more time to come back up to room temp so I can shape it and let it proof in the pan before baking).&#xD;&#xA;&#xD;&#xA;Another option would be to know the techniques to make something like the par-cooked breads that you used to be able to find in the stores.  (if it can be done at home, and doesn't require blast chillers or other specialized equipment)" />
  <row Id="29798" PostHistoryTypeId="1" PostId="14184" RevisionGUID="80d6f4bd-138e-4c0b-b6bf-9035b58b861c" CreationDate="2011-04-20T17:46:07.177" UserId="67" Text="Good breads for evening cooking?" />
  <row Id="29799" PostHistoryTypeId="3" PostId="14184" RevisionGUID="80d6f4bd-138e-4c0b-b6bf-9035b58b861c" CreationDate="2011-04-20T17:46:07.177" UserId="67" Text="&lt;breadmaking&gt;" />
  <row Id="29800" PostHistoryTypeId="5" PostId="14169" RevisionGUID="40e60878-9fad-4526-ba98-039e00077376" CreationDate="2011-04-20T19:25:16.037" UserId="280" Comment="addressed issues raised in comment" Text="What I'm looking for, are some ideas on what can be done to deviled eggs to kick them up a notch? They're great as is with the common ingredients, but I'd love to see what you all do to help give them that little extra something.&#xD;&#xA;&#xD;&#xA;To address the points raised in the comment (seeing as the close Nazis are just as active here as they are over at StackOverflow):&#xD;&#xA;&#xD;&#xA; - I'm not looking for an unqualified list; I'm looking for items with a specific attribute, kicking deviled eggs up a notch&#xD;&#xA; - The definition of kicking it up a notch was left deliberatly open for the following reasons&#xD;&#xA;  - I have looked on line for other ingredients to add and found non I have not already tried&#xD;&#xA;  - Those items include&#xD;&#xA;   - Bacon&#xD;&#xA;   - Cheese&#xD;&#xA;   - Chives&#xD;&#xA;  - I've tried these three and of them, bacon seems to be the only one I really care for, but I'm open to other suggestions, even that go in a different direction taste/texture wise&#xD;&#xA;&#xD;&#xA;To recap, the original question was left somewhat vague in order to avoid having individuals NOT post a thought in the event that it didn't meet the qualifications that the commentator holds so dear, so I'm updating the question to include some additional qualifications.&#xD;&#xA;&#xD;&#xA; - I would like to add a bit of texture to these deviled eggs, typically they are just too smooth, so I thought some crunch (or something else) might help kick it up a notch&#xD;&#xA; - I've tried bacon, and unless cooked beyond recognition appears to only add a bit of fat and grease&#xD;&#xA; - Cheese adds a bit more flavor, but doesn't much improve the texture situation&#xD;&#xA;&#xD;&#xA;*P.S. -- thanks to the mercy up-voter*" />
  <row Id="29801" PostHistoryTypeId="5" PostId="14169" RevisionGUID="9221c87d-600a-431e-bb79-9dd3f97f480b" CreationDate="2011-04-20T19:44:51.790" UserId="1259" Comment="Please do not refer to the mods as Nazis of any form. Thanks." Text="What I'm looking for, are some ideas on what can be done to deviled eggs to kick them up a notch? They're great as is with the common ingredients, but I'd love to see what you all do to help give them that little extra something.&#xD;&#xA;&#xD;&#xA;To address the points raised in the comment:&#xD;&#xA;&#xD;&#xA; - I'm not looking for an unqualified list; I'm looking for items with a specific attribute, kicking deviled eggs up a notch&#xD;&#xA; - The definition of kicking it up a notch was left deliberatly open for the following reasons&#xD;&#xA;  - I have looked on line for other ingredients to add and found non I have not already tried&#xD;&#xA;  - Those items include&#xD;&#xA;   - Bacon&#xD;&#xA;   - Cheese&#xD;&#xA;   - Chives&#xD;&#xA;  - I've tried these three and of them, bacon seems to be the only one I really care for, but I'm open to other suggestions, even that go in a different direction taste/texture wise&#xD;&#xA;&#xD;&#xA;To recap, the original question was left somewhat vague in order to avoid having individuals NOT post a thought in the event that it didn't meet the qualifications that the commentator holds so dear, so I'm updating the question to include some additional qualifications.&#xD;&#xA;&#xD;&#xA; - I would like to add a bit of texture to these deviled eggs, typically they are just too smooth, so I thought some crunch (or something else) might help kick it up a notch&#xD;&#xA; - I've tried bacon, and unless cooked beyond recognition appears to only add a bit of fat and grease&#xD;&#xA; - Cheese adds a bit more flavor, but doesn't much improve the texture situation&#xD;&#xA;" />
  <row Id="29802" PostHistoryTypeId="5" PostId="14169" RevisionGUID="e8420277-bc54-4785-bf39-6891f567994e" CreationDate="2011-04-20T20:28:27.777" UserId="280" Comment="deleted 294 characters in body" Text="What I'm looking for, are some ideas on what can be done to deviled eggs to kick them up a notch? They're great as is with the common ingredients (mustard, mayo, eggs, paprika, etc), but I'd love to see what you all do to help give them that little extra something.&#xD;&#xA;&#xD;&#xA;To address the points raised in the comment:&#xD;&#xA;&#xD;&#xA; - I've tried these items&#xD;&#xA;  - Bacon&#xD;&#xA;  - Cheese&#xD;&#xA;  - Chives&#xD;&#xA;&#xD;&#xA;I've tried these three and of them, bacon seems to be the only one I really care for, but I'm open to other suggestions, even that go in a different direction taste/texture wise&#xD;&#xA;&#xD;&#xA; - I would like to add a bit of texture to these deviled eggs, typically they are just too smooth, so I thought some crunch (or something else) might help kick it up a notch&#xD;&#xA; - I've tried bacon, and unless cooked beyond recognition appears to only add a bit of fat and grease&#xD;&#xA; - Cheese adds a bit more flavor, but doesn't much improve the texture situation&#xD;&#xA;&#xD;&#xA;Ingredients that enhance, flavor, texture would be welcome. Spicy would be good, sweet or sour would also be welcome. I'm not looking for things that would make it tangy. Texture wise, I'd like to add some crunch (that wont break off teeth as would concrete).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29803" PostHistoryTypeId="2" PostId="14185" RevisionGUID="21bdabbd-6d64-4bf1-998f-8b214a2e1f66" CreationDate="2011-04-20T20:35:57.850" UserId="4782" Text="Pour over coffee will be my next venture in the coffee world, and I'm trying to decide between ceramic and plastic. The ceramic devices are much more expensive, and I'm hoping to understand if there is a justification for the extra expense." />
  <row Id="29804" PostHistoryTypeId="1" PostId="14185" RevisionGUID="21bdabbd-6d64-4bf1-998f-8b214a2e1f66" CreationDate="2011-04-20T20:35:57.850" UserId="4782" Text="What material is best for a pour over coffee brewer?" />
  <row Id="29805" PostHistoryTypeId="3" PostId="14185" RevisionGUID="21bdabbd-6d64-4bf1-998f-8b214a2e1f66" CreationDate="2011-04-20T20:35:57.850" UserId="4782" Text="&lt;coffee&gt;" />
  <row Id="29806" PostHistoryTypeId="25" PostId="14184" RevisionGUID="7a5122de-18f0-4a03-847f-89ce51d8860d" CreationDate="2011-04-20T20:48:52.847" Comment="http://twitter.com/#!/StackCooking/status/60807166956814336" />
  <row Id="29807" PostHistoryTypeId="11" PostId="14169" RevisionGUID="0f82b69c-dd10-442d-935e-575d1db57836" CreationDate="2011-04-20T21:24:37.530" UserId="1259" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="29808" PostHistoryTypeId="2" PostId="14186" RevisionGUID="b63994a0-6e50-4cce-a257-fe21f48cd2ae" CreationDate="2011-04-20T21:32:16.770" UserId="1319" Text="There is a good reason why ceramic is more expensive. It is the best choice, because it helps maintain the temperature better than plastic. I pour boiling water through my Hario (with filter) to heat it (and the coffee cup) first. Then I put in the freshly ground coffee, and wait 30 seconds for my water to get to the desired range of 195-205 degrees." />
  <row Id="29809" PostHistoryTypeId="2" PostId="14187" RevisionGUID="8595216c-46f6-43d6-872d-26e6dff9b60a" CreationDate="2011-04-20T21:59:39.950" UserId="266" Text="Ceramic will - if preheated - prevent some cooling of your water, but plastic filter-holders don't have much heat capacity so you don't lose much with them, either.  Plastic filter-holders and paper filters have the advantage of not costing much so you can have one at home, one at work, one anywhere else you want...&#xD;&#xA;&#xD;&#xA;As with most coffee preparation, a good grinder is paramount and getting freshly roasted coffee is also extremely important." />
  <row Id="29810" PostHistoryTypeId="2" PostId="14188" RevisionGUID="51eee246-cd4c-4d78-9212-425c0b38b433" CreationDate="2011-04-20T22:06:37.990" UserId="4873" Text="Flash chilling is very simple.  Just make sure you have a fairly large ice bath (ice and water that is at least 50% ice) and put the meat immediately from the heated bath into the ice bath.  This will rapidly chill the meat prior to refrigeration.  Make sure you leave the meat in the ice bath long enough for it to chill to the center if it's a thick cut or a roast.&#xD;&#xA;&#xD;&#xA;**1 How big should I expect the swings in my home fridge to be with normal usage?**&#xD;&#xA;&#xD;&#xA;The mild swings from opening and closing your refrigerator door a couple times a day aren't going to really make big difference.  Just make sure you don't leave the door open for extended periods of time.&#xD;&#xA;&#xD;&#xA;**2 If I have a second fridge and the door rarely opens, what will the temperature swings be there?**&#xD;&#xA;&#xD;&#xA;There are a lot of things that influence the temperature of a refridgerator besides opening and closing the door. A refrigerator goes through cycles for chilling (and for defrosting) etc where the temperature varies.  Some brands of refridgerators (i.e. Samsung) have separate cooling systems for the freezer and fridge portions so freezer defrost cycles do not cause swings in temperature in the fridge section.&#xD;&#xA;&#xD;&#xA;Also, an empty refrigerator loses a lot more heat than a full refrigerator when the door is open.  Storing plastic bottles of water or cans of soda and beer on empty shelves will actually make the temperature more constant over time since they retain more heat (or &quot;cold&quot;) than air.  Of course, if you turn a fridge into a beer-fridge, chances are that the door is gonna get opened a lot more.&#xD;&#xA;&#xD;&#xA;**3 Since the botulism concern is due to the vacuum, am I correct in thinking that this concern will disappear if I remove the meat from the vacuum to store it? Obviously, this approach would reintroduce all the normal safety concerns with storing cooked meat.**&#xD;&#xA;&#xD;&#xA;Sous-vide cooking should pasteurize the meat if it was cooked long enough and kill most .  Keeping the pastuerized food that is sealed at a controlled temperature is going to preserve it for much longer than breaking open the seal and allowing any pathogens in before keeping it at the same temperature.&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;The most important thing is to follow the established safety charts for cooking times, temperatures, using correct flash chilling and then following the safety charts for storage temperatures and duration as well." />
  <row Id="29811" PostHistoryTypeId="6" PostId="14127" RevisionGUID="9656fe40-31f6-426f-822e-159b9a71da95" CreationDate="2011-04-20T22:42:22.330" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;vegetables&gt;" />
  <row Id="29812" PostHistoryTypeId="6" PostId="14185" RevisionGUID="aeb00a9d-4940-4546-8377-aba9d7f835c5" CreationDate="2011-04-20T22:42:45.933" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;coffee&gt;" />
  <row Id="29813" PostHistoryTypeId="6" PostId="14147" RevisionGUID="4d3f5ced-e93f-4d4b-afd2-d425000dcb67" CreationDate="2011-04-20T22:44:07.383" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;temperature&gt;&lt;refrigerator&gt;" />
  <row Id="29814" PostHistoryTypeId="6" PostId="14174" RevisionGUID="1077d66f-22f9-4783-a2f2-a4dfd3c100c1" CreationDate="2011-04-20T22:44:40.610" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;sous-vide&gt;&lt;botulism&gt;" />
  <row Id="29815" PostHistoryTypeId="6" PostId="14184" RevisionGUID="7fadc1c0-30de-4ec4-8865-cb70706f459b" CreationDate="2011-04-20T22:45:28.723" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;breadmaking&gt;" />
  <row Id="29816" PostHistoryTypeId="6" PostId="4387" RevisionGUID="202f9510-2ddf-40dd-b775-3f83abd85ce4" CreationDate="2011-04-20T22:45:58.910" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;culinary-uses&gt;" />
  <row Id="29817" PostHistoryTypeId="6" PostId="14155" RevisionGUID="e57f45eb-103a-46f3-b88b-3b7835735b83" CreationDate="2011-04-20T22:46:26.367" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;nutrition&gt;&lt;calories&gt;" />
  <row Id="29818" PostHistoryTypeId="6" PostId="14158" RevisionGUID="0e92b351-e166-45c3-b041-e60dc3f13f77" CreationDate="2011-04-20T22:47:54.290" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;dough&gt;&lt;breadmaking&gt;&lt;yeast&gt;&lt;seasonal&gt;" />
  <row Id="29819" PostHistoryTypeId="2" PostId="14189" RevisionGUID="247c74d4-6566-416a-94d8-a4649176c3b6" CreationDate="2011-04-20T23:20:45.150" UserId="452" Text="Chopped pickles would give it a crunchy texture, slightly sour and complex flavor. You could try different varieties of pickle in order to get different flavors with the same crunch -- sweet, half-sour, garlic dill, etc." />
  <row Id="29820" PostHistoryTypeId="2" PostId="14190" RevisionGUID="31e56409-f18e-45cf-b3de-4819868ed2c4" CreationDate="2011-04-20T23:40:17.420" UserId="5798" Text="No, you do not need sodium nitrite, &quot;pink salt,&quot; or saltpeter.  Yes, their primary purpose is not preservation, but to prevent the meat from changing color.  Yes, they do also inhibit bacterial growth, but that is also the purpose of the salt, so if you use enough salt, you don't need them.  Look up recipes to make sure you're using enough salt.  Of course, there's nothing wrong with using the nitrite, if you'd rather get cancer than have to eat gray meat." />
  <row Id="29821" PostHistoryTypeId="2" PostId="14191" RevisionGUID="0d5544ed-55cc-4732-b0d1-19cbd463717e" CreationDate="2011-04-20T23:40:29.743" UserId="5696" Text="Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer planning to cook the scallops this evening and I don't necessarily want to freeze them. How long will they remain fresh in my refrigerator?" />
  <row Id="29822" PostHistoryTypeId="1" PostId="14191" RevisionGUID="0d5544ed-55cc-4732-b0d1-19cbd463717e" CreationDate="2011-04-20T23:40:29.743" UserId="5696" Text="How long will fresh scallops keep in the refrigerator?" />
  <row Id="29823" PostHistoryTypeId="3" PostId="14191" RevisionGUID="0d5544ed-55cc-4732-b0d1-19cbd463717e" CreationDate="2011-04-20T23:40:29.743" UserId="5696" Text="&lt;food-safety&gt;&lt;food-preservation&gt;&lt;refrigerator&gt;&lt;seafood&gt;&lt;scallops&gt;" />
  <row Id="29824" PostHistoryTypeId="2" PostId="14192" RevisionGUID="2bb28e3b-618b-459c-8069-0e93e9c91ec8" CreationDate="2011-04-21T00:05:00.403" UserDisplayName="daniel" Text="No more than 72 hours, *maximum*. You don't know how long they've been out of the water. I would freeze or cook them no later than tomorrow evening." />
  <row Id="29825" PostHistoryTypeId="6" PostId="1159" RevisionGUID="8d8c37bd-64ee-4f20-badf-fd17ea553e21" CreationDate="2011-04-21T01:10:21.547" UserId="41" Comment="edited tags" Text="&lt;food-preservation&gt;&lt;charcuterie&gt;&lt;corned-beef&gt;" />
  <row Id="29826" PostHistoryTypeId="2" PostId="14193" RevisionGUID="bc3e17ca-7afe-4e54-b87a-8c83fedd344d" CreationDate="2011-04-21T01:17:30.743" UserId="5800" Text="Balsamic vinegar in the dressing" />
  <row Id="29827" PostHistoryTypeId="2" PostId="14194" RevisionGUID="99a7ad8a-3184-44c3-ae76-2407ead63f4a" CreationDate="2011-04-21T01:22:08.133" UserId="4777" Text="The most important point is you bought them 'fresh'.&#xD;&#xA;&#xD;&#xA;It is my understanding that scallops have to be flash-frozen within minutes of being caught. Therefore, any scallops you see being sold in an unfrozen state have already started decomposing. &#xD;&#xA;&#xD;&#xA;If you don't eat them immediately they should be used instead for enriching your garden, or perhaps as 'chum' on a fishing expedition.&#xD;&#xA;&#xD;&#xA;Re-freezing  is,  of course, out of the question.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="29828" PostHistoryTypeId="5" PostId="14194" RevisionGUID="957c5705-25d1-4815-9b16-7c77d1a84831" CreationDate="2011-04-21T02:05:21.410" UserId="4777" Comment="added 12 characters in body" Text="The most important point is you bought them 'fresh'.&#xD;&#xA;&#xD;&#xA;It is my understanding that scallops have to be flash-frozen within minutes of being caught. Therefore, any scallops you see being sold in an unfrozen state have already started decomposing. &#xD;&#xA;&#xD;&#xA;If you don't eat them immediately they should be used instead for enriching the soil in your garden, or perhaps as 'chum' on a fishing expedition.&#xD;&#xA;&#xD;&#xA;Re-freezing  is,  of course, out of the question.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="29829" PostHistoryTypeId="25" PostId="14191" RevisionGUID="93fd483b-1781-4d34-89b9-66aaad8287f0" CreationDate="2011-04-21T02:48:52.790" Comment="http://twitter.com/#!/StackCooking/status/60897763134681088" />
  <row Id="29830" PostHistoryTypeId="2" PostId="14195" RevisionGUID="08df1d42-1306-44fc-90ea-f5399c99d6c8" CreationDate="2011-04-21T03:17:01.203" UserId="5800" Text="The texture reminds me of two things - Italian &quot;cakes&quot; sold in the UK &quot;German&quot; supermarkets at Christmas (which are the colour in the photo), and the Lardy Cake that is made in Buckinghamshire (I mention that because you wanted to know about using lard).&#xD;&#xA;&#xD;&#xA;The stringing in the Italian cakes seem to show that they are allowed to &quot;rise into shape&quot; - I am wondering if the key to the process is using two lots of dough, one of which is proved less than the other. Make a parcel of one inside the other?&#xD;&#xA;" />
  <row Id="29831" PostHistoryTypeId="5" PostId="14194" RevisionGUID="4f967233-0515-4d65-90f0-b2aa187cee45" CreationDate="2011-04-21T03:30:31.743" UserId="4777" Comment="added 57 characters in body; added 9 characters in body" Text="The most important point is you bought them 'fresh'.&#xD;&#xA;&#xD;&#xA;It is my understanding that scallops have to be flash-frozen within minutes of being caught, (probably somewhere like in the middle of the Bay of Biscay.) &#xD;&#xA;&#xD;&#xA;Therefore, any scallops you see being sold in an unfrozen state have already started decomposing. &#xD;&#xA;&#xD;&#xA;If you don't eat them immediately they should be used instead for enriching the soil in your garden, or perhaps as 'chum' on a fishing expedition.&#xD;&#xA;&#xD;&#xA;Re-freezing  is,  of course, out of the question.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="29832" PostHistoryTypeId="2" PostId="14196" RevisionGUID="f32c6722-8634-4918-8a47-b3e3da302832" CreationDate="2011-04-21T03:34:10.337" UserId="5800" Text="I've had it in Italy as a child - I was actually told it was beef so that I wouldn't ask questions. The big differences are that it is leaner than beef, and has a coarser texture." />
  <row Id="29833" PostHistoryTypeId="2" PostId="14197" RevisionGUID="26363555-ef4c-4172-b1c3-41dbb92e9ee7" CreationDate="2011-04-21T04:18:20.473" UserId="611" Text="While these are generally my tips for egg salad, there's no reason they won't work with deviled eggs as well.&#xD;&#xA;&#xD;&#xA; - Worcestershire sauce. A few drops of this will do wonders for the flavour complexity. My key for this is about 5-6 drops per tablespoon of mayonnaise, but it's really a matter of taste.&#xD;&#xA; - Celery stalk. If you finely chop some celery into the mixture, it will add crunch, and a nice touch to the flavour mix as well.&#xD;&#xA; - Less mayonnaise. A lot of times, the main issue with these things is that there is too much mayo. This makes the texture too smooth, and hides the more complex flavours. Start with less mayo in the mixture, and you can always add more if you want to.&#xD;&#xA; - Use good mustard. If you're using a recipe tht requires mustard, use good mustard. I only finally got this a few weeks ago myself, and I've been making egg salad and deviled eggs for fifteen years. Using good mustard (as opposed to normal quality supermarket stuff) opens up a whole new world of flavour in something you think is mundane.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29834" PostHistoryTypeId="25" PostId="14174" RevisionGUID="f4ad49d7-f042-4e77-9d16-e15f65187923" CreationDate="2011-04-21T05:48:52.817" Comment="http://twitter.com/#!/StackCooking/status/60943062267990017" />
  <row Id="29835" PostHistoryTypeId="25" PostId="14185" RevisionGUID="8c163431-e00d-4dc3-9498-2f8fcdb76407" CreationDate="2011-04-21T08:48:52.607" Comment="http://twitter.com/#!/StackCooking/status/60988360361123840" />
  <row Id="29836" PostHistoryTypeId="2" PostId="14198" RevisionGUID="28bdf39e-ea5a-4436-8c29-808585d73817" CreationDate="2011-04-21T09:22:54.313" UserId="5806" Text="How do you cook a piece of chicken perfectly?  I mean on a stove, not in an oven.  Is it better to cook it dry and add the sauce or cook it in the sauce?" />
  <row Id="29837" PostHistoryTypeId="1" PostId="14198" RevisionGUID="28bdf39e-ea5a-4436-8c29-808585d73817" CreationDate="2011-04-21T09:22:54.313" UserId="5806" Text="How do you cook a piece of chicken perfectly?" />
  <row Id="29838" PostHistoryTypeId="3" PostId="14198" RevisionGUID="28bdf39e-ea5a-4436-8c29-808585d73817" CreationDate="2011-04-21T09:22:54.313" UserId="5806" Text="&lt;chicken&gt;&lt;meat&gt;&lt;frying&gt;&lt;poultry&gt;" />
  <row Id="29839" PostHistoryTypeId="2" PostId="14199" RevisionGUID="92bddb0d-ad9f-44ee-aede-4744d4cf5336" CreationDate="2011-04-21T10:38:10.130" UserId="5703" Text="You need to keep checking the meat to find out if it's cooked through. If you cook it for too long it will be very dry. If you cook it dry it won't help to have sauce on it, it will still be dry. &#xD;&#xA;&#xD;&#xA;If I am unsure if my chicken is cooked through I cut the largest/thickest piece in the middle and check if it's pink/raw on the inside. You can serve the one you have checked for yourself and that way it won't look bad on someone's plate. " />
  <row Id="29840" PostHistoryTypeId="2" PostId="14200" RevisionGUID="6b3f519e-101f-4e9a-a68b-16da3eac9f55" CreationDate="2011-04-21T11:42:52.057" UserId="876" Text="I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. &#xD;&#xA;&#xD;&#xA;Like in the definition on this site [epicurious][1]&#xD;&#xA;&#xD;&#xA;&gt; mousseline&#xD;&#xA;[moos-LEEN]&#xD;&#xA;1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So what's the 'orthodox' way of making mousseline sauce?&#xD;&#xA;&#xD;&#xA;And what difference would it make to use the whites instead of the yolks?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I guess, I will have to try it one of these days, but was wondering about.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/tools/fooddictionary/entry/?id=3574" />
  <row Id="29841" PostHistoryTypeId="1" PostId="14200" RevisionGUID="6b3f519e-101f-4e9a-a68b-16da3eac9f55" CreationDate="2011-04-21T11:42:52.057" UserId="876" Text="Mousseline sauce, use the white or the yolk of the egg?" />
  <row Id="29842" PostHistoryTypeId="3" PostId="14200" RevisionGUID="6b3f519e-101f-4e9a-a68b-16da3eac9f55" CreationDate="2011-04-21T11:42:52.057" UserId="876" Text="&lt;sauce&gt;" />
  <row Id="29843" PostHistoryTypeId="25" PostId="14198" RevisionGUID="7c4dbe30-ec47-4fc0-bd76-3dc719b9b2ed" CreationDate="2011-04-21T11:48:52.780" Comment="http://twitter.com/#!/StackCooking/status/61033658559107072" />
  <row Id="29844" PostHistoryTypeId="2" PostId="14201" RevisionGUID="d3d827d8-fb3a-42ec-a871-c739e5ad2099" CreationDate="2011-04-21T12:00:49.530" UserId="876" Text="If you look at the higher quality Chinese and Japanese teas you will not (rarely) find them in bags.&#xD;&#xA;&#xD;&#xA;For those teas it's important to have nice full leaves that have space to infuse properly, if the leaves are too packed the tasting experience will not be the same.&#xD;&#xA;&#xD;&#xA;So yes, higher quality leaves will more probably be sold as loose leaves, but that doesn't mean that all loose leaves are of higher quality.&#xD;&#xA;&#xD;&#xA;If you are talking about Lipton, Twinnings and other big brands, well then it's probably the same leaves in a different packaging. If you are talking about for example [Longjing][1] then it's loose leaves you want. For Puerh teas you would go for a [tea cake][2]&#xD;&#xA;&#xD;&#xA;On wikipedia [tea page][3] there is a good section about tea bags which I quote:&#xD;&#xA;&#xD;&#xA;&gt; The use of tea bags is easy and convenient, making tea bags popular for many people today. However, the tea used in tea bags has an industry name—it is called fannings or &quot;dust&quot; and is the waste product produced from the sorting of higher quality loose leaf tea, although this certainly is not true for all brands of tea, especially in the case of many specialty, high quality teas now available in bag form.[citation needed] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Longjing_tea&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/File:Haiwan_bingcha.jpg&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Tea" />
  <row Id="29845" PostHistoryTypeId="2" PostId="14202" RevisionGUID="33563b1e-948e-4704-a073-6d01cad1b625" CreationDate="2011-04-21T12:37:08.793" UserId="3630" Text="It ***should**** be made (classically) with egg whites.  It is supposed to be a light hollandaise based sauce.  Obviously the white is lighter. All the fat from in the mousseline should come from the butter, not yolk." />
  <row Id="29846" PostHistoryTypeId="6" PostId="14200" RevisionGUID="21c292f7-c2d0-4a88-b90f-30097236e786" CreationDate="2011-04-21T13:26:12.873" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;cream&gt;" />
  <row Id="29847" PostHistoryTypeId="2" PostId="14203" RevisionGUID="d74d0f0b-1082-4f44-a15e-b7c786fcb4ff" CreationDate="2011-04-21T13:31:34.260" UserId="5267" Text="You may want to consider glass. I am a big fan of the [Chemex coffeemakers][1]. The integrated design is also a plus in my book.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Not sure about its heat retention capability but I find that pouring water that is just short of boiling produces the best aroma.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chemexcoffeemaker.com/Coffeemakers.htm&#xD;&#xA;  [2]: http://i.stack.imgur.com/7GRMd.jpg" />
  <row Id="29848" PostHistoryTypeId="2" PostId="14204" RevisionGUID="1653c801-1f92-414f-a1d1-6e9312560bb0" CreationDate="2011-04-21T14:16:10.900" UserId="5600" Text="Back in the late '90s, biologist [Joe Staton][1] did a comparative study of the tastes of different animals for the [Annals of Improbable Research][2].  His hypothesis was that the relatedness of tastes of animals is correlated to their evolutionary ancestry.  You can read his article [here][3].  Looking at the phylogenic tree at the bottom of the article, horse meat has the general flavor of beef and is most closely related to venison and American buffalo.  In my experience, horse meat is like a cross between venison and beef.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.biol.sc.edu/~coull_lab/staton/joebio.html&#xD;&#xA;  [2]: http://improbable.com/&#xD;&#xA;  [3]: http://improbable.com/airchives/paperair/volume4/v4i4/chicken.htm" />
  <row Id="29849" PostHistoryTypeId="2" PostId="14205" RevisionGUID="fb687d30-4e69-48c9-86e1-ee772f7827c5" CreationDate="2011-04-21T14:40:04.650" UserId="15" Text="Pushing beyond mustard into the realm of horseradish and dry wasabi would really enhanced you pickled options ; perhaps even to the point of making pickled Ginger an option? I hope I didn't just give someone nightmares for the next week." />
  <row Id="29852" PostHistoryTypeId="25" PostId="14200" RevisionGUID="bd4fcbe0-4e9b-45e8-bab0-4b4e7a3da527" CreationDate="2011-04-21T14:48:53.150" Comment="http://twitter.com/#!/StackCooking/status/61078958862643200" />
  <row Id="29853" PostHistoryTypeId="2" PostId="14207" RevisionGUID="3ea9a8fe-167b-4958-bb29-0eb4e4e847ab" CreationDate="2011-04-21T15:05:33.077" UserId="3413" Text="Unlike chocolate, the taste of roasted coffee beans degrades quickly; typically a week after roasting one can start to notice a decline in quality. Good vacuum packaging helps, but has its limits.&#xD;&#xA;&#xD;&#xA;The coffee bean is also low in fats so I imagine there must be lots of checmical doctoring to get a good smooth texture.&#xD;&#xA;&#xD;&#xA;So, while a &quot;coffee bar&quot; might be physically possible I don't think it would have a very good quality to it for someone who enjoys good coffee. I'd love to be proved wrong because it's an interesting concept (spoken as one who's enjoyed crunching a bean or few straight out of the roaster)." />
  <row Id="29854" PostHistoryTypeId="2" PostId="14208" RevisionGUID="105f3e04-783f-47d9-8ec4-358409144793" CreationDate="2011-04-21T15:26:18.463" UserId="197" Text="Crispy onion salad topping, or chopped bits of raw onion?" />
  <row Id="29855" PostHistoryTypeId="2" PostId="14209" RevisionGUID="4a5ba927-7a41-4897-b67b-e0fbb25c6829" CreationDate="2011-04-21T15:30:03.160" UserId="15" Text="I don't know if this precisely counts, however I did find one that isn't a coffee flavored chocolate bar but rather a [coffee bar bound by cocoa butter][1].&#xD;&#xA;&#xD;&#xA;&gt; To capture the rich, authentic coffee flavor, we then quickly blend the freshly roasted coffee with the highest quality all natural ingredients....creamy whole milk, sugar, and the purest cocoa butter. &#xD;&#xA;&#xD;&#xA;&gt;Next we mill the whole mixture until it is fine enough to release all that wonderful coffee flavor and deliver a silky smooth liquid concoction. This warm aromatic liquid is then formed into bars and allowed to cool&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.acapellafoods.com/coffeebars.htm" />
  <row Id="29856" PostHistoryTypeId="2" PostId="14210" RevisionGUID="6ffbf289-d3f2-4ab8-ae53-ac70b7ed13a9" CreationDate="2011-04-21T15:46:11.143" UserId="4489" Text="It sounds like what you're looking for is chicken that is cooked to a precise temperature (e.g., 165° F), without being under-cooked or over-cooked.&#xD;&#xA;&#xD;&#xA;There are, of course, a few difficulties with doing this. Let's assume you're cooking a whole boneless skinless chicken breast. By the time you've gotten the center to 165°, the rest of the chicken can easily be far overdone. Then, after taking the chicken off the heat, the temperature in the center will continue to rise as the heat from the outer &quot;layers&quot; works its way in.&#xD;&#xA;&#xD;&#xA;Using a &quot;low and slow&quot; approach will mitigate both of these problems. Simply cooking over a lower flame will allow the heat to get to the inside before the outside is overcooked, and by not having the outside overcooked, you won't have as much residual heat. In essence, this just means turning the heat down and letting it cook longer.&#xD;&#xA;&#xD;&#xA;You had mentioned using a sauce. Purely from a perspective of being evenly done, a sauce could be of benefit, as it will conduct the heat to all parts of the meat that it is touching. This could be particularly useful if you're using a particularly low heat.&#xD;&#xA;&#xD;&#xA;This is the essence of the &quot;sous vide&quot; approach, in which the meat is sealed in a plastic bag and submerged in water that is hot, but much cooler than a cooking surface. The water conducts the heat, while the plastic does not allow the flavor to leach out into the water.&#xD;&#xA;&#xD;&#xA;TL;DR: turn down the heat" />
  <row Id="29857" PostHistoryTypeId="5" PostId="14204" RevisionGUID="4b88fb97-b1fa-4d44-9ce1-b841ec30ba64" CreationDate="2011-04-21T16:50:29.140" UserId="5600" Comment="added 101 characters in body; added 15 characters in body" Text="Back in the late '90s, biologist [Joe Staton][1] did a comparative study of the tastes of different animals for the [Annals of Improbable Research][2].  His hypothesis was that the relatedness of tastes of animals is correlated to their evolutionary ancestry.  You can read an abridged version of his article [here][3].  Looking at the phylogenic tree at the bottom of the article, horse meat has the general flavor of beef and is most closely related to deer (venison) and American buffalo (bison).  In my experience, horse meat is like a cross between venison and beef.&#xD;&#xA;&#xD;&#xA;**Edit**: In case anyone was wondering, human apparently tastes like pork.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.biol.sc.edu/~coull_lab/staton/joebio.html&#xD;&#xA;  [2]: http://improbable.com/&#xD;&#xA;  [3]: http://improbable.com/airchives/paperair/volume4/v4i4/chicken.htm" />
  <row Id="29858" PostHistoryTypeId="2" PostId="14211" RevisionGUID="c29bff17-a35e-44b4-8626-3dc22342fa67" CreationDate="2011-04-21T16:51:43.667" UserId="5272" Text="Here is how I used to cook chicken before I was forcefully turned to vegetarianism by my wife. I normally cook Indian dishes, so I used to **fry** chicken with dry gravy before I added sauce or added tomato puree for making curry or thick or liquid gravy. I used to cook on medium heat, and made sure the chicken is tender before I added puree or water or cream depending on the dish. My fiend taught me this. The only precaution you need to take is you don't stir the chicken too much." />
  <row Id="29859" PostHistoryTypeId="5" PostId="14197" RevisionGUID="ed707e22-d76d-46bb-a477-576d22586a39" CreationDate="2011-04-21T16:53:59.407" UserId="611" Comment="added 1 characters in body" Text="While these are generally my tips for egg salad, there's no reason they won't work with deviled eggs as well.&#xD;&#xA;&#xD;&#xA; - Worcestershire sauce. A few drops of this will do wonders for the flavour complexity. My key for this is about 5-6 drops per tablespoon of mayonnaise, but it's really a matter of taste.&#xD;&#xA; - Celery stalk. If you finely chop some celery into the mixture, it will add crunch, and a nice touch to the flavour mix as well.&#xD;&#xA; - Less mayonnaise. A lot of times, the main issue with these things is that there is too much mayo. This makes the texture too smooth, and hides the more complex flavours. Start with less mayo in the mixture, and you can always add more if you want to.&#xD;&#xA; - Use good mustard. If you're using a recipe that requires mustard, use good mustard. I only finally got this a few weeks ago myself, and I've been making egg salad and deviled eggs for fifteen years. Using good mustard (as opposed to normal quality supermarket stuff) opens up a whole new world of flavour in something you think is mundane.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29860" PostHistoryTypeId="2" PostId="14212" RevisionGUID="14aca574-95da-4965-b881-8e1ee79e8171" CreationDate="2011-04-21T17:03:07.357" UserId="5272" Text="Tea bags are just for convenience. I am an Indian and we normally add tea leaves in boiling water and sugar. My wife relishes green tea and she purchases Twinings and the tea in tea bags is powdered or in fact dust. I would avoid tea bags as much as I can, reason until and unless I brew the tea properly in boiling water I do not find the taste and aroma to the mark." />
  <row Id="29861" PostHistoryTypeId="2" PostId="14213" RevisionGUID="0d3783d3-2a47-4245-b6e4-fc7e67adf189" CreationDate="2011-04-21T17:10:41.900" UserId="5509" Text="Like mfg said, most brats are precooked in the US.  &#xD;&#xA;&#xD;&#xA;When I make beer brats, I actually use the oven. (I do not have a grill) Take a roasting pan and place the brats in the pan, then pour one bottle of beer into the pan.  I would suggest a lighter beer or even spiked apple cider (I discovered the apple cider worked well after someone left a few bottles at my apt). For brands, I would suggest Radeberger or Brooklyn Lager.&#xD;&#xA;&#xD;&#xA;Make sure you slice or poke some forkholes in the brat so that the beer can sink in.  &#xD;&#xA;&#xD;&#xA;Then cover pan with tin foil and cook at 375 for 20 minutes.  After the 20 minutes, take off the tin foil and spoon any leftover beer over the brats and let them cook for another 5-10 to get a little crispy.&#xD;&#xA;&#xD;&#xA;Then grab some sauerkraut and a bun and enjoy!" />
  <row Id="29862" PostHistoryTypeId="6" PostId="1291" RevisionGUID="837c0258-1cd8-4652-9e0a-29c7524c9dbc" CreationDate="2011-04-21T17:10:52.587" UserId="3" Comment="edited tags" Text="&lt;substitutions&gt;&lt;tahini&gt;&lt;hummus&gt;" />
  <row Id="29863" PostHistoryTypeId="2" PostId="14214" RevisionGUID="be06a07b-fb5d-4dfe-baa2-b1bae1c5340a" CreationDate="2011-04-21T17:14:54.437" UserId="5815" Text="Will using egg whites instead of whole eggs have an effect on the finish product when baking?" />
  <row Id="29864" PostHistoryTypeId="1" PostId="14214" RevisionGUID="be06a07b-fb5d-4dfe-baa2-b1bae1c5340a" CreationDate="2011-04-21T17:14:54.437" UserId="5815" Text="Can you substitute whole eggs for egg whites in baking?" />
  <row Id="29865" PostHistoryTypeId="3" PostId="14214" RevisionGUID="be06a07b-fb5d-4dfe-baa2-b1bae1c5340a" CreationDate="2011-04-21T17:14:54.437" UserId="5815" Text="&lt;baking&gt;&lt;egg-whites&gt;" />
  <row Id="29866" PostHistoryTypeId="2" PostId="14215" RevisionGUID="d1b80744-b853-4421-b2a7-d08896eceff5" CreationDate="2011-04-21T17:17:00.303" UserId="5509" Text="&#xD;&#xA;I would suggest anything that you can grab easily and is not difficult to eat.  You are going to have to get dirty cracking the lobster, so why not get some corn kernels on your face? Growing up in New England our lobster dinner included sweet corn on the cob and cornbread.  (The butter can be used on all of it!)&#xD;&#xA;&#xD;&#xA;Also, if you want some greens, maybe some steamed broccoli? &#xD;&#xA;&#xD;&#xA;In terms of flavors, are you going to just do a salted water boil or maybe add some old bay?  you can even add bay leaves to the water.  If you are adding flavors to the lobster while boiling, think of how those would go with the sides." />
  <row Id="29867" PostHistoryTypeId="2" PostId="14216" RevisionGUID="0ab2ca9e-d07d-42db-bd83-0f4da9e79b86" CreationDate="2011-04-21T17:23:37.327" UserId="5602" Text="It will definitely make a difference. Yolks contain various things like fats and emulsifiers that affect the flavor and texture of baked goods. &#xD;&#xA;&#xD;&#xA;If you want more details, then tell us what you're baking." />
  <row Id="29869" PostHistoryTypeId="2" PostId="14217" RevisionGUID="a19614d8-f5b8-4355-aafb-4bb59597189e" CreationDate="2011-04-21T17:35:36.107" UserId="4888" Text="My mom and I love to bake chocolate chip cookies together and this is an issue we run into every time- how many chips are too many? &#xD;&#xA;&#xD;&#xA;I like to pour in about half of a standard bag of Nestle morsels and spoon out my cookies, while my mom waits until I'm done, then adds the other half a bag of morsels to the other half of the dough, then adds pecans or walnuts and spoons out her batch.&#xD;&#xA;&#xD;&#xA;Its all about personal preference and the likes and dislikes of your audience :)" />
  <row Id="29870" PostHistoryTypeId="2" PostId="14218" RevisionGUID="718a5fcd-4fb3-458c-b98a-0b4f49cdd8ee" CreationDate="2011-04-21T17:37:12.640" UserId="236" Text="A friend insists that the &quot;chocolate&quot; is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut frosting). Is this correct?" />
  <row Id="29871" PostHistoryTypeId="1" PostId="14218" RevisionGUID="718a5fcd-4fb3-458c-b98a-0b4f49cdd8ee" CreationDate="2011-04-21T17:37:12.640" UserId="236" Text="Does the &quot;German&quot; in &quot;German chocolate cake&quot; refer to the chocolate or the cake?" />
  <row Id="29872" PostHistoryTypeId="3" PostId="14218" RevisionGUID="718a5fcd-4fb3-458c-b98a-0b4f49cdd8ee" CreationDate="2011-04-21T17:37:12.640" UserId="236" Text="&lt;chocolate&gt;&lt;cake&gt;" />
  <row Id="29873" PostHistoryTypeId="2" PostId="14219" RevisionGUID="6a3b8a9d-7ddc-4abc-b298-104791c9e125" CreationDate="2011-04-21T17:42:39.437" UserId="3113" Text="We often have strudel for a vegetarian lunch option. Today's strudel was Ratatouille Strudel. What is strudel and what are the nutritional facts?" />
  <row Id="29874" PostHistoryTypeId="1" PostId="14219" RevisionGUID="6a3b8a9d-7ddc-4abc-b298-104791c9e125" CreationDate="2011-04-21T17:42:39.437" UserId="3113" Text="Ratatouille Strudel" />
  <row Id="29875" PostHistoryTypeId="3" PostId="14219" RevisionGUID="6a3b8a9d-7ddc-4abc-b298-104791c9e125" CreationDate="2011-04-21T17:42:39.437" UserId="3113" Text="&lt;vegetarian&gt;&lt;german-cuisine&gt;" />
  <row Id="29876" PostHistoryTypeId="2" PostId="14220" RevisionGUID="d756295b-da62-4a42-9cad-730a8d048583" CreationDate="2011-04-21T17:46:34.363" UserId="4131" Text="toilet bowl cleaner and an SOS pad will take everything off." />
  <row Id="29877" PostHistoryTypeId="2" PostId="14221" RevisionGUID="42a8efb2-ac57-475c-9e05-56a618f609ce" CreationDate="2011-04-21T17:47:30.540" UserId="3113" Text="I believe the &quot;German&quot; refers to the last name of the inventor of a type of sweetened chocolate. This chocolate developed by Baker's was first used in the original recipe of &quot;German's Chocolate Cake&quot;." />
  <row Id="29878" PostHistoryTypeId="25" PostId="14218" RevisionGUID="232cfb8e-bd46-41c1-bd89-de73c5f49309" CreationDate="2011-04-21T17:48:53.690" Comment="http://twitter.com/#!/StackCooking/status/61124260290236417" />
  <row Id="29879" PostHistoryTypeId="2" PostId="14222" RevisionGUID="fbc6a135-a294-4e4d-98fb-ed67474bdce6" CreationDate="2011-04-21T17:54:51.487" UserId="5817" Text="A Baker's (now owned by kraft foods) employee named Sam German developed a chocolate recipe that was sweeter than semi-sweet chocolate, as well as containing a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker's honored Sam by naming the chocolate that he created Baker's German's Chocolate. &#xD;&#xA;&#xD;&#xA;In 1957 the recipe was published in a Dallas newspaper, although nobody is sure exactly when the recipe was originally created. Generally Foods - who had bought the brand - noticed that alot of people liked the recipe and started a PR campaign for German's Chocolate using the recipe. They started sending it to newspapers all over - and people liked it. At some point the &quot;'s&quot; got dropped from the name, introducing all of the confuse we have about the origin of the cake today.&#xD;&#xA;&#xD;&#xA;References:  &#xD;&#xA;http://en.wikipedia.org/wiki/German_chocolate_cake  &#xD;&#xA;http://en.wikipedia.org/wiki/Walter_Baker_%26_Company &#xD;&#xA;http://www.joyofbaking.com/GermanChocolate.html" />
  <row Id="29880" PostHistoryTypeId="2" PostId="14223" RevisionGUID="74d9e0bb-e69a-43bf-93f7-b04f3d948f38" CreationDate="2011-04-21T17:56:01.060" UserId="4638" Text="The argument is bogus. a) There has been imported coconut in Germany for a very long time. (Probably since before Willhelm I grounded the second reich). It's the pecans which you won't find in any German recipe. b) There are palms in Germany. (Yes, outside. No, no commercial plantages). c) [Wikipedia][1] says the cake wasn't named for Germany, but for the American guy who invented it. &#xD;&#xA;&#xD;&#xA;I am not a native speaker of English, but in the configuration adjective - adjective/noun - noun, I'd say that it is more natural for the first two words to define the third. So it wasn't even Mr German's chocolate, it was his cake. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/German_chocolate_cake" />
  <row Id="29884" PostHistoryTypeId="2" PostId="14225" RevisionGUID="d45e5282-692e-439b-8e27-1752ec9d1e92" CreationDate="2011-04-21T18:03:29.793" UserId="941" Text="A strudel is a type of German pastry where a filling (usually sweet, but can be savory) is wrapped in (puff) pastry. Nutritional facts greatly depend on the type of filling and the type of pastry used. [This recipe][1] has the breakdown for a version of ratatouille strudel, but your strudel might have different values.   &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.food.com/recipe/ratatouille-savoury-strudel-90737" />
  <row Id="29885" PostHistoryTypeId="2" PostId="14226" RevisionGUID="fe9cff4f-5d86-485a-8729-55eb16e6f2c0" CreationDate="2011-04-21T18:12:48.823" UserId="3113" Text="Depending on the size of the cupcake tin you may have to increase or decrease the cooking times and temperature. My favorite &quot;brownie disguised as a cupcake&quot; recipe is from Paula Deen - http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-brownie-cupcakes-recipe/index.html" />
  <row Id="29886" PostHistoryTypeId="2" PostId="14227" RevisionGUID="2f930964-a0ad-4376-b481-1d72ffbf6d1e" CreationDate="2011-04-21T18:13:34.360" UserId="4638" Text="Strudel isn't a single dish, it is a family of dishes. &#xD;&#xA;&#xD;&#xA;I think that the origin is actually from the Otoman empire, the Austrohungarians appropriated the dish when they shared a border (but don't have a source handy). It is still very popular on the Balkans. (Older fiction translations there don't say anything about &quot;meat pies&quot;, they always talk of &quot;meat strudels&quot;). &#xD;&#xA;&#xD;&#xA;A strudel is defined by its dough. It is like laminated pastry without the laminating. The dough is made from a very simple recipe, often only just flour and water. It has no leavening at all. It is rolled out like pizza dough, but much longer, until the whole sheet is transparent (maybe 1/3 mm thick). You may hear that this is phylo dough, but in the West, I've only seen phylo sheets which were thicker than that, and they were dried. &#xD;&#xA;&#xD;&#xA;The sheet is then filled with anything you want to have in it. In Germany, sweet kinds made with apple or cherries are most popular. On the Balkans, you have the sweet ones too, but it is more popular with pumpkin, almost never cherry. There are also savoury kinds there, especially with spinach or with a mixture of eggs and feta. But as you see with your Ratatouille, you can put practically any filling in it. &#xD;&#xA;&#xD;&#xA;A thickish strip of filling is put on the sheet of dough, and it is rolled like a very large crepe (a sheet can reach 80 cm in diameter). The filled dough sheets can be laid in a rectangular pan parallel to each other, but it is more traditional to form a spiral from the first one and place it in the middle of a round pan, then add to the spiral with the second one, etc. Therefore the word &quot;strudel&quot;, which means &quot;maelstrom&quot;. It is baked, and it is cut along the radii of the spiral for serving. &#xD;&#xA;&#xD;&#xA;I can't give you any nutritional information on strudel, because there isn't that much dough in it. The majority of calories will come from the filling, and I have no idea what was in yours. It won't be possible to define it even for the ratatouille itself, because there are lots of variations for that, too. " />
  <row Id="29887" PostHistoryTypeId="2" PostId="14228" RevisionGUID="49b3fbf8-acfd-4ac0-8bc0-0ae5c28ce527" CreationDate="2011-04-21T18:26:21.770" UserId="5815" Text="We're they orginally made from real dogs?" />
  <row Id="29888" PostHistoryTypeId="1" PostId="14228" RevisionGUID="49b3fbf8-acfd-4ac0-8bc0-0ae5c28ce527" CreationDate="2011-04-21T18:26:21.770" UserId="5815" Text="Where did hot dogs get there name?" />
  <row Id="29889" PostHistoryTypeId="3" PostId="14228" RevisionGUID="49b3fbf8-acfd-4ac0-8bc0-0ae5c28ce527" CreationDate="2011-04-21T18:26:21.770" UserId="5815" Text="&lt;meat&gt;" />
  <row Id="29890" PostHistoryTypeId="2" PostId="14229" RevisionGUID="422f0584-de07-47f9-aa5d-c5bd9d9aa274" CreationDate="2011-04-21T18:27:31.067" UserId="5818" Text="boil it with some soulful seasoning, garlic powder, and butter seasoning and water. then put it on the grill and eat it. BOOYAH!" />
  <row Id="29891" PostHistoryTypeId="5" PostId="14228" RevisionGUID="6367e9cc-ebf3-414b-82a7-6d4f97a3e5bf" CreationDate="2011-04-21T18:28:52.580" UserId="86" Comment="spelling" Text="Were they orginally made from real dogs?" />
  <row Id="29892" PostHistoryTypeId="4" PostId="14228" RevisionGUID="6367e9cc-ebf3-414b-82a7-6d4f97a3e5bf" CreationDate="2011-04-21T18:28:52.580" UserId="86" Comment="spelling" Text="Where did hot dogs get their name?" />
  <row Id="29893" PostHistoryTypeId="6" PostId="14228" RevisionGUID="6367e9cc-ebf3-414b-82a7-6d4f97a3e5bf" CreationDate="2011-04-21T18:28:52.580" UserId="86" Comment="spelling" Text="&lt;meat&gt;&lt;sausages&gt;&lt;history&gt;" />
  <row Id="29894" PostHistoryTypeId="2" PostId="14230" RevisionGUID="3b018484-f074-4cc6-970e-782f8041fbea" CreationDate="2011-04-21T18:29:39.477" UserId="5819" Text="The people of Vienna (Wien), Austria point to the term &quot;wiener&quot; to prove their claim as the birthplace of the hot dog. It is said that the master sausage maker who made the first wiener got his early training in Frankfurt, Germany. He called his sausage the &quot;wiener-frankfurter.&quot; But it was generally known as &quot;wienerwurst.&quot; The wiener comes from Wien (the German name of Vienna) and wurst means sausage in German.&#xD;&#xA;" />
  <row Id="29895" PostHistoryTypeId="2" PostId="14231" RevisionGUID="d5842109-7557-472a-832a-ceb0ec9e9e02" CreationDate="2011-04-21T18:32:48.943" UserId="4888" Text="The term &quot;dog&quot; has been used as a synonym for sausage since 1884 and accusations that sausage makers used dog meat to at least 1845.&#xD;&#xA;&#xD;&#xA;According to a myth, the use of the complete phrase &quot;hot dog&quot; in reference to sausage was coined by a newspaper cartoonist in 1900, but there were several earlier references, but no specifics on the origination of the phrase." />
  <row Id="29897" PostHistoryTypeId="5" PostId="14227" RevisionGUID="579a0f36-7217-444a-a85e-94ec710934c0" CreationDate="2011-04-21T18:36:03.070" UserId="4638" Comment="added a picture" Text="Strudel isn't a single dish, it is a family of dishes. &#xD;&#xA;&#xD;&#xA;I think that the origin is actually from the Otoman empire, the Austrohungarians appropriated the dish when they shared a border (but don't have a source handy). It is still very popular on the Balkans. (Older fiction translations there don't say anything about &quot;meat pies&quot;, they always talk of &quot;meat strudels&quot;). &#xD;&#xA;&#xD;&#xA;A strudel is defined by its dough. It is like laminated pastry without the laminating. The dough is made from a very simple recipe, often only just flour and water. It has no leavening at all. It is rolled out like pizza dough, but much longer, until the whole sheet is transparent (maybe 1/3 mm thick). You may hear that this is phylo dough, but in the West, I've only seen phylo sheets which were thicker than that, and they were dried. &#xD;&#xA;&#xD;&#xA;The sheet is then filled with anything you want to have in it. In Germany, sweet kinds made with apple or cherries are most popular. On the Balkans, you have the sweet ones too, but it is more popular with pumpkin, almost never cherry. There are also savoury kinds there, especially with spinach or with a mixture of eggs and feta. But as you see with your Ratatouille, you can put practically any filling in it. &#xD;&#xA;&#xD;&#xA;A thickish strip of filling is put on the sheet of dough, and it is rolled like a very large crepe (a sheet can reach 80 cm in diameter). The filled dough sheets can be laid in a rectangular pan parallel to each other, but it is more traditional to form a spiral from the first one and place it in the middle of a round pan, then add to the spiral with the second one, etc. Therefore the word &quot;strudel&quot;, which means &quot;maelstrom&quot;. It is baked, and it is cut along the radii of the spiral for serving. &#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;I can't give you any nutritional information on strudel, because there isn't that much dough in it. The majority of calories will come from the filling, and I have no idea what was in yours. It won't be possible to define it even for the ratatouille itself, because there are lots of variations for that, too. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/SxCu1.jpg" />
  <row Id="29898" PostHistoryTypeId="2" PostId="14233" RevisionGUID="fa34ccea-8296-4941-9cfc-0adca2ab9170" CreationDate="2011-04-21T18:47:32.410" UserId="236" Text="I, like most people, prefer fish to be cooked correctly. For salmon, this means soft and velvety (but warm) in the center -- what I would characterize as medium rare.&#xD;&#xA;&#xD;&#xA;I consistently overcook for two reasons: one, fear of bad stuff and two, because I am guessing. What are good rules of thumb for telling when it's medium rare?" />
  <row Id="29899" PostHistoryTypeId="1" PostId="14233" RevisionGUID="fa34ccea-8296-4941-9cfc-0adca2ab9170" CreationDate="2011-04-21T18:47:32.410" UserId="236" Text="How to determine the &quot;doneness&quot; of salmon?" />
  <row Id="29900" PostHistoryTypeId="3" PostId="14233" RevisionGUID="fa34ccea-8296-4941-9cfc-0adca2ab9170" CreationDate="2011-04-21T18:47:32.410" UserId="236" Text="&lt;salmon&gt;" />
  <row Id="29901" PostHistoryTypeId="2" PostId="14234" RevisionGUID="5442bfc2-ad45-40be-a73e-4f85a24c9b51" CreationDate="2011-04-21T18:47:47.840" UserId="5696" Text="Before steaming, I typically cut the artichokes in half and gut the &quot;flower&quot; from the middle with a paring knife or melon baller. This way they cook much faster, are more tender all the way through and you don't have to deal with the mess of the flower after. Serve up with some garlic aioli and you're set!" />
  <row Id="29903" PostHistoryTypeId="2" PostId="14235" RevisionGUID="294f8a8d-75dc-425d-b22c-5be0ae0c3137" CreationDate="2011-04-21T18:53:26.667" UserId="5696" Text="Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?" />
  <row Id="29904" PostHistoryTypeId="1" PostId="14235" RevisionGUID="294f8a8d-75dc-425d-b22c-5be0ae0c3137" CreationDate="2011-04-21T18:53:26.667" UserId="5696" Text="How can I bolster up a boxed cake mix?" />
  <row Id="29905" PostHistoryTypeId="3" PostId="14235" RevisionGUID="294f8a8d-75dc-425d-b22c-5be0ae0c3137" CreationDate="2011-04-21T18:53:26.667" UserId="5696" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;cake&gt;" />
  <row Id="29906" PostHistoryTypeId="2" PostId="14236" RevisionGUID="bf1cba49-f408-4ce6-865e-681d0daa2d36" CreationDate="2011-04-21T18:55:51.563" UserId="4888" Text="Using different spices, maybe a pumpkin pie spice added to vanilla cake, will give your cake a completely new and interesting flavor. Using citrus zests will spice things up as well! I have also used different flavored liquid extracts, added these to icing can really add that extra something special to the completed cake." />
  <row Id="29907" PostHistoryTypeId="2" PostId="14237" RevisionGUID="66072a53-5374-4054-b5ef-6890f20aa27d" CreationDate="2011-04-21T18:56:10.263" UserDisplayName="daniel" Text="Press the salmon. The less cooked it is, the softer it will be. You more or less just have to learn by touch.&#xD;&#xA;&#xD;&#xA;Broad rule of thumb: 6oz (flat-ish) portions of salmon take about three minutes to sear one side in a hot pan, flip, throw in a 350 oven for 5-6 minutes.&#xD;&#xA;&#xD;&#xA;If roasting from raw, should be 11-13 minutes in a 350 oven." />
  <row Id="29908" PostHistoryTypeId="2" PostId="14238" RevisionGUID="01c3625f-6f5d-4ccf-86b8-d3610213061c" CreationDate="2011-04-21T18:57:14.380" UserId="4638" Text="There are no good rules of thumb for meat/fish doneness. There are acceptable ones which function almost always when the cook is experienced, and there are terrible ones (including the popular X minutes per centimeter thickness). &#xD;&#xA;&#xD;&#xA;Buy a thermometer (you can find a decent one for the price of two kilos of salmon) and stick it into the thickest part of the fish. Wait until it shows 50°C. Stop the cooking process. &#xD;&#xA;&#xD;&#xA;And while you are at it, use it for all other meats too (but at the proper temperatures, almost everything needs more than salmon). " />
  <row Id="29909" PostHistoryTypeId="5" PostId="14159" RevisionGUID="4ac5be31-0f4c-4a96-a672-effc9add5797" CreationDate="2011-04-21T18:59:52.820" UserId="15" Comment="added 877 characters in body" Text="Since most are pre-cooked (in US Supermarkets anyway), and you are just re-heating, your (still tasty) options are pretty limited with respect to beer brats&#xD;&#xA;&#xD;&#xA;From the perspective of UW Madison (self-proclaimed &quot;Brat Capital of the World&quot;):&#xD;&#xA;&#xD;&#xA; - Simmer in beer first, then grill. [For more info here is a post regarding prep][1]; this method would definitely be the preferred method for upping the intake of moisture without losing it during grilling (so long as you don't lose the brat flavor by wasting the beer you boiled them in)&#xD;&#xA; - For an [incredibly &quot;persnickety&quot; method][2]:&#xD;&#xA;&gt; I have found that if you cook the brats on the grill first, then put them into the beer they don't shrink as much.  Here's how I do it: I brown the brats lightly on both sides, then I place them in 'warm' beer for a few minutes.  Repeat several times until brats are cooked thoroughly.  Now you can put the brats into 'hot' beer to hold for individual serving...  When I said brown the brats lightly, I meant about 20 seconds per side on hot coals then into a 180 degree beer bath.  Any hotter and they will shrink.  I continue alternating the grill and beer bath until they are fully cooked.  It's a lot of work but my brats weigh almost as much cooked as when they went on the grill.  Another thing you might try is adding chopped onion to your beer bath.&quot;&#xD;&#xA;&#xD;&#xA;In a non-tailgate, just getting them cooked in a hurry setting:&#xD;&#xA;&#xD;&#xA; - For grilling, I put them whole on the rack, otherwise you will lose moisture. Adding beer (while grilling) won't really do anything but cool them and the charcoal down; but you could make a [beer-mustard](http://community.tasteofhome.com/forums/t/747089.aspx)&#xD;&#xA; - For stovetop, I barely cover the brats in beer (typically watery domestic like Miller High Life) in a pot/pan that can accomodate the quantity of brats being cooked and heat until beer reduces like a glaze. Wait until casing browns up a bit, then enjoy. In this instance I fork them a few times to absorb beer.&#xD;&#xA; - For microwave, same as stove basically, fork and nuke covered with beer.&#xD;&#xA;&#xD;&#xA;As for type of beer, I think watery domestic does it best for the boiling since the carbonation is high and the sugars glaze up nicely before the brat is over-done. For the beer mustard pale ales are recommended by some, but I like brown, spicy mustard and might try something sweeter like a porter and banging heads with some punch from horseradish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amazingribs.com/recipes/hot_dogs_and_sausages/wisconsin_brat_tub.html&#xD;&#xA;  [2]: http://www.bratwurstpages.com/bratrecipe4.html" />
  <row Id="29910" PostHistoryTypeId="2" PostId="14239" RevisionGUID="87bd0312-fcd9-4348-9bd4-98c1d7606cdc" CreationDate="2011-04-21T19:02:53.083" UserId="5821" Text="I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day, the directions say to skim off the fat that forms on top of the liquid, reheat, and serve.&#xD;&#xA;&#xD;&#xA;What are the advantages of this method over serving immediately? Does it greatly affect the taste? And to refrigerate, should I keep the meat in the liquid and chill the whole pot? What's the best way to reheat?" />
  <row Id="29911" PostHistoryTypeId="1" PostId="14239" RevisionGUID="87bd0312-fcd9-4348-9bd4-98c1d7606cdc" CreationDate="2011-04-21T19:02:53.083" UserId="5821" Text="What are the advantages of a two-day braise?" />
  <row Id="29912" PostHistoryTypeId="3" PostId="14239" RevisionGUID="87bd0312-fcd9-4348-9bd4-98c1d7606cdc" CreationDate="2011-04-21T19:02:53.083" UserId="5821" Text="&lt;braising&gt;" />
  <row Id="29913" PostHistoryTypeId="2" PostId="14240" RevisionGUID="ecfdafb8-5f76-43f8-bec5-6d0166b7b2c9" CreationDate="2011-04-21T19:21:26.970" UserId="4442" Text="Always let a braise cool in its liquid to prevent drying out. As the meat cools, the fibers relax, allowing the juices to be pulled back into the meat. Imagine squeezing out a sponge (heating the meat), and then releasing the sponge in water (cooling the meat). (People on this forum have disagreed with this statement before, but I stand by it.)&#xD;&#xA;&#xD;&#xA;Although allowing the meat to cool for 30 minutes or so will yield fantastic results, if you are an overachiever, putting your meat in the refrigerator overnight will increase the effect. After the meat is cold, it will become more solid, making it easier to remove bones, slice the meat, and skim the fat. &#xD;&#xA;&#xD;&#xA;However, I never do this because I am impatient, I kind of like the mouth feel of a little bit of fat, and the results are very good without it. I suggest leaving the refrigerator for the leftovers, which will be wonderful.&#xD;&#xA;&#xD;&#xA;BTW, pay less attention to the time, and more attention to the state of the meat. 4 hours may be too much, or two little. The best judge of whether the meat is ready or not, is to taste it. This points to one more advantage of the overnight refrigeration, controlling exactly when you want your food to be ready the next day." />
  <row Id="29914" PostHistoryTypeId="2" PostId="14241" RevisionGUID="d82d6a7c-20e5-4238-810d-53a34b8003da" CreationDate="2011-04-21T19:54:57.737" UserId="4489" Text="Michael is correct in terms of the meat moistness/texture perspective. One thing to add: I've found that flavors continue develop in the refrigerator as well. You may remember times, for example, when you've tasted chili or spaghetti sauce the next day and found the flavor to have improved." />
  <row Id="29915" PostHistoryTypeId="5" PostId="14122" RevisionGUID="1927d6d1-87af-4500-86db-758257305099" CreationDate="2011-04-21T20:52:20.740" UserId="1685" Comment="added 462 characters in body" Text="When creaming butter or shortening with sugar, how can I tell when it's creamed enough?  &#xD;&#xA;&#xD;&#xA;With the mixer as low as 3 or 4, even a few minutes of mixing seems excessive.  &#xD;&#xA;&#xD;&#xA;Also, what are symptoms could I see in cookies which have had the butter under-creamed?&#xD;&#xA;&#xD;&#xA;--------------------------------------------------&#xD;&#xA;Update:  &#xD;&#xA;&#xD;&#xA;I **think** that I'm familiar with the standard guides of light and fluffy, but I seem to have a hard time evaluating that when I'm watching the mixer.  My cookies always seem to come out too flat, and since I'm measuring flour by weight, creaming is my next suspect.&#xD;&#xA;&#xD;&#xA;What should I look for?  Are there any tests that I can do; perhaps similar to the window pane test for bread development?" />
  <row Id="29916" PostHistoryTypeId="2" PostId="14242" RevisionGUID="deae4bb4-35d8-4ba4-b616-3f3a12f68067" CreationDate="2011-04-21T21:15:30.367" UserId="5431" Text="There are a couple of cookbooks by Anne Byrn who has built a franchise on this subject.  Her best known book (and the one I have) is titled The Cake Mix Doctor. written specifically on this subject.&#xD;&#xA;&#xD;&#xA;![book-cover][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Go to her website [http://www.cakemixdoctor.com][2] as there are several recipes and articles as well a listing of her books. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/usXNO.jpg&#xD;&#xA;  [2]: http://www.cakemixdoctor.com" />
  <row Id="29917" PostHistoryTypeId="10" PostId="14198" RevisionGUID="0b6d3c2e-de2f-40ed-9a70-0f3594883d31" CreationDate="2011-04-21T22:14:23.153" UserId="-1" CloseReasonId="4" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="29918" PostHistoryTypeId="2" PostId="14243" RevisionGUID="37d3371e-789d-4975-917b-847530eff202" CreationDate="2011-04-21T23:40:31.810" UserId="5800" Text="Substitute part of the butter with creme fraiche - say, 2oz creme fraiche for 1oz of the butter." />
  <row Id="29919" PostHistoryTypeId="2" PostId="14244" RevisionGUID="5a8884ad-989a-4371-8417-2325d0235ced" CreationDate="2011-04-22T00:22:31.807" UserId="5824" Text="This is probably a silly, question but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering how do you cook one? Can it be done on a grill, and should the thread be removed before grilling or after? My concern is that if the thread is removed before grilling the whole thing might just fall apart. The steaks looked delicious and I'd love to cook those, but I have no idea how to handle the thread.&#xD;&#xA;" />
  <row Id="29920" PostHistoryTypeId="1" PostId="14244" RevisionGUID="5a8884ad-989a-4371-8417-2325d0235ced" CreationDate="2011-04-22T00:22:31.807" UserId="5824" Text="Thread on the ribeye steak" />
  <row Id="29921" PostHistoryTypeId="3" PostId="14244" RevisionGUID="5a8884ad-989a-4371-8417-2325d0235ced" CreationDate="2011-04-22T00:22:31.807" UserId="5824" Text="&lt;grilling&gt;&lt;steak&gt;&lt;bbq&gt;" />
  <row Id="29922" PostHistoryTypeId="2" PostId="14245" RevisionGUID="fc6eb8d4-b2dc-4dae-b4cd-04634ac812fe" CreationDate="2011-04-22T00:42:28.613" UserId="5812" Text="I know that it should steam until the leaves pull off easily. But how long does that take?" />
  <row Id="29923" PostHistoryTypeId="1" PostId="14245" RevisionGUID="fc6eb8d4-b2dc-4dae-b4cd-04634ac812fe" CreationDate="2011-04-22T00:42:28.613" UserId="5812" Text="How long should I steam Artichokes?" />
  <row Id="29924" PostHistoryTypeId="3" PostId="14245" RevisionGUID="fc6eb8d4-b2dc-4dae-b4cd-04634ac812fe" CreationDate="2011-04-22T00:42:28.613" UserId="5812" Text="&lt;artichoke&gt;" />
  <row Id="29926" PostHistoryTypeId="2" PostId="14246" RevisionGUID="962a5383-69d9-4dcd-9e79-cc70d1f04e68" CreationDate="2011-04-22T02:37:25.033" UserId="5829" Text="If I remember correctly, according to _The Joy of Cooking_, it was an insurance salesman named German who popularized the addition of coconut to chocolate cake.&#xD;&#xA;&#xD;&#xA;So, German's recipe for chocolate cake, ergo German's chocolate cake aka German chocolate cake." />
  <row Id="29927" PostHistoryTypeId="25" PostId="14228" RevisionGUID="89f43ba0-f5e7-4e2e-89d6-45c29cf71a07" CreationDate="2011-04-22T02:48:53.773" Comment="http://twitter.com/#!/StackCooking/status/61260156096364544" />
  <row Id="29928" PostHistoryTypeId="2" PostId="14247" RevisionGUID="075d2605-9ea3-41ea-97bd-ee94f012f61e" CreationDate="2011-04-22T02:58:52.347" UserId="5830" Text="You can make a great great BBQ sauce with:&#xD;&#xA;&#xD;&#xA; - Some sarsaparilla (..or root beer)&#xD;&#xA; - Pureed, drained tomatoes&#xD;&#xA; - Some soy sauce&#xD;&#xA; - Mustard&#xD;&#xA; - Dill&#xD;&#xA; - Little vinegar&#xD;&#xA; - Other spicings to flavor&#xD;&#xA;&#xD;&#xA;Add the sarsaparilla a little at a time and just mix in half your base at first so you can work the flavor out as you go. Simmer 5 or 10 minutes and let cool. Make it really thick. Put that on some ribs, chicken wings or steaks...mmmm. tasty.&#xD;&#xA;&#xD;&#xA;I've also had some Chinese and Thai food that had some and turned out pretty good. Not sure if it was 'authentic' but good." />
  <row Id="29930" PostHistoryTypeId="6" PostId="14245" RevisionGUID="49183a21-1fc5-4ad2-a05f-d5fbe0878f3c" CreationDate="2011-04-22T03:11:48.817" UserId="41" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;steaming&gt;&lt;artichoke&gt;" />
  <row Id="29931" PostHistoryTypeId="5" PostId="14247" RevisionGUID="866ccebd-dd9f-488e-8897-c7523f70a5b5" CreationDate="2011-04-22T03:12:48.470" UserId="5830" Comment="added 6 characters in body" Text="You can make a great great BBQ sauce with:&#xD;&#xA;&#xD;&#xA; - Some sarsaparilla (..or root beer)&#xD;&#xA; - Pureed, drained tomatoes&#xD;&#xA; - Some soy sauce&#xD;&#xA; - Spicy Mustard&#xD;&#xA; - Dill&#xD;&#xA; - Little vinegar&#xD;&#xA; - Other spicings to flavor&#xD;&#xA;&#xD;&#xA;Add the sarsaparilla a little at a time and just mix in half your base at first so you can work the flavor out as you go. Simmer 5 or 10 minutes and let cool. Make it really thick. Put that on some ribs, chicken wings or steaks...mmmm. tasty.&#xD;&#xA;&#xD;&#xA;I've also had some Chinese and Thai food that had some and turned out pretty good. Not sure if it was 'authentic' but good." />
  <row Id="29932" PostHistoryTypeId="5" PostId="14244" RevisionGUID="90f8719f-0577-4d6b-8e2a-b7642332c294" CreationDate="2011-04-22T03:46:22.710" UserId="4489" Comment="reformatted" Text="This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread. So I am wondering:&#xD;&#xA;&#xD;&#xA; - How do you cook a tied-up ribeye?&#xD;&#xA; - Can it be done on a grill?&#xD;&#xA; - Should the thread be removed before grilling or after?&#xD;&#xA;&#xD;&#xA;My concern is that if the thread is removed before grilling the whole thing might just fall apart. The steaks looked delicious and I'd love to cook those, but I have no idea how to handle the thread.&#xD;&#xA;" />
  <row Id="29933" PostHistoryTypeId="4" PostId="14244" RevisionGUID="90f8719f-0577-4d6b-8e2a-b7642332c294" CreationDate="2011-04-22T03:46:22.710" UserId="4489" Comment="reformatted" Text="Cooking tied-up ribeye" />
  <row Id="29934" PostHistoryTypeId="24" PostId="14244" RevisionGUID="90f8719f-0577-4d6b-8e2a-b7642332c294" CreationDate="2011-04-22T03:46:22.710" Comment="Proposed by 4489 approved by 41 edit id of 121" />
  <row Id="29935" PostHistoryTypeId="2" PostId="14248" RevisionGUID="948b7ee6-a8b0-4200-b687-b0205c852985" CreationDate="2011-04-22T04:41:15.193" UserId="3672" Text="Cook it with the string on, then remove the string when you eat it. It is there to hold it altogether while cooking. Should be fine to grill, butcher's twine is food safe and stands up to roasting and braising so should be fine on the grill too. But if you wanted to do something else, like turn the smaller pieces into kabobs, then you could skewer them with some veggies and grill them. &#xD;&#xA;&#xD;&#xA;At least your butcher was honest about tying the pieces together with string. I bought a vaccum packed ribeye &quot;steak&quot; the other day and when I was grilling it and turned it, the top part came off as a thin slice like roladen. " />
  <row Id="29936" PostHistoryTypeId="2" PostId="14249" RevisionGUID="ad9beb18-10be-4c91-9332-afc6f5dc9d5d" CreationDate="2011-04-22T04:58:36.823" UserId="5643" Text="&gt; &quot;You should use garlic with pork and&#xD;&#xA;&gt; ginger with beef and never vice versa.&quot;&#xD;&#xA;&#xD;&#xA;This is coming from my dad who says that fact has been handed down from generations and generations of Chinese cooking.  He says if I mix it (i.e. cook pork with ginger and beef with garlic), there will be an unpleasant taste.  Maybe he's just exaggerating, I'm not sure.  Do you think there is any truth to this saying?" />
  <row Id="29937" PostHistoryTypeId="1" PostId="14249" RevisionGUID="ad9beb18-10be-4c91-9332-afc6f5dc9d5d" CreationDate="2011-04-22T04:58:36.823" UserId="5643" Text="Is this a true? You should use garlic with pork and ginger with beef and never vice versa??" />
  <row Id="29938" PostHistoryTypeId="3" PostId="14249" RevisionGUID="ad9beb18-10be-4c91-9332-afc6f5dc9d5d" CreationDate="2011-04-22T04:58:36.823" UserId="5643" Text="&lt;beef&gt;&lt;pork&gt;&lt;garlic&gt;&lt;ginger&gt;" />
  <row Id="29939" PostHistoryTypeId="2" PostId="14250" RevisionGUID="814b8825-4bef-4711-9b23-6d72346ae310" CreationDate="2011-04-22T05:09:03.760" UserId="3249" Text="I guess its up to your personal preference, there are a lot of beef dishes with garlic and one good example is beef and broccoli also with pork most of the Asian stir fries uses pork and ginger and they do taste great." />
  <row Id="29940" PostHistoryTypeId="2" PostId="14251" RevisionGUID="c684bcbc-1415-4322-8074-25812113a41b" CreationDate="2011-04-22T05:16:53.973" UserId="3469" Text="I've used sarsparilla as a liquid for cooking rice in. One slow cooking recipe which I use is 600ml sarsparilla, one and a half cups of rice along with chicken drumsticks. Put them in a slow cooker and cook on high for three hours - the rice comes out delicious.&#xD;&#xA;&#xD;&#xA;My grandfather used to make sarsparilla drinks (similar to root beet) in Cardiff (Wales) in the early 20th century, so I'm told." />
  <row Id="29941" PostHistoryTypeId="25" PostId="14233" RevisionGUID="b10d0dcc-ba3c-46ab-bf22-6a8bf7092d76" CreationDate="2011-04-22T05:48:53.590" Comment="http://twitter.com/#!/StackCooking/status/61305452847304704" />
  <row Id="29942" PostHistoryTypeId="2" PostId="14252" RevisionGUID="e4537530-ce48-46f6-854e-572b83319ff8" CreationDate="2011-04-22T06:37:32.453" UserId="5770" Text="Whenever I see never I feel uneasy and want to try it anyway :)&#xD;&#xA;&#xD;&#xA;Beef + garlic works very well. It's often used in middle eastern and Japanese quisine for example.&#xD;&#xA;Pork and ginger is a common combination in Chinese cooking." />
  <row Id="29943" PostHistoryTypeId="25" PostId="14249" RevisionGUID="4710d14b-4246-4733-8450-e87aef716885" CreationDate="2011-04-22T08:48:53.597" Comment="http://twitter.com/#!/StackCooking/status/61350751783485441" />
  <row Id="29944" PostHistoryTypeId="2" PostId="14253" RevisionGUID="2fb3ae8b-a01a-4a21-9e93-35f4587f5dd1" CreationDate="2011-04-22T08:58:35.457" UserId="400" Text="If you fry filets in a pan, simply turn it when the &quot;done color&quot; reaches half way up on the side of the filet. Repeat on the other side. When it's just about done on the outside like this, the center is slightly rarer and in my opinion perfectly cooked." />
  <row Id="29945" PostHistoryTypeId="2" PostId="14254" RevisionGUID="fa2111f5-5794-4ba8-b45f-438fea97c8f0" CreationDate="2011-04-22T10:06:10.867" UserId="5833" Text="Question is in the title - if anyone has experience working in a bakery that would be great. Thanks!" />
  <row Id="29946" PostHistoryTypeId="1" PostId="14254" RevisionGUID="fa2111f5-5794-4ba8-b45f-438fea97c8f0" CreationDate="2011-04-22T10:06:10.867" UserId="5833" Text="Do bakeries generally knead dough for bread by hand or use a machine?" />
  <row Id="29947" PostHistoryTypeId="3" PostId="14254" RevisionGUID="fa2111f5-5794-4ba8-b45f-438fea97c8f0" CreationDate="2011-04-22T10:06:10.867" UserId="5833" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;kneading&gt;" />
  <row Id="29948" PostHistoryTypeId="2" PostId="14255" RevisionGUID="df9d2ae8-32f4-42b5-956e-7ce2bc7641b7" CreationDate="2011-04-22T10:25:09.553" UserId="4638" Text="I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. &#xD;&#xA;&#xD;&#xA;The custard recipe says it can be turned into fruit ice cream by adding 30g pureed fruit per yolk. I looked into the basket for a fruit likely to make a good puree, and settled for a honey dew melon. I made the custard base (yolks, cream and sugar with a pinch of salt), and, because I wanted more fruit taste, made 50g of melon puree per yolk and thickened it with a bit of guar gum, because I feared crystals from the rather liquid melon. I added the melon to the prepared custard, it wasn't exposed to heat. &#xD;&#xA;&#xD;&#xA;After chilling and transferring to the freezing plate, I indulged in licking the thermometer, spoon and bowl used for the making of the ice cream. I was unpleasantly surprised at the lack of melon aroma and strong bitter taste. It was as if I was chewing the seeds of the melon, although there were none in the ice cream, I am sure I'd have seen them if they had fallen into the puree. Combined with the overbearing sweetness of unfrozen ice cream, I thought of throwing the batch out. But I froze it anyway. Frozen, there is much less bitterness (and of course much less sweetness), it tastes as if I am eating a raw gherkin. In fact, if I didn't know that there is melon in there, I probably wouldn't have recognized. It is eatable, but not especially good. &#xD;&#xA;&#xD;&#xA;The aroma problem was solved when I ate a piece of the melon: this exemplar must have grown in a dark greenhouse. It was watery, only a hint of sugar content, only a hint of aroma. But it wasn't bitter, just tasteless. &#xD;&#xA;&#xD;&#xA;But I am still wondering what went wrong. Does melon react with guar to create a bitter compound? Does melon react with cream to create a bitter compound (I know kiwies do, but melons?) Was there so much heat in the custard base as to cook the melon, and does cooked melon taste bitter? Would a better melon have made a difference, or would it have been bitter, sweet and aromatic at the same time? Is melon generally unsuitable for making ice cream? " />
  <row Id="29949" PostHistoryTypeId="1" PostId="14255" RevisionGUID="df9d2ae8-32f4-42b5-956e-7ce2bc7641b7" CreationDate="2011-04-22T10:25:09.553" UserId="4638" Text="Why is my icecream bitter?" />
  <row Id="29950" PostHistoryTypeId="3" PostId="14255" RevisionGUID="df9d2ae8-32f4-42b5-956e-7ce2bc7641b7" CreationDate="2011-04-22T10:25:09.553" UserId="4638" Text="&lt;flavor&gt;&lt;ice-cream&gt;&lt;melon&gt;" />
  <row Id="29951" PostHistoryTypeId="2" PostId="14256" RevisionGUID="91236852-d9f9-4662-8c70-6a8fa843ba57" CreationDate="2011-04-22T11:37:43.717" UserId="5834" Text="When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure. Any ides how to avoid?" />
  <row Id="29952" PostHistoryTypeId="1" PostId="14256" RevisionGUID="91236852-d9f9-4662-8c70-6a8fa843ba57" CreationDate="2011-04-22T11:37:43.717" UserId="5834" Text="How to avoid getting the pizza all watery?" />
  <row Id="29953" PostHistoryTypeId="3" PostId="14256" RevisionGUID="91236852-d9f9-4662-8c70-6a8fa843ba57" CreationDate="2011-04-22T11:37:43.717" UserId="5834" Text="&lt;pizza&gt;" />
  <row Id="29954" PostHistoryTypeId="25" PostId="14254" RevisionGUID="7f14f1e0-fb91-4b41-97a1-f62e645ebbc1" CreationDate="2011-04-22T11:48:54.217" Comment="http://twitter.com/#!/StackCooking/status/61396053387264000" />
  <row Id="29955" PostHistoryTypeId="2" PostId="14257" RevisionGUID="4fd42e22-c4be-4e70-8049-c845c5dde954" CreationDate="2011-04-22T12:40:19.667" UserId="5770" Text="is it water or fat/lipids? It can indeed be the cheese, but many tomatoes also contain high amounts of water.&#xD;&#xA;Use harder cheese, and source your tomatoes from elsewhere. Nice, firm, fleshy tomatoes rather than the bloated balls of water typically sold under the name in supermarkets." />
  <row Id="29956" PostHistoryTypeId="2" PostId="14258" RevisionGUID="87774ad7-058e-4d89-ad20-28376529667d" CreationDate="2011-04-22T12:44:07.980" UserId="5770" Text="Given the high volume required for commercial bread making, I doubt any except the small mom and pop shops still knead dough by hand.&#xD;&#xA;From what I've seen (35 or so years ago...) visiting a small town bakery shop serving a few thousand people, they had a machine to do the work even then, a large steel vat in which all the ingredients are dumped and mixed using a metal arm and a motor.&#xD;&#xA;&#xD;&#xA;They still made special doughs by hand (cookies, cakes, etc.), but the stuff for normal breads was made mechanically.&#xD;&#xA;" />
  <row Id="29957" PostHistoryTypeId="2" PostId="14259" RevisionGUID="5ca8600c-460d-40e8-8851-d9cb0e5c7893" CreationDate="2011-04-22T12:58:27.630" UserId="5600" Text="There are a number of factors that can contribute to a watery pizza:&#xD;&#xA;&#xD;&#xA; - **Cheese** If you think the cheese is the culprit, you can try using a &quot;low moisture&quot; mozzarella (these are dry to the touch on the outside).  If you are using a &quot;fresh&quot; mozzarella (these usually are sold in a brine), *e.g.*, classic *mozzarella di bufala* or *mozzarella fior di latte*, I recommend slicing the cheese as opposed to grating the cheese.  The idea is that slicing the cheese will produce less surface area, and thereby reduce the amount of water that leeches out.  Also, I recommend dabbing the cheese slices with a kitchen towel to remove any surface moisture.  If you use this method, it will also help to cut the cheese in very thin slices, since that will release more moisture before it touches the pizza and it will also reduce the amount of cooking time.&#xD;&#xA; - **Tomato Sauce** I recommend making the sauce yourself.  As opposed to simmering the tomatoes/sauce on the stove for a long time, I prefer making a light tomato sauce that actually cooks on the pizza itself.  I quickly purée the tomatoes (canned are fine) in a food processor and then let them strain in a fine mesh colander for 30 to 45 minutes, stirring occasionally.  That gets rid of a lot of water (the tomatoes lose about half of their volume).  Throw in some minced garlic, chopped basil, and season and it is ready to go on the pizza.&#xD;&#xA; - **The Cooking Method** Since my home oven doesn't get as hot as a traditional pizza oven, I always &quot;blind&quot; cook my pizza without the cheese.  In other words, I throw the dough, add the sauce, and then cook it with just the sauce for 4 or 5 minutes.  This allows any extra moisture in the sauce to cook off.  I then remove the pizza, add the cheese, and then broil it until the cheese is melted and browned.&#xD;&#xA; - **The Dough** If the dough ends up becoming soggy, you can always compensate by making it a bit thicker." />
  <row Id="29958" PostHistoryTypeId="5" PostId="14205" RevisionGUID="5485f89f-f575-4bbd-9ba2-6aeb24458b6f" CreationDate="2011-04-22T13:33:09.607" UserId="15" Comment="added 433 characters in body" Text="Pushing beyond mustard into the realm of horseradish and dry wasabi would really enhanced you pickled options ; perhaps even to the point of making pickled Ginger an option? I hope I didn't just give someone nightmares for the next week.&#xD;&#xA;&#xD;&#xA;You could probably reference any kind of egg salad recipe since it is kind of like the country cousin of deviled eggs. Homesick Texan also just put up a recipe for [jalapeno based egg salad][1] that sounds like it might fit the bill because it bears the crunchy snappiness and heat of jalapenos. Smaller peppers might be better, such as serranos.&#xD;&#xA;&#xD;&#xA;  [1]: http://homesicktexan.blogspot.com/2011/04/jalapeno-egg-salad-recipe.html" />
  <row Id="29959" PostHistoryTypeId="2" PostId="14260" RevisionGUID="8ba01556-ebae-4b8b-bd0f-a973cbdf3606" CreationDate="2011-04-22T13:41:35.210" UserId="5600" Text="Whether or not it's a good idea is subjective, but the Chinese seem to break that rule a lot!  For example, Northeastern Chinese sweet and sour pork (guō bāo ròu) is [characterized by an intense ginger flavor][1].  The Sichuan classic twice cooked pork (huí guō ròu) calls for boiling the pork with ginger.  A [common][2] condiment for beef dishes/sauces is [black bean garlic paste (蒜蓉豆豉酱)][3].  Perhaps this saying is associated with a specific Chinese regional cuisine?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sweet_and_sour_pork#Northeast_Chinese_version&#xD;&#xA;  [2]: http://hk-kitchen.lkk.com/tc_kit_se/recipe/recipe/stir-fried-beef-black-bean-garlic-sauce-90&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Douchi" />
  <row Id="29960" PostHistoryTypeId="5" PostId="9510" RevisionGUID="69573216-5943-4521-9b28-fdf809649373" CreationDate="2011-04-22T13:47:24.757" UserId="15" Comment="revised spelling, retagged; clarified question; added 83 characters in body" Text="I have a recipe for making a [madras][1], and it suggests substituting chili powder for the chiles. Unfortunately, it doesn't suggest the exchange of fresh peppers to chili powder.&#xD;&#xA;&#xD;&#xA;[Ochef recommends a 1:3 dry to fresh volume-based ratio][2], but that is for herbs rather than produce. Does the herb ratio 1:3 ratio still hold for vegetables or [should I use a different ratio][3] (my mom always said it was 1:2), and should I measure that by weight or volume?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Madras_sauce&#xD;&#xA;  [2]: http://www.ochef.com/420.htm&#xD;&#xA;  [3]: http://cooking.stackexchange.com/q/11771/15" />
  <row Id="29961" PostHistoryTypeId="4" PostId="9510" RevisionGUID="69573216-5943-4521-9b28-fdf809649373" CreationDate="2011-04-22T13:47:24.757" UserId="15" Comment="revised spelling, retagged; clarified question; added 83 characters in body" Text="What ratio should be used to substitute using medium chilli powder instead of fresh kashmiri chiles?" />
  <row Id="29962" PostHistoryTypeId="6" PostId="9510" RevisionGUID="69573216-5943-4521-9b28-fdf809649373" CreationDate="2011-04-22T13:47:24.757" UserId="15" Comment="revised spelling, retagged; clarified question; added 83 characters in body" Text="&lt;substitutions&gt;&lt;measurements&gt;&lt;curry&gt;&lt;chilies&gt;" />
  <row Id="29963" PostHistoryTypeId="25" PostId="14256" RevisionGUID="bd5cb4cd-8bbf-40b5-883d-493c14a0ef32" CreationDate="2011-04-22T14:48:54.990" Comment="http://twitter.com/#!/StackCooking/status/61441353892114432" />
  <row Id="29964" PostHistoryTypeId="2" PostId="14261" RevisionGUID="233f5855-db5d-4eff-940e-124e1f4ce08b" CreationDate="2011-04-22T15:39:54.800" UserId="1675" Text="Melon should be fine in ice cream, I think yours was just a bad specimen. While you say it was not as bitter fresh it still was not a tasty melon, its possible that during the puree/ice cream making process the combination of ingredients enhanced the bitterness.&#xD;&#xA;&#xD;&#xA;Your best bet would be to try again but insure that the melon you start with is good and sweet. I have never used guar gum making ice cream before, so I don't know if you are better off leaving it out or not. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="29965" PostHistoryTypeId="6" PostId="14249" RevisionGUID="d4ecc99e-cc54-47d1-b518-9900869fa5fe" CreationDate="2011-04-22T15:46:04.683" UserId="41" Comment="edited tags" Text="&lt;beef&gt;&lt;pork&gt;&lt;garlic&gt;&lt;ginger&gt;&lt;cooking-myth&gt;" />
  <row Id="29966" PostHistoryTypeId="2" PostId="14262" RevisionGUID="c8269f95-8104-430e-8395-d9e457592072" CreationDate="2011-04-22T15:48:15.387" UserId="1352" Text="It's a myth - look at the number of steakhouses that serve steaks with garlic butter sauces/dressings." />
  <row Id="29967" PostHistoryTypeId="2" PostId="14263" RevisionGUID="5ee25b07-0f82-4999-8f11-ef597e0a3e95" CreationDate="2011-04-22T16:01:17.903" UserId="5800" Text="Most small bakeries use small rotary mixers (like a Kenwood that stands as high as a man) that handle batches up to about 100lb - using a dough hook for bread.&#xD;&#xA;&#xD;&#xA;The really big bakeries use trough mixers with blades that turn along the length of the trough. A typical batch is around 600lb." />
  <row Id="29968" PostHistoryTypeId="2" PostId="14264" RevisionGUID="8357fe96-6a7d-47e8-9d1b-00d6cb9ed1c5" CreationDate="2011-04-22T16:32:33.910" UserId="41" Text="It's no surprise to me that you describe the final taste as being similar to a raw gherkin, because both melons and gherkins are closely related to the cucumber.&#xD;&#xA;&#xD;&#xA;Melons actually do have bitter notes; [according to McGee][1], they contain &quot;green, grassy compounds&quot; as well as sulfur compounds, the latter being the same sort of thing you'd find in garlic.&#xD;&#xA;&#xD;&#xA;Since melons only get sweeter on the vine, I would assume that the general blandness was caused by the melons being harvested too early and possibly sitting on the grocery store shelf for a long time.&#xD;&#xA;&#xD;&#xA;If there was noticeable bitterness beyond what you tasted in the raw fruit, it was probably just because you got a concentrated dose of it in puree form.  Overcooking it would also increase the bitterness, but you say it wasn't exposed to heat (could the custard still have been very hot when you incorporated the melon?).&#xD;&#xA;&#xD;&#xA;There is no way it was a reaction with guar gum - it's a very common additive in melon-based drinks and desserts.  It's also extremely unlikely to have been a normal reaction with the cream; I've made melon mousse and other dairy items with melon and never noticed any kind of unusual bitterness.&#xD;&#xA;&#xD;&#xA;The only other possibility I can think of is that there may have been a problem with the cream itself.  This varies quite a bit from brand to brand and region to region, but most of the time, the &quot;cream&quot; you buy does not just have cream in it; for example, I'm looking at a typical supermarket carton that contains cream, milk, skim milk powder, dextrose, and a bunch of E numbers, and even some sodium citrate.  These creams can easily take on bitterness before they go sour.  So if you were using the typical supermarket brand of heavy cream, and it was sitting in your fridge for a while, that may have been a contributing factor.&#xD;&#xA;&#xD;&#xA;All in all, I think it was probably a very random and unfortunate combination of factors that would have been due to the specific ingredients used rather than the types of ingredients.  I doubt you'd get the same results if you tried again with fresh melons, cream, and eggs.&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.ca/books?id=bKVCtH4AjwgC&amp;lpg=PA368&amp;ots=qWGFgkQ5qa&amp;dq=mcgee%20%22on%20food%20and%20cooking%22%20melon&amp;pg=PA368#v=onepage&amp;q&amp;f=false" />
  <row Id="29969" PostHistoryTypeId="6" PostId="9510" RevisionGUID="1b82fdcb-bf43-40a4-bf81-e2ee8aa3f102" CreationDate="2011-04-22T16:34:57.087" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;indian-cuisine&gt;&lt;curry&gt;&lt;chilies&gt;" />
  <row Id="29970" PostHistoryTypeId="2" PostId="14265" RevisionGUID="08b3c09b-16e6-4109-9031-414413569046" CreationDate="2011-04-22T16:35:15.263" UserId="5550" Text="I never cooked &quot;real&quot; sausages before...  &#xD;&#xA;Now I have several kinds of sausages: chorizo, merguez, and chicken.  &#xD;&#xA;I have only a couple of each and a big electric pan.&#xD;&#xA;&#xD;&#xA;How do I cook them (should I add water etc...)? How long?" />
  <row Id="29971" PostHistoryTypeId="1" PostId="14265" RevisionGUID="08b3c09b-16e6-4109-9031-414413569046" CreationDate="2011-04-22T16:35:15.263" UserId="5550" Text="How to cook Chorizo sausage?" />
  <row Id="29972" PostHistoryTypeId="3" PostId="14265" RevisionGUID="08b3c09b-16e6-4109-9031-414413569046" CreationDate="2011-04-22T16:35:15.263" UserId="5550" Text="&lt;sausages&gt;&lt;chorizo&gt;" />
  <row Id="29973" PostHistoryTypeId="2" PostId="14266" RevisionGUID="f36e0aa4-4ae5-4a09-aa21-6771c2c07ad4" CreationDate="2011-04-22T17:08:14.737" UserId="123" Text="Are the loose or in a casing?&#xD;&#xA;&#xD;&#xA;If they are loose then you should be able to cook them just like you would ground beef. Sausage is generally fairly fatty so you shouldn't need to add any oil or anything. I'm more familiar with chorizo which tends to be *quite* fatty but if the others seem a bit try you could always add a touch of oil to help them along.&#xD;&#xA;&#xD;&#xA;If they are in casings then you could either remove them from their casing and cook them as above or just cook them directly in their casing. A little bit of oil or butter in this instance might help depending on how well they are sealed up but again is probably unnecessary for most sausage.&#xD;&#xA;" />
  <row Id="29974" PostHistoryTypeId="5" PostId="14222" RevisionGUID="cc1633c3-8dad-402c-9b64-ae0da0a20cfe" CreationDate="2011-04-22T17:28:20.513" UserId="67" Comment="s/confuse/confusion/" Text="A Baker's (now owned by kraft foods) employee named Sam German developed a chocolate recipe that was sweeter than semi-sweet chocolate, as well as containing a blend of chocolate liquor, sugar, cocoa butter, flavorings, and lecithin. Baker's honored Sam by naming the chocolate that he created Baker's German's Chocolate. &#xD;&#xA;&#xD;&#xA;In 1957 the recipe was published in a Dallas newspaper, although nobody is sure exactly when the recipe was originally created. Generally Foods - who had bought the brand - noticed that alot of people liked the recipe and started a PR campaign for German's Chocolate using the recipe. They started sending it to newspapers all over - and people liked it. At some point the &quot;'s&quot; got dropped from the name, introducing all of the confusion we have about the origin of the cake today.&#xD;&#xA;&#xD;&#xA;References:  &#xD;&#xA;http://en.wikipedia.org/wiki/German_chocolate_cake  &#xD;&#xA;http://en.wikipedia.org/wiki/Walter_Baker_%26_Company &#xD;&#xA;http://www.joyofbaking.com/GermanChocolate.html" />
  <row Id="29975" PostHistoryTypeId="5" PostId="14223" RevisionGUID="2f7b5c6e-11e4-4389-8bc9-2f1b7686a740" CreationDate="2011-04-22T17:40:48.073" UserId="4638" Comment="changed an incorrect word, improved formating; added 2 characters in body" Text="The argument is bogus. &#xD;&#xA;&#xD;&#xA;1. There has been imported coconut in Germany for a very long time. (Probably since before Willhelm I established the second reich). &#xD;&#xA;1. But there is still a giveaway that the recipe is not from Germany. It's the pecans which you won't find in any German recipe. &#xD;&#xA;1.  There are palms in Germany. (Yes, outside. No, no commercial plantages). &#xD;&#xA;1. [Wikipedia][1] says the cake wasn't named for Germany, but for the American guy who invented it. &#xD;&#xA;&#xD;&#xA;I am not a native speaker of English, but in the configuration adjective - adjective/noun - noun, I'd say that it is more natural for the first two words to define the third. So it wasn't even Mr German's chocolate, it was his cake. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/German_chocolate_cake" />
  <row Id="29976" PostHistoryTypeId="2" PostId="14267" RevisionGUID="53c48fc5-074d-4f66-b5ab-d30a41ccf032" CreationDate="2011-04-22T17:49:07.070" UserId="5703" Text="&gt; Cover and cook for 25 to 40 minutes.&#xD;&#xA;&gt; Cut into base of each artichoke to&#xD;&#xA;&gt; check that it is soft, and make sure&#xD;&#xA;&gt; inside leaves can be pulled out&#xD;&#xA;&gt; easily. Cook five minutes more if&#xD;&#xA;&gt; artichokes are not done, and then&#xD;&#xA;&gt; check again, repeating as necessary.&#xD;&#xA;&gt; Drain artichokes upside down on paper&#xD;&#xA;&gt; towel.&#xD;&#xA;&#xD;&#xA;Read more: [How to Steam Artichokes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ehow.com/how_2884_steam-artichokes.html#ixzz1KH81NE80" />
  <row Id="29977" PostHistoryTypeId="2" PostId="14268" RevisionGUID="73fe75f4-777a-405e-a8ca-1d37a9d8ae62" CreationDate="2011-04-22T19:04:56.183" UserId="5397" Text="I'm looking for types of alcohols which have least carbohydrates. I'm looking for more of a ranking than just a single one, as it would be clean spirit, wouldn't it?&#xD;&#xA;&#xD;&#xA;The general idea is to know what to choose over what when I want to limit carbohydrates and have a drink.&#xD;&#xA;&#xD;&#xA;To make it more like a measurable criteria I'd say that I want to get equally drunk so amount of drink I need to consume would vary." />
  <row Id="29978" PostHistoryTypeId="1" PostId="14268" RevisionGUID="73fe75f4-777a-405e-a8ca-1d37a9d8ae62" CreationDate="2011-04-22T19:04:56.183" UserId="5397" Text="What kind of alcohol has least carbohydrates?" />
  <row Id="29979" PostHistoryTypeId="3" PostId="14268" RevisionGUID="73fe75f4-777a-405e-a8ca-1d37a9d8ae62" CreationDate="2011-04-22T19:04:56.183" UserId="5397" Text="&lt;alcohol&gt;&lt;low-carb&gt;" />
  <row Id="29980" PostHistoryTypeId="2" PostId="14269" RevisionGUID="4150fcb3-024f-46c1-b6f6-06491d3d37d4" CreationDate="2011-04-22T19:23:59.443" UserId="1670" Text="I found steaming artichokes to require a very unpredictable about of time, and have fallen in love with the microwave method.&#xD;&#xA;&#xD;&#xA;1. Cut off the stem so it can sit flat&#xD;&#xA;2. Cut off a little of the top of the thistle. &#xD;&#xA;3. Pour about 1 tablespoon or a few milliliters of water into the middle.&#xD;&#xA;4. Wrap securely in plastic film&#xD;&#xA;5. Microwave on high for about 10 minutes. Test the base for softness with a toothpick. Use about two minutes extra if needed.&#xD;&#xA;6. When done, open the wrapping and carefully pour out any remaining water.&#xD;&#xA;&#xD;&#xA;They can still be unpredictable, but at least the variation is a little less." />
  <row Id="29981" PostHistoryTypeId="2" PostId="14270" RevisionGUID="d38a4bf3-8f54-4bc2-8cb7-0ef431eba4bc" CreationDate="2011-04-22T19:36:24.443" UserId="4697" Text="The Seasoned Advice answer to [Why add salt to the water when cooking pasta?](http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta) is that it makes the pasta less sticky. Googling, there is a myriad of answers to this question. Several claim that it reduces stickiness, while others claim that it doesn't.&#xD;&#xA;&#xD;&#xA;Is there an authoritative source, such as published experiments, chemical treatises or work by several famous cooks, that gives a final verdict to this question?&#xD;&#xA;&#xD;&#xA;(I was thinking about posting this on skeptics.SE, but I think this is where the expertise is.)" />
  <row Id="29982" PostHistoryTypeId="1" PostId="14270" RevisionGUID="d38a4bf3-8f54-4bc2-8cb7-0ef431eba4bc" CreationDate="2011-04-22T19:36:24.443" UserId="4697" Text="Is there an authoritative source on why salt is added to pasta water?" />
  <row Id="29983" PostHistoryTypeId="3" PostId="14270" RevisionGUID="d38a4bf3-8f54-4bc2-8cb7-0ef431eba4bc" CreationDate="2011-04-22T19:36:24.443" UserId="4697" Text="&lt;pasta&gt;&lt;salt&gt;" />
  <row Id="29985" PostHistoryTypeId="2" PostId="14272" RevisionGUID="cdc5b3dd-8aed-4af5-8c63-817e11a821cf" CreationDate="2011-04-22T19:43:26.790" UserId="5272" Text="Oh well, I make chapatis everyday, even when I bake a Pizza or a cake. The dough for making chapatis and stuffed and plain parantha and even poori is same. Until and unless you are trying some thing fancy like bhature you just need water and wheat flour. As I am used to kneading dough w/out any measurement I cant suggest you measurements. I knead the dough till the time its firm enough to stand in a round shape. More over I take a ball of dough and throw it on granite counter with some force it doesn't loose its shape. Now the temperature of griddle matters a lot. I keep it on a medium heat for chapatis and high for paranthas. Roll out a chapati and place it on **preheated** griddle. You may need some flour while rolling out the chapati. Leave it on griddle for 10-15 seconds. Turn the side and leave for another 15-20 seconds. Turn side third time and you should see the chapati puffing up with steam.   &#xD;&#xA;With this dough you can make chapatis, plain paranthas, stuffed paranthas and poori. On a very special occasion my Mom used to knead the dough with milk and or ghee, a kind of clarified butter. Dough kneaded using milk and ghee is normally used for purees. Apart from all the technicalities you may have practice a while. It took me a month to roll out a perfect round fluffy and soft chapati. Best of luck :) " />
  <row Id="29986" PostHistoryTypeId="2" PostId="14273" RevisionGUID="decd9690-7ad9-474f-806d-1c74b0c99dd1" CreationDate="2011-04-22T19:44:06.750" UserId="4638" Text="All distilled spirits have no carbohydrates at all. Vodka, whisky, whatever. Only alcohol, water and aromatic compounds can ascend the spiral in a distillation process. &#xD;&#xA;&#xD;&#xA;So a standard alcohol portion (10g ethanol) from a distilled spirit has 0 grams carbohydrate. &#xD;&#xA;&#xD;&#xA;Properly made table wine shouldn't conatin carbs either, as all the grape carbs should be fermented. Sometimes substances which aren't recognized in a food are counted towards carbohydrates, that's what a [source][1] claims is made with wine. &#xD;&#xA;&#xD;&#xA;Then there is sweet dessert wine, there you have 3-4 grams of carbs per 10 grams of ethanol (70-100 ml depending on wine), because it has more sugar. I didn't find information on fortified wine, but as they have more alcohol than sweet dessert wine and probably about as much unfermented sugar, it is about the same or somewhat less. &#xD;&#xA;&#xD;&#xA;In beer, expect something like 7-8 g carbohydrates per 200 ml (I am assuming an average ABV of 5%). A big comparison of American beers is given [here][2] &#xD;&#xA;&#xD;&#xA;I can't help you with liqueurs, they typically are infusions of plants in distilled alcohol, but may have sugar and other stuff added. It depends on recipe. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wineintro.com/basics/health/usda.html&#xD;&#xA;  [2]: http://www.beer100.com/beercalories.htm" />
  <row Id="29987" PostHistoryTypeId="4" PostId="14270" RevisionGUID="3b926ffa-3577-4dad-be03-c35daed3100f" CreationDate="2011-04-22T20:08:24.683" UserId="4697" Comment="edited title; added 61 characters in body" Text="Is there an authoritative source on whether salt affects pasta stickiness?" />
  <row Id="29988" PostHistoryTypeId="5" PostId="14270" RevisionGUID="3b926ffa-3577-4dad-be03-c35daed3100f" CreationDate="2011-04-22T20:08:24.683" UserId="4697" Comment="edited title; added 61 characters in body" Text="The Seasoned Advice answer to [Why add salt to the water when cooking pasta?](http://cooking.stackexchange.com/questions/2574/why-add-salt-to-the-water-when-cooking-pasta) is that it makes the pasta less sticky by inhibiting starch gelation. This seems to be a controversial question, with lots of improperly sourced answers spreading.&#xD;&#xA;&#xD;&#xA;Is there an authoritative source, such as published experiments, chemical treatises or work by famous cooks, that gives a final verdict on whether adding salt really does affect the starch gelation, thus making the pasta less sticky?&#xD;&#xA;&#xD;&#xA;(I was thinking about posting this on skeptics.SE, but I think this is where the expertise is.)" />
  <row Id="29989" PostHistoryTypeId="2" PostId="14274" RevisionGUID="0d0c0be4-cdad-4015-a421-c25fc19fe887" CreationDate="2011-04-22T20:30:03.297" UserId="4638" Text="Yes, there are sources. And it looks like we might have caught McGee in an error. &#xD;&#xA;&#xD;&#xA;McGee says &quot;Salt in the cooking water not only flavors the noodles, but limits starch gelation and so reduces cooking losses and stickiness&quot;. He doesn't give inline citations, but among his sources for the chapter, he lists Barsby, T. et al. Starch: advances in structure and function. I searched this book on Google books for &quot;salt&quot; and it listed some experiments done with potato starch. So if the information that salt limits starch gelation is based on this book, it is valid for potato starch. And among the sources listed in McGee for this chapter, this book seems the most probable source. &#xD;&#xA;&#xD;&#xA;On the other hand, there is a paper published by C.J.A.M. Keetels, a, T. van Vliet and P. Walstraa in the Elsevier journal &quot;Food hydrocolloids&quot;. The title is [Gelation and retrogradation of concentrated starch systems][1] (sorry, paywall). This paper contains the interesting quote: &#xD;&#xA;&#xD;&#xA;![starch quote][2]&#xD;&#xA;&#xD;&#xA;which means that what is true for potato starch is not necessarily true for wheat starch. &#xD;&#xA;&#xD;&#xA;I am not 100% sure that McGee is wrong. Maybe somebody came later and proved that there are circumstances where wheat starch is inhibited in gelation too, and McGee is using him as source. Or maybe durum starch is not the same as wheat starch. But until I see such a source, I'll stick with believing the guys who published their own experiments. And their conclusion is that salt water has no effect on wheat starch at all. So no salting necessary. (unless you think that the taste is different, but I'm not completely sure of that, and anyway, you only asked about stickiness).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedirect.com/science?_ob=ArticleURL&amp;_udi=B6VP9-4WW234R-C&amp;_user=2717328&amp;_coverDate=07/31/1996&amp;_alid=1727758262&amp;_rdoc=1&amp;_fmt=high&amp;_orig=search&amp;_origin=search&amp;_zone=rslt_list_item&amp;_cdi=6201&amp;_sort=r&amp;_st=13&amp;_docanchor=&amp;view=c&amp;_ct=82&amp;_acct=C000056831&amp;_version=1&amp;_urlVersion=0&amp;_userid=2717328&amp;md5=44bb4b44e5801b8b8dfb2e5635a5c457&amp;searchtype=a&#xD;&#xA;  [2]: http://i.stack.imgur.com/Q08Xp.png" />
  <row Id="29990" PostHistoryTypeId="2" PostId="14275" RevisionGUID="5ba96838-4308-470c-8d1f-8b66888b039c" CreationDate="2011-04-22T20:50:35.210" UserId="41" Text="Starch is extensively well-researched in food science, so the short answer is yes, there is an authoritative source; there are a *myriad* of authoritative sources.&#xD;&#xA;&#xD;&#xA;The caveat (there's always a caveat) is that food scientists are doing controlled experiments using far more sophisticated methods than pasta and a boiling pot, and they tend to be primarily interested in more theoretical questions than this, because there are an absurd number of variables at work in your own kitchen:&#xD;&#xA;&#xD;&#xA;  * Type and quantity of pasta;&#xD;&#xA;  * Purity and quantity of the water;&#xD;&#xA;  * Type, purity, and quantity of salt;&#xD;&#xA;  * Water temperature;&#xD;&#xA;  * Cooking time;&#xD;&#xA;  * And so on...&#xD;&#xA;&#xD;&#xA;So, really, to a scientist, the question *&quot;does adding salt to pasta water reduce sticking?&quot;* is bordering on ridiculous.  The answer is, as the answer often is, **it depends**.&#xD;&#xA;&#xD;&#xA;The following is taken from [Starch: Chemistry and Technology][1], an academic tome that is all about - you guessed it - starch.&#xD;&#xA;&#xD;&#xA;&gt; Effects of salts on gelatinization are more complex than those of nonionic solutes, as they are solute-specific and concentration-dependent. For most electrolytes, an increase in gelatinization temperature, T&lt;sub&gt;m&lt;/sub&gt;, is found at low salt concentrations.  At high salt concentrations, T&lt;sub&gt;m&lt;/sub&gt; decreases and can even drop below the initial value.&#xD;&#xA;&#xD;&#xA;&gt; [...] In general, the effect of neutral salts on starch gelatinization follows the order of the classical Hofmeister (lyotropic) series, particularly in the case of anions. [...but] cations of different chloride salts exhibit a more complicated behavior as evidenced with polarizing microscopy.&#xD;&#xA;&#xD;&#xA;&gt; [(Source)][2]&#xD;&#xA;&#xD;&#xA;In plain English: Adding a *little* salt might reduce the gelation and thus sticking.  Adding a *lot* of salt might *increase* gelation and sticking.  The definition of &quot;a little&quot; and &quot;a lot&quot; depends on how much and what kinds of starch are in the pasta, what else might be in the pasta (some already have salt!), how dispersed the starch already is in the water, what kind of salt you're using... you get the idea.&#xD;&#xA;&#xD;&#xA;Incidentally, here's the [Hofmeister series][5] that the above refers to:&#xD;&#xA;&#xD;&#xA;![Hofmeister Series][3]&#xD;&#xA;&#xD;&#xA;[(Source)][4]&#xD;&#xA;&#xD;&#xA;Table salt is sodium chloride - NaCl. You'll notice that Na&lt;sup&gt;+&lt;/sup&gt; is about halfway to the &quot;salt out&quot; side and Cl&lt;sup&gt;-&lt;/sup&gt; is right smack in the middle.  So, even with my limited understanding of all the mechanics at work, it does stand to reason that the effects of having both would be unpredictable.  It's easier to predict the effects when you have something like calcium perchlorate, i.e. Ca(ClO&lt;sub&gt;4&lt;/sub&gt;)2, where both the anions and cations are on the &quot;salt in&quot; side.  Obviously, those kinds of salts are not in your average home kitchen and I doubt that they're even used in commercial food plants.&#xD;&#xA;&#xD;&#xA;...although there *are* other [well-known culinary salts][7] other than sodium chloride, including [ammonium chloride][6] AKA salmiac, the (in)famous &quot;salty liquorice&quot; salt.  That is technically still &quot;salt&quot;.  Which salt you choose will of course have *wildly* different effects on chemical properties including starch interaction.&#xD;&#xA;&#xD;&#xA;So hopefully this helps explain some of the wildly opposing anecdotal reports you've read.  There is no simple answer because your kitchen is not controlled conditions.  However, there is *some* truth to the statement that salt inhibits starch gelation.  It *might* have that effect, at the right concentration and with the right set of ingredients.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Starch-Third-Chemistry-Technology-Science/dp/0127462759&#xD;&#xA;  [2]: http://books.google.ca/books?id=Anbz_whRM2YC&amp;lpg=PA475&amp;ots=dWG1rJas8K&amp;pg=PA331#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [3]: http://i.stack.imgur.com/nrzcb.gif&#xD;&#xA;  [4]: http://employees.csbsju.edu/hjakubowski/classes/ch331/protstructure/olhydrophobprot.html&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Hofmeister_series&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Ammonium_chloride&#xD;&#xA;  [7]: http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/culinary-salt-guide.aspx" />
  <row Id="29991" PostHistoryTypeId="25" PostId="14270" RevisionGUID="e2cc88a0-30a2-419c-9edb-6f9a7b02e62c" CreationDate="2011-04-22T23:48:54.770" Comment="http://twitter.com/#!/StackCooking/status/61577248712560640" />
  <row Id="29992" PostHistoryTypeId="6" PostId="14270" RevisionGUID="cfdb3571-fbfd-4677-a5fd-ef9931647213" CreationDate="2011-04-23T01:56:32.113" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;food-science&gt;&lt;salt&gt;&lt;starch&gt;" />
  <row Id="29993" PostHistoryTypeId="25" PostId="14268" RevisionGUID="e1b9ed1b-dcea-4a9b-8087-e64163f4dc0f" CreationDate="2011-04-23T02:48:54.670" Comment="http://twitter.com/#!/StackCooking/status/61622547082514432" />
  <row Id="29994" PostHistoryTypeId="2" PostId="14276" RevisionGUID="a2b2edf8-98fc-4928-a8dd-b56f5afe9985" CreationDate="2011-04-23T05:16:38.290" UserId="5703" Text="I've been taught to roll them out three times. Roll out, spread with vegetable oil, fold into a bun, let rest while you do the same to the rest, then roll out again, spread with oil, fold back into bun, let rest. The last time you roll it out it is ready. Put in a medium-hot pan with oil and never let it sit. Keep spinning it with your fingers. Turn over and remove from the fire. " />
  <row Id="29995" PostHistoryTypeId="2" PostId="14277" RevisionGUID="c773ce4b-1426-42f5-ae19-f7a3a3958cf4" CreationDate="2011-04-23T05:54:02.117" UserId="5602" Text="Sausages are pretty forgiving. As long as you don't burn them or leave the center raw, they should come out OK. Since they're pretty fatty (at least the good ones are) there's little chance of drying them out, so when in doubt, cook them a little longer. They'll feel firm, not squishy, when they're done.&#xD;&#xA;&#xD;&#xA;The easiest way to cook raw sausages is in the oven (at 350-375 F or so). If you're doing it on the stove, I'd brown them first in a little (very little) oil, then add some water, or beer, or wine, or whatever you happen to have (not much - just enough to cover the bottom), cover, reduce the heat, and simmer until done. Feel free to cook some vegetables in the pan along with the sausage." />
  <row Id="29996" PostHistoryTypeId="2" PostId="14278" RevisionGUID="c8e2d492-dccc-42e4-b96e-62c48040c7bc" CreationDate="2011-04-23T06:05:57.593" UserId="5602" Text="I'm not sure about whether you should cool the meat in the liquid or not - I've made braised meats both ways, but I've never done a straight back-to-back comparison. One thing I do know: skimming the fat is a lot easier when the fat is solidified." />
  <row Id="29997" PostHistoryTypeId="2" PostId="14279" RevisionGUID="943545bc-ccd7-4af1-bdf4-74fbe2187fb4" CreationDate="2011-04-23T07:14:20.053" UserId="5838" Text="What is the most nutritious way to cook Vegetables?" />
  <row Id="29998" PostHistoryTypeId="1" PostId="14279" RevisionGUID="943545bc-ccd7-4af1-bdf4-74fbe2187fb4" CreationDate="2011-04-23T07:14:20.053" UserId="5838" Text="the most nutritious way to cook vegetables" />
  <row Id="29999" PostHistoryTypeId="3" PostId="14279" RevisionGUID="943545bc-ccd7-4af1-bdf4-74fbe2187fb4" CreationDate="2011-04-23T07:14:20.053" UserId="5838" Text="&lt;vegetables&gt;&lt;nutrition&gt;" />
  <row Id="30000" PostHistoryTypeId="2" PostId="14280" RevisionGUID="ce16a13e-ce9e-414f-9f10-cf5c2ab860b7" CreationDate="2011-04-23T07:18:08.773" UserId="5839" Text="Shameless plug for my own iPhone app but I got fed up with drawing out a backward plan every time I cooked a Sunday Roast and so developed an iPhone app.&#xD;&#xA;&#xD;&#xA;You can set up individual dishes with alarms for each stage and then select as many dishes as you want for a full meal.  It then does a backward plan so that everything is ready at the same time.&#xD;&#xA;&#xD;&#xA;Scheduling is done with an interactive gantt chart so you can set up dependencies and delays etc.  You can also email dishes to each other for importing.&#xD;&#xA;&#xD;&#xA;Any feedback would be gratefully received as I've just started on the next version.&#xD;&#xA;&#xD;&#xA;Thanks,&#xD;&#xA;Gareth&#xD;&#xA;&#xD;&#xA;[DinnerTimer iTunes Preview][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://itunes.apple.com/app/dinnertimer/id412882106?mt=8&amp;ign-mpt=uo=4" />
  <row Id="30001" PostHistoryTypeId="2" PostId="14281" RevisionGUID="2924b7b5-977c-44be-854b-28e6bf5d5c8b" CreationDate="2011-04-23T08:46:05.690" UserId="4194" Text="Generally speaking, steaming is best as the nutrients largely remain in the vegetables. Boiling them leaches the nutrients out into the water.&#xD;&#xA;&#xD;&#xA;Of course, for maximum nutrition, don't cook them at all!" />
  <row Id="30002" PostHistoryTypeId="25" PostId="14279" RevisionGUID="e219b992-2f29-4163-b10b-f3020d525235" CreationDate="2011-04-23T08:48:54.837" Comment="http://twitter.com/#!/StackCooking/status/61713144275406848" />
  <row Id="30003" PostHistoryTypeId="2" PostId="14282" RevisionGUID="95753bde-de56-4dcd-9d37-9472b0ae8ed1" CreationDate="2011-04-23T09:42:53.213" UserId="5649" Text="I prefer the microwave oven - you can cook vegetables in the quickest time in the minimum amount of water.&#xD;&#xA;&#xD;&#xA;More taste even than steamed veg!" />
  <row Id="30004" PostHistoryTypeId="2" PostId="14283" RevisionGUID="b7c22969-4c84-46b4-8e9f-22ed737a8713" CreationDate="2011-04-23T09:49:53.133" UserId="5649" Text="If you think about it, the idea is to avoid sweet and sugary - so gin, vodka, whisky etc with a diet soda mixer will beat anything else for low carb." />
  <row Id="30005" PostHistoryTypeId="2" PostId="14284" RevisionGUID="4076cad1-9733-4eef-8061-b00935d84359" CreationDate="2011-04-23T10:10:25.427" UserId="3203" Text="Use your oven and bake at 150°C (300°F) for about 50 to 60 minutes. They should be crisp skinned, fully cooked (for taste and food safety), but still soft to the bite&#xD;&#xA;&#xD;&#xA;If you run the oven any hotter they may split or explode&#xD;&#xA;&#xD;&#xA;Section the sausages and lay them out evenly on an oven tray (with some edge or 'lip'). You can pack in as many as you can fit into one layer. No oil needed. Place in the middle of the oven and relax&#xD;&#xA;&#xD;&#xA;For very fatty sausages you may wish to drain the fat off one or two times during cooking&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Using a frying pan is fine but it usually causes uneven cooking and burnt spots" />
  <row Id="30006" PostHistoryTypeId="25" PostId="14265" RevisionGUID="1e4ed6e3-061a-499f-a357-5e2da4cc545d" CreationDate="2011-04-23T11:48:54.957" Comment="http://twitter.com/#!/StackCooking/status/61758443614240768" />
  <row Id="30007" PostHistoryTypeId="2" PostId="14285" RevisionGUID="4e507083-ed52-474b-8310-721bd3e592cd" CreationDate="2011-04-23T12:57:45.727" UserId="5767" Text="Personally, I'd advise against freezing onions. They last for weeks in the cold room or in the fridge, so I see no point in freezing them. Frozen peas, green beans, carrots and corn are acceptable, [although never as good as fresh][1]. The quality also depends on the freezing technique; industry uses fast-freezing techniques which lose less vitamins and texture.&#xD;&#xA;&#xD;&#xA;It seems that freezing has to do with fiber; there is some mention of that in [this][2] Robert Lustig's talk on sugar. I highly recommend watching the whole video, but the rest of talk is not relevant to the question, so [here's the link][3] to a relevant minute or so of the talk (about 40:55 to 42:00).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Frozen_food#Effects_on_nutrients&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=dBnniua6-oM&#xD;&#xA;  [3]: http://www.youtube.com/watch?v=dBnniua6-oM&amp;t=40m55s" />
  <row Id="30008" PostHistoryTypeId="2" PostId="14286" RevisionGUID="7791b963-49fd-475a-801c-63cedb346a66" CreationDate="2011-04-23T13:45:34.560" UserId="5489" Text="According to ChickenPing (http://www.chickenping.com), you can use 2 yolks and 1 tbsp water (for cookies) OR just 2 yolks (for custards)." />
  <row Id="30009" PostHistoryTypeId="2" PostId="14287" RevisionGUID="716c3e91-a1b6-48d7-a761-353d83b8ac43" CreationDate="2011-04-23T14:21:18.573" UserId="1386" Text="Most sites that I've googled (such as http://www.ochef.com/1009.htm, and http://whatscookingamerica.net/Q-A/eggs2.htm) say that refrigerated hard-boiled eggs need to be eaten within one week.&#xD;&#xA;&#xD;&#xA;I'm a little skeptical, and I know that many are very conservative where eggs are involved.&#xD;&#xA;&#xD;&#xA;Can anyone point to an authoritative source that explains why, say 10-day old, refrigerated hard-boiled eggs would be unsafe?" />
  <row Id="30010" PostHistoryTypeId="1" PostId="14287" RevisionGUID="716c3e91-a1b6-48d7-a761-353d83b8ac43" CreationDate="2011-04-23T14:21:18.573" UserId="1386" Text="Are refrigerated hard boild eggs really unsafe after a week?" />
  <row Id="30011" PostHistoryTypeId="3" PostId="14287" RevisionGUID="716c3e91-a1b6-48d7-a761-353d83b8ac43" CreationDate="2011-04-23T14:21:18.573" UserId="1386" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;food-science&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="30012" PostHistoryTypeId="2" PostId="14288" RevisionGUID="e028f37d-e002-48ad-9a7d-f0b0eab22cca" CreationDate="2011-04-23T15:21:38.513" UserId="5840" Text="In Belgium and many countries of Europe we have great influence from Africa and Middle East food. &#xD;&#xA;&#xD;&#xA;The &quot;Andaluz sauce&quot; is used as filling of some sort of &quot;burrito&quot; that in Brussels they call &quot;Dürum&quot;.&#xD;&#xA;&#xD;&#xA;Does anybody have the real recipe. The color I have seen is a soft orange.&#xD;&#xA;&#xD;&#xA;It is not a soup, but a creamy sauce:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/55ao9.jpg" />
  <row Id="30013" PostHistoryTypeId="1" PostId="14288" RevisionGUID="e028f37d-e002-48ad-9a7d-f0b0eab22cca" CreationDate="2011-04-23T15:21:38.513" UserId="5840" Text="What are the ingredients of a real Andaluz sauce?" />
  <row Id="30014" PostHistoryTypeId="3" PostId="14288" RevisionGUID="e028f37d-e002-48ad-9a7d-f0b0eab22cca" CreationDate="2011-04-23T15:21:38.513" UserId="5840" Text="&lt;hot-sauce&gt;" />
  <row Id="30015" PostHistoryTypeId="6" PostId="14288" RevisionGUID="6792c8e1-0b61-440c-af14-3f975eaa5f26" CreationDate="2011-04-23T15:53:52.777" UserId="41" Comment="edited tags" Text="&lt;restaurant-mimicry&gt;&lt;hot-sauce&gt;" />
  <row Id="30016" PostHistoryTypeId="2" PostId="14289" RevisionGUID="1f2a2175-8ede-4252-b4f5-d903c14616d4" CreationDate="2011-04-23T16:01:10.873" UserId="41" Text="Yes, they really are unsafe after a week.&#xD;&#xA;&#xD;&#xA;[According to the USDA][1] (similar information can be found from other food agencies):&#xD;&#xA;&#xD;&#xA;&gt; **Why do hard-cooked eggs spoil faster than fresh eggs?**&#xD;&#xA;&#xD;&#xA;&gt; When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.&#xD;&#xA;&#xD;&#xA;Simply put, you're damaging the shell, and that expedites spoilage.  Some secondary sources such as [StillTasy][2] (who use the agencies as their primary sources) are more liberal and say up to 2 weeks, but I'd at least give it a *very* thorough sniff test before eating hard-boiled eggs that old.  (And note that the sniff test will not necessarily alert you to bacterial contamination, only the more conventional forms of food spoilage like rancidity).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_shell_eggs/index.asp#21&#xD;&#xA;  [2]: http://stilltasty.com/fooditems/index/17147" />
  <row Id="30017" PostHistoryTypeId="6" PostId="14287" RevisionGUID="744f7b83-c7d4-4d46-a5fd-6e0ff37c7f31" CreationDate="2011-04-23T16:01:20.780" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;storage-lifetime&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="30018" PostHistoryTypeId="2" PostId="14290" RevisionGUID="da2be74e-6734-40d7-86b0-e779d8473988" CreationDate="2011-04-23T17:23:03.237" UserId="5550" Text="I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup.  &#xD;&#xA;&#xD;&#xA;Is it reasonable to put **meat** balls in that marinade? Is it OK to put them together with the chicken legs in the same pot?" />
  <row Id="30019" PostHistoryTypeId="1" PostId="14290" RevisionGUID="da2be74e-6734-40d7-86b0-e779d8473988" CreationDate="2011-04-23T17:23:03.237" UserId="5550" Text="Making meat balls in chicken marinade" />
  <row Id="30020" PostHistoryTypeId="3" PostId="14290" RevisionGUID="da2be74e-6734-40d7-86b0-e779d8473988" CreationDate="2011-04-23T17:23:03.237" UserId="5550" Text="&lt;chicken&gt;&lt;meatballs&gt;" />
  <row Id="30021" PostHistoryTypeId="2" PostId="14291" RevisionGUID="c345641e-4562-4541-a4f5-63bedb454447" CreationDate="2011-04-23T17:30:53.260" UserDisplayName="daniel" Text="You can use whatever marinade you like for meatballs, though I would personally find that way too sweet.&#xD;&#xA;&#xD;&#xA;No you should not ever mix different raw meats together, unless they are being cooked and served together. That is called cross-contamination; contaminating one product with another." />
  <row Id="30022" PostHistoryTypeId="2" PostId="14292" RevisionGUID="512b4d48-d49e-451f-a465-6a53e9de103e" CreationDate="2011-04-23T18:33:45.540" UserId="4580" Text="According to Wikipedia and some other websites, the main ingredients are mayonaise, tomatoes and often paprika/pepper. The latter can make it a bit spicy.&#xD;&#xA;&#xD;&#xA;There is a Spanish sauce, that is quite similar, it's called salsa brava." />
  <row Id="30023" PostHistoryTypeId="5" PostId="14256" RevisionGUID="c403b069-8879-4f2b-b8ed-13309336a33c" CreationDate="2011-04-23T19:19:18.217" UserId="5550" Comment="corrected a miss-spell and ordered the text a bit." Text="When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.  &#xD;&#xA;Any ideas how to avoid this?" />
  <row Id="30024" PostHistoryTypeId="24" PostId="14256" RevisionGUID="c403b069-8879-4f2b-b8ed-13309336a33c" CreationDate="2011-04-23T19:19:18.217" Comment="Proposed by 5550 approved by 456 edit id of 123" />
  <row Id="30025" PostHistoryTypeId="2" PostId="14293" RevisionGUID="4ada9e62-03c4-40ea-a54d-d470353d7bc6" CreationDate="2011-04-23T19:28:49.600" UserId="5843" Text="I'm 75 and I eat hardboiled eggs and have for many years.keep them in fridge for salmon &amp;tuna salad. Never made me sick and I sometimes keep longer than 2 weeks." />
  <row Id="30026" PostHistoryTypeId="2" PostId="14294" RevisionGUID="770ec856-f3f7-422a-b9ef-9328435c108d" CreationDate="2011-04-23T20:24:21.527" UserId="5693" Text="It depends upon the vegetable in question, the nutrients one desires to obtain from it, and the digestive capacity of the person (or, if you're considering cooking for your pets or livestock, animal) eating the result.&#xD;&#xA;&#xD;&#xA;Take carrots, for instance. As [this article][1] discusses, &quot;boiling and steaming better preserves antioxidants, particularly carotenoids, in carrots, than frying, though boiling was deemed the best.&quot; Also, &quot;cooking carrots increases their level of beta-carotene.&quot; Yet, &quot;The downside of cooking vegetables is that it can destroy some of the vitamin C in them. The reason is that Vitamin C, which is highly unstable, is easily degraded through oxidation, exposure to heat (it can increase the rate at which vitamin C reacts with oxygen in the air) and through cooking in water (it dissolves in water).&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.carrotmuseum.co.uk/nutrition.html#raw" />
  <row Id="30027" PostHistoryTypeId="2" PostId="14295" RevisionGUID="318b63ce-7b2d-4916-b73c-7c79d30d0b3b" CreationDate="2011-04-23T21:22:24.997" UserId="15" Text="I am using a quick prep of ribs on a UV grill (that doesn't really hold a temp under 300'F; qed, no long slow cooking). I saw one other answer here where the ribs are wrapped in foil and [quasi-braised in apple/pineapple juice](http://cooking.stackexchange.com/questions/1143/whats-the-best-way-to-cook-fall-off-the-bone-baby-back-ribs/1290#1290).&#xD;&#xA;&#xD;&#xA;Basically it goes like this: (1) trim, apply rub, and grill at 300'F indirect heat 30 mins, (2) wrap in foil with apple juice for 30 mins (which is supposed to quasi-braise the meat), (3) finish grilling apply bbq sauce.&#xD;&#xA;&#xD;&#xA;Unfortunately I don't have apple or pineapple juice. On the other hand, I do have vanilla Coke, Pepsi, Dr. Pepper, iced tea, Sierra Mist, margarita mix, sweet and sour mix, and watery domestic beer.&#xD;&#xA;&#xD;&#xA;From the list above, can I make any substitutions? For further consideration, I will be applying a chipotle rub and bourbon BBQ sauce." />
  <row Id="30028" PostHistoryTypeId="1" PostId="14295" RevisionGUID="318b63ce-7b2d-4916-b73c-7c79d30d0b3b" CreationDate="2011-04-23T21:22:24.997" UserId="15" Text="What can I use to substitute apple juice in a preparation of ribs?" />
  <row Id="30029" PostHistoryTypeId="3" PostId="14295" RevisionGUID="318b63ce-7b2d-4916-b73c-7c79d30d0b3b" CreationDate="2011-04-23T21:22:24.997" UserId="15" Text="&lt;substitutions&gt;&lt;grilling&gt;&lt;bbq&gt;&lt;ribs&gt;" />
  <row Id="30030" PostHistoryTypeId="2" PostId="14296" RevisionGUID="624b2420-4b7c-44ba-85a3-99ff0fbae8fa" CreationDate="2011-04-23T21:22:29.017" UserId="5844" Text="&#xD;&#xA;Sriracha sauce will put life into Deviled Eggs. And any egg dish: omelettes, scrambled, shirred, egg salad. Not too much. Just a splash for a healthy glow. Currently, I am obessed with veggie (broccoli, tomatoes, onions, zucchini) omelettes, Gruyere, fresh herbs (chives and dill), and sriracha." />
  <row Id="30031" PostHistoryTypeId="5" PostId="13675" RevisionGUID="da3e307b-d2e4-47f1-a59b-70dfe62d6c1b" CreationDate="2011-04-23T21:52:36.347" UserId="2954" Comment="original question contains misleading term `sprouting`, the term `germinated lentils` is more exact. So how does the profile change? Looking for answer covering things such as hydrolysis, not just repeating quality or other fuzzy terms." Text="Wikipedia [here][1] states that:&#xD;&#xA;&#xD;&#xA;&gt; Dried lentils can also be sprouted by&#xD;&#xA;&gt; leaving in water for several days.&#xD;&#xA;&gt; This changes their nutrition profile.&#xD;&#xA;&#xD;&#xA;so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does sprouting just break some starch to smaller carbon chains if so what does it mean in terms of protein content? Some energy is surely lost in sprouting as the bad water is thrown away. But how do the nutritional values change?&#xD;&#xA;&#xD;&#xA;**[Update]**&#xD;&#xA;&#xD;&#xA;The word sprouting is misleading in discussing lentils. The core of lentils is removed so the process is substantially different to sprouting things such as alfalfa where they totally transform the form. The transformation of lentils is because the seeds react to water like after winter, bacteria breaks the long compressed chains of protein to more accessible forms such as amino acids which people would anyway break, saving energy for people in the breakdown process (similar thing in meat heating where long protein chains get shorter). The generated smelling stuff is bacterial junk due to the process. According to my friends, experts in the field, many questions considering taste, fermentation, sprouting and the protein breakdown are unsolved. &#xD;&#xA;&#xD;&#xA;I cannot unfortunately access some current research papers on the issue, [here][2], but there is a promising paper `&quot;Nutritional assessment of raw, heated, and germinated lentils&quot;` by G Urbano (1995). The technical jargon for this problem is apparently `germinated lentils`. I don't use the term sprouting to stress the uniqueness of the process, not having the core. So how is the nutritional profile different between raw lentils and germinated lentils in water?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lentil&#xD;&#xA;  [2]: http://scholar.google.com/scholar?q=lentils%20sprouting" />
  <row Id="30032" PostHistoryTypeId="2" PostId="14297" RevisionGUID="c06a0873-58ee-4e56-879a-d824f896f1aa" CreationDate="2011-04-23T22:12:19.297" UserId="5660" Text="I think I would use a bottle of beer with two teaspoons of sugar and a tablespoon of the BBQ sauce added. For obvious reasons, it won't taste the same!" />
  <row Id="30033" PostHistoryTypeId="5" PostId="14279" RevisionGUID="0efff04c-c45c-41a2-8d33-450df6c74cae" CreationDate="2011-04-23T23:16:43.810" UserId="1229" Comment="improved grammar" Text="What is the way to cook vegetables that keeps most of the nutrients?" />
  <row Id="30034" PostHistoryTypeId="4" PostId="14279" RevisionGUID="0efff04c-c45c-41a2-8d33-450df6c74cae" CreationDate="2011-04-23T23:16:43.810" UserId="1229" Comment="improved grammar" Text="The way to cook vegetables that keeps most of the nutrients" />
  <row Id="30035" PostHistoryTypeId="24" PostId="14279" RevisionGUID="0efff04c-c45c-41a2-8d33-450df6c74cae" CreationDate="2011-04-23T23:16:43.810" Comment="Proposed by 1229 approved by 86 edit id of 124" />
  <row Id="30036" PostHistoryTypeId="4" PostId="13675" RevisionGUID="b7f2ddd9-1bc0-4942-adeb-b739afb65ed9" CreationDate="2011-04-23T23:20:06.863" UserId="2954" Comment="it is not sprouting, it is germinating lentils in water -- please correct this if I interrupt it wrong; added 222 characters in body" Text="How does lentils' nutritional profile change in germinating lentils in water?" />
  <row Id="30037" PostHistoryTypeId="5" PostId="13675" RevisionGUID="b7f2ddd9-1bc0-4942-adeb-b739afb65ed9" CreationDate="2011-04-23T23:20:06.863" UserId="2954" Comment="it is not sprouting, it is germinating lentils in water -- please correct this if I interrupt it wrong; added 222 characters in body" Text="*By the term `&quot;terminating lentils in water&quot;` I mean a similar thing to sprouting thing such as alfalfa in water. The crux difference is that lentils do not really sprout, they germinate because their core is removed.*&#xD;&#xA;&#xD;&#xA;Wikipedia [here][1] states that:&#xD;&#xA;&#xD;&#xA;&gt; Dried lentils can also be sprouted by&#xD;&#xA;&gt; leaving in water for several days.&#xD;&#xA;&gt; This changes their nutrition profile.&#xD;&#xA;&#xD;&#xA;so what does it mean? I am always looking for getting most out of bucks but sprouted beans taste good so trying with lentils. I like lentils due to their high protein content. I am unsure what happens to lentils in sprouting. Does sprouting just break some starch to smaller carbon chains if so what does it mean in terms of protein content? Some energy is surely lost in sprouting as the bad water is thrown away. But how do the nutritional values change?&#xD;&#xA;&#xD;&#xA;**[Update]**&#xD;&#xA;&#xD;&#xA;The word sprouting is misleading in discussing lentils. The core of lentils is removed so the process is substantially different to sprouting things such as alfalfa where they totally transform the form. The transformation of lentils is because the seeds react to water like after winter, bacteria breaks the long compressed chains of protein to more accessible forms such as amino acids which people would anyway break, saving energy for people in the breakdown process (similar thing in meat heating where long protein chains get shorter). The generated smelling stuff is bacterial junk due to the process. According to my friends, experts in the field, many questions considering taste, fermentation, sprouting and the protein breakdown are unsolved. &#xD;&#xA;&#xD;&#xA;I cannot unfortunately access some current research papers on the issue, [here][2], but there is a promising paper `&quot;Nutritional assessment of raw, heated, and germinated lentils&quot;` by G Urbano (1995). The technical jargon for this problem is apparently `germinated lentils`. I don't use the term sprouting to stress the uniqueness of the process, not having the core. So how is the nutritional profile different between raw lentils and germinated lentils in water?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lentil&#xD;&#xA;  [2]: http://scholar.google.com/scholar?q=lentils%20sprouting" />
  <row Id="30038" PostHistoryTypeId="2" PostId="14298" RevisionGUID="7a938cfe-13d4-4077-bc1a-e27e357c43fc" CreationDate="2011-04-23T23:52:42.190" UserId="2832" Text="Don't be afraid to cook the ribs without a brine. (btw, are they spares?)&#xD;&#xA;&#xD;&#xA;300f is not too high of a heat to get some nice, tender ribs. I do my ribs in the smoker at higher heats (275-300f), with excellent results. Just be mindful of the sugar content in your rub, and you'll probably want to foil them about halfway through the process. Also, I'd recommend trimming some of the larger chunks of outer fat away. You'll want less outside fat mass soaking up heat energy so the fats and tissues within the meat will render better.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30039" PostHistoryTypeId="2" PostId="14299" RevisionGUID="1683b1b9-0dd5-4a2a-a2b0-ce45993e1e01" CreationDate="2011-04-24T02:23:14.967" UserId="3348" Text="If you're sweating about losing some nutrients, consider eating more of the vegetables in question to make up for this supposed deficit.&#xD;&#xA;&#xD;&#xA;Nobody ever suffered malnutrition because they cooked their veg instead of eating them raw." />
  <row Id="30040" PostHistoryTypeId="6" PostId="6769" RevisionGUID="1b3340bd-3d2b-4fa8-964d-5e555382005b" CreationDate="2011-04-24T04:37:22.280" UserId="47" Comment="edited tags" Text="&lt;duck&gt;" />
  <row Id="30041" PostHistoryTypeId="25" PostId="14287" RevisionGUID="d412cd34-2493-497a-b8cc-d0e0f0e60452" CreationDate="2011-04-24T05:48:54.530" Comment="http://twitter.com/#!/StackCooking/status/62030232890257409" />
  <row Id="30042" PostHistoryTypeId="2" PostId="14300" RevisionGUID="6abdbedb-757f-43e5-821d-209ef558769b" CreationDate="2011-04-24T07:00:21.600" UserId="5847" Text="I've read that escargot can be a carrier of meningitis. I assume there are no visible signs if they are in fact carrying it. Will the boiling process make escargot safe to eat if they are? I assume it's just a matter of time and temp but I want to be sure I'm not missing something. " />
  <row Id="30043" PostHistoryTypeId="1" PostId="14300" RevisionGUID="6abdbedb-757f-43e5-821d-209ef558769b" CreationDate="2011-04-24T07:00:21.600" UserId="5847" Text="Would boiling make escargot safe if they were carrying meningitis?" />
  <row Id="30044" PostHistoryTypeId="3" PostId="14300" RevisionGUID="6abdbedb-757f-43e5-821d-209ef558769b" CreationDate="2011-04-24T07:00:21.600" UserId="5847" Text="&lt;food-safety&gt;" />
  <row Id="30045" PostHistoryTypeId="2" PostId="14301" RevisionGUID="1a393cb9-38e4-4eeb-b373-45da3bdc6fcf" CreationDate="2011-04-24T08:33:32.403" UserId="5272" Text="I am not sure if it is even possible or not. I baked a almond and walnut chocolate brownie. While I was preparing the mixture I added extra cocoa powder, I though it will give the brownie a perfect chocolate color. This resulted in bit bitter brownie. The brownie is perfectly baked. I have never ever baked some thing so perfect and consistent like this brownie. Can I some how enhance  sweetness of this brownie?" />
  <row Id="30046" PostHistoryTypeId="1" PostId="14301" RevisionGUID="1a393cb9-38e4-4eeb-b373-45da3bdc6fcf" CreationDate="2011-04-24T08:33:32.403" UserId="5272" Text="How to enhance sweetness of a baked chocolate brownie?" />
  <row Id="30047" PostHistoryTypeId="3" PostId="14301" RevisionGUID="1a393cb9-38e4-4eeb-b373-45da3bdc6fcf" CreationDate="2011-04-24T08:33:32.403" UserId="5272" Text="&lt;baking&gt;&lt;cake&gt;&lt;brownies&gt;" />
  <row Id="30048" PostHistoryTypeId="25" PostId="14300" RevisionGUID="dd3ebbd5-f1ad-40f2-bf43-d8eac5fa1de2" CreationDate="2011-04-24T08:48:54.553" Comment="http://twitter.com/#!/StackCooking/status/62075531956469760" />
  <row Id="30049" PostHistoryTypeId="2" PostId="14302" RevisionGUID="4685b377-7014-4ee3-9a96-874b9f3f5563" CreationDate="2011-04-24T09:29:32.600" UserId="4041" Text="Serve it with whipped cream or ice cream.&#xD;&#xA;&#xD;&#xA;Next time, I imagine you'd have to increase the amount of sugar you use." />
  <row Id="30050" PostHistoryTypeId="2" PostId="14303" RevisionGUID="e5b8769e-0c8a-4236-b869-a1038e1b89d2" CreationDate="2011-04-24T09:35:22.480" UserId="4194" Text="You could thin a little syrup or honey with water and brush it on the top of the brownies so that it soaks in a sweetens them a little. Try it on one first." />
  <row Id="30051" PostHistoryTypeId="25" PostId="14301" RevisionGUID="2c6a2f73-c05d-4083-98a7-6cf7519280b0" CreationDate="2011-04-24T11:48:54.663" Comment="http://twitter.com/#!/StackCooking/status/62120829852459008" />
  <row Id="30052" PostHistoryTypeId="2" PostId="14304" RevisionGUID="c595016c-22de-468a-bb91-5ea4150f0768" CreationDate="2011-04-24T12:31:24.893" UserId="611" Text="In all honesty, I think that apple juice is just a euphemistic way of saying sugar-water.&#xD;&#xA;The braising happens due to the sugar content mostly, which is why it doesn't really matter what type of juice it is (citrus excluded).&#xD;&#xA;The flavour of the apple juice will be almost completely lost during cooking, so you don't need to worry about it too much.&#xD;&#xA;" />
  <row Id="30053" PostHistoryTypeId="2" PostId="14305" RevisionGUID="3dbfb014-5777-4e68-b8d1-5e289a2282b1" CreationDate="2011-04-24T12:41:05.910" UserId="4638" Text="I think you're a bit unclear what meningitis is. It isn't something like smallpox or salmonella, which are caused by a specific pathogen. Meningitis stands for an inflammation of the membranes covering the brain surface, and it can be caused by a number of pathogens. There is bacterial meningitis, viral meningitis, parasitic meningitis, and even meningitis where it isn't possible to find out what caused it. &#xD;&#xA;&#xD;&#xA;As such, it is just wrong to say that a food can be a &quot;meningitis carrier&quot;. If you want to say that every organism contaminated with a pathogen which can potentially cause meningitis is a &quot;meningitis carrier&quot;, then everything is a meningitis carrier, including the lips of your significant other. If a significant proportion of contacts with a &quot;meningitis carrier&quot; lead to meningitis, humanity would have died out before it discovered fire. So first, you can't react to such news as to a statement like &quot;escargot can carry salmonella&quot;. Second, if &quot;meningitis carrier&quot; was the real wording of your source, this is  a red flag for its credibility. &#xD;&#xA;&#xD;&#xA;If the material which you read says that &quot;escargot is sometimes contaminated with bacterium X, which has been known to cross the blood brain barrier in a big percentage of infected people and cause meningitis&quot;, you should look up the combinations of time and temperature required for a 6-log&lt;sub&gt;10&lt;/sub&gt; reduction of this bacterium (the USDA publishes such data) and make sure that this temperature has been maintained at the core of the food for at least the time indicated. Just throwing into boiling water and waiting isn't enough, because you don't know when the core of the food reaches the temperature prescribed.&#xD;&#xA;&#xD;&#xA;If your source doesn't mention the type of pathogen, you can't assume that boiling will kill it. There are bacteria on Earth which proliferate in hot geysers, and while it is unlikely that they can both live in escargot and cause meningitis, making the assumption that boiling can kill any pathogen is reckless. If the source was credible, you need to hunt more information, until you know which pathogen is meant, then follow the previous paragraph. &#xD;&#xA;&#xD;&#xA;If your source wasn't especially credible, something like a tabloid saying &quot;A child ate escargot and landed in hospital with meningitis! We will all die with our brains converted to swollen puss if we eat escargot!!!&quot;, then it was some common pathogen which happened to somehow reach a victim's brain in a single case. Disregard the meningitis scare, look up the guidelines for cooking escargot, and stick to them in order to eliminate the common pathogens contained in it. " />
  <row Id="30054" PostHistoryTypeId="5" PostId="14300" RevisionGUID="f2357f8a-3f45-456a-9dce-6b1660416415" CreationDate="2011-04-24T13:08:11.883" UserId="5847" Comment="added 36 characters in body; edited title; added 30 characters in body" Text="I've read that escargot can be a carrier of parasites (Angiostrongylus cantonensis) or bacteria that can lead to meningitis. I assume there are no visible signs if they are in fact carriers. Will the boiling process make escargot safe to eat if they are? I assume it's just a matter of time and temp but I want to be sure I'm not missing something. " />
  <row Id="30055" PostHistoryTypeId="4" PostId="14300" RevisionGUID="f2357f8a-3f45-456a-9dce-6b1660416415" CreationDate="2011-04-24T13:08:11.883" UserId="5847" Comment="added 36 characters in body; edited title; added 30 characters in body" Text="Would boiling make escargot safe if they were carrying parasites or bacteria?" />
  <row Id="30056" PostHistoryTypeId="5" PostId="14305" RevisionGUID="7aa00620-3e59-4cd1-8d6d-f86f0db3d4cd" CreationDate="2011-04-24T14:52:45.800" UserId="4638" Comment="Added information on parasite and general food safety" Text="I think you're a bit unclear what meningitis is. It isn't something like smallpox or salmonella, which are caused by a specific pathogen. Meningitis stands for an inflammation of the membranes covering the brain surface, and it can be caused by a number of pathogens. There is bacterial meningitis, viral meningitis, parasitic meningitis, and even meningitis where it isn't possible to find out what caused it. &#xD;&#xA;&#xD;&#xA;As such, it is just wrong to say that a food can be a &quot;meningitis carrier&quot;. If you want to say that every organism contaminated with a pathogen which can potentially cause meningitis is a &quot;meningitis carrier&quot;, then everything is a meningitis carrier, including the lips of your significant other. If a significant proportion of contacts with a &quot;meningitis carrier&quot; lead to meningitis, humanity would have died out before it discovered fire. So first, you can't react to such news as to a statement like &quot;escargot can carry salmonella&quot;. Second, if &quot;meningitis carrier&quot; was the real wording of your source, this is  a red flag for its credibility. &#xD;&#xA;&#xD;&#xA;If the material which you read says that &quot;escargot is sometimes contaminated with bacterium X, which has been known to cross the blood brain barrier in a big percentage of infected people and cause meningitis&quot;, you should look up the combinations of time and temperature required for a 6-log&lt;sub&gt;10&lt;/sub&gt; reduction of this bacterium (the USDA publishes such data) and make sure that this temperature has been maintained at the core of the food for at least the time indicated. Just throwing into boiling water and waiting isn't enough, because you don't know when the core of the food reaches the temperature prescribed.&#xD;&#xA;&#xD;&#xA;If your source doesn't mention the type of pathogen, you can't assume that boiling will kill it. There are bacteria on Earth which proliferate in hot geysers, and while it is unlikely that they can both live in escargot and cause meningitis, making the assumption that boiling can kill any pathogen is reckless. If the source was credible, you need to hunt more information, until you know which pathogen is meant, then follow the previous paragraph. &#xD;&#xA;&#xD;&#xA;If your source wasn't especially credible, something like a tabloid saying &quot;A child ate escargot and landed in hospital with meningitis! We will all die with our brains converted to swollen puss if we eat escargot!!!&quot;, then it was some common pathogen which happened to somehow reach a victim's brain in a single case. Disregard the meningitis scare, look up the guidelines for cooking escargot, and stick to them in order to eliminate the common pathogens contained in it. &#xD;&#xA;&lt;hr&gt;&#xD;&#xA;edit: now you have updated your question, it was possible to do some research. The parasite was the easy one. &#xD;&#xA;&#xD;&#xA;![screenshot of paper][1]&#xD;&#xA;&#xD;&#xA;As it doesn't say how the 2-3 minutes are measured, I'd wait until the core of a snail is at 55°C, and measure at least 3 minutes after that (or more, for added safety). This will make you safe from the parasite infection, which sometimes causes meningitis (and is probably unpleasant even if it doesn't reach the brain). &#xD;&#xA;&#xD;&#xA;As for bacteria, I didn't find any special information about escargot or any kind of land snails. As all the mentions of escargot and meningitis together I found pointed to the parasite as a cause, there probably isn't an escargot specific bacterium which causes meningitis or other unusual illness. So the usual food safety guidelines apply. Sadly, the various food safety organs of different countries don't seem to have published specific guidelines for escargot (maybe the French have, but I don't speak French). I'd look up the guidelines for both meat and seafood (I don't know which is more similar to land snails) and use the more stringent ones. Foodsafety.gov is a good place to start for the home cook - even if you don't live in the USA, you can trust them to have chosen good guidelines. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kYuVL.png" />
  <row Id="30057" PostHistoryTypeId="5" PostId="14305" RevisionGUID="ad6fa516-24c9-44f1-b3b9-f124d7c0e1af" CreationDate="2011-04-24T14:58:44.427" UserId="4638" Comment="added 214 characters in body" Text="I think you're a bit unclear what meningitis is. It isn't something like smallpox or salmonella, which are caused by a specific pathogen. Meningitis stands for an inflammation of the membranes covering the brain surface, and it can be caused by a number of pathogens. There is bacterial meningitis, viral meningitis, parasitic meningitis, and even meningitis where it isn't possible to find out what caused it. &#xD;&#xA;&#xD;&#xA;As such, it is just wrong to say that a food can be a &quot;meningitis carrier&quot;. If you want to say that every organism contaminated with a pathogen which can potentially cause meningitis is a &quot;meningitis carrier&quot;, then everything is a meningitis carrier, including the lips of your significant other. If a significant proportion of contacts with a &quot;meningitis carrier&quot; lead to meningitis, humanity would have died out before it discovered fire. So first, you can't react to such news as to a statement like &quot;escargot can carry salmonella&quot;. Second, if &quot;meningitis carrier&quot; was the real wording of your source, this is  a red flag for its credibility. &#xD;&#xA;&#xD;&#xA;If the material which you read says that &quot;escargot is sometimes contaminated with bacterium X, which has been known to cross the blood brain barrier in a big percentage of infected people and cause meningitis&quot;, you should look up the combinations of time and temperature required for a 6-log&lt;sub&gt;10&lt;/sub&gt; reduction of this bacterium (the USDA publishes such data) and make sure that this temperature has been maintained at the core of the food for at least the time indicated. Just throwing into boiling water and waiting isn't enough, because you don't know when the core of the food reaches the temperature prescribed.&#xD;&#xA;&#xD;&#xA;If your source doesn't mention the type of pathogen, you can't assume that boiling will kill it. There are bacteria on Earth which proliferate in hot geysers, and while it is unlikely that they can both live in escargot and cause meningitis, making the assumption that boiling can kill any pathogen is reckless. If the source was credible, you need to hunt more information, until you know which pathogen is meant, then follow the previous paragraph. &#xD;&#xA;&#xD;&#xA;If your source wasn't especially credible, something like a tabloid saying &quot;A child ate escargot and landed in hospital with meningitis! We will all die with our brains converted to swollen puss if we eat escargot!!!&quot;, then it was some common pathogen which happened to somehow reach a victim's brain in a single case. Disregard the meningitis scare, look up the guidelines for cooking escargot, and stick to them in order to eliminate the common pathogens contained in it. &#xD;&#xA;&lt;hr&gt;&#xD;&#xA;edit: now you have updated your question, it was possible to do some research. The parasite was the easy one. &#xD;&#xA;&#xD;&#xA;![screenshot of paper][1]&#xD;&#xA;&#xD;&#xA;This paper is used as a basis for the safety guidelines of some government organs, e. g. the public health agency of Canada: [link][2]. As it doesn't say how the 2-3 minutes are measured, I'd wait until the core of a snail is at 55°C, and measure at least 3 minutes after that (or more, for added safety). This will make you safe from the parasite infection, which sometimes causes meningitis (and is probably unpleasant even if it doesn't reach the brain). &#xD;&#xA;&#xD;&#xA;As for bacteria, I didn't find any special information about escargot or any kind of land snails. As all the mentions of escargot and meningitis together I found pointed to the parasite as a cause, there probably isn't an escargot specific bacterium which causes meningitis or other unusual illness. So the usual food safety guidelines apply. Sadly, the various food safety organs of different countries don't seem to have published specific guidelines for escargot (maybe the French have, but I don't speak French). I'd look up the guidelines for both meat and seafood (I don't know which is more similar to land snails) and use the more stringent ones. Foodsafety.gov is a good place to start for the home cook - even if you don't live in the USA, you can trust them to have chosen good guidelines. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kYuVL.png&#xD;&#xA;  [2]: http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/acantonensis-eng.php" />
  <row Id="30058" PostHistoryTypeId="5" PostId="14305" RevisionGUID="16bd6562-6f63-4ce4-b928-533f8c6e9b00" CreationDate="2011-04-24T15:19:53.120" UserId="4638" Comment="found out that escargot is counted as seafood, updated answer" Text="I think you're a bit unclear what meningitis is. It isn't something like smallpox or salmonella, which are caused by a specific pathogen. Meningitis stands for an inflammation of the membranes covering the brain surface, and it can be caused by a number of pathogens. There is bacterial meningitis, viral meningitis, parasitic meningitis, and even meningitis where it isn't possible to find out what caused it. &#xD;&#xA;&#xD;&#xA;As such, it is just wrong to say that a food can be a &quot;meningitis carrier&quot;. If you want to say that every organism contaminated with a pathogen which can potentially cause meningitis is a &quot;meningitis carrier&quot;, then everything is a meningitis carrier, including the lips of your significant other. If a significant proportion of contacts with a &quot;meningitis carrier&quot; lead to meningitis, humanity would have died out before it discovered fire. So first, you can't react to such news as to a statement like &quot;escargot can carry salmonella&quot;. Second, if &quot;meningitis carrier&quot; was the real wording of your source, this is  a red flag for its credibility. &#xD;&#xA;&#xD;&#xA;If the material which you read says that &quot;escargot is sometimes contaminated with bacterium X, which has been known to cross the blood brain barrier in a big percentage of infected people and cause meningitis&quot;, you should look up the combinations of time and temperature required for a 6-log&lt;sub&gt;10&lt;/sub&gt; reduction of this bacterium (the USDA publishes such data) and make sure that this temperature has been maintained at the core of the food for at least the time indicated. Just throwing into boiling water and waiting isn't enough, because you don't know when the core of the food reaches the temperature prescribed.&#xD;&#xA;&#xD;&#xA;If your source doesn't mention the type of pathogen, you can't assume that boiling will kill it. There are bacteria on Earth which proliferate in hot geysers, and while it is unlikely that they can both live in escargot and cause meningitis, making the assumption that boiling can kill any pathogen is reckless. If the source was credible, you need to hunt more information, until you know which pathogen is meant, then follow the previous paragraph. &#xD;&#xA;&#xD;&#xA;If your source wasn't especially credible, something like a tabloid saying &quot;A child ate escargot and landed in hospital with meningitis! We will all die with our brains converted to swollen puss if we eat escargot!!!&quot;, then it was some common pathogen which happened to somehow reach a victim's brain in a single case. Disregard the meningitis scare, look up the guidelines for cooking escargot, and stick to them in order to eliminate the common pathogens contained in it. &#xD;&#xA;&lt;hr&gt;&#xD;&#xA;edit: now you have updated your question, it was possible to do some research. The parasite was the easy one. &#xD;&#xA;&#xD;&#xA;![screenshot of paper][1]&#xD;&#xA;&#xD;&#xA;This paper is used as a basis for the safety guidelines of some government organs, e. g. the public health agency of Canada: [link][2]. As it doesn't say how the 2-3 minutes are measured, I'd wait until the core of a snail is at 55°C, and measure at least 3 minutes after that (or more, for added safety). This will make you safe from the parasite infection, which sometimes causes meningitis (and is probably unpleasant even if it doesn't reach the brain). &#xD;&#xA;&#xD;&#xA;As for bacteria, I didn't find any special information about escargot or any kind of land snails. As all the mentions of escargot and meningitis together I found pointed to the parasite as a cause, there probably isn't an escargot specific bacterium which causes meningitis or other unusual illness. So the usual food safety guidelines apply. Sadly, the various food safety organs of different countries don't seem to have published specific guidelines for escargot (maybe the French have, but I don't speak French). You can use the guidelines for seafood, because for food safety purposes, [escargots count as mollusks][3] Foodsafety.gov is a good place to start for the home cook - even if you don't live in the USA, you can trust them to have chosen good guidelines. [The FDA site][4] also contains good information, it lists 145°F internal temperature for seafood, but, strangely, no time period. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kYuVL.png&#xD;&#xA;  [2]: http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/acantonensis-eng.php&#xD;&#xA;  [3]: http://www.fda.gov/food/foodsafety/product-specificinformation/seafood/seafoodhaccp/ucm111304.htm&#xD;&#xA;  [4]: http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm" />
  <row Id="30059" PostHistoryTypeId="2" PostId="14306" RevisionGUID="6794a05e-c32f-4b05-a67b-5b1cef0316f1" CreationDate="2011-04-24T16:13:20.423" UserId="5850" Text="You could always frost the brownies, or you could also sprinkle powdered sugar with a sieve over the top to add a little extra sweetness." />
  <row Id="30060" PostHistoryTypeId="2" PostId="14307" RevisionGUID="21d04539-a81a-4323-a228-ab93f169910f" CreationDate="2011-04-24T19:00:18.307" UserId="5299" Text="Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I tossed them both, with some regret (the roast was tasty while it lasted). &#xD;&#xA;&#xD;&#xA;While talking to a friend, they mentioned that moldy meat is more likely to cause problems (sickness, death) than moldy fruits or veggies. Since the asparagus was only moldy on the stem end you snap off anyway, they said I could probably have eaten the rest of it (after some judicious cooking). &#xD;&#xA;&#xD;&#xA;The question: Is moldy meat worse than moldy plants (i.e. are you less likely to get sick eating moldy asparagus than moldy steak)? " />
  <row Id="30061" PostHistoryTypeId="1" PostId="14307" RevisionGUID="21d04539-a81a-4323-a228-ab93f169910f" CreationDate="2011-04-24T19:00:18.307" UserId="5299" Text="Food safety of meat vs. veggies and fruit with mold on them" />
  <row Id="30062" PostHistoryTypeId="3" PostId="14307" RevisionGUID="21d04539-a81a-4323-a228-ab93f169910f" CreationDate="2011-04-24T19:00:18.307" UserId="5299" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;vegetables&gt;&lt;fruit&gt;&lt;mold&gt;" />
  <row Id="30063" PostHistoryTypeId="5" PostId="14307" RevisionGUID="cbb8d479-7e49-42b0-a39b-41b82f029311" CreationDate="2011-04-24T19:30:28.683" UserId="5299" Comment="More describation in question." Text="Obviously, it's bad to eat moldy food, so I don't do so. However, the other day I was presented with both an old pot roast and asparagus in the fridge, both of which had grown mold. Of course, I tossed them both, with some regret (the roast was tasty while it lasted). &#xD;&#xA;&#xD;&#xA;While talking to a friend, they mentioned that moldy meat is more likely to cause problems (sickness, death) than moldy fruits or veggies. Since the asparagus was only moldy on the stem end you snap off anyway, they said I could probably have eaten the rest of it (after some judicious cooking). &#xD;&#xA;&#xD;&#xA;The question: Is moldy meat worse than moldy plants (i.e. are you less likely to get sick eating moldy asparagus than moldy steak)? Further, if it *is* worse, why? Is it that meat-mold can eat us, too (as humans are meat), while the plant-mold doesn't eat meaty matter as well as plant matter?" />
  <row Id="30064" PostHistoryTypeId="2" PostId="14308" RevisionGUID="acd53a82-8d94-4964-839d-0ccb8675cd30" CreationDate="2011-04-24T19:49:21.630" UserId="5853" Text="Olives olives olives olives olives" />
  <row Id="30065" PostHistoryTypeId="10" PostId="14169" RevisionGUID="d314c435-c265-4a3f-9e4a-0e5cc6c41891" CreationDate="2011-04-24T20:30:00.703" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30066" PostHistoryTypeId="6" PostId="14086" RevisionGUID="901b8335-d65a-4565-8578-c4cc566e49d3" CreationDate="2011-04-24T20:31:30.093" UserId="41" Comment="edited tags" Text="&lt;pairing&gt;&lt;serving-suggestion&gt;&lt;lobster&gt;" />
  <row Id="30067" PostHistoryTypeId="2" PostId="14309" RevisionGUID="c5d574eb-3375-4e16-98b4-7552a0d4d11f" CreationDate="2011-04-24T20:33:14.650" UserId="4638" Text="No, the mold on meat isn't especially bad. It won't eat your insides. But still, moldy meat _is_ worse than moldy plants. &#xD;&#xA;&#xD;&#xA;Mold itself isn't a strong health concern. It can't cause an illness, and doesn't grow in the human stomach. There are some kinds which produce metabolitic byproducts poisonous for humans, and this means that you shouldn't eat moldy food, because you don't know which type of mold it has. Unless you know that the type is benign, as in a piece of roquefort. But if you see a moldy vegetable and throw away the moldy part plus a generous part of the healthy-looking tissue (mold &quot;roots&quot; are invisible without a microscope, what you see on the surface is only its &quot;flowers&quot;), you have a non-neglible risk of ingesting a small amount of mold, but the probability of it containing toxins strong enough to cause symptoms is very, very small. So it is reasonably safe to eat the healthy parts of plants which had mold growing somewhere on them. &#xD;&#xA;&#xD;&#xA;The problem is that mold grows in the same conditions as bacteria do, only more slowly. When food is stored under improper conditions (or for too long a time under proper conditions), if a mold starts growing and reaches a stage where it is visible, in this time all the bacteria capable of growing on this food will have multiplied into unimaginable numbers (remember, bacteria grow exponentially, with a generation cyclus often as short as 20 to 30 minutes). &#xD;&#xA;&#xD;&#xA;Both plants and meat in our food supply have some chance of contamination with pathogenic organisms like salmonella, E. coli, and something-resistant SA (it isn't only MRSA which is bad for you, a staphylococcus can be resistant to any number of antibiotics besides methicillin). But these grow on protein, not on vegetables (insofar, your logic for the mold holds). So you are reasonably safe eating a thoroughly washed vegetable - even if it does have some human pathogens, there will be only a handful of them, even after days of non-refrigerated storage, and almost everyone's immune system can cope with that. But if you eat meat which was left in microorganism-friendly conditions for long enough that mold creates visible spots, you are eating colonies of bacteria numbering in the billions, even after cutting the moldy part away. If one of these colonies happens to be a pathogen, your risk of getting ill is very high. &#xD;&#xA;&#xD;&#xA;Actually, it was probably high enough hours or days before the mold became visible. Heating to the guidelines temperature doesn't ensure that all bacteria die, it ensures that out of a hypothetical contamination, only one in 1 000 000 is left alive. But if left in a pot full of food, these bacteria left can start multiplying and reach their previous numbers after a few generations. So be mindful of the time cooked food spends in the fridge, even if you don't see or smell any alteration. But if you see mold on meat, it means that every reasonable risk limit for eating it has long been crossed. Just throw it away, period. " />
  <row Id="30068" PostHistoryTypeId="25" PostId="14307" RevisionGUID="ba2dfc1f-8b55-4dbb-9722-bd883e07e257" CreationDate="2011-04-24T20:48:55.297" Comment="http://twitter.com/#!/StackCooking/status/62256728028352512" />
  <row Id="30069" PostHistoryTypeId="25" PostId="14295" RevisionGUID="6c1aae65-588d-4467-844d-4dcb2fb7885b" CreationDate="2011-04-25T02:48:55.613" Comment="http://twitter.com/#!/StackCooking/status/62347327238701056" />
  <row Id="30070" PostHistoryTypeId="2" PostId="14310" RevisionGUID="227bd838-6efa-422a-b68b-dde44081e0fc" CreationDate="2011-04-25T04:38:32.277" UserId="4489" Text="While ethanol is not, strictly speaking, a carbohydrate, I'd consider the effect of the alcohol itself. If your goal is to avoid the weight gain associated with carbohydrates, I'd suggest that the alcohol itself is more significant. While carbs will at least provide energy, alcohol is very poorly metabolized." />
  <row Id="30071" PostHistoryTypeId="25" PostId="14235" RevisionGUID="7b6d9e3d-f904-4002-8c49-6fded00bbf90" CreationDate="2011-04-25T05:48:55.497" Comment="http://twitter.com/#!/StackCooking/status/62392624325214208" />
  <row Id="30072" PostHistoryTypeId="2" PostId="14311" RevisionGUID="5a017283-2864-4f20-bfc5-6df757fe185a" CreationDate="2011-04-25T07:18:45.680" UserId="5855" Text="I'm making lemonade, but no matter what ratios of lemon to sugar I use, I can't get that tartness and tang that I can taste in my favourite commercial drinks. I noticed that even with drinks that don't have a citrus flavour, they sometimes have that tartness, so I examined the ingredients of various tangy drinks.&#xD;&#xA;&#xD;&#xA;I managed to narrow down that tart drinks tend to have the ingredients citric acid and trisodium citrate. Neither of those ingredients are things I can get at the grocery store. Is there anything I can get at the grocery store that will have the same tartness as those ingredients? It needs to be something cheap please, because the whole reason I'm making my own lemonade is to avoid the expense of the ready made stuff." />
  <row Id="30073" PostHistoryTypeId="1" PostId="14311" RevisionGUID="5a017283-2864-4f20-bfc5-6df757fe185a" CreationDate="2011-04-25T07:18:45.680" UserId="5855" Text="How can I make my lemonade more tart/tangy?" />
  <row Id="30074" PostHistoryTypeId="3" PostId="14311" RevisionGUID="5a017283-2864-4f20-bfc5-6df757fe185a" CreationDate="2011-04-25T07:18:45.680" UserId="5855" Text="&lt;lemonade&gt;" />
  <row Id="30075" PostHistoryTypeId="25" PostId="14311" RevisionGUID="93517371-9100-42ea-a7e0-a3dcce9b398c" CreationDate="2011-04-25T08:48:55.537" Comment="http://twitter.com/#!/StackCooking/status/62437923458527232" />
  <row Id="30076" PostHistoryTypeId="2" PostId="14312" RevisionGUID="25f15003-1f48-4d4d-96a2-5c5eef4db083" CreationDate="2011-04-25T09:39:42.293" UserId="682" Text="In particular, how does it compare to it being boiled?" />
  <row Id="30077" PostHistoryTypeId="1" PostId="14312" RevisionGUID="25f15003-1f48-4d4d-96a2-5c5eef4db083" CreationDate="2011-04-25T09:39:42.293" UserId="682" Text="What does it mean for something to be broiled?" />
  <row Id="30078" PostHistoryTypeId="3" PostId="14312" RevisionGUID="25f15003-1f48-4d4d-96a2-5c5eef4db083" CreationDate="2011-04-25T09:39:42.293" UserId="682" Text="&lt;boiling&gt;" />
  <row Id="30079" PostHistoryTypeId="2" PostId="14313" RevisionGUID="e22522e8-d934-4e66-847b-94b8ea45c404" CreationDate="2011-04-25T10:58:42.493" UserId="5858" Text="I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can I do to rectify now?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="30080" PostHistoryTypeId="1" PostId="14313" RevisionGUID="e22522e8-d934-4e66-847b-94b8ea45c404" CreationDate="2011-04-25T10:58:42.493" UserId="5858" Text="How do you make italian meringue?" />
  <row Id="30081" PostHistoryTypeId="3" PostId="14313" RevisionGUID="e22522e8-d934-4e66-847b-94b8ea45c404" CreationDate="2011-04-25T10:58:42.493" UserId="5858" Text="&lt;egg-whites&gt;&lt;meringue&gt;" />
  <row Id="30082" PostHistoryTypeId="2" PostId="14314" RevisionGUID="4e531a0e-e06d-4453-a0dd-61071eec200f" CreationDate="2011-04-25T11:15:27.377" UserId="5859" Text="Obviously, (as mentioned before), you could add a little bit more sugar, or you could add instant cocoa which is essentially cocoa powder with a bit of dried milk and sugar added. This would work, though the full flavour of the cocoa may disappear a bit." />
  <row Id="30083" PostHistoryTypeId="2" PostId="14315" RevisionGUID="0d74c8fe-f779-4175-a02b-97f61b11fe17" CreationDate="2011-04-25T11:34:14.677" UserId="5660" Text="It doesn't compare at all - broiling is the US term for what is called grilling in UK. &#xD;&#xA;&#xD;&#xA;In the US, a &quot;grill&quot; is used to mean a &quot;gas powered barbeque&quot;, as the Brits would say." />
  <row Id="30084" PostHistoryTypeId="5" PostId="14315" RevisionGUID="f052c4d5-6b99-42b8-b2c8-23270afa98d1" CreationDate="2011-04-25T11:40:11.207" UserId="5660" Comment="more info" Text="It doesn't compare at all - broiling is the US term for what is called grilling in UK. The heat source is above the food.&#xD;&#xA;&#xD;&#xA;In the US, a &quot;grill&quot; is used to mean a &quot;gas powered barbeque&quot;, as the Brits would say.  The heat source is below the food." />
  <row Id="30085" PostHistoryTypeId="6" PostId="14312" RevisionGUID="8a657e76-b042-48e5-bc59-749cebc5f87d" CreationDate="2011-04-25T11:44:31.657" UserId="3203" Comment="edited tags; edited tags" Text="&lt;translation&gt;" />
  <row Id="30086" PostHistoryTypeId="25" PostId="14312" RevisionGUID="b10270ab-9d18-4906-bdfc-861b98ecf8fa" CreationDate="2011-04-25T11:48:55.733" Comment="http://twitter.com/#!/StackCooking/status/62483223191617536" />
  <row Id="30087" PostHistoryTypeId="2" PostId="14316" RevisionGUID="5d49b2e4-73e3-453e-a8f4-3418c077bee7" CreationDate="2011-04-25T13:17:44.663" UserId="41" Text="Citric acid is available at many supermarkets worldwide, and if you can't find it in any of your supermarkets, you should almost certainly be able to find it in a bulk food, health food, or baking supplies store.&#xD;&#xA;&#xD;&#xA;As rumtscho helpfully points out in the comments, you can also find it online, i.e. [on Amazon][1], but do make sure that it is actually food grade (the linked product is).&#xD;&#xA;&#xD;&#xA;Trisodium citrate (more colloquially referred to simply as sodium citrate or just citrate) is a buffer intended to *reduce* the acidity of the final product.  It's normally used in molecular recipes where a particular gelling agent needs a certain pH range.  It's possible that some lemonade makers are using it to control the flavour as well, i.e. by adding more citric acid than expected and then buffering it out, in order to *reduce* the &quot;lemony&quot; flavour.&#xD;&#xA;&#xD;&#xA;That is probably *not* what you want for homemade lemonade, so don't bother trying to locate trisodium citrate.  Just experiment with small amounts of citric acid.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/NOW-Foods-Citric-Powder-Pound/dp/B0017WFX6G/ref=sr_1_1?ie=UTF8&amp;qid=1303737182&amp;sr=8-1" />
  <row Id="30088" PostHistoryTypeId="6" PostId="14311" RevisionGUID="a1815600-ebb2-407a-a3c6-09f014ca866e" CreationDate="2011-04-25T13:17:56.803" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;additives&gt;&lt;lemonade&gt;" />
  <row Id="30089" PostHistoryTypeId="2" PostId="14317" RevisionGUID="df859e5a-009d-4e47-8801-49f96bfceb8b" CreationDate="2011-04-25T13:19:44.217" UserId="5800" Text="I thought it might be better to search using Spanish terms for sauces, and I found this -&#xD;&#xA;&#xD;&#xA;http://www.recetascomidas.com/recetas-de/mojo-picon-andaluz&#xD;&#xA;&#xD;&#xA;It says&#xD;&#xA;&#xD;&#xA;    4 cloves garlic&#xD;&#xA;    2 cayenne peppers&#xD;&#xA;    1 / 4 cup olive oil&#xD;&#xA;    1 cup water&#xD;&#xA;    1 splash of vinegar &#xD;&#xA;&#xD;&#xA;    1 tablespoon paprika pepper&#xD;&#xA;    1 pinch of cumin&#xD;&#xA;    Coarse salt&#xD;&#xA;    Bread crumbs&#xD;&#xA;&#xD;&#xA;Soften the cayenne peppers in a little hot water a few minutes.&#xD;&#xA;&#xD;&#xA;Put the paprika, cumin, cayenne peppers and garlic in a mortar and crush together well.&#xD;&#xA;&#xD;&#xA;Next, add the vinegar, oil and water, and stir everything thoroughly.&#xD;&#xA;&#xD;&#xA;Add breadcrumbs to adjust to the desired thickness.&#xD;&#xA;&#xD;&#xA;It is miles away from the sauces under discussion - but it is the only Spanish sauce recipe I can find that actually claims Andaluz as its origin." />
  <row Id="30090" PostHistoryTypeId="5" PostId="14317" RevisionGUID="8a1f480e-3335-454b-b591-ef4a26835cfd" CreationDate="2011-04-25T13:28:15.553" UserId="5800" Comment="added 16 characters in body" Text="I thought it might be better to search using Spanish terms for sauces, and I found this -&#xD;&#xA;&#xD;&#xA;http://www.recetascomidas.com/recetas-de/mojo-picon-andaluz&#xD;&#xA;&#xD;&#xA;It says&#xD;&#xA;&#xD;&#xA;    4 cloves garlic&#xD;&#xA;    2 cayenne peppers&#xD;&#xA;    1 / 4 cup olive oil&#xD;&#xA;    1 cup water&#xD;&#xA;    1 splash of vinegar &#xD;&#xA;&#xD;&#xA;    1 tablespoon paprika pepper&#xD;&#xA;    1 pinch of cumin&#xD;&#xA;    Coarse salt&#xD;&#xA;    Bread crumbs&#xD;&#xA;&#xD;&#xA;Soften the cayenne peppers in a little hot water a few minutes.&#xD;&#xA;&#xD;&#xA;Put the paprika, cumin, cayenne peppers and garlic in a mortar and crush together well.&#xD;&#xA;&#xD;&#xA;Next, add the vinegar, oil and water, and stir everything thoroughly.&#xD;&#xA;&#xD;&#xA;Add breadcrumbs to thicken to the desired consistency.&#xD;&#xA;&#xD;&#xA;It is miles away from the sauces under discussion - but it is the only Spanish sauce recipe I can find that actually claims Andaluz as its origin in the title." />
  <row Id="30091" PostHistoryTypeId="25" PostId="14313" RevisionGUID="d9ea45ff-4d4a-4114-9945-bba5bde8dfa3" CreationDate="2011-04-25T14:48:55.660" Comment="http://twitter.com/#!/StackCooking/status/62528520408141825" />
  <row Id="30092" PostHistoryTypeId="2" PostId="14318" RevisionGUID="6134495c-abca-4c21-bfad-35c9e907b7ba" CreationDate="2011-04-25T15:07:59.437" UserId="1259" Text="I have an [iSi whipped cream charger][1]. The directions for recipes almost universally call for you to put your liquid in the charger, charge with nitrous, and then let chill for 1 - 12 hours (depending on the recipe). I am interested in using the charger for a large amount of plates, and it won't be big enough for the full service. &#xD;&#xA;&#xD;&#xA;Is the charge and then cool order important? Can I cool the liquid for the necessary time, put it in the cannister, charge, and then serve immediately? Does this change based on the type of foam you're making (i.e. whipped cream vs savory foam vs gelatin based foam)? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.isinorthamerica.com/foodservice/products/gourmet-whip-plus/en/" />
  <row Id="30093" PostHistoryTypeId="1" PostId="14318" RevisionGUID="6134495c-abca-4c21-bfad-35c9e907b7ba" CreationDate="2011-04-25T15:07:59.437" UserId="1259" Text="Does a liquid need to cool under pressure in a whipped cream charger prior to serving or just be cold?" />
  <row Id="30094" PostHistoryTypeId="3" PostId="14318" RevisionGUID="6134495c-abca-4c21-bfad-35c9e907b7ba" CreationDate="2011-04-25T15:07:59.437" UserId="1259" Text="&lt;whipped-cream&gt;&lt;whipper&gt;" />
  <row Id="30095" PostHistoryTypeId="5" PostId="784" RevisionGUID="6f5da3c5-1e50-444d-8ad7-ddb29ee3e838" CreationDate="2011-04-25T15:28:13.110" UserId="67" Comment="added muffin; moved icing/frosting to the bottom of the baked goods section." Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are sweet biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="30096" PostHistoryTypeId="2" PostId="14319" RevisionGUID="87d0e1cc-0f15-480c-bcc6-553e6edb3c50" CreationDate="2011-04-25T15:29:01.320" UserId="41" Text="It depends on the preparation.&#xD;&#xA;&#xD;&#xA;I have the Creative Whip which comes with a little recipe book and not all of the recipes demand that you chill after charging.  For example the &quot;instant chocolate mousse&quot; is really instant.  The only liquid ingredient is the cream itself which is already chilled, and the gas expansion inside the canister chills it even further, so it's ready right away.&#xD;&#xA;&#xD;&#xA;On the other hand, if you're making something with gelatin, carrageenan, or any other gelling agent which needs to set, then you'll obviously need to fill the canister while it's still a liquid (otherwise it's going to be rather hard to whip, not to mention hard to get into the canister itself!) and then chill to set it.&#xD;&#xA;&#xD;&#xA;Basically it's simply a question of how cold your liquid is *before* it goes into the canister vs. how cold you want it to be when you serve it.  If you can chill it to the correct temperature beforehand, and that won't prevent you from whipping it (as it would with an actual gel), then by all means chill first.&#xD;&#xA;&#xD;&#xA;In the specific case when you're using creams and/or cheeses to make a mousse or espuma, you almost never need to chill it in the whipper itself - although it won't hurt either.&#xD;&#xA;&#xD;&#xA;By the way, if you're making a gel or anything else that needs to set, it's best to chill it gradually in an ice water bath and shake it frequently as it chills, in order to keep the gas dispersed.  If you just charge it and stick it in the fridge, you may find it very hard to dispense afterward." />
  <row Id="30097" PostHistoryTypeId="2" PostId="14320" RevisionGUID="7e6072f0-1225-47c4-9eb8-9e60000fb830" CreationDate="2011-04-25T15:41:11.013" UserId="1201" Text="Not 'authentic', but I make it with mayo, chili oil, chili powder, crushed garlic, and honey. It's good on vegetables, too, especially cauliflower for some reason." />
  <row Id="30098" PostHistoryTypeId="5" PostId="3008" RevisionGUID="22b32d42-0d56-4c51-83b5-7f8c76b00efd" CreationDate="2011-04-25T15:56:36.607" UserId="34" Comment="edited body" Text="Peanut butter can be used.  While it makes a tasty hummus, the flavor of tahini is definitely more authentic." />
  <row Id="30099" PostHistoryTypeId="2" PostId="14321" RevisionGUID="3e866985-3370-4d3a-bc01-4b95ea33ccb3" CreationDate="2011-04-25T15:59:27.597" UserId="5861" Text="The key here is _after some judicious cooking_.  Assuming that you cook the meat or vegetables well ([generally &gt;= 165F is recommended][1]; a pressure-cooker would certainly do the trick if the food was heated all the way through), so that there's nothing actually left alive in what you're eating, the question is what toxins were left behind by the mold and whatever else that was growing there.  (Of course, it is worth noting that the USDA recommends [discarding many things including meats and soft vegetables][2] when moldy; the USDA's job is to give recommendations that will keep you on the safe side.)&#xD;&#xA;&#xD;&#xA;Anyway, molds can produce [mycotoxins][3], but these are normally produced by molds that grow on vegetables.  So from the mold side, you may be better off cooking and eating the roast.  Unfortunately, bacteria love to grow on meat and can produce things like [heat stable enterotoxins][4].  Bacteria generally don't invade meat very far (not if it's something dense like a roast), so I would _guess_ that you would be safest if you cut off the outside of the roast, then cooked it heavily, and ate it.&#xD;&#xA;&#xD;&#xA;But chances are if you do this sort of thing very many times, you'll make some mistake (touch the outside of the meat, then a handle somewhere, then cook the meat, then touch the handle again...oops...).  If you're not starving, it's probably wisest to follow the USDA's recommendations.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://foodsafety.wsu.edu/consumers/faq3.htm&#xD;&#xA;  [2]: http://www.fsis.usda.gov/factsheets/molds_on_food/index.asp&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Mycotoxin&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Heat-stable_enterotoxin" />
  <row Id="30100" PostHistoryTypeId="5" PostId="14321" RevisionGUID="41484c83-7caf-422f-9c21-fbd3267314a9" CreationDate="2011-04-25T16:13:37.007" UserId="5861" Comment="added 123 characters in body" Text="The key here is _after some judicious cooking_.  Assuming that you cook the meat or vegetables well ([generally &gt;= 165F is recommended][1]; a pressure-cooker would certainly do the trick if the food was heated all the way through), so that there's nothing actually left alive in what you're eating, the question is what toxins were left behind by the mold and whatever else that was growing there.  (Of course, it is worth noting that the USDA recommends [discarding many things including meats and soft vegetables][2] when moldy; the USDA's job is to give recommendations that will keep you on the safe side.)&#xD;&#xA;&#xD;&#xA;Anyway, molds can produce [mycotoxins][3], but these are normally produced by molds that grow on vegetables.  So from the mold side, you might be better off cooking and eating the roast (edit: then again, [mold on cured meats produce mycotoxins][4]).  Unfortunately, bacteria love to grow on meat and can produce things like [heat stable enterotoxins][5].  Bacteria generally don't invade meat very far (not if it's something dense like a roast), so I would _guess_ that you would be safe enough if you cut off the outside of the roast, then cooked it heavily, and ate it.&#xD;&#xA;&#xD;&#xA;But chances are if you do this sort of thing very many times, you'll make some mistake (touch the outside of the meat, then a handle somewhere, then cook the meat, then touch the handle again...oops...).  If you're not starving, it's probably wisest to follow the USDA's recommendations.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://foodsafety.wsu.edu/consumers/faq3.htm&#xD;&#xA;  [2]: http://www.fsis.usda.gov/factsheets/molds_on_food/index.asp&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Mycotoxin&#xD;&#xA;  [4]: http://www.ncbi.nlm.nih.gov/pubmed/15508635&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Heat-stable_enterotoxin" />
  <row Id="30101" PostHistoryTypeId="2" PostId="14322" RevisionGUID="c50a7589-75c1-47e5-a3fe-ad1b7fdf315d" CreationDate="2011-04-25T16:21:06.593" UserId="2158" Text="After a making a batch of [horchata][1], I always feel wasteful throwing away all of the uncooked rice.  Can it be re-used for another batch, or has it given up its good flavors?  If not, are there any other uses for it?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Horchata" />
  <row Id="30102" PostHistoryTypeId="1" PostId="14322" RevisionGUID="c50a7589-75c1-47e5-a3fe-ad1b7fdf315d" CreationDate="2011-04-25T16:21:06.593" UserId="2158" Text="Re-use rice for multiple batches of horchata?" />
  <row Id="30103" PostHistoryTypeId="3" PostId="14322" RevisionGUID="c50a7589-75c1-47e5-a3fe-ad1b7fdf315d" CreationDate="2011-04-25T16:21:06.593" UserId="2158" Text="&lt;rice&gt;&lt;mexican-cuisine&gt;&lt;beverages&gt;" />
  <row Id="30104" PostHistoryTypeId="2" PostId="14323" RevisionGUID="55b78a59-9f40-4dbf-a46f-def896615697" CreationDate="2011-04-25T17:01:22.643" UserId="2531" Text="What's the best technique to tuck or close the tortilla when preparing a burrito, to avoid it coming undone whilst eating?" />
  <row Id="30105" PostHistoryTypeId="1" PostId="14323" RevisionGUID="55b78a59-9f40-4dbf-a46f-def896615697" CreationDate="2011-04-25T17:01:22.643" UserId="2531" Text="How do you ensure a tortilla keeps all its contents when making a burrito?" />
  <row Id="30106" PostHistoryTypeId="3" PostId="14323" RevisionGUID="55b78a59-9f40-4dbf-a46f-def896615697" CreationDate="2011-04-25T17:01:22.643" UserId="2531" Text="&lt;mexican-cuisine&gt;&lt;tortilla&gt;" />
  <row Id="30107" PostHistoryTypeId="2" PostId="14324" RevisionGUID="e13d2837-a2c4-4d06-85e5-0ca52b40510f" CreationDate="2011-04-25T17:17:07.923" UserId="1685" Text="Applejack can be used to add apple flavor in pie crust (particularly apple) in place of some of the water.  http://www.foodnetwork.com/recipes/good-eats/super-apple-pie-recipe/index.html" />
  <row Id="30108" PostHistoryTypeId="2" PostId="14325" RevisionGUID="1047d0b3-df97-4721-9a3a-86364fa414d1" CreationDate="2011-04-25T17:24:08.530" UserId="15" Text="It sounds to me like you may (perhaps) be talking about red pepper coulis.&#xD;&#xA;&#xD;&#xA;There is a New Mexico hotel called [Hotel Andaluz][1], with a restaurant called Ibiza. They serve a potato poblano crepe dish with red pepper coulis. [It is quite possible that this type of dish][2] could be spiced to any heat level you desire, and served any way you wish.&#xD;&#xA;&#xD;&#xA;FWIW American establishments enjoy co-opting a nice name and having nothing to do with the cuisine they supposedly represent, however [by appearance and description it sounds like this place and recipe might fit the bill][3].&#xD;&#xA;&#xD;&#xA;Here is the base from about:&#xD;&#xA;&#xD;&#xA;&gt; - 2-3 large red, yellow or orange bell peppers&#xD;&#xA;&gt; - 2 oz. extra virgin olive oil&#xD;&#xA;&gt; - 2 Tbsp. chopped shallots&#xD;&#xA;&gt; - ¼ cup vegetable stock&#xD;&#xA;&gt; - 1 Tbsp balsamic vinegar&#xD;&#xA;&gt; - Kosher salt &amp; ground white pepper, to taste&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Red Pepper Coulis][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.hotelandaluz.com/i/downloads/Lucia_Dinner_Menu.pdf&#xD;&#xA;  [2]: http://culinaryarts.about.com/od/sauces/r/bellpepcoulis.htm&#xD;&#xA;  [3]: http://www.hotelandaluz.com/about_hotel_andaluz/&#xD;&#xA;  [4]: http://i.stack.imgur.com/RipmS.jpg" />
  <row Id="30109" PostHistoryTypeId="2" PostId="14326" RevisionGUID="c404a977-ade1-4859-ac7c-cd6f70c19ffe" CreationDate="2011-04-25T17:29:57.033" UserId="5703" Text="one of the most proper ways of doing it is to fold the bottom 1/3 of the way up, then fold the sides in, and end off with folding the top down to close it. It then looks somewhat like an envelope. I like filling mine with lots of food, so I usually don't gold the top down. I just do the first two steps. My plate usually looks like it hasn't been used because nothing falls out." />
  <row Id="30110" PostHistoryTypeId="2" PostId="14327" RevisionGUID="5e859389-7e6e-495c-ae74-3cc6d438f98a" CreationDate="2011-04-25T17:30:26.670" UserId="4782" Text="Here's how we always did it (this was a weekly meal growing up, and for reference, we made tortilla shells with approximately a 12 inch diameter):&#xD;&#xA;&#xD;&#xA; - Arrange the ingredients in a line&#xD;&#xA;   down the middle, leaving about 1 inch&#xD;&#xA;   on either end about at least 3 inches on&#xD;&#xA;   either side&#xD;&#xA; - Fold the ends over, so the crease is right where the ingredients stop&#xD;&#xA; - Fold one side, then the other side with both creases right where the ingredients stop&#xD;&#xA;&#xD;&#xA;With that, I've never had much issue with anything coming undone, just a little leaking if there is too much salsa or other liquid ingredients." />
  <row Id="30111" PostHistoryTypeId="25" PostId="14323" RevisionGUID="ba02c3aa-55dd-449b-8d52-1921f9a701dd" CreationDate="2011-04-25T17:48:55.730" Comment="http://twitter.com/#!/StackCooking/status/62573819671486465" />
  <row Id="30112" PostHistoryTypeId="6" PostId="5409" RevisionGUID="0e8320b0-06f7-42be-86e9-a6c04f70dffb" CreationDate="2011-04-25T18:34:39.320" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;emulsion&quot;" Text="&lt;preparation&gt;&lt;vinegar&gt;&lt;emulsion&gt;" />
  <row Id="30113" PostHistoryTypeId="6" PostId="5147" RevisionGUID="c4ba2294-0249-4cba-857a-11c0c9d8e46c" CreationDate="2011-04-25T18:35:25.870" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;vegetables&gt;&lt;asparagus&gt;" />
  <row Id="30114" PostHistoryTypeId="6" PostId="5916" RevisionGUID="ab02cd4b-e634-4d00-86b3-b8b3a0870d48" CreationDate="2011-04-25T18:36:13.140" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;frying&quot;" Text="&lt;frying&gt;&lt;mushrooms&gt;" />
  <row Id="30115" PostHistoryTypeId="2" PostId="14328" RevisionGUID="6c165c79-9eb2-47a2-b09b-452ad460bdbb" CreationDate="2011-04-25T18:42:52.010" UserId="-1" Text="" />
  <row Id="30116" PostHistoryTypeId="2" PostId="14329" RevisionGUID="5d2c99dd-013e-402c-abde-44ac8357fd96" CreationDate="2011-04-25T18:42:52.010" UserId="-1" Text="" />
  <row Id="30117" PostHistoryTypeId="2" PostId="14330" RevisionGUID="dac38cb7-1c35-4763-bb85-6690ffc6339e" CreationDate="2011-04-25T19:18:04.870" UserId="123" Text="General Tips&#xD;&#xA;------------&#xD;&#xA;First off, make sure your tortilla is ready to be folded. A cold or dried out tortilla will crack or split much easier than a warm moist tortilla. Second, don't overfill the tortilla. If you have small tortillas you can't try to make a giant burrito and expect that to work out.&#xD;&#xA;&#xD;&#xA;How to fold&#xD;&#xA;-----------&#xD;&#xA;Now that we have the basics out of the way let's get to folding.&#xD;&#xA;&#xD;&#xA;![How to fold a burrito][1]&#xD;&#xA;&#xD;&#xA; 1. Place the contents in approximately the middle of your partially folded tortilla. This is on its side right now. Leave plenty of room on the ends otherwise you'll most surely have food spilling out once it's folded up. I like to use the bottom end to &quot;tuck&quot; the food in nice and snug by laying it over the food and pulling it in a bit.&#xD;&#xA; 2. Fold one end over...&#xD;&#xA; 3. then the other end...&#xD;&#xA; 4. and then roll the bottom up towards the top. Make sure not to let the food squeeze out. I hold it with my fingers at the crease where the bottom edge that's been folded up meets the food.&#xD;&#xA; 5. Keep rolling it up.&#xD;&#xA; 6. Eat it.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;Not sure where this picture originated from (tried [TinEye][2] with no luck) but I found it [here][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VAnZp.jpg&#xD;&#xA;  [2]: http://www.tineye.com/&#xD;&#xA;  [3]: http://unwantedadv.blogspot.com/2009/02/how-to-fold-burrito.html" />
  <row Id="30118" PostHistoryTypeId="2" PostId="14331" RevisionGUID="e3beb2e3-e9a0-43fa-bbd9-9180c0b226ef" CreationDate="2011-04-25T19:23:29.607" UserId="123" Text="Are the lemons by themselves tart enough for you? If not then perhaps you need a better source of lemons (or you could try the citric acid route some people have suggested). If they are then you probably need to add less water. I would imagine that the water would have as big if not more of an impact on the sour/tartness level as the sugar." />
  <row Id="30119" PostHistoryTypeId="2" PostId="14332" RevisionGUID="8a094510-456a-40ce-81c1-c9a46b32d878" CreationDate="2011-04-25T19:51:29.007" UserId="5866" Text="&#xD;&#xA;What is the difference between Grills, Barbecues, Broiling e.t.c.?&#xD;&#xA;&#xD;&#xA;Note: I plan to post my own answer, but you're welcome to post yours." />
  <row Id="30120" PostHistoryTypeId="1" PostId="14332" RevisionGUID="8a094510-456a-40ce-81c1-c9a46b32d878" CreationDate="2011-04-25T19:51:29.007" UserId="5866" Text="What is the difference between Grills, Barbecues, Broiling e.t.c.?" />
  <row Id="30121" PostHistoryTypeId="3" PostId="14332" RevisionGUID="8a094510-456a-40ce-81c1-c9a46b32d878" CreationDate="2011-04-25T19:51:29.007" UserId="5866" Text="&lt;grilling&gt;&lt;barbecue&gt;&lt;broiler&gt;" />
  <row Id="30122" PostHistoryTypeId="2" PostId="14333" RevisionGUID="47ff8536-bab3-4da1-9a32-8e3db045d62b" CreationDate="2011-04-25T20:19:09.100" UserId="5866" Text="Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface?  Is that direct, or indirect?&#xD;&#xA;&#xD;&#xA;And what'd you call sticking a marshmallow directly in a flame to toast it? no grid at all. Is there a unique name for that? &#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="30123" PostHistoryTypeId="1" PostId="14333" RevisionGUID="47ff8536-bab3-4da1-9a32-8e3db045d62b" CreationDate="2011-04-25T20:19:09.100" UserId="5866" Text="What is direct heat?" />
  <row Id="30124" PostHistoryTypeId="3" PostId="14333" RevisionGUID="47ff8536-bab3-4da1-9a32-8e3db045d62b" CreationDate="2011-04-25T20:19:09.100" UserId="5866" Text="&lt;grilling&gt;&lt;barbecue&gt;&lt;heat&gt;" />
  <row Id="30125" PostHistoryTypeId="2" PostId="14334" RevisionGUID="ee624940-f540-463f-8368-d0b7618c7b80" CreationDate="2011-04-25T20:33:05.387" UserId="2389" Text="I'm going to pull quotes from BBQ god Steven Raichlen to help answer your question:&#xD;&#xA;&#xD;&#xA;&gt; Direct: food is cooked directly over&#xD;&#xA;&gt; and just a few inches away from the&#xD;&#xA;&gt; flowing coals at a temperature in&#xD;&#xA;&gt; excess of 500F.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Indirect: food is cooked adjacent to,&#xD;&#xA;&gt; not directly over, hot coals.&#xD;&#xA;&#xD;&#xA;Direct heat is therefore hotter and fiercer, and suitable for thin, small tender cuts of meat (or breads), and will cook for a relatively short time. Therefore the images you're seeing are direct heat.&#xD;&#xA;&#xD;&#xA;Indirect grilling is better suited for oven-style cooking: ribs, turkeys, whole fish." />
  <row Id="30126" PostHistoryTypeId="2" PostId="14335" RevisionGUID="2d5a13e5-e4da-4e9f-b2e5-fc9860298977" CreationDate="2011-04-25T20:41:37.993" UserId="5617" Text="I'm trying to make kimchi, but I don't have any chili powder (gochugaru  -고추가루). Does anyone know what this is made from? I'm trying to find it at a normal western grocery store (Wal-Mart, Kroger, Remke...) I figured if I knew what type of peppers it was made from I could find something equivalent. " />
  <row Id="30127" PostHistoryTypeId="1" PostId="14335" RevisionGUID="2d5a13e5-e4da-4e9f-b2e5-fc9860298977" CreationDate="2011-04-25T20:41:37.993" UserId="5617" Text="What kind of peppers are used in Gochugaru (고추가루) ?" />
  <row Id="30128" PostHistoryTypeId="3" PostId="14335" RevisionGUID="2d5a13e5-e4da-4e9f-b2e5-fc9860298977" CreationDate="2011-04-25T20:41:37.993" UserId="5617" Text="&lt;chilies&gt;&lt;kimchi&gt;" />
  <row Id="30129" PostHistoryTypeId="2" PostId="14336" RevisionGUID="de72ae99-f788-4a05-b93e-749bdeed17f9" CreationDate="2011-04-25T20:42:24.920" UserId="5868" Text="i was thinking cornstarch would work in cream sauces for reheating in the microwave&#xD;&#xA;" />
  <row Id="30130" PostHistoryTypeId="2" PostId="14337" RevisionGUID="7ec64b53-195e-48f2-81c6-6d4b2d29f76f" CreationDate="2011-04-25T20:45:58.153" UserId="4638" Text="I didn't post a full answer before, because I didn't have the time to expand on one. Aaronut spared me time by writing 2/3 of what I would have (citric acid, citrate) and presenting it very well. I won't repeat that part. But there is another point which I find important: &#xD;&#xA;&#xD;&#xA;When you say &quot;tangy&quot;, do you really mean &quot;sour&quot;? Because for me, &quot;tangy&quot; means a combination of &quot;sour&quot; + &quot;astringent&quot;, with sometimes a hint of &quot;bitter&quot; thrown in. &#xD;&#xA;&#xD;&#xA;This means that even if you drink pure lemon juice, your drink will still not appear tangy enough to you. You need to add astringency. &#xD;&#xA;&#xD;&#xA;The way commercial drinks add it is by carbonation. There are systems you can use to carbonate your own drinks at home, but you'll have to make the investment first. &#xD;&#xA;&#xD;&#xA;You could try making your lemonade with store-bought carbonated water, but given the price difference between carbonated water and store-bought lemonade on the one hand and tap water and carbonated water on the other hand, it will probably not let you save much money. It will, however, help you drink better quality lemonade (as in, made from real fresh fruit instead of synthetic flavors). &#xD;&#xA;&#xD;&#xA;Another way you can achieve it is fermentation. Don't let it go on too long, you don't want an alcoholic drink. The trouble is, with wild cultures you never know when a batch will turn out good and when it will have off-flavors. &#xD;&#xA;&#xD;&#xA;You can also add ingredients which are by themselves astringent. Chokeberries resp. their juice would be a perfect choice for a lemonade, if you don't mind the red color. Quinces shouldn't add much color. There are no other easy astringent ingredients I can think of right now, except for a tea of oak bark, but the taste will need lots of getting used to if used in a lemonade.&#xD;&#xA;&#xD;&#xA;If you find out that it's the astringency you've been missing, you probably need no additional citric acid. " />
  <row Id="30131" PostHistoryTypeId="25" PostId="14333" RevisionGUID="9dbbd1aa-51ea-4841-8847-497fc4435b1d" CreationDate="2011-04-25T20:48:55.727" Comment="http://twitter.com/#!/StackCooking/status/62619118670594048" />
  <row Id="30132" PostHistoryTypeId="5" PostId="14329" RevisionGUID="0009bb31-4d96-4865-a333-3c8ab710c02a" CreationDate="2011-04-25T20:56:38.057" UserId="1887" Comment="added 87 characters in body" Text="Canning, pickling, freezing, drying, and otherwise preparing food for long-term storage" />
  <row Id="30133" PostHistoryTypeId="24" PostId="14329" RevisionGUID="0009bb31-4d96-4865-a333-3c8ab710c02a" CreationDate="2011-04-25T20:56:38.057" Comment="Proposed by 1887 approved by 41 edit id of 127" />
  <row Id="30134" PostHistoryTypeId="5" PostId="14328" RevisionGUID="408c62cf-391b-4c05-bd25-c4a8be8d9303" CreationDate="2011-04-25T20:56:44.593" UserId="1887" Comment="added 426 characters in body" Text="This tag is meant as a catch-all term for all long-term food storage questions. Specific topics might include preparing fruit preserves, pickles, dried meat products (sausages or jerky, for example), freezing, and vacuum sealing. &#xD;&#xA;&#xD;&#xA;Often questions about refrigerator storage use this tag as well. &#xD;&#xA;&#xD;&#xA;Please also include tags indicating the type of food and the type of preservation, such as [tag:canning] or [tag:freezing]." />
  <row Id="30135" PostHistoryTypeId="24" PostId="14328" RevisionGUID="408c62cf-391b-4c05-bd25-c4a8be8d9303" CreationDate="2011-04-25T20:56:44.593" Comment="Proposed by 1887 approved by 41 edit id of 126" />
  <row Id="30136" PostHistoryTypeId="2" PostId="14338" RevisionGUID="9f9e573d-b477-4181-8408-375febf0fa33" CreationDate="2011-04-25T20:59:59.050" UserId="5869" Text="As far as I know, real Italian meringue don't really have to cook in a strict sense, they only need to dry out the water present in the white. For that to happen you should cook them at a very low temperature (something between 180-200 Fahrenheit) and keep the oven door slightly open, so that the moisture present in it could go away and they could dry properly. If you made something else in the oven before (e.g. for dinner) you could put them in the oven turned off but still hot and leave them overnight to dry, or at least for a good couple of hours.&#xD;&#xA;&#xD;&#xA;I never used sugar syrup, but only powdered sugar, as syrup probably adds too much moisture. The dosage I use is generally 100 grams of powdered sugar for every egg white (if Google is right, that would be about 3.5 ounces).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30137" PostHistoryTypeId="2" PostId="14339" RevisionGUID="fece9dc0-d334-4e60-9eb7-d5a647b1faae" CreationDate="2011-04-25T21:26:02.777" UserId="3203" Text="A burrito's tortilla is NOT folded. It is just rolled!&#xD;&#xA;&#xD;&#xA;If your filling comes out it is to finely chopped, to wet, or too much&#xD;&#xA;&#xD;&#xA;If it wants to unroll, just hang onto to it! A fresh, soft, and warmed tortilla will quite happily stay rolled anyway, what sort of tortilla's are you using?&#xD;&#xA;&#xD;&#xA;This is simple food at it's best, please don't make is complicated&#xD;&#xA;&#xD;&#xA;You fold when using an oversized tortilla to make a Chimichanga" />
  <row Id="30138" PostHistoryTypeId="2" PostId="14340" RevisionGUID="54a69a21-5998-493a-aed0-8dee5738c34f" CreationDate="2011-04-25T21:43:39.697" UserId="5870" Text="Some years ago I tried a lemonade in southern Peru. It was very tangy and creamy. I asked the waiter how they made it and he replied that they blended a whole lemon with its peel. The juice was then strained. It was g" />
  <row Id="30139" PostHistoryTypeId="2" PostId="14341" RevisionGUID="735f7ac3-cf0d-440d-b0aa-98a3bdd2c4bc" CreationDate="2011-04-25T21:58:14.047" UserId="5866" Text="why is cooking in oil or fat considered dry heating?&#xD;&#xA;&#xD;&#xA;but in wine, it's considered moist heating?" />
  <row Id="30140" PostHistoryTypeId="1" PostId="14341" RevisionGUID="735f7ac3-cf0d-440d-b0aa-98a3bdd2c4bc" CreationDate="2011-04-25T21:58:14.047" UserId="5866" Text="why is cooking in oil or fat considered dry heating?" />
  <row Id="30141" PostHistoryTypeId="3" PostId="14341" RevisionGUID="735f7ac3-cf0d-440d-b0aa-98a3bdd2c4bc" CreationDate="2011-04-25T21:58:14.047" UserId="5866" Text="&lt;oil&gt;&lt;broiler&gt;" />
  <row Id="30142" PostHistoryTypeId="4" PostId="14313" RevisionGUID="d61d61fe-1f47-4f8f-bdd1-f34483517c32" CreationDate="2011-04-25T21:59:05.757" UserId="41" Comment="edited tags; edited title; deleted 11 characters in body" Text="How can I get Italian meringue to thicken?" />
  <row Id="30143" PostHistoryTypeId="6" PostId="14313" RevisionGUID="d61d61fe-1f47-4f8f-bdd1-f34483517c32" CreationDate="2011-04-25T21:59:05.757" UserId="41" Comment="edited tags; edited title; deleted 11 characters in body" Text="&lt;eggs&gt;&lt;italian-cuisine&gt;&lt;meringue&gt;&lt;egg-whites&gt;" />
  <row Id="30144" PostHistoryTypeId="5" PostId="14313" RevisionGUID="d61d61fe-1f47-4f8f-bdd1-f34483517c32" CreationDate="2011-04-25T21:59:05.757" UserId="41" Comment="edited tags; edited title; deleted 11 characters in body" Text="I tried to make italian meringue and it was all going well until the meringue, (with the sugar syrup added), just didn't thicken and turned into 'royal icing'. Next time, how do I make it and what can I do to rectify now?" />
  <row Id="30145" PostHistoryTypeId="2" PostId="14342" RevisionGUID="29d28367-a6e0-4f7a-a76b-6290143c13ac" CreationDate="2011-04-25T22:10:22.363" UserId="41" Text="Oil is dry heat because oil contains no water.  Wine does.&#xD;&#xA;&#xD;&#xA;The &quot;moist&quot; in moist heat really means *water*.  In moist heat cooking, water acts as a solvent and actually *dissolves* much of the solid matter in the food - hence the reason why steaming and boiling tend to make food rather soft or even soggy.&#xD;&#xA;&#xD;&#xA;Oil, on the other hand, is very rarely a solvent.  There are certain food compounds that are fat-soluble, but most are water-soluble and oil, being [hydrophobic][1], actually blocks any contact with water, thus preventing any dissolution, and generally making the food crispier as well as promoting the [Maillard reaction][2] (which can only occur with dry heat, due to the low boiling point of water).&#xD;&#xA;&#xD;&#xA;It may seem counterintuitive, but oil isn't wet.  It just looks that way.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Hydrophobe&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="30146" PostHistoryTypeId="6" PostId="14335" RevisionGUID="c841bf0a-48bd-40ff-af04-fc61db62e4f8" CreationDate="2011-04-25T22:28:15.183" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;chilies&gt;&lt;kimchi&gt;&lt;korean-cuisine&gt;" />
  <row Id="30147" PostHistoryTypeId="2" PostId="14343" RevisionGUID="21997b4d-e6a4-4754-a59d-5324bf7ff6c6" CreationDate="2011-04-25T22:39:30.797" UserId="123" Text="Direct Heat&#xD;&#xA;-----------&#xD;&#xA;&#xD;&#xA;A method of heat transfer in which heat waves radiate from a source (for example, an open burner or grill) and travel directly to the item being heated with no conductor between heat source and food. Examples are grilling, broiling, barbecueing, and toasting. ([source][1])&#xD;&#xA;&#xD;&#xA;Keep in mind that the grill itself doesn't really act as a conductor as much as a way to hold the food in a static position relative to the heat source. To better understand direct heat, understand it's complement:&#xD;&#xA;&#xD;&#xA;Indirect Heat&#xD;&#xA;-------------&#xD;&#xA;&#xD;&#xA;When using indirect heat, your goal is to never have any part of the meat directly over flames or charcoal. You can only do indirect cooking with a charcoal or gas grill that has a cover. In this respect, it acts very much like a convection oven... the heat swirls around the inside of the grill and the meat is cooked from all angles. This also eliminates the need to 'flip' or turn your meat during the cooking process. ([source][2])&#xD;&#xA;&#xD;&#xA;This is generally used to cook large pieces of heat that need a long time to cook. A smoker is an example of the kind of equipment used to cook with indirect heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.glutenfreeda.com/glossary.asp&#xD;&#xA;  [2]: http://www.hub-uk.com/cooking/tipsBBQindheat.htm" />
  <row Id="30148" PostHistoryTypeId="2" PostId="14344" RevisionGUID="f371c0db-c471-4ecf-954e-afd319462b8b" CreationDate="2011-04-25T22:40:33.700" UserId="160" Text="I believe the direct v. indirect distinction originally comes from grilling. There, its essentially a question of do you put the food directly over the heat source (burning charcoal, gas burner, wood longs, etc.) or do you put it on the other side of the grill. Putting it directly over concentrates most of the heat on the bottom side of the food; putting it on the other side allows the heat to distribute to all sides of the food. Naturally, since its spread out, its also cooler.&#xD;&#xA;&#xD;&#xA;So, you can then generalize that the following are more like direct heat:&#xD;&#xA;&#xD;&#xA;- Sitting on the coals in a foil pouch. (Or on the wood, whatever fuel).&#xD;&#xA;- Under a broiler, gas or electric&#xD;&#xA;- Held with tongs over a burner on a stove (e.g., a pepper)&#xD;&#xA;- In a sauté or fry pan, with only a little oil&#xD;&#xA;&#xD;&#xA;The heat-contact side may be being hit by heat upwards of 1000°F in some methods.&#xD;&#xA;&#xD;&#xA;And some examples of things more like indirect:&#xD;&#xA;&#xD;&#xA;- Baked in an oven.&#xD;&#xA;- In a smoker (what's called BBQ in the American South)&#xD;&#xA;- Boiling, steaming, braising.&#xD;&#xA;&#xD;&#xA;You also get some things that are harder to classify, like if you deep fry something its being cooked evenly all around, but at a heat delivery rate more similar to direct heat. And some odd things like a slice of bread in a toaster (mostly like direct heat, but with two heat sources).&#xD;&#xA;&#xD;&#xA;Direct heat is used to cook thin cuts of meat (thin steak); indirect to cook large cuts (roast). Sometimes both are used; you may use indirect heat to cook a thick steak or roast through, but direct heat to sear the outside." />
  <row Id="30149" PostHistoryTypeId="2" PostId="14345" RevisionGUID="73ff8c62-6cae-4f88-963b-745549c5fdcd" CreationDate="2011-04-25T22:48:10.127" UserId="123" Text="As Mien pointed out in the comments, these terms can vary based on where you are from. My answer is based on the U.S. version of the terms. &#xD;&#xA;&#xD;&#xA;**Grilling**: To cook with direct exposure to heat, usually from *below*.&#xD;&#xA;&#xD;&#xA;**Broiling**: To cook with direct exposure to heat, usually from *above*.&#xD;&#xA;&#xD;&#xA;**BBQing**: To cook with indirect heat using wood in order to add a smoke flavor. &#xD;&#xA;&#xD;&#xA;In many parts of the U.S. grilling and BBQing are used synonymously, in which it mostly implies grilling meat outdoors, although, as you can see by the definitions above, that isn't entirely accurate." />
  <row Id="30150" PostHistoryTypeId="2" PostId="14346" RevisionGUID="712c7bae-c5c4-4620-9300-c57cb99c60fa" CreationDate="2011-04-25T23:23:22.113" UserId="4763" Text="When I go to the Korean supermarkets in LA, I usually see half an aisle just dedicated to 고추가루 in all kinds of forms (mild to spicy, fine to coarse grind) and colors. I don't know that there's any specific pepper than it is all about how sweet and mildly spicy 고추가루 is supposed to be. You could start from there to make your own by sun drying and crushing whatever peppers are available to you.&#xD;&#xA;&#xD;&#xA;If you are looking for a substitute that you can buy at a western store, try crushed red pepper flakes (the kind you see in the shakers at pizza places). You're going to be adjusting for taste/spiciness anyway, so not much of a dealbreaker." />
  <row Id="30151" PostHistoryTypeId="25" PostId="14341" RevisionGUID="8dd24b40-b184-4106-9600-5e6040224c68" CreationDate="2011-04-25T23:48:56.010" Comment="http://twitter.com/#!/StackCooking/status/62664416654663680" />
  <row Id="30152" PostHistoryTypeId="2" PostId="14347" RevisionGUID="0c6bf7b3-70e8-43df-8f26-84228748fe25" CreationDate="2011-04-26T00:25:45.627" UserId="5660" Text="Using Ryan's definitions for clarity -&#xD;&#xA;&#xD;&#xA;Grilling: To cook with direct exposure to heat, usually from below.&#xD;&#xA;&#xD;&#xA;Broiling: To cook with direct exposure to heat, usually from above.&#xD;&#xA;&#xD;&#xA;BBQing: To cook with indirect heat using wood in order to add a smoke flavor. &#xD;&#xA;&#xD;&#xA;I have to make the point that broiling can be done with electricity, whereas grilling is by definition by something burning (in my case it is usually lighter fluid).&#xD;&#xA;&#xD;&#xA;If you power your grill with charcoal, you can get that smoky flavour by adding woodchips into the fuel - to my mind, that is barbequeing, even if the heating is direct.  " />
  <row Id="30153" PostHistoryTypeId="6" PostId="14341" RevisionGUID="9c3a5306-ef28-4368-95ff-45797436792f" CreationDate="2011-04-26T00:38:40.770" UserId="41" Comment="edited tags" Text="&lt;oil&gt;&lt;fats&gt;&lt;moisture&gt;" />
  <row Id="30154" PostHistoryTypeId="2" PostId="14348" RevisionGUID="729d76d6-9f93-4fff-a690-c00b6178b8e8" CreationDate="2011-04-26T00:46:55.873" UserId="5660" Text="LOL this is getting silly - what are we going to say about induction hobs, rotisseries, and microwaves?&#xD;&#xA;&#xD;&#xA;Perhaps we should think more deeply. Let me suggest that direct heat means heat directly applied to the food from a source that is red hot or hotter - flames are hotter than that by definition. That way electric heating is also accommodated.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30155" PostHistoryTypeId="5" PostId="14332" RevisionGUID="764c0764-7fb2-4511-bcd8-ddd83d991067" CreationDate="2011-04-26T02:42:46.257" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Translating cooking terms between US / UK / AU / CA / NZ](http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;&#xD;&#xA;What is the difference between Grills, Barbecues, Broiling e.t.c.?&#xD;&#xA;&#xD;&#xA;Note: I plan to post my own answer, but you're welcome to post yours." />
  <row Id="30156" PostHistoryTypeId="10" PostId="14332" RevisionGUID="49f29e3c-f3c1-4820-be73-ea6be75aed74" CreationDate="2011-04-26T02:42:45.603" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30157" PostHistoryTypeId="2" PostId="14349" RevisionGUID="7df6809c-322a-45b8-828b-6638eb16636b" CreationDate="2011-04-26T03:34:40.970" UserId="5776" Text="One thing you can make which is very fast is unleavened flatbread. For example, chapati and roti are two Indian flatbreads made without yeast. If you try one of these though, I'd recommend getting a special flour to get the authentic flavor. They come out kind of bitter with regular whole wheat flour. Chapati or Atta flour can be found at Indian grocers, or order online. King Arthur Flour makes a version which I haven't tried, but generally their products are very good - http://www.kingarthurflour.com/shop/items/chakki-atta-indian-flour-3-lb&#xD;&#xA;&#xD;&#xA;If you want to try no-knead bread you don't need a book. Mark Bittman of the NY Times has posted some no-knead recipes online (from Jim Lahey of Sullivan St Bakery in NY, who now has his own book of no-knead recipes). &#xD;&#xA;&#xD;&#xA;Overnight rise recipe: http://www.nytimes.com/2006/11/08/dining/081mrex.html&#xD;&#xA;Newer &quot;quick&quot; version, 4-5 hour rise: http://www.nytimes.com/2008/10/08/dining/08mini.html&#xD;&#xA;&#xD;&#xA;You can also make pita bread with an hour and a half rise. " />
  <row Id="30158" PostHistoryTypeId="2" PostId="14350" RevisionGUID="a40966e3-c163-4963-b877-4ec3acfc19dc" CreationDate="2011-04-26T05:02:54.700" UserId="5873" Text="Blanch first, pat dry with paper towel, and then fry. Use combination oil, should be mostly vegetable oil with some peanut oil to balance the saturation." />
  <row Id="30159" PostHistoryTypeId="2" PostId="14351" RevisionGUID="a0eebf85-71e7-4701-903e-d69b4851362d" CreationDate="2011-04-26T06:35:43.053" UserId="5267" Text="When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?&#xD;&#xA;&#xD;&#xA;How much water should be used (say in a standard sized Weber grill) when burning charcoal, and how should it be added (poured, sprayed, etc.)?&#xD;&#xA;" />
  <row Id="30160" PostHistoryTypeId="1" PostId="14351" RevisionGUID="a0eebf85-71e7-4701-903e-d69b4851362d" CreationDate="2011-04-26T06:35:43.053" UserId="5267" Text="What is the best way to douse a charcoal grill?" />
  <row Id="30161" PostHistoryTypeId="3" PostId="14351" RevisionGUID="a0eebf85-71e7-4701-903e-d69b4851362d" CreationDate="2011-04-26T06:35:43.053" UserId="5267" Text="&lt;meat&gt;&lt;grilling&gt;&lt;heat&gt;&lt;outdoor-cooking&gt;" />
  <row Id="30162" PostHistoryTypeId="2" PostId="14352" RevisionGUID="e982c5db-c405-4807-80c3-bfeeb90edd3b" CreationDate="2011-04-26T07:01:36.453" UserId="5874" Text="the Ah-So company distributes the duck sauce in grocery stores here in Boston Area. Their duck sauce is pretty close to Chinese restaurants. Also if you slice some medium thick pork strips and toss it with thier BBQ sauce then broil, you get the same spareribs as in the restaurant as well. Enjoy!&#xD;&#xA;&#xD;&#xA;Heres a link for Ah-So&#xD;&#xA;&#xD;&#xA;http://www.alliedoldenglish.com/ahso.php?flavor=original&#xD;&#xA;" />
  <row Id="30163" PostHistoryTypeId="2" PostId="14353" RevisionGUID="aa0deb3d-5a71-4403-a719-80b061350846" CreationDate="2011-04-26T08:38:08.460" UserId="5770" Text="Add some coals over the hot ones and/or reduce airflow some other way (many grills have slits or vents to control airflow, play with those, close them partially).&#xD;&#xA;&#xD;&#xA;Both should reduce heat output (adding coals of course will mean the grill will burn for longer and will eventually heat up again).&#xD;&#xA;&#xD;&#xA;I'd not throw water or other liquids on it. Only makes a mess :)" />
  <row Id="30164" PostHistoryTypeId="25" PostId="14351" RevisionGUID="a6a0db1c-ab6f-42a2-8ce1-b2041fc4a185" CreationDate="2011-04-26T08:48:56.770" Comment="http://twitter.com/#!/StackCooking/status/62800315732344832" />
  <row Id="30165" PostHistoryTypeId="5" PostId="14351" RevisionGUID="de9b3953-9cc6-45a6-8c07-fd91e2d7c855" CreationDate="2011-04-26T10:25:47.023" UserId="5267" Comment="added 31 characters in body" Text="When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire out completely?&#xD;&#xA;&#xD;&#xA;How much water should be used when burning charcoal in a very primitive grill or pit *without* a lid or adjustable vents, and how should it be added (poured, sprayed, etc.)?&#xD;&#xA;" />
  <row Id="30166" PostHistoryTypeId="25" PostId="14318" RevisionGUID="7ec5cbcc-56d5-4bee-ab10-31a483d7d74d" CreationDate="2011-04-26T11:48:57.153" Comment="http://twitter.com/#!/StackCooking/status/62845615343804416" />
  <row Id="30167" PostHistoryTypeId="2" PostId="14354" RevisionGUID="a906c8dc-b8ee-497d-ac62-c2fd1667241c" CreationDate="2011-04-26T12:34:58.350" UserId="3203" Text="South American style toss salt over the coals. Works well, looks sassy, but makes a big salty mess&#xD;&#xA;&#xD;&#xA;More practically just use fully combusted cold ashes from previous fires. Gently scatter them over hot coals to reduce airflow and lower temperature for a while. Use a large tin with big holes punched in the lid to makes handling and shaking easy, or just get messy and scatter by hand&#xD;&#xA;&#xD;&#xA;Hardwood ashes that have been quickly sifted should not be too dusty so as to make a mess with the food&#xD;&#xA;" />
  <row Id="30168" PostHistoryTypeId="2" PostId="14355" RevisionGUID="c2a60aa0-9cc2-42a4-96d0-c00225e1278e" CreationDate="2011-04-26T12:54:45.853" UserId="4489" Text="In what context are you hearing these terms? I'm most familiar with direct vs indirect cooking with regards to grilling. In the context of grilling, direct heat means that the meat is directly over the flame, whereas indirect heat would be a configuration in which the coals are on one side of the grill and the meat on the other (often with a pan of water or other liquid underneath).&#xD;&#xA;&#xD;&#xA;Indirect grilling is often used for slower cooking (ribs, brisket, etc) and provides more even heat. Direct grilling is great for quick searing, burgers, grilled pineapple, etc." />
  <row Id="30169" PostHistoryTypeId="2" PostId="14356" RevisionGUID="dd7cbf80-1b9b-4bf8-8b69-c635934c8e80" CreationDate="2011-04-26T13:11:04.013" UserId="4489" Text="To build on Aaronut's answer, one issue with cooking in a &quot;moist&quot; environment is that it limits the temperature.&#xD;&#xA;&#xD;&#xA;In dry-heat cooking, such as roasting, searing, frying, grilling, etc., the flavor from the Maillard reaction (to which Aaronut alluded) is a very important result.&#xD;&#xA;&#xD;&#xA;In moist cooking, such as braising, poaching, steaming, etc., the temperature cannot (with the exception of pressure cooking, but there are other issues there) rise high enough to allow your meat to become browned. You can also have flavor and nutrient loss, as well as texture issues.&#xD;&#xA;&#xD;&#xA;Consider a steak, for example. Whether it is pan-seared or grilled, it will be browned on the outside. Imagine if, instead, it was boiled. Personally, I would not want to eat that gray lifeless mass of meat.&#xD;&#xA;&#xD;&#xA;Or another example: french fries. You can put potatoes in hot oil, and you get a crispy delicious snack. Drop them in boiling water, and you get.. boiled potatoes?&#xD;&#xA;&#xD;&#xA;This isn't to say there is no value in moist cooking; just to illustrate the difference between moist and dry." />
  <row Id="30170" PostHistoryTypeId="2" PostId="14357" RevisionGUID="65451f38-c0b6-4dbc-a193-394aad393ddb" CreationDate="2011-04-26T13:32:48.413" UserId="1178" Text="Roasts and steaks will last 6-12 months and ground beef will last 3-4 months. (via [KitchenHacks][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://kitchenhacks.com/2011/04/19/buying-bulk-beef/" />
  <row Id="30171" PostHistoryTypeId="6" PostId="13953" RevisionGUID="9f283021-f48c-4a4c-909d-aeb93bafd8db" CreationDate="2011-04-26T13:37:00.670" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;storage-lifetime&gt;&lt;freezing&gt;&lt;raw-meat&gt;" />
  <row Id="30173" PostHistoryTypeId="2" PostId="14359" RevisionGUID="5afa9df8-8821-4257-8208-2bac7f8115a9" CreationDate="2011-04-26T14:29:14.063" UserId="2832" Text="Instead of dousing the coals, in a primitive setup, you would be better served to manipulate distance from heat source as your form of temperature control.  It can be as simple as adding or removing bricks to space your grill from your flame, or as complicated as a pulley-based system to raise or lower your grate.&#xD;&#xA;&#xD;&#xA;Using water will cause your coals to smolder, which can give off creosote (less likely with charcoal than wood, but still a possibility). This can impart a rather nasty flavor into your food.&#xD;&#xA;&#xD;&#xA;If you are unable to or uncomfortable with changing your grate distance, then salt or some other dry smothering agent would be viable." />
  <row Id="30176" PostHistoryTypeId="2" PostId="14360" RevisionGUID="b5b5b303-db86-4fab-b04a-a58fa1f1b09d" CreationDate="2011-04-26T16:02:49.793" UserId="15" Text="Heaping some pre-soaked (apple, etc) wood atop the embers cools coals and creates steam and smoke. For more info, read up on smoking food in a barbeque. " />
  <row Id="30177" PostHistoryTypeId="5" PostId="6970" RevisionGUID="c2d86ea7-37a7-48be-b5f2-e305db3a5484" CreationDate="2011-04-26T16:28:31.340" UserId="1229" Comment="rewritten the excerpt to avoid it gets truncated by the SE software" Text="Questions about eggs and egg based foods, or egg substitutions in recipes." />
  <row Id="30178" PostHistoryTypeId="24" PostId="6970" RevisionGUID="c2d86ea7-37a7-48be-b5f2-e305db3a5484" CreationDate="2011-04-26T16:28:31.340" Comment="Proposed by 1229 approved by 60 edit id of 128" />
  <row Id="30179" PostHistoryTypeId="2" PostId="14361" RevisionGUID="c705e2b6-7f56-4c6c-866f-f09c44132b94" CreationDate="2011-04-26T16:45:17.593" UserId="1181" Text="I have a rack of hooks that sit on the wall that my cooker backs on to, and on this I hang a crowded collection various utensils:&#xD;&#xA;&#xD;&#xA;![Photo of various utensils hanging directly above electric hob surface][1]&#xD;&#xA;&#xD;&#xA;The space is fairly contained, as there are cupboards on either side and the fan/extractor unit directly above. While cooking some pasta earlier they were getting a *heavy* steaming, which got me thinking... **is this storage location safe and/or sensible in terms of hygiene and degradation of the tools? Or any other considerations?**&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;For those without access to the image, or want more info without guessing, the rack holds (in order):&#xD;&#xA;&#xD;&#xA;* Two metal handle/clip things for the oven's grill tray&#xD;&#xA;* Metal/Plastic potato masher&#xD;&#xA;* Metal/Plastic spatula&#xD;&#xA;* Plastic spatula&#xD;&#xA;* Plastic slotted spoon&#xD;&#xA;* Plastic spoon&#xD;&#xA;* Metal whisk&#xD;&#xA;* Wooden spatula&#xD;&#xA;* Metal tongs&#xD;&#xA;* Metal/Plastic tongs&#xD;&#xA;* Metal/Plastic Can opener&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/cyU9M.jpg" />
  <row Id="30180" PostHistoryTypeId="1" PostId="14361" RevisionGUID="c705e2b6-7f56-4c6c-866f-f09c44132b94" CreationDate="2011-04-26T16:45:17.593" UserId="1181" Text="Is it safe/sensible to store utensils above the hob?" />
  <row Id="30181" PostHistoryTypeId="3" PostId="14361" RevisionGUID="c705e2b6-7f56-4c6c-866f-f09c44132b94" CreationDate="2011-04-26T16:45:17.593" UserId="1181" Text="&lt;storage-method&gt;&lt;utensils&gt;" />
  <row Id="30182" PostHistoryTypeId="2" PostId="14362" RevisionGUID="82376c0e-3e91-4b54-8f4c-0a9c34f33343" CreationDate="2011-04-26T16:59:54.317" UserId="67" Text="This really should be a comment, as it doesn't directly answer the question, but it's kinda long ...&#xD;&#xA;&#xD;&#xA;I do the same thing, but I'll admit there are a couple of disadvantages:&#xD;&#xA;&#xD;&#xA;1. When you stir-fry, you will aresolize oils which will end up depositing on the utensils (and pot racks above your stove).&#xD;&#xA;2. Some things will splatter (eg, a long-simmering tomato sauce), which again means the need to wash the utensils.&#xD;&#xA;&#xD;&#xA;As for the degredation issues -- if they can't even handle the temperature of steaming, you probably don't want them in the kitchen at all.  I haven't notice any problems with my wooden or wood-handled utensils.&#xD;&#xA;&#xD;&#xA;I don't have any better space, as my cabinets are so low that hanging utensils can't really fit anywhere else in the kitchen, and I find hanging so much more convenient than everything in a drawer or a container on the counter that I'm not willing to switch.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Are there safety issues?  Maybe if there were a fire on the stove, but so long as it isn't the fire extinguisher being stored there, I don't think it's that big of an issue.  (that's not to say that I know for sure there aren't any ... I just don't know of any)" />
  <row Id="30183" PostHistoryTypeId="6" PostId="6786" RevisionGUID="06e4d77a-c425-4c75-a0d4-ccb7dac32301" CreationDate="2011-04-26T17:37:34.260" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;chicken&gt;&lt;slow-cooking&gt;" />
  <row Id="30184" PostHistoryTypeId="6" PostId="6433" RevisionGUID="deb0f172-2b44-4944-9f96-7d267adf2ae3" CreationDate="2011-04-26T17:39:01.327" UserId="1887" Comment="Retagged" Text="&lt;cheese&gt;&lt;microwave&gt;" />
  <row Id="30185" PostHistoryTypeId="6" PostId="5849" RevisionGUID="7110c198-a35e-4e81-9b66-7a27d6c6ea45" CreationDate="2011-04-26T17:40:07.737" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;sorbet&quot; and &quot;freezing&quot;" Text="&lt;equipment&gt;&lt;freezing&gt;&lt;sorbet&gt;" />
  <row Id="30186" PostHistoryTypeId="2" PostId="14363" RevisionGUID="471b05f2-c383-4424-9508-f258484e1389" CreationDate="2011-04-26T17:51:29.787" UserId="5881" Text="That's not a good place from a safety aspect - reaching over the hob will be hazardous during cooking." />
  <row Id="30187" PostHistoryTypeId="5" PostId="14288" RevisionGUID="379d63a4-8a92-44ec-afe3-446b2ef9273d" CreationDate="2011-04-26T17:56:04.340" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="In Belgium and many countries of Europe we have great influence from Africa and Middle East food. &#xD;&#xA;&#xD;&#xA;The &quot;Andalouse sauce&quot; is used as filling of some sort of &quot;burrito&quot; that in Brussels they call &quot;Dürum&quot;.&#xD;&#xA;&#xD;&#xA;Does anybody have the real recipe. The color I have seen is a soft orange.&#xD;&#xA;&#xD;&#xA;It is not a soup, but a creamy sauce:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/55ao9.jpg" />
  <row Id="30188" PostHistoryTypeId="4" PostId="14288" RevisionGUID="379d63a4-8a92-44ec-afe3-446b2ef9273d" CreationDate="2011-04-26T17:56:04.340" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="What are the ingredients of a real Andalouse sauce?" />
  <row Id="30189" PostHistoryTypeId="6" PostId="14288" RevisionGUID="379d63a4-8a92-44ec-afe3-446b2ef9273d" CreationDate="2011-04-26T17:56:04.340" UserId="41" Comment="added 2 characters in body; edited tags; edited title" Text="&lt;hot-sauce&gt;" />
  <row Id="30190" PostHistoryTypeId="5" PostId="14363" RevisionGUID="8f021943-0eeb-4fd1-9aa9-a4ce8c9853a8" CreationDate="2011-04-26T17:57:52.573" UserId="5881" Comment="more information" Text="That's not a good place from a safety aspect - reaching over the hob will be hazardous during cooking.&#xD;&#xA;&#xD;&#xA;The gizmos will get coated with undesirable gunge unless all are in everyday use - a film will be picked up from cooking vapours, which will then trap dust and microorganisms.&#xD;&#xA;&#xD;&#xA;It is not a good idea ..." />
  <row Id="30191" PostHistoryTypeId="10" PostId="14288" RevisionGUID="2e771d40-c84d-49c1-a864-0a58ad0ba24e" CreationDate="2011-04-26T18:03:53.223" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30192" PostHistoryTypeId="2" PostId="14364" RevisionGUID="1e9247f2-c71c-4f01-918a-821a2b2add4f" CreationDate="2011-04-26T18:09:56.703" UserId="5881" Text="My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I understand. I think she is being influenced by someone she works with, but is honey healthier than sugar? " />
  <row Id="30193" PostHistoryTypeId="1" PostId="14364" RevisionGUID="1e9247f2-c71c-4f01-918a-821a2b2add4f" CreationDate="2011-04-26T18:09:56.703" UserId="5881" Text="Is honey better for you than sugar? If so, why?" />
  <row Id="30194" PostHistoryTypeId="3" PostId="14364" RevisionGUID="1e9247f2-c71c-4f01-918a-821a2b2add4f" CreationDate="2011-04-26T18:09:56.703" UserId="5881" Text="&lt;sugar&gt;&lt;honey&gt;" />
  <row Id="30195" PostHistoryTypeId="2" PostId="14365" RevisionGUID="192f9da6-4213-480a-a15e-8309913a976b" CreationDate="2011-04-26T18:26:38.493" UserId="4580" Text="I'd say yes, honey is a bit healthier than sugar.&#xD;&#xA;&#xD;&#xA; 1. Sugar and honey both are sucrose.&#xD;&#xA;You need some enzymes to digest sucrose, the needed enzymes are in the honey itself, so it's less demanding for your body. For sugar, your body has to use enzymes which you have to produce yourself.&#xD;&#xA; 2. Honey is better for your blood-glucose level (this level raises more if you eat sugar than if you eat the same amount of honey).&#xD;&#xA; 3. Honey contains some vitamins and minerals, which sugar lacks.&#xD;&#xA; 4. As a consequence of all these points: If you use sugar, you have a higher risk of high cholesterol and obesity than if you use sugar.&#xD;&#xA;&#xD;&#xA;I didn't mention anything about the taste, since that is not health-related.&#xD;&#xA;&#xD;&#xA;Source and more info: http://www.benefits-of-honey.com/honey-vs-sugar.html" />
  <row Id="30196" PostHistoryTypeId="5" PostId="13914" RevisionGUID="89c679b5-c09a-4c8f-8728-01f8bee06656" CreationDate="2011-04-26T18:30:03.013" UserId="1229" Comment="rewritten the excerpt to avoid it gets truncated by the SE software; slightly improved the wiki" Text="Questions about the flesh of an animal (especially mammal) used as food." />
  <row Id="30197" PostHistoryTypeId="24" PostId="13914" RevisionGUID="89c679b5-c09a-4c8f-8728-01f8bee06656" CreationDate="2011-04-26T18:30:03.013" Comment="Proposed by 1229 approved by 41 edit id of 130" />
  <row Id="30198" PostHistoryTypeId="5" PostId="13913" RevisionGUID="30151e43-c396-409c-9dbb-96e02f036eb7" CreationDate="2011-04-26T18:30:16.680" UserId="1229" Comment="rewritten the excerpt to avoid it gets truncated by the SE software; slightly improved the wiki" Text="You really want this tag if you are trying to affect a certain affect in a piece of meat without concern for the rest of the recipe.&#xD;&#xA;&#xD;&#xA;Questions about how to marinate meat, how to make it tender, how to butcher it, and which one to use are appropriate for this tag.  &#xD;&#xA;This tag will be often coupled with a specific tag, like [tag:pork], or [tag:beef].&#xD;&#xA;" />
  <row Id="30199" PostHistoryTypeId="24" PostId="13913" RevisionGUID="30151e43-c396-409c-9dbb-96e02f036eb7" CreationDate="2011-04-26T18:30:16.680" Comment="Proposed by 1229 approved by 41 edit id of 129" />
  <row Id="30200" PostHistoryTypeId="5" PostId="14364" RevisionGUID="9b41cbfe-92ee-429e-bd0b-e360e8c43a3e" CreationDate="2011-04-26T18:35:59.437" UserId="5881" Comment="added 234 characters in body" Text="My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I understand. I think she is being influenced by someone she works with, but is honey healthier than sugar? &#xD;&#xA;&#xD;&#xA;Edit: Rumtscho sees this as a general health question and wants to close it.&#xD;&#xA;I see this as a question about ingredient selection. I want to know because I might use honey in other ways, rather than sugar, even if it is expensive." />
  <row Id="30201" PostHistoryTypeId="5" PostId="14365" RevisionGUID="f8e1022c-0495-4db6-ba72-e7b36129f8fa" CreationDate="2011-04-26T18:43:07.403" UserId="4580" Comment="added 119 characters in body" Text="I'd say yes, honey is a bit healthier than sugar.&#xD;&#xA;&#xD;&#xA; 1. Sugar is sucrose.&#xD;&#xA;You need some enzymes to split it into fructose and glucose, your body has to make these enzymes and can digest those mono-sacharides. When you eat honey, there is no need for such body-made enzymes, because the fructose and glucose aren't combined, but they appear there as mono-sacharides. So honey is less demanding for your body.&#xD;&#xA; 2. Honey is better for your blood-glucose level (this level raises more if you eat sugar than if you eat the same amount of honey).&#xD;&#xA; 3. Honey contains some vitamins and minerals, which sugar lacks.&#xD;&#xA; 4. As a consequence of all these points: If you use sugar, you have a higher risk of high cholesterol and obesity than if you use sugar.&#xD;&#xA;&#xD;&#xA;I didn't mention anything about the taste, since that is not health-related.&#xD;&#xA;&#xD;&#xA;Source and more info: http://www.benefits-of-honey.com/honey-vs-sugar.html" />
  <row Id="30202" PostHistoryTypeId="5" PostId="14364" RevisionGUID="2632b892-e3f1-41ba-a3e1-9e76976aa8b4" CreationDate="2011-04-26T18:52:51.997" UserId="60" Comment="edited to be on topic" Text="My girlfriend has been putting honey in my coffee instead of sugar. She says it is better for me, but she can't give me an explanation I understand. I think she is being influenced by someone she works with.&#xD;&#xA;&#xD;&#xA;What nutritional differences are there between honey and sucrose? Are they digested differently?" />
  <row Id="30203" PostHistoryTypeId="4" PostId="14364" RevisionGUID="2632b892-e3f1-41ba-a3e1-9e76976aa8b4" CreationDate="2011-04-26T18:52:51.997" UserId="60" Comment="edited to be on topic" Text="What nutritional differences are there between honey and table sugar (sucrose)?" />
  <row Id="30204" PostHistoryTypeId="6" PostId="14364" RevisionGUID="30fcce78-6368-4487-9e9e-48e0dffc3ef5" CreationDate="2011-04-26T19:11:06.317" UserId="41" Comment="edited tags" Text="&lt;sugar&gt;&lt;nutrition&gt;&lt;honey&gt;" />
  <row Id="30205" PostHistoryTypeId="5" PostId="14365" RevisionGUID="1e07c66c-5a17-43ed-9b15-1d6447b46bb1" CreationDate="2011-04-26T19:22:50.380" UserId="4580" Comment="added 239 characters in body; edited body" Text="I'd say yes, honey is a bit healthier than sugar, but this really depends on the type of sugar or honey. Raw honey is better than pasteurized honey. Highly refined sugar is less healthy than some less refined sugar.&#xD;&#xA;&#xD;&#xA;Assuming you are talking about table sugar and raw honey, in general:&#xD;&#xA;&#xD;&#xA; 1. Sugar is sucrose.&#xD;&#xA;You need some enzymes to split it into fructose and glucose, your body has to make these enzymes and can digest those mono-sacharides. When you eat honey, there is no need for such body-made enzymes, because the fructose and glucose aren't combined, but they appear there as mono-sacharides. So honey is less demanding for your body.&#xD;&#xA; 2. Honey is better for your blood-glucose level (this level raises more if you eat sugar than if you eat the same amount of honey).&#xD;&#xA; 3. Honey contains some vitamins and minerals, which sugar lacks.&#xD;&#xA; 4. As a consequence of all these points: If you use sugar, you have a higher risk of high cholesterol and obesity than if you use sugar.&#xD;&#xA;&#xD;&#xA;I didn't mention anything about the taste, since that is not health-related.&#xD;&#xA;&#xD;&#xA;Source and more info: http://www.benefits-of-honey.com/honey-vs-sugar.html" />
  <row Id="30206" PostHistoryTypeId="5" PostId="14343" RevisionGUID="6583d06d-716c-4947-a6d5-16c3c5a15fa5" CreationDate="2011-04-26T19:58:05.710" UserId="123" Comment="Added a short intro based on comments." Text="Direct vs. Indirect Heat are terms usually used when referring to American style BBQing or grilling. While the terms can apply to other areas of cooking as well their usefulness makes the most sense in this context.&#xD;&#xA;&#xD;&#xA;Direct Heat&#xD;&#xA;-----------&#xD;&#xA;&#xD;&#xA;A method of heat transfer in which heat waves radiate from a source (for example, an open burner or grill) and travel directly to the item being heated with no conductor between heat source and food. Examples are grilling, broiling, barbecueing, and toasting. ([source][1])&#xD;&#xA;&#xD;&#xA;Keep in mind that the grill itself doesn't really act as a conductor as much as a way to hold the food in a static position relative to the heat source. To better understand direct heat, understand it's complement:&#xD;&#xA;&#xD;&#xA;Indirect Heat&#xD;&#xA;-------------&#xD;&#xA;&#xD;&#xA;When using indirect heat, your goal is to never have any part of the meat directly over flames or charcoal. You can only do indirect cooking with a charcoal or gas grill that has a cover. In this respect, it acts very much like a convection oven... the heat swirls around the inside of the grill and the meat is cooked from all angles. This also eliminates the need to 'flip' or turn your meat during the cooking process. ([source][2])&#xD;&#xA;&#xD;&#xA;This is generally used to cook large pieces of heat that need a long time to cook. A smoker is an example of the kind of equipment used to cook with indirect heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.glutenfreeda.com/glossary.asp&#xD;&#xA;  [2]: http://www.hub-uk.com/cooking/tipsBBQindheat.htm" />
  <row Id="30207" PostHistoryTypeId="5" PostId="14330" RevisionGUID="43a5a5c2-c282-4e70-bb79-3376a314182a" CreationDate="2011-04-26T20:02:17.640" UserId="123" Comment="Updated source for image, added an intro." Text="Folding a burrito is serious business. Get it wrong and you'll end up dumping most of the contents all over the place and look like a burrito noob. Get it right and your hands and plate should be perfectly clean. Be aware that publicly flaunting these skills might lead to many people wanting you to fold their burritos for them.&#xD;&#xA;&#xD;&#xA;General Tips&#xD;&#xA;------------&#xD;&#xA;First off, make sure your tortilla is ready to be folded. A cold or dried out tortilla will crack or split much easier than a warm moist tortilla. Second, don't overfill the tortilla. If you have small tortillas you can't try to make a giant burrito and expect that to work out.&#xD;&#xA;&#xD;&#xA;How to fold&#xD;&#xA;-----------&#xD;&#xA;Now that we have the basics out of the way let's get to folding.&#xD;&#xA;&#xD;&#xA;![How to fold a burrito][1] [(source)][2]&#xD;&#xA;&#xD;&#xA; 1. Place the contents in approximately the middle of your partially folded tortilla. This is on its side right now. Leave plenty of room on the ends otherwise you'll most surely have food spilling out once it's folded up. I like to use the bottom end to &quot;tuck&quot; the food in nice and snug by laying it over the food and pulling it in a bit.&#xD;&#xA; 2. Fold one end over...&#xD;&#xA; 3. then the other end...&#xD;&#xA; 4. and then roll the bottom up towards the top. Make sure not to let the food squeeze out. I hold it with my fingers at the crease where the bottom edge that's been folded up meets the food.&#xD;&#xA; 5. Keep rolling it up.&#xD;&#xA; 6. Eat it.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VAnZp.jpg&#xD;&#xA;  [2]: http://www.chow.com/food-news/53514/build-your-own-burrito-bar/&#xD;&#xA;  [3]: http://www.tineye.com/" />
  <row Id="30208" PostHistoryTypeId="25" PostId="14361" RevisionGUID="2f47ffdd-53eb-4904-a718-25f76f72b37e" CreationDate="2011-04-26T20:48:57.783" Comment="http://twitter.com/#!/StackCooking/status/62981514631196672" />
  <row Id="30209" PostHistoryTypeId="2" PostId="14366" RevisionGUID="b3fab419-8379-401a-9388-75224c852006" CreationDate="2011-04-26T21:09:37.523" UserId="5883" Text="Penelope Casas is the *queso grande* of Spanish cookbook authors. Her seminal 1982 book '**The Foods and Wines of Spain**' is still a treasure trove of authentic, well-researched dishes from the many distinct culinary regions of Spain. She's done many other books on Spanish cooking since then, including the newly revised edition of '**Tapas: The Little Dishes of Spain**', available on Amazon (http://www.amazon.com/Tapas-Revised-Little-Dishes-Spain/dp/0307265528/ref=sr_1_3?s=books&amp;ie=UTF8&amp;qid=1303850450&amp;sr=1-3). In addition to her depth and breadth of knowledge, Ms. Casas is also a transporting writer who'll fill your imagination with the tastes and aromas she so engagingly describes." />
  <row Id="30210" PostHistoryTypeId="2" PostId="14367" RevisionGUID="c2bd27ab-5a4e-4ebf-9b3d-d589d3afb606" CreationDate="2011-04-26T21:42:54.190" UserId="4873" Text="I recently saw a picture of expert Douglas Baldwin with his sous vide equipment in [this article][1].  One of his immersion circulator baths was covered with ping pong balls.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;What is the purpose of covering the immersion circulator bath with ping pong balls?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/2009/01/18/a-mathematician-cooks-sous-vide/&#xD;&#xA;  [2]: http://i.stack.imgur.com/XKf6n.jpg" />
  <row Id="30211" PostHistoryTypeId="1" PostId="14367" RevisionGUID="c2bd27ab-5a4e-4ebf-9b3d-d589d3afb606" CreationDate="2011-04-26T21:42:54.190" UserId="4873" Text="What is the purpose of using ping pong balls on top of a Sous Vide Bath?" />
  <row Id="30212" PostHistoryTypeId="3" PostId="14367" RevisionGUID="c2bd27ab-5a4e-4ebf-9b3d-d589d3afb606" CreationDate="2011-04-26T21:42:54.190" UserId="4873" Text="&lt;sous-vide&gt;" />
  <row Id="30213" PostHistoryTypeId="2" PostId="14368" RevisionGUID="d8c2c047-d9bc-4614-bfb6-01887112a36c" CreationDate="2011-04-26T21:43:06.983" UserId="3737" Text="Try this: separate the white from the yolk 3 or 4 days before you want to make meringue. Keep the white in an hermetic box in the fridge and take them out of the fridge one hour before you begin. So the egg white foam will be more stable." />
  <row Id="30214" PostHistoryTypeId="5" PostId="14368" RevisionGUID="4c083b90-1828-4ba1-a007-c214a10d7887" CreationDate="2011-04-26T21:48:07.537" UserId="3737" Comment="added 92 characters in body; added 6 characters in body" Text="Try this: separate the white from the yolk 3 or 4 days before you want to make meringue. Keep the white in an hermetic box in the fridge and take them out of the fridge one hour before you begin. So the egg white foam will be more stable.&#xD;&#xA;&#xD;&#xA;Another trick is to add some drops of lemon juice to the egg white right before you beat them." />
  <row Id="30215" PostHistoryTypeId="2" PostId="14369" RevisionGUID="c857468c-705b-4620-9659-b50abbc46382" CreationDate="2011-04-26T22:00:48.323" UserId="5660" Text="It is to lower the water evaporation from the bath, and keep the temperature of the bath even.&#xD;&#xA;&#xD;&#xA;The concept has been used in chemistry labs for years! But normally, the balls are smaller and made of polythene - those are a bit big." />
  <row Id="30216" PostHistoryTypeId="25" PostId="14367" RevisionGUID="30c04391-7f2e-4f25-8370-e1027965f53e" CreationDate="2011-04-26T23:48:57.527" Comment="http://twitter.com/#!/StackCooking/status/63026812422332416" />
  <row Id="30217" PostHistoryTypeId="2" PostId="14370" RevisionGUID="a8df5f16-f4f6-4dd4-bf05-c8f01d9ebd38" CreationDate="2011-04-26T23:59:31.967" UserId="5886" Text="I'm looking for foods that are high in carbs, yet low on the glycemic index.  A great example of this would be black beans.  They pack a good amount of calories relative to their serving size (227 calories per cup and a GI of 30).&#xD;&#xA;&#xD;&#xA;For example, a couple of foods that would not qualify would include:&#xD;&#xA;&#xD;&#xA;White Potatoes would be calorically dense, yet have a high GI (a GI around 70).&#xD;&#xA;Cauliflower has a low GI, yet is not calorically dense (25 calories per cup).&#xD;&#xA;&#xD;&#xA;Which foods are calorically dense, while maintaining a low glycemic index?" />
  <row Id="30218" PostHistoryTypeId="1" PostId="14370" RevisionGUID="a8df5f16-f4f6-4dd4-bf05-c8f01d9ebd38" CreationDate="2011-04-26T23:59:31.967" UserId="5886" Text="High Carb (Calorically Dense), Low Glycemic Index (GI)" />
  <row Id="30219" PostHistoryTypeId="3" PostId="14370" RevisionGUID="a8df5f16-f4f6-4dd4-bf05-c8f01d9ebd38" CreationDate="2011-04-26T23:59:31.967" UserId="5886" Text="&lt;beans&gt;" />
  <row Id="30220" PostHistoryTypeId="6" PostId="14370" RevisionGUID="1fcf4092-0e40-4f01-bb74-acbfd945a8b7" CreationDate="2011-04-27T00:22:08.047" UserId="4638" Comment="edited tags" Text="&lt;nutrition&gt;" />
  <row Id="30221" PostHistoryTypeId="2" PostId="14371" RevisionGUID="dd3dacdd-5687-4492-9a59-f7b494fdc462" CreationDate="2011-04-27T00:59:36.103" UserId="5885" Text="There's actually a commercial product designed for the purpose - methocel for gluten replacement can be used to make noodles.&#xD;&#xA;&#xD;&#xA;http://www.dow.com/dowwolff/en/food_nutrition/products/gluten_replacer.htm&#xD;&#xA;&#xD;&#xA;It would be hard to specify a grade comparable to the agar solution - the two things do not behave similarly when hot and cold. An agar solution giving a particular gel strength will have a much lower viscosity when liquified than a methocel gel of comparable strength. And there are several types of agar - it is a natural product, its properties depend on the seaweed species, locality and processing method.&#xD;&#xA;&#xD;&#xA;Experimenting with solutions of E50 would probably get you there, but I'm not sure that the Schellhoss recipe tells the whole story. The combination of seaweed gel with parmesan makes me suspect that the gel is acting as a MSG enhancer on the high natural MSG content of the parmesan.&#xD;&#xA;&#xD;&#xA;Whatever, hope these ramblings help your decision.&#xD;&#xA;" />
  <row Id="30222" PostHistoryTypeId="25" PostId="14370" RevisionGUID="45125954-daf3-4680-bfac-f68da33fb2cb" CreationDate="2011-04-27T02:48:57.820" Comment="http://twitter.com/#!/StackCooking/status/63072111039750144" />
  <row Id="30223" PostHistoryTypeId="2" PostId="14372" RevisionGUID="d0aba3a9-f7cd-43ac-9667-ca322d4cbe37" CreationDate="2011-04-27T05:23:55.567" UserId="160" Text="If I understand correctly, glycemic index is increased only by carbohydrates. So foods where most of the calories are either protein or fat would seem to be what you're looking for.&#xD;&#xA;&#xD;&#xA;Quick Googling tells me that the glycemic index of a steak is zero, for example. But certainly has plenty of calories!&#xD;&#xA;&#xD;&#xA;Importantly, it sounds like you're looking for advice on how to cook for someone with some medical conditions; possibly you should ask a medical professional?" />
  <row Id="30224" PostHistoryTypeId="25" PostId="14364" RevisionGUID="e08ad39b-d3a4-434c-bda3-c1cd11d4f493" CreationDate="2011-04-27T05:48:57.673" Comment="http://twitter.com/#!/StackCooking/status/63117409048985600" />
  <row Id="30225" PostHistoryTypeId="2" PostId="14373" RevisionGUID="3e5c186e-b162-41b5-94f0-69ba3b9e0eb0" CreationDate="2011-04-27T07:32:57.803" UserId="5891" Text="I tried to improvise a tomato soup as follows:&#xD;&#xA;&#xD;&#xA; - slice tomatoes, briefly stirr-fry for&#xD;&#xA;   aroma, together with some onions,&#xD;&#xA;   garlic pepper, salt a bit of sugar&#xD;&#xA; - while still hot, all together into&#xD;&#xA;   the blender&#xD;&#xA;&#xD;&#xA;Result:&#xD;&#xA;Yuks. The soup thickens (a bit like jelly) und it turns rather red-brown than fresh red.&#xD;&#xA;&#xD;&#xA;So my questions:&#xD;&#xA;&#xD;&#xA; - uhm, tomatoes have to be skinned for a reason? Does the skin contain all the starch/jelly-ish stuff?&#xD;&#xA; - what went wrong with the color? Any advice to keep it truly fresh red, perhaps natural anti-oxidants (like lemon juice on apples) ?&#xD;&#xA; - the above combination with garlic, onions, spices can't be all the wrong. Or is it?&#xD;&#xA;&#xD;&#xA;Thank you for feedback.&#xD;&#xA;" />
  <row Id="30226" PostHistoryTypeId="1" PostId="14373" RevisionGUID="3e5c186e-b162-41b5-94f0-69ba3b9e0eb0" CreationDate="2011-04-27T07:32:57.803" UserId="5891" Text="Tomato Soup #FAIL, why ?" />
  <row Id="30227" PostHistoryTypeId="3" PostId="14373" RevisionGUID="3e5c186e-b162-41b5-94f0-69ba3b9e0eb0" CreationDate="2011-04-27T07:32:57.803" UserId="5891" Text="&lt;frying&gt;&lt;soup&gt;&lt;tomatoes&gt;&lt;color&gt;" />
  <row Id="30228" PostHistoryTypeId="2" PostId="14374" RevisionGUID="eac49ccd-878f-4285-a310-4a941a7a7ba1" CreationDate="2011-04-27T07:36:40.490" UserId="5770" Text="Calories are not related to carbohydrates exclusively (though carbs can certainly pack them).&#xD;&#xA;&#xD;&#xA;So do you want high carbohydrate food or high calory food?&#xD;&#xA;http://www.atkins.com/Program/FourPhases/CarbCounter.aspx has carb content and caloric values for many common food products.&#xD;&#xA;&#xD;&#xA;There should be a list of products by glycemic index as well on the site but I couldn't find it. Dr. Atkins' book does contain one, and is a good read overall." />
  <row Id="30229" PostHistoryTypeId="25" PostId="14373" RevisionGUID="46781585-a39f-4919-91ab-4ffb5700da7d" CreationDate="2011-04-27T08:48:57.870" Comment="http://twitter.com/#!/StackCooking/status/63162709365104640" />
  <row Id="30230" PostHistoryTypeId="5" PostId="14256" RevisionGUID="4ba0bf43-e39b-43b5-ac30-3ba9b9444ce7" CreationDate="2011-04-27T11:28:46.033" UserId="5834" Comment="added 240 characters in body" Text="When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.  &#xD;&#xA;Any ideas how to avoid this?&#xD;&#xA;&#xD;&#xA;Some more information: I'm cooking at around 230C (according to the oven, who knows!) with an electric oven. No stone, just the metal tray. The pizza has exactly the same shape as the metal tray (which is a rectangle, just as the oven)." />
  <row Id="30231" PostHistoryTypeId="2" PostId="14375" RevisionGUID="99e2bc5f-adba-4107-8a2b-18bb0fe7e458" CreationDate="2011-04-27T11:33:46.940" UserId="4558" Text="the skin is just unpleasant, because as the tomato cooks it separates from the flesh and turns into little plasticky bits. The gelifying stuff is in the tomato flesh, can't avoid it. If you insist on the fresh taste, I would suggest that you do your *soffritto* sautè, add purèed peeled tomatoes, simply let it get warm and serve. &#xD;&#xA;If you keep it on the fire, it will start tasting concentrated and &quot;cooked&quot; and it will turn into a basic spaghetti sauce (dark red, indeed).&#xD;&#xA;You could also consider looking up *gazpacho* http://en.wikipedia.org/wiki/Gazpacho - it is a fresh tasting tomato soup served cold. Very tomatey.&#xD;&#xA;" />
  <row Id="30232" PostHistoryTypeId="5" PostId="14256" RevisionGUID="b5ddbaeb-618b-487d-9ed3-a9900cd32a42" CreationDate="2011-04-27T11:34:36.713" UserId="5834" Comment="added 309 characters in body" Text="When I cook pizza it gets all watery. There's literarily water formed on top of the dough. I believe it's released by the mozzarella, but I'm not totally sure.  &#xD;&#xA;Any ideas how to avoid this?&#xD;&#xA;&#xD;&#xA;Some more information: I'm cooking at around 230C (according to the oven, who knows!) with an electric oven. No stone, just the metal tray. The pizza has exactly the same shape as the metal tray (which is a rectangle, just as the oven).&#xD;&#xA;&#xD;&#xA;According to my last experiments, the source of the water is definitely the cheese. I'm cooking the dough, then adding the tomato sauce, then adding the cheese and the water doesn't appear until the cheese-phase. I tried all the possible mozzarellas that I can get at the supermarket with the same result." />
  <row Id="30233" PostHistoryTypeId="25" PostId="14335" RevisionGUID="7672fc9d-a3c8-4931-9cd7-d099fd87676d" CreationDate="2011-04-27T11:48:57.553" Comment="http://twitter.com/#!/StackCooking/status/63208005352701952" />
  <row Id="30234" PostHistoryTypeId="2" PostId="14376" RevisionGUID="815f24e0-9ff7-47ed-9124-2a14f8e8ee7c" CreationDate="2011-04-27T12:03:10.000" UserId="4638" Text="I think that this must be some freakish ocuurence. The way you describe it, there isn't anything you did wrong, unless maybe if you have been throwing in spices by the handful. &#xD;&#xA;&#xD;&#xA;Tomatoes (incl. skins) don't contain anything thickening. In fact, when you want to thicken a tomato puree, you are in for hours of constant stirring over gentle heat until most of the water has evaporated. It's still not jellylike after that. &#xD;&#xA;&#xD;&#xA;They shouldn't turn brown either. Carotenes are not terribly heat sensitive. Some of them will degrade, dulling the color somewhat (you can't keep the color of raw tomatoes), but the change won't be too big, it should be still more red than brown. That change won't be affected by oxygenation anyway, so lemon juice won't help. In my experience, enzymatic browning (which is affected by oxygen presence) just doesn't happen in tomatoes, you can leave a cut tomato exposed to air for days, and it won't brown the way apples or avocadoes do. &#xD;&#xA;&#xD;&#xA;You could be experiencing some browning due to a Maillard reaction, but tomatoes are low in carbohydrates, so for this to produce any significant browning, you must be terribly overheating it. And by &quot;terribly overheating&quot;, I mean it's one step removed from charring. &#xD;&#xA;&#xD;&#xA;The practice supports this, here is the color you can expect from tomato puree which has been cooked for a while: &#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;Garlic tends to turn blue-green when cooked in the presence of acid, and the combination of red and green should look brown, but if it affects color significantly, you are using way too much garlic. If you insist on using lots of garlic, you can try adding canned garlic after the tomatoes have been cooked, before the pureeing, or adding garlic powder to the prepared soup. &#xD;&#xA;&#xD;&#xA;The only thing on your list which could have thickened is the pepper. Again, you must use powdered dry pepper it in amounts comparable to the chille powder in chilli dishes in order to experience a significant thickening. If you do this, and insist on this amount for taste reasons, but want a thinner soup, you just need to make it more dilute. First, don't remove the seeds of the tomatoes. Second, consider using fresh peppers instead of powder (either pre-roast to charring and remove the skin, or sautee to soften together with the tomatoes without removing the skin). Third, if all else fails, dilute with vegetable stock or some other liquid (commercial vegetable juice, whey, or herbal tea). &#xD;&#xA;&#xD;&#xA;If you didn't overuse garlic and/or pepper powder, but the problem persists, there is something wrong with some of the ingredients. Try tomatoes from another source or something. But chances are that it was a one-time problem. &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/2tRFB.jpg" />
  <row Id="30235" PostHistoryTypeId="10" PostId="14370" RevisionGUID="723b4972-cd69-4812-86e2-fe1446ecb57a" CreationDate="2011-04-27T12:20:09.170" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="30236" PostHistoryTypeId="5" PostId="14341" RevisionGUID="2d474183-fa48-4958-93e9-dad3d6e03783" CreationDate="2011-04-27T13:30:29.967" UserId="1229" Comment="improved grammar" Text="Why is cooking in oil or fat considered dry heating, while cooking in wine is considered moist heating?" />
  <row Id="30237" PostHistoryTypeId="24" PostId="14341" RevisionGUID="2d474183-fa48-4958-93e9-dad3d6e03783" CreationDate="2011-04-27T13:30:29.967" Comment="Proposed by 1229 approved by 41 edit id of 132" />
  <row Id="30238" PostHistoryTypeId="5" PostId="14373" RevisionGUID="0865e922-7091-4ada-9d59-f18ca6b3f584" CreationDate="2011-04-27T13:35:45.033" UserId="1229" Comment="improved grammar and formatting; fixed a typo (&quot;und&quot; versus &quot;and&quot;)" Text="I tried to improvise a tomato soup following these steps:&#xD;&#xA;&#xD;&#xA; - slice tomatoes, briefly stirr-fry for aroma, together with some onions, garlic pepper, salt a bit of sugar&#xD;&#xA; - while still hot, all together into the blender&#xD;&#xA;&#xD;&#xA;The result is quite bad: the soup thickens (a bit like jelly) and it turns red-brown, rather than fresh red.&#xD;&#xA;&#xD;&#xA; - Do tomatoes have to be skinned for a reason? Does the skin contain all the starch/jelly-ish stuff?&#xD;&#xA; - What went wrong with the color? Do you have any advice to keep it truly fresh red?&#xD;&#xA; - The above combination with garlic, onions, spices can't be all wrong, can it?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30239" PostHistoryTypeId="4" PostId="14373" RevisionGUID="0865e922-7091-4ada-9d59-f18ca6b3f584" CreationDate="2011-04-27T13:35:45.033" UserId="1229" Comment="improved grammar and formatting; fixed a typo (&quot;und&quot; versus &quot;and&quot;)" Text="The tomato soup was not good. Why?" />
  <row Id="30240" PostHistoryTypeId="24" PostId="14373" RevisionGUID="0865e922-7091-4ada-9d59-f18ca6b3f584" CreationDate="2011-04-27T13:35:45.033" Comment="Proposed by 1229 approved by -1 edit id of 131" />
  <row Id="30241" PostHistoryTypeId="5" PostId="14373" RevisionGUID="71c777d3-5ac0-4eaf-a153-78065075caec" CreationDate="2011-04-27T13:35:45.440" UserId="41" Comment="added 22 characters in body; edited title" Text="I tried to improvise a tomato soup following these steps:&#xD;&#xA;&#xD;&#xA; - Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar.&#xD;&#xA; - While still hot, purée all together into the blender.&#xD;&#xA;&#xD;&#xA;The result was quite bad: the soup thickened (a bit like jelly) and turned red-brown, rather than fresh red.&#xD;&#xA;&#xD;&#xA;Questions:&#xD;&#xA;&#xD;&#xA; - Do tomatoes have to be skinned for a reason? Does the skin contain all the starch/jelly-ish stuff?&#xD;&#xA; - What went wrong with the color? Do you have any advice to keep it truly fresh red?&#xD;&#xA; - The above combination with garlic, onions, spices can't be all wrong, can it?" />
  <row Id="30242" PostHistoryTypeId="4" PostId="14373" RevisionGUID="71c777d3-5ac0-4eaf-a153-78065075caec" CreationDate="2011-04-27T13:35:45.440" UserId="41" Comment="added 22 characters in body; edited title" Text="Why did my tomato soup turn thick and brownish?" />
  <row Id="30243" PostHistoryTypeId="2" PostId="14377" RevisionGUID="8cb73e6e-d8b1-45a8-8d17-3fa6ddecc1a0" CreationDate="2011-04-27T14:35:48.990" UserId="3203" Text="Avoid the blender, use a sieve, mouli if you must, or just mash gently with a fork&#xD;&#xA;&#xD;&#xA;I don't know why but generally when you put acidic tomatoes in a food processor or blender they go an ugly shade of brown&#xD;&#xA;&#xD;&#xA;I would slowly grill the tomatoes until they get a deep red colour, and then puree them to make the base of the soup&#xD;&#xA;&#xD;&#xA;I leave the skin on, it does not change the taste, in fact it adds to the taste as they get quite dark under the grill, and they clearly mark the soup as home made&#xD;&#xA;&#xD;&#xA;Go easy on the onions and garlic (that's more for gazpacho). Tomatoes are already quite acidic, you don't need any more acids or you'll end up with tomato sauce!&#xD;&#xA;&#xD;&#xA;Use a secondary base such as pumpkin soup or POX (plain old chicken stock)&#xD;&#xA;&#xD;&#xA;Some people use milk (or water plus butter or cream), blue cheese, or beer&#xD;&#xA;" />
  <row Id="30244" PostHistoryTypeId="2" PostId="14378" RevisionGUID="572a6311-8b48-470e-9b63-6518dd5c8190" CreationDate="2011-04-27T15:07:33.177" UserId="5885" Text="One of the first things I learned in Indian cooking is that the combination of tomatoes, onions and ginger is self-thickening. As time went by, I realised that the thickening effect is far more noticable with old varieties of tomatoes - &quot;beef&quot; tomatoes and a lot of the modern varieties are difficult to thicken unless partially fried first.&#xD;&#xA;&#xD;&#xA;Despite the absence of ginger, I suspect that the thickening is purely a natural action between the tomatoes and the onion, and that the tomatoes used were some particularly nice old variety. " />
  <row Id="30245" PostHistoryTypeId="2" PostId="14379" RevisionGUID="b5e64146-1cc2-4645-b238-9f0c55e1ccd2" CreationDate="2011-04-27T15:17:31.343" UserId="2001" Text="Living far away from the ocean for much of my life- fishmongers and freshly caught fish are hard to come by.&#xD;&#xA;&#xD;&#xA;Luckily that doesn't matter that much. The freshest fish are the ones that are frozen on the boat they are caught on.&#xD;&#xA;&#xD;&#xA;Suburban grocery store fish counters can sell you frozen fish in small quantities. I buy tuna or salmon steaks in .5 pound portions. They make excellent and very fresh tasting sushi when thawed. &#xD;&#xA;&#xD;&#xA;It will keep indefinitely when solidly frozen but as soon as you thaw it the normal rules apply- use it that day or it won't be fresh anymore.&#xD;&#xA;&#xD;&#xA;So don't order the fresh or the fresher fish. At Finney's, if you're wise, you'll say, &quot;Fetch me the finest, French-fried freshest fish that Finney fries!&quot; (Sorry, I couldn't help it- I've been reading to the kids.)" />
  <row Id="30246" PostHistoryTypeId="2" PostId="14380" RevisionGUID="3ecfc0a0-9b42-4cbb-b38a-0042440e46c7" CreationDate="2011-04-27T16:32:33.813" UserId="3737" Text="If you add salt to the steak, you need to cook it as soon as possible, because the salt will make the juices of the steak leak, and it will loose a lot of taste." />
  <row Id="30247" PostHistoryTypeId="2" PostId="14381" RevisionGUID="3a615a98-1fbe-4127-a60b-10bb25b8c7e2" CreationDate="2011-04-27T16:49:43.840" UserId="641" Text="I've been doing a confit cod at 40ºC. It goes really fast as the cod is so tender. Once it reaches 40ºC, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker parts.&#xD;&#xA;&#xD;&#xA;I have two questions. One: is it safe to prepare cod at that temperature? (We are talking about salted cod). Second: can a lower temperature produce a better result (more even results for the thicker and the thinner cuts).&#xD;&#xA;" />
  <row Id="30248" PostHistoryTypeId="1" PostId="14381" RevisionGUID="3a615a98-1fbe-4127-a60b-10bb25b8c7e2" CreationDate="2011-04-27T16:49:43.840" UserId="641" Text="What's the correct temperature to Confit Cod?" />
  <row Id="30249" PostHistoryTypeId="3" PostId="14381" RevisionGUID="3a615a98-1fbe-4127-a60b-10bb25b8c7e2" CreationDate="2011-04-27T16:49:43.840" UserId="641" Text="&lt;fish&gt;&lt;confit&gt;" />
  <row Id="30250" PostHistoryTypeId="25" PostId="14381" RevisionGUID="d2477328-e354-484d-9e0c-345d5a4eaf41" CreationDate="2011-04-27T17:48:57.603" Comment="http://twitter.com/#!/StackCooking/status/63298603438964736" />
  <row Id="30251" PostHistoryTypeId="6" PostId="8603" RevisionGUID="eadc09a8-8f77-41c0-bc31-0a92390ea404" CreationDate="2011-04-27T18:13:50.927" UserId="1229" Comment="edited tags" Text="&lt;food-safety&gt;&lt;shopping&gt;&lt;sushi&gt;&lt;raw&gt;" />
  <row Id="30252" PostHistoryTypeId="6" PostId="7224" RevisionGUID="f4235748-728d-4d26-aafa-de76f047fb4f" CreationDate="2011-04-27T18:41:34.293" UserId="1685" Comment="edited tags" Text="&lt;bread&gt;&lt;dough&gt;&lt;breadmaking&gt;&lt;flatbread&gt;&lt;kneading&gt;" />
  <row Id="30253" PostHistoryTypeId="2" PostId="14382" RevisionGUID="7746e325-434f-4d2f-8f3e-5bf41d3b3a32" CreationDate="2011-04-27T20:56:19.970" UserId="123" Text="The one problem I see with the article is that they cook the steak &quot;as is&quot; after letting it rest. They even mention that because so much liquid had been pulled out it caused problems with cooking. The missing step is to pat the steak dry. It needs to be dry when going in to the pan. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.&#xD;&#xA;&#xD;&#xA;As for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. Just remember to let it come back to room temperature before cooking for best results.&#xD;&#xA;&#xD;&#xA;I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking.&#xD;&#xA;&#xD;&#xA;Now if you want to let it &quot;rest&quot; for a LONG time, like days or weeks you're talking more about a process like dry aging, in which case you'll want to start with a large piece of meat as the outside will need to be cut off as it will get rather dried out and not very appealing to eat. This involves more than just putting meat in the fridge though, so you probably don't want to go too far past 24 hours in the fridge." />
  <row Id="30254" PostHistoryTypeId="2" PostId="14383" RevisionGUID="2e2dd726-e285-4157-8ae1-21cbfe4e6c73" CreationDate="2011-04-27T21:47:31.807" UserId="4638" Text="I bought black rice for the first time, and I am unsure what to use it for. It would be helpful if I knew how it behaves when cooked. The info I'm looking for is: (assume fully cooked corns)&#xD;&#xA;&#xD;&#xA;1. Stickiness. Do the corns stick to each other, or remain separate? &#xD;&#xA;1. Corn structure. Does it feel mealy, or smooth to the tooth?&#xD;&#xA;1. Hardness. How hard is the fully-cooked grain as compared to other rice types (including wild rice)? &#xD;&#xA;1. General use. I assume it can be used as white rice, so I am not asking you to list how to use it. But are there uses for which it can't be used? Risoto is probably a no-brain example, are there other dishes where the use of black rice will be so bad as to cause the dish to fail?&#xD;&#xA;1. Taste. Is there something very specific about its taste, or is it within the usual variety to be expected from rice?&#xD;&#xA;1. Misc. If there is something important I forgot to include, feel free to include it in your answer. &#xD;&#xA;&#xD;&#xA;I already went through Wikipedia and the highest Google results for black rice. I'd like some more information, preferably based on personal experience or not-so-obvious sources. " />
  <row Id="30255" PostHistoryTypeId="1" PostId="14383" RevisionGUID="2e2dd726-e285-4157-8ae1-21cbfe4e6c73" CreationDate="2011-04-27T21:47:31.807" UserId="4638" Text="How does black rice cook?" />
  <row Id="30256" PostHistoryTypeId="3" PostId="14383" RevisionGUID="2e2dd726-e285-4157-8ae1-21cbfe4e6c73" CreationDate="2011-04-27T21:47:31.807" UserId="4638" Text="&lt;rice&gt;" />
  <row Id="30257" PostHistoryTypeId="5" PostId="14365" RevisionGUID="a610c982-ae64-42d4-8bac-97f5254385d8" CreationDate="2011-04-27T21:59:49.773" UserId="4343" Comment="Fixing typo in #4 where he said &quot;If you use sugar, you have a higher risk of high cholesterol and obesity than if you use sugar.&quot; The second sugar should have been &quot;honey&quot;" Text="I'd say yes, honey is a bit healthier than sugar, but this really depends on the type of sugar or honey. Raw honey is better than pasteurized honey. Highly refined sugar is less healthy than some less refined sugar.&#xD;&#xA;&#xD;&#xA;Assuming you are talking about table sugar and raw honey, in general:&#xD;&#xA;&#xD;&#xA; 1. Sugar is sucrose.&#xD;&#xA;You need some enzymes to split it into fructose and glucose, your body has to make these enzymes and can digest those mono-sacharides. When you eat honey, there is no need for such body-made enzymes, because the fructose and glucose aren't combined, but they appear there as mono-sacharides. So honey is less demanding for your body.&#xD;&#xA; 2. Honey is better for your blood-glucose level (this level raises more if you eat sugar than if you eat the same amount of honey).&#xD;&#xA; 3. Honey contains some vitamins and minerals, which sugar lacks.&#xD;&#xA; 4. As a consequence of all these points: If you use sugar, you have a higher risk of high cholesterol and obesity than if you use honey.&#xD;&#xA;&#xD;&#xA;I didn't mention anything about the taste, since that is not health-related.&#xD;&#xA;&#xD;&#xA;Source and more info: http://www.benefits-of-honey.com/honey-vs-sugar.html" />
  <row Id="30258" PostHistoryTypeId="24" PostId="14365" RevisionGUID="a610c982-ae64-42d4-8bac-97f5254385d8" CreationDate="2011-04-27T21:59:49.773" Comment="Proposed by 4343 approved by 41 edit id of 133" />
  <row Id="30259" PostHistoryTypeId="6" PostId="8603" RevisionGUID="99514e19-7217-4b98-8a3a-ef9d2c515fbf" CreationDate="2011-04-27T22:01:19.507" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;fish&gt;&lt;sushi&gt;&lt;salmon&gt;&lt;japanese-cuisine&gt;" />
  <row Id="30260" PostHistoryTypeId="2" PostId="14384" RevisionGUID="3b1bece5-6eed-4fe9-996b-19bdf7c38981" CreationDate="2011-04-27T22:40:50.737" UserId="5869" Text="I used black rice in different recipes. It clearly take longer to cook than normal rice, the grains remain separate and its generally harder than normal rice (I would say something similar to wild rice, but more mealy).&#xD;&#xA;As you said, it's not suitable for risotto per se, but I once made a risotto with normal rice and almost at the end of the cooking I added some (already cooked) black rice, which added a nice color and texture.&#xD;&#xA;The taste is quite strong, so you might want to avoid foods that are too mild in taste. A good combination for me is with peppers, olives and feta cheese, possibly mixed together in a cold rice salad." />
  <row Id="30261" PostHistoryTypeId="25" PostId="14383" RevisionGUID="bd94149e-753b-4275-9bec-4ff4f62166ba" CreationDate="2011-04-27T23:48:57.743" Comment="http://twitter.com/#!/StackCooking/status/63389200703172608" />
  <row Id="30262" PostHistoryTypeId="6" PostId="4507" RevisionGUID="42cdd8c5-9128-4b61-bd79-06150b81fe88" CreationDate="2011-04-28T00:38:16.703" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;beef&gt;&lt;oven&gt;&lt;roast-beef&gt;" />
  <row Id="30263" PostHistoryTypeId="6" PostId="4623" RevisionGUID="2dc7182c-bb02-4683-9c9d-05614514b599" CreationDate="2011-04-28T00:38:45.860" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;fruit&gt;&lt;nuts&gt;&lt;allergy&gt;" />
  <row Id="30264" PostHistoryTypeId="6" PostId="3978" RevisionGUID="e03d73c0-2054-4b5a-b2c5-196a42118900" CreationDate="2011-04-28T00:39:16.843" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;chicken&gt;&lt;barbecue&gt;" />
  <row Id="30265" PostHistoryTypeId="25" PostId="14214" RevisionGUID="5409f736-5617-4247-9cb3-06c202157ed3" CreationDate="2011-04-28T02:48:57.550" Comment="http://twitter.com/#!/StackCooking/status/63434498817273856" />
  <row Id="30266" PostHistoryTypeId="2" PostId="14385" RevisionGUID="a4137abc-01c5-416d-9c0e-adc633cbd08e" CreationDate="2011-04-28T05:16:11.977" UserId="5901" Text="I always wondered about this seemingly static rule: &#xD;&#xA;&#xD;&#xA;&gt; Never add cheese (especially, but not limited to *parmigiano reggiano*) to a dish with fish. &#xD;&#xA;&#xD;&#xA;Italians would never, ever add *parmigiano reggiano* to a pasta with fish. But they have many other fixed views on food (e.g. sweet and savoury is a *no-no*, which is allowed at least in Austria and Japan).&#xD;&#xA;&#xD;&#xA;I obliged until now, but I wonder where this rule comes from. To be honest, I would never add cheese to *frutti di mare*, but I'm open to trying other combinations. Is there some evidence that the two ingredients don't mix well? I hear there are some exceptions: *Tuna* with *parmigiano reggiano* is okay, but I only tried that as a salad and it was good. Also, I once saw a recipe of fish with *mascarpone*. &#xD;&#xA;&#xD;&#xA;&gt; Did you ever have a professional cook serving you fish with cheese? &#xD;&#xA;&#xD;&#xA;Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions." />
  <row Id="30267" PostHistoryTypeId="1" PostId="14385" RevisionGUID="a4137abc-01c5-416d-9c0e-adc633cbd08e" CreationDate="2011-04-28T05:16:11.977" UserId="5901" Text="Fish and cheese: An unbreakable rule?" />
  <row Id="30268" PostHistoryTypeId="3" PostId="14385" RevisionGUID="a4137abc-01c5-416d-9c0e-adc633cbd08e" CreationDate="2011-04-28T05:16:11.977" UserId="5901" Text="&lt;cheese&gt;&lt;fish&gt;&lt;italian-cuisine&gt;&lt;tuna&gt;" />
  <row Id="30269" PostHistoryTypeId="25" PostId="14385" RevisionGUID="e7c13bc5-4381-4eb9-a88d-1560c458acca" CreationDate="2011-04-28T05:48:58.033" Comment="http://twitter.com/#!/StackCooking/status/63479798411952128" />
  <row Id="30270" PostHistoryTypeId="2" PostId="14386" RevisionGUID="e8030ed9-ba50-4290-a455-cdaecb1e4eaa" CreationDate="2011-04-28T07:54:18.027" UserId="5770" Text="&quot;Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions.&quot;&#xD;&#xA;&#xD;&#xA;The &quot;rule&quot; probably came into existence because of a lot of peoples' personal opinions that the combination doesn't yield something that tastes good :)" />
  <row Id="30271" PostHistoryTypeId="2" PostId="14387" RevisionGUID="abaa486c-a7a6-483d-979a-9ca785320698" CreationDate="2011-04-28T07:57:17.463" UserId="3203" Text="Fish and cheese is fine. There are plenty of recipes that use these two ingredients together e.g. fish taco (cotija cheese and fried snapper in a tortilla), tuna pie (tuna casserole topped with rich cheese sauce baked in a pie crust)&#xD;&#xA;&#xD;&#xA;The problem is that many fish have very delicate flavours, and since they are often served hot the cheese tends to melt and then have an overbearing flavour and smell&#xD;&#xA;&#xD;&#xA;Strong flavoured oily fish (salmon, tuna) would more likely match with cheese, especially with strong cheeses such as parmesan&#xD;&#xA;&#xD;&#xA;Having said that, I suspect any baked or poached fish fillet tastes great with a blue cheese sauce&#xD;&#xA;&#xD;&#xA;![from Caribbean Recipes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/kKdk2.jpg" />
  <row Id="30272" PostHistoryTypeId="2" PostId="14388" RevisionGUID="943e5ebb-d9e3-44b5-8a5a-8759dee12088" CreationDate="2011-04-28T11:33:48.960" UserId="67" Text="It's not a personal thing, it's a regional Italian thing.  And it's even something like keeping kosher where you don't mix meat and dairy.  (although, I'm not sure if fish counts as 'meat' under those rules).&#xD;&#xA;&#xD;&#xA;Just the other day I was watching David Rocco's Dulce Vita on Cooking Channel, and he specifically showed someone's recipe that had shrimp and parmesean in it; he even commented on the no mixing fish and cheese 'rule', but mentioned that there were lots of exceptions to the 'rule'.&#xD;&#xA;&#xD;&#xA;Personally, my mom's Italian-American, and although she was always concious of the no fish and cheese thing when visiting Italy to not offend people, growing up, we'd have tuna boats topped with cheddar cheese; a touch of parmesean or percorina romano (even more strongly flavored than parmesean) on a shrimp risotto, etc." />
  <row Id="30273" PostHistoryTypeId="25" PostId="14245" RevisionGUID="d194d8f2-a60e-4995-b455-dfc906c187f1" CreationDate="2011-04-28T11:48:59.003" Comment="http://twitter.com/#!/StackCooking/status/63570400365379584" />
  <row Id="30274" PostHistoryTypeId="5" PostId="14381" RevisionGUID="9714eb84-e130-48e7-a8cc-535333b9a86a" CreationDate="2011-04-28T12:14:40.637" UserId="1229" Comment="fixed a typo in my previous edit (the temperature is 104 °F, not 104 °C)" Text="I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker parts.&#xD;&#xA;&#xD;&#xA;Is it safe to prepare cod at that temperature (I am referring to salted cod)?  &#xD;&#xA;Can a lower temperature produce a better result (for both the thicker and the thinner cuts)?&#xD;&#xA;" />
  <row Id="30275" PostHistoryTypeId="4" PostId="14381" RevisionGUID="9714eb84-e130-48e7-a8cc-535333b9a86a" CreationDate="2011-04-28T12:14:40.637" UserId="1229" Comment="fixed a typo in my previous edit (the temperature is 104 °F, not 104 °C)" Text="What's the correct temperature to prepare confit cod?" />
  <row Id="30276" PostHistoryTypeId="24" PostId="14381" RevisionGUID="9714eb84-e130-48e7-a8cc-535333b9a86a" CreationDate="2011-04-28T12:14:40.637" Comment="Proposed by 1229 approved by 1259 edit id of 135" />
  <row Id="30277" PostHistoryTypeId="2" PostId="14389" RevisionGUID="8408ad15-8bd2-436a-af60-1fe586901ecd" CreationDate="2011-04-28T12:48:45.473" UserId="4638" Text="The official position of the USDA is that all fish must be heated to 145°F (63°C), else it is considered undercooked. In practice, most people don't do it, because fish is terribly overcooked at this temperature, and they seem to mostly live through it without ill effects. With salted fish, there is even less actual risk of foodborne illness. Still, I don't think that anybody will assume the responsibility to tell you that it is &quot;safe&quot; when the responsible officials say it isn't. You are taking a risk, but none of us can quantify it or tell you if it is justifiable. Food science books often recommend preparing fish at temperatures lower than 63°C, but include a disclaimer that this is against food safety guidelines. &#xD;&#xA;&#xD;&#xA;A lower oven temperature can definitely produce a better result for your problem, because slower, more gradual heating means that you have a lesser heat gradient within the piece of fish. This means that the thin parts will overheat less in the time the center of the thick parts reaches 40°. However, this will only alleviate the problem, not eliminate it completely, unless you go for a very low temp cooking method like sous vide. If the lower oven temperature isn't enough for you, you might try other tricks to eliminate the problem, like changing the shape (e.g. by creating rolls of fish). " />
  <row Id="30278" PostHistoryTypeId="2" PostId="14390" RevisionGUID="2acb4f34-f8ff-46b3-b82f-9bc9a189c46d" CreationDate="2011-04-28T12:59:37.590" UserId="2428" Text="Because honestly, I wouldn't be nearly so in love with my dutch oven without the advice I got on this site. And I really believe in getting one good lifetime tool, rather than a bunch of cheap ones.&#xD;&#xA;&#xD;&#xA;I'm kind of creeped out by [Teflon][1], and will probably skip coatings. I've read here that baking with the silicone cup-type things isn't necessarily any better than a metal pan. &#xD;&#xA;&#xD;&#xA;Are there any metal types or finishes that give better baking results? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Polytetrafluoroethylene" />
  <row Id="30279" PostHistoryTypeId="1" PostId="14390" RevisionGUID="2acb4f34-f8ff-46b3-b82f-9bc9a189c46d" CreationDate="2011-04-28T12:59:37.590" UserId="2428" Text="What to look for when buying muffin tins?" />
  <row Id="30280" PostHistoryTypeId="3" PostId="14390" RevisionGUID="2acb4f34-f8ff-46b3-b82f-9bc9a189c46d" CreationDate="2011-04-28T12:59:37.590" UserId="2428" Text="&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="30281" PostHistoryTypeId="2" PostId="14391" RevisionGUID="16caf4f5-5622-4646-83f4-7051e6377268" CreationDate="2011-04-28T13:29:29.440" UserId="5600" Text="In general, the darker the color of the metal of the muffin tin the more it will brown its contents.  You also want to look for a thick, durable metal as this will aid in even cooking.  Finally, look for a tin with large, wide handles; the last thing you want to be doing is sticking your thumbs into a muffin when trying to insert/remove the tin from the oven!  Most muffin tins these days are non-stick, so it may be hard to find one that is not.  With that said, non-stick technology has advanced a bit since the Teflon-only days.  For example, many modern non-stick pans/tins instead use other metals and ceramics that are not known to be harmful.  Furthermore, some modern muffin tins are marketed as &quot;metal-safe&quot;, meaning that one can use a metal utensil on them (*e.g.*, to extract the muffins from the tin) without damaging the non-stick coating.  Finally, muffin tins will likely never be heated to the temperatures at which the &quot;dangerous&quot; non-stick coatings release harmful gasses." />
  <row Id="30282" PostHistoryTypeId="2" PostId="14392" RevisionGUID="c2f41dc4-4020-46f9-831d-dfce3b8ffe78" CreationDate="2011-04-28T13:32:58.233" UserId="5907" Text="When smoking in a spherical grill like the Weber One-Touch, will the result be different then when a real smoker is used? What is the difference?" />
  <row Id="30283" PostHistoryTypeId="1" PostId="14392" RevisionGUID="c2f41dc4-4020-46f9-831d-dfce3b8ffe78" CreationDate="2011-04-28T13:32:58.233" UserId="5907" Text="What's the difference when smoking in a spherical grill and in a smoker?" />
  <row Id="30284" PostHistoryTypeId="3" PostId="14392" RevisionGUID="c2f41dc4-4020-46f9-831d-dfce3b8ffe78" CreationDate="2011-04-28T13:32:58.233" UserId="5907" Text="&lt;grilling&gt;&lt;smoking&gt;" />
  <row Id="30285" PostHistoryTypeId="2" PostId="14393" RevisionGUID="34745c76-701b-490c-bc21-4c99124c61c5" CreationDate="2011-04-28T14:01:17.467" UserId="5865" Text="I've had very good results with this pan:&#xD;&#xA;&#xD;&#xA;http://www.centralrestaurant.com/Large-Crown-Muffin-Pan---12-Cup-Capacity-c78p14727.html&#xD;&#xA;&#xD;&#xA;It's made from aluminized steel and in our experience has a few things going for it:&#xD;&#xA;&#xD;&#xA; - It's very heavy and holds its temperature well - haven't had uneven cooking that occurs in some older thin muffin pans we have.&#xD;&#xA;&#xD;&#xA; - It doesn't have the dark metallic finish that can sometimes cause things to brown faster than you might like.&#xD;&#xA;&#xD;&#xA; - It makes 20 nice sized muffins, so depending on your recipe, you may be able to get the full batch cooked in one shot and with one pan&#xD;&#xA;&#xD;&#xA; - It includes a recess at the top of each muffin so you get the nice looking muffin top that everyone loves - because awesome muffins are the whole point anyway, right?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30286" PostHistoryTypeId="2" PostId="14394" RevisionGUID="74440e3e-d0c3-4caf-acf9-fe01d4b838fe" CreationDate="2011-04-28T14:21:22.943" UserId="4442" Text="Assuming you are using wood chips in both cases to generate smoke, the main difference is the distance from the heat source. In a smoker, the smoke from the coals has time to cool before reaching the meat, which cooks the meat indirectly, and at a lower temperature. You can get similar results with the normal grill by using indirect heat (placing the coals on one side and the meat on the other), and further separating the the meat from the direct heat by placing some foil between the meat and the coals. &#xD;&#xA;&#xD;&#xA;Here is an interesting article on turning your normal kettle grill into a smoker:&#xD;&#xA;http://simplyrecipes.com/recipes/how_to_turn_your_kettle_grill_into_a_smoker/&#xD;&#xA;" />
  <row Id="30287" PostHistoryTypeId="2" PostId="14395" RevisionGUID="861cbb87-f4a5-449c-8961-7fd6892789ea" CreationDate="2011-04-28T14:32:48.330" UserId="1259" Text="No, it won't be different. It is, however, a bit harder. &#xD;&#xA;&#xD;&#xA;The issues are mainly:&#xD;&#xA;&#xD;&#xA; - It's harder to get the heat away from the food. So you end up cooking with some direct heat. This can be avoided by using a small amount of well soaked, large wood chunks and get them smoking with some normal charcoal. You should also use indirect heat by stacking the chunks on one side of the grill. If you use wood chips, this won't work. They burn too fast and need too much of an ignition source. &#xD;&#xA; - Heat insulation isn't very good. The walls are thin and you have to remove the whole lid to tend your food. The heat dissipation can be a real issue for long low and slow recipes. Smokers either tend to be well insulated (brick or ceramic) or have small doors so you can access your food from the side. &#xD;&#xA; - Adding fuel can be a pain. It's made easier if you have a grill surface that is hinged. If you don't, I'd suggest getting one if you are seriously considering smoking. It makes adding fuel much easier. Of course, adding fuel causes the above heat dissipation issues, so add fuel as infrequently as possible. &#xD;&#xA;&#xD;&#xA;That said, I smoked for years on a Webber grill, and it worked just fine. I did, however, upgrade to a [Big Green Egg][1] at the first available opportunity. The results are more consistent and the process is much easier. But you'll be fine getting started with the webber. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.biggreenegg.com/" />
  <row Id="30288" PostHistoryTypeId="2" PostId="14396" RevisionGUID="2827e93c-cc17-4b98-a937-967af4e8dae6" CreationDate="2011-04-28T14:46:26.127" UserId="2832" Text="The answer is simple. Don't cook on direct heat, and don't sauce (if at all) until the end of the cook. Sometimes I like to crisp up the skins first over direct heat and then move the pieces to cook indirectly. Other times, I just cook indirectly at a higher temperature (350f+). Depends on my mood. But if you cook directly over the fire, you are begging for flare-ups to ruin your food more often than not." />
  <row Id="30289" PostHistoryTypeId="25" PostId="14392" RevisionGUID="855880f5-a764-4919-a35e-125f9b8bbc3a" CreationDate="2011-04-28T14:49:00.487" Comment="http://twitter.com/#!/StackCooking/status/63615704112431104" />
  <row Id="30290" PostHistoryTypeId="2" PostId="14397" RevisionGUID="e0729baf-d18c-4619-958e-b9a758417e47" CreationDate="2011-04-28T16:04:28.553" UserId="4782" Text="It is definitely a regional rule. Growing up in NE Brazil, I often had a typical fish dish called [Peixe a Delicia][1] - fish cooked in a cheese sauce with plantains.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://flavorsofbrazil.blogspot.com/2010/04/recipe-fish-delicia-peixe-delicia.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/zY0Jj.jpg" />
  <row Id="30291" PostHistoryTypeId="25" PostId="14390" RevisionGUID="e355f13a-1b1f-4d1a-97bc-7c2151e087cf" CreationDate="2011-04-28T17:49:00.870" Comment="http://twitter.com/#!/StackCooking/status/63661004365631488" />
  <row Id="30292" PostHistoryTypeId="2" PostId="14398" RevisionGUID="7cd3dfa3-07e0-4d9a-8172-e312842a36a7" CreationDate="2011-04-28T18:10:14.907" UserId="4558" Text="I have never found in food science texts that dairy and fish do not go together for health or other reasons. On the other hand, the rule is a pretty strong on in Italian cuisine. You can find popular exceptions to it, for example there are countless salads served in Italian cafès (in Italy, I mean) that feature **tuna fish** (always from a can) and **mozzarella**.&#xD;&#xA;An Italian like me might tell you that canned tuna fish is the least fishy of fishes in the Italian worldview: people who don't eat any other fish will eat tuna from a can. In the same vein, mozzarella is barely cheese - no sharp, cheesy taste at all.&#xD;&#xA;&#xD;&#xA;But to sum it up, I think that it is simply a widespread habit that then you **can** codify into a rule to use when generating new Italian dishes.&#xD;&#xA;&#xD;&#xA;Another Italian no-no is fish and meat combinations, with few expections - *vitello tonnato* comes to mind." />
  <row Id="30293" PostHistoryTypeId="5" PostId="14385" RevisionGUID="81d6b440-f0db-4f62-806f-224404ce3e57" CreationDate="2011-04-28T20:12:16.267" UserId="5901" Comment="added 716 characters in body" Text="I always wondered about this seemingly static rule: &#xD;&#xA;&#xD;&#xA;&gt; Never add cheese (especially, but not limited to *parmigiano reggiano*) to a dish with fish. &#xD;&#xA;&#xD;&#xA;Italians would never, ever add *parmigiano reggiano* to a pasta with fish. But they have many other fixed views on food (e.g. sweet and savoury is a *no-no*, which is allowed at least in Austria and Japan).&#xD;&#xA;&#xD;&#xA;I obliged until now, but I wonder where this rule comes from. To be honest, I would never add cheese to *frutti di mare*, but I'm open to trying other combinations. Is there some evidence that the two ingredients don't mix well? I hear there are some exceptions: *Tuna* with *parmigiano reggiano* is okay, but I only tried that as a salad and it was good. Also, I once saw a recipe of fish with *mascarpone*. &#xD;&#xA;&#xD;&#xA;&gt; Did you ever have a professional cook serving you fish with cheese? &#xD;&#xA;&#xD;&#xA;Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;**Status update:** Thanks for the brainstorming so far. I'm collecting the intermediate results:&#xD;&#xA;&#xD;&#xA; - Most importantly: It seems to be a regional thing (w/ Italy at its heart)&#xD;&#xA; - @Walter, @TFD and @Joe all agree on *tuna* as the prime counter example.&#xD;&#xA; - However, they disagree on the reason: We have @TFD's opinion, that *tuna* is strong and thus is not outplayed by strong cheese and @Walter's italo-centric opinion, that *tuna* is a particularly 'unfishy' fish.&#xD;&#xA; - I think we need more examples with detailed descriptions!&#xD;&#xA;I would be extremely interested in opinions that favour the motion/rule. Is there anybody willing to take a stance? And what about *seafood* with cheese? Is it unthinkable?" />
  <row Id="30294" PostHistoryTypeId="2" PostId="14399" RevisionGUID="ec17b8ea-c973-423e-a56e-32188a8ee69a" CreationDate="2011-04-28T20:35:18.283" UserId="611" Text="It's an umami thing. &#xD;&#xA;Both the very &quot;fishy&quot; fishes and the very &quot;cheesy&quot; cheeses, both of which are favoured in Italy, are very umami in flavour. Parmesan and anchovies are two very typical sources of umami in many dishes.&#xD;&#xA;It's possible that combining the two would make something that is just too umami, and you get that MSG overdone flavour.&#xD;&#xA;&#xD;&#xA;Generally, a good cook will try to balance flavours, perhaps to let one stand out over the others, but not to overdo it, which a combination of fish and cheese would do.&#xD;&#xA;&#xD;&#xA;That's probably why tuna and mozzarela is fine, as they are relatively not very umami.&#xD;&#xA;" />
  <row Id="30295" PostHistoryTypeId="2" PostId="14400" RevisionGUID="a8d08fa3-3596-4aaa-bf29-f00644f301c4" CreationDate="2011-04-28T20:40:35.850" UserId="5913" Text="http://vegetarianandhealth.blogspot.com/2008/11/udon-noodles-from-scratch.html&#xD;&#xA;&#xD;&#xA;here is a site that has a recipe for gluten-free udon. It is a vietnamese type noodle but it works very well with udon soups as it is similar to udon. Our family loves udon but since my 2 yr old son has to be on a gluten free diet, so do we since he cannot understand yet why he can't have certain foods..udon being one of his favorites! This has been a great substitute for us!" />
  <row Id="30296" PostHistoryTypeId="2" PostId="14401" RevisionGUID="e7f73ef2-8635-4fdb-9f64-044c96e176f5" CreationDate="2011-04-28T20:46:31.663" UserId="2832" Text="The results aren't really any different between a Weber kettle and a smoker. What does differ is the process. You will have a more difficult time controlling temperatures in a kettle. While you can effectively maintain low temperatures with the grill, bear in mind that it was not designed for that purpose, so you will have to monitor it pretty carefully.  Also, your food will be closer to your fuel -- there is no escaping that -- so you will have to rotate the food to ensure even cooking.&#xD;&#xA;&#xD;&#xA;However, the results come out largely the same. I use a Weber Smokey Mountain for most of my barbecue, but if I don't need to go as long, I'm doing less quantity, or I want to go with much higher heat, I'll still set up the kettle." />
  <row Id="30297" PostHistoryTypeId="25" PostId="14239" RevisionGUID="148df774-463b-40c9-b4a3-9d78c4b67137" CreationDate="2011-04-28T20:49:01.613" Comment="http://twitter.com/#!/StackCooking/status/63706305914867712" />
  <row Id="30298" PostHistoryTypeId="2" PostId="14402" RevisionGUID="4d3c3f9b-0fbc-492e-a7c6-f5344ffd5d27" CreationDate="2011-04-28T21:28:26.557" UserId="5914" Text="I made an apple pie just the other day, and every thing came out fine the only problem was that the filling didn't stick to the crust (home made butter crust if it makes a diffrence). Is there any thing i can do in order to make the filling stick to the crust?" />
  <row Id="30299" PostHistoryTypeId="1" PostId="14402" RevisionGUID="4d3c3f9b-0fbc-492e-a7c6-f5344ffd5d27" CreationDate="2011-04-28T21:28:26.557" UserId="5914" Text="how to make apple pie stay intact" />
  <row Id="30300" PostHistoryTypeId="3" PostId="14402" RevisionGUID="4d3c3f9b-0fbc-492e-a7c6-f5344ffd5d27" CreationDate="2011-04-28T21:28:26.557" UserId="5914" Text="&lt;baking&gt;&lt;pie&gt;" />
  <row Id="30301" PostHistoryTypeId="2" PostId="14403" RevisionGUID="5e0d944e-cc88-424b-8291-8a84efef77f7" CreationDate="2011-04-28T21:59:42.287" UserId="3819" Text="If it were me, I would dump the idea that these were eat-alone brownies, and see what else could be done with them.  That bitter chocolate makes me think of Mexico.  How about this:  Oaxacan turtle sundaes, with vanilla ice cream, your brownies, caramel sauce, and ancho-dusted pecans (ancho is a dark red pepper with a fair amount of heat. Ground ancho can be found many places with a decent spice selection or Mexican grocery).  For extra points, sub cajeta (caramelized goats milk) for the caramel sauce" />
  <row Id="30302" PostHistoryTypeId="2" PostId="14404" RevisionGUID="b494396f-f13d-44f8-bb57-6181f8e7f745" CreationDate="2011-04-28T22:02:15.187" UserId="4194" Text="I'm not quite sure what you mean by having the filling 'stick' to the crust, but if you mean that the filling slides out, then you probably haven't added enough thickener (usually flour) to your apples, so the juices that leak out during cooking are too thin.&#xD;&#xA;&#xD;&#xA;Different brands and batches of flour, and different apples, will have different levels of liquidity - a bit of practice and experience is necessary to get consistent results." />
  <row Id="30303" PostHistoryTypeId="2" PostId="14405" RevisionGUID="d2bee4c8-55fc-41b5-9c61-3a5f1a0b2292" CreationDate="2011-04-28T23:23:12.733" UserId="5916" Text="Would there be any benefit to making French toast with a low cholesterol version of Egg alternative? Or possibly just using the whites for French toast? (I'm currently using the very basic 1 egg/3 Tbsp. of milk recipe)" />
  <row Id="30304" PostHistoryTypeId="1" PostId="14405" RevisionGUID="d2bee4c8-55fc-41b5-9c61-3a5f1a0b2292" CreationDate="2011-04-28T23:23:12.733" UserId="5916" Text="What would the drawbacks/benfits be to making French toast with egg alternatives (Egg Beaters, etc)" />
  <row Id="30305" PostHistoryTypeId="3" PostId="14405" RevisionGUID="d2bee4c8-55fc-41b5-9c61-3a5f1a0b2292" CreationDate="2011-04-28T23:23:12.733" UserId="5916" Text="&lt;eggs&gt;" />
  <row Id="30306" PostHistoryTypeId="2" PostId="14406" RevisionGUID="c40b6687-af04-4064-8d38-33fcfd3171a9" CreationDate="2011-04-28T23:57:52.363" UserId="5919" Text="I'm looking at getting one of Zojirushi's induction rice cookers and the [5.5 cup model][1] is currently a little cheaper than the [3 cup model][2]. I'm a single guy and will only be making a cup or two of rice unless I'm entertaining. &#xD;&#xA;&#xD;&#xA;Is there any reason not to go with the larger version so I can use it when entertaining as well?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B000MAKVLQ&#xD;&#xA;  [2]: http://www.amazon.com/Zojirushi-NP-GBC05-Cooker-Induction-Heating/dp/B0010W3X0Q" />
  <row Id="30307" PostHistoryTypeId="1" PostId="14406" RevisionGUID="c40b6687-af04-4064-8d38-33fcfd3171a9" CreationDate="2011-04-28T23:57:52.363" UserId="5919" Text="Can a rice cooker make amounts much smaller than its rating?" />
  <row Id="30308" PostHistoryTypeId="3" PostId="14406" RevisionGUID="c40b6687-af04-4064-8d38-33fcfd3171a9" CreationDate="2011-04-28T23:57:52.363" UserId="5919" Text="&lt;rice-cooker&gt;" />
  <row Id="30309" PostHistoryTypeId="2" PostId="14407" RevisionGUID="d81fcc9d-a5b9-4648-bed8-64de669196d0" CreationDate="2011-04-29T00:39:09.880" UserId="1675" Text="Not really any reason not to go for the bigger one, you should definetly be able to make 2 cups in it. If there are bad results when you do only 1 cup then you may have to always do 2 and have leftovers but I can't imagine that being a problem.&#xD;&#xA;&#xD;&#xA;It probably does use more power, if that is a concern. " />
  <row Id="30310" PostHistoryTypeId="6" PostId="14406" RevisionGUID="955212f1-2133-4c2a-9a4e-49ca5b0798e9" CreationDate="2011-04-29T01:05:39.127" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="30311" PostHistoryTypeId="2" PostId="14408" RevisionGUID="02960267-8c22-4a71-9448-7fab4e84e7bf" CreationDate="2011-04-29T01:59:41.870" UserId="5881" Text="So much of making good apple pies relies on the apple type. You will never get the problem if you use Bramley apples, if you can't get those try to find Granny Smith apples.&#xD;&#xA;&#xD;&#xA;Eating apples are really only good for making the sort of tartes the French make. If you are making pies, look for cooking apples." />
  <row Id="30312" PostHistoryTypeId="2" PostId="14409" RevisionGUID="83e3c6d1-5e82-44f3-9e3a-c9ec305f86ae" CreationDate="2011-04-29T03:52:07.277" UserId="60" Text="As I note in [my answer here][1], I use the exact model you are considering. It is one of the best gadgets I've purchased. It has no problem making any batch down to 1 cup in size. Being able to cook the full 5.5 cups when entertaining is invaluable as well. &#xD;&#xA;&#xD;&#xA;I will sometimes cook more than I need for lunch the next day, as well as making fried rice for the following night's dinner.&#xD;&#xA;&#xD;&#xA;Bottom line: you won't regret the purchase.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/6164/what-are-the-benefits-of-using-a-dedicated-rice-cooker-rather-than-just-cooking/6167#6167" />
  <row Id="30313" PostHistoryTypeId="2" PostId="14410" RevisionGUID="d053d1ab-ff12-4174-84b7-ba0c68ff912e" CreationDate="2011-04-29T04:27:31.240" UserId="164" Text="Well, coming from a Chinese family and as our family cook rice everyday...&#xD;&#xA;&#xD;&#xA;The short answer is yes - you will be able to cook 1 cup with the 5.5 cup model. the problem is, though you will be able to cook much smaller volume in a large cooker -- you will have rice covering the pan, a thin layer above bare metal[1]. Scooping up rice from it is a OK, but you will tend to 'fold' the rice in order to put it in a bowl which kind of affect the texture of the rice - if you use a smaller one you will get rice in a nice, cylinder shaped from which you can get a nicer scoop which is naturally formed by expansion of rice and steam. &#xD;&#xA;&#xD;&#xA;[1] This has become much better with all these rice cooker armed with circuits (as in your case) which slowly, but accurately cook every grain of rice you put in -- albeit at a much longer time. the cooking time with old, traditional kind of rice cooker is ~ 30 min for 2 cup of rice whereas the newer, logic-equipped device will need ~1 hour for cooking - but of course the quality is much better" />
  <row Id="30314" PostHistoryTypeId="2" PostId="14411" RevisionGUID="edd99349-1ac8-4963-ab8d-eadd30340853" CreationDate="2011-04-29T04:30:03.717" UserId="164" Text="Another way would be to slice the brownie down to very thin slices first, and then frost it as suggested by @Katherine Pitta. The combination of bitterness and sweetness will make it a very nice companion with tea or coffee." />
  <row Id="30315" PostHistoryTypeId="2" PostId="14412" RevisionGUID="7ff6abe5-b939-44a7-85b8-eb5b03143231" CreationDate="2011-04-29T04:36:24.507" UserId="164" Text="The egg yolk adds a LOT of flavor to any of these cooked egg dish. &#xD;&#xA;&#xD;&#xA;In a french toast, whereas the egg white soaked up the bread and create the fairly unique texture, the egg white is the key to the flavor and it is what makes it rich. I think the egg white french toast is doable[1] but I don't think it will taste wonderful.&#xD;&#xA;&#xD;&#xA;In other news, may I quote Thomas Keller in relation to a recipe of cheesecake (again, paraphrased by me) - If you are worried about the fat, have a smaller portion, and don't do my recipe with low fat alternatives. &#xD;&#xA;&#xD;&#xA;I think it applies to cholesterol too. &#xD;&#xA;&#xD;&#xA;[1] I certainly haven't tried this since I'm already way too fat to eat any french toast anyways... " />
  <row Id="30316" PostHistoryTypeId="25" PostId="14402" RevisionGUID="e87b0d16-bf40-448e-a546-54fa3e372212" CreationDate="2011-04-29T05:49:02.130" Comment="http://twitter.com/#!/StackCooking/status/63842204136910849" />
  <row Id="30317" PostHistoryTypeId="5" PostId="14385" RevisionGUID="d55df1c6-cb26-416e-9e82-00f36ac5beef" CreationDate="2011-04-29T06:53:46.230" UserId="5901" Comment="Edited to cater Aaronut's rightful comment. Added umani" Text="I always wondered about this seemingly static rule: &#xD;&#xA;&#xD;&#xA;&gt; Never add cheese (especially, but not limited to *parmigiano reggiano*) to a dish with fish. &#xD;&#xA;&#xD;&#xA;Italians would never, ever add *parmigiano reggiano* to a pasta with fish. But they have many other fixed views on food (e.g. sweet and savoury is a *no-no*, which is allowed at least in Austria and Japan).&#xD;&#xA;&#xD;&#xA;I obliged until now, but I wonder where this rule comes from. To be honest, I would never add cheese to *frutti di mare*, but I'm open to trying other combinations. Is there some evidence that the two ingredients don't mix well? I hear there are some exceptions: *Tuna* with *parmigiano reggiano* is okay, but I only tried that as a salad and it was good. Also, I once saw a recipe of fish with *mascarpone*. &#xD;&#xA;&#xD;&#xA;&gt; Did you ever have a professional cook serving you fish with cheese? &#xD;&#xA;&#xD;&#xA;Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;**Status update:** Thanks for the brainstorming so far. I'm collecting the intermediate results:&#xD;&#xA;&#xD;&#xA; - Most importantly: It seems to be a regional thing (w/ Italy at its heart)&#xD;&#xA; - @Walter, @TFD and @Joe all agree on *tuna* as the prime counter example.&#xD;&#xA; - However, they disagree on the reason: We have @TFD's opinion, that *tuna* is strong and thus is not outplayed by strong cheese and @Walter's italo-centric opinion, that *tuna* is a particularly 'unfishy' fish.&#xD;&#xA; - @Carmi mentions [*umami*][1] as one/the possible reason.&#xD;&#xA; - If you provide further examples, please include a detailed descriptions and a reason why you think the particular combination is a &quot;allowed&quot;.&#xD;&#xA;&#xD;&#xA;I would be extremely interested in opinions that favour the motion/rule. Is there anybody willing to take a stance and (maybe even) explain the origin?&#xD;&#xA;&#xD;&#xA;And what about *seafood* with cheese? Is it unthinkable?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umami" />
  <row Id="30318" PostHistoryTypeId="2" PostId="14413" RevisionGUID="a6ebf0b7-3700-42dd-8edb-cb3d028ef4e0" CreationDate="2011-04-29T11:37:44.050" UserId="5923" Text="Kangaroo is an unusual meat for most of the world. From reputation, it's quite hard to cook right as it tends to [dry out][1]:&#xD;&#xA;&#xD;&#xA;&gt;Kangaroo meat is very low in fat, usually less than 2%. This is lower than most other red meats. This makes Kangaroo very healthy but also means it must be cooked carefully. Kangaroo is also very high in protein and iron. Fat contains a lot of moisture, hence meats like beef which is very high in fat can be cooked to very well done. However because kangaroo has virtually no fat it can easily dry out during cooking. Because of this it's important to follow a few simple steps to retain the moisture in the meat.&#xD;&#xA;&#xD;&#xA;In light of this, what smoking and BBQ techniques are appropriate for kangaroo?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kangaroo-industry.asn.au/recipes/recipe_frame.htm" />
  <row Id="30319" PostHistoryTypeId="1" PostId="14413" RevisionGUID="a6ebf0b7-3700-42dd-8edb-cb3d028ef4e0" CreationDate="2011-04-29T11:37:44.050" UserId="5923" Text="Ways to bar-b-que and smoke Kangaroo" />
  <row Id="30320" PostHistoryTypeId="3" PostId="14413" RevisionGUID="a6ebf0b7-3700-42dd-8edb-cb3d028ef4e0" CreationDate="2011-04-29T11:37:44.050" UserId="5923" Text="&lt;meat&gt;&lt;bbq&gt;&lt;smoking&gt;" />
  <row Id="30321" PostHistoryTypeId="25" PostId="14413" RevisionGUID="f2a3b497-496c-49a5-8d13-5fa2efd04e91" CreationDate="2011-04-29T11:49:05.003" Comment="http://twitter.com/#!/StackCooking/status/63932812826390528" />
  <row Id="30322" PostHistoryTypeId="2" PostId="14414" RevisionGUID="2e76ea0f-93c9-404c-a698-37509e66641d" CreationDate="2011-04-29T11:57:00.980" UserId="5922" Text="I made an apple pie, but it came out that the crust is thick and not crispy. Why? What should I do to fix it?&#xD;&#xA;&#xD;&#xA;For the crust, I used:&#xD;&#xA;&#xD;&#xA; - 1 cup of flour&#xD;&#xA; - Butter&#xD;&#xA; - 1 egg&#xD;&#xA; - 1/4 cup of sugar&#xD;&#xA; - 1 teaspoon baking powder&#xD;&#xA; - 1/4 teaspoon of salt&#xD;&#xA;&#xD;&#xA;As for the apples:&#xD;&#xA;&#xD;&#xA; - 2 apples sliced to small cubes (without the apples cover)&#xD;&#xA; - 2 tablespoon of sugar&#xD;&#xA; - 1 tablespoon Cinnamon&#xD;&#xA;&#xD;&#xA;Thanks in advance" />
  <row Id="30323" PostHistoryTypeId="1" PostId="14414" RevisionGUID="2e76ea0f-93c9-404c-a698-37509e66641d" CreationDate="2011-04-29T11:57:00.980" UserId="5922" Text="Why my apple pie is not crispy?" />
  <row Id="30324" PostHistoryTypeId="3" PostId="14414" RevisionGUID="2e76ea0f-93c9-404c-a698-37509e66641d" CreationDate="2011-04-29T11:57:00.980" UserId="5922" Text="&lt;pie&gt;" />
  <row Id="30325" PostHistoryTypeId="6" PostId="14413" RevisionGUID="725a027b-9b25-4d03-b6c6-a1a02a457336" CreationDate="2011-04-29T11:58:05.270" UserId="4489" Comment="edited tags" Text="&lt;meat&gt;&lt;bbq&gt;&lt;smoking&gt;&lt;kangaroo&gt;" />
  <row Id="30327" PostHistoryTypeId="2" PostId="14416" RevisionGUID="343deff2-9f6b-4278-be84-64181184f03d" CreationDate="2011-04-29T13:26:19.063" UserId="5600" Text="Gluten is what makes doughs chewy, and gluten is associated with high protein flour, so you should try and get low protein (&quot;soft&quot;) flour.  Also, the colder your fat (*i.e.*, butter) the flakier and crispier your crust will be.  You also may want to substitute some of the butter for lard or shortening; the lack of water in the lard will also help the crust become crispy and avoid gluten formation associated with hydration of the flour.  Note that you cannot substitute lard/shortening for butter in an equal ratio; you should try and find a recipe that specifically calls for it to get the ratio correct.  As [rumtscho][1] noted, you can also blind bake the crust to start its cooking process (but as [ElendilTheTall][2] warns, you may not be able to call it a &quot;pie&quot; after that!).  Finally, it may be the case that your pie filling is too moist and therefore makes the interior of the crust very soggy.  I've found that almost all good apple pie recipes call for pre-cooking the apples to remove a lot of their moisture before putting them in the crust.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/4638/rumtscho&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/4194/elendilthetall" />
  <row Id="30328" PostHistoryTypeId="2" PostId="14417" RevisionGUID="02cc65df-ba44-4ad1-97a7-426be39ade7e" CreationDate="2011-04-29T13:28:00.240" UserId="4580" Text="Piet Huysentruyt (a famous Belgian chef) advices to break and split your eggs, keep the eggwhites in the fridge for a day or two, get them out and use them if they reach room temp.&#xD;&#xA;&#xD;&#xA;And yes, in meringue, moist is your enemy!&#xD;&#xA;It can help you, if you bake the meringue, to put a wooden spoon between your oven door,&#xD;&#xA;So that the vaporized moist can escape through the narrow opening." />
  <row Id="30329" PostHistoryTypeId="2" PostId="14418" RevisionGUID="93a9bd95-c18e-47e6-9f33-80e5e80e1b38" CreationDate="2011-04-29T13:47:08.700" UserId="1259" Text="I have neither cooked nor eaten kangaroo, but I think the information that it is very lean should be sufficient to answer this question. Smoking is a low and slow technique that is used to make tough cuts of meat tender. This works by using a low temperature to break down the tough connective tissues which makes the end result both tender and moist. This would not work with a lean cut of meat like a filet. You'd just end up with a tough piece of meat. So unless you really go after the toughest bits of the 'roo, I'd advise against smoking. &#xD;&#xA;&#xD;&#xA;As ESultanik says in a comment, to attack the lean parts of the animal, treat it like any other piece of non-fatty meat (filet / tenderloin for example). Use a very hot grill and shoot for an internal temperature of rare to medium-rare depending on preference. The exact technique for cooking is up to you. I tend to do a two level fire for searing and then finishing, but the exact method depends on the type of grill, thickness of the cut, etc. If you would like some smoke flavor, you can throw some wood chips on while cooking like this and see what you get. The short time and frequency with which you tend the meat / open the grill may make this completely ineffective, but it's worth trying to see if you get some smoke flavor, if that's what you really want. " />
  <row Id="30330" PostHistoryTypeId="2" PostId="14419" RevisionGUID="334de363-a679-4cf0-a102-f3df76873250" CreationDate="2011-04-29T13:48:51.513" UserId="218" Text="Well, there is always cooking it super rare. That's usually my method. And it's healthier that the other options, discounting possible foodborne illness.&#xD;&#xA;&#xD;&#xA;However the more traditional responses are &lt;a href=&quot;http://www.wisegeek.com/in-cooking-what-is-barding.htm&quot;&gt;barding&lt;/a&gt; and &lt;a href=&quot;http://www.recipetips.com/glossary-term/t--33375/larding.asp&quot;&gt;larding&lt;/a&gt;. In short, just because the meat doesn't come with fat, doesn't mean that fat can't be added.&#xD;&#xA;&#xD;&#xA;You see this a lot with lean cuts like *fillet*, where it comes wrapped in a little bacon to add some fat to otherwise fatless meat." />
  <row Id="30331" PostHistoryTypeId="5" PostId="14419" RevisionGUID="06fd676d-ac08-4f40-80bb-461ee9462551" CreationDate="2011-04-29T13:54:00.727" UserId="218" Comment="added 394 characters in body" Text="Well, there is always cooking it super rare. That's usually my method. And it's healthier that the other options, discounting possible foodborne illness.&#xD;&#xA;&#xD;&#xA;However the more traditional responses are &lt;a href=&quot;http://www.wisegeek.com/in-cooking-what-is-barding.htm&quot;&gt;barding&lt;/a&gt; and &lt;a href=&quot;http://www.recipetips.com/glossary-term/t--33375/larding.asp&quot;&gt;larding&lt;/a&gt;. In short, just because the meat doesn't come with fat, doesn't mean that fat can't be added. In the case of barding, you just put a little bacon or fatback on the top (think fillet mignon), and you're good to go. As it cooks, it'll lend a little of it's fat to your fatless meat.&#xD;&#xA;&#xD;&#xA;Larding, on the other hand...This used to be a lot more popular, and it's largely fallen out of favor (imho) just because it's kinda icky. Take a huge hunk of fat, and ram it into your meat using a giant needle. Mmmmmm. I'd only recommend this if you were trying to braise the meat, and couldn't get it to work without the meat drying out." />
  <row Id="30332" PostHistoryTypeId="2" PostId="14420" RevisionGUID="2b630885-b7ae-4983-80bb-e271afbf0e02" CreationDate="2011-04-29T14:38:28.347" UserId="5027" Text="All answers provide great ideas but I'll take Jginger's spice recommendation a step further. I often use what I call &quot;subtle exotic&quot; spice combinations which is simply a fancy way of saying unusual or ethnic-influenced combinations. For example, Black pepper with dark chocolate; chili pepper and cinnamon; or cardamom. These types of spice combinations aren't typical in a cake and will provide a deliciously memorable flavor for your guests. A recent unusual combination I just tasted was a spiced gin cupcake. The baker used a basic cake recipe then infused spices and gin into the batter and frosting. A boxed cake could be that basic recipe. " />
  <row Id="30333" PostHistoryTypeId="2" PostId="14421" RevisionGUID="8970a4fa-da40-4bed-b32c-75f12db1b707" CreationDate="2011-04-29T16:15:06.383" UserId="15" Text="Quesadillas, chiles rellenos, and macaroni &amp; cheese all make fantastic *in advance* dishes. You can probably seal off and refrigerate the 'dillas and chiles for a few days (~4 max); mac &amp; cheese freezes very well (add some peppers to compensate for the reduction of texture in the pasta due to freezing/sauce)." />
  <row Id="30334" PostHistoryTypeId="25" PostId="14414" RevisionGUID="e79de1ec-715f-49e9-8497-06ffbedadec4" CreationDate="2011-04-29T17:49:06.327" Comment="http://twitter.com/#!/StackCooking/status/64023414838538240" />
  <row Id="30335" PostHistoryTypeId="5" PostId="12306" RevisionGUID="2af4bef5-85df-4032-b774-21f7eef49bdf" CreationDate="2011-04-29T18:13:44.193" UserId="1266" Comment="Removed code tags to enable hyperlink, also removed &quot;added to above answers&quot; to allow submission + because it was redundant text" Text="If you reduce the amount of water you use and increase the amount of salt, the result will be [salt crusted potatoes][1], with added flavor and sweetness.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://menwholiketocook.blogspot.com/2009/03/salt-crusted-potatoes.html" />
  <row Id="30336" PostHistoryTypeId="24" PostId="12306" RevisionGUID="2af4bef5-85df-4032-b774-21f7eef49bdf" CreationDate="2011-04-29T18:13:44.193" Comment="Proposed by 1266 approved by 41 edit id of 137" />
  <row Id="30337" PostHistoryTypeId="5" PostId="14402" RevisionGUID="452ff5bd-f713-425a-afaf-18a6b8db0cb2" CreationDate="2011-04-29T19:06:02.480" UserId="1266" Comment="Tidied up spelling &amp; grammar" Text="I made an apple pie just the other day, and everything came out fine. The only problem was that the filling didn't stick to the crust (home made butter crust if it makes a difference). Is there anything I can do in order to make the filling stick to the crust?" />
  <row Id="30338" PostHistoryTypeId="4" PostId="14402" RevisionGUID="452ff5bd-f713-425a-afaf-18a6b8db0cb2" CreationDate="2011-04-29T19:06:02.480" UserId="1266" Comment="Tidied up spelling &amp; grammar" Text="How to make apple pie stay intact" />
  <row Id="30339" PostHistoryTypeId="24" PostId="14402" RevisionGUID="452ff5bd-f713-425a-afaf-18a6b8db0cb2" CreationDate="2011-04-29T19:06:02.480" Comment="Proposed by 1266 approved by 67 edit id of 138" />
  <row Id="30340" PostHistoryTypeId="5" PostId="12269" RevisionGUID="19867ac3-2316-4394-8054-fda828a22135" CreationDate="2011-04-29T21:53:02.303" UserId="2832" Comment="Corrected spelling: &quot;lesson&quot; -&gt; &quot;lessen&quot; &quot;overal&quot; -&gt; &quot;overall&quot; Grammar/clarification: &quot;roast potatoes&quot; -&gt; &quot;roasted potatoes&quot; &quot;salted half&quot; -&gt; &quot;salted potatoes&quot;" Text="Salting the water in which you cook starches (pasta, rice, potato) is an effective way of enhancing the flavour of the finished product - boiling starches absorb salt well (which is why adding chunks of potato to an overall salty stew will lessen the apparent saltiness of the dish.&#xD;&#xA;&#xD;&#xA;But salt does other things. When I am making roasted potatoes, I parboil them for 5 minutes before drying and roasting them in oil. if you divide them into two batches and boil one half in unsalted water and the other half in well salted water (1tbsp/2 quarts water), the salted potatoes will brown and crisp *much* better than the unsalted ones. I'm not sure why this is, but I would encourage you to try it because it's amazing to see." />
  <row Id="30341" PostHistoryTypeId="24" PostId="12269" RevisionGUID="19867ac3-2316-4394-8054-fda828a22135" CreationDate="2011-04-29T21:53:02.303" Comment="Proposed by 2832 approved by 60 edit id of 139" />
  <row Id="30346" PostHistoryTypeId="2" PostId="14423" RevisionGUID="23f10579-974a-41ab-9c52-222fdcbf4be6" CreationDate="2011-04-30T01:56:10.683" UserId="5602" Text="Another criteria that you didn't mention, but should have: the ability to be held at the serving temperature for a reasonably long time. When you've got a big crowd, you don't have the luxury of finishing everything at the last minute.&#xD;&#xA;&#xD;&#xA;Some foods need to be served right after cooking - those are the ones you don't want. Examples: most (not all) pasta dishes. Anything deep fried. Meat that's cooked rare or rare-ish - unless it's really large pieces like a whole rib-eye roast. Vegetables that overcook easily, like asparagus or spinach. Fish that overcook easily (which is most of them).&#xD;&#xA;&#xD;&#xA;Here are some of the foods that *do* stand up well to long holding: Root vegetables. Winter squashes. Meat or poultry stews. Rice. Legumes. Most Indian and Pakistani curries.&#xD;&#xA;&#xD;&#xA;Here are some specific ideas (I won't give you recipes, you should be able to google them yourself):&#xD;&#xA;&#xD;&#xA; * Coq au vin.&#xD;&#xA; * Choucroute garnie.&#xD;&#xA; * Chana masala.&#xD;&#xA; * Feijoada.&#xD;&#xA; * New England clam chowder." />
  <row Id="30347" PostHistoryTypeId="2" PostId="14424" RevisionGUID="224151a9-ee30-4962-9369-52562242dd76" CreationDate="2011-04-30T02:07:04.957" UserId="5931" Text="What's the risks associated with leaving pork (vacuum sealed) in water at 35 degrees celcius for 12 hours? It's probably a common mistake with sous vide cooking - forgetting to turn the bath on." />
  <row Id="30348" PostHistoryTypeId="1" PostId="14424" RevisionGUID="224151a9-ee30-4962-9369-52562242dd76" CreationDate="2011-04-30T02:07:04.957" UserId="5931" Text="dangers associated with sous vide temperature and time" />
  <row Id="30349" PostHistoryTypeId="3" PostId="14424" RevisionGUID="224151a9-ee30-4962-9369-52562242dd76" CreationDate="2011-04-30T02:07:04.957" UserId="5931" Text="&lt;food-safety&gt;" />
  <row Id="30350" PostHistoryTypeId="25" PostId="14424" RevisionGUID="2bf4cb78-4a75-44b6-8f65-5602dc7f079d" CreationDate="2011-04-30T02:49:06.783" Comment="http://twitter.com/#!/StackCooking/status/64159310413959168" />
  <row Id="30351" PostHistoryTypeId="5" PostId="14424" RevisionGUID="1af7d0de-870a-4d26-b3da-6e62b895e559" CreationDate="2011-04-30T03:53:19.143" UserId="1229" Comment="improved grammar; added the temperature in Fahrenheit  " Text="What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with _sous vide_ cooking, forgetting to turn the bath on." />
  <row Id="30352" PostHistoryTypeId="4" PostId="14424" RevisionGUID="1af7d0de-870a-4d26-b3da-6e62b895e559" CreationDate="2011-04-30T03:53:19.143" UserId="1229" Comment="improved grammar; added the temperature in Fahrenheit  " Text="Dangers associated with &quot;sous vide&quot; temperature and time" />
  <row Id="30353" PostHistoryTypeId="24" PostId="14424" RevisionGUID="1af7d0de-870a-4d26-b3da-6e62b895e559" CreationDate="2011-04-30T03:53:19.143" Comment="Proposed by 1229 approved by 1236 edit id of 140" />
  <row Id="30354" PostHistoryTypeId="2" PostId="14425" RevisionGUID="4cf1bded-ff4f-461c-8c42-60d43901ffa9" CreationDate="2011-04-30T04:40:42.907" UserId="5933" Text="If your using salted butter, I recommend just storing it in a butter dish outside the fridge. &#xD;&#xA;&#xD;&#xA;Butter has very little water and quite a bit of salt so difficult for it to become rancid." />
  <row Id="30356" PostHistoryTypeId="2" PostId="14426" RevisionGUID="17722ea8-661e-49de-8b1a-4e98ee6468a5" CreationDate="2011-04-30T05:35:22.677" UserDisplayName="daniel" Text="Toss it. That's right in the middle of the danger zone, and hasn't been at a high enough temperature to impede bacterial growth. Not worth the risk." />
  <row Id="30357" PostHistoryTypeId="25" PostId="14406" RevisionGUID="6b9daa62-67fe-4a07-a803-3961bc151031" CreationDate="2011-04-30T05:49:06.817" Comment="http://twitter.com/#!/StackCooking/status/64204610432282624" />
  <row Id="30361" PostHistoryTypeId="2" PostId="14428" RevisionGUID="323aea07-0106-4a98-96ce-782c2af54d83" CreationDate="2011-04-30T07:06:04.630" UserDisplayName="user4997" Text="The famous [No-Knead Bread][1] recipe said:&#xD;&#xA;&#xD;&#xA;&gt; Let dough rest at least 12 hours,&#xD;&#xA;&gt; preferably about 18, at warm room&#xD;&#xA;&gt; temperature, about 70 degrees (21 Celsius degrees).&#xD;&#xA;&#xD;&#xA;But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours.&#xD;&#xA;&#xD;&#xA;In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees.&#xD;&#xA;&#xD;&#xA;My questions are:&#xD;&#xA;&#xD;&#xA;1. How long should I raise the dough under 10, 15, 20, 25, 30 degrees?&#xD;&#xA;2. I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2006/11/08/dining/081mrex.html" />
  <row Id="30362" PostHistoryTypeId="1" PostId="14428" RevisionGUID="323aea07-0106-4a98-96ce-782c2af54d83" CreationDate="2011-04-30T07:06:04.630" UserDisplayName="user4997" Text="No-Knead Bread: How long should I raise the dough in different tempratures?" />
  <row Id="30363" PostHistoryTypeId="3" PostId="14428" RevisionGUID="323aea07-0106-4a98-96ce-782c2af54d83" CreationDate="2011-04-30T07:06:04.630" UserDisplayName="user4997" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;kneading&gt;" />
  <row Id="30366" PostHistoryTypeId="2" PostId="14430" RevisionGUID="ef06f4f3-b81c-4521-9f2e-264a72484bd7" CreationDate="2011-04-30T13:10:13.387" UserId="4489" Text="After a few experiments, I found the lessening the concentration of the cure left the meat undercured and still salty, whereas a soak eased out the excess salt of the already-cured beef." />
  <row Id="30367" PostHistoryTypeId="5" PostId="14404" RevisionGUID="602c3749-b15d-4a07-a6dd-a0e7a251ecd8" CreationDate="2011-04-30T14:38:06.560" UserId="4194" Comment="added 25 characters in body" Text="I'm not quite sure what you mean by having the filling 'stick' to the crust, but if you mean that the filling slides out, then you probably haven't added enough thickener (usually flour or cornstarch) to your apples, so the juices that leak out during cooking are too thin.&#xD;&#xA;&#xD;&#xA;Different brands and batches of flour/cornstarch, and different apples, will have different levels of liquidity - a bit of practice and experience is necessary to get consistent results." />
  <row Id="30368" PostHistoryTypeId="2" PostId="14431" RevisionGUID="8490eed9-2aae-489a-b309-f71d4c0e1be9" CreationDate="2011-04-30T14:43:31.993" UserId="2832" Text="The conditions you've described are ideal for growing a pretty vibrant culture of *clostridium botulinum* (botulism). Maybe you could distill some Botox serum out of it (please note that this is a flippant comment - don't try to make homegrown Botox), but please do not consider serving it as food to anyone." />
  <row Id="30369" PostHistoryTypeId="5" PostId="14424" RevisionGUID="320049e2-870b-47b5-a2b5-8ba9836f159f" CreationDate="2011-04-30T14:59:34.253" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="What's the risk associated with leaving pork (vacuum sealed) in water at 35 °C (95 °F) for 12 hours? It's probably a common mistake with sous vide cooking, forgetting to turn the bath on." />
  <row Id="30370" PostHistoryTypeId="4" PostId="14424" RevisionGUID="320049e2-870b-47b5-a2b5-8ba9836f159f" CreationDate="2011-04-30T14:59:34.253" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="Dangers associated with sous-vide temperature and time" />
  <row Id="30371" PostHistoryTypeId="6" PostId="14424" RevisionGUID="320049e2-870b-47b5-a2b5-8ba9836f159f" CreationDate="2011-04-30T14:59:34.253" UserId="41" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;&lt;pork&gt;&lt;sous-vide&gt;" />
  <row Id="30373" PostHistoryTypeId="2" PostId="14432" RevisionGUID="b072035b-cd61-493f-9008-aea032b81794" CreationDate="2011-04-30T16:00:31.650" UserId="5937" Text="I NEVER peel potatoes except when making French fries. What a waste of time! I just scrub and boil 'em for 40 minutes. The skins slip off like a charm. Why on earth would you want to go through all the work of peeling? If you're doing something where the shape is important, like potato salad, shorten the boiling time by about ten minutes.&#xD;&#xA;&#xD;&#xA;I was really ticked during a recent visit when I offered to prep potatoes for my hostess and was told to peel about 50 or so of the small spuds; they were not new potatoes, but the same size. So I spent a good hour doing that. Then they took off minor blemishes and boiled them for mashed potatoes. My opinion is that all that could be done when the potatoes are boiled, soft and amenable." />
  <row Id="30375" PostHistoryTypeId="2" PostId="14433" RevisionGUID="781d6712-7c62-4424-a37d-6ef7369f1bc3" CreationDate="2011-04-30T18:37:10.977" UserId="5938" Text="Disagree with the umami analysis from @Carmi, even if it was a good attempt.  You have some basic facts wrong though.&#xD;&#xA;&#xD;&#xA; - Cooked tomato sauce *is* high in umami, and *is* often combined with mushrooms, however, a sauce with mushrooms would not take parmigiano (also extremely high in umami)&#xD;&#xA; - Mozarella *is* high in umami, like most fresh young cheeses.  So is tuna.&#xD;&#xA; - Caesar salad has both anchovies and parmigiano (both high in umami).&#xD;&#xA;&#xD;&#xA;But you are sort of on the right track.  Baked fish in Italy is *not* strong in flavor. It's delicate and calls for the following: fresh lemon.  That's it. Maybe some fresh parsley.  Usually cooked with no herbs and served with no sauce.  The fish should be extremely fresh and appreciated for it's delicate flavor.  Something like parmigiano would easily overpower the taste of the fresh fish and by putting it on fish you are telling the cook &quot;this is fish gone bad and I need to cover the taste with something&quot;. Or if it was served that way, maybe better to avoid it because what is the cook trying to hide?  While there I never encountered a fish dish served with cheese.&#xD;&#xA;&#xD;&#xA;Being a curious foodie and having lived in Italy for 5 years, I can also add the following:&#xD;&#xA;&#xD;&#xA; - There are a LOT of rules that might seem strange to an outsider. No cappuccino after 10am.  You don't mix salty and sweet in the same dish, or even during the same course.  Beer with pizza, not wine. You would never drink coffee before or during desert, it's served after.&#xD;&#xA; - While I was there I did a lot of thinking about the basis of some of these rules and concluded it's usually either 1) health, 2) taste, or 3) regional cultural rules.&#xD;&#xA; - I asked the fish and cheese question a few times.  The answer was always &quot;That's gross, you just don't put cheese on fish&quot;.  My guess is this one falls under 2 and 3.&#xD;&#xA;&#xD;&#xA;The health angle from @Walter I think has a lot of validity in general.  Italians often complain of their liver hurting after eating especially 'heavy' meals. Heavy meaning something very specific in Italian: difficult to digest.  So a fresh salad with too much raw garlic could be considered heavy because garlic sometimes causes indigestion.  A huge chunk of parmigiano is not considered heavy because parmigiano is very digestable.  My guess is some of the rules come out of the particulars of the Italian digestive system.  Much like you will not find many Asians joining me when I chug my glass of milk.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30376" PostHistoryTypeId="2" PostId="14434" RevisionGUID="5c765cfc-239c-470c-af01-3d8e9a364221" CreationDate="2011-04-30T18:43:11.930" UserId="5749" Text="Whenever I cook sausages in the oven, they cook evenly. Whenever I use a pan, they do not. How I do cook sausages in a pan?" />
  <row Id="30377" PostHistoryTypeId="1" PostId="14434" RevisionGUID="5c765cfc-239c-470c-af01-3d8e9a364221" CreationDate="2011-04-30T18:43:11.930" UserId="5749" Text="How do I get sausages to cook evenly in a pan?" />
  <row Id="30378" PostHistoryTypeId="3" PostId="14434" RevisionGUID="5c765cfc-239c-470c-af01-3d8e9a364221" CreationDate="2011-04-30T18:43:11.930" UserId="5749" Text="&lt;sausages&gt;" />
  <row Id="30379" PostHistoryTypeId="2" PostId="14435" RevisionGUID="8293a6d5-8a51-4acc-8b3a-cc130d62ffc9" CreationDate="2011-04-30T19:24:22.263" UserId="5938" Text="I've never tried [this recipe][1], but based on the herbs it looks like it would give a good imitation of a sausage flavor.&#xD;&#xA;&#xD;&#xA;When I lived in the US I remember [Boca Burger][2] and [Morning Star Farms][3] having  pretty good sausage links, but unfortunately it looks like they contain whey and egg which I believe would not be vegan.&#xD;&#xA;&#xD;&#xA;I've never tried them, but [Linda McCartney Foods][4] has a sausage they claim is vegan.  &#xD;&#xA;&#xD;&#xA;Since sausage is mostly about the herbs, texture, and fat content, you can get pretty close with a suitably textured vegetable protein along with the right herbs and spices.  Look primarily for sage along with possibly garlic, parsley, rosemary, and thyme.&#xD;&#xA;&#xD;&#xA;[This article][5] with a collection of recipes could also be interesting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://aveganfordinner.blogspot.com/2008/11/soy-free-vegan-breakfast-sausage.html&#xD;&#xA;  [2]: http://www.bocaburger.com/&#xD;&#xA;  [3]: http://www.morningstarfarms.com/products_veggie-sausage-links.aspx&#xD;&#xA;  [4]: http://www.lindamccartneyfoods.co.uk/sausages.php&#xD;&#xA;  [5]: http://www.slashfood.com/2008/03/11/vegan-sausages-take-over-the-world/" />
  <row Id="30380" PostHistoryTypeId="2" PostId="14436" RevisionGUID="d6317c91-1111-4ac7-bec8-1adf7d05561a" CreationDate="2011-04-30T19:31:09.030" UserId="5938" Text="Not 100% sure what you mean by 'evenly', but assuming you mean they brown in some parts and not others then what you need to do is pretty labor intensive.  You basically have to stand there with tongs and continue to turn the sausages the entire time they are cooking.  If they are not perfectly round they may want to roll over in which case you'll either need to squash them into shape or just hold them in place with the tongs so they don't roll over.&#xD;&#xA;&#xD;&#xA;If instead you mean that some sausages cook more than others then you just need to move the sausages around, trading the under cooked ones with the ones that are cooking faster." />
  <row Id="30381" PostHistoryTypeId="5" PostId="14434" RevisionGUID="83b7109b-2471-4cf9-a645-60dba2e45c0b" CreationDate="2011-04-30T19:43:17.977" UserId="5749" Comment="added 219 characters in body" Text="Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do not take an age to be cooked but they never seem to be cooked thoroughly (some appear to be raw in the centre as well as not being evenly brown). So, how I do cook sausages in a pan?" />
  <row Id="30382" PostHistoryTypeId="2" PostId="14437" RevisionGUID="79fc2947-4744-4c5b-becd-b4d66f748307" CreationDate="2011-04-30T19:45:40.887" UserId="3478" Text="Whenever I have cooked sausages in a pan, I have always added some water in the pan that way they cook through on the inside. Once they are cooked through and the water has evaporated, I keep them in the pan to crisp up the outside of them. " />
  <row Id="30383" PostHistoryTypeId="5" PostId="13857" RevisionGUID="1e521881-e368-44ba-beca-d10cc0f88828" CreationDate="2011-04-30T20:01:58.167" UserId="1229" Comment="shortened the excerpt" Text="Helper tag for finding questions that need to be closed. Read the FAQ for more details." />
  <row Id="30384" PostHistoryTypeId="24" PostId="13857" RevisionGUID="1e521881-e368-44ba-beca-d10cc0f88828" CreationDate="2011-04-30T20:01:58.167" Comment="Proposed by 1229 approved by 41 edit id of 141" />
  <row Id="30385" PostHistoryTypeId="5" PostId="13916" RevisionGUID="fdafbfa8-4a70-4fb8-98c0-063f536d9d01" CreationDate="2011-04-30T20:02:12.927" UserId="1229" Comment="split the excerpt between excerpt and wiki page" Text="Questions about beef steaks: New York strip, sirloin, rib-eye, filet, etc." />
  <row Id="30386" PostHistoryTypeId="24" PostId="13916" RevisionGUID="fdafbfa8-4a70-4fb8-98c0-063f536d9d01" CreationDate="2011-04-30T20:02:12.927" Comment="Proposed by 1229 approved by 41 edit id of 144" />
  <row Id="30387" PostHistoryTypeId="5" PostId="13915" RevisionGUID="3b7c5778-faeb-48c1-9bd4-1a1f5d15d945" CreationDate="2011-04-30T20:02:15.513" UserId="1229" Comment="split the excerpt between excerpt and wiki page" Text="For steaks made out of something besides beef, use the meat tag or one for the specific type of meat, e.g. pork or mutton." />
  <row Id="30388" PostHistoryTypeId="24" PostId="13915" RevisionGUID="3b7c5778-faeb-48c1-9bd4-1a1f5d15d945" CreationDate="2011-04-30T20:02:15.513" Comment="Proposed by 1229 approved by 41 edit id of 143" />
  <row Id="30389" PostHistoryTypeId="2" PostId="14438" RevisionGUID="e44810cf-ac06-49ac-a922-ba1b85189147" CreationDate="2011-04-30T20:02:19.583" UserId="5484" Text="Would you eat meat that has been sitting on your porch for a night? &#xD;&#xA;&#xD;&#xA;To get a clear understanding of underlying problems, read this: http://www.douglasbaldwin.com/sous-vide.html&#xD;&#xA;" />
  <row Id="30390" PostHistoryTypeId="2" PostId="14439" RevisionGUID="77f8a9c8-9e3d-48a9-bcd7-276da932f468" CreationDate="2011-04-30T20:18:40.690" UserId="4194" Text="I've found the best way to cook sausages in a pan is to do it very slowly over a low heat, turning occasionally. This gets them nice and sticky and means it's easier to get an even browning.&#xD;&#xA;&#xD;&#xA;Incidentally, doing sausages in the oven shouldn't take 40 minutes - about 20 mins at 200C does the job admirably." />
  <row Id="30391" PostHistoryTypeId="5" PostId="14437" RevisionGUID="6ca10b6f-6019-4351-af23-cef527b91215" CreationDate="2011-04-30T20:47:57.873" UserId="3478" Comment="deleted 9 characters in body" Text="Whenever I have cooked sausages in a pan, I have always added some water in the pan that way they cook through on the inside. Once they are cooked through and the water has evaporated, I keep them in the pan to crisp up the outside." />
  <row Id="30392" PostHistoryTypeId="25" PostId="14434" RevisionGUID="3de226aa-0fda-4565-8db8-2d3e88ae1ccd" CreationDate="2011-04-30T20:49:07.487" Comment="http://twitter.com/#!/StackCooking/status/64431105650081792" />
  <row Id="30393" PostHistoryTypeId="2" PostId="14440" RevisionGUID="d8805e65-4f02-4564-9eea-4838522b8b11" CreationDate="2011-04-30T20:53:16.930" UserId="5940" Text="If I need to substitute 2tbsp of instant coffee for brewed black coffee, how much should I put in/ how much of the other liquids should I take out to compensate?" />
  <row Id="30394" PostHistoryTypeId="1" PostId="14440" RevisionGUID="d8805e65-4f02-4564-9eea-4838522b8b11" CreationDate="2011-04-30T20:53:16.930" UserId="5940" Text="Substitute instant coffee for brewed black coffee" />
  <row Id="30395" PostHistoryTypeId="3" PostId="14440" RevisionGUID="d8805e65-4f02-4564-9eea-4838522b8b11" CreationDate="2011-04-30T20:53:16.930" UserId="5940" Text="&lt;substitutions&gt;&lt;coffee&gt;" />
  <row Id="30396" PostHistoryTypeId="5" PostId="14428" RevisionGUID="d2e67f26-65ad-4d48-a4ea-a2fbf64ef053" CreationDate="2011-04-30T21:40:19.243" UserDisplayName="user4997" Comment="added 442 characters in body" Text="The famous [No-Knead Bread][1] recipe said:&#xD;&#xA;&#xD;&#xA;&gt; Let dough rest at least 12 hours,&#xD;&#xA;&gt; preferably about 18, at warm room&#xD;&#xA;&gt; temperature, about 70 degrees (21 Celsius degrees).&#xD;&#xA;&#xD;&#xA;But I don't have the ideal 21 Celsius degrees room temperature or any device that can keep the dough 21 degrees for 18 hours.&#xD;&#xA;&#xD;&#xA;In summer, my room temperature is around 25~30 degrees, in winter, it's 3~10 degrees.&#xD;&#xA;&#xD;&#xA;My questions are:&#xD;&#xA;&#xD;&#xA;1. How long should I raise the dough under 10, 15, 20, 25, 30 degrees?&#xD;&#xA;2. I guess I shouldn't raise the dough for too long, say 48 hours, so how long is too long?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;---------------------&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;&#xD;&#xA;(sorry for my English) I just tried to raise the dough for 30+ hours under 25~27 Celsius degrees. The volume of the dough was increasing in the first 10+ hours, and the max volume was 2x of the original size. But later, it began to shrink! After 30+ hours, the volume was about 1.3~1.5 times of the original size. I tried to bake it under 250 Celsius degrees for 40 minutes... it tastes like rocks.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2006/11/08/dining/081mrex.html" />
  <row Id="30397" PostHistoryTypeId="2" PostId="14441" RevisionGUID="9feac049-0193-4e3e-a4d4-3e59d2c167bf" CreationDate="2011-04-30T21:40:29.273" UserId="152" Text="Why not just prepare it based on the instructions on the package (add water, mix), and then use it exactly like you would the normal coffee?" />
  <row Id="30398" PostHistoryTypeId="2" PostId="14442" RevisionGUID="3194a87c-83f1-41d5-840a-2d3d76c30a79" CreationDate="2011-04-30T23:38:57.003" UserId="5816" Text="never done tilapia on the grill..what does everyone think" />
  <row Id="30399" PostHistoryTypeId="1" PostId="14442" RevisionGUID="3194a87c-83f1-41d5-840a-2d3d76c30a79" CreationDate="2011-04-30T23:38:57.003" UserId="5816" Text="At what temp and how long should I cook tilapia on the grill" />
  <row Id="30400" PostHistoryTypeId="3" PostId="14442" RevisionGUID="3194a87c-83f1-41d5-840a-2d3d76c30a79" CreationDate="2011-04-30T23:38:57.003" UserId="5816" Text="&lt;fish&gt;&lt;propane-grill&gt;" />
  <row Id="30401" PostHistoryTypeId="25" PostId="14440" RevisionGUID="e97900c1-c139-4174-8010-e276d3f07add" CreationDate="2011-04-30T23:49:07.537" Comment="http://twitter.com/#!/StackCooking/status/64476405215408128" />
  <row Id="30402" PostHistoryTypeId="2" PostId="14443" RevisionGUID="598fa871-a0fc-4a58-be4c-746f270c1b39" CreationDate="2011-05-01T00:26:36.700" UserDisplayName="daniel" Text="Very hot, and until it's done.&#xD;&#xA;&#xD;&#xA;I'm not being a smartass here, I'm being serious. When grilling (especially fish), you generally want your grill as hot as possible; you want to promote the Maillard reaction quickly, in order to get nice grill marks.&#xD;&#xA;&#xD;&#xA;Tilapia fillets are generally extremely thin. A minute or two per side should do it. The secret with grilling fish is to put it on and then *don't touch it*. If your grill is properly seasoned and your fish is dry (important! you don't want water here, it will make sticking worse) the fish will pull away from the grill cleanly when it is done on each side." />
  <row Id="30403" PostHistoryTypeId="5" PostId="14442" RevisionGUID="16e39645-3ebe-4b0a-90f2-fdf7e000f721" CreationDate="2011-05-01T01:16:44.680" UserId="1229" Comment="improved grammar; added a tag" Text="I have never done tilapia on the grill.&#xD;&#xA;At which temperature, and how long should I cook it?" />
  <row Id="30404" PostHistoryTypeId="4" PostId="14442" RevisionGUID="16e39645-3ebe-4b0a-90f2-fdf7e000f721" CreationDate="2011-05-01T01:16:44.680" UserId="1229" Comment="improved grammar; added a tag" Text="At which temperature and how long should I cook tilapia on the grill?" />
  <row Id="30405" PostHistoryTypeId="6" PostId="14442" RevisionGUID="16e39645-3ebe-4b0a-90f2-fdf7e000f721" CreationDate="2011-05-01T01:16:44.680" UserId="1229" Comment="improved grammar; added a tag" Text="&lt;fish&gt;&lt;propane-grill&gt;&lt;tilapia&gt;" />
  <row Id="30406" PostHistoryTypeId="24" PostId="14442" RevisionGUID="16e39645-3ebe-4b0a-90f2-fdf7e000f721" CreationDate="2011-05-01T01:16:44.680" Comment="Proposed by 1229 approved by 456 edit id of 145" />
  <row Id="30407" PostHistoryTypeId="6" PostId="5405" RevisionGUID="e22c75e4-8852-4be1-9023-dc5055b928ea" CreationDate="2011-05-01T02:25:36.580" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;equipment&gt;&lt;rice&gt;" />
  <row Id="30408" PostHistoryTypeId="6" PostId="5420" RevisionGUID="5cb73ac7-3f55-4a4f-8f5c-dd15205c7019" CreationDate="2011-05-01T02:26:06.657" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;soup&gt;&lt;noodles&gt;" />
  <row Id="30409" PostHistoryTypeId="6" PostId="4922" RevisionGUID="a9378e3f-a948-476f-a683-23ef2dd052c5" CreationDate="2011-05-01T02:27:39.683" UserId="1887" Comment="Retagged" Text="&lt;baking&gt;&lt;equipment&gt;&lt;oven&gt;&lt;dutch-oven&gt;" />
  <row Id="30410" PostHistoryTypeId="25" PostId="14442" RevisionGUID="a1de0bcf-e672-48e4-8ba9-1e77b639df1d" CreationDate="2011-05-01T02:49:07.560" Comment="http://twitter.com/#!/StackCooking/status/64521704281608192" />
  <row Id="30411" PostHistoryTypeId="5" PostId="14441" RevisionGUID="f70054e9-52fd-4bdc-b762-a119a5aa1e9b" CreationDate="2011-05-01T03:22:48.543" UserId="152" Comment="added 589 characters in body" Text="Why not just prepare it based on the instructions on the package (add water, mix), and then use it exactly like you would the normal coffee?&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;You mention in the comments that you actually need it the other way around (replace instant coffee with brewed). I was at the store recently so I took a look at instant coffee and all of them recommended between 1 and 2 teaspoons of instant coffee powder to 6 oz. of water (3/4 cup). So for 2 tbsp of instant coffee you'd need 4 1/2 to 9 cups of coffee to replace it (depending on how strong you want the coffee flavor to be).&#xD;&#xA;&#xD;&#xA;If there's not that much water in the recipe already, it's probably why it uses the powdered version and I'm not sure there's anything you can do." />
  <row Id="30412" PostHistoryTypeId="2" PostId="14444" RevisionGUID="256251a9-4428-4602-83b9-e4d3b6c514f3" CreationDate="2011-05-01T03:38:32.663" UserId="2727" Text="I hear cooking sausages, you shouldn't poke holes in them as it will allow the flavour to spill out.&#xD;&#xA;&#xD;&#xA;But whenever I dont do that with fat sausages, I end up getting the outside charred but the inside uncooked.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30413" PostHistoryTypeId="1" PostId="14444" RevisionGUID="256251a9-4428-4602-83b9-e4d3b6c514f3" CreationDate="2011-05-01T03:38:32.663" UserId="2727" Text="how do I cook sausages without poking holes through them?" />
  <row Id="30414" PostHistoryTypeId="3" PostId="14444" RevisionGUID="256251a9-4428-4602-83b9-e4d3b6c514f3" CreationDate="2011-05-01T03:38:32.663" UserId="2727" Text="&lt;sausages&gt;" />
  <row Id="30415" PostHistoryTypeId="2" PostId="14445" RevisionGUID="cb978ffb-ebc6-4e5e-9217-70c863fbf8df" CreationDate="2011-05-01T03:55:46.710" UserId="3182" Text="Ok I'm going crazy with this. I've tried everything, but no matter what I do, it always results in my chicken breast burning and becoming black. Here is what I usually do:&#xD;&#xA;&#xD;&#xA;Grab a chicken breast, wash it with water.&#xD;&#xA;&#xD;&#xA;Next, I season it. I usually add salt, pepper, curry, and lemon pepper.&#xD;&#xA;&#xD;&#xA;Then I grab a pan and I've tried these things to cook the chicken with:&#xD;&#xA;&#xD;&#xA;-Olive Oil&#xD;&#xA;&#xD;&#xA;-Vegetable Oil&#xD;&#xA;&#xD;&#xA;-Butter&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;All of them usually result in me burning my chicken. I set the temp at like 5.5/10 on the knob, so that it takes its time and doesnt burn. What am I doing wrong and what should I do instead?" />
  <row Id="30416" PostHistoryTypeId="1" PostId="14445" RevisionGUID="cb978ffb-ebc6-4e5e-9217-70c863fbf8df" CreationDate="2011-05-01T03:55:46.710" UserId="3182" Text="How do I cook a chicken breast on stovetop?" />
  <row Id="30417" PostHistoryTypeId="3" PostId="14445" RevisionGUID="cb978ffb-ebc6-4e5e-9217-70c863fbf8df" CreationDate="2011-05-01T03:55:46.710" UserId="3182" Text="&lt;temperature&gt;&lt;chicken-breast&gt;" />
  <row Id="30418" PostHistoryTypeId="2" PostId="14446" RevisionGUID="a8c2530c-f515-4ecd-81e0-f55b0b6079b8" CreationDate="2011-05-01T04:11:34.820" UserId="5941" Text="Rice that says 'not to rinse' has already been cleaned and enriched with vitamins because of the nutrients removed in milling. Rinsing it will remove the vitamins. Rices that have not been cleaned and enriched need to be rinsed because they are dirty and sometimes have a powder added after milling. Sticky rice definitely needs to be rinsed several times, then soaked for a few hours, drained and finally steamed to cook." />
  <row Id="30419" PostHistoryTypeId="2" PostId="14447" RevisionGUID="603d8d85-fc86-4821-bf37-f354babfff68" CreationDate="2011-05-01T06:45:02.117" UserId="4075" Text="I find that boiling the sausages first (in beer or water) until they are cooked, then lightly searing the outside with a little oil in the pan is the best way to cook sausages without splitting the casing." />
  <row Id="30420" PostHistoryTypeId="5" PostId="14385" RevisionGUID="8fe95532-29e6-4a98-8069-583e1ba4c0c8" CreationDate="2011-05-01T07:13:53.803" UserId="5901" Comment="update Todd" Text="I always wondered about this seemingly static rule: &#xD;&#xA;&#xD;&#xA;&gt; Never add cheese (especially, but not limited to *parmigiano reggiano*) to a dish with fish. &#xD;&#xA;&#xD;&#xA;Italians would never, ever add *parmigiano reggiano* to a pasta with fish. But they have many other fixed views on food (e.g. sweet and savoury is a *no-no*, which is allowed at least in Austria and Japan).&#xD;&#xA;&#xD;&#xA;I obliged until now, but I wonder where this rule comes from. To be honest, I would never add cheese to *frutti di mare*, but I'm open to trying other combinations. Is there some evidence that the two ingredients don't mix well? I hear there are some exceptions: *Tuna* with *parmigiano reggiano* is okay, but I only tried that as a salad and it was good. Also, I once saw a recipe of fish with *mascarpone*. &#xD;&#xA;&#xD;&#xA;&gt; Did you ever have a professional cook serving you fish with cheese? &#xD;&#xA;&#xD;&#xA;Please, I'm not interested in your personal opinion, but I'm trying to understand the rule and the exceptions.&#xD;&#xA;&#xD;&#xA;EDIT:&#xD;&#xA;&#xD;&#xA;**Status update:** Thanks for the brainstorming so far. I'm collecting the intermediate results:&#xD;&#xA;&#xD;&#xA; - Most importantly: It seems to be a regional thing (w/ Italy at its heart)&#xD;&#xA; - @Walter, @TFD and @Joe all agree on *tuna* as the prime counter example.&#xD;&#xA; - However, they disagree on the reason: We have @TFD's opinion, that *tuna* is strong and thus is not outplayed by strong cheese and @Walter's italo-centric opinion, that *tuna* is a particularly 'unfishy' fish.&#xD;&#xA; - @Carmi mentions [*umami*][1] as one/the possible reason.&#xD;&#xA; - @Todd has entered the discussion and disputes the highest voted answer: The *umami* claim by @Carmi. I'm delighted, because I'm still cautions about *umami*.&#xD;&#xA;&#xD;&#xA; - If you provide further examples, please include a detailed descriptions and a reason why you think the particular combination is a &quot;allowed&quot;.&#xD;&#xA;&#xD;&#xA;I would be extremely interested in opinions that favour the motion/rule. Is there anybody willing to take a stance and (maybe even) explain the origin?&#xD;&#xA;&#xD;&#xA;And what about *seafood* with cheese? Is it unthinkable?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Umami" />
  <row Id="30421" PostHistoryTypeId="2" PostId="14448" RevisionGUID="c1c27dbd-2821-45ee-a392-46073afc29d9" CreationDate="2011-05-01T07:37:53.077" UserId="4194" Text="If you are charring the outside then you are cooking the sausages too fast. Sausages are best when cooked relatively slowly: on a low pan, or under a medium grill. 20-25 mins in a 200C/400F oven usually does the trick as well." />
  <row Id="30422" PostHistoryTypeId="2" PostId="14449" RevisionGUID="835fd71a-d4b9-42b6-ae51-a37ff68a8e26" CreationDate="2011-05-01T07:46:27.873" UserId="4194" Text="I suspect the blackness comes from the spices you put on the chicken burning.&#xD;&#xA;&#xD;&#xA;Try this technique I learnt from Jamie Oliver: Season your chicken as normal. Put the pan on a high heat until it's hot (not stupid-hot, just hot). Add olive oil and the chicken skin-side down. Cook for about 5 minutes.&#xD;&#xA;&#xD;&#xA;Meanwhile, take a square of baking parchment or greaseproof paper big enough to cover the pan. Fold it in half until you have a 'folded fan' shape. Hold the point so it's roughly over the middle of the pan, and tear off any excess that goes over the side of the pan. Unfold and you should have a circle of paper. Scrunch it up, then run it under a cold tap and give it a shake.&#xD;&#xA;&#xD;&#xA;Turn the chicken over, turn the heat to medium low, then place the wet paper (a 'cartouche') on to the chicken. Finally put a heavy pan lid (the lid from a casserole is ideal) on top. Cook for another 20 minutes.&#xD;&#xA;&#xD;&#xA;The moisture in the cartouche helps keep the chicken moist and prevents it from burning. Cooking time will depend on the thickness of the breast, so do check it's cooked through before eating (cut it open and check it's not pink)." />
  <row Id="30423" PostHistoryTypeId="25" PostId="14444" RevisionGUID="25076c26-0797-40c1-b0e8-43ba8c838670" CreationDate="2011-05-01T08:49:08.077" Comment="http://twitter.com/#!/StackCooking/status/64612302938312704" />
  <row Id="30424" PostHistoryTypeId="2" PostId="14450" RevisionGUID="00820457-2712-4a9a-b2e1-bf848333ffcc" CreationDate="2011-05-01T09:28:25.970" UserDisplayName="daniel" Text="Season chicken.&#xD;&#xA;Top side down in quite hot all-metal pan, with vegetable or olive oil. If your oil starts smoking, too hot. Just slightly cooler than that.&#xD;&#xA;Cook until seared with a nice crust. The chicken will be largely raw at this point.&#xD;&#xA;&#xD;&#xA;Into 350F oven for 14-18 minutes.&#xD;&#xA;&#xD;&#xA;Voila." />
  <row Id="30425" PostHistoryTypeId="2" PostId="14451" RevisionGUID="657fda8d-def3-445b-98ea-ef70c7007a01" CreationDate="2011-05-01T09:52:39.703" UserId="4283" Text="What's the best way to measure how much Spaghetti/Linguini is 1-portion. I know there are tools which basically measures the diameter of the bundle of dry spaghetti. But are there simpler tricks which don't require any tools?" />
  <row Id="30426" PostHistoryTypeId="1" PostId="14451" RevisionGUID="657fda8d-def3-445b-98ea-ef70c7007a01" CreationDate="2011-05-01T09:52:39.703" UserId="4283" Text="Best way to measure Spaghetti/Linguini portions?" />
  <row Id="30427" PostHistoryTypeId="3" PostId="14451" RevisionGUID="657fda8d-def3-445b-98ea-ef70c7007a01" CreationDate="2011-05-01T09:52:39.703" UserId="4283" Text="&lt;pasta&gt;&lt;measurements&gt;&lt;spaghetti&gt;" />
  <row Id="30428" PostHistoryTypeId="25" PostId="14451" RevisionGUID="88a6ac09-8bf2-4aee-8ac5-e3a900244fc0" CreationDate="2011-05-01T11:49:08.570" Comment="http://twitter.com/#!/StackCooking/status/64657603820654592" />
  <row Id="30429" PostHistoryTypeId="2" PostId="14452" RevisionGUID="7a1adc5b-2d1d-4208-9ced-e21b40f5c78e" CreationDate="2011-05-01T12:34:50.187" UserId="1887" Text="If you're cooking skinless, boneless chicken breasts, I would recommend pounding the breasts flat. That way, you won't have to cook them as long. Reducing the time means that it's less likely that your spices will burn. Wrap the chicken in plastic wrap or wax paper, and use a rolling pin or meat mallet until they are even. (I usually go for 1/2 inch thick or so.)&#xD;&#xA;&#xD;&#xA;According to my favorite recipe, at 1/2 inch thick, over medium heat (5 out of 10), the breasts will cook six minutes on each side. &#xD;&#xA;&#xD;&#xA;Plus you can then deglaze the pan with chicken broth to make a sauce. (Add broth and seasonings, cook until it's reduced by half, then remove from heat and add butter and an acid.)" />
  <row Id="30430" PostHistoryTypeId="2" PostId="14453" RevisionGUID="2255a84c-5695-46bd-a9a1-7c25c7147ea5" CreationDate="2011-05-01T12:39:53.287" UserId="1887" Text="Well, one obvious answer is to look at the number of portions in the box. (This is found in the nutrition information.) Then divide the amount in the box by the number of portions. &#xD;&#xA;&#xD;&#xA;I just pulled down a box of linguine from my shelf. One pound yields eight 2 oz. portions. Which means all you have to do is divide in half three times. It won't be exact, but you'll get pretty close. &#xD;&#xA;&#xD;&#xA;(To get exact, you could always count the number of noodles then divide by eight. But that's WAY too much work.)" />
  <row Id="30437" PostHistoryTypeId="2" PostId="14456" RevisionGUID="bbcb76eb-a2fa-4832-a9ff-b0e1c664e5b6" CreationDate="2011-05-01T15:24:17.593" UserId="15" Text="So yesterday I tried out the experiment. I made the naked fatty per the normal recipe, and using the gimme lean breakfast sausage. The two primary concerns I had were (a) to ensure the sausage didn't come apart during the smoking process and (b) to ensure a good amount of smokiness was imparted. &#xD;&#xA;&#xD;&#xA; - With respect to (a), the heat I&#xD;&#xA;   worried might denature the exterior&#xD;&#xA;   sausage bits, so I rubbed my hands,&#xD;&#xA;   cutting board, grill grate, and the&#xD;&#xA;   sausage with some canola oil. The&#xD;&#xA;   hope was to try to have a protectant&#xD;&#xA;   layer on the outside that would be&#xD;&#xA;   hydrophobic, and reduce stickiness.&#xD;&#xA; - With respect to (b), I assumed the&#xD;&#xA;   smoke from the charcoal would&#xD;&#xA;   sufficiently suffuse the pork&#xD;&#xA;   sausage, but was concerned about the&#xD;&#xA;   vegan one. To create more smoke I&#xD;&#xA;   roasted peppers and tomatillos for&#xD;&#xA;   the latter half of the cooking&#xD;&#xA;   process.&#xD;&#xA;&#xD;&#xA;**Results**: Both ended up smoky and nicely textured. Neither was on the verge of crumbly bits, but rather tender on the inside and nicely glazed on the outside. The &quot;meats&quot; were very smoky, very well flavored (the rub was great, but my vegan bbq sauce from scratch not so good). When I incorporated it into chili I quartered the chubs lengthwise and put a quick sear on each edge. They were good short term, not so good long-term and became pretty soft and the flavor dimished. Next time I may try rolling it flat and smoking it that way so it can just be crumbled. &#xD;&#xA;&#xD;&#xA;**Takeaway**: Smoking vegan sausage pulls out some really good stuff. Obviously it's not pork sausage, but it is a tasty meat substitute and smoking it is worth the effort." />
  <row Id="30438" PostHistoryTypeId="2" PostId="14457" RevisionGUID="dd97408d-4a0e-451e-ac0c-f40e2471b5d6" CreationDate="2011-05-01T16:26:30.017" UserId="4580" Text="When browsing for kitchen tools, I found a metallic soap. It's purpose is to remove any (food) odour from your hands. [Here][1]'s a cheap example.&#xD;&#xA;&#xD;&#xA;I am unfamiliar with this.&#xD;&#xA;Does anyone have any experience with it? Does it really work? If yes, how?&#xD;&#xA;Are there odours which it removes better/worse?&#xD;&#xA;&#xD;&#xA;And does it last forever (This may of course depend on the brand and model) ?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.dealextreme.com/p/stainless-steel-hand-palm-odor-remover-lasts-forever-26063" />
  <row Id="30439" PostHistoryTypeId="1" PostId="14457" RevisionGUID="dd97408d-4a0e-451e-ac0c-f40e2471b5d6" CreationDate="2011-05-01T16:26:30.017" UserId="4580" Text="Odour removing metallic soap: what is it and how does it work?" />
  <row Id="30440" PostHistoryTypeId="3" PostId="14457" RevisionGUID="dd97408d-4a0e-451e-ac0c-f40e2471b5d6" CreationDate="2011-05-01T16:26:30.017" UserId="4580" Text="&lt;equipment&gt;" />
  <row Id="30441" PostHistoryTypeId="2" PostId="14458" RevisionGUID="82b5fa14-de9c-4271-bc79-b37fd1521524" CreationDate="2011-05-01T16:28:19.243" UserId="5938" Text="Have to agree with @Fredrik about Google.  I would add YouTube for technique, especially when you are trying something totally new.  Seeing a video of someone doing it is worth 1000 recipes.&#xD;&#xA;&#xD;&#xA;Now for books, aside from the already mentioned reference books like Joy of Cooking, The Art of French Cooking, The Silver Spoon (I use the Italian version!), and Boston Cooking-School Cookbook I would throw in a couple of non-reference books that continually draw me back.&#xD;&#xA;&#xD;&#xA;The [The Greens Cookbook][1], really way ahead of it's time and a perfect balance of complimentary flavors in *every* recipe.  Deborah Madison is a true master who understands food on a very deep level.  Many of my favorite recipes come from this book and I have been using it for over 20 years.&#xD;&#xA;&#xD;&#xA;[Sundays at Moosewood Restaurant][2] because it's like travelling around the world from your kitchen.  Recipes from the heritage of many of the cooks at Moosewoods Restaurant.  Actually learned to cook several new cuisines from this gem.  Even wowed my Ethiopian friends.  Another heavily bookmarked recipe book.&#xD;&#xA;&#xD;&#xA;Ignore the fact that they are both vegetarian cookbooks.  They are great cookbooks in their own right.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.co.uk/Greens-Cookbook-Extraordinary-Vegetarian-Celebrated/dp/0553051954&#xD;&#xA;  [2]: http://www.amazon.co.uk/Sundays-Moosewood-Restaurant-Regional-Legendary/dp/0671679902/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1304265788&amp;sr=1-1" />
  <row Id="30443" PostHistoryTypeId="2" PostId="14460" RevisionGUID="99740e42-846b-4d38-bbd9-d0283b1cff4d" CreationDate="2011-05-01T16:44:29.237" UserId="5938" Text="Italians weigh it and it's really the only fail-safe way.  Using a kitchen scale with a big bowl on top should work for just about any pasta shape.  40g for a small portion, 100g for a big plate full.  Cooked volume will depend on the type of pasta, but with spaghetti for example about 55g of dry will produce about 1 cup of cooked spaghetti.&#xD;&#xA;&#xD;&#xA;This agrees with @Martha: 2oz = about 57g and 1 cup cooked sounds like a reasonable serving size.  Even if I would eat more :-)" />
  <row Id="30445" PostHistoryTypeId="2" PostId="14461" RevisionGUID="39ca323e-ae3a-4e6d-a364-0d9f8600814d" CreationDate="2011-05-01T17:22:25.520" UserId="5938" Text="One thing I haven't seen mentioned is why you should **absolutely avoid using *extra virgin* olive oil**.  Not for any of the reasons mentioned so far, but because it will become very bitter due to it's unique chemical properties.  I discovered it the hard way and [this article][1] explains why.  I cringe every time I see someone like Jamie Oliver or another famous cook put EVOO in the blender.  &#xD;&#xA;&#xD;&#xA;Note that you can get away with using plain (non-virgin) olive oil, but I agree with  @JasonTrue that the more neutral oils better match my expectations of home made mayo flavor.&#xD;&#xA;&#xD;&#xA;  [1]: http://summertomato.com/the-bitter-truth-about-olive-oil/" />
  <row Id="30446" PostHistoryTypeId="25" PostId="14457" RevisionGUID="1903a399-6209-4ef8-b21e-3cdb60871aae" CreationDate="2011-05-01T17:49:08.523" Comment="http://twitter.com/#!/StackCooking/status/64748200153714689" />
  <row Id="30447" PostHistoryTypeId="2" PostId="14462" RevisionGUID="fad706e7-19b1-41b9-9549-947e1aa71376" CreationDate="2011-05-01T17:49:16.110" UserId="2939" Text="For spaghetti or other pastas with a small cross sectional area: &#xD;&#xA;&#xD;&#xA;- hold a bunch of dry pasta in one hand and a beer bottle top in the other&#xD;&#xA;- fit the end of the spaghetti bunch into the beer bottle top&#xD;&#xA;- this amount is a small-medium sized portion for 1 person&#xD;&#xA;&#xD;&#xA;...although like Todd Chaffee said, I would eat more :)  " />
  <row Id="30448" PostHistoryTypeId="2" PostId="14463" RevisionGUID="c47ce5de-d3e8-40ec-af58-a796c5095899" CreationDate="2011-05-01T18:00:58.887" UserId="5938" Text="Agree with @Daniel that fillets *can* be done on the grill, but in my experience a tender fish like Tilapia will break up and fall through the grill.  Unless you have a finely meshed grill and a lot of cooking experience I would avoid it.&#xD;&#xA;&#xD;&#xA;Tuna, swordfish, mahi-mahi and salmon steaks all work well on the grill.  But this should not stop you from grilling Tilapia or any other tender fish, just put it on the grill whole!  For Tilapia I would do something like below.&#xD;&#xA;&#xD;&#xA;![picture][1] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Make shallow slashes in the thickest parts of the flesh, coat with olive oil, season with your favorite spices, and then grill for 3 to 5 minutes max each side on a hot grill.  You can mostly judge by sight.  When it still looks like it needs another minute I always sacrifice my piece, take it off the grill, and pry off one of the thicker parts. If it's still raw looking on the inside, let it and the others go for another 30 seconds on each side.  Nothing better than perfectly cooked moist fish and nothing worse than dry overcooked fish and the difference between the two can be as little as 1 minute.  *Note: it might be obvious to many, but using a whole fish implies that you've &quot;cleaned&quot; the fish first by removing it's innards before any other preparation.*&#xD;&#xA;&#xD;&#xA;If you *really* want to do fillets for a delicate fish on the grill then just coat them in oil, and wrap in tinfoil with a slice of lemon or whatever you prefer. Again, sacrifice a piece to check for doneness.  Tinfoil will not magically keep the fish moist if you overcook it. Using foil you won't get the flavor of the grill, but then again picking all the broken pieces of each fillet off the hot coals is a bit too much grill flavor IMHO.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/OEyaD.jpg" />
  <row Id="30449" PostHistoryTypeId="2" PostId="14464" RevisionGUID="9447c252-d1a3-4bfc-bb05-58873652d9d8" CreationDate="2011-05-01T18:56:47.910" UserId="41" Text="These soaps are simply soap-shaped lumps of stainless steel.  You'd get the same results from rubbing a spoon on your hand, or rubbing your hands on the sink.&#xD;&#xA;&#xD;&#xA;There's a ton of anecdotal evidence that stainless steel works; unfortunately there seems to be very little scientific evidence backing it up.  I've never read any in the past, nor was I able to find anything convincing while researching this answer.&#xD;&#xA;&#xD;&#xA;Various explanations abound but should all be treated as **speculation** until some hard experimental data comes out:&#xD;&#xA;&#xD;&#xA;  * About.com's Chemistry Ph.D thinks [it's a chemical reaction with sulfur][1], but admits that it's speculation.  I find that explanation dubious at best, because the whole point of stainless steel is that it's non-reactive, and not all of the odours that S.S. supposedly removes are based on sulfur.&#xD;&#xA;&#xD;&#xA;  * Another cooking blogger references McGee and postulates that [it might be due to static electricity][2], which is sort of corroborated by the [Straight Dope's hypothesis of ionization][3].  Follow-up comments to the former entry dispute his claim, as well.&#xD;&#xA;&#xD;&#xA;  * Finally, the Straight Dope link above also suggests that the metal might simply be acting as an abrasive.  This, to me, is the most plausible explanation, but there's still no specific evidence supporting it.  Again, if you care about anecdotal evidence, someone did a little experiment on SD's [discussion board][4] and claims that rubbing with *anything* works - it doesn't have to be metal - which supports the abrasive hypotheses.  Then again, it's questionable whether the experimenter here actually impregnated the skin or just got a little scent on the surface.&#xD;&#xA;&#xD;&#xA;So make of it what you will; nobody seems to know for sure *why* it works, but anyone who's tried it can tell you that it *does* work.&#xD;&#xA;&#xD;&#xA;But don't waste your money on one of those &quot;metal soaps&quot; - just use a metal ladle, or the handle of a knife, or any other metal surface, and rub it on your hands under cold running water.&#xD;&#xA;&#xD;&#xA;  [1]: http://chemistry.about.com/cs/howthingswork/f/blstainlessodor.htm&#xD;&#xA;  [2]: http://www.offthebone.net/?p=66#comment-132&#xD;&#xA;  [3]: http://www.straightdope.com/columns/read/1332/can-stainless-steel-and-running-water-remove-the-smell-of-garlic&#xD;&#xA;  [4]: http://boards.straightdope.com/sdmb/archive/index.php/t-265038.html" />
  <row Id="30450" PostHistoryTypeId="2" PostId="14465" RevisionGUID="60df682e-1f90-4e6c-a9a9-06d32e83d0b1" CreationDate="2011-05-01T18:57:31.310" UserId="3478" Text="I don't know the exact chemistry behind it, but I am sure someone else will, but it has something to do with a reaction/bonding between the stainless steel and sulfur (if I am not mistaken) in the onion/garlic/fish. After washing my hands after cutting up onions, I have just taken a bit more soap and rub my hands against the faucet since it is stainless steel." />
  <row Id="30451" PostHistoryTypeId="2" PostId="14466" RevisionGUID="38435ca0-5850-4959-a2c8-358d787cfbee" CreationDate="2011-05-01T19:50:52.137" UserId="5944" Text="I have seen some recipes for cookies which include lye (water boiled with ash) among the ingredients. Does anyone know what the purpose is? Is there any other ingredient that can replace lye? Thanks in advance" />
  <row Id="30452" PostHistoryTypeId="1" PostId="14466" RevisionGUID="38435ca0-5850-4959-a2c8-358d787cfbee" CreationDate="2011-05-01T19:50:52.137" UserId="5944" Text="Why is lye used in some recipes for cookies?" />
  <row Id="30453" PostHistoryTypeId="3" PostId="14466" RevisionGUID="38435ca0-5850-4959-a2c8-358d787cfbee" CreationDate="2011-05-01T19:50:52.137" UserId="5944" Text="&lt;baking&gt;&lt;cookies&gt;&lt;biscuits&gt;" />
  <row Id="30454" PostHistoryTypeId="2" PostId="14467" RevisionGUID="5d8c8b9e-3004-4800-8e32-277380d73be7" CreationDate="2011-05-01T20:02:14.210" UserId="41" Text="First of all, lye is not &quot;water boiled with ash&quot;.  You might be thinking of [potash][1], which *used* to be used as lye, but virtually all food-grade lye today is [sodium hydroxide][2].&#xD;&#xA;&#xD;&#xA;In terms of its function, it largely raises the alkalinity (pH).  Baking soda does too, but sodium hydroxide is far more potent - let's just say you don't want to get any on your hands by accident.&#xD;&#xA;&#xD;&#xA;The reason some recipes use lye is that alkalinity is a major promoter of the [Maillard reaction][3], which is responsible for the crisping and browning you see in many baked goods - most notably pretzels.  I haven't seen cookie recipes using it but I imagine that those recipes would produce very crisp and hard cookies - not my cup of tea but maybe that's what you want.&#xD;&#xA;&#xD;&#xA;The only ingredient I know of that you can use instead is baking soda, but I wouldn't call that a replacement, more like a substitution.  It will work the same way, but in the end you'll have something much softer and less browned.&#xD;&#xA;&#xD;&#xA;There is actually another substance that is in between the pH of sodium bicarbonate (baking soda) and sodium hydroxide (lye), and that is [sodium carbonate][4] AKA &quot;washing soda&quot;.  It's listed as a food additive (E500) but it is rather difficult to find in food-grade forms.  As its name implies, it's more commonly used as a detergent.  However, it would be a better substitute than baking soda due to its higher pH.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Potash&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sodium_hydroxide&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Maillard_reaction&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Sodium_carbonate" />
  <row Id="30455" PostHistoryTypeId="25" PostId="14466" RevisionGUID="a0978cc9-2a63-42f0-ad3c-0785dc5aab6a" CreationDate="2011-05-01T20:49:08.673" Comment="http://twitter.com/#!/StackCooking/status/64793499719045120" />
  <row Id="30456" PostHistoryTypeId="2" PostId="14468" RevisionGUID="e154588d-227f-4d0e-ac75-bbaef9641cee" CreationDate="2011-05-01T22:35:41.833" UserId="5881" Text="I was taught to bake bread when the dough is around 2x the original volume or slightly less. Looks like the peak time for you is around 10 - 12 hours. &#xD;&#xA;&#xD;&#xA;I'm afraid you missed the peak time and it has to get heavier!" />
  <row Id="30457" PostHistoryTypeId="2" PostId="14469" RevisionGUID="5fc2789c-1801-44c9-a828-2e4fea64bea7" CreationDate="2011-05-01T22:57:59.463" UserId="4638" Text="Alkaline solutions are used in different qualities in doughs. I am afraid that you mix something up here, so I don't know which you mean. &#xD;&#xA;&#xD;&#xA;One use is to enhance the Maillard reaction, which Aaronut already described. This is indeed done with lye. But nobody is incorporating lye into the dough (this would be quite dangerous). Instead, the formed pieces are immersed in boiling lye before being baked. This gives them a very intensive brown crust, but it isn't crispy, it is soft. The texture is like glossy magazine paper. It also gives a subtle taste of its own. I have only encountered this used with yeast dough, like pretzels or breadrolls. I haven't seen it used with cookies. I think that this is what Aaronut's answer refers to. As you don't have lye at home, it is acceptable to immerse your pretzels into a very concentrated solution of baking soda. The pictures look similar, I've never done it myself. &#xD;&#xA;&#xD;&#xA;The second thing you could mean: as Aaronut pointed out, ash boiled with water and filtered isn't lye, it is potash. It isn't used for the Maillard reaction, or not primarily for that. A very refined version of it is incorporated into the dough itself, including cookie dough, as a primitive leavening method. Because of its alkalinity, it reacts with sour elements of the dough. But this is quite a crude method (you never know the concentration, plus, you risk off-tastes and maybe coloring from whatever parts of the ash didn't get filtered well enough). So it fell in disuse since pure alkaline salts (like baking soda and amonium bicarbonate) became available. If you really have a recipe which requires it, it is probably from before the 19. century. And given the progress of cookie recipes since then, I'd just use a modern recipe and forget the potash. It is easier than figuring out the correct substitution ratio. Unless you want to recreate the taste as it used to be, but then no substitution would to, you'll have to secure the real thing from somewhere (probably untreated wood in your own fireplace + ancient filtering methods). " />
  <row Id="30458" PostHistoryTypeId="2" PostId="14470" RevisionGUID="62fa988f-5dc3-4fcb-b87e-49b5f8009cac" CreationDate="2011-05-02T01:51:29.833" UserId="1601" Text="After reading the advice about tomato sauce in [this answer](http://cooking.stackexchange.com/questions/14256/how-to-avoid-getting-the-pizza-all-watery/14259#14259), I decided to try straining the sauce to remove water and see what it did to the crust. &#xD;&#xA;&#xD;&#xA;I let the water drain out of a jar of tomato sauce by leaving it in a cheesecloth-lined colander. The sauce went down to almost half its volume, and I had to trowel it on the crust almost like spackle. &#xD;&#xA;&#xD;&#xA;As usual, I used a pizza stone, and an oven that at about 500&amp;#176;F. The pizza takes about 7 or 8 minutes to cook, like this, rotating it twice in that time. I don't pre-heat the crust. &#xD;&#xA;&#xD;&#xA;For this pizza, I used supermarket whole-wheat pizza dough (Stop and Shop makes a wonderful dough, incidentally), half-skim mozzarella, Barilla marinara sauce, fresh basil, and sauteed mushrooms and garlic. The pizza was delicious! The crust was thicker than usual, and lighter. &#xD;&#xA;&#xD;&#xA;It seemed to me that the cheese was, for want of a better description, a bit looser than it usually was, and had a tendency to slide off the rest of the slice when you took a bite. &#xD;&#xA;&#xD;&#xA;If I repeat this (and I will), I'll likely use even more of the same, strained sauce, since I got some requests for &quot;more sauce, please, I could barely taste it.&quot; How can I &quot;anchor&quot; the cheese a bit? Mix a little cheese in with the sauce so it'll grab ahold of the cheese? Pre-bake the crust with sauce on it for a minute or two? (I'm not sure what that would do.) A staple gun, perhaps? " />
  <row Id="30459" PostHistoryTypeId="1" PostId="14470" RevisionGUID="62fa988f-5dc3-4fcb-b87e-49b5f8009cac" CreationDate="2011-05-02T01:51:29.833" UserId="1601" Text="Thicker tomato sauce on the pizza makes the cheese more slippery" />
  <row Id="30460" PostHistoryTypeId="3" PostId="14470" RevisionGUID="62fa988f-5dc3-4fcb-b87e-49b5f8009cac" CreationDate="2011-05-02T01:51:29.833" UserId="1601" Text="&lt;sauce&gt;&lt;pizza&gt;&lt;tomatoes&gt;&lt;mozzarella&gt;" />
  <row Id="30461" PostHistoryTypeId="2" PostId="14471" RevisionGUID="ec6d198f-2f90-4d94-9dd7-4850b42dc39e" CreationDate="2011-05-02T02:37:40.057" UserId="5938" Text="If you have to trowel the sauce on the crust it is too thick.  There is a &quot;right&quot; consistency that will prevent the pizza from being too watery but will still have enough moisture to allow the cheese and sauce to fuse somewhat.&#xD;&#xA;&#xD;&#xA;On the other hand, you could just ignore that the cheese isn't fusing.  I've eaten thousands of pizzas in Italy and most of them are more watery that what you'd get in the US and the cheese usually does not fuse with the sauce.  Probably because it's only in the 800°F brick oven for about 3 minutes!  Enough time to cook the thin crust, barely melt the cheese, and that's it.&#xD;&#xA;&#xD;&#xA;If you really want that cheese to fuse, I would suggest a slightly more watery sauce, and more heat from the top.  Turn on the broiler for the last minute or so until the cheese starts to bubble.  This will also help evaporate some of the extra water in the sauce." />
  <row Id="30462" PostHistoryTypeId="2" PostId="14472" RevisionGUID="ef7186ea-8c24-440f-819d-27d30648a5c1" CreationDate="2011-05-02T04:06:40.817" UserId="5602" Text="Take your pick:&#xD;&#xA;&#xD;&#xA; * Pound it flat before cooking - this will drastically reduce the required cooking time.&#xD;&#xA; * Brown it in oil first, then add sauce to the pan and finish it in the sauce.&#xD;&#xA; * Finish it in the oven." />
  <row Id="30463" PostHistoryTypeId="2" PostId="14473" RevisionGUID="cd8b1d09-46b9-4230-93d6-7f7c564597cc" CreationDate="2011-05-02T04:11:52.560" UserId="5951" Text="My grandmother makes the best no bake cheesecake without eggs, and she routinely freezes it and then thaws it in the fridge overnight without it losing its shape. Defrosting by microwave would NOT be recommended. I can't answer the storage time though because that's what I just googled!" />
  <row Id="30464" PostHistoryTypeId="2" PostId="14474" RevisionGUID="8426e73f-0a1b-415a-ba5c-4c64a64965a5" CreationDate="2011-05-02T06:00:57.293" UserId="3484" Text="I sometimes feel that cold milk might be heavier to digest than warm/hot milk. Is it correct?" />
  <row Id="30465" PostHistoryTypeId="1" PostId="14474" RevisionGUID="8426e73f-0a1b-415a-ba5c-4c64a64965a5" CreationDate="2011-05-02T06:00:57.293" UserId="3484" Text="Is hot milk easier to digest than cold milk?" />
  <row Id="30466" PostHistoryTypeId="3" PostId="14474" RevisionGUID="8426e73f-0a1b-415a-ba5c-4c64a64965a5" CreationDate="2011-05-02T06:00:57.293" UserId="3484" Text="&lt;milk&gt;&lt;tips&gt;" />
  <row Id="30467" PostHistoryTypeId="2" PostId="14475" RevisionGUID="0190b59b-500a-403b-8e29-cc0c765726f1" CreationDate="2011-05-02T07:06:35.100" UserId="519" Text=" 1. Traditionally it is just rice noodle but it is common in Thailand to use other types of noodles such as spaghetti or even instant noodle.&#xD;&#xA;&#xD;&#xA; 2. Besides fish sauce and soy sauce, oyster sauce and dark soy sauce (prominent in Pad See Ewe) are commonly added. So is palm sugar instead white sugar." />
  <row Id="30468" PostHistoryTypeId="2" PostId="14476" RevisionGUID="1b0a5c07-7c96-46c3-a121-720386df4f67" CreationDate="2011-05-02T07:17:17.370" UserId="4697" Text="Whenever I try to eat an egg sunny side up on a sandwich, I end upp with egg all over my sandwich hand as soon as I get to the yolk. Is there a technique that prevents this, or are sunny-side-up sandwiches just not compatible with clean hands?" />
  <row Id="30469" PostHistoryTypeId="1" PostId="14476" RevisionGUID="1b0a5c07-7c96-46c3-a121-720386df4f67" CreationDate="2011-05-02T07:17:17.370" UserId="4697" Text="How to eat sunny-side-up eggs on a sandwich?" />
  <row Id="30470" PostHistoryTypeId="3" PostId="14476" RevisionGUID="1b0a5c07-7c96-46c3-a121-720386df4f67" CreationDate="2011-05-02T07:17:17.370" UserId="4697" Text="&lt;eggs&gt;&lt;sandwich&gt;" />
  <row Id="30471" PostHistoryTypeId="10" PostId="14474" RevisionGUID="905e5013-bf1f-4323-add8-979fbfbbc8dd" CreationDate="2011-05-02T07:22:01.780" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30472" PostHistoryTypeId="2" PostId="14477" RevisionGUID="8b0f348e-12eb-48f4-95a2-648df6f611d3" CreationDate="2011-05-02T07:33:08.203" UserId="5869" Text="Cheese in Italian pizza is usually &quot;floating&quot; on top of the tomato sauce and quite slippery, especially when the pizza gets colder, so what you got with your pizza seems quite right to me.&#xD;&#xA;&#xD;&#xA;One trick I used a while ago for sticking the cheese to the dough was to put mozzarella slices on it before the tomato sauce, instead of the opposite. This way the cheese tends to stick more to the dough and remains softer. &#xD;&#xA;&#xD;&#xA;Be aware that this doesn't work each and every time, and it depends greatly on the quality of the mozzarella: for pizza it must not be too moist (if it is you should drain it a little by grating or slicing it and keeping it in a colander for a couple of hours), and it shouldn't be too stringy when melted, as it will tend to &quot;float&quot; more on the slices (besides that, it is generally a sign that the mozzarella is not of a very good quality)" />
  <row Id="30473" PostHistoryTypeId="25" PostId="14476" RevisionGUID="89db2ac8-5aaf-4cb9-9a17-b94d97a5e069" CreationDate="2011-05-02T08:49:08.530" Comment="http://twitter.com/#!/StackCooking/status/64974693660241921" />
  <row Id="30474" PostHistoryTypeId="2" PostId="14478" RevisionGUID="348563d4-3183-49d2-b071-5a4024d9151a" CreationDate="2011-05-02T09:26:15.547" UserId="3203" Text="Another reason for strong alkalis in cooking is to quickly breaks down the flour gluten, instead of having the dough sit around for a long time to 'soften' it&#xD;&#xA;&#xD;&#xA;This is used in hand pulled noodles and in cookie dough that is extruded or piped&#xD;&#xA;&#xD;&#xA;Common bottled [cooking Lye water][1] in supermarkets is mostly potassium carbonate and some sodium biphosphate. In powder form it is referred to as 速溶蓬灰 (Kansui powder). For noodles they typically use a 1:200 to 1:100 ratio&#xD;&#xA;&#xD;&#xA;When using Lye make sure it doesn't get in direct contact with fats or oils or you will have a soapy taste. Mix it with water and other ingredients first, then add fats or oils&#xD;&#xA;&#xD;&#xA;As an alternative you can buy the &quot;Natron&quot; mineral. It's mined in Egypt and many other parts of the world, including the UK. It has been used as a food additive for centuries. Sold like packs of salt, contains around 80% sodium carbonate&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.giantunion.com/product_description.php?itemno=1500401&amp;name=POTASSIUM%20CARBONATE%20SOL&#xD;&#xA;" />
  <row Id="30475" PostHistoryTypeId="2" PostId="14479" RevisionGUID="8a944494-0451-4b11-bad4-c6ee3a1abcb0" CreationDate="2011-05-02T09:41:54.503" UserId="210" Text="My technique, which whilst not always perfect, has quite a good success rate (and I usually have [HP Sauce](http://en.wikipedia.org/wiki/HP_Sauce) on my sandwich, which mean the leakage possibilities are increased), is this.&#xD;&#xA;&#xD;&#xA;First you need to hold the sandwich delicately, and vertically, at the bottom of the sandwich pressing the bottom edge of the crust together.  This ensures that when the yolk breach occurs gravity will ensure the the golden goodness flows down into the sandwich.  The next most important thing is to own the breach.  Don't allow this to happen when you are biting the sandwich, as by then you won't have any control over the flooding out.  I tend to force the breach before I take the first bite.  This has 2 advantages as I see it:&#xD;&#xA;&#xD;&#xA; - There is more surface area of the bread to take the spreading yolk/sauce&#xD;&#xA; - It means that the yolk/sauce is more evenly distributed through the sandwich.&#xD;&#xA;&#xD;&#xA;I clasp the bottom edge, closet to the floor firmly with my thumbs and little fingers, so the leakage possibilities from this end are minimal.  Then allow the sandwich to open slightly to form a narrow 'V'.  Next force the breach.  As soon as you breach the egg be prepared.  You need to direct the flow to one side by tilting the sandwich.  As the flow approaches the lower side of the sandwich start to close up the sandwich on that side, forcing the flow toward the top edge of the sandwich.  As the flow gets towards the top, tilt the sandwich the other way and repeat the process, distributing the flow throughout the sandwich.  &#xD;&#xA;&#xD;&#xA;This should be good enough to avoid any large spillage, but if the amount of flow is still significant then I tend to force it up to a top corner and 'attack' the overflow with a single large bite.&#xD;&#xA;&#xD;&#xA;The final stage is to hold the sandwich vertically so that the bottom and side edges are not parallel with the ground, but form a 'V' and eat from the top '^' corner.  This allows you to  seal both the  bottom edges with your hands and minimises the chances of a leak.&#xD;&#xA;&#xD;&#xA;As I said it's not always perfect but works quite well. " />
  <row Id="30476" PostHistoryTypeId="5" PostId="14476" RevisionGUID="ff9c62ba-8859-47ad-87c7-72f53395c0b8" CreationDate="2011-05-02T09:42:15.377" UserId="210" Comment="deleted 1 characters in body" Text="Whenever I try to eat an egg sunny side up on a sandwich, I end up with egg all over my sandwich hand as soon as I get to the yolk. Is there a technique that prevents this, or are sunny-side-up sandwiches just not compatible with clean hands?" />
  <row Id="30477" PostHistoryTypeId="25" PostId="14470" RevisionGUID="bdcf563e-3801-4e7c-98e4-1d8b49283c48" CreationDate="2011-05-02T11:49:08.523" Comment="http://twitter.com/#!/StackCooking/status/65019991111634944" />
  <row Id="30478" PostHistoryTypeId="2" PostId="14480" RevisionGUID="9a665b71-4f71-4ec5-9fb3-7592ebd2ac5d" CreationDate="2011-05-02T14:27:17.443" UserId="4811" Text="When I bake a banana bread or cake at home, I always use a square Pyrex(about 20cm in width and 7 cm high) dish.  The batter only fill the dish at half its height or less and I set my oven to 350F.  I bake the banana bread for 30 min in the middle of the oven and when I check for doneness, the middle part is a bit wet(about 90% done) while the surrounding area is perfectly done.&#xD;&#xA;&#xD;&#xA;Is a square Pyrex a good way to bake banana bread and cake or should I get a loaf pan or bundt shape one?  Does a loaf pan bake the banana bread or cake evenly in a set period of time?  From this [recipe][1], the baking time in the load pan seems to be 1 hour compared to 30 min in the Pyrex.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/banana_bread/" />
  <row Id="30479" PostHistoryTypeId="1" PostId="14480" RevisionGUID="9a665b71-4f71-4ec5-9fb3-7592ebd2ac5d" CreationDate="2011-05-02T14:27:17.443" UserId="4811" Text="Which baking dish is best to bake a banana bread?" />
  <row Id="30480" PostHistoryTypeId="3" PostId="14480" RevisionGUID="9a665b71-4f71-4ec5-9fb3-7592ebd2ac5d" CreationDate="2011-05-02T14:27:17.443" UserId="4811" Text="&lt;baking&gt;&lt;bread&gt;&lt;bananas&gt;" />
  <row Id="30481" PostHistoryTypeId="25" PostId="14480" RevisionGUID="ca7692eb-4fcb-46b5-9788-74a772598276" CreationDate="2011-05-02T14:49:09.063" Comment="http://twitter.com/#!/StackCooking/status/65065292182732800" />
  <row Id="30482" PostHistoryTypeId="2" PostId="14481" RevisionGUID="6fbabe8f-5537-4435-8367-841af3fa689d" CreationDate="2011-05-02T15:17:39.603" UserId="2001" Text="&quot;Best&quot; is subjective.&#xD;&#xA;&#xD;&#xA;The different choices of baking pans will effect texture and baking time. The more surface area the more crust and the faster the baking time.&#xD;&#xA;&#xD;&#xA;Recipes call for a bread pan simply because then it looks like bread and is easier to slice. As you noticed, it does require longer to bake.&#xD;&#xA;&#xD;&#xA;Muffin pans are also very popular because of the convenient shape and faster baking time.&#xD;&#xA;&#xD;&#xA;If you like the shape and texture of your bread in a baking dish then by all means keep using it. I won't criticize you for it. " />
  <row Id="30483" PostHistoryTypeId="2" PostId="14482" RevisionGUID="a3ed8e55-c982-4565-920d-e3b4859aba5e" CreationDate="2011-05-02T15:28:25.543" UserId="5938" Text="I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last the cook but when it's done the entire loaf is evenly baked and moist.&#xD;&#xA;&#xD;&#xA;But the pan might not be your problem.  Although Pyrex cooking times are generally shorter, 30 minutes seems too short.  I would bet your oven is running hot.  Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.&#xD;&#xA;&#xD;&#xA;In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests." />
  <row Id="30484" PostHistoryTypeId="2" PostId="14483" RevisionGUID="d9b8cc50-f1d6-407c-9020-7b4a996216d7" CreationDate="2011-05-02T15:28:38.500" UserId="5865" Text="A couple answers above seem to have skirted around the question of whether you were using boneless breasts, or bone-in, skin-on breasts.&#xD;&#xA;&#xD;&#xA;The boneless ones are certainly easier to work with, but I've had much better luck working with the full bone-in/skin-on breasts.  They take longer to cook, but you've got that extra layer of skin and fat for protection.  Which is really what you want, right?  Keep the chicken in long enough so that it's done, but not so much that it's turned into a big, chewy burnt wad.&#xD;&#xA;&#xD;&#xA;Also, one of the best ways to combat the dry, overdone chicken breast is a quick [brine](http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf) ahead of time.  You can also count on the brine to deliver some of the seasonings you were looking for.&#xD;&#xA;&#xD;&#xA;Try the brine with the bone in/skin on breast and any of the cooking techniques in the other answers (especially the finishing in the oven after a good stovetop sear as you'll be able to monitor the changes and make a more timely adjustment than if it was on the stove), and you should see good results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30485" PostHistoryTypeId="2" PostId="14484" RevisionGUID="7f1d342b-4103-49aa-8bbc-fc1a00e1feb7" CreationDate="2011-05-02T15:38:04.307" UserId="4770" Text="Count them! 100 spaghettis are a good portion (100g circa) for 1 person. As for linguine, since they're a bit thicker I would go with 75 of them." />
  <row Id="30486" PostHistoryTypeId="2" PostId="14485" RevisionGUID="6e4a42a0-f9c4-48aa-9d5d-ae97fbe1f7f6" CreationDate="2011-05-02T15:57:39.057" UserId="5958" Text="With regards to the sauce, from my understanding, Drunken Noodle is just spicy Pad Thai. IF this is the case, here's my recipe for Pah Thai sauce.&#xD;&#xA;&#xD;&#xA;1/4 cup fish sauce (fish sauce is like salt, you don't taste it really, but you notice if it's gone)&#xD;&#xA;3 tblsp tamarind paste (concentrated, other wise 3/4 cup)&#xD;&#xA;1/2 of a plastic lime (i'm lazy, call it 1/4 cup or so)&#xD;&#xA;1/4 cup soy sauce&#xD;&#xA;1/2 cup dark brown sugar&#xD;&#xA;3 tblsp minced garlic&#xD;&#xA;&#xD;&#xA;mix these all together and add hot sauce to taste. the noodles get softened by soaking in warm water for 5-10 minutes. I usually let them soak for 7 minutes, then cook them in the sauce, so they soak it up." />
  <row Id="30487" PostHistoryTypeId="5" PostId="14397" RevisionGUID="cd59e0cd-afce-48af-9efd-c5a2e926e5f4" CreationDate="2011-05-02T16:12:28.427" UserId="4782" Comment="added 98 characters in body" Text="It is definitely a regional rule. Growing up in NE Brazil, I often had a typical fish dish called [Peixe a Delicia][1] - fish cooked in a cheese sauce with plantains.&#xD;&#xA;&#xD;&#xA;Edit: I think the fish most commonly used is snapper or halibut, and mostly mozzarella cheese.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://flavorsofbrazil.blogspot.com/2010/04/recipe-fish-delicia-peixe-delicia.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/zY0Jj.jpg" />
  <row Id="30488" PostHistoryTypeId="2" PostId="14486" RevisionGUID="55e94b34-3639-4f9c-9c21-27dd897d1441" CreationDate="2011-05-02T17:02:06.823" UserId="611" Text="In my house, there are two options for this problem, both quite similar:&#xD;&#xA;&#xD;&#xA; - Eat this as an open-faced sandwich, and have a second slice for soaking up the yolk. This can be either before starting, a manual breach of the yolk, or after starting, with the second slice on the plate below the egg, so that the yolk drip on to that slice. Generally, on my plate, there are baked beans involved, and they don't mind being dripped on either.&#xD;&#xA; - With the bottom slice and egg on the plate, breach the yolk with a fork. You then quickly place the top slice on to soak up as much as possible. If this fails you can always revert to dripping some yolk on the beans and soaking it up later.&#xD;&#xA;&#xD;&#xA;Eventually, it needs ot be said that getting a little less sterile is part of the fun of these sandwiches. Just don't wear any expensive trousers while you're doing it, that's all.&#xD;&#xA;" />
  <row Id="30489" PostHistoryTypeId="2" PostId="14487" RevisionGUID="87b0e61d-4b6f-4b30-a698-2da33c4f8266" CreationDate="2011-05-02T17:07:16.707" UserId="1393" Text="I suspect that if you are using egg whites, you won't need to add the lecithin. The egg whites are more than capable of creating a protein-based foam on their own. Using CO2 will give you residual carbonation. I would just use the NO2 (unless you want the foam to be somewhat sparkling). Oh, in fact here is a recipe confirming that just the egg whites are sufficient: http://www.smallscreennetwork.com/video/476/raising_the_bar_how_to_make_foam_for_a_cocktail/" />
  <row Id="30490" PostHistoryTypeId="2" PostId="14488" RevisionGUID="70076dac-0f68-46e3-8394-e5aab5c9b35c" CreationDate="2011-05-02T17:09:54.707" UserId="1393" Text="You could switch to a recipe that uses all of the rice, instead of just infusing it. Here is an example: http://norecipes.com/blog/2009/03/30/horchata/ ." />
  <row Id="30491" PostHistoryTypeId="5" PostId="14479" RevisionGUID="7958daa8-0c23-410f-884e-a927198b802d" CreationDate="2011-05-02T18:21:18.763" UserId="210" Comment="improved structure" Text="My technique, which whilst not always perfect, has quite a good success rate (and I usually have [HP Sauce](http://en.wikipedia.org/wiki/HP_Sauce) on my sandwich, which mean the leakage possibilities are increased), is this.&#xD;&#xA;&#xD;&#xA;First you need to hold the sandwich delicately, and vertically, at the bottom of the sandwich pressing the bottom edge of the crust together.  This ensures that when the yolk breach occurs gravity will ensure the the golden goodness flows down into the sandwich.  The next most important thing is to own the breach.  Don't allow this to happen when you are biting the sandwich, as by then you won't have any control over the flooding out.  I tend to force the breach before I take the first bite.  This has 2 advantages as I see it:&#xD;&#xA;&#xD;&#xA; - There is more surface area of the bread to take the spreading yolk/sauce&#xD;&#xA; - It means that the yolk/sauce is more evenly distributed through the sandwich.&#xD;&#xA;&#xD;&#xA;I clasp the bottom edge, closet to the floor firmly with my thumbs and little fingers, so the leakage possibilities from this end are minimal.  Then allow the sandwich to open slightly to form a narrow 'V'.  Next force the breach.  As soon as you breach the egg be prepared.  You need to direct the flow to one side by tilting the sandwich.  As the flow approaches the lower side of the sandwich start to close it up on that side, forcing the flow toward the top edge.  As the flow gets towards the top, tilt the sandwich the other way and repeat the process, distributing the flow throughout the sandwich.  &#xD;&#xA;&#xD;&#xA;This should be good enough to avoid any large spillage, but if the amount of flow is still significant then I tend to force it up to a top corner and 'attack' the overflow with a single large bite.&#xD;&#xA;&#xD;&#xA;The final stage is to hold the sandwich vertically so that the bottom and side edges are not parallel with the ground, but form a 'V' and eat from the top '^' corner.  This allows you to  seal both the  bottom edges with your hands and minimises the chances of a leak.&#xD;&#xA;&#xD;&#xA;As I said it's not always perfect but works quite well. " />
  <row Id="30492" PostHistoryTypeId="5" PostId="11923" RevisionGUID="637af718-ad66-4829-8b70-762a7bfa91de" CreationDate="2011-05-02T18:31:22.117" UserId="4746" Comment="corrected typos" Text="&quot;Corn syrup&quot; (not HFCS) is supposed to be a primarily glucose syrup, though some formulations contain dextrose. It should not have any fructose in it, though I don't know if any of the brands guarantee that. Karo syrup contained HFCS up until a year ago or so, but it's since been removed. Your best bet would be to contact the manufacturer(s) and ask.&#xD;&#xA;" />
  <row Id="30493" PostHistoryTypeId="2" PostId="14489" RevisionGUID="3220f453-9118-4a3f-8ecd-730053ee17b9" CreationDate="2011-05-02T19:43:48.127" UserId="5961" Text="I left a fully cooked ham in a bag out over night.  It as refrigerator temp when I took it out at 9pm. Our home in Seattle was not heated, about 50 degrees last night.  I found it at 6am and threw it back in the fridge in case. I would cook it again and then use it with eggs or sandwiches. Would this be ok?" />
  <row Id="30494" PostHistoryTypeId="1" PostId="14489" RevisionGUID="3220f453-9118-4a3f-8ecd-730053ee17b9" CreationDate="2011-05-02T19:43:48.127" UserId="5961" Text="can i recook a ham that was lft out over night" />
  <row Id="30495" PostHistoryTypeId="3" PostId="14489" RevisionGUID="3220f453-9118-4a3f-8ecd-730053ee17b9" CreationDate="2011-05-02T19:43:48.127" UserId="5961" Text="&lt;food-safety&gt;&lt;ham&gt;" />
  <row Id="30496" PostHistoryTypeId="5" PostId="14456" RevisionGUID="3d960e3c-98a1-41a4-bacb-5dc39b9a01b3" CreationDate="2011-05-02T20:04:48.807" UserId="15" Comment="added 78 characters in body" Text="So yesterday I tried out the experiment. I made the naked fatty per the normal recipe, and using the gimme lean breakfast sausage. The two primary concerns I had were (a) to ensure the sausage didn't come apart during the smoking process and (b) to ensure a good amount of smokiness was imparted. &#xD;&#xA;&#xD;&#xA; - With respect to (a), the heat I&#xD;&#xA;   worried might denature the exterior&#xD;&#xA;   sausage bits, so I rubbed my hands,&#xD;&#xA;   cutting board, grill grate, and the&#xD;&#xA;   sausage with some canola oil. The&#xD;&#xA;   hope was to try to have a protectant&#xD;&#xA;   layer on the outside that would be&#xD;&#xA;   hydrophobic, and reduce stickiness.&#xD;&#xA; - With respect to (b), I assumed the&#xD;&#xA;   smoke from the charcoal would&#xD;&#xA;   sufficiently suffuse the pork&#xD;&#xA;   sausage, but was concerned about the&#xD;&#xA;   vegan one. To create more smoke I&#xD;&#xA;   roasted peppers and tomatillos for&#xD;&#xA;   the latter half of the cooking&#xD;&#xA;   process.&#xD;&#xA;&#xD;&#xA;**Results**: Both ended up smoky and nicely textured. Neither was on the verge of crumbly bits, but rather tender on the inside and nicely glazed on the outside. The &quot;meats&quot; were very smoky, very well flavored (the rub was great, but my vegan bbq sauce from scratch not so good). When I incorporated it into chili I quartered the chubs lengthwise and put a quick sear on each edge. They were good short term, not so good long-term and became pretty soft and the flavor dimished. Next time I may try rolling it flat and smoking it that way so it can just be crumbled. &#xD;&#xA;&#xD;&#xA;**Takeaway**: Smoking vegan sausage pulls out some really good stuff. Obviously it's not pork sausage, but it is a tasty meat substitute and smoking it is worth the effort. It doesn't take well yet to stock; further searing/cooking might be required." />
  <row Id="30497" PostHistoryTypeId="2" PostId="14490" RevisionGUID="b7985243-2be3-4a39-a0f1-314247e06141" CreationDate="2011-05-02T20:07:16.307" UserDisplayName="daniel" Text="No. It is garbage. There is a chance that it might be okay, but given the nasty bacteria that could be there, and the less than stellar track record of US food producers in recent years, it is simply not worth the risk.&#xD;&#xA;&#xD;&#xA;@mfg, no difference.&#xD;&#xA;&#xD;&#xA;**Throw it out.**" />
  <row Id="30498" PostHistoryTypeId="2" PostId="14491" RevisionGUID="685d5302-7f46-4bc2-8ab5-cd599fa191b2" CreationDate="2011-05-02T20:11:25.883" UserId="5861" Text="It's probably even safe to eat _without_ cooking again; the refrigerator is likely only about 10 degrees colder, and that generally translates to accelerating rates of spoilage (mostly growth of pathogens) by a factor of 3-5 or so.  For example. at 10C (50F), E. coli only manages to divide once every 8 hours or so (see Ratkowsky et al., &quot;Relationship Between Temperature and Growth Rate of Bacterial Cultures&quot;, J. Bacteriology, vol 169, p. 1 (1982) for a not-very-clear example of growth curves--I've seen these curves online, but unfortunately I tried and failed to find an easily accessible one this time).&#xD;&#xA;&#xD;&#xA;It's almost certainly safe to eat with cooking (fully, to at least ~160 at the center), which would kill anything that managed to grow on the ham.  The only thing to worry about with well-cooked food is whether bacteria or fungi have managed to produce so many toxic chemicals that the food will make you ill--and in this case, it's been too cold.  (At those temperatures, not only is growth slow, but most anything is slow, including production of anything toxic.)&#xD;&#xA;&#xD;&#xA;So I'd say--cook away, enjoy, and don't worry about it.&#xD;&#xA;&#xD;&#xA;P.S. I have in practice eaten ham left out at warmer temperatures for longer." />
  <row Id="30499" PostHistoryTypeId="25" PostId="14489" RevisionGUID="cdd4c1d8-564d-4762-b8ca-8d2ff9b91cc2" CreationDate="2011-05-02T20:49:09.687" Comment="http://twitter.com/#!/StackCooking/status/65155891166588928" />
  <row Id="30500" PostHistoryTypeId="5" PostId="14489" RevisionGUID="af1bf757-5934-4a17-9bec-0532fb449f40" CreationDate="2011-05-02T21:24:25.523" UserId="3522" Comment="Just some minor touch ups. ♪" Text="I left a fully cooked ham in a bag out overnight. It was refrigerator temperature when I took it out at 9pm. Our Seattle home was not heated; it was about 50 degrees last night. I found it at 6am and threw it back in the fridge, in case it was still good. I would cook it again and then use it with eggs or sandwiches. Would this be ok?" />
  <row Id="30501" PostHistoryTypeId="4" PostId="14489" RevisionGUID="af1bf757-5934-4a17-9bec-0532fb449f40" CreationDate="2011-05-02T21:24:25.523" UserId="3522" Comment="Just some minor touch ups. ♪" Text="Can I re-cook a ham that was left out overnight?" />
  <row Id="30502" PostHistoryTypeId="24" PostId="14489" RevisionGUID="af1bf757-5934-4a17-9bec-0532fb449f40" CreationDate="2011-05-02T21:24:25.523" Comment="Proposed by 3522 approved by 60 edit id of 146" />
  <row Id="30503" PostHistoryTypeId="2" PostId="14492" RevisionGUID="5d4dd3b3-804b-4056-86c4-2d777048351e" CreationDate="2011-05-02T22:19:03.607" UserId="4782" Text="I was reading the other day about the importance of the head when pouring beer, and I wondered if there are any similar considerations when pouring cola's? I'm a huge fan of good Coke (my favorite is Brazilian Coke, but I'll take anything with cane sugar), and I'm just wondering if I can improve an already great tasting drink!" />
  <row Id="30504" PostHistoryTypeId="1" PostId="14492" RevisionGUID="5d4dd3b3-804b-4056-86c4-2d777048351e" CreationDate="2011-05-02T22:19:03.607" UserId="4782" Text="Does the foam head affect the taste of cola?" />
  <row Id="30505" PostHistoryTypeId="3" PostId="14492" RevisionGUID="5d4dd3b3-804b-4056-86c4-2d777048351e" CreationDate="2011-05-02T22:19:03.607" UserId="4782" Text="&lt;drinks&gt;&lt;soda&gt;" />
  <row Id="30506" PostHistoryTypeId="10" PostId="14476" RevisionGUID="8c1bb4a3-4b75-44ca-acd4-d44efa61dab4" CreationDate="2011-05-02T22:35:45.060" UserId="-1" CloseReasonId="2" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30507" PostHistoryTypeId="6" PostId="14480" RevisionGUID="f82c95ef-306c-49a6-a407-23cb5135c40e" CreationDate="2011-05-02T22:41:54.943" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;equipment&gt;&lt;bread&gt;&lt;bananas&gt;" />
  <row Id="30508" PostHistoryTypeId="2" PostId="14493" RevisionGUID="881f44a5-a751-4646-a2a1-3add3144f052" CreationDate="2011-05-02T22:57:50.917" UserId="5666" Text="Do not eat it. It will most likely have bacteria in it, making unsafe to eat." />
  <row Id="30509" PostHistoryTypeId="2" PostId="14494" RevisionGUID="87f94580-b68a-41b7-86fb-770b8f3ac08d" CreationDate="2011-05-02T23:18:46.760" UserDisplayName="daniel" Text="More head = less carbonation, which will change the mouthfeel of the drink, albeit largely imperceptibly for most people (myself included). Less carbonation will also change the actual perception of flavour; it will taste sweeter, mostly.&#xD;&#xA;&#xD;&#xA;I find it bizarre that--apart from the cane sugar, which does impart a different flavour than HFCS--you think there is a difference between Coke made in various places. They all work to the exact same recipe. Transnational brands work because the Coke--again, minus the HFCS/cane sugar difference--tastes the same in Duluth as it does in Yellowknife as it does in Sao Paulo as it does in Beijing. Thet's kind of the whole point of a specific product of that nature.&#xD;&#xA;&#xD;&#xA;As an FYI, multiple studies have shown that almost nobody can *actually* taste the difference between Coke and Pepsi. They may think they can, but MRI has shown that they really can't, although there was an intriguing finding that when test subjects were *told* they were drinking Coke (while actually drinking Pepsi) the same brain centres lit up as when actually drinking Coke. The reverse was not true for Pepsi. Odd, that." />
  <row Id="30510" PostHistoryTypeId="25" PostId="14492" RevisionGUID="ffd4cf2b-9d58-4b0b-baef-1408aebfa3bc" CreationDate="2011-05-02T23:49:09.587" Comment="http://twitter.com/#!/StackCooking/status/65201189909823488" />
  <row Id="30511" PostHistoryTypeId="2" PostId="14495" RevisionGUID="640d5de0-08c0-49eb-82a3-ced3992e5df6" CreationDate="2011-05-03T00:04:17.160" UserId="5869" Text="I think that historically, at least in Italy, it is due to the fact that the majority of the regions facing the sea weren't big cheese producers on the first place, hence the fact that cheese wasn't present in their recipes. This might eventually have become a custom, without any particular reason, besides the original lack of the ingredient on the first place.&#xD;&#xA;&#xD;&#xA;If you think about it, if you were a fisherman you probably didn't have much time for keeping a herd of cows for milk and dairy products, and buying it wasn't probably all that feasible (and it was expensive, too). This probably led to the search for substitutes such as breadcrumbs, which are sometimes referred to as &quot;poor men's Parmesan&quot;.&#xD;&#xA;&#xD;&#xA;Italians are generally very tied to their traditions, so the fact that Italians tell you that fish and cheese is a big no-no probably doesn't have a very good reason to exist, apart from the fact that so it was told by their parents, and their parents' parents and so on. &#xD;&#xA;&#xD;&#xA;New recipes with fish and cheese do exist, as old ones that were forgotten are rediscovered (I counted about 10 recipes out of 50 with Parmesan and some other sort of fish in my &quot;[Artusi][1]&quot; cookbook), it might just take a while to get accustomed. &#xD;&#xA;&#xD;&#xA;I remember my aunt telling me how disgusted she was in the early '60s of seeing &quot;tortellini with cream&quot; in a London's restaurant. Now they are widespread, and nobody is complaining anymore, even though at the time it was considered a &quot;heresy&quot;. It happened with that. It is happening with fish and cheese. It will change, eventually.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pellegrino_Artusi" />
  <row Id="30512" PostHistoryTypeId="2" PostId="14496" RevisionGUID="7565cab7-4a68-41b8-a83a-3985edc335be" CreationDate="2011-05-03T01:22:30.727" UserId="5938" Text="To further answer the part of your question about replacing lye, you might also be able to use culinary lime from [Anson Mills][1] (and apparently some Walmarts according to the article).  I'm pretty sure it is made of [calcium hydroxide][2], also known as &quot;cal&quot; to Mexicans.&#xD;&#xA;&#xD;&#xA;Concerning the purpose of lye in your recipe, in addition to the affect it would have on the dough (as already explained by others), it may also have a nutritional purpose.&#xD;&#xA;&#xD;&#xA;According to an [article on wikipedia about Hominy][3], Cherokees made hominy grits by soaking corn in a **weak lye solution obtained by leaching hardwood ash with water**&#xD;&#xA; &#xD;&#xA;When combined with *unmilled* corn, it makes niacin (a B vitamin) and possibly other vitamins more available to the body.  Although wheat flour, especially whole wheat, contains some niacin, I don't know if the nutritional benefits would translate, especially if it has already been milled into flour.&#xD;&#xA;&#xD;&#xA;Could you please let us know what the instructions were?  Curious to know if it goes into the dough (as perhaps a softener) or on the outside (to make it more crisp) and if it is a traditional recipe referring to wood ash lye or something more recent.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ansonmills.com/WhatYouNeedToKnow-1.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Calcium_hydroxide#Food_industry&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Hominy" />
  <row Id="30513" PostHistoryTypeId="25" PostId="14445" RevisionGUID="d0b21aae-f307-45e2-be32-2cdd63fb6e59" CreationDate="2011-05-03T02:49:10.173" Comment="http://twitter.com/#!/StackCooking/status/65246491442286593" />
  <row Id="30514" PostHistoryTypeId="2" PostId="14497" RevisionGUID="1b207276-a998-48b6-a3a6-9947f0db21eb" CreationDate="2011-05-03T04:26:40.947" UserId="5965" Text="I agree with Rex Kerr generally. You should use extreme caution with it, but if it is cooked thoroughly, it should be fine in that time frame and at that temperature. I would avoid eating it without cooking it. " />
  <row Id="30515" PostHistoryTypeId="25" PostId="14428" RevisionGUID="f5df22b3-9f28-433a-a29d-cde851ed641a" CreationDate="2011-05-03T08:49:10.807" Comment="http://twitter.com/#!/StackCooking/status/65337090543587328" />
  <row Id="30516" PostHistoryTypeId="5" PostId="14027" RevisionGUID="1daf8205-213c-47e6-a034-7c7b3d1dd97c" CreationDate="2011-05-03T13:00:32.173" UserId="4580" Comment="Followed hobodave's advice: synopsis of the linked text in case the linked site should go down." Text="Yes, there are multiple substitutes.&#xD;&#xA;I can't explain it myself any better than [here][1], but I have tried to summarize it:&#xD;&#xA;&#xD;&#xA;The best substitute for egg in a dish depends on the dish itself (because the function of the egg isn't the same in every dish). As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute. Also consider how the substitute will affect the overall taste of the finished dish.&#xD;&#xA;&#xD;&#xA;Possible substitutes:&#xD;&#xA;&#xD;&#xA; - **Bananas and/or apple sauce** (not flavourless, baked goods such as muffins, pancakes or yeast-free quick breads, especially banana bread; if you want something fluffy, make sure to add a bit of baking powder)&#xD;&#xA; - **(Silken) Tofu** (flavourless, best* substitute for quiche, fritatta or egg salad, can work in 'heavy baked goods' such as brownies or pancakes, doesn't work well in fluffy dishes; add bit of mustard, turmeric or nutritional yeast if you want the same colour as you would have used real eggs; I advice you to search for recipes that use tofu in stead of egg in the first place, as other recipe adaptations can be required)&#xD;&#xA; - **Ener-G egg replacer** (flavourless, works best* in baked goods, it can also act as a binder; if you chose to use a different brand, be careful to read the ingredient list, as some may contain egg white)&#xD;&#xA;&#xD;&#xA;Less common substitutes (though I'm not sure if/how they work):&#xD;&#xA;&#xD;&#xA; - Flax seeds&#xD;&#xA; - Soda&#xD;&#xA; - Bread crumbs or oats (for savory dishes)&#xD;&#xA;&#xD;&#xA;  [1]: http://vegetarian.about.com/od/vegetarianvegan101/f/eggsubstitute.htm&#xD;&#xA;*) In the opinion of the site, I have no experience with it." />
  <row Id="30517" PostHistoryTypeId="25" PostId="14405" RevisionGUID="e26cfb9f-5b48-4904-a268-09b8df83c122" CreationDate="2011-05-03T14:49:11.460" Comment="http://twitter.com/#!/StackCooking/status/65427688478883840" />
  <row Id="30518" PostHistoryTypeId="2" PostId="14498" RevisionGUID="f6b63bf4-4e7e-43c7-bc6e-8dfd4e2b382b" CreationDate="2011-05-03T15:41:12.437" UserId="5108" Text="Actually there are plenty of delicious cake recipes that don't require eggs or egg replacers... check out &quot;Vegan Cupcakes Take Over the World&quot; for amazing Egg and Dairy free recipes that my non vegan friends love!" />
  <row Id="30519" PostHistoryTypeId="5" PostId="14482" RevisionGUID="71b9f9c3-cac5-4b54-ae28-711ea66a0ed0" CreationDate="2011-05-03T16:16:53.467" UserId="5938" Comment="deleted 1 characters in body" Text="I have never tried banana bread in a square pan. I have used loaf pans and it always cooks evenly that way. The center is of course still the last to cook but when it's done the entire loaf is evenly baked and moist.&#xD;&#xA;&#xD;&#xA;But the pan might not be your problem.  Although Pyrex cooking times are generally shorter, 30 minutes seems too short.  I would bet your oven is running hot.  Oven dials are usually not very accurate and it might not be a bad idea to invest in an inexpensive oven thermometer, or just try a lower temp and 40 to 45 minutes to see if that gives you a more evenly baked result.&#xD;&#xA;&#xD;&#xA;In a regular loaf pan I remember getting a perfect result at more like the 50 minute mark, rather than a full hour as that recipe suggests." />
  <row Id="30520" PostHistoryTypeId="2" PostId="14499" RevisionGUID="3a1151ed-510b-478c-b094-82f46bc6cbe0" CreationDate="2011-05-03T17:59:12.247" UserId="1259" Text="After much experimentation with reverse spherification this weekend, I completely failed to get an acceptable product. Caviar didn't form properly. In particular, when dropped from an eye dropper, the drops would not penetrate the bath and so did not form proper spheres. The height I dropped from made no difference on the effect. I also had issues with my spheres glomming together in to a single mass if they touched. &#xD;&#xA;&#xD;&#xA;I used a 0.5% sodium alginate bath with room temperature Dasani bottled water (which makes no mention of any sort of calcium on the label). &#xD;&#xA;I did a 2.5% Calcium Lactate Gluconate in to Peach Looza.&#xD;&#xA;I also tried a 0.5% Calcium Chloride solution with the Peach Looza.&#xD;&#xA;I tried thickening the peach juice with 0.5% Xanthan gum, but that didn't seem to make a difference. &#xD;&#xA;&#xD;&#xA;The gelling process was working, and was fine if I placed the peach in the bath slowly, but I found it impossible to make small caviar with an eye dropper as the peach just sat at the surface. Once they did eventually sink, if there were multiple spheres, they would form a single mass as soon as they touched. &#xD;&#xA;&#xD;&#xA;Any suggestions to fix these issues? I wanted to make a large amount and then hold for service, but I was unable to make any at all, really. " />
  <row Id="30521" PostHistoryTypeId="1" PostId="14499" RevisionGUID="3a1151ed-510b-478c-b094-82f46bc6cbe0" CreationDate="2011-05-03T17:59:12.247" UserId="1259" Text="Why did my reverse spherification method fail to produce proper spheres?" />
  <row Id="30522" PostHistoryTypeId="3" PostId="14499" RevisionGUID="3a1151ed-510b-478c-b094-82f46bc6cbe0" CreationDate="2011-05-03T17:59:12.247" UserId="1259" Text="&lt;molecular-gastronomy&gt;&lt;spherification&gt;" />
  <row Id="30523" PostHistoryTypeId="25" PostId="14499" RevisionGUID="e3a147a3-79da-4de8-822d-10440009334a" CreationDate="2011-05-03T20:49:11.840" Comment="http://twitter.com/#!/StackCooking/status/65518289257897985" />
  <row Id="30524" PostHistoryTypeId="5" PostId="14490" RevisionGUID="f1b40f57-c0a5-4762-8138-38f5a747027a" CreationDate="2011-05-03T21:27:24.393" UserDisplayName="daniel" Comment="edited to toe the party line promulgated by someone who knows SFA about food safety" Text="Apparently Rex Kerr says it's perfectly okay to eat, in flagrant disregard for even the most basic of food safety protocols. So obviously I know nothing and he knows everything and I should just shut up.&#xD;&#xA;&#xD;&#xA;Obviously being a professionally trained chef means I know nothing about food safety. Silly me! Whatever was I *thinking*?" />
  <row Id="30525" PostHistoryTypeId="2" PostId="14500" RevisionGUID="983865c1-5840-4bcb-a0b6-853544e5b883" CreationDate="2011-05-03T22:16:33.333" UserId="5869" Text="I always wondered what is the reason for not having cheese made by other milks either than cow, goat or sheep. Are they not suitable for humans? Do they taste bad? Is it even possible to make dairy products with them?" />
  <row Id="30526" PostHistoryTypeId="1" PostId="14500" RevisionGUID="983865c1-5840-4bcb-a0b6-853544e5b883" CreationDate="2011-05-03T22:16:33.333" UserId="5869" Text="Why we have cow cheese and not, say, pig cheese?" />
  <row Id="30527" PostHistoryTypeId="3" PostId="14500" RevisionGUID="983865c1-5840-4bcb-a0b6-853544e5b883" CreationDate="2011-05-03T22:16:33.333" UserId="5869" Text="&lt;cheese-making&gt;" />
  <row Id="30528" PostHistoryTypeId="2" PostId="14501" RevisionGUID="d1d24e2f-f4fb-411c-9e64-29058a7573eb" CreationDate="2011-05-03T22:28:05.450" UserDisplayName="daniel" Text="It's possible, but the reason why we drink cow/goat/sheep milk is because of how much easier it is to get at it. Pigs don't store their milk in udders, making each milking of them a very low-yield process." />
  <row Id="30529" PostHistoryTypeId="25" PostId="14500" RevisionGUID="d373551a-cf1c-40c9-93ae-fdbfe760fb4e" CreationDate="2011-05-03T23:49:12.270" Comment="http://twitter.com/#!/StackCooking/status/65563587208421376" />
  <row Id="30530" PostHistoryTypeId="2" PostId="14502" RevisionGUID="5bad5742-fb17-4fb1-a375-8bcacd72cbc7" CreationDate="2011-05-04T00:38:43.270" UserId="5974" Text="I made chicken and dumplings today and after 20 minutes I checked my dumplings and they were done but disgustingly soft. I let them cook for 10 more minutes and still soft (but I do think they were &quot;done&quot;). After another 25 mintues they were still incredibly soft. What did I do wrong?&#xD;&#xA;&#xD;&#xA;To make the dumplings I did the following&#xD;&#xA;&#xD;&#xA;1 1/4 cup flour&#xD;&#xA;2 teaspoons baking powder&#xD;&#xA;2 medium eggs&#xD;&#xA;1/3 cup of almond milk&#xD;&#xA;salt&#xD;&#xA;&#xD;&#xA;mixed the dry ingredients, mixed wet ingredients, combined the wet into the dry and make a light dough (no kneading), and dropped the dough in the simmering broth (which was delicious :))" />
  <row Id="30531" PostHistoryTypeId="1" PostId="14502" RevisionGUID="5bad5742-fb17-4fb1-a375-8bcacd72cbc7" CreationDate="2011-05-04T00:38:43.270" UserId="5974" Text="Dumplings - What happened?" />
  <row Id="30532" PostHistoryTypeId="3" PostId="14502" RevisionGUID="5bad5742-fb17-4fb1-a375-8bcacd72cbc7" CreationDate="2011-05-04T00:38:43.270" UserId="5974" Text="&lt;dumplings&gt;" />
  <row Id="30533" PostHistoryTypeId="2" PostId="14503" RevisionGUID="e813c932-6e35-4bd9-9e02-d14b1473528c" CreationDate="2011-05-04T01:08:52.670" UserId="5736" Text="As daniel suggests, cost of production is the main issue.&#xD;&#xA;&#xD;&#xA;But it is possible. In fact, recently in the UK a restaurant served human breast milk ice cream [[Source][1]] and I don't see any reason why we couldn't have cheeses made from human milk.&#xD;&#xA;&#xD;&#xA;There are even cheeses* that are made without any milk for vegans [[Source][2]], and it sounds *absolutely delicious*&#xD;&#xA;&#xD;&#xA;&gt; Vegan cheeses are made from ingredients such as soya protein and vegetable oil&#xD;&#xA;&#xD;&#xA;*Not *real* cheese, keep it well away from my pizza&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbc.co.uk/news/uk-england-london-12569011 &quot;Source&quot;&#xD;&#xA;  [2]: http://www.vegansociety.com/lifestyle/food/recipes/vegan-cheese/" />
  <row Id="30534" PostHistoryTypeId="2" PostId="14504" RevisionGUID="5ee8c314-2937-4c4d-8aa5-180c39bfa093" CreationDate="2011-05-04T01:10:37.147" UserId="5976" Text="I am laying out my sushi rice by forming it into a ball with my hands and spreading it on the nori. I watched some video tutorials on this, and it seems like the rice is not sticking to the chef's hands. How do you not get the rice to stick to your hands?" />
  <row Id="30535" PostHistoryTypeId="1" PostId="14504" RevisionGUID="5ee8c314-2937-4c4d-8aa5-180c39bfa093" CreationDate="2011-05-04T01:10:37.147" UserId="5976" Text="how do you get sushi rice to not stick to your hands?" />
  <row Id="30536" PostHistoryTypeId="3" PostId="14504" RevisionGUID="5ee8c314-2937-4c4d-8aa5-180c39bfa093" CreationDate="2011-05-04T01:10:37.147" UserId="5976" Text="&lt;rice&gt;&lt;sushi&gt;" />
  <row Id="30537" PostHistoryTypeId="2" PostId="14505" RevisionGUID="1938ff48-065d-427c-a365-c1ee23b5a076" CreationDate="2011-05-04T01:17:46.150" UserDisplayName="daniel" Text="Moisten your hands with a damp towel. This helps the rice not stick. (Look at any sushi bar; the chef will be frequently moistening their hands on such a towel)." />
  <row Id="30538" PostHistoryTypeId="25" PostId="14504" RevisionGUID="bc34b9c9-2889-4bec-81b1-6145a77fd091" CreationDate="2011-05-04T02:49:13.153" Comment="http://twitter.com/#!/StackCooking/status/65608890213081089" />
  <row Id="30539" PostHistoryTypeId="2" PostId="14506" RevisionGUID="f7372994-2923-41de-b00e-ba383f48311b" CreationDate="2011-05-04T04:31:43.403" UserId="611" Text="Keep your hands wet. I usually use a small bowl of water next to my prep area, and dip my fingers in whenever things get sticky.&#xD;&#xA;" />
  <row Id="30540" PostHistoryTypeId="2" PostId="14507" RevisionGUID="c6a6f024-f044-4159-9e98-64e273c666b5" CreationDate="2011-05-04T04:43:42.010" UserId="611" Text="There are several main reasons, historically:&#xD;&#xA;&#xD;&#xA; 1. Cows, sheep and goats have udders, and can be milked by hand into a bucket. Pigs (or cats, or humans for that matter) have nipples, where you need to suck the milk out. Consider that most of the cheese in the world was invented before machinery was able to create a vacuum, this means that the only option would have been to suck milk from the pig and spit it into the bucket.&#xD;&#xA; 2. For making cheese, the fat/protein ratio in the milk is important. It changes, obviously, from species to species, which is why there aren't many hard yellow cheeses made of goat's milk.&#xD;&#xA; 3. Remember that it is only people of European descent that really eat dairy as adults. Other people usually can't digest milk after childhood, which is why you don't get Chinese cheese dishes for example. Since cows, sheep and goats are what you find in Europe, that's what cheese is made of. I suspect you could probably get milk from a yak, but no-one makes cheese of it.&#xD;&#xA;&#xD;&#xA;Lastly, I have actually had camel's milk ice-cream, which goes to show that it's just a cultural thing mostly." />
  <row Id="30541" PostHistoryTypeId="2" PostId="14508" RevisionGUID="c02628a8-5158-4218-802c-baffe65ed2d4" CreationDate="2011-05-04T04:49:55.300" UserId="5978" Text="When you use vinegar for the rice, rub some on your palms and fingers diluted with water. But be sure to flick it off, or your hands themselves will get sticky.&#xD;&#xA;&#xD;&#xA;Damp towels work too.&#xD;&#xA;&#xD;&#xA;(I joined cooking.SE just to answer this question -- I can hardly cook an egg, actually. Hah.)" />
  <row Id="30542" PostHistoryTypeId="2" PostId="14509" RevisionGUID="6057f1e3-e312-4157-be30-cb694628c131" CreationDate="2011-05-04T05:34:13.110" UserId="5979" Text="When cooking for for a crispy exterior you want to cook fast and hot. Most dumpling recipes I have seen call for similar ingredients and just about all of them say to boil for about 15 minutes in a broth or soup. &#xD;&#xA;If you are already doing this try mixing up the different ratio of ingredients.&#xD;&#xA;Cooking it longer will __not__ make it harder with this cooking method." />
  <row Id="30543" PostHistoryTypeId="25" PostId="14502" RevisionGUID="201618a9-e173-46ed-9e68-792b69a3f5c8" CreationDate="2011-05-04T05:49:13.727" Comment="http://twitter.com/#!/StackCooking/status/65654192425025536" />
  <row Id="30544" PostHistoryTypeId="2" PostId="14510" RevisionGUID="ba1c1b5a-9fd0-4861-ae0f-6fdf4159998c" CreationDate="2011-05-04T08:31:48.873" UserId="5984" Text="If the ham picked up anything like botulinus then the toxic waste products are not destroyed by re-cooking... so the ham would remain toxic.&#xD;&#xA;&#xD;&#xA;So the safe advice would be to throw it away.&#xD;&#xA;&#xD;&#xA;And from a self-preservation point, I can't possibly advise anything else. &#xD;&#xA;&#xD;&#xA;However, ham is full of preservatives (that's why it's ham not pork!) and it's probably safe to eat as is... but it's YOUR risk and your should NOT feed it to anyone else without them accepting that they are doing something risky and (nowadays) unusual. Playing russian roulette with your health is YOUR call, playing it with your children's health (or yoru spouse's health) is emphatically NOT your call." />
  <row Id="30545" PostHistoryTypeId="25" PostId="14219" RevisionGUID="704b588c-a471-4cfb-8ad4-ae66203f4558" CreationDate="2011-05-04T08:49:13.537" Comment="http://twitter.com/#!/StackCooking/status/65699489343741952" />
  <row Id="30546" PostHistoryTypeId="2" PostId="14511" RevisionGUID="bfc2d101-c977-4356-ad62-52601fea5898" CreationDate="2011-05-04T09:19:31.843" UserId="-1" Text="" />
  <row Id="30547" PostHistoryTypeId="2" PostId="14512" RevisionGUID="9e2f0435-19d7-4fae-9bba-eb1a8a524ed6" CreationDate="2011-05-04T09:19:31.843" UserId="-1" Text="" />
  <row Id="30548" PostHistoryTypeId="5" PostId="14461" RevisionGUID="1362a0a2-ed3d-46f1-85fb-e741c3ad590e" CreationDate="2011-05-04T09:34:56.930" UserId="4012" Comment="Added quote from the article the answer links to." Text="One thing I haven't seen mentioned is why you should **absolutely avoid using *extra virgin* olive oil**.  Not for any of the reasons mentioned so far, but because it will become very bitter due to it's unique chemical properties.  I discovered it the hard way and [this article][1] explains why.  I cringe every time I see someone like Jamie Oliver or another famous cook put EVOO in the blender.  &#xD;&#xA;&#xD;&#xA;Note that you can get away with using plain (non-virgin) olive oil, but I agree with  @JasonTrue that the more neutral oils better match my expectations of home made mayo flavor.&#xD;&#xA;&#xD;&#xA;Extract from [the article][1]:&#xD;&#xA;&#xD;&#xA;&gt; According to Cook’s Illustrated, extra-virgin olive oil is the only kind of oil susceptible to becoming bitter. Even pure olive oil can handle blending better than the extra-virgin kind. The reason is because extra-virgin olive oil contains a high percentage of molecular compounds called polyphenols (thought to be cancer-fighters), which are normally coated in fatty acids. Under standard conditions, the fatty acids in the oil prevent polyphenols from dispersing in an aqueous environment. This is because oil and water do not mix.&#xD;&#xA;&#xD;&#xA;&gt; When these fat molecules are broken into droplets in an emulsion, however, the polyphenols are distributed into the solution and their bitter taste can become apparent. When the emulsion is only lightly blended, the bitterness is not perceptible. But a blender or food processor breaks the droplets down into smaller sizes, increasing polyphenol dispersal. These suspended polyphenols can ruin an otherwise delicious recipe.&#xD;&#xA;&#xD;&#xA;&gt; The easiest way to avoid this problem is to use either pure olive oil or a different kind of oil altogether, such as canola or safflower oil. Alternatively, if you would like to keep the rich taste of extra-virgin olive oil you can hand whisk your emulsion rather than using a blender. Just be careful not to over work the mixture. You can also start your recipe by blending a small amount of stable oil (e.g. canola), then hand whisking your extra-virgin olive oil in at the end.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://summertomato.com/the-bitter-truth-about-olive-oil/" />
  <row Id="30549" PostHistoryTypeId="24" PostId="14461" RevisionGUID="1362a0a2-ed3d-46f1-85fb-e741c3ad590e" CreationDate="2011-05-04T09:34:56.930" Comment="Proposed by 4012 approved by 5938 edit id of 147" />
  <row Id="30550" PostHistoryTypeId="5" PostId="14461" RevisionGUID="ef676eb2-c242-48b0-bc9e-292bf2852da4" CreationDate="2011-05-04T09:37:02.560" UserId="5938" Comment="Gave specific wording to the link instead of using &quot;this article&quot;." Text="One thing I haven't seen mentioned is why you should **absolutely avoid using *extra virgin* olive oil**.  Not for any of the reasons mentioned so far, but because it will become very bitter due to it's unique chemical properties.  I discovered it the hard way and [The Bitter Truth About Olive Oil][1] explains why.  I cringe every time I see someone like Jamie Oliver or another famous cook put EVOO in the blender.  &#xD;&#xA;&#xD;&#xA;Note that you can get away with using plain (non-virgin) olive oil, but I agree with  @JasonTrue that the more neutral oils better match my expectations of home made mayo flavor.&#xD;&#xA;&#xD;&#xA;Extract from [the article][1]:&#xD;&#xA;&#xD;&#xA;&gt; According to Cook’s Illustrated, extra-virgin olive oil is the only kind of oil susceptible to becoming bitter. Even pure olive oil can handle blending better than the extra-virgin kind. The reason is because extra-virgin olive oil contains a high percentage of molecular compounds called polyphenols (thought to be cancer-fighters), which are normally coated in fatty acids. Under standard conditions, the fatty acids in the oil prevent polyphenols from dispersing in an aqueous environment. This is because oil and water do not mix.&#xD;&#xA;&#xD;&#xA;&gt; When these fat molecules are broken into droplets in an emulsion, however, the polyphenols are distributed into the solution and their bitter taste can become apparent. When the emulsion is only lightly blended, the bitterness is not perceptible. But a blender or food processor breaks the droplets down into smaller sizes, increasing polyphenol dispersal. These suspended polyphenols can ruin an otherwise delicious recipe.&#xD;&#xA;&#xD;&#xA;&gt; The easiest way to avoid this problem is to use either pure olive oil or a different kind of oil altogether, such as canola or safflower oil. Alternatively, if you would like to keep the rich taste of extra-virgin olive oil you can hand whisk your emulsion rather than using a blender. Just be careful not to over work the mixture. You can also start your recipe by blending a small amount of stable oil (e.g. canola), then hand whisking your extra-virgin olive oil in at the end.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://summertomato.com/the-bitter-truth-about-olive-oil/" />
  <row Id="30551" PostHistoryTypeId="2" PostId="14513" RevisionGUID="16a9247c-6457-45b8-87f3-53eb9d35468e" CreationDate="2011-05-04T09:59:17.347" UserId="5984" Text="There's a reason why a cream 'charger' uses nitrous oxide... it's the same reason nitrous oxide is good as an anaesthetic. This gas dissolves very well at the fat/water interface (cream is minute droplets of fat in milk)... unlike CO2 or butane or any other cheap propellant gasses.&#xD;&#xA;&#xD;&#xA;So don't try to use a CO2 cannister in your cream charger, it won't work!" />
  <row Id="30552" PostHistoryTypeId="25" PostId="14144" RevisionGUID="b66af771-eedb-4691-9eec-0bf0d5298a6e" CreationDate="2011-05-04T11:49:13.920" Comment="http://twitter.com/#!/StackCooking/status/65744789961838592" />
  <row Id="30553" PostHistoryTypeId="5" PostId="14511" RevisionGUID="46c05cd7-06be-4ba3-b1f7-82d7d5a77f12" CreationDate="2011-05-04T16:01:56.450" UserId="5986" Comment="added 543 characters in body" Text="&gt; It is also the use of such studied&#xD;&#xA;&gt; processes in many professional&#xD;&#xA;&gt; kitchens and labs.&#xD;&#xA;&gt; &#xD;&#xA;&gt; Molecular gastronomy seeks to&#xD;&#xA;&gt; investigate and explain the chemical&#xD;&#xA;&gt; reasons behind the transformation of&#xD;&#xA;&gt; ingredients, as well as the social,&#xD;&#xA;&gt; artistic and technical components of&#xD;&#xA;&gt; culinary and gastronomic phenomena in&#xD;&#xA;&gt; general.&#xD;&#xA;&gt; &#xD;&#xA;&gt; _Molecular gastronomy_ also refers to a modern style of cooking, which takes&#xD;&#xA;&gt; advantage of innovations from the&#xD;&#xA;&gt; scientific discipline.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Molecular_gastronomy&#xD;&#xA;" />
  <row Id="30554" PostHistoryTypeId="24" PostId="14511" RevisionGUID="46c05cd7-06be-4ba3-b1f7-82d7d5a77f12" CreationDate="2011-05-04T16:01:56.450" Comment="Proposed by 5986 approved by 60 edit id of 148" />
  <row Id="30555" PostHistoryTypeId="8" PostId="14490" RevisionGUID="2d9ce3e2-82a2-424c-bd3a-593800d95b26" CreationDate="2011-05-04T16:04:12.613" UserId="60" Comment="Rollback to [b7985243-2be3-4a39-a0f1-314247e06141]" Text="No. It is garbage. There is a chance that it might be okay, but given the nasty bacteria that could be there, and the less than stellar track record of US food producers in recent years, it is simply not worth the risk.&#xD;&#xA;&#xD;&#xA;@mfg, no difference.&#xD;&#xA;&#xD;&#xA;**Throw it out.**" />
  <row Id="30556" PostHistoryTypeId="2" PostId="14514" RevisionGUID="44cf180f-e015-4fa5-8300-ee14a1e76a45" CreationDate="2011-05-04T16:33:13.230" UserId="3348" Text="Sounds to me like your dumpling &quot;dough&quot; did not set up--@cdbitesky is right that continuing to cook them won't help them set up.&#xD;&#xA;&#xD;&#xA;Is the almond milk a substitution for cow's milk? My first thought would be that almond milk might not work right--it definitely doesn't have the same properties as regular milk, and that could be crucial in this case.&#xD;&#xA;&#xD;&#xA;It could also be that your doughballs cooled your broth enough that the outer surface of the doughball couldn't get &quot;set&quot; fast enough and the flour began to mix with the broth. If that was the issue, I'd think hotter broth, a larger volume of hot broth, or smaller/fewer dumplings at once would help.&#xD;&#xA;&#xD;&#xA;Finally, it's possible that your dough was just too wet, so the broth mixed in easier." />
  <row Id="30557" PostHistoryTypeId="5" PostId="14491" RevisionGUID="ded181ce-c6fa-425b-85b4-ffcda9da041b" CreationDate="2011-05-04T17:52:24.610" UserId="5861" Comment="added 1661 characters in body" Text="It's probably even safe to eat _without_ cooking again; the refrigerator is likely only about 10 degrees colder, and that generally translates to accelerating rates of spoilage (mostly growth of pathogens) by a factor of 3-5 or so.  For example. at 10C (50F), E. coli only manages to divide once every 8 hours or so (see Ratkowsky et al., &quot;Relationship Between Temperature and Growth Rate of Bacterial Cultures&quot;, J. Bacteriology, vol 169, p. 1 (1982) for a not-very-clear example of growth curves--I've seen these curves online, but unfortunately I tried and failed to find an easily accessible one this time).&#xD;&#xA;&#xD;&#xA;It's almost certainly safe to eat with cooking (fully, to at least ~160 at the center), which would kill anything that managed to grow on the ham.  The only thing to worry about with well-cooked food is whether bacteria or fungi have managed to produce so many toxic chemicals that the food will make you ill--and in this case, it's been too cold.  (At those temperatures, not only is growth slow, but most anything is slow, including production of anything toxic.)&#xD;&#xA;&#xD;&#xA;So I'd say--cook away, enjoy, and don't worry about it.&#xD;&#xA;&#xD;&#xA;P.S. I have in practice eaten ham left out at warmer temperatures for longer.&#xD;&#xA;&#xD;&#xA;-------------&#xD;&#xA;&#xD;&#xA;Edit: In response to a comment about bacterial toxin production, I want to reiterate that colder temperatures slow down metabolism of just about everything, including toxin production.  This is because, at a basic physical level, reaction rates are governed by the [Arrhenius equation][1] which translates, for simple reactions, to a doubling of reaction rates for ~10C increase in temperature.  Of course, organisms like bacteria have more complex interactions, but this still gives an order of magnitude estimate.  Furthermore, research has been done on production of bacterial toxins.  For example, Skinner &amp; Larkin (J. Food Protection vol 61 p. 1154 (1998)) wrote a paper called &quot;Conservative Prediction of Time to _Clostridium botulinum_ Toxin Formation for Use with Time-Temperature Indicators To Ensure the Safety of Foods&quot;, which gives, for food _innoculated_ with the bacteria, a time-to-detection-of-toxin of 2-3 days at 10C.  In fact, they did the research because food storage at open-face refigerators in stores often allows products to get up to as high as 10C (at least as of 1998).&#xD;&#xA;&#xD;&#xA;Similarly, in Bonventre and Kempe (&quot;[Physiology of Toxin Production by Clostridium botulinum Types A and B, III][2]&quot;), their 10-18C toxin line is flat for 24 hours at the baseline level before creeping up by a factor of 3 or so between 24 and 48 hours (figure 4).&#xD;&#xA;&#xD;&#xA;These are just examples, but you find the same general trends everywhere because of the fundamental physical relationship between reaction rates and temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Arrhenius_equation&#xD;&#xA;  [2]: http://aem.asm.org/cgi/reprint/7/6/374.pdf" />
  <row Id="30558" PostHistoryTypeId="2" PostId="14515" RevisionGUID="4581886e-31c3-4f9c-8a9e-fc71cb49c316" CreationDate="2011-05-04T18:10:01.820" UserId="218" Text="This is a *ham* right? Not a bone-in cooked pork butt, but an actual *cured* ham?&#xD;&#xA;&#xD;&#xA;This falls into the category I like to call &quot;Things I personally would eat, but wouldn't feed to anyone else.&quot; Chances are it's fine. 80 years ago they'd have thought nothing of it, but in our modern bacteria-obsessed culture, a few hours sitting on the counter is **certain death**. It was cooked, it was cured, it's probably okay. &#xD;&#xA;&#xD;&#xA;On the chance that it's not, I wouldn't feed it to anyone else. And if you're going to eat it, I'd eat it quick. It certainly doesn't have much shelf-life left." />
  <row Id="30559" PostHistoryTypeId="2" PostId="14516" RevisionGUID="7cea508d-1248-404b-982b-8b826b776d54" CreationDate="2011-05-04T18:28:11.880" UserId="5993" Text="Every day I buy a large iced coffee from Dunkin Donuts.  I believe that is about 24 ounces.  &#xD;&#xA;&#xD;&#xA;Is there a pod coffee maker that can brew that much iced coffee with only one pod?   " />
  <row Id="30560" PostHistoryTypeId="1" PostId="14516" RevisionGUID="7cea508d-1248-404b-982b-8b826b776d54" CreationDate="2011-05-04T18:28:11.880" UserId="5993" Text="Pod Coffee Maker That Can Brew Iced Coffee" />
  <row Id="30561" PostHistoryTypeId="3" PostId="14516" RevisionGUID="7cea508d-1248-404b-982b-8b826b776d54" CreationDate="2011-05-04T18:28:11.880" UserId="5993" Text="&lt;coffee&gt;" />
  <row Id="30562" PostHistoryTypeId="6" PostId="376" RevisionGUID="7a29fb66-8eae-4496-a006-353a1458fb2f" CreationDate="2011-05-04T18:41:25.957" UserId="226" Comment="Added the food-safety tag." Text="&lt;food-safety&gt;&lt;rice&gt;&lt;refrigerator&gt;" />
  <row Id="30563" PostHistoryTypeId="24" PostId="376" RevisionGUID="7a29fb66-8eae-4496-a006-353a1458fb2f" CreationDate="2011-05-04T18:41:25.957" Comment="Proposed by 226 approved by 60 edit id of 150" />
  <row Id="30564" PostHistoryTypeId="5" PostId="14515" RevisionGUID="a561122b-5937-44df-983e-ff2b8c4ecd5d" CreationDate="2011-05-04T18:58:14.630" UserId="218" Comment="added 1339 characters in body" Text="This is a *ham* right? Not a bone-in cooked pork butt, but an actual *cured* ham?&#xD;&#xA;&#xD;&#xA;This falls into the category I like to call &quot;Things I personally would eat, but wouldn't feed to anyone else.&quot; Chances are it's fine. 80 years ago they'd have thought nothing of it, but in our modern bacteria-obsessed culture, a few hours sitting on the counter is **certain death**. It was cooked, it was cured, it's probably okay. Hell, I've eaten cheesecake that's sat out the same amount of time, and the food nazis'll have you putting those in the fridge before they're even cool (which I know the professionals don't do, since that makes them crack like the grand canyon.)&#xD;&#xA;&#xD;&#xA;On the chance that it's not okay, I wouldn't feed it to anyone else. And if you're going to eat it, I'd eat it quick. It certainly doesn't have as much shelf-life left.&#xD;&#xA;&#xD;&#xA;Edit: My usual harp is on cooking temperatures (the recommended ones are all too high for me), but bacterial growth is another sore point. People will tell you a side of beef stored at 36F for a week must be used, frozen, or thrown away, and they'll tell you that, if you dare to cook it, it must be cooked well-done. But a high-end steakhouse will store it for three to four *weeks* at the same temperature, and sell you the finest steak you've ever eaten (cooked medium-rare) for 30 bucks a pound. &#xD;&#xA;&#xD;&#xA;Sure, you can get unlucky and a random wrong bacteria can land on your food, multiply, and cause trouble. That's why they make the rule, so you're going to be safe 99.9% of the time. Like eggs. Raw eggs are killers, right? It's &lt;a href=&quot;http://books.google.com/books?id=8O178cnh51IC&amp;lpg=PA97&amp;ots=pB3CFzDXWH&amp;dq=salmonella%20in%20eggs&amp;pg=PA99#v=onepage&amp;q&amp;f=false&quot;&gt;estimated that 1 in 14000 eggs has salmonella contamination&lt;/a&gt;, but that means 99.99997% of the time, you're fine to eat them raw. Don't take foolish risks, but don't let paranoia ruin your enjoyment of food either." />
  <row Id="30565" PostHistoryTypeId="6" PostId="14516" RevisionGUID="09f10e14-e07e-482e-b726-f11127711403" CreationDate="2011-05-04T20:40:17.670" UserId="15" Comment="retagged" Text="&lt;equipment&gt;&lt;coffee&gt;" />
  <row Id="30566" PostHistoryTypeId="25" PostId="14516" RevisionGUID="bed56f66-f53a-42bf-bf1c-81c5c1cfa8b0" CreationDate="2011-05-04T20:49:13.960" Comment="http://twitter.com/#!/StackCooking/status/65880685503713280" />
  <row Id="30567" PostHistoryTypeId="2" PostId="14517" RevisionGUID="c615e9ee-0969-4b73-80cb-4d1fb2cab84f" CreationDate="2011-05-05T00:52:44.950" UserId="1685" Text="In my experiment, blue potatoes were substitutable for Yukon Golds.  However:&#xD;&#xA;&#xD;&#xA; * Blue potatoes are smaller than Yukon Golds.  Therefore, cooking time should be lessened by a between half to a third, particularly when parboiling.&#xD;&#xA;&#xD;&#xA; * Rather than having the subtle creamy flavor of Yukons, Blue potatoes have a distinctly nutty flavor.  This flavor may drown out more subtle flavors that are common to recipes calling for Yukon Golds.  " />
  <row Id="30568" PostHistoryTypeId="10" PostId="376" RevisionGUID="988128ef-5489-4228-94e2-7d14c8e31096" CreationDate="2011-05-05T02:24:17.480" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30569" PostHistoryTypeId="25" PostId="13953" RevisionGUID="9dc4d6f2-b7f8-4ea5-b32c-5f1bc46ff41e" CreationDate="2011-05-05T02:49:14.110" Comment="http://twitter.com/#!/StackCooking/status/65971282507857920" />
  <row Id="30570" PostHistoryTypeId="2" PostId="14518" RevisionGUID="0d8eec4b-ed84-42e9-86a0-2be1e1449108" CreationDate="2011-05-05T03:07:53.297" UserId="5930" Text="[Seafood Watch][1] persuaded me that I ought to experiment with fresh water prawns in my cooking.&#xD;&#xA;&#xD;&#xA;Problem: I'm in central Texas, and I can't find any.  The local fish markets and grocers offer no leads, and I've failed to find any good options for having them shipped on line.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.aquaculturehub.org/profiles/blogs/monterey-bay-aquariums-seafood" />
  <row Id="30571" PostHistoryTypeId="1" PostId="14518" RevisionGUID="0d8eec4b-ed84-42e9-86a0-2be1e1449108" CreationDate="2011-05-05T03:07:53.297" UserId="5930" Text="Where can I buy fresh water prawns?" />
  <row Id="30572" PostHistoryTypeId="3" PostId="14518" RevisionGUID="0d8eec4b-ed84-42e9-86a0-2be1e1449108" CreationDate="2011-05-05T03:07:53.297" UserId="5930" Text="&lt;shellfish&gt;" />
  <row Id="30573" PostHistoryTypeId="2" PostId="14519" RevisionGUID="a23e628c-0b51-44f4-a526-b91c1c304107" CreationDate="2011-05-05T03:40:50.707" UserId="5962" Text="Remember that a lot of this seafood naming is odd sometimes. Prawn is often used to refer to what we used to call shrimp.&#xD;&#xA;&#xD;&#xA;In the UK I get these in brine from my local supermarket, marked &quot;krabben im lake&quot; or something similar ..." />
  <row Id="30574" PostHistoryTypeId="2" PostId="14520" RevisionGUID="0647eadb-ed1c-4b03-a8f3-570392370677" CreationDate="2011-05-05T04:09:30.480" UserId="1393" Text="Amazon has this other brand: http://amzn.to/k0mGOg - maybe worth a try at least for the ease of ordering." />
  <row Id="30575" PostHistoryTypeId="2" PostId="14521" RevisionGUID="15ba67fc-2f96-49b8-a4db-e2eef7ada4bf" CreationDate="2011-05-05T04:54:44.500" UserId="6000" Text="My grandmother always let her rice sit in water a couple of hours before she even cooks it. Since it is already measured out all she has to do is turn it on. We usually used the electric cooker for convenience but the stove works just the same. Most Koreans and Japanese let their rice soak in water even overnight. The rice comes out perfect, not soft not hard just the right amount of bite." />
  <row Id="30576" PostHistoryTypeId="2" PostId="14522" RevisionGUID="a5568ad8-0247-4f93-951b-8eaf9234ee4c" CreationDate="2011-05-05T05:10:12.747" UserId="6000" Text="It's really hard to find substitute because the way it is processed is different too. I'm not sure what the chilies are called but they are quite long and slender. The Korean ones are bright red and sweeter and the ones in western markets are pretty dark and bitter. " />
  <row Id="30578" PostHistoryTypeId="2" PostId="14524" RevisionGUID="c673ddb8-b96f-44e3-876e-b0c2adfbde5d" CreationDate="2011-05-05T05:24:03.650" UserId="6000" Text="I have tried the paper towel in colander and it works great. I left it overnight and had thick creamy yogurt for raita and chicken marinade." />
  <row Id="30580" PostHistoryTypeId="2" PostId="14525" RevisionGUID="533dfea5-b703-4b9d-86d2-7d4fb1726784" CreationDate="2011-05-05T06:34:59.693" UserId="6000" Text="I have seen these large wooden mortar and pestles in Thailand. They use it for all sorts of som tams (spicy salads). The most recognized and popular one being Thai papaya salad. Its made from unripened shredded papaya and is very delicious. It's not hard to make and you can google recipes easily." />
  <row Id="30581" PostHistoryTypeId="2" PostId="14526" RevisionGUID="8d150e2c-592a-43b0-b378-4a393fe6065a" CreationDate="2011-05-05T06:49:02.577" UserId="6000" Text="Mix your kimchi with some sugar, Korean red pepper paste(go chu chang) &amp; sesame oil to taste, then mix it into some buckwheat noodles. Its a saucy noodle salad Korean style.&#xD;&#xA;	&#xD;&#xA;&#xD;&#xA;Bibim&#xD;&#xA;Naeng-myun&#xD;&#xA;Spicy Buckwheat Noodles&#xD;&#xA;비빔냉면&#xD;&#xA;&#xD;&#xA;give it a try" />
  <row Id="30582" PostHistoryTypeId="16" PostId="14526" RevisionGUID="05e80567-ffd1-474c-a6c2-fffbb23e31b1" CreationDate="2011-05-05T06:49:02.577" UserId="6000" />
  <row Id="30583" PostHistoryTypeId="2" PostId="14527" RevisionGUID="9d91e7a7-7647-4167-b260-61409cab29ec" CreationDate="2011-05-05T06:54:08.670" UserId="6000" Text="chop up your left over raw fish into tiny pieces and mix well with finely sliced green spring onion, tiny bit of soy sauce and sesame oil. Top your rice with it and enjoy!" />
  <row Id="30584" PostHistoryTypeId="25" PostId="14518" RevisionGUID="49218691-dde9-41a0-a569-df778da0a04c" CreationDate="2011-05-05T08:49:14.520" Comment="http://twitter.com/#!/StackCooking/status/66061882133450752" />
  <row Id="30586" PostHistoryTypeId="25" PostId="13814" RevisionGUID="2b1c0564-8797-47e0-801c-1de53d4c8a92" CreationDate="2011-05-05T17:49:14.197" Comment="http://twitter.com/#!/StackCooking/status/66197776328949760" />
  <row Id="30587" PostHistoryTypeId="10" PostId="14516" RevisionGUID="ccfc665e-7eee-4013-a3c0-4b9c9743f18f" CreationDate="2011-05-05T18:26:11.370" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30588" PostHistoryTypeId="2" PostId="14528" RevisionGUID="701c3050-6e95-4d7c-87b2-afa4c9dcc312" CreationDate="2011-05-05T19:39:46.173" UserId="5938" Text="I consider kitchen tongs one of the most essential kitchen tools but due to a lot of moving around recently I no longer have a pair.  Rather than just picking up a cheap pair at the corner store I figured I would ask the experts and get something worth holding onto this time.  I'd like to know more about the following:&#xD;&#xA;&#xD;&#xA;- What material is best and why?  I'm familiar with metal tongs but would there be any advantages to other materials such as wood?&#xD;&#xA;&#xD;&#xA;- I have some non-stick pans.  If you recommend metal tongs, are there any available that have some kind of plastic on the tips or some other coating that would not damage the teflon? Cleaning would be a consideration. I don't want something that food is going to get stuck under.&#xD;&#xA;&#xD;&#xA;- What should I be looking for in a latching mechanism?  I've seen types that you can just tip upside down and close which makes closing them very quick, but have also experienced faulty ones that won't open right (usually when you really need them and have only one hand free!)&#xD;&#xA;&#xD;&#xA;- Is there an ideal length?  Obviously too long is going to be awkward and too short gets you too close to the heat, but what I'm wondering here is if I'm missing some advantages to having a certain length, for example, if shorter than X inches it's good for the stove top but dangerous for the oven.&#xD;&#xA;&#xD;&#xA;- Any comfort factors I should consider such as grips at the top or just go bare?" />
  <row Id="30589" PostHistoryTypeId="1" PostId="14528" RevisionGUID="701c3050-6e95-4d7c-87b2-afa4c9dcc312" CreationDate="2011-05-05T19:39:46.173" UserId="5938" Text="What factors should I consider when buying kitchen tongs?" />
  <row Id="30590" PostHistoryTypeId="3" PostId="14528" RevisionGUID="701c3050-6e95-4d7c-87b2-afa4c9dcc312" CreationDate="2011-05-05T19:39:46.173" UserId="5938" Text="&lt;equipment&gt;" />
  <row Id="30591" PostHistoryTypeId="2" PostId="14529" RevisionGUID="0f707ee8-335f-48cd-b011-b935f755935f" CreationDate="2011-05-05T21:09:25.663" UserId="5924" Text="I have recently bought, on a whim, a package of Cocoa Pasta (&quot;barilotti al cacao&quot;). Is it sweet? What sauce goes with it well? " />
  <row Id="30592" PostHistoryTypeId="1" PostId="14529" RevisionGUID="0f707ee8-335f-48cd-b011-b935f755935f" CreationDate="2011-05-05T21:09:25.663" UserId="5924" Text="What to do with Cocoa Pasta" />
  <row Id="30593" PostHistoryTypeId="3" PostId="14529" RevisionGUID="0f707ee8-335f-48cd-b011-b935f755935f" CreationDate="2011-05-05T21:09:25.663" UserId="5924" Text="&lt;pasta&gt;" />
  <row Id="30594" PostHistoryTypeId="2" PostId="14530" RevisionGUID="9f015c57-364a-4009-af93-11eba6154614" CreationDate="2011-05-05T21:15:25.893" UserId="5958" Text="As Sobachatina said, &quot;Best&quot; is subjective.&#xD;&#xA;&#xD;&#xA;There is a significant difference between baking in glass loaf pans (pyrex), standard metal loaf pans, and non-stick loaf pans. All three will require different time adjustments for the exact same item. You may also want to play around with the temperature a bit. When trying to find the right temperature for baking, I drop the oven temp by 25 degrees F, and add about 10 minutes to the cook time, then I check for doneness (if not done, pop it back in for another 10 minutes, check, etc.)&#xD;&#xA;&#xD;&#xA;Hope this helped." />
  <row Id="30595" PostHistoryTypeId="2" PostId="14531" RevisionGUID="cb4338f7-569e-4556-a2a7-03b000d7f775" CreationDate="2011-05-05T21:42:41.047" UserId="63" Text="Another explanation is diet.  Pigs eat pretty much anything, while cows are rather selective about the grass they eat.  The milk takes on a lot of the characteristics of the food the animal eats, so cheese made from a pig would probably be pretty bad." />
  <row Id="30596" PostHistoryTypeId="2" PostId="14532" RevisionGUID="01bbfbfa-ef08-46d4-943e-d98ff7892ea1" CreationDate="2011-05-05T22:11:40.743" UserId="3203" Text="**Get good metal**&#xD;&#xA;&#xD;&#xA;A decent pair of 23cm to 30cm stainless steel tongs should weigh around 125 to 150g, it it weighs less than this it is not going to be strong enough to be truly useful, and will probably bend and break in short order&#xD;&#xA;&#xD;&#xA;Longer tongs, say around 35 to 40cm are great if you operate a very hot grill frequently&#xD;&#xA;&#xD;&#xA;If it has a locking mechanism (recommended) it should only lock when the tongs are pointed up and squeezed close. It should unlock when pointed down and squeezed. This is normally achieved with a pin just below the hinge pin that is engaged when tipped up. Locks that require fiddling or two hands to operate are a pain, and often fail over time&#xD;&#xA;&#xD;&#xA;Go for plain metal, the plastic bits never last very long or stay hygienic, and you will be adding to the rubbish pile before long&#xD;&#xA;&#xD;&#xA;I have various tongs like this that have lasted 20 years and are still great&#xD;&#xA;&#xD;&#xA;Cheap Chinese tongs are often just chrome plated crap steel. They are bad in so many ways - hygiene, longevity, easy of use etc.&#xD;&#xA;&#xD;&#xA;**Examples**&#xD;&#xA;&#xD;&#xA;![Good tongs][1]&#xD;&#xA;&#xD;&#xA;**Good tongs** 23cm with internal locking pin. Cannot bend steel with hands&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Bad tongs][2]&#xD;&#xA;&#xD;&#xA;**Bad tongs** with silicone ends that wear out quickly. The two handed locking mechanism that jams or breaks easily&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QlkKH.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/mFOtB.jpg" />
  <row Id="30597" PostHistoryTypeId="2" PostId="14533" RevisionGUID="9af9aa80-69cb-4dff-9429-d21fc56d70a1" CreationDate="2011-05-05T23:53:16.897" UserId="1229" Text="I have bough pasta that contained cocoa, here in Italy, and it was not that sweet.  &#xD;&#xA;The pasta package suggested to use red pepper in the sauce (e.g. olive oil and red pepper)." />
  <row Id="30602" PostHistoryTypeId="2" PostId="14535" RevisionGUID="3be0cc9f-5520-4d42-ba76-91feb1639dc8" CreationDate="2011-05-06T02:23:15.653" UserId="6004" Text="I've read that most of the nutrients of wheat are stripped for the sake of shelf life.  Is this marketing propaganda or is there truth behind it?  It was my impression that white flour (even fortified) is nowhere close to the original thing but wheat flour is still pretty good.&#xD;&#xA;&#xD;&#xA;1. The grinders are pretty pricy and after that even buying large amounts of grain doesn't ever appear to pay off.  Am I mistaken?  &#xD;&#xA;2. Are there any real benefits to doing it yourself (whether nutritional or not)?  &#xD;&#xA;3. Does it taste as good?  (Sorry, I know this question is opinion-oriented, but I'm curious)" />
  <row Id="30603" PostHistoryTypeId="1" PostId="14535" RevisionGUID="3be0cc9f-5520-4d42-ba76-91feb1639dc8" CreationDate="2011-05-06T02:23:15.653" UserId="6004" Text="Are there substantial benefits to grinding your own flour?" />
  <row Id="30604" PostHistoryTypeId="3" PostId="14535" RevisionGUID="3be0cc9f-5520-4d42-ba76-91feb1639dc8" CreationDate="2011-05-06T02:23:15.653" UserId="6004" Text="&lt;flour&gt;&lt;wheat&gt;&lt;grinding&gt;" />
  <row Id="30605" PostHistoryTypeId="5" PostId="14532" RevisionGUID="9decd793-4a3a-4637-8f42-906122524479" CreationDate="2011-05-06T02:57:30.660" UserId="1229" Comment="added the conversion in inches, and ounces; fixed a typo; improved punctiation" Text="**Get good metal**&#xD;&#xA;&#xD;&#xA;A decent pair of 23 cm (9&quot;) to 30 cm (11.81&quot;) stainless steel tongs should weigh around 125 to 150 grams (4.40 to 5.29 ounces); if it weighs less than this it is not going to be strong enough to be truly useful, and will probably bend and break in short order.&#xD;&#xA;&#xD;&#xA;Longer tongs, say around 35 to 40 cm (13.78 to 15.45 inches) are great if you operate a very hot grill frequently.&#xD;&#xA;&#xD;&#xA;If it has a locking mechanism (recommended) it should only lock when the tongs are pointed up and squeezed close. It should unlock when pointed down and squeezed. This is normally achieved with a pin just below the hinge pin that is engaged when tipped up. Locks that require fiddling or two hands to operate are a pain, and often fail over time.&#xD;&#xA;&#xD;&#xA;Go for plain metal, the plastic bits never last very long or stay hygienic, and you will be adding to the rubbish pile before long&#xD;&#xA;&#xD;&#xA;I have various tongs like this that have lasted 20 years and are still great.&#xD;&#xA;&#xD;&#xA;Cheap Chinese tongs are often just chrome plated crap steel. They are bad in so many ways: hygiene, longevity, easy of use, etc.&#xD;&#xA;&#xD;&#xA;**Examples**&#xD;&#xA;&#xD;&#xA;![Good tongs][1]&#xD;&#xA;&#xD;&#xA;**Good tongs** 23 cm with internal locking pin. Cannot bend steel with hands.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Bad tongs][2]&#xD;&#xA;&#xD;&#xA;**Bad tongs** with silicone ends that wear out quickly. The two handed locking mechanism that jams or breaks easily.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QlkKH.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/mFOtB.jpg" />
  <row Id="30606" PostHistoryTypeId="24" PostId="14532" RevisionGUID="9decd793-4a3a-4637-8f42-906122524479" CreationDate="2011-05-06T02:57:30.660" Comment="Proposed by 1229 approved by 456 edit id of 151" />
  <row Id="30607" PostHistoryTypeId="2" PostId="14536" RevisionGUID="8cb79fe2-97a2-4172-8a9b-76181c1e7bde" CreationDate="2011-05-06T04:39:52.137" UserId="3203" Text="&quot;Wholemeal&quot; or &quot;whole wheat&quot; flour is mostly 100% whole wheat in most countries. They used to remove the &quot;brush&quot; though, but I suspect modern grinders take care of these now&#xD;&#xA;&#xD;&#xA;As I understand it, when you grind your flour it may not be as good as commercially ground flour if your grinder causes the wheat to heat up. This will effect it's nutrition and shelf life&#xD;&#xA;&#xD;&#xA;The source of the wheat is going to be the biggest taste changer. I have had flour from a local Dutch windmill using stone grinders etc, it had a great texture, but did not taste significantly different&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fWidP.jpg" />
  <row Id="30608" PostHistoryTypeId="2" PostId="14537" RevisionGUID="752a25d0-2bbc-4109-b466-5397bb762d79" CreationDate="2011-05-06T08:40:53.083" UserId="6011" Text="A friend of mine has been experimenting with different kinds of rye bread for quite some time. He's come to grinding the rye flour himself. I've been tasting the bread for most of the time.&#xD;&#xA;&#xD;&#xA; 1. The grinders are indeed expensive. Manual ones are cheaper, but it's really a lot of work to grind even a smallish amount of grain (I've tried). Off-the-shelf flour is so cheap that the grinder probably never pays off in that sense.&#xD;&#xA; 2. Where I live, whole-grain rye flour isn't readily available in stores. Thus what you get by grinding yourself is certainly different, and in my opinion tastes better. The shelf life of whole-grain flour is relatively short, but that's no problem if you only grind what you use. I believe the scientific consensus is that whole-grain flour is more healthy than the standard stripped version (but I'm no expert).&#xD;&#xA; 3. It tastes better. If you bake a lot, I'd say that's enough reason to start grinding.&#xD;&#xA;&#xD;&#xA;However, having said that, I don't believe there's much difference in taste nor nutrients between off-the-shelf whole-grain flour and self-ground flour. I certainly wouldn't start grinding *wheat* myself, but I don't like wheat very much. At least here you can get whole-grain wheat flour easily from stores." />
  <row Id="30609" PostHistoryTypeId="25" PostId="14528" RevisionGUID="9702cf90-1794-4fc8-a3e9-a226d7401f60" CreationDate="2011-05-06T08:49:14.853" Comment="http://twitter.com/#!/StackCooking/status/66424270900834304" />
  <row Id="30610" PostHistoryTypeId="5" PostId="14532" RevisionGUID="58ee0c17-2aef-4c62-bce4-916d58d3e626" CreationDate="2011-05-06T09:14:42.527" UserId="3203" Comment="deleted 30 characters in body" Text="**Get good metal**&#xD;&#xA;&#xD;&#xA;A decent pair of 23 to 30 cm (9 to 12&quot;) stainless steel tongs should weigh around 125 to 150 g (4.5 to 5.5 oz); if it weighs less than this it is not going to be strong enough to be truly useful, and will probably bend and break in short order&#xD;&#xA;&#xD;&#xA;Longer tongs, say around 35 to 40 cm (13.5 to 15.5&quot;) are great if you operate a very hot grill frequently&#xD;&#xA;&#xD;&#xA;If it has a locking mechanism (recommended) it should only lock when the tongs are pointed up and squeezed close. It should unlock when pointed down and squeezed. This is normally achieved with a pin just below the hinge pin that is engaged when tipped up. Locks that require fiddling or two hands to operate are a pain, and often fail over time&#xD;&#xA;&#xD;&#xA;Go for plain metal, the plastic bits never last very long or stay hygienic, and you will be adding to the rubbish pile before long&#xD;&#xA;&#xD;&#xA;I have various tongs like this that have lasted 20 years and are still great&#xD;&#xA;&#xD;&#xA;Cheap Chinese tongs are often just chrome plated crap steel. They are bad in so many ways: hygiene, longevity, easy of use, etc&#xD;&#xA;&#xD;&#xA;**Examples**&#xD;&#xA;&#xD;&#xA;![Good tongs][1]&#xD;&#xA;&#xD;&#xA;**Good tongs** 23 cm with internal locking pin. Cannot bend steel with hands.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;![Bad tongs][2]&#xD;&#xA;&#xD;&#xA;**Bad tongs** with silicone ends that wear out quickly. The two handed locking mechanism that jams or breaks easily&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QlkKH.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/mFOtB.jpg" />
  <row Id="30611" PostHistoryTypeId="25" PostId="14535" RevisionGUID="2dd534d4-62d8-49e8-9ca9-408bfae8cba3" CreationDate="2011-05-06T11:49:14.333" Comment="http://twitter.com/#!/StackCooking/status/66469567773421568" />
  <row Id="30612" PostHistoryTypeId="2" PostId="14538" RevisionGUID="310a0750-ee64-4ff8-b44c-a2801ec65c4f" CreationDate="2011-05-06T12:25:12.060" UserId="2001" Text="You're very correct the grinders are pretty pricey. I believe we paid about $300 for ours.&#xD;&#xA;&#xD;&#xA;There are a few good reasons for me to have a grinder. Whether they are good reasons for you is your call.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1- I can grind whatever I want. Right now I am using hard white wheat. Unbleached, hard, white wheat flour is more expensive than your run-of-the-mill flour and comes in annoyingly small bags. I also grind beans, quinoa, oats, etc.&#xD;&#xA;&#xD;&#xA;2- I can control the fineness of the grind. This is a minor thing but it is nice for me to be able to experiment with the texture of the product. In practice I usually leave it on the same setting but it is finer than the flour I can purchase.&#xD;&#xA;&#xD;&#xA;3- Wheat flour is very perishable. I go through a fair bit of flour. Probably about 200 oz in a normal week. In order to have enough wheat flour on hand for a couple weeks it would have to live in the freezer. I don't want to waste that much freezer space. Whole wheat berries last almost indefinitely.&#xD;&#xA;&#xD;&#xA;4- I like the flavor better. It tastes fresher and more nutty. This may be imagined- I haven't done any double blind tests. I should do that.&#xD;&#xA;&#xD;&#xA;As for nutrition- I read all the time that the nutrients in whole wheat flour degrade very quickly. I'm not a chemist but those results seem plausible to me based on how quickly the flour itself degrades in quality." />
  <row Id="30613" PostHistoryTypeId="5" PostId="14535" RevisionGUID="c7d3530a-9c35-4b35-a32b-90a08965aec0" CreationDate="2011-05-06T13:21:06.960" UserId="6004" Comment="added 27 characters in body" Text="I've read that most of the nutrients of wheat are stripped for the sake of shelf life.  Is this marketing propaganda or is there truth behind it?  It was my impression that white flour (even fortified) is nowhere close to the original thing but whole grain flour is still pretty good.&#xD;&#xA;&#xD;&#xA;1. The grinders are pretty pricy and after that even buying large amounts of grain (if you can find it) doesn't ever appear to pay off.  Am I mistaken?  &#xD;&#xA;2. Are there any real benefits to doing it yourself (whether nutritional or not)?  &#xD;&#xA;3. Does it taste as good?  (Sorry, I know this question is opinion-oriented, but I'm curious)" />
  <row Id="30614" PostHistoryTypeId="2" PostId="14539" RevisionGUID="5896f78c-7f4f-4888-88e2-99fc527cf64a" CreationDate="2011-05-06T13:29:39.330" UserId="15" Text="On the one hand we might be bumping up against a language barrier, as there are times where Cacao and Cocoa can be use interchangeably (99% of the time), and there are time where they cannot. I am curious if you could provide more details on the pasta, by way of detailed ingredients or maybe a description (if extant) of how the pasta is made. Some use cacao interchangeably, since cocoa is from cacao; but as cacao has other uses and forms that would be like saying I am eating a Bhut Jolokia Belladonna.&#xD;&#xA;&#xD;&#xA;Cacao, in raw, pod form is not going to present the same characteristics of cocoa powder (i.e. try a smoothie with cacao and one with cocoa, they're quite different). Yes it is still bitter and earthy, but there is a brightness and the eathiness is more &quot;green&quot; (sort of like grassy, less of the &quot;roasted&quot; flavor). That said, this gap may be bridged depending on processing. Getting the cacao into a pasta form, I am inclined to assume that the cacao will need to be ground to varying degree. **As a paste** it would still bear the marks of cacao. [Per a thread on cheftalk](http://www.cheftalk.com/forum/thread/19794/whats-difference-between-cacao-powder-and-cocoa-powder), I am inclined to guess that if it is ground further and past a powder, possibly powdered with butter etc, it would be more akin to cocoa (bitter and unsweetened presumably, though this would change with process).&#xD;&#xA;&#xD;&#xA; - If it has the earthier components,&#xD;&#xA;   but not quite chocolate-y, from&#xD;&#xA;   processing, I would encourage you to&#xD;&#xA;   pursue light sauce and things pairing&#xD;&#xA;   with asparagus or that otherwise&#xD;&#xA;   border on &quot;grassy&quot; when over cooked.&#xD;&#xA;   Typically a good counterpoint for&#xD;&#xA;   cacao smoothies is banana (I mean,&#xD;&#xA;   bananas are a Swiss Army knife in&#xD;&#xA;   smoothies, anyway) as opposed to&#xD;&#xA;   berries. You might consider&#xD;&#xA;   plaintains and aleppo in some form.&#xD;&#xA;   Or to push in a different direction I&#xD;&#xA;   am inclined to think milder shellfish&#xD;&#xA;   would bear well.&#xD;&#xA; - You can just google results for&#xD;&#xA;   chocolate-y pasta if it is just&#xD;&#xA;   basically chocolate pasta.&#xD;&#xA;&#xD;&#xA;As a tangent: Some people ascribe health and nutrient benefits to so-called &quot;raw&quot; cacao, if this is up your alley you would likely want to avoid high heat cooking/preparation. That said, after preserving and sitting, it's likely that the benefits are moot." />
  <row Id="30615" PostHistoryTypeId="2" PostId="14540" RevisionGUID="13d3ff9d-20c3-4afe-b053-ccc490ca256a" CreationDate="2011-05-06T13:33:08.633" UserId="304" Text="I have five different sets of tongs in my kitchen drawer. &#xD;&#xA;&#xD;&#xA;One is specifically for getting cooked spaghetti out of a pot:&#xD;&#xA;&#xD;&#xA;![spaghetti tongs][1]&#xD;&#xA;&#xD;&#xA;One is small (4&quot; long) and I use it for turning bacon (more precise):&#xD;&#xA;&#xD;&#xA;![bacon tongs][3]&#xD;&#xA;&#xD;&#xA;One is the classic &quot;good tongs&quot; in @TFDs answer.&#xD;&#xA;&#xD;&#xA;One is an awful pair I've had for decades and should throw out: &#xD;&#xA;&#xD;&#xA;![enter image description here][4]&#xD;&#xA;&#xD;&#xA;And one is specifically for getting pickles out of jars:&#xD;&#xA;&#xD;&#xA;![enter image description here][5]&#xD;&#xA;&#xD;&#xA;I also have lots of chopsticks.&#xD;&#xA;&#xD;&#xA;Assuming you don't want to build a &quot;tong collection&quot; I would say get one good metal pair and a pack of wooden chopsticks. For light weight stuff like picking up an almost-cooked piece of macaroni from the pot so you can taste it, or for working on a Teflon pan, you can easily use the chopsticks. For everything else (turning steaks or chicken breasts, getting all the roast potatoes out of the hot pan etc) use the good metal ones.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fIWNJ.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/HLhDC.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/LRafh.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/PX6Mc.jpg" />
  <row Id="30616" PostHistoryTypeId="5" PostId="14538" RevisionGUID="26d291ed-2c53-4ca7-91c1-12318eff170a" CreationDate="2011-05-06T13:45:47.257" UserId="2001" Comment="Worked out the math for cost savings." Text="You're very correct the grinders are pretty pricey. I believe we paid about $300 for ours.&#xD;&#xA;&#xD;&#xA;There are a few good reasons for me to have a grinder. Whether they are good reasons for you is your call.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1- I can grind whatever I want. Right now I am using hard white wheat. Unbleached, hard, white wheat flour is more expensive than your run-of-the-mill flour and comes in annoyingly small bags. I also grind beans, quinoa, oats, etc.&#xD;&#xA;&#xD;&#xA;2- I can control the fineness of the grind. This is a minor thing but it is nice for me to be able to experiment with the texture of the product. In practice I usually leave it on the same setting but it is finer than the flour I can purchase.&#xD;&#xA;&#xD;&#xA;3- Wheat flour is very perishable. I go through a fair bit of flour. Probably about 200 oz in a normal week. In order to have enough wheat flour on hand for a couple weeks it would have to live in the freezer. I don't want to waste that much freezer space. Whole wheat berries last almost indefinitely.&#xD;&#xA;&#xD;&#xA;4- I like the flavor better. It tastes fresher and more nutty. This may be imagined- I haven't done any double blind tests. I should do that.&#xD;&#xA;&#xD;&#xA;5- Cost- I had to do some of the maths as I don't usually pay a lot of attention to this.&#xD;&#xA;King Arthur white wheat flour costs approximately $2.50 a lbs. That's $74 for 6 5lbs bags from amazon. That's similar to the price at the grocery store.&#xD;&#xA;&#xD;&#xA;I buy 25lbs bags of bulk white wheat for $12-$15 or $0.50-$0.60 a pound.&#xD;&#xA;Using around 12.5 lbs of flour a week (more or less, it varies) I am saving about $25 a week. Even conservative estimates would put my grinder paying for itself in 6 months with our current lifestyle. If you don't have access to wheat that cheap or don't make that much bread then of course the savings will be less dramatic.&#xD;&#xA;&#xD;&#xA;As for nutrition- I read all the time that the nutrients in whole wheat flour degrade very quickly. I'm not a chemist but those results seem plausible to me based on how quickly the flour itself degrades in quality." />
  <row Id="30617" PostHistoryTypeId="5" PostId="14538" RevisionGUID="8a1f9966-e6e8-4fde-9564-ba87324f0083" CreationDate="2011-05-06T13:57:10.807" UserId="2001" Comment="My estimates were a little high." Text="You're very correct the grinders are pretty pricey. I believe we paid about $300 for ours.&#xD;&#xA;&#xD;&#xA;There are a few good reasons for me to have a grinder. Whether they are good reasons for you is your call.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1- I can grind whatever I want. Right now I am using hard white wheat. Unbleached, hard, white wheat flour is more expensive than your run-of-the-mill flour and comes in annoyingly small bags. I also grind beans, quinoa, oats, etc.&#xD;&#xA;&#xD;&#xA;2- I can control the fineness of the grind. This is a minor thing but it is nice for me to be able to experiment with the texture of the product. In practice I usually leave it on the same setting but it is finer than the flour I can purchase.&#xD;&#xA;&#xD;&#xA;3- Wheat flour is very perishable. I go through a fair bit of flour. As much as 200 oz in a heavy week. In order to have enough wheat flour on hand for a couple weeks it would have to live in the freezer. I don't want to waste that much freezer space. Whole wheat berries last almost indefinitely.&#xD;&#xA;&#xD;&#xA;4- I like the flavor better. It tastes fresher and more nutty. This may be imagined- I haven't done any double blind tests. I should do that.&#xD;&#xA;&#xD;&#xA;5- Cost- I had to do some of the maths as I don't usually pay a lot of attention to this.&#xD;&#xA;King Arthur white wheat flour costs approximately $2.50 a lbs. That's $74 for 6 5lbs bags from amazon. That's similar to the price at the grocery store.&#xD;&#xA;&#xD;&#xA;I buy 25lbs bags of bulk white wheat for $12-$15 or $0.50-$0.60 a pound.&#xD;&#xA;If I use around 10 lbs of flour a week (usually a little less, it varies) I am saving about $20 a week. Even conservative estimates would put my grinder paying for itself in a year with our current lifestyle. If you don't have access to wheat that cheap or don't make that much bread then of course the savings will be less dramatic.&#xD;&#xA;&#xD;&#xA;As for nutrition- I read all the time that the nutrients in whole wheat flour degrade very quickly. I'm not a chemist but those results seem plausible to me based on how quickly the flour itself degrades in quality." />
  <row Id="30618" PostHistoryTypeId="5" PostId="14539" RevisionGUID="6d6737ec-50f5-458f-a9ca-cd86ba96d025" CreationDate="2011-05-06T14:36:30.777" UserId="15" Comment="linked to dessert pasta recipe search" Text="On the one hand we might be bumping up against a language barrier, as there are times where Cacao and Cocoa can be use interchangeably (99% of the time), and there are time where they cannot. I am curious if you could provide more details on the pasta, by way of detailed ingredients or maybe a description (if extant) of how the pasta is made. Some use cacao interchangeably, since cocoa is from cacao; but as cacao has other uses and forms that would be like saying I am eating a Bhut Jolokia Belladonna.&#xD;&#xA;&#xD;&#xA;Cacao, in raw, pod form is not going to present the same characteristics of cocoa powder (i.e. try a smoothie with cacao and one with cocoa, they're quite different). Yes it is still bitter and earthy, but there is a brightness and the eathiness is more &quot;green&quot; (sort of like grassy, less of the &quot;roasted&quot; flavor). That said, this gap may be bridged depending on processing. Getting the cacao into a pasta form, I am inclined to assume that the cacao will need to be ground to varying degree. **As a paste** it would still bear the marks of cacao. [Per a thread on cheftalk](http://www.cheftalk.com/forum/thread/19794/whats-difference-between-cacao-powder-and-cocoa-powder), I am inclined to guess that if it is ground further and past a powder, possibly powdered with butter etc, it would be more akin to cocoa (bitter and unsweetened presumably, though this would change with process).&#xD;&#xA;&#xD;&#xA; - If it has the earthier components,&#xD;&#xA;   but not quite chocolate-y, from&#xD;&#xA;   processing, I would encourage you to&#xD;&#xA;   pursue light sauce and things pairing&#xD;&#xA;   with asparagus or that otherwise&#xD;&#xA;   border on &quot;grassy&quot; when over cooked.&#xD;&#xA;   Typically a good counterpoint for&#xD;&#xA;   cacao smoothies is banana (I mean,&#xD;&#xA;   bananas are a Swiss Army knife in&#xD;&#xA;   smoothies, anyway) as opposed to&#xD;&#xA;   berries. You might consider&#xD;&#xA;   plaintains and aleppo in some form.&#xD;&#xA;   Or to push in a different direction I&#xD;&#xA;   am inclined to think milder shellfish&#xD;&#xA;   would bear well.&#xD;&#xA; - [You can just google results for&#xD;&#xA;   chocolate-y pasta if it is just&#xD;&#xA;   basically chocolate pasta.](http://bit.ly/l9AcJr)&#xD;&#xA;&#xD;&#xA;As a tangent: Some people ascribe health and nutrient benefits to so-called &quot;raw&quot; cacao, if this is up your alley you would likely want to avoid high heat cooking/preparation. That said, after preserving and sitting, it's likely that the benefits are moot." />
  <row Id="30619" PostHistoryTypeId="4" PostId="4708" RevisionGUID="106f0232-3aba-4174-8119-4ecdb30fd411" CreationDate="2011-05-06T15:02:14.817" UserId="177" Comment="edited title" Text="Is it possible to cook sushi in a dishwasher" />
  <row Id="30620" PostHistoryTypeId="7" PostId="4708" RevisionGUID="a25f1d8c-fc1e-4ff3-b943-32a5dd51117e" CreationDate="2011-05-06T15:26:45.647" UserId="60" Comment="Rollback to [630e7d3c-a556-4bca-8775-f154cd97e09d]" Text="Is it possible to cook a whole fish in a dishwasher?" />
  <row Id="30621" PostHistoryTypeId="10" PostId="14529" RevisionGUID="31cdf0be-8ace-4ca2-845d-070808305201" CreationDate="2011-05-06T15:31:46.530" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30622" PostHistoryTypeId="5" PostId="14540" RevisionGUID="5a6ab796-4448-4b1b-96d8-af972c982958" CreationDate="2011-05-06T15:32:37.780" UserId="304" Comment="added 107 characters in body" Text="I have five different sets of tongs in my kitchen drawer. &#xD;&#xA;&#xD;&#xA;One is specifically for getting cooked spaghetti out of a pot:&#xD;&#xA;&#xD;&#xA;![spaghetti tongs][1]&#xD;&#xA;&#xD;&#xA;One is small (4&quot; long) and I use it for turning bacon (more precise):&#xD;&#xA;&#xD;&#xA;![bacon tongs][3]&#xD;&#xA;&#xD;&#xA;One is the classic &quot;good tongs&quot; in @TFDs answer.&#xD;&#xA;&#xD;&#xA;One is an awful pair I've had for decades and should throw out: &#xD;&#xA;&#xD;&#xA;![enter image description here][4]&#xD;&#xA;&#xD;&#xA;And one is specifically for getting pickles out of jars:&#xD;&#xA;&#xD;&#xA;![enter image description here][5]&#xD;&#xA;&#xD;&#xA;I also have lots of chopsticks.&#xD;&#xA;&#xD;&#xA;Assuming you don't want to build a &quot;tong collection&quot; I would say get one good metal pair and a pack of wooden chopsticks. For light weight stuff like picking up an almost-cooked piece of macaroni from the pot so you can taste it, or for working on a Teflon pan, you can easily use the chopsticks, which have the advantage of staying cool - you would burn your mouth on a metal tong when eating macaroni. For everything else (turning steaks or chicken breasts, getting all the roast potatoes out of the hot pan etc) use the good metal ones.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fIWNJ.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/HLhDC.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/LRafh.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/PX6Mc.jpg" />
  <row Id="30623" PostHistoryTypeId="5" PostId="14538" RevisionGUID="e47a33aa-db9a-4e5e-8f5d-20083b780a06" CreationDate="2011-05-06T15:37:05.313" UserId="2001" Comment="More believable price difference for King Arthur flour." Text="You're very correct the grinders are pretty pricey. I believe we paid about $300 for ours.&#xD;&#xA;&#xD;&#xA;There are a few good reasons for me to have a grinder. Whether they are good reasons for you is your call.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;1- I can grind whatever I want. Right now I am using hard white wheat. Unbleached, hard, white wheat flour is more expensive than your run-of-the-mill flour and comes in annoyingly small bags. I also grind beans, quinoa, oats, etc.&#xD;&#xA;&#xD;&#xA;2- I can control the fineness of the grind. This is a minor thing but it is nice for me to be able to experiment with the texture of the product. In practice I usually leave it on the same setting but it is finer than the flour I can purchase.&#xD;&#xA;&#xD;&#xA;3- Wheat flour is very perishable. I go through a fair bit of flour. As much as 200 oz in a heavy week. In order to have enough wheat flour on hand for a couple weeks it would have to live in the freezer. I don't want to waste that much freezer space. Whole wheat berries last almost indefinitely.&#xD;&#xA;&#xD;&#xA;4- I like the flavor better. It tastes fresher and more nutty. This may be imagined- I haven't done any double blind tests. I should do that.&#xD;&#xA;&#xD;&#xA;5- Cost- I had to do some of the maths as I don't usually pay a lot of attention to this.&#xD;&#xA;King Arthur white wheat flour costs approximately $1.00 a lbs.&#xD;&#xA;&#xD;&#xA;I buy 25lbs bags of bulk white wheat for $12-$15 or $0.50-$0.60 a pound.&#xD;&#xA;If I use around 10 lbs of flour a week (usually a little less, it varies) I am saving about $5 a week. If you don't have access to wheat that cheap or don't make that much bread then of course the savings will be less.&#xD;&#xA;&#xD;&#xA;As for nutrition- I read all the time that the nutrients in whole wheat flour degrade very quickly. I'm not a chemist but those results seem plausible to me based on how quickly the flour itself degrades in quality." />
  <row Id="30624" PostHistoryTypeId="5" PostId="14500" RevisionGUID="493ac797-d18e-4c4e-a7eb-a96cb8c74dc8" CreationDate="2011-05-06T15:43:05.630" UserId="60" Comment="english" Text="I have always wondered what there is no cheese made by other milks either than cow, goat or sheep. Are they not suitable for humans? Do they taste bad? Is it even possible to make dairy products with them?" />
  <row Id="30625" PostHistoryTypeId="4" PostId="14500" RevisionGUID="493ac797-d18e-4c4e-a7eb-a96cb8c74dc8" CreationDate="2011-05-06T15:43:05.630" UserId="60" Comment="english" Text="Why is there cow cheese but no pig cheese?" />
  <row Id="30626" PostHistoryTypeId="2" PostId="14541" RevisionGUID="cc6ed882-9976-47ca-beac-253b840100b3" CreationDate="2011-05-06T16:52:55.870" UserId="6018" Text="  When cooking a frozen pizza in a conventional oven I have two similar personal pizzas one instruction box says cook at 425 F for 19 minutes and the other pizza box says to cook at 33 minutes at 350 F.  &#xD;&#xA;&#xD;&#xA;  Now this is not a localized pizza question per say but a question to understand if I can cook both pizzas at 350 F for ~33 minutes?   Is 350 F at 33 minutes = to 425 F at 19 minutes in relation to the medium of frozen pizzas in a conventional oven?  If not, why not?" />
  <row Id="30627" PostHistoryTypeId="1" PostId="14541" RevisionGUID="cc6ed882-9976-47ca-beac-253b840100b3" CreationDate="2011-05-06T16:52:55.870" UserId="6018" Text="Frozen pizza - Understanding time and temperature equivilency" />
  <row Id="30628" PostHistoryTypeId="3" PostId="14541" RevisionGUID="cc6ed882-9976-47ca-beac-253b840100b3" CreationDate="2011-05-06T16:52:55.870" UserId="6018" Text="&lt;oven&gt;&lt;pizza&gt;&lt;cooking-time&gt;&lt;temperature&gt;" />
  <row Id="30629" PostHistoryTypeId="2" PostId="14542" RevisionGUID="70d24f8d-dd23-4ea0-a20a-ce59a1bad884" CreationDate="2011-05-06T17:15:58.287" UserId="6020" Text="I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that had a wire and an adjustable roller (for slice thickness), but when it fell apart I realized that an ordinary knife worked about as well.&#xD;&#xA;&#xD;&#xA;But I keep seeing lots of novelty cheese-cutting gadgets and specialty cheese knives, and I don't understand what gives them an advantage over a regular knife.&#xD;&#xA;&#xD;&#xA;Could it be the type of cheese? Are different cheese-cutting implements better suited to different cheeses?" />
  <row Id="30630" PostHistoryTypeId="1" PostId="14542" RevisionGUID="70d24f8d-dd23-4ea0-a20a-ce59a1bad884" CreationDate="2011-05-06T17:15:58.287" UserId="6020" Text="Do specialty cheese-cutting tools have specific advantages over an ordinary knife?" />
  <row Id="30631" PostHistoryTypeId="3" PostId="14542" RevisionGUID="70d24f8d-dd23-4ea0-a20a-ce59a1bad884" CreationDate="2011-05-06T17:15:58.287" UserId="6020" Text="&lt;equipment&gt;&lt;cheese&gt;" />
  <row Id="30632" PostHistoryTypeId="2" PostId="14543" RevisionGUID="147a6667-791e-46f1-976c-f5e9d0e9cd4e" CreationDate="2011-05-06T17:32:19.203" UserId="41" Text="You can try to bake both at the lower temperature, and it *might* turn out OK, but there are a lot of variables that could cause it not to.&#xD;&#xA;&#xD;&#xA;I went into some of the effects of time and temperature in [this answer][1].  In a nutshell, you have two major processes happening when you bake dough; the first is the Maillard reaction (browning) and the second is water evaporation (drying/hardening).  Just to make things even more fun, the second has a strong effect on the first; the more water evaporates, the quicker the browning will occur.&#xD;&#xA;&#xD;&#xA;There's also the gluten development (chewiness) of the crust, but that is less of an issue with pizza because you're usually aiming for a crispy crust.&#xD;&#xA;&#xD;&#xA;What this means to you is that if the two different pizzas have crusts with different amounts of water, then the one with lower water content may end up rock-hard and even burnt by the time the second one is properly cooked.&#xD;&#xA;&#xD;&#xA;350° F is only a little bit higher than Maillard temperature, so the browning will happen pretty slowly; the fact that the box suggests this temperature likely means a relatively high water content, so that the crust can firm up before starting to brown.  On the other hand, 425° F and 20-minute cooking time probably indicates a higher water content; you want to brown the crust more quickly before the crust gets too hard and/or starts to burn.&#xD;&#xA;&#xD;&#xA;So there's a non-trivial likelihood that after 33 minutes at 350° F, the second pizza (which gives a higher temperature) will be undercooked and doughy.  Undercooked is easy to fix in theory, but the problem is that you've thrown off the water ratio, which was specifically formulated for a higher temperature, so it's going to be hard for you to get it *exactly* right, even if you raise the temperature to finish it off.  It'll still be *edible*, of course; it's really just a matter of how picky you are (the answer to which is probably &quot;not very&quot; if you're eating frozen pizza...).&#xD;&#xA;&#xD;&#xA;On the other hand, there's also a not-too-distant possibility that the two pizza crusts are practically the same, and the different brands just have different ideas of how crisp/brown the crust ought to be when cooked.  It's really hard to know until you try.&#xD;&#xA;&#xD;&#xA;One other thing to mention is that if you plan to bake both pizzas *at the same time* then you will probably need to raise the temperature/time slightly to compensate.  Also, I really wouldn't recommend putting one on a lower rack, because it blocks the heat from the element and tends to mess up what little circulation there is in a conventional oven, and you'll end up with a very flat and probably undercooked pizza.&#xD;&#xA;&#xD;&#xA;Bakeries and pizzerias will usually have pizza stones and special ovens with fans and possibly turntables to mitigate this issue; home ovens don't.  So I'd recommend either baking them on the same rack (if you have room) or baking them separately.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9816/cook-time-vs-cook-temp-trade-off/9825#9825" />
  <row Id="30633" PostHistoryTypeId="25" PostId="14542" RevisionGUID="771dca6c-497a-4c72-a239-d4c31ffb5ef9" CreationDate="2011-05-06T17:49:14.533" Comment="http://twitter.com/#!/StackCooking/status/66560165012439040" />
  <row Id="30634" PostHistoryTypeId="2" PostId="14544" RevisionGUID="3889256f-0d55-4135-b239-a151361a7680" CreationDate="2011-05-06T18:08:28.393" UserId="5781" Text="I was just reading another topic about grinding flour where someone suggested that their flour supply would go off within two weeks if not kept in the freezer. I buy my flour in 20lb bags that last me several months. Is this wrong? How do I know when it's bad?" />
  <row Id="30635" PostHistoryTypeId="1" PostId="14544" RevisionGUID="3889256f-0d55-4135-b239-a151361a7680" CreationDate="2011-05-06T18:08:28.393" UserId="5781" Text="How can you tell when flour has gone off?" />
  <row Id="30636" PostHistoryTypeId="3" PostId="14544" RevisionGUID="3889256f-0d55-4135-b239-a151361a7680" CreationDate="2011-05-06T18:08:28.393" UserId="5781" Text="&lt;flour&gt;" />
  <row Id="30637" PostHistoryTypeId="2" PostId="14545" RevisionGUID="442a5c21-a365-4a19-97d3-49293e61b35f" CreationDate="2011-05-06T18:18:10.367" UserId="4442" Text="Soft cheese often sticks to the blade of a knife, causing the cheese the squish. Crumbly cheeses stick and then crumble. A wire cheese cutter prevents sticking and gives better results. If you want cubes instead of just slices, you can get a wire cutter that looks sort of like a small version of the paper cutters you see in schools and offices." />
  <row Id="30638" PostHistoryTypeId="2" PostId="14546" RevisionGUID="15f8908c-727c-478c-bfe5-b30fdf502659" CreationDate="2011-05-06T18:19:11.430" UserId="2001" Text="Whole wheat flour goes rancid. There is a lot of fat in wheat germ and when it oxidizes the flour becomes very bitter and has a very noticeable, unpleasant scent.&#xD;&#xA;&#xD;&#xA;First of all- if you use bleached white flour there is little to worry about. Bleached flour has had much of the wheat removed to give it a longer shelf life. At the expense of flavor and nutrition of course.&#xD;&#xA;&#xD;&#xA;Keeping whole wheat flour out of light, sealed from oxygen, and cold will keep it from going rancid. Any one of those will extend the life of the flour- putting it in the freezer sealed from air will keep it good indefinitely.&#xD;&#xA;&#xD;&#xA;In the cupboard I will start noticing off flavors in my fresh ground flour in a couple weeks. In the freezer I have gone as much as a year with no discernible degradation.&#xD;&#xA;&#xD;&#xA;You will notice if it has gone bad because it will smell and taste bad. This rancidity isn't dangerous so if the flour smells and tastes fine then it is." />
  <row Id="30639" PostHistoryTypeId="2" PostId="14547" RevisionGUID="07180250-ca6f-497f-a3f7-346368b63c68" CreationDate="2011-05-06T18:54:03.113" UserId="4697" Text="My Bolognese sauce usually contains some combination of salt, pepper, basil, oregano and thyme. It is easier to taste if I add them towards the end, but is the taste affected by when I add the herbs to the sauce?" />
  <row Id="30640" PostHistoryTypeId="1" PostId="14547" RevisionGUID="07180250-ca6f-497f-a3f7-346368b63c68" CreationDate="2011-05-06T18:54:03.113" UserId="4697" Text="When should I flavor my Bolognese?" />
  <row Id="30641" PostHistoryTypeId="3" PostId="14547" RevisionGUID="07180250-ca6f-497f-a3f7-346368b63c68" CreationDate="2011-05-06T18:54:03.113" UserId="4697" Text="&lt;spices&gt;" />
  <row Id="30642" PostHistoryTypeId="2" PostId="14548" RevisionGUID="9fb201d3-f3da-47f6-b59c-ca1390decea7" CreationDate="2011-05-06T19:29:18.993" UserId="6021" Text="I wwould like my bread to be fresh the next day when I bake it at night but I know you shouldn't cover your freshly baked bread as it will soften it. Can I leave it on the counter uncovered overnight? Will it still be fresh?" />
  <row Id="30643" PostHistoryTypeId="1" PostId="14548" RevisionGUID="9fb201d3-f3da-47f6-b59c-ca1390decea7" CreationDate="2011-05-06T19:29:18.993" UserId="6021" Text="How can I keep my freshly baked loaf fresh until the next morning if I bake it at night?" />
  <row Id="30644" PostHistoryTypeId="3" PostId="14548" RevisionGUID="9fb201d3-f3da-47f6-b59c-ca1390decea7" CreationDate="2011-05-06T19:29:18.993" UserId="6021" Text="&lt;bread&gt;" />
  <row Id="30645" PostHistoryTypeId="2" PostId="14549" RevisionGUID="88947caa-e665-4caa-b733-15599688474a" CreationDate="2011-05-06T19:39:07.533" UserId="4638" Text="Salt is added at the beginning, because it takes long time to dissolve. Also, it's maybe less important for bolognese, but you want your veggies to get infused with salty water, the taste is different from bland vegetables swimming in water salted late. Last but not least, salt's chemical properties are important for the cooking of some dishes. &#xD;&#xA;&#xD;&#xA;The stuff which depends on volatile aroma molecules (practically all fresh herbs) is added at the end, after the sauce (or stew) is removed from the heat, because lots of the compounds are destroyed by heat, and while the flavour is still discernible, it is diminished. &#xD;&#xA;&#xD;&#xA;On the other hand, if you are using dried herbs, their most fragile molecules have long since disappeared in the air. The flavours which remain in the dried leaves are sturdier and not easily loosened from the plant matter. So by adding dried herbs early enough to allow for some simmering, you can leach more of these out of the leaf (you are practically steeping it in the sauce). But if you cook them for too long, even these molecules can get damaged. Plus, there were some herbs which release unpleasantly bitter alkaloids after too long a steeping (I don't remember if your three are among those, but I would suspect the basil may be, as it is prone to producing off-tastes). So add them ~5 minutes before turning the heat off. &#xD;&#xA;&#xD;&#xA;Spices are a bit of a boundary case. Although dried spices don't taste the same as fresh ones, grinding them still releases volatile molecules. So I tend to add them at the end, like fresh herbs, and I'll advise you to do so too (using peppercorns in a grinder). If I use spices which were bought pre-powdered, I throw them in earlier or together with the dried herbs. " />
  <row Id="30646" PostHistoryTypeId="25" PostId="14544" RevisionGUID="e384ad6a-1cf9-4a89-a901-910b7d07cf6c" CreationDate="2011-05-06T20:49:14.323" Comment="http://twitter.com/#!/StackCooking/status/66605462971367424" />
  <row Id="30647" PostHistoryTypeId="5" PostId="14541" RevisionGUID="4cfe9b57-df09-4e55-9e11-c91f34b2c35d" CreationDate="2011-05-06T21:05:23.630" UserId="1601" Comment="Added degree signs, corrected punctuation and formatting" Text="When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: One box's instructions say to cook at 425&amp;deg;F for 19 minutes, and the instructions on the other pizza box says to cook at 33 minutes at 350&amp;deg;F.  &#xD;&#xA;&#xD;&#xA;Can I cook both pizzas at 350&amp;deg;F for ~33 minutes? Is 350&amp;deg;F at 33 minutes = to 425&amp;deg;F at 19 minutes in relation to the medium of frozen pizzas in a conventional oven? If not, why not?" />
  <row Id="30648" PostHistoryTypeId="24" PostId="14541" RevisionGUID="4cfe9b57-df09-4e55-9e11-c91f34b2c35d" CreationDate="2011-05-06T21:05:23.630" Comment="Proposed by 1601 approved by 456 edit id of 152" />
  <row Id="30649" PostHistoryTypeId="2" PostId="14550" RevisionGUID="405895ab-4aba-4b40-9a5d-f421889d73f9" CreationDate="2011-05-06T22:07:01.200" UserId="5602" Text="Plain stainless is the best (see the first photo in TFD's answer). That's what all professional cooks use.&#xD;&#xA;&#xD;&#xA;I don't like the ones with the locking mechanisms - all the ones I've ever used had problems, either they wouldn't lock, or they'd lock when you didn't want them to, or the lock broke.&#xD;&#xA;&#xD;&#xA;Go to a restaurant supply store, and you should be able to get a pair for under 5 bucks. Beware of the cheap light-weight ones - if you can twist the metal with your fingers, it's no good. This is also why I'd prefer not to buy them on-line - from a picture, you have no way of telling how good the metal is, but when you're holding it in your hand, it should be obvious." />
  <row Id="30650" PostHistoryTypeId="2" PostId="14551" RevisionGUID="531b25af-07e9-47e3-b9e9-dd0a19ac705f" CreationDate="2011-05-06T22:17:45.340" UserId="5431" Text="How long past the expiration date is pre-packaged extra-firm tofu safe, tasty and wholesome.  Generally, expiration dates are for sissies, but something about the tofu made me think twice.&#xD;&#xA;&#xD;&#xA;I've seen the fresh tofu expiration question already posted: http://cooking.stackexchange.com/questions/6733/how-long-is-tofu-good-for , but thought there may be a difference with the tofu from the grocery produce section." />
  <row Id="30651" PostHistoryTypeId="1" PostId="14551" RevisionGUID="531b25af-07e9-47e3-b9e9-dd0a19ac705f" CreationDate="2011-05-06T22:17:45.340" UserId="5431" Text="Extra Firm Tofu past expiration date: safe, but for how long?" />
  <row Id="30652" PostHistoryTypeId="3" PostId="14551" RevisionGUID="531b25af-07e9-47e3-b9e9-dd0a19ac705f" CreationDate="2011-05-06T22:17:45.340" UserId="5431" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;tofu&gt;" />
  <row Id="30653" PostHistoryTypeId="2" PostId="14552" RevisionGUID="b9fa6d82-cb4c-4670-bec0-453b3252bf24" CreationDate="2011-05-06T22:24:52.517" UserId="5602" Text="Tofu is high in protein, with a neutral PH. And it (normally) doesn't contain any preservatives like salt, sugar or nitrates. Bacteria love foods like that. If it's past the date, chuck it out. " />
  <row Id="30654" PostHistoryTypeId="5" PostId="14540" RevisionGUID="77ea2004-f278-46ac-b45c-971ed78d913a" CreationDate="2011-05-06T22:47:25.457" UserId="304" Comment="added 170 characters in body" Text="I have five different sets of tongs in my kitchen drawer. &#xD;&#xA;&#xD;&#xA;One is specifically for getting cooked spaghetti out of a pot:&#xD;&#xA;&#xD;&#xA;![spaghetti tongs][1]&#xD;&#xA;&#xD;&#xA;I never use them but my husband likes them.&#xD;&#xA;&#xD;&#xA;One is small (4&quot; long) and I use it for turning bacon (more precise):&#xD;&#xA;&#xD;&#xA;![bacon tongs][3]&#xD;&#xA;&#xD;&#xA;One is the classic &quot;good tongs&quot; in @TFDs answer. These are my go-to tongs for day to day work.&#xD;&#xA;&#xD;&#xA;One is an awful pair I've had for decades and should throw out: &#xD;&#xA;&#xD;&#xA;![enter image description here][4]&#xD;&#xA;&#xD;&#xA;And one is specifically for getting pickles out of jars:&#xD;&#xA;&#xD;&#xA;![enter image description here][5]&#xD;&#xA;&#xD;&#xA;They were a gift, but I have to say there are times I am glad I own them.&#xD;&#xA;&#xD;&#xA;I also have lots of chopsticks.&#xD;&#xA;&#xD;&#xA;Assuming you don't want to build a &quot;tong collection&quot; I would say get one good metal pair and a pack of wooden chopsticks. For light weight stuff like picking up an almost-cooked piece of macaroni from the pot so you can taste it, or for working on a Teflon pan, you can easily use the chopsticks, which have the advantage of staying cool - you would burn your mouth on a metal tong when eating macaroni. For everything else (turning steaks or chicken breasts, getting all the roast potatoes out of the hot pan etc) use the good metal ones.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fIWNJ.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/HLhDC.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/LRafh.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/PX6Mc.jpg" />
  <row Id="30655" PostHistoryTypeId="2" PostId="14553" RevisionGUID="8a948481-91e3-4178-af47-a3fc3cd55151" CreationDate="2011-05-06T23:11:19.580" UserId="6024" Text="It may be a matter of how you are defining 'Fresh', but my experience has been that 'fresh' isn't that hard to maintain, as long as I'm making a loaf with a significant crust; just don't cut it.  I tend to leave the bread on the rack in my oven overnight to cool down, with no loss of freshness, as long as it hasn't been cut into.  Once it's cut into, things change, but the crust itself isn't terribly vulnerable to getting stale quickly, and protects the rest of the bread." />
  <row Id="30656" PostHistoryTypeId="2" PostId="14554" RevisionGUID="e1681cf8-fe39-4924-a4d3-8f9b960c9625" CreationDate="2011-05-06T23:34:42.697" UserId="6024" Text="Well, there are number of things you can do to try and reduce overcooking, but I think the real answer has already been hit upon -- the seasonings.  Most seasonings aren't nearly as tolerant of heat as the chicken itself is, and what you are seeing isn't so much burned chicken as burned spices. (Want to see?  Try putting a bit of olive oil in the pan, add seasonings, and watch them... The pepper, and the lemon in the lemon pepper, for sure, will have problems.  Not sure about curry powder.)&#xD;&#xA;&#xD;&#xA;You may have better luck with a brine or some such to impart flavor, or adding the spices at the end, but if you are going to spice it first, you will have to cook it at a very low heat to avoid burning the spices.  Salt is safe, but the rest should be used just before taking it out of the pan." />
  <row Id="30657" PostHistoryTypeId="25" PostId="14548" RevisionGUID="e8e7ca11-985b-4b3a-adff-c3a04253aac6" CreationDate="2011-05-07T02:49:14.850" Comment="http://twitter.com/#!/StackCooking/status/66696061770670080" />
  <row Id="30658" PostHistoryTypeId="2" PostId="14555" RevisionGUID="5fe41188-5edb-4a49-ac96-82b3c49d78f5" CreationDate="2011-05-07T05:06:50.060" UserId="6026" Text="As many others have pointed out, this question is too broad. However, I do sympathize with you, it is seriously difficult to learn about _the food that is actually eaten in China_ outside of major cities in the USA.&#xD;&#xA;&#xD;&#xA;On thing you should keep in mind:&#xD;&#xA;&#xD;&#xA;__There is nothing that unifies Chinese cooking__&#xD;&#xA;&#xD;&#xA; - Should Chinese food be served with&#xD;&#xA;   rice? It depends&#xD;&#xA; - Should you use rice, wheat, or egg noodles? It depends&#xD;&#xA; - Should you use soy sauce, oyster sauce, MSG etc? It depends&#xD;&#xA;&#xD;&#xA;My advice would be to focus on a single province; learn the sauces &amp; dishes from there. IOM Hunan food is seriously underappriciated in the USA.&#xD;&#xA;&#xD;&#xA;Apart from that here are some warning signs that what you are reading about _might_ not be 'authentic': &#xD;&#xA;&#xD;&#xA; 1. Breaded &amp; deep fried meats&#xD;&#xA; 2. Wade-Giles romanization instead of pinyin (For example _szechuan_ instead of _sichuan_)&#xD;&#xA; 3. You can buy all the ingredients in a supermarket&#xD;&#xA; 4. Ingredients are &gt; 60% meat&#xD;&#xA; 5. Vegetarian recipes&#xD;&#xA; 6. Dairy&#xD;&#xA; 7. Raw vegetables&#xD;&#xA; 8. Dessert items&#xD;&#xA;&#xD;&#xA;These are not hard-and-fast rules but things that are rare in Chin but common in American-Chinese cooking.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30659" PostHistoryTypeId="25" PostId="14541" RevisionGUID="e14b8430-7a75-48dd-8dc9-0e87c4400b1c" CreationDate="2011-05-07T08:49:14.917" Comment="http://twitter.com/#!/StackCooking/status/66786658548334592" />
  <row Id="30660" PostHistoryTypeId="6" PostId="1235" RevisionGUID="5a52a292-0940-40c0-999b-0a0be95ea197" CreationDate="2011-05-07T11:09:55.367" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;chinese-cuisine&gt;" />
  <row Id="30661" PostHistoryTypeId="10" PostId="1235" RevisionGUID="5acf2689-1cb4-4575-9f0a-ac2a1810225e" CreationDate="2011-05-07T11:10:45.880" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30662" PostHistoryTypeId="25" PostId="14547" RevisionGUID="43770517-5986-4ceb-80a6-89a85b004fec" CreationDate="2011-05-07T11:49:14.570" Comment="http://twitter.com/#!/StackCooking/status/66831955982958592" />
  <row Id="30663" PostHistoryTypeId="2" PostId="14556" RevisionGUID="3667b6d2-af1b-428a-a671-6b99d4972fe8" CreationDate="2011-05-07T15:51:39.240" UserId="5258" Text="It is advised to pat a steak dry before frying. I've used paper towels in the past for this, but sometimes parts of them stick to meat. Now and then I've used a clean cloth kitchen towel for patting and put it immediately to wash bin for hygiene reasons. This seems a bit wasteful to me.&#xD;&#xA;&#xD;&#xA;How do professional kitchens do this? If they use cloth towels, how often they wash them and do they use different towels for different kinds of food (meat, vegetables, fish, chicken) ?&#xD;&#xA;" />
  <row Id="30664" PostHistoryTypeId="1" PostId="14556" RevisionGUID="3667b6d2-af1b-428a-a671-6b99d4972fe8" CreationDate="2011-05-07T15:51:39.240" UserId="5258" Text="Do you use paper or cloth towel for patting a meat dry before frying?" />
  <row Id="30665" PostHistoryTypeId="3" PostId="14556" RevisionGUID="3667b6d2-af1b-428a-a671-6b99d4972fe8" CreationDate="2011-05-07T15:51:39.240" UserId="5258" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;professional&gt;" />
  <row Id="30666" PostHistoryTypeId="2" PostId="14557" RevisionGUID="627cbc22-0b71-49ee-91cd-0a637847e156" CreationDate="2011-05-07T16:16:01.740" UserId="6027" Text="I would drain them, put them in a glass jar and cover completely with olive oil.  Maybe add some flavourings such as dried chilli or orange zest.  Covered with oil in the fridge they should keep indefinitely." />
  <row Id="30667" PostHistoryTypeId="2" PostId="14558" RevisionGUID="f6c3db34-7d9b-4a94-bbf3-571262eb706a" CreationDate="2011-05-07T20:45:03.790" UserId="5962" Text="I was doing some research on websites and came upon a site where a German pasta company had been trying to sell their products into the US (the site is down, looks like the enterprise was not successful).&#xD;&#xA;&#xD;&#xA;There is a list of their pasta types given:&#xD;&#xA;Fadennudeln, Schnittnudeln, Bandnudeln, Walznudeln, Nudelnester, Drelli, Spiralen, Makkaroni, Knoepfle, Bauern Spaetzle.&#xD;&#xA;&#xD;&#xA;Apart from learning the meaning of the name &quot;Knopfler&quot;, I was very surprised to find such a range of pasta with specialized names coming from Germany. I have eaten pasta in Germany, but never before realised that they have their own &quot;pasta tradition&quot;.&#xD;&#xA;&#xD;&#xA;Being English, with a pasta tradition imported from Italy, I am wondering if other countries apart from Germany and Italy have their own &quot;pasta traditions&quot;? I am thinking Old World Europe - of course the USA has its local variations, but they are not what I am looking for - a unique noodle version is the priority." />
  <row Id="30668" PostHistoryTypeId="1" PostId="14558" RevisionGUID="f6c3db34-7d9b-4a94-bbf3-571262eb706a" CreationDate="2011-05-07T20:45:03.790" UserId="5962" Text="Pasta traditions" />
  <row Id="30669" PostHistoryTypeId="3" PostId="14558" RevisionGUID="f6c3db34-7d9b-4a94-bbf3-571262eb706a" CreationDate="2011-05-07T20:45:03.790" UserId="5962" Text="&lt;pasta&gt;" />
  <row Id="30670" PostHistoryTypeId="25" PostId="14556" RevisionGUID="5351230e-deb0-444c-8913-698ee30778cd" CreationDate="2011-05-07T20:49:15.233" Comment="http://twitter.com/#!/StackCooking/status/66967854246928384" />
  <row Id="30671" PostHistoryTypeId="2" PostId="14559" RevisionGUID="426ad419-af40-46bd-bbc8-85304bcfa32b" CreationDate="2011-05-07T21:22:42.430" UserId="5944" Text="As far as I know, yeast helps the dough rise by eating away some of the sugar in the flour. But if we make low-carb bread (with, say, soya flour), yeast has nothing to eat and the bread will not rise. One solution might be to use baking powder, but then our bread has a cake-like texture. Do you have any suggestions? Thanks in advance." />
  <row Id="30672" PostHistoryTypeId="1" PostId="14559" RevisionGUID="426ad419-af40-46bd-bbc8-85304bcfa32b" CreationDate="2011-05-07T21:22:42.430" UserId="5944" Text="How can low-carb bread rise?" />
  <row Id="30673" PostHistoryTypeId="3" PostId="14559" RevisionGUID="426ad419-af40-46bd-bbc8-85304bcfa32b" CreationDate="2011-05-07T21:22:42.430" UserId="5944" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;low-carb&gt;" />
  <row Id="30674" PostHistoryTypeId="2" PostId="14560" RevisionGUID="b1722e2e-995b-437d-9c2b-b7807329c10b" CreationDate="2011-05-07T21:29:23.593" UserId="6028" Text="Once a long time ago (1974) I went to Mexico and stopped in at a crepery run by a French lady.  She made the most wonderful crepes you have ever tasted!!  It was of the type that sat on the counter like the one you describe.  Maybe if you enquired in Mexico, they might still sell that type.  But 37 years later is a very long time I suppose to expect something like that to still be manufactured and in operation.  But one never knows.  Worth a look-see.&#xD;&#xA;&#xD;&#xA;Doreen " />
  <row Id="30675" PostHistoryTypeId="2" PostId="14561" RevisionGUID="6d8fc8ba-81d5-4259-a41c-7f94b33d33d8" CreationDate="2011-05-07T22:03:38.947" UserId="3348" Text="If you're worried about feeding the yeast, you'll probably want to add a little sugar to your recipe. If you keep the amount low enough (I'd probably start with half as much as would usually be used for a given amount of yeast) the yeast will consume all or nearly all of it.&#xD;&#xA;&#xD;&#xA;As to cake-like texture, that's as much a factor of lack of gluten development as it is the leavening agent. If you don't have much gluten going, you get that crumbly cake or muffin texture--which is what you want in cakes or muffins.&#xD;&#xA;&#xD;&#xA;If you're going to use very little wheat flour or none at all, you might consider adding vital wheat gluten to your recipe so that you can build a decent structure in your bread.&#xD;&#xA;&#xD;&#xA;I imagine you'd have to make hundreds of loaves of bread to get the balances right on your own, so I'd recommend looking for low-carb yeast bread recipes that contain a bit of sugar and maybe vital wheat gluten. Those would probably have a decent chance of success." />
  <row Id="30676" PostHistoryTypeId="2" PostId="14562" RevisionGUID="c741e9e9-f189-4b4e-a76d-c7f870ec10ca" CreationDate="2011-05-07T22:07:20.630" UserId="3348" Text="Spaetzle are pretty unique as pastas go--they're almost dumplings--and it shouldn't be hard to find recipes.&#xD;&#xA;&#xD;&#xA;Beyond that, I'd look to Asia for true variations on noodles that aren't just shape variations of the standard semolina noodle or egg noodle." />
  <row Id="30677" PostHistoryTypeId="2" PostId="14563" RevisionGUID="59f0f62c-7b92-402a-bd0e-5dfe57003adb" CreationDate="2011-05-07T23:11:29.627" UserId="5962" Text="As Bikeboy said, sugar will hasten the process, but yeast has enzymes that break down the starch to get to the sugar components.&#xD;&#xA;&#xD;&#xA;If it has starch in it, yeast will eventually persevere and the dough will rise. If it takes longer than usual, you need to have patience ... " />
  <row Id="30678" PostHistoryTypeId="2" PostId="14564" RevisionGUID="e1d1dff2-b262-4e85-8aec-19691f85be08" CreationDate="2011-05-08T00:30:56.050" UserId="2595" Text="I have a recipe that calls for 12 plum tomatoes (seeded, skinned, and pureed). Can I substitute regular tomatoes, and if so, in what ratio should I substitute them?&#xD;&#xA;&#xD;&#xA;Here is a picture of what I mean by &quot;regular&quot; tomatoes:&#xD;&#xA;&#xD;&#xA;![&quot;regular&quot; tomatoes][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/DJrZX.jpg" />
  <row Id="30679" PostHistoryTypeId="1" PostId="14564" RevisionGUID="e1d1dff2-b262-4e85-8aec-19691f85be08" CreationDate="2011-05-08T00:30:56.050" UserId="2595" Text="What is the conversion rate between plum tomatoes and &quot;regular&quot; tomatoes?" />
  <row Id="30680" PostHistoryTypeId="3" PostId="14564" RevisionGUID="e1d1dff2-b262-4e85-8aec-19691f85be08" CreationDate="2011-05-08T00:30:56.050" UserId="2595" Text="&lt;substitutions&gt;&lt;tomatoes&gt;" />
  <row Id="30681" PostHistoryTypeId="5" PostId="14541" RevisionGUID="0aabba99-80b3-4440-b286-13f2c055f01b" CreationDate="2011-05-08T00:34:35.437" UserId="15" Comment="deleted 4 characters in body; edited title" Text="When cooking a frozen pizza in a conventional oven, I have two similar personal pizzas: one box's instructions say to cook at 425&amp;deg;F for 19 minutes, and the instructions on the other pizza box says to cook at 33 minutes at 350&amp;deg;F.  &#xD;&#xA;&#xD;&#xA; - Can I cook both pizzas at 350&amp;deg;F for ~33 minutes? &#xD;&#xA; - Does 350&amp;deg;F at 33 minutes equate to 425&amp;deg;F at 19 minutes with frozen pizzas in a conventional oven? &#xD;&#xA; - If not, why not?" />
  <row Id="30682" PostHistoryTypeId="4" PostId="14541" RevisionGUID="0aabba99-80b3-4440-b286-13f2c055f01b" CreationDate="2011-05-08T00:34:35.437" UserId="15" Comment="deleted 4 characters in body; edited title" Text="Frozen pizza - Understanding time and temperature equivalency" />
  <row Id="30683" PostHistoryTypeId="2" PostId="14565" RevisionGUID="8e3c4335-007a-4779-ba8e-81b56a61d496" CreationDate="2011-05-08T01:04:45.753" UserId="60" Text="The tomatoes pictured are known as [slicing or globe tomatoes][1]. The conversion rate is going to depend significantly on the size of your slicing tomatoes.&#xD;&#xA;&#xD;&#xA;While plum tomatoes tend to be rather uniform in size, a slicing tomato can range anywhere from 1.5 to 3x the size of a plum. If they're close to the size of a baseball, that would be about the 1.5x end of the range. If they're closer to the size of a softball that is the 3x end of the range.&#xD;&#xA;&#xD;&#xA;I'm not sure what your recipe is, but you should be aware of two properties of plum tomatoes. First, they have a much lower water content than slicing tomatoes. This makes them great for stews and sauces. Second, their seeds are rather bitter; this is likely why your recipe calls for them to be seeded.&#xD;&#xA;&#xD;&#xA;If you're using slicing tomatoes you can omit seeding them if you desire. You'll also want to cook them longer to address the higher water content.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;What would honestly be a better option is to simply use [canned San Marzano tomatoes][2]. These are widely considered to be the best tomatoes for sauces. Plus they are canned at the peak of freshness, allowing you to have ripe tomatoes year round. Fresh tomatoes bought outside of summer are often lacking in flavor.&#xD;&#xA;&#xD;&#xA;[1]: http://www.foodsubs.com/Tomtom.html&#xD;&#xA;[2]: http://www.amazon.com/Cento-Marzano-Certified-Tomatoes-28-Ounce/dp/B002C4HZ00/ref=sr_1_7?ie=UTF8&amp;qid=1304816462&amp;sr=8-7" />
  <row Id="30684" PostHistoryTypeId="5" PostId="14563" RevisionGUID="3aa3b7f3-694e-431e-a8c9-fea4c2c6b816" CreationDate="2011-05-08T01:30:53.827" UserId="5962" Comment="more thoughts" Text="As Bikeboy said, sugar will hasten the process, but yeast has enzymes that break down the starch to get to the sugar components.&#xD;&#xA;&#xD;&#xA;If it has starch in it, yeast will eventually persevere and the dough will rise. It doesn't have to be wheat starch, but the yeasts we use commonly are used to working on wheat or barley flour. They will adapt to other starches. It may be better to make these breads on the sourdough principle, once you persuade a yeast to work.&#xD;&#xA;&#xD;&#xA; If it takes longer than usual, you need to have patience ... " />
  <row Id="30685" PostHistoryTypeId="2" PostId="14566" RevisionGUID="8c9fbcc2-a5be-4781-87af-d9fe992a9362" CreationDate="2011-05-08T02:30:40.667" UserId="3672" Text="I think that paper towel would be best for hygenic reasons and convenience. In professional kitchens I have been in the paper towels are a tough thin beige type that don't pill easily. We use them to dry many foods and they don't disintegrate or stick. Asking a janitorial company about them could let you know where to purchase them. If you are concerned about using paper towel for environmental reasons or whatever your reasons are and want to use cloth, then there are a couple of foodsafe things to keep in mind. The cloths used on meats should be used only for meats to prevent cross contamination. They should also be sanitized properly to prevent food borne illness. I hope this helps answer your question. " />
  <row Id="30686" PostHistoryTypeId="25" PostId="14564" RevisionGUID="41b7b2ee-1d29-4074-99e7-7fb165fba3c4" CreationDate="2011-05-08T02:49:15.413" Comment="http://twitter.com/#!/StackCooking/status/67058452433862656" />
  <row Id="30687" PostHistoryTypeId="2" PostId="14567" RevisionGUID="8dc39b16-6e66-481a-8b54-a9474c004b86" CreationDate="2011-05-08T03:22:47.850" UserId="295" Text="I was not familiar with advice to pat meat dry, so I asked a chef what was going on.  The answer was...  complicated.&#xD;&#xA;&#xD;&#xA;First, if you're working with meats that were frozen, you're going to want to remove any moisture which comes from the freezer (frozen humidity, which is essentially water).&#xD;&#xA;&#xD;&#xA;For un-marinated meats, you want to be careful how you pat them.  The important distinction, in all cases, is not to remove any natural fluids (blood) from the meat.  This would remove both moisture and flavor, resulting in bland, dry cuts of meat.  So, do **not** press the meat when patting; this will squeeze moisture out.  You should lightly touch/brush the surface, so excess moisture wicks away.  That's it.&#xD;&#xA;&#xD;&#xA;For marinated meats, it can depend a bit on the marinade, and how much your supposed to keep for flavor.  Otherwise, stick with the &quot;remove **excess** moisture, but nothing else&quot; idea.&#xD;&#xA;&#xD;&#xA;So, long story short, if paper towels are sticking to the meat, you're removing too much moisture.  Maybe try this the other way around: set a paper towel on your work surface, hold the meat in some tongs, and touch the meat to the towel as you're putting them on to fry.&#xD;&#xA;&#xD;&#xA;As to how professional, large scale kitchens do it; they don't.  They'll take a large sheet pan, place a drip rack in the pan, and place the steaks on the rack.  This allows excess juices to flow off naturally, and everything is easily washable and reusable.  If the meat is not cooked quickly after set to dry, you can baste drippings, marinade, or oil onto them just before cooking." />
  <row Id="30688" PostHistoryTypeId="25" PostId="14558" RevisionGUID="e90961b3-4d76-432a-b675-46a1dc725b06" CreationDate="2011-05-08T05:49:15.873" Comment="http://twitter.com/#!/StackCooking/status/67103751634292736" />
  <row Id="30689" PostHistoryTypeId="2" PostId="14568" RevisionGUID="8b266651-d68f-42d6-ad11-4037df84ff19" CreationDate="2011-05-08T08:33:01.623" UserId="67" Text="I think the metalurgy and material questions have been pretty well answered, and [Kate went over a few of the different styles][1] ...&#xD;&#xA;&#xD;&#xA;As for other considerations:&#xD;&#xA;&#xD;&#xA;- **Length** : It's whatever you find comfortable for the most part.  I find 12&quot; long to be a good general use size for cooking, serving salad, etc, but I keep a longer pair when grilling (18&quot;?), as it lets me to reach into places better and stay cooler during long grilling sessions.&#xD;&#xA;&#xD;&#xA;  My neighbor, however, has more shorter ones ... she's got kids, and they're easier for them to use.  And there are also some practical reasons for short ones (eg, Kate's second image looks like ones for an ice bucket .. and for those times when I had an ice bucket, it's nice to be able to fit the tongs inside for storage, so you're not digging all over looking for them.  I wouldn't get all short tongs, as if they're too short, you can't reach down into larger pots of boiling water to fish stuff out.&#xD;&#xA;&#xD;&#xA;- **Locking** : I think this one's personal opinion ... I mean, there's nothing worse than trying to grab tongs to keep something from burning, while your other hand's gunked up, and you can't manage to unlock the tongs one handed ... so making sure they'll unlock I find to be more an issue than how they lock.  I personally like the Oxo brand ones, where there's something that specifically sticks out when it's locked, as I can just hit the back down against something (counter, myself, etc) to unlock them.  &#xD;&#xA;&#xD;&#xA;  I know there are some people who don't like them to lock at all, but then you get into issues with storage.  I think it was Alton Brown who recommended saving toilet paper tubes, as use can shove non-locking tongs in 'em, so they'll stay closed for storage.  (or it could've been my mom ... she semed to use toilet paper tubes for just about anything ... keeping cords on appliances bundled up, etc)&#xD;&#xA;&#xD;&#xA;- **Closing style** : Yes, Kate touched on it ... you basically have two main styles ... normally sprung open vs. scissor like.  I grew up with the scissor type ... and I hate them.  (although, I've never seen the pickle jar ones).  The scissor type are affected by where the pivot point is -- closer to the handles means it can open wider, but I find 'em harder to control (the amount of force applied to prevent slipping is a ratio of length of the pivot of the handles over the length from pivot to working end).  Closer to the working end means you don't have to squeeze as hard to keep stuff from slipping, but your hand can get tired more quickly as you have to open it wider to grab stuff.&#xD;&#xA;&#xD;&#xA;  The sprung ones are effectively adjustable in closing force, as you can slide your hand towards the pivot to make them open wider, or closer to the working end to get more force.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;- **Head style** : I find the metal 'scalloped edge' head from Oxo is my most versaile ... but they don't make good ice tongs, as the ice cubes will slide around ... for those, you want the ones with almost teeth at the end.  Some tongs don't have the agressive arch, which works well for turning sturdier items, but sometimes you want something flatter that's almost more spatula like at the tip  (although, the 'pancake turner' ones I've seen advertized on late night tv, that's a spatula with a tong-like arm to come down to hold the pancake while you flip it seems a little odd to me).&#xD;&#xA;&#xD;&#xA;  And I can see the 'spaghetti tongs' that Kate mentioned being useful for grabbing more slippery things like pasta, and I've also seen them used to grabbing more delicate items like fish, as the larger contact area will make it less likely to leave half of the item in the pan.&#xD;&#xA;&#xD;&#xA;- **Grips** : I'm not going to get into the scissor style ones, as except of the pickle ones (where having something other than a class 3 lever makes sense), I'd advise generally avoiding them.  But for the sprung ones, I like having a little bit of grip at the handle; it could be texture on the metal, or a rubberized insert, but something not just smooth metal, which are a little more slippery.  If you don't have a dishwasher, you might not want to get the ones with a rubber / silicone / plastic/ whatever it is insert, as you're going to have crevices that you can't clean as easily.  There's also wooden handled ones, that you often see in grilling/barbequeing sets .. I never much liked those; I have small hands, and they tend to require a much larger grip that I find uncomfortable over long periods.&#xD;&#xA;&#xD;&#xA;- **Hanging** : if you hang most of your utensils, having some sort of a loop on the end us quite useful (see [TFD's 'bad tongs' example][2])  Although, hanging often doesn't work for longer tongs, as some houses don't have that much under-cabinet space (once you add in the bar, hooks, etc.)&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;And sometimes you just need more than one set of tongs, like Kate mentioned ... they all serve different purposes; growing up, we had one set of wooden tongs that were just exclusively to pull toast out of the toaster oven. (although, I've never seen them for sale ... it's a shame, it'd probably save me from the occassional burn when there's something that looks just close enough to grab, but isn't)&#xD;&#xA;&#xD;&#xA;They're like any tool; you might have a favorite knife, but sometimes the larger / smaller / different edge / whatever comes in handy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14528/what-factors-should-i-consider-when-buying-kitchen-tongs/14540#14540&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/14528/what-factors-should-i-consider-when-buying-kitchen-tongs/14532#14532" />
  <row Id="30690" PostHistoryTypeId="2" PostId="14569" RevisionGUID="886cb224-325d-41e1-a88e-6a900dd63a28" CreationDate="2011-05-08T09:04:43.870" UserId="4638" Text="On the Balkans, there is `yufka`. Don't let yourself be fooled, this is a Turkish word meaning a type of bread, but in Bulgaria, ex-Yugoslavia (and I think Romania too), it is used for a type of noodle. &#xD;&#xA;&#xD;&#xA;For this noodle, you make a dough like you would for a `banitsa` (this is a dish similar to a strudel). It only has wheat flour (not semolina) and water. Then you roll it out in flour until it is transparent (~0.3 mm). The sheet is first dried in the air for some days, then baked a bit. The drying and baking makes it crack, resulting in irregular scales. &#xD;&#xA;&#xD;&#xA;The prepared noodles are cooked in water and usually served with feta cheese and butter. &#xD;&#xA;&#xD;&#xA;--- &#xD;&#xA;&#xD;&#xA;BTW, I don't think that there is much of a noodle tradition in Germany. Germans eat lots of pasta today, and most of it is indeed produced locally, but I think that they have (except for Spätzle) imported and simplified the Italian custom, probably in more recent times. In Germany, you get practically two types of noodles - `Hartweizennudeln`, noodles made with 100% durum semolina (the Italian type), and `Eiernudeln`, noodles with eggs added to the dough (not sure if they are always made with durum, Spätzle usually isn't). The rest of the terms just denotes different shapes of noodles, but unlike Italy, there are no rules for which noodles go with which kind of sauce. The different shapes are just used interchangeably by German cooks. &#xD;&#xA;&#xD;&#xA;Some Germans could tell you that they have a different type of noodle, called `Maultaschen`. This is something of a border case, but I consider it to be a dumpling, not a noodle. On the other hand, it could be argued that if ravioli are a noodle, then Maultaschen are a noodle too. Either way, Maultaschen are traditional food from Schwaben. " />
  <row Id="30691" PostHistoryTypeId="2" PostId="14570" RevisionGUID="9c119ace-4233-4e21-8ee9-1e6586071352" CreationDate="2011-05-08T09:19:25.263" UserId="4638" Text="I don't even remember where I have learned that, but I've always thought it common knowledge: Before a piece of meat gets seasoned, or malleted for tenderizing (sorry, don't know the English word for that), or marinated, or thrown into the pan, or ground, it should be first washed under the faucet, and then patted dry. When I think of it, it also makes sense to me, because the bacteria are always on the meat surface, never inside. So I don't think it is a vestige of the time one got bloodied cuts from the village butcher, but that it applies to the modern meat pieces sold on absorbent pads too. &#xD;&#xA;&#xD;&#xA;And then I read [this question][1], which presumes patting (but doesn't mention washing). Most of the answers and comments seem to indicate that patting isn't always considered necessary, and there is no mention of washing the meat or of the dripping water from the washing. In fact, the answers and comments wouldn't make much sense if one assumes that the meat has been just washed. &#xD;&#xA;&#xD;&#xA;So is washing compulsory, is it optional but a good idea, is it plain useless, or does it even have disadvantages for the meat? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14556/do-you-use-paper-or-cloth-towel-for-patting-a-meat-dry-before-frying" />
  <row Id="30692" PostHistoryTypeId="1" PostId="14570" RevisionGUID="9c119ace-4233-4e21-8ee9-1e6586071352" CreationDate="2011-05-08T09:19:25.263" UserId="4638" Text="Does meat need to be washed before preparation?" />
  <row Id="30693" PostHistoryTypeId="3" PostId="14570" RevisionGUID="9c119ace-4233-4e21-8ee9-1e6586071352" CreationDate="2011-05-08T09:19:25.263" UserId="4638" Text="&lt;food-safety&gt;&lt;meat&gt;" />
  <row Id="30694" PostHistoryTypeId="2" PostId="14571" RevisionGUID="4d61508e-b783-426b-8f06-b4a0624b1a0c" CreationDate="2011-05-08T09:54:38.693" UserId="4194" Text="It's neither necessary nor a particularly good idea; it does little to remove bacteria from the surface of the meat (which you're about to cook, remember) and runs the risk of spraying/dripping bacteria all over the kitchen.&#xD;&#xA;&#xD;&#xA;The FSIS has an article on it [here][1]:&#xD;&#xA;&gt; Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces.&#xD;&#xA;&#xD;&#xA;The only exception would be something like vac-packed, wet-aged meat where you need to remove the salt, but that's a matter of preference.&#xD;&#xA;&#xD;&#xA;I have never washed a piece of meat in my life and I'm still here!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/Fact_Sheets/Does_Washing_Food_Promote_Food_Safety/index.asp" />
  <row Id="30695" PostHistoryTypeId="16" PostId="14558" RevisionGUID="f4ca2d78-7e8a-41a3-a3e4-a6fcb024876f" CreationDate="2011-05-08T16:23:07.983" UserId="60" />
  <row Id="30696" PostHistoryTypeId="16" PostId="14562" RevisionGUID="f8d88b30-6b1c-48c8-8fce-8302936e97c8" CreationDate="2011-05-08T16:23:07.983" UserId="60" />
  <row Id="30697" PostHistoryTypeId="16" PostId="14569" RevisionGUID="bc9f6d64-a328-4015-9ffc-c5f6b3be8998" CreationDate="2011-05-08T16:23:07.983" UserId="60" />
  <row Id="30698" PostHistoryTypeId="2" PostId="14572" RevisionGUID="454958d4-3164-4a92-834b-13ec7b1c65b0" CreationDate="2011-05-08T17:02:05.383" UserId="67" Text="There's a lot of different cheese cutting implements ... so it's probably better to discuss advantages / disadvantages by type.&#xD;&#xA;&#xD;&#xA;* **[Wire mounted to a cutting board][1]** : Useful for really soft cheeses like chèvre and brie, but I'm not really a fan as you have to clean out the little groove, and it takes up a lot of room for something with only a few uses (it also works for cutting logs of refrigerated cookie dough).  If you're cutting a log of chèvre, you get a similar cut by looping it with dental floss and pulling, and it'll deform the log less.  Also works well with medium firm cheeses.&#xD;&#xA;&#xD;&#xA;* **[Wire mounted on a handle with a roller][2]** : Works on semi-soft to medium firmness cheeses (or cheese food); anything that'll hold its shape in a block (even Velveta), but not what you'd consider a 'hard' cheese.  There's less drag than a knife, and you can get consistent thickness slices (some are adjustable, some you just change the angle of the handle relative to the block to get a thinner slice) ... but they have the problem that the roller can get gunked up, and if the block's wider than the cutter, you'll have to take a knife to the block first.&#xD;&#xA;&#xD;&#xA;* **[Cheese Plane][3]** :  (looks kinda spatula-ish, with a slicing slot in it).  Works best for medium firm cheeses; easy to clean, you get consistent thickness slices (although, only one thickness), and it can be a little faster than using a knife if you're trying for really thin slices.  (if you need thicker slices, you'd have to double or triple up, removing any speed advantage).  It actually *can* be used on something wider than the slot if the cheese isn't too firm.  And, in a pinch, it can also double as a vegetable peeler, as I've learned from a friend.&#xD;&#xA;&#xD;&#xA;When we start getting to &quot;cheese knife&quot;, there's a few different things that the term might be referring to:&#xD;&#xA;&#xD;&#xA;* a spreading knife : rounded tip, used for serving soft cheeses, but can still cut firmer stuff.&#xD;&#xA;* knives with a fork on the front; may also have holes through the blade so the cheese will release rather than dragging; used for serving medium firm cheeses.&#xD;&#xA;* a spade : short, wide, pointed tip (actually looks like the spade on a deck of cards) : used for prying off chunks of hard cheeses.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I've seen other ones that look more like chisels; I've never used them.  I'd assume they'd be best for medium-firm cheeses that aren't in too large of a block.&#xD;&#xA;&#xD;&#xA;Personally, I typically use this cheap 'micro-serated' paring knife that I think I got two in a pack at a dollar store about 15 years ago.  It's horrible for cutting just about everything else, but it's amazing for most cheeses; it might be that the teeth aren't really aligned well anymore, but it keeps the cheese from dragging along the blade, so I can get really clean slices quite quickly; it works okay for everything but really hard cheeses (good point, but not wide enough to get a flake off, really soft cheeses (see the dental floss comment above), or really crumbly cheeses.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Fox-Run-Marble-Cheese-Slicer/dp/B0000VZA2W/&#xD;&#xA;  [2]: http://www.amazon.com/Norpro-NP330-Adjustable-Cheese-Slicer/dp/B000HMB0IM&#xD;&#xA;  [3]: http://www.amazon.com/OXO-Good-Grips-Cheese-Plane/dp/B00004OCJM/" />
  <row Id="30703" PostHistoryTypeId="2" PostId="14574" RevisionGUID="0b8b7776-1019-46b3-a7bd-5e58c78df142" CreationDate="2011-05-08T20:59:02.287" UserId="123" Text="Do you peel the husk away, remove the silk, re-husk(?), then soak in water? Same steps but different order? Am I missing steps? Perhaps I have too many? I'm getting conflicting information searching the web. My usual strategy has been the above but it's a real pain if you have many ears of corn to prepare.&#xD;&#xA;&#xD;&#xA;Also, if there is a lot of husk, how much do you leave on?" />
  <row Id="30704" PostHistoryTypeId="1" PostId="14574" RevisionGUID="0b8b7776-1019-46b3-a7bd-5e58c78df142" CreationDate="2011-05-08T20:59:02.287" UserId="123" Text="How do you prepare ears of corn for grilling in the husk?" />
  <row Id="30705" PostHistoryTypeId="3" PostId="14574" RevisionGUID="0b8b7776-1019-46b3-a7bd-5e58c78df142" CreationDate="2011-05-08T20:59:02.287" UserId="123" Text="&lt;vegetables&gt;&lt;grilling&gt;&lt;roasting&gt;&lt;corn&gt;" />
  <row Id="30709" PostHistoryTypeId="5" PostId="14574" RevisionGUID="d199e06d-f1ac-4524-8287-954cc0a2f8b7" CreationDate="2011-05-08T21:35:29.130" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do you cook corn on the cob on BBQ ?](http://cooking.stackexchange.com/questions/1481/how-do-you-cook-corn-on-the-cob-on-bbq)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Do you peel the husk away, remove the silk, re-husk(?), then soak in water? Same steps but different order? Am I missing steps? Perhaps I have too many? I'm getting conflicting information searching the web. My usual strategy has been the above but it's a real pain if you have many ears of corn to prepare.&#xD;&#xA;&#xD;&#xA;Also, if there is a lot of husk, how much do you leave on?" />
  <row Id="30710" PostHistoryTypeId="10" PostId="14574" RevisionGUID="c4d3478e-ed81-4dd6-9e31-6b97e24db076" CreationDate="2011-05-08T21:35:28.943" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30711" PostHistoryTypeId="2" PostId="14576" RevisionGUID="792c0f3a-a806-47eb-a909-618a85ba4c69" CreationDate="2011-05-08T21:59:18.330" UserId="6037" Text="My range does not have a broiler, but I've been coming across recipes lately (for pizza, in particular) that require one.  Any suggestions on how to fake it?&#xD;&#xA;&#xD;&#xA;One thing I've tried is to preheat a baking stone, placing it *above* where I'll put other things.  Unfortunately, it didn't work too well." />
  <row Id="30712" PostHistoryTypeId="1" PostId="14576" RevisionGUID="792c0f3a-a806-47eb-a909-618a85ba4c69" CreationDate="2011-05-08T21:59:18.330" UserId="6037" Text="No broiler - is there a way to fake it?" />
  <row Id="30713" PostHistoryTypeId="3" PostId="14576" RevisionGUID="792c0f3a-a806-47eb-a909-618a85ba4c69" CreationDate="2011-05-08T21:59:18.330" UserId="6037" Text="&lt;broiler&gt;" />
  <row Id="30714" PostHistoryTypeId="2" PostId="14577" RevisionGUID="a5a7b7a1-219f-4292-82d1-ff94393f0afb" CreationDate="2011-05-09T01:22:14.483" UserId="5962" Text="I hate to say this, but broiling a pizza IS faking it!&#xD;&#xA;&#xD;&#xA;You could get one of those small electric ones that are popular with students and other one room living people for less than $20 - or just cook things right at the top of the oven (that works too well for me) - or use a blowlamp.&#xD;&#xA;&#xD;&#xA;Personally, I don't need a broiler to reduce food to a charred mess ..." />
  <row Id="30715" PostHistoryTypeId="2" PostId="14578" RevisionGUID="556ea214-0a3d-4ca5-8e7b-287a0e6e964a" CreationDate="2011-05-09T02:15:41.010" UserId="5778" Text="A toaster oven works great for smaller items. Most toaster ovens come with a broiler. Plus, toaster ovens are just a great tool for cooking smaller items without using a bunch of energy and heating up the house (especially in the summer months). Unfortunately a full sized pizza wouldn't work so well in a toaster oven. (Although you could split the dough and make two rectangular pizzas. Bake one today and save the other in the fridge for a couple days before baking.)&#xD;&#xA;&#xD;&#xA;For something like pizza it might be best to just bake it. If you're looking for a crispier crust you can try putting the pizza directly on the oven rack. If you do that make sure to line the bottom of the oven with foil to catch any cheese or oil that falls/runs off the edge of the pizza.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30716" PostHistoryTypeId="2" PostId="14579" RevisionGUID="b8bfee56-fed2-4b67-b00a-02f9b008a175" CreationDate="2011-05-09T02:40:09.357" UserId="2906" Text="Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them.&#xD;&#xA;&#xD;&#xA;I have a nice collection of spices that I cook with, but my curries seem to always look and taste quite similar. Most of these are a yellowy colour, dominated by turmeric.&#xD;&#xA;&#xD;&#xA;Thinking of butter chicken and also a goat masala that is available at a local restaurant; what dominant coloured spice am I missing that would give my curries a red or brown colour?&#xD;&#xA;&#xD;&#xA;I am assuming that these would introduce me to some new flavours that I can mix and match with.&#xD;&#xA;&#xD;&#xA;Note: I already have paprika." />
  <row Id="30717" PostHistoryTypeId="1" PostId="14579" RevisionGUID="b8bfee56-fed2-4b67-b00a-02f9b008a175" CreationDate="2011-05-09T02:40:09.357" UserId="2906" Text="Which spice gives brown colour to Indian curry?" />
  <row Id="30718" PostHistoryTypeId="3" PostId="14579" RevisionGUID="b8bfee56-fed2-4b67-b00a-02f9b008a175" CreationDate="2011-05-09T02:40:09.357" UserId="2906" Text="&lt;spices&gt;&lt;indian-cuisine&gt;" />
  <row Id="30719" PostHistoryTypeId="2" PostId="14580" RevisionGUID="38ec2261-6f0f-4cab-ad7e-86fc07d987f7" CreationDate="2011-05-09T02:52:36.560" UserId="41" Text="I've seen a lot of different curry recipes with varying levels of authenticity, but the most common ingredients I see in curries that might impart that colour are:&#xD;&#xA;&#xD;&#xA;  * Garam masala (brown)&#xD;&#xA;  * Chili powder (red)&#xD;&#xA;  * Cumin (brown)&#xD;&#xA;  * Paprika (red)&#xD;&#xA;  * Tandoori powder (usually a mix of masala, cumin, ground red pepper, fenugreek, and others - very red)&#xD;&#xA;  * Saffron (red)&#xD;&#xA;&#xD;&#xA;Still, it's all kind of a moot point, because, in Indian *restaurants* the most common source of red is actually red food colouring.  Don't kid yourself; Indian restaurants use plenty of &quot;artificial&quot; ingredients - they also usually use food colouring in the saffron rice, which is how they get those few vibrant red grains to mix in with the yellowish rice." />
  <row Id="30720" PostHistoryTypeId="5" PostId="14576" RevisionGUID="fe553daf-a220-46f1-8d4c-aae77912ac00" CreationDate="2011-05-09T03:01:06.560" UserId="3203" Comment="added 15 characters in body" Text="My range (oven) does not have a broiler (grill), but I've been coming across recipes lately (for pizza, in particular) that require one.  Any suggestions on how to fake it?&#xD;&#xA;&#xD;&#xA;One thing I've tried is to preheat a baking stone, placing it *above* where I'll put other things.  Unfortunately, it didn't work too well." />
  <row Id="30721" PostHistoryTypeId="2" PostId="14581" RevisionGUID="2092f773-3418-42c3-87cc-3cce925e6f8c" CreationDate="2011-05-09T03:34:02.653" UserId="5602" Text="I can think of several Polish noodle types.&#xD;&#xA;&#xD;&#xA; * Uszka - shaped like tortellini, filled with mushrooms. Usually served in soup. &#xD;&#xA; * Kopytka - made of flour, potatoes and eggs. The composition is basically the same as gnocchi, but they're formed differently: you roll the dough into a rope the size of your thumb, then cut it into pieces diagonally.&#xD;&#xA; * Kluski lane (&quot;poured noodles&quot;) - a thin egg and flour dough that's drizzled into boiling water. Usually served in soup. Similar to spaetzle.&#xD;&#xA; * Pierogi - a round piece of dough that's folded around a lump of filling, making a semi-circular shape. The filling can be a number of things. The most popular one is a mixture of potatoes and farmer cheese - &quot;pierogi ruskie&quot;. They can also be filled with ground meat, cabbage, or fruit.&#xD;&#xA; * Łazanki - flat square pieces of pasta, less than an inch wide. Usually mixed with sauerkraut, mushrooms, and optionally sausage or salt pork. The name is probably derived from lasagna.&#xD;&#xA; * Knedle - these are eaten in Poland, but I think they're originally from Hungary. It's a ball of potato dough (similar to kopytka, above) with a plum in the center." />
  <row Id="30722" PostHistoryTypeId="16" PostId="14581" RevisionGUID="b56716c7-ba88-46c1-820a-9c40b624203c" CreationDate="2011-05-09T03:34:02.653" UserId="5602" />
  <row Id="30723" PostHistoryTypeId="2" PostId="14582" RevisionGUID="7b876212-0aad-4806-a5d6-ea90feade71c" CreationDate="2011-05-09T04:05:59.663" UserId="611" Text="I actually have two slightly Zen comments about this, in that they don't answer your question though they may solve your quandary.&#xD;&#xA;&#xD;&#xA;First, you might have the right spices but get the ratios wrong.&#xD;&#xA;In my exeprience, the ration of cumin to turmeric is about 4 to 1, sometimes more. Turmeric is to be used sparingly, half a teaspoon is usually plenty in a big dish. This may be why things are a little too yellow.&#xD;&#xA;&#xD;&#xA;Second, colour doesn't only come from spices. A source of a lot of redness, at least in the Indian food that I know how to make, is tomatoes.&#xD;&#xA;I once learned from an Indian chef that a lot of dahls and curries have onions and tomatoes in them, usually grated to pulp. " />
  <row Id="30724" PostHistoryTypeId="2" PostId="14583" RevisionGUID="c1b9ee07-06b0-45fc-88ba-41a5a8f8654f" CreationDate="2011-05-09T04:16:54.250" UserId="3058" Text="I have just used the same mix and the same baking time, just using a mini muffin pan in place of a 9x9 or 9x13 pan. It worked quite well, although I suggest using the mini muffin liners in the pan, because cleaning all those individual spaces in the pan after brownie baking goes much smoother. I found that without the liners, the tiny brownies seemed to stick quite a bit, even in my good Pampered Chef pan." />
  <row Id="30725" PostHistoryTypeId="2" PostId="14584" RevisionGUID="9d5afad5-1456-4ed1-b7aa-4a39eb75d69d" CreationDate="2011-05-09T04:21:55.913" UserId="1685" Text="What is the impact of assembling a cookie batter in a different manner than that described in the recipe?  What's the best general order for combining the creamed fat &amp; sugar, the dry ingredients and the wet ingredients?&#xD;&#xA;&#xD;&#xA;For instance, the &lt;a href=&quot;http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx&quot;&gt;Toll House Chocolate Chip cookie&lt;/a&gt; recipe says to add the eggs to the creamed mixture, and then the dry ingredients (flour, salt, baking soda).  I sometimes add the dry ingredients, and then the eggs.  What problems might this cause with the finished cookies?" />
  <row Id="30726" PostHistoryTypeId="1" PostId="14584" RevisionGUID="9d5afad5-1456-4ed1-b7aa-4a39eb75d69d" CreationDate="2011-05-09T04:21:55.913" UserId="1685" Text="What impact does the order of assembly have when making cookies?" />
  <row Id="30727" PostHistoryTypeId="3" PostId="14584" RevisionGUID="9d5afad5-1456-4ed1-b7aa-4a39eb75d69d" CreationDate="2011-05-09T04:21:55.913" UserId="1685" Text="&lt;baking&gt;&lt;preparation&gt;&lt;cookies&gt;" />
  <row Id="30728" PostHistoryTypeId="2" PostId="14585" RevisionGUID="51374055-df14-48bc-ab2a-baf280c1a3b3" CreationDate="2011-05-09T05:49:19.733" UserDisplayName="daniel" Text="Generally with baking you mix all the wet ingredients, then all the dry, then incorporate the latter into the former. This prevents clumping and helps make sure everything is mixed uniformly.&#xD;&#xA;&#xD;&#xA;In some recipes, adding the eggs (often *un par un*, or one by one) also contributes (via the yolk's supply of lecithin) to emulsifying e.g. butter and milk together. &#xD;&#xA;&#xD;&#xA;The best way to find out, of course, is to experiment. Next time you're making these cookies, make a double batch. Do one according to the recipe, and the other your way. Honestly with cookies I doubt you'll see much difference; they're basically foolproof (I have, when in a hurry, made chocolate chip cookies by dumping everything in the mixer, whacking it about with the paddle attachment, and then folding in the actual chips. Worked fine, basically). When it comes to baking things that are more finicky--cakes etc--I would follow the recipe directions." />
  <row Id="30729" PostHistoryTypeId="2" PostId="14586" RevisionGUID="6dcd9cf6-7321-4e23-b0e0-b4e3b6b82d22" CreationDate="2011-05-09T06:56:18.023" UserId="2217" Text="I made Toll House Cookies using this recipe [this recipe][1]. They turned out fine, but you could feel the sugar crunching under your teeth (I used half brown, half normal granulated sugar). Next time I want to try for a more chewy texture and I read that this can be achieved by using golden syrup instead of sugar. What is a good ratio for replacing sugar in my recipe? I'm assuming that by adding syrup (= more liquid), I could be throwing off the balance between wet and dry ingredients. Also, should I use powdered sugar instead of granulated. Or maybe I just didn't cream my butter with sugar properly?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.haveagoodcookie.com/" />
  <row Id="30730" PostHistoryTypeId="1" PostId="14586" RevisionGUID="6dcd9cf6-7321-4e23-b0e0-b4e3b6b82d22" CreationDate="2011-05-09T06:56:18.023" UserId="2217" Text="How do I replace sugar for golden syrup in a cookie recipe?" />
  <row Id="30731" PostHistoryTypeId="3" PostId="14586" RevisionGUID="6dcd9cf6-7321-4e23-b0e0-b4e3b6b82d22" CreationDate="2011-05-09T06:56:18.023" UserId="2217" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="30732" PostHistoryTypeId="2" PostId="14587" RevisionGUID="a08d5642-d702-4589-83e7-c2b3a37ad517" CreationDate="2011-05-09T07:00:38.207" UserDisplayName="daniel" Text="You answered your own question. You didn't cream the butter/sugar properly. And no, don't use granulated sugar; the sharp edges of sugar crystals actually help to create air pockets in the butter, making the cookie slightly lighter." />
  <row Id="30733" PostHistoryTypeId="2" PostId="14588" RevisionGUID="95b3a4a5-6189-4078-9921-3530e3be0ab6" CreationDate="2011-05-09T07:42:19.447" UserId="1160" Text="turmeric gives a orangey terracotta colour" />
  <row Id="30734" PostHistoryTypeId="2" PostId="14589" RevisionGUID="f41c6152-85c2-479d-bf2f-27e23b661e75" CreationDate="2011-05-09T08:03:26.140" UserId="6000" Text="I always pat my meat dry but never wash it with water. I believe the rinsing would cause a lot of the blood and meat juices to wash away,leaving less flavorful and less juicy meat. I had a friend who did not like &quot;bloody&quot; meat and she washed it so much it looked pale pink. Needless to say it did not taste very good and had a weird texture." />
  <row Id="30735" PostHistoryTypeId="2" PostId="14590" RevisionGUID="8069010e-8db4-480e-8819-0616071e5572" CreationDate="2011-05-09T08:23:43.350" UserId="4580" Text="Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients. I didn't think I had that, so I used 'fondant sugar' (powder sugar with a bit of water, described [here][1] as poured fondant).&#xD;&#xA;&#xD;&#xA;Is liquid glucose something specific you can buy in stores, or is it a collection name for all kinds of sweet, liquid stuff (honey, syrup, fondant etc.)?&#xD;&#xA;&#xD;&#xA;If it's something specific, can you make it at home as well?&#xD;&#xA;&#xD;&#xA;And yet another question: if I would have added (powdered) sugar to my cream, would I have accomplished ganache as well (after being poured over chocolate), since I think the sugar would dissolve in the cream?&#xD;&#xA;&#xD;&#xA;(Just to be complete: my ganache was fine.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7108/what-is-fondant" />
  <row Id="30736" PostHistoryTypeId="1" PostId="14590" RevisionGUID="8069010e-8db4-480e-8819-0616071e5572" CreationDate="2011-05-09T08:23:43.350" UserId="4580" Text="What is liquid glucose?" />
  <row Id="30737" PostHistoryTypeId="3" PostId="14590" RevisionGUID="8069010e-8db4-480e-8819-0616071e5572" CreationDate="2011-05-09T08:23:43.350" UserId="4580" Text="&lt;sugar&gt;&lt;ganache&gt;" />
  <row Id="30738" PostHistoryTypeId="2" PostId="14591" RevisionGUID="e8e40023-01eb-4692-8f56-2e11dfe7d6d3" CreationDate="2011-05-09T08:28:59.423" UserId="2217" Text="I thought baked wares which include baking soda should be put into oven immediately, otherwise they won't rise. But some cookie recipes call for cooling the dough in the fridge or even freezing it, which seems would negative the leavening properties of soda. Does it have other purpose or could it be left out?" />
  <row Id="30739" PostHistoryTypeId="1" PostId="14591" RevisionGUID="e8e40023-01eb-4692-8f56-2e11dfe7d6d3" CreationDate="2011-05-09T08:28:59.423" UserId="2217" Text="What is the purpose of baking soda in chocolate-chip cookies?" />
  <row Id="30740" PostHistoryTypeId="3" PostId="14591" RevisionGUID="e8e40023-01eb-4692-8f56-2e11dfe7d6d3" CreationDate="2011-05-09T08:28:59.423" UserId="2217" Text="&lt;baking&gt;&lt;cookies&gt;" />
  <row Id="30741" PostHistoryTypeId="5" PostId="14590" RevisionGUID="262217d4-b1fc-4a93-ad25-824cb25e0ab3" CreationDate="2011-05-09T09:11:17.553" UserId="4580" Comment="added 18 characters in body" Text="Two days ago, I was making ganache as a topping for cupcakes. I needed, as expected, cream and chocolate. But '1 teaspoon of liquid glucose' was also on the list of ingredients (for 12 cupcakes). I didn't think I had that, so I used 'fondant sugar' (powder sugar with a bit of water, described [here][1] as poured fondant).&#xD;&#xA;&#xD;&#xA;Is liquid glucose something specific you can buy in stores, or is it a collection name for all kinds of sweet, liquid stuff (honey, syrup, fondant etc.)?&#xD;&#xA;&#xD;&#xA;If it's something specific, can you make it at home as well?&#xD;&#xA;&#xD;&#xA;And yet another question: if I would have added (powdered) sugar to my cream, would I have accomplished ganache as well (after being poured over chocolate), since I think the sugar would dissolve in the cream?&#xD;&#xA;&#xD;&#xA;(Just to be complete: my ganache was fine.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/7108/what-is-fondant" />
  <row Id="30742" PostHistoryTypeId="2" PostId="14592" RevisionGUID="8819d683-a23a-447a-a440-af78ca9a3d02" CreationDate="2011-05-09T13:40:50.157" UserId="2001" Text="First of all- glucose is a different sugar than table sugar. Corn syrup in the US is similar but has a few extra compounds. As far as I can tell it is used for similar reasons as liquid glucose in the EU.&#xD;&#xA;http://www.ochef.com/784.htm&#xD;&#xA;&#xD;&#xA;It is used for a couple reasons:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; 1. it is thicker than sugar syrups.&#xD;&#xA; 2. when making candy a little corn syrup can be added to the sugar solution to prevent crystallization.&#xD;&#xA; 3. in the US at least, it is much cheaper than cane sugar.&#xD;&#xA;&#xD;&#xA;You can buy it in stores here- I can't say whether you can in Belgium.&#xD;&#xA;&#xD;&#xA;I have, on occasion, been forced to use a very thick sugar syrup in place of corn syrup. The recipe used the syrup for reason #1 above and turned out well. If it had been in there for reason #2 it would have been less successful.&#xD;&#xA;&#xD;&#xA;In general, if you can find it, it is probably better to buy than to make a substitute because of reason #3." />
  <row Id="30743" PostHistoryTypeId="2" PostId="14593" RevisionGUID="c66baff7-c85e-4392-ac98-5fc1848d7e05" CreationDate="2011-05-09T13:41:46.630" UserId="6046" Text="My office is having a cake competition and I want to win! But I've never baked a cake before and I have no idea what type of cake to have a go at making. So I'm asking here for some ideas.&#xD;&#xA;&#xD;&#xA;The cake is marked out of ten in three areas.&#xD;&#xA;&#xD;&#xA;1. Originality&#xD;&#xA;2. Taste&#xD;&#xA;3. Presentation&#xD;&#xA;&#xD;&#xA;Do any of you think you have a winning idea? I will award answer to the highest up voted answer." />
  <row Id="30744" PostHistoryTypeId="1" PostId="14593" RevisionGUID="c66baff7-c85e-4392-ac98-5fc1848d7e05" CreationDate="2011-05-09T13:41:46.630" UserId="6046" Text="My office is having a cake competition and I need some ideas for a cake" />
  <row Id="30745" PostHistoryTypeId="3" PostId="14593" RevisionGUID="c66baff7-c85e-4392-ac98-5fc1848d7e05" CreationDate="2011-05-09T13:41:46.630" UserId="6046" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="30746" PostHistoryTypeId="2" PostId="14594" RevisionGUID="c976f002-92df-43cb-a150-36f7a58ac915" CreationDate="2011-05-09T13:47:24.523" UserId="6048" Text="I have seen several recipes for coffee syrup, but none of them with a simple caramel taste. Is getting the caramel taste as easy as using brown sugar instead of white sugar, or do I need to find some store selling caramel flavour (essence)?" />
  <row Id="30747" PostHistoryTypeId="1" PostId="14594" RevisionGUID="c976f002-92df-43cb-a150-36f7a58ac915" CreationDate="2011-05-09T13:47:24.523" UserId="6048" Text="How can I make coffee syrup with caramel taste?" />
  <row Id="30748" PostHistoryTypeId="3" PostId="14594" RevisionGUID="c976f002-92df-43cb-a150-36f7a58ac915" CreationDate="2011-05-09T13:47:24.523" UserId="6048" Text="&lt;sugar&gt;&lt;coffee&gt;&lt;caramelisation&gt;" />
  <row Id="30749" PostHistoryTypeId="2" PostId="14595" RevisionGUID="992ad9b7-13d6-421d-b8e6-aa01ddbe2b39" CreationDate="2011-05-09T13:56:09.880" UserId="5834" Text="Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine. " />
  <row Id="30750" PostHistoryTypeId="1" PostId="14595" RevisionGUID="992ad9b7-13d6-421d-b8e6-aa01ddbe2b39" CreationDate="2011-05-09T13:56:09.880" UserId="5834" Text="Is there a tool to cut cherry tomatoes in half?" />
  <row Id="30751" PostHistoryTypeId="3" PostId="14595" RevisionGUID="992ad9b7-13d6-421d-b8e6-aa01ddbe2b39" CreationDate="2011-05-09T13:56:09.880" UserId="5834" Text="&lt;tomatoes&gt;" />
  <row Id="30752" PostHistoryTypeId="10" PostId="14593" RevisionGUID="0a6e29ab-dc92-4467-ad58-430ffdbdeaaa" CreationDate="2011-05-09T14:01:24.137" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30753" PostHistoryTypeId="2" PostId="14596" RevisionGUID="57ff5dd2-9e8a-46aa-af44-277e3e30a0c3" CreationDate="2011-05-09T14:06:46.893" UserId="60" Text="Yes there is. It's called a [knife](http://www.amazon.com/Shun-DM0707-Classic-10-Inch-Chefs/dp/B0000Y7KN6/). I use a Shun 10&quot; chef's knife, but you could certainly make do with a much cheaper one." />
  <row Id="30754" PostHistoryTypeId="2" PostId="14597" RevisionGUID="443daecd-7d8c-487a-8339-a97fd4a81a73" CreationDate="2011-05-09T14:19:18.653" UserId="6047" Text="I would actually just make caramel. Place about 1 1/4 cup sugar and 1/4 cup in a heavy bottom pan and dissolve over low-medium heat then crank up the heat and let cook, without stirring, until the mixture turns a golden amber colour and starts smoking. Then use the resulting caramel to sweeten your coffee :-)" />
  <row Id="30755" PostHistoryTypeId="2" PostId="14598" RevisionGUID="1eec89ec-46ea-440f-9063-09bea9257a8a" CreationDate="2011-05-09T14:46:53.367" UserId="2001" Text="Baking soda also raises the PH of the product resulting in better browning.&#xD;&#xA;&#xD;&#xA;Soda can be left out. Many recipes- especially for chewier cookies- don't call for any leavening besides the eggs.&#xD;&#xA;http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html&#xD;&#xA;&#xD;&#xA;Cookie recipes often call for the dough to be chilled so that it spreads less in the oven before it sets. This creates a taller, less crispy cookie. Cookie recipes don't typically have very much water in them for the soda to dissolve into. Much of the water is tied up in the butter and won't be available until the dough melts in the oven.&#xD;&#xA;" />
  <row Id="30756" PostHistoryTypeId="2" PostId="14599" RevisionGUID="9f53e3b2-0b50-4a69-abae-c914911db4e0" CreationDate="2011-05-09T16:05:01.223" UserId="60" Text="Liquid glucose is also commonly known as [glucose syrup][1]. &#xD;&#xA;&#xD;&#xA;![glucose syrup tub][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;It's half as sweet as cane sugar, and does not crystallize easily. This makes it popular among pastry chefs.&#xD;&#xA;&#xD;&#xA;[Glucose syrup][1] is almost always made from corn, but it can also come from potatoes, wheat, barley, rice, or cassava. When it is derived from corn it is commonly known in the USA as [corn syrup][3]. Be aware that this is distinctly different from high-fructose corn syrup which has been processed to be much sweeter.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Glucose_syrup&#xD;&#xA;  [2]: http://i.stack.imgur.com/27Phf.jpg&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Corn_syrup" />
  <row Id="30757" PostHistoryTypeId="6" PostId="4762" RevisionGUID="9d266d83-7947-4178-b125-1af0230b53df" CreationDate="2011-05-09T16:18:18.513" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;grilling&gt;&lt;boiling&gt;&lt;ribs&gt;" />
  <row Id="30758" PostHistoryTypeId="6" PostId="2773" RevisionGUID="7c61caac-21c1-4a5a-8ec4-1d992824483c" CreationDate="2011-05-09T16:19:12.520" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;food-science&gt;&lt;ingredients&gt;&lt;additives&gt;" />
  <row Id="30759" PostHistoryTypeId="2" PostId="14600" RevisionGUID="f0dd82a7-6bd4-419a-b491-4141e43c4bab" CreationDate="2011-05-09T16:23:47.550" UserId="2001" Text="A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking.&#xD;&#xA;I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc.&#xD;&#xA;&#xD;&#xA;I'm lousy at deep frying. I don't want to buy a fryer because I don't do it enough to make an expensive bulky appliance worthwhile. When frying in a pan I don't like monitoring the temperature of my oil. My food, therefore, comes out much more oily than it should. I also don't like cleaning a storing a gallon of frying oil.&#xD;&#xA;&#xD;&#xA;I know that these foods are different when baked rather than fried. However, my homemade french fries are much worse baked than commercial versions. &#xD;&#xA;&#xD;&#xA;How are commercial products created so that they can be baked and produce an adequately crispy and not too oily result? In particular I want to know if I can make jalapeño poppers at home without buying a deep fryer." />
  <row Id="30760" PostHistoryTypeId="1" PostId="14600" RevisionGUID="f0dd82a7-6bd4-419a-b491-4141e43c4bab" CreationDate="2011-05-09T16:23:47.550" UserId="2001" Text="How can I bake normally fried foods?" />
  <row Id="30761" PostHistoryTypeId="3" PostId="14600" RevisionGUID="f0dd82a7-6bd4-419a-b491-4141e43c4bab" CreationDate="2011-05-09T16:23:47.550" UserId="2001" Text="&lt;baking&gt;&lt;frying&gt;&lt;convenience-foods&gt;" />
  <row Id="30762" PostHistoryTypeId="2" PostId="14601" RevisionGUID="ba74af41-966c-41b4-93fa-9fcf98205b3a" CreationDate="2011-05-09T16:29:17.310" UserId="6052" Text="I'm currently using a [Royal Oak Outdoor 30&quot; Deluxe Charcoal Barbecue Grill][1].  I regularly entertain 8-12 people, and I think that this is a good size.  This grill has rusted through, and I'm looking to replace it with another charcoal grill.  I've been looking online, and haven't been able to find a good replacement for reasonable price.  I'm willing to spend in the neighborhood of $400.&#xD;&#xA;&#xD;&#xA;I've considered going for a [Weber Performer][2].  However, I'm worried that it is too small.  I've also looked at higher-end grills like the [Super Cajun Grill][3].  Which looks amazing, but I can't justify spending more than $1000 on a grill.&#xD;&#xA;&#xD;&#xA;I'm look for a well constructed, reasonably priced charcoal grill, that I can use to serve 12 people comfortably.&#xD;&#xA;&#xD;&#xA;Thank you for your help,&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://reviews.walmart.com/1336/5508760/royal-oak-outdoor-30-deluxe-charcoal-barbecue-grill-reviews/reviews.htm&#xD;&#xA;  [2]: http://www.google.com/products/catalog?q=charcoal%20grill&amp;qscrl=1&amp;um=1&amp;ie=UTF-8&amp;cid=13560090372205771152&amp;sa=X&amp;ei=LhTITbDtNojk0QGOjtW0CA&amp;ved=0CHgQ8wIwAQ#&#xD;&#xA;  [3]: http://www.amazon.com/Cajun-Grill-Super-BBQ-Charcoal/dp/B0000DJZUK" />
  <row Id="30763" PostHistoryTypeId="1" PostId="14601" RevisionGUID="ba74af41-966c-41b4-93fa-9fcf98205b3a" CreationDate="2011-05-09T16:29:17.310" UserId="6052" Text="Reasonably Priced Large Charcoal Grill Recommendation" />
  <row Id="30764" PostHistoryTypeId="3" PostId="14601" RevisionGUID="ba74af41-966c-41b4-93fa-9fcf98205b3a" CreationDate="2011-05-09T16:29:17.310" UserId="6052" Text="&lt;grilling&gt;" />
  <row Id="30765" PostHistoryTypeId="5" PostId="14600" RevisionGUID="6f288421-f7ee-4afd-b913-a8326be6ea24" CreationDate="2011-05-09T16:30:06.373" UserId="2001" Comment="Clarifying the question" Text="A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking.&#xD;&#xA;I'm thinking of, fish sticks, french fries, tator tots, jalapeño poppers, etc.&#xD;&#xA;&#xD;&#xA;I'm lousy at deep frying. I don't want to buy a fryer because I don't do it enough to make an expensive bulky appliance worthwhile. When frying in a pan I don't like monitoring the temperature of my oil. My food, therefore, comes out much more oily than it should. I also don't like cleaning and storing a gallon of frying oil.&#xD;&#xA;&#xD;&#xA;I know that these foods are different when baked rather than fried. However, my homemade french fries are much worse baked than commercial versions. &#xD;&#xA;&#xD;&#xA;How can I make jalapeño poppers at home that can be baked like commercial frozen products?" />
  <row Id="30766" PostHistoryTypeId="2" PostId="14602" RevisionGUID="3ce66a12-4cb6-4141-b928-86d1ce0d2603" CreationDate="2011-05-09T16:38:50.477" UserId="1887" Text="When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in [this question about vinaigrette emulsification][1], such as drizzling the oil into the acid slowly with much stirring. &#xD;&#xA;&#xD;&#xA;However, last week I decided to try to make a vinaigrette using some aged balsamic vinegar that I just bought. I've used aged balsamic in the past and had the same experience that I normally have with the vinaigrette -- that the mixture doesn't stay together -- I need to stir just before dressing the salad. &#xD;&#xA;&#xD;&#xA;I poured olive oil into my bowl, added my new vinegar, and some salt, pepper, and herbs -- and almost immediately, the mixture turned into the texture of thin mayonnaise. No matter how much oil I added later to thin it down, it didn't break the emulsion. (I ended up saving it as a sauce for chicken, since I don't like thick salad dressing.)&#xD;&#xA;&#xD;&#xA;Why did this emulsify so well? Could there have been something about that vinegar? (It's aged and thicker than most, but not so much that it compares unfavorably with other aged balsamic I've bought. It's just vinegar -- no added ingredients.) &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5409/why-isnt-my-vinaigrette-emulsifying-properly" />
  <row Id="30767" PostHistoryTypeId="1" PostId="14602" RevisionGUID="3ce66a12-4cb6-4141-b928-86d1ce0d2603" CreationDate="2011-05-09T16:38:50.477" UserId="1887" Text="Why did my vinaigrette emulsify so quickly?" />
  <row Id="30768" PostHistoryTypeId="3" PostId="14602" RevisionGUID="3ce66a12-4cb6-4141-b928-86d1ce0d2603" CreationDate="2011-05-09T16:38:50.477" UserId="1887" Text="&lt;food-science&gt;" />
  <row Id="30769" PostHistoryTypeId="2" PostId="14603" RevisionGUID="5e5010ca-9aaa-427c-b9d7-380cf379c2a5" CreationDate="2011-05-09T16:46:27.083" UserId="60" Text="You can bake a great many fried things without changing the recipe at all. Take jalapeño poppers for example. My typical jalapeño popper recipe is as follows:&#xD;&#xA;&#xD;&#xA;1. Halve and deseed some jalapeño peppers&#xD;&#xA;1. Fill with cream cheese&#xD;&#xA;1. Dip in egg&#xD;&#xA;1. Dredge in breadcrumbs (panko or italian seasoned)&#xD;&#xA;1. __Freeze__ for at least 30 mins&#xD;&#xA;1. Deep fry until golden brown&#xD;&#xA;&#xD;&#xA;Step 5 is important when deep frying something with a cheesy or otherwise gooey filling. If you were to deep fry room temperature cream cheese it would liquify nearly instantly and likely leak out into your oil, making a giant stinky mess. A similar thing happens when deep frying room temperature Snickers or Mars bars.&#xD;&#xA;&#xD;&#xA;By starting with a frozen cheese, it will get just hot enough to melt but still have structure.&#xD;&#xA;&#xD;&#xA;To translate this step to baking step 5 simply becomes optional. You could bake these at around 325 F (160 C) until golden brown (probably 10-15 mins or so?) without freezing. The oven will be a much gentler heat, and if you do get a little cheese leakage, it won't be that bad. If you froze them then you'd simply bake them longer (probably 25-30?).&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;So how does this apply to other typically fried things? I think it all comes down to the breading. If it requires a wet breading then it's not going to translate well to baking. e.g. deep fried snickers&#xD;&#xA;&#xD;&#xA;The best breading to translate well to baking is a simple egg (maybe a bit of milk) dunk and a dredge through some bread crumbs. I think the important factor here is that, besides the egg, the breading is already cooked. So whether baking or frying you're really just heating up the food. &#xD;&#xA;&#xD;&#xA;Wet batters containing raw flour, on the other hand, need to be cooked. The frying process nearly instantly steams all of the moisture out of the wet batter causing a fluffy fried shell. This reaction cannot occur in a baking environment, plus your batter would pool on the bottom of your pan.&#xD;&#xA;&#xD;&#xA;&lt;hr/&gt;&#xD;&#xA;&#xD;&#xA;This should translate well to the other things you mention, but I'm not so sure about fries. I could be wrong here (I don't buy frozen fries), but I _believe_ that frozen fries are already partially pre-cooked in some manner. I'm not sure whether it's a partial fry or a par-boil, but I don't think they're completely raw. Same thing goes for tater tots." />
  <row Id="30770" PostHistoryTypeId="2" PostId="14604" RevisionGUID="4d8f358a-9c4c-4daa-9bb7-725f5acd665c" CreationDate="2011-05-09T16:47:00.097" UserId="67" Text="When attempting to slice a lot of regular sized items, if you're not all that picky about the orientation of the cut (eg, if it's through or perpendicular the line between the blossom and stem), you can do the following, if you have a well sharpened knife that isn't going to slide on the skin of the tomatoes:&#xD;&#xA;&#xD;&#xA;1. place a few together on your cutting board.&#xD;&#xA;2. place your hand on top and arch your fingers up&#xD;&#xA;3. slice through the group parallel to the counter and the palm of your hand (no need to rush this, go slow)&#xD;&#xA;&#xD;&#xA;If you're nervous about cutting yourself, and you have plates that have a bit of a lip if you flip it over, you can put a plate down, upside down, fill the center with items to be cut, place another place on top, then while holding the plate down with light pressure, slice between the two plates." />
  <row Id="30771" PostHistoryTypeId="2" PostId="14605" RevisionGUID="22de93aa-662f-4846-b4b5-49692af2b73c" CreationDate="2011-05-09T16:49:46.097" UserId="5602" Text="Breaded items have to be fried, period. &#xD;&#xA;&#xD;&#xA;Potatoes are a different matter. You can make oven fries pretty easily - use enough fat so that each piece is generously coated, use a pan that's big enough to spread them out without crowding, and bake at 400 F or so." />
  <row Id="30772" PostHistoryTypeId="2" PostId="14606" RevisionGUID="e9e2706b-72e1-422b-ad54-ea8fc3262a45" CreationDate="2011-05-09T16:54:58.790" UserId="2832" Text="You can get yourself a cheap, monster-sized grill within your budget, but you are going to have a pile of rust a couple of years later. I have been looking at some of the CharBroil and Masterbuilt models, and I just don't like how they are constructed.&#xD;&#xA;&#xD;&#xA;You should take a look at the Weber 26.75&quot; kettle, instead.  It runs about $300, and offers quite a bit more space than the 22&quot; models will. If you want some extra space on top of that, just buy a 22&quot; kettle to go alongside it.  That way, you get quite a bit of grill space, and you also gain the option of using one grill or the other if you're entertaining fewer people (you can use 5-10 lbs of charcoal instead of 20, then).&#xD;&#xA;&#xD;&#xA;Plus, the Weber kettles have lots of replacement parts and mods available.&#xD;&#xA;&#xD;&#xA;If you want to save a little money, see if you can't pick up your grill(s) on CraigsList. You can generally trust that a Weber will still be in pretty good shape." />
  <row Id="30773" PostHistoryTypeId="2" PostId="14607" RevisionGUID="9df2e5ea-5a7c-4a9f-b7cf-275a5f71d0a5" CreationDate="2011-05-09T16:56:29.717" UserId="5602" Text="For 400 bucks US, you can buy two large Weber grills and a small table. Seems much more versatile than the Performer.&#xD;&#xA;&#xD;&#xA;For a thousand, you should find a redneck with a welding torch and hire him to build you a custom grill." />
  <row Id="30774" PostHistoryTypeId="6" PostId="14601" RevisionGUID="c009eb31-92ab-41c9-a5ce-108ba087ee09" CreationDate="2011-05-09T16:57:51.473" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;grilling&gt;" />
  <row Id="30775" PostHistoryTypeId="2" PostId="14608" RevisionGUID="cb2cb65e-d946-46d6-8d27-b25482cb9529" CreationDate="2011-05-09T17:01:32.320" UserId="711" Text="Even better for any tomatoes a Serated Knife (one with ridges such like a bread knife)." />
  <row Id="30776" PostHistoryTypeId="2" PostId="14609" RevisionGUID="64c32e0d-8ccc-4e5f-8c8d-3233d821442f" CreationDate="2011-05-09T17:11:56.787" UserId="6053" Text="A simple hack is to stick plastic wrap over your eyes. It helps if you have glasses. The poor man's version of goggles." />
  <row Id="30777" PostHistoryTypeId="16" PostId="14609" RevisionGUID="25a188ba-6779-48d6-a88b-46133ba79b56" CreationDate="2011-05-09T17:11:56.787" UserId="6053" />
  <row Id="30778" PostHistoryTypeId="6" PostId="14602" RevisionGUID="f6e89196-7839-4fce-b5ab-47274882f707" CreationDate="2011-05-09T17:13:08.700" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;oil&gt;&lt;vinegar&gt;&lt;salad-dressing&gt;&lt;emulsion&gt;" />
  <row Id="30779" PostHistoryTypeId="2" PostId="14610" RevisionGUID="91c9187a-81e4-411d-a612-8a26c43e72b4" CreationDate="2011-05-09T17:15:25.053" UserId="2832" Text="I would recommend borrowing from the principles found in this post, which details how to &quot;fry&quot; chicken in a kettle grill: [Kettle Fried Chicken.][1]&#xD;&#xA;&#xD;&#xA;Two key takeaways here: 1) high heat, and 2) all (or nearly all) your food's surface area is exposed to heated air.  You'll just replace &quot;kettle&quot; with &quot;oven,&quot; and put something under the rack on which you're cooking your food to catch the stuff that drips away from it, and you should be good to go.  It may require some experimentation to find the right mix of time and temperature for the food item you wish to cook, but it shouldn't take more than a few attempts to get it right, if not the first one. &#xD;&#xA;&#xD;&#xA;  [1]: http://tvwbb.com/eve/forums/a/tpc/f/5980069052/m/8371000795" />
  <row Id="30780" PostHistoryTypeId="2" PostId="14611" RevisionGUID="16a053d4-346c-4ce5-8a79-c0afece89b05" CreationDate="2011-05-09T17:28:56.283" UserId="67" Text="A broiler gives all of the heat from the top, and none from the bottom.  If you really wanted to try to achieve a similar effect, and your oven didn't have a broiler option, I'd do the following:&#xD;&#xA;&#xD;&#xA;1. Adjust one rack in the oven to the desired height from the top element.&#xD;&#xA;2. Adjust a second rack slightly below that other one (as close as possible, so you can still comply with the next step)&#xD;&#xA;3. Spread out a bunch of sheet trays (preferably shiny or light in color) on the lower rack, attempting to fill the rack entirely.  You could also wrap the rack in heavy duty foil, if you didn't have sheet pans of an appropriate size)&#xD;&#xA;4. Turn the oven up as high as it can go.&#xD;&#xA;5. Prop the door of the oven open (if the sheet pans stick out too far because you rotated them, so much the better)&#xD;&#xA;&#xD;&#xA;... and you'll waste a lot of heat, and might not be so fun in the summer time, but it'll give you something similar to a broiler.  And as tempted as you'd be to close the door of the oven, don't do it; if the oven gets up to temperature, it'll shut the heating element off." />
  <row Id="30781" PostHistoryTypeId="2" PostId="14612" RevisionGUID="10cdf09c-9002-4981-be4b-eda9c0a874cc" CreationDate="2011-05-09T17:33:25.030" UserId="4782" Text="I do a lot of grilling (various vegetables and meats), but was recently told this will have similar effects to smoking. Is there much merit to the concerns over grilled foods containing carcinogens?" />
  <row Id="30782" PostHistoryTypeId="1" PostId="14612" RevisionGUID="10cdf09c-9002-4981-be4b-eda9c0a874cc" CreationDate="2011-05-09T17:33:25.030" UserId="4782" Text="Are there carcinogens in grilled foods?" />
  <row Id="30783" PostHistoryTypeId="3" PostId="14612" RevisionGUID="10cdf09c-9002-4981-be4b-eda9c0a874cc" CreationDate="2011-05-09T17:33:25.030" UserId="4782" Text="&lt;food-safety&gt;&lt;grilling&gt;" />
  <row Id="30784" PostHistoryTypeId="25" PostId="14601" RevisionGUID="bb38ddf8-10c0-43dd-80a5-ec9ebb3745be" CreationDate="2011-05-09T17:49:16.683" Comment="http://twitter.com/#!/StackCooking/status/67647335164940289" />
  <row Id="30785" PostHistoryTypeId="2" PostId="14613" RevisionGUID="c13f06e7-b908-4119-837f-789fc9592341" CreationDate="2011-05-09T17:51:22.993" UserDisplayName="daniel" Text="Umm... that's not actually possible. There's no emulsifying agent included. Either your vinegar has an undisclosed ingredient or you've forgotten to tell us what you used as an emulsifier." />
  <row Id="30786" PostHistoryTypeId="2" PostId="14614" RevisionGUID="ea945bdb-bb12-4d11-bd9c-a9e4f711e34c" CreationDate="2011-05-09T17:58:56.680" UserId="5130" Text="Short answer: yes.&#xD;&#xA;&#xD;&#xA;(Source: http://www.cancerproject.org/media/news/fiveworstfoodsreport.php)&#xD;&#xA;&#xD;&#xA;Long answer: depends on what you're cooking." />
  <row Id="30787" PostHistoryTypeId="10" PostId="14601" RevisionGUID="97444fb5-d27a-4d4b-9cb5-acb15bb270b9" CreationDate="2011-05-09T19:05:43.543" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30788" PostHistoryTypeId="2" PostId="14615" RevisionGUID="fc7917b6-1bed-4500-aa64-756a26819fe7" CreationDate="2011-05-09T20:12:29.587" UserId="519" Text="I usually get random cookie and cake recipes from the internet and try them. They are good but all of them have floury taste to me. Possible culprits are the flour I use and how I mix and bake dough. I use Gold Medal All-Purpose Flour and my hands to mix ingredients, having no mixer. What can I get wrong? Is there an easy fix?" />
  <row Id="30789" PostHistoryTypeId="1" PostId="14615" RevisionGUID="fc7917b6-1bed-4500-aa64-756a26819fe7" CreationDate="2011-05-09T20:12:29.587" UserId="519" Text="How to get rid of the taste of flour in homemade bakery?" />
  <row Id="30790" PostHistoryTypeId="3" PostId="14615" RevisionGUID="fc7917b6-1bed-4500-aa64-756a26819fe7" CreationDate="2011-05-09T20:12:29.587" UserId="519" Text="&lt;baking&gt;&lt;flavor&gt;&lt;cake&gt;&lt;flour&gt;&lt;cookies&gt;" />
  <row Id="30793" PostHistoryTypeId="25" PostId="14615" RevisionGUID="1c1415cf-3b7f-47ab-82b6-0eac3ea75271" CreationDate="2011-05-09T20:49:17.853" Comment="http://twitter.com/#!/StackCooking/status/67692638761000960" />
  <row Id="30794" PostHistoryTypeId="2" PostId="14617" RevisionGUID="c380538a-fb9f-4bb3-a491-5e2c5c7b6976" CreationDate="2011-05-09T20:50:19.723" UserId="60" Text="Assuming you aren't very unlucky and happen to download a series of bad recipes I think it's one of a few things.&#xD;&#xA;&#xD;&#xA;It's possible you could be undercooking your goods. Fully cooked baked goods should not taste like flour.&#xD;&#xA;&#xD;&#xA;It's also possible that you could be mixing insufficiently. If this were the case though you'd  likely have some cookies that weren't floury.&#xD;&#xA;&#xD;&#xA;The most likely culprit though is packed flour. If you are using volume measurements (most likely given the source) for flour, it's quite possible to use nearly twice as much flour as the recipe intends simply because your flour is packed down more than the author's was.&#xD;&#xA;&#xD;&#xA;I recommend using either a food processor or a sifter to sift your flour adequately before measuring. Don't undo your sifting by rapping your measuring cup on the counter either! Simply scoop, scrape to level and dump it in the mixing bowl.&#xD;&#xA;&#xD;&#xA;See Also:&#xD;&#xA;&#xD;&#xA;* http://cooking.stackexchange.com/questions/5476/what-kinds-of-recipes-should-i-sift-aerate-the-flour&#xD;&#xA;* http://cooking.stackexchange.com/questions/5364/how-can-i-make-sifting-easier&#xD;&#xA;* http://cooking.stackexchange.com/questions/5273/sifting-dry-ingredients" />
  <row Id="30795" PostHistoryTypeId="2" PostId="14618" RevisionGUID="61cc18c3-a7dd-4f51-a294-0a7bc5cd07ac" CreationDate="2011-05-09T21:33:55.883" UserId="5781" Text="Other than red chili powder (not the spice blend you use to make chili, but just ground chili peppers) and cumin mentioned above, another ingredient I was introduced to by an Indian friend is tamarind. Adds some brown to curries, but also a wonderful sweet and sour flavor. &#xD;&#xA;&#xD;&#xA;I second the comments about making sure you've thoroughly browned your onions... should take a good 30 minutes, and not overdoing the turmeric.&#xD;&#xA;&#xD;&#xA;On the tomato front, you also want to make sure that after adding tomatoes - typically after browning the onions and frying the spices - that you cook down the resulting mixture until the oil starts to separate from the tomato mixture. &#xD;&#xA;&#xD;&#xA;All of this and you should definitely not end up with a yellow curry." />
  <row Id="30796" PostHistoryTypeId="2" PostId="14619" RevisionGUID="c0eda7ab-699d-4224-a1cd-6792482d1d0b" CreationDate="2011-05-09T23:18:23.067" UserId="2158" Text="Most (or even all?) butter found at the grocery store is labeled &quot;sweet cream&quot;.  Is there a distinction between this and another type of cream, and if so, what is it?" />
  <row Id="30797" PostHistoryTypeId="1" PostId="14619" RevisionGUID="c0eda7ab-699d-4224-a1cd-6792482d1d0b" CreationDate="2011-05-09T23:18:23.067" UserId="2158" Text="Why is butter usually labeled &quot;Sweet Cream&quot;?" />
  <row Id="30798" PostHistoryTypeId="3" PostId="14619" RevisionGUID="c0eda7ab-699d-4224-a1cd-6792482d1d0b" CreationDate="2011-05-09T23:18:23.067" UserId="2158" Text="&lt;butter&gt;&lt;cream&gt;&lt;packaging&gt;" />
  <row Id="30799" PostHistoryTypeId="2" PostId="14620" RevisionGUID="84470249-d432-4cd8-90a0-f012d19a54af" CreationDate="2011-05-09T23:51:27.443" UserId="5237" Text="**Why is butter usually labeled “Sweet Cream”?**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;'Sweat Cream' is the same as 'Cream'&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So they are telling you that the butter is made from 'Cream'&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Types of cream:**&#xD;&#xA;cream is the yellowish part of milk, rich in butterfat, that rises to the surface naturally if milk is allowed to stand. In the dairy industry, cream is separated mechanically. Cream is graded by percentage of fat content. In the U.S., half-and-half, a mixture of milk and cream, contains 10.5–18% butterfat; light cream, commonly served with coffee, contains no less than 18%; and medium and heavy creams (the latter including whipping cream) contain about 30% and 36% respectively. Commercial sour cream, about 18–20% butterfat, is inoculated with lactic-acid-producing bacteria." />
  <row Id="30800" PostHistoryTypeId="5" PostId="14620" RevisionGUID="4a88d2a5-fab0-4030-91e8-241c99ec0282" CreationDate="2011-05-10T00:08:54.007" UserId="3814" Comment="Remove name of question from answer" Text="'Sweat Cream' is the same as 'Cream'&#xD;&#xA;&#xD;&#xA;So they are telling you that the butter is made from 'Cream'&#xD;&#xA;&#xD;&#xA;**Types of cream:**&#xD;&#xA;cream is the yellowish part of milk, rich in butterfat, that rises to the surface naturally if milk is allowed to stand. In the dairy industry, cream is separated mechanically. Cream is graded by percentage of fat content. In the U.S., half-and-half, a mixture of milk and cream, contains 10.5–18% butterfat; light cream, commonly served with coffee, contains no less than 18%; and medium and heavy creams (the latter including whipping cream) contain about 30% and 36% respectively. Commercial sour cream, about 18–20% butterfat, is inoculated with lactic-acid-producing bacteria." />
  <row Id="30801" PostHistoryTypeId="24" PostId="14620" RevisionGUID="4a88d2a5-fab0-4030-91e8-241c99ec0282" CreationDate="2011-05-10T00:08:54.007" Comment="Proposed by 3814 approved by -1 edit id of 153" />
  <row Id="30802" PostHistoryTypeId="5" PostId="14620" RevisionGUID="2b453dbe-59ca-46c8-9a41-06b15ba2254a" CreationDate="2011-05-10T00:08:55.193" UserId="41" Comment="Removed pointless dictionary plagiarism" Text="&quot;Sweet cream&quot; is the same as &quot;cream&quot; (as opposed to sour cream).&#xD;&#xA;&#xD;&#xA;So they are telling you that the butter is made from cream, which is naturally rich in butterfat." />
  <row Id="30803" PostHistoryTypeId="25" PostId="14595" RevisionGUID="90a8a20f-c832-415a-9a70-b954a0938105" CreationDate="2011-05-10T02:49:18.520" Comment="http://twitter.com/#!/StackCooking/status/67783240018173952" />
  <row Id="30804" PostHistoryTypeId="2" PostId="14621" RevisionGUID="45b2ed82-df4b-4336-b949-704bbed2df3b" CreationDate="2011-05-10T05:03:27.330" UserId="6039" Text="Are there any recommended recipes for traditional roast chicken?&#xD;&#xA;&#xD;&#xA;**Thanks!**" />
  <row Id="30805" PostHistoryTypeId="1" PostId="14621" RevisionGUID="45b2ed82-df4b-4336-b949-704bbed2df3b" CreationDate="2011-05-10T05:03:27.330" UserId="6039" Text="Recipes for roast chicken?" />
  <row Id="30806" PostHistoryTypeId="3" PostId="14621" RevisionGUID="45b2ed82-df4b-4336-b949-704bbed2df3b" CreationDate="2011-05-10T05:03:27.330" UserId="6039" Text="&lt;chicken&gt;" />
  <row Id="30807" PostHistoryTypeId="2" PostId="14622" RevisionGUID="ae0405b0-ac5c-4c82-a7ad-a129ad175fb0" CreationDate="2011-05-10T05:33:57.083" UserId="1393" Text="It means the butter is made from cream that hasn't been fermented. Butter made from fermented cream is known as &quot;cultured cream butter&quot;, and it has distinct sour, lactic acid notes. Sweet cream butter tastes, well, sweet, and if it is from really good fresh milk you may be able to taste grassy notes. Both are good in their own way." />
  <row Id="30808" PostHistoryTypeId="25" PostId="14621" RevisionGUID="6fe4ef4b-53bc-4ffe-85aa-19f0e3b813a9" CreationDate="2011-05-10T05:49:19.247" Comment="http://twitter.com/#!/StackCooking/status/67828541147983872" />
  <row Id="30809" PostHistoryTypeId="10" PostId="14621" RevisionGUID="9058e1c5-8326-4f20-b7a3-6a2aae930bab" CreationDate="2011-05-10T06:15:32.757" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="30810" PostHistoryTypeId="17" PostId="14624" RevisionGUID="d8b9cbd8-e72c-4f4a-969e-0edb13bb0a5c" CreationDate="2011-05-10T06:19:46.797" UserId="-1" Comment="from http://parenting.stackexchange.com/questions/1261/how-to-wash-pesticides-from-fruit-skins/1264#1264" Text="" />
  <row Id="30811" PostHistoryTypeId="17" PostId="14625" RevisionGUID="26e641ee-c2ca-431a-abd3-ee80b695a657" CreationDate="2011-05-10T06:19:46.797" UserId="-1" Comment="from http://parenting.stackexchange.com/questions/1261/how-to-wash-pesticides-from-fruit-skins/1267#1267" Text="" />
  <row Id="30812" PostHistoryTypeId="17" PostId="14626" RevisionGUID="843e8f99-7229-4407-be26-580538e3f3e7" CreationDate="2011-05-10T06:19:46.797" UserId="-1" Comment="from http://parenting.stackexchange.com/questions/1261/how-to-wash-pesticides-from-fruit-skins/1347#1347" Text="" />
  <row Id="30813" PostHistoryTypeId="2" PostId="14624" RevisionGUID="f127a09e-c3aa-43c2-be1a-1db6b47ed348" CreationDate="2011-05-04T19:22:58.057" UserDisplayName="Chad" Text="A long term answer would be to grow your own if possible. That way you have complete control over your food. Or at least purchase from a local farmer that is willing to let you see how he/she grows their produce. &#xD;&#xA;&#xD;&#xA;Even organics need to be washed. Most all commercial organics use a form of pest control (most likely diatomaceous earth), they also use natural fertilizers like manure and compost. None of those things are items you need to directly ingest.&#xD;&#xA;&#xD;&#xA;The best advice I have is to wash then soak fruits and vegetables in lukewarm water. After a soak wash again. For foods with pitted surfaces, strawberries, potatoes, etc, use a soft bristled brush to gently scrub the food. That will get most anything off the outside.&#xD;&#xA;&#xD;&#xA;Of course there will be trace amounts of anything that was sprayed on the item inside of the item.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="30814" PostHistoryTypeId="2" PostId="14625" RevisionGUID="0c563ad0-e535-4ceb-a523-2e07409f201f" CreationDate="2011-05-05T07:07:50.437" UserId="2188" Text="This might be very dependent on where you live and how 'good' the environment/pesticide guidelines are where you live. &#xD;&#xA;&#xD;&#xA;Most fruits with a hard 'skin' won't let any pesticides leak through choose those when in doubt." />
  <row Id="30815" PostHistoryTypeId="2" PostId="14626" RevisionGUID="8e526315-3bc2-476c-b94e-96d47570a9c0" CreationDate="2011-05-09T23:44:49.857" UserDisplayName="Darwy" Text="Since you don't know which pesticide (or herbicide) was applied to your produce/fruits, you should opt for both a regular wash, and a wash with acetic acid (vinegar).&#xD;&#xA;&#xD;&#xA;Many pesticides are non-polar - meaning they're not soluble in water; therefore washing with plain water won't do much good for you." />
  <row Id="30816" PostHistoryTypeId="2" PostId="14623" RevisionGUID="130ffea8-a7ee-4665-af30-25f489bfd549" CreationDate="2011-05-04T18:43:12.167" UserDisplayName="OmarC" Text="We eat many fruits and veggies at home and I am concerned about the amount pesticides on fruits like strawberries. Is washing the fruit effective enough? Does a thorough wash vs. a quick rinse make any difference? " />
  <row Id="30817" PostHistoryTypeId="1" PostId="14623" RevisionGUID="130ffea8-a7ee-4665-af30-25f489bfd549" CreationDate="2011-05-04T18:43:12.167" UserDisplayName="OmarC" Text="How to wash pesticides from fruit skins?" />
  <row Id="30818" PostHistoryTypeId="3" PostId="14623" RevisionGUID="130ffea8-a7ee-4665-af30-25f489bfd549" CreationDate="2011-05-04T18:43:12.167" UserDisplayName="OmarC" Text="&lt;untagged&gt;" />
  <row Id="30819" PostHistoryTypeId="17" PostId="14623" RevisionGUID="a54f42b3-02dc-4233-b58e-edca3197e120" CreationDate="2011-05-10T06:19:46.797" UserId="-1" Comment="from http://parenting.stackexchange.com/questions/1261/how-to-wash-pesticides-from-fruit-skins" Text="" />
  <row Id="30820" PostHistoryTypeId="2" PostId="14627" RevisionGUID="e2b2f883-b3a3-43ba-8627-99979264f788" CreationDate="2011-05-10T06:24:26.897" UserId="5776" Text="It's probably cinnamon, even in small quantities, it disperses very well in liquids and has a lot of color, and it's commonly found in garam masala blends. I'm guessing it's pretty likely to be cinnamon because adding a very small amount of ground cinnamon to a light colored food like oatmeal or white flour dough turns them from white/beige to brown. &#xD;&#xA;&#xD;&#xA;Turmeric was already mentioned, it's the main colorant used in yellow curries and a very small amount of that turns things bright yellow, but combined with other common curry it might turn brownish as well (anise, cumin, coriander) esp with something like lentils." />
  <row Id="30821" PostHistoryTypeId="2" PostId="14628" RevisionGUID="bcb986f8-ef82-4bf7-856a-da7b37acbf6c" CreationDate="2011-05-10T06:33:23.490" UserId="5776" Text="Best bet is probably to use a barbecue. Barbecuing pizza is all the rage these days - Sur la Table and Williams Sonoma are featuring bbq-ready pizza stones in their summer catalogs. Of course, you don't need a stone, you can put it directly on the grates if you flour it well, oil the grates and use a peel to drop it on there fast. Keep the grill covered to get it as hot as possible. This is the closest you'll get to a coal- or wood-burning brick oven without building a [DIY brick oven][1] outside or a [frankenweber][2]. &#xD;&#xA;&#xD;&#xA;Another alternative to a stoneware is cast iron. I use a 12&quot; cast iron skillet, preheated as hot as the oven goes, and I think it works better than my pizza stone. I put it in the broiler, but you can put it in the barbecue or in the oven, preheated as hot as the oven will go.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=diy%20brick%20oven&#xD;&#xA;  [2]: http://lifehacker.com/5459718/build-a-pizza-oven-out-of-a-weber-grill" />
  <row Id="30822" PostHistoryTypeId="5" PostId="14628" RevisionGUID="f4a6cb45-ff2c-464d-b6ef-e55b71f32723" CreationDate="2011-05-10T06:38:24.110" UserId="5776" Comment="deleted 36 characters in body" Text="Best bet is probably to use a barbecue. Barbecuing pizza is all the rage these days - Sur la Table and Williams Sonoma are featuring bbq-ready pizza stones in their summer catalogs. Of course, you don't need a stone, you can put it directly on the grates if you flour it well, oil the grates and use a peel to drop it on there fast. Keep the grill covered to get it as hot as possible. This is the closest you'll get to a coal- or wood-burning brick oven without building a [DIY brick oven][1] outside or a [frankenweber][2]. &#xD;&#xA;&#xD;&#xA;Another alternative to a stoneware is cast iron. I use a 12&quot; cast iron skillet and I think it works better than my pizza stone. I put it in the broiler, but you can put it in the barbecue or in the oven, preheated as hot as the oven will go.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=diy%20brick%20oven&#xD;&#xA;  [2]: http://lifehacker.com/5459718/build-a-pizza-oven-out-of-a-weber-grill" />
  <row Id="30823" PostHistoryTypeId="2" PostId="14629" RevisionGUID="b4fb5e9b-ee15-489f-834a-5159ffe025eb" CreationDate="2011-05-10T06:46:48.627" UserId="5776" Text="The risks are low and mainly come from burning animal fat. There's little risk associated with grilling vegetables. Leaner meats are better. It applies to fatty fish also. I've also read that natural lump charcoal is better than treated briquettes. You can google this stuff and find tons of references and articles talking about polycyclic aromatic hydrocarbons (PAHs), but there's not a lot of science saying specifically how much of it will hurt you. And people have been doing it for thousands of years, though evolutionarily it was probably less meat, most of which was lean meat from game and more vegetables in the diet." />
  <row Id="30824" PostHistoryTypeId="2" PostId="14630" RevisionGUID="f539978b-ea2a-407c-a115-185353396841" CreationDate="2011-05-10T08:35:07.077" UserId="6062" Text="The [source][1] of @Todd is fairly accurate on what can be grilled or not: **basically, nothing**, if you want to eat healthy stuffs.&#xD;&#xA;&#xD;&#xA;However, the Cancer project website gives a [link][2] to a list of things that you can put on the grill and I attest that they give tasty nice meals.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cancerproject.org/media/news/fiveworstfoodsreport.php&#xD;&#xA;  [2]: http://www.pcrm.org/health/recipes/bbq.html" />
  <row Id="30825" PostHistoryTypeId="2" PostId="14631" RevisionGUID="e91cf6fa-30d7-4909-8e65-9c44d83a4169" CreationDate="2011-05-10T09:09:02.877" UserId="6063" Text="I want to buy this cooking utensil but have no idea what it is called and where i can buy one from. I think it is mainly used on barbeques. Ive tried googling and had no luck. I'll try describing it as best as i can.&#xD;&#xA;&#xD;&#xA;It has 2 large rectangular flat metal wire mesh panels which fold onto one another like a clam when you close them. You can place meat in between the wire mesh  and clasp the handles together to hold the meat firmly between the 2 meshes. You can then cook the meat over a flame and flip the utensil to cook the other side of the meat.&#xD;&#xA;" />
  <row Id="30826" PostHistoryTypeId="1" PostId="14631" RevisionGUID="e91cf6fa-30d7-4909-8e65-9c44d83a4169" CreationDate="2011-05-10T09:09:02.877" UserId="6063" Text="what is this utensil, where can i buy it?" />
  <row Id="30827" PostHistoryTypeId="3" PostId="14631" RevisionGUID="e91cf6fa-30d7-4909-8e65-9c44d83a4169" CreationDate="2011-05-10T09:09:02.877" UserId="6063" Text="&lt;utensils&gt;" />
  <row Id="30828" PostHistoryTypeId="2" PostId="14632" RevisionGUID="c5474130-e861-4d50-a2c4-d7f8cbff360c" CreationDate="2011-05-10T09:10:00.637" UserId="5397" Text="I'm visiting Denmark and I'd like to bring home some local Danish ingredients so I can prepare a meal which is specific for Danish cuisine (can be scandinavian if Danish is too narrow).&#xD;&#xA;&#xD;&#xA;It doesn't necessarily have to be full-blown meal, it can be snack or something equally simple.&#xD;&#xA;&#xD;&#xA;Additional requirement it should survive flight so I tumult more about either something dry or canned or similar.&#xD;&#xA;&#xD;&#xA;Any recommendations?" />
  <row Id="30829" PostHistoryTypeId="1" PostId="14632" RevisionGUID="c5474130-e861-4d50-a2c4-d7f8cbff360c" CreationDate="2011-05-10T09:10:00.637" UserId="5397" Text="Ingredients: Danish local specials" />
  <row Id="30830" PostHistoryTypeId="3" PostId="14632" RevisionGUID="c5474130-e861-4d50-a2c4-d7f8cbff360c" CreationDate="2011-05-10T09:10:00.637" UserId="5397" Text="&lt;ingredients&gt;" />
  <row Id="30831" PostHistoryTypeId="2" PostId="14633" RevisionGUID="bdbd8264-dfbd-4e0b-b61e-34d4c6ce315d" CreationDate="2011-05-10T09:36:40.057" UserId="4763" Text="A [grill basket](http://www.amazon.com/b?ie=UTF8&amp;node=3742141) perhaps?&#xD;&#xA;&#xD;&#xA;I've no luck finding the term for your specific description, but that seems to be an umbrella term for utensils that basically hold something so you can more easily grill it." />
  <row Id="30832" PostHistoryTypeId="2" PostId="14634" RevisionGUID="89b9e56e-89e5-4ab0-a3ef-2ec1405fcb36" CreationDate="2011-05-10T09:38:28.727" UserId="4194" Text="There are a variety of breads you could get - a lot of sourdough, rye and seed breads. Open sandwiches are popular in Denmark, for some reason. Also Danish salami can be very good." />
  <row Id="30833" PostHistoryTypeId="2" PostId="14635" RevisionGUID="0ba2688a-a26b-4ffe-8b6f-b9270ad67a4c" CreationDate="2011-05-10T10:19:43.497" UserId="6012" Text="In South Africa we are barbecue (we call it &quot;braai&quot;) nuts and we use these utensils all the time. In Afrikaans (my first language) we call them a &quot;toeklap rooster&quot; which Google translates as a slamming grid which I would say is better translated as a slamming grill or folding grill or just plainly a braai grill. Here you can buy them in just about any grocery, hardware or any other store that sells any kinds of barbecue utensils. Such as this: [Braai Grill](http://www.pricecheck.co.za/offers/14338714/HotRods+Barracuda+Braai+Grill+With+Tongs+%26+Bag/)&#xD;&#xA;&#xD;&#xA;Here in SA everyone who speaks English knows the term &quot;toeklap rooster,&quot; so I've never actually wondered about the proper English term. @janeylicious's term &quot;grill basket&quot; is nifty and I'm curious to know what the rest of the world's official definition of this is. " />
  <row Id="30834" PostHistoryTypeId="2" PostId="14636" RevisionGUID="336aaf1a-c616-47bb-b94a-a2f14c507afe" CreationDate="2011-05-10T10:27:30.463" UserId="6012" Text="Here in South Africa we are grill, or barbecue (we call it &quot;braai&quot;) nuts. We grill anything from vegetables to red and white meat to fish and shellfish, using charcoal, wood and gas. I've been eating grilled-food by the bucket loads since I can remember. The average South African braai's at least once a week.&#xD;&#xA;&#xD;&#xA;Unfortunately I don't have a scientific source or cite-able reference for you, but to my knowledge South Africa doesn't have a specifically higher percentage of cancer cases than the rest of the world as caused by eating grilled food. So my answer would be a definite no. At least no more than cooking your food in any other method or anything else you do in your day-to-day life, in any case." />
  <row Id="30835" PostHistoryTypeId="2" PostId="14637" RevisionGUID="ee343c42-a67a-433c-a26e-50e0040c8270" CreationDate="2011-05-10T10:47:04.850" UserId="5962" Text="The Danish do a nice line in pickled cucumbers, cheeses and crispbreads. Cheeses to look at include Havarti, Samsoe, Esrom, Maribo and the various kinds of Danish Blue. The pickled cucumbers are very much a local thing." />
  <row Id="30836" PostHistoryTypeId="2" PostId="14638" RevisionGUID="b2f28096-f272-4f2d-92aa-d09eaa1e7140" CreationDate="2011-05-10T10:49:58.250" UserId="6064" Text="I was just looking up this post because last night I was up for six hours on the toilet after eating a pound of fiddleheads.&#xD;&#xA;&#xD;&#xA;I have eaten them since I was 5 or 6. I have always loved them - well cooked with a little butter, lemon and salt. A delicacy. I live Southern Ontario and ours come from the ostrich fern which appears shortly after flood waters recede on the Ganaraska river. I was fishing and picking and eating them raw last week end - no problem. Last night I ate too many, there is no doubt. I think the vast quantity just set off a gastro reaction. I don't know where these ones came from - they were purchased at a farmer's market. &#xD;&#xA;I usually eat 3 - 5 cups of raw veggies each day. So, I don't have a problem with raw veggies.&#xD;&#xA;&#xD;&#xA;So, I chalk it up to experience - moderation in everything.&#xD;&#xA;&#xD;&#xA;Tapio" />
  <row Id="30837" PostHistoryTypeId="2" PostId="14639" RevisionGUID="d03d2743-21bf-484e-8c14-a2898594021b" CreationDate="2011-05-10T11:14:10.230" UserId="4786" Text="I often make up a box of pasta (dried) with some sauce that I make from leftover ingredients for work the next day. The sauce is always either tomato or cream cheese based.&#xD;&#xA;&#xD;&#xA;By lunch the next day, the pasta has soaked up a good amount of the excess sauce that was previously filling the base of the box. Aside from storing the pasta and sauce in two separate boxes, is there anything I can do when cooking to avoid this happening? It does not appear to be a problem in supermarket ready meals." />
  <row Id="30838" PostHistoryTypeId="1" PostId="14639" RevisionGUID="d03d2743-21bf-484e-8c14-a2898594021b" CreationDate="2011-05-10T11:14:10.230" UserId="4786" Text="How to avoid cooked pasta soaking up sauce when stored?" />
  <row Id="30839" PostHistoryTypeId="3" PostId="14639" RevisionGUID="d03d2743-21bf-484e-8c14-a2898594021b" CreationDate="2011-05-10T11:14:10.230" UserId="4786" Text="&lt;sauce&gt;&lt;pasta&gt;" />
  <row Id="30840" PostHistoryTypeId="2" PostId="14640" RevisionGUID="a2e0d57d-a783-44ba-8d4b-932a149d497a" CreationDate="2011-05-10T11:42:17.873" UserId="1394" Text="I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade).  It's ridiculously hot and basically unedible (I can eat it but just slowly).&#xD;&#xA;&#xD;&#xA;This kinda sucks because I don't enjoy it, and it seems a waste to throw it out, can I do anything to it to reduce the heat on it?  Wash it? Any ideas?&#xD;&#xA;" />
  <row Id="30841" PostHistoryTypeId="1" PostId="14640" RevisionGUID="a2e0d57d-a783-44ba-8d4b-932a149d497a" CreationDate="2011-05-10T11:42:17.873" UserId="1394" Text="Reduce hotness of beef Jerky" />
  <row Id="30842" PostHistoryTypeId="3" PostId="14640" RevisionGUID="a2e0d57d-a783-44ba-8d4b-932a149d497a" CreationDate="2011-05-10T11:42:17.873" UserId="1394" Text="&lt;spicy-hot&gt;&lt;jerky&gt;&lt;hot&gt;&lt;hot-sauce&gt;&lt;burning&gt;" />
  <row Id="30843" PostHistoryTypeId="2" PostId="14641" RevisionGUID="e42ce444-4972-44f1-93d9-289ffcbd06d4" CreationDate="2011-05-10T11:56:24.890" UserId="5252" Text="A recipe I use all the time which is delicious and easy is - &#xD;&#xA;125g hoisin sauce&#xD;&#xA;75g tomato puree&#xD;&#xA;35g tomato ketchup&#xD;&#xA;2 tbsp honey&#xD;&#xA;2 tbsp sweet chilli sauce&#xD;&#xA;2 tbsp soy sauce&#xD;&#xA;2 tbsp fresh ginger, finely grated (optional)&#xD;&#xA;2 cloves garlic, finely grated&#xD;&#xA;Juice of 2 limes&#xD;&#xA;2 pinches of chilli powder&#xD;&#xA;French parsley to garnish&#xD;&#xA;&#xD;&#xA;My suggestion would be to use some of the (non-hot) ingredients above and add them to your sauce. I would definitely leave out the ginger/chilli/garlic ingredients if you were trying this. " />
  <row Id="30844" PostHistoryTypeId="2" PostId="14642" RevisionGUID="ebc2714e-41ab-42d3-8cba-e732e6d2e1f8" CreationDate="2011-05-10T12:21:46.857" UserId="2001" Text="Jerky can be rehydrated.&#xD;&#xA;&#xD;&#xA;Soak it in liquid, the way you would mushrooms, until it becomes somewhat plump. It will remain a little chewy and keep a lot of its flavor.&#xD;&#xA;&#xD;&#xA;Chop it up and cook it into a stew. It will give a unique flavor and texture and the stew will dilute the spiciness- hopefully to a manageable level.&#xD;&#xA;&#xD;&#xA;Look for recipes for &quot;backpacker's stew&quot; for examples.&#xD;&#xA;" />
  <row Id="30845" PostHistoryTypeId="2" PostId="14643" RevisionGUID="3935b875-0977-4b78-836d-a042882a045f" CreationDate="2011-05-10T12:45:26.997" UserId="6066" Text="Adding a little milk (to the creamy pasta) or water before reheating cooked, wet pasta is a good idea because pasta will continue to absorb the moisture in the sauce and 'cook', leaving it dry and overcooked.  &#xD;&#xA;&#xD;&#xA;You can compensate for this in large quantities (like supermarket meals) by slightly under cooking the pasta and relying on this process of moisture absorption and reheating to finish the cooking process." />
  <row Id="30846" PostHistoryTypeId="2" PostId="14644" RevisionGUID="bd9301ee-21e6-40e4-934a-b918f83d8713" CreationDate="2011-05-10T13:03:46.227" UserId="5988" Text="Although its intended use is for fish a '[fish grill][1]' like this would probably be sufficient for holding meat, the metal is quite flexible meaning you can put quite thick pieces of meat in it. These seem quite a bit cheaper then a grill basket as they are smaller.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sainsburys.co.uk/sol/shop/home_and_garden/sainsburyslivingmagazine/121052309_sainsburys_barbeque_fish_grill.html?CAWELAID=867854294" />
  <row Id="30847" PostHistoryTypeId="2" PostId="14645" RevisionGUID="97c22dc2-9891-426b-b62a-0905e976a60e" CreationDate="2011-05-10T13:10:52.693" UserId="6066" Text="I wash the blood off the cryo-vacted scotchies and porterhouse when portioning bulk meats. I also thoroughly rinse the chest cavity of whole chicken and fish frames to remove organs and blood clots.&#xD;&#xA;&#xD;&#xA;There is no need to wash meats and seafood you buy ready from a supermarket or butcher (with a possible exception of live Mussels)." />
  <row Id="30848" PostHistoryTypeId="5" PostId="14604" RevisionGUID="06397ab0-f1ae-4d18-ac8a-1bc286a50bc7" CreationDate="2011-05-10T13:17:31.997" UserId="67" Comment="tried to clarify where you're slicing." Text="When attempting to slice a lot of regular sized items, if you're not all that picky about the orientation of the cut (eg, if it's through or perpendicular the line between the blossom and stem), you can do the following, if you have a well sharpened knife that isn't going to slide on the skin of the tomatoes:&#xD;&#xA;&#xD;&#xA;1. place a few together on your cutting board.&#xD;&#xA;2. place your hand on top and arch your fingers up&#xD;&#xA;3. slice horizontally through the group of items, between the counter and the palm of your hand (no need to rush this, go slow)&#xD;&#xA;&#xD;&#xA;If you're nervous about cutting yourself, and you have plates that have a bit of a lip if you flip it over, you can put a plate down, upside down, fill the center with items to be cut, place another place on top, then while holding the plate down with light pressure, slice between the two plates." />
  <row Id="30849" PostHistoryTypeId="2" PostId="14646" RevisionGUID="cf775e15-545b-4304-af2f-30f3de2b3639" CreationDate="2011-05-10T13:23:58.917" UserId="6066" Text="For large commercial preparation I wash the meat (as it is delivered cryovacted) and use a clean cloth tea towel or better yet, a chucks cloth to pat down. Then I wrap tightly in cling film to shape, portioning a day or two before they are needed.  I would usually do 5-20 at a time so I do not think of the tea towel as being wasted." />
  <row Id="30850" PostHistoryTypeId="6" PostId="14640" RevisionGUID="bcd5b7b9-328e-409e-92c8-3bed43eb5adf" CreationDate="2011-05-10T13:38:30.267" UserId="60" Comment="edited tags" Text="&lt;spicy-hot&gt;&lt;jerky&gt;&lt;hot-sauce&gt;" />
  <row Id="30851" PostHistoryTypeId="2" PostId="14647" RevisionGUID="fd3f08cc-facb-4e24-9b0b-2d844b7fdbb3" CreationDate="2011-05-10T13:47:11.540" UserId="6066" Text="I do not eat egg so at home so I make my Carbonara sauce with reduced thickened cream and grated Parmesan. Leaving out the egg eliminates all problems and I have been enjoying delicious, rich and creamy Cabonara for years.&#xD;&#xA;&#xD;&#xA;At college I was taught that the modern Cabonara origniated in World War 2 when italian women started making it for allied soilders who's rations including little more than bacon, egg and cream.&#xD;&#xA;&#xD;&#xA;The point I am trying to make is that although the traditional recipe calls for egg to thicken the sauce, it is a risky and unnecessary ingredient. If you absolutely have to have egg, only use the yolk and make sure that you let the liquid cool to the point that it doesn't steam before you add it or you will end up with scramble egg sauce. " />
  <row Id="30852" PostHistoryTypeId="2" PostId="14648" RevisionGUID="e969fed5-45c1-4e1d-bc5b-df2f72c863ff" CreationDate="2011-05-10T13:59:06.360" UserId="6066" Text="Has anybody mentioned a steel? Buy a steel before you buy a good knife. You &lt;b&gt;could&lt;/b&gt; buy the best quality knife of the planet but it won't make a lick of difference if you cannot maintain the quality of the edge.&#xD;&#xA;&#xD;&#xA;I use a 33cm wooden handle Victorinox chef's knife for most of my work. I steel it several times a day and sharpen it on a wet-dry stone about once a month. Every chef I have worked with who has picked it up has loved it despite being a cheap brand. " />
  <row Id="30853" PostHistoryTypeId="2" PostId="14649" RevisionGUID="0384c668-7ef6-4419-afd2-c0e485ce0e7f" CreationDate="2011-05-10T14:05:42.513" UserId="6066" Text="I worked with a 60+ year old chef who had been using the same knife since he started his apprenticeship at age 15 (no exaggeration). Over the decades he had worn away at least 1cm of blade width by sharpening and honing but it was still completely functional. " />
  <row Id="30854" PostHistoryTypeId="2" PostId="14650" RevisionGUID="8ed64ddc-a42c-4c76-957a-5deea63fdf52" CreationDate="2011-05-10T14:09:27.453" UserId="6066" Text="I hone it with a steel. I was a little surprised the first time I saw someone do this but it really works. " />
  <row Id="30855" PostHistoryTypeId="2" PostId="14651" RevisionGUID="93def211-cc93-43dc-b106-15172f094fba" CreationDate="2011-05-10T14:58:57.447" UserId="4284" Text="I want to be able to make a chai latte at home, but don't have an esspresso machine, and don't really know if it is worth buying one just for an occasional drink. Is there a way to froth the milk without one? Any other way people know to make a Chai Latte?" />
  <row Id="30856" PostHistoryTypeId="1" PostId="14651" RevisionGUID="93def211-cc93-43dc-b106-15172f094fba" CreationDate="2011-05-10T14:58:57.447" UserId="4284" Text="How to make a Chai Latte at home" />
  <row Id="30857" PostHistoryTypeId="3" PostId="14651" RevisionGUID="93def211-cc93-43dc-b106-15172f094fba" CreationDate="2011-05-10T14:58:57.447" UserId="4284" Text="&lt;tea&gt;&lt;chai&gt;" />
  <row Id="30858" PostHistoryTypeId="2" PostId="14652" RevisionGUID="18818a8e-5ae1-4d83-bac1-764f513f49db" CreationDate="2011-05-10T15:03:10.837" UserId="67" Text="I'd personally go with Sobachatina's method of using it as an ingredient in something else.  (it's also good to chop up some and add to cooked rice or rice &amp; some veg. as a one pot meal) &#xD;&#xA;&#xD;&#xA;... but if you *really* wanted to try to save as jerky, you might be able to tone it down a little by adding some sweetness to it.  Unfortunately, this might mean wetting down the surface, and if you're going to do do that, you might be better off soaking it, changing the liquid, and re-drying it.&#xD;&#xA;&#xD;&#xA;Your other option might be to try to give it a glaze ... honey would be my first thought (look online for various techniques for honey glazed bacon), maple syrup would be my second.  Of course, it'd then be hygroscopic, which is going to reduce your storage lifetime." />
  <row Id="30859" PostHistoryTypeId="2" PostId="14653" RevisionGUID="7a904114-21e1-4ff2-845b-1855476f79cf" CreationDate="2011-05-10T15:53:55.783" UserId="4012" Text="Frothed milk is not essential to [Chai Masala][1]. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.2basnob.com/chai-tea.html&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html" />
  <row Id="30860" PostHistoryTypeId="5" PostId="14653" RevisionGUID="91cbb2a0-299d-4eee-bd85-9e6ce836f98a" CreationDate="2011-05-10T16:04:06.960" UserId="4012" Comment="added 1337 characters in body; added 480 characters in body" Text="Frothed milk is not essential to [Chai Masala][1], you can make it with plain milk. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go. The author of the instructions states that “With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.” The same author provides instructions on how to make Chai Masala with or without frothed milk:&#xD;&#xA;&#xD;&#xA;&gt; In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar.&#xD;&#xA;&#xD;&#xA;&gt; The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.&#xD;&#xA;&#xD;&#xA;&gt; **How to Make Chai**&#xD;&#xA;&#xD;&#xA;&gt; Here is a simple recipe to make chai yourself at home. This is what you will need:&#xD;&#xA;&#xD;&#xA;&gt; [...]&#xD;&#xA;&#xD;&#xA;&gt; **Chai Latte**&#xD;&#xA;&#xD;&#xA;&gt; I just love a good chai latte! A chai latte is just the spiced tea mixed with milk that’s steamed from an espresso machine. I love the soft foamy texture the steamed milk adds to the chai.&#xD;&#xA;&#xD;&#xA;&gt; You can get these at coffee houses, or if you can make them yourself if you have an espresso machine. I have detailed instructions on [steaming (or frothing) milk][3] in the coffee section of this site.&#xD;&#xA;&#xD;&#xA;&gt; You can follow the above directions just don’t add the milk. This makes a strong tea. Then add the steamed milk straight from the espresso machine.&#xD;&#xA;&#xD;&#xA;&gt; Practice to make velvety steamed milk and use fresh ingredients. This will insure that you make the perfect chai tea latte.&#xD;&#xA;&#xD;&#xA;&gt; _Source_: [http://www.2basnob.com/chai-tea.html][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chai_masala&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [4]: http://www.2basnob.com/chai-tea.html" />
  <row Id="30861" PostHistoryTypeId="5" PostId="14653" RevisionGUID="261cd526-a586-48c4-985a-388b576e925a" CreationDate="2011-05-10T16:11:58.340" UserId="4012" Comment="edited body; edited body" Text="Frothed milk is not essential to [Masala Chai][1], you can make it with plain milk. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go. The author of the instructions states that “With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.” The same author provides instructions on how to make Masala Chai with or without frothed milk:&#xD;&#xA;&#xD;&#xA;&gt; In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar.&#xD;&#xA;&#xD;&#xA;&gt; The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.&#xD;&#xA;&#xD;&#xA;&gt; **How to Make Chai**&#xD;&#xA;&#xD;&#xA;&gt; Here is a simple recipe to make chai yourself at home. This is what you will need:&#xD;&#xA;&#xD;&#xA;&gt; [...]&#xD;&#xA;&#xD;&#xA;&gt; **Chai Latte**&#xD;&#xA;&#xD;&#xA;&gt; I just love a good chai latte! A chai latte is just the spiced tea mixed with milk that’s steamed from an espresso machine. I love the soft foamy texture the steamed milk adds to the chai.&#xD;&#xA;&#xD;&#xA;&gt; You can get these at coffee houses, or if you can make them yourself if you have an espresso machine. I have detailed instructions on [steaming (or frothing) milk][3] in the coffee section of this site.&#xD;&#xA;&#xD;&#xA;&gt; You can follow the above directions just don’t add the milk. This makes a strong tea. Then add the steamed milk straight from the espresso machine.&#xD;&#xA;&#xD;&#xA;&gt; Practice to make velvety steamed milk and use fresh ingredients. This will insure that you make the perfect chai tea latte.&#xD;&#xA;&#xD;&#xA;&gt; _Source_: [http://www.2basnob.com/chai-tea.html][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chai_masala&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [4]: http://www.2basnob.com/chai-tea.html" />
  <row Id="30862" PostHistoryTypeId="5" PostId="14653" RevisionGUID="7e3753d5-cdf9-4f03-9483-e779bddd923e" CreationDate="2011-05-10T16:18:55.213" UserId="4012" Comment="added 295 characters in body" Text="Frothed milk is not essential to [Masala Chai][1], you can make it with plain milk. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go. The author of the instructions states that “With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.” The same author provides instructions on how to make Masala Chai with or without frothed milk:&#xD;&#xA;&#xD;&#xA;&gt; In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar.&#xD;&#xA;&#xD;&#xA;&gt; The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.&#xD;&#xA;&#xD;&#xA;&gt; **How to Make Chai**&#xD;&#xA;&#xD;&#xA;&gt; Here is a simple recipe to make chai yourself at home. This is what you will need:&#xD;&#xA;&#xD;&#xA;&gt; [...]&#xD;&#xA;&#xD;&#xA;&gt; **Chai Latte**&#xD;&#xA;&#xD;&#xA;&gt; I just love a good chai latte! A chai latte is just the spiced tea mixed with milk that’s steamed from an espresso machine. I love the soft foamy texture the steamed milk adds to the chai.&#xD;&#xA;&#xD;&#xA;&gt; You can get these at coffee houses, or if you can make them yourself if you have an espresso machine. I have detailed instructions on [steaming (or frothing) milk][4] in the coffee section of this site.&#xD;&#xA;&#xD;&#xA;&gt; You can follow the above directions just don’t add the milk. This makes a strong tea. Then add the steamed milk straight from the espresso machine.&#xD;&#xA;&#xD;&#xA;&gt; Practice to make velvety steamed milk and use fresh ingredients. This will insure that you make the perfect chai tea latte.&#xD;&#xA;&#xD;&#xA;&gt; _Source_: [http://www.2basnob.com/chai-tea.html][5]&#xD;&#xA;&#xD;&#xA;You may also want to take a look at the page titled “[Milk Frother Tips][6]” on _coffee-makers-cafe.com_, which gives a comparison between different methods of frothing milk.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chai_masala&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [4]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [5]: http://www.2basnob.com/chai-tea.html&#xD;&#xA;  [6]: http://www.coffee-makers-cafe.com/milk-frother-steamers.html" />
  <row Id="30863" PostHistoryTypeId="5" PostId="14653" RevisionGUID="2073f6c6-6e72-4c61-a7ba-90af90e5dcb0" CreationDate="2011-05-10T16:30:02.693" UserId="4012" Comment="added 471 characters in body" Text="Frothed milk is not essential to [Masala Chai][1], you can make it with plain milk. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go. The author of the instructions states that “With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.” The same author provides instructions on how to make Masala Chai with or without frothed milk:&#xD;&#xA;&#xD;&#xA;&gt; In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar.&#xD;&#xA;&#xD;&#xA;&gt; The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.&#xD;&#xA;&#xD;&#xA;&gt; **How to Make Chai**&#xD;&#xA;&#xD;&#xA;&gt; Here is a simple recipe to make chai yourself at home. This is what you will need:&#xD;&#xA;&#xD;&#xA;&gt; [...]&#xD;&#xA;&#xD;&#xA;&gt; **Chai Latte**&#xD;&#xA;&#xD;&#xA;&gt; I just love a good chai latte! A chai latte is just the spiced tea mixed with milk that’s steamed from an espresso machine. I love the soft foamy texture the steamed milk adds to the chai.&#xD;&#xA;&#xD;&#xA;&gt; You can get these at coffee houses, or if you can make them yourself if you have an espresso machine. I have detailed instructions on [steaming (or frothing) milk][4] in the coffee section of this site.&#xD;&#xA;&#xD;&#xA;&gt; You can follow the above directions just don’t add the milk. This makes a strong tea. Then add the steamed milk straight from the espresso machine.&#xD;&#xA;&#xD;&#xA;&gt; Practice to make velvety steamed milk and use fresh ingredients. This will insure that you make the perfect chai tea latte.&#xD;&#xA;&#xD;&#xA;&gt; _Source_: [http://www.2basnob.com/chai-tea.html][5]&#xD;&#xA;&#xD;&#xA;You may also want to take a look at the page titled “[Milk Frother Tips][6]” on _coffee-makers-cafe.com_, which gives a comparison between different methods of frothing milk. But note that that page also states you will get the best results with an espresso machine's steam wand:&#xD;&#xA;&#xD;&#xA;&gt; The only way to produce true microfoam is with a good quality steam wand that has enough pressure to swirl the milk and the ability to heat the milk to the correct temperature. You won't get microfoam with a frother. Microfoam is like a thick milk... like runny-yoghurt in consistency. If you swirl it around in the jug it has a shiny, acrylic-like appearance.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chai_masala&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [4]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [5]: http://www.2basnob.com/chai-tea.html&#xD;&#xA;  [6]: http://www.coffee-makers-cafe.com/milk-frother-steamers.html" />
  <row Id="30864" PostHistoryTypeId="2" PostId="14654" RevisionGUID="8a21d421-9111-4bc0-b033-9a38dd190284" CreationDate="2011-05-10T16:30:48.557" UserId="15" Text="For as much as I enjoy various espresso drinks, I must offer up that simply microwaving your milk and pseudo scalding it will bring out a lot of the richness in it. The microwaving will also change the texture of the milk somewhat. You might consider nuking a few shots of milk at different power levels and times to see what might work best for Chai Latte in particular. &#xD;&#xA;&#xD;&#xA;There's also vitamin/protein fortified Bolthouse pre-packaged Chai Latte; it's entirely unauthentic and tastes more like a candy cane than tea, but it sure is tasty nonetheless." />
  <row Id="30865" PostHistoryTypeId="6" PostId="14631" RevisionGUID="898a8630-8cc2-4a07-9aea-32ede10679d3" CreationDate="2011-05-10T17:00:53.853" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;grilling&gt;&lt;bbq&gt;&lt;utensils&gt;" />
  <row Id="30866" PostHistoryTypeId="6" PostId="14632" RevisionGUID="d07e2f4c-ef33-455d-8b64-5b1147af2ee6" CreationDate="2011-05-10T17:02:30.513" UserId="41" Comment="edited tags" Text="&lt;danish-cuisine&gt;" />
  <row Id="30867" PostHistoryTypeId="6" PostId="14595" RevisionGUID="531f4d18-525e-4a9d-a196-7b313c18f634" CreationDate="2011-05-10T17:03:11.090" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;tomatoes&gt;" />
  <row Id="30868" PostHistoryTypeId="5" PostId="14090" RevisionGUID="dd8259de-a9b3-4ce8-9804-32ecf8f770a9" CreationDate="2011-05-10T17:29:26.650" UserId="41" Comment="added 683 characters in body" Text="This tag should used for questions that are about fundamental flavor concepts, such as how to enhance, mask, or eliminate a particular flavor.&#xD;&#xA;&#xD;&#xA;Most questions about food or cooking are, to some degree, about flavor. This tag should only be added to questions that are about flavor or taste in an **specific** context, especially ones related to [basic tastes][1] and well-known aromas.&#xD;&#xA;&#xD;&#xA;**Avoid** the use of this tag as a synonym for varieties (&quot;flavors of X&quot;), or as a catch-all tag for vague questions (&quot;How can I improve the flavor?&quot;).&#xD;&#xA;&#xD;&#xA;Questions about spices do not need this tag; the [tag:spices] tag is preferred.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Taste#Basic_tastes" />
  <row Id="30869" PostHistoryTypeId="5" PostId="14091" RevisionGUID="6bc04ee2-cdf4-4bcd-8af7-de9fac71414a" CreationDate="2011-05-10T17:29:26.680" UserId="41" Comment="added 64 characters in body" Text="Questions on understanding and manipulating the flavor of foods." />
  <row Id="30870" PostHistoryTypeId="2" PostId="14655" RevisionGUID="13d27397-d425-478b-a0c1-9c55d7929145" CreationDate="2011-05-10T17:48:27.777" UserId="41" Text="Culinary [tag:spices] differ from culinary [tag:herbs] primarily in which part of the plant they come from.  Herbs are generally the leaves, and spices are generally anything else, including the bark (cinnamon), seeds (mustard), or roots (ginger).&#xD;&#xA;&#xD;&#xA;Questions on a specific spice should also include the specific tag, e.g. [tag:pepper].&#xD;&#xA;&#xD;&#xA;Avoid the use of this tag for sugar and salt; they are not classified as spices." />
  <row Id="30871" PostHistoryTypeId="2" PostId="14656" RevisionGUID="4a97b77a-91ef-457c-b97c-ebca1158e45d" CreationDate="2011-05-10T17:48:27.777" UserId="41" Text="Culinary use of spices, defined as the edible but non-leafy parts of certain plants." />
  <row Id="30872" PostHistoryTypeId="5" PostId="12765" RevisionGUID="30b43d7e-6e37-46fc-8dc5-39ad810f1489" CreationDate="2011-05-10T18:16:50.327" UserId="41" Comment="Original was just a copy-paste from meta; cleared up some ambiguity and tidied up the language &amp; formatting." Text="This tag is used for questions about the culinary applications of edible items which:&#xD;&#xA;&#xD;&#xA;  * Would be considered waste (e.g. stale bread or apple peel);&#xD;&#xA;  * Are edible but primarily used for non-culinary applications (e.g. hops or lavender).&#xD;&#xA;  * Are extremely rare and difficult to find recipes for (e.g. sumac). At a minimum, items in this category should be unavailable in typical supermarkets.&#xD;&#xA;&#xD;&#xA;Questions about leftovers or common ingredients are **not** an appropriate use of this tag and will likely be closed as they are equivalent to [recipe requests][1].  When using this tag, please make sure the question fits one of the above criteria in order to avoid having it closed.&#xD;&#xA;&#xD;&#xA;Tip for answerers: try to answer with **classes** of use (e.g. nutritional yeast is a flavor enhancer for soup, starter dough can be used for quickbreads) and also explain **why** the ingredient is effective in that class. Favorite recipes are not useful answers.&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/q/728/41" />
  <row Id="30873" PostHistoryTypeId="5" PostId="12766" RevisionGUID="89a1809a-036e-40b0-9a76-704cc4ab99ac" CreationDate="2011-05-10T18:16:50.357" UserId="41" Comment="Original was just a copy-paste from meta; cleared up some ambiguity and tidied up the language &amp; formatting." Text="Questions about the culinary uses of products that are normally discarded or used in non-culinary applications." />
  <row Id="30874" PostHistoryTypeId="2" PostId="14657" RevisionGUID="efd4cced-d38b-47ab-a088-b5ba7deab2f3" CreationDate="2011-05-10T18:31:50.663" UserId="5958" Text="If I plan on storing my pasta in the fridge with the sauce, I take the pasta out of the boiling water and immediately rinse it in cold water. I rinse until the pasta has cooled completely. Make sure to drain it well. Afterwards, I either mix a little sauce in the pasta to help keep it from sticking or just put the sauce on top.&#xD;&#xA;Basically I'm trying to stop the pasta from continuing to &quot;Cook&quot; in the sauce." />
  <row Id="30875" PostHistoryTypeId="2" PostId="14658" RevisionGUID="368774f2-7018-481f-a5eb-aac2f05b5d56" CreationDate="2011-05-10T18:36:06.047" UserId="5958" Text="I've only ever had this issue if I undercook the baked item. &#xD;&#xA;You get the same issue if you don't cook your rue long enough." />
  <row Id="30876" PostHistoryTypeId="2" PostId="14659" RevisionGUID="e6d6a75e-f4cb-4934-85b6-31237b576753" CreationDate="2011-05-10T18:42:10.760" UserId="5958" Text="I think the key in this case is making sure that you've thoroughly incorporated everything. Since (wheat) flour has gluten, the more you mix it while wet, the tougher it can become, hence mixing the egg thoroughly with the butter and sugar first.&#xD;&#xA;Is it going to cause disasterous results? Unlikely, unless things aren't mixed well." />
  <row Id="30877" PostHistoryTypeId="5" PostId="14651" RevisionGUID="24c3a668-1a6c-4460-b1e7-0fcecd431561" CreationDate="2011-05-10T19:03:05.887" UserId="1229" Comment="fixed a typo (&quot;esspresso&quot; versus &quot;espresso&quot;); improved grammar" Text="I want to be able to make chai latte at home, but I don't have an espresso machine, and I don't really know if it is worth buying one just for an occasional drink.  &#xD;&#xA;Is there a way to froth the milk without an espresso? Is there any other way people know to make chai latte?" />
  <row Id="30878" PostHistoryTypeId="4" PostId="14651" RevisionGUID="24c3a668-1a6c-4460-b1e7-0fcecd431561" CreationDate="2011-05-10T19:03:05.887" UserId="1229" Comment="fixed a typo (&quot;esspresso&quot; versus &quot;espresso&quot;); improved grammar" Text="How do I make chai latte at home?" />
  <row Id="30879" PostHistoryTypeId="24" PostId="14651" RevisionGUID="24c3a668-1a6c-4460-b1e7-0fcecd431561" CreationDate="2011-05-10T19:03:05.887" Comment="Proposed by 1229 approved by 534 edit id of 154" />
  <row Id="30880" PostHistoryTypeId="2" PostId="14660" RevisionGUID="f9cb7e39-3b34-4d88-974e-55dcfe38547f" CreationDate="2011-05-10T19:14:55.907" UserId="60" Text="First, fat &amp; sugar are part of the wet ingredients.&#xD;&#xA;&#xD;&#xA;Given that, I do it different than daniel suggests. I always add the wet to the dry. &#xD;&#xA;&#xD;&#xA;Adding the wet to the dry tends to be less messy, and allows for easier mixing when you start. It's less messy because you're not pouring powdery dry ingredients. It mixes somewhat easier at the start because you're pushing the wet into the dry instead of pulling it up through the dry. This means you're also less likely to flip a big cloud of dry ingredients across your kitchen.&#xD;&#xA;&#xD;&#xA;This technique is explained by Alton Brown in his book [I'm Just Here for More Food: Food + Mixing + Heat = Baking][1].&#xD;&#xA;&#xD;&#xA;See Also:&#xD;&#xA;&#xD;&#xA;* A [chowhound thread][2] which contains supporters for both methods, and in which some claim that it wet-to-dry leads to less clumping.&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/gp/product/1584793414&#xD;&#xA;[2]: http://chowhound.chow.com/topics/279463" />
  <row Id="30881" PostHistoryTypeId="2" PostId="14661" RevisionGUID="029f15a1-c731-4db8-8c77-f62e50b96fea" CreationDate="2011-05-10T19:53:14.970" UserId="6070" Text="I'm from Denmark but I've lived in so many other places. Here's a list of things that usually go well:&#xD;&#xA;&#xD;&#xA;- *leverpostej*, similar to foie gras, tastes very good on rye bread.&#xD;&#xA;- *marineret sild*, marinated herring, also very good on rye bread.&#xD;&#xA;- *flæskesvær*, crunchy salty pig skin :-) people say it tastes a lot better than it sounds, and though I personally disagree, my foreign colleagues like it.&#xD;&#xA;- &quot;proper&quot; (strong) liquorice like Haribo's *Super Piratos* or Leaf's *Lakrisal* - because anything with less than 6% ammonium chloride is for wusses!&#xD;&#xA;- various kinds of cheese and bread, as has been said already.&#xD;&#xA;- *wienerbrød*, Danish pastry, especially *kringle* and *spandauer* are delicious.&#xD;&#xA;- *makrel i tomat*, canned mackerel (fish) in tomato juice, yet another delicious treat on rye bread." />
  <row Id="30882" PostHistoryTypeId="2" PostId="14662" RevisionGUID="e630993f-6f52-4aee-a9ab-34764c2cea8a" CreationDate="2011-05-10T20:08:03.477" UserId="3158" Text="You don't need anything fancy to make chai. My home made chai latte is pretty simple:&#xD;&#xA;&#xD;&#xA;1. boil water (as you would for ANY tea)&#xD;&#xA;1. steep the chai tea bag  &#xD;&#xA;-OR-  &#xD;&#xA;steep normal tea + some spices (some combination of: cinnamon, ginger, cardamom, allspice, star anise, cloves, mace or nutmeg, fennel. There are many recipes on the web if you google for &quot;chai spices mix&quot;)&#xD;&#xA;1. warm milk in a sauce pan, or microwave&#xD;&#xA;1. after tea is steeped, remove bag, add milk, enjoy.&#xD;&#xA;&#xD;&#xA;A great alteration in the summer is to skip warming the milk, and pour it ice cold into the super strong tea, then add some ice cubes.&#xD;&#xA;&#xD;&#xA;Many of the comercial places like *$ use the steam tube on their espresso machine just to heat the pre-made mix they keep in the fridge... on more than one occasion when I've been getting a hot chai latte during peak hours, the steam tube on the espresso machine was busy frothing milk and they've used the microwave instead." />
  <row Id="30883" PostHistoryTypeId="2" PostId="14663" RevisionGUID="c95f31fb-cbf1-4272-a130-8f981bf5892c" CreationDate="2011-05-10T21:34:54.853" UserId="6074" Text="I bought the so called &quot;[Suicide Hot-Sauce][1]&quot; from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the [Scoville Scale][2], because I usually don't care that much about those numbers as long as the taste is good.&#xD;&#xA;&#xD;&#xA;The topic came up in a recent discussion and I tried to find this information on the Internet. Many supplier provide this information, but I could not find anything, not even a rough estimate, about the Suicide Sauce. From what I have read so far this sauce is one of the less hot ones.&#xD;&#xA;&#xD;&#xA;Can anyone who knows this hot-sauce give a rough estimate how hot it is?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.2hotlicks.com/lg_images/HL_suicidesauce_lg.jpg&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Scoville_scale" />
  <row Id="30884" PostHistoryTypeId="1" PostId="14663" RevisionGUID="c95f31fb-cbf1-4272-a130-8f981bf5892c" CreationDate="2011-05-10T21:34:54.853" UserId="6074" Text="How does the &quot;Suicide Sauce&quot; from Hot Licks rate on the Scoville Scale" />
  <row Id="30885" PostHistoryTypeId="3" PostId="14663" RevisionGUID="c95f31fb-cbf1-4272-a130-8f981bf5892c" CreationDate="2011-05-10T21:34:54.853" UserId="6074" Text="&lt;hot-sauce&gt;" />
  <row Id="30886" PostHistoryTypeId="5" PostId="4376" RevisionGUID="6fee1eda-9228-4976-a8a6-6310cf27765b" CreationDate="2011-05-10T21:44:12.113" UserId="3203" Comment="deleted 1 characters in body" Text="Cook the pancetta on a large pan, so that it fries in its own fat. It must turn red, but don't cook it too much as you are going to cook it a bit more later on.&#xD;&#xA;&#xD;&#xA;Open two eggs. If you like the color of the carbonara intense, throw one white away, and keep one white and two yolks. Put them in a bowl, then add grated parmigiano and mix with a fork. The amount of parmesan should be at least the same volume of the eggs, maybe even more (twice does not hurt). This will give you a rather firm but still flowing compound. Firm is better than too liquid.&#xD;&#xA;&#xD;&#xA;Cook the pasta. Spaghetti is the norm for carbonara, but also penne is a good choice. Get them &quot;al dente&quot; or some second later, as you prefer. Drain the pasta and put it in the pan you used to cook the pancetta (where the pancetta still is). Pour the egg/cheese mix on top of the pasta and put the pan on gentle heat, while you continue moving and mixing. Detach any layer of cooked egg from the bottom of the pan while you mix. The perfect carbonara must not be liquid, and it must not be clumpy solid, so **keep mixing** or you will get a pasta omelette.&#xD;&#xA;&#xD;&#xA;Once you are done, turn off the heat, and take spaghetti up with a large fork, so to disentangle them while you transfer them on the dishes. move them in the dish with a small oscillating movement to disentangle a bit more. Continue like this for all the dishes you have to serve. At the end you will have the pancetta remaining in the pan, and you put it on top of each dish. &#xD;&#xA;&#xD;&#xA;Add more grated parmigiano and some ground black pepper and eat as soon and hot as possible !&#xD;&#xA;&#xD;&#xA;Additional notes: try to stay a bit scarce on salt in the pasta water, and do not add salt to the egg. The fact is that the pancetta is already pretty salted, and you risk to obtain a very salted final result. Carbonara should be salty, but not too salty.&#xD;&#xA;&#xD;&#xA;I heard about modification with butter and cream, but I have never seen them used, at least in my family and circle of friends.&#xD;&#xA;" />
  <row Id="30887" PostHistoryTypeId="5" PostId="14658" RevisionGUID="46af3f9c-dd2b-4781-97de-1d877891d8e4" CreationDate="2011-05-10T22:14:50.790" UserId="160" Comment="spelling fix (assuming OP means the flour/fat mix, not the plant http://en.wiktionary.org/wiki/File:Ruta_chalepensis11.jpg)" Text="I've only ever had this issue if I under cook the baked item. &#xD;&#xA;You get the same issue if you don't cook your roux long enough.&#xD;&#xA;&#xD;&#xA;&lt;!-- extra characters to fool Stack Exchange, using the right word matters, thanks --&gt;" />
  <row Id="30888" PostHistoryTypeId="24" PostId="14658" RevisionGUID="46af3f9c-dd2b-4781-97de-1d877891d8e4" CreationDate="2011-05-10T22:14:50.790" Comment="Proposed by 160 approved by 60 edit id of 155" />
  <row Id="30889" PostHistoryTypeId="2" PostId="14664" RevisionGUID="f79156f3-a51f-4c00-a580-5d2d64af06d4" CreationDate="2011-05-10T23:19:42.863" UserId="5458" Text="[This question][1] addresses how to keep pasta from sticking after it has been cooked. [This question][2] is what I want, but was wrongly closed. All the answers from the first address the sticking post-boiling, and my problem is the sticking **during** boiling. How can I prevent this from happening?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/403/how-can-i-keep-pasta-from-sticking-to-itself&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/5002/how-do-i-keep-fettucini-from-sticking-together-while-boiling-it-closed" />
  <row Id="30890" PostHistoryTypeId="1" PostId="14664" RevisionGUID="f79156f3-a51f-4c00-a580-5d2d64af06d4" CreationDate="2011-05-10T23:19:42.863" UserId="5458" Text="Keep fettuccine from sticking/clumping while cooking?" />
  <row Id="30891" PostHistoryTypeId="3" PostId="14664" RevisionGUID="f79156f3-a51f-4c00-a580-5d2d64af06d4" CreationDate="2011-05-10T23:19:42.863" UserId="5458" Text="&lt;pasta&gt;&lt;boiling&gt;" />
  <row Id="30892" PostHistoryTypeId="2" PostId="14665" RevisionGUID="ae0271f0-ceef-43bd-9494-61d5a907ea40" CreationDate="2011-05-10T23:59:03.597" UserId="5869" Text="Simply put, you have to stir them the first three/four minutes of cooking. Be sure to boil them in enough water (at least 1 liter per 100 grams). In addition to that be sure to buy some good quality pasta. From my knowledge pasta tends to stick when the wheat used is of poor quality. A good pasta should not be transparent when seen in direct sunlight, but it should be of a nice pale yellow color and opaque. Good Italian pasta brands that you can find outside of Italy are De Cecco (which I fear might be quite expensive, and probably not so easy to find), or Barilla (easier to find). Both of them has cooking instructions printed on the package. You might want to cook them for 2-3 minutes less than what's printed, then eventually cook them the remaining couple of minutes together with your sauce." />
  <row Id="30893" PostHistoryTypeId="2" PostId="14666" RevisionGUID="cbe034f8-0ac7-4a3a-b30b-01f22f8306c8" CreationDate="2011-05-10T23:59:56.520" UserId="60" Text="The other answer is adequate because sticking _while_ pasta is cooking generally isn't a problem. Just bring your water to a full boil, add pasta, and stir it to separate the pasta. If you still have sticking problems, try stirring every couple of minutes." />
  <row Id="30894" PostHistoryTypeId="2" PostId="14667" RevisionGUID="391758e8-3bd2-4a9d-b551-56f1ee462a2c" CreationDate="2011-05-11T00:05:42.947" UserId="67" Text="I find it's most important to make sure that it's moving well at the beginning; a quick stir after adding the pasta does wonders, and sometimes a second stir after the water comes back to a boil.&#xD;&#xA;&#xD;&#xA;I also try to make sure the pasta goes in with a little bit of separation.  Strand type pasta are the most difficult, but if you hold it in both hands, and give one a twist, it'll cause it to fan out, so you can get it to disperse better when it first hits the water.  For most others (shells, penne, orzo, etc.), I pour it in over a few seconds rather than just completely upending the box.&#xD;&#xA;&#xD;&#xA;Sufficient water for boiling so there's space for the pasta to move also helps." />
  <row Id="30895" PostHistoryTypeId="2" PostId="14668" RevisionGUID="79d49456-40aa-489d-8181-ec461601b203" CreationDate="2011-05-11T00:09:04.083" UserId="5869" Text="The problem might also be caused by the fact that cooked pasta releases gluten, which thickens your sauce. &quot;Washing&quot; your pasta before putting the sauce in it, as suggested, is a good method, but probably the most simple thing to do in general is to keep your sauce a bit more liquid, and mixing your pasta with a bit of olive oil just before you add your sauce. This way your pasta is somehow &quot;coated&quot; with oil which could prevent a bit the soaking of your sauce." />
  <row Id="30896" PostHistoryTypeId="2" PostId="14669" RevisionGUID="9899e97a-1f0d-4cf7-9ef1-edbb016a6fc1" CreationDate="2011-05-11T02:30:15.797" UserId="6077" Text="Is there a way to &quot;fix&quot; my stainless steel fry pan that does not sit flush on my cooktop stove?" />
  <row Id="30897" PostHistoryTypeId="1" PostId="14669" RevisionGUID="9899e97a-1f0d-4cf7-9ef1-edbb016a6fc1" CreationDate="2011-05-11T02:30:15.797" UserId="6077" Text="Bowed bottom on Stainless Steel fry pan" />
  <row Id="30898" PostHistoryTypeId="3" PostId="14669" RevisionGUID="9899e97a-1f0d-4cf7-9ef1-edbb016a6fc1" CreationDate="2011-05-11T02:30:15.797" UserId="6077" Text="&lt;cookware&gt;" />
  <row Id="30899" PostHistoryTypeId="2" PostId="14670" RevisionGUID="b8e2ae6e-bcdb-4c9e-85f4-db254943d140" CreationDate="2011-05-11T02:37:13.823" UserId="6078" Text="Whenever I cook scallops, they tend to shrink up quickly and burn on the outside.  Even though I leave them in the pan for several minutes at a time, despite the shriveling and burning, they always end up raw in the middle.  The insides are cold, fishy tasting, and, to be honest, pretty nauseating.  What am I doing wrong?  I usually saute them in a little oil on high heat, flipping them every so often when the side touching the pan starts to brown and stick.  Scallops are my favorite food; please help!&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;Alyssa" />
  <row Id="30900" PostHistoryTypeId="1" PostId="14670" RevisionGUID="b8e2ae6e-bcdb-4c9e-85f4-db254943d140" CreationDate="2011-05-11T02:37:13.823" UserId="6078" Text="How do I ensure that I cook scallops all the way through?" />
  <row Id="30901" PostHistoryTypeId="3" PostId="14670" RevisionGUID="b8e2ae6e-bcdb-4c9e-85f4-db254943d140" CreationDate="2011-05-11T02:37:13.823" UserId="6078" Text="&lt;sauteing&gt;&lt;scallops&gt;" />
  <row Id="30902" PostHistoryTypeId="25" PostId="14670" RevisionGUID="ad6efa0e-93d4-444d-9c2a-3da20dbcd5bf" CreationDate="2011-05-11T02:49:26.070" Comment="http://twitter.com/#!/StackCooking/status/68145654404366336" />
  <row Id="30903" PostHistoryTypeId="2" PostId="14671" RevisionGUID="6b228656-4f68-48a4-9c34-2600d23b05f3" CreationDate="2011-05-11T02:50:26.220" UserId="6079" Text="This is basically the cornmeal equivalent of [making your own self rising flour](http://cooking.stackexchange.com/questions/10620/improvised-self-raising-flour).&#xD;&#xA;&#xD;&#xA;I have a cornbread recipe [here](http://www.originalsforyou.com/southernrecipes.html) and I have non-self rising corn bread. Do I do the same ratio of baking soda and salt to make it self rising?" />
  <row Id="30904" PostHistoryTypeId="1" PostId="14671" RevisionGUID="6b228656-4f68-48a4-9c34-2600d23b05f3" CreationDate="2011-05-11T02:50:26.220" UserId="6079" Text="Improvising Self-rising cornmeal" />
  <row Id="30905" PostHistoryTypeId="3" PostId="14671" RevisionGUID="6b228656-4f68-48a4-9c34-2600d23b05f3" CreationDate="2011-05-11T02:50:26.220" UserId="6079" Text="&lt;baking&gt;&lt;substitutions&gt;" />
  <row Id="30906" PostHistoryTypeId="2" PostId="14672" RevisionGUID="82ed6503-22da-47bc-ad7f-0e43867ceb22" CreationDate="2011-05-11T02:56:56.930" UserId="6079" Text="I usually make cornbread with white corn meal and no sugar. I like the no sugar part, but I want to experiment with the batter a bit. What are the following changes supposed to achieve:&#xD;&#xA;&#xD;&#xA;* Yellow corn meal as opposed to white&#xD;&#xA;* Half flour in the mix.&#xD;&#xA;&#xD;&#xA;My normal corn meal recipe is [this](http://www.originalsforyou.com/southernrecipes.html)" />
  <row Id="30907" PostHistoryTypeId="1" PostId="14672" RevisionGUID="82ed6503-22da-47bc-ad7f-0e43867ceb22" CreationDate="2011-05-11T02:56:56.930" UserId="6079" Text="Cornbread Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal" />
  <row Id="30908" PostHistoryTypeId="3" PostId="14672" RevisionGUID="82ed6503-22da-47bc-ad7f-0e43867ceb22" CreationDate="2011-05-11T02:56:56.930" UserId="6079" Text="&lt;baking&gt;&lt;substitutions&gt;" />
  <row Id="30909" PostHistoryTypeId="2" PostId="14673" RevisionGUID="1d31e352-1933-4106-96e8-05eddd9ca68a" CreationDate="2011-05-11T03:10:24.277" UserId="6080" Text="I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken." />
  <row Id="30910" PostHistoryTypeId="1" PostId="14673" RevisionGUID="1d31e352-1933-4106-96e8-05eddd9ca68a" CreationDate="2011-05-11T03:10:24.277" UserId="6080" Text="Kabobs to Fajitas - how to make the meat tender" />
  <row Id="30911" PostHistoryTypeId="3" PostId="14673" RevisionGUID="1d31e352-1933-4106-96e8-05eddd9ca68a" CreationDate="2011-05-11T03:10:24.277" UserId="6080" Text="&lt;chicken&gt;&lt;meat&gt;&lt;beef&gt;" />
  <row Id="30912" PostHistoryTypeId="2" PostId="14674" RevisionGUID="f1068609-3701-4d4a-81c8-a8159fdc8e79" CreationDate="2011-05-11T03:11:58.950" UserId="3819" Text="The problem here is that you're comparing two very different recipes: Southern cornbread (yellow meal, equal parts flour, a tablespoon or so of sugar) and Northern cornbread (white meal, no or little flour, no sugar).  There's no real point in trying to mix and match or interpolate between the recipes, any more than than it would make sense to make something halfway between cioppino and bouillabaisse, since they are both just fish stew. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="30914" PostHistoryTypeId="2" PostId="14676" RevisionGUID="ff438fd7-70a6-422a-b72f-a257bba4d5a5" CreationDate="2011-05-11T04:46:25.747" UserId="1870" Text="Another word for it, I guess, would be [grid iron][1]. I found it through swedish &quot;halster&quot;, using google translate, I found grid iron. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gridiron_%28cooking%29 &quot;grid iron&quot;" />
  <row Id="30915" PostHistoryTypeId="2" PostId="14677" RevisionGUID="d9d81db5-baca-4486-8204-fcb12ccbd311" CreationDate="2011-05-11T05:23:17.773" UserId="6083" Text="I've had good luck adding a small packet of unflavoured gelatin, it's not enough to gel the soup (gross), but it adds some of the body that long simmered beef bones would add.&#xD;&#xA;&#xD;&#xA;Celery is essential, as someone else mentioned. You wouldn't think it would add much, but there's something magic about it.&#xD;&#xA;&#xD;&#xA;I also toss in some celery seeds (not celery salt!) I grind them to a fine powder for beef barley soup but add them whole for chicken soup." />
  <row Id="30916" PostHistoryTypeId="2" PostId="14678" RevisionGUID="db04991a-d814-4e47-b2fb-a2be8a2e592a" CreationDate="2011-05-11T06:29:14.147" UserId="6039" Text="The way I cook an egg is like this. I take the egg, crack it in a bowl, pierce the yolk, then whisk it a bit. Then I add a bit of soy sauce, and fry it in a pan. However, the egg always come out a little bit flat, and hard, so is there a remedy to this?" />
  <row Id="30917" PostHistoryTypeId="1" PostId="14678" RevisionGUID="db04991a-d814-4e47-b2fb-a2be8a2e592a" CreationDate="2011-05-11T06:29:14.147" UserId="6039" Text="What can I do to make beaten egg puffier and fluffier?" />
  <row Id="30918" PostHistoryTypeId="3" PostId="14678" RevisionGUID="db04991a-d814-4e47-b2fb-a2be8a2e592a" CreationDate="2011-05-11T06:29:14.147" UserId="6039" Text="&lt;egg&gt;" />
  <row Id="30919" PostHistoryTypeId="2" PostId="14679" RevisionGUID="2a2f9bfe-6e1d-47d0-b908-eeb09c9492c6" CreationDate="2011-05-11T06:41:31.010" UserId="1393" Text="Yes, a few suggestions:&#xD;&#xA;&#xD;&#xA;(1) You are most likely cooking it at too high a temperature. Scrambled eggs will come out maximally tender if you do them over very low heat, stirring almost constantly. High temperatures cause the egg proteins to knot up and become tough. For 4 eggs, figure on at least ten minutes of slow cooking.&#xD;&#xA;&#xD;&#xA;(2) You can incorporate more air by whisking more vigorously, or if you want them really fluffy, by running them in a blender before cooking.&#xD;&#xA;&#xD;&#xA;(3) To increase tenderness, you can also add an extra egg yolk, or more butter." />
  <row Id="30920" PostHistoryTypeId="2" PostId="14680" RevisionGUID="f4a51239-b1b7-4ef1-81cb-7bcc43243306" CreationDate="2011-05-11T07:37:36.963" UserId="5267" Text="You mean one of these?&#xD;&#xA;&#xD;&#xA;![uUtset products Grill Basket][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If so, you can buy it [here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/B02md.jpg&#xD;&#xA;  [2]: http://www.outsetinc.com/item/QC71" />
  <row Id="30921" PostHistoryTypeId="2" PostId="14681" RevisionGUID="80fc10ce-99ae-4129-95c7-b232c0d9527b" CreationDate="2011-05-11T07:51:15.153" UserId="4194" Text="High heat and quick cooking are essential for scallops. Several minutes cooking will result in fishy racquetballs.&#xD;&#xA;&#xD;&#xA;Firstly, remove the scallops from the fridge half an hour or so before you cook them, so they're not stone cold (but don't put them anywhere warm or in the sun). Heat your olive oil in a pan until it starts to sizzle. Season the scallops, then place them in the oil. Don't move them for 90 seconds so they develop a nice crust. Once that's happened, turn them over and cook for another 90 seconds. That's it.&#xD;&#xA;&#xD;&#xA;If you want to see the process, Gordon Ramsay's official YouTube channel has a couple of videos:&#xD;&#xA;&#xD;&#xA;[Part One][1]&#xD;&#xA;[Part Two][2]&#xD;&#xA;&#xD;&#xA;(Part two follows straight on, so you can see how quickly they're done).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://youtu.be/WdKDhhAXGvY&#xD;&#xA;  [2]: http://youtu.be/JS_fImyeSHA&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30922" PostHistoryTypeId="5" PostId="14680" RevisionGUID="d914c235-29ba-4641-9b7b-3d3044550bab" CreationDate="2011-05-11T08:02:47.850" UserId="5267" Comment="added 70 characters in body" Text="You mean one of [these][1]?&#xD;&#xA;&#xD;&#xA;![uUtset products Grill Basket][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If so, you can find out where to buy it [here][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.outsetinc.com/item/QC71&#xD;&#xA;  [2]: http://i.stack.imgur.com/B02md.jpg&#xD;&#xA;  [3]: http://www.outsetinc.com/page/whereToBuy" />
  <row Id="30923" PostHistoryTypeId="2" PostId="14682" RevisionGUID="bc1ed207-4270-49c9-8ddd-13f70929c2a2" CreationDate="2011-05-11T09:11:42.400" UserId="6087" Text="[Here's an article about making fluffier omelets][1]. &#xD;&#xA;&#xD;&#xA;They recommend that you use a hand blender to make the mix frothy. Alternatively, you can use a hand blender on just the whites, then fold into the yolks later.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.saveur.com/article/Techniques/Whip-Flip-and-Serve" />
  <row Id="30924" PostHistoryTypeId="2" PostId="14683" RevisionGUID="655bf6a5-ff90-4846-9b93-0bf4ae1bc57c" CreationDate="2011-05-11T09:24:10.667" UserId="6087" Text="I bought these coffee beans in Bali. I tried to grind them up to make a cup of coffee this morning, but they didn't grind properly, leaving lots of big chunks. It was more like grinding peanuts than coffee. The coffee didn't taste or smell anything like coffee either, and it was a really weak brown colour.&#xD;&#xA;&#xD;&#xA;I'm assuming that I've gone and bought unroasted beans (although it didn't say anything about that on the pack). Is this the case? &#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/UUgip.jpg" />
  <row Id="30925" PostHistoryTypeId="1" PostId="14683" RevisionGUID="655bf6a5-ff90-4846-9b93-0bf4ae1bc57c" CreationDate="2011-05-11T09:24:10.667" UserId="6087" Text="Are these coffee beans unroasted?" />
  <row Id="30926" PostHistoryTypeId="3" PostId="14683" RevisionGUID="655bf6a5-ff90-4846-9b93-0bf4ae1bc57c" CreationDate="2011-05-11T09:24:10.667" UserId="6087" Text="&lt;coffee&gt;&lt;beans&gt;" />
  <row Id="30927" PostHistoryTypeId="2" PostId="14684" RevisionGUID="611ce0b0-a6d5-4e74-892a-0bb7ecf0d091" CreationDate="2011-05-11T09:28:24.047" UserId="3756" Text="The site will not accept an answer with less than 30 characters so I cannot just post the plain and simple answer, which is &quot;Yes&quot;. They are not roasted. I think you can do this in a normal oven, but I have never done it myself so I cannot advice you on temperatures etc. " />
  <row Id="30928" PostHistoryTypeId="2" PostId="14685" RevisionGUID="9f1a6eee-d7a8-4f9d-83f4-4d700f391f40" CreationDate="2011-05-11T10:36:55.927" UserId="4697" Text="Every time I cook spaghetti in a regular pot, I get the feeling that I could save litres of water if the pot had been created with spaghetti cooking in mind. This is especially true when I only need 1-2 portions. Cooking smaller pasta is more efficient.&#xD;&#xA;&#xD;&#xA;![Diagram of the Nordenfur pasta pot](http://dump.gurka.se/pasta-tube.png)&#xD;&#xA;&#xD;&#xA;Is there a culinary reason for using so much water? Do professional kitchens use a better method?" />
  <row Id="30929" PostHistoryTypeId="1" PostId="14685" RevisionGUID="9f1a6eee-d7a8-4f9d-83f4-4d700f391f40" CreationDate="2011-05-11T10:36:55.927" UserId="4697" Text="Why do we use so much water to cook spaghetti?" />
  <row Id="30930" PostHistoryTypeId="3" PostId="14685" RevisionGUID="9f1a6eee-d7a8-4f9d-83f4-4d700f391f40" CreationDate="2011-05-11T10:36:55.927" UserId="4697" Text="&lt;equipment&gt;&lt;spaghetti&gt;" />
  <row Id="30931" PostHistoryTypeId="5" PostId="14653" RevisionGUID="5db02305-6b74-46fc-8167-1e4d81fe4ca4" CreationDate="2011-05-11T10:38:09.157" UserId="4012" Comment="added 59 characters in body" Text="Frothed milk is not essential to [Masala Chai][1], it's normally made with plain milk; the frothed-milk version is mostly a Western variation. But I assume you like it with that little extra. You might try using a [milk frother][2], you can get them much cheaper than the deluxe model I've linked to here. If you're very particular about your frothed milk though, it seems from some [quite detailed instructions][3] I found, that a proper milk steaming attachment as found on espresso machines is the way to go. The author of the instructions states that “With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it’s supposed to be, because this way, it will blend with the espresso, creating a harmony of the flavors instead of a dry, tasteless cap floating on top.” The same author provides instructions on how to make Masala Chai with or without frothed milk:&#xD;&#xA;&#xD;&#xA;&gt; In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar.&#xD;&#xA;&#xD;&#xA;&gt; The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.&#xD;&#xA;&#xD;&#xA;&gt; **How to Make Chai**&#xD;&#xA;&#xD;&#xA;&gt; Here is a simple recipe to make chai yourself at home. This is what you will need:&#xD;&#xA;&#xD;&#xA;&gt; [...]&#xD;&#xA;&#xD;&#xA;&gt; **Chai Latte**&#xD;&#xA;&#xD;&#xA;&gt; I just love a good chai latte! A chai latte is just the spiced tea mixed with milk that’s steamed from an espresso machine. I love the soft foamy texture the steamed milk adds to the chai.&#xD;&#xA;&#xD;&#xA;&gt; You can get these at coffee houses, or if you can make them yourself if you have an espresso machine. I have detailed instructions on [steaming (or frothing) milk][4] in the coffee section of this site.&#xD;&#xA;&#xD;&#xA;&gt; You can follow the above directions just don’t add the milk. This makes a strong tea. Then add the steamed milk straight from the espresso machine.&#xD;&#xA;&#xD;&#xA;&gt; Practice to make velvety steamed milk and use fresh ingredients. This will insure that you make the perfect chai tea latte.&#xD;&#xA;&#xD;&#xA;&gt; _Source_: [http://www.2basnob.com/chai-tea.html][5]&#xD;&#xA;&#xD;&#xA;You may also want to take a look at the page titled “[Milk Frother Tips][6]” on _coffee-makers-cafe.com_, which gives a comparison between different methods of frothing milk. But note that that page also states you will get the best results with an espresso machine's steam wand:&#xD;&#xA;&#xD;&#xA;&gt; The only way to produce true microfoam is with a good quality steam wand that has enough pressure to swirl the milk and the ability to heat the milk to the correct temperature. You won't get microfoam with a frother. Microfoam is like a thick milk... like runny-yoghurt in consistency. If you swirl it around in the jug it has a shiny, acrylic-like appearance.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chai_masala&#xD;&#xA;  [2]: http://www.amazon.com/Aerolatte-Stainless-Steel-Deluxe-Frother-Chrome/dp/B0001RT1OS/&#xD;&#xA;  [3]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [4]: http://www.2basnob.com/frothing-milk.html&#xD;&#xA;  [5]: http://www.2basnob.com/chai-tea.html&#xD;&#xA;  [6]: http://www.coffee-makers-cafe.com/milk-frother-steamers.html" />
  <row Id="30932" PostHistoryTypeId="2" PostId="14686" RevisionGUID="c8f514fa-fc2e-43b5-899f-4635943c9409" CreationDate="2011-05-11T10:41:13.190" UserId="6088" Text="The best chai tea recipe:&#xD;&#xA;750ml cold water&#xD;&#xA;1/4 teaspoon ground ginger&#xD;&#xA;1/4 teaspoon cinnomon&#xD;&#xA;4 cardomom pods&#xD;&#xA;3 teabags&#xD;&#xA;&#xD;&#xA;Bring water and spices to the boil and leave to simmer for 10 minutes&#xD;&#xA;Then add milk and as much sugar as you want! Full fat milk is the best but you can use half fat aswell!&#xD;&#xA;&#xD;&#xA;This makes enough for 4 mugs and i just take the teabags out and put the rest in the fridge to heat up for later!! it tastes EXACTLY like the chai lattes from starbucks which i was addicted to until i found this recipe!" />
  <row Id="30933" PostHistoryTypeId="4" PostId="14672" RevisionGUID="9e411380-026c-4b03-ba55-c4a2f468e410" CreationDate="2011-05-11T11:12:13.387" UserId="6079" Comment="Edited question" Text="Whats the difference between white and yellow corn meal. and all cornmeal or half flour half cornmeal" />
  <row Id="30934" PostHistoryTypeId="2" PostId="14687" RevisionGUID="6a35e147-3c18-41d9-86ef-40fcaf6a983c" CreationDate="2011-05-11T11:12:28.333" UserId="3203" Text="A tall thin pot is a hazard as it can be tipped over all too easily&#xD;&#xA;&#xD;&#xA;The *book* says use lots of water to ensure even cooking and to stop the pasta sticking. But regular stirring will solve this problem too&#xD;&#xA;&#xD;&#xA;Just use less water in a regular pot and feed the pasta into the boiling water. It takes about 30 seconds for long spaghetti to soften enough for it to fit into a regular pot. It cooks just fine **WITHOUT** breaking it up if you give it a quick stir after a minute, and then every couple of minutes or so&#xD;&#xA;&#xD;&#xA;If you know your stove temperature and spaghetti type, it will only take a couple of goes to work out the least amount of water you can use. I use about 1 l of boiling water for three adult servings of spaghetti in a medium domestic pot. With the lid half on it is cooked to a firm bite point in less than 8 minutes, and the water just covers the spaghetti when finished&#xD;&#xA;" />
  <row Id="30935" PostHistoryTypeId="2" PostId="14688" RevisionGUID="9fb7573a-2bbf-4e85-8066-a9bb87091408" CreationDate="2011-05-11T11:15:04.697" UserId="3203" Text="Use a medium heat and a lid (or upside down plate) on the pan so that the eggs are steamed as well as fried. You will find they go extra fluffy!&#xD;&#xA;&#xD;&#xA;If you want real scrambled eggs try my technique for that http://cooking.stackexchange.com/questions/7405/better-scrambled-eggs/8973#8973" />
  <row Id="30936" PostHistoryTypeId="2" PostId="14689" RevisionGUID="9b030991-e836-48df-868a-b49dd72e4f66" CreationDate="2011-05-11T11:21:39.213" UserId="6000" Text="Does anyone know where I can buy French butter with salt crystals in it? I will be moving to San Diego North County and would like to know where to shop" />
  <row Id="30937" PostHistoryTypeId="1" PostId="14689" RevisionGUID="9b030991-e836-48df-868a-b49dd72e4f66" CreationDate="2011-05-11T11:21:39.213" UserId="6000" Text="Where can I find french butter with salt crystals in San Diego?" />
  <row Id="30938" PostHistoryTypeId="3" PostId="14689" RevisionGUID="9b030991-e836-48df-868a-b49dd72e4f66" CreationDate="2011-05-11T11:21:39.213" UserId="6000" Text="&lt;salt&gt;&lt;butter&gt;&lt;shopping&gt;&lt;french-cuisine&gt;" />
  <row Id="30939" PostHistoryTypeId="25" PostId="14685" RevisionGUID="e471f3b7-df2f-4393-98c4-fbdbd493bea0" CreationDate="2011-05-11T11:49:26.403" Comment="http://twitter.com/#!/StackCooking/status/68281556212531200" />
  <row Id="30940" PostHistoryTypeId="5" PostId="12321" RevisionGUID="b8b98de7-9e52-4e64-9cce-44db9fe363e0" CreationDate="2011-05-11T11:50:58.647" UserId="3914" Comment="made question more general - cooked chicken on the bone" Text="I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over.&#xD;&#xA;&#xD;&#xA;I'm planning to cool then refrigerate these and then re-heat in a pan tomorrow (we have no microwave).  &#xD;&#xA;&#xD;&#xA;As long as I get it piping when I reheat it is it ok food safety-wise or should I be doing things differently?" />
  <row Id="30941" PostHistoryTypeId="4" PostId="12321" RevisionGUID="b8b98de7-9e52-4e64-9cce-44db9fe363e0" CreationDate="2011-05-11T11:50:58.647" UserId="3914" Comment="made question more general - cooked chicken on the bone" Text="Cooked chicken on bone - how to refrigerate and reheat some" />
  <row Id="30942" PostHistoryTypeId="2" PostId="14690" RevisionGUID="e742484c-14f1-404f-934f-c4350cc15880" CreationDate="2011-05-11T12:00:08.943" UserId="4194" Text="You need a lot of water to dilute the starch in the pasta. Less water = more sticking." />
  <row Id="30943" PostHistoryTypeId="2" PostId="14691" RevisionGUID="2c8b26b8-a2f6-44b7-850a-89b502cca5ed" CreationDate="2011-05-11T13:27:14.050" UserId="1415" Text="you can also roast them in a hot-air popcorn popper, which you can easily pick up at a thrift store or garage sale for a few bucks. more info is here: http://www.sweetmarias.com/airpop/airpopmethod.php&#xD;&#xA;&#xD;&#xA;i have roasted coffee this way for years, and it is indeed easy, and much cheaper! it's a bit messy, though, because the chaff from the roasting process blows around, so i do it outside in the summer. in the winter, i take a vacation from home-roasting and buy from a local roaster, and i count my pennies for a small roasting machine. ; )" />
  <row Id="30944" PostHistoryTypeId="2" PostId="14692" RevisionGUID="06518739-ddca-4130-9ec4-493778898c9a" CreationDate="2011-05-11T13:35:19.357" UserId="6090" Text="I can never get the middle of my brownies &quot;done&quot; without overbaking the outsides. The middle is tasty, but gooey.   What is the secret? " />
  <row Id="30945" PostHistoryTypeId="1" PostId="14692" RevisionGUID="06518739-ddca-4130-9ec4-493778898c9a" CreationDate="2011-05-11T13:35:19.357" UserId="6090" Text="perfect brownies" />
  <row Id="30946" PostHistoryTypeId="3" PostId="14692" RevisionGUID="06518739-ddca-4130-9ec4-493778898c9a" CreationDate="2011-05-11T13:35:19.357" UserId="6090" Text="&lt;baking&gt;&lt;brownies&gt;" />
  <row Id="30947" PostHistoryTypeId="2" PostId="14693" RevisionGUID="660617e1-8558-472b-befc-855e92f1d84b" CreationDate="2011-05-11T14:04:50.750" UserId="4489" Text="Oven Temperature&#xD;&#xA;---&#xD;&#xA;Most ovens keep inaccurate temperatures with respect to your setting. You may be setting it to 350, but it could be baking at 375. I would suggest investing in an oven thermometer. I've seen these for a dollar--well worth the investment.&#xD;&#xA;&#xD;&#xA;Baking Vessel&#xD;&#xA;---&#xD;&#xA;I was surprised to find this out, but the pan color actually affects heat conduction. If you use a non-stick tin, for example, your brownies are more likely to burn. I've seen some people use silicone brownie pans to minimize this kind of uneven cooking.&#xD;&#xA;" />
  <row Id="30948" PostHistoryTypeId="25" PostId="14692" RevisionGUID="40b0273a-579c-4537-a4a1-b224dc13010a" CreationDate="2011-05-11T14:49:26.230" Comment="http://twitter.com/#!/StackCooking/status/68326853605208065" />
  <row Id="30949" PostHistoryTypeId="2" PostId="14694" RevisionGUID="b2374b33-23da-4b97-91ee-c5a338b26c00" CreationDate="2011-05-11T14:53:27.277" UserId="4442" Text="If your problem is the center of the pan rather than the vertical center of the brownies, you could use &quot;The Edge Brownie Pan&quot; ![edge brownie pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/XSwOU.jpg" />
  <row Id="30950" PostHistoryTypeId="5" PostId="14684" RevisionGUID="99821d1e-0a7b-4583-abf1-2b8c7c4dbaa4" CreationDate="2011-05-11T15:23:44.833" UserId="60" Comment="deleted 126 characters in body" Text="Yes, they are not roasted. I think you can do this in a normal oven, but I have never done it myself so I cannot advice you on temperatures etc. " />
  <row Id="30951" PostHistoryTypeId="4" PostId="14692" RevisionGUID="89d6d7ec-2847-4ec1-8c5d-137f1b131c78" CreationDate="2011-05-11T15:36:17.490" UserId="4194" Comment="Improved title" Text="What are some tips for making perfect brownies?" />
  <row Id="30952" PostHistoryTypeId="2" PostId="14695" RevisionGUID="99d298c9-0ace-4f34-980f-634b2e1c0b4f" CreationDate="2011-05-11T15:44:08.003" UserId="5602" Text="&#xD;&#xA;How big are the scallops? If they're the really fat ones, then cooking them all the way through on top of the stove might be hard. Sear them on both sides in a pan, then stick the pan in a hot oven for a couple minutes." />
  <row Id="30953" PostHistoryTypeId="2" PostId="14696" RevisionGUID="fd7b70ba-c9cc-4dd6-919f-ddffdf55314e" CreationDate="2011-05-11T15:57:59.360" UserId="5602" Text="No, there isn't. You'll either have to live with it, or get a new pan.&#xD;&#xA;&#xD;&#xA;Some pan materials are more resistant to warping, like cast iron (either enameled or raw). Those are a little pricey, but if you take good care of them, your grandkids will still be using them." />
  <row Id="30954" PostHistoryTypeId="2" PostId="14697" RevisionGUID="c4b72626-9881-4365-aa38-27a1c654a457" CreationDate="2011-05-11T16:09:22.173" UserId="3058" Text="I recently baked [the golden vanilla cake][1] from King Arthur FLour's website. It baked nicely, and looked really nice. However, when I was at my cake decorating class, I had to level and torte that cake, and for the life of me, I could not get my cake leveler to go through the cake! It just bounced off and would not go through the cake, no matter how hard I pressed, or sawed. I eventually resorted to using a serrated knife, but even that was incredibly difficult to cut through. &#xD;&#xA;&#xD;&#xA;Is there something I did when making the cake? I know I used a 9 inch pan instead of the 8 inch it asked for, but that was the only change I made. Or is this just an impenetrable cake?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe" />
  <row Id="30955" PostHistoryTypeId="1" PostId="14697" RevisionGUID="c4b72626-9881-4365-aa38-27a1c654a457" CreationDate="2011-05-11T16:09:22.173" UserId="3058" Text="Cake with a impenetrable crust?" />
  <row Id="30956" PostHistoryTypeId="3" PostId="14697" RevisionGUID="c4b72626-9881-4365-aa38-27a1c654a457" CreationDate="2011-05-11T16:09:22.173" UserId="3058" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="30957" PostHistoryTypeId="2" PostId="14698" RevisionGUID="3e5d2bda-725c-4295-b48e-cfd1d39cd450" CreationDate="2011-05-11T16:32:06.687" UserId="5958" Text="If you use too little water when cooking your pasta (on the stove), the starch to water ratio will be too high. This means your pasta won't &quot;cook&quot; or absorb the proper amount of water.&#xD;&#xA;I purchased the &quot;Fasta Pasta&quot; as seen on tv &quot;device&quot;. It goes along with your question of a tall, thin pasta pot, but is made for cooking pasta in the microwave. It uses a LOT LESS water than cooking on the stove. I don't know why. I seriously dislike &quot;as seen on TV&quot; gizmos, but this one was worth it." />
  <row Id="30958" PostHistoryTypeId="2" PostId="14699" RevisionGUID="97b1176a-5ee4-4a1e-aea6-8fe22b8b7023" CreationDate="2011-05-11T16:54:53.320" UserId="41" Text="I blame the recipe, which calls for absurdly long mixing times, well past the point of overmixing.&#xD;&#xA;&#xD;&#xA;*After* you add the wet ingredients, the recipe has you mix for:&#xD;&#xA;&#xD;&#xA;  * 30 seconds at low speed for the milk&#xD;&#xA;  * 30 seconds at medium speed for the milk&#xD;&#xA;  * An unspecified amount of time at low speed to incorporate the first egg&#xD;&#xA;  * 2 minutes at medium speed for all the eggs (30 seconds after each)&#xD;&#xA;&#xD;&#xA;That is simply *way* too much mixing for a cake.  Personally, I don't even like the concept of using an electric mixer at all, except to cream the butter.  But that's over 3 minutes of mixing and it is simply too high.  You'll end up with extremely tough, chewy cake, practically bread.&#xD;&#xA;&#xD;&#xA;If you look at the top-rated from-scratch cake recipes on various recipe sites (e.g. Epicurious) you'll see that they all either call for incorporating the wet ingredients either by folding with a rubber spatula (best) or with an electric beater at low speed.&#xD;&#xA;&#xD;&#xA;Beware of &quot;manufacturer&quot; recipes - I don't think I've ever had a positive experience with one.  You would think that they are authoritative sources, but in practice you'll achieve much better results with a search engine and careful reading of the reviews." />
  <row Id="30959" PostHistoryTypeId="2" PostId="14700" RevisionGUID="1af52934-1eb9-47da-ae98-e8ddda1462bc" CreationDate="2011-05-11T16:57:43.067" UserId="5958" Text="I've never found a difference between yellow and white corn meal, when it comes to cooking. &#xD;&#xA;&#xD;&#xA;Since it doesn't look like your recipe calls for wheat flour, i'd stay away from the 50/50 mix. Self rising cornmeal isn't the same as cornmeal MIX. Think about the properties of wheat flour verses cornmeal (has gluten -- so may rise better, become chewy, etc). This will give you an idea of what it might do to your recipe. " />
  <row Id="30960" PostHistoryTypeId="2" PostId="14701" RevisionGUID="2760ae9a-8981-4108-afec-4bce45062eff" CreationDate="2011-05-11T17:04:53.940" UserId="5958" Text="yes. That is the basic different between self-rising cornmeal and regular cornmeal. &#xD;&#xA;&#xD;&#xA;From Food.com:&#xD;&#xA;http://www.food.com/library/cornmeal-59&#xD;&#xA;&#xD;&#xA;Self-rising cornmeal is a white or yellow cornmeal with leavening agents and salt added. &#xD;&#xA;Substitutions: 1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal&#xD;&#xA;&#xD;&#xA;" />
  <row Id="30961" PostHistoryTypeId="2" PostId="14702" RevisionGUID="cad502ef-33a4-47db-a074-94695b8b994f" CreationDate="2011-05-11T17:21:40.287" UserId="5958" Text="The harder the cheese, the less it matters. The cheese gadgets offer less resistence than a knife (as the blade sticks to the cheese as it's passing through). A wire cutter has no &quot;blade&quot; it's all &quot;Edge&quot;, so it's great for soft cheeses. If you look at special &quot;cheese knives&quot;, you'll notice that the blade usually has holes in it. Again, this is to reduce the drag.&#xD;&#xA;&#xD;&#xA;For cheddar, i don't think you'd see a huge differece. For munster, you may, since it's softer." />
  <row Id="30962" PostHistoryTypeId="2" PostId="14703" RevisionGUID="ffb01c0e-14fd-43e7-a6b7-75481a9d435e" CreationDate="2011-05-11T17:35:03.987" UserId="64" Text="Other than a bad butchering job (failing to bleed), the only thing that I could think of would be the cleaning supplies you use for your pans. Do you ever put your pans through the dishwasher? Many dishwashing detergents have citrus in them, and many leave a film on pans.&#xD;&#xA;&#xD;&#xA;I've had entire pots of soup ruined because a ladle that I left in the soup had been put through the dishwasher." />
  <row Id="30963" PostHistoryTypeId="5" PostId="14674" RevisionGUID="b00b963b-beb3-4803-9caf-cb0b4ff5cb21" CreationDate="2011-05-11T17:48:20.323" UserId="3819" Comment="edited body" Text="The problem here is that you're comparing two very different recipes: Northern cornbread (yellow meal, equal parts flour, a tablespoon or so of sugar) and Southern cornbread (white meal, no or little flour, no sugar).  There's no real point in trying to mix and match or interpolate between the recipes, any more than than it would make sense to make something halfway between cioppino and bouillabaisse, since they are both just fish stew. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="30964" PostHistoryTypeId="25" PostId="14697" RevisionGUID="7ad87f8f-029c-456e-8038-0aebbc2eabaa" CreationDate="2011-05-11T17:49:26.697" Comment="http://twitter.com/#!/StackCooking/status/68372153615122432" />
  <row Id="30965" PostHistoryTypeId="2" PostId="14704" RevisionGUID="59be3fb2-ae77-4416-bbd3-1f417d313d96" CreationDate="2011-05-11T18:25:08.317" UserId="6095" Text="Your suggested design would topple over very easily, especially on a gas hob with a grate, risking serious injury.&#xD;&#xA;&#xD;&#xA;Aside from safety concerns, your design would also be inefficient as there is an extremely low surface area in contact with the hob. It would therefore take longer to heat up. Since the pasta is bunched together, there is a lower surface area of pasta in contact with the water, further slowing the cooking process. Your design would also cause some serious sticking- you'd likely end up with a stuck-together tube of spaghetti with this.&#xD;&#xA;&#xD;&#xA;A smaller, normal-shaped pan can be used while avoiding sticking if you can be bothered to stir it more often, but a large pan with plenty of water would be the ideal solution." />
  <row Id="30966" PostHistoryTypeId="4" PostId="14697" RevisionGUID="3d8c233e-7572-4e0d-8ff0-633c68fbf1c7" CreationDate="2011-05-11T18:30:43.017" UserId="2832" Comment="Title: &quot;a impenetrable&quot; =&gt; &quot;an impenetrable&quot;" Text="Cake with an impenetrable crust?" />
  <row Id="30967" PostHistoryTypeId="24" PostId="14697" RevisionGUID="3d8c233e-7572-4e0d-8ff0-633c68fbf1c7" CreationDate="2011-05-11T18:30:43.017" Comment="Proposed by 2832 approved by 67 edit id of 156" />
  <row Id="30968" PostHistoryTypeId="2" PostId="14705" RevisionGUID="c7f5d20e-e55f-4b71-a903-2a66deb8e56d" CreationDate="2011-05-11T18:38:18.253" UserId="1148" Text="I'm a pretty good griller (gas barbeque).  I can turn out perfect steaks, fish, duck breasts, and even an entire leg of pork.  The one thing that eludes me is the simple burger.  Even with lean beef, I get constant flare-ups and greasy black smoke.  What's the trick to grilling the perfect burger?  (fresh meat, hand pressed, not a recipe question)" />
  <row Id="30969" PostHistoryTypeId="1" PostId="14705" RevisionGUID="c7f5d20e-e55f-4b71-a903-2a66deb8e56d" CreationDate="2011-05-11T18:38:18.253" UserId="1148" Text="How do you grill a perfect burger?" />
  <row Id="30970" PostHistoryTypeId="3" PostId="14705" RevisionGUID="c7f5d20e-e55f-4b71-a903-2a66deb8e56d" CreationDate="2011-05-11T18:38:18.253" UserId="1148" Text="&lt;grilling&gt;&lt;hamburgers&gt;" />
  <row Id="30971" PostHistoryTypeId="2" PostId="14706" RevisionGUID="e8d60de8-49aa-4b54-ac06-acf501f8d645" CreationDate="2011-05-11T18:40:36.613" UserId="1601" Text="Summer is upon us. After resuming my cold-brewing regimen, I'm finding that cold-brewing coffee isn't working as well as I seem to remember it did last summer. &#xD;&#xA;&#xD;&#xA;For those unfamiliar with the process, you take ground coffee and let it sit in cold water from 12 to 24 hours, then strain it. You should end up with a coffee concentrate, to which you add hot water. &#xD;&#xA;&#xD;&#xA;The main problems are that the coffee is significantly weaker than it was a year ago. I'm using the same proportions, the same volume of water, and, unless I'm misremembering, the same amount of brewing time. &#xD;&#xA;&#xD;&#xA;The only way I can get a reasonably strong concentrate is by brewing for 12 hours, replacing the grounds with fresh ones, then brewing for another 12 hours. (I haven't tried a straight 24-hour brew yet.)&#xD;&#xA;&#xD;&#xA;I've used three kinds of ground coffee, and the best results are from pre-ground Chock-full-o-nuts. (A local brewer's beans and Peets both produced weak, watery coffee that can't be diluted.) &#xD;&#xA;&#xD;&#xA;Aside from the obvious (*use moar coffee*, etc), what can affect the strength of the concentrate? Might the quality of our water have changed? Are there environmental factors to consider? " />
  <row Id="30972" PostHistoryTypeId="1" PostId="14706" RevisionGUID="e8d60de8-49aa-4b54-ac06-acf501f8d645" CreationDate="2011-05-11T18:40:36.613" UserId="1601" Text="Cold-brewing coffee" />
  <row Id="30973" PostHistoryTypeId="3" PostId="14706" RevisionGUID="e8d60de8-49aa-4b54-ac06-acf501f8d645" CreationDate="2011-05-11T18:40:36.613" UserId="1601" Text="&lt;coffee&gt;&lt;cold-brew&gt;" />
  <row Id="30974" PostHistoryTypeId="2" PostId="14707" RevisionGUID="1729feb8-fd5e-4da2-9fbc-1b5dab4afeea" CreationDate="2011-05-11T18:49:01.683" UserDisplayName="daniel" Text="Honestly, don't grill.&#xD;&#xA;&#xD;&#xA;Don't run away!&#xD;&#xA;&#xD;&#xA;Hamburgers were originally cooked in pans, not on grills. One of the reasons for this is thta with grilling you lose any fat and moisture that comes out of the burger.&#xD;&#xA;&#xD;&#xA;So I use Heston Blumenthal's method now. While I tend to ignore the preparation elements (I have neither the time nor the money to hand-grind my burgers with a specific ratio of this cut to that cut to the other cut), the cooking method is flawless:&#xD;&#xA;&#xD;&#xA;Make your burgers.&#xD;&#xA;&#xD;&#xA;Over very low heat, place a pan with just a little oil (or bacon/duck fat, which is lovely). introduce burgers to pan. As soon as they release easily from the surface, flip. Thirty seconds later, flip. Repeat until cooked through. (fifteen to twentyish minutes).&#xD;&#xA;&#xD;&#xA;This will give you the juiciest, most tender burgers you have ever had in your life. I promise. Essentially what you're doing is basting the burgers in their own fat.&#xD;&#xA;&#xD;&#xA;Alternatively, if you have an immersion circulator, cook your burgers sous vide and then just mark on the grill when done. I've had burgers done this way and they are excellent.&#xD;&#xA;&#xD;&#xA;Burgers *will* flare on the grill--that's all the fat (and therefore flavour) being squeezed out by the action of cooking and burning away." />
  <row Id="30975" PostHistoryTypeId="5" PostId="14705" RevisionGUID="11590c55-8a9c-4c17-aec9-aadde01763c6" CreationDate="2011-05-11T18:50:18.673" UserId="1148" Comment="added 208 characters in body" Text="I'm a pretty good griller (gas barbeque).  I can turn out perfect steaks, fish, duck breasts, and even an entire leg of pork.  The one thing that eludes me is the simple burger.  Even with lean beef, I get constant flare-ups and greasy black smoke.  What's the trick to grilling the perfect burger?  (fresh meat, hand pressed, not a recipe question)&#xD;&#xA;&#xD;&#xA;Edit: Definition of a perfect burger&#xD;&#xA;&#xD;&#xA; 1. Cooked through with just a suggestion of pink in the center.&#xD;&#xA; 2. Juicy on the inside - Your bun should soak up lots of beefy goodness after it's been bitten&#xD;&#xA; " />
  <row Id="30976" PostHistoryTypeId="2" PostId="14708" RevisionGUID="1ad77156-5040-466d-b6af-e2b09d28e891" CreationDate="2011-05-11T19:10:21.470" UserId="6096" Text="Adding cold water to the eggs will mixing will also help increase the fluffiness. You can guesstimate 1-2tbsp for 4 eggs.&#xD;&#xA;&#xD;&#xA;Obviously whisking the hell out of it definitely helps a lot." />
  <row Id="30977" PostHistoryTypeId="2" PostId="14709" RevisionGUID="a626dac7-1789-43cf-8262-18e504c9e2da" CreationDate="2011-05-11T19:24:08.363" UserId="6096" Text="You can put your brownie pan in a larger pan...then fill that larger pan with water about 3/4. cook as normal but the water in the larger pan with help diffuse all the direct heat to the sides." />
  <row Id="30978" PostHistoryTypeId="2" PostId="14710" RevisionGUID="056ffff6-988f-49f3-aa3b-5dda30811a95" CreationDate="2011-05-11T19:33:53.560" UserId="6096" Text="You can also try adding olive oil to the pot of water before it boils. the olive oil and occasional stir will help the noodles from sticking." />
  <row Id="30979" PostHistoryTypeId="4" PostId="14692" RevisionGUID="93ad58ad-ec40-4ba4-a552-a75d19671cb0" CreationDate="2011-05-11T19:35:03.853" UserId="41" Comment="edited title" Text="How can I get brownies to bake evenly?" />
  <row Id="30980" PostHistoryTypeId="2" PostId="14711" RevisionGUID="af689ca6-e9dd-497a-8856-1ee9cfdaaad3" CreationDate="2011-05-11T20:16:55.293" UserId="5602" Text="The smoke is unavoidable, sorry.&#xD;&#xA;&#xD;&#xA;Flare-ups are also unavoidable. Small flare-ups can be ignored; if there's a big one, just move the meat away from that spot until it goes away. Or close the lid for a few seconds to cut off the oxygen supply. Some people like to use a squirt bottle of water to douse the flare-ups; this works, but I personally don't think it's necessary.&#xD;&#xA;&#xD;&#xA;*Do not* use lean beef. You need fat for a tasty burger." />
  <row Id="30981" PostHistoryTypeId="25" PostId="14705" RevisionGUID="ab30b082-2a66-468b-9003-cbde52d34ac1" CreationDate="2011-05-11T20:49:27.163" Comment="http://twitter.com/#!/StackCooking/status/68417454891745280" />
  <row Id="30983" PostHistoryTypeId="2" PostId="14712" RevisionGUID="fa1df12c-738c-4d66-8722-73198b4c4b31" CreationDate="2011-05-11T22:12:13.300" UserId="6098" Text="My take/thoughts:&#xD;&#xA;&#xD;&#xA;The over-smokiness may be an indication that it's time to do a thorough grill cleaning with soap and warm water, especially in the burner/heat-diffuser area. Additionally, it's good to do some simple cleaning and lubrication of the grate before and after each use. Before: Grill brush (brass if you've got porcelain) and vegetable oil (consider oil with a high smoke point). After: oil again to soften the what the food left behind.&#xD;&#xA;&#xD;&#xA;Preheat the grill. It also helps to have thick, heat-retaining grating. Once you've achieved temperature, you can turn the flames down a bit. The residual heat in the grate should give you a good sear (grill lines) with less flare-up. I also try to preserve the pre-heated air by expediting the placement of food-stuffs.&#xD;&#xA;&#xD;&#xA;Make sure you're keeping your grill cover down. This allows the top side to cook a bit at the same time as the flame-side. It may also suffocate some would-be flare-ups.&#xD;&#xA;&#xD;&#xA;Try mixing some [panade][1] into your raw meat. Apparently, a little bread-paste prevents the meat from constricting all of it's juices out as it heats up. It works for meat loaf. For a pound of pre-cook burgers, I use approximately:&#xD;&#xA;&#xD;&#xA; - The bread interior from one or two white hamburger buns&#xD;&#xA; - Equal parts buttermilk and steak sauce (or maybe worcestershire?)--enough of the combined liquid to make the bread into a paste.&#xD;&#xA;&#xD;&#xA;Not directly meat-related but I also like to have toasted buns that don't absorb too much grease. The key there is to serve the buns shortly before pulling the burgers off so that people have time to dress 'em with assorted condiments/veggies.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/tools/fooddictionary/entry/?id=3775" />
  <row Id="30984" PostHistoryTypeId="2" PostId="14713" RevisionGUID="72db8c56-eec4-4106-859f-d5c45a01bcac" CreationDate="2011-05-11T22:40:03.360" UserId="2832" Text="When grilling burgers, or any meat for that matter, flare-ups are the mortal enemy of good food.  My first bit of advice would be to disabuse yourself of the notion that you will grill a perfect burger on a gas grill.  Good?  Yes.  Perfect?  No.  The problem with cooking on a gas grill is that flare-ups are unavoidable.  There is always a good oxygen supply that will cause the fuel you're adding via the fat from the meat to burn brilliantly.&#xD;&#xA;&#xD;&#xA;I use a Weber kettle grill with a cast iron grate, and here's what I do.&#xD;&#xA;&#xD;&#xA; 1. Segregate the hot coals to one half of the grill.&#xD;&#xA; 2. Allow the grill to get nice and hot.&#xD;&#xA; 3. Put the burgers directly over the coals, and put the lid on the grill.&#xD;&#xA; 4. Wait 30 seconds, then give each burger a quarter turn.  Spin the grate 180 degrees, so the burgers are now on the &quot;cool&quot; side.&#xD;&#xA; 5. Allow the burgers to cook for 2-5 minutes (depending on the level of doneness you or your audience wants).&#xD;&#xA; 6. Flip the burgers, putting each patty on the &quot;hot&quot; side, and close the lid.&#xD;&#xA; 7. Repeat steps 4 and 5.  After this put your cheese on, if desired, and close the lid to let the cheese melt.&#xD;&#xA;&#xD;&#xA;It takes some practice, but this does produce a nice burger.  You have virtually no chance of flare-ups, you get good initial heat to allow some Maillard reaction to take place, and you allow the residual heat of the grate and grill to do the rest of the cooking, while the fat from the burgers drip away.&#xD;&#xA;&#xD;&#xA;You could modify this process for a gas grill, probably, but it may involve a bit more doing.&#xD;&#xA;" />
  <row Id="30985" PostHistoryTypeId="2" PostId="14714" RevisionGUID="011d798a-38fc-4e7f-9163-c96fc1d8704a" CreationDate="2011-05-11T22:44:31.637" UserId="201" Text="My grilling method:&#xD;&#xA;&#xD;&#xA;1. Preheat grill to highest temperature.&#xD;&#xA;2. Assemble burgers (adding bread/milk mixture as described above).  &#xD;&#xA;3. Make sure the entire assembly is close to room temperature before grilling.&#xD;&#xA;4. Turn down grill (low).&#xD;&#xA;5. Add burgers, leaving a few inches between patties.&#xD;&#xA;6. Flip early, and flip often (as soon as burgers separate from the grill).&#xD;&#xA;&#xD;&#xA;I rarely see flareups on any grill I work with.  Mostly this has to do with flipping often (sacrilege, I know, but it works), and keeping the patty from releasing it's greasy goodness." />
  <row Id="30986" PostHistoryTypeId="2" PostId="14715" RevisionGUID="960e69ea-bbc9-4957-9480-264b8793b463" CreationDate="2011-05-11T23:05:07.467" UserId="201" Text="A few options:&#xD;&#xA;&#xD;&#xA;1. **Low and slow.** Reheat the meat slowly in the oven (or slow cooker) at a low temperature (above 165F) in a tasty liquid.&#xD;&#xA;&#xD;&#xA;2. **Faster + hackier**.  Store overnight in something like the braising liquid from #1, with some acidic base (lime, for example).  Reheat normally.&#xD;&#xA;&#xD;&#xA;3. **Smash to bits**.  Before reheating, put the meat in a baggie and smash with the butt of your knife (or some other smashing tool).  You could also use a rolling pin." />
  <row Id="30987" PostHistoryTypeId="2" PostId="14716" RevisionGUID="3540305e-c065-44d9-ab96-7ce0e638ed15" CreationDate="2011-05-11T23:09:32.393" UserId="1887" Text="Another thing to recognize and beware of is the age of your eggs. Fresher eggs are fluffier than old eggs. &#xD;&#xA;&#xD;&#xA;Adding a bit of whole milk will help with the fluffiness. According to *Cooks Illustrated*, the fat from the milk will actually separate the protein strands in the egg and allow more air into the mixture. " />
  <row Id="30988" PostHistoryTypeId="2" PostId="14717" RevisionGUID="d922e644-5339-459a-82a6-65c3b946aa3c" CreationDate="2011-05-11T23:09:43.893" UserId="201" Text="I've started pulling out the leftovers before finishing cooking a pot of pasta, so that the leftover portion is only partially cooked, rinsing them and letting them cool before adding any sauce.  This works best if you know the portions that work for your family/guests, but is especially handy when trying to enforce measured portion sizes." />
  <row Id="30989" PostHistoryTypeId="2" PostId="14718" RevisionGUID="50944bc4-0817-47b9-9794-c3d2f859e0ae" CreationDate="2011-05-11T23:20:18.423" UserId="3498" Text="I want to learn how to cook Lazania.  &#xD;&#xA;What are the required ingredients and the quantities? how to start?" />
  <row Id="30990" PostHistoryTypeId="1" PostId="14718" RevisionGUID="50944bc4-0817-47b9-9794-c3d2f859e0ae" CreationDate="2011-05-11T23:20:18.423" UserId="3498" Text="Learning how to cook Lazania" />
  <row Id="30991" PostHistoryTypeId="3" PostId="14718" RevisionGUID="50944bc4-0817-47b9-9794-c3d2f859e0ae" CreationDate="2011-05-11T23:20:18.423" UserId="3498" Text="&lt;ingredients&gt;&lt;learning&gt;" />
  <row Id="30992" PostHistoryTypeId="5" PostId="14714" RevisionGUID="9fbf3a83-0bda-4d53-92e8-9b054b648ffc" CreationDate="2011-05-11T23:21:49.420" UserId="201" Comment="edited body" Text="My grilling method:&#xD;&#xA;&#xD;&#xA;1. Preheat grill to highest temperature.&#xD;&#xA;2. Assemble burgers (adding bread/milk mixture as described above).  &#xD;&#xA;3. Make sure the entire assembly is close to room temperature before grilling.&#xD;&#xA;4. Turn grill down (low).&#xD;&#xA;5. Add burgers, leaving a few inches between patties.&#xD;&#xA;6. Flip early, and flip often (as soon as burgers separate from the grill).&#xD;&#xA;&#xD;&#xA;I rarely see flareups on any grill I work with.  Mostly this has to do with flipping often (sacrilege, I know, but it works), and keeping the patty from releasing it's greasy goodness." />
  <row Id="30993" PostHistoryTypeId="5" PostId="14718" RevisionGUID="9d331fd8-1bde-4a4e-bffc-971b546be06d" CreationDate="2011-05-11T23:26:55.250" UserId="3498" Comment="edited body; edited title" Text="I want to learn how to cook Lasagna.  &#xD;&#xA;What are the required ingredients and the quantities? how to start?" />
  <row Id="30994" PostHistoryTypeId="4" PostId="14718" RevisionGUID="9d331fd8-1bde-4a4e-bffc-971b546be06d" CreationDate="2011-05-11T23:26:55.250" UserId="3498" Comment="edited body; edited title" Text="Learning how to cook Lasagna" />
  <row Id="30995" PostHistoryTypeId="10" PostId="14718" RevisionGUID="8974faf7-4165-4926-a6bd-7b2ae17fcd11" CreationDate="2011-05-11T23:33:56.243" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="30996" PostHistoryTypeId="25" PostId="14706" RevisionGUID="946d061f-f520-40cb-b5e4-3523363995f9" CreationDate="2011-05-11T23:49:27.020" Comment="http://twitter.com/#!/StackCooking/status/68462752380887040" />
  <row Id="30997" PostHistoryTypeId="5" PostId="14673" RevisionGUID="b4742b64-8fe2-4c16-bf21-4ebd74e166d3" CreationDate="2011-05-12T01:53:11.807" UserId="6080" Comment="added 52 characters in body" Text="I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken.&#xD;&#xA;&#xD;&#xA;The kabobs were (slightly over) cooked on a BBQ." />
  <row Id="30998" PostHistoryTypeId="2" PostId="14719" RevisionGUID="6484d5ef-e726-4f90-b142-65683aa98a77" CreationDate="2011-05-12T01:54:20.637" UserId="67" Text="1. Slice it thinly across the grain.  &#xD;&#xA;&#xD;&#xA;That's it.&#xD;&#xA;&#xD;&#xA;If it's properly sliced, it'll be tender, as there isn't enough internal structure left for it to resist it falling apart.&#xD;&#xA;&#xD;&#xA;Even though it's not technically the correct way to to cook fajitas, I'd go with a mix of Bruce's #1 and 2 : simmer it 'til warmed through in an appropriately flavored liquid (a mix of lime juice and any generic italian salad dressing works well), then drain, and give it some some fast heat to sear.&#xD;&#xA;&#xD;&#xA;Of course, this assumes that they're already cooked ... if they're not, then just marinate, cook, and slice (again, against the grain)." />
  <row Id="30999" PostHistoryTypeId="2" PostId="14720" RevisionGUID="08fc2a76-6490-4cc2-b26f-cc7388dbb573" CreationDate="2011-05-12T02:01:39.443" UserId="5861" Text="My wife and I enjoy peppers stuffed with a meat/rice mix (with spices).  We start with raw peppers and uncooked meat, and put the peppers in a small pot (or tagine) with tomato puree or tomato paste-based sauce around them, and cook for ~40 minutes.  The result is usually to our liking (tasty, meat is cooked through, peppers are an appropriate firmness, etc.), with one exception: the peppers always burn on to the bottom of the pot.  This puzzles me, since the tomato-based sauce around them boils gently or simmers, which I would have thought meant that there was enough liquid to keep the peppers from burning on.  Apparently not!&#xD;&#xA;&#xD;&#xA;Does anyone have methods for cooking this or a similar dish that avoids burning?  (Again, the dish tastes great--the burnt-on pepper just complicates clean-up.)" />
  <row Id="31000" PostHistoryTypeId="1" PostId="14720" RevisionGUID="08fc2a76-6490-4cc2-b26f-cc7388dbb573" CreationDate="2011-05-12T02:01:39.443" UserId="5861" Text="Stuffed peppers that don't burn on to the pot" />
  <row Id="31001" PostHistoryTypeId="3" PostId="14720" RevisionGUID="08fc2a76-6490-4cc2-b26f-cc7388dbb573" CreationDate="2011-05-12T02:01:39.443" UserId="5861" Text="&lt;peppers&gt;" />
  <row Id="31005" PostHistoryTypeId="2" PostId="14722" RevisionGUID="a1844861-d7b2-49d2-9cf6-ce75cbe004fb" CreationDate="2011-05-12T02:07:19.497" UserDisplayName="daniel" Text="At that length of time, peppers will burn to your pot pretty much regardless. I'd suggest placing some parchment under the peppers." />
  <row Id="31006" PostHistoryTypeId="2" PostId="14723" RevisionGUID="a450329b-ec03-4257-be71-30bf9d3e7345" CreationDate="2011-05-12T02:08:50.440" UserId="5602" Text="Bring it to a simmer on the stove, then stick the pot in the oven." />
  <row Id="31007" PostHistoryTypeId="2" PostId="14724" RevisionGUID="2b602446-550b-430d-b44b-81a2a83a892c" CreationDate="2011-05-12T02:24:30.193" UserId="5781" Text="I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. I make yogurt with pasteurized milk and it works no problem, but does cheese somehow work differently?" />
  <row Id="31008" PostHistoryTypeId="1" PostId="14724" RevisionGUID="2b602446-550b-430d-b44b-81a2a83a892c" CreationDate="2011-05-12T02:24:30.193" UserId="5781" Text="Can you make cheese curds with pasteurized milk?" />
  <row Id="31009" PostHistoryTypeId="3" PostId="14724" RevisionGUID="2b602446-550b-430d-b44b-81a2a83a892c" CreationDate="2011-05-12T02:24:30.193" UserId="5781" Text="&lt;cheese&gt;&lt;milk&gt;" />
  <row Id="31010" PostHistoryTypeId="6" PostId="14678" RevisionGUID="59ef64b8-3a9b-4494-9063-e6c982499813" CreationDate="2011-05-12T02:46:01.997" UserId="6039" Comment="edited tags" Text="&lt;scrambled-eggs&gt;" />
  <row Id="31015" PostHistoryTypeId="2" PostId="14726" RevisionGUID="a028582d-1a32-4184-8acb-8f69e6b3e754" CreationDate="2011-05-12T03:08:55.730" UserId="3203" Text="ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process&#xD;&#xA;&#xD;&#xA;There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results&#xD;&#xA;&#xD;&#xA;Raw milk is **NOT** a requirement to make curds, and in a blind test is not identifiable. The taste is effected by the fat content and the cows diet. How well you extract just the whey will also effect texture and taste&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/2958/how-do-you-make-paneer&#xD;&#xA;&#xD;&#xA;[Search SA for Paneer][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/search?q=Paneer%20" />
  <row Id="31016" PostHistoryTypeId="6" PostId="14724" RevisionGUID="782f7ca9-0fae-443d-b097-28f80995eec8" CreationDate="2011-05-12T03:09:41.360" UserId="3203" Comment="edited tags" Text="&lt;cheese&gt;&lt;milk&gt;&lt;cheese-making&gt;&lt;paneer&gt;" />
  <row Id="31017" PostHistoryTypeId="5" PostId="14726" RevisionGUID="afde693f-8527-436d-86b7-c318b8f004b8" CreationDate="2011-05-12T03:21:56.920" UserId="3203" Comment="edited body" Text="ehow is not a source of reliable information. It is a content farm, and therefore most of it's articles are effectively screen scraped (either by hand or using 'bots). People get paid to make content, but there is no peer review process&#xD;&#xA;&#xD;&#xA;There are plenty of other sources on the web including this site :-) that explain the cheese curd (paneer) process, and that you can use pasteurized or even milk powder with perfect results&#xD;&#xA;&#xD;&#xA;Raw milk is **NOT** a requirement to make curds, and in a blind test is not identifiable. The taste is affected by the fat content and the cows diet. How well you extract just the whey will also affect texture and taste&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/2958/how-do-you-make-paneer&#xD;&#xA;&#xD;&#xA;[Search SA for Paneer][1]&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/search?q=Paneer%20" />
  <row Id="31018" PostHistoryTypeId="5" PostId="14666" RevisionGUID="6f9b48f3-d023-43f8-ac40-8dbce71efd24" CreationDate="2011-05-12T04:00:38.743" UserId="60" Comment="Clarified answer for the sensitive" Text="[This answer][1] to your referenced question should address your issues.&#xD;&#xA;&#xD;&#xA;The important part is step 3:&#xD;&#xA;&#xD;&#xA;&gt; Stir pasta for a couple of minutes after pouring it in the hot water&#xD;&#xA;&#xD;&#xA;Stirring frequently in the first few minutes, as well as using plenty of water will address your sticking issues.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/q/403/60#4748" />
  <row Id="31019" PostHistoryTypeId="2" PostId="14727" RevisionGUID="af3e679a-6c3b-4f55-bd34-91ec22c9f360" CreationDate="2011-05-12T05:14:51.057" UserId="1393" Text="What they probably meant to say is not to use ultra-pasteurized milk (aka UHT). UHT milk won't form proper curds, they come out small, grainy and unpleasant. I learned of this when I bought a cheesemaking kit, and actually experienced it by mistake in my excitement to try a new toy." />
  <row Id="31020" PostHistoryTypeId="2" PostId="14728" RevisionGUID="5a81db7a-2038-46a6-b034-d88d5518374b" CreationDate="2011-05-12T05:18:32.113" UserId="1393" Text="The sauce itself will stay not much above 212 F, but locally at the bottom, it can get much higher and scorch, and that will be especially true under the peppers. One option would be to cook the peppers and filling separately, then stuff the peppers and simmer them only briefly with the sauce. You could also try oiling the pot, that may help some." />
  <row Id="31021" PostHistoryTypeId="25" PostId="14720" RevisionGUID="429cab84-f6be-471d-bccc-8f1d7f744660" CreationDate="2011-05-12T05:49:27.057" Comment="http://twitter.com/#!/StackCooking/status/68553349804466176" />
  <row Id="31022" PostHistoryTypeId="2" PostId="14729" RevisionGUID="1e8a308b-70ca-4bed-a620-33ebae8a4f05" CreationDate="2011-05-12T08:03:43.157" UserId="3203" Text="You need a small wire grid to put on the bottom of your tagine. You can make one by cutting up an old cake cooling rack&#xD;&#xA;&#xD;&#xA;Also consider baking for 3/4 of the time and then switching the oven to grill with the tagine lid off for the remaining 1/4 time (or thereabouts) . This should still keep them moist, but just lightly crisp the pepper tops without burning the tops or bottoms. These results are not to every tagine owners liking though" />
  <row Id="31023" PostHistoryTypeId="2" PostId="14730" RevisionGUID="0af0c7cd-e71c-4c3a-9053-105f00250ffe" CreationDate="2011-05-12T08:38:17.480" UserId="1125" Text="My wife complains that baking with bakeing power results in a bitter after-taste. We were wondering if there's a good substitute for it that tastes better. We sometimes use beaten egg whites (in pancakes for example) to substitute for the BP, but in dryer recipes that might not work so well (like scones) and even in pancakes the results are less than great. &#xD;&#xA;&#xD;&#xA;Any ideas?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31024" PostHistoryTypeId="1" PostId="14730" RevisionGUID="0af0c7cd-e71c-4c3a-9053-105f00250ffe" CreationDate="2011-05-12T08:38:17.480" UserId="1125" Text="What is a better-tasting substitute for baking powder?" />
  <row Id="31025" PostHistoryTypeId="3" PostId="14730" RevisionGUID="0af0c7cd-e71c-4c3a-9053-105f00250ffe" CreationDate="2011-05-12T08:38:17.480" UserId="1125" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;baking-powder&gt;" />
  <row Id="31026" PostHistoryTypeId="25" PostId="14724" RevisionGUID="3d59e1fd-e61e-438b-8e0b-463b46a56200" CreationDate="2011-05-12T08:49:27.977" Comment="http://twitter.com/#!/StackCooking/status/68598651735375872" />
  <row Id="31027" PostHistoryTypeId="2" PostId="14731" RevisionGUID="55c6fb06-6fcc-4069-8f94-e6550ecd03b9" CreationDate="2011-05-12T08:57:56.530" UserId="6000" Text="You can take any meat and slice it thinly to make it instantly tender, adding an au jus or sauce and voila!" />
  <row Id="31028" PostHistoryTypeId="2" PostId="14732" RevisionGUID="d3d2e3ec-bd19-44e2-90aa-c5407a1467ae" CreationDate="2011-05-12T09:17:01.983" UserId="1926" Text="A lot of convenience foods have instructions for baking or grilling instead of frying. Even potato wedges. Maybe you can look at the packaging on different brands to get an idea of what's possible?" />
  <row Id="31029" PostHistoryTypeId="2" PostId="14733" RevisionGUID="4b42cb0b-1d6b-4cdc-a0de-936bef27ad08" CreationDate="2011-05-12T10:21:48.187" UserId="6103" Text="put food into an owen and bake it.Simple." />
  <row Id="31030" PostHistoryTypeId="2" PostId="14734" RevisionGUID="81411064-bff2-462a-96dc-d519dffa5122" CreationDate="2011-05-12T10:45:20.063" UserId="67" Text="You might look at what the specific chemical agents are in your baking powder; it's possible that you have one that uses sodium acid pyrophosphate, which can leave a bitter taste.&#xD;&#xA;&#xD;&#xA;Some people avoid the various aluminum based ones, as they can give a metallic taste, but it's likely preferable to bitter.&#xD;&#xA;&#xD;&#xA;You can use [baking powder and an acid][1], but it'll then be single-acting (it won't give a second rise when heated), which might affect your baked goods, particularly if you don't get it straight into the oven after mixing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch" />
  <row Id="31031" PostHistoryTypeId="2" PostId="14735" RevisionGUID="458e9e21-2ac5-47c7-aa89-a757ddfe0d40" CreationDate="2011-05-12T12:29:22.803" UserId="6106" Text="Serrated knives leave scar marks in soft bodied foods, like this one, so if you are using it for presentation then this is not an option.&#xD;&#xA;&#xD;&#xA;What you can do is take two small cutting boards, or two small straight edge items, shorther then the length of your blade.  Fit, in a single file line, as many tomatoes as you can between the boards, use them to press against the fruit so hold them still then under a bridge made by your hand cute the tomatoes.&#xD;&#xA;&#xD;&#xA;I use two six inch cutting boards which fit about 7 cherry tomatoes and a 7&quot; non serrated blade.  Once you get good with it you can cut like 200 a minute or more if you are really good.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="31032" PostHistoryTypeId="5" PostId="14734" RevisionGUID="b9a5d160-40a4-4b94-8577-fce659923a35" CreationDate="2011-05-12T14:23:25.720" UserId="5600" Comment="Baking powder --&gt; baking soda" Text="You might look at what the specific chemical agents are in your baking powder; it's possible that you have one that uses sodium acid pyrophosphate, which can leave a bitter taste.&#xD;&#xA;&#xD;&#xA;Some people avoid the various aluminum based ones, as they can give a metallic taste, but it's likely preferable to bitter.&#xD;&#xA;&#xD;&#xA;You can use [baking soda and an acid][1], but it'll then be single-acting (it won't give a second rise when heated), which might affect your baked goods, particularly if you don't get it straight into the oven after mixing.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/530/how-do-i-make-a-baking-powder-substitute-in-a-pinch" />
  <row Id="31033" PostHistoryTypeId="24" PostId="14734" RevisionGUID="b9a5d160-40a4-4b94-8577-fce659923a35" CreationDate="2011-05-12T14:23:25.720" Comment="Proposed by 5600 approved by 67 edit id of 157" />
  <row Id="31034" PostHistoryTypeId="25" PostId="14730" RevisionGUID="a8240677-1f97-442d-839d-da11e4d4fcce" CreationDate="2011-05-12T14:49:28.280" Comment="http://twitter.com/#!/StackCooking/status/68689249507098625" />
  <row Id="31035" PostHistoryTypeId="6" PostId="14678" RevisionGUID="ea22b412-dd48-4045-92d6-f09f8ddb8fad" CreationDate="2011-05-12T15:31:14.127" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;scrambled-eggs&gt;" />
  <row Id="31036" PostHistoryTypeId="2" PostId="14736" RevisionGUID="c97e03a7-294e-4d32-afd2-8f79f9ad9f46" CreationDate="2011-05-12T15:41:21.357" UserId="405" Text="I've had great success preparing chicken using variations of the following procedure:&#xD;&#xA;&#xD;&#xA;1. Arrange chicken pieces in a roasting pan with a lid&#xD;&#xA;2. Add other flavorings (whatever I have on hand or am in the mood for)&#xD;&#xA;3. Roast covered for 30 min at 425 F&#xD;&#xA;4. Uncover and broil for 15 more min&#xD;&#xA;&#xD;&#xA;The chicken skins crisp during broiling, but the insides stay wonderfully moist, exactly the way I like them. Now I'm thinking of adapting this for pork chops, but I'm wondering whether I might have more luck if I broil the pork *before* roasting it. Pork chops don't have skin, obviously, and I'm wondering if broiling first will help to seal in moisture and flavor." />
  <row Id="31037" PostHistoryTypeId="1" PostId="14736" RevisionGUID="c97e03a7-294e-4d32-afd2-8f79f9ad9f46" CreationDate="2011-05-12T15:41:21.357" UserId="405" Text="Broil pork chops before roasting?" />
  <row Id="31038" PostHistoryTypeId="3" PostId="14736" RevisionGUID="c97e03a7-294e-4d32-afd2-8f79f9ad9f46" CreationDate="2011-05-12T15:41:21.357" UserId="405" Text="&lt;chicken&gt;&lt;roasting&gt;&lt;pork&gt;&lt;broiler&gt;" />
  <row Id="31039" PostHistoryTypeId="2" PostId="14737" RevisionGUID="c457e08f-2a01-4650-bc7d-729ddc6ae5ad" CreationDate="2011-05-12T17:02:41.967" UserId="4194" Text="There's really no such thing as 'sealing in juices' when it comes to meat. Skin-on chicken breast stays relatively moist because of the fat in the skin; because the skin is on top, it pretty much self-bastes. Broiling just crisps the skin afterwards and will do nothing moisture-wise.&#xD;&#xA;&#xD;&#xA;With pork chops, however, the fat is around the side and so will drip off during roasting, and broiling beforehand will just dry out the surface of the meat. I'd suggest rolling the fat in some salt, then placing the chops fat side down on a warm pan for a few minutes. This will render out the fat. You can then drizzle this on to the pork to help keep it moist and impart extra flavor." />
  <row Id="31040" PostHistoryTypeId="5" PostId="14628" RevisionGUID="724f03a3-2c52-4f91-ab92-30f469c026b7" CreationDate="2011-05-12T17:17:23.987" UserId="5776" Comment="deleted 2 characters in body" Text="Best bet is probably to use a barbecue. Barbecuing pizza is all the rage these days - Sur la Table and Williams Sonoma are featuring bbq-ready pizza stones in their summer catalogs. Of course, you don't need a stone, you can put it directly on the grates if you flour it well, oil the grates and use a peel to drop it on there fast. Keep the grill covered to get it as hot as possible. This is the closest you'll get to a coal- or wood-burning brick oven without building a [DIY brick oven][1] outside or a [frankenweber][2]. &#xD;&#xA;&#xD;&#xA;Another alternative to stoneware is cast iron. I use a 12&quot; cast iron skillet and I think it works better than my pizza stone. I put it in the broiler, but you can put it in the barbecue or in the oven, preheated as hot as the oven will go.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?sourceid=chrome&amp;ie=UTF-8&amp;q=diy%20brick%20oven&#xD;&#xA;  [2]: http://lifehacker.com/5459718/build-a-pizza-oven-out-of-a-weber-grill" />
  <row Id="31041" PostHistoryTypeId="5" PostId="14712" RevisionGUID="2b4bfa39-1bf6-4bcf-8403-e62c7cb8ea57" CreationDate="2011-05-12T17:46:25.097" UserId="6098" Comment="added 53 characters in body" Text="My take/thoughts:&#xD;&#xA;&#xD;&#xA;The over-smokiness may be an indication that it's time to do a thorough grill cleaning with soap and warm water, especially in the burner/heat-diffuser area (not the grate--see daniel's comment below for that). Additionally, it's good to do some simple cleaning and lubrication of the grate before and after each use. Before: Grill brush (brass if you've got porcelain) and vegetable oil (consider oil with a high smoke point). After: oil again to soften the what the food left behind.&#xD;&#xA;&#xD;&#xA;Preheat the grill. It also helps to have thick, heat-retaining grating. Once you've achieved temperature, you can turn the flames down a bit. The residual heat in the grate should give you a good sear (grill lines) with less flare-up. I also try to preserve the pre-heated air by expediting the placement of food-stuffs.&#xD;&#xA;&#xD;&#xA;Make sure you're keeping your grill cover down. This allows the top side to cook a bit at the same time as the flame-side. It may also suffocate some would-be flare-ups.&#xD;&#xA;&#xD;&#xA;Try mixing some [panade][1] into your raw meat. Apparently, a little bread-paste prevents the meat from constricting all of it's juices out as it heats up. It works for meat loaf. For a pound of pre-cook burgers, I use approximately:&#xD;&#xA;&#xD;&#xA; - The bread interior from one or two white hamburger buns&#xD;&#xA; - Equal parts buttermilk and steak sauce (or maybe worcestershire?)--enough of the combined liquid to make the bread into a paste.&#xD;&#xA;&#xD;&#xA;Not directly meat-related but I also like to have toasted buns that don't absorb too much grease. The key there is to serve the buns shortly before pulling the burgers off so that people have time to dress 'em with assorted condiments/veggies.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/tools/fooddictionary/entry/?id=3775" />
  <row Id="31042" PostHistoryTypeId="5" PostId="14712" RevisionGUID="192bb8bd-4546-4bc7-8bd6-7a8a45f6809d" CreationDate="2011-05-12T17:55:54.287" UserId="6098" Comment="deleted 43 characters in body" Text="My take/thoughts:&#xD;&#xA;&#xD;&#xA;The over-smokiness may be an indication that it's time to do a thorough grill cleaning with soap and warm water, especially in the burner/heat-diffuser area (not the grate--see daniel's comment below for that). Additionally, it's good to do some simple cleaning and lubrication of the grate before and after each use. Before: Grill brush (brass if you've got porcelain) and vegetable oil (consider oil with a high smoke point). After: oil again to soften the what the food left behind.&#xD;&#xA;&#xD;&#xA;Preheat the grill. It also helps to have thick, heat-retaining grating. Once you've achieved temperature, you can turn the flames down a bit. The residual heat in the grate should give you a good sear (grill lines) with less flare-up. I also try to preserve the pre-heated air by expediting the placement of food-stuffs.&#xD;&#xA;&#xD;&#xA;Make sure you're keeping your grill cover down. This allows the top side to cook a bit at the same time as the flame-side. It may also suffocate some would-be flare-ups.&#xD;&#xA;&#xD;&#xA;Try mixing some [panade][1] into your raw meat. For whatever reason, a little bread paste results in juicier cooked meat e.g., meatloaf. For a pound of pre-cook burgers, I use approximately:&#xD;&#xA;&#xD;&#xA; - The bread interior from one or two white hamburger buns&#xD;&#xA; - Equal parts buttermilk and steak sauce (or maybe worcestershire?)--enough of the combined liquid to make the bread into a paste.&#xD;&#xA;&#xD;&#xA;Not directly meat-related but I also like to have toasted buns that don't absorb too much grease. The key there is to serve the buns shortly before pulling the burgers off so that people have time to dress 'em with assorted condiments/veggies.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/tools/fooddictionary/entry/?id=3775" />
  <row Id="31043" PostHistoryTypeId="2" PostId="14738" RevisionGUID="b6a3ce44-aaab-4cf5-b62b-573de4881ceb" CreationDate="2011-05-12T19:11:49.567" UserId="4777" Text="Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea because I never rinse it yet I can discern no difference between my rice and rice cooked by other people that have, presumably, spent the extra 15 minutes rinsing. &#xD;&#xA;&#xD;&#xA;If the stickiness is the difference, as suggested in this thread (http://cooking.stackexchange.com/questions/772/why-do-you-have-to-rinse-rice), then I would suggest that NOT rinsing the rice would make eating rice-based thali a lot less traumatic because the grains would clump together more easily.  " />
  <row Id="31044" PostHistoryTypeId="1" PostId="14738" RevisionGUID="b6a3ce44-aaab-4cf5-b62b-573de4881ceb" CreationDate="2011-05-12T19:11:49.567" UserId="4777" Text="why rinse basmati rice?" />
  <row Id="31045" PostHistoryTypeId="3" PostId="14738" RevisionGUID="b6a3ce44-aaab-4cf5-b62b-573de4881ceb" CreationDate="2011-05-12T19:11:49.567" UserId="4777" Text="&lt;rice&gt;&lt;indian-cuisine&gt;" />
  <row Id="31046" PostHistoryTypeId="2" PostId="14739" RevisionGUID="c8123e5a-c774-4f54-8b57-44382f919927" CreationDate="2011-05-12T20:04:14.990" UserId="4194" Text="Rinsing is a matter of personal taste. The idea is that it removes excess starch from the rice, which if left in can result in a 'gloopy' consistency.&#xD;&#xA;&#xD;&#xA;I'm not sure why anyone would spend 15 minutes doing it though - I rinse my rice about six times (fill the saucepan, tip it out, repeat)." />
  <row Id="31047" PostHistoryTypeId="5" PostId="14738" RevisionGUID="eda2b361-38a6-432c-89a8-417064f24bec" CreationDate="2011-05-12T20:42:41.050" UserId="5458" Comment="Link formatting" Text="Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by other people that have, presumably, spent the extra 15 minutes rinsing. &#xD;&#xA;&#xD;&#xA;If the stickiness is the difference, as suggested in [this thread](http://cooking.stackexchange.com/questions/772), then I would suggest that NOT rinsing the rice would make eating rice-based thali a lot less traumatic because the grains would clump together more easily." />
  <row Id="31048" PostHistoryTypeId="4" PostId="14738" RevisionGUID="eda2b361-38a6-432c-89a8-417064f24bec" CreationDate="2011-05-12T20:42:41.050" UserId="5458" Comment="Link formatting" Text="Why rinse basmati rice?" />
  <row Id="31049" PostHistoryTypeId="24" PostId="14738" RevisionGUID="eda2b361-38a6-432c-89a8-417064f24bec" CreationDate="2011-05-12T20:42:41.050" Comment="Proposed by 5458 approved by -1 edit id of 158" />
  <row Id="31050" PostHistoryTypeId="5" PostId="14738" RevisionGUID="96bb4dff-1108-4fe9-9dd8-0a25ca23b27b" CreationDate="2011-05-12T20:42:42.097" UserId="60" Comment="added 2 characters in body" Text="Every Indian recipe I see seems to insist on rinsing basmati rice before cooking it. Why, I have no idea, because I never rinse it, yet I can discern no difference between my rice and rice cooked by other people that have, presumably, spent the extra 15 minutes rinsing. &#xD;&#xA;&#xD;&#xA;If the stickiness is the difference, as suggested in [this thread](http://cooking.stackexchange.com/questions/772), then I would suggest that _not_ rinsing the rice would make eating rice-based thali a lot less traumatic because the grains would clump together more easily." />
  <row Id="31051" PostHistoryTypeId="25" PostId="14738" RevisionGUID="9ead807d-2333-4488-b338-44828f342743" CreationDate="2011-05-12T20:49:29.027" Comment="http://twitter.com/#!/StackCooking/status/68779848985870336" />
  <row Id="31052" PostHistoryTypeId="2" PostId="14740" RevisionGUID="ba9191b1-6055-4365-be9c-d437b1eb29cd" CreationDate="2011-05-12T20:52:33.287" UserId="6108" Text="I recently made macaroons for the first time and followed the instructions to the T and they were perfect! The recipe called for exactly 90 grams of egg whites..&#xD;&#xA;&#xD;&#xA;I then made them again but the egg whites i used added up to slightly over 90 grams (about 3 grams over) - i tried to remove the extra 3 grams with a spoon but nothing has ever been so difficult! They are just a mass of goo which is so hard to separate.. whenever i got any on the spoon it just slipped off again! so in the end i just gave up and obviously the macaroons were ruined!!&#xD;&#xA;&#xD;&#xA;So my question is - is there a method of getting precise measurements of egg whites? something i could add to make them less gloopy so i can remove the excess with a spoon? How do people normally do this? " />
  <row Id="31053" PostHistoryTypeId="1" PostId="14740" RevisionGUID="ba9191b1-6055-4365-be9c-d437b1eb29cd" CreationDate="2011-05-12T20:52:33.287" UserId="6108" Text="Measuring egg whites" />
  <row Id="31054" PostHistoryTypeId="3" PostId="14740" RevisionGUID="ba9191b1-6055-4365-be9c-d437b1eb29cd" CreationDate="2011-05-12T20:52:33.287" UserId="6108" Text="&lt;measurements&gt;&lt;egg-whites&gt;" />
  <row Id="31055" PostHistoryTypeId="2" PostId="14741" RevisionGUID="ca72cf34-aff2-4db3-b41e-3d8579c209de" CreationDate="2011-05-12T20:57:16.313" UserId="4194" Text="Put a pinch of salt in the egg whites and whisk them, and you should find it easier to remove a small quantity. The salt breaks up the 'gel' of the egg white and makes it more liquid." />
  <row Id="31056" PostHistoryTypeId="25" PostId="14740" RevisionGUID="66d5bdc3-66f8-4903-a0bd-a5f12d68267b" CreationDate="2011-05-12T23:49:28.627" Comment="http://twitter.com/#!/StackCooking/status/68825147414552576" />
  <row Id="31057" PostHistoryTypeId="2" PostId="14742" RevisionGUID="9099de8c-2bed-445c-b573-47cdba23fc47" CreationDate="2011-05-13T02:08:45.830" UserDisplayName="daniel" Text="3 grams (contingent on the relative weight of the rest of the recipe) is not a big deal.&#xD;&#xA;&#xD;&#xA;But, since egg whites are such a pain to measure, it's very simple in recipes like this. Beat your egg whites slightly, then weigh and remove three grams. Much easier." />
  <row Id="31058" PostHistoryTypeId="25" PostId="14736" RevisionGUID="b4e9dabf-4da6-4123-af0d-e07f654c102d" CreationDate="2011-05-13T02:49:28.687" Comment="http://twitter.com/#!/StackCooking/status/68870445784502272" />
  <row Id="31059" PostHistoryTypeId="5" PostId="14663" RevisionGUID="fcb3a453-65ed-472e-8647-5d445d7113de" CreationDate="2011-05-13T05:42:51.037" UserId="6074" Comment="added some new information" Text="I bought the so called &quot;[Suicide Hot-Sauce][1]&quot; from Hot Licks about a year ago when I visited California. I forgot to ask how this sauce rates on the [Scoville Scale][2], because I usually don't care that much about those numbers as long as the taste is good.&#xD;&#xA;&#xD;&#xA;The topic came up in a recent discussion and I tried to find this information on the Internet. Many supplier provide this information, but I could not find anything, not even a rough estimate, about the Suicide Sauce. From what I have read so far this sauce is one of the less hot ones.&#xD;&#xA;&#xD;&#xA;Can anyone who knows this hot-sauce give a rough estimate how hot it is?&#xD;&#xA;&#xD;&#xA;**Update:**&#xD;&#xA;According to their website the Hot Licks &quot;XXX&quot; sauce is three times as hot as the suicide sauce. In case someone has information about this one, this would help as well.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.2hotlicks.com/lg_images/HL_suicidesauce_lg.jpg&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Scoville_scale" />
  <row Id="31060" PostHistoryTypeId="25" PostId="14678" RevisionGUID="1ac4607f-46fb-4516-af51-02a9ebb15b7a" CreationDate="2011-05-13T05:49:28.810" Comment="http://twitter.com/#!/StackCooking/status/68915744410312704" />
  <row Id="31061" PostHistoryTypeId="25" PostId="14683" RevisionGUID="e9b5933e-bc22-4798-aa95-4c795f4de53d" CreationDate="2011-05-13T08:49:28.833" Comment="http://twitter.com/#!/StackCooking/status/68961043589767169" />
  <row Id="31062" PostHistoryTypeId="2" PostId="14743" RevisionGUID="ffd83e38-d5b9-4d04-a4ac-d361d4f30361" CreationDate="2011-05-13T10:42:41.260" UserId="22" Text="I often make stuffed peppers with a rice/mince mix. A little brown on the peppers is good - some of the nicest pepper flavour comes from the Maillard reactions; I do a number of things to prevent the peppers being too burnt, though:&#xD;&#xA;&#xD;&#xA;* I use raw peppers, seared mince and half-cooked rice (i.e. for Basmati, same volume of water and rice in a pot, bring to boil, let all the water boil out).&#xD;&#xA;&#xD;&#xA;* I put a little butter in the bottom of the pot, and put the liquid / herb / spare stuffing mix in before the peppers so that a layer of sauce separates the peppers from the bottom of the pot. I also add a small amount of the liquid into the stuffing mixture itself. (The liquid component is typically not tomato based for me, though; I have tried variations with a tomato base a number of times and generally find them too sour for my liking. I use stock made with bayleaf, and creme fraiche - this works even better for stuffed cabbage leaves :) )&#xD;&#xA;&#xD;&#xA;* As the mince is pre-seared and the stuffing mixture already warm when the peppers are stuffed, I can get away with a lower oven temperature than would otherwise be required to ensure it is cooked through. I generally also go for a longer cooking time than 40 minutes. I use enough liquid to reach about a third of the way up the peppers at most, and cover the pot with foil to prevent it from boiling dry and to allow the top to steam; unlike a pot / casserole dish lid, foil is thin enough that the tops of the peppers / stuffing will begin to brown and crisp towards the end of cooking." />
  <row Id="31063" PostHistoryTypeId="2" PostId="14744" RevisionGUID="0e3196f4-8cf4-4ea5-b024-bef051ab7682" CreationDate="2011-05-13T10:46:23.580" UserId="398" Text="**The key to non-stick cooking is to heat up the pan enough *before* adding oil.** This allows the microscopic &quot;teeth/pits&quot; on the surface of the to pan close up as the metal expands from heating. &#xD;&#xA;&#xD;&#xA;Only after reaching this point, add oil. If the recipe calls for a lower heat, the pan will still remain non-stick even if you let it cool down, now. Otherwise, these teeth/pits will bite down on the food that is being cooked.&#xD;&#xA;&#xD;&#xA;&lt;hr&gt;&#xD;&#xA;&#xD;&#xA;Use the &quot;[water test][2]&quot; to know when the pan is hot enough to add oil. Besides being fascinating to watch, passing the water test ensures the pan becomes amazingly non-stick.&#xD;&#xA;&#xD;&#xA;When the pan is hot enough, water will ball up like mercury and slide around the pan without evaporating. The temperature required is pretty high, but I've found the non-stick properties remain if I add the oil and let the pan cool to the cooking temperature I want.&#xD;&#xA;&#xD;&#xA;Note: preheating the pan like this applies to non-stainless steel pans, but water only balls up like mercury on stainless steel. Also this may not be safe to do on a Teflon-coated pan.&#xD;&#xA;&#xD;&#xA;Detailed explanation of how/why this works: [On properly heating your pan][3]&#xD;&#xA;&#xD;&#xA;  [2]: http://rouxbe.com/cooking-school/lessons/173-the-water-test-heating-the-pan&#xD;&#xA;  [3]: http://www.houseboateats.com/2009/12/on-properly-heating-your-pan.html" />
  <row Id="31064" PostHistoryTypeId="5" PostId="14743" RevisionGUID="8f8ad47f-9779-4a4d-a6f5-d8804c988d11" CreationDate="2011-05-13T10:56:17.800" UserId="22" Comment="added 12 characters in body" Text="I often make stuffed peppers with a rice/mince mix in the oven. A little brown on the peppers is good - some of the nicest pepper flavour comes from the Maillard reactions; I do a number of things to prevent the peppers being too burnt, though:&#xD;&#xA;&#xD;&#xA;* I use raw peppers, seared mince and half-cooked rice (i.e. for Basmati, same volume of water and rice in a pot, bring to boil, let all the water boil out).&#xD;&#xA;&#xD;&#xA;* I put a little butter in the bottom of the pot, and put the liquid / herb / spare stuffing mix in before the peppers so that a layer of sauce separates the peppers from the bottom of the pot. I also add a small amount of the liquid into the stuffing mixture itself. (The liquid component is typically not tomato based for me, though; I have tried variations with a tomato base a number of times and generally find them too sour for my liking. I use stock made with bayleaf, and creme fraiche - this works even better for stuffed cabbage leaves :) )&#xD;&#xA;&#xD;&#xA;* As the mince is pre-seared and the stuffing mixture already warm when the peppers are stuffed, I can get away with a lower oven temperature than would otherwise be required to ensure it is cooked through. I generally also go for a longer cooking time than 40 minutes. I use enough liquid to reach about a third of the way up the peppers at most, and cover the pot with foil to prevent it from boiling dry and to allow the top to steam; unlike a pot / casserole dish lid, foil is thin enough that the tops of the peppers / stuffing will begin to brown and crisp towards the end of cooking." />
  <row Id="31065" PostHistoryTypeId="2" PostId="14745" RevisionGUID="2e5829af-06fd-4e9a-a81d-f1cdc24b4a7b" CreationDate="2011-05-13T11:11:57.897" UserId="398" Text="**I agree over-cooking discolors the yolks. Here's a very detailed analysis of boiling eggs: [The Food Lab: Perfect Boiled Eggs][1].** With a [recipe for perfect boiled eggs][2] based on this analysis.&#xD;&#xA;&#xD;&#xA;##Some interesting, relevant excerpts:&#xD;&#xA;&#xD;&#xA;&gt; **The Temperature Timeline of Boiling an Egg**&#xD;&#xA;&gt; &#xD;&#xA;&gt; Egg yolks, on the other hand, follow a&#xD;&#xA;&gt; different set of temperatures:&#xD;&#xA;&gt; &#xD;&#xA;&gt; - **At 145 degrees:** They begin to thicken and set up.&#xD;&#xA;&gt; - **At 158 degrees:** They become totally firm, but are still bright&#xD;&#xA;&gt; orange and shiny.&#xD;&#xA;&gt; - **At 170 degrees:** They become pale yellow and start to turn crumbly.&#xD;&#xA;&gt; - **170 degrees-plus:** They dry out and turn chalky. The sulfur in the&#xD;&#xA;&gt; whites rapidly reacts with the iron in&#xD;&#xA;&gt; the yolks, creating ferrous sulfide,&#xD;&#xA;&gt; and tinging the yolks.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; So long as your water never come above&#xD;&#xA;&gt; 180 degrees—at sea level, that's the&#xD;&#xA;&gt; quivering stage just below a&#xD;&#xA;&gt; simmer—you have no chance of&#xD;&#xA;&gt; overcooking&#xD;&#xA;&#xD;&#xA;**Also the comments are quite interesting. Just search for &quot;green&quot;. Not sure if this works,  but one commenter suggests a method for avoiding the green coloration**:&#xD;&#xA;&#xD;&#xA;&gt; I watched Chef Pepin's cookshow once&#xD;&#xA;&gt; he taught the audience an important&#xD;&#xA;&gt; trick: to poke a tiny hole at the&#xD;&#xA;&gt; broad end of the egg (using a push pin&#xD;&#xA;&gt; or similar) before boiling. With this&#xD;&#xA;&gt; you can effectively eliminate the&#xD;&#xA;&gt; sulfuric smell and taste of the egg&#xD;&#xA;&gt; yolk, and simultaneously remove the&#xD;&#xA;&gt; greyish green &quot;rim&quot; around the yolk&#xD;&#xA;&gt; (which you can see between the egg&#xD;&#xA;&gt; white and the egg yolk from the&#xD;&#xA;&gt; pictures above).&#xD;&#xA;&gt; &#xD;&#xA;&gt; This method has work perfectly for me!&#xD;&#xA;&gt; And these small details are what make&#xD;&#xA;&gt; a perfect egg!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2009/10/the-food-lab-science-of-how-to-cook-perfect-boiled-eggs.html&#xD;&#xA;  [2]: http://www.seriouseats.com/recipes/2009/10/perfect-boiled-eggs-recipe.html" />
  <row Id="31066" PostHistoryTypeId="2" PostId="14746" RevisionGUID="0e71a3af-1153-4274-8803-09b224342083" CreationDate="2011-05-13T11:30:21.873" UserId="398" Text="I accidentally found a slick way **to separate the egg yolk from the white: before cracking, shake the egg like crazy.** I expected the egg to to be scrambled after doing this, but when I cracked it open into the frying pan, the yolk was intact! The yolk just slipped away from the egg white, frying completely separately.&#xD;&#xA;&#xD;&#xA;&lt;hr&gt;&#xD;&#xA;&#xD;&#xA;*Related trivia: you can use this technique to make an egg stand upright on its own.*" />
  <row Id="31067" PostHistoryTypeId="25" PostId="14664" RevisionGUID="83abfd6c-f5e5-4ec9-956a-a1ccc0a2503c" CreationDate="2011-05-13T11:49:29.317" Comment="http://twitter.com/#!/StackCooking/status/69006343289311232" />
  <row Id="31068" PostHistoryTypeId="2" PostId="14747" RevisionGUID="1647a0f8-c314-476b-a0d8-c37137fa204e" CreationDate="2011-05-13T11:54:14.947" UserId="6012" Text="Since I can remember I've always been crazy about chips (french fries for the Americans). As a result I always make too much when I make them for me. The problem I have and have always had is that they never seem to keep very well. The minute they cool off they become floury and stale. I find that this even happens with oven chips.&#xD;&#xA;&#xD;&#xA;When I was a kid my mother used to reheat chips for me in the morning, melting some butter over it, which help rehydrate them somewhat and give them a bit of flavour, but this never really worked all too well.&#xD;&#xA;&#xD;&#xA;What I'd like to know is if any of you know of some tricks to help preserve the chips? And also for interest's sake why this happens? This never seems to happen with baked potato or mash. They do lose some of their flavour sometimes, but not in the same way chips do." />
  <row Id="31069" PostHistoryTypeId="1" PostId="14747" RevisionGUID="1647a0f8-c314-476b-a0d8-c37137fa204e" CreationDate="2011-05-13T11:54:14.947" UserId="6012" Text="Tricks to preserve chips (french fries)?" />
  <row Id="31070" PostHistoryTypeId="3" PostId="14747" RevisionGUID="1647a0f8-c314-476b-a0d8-c37137fa204e" CreationDate="2011-05-13T11:54:14.947" UserId="6012" Text="&lt;food-preservation&gt;&lt;french-fries&gt;&lt;chips&gt;" />
  <row Id="31071" PostHistoryTypeId="2" PostId="14748" RevisionGUID="19178647-40d3-4daa-8222-e0587053591a" CreationDate="2011-05-13T12:46:07.097" UserId="5600" Text="[Here is an excellent recipe][1] by the guys over at [Cooking Issues][2] (and also a [follow up report][3]) with almost everything you'd ever want to know about chips.  That first recipe is supposedly good even after they've cooled off:&#xD;&#xA;&gt; Our standard fries are good even when cold.&#xD;&#xA;&#xD;&#xA;Another option is to cook a lot of chips but stop after their first frying and freeze them; when you want to eat them, simply put the frozen chips into the fryer for the second frying.  This also has added benefits:&#xD;&#xA;&gt; Freezing acts like partial dehydration. When the frozen fries are finished, they liberate water freely, leading to rapid dehydration and good crust formation with a porous interior. Pre-frozen fries are crunchier than fresh and stay crisper longer after they are fried, but they tend toward hollow fry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/2010/04/27/the-quest-for-french-fry-supremacy-part-1/&#xD;&#xA;  [2]: http://www.cookingissues.com/&#xD;&#xA;  [3]: http://www.cookingissues.com/2010/05/12/the-quest-for-french-fry-supremacy-2-blanching-armageddon/" />
  <row Id="31072" PostHistoryTypeId="2" PostId="14749" RevisionGUID="a34c05b2-3c22-4603-9675-c5212a21a767" CreationDate="2011-05-13T13:01:36.750" UserId="6012" Text="I must say I agree with Daniel's answer. I'm from South Africa and here we're grill nuts. But we use charcoal or wood fires 90% of the time. While convenient, gas is frowned upon here since it just doesn't give the meat the same flavour and it takes away that satisfying part of building your own fire. We grill anything from red meat, to white meat, to fish, shellfish, vegetables even to halloumi cheese. One thing we do not, however, grill is burgers or hot dogs. I can't imagine why you would waste a grill fire on burgers.&#xD;&#xA;&#xD;&#xA;Although I have also noticed that for us a grill is a much more social thing. We make an entire social gathering out of it, often grilling large quantities of meat and spending an entire half a day around the fire. &#xD;&#xA;&#xD;&#xA;Burgers are great-tasting when made at home, but I completely agree with Daniel that you just do not get as much flavour on the grill as in the pan. &#xD;&#xA;&#xD;&#xA;And I'm sorry, but your argument of man grilling meat just doesn't hold when talking about burgers, in my opinion. The last time I visited my family we were about 11 people. We grilled: Three giant racks of pork ribs, two large packets of string-along-pork sausage, 11 pieces of fillet, 6 500g pieces of sirloin and 8 pork chops. That's grilling meat, man-style. I myself have single-handedly grilled for up to 15 people at once, also ranging from steak to ribs to chicken breasts (also with the mandatory beer, of course.) Burgers are just way too frilly to justify grilling." />
  <row Id="31073" PostHistoryTypeId="6" PostId="14747" RevisionGUID="59627874-05a5-4428-ae90-1e9493d6d852" CreationDate="2011-05-13T13:31:28.573" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;potatoes&gt;&lt;deep-frying&gt;&lt;french-fries&gt;&lt;chips&gt;" />
  <row Id="31074" PostHistoryTypeId="4" PostId="4364" RevisionGUID="7a9f4c6f-09d0-4efe-b52c-2ec7bed78626" CreationDate="2011-05-13T13:33:54.107" UserId="41" Comment="edited title" Text="How to prevent overcooking of eggs in Carbonara sauce?" />
  <row Id="31075" PostHistoryTypeId="2" PostId="14750" RevisionGUID="d7407714-d3c6-4fb9-8c97-795573f80ea4" CreationDate="2011-05-13T13:39:10.523" UserId="4283" Text="I am wondering if the origin of this step in the recipe comes from recipes written in India, and have been copied over into western book without askin -gthis questions.&#xD;&#xA;&#xD;&#xA;I do know that many times in India, rice is stored in sacks with some kind of insecticide (usually boric acid) applied to it. So there's always a need to wash the rice before it's cooked.. So maybe this step comes from that.." />
  <row Id="31076" PostHistoryTypeId="2" PostId="14751" RevisionGUID="167e6c17-b1f2-4fec-9780-56c452444249" CreationDate="2011-05-13T13:50:39.227" UserId="522" Text="I've mostly seen people peel a potato after it has been boiled and then cutting it to pieces if required. Given it's muddy exterior, I find it cleaner (and probably takes less heat) to remove the skin with a peeler before boiling. Am I losing anything when I use my method? What do you suggest?" />
  <row Id="31077" PostHistoryTypeId="1" PostId="14751" RevisionGUID="167e6c17-b1f2-4fec-9780-56c452444249" CreationDate="2011-05-13T13:50:39.227" UserId="522" Text="Peeling and dicing potato before boiling it" />
  <row Id="31078" PostHistoryTypeId="3" PostId="14751" RevisionGUID="167e6c17-b1f2-4fec-9780-56c452444249" CreationDate="2011-05-13T13:50:39.227" UserId="522" Text="&lt;potatoes&gt;&lt;boiling&gt;&lt;peeling&gt;" />
  <row Id="31079" PostHistoryTypeId="2" PostId="14752" RevisionGUID="567ecc97-6a33-45f0-9a2f-38e0ab766736" CreationDate="2011-05-13T14:09:21.923" UserId="2053" Text="Sometimes rice is polished using talcum powder, which is one reason you would need to rinse it.  Another reason would be to get rid of extra starch. The extra starch cause the rice to clump and stick, which isn't what you are looking for with basmati rice.  Normally you just rinse it until the water runs clear." />
  <row Id="31080" PostHistoryTypeId="2" PostId="14753" RevisionGUID="acdb6776-0b5a-42dc-8018-ddf9e2dbe71f" CreationDate="2011-05-13T14:23:02.697" UserId="1672" Text="A lot of us just eat the peel, but assuming you don't want to...&#xD;&#xA;&#xD;&#xA;Certainly it's going to be a lot *faster* to boil a potato that's already been cut up than to boil a whole one, so between boiling whole and peeling, dicing, then boiling, I'd certainly pick the latter. It doesn't really have much to do with cleanliness, though; a good washing leaves the peel plenty clean and safe (and like I said, I eat it). You're not losing anything with your method, besides the nutritional value of the peel.&#xD;&#xA;&#xD;&#xA;I imagine the reason a lot of people boil their potatoes whole is to be able to peel them without a peeler. You could sort of have it both ways. If you partially cut the potato (thick slices, probably), you could boil them in not much longer than it'd take to boil small cubes, then peel the slices by hand, and cut further if necessary. Not sure it'd really save you a ton of time, but if your peeler is dull/broken/missing/stolen, it'd be a decent fallback. (You could probably also partially boil them whole, peel, chop, then finish cooking, but that's starting to sound like it just makes more work.)" />
  <row Id="31081" PostHistoryTypeId="2" PostId="14754" RevisionGUID="bf07d10a-b904-4ff2-9814-56025601e08f" CreationDate="2011-05-13T14:32:00.330" UserId="1148" Text="I've had some success on the gas grill. The key is to use a hot grill, and keep flipping the active burner. You want the steel or porcelain grills to be hot, but minimal flame underneath (i.e. Conduction cooking, not convection or radiant) . For simplicity, I'll assume a two burner grill, with left and right controls. If you have horizontal burners, then think front and back.&#xD;&#xA;&#xD;&#xA;Generally, I score the skin in a diamond pattern, about 1 inch in size. Get the grill as hot as you can. Place duck on the left side, and as soon as it starts to drip, turn the left burner off. If you get flare ups, slide the breast along the grill in such a way to preserve the grill marks while moving it away from the flare.&#xD;&#xA;&#xD;&#xA;After a minute or two, check the skin for crispiness. Turn the left grill back on, and the right grill off. Flip the breasts, and move them to the right hand side. Close the lid and let them bake for about 3-4 minutes.&#xD;&#xA;Again, watch for flare ups through the window, and relocate breasts to avoid them. (It might take a couple attempts to get it right on your grill.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31082" PostHistoryTypeId="2" PostId="14755" RevisionGUID="326178d8-a138-4860-9df2-650463c548e9" CreationDate="2011-05-13T15:01:58.263" UserId="6112" Text="I have a recipe that calls for barley miso. I don't find barley miso in the store but they do have about five other types. Can I substitute another one? which one? &#xD;&#xA;thanks" />
  <row Id="31083" PostHistoryTypeId="1" PostId="14755" RevisionGUID="326178d8-a138-4860-9df2-650463c548e9" CreationDate="2011-05-13T15:01:58.263" UserId="6112" Text="Barley Miso substitute?" />
  <row Id="31084" PostHistoryTypeId="3" PostId="14755" RevisionGUID="326178d8-a138-4860-9df2-650463c548e9" CreationDate="2011-05-13T15:01:58.263" UserId="6112" Text="&lt;substitutions&gt;" />
  <row Id="31085" PostHistoryTypeId="6" PostId="14755" RevisionGUID="daaab665-9b60-4283-89e4-c1cc71279a07" CreationDate="2011-05-13T15:22:51.737" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;japanese-cuisine&gt;&lt;miso&gt;" />
  <row Id="31086" PostHistoryTypeId="2" PostId="14756" RevisionGUID="491ff499-071d-4bf8-9177-db43c38b33f6" CreationDate="2011-05-13T15:31:07.737" UserId="41" Text="Miso is (usually) just a flavouring agent, so you almost certainly can substitute *any* other type of miso.  The flavour will of course be slightly different, but it is not going to ruin the recipe.&#xD;&#xA;&#xD;&#xA;Barley miso that has been fermented for a long time is quite dark with a very strong flavour, so you may want to increase the amount of white miso or other miso to taste." />
  <row Id="31087" PostHistoryTypeId="2" PostId="14757" RevisionGUID="5f6aae2c-82c5-40f7-8523-c9a0d49a7de1" CreationDate="2011-05-13T16:17:05.323" UserId="6110" Text="When I visited Israel I became a big fan of something they called &quot;cafe botz&quot; or mud coffee. It tasted real good, and you sort of poured warm water over it, stirred and waited for all the coffee material to sediment, I gues that is why its called botz in herbrew. It was marketed in the shops as &quot;Turkish Coffee&quot;. I havent been able to get it in the Unites States. Where can I get, preferably online, good quality of this Turkish coffe." />
  <row Id="31088" PostHistoryTypeId="1" PostId="14757" RevisionGUID="5f6aae2c-82c5-40f7-8523-c9a0d49a7de1" CreationDate="2011-05-13T16:17:05.323" UserId="6110" Text="Where in the US can I purchase Turkish Coffee/Cafe Botz/Mud Coffee" />
  <row Id="31089" PostHistoryTypeId="3" PostId="14757" RevisionGUID="5f6aae2c-82c5-40f7-8523-c9a0d49a7de1" CreationDate="2011-05-13T16:17:05.323" UserId="6110" Text="&lt;coffee&gt;" />
  <row Id="31090" PostHistoryTypeId="2" PostId="14758" RevisionGUID="51d1b2b3-dcdf-4392-85d9-c5be1f354f29" CreationDate="2011-05-13T16:46:21.910" UserId="4782" Text="Not sure where you can buy the coffee preground, but you can buy a coffee grinder (like [this][1] one) that will give you the right grind for Turkish coffee. Then you just need an Ibrik (here's [one][2]) and you can make it at home. And finally, here's a [guide][3] to make it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/sweetmarias/grinders/manual-grinders/zassenhaus-175-m-turkish-mill.html&#xD;&#xA;  [2]: http://www.sweetmarias.com/sweetmarias/frothing-pitcher-12-oz-long-handle.html&#xD;&#xA;  [3]: http://www.howcast.com/videos/184738-How-To-Make-Arabic-or-Turkish-Coffee" />
  <row Id="31091" PostHistoryTypeId="2" PostId="14759" RevisionGUID="4905cf2f-cbe6-4c13-b9fa-31987bc5ddcf" CreationDate="2011-05-13T16:51:28.010" UserId="41" Text="Turkish coffee is simply a very, very fine grind - basically ground into a powder - prepared by boiling it and subsequently waiting for sedimentation, more or less as you describe in the question.&#xD;&#xA;&#xD;&#xA;There is no particular *kind* of coffee you need for it - any will do.&#xD;&#xA;&#xD;&#xA;Just buy whole coffee beans in any coffee shop or bulk food store and ask for a very fine (Turkish) grind.  Most burr grinders can handle this; as Michael says, you can also buy your own burr grinder or use a specialized Turkish grinder.  Either one will tend to run you around $100.&#xD;&#xA;&#xD;&#xA;(Note that you probably *won't* be able to get the right grind with the majority of blade grinders.  They're just too imprecise.)" />
  <row Id="31092" PostHistoryTypeId="5" PostId="14758" RevisionGUID="5c286efb-a67e-4773-9a76-e6a6e4a17594" CreationDate="2011-05-13T16:52:52.867" UserId="4782" Comment="deleted 31 characters in body" Text="Not sure where you can buy the coffee preground, but you can buy a coffee grinder (like [this][1] one) that will give you the right grind for Turkish coffee. Then you just need an Ibrik (here's [one][2]) and you can make it at home. And finally, here's a [guide][3] to make it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sweetmarias.com/sweetmarias/grinders/manual-grinders/zassenhaus-175-m-turkish-mill.html&#xD;&#xA;  [2]: http://www.sweetmarias.com/sweetmarias/frothing-pitcher-12-oz-long-handle.html&#xD;&#xA;  [3]: http://coffeegeek.com/guides/turkishcoffee" />
  <row Id="31093" PostHistoryTypeId="25" PostId="14757" RevisionGUID="bcbd43c6-aaa4-4dd4-9644-f310a0d059d9" CreationDate="2011-05-13T17:49:36.913" Comment="http://twitter.com/#!/StackCooking/status/69096972547657728" />
  <row Id="31094" PostHistoryTypeId="2" PostId="14760" RevisionGUID="bae22fa8-34fd-437b-8c7f-6c9c245e7b62" CreationDate="2011-05-13T18:21:47.457" UserId="5918" Text="I recently purchased a bamboo cutting board and it's shedding fine splinters of wood.  Is there a way to clean this off or did I buy a bad quality board?  &#xD;&#xA;&#xD;&#xA;I've tried washing it but water doesn't seem to rinse off the fine splinters of wood very well.  In fact, the water makes the fine splinters of wood stick!" />
  <row Id="31095" PostHistoryTypeId="1" PostId="14760" RevisionGUID="bae22fa8-34fd-437b-8c7f-6c9c245e7b62" CreationDate="2011-05-13T18:21:47.457" UserId="5918" Text="Bamboo Cutting board" />
  <row Id="31096" PostHistoryTypeId="3" PostId="14760" RevisionGUID="bae22fa8-34fd-437b-8c7f-6c9c245e7b62" CreationDate="2011-05-13T18:21:47.457" UserId="5918" Text="&lt;cutting-boards&gt;" />
  <row Id="31097" PostHistoryTypeId="2" PostId="14761" RevisionGUID="8b91939e-f4fb-40b6-ab33-be31f8fadf7e" CreationDate="2011-05-13T18:52:52.370" UserId="2053" Text="It's very easy to peel a boiled potato.  You just rub it a bit and the skin falls off.  I've seen this recommended in recipes for potato salad that use red potatoes.  Since the red potatoes are smaller, they are more of a pain to peel, but they do cook relatively fast, so it end ups being easier to boil, peel, cut instead of peel, cut, boil." />
  <row Id="31098" PostHistoryTypeId="2" PostId="14762" RevisionGUID="cca8a578-2c8f-4263-af52-aafafce4c4bd" CreationDate="2011-05-13T19:05:11.720" UserId="4489" Text="I would suggest washing your potatoes. [This link][1] has a fine step-by-step. I typically use a brush with a medium-hard bristle, meant for scrubbing vegetables.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.livestrong.com/article/429375-how-to-wash-a-potato/" />
  <row Id="31099" PostHistoryTypeId="2" PostId="14763" RevisionGUID="563eb1fa-b907-48c9-8f7f-aaa21046af51" CreationDate="2011-05-13T19:20:50.500" UserDisplayName="daniel" Text="Boiling potatoes with the skin on leads to much less absorbtion of water. This is particularly desirable when making mash.&#xD;&#xA;&#xD;&#xA;And I'm not sure who upthread said mud isn't water-soluble or why. Do you know what mud is made of? Dirt and water. In what universe would that not be water-soluble?&#xD;&#xA;&#xD;&#xA;Scrub your taters, toss 'em in cold water, bring to boil. Peel if needed (personally I love leaving the peel in mash I make at home, nice texture)." />
  <row Id="31100" PostHistoryTypeId="2" PostId="14764" RevisionGUID="a12ad719-caf6-4780-a6e2-e1ddec85300f" CreationDate="2011-05-13T19:21:46.147" UserDisplayName="daniel" Text="You probably just bought a cheap crappy board. Bin it and try again." />
  <row Id="31101" PostHistoryTypeId="6" PostId="14760" RevisionGUID="afccc7e3-1919-4874-9f7a-6e0d5e7d6099" CreationDate="2011-05-13T19:25:52.793" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cutting-boards&gt;" />
  <row Id="31102" PostHistoryTypeId="2" PostId="14765" RevisionGUID="6e13f227-e99a-47ed-9e03-69d5655c1fba" CreationDate="2011-05-13T19:42:26.653" UserId="5958" Text="It sounds like the one you got may not have been of good quality. I don't remember them being terribly expensive ($40?), so I'd take yours back. If you get a good one, it should last you for years and years, so don't be afraid to invest a little. Your new one should NOT be splintering. &#xD;&#xA;&#xD;&#xA;And don't put your new one in the dishwasher." />
  <row Id="31103" PostHistoryTypeId="2" PostId="14766" RevisionGUID="4f844533-b05a-4081-a506-fdcc3ea5e9a6" CreationDate="2011-05-13T19:45:43.893" UserId="5958" Text="If I HAVE to boil potatoes, I prefer boiling them whole, with the skin on. This keeps them from getting too water logged and &quot;soggy&quot;. This may also help with your &quot;Muddy water&quot; problem, since the inside of the potato is protected by the skin. Give them a good scrub with an old tooth brush, under running water.&#xD;&#xA;&#xD;&#xA;If you're making a small quantity, microwaving potatoes works really well." />
  <row Id="31104" PostHistoryTypeId="2" PostId="14767" RevisionGUID="0e54da1f-2450-40e9-a725-47d957ace900" CreationDate="2011-05-13T20:47:09.393" UserId="5958" Text="I've found that reheating Fries/chips in the toaster oven is the best way to reheat them. They're crispy and not dried. They end up just as good as before. if you don't have a toaster oven, maybe a standard oven would work for you?" />
  <row Id="31105" PostHistoryTypeId="25" PostId="14760" RevisionGUID="eb4f45e3-a56e-49c3-811f-af5632f8bc35" CreationDate="2011-05-13T20:49:36.850" Comment="http://twitter.com/#!/StackCooking/status/69142270926000128" />
  <row Id="31106" PostHistoryTypeId="2" PostId="14768" RevisionGUID="a8b96212-da3e-49c8-bcc9-a396b6bcbbb5" CreationDate="2011-05-13T20:52:38.287" UserId="5958" Text="From everything you've said, it sounds like a temperature thing. &#xD;&#xA;&#xD;&#xA;Did you leave the coffee sitting in a sunny window last year? This could have warmed the water significantly. Maybe you kept it closer to a hot oven or something? Those are the only environmental changes that I can think of that would affect your brew." />
  <row Id="31107" PostHistoryTypeId="2" PostId="14769" RevisionGUID="ced70dbf-12d5-4877-af6e-2e5f122ba6cd" CreationDate="2011-05-13T21:37:22.900" UserId="641" Text="It depends on the result you're after. If you are going to eat it boiled or steamed, just go ahead as you already do. &#xD;&#xA;&#xD;&#xA;However, if you want to make mashed potatoes, then it's recommendable to leave the peal on. That way, the potato takes less water and absorbs the milk, butter, nutmeg, or whatever..." />
  <row Id="31108" PostHistoryTypeId="2" PostId="14770" RevisionGUID="a04831aa-e777-4e74-8c52-c4c8239b4e96" CreationDate="2011-05-13T22:13:19.923" UserId="5660" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried ..." />
  <row Id="31109" PostHistoryTypeId="5" PostId="14770" RevisionGUID="f93aef4f-a65f-4ec7-bffd-7ed174814638" CreationDate="2011-05-13T22:25:32.247" UserId="5660" Comment="more info" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31110" PostHistoryTypeId="2" PostId="14771" RevisionGUID="1b511626-c64a-4274-aec8-a4e4ec75eda1" CreationDate="2011-05-13T23:20:40.457" UserId="6121" Text="I have a family size convection microwave oven instead of a full size oven.  I make fruit cakes and have to change the tin for next year's competition.  I've always used a round tin and now I have to use a square tin.  How do I stop it from burning at the corners before the middle is cooked?  I set it at 130 dgeress Centigrade and bake for 3-4 hours" />
  <row Id="31111" PostHistoryTypeId="1" PostId="14771" RevisionGUID="1b511626-c64a-4274-aec8-a4e4ec75eda1" CreationDate="2011-05-13T23:20:40.457" UserId="6121" Text="using a square tin in a small oven" />
  <row Id="31112" PostHistoryTypeId="3" PostId="14771" RevisionGUID="1b511626-c64a-4274-aec8-a4e4ec75eda1" CreationDate="2011-05-13T23:20:40.457" UserId="6121" Text="&lt;baking&gt;&lt;equipment&gt;" />
  <row Id="31113" PostHistoryTypeId="2" PostId="14772" RevisionGUID="2bc6ff1f-cc62-49ac-87de-2d19ba8fbb03" CreationDate="2011-05-13T23:52:30.890" UserId="3432" Text="Basmati rice is supposed to flow freely though, if it clumps, you are using it against the norm and should probably stick with a stickier rice.&#xD;&#xA;&#xD;&#xA;Usually Basmati is used Pilau style, or in a Biryiani, then the grains are slightly coated in some form of fat (oil, ghee, etc), so the starch you would definitely want rid of.&#xD;&#xA;" />
  <row Id="31114" PostHistoryTypeId="6" PostId="14736" RevisionGUID="e3203dd7-6a51-4a5f-810b-06bc3d08202b" CreationDate="2011-05-14T00:16:55.193" UserId="1229" Comment="edited tags" Text="&lt;roasting&gt;&lt;pork&gt;&lt;broiler&gt;" />
  <row Id="31115" PostHistoryTypeId="2" PostId="14773" RevisionGUID="107d81aa-19c6-48ac-bda7-a4a4653aae72" CreationDate="2011-05-14T00:24:13.223" UserId="5979" Text="First off, I personally love the hard edges of the brownie.&#xD;&#xA;But to your question: &#xD;&#xA;    There are a few things that you can try to keep the edges from burning.&#xD;&#xA;&#xD;&#xA; - Use a lighter ( both color and heaviness ) pan, as this does affect the heating rate as well as the distribution of the heat throughout the pan. &#xD;&#xA; - Try keeping your ingredients at a relative room temperature so there isn't a large transition from cold to hot in this oven ( the same reason you thaw some things before cooking ).&#xD;&#xA; - Try changing the temperature and cooking time. The recipes I usually stick with for brownies are cooking for about 30m at about 350 degrees F (175 c).&#xD;&#xA;&#xD;&#xA;One last thing that might work that I have had to do with pie is wrapping foil around the edges until the last 10-15minutes of cooking." />
  <row Id="31116" PostHistoryTypeId="5" PostId="14770" RevisionGUID="22b875eb-5135-45e3-8fd1-6eaa10ac73e3" CreationDate="2011-05-14T02:39:06.457" UserDisplayName="daniel" Comment="this is flat-out wrong." Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, &lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt;&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31117" PostHistoryTypeId="25" PostId="14771" RevisionGUID="d9fa6e18-cd4a-4175-8ae8-5b3e65f99b32" CreationDate="2011-05-14T02:49:36.827" Comment="http://twitter.com/#!/StackCooking/status/69232868110503937" />
  <row Id="31118" PostHistoryTypeId="5" PostId="14770" RevisionGUID="f6fefa62-6890-4b43-a3e3-9500a8f2902b" CreationDate="2011-05-14T02:58:24.590" UserId="5660" Comment="Undeleted text and qualified the statement." Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but if you are using the traditional UK &quot;chipping varieties&quot; of potatoes they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31119" PostHistoryTypeId="8" PostId="14770" RevisionGUID="f47d817a-6ab9-4454-9e2b-9dca3975715a" CreationDate="2011-05-14T03:02:35.317" UserDisplayName="daniel" Comment="Rollback to [22b875eb-5135-45e3-8fd1-6eaa10ac73e3]" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, &lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt;&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31120" PostHistoryTypeId="5" PostId="14770" RevisionGUID="d2231963-b9a6-4821-8a28-4c501a0a2d39" CreationDate="2011-05-14T03:21:15.297" UserId="5660" Comment="Daniel thinks he's right. I don't " Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA; &lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt;&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but with the waxy varieties of potato used for chips in the UK they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp. &#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31121" PostHistoryTypeId="2" PostId="14774" RevisionGUID="414fe68d-efbb-4ba3-944d-84f937ef45f6" CreationDate="2011-05-14T03:57:32.053" UserId="5800" Text="I'm sorry if I'm being stupid, but I don't see the point of roasting these pork chops, unless you want to use the broiler for some other purpose while they cook.&#xD;&#xA;&#xD;&#xA;I line the broiling pan with aluminium foil, so the fat from the chops cannot escape into the bottom, and cook pork chops under the broiler. The only disadvantage is that they need watching, which is not the case if they are wrapped and roasted.&#xD;&#xA;&#xD;&#xA;The two stage process makes sense when you have chicken skin to crisp up.&#xD;&#xA;" />
  <row Id="31122" PostHistoryTypeId="2" PostId="14775" RevisionGUID="de28745a-8d75-461d-8861-1c2efbf14f0c" CreationDate="2011-05-14T04:21:20.210" UserId="3533" Text="A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. Now she's planning to do some more cooking which requires eggs, and is wondering if it's still safe to use them for baking. I believe she is planning on baking cookies with them, so they would be baked at fairly high temperatures for probably at least 10 minutes. Would this be safe, or are eggs left unrefrigerated for that long not safe for consumption?" />
  <row Id="31123" PostHistoryTypeId="1" PostId="14775" RevisionGUID="de28745a-8d75-461d-8861-1c2efbf14f0c" CreationDate="2011-05-14T04:21:20.210" UserId="3533" Text="How long can eggs be unrefrigerated before becoming unsafe to eat?" />
  <row Id="31124" PostHistoryTypeId="3" PostId="14775" RevisionGUID="de28745a-8d75-461d-8861-1c2efbf14f0c" CreationDate="2011-05-14T04:21:20.210" UserId="3533" Text="&lt;food-safety&gt;&lt;eggs&gt;" />
  <row Id="31125" PostHistoryTypeId="2" PostId="14776" RevisionGUID="50dc571c-5db9-489c-a9a8-416d1e6ec170" CreationDate="2011-05-14T04:23:31.503" UserId="6123" Text="Mazzi Mini when you're sufficiently prepared to Do It Right." />
  <row Id="31126" PostHistoryTypeId="2" PostId="14777" RevisionGUID="50a38831-b2b9-4d88-836b-4c9165b27843" CreationDate="2011-05-14T05:06:35.757" UserId="5800" Text="Kestrel, if you can find some. King Edward, although people don't grow them much nowadays because they are susceptible to disease. Golden Wonder, the classic chipping potato." />
  <row Id="31127" PostHistoryTypeId="2" PostId="14778" RevisionGUID="358aa77c-3f2a-4eff-8a0a-53ed176749ff" CreationDate="2011-05-14T05:22:36.577" UserId="5800" Text="I never refrigerate eggs. They are marked for room temperature storage in UK and perfectly safe up to (and after) the use by date. Three days should be no problem unless you live somewhere really hot." />
  <row Id="31128" PostHistoryTypeId="5" PostId="14770" RevisionGUID="12e24fdd-9915-4b76-9825-7ad71b904d45" CreationDate="2011-05-14T05:42:21.670" UserId="5660" Comment="polite concession to a difference of opinion" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA; &#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but with the waxy varieties of potato used for chips in the UK they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp. &#xD;&#xA;&#xD;&#xA;&lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt; Daniel keeps crossing this line out, because he disagrees - I think it is down to the variety of potato used.&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31129" PostHistoryTypeId="25" PostId="14775" RevisionGUID="fca5e2a9-028a-4aee-b6af-d6ac862f09c9" CreationDate="2011-05-14T05:49:37.120" Comment="http://twitter.com/#!/StackCooking/status/69278167516463104" />
  <row Id="31130" PostHistoryTypeId="8" PostId="14770" RevisionGUID="8f982d1f-5a09-4c23-b9b6-e7ab6564b1aa" CreationDate="2011-05-14T06:02:02.783" UserDisplayName="daniel" Comment="Rollback to [f47d817a-6ab9-4454-9e2b-9dca3975715a]" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, &lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt;&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31131" PostHistoryTypeId="2" PostId="14779" RevisionGUID="5041e307-62ed-40f1-bb4d-7050d0bff672" CreationDate="2011-05-14T06:20:42.203" UserId="1672" Text="The FDA, generally on the very safe but a bit paranoid end of the spectrum, says:&#xD;&#xA;&#xD;&#xA;&gt; After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.&#xD;&#xA;&#xD;&#xA;So if you're being strict, three days would be way too long. In reality, you'd *probably* be okay. The chances of getting salmonella are definitely higher, but are presumably still small (though I can't say exactly how small, of course). Personally, given the price of a dozen eggs, I'd probably play it safe.&#xD;&#xA;&#xD;&#xA;Another answer mentions that in the UK eggs are stored at room temperature. That's true in quite a lot of places, but I'm guessing that they've avoided the large temperature swing issue mentioned by the FDA, so if your friend's eggs were refrigerated in the store, the situation's not quite the same as in the UK." />
  <row Id="31132" PostHistoryTypeId="25" PostId="14747" RevisionGUID="ea0addfa-c28d-4717-86a7-9013b7794c46" CreationDate="2011-05-14T08:49:37.197" Comment="http://twitter.com/#!/StackCooking/status/69323465768972288" />
  <row Id="31133" PostHistoryTypeId="2" PostId="14780" RevisionGUID="bfabe81e-f11d-40c3-a40b-42893e1aa6c6" CreationDate="2011-05-14T09:47:39.977" UserId="1689" Text="It's best to add the juice before the frozen parts so that you prevent that the bottom gets icy, cold and sticky. " />
  <row Id="31134" PostHistoryTypeId="2" PostId="14781" RevisionGUID="6834019b-ef43-4c73-b886-2786cb87e4ff" CreationDate="2011-05-14T10:17:34.337" UserId="3368" Text="What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?" />
  <row Id="31135" PostHistoryTypeId="1" PostId="14781" RevisionGUID="6834019b-ef43-4c73-b886-2786cb87e4ff" CreationDate="2011-05-14T10:17:34.337" UserId="3368" Text="What is the difference between ice cream, gelato, and sorbet?" />
  <row Id="31136" PostHistoryTypeId="3" PostId="14781" RevisionGUID="6834019b-ef43-4c73-b886-2786cb87e4ff" CreationDate="2011-05-14T10:17:34.337" UserId="3368" Text="&lt;dessert&gt;&lt;ice-cream&gt;&lt;sorbet&gt;" />
  <row Id="31137" PostHistoryTypeId="25" PostId="14781" RevisionGUID="ca78c5df-a5c5-44ef-87c4-1c9ffd01bb66" CreationDate="2011-05-14T11:49:37.003" Comment="http://twitter.com/#!/StackCooking/status/69368764394778625" />
  <row Id="31138" PostHistoryTypeId="2" PostId="14782" RevisionGUID="8cc102b0-2802-4f43-a5ef-c6cb32cb84f7" CreationDate="2011-05-14T11:56:44.137" UserId="4580" Text="First of all, the names vary a bit from country to country, or the ingredients do.&#xD;&#xA;I'll explain the most common names/ingredients.&#xD;&#xA;&#xD;&#xA;The main difference is in the ingredients used. Sorbet is basically water + sugar + fruit, while ice cream and gelato is milk/cream + sugar + fruit. So the last two are more 'creamy', while sorbet is more 'watery'.&#xD;&#xA;&#xD;&#xA;You can say that ice cream is a type of gelato, but there still is a difference. More sugar in gelato, less butterfat (the percentage of fat in the milk/cream) in ice cream.&#xD;&#xA;&#xD;&#xA;You can read quite a lot about ice cream on [wikipedia][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ice_cream" />
  <row Id="31139" PostHistoryTypeId="5" PostId="14779" RevisionGUID="6295d2ca-c6af-40f6-b9da-b45e3a020675" CreationDate="2011-05-14T13:08:51.317" UserId="1672" Comment="added 150 characters in body" Text="[The FDA][1], generally on the very safe but a bit paranoid end of the spectrum, says:&#xD;&#xA;&#xD;&#xA;&gt; After eggs are refrigerated, they need to stay that way. A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria. Refrigerated eggs should not be left out more than 2 hours.&#xD;&#xA;&#xD;&#xA;(They also say some very sad things about Easter egg hunts.)&#xD;&#xA;&#xD;&#xA;So if you're being strict, three days would be way too long. In reality, you'd *probably* be okay. The chances of getting salmonella are definitely higher, but are presumably still small (though I can't say exactly how small, of course). Personally, given the price of a dozen eggs, I'd probably play it safe.&#xD;&#xA;&#xD;&#xA;Another answer mentions that in the UK eggs are stored at room temperature. That's true in quite a lot of places, but I'm guessing that they've avoided the large temperature swing issue mentioned by the FDA, so if your friend's eggs were refrigerated in the store, the situation's not quite the same as in the UK.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_shell_eggs/index.asp#19" />
  <row Id="31140" PostHistoryTypeId="5" PostId="14782" RevisionGUID="5a2a8b1f-7e8d-4402-a38d-64f5312136fb" CreationDate="2011-05-14T13:40:12.460" UserId="4580" Comment="deleted 3 characters in body" Text="First of all, the names vary a bit from country to country, or the ingredients do.&#xD;&#xA;I'll explain the most common names/ingredients.&#xD;&#xA;&#xD;&#xA;The main difference is in the ingredients used. Sorbet is basically water + sugar + fruit, while ice cream and gelato is milk/cream + sugar + fruit. So the last two are more 'creamy', while sorbet is more 'icy'.&#xD;&#xA;&#xD;&#xA;You can say that ice cream is a type of gelato, but there still is a difference. More sugar in gelato, more butterfat (the percentage of fat in the milk/cream) in ice cream.&#xD;&#xA;&#xD;&#xA;You can read quite a lot about ice cream on [wikipedia][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ice_cream" />
  <row Id="31141" PostHistoryTypeId="25" PostId="14751" RevisionGUID="0cca2ac7-b8c3-455e-b46e-aa21e90d38ed" CreationDate="2011-05-14T14:49:37.533" Comment="http://twitter.com/#!/StackCooking/status/69414064769601536" />
  <row Id="31142" PostHistoryTypeId="2" PostId="14783" RevisionGUID="6293da9d-2a5a-4098-a364-aeb885091b9d" CreationDate="2011-05-14T16:45:43.603" UserId="6125" Text="I have just made fresh pasta for the first time and although nice it was sticking together. Do you need to leave it after rolling for a period of time or can you use it straight away?" />
  <row Id="31143" PostHistoryTypeId="1" PostId="14783" RevisionGUID="6293da9d-2a5a-4098-a364-aeb885091b9d" CreationDate="2011-05-14T16:45:43.603" UserId="6125" Text="cooking fresh pasta" />
  <row Id="31144" PostHistoryTypeId="3" PostId="14783" RevisionGUID="6293da9d-2a5a-4098-a364-aeb885091b9d" CreationDate="2011-05-14T16:45:43.603" UserId="6125" Text="&lt;pasta&gt;" />
  <row Id="31145" PostHistoryTypeId="6" PostId="352" RevisionGUID="2971f62d-8319-48d2-8a18-9bc474fd8844" CreationDate="2011-05-14T17:05:30.533" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;blender&gt;&lt;smoothie&gt;" />
  <row Id="31146" PostHistoryTypeId="2" PostId="14784" RevisionGUID="e52bbb6d-329e-441f-942a-0ad0eae92bd7" CreationDate="2011-05-14T17:26:57.457" UserId="4777" Text="I think it is customary to dust the noodles with flour to avoid them clumping together before they are cooked, but as long as there is enough  water in the pot I believe they can be used straight away. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="31147" PostHistoryTypeId="2" PostId="14785" RevisionGUID="0e179c54-47f7-472e-8d2a-3469808bd73b" CreationDate="2011-05-14T17:29:34.227" UserId="4194" Text="You should dry the pasta for ten minutes or so before cooking. You can get purpose-built driers that are essentially a series of arms on a pole, or you can improvise with a couple of wooden spoons, draping the pasta over the handles.&#xD;&#xA;&#xD;&#xA;Getting the cooking water to a rolling boil helps to keep the pasta moving and prevent sticking also." />
  <row Id="31148" PostHistoryTypeId="2" PostId="14786" RevisionGUID="589f2631-2686-47ae-ad84-e0e11897837c" CreationDate="2011-05-14T17:45:07.190" UserId="5869" Text="I always cooked them straight away without any problem, but maybe I was lucky. Be sure, though, to dust them with flour, so they won't stick while you put them in the boiling water. I generally use rice flour for dusting my freshly made pasta. I don't know whether it's true or not, but in my opinion it does a better job in preventing stickiness, even if you plan to consume them at a later time.&#xD;&#xA;As a final note if you can't hang your pasta you can still dry it a bit by lying your fettuccine in a wooden board for a while, and keeping the board in a dry place." />
  <row Id="31149" PostHistoryTypeId="25" PostId="14783" RevisionGUID="ddb28a1b-d11e-4e3e-a12f-78fc73e1583f" CreationDate="2011-05-14T17:49:38.313" Comment="http://twitter.com/#!/StackCooking/status/69459366016856064" />
  <row Id="31150" PostHistoryTypeId="2" PostId="14787" RevisionGUID="c02e2edb-a00e-4b66-885a-ee072ba8c2fa" CreationDate="2011-05-14T18:00:28.910" UserId="5869" Text="In Italy eggs are usually sold in non refrigerated aisles, and they generally last no less than a couple of weeks. There is on this regard an [EU regulation][1] that more or less says what the american FDA is saying. It suggests, however, not to refrigerate eggs before sale, so that helps with bacteria and such.&#xD;&#xA;&#xD;&#xA;I don't know whether eggs in the USA are sold refrigerated or not, but if they aren't, and your friend didn't put them in the refrigerator there is a good chance that they could be used  without any problem. &#xD;&#xA;&#xD;&#xA;Keep in mind, however, that salmonella virus is basically neutralized by high temperatures, so if she plans to bake cookies there shouldn't be any problem. According to [USDA FSIS][2] a temperature of 160F should be enough to neutralize the virus.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:163:0006:0023:EN:PDF&#xD;&#xA;  [2]: http://www.fsis.usda.gov/factsheets/salmonella_questions_&amp;_answers/index.asp" />
  <row Id="31151" PostHistoryTypeId="2" PostId="14788" RevisionGUID="41ba4709-1f87-4762-b6b5-572fee3da5dd" CreationDate="2011-05-14T18:10:11.900" UserId="1672" Text="Inspired by some of the answers and comments on a recent question on [boiling potatoes whole or diced][1], I'm curious:&#xD;&#xA;&#xD;&#xA;What's the best way to cook a combination of vegetables to be mashed? I'm thinking of a subset of potatoes, turnips, rutabagas, parsnips, carrots, and anything else that sounds good. Obviously if boiling, one wants to avoid waterlogged vegetables, but the cooking times of the various vegetables are different. Is there a reliable way to cook everything together (at least for some subsets)?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14751/peeling-and-dicing-potato-before-boiling-it" />
  <row Id="31152" PostHistoryTypeId="1" PostId="14788" RevisionGUID="41ba4709-1f87-4762-b6b5-572fee3da5dd" CreationDate="2011-05-14T18:10:11.900" UserId="1672" Text="cooking vegetables for mashing" />
  <row Id="31153" PostHistoryTypeId="3" PostId="14788" RevisionGUID="41ba4709-1f87-4762-b6b5-572fee3da5dd" CreationDate="2011-05-14T18:10:11.900" UserId="1672" Text="&lt;vegetables&gt;&lt;mash&gt;" />
  <row Id="31154" PostHistoryTypeId="2" PostId="14789" RevisionGUID="10b32ac6-4f10-453f-8215-a77a102b0898" CreationDate="2011-05-14T21:37:04.167" UserId="6130" Text="I'm baking tonight and I'm out of All purpose flour. I'm lazy to run out to the grocery store. Can I replace All purpose flour with Maida (Maida is better known to Asian Indians - we use it for making Naans and such)" />
  <row Id="31155" PostHistoryTypeId="1" PostId="14789" RevisionGUID="10b32ac6-4f10-453f-8215-a77a102b0898" CreationDate="2011-05-14T21:37:04.167" UserId="6130" Text="Difference between Maida and All purpose flour" />
  <row Id="31156" PostHistoryTypeId="3" PostId="14789" RevisionGUID="10b32ac6-4f10-453f-8215-a77a102b0898" CreationDate="2011-05-14T21:37:04.167" UserId="6130" Text="&lt;baking&gt;" />
  <row Id="31157" PostHistoryTypeId="2" PostId="14790" RevisionGUID="b0fc8dab-903a-4636-864d-ce41b9f71fd1" CreationDate="2011-05-14T21:55:39.250" UserId="4194" Text="Maida is essentially very strong white flour. I have used it in the past to make bread, but not cakes - I'd give it a try and see what happens!" />
  <row Id="31158" PostHistoryTypeId="6" PostId="14789" RevisionGUID="6da3c6f9-140e-4e75-8c07-8d4f4ccf1192" CreationDate="2011-05-14T22:55:25.190" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;flour&gt;" />
  <row Id="31159" PostHistoryTypeId="2" PostId="14791" RevisionGUID="57542e20-738a-48f4-a2d2-f8e7f6785119" CreationDate="2011-05-15T00:27:05.630" UserId="5885" Text="Maida is wheat flour - all-purpose is usually a mix of wheat and barley flour. You can use it as all purpose flour for bread and cakes, as well as chapatis, parathas and puris!&#xD;&#xA;&#xD;&#xA;You might find that bread and cakes made with maida don't keep as well as the same things made with all-purpose flour, but home baking never stays around for more than a day in my experience." />
  <row Id="31160" PostHistoryTypeId="2" PostId="14792" RevisionGUID="d831acf0-8b59-4a4f-b534-785fb53408bd" CreationDate="2011-05-15T00:54:22.690" UserId="5885" Text="If you use golden syrup to make biscuits, they come out harder than they would with sugar, they don't come out chewy. &#xD;&#xA;&#xD;&#xA;That's why most recipes for ginger nuts include syrup.&#xD;&#xA;&#xD;&#xA;Corn syrup would give you the chewy texture you are seeking." />
  <row Id="31161" PostHistoryTypeId="2" PostId="14793" RevisionGUID="c911785a-e34d-40ab-b561-74252fd66c7d" CreationDate="2011-05-15T01:14:10.893" UserId="519" Text="I am looking for a cookbook for beginners (including myself) too. [What to Cook and How to Cook It][1] is the closest to what I imagine; a lot of step-by-step pictures from top-down perspective. I have not bought the book but its table of content shows basic recipes that everyone should like and want to try.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.phaidon.com/store/food-cook/what-to-cook-and-how-to-cook-it-9780714859583/#" />
  <row Id="31162" PostHistoryTypeId="2" PostId="14794" RevisionGUID="e64313d1-ef45-43f8-bfd8-7c1e414f6e8a" CreationDate="2011-05-15T01:24:18.730" UserId="5885" Text="I don't have direct experience of this concept, but I do have a couple of comments that might help.&#xD;&#xA;&#xD;&#xA;A general comment about your choice of calcium salt: &#xD;&#xA;&#xD;&#xA;Gluconates have a side effect - they numb mouth tissue (like taste buds). It is not a drastic effect, but that is why gluconates are the salts of choice for that stuff you put on mouth ulcers ...&#xD;&#xA;&#xD;&#xA;I just don't like the idea of eating calcium chloride - I think I would prefer calcium acetate, if you can get it.&#xD;&#xA;&#xD;&#xA;About the alginate bath - if the globules eventually sank to the bottom, you are fighting a surface effect, rather than having a density problem.&#xD;&#xA;&#xD;&#xA;When I thought of ways to reduce the surface tension, I kept coming back to the idea of adding a little disodium phosphate to the alginate solution. That would also contribute to formation of globules, because it would form an insoluble complex phosphate with the calcium.&#xD;&#xA;&#xD;&#xA;WTH, knowing my luck, adding disodium phosphate to the alginate solution could make the effect worse. I'm guessing ..." />
  <row Id="31163" PostHistoryTypeId="5" PostId="11872" RevisionGUID="974b8f50-f3a2-4c20-b38e-d414d24588c2" CreationDate="2011-05-15T01:56:05.330" UserId="41" Comment="added 800 characters in body" Text="Inspired by [rumtscho's incredibly detailed answer][1], which provided some informative although not quite &quot;marketable&quot; results, I set off on my own set of experiments.  They are not quite finished, but I'll update this answer as more gets uncovered.&#xD;&#xA;&#xD;&#xA;First of all, I decided to start my experiments with **coconut cream by itself** because, why waste perfectly good chocolate on something that I'm probably going to end up throwing out?&#xD;&#xA;&#xD;&#xA;#The Cast&#xD;&#xA;&#xD;&#xA;My kitchen isn't an emporium of food additives, but I think I have enough to get by:&#xD;&#xA;![Ingredients][2]&#xD;&#xA;&#xD;&#xA;Left to right: Coconut cream, coconut milk, egg white powder, guar gum, xanthan gum, lecithin (liquid), and agar powder.&#xD;&#xA;&#xD;&#xA;Not pictured but in stock are gelatin (not appropriate for vegan or kosher preparations), icing sugar (laying off the sweeteners for now), and various other thickeners that are essentially equivalent to guar gum (corn starch, arrowroot, tapioca, etc.)&#xD;&#xA;&#xD;&#xA;#Coconut Cream&#xD;&#xA;&#xD;&#xA;##First Look&#xD;&#xA;&#xD;&#xA;I've only used coconut cream a couple of times before, mainly for curries, and didn't even really remember what it was.  Judging by the other answers here, many people aren't actually familiar with coconut cream as opposed to the much more commonly-available coconut milk; to get coconut cream, you usually have to go to an Asian market (fortunately, there's a T&amp;T near me).&#xD;&#xA;&#xD;&#xA;![Can of Coconut Cream][3]&#xD;&#xA;![Coconut Cream Ingredients][4]&#xD;&#xA;&#xD;&#xA;As you can see, coconut cream has a fairly high amount of fat, a surprisingly low amount of sugar, and almost no protein.  Whilst thinking about what emulsifiers would be useful here, I noticed that the manufacturer had already beaten me to the punch; carboxymethyl cellulose and polysorbate 60 are well-known [E number][5] additives.  I'm wondering if these are going to help me with whipping or just cause more problems.&#xD;&#xA;&#xD;&#xA;Taking a look inside:&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Opened][6]&#xD;&#xA;![Coconut Cream - Pouring][7]&#xD;&#xA;&#xD;&#xA;This stuff is clearly *nothing* like whipping cream.  It doesn't even pour.  It's essentially a stiff jelly that I have to dig out with a spoon, and as I empty the can into a bowl, it becomes clear that the &quot;milk&quot; component separates while in storage:&#xD;&#xA;&#xD;&#xA;![Coconut Cream on Spoon][8]&#xD;&#xA;![Coconut Cream in Bowl][9]&#xD;&#xA;&#xD;&#xA;Note to self: Next time you make a curry with this ooze, *mix it first*.&#xD;&#xA;&#xD;&#xA;##Will it whip?&#xD;&#xA;&#xD;&#xA;The short answer is **no**.&#xD;&#xA;&#xD;&#xA;![Coconut Cream - Mixing][10]&#xD;&#xA;![Coconut Cream - Settled][11]&#xD;&#xA;&#xD;&#xA;I gave it several minutes with an electric beater and it didn't even really *start* to whip.  No peaks, not even really any bubbles.&#xD;&#xA;&#xD;&#xA;Based on the results so far, I decide not to bother with guar gum; this cream-like substance does need need thickening, it needs air.&#xD;&#xA;&#xD;&#xA;#Xanthan Gum&#xD;&#xA;&#xD;&#xA;Xanthan is probably the most forgiving additive in terms of preparation and measurements, so I decide to start with that.  I start adding it in increments of 1/8 tsp:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - 1/8 tsp][12]&#xD;&#xA;![Coconut Cream with Xanthan - 1/4 tsp][13]&#xD;&#xA;![Coconut Cream with Xanthan - 3/8 tsp][14]&#xD;&#xA;![Coconut Cream with Xanthan - 1/2 tsp][15]&#xD;&#xA;&#xD;&#xA;After the first 1/8 tsp, it's starting to thicken, but no real stability yet.  Another 1/8 tsp and soft peaks are starting to form.  After the third round, it's starting to look very custard-like, and at 1/2 tsp of xanthan gum, it's really quite &quot;gummy&quot; indeed, resembling the consistency of melted marshmallow or marshmallow spread.  Interesting, but not what I wanted.  The optimal amount seemed to be around 1/4 tsp (per half-can or 200 mL) when I was seeing soft peaks; after that, everything really just went south.&#xD;&#xA;&#xD;&#xA;**Verdict:** Useful additive, but not sufficient by itself.  I've also ruled out agar at this point, because that's just going to give me something even stiffer and more jelly-like than xanthan gum.&#xD;&#xA;&#xD;&#xA;#Egg White Powder&#xD;&#xA;&#xD;&#xA;Even though real whipping cream is basically all fat and no protein, at this point I was considering that the coconut cream was simply too *heavy* and that the protein from egg white powder - basically meringue powder without the sugar - might help lighten it up a bit.&#xD;&#xA;&#xD;&#xA;I'm not even going to bother posting the photos of the first attempts, because I kept adding more and more powder and getting *nothing* out of it.  Finally, exasperated, I got ready to dump it down the drain - and immediately after some water from the tap hit the bowl, it started to foam:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Surface Egg White Foam][16]&#xD;&#xA;&#xD;&#xA;Intrigued by this, I decided to actually follow the instructions and get the egg white powder fully dissolved in water to make it... well, *sort of* like an actual egg white.&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Pre-Mixed Egg White][17]&#xD;&#xA;&#xD;&#xA;I'm getting a lot more bubbles here, such that I could probably skim some of it off for a foam, but a foam is unfortunately not what I'm after here.  Knowing full well that egg whites and fat don't play nice together, I had hoped that some lecithin would work as a lipid/water emulsifier:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 1][18]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 2][19]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin 3][20]&#xD;&#xA;![Coconut Cream with Egg White &amp; Lecithin &amp; Xanthan][21]&#xD;&#xA;&#xD;&#xA;I really seemed to get very little out of the lecithin except for a yellower hue.  The last photo you see up there was after I (gradually) loaded up on xanthan again to see if it would make any difference at all over the first set of xanthan experiments - it really didn't, and the custard was pretty vile-tasting at this point.&#xD;&#xA;&#xD;&#xA;**Verdict:** Neither egg white powder nor soy lecithin are any help at all.&#xD;&#xA;&#xD;&#xA;#Alternative Method&#xD;&#xA;&#xD;&#xA;At this point I was on my last batch of coconut cream and rapidly running out of ideas.  If I'd had some carrageenan, I might have tried it at this point, but it's a very difficult additive to find around here.&#xD;&#xA;&#xD;&#xA;Then it occurred to me that I actually have a tool designed to whip foams and gels that *aren't* cream-based - my [iSi Creative Whip][22].  I was somewhat skeptical about whether or not this would actually work, because the coconut cream was already *very* thick and you're normally supposed to homogenize and strain anything that goes into the whipper, but - well, see for yourself:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi][23]&#xD;&#xA;![Coconut Cream with Xanthan - iSi - Cone][24]&#xD;&#xA;&#xD;&#xA;This is by far the most encouraging result so far.  I waited an hour to see how stable it was:&#xD;&#xA;&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour][25]&#xD;&#xA;![Coconut Cream with Xanthan - iSi after 1 hour - spoon][26]&#xD;&#xA;&#xD;&#xA;It was still holding together.  But don't be fooled by the appearance; xanthan gum is shear-thinning, so although this didn't collapse right away, it could easily be liquefied by enough jostling.&#xD;&#xA;&#xD;&#xA;After another 2 hours at room temperature it was back to being a pancake (no picture yet).  Some cocoa butter *might* make this more stable, but it's pretty pathetic compared to the chantilly cream, which has been sitting in my fridge for almost a week and is still stable.&#xD;&#xA;&#xD;&#xA;**Verdict:** The whipped cream charger was the missing link; along with some xanthan gum, it's enough to get this goo whipped.  The trick will be getting it *stay* whipped, and I think I'm going to need something stiffer than xanthan - possibly carrageenan.&#xD;&#xA;&#xD;&#xA;I'm going to try gelatin; even though I can't really use that in the final product, it does function as a rough approximation of what carrageenan will do.  It's also possible that some sugar (or icing sugar) might help stabilize this *a little* more, but I don't want to add too much, because the coconut cream is already slightly on the sweet side.&#xD;&#xA;&#xD;&#xA;Hopefully a combination of gelatin and xanthan gum will make this whip **and** &quot;set&quot;, at which point I can try adding some cocoa butter (or whipping that separately) and folding it all into some melted chocolate for ganache.  If the gelatin works at all then I'll order some carrageenan online because I know it'll hold up *better* than the gelatin due to its higher melting point.&#xD;&#xA;&#xD;&#xA;#Chapter 2 - Lightening Up&#xD;&#xA;&#xD;&#xA;My experiments from last session, while promising, were strongly suggesting to me that coconut cream is just too heavy, too *thick* for this.  It's full of thickening agents and emulsifiers already, so I had to wonder if I was swimming against the current trying to get just the right mix.&#xD;&#xA;&#xD;&#xA;I decide to start with coconut *milk* today, and after having recently read about the viscosity synergy between guar gum and xanthan gum, I decide to try a combination.  This is a materially fruitless but nevertheless educational experience - see the pictorial below:&#xD;&#xA;&#xD;&#xA;![Coconut Milk - Plain][27]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan][28]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x][29]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x in Mixer][30]&#xD;&#xA;![Coconut Milk w/ Guar and Xanthan 2x Piped][31]&#xD;&#xA;&#xD;&#xA;From left to right, top to bottom, these show:&#xD;&#xA;&#xD;&#xA;  1. Plain coconut milk in the bowl (1 can or 400 mL);&#xD;&#xA;  2. Coconut milk with 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  3. Coconut milk with an additional 1/2 tsp guar gum and 1/8 tsp xanthan gum, beaten;&#xD;&#xA;  4. The same mixture, after being left in a stand mixer on high speed;&#xD;&#xA;  5. The same mixture after trying to pipe it out of a bag.&#xD;&#xA;&#xD;&#xA;Most sources I found seemed to suggest using guar:xanthan in a 2:1 or 4:1 ratio, so I choose the latter.  Using the &quot;recommended&quot; amount (#2 above) it starts to thicken but doesn't really form peaks - like adding corn starch.  Doubling that, it starts to become a little *too* thick, but still sort of creamy, and not too gummy, so I give it a go anyway.&#xD;&#xA;&#xD;&#xA;I also try adding a packet of whipped cream stabilizer (basically dextrose and a small amount of other additives), wondering if it might help.  It actually sort of does - the peaks were a bit firmer - but it still doesn't hold up too well (what you see in image #5 is with the stabilizer).&#xD;&#xA;&#xD;&#xA;**Verdict:** This was a total failure but for one thing - it demonstrated conclusively that I did **not** need the heavily adulterated &quot;coconut cream&quot; in order to get a creamy texture.  I could use pure coconut milk (coconut extract + water), add my own thickeners/emulsifiers, and get a result that was every bit as thick as the cream.&#xD;&#xA;&#xD;&#xA;#Last Call&#xD;&#xA;&#xD;&#xA;Despite all of these failures, at this point I'm actually pretty sure I understand all the variables.  I decide to go big or go home.&#xD;&#xA;&#xD;&#xA;Resolving to use coconut milk (not cream), my line of thinking is:&#xD;&#xA;&#xD;&#xA;  * Without thickening, it's pretty watery, so instead of using a ganache technique, I will use Hervé This's [Chocolate Chantilly][32] (see bottom of linked page) technique, as also mentioned in an earlier answer here.  I don't want watered down chocolate, though; I want rich, thick, melt-in-your-mouth ganache!&#xD;&#xA;&#xD;&#xA;  * Having made several espumas in the past, I know that an appropriate amount of gelatin will *set* the coconut milk by itself to a mousse-like consistency.  So I make an educated guess and assume that to be the total amount of gelatin I'll need for the entire ganache, since the chocolate should have plenty of lecithin already to help hold it together.&#xD;&#xA;&#xD;&#xA;  * Finally, knowing that xanthan is a better stabilizer than gelatin (despite being a poor gelling agent), I resolve to use a very *small* amount.&#xD;&#xA;&#xD;&#xA;Here's the way this went:&#xD;&#xA;&#xD;&#xA;![Coconut milk with bloomed gelatin][33]&#xD;&#xA;![Coconut milk with dissolved gelatin][34]&#xD;&#xA;![Dark chocolate callets][35]&#xD;&#xA;![Chocolate melted in coconut milk mixture][36]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - still hot][37]&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - warm][38]&#xD;&#xA;&#xD;&#xA;1. I bloom exactly 3.6 g of powdered Knox gelatin in a new 400 mL can of coconut milk. (I didn't do any math here, it was just what I had left of an open packet).  *N.B. The coconut milk separates in the can, and needs to be blended before blooming the gelatin.*&#xD;&#xA;&#xD;&#xA;2. After blooming for about 5-10 minutes, I set the mixture on the stove at medium heat, stirring until the gelatin dissolves.  *N.B. Coconut milk sputters a lot on the stove and seems prone to scorching - I had to lower the heat to medium-low.*&#xD;&#xA;&#xD;&#xA;3. I break out the dark Belgian chocolate callets.  Nothing fancy, just the generic wafers from the bulk food store, but a little better than the Baker's chocolate in supermarkets.  In total I used approximately 14 oz.&#xD;&#xA;&#xD;&#xA;4. I add **a little less than 1/8 tsp** xanthan gum to the coconut milk/gelatin mixture, stir it up a bit, then toss in all the callets at once and let them melt (stirring constantly).  *N.B. The coconut milk was not that hot, so it had to be returned to the stove a few times to get everything melted.*&#xD;&#xA;&#xD;&#xA;5. I set the mixture in a bowl, which is inside an ice-water bath, and start beating it constantly with the handheld beater (medium setting, although I don't think this matters much).  The first image shows what it looks like while it's still hot.&#xD;&#xA;&#xD;&#xA;6. The last image above shows what it looks like cooled down a bit (but still warm) and, again, after constant beating.&#xD;&#xA;&#xD;&#xA;**Can you guess what happens next?**&#xD;&#xA;&#xD;&#xA;Here's what it looks like when it finally started to get cold (below the melting point of the gelatin):&#xD;&#xA;&#xD;&#xA;![Melted chocolate/coconut milk mixture in ice bath - cool][39]&#xD;&#xA;&#xD;&#xA;Could it be?  I think so!  Let's try piping it:&#xD;&#xA;&#xD;&#xA;![Coconut Chocolate Ganache!][40]&#xD;&#xA;&#xD;&#xA;##Take *that*, gravity!&#xD;&#xA;&#xD;&#xA;This is no trickery, I assure you - no camera gimmicks nor did I freeze it or do anything else to the mixture between between the last two photos.  Completely dairy-free, using only coconut milk, gelatin, and a little bit of xanthan gum.&#xD;&#xA;&#xD;&#xA;This actually might be a little *too* stiff.  It was hard (but not impossible) to pipe out.  Next time, I'll probably lower the amount of gelatin slightly by 10-20%, and take it out of the ice water bath before it actually gets *cool*.  At room temperature, this has roughly the consistency of soft cake frosting - exactly what you'd expect from a ganache.&#xD;&#xA;&#xD;&#xA;In terms of taste, I would have to describe this as: **Oh god, somebody make me stop eating this before my stomach explodes.** No lie - it's *that* good.  It has an almost fudge-like quality to it, although I can't explain where that would be coming from.&#xD;&#xA;&#xD;&#xA;#Miscellaneous Tips&#xD;&#xA;&#xD;&#xA;  * I recommend having a silicone spatula and piping bag, otherwise you're going to have a hard time cleaning it up; although you don't notice this at all in the mouth, in the bowl/bag it's a little stickier/pastier than its dairy counterpart.&#xD;&#xA;&#xD;&#xA;  * My version still turned out to be a bit hard to pipe at room temperature.  However, the mixture softens and melts quite readily with heat, so if you've scooped it into the piping bag and can't push it out, try running some hot water over the bag itself; it worked perfectly for me.&#xD;&#xA;&#xD;&#xA;#Final Thoughts&#xD;&#xA;&#xD;&#xA;I'd like to test this with carrageenan in order to be sure that this can also be done totally *vegan* (or pareve).  I still don't have any carrageenan yet.  It will no doubt be missing some of the melt-in-your-mouth quality that the gelatin provides, but aside from the melting point, the two are pretty similar in the way they behave, so I'm confident that it won't be a problem.&#xD;&#xA;&#xD;&#xA;*By the way*: An hour and a half after I finished whipping this up, that plate I took a picture of, with the spiral of ganache - it's in front of me now and *still* standing up.  This is 100% stable at room temperature.&#xD;&#xA;&#xD;&#xA;Now to finish licking off the beaters.&#xD;&#xA;&#xD;&#xA;#Carrageenan Update&#xD;&#xA;&#xD;&#xA;I finally got around to trying this with carrageenan last week. I used a 0.75% solution of iota (would *not* recommended kappa for this, it sets too hard).&#xD;&#xA;&#xD;&#xA;The results were similar to gelatin, although not quite the same.  It *did* ultimately work as a stabilizer, but due to the shear-thinning property, it was a little difficult to pipe out.  Often what would happen was that it would start to set inside the bag, and I'd have to apply heat and/or pressure to get the first little bit out, and immediately after that the entire mixture would liquefy and I'd have to sit around waiting for it to harden again.&#xD;&#xA;&#xD;&#xA;Bottom line is that carrageenan is functional, but a bit of a pain to work with in this scenario, so if you *can* use gelatin, it's better to stick to that.&#xD;&#xA;&#xD;&#xA;#Addendum - The Recipe&#xD;&#xA;&#xD;&#xA;Just in case anybody feels like trying this themselves and wants something to print out, here is the condensed version:&#xD;&#xA;&#xD;&#xA;  1. Bloom 0.7 - 1.0% powdered gelatin in cold stirred coconut milk (I used 0.9%).&#xD;&#xA;  2. Heat coconut milk to dissolve.&#xD;&#xA;  3. Stir in 0.1% xanthan gum (0.4 g or 1/8 tsp for every 400 mL).&#xD;&#xA;  4. Take off heat and stir in dark or bittersweet chocolate (approx. 1:1, or 14 oz for a 400 mL can of coconut milk) to melt.&#xD;&#xA;  5. Set a stainless steel bowl into an ice water bath and pour in the hot mixture.&#xD;&#xA;  6. Beat with an electric beater (or aerating blade of an immersion blender) until cool.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/11793/could-coconut-cream-be-used-to-create-a-non-dairy-ganache-for-whipping/11804#11804&#xD;&#xA;  [2]: http://i.stack.imgur.com/R99OY.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/GMNFx.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/ediEK.jpg&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/E_number#E400.E2.80.93E499_.28thickeners.2C_stabilizers.2C_emulsifiers.29&#xD;&#xA;  [6]: http://i.stack.imgur.com/cuONU.jpg&#xD;&#xA;  [7]: http://i.stack.imgur.com/N7y86.jpg&#xD;&#xA;  [8]: http://i.stack.imgur.com/WpbV8.jpg&#xD;&#xA;  [9]: http://i.stack.imgur.com/qRHV4.jpg&#xD;&#xA;  [10]: http://i.stack.imgur.com/rqhHv.jpg&#xD;&#xA;  [11]: http://i.stack.imgur.com/BU9Uv.jpg&#xD;&#xA;  [12]: http://i.stack.imgur.com/5Yh4A.jpg&#xD;&#xA;  [13]: http://i.stack.imgur.com/UdKRn.jpg&#xD;&#xA;  [14]: http://i.stack.imgur.com/CmZOd.jpg&#xD;&#xA;  [15]: http://i.stack.imgur.com/Ewzj6.jpg&#xD;&#xA;  [16]: http://i.stack.imgur.com/XYK4s.jpg&#xD;&#xA;  [17]: http://i.stack.imgur.com/7StYN.jpg&#xD;&#xA;  [18]: http://i.stack.imgur.com/pMEoj.jpg&#xD;&#xA;  [19]: http://i.stack.imgur.com/LLsqN.jpg&#xD;&#xA;  [20]: http://i.stack.imgur.com/fAGN8.jpg&#xD;&#xA;  [21]: http://i.stack.imgur.com/yGH11.jpg&#xD;&#xA;  [22]: http://isi-store.com/product_detail.asp?T1=ISI+1502&amp;HDR=creativewhip&#xD;&#xA;  [23]: http://i.stack.imgur.com/qKqVM.jpg&#xD;&#xA;  [24]: http://i.stack.imgur.com/i4EXW.jpg&#xD;&#xA;  [25]: http://i.stack.imgur.com/ilXY4.jpg&#xD;&#xA;  [26]: http://i.stack.imgur.com/gmgeq.jpg&#xD;&#xA;  [27]: http://i.stack.imgur.com/Tfrl4.jpg&#xD;&#xA;  [28]: http://i.stack.imgur.com/t6T6Q.jpg&#xD;&#xA;  [29]: http://i.stack.imgur.com/VxCQN.jpg&#xD;&#xA;  [30]: http://i.stack.imgur.com/S1Wev.jpg&#xD;&#xA;  [31]: http://i.stack.imgur.com/MYdCC.jpg&#xD;&#xA;  [32]: http://www.guardian.co.uk/lifeandstyle/2001/nov/10/foodanddrink.recipes&#xD;&#xA;  [33]: http://i.stack.imgur.com/NrIUn.jpg&#xD;&#xA;  [34]: http://i.stack.imgur.com/jymCU.jpg&#xD;&#xA;  [35]: http://i.stack.imgur.com/eD9Lt.jpg&#xD;&#xA;  [36]: http://i.stack.imgur.com/I0Ewq.jpg&#xD;&#xA;  [37]: http://i.stack.imgur.com/XpHcq.jpg&#xD;&#xA;  [38]: http://i.stack.imgur.com/pUBc8.jpg&#xD;&#xA;  [39]: http://i.stack.imgur.com/61lDp.jpg&#xD;&#xA;  [40]: http://i.stack.imgur.com/ym8yb.jpg" />
  <row Id="31164" PostHistoryTypeId="2" PostId="14795" RevisionGUID="da257adb-bd32-4b91-bc57-6e6c8f45dd2b" CreationDate="2011-05-15T02:04:21.473" UserId="3819" Text="If she is even slightly in the technical side of things, I can't recommend [Cooking for Geeks][1] highle enough.  A beautiful introduction both how and why to hack food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cooking-Geeks-Science-Great-Hacks/dp/0596805888 " />
  <row Id="31165" PostHistoryTypeId="5" PostId="14775" RevisionGUID="14fbed65-7a0c-48ad-99fd-ee4f58829348" CreationDate="2011-05-15T02:07:54.577" UserId="3533" Comment="added 73 characters in body" Text="A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store and at home. Now she's planning to do some more cooking which requires eggs, and is wondering if it's still safe to use them for baking. I believe she is planning on baking cookies with them, so they would be baked at fairly high temperatures for probably at least 10 minutes. Would this be safe, or are eggs left unrefrigerated for that long not safe for consumption?" />
  <row Id="31166" PostHistoryTypeId="6" PostId="14672" RevisionGUID="8090832f-b447-4024-b099-f7a9e92021b9" CreationDate="2011-05-15T02:22:22.260" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;flour&gt;&lt;corn&gt;" />
  <row Id="31167" PostHistoryTypeId="6" PostId="13210" RevisionGUID="3edf6413-3bc5-44c6-8a81-99e4ce16cff5" CreationDate="2011-05-15T02:25:40.607" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;frying&gt;" />
  <row Id="31168" PostHistoryTypeId="25" PostId="14789" RevisionGUID="6fa90e06-72a5-42d9-b490-1e13265d52d6" CreationDate="2011-05-15T02:49:38.667" Comment="http://twitter.com/#!/StackCooking/status/69595264230506496" />
  <row Id="31169" PostHistoryTypeId="5" PostId="14783" RevisionGUID="2f4062c4-dfce-40c3-a24d-3ff1274b3cee" CreationDate="2011-05-15T03:14:49.050" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Why does my homemade pasta stick to itself whilst cooking?](http://cooking.stackexchange.com/questions/5423/why-does-my-homemade-pasta-stick-to-itself-whilst-cooking)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have just made fresh pasta for the first time and although nice it was sticking together. Do you need to leave it after rolling for a period of time or can you use it straight away?" />
  <row Id="31170" PostHistoryTypeId="10" PostId="14783" RevisionGUID="cc2b5370-8f57-4e1b-a762-ff1d562a6f37" CreationDate="2011-05-15T03:14:48.880" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31171" PostHistoryTypeId="2" PostId="14796" RevisionGUID="94a4fe4e-33d3-420c-879a-edcfd8ff69e5" CreationDate="2011-05-15T03:43:31.350" UserId="6135" Text="There is absolutely no need for a teflon pan, leftium has is correct about heating the pan before adding any fat. I prefer to get a (cast-iron) pan smoking hot, add the egg, and quickly put the egg in the oven, or broiler. &#xD;&#xA;&#xD;&#xA;The Teflon pans on the market are still fairly fragile and eventually the Teflon degrades and begins to get into the food. Hard anodized pans from Calhpalon are great non-still pans with a surface harder than steel." />
  <row Id="31172" PostHistoryTypeId="2" PostId="14797" RevisionGUID="f01ae046-af40-4ed8-a751-3ddc0209a74a" CreationDate="2011-05-15T03:49:00.083" UserId="6135" Text="root vegetables will all cook at nearly the same speed given assuming the size of the pieces are equal. Root vegetables can be tricky to cut into equal sizes because of their tapered and oblong nature. I find a batonnet cut to be the best for this. &#xD;&#xA;&#xD;&#xA;roasting in the oven at a low temperature (200-300F) will impart more flavor as well, but might dry the surface out too much for a consistant mash.&#xD;&#xA;&#xD;&#xA;http://culinaryarts.about.com/b/2008/03/14/how-to-make-a-batonnet-cut.htm" />
  <row Id="31173" PostHistoryTypeId="2" PostId="14798" RevisionGUID="8f503022-05fb-4753-a741-22bb379ea76f" CreationDate="2011-05-15T03:54:56.343" UserId="6135" Text="The more amount of water in a pot the more consistant the water temperature will be. A very small amount of water would cool down once the pasta was added which would take longer to boil, and cook the pasta at a lower temperature causing the center of the pasta to cook more which would likely keep the pasta from becoming al dente. You could make fresh pasta if you'd like to have perfectly cooked pasta with less water consumption. " />
  <row Id="31174" PostHistoryTypeId="2" PostId="14799" RevisionGUID="e4723626-e9eb-45bf-a954-4185f8197ce2" CreationDate="2011-05-15T04:10:09.827" UserId="6135" Text="Pureeing creates and enormous amount of surface area to become contaminated. This is the same reason ground meat is so dangerous. Roasting the squash helped to turn much of the starch into sugar. as Roland Taylor said, the squash likely picked up spores through the air or from your hands. A warm sugary squash is a great place for yeast to begin turning sugar into CO2 or alcohol. I would try cooling it down faster or pureeing immediately after cooking and then simmering to kill any live cultures that might cause fermentation." />
  <row Id="31175" PostHistoryTypeId="2" PostId="14800" RevisionGUID="7ee31266-d046-4c2a-98e1-b7dcc6a9f7c3" CreationDate="2011-05-15T08:39:06.723" UserId="3060" Text="The more water the better circulation which lessens the chance of the pasta getting tangled and unevenly cooked." />
  <row Id="31176" PostHistoryTypeId="12" PostId="14800" RevisionGUID="f4392489-fe90-46df-a9bc-bfd757e6c47e" CreationDate="2011-05-15T08:41:20.817" UserId="3060" Text="[{&quot;Id&quot;:3060,&quot;DisplayName&quot;:&quot;Ellement&quot;}]" />
  <row Id="31177" PostHistoryTypeId="13" PostId="14800" RevisionGUID="6fd89f8f-cfbd-4070-97c2-92b63ca0ec4c" CreationDate="2011-05-15T08:42:13.663" UserId="3060" Text="[{&quot;Id&quot;:3060,&quot;DisplayName&quot;:&quot;Ellement&quot;}]" />
  <row Id="31178" PostHistoryTypeId="5" PostId="14788" RevisionGUID="d64420db-88d1-4560-be06-19c7013aa3d1" CreationDate="2011-05-15T12:27:39.483" UserId="1672" Comment="added 309 characters in body" Text="Inspired by some of the answers and comments on a recent question on [boiling potatoes whole or diced][1], I'm curious:&#xD;&#xA;&#xD;&#xA;What's the best way to cook a combination of vegetables to be mashed? I'm thinking of a subset of potatoes, turnips, rutabagas, parsnips, carrots, and anything else that sounds good. Obviously if boiling, one wants to avoid waterlogged vegetables, but the cooking times of the various vegetables are different. Is there a reliable way to cook everything together (at least for some subsets)?&#xD;&#xA;&#xD;&#xA;Edit: As mentioned in the comment below, I know that the best one can do may be starting with the longest-cooking vegetables and incrementally adding the rest. What I was wondering was things like if some or all were better baked, or if boiling is good, if some besides potatoes are better boiled whole...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14751/peeling-and-dicing-potato-before-boiling-it" />
  <row Id="31180" PostHistoryTypeId="2" PostId="14802" RevisionGUID="c777623d-d445-4a35-b8d3-147290f91e89" CreationDate="2011-05-15T16:08:53.970" UserId="6142" Text="When I look for the [calorie count of ground beef][1], for example, I see 480 for 8oz 85% lean ground beef. Fair enough. But this site shows 34g of fat, precisely 15% of the 8oz I started with. Seeing how much liquid is left in the pan, I imagine some of the fat had to have melted out. Yet, I'm unable to find a site that will at least hint at a better estimate based on the cooked product. [Another site][2] shows cooked calori/fat count but the fat calories are actually higher for 8oz than with the uncooked from the first site.&#xD;&#xA;Clearly, I'm missing something. I was expecting to find a pre-cooked count, then a post-cooked with a warning &quot;based on medium well&quot; orsimilar. Obviously the cooked products won't be identical. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://caloriecount.about.com/calories-market-day-ground-beef-85-i85514&#xD;&#xA;  [2]: http://www.fatsecret.com/calories-nutrition/generic/ground-beef-regular-cooked" />
  <row Id="31181" PostHistoryTypeId="1" PostId="14802" RevisionGUID="c777623d-d445-4a35-b8d3-147290f91e89" CreationDate="2011-05-15T16:08:53.970" UserId="6142" Text="Calories pre-cooked vs cooked" />
  <row Id="31182" PostHistoryTypeId="3" PostId="14802" RevisionGUID="c777623d-d445-4a35-b8d3-147290f91e89" CreationDate="2011-05-15T16:08:53.970" UserId="6142" Text="&lt;calories&gt;" />
  <row Id="31183" PostHistoryTypeId="2" PostId="14803" RevisionGUID="7ad30902-4b1c-408c-8018-cc6999371d55" CreationDate="2011-05-15T16:41:35.290" UserId="5602" Text="Well, I've made naan with all-purpose flour, and it worked just fine. So you should be able to do the reverse as well." />
  <row Id="31185" PostHistoryTypeId="25" PostId="14802" RevisionGUID="0693ec6c-03a2-4e7b-adae-e21b0f9cf1e7" CreationDate="2011-05-15T17:49:39.330" Comment="http://twitter.com/#!/StackCooking/status/69821758995304448" />
  <row Id="31186" PostHistoryTypeId="2" PostId="14804" RevisionGUID="862c8daf-f0f5-401a-b90f-1c5d8afff9ba" CreationDate="2011-05-15T18:29:20.590" UserId="6144" Text="I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level.&#xD;&#xA;&#xD;&#xA;what is your advice on this? what type of equipment should I use? grill? thanks." />
  <row Id="31187" PostHistoryTypeId="1" PostId="14804" RevisionGUID="862c8daf-f0f5-401a-b90f-1c5d8afff9ba" CreationDate="2011-05-15T18:29:20.590" UserId="6144" Text="how should I cook the steak at home" />
  <row Id="31188" PostHistoryTypeId="3" PostId="14804" RevisionGUID="862c8daf-f0f5-401a-b90f-1c5d8afff9ba" CreationDate="2011-05-15T18:29:20.590" UserId="6144" Text="&lt;equipment&gt;&lt;meat&gt;&lt;grilling&gt;&lt;steak&gt;" />
  <row Id="31189" PostHistoryTypeId="2" PostId="14805" RevisionGUID="1c1a8901-2915-4969-bf1b-f884e51e4227" CreationDate="2011-05-15T19:11:19.803" UserId="5331" Text="I've put a package of sliced mushrooms in the freezer for few days. I plan to use in a vegetable stir fry. What is the appropriate way to thaw the mushrooms?" />
  <row Id="31190" PostHistoryTypeId="1" PostId="14805" RevisionGUID="1c1a8901-2915-4969-bf1b-f884e51e4227" CreationDate="2011-05-15T19:11:19.803" UserId="5331" Text="Appropriate way to thaw mushrooms" />
  <row Id="31191" PostHistoryTypeId="3" PostId="14805" RevisionGUID="1c1a8901-2915-4969-bf1b-f884e51e4227" CreationDate="2011-05-15T19:11:19.803" UserId="5331" Text="&lt;freezing&gt;&lt;mushrooms&gt;" />
  <row Id="31192" PostHistoryTypeId="5" PostId="14804" RevisionGUID="03a8147e-696a-482e-ae3e-62308f3ed920" CreationDate="2011-05-15T19:11:41.737" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do you cook a steak like those found in fine steakhouses?](http://cooking.stackexchange.com/questions/3218/how-do-you-cook-a-steak-like-those-found-in-fine-steakhouses)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;hi,&#xD;&#xA;&#xD;&#xA;I have tried several times to cook steak at home but they were not as delicious and good as they were at restaurants. I used pan to cook that and just a little oil so that it wouldn't stick to pan. the heat was at the low level.&#xD;&#xA;&#xD;&#xA;what is your advice on this? what type of equipment should I use? grill? thanks." />
  <row Id="31193" PostHistoryTypeId="10" PostId="14804" RevisionGUID="6049cfe9-85b9-41cb-9ff8-85137efd6df6" CreationDate="2011-05-15T19:11:40.690" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="31194" PostHistoryTypeId="2" PostId="14806" RevisionGUID="daa35334-0043-4a43-926e-03f033435d8a" CreationDate="2011-05-15T19:17:07.350" UserId="4194" Text="Leave them out in a cool place (or even the fridge) for 6 or 7 hours to defrost thoroughly. Nothing special required." />
  <row Id="31195" PostHistoryTypeId="2" PostId="14807" RevisionGUID="274ee050-1932-4d61-ad75-4900b72eadfb" CreationDate="2011-05-15T19:18:36.677" UserId="5331" Text="I have a package of frozen precooked Italian meatballs. I got a can of salsa. I would like to cook the meatballs in a tomato sauce. I don't have a pot right now. I only have a 4-cup rice cooker with tow modes: 'cook' and 'warm'. How can I use it? For how long?" />
  <row Id="31196" PostHistoryTypeId="1" PostId="14807" RevisionGUID="274ee050-1932-4d61-ad75-4900b72eadfb" CreationDate="2011-05-15T19:18:36.677" UserId="5331" Text="Meatballs in tomato sauce using a rice cooker" />
  <row Id="31197" PostHistoryTypeId="3" PostId="14807" RevisionGUID="274ee050-1932-4d61-ad75-4900b72eadfb" CreationDate="2011-05-15T19:18:36.677" UserId="5331" Text="&lt;rice-cooker&gt;&lt;meatballs&gt;" />
  <row Id="31198" PostHistoryTypeId="2" PostId="14808" RevisionGUID="fa36975d-03c1-4c38-bb02-80d5daadb34b" CreationDate="2011-05-15T19:18:45.953" UserDisplayName="daniel" Text="Also bear in mind that KFC uses pressure fryers--like pressure cookers, only filled with oil--which results in a faster fry. I suspect this will affect the final texture." />
  <row Id="31199" PostHistoryTypeId="2" PostId="14809" RevisionGUID="fa5bf9a5-2609-4825-83f1-130f23faab67" CreationDate="2011-05-15T19:22:49.827" UserId="6147" Text="I just did a basic bun recipe, which is a sweeter dough.&#xD;&#xA;&#xD;&#xA;I set the oven to 375 F and the crust ended up quite crispy...but I failed on prepping the dough. Before the second rise I should have used the egg-white wash. Instead I used the wash just prior to baking. Umm....that didn't work too well.&#xD;&#xA;&#xD;&#xA;The next batch ended up perfect, I washed before the second rising....then baked. Came out perfectly soft at 375F.&#xD;&#xA;&#xD;&#xA;Hope that helps someone." />
  <row Id="31200" PostHistoryTypeId="6" PostId="14805" RevisionGUID="6f9342f8-7cbc-4b40-bb1c-05cb532059f3" CreationDate="2011-05-15T19:44:15.263" UserId="41" Comment="edited tags" Text="&lt;mushrooms&gt;&lt;defrosting&gt;" />
  <row Id="31201" PostHistoryTypeId="2" PostId="14810" RevisionGUID="5bf936e9-0627-465a-8115-5fb866bb7876" CreationDate="2011-05-15T20:32:01.703" UserId="6132" Text="On [this](http://www.chilliworld.com/FactFile/Scoville_Scale.asp) website, and [this one](http://www.scottrobertsweb.com/scoville-scale.php) they have rated several different sauces based on the Scoville scale. Although &quot;Suicide Hot-Sauce&quot; is not on the list, you can get an estimate of its range if you know the ingredients. &#xD;&#xA;&#xD;&#xA;That said, I've tried the suicide sauce and it is no hotter than what's used in chicken hot-wings sold in bars, and is comparable to Tabasco. I would estimate its hotness to be between 40,000-60,000 Scoville heat units.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31202" PostHistoryTypeId="25" PostId="14805" RevisionGUID="a1d37521-19c8-4a93-bc61-5992d479b799" CreationDate="2011-05-15T20:49:40.240" Comment="http://twitter.com/#!/StackCooking/status/69867060724908032" />
  <row Id="31203" PostHistoryTypeId="2" PostId="14811" RevisionGUID="1a457383-7091-4f81-9efb-982c4c4c174c" CreationDate="2011-05-15T20:53:26.293" UserId="3158" Text="A lot of my favorite curry recipes have a yogurt based sauce in them, but on a pretty regular basis when I make them, the yogurt ends up splitting into basically curds and whey. What causes that, and how can I prevent it?&#xD;&#xA;&#xD;&#xA;As an illustrative example, last night I made a simple tofu curry as follows:&#xD;&#xA;&#xD;&#xA;1. warm evoo in a pan&#xD;&#xA;1. add chopped onion, saute briefly&#xD;&#xA;1. add curry seasonings, allow to warm/season the oil&#xD;&#xA;1. add cubed tofu, toss to coat&#xD;&#xA;1. cook for a while, tossing periodically to evenly brown the cubes (lightly, since the tofu doesn't have the fats needed to brown, the oil is what's actually browning)&#xD;&#xA;1. turn heat off&#xD;&#xA;1. add plain greek yogurt&#xD;&#xA;1. stir to combine&#xD;&#xA;&#xD;&#xA;In the few minutes it took to finish the rest of the meal and start plating, the yogurt had separated so I had a clumpy, lumpy, yogurt soup instead of a smooth creamy sauce." />
  <row Id="31204" PostHistoryTypeId="1" PostId="14811" RevisionGUID="1a457383-7091-4f81-9efb-982c4c4c174c" CreationDate="2011-05-15T20:53:26.293" UserId="3158" Text="What causes yogurt in sauces to split? How to prevent it?" />
  <row Id="31205" PostHistoryTypeId="3" PostId="14811" RevisionGUID="1a457383-7091-4f81-9efb-982c4c4c174c" CreationDate="2011-05-15T20:53:26.293" UserId="3158" Text="&lt;sauce&gt;&lt;yogurt&gt;&lt;curry&gt;" />
  <row Id="31206" PostHistoryTypeId="2" PostId="14812" RevisionGUID="ae93fa0d-2c08-46cb-a8f6-ac16f90ad4be" CreationDate="2011-05-15T21:03:21.663" UserId="3203" Text="Mushroom loose a lot of moisture when frozen. For a stir fry I would treat then as dried mushrooms and soak them first in water, or better yet soak in your prepared cooking sauces and/or stocks&#xD;&#xA;&#xD;&#xA;It's best not to use hot water or you end 'cooking' them to long, and they may not taste nice when finished (flavourless or sour)&#xD;&#xA;&#xD;&#xA;The solution uses to defrost/rehydrate them should be used in the cooking process as it will be nice and mushroomy&#xD;&#xA;" />
  <row Id="31207" PostHistoryTypeId="2" PostId="14813" RevisionGUID="86d2b98a-dc99-46bb-9431-43d6c15e2aad" CreationDate="2011-05-15T21:26:58.903" UserId="5660" Text="You are trying to add the yoghurt at too high a temperature. Let the dish cool to around 75 deg C before adding the yoghurt." />
  <row Id="31208" PostHistoryTypeId="5" PostId="14813" RevisionGUID="9cce7f9f-bea8-40ed-93be-61f0c01c7303" CreationDate="2011-05-15T21:37:13.003" UserId="5660" Comment="more info" Text="You are trying to add the yoghurt at too high a temperature. Let the dish cool to around 75 deg C before adding the yoghurt, and make adding the yoghurt the last thing you do before serving." />
  <row Id="31210" PostHistoryTypeId="5" PostId="14812" RevisionGUID="92ca3d14-9441-4505-b996-49a07a71cb54" CreationDate="2011-05-15T21:59:38.927" UserDisplayName="daniel" Comment="it's 'lose'. 'loose' is the opposite of 'tight'" Text="Mushroom lose a lot of moisture when frozen. For a stir fry I would treat then as dried mushrooms and soak them first in water, or better yet soak in your prepared cooking sauces and/or stocks&#xD;&#xA;&#xD;&#xA;It's best not to use hot water or you end 'cooking' them to long, and they may not taste nice when finished (flavourless or sour)&#xD;&#xA;&#xD;&#xA;The solution uses to defrost/rehydrate them should be used in the cooking process as it will be nice and mushroomy&#xD;&#xA;" />
  <row Id="31211" PostHistoryTypeId="2" PostId="14815" RevisionGUID="e8237dcc-e810-4434-929f-6f916d05bac6" CreationDate="2011-05-15T22:11:16.563" UserId="201" Text="In addition to reducing the temperature of the curry, you can also:&#xD;&#xA;&#xD;&#xA;* **Temper the yoghurt** - combine a small amount of the warm sauce to the yoghurt before adding it to the curry. This helps when adding cream, milk, or eggs to a sauce.&#xD;&#xA;* **Whisk the yoghurt** - use a fork or whisk and vigorously mix the yoghurt.  As the fats and proteins are emulsified in the liquid, this ensures an even starting distribution. &#xD;&#xA;* **Add an emulsifier** - add a teaspoon of mustard powder or lethicin to the curry before combining the yoghurt." />
  <row Id="31212" PostHistoryTypeId="5" PostId="14794" RevisionGUID="23ba4632-64e3-4a60-abe8-faba81462082" CreationDate="2011-05-15T23:31:01.637" UserId="5885" Comment="extra information" Text="I don't have direct experience of this concept, but I do have a couple of comments that might help.&#xD;&#xA;&#xD;&#xA;A general comment about your choice of calcium salt: &#xD;&#xA;&#xD;&#xA;Gluconates have a side effect - they numb mouth tissue (like taste buds). It is not a drastic effect, but that is why gluconates are the salts of choice for that stuff you put on mouth ulcers ...&#xD;&#xA;&#xD;&#xA;I just don't like the idea of eating calcium chloride - I think I would prefer calcium acetate, if you can get it.&#xD;&#xA;&#xD;&#xA;About the alginate bath - if the globules eventually sank to the bottom, you are fighting a surface effect, rather than having a density problem.&#xD;&#xA;&#xD;&#xA;When I thought of ways to reduce the surface tension, I kept coming back to the idea of adding a little disodium phosphate to the alginate solution. That would also contribute to formation of globules, because it would form an insoluble complex phosphate with the calcium.&#xD;&#xA;&#xD;&#xA;WTH, knowing my luck, adding disodium phosphate to the alginate solution could make the effect worse. I'm guessing ...&#xD;&#xA;&#xD;&#xA;There is the consideration that, if there is calcium in your water, adding a little disodium phosphate the night before you use it will cause the calcium to precipitate and drop out of the water - then you can pour off the supernatant water, confident that the calcium is staying in the bottle." />
  <row Id="31213" PostHistoryTypeId="2" PostId="14816" RevisionGUID="a2b12e3a-d66d-4e0f-af18-d7f311e92b14" CreationDate="2011-05-15T23:53:26.823" UserId="2001" Text="Yogurt is a mesh of denatured milk protein that traps the whey.&#xD;&#xA;&#xD;&#xA;When yogurt is over-heated those proteins tighten and squeeze out the extra whey. When the protein matrix is cut it will also leak whey.&#xD;&#xA;&#xD;&#xA;To combat this add a little starch. A little cornstarch mixed into the yogurt will prevent the yogurt proteins from over-coagulating. All heated yogurt sauces that I have seen include starch for this reason." />
  <row Id="31214" PostHistoryTypeId="2" PostId="14817" RevisionGUID="748d8c2c-61c6-4cf9-8efb-615db8f2c107" CreationDate="2011-05-16T00:01:17.750" UserId="5455" Text="What's the unit's usual cycle time for white rice? 20-30 min? That should get the sauce boiling, and the meatballs hot (70°C, plus) all the way through. I'd not trust a rice-cooker's 'warm' setting to eliminate bacteria in even pre-cooked meat. " />
  <row Id="31215" PostHistoryTypeId="5" PostId="14816" RevisionGUID="5cb7283e-c1d9-420f-b9bf-bc78822659f8" CreationDate="2011-05-16T00:18:18.823" UserId="2001" Comment="Clarify that it is caused by lowfat yogurt." Text="Yogurt is a mesh of denatured milk protein that traps the whey.&#xD;&#xA;&#xD;&#xA;When yogurt is over-heated those proteins tighten and squeeze out the extra whey. When the protein matrix is cut it will also leak whey.&#xD;&#xA;&#xD;&#xA;To combat this add a little starch. A little cornstarch mixed into the yogurt will prevent the yogurt proteins from over-coagulating. All heated yogurt sauces that I have seen include starch for this reason.&#xD;&#xA;&#xD;&#xA;I should also add that this problem occurs mostly with lowfat yogurt. Extra milk fat in yogurt will interfere with the protein's ability to coagulate the same way the starch does." />
  <row Id="31216" PostHistoryTypeId="2" PostId="14818" RevisionGUID="3643b8cf-0261-448f-8fa0-a9b0a67abcde" CreationDate="2011-05-16T00:56:49.880" UserId="6150" Text="I had an idea for halloween, which involves baking a sponge cake and piping icing on it to make it look like a brain. For bit more authenticity, I was hoping to get some red jam or something to vein the cake.&#xD;&#xA;&#xD;&#xA;After a bit more thinking about it, to get proper veins, I'd need something like [strawberry bootlaces][1].&#xD;&#xA;&#xD;&#xA; - Has anyone done anything like this? &#xD;&#xA; - Any problems with it?&#xD;&#xA; - Is there a better way to go about it?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thesweetcorner.co.uk/Home.aspx?ProductID=101" />
  <row Id="31217" PostHistoryTypeId="1" PostId="14818" RevisionGUID="3643b8cf-0261-448f-8fa0-a9b0a67abcde" CreationDate="2011-05-16T00:56:49.880" UserId="6150" Text="How to bake a veiny cake?" />
  <row Id="31218" PostHistoryTypeId="3" PostId="14818" RevisionGUID="3643b8cf-0261-448f-8fa0-a9b0a67abcde" CreationDate="2011-05-16T00:56:49.880" UserId="6150" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="31219" PostHistoryTypeId="5" PostId="14810" RevisionGUID="bf40edfe-648b-410d-aa6f-f944227301cc" CreationDate="2011-05-16T01:20:29.280" UserId="6132" Comment="added 848 characters in body" Text="On [this](http://www.chilliworld.com/FactFile/Scoville_Scale.asp) website, and [this one](http://www.scottrobertsweb.com/scoville-scale.php) they have rated several different sauces based on the Scoville scale. Although &quot;Suicide Hot-Sauce&quot; is not on the list, you can get an estimate of its range if you know the ingredients. &#xD;&#xA;&#xD;&#xA;That said, I've tried the suicide sauce and it is no hotter than what's used in chicken hot-wings sold in bars, and is comparable to Tabasco. I would estimate its hotness to be between 40,000-60,000 Scoville heat units.&#xD;&#xA;&#xD;&#xA;**UPDATE**&#xD;&#xA;&#xD;&#xA;As I was reading more about it, I found out that Hot Licks [started out in San Diego](http://www.hotsaucestores.com/Store_Listings.html) and &quot;Suicide&quot; was their first ever sauce! In fact, [two of their three stores are in SD](http://www.2hotlicks.com/stores.php), which is where I am right now. So I went to one of them and inquired about it and they said it was around 100,000 - 120,000 SHU! That's way above my estimate of Tabasco sauce/chicken wings (my tongue has sure become insensitive!). They also confirmed what you said in your post... &quot;XXX&quot; is rated at around 300,000 SHU. &#xD;&#xA;&#xD;&#xA;They said these are only estimates and that **there are no official ratings** of the sauces because they didn't get it verified/rated (which explains why my earlier links didn't have any info on them). Apparently it is very expensive to do so.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31220" PostHistoryTypeId="8" PostId="14770" RevisionGUID="bfe5fe30-08c8-4b6f-8e59-6ddb209641e2" CreationDate="2011-05-16T01:45:19.990" UserId="60" Comment="Rollback to [f6fefa62-6890-4b43-a3e3-9500a8f2902b]" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but if you are using the traditional UK &quot;chipping varieties&quot; of potatoes they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31221" PostHistoryTypeId="2" PostId="14819" RevisionGUID="51ca8efc-687f-4a41-be66-517f15fd1d9e" CreationDate="2011-05-16T02:42:24.760" UserId="5885" Text="You can try cooking a cake with jam/jelly already in it, so that the stuff will ooze in appropriate places. That will work better on a sponge mix that is short on flour, so it becomes a pudding. You could serve that with green colored &quot;custard&quot;.&#xD;&#xA;&#xD;&#xA;Nothing looks more like a brain than a cauliflower cooked without cutting! That could be &quot;decorated&quot; with cranberry sauce and served with &quot;MEAT&quot; - don't tell 'em what the meat is!" />
  <row Id="31222" PostHistoryTypeId="25" PostId="14818" RevisionGUID="ff284135-c4cf-4b38-b7c1-a3172dc5ccf0" CreationDate="2011-05-16T02:49:41.357" Comment="http://twitter.com/#!/StackCooking/status/69957662921592832" />
  <row Id="31223" PostHistoryTypeId="5" PostId="14770" RevisionGUID="40576d50-5900-464b-9953-9da077af14f3" CreationDate="2011-05-16T03:17:23.513" UserDisplayName="daniel" Comment="still wrong, and I'm not going to allow this to stand just because Barrie is a bully" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them/&#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31224" PostHistoryTypeId="2" PostId="14820" RevisionGUID="fe6d4a2c-6abc-4807-b290-fbbda119d9ad" CreationDate="2011-05-16T03:59:48.287" UserId="1776" Text="One option is to substitute cream for yoghurt.&#xD;&#xA;&#xD;&#xA;That's what's done in a lot of Indian cooking.  When yoghurt is used, it's usually added at the end, and not at high heat, just as James points out." />
  <row Id="31225" PostHistoryTypeId="8" PostId="14770" RevisionGUID="93b5fe96-40b7-4eb6-b54c-3e2601cb3434" CreationDate="2011-05-16T04:14:24.123" UserId="41" Comment="Rollback to [d2231963-b9a6-4821-8a28-4c501a0a2d39]" Text="If you prepare a lot of chips and blanch them in boiling water for 5-7 minutes, then drain them well, you can freeze them and then just use them as you need them. That is how they prepare frozen chips at the factory.&#xD;&#xA; &lt;s&gt;but they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp.&lt;/s&gt;&#xD;&#xA;&#xD;&#xA;I've known a lot of chip shops prepare chips by frying at low temperature first, then put them to one side and fry portions as customers ask for them, but with the waxy varieties of potato used for chips in the UK they don't keep more than about two hours when they've been par-fried first - they lose texture and won't fry crisp. &#xD;&#xA;&#xD;&#xA;Not a lot you can do to revive them when they have been fried .&#xD;&#xA;&#xD;&#xA;My mother would peel the potatoes and cut them into thin slices which she cooked in the frying pan - &quot;frying pan chips&quot; as they were called in our family.&#xD;&#xA;&#xD;&#xA;Quite often she would peel the potatoes the day before, then leave them to one side in a bowl, covered with water. They always tasted better when she did that ... " />
  <row Id="31226" PostHistoryTypeId="14" PostId="14770" RevisionGUID="5781035a-dfcc-4fb6-9174-223571e3676b" CreationDate="2011-05-16T04:17:54.200" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="31227" PostHistoryTypeId="2" PostId="14821" RevisionGUID="699ac33d-635d-4474-9cf8-fe750444115d" CreationDate="2011-05-16T04:57:49.220" UserId="3752" Text="It has flavor, but its consistency is too thin.&#xD;&#xA;Will letting sit over medium low heat evaporate enough to increase its density or is this useless?&#xD;&#xA;Would bringing it to a boil help more. I don't want to ruin its flavor and am afraid bringing it to a boil with high heat will do just that." />
  <row Id="31228" PostHistoryTypeId="1" PostId="14821" RevisionGUID="699ac33d-635d-4474-9cf8-fe750444115d" CreationDate="2011-05-16T04:57:49.220" UserId="3752" Text="My tomato sauce is very watery" />
  <row Id="31229" PostHistoryTypeId="3" PostId="14821" RevisionGUID="699ac33d-635d-4474-9cf8-fe750444115d" CreationDate="2011-05-16T04:57:49.220" UserId="3752" Text="&lt;sauce&gt;&lt;tomatoes&gt;&lt;spaghetti&gt;&lt;reduction&gt;" />
  <row Id="31230" PostHistoryTypeId="2" PostId="14822" RevisionGUID="ee61a97a-b404-425b-96e8-f8a52c14f431" CreationDate="2011-05-16T05:07:01.163" UserId="1393" Text="Yes, cooking it more to evaporate off some of the liquid will definitely help. This is called reducing a sauce. A moderate simmer would be the appropriate temperature. You want to see occasional bubbles but definitely not a rolling boil. Stir it occasionally, making sure to get the bottom of the pot to avoid any scorching. It is possible to have it be quite liquid on top and rather dense in pockets on the bottom, which can then get well above 212 F and reaching the point of burning." />
  <row Id="31231" PostHistoryTypeId="2" PostId="14823" RevisionGUID="321da40e-05c8-4cf5-a0d2-09622f667ef0" CreationDate="2011-05-16T05:10:42.570" UserId="201" Text="There are a few things you can do to thicken your sauce:&#xD;&#xA;&#xD;&#xA;* **Simmer** - you can simmer the sauce at a low heat for quite a long time without affecting the flavour (generally improves it).  Many Bolognese sauces are simmered for 30+ minutes.&#xD;&#xA;* **Thicken** - add 1-2 tbsp of corn starch (or flour tempered).  Many commercial sauces do this.&#xD;&#xA;* **Add paste** - add a small tin of tomato paste (in addition to either of the above).  Adds both fla" />
  <row Id="31232" PostHistoryTypeId="5" PostId="14823" RevisionGUID="d128b50b-69b4-4054-bdfa-35dd2fa6a904" CreationDate="2011-05-16T05:34:00.943" UserId="201" Comment="added 25 characters in body" Text="There are a few things you can do to thicken your sauce:&#xD;&#xA;&#xD;&#xA;* **Simmer** - you can simmer the sauce at a low heat for quite a long time without affecting the flavour (generally improves it).  Many Bolognese sauces are simmered for 30+ minutes.&#xD;&#xA;* **Thicken** - add 1-2 tbsp of corn starch (or flour tempered).  Many commercial sauces do this.&#xD;&#xA;* **Add paste** - add a small tin of tomato paste (in addition to either of the above).  Adds both flavour and thickening mojo." />
  <row Id="31233" PostHistoryTypeId="2" PostId="14824" RevisionGUID="005adb6d-303e-470d-b5f3-29387fb581c1" CreationDate="2011-05-16T06:15:50.783" UserId="6151" Text="Ok, here is the solution...&#xD;&#xA;&#xD;&#xA;Use real butter and render it before you put in the popcorn kernels.&#xD;&#xA;&#xD;&#xA;Rendering: Allow butter to boil and watch how a white foam builds up on the top.  Scrape that off with a spoon... put it back on the fire, but be careful not to burn the butter so you might want to keep the fire medium and remove the pan once in a while and then put it back... now remove the rest of the foam, try to get rid of almost all of it.&#xD;&#xA;&#xD;&#xA;Now you have removed the liquids from your butter.  It is now rendered.  Place the kernels in the pan, cover it, i like to be patient and use low heat, it will get to the desired temperature, even in low heat.  Then when the popcorn starts popping you need to let the steam out so open the side that is away from your face while keeping the side closest to you closed to protect you from the popping corn.&#xD;&#xA;&#xD;&#xA;A little complicated?  May sound like it but it isn't really... I guarantee you will have your perfect popcorn :) in about 5 minutes, it's what it takes me.&#xD;&#xA;&#xD;&#xA;Good luck." />
  <row Id="31234" PostHistoryTypeId="2" PostId="14825" RevisionGUID="aeeb3621-198f-491f-92c5-d08b3c13df5e" CreationDate="2011-05-16T07:00:07.470" UserId="6066" Text="&#xD;&#xA;Here are some of the notes I took at college about cooking pasta. I use these techniques in the workplace quiet often. It applies to dehydrated and fresh pasta.&#xD;&#xA;&#xD;&#xA; - Use 10Ltr of water to every 1kg pasta&#xD;&#xA; - Water should be boiling furiously before pasta is added&#xD;&#xA; - Water should be salted but not oiled&#xD;&#xA; - Place pasta in water all at once spread evenly&#xD;&#xA; - Water will drop in temperature to below boiling so keep agitating the pasta until it boils again&#xD;&#xA; - When pasta is cooked strain and quickly wash with water to remove starches&#xD;&#xA; - Spread out pasta on a large flat tray and lightly coat with vegetable oil&#xD;&#xA; - Place tray in cool room to dry.&#xD;&#xA;&#xD;&#xA;At home you can skip the last two steps if you are serving immediately. The really important point here is that sticking pasta is caused by:&#xD;&#xA;&#xD;&#xA; - Not enough water or&#xD;&#xA; - Water not hot enough&#xD;&#xA;&#xD;&#xA;And that you add the oil &lt;b&gt;after&lt;/b&gt; the pasta has been cooked to stop it sticking. Adding oil to the cooking water has no desirable effect." />
  <row Id="31235" PostHistoryTypeId="5" PostId="14812" RevisionGUID="4b37772b-c862-42d1-8225-b41bab0f11eb" CreationDate="2011-05-16T08:10:16.953" UserId="3203" Comment="edited body" Text="Mushroom lose a lot of moisture when frozen. For a stir fry I would treat then as dried mushrooms and soak them first in water, or better yet soak in your prepared cooking sauces and/or stocks&#xD;&#xA;&#xD;&#xA;It's best not to use hot water or you end 'cooking' them to long, and they may not taste nice when finished (flavourless or sour)&#xD;&#xA;&#xD;&#xA;The solution used to defrost/rehydrate them should be used in the cooking process as it will be nice and mushroomy&#xD;&#xA;" />
  <row Id="31236" PostHistoryTypeId="2" PostId="14826" RevisionGUID="a7685fdb-6f1b-4baa-b0b1-12b3d2cf4a9c" CreationDate="2011-05-16T08:16:54.140" UserId="4194" Text="I wouldn't bake them in, for a start, as I wouldn't be confident of what the bootlaces would do in the oven. Thinking about it, a possible way of going about it is to 'thread' the bootlaces through the cake before you ice it. &#xD;&#xA;&#xD;&#xA;Cut the cake in half (vertically), get a big needle like a darning needle or something similar, and (carefully) thread a few laces through, cutting them off flush with the surface, then stick the cake back together with icing or jam and pipe on the outer icing. The tricky thing will be getting them to follow curvy paths.&#xD;&#xA;&#xD;&#xA;The other thing you could do is use said needle (or perhaps a chopstick) to poke little tunnels through the cake, then pipe red jam into them. This would perhaps give a nicer result - it might be a bit odd to be eating a slice of cake and then to suddenly be chewing a rubbery bootlace." />
  <row Id="31237" PostHistoryTypeId="2" PostId="14827" RevisionGUID="2a5ed22c-5a98-4fa8-9acd-38d3a1c79c20" CreationDate="2011-05-16T08:17:58.120" UserId="5922" Text="I've been told that there is some differences between a &quot;pie&quot; and a &quot;tart&quot;. What's the difference, and when do I call it a pie, and when do I call it a tart?&#xD;&#xA;&#xD;&#xA;Sorry for my English!" />
  <row Id="31238" PostHistoryTypeId="1" PostId="14827" RevisionGUID="2a5ed22c-5a98-4fa8-9acd-38d3a1c79c20" CreationDate="2011-05-16T08:17:58.120" UserId="5922" Text="&quot;Pie&quot; vs &quot;Tart&quot;?" />
  <row Id="31239" PostHistoryTypeId="3" PostId="14827" RevisionGUID="2a5ed22c-5a98-4fa8-9acd-38d3a1c79c20" CreationDate="2011-05-16T08:17:58.120" UserId="5922" Text="&lt;pie&gt;" />
  <row Id="31240" PostHistoryTypeId="2" PostId="14828" RevisionGUID="7430af80-6578-4c1e-86ed-5950e04bd991" CreationDate="2011-05-16T08:23:26.320" UserId="5922" Text="I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx&#xD;&#xA;&#xD;&#xA;In the **Liquid** section, it's said: &quot;A little bit of acid--vinegar or lemon juice--helps tenderize the dough and prevents it from **oxidizing**.&quot;&#xD;&#xA;&#xD;&#xA;What's &quot;Oxidizing&quot;? First time I read/hear this term in cooking?&#xD;&#xA;&#xD;&#xA;Please help me learn, I'm still a beginner!&#xD;&#xA;Thanks in advance" />
  <row Id="31241" PostHistoryTypeId="1" PostId="14828" RevisionGUID="7430af80-6578-4c1e-86ed-5950e04bd991" CreationDate="2011-05-16T08:23:26.320" UserId="5922" Text="Prevent the dough from &quot;oxidizing&quot;?" />
  <row Id="31242" PostHistoryTypeId="3" PostId="14828" RevisionGUID="7430af80-6578-4c1e-86ed-5950e04bd991" CreationDate="2011-05-16T08:23:26.320" UserId="5922" Text="&lt;pie&gt;" />
  <row Id="31243" PostHistoryTypeId="2" PostId="14829" RevisionGUID="f6cbe4aa-2cf3-4b8a-9e2c-849132879432" CreationDate="2011-05-16T08:27:55.207" UserId="6152" Text="I flavor my rice depending on what it is going with. &#xD;&#xA;&#xD;&#xA; - For curries I like cardamon pods. &#xD;&#xA; - For fried rice a good hit of oil and chicken booster.&#xD;&#xA; - For side to an Asian dish I add a mixture of coconut milk infused with lemongrass and coriander root.&#xD;&#xA; - For really special dishes nothing beats saffron.&#xD;&#xA; - For a plain steamed rice I add salt and a tiny hit of vinegar or mrin.&#xD;&#xA; - Alternatively, lemon zest and tumeric.&#xD;&#xA;&#xD;&#xA;You can have a lot of fun flavoring rice because it infuses very easily. " />
  <row Id="31244" PostHistoryTypeId="2" PostId="14830" RevisionGUID="bf2f1509-7865-498d-93cb-3e9ed373316c" CreationDate="2011-05-16T08:32:17.420" UserId="5922" Text="I'm looking forward for a simple recipe to make an apple pie like KFC/McDonalds, something crispy and delicious, like this [McDonalds][1], and this [KFC][2], and NOT like [this][3]&#xD;&#xA;&#xD;&#xA;I'm still a noob trying to learn, Please guide me. Thank you&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://arapleting.com/porkygourmand/wp-content/uploads/2009/10/greenpie-2.jpg&#xD;&#xA;  [2]: http://1.bp.blogspot.com/_W-pG7tUmJk0/Sn6GLr-CQ2I/AAAAAAAAAtU/C-aENo-VDfU/s400/kfc_apple_pie_02.jpg&#xD;&#xA;  [3]: http://1.bp.blogspot.com/_Kss5WoKSy4o/RnnBFRbA8HI/AAAAAAAAAlQ/95zVmlG3Xgg/s1600/Grandma%27s%25252BOld%25252BFashioned%25252BApple%25252BPie_small.jpg" />
  <row Id="31245" PostHistoryTypeId="1" PostId="14830" RevisionGUID="bf2f1509-7865-498d-93cb-3e9ed373316c" CreationDate="2011-05-16T08:32:17.420" UserId="5922" Text="How to make an apple pie like KFC/McDonalds?" />
  <row Id="31246" PostHistoryTypeId="3" PostId="14830" RevisionGUID="bf2f1509-7865-498d-93cb-3e9ed373316c" CreationDate="2011-05-16T08:32:17.420" UserId="5922" Text="&lt;pie&gt;" />
  <row Id="31247" PostHistoryTypeId="2" PostId="14831" RevisionGUID="277b4b1b-9cbf-4ce2-baf6-6723f59ff650" CreationDate="2011-05-16T08:49:31.663" UserId="6152" Text="There is an air bubble at the base of the [egg][1]. As you cook the egg the air bubble expands and cracks the shell. To prevent the shell from cracking, gently pierce the air bubble with a sharp, pointy knife. It allows the expanding air to escape. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/0urfB.gif" />
  <row Id="31248" PostHistoryTypeId="25" PostId="14821" RevisionGUID="af7345bf-bee2-4a42-8e2c-1ff0754b74c7" CreationDate="2011-05-16T08:49:41.887" Comment="http://twitter.com/#!/StackCooking/status/70048262182277120" />
  <row Id="31249" PostHistoryTypeId="2" PostId="14832" RevisionGUID="6d618e61-ffbe-421e-a043-4cd0e8d0f0c3" CreationDate="2011-05-16T09:00:17.323" UserId="4194" Text="Generally speaking, a pie refers to a pastry covered with a lid, like a typical apple pie. A tart is open topped, like a quiche, or a French _tartes aux pommes_.&#xD;&#xA;&#xD;&#xA;However, there are exceptions to this: many pies will be open topped too. Usually this is a matter of depth: the deeper it is, the more likely it is to be called a pie rather than a tart.&#xD;&#xA;&#xD;&#xA;Regional variations also apply." />
  <row Id="31250" PostHistoryTypeId="5" PostId="14827" RevisionGUID="f5eb5690-9f0a-4aee-b81e-2d82b978c324" CreationDate="2011-05-16T09:24:20.883" UserId="3203" Comment="added 1 characters in body" Text="I've been told that there are some differences between a &quot;pie&quot; and a &quot;tart&quot;. What's the difference, and when do I call it a pie, and when do I call it a tart?&#xD;&#xA;&#xD;&#xA;Sorry for my English!" />
  <row Id="31251" PostHistoryTypeId="25" PostId="14827" RevisionGUID="52637e94-0c2f-4111-96f9-d1427ee3cded" CreationDate="2011-05-16T11:49:41.847" Comment="http://twitter.com/#!/StackCooking/status/70093560405434370" />
  <row Id="31252" PostHistoryTypeId="2" PostId="14833" RevisionGUID="10c66a2a-4c63-45ae-a2ca-ded80781b34a" CreationDate="2011-05-16T12:52:40.493" UserId="2001" Text="I'm not a chemist so I'll let wikipedia do it for me:&#xD;&#xA;http://en.wikipedia.org/wiki/Oxidation&#xD;&#xA;&#xD;&#xA;As far as it's culinary effects in crusts- I have seen unreliable reference to the flour oxidizing and developing a off color.&#xD;&#xA;&#xD;&#xA;I have never seen this personally and I am skeptical of it. Pie crusts can be made just fine without vinegar. Vinegar does significantly tenderize the crust as well as add an interesting flavor." />
  <row Id="31253" PostHistoryTypeId="6" PostId="14828" RevisionGUID="006dc822-2485-4eb7-bcc7-c72f1ecbccb4" CreationDate="2011-05-16T13:44:01.133" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;dough&gt;&lt;pie&gt;&lt;acidity&gt;" />
  <row Id="31254" PostHistoryTypeId="6" PostId="14827" RevisionGUID="43a9f12e-4f90-47ab-9307-e2ed2b96ddd4" CreationDate="2011-05-16T13:47:02.223" UserId="41" Comment="edited tags" Text="&lt;pie&gt;&lt;language&gt;" />
  <row Id="31255" PostHistoryTypeId="2" PostId="14834" RevisionGUID="01a6c557-2df7-4000-b52f-9f6eded9901f" CreationDate="2011-05-16T13:56:02.877" UserId="4194" Text="McDonald's' _et al_ pies are essentially fried pies, a feature of Southern US cooking, adapted for cooking in fast food facilities. A Google search for 'fried apple pie recipes' turns up plenty of results. Try this:&#xD;&#xA;&#xD;&#xA;http://southernfood.about.com/od/apples/r/bl90416c.htm" />
  <row Id="31256" PostHistoryTypeId="2" PostId="14835" RevisionGUID="7f069e4f-5910-478a-80f5-362533026775" CreationDate="2011-05-16T14:09:36.700" UserId="5431" Text="Do the &quot;veins&quot; have to be liquid?  Why not use red food coloring on a small reserved portion of your batter, then swirl some of the retained batter as you would with a marbled pound cake?" />
  <row Id="31257" PostHistoryTypeId="2" PostId="14836" RevisionGUID="4cf23147-6385-4997-ae6b-577b86d85283" CreationDate="2011-05-16T14:16:30.640" UserId="5455" Text="Beware of hard boiling tomato sauce. Once it starts to thicken it'll burn to the bottom of the pot if not stirred every few minutes. That'll impart a 'Carbon-ara' taste that most people don't like.&#xD;&#xA;Dried mushrooms, Shiitake or other, such as you can get cheaply in asian food stores, make an excellent thickening agent for tomato sauces. They hydrate in 10 minutes or so when boiled, and suck up a lot of water in the process. If you don't want chunks of mushroom in your sauce, the dried material can be powdered in a coffee grinder before adding to the tomatoes." />
  <row Id="31258" PostHistoryTypeId="6" PostId="14830" RevisionGUID="e1adae87-69ef-400a-acd8-a5b602ddd3b5" CreationDate="2011-05-16T14:48:24.620" UserId="41" Comment="edited tags; added 30 characters in body" Text="&lt;pie&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="31259" PostHistoryTypeId="25" PostId="14811" RevisionGUID="13aa14cc-2f6e-40ca-8d2b-7e17d2c9813c" CreationDate="2011-05-16T14:49:42.383" Comment="http://twitter.com/#!/StackCooking/status/70138859802992641" />
  <row Id="31260" PostHistoryTypeId="2" PostId="14837" RevisionGUID="91f455e4-c359-4700-ba03-855059bf8aa5" CreationDate="2011-05-16T14:52:48.583" UserId="2832" Text="You can easily calculate a maximum calories difference, and not so easily approximate an actual difference.&#xD;&#xA;&#xD;&#xA;If you measure the weight of your meat pre- and post-cooking, you can regard the difference as the maximum amount of fat that has been lost from the meat.  Multiply that difference by the number of calories per same unit, and you will have a good idea of the maximum difference in calories.&#xD;&#xA;&#xD;&#xA;If you want a more exact number, catch all the drippings and try to determine the percentage comprised by fat. You could boil your drippings for some period, and what is left should be (mostly) fat.  That seems like an awful lot of work, but you may be able to do it once and decide that for your purposes whatever you came up with on that one calculation is good enough to apply universally." />
  <row Id="31261" PostHistoryTypeId="5" PostId="14830" RevisionGUID="e1adae87-69ef-400a-acd8-a5b602ddd3b5" CreationDate="2011-05-16T14:48:24.620" UserId="41" Comment="edited tags; added 30 characters in body" Text="I'm looking forward for a simple recipe to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:&#xD;&#xA;&#xD;&#xA;![McDonald's][1]&#xD;&#xA;&#xD;&#xA;(McDonald's Apple Pie)&#xD;&#xA;&#xD;&#xA;![KFC][2]&#xD;&#xA;&#xD;&#xA;(KFC Apple Pie)&#xD;&#xA;&#xD;&#xA;I **do not** want the consistency of a typical homemade or store-bought apple pie, such as the one below:&#xD;&#xA;&#xD;&#xA;![Apple Pie][3]&#xD;&#xA;&#xD;&#xA;**What is the difference between the first two pies and the last?**  What do I need to know in order to make the crisp, gooey pies in the first two photos?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/zSjZ2.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/FGY8c.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/lljuD.jpg" />
  <row Id="31262" PostHistoryTypeId="5" PostId="14830" RevisionGUID="96c62749-34b5-4cfc-a7ec-f94114089915" CreationDate="2011-05-16T14:54:16.817" UserId="41" Comment="deleted 15 characters in body; deleted 4 characters in body; added 20 characters in body" Text="I'm trying to figure out to make an apple pie like KFC/McDonalds, something crispy and delicious, such as one of these:&#xD;&#xA;&#xD;&#xA;![McDonald's][1]&#xD;&#xA;&#xD;&#xA;(above - McDonald's Apple Pie)&#xD;&#xA;&#xD;&#xA;![KFC][2]&#xD;&#xA;&#xD;&#xA;(above - KFC Apple Pie)&#xD;&#xA;&#xD;&#xA;I **do not** want the consistency of a typical homemade or store-bought apple pie, such as the one below:&#xD;&#xA;&#xD;&#xA;![Apple Pie][3]&#xD;&#xA;&#xD;&#xA;**What is the difference between the first two pies and the last?**  What do I need to know in order to make the crisp, gooey pies in the first two photos?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/zSjZ2.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/FGY8c.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/lljuD.jpg" />
  <row Id="31263" PostHistoryTypeId="2" PostId="14838" RevisionGUID="a377a9ce-27c1-4688-b14b-8cb3370d2ee5" CreationDate="2011-05-16T16:01:20.363" UserId="6158" Text="I've seen a lot of recipes specifying &quot;yoghurt&quot; when making an indian-style curry, but very rarely do they specify what type. &#xD;&#xA;&#xD;&#xA;The problem is compounded for me in that I live in a country where I don't speak the native language, and their concept of what may or may not be yoghurt is possibly different from mine.&#xD;&#xA;&#xD;&#xA;Is turkish yoghurt okay? Or should I look for something else? Or does it not even matter?&#xD;&#xA;&#xD;&#xA;For reference, I'm intending to make a chicken korma or something along those lines." />
  <row Id="31264" PostHistoryTypeId="1" PostId="14838" RevisionGUID="a377a9ce-27c1-4688-b14b-8cb3370d2ee5" CreationDate="2011-05-16T16:01:20.363" UserId="6158" Text="What type of yoghurt should I use for making curry?" />
  <row Id="31265" PostHistoryTypeId="3" PostId="14838" RevisionGUID="a377a9ce-27c1-4688-b14b-8cb3370d2ee5" CreationDate="2011-05-16T16:01:20.363" UserId="6158" Text="&lt;yogurt&gt;&lt;curry&gt;" />
  <row Id="31266" PostHistoryTypeId="6" PostId="14838" RevisionGUID="98fcc7cb-8088-4ae2-bdc1-aeed5fe45a7b" CreationDate="2011-05-16T16:37:14.963" UserId="41" Comment="edited tags" Text="&lt;indian-cuisine&gt;&lt;yogurt&gt;&lt;curry&gt;" />
  <row Id="31267" PostHistoryTypeId="2" PostId="14839" RevisionGUID="e9d9df16-e78f-42bd-8452-e616f73793bb" CreationDate="2011-05-16T17:57:44.193" UserId="4817" Text="Indian yogurt -- a brand called Desi Dahi (available in the US) is good -- will work well for what you are trying to do. Turkish or Greek yogurt may be ok as long as they are not non-fat or low fat versions. Whisk the yogurt well before adding. Also, be careful of overheating the dish after adding yogurt, because yogurt will curdle." />
  <row Id="31269" PostHistoryTypeId="12" PostId="14808" RevisionGUID="eb626c11-865c-40d1-aad8-1ba432b5b22e" CreationDate="2011-05-16T18:46:08.337" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31270" PostHistoryTypeId="12" PostId="14764" RevisionGUID="9417b57b-5e5f-41d0-9501-3d4f6ef36134" CreationDate="2011-05-16T18:46:16.823" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31271" PostHistoryTypeId="12" PostId="14763" RevisionGUID="d521e611-786c-439f-86c2-1bf05f195db8" CreationDate="2011-05-16T18:46:24.013" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31272" PostHistoryTypeId="12" PostId="14742" RevisionGUID="5e3a3d81-028f-4c39-a8c1-68e72d1cdbf8" CreationDate="2011-05-16T18:46:30.537" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31273" PostHistoryTypeId="12" PostId="14722" RevisionGUID="cc0af50a-cca1-4206-89f6-8ce670b1ee5d" CreationDate="2011-05-16T18:46:37.277" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31274" PostHistoryTypeId="12" PostId="14707" RevisionGUID="2e536c5b-9baf-413e-8205-846f6cc8417f" CreationDate="2011-05-16T18:46:45.403" UserDisplayName="daniel" Text="[{&quot;Id&quot;:456,&quot;DisplayName&quot;:&quot;daniel&quot;}]" />
  <row Id="31275" PostHistoryTypeId="5" PostId="14759" RevisionGUID="59b6891c-90aa-4f37-bb6d-d4027b3ffc03" CreationDate="2011-05-16T18:50:59.173" UserId="41" Comment="added 711 characters in body" Text="Turkish coffee is simply a very, very fine grind - basically ground into a powder - prepared by boiling it and subsequently waiting for sedimentation, more or less as you describe in the question.&#xD;&#xA;&#xD;&#xA;There is no particular *kind* of coffee you need for it - any will do.&#xD;&#xA;&#xD;&#xA;Just buy whole coffee beans in any coffee shop or bulk food store and ask for a very fine (Turkish) grind.  Most burr grinders can handle this; as Michael says, you can also buy your own burr grinder or use a specialized Turkish grinder.  Either one will tend to run you around $100.&#xD;&#xA;&#xD;&#xA;(Note that you probably *won't* be able to get the right grind with the majority of blade grinders.  They're just too imprecise.)&#xD;&#xA;&#xD;&#xA;Commenter [Martha][1] also points out that many coffees marketed as Turkish coffee will also contain a certain amount of cardamom or cloves, which is [confirmed][2] [by][3] [several][4] [internet][5] [sources][6]. Some also contain cloves. If you try it with pure coffee and it doesn't taste right, try adding a small amount.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/1887/martha-f&#xD;&#xA;  [2]: http://mideastfood.about.com/od/drinkscoffeetea/r/Turkishcoffee.htm&#xD;&#xA;  [3]: http://www.natashascafe.com/html/turkish.html&#xD;&#xA;  [4]: http://coffeegeek.com/guides/turkishcoffee&#xD;&#xA;  [5]: http://chowhound.chow.com/topics/423586&#xD;&#xA;  [6]: http://www.amazon.com/Najjar-Classic-Cardamom-Turkish-style-Lebanon/dp/B002ABW7GW" />
  <row Id="31276" PostHistoryTypeId="13" PostId="14707" RevisionGUID="1db026b2-fc2b-43af-858c-562664d9d591" CreationDate="2011-05-16T18:55:31.120" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31277" PostHistoryTypeId="13" PostId="14722" RevisionGUID="83918e92-1565-4023-a6b5-f77122724d5e" CreationDate="2011-05-16T18:55:38.437" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31278" PostHistoryTypeId="13" PostId="14742" RevisionGUID="889de5ec-da9d-4194-85d3-70322f796e7e" CreationDate="2011-05-16T18:55:45.783" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31279" PostHistoryTypeId="13" PostId="14808" RevisionGUID="5976c3ed-b2cb-426f-93be-400780a4dc1f" CreationDate="2011-05-16T18:56:25.753" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31280" PostHistoryTypeId="13" PostId="14764" RevisionGUID="c4c63815-3fc5-434c-8dfc-d34c09469032" CreationDate="2011-05-16T18:56:34.863" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31281" PostHistoryTypeId="13" PostId="14763" RevisionGUID="9dfc26aa-b2d6-43e1-ad6b-f716d74a82d0" CreationDate="2011-05-16T18:56:51.337" UserId="60" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31282" PostHistoryTypeId="2" PostId="14840" RevisionGUID="a46ac2e1-a0b7-4209-95f2-d297f81f3232" CreationDate="2011-05-16T19:09:35.277" UserId="6160" Text="You can always make your own. I like the recipe from [Show Me The Curry](http://showmethecurry.com/odds-ends/homemade-yogurt-dahi.html). The key here is to use Whole Milk as opposed to Skim or 2%." />
  <row Id="31283" PostHistoryTypeId="2" PostId="14841" RevisionGUID="0c447784-529e-46ec-a4b9-95a8caecfe2c" CreationDate="2011-05-16T19:11:08.803" UserId="5602" Text="It's the shape. A tart is baked in a shallow dish with straight sides; a pie dish is deeper, and has sloping sides. At least, that's the way it is in the US." />
  <row Id="31284" PostHistoryTypeId="2" PostId="14842" RevisionGUID="58443ef5-3c4c-42de-9759-f18f84d2a869" CreationDate="2011-05-16T19:30:50.600" UserId="4012" Text="I think in general terms you should look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two:&#xD;&#xA;&#xD;&#xA;**Production process**: Set yoghurt is yoghurt that's made the traditional way, it's fermented in the pot that it's sold in. Stirred yoghurt on the other hand is fermented before being packaged; it's a more industrialized production process which is cheaper, but results in a more sour, thinner yoghurt. Stirred yoghurt has a smooth, pourable consistency; whereas set yoghurt is firmer. This also implies: avoid yoghurt that comes in “milk carton”-like containers, that most definitely means it's stirred yoghurt. A plastic pot doesn't mean it's set yoghurt though, but it's a better bet. (It might say so explicitly on the packaging, but if you don't understand the language …)&#xD;&#xA;&#xD;&#xA;**Thickness:** Strained yoghurt (like “Greek-style yoghurt” in Europe and the USA) is yoghurt from which the whey has been removed. It's pretty thick and sometimes also referred to as “yoghurt cheese.” In India it's used for example in the dessert Shrikhand, but if a recipe doesn't specify that you should strain the yoghurt, you should assume it's unstrained. Wikipedia [says][1]: “In south Asia, regular unstrained yoghurt (*dahi*), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (*chakka*) is made by draining dahi in a cloth.” Should you really only find strained yoghurt, you can probably just thin it back with water or milk.&#xD;&#xA;&#xD;&#xA;I should maybe add I don't have first-hand experience with what Indian yoghurt tastes like, but I've observed that the ethnic shops in my area and one Indian take-away where I could peer into the kitchen all sell/use the exact same brand of yoghurt, which is an unstrained, set yoghurt with a mild (not too sour) taste.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Strained_yoghurt#India_and_Pakistan" />
  <row Id="31285" PostHistoryTypeId="5" PostId="14842" RevisionGUID="180192a2-89aa-48bc-afc2-e3a0b46faf8c" CreationDate="2011-05-16T19:36:59.383" UserId="4012" Comment="added 54 characters in body; added 13 characters in body" Text="I think in general terms you should look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two:&#xD;&#xA;&#xD;&#xA;**Production process**: Set yoghurt is yoghurt that's made the traditional way, it's fermented in the pot that it's sold in. Stirred yoghurt on the other hand is fermented before being packaged; it's a more industrialized production process which is cheaper, but results in a more sour, thinner yoghurt. Stirred yoghurt has a smooth, pourable consistency; whereas set yoghurt is firmer. This also implies: avoid yoghurt that comes in “milk carton”-like containers, that most definitely means it's stirred yoghurt. A plastic pot doesn't mean it's set yoghurt though, but it's a better bet. (It might say explicitly on the packaging what type it is, but if you don't understand the language …)&#xD;&#xA;&#xD;&#xA;**Thickness:** Strained yoghurt (like “Greek-style yoghurt” in Europe and the USA) is yoghurt from which the whey has been removed. It's pretty thick and sometimes also referred to as “yoghurt cheese.” In India it's used for example in the dessert [Shrikhand][1], but if a recipe doesn't specify that you should strain the yoghurt, you should assume it's unstrained. Wikipedia [says][2]: “In south Asia, regular unstrained yoghurt (*dahi*), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (*chakka*) is made by draining dahi in a cloth.” Should you really only find strained yoghurt, you can probably just thin it back with water or milk.&#xD;&#xA;&#xD;&#xA;I should maybe add I don't have first-hand experience with what Indian yoghurt tastes like, but I've observed that the ethnic shops in my area and one Indian take-away where I could peer into the kitchen all sell/use the exact same brand of yoghurt, which is an unstrained, set yoghurt with a mild (not too sour) taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shrikhand&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Strained_yoghurt#India_and_Pakistan" />
  <row Id="31286" PostHistoryTypeId="2" PostId="14843" RevisionGUID="fc2ee737-bc3f-4d9b-91dc-1dbff9370673" CreationDate="2011-05-16T19:48:31.103" UserId="131" Text="I tried a raspberry jelly with paprika, and that was pretty good. Wouldn't eat it by itself, but it would be good as an inbetween dish to clear the palate, or maybe there is some other use. I'm still thinking of ideas for it.&#xD;&#xA;&#xD;&#xA;It seems like a jelly equivalent of chili chocolate." />
  <row Id="31287" PostHistoryTypeId="2" PostId="14844" RevisionGUID="42066643-2a68-4add-92dd-981a88c86b1d" CreationDate="2011-05-16T19:54:59.050" UserId="6162" Text="I face a problem here, cooking thai quite often and using the same sort of chillies every time, bird's eye chillies. The problem is that some of them are hotter than other and sometimes the meal is not hot enough even when adding more chillies than the recipe says.&#xD;&#xA;I want to try capsaicin extracts but before I go and get any (not shops with this sort of stuff in the area) I would like to know 2 things:&#xD;&#xA;&#xD;&#xA; - how is this sort of extract made, how is the capsaicin sourced from the chillies&#xD;&#xA; - what's in the bottle, any additives, unhealthy things?&#xD;&#xA;&#xD;&#xA;Thanks you in advance." />
  <row Id="31288" PostHistoryTypeId="1" PostId="14844" RevisionGUID="42066643-2a68-4add-92dd-981a88c86b1d" CreationDate="2011-05-16T19:54:59.050" UserId="6162" Text="Capsaicin - how sourced and what's in it" />
  <row Id="31289" PostHistoryTypeId="3" PostId="14844" RevisionGUID="42066643-2a68-4add-92dd-981a88c86b1d" CreationDate="2011-05-16T19:54:59.050" UserId="6162" Text="&lt;chilli&gt;" />
  <row Id="31290" PostHistoryTypeId="5" PostId="14842" RevisionGUID="643dee03-99a3-4d43-a0ea-2f93fe77d907" CreationDate="2011-05-16T19:56:44.633" UserId="4012" Comment="added 527 characters in body" Text="I think for Indian recipes you should in general look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two:&#xD;&#xA;&#xD;&#xA;**Production process**: Set yoghurt is yoghurt that's made the traditional way, it's fermented in the pot that it's sold in. Stirred yoghurt on the other hand is fermented before being packaged; it's a more industrialized production process which is cheaper, but results in a more sour, thinner yoghurt. Stirred yoghurt has a smooth, pourable consistency; whereas set yoghurt is firmer. I got a bit confused when I was using stirred yoghurt the first time I tried making [raita][1] and the recipe told me to whisk the yoghurt till it was smooth. The pretty sour taste of the yoghurt also didn't go well with the spices, and the juice from the cucumbers made the already-thin yoghurt too watery. You could try fixing both problems by straining the yoghurt a bit and adding sugar, but it's better and easier to just buy set yoghurt. The yoghurt's packaging might say explicitly what type of yoghurt it is, but if it doesn't or you don't understand the language: avoid yoghurt that comes in “milk carton”-like containers, that most definitely means it's stirred yoghurt. A plastic pot doesn't mean it's set yoghurt though, but it's a better bet.&#xD;&#xA;&#xD;&#xA;**Thickness:** Strained yoghurt (like “Greek-style yoghurt” in Europe and the USA) is yoghurt from which the whey has been removed. It's pretty thick and sometimes also referred to as “yoghurt cheese.” In India it's used for example in the dessert [Shrikhand][2], but if a recipe doesn't specify that you should strain the yoghurt, you should assume it's unstrained or briefly strained. Wikipedia [says][3]: “In south Asia, regular unstrained yoghurt (*dahi*), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (*chakka*) is made by draining dahi in a cloth.” Should you really only find strained yoghurt, you can probably just thin it back with water or milk.&#xD;&#xA;&#xD;&#xA;I should maybe add I don't have first-hand experience with what Indian yoghurt tastes like, but I've observed that the ethnic shops in my area and one Indian take-away where I could peer into the kitchen all sell/use the exact same brand of yoghurt, which is an unstrained, set yoghurt with a mild (not too sour) taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Raita&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Shrikhand&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Strained_yoghurt#India_and_Pakistan" />
  <row Id="31291" PostHistoryTypeId="5" PostId="14842" RevisionGUID="bc29a72f-01d5-4a46-b7ab-fed3112d0122" CreationDate="2011-05-16T20:02:50.197" UserId="4012" Comment="added 4 characters in body" Text="I think for Indian recipes you should in general look for an unstrained, set yoghurt. There are other factors that determine the final taste and texture of the yoghurt (the bacteria, the type of milk, length of fermentation, …) but you may not have much choice w.r.t. other factors than these two:&#xD;&#xA;&#xD;&#xA;**Production process**: Set yoghurt is yoghurt that's made the traditional way, it's fermented in the pot that it's sold in. Stirred yoghurt on the other hand is fermented before being packaged; it's a more industrialized production process which is cheaper, but results in a more sour, thinner yoghurt. Stirred yoghurt has a smooth, pourable consistency; whereas set yoghurt is firmer. I got a bit confused when I was using stirred yoghurt the first time I tried making [raita][1] and the recipe told me to whisk the yoghurt till it was smooth. The pretty sour taste of the yoghurt also didn't go well with the spices, and the juice from the cucumbers made the already-thin yoghurt too watery. You could try fixing both problems by straining the yoghurt a bit and adding sugar, but it's better and easier to just buy set yoghurt. The yoghurt's packaging might say explicitly what type of yoghurt it is, but if it doesn't or you don't understand the language: avoid yoghurt that comes in “milk carton”-like containers, that most definitely means it's stirred yoghurt. A plastic pot doesn't mean it's set yoghurt though, but it's a better bet.&#xD;&#xA;&#xD;&#xA;**Thickness:** Strained yoghurt (like “Greek-style yoghurt” in Europe and the USA) is yoghurt from which the whey has been removed. It's pretty thick and sometimes also referred to as “yoghurt cheese.” In India it's used for example in the dessert [Shrikhand][2], but if a recipe doesn't specify that you should strain the yoghurt, you should assume it's unstrained or briefly strained. Wikipedia [says][3]: “In south Asia, regular unstrained yoghurt (*dahi*), made from cow or water buffalo milk, is often sold in disposable clay pots. Kept for a couple of hours in its clay pot, some of the water evaporates through the clay's pores. But true strained yoghurt (*chakka*) is made by draining dahi in a cloth.” Should you really only find strained yoghurt, you can probably just thin it back with water or milk.&#xD;&#xA;&#xD;&#xA;I should maybe add I don't have first-hand experience with what yoghurt from India tastes like, but I've observed that the ethnic shops in my area and one Indian take-away where I could peer into the kitchen all sell/use the exact same brand of yoghurt, which is an unstrained, set yoghurt with a mild (not too sour) taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Raita&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Shrikhand&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Strained_yoghurt#India_and_Pakistan" />
  <row Id="31292" PostHistoryTypeId="2" PostId="14845" RevisionGUID="04028c01-8914-4291-b5be-3172f2610a6b" CreationDate="2011-05-16T20:10:20.900" UserId="3752" Text="My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips [here][1]&#xD;&#xA;&#xD;&#xA;However, it is still slightly bitter. &#xD;&#xA;What causes a tomato sauce to have a (in my case, slight) bitterness and how do you get rid of it?&#xD;&#xA;&#xD;&#xA;Is there an anti-bitter technique that is commonly used.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14821/my-tomato-sauce-is-very-watery" />
  <row Id="31293" PostHistoryTypeId="1" PostId="14845" RevisionGUID="04028c01-8914-4291-b5be-3172f2610a6b" CreationDate="2011-05-16T20:10:20.900" UserId="3752" Text="What causes a tomato sauce to have a bitterness and getting rid of it?" />
  <row Id="31294" PostHistoryTypeId="3" PostId="14845" RevisionGUID="04028c01-8914-4291-b5be-3172f2610a6b" CreationDate="2011-05-16T20:10:20.900" UserId="3752" Text="&lt;sauce&gt;&lt;italian-cuisine&gt;&lt;tomatoes&gt;&lt;spaghetti&gt;" />
  <row Id="31295" PostHistoryTypeId="2" PostId="14846" RevisionGUID="c3e420fb-204f-4f55-ae2a-1831b3bf47ab" CreationDate="2011-05-16T20:17:52.217" UserId="625" Text="I mean, do we have to wait a few seconds to lets microwave go away or we can eat it immedialtly.&#xD;&#xA;Of course, I assume that the food is not too hot to be eaten.&#xD;&#xA;" />
  <row Id="31296" PostHistoryTypeId="1" PostId="14846" RevisionGUID="c3e420fb-204f-4f55-ae2a-1831b3bf47ab" CreationDate="2011-05-16T20:17:52.217" UserId="625" Text="Is food immediatly exiting from microwave is safe to eat ?" />
  <row Id="31297" PostHistoryTypeId="3" PostId="14846" RevisionGUID="c3e420fb-204f-4f55-ae2a-1831b3bf47ab" CreationDate="2011-05-16T20:17:52.217" UserId="625" Text="&lt;food-safety&gt;&lt;microwave&gt;" />
  <row Id="31298" PostHistoryTypeId="2" PostId="14847" RevisionGUID="c7ed051c-f065-4b7c-8906-c9562f69d40b" CreationDate="2011-05-16T20:25:48.467" UserId="131" Text="I've made paprika jelly before (combined with raspberry flavour), and I quite like the novel flavour. It kind of reminds me of chili chocolate, but more water based - in a sorbet over ice cream kind of way. I don't think I would eat it by itself though, as it didn't feel like it could hold up on its own. My question is if anyone has any ideas for how to combine it, or use it in a dish/complete meal?&#xD;&#xA;&#xD;&#xA;Some ideas I have are:&#xD;&#xA;&#xD;&#xA;* An inbetween dish to clear the palate - I found that the spiciness of the paprika and the watery-ness of the jelly was good in clearing the palate of meaty tastes&#xD;&#xA;* Some savoury jelly, like on the top of pate" />
  <row Id="31299" PostHistoryTypeId="1" PostId="14847" RevisionGUID="c7ed051c-f065-4b7c-8906-c9562f69d40b" CreationDate="2011-05-16T20:25:48.467" UserId="131" Text="What can I do with paprika jelly?" />
  <row Id="31300" PostHistoryTypeId="3" PostId="14847" RevisionGUID="c7ed051c-f065-4b7c-8906-c9562f69d40b" CreationDate="2011-05-16T20:25:48.467" UserId="131" Text="&lt;gelatin&gt;&lt;jelly&gt;&lt;pectin&gt;" />
  <row Id="31301" PostHistoryTypeId="5" PostId="14846" RevisionGUID="b9c92610-47c0-4468-a600-f2b36f46a362" CreationDate="2011-05-16T20:31:38.977" UserId="131" Comment="minor edit" Text="I mean, do we have to wait a few seconds to let the microwaves go away or can we eat it immediately?&#xD;&#xA;&#xD;&#xA;Of course, I assume that the food is not too hot to be eaten.&#xD;&#xA;" />
  <row Id="31302" PostHistoryTypeId="4" PostId="14846" RevisionGUID="b9c92610-47c0-4468-a600-f2b36f46a362" CreationDate="2011-05-16T20:31:38.977" UserId="131" Comment="minor edit" Text="Is food immediately taken out of the microwave safe to eat?" />
  <row Id="31303" PostHistoryTypeId="24" PostId="14846" RevisionGUID="b9c92610-47c0-4468-a600-f2b36f46a362" CreationDate="2011-05-16T20:31:38.977" Comment="Proposed by 131 approved by -1 edit id of 160" />
  <row Id="31304" PostHistoryTypeId="5" PostId="14846" RevisionGUID="59cc0fdd-ba6c-4a0d-9353-fe68bbcad4af" CreationDate="2011-05-16T20:31:39.943" UserId="60" Comment="deleted 7 characters in body" Text="Do we have to wait a few seconds to let the microwaves go away, or can we eat it immediately?&#xD;&#xA;&#xD;&#xA;Of course, I assume that the food is not too hot to be eaten.&#xD;&#xA;" />
  <row Id="31305" PostHistoryTypeId="2" PostId="14848" RevisionGUID="510635de-a587-405f-98f7-e613a30b1afc" CreationDate="2011-05-16T20:37:42.717" UserId="60" Text="Yes it is completely safe. Microwaves do not linger in food. The microwaves stop as soon as your microwave stops. &#xD;&#xA;&#xD;&#xA;A microwave is just an electromagnetic wave similar to a radio wave, but at a higher frequency. It works by exciting molecules, particularly water, in the food and giving those molecules some of its energy as heat. &#xD;&#xA;&#xD;&#xA;Microwaves do not alter the structure or composition of molecules or atoms directly, which is what happens with [ionizing radiation][1] (gamma rays, x-rays, and UV-rays). You could cook your food with gamma rays, but you would ionize many of the particles making them radioactive.&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Ionizing_radiation" />
  <row Id="31306" PostHistoryTypeId="2" PostId="14849" RevisionGUID="23f6b30f-8f89-4a27-978f-0948e9c7eb8b" CreationDate="2011-05-16T20:47:24.153" UserId="4012" Text="I'm assuming you're thinking you might have to wait for the microwaves to disappear from the food? Well, I don't think the physical properties of microwaves work [that way][1]. ;) Interestingly, here's an article titled “[Microwaved Food Isn't Safe to Eat][2]”, which I'm personally taking with a large grain of salt; but note that of all the claimed dangers with microwaved food, the possibility of “ingesting” microwaves isn't one of them! (The article does claim health problems have arisen from the microwave field *next* to a microwave oven.)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Microwave_oven#Hazards&#xD;&#xA;  [2]: http://greenermagazine.com/microwavedfoodisntsafe.pdf" />
  <row Id="31307" PostHistoryTypeId="2" PostId="14850" RevisionGUID="5dd1f9d0-c065-4b0a-aaa5-6d9085a34d65" CreationDate="2011-05-16T20:47:32.503" UserId="6164" Text="This really works...  Cut stems just before emmersing in a cool water bath to remove sand and to generally wash the leaves. This also refreshes the basil.  Place in a tall glass with water sufficient for all stems to be immersed.  Don't immerse leaves if possible.  Keep on counter until most of the liquid on the leaves has evaporated.  Place a clear plastic bag over the greens and either tuck under the glass or use a rubber band to secure to the glass.  Place on the top shelf of the refrigerator, but not on the back wall since it is often too cold there.  The leaves will become erect and fresh while they wait for your gentle hand to call them to your recipe. Replace water if it clouds. I wash in advance because I prefer to have clean, dry basil ready-to-go rather than cleaning them when I am busy cooking.  This method keeps basil serviceable for nearly a week.  Try that on the counter!" />
  <row Id="31308" PostHistoryTypeId="25" PostId="14846" RevisionGUID="64f3053e-dcef-4f64-8746-8c3c01c67a4d" CreationDate="2011-05-16T20:49:43.687" Comment="http://twitter.com/#!/StackCooking/status/70229463488675840" />
  <row Id="31309" PostHistoryTypeId="5" PostId="14849" RevisionGUID="75e9ae14-63f3-4fe2-b1da-83018f215471" CreationDate="2011-05-16T20:54:54.893" UserId="4012" Comment="added 46 characters in body; added 146 characters in body" Text="I'm assuming you're thinking you might have to wait for the microwaves to disappear from the food? (**Edit:** actually, you said so explicitly …) Well, I don't think the physical properties of microwaves work [that way][1]. ;) Interestingly, here's an article titled “[Microwaved Food Isn't Safe to Eat][2]”, which I'm personally taking with a large grain of salt; but note that of all the claimed dangers with microwaved food, the possibility of “ingesting” microwaves isn't one of them! (The article does claim health problems have arisen from the microwave field *next* to a microwave oven; which is contradicted by the [information found on Wikipedia][3].) &#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Microwave_oven#Hazards&#xD;&#xA;  [2]: http://greenermagazine.com/microwavedfoodisntsafe.pdf&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Microwave_oven#Direct_microwave_exposure" />
  <row Id="31310" PostHistoryTypeId="5" PostId="14850" RevisionGUID="f532e749-c3bd-498f-8bb9-7d5041b8e812" CreationDate="2011-05-16T20:56:59.610" UserId="6164" Comment="added 11 characters in body" Text="This really works...  Cut stems just before emmersing in a cool water bath to remove sand and to generally wash the leaves. This also refreshes the basil.  Place in a tall glass with water sufficient for all stems to be immersed.  Don't immerse leaves if possible.  Keep on counter until most of the liquid on the leaves has evaporated.  Place a clear plastic bag over the greens and either tuck under the glass or use a rubber band to secure to the glass.  Place on the top shelf of the refrigerator, but not on the back wall since it is often too cold there.  The leaves will become erect and fresh while they wait for your gentle hand to call them to your recipe. Replace water if it clouds. I wash in advance because I prefer to have clean, dry basil ready-to-go rather than cleaning and drying them when I am busy cooking.  This method keeps basil serviceable for nearly a week.  Try that on the counter!" />
  <row Id="31311" PostHistoryTypeId="2" PostId="14851" RevisionGUID="3c852f8f-98f4-4f5c-809a-41c5b76e3a95" CreationDate="2011-05-16T21:22:36.407" UserId="201" Text="A few things can cause tomato sauces to become bitter:&#xD;&#xA;&#xD;&#xA;* **Overcooked spices**.  Both basil and oregano can become bitter with long simmers.  Add them later in the process.&#xD;&#xA;* **Under-ripe tomatos**.  Store bought tomatoes are often picked green and ripened in the store.  These tomatoes make less sweet sauces (which may be contributing).&#xD;&#xA;* **Cooking in an aluminium pan**.  Aluminium reacts with the acid in the tomatoes and adds an off-putting flavour.&#xD;&#xA;* **Seeds/skin in the sauce**. Both seeds and skins can be bitter.&#xD;&#xA;&#xD;&#xA;You can improve a bitter sauce by adding a small amount of baking soda (or salt), and something sweet (but not too much)." />
  <row Id="31312" PostHistoryTypeId="5" PostId="14851" RevisionGUID="f0cd6ce9-eb72-4099-b46b-e265d64fe50c" CreationDate="2011-05-16T21:34:43.243" UserId="201" Comment="added 7 characters in body" Text="A few things can cause tomato sauces to become bitter:&#xD;&#xA;&#xD;&#xA;* **Overcooked spices**.  Both basil and oregano can become bitter with long simmers.  Add them near the end of the process.&#xD;&#xA;* **Under-ripe tomatos**.  Store bought tomatoes are often picked green and ripened in the store.  These tomatoes make less sweet sauces (which may be contributing).&#xD;&#xA;* **Cooking in an aluminium pan**.  Aluminium reacts with the acid in the tomatoes and adds an off-putting flavour.&#xD;&#xA;* **Seeds/skin in the sauce**. Both seeds and skins can be bitter.&#xD;&#xA;&#xD;&#xA;You can improve a bitter sauce by adding a small amount of baking soda (or salt), and something sweet (but not too much)." />
  <row Id="31313" PostHistoryTypeId="2" PostId="14852" RevisionGUID="c1050f4a-d9e2-446d-8a50-f6f4b181c95c" CreationDate="2011-05-16T23:01:22.347" UserId="6098" Text="Regarding the microwaves going away: Microwaves are essentially the same kind of electromagnetic radiation as light, just in a different frequency range. If the oven's light-bulb gets turned off at the same time as the magnetron, the microwaves should be gone by the time you stop seeing the light.&#xD;&#xA;&#xD;&#xA;Regarding safety: I have eaten microwaved food on several occasions with no ill consequence. Of course, there may be long term effects I'm not aware of but you might try asking about that on a biology-oriented site since hobodave has already ruled out radioactivity from the physics perspective.&#xD;&#xA;&#xD;&#xA;I am not a biologist, micro- or otherwise. I'm also not a nutritionist, but I've heard that microwaves can reduce the nutritional value of food. I'm certainly willing to believe that the interactions are small and complicated enough to be very difficult to fully observe. Further, I can believe that the pro-microwave and anti-microwave lobbies are pretty lop-sided in terms of funding and effort. Finally, it seems to me that nutrition is a complex enough subject for a lot of nutritional advice to be under constant revision.&#xD;&#xA;&#xD;&#xA;Given those thoughts, I see the following possible approaches: &#xD;&#xA;&#xD;&#xA; 1. Eat a ratio of microwaved to non-microwaved food commensurate to your risk tolerance/aversion (cost) vs. perceived convenience, etc. (benefit).&#xD;&#xA; 2. Accept a credible, seemingly balanced viewpoint such as this one: http://www.health.harvard.edu/fhg/updates/Microwave-cooking-and-nutrition.shtml&#xD;&#xA; 3. Fund/oversee one's own clinical study over a number of years, applying one of the prior options while you await the results." />
  <row Id="31314" PostHistoryTypeId="2" PostId="14853" RevisionGUID="2bf03ef6-b3dd-4878-87a7-5b5bb18bb7f9" CreationDate="2011-05-17T00:15:35.127" UserId="6166" Text="I am trying to figure out how to season the ground meat in my goulash.  Here are the ingredients that are in the dish.  What seasonings would be best so that the dish comes together nicely?&#xD;&#xA;&#xD;&#xA;Other ingredients:&#xD;&#xA;turkey sausage&#xD;&#xA;corn&#xD;&#xA;red bell pepper&#xD;&#xA;green onions&#xD;&#xA;tomato sauce&#xD;&#xA;oregeno&#xD;&#xA;egg noodles&#xD;&#xA;a little bit of mild salsa&#xD;&#xA;topped with shredded cheddar cheese" />
  <row Id="31315" PostHistoryTypeId="1" PostId="14853" RevisionGUID="2bf03ef6-b3dd-4878-87a7-5b5bb18bb7f9" CreationDate="2011-05-17T00:15:35.127" UserId="6166" Text="Seasoning for Ground Meat" />
  <row Id="31316" PostHistoryTypeId="3" PostId="14853" RevisionGUID="2bf03ef6-b3dd-4878-87a7-5b5bb18bb7f9" CreationDate="2011-05-17T00:15:35.127" UserId="6166" Text="&lt;meat&gt;&lt;seasoning&gt;" />
  <row Id="31317" PostHistoryTypeId="2" PostId="14854" RevisionGUID="842da4df-d0bd-4058-8dab-c865b91e3c7a" CreationDate="2011-05-17T00:48:56.307" UserId="41" Text="There are a *ton* of different extraction methods used in the industry and it would be very difficult to pinpoint which one is used for a particular brand unless they tell you.&#xD;&#xA;&#xD;&#xA;The &quot;conventional&quot;, low-tech method is to use an alcohol solvent (capsaicin is alcohol-soluble; good thing to know in case you ever &quot;burn&quot; yourself with it).  Very pure ethanol (grain alcohol) is probably the safest and what you'd use in a home extraction, although there are more effective solvents that are less safe such as acetone.&#xD;&#xA;&#xD;&#xA;You grind up the dried chilies, let them sit in the solvent until it turns dark red, strain out the solids, filter the liquid remains, then evaporate the alcohol. That is a *very simplified* explanation, so **do not** try to actually do it yourself without a proper guide.&#xD;&#xA;&#xD;&#xA;Manufacturing processes are much more precise. [Solid Phase Extraction][1] is one, [Supercritical Fluid Extraction][2] is another, there may be more.  These are all highly purified (some claim 99% or better) which is far more pure than anything homemade.&#xD;&#xA;&#xD;&#xA;So as to your question about what's in the bottle, the answer is: capsaicin.  It's strange to ask if there are &quot;any additives&quot; because capsaicin **is** an additive.  You cannot use that stuff as a hot sauce; you use it in minuscule quantities, i.e. one drop for an entire pot of chili.  Of course, many brands of capsaicin extract are heavily diluted already (such as the &quot;Pure Cap&quot;, which is only 500,000 SHU instead of the 16 million that actual pure capsaicin is).&#xD;&#xA;&#xD;&#xA;It's easy enough to ascertain if it's diluted by just looking at the ingredients. Most will have an oil as the first ingredient. Not unhealthy, just filler. If capsaicin is the first or only ingredient, then it's pure.&#xD;&#xA;&#xD;&#xA;Rest assured that a bottle of concentrated capsaicin is not going to contain significant quantities of anything more harmful than capsaicin itself. Even though it can't literally burn you, if it comes into contact with any part of your body, the reaction will be similar to that of a very serious burn. So don't worry about what *else* is in the bottle, worry about the capsaicin itself!&#xD;&#xA;&#xD;&#xA;  [1]: http://dx.doi.org/10.1016/j.foodchem.2010.11.128&#xD;&#xA;  [2]: http://pubs.acs.org/doi/abs/10.1021/jf00042a010" />
  <row Id="31318" PostHistoryTypeId="2" PostId="14855" RevisionGUID="df10ac73-890c-4602-9951-c4490206df73" CreationDate="2011-05-17T03:42:24.183" UserId="6168" Text="I prepared the [Gulab jamun][1]s few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gulab_jamun" />
  <row Id="31319" PostHistoryTypeId="1" PostId="14855" RevisionGUID="df10ac73-890c-4602-9951-c4490206df73" CreationDate="2011-05-17T03:42:24.183" UserId="6168" Text="How to preserve the &quot;sugar syrup&quot; without using a cold storage?" />
  <row Id="31320" PostHistoryTypeId="3" PostId="14855" RevisionGUID="df10ac73-890c-4602-9951-c4490206df73" CreationDate="2011-05-17T03:42:24.183" UserId="6168" Text="&lt;food-preservation&gt;" />
  <row Id="31321" PostHistoryTypeId="5" PostId="14855" RevisionGUID="9c84562f-ebef-42cb-be36-aaf74184f597" CreationDate="2011-05-17T03:48:07.533" UserId="6168" Comment="add a statement" Text="I prepared the [Gulab jamun][1]s few days back. Now there is a lot of sugar syrup remaining, what's the way of preserving it without using the fridge?&#xD;&#xA;&#xD;&#xA;One way is to boil it daily, but that'll consume a lot of gas. So, any other way out?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gulab_jamun" />
  <row Id="31322" PostHistoryTypeId="2" PostId="14856" RevisionGUID="afae2426-818d-48fc-ad96-f63427494640" CreationDate="2011-05-17T05:07:30.210" UserId="6170" Text="00 Flour, such as Caputo 00 is considered by many to be the best for wood-fired. There is actually an organization in Italy and a counterpart here in the US that certifies pizzerias in the making of True Naples Pizza or *Verace Pizza Napoletana*.&#xD;&#xA;&#xD;&#xA;Caputo 00 is an important factor. The flour is milled in Naples by Molino Caputo (molinocaputo.it), run by a guy named Antimo Caputo. They mill a variety of 00 flours, and not all are the same. They do produce a 00 Pastry flour which has a lower protein content (9%) than all-purpose flour (11%), but their Pizzeria 00 and their Rinforzato (reinforced) 00 flours which are used to make pizza crust and bread happen to have higher protein content (12.5%) than typical all-purpose flour.&#xD;&#xA;&#xD;&#xA;I'm getting these numbers from [Wikipedia][1] and from some [data sheets][2] that I received from Molino Caputo on the Pizzeria 00 and Rinforzato 00.&#xD;&#xA;&#xD;&#xA;The key takeaway is that the flour number (00, 0, 1, 2) is a measure of how finely ground it is, and does not correlate directly to the protein content which is what the Wikipedia article implies with its chart.&#xD;&#xA;&#xD;&#xA;So according to the experts, if you want to make true Naples-style pizza, Caputo tipo 00 is the best, but doesn't it come down to personal preference? Experiment and have fun, but be sure to try the Caputo flour at some point.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Flour#Flour_type_numbers&#xD;&#xA;  [2]: http://brickovenbaker.com/2010/07/is-caputo-chefs-the-same-as-the-pizzeria-or-rinforzato/#flourspecifications" />
  <row Id="31323" PostHistoryTypeId="25" PostId="14838" RevisionGUID="df16fefa-6cf5-4b86-8990-bc2713b73b6d" CreationDate="2011-05-17T05:49:44.427" Comment="http://twitter.com/#!/StackCooking/status/70365362222411777" />
  <row Id="31324" PostHistoryTypeId="2" PostId="14857" RevisionGUID="5bf9607a-5aa2-471d-9ce8-3b29db97dc65" CreationDate="2011-05-17T07:27:34.927" UserId="6175" Text="You can can/bottle it. google for some good canning/bottling instructions. &#xD;&#xA;You can then use the jars at your leisure. They should store for a long time in your cupboard." />
  <row Id="31325" PostHistoryTypeId="2" PostId="14858" RevisionGUID="33dc8f8b-b240-468b-83e3-cd5a16df0a92" CreationDate="2011-05-17T07:41:50.507" UserId="4194" Text="It sounds like a good layer in a terrine or mousse to me, or you could make a cold pie and pour in the jelly as in a [British Pork Pie][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14038/why-do-they-put-the-jelly-like-substance-in-pork-pies" />
  <row Id="31326" PostHistoryTypeId="5" PostId="14812" RevisionGUID="5bff109a-70e8-421e-bcc9-26f9e4881220" CreationDate="2011-05-17T07:45:09.560" UserId="3203" Comment="edited body" Text="Mushroom lose a lot of moisture when frozen. For a stir fry I would treat them as dried mushrooms and soak them first in water, or better yet soak in your prepared cooking sauces and/or stocks&#xD;&#xA;&#xD;&#xA;It's best not to use hot water or you end 'cooking' them to long, and they may not taste nice when finished (flavourless or sour)&#xD;&#xA;&#xD;&#xA;The solution used to defrost/rehydrate them should be used in the cooking process as it will be nice and mushroomy&#xD;&#xA;" />
  <row Id="31327" PostHistoryTypeId="2" PostId="14859" RevisionGUID="e93e9b2f-ceb1-429b-a7be-65bedbe14c1b" CreationDate="2011-05-17T07:49:33.717" UserId="4194" Text="Well, for a start it's not really goulash without paprika. Having visited Hungary numerous times I'd also say it's not really goulash *with* ground meat, turkey sausage, corn, egg noodles, salsa or cheese either, but each to his/her own.&#xD;&#xA;&#xD;&#xA;Thyme is always nice in stew-style dishes, as is a bay leaf. Other than that just salt and pepper." />
  <row Id="31328" PostHistoryTypeId="2" PostId="14860" RevisionGUID="ba1fe5c3-5f21-4553-8950-30fa1488d827" CreationDate="2011-05-17T07:50:05.483" UserId="6176" Text="I organize my recipe in http://www.howdoeshedoit.com/recipes.php. Also to get good reviews and ratings of our recipe..." />
  <row Id="31329" PostHistoryTypeId="2" PostId="14861" RevisionGUID="48a0f222-d704-4cbb-bd4e-98ad7136d542" CreationDate="2011-05-17T07:52:14.060" UserId="4194" Text="Sugar is a natural preservative and provided you store it in a dark, dry, cool place it should keep for a long time. You should store it in a sterilised glass jar or bottle.&#xD;&#xA;&#xD;&#xA;To sterilise, place the empty, open jar in a pan of boiling water for ten minutes. Remove, pour in the syrup, then place the lid on and return to the boiling water for another ten minutes. Dry with a clean towel and store." />
  <row Id="31330" PostHistoryTypeId="5" PostId="14861" RevisionGUID="c7d02831-d6e9-440b-9d28-fff53bc34d9e" CreationDate="2011-05-17T08:11:37.140" UserId="4194" Comment="added 28 characters in body" Text="Sugar is a natural preservative and provided you store it in a dark, dry, cool place it should keep for a long time. You should store it in a sterilised glass jar or bottle.&#xD;&#xA;&#xD;&#xA;To sterilise, place the empty, open jar in a pan of cold water and bring to the boil, boiling for ten minutes. Remove, pour in the syrup, then place the lid on and return to the boiling water for another ten minutes. Dry with a clean towel and store." />
  <row Id="31331" PostHistoryTypeId="25" PostId="14845" RevisionGUID="01467e62-a03b-429c-ae60-997c5c733954" CreationDate="2011-05-17T08:49:45.250" Comment="http://twitter.com/#!/StackCooking/status/70410664077819904" />
  <row Id="31332" PostHistoryTypeId="25" PostId="14855" RevisionGUID="5dbb5d13-1e60-451a-a624-442fc13f53ff" CreationDate="2011-05-17T11:49:44.930" Comment="http://twitter.com/#!/StackCooking/status/70455960694571008" />
  <row Id="31333" PostHistoryTypeId="5" PostId="14838" RevisionGUID="34dbe2bb-9ebe-4e1c-ab17-d4baaeec83e2" CreationDate="2011-05-17T12:26:47.603" UserId="6158" Comment="added 27 characters in body" Text="I've seen a lot of recipes specifying &quot;yoghurt&quot; when making an indian-style curry, but very rarely do they specify what type. &#xD;&#xA;&#xD;&#xA;The problem is compounded for me in that I live in a country where I don't speak the native language, and their concept of what may or may not be yoghurt is possibly different from mine.&#xD;&#xA;&#xD;&#xA;Is turkish yoghurt okay? Or should I look for something else? Or does it not even matter?&#xD;&#xA;&#xD;&#xA;For reference, I'm intending to make a chicken korma or something along those lines.&#xD;&#xA;&#xD;&#xA;Edit: I live in Sweden." />
  <row Id="31334" PostHistoryTypeId="5" PostId="14706" RevisionGUID="2d1c0a4d-459f-43cf-841e-4bde62d923c4" CreationDate="2011-05-17T12:42:28.117" UserId="1601" Comment="added 23 characters in body" Text="Summer is upon us. After resuming my cold-brewing regimen, I'm finding that cold-brewing coffee isn't working as well as I seem to remember it did last summer. &#xD;&#xA;&#xD;&#xA;For those unfamiliar with the process, you take ground coffee and let it sit in cold water from 12 to 24 hours, then strain it. You should end up with a coffee concentrate, to which you add hot water. &#xD;&#xA;&#xD;&#xA;The main problems are that the coffee is significantly weaker than it was a year ago. I'm using the same proportions, the same volume of water, and, unless I'm misremembering, the same amount of brewing time. &#xD;&#xA;&#xD;&#xA;The only way I can get a reasonably strong concentrate is by brewing for 12 hours, replacing the grounds with fresh ones, then brewing for another 12 hours. (I haven't tried a straight 24-hour brew yet.)&#xD;&#xA;&#xD;&#xA;I've used three kinds of ground coffee, and the best results are from pre-ground Chock-full-o-nuts. (A local brewer's beans and Peets both produced weak, watery coffee that can't be diluted. Both used fresh beans.) &#xD;&#xA;&#xD;&#xA;Aside from the obvious (*use moar coffee*, etc), what can affect the strength of the concentrate? Might the quality of our water have changed? Are there environmental factors to consider? " />
  <row Id="31335" PostHistoryTypeId="2" PostId="14862" RevisionGUID="b2824e26-1507-4e8a-aeb2-b8803b793a99" CreationDate="2011-05-17T12:57:56.713" UserId="4777" Text="I propose the zest of several oranges! (Along with the aforementioned paprika, of course.)&#xD;&#xA;&#xD;&#xA;UPDATE: It just occurred to me I used to toast caraway seeds, crush them and add them to the mix as well." />
  <row Id="31336" PostHistoryTypeId="2" PostId="14863" RevisionGUID="c10dcb26-6902-49b4-8a18-8564dfac25c9" CreationDate="2011-05-17T14:00:34.137" UserId="4489" Text="Grind&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&gt; You're using a fine grind? I've always&#xD;&#xA;&gt; found grinding it myself to extra-fine&#xD;&#xA;&gt; works best for cold-brew. – Bruce&#xD;&#xA;&gt; Alderson&#xD;&#xA;&#xD;&#xA;and &#xD;&#xA;&gt; I pour it through a standard mesh a&#xD;&#xA;&gt; few times, then a mesh + cone filter.&#xD;&#xA;&gt; The resulting coffee is thick, dark,&#xD;&#xA;&gt; and has very low acidity (very nice&#xD;&#xA;&gt; over ice with a spot of condensed&#xD;&#xA;&gt; milk). – Bruce Alderson&#xD;&#xA;&#xD;&#xA;Bean Age&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&gt; If the beans themselves have been&#xD;&#xA;&gt; sitting on the shelf for longer - it&#xD;&#xA;&gt; means they have lost a lot of their&#xD;&#xA;&gt; fresh, volatile flavours. May not be&#xD;&#xA;&gt; the only reason - but it definitely&#xD;&#xA;&gt; affects the flavour you'll get. –&#xD;&#xA;&gt; Taryn East&#xD;&#xA;&#xD;&#xA;Temperature&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&gt; Is the ambient temperature cooler,&#xD;&#xA;&gt; perhaps? It doesn't sound like you&#xD;&#xA;&gt; moved, but maybe it's a cooler&#xD;&#xA;&gt; beginning of summer, or you're using&#xD;&#xA;&gt; more AC? [...] – Jefromi&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31337" PostHistoryTypeId="16" PostId="14863" RevisionGUID="d1e081da-c544-48c1-96df-7bbbf98f1528" CreationDate="2011-05-17T14:00:34.137" UserId="4489" />
  <row Id="31340" PostHistoryTypeId="5" PostId="14853" RevisionGUID="0409097d-1966-4161-945e-d0dbfe305d58" CreationDate="2011-05-17T14:42:57.093" UserId="950" Comment="formatting list" Text="I am trying to figure out how to season the ground meat in my goulash.  Here are the ingredients that are in the dish.  What seasonings would be best so that the dish comes together nicely?&#xD;&#xA;&#xD;&#xA;Other ingredients:&#xD;&#xA;&#xD;&#xA; - turkey sausage&#xD;&#xA; - corn&#xD;&#xA; - red bell pepper&#xD;&#xA; - green onions&#xD;&#xA; - tomato sauce&#xD;&#xA; - oregeno&#xD;&#xA; - egg noodles &#xD;&#xA; - a little bit of mild salsa&#xD;&#xA; - topped with shredded cheddar cheese" />
  <row Id="31341" PostHistoryTypeId="24" PostId="14853" RevisionGUID="0409097d-1966-4161-945e-d0dbfe305d58" CreationDate="2011-05-17T14:42:57.093" Comment="Proposed by 950 approved by 60 edit id of 162" />
  <row Id="31342" PostHistoryTypeId="25" PostId="14830" RevisionGUID="9261af17-5905-4e7b-9134-fcd99430e7d9" CreationDate="2011-05-17T14:49:45.123" Comment="http://twitter.com/#!/StackCooking/status/70501260306026496" />
  <row Id="31343" PostHistoryTypeId="2" PostId="14865" RevisionGUID="ddf8a53e-d572-404b-a71d-3982bbb10714" CreationDate="2011-05-17T15:03:15.267" UserId="6184" Text="&quot;sweet cream&quot; butter tastes sweeter than non-sweet cream because it doesn't have (or has much less) salt in it." />
  <row Id="31344" PostHistoryTypeId="2" PostId="14866" RevisionGUID="8ba9d486-1bc5-4807-ae61-3beec7660666" CreationDate="2011-05-17T15:16:58.780" UserId="6184" Text="I used to work in a coffee shop and we would regularly make cold-brew coffee. How we did it was to grind whole beans on the finest setting we had (Turkish coffee) and to fill a porous bag, tie it off, submerge in water, cover, and place in the fridge for 12 hours. After the 12 hours waiting period, take the water-soaked bag out of the bucket, and place in a colander (preferably with a handle) over the bucket until most of the water drains out. Squeeze out the remaining water and dump the grounds. With about 3-3.5 pounds of ground and a 5 gallon bucket filled 3/4 of the way (with the bag inside), we did not dilute the mixture after brewing. " />
  <row Id="31345" PostHistoryTypeId="2" PostId="14867" RevisionGUID="ecc317fd-35a4-4bd1-932b-4d6df7c69c45" CreationDate="2011-05-17T15:21:48.090" UserId="1230" Text="I have several recepies which call for cracking cocunut cream (Thai curries).&#xD;&#xA;&#xD;&#xA;I used to just fry the curry paste and add coconut cream (or coconut milk) which produces reasonable results, but on reading the recipes again I realized that I was not making it correctly. &#xD;&#xA;&#xD;&#xA;My more recent attempts at starting with coconut milk have resulted in it being more poached than fried, still nice but I feel that I am missing something. &#xD;&#xA;&#xD;&#xA;As far as I can tell if you simmer the cream for long enough the oil should separate out and you are able to fry in it. But I can't seem to get this to happen. Am I being impatient or am I doing something fundamentally wrong?" />
  <row Id="31346" PostHistoryTypeId="1" PostId="14867" RevisionGUID="ecc317fd-35a4-4bd1-932b-4d6df7c69c45" CreationDate="2011-05-17T15:21:48.090" UserId="1230" Text="Cracking cocunut cream" />
  <row Id="31347" PostHistoryTypeId="3" PostId="14867" RevisionGUID="ecc317fd-35a4-4bd1-932b-4d6df7c69c45" CreationDate="2011-05-17T15:21:48.090" UserId="1230" Text="&lt;thai-cuisine&gt;&lt;coconut&gt;" />
  <row Id="31348" PostHistoryTypeId="2" PostId="14868" RevisionGUID="c0aee2c0-b337-4d4c-9476-d27b60762ed6" CreationDate="2011-05-17T16:19:13.650" UserId="1393" Text="Two things I know can make this difficult: using low-fat coconut milk, or using coconut milk that has had an emulsifier added to it (check the ingredients). Also, you may just not be cooking it long enough or at high enough of a temperature. I think you will really like the results when you get this to work, the curry comes out less gelatinous and more flavourful." />
  <row Id="31349" PostHistoryTypeId="2" PostId="14869" RevisionGUID="bf212a20-715b-4d6e-903c-6c93e0f49089" CreationDate="2011-05-17T16:28:40.437" UserId="1230" Text="A technique that I use is to cut the chillies in half, and de seed them, then soak in water for a while before cooking. This tends to leave a lot of the flavor but reduce the heat. " />
  <row Id="31350" PostHistoryTypeId="25" PostId="14867" RevisionGUID="c612e5f4-7058-4964-8664-eafb2430e331" CreationDate="2011-05-17T17:49:45.350" Comment="http://twitter.com/#!/StackCooking/status/70546560001388544" />
  <row Id="31351" PostHistoryTypeId="2" PostId="14870" RevisionGUID="ad6bbf4b-473b-40b8-97eb-199e0963b663" CreationDate="2011-05-17T19:08:43.720" UserId="67" Text="In looking at this question again, it's specifically about dealing with the pasta being done before the sauce is.&#xD;&#xA;&#xD;&#xA;The easiest technique is just to pull the pasta a minute or two before it's fully cooked, and then finish it the last few minutes in with the sauce, which will help to re-warm it, too.&#xD;&#xA;&#xD;&#xA;If the sauce is already done, and you've fully cooked the pasta, but need to hold them both for a while, you can also just toss a little bit of sauce in with the pasta to help to lubricate it.  It doesn't take a whole lot, just enough to coat the strands lightly, not so much that you'd leave it dripping in sauce." />
  <row Id="31352" PostHistoryTypeId="2" PostId="14871" RevisionGUID="2897129a-8cda-451d-b0e9-6534aa96d48b" CreationDate="2011-05-17T19:17:52.953" UserId="4194" Text="It's possible that your recipes mean [creamed coconut][1], which is different to coconut cream. It's the dehydrated meat of the coconut and is extremely oily. It comes in a crumbly block and it melts like butter over heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/361630_Blue_Dragon_Creamed_Coconut_200g.html" />
  <row Id="31353" PostHistoryTypeId="2" PostId="14872" RevisionGUID="e0135306-26c9-42bd-8c2b-64925961919e" CreationDate="2011-05-17T20:14:37.750" UserId="5918" Text="I want to replace a white (granulated) sugar in a recipe with brown sugar.  Is this a one to one substitution?  &#xD;&#xA;&#xD;&#xA;The original recipe calls for 2 cups white sugar.  Can I replace with 2 cups brown sugar?  Packed or unpacked?" />
  <row Id="31354" PostHistoryTypeId="1" PostId="14872" RevisionGUID="e0135306-26c9-42bd-8c2b-64925961919e" CreationDate="2011-05-17T20:14:37.750" UserId="5918" Text="Brown sugar instead of white sugar" />
  <row Id="31355" PostHistoryTypeId="3" PostId="14872" RevisionGUID="e0135306-26c9-42bd-8c2b-64925961919e" CreationDate="2011-05-17T20:14:37.750" UserId="5918" Text="&lt;substitutions&gt;&lt;sugar&gt;&lt;brown-sugar&gt;" />
  <row Id="31356" PostHistoryTypeId="2" PostId="14873" RevisionGUID="f83b4d1d-a4b4-48d0-bc9c-92c3937faaba" CreationDate="2011-05-17T20:27:19.003" UserId="6108" Text="I have a recipe which calls for 250g of tinned black beans.. i thought i would be smart and use some DRIED black beans i have already!&#xD;&#xA;&#xD;&#xA;but.. obviously the dried beans will weight less than the tinned black beans.. &#xD;&#xA;&#xD;&#xA;How can i calculate how many grams of the dried beans i would need to make 250g of cooked black beans?&#xD;&#xA;&#xD;&#xA;I was going to soak them overnight and then boil them until theyre soft!&#xD;&#xA;" />
  <row Id="31357" PostHistoryTypeId="1" PostId="14873" RevisionGUID="f83b4d1d-a4b4-48d0-bc9c-92c3937faaba" CreationDate="2011-05-17T20:27:19.003" UserId="6108" Text="converting dried measurements to soaked measurements" />
  <row Id="31358" PostHistoryTypeId="3" PostId="14873" RevisionGUID="f83b4d1d-a4b4-48d0-bc9c-92c3937faaba" CreationDate="2011-05-17T20:27:19.003" UserId="6108" Text="&lt;soaking&gt;" />
  <row Id="31359" PostHistoryTypeId="5" PostId="14873" RevisionGUID="b55fae78-bca1-4672-8602-63b1496371f4" CreationDate="2011-05-17T20:32:57.643" UserId="6108" Comment="deleted 1 characters in body" Text="I have a recipe which calls for 250g of tinned black beans.. i thought i would be smart and use some DRIED black beans i have already!&#xD;&#xA;&#xD;&#xA;but.. obviously the dried beans will weigh less than the tinned black beans.. &#xD;&#xA;&#xD;&#xA;How can i calculate how many grams of the dried beans i would need to make 250g of cooked black beans?&#xD;&#xA;&#xD;&#xA;I was going to soak them overnight and then boil them until theyre soft!&#xD;&#xA;" />
  <row Id="31360" PostHistoryTypeId="2" PostId="14874" RevisionGUID="c2e09c77-da95-46d3-9822-77ea89fcc798" CreationDate="2011-05-17T20:37:47.387" UserId="6186" Text="I sometimes put bottles of soda in the freezer for 20-30 minutes to get them near frozen (taste SO much better that way).&#xD;&#xA;&#xD;&#xA;If I time it just right I'll pull the bottle out and the liquid will appear completely liquid until I loosen the cap - the liquid will then spontaneously turn into slush.&#xD;&#xA;&#xD;&#xA;Can anyone explain why that happens?&#xD;&#xA;&#xD;&#xA;(this being my first post on the cooking stack exchange I apologize in advance if it's deemed unsuitable)" />
  <row Id="31361" PostHistoryTypeId="1" PostId="14874" RevisionGUID="c2e09c77-da95-46d3-9822-77ea89fcc798" CreationDate="2011-05-17T20:37:47.387" UserId="6186" Text="Freezing temp of carbonated beverages" />
  <row Id="31362" PostHistoryTypeId="3" PostId="14874" RevisionGUID="c2e09c77-da95-46d3-9822-77ea89fcc798" CreationDate="2011-05-17T20:37:47.387" UserId="6186" Text="&lt;food-science&gt;&lt;soda&gt;" />
  <row Id="31363" PostHistoryTypeId="25" PostId="14872" RevisionGUID="a68e510f-1340-4532-80c6-4f712c90e8eb" CreationDate="2011-05-17T20:49:45.140" Comment="http://twitter.com/#!/StackCooking/status/70591857389862913" />
  <row Id="31364" PostHistoryTypeId="2" PostId="14875" RevisionGUID="c4ee914a-9350-4cff-b0b7-281138884b9c" CreationDate="2011-05-17T20:52:24.217" UserId="218" Text="Yes you can...*by volume*. You'll definitely need to pack the brown sugar. The taste will be different (obviously) and the weight will be slightly different as well, but it'll work. Mind you, brown sugar **does not dissolve the way white sugar does**, so you may get some crunching if you don't combine it with your wet ingredients first.&#xD;&#xA;&#xD;&#xA;Don't substitute by weight. Brown sugar weighs more." />
  <row Id="31365" PostHistoryTypeId="2" PostId="14876" RevisionGUID="3a13c248-f4f9-4b6e-bb98-557e58b9227c" CreationDate="2011-05-17T21:01:03.543" UserId="218" Text="Obligatory mythbusters: &lt;a href=&quot;http://www.youtube.com/watch?v=CzEC7WWeNyA&quot;&gt;Instant Frozen Beer&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;It's an instance of &lt;a href=&quot;http://en.wikipedia.org/wiki/Supercooling&quot;&gt;Supercooling&lt;/a&gt;. The liquid is chilled to below its nominal freezing point, but it doesn't transition to solid, largely because there isn't any growth catalyst for ice crystals. But agitate it, or open it, and the disruption jumpstarts crystal formation, and it freezes solid in seconds." />
  <row Id="31366" PostHistoryTypeId="2" PostId="14877" RevisionGUID="427590c4-272c-4fc1-912f-081b745f643a" CreationDate="2011-05-17T21:01:42.373" UserId="4194" Text="This happens because the process of crystallization requires nucleation points to begin. When the soda is lying in the freezer in it's smooth bottle, there aren't any nucleation points. &#xD;&#xA;&#xD;&#xA;When you open the bottle, the carbon dioxide dissolved in the soda forms bubbles, which in turn create turbulence. This turbulence creates the necessary nucleation points for crystals to form." />
  <row Id="31367" PostHistoryTypeId="2" PostId="14878" RevisionGUID="877bf05f-fa9a-4158-8ead-035731ed9642" CreationDate="2011-05-17T21:19:53.440" UserId="6190" Text="Its also worth noting that brown sugar is actually [molasses](http://en.wikipedia.org/wiki/Molasses) and regular suger. Molasses has some diffrent properties like beeing higher in simple sugers meaning that it'll taste sweeter than regular sugar.&#xD;&#xA;&#xD;&#xA;if you do substitute them one-to-one expect the cake to taste sweeter than it normaly would have." />
  <row Id="31368" PostHistoryTypeId="2" PostId="14879" RevisionGUID="eeed6788-cce0-4e47-b8ed-4b279690c86d" CreationDate="2011-05-17T21:56:18.490" UserId="641" Text="My guess is this has something to do with the freshness of your fish. [Read a little bit of McGee][1] on the subject. I don't guess there is a way of predicting it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.es/books?id=bKVCtH4AjwgC&amp;pg=PA192&amp;lpg=PA192&amp;dq=harold%20mcgee%20fish%20taste&amp;source=bl&amp;ots=qWGHiiR-sg&amp;sig=2QDZU6lPktBs8p2Rfg9zIoZQJOc&amp;hl=en&amp;ei=3u3STfTYEY-FhQe-7Pj7CQ&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=2&amp;sqi=2&amp;ved=0CB0Q6AEwAQ#v=onepage&amp;q&amp;f=false" />
  <row Id="31369" PostHistoryTypeId="5" PostId="13158" RevisionGUID="6f9eb509-484a-4e91-8b2b-7f8692f3f7d4" CreationDate="2011-05-17T23:22:01.930" UserId="3816" Comment="Fixed spelling" Text="I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza.  I can't seem to find a restaurant near me that has a similar flavor or any combination of ingredients that matches the flavor.&#xD;&#xA;&#xD;&#xA;Do you have a recipe for the pizza sauce they use in Montreal pizzerias?&#xD;&#xA;&#xD;&#xA;Thanks in advance for any input." />
  <row Id="31370" PostHistoryTypeId="24" PostId="13158" RevisionGUID="6f9eb509-484a-4e91-8b2b-7f8692f3f7d4" CreationDate="2011-05-17T23:22:01.930" Comment="Proposed by 3816 approved by 41 edit id of 163" />
  <row Id="31371" PostHistoryTypeId="5" PostId="13069" RevisionGUID="9bc80ac0-891e-4763-a339-53dcd6f8b1e3" CreationDate="2011-05-17T23:26:22.367" UserId="5237" Comment="added 34 characters in body" Text="**Natural**&#xD;&#xA;&quot;Natural foods&quot; and &quot;all natural foods&quot; are widely used terms in food labeling and marketing with a variety of definitions, some of which are vague. The term is assumed to imply foods that are minimally processed and do not contain manufactured ingredients, but the lack of standards in some jurisdictions means that the term assures nothing. The term &quot;organic&quot; has similar implications and has an established legal definition in many countries and an international standard. In some places, the term &quot;natural&quot; is defined and enforced. In others, such as the United States, it has no meaning.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Organic**&#xD;&#xA;Organic foods are those that are produced using environmentally sound methods that do not involve modern synthetic inputs such as pesticides and chemical fertilizers, do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;(Information from Wikipedia)" />
  <row Id="31372" PostHistoryTypeId="25" PostId="14874" RevisionGUID="20d1b7da-3207-4c12-ac57-e3988a2839fe" CreationDate="2011-05-17T23:49:45.787" Comment="http://twitter.com/#!/StackCooking/status/70637157349462016" />
  <row Id="31373" PostHistoryTypeId="2" PostId="14880" RevisionGUID="ba353423-0fa9-4a2a-926c-c38f91194d15" CreationDate="2011-05-18T00:02:28.133" UserId="6191" Text="Yossarian, I bought mine from Amazon.com &#xD;&#xA;&#xD;&#xA;I'd found that there are different types of Asian grocery stores, and not all cater to all types of cooking.  For instance, Philipino stores don't necessarily carry what a Thai recipe may require.  So, even if you were to venture out, (Doug must not have driven in Atlanta) you couldn't assume they'd have what you're looking for.&#xD;&#xA;&#xD;&#xA;Go mail order." />
  <row Id="31374" PostHistoryTypeId="2" PostId="14881" RevisionGUID="4cd0a344-4a4e-4501-a52d-a29384ece13e" CreationDate="2011-05-18T01:06:26.743" UserId="4637" Text="I want to just toss it into some indian food I have. Does it need to be cooked first or is it ok if it just warms up a bit when I throw it in the sauce?" />
  <row Id="31375" PostHistoryTypeId="1" PostId="14881" RevisionGUID="4cd0a344-4a4e-4501-a52d-a29384ece13e" CreationDate="2011-05-18T01:06:26.743" UserId="4637" Text="Does paneer have to be cooked?" />
  <row Id="31376" PostHistoryTypeId="3" PostId="14881" RevisionGUID="4cd0a344-4a4e-4501-a52d-a29384ece13e" CreationDate="2011-05-18T01:06:26.743" UserId="4637" Text="&lt;indian-cuisine&gt;&lt;raw&gt;&lt;paneer&gt;" />
  <row Id="31377" PostHistoryTypeId="2" PostId="14882" RevisionGUID="abb4537f-adf7-4ae0-ba56-8f29a59ae8bf" CreationDate="2011-05-18T01:09:08.870" UserId="6193" Text="My roommate decided to store a sizable purchase of ground beef in the freezer. For reasons I don't entirely understand, he would thaw it as needed at cook temperature in the microwave, then refreeze.&#xD;&#xA;&#xD;&#xA;Quite a bit of this beef remains, and it's been in the refrigerator since I discovered his shenanigans, but unfortunately it's difficult to make patties out of the meat because it's partially cooked. I don't want it to go to waste, so what might I use to hold it together while making burgers that still taste like burgers?" />
  <row Id="31378" PostHistoryTypeId="1" PostId="14882" RevisionGUID="abb4537f-adf7-4ae0-ba56-8f29a59ae8bf" CreationDate="2011-05-18T01:09:08.870" UserId="6193" Text="Making patties from half-cooked ground beef" />
  <row Id="31379" PostHistoryTypeId="3" PostId="14882" RevisionGUID="abb4537f-adf7-4ae0-ba56-8f29a59ae8bf" CreationDate="2011-05-18T01:09:08.870" UserId="6193" Text="&lt;freezing&gt;&lt;hamburgers&gt;&lt;ground-beef&gt;" />
  <row Id="31380" PostHistoryTypeId="2" PostId="14883" RevisionGUID="322752d9-22dc-4508-b71e-1348f6e2e3c3" CreationDate="2011-05-18T01:17:09.730" UserId="4777" Text="It does not have to be cooked.  It's cheese!" />
  <row Id="31381" PostHistoryTypeId="2" PostId="14884" RevisionGUID="d9b61009-db21-43c1-a249-f6e4d4d7a261" CreationDate="2011-05-18T01:24:20.817" UserId="218" Text="Well, the bacteria nazis will shortly be arriving to tell you that all that meat is DEATH DEATH DEATH.&#xD;&#xA;&#xD;&#xA;For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the &quot;Sloppy Joe.&quot; &#xD;&#xA;&#xD;&#xA;You can try adding binders like egg and/or peanut butter in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31382" PostHistoryTypeId="5" PostId="14884" RevisionGUID="5674b174-488d-4705-8955-04b1b8cee48e" CreationDate="2011-05-18T01:32:18.547" UserId="218" Comment="added 200 characters in body" Text="Well, the bacteria nazis will shortly be arriving to tell you that all that meat is DEATH DEATH DEATH.&#xD;&#xA;&#xD;&#xA;For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the &quot;Sloppy Joe.&quot; &#xD;&#xA;&#xD;&#xA;You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty).&#xD;&#xA;" />
  <row Id="31383" PostHistoryTypeId="2" PostId="14885" RevisionGUID="ff272bae-6f82-440d-a659-ccd43c412992" CreationDate="2011-05-18T01:49:57.103" UserId="6170" Text="A wood-fired brick oven at 900&amp;deg;" />
  <row Id="31384" PostHistoryTypeId="2" PostId="14886" RevisionGUID="d14ecb89-b519-44c5-8162-d73ae2dd2685" CreationDate="2011-05-18T02:17:07.417" UserId="6195" Text="I have seen Kaffir Lime leaves in the fresh herbs and spices section of Whole Foods, I don't know if that is more or less convenient than the Asian market for you though!" />
  <row Id="31385" PostHistoryTypeId="2" PostId="14887" RevisionGUID="370564c5-a079-4270-8833-d4d581747765" CreationDate="2011-05-18T02:17:19.810" UserId="6194" Text="I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts and parmesan cheese.&#xD;&#xA;&#xD;&#xA;It was kept in a glass bottle in the refrigerator, and I've add some lemon juice on the top of the sauce to preserve it.&#xD;&#xA;&#xD;&#xA;It should be rotting already right?" />
  <row Id="31386" PostHistoryTypeId="1" PostId="14887" RevisionGUID="370564c5-a079-4270-8833-d4d581747765" CreationDate="2011-05-18T02:17:19.810" UserId="6194" Text="How long can a bottle of self-made basil sauce last without rotting?" />
  <row Id="31387" PostHistoryTypeId="3" PostId="14887" RevisionGUID="370564c5-a079-4270-8833-d4d581747765" CreationDate="2011-05-18T02:17:19.810" UserId="6194" Text="&lt;food-preservation&gt;" />
  <row Id="31388" PostHistoryTypeId="2" PostId="14888" RevisionGUID="e5089369-3ce5-4832-b1ac-e0b9c3284e57" CreationDate="2011-05-18T02:23:41.857" UserId="6195" Text="In the same vein as Bruce's answer, try using plain diced tomatoes and adding the spices yourself instead of using the &quot;italian&quot; variety. Also, If you use garlic in your sauce too that might sweeten it a little and counteract the bitterness without adding sugar." />
  <row Id="31389" PostHistoryTypeId="2" PostId="14889" RevisionGUID="5747346b-46f8-4837-917a-8b94038bc090" CreationDate="2011-05-18T02:26:14.693" UserId="6195" Text="I think it depends on how cold your refrigerator is. I'd try smelling it, and if it smells okay you can try tasting it. If it tastes okay then you're all set, but even if it's not rotten it might have lost its flavor in that time!" />
  <row Id="31390" PostHistoryTypeId="6" PostId="14887" RevisionGUID="409bb59c-3cac-4e6b-82c3-521159039126" CreationDate="2011-05-18T02:35:59.260" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;cheese&gt;&lt;oil&gt;&lt;food-preservation&gt;&lt;herbs&gt;" />
  <row Id="31391" PostHistoryTypeId="25" PostId="14881" RevisionGUID="ca8d3bb5-a48a-402e-a470-405d362a5b15" CreationDate="2011-05-18T02:49:47.037" Comment="http://twitter.com/#!/StackCooking/status/70682462442881024" />
  <row Id="31392" PostHistoryTypeId="2" PostId="14890" RevisionGUID="c1b4ac5b-acb0-478e-829c-309885d22c01" CreationDate="2011-05-18T02:55:40.923" UserId="5455" Text="Last summer was a long time ago. The National Center for Food Preservation has this to say about [herbs in oil:][1] &#xD;&#xA;&#xD;&#xA;&gt; Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. ... Pesto is an uncooked seasoning mixture of herbs, usually including fresh basil, and some oil. It may be frozen for long term storage&#xD;&#xA;&#xD;&#xA;*[Clostridium botulinum][2]* is a serious enough hazard with oiled herbs that I'd not trust a dash of lemon juice on top of the oil to protect me from getting sick after 9 months storage. You're much safer freezing the stuff as recommended.  Ice cube trays produce nice pesto cubes that you can store safely in a freezer bag for at least a couple years.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.uga.edu/nchfp/questions/FAQ_canning.html#31&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Clostridium_botulinum" />
  <row Id="31393" PostHistoryTypeId="2" PostId="14891" RevisionGUID="8ab8c61e-6da7-49e5-bed6-7765ecf64226" CreationDate="2011-05-18T03:01:03.087" UserId="4817" Text="Paneer can be used as is. Sometimes it is fried to extend shelf life. Cooks will also sometimes fry paneer until it is slightly brown and then put the fried cubes of paneer in hot water for a few minutes. This makes paneer very soft. &#xD;&#xA;&#xD;&#xA;If you do cook paneer, it will not melt, like most other cheese varieties, because it's an acid-set cheese." />
  <row Id="31394" PostHistoryTypeId="6" PostId="14845" RevisionGUID="5cdebcd5-30e3-4237-bb18-2552135b979a" CreationDate="2011-05-18T03:25:02.590" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;pasta&gt;&lt;tomatoes&gt;&lt;italian-cuisine&gt;" />
  <row Id="31395" PostHistoryTypeId="5" PostId="14887" RevisionGUID="bc69b055-6dba-4cf4-a3e4-ba2ecefecd63" CreationDate="2011-05-18T03:41:44.687" UserId="6194" Comment="added 8 characters in body" Text="I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese.&#xD;&#xA;&#xD;&#xA;It was kept in a glass bottle in the refrigerator, and I've add some lemon juice on the top of the sauce to preserve it.&#xD;&#xA;&#xD;&#xA;It should be rotting already right?" />
  <row Id="31396" PostHistoryTypeId="2" PostId="14892" RevisionGUID="108e6461-4ced-4bbd-9f31-0ad2691626c8" CreationDate="2011-05-18T03:58:41.123" UserId="770" Text="Instead of, or in addition to egg, try a panade of bread soaked in milk. I believe Cook's Illustrated uses this technique in one of their burger recipes to enhance flavor or texture. It will act as a binder as well." />
  <row Id="31397" PostHistoryTypeId="25" PostId="14882" RevisionGUID="a9a41e64-1306-4adf-aee3-f409f162a004" CreationDate="2011-05-18T05:49:47.903" Comment="http://twitter.com/#!/StackCooking/status/70727764491243520" />
  <row Id="31398" PostHistoryTypeId="2" PostId="14893" RevisionGUID="32e717a2-f52b-47cd-a281-c58ab5ef8e9f" CreationDate="2011-05-18T06:00:29.943" UserId="6197" Text="well ia m indian so let me tell you this : in traditional north indian cooking (and this is where paneer is widely used) paneer is _almost_ always cooked. Yes no prblem with not cooking it; but paneer uncooked is not a good dish. It is a more dry and stingy (for lack of a better word) cheese. so you see paneer or cottage cheese is best served cooked and well seasoned. That is where the real magic of cheese lies! &#xD;&#xA;P.S. Google &quot;paneer pakoda&quot; . this is a unique dish which will show you the versatility of the item. " />
  <row Id="31399" PostHistoryTypeId="2" PostId="14894" RevisionGUID="3979c2d1-cc0f-4b30-9a10-d8cdaf711480" CreationDate="2011-05-18T06:09:03.810" UserId="6168" Text="If I cut the onions and vegetables in the morning, they get dry up till evening. Is a taste change felt when you eat cooked vegetables, which dried up in 8 hours (before cooking)?" />
  <row Id="31400" PostHistoryTypeId="1" PostId="14894" RevisionGUID="3979c2d1-cc0f-4b30-9a10-d8cdaf711480" CreationDate="2011-05-18T06:09:03.810" UserId="6168" Text="Do dried vegetables effect the taste after cooking?" />
  <row Id="31401" PostHistoryTypeId="3" PostId="14894" RevisionGUID="3979c2d1-cc0f-4b30-9a10-d8cdaf711480" CreationDate="2011-05-18T06:09:03.810" UserId="6168" Text="&lt;drying&gt;" />
  <row Id="31402" PostHistoryTypeId="2" PostId="14895" RevisionGUID="38fb3543-e08e-4ca0-b722-89ceaca90fa1" CreationDate="2011-05-18T13:20:49.853" UserId="2001" Text="8 hours in still air is probably not going to be enough to thoroughly dry your vegetables.&#xD;&#xA;If you live in a very dry climate and the veggies were sitting uncovered in front of a fan the entire time then you might have actually dried them.&#xD;&#xA;&#xD;&#xA;So your title is asking a different question than your description.&#xD;&#xA;&#xD;&#xA;Description: &#xD;&#xA;If you live in a very humid climate then you might be more concerned about spoiling than drying. They may have become a little limp so it makes a difference how you plan to cook them. If the veggies are going to be diced and sauteed and used in something else then they will probably be fine. If they are going to be their own side- like steamed asparagus- then the texture may be decidedly un-fresh.&#xD;&#xA;&#xD;&#xA;Either way- the flavor will be normal or close to it.&#xD;&#xA;&#xD;&#xA;Title:&#xD;&#xA;Actual dehydrated veggies are different altogether. They have had most of their water removed. This concentrates flavors and changes them. They are sweeter and more intense. Their texture is also firmer and ranges from crisp to rubbery to almost normal depending on how much they are rehydrated.&#xD;&#xA;" />
  <row Id="31403" PostHistoryTypeId="5" PostId="8666" RevisionGUID="77551d23-cd6b-4e76-b8dd-9a9c3ecf6ff6" CreationDate="2011-05-18T13:29:13.710" UserId="15" Comment="deleted 1 characters in body" Text="Are you beginning the cooking process (after the marinade) with a spice rub and then poking that spice into (&quot;jerking&quot;) the meat? This is an obviously key step considering it's how the technique got its name, but I thought I might mention it. A good rub will go the distance, but like posts about buying chili powder and italian seasoning, make your own. Find one you like then build it from scratch. The 'definitiveness' is really in the cooking and the attitude of the fire.&#xD;&#xA;&#xD;&#xA;Working within the marinade, I would recommend steering away from the brown sugar a bit and incorporating a fruit juice like orange or any tropical fruit pulp. &#xD;&#xA;&#xD;&#xA;For an additional bit of emphasis on thyme: I am not sure how much you are digging into the cayenne/onion flavors, but the more you are the more thyme can also help lift the spirits of the dish and give its smokiness a brilliant contrast. Of note, too much thyme though and you will veer sharply toward cajun, for better or worse." />
  <row Id="31404" PostHistoryTypeId="5" PostId="8623" RevisionGUID="08e2cdcf-b838-4d3a-89fd-6a34ebd270fa" CreationDate="2011-05-18T13:36:01.100" UserId="15" Comment="revised phrasing, removed some text; added more directional questions" Text="There is so much variation in jerk recipes that it would be nice to have some clarity on the do's and don'ts. I like Jerk chicken, but my attempts to make it have generally not worked as well as the versions I have purchased. &#xD;&#xA;&#xD;&#xA;I normally do something like:&#xD;&#xA;&#xD;&#xA; - Spring onions&#xD;&#xA; - Garlic&#xD;&#xA; - Allspice&#xD;&#xA; - Some fresh thyme&#xD;&#xA; - Brown Sugar&#xD;&#xA; - Cayan (or scotch bonnet pepper if I can find it)&#xD;&#xA; - Ginger&#xD;&#xA; - Vinegar&#xD;&#xA; - Soy Sauce&#xD;&#xA; - Orange Juice.&#xD;&#xA;&#xD;&#xA;I then marinade, my best results seem to involve cooking in the marinade. However the results are still a little acidic.&#xD;&#xA;&#xD;&#xA; - Am I going down the right route?&#xD;&#xA; - Am I doing everything in the right order?&#xD;&#xA; - What are the key ingredients that are needed to produce a good balance and the distinct profile of flavors?" />
  <row Id="31405" PostHistoryTypeId="6" PostId="8623" RevisionGUID="08e2cdcf-b838-4d3a-89fd-6a34ebd270fa" CreationDate="2011-05-18T13:36:01.100" UserId="15" Comment="revised phrasing, removed some text; added more directional questions" Text="&lt;jerk&gt;&lt;caribbean-cuisine&gt;" />
  <row Id="31406" PostHistoryTypeId="2" PostId="14896" RevisionGUID="54467e90-6613-47d3-8a47-f2f2a9280e92" CreationDate="2011-05-18T13:56:25.403" UserId="218" Text="If you're eating them raw, or if they tend to oxidize (like avocado, for example) then yes, you may notice a difference.&#xD;&#xA;&#xD;&#xA;Otherwise, you're just losing a bit of water. No big deal." />
  <row Id="31407" PostHistoryTypeId="5" PostId="14894" RevisionGUID="603af83b-0a69-442c-86c7-3cacc61777ce" CreationDate="2011-05-18T14:19:59.627" UserId="15" Comment="rev to compensate for &quot;dehydrated&quot; vs &quot;dried out&quot; ambiguity of question; edited tags" Text="If I cut the onions and vegetables in the morning, they get dry up till evening. Is a taste change felt when you eat cooked vegetables, which dried out over 8 hours (before cooking)?" />
  <row Id="31408" PostHistoryTypeId="4" PostId="14894" RevisionGUID="603af83b-0a69-442c-86c7-3cacc61777ce" CreationDate="2011-05-18T14:19:59.627" UserId="15" Comment="rev to compensate for &quot;dehydrated&quot; vs &quot;dried out&quot; ambiguity of question; edited tags" Text="Does the drying out of vegetables effect the taste after cooking?" />
  <row Id="31409" PostHistoryTypeId="6" PostId="14894" RevisionGUID="603af83b-0a69-442c-86c7-3cacc61777ce" CreationDate="2011-05-18T14:19:59.627" UserId="15" Comment="rev to compensate for &quot;dehydrated&quot; vs &quot;dried out&quot; ambiguity of question; edited tags" Text="&lt;storage-method&gt;&lt;vegetables&gt;&lt;flavor&gt;" />
  <row Id="31410" PostHistoryTypeId="5" PostId="14894" RevisionGUID="22b32e77-3353-4bb4-84c8-3ae163089453" CreationDate="2011-05-18T16:31:59.107" UserId="1393" Comment="effect-&gt;affect" Text="If I cut the onions and vegetables in the morning, they dry up till evening. Is there a taste change when you eat cooked vegetables, which dried out over 8 hours (before cooking)?" />
  <row Id="31411" PostHistoryTypeId="4" PostId="14894" RevisionGUID="22b32e77-3353-4bb4-84c8-3ae163089453" CreationDate="2011-05-18T16:31:59.107" UserId="1393" Comment="effect-&gt;affect" Text="Does the drying out of vegetables affect the taste after cooking?" />
  <row Id="31412" PostHistoryTypeId="2" PostId="14897" RevisionGUID="002b810b-ed8f-474a-a140-42a061794765" CreationDate="2011-05-18T16:34:07.107" UserId="1393" Text="I don't think the water change will be very significant. If you were to lay them out flat so the surfaces dried a bit, they might sear and brown more easily (because that effect depends on moisture reduction in the first millimeter or so of the vegetable so that it can go above 212 F). The other thing that can be a factor is that once a vegetable is cut, some enzymes are released from the cells that can cause changes. Whether that effect will make any substantial difference depends a lot on which vegetables you are talking about." />
  <row Id="31413" PostHistoryTypeId="2" PostId="14898" RevisionGUID="7dd352c4-b389-4289-addc-e5b80b2e91df" CreationDate="2011-05-18T18:05:02.817" UserId="6198" Text="It could be eaten raw, but is generally heated or cooked.&#xD;&#xA;&#xD;&#xA;Personally, I find that pouring piping hot sauce over room-temperature paneer cubes works wonders for delicate sauce-based dishes, while cooking them gives best results and texture in dryer style dishes.&#xD;&#xA;&#xD;&#xA;I have only used fresh homemade paneer, so I am not sure if differences in taste or texture with the store-bought stuff would yield different recommendations." />
  <row Id="31414" PostHistoryTypeId="2" PostId="14899" RevisionGUID="16e7a21d-f8fb-4aac-adc5-e196da79ad87" CreationDate="2011-05-18T18:37:19.107" UserId="6199" Text="I put it in a plastic storage bag (quart or gallon) and put it in the microwave for 30 seconds to 1 minute (depends on amount I'm heating) and do not seal the bag.  This works great and you can store it in the same bag." />
  <row Id="31415" PostHistoryTypeId="2" PostId="14900" RevisionGUID="d8cb42d3-32e8-4ff9-b3ea-bad864629ec8" CreationDate="2011-05-18T19:08:56.757" UserId="4782" Text="I have made a carrot cake several times, and I like the way the cake turns out but I want it to have more spice flavors. The recipe only calls for 1 tsp of cinnamon, but since I want it to have more spice flavors I have tried adding varying combinations of the following spices:&#xD;&#xA;&#xD;&#xA; - cloves&#xD;&#xA; - allspice&#xD;&#xA; - nutmeg&#xD;&#xA;&#xD;&#xA;I have tried amounts between 1/2 tsp and 1 tsp of each of the above spices but it seems the taste is always the same - good but not spicy enough. I'm afraid to go too far overboard and ruin a good cake, so does anyone have any suggestions on how much to add or other spices that would help the cake be more spicy?&#xD;&#xA;" />
  <row Id="31416" PostHistoryTypeId="1" PostId="14900" RevisionGUID="d8cb42d3-32e8-4ff9-b3ea-bad864629ec8" CreationDate="2011-05-18T19:08:56.757" UserId="4782" Text="How to spice up a carrot cake" />
  <row Id="31417" PostHistoryTypeId="3" PostId="14900" RevisionGUID="d8cb42d3-32e8-4ff9-b3ea-bad864629ec8" CreationDate="2011-05-18T19:08:56.757" UserId="4782" Text="&lt;spices&gt;&lt;cake&gt;&lt;carrot&gt;" />
  <row Id="31418" PostHistoryTypeId="2" PostId="14901" RevisionGUID="b538705d-924a-4778-a220-7e898746e197" CreationDate="2011-05-18T19:25:34.263" UserId="4194" Text="I would go easy on the cloves and allspice, but increasing the nutmeg and cinnamon more shouldn't be too risky. You might also try mace if you can get hold of it; it's the dried husk that surrounds nutmeg." />
  <row Id="31419" PostHistoryTypeId="2" PostId="14902" RevisionGUID="748d97ea-6b29-4048-92ba-910941fb89bd" CreationDate="2011-05-18T19:27:20.927" UserId="2001" Text="Cayenne pepper.&#xD;&#xA;&#xD;&#xA;I'm actually serious. I haven't tried it in carrot cake but a little capsaicin actually works well with a little sweet to offset it. Chile powder also works well in sweet things.&#xD;&#xA;&#xD;&#xA;Cardamom is my wife's favorite and so it goes into many baked goods I make. It would work and be interesting but not spicy.&#xD;&#xA;&#xD;&#xA;You can always put in a good extra dose of cinnamon if you want it to punch you in the face." />
  <row Id="31420" PostHistoryTypeId="2" PostId="14903" RevisionGUID="401f4451-6507-4e63-91a4-1643e1095452" CreationDate="2011-05-18T20:45:21.640" UserId="3489" Text="IMO, the key to a good jerk is the triple combo of sweethot spiciness, garlic/onion boldness, and that allspice twist. Well, that and cooking technique if you're doing a blackened version, which is common. So, it looks like you have the sweet and hot components covered. If it's too sweet, then maybe increase the spiciness and other aspects. For more robust flavor, I agree with mfg about the thyme. You can also try adding msg. It's a bit hard to answer your question because you're not saying specifically *what* you feel is missing: what exactly doesn't work well?&#xD;&#xA;&#xD;&#xA;The major tip I wanted to contribute, though, is to add **sesame seed**. You can do this in the marinade, but I even go through the effort to toast and chop them a bit for a rub as well as a secret ingredient. I love that extra nutty robustness, and maybe with some paprika or new mexico chili powder. It can be overdone, but you do have some leeway - maybe around 1 teaspoon of chopped seeds per 1/4 cup of marinade, or per chicken breast if using in a rub.&#xD;&#xA;&#xD;&#xA;Something else that goes good with chicken and compliments allspice is tarragon; just throw in a couple pinches so it doesn't take a lead role, though." />
  <row Id="31421" PostHistoryTypeId="2" PostId="14904" RevisionGUID="7a0790b4-34d4-496a-a338-2a5c3fef6506" CreationDate="2011-05-18T21:11:50.327" UserId="210" Text="When it comes to spicing cakes I tend to err on the side of heavy handed as I like them to have a bit of punch.  I'd go for more cinnamon definitely, and I'd also consider a good pinch or more of powdered ginger.  i love the combination of cinnamon and ginger in a cake.&#xD;&#xA;&#xD;&#xA;I also like to butter my cake tin, then sprinkle a layer of sugar over the butter and cinnamon/ginger/whatever spices I'm putting in over that, then pour the cake mix on, to give the cake crust a nice, cooked spiced edge, hopefully with a bit of chewiness from the sugar.  this works especially well with upside down fruit cakes." />
  <row Id="31425" PostHistoryTypeId="25" PostId="14900" RevisionGUID="35e5585a-ae59-4001-95d1-f2dce9cd9bfe" CreationDate="2011-05-18T23:49:49.347" Comment="http://twitter.com/#!/StackCooking/status/70999561098899456" />
  <row Id="31428" PostHistoryTypeId="2" PostId="14906" RevisionGUID="47b7ed96-4f13-4126-ae9d-482ac5fc0119" CreationDate="2011-05-19T07:47:04.570" UserId="5770" Text="for goulash,ditch the turkey, ground beef, cheese, salsa, and corn.&#xD;&#xA;Add chunks of beef (or maybe mutton), lots of paprika, some potatoes, garlic.&#xD;&#xA;Probably needs other ingredients as well, pepper for example (or something similar)." />
  <row Id="31429" PostHistoryTypeId="25" PostId="14887" RevisionGUID="ef094e00-9e4d-43b2-bc98-af8e130dbd03" CreationDate="2011-05-19T08:49:49.763" Comment="http://twitter.com/#!/StackCooking/status/71135458691792896" />
  <row Id="31430" PostHistoryTypeId="25" PostId="14894" RevisionGUID="467d7068-a11f-4218-aa06-563457a42ab3" CreationDate="2011-05-19T11:49:51.003" Comment="http://twitter.com/#!/StackCooking/status/71180761839058944" />
  <row Id="31431" PostHistoryTypeId="2" PostId="14907" RevisionGUID="34d764db-0305-4448-ac36-4d08e8fa2297" CreationDate="2011-05-19T14:11:14.667" UserId="6204" Text="I've been using an iPad as others have suggested. Option 1 is to vecro it to a cabinet or the fridge etc. where it is not in danger of getting caught in a spill. You can navigate just fine with a nuckle or the back of your wrist if your hands are a mess.&#xD;&#xA;&#xD;&#xA;Option 2 is put it in a gallon zipper bag. I recommend the 'storage' type over the freezer type as the plastic is thinner and won't interfere with the screen. If you are going to be using it for something with audio it won't sound good, but if you have something with airplay (I use a in the kitchen you can shift the audio over there, which is a good idea anyway as the volume level of an iPad really can't compete with kitchen noise.&#xD;&#xA;&#xD;&#xA;I'm considering putting in a permanently mounted 50&quot; LCD screen when I remodel. If so it will be connected to a computer in the basement under the kitchen, and have a touchscreen overlay added to it. The overlay uses light beam interruption and senses 'touch' without you really having to make contact with the screen. This is probably more than most people want to mess with though." />
  <row Id="31432" PostHistoryTypeId="2" PostId="14908" RevisionGUID="983b775d-dba6-488b-97ef-30df55531989" CreationDate="2011-05-19T14:19:02.897" UserId="6204" Text="In future a good way to go is freezing it in an ice cube tray. Lay it in and drizzle some olive oil over the top to seal out air, and freeze. As soon as it sets up put the cubes into a freezer bag and put the bag into some sort of storage container and back in the freezer. Then you can just pop a cube out when you need some (or cut in half if you need less). Keeps a year easily, and two is possible." />
  <row Id="31433" PostHistoryTypeId="2" PostId="14909" RevisionGUID="b66c74e9-d872-4d40-b211-8bebe33dd095" CreationDate="2011-05-19T14:21:44.690" UserId="6204" Text="For mashing I've always found steam to give the best results. It makes fully cooked vegetables that are easy to test for doneness along the way, they don't get waterlogged, and most importantly their sugars and starches don't dissolve into the water so you get better flavor.&#xD;&#xA;&#xD;&#xA;In a pinch if you find you miscalculated and one veggie is done before the other you can pull the basket off the pot and fish out whatever is done and then let the rest finish." />
  <row Id="31434" PostHistoryTypeId="2" PostId="14910" RevisionGUID="99cf32d7-d8b1-4769-be1e-00f0af1ffdb9" CreationDate="2011-05-19T14:24:12.020" UserId="6204" Text="I think Wayfaring nailed it. Bread is most likely. After years of baking you may find you have a certain population established in your kitchen as well. It is also possible you had your windows open because it was a fine spring day and some natural yeast wandered in." />
  <row Id="31435" PostHistoryTypeId="2" PostId="14911" RevisionGUID="e3b21c8d-655b-4aa5-9d11-c23693115456" CreationDate="2011-05-19T14:32:05.257" UserId="6204" Text="250g of canned black beans is about a cup of soaked/cooked beans, which is the same as a drained 15oz/425g tin. &#xD;&#xA;&#xD;&#xA;The volume of beans increases from 2-3x. It is probably closer to 3x for black beans but I'm not certain.&#xD;&#xA;&#xD;&#xA;So I would cook up about **80g-90g of dry beans**, I think that will get you a bit more than you need without a huge waste. 70g would probably nail it but if I'm wrong you would be short. And I'd take notes on what the weight change is for future reference :-).&#xD;&#xA;" />
  <row Id="31436" PostHistoryTypeId="2" PostId="14912" RevisionGUID="9beacc9a-8bec-48c7-9cfd-b03b2fe97a92" CreationDate="2011-05-19T14:39:42.757" UserId="6204" Text="I'm working on a cookbook that is designed to make it easier to master the steps that go into a recipe, and understand the timing, especially when trying to get multiple items to 'line up' so they all complete around the same time to serve a meal.&#xD;&#xA;&#xD;&#xA;I've seen a number of interesting takes on recipe format that take it beyond the typical list of ingredients--list of steps format. These include the cooking for engineers format, and a wide range of illustrated recipes that are cute but actually make it more difficult to understand for a novice.&#xD;&#xA;&#xD;&#xA;I have 'invented' something new unlike anything I've seen anywhere else, but I want to look around and make sure I'm not accidentally stepping on an existing idea; I don't want to be accused of having stolen someone else's concept. So I'm am curious if anyone has seen any interesting formats for recipes around." />
  <row Id="31437" PostHistoryTypeId="1" PostId="14912" RevisionGUID="9beacc9a-8bec-48c7-9cfd-b03b2fe97a92" CreationDate="2011-05-19T14:39:42.757" UserId="6204" Text="New takes on recipe format" />
  <row Id="31438" PostHistoryTypeId="3" PostId="14912" RevisionGUID="9beacc9a-8bec-48c7-9cfd-b03b2fe97a92" CreationDate="2011-05-19T14:39:42.757" UserId="6204" Text="&lt;cookbook&gt;&lt;organization&gt;" />
  <row Id="31439" PostHistoryTypeId="25" PostId="14912" RevisionGUID="df1f04c5-5c4e-4f4f-baea-2bcdc6580c63" CreationDate="2011-05-19T14:49:54.797" Comment="http://twitter.com/#!/StackCooking/status/71226076952657921" />
  <row Id="31440" PostHistoryTypeId="2" PostId="14913" RevisionGUID="602e64c2-1c71-417f-b306-d77c869e0bcd" CreationDate="2011-05-19T15:55:58.027" UserId="1887" Text="The two main formats I've seen for recipes are:&#xD;&#xA;&#xD;&#xA; 1. Ingredients list followed by instructions, which may be numbered, in several paragraphs, or in one paragraph. Sometimes the ingredients are listed to the side of the recipe instead of above. &#xD;&#xA;&#xD;&#xA; 2. Ingredients listed immediately above the preparation step in which they are used. This makes shopping a bit harder but makes the actual preparation easier.&#xD;&#xA;&#xD;&#xA;This answer is community wiki so that other people can add formats they've seen. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="31441" PostHistoryTypeId="16" PostId="14913" RevisionGUID="479f17e7-39e5-4a69-b912-50ca95f2e4f6" CreationDate="2011-05-19T15:55:58.027" UserId="1887" />
  <row Id="31442" PostHistoryTypeId="2" PostId="14914" RevisionGUID="879204f8-caed-45de-b15a-0f4c485dfbd2" CreationDate="2011-05-19T15:58:37.463" UserId="4817" Text="A recipe I am trying out (for khaman dhokla) requires *fruit salt*. What is it? What can I use as a suitable substitute?" />
  <row Id="31443" PostHistoryTypeId="1" PostId="14914" RevisionGUID="879204f8-caed-45de-b15a-0f4c485dfbd2" CreationDate="2011-05-19T15:58:37.463" UserId="4817" Text="What's Fruit Salt?" />
  <row Id="31444" PostHistoryTypeId="3" PostId="14914" RevisionGUID="879204f8-caed-45de-b15a-0f4c485dfbd2" CreationDate="2011-05-19T15:58:37.463" UserId="4817" Text="&lt;fruit&gt;&lt;salt&gt;&lt;indian-cuisine&gt;" />
  <row Id="31445" PostHistoryTypeId="2" PostId="14915" RevisionGUID="25d0624d-8ca3-4068-82b8-ff1cebee1f07" CreationDate="2011-05-19T16:12:54.167" UserId="1393" Text="[Modernist Cuisine][1] has an interesting recipe format. You can see a sample recipe [here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/jKu528&#xD;&#xA;  [2]: http://forums.egullet.org/uploads/modernist_cuisine/ModernistCuisine5-125.jpg" />
  <row Id="31446" PostHistoryTypeId="2" PostId="14916" RevisionGUID="205101bf-6c1d-4bf7-b9b3-535f65c9142d" CreationDate="2011-05-19T16:39:48.923" UserId="3489" Text="You're direction here is.. unique, for a goulash. However, as I look at where you're going with this, I'd say be sure to use a proportionally larger quantity of both red and **green bell peppers, too**.&#xD;&#xA;&#xD;&#xA;I think what defines the flavor of the dish is the duo blend of bold beef and bell pepper, with a minor presence of tomato. Paprika helps establish robustness to that taste, as will onion and garlic. The rest is just ancillary, but will add depth. Elendi's recommendations for spices are spot on, and I might add pinches of rosemary and marjoram if there's enough beefiness to support that extra headiness." />
  <row Id="31447" PostHistoryTypeId="2" PostId="14917" RevisionGUID="76d849ce-29d7-42f8-9ad4-f75439553250" CreationDate="2011-05-19T16:49:26.233" UserId="5600" Text="You are looking for [Sodium Citrate][1] (citric acid salts).  One of the most common brands of fruit salt is [ENO][2], which is comprised of 60% baking soda and 40% citric acid.  If you already have those two ingredients, then I suspect that you could substitute baking soda and citric acid for &quot;fruit salt&quot; (although I've never tried it).  Alternatively, you could try substituting baking soda and some other souring agent in the same ratio.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sodium_citrate&#xD;&#xA;  [2]: http://www.google.com/search?q=eno+fruit+salt&amp;hl=en&amp;safe=active" />
  <row Id="31448" PostHistoryTypeId="2" PostId="14918" RevisionGUID="db941711-3429-4e2a-a489-218077c34e29" CreationDate="2011-05-19T16:52:22.780" UserId="3489" Text="Apparently, this is a very [old term](http://books.google.com/books?id=wTTOAAAAMAAJ&amp;lpg=PA387&amp;ots=XCc5BaMg-F&amp;dq=%22fruit%20salt%22%20vs%20%22cream%20of%20tartar%22&amp;pg=PA359#v=onepage&amp;q=fruit%20salt&amp;f=false) (see page 360).&#xD;&#xA;&#xD;&#xA;To answer your question, some recipes apparently allow you to substitute **baking soda** for fruit salt." />
  <row Id="31449" PostHistoryTypeId="5" PostId="14918" RevisionGUID="c5d4652f-7551-49cb-b583-37408797e5cd" CreationDate="2011-05-19T17:05:05.687" UserId="3489" Comment="edit; added 2 characters in body; added 12 characters in body" Text="Apparently, this is a very [old term](http://books.google.com/books?id=wTTOAAAAMAAJ&amp;lpg=PA387&amp;ots=XCc5BaMg-F&amp;dq=%22fruit%20salt%22%20vs%20%22cream%20of%20tartar%22&amp;pg=PA359#v=onepage&amp;q=fruit%20salt&amp;f=false) (see page 360).&#xD;&#xA;&#xD;&#xA;To answer your question, some recipes apparently allow you to substitute **baking powder** for fruit salt.&#xD;&#xA;&#xD;&#xA;*EDIT..* There may be a way to add [cream of tartar](http://www.ehow.com/how_8071085_make-own-cream-tartar.html) to baking soda for a more accurate substitution. I mention this because I don't have sodium citrate on hand, but do have cream of tartar (potassium bitartrate). Also, a comment on [this post](http://chefinyou.com/2009/07/khaman-dhokla-recipe/#comment-29315) indicates such a substitution strategy. When baking, the chemical balance may need to be accutate - wish I had a more accurate answer. " />
  <row Id="31450" PostHistoryTypeId="25" PostId="14914" RevisionGUID="b9bc0234-7a34-492f-812b-6247e42e042e" CreationDate="2011-05-19T17:49:55.460" Comment="http://twitter.com/#!/StackCooking/status/71271378136989696" />
  <row Id="31451" PostHistoryTypeId="2" PostId="14919" RevisionGUID="32604c4b-b2dd-4c17-aa55-52d6876b4829" CreationDate="2011-05-19T17:54:31.747" UserId="2859" Text="I've been trying to grow my own sourdough starter; I went with a 'pure' method, with 50g each of hard-wheat flour from a local mill and water.  I've fed it once and it seems to be bubbling nicely after a couple of days, and the taste is nice and tangy, but I'm not noticing the increase in volume that I would expect.  The area I'm in (the Pacific NW) is still fairly cold (the interior temp in my house is probably mid- to upper-60s) so I suspect that could be a factor, but at what point (I'm about 4 days in now, including a second divide-and-feed pass a day or two ago) should I start to expect any real vigorous expansion out of the starter?" />
  <row Id="31452" PostHistoryTypeId="1" PostId="14919" RevisionGUID="32604c4b-b2dd-4c17-aa55-52d6876b4829" CreationDate="2011-05-19T17:54:31.747" UserId="2859" Text="My sourdough starter is bubbling but not rising, suggestions?" />
  <row Id="31453" PostHistoryTypeId="3" PostId="14919" RevisionGUID="32604c4b-b2dd-4c17-aa55-52d6876b4829" CreationDate="2011-05-19T17:54:31.747" UserId="2859" Text="&lt;sourdough&gt;" />
  <row Id="31454" PostHistoryTypeId="2" PostId="14920" RevisionGUID="abcfaeea-0661-4e51-91ad-adbb53d23de6" CreationDate="2011-05-19T18:14:06.783" UserId="2001" Text="If the starter is &quot;bubbling nicely&quot; then you are already there.&#xD;&#xA;&#xD;&#xA;Bread rises because the CO2 produced by the yeast is trapped by the protein in the dough. If you see bubbles then your starter is already producing the necessary CO2.&#xD;&#xA;&#xD;&#xA;A starter has so much water in it that the protein doesn't trap the gas- thus you see bubbles rise to the surface.&#xD;&#xA;&#xD;&#xA;You should be able to use the starter in a bread dough and that bubbling will turn into rising." />
  <row Id="31455" PostHistoryTypeId="5" PostId="14920" RevisionGUID="4d49a43a-44de-41d5-9e38-8540b960c0da" CreationDate="2011-05-19T18:19:17.043" UserId="2001" Comment="Clarification" Text="If the starter is &quot;bubbling nicely&quot; then you may be already there.&#xD;&#xA;&#xD;&#xA;Bread rises because the CO2 produced by the yeast is trapped by the protein in the dough. If you see bubbles then your starter is already producing the necessary CO2.&#xD;&#xA;&#xD;&#xA;A starter has so much water in it that the protein doesn't trap the gas- thus you see bubbles rise to the surface. If you expect your starter to trap the gas and expand then it would have to have more protein. This isn't required for a starter to work.&#xD;&#xA;&#xD;&#xA;You should be able to use the starter in a bread dough and that bubbling will turn into rising." />
  <row Id="31456" PostHistoryTypeId="2" PostId="14921" RevisionGUID="d8e98030-cd4f-4319-9ab5-89665663eb97" CreationDate="2011-05-19T18:33:19.187" UserId="4750" Text="I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes. &#xD;&#xA;&#xD;&#xA;This is the original recipe:&#xD;&#xA;&#xD;&#xA;    1 cup lukewarm water&#xD;&#xA;    1/3 cup (3/4 ounce) instant potato flakes&#xD;&#xA;    2 1/4 teaspoons yeast&#xD;&#xA;    1 tablespoon honey&#xD;&#xA;    2 1/2 cups (11 1/4 ounces) bread flour&#xD;&#xA;    1 large egg&#xD;&#xA;    1 teaspoon salt&#xD;&#xA;    1 tablespoon olive oil&#xD;&#xA;&#xD;&#xA;How much fresh baked potato should I substitute for the instant potato flakes?" />
  <row Id="31457" PostHistoryTypeId="1" PostId="14921" RevisionGUID="d8e98030-cd4f-4319-9ab5-89665663eb97" CreationDate="2011-05-19T18:33:19.187" UserId="4750" Text="How much fresh potato to substitute for instant potato flakes when baking?" />
  <row Id="31458" PostHistoryTypeId="3" PostId="14921" RevisionGUID="d8e98030-cd4f-4319-9ab5-89665663eb97" CreationDate="2011-05-19T18:33:19.187" UserId="4750" Text="&lt;baking&gt;&lt;substitutions&gt;" />
  <row Id="31459" PostHistoryTypeId="5" PostId="14913" RevisionGUID="b989da89-a398-41f7-8ebd-453c9b80e250" CreationDate="2011-05-19T18:47:14.197" UserId="1163" Comment="Added &quot;table&quot; format. Considered adding it as a separate option, but upon reflection it seems to me a subcategory of the &quot;ingredients above every step&quot; format. Feel free to separate out again." Text="The two main formats I've seen for recipes are:&#xD;&#xA;&#xD;&#xA; 1. Ingredients list followed by instructions, which may be numbered, in several paragraphs, or in one paragraph. Sometimes the ingredients are listed to the side of the recipe instead of above. &#xD;&#xA;&#xD;&#xA; 2. Ingredients listed immediately above the preparation step in which they are used, or next to it (in a column by themselves: the recipe as a whole is a table with rows corresponding to the steps and two columns - left column ingredients, right column preparation). The former option makes shopping a bit harder but makes the actual preparation easier; the latter option could be considered best of both worlds (easy shopping and easy preparation).&#xD;&#xA;&#xD;&#xA;This answer is community wiki so that other people can add formats they've seen. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="31460" PostHistoryTypeId="2" PostId="14922" RevisionGUID="893e7c62-14f1-4cd8-bcee-18d4084fe41a" CreationDate="2011-05-19T19:21:58.943" UserDisplayName="Ezra" Text="It's somewhat well-known that [applying an acidic solution to sliced apples prevents them from turning brown as quickly][1].  I believe that the primary motivation to prevent the &quot;browning&quot; is aesthetic: slightly brown apples don't appear as appetizing as bright white ones.&#xD;&#xA;&#xD;&#xA;Is there any other reason to do this? &#xD;&#xA;&#xD;&#xA;----------------------&#xD;&#xA;&#xD;&#xA;[This page][1] on the subject of apple-browning states:&#xD;&#xA;&#xD;&#xA;&gt;When an apple is cut, it releases an enzyme called polyphenol oxydase. This copper-based compound breaks down in the presence of oxygen, acting both as an antibacterial agent and as a deterrent to animals. This is what forms the brown coating on the apple. &#xD;&#xA;&#xD;&#xA;The Wikipedia entry for [food browning][2] refers to the browning of apples as &quot;undesirable&quot; but is without qualification, and the entry for [polyphenol oxidase][3] says nothing about its properties other than colour, and I couldn't find any additional explanation of the &quot;antibacterial&quot; properties of browned apples, and what that actually means.&#xD;&#xA;&#xD;&#xA;----------------------&#xD;&#xA;&#xD;&#xA;My question is two-fold: &#xD;&#xA;&#xD;&#xA;1. Is apple-browning undesirable for any non-aesthetic reason, such as affecting taste, or any property other than colour?  &#xD;&#xA;2. When people apply a solution to apples to make them &quot;last longer&quot;, how should I read this?  Does this simply mean &quot;will brown slower&quot;, or is there something else to it?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.strangequestions.com/question/631/Why-dont-apple-slices-turn-brown-when-lemon-juice-is-sprayed-on-them.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Browning_%28chemical_process%29&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Polyphenol_oxidase" />
  <row Id="31461" PostHistoryTypeId="1" PostId="14922" RevisionGUID="893e7c62-14f1-4cd8-bcee-18d4084fe41a" CreationDate="2011-05-19T19:21:58.943" UserDisplayName="Ezra" Text="Why prevent apples from turning brown?" />
  <row Id="31462" PostHistoryTypeId="3" PostId="14922" RevisionGUID="893e7c62-14f1-4cd8-bcee-18d4084fe41a" CreationDate="2011-05-19T19:21:58.943" UserDisplayName="Ezra" Text="&lt;food-safety&gt;&lt;preparation&gt;&lt;food-preservation&gt;&lt;apples&gt;" />
  <row Id="31463" PostHistoryTypeId="2" PostId="14923" RevisionGUID="3e87e7f1-b1b1-43da-a0d9-85646d461082" CreationDate="2011-05-19T19:42:46.317" UserId="2001" Text="In addition to the brown color they also become mushy and have a bruised flavor. Not a nice thing.&#xD;&#xA;&#xD;&#xA;I don't know anything about the brown being antibacterial but I don't really care because I don't expect cut apples to stay around long enough to harbor bacteria.&#xD;&#xA;&#xD;&#xA;An acidic solution will prevent browning. I toss mine with dilute lemon juice. They will last for days in the fridge without browning. I've not done an experiment to see how long it will take them to actually spoil." />
  <row Id="31464" PostHistoryTypeId="2" PostId="14924" RevisionGUID="5d8897cb-6181-452f-8430-fbfd21f45631" CreationDate="2011-05-19T19:45:53.237" UserId="3618" Text="A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam.  It was wrapped in wax paper and was told that I could leave it out on cold, shady spot of the counter until it was broken up, at which point I needed to refridgate it.  I left it in the paper for a couple of weeks and imagine my surprise when I went to get a slice and it had what looks like white mold growing on the top.  It has spent only three weeks on the counter and appears to be in a yellow parafin wax (it's got printing on it, so I'm assuming it's wax).&#xD;&#xA;&#xD;&#xA;Can I still eat it?  If I wash off the mold, would that make it better?  Should I have put it in the fridge?&#xD;&#xA;&#xD;&#xA;If it is edible, how exactly should I store it after it's cut?&#xD;&#xA;&#xD;&#xA;I was really looking forward to that cheese." />
  <row Id="31465" PostHistoryTypeId="1" PostId="14924" RevisionGUID="5d8897cb-6181-452f-8430-fbfd21f45631" CreationDate="2011-05-19T19:45:53.237" UserId="3618" Text="Is my fancy cheese still safe to eat?" />
  <row Id="31466" PostHistoryTypeId="3" PostId="14924" RevisionGUID="5d8897cb-6181-452f-8430-fbfd21f45631" CreationDate="2011-05-19T19:45:53.237" UserId="3618" Text="&lt;storage-method&gt;&lt;cheese&gt;&lt;mold&gt;" />
  <row Id="31467" PostHistoryTypeId="6" PostId="14924" RevisionGUID="20a998da-13ca-4ca5-8d7b-ed509eaf269a" CreationDate="2011-05-19T20:04:15.723" UserId="3618" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;cheese&gt;&lt;mold&gt;" />
  <row Id="31468" PostHistoryTypeId="2" PostId="14925" RevisionGUID="b061f62c-1717-434f-b092-ec4a30a4eb0c" CreationDate="2011-05-19T20:40:41.010" UserId="4777" Text="I believe that if you cut/scrape off the mold the rest  will be fine. &#xD;&#xA;&#xD;&#xA;With a huge chunk of wrapped and refrigerated parmigiano reggiano, for example, I have been scraping it off before grating it for over 18 months now with no ill effects. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="31469" PostHistoryTypeId="25" PostId="14924" RevisionGUID="d7e5b13f-bf86-41ee-9c35-f565c6cd2e38" CreationDate="2011-05-19T20:49:56.157" Comment="http://twitter.com/#!/StackCooking/status/71316679216463872" />
  <row Id="31470" PostHistoryTypeId="2" PostId="14926" RevisionGUID="57b269fd-356f-4912-943d-070dd9dfd6dd" CreationDate="2011-05-19T21:34:36.190" UserId="3203" Text="The [cookingforengineers][1] site has a nice ingredient plus method layout. I use a similar format for my personal recipes&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/" />
  <row Id="31471" PostHistoryTypeId="2" PostId="14927" RevisionGUID="6cba1edb-53ed-447b-afea-d4e4c1782693" CreationDate="2011-05-19T22:02:19.160" UserId="3203" Text="Instant potato flakes are effectively dehydrated mashed potatoes (and personally very nasty :-( )&#xD;&#xA;&#xD;&#xA;In general for potato flakes you mix 3:4 volume flakes to water. They increase in volume by about two and a bit times, and weight about six times&#xD;&#xA;&#xD;&#xA;For potato powder you mix 1:5 volume powder to water. They increase in volume by about three times, and weight about six times.&#xD;&#xA;&#xD;&#xA;So roughly 3.75 ounces of water are required to rehydrate .75 ounces of potato flakes which gives 4.5 ounces of mash, or just less than 2/3 cup of mash&#xD;&#xA;&#xD;&#xA;Remember to remove the equivalent water (3.75 ounces) from the recipe&#xD;&#xA;&#xD;&#xA;This all varies slightly depending on the supplier of flakes and what variety of potato they used&#xD;&#xA;" />
  <row Id="31472" PostHistoryTypeId="2" PostId="14928" RevisionGUID="92b6d0cf-894e-4310-a63d-6354b87cea43" CreationDate="2011-05-19T22:48:33.253" UserId="6206" Text="Please provide a list of alternative ingredients to baking powder, and how much of the substitute to use in place of baking powder." />
  <row Id="31473" PostHistoryTypeId="1" PostId="14928" RevisionGUID="92b6d0cf-894e-4310-a63d-6354b87cea43" CreationDate="2011-05-19T22:48:33.253" UserId="6206" Text="alternative leavening agents other than baking powder, and their ratios of substitution" />
  <row Id="31474" PostHistoryTypeId="3" PostId="14928" RevisionGUID="92b6d0cf-894e-4310-a63d-6354b87cea43" CreationDate="2011-05-19T22:48:33.253" UserId="6206" Text="&lt;baking&gt;&lt;baking-powder&gt;" />
  <row Id="31475" PostHistoryTypeId="2" PostId="14929" RevisionGUID="feb1fe69-8839-45d1-a112-02d48a008bd3" CreationDate="2011-05-19T23:13:37.383" UserId="201" Text="[Joy The Baker][1] and [Salt and Fat][2] do a pictorial style presentation that I find inspirational.  It's a story-woven-with-ideas format, with a fairly standard (simple) recipe listing at the tail of the picture essay.  &#xD;&#xA;&#xD;&#xA;I also have bread baking cookbook (title I can't seem to find/remember) that boiled dozens of breads down to 3 basic recipes: a generic way of presenting recipes that would make for a great cookbook on soups, sauces, stews, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joythebaker.com/&#xD;&#xA;  [2]: http://saltandfat.com/" />
  <row Id="31476" PostHistoryTypeId="2" PostId="14930" RevisionGUID="179be9ef-656d-43f1-b115-beb757aa7c05" CreationDate="2011-05-19T23:23:39.077" UserId="6204" Text="I wouldn't expect much expansion on a newly cultured starter. Given the high water content it will be very 'slack'. Even my many generations old one doesn't rise much unless I leave it at room temp for an afternoon.&#xD;&#xA;&#xD;&#xA;I would continue with the growth pattern you are following, i.e. cut it in half and feed again a few times. There would be no harm in taking the 'discard' each time and baking it up to see what you get. I'd make a simple starter-only loaf like the [KA 'extra tangy'](http://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe) recipe and see what you get." />
  <row Id="31477" PostHistoryTypeId="2" PostId="14931" RevisionGUID="cc16ed46-4b9d-4e3f-b65d-6a5d45388290" CreationDate="2011-05-19T23:26:56.507" UserId="5781" Text="rouxbe.com uses a format similar to @MarthaF.'s #2 option above. 3 columns:&#xD;&#xA;1. photo of step&#xD;&#xA;2. ingredients&#xD;&#xA;3. instructions&#xD;&#xA;&#xD;&#xA;See sample here: [http://rouxbe.com/recipes/2313][1]&#xD;&#xA;&#xD;&#xA;They also do video recipes, but I find the text instructions more useful. The video snippets for individual techniques are pretty handy though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://rouxbe.com/recipes/2313" />
  <row Id="31478" PostHistoryTypeId="2" PostId="14932" RevisionGUID="a88a42b4-6916-416f-98c2-f6b27e2ffbdb" CreationDate="2011-05-19T23:30:23.033" UserId="6204" Text="You can make a straight substitute 1:1 for baking powder by making your own, combine 2 parts cream of tartar and 1 part baking soda. This is essentially the same thing as baking powder, which consists of baking soda + acid.&#xD;&#xA;&#xD;&#xA;Baking powder is used in recipes where there is insufficient acidity in the rest of the ingredients to activate the baking soda.&#xD;&#xA;&#xD;&#xA;This type of leavening is completely different from biological leavening, and there is no reasonable substitution to be made (i.e. yeast)." />
  <row Id="31479" PostHistoryTypeId="25" PostId="14928" RevisionGUID="443acb71-a850-4df4-bd8d-7ac90d972928" CreationDate="2011-05-19T23:49:56.307" Comment="http://twitter.com/#!/StackCooking/status/71361978718883840" />
  <row Id="31480" PostHistoryTypeId="5" PostId="14929" RevisionGUID="5c64830b-4b39-4d7b-bdd1-f8f2b88e14c1" CreationDate="2011-05-20T00:01:39.457" UserId="201" Comment="Added title of book I couldn't remember the name of." Text="[Joy The Baker][1] and [Salt and Fat][2] do a pictorial style presentation that I find inspirational.  It's a story-woven-with-ideas format, with a fairly standard (simple) recipe listing at the tail of the picture essay.  &#xD;&#xA;&#xD;&#xA;I also have bread baking cookbook (Bread Made Easy) that boiled dozens of breads down to 6 basic recipes: a generic way of presenting recipes that would make for a great cookbook on soups, sauces, stews, etc.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.joythebaker.com/&#xD;&#xA;  [2]: http://saltandfat.com/" />
  <row Id="31481" PostHistoryTypeId="2" PostId="14933" RevisionGUID="33dec2eb-d3f9-44c5-a10e-81f1774a4ced" CreationDate="2011-05-20T00:09:18.443" UserDisplayName="daniel" Text="Nobody's going to bother paying any attention to this, but before I go:&#xD;&#xA;&#xD;&#xA;DO NOT FOLLOW SATANICPUPPY'S ADVICE. Ground beef is a perfect setting for bacterial growth anyway, Ground beef that has been partially cooked and refrozen multiple times is *guaranteed* to have a huge amount of bacterial contamination." />
  <row Id="31484" PostHistoryTypeId="2" PostId="14935" RevisionGUID="09f0b293-e5d0-4853-a1f9-835be606383a" CreationDate="2011-05-20T01:31:38.637" UserId="4637" Text="I only have one cup of jasmine rice left, but plenty of basmati. Can I just mix them together in the rice cooker?" />
  <row Id="31485" PostHistoryTypeId="1" PostId="14935" RevisionGUID="09f0b293-e5d0-4853-a1f9-835be606383a" CreationDate="2011-05-20T01:31:38.637" UserId="4637" Text="Can jasmine rice and basmati rice be cooked together?" />
  <row Id="31486" PostHistoryTypeId="3" PostId="14935" RevisionGUID="09f0b293-e5d0-4853-a1f9-835be606383a" CreationDate="2011-05-20T01:31:38.637" UserId="4637" Text="&lt;rice&gt;&lt;mixing&gt;" />
  <row Id="31487" PostHistoryTypeId="2" PostId="14936" RevisionGUID="4bc39d86-4790-4365-88a5-465921bc4d32" CreationDate="2011-05-20T01:42:09.640" UserId="5918" Text="I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter.  I've had eggs that past due date before without issues but these were two weeks overdue and I thought they smelled a bit off but I couldn't be sure.  &#xD;&#xA;&#xD;&#xA;Would anyone know if bad/old eggs in baking would make you sick?  The eggs are cooked in the batter so I was hoping that they would still be ok." />
  <row Id="31488" PostHistoryTypeId="1" PostId="14936" RevisionGUID="4bc39d86-4790-4365-88a5-465921bc4d32" CreationDate="2011-05-20T01:42:09.640" UserId="5918" Text="Bad eggs in baking?" />
  <row Id="31489" PostHistoryTypeId="3" PostId="14936" RevisionGUID="4bc39d86-4790-4365-88a5-465921bc4d32" CreationDate="2011-05-20T01:42:09.640" UserId="5918" Text="&lt;baking&gt;&lt;eggs&gt;" />
  <row Id="31491" PostHistoryTypeId="25" PostId="14936" RevisionGUID="a7340afb-e574-443a-9c14-898bc11e2339" CreationDate="2011-05-20T02:49:56.003" Comment="http://twitter.com/#!/StackCooking/status/71407274576457728" />
  <row Id="31492" PostHistoryTypeId="2" PostId="14938" RevisionGUID="10631f9b-f486-4aa6-a3fc-a67cdf096fb3" CreationDate="2011-05-20T04:43:50.187" UserId="201" Text="The standard test for eggs is to slowly lower your egg(s) in cold water.  If it floats, throw it out.  The smell test will only identify severely rotten eggs, while the float test will hint at how well the egg will perform as a binder in baking recipes.&#xD;&#xA;&#xD;&#xA;If it helps, the FDA standard best-by dates are normally 1 week prior to the use-by (which is the date the food is considered no longer fit to use).  The standard use-by date for eggs in the US is 28 days after being laid. After 28 days the chances of bacterial growth within the egg are significant enough that they're not worth using.&#xD;&#xA;" />
  <row Id="31493" PostHistoryTypeId="2" PostId="14939" RevisionGUID="783227a1-a5d0-48fb-be25-3c12d73c198f" CreationDate="2011-05-20T04:48:01.277" UserId="6171" Text="It shouldn't be a problem, since their cooking times are similar." />
  <row Id="31494" PostHistoryTypeId="25" PostId="14935" RevisionGUID="520d3b20-f723-4ea5-b93d-8b27290d7299" CreationDate="2011-05-20T05:49:56.480" Comment="http://twitter.com/#!/StackCooking/status/71452575970500608" />
  <row Id="31495" PostHistoryTypeId="2" PostId="14940" RevisionGUID="21188f58-8029-477e-a87d-deafeea3d59d" CreationDate="2011-05-20T08:06:17.453" UserId="4127" Text="I found that when I dry apple slices (usually early dessert apples) that there is no noticeable difference in the finished product - except of course the colour. I went so far as to have people blind-test them, nobody could tell between acid-treated and &quot;natural&quot; dried apples with statistical significance." />
  <row Id="31496" PostHistoryTypeId="25" PostId="14921" RevisionGUID="24ba99b6-5342-47be-aea5-8167f8fc52ac" CreationDate="2011-05-20T11:49:57.207" Comment="http://twitter.com/#!/StackCooking/status/71543175910653953" />
  <row Id="31498" PostHistoryTypeId="25" PostId="14922" RevisionGUID="9917daf3-a06a-49d7-b2c6-3747108b5d60" CreationDate="2011-05-20T14:49:58.290" Comment="http://twitter.com/#!/StackCooking/status/71588479263444992" />
  <row Id="31499" PostHistoryTypeId="2" PostId="14941" RevisionGUID="aeb42bb4-434a-410c-8e18-65501d500630" CreationDate="2011-05-20T15:39:26.133" UserId="6216" Text="I have made ganache with carob chips with great success after a few trial and error and the flavor is wonderful. What you need is to heat your heavy cream first and then gradually add the carob chips slowly until you get the thickness you want. Hint: you will not need as much carob chips as you would chocolate. You use less.&#xD;&#xA;&#xD;&#xA;Hope this helps! ;)" />
  <row Id="31500" PostHistoryTypeId="5" PostId="14915" RevisionGUID="acff76c7-7e3c-41ac-bdd0-8082d5f4a2f8" CreationDate="2011-05-20T16:05:00.740" UserId="1393" Comment="added 268 characters in body" Text="[Modernist Cuisine][1] has an interesting recipe format. You can see a sample recipe [here][2]. The thing I like about the format is that it takes for granted you know how to do basic things like saute, reduce, blend and so forth, so it strips the recipe down to the essential directions. This actually makes it much easier to follow for reasonably skilled cooks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/jKu528&#xD;&#xA;  [2]: http://forums.egullet.org/uploads/modernist_cuisine/ModernistCuisine5-125.jpg" />
  <row Id="31501" PostHistoryTypeId="5" PostId="14933" RevisionGUID="d7ebb90e-912f-4985-a6a8-598b72566a81" CreationDate="2011-05-20T17:03:00.127" UserId="60" Comment="deleted 112 characters in body" Text="Ground beef is a perfect setting for bacterial growth anyway, Ground beef that has been partially cooked and refrozen multiple times is *guaranteed* to have a huge amount of bacterial contamination." />
  <row Id="31502" PostHistoryTypeId="5" PostId="14884" RevisionGUID="97c9ba85-037d-42f4-9e6d-a2541b7ab69a" CreationDate="2011-05-20T17:03:34.667" UserId="60" Comment="deleted 106 characters in body" Text="For my part, I suggest you explore the wonders of Spaghetti, and that most American of dishes, the &quot;Sloppy Joe.&quot; &#xD;&#xA;&#xD;&#xA;You can try adding binders like egg and/or peanut butter (or bananas if you're vegan, har har) in order to firm up your beef for pan frying (forget the grill, it ain't happenin), but, while that will help, it'll definitely change the flavor...possibly for the better. I've been known to add those things to regular ground beef (Also, applesauce, which will not help your problem here, but is quite tasty).&#xD;&#xA;" />
  <row Id="31503" PostHistoryTypeId="2" PostId="14942" RevisionGUID="a8deef88-3a52-4380-a512-53aacb1715f0" CreationDate="2011-05-20T18:57:13.660" UserId="6218" Text="I've just found some deep frozen salmon in my freezer but I'm unsure if it's still eatable though the package says it still should. The case is that the salmon is still pink as it should be but it's back where the back bone should be, it's green/grayish. Is the fish still alright?" />
  <row Id="31504" PostHistoryTypeId="1" PostId="14942" RevisionGUID="a8deef88-3a52-4380-a512-53aacb1715f0" CreationDate="2011-05-20T18:57:13.660" UserId="6218" Text="Salmon with green back" />
  <row Id="31505" PostHistoryTypeId="3" PostId="14942" RevisionGUID="a8deef88-3a52-4380-a512-53aacb1715f0" CreationDate="2011-05-20T18:57:13.660" UserId="6218" Text="&lt;salmon&gt;" />
  <row Id="31506" PostHistoryTypeId="2" PostId="14943" RevisionGUID="a31893b8-17b3-409a-8a0e-d916097f9bff" CreationDate="2011-05-20T19:11:01.987" UserId="60" Text="If you bought your salmon frozen, and kept it frozen this entire time then it is safe to eat.&#xD;&#xA;&#xD;&#xA;Foods actually remain safe indefinitely when stored below freezing. You should be aware that safe does not necessarily mean palatable. As food ages, even when frozen, it degrades in quality via oxidation and other chemical processes. This degradation in quality will definitely affect the taste, and even the nutritional value to a degree.&#xD;&#xA;&#xD;&#xA;For salmon, it will taste best within 7 to 9 months.&#xD;&#xA;&#xD;&#xA;Source: http://stilltasty.com/fooditems/index/18246" />
  <row Id="31510" PostHistoryTypeId="25" PostId="14942" RevisionGUID="3c47877e-ad8e-4501-bd42-3cca4191a9e8" CreationDate="2011-05-20T23:49:58.557" Comment="http://twitter.com/#!/StackCooking/status/71724375719686144" />
  <row Id="31511" PostHistoryTypeId="2" PostId="14945" RevisionGUID="657f4090-e002-45d2-ad55-8baa372ac2e3" CreationDate="2011-05-20T23:56:34.500" UserId="4489" Text="For the past few months, I've been doing a fair amount of curing, and I think I've gotten my pastrami down pretty nicely. Now that warm weather is here, I have burgers on the brain, and considering how to merge these two loves. &#xD;&#xA;&#xD;&#xA;What I'm looking for advice on is how to approach this feat. I was considering one of two basic directions:&#xD;&#xA;&#xD;&#xA; 1. Cure ground beef&#xD;&#xA; 1. Patty-ify completed pastrami&#xD;&#xA;&#xD;&#xA;In the former case, I would mix the cure right into the beef, rest for a few days, then form patties, crust, and slow-grill over a smoky flame.&#xD;&#xA;&#xD;&#xA;In the latter case, I would take a completed pastrami, mince it, form it into patties (probably with a binder), and then grill.&#xD;&#xA;&#xD;&#xA;Has anyone tried anything like this? Am I off my rocker? Are there any other approaches I'm missing here?" />
  <row Id="31512" PostHistoryTypeId="1" PostId="14945" RevisionGUID="657f4090-e002-45d2-ad55-8baa372ac2e3" CreationDate="2011-05-20T23:56:34.500" UserId="4489" Text="A burger made from pastrami" />
  <row Id="31513" PostHistoryTypeId="3" PostId="14945" RevisionGUID="657f4090-e002-45d2-ad55-8baa372ac2e3" CreationDate="2011-05-20T23:56:34.500" UserId="4489" Text="&lt;hamburgers&gt;&lt;pastrami&gt;" />
  <row Id="31514" PostHistoryTypeId="2" PostId="14946" RevisionGUID="0372c191-c75b-4153-8eea-f025a232021a" CreationDate="2011-05-21T01:50:17.197" UserId="6204" Text="It strikes me that it would be a bit overpowering, and that even with a binder you would have a hard time keeping it together. Cured ground beef just seems like it would be nasty :-)&#xD;&#xA;&#xD;&#xA;I've experimented myself with two 'inclusions' in fresh beef patties. One is bacon (cooked), the other is salami. They are both interesting, and if minced finely and added to the grind they do not interfere with texture but add some excellent flavors and saltiness.&#xD;&#xA;&#xD;&#xA;I would imagine pastrami would give you a nice result as an inclusion too. I'd chop it up and mix it in with the cubed up beef before you run it through the grinder.&#xD;&#xA;&#xD;&#xA;With burgers really the fresher the better. I grind about 2 hours before grill time, and that is only so I can throw the patties into the freezer. I like them thin and cooked through, so I need to freeze them so they hold their shape better during the first side cooking. If you like your burgers to have some pink you'll probably want to skip the freezer.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31515" PostHistoryTypeId="2" PostId="14947" RevisionGUID="3c5c582c-cdb4-4098-b43d-e0baddbda6ae" CreationDate="2011-05-21T01:55:02.187" UserId="5918" Text="What's the best way to store cream cheese icing to make it last as long as possible?  How long will it be good for?&#xD;&#xA;&#xD;&#xA;The icing is made up of &#xD;&#xA;&#xD;&#xA;    1/2 cup of butter&#xD;&#xA;    1 cup cream cheese&#xD;&#xA;    3 cups icing sugar" />
  <row Id="31516" PostHistoryTypeId="1" PostId="14947" RevisionGUID="3c5c582c-cdb4-4098-b43d-e0baddbda6ae" CreationDate="2011-05-21T01:55:02.187" UserId="5918" Text="Storing Cream Cheese Icing" />
  <row Id="31517" PostHistoryTypeId="3" PostId="14947" RevisionGUID="3c5c582c-cdb4-4098-b43d-e0baddbda6ae" CreationDate="2011-05-21T01:55:02.187" UserId="5918" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;icing&gt;" />
  <row Id="31518" PostHistoryTypeId="2" PostId="14948" RevisionGUID="c9f04486-b765-4346-8964-b19f26dd41ab" CreationDate="2011-05-21T02:17:05.083" UserId="6222" Text="Melting of &quot;wok&quot; burners is common when flat bases pans are used. They reflect the heat back. Always follow the manufacturers directions!Useing a wok with a ring on the bottom will most likely damage the cooktop. A good wok on a good burner doesnt need such rings." />
  <row Id="31521" PostHistoryTypeId="2" PostId="14951" RevisionGUID="12c2fc93-79c1-4cf5-b9d2-c36408e9dd7f" CreationDate="2011-05-21T04:53:16.100" UserId="266" Text="If I want to keep cut apples from turning brown (e.g. if I'm packing them in a container in my daughter's lunch), I put a small amount of Vitamin C crystals (ascorbic acid) in.  This will actually _reverse_ the oxidation, turning slightly brown apple chunks white/yellow again.  On the odd occasion when the apples didn't get eaten for a few days, they've tasted fine to me." />
  <row Id="31522" PostHistoryTypeId="2" PostId="14952" RevisionGUID="82b6240e-5ec3-4d34-bdee-bdbc84f4a54a" CreationDate="2011-05-21T05:34:21.563" UserId="3203" Text="**Gooey** is how they are meant to be on the inside, with a thin, crisp, and lightly browned shell, otherwise it's a meringue&#xD;&#xA;&#xD;&#xA;Weeping is a common small problem, it shouldn't affect it too much, and can be corrected&#xD;&#xA; &#xD;&#xA;Check out my post of how to make them http://cooking.stackexchange.com/questions/9860/what-is-the-best-way-to-making-a-great-pavlova-base/9902#9902" />
  <row Id="31523" PostHistoryTypeId="5" PostId="10656" RevisionGUID="469148aa-0224-412a-b61e-c5479e4cdfe6" CreationDate="2011-05-21T05:38:01.730" UserId="3203" Comment="deleted 1 characters in body; edited tags" Text="My pavlova turned out too soft , sticky and &quot;gooey&quot;.  Yellowish liquid was seeping out of it during and continued after baking," />
  <row Id="31524" PostHistoryTypeId="6" PostId="10656" RevisionGUID="469148aa-0224-412a-b61e-c5479e4cdfe6" CreationDate="2011-05-21T05:38:01.730" UserId="3203" Comment="deleted 1 characters in body; edited tags" Text="&lt;baking&gt;&lt;new-zealand-cuisine&gt;" />
  <row Id="31525" PostHistoryTypeId="25" PostId="14945" RevisionGUID="41be8898-f059-44d7-b0d0-042fc9b04a9f" CreationDate="2011-05-21T05:49:59.287" Comment="http://twitter.com/#!/StackCooking/status/71814974451892225" />
  <row Id="31526" PostHistoryTypeId="2" PostId="14953" RevisionGUID="88dbef5a-3dfa-4ab6-832d-4d0d035eb3f6" CreationDate="2011-05-21T06:11:47.850" UserId="-1" Text="" />
  <row Id="31527" PostHistoryTypeId="2" PostId="14954" RevisionGUID="35b42869-4471-40c3-9ac8-083269d3ee51" CreationDate="2011-05-21T06:11:47.850" UserId="-1" Text="" />
  <row Id="31528" PostHistoryTypeId="2" PostId="14955" RevisionGUID="28cc9e1b-e581-459a-a344-68f8e5c62968" CreationDate="2011-05-21T06:19:13.717" UserDisplayName="user2185" Text="At a restaurant I used to work at we used a dishwasher for our whole steamed Red Snapper that was on the catering menu.&#xD;&#xA;&#xD;&#xA;For catering it's great because you can fit 2 rows of 4 on a rack and do them all at one time.&#xD;&#xA;&#xD;&#xA;The wash cycle was completely skipped and the fish was steamed using the heated dry cycle.&#xD;&#xA;&#xD;&#xA;The Red Snapper was first scaled.  Tail and head left for presentation and we would stand them up in the swimming position by putting a ball of foil under the belly.&#xD;&#xA;&#xD;&#xA;Season well with kosher salt and fresh herbs then use a traditional court bouillon and pour fill the bottom of the dishwasher up by about 2 inches.  The water input hose was removed and the dishwasher was manually drained with a drain plug after use.  They came out perfect every time and could even hold for a few hours before service if we left the door closed after the cycle finished.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="31530" PostHistoryTypeId="2" PostId="14957" RevisionGUID="422c24e2-f35a-44f5-8f52-9d539efec928" CreationDate="2011-05-21T06:41:52.060" UserDisplayName="user2185" Text="I hate cooking with recipes.  Home cooks get way to caught up on measuring stuff and how long to cook for blah blah blah.&#xD;&#xA;&#xD;&#xA;I think it would a very unique and a useful format to write a cookbook that explains the how and the why of the flavor combinations,the process and how the ingredients go together.&#xD;&#xA;&#xD;&#xA;Cooking is not an exact science (except baking) it is an art form, a passion and most importantly a way to bring people together.  To me a recipe is like a paint by numbers set.&#xD;&#xA;&#xD;&#xA;Teach the reader to know when something is done and it doesn't really matter if they use 2 cups of chopped tomatoes or 1 large tomato or 4 cloves of garlic.  Teach them to rely on their senses and what they like to determine the amount of something and give suggestions on how you do it.&#xD;&#xA;&#xD;&#xA;Use photography and describe the experience, tastes, and smells.  Empower the reader to really enjoy cooking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31531" PostHistoryTypeId="2" PostId="14958" RevisionGUID="813b5b0c-9367-4f81-92c7-7463d7a5a2d4" CreationDate="2011-05-21T06:51:35.017" UserDisplayName="user2185" Text="Bamboo cutting boards get better with age.  They also have to be cured properly before use (Some don't need this).&#xD;&#xA;&#xD;&#xA;To cure the board wipe with food grade mineral oil leaving a thin film when it gets soaked up and is dry again repeat the process.  It usually takes about a week oiling every day till it's really usable.&#xD;&#xA;&#xD;&#xA;Maintain it by re oiling every month or so depending on how much you use it and always dry it after washing." />
  <row Id="31532" PostHistoryTypeId="25" PostId="14947" RevisionGUID="460ca59c-6052-4b6e-8eff-1cef4ea81a1a" CreationDate="2011-05-21T08:50:00.340" Comment="http://twitter.com/#!/StackCooking/status/71860278475751424" />
  <row Id="31533" PostHistoryTypeId="6" PostId="14942" RevisionGUID="eb7f2a3e-58ba-4f1f-abf9-84066b6e20aa" CreationDate="2011-05-21T09:09:58.377" UserId="5861" Comment="Question is about food safety, so added tag." Text="&lt;food-safety&gt;&lt;salmon&gt;" />
  <row Id="31534" PostHistoryTypeId="24" PostId="14942" RevisionGUID="eb7f2a3e-58ba-4f1f-abf9-84066b6e20aa" CreationDate="2011-05-21T09:09:58.377" Comment="Proposed by 5861 approved by 60 edit id of 165" />
  <row Id="31535" PostHistoryTypeId="5" PostId="14953" RevisionGUID="cda6c4be-71ab-4861-9789-476ed278b979" CreationDate="2011-05-21T09:10:26.487" UserId="3203" Comment="added 1342 characters in body" Text="New Zealand has representatives from nearly every culture in the World, so it can be confusing to which is Kiwi food. Some essentials are:&#xD;&#xA;&#xD;&#xA;* Afghan biscuits – Chocolate cornflakes biscuit with chocolate and walnut topping&#xD;&#xA;* ANZAC biscuits – World War One survival biscuits (effectively porridge, toast, topping, and hokey pokey in a biscuit)&#xD;&#xA;* Boil up – Very fatty meat and green boiled up until casserole like. Served up with hard tack biscuits (cabin bread)&#xD;&#xA;* Fish and chips (fush’n’chups)&#xD;&#xA;* Geothermal hot water cooking - Basketed food slowly simmered in natural geothermal pools&#xD;&#xA;* Hamburgers - with beetroot, and/or fried egg&#xD;&#xA;* Hangi – Fire heated hot rocks in a earthen pit. Food basketed and steamed for many hours&#xD;&#xA;* Hokey pokey ice cream – Plain ice cream with lots of small chunks of hokey pokey (Sponge toffee)&#xD;&#xA;* Lamingtons&#xD;&#xA;* Lolly cake&#xD;&#xA;* Marmite – Yeast extract spread for sandwiches or toast. Never to be confused with Vegemite from Australia&#xD;&#xA;* Meat pie - Beef steak, steak and kidney, mince (ground beef)&#xD;&#xA;* Pavlova – Gooey meringue cake topped with cream and fruit&#xD;&#xA;* Pork and puha – Boiled wild pork and local wild watercress like plant&#xD;&#xA;* Sunday roast – World famous free range sheep roasted with root vegetables&#xD;&#xA;* Scones – Import English hard sweet biscuit, often trimmed with dates or dried fruit. Best fresh&#xD;&#xA;" />
  <row Id="31536" PostHistoryTypeId="24" PostId="14953" RevisionGUID="cda6c4be-71ab-4861-9789-476ed278b979" CreationDate="2011-05-21T09:10:26.487" Comment="Proposed by 3203 approved by 60 edit id of 166" />
  <row Id="31537" PostHistoryTypeId="5" PostId="14954" RevisionGUID="11e5c68f-8eed-4261-ac61-5df8bb8ba472" CreationDate="2011-05-21T09:10:31.107" UserId="3203" Comment="added 426 characters in body" Text="New Zealand, Aotearoa, &quot;land of the long white cloud&quot;. A country with a harmonious blend of cultures has developed some unique, though borrowed cooking styles and recipes. Due to physical isolation, sometimes limited resources, and &quot;escape&quot; mentality they are always willing to substitute something due to supply or cost, sometimes with hardly recognisable results. All Kiwis have a copy of the &quot;Edmonds Cook Book&quot; on hand :-)" />
  <row Id="31538" PostHistoryTypeId="24" PostId="14954" RevisionGUID="11e5c68f-8eed-4261-ac61-5df8bb8ba472" CreationDate="2011-05-21T09:10:31.107" Comment="Proposed by 3203 approved by 60 edit id of 167" />
  <row Id="31539" PostHistoryTypeId="25" PostId="14853" RevisionGUID="cf35f023-2370-41f2-b236-393945a23cb4" CreationDate="2011-05-21T11:50:00.090" Comment="http://twitter.com/#!/StackCooking/status/71905576283680768" />
  <row Id="31540" PostHistoryTypeId="2" PostId="14959" RevisionGUID="aed8c8c0-e1b2-4a18-b4c7-48e7dc529a64" CreationDate="2011-05-21T14:18:46.723" UserId="611" Text="I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture when I put the tofu in it.&#xD;&#xA;After a couple of hours it was still fine, and then I tossed it all in the frying pan. &#xD;&#xA;Within a minute or two, the sauce had split, and had lost most of its flavour. What parameter of the cooking am I getting wrong?" />
  <row Id="31541" PostHistoryTypeId="1" PostId="14959" RevisionGUID="aed8c8c0-e1b2-4a18-b4c7-48e7dc529a64" CreationDate="2011-05-21T14:18:46.723" UserId="611" Text="Why did my peanut butter sauce split?" />
  <row Id="31542" PostHistoryTypeId="3" PostId="14959" RevisionGUID="aed8c8c0-e1b2-4a18-b4c7-48e7dc529a64" CreationDate="2011-05-21T14:18:46.723" UserId="611" Text="&lt;sauce&gt;&lt;frying&gt;&lt;marinade&gt;&lt;thai-cuisine&gt;" />
  <row Id="31543" PostHistoryTypeId="2" PostId="14960" RevisionGUID="3af4e638-6070-4149-81f7-980ff19a7321" CreationDate="2011-05-21T14:20:01.147" UserId="6158" Text="I'm going on a 12 day hike with my boyfriend in a couple of months. We'll be at a mountain station that has limited supplies (e.g. meat) for sale every couple of days, but ideally I want to carry as much food as possible (buying food in the wilderness is expensive!). We'll be walking 15-20 kilometres a day. We'll be cooking food on a small gas burner (can only cook one thing at a time).&#xD;&#xA;&#xD;&#xA;I've never hiked for more than 3 days before and I'm at a loss on how to plan to feed the both of us for that length of time. Whatever I bring needs to be low on weight/space taken up, and yet be high in energy and nutritional content. And preferably so that I can use the same ingredients for different meals. I don't want to bring something that I'm only going to use once.&#xD;&#xA;&#xD;&#xA;I hope this is on topic here, because I would really need advice on what to eat, how to plan a menu/eating plan, how to make the food taste good with limited resources/time. " />
  <row Id="31544" PostHistoryTypeId="1" PostId="14960" RevisionGUID="3af4e638-6070-4149-81f7-980ff19a7321" CreationDate="2011-05-21T14:20:01.147" UserId="6158" Text="How can I create a varied (or at least tasty) menu for a 12 day hike whilst using as few ingredients as possible?" />
  <row Id="31545" PostHistoryTypeId="3" PostId="14960" RevisionGUID="3af4e638-6070-4149-81f7-980ff19a7321" CreationDate="2011-05-21T14:20:01.147" UserId="6158" Text="&lt;menu-planning&gt;" />
  <row Id="31546" PostHistoryTypeId="25" PostId="14960" RevisionGUID="0ef028ba-24b9-4912-8b9a-935aefd6da8b" CreationDate="2011-05-21T14:50:00.550" Comment="http://twitter.com/#!/StackCooking/status/71950876599795712" />
  <row Id="31547" PostHistoryTypeId="2" PostId="14961" RevisionGUID="1d7b1a7c-21fa-4320-972e-96623a770cfb" CreationDate="2011-05-21T15:42:10.947" UserId="6225" Text="I made a red velvet icing with pretty much these same ingredients and I was able to freeze it for a month and it was still perfectly fine to use after a night of defrosting in the fridge." />
  <row Id="31548" PostHistoryTypeId="2" PostId="14962" RevisionGUID="831857d5-c5f6-46a6-8c1e-751e8300cf6a" CreationDate="2011-05-21T16:33:13.263" UserId="6204" Text="It will freeze indefinitely (say a year) if you take two steps; &#xD;&#xA;&#xD;&#xA;1) Seal it up good, no air exposed surfaces. Ideally a freezer bag and then suck all the air out.&#xD;&#xA;&#xD;&#xA;2) After it thaws re-whip it just before applying. If you can, thaw it by throwing into the fridge the day before so you have more control over the temperature as you approach the time when you will use it.&#xD;&#xA;&#xD;&#xA;Also worth pointing out that the faster it goes to frozen the more stable it will be (less separation of fat/water content, crystals etc.) so put it in the coldest part of your fridge for at least a few hours, then transfer it to the coldest part of your freezer so it makes a fast transition." />
  <row Id="31549" PostHistoryTypeId="2" PostId="14963" RevisionGUID="a658d429-aeef-4ca0-9e22-af46fe60986a" CreationDate="2011-05-21T16:41:47.563" UserId="6204" Text="You need to 1) increase the emulsification, and 2) reduce the amount of time the sauce is very hot.&#xD;&#xA;&#xD;&#xA;You can try adding honey or mustard to the sauce, that will improve emulsification. You can also hit it with a stick blender which will do a much better job of breaking it up than can be done by hand.&#xD;&#xA;&#xD;&#xA;Also it may look ok after a few hours but who knows how much separation is starting to happen at a very small scale and will accelerate when it hits heat.&#xD;&#xA;&#xD;&#xA;Add the sauce at the last possible moment before plating. It isn't going to benefit from cooking, and it isn't going to marinade into the cooked food, so don't have it in any longer than it takes for it to warm up. 20 seconds is probably all it will take." />
  <row Id="31550" PostHistoryTypeId="2" PostId="14964" RevisionGUID="5fc5ddcc-6f93-4cc7-9b37-0291fc69372c" CreationDate="2011-05-21T18:58:29.493" UserId="6226" Text="You need to work rye flour much longer than ordinary flour for the gluten to start binding the dough. I use a hand beater with dough hooks and start off with a very moist mix that includes olive oil and egg. Let it rise for a few hours then work more rye into the dough by hand kneading until it is nice and springy." />
  <row Id="31551" PostHistoryTypeId="2" PostId="14965" RevisionGUID="b0aeb5f5-9c64-412c-a522-d38d35f07752" CreationDate="2011-05-21T20:25:49.840" UserId="304" Text="We take home-dehydrated cooked meat (beef, chicken, ground beef) along with spices, tomato leather to make tomato sauce, pasta, rice, dehyrated potato-and-sauce (eg scalloped potatoes) from the grocery store, home-dehydrated vegtables, and dried fruit. From that you can make stew, pasta-with-meat-sauce, curry-on-rice, and so on. You might also be interested in making your own english muffins since bread products squish and don't keep well: http://www.gregcons.com/canoe/muffins.htm. &#xD;&#xA;&#xD;&#xA;Backpacking is tougher than canoeing but as long as you can be sure of plenty of water, you should be fine with dried products. We usually bring a little frozen meat for the first night, and frozen bacon for the first morning, well wrapped in newspaper, but those might be too heavy when hiking." />
  <row Id="31552" PostHistoryTypeId="25" PostId="14959" RevisionGUID="99047c92-32ad-46e8-84a6-08834bad5e5d" CreationDate="2011-05-21T20:50:01.060" Comment="http://twitter.com/#!/StackCooking/status/72041475919187968" />
  <row Id="31553" PostHistoryTypeId="10" PostId="14960" RevisionGUID="700954ed-8684-4635-9240-6a0a6685a95f" CreationDate="2011-05-21T21:43:08.530" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31554" PostHistoryTypeId="25" PostId="14919" RevisionGUID="6e143fc9-5cfe-46a1-a2d4-113f406ecf11" CreationDate="2011-05-21T23:50:02.380" Comment="http://twitter.com/#!/StackCooking/status/72086779825623040" />
  <row Id="31556" PostHistoryTypeId="2" PostId="14967" RevisionGUID="bbbe116a-0217-42e8-868e-87c7aad42809" CreationDate="2011-05-22T00:32:17.443" UserId="6228" Text="Brown hens lay brown eggs, also black hens, all heavy [over 4 lb] hens lay brown eggs.Italian chickens are about 4 lb. too heavy to lay white eggs too light to lay brown so the egg shells are yellow. Allso if you fry A brown egg and A white egg and put them on the same plate I'll bet you can't tell the driffernts. George An x farmer." />
  <row Id="31562" PostHistoryTypeId="25" PostId="14631" RevisionGUID="518d353d-2e95-4bf8-8378-7f1373b3ea4e" CreationDate="2011-05-22T05:50:03.507" Comment="http://twitter.com/#!/StackCooking/status/72177381573533696" />
  <row Id="31563" PostHistoryTypeId="2" PostId="14969" RevisionGUID="93aad7dc-aca2-4cb0-9b12-e9e1f5bf136f" CreationDate="2011-05-22T08:04:47.367" UserId="4257" Text="This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic.&#xD;&#xA;&#xD;&#xA;*Extruded snack* seems to be the technical term for manufactured not-quite-chips snacks like Wotsits, Twisties, Cheezels…  It comes from the way they’re manufactured, by extrusion from a press.  It may also involve other technical details beyond this, I’m not sure.&#xD;&#xA;&#xD;&#xA;Are the popular British snacks Twiglets an example of this, or are they produced in some other way?  Also: pretzels?  Rice cakes?  Hula hoops?  Pringles?&#xD;&#xA;&#xD;&#xA;(Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like Marmite, except that even people who love Marmite may hate Twiglets.)&#xD;&#xA;&#xD;&#xA;Carried over from [this english.se discussion](http://english.stackexchange.com/questions/26374/does-british-english-have-a-word-for-dry-starchy-savoury-snacks-that-are-not-fri/26375#26375)." />
  <row Id="31564" PostHistoryTypeId="1" PostId="14969" RevisionGUID="93aad7dc-aca2-4cb0-9b12-e9e1f5bf136f" CreationDate="2011-05-22T08:04:47.367" UserId="4257" Text="Are Twiglets an “extruded snack”?" />
  <row Id="31565" PostHistoryTypeId="3" PostId="14969" RevisionGUID="93aad7dc-aca2-4cb0-9b12-e9e1f5bf136f" CreationDate="2011-05-22T08:04:47.367" UserId="4257" Text="&lt;chips&gt;" />
  <row Id="31567" PostHistoryTypeId="12" PostId="14955" RevisionGUID="c8471f7e-61ac-4cd2-9d61-c9ac9ed05162" CreationDate="2011-05-22T08:27:34.310" UserDisplayName="user2185" Text="[{&quot;Id&quot;:2185,&quot;DisplayName&quot;:&quot;delete me&quot;}]" />
  <row Id="31568" PostHistoryTypeId="12" PostId="6016" RevisionGUID="23bc9660-2e85-441e-862e-27c68d876ef3" CreationDate="2011-05-22T08:27:45.917" UserDisplayName="user2185" Text="[{&quot;Id&quot;:2185,&quot;DisplayName&quot;:&quot;delete me&quot;}]" />
  <row Id="31569" PostHistoryTypeId="12" PostId="6014" RevisionGUID="92979e64-0557-4e96-9d48-64fdf6c4c526" CreationDate="2011-05-22T08:27:52.843" UserDisplayName="user2185" Text="[{&quot;Id&quot;:2185,&quot;DisplayName&quot;:&quot;delete me&quot;}]" />
  <row Id="31570" PostHistoryTypeId="12" PostId="14958" RevisionGUID="cdc99a0a-7c8a-4768-96fb-495703b6a7ac" CreationDate="2011-05-22T08:28:02.093" UserDisplayName="user2185" Text="[{&quot;Id&quot;:2185,&quot;DisplayName&quot;:&quot;delete me&quot;}]" />
  <row Id="31571" PostHistoryTypeId="12" PostId="14957" RevisionGUID="89c502e6-ed74-4140-8f84-0d921d47cd4b" CreationDate="2011-05-22T08:28:10.427" UserDisplayName="user2185" Text="[{&quot;Id&quot;:2185,&quot;DisplayName&quot;:&quot;delete me&quot;}]" />
  <row Id="31573" PostHistoryTypeId="13" PostId="14955" RevisionGUID="5ade9579-2c23-4c2d-84fe-92e074bfc28e" CreationDate="2011-05-22T08:33:16.393" UserId="120" Text="[{&quot;Id&quot;:120,&quot;DisplayName&quot;:&quot;Jeff Atwood&quot;}]" />
  <row Id="31574" PostHistoryTypeId="13" PostId="14957" RevisionGUID="14bff122-2670-4423-b420-a797f804db4e" CreationDate="2011-05-22T08:33:23.960" UserId="120" Text="[{&quot;Id&quot;:120,&quot;DisplayName&quot;:&quot;Jeff Atwood&quot;}]" />
  <row Id="31575" PostHistoryTypeId="13" PostId="14958" RevisionGUID="1d85080d-5075-4c38-8e0f-07efff486d97" CreationDate="2011-05-22T08:33:27.127" UserId="120" Text="[{&quot;Id&quot;:120,&quot;DisplayName&quot;:&quot;Jeff Atwood&quot;}]" />
  <row Id="31576" PostHistoryTypeId="13" PostId="6014" RevisionGUID="71a4b798-24ee-44c9-96cf-0c860bc4b313" CreationDate="2011-05-22T08:33:30.870" UserId="120" Text="[{&quot;Id&quot;:120,&quot;DisplayName&quot;:&quot;Jeff Atwood&quot;}]" />
  <row Id="31577" PostHistoryTypeId="13" PostId="6016" RevisionGUID="3716a585-9708-4be5-b467-d595dbee98c6" CreationDate="2011-05-22T08:33:35.410" UserId="120" Text="[{&quot;Id&quot;:120,&quot;DisplayName&quot;:&quot;Jeff Atwood&quot;}]" />
  <row Id="31578" PostHistoryTypeId="25" PostId="14969" RevisionGUID="a417d759-b2c9-45c3-b015-6bfbbb64e47a" CreationDate="2011-05-22T08:50:02.750" Comment="http://twitter.com/#!/StackCooking/status/72222676885835776" />
  <row Id="31579" PostHistoryTypeId="2" PostId="14970" RevisionGUID="4e1f9f98-e6da-4076-a6fd-9c46870ca088" CreationDate="2011-05-22T12:31:27.730" UserId="4489" Text="I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy meat.&#xD;&#xA;&#xD;&#xA;One thing that bothers me, however, is the amount of liquid left in the bag when it's done. Even when adding nothing but, say, a steak, or a pork chop, patted dry, it is disheartening to see all the juiciness I could have had getting left behind. &#xD;&#xA;&#xD;&#xA;A few weeks ago I saw [notes from a class on khymos.org][1], where, in the context of a cook-chill-reheat scenario, Mr. Lersch relayed Bruno Goussalt's advice to cool in stages in order to maximize reabsorption. The reasoning seemed sound: &quot;If plunged directly into ice water fat and gelatin can cause the juices to gel, thereby effectively preventing a readsorption of the liquid.&quot;&#xD;&#xA;&#xD;&#xA;What I would like to know is how the same idea can be applied to the scenario in which the food is cooked and then eaten, without the chilling step. One idea I've toyed with is cooking to a target temperature (say, 155), then chilling to an acceptable serving temp (say, 130)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/2011/04/01/tfp-2011-sous-vide-master-class-part-2/" />
  <row Id="31580" PostHistoryTypeId="1" PostId="14970" RevisionGUID="4e1f9f98-e6da-4076-a6fd-9c46870ca088" CreationDate="2011-05-22T12:31:27.730" UserId="4489" Text="Meat juice reabsorption sous vide" />
  <row Id="31581" PostHistoryTypeId="3" PostId="14970" RevisionGUID="4e1f9f98-e6da-4076-a6fd-9c46870ca088" CreationDate="2011-05-22T12:31:27.730" UserId="4489" Text="&lt;meat&gt;&lt;sous-vide&gt;" />
  <row Id="31582" PostHistoryTypeId="2" PostId="14971" RevisionGUID="db31039e-252f-4eba-897e-1007330182c4" CreationDate="2011-05-22T14:13:16.250" UserId="3819" Text="&#xD;&#xA;I've seen the same thing, and mostly just take it as an excellent excuse to improve my game with respect to gravies, au jus, and reductions." />
  <row Id="31583" PostHistoryTypeId="2" PostId="14972" RevisionGUID="a408b180-87f5-427a-bf6a-bd485b655986" CreationDate="2011-05-22T17:30:52.727" UserId="6232" Text="Here is the problem I'm facing:&#xD;&#xA;&#xD;&#xA;I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while also removing the fat that comes out, while also preventing it becoming too dry. &#xD;&#xA;&#xD;&#xA;I am thinking of rubbing the chicken with seasoning, and then putting it on bars, with a pan beneath, so that the fats would drip down. But as far as i know, that may render the chicken to dry. Any solutions?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="31584" PostHistoryTypeId="1" PostId="14972" RevisionGUID="a408b180-87f5-427a-bf6a-bd485b655986" CreationDate="2011-05-22T17:30:52.727" UserId="6232" Text="Baking chicken in oven, but keeping it moist" />
  <row Id="31585" PostHistoryTypeId="3" PostId="14972" RevisionGUID="a408b180-87f5-427a-bf6a-bd485b655986" CreationDate="2011-05-22T17:30:52.727" UserId="6232" Text="&lt;baking&gt;&lt;chicken&gt;&lt;culinary-uses&gt;" />
  <row Id="31586" PostHistoryTypeId="25" PostId="14970" RevisionGUID="b59b2754-bc3d-4a7b-9106-1b0ee0c348cf" CreationDate="2011-05-22T17:50:03.230" Comment="http://twitter.com/#!/StackCooking/status/72358573908307968" />
  <row Id="31587" PostHistoryTypeId="2" PostId="14973" RevisionGUID="1f9521ad-0ead-4740-99a8-fbe56ff33566" CreationDate="2011-05-22T17:52:06.107" UserId="3819" Text="The technique you describe is pretty much just the standard way of roasting a chicken.  A V-shaped roasting rack is excellent for this purpose.  As for keeping it moist, the standard technique is to brine the chicken first.  Done properly, brining a chicken results in a moist, tender bird with crisp skin, and doesn't involve adding any additional fat.  I normally brine by putting the chicken in a stew pot, covering it with cold water, adding about a cup of kosher salt, and letting it sit for 90 minutes.     " />
  <row Id="31588" PostHistoryTypeId="2" PostId="14974" RevisionGUID="d90dfe19-51f5-47a5-b5ed-bf4403253231" CreationDate="2011-05-22T18:11:53.007" UserId="770" Text="Using the [beer can chicken](http://simplyrecipes.com/recipes/beer_can_chicken/) method is a way to keep a roasted chicken moist. Variations of this recipe abound. You can use just about any kind of can with just about any flavorful liquid." />
  <row Id="31589" PostHistoryTypeId="2" PostId="14975" RevisionGUID="38e92719-0b2d-492e-a58a-c2ccffbca077" CreationDate="2011-05-22T18:32:02.440" UserId="5800" Text="It looks to me that most molds you find on cheese are picked up from the cheese counter where you buy them! That's the only reason I can see for mold appearing inside the wrapping. Now, that suggests that the molds are traditional cheese types, so they are likely to be fairly harmless in most cases.&#xD;&#xA;&#xD;&#xA;I cut off mold from hard cheese, the same as most people, but I would remind people that if the knife passes through the mold when making the cut, then it is probably carrying mold spores onto the uncontaminated cheese. &#xD;&#xA;&#xD;&#xA;So the best way to remove the mold depends on cutting from a &quot;clean&quot; area to remove a moldy area, and if the knife passes through the mold the blade should be cleaned for each cut (I use paper towel - perhaps I should moisten it with vinegar, like Sobatchina)." />
  <row Id="31590" PostHistoryTypeId="2" PostId="14976" RevisionGUID="edf43717-4316-4057-bc1f-f2f100619447" CreationDate="2011-05-22T19:03:36.047" UserId="3884" Text="You'll get chicken fat when you eat the chicken no matter what method you use to roast it. To minimize how much fat you consume, don't eat the skin. You can also shred the chicken meat and dress it with some of the juices and fat. &#xD;&#xA;&#xD;&#xA;I like the beer can method for keeping the chicken moist which someone else has already mentioned. Other methods include putting a pan of steaming hot water into the oven to keep the chicken company. Another is to cover the breast portion with foil for part of roasting time and make sur not to over roast. " />
  <row Id="31591" PostHistoryTypeId="2" PostId="14977" RevisionGUID="17703ce4-ba88-41c5-bee5-19a21141f723" CreationDate="2011-05-22T20:22:49.013" UserId="5922" Text="I'm a beginner, and trying to follow [this][1] recipe.&#xD;&#xA;&#xD;&#xA;Along the lines, it's said that we should add **coriander**. I'm still a beginner, but I find it weird to add coriander into an ice-cream recipe. Please explain to me why should I add coriander? Thanks in advance&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cookingfortwo.about.com/od/desserts/r/blueberryicecrm.htm" />
  <row Id="31592" PostHistoryTypeId="1" PostId="14977" RevisionGUID="17703ce4-ba88-41c5-bee5-19a21141f723" CreationDate="2011-05-22T20:22:49.013" UserId="5922" Text="Coriander in a blueberry ice-cream?" />
  <row Id="31593" PostHistoryTypeId="3" PostId="14977" RevisionGUID="17703ce4-ba88-41c5-bee5-19a21141f723" CreationDate="2011-05-22T20:22:49.013" UserId="5922" Text="&lt;ice-cream&gt;" />
  <row Id="31594" PostHistoryTypeId="2" PostId="14978" RevisionGUID="c59c2f43-f130-46c9-aed8-a45c61b2ee06" CreationDate="2011-05-22T20:37:47.007" UserId="4489" Text="If you add coriander, it should be because you agree with Mr. Weeks's assertion that it has a particular affinity with blueberry. Freshly ground coriander has a vibrant citrusy aroma, and (though I haven't tried it), I can see how it would go well in blueberry ice cream. I've found that sometimes a single flavor can be a little monotonous, and the coriander can bring some fun to the party. Give it a shot and see what you think." />
  <row Id="31595" PostHistoryTypeId="6" PostId="14977" RevisionGUID="24ba405c-46f0-49ef-bf06-607541c1d05e" CreationDate="2011-05-22T20:46:37.210" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;ice-cream&gt;" />
  <row Id="31596" PostHistoryTypeId="2" PostId="14979" RevisionGUID="27a6f0d4-d7aa-4eca-9cb9-89aa7771f636" CreationDate="2011-05-22T20:46:52.033" UserId="67" Text="I don't know if this really counts as a 'format for a recipe' ... but I really appreciate tht in Alton Brown's cookbooks, he lists the &quot;hardware&quot; that you need for the recipe.  (things like pans, appliances, utensils, etc.), which makes it much easier to tell if you're going to have trouble half-way through because you're missing something essential.&#xD;&#xA;&#xD;&#xA;And I *hate* recipies that list all of the ingredients without mentioning 'divided' ... or better yet, list it twice, I'd rather the extra wasted space than accidentially dumping all of the salt in when I wasn't supposed to.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;and, not specifically asked for, but too much to put into comments:&#xD;&#xA;&#xD;&#xA;I'd recommend avoiding terms like 'large' to apply to things like onions ... I mean, I can get onions bigger than a softball, but most recipes mean something smaller than that.  Even my mom's recipes which call for 'rolling into balls the size of a walnut' ... but I have no idea if she means shelled or unshelled.  (she insists it means unshelled, but I've seen her make it, and it's closer to shelled walnuts; but it could also be confusion on terminology as to if 'shelled' means 'having a shell' or 'after being shelled' (ie, without shell).  Even 'large eggs', which are 'standardized', are [different between the US and UK][1])&#xD;&#xA;&#xD;&#xA;For some introductory books, I think pictures at each step help ... trying to explain what color you're looking for when you say 'cook to golden brown', or 'finely diced' is easier in a picture than words.  (you could always have a section that's just to explain specific techniques, if you don't want to have 12-20 images for each recipe ... unfortunately, it's harder to pull off in book form, rather than something like [Deep Fried Live!][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3705/converting-between-egg-sizes&#xD;&#xA;  [2]: http://www.8legged.com/DeepFriedLive/dfl.html" />
  <row Id="31597" PostHistoryTypeId="6" PostId="14972" RevisionGUID="2ff031b1-51b5-4e05-be3c-14253529180c" CreationDate="2011-05-22T20:47:09.490" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;roasting&gt;" />
  <row Id="31598" PostHistoryTypeId="25" PostId="14972" RevisionGUID="6b1af6fa-474c-416c-9289-f59443758fd4" CreationDate="2011-05-22T20:50:04.810" Comment="http://twitter.com/#!/StackCooking/status/72403878020255744" />
  <row Id="31599" PostHistoryTypeId="2" PostId="14980" RevisionGUID="9f59059c-a33c-488f-b588-b3f068f8b0aa" CreationDate="2011-05-22T20:57:56.467" UserId="641" Text="I'm having a coeliac for dinner and I've made croquettes from corn starch. I have a recipe with 100gr corn starch and 700ml liquid. That works fine. But when forming the croquette, this will stick to my hands... a lot.&#xD;&#xA;&#xD;&#xA;Is there a way to prevent this from happening?" />
  <row Id="31600" PostHistoryTypeId="1" PostId="14980" RevisionGUID="9f59059c-a33c-488f-b588-b3f068f8b0aa" CreationDate="2011-05-22T20:57:56.467" UserId="641" Text="Sticky corn starch croquette" />
  <row Id="31601" PostHistoryTypeId="3" PostId="14980" RevisionGUID="9f59059c-a33c-488f-b588-b3f068f8b0aa" CreationDate="2011-05-22T20:57:56.467" UserId="641" Text="&lt;cornstarch&gt;" />
  <row Id="31602" PostHistoryTypeId="2" PostId="14981" RevisionGUID="965eb6d8-7b71-43c0-8edc-6c808b27cd02" CreationDate="2011-05-22T21:07:50.107" UserId="67" Text="If you're looking for moisture, your enemy is a combination of temperature and time -- cooking if you too long (where too long depends on the temperature) is going to overcook and be dry.&#xD;&#xA;&#xD;&#xA;Good methods are cooking it longer at a lower heat 'til it's cooked through, then giving it a burst of high heat to brown the skin.  (there are also recipes done in reverse, where you pre-heat to a higher temp, then turn it down after a few minutes of cooking).&#xD;&#xA;&#xD;&#xA;[Brining][1] can also help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1442/" />
  <row Id="31604" PostHistoryTypeId="5" PostId="14981" RevisionGUID="4882a761-d6ac-4ab7-af6b-3e0f08bb21ce" CreationDate="2011-05-22T23:27:25.307" UserId="4489" Comment="rewording for clarity" Text="If you're looking for moisture, your enemy is a combination of temperature and time -- if you cook it for too long (where too long depends on the temperature) the chicken is going to overcook and be dry.&#xD;&#xA;&#xD;&#xA;Good methods are cooking it longer at a lower heat 'til it's cooked through, then giving it a burst of high heat to brown the skin.  (there are also recipes done in reverse, where you pre-heat to a higher temp, then turn it down after a few minutes of cooking).&#xD;&#xA;&#xD;&#xA;[Brining][1] can also help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1442/" />
  <row Id="31605" PostHistoryTypeId="24" PostId="14981" RevisionGUID="4882a761-d6ac-4ab7-af6b-3e0f08bb21ce" CreationDate="2011-05-22T23:27:25.307" Comment="Proposed by 4489 approved by 60 edit id of 168" />
  <row Id="31606" PostHistoryTypeId="25" PostId="14977" RevisionGUID="b5056466-785f-43b1-a3af-ecf4da56177f" CreationDate="2011-05-22T23:50:05.830" Comment="http://twitter.com/#!/StackCooking/status/72449182128013312" />
  <row Id="31607" PostHistoryTypeId="2" PostId="14982" RevisionGUID="c0c1c9a5-6cc1-4415-bc15-547366594c9f" CreationDate="2011-05-23T00:02:24.373" UserId="6235" Text="You can substitute canned pumpkin for eggs." />
  <row Id="31608" PostHistoryTypeId="2" PostId="14983" RevisionGUID="a4a57e08-598a-4935-af2b-7ae217071578" CreationDate="2011-05-23T00:06:29.667" UserId="1415" Text="just as another example, another interesting pairing with blueberry is ground cardamom." />
  <row Id="31609" PostHistoryTypeId="2" PostId="14984" RevisionGUID="b4ee196e-bf52-473b-a446-77d85341e4ec" CreationDate="2011-05-23T01:51:16.280" UserId="1163" Text="I would normally suggest covering your hands in a bit of flour, but that sort of defeats the purpose of cooking gluten-free. Maybe you can get the same effect by covering your hands with a bit of corn starch." />
  <row Id="31610" PostHistoryTypeId="2" PostId="14985" RevisionGUID="1f01f5dd-78be-42cf-a939-db9b1a7851e2" CreationDate="2011-05-23T02:17:29.763" UserId="41" Text="It's the water in your skin more so than anything else that makes it stick to your hands; generally the most effective way to prevent any kind of water-based dough or batter from sticking to your hands is by greasing them.  Some of the fat might get into the dough, but not really enough to make a difference.&#xD;&#xA;&#xD;&#xA;Any kind of fat will do. Vegetable oil is the economical choice but margarine or shortening will coat the hands much more effectively.&#xD;&#xA;&#xD;&#xA;If you've got gloves then it's even easier, just spray them generously with cooking spray before you put them on and start to work the dough." />
  <row Id="31611" PostHistoryTypeId="5" PostId="14980" RevisionGUID="9cd45dd8-cfbd-4873-aed1-80b4e107e557" CreationDate="2011-05-23T02:33:47.637" UserId="1163" Comment="Prevented cannibalism." Text="I'm having a coeliac over for dinner and I've made croquettes from corn starch. I have a recipe with 100gr corn starch and 700ml liquid. That works fine. But when forming the croquette, the batter will stick to my hands... a lot.&#xD;&#xA;&#xD;&#xA;Is there a way to prevent this from happening?" />
  <row Id="31612" PostHistoryTypeId="6" PostId="14980" RevisionGUID="9cd45dd8-cfbd-4873-aed1-80b4e107e557" CreationDate="2011-05-23T02:33:47.637" UserId="1163" Comment="Prevented cannibalism." Text="&lt;gluten-free&gt;&lt;cornstarch&gt;" />
  <row Id="31613" PostHistoryTypeId="24" PostId="14980" RevisionGUID="9cd45dd8-cfbd-4873-aed1-80b4e107e557" CreationDate="2011-05-23T02:33:47.637" Comment="Proposed by 1163 approved by 60 edit id of 169" />
  <row Id="31614" PostHistoryTypeId="5" PostId="2502" RevisionGUID="f46b2ae1-c0d9-480f-9549-eb42c119c74d" CreationDate="2011-05-23T04:55:45.973" UserId="1229" Comment="deleted 9 characters in body" Text="I recently acquired a pizza stone to use for baking bread. Other than pizza and bread, are there other uses for it in the kitchen? &#xD;&#xA;" />
  <row Id="31616" PostHistoryTypeId="5" PostId="3890" RevisionGUID="21666c16-ad62-488e-89d5-976318bc75c1" CreationDate="2011-05-23T05:10:20.993" UserId="1229" Comment="deleted 9 characters in body" Text="I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry.  The dish comes out great on the day I cook it but loses its crunch the next day when I want to take it as part of a picnic lunch.  &#xD;&#xA;Is there a way to avoid the limp-crusted fried chicken on day 2?&#xD;&#xA;&#xD;&#xA;P.S. I remove skin and all visible fat.  And I drain on paper towels both top and bottom sides.&#xD;&#xA;" />
  <row Id="31619" PostHistoryTypeId="25" PostId="14980" RevisionGUID="7def411f-9546-4f4d-99ea-363a9340f70c" CreationDate="2011-05-23T05:50:06.690" Comment="http://twitter.com/#!/StackCooking/status/72539782139486208" />
  <row Id="31620" PostHistoryTypeId="2" PostId="14986" RevisionGUID="cfaa160d-44e5-4527-ad07-2dbf213ce14c" CreationDate="2011-05-23T06:12:28.660" UserId="3469" Text="I put the whole chicken in a slow cooker with vegetables (but no extra liquid) and cook for 3-4 hours. I tried the beer can chicken once but didn't notice any difference from my normal roast chicken (maybe it was the beer!)." />
  <row Id="31621" PostHistoryTypeId="2" PostId="14987" RevisionGUID="ff8f1bda-c668-44f7-834d-cb29c2a2abdc" CreationDate="2011-05-23T07:18:12.067" UserId="5983" Text="(In the United States,) [Keebler chocolate-chip cookies](http://www.keebler.com/ServeImage.aspx?bid=101779) list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the amount of salt. From the sodium content one can figure out that the amount of salt is not more than about five-sixth of a percent (or less than four grams per pound of cookies), so the amount of egg is also not more than that.&#xD;&#xA;&#xD;&#xA;Why would they put in such a small quantity of egg? What does adding that small amount of egg do for the cookies, that they couldn't leave it out?&#xD;&#xA;&#xD;&#xA;[Can't create new tag `proportions`.]" />
  <row Id="31622" PostHistoryTypeId="1" PostId="14987" RevisionGUID="ff8f1bda-c668-44f7-834d-cb29c2a2abdc" CreationDate="2011-05-23T07:18:12.067" UserId="5983" Text="tiny quantity of egg in a cookie" />
  <row Id="31623" PostHistoryTypeId="3" PostId="14987" RevisionGUID="ff8f1bda-c668-44f7-834d-cb29c2a2abdc" CreationDate="2011-05-23T07:18:12.067" UserId="5983" Text="&lt;eggs&gt;&lt;cookies&gt;" />
  <row Id="31624" PostHistoryTypeId="25" PostId="14987" RevisionGUID="b100b814-0697-45d4-b412-376bb5b0e5ae" CreationDate="2011-05-23T08:50:07.287" Comment="http://twitter.com/#!/StackCooking/status/72585083789389824" />
  <row Id="31625" PostHistoryTypeId="2" PostId="14988" RevisionGUID="bb20433f-a36e-4d4d-95a7-3335bd8a12d8" CreationDate="2011-05-23T09:23:25.003" UserId="6000" Text="Stuffing the chicken with vegetables or fruits should help keep it moist as well as make it tasty." />
  <row Id="31626" PostHistoryTypeId="5" PostId="14987" RevisionGUID="ad18fbc2-8794-46ad-8c17-117ad2a77574" CreationDate="2011-05-23T11:35:26.460" UserId="60" Comment="deleted 39 characters in body" Text="(In the United States,) [Keebler chocolate-chip cookies](http://www.keebler.com/ServeImage.aspx?bid=101779) list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the amount of salt. From the sodium content one can figure out that the amount of salt is not more than about five-sixth of a percent (or less than four grams per pound of cookies), so the amount of egg is also not more than that.&#xD;&#xA;&#xD;&#xA;Why would they put in such a small quantity of egg? What does adding that small amount of egg do for the cookies, that they couldn't leave it out?&#xD;&#xA;" />
  <row Id="31627" PostHistoryTypeId="25" PostId="14570" RevisionGUID="e935ccb7-d384-4eeb-a678-39cac8cfddef" CreationDate="2011-05-23T11:50:07.183" Comment="http://twitter.com/#!/StackCooking/status/72630381043646465" />
  <row Id="31628" PostHistoryTypeId="2" PostId="14989" RevisionGUID="d53b12a3-e83f-49b4-b239-91fb84096234" CreationDate="2011-05-23T12:22:09.563" UserId="67" Text="I'd personally just call it a 'white sauce', due to the flour + milk, although many people will often assume that 'white sauce' is specifically besciamella / béchamel, which uses a roux and no egg.&#xD;&#xA;&#xD;&#xA;I could see calling it a custard, as that's what it'd be called if used in a quiche, but I'm not used to using starches in custard.  It might be a local thing ... I'm used to them being much heavier in the egg department.&#xD;&#xA;&#xD;&#xA;If there were sugar in it, it'd be a pastry cream, although, you don't often see the term in everyday use the U.S.&#xD;&#xA;" />
  <row Id="31629" PostHistoryTypeId="5" PostId="14987" RevisionGUID="c4da1122-3bbf-4eba-bea1-2b0652d055d3" CreationDate="2011-05-23T14:42:36.370" UserId="5983" Comment="maybe this is permanent?" Text="(In the United States,) [Keebler chocolate-chip cookies](http://www.keebler.com/ServeImage.aspx?bid=101779&amp;md5=9a43ab88170a5826a3f4119c9823aa6b) list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is less than (well, not more than) the amount of salt. From the sodium content one can figure out that the amount of salt is not more than about five-sixth of a percent (or less than four grams per pound of cookies), so the amount of egg is also not more than that.&#xD;&#xA;&#xD;&#xA;Why would they put in such a small quantity of egg? What does adding that small amount of egg do for the cookies, that they couldn't leave it out?&#xD;&#xA;" />
  <row Id="31630" PostHistoryTypeId="25" PostId="14651" RevisionGUID="80988353-0e7c-4999-b2d8-a20f342b23dc" CreationDate="2011-05-23T14:50:07.970" Comment="http://twitter.com/#!/StackCooking/status/72675682689368064" />
  <row Id="31631" PostHistoryTypeId="2" PostId="14990" RevisionGUID="1b32fdd0-7c46-40e5-b351-6f849458de74" CreationDate="2011-05-23T15:09:56.710" UserId="1887" Text="As [Joe][1] said, the enemy of moist chicken is overcooking.  &#xD;&#xA;&#xD;&#xA;You can cook a chicken a shorter time at a higher temperature. For example, my favorite way of preparing pieces of chicken on the bone is from Barbara Kafka's cookbook *Roasting*. Heat the oven to 500 degrees (F). Season your chicken. Put it in the oven, skin side up, for 10 minutes. Flip, and cook another 10 minutes. Flip again and cook another 10 minutes. The chicken will be done at this point and quite juicy. You can even do this without the skin, and the chicken still comes out well. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/67/joe" />
  <row Id="31632" PostHistoryTypeId="2" PostId="14991" RevisionGUID="b0565455-e7e2-4531-b499-715c2956eef4" CreationDate="2011-05-23T15:12:10.403" UserId="4489" Text="After reviewing a few sources, it looks like the key is getting the temp down to a spot where:&#xD;&#xA;&#xD;&#xA; 1. It is hot enough for service&#xD;&#xA; 1. Resorption is maximized&#xD;&#xA;&#xD;&#xA;Looking a the graphs in [this article][1] on resting meat, it seems that after about 120°F, we get diminishing returns on the resorption, and it's still just hot enough. Down to 110°F, hardly any more liquid gets back into the meat, and it's starting to get a little cooler than I think I'd prefer.&#xD;&#xA;&#xD;&#xA;In a sous vide situation, we can get the temp to right where we want in a faster and more controlled way that simply resting. The straightforward approach would be to drop it in a 120°F water bath for a few minutes after cooking and before serving.&#xD;&#xA;&#xD;&#xA;After forming my hypothesis, I took it to a non-scientific test with a chicken breast cooked to 155°F. I visibly noted the amount of liquid in the bag, then let it &quot;rest&quot; in a 120°F water bath for about 10 minutes while preparing the vegetables. After all else was plated, I again inspected the amount of liquid in the bag and found it appeared to be noticeably less.&#xD;&#xA;&#xD;&#xA;It's not clear to me how to evaluate the results in a more concrete rigorous way without the test itself interfering. So, all I can say is that there is at least anecdotal evidence in support of this technique.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html" />
  <row Id="31633" PostHistoryTypeId="5" PostId="14969" RevisionGUID="3c9b7b35-dbed-4fd8-9cc2-eeae7493dc4f" CreationDate="2011-05-23T15:16:18.947" UserId="1887" Comment="Added links to explain what the snack foods are" Text="This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic.&#xD;&#xA;&#xD;&#xA;*Extruded snack* seems to be the technical term for manufactured not-quite-chips snacks like [Wotsits][1], [Twisties][2], [Cheezels][3]…  It comes from the way they’re manufactured, by extrusion from a press.  It may also involve other technical details beyond this, I’m not sure.&#xD;&#xA;&#xD;&#xA;Are the popular British snacks [Twiglets][4] an example of this, or are they produced in some other way?  Also: pretzels?  Rice cakes?  Hula hoops?  [Pringles][5]?&#xD;&#xA;&#xD;&#xA;(Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like [Marmite][6], except that even people who love Marmite may hate Twiglets.)&#xD;&#xA;&#xD;&#xA;Carried over from [this english.se discussion](http://english.stackexchange.com/questions/26374/does-british-english-have-a-word-for-dry-starchy-savoury-snacks-that-are-not-fri/26375#26375).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wotsits&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Twisties&#xD;&#xA;  [3]: http://snackbrands.com.au/index.php/products/view/cheezels&#xD;&#xA;  [4]: http://www.britishdelights.com/prod_ch7.htm&#xD;&#xA;  [5]: http://www.pringles.com/home&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Marmite" />
  <row Id="31634" PostHistoryTypeId="2" PostId="14992" RevisionGUID="9c2e3d22-8ff3-4dcc-86ed-ee4c098b2561" CreationDate="2011-05-23T15:26:40.337" UserId="1393" Text="One thing to keep in mind is that they are in the &quot;Contains 2% or less&quot; section, which means they are exempt from the &quot;descending order requirement&quot;. So all we know is that they are less that 2% of the total weight. I just looked at one typical chocolate chip cookie recipe that gave weights in grams, and it was 8% eggs by weight (114 grams out of 1419). So 2% isn't totally off the map - it probably is still enough to provide some binding and richness." />
  <row Id="31635" PostHistoryTypeId="2" PostId="14993" RevisionGUID="6fe38bcb-746e-41f8-b0b1-ccc6ba4c393e" CreationDate="2011-05-23T15:53:58.653" UserId="6240" Text="I want to pickle the banana peppers, jalepenos and bell peppers from my garden.  I have a small sandwich bag full of banana peppers so far, but no more than that.  Is it okay to store them in the fridge until I have more ready to pickle or should I go ahead and do something with them?  Can I freeze them while I wait?" />
  <row Id="31636" PostHistoryTypeId="1" PostId="14993" RevisionGUID="6fe38bcb-746e-41f8-b0b1-ccc6ba4c393e" CreationDate="2011-05-23T15:53:58.653" UserId="6240" Text="Pickling Peppers" />
  <row Id="31637" PostHistoryTypeId="3" PostId="14993" RevisionGUID="6fe38bcb-746e-41f8-b0b1-ccc6ba4c393e" CreationDate="2011-05-23T15:53:58.653" UserId="6240" Text="&lt;storage-method&gt;&lt;peppers&gt;&lt;pickling&gt;" />
  <row Id="31638" PostHistoryTypeId="2" PostId="14994" RevisionGUID="d013f18e-062c-4891-91dd-58f0f6b51c1a" CreationDate="2011-05-23T16:12:43.153" UserId="2001" Text="It depends how long you will need to store them.&#xD;&#xA;&#xD;&#xA;A couple days in the fridge won't effect them much. After three or four days they will start to go limp. In my experience, limp, un-fresh veggies make terrible pickles.&#xD;&#xA;&#xD;&#xA;I wouldn't freeze them. In general freezing will keep them good for a long time but they will still be a little limp when they are thawed and the pickles won't be as good.&#xD;&#xA;&#xD;&#xA;I have dealt with the problem of small yields by preparing a whole batch of pickling brine and putting it in a pitcher in the fridge (carefully labeled to prevent surprises). Then you can very easily make a 1 jar batch of pickles without losing much time. Do water bath processing in a smaller pot that will still contain the jar." />
  <row Id="31639" PostHistoryTypeId="2" PostId="14995" RevisionGUID="3362ccb9-bf16-4332-8574-745dc4f7bd96" CreationDate="2011-05-23T17:01:00.370" UserId="4638" Text="I consulted my literature again before making it and could build a theory behind the whole. Gluten is built by 1) kneading (which encourages protein cross-linking) and 2) waiting. Obviously, I don't want much cross-linking for threads, I want the molecules to bind end-to-end. So in theory, I should let it rise for a very long time, and only occasionaly knead/pull in a direction to align the gluten. This is consistent with usual practice. &#xD;&#xA;&#xD;&#xA;As was to be expected, I botched the practical part. That's why I can't confirm it empirically. It was partly my fault (I didn't reduce the amount of yeast in the recipe) and partly the global warming :P (it is unusual that my flat is over 30°C warm at easter, but that's what happened this year). My steps included: &#xD;&#xA;&#xD;&#xA;    1.preleaven yeast in milk &#xD;&#xA;    1.make dough without butter, let rise &#xD;&#xA;    1.work melted butter into dough, let rise (thank you @Mike Baranczak for the explanation, now it makes clear why the step is needed - of course, my grandma didn't know that, she puts the butter in from the beginning and then religiously disrupts the raising by kneading) &#xD;&#xA;    1. form and braid dough, put into pans, let rise &#xD;&#xA;    1. bake &#xD;&#xA;&#xD;&#xA;With the prescribed amount of fresh yeast and the high temperature, every rising took no longer than 2 hours, and at the and the yeast was really spent and deflating in the last pan. Besides, the recipe may be too rich. The dough wasn't exactly liquid - I could tear pieces off and form them - but the braided strands joined together after 3-4 minutes. I could still see where the boundary between them should have been, but it was soft enough to be a single mass after forming, the viscosity (but not the overall texture) was something similar to &quot;soft peaks&quot; in eggwhite beating. &#xD;&#xA;&#xD;&#xA;End result: Extremely tasty. Melted in the mouth. And that unmistakable childhood memory of springtime holiday - I could barely restrain myself from running out and chasing butterflies through the jasmine and lilac bushes.&#xD;&#xA;&#xD;&#xA;But nothing even remotely resembling threads. " />
  <row Id="31640" PostHistoryTypeId="5" PostId="14995" RevisionGUID="9c781760-949e-435a-b035-984db9516437" CreationDate="2011-05-23T17:33:49.713" UserId="4638" Comment="corrected bad formatting, thanks Aaronut for pointing out what's wrong" Text="I consulted my literature again before making it and could build a theory behind the whole. Gluten is built by 1) kneading (which encourages protein cross-linking) and 2) waiting. Obviously, I don't want much cross-linking for threads, I want the molecules to bind end-to-end. So in theory, I should let it rise for a very long time, and only occasionaly knead/pull in a direction to align the gluten. This is consistent with usual practice. &#xD;&#xA;&#xD;&#xA;As was to be expected, I botched the practical part. That's why I can't confirm it empirically. It was partly my fault (I didn't reduce the amount of yeast in the recipe) and partly the global warming :P (it is unusual that my flat is over 30°C warm at easter, but that's what happened this year). My steps included: &#xD;&#xA;&#xD;&#xA; 1. preleaven yeast in milk &#xD;&#xA; 1. make dough without butter, let rise &#xD;&#xA; 1. work melted butter into dough, let rise (thank you @Mike Baranczak for the explanation, now it makes clear why the step is needed - of course, my grandma didn't know that, she puts the butter in from the beginning and then religiously disrupts the raising by kneading) &#xD;&#xA; 1. form and braid dough, put into pans, let rise &#xD;&#xA; 1. bake &#xD;&#xA;&#xD;&#xA;With the prescribed amount of fresh yeast and the high temperature, every rising took no longer than 2 hours, and at the and the yeast was really spent and deflating in the last pan. Besides, the recipe may be too rich. The dough wasn't exactly liquid - I could tear pieces off and form them - but the braided strands joined together after 3-4 minutes. I could still see where the boundary between them should have been, but it was soft enough to be a single mass after forming, the viscosity (but not the overall texture) was something similar to &quot;soft peaks&quot; in eggwhite beating. &#xD;&#xA;&#xD;&#xA;End result: Extremely tasty. Melted in the mouth. And that unmistakable childhood memory of springtime holiday - I could barely restrain myself from running out and chasing butterflies through the jasmine and lilac bushes.&#xD;&#xA;&#xD;&#xA;But nothing even remotely resembling threads. " />
  <row Id="31641" PostHistoryTypeId="25" PostId="14993" RevisionGUID="5ae25317-181d-4997-aa6b-e743a901d118" CreationDate="2011-05-23T17:50:08.063" Comment="http://twitter.com/#!/StackCooking/status/72720982502158336" />
  <row Id="31642" PostHistoryTypeId="5" PostId="6314" RevisionGUID="98512f3e-ecf2-422c-aef4-a224053486d5" CreationDate="2011-05-23T18:25:10.367" UserId="1685" Comment="Clarified title, question.  " Text="Are there any substitutes for honey when trying to activate yeast?  I have a bottle of corn syrup and was wondering if I could just use that." />
  <row Id="31643" PostHistoryTypeId="4" PostId="6314" RevisionGUID="98512f3e-ecf2-422c-aef4-a224053486d5" CreationDate="2011-05-23T18:25:10.367" UserId="1685" Comment="Clarified title, question.  " Text="Are there any substitutes for honey when trying to activate yeast?" />
  <row Id="31644" PostHistoryTypeId="24" PostId="6314" RevisionGUID="98512f3e-ecf2-422c-aef4-a224053486d5" CreationDate="2011-05-23T18:25:10.367" Comment="Proposed by 1685 approved by 60 edit id of 171" />
  <row Id="31645" PostHistoryTypeId="25" PostId="14579" RevisionGUID="35b0f591-9da4-43fa-a549-1661ca8cc400" CreationDate="2011-05-23T20:50:07.833" Comment="http://twitter.com/#!/StackCooking/status/72766279328612352" />
  <row Id="31646" PostHistoryTypeId="2" PostId="14996" RevisionGUID="b5964b67-5a8e-47d2-963c-9d4ec67d13cd" CreationDate="2011-05-23T21:29:04.477" UserId="4489" Text="As the public has been increasingly conscious of BPA and its alleged effects, I've seen more and more BPA-free plastic products hit the market. FoodSaver now produces [BPA-free][1] bags, presumably to address your exact concern.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodsaver.com/Support.aspx?id=sfaq&amp;fgid=485" />
  <row Id="31647" PostHistoryTypeId="5" PostId="14969" RevisionGUID="ed893ff9-c8c4-4998-bb90-b7c44ac0f9c9" CreationDate="2011-05-23T21:58:05.497" UserId="4257" Comment="added American-known examples" Text="This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic.&#xD;&#xA;&#xD;&#xA;*Extruded snack* seems to be the technical term for manufactured not-quite-chips snacks like [Cheetos][–1], [Cheese Puffs][0], [Wotsits][1], [Twisties][2], [Cheezels][3]…  It comes from the way they’re manufactured, by extrusion from a press.  It may also involve other technical details beyond this, I’m not sure.&#xD;&#xA;&#xD;&#xA;Are the popular British snacks [Twiglets][4] an example of this, or are they produced in some other way?  Also: pretzels?  Rice cakes?  Hula hoops?  [Pringles][5]?&#xD;&#xA;&#xD;&#xA;(Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like [Marmite][6], except that even people who love Marmite may hate Twiglets.)&#xD;&#xA;&#xD;&#xA;Carried over from [this english.se discussion](http://english.stackexchange.com/questions/26374/does-british-english-have-a-word-for-dry-starchy-savoury-snacks-that-are-not-fri/26375#26375).&#xD;&#xA;&#xD;&#xA;  [–1]: http://en.wikipedia.org/wiki/Cheetos&#xD;&#xA;  [0]: http://en.wikipedia.org/wiki/Cheese_puffs &#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wotsits&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Twisties&#xD;&#xA;  [3]: http://snackbrands.com.au/index.php/products/view/cheezels&#xD;&#xA;  [4]: http://www.britishdelights.com/prod_ch7.htm&#xD;&#xA;  [5]: http://www.pringles.com/home&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Marmite" />
  <row Id="31648" PostHistoryTypeId="2" PostId="14997" RevisionGUID="b9b1e868-fd23-41b9-9c75-7c3845ff120c" CreationDate="2011-05-23T22:07:36.160" UserId="6243" Text="With the increased corporate production of our food stuffs, we are seeing an uptick in foodborne illness and changing/mutations of infective bacteria. Listeria in butter is an area of concern that is increasing and it is controlled through time and temperature control. Cooking is not a control measure for Listeria. Refrigerate your butter people! This is not &quot;the good old days&quot; anymore in regards to foods. " />
  <row Id="31649" PostHistoryTypeId="5" PostId="14969" RevisionGUID="47ed97ad-0ad8-43fb-af5e-86cae8cedebd" CreationDate="2011-05-23T22:27:23.763" UserId="1887" Comment="added more links, including a link to a definition of &quot;extruded snacks&quot;" Text="This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it’s judged as off-topic.&#xD;&#xA;&#xD;&#xA;[*Extruded snack*][1] seems to be the technical term for manufactured not-quite-chips snacks like [Cheetos][–1], [Cheese Puffs][2], [Wotsits][3], [Twisties][4], [Cheezels][5]…  It comes from the way they’re manufactured, by extrusion from a press.  It may also involve other technical details beyond this, I’m not sure.&#xD;&#xA;&#xD;&#xA;Are the popular British snacks [Twiglets][6] an example of this, or are they produced in some other way?  Also: pretzels?  [Rice cakes][7]?  [Hula hoops][8]?  [Pringles][9]?&#xD;&#xA;&#xD;&#xA;(Twiglets are rather love-it-or-hate-it, flavoured with yeast extract, so a bit like [Marmite][10], except that even people who love Marmite may hate Twiglets.)&#xD;&#xA;&#xD;&#xA;Carried over from [this english.se discussion](http://english.stackexchange.com/questions/26374/does-british-english-have-a-word-for-dry-starchy-savoury-snacks-that-are-not-fri/26375#26375).&#xD;&#xA;&#xD;&#xA;  [–1]: http://en.wikipedia.org/wiki/Cheetos&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.meneba.nl/passage/en/cms.nsf/0/68FB52A2701641CBC12571FC00378A29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cheese_puffs&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Wotsits&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Twisties&#xD;&#xA;  [5]: http://snackbrands.com.au/index.php/products/view/cheezels&#xD;&#xA;  [6]: http://www.britishdelights.com/prod_ch7.htm&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Puffed_rice_cakes&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Hula_Hoops&#xD;&#xA;  [9]: http://www.pringles.com/home&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Marmite" />
  <row Id="31650" PostHistoryTypeId="25" PostId="14590" RevisionGUID="2daec80c-08e9-478e-8295-cc8af2e555fa" CreationDate="2011-05-24T02:50:08.050" Comment="http://twitter.com/#!/StackCooking/status/72856877737848832" />
  <row Id="31651" PostHistoryTypeId="2" PostId="14998" RevisionGUID="1f4dad15-f8cf-47cc-b01a-da6aece36aae" CreationDate="2011-05-24T02:55:30.837" UserId="-1" Text="" />
  <row Id="31652" PostHistoryTypeId="2" PostId="14999" RevisionGUID="b239270b-8e48-454f-a604-7844fc828df2" CreationDate="2011-05-24T02:55:30.837" UserId="-1" Text="" />
  <row Id="31653" PostHistoryTypeId="2" PostId="15000" RevisionGUID="4e72d5a7-70de-46fe-ade6-39527927b8f6" CreationDate="2011-05-24T02:57:13.363" UserId="-1" Text="" />
  <row Id="31654" PostHistoryTypeId="2" PostId="15001" RevisionGUID="b58b2dc9-1525-4206-95f5-17d98562886c" CreationDate="2011-05-24T02:57:13.363" UserId="-1" Text="" />
  <row Id="31655" PostHistoryTypeId="25" PostId="14663" RevisionGUID="e927cc68-4641-4ed0-b0f2-5fbbdfdb6490" CreationDate="2011-05-24T08:50:07.910" Comment="http://twitter.com/#!/StackCooking/status/72947473882165248" />
  <row Id="31656" PostHistoryTypeId="2" PostId="15002" RevisionGUID="a5d912e0-207c-453e-b52c-4fa4f2179e0d" CreationDate="2011-05-24T09:24:44.893" UserId="5833" Text="In Australia, a tablespoon is defined as 20mL whereas it is 15mL in nearly all other countries.&#xD;&#xA;&#xD;&#xA;Does anyone know where this comes from? (The reason I'm asking is that I'm having trouble buying a 20mL measure which Australian recipes require.)&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="31657" PostHistoryTypeId="1" PostId="15002" RevisionGUID="a5d912e0-207c-453e-b52c-4fa4f2179e0d" CreationDate="2011-05-24T09:24:44.893" UserId="5833" Text="Why is a tablespoon defined as 20mL in Australia?" />
  <row Id="31658" PostHistoryTypeId="3" PostId="15002" RevisionGUID="a5d912e0-207c-453e-b52c-4fa4f2179e0d" CreationDate="2011-05-24T09:24:44.893" UserId="5833" Text="&lt;equipment&gt;&lt;measurements&gt;&lt;history&gt;" />
  <row Id="31659" PostHistoryTypeId="2" PostId="15003" RevisionGUID="152e0a5f-b4c4-4778-a266-58cf312cdf05" CreationDate="2011-05-24T11:52:56.963" UserId="3203" Text="I would basically ignore it. Domestic recipes are generally never that accurate anyway. Does the recipe mention level or heaped tablespoons?&#xD;&#xA;&#xD;&#xA;For rising agents you may want to be a little more accurate, so how about 1 tablespoon and one teaspoon, or just 4 teaspoons, or even just heap it a little?&#xD;&#xA;&#xD;&#xA;I have a few Australian published recipes with dual measurements, and they show tablespoon as 15 ml, so the whole 20 ml thing may not be so universal in Australia in more recent times&#xD;&#xA;&#xD;&#xA;Many Australians are recent immigrants, including 500,000+ from New Zealand and they all use 15 ml tablespoons&#xD;&#xA;&#xD;&#xA;Another issue being that now all the basic kitchen utensils are made in China, so they get what every one else gets, 15 ml&#xD;&#xA;&#xD;&#xA;In the history of the tablespoon it has meant many different sizes in many different cultures, from South Africa with 12.5 ml, to India with 25 ml&#xD;&#xA;" />
  <row Id="31660" PostHistoryTypeId="5" PostId="15003" RevisionGUID="5fc75734-a7a3-4477-95d5-07498de4b07e" CreationDate="2011-05-24T12:03:08.393" UserId="3203" Comment="added 259 characters in body" Text="I would basically ignore it. Domestic recipes are generally never that accurate anyway. Does the recipe mention level or heaped tablespoons? Does it say 20 ml for a tablespoon?&#xD;&#xA;&#xD;&#xA;For rising agents you may want to be a little more accurate, so how about 1 tablespoon and one teaspoon, or just 4 teaspoons, or even just heap it a little?&#xD;&#xA;&#xD;&#xA;I have a few Australian published recipes with dual measurements, and they show tablespoon as 15 ml, so the whole 20 ml thing may not be so universal in Australia in more recent times. Some examples are:&#xD;&#xA;&#xD;&#xA;* [Smoked Loin Roast][1]&#xD;&#xA;* [Beef Stroganoff II][2]&#xD;&#xA;&#xD;&#xA;Many Australians are recent immigrants, including 500,000+ from New Zealand and they all use 15 ml tablespoons&#xD;&#xA;&#xD;&#xA;Another issue being that now all the basic kitchen utensils are made in China, so they get what every one else gets, 15 ml&#xD;&#xA;&#xD;&#xA;In the history of the tablespoon it has meant many different sizes in many different cultures, from South Africa with 12.5 ml, to India with 25 ml&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thecookingshack.com.au/recipes_using_apple_bisquettes&#xD;&#xA;  [2]: http://www.slowcookerrecipes.net.au/slowcooker-recipes.asp?id=24" />
  <row Id="31661" PostHistoryTypeId="2" PostId="15004" RevisionGUID="9e70e12c-b1d6-413e-bd43-94df9af8195c" CreationDate="2011-05-24T12:53:49.633" UserId="6245" Text="I learned in botany class that most of the vitamins are in the skin, so I've been scrubbing them, but peeling seems easier. Does anyone have a good suggetion for a veggie scrubber - better than blue scotch-brite sponges?&#xD;&#xA;&#xD;&#xA;Q&amp;A; Peels and Vitamins&#xD;&#xA;By C. CLAIBORNE RAY, NY Times&#xD;&#xA;Published: March 11, 2003&#xD;&#xA; &#xD;&#xA;Q. I have read serious assertions that all the nutrition of carrots is in the peel, and so you shouldn't peel them. Is this true? What about other vegetables?&#xD;&#xA;&#xD;&#xA;A. Plenty of nutritional value is left in a peeled carrot, said Dr. Stephen Reiners, associate professor of horticulture at Cornell's New York State Agriculture Experiment Station in Geneva, N.Y., who works with root vegetables.&#xD;&#xA;&#xD;&#xA;The deep orange color of a carrot indicates the presence of beta carotene, a precursor of vitamin A, he said, ''and when you peel the carrot, it is just as orange when you take off the outer layer.''&#xD;&#xA;&#xD;&#xA;As for other similar vegetables, he said, ''if it is the same color throughout, you are getting the same nutrition with a peeled vegetable.''&#xD;&#xA;&#xD;&#xA;The big exception is the potato, where there is a striking difference between peel and flesh. ''There is a lot of nutrition in the skin,'' Dr. Reiners said, ''but this is not to say the rest of the potato is without nutritional value.'' C. CLAIBORNE RAY&#xD;&#xA;" />
  <row Id="31664" PostHistoryTypeId="6" PostId="14118" RevisionGUID="d74ab573-5004-4c7e-9947-e87f513d38d8" CreationDate="2011-05-24T14:31:07.060" UserId="15" Comment="added equipment tag" Text="&lt;equipment&gt;&lt;chocolate&gt;" />
  <row Id="31665" PostHistoryTypeId="6" PostId="13903" RevisionGUID="5ebe86e8-1d45-47d2-9204-f904c10e6d3c" CreationDate="2011-05-24T14:31:11.570" UserId="15" Comment="added equipment tag" Text="&lt;equipment&gt;&lt;japanese-cuisine&gt;" />
  <row Id="31666" PostHistoryTypeId="2" PostId="15006" RevisionGUID="1bcae217-aa1b-445c-a508-caa95c17d940" CreationDate="2011-05-24T15:04:30.707" UserId="4489" Text="A 15mL tablespoon is three 5mL teaspoons. The Australian tablespoon would just be four instead of three. Equivalently, that would be one 15mL tablespoon plus one 5mL teaspoon." />
  <row Id="31667" PostHistoryTypeId="2" PostId="15007" RevisionGUID="57ca3e42-8d51-4169-9b48-8421ccbd6e66" CreationDate="2011-05-24T16:04:24.683" UserId="6246" Text="If you whip mayonnaise to long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.&#xD;&#xA;&#xD;&#xA;Is there a similar way to rescue whipped cream that has been whipped too long?" />
  <row Id="31668" PostHistoryTypeId="1" PostId="15007" RevisionGUID="57ca3e42-8d51-4169-9b48-8421ccbd6e66" CreationDate="2011-05-24T16:04:24.683" UserId="6246" Text="Can ruined whipped cream be rescued?" />
  <row Id="31669" PostHistoryTypeId="3" PostId="15007" RevisionGUID="57ca3e42-8d51-4169-9b48-8421ccbd6e66" CreationDate="2011-05-24T16:04:24.683" UserId="6246" Text="&lt;whipped-cream&gt;" />
  <row Id="31670" PostHistoryTypeId="2" PostId="15008" RevisionGUID="940a5a9d-9ebf-4921-bbdb-b275b15db3f2" CreationDate="2011-05-24T16:06:44.043" UserId="1393" Text="I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically you it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream." />
  <row Id="31671" PostHistoryTypeId="5" PostId="15007" RevisionGUID="0b750e6c-4c64-4c43-875a-4ab48518896f" CreationDate="2011-05-24T16:10:36.463" UserId="6246" Comment="typo fixed" Text="If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise.&#xD;&#xA;&#xD;&#xA;Is there a similar way to rescue whipped cream that has been whipped too long?" />
  <row Id="31672" PostHistoryTypeId="2" PostId="15009" RevisionGUID="b1808869-d308-4b2b-bd04-8ea086ac37b2" CreationDate="2011-05-24T16:19:42.157" UserId="6247" Text="Well, what about good old white or brown sugar? Yeast needs just warm + sweet + wet place to live." />
  <row Id="31673" PostHistoryTypeId="2" PostId="15010" RevisionGUID="5fc09b18-6f6e-46c6-9d88-1a54f4c148d4" CreationDate="2011-05-24T16:30:34.517" UserId="6247" Text="Put 1kg (whole bag) of plain salt on the bottom of the roaster, put whole chicken on it, close the roaster lid and bake till the meat is done. The salt simply drains all dripping fat. The meat is delicious, the skin (in case you are eating it) is thin and crispy, all underskin fat is gone." />
  <row Id="31674" PostHistoryTypeId="5" PostId="15000" RevisionGUID="0b5c16a7-936d-46fb-82c7-dbc3908e4400" CreationDate="2011-05-24T16:31:39.553" UserId="6231" Comment="added 418 characters in body" Text="While the leaf is a herb, the ground dried fruit is also a spice used in cooking and in this case the term *coriander* is used even in the US.&#xD;&#xA;&#xD;&#xA;![coriander illustration][1] ![cilantro or coriander leaves][2] ![dried coriander fruit][3]&#xD;&#xA;&#xD;&#xA;(thanks to WikiMedia Commons for the images)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/vWSGB.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZWQyb.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/XMyp1.png" />
  <row Id="31675" PostHistoryTypeId="24" PostId="15000" RevisionGUID="0b5c16a7-936d-46fb-82c7-dbc3908e4400" CreationDate="2011-05-24T16:31:39.553" Comment="Proposed by 6231 approved by 41 edit id of 175" />
  <row Id="31676" PostHistoryTypeId="5" PostId="15001" RevisionGUID="eb97433f-5778-4f6a-b758-4c8b91aaab2a" CreationDate="2011-05-24T16:31:42.080" UserId="6231" Comment="added 224 characters in body" Text="*Cilantro* (US) or *coriander* leaves are an aromatic herb from the coriander plant used in the cuisines of the Mediterranean, Africa, the Middle East, Central Asia, China, South and Southeast Asia, Texas, and Latin America." />
  <row Id="31677" PostHistoryTypeId="24" PostId="15001" RevisionGUID="eb97433f-5778-4f6a-b758-4c8b91aaab2a" CreationDate="2011-05-24T16:31:42.080" Comment="Proposed by 6231 approved by 41 edit id of 176" />
  <row Id="31678" PostHistoryTypeId="6" PostId="15007" RevisionGUID="de67de79-f13f-4f4c-9597-118c4b3b6202" CreationDate="2011-05-24T16:32:15.170" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;whipped-cream&gt;" />
  <row Id="31679" PostHistoryTypeId="5" PostId="15008" RevisionGUID="546f4986-94b6-4cb0-89ca-0d625ba50a44" CreationDate="2011-05-24T16:44:14.093" UserId="1393" Comment="deleted 4 characters in body" Text="I don't think so. In the mayonnaise case, all that has happened is the fat has come out of emulsion and gathered together again, so you can re-emulsify it. In the whipped cream case, you've started to create large fat crystals (butter). I guess technically it might work to heat it up to melt the butter, re-emulsify it into cream and then beat it again, but I don't think it would be worth the effort. You could go ahead and finish churning it into butter and buttermilk if you want to avoid wasting the cream." />
  <row Id="31680" PostHistoryTypeId="2" PostId="15011" RevisionGUID="67d97c47-67a0-4a17-ac72-0f9ee7e915a6" CreationDate="2011-05-24T19:15:12.703" UserId="1148" Text="    Cover the bottom of the pan with sliced onions to keep the skin from sticking to the bottom.&#xD;&#xA;    Place chicken in pan UPSIDE DOWN (i.e. Breast down).&#xD;&#xA;    When there's about 20 minutes cooking time left (about 130 degrees F) flip it over, turn the heat up a bit and brown up the skin.&#xD;&#xA;&#xD;&#xA;This way, all the juices flow into the breast, rather than out, and you end up with a very moist bird.  I also like to pour lemon juice over the skin, and stuff the empty lemon half inside." />
  <row Id="31681" PostHistoryTypeId="6" PostId="8147" RevisionGUID="42414607-f57d-4f21-8a7c-07d7c9e26e5b" CreationDate="2011-05-24T20:18:46.933" UserId="1685" Comment="edited tags" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;starter&gt;" />
  <row Id="31682" PostHistoryTypeId="2" PostId="15012" RevisionGUID="760cff6e-4cea-4440-a116-c10229c74ab5" CreationDate="2011-05-24T23:00:42.647" UserId="6252" Text="I'm trying to write up a how-to guide for braiding six strands of dough.&#xD;&#xA;&#xD;&#xA;I figured that for comprehension I would instruct the cook to move the pieces of dough based on a color-coding scheme. E.g. I would say place the black strand between the blue and green strands.&#xD;&#xA;&#xD;&#xA;However, in order to identify which strand is which, I need food-safe colored items that can be stuck into the ends of each strand of dough [to be removed after braiding is complete]. What are some items that can fit this purpose?" />
  <row Id="31683" PostHistoryTypeId="1" PostId="15012" RevisionGUID="760cff6e-4cea-4440-a116-c10229c74ab5" CreationDate="2011-05-24T23:00:42.647" UserId="6252" Text="Identifying Strands of Dough" />
  <row Id="31684" PostHistoryTypeId="3" PostId="15012" RevisionGUID="760cff6e-4cea-4440-a116-c10229c74ab5" CreationDate="2011-05-24T23:00:42.647" UserId="6252" Text="&lt;baking&gt;&lt;dough&gt;&lt;color&gt;" />
  <row Id="31685" PostHistoryTypeId="2" PostId="15013" RevisionGUID="c0210cdc-8ac6-4ec0-b5fb-d10e724870fe" CreationDate="2011-05-24T23:08:40.867" UserId="1393" Text="I guess glass marbles would be safe enough as long you don't forget to remove them!" />
  <row Id="31687" PostHistoryTypeId="25" PostId="15012" RevisionGUID="4b819060-a566-42dc-8697-d65477bef0f6" CreationDate="2011-05-24T23:50:08.213" Comment="http://twitter.com/#!/StackCooking/status/73173966272987136" />
  <row Id="31688" PostHistoryTypeId="2" PostId="15014" RevisionGUID="4eda5cd0-b17b-4a69-8a77-8095447b9694" CreationDate="2011-05-25T00:24:26.667" UserId="1415" Text="wooden toothpicks with colored ends, like the kind at cocktail parties? (like these? http://tinyurl.com/3pjf4kx)" />
  <row Id="31689" PostHistoryTypeId="2" PostId="15015" RevisionGUID="1de5b640-a45d-4ee6-8c22-406290f869a6" CreationDate="2011-05-25T01:33:28.947" UserId="6253" Text="My understanding of the difference has to do with the shipping weight. Shipping via rail cars back in the early 1900's and &quot;iceing&quot; down the beef from the midwest was cheaper by removing the bone..hence the New York strip. Locally in the midwest, they left the bone in and referred to it as the Kansas City strip." />
  <row Id="31690" PostHistoryTypeId="5" PostId="15001" RevisionGUID="c71af6f8-9e7f-4944-8df6-1ab3fec72956" CreationDate="2011-05-25T01:40:22.410" UserId="6231" Comment="removed failed markdown asterisks from excerpt" Text="Cilantro (US) or coriander leaves are an aromatic herb from the coriander plant used in the cuisines of the Mediterranean, Africa, the Middle East, Central Asia, China, South and Southeast Asia, Texas, and Latin America." />
  <row Id="31691" PostHistoryTypeId="24" PostId="15001" RevisionGUID="c71af6f8-9e7f-4944-8df6-1ab3fec72956" CreationDate="2011-05-25T01:40:22.410" Comment="Proposed by 6231 approved by 41 edit id of 178" />
  <row Id="31692" PostHistoryTypeId="2" PostId="15016" RevisionGUID="9427b4c7-8f7c-4a96-b406-ac79d882a3f1" CreationDate="2011-05-25T02:04:42.077" UserId="6254" Text="Anything sweet works. Maple syrup, molasses, sugar...." />
  <row Id="31693" PostHistoryTypeId="5" PostId="15002" RevisionGUID="c1471c82-eb4f-4a33-9de5-6a40f93f6caa" CreationDate="2011-05-25T02:45:34.153" UserId="5833" Comment="added 56 characters in body" Text="In Australia, a tablespoon is defined as 20mL whereas it is 15mL in nearly all other countries.&#xD;&#xA;&#xD;&#xA;I'm interested to know where this comes from, and also what other Australian people do about this because the shops here seem to favour the 15mL variety which isn't a whole lot of use for local recipes.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="31694" PostHistoryTypeId="2" PostId="15017" RevisionGUID="7fda1d2e-8aa6-4a51-ac2d-08307f8c1025" CreationDate="2011-05-25T03:49:07.400" UserId="682" Text="I have heard this term frequently used, but I haven't been able to find a definition, even in the [extensive Wikipedia Article on Schnitzel][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Schnitzel" />
  <row Id="31695" PostHistoryTypeId="1" PostId="15017" RevisionGUID="7fda1d2e-8aa6-4a51-ac2d-08307f8c1025" CreationDate="2011-05-25T03:49:07.400" UserId="682" Text="What is a Vienna Schnitzel?" />
  <row Id="31696" PostHistoryTypeId="3" PostId="15017" RevisionGUID="7fda1d2e-8aa6-4a51-ac2d-08307f8c1025" CreationDate="2011-05-25T03:49:07.400" UserId="682" Text="&lt;meat&gt;" />
  <row Id="31697" PostHistoryTypeId="2" PostId="15018" RevisionGUID="19c975b6-4190-44e0-a175-d2fe0b1459c4" CreationDate="2011-05-25T04:00:44.667" UserId="4489" Text="The article you linked to references this dish as &quot;Wiener Schnitzel&quot;. That article defines it as veal--pounded, breaded, and fried--garnished with lemon, and served with potatoes. &#xD;&#xA;&#xD;&#xA;&quot;Wiener&quot; refers to its Viennese origin, and Schnitzel to the type of preparation (pounded, breaded, and fried). There are many varieties of Schnitzels, made of several different meats, and with various sauces. Jaeger Schnitzel, for examples, is served with a creamy mushroom sauce. The one from Vienna is served with lemon and potatoes." />
  <row Id="31698" PostHistoryTypeId="25" PostId="15007" RevisionGUID="86cf8e27-e9fc-4c5f-9741-d5b5e1521400" CreationDate="2011-05-25T05:50:08.853" Comment="http://twitter.com/#!/StackCooking/status/73264566703882241" />
  <row Id="31699" PostHistoryTypeId="2" PostId="15019" RevisionGUID="0d65ddf8-8e74-4b19-b756-f2d4bc89a161" CreationDate="2011-05-25T06:54:54.857" UserId="266" Text="I don't think identifying strands to move (and where to move them) by colour is a good way to go.  It'll get too confusing to say &quot;Put the red one across all the others so it's to the right of the orange one, then put the blue one between the yellow and purple, then put the orange one across all the others so it's next to the green one, then put the red one between the yellow and blue, ...&quot;&#xD;&#xA;&#xD;&#xA;[Use colours like this page][1] to show what to do, but if someone can do a basic three-strand braid, they can easily learn to do 6 strands.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://etherwork.net/ejmtph/recipes/photopages/braiding.html" />
  <row Id="31701" PostHistoryTypeId="2" PostId="15021" RevisionGUID="4b1f0ef4-4a24-49e1-826e-a6eea5e323c1" CreationDate="2011-05-25T08:47:20.543" UserId="1316" Text="How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?" />
  <row Id="31702" PostHistoryTypeId="1" PostId="15021" RevisionGUID="4b1f0ef4-4a24-49e1-826e-a6eea5e323c1" CreationDate="2011-05-25T08:47:20.543" UserId="1316" Text="How long should I bake a whole sweet potato for?" />
  <row Id="31703" PostHistoryTypeId="3" PostId="15021" RevisionGUID="4b1f0ef4-4a24-49e1-826e-a6eea5e323c1" CreationDate="2011-05-25T08:47:20.543" UserId="1316" Text="&lt;baking&gt;&lt;cooking-time&gt;&lt;sweet-potato&gt;" />
  <row Id="31704" PostHistoryTypeId="25" PostId="15017" RevisionGUID="43d4863e-e39f-4bf2-b3da-7a7a023311b3" CreationDate="2011-05-25T08:50:08.987" Comment="http://twitter.com/#!/StackCooking/status/73309864964800513" />
  <row Id="31705" PostHistoryTypeId="2" PostId="15022" RevisionGUID="8249876d-d575-4184-a2bd-019062eb4f14" CreationDate="2011-05-25T09:28:25.267" UserId="4194" Text="There is no real difference in the timing - a good hour, hour and a quarter in a hot oven does the trick." />
  <row Id="31706" PostHistoryTypeId="2" PostId="15023" RevisionGUID="de24340c-58d1-49c9-aedb-a9910217f6c5" CreationDate="2011-05-25T09:32:38.483" UserId="4194" Text="I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian coleslaw of white cabbage, chilli, carrot and lime juice, but it didn't turn out all that well.&#xD;&#xA;&#xD;&#xA;Can anyone suggest a suitable accompaniment, preferably something vegetable and fresh to counter the peanut butter in the sauce, for this? The only caveat is that I am cooking it soon for guests who don't like salad of any kind (lettuce, cucumber etc)." />
  <row Id="31707" PostHistoryTypeId="1" PostId="15023" RevisionGUID="de24340c-58d1-49c9-aedb-a9910217f6c5" CreationDate="2011-05-25T09:32:38.483" UserId="4194" Text="What are some appropriate accompaniments for satay?" />
  <row Id="31708" PostHistoryTypeId="3" PostId="15023" RevisionGUID="de24340c-58d1-49c9-aedb-a9910217f6c5" CreationDate="2011-05-25T09:32:38.483" UserId="4194" Text="&lt;asian-cuisine&gt;&lt;serving-suggestion&gt;&lt;accompaniments&gt;" />
  <row Id="31709" PostHistoryTypeId="2" PostId="15024" RevisionGUID="bb63502d-dbf9-490c-b6d7-6841f7990f61" CreationDate="2011-05-25T11:40:26.000" UserId="641" Text="Cucumber comes to mind. For instance." />
  <row Id="31710" PostHistoryTypeId="6" PostId="15023" RevisionGUID="362eb743-38d1-476f-9375-d99cbe228501" CreationDate="2011-05-25T13:35:46.610" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;pairing&gt;&lt;menu-planning&gt;&lt;serving-suggestion&gt;" />
  <row Id="31711" PostHistoryTypeId="2" PostId="15025" RevisionGUID="a78bc8f2-4ec8-426d-a9dc-c143c1ec3fea" CreationDate="2011-05-25T13:51:34.917" UserId="67" Text="It likely depends on how hot you make your peanut sauce, and what you consider to be a salad.  You mentioned that you had chilies in your slaw (and some people consider slaw to be a salad), but if you have a very hot peanut sauce, you might want something more cooling.&#xD;&#xA;&#xD;&#xA;I once did a very nice carrot slaw (jullienned carrots, left to sit in a rice wine vinegar dressing for a few hours), but I can't remember the complete ingredient list, and I've never managed to re-find it ... I seem to remember there being a touch of sugar, sesame oil ... soy or fish sauce, can't remember ... it was really, really simple.  (might've had some scallions added for garnish, but it was basically just marinated carrots)&#xD;&#xA;&#xD;&#xA;You could also add some thin sliced red onion, scallions, bell pepper, or bean sprouts to it, but then you'd be getting into salad territory.&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;If you didn't want to make coconut rice, I find I can get a good amount of vegetables into anti-vegetable people (eg, kids) with nasi goreng.  As I don't have a good source of kejap manis, I also mix in some shredded carrots at the end to add to the sweetness." />
  <row Id="31712" PostHistoryTypeId="2" PostId="15026" RevisionGUID="ee14013f-acd8-42c1-b863-0107fa76c3fb" CreationDate="2011-05-25T13:52:43.590" UserId="6012" Text="On the heel of @ElendilThetall's question: [Accompiniments for satay](http://cooking.stackexchange.com/questions/15023/what-are-some-appropriate-accompaniments-for-satay), I'd like to know the following.&#xD;&#xA;&#xD;&#xA;About a year ago I found this great recipe for [Ostrich Fillet](http://www.myrecipes.com/recipe/ostrich-with-port-blue-cheese-glaze-10000000523275/), which is basically flash fried in the pan and then the leftover juices is cooked along with port and blue cheese to create a great-tasting glaze.&#xD;&#xA;&#xD;&#xA;I haven't had the chance to make this very often, but it's an amazingly tasty, quick and easy thing to make. The problem I have is figuring out what would go well with this.&#xD;&#xA;&#xD;&#xA;At the moment my favourite is a baked potato and roast vegetables, however I'm not so good with the roast veggies. I've also worked under the assumption that anything that goes with regular red meat, like chips, works well, but this is such a unique tasting dish that I'd really like to do something different along with it.&#xD;&#xA;&#xD;&#xA;Unfortunately I don't really have a knack for pairing side-dishes with recipes like these, so any help would be appreciated." />
  <row Id="31713" PostHistoryTypeId="1" PostId="15026" RevisionGUID="ee14013f-acd8-42c1-b863-0107fa76c3fb" CreationDate="2011-05-25T13:52:43.590" UserId="6012" Text="What would be a good accompaniment for Ostrich fillet with Port and Blue Cheese glaze?" />
  <row Id="31714" PostHistoryTypeId="3" PostId="15026" RevisionGUID="ee14013f-acd8-42c1-b863-0107fa76c3fb" CreationDate="2011-05-25T13:52:43.590" UserId="6012" Text="&lt;pairing&gt;&lt;menu-planning&gt;&lt;serving-suggestion&gt;" />
  <row Id="31715" PostHistoryTypeId="2" PostId="15027" RevisionGUID="e1ccb1e4-d50a-4d96-9af8-11351f1c39c8" CreationDate="2011-05-25T14:42:54.290" UserId="4194" Text="Potatoes are a good choice - perhaps some roasted or parmentier-style, or even fondant potatoes. And a bit of greenery - simple wilted spinach or steamed green beans." />
  <row Id="31716" PostHistoryTypeId="25" PostId="15026" RevisionGUID="6c454966-2381-40ca-abdf-9994d784f17d" CreationDate="2011-05-25T14:50:10.270" Comment="http://twitter.com/#!/StackCooking/status/73400467069218816" />
  <row Id="31717" PostHistoryTypeId="2" PostId="15028" RevisionGUID="8634bca5-94e0-4edd-a38e-a6e217417883" CreationDate="2011-05-25T15:01:16.123" UserId="2583" Text="We ended up buying a nine grain mix from a Mennonite bulk store. It doesn't tell exact ratios, but by law it has to list the ingredients in order of abundance:&#xD;&#xA;&#xD;&#xA; - Red wheat&#xD;&#xA; - White wheat&#xD;&#xA; - Rye&#xD;&#xA; - Barley &#xD;&#xA; - Corn&#xD;&#xA; - Millet &#xD;&#xA; - Oats&#xD;&#xA; - Flax &#xD;&#xA; - Buckwheat" />
  <row Id="31718" PostHistoryTypeId="6" PostId="15021" RevisionGUID="b590cb27-a13c-40b5-9dda-098bbb6a2dda" CreationDate="2011-05-25T15:06:29.463" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;potatoes&gt;&lt;cooking-time&gt;&lt;sweet-potato&gt;" />
  <row Id="31719" PostHistoryTypeId="6" PostId="15017" RevisionGUID="b679d228-1851-4c5b-8521-afc7a256c634" CreationDate="2011-05-25T15:06:43.410" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;language&gt;" />
  <row Id="31720" PostHistoryTypeId="6" PostId="6314" RevisionGUID="34e408b4-e32c-483e-886c-ef68ad556ca2" CreationDate="2011-05-25T15:07:02.533" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;yeast&gt;&lt;honey&gt;" />
  <row Id="31721" PostHistoryTypeId="2" PostId="15029" RevisionGUID="0fc2a0df-04df-4fa9-ade9-f36c65e3bf58" CreationDate="2011-05-25T15:53:46.773" UserId="1259" Text="The classic pairing would be a cucumber salad, but that's out based on your constraints. I think you probably want the same characteristics as the salad though. You want crisp and cold, but with plenty of moisture (like cucumber). Carrots would be a good idea. As you suggested in the comments, apple might be good too. I would do a fruit / veg salad, maybe a slaw. I'd julienne your ingredients so that it keeps some crunch (rather than shredding for a slaw). &#xD;&#xA;&#xD;&#xA;The cucumber salad has a tangy sweet aspect to it which is a nice counter point to the peanut sauce. So check out some recipes for the Thai Cucumber Salad and use that for whatever ingredients you pick, but the basics are rice vinegar and sugar. " />
  <row Id="31722" PostHistoryTypeId="2" PostId="15030" RevisionGUID="3d2a8cae-8ac9-4813-a601-291ee0c98434" CreationDate="2011-05-25T16:38:16.947" UserId="3058" Text="I have been taking a cake decorating course that requires me to make this [buttercream icing][1] because, being Wilton, they claim that no other icing gets stiff enough to make their decorations, and that other icings won't crust the way this does. Problem is, I think it tastes gross and fake and sorta plastic and commercial, and not at all how I want the icing on my homemade cakes to taste.&#xD;&#xA;&#xD;&#xA;I tried adding more vanilla and/or more butter flavouring to maybe make it taste better (I suspect the taste is from the shortening?) but it still tastes odd to me. The course instructor said we couldn't replace the shortening with butter because the icing wouldn't get as stiff as I need, and it wouldn't crust.&#xD;&#xA;&#xD;&#xA;Is there a way to make a stiff consistency icing that doesn't taste so terrible? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wilton.com/recipe/Class-Buttercream-Icing-Stiff-Consistency" />
  <row Id="31723" PostHistoryTypeId="1" PostId="15030" RevisionGUID="3d2a8cae-8ac9-4813-a601-291ee0c98434" CreationDate="2011-05-25T16:38:16.947" UserId="3058" Text="Getting rid of a commercial/plastic taste in icing?" />
  <row Id="31724" PostHistoryTypeId="3" PostId="15030" RevisionGUID="3d2a8cae-8ac9-4813-a601-291ee0c98434" CreationDate="2011-05-25T16:38:16.947" UserId="3058" Text="&lt;baking&gt;&lt;icing&gt;" />
  <row Id="31725" PostHistoryTypeId="2" PostId="15031" RevisionGUID="c8b0f883-9ca0-4a44-a446-b6bfdf661351" CreationDate="2011-05-25T17:23:45.983" UserId="1487" Text="From a search I found [this][1] simple recipe for Rakugan. Scan to bottom of page. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookieboard.com/Home%20Pages/Recipe%20Pages/Recipes6.html" />
  <row Id="31726" PostHistoryTypeId="2" PostId="15032" RevisionGUID="b48e367d-7305-4118-b9a4-8f63da4f5002" CreationDate="2011-05-25T17:31:59.327" UserId="4489" Text="I would start by looking at the confectioner's sugar. Often these come with additives like corn starch to keep from caking, which to me gives an &quot;off&quot; taste. Try to find one without the anti-caking agent, or make your own. Caster/superfine sugar could be a viable substitute as well, which would avoid the issue." />
  <row Id="31727" PostHistoryTypeId="2" PostId="15033" RevisionGUID="c81d713b-42ae-4629-a918-756498dd32b8" CreationDate="2011-05-25T17:32:22.947" UserId="6257" Text="One thing people haven't mentioned though it was hinted at with Ray's post &quot;your enemy is a combination of temperature and time&quot;.  &#xD;&#xA;&#xD;&#xA;The tip is this:&#xD;&#xA;&#xD;&#xA;Use a smaller chicken if possible. Best would be a 3lb chicken cooked at very high heat (450+) for 45min or so. Make sure and let it rest for at least 10-15 minutes as well so that the juices have time to settle in the meat. Do not stuff it (unless its just tossing in some herbs or something small.  You can also through some fresh herbs under the skin and just toss the skin when done since you are not eating it. &#xD;&#xA;&#xD;&#xA;The small chickens are hard to find but it is possible at some stores like Trader Joes.   Most large grocery stores tend to carry larger 5lb birds. " />
  <row Id="31728" PostHistoryTypeId="2" PostId="15034" RevisionGUID="d52a1ac3-d24b-4a0a-a87e-b68eac5e1162" CreationDate="2011-05-25T17:41:32.733" UserId="6257" Text="Braise it.  Low and slow braising will help make almost any meat fall apart tender (though dark meat is best, thighs/legs).  Molly Stevens All About Braising cookbook is a great intro into this technique.  For whole chicken braising google search for Jamies milk braised chicken.   Makes extremely tender braised chicken and is a great into recipe.  " />
  <row Id="31729" PostHistoryTypeId="25" PostId="15030" RevisionGUID="fb0489f5-2a06-474a-a323-699864ca18b4" CreationDate="2011-05-25T17:50:10.367" Comment="http://twitter.com/#!/StackCooking/status/73445766038962176" />
  <row Id="31730" PostHistoryTypeId="2" PostId="15035" RevisionGUID="3f7beb04-a47b-4af3-9674-56700702cf3b" CreationDate="2011-05-25T18:13:27.957" UserId="6116" Text="Besides getting them to stay together, what other reason would there be for adding breadcrumbs to meatballs. Do they impart any particular flavor or texture?" />
  <row Id="31731" PostHistoryTypeId="1" PostId="15035" RevisionGUID="3f7beb04-a47b-4af3-9674-56700702cf3b" CreationDate="2011-05-25T18:13:27.957" UserId="6116" Text="Why add breadcrumbs to meatballs?" />
  <row Id="31732" PostHistoryTypeId="3" PostId="15035" RevisionGUID="3f7beb04-a47b-4af3-9674-56700702cf3b" CreationDate="2011-05-25T18:13:27.957" UserId="6116" Text="&lt;meatballs&gt;" />
  <row Id="31733" PostHistoryTypeId="2" PostId="15036" RevisionGUID="cf381352-f1e7-4376-bbe4-ebaf62ede3fc" CreationDate="2011-05-25T18:23:00.993" UserId="2001" Text="In meatballs or meat loaf or even burgers, breadcrumbs are sometimes added with egg. &#xD;&#xA;&#xD;&#xA;The bread, if unseasoned, doesn't change the flavor much except to dilute it. &#xD;&#xA;&#xD;&#xA;The texture is definitely different. It is smoother and spongier. The breadcrumbs also soak up liquid so the product doesn't lose as much and stays moister.&#xD;&#xA;&#xD;&#xA;Purists often decry the use of breadcrumbs in things like burger patties. For my myself- I will add breadcrumbs when I am in the mood for the breadier texture- often when I will be adding extra liquid flavorings like Worcestershire or liquid smoke and want to strengthen the structure a bit." />
  <row Id="31734" PostHistoryTypeId="5" PostId="15036" RevisionGUID="623b8331-290f-43dd-a0dc-00d11e1eab89" CreationDate="2011-05-25T18:37:52.937" UserId="2001" Comment="remove superfluous 'my'" Text="In meatballs or meat loaf or even burgers, breadcrumbs are sometimes added with egg. &#xD;&#xA;&#xD;&#xA;The bread, if unseasoned, doesn't change the flavor much except to dilute it. &#xD;&#xA;&#xD;&#xA;The texture is definitely different. It is smoother and spongier. The breadcrumbs also soak up liquid so the product doesn't lose as much and stays moister.&#xD;&#xA;&#xD;&#xA;Purists often decry the use of breadcrumbs in things like burger patties. For myself- I will add breadcrumbs when I am in the mood for the breadier texture- often when I will be adding extra liquid flavorings like Worcestershire or liquid smoke and want to strengthen the structure a bit." />
  <row Id="31735" PostHistoryTypeId="2" PostId="15037" RevisionGUID="73757109-8a2a-4a02-8107-c52454c5f2ca" CreationDate="2011-05-25T18:45:09.207" UserId="41" Text="The ingredients they post are:&#xD;&#xA;&#xD;&#xA;  * 1 cup solid vegetable shortening&#xD;&#xA;  * 1 teaspoon Wilton Flavor (vanilla, almond or butter)&#xD;&#xA;  * 7-8 teaspoons milk or water&#xD;&#xA;  * 1 lb. confectioners' sugar&#xD;&#xA;  * 1 tablespoon Meringue Powder&#xD;&#xA;  * pinch of salt (optional)&#xD;&#xA;&#xD;&#xA;I would make the following suggestions based on these ingredients:&#xD;&#xA;&#xD;&#xA;  * It's not really *butter* cream icing if you're using vegetable shortening.  You'll get far superior flavour by using butter.  Pure butter may have trouble holding its shape, but you should have no trouble at all switching to a half-and-half mixture.  This ratio won't change the colour much either.&#xD;&#xA;&#xD;&#xA;  * I've never personally cared for the Wilton flavourings and suspect that is a major part of the problem here.  If you're using the vanilla, it's not real vanilla, it's imitation vanilla extract; pure vanilla extract is dark brown and would colour the icing.  Their almond flavour also seems to taste nothing like normal almond extract, and the butter flavour is thoroughly pointless (just use *butter!*).&#xD;&#xA;&#xD;&#xA;    You can use real vanilla extract, but it will definitely darken the icing.  You can try to compensate with an [icing whitener][1], but those things are intended for slightly-off-white icings and probably won't get you all the way to white.  Alternatively, you *can* use *pure* almond extract instead of the imitation; it is actually clear to begin with.&#xD;&#xA;&#xD;&#xA;    Or, better yet, you can just change your brand.  [Lorann][2] makes a bunch of concentrated flavouring oils that might taste less fake.  If you go to any baking supply store you'll probably see other brands as well.  Try a few until you find one that you like.&#xD;&#xA;&#xD;&#xA;  * You don't say whether you're using milk or water, but use whole milk or even cream if you can; don't miss an opportunity to lay on the fat (and therefore flavour).&#xD;&#xA;&#xD;&#xA;  * Finally, a lot of people (me, for example) find the taste of meringue powder to be disgusting.  You don't need it, and the vast majority of buttercream icing recipes don't contain it.&#xD;&#xA;&#xD;&#xA;    If you really want a meringue-based buttercream, as opposed to a simple buttercream without any egg products at all, then just go for broke and make it from an [Italian meringue][3]; whip some egg whites to soft peaks, then whip boiling sugar syrup into the eggs until the mixture stiffens, and afterward incorporate the butter and other flavourings.&#xD;&#xA;&#xD;&#xA;    I know, they're going to tell you that it won't be stiff enough.  But stabilizing a meringue is dead easy; just bloom some gelatin in the cold liquid (water/milk/cream) before you incorporate it.  The more gelatin, the stiffer it will get.  Don't overdo it because if you add too much gelatin, you won't even be able to get it out of the bag (this has happened to me). A 1% ratio should be plenty.&#xD;&#xA;&#xD;&#xA;Making a great-tasting decorating icing is *easy*.  Stiffness isn't usually the problem, colour is.  If you want brilliant white icing then you have to make certain tradeoffs.  If you're willing to settle for a cream colour (or slightly whiter, with a whitener) then you've got nothing to worry about.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wilton.com/store/site/product.cfm?sku=603-1236&#xD;&#xA;  [2]: https://www.lorannoils.com/&#xD;&#xA;  [3]: http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream&#xD;&#xA;  [4]: http://cooking.stackexchange.com/q/11793/41" />
  <row Id="31736" PostHistoryTypeId="2" PostId="15038" RevisionGUID="42bf8184-27e5-4ef6-af5b-e6bc490c4a67" CreationDate="2011-05-25T19:01:19.797" UserId="5781" Text="Similar to the response above, with a small amount of peppers you could just make refrigerator pickles and skip canning them. I do this often with onions/shallots - just throw in a jar with vinegar, salt and a bit of sugar (optional) and put it in the fridge. Wait a week and then enjoy. They'll last for weeks like this (haven't tested exactly how long b/c they always disappear before going bad), and are generally crisper than if they've been through a water bath. " />
  <row Id="31737" PostHistoryTypeId="2" PostId="15039" RevisionGUID="02bef711-188e-4513-bd90-06c0d648337c" CreationDate="2011-05-25T19:35:25.240" UserId="218" Text="&lt;a href=&quot;http://cooking.stackexchange.com/questions/15030/getting-rid-of-a-commercial-plastic-taste-in-icing/15037#15037&quot;&gt;Aaronut nailed the answer&lt;/a&gt;. He's 100% correct. Now, for my 2 cents.&#xD;&#xA;&#xD;&#xA;The three obvious problems are the shortening, the flavoring, and the meringue powder. That's obvious just looking at the recipe. Even &lt;a href=&quot;http://www.wilton.com/recipe/Buttercream-Icing&quot;&gt;Wilton&lt;/a&gt; agrees, amusingly (I'd cut out the vegetable shortening entirely.) &lt;a href=&quot;http://www.stetted.com/index.php/2010/06/15/perfect-buttercream/&quot;&gt;This&lt;/a&gt; is more my style. &#xD;&#xA;&#xD;&#xA;But you wouldn't need someone to tell you this if you tasted. For a no-cook item like icing, you need to TASTE the ingredients. Taste the flavoring. Stick your finger in it and lick it. Is it good? Does it have a weird chemical flavor? Taste the nasty nasty vegetable shortening (then throw it out the window. Yuck.) See how it's not as good as butter? Taste the meringue powder. Blech. &#xD;&#xA;&#xD;&#xA;Every flavor you put in icing is going to shine through. I live in a humid area, so I constantly need to tinker with consistency, and that is impossible if you don't understand your flavors. Don't be afraid to taste it at every step of the process, and, if it tastes bad when you finish, throw it out and start over. Don't ruin good cake with mediocre icing.&#xD;&#xA;" />
  <row Id="31738" PostHistoryTypeId="2" PostId="15040" RevisionGUID="06dd7841-0cdf-473c-9892-1c59151144fe" CreationDate="2011-05-25T19:36:50.760" UserId="5958" Text="I've had french fries with (beef) gravy and blue cheese, and it's delicious. However, if you want to get away from potatoes and aren't comfortable with roasting, what about doing some other sort of root vegetable mash? Like mash potatoes, but using turnips, parsnips, rutabaga, or sweet potato instead. I've tried them all and I think they're great. &#xD;&#xA;&#xD;&#xA;As for a side veg, I'd almost want a really vinegary salad. Something astringent to cut the richness of the dish. To carry the theme, you may like a green salad with apples, walnuts, and a little blue cheese, with a vinegary italian dressing. I imagine that any kind of pickled veg would be nice, too." />
  <row Id="31739" PostHistoryTypeId="5" PostId="15037" RevisionGUID="8001cba9-a4df-47fa-ad1c-7efcd1380681" CreationDate="2011-05-25T19:41:54.750" UserId="41" Comment="added 173 characters in body; added 3 characters in body" Text="The ingredients they post are:&#xD;&#xA;&#xD;&#xA;  * 1 cup solid vegetable shortening&#xD;&#xA;  * 1 teaspoon Wilton Flavor (vanilla, almond or butter)&#xD;&#xA;  * 7-8 teaspoons milk or water&#xD;&#xA;  * 1 lb. confectioners' sugar&#xD;&#xA;  * 1 tablespoon Meringue Powder&#xD;&#xA;  * pinch of salt (optional)&#xD;&#xA;&#xD;&#xA;I would make the following suggestions based on these ingredients:&#xD;&#xA;&#xD;&#xA;  * It's not really *butter* cream icing if you're using vegetable shortening.  You'll get far superior flavour by using butter.  Pure butter may have trouble holding its shape, but you should have no trouble at all switching to a half-and-half mixture.  This ratio won't change the colour much either.&#xD;&#xA;&#xD;&#xA;  * I've never personally cared for the Wilton flavourings and suspect that is a major part of the problem here.  If you're using the vanilla, it's not real vanilla, it's imitation vanilla extract; pure vanilla extract is dark brown and would colour the icing.  Their almond flavour also seems to taste nothing like normal almond extract, and the butter flavour is thoroughly pointless (just use *butter!*).&#xD;&#xA;&#xD;&#xA;    You can use real vanilla extract, but it will definitely darken the icing.  You can try to compensate with an [icing whitener][1], but those things are intended for slightly-off-white icings and probably won't get you all the way to white.  Alternatively, you *can* use *pure* almond extract instead of the imitation; it is actually clear to begin with.&#xD;&#xA;&#xD;&#xA;    Or, better yet, you can just change your brand.  [Lorann][2] makes a bunch of concentrated flavouring oils that might taste less fake.  If you go to any baking supply store you'll probably see other brands as well.  Try a few until you find one that you like.&#xD;&#xA;&#xD;&#xA;  * You don't say whether you're using milk or water, but use whole milk or even cream if you can; don't miss an opportunity to lay on the fat (and therefore flavour).&#xD;&#xA;&#xD;&#xA;  * Finally, a lot of people (me, for example) find the taste of meringue powder to be disgusting.  You don't need it, and the vast majority of buttercream icing recipes don't contain it.&#xD;&#xA;&#xD;&#xA;    If you really want a meringue-based buttercream, as opposed to a simple buttercream without any egg products at all, then just go for broke and make it from an [Italian meringue][3]; whip some egg whites to soft peaks, then whip boiling sugar syrup into the eggs until the mixture stiffens, and afterward incorporate the butter and other flavourings.&#xD;&#xA;&#xD;&#xA;    I know, they're going to tell you that it won't be stiff enough.  But stabilizing a meringue is dead easy; just bloom some gelatin in the cold liquid (water/milk/cream) before you incorporate it&lt;sup&gt;1&lt;/sup&gt;.  The more gelatin, the stiffer it will get.  Don't overdo it because if you add too much gelatin, you won't even be able to get it out of the bag (this has happened to me). A 1% ratio should be plenty.&#xD;&#xA;&#xD;&#xA;Making a great-tasting decorating icing is *easy*.  Stiffness isn't usually the problem, colour is.  If you want brilliant white icing then you have to make certain tradeoffs.  If you're willing to settle for a cream colour (or slightly whiter, with a whitener) then you've got nothing to worry about.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;1. If you're not starting with a hot meringue, then be sure to heat the liquid with bloomed gelatin to dissolve before adding it to the icing!&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wilton.com/store/site/product.cfm?sku=603-1236&#xD;&#xA;  [2]: https://www.lorannoils.com/&#xD;&#xA;  [3]: http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream&#xD;&#xA;  [4]: http://cooking.stackexchange.com/q/11793/41" />
  <row Id="31740" PostHistoryTypeId="2" PostId="15041" RevisionGUID="ff42e1eb-5f51-454a-90f0-4d6d6e43433d" CreationDate="2011-05-25T19:47:14.073" UserId="6258" Text="I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example:&#xD;&#xA;&#xD;&#xA;![Bread cut][1]&#xD;&#xA;&#xD;&#xA;This one was made in the baking form, it has a thin visible crust, but after that the texture is absolutely uniform. How is that happens that temperature is distributed so evenly in the bread mass? Dough is not circulating like liquids do, so I'm puzzled. Could anybody shed the light on that?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/GiomN.jpg" />
  <row Id="31741" PostHistoryTypeId="1" PostId="15041" RevisionGUID="ff42e1eb-5f51-454a-90f0-4d6d6e43433d" CreationDate="2011-05-25T19:47:14.073" UserId="6258" Text="Theoretical: why there's no gradient of doneness in bread?" />
  <row Id="31742" PostHistoryTypeId="3" PostId="15041" RevisionGUID="ff42e1eb-5f51-454a-90f0-4d6d6e43433d" CreationDate="2011-05-25T19:47:14.073" UserId="6258" Text="&lt;bread&gt;&lt;temperature&gt;" />
  <row Id="31743" PostHistoryTypeId="2" PostId="15042" RevisionGUID="5571db28-1618-491e-a478-5c0e5683cd24" CreationDate="2011-05-25T20:07:47.183" UserId="6259" Text="I used to have trouble getting chicken to come out tender, but I've had a lot of luck with a couple of simple rules of thumb.&#xD;&#xA;&#xD;&#xA; 1. Liberally salt the chicken beforehand and let sit 20-30 minutes.&#xD;&#xA; 2. Do your very best not to overcook it. It's a fine line between undercooked (which is dangerous) and overcooked (which is unpleasant to eat), and it's easy to err on the side of unpleasant in order to avoid dangerous. Just tread carefully and you can hit that perfect middle ground pretty reliably.&#xD;&#xA; 3. Finish the meat with a convection cooking method, even if it doesn't start that way. I like to pan-sear chicken breast, then finish in the oven. This lets you get the outside you're looking for, while drastically reducing the risk of overcooking (see point 2.)&#xD;&#xA;&#xD;&#xA;I've found dry salting to be as effective or more effective as compared to brining, and less trouble. It's more common with steaks, but I do it all the time with chicken. Basically, you liberally salt the chicken, and season it as you see fit, then let it sit for at least 20 - 30 minutes, but no more than an hour.&#xD;&#xA;&#xD;&#xA;Forgive my vague science here, but as I understand it, the salt first draws moisture out of the meat, then, once it has drawn out enough moisture to saturate the salt, the meat soaks up the now salted water (along with whatever other seasonings you've included). Once the salt has permeated the meat, it begins to break down the proteins, so they don't have a chance to seize up when heated and become rubbery.&#xD;&#xA;&#xD;&#xA;Overcooking is an obvious problem, and one usually caused by paranoia about salmonella, which is an entirely reasonable concern. Don't get me wrong -- you SHOULD worry about salmonella. But don't over-do it. 165F is enough to kill off harmful bacteria; with an interior temp of 165, the chicken is safe to eat. If you cut into it, the meat should be white, not pink, and the juice should run clear. This should be a last-minute double-check though; don't cut into the meat unless you're fairly certain it's done, or you'll let all the juice out and it will come out dry.&#xD;&#xA;&#xD;&#xA;And finishing it off using a convection cooking method just makes this a little bit easier. When searing the outside of a cut of meat, whether it's in a pan, on the grill, or whatever, the outside gets very hot before the inside reaches a food-safe temperature. If you continue cooking this way until the inside is cooked through, the outside will be overcooked, and the rest will be somewhere in between done and overdone. The goal, of course, is for just the outermost parts to be seared/charred/etc., and all the rest of the meat, all the way through, to be just done. Convection cooking will get you there much more gently and safely, and make it much easier to get the meat juicy and tender. So, sear in the pan and finish in the oven; or char on the grill on high, then drop the heat to low and close the lid to let it finish cooking through.&#xD;&#xA;&#xD;&#xA;Another trick, once you've got a feel for how long it takes a cut of a certain size and thickness to cook through, is to pull it off just a touch early, cover it with aluminum foil, and let the residual heat finish cooking it. Since it's just equalizing its internal temperature, instead of continuing to heat up, this will also help avoid overcooking." />
  <row Id="31744" PostHistoryTypeId="2" PostId="15043" RevisionGUID="7b630a2b-ab27-40d5-8365-c80d889b9ae0" CreationDate="2011-05-25T20:10:14.687" UserId="2001" Text="When the bread is baking the water in the bread turns to steam that, along with the CO2 from the yeast, inflates the gluten network.&#xD;&#xA;&#xD;&#xA;The crust is able to brown because it is exposed to much high heat from the oven air than the interior. If you were to take the bread out early before the proteins had set you would also be able to see a gradient- the dough would become progressively more doughy toward the center.&#xD;&#xA;&#xD;&#xA;Bread recipes cite 190F-200F as internal temperatures for baked bread. After 212F the bread starts to burn.&#xD;&#xA;&#xD;&#xA;My suspicion, therefore, is that the steam regulates the interior temperature until all the protein has set- at that point you take the bread out of the oven. If it continued to bake and the steam all escaped you would start to see a more pronounced gradient but it wouldn't be edible anymore.&#xD;&#xA;&#xD;&#xA;In my non-scientific experience, the outer portion of the bread is exposed to more heat than the interior but the difference between the two isn't enough to dry it out or burn it as long as there is steam left.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31745" PostHistoryTypeId="2" PostId="15044" RevisionGUID="d7b4aa3a-ce67-49bb-b4e1-6ff2983a1f03" CreationDate="2011-05-25T20:10:59.957" UserId="6259" Text="Just put in a more detailed answer &lt;a href=&quot;http://cooking.stackexchange.com/questions/13048/how-do-i-cook-a-chicken-to-make-it-really-really-really-soft/15042#15042&quot;&gt;here&lt;/a&gt;, but basically, try salting it for 20-30 minutes before you put it in the oven, and cook it until it's safe, but no longer. Use a probe thermometer to test it. Once it hits 160F, take it out, wrap it in foil, and let it sit for five to ten minutes to let the residual heat finish it off." />
  <row Id="31746" PostHistoryTypeId="2" PostId="15045" RevisionGUID="9e3f7d8b-2268-4a4d-a8c0-9ded1dc91bdc" CreationDate="2011-05-25T20:12:36.703" UserId="4194" Text="I may be wrong here as I can't find any definitive answer, but this is probably due to our old friend the Maillard Reaction. This is what causes food to brown - it is often mistakenly called caramelization, which is an entirely different process.&#xD;&#xA;&#xD;&#xA;The Maillard Reaction requires surface water to completely vaporize. When you put bread into a hot oven, the water evaporates from the surface rapidly and the Maillard Reaction occurs. This forms a partial 'seal' that prevents too much moisture loss from the rest of the loaf, though this seal isn't perfect - bread still goes stale after a day or two.&#xD;&#xA;&#xD;&#xA;Incidentally, it's often thought that having steam in the oven helps form a crust. This is not the case. Steam in the oven in fact _prevents_ a crust from forming, which lets the bread rise more, before the steam evaporates and the crust forms." />
  <row Id="31747" PostHistoryTypeId="2" PostId="15046" RevisionGUID="dc0e43aa-b912-4744-a221-734659b7be64" CreationDate="2011-05-25T20:18:54.393" UserId="41" Text="Essentially, the exterior crust and the interior evenness are both side effects of the distribution of water.&#xD;&#xA;&#xD;&#xA;The [Maillard Reaction][1] - the chemical reaction responsible for the brown crust - happens at about 150° C.  Generally you're baking at a much higher temperature than this - say 200° C.&#xD;&#xA;&#xD;&#xA;The first question one might ask is, *why is the crust only on the outside?*  And the answer is because only the outside gets dry enough; as the small amount of water on the surface evaporates, the temperature is allowed to rise to ambient oven temperature.&#xD;&#xA;&#xD;&#xA;The reason it *doesn't* happen on the *inside* is precisely the opposite; water boils at 100° C, so as long as there's still water in liquid form (and bread is, mostly, water), the temperature can't get any higher than that.  The interior of the bread is always regulated at approximately 100° C, and since the baking temperature is uniform, so is the finished product.  It's almost like poaching an egg or a piece of meat; no part of it is able to get any hotter than the liquid around it, so the longer you cook it, the more uniform the temperature gets.&#xD;&#xA;&#xD;&#xA;If you continued to bake the bread until all of the *interior* water evaporated into steam, then it would eventually start to undergo the same process as the steam slowly escaped.  But we never bake bread that long, so it doesn't happen.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="31748" PostHistoryTypeId="5" PostId="15046" RevisionGUID="9515c7a2-aa3a-4b54-9c3d-f753ffe9f94b" CreationDate="2011-05-25T20:34:15.917" UserId="41" Comment="added 694 characters in body" Text="Essentially, the exterior crust and the interior evenness are both side effects of the distribution of water.&#xD;&#xA;&#xD;&#xA;The [Maillard Reaction][1] - the chemical reaction responsible for the brown crust - happens at about 150° C.  Generally you're baking at a much higher temperature than this - say 200° C.&#xD;&#xA;&#xD;&#xA;The first question one might ask is, *why is the crust only on the outside?*  And the answer is because only the outside gets dry enough; as the small amount of water on the surface evaporates, the temperature is allowed to rise to ambient oven temperature.&#xD;&#xA;&#xD;&#xA;The reason it *doesn't* happen on the *inside* is precisely the opposite; water boils at 100° C, so as long as there's still water in liquid form (and bread is, mostly, water), the temperature can't get any higher than that.  The interior of the bread is always regulated at approximately 100° C, and since the baking temperature is uniform, so is the finished product.  It's almost like poaching an egg or a piece of meat; no part of it is able to get any hotter than the liquid around it, so the longer you cook it, the more uniform the temperature gets.&#xD;&#xA;&#xD;&#xA;If you continued to bake the bread until all of the *interior* water evaporated into steam, then it would eventually start to undergo the same process as the steam slowly escaped.  But we never bake bread that long, so it doesn't happen.&#xD;&#xA;&#xD;&#xA;Note: There may also be a certain element of the process that is due to steam being trapped inside; the water vapor, like any gas, expands and distributes itself fairly uniformly throughout its container.  However, the bread is porous, so this steam eventually has to escape; if it didn't, you'd end up with a very damp interior after cooldown from all the condensation.  If you measure, you'll also notice that the weight of a fully-baked bread is about 10% less than the original dough weight.  So the steam doesn't stick around indefinitely, but the continuous evaporation coupled with the temperature self-regulation (due to the boiling point) keeps the temperature relatively constant.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="31749" PostHistoryTypeId="2" PostId="15047" RevisionGUID="b261ec29-478c-4fe3-ab3d-df4881ddd35a" CreationDate="2011-05-25T20:48:28.397" UserId="4086" Text="I used to cook pork shoulder in a slow cooker, however found that this didn't render any of the fat out of it. I prefer a leaner meat, so I figure roasting this in the oven and letting the fat drip out of it would be good. So I want to know how to properly roast a pork shoulder as well as any helpful tips." />
  <row Id="31750" PostHistoryTypeId="1" PostId="15047" RevisionGUID="b261ec29-478c-4fe3-ab3d-df4881ddd35a" CreationDate="2011-05-25T20:48:28.397" UserId="4086" Text="How to roast pork shoulder?" />
  <row Id="31751" PostHistoryTypeId="3" PostId="15047" RevisionGUID="b261ec29-478c-4fe3-ab3d-df4881ddd35a" CreationDate="2011-05-25T20:48:28.397" UserId="4086" Text="&lt;oven&gt;&lt;pork&gt;&lt;roast&gt;" />
  <row Id="31752" PostHistoryTypeId="2" PostId="15048" RevisionGUID="c72b5fb7-559b-4024-a4ce-8b8f7df55b5f" CreationDate="2011-05-25T20:53:23.533" UserId="1148" Text="I like to simmer it with spices, cabbage and potatoes.  (add the veg later or it will go soggy).  Skim the fat off the top fairly frequently." />
  <row Id="31753" PostHistoryTypeId="2" PostId="15049" RevisionGUID="e97d2ae1-9a93-415d-8992-a154a8c94bd3" CreationDate="2011-05-25T20:59:23.910" UserId="91" Text="I've had brownies with gooey marshmallow swirled in and find them delicious. However, when I try to duplicate this by adding miniature marshmallows to my brownie mix, I find that they just turn into overcooked sugar clumps which don't have a very good flavor or texture.&#xD;&#xA;&#xD;&#xA;What's the proper way to add marshmallow to brownies?" />
  <row Id="31754" PostHistoryTypeId="1" PostId="15049" RevisionGUID="e97d2ae1-9a93-415d-8992-a154a8c94bd3" CreationDate="2011-05-25T20:59:23.910" UserId="91" Text="Proper way to add marshmallows to brownies?" />
  <row Id="31755" PostHistoryTypeId="3" PostId="15049" RevisionGUID="e97d2ae1-9a93-415d-8992-a154a8c94bd3" CreationDate="2011-05-25T20:59:23.910" UserId="91" Text="&lt;baking&gt;&lt;brownies&gt;&lt;marshmallow&gt;" />
  <row Id="31756" PostHistoryTypeId="2" PostId="15050" RevisionGUID="bc1b1ccc-6a1f-4672-9aa3-fb6b9e86702e" CreationDate="2011-05-25T21:34:35.880" UserId="2001" Text="Properly?&#xD;&#xA;&#xD;&#xA;You throw it in a pit with hard wood coals for at least 8 hours. Of course we don't refer to that as roasting. :)&#xD;&#xA;&#xD;&#xA;Oven roasting is easier. Turn the oven on to 250F or so. Put something flavorful on the roast. Stick in a probe thermometer and put it in the oven.&#xD;&#xA;&#xD;&#xA;Remove when the thermometer reads 150F. Let it rest for a few minutes before carving.&#xD;&#xA;&#xD;&#xA;For more color and fat rendering you can roast at 450F for 10 minutes before dropping the oven to 250F and putting in the thermometer.&#xD;&#xA;&#xD;&#xA;Flavorings are varied of course. Apple works well." />
  <row Id="31757" PostHistoryTypeId="5" PostId="15024" RevisionGUID="00e7280b-fa6f-4966-91b1-bcc2f08a51c3" CreationDate="2011-05-25T21:49:34.893" UserId="641" Comment="Added solution to the problem" Text="Cucumber comes to mind. For instance.&#xD;&#xA;&#xD;&#xA;**Edit:** As others said. Apples and Carrots... Why not combine apples, carrots and raisins?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31758" PostHistoryTypeId="2" PostId="15051" RevisionGUID="46c5a6f0-74d9-493f-8253-4845b1882e99" CreationDate="2011-05-25T22:03:22.227" UserId="6261" Text="I bought a giant bundle of dill and only needed a few tablespoons. I already have a lot of dried dill, so drying it isn't preferred. I have already used in on salmon and a salad dressing, so I'm looking for distinct uses. Would like a recipe that would use most of it up rather than many small portions. Its easy to get sick of dill. " />
  <row Id="31759" PostHistoryTypeId="1" PostId="15051" RevisionGUID="46c5a6f0-74d9-493f-8253-4845b1882e99" CreationDate="2011-05-25T22:03:22.227" UserId="6261" Text="Bought too much dill. Looking for recipes (other than Salmon and Salad dressing) to use up a giant bouquet. Thanks :)" />
  <row Id="31760" PostHistoryTypeId="3" PostId="15051" RevisionGUID="46c5a6f0-74d9-493f-8253-4845b1882e99" CreationDate="2011-05-25T22:03:22.227" UserId="6261" Text="&lt;herbs&gt;" />
  <row Id="31761" PostHistoryTypeId="2" PostId="15052" RevisionGUID="f27bd0e8-cc29-4fd9-9dee-9d87bfdd02a1" CreationDate="2011-05-25T22:07:25.387" UserId="1887" Text="You could use it to flavor chicken or vegetable broth -- or even freeze it with other chicken broth vegetables until you have chicken. (I've frozen dill in my soup bags and it seems to work fine, although it takes more straining than most other veggies. " />
  <row Id="31762" PostHistoryTypeId="5" PostId="15046" RevisionGUID="f601dfbb-5606-478b-912e-63918963a8a8" CreationDate="2011-05-25T22:07:44.527" UserId="41" Comment="added 182 characters in body; added 11 characters in body" Text="Essentially, the exterior crust and the interior evenness are both side effects of the distribution of water.&#xD;&#xA;&#xD;&#xA;The [Maillard Reaction][1] - the chemical reaction responsible for the brown crust - happens at about 150° C.  Generally you're baking at a much higher temperature than this - say 200° C.&#xD;&#xA;&#xD;&#xA;The first question one might ask is, *why is the crust only on the outside?*  And the answer is because only the outside gets dry enough; as the small amount of water on the surface evaporates, the temperature is allowed to rise to ambient oven temperature.&#xD;&#xA;&#xD;&#xA;The reason it *doesn't* happen on the *inside* is precisely the opposite; water boils at 100° C, so as long as there's still water in liquid form (and bread is, to a large extent, water), the temperature can't get any higher than that.  The interior of the bread is always regulated at approximately 100° C, and since the baking temperature is uniform, so is the finished product.  It's almost like poaching an egg or a piece of meat; no part of it is able to get any hotter than the liquid around it, so the longer you cook it, the more uniform the temperature gets.&#xD;&#xA;&#xD;&#xA;If you continued to bake the bread until all of the *interior* water evaporated into steam, then it would eventually start to undergo the same process as the steam slowly escaped.  But we usually don't bake bread that long, so it doesn't happen.  As commenter Ray points out, there are some types of darker bread such as pumpernickel which involve intentional &quot;overbaking&quot;, but obviously not to the point of burning it.&#xD;&#xA;&#xD;&#xA;Note: There may also be a certain element of the process that is due to steam being trapped inside; the water vapor, like any gas, expands and distributes itself fairly uniformly throughout its container.  However, the bread is porous, so this steam eventually has to escape; if it didn't, you'd end up with a very damp interior after cooldown from all the condensation.  If you measure, you'll also notice that the weight of a fully-baked bread is about 10% less than the original dough weight.  So the steam doesn't stick around indefinitely, but the continuous evaporation coupled with the temperature self-regulation (due to the boiling point) keeps the temperature relatively constant.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="31763" PostHistoryTypeId="6" PostId="15041" RevisionGUID="e9e0d50c-4ded-4a51-894c-7b7a9718bb28" CreationDate="2011-05-25T22:14:59.137" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;food-science&gt;&lt;temperature&gt;" />
  <row Id="31764" PostHistoryTypeId="2" PostId="15053" RevisionGUID="21cdbc44-ac92-4cc7-bd4f-e1d7b8c4f2f8" CreationDate="2011-05-25T22:59:51.430" UserId="1415" Text="whenever i have a lot of a single herb to use up, i typically make a pesto and freeze it. a dill pesto would be great for seafood and tossed with pasta later." />
  <row Id="31765" PostHistoryTypeId="2" PostId="15054" RevisionGUID="8a85eae9-c983-4f9a-b092-27e5fb15d055" CreationDate="2011-05-25T23:22:18.413" UserId="4489" Text="I frequently make use of brining as a tool to help yield juicy (and well-seasoned) meat--especially on pork and poultry. I am usually pretty successful with this technique and get compliments from guests.&#xD;&#xA;&#xD;&#xA;On the other hand, I have in the past purchased factory-brined poultry and found it nearly unpalatable. These will sometimes say things like &quot;up to 12% retained water&quot;--sometimes even 16% or 20%.&#xD;&#xA;&#xD;&#xA;What is the difference here? My hypothesis is that one of more of these factors are a detriment to the factory-brined birds&#xD;&#xA;&#xD;&#xA; 1. Concentration (e.g. 5% vs 15%)&#xD;&#xA; 1. Chemicals (e.g. salt vs sodium phosphate)&#xD;&#xA; 1. Delivery method (soaking vs injecting)&#xD;&#xA; 1. Age (freshly brined vs sitting for who-knows-how-long)&#xD;&#xA;&#xD;&#xA;It seems to me that something about the factory brine is irreparably damaging the muscle fibers. In part, I'm interested so I know what to avoid in my own brines (e.g., for #4--do I need to be sure to cook my beast promptly after brining), and in part I am just intrigued by the difference." />
  <row Id="31766" PostHistoryTypeId="1" PostId="15054" RevisionGUID="8a85eae9-c983-4f9a-b092-27e5fb15d055" CreationDate="2011-05-25T23:22:18.413" UserId="4489" Text="Factory brine vs home brine" />
  <row Id="31767" PostHistoryTypeId="3" PostId="15054" RevisionGUID="8a85eae9-c983-4f9a-b092-27e5fb15d055" CreationDate="2011-05-25T23:22:18.413" UserId="4489" Text="&lt;brining&gt;" />
  <row Id="31768" PostHistoryTypeId="10" PostId="15051" RevisionGUID="80777cdc-4040-4a28-948a-3229102de7ec" CreationDate="2011-05-25T23:29:21.973" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="31769" PostHistoryTypeId="2" PostId="15055" RevisionGUID="332896ce-beb7-40c0-b5bf-11ed2c95c978" CreationDate="2011-05-26T00:06:04.697" UserId="41" Text="Store-bought marshmallows (and most homemade marshmallows) are gelatin-based, which means they'll melt above 40° C.  No chance of surviving a bake.&#xD;&#xA;&#xD;&#xA;I have, on occasion, seen &quot;rocky road&quot; type brownies with actual marshmallows and I suspect that they are either not conventional brownies or not conventional marshmallows.&#xD;&#xA;&#xD;&#xA;You could *probably* create a bake-stable marshmallow by adding methyl cellulose along with the gelatin.  MC is the typical additive in a vegan marshmallow; it gels when hot and &quot;melts&quot; when cool.  Using both of the above additives (and perhaps several more) could theoretically render a marshmallow with a continuous gel temperature range.  I'm not even going to try to speculate what the ratios or other additives would be - this is generally the domain of commercial food packaging, food scientists, etc. - it's pretty complicated even if you're familiar with the main molecular gastronomy concepts.&#xD;&#xA;&#xD;&#xA;Another alternative would be to bake the brownies plain, possibly overbake them a little, then grind them up to the consistency of large crumbs, mix them in with the marshmallows (and nuts and any other additions you want), and put them back together with water and/or corn syrup.  I've made rum balls from ground-up brownies this way and they hold together surprisingly well, although they obviously won't pass for fresh-from-the-oven brownies.&#xD;&#xA;&#xD;&#xA;As a last resort I'd go with JSBangs' suggestion and go with a marshmallow creme product (e.g. [Marshmallow Fluff][1]).  It's basically just syrup, vanilla, and egg whites as a thickener.  It won't have the texture of a real marshmallow, but because it's based on egg, the texture that it *does* have will withstand the heat.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.marshmallowfluff.com/pages/faq.html#Anchor-What-48213" />
  <row Id="31770" PostHistoryTypeId="2" PostId="15056" RevisionGUID="5458b1a3-e146-476d-adb7-138732a7bad7" CreationDate="2011-05-26T01:08:46.830" UserId="218" Text="The vast majority of recipes I find call for marshmallows to be added at the last second, and cooked only long enough for them to melt. Usually then a heavy frosting is added to top the whole thing, giving the illusion of marshmallow inside the brownie. Find an example &lt;a href=&quot;http://www.beantownbaker.com/2010/03/layered-marshmallow-brownies.html&quot;&gt;here&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;I've also seen really &quot;wet&quot; brownies with lots of included chocolate chips and butterscotch, which contain non-disgusting looking marshmallows. I've never personally tried these because they seem overly sweet, but they're the only ones I've seen that contain marshmallows that seem to retain elasticity after a normal baking period. See examples &lt;a href=&quot;http://www.thecookingphotographer.com/2010/03/disappearing-marshmallow-brownies.html&quot;&gt;here&lt;/a&gt; and &lt;a href=&quot;http://www.tasteofhome.com/Recipes/Marshmallow-Brownies&quot;&gt;here&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;For my money, I'd probably just sprinkle some marshmallows over the top of regular brownies during the last 3-4 minutes of baking. Quick, simple, not overcooked." />
  <row Id="31771" PostHistoryTypeId="2" PostId="15057" RevisionGUID="cb2c3ffc-ea5b-42b8-a472-4afea8dbab36" CreationDate="2011-05-26T01:28:04.667" UserId="218" Text="I think (as is so often the case with preprocessed meat) it will often depend on who you buy it from. I often buy kosher prepared birds (which are always pre-brined) and I've never had any complaints. The nice thing about kosher preparation, is that it is done according to very specific rules, under strict supervision. It's not a factory process.&#xD;&#xA;&#xD;&#xA;On the other hand, I cannot abide the brined birds from major poultry companies. Their primary goal is to increase the *weight* of the bird, not the flavor.&#xD;&#xA;&#xD;&#xA;Factory prep seeks to minimize time and cost. They will use cheap ingredients (largely just water and salt, with no added herbs) and they will use whatever process takes the least time, most likely injection, which has the added benefit that they can force more liquid (and therefore weight) into the meat than would normally come from absorption. They'll likely insta-freeze it, so wait time is probably not an issue, but freezing causes its own issues.&#xD;&#xA;&#xD;&#xA;I would say, for best results, take your time. A nice leisurely soak, real salt, and no pressure on the meat. For best results (talking turkey here) look for &quot;Natural&quot; or &quot;Minimally Processed&quot;: if it says that, you shouldn't have to worry about competing additives. " />
  <row Id="31772" PostHistoryTypeId="5" PostId="15057" RevisionGUID="c6dfd8e7-5b91-4e99-bed3-f0d4c3281c9d" CreationDate="2011-05-26T01:41:59.387" UserId="218" Comment="added 24 characters in body" Text="I think (as is so often the case with preprocessed meat) it will often depend on who you buy it from. I often buy kosher prepared birds (which are always pre-&lt;strike&gt;brined&lt;/strike&gt; salted) and I've never had any complaints. The nice thing about kosher preparation, is that it is done according to very specific rules, under strict supervision. It's not a factory process.&#xD;&#xA;&#xD;&#xA;On the other hand, I cannot abide the brined birds from major poultry companies. Their primary goal is to increase the *weight* of the bird, not the flavor.&#xD;&#xA;&#xD;&#xA;Factory prep seeks to minimize time and cost. They will use cheap ingredients (largely just water and salt, with no added herbs) and they will use whatever process takes the least time, most likely injection, which has the added benefit that they can force more liquid (and therefore weight) into the meat than would normally come from absorption. They'll likely insta-freeze it, so wait time is probably not an issue, but freezing causes its own issues.&#xD;&#xA;&#xD;&#xA;I would say, for best results, take your time. A nice leisurely soak, real salt, and no pressure on the meat. For best results (talking turkey here) look for &quot;Natural&quot; or &quot;Minimally Processed&quot;: if it says that, you shouldn't have to worry about competing additives. " />
  <row Id="31773" PostHistoryTypeId="25" PostId="15041" RevisionGUID="14742d71-45af-41ec-a23b-fed5d53efaf6" CreationDate="2011-05-26T05:50:10.563" Comment="http://twitter.com/#!/StackCooking/status/73626962249265152" />
  <row Id="31774" PostHistoryTypeId="2" PostId="15058" RevisionGUID="b2d9e88d-9e6d-4050-bdce-774c0124881b" CreationDate="2011-05-26T07:28:57.127" UserId="1720" Text="Can nuts be frozen in order to keep their flavour, and if so, for how long?" />
  <row Id="31775" PostHistoryTypeId="1" PostId="15058" RevisionGUID="b2d9e88d-9e6d-4050-bdce-774c0124881b" CreationDate="2011-05-26T07:28:57.127" UserId="1720" Text="Can nuts be frozen and for how long?" />
  <row Id="31776" PostHistoryTypeId="3" PostId="15058" RevisionGUID="b2d9e88d-9e6d-4050-bdce-774c0124881b" CreationDate="2011-05-26T07:28:57.127" UserId="1720" Text="&lt;nuts&gt;" />
  <row Id="31777" PostHistoryTypeId="2" PostId="15059" RevisionGUID="cbd21555-fcf3-4768-9fcb-086e9fe7befe" CreationDate="2011-05-26T08:41:41.020" UserId="67" Text="It's been a few years since I took cake decorating courses, but when I took Wilton 2 and 3, my instructor gave us [an alternate recipe][1] to use.  It might not crust up quite as fast as the one with meringue powder, but it was fine for the humidity that we have in Maryland.  (although, I admit, DC metro, not eastern shore).  I've made it a few times using meringue powder in place of the cream of tartar ... I assumed it had to be a mistake the first time I made it, and both work fine.  I haven't done a side by side comparison to see which one crusts up first, but I'm guessing the meringue one.&#xD;&#xA;&#xD;&#xA;To respond to some of the comments made so far ... Wilton Buttercream is *not* a real buttercream ... it is stable at warm temperatures, and is much less finicky when trying to make flowers, etc.  It's also pure white, so you won't get off colors when you are trying to tint it.  I'd leave out the butter flavor, as you don't need it ... The sugar and fat pretty much hide any flavors you have.&#xD;&#xA;&#xD;&#xA;And one other possible source of off flavors -- oxidized shortening.  I keep a can that I use for greasing pans if I'm not specifically using cake release, but for frosting, I use the sticks.  They're tightly wrapped, so less exposure to air, and easier to measure.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4835/what-kind-of-frosting-doesnt-need-to-be-refrigerated/4869#4869" />
  <row Id="31778" PostHistoryTypeId="25" PostId="15035" RevisionGUID="61600da8-79c2-46c1-a3a4-44f10351c87e" CreationDate="2011-05-26T08:50:11.317" Comment="http://twitter.com/#!/StackCooking/status/73672263379075073" />
  <row Id="31779" PostHistoryTypeId="2" PostId="15060" RevisionGUID="4e6ec08b-2cc0-41d5-9a46-fa5b22849d5d" CreationDate="2011-05-26T08:52:48.543" UserId="4194" Text="Yes, just put them in a freezer bag and squeeze out plenty of air from it before you tie it up. It doesn't matter if they're shelled/crushed etc. You can keep them for as long as anything else - some say 6 months, some say a year, some say indefinitely." />
  <row Id="31780" PostHistoryTypeId="2" PostId="15061" RevisionGUID="f3e46642-d49a-4dac-94e7-be6f0e8c166e" CreationDate="2011-05-26T10:12:02.323" UserId="2885" Text="What are ways of getting only the egg white from egg ? Can it be done after the egg is broken ?" />
  <row Id="31781" PostHistoryTypeId="1" PostId="15061" RevisionGUID="f3e46642-d49a-4dac-94e7-be6f0e8c166e" CreationDate="2011-05-26T10:12:02.323" UserId="2885" Text="How do I separate egg white ?" />
  <row Id="31782" PostHistoryTypeId="3" PostId="15061" RevisionGUID="f3e46642-d49a-4dac-94e7-be6f0e8c166e" CreationDate="2011-05-26T10:12:02.323" UserId="2885" Text="&lt;egg-whites&gt;&lt;egg&gt;" />
  <row Id="31783" PostHistoryTypeId="2" PostId="15062" RevisionGUID="4eecf599-55d6-47d1-a921-ed95ea838b21" CreationDate="2011-05-26T10:56:04.880" UserId="4194" Text="If by the egg being broken you mean the shell, then yes, of course! If you mean the yolk, it's very tricky. And if you mean after you've dumped the whole egg into a bowl, possibly, but you have to very careful not to break the yolk.&#xD;&#xA;&#xD;&#xA;There are probably various ways of separating an egg, but I do it by carefully tapping it on the side of a bowl. Then, I break the egg in half _while holding it vertically_ so that the yolk remains in one half of the shell, letting the white in the non-yolk half fall into the bowl. Then I gently tip the yolk into the empty half, while leaving the white behind (and letting any dribbly bits fall into the bowl as I transfer the yolk). Repeat until most of the white is in the bowl.&#xD;&#xA;&#xD;&#xA;Remember, if you are separating the egg to get the yolks, a little bit of egg white is fine. If you are separating the egg to get whites, you can't get any yolk in there.&#xD;&#xA;&#xD;&#xA;You can buy egg separators, which are like measuring spoons with a small hole in the bottom. You crack the egg into the spoon and the white runs out through the hole. But why shell out (no pun intended. Ok, maybe a little...) for that when you can do it in 5 seconds without it?" />
  <row Id="31784" PostHistoryTypeId="2" PostId="15063" RevisionGUID="35ca3af6-3212-4a15-bf19-4643a6627678" CreationDate="2011-05-26T11:00:28.150" UserId="4638" Text="It can't be done after the *yolk* is broken/pierced. But it requires you to break the *egg shell* to separate them. &#xD;&#xA;&#xD;&#xA;1. Break egg roughly in halves across its &quot;equator&quot;. &#xD;&#xA;1. Hold both halves broken side up, like cups. One of them contains eggwhite and the yolk, the other one only eggwhite. &#xD;&#xA;1. Empty the eggwhites from the half-shell without yolk into the eggwhite receptacle (e.g. bowl) &#xD;&#xA;1. Slide the yolk from the other half-shell into the empty one, taking as small an amount of eggwhite with it as possible. Pay attention to the yolk, you must not pierce it at the jagged shell edges. &#xD;&#xA;1. Repeat steps 3 and 4 for as long as it looks that there is some separable egg white remaining. &#xD;&#xA;1. Generally, it is OK to have a tiny amount of whites with the yolks, so you don't have to separate perfectly. &#xD;&#xA;1. It can happen that your yolk is pierced. If you need the egg whites (e.g. for meringue), don't use the ones into which yolk has bled, even if it is a tiny amount. Dump both yolk and contaminated whites to the yolks. &#xD;&#xA;1. If your yolk is pierced and you need the yolks (e.g. for hollandaise) and there is still lots of egg whites with the yolk, you have to continue separating. But if you suspect that you might need the whites pure, just put the contaminated whites from this egg in a separate receptacle (e.g. a teacup) and add them to something which uses whole eggs. &#xD;&#xA;&#xD;&#xA;The following video illustrates it nicely, only they separate the egg into two different-sized parts. For me, it works better when they are roughly equal. &#xD;&#xA;http://www.youtube.com/watch?v=t-OwbEy-Vxk&#xD;&#xA;" />
  <row Id="31786" PostHistoryTypeId="2" PostId="15065" RevisionGUID="f1d1f4c8-246f-405b-886c-999ac0f36c64" CreationDate="2011-05-26T12:24:17.073" UserId="5600" Text="The motivation is mostly textural.  The major motivation for using bread crumbs is if they are soaked in milk, making what is called a &quot;panade&quot;.  Since meatballs and meatloaf are often cooked to well-done, they tend to be tough and dense.  The panade does act as a binding agent, but, more importantly, the milk activates the starch in the bread to form a gel.  This gel acts much like a fat, lubricating the meat's protein fibers and discouraging them from forming a tough matrix.  Enzymes in the milk can also help tenderize tough cuts of meat, however, that would likely take longer than the average meatball recipe allows.  Finally, if the meatballs are fried, breadcrumbs can help crisp the outside of the balls (especially if the balls are rolled in breadcrumbs on the outside)." />
  <row Id="31787" PostHistoryTypeId="2" PostId="15066" RevisionGUID="b795f701-e38e-4659-bbb6-1424c6586e16" CreationDate="2011-05-26T12:26:57.450" UserId="2001" Text="The traditional method is as Rumtscho described.&#xD;&#xA;&#xD;&#xA;I got tired of this method for several reasons:&#xD;&#xA;1- Egg shells are dirty.&#xD;&#xA;2- Shells get in the egg (especially with home collected eggs with have MUCH thicker shells than store bought)&#xD;&#xA;3- It just takes too long if I need more than 2 eggs.&#xD;&#xA;&#xD;&#xA;Now I just crack the egg into my hand (which has been thoroughly washed- cleaner than an eggshell). I hold my fingers a little apart and let the white slip between my fingers leaving the yolk in my hand.&#xD;&#xA;&#xD;&#xA;Quick and simple." />
  <row Id="31789" PostHistoryTypeId="2" PostId="15067" RevisionGUID="51ef1415-c5b4-4f3a-8177-7936d84e4da9" CreationDate="2011-05-26T12:31:27.387" UserId="5770" Text="The problem here is that there's always a CHANCE of something happening, and that inspector was hell bend to find anything at all so they could shut you down, and they did.&#xD;&#xA;Unless (as already mentioned) you change your product to the point where it's nothing like it is now, has become no different from the bland, not worth the money, commercial offerings from the major large companies, you're left with no option but to stop production.&#xD;&#xA;&#xD;&#xA;This same problem is hitting (and has already hit) thousand of small shops in the UK and elsewhere who produce traditional non-pasteurised cheeses, cheeses which cannot be made with pasteurised milk but require raw milk for the recipe to work.&#xD;&#xA;They all had to shut down except for a very few who could get an EU exception based on the &quot;cultural value&quot; or whatever of their product to the &quot;health and safety regulations&quot;.&#xD;&#xA;Same with smalltown butchershops and some of their products, but at least they can go on selling the rest (but a lot of local products are gone, maybe permanently, out of a mostly misplaced fear of food poisoning caused by them (for which there never has been a documented case, it's all hearsay, rumours, and episodes with commercial products or caused by unhygienic conditions at customer sites being blamed on the products themselves when those products were in testing safe)).&#xD;&#xA;&#xD;&#xA;Best you can probably do is shut down production and work only to order, going underground so to speak. Chances are so low of anything bad happening, in 18 years noone has gotten sick after eating your garlic (of course it could happen tomorrow, but you could get hit by a meteorite tomorrow as well, no reason to invest in a hard hat)." />
  <row Id="31790" PostHistoryTypeId="2" PostId="15068" RevisionGUID="acddc669-1aef-4b42-9c68-85c14fd452a2" CreationDate="2011-05-26T12:35:01.037" UserId="4489" Text="Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly &quot;wet&quot; vegetables like lettuce, squash, peppers, green beans, etc. The rest, in the middle of the produce section is simply on shelves in bins, like potatoes, onions, corn and bananas.&#xD;&#xA;&#xD;&#xA;For the most part, our home storage tends to follow the store's--we keep lettuce in the crisper and onions out.&#xD;&#xA;&#xD;&#xA;However, there are a few pieces of produce that tend to generate some controversy in our house, and they tend to be small and round, like grapes, cherries, and berries. This questionable item this week is blueberries. My tendency is to follow the store's practice of leaving this out, whereas my wife seems convinced they will rot in a matter of hours and insists they should be refrigerated.&#xD;&#xA;&#xD;&#xA;I'm more or less satisfied with refrigerated them--as long as it won't cause a problem. I've heard that some items will actually go soft faster, or lose flavor, if stored cold." />
  <row Id="31791" PostHistoryTypeId="1" PostId="15068" RevisionGUID="acddc669-1aef-4b42-9c68-85c14fd452a2" CreationDate="2011-05-26T12:35:01.037" UserId="4489" Text="Is unnecessary refrigeration problematic?" />
  <row Id="31792" PostHistoryTypeId="3" PostId="15068" RevisionGUID="acddc669-1aef-4b42-9c68-85c14fd452a2" CreationDate="2011-05-26T12:35:01.037" UserId="4489" Text="&lt;refrigerator&gt;&lt;produce&gt;" />
  <row Id="31793" PostHistoryTypeId="2" PostId="15069" RevisionGUID="50fdf31f-4a6a-43be-8733-207284765c96" CreationDate="2011-05-26T12:42:34.230" UserId="4777" Text="I have always been led to believe that tomatoes, at least, will lose their sweetness if refrigerated. " />
  <row Id="31794" PostHistoryTypeId="2" PostId="15070" RevisionGUID="b38ac764-9f76-44f1-97eb-6a6f2b6b34a8" CreationDate="2011-05-26T13:21:03.803" UserId="5600" Text="As Doug mentioned in his answer, tomatoes lose flavor if refrigerated.  This is because they contain an aromatic compound called [*cis*-3-hexenal][1] which is permanently destroyed if the tomatoes drop below about 50°F.  Moisture makes onions rot, and refrigerators are moist places, so onions should generally be stored in a dry place when whole and refrigerated in an airtight container after they are cut.  For the same reason, you shouldn't keep your onions close to your potatoes, since potatoes give off moisture.  Speaking of potatoes, their storage depends on what you want to do with them.  For most recipes, you should store the potatoes at just above refrigerator temperatures.  If the potatoes get too cold, this promotes their starch to convert into sugar, which can cause the potatoes to taste weirdly sweet and/or cause premature browning.  This is *sometimes* a desirable thing, though.  For example, if one is making a potato recipe that would otherwise be difficult to brown/crisp well (*e.g.*, oven baked lowfat french fries), one might benefit from pre-chilling the potatoes.  As for blueberries, I always refrigerate them and have never had a problem (but they hardly ever last more than a day or two at my house).  Just don't pre-wash them, because any moisture on their surface will promote mold/decomposition.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cis-3-Hexenal" />
  <row Id="31795" PostHistoryTypeId="5" PostId="15070" RevisionGUID="ed569aff-59e3-4110-a129-a14b578ccab0" CreationDate="2011-05-26T13:27:32.657" UserId="5600" Comment="added 97 characters in body" Text="As Doug mentioned in his answer, tomatoes lose flavor if refrigerated.  This is because they contain an aromatic compound called [*cis*-3-hexenal][1] which is permanently destroyed if the tomatoes drop below about 50°F.  Moisture makes onions rot, and refrigerators are moist places, so onions should generally be stored in a dry place when whole and refrigerated in an airtight container after they are cut.  For the same reason, you shouldn't keep your onions close to your potatoes, since potatoes give off moisture.  Speaking of potatoes, their storage depends on what you want to do with them.  For most recipes, you should store the potatoes at just above refrigerator temperatures.  If the potatoes get too cold, this promotes their starch to convert into sugar, which can cause the potatoes to taste weirdly sweet and/or cause premature browning.  This is *sometimes* a desirable thing, though.  For example, if one is making a potato recipe that would otherwise be difficult to brown/crisp well (*e.g.*, oven baked lowfat french fries), one might benefit from pre-chilling the potatoes.  As for blueberries, I always refrigerate them and have never had a problem (but they hardly ever last more than a day or two at my house).  Just don't pre-wash them, because any moisture on their surface will promote mold/decomposition.  In fact, the only berries that I don't refrigerate are tomatoes (at least that I can think of).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cis-3-Hexenal" />
  <row Id="31796" PostHistoryTypeId="2" PostId="15071" RevisionGUID="e7d520b4-dae4-4317-b041-618448aed2be" CreationDate="2011-05-26T13:55:26.817" UserId="4638" Text="Living organisms, including plants, are very complicated miniature chemistry factories. Even separated, dead body parts still have chemical processes taking place completely independent from any parasitic organisms (bacteria, molds) present. But of course, lots of the processes which take place in the living plant don't take place any longer, and their absence can change the food considerably (rigor mortis in animals, wilting in plants). &#xD;&#xA;&#xD;&#xA;Refrigeration slows down the growth of bacteria and molds, and some of the processes going on internally in the plants. There are two problems with that: 1) sometimes, you want these processes to go on. A pear will continue to ripen and enhance its aroma after plucking, especially if there are catalysts like ethylene present. If refrigerated, this ripening will be limited severely. 2) Some of the chemicals already present in plants will change under low temperatures. ESultanik pointed out two such examples, the self-destroying aromatic compound in tomatoes, and the starch-sugar conversion in potatoes. These and similar changes happen in other fruit and vegetables too. But it doesn't mean that all fruit and veggies undergo undesirable changes. &#xD;&#xA;&#xD;&#xA;There is a good rule of thumb to predict where such changes may occur. It says that the bigger the temperature difference between the plant's living conditions and storage conditions, the more likely it is for its chemicals to behave strangely. So **everything which thrives north of the Alps should do well in the fridge** (if the fridge has a crisper, use it). **Everything else must stay outside** (including tomatoes - you can grow them in Middle Europe, but they don't taste well). Shape, color, etc. is quite irrelevant to storage temperature. If you have logistic difficulties, just use small breathable containers for placing berries etc. into the fridge, instead of the squishable plastic bags you may have bought them in. &#xD;&#xA;&#xD;&#xA;The rule isn't perfect, but to do better than that, you'd have to research the optimal storage conditions for every single fruit or vegetable and possibly furnish a cold storage cabinet or pantry in the 10°C - 15°C range. " />
  <row Id="31797" PostHistoryTypeId="5" PostId="15066" RevisionGUID="4348e677-46d3-4336-ae08-67d8c2442065" CreationDate="2011-05-26T14:41:11.540" UserId="2001" Comment="Reformatted the list" Text="The traditional method is as Rumtscho described.&#xD;&#xA;&#xD;&#xA;I got tired of this method for several reasons:&#xD;&#xA;&#xD;&#xA;1. Egg shells are dirty.&#xD;&#xA;2. Shells get in the egg (especially with home collected eggs with have MUCH thicker shells than store bought)&#xD;&#xA;3. Egg shells are sharp and it's harder to keep yolks whole.&#xD;&#xA;4. It just takes too long if I need more than 2 eggs.&#xD;&#xA;&#xD;&#xA;Now I just crack the egg into my hand (which has been thoroughly washed- cleaner than an eggshell). I hold my fingers a little apart and let the white slip between my fingers leaving the yolk in my hand.&#xD;&#xA;&#xD;&#xA;Quick and simple." />
  <row Id="31798" PostHistoryTypeId="5" PostId="15066" RevisionGUID="80eed356-bee7-4562-a56d-1d4a5abef815" CreationDate="2011-05-26T15:16:34.737" UserId="2001" Comment="Add three bowl clarification." Text="The traditional method is as Rumtscho described.&#xD;&#xA;&#xD;&#xA;I got tired of this method for several reasons:&#xD;&#xA;&#xD;&#xA;1. Egg shells are dirty.&#xD;&#xA;2. Shells get in the egg (especially with home collected eggs with have MUCH thicker shells than store bought)&#xD;&#xA;3. Egg shells are sharp and it's harder to keep yolks whole.&#xD;&#xA;4. It just takes too long if I need more than 2 eggs.&#xD;&#xA;&#xD;&#xA;Now I just crack the egg into my hand (which has been thoroughly washed- cleaner than an eggshell). I hold my fingers a little apart and let the white slip between my fingers leaving the yolk in my hand.&#xD;&#xA;&#xD;&#xA;Quick and simple.&#xD;&#xA;&#xD;&#xA;Regardless of the method that you use you should use three bowls.  &#xD;&#xA;One for the collected whites,  &#xD;&#xA;one for the white you are working on,  &#xD;&#xA;and one for the yolks.  &#xD;&#xA;Only dump the current white into the collected whites after verifying that the yolk is whole. That way you don't spoil all your whites with one broken yolk." />
  <row Id="31799" PostHistoryTypeId="2" PostId="15072" RevisionGUID="04a287e2-37a6-466c-a2a1-46510294ed2d" CreationDate="2011-05-26T15:19:55.123" UserId="6275" Text="The best way to reheat brown rice from the fridge and for it not go hard or dry is to cover with 1 sheet of very wet kitchen roll (paper), tuck in the sides and zap for 2 mins.... It really works I have been doing this for months now. You can also do the same with pasta." />
  <row Id="31800" PostHistoryTypeId="2" PostId="15073" RevisionGUID="127f5cae-8058-4b49-b84b-b5e382bd320c" CreationDate="2011-05-26T15:36:14.787" UserId="6276" Text="The method rumtscho describes works well with practice. If you're lazy like me you can pick up an egg separator tool like this http://www.amazon.com/Bradshaw-International-13550-Egg-Separator/dp/B00404ZXFY." />
  <row Id="31801" PostHistoryTypeId="2" PostId="15074" RevisionGUID="1e0603d9-6277-4eac-b290-492bb806bef4" CreationDate="2011-05-26T15:43:48.243" UserId="160" Text="If you writing up a guide, you don't actually need to do that, just edit your photos in GIMP or Photoshop to add markers as needed (if its a video, you can edit that too, though its more time-consuming). You can also do something that'll be friendly to the colorblind, like put numbers on them as well.&#xD;&#xA;&#xD;&#xA;You could also use food colors, I guess, though kneading it in would be somewhat messy (and you'd have to handle the dough as six separate doughs). Would certainly produce a weird-looking bread at the end!" />
  <row Id="31802" PostHistoryTypeId="2" PostId="15075" RevisionGUID="49c068f1-7e28-477e-9b5a-05e64166e8ea" CreationDate="2011-05-26T17:14:32.703" UserId="4638" Text="I have lately come across good recipes, which happen to require tomatillos. Sadly, I don't have a source for tomatillos. &#xD;&#xA;&#xD;&#xA;Is there some way to substitute them in recipes? Physalis berries? Underripe tomatoes? If tomatoes, then which kind? &#xD;&#xA;&#xD;&#xA;Will it be a result similar to the original recipe, something definitely different, but usable, or so different that it only works by accident? " />
  <row Id="31803" PostHistoryTypeId="1" PostId="15075" RevisionGUID="49c068f1-7e28-477e-9b5a-05e64166e8ea" CreationDate="2011-05-26T17:14:32.703" UserId="4638" Text="Substituting tomatillos" />
  <row Id="31804" PostHistoryTypeId="3" PostId="15075" RevisionGUID="49c068f1-7e28-477e-9b5a-05e64166e8ea" CreationDate="2011-05-26T17:14:32.703" UserId="4638" Text="&lt;substitutions&gt;&lt;vegetables&gt;" />
  <row Id="31805" PostHistoryTypeId="2" PostId="15076" RevisionGUID="8eb4ad04-1e4c-46c0-9f26-ce220fcd15b5" CreationDate="2011-05-26T17:34:28.060" UserId="4638" Text="I am looking for a good book on British cuisine, and I have a specific type of book in mind. I tried looking on Amazon, but I couldn't determine whether a given book offers what I want. &#xD;&#xA;&#xD;&#xA;* I am looking for a book which is more of a good read than a recipe collection. I actually intend to curl up in an armchair and read it through. &#xD;&#xA;* It should describe different traditional dishes, something about their background, maybe things like where it is from, is it prepared for certain occasions, maybe some historical anecdotes, or typical pairings. &#xD;&#xA;* If there are traditional genera of dishes which require their own technique, I'd like to see that technique explained somewhere. For example, I have a book on French cuisine, and it contains very detailed directions on making pastetes, independently of any recipes. &#xD;&#xA;* A general chapter on food history in Britain could also be nice, if not too long. &#xD;&#xA;* It should also provide the recipes for the dishes - maybe not a big collection, just for sampling whatever is described in the text. But please, it should be a book with good recipes, not one where the author described the cooking tradition and then just slapped the first recipe they came across without even testing if it can be made. &#xD;&#xA;* It should cover baking as well as cooking. I've always wondered what scones taste like. &#xD;&#xA;* It should contain a good share of food porn. &#xD;&#xA;&#xD;&#xA;All in all, I guess it is maybe best described as a collection of Smitten Kitchen articles, only the text shouldn't be about the author's personal experience with the food, but about the tradtions surrounding it. &#xD;&#xA;&#xD;&#xA;If you know of such a book, I am looking forward to your recommendations. " />
  <row Id="31806" PostHistoryTypeId="1" PostId="15076" RevisionGUID="8eb4ad04-1e4c-46c0-9f26-ce220fcd15b5" CreationDate="2011-05-26T17:34:28.060" UserId="4638" Text="Good book on English/British cuisine" />
  <row Id="31807" PostHistoryTypeId="3" PostId="15076" RevisionGUID="8eb4ad04-1e4c-46c0-9f26-ce220fcd15b5" CreationDate="2011-05-26T17:34:28.060" UserId="4638" Text="&lt;cookbook&gt;&lt;english-cuisine&gt;" />
  <row Id="31808" PostHistoryTypeId="2" PostId="15077" RevisionGUID="075a0dc6-d262-469c-bf1a-a8fa6b8c7de0" CreationDate="2011-05-26T17:40:34.257" UserId="641" Text="I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation.&#xD;&#xA;&#xD;&#xA;I used about 5gr of gelatin for 150ml heated 'escalivada juice (lots of olive oil)'.&#xD;&#xA;&#xD;&#xA;The result was all right, but the top layer stayed liquid. The rest stayed together.&#xD;&#xA;&#xD;&#xA;Any idea as to why the top layer stayed liquid? Does the olive oil affect the gelatin?" />
  <row Id="31809" PostHistoryTypeId="1" PostId="15077" RevisionGUID="075a0dc6-d262-469c-bf1a-a8fa6b8c7de0" CreationDate="2011-05-26T17:40:34.257" UserId="641" Text="How does gelatin interact with grease (fat)?" />
  <row Id="31810" PostHistoryTypeId="3" PostId="15077" RevisionGUID="075a0dc6-d262-469c-bf1a-a8fa6b8c7de0" CreationDate="2011-05-26T17:40:34.257" UserId="641" Text="&lt;gelatin&gt;&lt;spanish-cuisine&gt;" />
  <row Id="31811" PostHistoryTypeId="25" PostId="15061" RevisionGUID="22eac137-4767-4cad-ad54-38ffad0b79a4" CreationDate="2011-05-26T17:50:12.103" Comment="http://twitter.com/#!/StackCooking/status/73808162087645185" />
  <row Id="31812" PostHistoryTypeId="2" PostId="15078" RevisionGUID="51e0821b-e3cd-43df-9181-fa4653bc8457" CreationDate="2011-05-26T18:09:00.517" UserId="160" Text="When its a recipe for a baking, measurements by weight are a good sign (baker's ratios are an even better sign, but I don't expect that in something intended for a general audience). Especially when I see flour measured by volume, I worry about the recipe.&#xD;&#xA;&#xD;&#xA;Descriptions of how things should be at strategically-chosen steps, and how to best fix it if its not that way, are good signs too.&#xD;&#xA;&#xD;&#xA;In general, I like recipes with more reliable measurements. &quot;Bake until its 155°F, then finish in sauté pan&quot; is better than &quot;Bake for 40 minutes, then finish in sauté pan&quot; (maybe my temperature is off a little, or my piece of chicken is a slightly different size).&#xD;&#xA;&#xD;&#xA;Another sign is where it came from. Recipes from a random Google search have a lot more unreliability than, say, ones from Cook's Illustrated." />
  <row Id="31813" PostHistoryTypeId="16" PostId="15078" RevisionGUID="a43ec4a7-6e3d-4c88-bbff-5bc282615d26" CreationDate="2011-05-26T18:09:00.517" UserId="160" />
  <row Id="31814" PostHistoryTypeId="2" PostId="15079" RevisionGUID="b1409fbf-50ee-45f6-a651-15cca87e9c65" CreationDate="2011-05-26T18:18:19.467" UserId="641" Text="You can always add sour with lime." />
  <row Id="31815" PostHistoryTypeId="2" PostId="15080" RevisionGUID="efab4540-0f9f-43f1-94e9-4fc6ea1e7f10" CreationDate="2011-05-26T18:29:30.967" UserId="4638" Text="Gelatin works by creating a very fine mesh of proteins, between which the (hidrophilic) liquid gets trapped. &#xD;&#xA;&#xD;&#xA;A mixture of fat and water isn't a liquid. It can be either a rough two-phase mixture, with visible fat droplets swimming around in the water, or it can be an emulsion, with invisibly small fat droplets dispersed through the water. Emulsions appear smooth, e.g. milk. &#xD;&#xA;&#xD;&#xA;When you try to use gelatine on the mixture, two things can happen. In an emulsion, the fat droplets can be smaller than the protein mesh. Then they get trapped as well as the water, and the result is gelled emulsion, just like you'd expect. &#xD;&#xA;&#xD;&#xA;But if you have big globules of fat, they can't be trapped between the proteins. So it looks like they got squeezed out of the mesh and bubbled up to the surface, if it hadn't been there all along. On the surface, gelatine molecules couldn't find each other between globules of fat to crosslink, or maybe the motion of the globules broke any nascent links in the small amount of water between them, so it couldn't gel. So the conclusion is: you can't set soup/stew with gelatine. (I know that concentrated stock hardens from its own gelatine, but it has the fat filtered out first). &#xD;&#xA;&#xD;&#xA;On the practical side, if you want to have thick stew juice, you have to use something else than gelatine. It is probably simplest to create an olive oil based roux with the stew juice. Or you can gel with xanthan. Both will result in a &quot;juice&quot; which is creamy, instead of solid wobbly blocks of juice, with xanthan retaining the authentic taste and a roux-based sauce being a novel variation. &#xD;&#xA;&#xD;&#xA;If it is real jelly you are after, you'll have to emulsify first and use gelatine after that. Xanthan itself should emulsify well, or you can probably use lecithine. AFAIK, there is no problem to use lecithine and gelatine together, but somebody with more experience in gelling agents should confirm that. In any case, emulsifying will lead to your liquid getting quite opaque. This is inavoidable, as it has to do with the way the collection of individual micro fat droplets break and reflect light rays. " />
  <row Id="31817" PostHistoryTypeId="5" PostId="11530" RevisionGUID="230a5647-2020-4a26-9c3e-92bc5990e3da" CreationDate="2011-05-26T19:32:16.583" UserId="4489" Comment="Corrected reference to poultry guides" Text="Chicken is cooked when it reaches the temperature necessary to denature (break down) most proteins, which kills any salmonella or other disease-causing agents and changes the texture of the meat.&#xD;&#xA;&#xD;&#xA;The juices that come out of meat as it cooks should be fat or water, both of which are colorless, but they could pick up color from the materials they pass through, such as the hemoglobin protein that gives muscle tissue its pink or red color. I suspect the denaturing of the proteins prevents them from leaking out, thus the juices become clear. Once the hemoglobin has been broken down, you can safely assume that the proteins that pathogens rely on to survive have been destroyed as well. So yes, the color of the juices coming from inside the meat should be a reliable indicator of doneness.&#xD;&#xA;&#xD;&#xA;*SIDEBAR:* There are in fact a few bacterial spores that can survive to much higher temperatures, as can the toxic chemicals produced as a waste product of some bacteria. These are relatively rare, and can be easily avoided by eating fresh, clean food and refrigerating any leftovers promptly.&#xD;&#xA;&#xD;&#xA;**EDIT addressing @Aaronut's comment:** Most bacteria that live in, on, and around plants and animals require the same fairly narrow temperature range. 165 degrees F is enough to reliably kill salmonella and just about any standard pathogen (anything that would thrive inside the human body) in a minute or so, by also denaturing many of the proteins that make up the bacteria's cell walls and internals. [This site][1] suggests that 165 F is also the temperature at which juices will run clear - so yes, if the juices are running clear, the pathogens should already be dead, and probably for the same reason.&#xD;&#xA;&#xD;&#xA;*ANOTHER SIDEBAR:* In fact, poultry can be cooked at a much lower temperature if you're sufficiently careful. 40 minutes at 140 degrees is just as effective at killing salmonella. (I don't know whether this would also make the juices run clear, but I would guess so.) The catch is that in a traditional oven, there's no way to get the middle of the chicken that hot for 40 minutes without drying out the outside. [Sous-vide][2] cooking addresses this by cooking smaller pieces of food at very precise temperatures for long periods of time. The USDA publishes [charts][3] indicating how long you need to cook poultry at a given temperature to destroy bacteria at specified levels of lethality.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Information/MeatTemperatureChart.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Sous-vide&#xD;&#xA;  [3]: http://www.fsis.usda.gov/oppde/rdad/fsisnotices/rte_poultry_tables.pdf" />
  <row Id="31818" PostHistoryTypeId="24" PostId="11530" RevisionGUID="230a5647-2020-4a26-9c3e-92bc5990e3da" CreationDate="2011-05-26T19:32:16.583" Comment="Proposed by 4489 approved by 41 edit id of 180" />
  <row Id="31819" PostHistoryTypeId="2" PostId="15081" RevisionGUID="4c5e8ca4-0734-4884-a279-688dc03bdc07" CreationDate="2011-05-26T20:02:26.197" UserId="6241" Text=" 1. make sure your pressure vent is unclogged. I take a bamboo skewer and shave it down with a pen knife to be able to clean it.&#xD;&#xA; 2. make sure the regulator is clean. I prefer the simple weighted regulator but the types do vary. One cooker I have you need to rotate, push down, and rotate further before it comes apart. (and on the one I bought used, it was filthy with old dried red lentils underneath.)&#xD;&#xA; 3. Are you over-filling the pan? On a six quart/liter cooker a pound of lentils doesn't even require the cooker to be half full of water, even if you don't presoak. Never go over 2/3 full on any cooker when cooking any bean or pulse.&#xD;&#xA; 4. I use a &quot;dash&quot; of olive oil, which may be a over a tablespoon.&#xD;&#xA; 5. Don't have it on the stove on full blast. My cooker has a pin that comes up to lock the lid on sign of first pressure. Turn the stove down a bit before the weight starts to lift, and come up to full pressure a bit more slowly. &#xD;&#xA;&#xD;&#xA;One of these will surely work for you. " />
  <row Id="31820" PostHistoryTypeId="2" PostId="15082" RevisionGUID="84540420-0aec-4974-abf9-1953a9509350" CreationDate="2011-05-26T20:05:28.973" UserId="5942" Text="The simplest way would be to put a small hole in the narrow edge of the egg (using small narrow object like tine of fork) and tilt the egg slowly. The white will come out of the small hole and yolk will remain in the shell.&#xD;&#xA;&#xD;&#xA;Once the yolk is broken, it starts mixing with the white, so its almost impossible to separate them." />
  <row Id="31821" PostHistoryTypeId="2" PostId="15083" RevisionGUID="bc4fc101-99ce-4f2e-b4dc-b299486b7f8a" CreationDate="2011-05-26T20:23:28.403" UserId="-1" Text="" />
  <row Id="31822" PostHistoryTypeId="2" PostId="15084" RevisionGUID="fe96e7df-25f1-4fe3-b1df-721a599f5f35" CreationDate="2011-05-26T20:23:28.403" UserId="-1" Text="" />
  <row Id="31823" PostHistoryTypeId="2" PostId="15085" RevisionGUID="cd34c9a3-2b74-4237-ba97-887bd85ea6a5" CreationDate="2011-05-26T20:36:03.743" UserId="6241" Text="**Broasting** is generally used for deep frying using oil in the pressure cooker instead of water. The word is probably a portmanteau of &quot;boiling&quot; and &quot;roasting&quot;.&#xD;&#xA;&#xD;&#xA;While it used to be a common trick with vintage pressure cooker manuals, all modern home devices warn against the practice. Please do not attempt at home unless you have the restaurant grade equipment that says it is specifically for broasting.&#xD;&#xA;&#xD;&#xA;KFC cooks their chicken this way. They use an industrial cooker and heat the oil up very hot to start, and then they add a weighed batch of chicken and seal the lid. The hot oil rapidly crisps the outer coating while the chilled chicken drops the temperature of the oil downward as it cooks. " />
  <row Id="31824" PostHistoryTypeId="2" PostId="15086" RevisionGUID="678dc7ce-4fb1-4dc3-b2f6-04beed7b1be9" CreationDate="2011-05-26T20:41:10.327" UserId="6241" Text="Can and freeze jars are available. The quart jars I use large canning jar lids. Besides the thick glass, the insides are tapered like a plastic ice cube tray. As the liquid freezes and expands, it moves slightly up instead of breaking the jar open.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31825" PostHistoryTypeId="5" PostId="7656" RevisionGUID="3cd5248a-6be3-41c0-b6f2-5d729284dc63" CreationDate="2011-05-26T20:43:30.203" UserId="1393" Comment="added note to increase water" Text="You may need to add more oil, say a generous tablespoon. Also, I don't think you should need to soak those lentils first, the pressure cooker should be more than able to take them apart without any advance soak. Also be sure to use plenty of water. At least 8 cups for 1 pound of beans." />
  <row Id="31826" PostHistoryTypeId="2" PostId="15087" RevisionGUID="7dbf74aa-8c28-4697-a3ba-8f3e7914287b" CreationDate="2011-05-26T20:49:20.737" UserId="6241" Text="Salsa, tomato sauce, and various pickled vegetables are typically all you can do if you want to have a shelf stable product using a boiling water bath. Nowadays, many recipes add extra acid (vinegar or lemon juice typically) to tomato products to make sure that botulism spores can not grow because tomatoes today have been breed to be sweeter than in days past.&#xD;&#xA;&#xD;&#xA;Freeze the food or spring for the pressure canner if you want to do low acid vegetables, meat, soups or stews.&#xD;&#xA;" />
  <row Id="31827" PostHistoryTypeId="25" PostId="15068" RevisionGUID="71ca6250-f2ee-4ea7-903b-6cd8d8c7ff4e" CreationDate="2011-05-26T20:50:12.623" Comment="http://twitter.com/#!/StackCooking/status/73853462194044929" />
  <row Id="31828" PostHistoryTypeId="2" PostId="15088" RevisionGUID="0a1a68d8-2d7a-4368-b09f-6f04c3682cef" CreationDate="2011-05-26T21:16:41.947" UserId="4194" Text="That's a very specific request! Not to mention the fact that Britain has had thousands of years to develop its food culture, so it's not a subject easily suited to a single book. &#xD;&#xA;&#xD;&#xA;However, if you go to Amazon.co.uk, navigate to Books &gt; Food &gt; Reference &amp; Gastronomy and search within that for 'British', you get a fairly good selection. I think you might need to get a few to cover everything you want. &#xD;&#xA;&#xD;&#xA;Oh, and scones are nice, especially with cream and jam - there are lots of recipes online, why not try making them? They're just butter, sugar, flour, milk and raisins - nothing you can't find in Germany! We even use the metric system for recipe measurements these days." />
  <row Id="31829" PostHistoryTypeId="2" PostId="15089" RevisionGUID="56bfca3b-8259-4ad2-8f6c-45503c0f0415" CreationDate="2011-05-26T22:15:42.763" UserId="1415" Text="i would think the flavor would be different, but they really are similar to small, underripe (green) tomatoes. i might be worth a shot to try those in a pinch, but canned is also a good option." />
  <row Id="31830" PostHistoryTypeId="2" PostId="15090" RevisionGUID="919dfc93-1a22-4673-9756-8e2e778d44f3" CreationDate="2011-05-26T23:18:04.493" UserId="5736" Text="I have &quot;The Cookery of England&quot; by Elisabeth Aryton, and it seems to meet most of your conditions. The introduction is a brief history of traditional English food, there are historical anecdotes interspersed in the text, and yes, it has a recipe for scones, and also for cheese scones, but there is little food porn - sadly, the only picture is on the cover.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31831" PostHistoryTypeId="2" PostId="15091" RevisionGUID="b24a4f46-b33f-43d1-a34b-f58d9e5ccf80" CreationDate="2011-05-27T00:03:45.143" UserId="1685" Text="I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening.  I've also noticed that some of these cookies rise less than I expect.  &#xD;&#xA;&#xD;&#xA;Is there any difference in rising power of butter compared to shortening?  If so, how do I counteract that difference?" />
  <row Id="31832" PostHistoryTypeId="1" PostId="15091" RevisionGUID="b24a4f46-b33f-43d1-a34b-f58d9e5ccf80" CreationDate="2011-05-27T00:03:45.143" UserId="1685" Text="How does replacing some butter with shortening affect rising / leavening in cookies (biscuits)?" />
  <row Id="31833" PostHistoryTypeId="3" PostId="15091" RevisionGUID="b24a4f46-b33f-43d1-a34b-f58d9e5ccf80" CreationDate="2011-05-27T00:03:45.143" UserId="1685" Text="&lt;baking&gt;&lt;cookies&gt;&lt;leavening&gt;&lt;rising&gt;" />
  <row Id="31834" PostHistoryTypeId="2" PostId="15092" RevisionGUID="4f8111fb-ac15-410d-9bf9-fa0360ee2114" CreationDate="2011-05-27T00:18:37.997" UserId="2690" Text="If you can't find fresh, I suspect you probably can't find canned locally, but the canned ones are a great convenience.  In a green salsa mixed with fresh ingredients (cilantro, lime, jalapeno, etc.) I can't tell the difference between fresh and canned.  You can [order them online][1] and have them shipped.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com/search?q=canned+tomatillos&amp;um=1&amp;ie=UTF-8&amp;tbo=u&amp;tbm=shop&amp;source=og&amp;sa=N&amp;hl=en&amp;tab=wf" />
  <row Id="31835" PostHistoryTypeId="2" PostId="15093" RevisionGUID="50f68cdf-2098-453d-a284-eb2470d62ec0" CreationDate="2011-05-27T00:34:53.187" UserId="2001" Text="To answer this question we should turn to the oracle:&#xD;&#xA;http://www.goodeatsfanpage.com/season3/Cookie/CookieTranscript.htm&#xD;&#xA;&#xD;&#xA;The relevant quote is:&#xD;&#xA;&#xD;&#xA;&quot;Nothing affects a cookie's texture more than the melting characteristics of its fat. Butter has a sharp melting point meaning that, uh, just a few degrees difference between a solid and liquid states. So since conversion occurs at a relatively low temperature, the resulting batter spreads prior to setting.&quot;&#xD;&#xA;&#xD;&#xA;The problem is that shortening melts at a higher temperature than butter and so cookies made with shortening typically rise **more** than butter made cookies. Thus your rising problems are probably not caused by the type of fat.&#xD;&#xA;&#xD;&#xA;I suspect that the temperature of your fat might be causing the problem. If your butter came from the fridge and the shortening was room temperature then the shortening cookies would melt faster and rise less." />
  <row Id="31836" PostHistoryTypeId="2" PostId="15094" RevisionGUID="6b2b1c84-9d3f-4407-81c0-0c61b0b93607" CreationDate="2011-05-27T02:27:43.367" UserId="5885" Text="About 20 years ago my wife and I were poor, and we went on a very cheap coach trip to Hungary for a holiday. The hotel meals always finished with a rather uninteresting savoury dessert.&#xD;&#xA;&#xD;&#xA;I researched the matter and found that there is a tradition of savoury desserts in Hungary, a lot of which are much more interesting than the ones which we got in the hotel. But when I look outside of Hungary, all I see are &quot;cheese / pate and crackers&quot; style dishes to follow the main dish, and not much else.&#xD;&#xA;&#xD;&#xA;So what I am seeking is other nations with a tradition of savoury desserts - savoury dishes used to end a meal. which are nothing to do with crackers or Hungary. &#xD;&#xA;&#xD;&#xA;All offers considered ..." />
  <row Id="31837" PostHistoryTypeId="1" PostId="15094" RevisionGUID="6b2b1c84-9d3f-4407-81c0-0c61b0b93607" CreationDate="2011-05-27T02:27:43.367" UserId="5885" Text="Savoury Desserts?" />
  <row Id="31838" PostHistoryTypeId="3" PostId="15094" RevisionGUID="6b2b1c84-9d3f-4407-81c0-0c61b0b93607" CreationDate="2011-05-27T02:27:43.367" UserId="5885" Text="&lt;dessert&gt;&lt;pudding&gt;" />
  <row Id="31839" PostHistoryTypeId="25" PostId="15091" RevisionGUID="82a21b1e-b187-44b5-a849-176eb9f21b1c" CreationDate="2011-05-27T02:50:13.493" Comment="http://twitter.com/#!/StackCooking/status/73944063463792641" />
  <row Id="31840" PostHistoryTypeId="5" PostId="15084" RevisionGUID="9b703f5f-39c8-4d79-94fa-d75efaba35d1" CreationDate="2011-05-27T03:09:38.990" UserId="6241" Comment="added 114 characters in body" Text="A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker." />
  <row Id="31841" PostHistoryTypeId="24" PostId="15084" RevisionGUID="9b703f5f-39c8-4d79-94fa-d75efaba35d1" CreationDate="2011-05-27T03:09:38.990" Comment="Proposed by 6241 approved by 1259 edit id of 184" />
  <row Id="31842" PostHistoryTypeId="5" PostId="15083" RevisionGUID="ad5ce066-d851-4455-ab03-b570f8558af2" CreationDate="2011-05-27T03:09:43.093" UserId="6241" Comment="added 928 characters in body" Text="A pressure cooker is a pot with a special lid that cooks food faster by regulating the pressure inside the cooker. With a pressure level higher than sea level, water boils at a higher temperature, and the food cooks faster than in just an open pot. &#xD;&#xA;&#xD;&#xA;Pressure cookers are wonderful for cooking beans or rice. They can also cook and tenderize cuts of meat and are great for making stock out of bones. A broiler can be used if at the very end if you want a mallard reaction. &#xD;&#xA;&#xD;&#xA;A pressure cooker should generally NOT be used to pressure can low acid foods unless tested and approved by the manufacture. Using it without the pressure gauge for high-acid water bath canning is of course OK.&#xD;&#xA;&#xD;&#xA;Pressure cookers are also tricky to use on items that cook rather quickly in boiling water. For example, raman noodles would be overcooked by the time the cooker got up to pressure and then cooled down low enough for the lid to unlock." />
  <row Id="31843" PostHistoryTypeId="24" PostId="15083" RevisionGUID="ad5ce066-d851-4455-ab03-b570f8558af2" CreationDate="2011-05-27T03:09:43.093" Comment="Proposed by 6241 approved by 1259 edit id of 183" />
  <row Id="31844" PostHistoryTypeId="2" PostId="15095" RevisionGUID="42323266-dcfc-40e3-acc5-5de9173fbe4c" CreationDate="2011-05-27T03:28:22.793" UserId="5885" Text="The archetypal English chef was Philip Harben, the first ever TV chef. He wrote a lot of books - see the bibliography on his wikipedia entry -&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Philip_Harben&#xD;&#xA;&#xD;&#xA;He's been dead forty years, but some of the books are still in print ...&#xD;&#xA;&#xD;&#xA;A very reliable booklet of English baking recipes is the Be-Ro Recipe Book, which is only easily available to UK residents. You might find a copy on eBay, but most of it is on the Be-Ro website&#xD;&#xA;&#xD;&#xA;http://www.be-ro.com/index.asp &#xD;&#xA;&#xD;&#xA;You can't curl up in a chair with that, but if you want reliable and simple English baking recipes that work, Be-Ro recipes are unbeatable. That's your scones, biscuits and rock cakes sorted ... " />
  <row Id="31845" PostHistoryTypeId="2" PostId="15096" RevisionGUID="2875588f-a1d9-4ebe-9eff-d879644c1f92" CreationDate="2011-05-27T03:57:19.893" UserId="5885" Text="Just to clarify a couple of things that others have said -&#xD;&#xA;&#xD;&#xA;The skin of any vegetable or fruit has natural defences against microorganisms, particularly moulds - if you wash your food the minute you get it home, you reduce its keeping qualities. Wash things as needed, immediately before using or eating them, and they will keep longer than if you wash them in bulk. &#xD;&#xA;&#xD;&#xA;Never neglect the washing, because they may have been sprayed with something to improve their shelf life - and remember this includes things like the peel of citrus fruits, which is often ignored by the pros.&#xD;&#xA;&#xD;&#xA;It is a fact that chilling foods can initiate mould growth, which will manifest itself quite quickly if the temperature is raised. If food was chilled when you bought it, keep it that way and the mould growth will be slowed down. If you put it in the chiller, keep it there until you use it.&#xD;&#xA;&#xD;&#xA;If you bought food at room temperature and it quickly goes mouldy, you can usually bet that it was chilled in transit. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="31846" PostHistoryTypeId="5" PostId="15091" RevisionGUID="487ae985-811d-4a12-90c7-26d545ad21b4" CreationDate="2011-05-27T04:12:15.943" UserId="15" Comment="deleted 3 characters in body; edited tags" Text="I have been replacing half (half a cup) of the butter called for by some cookie recipes with half a cup of shortening and have noticed that some of these cookies rise less than I expect.  &#xD;&#xA;&#xD;&#xA;Is there any difference in rising power of butter compared to shortening?  If so, how do I counteract that difference?" />
  <row Id="31847" PostHistoryTypeId="6" PostId="15091" RevisionGUID="487ae985-811d-4a12-90c7-26d545ad21b4" CreationDate="2011-05-27T04:12:15.943" UserId="15" Comment="deleted 3 characters in body; edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;fats&gt;&lt;leavening&gt;&lt;rising&gt;" />
  <row Id="31848" PostHistoryTypeId="2" PostId="15097" RevisionGUID="ba85ad25-7d21-474f-a364-8ddb55c7d6b8" CreationDate="2011-05-27T04:18:59.027" UserId="15" Text="Under-ripe, green tomatoes that have a thick wall and medium pulp will work in many substitutions. &#xD;&#xA;&#xD;&#xA;It will remain tart however the crispness of actual tomatillos will not be present. There is an almost citrusy effect to the taste of tomatillos that green tomatoes don't quite match. If this is a recipe requiring lime juice and cilantro, I might also add a bit of lemon juice or zest to account for the bitter, citrusy profile. If you are not using a recipe with lime you can probably get away without adding the lemon since I'm guessing the citrusy flavor isn't focal." />
  <row Id="31849" PostHistoryTypeId="5" PostId="8666" RevisionGUID="c8b9ff13-9c74-4761-9683-cd1e0fcc13ea" CreationDate="2011-05-27T04:21:47.320" UserId="15" Comment="added 252 characters in body" Text="Are you beginning the cooking process (after the marinade) with a spice rub and then poking that spice into (&quot;jerking&quot;) the meat? This is an obviously key step considering it's how the technique got its name, but I thought I might mention it. A good rub will go the distance, but like posts about buying chili powder and italian seasoning, make your own. Find one you like then build it from scratch. The 'definitiveness' is really in the cooking and the attitude of the fire. (Also, you list allspice, but don't mention if it is fresh ground; definitely make sure to do a fresh pass through the mortar and pestle and buy whole if possible... and you might add some coriander but that's more a complement than a jerk necessity.)&#xD;&#xA;&#xD;&#xA;Working within the marinade, I would recommend steering away from the brown sugar a bit and incorporating a fruit juice like orange or any tropical fruit pulp. &#xD;&#xA;&#xD;&#xA;For an additional bit of emphasis on thyme: I am not sure how much you are digging into the cayenne/onion flavors, but the more you are the more thyme can also help lift the spirits of the dish and give its smokiness a brilliant contrast. Of note, too much thyme though and you will veer sharply toward cajun, for better or worse." />
  <row Id="31850" PostHistoryTypeId="25" PostId="15075" RevisionGUID="a8d5b1a6-1087-4d9a-87f2-59a672e7bc4c" CreationDate="2011-05-27T05:50:13.140" Comment="http://twitter.com/#!/StackCooking/status/73989359824670720" />
  <row Id="31851" PostHistoryTypeId="2" PostId="15098" RevisionGUID="936052f8-e57f-4636-a8d7-9ac213243961" CreationDate="2011-05-27T12:22:35.367" UserId="218" Text="I like &lt;a href=&quot;http://www.google.com/products/catalog?q=the+cottage+meat+book&amp;hl=en&amp;client=firefox-a&amp;hs=Pww&amp;rls=org.mozilla:en-US:official&amp;prmd=ivns&amp;bav=on.2,or.r_gc.r_pw.&amp;biw=1165&amp;bih=494&amp;um=1&amp;ie=UTF-8&amp;tbm=shop&amp;cid=6198968745461616803&amp;sa=X&amp;ei=MZffTfyNDoPfgQfL4ansCg&amp;ved=0CFEQ8wIwAA&quot;&gt;The River Cottage Meat Book&lt;/a&gt;. Obviously it's oriented around large hunks of meat, but, then again, so is most of British food." />
  <row Id="31852" PostHistoryTypeId="5" PostId="15098" RevisionGUID="d1ed39cd-b69a-4e06-8b90-eca845e22d75" CreationDate="2011-05-27T12:28:09.317" UserId="218" Comment="added 230 characters in body" Text="I like &lt;a href=&quot;http://www.google.com/products/catalog?q=the+cottage+meat+book&amp;hl=en&amp;client=firefox-a&amp;hs=Pww&amp;rls=org.mozilla:en-US:official&amp;prmd=ivns&amp;bav=on.2,or.r_gc.r_pw.&amp;biw=1165&amp;bih=494&amp;um=1&amp;ie=UTF-8&amp;tbm=shop&amp;cid=6198968745461616803&amp;sa=X&amp;ei=MZffTfyNDoPfgQfL4ansCg&amp;ved=0CFEQ8wIwAA&quot;&gt;The River Cottage Meat Book&lt;/a&gt;. Obviously it's oriented around large hunks of meat, but, then again, so is most of British food. It has good pictures, and is nicely intimate. &#xD;&#xA;&#xD;&#xA;And scones are basically rich biscuits. They tend to have a bit more fat, and they have sugar added, as biscuits typically do not. If you can make a biscuit, you can make a scone." />
  <row Id="31853" PostHistoryTypeId="2" PostId="15099" RevisionGUID="bc8a4d69-1489-4c9a-a799-465b21ae2e47" CreationDate="2011-05-27T13:16:33.453" UserId="3203" Text="I wouldn't think of it as a dessert, just another course in a multi-course meal. You tend to wind up to the main courses, and then wind down again. Finishing a meal in a climatic way does not seem to work with the idea of relaxing and conversing over good food&#xD;&#xA;&#xD;&#xA;The wind down is in portion size, extremities of flavour and/or spice. but not necessarily in visuals, aroma, or production complexity&#xD;&#xA;&#xD;&#xA;Pate and cheeses fit in well with this, and hence their popularity&#xD;&#xA;&#xD;&#xA;Some other items are:&#xD;&#xA;&#xD;&#xA;* Bilini? - a large crepe, parcelled with fresh sweet(ish) pickles and a little small game compote (or sour cheeses) - Jewish Russian&#xD;&#xA;* Spekkoek (Bacon Cake) is not made from bacon, and while sweet, often has savoury spice flavours - Dutch&#xD;&#xA;* Bacon and chocolate fingers - nice strips of bacon, grilled crisp, and drizzled with 75%+ cocoa chocolate - English (I think?)&#xD;&#xA;* Fruit salad - with balsamic vinegar and/or chilli dressing - Indonesia, Asia&#xD;&#xA;* Yam cake - cake made with yams, bacon, shrimp, onions, and chilli - China&#xD;&#xA;* Pengat Pisang - banana, sweet potato, coconut, and spices - Malaysian, Asian&#xD;&#xA;* Yorkshire pudding - basically deep fried bread or batter - English&#xD;&#xA;" />
  <row Id="31854" PostHistoryTypeId="4" PostId="15094" RevisionGUID="953f909d-225f-4ba7-ba09-5e6a39b497cf" CreationDate="2011-05-27T13:43:48.840" UserId="4012" Comment="clarified title" Text="What countries besides Hungary have a tradition of serving savory desserts?" />
  <row Id="31855" PostHistoryTypeId="24" PostId="15094" RevisionGUID="953f909d-225f-4ba7-ba09-5e6a39b497cf" CreationDate="2011-05-27T13:43:48.840" Comment="Proposed by 4012 approved by -1 edit id of 186" />
  <row Id="31856" PostHistoryTypeId="4" PostId="15094" RevisionGUID="2c958571-0f51-40df-8105-69c31d2cbeec" CreationDate="2011-05-27T13:43:49.493" UserId="41" Comment="edited tags; edited title" Text="Which cuisines (besides Hungarian) have a tradition of serving savory desserts?" />
  <row Id="31857" PostHistoryTypeId="6" PostId="15094" RevisionGUID="2c958571-0f51-40df-8105-69c31d2cbeec" CreationDate="2011-05-27T13:43:49.493" UserId="41" Comment="edited tags; edited title" Text="&lt;dessert&gt;" />
  <row Id="31858" PostHistoryTypeId="25" PostId="15076" RevisionGUID="1a17fd8b-6930-4b6d-8b1c-33001d01538b" CreationDate="2011-05-27T14:50:13.663" Comment="http://twitter.com/#!/StackCooking/status/74125257186869248" />
  <row Id="31859" PostHistoryTypeId="2" PostId="15100" RevisionGUID="22d7786c-ff2a-4766-a917-6f9dd0d8c588" CreationDate="2011-05-27T15:25:25.653" UserId="611" Text="In the big French meals, the sweet dessert is sometimes followed by the cheese course which is naturally savoury.&#xD;&#xA;&#xD;&#xA;Also, in China, in big meals, a clear simple soup is served at the end of a meal. This is, I am told, to clear the pallette. My experience is Yunnan and Szechuan, and it may not be the same in all of China.&#xD;&#xA;" />
  <row Id="31860" PostHistoryTypeId="2" PostId="15101" RevisionGUID="9adfd9b1-9448-4f7f-bc4a-7648c8b149e1" CreationDate="2011-05-27T16:31:08.280" UserId="6291" Text="I bought a whole chicken for dinner two days ago.  Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge.  So, roughly around 40 hours ago.&#xD;&#xA;&#xD;&#xA;I'd like to make stock with it today.  And insight on whether or not I should move forward?" />
  <row Id="31861" PostHistoryTypeId="1" PostId="15101" RevisionGUID="9adfd9b1-9448-4f7f-bc4a-7648c8b149e1" CreationDate="2011-05-27T16:31:08.280" UserId="6291" Text="How long can I keep a chicken carcass and still make stock from it?" />
  <row Id="31862" PostHistoryTypeId="3" PostId="15101" RevisionGUID="9adfd9b1-9448-4f7f-bc4a-7648c8b149e1" CreationDate="2011-05-27T16:31:08.280" UserId="6291" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;chicken-stock&gt;" />
  <row Id="31863" PostHistoryTypeId="2" PostId="15102" RevisionGUID="20c2f938-b160-4a6e-80f1-620c1a9db1ca" CreationDate="2011-05-27T16:39:00.720" UserId="2001" Text="If your quartering of the chicken was done quickly then you are just asking how long you can keep a chicken in the fridge.&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/q/9642/2001&#xD;&#xA;&#xD;&#xA;Your 40 hours is fine." />
  <row Id="31864" PostHistoryTypeId="2" PostId="15103" RevisionGUID="d1d7a1cf-c6c7-4dc4-8c2c-f03d95518bbb" CreationDate="2011-05-27T17:04:34.657" UserId="3348" Text="A huge red flag for me on cookbooks is poor editing. By that I mean specifically that there are numerous typos, spelling errors (especially on ingredients or techniques) or obvious omissions. If they can't be fussed to read the book for errors, I find it unlikely that they've tested all the recipes.&#xD;&#xA;&#xD;&#xA;This doesn't necessarily disqualify a cookbook, but I'm sure going to be careful to read and really think about the recipes before I try any of them.&#xD;&#xA;&#xD;&#xA;For example, while Alton Brown's first cookbook is pretty good, it's loaded with typos, spelling errors and grammatical issues (or at least the first edition was). I think there's a lot of good theory in there for beginners, but it's plainly a rush job and I have been suspicious of some of the recipes.&#xD;&#xA;&#xD;&#xA;And while I generally love The Silver Spoon (a giant Italian cookbook), I became very suspicious of it when I found a recipe for some blueberry thing that didn't actually list blueberries as an ingredient. I still use it very occasionally, but my trust in the book has dropped considerably." />
  <row Id="31865" PostHistoryTypeId="16" PostId="15103" RevisionGUID="47003a41-baff-4bcd-9a16-6e29c57c349d" CreationDate="2011-05-27T17:04:34.657" UserId="3348" />
  <row Id="31866" PostHistoryTypeId="2" PostId="15104" RevisionGUID="445839b8-99c2-41c9-8ed9-288738d5903d" CreationDate="2011-05-27T17:07:10.553" UserId="1184" Text="I recently heard  on a NOVA show about the ancient Roman fish sauce called &quot;garum&quot;, made from fermented (or rotting!) fish, along with other ingredients. It was very popular served over many dishes, including desserts, as it enhanced flavor similarly to MSG, only probably better for you. Here is a link to a pear dessert recipe using Garum. &#xD;&#xA;&#xD;&#xA;http://www.pbs.org/wgbh/nova/lostempires/roman/patina.html&#xD;&#xA;&#xD;&#xA; I do love just a little coarse saltiness on things like caramels, or ginger cookies.   Our family has a recipe for just such a cookie using cardamon salt - wonderful! ( I am also a great fan of Marmite - could probably find a way to use a smudge of it on an intensely dark chocolate brownie. " />
  <row Id="31867" PostHistoryTypeId="2" PostId="15105" RevisionGUID="df9ce161-8901-46be-a6f8-cbceea2e8b17" CreationDate="2011-05-27T17:50:02.860" UserId="1434" Text="I recently started a sourdough culture by mixing warm water with flour, incubating, and feeding it once per day for a week.  I used it in a no-knead recipe, and it made a brick that had a few large air pockets but very few little bubbles.&#xD;&#xA;&#xD;&#xA;I fed it again for a week and tried again, producing this:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;It's a huge improvement, but there are still some very dense parts in the middle, and the loaf didn't rise much overall.&#xD;&#xA;&#xD;&#xA;I'm going to keep feeding it and trying this recipe periodically.  Hopefully it will improve with each iteration.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/5IXV2.jpg" />
  <row Id="31868" PostHistoryTypeId="6" PostId="14919" RevisionGUID="4af1bf57-9aa9-4d3e-bd1d-765e3ca13d0e" CreationDate="2011-05-27T18:10:23.277" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;breadmaking&gt;&lt;sourdough&gt;&lt;starter&gt;" />
  <row Id="31869" PostHistoryTypeId="2" PostId="15106" RevisionGUID="fdbb41bb-fbbf-4c76-b384-3ff60b96b9f9" CreationDate="2011-05-27T18:37:17.187" UserId="4428" Text="There are two angles to this:&#xD;&#xA;&#xD;&#xA;How long before it makes stock taste bad?&#xD;&#xA;Smell is a good cue here, but I have made stock even with meat and bones that smell a bit &quot;off.&quot; No bad flavor or smell was noticeable in the soup/stew.&#xD;&#xA;&#xD;&#xA;How long before it is unsafe?&#xD;&#xA;The long periods of high temperature involved in making stock will kill any germs. I have used old meat for this purpose and had no nausea or diarrhea afterwards (the usual signs of food poisoning). At high levels of decay where you notice a rotting or putrescent smell there may be some unhealthy compounds created that are not destroyed by cooking, but I am sure the smell taste will be so bad in that case, that it would be difficult even to swallow.&#xD;&#xA;&#xD;&#xA;At normal refrigeration temperatures, it takes much much longer than 40 hours to reach either of these thresholds.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31870" PostHistoryTypeId="25" PostId="15101" RevisionGUID="40795ebe-34ff-4162-8abe-687dae5b2c01" CreationDate="2011-05-27T20:50:14.713" Comment="http://twitter.com/#!/StackCooking/status/74215859526172672" />
  <row Id="31871" PostHistoryTypeId="5" PostId="14595" RevisionGUID="0b964461-b017-4647-a4cc-35d70dcf9a57" CreationDate="2011-05-27T22:40:35.463" UserId="86" Comment="Ok, so &quot;with a knife&quot; is a pretty obvious answer to &quot;how can I cut things&quot;, but if that were all the asker really wanted then this question is useless.; edited title" Text="Is there a tool to cut cherry tomatoes in half? Since they are so regular it should be possible to build such a machine. &#xD;&#xA;&#xD;&#xA;Alternately, what can I do to improve my speed and accuracy when halving them with a knife?" />
  <row Id="31872" PostHistoryTypeId="4" PostId="14595" RevisionGUID="0b964461-b017-4647-a4cc-35d70dcf9a57" CreationDate="2011-05-27T22:40:35.463" UserId="86" Comment="Ok, so &quot;with a knife&quot; is a pretty obvious answer to &quot;how can I cut things&quot;, but if that were all the asker really wanted then this question is useless.; edited title" Text="How can I cut lots of cherry tomatoes in half quickly and evenly?" />
  <row Id="31873" PostHistoryTypeId="5" PostId="15099" RevisionGUID="3d8e9650-79d1-409f-9dfb-746bc1132d00" CreationDate="2011-05-28T01:17:31.280" UserId="3203" Comment="added 23 characters in body; added 10 characters in body" Text="I wouldn't think of it as a dessert, just another course in a multi-course meal. You tend to wind up to the main courses, and then wind down again. Finishing a meal in a climatic way does not seem to work with the idea of relaxing and conversing over good food&#xD;&#xA;&#xD;&#xA;The wind down is in portion size, extremities of flavour and/or spice. but not necessarily in visuals, aroma, or production complexity&#xD;&#xA;&#xD;&#xA;Pate and cheeses fit in well with this, and hence their popularity&#xD;&#xA;&#xD;&#xA;Some other items are:&#xD;&#xA;&#xD;&#xA;* Bilini? - a large crepe, parcelled with fresh sweet(ish) pickles and a little small game compote (or sour cheeses) - Jewish Russian&#xD;&#xA;* Spekkoek (Bacon Cake) is not made from bacon, and while sweet, often has savoury spice flavours - Dutch&#xD;&#xA;* Bacon and chocolate fingers - nice strips of bacon, grilled crisp, and drizzled with 75%+ cocoa chocolate - English (I think?)&#xD;&#xA;* Fruit salad - with balsamic vinegar and/or chilli dressing - Indonesia, Asia&#xD;&#xA;* Yam cake - cake made with yams, bacon, shrimp, onions, and chilli - China&#xD;&#xA;* Pengat Pisang - banana, sweet potato, coconut, and spices - Malaysian, Asian&#xD;&#xA;* Yorkshire pudding - basically deep fried bread or batter - English (pre-dinner in Yorkshire though)&#xD;&#xA;" />
  <row Id="31874" PostHistoryTypeId="5" PostId="15099" RevisionGUID="00d26858-2ae2-4868-9459-993babb74f74" CreationDate="2011-05-28T02:05:51.163" UserId="3203" Comment="added 44 characters in body" Text="I wouldn't think of it as a dessert, just another course in a multi-course meal. You tend to wind up to the main courses, and then wind down again. Finishing a meal in a climatic way does not seem to work with the idea of relaxing and conversing over good food&#xD;&#xA;&#xD;&#xA;The wind down is in portion size, extremities of flavour and/or spice. but not necessarily in visuals, aroma, or production complexity&#xD;&#xA;&#xD;&#xA;Pate and cheeses fit in well with this, and hence their popularity&#xD;&#xA;&#xD;&#xA;Some other items are:&#xD;&#xA;&#xD;&#xA;* Bilini? - a large crepe, parcelled with fresh sweet(ish) pickles and a little small game compote (or sour cheeses) - Jewish Russian&#xD;&#xA;* Spekkoek (Bacon Cake) is not made from bacon, and while sweet, often has savoury spice flavours - Dutch&#xD;&#xA;* Bacon and chocolate fingers - nice strips of bacon, grilled crisp, and drizzled with 75%+ cocoa chocolate - Recent American/English based on Mexican smoked meats and mole&#xD;&#xA;* Fruit salad - with balsamic vinegar and/or chilli dressing - Indonesia, Asia&#xD;&#xA;* Yam cake - cake made with yams, bacon, shrimp, onions, and chilli - China&#xD;&#xA;* Pengat Pisang - banana, sweet potato, coconut, and spices - Malaysian, Asian&#xD;&#xA;* Yorkshire pudding - basically deep fried bread or batter - English (pre-dinner in Yorkshire though)&#xD;&#xA;" />
  <row Id="31875" PostHistoryTypeId="2" PostId="15107" RevisionGUID="3938c56d-7044-4543-ae36-794d076a527d" CreationDate="2011-05-28T02:26:49.490" UserId="6295" Text="It's hard to find great tasting steaks in your grocery store now days. &#xD;&#xA;There pretty much all grass fed which makes them tough and flavorless. &#xD;&#xA;&#xD;&#xA;You go to the store and buy a couple of steaks for $20 or $30 and either slap them on the grill and take your chances that they won't be tough .....or you drowned them in marinade which you don't really tastes the meat but rather all the spices in the marinade.&#xD;&#xA;Anymore if I want a really good steak I will order it out." />
  <row Id="31876" PostHistoryTypeId="5" PostId="15099" RevisionGUID="dcd6af15-1bb3-4d25-8a86-e19b4aedbe7d" CreationDate="2011-05-28T05:19:05.650" UserId="3203" Comment="added 2 characters in body" Text="I wouldn't think of it as a dessert, just another course in a multi-course meal. You tend to wind up to the main courses, and then wind down again. Finishing a meal in a climatic way does not seem to work with the idea of relaxing and conversing over good food&#xD;&#xA;&#xD;&#xA;The wind down is in portion size, extremities of flavour and/or spice. but not necessarily in visuals, aroma, or production complexity&#xD;&#xA;&#xD;&#xA;Pate and cheeses fit in well with this, and hence their popularity&#xD;&#xA;&#xD;&#xA;Some other items are:&#xD;&#xA;&#xD;&#xA;* Bilini? - a large crepe, parcelled with fresh sweet(ish) pickles and a little small game compote (or sour cheeses) - Jewish Russian&#xD;&#xA;* Spekkoek (Bacon Cake) is not made from bacon, and while sweet, often has savoury spice flavours - Dutch&#xD;&#xA;* Bacon and chocolate fingers - nice strips of bacon, grilled crisp, and drizzled with 75%+ cocoa chocolate - Recent American/English based on Mexican smoked meats and mole&#xD;&#xA;* Fruit salad - with balsamic vinegar and/or chilli dressing - Indonesia, Asia&#xD;&#xA;* Yam cake - cake made with yams, bacon, shrimp, onions, and chilli - China&#xD;&#xA;* Pengat Pisang - banana, sweet potato, coconut, and spices - Malaysian, Asian&#xD;&#xA;* Yorkshire pudding - effectively deep fried bread or batter - English (pre-dinner in Yorkshire though)&#xD;&#xA;" />
  <row Id="31877" PostHistoryTypeId="25" PostId="15094" RevisionGUID="b5210935-e620-4fd1-8f1e-fd548ef7b6cf" CreationDate="2011-05-28T08:50:15.997" Comment="http://twitter.com/#!/StackCooking/status/74397057925914624" />
  <row Id="31878" PostHistoryTypeId="25" PostId="15058" RevisionGUID="98e5bdd4-7bc3-4073-9a6e-44377eacc107" CreationDate="2011-05-28T11:50:16.273" Comment="http://twitter.com/#!/StackCooking/status/74442359164780544" />
  <row Id="31879" PostHistoryTypeId="25" PostId="15077" RevisionGUID="9011b55c-fc7c-47da-9e33-b42cb4a66910" CreationDate="2011-05-28T14:50:17.433" Comment="http://twitter.com/#!/StackCooking/status/74487661154418689" />
  <row Id="31880" PostHistoryTypeId="25" PostId="15049" RevisionGUID="f9fb6abe-363c-4bec-8b95-3e9f1aee52c8" CreationDate="2011-05-28T17:50:17.907" Comment="http://twitter.com/#!/StackCooking/status/74532961449553920" />
  <row Id="31881" PostHistoryTypeId="2" PostId="15108" RevisionGUID="2026dbf0-6c07-4742-b116-a765fecbeb31" CreationDate="2011-05-28T18:41:26.907" UserId="6300" Text="some recipes, like Ramen noodles, require a water solution with a pH of 9-10.  Kansui, the water that they use to make it, comes from a lake in Mongolia that is very alkaline, but if you know edible bases (b. soda is not quite strong enough to change the pH of water and still be tasty) you can probably find something that will work for you.&#xD;&#xA;&#xD;&#xA;At pH 9 flour will change so that the glutens, flavinoids and aminos start to react, which is why ramen is yellow.   &#xD;&#xA;&#xD;&#xA;There aren't many foods out there that we eat that are basic.  Sugars, proteins, and fats all break down into things that are acidic.  Rainwater is mostly acidic, but there are lots of places, like the interior of the US where the pH of groundwater is about 8.3 or slightly more and it's perfectly drinkable.  Our DnA is an acid (obvious from the A part of it).  Since DnA is acidic, all of life is acidic.  That means that the things that are basic are usually not plant or animal derived.  WE are hard wired to eat things with a pH of 5-8.  If you are a chemical engineer you should know the pH range of the average living organism.  below 5 and it tastes tart.  Above 8 and things taste soapy or chalky, for the most part.  after 10, and you are getting into dangerous territory but you can go all the way down to 1 on the acid side, it's just a matter of how much you want people to pucker up when they eat your food.  for the most part, edible acids will just mix up in the already acidic stomach with little fanfare.     " />
  <row Id="31882" PostHistoryTypeId="25" PostId="15047" RevisionGUID="d8e32cf6-3abd-4ee7-9a4b-cae893f8fef6" CreationDate="2011-05-28T20:50:17.220" Comment="http://twitter.com/#!/StackCooking/status/74578258645098496" />
  <row Id="31887" PostHistoryTypeId="6" PostId="5297" RevisionGUID="9a4fb82a-3621-4919-b236-dca7fed7ad71" CreationDate="2011-05-28T23:02:29.143" UserId="41" Comment="edited tags" Text="&lt;grilling&gt;&lt;beef&gt;&lt;steak&gt;" />
  <row Id="31888" PostHistoryTypeId="2" PostId="15110" RevisionGUID="e5ee5ee0-2d39-43df-ba5e-c9443206cfa8" CreationDate="2011-05-28T23:23:22.373" UserId="641" Text="I've bought two different sets of frozen salmon with the same result. On thawing the salmon is bland and off color (more gray than pink).&#xD;&#xA;&#xD;&#xA;After cooking, the taste is OK, but the presentation and texture is totally off.&#xD;&#xA;&#xD;&#xA;I've tried to defrost this fish in the fridge and submerged in milk with the same result. My guess is these two brands are no good.&#xD;&#xA;&#xD;&#xA;So, my question is: does quality salmon exist frozen, with the 'same' texture and color as fresh salmon?" />
  <row Id="31889" PostHistoryTypeId="1" PostId="15110" RevisionGUID="e5ee5ee0-2d39-43df-ba5e-c9443206cfa8" CreationDate="2011-05-28T23:23:22.373" UserId="641" Text="Quality of frozen salmon (fish in general)" />
  <row Id="31890" PostHistoryTypeId="3" PostId="15110" RevisionGUID="e5ee5ee0-2d39-43df-ba5e-c9443206cfa8" CreationDate="2011-05-28T23:23:22.373" UserId="641" Text="&lt;salmon&gt;&lt;flash-freezing&gt;" />
  <row Id="31891" PostHistoryTypeId="2" PostId="15111" RevisionGUID="4b0df1be-5ff1-4568-9303-a24586415fa4" CreationDate="2011-05-29T01:14:27.900" UserId="6306" Text="I've been buying from Upton Tea Imports for years. They have a pretty antiquated website, but a huge selection, and they package each item when you order it. The descriptions on their site are detailed, with good photos of the tea leaves, and reviews. They are more of a wholesaler, but are happy to sell in small quantities. &#xD;&#xA;&#xD;&#xA;http://www.uptontea.com/" />
  <row Id="31892" PostHistoryTypeId="16" PostId="15111" RevisionGUID="4db7ef3f-138a-475d-aad4-979f5bd839be" CreationDate="2011-05-29T01:14:27.900" UserId="6306" />
  <row Id="31893" PostHistoryTypeId="5" PostId="15111" RevisionGUID="79eff6e3-23a0-4c22-be33-2a69175ace28" CreationDate="2011-05-29T01:22:06.890" UserId="6306" Comment="added 221 characters in body" Text="I've been buying from Upton Tea Imports for years. They have a pretty antiquated website, but a huge selection, and they package each item when you order it. The descriptions on their site are detailed, with good photos of the tea leaves, and reviews. They are more of a wholesaler, but are happy to sell in small quantities. &#xD;&#xA;&#xD;&#xA;They also have a range of qualities. For instance, if you're looking for sencha, they offer over 15 varieties ranging from cheap Chinese sencha at $4.20 / 125 gm package, to high-end Japanese sencha, at $29.80 / 50gm.&#xD;&#xA;&#xD;&#xA;http://www.uptontea.com/" />
  <row Id="31894" PostHistoryTypeId="2" PostId="15112" RevisionGUID="6ee1f111-f8c0-4268-a6a4-64c901a02a6a" CreationDate="2011-05-29T01:41:12.437" UserId="1685" Text="With frozen salmon (or any frozen fish), a lower price indicates lower quality.  You **might** be able to find a suitable vendor with enough experimentation.  &#xD;&#xA;&#xD;&#xA;But frozen fish will never be as good as fresh, and the texture is the first thing to go.  &#xD;&#xA;&#xD;&#xA;You might have better luck using the frozen salmon as an ingredient in the dish (such as in an alfredo sauce), rather than the start ingredient." />
  <row Id="31895" PostHistoryTypeId="2" PostId="15113" RevisionGUID="24f1b958-55bd-439c-9b85-a3c9b4f16a04" CreationDate="2011-05-29T01:46:34.630" UserId="6307" Text="I am planning on making some garlic oil for a friend of mine as a birthday present. Her birthday is tomorrow, so this question is a bit urgent.&#xD;&#xA;&#xD;&#xA;I've read a few of &lt;a href=&quot;http://cooking.stackexchange.com/questions/9451/botulism-garlic-cold-pressed-olive-oil-and-mason-jars&quot;&gt;the posts&lt;/a&gt; that indicate that botulism is a real risk when doing this. &#xD;&#xA;&#xD;&#xA;Is there a way to make garlic oil without the risks?&#xD;&#xA;&#xD;&#xA;A couple thoughts:&#xD;&#xA;&#xD;&#xA;* make the oil, then remove the garlic&#xD;&#xA;* use vinegar to prep the garlic (but how, and with what kind of vinegar? How does this affect the taste?)&#xD;&#xA;* heat up the garlic and oil to above 250 degrees, then place in a sanitized vessel.&#xD;&#xA;&#xD;&#xA;Any solutions? Having garlic oil on hand is quite useful." />
  <row Id="31896" PostHistoryTypeId="1" PostId="15113" RevisionGUID="24f1b958-55bd-439c-9b85-a3c9b4f16a04" CreationDate="2011-05-29T01:46:34.630" UserId="6307" Text="How to make garlic oil in a safe way...tomorrow..." />
  <row Id="31897" PostHistoryTypeId="3" PostId="15113" RevisionGUID="24f1b958-55bd-439c-9b85-a3c9b4f16a04" CreationDate="2011-05-29T01:46:34.630" UserId="6307" Text="&lt;garlic&gt;&lt;botulism&gt;" />
  <row Id="31898" PostHistoryTypeId="5" PostId="8022" RevisionGUID="debf6844-6497-4a56-921a-736a6aecce63" CreationDate="2011-05-29T03:08:59.363" UserId="1685" Comment="Updated title better match the content of the question." Text="I have a recipe that specifically calls for a 4-quart slow cooker, however the slow cooker that I own is a 6-quart. Will using a 6-quart slow cooker make a difference, or does it not matter?" />
  <row Id="31899" PostHistoryTypeId="4" PostId="8022" RevisionGUID="debf6844-6497-4a56-921a-736a6aecce63" CreationDate="2011-05-29T03:08:59.363" UserId="1685" Comment="Updated title better match the content of the question." Text="Does using a larger slow cooker than called for by the recipe make a difference?" />
  <row Id="31900" PostHistoryTypeId="6" PostId="8022" RevisionGUID="debf6844-6497-4a56-921a-736a6aecce63" CreationDate="2011-05-29T03:08:59.363" UserId="1685" Comment="Updated title better match the content of the question." Text="&lt;equipment&gt;&lt;slow-cooking&gt;" />
  <row Id="31901" PostHistoryTypeId="24" PostId="8022" RevisionGUID="debf6844-6497-4a56-921a-736a6aecce63" CreationDate="2011-05-29T03:08:59.363" Comment="Proposed by 1685 approved by 60 edit id of 187" />
  <row Id="31902" PostHistoryTypeId="2" PostId="15114" RevisionGUID="5cc44ca1-3463-4c85-bc15-4aa11ebfa963" CreationDate="2011-05-29T03:31:51.487" UserId="1685" Text="What's the best way to store asparagus so that it stays fresh and crisp, rather than getting droopy?" />
  <row Id="31903" PostHistoryTypeId="1" PostId="15114" RevisionGUID="5cc44ca1-3463-4c85-bc15-4aa11ebfa963" CreationDate="2011-05-29T03:31:51.487" UserId="1685" Text="What's the best way to store asparagus?" />
  <row Id="31904" PostHistoryTypeId="3" PostId="15114" RevisionGUID="5cc44ca1-3463-4c85-bc15-4aa11ebfa963" CreationDate="2011-05-29T03:31:51.487" UserId="1685" Text="&lt;storage-method&gt;&lt;asparagus&gt;" />
  <row Id="31906" PostHistoryTypeId="2" PostId="15116" RevisionGUID="b4b29639-ea58-44af-b1c8-4f742ca6d545" CreationDate="2011-05-29T04:34:54.027" UserId="6312" Text="How to store baking soda not baking powder? The orange box with a hammer.&#xD;&#xA;I read the other post too. It's baking soda.&#xD;&#xA;&#xD;&#xA;I baked banana breads a few times using the baking soda that stores in a tight seal glass jar. It has a bit of bitterness and off taste. The baking soda should not store in a tight seal container that's why it comes with a paper box and not a tight seal container? How to store it without getting bitter taste.&#xD;&#xA;" />
  <row Id="31907" PostHistoryTypeId="1" PostId="15116" RevisionGUID="b4b29639-ea58-44af-b1c8-4f742ca6d545" CreationDate="2011-05-29T04:34:54.027" UserId="6312" Text="Best way to store baking soda" />
  <row Id="31908" PostHistoryTypeId="3" PostId="15116" RevisionGUID="b4b29639-ea58-44af-b1c8-4f742ca6d545" CreationDate="2011-05-29T04:34:54.027" UserId="6312" Text="&lt;baking&gt;&lt;baking-soda&gt;" />
  <row Id="31910" PostHistoryTypeId="25" PostId="15113" RevisionGUID="2f047a71-f364-4933-97e7-d2dbeb8cec28" CreationDate="2011-05-29T08:50:20.353" Comment="http://twitter.com/#!/StackCooking/status/74759464779132928" />
  <row Id="31911" PostHistoryTypeId="2" PostId="15117" RevisionGUID="9e205c0b-f464-459d-a51d-e1a3b7462e77" CreationDate="2011-05-29T09:37:17.873" UserId="4580" Text="It's best to use them the day you bought them, but this isn't always possible.&#xD;&#xA;&#xD;&#xA;The best way of storing them is putting them in a wet towel, and putting the towel+asparagus in your refrigerator. But really, try to use them as fast as you can. I don't think they can last really long (more than two weeks) like that." />
  <row Id="31912" PostHistoryTypeId="2" PostId="15118" RevisionGUID="76f4a029-61db-4a6a-956e-2377dd9bba2b" CreationDate="2011-05-29T14:38:09.433" UserId="4638" Text="I decided to make scones for the first time and picked a high rated [recipe][1]from allrecipes.com. &#xD;&#xA;&#xD;&#xA;It instructed me to combine the ingredients like a pastry dough (cold butter cut into the dry ingredients, crumble, then add the wet ingredients). Then: &#xD;&#xA;&#xD;&#xA;&gt; Turn onto a floured surface; knead gently 8-10 times. Divide into four portions. On ungreased baking sheets, pat dough into 4-in. circles. Cut each into four wedges, but do not separate.&#xD;&#xA;&#xD;&#xA;I followed the recipe to the letter, using a scale. But the dough emerged extremely sticky. Kneading was impossible. Forming into circles too: I spread it with a knife, but couldn't get it in any way into a regular shape. It stuck to everything, including a silicone rolling mat and a silicone spatula. The best description I can manage for the consistency is Nutella-like. &#xD;&#xA;&#xD;&#xA;Is this normal? If yes, why the &quot;knead&quot; instruction? If not, what went wrong? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/Recipe/Country-Scones/Detail.aspx" />
  <row Id="31913" PostHistoryTypeId="1" PostId="15118" RevisionGUID="76f4a029-61db-4a6a-956e-2377dd9bba2b" CreationDate="2011-05-29T14:38:09.433" UserId="4638" Text="Should scones dough be sticky?" />
  <row Id="31914" PostHistoryTypeId="3" PostId="15118" RevisionGUID="76f4a029-61db-4a6a-956e-2377dd9bba2b" CreationDate="2011-05-29T14:38:09.433" UserId="4638" Text="&lt;baking&gt;&lt;dough&gt;&lt;consistency&gt;" />
  <row Id="31915" PostHistoryTypeId="25" PostId="15118" RevisionGUID="b870d815-68d2-4e99-9615-bd58dea4cb0a" CreationDate="2011-05-29T14:50:20.373" Comment="http://twitter.com/#!/StackCooking/status/74850062496313344" />
  <row Id="31916" PostHistoryTypeId="5" PostId="15116" RevisionGUID="93e0c278-470e-4ce5-9415-7415ce5d503e" CreationDate="2011-05-29T16:02:11.067" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Storing Baking Soda](http://cooking.stackexchange.com/questions/12382/storing-baking-soda)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;How to store baking soda not baking powder? The orange box with a hammer.&#xD;&#xA;I read the other post too. It's baking soda.&#xD;&#xA;&#xD;&#xA;I baked banana breads a few times using the baking soda that stores in a tight seal glass jar. It has a bit of bitterness and off taste. The baking soda should not store in a tight seal container that's why it comes with a paper box and not a tight seal container? How to store it without getting bitter taste.&#xD;&#xA;" />
  <row Id="31917" PostHistoryTypeId="10" PostId="15116" RevisionGUID="38d88205-3fba-4bd0-b322-0e95468c05f3" CreationDate="2011-05-29T16:02:10.380" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="31918" PostHistoryTypeId="6" PostId="15113" RevisionGUID="328155d9-1315-4d02-bab7-298aee3b8384" CreationDate="2011-05-29T16:03:30.360" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;garlic&gt;&lt;botulism&gt;" />
  <row Id="31919" PostHistoryTypeId="2" PostId="15119" RevisionGUID="b2acfe0c-d025-457e-a87e-337a314a60b2" CreationDate="2011-05-29T16:23:35.013" UserId="6279" Text="I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that &quot;layered&quot; effect. When it is cooked and even partially cooled the first slice out of the pan and it practically turns to goulash. &#xD;&#xA;&#xD;&#xA;I would love some advise on this. " />
  <row Id="31920" PostHistoryTypeId="1" PostId="15119" RevisionGUID="b2acfe0c-d025-457e-a87e-337a314a60b2" CreationDate="2011-05-29T16:23:35.013" UserId="6279" Text="How to layer a Lasagne" />
  <row Id="31921" PostHistoryTypeId="3" PostId="15119" RevisionGUID="b2acfe0c-d025-457e-a87e-337a314a60b2" CreationDate="2011-05-29T16:23:35.013" UserId="6279" Text="&lt;presentation&gt;&lt;lasagna&gt;" />
  <row Id="31922" PostHistoryTypeId="2" PostId="15120" RevisionGUID="a1e96169-61b8-4ec7-9cda-72f1727fa068" CreationDate="2011-05-29T17:00:04.103" UserId="41" Text="I recommend you have a look at this:&#xD;&#xA;&#xD;&#xA;  * [GARLIC: Safe Methods to Store, Preserve, and Enjoy][1]&#xD;&#xA;&#xD;&#xA;To summarize the salient points, there are three safe methods of preserving garlic at home:&#xD;&#xA;&#xD;&#xA;  * Freezing&#xD;&#xA;  * Drying (dehydrating)&#xD;&#xA;  * Pickling (storing in wine or vinegar)&#xD;&#xA;&#xD;&#xA;Note that &quot;preparing&quot; garlic in acid is **not** pickling.  It has to be *stored* that way; the botulism spores cannot *grow* in acid, but they will not necessarily be *killed* either.  Also note that you'll eventually see mold with this method (much sooner at room temperature).  Anyway, this doesn't involve any oil, so it is probably not what you want.&#xD;&#xA;&#xD;&#xA;Making the oil and then removing the garlic is also clearly *not* a solution here; the bacteria and spores can very easily migrate from the garlic to the oil in less time than it takes you to actually infuse any flavour.&#xD;&#xA;&#xD;&#xA;It is true that cooking garlic to 121° C / 250° F for no less than 3 minutes will kill all of the bacteria and spores, but this will also kill most of the flavour, and even then, it's difficult (actually, it's *impossible* without a lab) to be certain that you were successful - and that's assuming it doesn't get recontaminated on its way to the jar.&#xD;&#xA;&#xD;&#xA;Garlic is a low-acid food and the oil provides an anaerobic environment.  Combined with room or even refrigerator temperatures, this is *precisely* the environment that C.botulinum bacteria and spores grow *best* in.  Even if you manage to kill it all, you then have to take steps to prevent recontamination.&#xD;&#xA;&#xD;&#xA;Commercially-bottled garlic in oil is not only pressure-canned to guarantee immediate safety, but also has strong acids (i.e. phosphoric) and usually some other preservatives added in order to prevent any future contamination.  And even then, they generally recommend that it be stored in the refrigerator, not at room temperature.&#xD;&#xA;&#xD;&#xA;If you are **experienced** with home pressure canning (and I cannot emphasize the word *experienced* enough here) then you could probably use a method similar to that of [pickling peppers][2]; the risks are about the same (peppers are also low-acid), and you are acidifying the mixture at the same time as the canning.  This, obviously, will affect the flavour, but it will be reasonably safe.  And again, home-canned vegetables should always be stored in the refrigerator, never at room temperature.&#xD;&#xA;&#xD;&#xA;Another option is to dry the garlic *first*, *then* store it in the oil.  The bacteria need water (not oil) to survive and multiply, so if the moisture level is down to 6% or lower, the risk of contamination is extremely low.  As mentioned above, you can use this method at home; the downside is of course that dried garlic won't infuse as well, but at least it won't have a pickled/acid taste.&#xD;&#xA;&#xD;&#xA;So in a nutshell, your options for making garlic oil at home are either (a) don't do it, (b) dehydrate the garlic first, or (c) pressure-can it with an acid.  Of those, I would pick (a), but if you're dead-set on following through with this, then make sure you follow the instructions *very* carefully.&#xD;&#xA;&#xD;&#xA;  [1]: http://anrcatalog.ucdavis.edu/pdf/7231.pdf&#xD;&#xA;  [2]: http://www.pickyourown.org/canningpeppersinoil.htm" />
  <row Id="31923" PostHistoryTypeId="6" PostId="15119" RevisionGUID="d77f2917-17c0-44e9-b745-b9bdc8ac08d6" CreationDate="2011-05-29T17:05:11.580" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;italian-cuisine&gt;&lt;presentation&gt;&lt;lasagna&gt;" />
  <row Id="31924" PostHistoryTypeId="2" PostId="15121" RevisionGUID="af72edf3-2b1c-4262-9616-f7e2630dba30" CreationDate="2011-05-29T17:29:19.450" UserId="4194" Text="I've always done a layer of bechamel, pasta, meat, pasta, meat, pasta, meat, pasta, bechamel, cheeses (mozzarella and parmesan, from bottom to top). If you put the cheese in the middle the liquid in it (especially in the mozzarella) won't evaporate and you will have sloppy lasagne.&#xD;&#xA;&#xD;&#xA;The other factor is the liquidity of your sauce - a thicker, meatier sauce is better for lasagne so it keeps its shape." />
  <row Id="31925" PostHistoryTypeId="2" PostId="15122" RevisionGUID="08ed6976-356b-4c0c-a79a-d987ad3bfb33" CreationDate="2011-05-29T17:32:17.017" UserId="4194" Text="It should be reasonably dense, firm and only a little sticky on the outside - a bit like modelling clay. You should be able to knead it easily and cut shapes out of it without too much trouble.&#xD;&#xA;&#xD;&#xA;The absorptive potential of flour varies by brand and even batch, so recipes involving it always require a little improvisation - in this case it sounds like you need a bit more." />
  <row Id="31926" PostHistoryTypeId="2" PostId="15123" RevisionGUID="7fe02e87-14c5-4096-bc65-0cfddb33fdee" CreationDate="2011-05-29T18:10:51.253" UserId="1434" Text="It should be sticky, but less viscous than Nutella so that it holds a shape.  Add a bit more flour to the recipe, or just roll a bit more flour on when you dump it onto the floured surface." />
  <row Id="31927" PostHistoryTypeId="2" PostId="15124" RevisionGUID="93d9237f-b1e8-4450-bdac-d314666a890f" CreationDate="2011-05-29T18:17:23.833" UserId="1434" Text="Some species of salmon are better or worse at freezing.  Pacific Sockeye freezes very well and is your best bet if you're buying frozen.  It's also the most expensive.  Pink salmon doesn't freeze well at all (but is delicious if you can get it fresh!).  Others like Chum are somewhere in the middle.&#xD;&#xA;&#xD;&#xA;Most &quot;cheap&quot; salmon that you get in North American supermarkets is farmed Atlantic salmon.  It holds up well to freezing, but is generally pretty gray and bland to begin with.  Avoid it." />
  <row Id="31928" PostHistoryTypeId="2" PostId="15125" RevisionGUID="c297fee6-12c6-43a2-b074-6ff258f62ee4" CreationDate="2011-05-29T19:57:05.800" UserId="6317" Text="I'm travelling in Europe right now, and in France, Spain, and Italy I've had croissants and similar pastries. Unlike the ones I've had in America, these have a bit of sweetness to them - my intuition is that something like honey or agave nectar has been drizzled on top, either before or after baking. Does anyone know for sure? I'd love to try baking pastries more often when I get back home." />
  <row Id="31929" PostHistoryTypeId="1" PostId="15125" RevisionGUID="c297fee6-12c6-43a2-b074-6ff258f62ee4" CreationDate="2011-05-29T19:57:05.800" UserId="6317" Text="Croissants and sweetness" />
  <row Id="31930" PostHistoryTypeId="3" PostId="15125" RevisionGUID="c297fee6-12c6-43a2-b074-6ff258f62ee4" CreationDate="2011-05-29T19:57:05.800" UserId="6317" Text="&lt;ingredients&gt;&lt;pastry&gt;" />
  <row Id="31931" PostHistoryTypeId="6" PostId="15125" RevisionGUID="57bc453e-8d0b-4cab-a0fd-fffc6371d91c" CreationDate="2011-05-29T20:24:13.010" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;pastry&gt;&lt;french-cuisine&gt;&lt;croissants&gt;" />
  <row Id="31932" PostHistoryTypeId="6" PostId="3142" RevisionGUID="8b7428d5-0af0-42a3-ac9c-f1bf8cb7e450" CreationDate="2011-05-29T20:25:41.777" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;herbs&gt;&lt;cilantro&gt;" />
  <row Id="31933" PostHistoryTypeId="16" PostId="3142" RevisionGUID="cfac9d82-3ea7-4d9d-8a2c-354bc46ae971" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31934" PostHistoryTypeId="16" PostId="3143" RevisionGUID="5d2ebd1b-870e-4b36-b56d-edc07d5081b6" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31935" PostHistoryTypeId="16" PostId="3150" RevisionGUID="7b3c3d49-6a20-4cba-84e6-444f8a2e37bc" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31936" PostHistoryTypeId="16" PostId="3153" RevisionGUID="fece2d23-3dd8-4dae-9f2b-e6a3202e06dd" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31937" PostHistoryTypeId="16" PostId="3165" RevisionGUID="12e95aff-c12e-4e2b-b069-0c878d6e92bd" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31938" PostHistoryTypeId="16" PostId="3176" RevisionGUID="2f2fb46a-6c7a-424d-942b-ac3430cbf8c6" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31939" PostHistoryTypeId="16" PostId="3261" RevisionGUID="10476892-5ccf-497d-b703-135c74bf0e84" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31940" PostHistoryTypeId="16" PostId="3306" RevisionGUID="4b54a116-24ed-435c-8dbf-44c3933b2d2f" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31941" PostHistoryTypeId="16" PostId="3515" RevisionGUID="014c1b0a-0221-4652-b30a-22242d84ed8f" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31942" PostHistoryTypeId="16" PostId="9139" RevisionGUID="e0c1bcbf-0601-46b6-8f7f-3ef723047a6e" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31943" PostHistoryTypeId="16" PostId="9144" RevisionGUID="d49bf8ce-2505-4741-a639-3895e0a9f8ae" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31944" PostHistoryTypeId="16" PostId="9145" RevisionGUID="11f93718-3ccf-4448-8ea0-2726a93f5f8a" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31945" PostHistoryTypeId="16" PostId="9147" RevisionGUID="7244b48f-c7c2-4117-9c9d-31d702a9a569" CreationDate="2011-05-29T20:25:48.207" UserId="41" />
  <row Id="31947" PostHistoryTypeId="25" PostId="15119" RevisionGUID="067c02d3-9fbb-4472-85bc-a304df19d08e" CreationDate="2011-05-29T20:50:25.170" Comment="http://twitter.com/#!/StackCooking/status/74940678446137344" />
  <row Id="31949" PostHistoryTypeId="2" PostId="15127" RevisionGUID="cfbacad8-be38-4c9a-9067-d0a4fc5c100d" CreationDate="2011-05-29T21:36:30.457" UserId="4194" Text="The only usual topping on a croissant is a brush of egg to give it a golden finish. I suspect the sweetness you are detecting may be due to sweeter-tasting, European butter." />
  <row Id="31950" PostHistoryTypeId="25" PostId="15125" RevisionGUID="0c6b0060-7f51-484e-9c1c-e6adf32214ad" CreationDate="2011-05-29T23:50:26.033" Comment="http://twitter.com/#!/StackCooking/status/74985980301545472" />
  <row Id="31951" PostHistoryTypeId="2" PostId="15128" RevisionGUID="c19adf89-c07c-42b8-8cc2-52af6338cfd9" CreationDate="2011-05-30T00:26:46.963" UserId="6320" Text="In a cup with water. You place them straight up in a small cup with a little water. Just like you would if you were storing flowers. &#xD;&#xA;&#xD;&#xA;You'll want to store this in your chill on the top most rack; to avoid any cross contamination from other possible food products (chicken, etc).&#xD;&#xA;&#xD;&#xA;You may want to leave the rubber band on to allow it to stay tidy. If you must you can cover your asparagus cup with a zip lock bag on top. &#xD;&#xA;&#xD;&#xA;With this method we usually can store asparagus for 5-7 days.&#xD;&#xA;&#xD;&#xA;If you must keep them longer it maybe better to just freeze them in an air tight bag. after they're dried out." />
  <row Id="31952" PostHistoryTypeId="2" PostId="15129" RevisionGUID="7c6e2172-2e57-413a-b050-3bc8088b1826" CreationDate="2011-05-30T01:07:17.990" UserId="6320" Text="I would recommend poaching in water or any type of liquid: wine, water, chicken broth etc. This is even good for a whole chicken. Add salt and cook." />
  <row Id="31953" PostHistoryTypeId="2" PostId="15130" RevisionGUID="0493d281-5e3b-4e9d-8bec-b71e231f5f60" CreationDate="2011-05-30T01:21:49.790" UserId="6279" Text="A young lady I know has informed me that &quot;Chicken &amp; Dumplings&quot; is amongst her favorite dishes. I have only attempted this a few times with only marginal success. Mostly my dumplings end up too bland and too loose. I have tried both of Alton Brown's recipes and (sorry Alton, I'm sure it is my fault and not your mothers') I am still not happy with the results.&#xD;&#xA;&#xD;&#xA;I would greatly appreciate any sage advise from the readers here. " />
  <row Id="31954" PostHistoryTypeId="1" PostId="15130" RevisionGUID="0493d281-5e3b-4e9d-8bec-b71e231f5f60" CreationDate="2011-05-30T01:21:49.790" UserId="6279" Text="Looking for Chicken &amp; Dumplings pointers." />
  <row Id="31955" PostHistoryTypeId="3" PostId="15130" RevisionGUID="0493d281-5e3b-4e9d-8bec-b71e231f5f60" CreationDate="2011-05-30T01:21:49.790" UserId="6279" Text="&lt;chicken&gt;&lt;dumplings&gt;" />
  <row Id="31956" PostHistoryTypeId="25" PostId="15130" RevisionGUID="541cf0a3-b654-437d-b98d-85efacacb3c2" CreationDate="2011-05-30T02:50:27.850" Comment="http://twitter.com/#!/StackCooking/status/75031287387275264" />
  <row Id="31957" PostHistoryTypeId="2" PostId="15131" RevisionGUID="7d1630fc-d1d0-4eba-9754-4d5188973cce" CreationDate="2011-05-30T04:17:25.277" UserId="611" Text="Sometimes, in the less refined areas, you'll get pastries with sugar syrup brushed on top with the egg. It gives a shine to the pastry that lasts for a long time, protects it from losing moisture and makes it sweeter.&#xD;&#xA;&#xD;&#xA;This is why all the industrial pastries are usually so sweet.&#xD;&#xA;&#xD;&#xA;I don't think that any traditional European patisseries have ever used Agave for anything, and I hesitate to think what their reaction would be if you suggested it." />
  <row Id="31958" PostHistoryTypeId="2" PostId="15132" RevisionGUID="85e0ac56-25eb-422e-b01e-f44dbddde4d4" CreationDate="2011-05-30T04:30:25.753" UserId="611" Text="There are several factors in this, in my experience.&#xD;&#xA;&#xD;&#xA; - Thickness of the sauce. If your sauce is too watery, then the pasta layers will soak up too much liquid and have less structural integrity. This is the obvious issue.&#xD;&#xA; - Thickness of the layering. A layer of pasta can only hold so much weight. A layer of sauce about half an inch deep is usually the limit. This isn't an exact measurement though, merely experience.&#xD;&#xA; - Unemulsified fat. When you add things like Mozzarella and Cheddar, they melt and release lots of fat. This will get soaked up by the pasta, making it a little &quot;gooey&quot;. These cheeses generally stay on the top, where the water can evaporate and the fat can brown nicely in the air above it.&#xD;&#xA; - Space between the pasta leaves. The pasta shouldn't have any spacing between leaves, as this allows a lot of shifting in the baking tray. I generally set it up with quite a bit of overlap (about 3/4 of an inch). This way the two leaves can combine in certain places, giving a thicker layer of pasta, and no spacing can form. &#xD;&#xA;" />
  <row Id="31959" PostHistoryTypeId="2" PostId="15133" RevisionGUID="9823f2d1-7df3-4afd-99c2-fc43ca78fb43" CreationDate="2011-05-30T04:34:16.517" UserId="611" Text="Delia Smith has a series of three books called Delia's How to Cook.&#xD;&#xA;It is aimed at teaching the basics of cooking to anyone, but is very very British in its recipes and techniques. &#xD;&#xA;It's a modern book, so there's no problem using the recipes there.&#xD;&#xA;&#xD;&#xA;I'm not sure how much history she gives with regards to the dishes, though she does mention some of it occasionally." />
  <row Id="31960" PostHistoryTypeId="2" PostId="15134" RevisionGUID="13e8e900-933e-47ee-b3b9-4ecb62331a49" CreationDate="2011-05-30T04:38:55.510" UserId="1672" Text="I'm not sure about the texture (looseness), especially since those are two different methods. My best guess would be that it's just a flour measurement thing - moisture content in flour can vary, so the best thing to do is look for hints in the recipe about the desired texture (like &quot;It should tear slightly as it falls from the beater&quot;), and increase or decrease the flour to match.&#xD;&#xA;&#xD;&#xA;The primary flavors here are salt and chicken, so first just check the amount of salt in both dumplings and broth. For the chicken, you're getting all the flavor out of it by making broth. So make sure you used enough chicken (and not too much water), and that you cooked it long enough. Those recipes use a pressure cooker - if you don't have one, it takes way longer to cook, of course." />
  <row Id="31961" PostHistoryTypeId="25" PostId="15110" RevisionGUID="a293717d-495a-4e2a-b3e2-fa885fba7b0e" CreationDate="2011-05-30T05:50:29.367" Comment="http://twitter.com/#!/StackCooking/status/75076590882652160" />
  <row Id="31962" PostHistoryTypeId="2" PostId="15135" RevisionGUID="5016fbed-e6a7-443f-b893-9e97785f397e" CreationDate="2011-05-30T06:39:17.220" UserId="6303" Text="In Rome I was informed that I was eating a croissant with honey on top (after informing my host that I had a honey allergy). It had the sweetness that I suspect you're experiencing. To help you determine if we were trying the same thing: the croissant I had was shiny and slightly sticky on top, and it seemed more like it was brushed on top rather than drizzled. That would support @Carmi's answer that it was brushed on with the egg. It was definitely honey, though, not sugar syrup.  " />
  <row Id="31963" PostHistoryTypeId="5" PostId="15117" RevisionGUID="034f1042-a577-43b3-83e8-8201fa5d8353" CreationDate="2011-05-30T07:52:19.327" UserId="4580" Comment="added 416 characters in body; added 5 characters in body" Text="It's best to use them the day you bought them, but this isn't always possible.&#xD;&#xA;&#xD;&#xA;The best way of storing them is putting them in a wet towel, and putting the towel+asparagus in your refrigerator. But really, try to use them as fast as you can. I don't think they can last really long (more than two weeks) like that. If they were in the fridge for a couple of days, they can be a little bit dehydrated. Just cut off the bottom 2 mm and put them in cold water for 20-30 min.&#xD;&#xA;&#xD;&#xA;If you will need them more than a week after you bought them, freeze them! Wash (and peel if you prefer that) them and put them in the freezer; no need to cook them first. And when you want to use them, don't thaw them, you can put them frozen in boiled water." />
  <row Id="31964" PostHistoryTypeId="5" PostId="9645" RevisionGUID="56869cf6-424f-4585-8621-fa34e5f947f3" CreationDate="2011-05-30T11:16:46.023" UserId="2951" Comment="added 6 characters in body" Text="I have to agree with all the people from @Ryan Elkins answer and also your wife. It's a better practice to keep thing in freezer if you don't cook within a day, but some fridge like mine has a cooler box that has lower than usual temp that I may leave my uncooked meat a little bit longer, but 3 days are the max." />
  <row Id="31965" PostHistoryTypeId="25" PostId="15114" RevisionGUID="bd3bddf6-f603-4d8d-a2b4-4663de37307d" CreationDate="2011-05-30T11:50:29.740" Comment="http://twitter.com/#!/StackCooking/status/75167190776676353" />
  <row Id="31966" PostHistoryTypeId="2" PostId="15136" RevisionGUID="2913eb67-097a-4f12-be01-08d890edac42" CreationDate="2011-05-30T12:43:53.670" UserId="6241" Text="I have a pressure cooker made (or clad) in stainless steel. Please note that many types of stainless steel are only weakly magnetic. For stainless to be completely non-magnetic, however, it needs to be in an annealed state. Not likely with cookware.&#xD;&#xA;&#xD;&#xA;Thus, I can tell between something that's weakly magnetic if you use a neodymium magnet. These are significantly stronger than your typical fridge magnet. Frequently they are sold online with the caution to not allow skin to get between two of these magnets as they can snap together forcefully and deliver a painful blood blister.&#xD;&#xA;&#xD;&#xA;BTW,  ferrous = made of, or contains iron, (all types of steel are ferrous)." />
  <row Id="31967" PostHistoryTypeId="2" PostId="15137" RevisionGUID="628d3da6-8bd9-4b4d-a8a9-904ada6bccbf" CreationDate="2011-05-30T13:42:17.837" UserId="6241" Text="The &quot;wonder pot&quot; is a type of stovetop bakeware that seems to have been popular in Israel during a period of austerity. I'm looking for a (preferably USA based) supplier for a new one.&#xD;&#xA;&#xD;&#xA;[Here's a link to a page with a photo of the item in question.](http://en.wikipedia.org/wiki/Wonder_Pot)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="31968" PostHistoryTypeId="1" PostId="15137" RevisionGUID="628d3da6-8bd9-4b4d-a8a9-904ada6bccbf" CreationDate="2011-05-30T13:42:17.837" UserId="6241" Text="where can I purchace a &quot;wonder pot&quot; ?" />
  <row Id="31969" PostHistoryTypeId="3" PostId="15137" RevisionGUID="628d3da6-8bd9-4b4d-a8a9-904ada6bccbf" CreationDate="2011-05-30T13:42:17.837" UserId="6241" Text="&lt;baking&gt;&lt;cookware&gt;&lt;kosher&gt;" />
  <row Id="31970" PostHistoryTypeId="5" PostId="15128" RevisionGUID="e7e8702b-2da8-43ca-ab9d-73e4225c89ba" CreationDate="2011-05-30T13:59:34.300" UserId="6320" Comment="added 6 characters in body" Text="In a cup with water. You place them straight up in a small cup with a little water. Just like you would if you were storing flowers. &#xD;&#xA;&#xD;&#xA;You'll want to store this in your chill chest on the top most rack; to avoid any cross contamination from other possible food products (chicken, etc).&#xD;&#xA;&#xD;&#xA;You may want to leave the rubber band on to allow it to stay tidy. If you must you can cover your asparagus cup with a zip lock bag on top. &#xD;&#xA;&#xD;&#xA;With this method we usually can store asparagus for 5-7 days.&#xD;&#xA;&#xD;&#xA;If you must keep them longer it maybe better to just freeze them in an air tight bag. after they're dried out." />
  <row Id="31971" PostHistoryTypeId="25" PostId="15137" RevisionGUID="c218dd76-8d26-43d9-982f-cd029088d092" CreationDate="2011-05-30T14:50:31.057" Comment="http://twitter.com/#!/StackCooking/status/75212494041399297" />
  <row Id="31972" PostHistoryTypeId="2" PostId="15138" RevisionGUID="144fa4fa-5913-451e-a7da-91839fdc742a" CreationDate="2011-05-30T17:31:45.650" UserId="1887" Text="I have made Asian coleslaws multiple times, and they work very well. My main suggestion would be to heat the dressing before adding it to the slaw. Particularly if you're using scallions, the heated dressing wilts it just enough to cut some of the sharpness of the raw veggies. I'd probably make my own dressing from rice vinegar, neutral oil (such as canola) and a touch of sesame oil. Add in spices such as garlic, ginger, etc. You can also vary recipes such as [this][1].  &#xD;&#xA;&#xD;&#xA;You could also try using unexpected ingredients. I make a salad from cubed jicama, apple, and ripe avocado, topped with lemon juice, olive oil, and a touch of chili powder or cayenne. You get the crisp sweetness and some creaminess from the avocado. &#xD;&#xA;&#xD;&#xA;If they're not fans of cucumbers, how do they feel about pickles? Those could also be a nice addition to a coleslaw. Or you could try marinated mushrooms. Either of those would add a vinegary sharpness that would cut nicely through the creaminess of the rice and the satay. &#xD;&#xA;&#xD;&#xA;This also brings to mind a preparation I've seen for vegetables in a prepared salad. Blanch your veggies and shock them in an ice bath. Then give them a vinegary dressing and lay them on the plate in attractive ways. This could include green beans, carrots, beets, broccoli, cauliflower, asparagus, potatoes, etc. You could achieve similar effects by serving roasted vegetables. (Either from the grill or oven-roasted.) These are quite good cold or warm. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://herbsspices.about.com/od/salads/r/Asian_Slaw.htm" />
  <row Id="31973" PostHistoryTypeId="2" PostId="15139" RevisionGUID="80c40756-076e-4e40-b717-e10389b4eeb4" CreationDate="2011-05-30T17:40:57.697" UserId="6324" Text="I was recently in an organic market and sampled some of the finest olive oil I've ever tasted.    I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it.  I'm familiar with dipping bread into the oil, and this seems to bring out the taste with few distractions.  On the other hand, mixing the oil in a salad dressing hides some of the qualities among all the other tastes (herbs, vinegar, etc.).  My question is, what are some simple recipes to maximize the enjoyment of olive oil?" />
  <row Id="31974" PostHistoryTypeId="1" PostId="15139" RevisionGUID="80c40756-076e-4e40-b717-e10389b4eeb4" CreationDate="2011-05-30T17:40:57.697" UserId="6324" Text="Maximize taste of olive oil" />
  <row Id="31975" PostHistoryTypeId="3" PostId="15139" RevisionGUID="80c40756-076e-4e40-b717-e10389b4eeb4" CreationDate="2011-05-30T17:40:57.697" UserId="6324" Text="&lt;flavor&gt;&lt;oil&gt;&lt;olive&gt;" />
  <row Id="31976" PostHistoryTypeId="5" PostId="15139" RevisionGUID="ead8cfc8-4880-4f33-8a68-c4df6d36d8e0" CreationDate="2011-05-30T17:47:10.670" UserId="6324" Comment="deleted 3 characters in body" Text="I was recently in an organic market and sampled some of the finest olive oil I've ever tasted.    I bought a bottle, and I'm now looking for ways to maximize my enjoyment of it.  I'm familiar with dipping bread into the oil, and this seems to bring out the taste with few distractions.  On the other hand, mixing the oil in a salad dressing hides some of the qualities among all the other tastes (herbs, vinegar, etc.).  My question is, what are some simple ways to maximize the enjoyment of olive oil?" />
  <row Id="31977" PostHistoryTypeId="2" PostId="15140" RevisionGUID="9d0c7265-95c8-4f7e-b2ac-a2ed0ff295b1" CreationDate="2011-05-30T18:17:47.060" UserId="611" Text="In this part of the world, around the rim of the mediterranean, olive oils is very definitely used to dress a salad. This is not usually done by emulsifying everything in a shaker though. Generally, the salad is seasoned with salt and pepper, then drizzled generously with olive oil and a little lemon juice or good wine/balsamic vinegar. This allows the flavour of the oil to stand, and it is nicely complemented by the other secondary flavours.&#xD;&#xA;&#xD;&#xA;Olive oil is also used to complement the flavour of fish, baked in foil in the oven after being brushed with olive oil and seasonings. This imparts a special aroma and flavour to the fish. &#xD;&#xA;&#xD;&#xA;The best, and simplest in my opinion, is when for supper or breakfast we just slice some vegetables (cucumbers, tomatoes, peppers, carrots) and drizzle them with olive oil, to be eaten as part of the meal. " />
  <row Id="31978" PostHistoryTypeId="6" PostId="5213" RevisionGUID="9519b6a4-1bce-43ea-8e13-08942304526a" CreationDate="2011-05-30T18:34:08.957" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot;" Text="&lt;reheating&gt;&lt;oats&gt;" />
  <row Id="31979" PostHistoryTypeId="6" PostId="5633" RevisionGUID="d2b06232-4512-423b-be45-1a84b5947c14" CreationDate="2011-05-30T18:34:51.593" UserId="1887" Comment="Removed &quot;please-remove-this-tag&quot; and added &quot;reduction&quot;" Text="&lt;ingredients&gt;&lt;vinegar&gt;&lt;reduction&gt;" />
  <row Id="31980" PostHistoryTypeId="2" PostId="15141" RevisionGUID="417b5ec4-91ed-4469-b606-43a6aa71c8cb" CreationDate="2011-05-30T18:36:57.973" UserId="4638" Text="A good oil is enjoyable in any dish, but if you want the taste of the oil to dominate, there is no better vehicle than starch. First, starchy foods don't have strong aromas on their own, so they don't overpower the oil. Seond. Pure oil is unpleasantly heavy. Starches do a good job of soaking themselves up with the oil, allowing you to use more oil without the food becoming greasy. &#xD;&#xA;&#xD;&#xA;My favorit way to showcase oils is a veloute. This is a sauce made from a very light roux and light stock. I prefer chicken or vegetable stock for that (but no ushrooms, their umami makes it too strong for my taste). I combine this sauce with blandish meat (chicken breasts, or boiled pork). It also goes well with vegetables which have a weaker taste and don't hve much freshness, grassy notes or acidity. White asparagus and zucchini work great, tomatoes are definitelly out. I/e had people eat my sauce of this type with another starch (rice, spelt noodles), but I don't like this combination much. &#xD;&#xA;&#xD;&#xA;Other starchy combinations than a roux are definitelly possible. You can make mashed potatoes and use the oil instead of butter, you can use it in a pilaf... Just let your phantasy run free. &#xD;&#xA;&#xD;&#xA;No matter how you use it, there are two things to consider. First, the taste is enhanced when the oil is served warm. But don't take it to frying temperatures, that ruins the taste (there is a reason for &quot;cold pressed&quot;). Second, make only very delicate flavor combinations. Combine with a single herb/spice, or not at all. Don't use herbs and spices which are too strong (e.g. Spearmint). If you use herbs, this is one of the rare situations where dried herbs are preferrable. &#xD;&#xA;&#xD;&#xA;If you want a protein-based pairing, there are still ideas to work with. For example a simple bean soup (ripe beans) with lots of oil in it (lentil should work too). Or pieces of cheese (feta is best) drizzed with the oil, served as antipasti. Again, avoid strong aromas from other ingredients. &#xD;&#xA;" />
  <row Id="31982" PostHistoryTypeId="5" PostId="1337" RevisionGUID="7e54b951-3751-418e-9ef3-ff45f621b1b0" CreationDate="2011-05-30T18:57:00.123" UserId="6325" Comment="The article linked was not nearly as &quot;conclusive&quot; as the original answer made it sound. Edited the answer to reflect this." Text="This just means the potato has been exposed to light and has produced chlorophyll (the green color). It is most likely safe to eat, minus the green areas.&#xD;&#xA;&#xD;&#xA;Producing the chlorophyll also produces solanine, which is toxic in large quantities. Remove the green parts and don't eat more than 4lbs.&#xD;&#xA;&#xD;&#xA;For detailed information, see this link.&#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/are-green-potatoes-poisonous.htm" />
  <row Id="31983" PostHistoryTypeId="24" PostId="1337" RevisionGUID="7e54b951-3751-418e-9ef3-ff45f621b1b0" CreationDate="2011-05-30T18:57:00.123" Comment="Proposed by 6325 approved by 60 edit id of 188" />
  <row Id="31984" PostHistoryTypeId="25" PostId="15139" RevisionGUID="595ef9be-4492-494d-b3bc-be0170e30229" CreationDate="2011-05-30T20:50:31.433" Comment="http://twitter.com/#!/StackCooking/status/75303093339824128" />
  <row Id="31985" PostHistoryTypeId="2" PostId="15142" RevisionGUID="e0027ac6-6ead-4886-8e31-faeb4d793a03" CreationDate="2011-05-30T21:26:12.183" UserId="1415" Text="one way i've found to enjoy quality olive oils is to simply drizzle it over steamed or pan-seared vegetables, with just a little salt and pepper sprinkled on top." />
  <row Id="31986" PostHistoryTypeId="2" PostId="15143" RevisionGUID="0b0bb20f-a6bf-47e4-9dcb-582e60dfc0e0" CreationDate="2011-05-30T21:49:55.630" UserId="3637" Text="Turkish cuisine has an entire 'branch' dedicated to olive oil dishes. Vegetables such as green beans, eggplants, leeks or artichokes are simmered in a great deal of olive oil along with tomatoes, onions and red pepper paste. &#xD;&#xA;&#xD;&#xA;The simmer is as light as possible and is done for a while - about 45 minutes for a pound of green beans. Served cold, the dish is entirely imparted with the taste and slickness of the olive oil and is delicious with yogurt and crusty bread. &#xD;&#xA;&#xD;&#xA;Although it may not be considered a 'pure' taste since it is diluted with the water of the tomato and other ingredients, the olive oil is the dominant flavor in the dish and a higher quality olive oil always shines through. The low temperature of cooking also probably better preserves the flavor of it.  &#xD;&#xA;&#xD;&#xA;Here are some good places to get started:&#xD;&#xA;&#xD;&#xA;* http://almostturkishrecipes.blogspot.com/2008/05/turkish-olive-oil-dishes.html&#xD;&#xA;&#xD;&#xA;* http://www.turkishcookbook.com/2005/03/turkish-olive-oil-dish-recipes.php&#xD;&#xA;&#xD;&#xA;I'd start with dishes containing the vegetables above, as they are generally the most popular. The 'standard' olive oil dish is green beans in olive oil - both links above have their own versions, but I would recommend my family's version. This omits ingredients such as garlic and sugar that, while delicious, aren't really necessary and are probably better off ignored when looking to maximize the flavor of the olive oil. This is my mom's:&#xD;&#xA;&#xD;&#xA;* http://anneninyemekleri.blogspot.com/2008/07/zeytinyagli-fasulye.html" />
  <row Id="31987" PostHistoryTypeId="2" PostId="15144" RevisionGUID="1a00410a-d03a-4770-8dd4-9dc907140e3d" CreationDate="2011-05-30T21:59:14.820" UserId="6327" Text="I tried my darndest to find a good answer for you, but I'm honestly not convinced that these are still being made! Here is a link to an antique one on Ebay.&#xD;&#xA;&#xD;&#xA;http://cgi.ebay.com/Antique-Wonder-Pot-Aluminum-Cooking-Baking-Israel-1950s-/350452375571?pt=LH_DefaultDomain_0&amp;hash=item519896e013#ht_6415wt_1088&#xD;&#xA;" />
  <row Id="31988" PostHistoryTypeId="2" PostId="15145" RevisionGUID="402d6d8f-f994-4171-9598-37979b4a90e9" CreationDate="2011-05-30T22:06:21.260" UserId="6327" Text="You could try a gourmet grilled cheese sandwich! If it's very sweet, you could combine it with a more savory cheese and perhaps a fruit like fig. It reminds me of something the patron saint of grilled cheese would use on her blog: http://www.grilledcheesesocial.com/." />
  <row Id="31989" PostHistoryTypeId="2" PostId="15146" RevisionGUID="bdd4669d-897d-467e-b37d-180ca5520390" CreationDate="2011-05-30T22:18:08.200" UserId="25" Text="http://tuscanity.com/?p=96&#xD;&#xA;&#xD;&#xA;What does that mean - they say &quot;until the mixture becomes an easy workable smooth dough&quot; - but how do you know if you haven't added enough or added too much?&#xD;&#xA;&#xD;&#xA;Do you have a better recipe?" />
  <row Id="31990" PostHistoryTypeId="1" PostId="15146" RevisionGUID="bdd4669d-897d-467e-b37d-180ca5520390" CreationDate="2011-05-30T22:18:08.200" UserId="25" Text="Only recipe I can find for Anacini says &quot;as much as plain flour as the mixture will need&quot;" />
  <row Id="31991" PostHistoryTypeId="3" PostId="15146" RevisionGUID="bdd4669d-897d-467e-b37d-180ca5520390" CreationDate="2011-05-30T22:18:08.200" UserId="25" Text="&lt;cookies&gt;&lt;pastry&gt;&lt;italian&gt;" />
  <row Id="31992" PostHistoryTypeId="2" PostId="15147" RevisionGUID="367aa487-b78d-4a70-894c-310ce0cb06df" CreationDate="2011-05-30T23:11:41.397" UserId="6329" Text="We froze some leftover homemade lasagna and instead of reheating in the microwave we would like to use the oven. What is a good temperature and time for reheating?" />
  <row Id="31993" PostHistoryTypeId="1" PostId="15147" RevisionGUID="367aa487-b78d-4a70-894c-310ce0cb06df" CreationDate="2011-05-30T23:11:41.397" UserId="6329" Text="What temperature would you heat frozen lasagna in the oven at?" />
  <row Id="31994" PostHistoryTypeId="3" PostId="15147" RevisionGUID="367aa487-b78d-4a70-894c-310ce0cb06df" CreationDate="2011-05-30T23:11:41.397" UserId="6329" Text="&lt;reheating&gt;&lt;lasagna&gt;" />
  <row Id="31995" PostHistoryTypeId="25" PostId="15147" RevisionGUID="cdfe5eef-3c2a-45af-b0a4-51a9c62d3d9d" CreationDate="2011-05-30T23:50:32.000" Comment="http://twitter.com/#!/StackCooking/status/75348393341353984" />
  <row Id="31996" PostHistoryTypeId="2" PostId="15148" RevisionGUID="52f32e86-6300-49a1-9d47-16598a00793f" CreationDate="2011-05-31T00:06:22.140" UserId="218" Text="350F is the magic temp. Just about every casserole cooks at 350, and you cook it until it starts being bubbly which will probably between 30 minutes and an hour (in this case, you should check to make sure it's hot in the center as well, since you're starting from frozen). I'd cover it early, and then uncover it near the end so the top won't get dry.&#xD;&#xA;" />
  <row Id="31997" PostHistoryTypeId="6" PostId="14847" RevisionGUID="20f478e1-d32e-45de-bd41-cd1725773b4c" CreationDate="2011-05-31T00:22:42.383" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;gelatin&gt;&lt;jelly&gt;&lt;pectin&gt;" />
  <row Id="31998" PostHistoryTypeId="4" PostId="15137" RevisionGUID="1605275d-cbce-4672-b059-82b5b4feac12" CreationDate="2011-05-31T00:25:04.787" UserId="4777" Comment="sp. in title" Text="where can I purchase a &quot;wonder pot&quot; ?" />
  <row Id="31999" PostHistoryTypeId="24" PostId="15137" RevisionGUID="1605275d-cbce-4672-b059-82b5b4feac12" CreationDate="2011-05-31T00:25:04.787" Comment="Proposed by 4777 approved by 41 edit id of 189" />
  <row Id="32001" PostHistoryTypeId="2" PostId="15149" RevisionGUID="1e0f6b72-ad74-4cb8-a343-3fe9b4cf0d19" CreationDate="2011-05-31T02:11:47.800" UserId="15" Text="Biscuits require 3:2:1 flour:liquid:fat. Cookies are 1:2:3 sugar:fat:flour [http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC]&#xD;&#xA;&#xD;&#xA;I'm guessing based on the description you'll fall somewhere in the crack between there around 5 cups flour.  However, you will simply need to develop the dough maker's intuition by trial and error. I'm guessing a strict cookie dough ratio will be too inelastic,  but I've never had these &quot;cookies&quot;before, nor have I made any with wine in them. All the same I think that you'll be toward the cookie end of that ratio spectrum (biscuit v. cookie). Just be patient adding tablespoon by tablespoon. " />
  <row Id="32002" PostHistoryTypeId="25" PostId="15146" RevisionGUID="af78d9b5-f732-4395-8205-e5e4337839de" CreationDate="2011-05-31T02:50:33.333" Comment="http://twitter.com/#!/StackCooking/status/75393695167422464" />
  <row Id="32003" PostHistoryTypeId="25" PostId="15054" RevisionGUID="7c92b3e7-6ca3-48c1-9817-ce175e67c64e" CreationDate="2011-05-31T05:50:33.753" Comment="http://twitter.com/#!/StackCooking/status/75438998478258177" />
  <row Id="32004" PostHistoryTypeId="2" PostId="15150" RevisionGUID="9ffac5ab-0107-4645-a048-509b64ba3cfa" CreationDate="2011-05-31T06:51:55.590" UserId="5901" Text="I second @Carmi's last idea, because after all simplicity is beautiful! I got this once in a restaurant in *Emiglia Romagna* as *antipasti*, and continue to redo it every now and then. Be sure to blow your friends minds to serve **raw** vegetables with incredible taste while waiting for the next course ;-)&#xD;&#xA;&#xD;&#xA;Fill a bowl with fine *sea salt* (be surprised to taste different salts, some of them are delicious!) and add your olive oil. Chop raw vegetables of the season like carrots, cucumber, peppers or whatever is available on your fresh, local market. Dip the vegetables and make sure to also take up some salt from the bottom of the bowl. &#xD;&#xA;&#xD;&#xA;Remaining olive oil can be reused." />
  <row Id="32005" PostHistoryTypeId="25" PostId="15023" RevisionGUID="e6b89fa6-3503-41b5-8b5e-625261c5b500" CreationDate="2011-05-31T08:50:34.787" Comment="http://twitter.com/#!/StackCooking/status/75484299264147456" />
  <row Id="32006" PostHistoryTypeId="2" PostId="15151" RevisionGUID="e03b1055-38ef-4cbc-a595-a4a8e2c6f1a3" CreationDate="2011-05-31T09:59:23.307" UserId="6194" Text="I bought a bottle of balsamic vinegar, and it smell so sour when I put my noses over the bottle.&#xD;&#xA;&#xD;&#xA;Is it suppose to be like that?" />
  <row Id="32007" PostHistoryTypeId="1" PostId="15151" RevisionGUID="e03b1055-38ef-4cbc-a595-a4a8e2c6f1a3" CreationDate="2011-05-31T09:59:23.307" UserId="6194" Text="What is good balsamic vinegar?" />
  <row Id="32008" PostHistoryTypeId="3" PostId="15151" RevisionGUID="e03b1055-38ef-4cbc-a595-a4a8e2c6f1a3" CreationDate="2011-05-31T09:59:23.307" UserId="6194" Text="&lt;vinegar&gt;" />
  <row Id="32009" PostHistoryTypeId="6" PostId="15151" RevisionGUID="cfc8ea26-77af-4d8b-96a0-5d5147e2a5d1" CreationDate="2011-05-31T12:36:17.900" UserId="41" Comment="edited tags; added 1 characters in body; edited title" Text="&lt;vinegar&gt;&lt;ingredient-selection&gt;" />
  <row Id="32010" PostHistoryTypeId="5" PostId="15151" RevisionGUID="cfc8ea26-77af-4d8b-96a0-5d5147e2a5d1" CreationDate="2011-05-31T12:36:17.900" UserId="41" Comment="edited tags; added 1 characters in body; edited title" Text="I bought a bottle of balsamic vinegar, and it smells so sour when I put my nose over the bottle.&#xD;&#xA;&#xD;&#xA;Is it supposed to be like that?" />
  <row Id="32011" PostHistoryTypeId="4" PostId="15151" RevisionGUID="cfc8ea26-77af-4d8b-96a0-5d5147e2a5d1" CreationDate="2011-05-31T12:36:17.900" UserId="41" Comment="edited tags; added 1 characters in body; edited title" Text="How can I tell if a balsamic vinegar is good?" />
  <row Id="32012" PostHistoryTypeId="2" PostId="15152" RevisionGUID="b8e34369-8ffd-466b-b845-759be48e9a70" CreationDate="2011-05-31T13:22:39.427" UserId="3348" Text="Well, it IS vinegar. However as you probably already know, higher quality balsamic vinegar is less sour and more rich tasting than its cheaper counterpart. It's unlikely that your balsamic is spoiled--in most ways vinegar is as spoiled as it's going to get.&#xD;&#xA;&#xD;&#xA;More likely is that you've uncovered one of the issues with balsamic vinegar: Most of what you can get in a supermarket is of low quality, and is not produced in the traditional way (years of curing and evaporation in wooden casks). What you can get is more likely to be much more mundane wine vinegar with flavorings. And that is often more acidic-tasting and pungent than the real thing (which costs an arm and a leg).&#xD;&#xA;&#xD;&#xA;I'd say sample it carefully and see if it's as sour as it smells. It might be OK, or you might want to find a new brand or get it at a store that goes through it faster (check the best by date, if there is one)." />
  <row Id="32013" PostHistoryTypeId="25" PostId="15151" RevisionGUID="f1b19b1e-4453-4bf4-8f4e-fbe1828e318d" CreationDate="2011-05-31T14:50:34.617" Comment="http://twitter.com/#!/StackCooking/status/75574897774047233" />
  <row Id="32014" PostHistoryTypeId="2" PostId="15153" RevisionGUID="ab2d9470-c0da-46bf-be01-52840998d91f" CreationDate="2011-05-31T16:20:27.057" UserId="3283" Text="For low or medium grade tea, do as you like.&#xD;&#xA;&#xD;&#xA;For high quality tea, bags are borderline criminal. Since you're paying extra for a fine tea, let the loose leaves diffuse the maximum of their aromatic compounds into the water ! (Thus, tea ball infusers are a shame too.)&#xD;&#xA;&#xD;&#xA;But really, try it : brew the same tea in a cellulose bag and at the same time free in a cup, and compare. Since you're making experiments, compare waters (tap, mineral and spring) and temperature. These are the three most important parameters." />
  <row Id="32015" PostHistoryTypeId="2" PostId="15154" RevisionGUID="c631680b-f58d-45d7-895d-bee150428141" CreationDate="2011-05-31T16:37:10.853" UserId="3283" Text="I'd venture that most of these standardizations came by tasting, tea brewing existing in its current form since at least 3 centuries. Try to brew a fine Japanese green (like a Gyokuro) with boiling water, and the bitterness will kill the pleasure. Similarly, try to prepare a rolled Taiwanese Oolong at 70°C, the leaves will never open up completely and the taste will be bland compared to the traditional way.&#xD;&#xA;&#xD;&#xA;I should also emphasize that old tea making countries have different methods of preparation : in China, the Gong Fu Cha is quite radical for a western tea lover, and in Japan the Kyusu or the matcha bowl are also unheard of." />
  <row Id="32016" PostHistoryTypeId="5" PostId="15149" RevisionGUID="1422e317-ec37-4bad-9b4e-6366dada5357" CreationDate="2011-05-31T17:25:36.740" UserId="1672" Comment="make link to Ratio prettier" Text="Biscuits require 3:2:1 flour:liquid:fat. Cookies are 1:2:3 sugar:fat:flour. (from Michael Ruhlman's book [Ratio][1])&#xD;&#xA;&#xD;&#xA;I'm guessing based on the description you'll fall somewhere in the crack between there around 5 cups flour.  However, you will simply need to develop the dough maker's intuition by trial and error. I'm guessing a strict cookie dough ratio will be too inelastic,  but I've never had these &quot;cookies&quot;before, nor have I made any with wine in them. All the same I think that you'll be toward the cookie end of that ratio spectrum (biscuit v. cookie). Just be patient adding tablespoon by tablespoon. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC" />
  <row Id="32017" PostHistoryTypeId="24" PostId="15149" RevisionGUID="1422e317-ec37-4bad-9b4e-6366dada5357" CreationDate="2011-05-31T17:25:36.740" Comment="Proposed by 1672 approved by 60 edit id of 190" />
  <row Id="32018" PostHistoryTypeId="2" PostId="15155" RevisionGUID="756c902c-1553-45fe-bc14-49d98f7cd552" CreationDate="2011-05-31T17:37:02.870" UserId="6332" Text="I have found what improves a cheaper balsamic vinegar is to remove the top, rubber-band some cheesecloth on the top, and put it in the back of your pantry for a year or so." />
  <row Id="32019" PostHistoryTypeId="2" PostId="15156" RevisionGUID="f2ce6fbb-6b07-44a4-8aef-8dc3e2114753" CreationDate="2011-05-31T17:47:46.230" UserId="4290" Text="I have been using extra firm tofu to make meals recently.  When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of what I assume is tofu That is like .5in x .5in x 1in and has a red coloration along the side, almost like a skin.  Is this [Pressed Tofu][1]?  If not, what is it?  If so, where can I get it?  This link says &quot;asian markets&quot;, but I have checked a few and have been unable to find it.  Maybe it is in a different section than the &quot;regular&quot; tofu? Thanks!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ucancookthai.com/language-english/cooking-ingredients/other-ing/content-pressed-tofu.htm" />
  <row Id="32020" PostHistoryTypeId="1" PostId="15156" RevisionGUID="f2ce6fbb-6b07-44a4-8aef-8dc3e2114753" CreationDate="2011-05-31T17:47:46.230" UserId="4290" Text="Is Pressed Tofu What I Want?" />
  <row Id="32021" PostHistoryTypeId="3" PostId="15156" RevisionGUID="f2ce6fbb-6b07-44a4-8aef-8dc3e2114753" CreationDate="2011-05-31T17:47:46.230" UserId="4290" Text="&lt;tofu&gt;" />
  <row Id="32022" PostHistoryTypeId="25" PostId="15156" RevisionGUID="76d5ec66-be24-4a74-8a87-2d48c29163c0" CreationDate="2011-05-31T17:50:39.663" Comment="http://twitter.com/#!/StackCooking/status/75620216712867841" />
  <row Id="32023" PostHistoryTypeId="2" PostId="15157" RevisionGUID="8f802b32-a545-4166-827d-44816ff28fe6" CreationDate="2011-05-31T18:26:18.487" UserId="6332" Text="There are commercial flavored popcorn (i.e. BetterMade) that aren't *topped* with flavor but coated like a potato chip.  How do I re-create that coating at home?  Specifically, I'm a fan or the 'hot' style coating (bbq, buffalo chicken, jalapeno, flame).  I've tried oils, tossing in a bowl, spraying from a bottle, but no luck  - it's just regular popcorn with a little chili powder sticking to each kernel." />
  <row Id="32024" PostHistoryTypeId="1" PostId="15157" RevisionGUID="8f802b32-a545-4166-827d-44816ff28fe6" CreationDate="2011-05-31T18:26:18.487" UserId="6332" Text="How do I coat popcorn with flavor?" />
  <row Id="32025" PostHistoryTypeId="3" PostId="15157" RevisionGUID="8f802b32-a545-4166-827d-44816ff28fe6" CreationDate="2011-05-31T18:26:18.487" UserId="6332" Text="&lt;popcorn&gt;" />
  <row Id="32026" PostHistoryTypeId="2" PostId="15158" RevisionGUID="315e06bb-4d5a-4e7d-bff0-81b9e495a1a8" CreationDate="2011-05-31T18:33:33.700" UserId="2001" Text="How you are popping your corn makes a difference.&#xD;&#xA;&#xD;&#xA;Air popped corn with flavoring added afterwards may be healthier but it is difficult to make flavorings adhere.&#xD;&#xA;&#xD;&#xA;Using an agitated oil popper and putting the flavoring infused in the oil will make the difference. The flavors will be part of the kernel and not just stuck to the outside.&#xD;&#xA;&#xD;&#xA;Lately I've seen several table top, agitated oil poppers at places like costco for reasonable prices." />
  <row Id="32027" PostHistoryTypeId="2" PostId="15159" RevisionGUID="13ae8a7d-4f9d-439c-936c-ce641d3d4a4d" CreationDate="2011-05-31T18:43:23.957" UserId="6321" Text="I'm using [Springpad][1]. Coupled with the Chrome browser extension, it's lightning fast to send something to my recipes notebook, or look something up and add notes to it. The learning curve was a bit steep, but since I was already using it for general organization adding recipes to it was basically painless.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://springpadit.com" />
  <row Id="32028" PostHistoryTypeId="2" PostId="15160" RevisionGUID="3b4a0fa5-9c29-4c75-8e68-129c86e6f380" CreationDate="2011-05-31T19:28:26.133" UserId="6252" Text="I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough?&#xD;&#xA;&#xD;&#xA;And, whatever the correct answer is, does it apply to all recipes that call for warm water?" />
  <row Id="32029" PostHistoryTypeId="1" PostId="15160" RevisionGUID="3b4a0fa5-9c29-4c75-8e68-129c86e6f380" CreationDate="2011-05-31T19:28:26.133" UserId="6252" Text="How Warm is &quot;Warm&quot; Water" />
  <row Id="32030" PostHistoryTypeId="3" PostId="15160" RevisionGUID="3b4a0fa5-9c29-4c75-8e68-129c86e6f380" CreationDate="2011-05-31T19:28:26.133" UserId="6252" Text="&lt;dough&gt;&lt;temperature&gt;&lt;water&gt;" />
  <row Id="32031" PostHistoryTypeId="2" PostId="15161" RevisionGUID="0d25274d-0d8b-4fd1-812f-6b51345dca60" CreationDate="2011-05-31T19:39:18.490" UserId="2001" Text="You can comfortably hold your finger in warm water.&#xD;&#xA;&#xD;&#xA;100F. Yeast grow well at this temperature.&#xD;&#xA;http://www.exploratorium.edu/cooking/bread/yeast_temp.html&#xD;&#xA;&#xD;&#xA;This time of year my house is 80F but I heat my water a little past that (~120F) to compensate for cooler ingredients- you really want the dough to be that temp.&#xD;&#xA;&#xD;&#xA;This will apply to all yeast recipes that call for warm water. " />
  <row Id="32032" PostHistoryTypeId="5" PostId="15161" RevisionGUID="581867bc-8161-48fb-8f49-eb2d198ff92a" CreationDate="2011-05-31T19:45:39.393" UserId="2001" Comment="Wow! This is a sloppy post!" Text="As a rule of thumb- you can comfortably hold your finger in warm water.&#xD;&#xA;&#xD;&#xA;100F. Yeast wake up well at this temperature.  &#xD;&#xA;http://www.exploratorium.edu/cooking/bread/yeast_temp.html&#xD;&#xA;&#xD;&#xA;This time of year my house is 80F but I heat my water a little past that (~120F) to compensate for cooler ingredients- you really want the dough to be around 80F.&#xD;&#xA;&#xD;&#xA;This will apply to all yeast recipes that call for warm water. " />
  <row Id="32033" PostHistoryTypeId="2" PostId="15162" RevisionGUID="5e03922e-a798-4a79-a15b-f0e03495e9f0" CreationDate="2011-05-31T20:26:34.193" UserId="4777" Text="As much as I value tumeric for its rumoured cancer-battling qualities, I find its tendency to stain anything it comes into contact with (including 'stainless' steel) discouraging to the point that I use it much less than I would like.&#xD;&#xA;&#xD;&#xA;In a previous question regarding a tumeric-stained marble mortar and pestle, it was recommended that bleach be used to remove the stain. Is this recommendation applicable across the board? Pots? Pans? Plastic colanders?&#xD;&#xA;&#xD;&#xA;I hope there is some other way to remove these stains because I am starting to accrue tumeric stained clothing that I can't bleach, as recommended. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32034" PostHistoryTypeId="1" PostId="15162" RevisionGUID="5e03922e-a798-4a79-a15b-f0e03495e9f0" CreationDate="2011-05-31T20:26:34.193" UserId="4777" Text="tumeric- enemy of everything it touches?" />
  <row Id="32035" PostHistoryTypeId="3" PostId="15162" RevisionGUID="5e03922e-a798-4a79-a15b-f0e03495e9f0" CreationDate="2011-05-31T20:26:34.193" UserId="4777" Text="&lt;tumeric&gt;" />
  <row Id="32036" PostHistoryTypeId="2" PostId="15163" RevisionGUID="ee0b08e4-32ad-4736-87ef-65694e0b409c" CreationDate="2011-05-31T20:44:31.310" UserId="201" Text="You've probably seen fried, marinated tofu in those Thai dishes (my best guess without seeing a photo). The red colour would be from a short soak in either chili/garlic oil, or sweet chili sauce. Many asian markets sell tofu packaged in a marinade or breading for convenience." />
  <row Id="32037" PostHistoryTypeId="25" PostId="15157" RevisionGUID="f49729f1-b18d-4de5-bb02-87d4b07e2370" CreationDate="2011-05-31T20:50:39.747" Comment="http://twitter.com/#!/StackCooking/status/75665513644163073" />
  <row Id="32038" PostHistoryTypeId="2" PostId="15164" RevisionGUID="a6e9af50-5a06-4160-a796-bc391f828e17" CreationDate="2011-05-31T20:57:26.690" UserId="6334" Text="I have done the same thing a rather enjoyed it, thats just my opinion.  I agree with chopping it up and making a stew or my personal favorite making a Texas chili from it.  Either way you cant go wrong.&#xD;&#xA;" />
  <row Id="32039" PostHistoryTypeId="2" PostId="15165" RevisionGUID="4164530e-f856-47f3-9afc-b8129c670a10" CreationDate="2011-05-31T21:02:46.063" UserId="1415" Text="try oxiclean - i swear by it. if it can remove red wine from whites, surely it can remove this. i am continually amazed at the stains i find it can remove where nothing else works." />
  <row Id="32040" PostHistoryTypeId="2" PostId="15166" RevisionGUID="87de2eb7-b720-4a1d-84df-42f4f058c748" CreationDate="2011-05-31T21:20:32.200" UserId="6279" Text="I am helping a friend plan and prepare 'finger foods' for a post-funeral gathering of about 50-75 people. Right now we are thinking in terms of a meat &amp; cheese tray with breads and crackers, a 'typical' veggie tray with ranch, etc., little smokies...&#xD;&#xA;&#xD;&#xA;What I would like to ask is &quot;how much&quot; should we make?&#xD;&#xA;&#xD;&#xA;Any great suggestions for what to include beyond the basics will be greatly appreciated.&#xD;&#xA;&#xD;&#xA;Thanks to all who contribute.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; *ps.. I tried a lot of things for tags, finger-foods, quantity,&#xD;&#xA;&gt; snack-foods, snacks that don't&#xD;&#xA;&gt; currently exist. If anybody has a&#xD;&#xA;&gt; suggestion the right 'tags' for this&#xD;&#xA;&gt; question I will appreciate the input.*" />
  <row Id="32041" PostHistoryTypeId="1" PostId="15166" RevisionGUID="87de2eb7-b720-4a1d-84df-42f4f058c748" CreationDate="2011-05-31T21:20:32.200" UserId="6279" Text="How much Finger Food to make for a 'crowd'" />
  <row Id="32042" PostHistoryTypeId="3" PostId="15166" RevisionGUID="87de2eb7-b720-4a1d-84df-42f4f058c748" CreationDate="2011-05-31T21:20:32.200" UserId="6279" Text="&lt;serving-suggestion&gt;" />
  <row Id="32043" PostHistoryTypeId="2" PostId="15167" RevisionGUID="54174e9e-c1aa-49fc-8d06-30cfafa5ec3b" CreationDate="2011-05-31T21:26:38.857" UserId="6252" Text="What's the best type of knife [and/or method] for cutting raw dough? Is a special dough blade necessary, or will any blade suffice?" />
  <row Id="32044" PostHistoryTypeId="1" PostId="15167" RevisionGUID="54174e9e-c1aa-49fc-8d06-30cfafa5ec3b" CreationDate="2011-05-31T21:26:38.857" UserId="6252" Text="Knife to Cut Dough" />
  <row Id="32045" PostHistoryTypeId="3" PostId="15167" RevisionGUID="54174e9e-c1aa-49fc-8d06-30cfafa5ec3b" CreationDate="2011-05-31T21:26:38.857" UserId="6252" Text="&lt;dough&gt;&lt;knives&gt;" />
  <row Id="32046" PostHistoryTypeId="2" PostId="15168" RevisionGUID="2d7b2116-0767-4fcd-9869-4334748915ca" CreationDate="2011-05-31T21:35:46.733" UserId="6171" Text="This is the rule we use for kids parties in Brazil, where pretty much all that is eaten is finer food (besides the birthday cake), you can use it as a starting point for other regions as well (since portions are typically larger in the US I'd increase it a little):&#xD;&#xA;&#xD;&#xA;- 6-8 snacks (savory) items per adult, 4-6 per child&#xD;&#xA;- 4-6 sweet items per adult, ~4 per child (who will eat most of the cake)&#xD;&#xA;- Lots of drinks (soda, juice, alcohol for adults), which I don't remember the amount&#xD;&#xA;&#xD;&#xA;A savory item is roughly the size of a 1&quot; / 2.5cm diameter ball, while the sweet ones are a little smaller (1/2&quot; / 1cm diameter).&#xD;&#xA;&#xD;&#xA;With those quantities nobody ends up completely stuffed, and there isn't much leftover either. For kinds of food which I can reuse later I tend to get a little more than the &quot;recommended&quot; amounts, since I'm able to use the leftovers the following day." />
  <row Id="32047" PostHistoryTypeId="2" PostId="15169" RevisionGUID="a9bc3ed4-00c3-4b64-b5ae-e29dea9e4a25" CreationDate="2011-05-31T21:41:27.247" UserId="6171" Text="For most kinds of dough any blade will do, but you may want to sprinkle some flour on the knife if the dough is sticky (especially if the dough already contains flour; for non-flour ones, it may be a problem)" />
  <row Id="32048" PostHistoryTypeId="2" PostId="15170" RevisionGUID="6ec2a914-5061-4c7f-bde6-63ce6a1c9758" CreationDate="2011-05-31T21:41:52.690" UserId="2001" Text="A knife large enough to not require a slicing motion. You want chopping or even better rolling motion. Any sharp knife will be ok but I have some preferences:&#xD;&#xA;&#xD;&#xA;In a pinch I use my plastic dough scraper. A metal scraper with a flat blade is adequate.&#xD;&#xA;http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?ie=UTF8&amp;qid=1306878170&amp;sr=8-1&#xD;&#xA;&#xD;&#xA;Pizza cutters are ok but if there is too much dough then they get bogged down.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;My all time favorite tool for this- and I have more than one just for this purpose- is an ulu. This is a curved knife used traditionally by native Alaskans. Mine is big and rolls through a lot of dough easily.&#xD;&#xA;&#xD;&#xA;![ulu](http://ecx.images-amazon.com/images/I/21K12KFMNSL._SL500_AA300_.jpg)&#xD;&#xA;&#xD;&#xA;http://www.amazon.com/Alaskan-Ulu-Legendary-Knife-Arctic/dp/B0006PILUK/ref=sr_1_1?ie=UTF8&amp;qid=1306878149&amp;sr=8-1" />
  <row Id="32049" PostHistoryTypeId="5" PostId="15167" RevisionGUID="cc43472a-5886-442d-8eef-682a6bac7458" CreationDate="2011-05-31T21:58:28.410" UserId="6252" Comment="Clarified type of dough" Text="What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?" />
  <row Id="32050" PostHistoryTypeId="4" PostId="15160" RevisionGUID="ee3a3d53-5ac9-460e-b62a-b3f603a521fb" CreationDate="2011-05-31T23:18:17.900" UserId="1229" Comment="edited title" Text="How much warm is warm water?" />
  <row Id="32051" PostHistoryTypeId="5" PostId="15156" RevisionGUID="db9fd319-418f-4cd1-9ad0-a534f03f73cd" CreationDate="2011-05-31T23:23:30.427" UserId="1229" Comment="added 12 characters in body; edited title" Text="I have been using extra firm tofu to make meals, recently. When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of what I assume it is tofu that is like 0.5 inches x 0.5 inches x 1 inch, and has a red coloration along the side, almost like a skin.  &#xD;&#xA;Is this [pressed tofu][1], or is it something different? If so, where can I get it?  &#xD;&#xA;This link says &quot;Asian markets,&quot; but I have checked a few and I have not been able to find it. Maybe it is in a different section than the &quot;regular&quot; tofu.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ucancookthai.com/language-english/cooking-ingredients/other-ing/content-pressed-tofu.htm" />
  <row Id="32052" PostHistoryTypeId="4" PostId="15156" RevisionGUID="db9fd319-418f-4cd1-9ad0-a534f03f73cd" CreationDate="2011-05-31T23:23:30.427" UserId="1229" Comment="added 12 characters in body; edited title" Text="Is pressed tofu what I want?" />
  <row Id="32053" PostHistoryTypeId="25" PostId="15167" RevisionGUID="5d8a01ee-b510-4a21-987b-aa5344607b2f" CreationDate="2011-05-31T23:50:40.573" Comment="http://twitter.com/#!/StackCooking/status/75710818121023488" />
  <row Id="32054" PostHistoryTypeId="6" PostId="15162" RevisionGUID="1b41b98b-2b1d-4852-b200-3bca747efa35" CreationDate="2011-06-01T00:06:38.363" UserId="41" Comment="edited tags; edited tags; edited title" Text="&lt;spices&gt;&lt;cleaning&gt;&lt;cookware&gt;&lt;tumeric&gt;" />
  <row Id="32055" PostHistoryTypeId="4" PostId="15162" RevisionGUID="1b41b98b-2b1d-4852-b200-3bca747efa35" CreationDate="2011-06-01T00:06:38.363" UserId="41" Comment="edited tags; edited tags; edited title" Text="How do I remove turmeric stains from metal/plastic cookware?" />
  <row Id="32056" PostHistoryTypeId="6" PostId="15160" RevisionGUID="b62e0290-c090-4535-8411-9f072efbdf9b" CreationDate="2011-06-01T00:09:59.970" UserId="41" Comment="edited tags" Text="&lt;dough&gt;&lt;breadmaking&gt;&lt;temperature&gt;&lt;water&gt;" />
  <row Id="32057" PostHistoryTypeId="2" PostId="15171" RevisionGUID="9311fa05-c3d9-4f17-94dc-28029d8dfac6" CreationDate="2011-06-01T00:19:58.397" UserId="6204" Text="All recipes that are using warm water to activate yeast are looking for water in the 104-112F range. Much hotter than that and you run a chance of killing them, cooler and it won't bloom as sucessfully, especially 'instant' yeasts which do not react well to dissolving in cool water.&#xD;&#xA;&#xD;&#xA;Be sure you take into account the temperature of the bowl or other vessel the water will be going into.&#xD;&#xA;&#xD;&#xA;GOOD WATER is crucial to GOOD BREAD. Use filtered water if you possibly can, I just use water from the filtration system on my fridge, some people will go further. One benefit to using the water out of my fridge is that it is always the same temp, winter or summer, and so I know exactly how much time it will need in the microwave to hit the temps I need for cooking." />
  <row Id="32058" PostHistoryTypeId="2" PostId="15172" RevisionGUID="43c407e0-92e2-4477-8413-8fba4080b480" CreationDate="2011-06-01T00:23:10.343" UserId="6204" Text="Assuming it is just yeast dough and you aren't trying to preserve some lift characteristic, you don't want a knife. You should have a bench scraper as your go-to tool for handling dough, it is not sharp, it is wide and flat so it does an excellent job of scraping dough up when it sticks to the bread board, and it is completely capable of cutting through dough if you are subdividing.&#xD;&#xA;&#xD;&#xA;It is also plenty handy for actual bench scraping... i.e. getting remnants of old dough off your cutting/bread board/counter." />
  <row Id="32059" PostHistoryTypeId="2" PostId="15173" RevisionGUID="913a4eb5-e69f-4dcc-b6dc-0a4845745f70" CreationDate="2011-06-01T00:27:31.727" UserId="6204" Text="Are you doing any pressing of your own when you use extra firm tofu?&#xD;&#xA;&#xD;&#xA;If you plan a little ahead you can take the tofu out and slice it into blocks, half a block or a quarter block, then wrap in paper towel and leave on a cutting board with some sort of weight on it. I usually balance a plate and another cutting board on top. Make sure you put it in the center of the counter or back toward a wall so *when* the weight unbalances and falls off it won't crash onto the floor.&#xD;&#xA;&#xD;&#xA;Remove and wring out the paper towel about every five minutes for half an hour.&#xD;&#xA;&#xD;&#xA;Once all this moisture is removed the tofu will pick up other flavors much more easily." />
  <row Id="32060" PostHistoryTypeId="2" PostId="15174" RevisionGUID="9616347f-1586-40fd-95a2-d5451af3fcad" CreationDate="2011-06-01T00:38:06.300" UserId="6204" Text="The additional technical details on extruded snacks are that they are not just extruded but do so under high pressure and temperature, so that as they come out of the extrusion nozzle they puff up and solidify. The rapid transition to lower pressure causes water in the dough to vaporize suddenly, creating air pockets (puff) and removing moisture. Since baking is primarily a process of drying this completes the cooking.&#xD;&#xA;&#xD;&#xA;I haven't had a twiglet, but based on the little bit of info available they would appear to be made in the same manner as the bumpy sort of Cheetos, which would indeed make them an extruded snack.&#xD;&#xA;&#xD;&#xA;It is conceivable that they are extruded at room temperature and pressure, and then deep-fried, which is the case with some Japanese snacks that otherwise resemble extruded snacks." />
  <row Id="32061" PostHistoryTypeId="2" PostId="15175" RevisionGUID="e7f388e0-0028-4ac8-99fb-71bee0731d6b" CreationDate="2011-06-01T02:40:03.807" UserId="6335" Text="I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different." />
  <row Id="32062" PostHistoryTypeId="1" PostId="15175" RevisionGUID="e7f388e0-0028-4ac8-99fb-71bee0731d6b" CreationDate="2011-06-01T02:40:03.807" UserId="6335" Text="What's the difference between jam, jelly, and preserves?" />
  <row Id="32063" PostHistoryTypeId="3" PostId="15175" RevisionGUID="e7f388e0-0028-4ac8-99fb-71bee0731d6b" CreationDate="2011-06-01T02:40:03.807" UserId="6335" Text="&lt;jam&gt;&lt;jelly&gt;" />
  <row Id="32064" PostHistoryTypeId="6" PostId="15166" RevisionGUID="0789029c-3afb-4052-bf37-ebdb4ecd07f0" CreationDate="2011-06-01T02:50:47.460" UserId="41" Comment="edited tags" Text="&lt;catering&gt;" />
  <row Id="32065" PostHistoryTypeId="6" PostId="15175" RevisionGUID="a5394a67-970b-4ffb-8f7a-a0cad32c0593" CreationDate="2011-06-01T02:51:17.850" UserId="41" Comment="edited tags" Text="&lt;food-preservation&gt;&lt;jam&gt;&lt;jelly&gt;" />
  <row Id="32066" PostHistoryTypeId="2" PostId="15176" RevisionGUID="fbe99ed8-117b-43fe-b577-2a64c08b4923" CreationDate="2011-06-01T03:39:27.413" UserId="6336" Text="I have to cook for my wife and baby.&#xD;&#xA;I heard that liver is not good for pregnant women. Is there any other thing to keep off?" />
  <row Id="32067" PostHistoryTypeId="1" PostId="15176" RevisionGUID="fbe99ed8-117b-43fe-b577-2a64c08b4923" CreationDate="2011-06-01T03:39:27.413" UserId="6336" Text="What should be keep off for pregnant women and new baby" />
  <row Id="32068" PostHistoryTypeId="3" PostId="15176" RevisionGUID="fbe99ed8-117b-43fe-b577-2a64c08b4923" CreationDate="2011-06-01T03:39:27.413" UserId="6336" Text="&lt;food-safety&gt;" />
  <row Id="32069" PostHistoryTypeId="2" PostId="15177" RevisionGUID="5d970980-1733-46b2-a4b0-cc2a8a2529a9" CreationDate="2011-06-01T04:52:08.987" UserId="1415" Text="according to the Ball canning book (paraphrasing)...&#xD;&#xA;&#xD;&#xA;JAM is made by cooking crushed or chopped fruits with sugar, and is made of one fruit or a combination of fruits, is spreadable, and is firm but will not hold the shape of the jar.&#xD;&#xA;&#xD;&#xA;JELLY is made from juice strained from fruit, usually prepared in a way to keep it crystal clear, and is gelatinized enough to hold is shape when removed from the jar, yet is still spreadable.&#xD;&#xA;&#xD;&#xA;PRESERVES are fruit preserved with sugar so it retains its shape, is transparent, shiny, tender and plump. the syrup generally has the consistency of honey, and a true preserve will not hold its shape when spooned from the jar.&#xD;&#xA;&#xD;&#xA;to add to the confusion, i'll also add their descriptions of...&#xD;&#xA;&#xD;&#xA;CONSERVES, which are jam-like and made of a combination of one or more fruits, nuts and raisins, cooked until it rounds up on the spoon.&#xD;&#xA;&#xD;&#xA;MARMALADES are a soft jelly containing pieces of fruit and peel evenly suspended in a transparent jelly. similar in structure to jam." />
  <row Id="32070" PostHistoryTypeId="25" PostId="15175" RevisionGUID="473a715b-cef5-46df-91f1-567249a9070f" CreationDate="2011-06-01T05:50:49.417" Comment="http://twitter.com/#!/StackCooking/status/75801450701271040" />
  <row Id="32071" PostHistoryTypeId="2" PostId="15178" RevisionGUID="180aebfd-b6f3-4004-83b1-a289bb60d64d" CreationDate="2011-06-01T06:38:27.640" UserId="3489" Text="This is a very general question, but here's some reputable references:&#xD;&#xA;&#xD;&#xA; - [WebMD - Foods to Avoid When You're Pregnant](http://www.webmd.com/baby/features/foods-to-avoid-when-youre-pregnant)&#xD;&#xA; - [WebMD - What Fish Can I Eat While Pregnant?](http://www.webmd.com/baby/what-fish-can-i-eat-while-pregnant)&#xD;&#xA; - [WebMD - Eating Right When Pregnant](http://www.webmd.com/baby/guide/eating-right-when-pregnant)&#xD;&#xA;&#xD;&#xA;Interestingly, I don't see liver mentioned there. Animal variety might influence that as well - beef/calf, chicken, etc. I'm just a Dad, but (in the U.S.) other than the obvious avoidance of alcohol and tobacco, the wife and I mostly read about avoiding mercury intake from too much and the wrong kinds of seafood.&#xD;&#xA;&#xD;&#xA;Another good reference may be this FDA site about [Food Safety for Moms-to-Be](http://www.fda.gov/food/resourcesforyou/healtheducators/ucm081785.htm)." />
  <row Id="32072" PostHistoryTypeId="2" PostId="15179" RevisionGUID="0fbf3b94-2d4d-4ba6-abe3-d5d8be44d58f" CreationDate="2011-06-01T07:18:54.970" UserId="3489" Text="A method I like to use is to pop the corn in a large steel frying pan, and adding the seasonings into the oil right before the kernels begin to pop. **My frying pan ratio is 1TB olive oil per 1/4 cup of popcorn**, and also up to 1tsp of seasonings into that, sometimes a tad more onto the popcorn after it has been popped. Use a lighter olive oil if you want less of that bold flavor, but olive oil is definitely nice because a) of the flavor and b) it can nicely withstand heat and thereby pops the corn quickly.&#xD;&#xA;&#xD;&#xA;The basic process here starts with getting the pan hot, then adding oil, then kernels, and lastly the seasoning. The flavoring is trickier because you don't want it in the oil for too long because it can take on too dark of a charred flavor if you add it too soon. Some seasonings suffer more from being in the oil too long (like garlic), and some don't work well with this method at all (like the Nacho Cheese). If you can have your flavoring at the ready, wait until the very first kernel pops, and then throw the seasonings on and stir it vigorously into the oil - put the lid back on promptly so you don't loose the popcorn as the kernels pop.&#xD;&#xA;&#xD;&#xA;Because of the flavors you mention, I highly recommend you try the [Kernel Seasons Cajun](http://www.amazon.com/Kernel-Seasons-Popcorn-Seasoning-2-4-Ounce/dp/B000ILMQLM). What's nice about all their flavors is the fine grind helps maximize coating, your primary concern, though it still doesn't all stick. My favorite is to **pop with Cajun and sprinkle on some Nacho Cheese afterwards** - yum. Another favorite in our house is a homemade powdered rosemary salt." />
  <row Id="32073" PostHistoryTypeId="4" PostId="15176" RevisionGUID="1c890fad-ea81-432d-87be-281da408b4aa" CreationDate="2011-06-01T07:34:48.510" UserId="4194" Comment="Edited title for clarity" Text="What foods should pregnant women avoid?" />
  <row Id="32074" PostHistoryTypeId="2" PostId="15180" RevisionGUID="5e5b6e6f-40dc-4a79-8f0b-2afafd4733d7" CreationDate="2011-06-01T10:57:48.290" UserId="6339" Text="The place where I am, I have access to the following:&#xD;&#xA;&#xD;&#xA; - Microwave with grill function&#xD;&#xA; - Conventional oven&#xD;&#xA; - Stove cooktop (shallow frying only)&#xD;&#xA;&#xD;&#xA;I would like to know what would be the best way to cook Chicken (especially drums) - to be eaten as it is or with some rice/bread. I have access to much of the other possible ingredients as can be assumed." />
  <row Id="32075" PostHistoryTypeId="1" PostId="15180" RevisionGUID="5e5b6e6f-40dc-4a79-8f0b-2afafd4733d7" CreationDate="2011-06-01T10:57:48.290" UserId="6339" Text="The ways of cooking chicken" />
  <row Id="32076" PostHistoryTypeId="3" PostId="15180" RevisionGUID="5e5b6e6f-40dc-4a79-8f0b-2afafd4733d7" CreationDate="2011-06-01T10:57:48.290" UserId="6339" Text="&lt;chicken&gt;&lt;oven&gt;&lt;microwave&gt;&lt;induction&gt;" />
  <row Id="32077" PostHistoryTypeId="2" PostId="15181" RevisionGUID="b9553464-9a63-4a81-862b-a04d87d0dc40" CreationDate="2011-06-01T13:17:50.063" UserId="6288" Text="I've never seen a special knife, but I often use a long, thin, smooth edged (not cerated) blade. Cuts cleanly. Doesn't stick. Doesn't crunch the dough.&#xD;&#xA;&#xD;&#xA;The only knife I would avoid would be a cerated blade because of how the teeth &quot;hook&quot; material to tear." />
  <row Id="32078" PostHistoryTypeId="5" PostId="15168" RevisionGUID="7e49f75a-c559-4781-b1b3-f9221a8c02df" CreationDate="2011-06-01T13:18:12.543" UserId="218" Comment="finer food makes since, but, by context, it's probably supposed to be &quot;finger&quot;" Text="This is the rule we use for kids parties in Brazil, where pretty much all that is eaten is finger food (besides the birthday cake), you can use it as a starting point for other regions as well (since portions are typically larger in the US I'd increase it a little):&#xD;&#xA;&#xD;&#xA;- 6-8 snacks (savory) items per adult, 4-6 per child&#xD;&#xA;- 4-6 sweet items per adult, ~4 per child (who will eat most of the cake)&#xD;&#xA;- Lots of drinks (soda, juice, alcohol for adults), which I don't remember the amount&#xD;&#xA;&#xD;&#xA;A savory item is roughly the size of a 1&quot; / 2.5cm diameter ball, while the sweet ones are a little smaller (1/2&quot; / 1cm diameter).&#xD;&#xA;&#xD;&#xA;With those quantities nobody ends up completely stuffed, and there isn't much leftover either. For kinds of food which I can reuse later I tend to get a little more than the &quot;recommended&quot; amounts, since I'm able to use the leftovers the following day." />
  <row Id="32079" PostHistoryTypeId="2" PostId="15182" RevisionGUID="2476f910-706e-487a-97bc-b46bc842e095" CreationDate="2011-06-01T13:28:30.277" UserId="6288" Text="I've had great success infusing butter with flavor and then putting it and the popcorn in a plastic tub and shaking it for a few minutes." />
  <row Id="32080" PostHistoryTypeId="10" PostId="15180" RevisionGUID="8e5d6e1c-a3c3-4ad1-990d-9cac9fc7dc03" CreationDate="2011-06-01T13:40:52.337" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:4194,&quot;DisplayName&quot;:&quot;ElendilTheTall&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32081" PostHistoryTypeId="2" PostId="15183" RevisionGUID="a1a8d94f-0d42-43fe-9d93-07aa39c83776" CreationDate="2011-06-01T13:45:29.380" UserId="18" Text="My mother used to roll a sheet of dough into a tube for cinnamon rolls, then cut the individual rolls by wrapping a piece of string around the tube and pulling both ends until it cut through. " />
  <row Id="32082" PostHistoryTypeId="10" PostId="15176" RevisionGUID="7c03b012-3047-4aee-a960-b80313bc5ee7" CreationDate="2011-06-01T13:48:41.673" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:3203,&quot;DisplayName&quot;:&quot;TFD&quot;},{&quot;Id&quot;:2047,&quot;DisplayName&quot;:&quot;Bob&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32083" PostHistoryTypeId="25" PostId="15166" RevisionGUID="ed2935ef-6ad3-4ed5-855f-53755c12935f" CreationDate="2011-06-01T14:50:50.103" Comment="http://twitter.com/#!/StackCooking/status/75937347518205952" />
  <row Id="32084" PostHistoryTypeId="5" PostId="15181" RevisionGUID="83867769-8dd7-4a28-a87c-61cf98ad7101" CreationDate="2011-06-01T15:01:54.717" UserId="1601" Comment="Spelling corrections" Text="I've never seen a special knife, but I often use a long, thin, smooth edged (not serrated) blade. Cuts cleanly. Doesn't stick. Doesn't crunch the dough.&#xD;&#xA;&#xD;&#xA;The only knife I would avoid would be a serrated blade because of how the teeth &quot;hook&quot; material to tear." />
  <row Id="32085" PostHistoryTypeId="24" PostId="15181" RevisionGUID="83867769-8dd7-4a28-a87c-61cf98ad7101" CreationDate="2011-06-01T15:01:54.717" Comment="Proposed by 1601 approved by 60 edit id of 191" />
  <row Id="32086" PostHistoryTypeId="5" PostId="15156" RevisionGUID="c23816ce-e7b2-4086-a66d-8cb56359502e" CreationDate="2011-06-01T16:30:19.643" UserId="4290" Comment="added 370 characters in body" Text="I have been using extra firm tofu to make meals, recently. When I go out to restaurants and get, for example, Thai food, I see a much more thinly sliced form of what I assume it is tofu that is like 0.5 inches x 0.5 inches x 1 inch, and has a red coloration along the side, almost like a skin.  &#xD;&#xA;Is this [pressed tofu][1], or is it something different? If so, where can I get it?  &#xD;&#xA;This link says &quot;Asian markets,&quot; but I have checked a few and I have not been able to find it. Maybe it is in a different section than the &quot;regular&quot; tofu.&#xD;&#xA;&#xD;&#xA;EDIT&#xD;&#xA;Here is a picture:![enter image description here][2]&#xD;&#xA;&#xD;&#xA;The piece on the left is a &quot;regular&quot; piece of extra firm tofu (even when I press that tofu myself, which I do when I make tofu).  The piece on the fork is what I am talking about.  It is much more firm than even extra firm tofu and has a different bite to it.  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.ucancookthai.com/language-english/cooking-ingredients/other-ing/content-pressed-tofu.htm&#xD;&#xA;  [2]: http://i.stack.imgur.com/G4Sco.jpg" />
  <row Id="32087" PostHistoryTypeId="2" PostId="15184" RevisionGUID="5a5a8560-c8fb-4df6-afef-e82011d8b57f" CreationDate="2011-06-01T17:24:03.167" UserId="6345" Text="I work in a fine dining restaurant, and the standard implement is a **bench scraper AKA a dough knife AKA a bench knife**.  It's basically a stiff, 6&quot; wide sheet of stiff metal with a handle, and can pressed or rocked down on the counter to cut dough into portions.  It can also be used to move shaped bread or rolls, cut pastry, fold sticky doughs, and scrape off the counter for cleanup.  They're not really knife-sharp per se, but the metal is narrow enough to cut dough well, and a knife would go dull against the hard surface anyway.  The best models have measurements engraved into them, so you can consistently size your products, and will stand vertically on the handle (for icing cakes).&#xD;&#xA;&#xD;&#xA;Now, for SLASHING risen breads before baking, the correct tool is something called a lame, which is basically a razor with a handle. Or, you can just use your really sharp chef knife (your chef knife IS razor-sharp, right?) and spritz it with pan spray to keep the dough from sticking. " />
  <row Id="32088" PostHistoryTypeId="2" PostId="15185" RevisionGUID="a885ebe3-ebb5-4cb6-b1c6-53698f1a8a44" CreationDate="2011-06-01T17:28:51.447" UserId="6345" Text="Bleach and peroxide (included in Oxyclean) will help.  The Magic Erasers can scrub away the stain on some surfaces too.  Anything soft or even semi-porous, especially soft plastic, will be permanently stained.  There's a reason turmeric was used as a dye." />
  <row Id="32089" PostHistoryTypeId="5" PostId="15185" RevisionGUID="35045604-e518-4608-beb6-2ecc5b29fb4f" CreationDate="2011-06-01T17:34:16.053" UserId="6345" Comment="total rewrite" Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it is used as a dye for cloth because it will permanently tint it.  When dry you can brush it off, but once it has had a chance to soap in, the color is pretty much permanent." />
  <row Id="32090" PostHistoryTypeId="5" PostId="15185" RevisionGUID="02d0000e-2275-460e-b851-85c000d8ef55" CreationDate="2011-06-01T18:58:14.777" UserId="6345" Comment="section on managing the mess" Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it is used as a dye for cloth because it will permanently tint it.  When dry you can brush it off, but once it has had a chance to soap in, the color is pretty much permanent.&#xD;&#xA;&#xD;&#xA;**Edit: strategies to manage turmeric without making a mess**&#xD;&#xA;&#xD;&#xA; 1. Plan ahead where you'll use it, and which utensils and vessels will hold it, so you don't mess up anything you don't need to.  &#xD;&#xA; 2. Re-use already turmeric-stained items so you don't wreck anything new&#xD;&#xA; 3. Mortars and pestles, tupperware, wooden and soft plastic utensils are a lost cause.  At least the stain is purely cosmetic?&#xD;&#xA; 4. ALWAYS ALWAYS ALWAYS wear an apron. &#xD;&#xA; 5. Keep spilt powder dry (it won't stain) and brush it off with a paper towel into the garbage.&#xD;&#xA; 6. Whenever you spill something containing turmeric, promptly wipe it off, to reduce staining.&#xD;&#xA; 7. Hard ceramic and porcelain are immune to staining unless the surface is rough. Try to use these for storage.  Glass will stain. Stainless steel is resistant but no immune. &#xD;&#xA;&#xD;&#xA;With these strategies, I find I can use turmeric regularly without problems. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32091" PostHistoryTypeId="2" PostId="15186" RevisionGUID="2c248000-cf59-42bd-9948-bf3c4fc9af6b" CreationDate="2011-06-01T19:05:01.513" UserId="6346" Text="I am raised in Belgium, with the Belgian cuisine related to the French and (to a much lesser extent) the German. I'm having Indian friends over for dinner and I don't know what to cook for them.&#xD;&#xA;&#xD;&#xA;Last time I had an Indian friend, I tried to cook something _authentic_, the way my grandma would have prepared it: lots of veggies, with very little spices and not too salty. It was _not_ a hit. Indian people are used to _very_ spicy food (compared to Europeans).&#xD;&#xA;&#xD;&#xA;I don't want to try to mimic the Indian cuisine in front of Indian people. That won't work. But I still want to prepare something that they will like, based on our local culture. Can you give me any suggestions?" />
  <row Id="32092" PostHistoryTypeId="1" PostId="15186" RevisionGUID="2c248000-cf59-42bd-9948-bf3c4fc9af6b" CreationDate="2011-06-01T19:05:01.513" UserId="6346" Text="What can I cook for Indian guests?" />
  <row Id="32093" PostHistoryTypeId="3" PostId="15186" RevisionGUID="2c248000-cf59-42bd-9948-bf3c4fc9af6b" CreationDate="2011-06-01T19:05:01.513" UserId="6346" Text="&lt;indian-cuisine&gt;&lt;french-cuisine&gt;&lt;german-cuisine&gt;" />
  <row Id="32094" PostHistoryTypeId="2" PostId="15187" RevisionGUID="50d1040b-bec8-4348-8a9f-c2ff6facc0a4" CreationDate="2011-06-01T19:08:42.447" UserId="295" Text="Not exactly what you're after, but I've heard the guideline of 1/2 pound meat (main course) for dinners, then just proportion side courses appropriately.  This might give you a rough starting point, which you could just proportion down depending on where you want this to fit between snack or meal.&#xD;&#xA;&#xD;&#xA;As others have pointed out, time of day and other activities will affect how much people eat.  Type of snacks can have quite a large impact as well; smaller, easier to handle items will go faster.  You can even play with presentation to control how much people eat; placing small serving dishes out, and refilling them from a storage container will subconsciously cause people not to take as much, because there doesn't look to be as much.&#xD;&#xA;&#xD;&#xA;Finally, your estimated numbers (50-75) is a HUGE gap.  That's a 50% increase!  With that large a gap, you're either going to have lots of leftovers, or no where near enough food.  There's no way to plan for exact.  So, plan things you'll like to eat for the next 3 days.  ^_^&#xD;&#xA;&#xD;&#xA;As for things to make...&#xD;&#xA;&#xD;&#xA;Funeral/memorial snacks tend to be cultural.  Are there any local foods or religious foods that are expected?  Next, are there any favorite foods of the deceased?  Of the family?  Also watch for cultural taboos, and voluntary dietary restrictions:  a meat-heavy spread in memorial of a vegetarian is probably inappropriate.&#xD;&#xA;&#xD;&#xA;If you just want random snack items, most any appetizer would work.  Look for things which can be prepared, stored, then served, as kitchen space gets to be a premium in the last hours before the event.  Dips are nice, and stretch well.  Wrapped items (like pigs in blankets, or boregs) are easier for guests to handle.  You may even consider a roast of some sort and making mini sandwiches as a good-sized roast would stretch quite a way (hunt down slider buns, or buy/make small rolls).  Picnic foods can be another great source of inspiration." />
  <row Id="32095" PostHistoryTypeId="2" PostId="15188" RevisionGUID="379b6e2c-fd7e-43cd-a317-b491a0cfbc99" CreationDate="2011-06-01T19:37:23.723" UserId="4194" Text="Well, considering neither French or German cookery makes much use of hot spices, that's a tricky one. Perhaps a beer casserole with chilli sausages if you can find them and plenty of black pepper, or _moule frites_ spiked with lots of fresh red chillies?&#xD;&#xA;&#xD;&#xA;If by some chance you like this answer please send me some of those purple cone-shaped jelly sweets you can only get in Belgium :)" />
  <row Id="32096" PostHistoryTypeId="2" PostId="15189" RevisionGUID="6e909ef2-ba41-4867-b4f0-363b90e86d3e" CreationDate="2011-06-01T19:37:47.893" UserId="6345" Text="If Belgian food is anything like the Dutch food my Oma made, you're simply not going to have a hit, unless you stick to desserts.  Even there, throwing in an extra pinch of salt and a little fresh ginger or cardamom powder may help liven it up for your friends.&#xD;&#xA;&#xD;&#xA;**I'd suggest striking out in another direction entirely, where you'll both be happy: Mediterranean/Middle-Eastern fare.**  If you pick a recipe with plenty of aromatic herbs and spices, and maybe yogurt, it'll have the rich flavors your friends are used to. However, they won't be the same dishes they have at home, so they can't compare unfavorably to their mom or auntie's cooking.  Flatbreads, kebabs, braised lamb, goat, yogurt sauces... these will be familiar ingredients, but by using Mediterranean or Middle-Eastern versions, you'll give them a taste of the exotic too.  &#xD;&#xA;&#xD;&#xA;Using South or Central American cuisine will have similar results; dishes rich in pungent chilis, cumin,  and coriander will combine elements of comfort food with something new.  Indian chapatis and naan (flatbreads) are very similar to homemade tortillas.  It goes without saying that beef is to be avoided." />
  <row Id="32097" PostHistoryTypeId="5" PostId="15189" RevisionGUID="5b2d191c-9138-45f0-a424-0fd0870215b0" CreationDate="2011-06-01T19:45:17.780" UserId="6345" Comment="cleaned up writing" Text="If Belgian food is anything like the Dutch food my Oma made, your best bet is to limit it to the dessert course and strike out in a different direction.  Even there, throwing in an extra pinch of salt and a little fresh ginger or cardamom powder may help liven it up for your friends.&#xD;&#xA;&#xD;&#xA;One area where you'll both be happy: Mediterranean/Middle-Eastern fare.  If you pick a recipe with plenty of aromatic herbs and spices, and maybe yogurt, it'll have the rich flavors your friends are used to. However, they won't be the same dishes they have at home, so they can't compare unfavorably to their mom or auntie's cooking.  Flatbreads, kebabs, braised lamb, goat, yogurt sauces... these will be familiar elements, but by using Mediterranean or Middle-Eastern versions, you'll give them a taste of the exotic too.  &#xD;&#xA;&#xD;&#xA;Using South or Central American cuisine will have similar results; dishes rich in pungent chilis, cumin,  and coriander will combine elements of comfort food with something new.  Indian chapatis and naan (flatbreads) are very similar to homemade tortillas.  It goes without saying that beef is to be avoided.  Depending on what part of Indian your guests are from, coconut milk and tamarind paste may be other familiar elements to play with.  &#xD;&#xA;&#xD;&#xA;Portugal also has a fine tradition of spicy foods, including the Vin d'alho which Indian adapted into the now-familiar vindaloo.&#xD;&#xA;&#xD;&#xA;If you don't feel comfortable with these cuisines, you might do Indian, but with a fusion twist.  I found that Saag Paneer with blocks of feta instead of paneer is absolutely divine.  Halloumi cheese might work well too.  In fact, I'd say it's better than the original dish.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32098" PostHistoryTypeId="25" PostId="15186" RevisionGUID="7d000c41-9503-4ad7-9bfd-689887693ead" CreationDate="2011-06-01T20:50:51.623" Comment="http://twitter.com/#!/StackCooking/status/76027953288458241" />
  <row Id="32099" PostHistoryTypeId="2" PostId="15190" RevisionGUID="3b462c74-9807-4b90-b7ab-3124e0d4e5ef" CreationDate="2011-06-01T20:57:48.167" UserId="6292" Text="In addition to the other answers which point to getting very finely ground coffee, the method of preparation is critical.  I learned to prepare it from Armenian friends, so I tend to call it &quot;Armenian coffee&quot;, but the technique remains identical.  They ground cardamom with the coffee and stored it in the freezer until ready for use.  &#xD;&#xA;&#xD;&#xA;The pot used to make the coffee has a handle and a pinched collar below the lip to facilitate pouring brewed coffee while leaving the grounds (which are muddy).  Mix one teaspoon of coffee, one teaspoon of sugar with each cup of cold, filtered water.  More coffee or sugar can be added, but compared to drip coffee one teaspoon of each is will be both sweater and stronger than usual.  Put the pot on low heat (the lower the better unless you are in some sort of hurry) but don't let it reach a boil.  If it isn't even close to a boil after a few minutes, you can turn up the heat a bit.  (A gas stove greatly helps control the amount of heat.)&#xD;&#xA;&#xD;&#xA;When the coffee has neared a boil take it off the heat and let the coffee settle.  A drop or two of cold water seems to help with that.  Some people reheat the coffee once or twice more, but if you let it reach boiling slowly that step seems unnecessary.  When the grounds have settled, carefully pour off the top layer of coffee into small espresso-style cups for each guest.  It's very difficult to preserve enough foam for each cup, but do your best and use a steady hand.  Enjoy!&#xD;&#xA;&#xD;&#xA;All sorts of details can be changed: sugar and coffee ratios, boil or not boil, number of times the coffee is reheated, which spices to add, and so on.  The key seems to be infusing the coffee directly in the water and leaving the grounds on the bottom of the pot via careful pouring.  In order for the grounds to be fully waterlogged and sink to the bottom, the coffee must be ground as finely as possible.  Since that also maximizes the strength of the coffee, sugar and spices are added to balance the cup.  And since the result has many, strong flavors, it should be consumed slowly.  So the entire process is a consequence of the method of preparation more than anything else. &#xD;&#xA;&#xD;&#xA;It bares noting that this style of coffee is best experienced with good friends around a table, eating some decadent treat and discussing politics, religion or philosophy." />
  <row Id="32100" PostHistoryTypeId="2" PostId="15191" RevisionGUID="1782f39b-2b6b-484b-8eed-d964fafd20bf" CreationDate="2011-06-01T20:59:08.120" UserId="4817" Text="I second BobMcGee's suggestion about Mediterranean fare. Another item to consider would be Italian food. Pasta al arrabiata is a favorite amongst quite a few Indians I know because of the chillies used in the recipe. A more difficult dish is eggplant parmigiana." />
  <row Id="32101" PostHistoryTypeId="2" PostId="15192" RevisionGUID="4990c3f0-d536-4733-a721-3e7295fe860d" CreationDate="2011-06-01T21:14:00.740" UserId="6241" Text="Meat stretcher. The crumbs from sliced bread, leftover porridge, broken bits of crackers or chips can be put to use to stretch the recipe yield." />
  <row Id="32102" PostHistoryTypeId="2" PostId="15193" RevisionGUID="2640cfee-23d1-4236-964b-ca8c308ee416" CreationDate="2011-06-01T21:22:48.760" UserId="-1" Text="" />
  <row Id="32103" PostHistoryTypeId="2" PostId="15194" RevisionGUID="39719917-a297-41a4-afda-fdb2f8140b1c" CreationDate="2011-06-01T21:22:48.760" UserId="-1" Text="" />
  <row Id="32104" PostHistoryTypeId="2" PostId="15195" RevisionGUID="32b86931-ba21-4d83-8cc8-192a20176707" CreationDate="2011-06-01T22:46:54.520" UserId="6292" Text="My mother had a similarly shaped pan with a lid that she'd use for baking coffee cake and such when camping.  It was all aluminum and much less complicated (and likely not as useful) as what your talking about.  The closest thing I found is the [Omnia Oven][1].&#xD;&#xA;&#xD;&#xA;It looks they may be had for about $50.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.contoure.com/products/pc/viewPrd.asp?idcategory=59&amp;idproduct=94#details" />
  <row Id="32105" PostHistoryTypeId="5" PostId="15194" RevisionGUID="8d5d2fe8-87d5-42ea-9524-78f64a8f3c35" CreationDate="2011-06-01T23:07:52.957" UserId="6241" Comment="added 31 characters in body" Text="a soft acid-set uncured cheese " />
  <row Id="32106" PostHistoryTypeId="24" PostId="15194" RevisionGUID="8d5d2fe8-87d5-42ea-9524-78f64a8f3c35" CreationDate="2011-06-01T23:07:52.957" Comment="Proposed by 6241 approved by 41 edit id of 193" />
  <row Id="32107" PostHistoryTypeId="5" PostId="15193" RevisionGUID="4c5fcf21-c40c-4d11-85cd-4fc461d5870e" CreationDate="2011-06-01T23:08:18.807" UserId="6241" Comment="added 224 characters in body" Text="Paneer (rarely panir) a soft acid-set uncured cheese. It is made by heating up fresh milk and adding an acid (usually white vinegar or lemon juice). The curd clumps together and can be filtered out and pressed into a block. " />
  <row Id="32108" PostHistoryTypeId="24" PostId="15193" RevisionGUID="4c5fcf21-c40c-4d11-85cd-4fc461d5870e" CreationDate="2011-06-01T23:08:18.807" Comment="Proposed by 6241 approved by 41 edit id of 192" />
  <row Id="32109" PostHistoryTypeId="6" PostId="15186" RevisionGUID="dc335120-6221-4cc8-9130-0f855595e09f" CreationDate="2011-06-01T23:09:51.617" UserId="41" Comment="edited tags" Text="&lt;indian-cuisine&gt;&lt;menu-planning&gt;&lt;french-cuisine&gt;&lt;german-cuisine&gt;" />
  <row Id="32110" PostHistoryTypeId="5" PostId="15189" RevisionGUID="89f4530e-fe83-4e2b-b4cc-802327557636" CreationDate="2011-06-01T23:13:13.923" UserId="6345" Comment="dietary restrictions" Text="If Belgian food is anything like the Dutch food my Oma made, your best bet is to limit it to the dessert course and strike out in a different direction.  Even there, throwing in an extra pinch of salt and a little fresh ginger or cardamom powder may help liven it up for your friends.&#xD;&#xA;&#xD;&#xA;One area where you'll both be happy: Mediterranean/Middle-Eastern fare.  If you pick a recipe with plenty of aromatic herbs and spices, and maybe yogurt, it'll have the rich flavors your friends are used to. However, they won't be the same dishes they have at home, so they can't compare unfavorably to their mom or auntie's cooking.  Flatbreads, kebabs, braised lamb, goat, yogurt sauces... these will be familiar elements, but by using Mediterranean or Middle-Eastern versions, you'll give them a taste of the exotic too.  &#xD;&#xA;&#xD;&#xA;Using South or Central American cuisine will have similar results; dishes rich in pungent chilis, cumin,  and coriander will combine elements of comfort food with something new.  Indian chapatis and naan (flatbreads) are very similar to homemade tortillas.  It goes without saying that beef is to be avoided.  Depending on what part of Indian your guests are from, coconut milk and tamarind paste may be other familiar elements to play with.  &#xD;&#xA;&#xD;&#xA;Portugal also has a fine tradition of spicy foods, including the Vin d'alho which Indian adapted into the now-familiar vindaloo.&#xD;&#xA;&#xD;&#xA;If you don't feel comfortable with these cuisines, you might do Indian, but with a fusion twist.  I found that Saag Paneer with blocks of feta instead of paneer is absolutely divine.  Halloumi cheese might work well too.  In fact, I'd say it's better than the original dish.&#xD;&#xA;&#xD;&#xA;**A word on dietary restrictions:**&#xD;&#xA;Presumably you know your friends' dietary needs, but if they're bringing new acquaintances it is wise to give some thought to dietary restrictions.  Many Indians are Hindus, who do not eat beef, and another major fraction are Muslim.  Muslims follow a dietary law called _halal_, which is very similar to kosher law, and likewise excludes pork and animal blood.  It also excludes alcohol... which means a spicy tamarind-port pork marinade isn't viable. &#xD;&#xA;A sizable part of the Indian population is also vegetarian, so any meal should include a vegetarian entree.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32111" PostHistoryTypeId="2" PostId="15196" RevisionGUID="7b2d67eb-b7d7-458f-a6cd-6481fb2c173e" CreationDate="2011-06-01T23:17:30.333" UserId="4489" Text="A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and it seemed to thicken slightly. Intrigued, I whisked some more and it ended up extremely thick, with self-sustaining peaks. &#xD;&#xA;&#xD;&#xA;Tonight I tried to recreate this phenomenon, and it really didn't do anything to speak of. After whisking hard for about 45 minutes, I still basically had a bunch of pressed garlic sitting in a pool of olive oil.&#xD;&#xA;&#xD;&#xA;What did I do wrong the second time, and what did I do right the first time?" />
  <row Id="32112" PostHistoryTypeId="1" PostId="15196" RevisionGUID="7b2d67eb-b7d7-458f-a6cd-6481fb2c173e" CreationDate="2011-06-01T23:17:30.333" UserId="4489" Text="Garlic and oil emulsion" />
  <row Id="32113" PostHistoryTypeId="3" PostId="15196" RevisionGUID="7b2d67eb-b7d7-458f-a6cd-6481fb2c173e" CreationDate="2011-06-01T23:17:30.333" UserId="4489" Text="&lt;oil&gt;&lt;garlic&gt;&lt;emulsion&gt;" />
  <row Id="32114" PostHistoryTypeId="5" PostId="15185" RevisionGUID="aac405c7-2ac3-417e-b329-17f0a342e201" CreationDate="2011-06-01T23:18:22.080" UserId="6345" Comment="added 196 characters in body" Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it is used as a dye for cloth because it will permanently tint it.  When dry you can brush it off, but it has become moistened and allowed to sit a moment, the color is pretty much permanent.&#xD;&#xA;&#xD;&#xA;**Edit: strategies to manage turmeric without making a mess**&#xD;&#xA;&#xD;&#xA; 1. Plan ahead where you'll use it, and which utensils and vessels will hold it, so you don't mess up anything you don't need to.  &#xD;&#xA; 2. Re-use already turmeric-stained items so you don't wreck anything new&#xD;&#xA; 3. Mortars and pestles, tupperware, wooden and soft plastic utensils are a lost cause.  At least the stain is purely cosmetic?&#xD;&#xA; 4. ALWAYS ALWAYS ALWAYS wear an apron. &#xD;&#xA; 5. Keep spilt powder dry (it won't stain) and brush it off with a paper towel into the garbage.  Brushing away promptly keeps you from inadvertently spilling liquid on it, or wiping it with a wet towel during cleanup.  That is, unless you want a neon-green counter and towel?&#xD;&#xA; 6. Whenever you spill something containing turmeric, promptly wipe it off, to reduce staining.&#xD;&#xA; 7. Hard ceramic and porcelain are immune to staining unless the surface is rough. Try to use these for storage.  Glass will stain. Stainless steel is resistant but no immune. &#xD;&#xA;&#xD;&#xA;With these strategies, I find I can use turmeric regularly without problems. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32115" PostHistoryTypeId="2" PostId="15197" RevisionGUID="00771891-8d2f-4861-8528-fb84173fc80e" CreationDate="2011-06-01T23:28:10.390" UserId="6345" Text="Congratulations, you accidentally made allioli, a Catalan emulsified sauce requiring only garlic and olive oil to thicken and emulsify.  Unfortunately, it's harder to make and less stable than the other aiolis (garlic mayonnaises), which include egg yolks as emulsifiers.  This is probably why you are having difficulty replicating it.&#xD;&#xA;&#xD;&#xA;To make it more consistently:&#xD;&#xA;&#xD;&#xA; 1. Smash the garlic up into a fine paste before adding oil&#xD;&#xA; 2. Add oil slowly, starting with a drop at a time, and mixing rapidly until incorporated (traditionally this is done with a mortar and pestle, but it is easier with a mini-whisk).&#xD;&#xA; 3. Optionally, cheat and add an egg yolk (beaten) for every clove or two of garlic (it is no longer a true allioli though)." />
  <row Id="32116" PostHistoryTypeId="2" PostId="15198" RevisionGUID="1a32f557-e98b-455e-8e52-845166648c51" CreationDate="2011-06-01T23:34:44.400" UserId="201" Text="I don't keep recipes at all, instead I work to learn the fundamentals of something (cookbooks, TV, internet), and then apply the techniques based on the ingredients and my fancy.  &#xD;&#xA;&#xD;&#xA;That said, for the small number of food facts and dish ideas I can't fit in my head, I use a moleskin notebook, as well as aa binder for family classic recipes (to pass on to my kids). I also research a specific technique before applying it (braise), though once learned it's just a matter of reminding myself the next time I need it. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32117" PostHistoryTypeId="2" PostId="15199" RevisionGUID="d4b340a4-21ae-4885-8361-647ca31dd99f" CreationDate="2011-06-01T23:39:42.210" UserId="6345" Text="I've got an immersion blender, a normal blender, and will eventually be getting a stand mixer.  Are there any foods I absolutely have to have a food processor to make, where I can't use one of those?  &#xD;&#xA;&#xD;&#xA;I know I can do purees and mixing with the stick blender, and supposedly pesto too... but I'm trying to figure out if I need to plan on buying a food processor long-term. Thanks! " />
  <row Id="32118" PostHistoryTypeId="1" PostId="15199" RevisionGUID="d4b340a4-21ae-4885-8361-647ca31dd99f" CreationDate="2011-06-01T23:39:42.210" UserId="6345" Text="What foods *require* a food processor?" />
  <row Id="32119" PostHistoryTypeId="3" PostId="15199" RevisionGUID="d4b340a4-21ae-4885-8361-647ca31dd99f" CreationDate="2011-06-01T23:39:42.210" UserId="6345" Text="&lt;equipment&gt;" />
  <row Id="32120" PostHistoryTypeId="4" PostId="15186" RevisionGUID="5f881df0-096d-403c-a262-876726c6c348" CreationDate="2011-06-02T00:07:05.080" UserId="91" Comment="I think the question title is misleading, so adding the disclaimer is important." Text="What can I cook for Indian guests without trying to mimic Indian cuisine?" />
  <row Id="32121" PostHistoryTypeId="24" PostId="15186" RevisionGUID="5f881df0-096d-403c-a262-876726c6c348" CreationDate="2011-06-02T00:07:05.080" Comment="Proposed by 91 approved by 41 edit id of 194" />
  <row Id="32122" PostHistoryTypeId="2" PostId="15200" RevisionGUID="d4173aff-40cc-4955-9ce3-69df5a8e3e5a" CreationDate="2011-06-02T00:52:17.490" UserId="41" Text="For starters, you'll almost certainly need a food processor for anything you need to mix *dry*, unless you've also got a heavy duty coffee grinder that you don't mind cleaning inside-out thoroughly and frequently.  Conventional stationary blenders, at least in my experience, are terrible at this task, and immersion blenders aren't designed to be run dry (in fact, most of the good models come with stern warnings *never* to do this).&#xD;&#xA;&#xD;&#xA;Examples of this are: Nut butters, fresh herb purées, meat purées, and homemade bread crumbs and flours.  Pesto sauce also sounds like a long shot, but maybe there are customized recipes.&#xD;&#xA;&#xD;&#xA;I've also never had any luck making cheese sauces, cheese dips, or other cheese preparations in a blender, and haven't had *much* better luck with my admittedly cheap stick blender.  It's difficult enough with a food processor, but usually with them it's just a matter of scraping down the sides a few times.  Whenever I've tried to make a manicotti filling, a mayonnaise-based tonnato sauce, a blue cheese dip or a goat cheese mousse with a blender, I've been totally unable to get a vortex going and have had to resort to the food processor to thin it out (after which I might transfer it back to the blender, but I usually don't bother).&#xD;&#xA;&#xD;&#xA;It's an issue of viscosity, I think.  Too viscous, and conventional/stick blenders are practically useless.&#xD;&#xA;&#xD;&#xA;Now a lot of this might be possible with very high-end equipment.  A Vita-Mix or Blendtec can blend just about anything, and usually comes with a tamper so you can force dry or viscous food down into the blades without risking life and limb.  Also, some very high-end immersion blenders - and when I say &quot;high end&quot;, I mean that they are labeled as &quot;power mixers&quot; rather than &quot;immersion blenders&quot; - can be run continuously and possibly even dry.  But I would *not* want to try this on a consumer-grade stick.&#xD;&#xA;&#xD;&#xA;I've also heard that you can do some of these things with a Magic Bullet.  For those not familiar with the product or infomercials, it's basically a really tiny blender that you can pick up and shake around while it's running - ergo, much easier to do dry preparations.  But the effort required is still much higher than that of a food processor.&#xD;&#xA;&#xD;&#xA;I think that pretty much covers it.  If you need to purée anything solid or even semi-solid, you'll likely regret not having a food processor." />
  <row Id="32123" PostHistoryTypeId="2" PostId="15201" RevisionGUID="58121cce-09b1-4ce1-a559-0064c32b2c80" CreationDate="2011-06-02T02:28:40.973" UserId="34" Text="I keep most recipes in an Evernote notebook. If I'm planning a big meal I add a tag to the recipes I'm going to make and then save a custom search so everything is one place." />
  <row Id="32124" PostHistoryTypeId="2" PostId="15202" RevisionGUID="34867148-e064-4627-8018-cd092ee30e09" CreationDate="2011-06-02T02:48:32.137" UserId="67" Text="Anything that you want to pulse, so you're not completely liquifying it like in a blender pretty much requires a food processor.  Which conveniently, happen to be some of the things that Aaronut already mentioned:&#xD;&#xA;&#xD;&#xA;  * bread crumbs&#xD;&#xA;  * meat purées (or even a quick grind for making chili)&#xD;&#xA;  * vegetables (when I'm making large batches of meatloaf, tomato sauce, etc.)&#xD;&#xA;&#xD;&#xA;It works rather well for mixing some types of dough (pasta, brioche, pie crusts), which don't come out quite as well (in my opinion) in a stand mixer.&#xD;&#xA;&#xD;&#xA;But for the 'can't live without it' feature of the food processor -- grating stuff up.  Semi-firm cheese (eg, cheddar), carrots, potatoes, etc.  Faster, and less potential injury than breaking out the box grater if you're doing any significant amounts.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32125" PostHistoryTypeId="5" PostId="15161" RevisionGUID="2d033154-a9bf-433e-9481-3a356bd82144" CreationDate="2011-06-02T03:53:56.017" UserId="3203" Comment="added 24 characters in body; added 2 characters in body" Text="As a rule of thumb- you can comfortably hold your finger in warm water.&#xD;&#xA;&#xD;&#xA;100°F (38°C). Yeast wake up well at this temperature.  &#xD;&#xA;http://www.exploratorium.edu/cooking/bread/yeast_temp.html&#xD;&#xA;&#xD;&#xA;This time of year my house is 80°F (27°C). but I heat my water a little past that (~120°F or 50°C) to compensate for cooler ingredients- you really want the dough to be around 80F.&#xD;&#xA;&#xD;&#xA;This will apply to all yeast recipes that call for warm water. " />
  <row Id="32126" PostHistoryTypeId="2" PostId="15203" RevisionGUID="32cdf265-eaf2-450b-aee5-e576c2e316aa" CreationDate="2011-06-02T05:18:23.520" UserId="1393" Text="You might also give some thought to getting a mini food processor before a full size one. They are less expensive, of course, but they can also do some things a larger one can't. Specifically, they are much better at making small batches of things like pesto, chimichurri or chermoula. In a large food processor, a small batch of those things won't even reach the blades. I used [this model][1] for years with great success. (Now I bought a [high end stick blender][2] that also has a mini-food processor attachment. This kicks butt but you already have a stick blender.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/liWzlC&#xD;&#xA;  [2]: http://amzn.to/lxi0FK" />
  <row Id="32127" PostHistoryTypeId="2" PostId="15204" RevisionGUID="0edcc1ff-4c41-48f4-95d4-abf9994f3f06" CreationDate="2011-06-02T05:53:05.370" UserId="201" Text="None. No food prep requires a food processor. It makes a number of things easier–but I haven't owned one (or needed one) in 20 years of home and restaurant cooking." />
  <row Id="32128" PostHistoryTypeId="2" PostId="15205" RevisionGUID="0691c311-19b2-4c9e-a952-b5f7472817d3" CreationDate="2011-06-02T07:02:43.130" UserId="3581" Text="You can find recipes online for the following suggestions : &#xD;&#xA;&#xD;&#xA;One thing you can try is to give a shot to [Indian Chinese cuisine][1]. I'm sure everyone must have tried some cooking some Chinese cooking at some point. Basically they use spices to tastefully to fire up a Chinese dish. They are pretty easy to dish out.&#xD;&#xA;&#xD;&#xA;Also you can try to mimic the [Goan cuisine][2]. Goa is a tiny part of India which had a huge Portuguese influence (The dish that BobMcGee mentioned [Vindaloo][3], belongs to the Goan cuisine).  Most Indians are unfamiliar to this cuisine, however they can relate to it. It heavily relies on seafood. The good thing about this it has this whole other branch of 'Hindu cuisine' that has a variety of dishes for vegetarians. A lot of online recipes depict it to be spicy which is not true.. This cuisine does not emphasize on heavy use of spices, rather it uses the spices in such a way that it enhances the flavour, rather than suppress it. &#xD;&#xA;&#xD;&#xA;Good luck. :)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Indian_Chinese_cuisine&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Goan_cuisine&#xD;&#xA;  [3]: http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html" />
  <row Id="32129" PostHistoryTypeId="25" PostId="15196" RevisionGUID="bc58f1a1-e32c-46b9-a53f-2a0f4362d530" CreationDate="2011-06-02T14:50:58.050" Comment="http://twitter.com/#!/StackCooking/status/76299770867621888" />
  <row Id="32130" PostHistoryTypeId="2" PostId="15206" RevisionGUID="250bbf59-1efb-4c1b-8863-f13442c94055" CreationDate="2011-06-02T15:36:49.617" UserId="6345" Text="I must confess, I can't give you straight substitution amounts -- all of these leavening agents behave somewhat differently, so in most cases a straight substitution for baking soda isn't appropriate. &#xD;&#xA;&#xD;&#xA;**Ye Olde List of Leavening Agents:**&#xD;&#xA;&#xD;&#xA;**Biological Cultures** (Wikipedia, plus kefir whey I've seen recipes for)&#xD;&#xA;&#xD;&#xA; - **Yeast** - norm is 1 tsp/pound flour for 1-2 hour rise time&#xD;&#xA; - **Sourdough** - uses 1/2 to 1/4 of final flour mass, rise time varies&#xD;&#xA; - **Kefir whey** - similar to sourdough, unknown rise time or measurement&#xD;&#xA; - **Buttermilk** - no clue what substitution ratio, but wikipedia lists it.  Probably acts similar to kefir whey and sourdough.&#xD;&#xA; - **Yogurt** -- wikipedia lists this as a leavening agent too, but I'm skeptical.&#xD;&#xA; - **Beer** (unpasteurized, with live yeasts)&#xD;&#xA; - **Ginger beer** (same deal)  &#xD;&#xA;&#xD;&#xA;All of these share the common ability to ferment flour, when handled properly. &#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Chemical Leaveners** (Pulled straight from On Food and Cooking)&#xD;&#xA;&#xD;&#xA; - **Pearlash and potash** (mostly potassium carbonate).  Purely historical leaveners, these were derived from wood ashes, and were the predecessors to baking soda.&#xD;&#xA; - **Hartshorn** AKA baker's ammonia (mix of ammonium carbamate and ammonium carbonate).  Not used much anymore.  It was once made from deer antlers, ergo the name.  When heated, this produces both ammonia and carbon dioxide. Because of the ammonia, this cannot be used as a straight substitute for baking powder, due to the changes in flavor and smell it causes.&#xD;&#xA; - **Sodium bicarbonate** (baking soda), basic component of baking powder, reacts immediately with acid&#xD;&#xA; - **Cream of tartar** (tartaric acid) -- Acidic component, reacts with bases immediately&#xD;&#xA; - **Monocalcium phosphate** -- Acidic component, common in baking soda, reacts immediately&#xD;&#xA; - **Sodium aluminum pyrophosphate** -- Acidic component, reacts slowly with base after mixing&#xD;&#xA; - **Sodium aluminum sulfate** -- Acidic component, provides the &quot;double&quot; in most double-acting baking powders.  Reacts slowly under heat.  &#xD;&#xA; - **Sodium aluminum phosphate** -- Acidic component of double-acting baking powder, acts during early cooking at 100-104F/38-40C&#xD;&#xA; - **Dimagnesium phosphate** -- Acidic component of double-acting baking powder, reacts early in baking @ 104-111F/40-44C&#xD;&#xA; - **Dicalcium phosphate dihydrate** -- Acidic component of double-acting baking powder, reacts late in baking @ 135-140F/57-60C&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;So, basically you need an acid + baking soda, or one of the heat-activated compounds (hartshorn, or one of the last four salts). In many cases a dough can provide its own lactic acid.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32131" PostHistoryTypeId="2" PostId="15207" RevisionGUID="e1b04e62-f3ee-47bd-9ae4-2f7be3e46936" CreationDate="2011-06-02T15:53:39.610" UserId="67" Text="It might be too late for your friends, but one thing to consider is that Indian food tends to be very complex; it's not like the one-dimensional spicing that you get in other cuisines.&#xD;&#xA;&#xD;&#xA;Now, I'm not as familiar wih Belgian cuisine, and although I did grow up in the Netherlands, the neighbors I hung out with the most (as their mom was the English teacher at the local high school), were Dutch-Indonesian, so I'd lean towards Indonesean food as a possibility ...&#xD;&#xA;&#xD;&#xA;... but my next idea would be to take something that's basically a Belgian dish, but is typically served with a sauce on the side ... so you could then offer up a variety of different sauces, some of which lean more towards Indian food.&#xD;&#xA;&#xD;&#xA;For instance, as James Barrie mentioned frites -- you could serve it with some european sauces (eg, schaschlik or the sauce for patatas bravas), but also make some other asian or indian inspired sauces that they could try instead.  You could also use kroketten with different fillings instead of frites if you wanted more variety." />
  <row Id="32132" PostHistoryTypeId="2" PostId="15208" RevisionGUID="b320bdbe-15a1-4694-ba3c-409b557f02cf" CreationDate="2011-06-02T16:19:03.490" UserId="5660" Text="One thing that came to me - Speculoos, the Belgian cinnamon biscuits (praise the Lord, Lidl sell them all over Europe). I was having tea and a couple of speculoos (I'm addicted, or perhaps that should be verslavend), and it came to me that there are a lot of recipes about for cheesecakes with a broken biscuit base. The base is usually digestive biscuits, but a base of broken speculoos would be possible, and also add a spicing that would interest an Indian - while being Belgian!&#xD;&#xA;&#xD;&#xA;I think I'm going to try it anyway, even if it doesn't help you." />
  <row Id="32133" PostHistoryTypeId="2" PostId="15209" RevisionGUID="86699c21-bd45-438b-a4b1-f436646f9146" CreationDate="2011-06-02T16:57:36.270" UserId="6354" Text="To start, coat the bottom of a medium sized pot with canola oil. &#xD;&#xA;&#xD;&#xA;-Cover the pot and pop the corn on medium heat &#xD;&#xA;&#xD;&#xA;-Add ~4 tablespoons of soy sauce (I drizzle it over the popcorn in a big bowl, trying to get as many pieces as possible, but you do not want to drench it!)&#xD;&#xA;&#xD;&#xA;-Take a handful of baker's yeast and sprinkle it over the soy sauced popcorn&#xD;&#xA;&#xD;&#xA;et voila! " />
  <row Id="32134" PostHistoryTypeId="2" PostId="15210" RevisionGUID="da09be1e-29aa-47aa-8578-a951c371ffed" CreationDate="2011-06-02T17:27:36.597" UserId="1685" Text="Why a does chilled mixer bowl help when making whipped cream?  Does it have any effect on how long the cream stays whipped?" />
  <row Id="32135" PostHistoryTypeId="1" PostId="15210" RevisionGUID="da09be1e-29aa-47aa-8578-a951c371ffed" CreationDate="2011-06-02T17:27:36.597" UserId="1685" Text="Why does chilled equipment help when whipping cream?" />
  <row Id="32136" PostHistoryTypeId="3" PostId="15210" RevisionGUID="da09be1e-29aa-47aa-8578-a951c371ffed" CreationDate="2011-06-02T17:27:36.597" UserId="1685" Text="&lt;equipment&gt;&lt;whipped-cream&gt;" />
  <row Id="32138" PostHistoryTypeId="2" PostId="15211" RevisionGUID="5ed24e01-bf7f-48c7-bd68-e51be9351453" CreationDate="2011-06-02T17:48:39.617" UserId="1259" Text="Basically, cream whips better when it's cold. If cream were stored warm, the advice would be to cool the cream. Since it's already cold, the advice is to cool the equipment (as warm equipment will increase the temp of the cream). &#xD;&#xA;&#xD;&#xA;Mild science: the temperature effects the size of the bubbles that form, how fat clings to itself, whipping time, and overrun (air cell structure / air phase volume). In other words how light and fluffy it will get and how long it is likely to stay that way. &#xD;&#xA;&#xD;&#xA;Warning, heavy science from [Influence of whipping temperature on the whipping properties and rheological characteristics of whipped cream][1]:&#xD;&#xA;&#xD;&#xA;&gt; The effects of whipping temperature (5 to 15°C) on the whipping (whipping time and overrun) and rheological properties of whipped cream were studied. Fat globule aggregation (aggregation ratio of fat globules and serum viscosity) and air bubble factors (overrun, diameter, and surface area) were measured to investigate the mechanism of whipping. Whipping time, overrun, and bubble diameters decreased with increasing temperature, with the exception of bubble size at 15°C. The aggregation ratio of fat globules tended to increase with increasing temperature. Changes in hardness and bubble size during storage were relatively small at higher temperatures (12.5 and 15°C). Changes in overrun during storage were relatively small in the middle temperature range (7.5 to 12.5°C). From the results, the temperature range of 7.5 to 12.5°C is recommended for making whipped creams with a good texture, and a specific temperature should be decided when taking into account the preferred overrun. The correlation between the whipped cream strain hardness and serum viscosity was high (R2=0.906) and persisted throughout the temperature range tested (5 to 15°C). A similar result was obtained at a different whipping speed (140rpm). The multiple regression analysis in the range of 5 to 12.5°C indicated a high correlation (R2=0.946) in which a dependent variable was the storage modulus of whipped cream and independent variables were bubble surface area and serum viscosity. Therefore, fat aggregation and air bubble properties are important factors in the development of cream hardness. The results of this study suggest that whipping temperature influences fat globule aggregation and the properties of air bubbles in whipped cream, which alters its rheological properties.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.journalofdairyscience.org/article/S0022-0302%2810%2900299-7/abstract" />
  <row Id="32139" PostHistoryTypeId="25" PostId="15210" RevisionGUID="ff13a7c5-33c4-4482-a222-19cc4ee7622a" CreationDate="2011-06-02T17:50:59.147" Comment="http://twitter.com/#!/StackCooking/status/76345073457049600" />
  <row Id="32140" PostHistoryTypeId="2" PostId="15212" RevisionGUID="d6495484-5d5a-4037-bd1c-74448c3966b6" CreationDate="2011-06-02T18:49:42.833" UserId="5660" Text="Soaking in a solution of washing soda is often enough - the colour is mostly soluble in alkali. It can take time with a cold solution - overnight is good. &#xD;&#xA;&#xD;&#xA;The bleach treatment works because it bleaches the colour, but also because bleach is strongly alkaline (it is stabilised with caustic soda). Washing soda is a milder option, and better for plastics.&#xD;&#xA;&#xD;&#xA;Vanish can get rid of stains on clothes - you may find the stain is still there when washed, but expose the mark to sunlight on a washing line and it magically fades away." />
  <row Id="32141" PostHistoryTypeId="2" PostId="15213" RevisionGUID="d130fc35-c6df-40ad-9696-9f33f60048c0" CreationDate="2011-06-02T22:09:43.040" UserId="5455" Text="A search for &quot;popcorn coating&quot; at [the patent office][1] turned up several possibilities. This one (# 4,767,635 - 1986) seems like it might be adaptable to home use:&#xD;&#xA;&#xD;&#xA;&gt; A free-flowing uniformly flavorant coated unpopped corn and method of preparation thereof wherein the unpopped corn is essentially oil and fat-free and retains a substantial amount of added salt and flavorant upon popping in a hot air popper comprising unpopped corn coated with an adherent flavoring consisting essentially of an edible adhesive, e.g. gelatin, an edible salt and optional colorants and flavors. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://patft.uspto.gov/" />
  <row Id="32142" PostHistoryTypeId="25" PostId="15199" RevisionGUID="809742b2-ae98-4f94-8f46-ba44bd7c2937" CreationDate="2011-06-02T23:51:01.117" Comment="http://twitter.com/#!/StackCooking/status/76435679390871553" />
  <row Id="32143" PostHistoryTypeId="5" PostId="15205" RevisionGUID="82732f12-3544-4379-944b-82aef1c71b00" CreationDate="2011-06-03T02:39:57.593" UserId="3581" Comment="added 22 characters in body" Text="You can find recipes online for the following suggestions : &#xD;&#xA;&#xD;&#xA;One thing you can try is to give a shot to [Indian Chinese cuisine][1]. I'm sure everyone must have tried some cooking some Chinese cooking at some point. Basically they use spices to tastefully to fire up a Chinese dish. They are pretty easy to dish out.&#xD;&#xA;&#xD;&#xA;Also you can try to mimic the [Goan cuisine][2]. Goa is a tiny part of India which had a huge Portuguese influence (The dish that BobMcGee mentioned [Vindaloo][3], belongs to the Goan cuisine).  Most Indians are unfamiliar with this cuisine, however they can relate to it. It relies heavily on seafood. The good thing about this cuisine is that it has this whole other branch of 'Hindu Goan cuisine' that has a variety of dishes for vegetarians. A lot of online recipes depict it to be spicy which is not true. This cuisine does not emphasize on heavy use of spices, rather it uses the spices in such a way that it enhances the flavour, rather than suppress it. &#xD;&#xA;&#xD;&#xA;Good luck. :)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Indian_Chinese_cuisine&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Goan_cuisine&#xD;&#xA;  [3]: http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html" />
  <row Id="32144" PostHistoryTypeId="25" PostId="15160" RevisionGUID="b366a490-b17e-4739-b4a1-02c8b9b45fcf" CreationDate="2011-06-03T02:51:01.763" Comment="http://twitter.com/#!/StackCooking/status/76480979967025152" />
  <row Id="32145" PostHistoryTypeId="25" PostId="15162" RevisionGUID="346ddadc-3324-4775-86a7-962b8656d89e" CreationDate="2011-06-03T05:51:02.323" Comment="http://twitter.com/#!/StackCooking/status/76526281734356992" />
  <row Id="32146" PostHistoryTypeId="5" PostId="10817" RevisionGUID="3f04414d-c94b-4360-9500-4d3d7f2b35a4" CreationDate="2011-06-03T06:06:29.997" UserId="271" Comment="fixed up markdown bullet points" Text="I am looking for a new set of cookware. &#xD;&#xA;&#xD;&#xA; 1. Being a graduate student, I don't&#xD;&#xA;    earn much money, so I'd like to know&#xD;&#xA;    if there are some suggestions about&#xD;&#xA;        what are available on the market&#xD;&#xA;        with reasonable quality and price,&#xD;&#xA;        according to your experience. Mine&#xD;&#xA;        current set is [Cullineary Edge 7PC s/s Cookware Set - Bakelite Handle][1]&#xD;&#xA;        &#xD;&#xA;    ![alt text][2]&#xD;&#xA;        &#xD;&#xA;    It cost me around $20~30. However&#xD;&#xA;        after three and four years, the&#xD;&#xA;        bakelite knobs and handles started&#xD;&#xA;        to become shaky, more or less, and I&#xD;&#xA;        have to tighten their screws every&#xD;&#xA;        now and then, until it became&#xD;&#xA;        impossible recently. But still I can&#xD;&#xA;        bear its quality, with its&#xD;&#xA;        relatively low price.  I found some on&#xD;&#xA;        the internet, such as &#xD;&#xA;     - [Cook N Home 7 Piece Stainless Steel    Cookware Set][3],&#xD;&#xA;     - [Fntinc 02207 7Pc Cookware Set -    Bakelite Handle][4],&#xD;&#xA;     - [Mainstays 7-Piece Stainless Steel    Cookware Set][5]&#xD;&#xA;     - [Cuisine Select Alverton 7 Piece    Stainless Steel Cookware Set][6].&#xD;&#xA;    &#xD;&#xA;    It kind of confuses me, because they&#xD;&#xA;    all look similar to my current set&#xD;&#xA;    but with different levels of&#xD;&#xA;    customer reviews&#xD;&#xA; 2. As I searched on the internet, I&#xD;&#xA;    prefer those health-friendly, and&#xD;&#xA;    the only thing I know is to choose&#xD;&#xA;    stainless steel without non-stick&#xD;&#xA;    Teflon and aluminium. For example,&#xD;&#xA;    [Cook N Home 7 Piece Stainless Steel&#xD;&#xA;    Cookware Set][7]&#xD;&#xA;    &#xD;&#xA;    ![alt text][8]&#xD;&#xA;    &#xD;&#xA;    Its features are: &#xD;&#xA;    &#xD;&#xA;    * Mirror polished stainless steel body&#xD;&#xA;    * Aluminium capsuled bottom&#xD;&#xA;    * Stay cool bakelite handle and knobs&#xD;&#xA;    * Tempered glass lid&#xD;&#xA;    * Dishwasher safe&#xD;&#xA;&#xD;&#xA;    I am concerned about the usage of&#xD;&#xA;    aluminium. According to&#xD;&#xA;    what it says, is aluminium just used&#xD;&#xA;    on the outside of the cookwares and&#xD;&#xA;    in no contact with food inside? What&#xD;&#xA;    is the purpose of &quot;Aluminium&#xD;&#xA;    capsuled bottom&quot;?&#xD;&#xA;&#xD;&#xA;Thanks and regards!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://culinaryedge.com/goods_detail.php?gid=575&amp;cid=350&#xD;&#xA;  [2]: http://i.stack.imgur.com/ZByiT.jpg&#xD;&#xA;  [3]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [4]: http://www.amazon.com/Fntinc-02207-7Pc-Cookware-Set/dp/B002LGUIBC&#xD;&#xA;  [5]: http://www.walmart.com/ip/Mainstays-7-Piece-Stainless-Steel-Cookware-Set/5646080?wmlspartner=q5QZHUbCIj8&amp;sourceid=10063109314010970506&#xD;&#xA;  [6]: http://www.amazon.com/gp/product/B001TUZGZE/ref=olp_product_details?ie=UTF8&amp;me=&amp;seller=&#xD;&#xA;  [7]: http://www.amazon.com/dp/B001DY3VYY/ref=asc_df_B001DY3VYY1380446?tag=thefind0162738-20&amp;creative=395261&amp;creativeASIN=B001DY3VYY&amp;linkCode=asn&#xD;&#xA;  [8]: http://i.stack.imgur.com/lD51o.jpg" />
  <row Id="32147" PostHistoryTypeId="24" PostId="10817" RevisionGUID="3f04414d-c94b-4360-9500-4d3d7f2b35a4" CreationDate="2011-06-03T06:06:29.997" Comment="Proposed by 271 approved by 60 edit id of 195" />
  <row Id="32151" PostHistoryTypeId="2" PostId="15215" RevisionGUID="6c76784e-29f2-4805-87b3-ad645daed6c1" CreationDate="2011-06-03T06:41:42.837" UserId="641" Text="I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago), the worst part of the tuna got vacuum sealed and put into the fridge.&#xD;&#xA;&#xD;&#xA;Six days later, I took it out of the fridge to cook, and found that the vacuum was gone (it had been the first item I had sealed). I made a fish-pie out of the tuna. As this was the worst part, I didn't expect anything great of it, but it was salted, apart from having a strong flavor. I attribute the strong flavor to the cut (the dark part, mostly) and from having been in the fridge for a week).&#xD;&#xA;&#xD;&#xA;One piece of prime cut that I had sealed in with the other meat, I reserved and grilled the next day. It was also salted.&#xD;&#xA;&#xD;&#xA;Would this be because I salted it too heavily, or can it be because it had been sitting during one week? Is tuna meat salty on it's own? Any other suggestion?" />
  <row Id="32152" PostHistoryTypeId="1" PostId="15215" RevisionGUID="6c76784e-29f2-4805-87b3-ad645daed6c1" CreationDate="2011-06-03T06:41:42.837" UserId="641" Text="Why would fresh tuna be salted?" />
  <row Id="32153" PostHistoryTypeId="3" PostId="15215" RevisionGUID="6c76784e-29f2-4805-87b3-ad645daed6c1" CreationDate="2011-06-03T06:41:42.837" UserId="641" Text="&lt;storage-lifetime&gt;&lt;salt&gt;&lt;tuna&gt;" />
  <row Id="32154" PostHistoryTypeId="25" PostId="15215" RevisionGUID="9adad568-14dc-4552-8c30-bc8969ffda12" CreationDate="2011-06-03T11:51:02.630" Comment="http://twitter.com/#!/StackCooking/status/76616877794791424" />
  <row Id="32155" PostHistoryTypeId="2" PostId="15216" RevisionGUID="ff2eb03a-11f8-4d9d-897a-3a576812c4a4" CreationDate="2011-06-03T12:33:55.127" UserId="3348" Text="I haven't heard of it with fish filets, but I know that scallops are often brined before sale to keep them looking moist and increase (marginally) their display life (I choose to think fishmongers are honest and aren't just increasing the weight of the scallops with water). It does nothing good for the scallops, of course, and I try to get unbrined ones whenever I can.&#xD;&#xA;&#xD;&#xA;And of course whole chickens and turkeys are often brined before packaging.&#xD;&#xA;&#xD;&#xA;Maybe this is the same kind of deal." />
  <row Id="32156" PostHistoryTypeId="2" PostId="15217" RevisionGUID="9137c2a2-c014-4571-bbaf-b85928167702" CreationDate="2011-06-03T12:46:53.493" UserId="5600" Text="As far as I know, raw tuna is not usually salted and/or pre-treated.  What may be happening is a case of *perceived* salinity.  For example, there are numerous [studies][1] that [suggest][2] foods with certain odors can be perceived as much saltier than they actually are.  If you have access to that second article (it is copyrighted and behind a [paywall][3], so I can't post it here), it has a great figure on page 3 depicting the perceived sourness, bitterness, sweetness, and saltiness of a number of common foods, including tuna.  The aroma of plain tuna alone ranked higher than soy sauce on the saltiness scale, for example.  Tuna is relatively high in fat, and [other studies suggest][4] that high fat foods can also increase perceived saltiness.  Perhaps you were using a fattier part of the fish?  Finally, [there is evidence][5] that dehydration increases the saltiness of tuna (which actually seems somewhat intuitive), especially if extra salt is added before cooking.  Was your tuna previously frozen?  Freezing—especially if done improperly and/or if there are multiple freeze/thaw cycles—can act like dehydration.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.springerlink.com/content/afrb2emqnwarpqly/&#xD;&#xA;  [2]: http://dx.doi.org/10.1016/j.foodqual.2008.10.004&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Paywall&#xD;&#xA;  [4]: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2001.tb00303.x/abstract&#xD;&#xA;  [5]: http://sciencelinks.jp/j-east/article/200508/000020050805A0250446.php" />
  <row Id="32157" PostHistoryTypeId="2" PostId="15218" RevisionGUID="70d5c14c-e2ef-4a41-bd28-990c1fb41c84" CreationDate="2011-06-03T14:20:13.713" UserId="5600" Text="I am moving into a house that needs a new oven.  We aren't going to renovate the entire kitchen; we just want to swap out the oven.  The current cabinet space for the oven can hold at most a 27 inch oven.  I know that most modern 30&quot;+ ovens are big enough to hold a 3/4 sheet pan (which measures 21&quot; x 15&quot;), however, most 27&quot; ovens I've seen are not big enough.  We are currently in the process of scouring the stores, pan-in-hand, to see if any are large enough, but I figured I'd ask here first. Are we out of luck?  Are there any 27&quot; ovens that are wide enough to accomodate a 3/4 sheet pan?" />
  <row Id="32158" PostHistoryTypeId="1" PostId="15218" RevisionGUID="70d5c14c-e2ef-4a41-bd28-990c1fb41c84" CreationDate="2011-06-03T14:20:13.713" UserId="5600" Text="Are there any 27&quot; residential ovens that can accomodate a 3/4 sheet pan?" />
  <row Id="32159" PostHistoryTypeId="3" PostId="15218" RevisionGUID="70d5c14c-e2ef-4a41-bd28-990c1fb41c84" CreationDate="2011-06-03T14:20:13.713" UserId="5600" Text="&lt;equipment&gt;&lt;oven&gt;&lt;shopping&gt;" />
  <row Id="32160" PostHistoryTypeId="5" PostId="15218" RevisionGUID="f2acbe1f-ca97-4dc6-a8eb-7e4ebf535df1" CreationDate="2011-06-03T14:40:28.433" UserId="5600" Comment="added 309 characters in body" Text="I am moving into a house that needs a new oven.  We aren't going to renovate the entire kitchen; we just want to swap out the oven.  The current cabinet space for the oven can hold at most a 27 inch oven.  I know that most modern 30&quot;+ ovens are big enough to hold a 3/4 sheet pan (which measures 21&quot; x 15&quot;), however, most 27&quot; ovens I've seen are not big enough.  We are currently in the process of scouring the stores, pan-in-hand, to see if any are large enough, but I figured I'd ask here first. Are we out of luck?  Are there any 27&quot; ovens that are wide enough to accomodate a 3/4 sheet pan?&#xD;&#xA;&#xD;&#xA;**Edit:** Should I mark this community wiki?&#xD;&#xA;&#xD;&#xA;**Update:** The [KitchenAid True Convection Architect 27&quot;][1] has interior dimensions of 22&quot; width, 16&quot; height, and 18.75&quot; depth, which appears to be just big enough for a 3/4 sheet pan.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kitchenaid.com/flash.cmd?/#/product/KEBS177SSS/" />
  <row Id="32166" PostHistoryTypeId="25" PostId="15218" RevisionGUID="df7fea9c-8c8a-4c71-9bd9-c1493523348f" CreationDate="2011-06-03T17:51:03.757" Comment="http://twitter.com/#!/StackCooking/status/76707481744715776" />
  <row Id="32167" PostHistoryTypeId="2" PostId="15220" RevisionGUID="56052b76-93ad-4873-941d-b8193717862c" CreationDate="2011-06-03T18:01:37.097" UserId="5014" Text="All,&#xD;&#xA;&#xD;&#xA;We're considering buying a high quality range.  We have arrested our choice on 36&quot; dual fuel ranges (gas top, electric oven, preferably induction).&#xD;&#xA;&#xD;&#xA;Some of those have fairly typical and unique characteristics (e.g., Aga multiple small ovens).  Others are more easily compared (e.g., Viking and Wolf have similar product offerings).&#xD;&#xA;&#xD;&#xA;What are the key things to consider before buying a range?  Are there good online resources to understand the quality of those premium brands, especially some frank assessment of Wolf and Viking?  Also interested in personal experiences - customer or repairpeople reviews and assessments.&#xD;&#xA;&#xD;&#xA;Many thanks,&#xD;&#xA;&#xD;&#xA;JDelage" />
  <row Id="32168" PostHistoryTypeId="1" PostId="15220" RevisionGUID="56052b76-93ad-4873-941d-b8193717862c" CreationDate="2011-06-03T18:01:37.097" UserId="5014" Text="How to choose a premium dual fuel range (Viking, Wolf, Aga, and the like...)" />
  <row Id="32169" PostHistoryTypeId="3" PostId="15220" RevisionGUID="56052b76-93ad-4873-941d-b8193717862c" CreationDate="2011-06-03T18:01:37.097" UserId="5014" Text="&lt;equipment&gt;&lt;stove&gt;" />
  <row Id="32170" PostHistoryTypeId="2" PostId="15221" RevisionGUID="6bae88ff-15a7-451b-96c0-68d6dfc06b73" CreationDate="2011-06-03T19:03:04.667" UserId="6279" Text="I should like to try that with Lamb Chops." />
  <row Id="32171" PostHistoryTypeId="2" PostId="15222" RevisionGUID="447d95b3-548e-4062-849b-fa2eb3d39820" CreationDate="2011-06-03T19:28:16.513" UserId="231" Text="My wife and I are currently doing our kitchen, and have done some shopping specifically in this area. We think we are currently leaning towards a gas cooktop, and then a separate wall oven, for cost and design reasons.&#xD;&#xA;&#xD;&#xA;But as we originally planned to do a 36&quot; dual-fuel, and did most of our shopping to date around this, here's a few thoughts/things we learned. Our most important feature was the stove top, so most of these thoughts are about that. We're still not finalized, so I'm also curious what answers others post.&#xD;&#xA;&#xD;&#xA; - We talked to multiple sales people from multiple local and nationwide stores. There were sales people that told us that Viking &amp; Wolf were comparable. There were sales people that told us that Viking is overrated, not comparable in quality, and even that Viking was the preferred brand. Essentially, we got conflicting reports to where Viking sits. There was no discrepancy however on the quality of Wolf. They all seemed to agree that at that price point Wolf is top (or very near to) in quality, durability and performance.&#xD;&#xA; - For the stove top Wolf and a few others have a double stacked burner. This means that you can do a extremely low simmer (melt chocolate on a paper plate), on the same burner you do max it out to stir-fry. There was one brand (dacor I believe) where the smaller burner was hidden behind a cast plate. This seems to me to negate the fast response of a gas stove, but that might be just my perception.&#xD;&#xA; - In addition to the double-stacked burners, different brands varied greatly on the versatility of the 5 available burners. 1 15K BTU+ burner, 1 simmer burner, etc... vs. 5 that are generally more versatile. That might not be a problem, you can move pots around as you are cooking, but I'd prefer to minimize the amount of moving I have to do by getting more versatile burners (like the Wolf burners mentioned previously) if I'm at that price point." />
  <row Id="32172" PostHistoryTypeId="25" PostId="15220" RevisionGUID="6d904db0-7450-419a-9ea4-54660b142cd7" CreationDate="2011-06-03T20:51:04.853" Comment="http://twitter.com/#!/StackCooking/status/76752783382020096" />
  <row Id="32173" PostHistoryTypeId="5" PostId="15217" RevisionGUID="cf19a710-efea-4777-b372-dfe1df14c698" CreationDate="2011-06-03T21:55:44.653" UserId="41" Comment="added 4 characters in body" Text="As far as I know, raw tuna is not usually salted and/or pre-treated.&#xD;&#xA;&#xD;&#xA;What may be happening is a case of *perceived* salinity.  For example, there are numerous [studies][1] that [suggest][2] foods with certain odors can be perceived as much saltier than they actually are.  If you have access to that second article (it is copyrighted and behind a [paywall][3], so I can't post it here), it has a great figure on page 3 depicting the perceived sourness, bitterness, sweetness, and saltiness of a number of common foods, including tuna.  The aroma of plain tuna alone ranked higher than soy sauce on the saltiness scale, for example.  Tuna is relatively high in fat, and [other studies suggest][4] that high fat foods can also increase perceived saltiness.  Perhaps you were using a fattier part of the fish?&#xD;&#xA;&#xD;&#xA;Finally, [there is evidence][5] that dehydration increases the saltiness of tuna (which actually seems somewhat intuitive), especially if extra salt is added before cooking.  Was your tuna previously frozen?  Freezing—especially if done improperly and/or if there are multiple freeze/thaw cycles—can act like dehydration.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.springerlink.com/content/afrb2emqnwarpqly/&#xD;&#xA;  [2]: http://dx.doi.org/10.1016/j.foodqual.2008.10.004&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Paywall&#xD;&#xA;  [4]: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2001.tb00303.x/abstract&#xD;&#xA;  [5]: http://sciencelinks.jp/j-east/article/200508/000020050805A0250446.php" />
  <row Id="32174" PostHistoryTypeId="2" PostId="15223" RevisionGUID="8179c279-bc04-47bd-b66f-15f5b0b8eb82" CreationDate="2011-06-03T22:48:19.603" UserId="1887" Text="We have a knife set that's approximately 15 years old, and as we were honing a knife tonight, a question arose. Do honing steels get worn down over the years? Should they be replaced? If so, how often?" />
  <row Id="32175" PostHistoryTypeId="1" PostId="15223" RevisionGUID="8179c279-bc04-47bd-b66f-15f5b0b8eb82" CreationDate="2011-06-03T22:48:19.603" UserId="1887" Text="Do honing steels wear out?" />
  <row Id="32176" PostHistoryTypeId="3" PostId="15223" RevisionGUID="8179c279-bc04-47bd-b66f-15f5b0b8eb82" CreationDate="2011-06-03T22:48:19.603" UserId="1887" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="32177" PostHistoryTypeId="2" PostId="15224" RevisionGUID="1ec701d5-63c4-4cc2-8141-72b0ece8d5aa" CreationDate="2011-06-04T01:02:10.987" UserId="3203" Text="They are either made of surface hardened steel, which can't be realistically sharpened, or bonded with tungsten or diamond grit, again which can't be realistically replaced&#xD;&#xA;&#xD;&#xA;Most steels just need a good clean; soak the steel in warm soapy water for a while, and then give it an aggressive scrub with a nylon bristle brush. Dry thoroughly&#xD;&#xA;&#xD;&#xA;If it still does not hone well, time to buy a new one&#xD;&#xA;&#xD;&#xA;I am using a full size surface hardened steel that is 70+ years old and still works fine&#xD;&#xA;&#xD;&#xA;I have a portable diamond grit steel for camping that is less than 5 years old, and is nearly useless already&#xD;&#xA;" />
  <row Id="32178" PostHistoryTypeId="5" PostId="15224" RevisionGUID="490589f8-2619-4505-845e-a35d87f3611c" CreationDate="2011-06-04T01:17:58.470" UserId="3203" Comment="added 495 characters in body; added 4 characters in body" Text="They are either made of surface hardened steel, which can't be realistically sharpened, or bonded with tungsten or diamond grit, again which can't be realistically replaced&#xD;&#xA;&#xD;&#xA;Most steels just need a good clean; soak the steel in warm soapy water for a while, and then give it an aggressive scrub with a nylon bristle brush. Dry thoroughly&#xD;&#xA;&#xD;&#xA;If it still does not hone well, then maybe it's time to buy a new one?&#xD;&#xA;&#xD;&#xA;I am using a full size silver handled surface hardened steel that is 70+ years old and still works fine. It looks quite beaten up, has had surface rust, but always brings a knife back to life&#xD;&#xA;&#xD;&#xA;![Good steel][1]&#xD;&#xA;&#xD;&#xA;I have a short portable diamond grit steel for camping that is less than 5 years old, and is nearly useless already&#xD;&#xA;&#xD;&#xA;![Not so good steel][2]&#xD;&#xA;&#xD;&#xA;There doesn't seem to be consensus on what exactly a honing steel does to a knifes edge. But to me it's a very fine file, so it will wear out over time. Considering the normal usage in a domestic situation that could be a very long time&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/rfmwJ.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/UpE8A.jpg" />
  <row Id="32179" PostHistoryTypeId="2" PostId="15225" RevisionGUID="ff0ee5f4-a8cf-4ea8-9b81-7569ad9615cf" CreationDate="2011-06-04T02:47:30.473" UserId="5885" Text="I don't know what the state of affairs is today, but many years ago I bought a stove with a gas hob and an electric oven in the belief that it was a &quot;very good idea&quot;. It was a lemon. &#xD;&#xA;&#xD;&#xA;I found out later that there were no official standards for the stove combo, although there were standards for separate hobs and ovens.&#xD;&#xA;&#xD;&#xA;Whatever you buy, make sure it is built to some recognized standard. And while I can understand that it is hard to get this in showrooms, try to get a look at the equipment WORKING someplace. User info is worth a lot more than web reviews or sales peoples' statements - whatever they say, they are trying to SELL something.   " />
  <row Id="32180" PostHistoryTypeId="25" PostId="15223" RevisionGUID="3b98f149-756d-47b9-9b52-6c7c729f9e0e" CreationDate="2011-06-04T02:51:06.020" Comment="http://twitter.com/#!/StackCooking/status/76843386308542464" />
  <row Id="32181" PostHistoryTypeId="2" PostId="15226" RevisionGUID="501fbe53-440c-4833-98ac-193091be5b8f" CreationDate="2011-06-04T02:57:06.600" UserId="6365" Text="I am with Bruce on this one.  Food processors are notorius for time-consuming clean up -- often you will exchange the time that you saved on food prep for time at the sink washing the various parts.  Minimalists can get by with quick knife skills, and a good blender.  (Note: to get chunky results from your blender:  do the prep in small batches, and remove each amount as soon as it is partially blended -- just a few quick seconds at low speed is sufficient)." />
  <row Id="32182" PostHistoryTypeId="2" PostId="15227" RevisionGUID="53475a4e-a7df-4811-862d-1acc78d84e68" CreationDate="2011-06-04T03:20:20.520" UserId="3060" Text="I use spray on vegetable oil which is a good and light adhesive, plus add extra taste to flavoring." />
  <row Id="32183" PostHistoryTypeId="2" PostId="15228" RevisionGUID="8fa00d22-db1e-4f7f-845a-8c5936361ff8" CreationDate="2011-06-04T03:22:43.593" UserId="3060" Text="Lemon juice neutralizes smells very well. Apply to hands in order to remove fishy smell, and to remove smell from enclosed space such as kitchen, squeeze lemon into spray bottle with some water and spray around room." />
  <row Id="32184" PostHistoryTypeId="2" PostId="15229" RevisionGUID="c83343b6-5e24-4a5b-8da6-e8e692baa151" CreationDate="2011-06-04T03:47:17.980" UserId="6365" Text="I focus on learning underlying principles so I am free to ad-lib my way through my pantry.  The best resource for this &quot;non-storage&quot; approach to recipes is the book, &quot;On Food and Cooking: the Science and Lore of the Kitchen&quot; by Harold McGee.  The original edition first came out in 1984...so this is pretty much an industry standard for understanding how food and fire work together." />
  <row Id="32185" PostHistoryTypeId="5" PostId="15229" RevisionGUID="37a60fdf-9078-4ee2-9525-b59f45d20c6c" CreationDate="2011-06-04T03:54:36.930" UserId="6365" Comment="added 364 characters in body; added 154 characters in body" Text="I focus on learning underlying principles so I am free to ad-lib my way through my pantry.  This approach releases me from the struggle to conquer organization in yet one more area of life, and provides a happy outlet for my half-scientist, half-artist brain. The main two resources I rely on continuously are&#xD;&#xA;&#xD;&#xA;1- the book, &quot;On Food and Cooking: the Science and Lore of the Kitchen&quot; by Harold McGee.  The original edition first came out in 1984...so this is pretty much an industry standard for understanding how food and fire work together.&#xD;&#xA;&#xD;&#xA;2- the website, www.cooksillustrated.com.  There's an annual membership associated with this site, so it's not for everyone -- but it provides a wonderful service to us intuitive chefs.  Every kitchen task imaginable is tested in almost countless ways, and their results are provided in simple, engaging formats.  Their site is easy to navigate, as well." />
  <row Id="32186" PostHistoryTypeId="25" PostId="15002" RevisionGUID="d70b6913-7e99-4ea1-b0d0-77c1b9660a06" CreationDate="2011-06-04T05:51:07.243" Comment="http://twitter.com/#!/StackCooking/status/76888688054898689" />
  <row Id="32187" PostHistoryTypeId="2" PostId="15230" RevisionGUID="a4b0326c-a362-49a0-95d5-ce7782ba9eec" CreationDate="2011-06-04T08:36:17.873" UserId="6365" Text="I agree that buying a set is NOT a good move.  Better to build your collection in a personalized fashion, according to your needs and cooking aspirations.  If I could recommend just 3, they would be:&#xD;&#xA;&#xD;&#xA;1- **12 inch, non-stick SKILLET**.  this one should be the very best one you can afford, as it will likely be your &quot;workhorse&quot; pan.  Not only will it get a lot of wear, but also some of the work you will need it to do (like cooking meats) requires good heat conductivity. This is where all the various metals become important.  A little internet research goes a long way before buying..but as it can get confusing, just keep in mind that heavy is usually good -- especially when it comes to the bottom of the pan.  Consider shopping according to name brand for this one; then see if there are any outlets near you.  Of course online digging around can always uncover some hidden gems.&#xD;&#xA;&#xD;&#xA;2- **2-quart SAUCEPAN.**  (3 quart if you plan to cook for large groups)  This one also should be high quality, especially if you ever make sauces (they can be persnickity).  &#xD;&#xA;&#xD;&#xA;3- **6-quart STOCK POT**.  (8 or even 12 quart for larger-scale work.  NOTE:  Bigger is usually the safer route to go with pans -- but you don't want to get so big you can't store it, lift it, or otherwise get up the motivation to ever wash it.) Of the three, this one can be least expensive because you usually will use it for tasks that don't require intense, technically accurate heat (take, for example, boiling water for pasta or corn on the cob).  Just be sure it has a sturdy handle and doesn't feel lightweight.  If pans are too breezy, you can be sure they will have hotspots. &#xD;&#xA;&#xD;&#xA;Last but not least are two splurges -- perfect for the Christmas Wish List for that rich uncle:&#xD;&#xA;&#xD;&#xA;* Indoor Grill.  They don't actually do much more than your skillet for cooking meats, but they make an amazing hot sandwich in a hurry.  And, if you're like me...you'll be a sucker for those awesome grill marks.  (oh, and sometimes it's nice to have some of the action happening away from the stove.  somehow, when i'm attempting several cooking tasks at once, i get less confused when it's not all facing me at the stovetop).  An ideal, reasonable (for that uncle) pick is the Krubs Indoor Grill and Panini Maker, $79.99 online.&#xD;&#xA;&#xD;&#xA;* Roasting Pan.  Well, okay I guess that one's only fun if you plan to host Thanksgiving at your place before you graduate.  &#xD;&#xA;&#xD;&#xA;Good luck!  Have fun! A good pot can be a friend for life." />
  <row Id="32188" PostHistoryTypeId="25" PostId="14640" RevisionGUID="f6003d8c-7896-40e2-ba5b-de88c11a41e2" CreationDate="2011-06-04T08:51:07.180" Comment="http://twitter.com/#!/StackCooking/status/76933988886917120" />
  <row Id="32189" PostHistoryTypeId="2" PostId="15231" RevisionGUID="1f06267d-6196-497f-a829-5328a0fd9d32" CreationDate="2011-06-04T12:04:49.233" UserId="6366" Text="I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake." />
  <row Id="32190" PostHistoryTypeId="1" PostId="15231" RevisionGUID="1f06267d-6196-497f-a829-5328a0fd9d32" CreationDate="2011-06-04T12:04:49.233" UserId="6366" Text="Crockpot - 4 qt vs 6 qt" />
  <row Id="32191" PostHistoryTypeId="3" PostId="15231" RevisionGUID="1f06267d-6196-497f-a829-5328a0fd9d32" CreationDate="2011-06-04T12:04:49.233" UserId="6366" Text="&lt;crockpot&gt;&lt;crock&gt;" />
  <row Id="32192" PostHistoryTypeId="6" PostId="15231" RevisionGUID="d23cbf91-aad7-4f54-824e-481e4ad11a2d" CreationDate="2011-06-04T13:23:17.667" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;slow-cooking&gt;&lt;crockpot&gt;" />
  <row Id="32193" PostHistoryTypeId="2" PostId="15232" RevisionGUID="6189fbe5-cf05-44bf-becd-57eec04ebb86" CreationDate="2011-06-04T14:18:23.330" UserId="6368" Text="I have an American recipe which lists a 'can of tomato sauce' as an ingredient.  Does anyone know if this just means chopped tomatoes or is an actual sauce maybe onion, garlic, tomato, seasoning?  Do we have an equivalent here in UK?" />
  <row Id="32194" PostHistoryTypeId="1" PostId="15232" RevisionGUID="6189fbe5-cf05-44bf-becd-57eec04ebb86" CreationDate="2011-06-04T14:18:23.330" UserId="6368" Text="American recipe using 'a can of tomato sauce'" />
  <row Id="32195" PostHistoryTypeId="3" PostId="15232" RevisionGUID="6189fbe5-cf05-44bf-becd-57eec04ebb86" CreationDate="2011-06-04T14:18:23.330" UserId="6368" Text="&lt;sauce&gt;&lt;tomatoes&gt;" />
  <row Id="32196" PostHistoryTypeId="2" PostId="15233" RevisionGUID="08ac1016-12c5-41c2-89ae-676a07e32f14" CreationDate="2011-06-04T14:28:57.780" UserId="4489" Text="Canned tomato sauce in the US is typically unseasoned; however, it might be a bit more runny than simply pureed tomatoes.&#xD;&#xA;&#xD;&#xA;I can approximate the texture of canned tomato sauce by pureeing canned whole tomatoes, which are peeled and in a very runny liquid. If you are going to start with whole tomatoes, you might blanch them first and remove the skins.&#xD;&#xA;&#xD;&#xA;Also, canned tomatoes and tomato sauce is pasteurized. Pureed fresh tomatoes would probably not be quite the same, so if your dish is not otherwise cooked, you might try cooking your puree." />
  <row Id="32197" PostHistoryTypeId="2" PostId="15234" RevisionGUID="88d69ec5-b59e-4cc9-97f0-0668ed9667cb" CreationDate="2011-06-04T16:25:16.980" UserId="1887" Text="I pulled out some cans of tomato sauce to answer your questions. The details are listed below, but it looks like they are generally diluted tomato paste with spices. If you can get tomato paste (canned or in a tube), that should get you the consistency that you want. &#xD;&#xA;&#xD;&#xA;The ingredients as listed on the *Hunt's* brand are: &#xD;&#xA;&#xD;&#xA;&gt; Tomato puree (water, tomato paste),&#xD;&#xA;&gt; water, less than 2% of: salt, citric&#xD;&#xA;&gt; acid, spice, tomato fiber, natural&#xD;&#xA;&gt; flavor&#xD;&#xA;&#xD;&#xA;*Shop Rite* brand (a supermarket house brand) contains:&#xD;&#xA;&#xD;&#xA;&gt; Tomato concentrate (water, tomato&#xD;&#xA;&gt; paste), onion powder, garlic powder,&#xD;&#xA;&gt; citric acid, natural flavorings,&#xD;&#xA;&gt; dehydrated bell pepper&#xD;&#xA;&#xD;&#xA;And a can of *Rokeach* brand (a kosher food processor) tomato sauce with mushrooms contains: &#xD;&#xA;&#xD;&#xA;&gt; Tomato puree (tomato paste &amp; water),&#xD;&#xA;&gt; mushroom, modified potato starch,&#xD;&#xA;&gt; peppers, cottonseed oil, sugar, onion,&#xD;&#xA;&gt; apple cider viengar, garlic, celery,&#xD;&#xA;&gt; white pepper, bay leaves and citric&#xD;&#xA;&gt; acid.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32198" PostHistoryTypeId="2" PostId="15235" RevisionGUID="765c647a-8a8c-44fe-b493-f605456b64d4" CreationDate="2011-06-04T18:06:08.043" UserId="4194" Text="I do a fair bit of cooking from American recipes, and I have always used passata or sieved tomatoes when 'tomato sauce' is called for. Never had any problems. You can get plain versions or ones flavoured with onion, garlic, basil etc. &#xD;&#xA;&#xD;&#xA;They are available at all the major supermarkets, sometimes in the pasta aisle, but usually with the canned tomatoes and tomato puree. It comes in either a glass bottle or a small cardboard carton like orange juice." />
  <row Id="32199" PostHistoryTypeId="5" PostId="15231" RevisionGUID="278faa7a-35ce-4ff6-b0c6-de5f0d8cb65e" CreationDate="2011-06-04T19:17:29.547" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Can I use a 4 quart crock pot instead of a 6 quart?](http://cooking.stackexchange.com/questions/13010/can-i-use-a-4-quart-crock-pot-instead-of-a-6-quart)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake." />
  <row Id="32200" PostHistoryTypeId="10" PostId="15231" RevisionGUID="ccf249a6-3e38-4530-bf35-45e4a7f4ccf8" CreationDate="2011-06-04T19:17:28.907" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="32201" PostHistoryTypeId="5" PostId="15226" RevisionGUID="b69f0970-107e-47fa-a91a-65f521cd5429" CreationDate="2011-06-04T20:29:08.147" UserId="6365" Comment="added 4 characters in body" Text="I am with Bruce on this one.  Food processors are notorius for time-consuming clean up -- often you will exchange the time that you saved on food prep for time at the sink washing the various parts.  **Minimalists can get by with quick knife skills, and a good blender**.  (Note: to get chunky results from your blender:  do the prep in small batches, and remove each amount as soon as it is partially blended -- just a few quick seconds at low speed is sufficient)." />
  <row Id="32202" PostHistoryTypeId="25" PostId="15232" RevisionGUID="0ec2129c-b5ff-40d9-b671-b6faa8c87668" CreationDate="2011-06-04T20:51:07.907" Comment="http://twitter.com/#!/StackCooking/status/77115184958812160" />
  <row Id="32203" PostHistoryTypeId="2" PostId="15236" RevisionGUID="4f1702a0-6841-466e-8bbf-dd7602ad5400" CreationDate="2011-06-04T21:15:03.833" UserId="6365" Text="Being a therapist with creative writing tendencies, i always wonder about the backstory before I begin to help problem-solve solutions with people.  So, I am curious about the environmental conditions when this issue strikes, like: is a stove nearby?  can you step away  without the dinner getting cold or would that be rude to your companions?  are other food options nearby?  do you repurpose food -- are you a fan of leftovers?&#xD;&#xA;&#xD;&#xA;Without these fascinating details, I can offer the following ideas:&#xD;&#xA;&#xD;&#xA;1) Go for compelling **COVER-UP**.  Step away for a quick stove-top saute of bacon and shallots (or white onions) in a tasty olive oil, then spread a generous portion over the entire surface of your piece...These ingredients are particularly good for flavor absorption.  Or go for drop-dead heat (when your mouth is burning, you quickly forget about subtle, disturbing flavor issues).  A must-have for your fridge is &quot;chili garlic sauce&quot;, huyfong.com.  a tiny dose is all you need to shift the focus entirely.&#xD;&#xA;&#xD;&#xA;2) Shift gears: plan to **REPURPOSE YOUR FISH PIECE**, and grab the PB &amp; J for the night.  My best recommendation for your fish is a fish stew, perhaps with plenty of bacon, onion and heat.&#xD;&#xA;&#xD;&#xA;I admire your willingness to play the odds.  Fish is worth the risk -- your immune system thanks you." />
  <row Id="32208" PostHistoryTypeId="2" PostId="15238" RevisionGUID="75e00fe9-2e11-4b21-9dc6-38c5231d700e" CreationDate="2011-06-05T02:00:22.783" UserId="84" Text="I ordered a roast whole pig from a local meat market. They've told me that when I pick it up, it'll be fully cooked and in a foil lined box. My concern is what do I do from there? Is there going to be a lot of butchering involved to get portions off for each guest or is it easy enough to grab a hunk of meat and slap it on your plate?" />
  <row Id="32209" PostHistoryTypeId="1" PostId="15238" RevisionGUID="75e00fe9-2e11-4b21-9dc6-38c5231d700e" CreationDate="2011-06-05T02:00:22.783" UserId="84" Text="Serving a Whole Pig" />
  <row Id="32210" PostHistoryTypeId="3" PostId="15238" RevisionGUID="75e00fe9-2e11-4b21-9dc6-38c5231d700e" CreationDate="2011-06-05T02:00:22.783" UserId="84" Text="&lt;pork&gt;&lt;roast&gt;&lt;serving&gt;" />
  <row Id="32211" PostHistoryTypeId="2" PostId="15239" RevisionGUID="e97740ca-012f-41fc-ab74-e978562f637e" CreationDate="2011-06-05T02:44:46.307" UserId="6373" Text="I've been told that the top should easily flake with a fork (this is when baking skin-side down). Is there any fish for which that is not the case? And what should the middle look like with which types of fish? Or would it be better to go by thermometer? In which case is it usually, &quot;Once the middle hits 140F, it's done&quot;?" />
  <row Id="32212" PostHistoryTypeId="1" PostId="15239" RevisionGUID="e97740ca-012f-41fc-ab74-e978562f637e" CreationDate="2011-06-05T02:44:46.307" UserId="6373" Text="How to tell when fish is done baking?" />
  <row Id="32213" PostHistoryTypeId="3" PostId="15239" RevisionGUID="e97740ca-012f-41fc-ab74-e978562f637e" CreationDate="2011-06-05T02:44:46.307" UserId="6373" Text="&lt;baking&gt;&lt;fish&gt;" />
  <row Id="32214" PostHistoryTypeId="2" PostId="15240" RevisionGUID="6742e227-8ed9-468e-82a9-3d4778fb70fe" CreationDate="2011-06-05T06:59:21.740" UserId="6375" Text="Very simple solution would be to prepare a simple lentil stew (dal or dahl) to serve along with a menu in your comfort zone. It's simple, ubiquitous, healthy and delicious. It doesn't have to be terribly hot but is much better with fresh spices -- I get mine in small quantities from the bulk section of the health food store." />
  <row Id="32215" PostHistoryTypeId="2" PostId="15241" RevisionGUID="80a54b6a-30ec-4d72-9fcb-788c2cf23e98" CreationDate="2011-06-05T07:01:42.500" UserId="2951" Text="I have a simple way to do this for all types of fish. &#xD;&#xA;&#xD;&#xA;You simple find a chopstick and insert the chopstick in the middle of the fish toward to the fish head, which means it's usually thickest part of the fish. &#xD;&#xA;&#xD;&#xA;If you can easily insert the chopstick through the fish, it is usually fully cooked. If you find it difficult to insert the chopstick or feel your chopstick is stuck when there bone is, it generally means uncooked. Otherwise, you can also feel the temp of the chopstick and it should be warm in the middle the part you insert into the fish. &#xD;&#xA;&#xD;&#xA;Inserting the chopstick shouldn't damage your fish as the hole is small. " />
  <row Id="32216" PostHistoryTypeId="2" PostId="15242" RevisionGUID="290fef6a-7ab1-4c55-93fb-3c962a9fd039" CreationDate="2011-06-05T07:09:37.687" UserId="2951" Text="Your question is fairly difficult to answer via this forum, but I will try&#xD;&#xA;&#xD;&#xA;1. Cut the head off &#xD;&#xA;2. Cut the legs off and try to cut near the joint, so it will come off nicely (I must admit it's hard to describe how to do it here). The end result should be two nice pork knuckles.&#xD;&#xA;3. Cut the middle of the big where the spine is&#xD;&#xA;4. Once you cut the pig in two big parts, you would see some bones (where the ribs are) attached it. You should see some space there where you can cut the ribs off, so you will get some nice ribs with a bit of meat and fat there. &#xD;&#xA;5. After that, it's a matter of your choice how you divide up the rest of the pork.&#xD;&#xA;&#xD;&#xA;I hope I have given you some ideas, but may not be very detailed descriptions. " />
  <row Id="32217" PostHistoryTypeId="25" PostId="15238" RevisionGUID="c4ca94be-10dc-4681-af49-547689507171" CreationDate="2011-06-05T08:51:08.457" Comment="http://twitter.com/#!/StackCooking/status/77296380271538176" />
  <row Id="32218" PostHistoryTypeId="2" PostId="15243" RevisionGUID="081eafb0-c596-4310-994f-3071758c48a5" CreationDate="2011-06-05T08:55:00.610" UserId="641" Text="I am relatively new to deep-frying. Having seen the questions about oil [reuse][1] and [conservation][2], I'm still at a loss about what's going on with *my* oil...&#xD;&#xA;&#xD;&#xA;My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6419/how-to-keep-my-deep-frying-oil-usable-as-long-as-possible" />
  <row Id="32219" PostHistoryTypeId="1" PostId="15243" RevisionGUID="081eafb0-c596-4310-994f-3071758c48a5" CreationDate="2011-06-05T08:55:00.610" UserId="641" Text="Frying - Oil foams" />
  <row Id="32220" PostHistoryTypeId="3" PostId="15243" RevisionGUID="081eafb0-c596-4310-994f-3071758c48a5" CreationDate="2011-06-05T08:55:00.610" UserId="641" Text="&lt;oil&gt;&lt;potatoes&gt;&lt;food-preservation&gt;&lt;deep-frying&gt;" />
  <row Id="32221" PostHistoryTypeId="2" PostId="15244" RevisionGUID="b9cea0fb-789e-4e5e-b66b-43d56b02dcae" CreationDate="2011-06-05T08:59:51.963" UserId="641" Text="I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw straws float to the top and mix with the already fried potatoes. I now fry in a pan on the stove.&#xD;&#xA;&#xD;&#xA;Is there a way to prevent the straws from sinking to the bottom in the electric fryer?&#xD;&#xA;" />
  <row Id="32222" PostHistoryTypeId="1" PostId="15244" RevisionGUID="b9cea0fb-789e-4e5e-b66b-43d56b02dcae" CreationDate="2011-06-05T08:59:51.963" UserId="641" Text="Frying - Straw potatoes in fryer" />
  <row Id="32223" PostHistoryTypeId="3" PostId="15244" RevisionGUID="b9cea0fb-789e-4e5e-b66b-43d56b02dcae" CreationDate="2011-06-05T08:59:51.963" UserId="641" Text="&lt;potatoes&gt;&lt;deep-frying&gt;" />
  <row Id="32224" PostHistoryTypeId="5" PostId="15243" RevisionGUID="e13a1d7e-4ae5-4e51-aa36-01c382510d9e" CreationDate="2011-06-05T09:00:52.073" UserId="641" Comment="added 65 characters in body" Text="I am relatively new to deep-frying. Having seen the questions about oil [reuse][1] and [conservation][2], I'm still at a loss about what's going on with *my* oil...&#xD;&#xA;&#xD;&#xA;My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.&#xD;&#xA;&#xD;&#xA;Also, I noticed the frying takes longer with the foaming oil.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6419/how-to-keep-my-deep-frying-oil-usable-as-long-as-possible" />
  <row Id="32225" PostHistoryTypeId="2" PostId="15245" RevisionGUID="db8feb1b-27a0-4900-9cec-b0cc362767a0" CreationDate="2011-06-05T09:52:14.593" UserId="4638" Text="I thought that all electric fryers came with a mesh basket for the fries. If yours didn't, or if the mesh is coarse enough for the fries to fall through it, you could try to find another basket (I don't know if they are sold separately, but it is worth a try) or make some DIY solution by either suspending a big sieve in the fryer or lining the big-holed basket with fine steel mesh. &#xD;&#xA;" />
  <row Id="32226" PostHistoryTypeId="2" PostId="15246" RevisionGUID="3f81acdc-3710-4ce4-9b10-a8745230804b" CreationDate="2011-06-05T10:54:09.667" UserId="4194" Text="You are right that the moisture in the potatoes are what's causing the oil to 'foam'. If you don't dry your potatoes sufficiently they can quite easily cause the oil to 'boil' explosively out of the frier; this is why you never pour water on a deep-fat pan fire.&#xD;&#xA;&#xD;&#xA;There are various ways to dry out your chips/straws, but one of the most effective ways to is to lay them out on a tray or plate and put them, uncovered, in the fridge for a couple of hours, making sure there are no strong odours in there first. Not only will this prevent too much foaming, it will result in really crisp chips!" />
  <row Id="32227" PostHistoryTypeId="25" PostId="15243" RevisionGUID="8260f4bd-3e4d-4121-a3b4-f3b06880898f" CreationDate="2011-06-05T11:51:09.310" Comment="http://twitter.com/#!/StackCooking/status/77341684375105536" />
  <row Id="32228" PostHistoryTypeId="25" PostId="15244" RevisionGUID="12862e56-e483-4e46-a95b-1b9c3431c474" CreationDate="2011-06-05T14:51:09.880" Comment="http://twitter.com/#!/StackCooking/status/77386984380825600" />
  <row Id="32229" PostHistoryTypeId="5" PostId="15244" RevisionGUID="791c17b8-60d0-48af-85e9-ee77c0e890f4" CreationDate="2011-06-05T15:02:14.387" UserId="641" Comment="added 96 characters in body; added 60 characters in body" Text="I've stopped frying my straw potatoes in the fryer as the straws sink to the bottom and get stuck below the heating element. After a while, some of these raw straws float to the top and mix with the already fried potatoes. I now fry in a pan on the stove.&#xD;&#xA;&#xD;&#xA;Is there a way to prevent the straws from sinking to the bottom in the electric fryer?&#xD;&#xA;&#xD;&#xA;**Edit:** I stopped using the mesh basket as the straw potatoes float right through the holes. With the mesh basket, they don't sink to the bottom though." />
  <row Id="32230" PostHistoryTypeId="2" PostId="15247" RevisionGUID="cfab273e-1b03-4766-b1df-e7fc0c612ff5" CreationDate="2011-06-05T15:03:16.837" UserId="3348" Text="It really depends on your audience and setting. &#xD;&#xA;&#xD;&#xA;With a Filipino Lechon, it's served communally and eaten as pulled pork, so it's expected that you'll just plunk it down on a side table, and people will crack through the crisp, almost hard, skin and pull servings for themselves with tongs or forks. And they'll go for the whole thing, skin, ears, jowls and all (most people I know don't eat the ears, but they may crunch the crispy skin off them).&#xD;&#xA;&#xD;&#xA;A similar thing is done with a country-style hog roast. Those may be skinned before serving, but generally you're responsible for pulling or slicing what you want right off the hog (and usually throwing it on a cheapo burger bun). &#xD;&#xA;&#xD;&#xA;In both of these settings there are almost always some people who don't want to dig right into the pig out of squeamishness or out of fear of getting some part that's not nice to eat. The good host will periodically pull some of the good stuff onto a platter for those folks.&#xD;&#xA;&#xD;&#xA;If you're doing something more formal, I guess you'd want to section it like Foodrules suggests." />
  <row Id="32231" PostHistoryTypeId="2" PostId="15248" RevisionGUID="1394b000-e5ea-4877-ac13-0134a1d57937" CreationDate="2011-06-05T15:59:44.767" UserId="6382" Text="I just made horchata for the first time. It turned out great! The leftover ball of rice/almond goo looked perfect for a baked treat. I added a bit of flour, an egg and some baking powder and mixed it all together. I thought I was making cookies, but the texture was more like a bread dough. So, I buttered a baking sheet and spread the dough out. Turned out great! (I baked it at 325 for fifteen minutes). Now I think I'll spread something over the top and roll it up, or perhaps just cut it like a cookie bar. Anyway, it tastes great and the texture is so yummy! " />
  <row Id="32232" PostHistoryTypeId="2" PostId="15249" RevisionGUID="cd54ece3-f7da-4384-b1f9-fe389e389b8c" CreationDate="2011-06-05T16:08:53.433" UserId="6158" Text="So many recipes list olive oil in the ingredients, as the oil to fry things in. What are the benefits or reasons that I should use olive oil over regular generic &quot;cooking oil&quot; and should I always use olive oil over other oils?" />
  <row Id="32233" PostHistoryTypeId="1" PostId="15249" RevisionGUID="cd54ece3-f7da-4384-b1f9-fe389e389b8c" CreationDate="2011-06-05T16:08:53.433" UserId="6158" Text="Why should I use olive oil?" />
  <row Id="32234" PostHistoryTypeId="3" PostId="15249" RevisionGUID="cd54ece3-f7da-4384-b1f9-fe389e389b8c" CreationDate="2011-06-05T16:08:53.433" UserId="6158" Text="&lt;oil&gt;" />
  <row Id="32235" PostHistoryTypeId="2" PostId="15250" RevisionGUID="cb56c346-fd18-4a3f-9cea-fcb213485806" CreationDate="2011-06-05T16:36:57.337" UserId="6383" Text="I thought it was one to one (more like, assumed) but I did it with a pound cake and let's just say the product could break a plexiglass window. Is there some ratio to substituting white all purpose flour with whole wheat? are they simply not interchangeable?" />
  <row Id="32236" PostHistoryTypeId="1" PostId="15250" RevisionGUID="cb56c346-fd18-4a3f-9cea-fcb213485806" CreationDate="2011-06-05T16:36:57.337" UserId="6383" Text="substituting white all purpose flour with wheat all purpose flour" />
  <row Id="32237" PostHistoryTypeId="3" PostId="15250" RevisionGUID="cb56c346-fd18-4a3f-9cea-fcb213485806" CreationDate="2011-06-05T16:36:57.337" UserId="6383" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;flour&gt;" />
  <row Id="32238" PostHistoryTypeId="2" PostId="15251" RevisionGUID="95faad09-2256-4ce1-b52a-58b990d3d75d" CreationDate="2011-06-05T16:44:16.380" UserId="6384" Text="Olive oil is preferred for the flavor it imparts, and by many because it is healthier than other oils.  As far as frying goes, it is actually not that great since it has a relatively low [smoke point][1], meaning it will start smoking on you at a lower temperature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm" />
  <row Id="32239" PostHistoryTypeId="2" PostId="15252" RevisionGUID="1ee62ad7-625c-4922-81bf-33b906ab4172" CreationDate="2011-06-05T17:49:10.187" UserId="6345" Text="Try switching from a fry basked to a bird's nest fryer or using a &quot;spider&quot; (restaurant lingo for a flat mesh scoop used in frying and skimming).  &#xD;&#xA;&#xD;&#xA;You can find a sample bird's nest fryer [here][1]  and also a [spider][2].  The spider looks exactly like the one we use at work.  You can also use blanching basket, which is I think what we use for pre-cooking our fries in the restaurant I work at.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Bird-Nest-Fryer-Stainless-Steel/dp/B003F826VK/ref=sr_1_4?ie=UTF8&amp;s=home-garden&amp;qid=1307295846&amp;sr=1-4&#xD;&#xA;&#xD;&#xA;  [2]: http://www.amazon.com/Typhoon-Professional-Cooks-Wire-Skimmer/dp/B0009XHERK/ref=sr_1_1?ie=UTF8&amp;s=home-garden&amp;qid=1307295936&amp;sr=1-1" />
  <row Id="32240" PostHistoryTypeId="25" PostId="15249" RevisionGUID="4e60bd97-7d9b-4681-8e94-0b5c7fd02465" CreationDate="2011-06-05T17:51:10.273" Comment="http://twitter.com/#!/StackCooking/status/77432284063600641" />
  <row Id="32241" PostHistoryTypeId="2" PostId="15253" RevisionGUID="de519682-6708-431b-a3be-87e0b8a41d5d" CreationDate="2011-06-05T17:56:32.540" UserId="6345" Text="The foaming is the moisture in your fries boiling off, with the starch in the fries making it foamier.  You can solve this problem by blanching them briefly in boiling water to remove some excess starch, then pre-frying them at a much lower temperature to remove some moisture (draining off excess oil).  &#xD;&#xA;&#xD;&#xA;The pre-frying keeps the fries from getting soggy as fast (less core moisture), lets them fry faster, reduces foaming (less moisture to remove), AND (bonus) helps achieve better browning.  It's one of the secret tricks that restaurants use (including the one I work for)." />
  <row Id="32242" PostHistoryTypeId="5" PostId="7665" RevisionGUID="dcc8b8c7-eece-4229-85dc-142a0c4cbee9" CreationDate="2011-06-05T18:27:21.397" UserId="358" Comment="added 1565 characters in body" Text="Back in the 70's, the folks at Mother Earth News performed an [egg storage experiment][1].  They stored them in a variety of ways, both refrigerated and unrefrigerated, to see how long they could keep.  They concluded that unwashed eggs (aka, &quot;hen fruit&quot; or &quot;cackleberries&quot;) stored in a sealed container, and kept at 35° to 40°F, were still perfectly edible after **seven months**:&#xD;&#xA;&#xD;&#xA;&gt; (1) Unwashed, fertile homestead eggs seem&#xD;&#xA;&gt; to store much better than washed,&#xD;&#xA;&gt; unfertile agribiz eggs. Why? Probably&#xD;&#xA;&gt; for the simple reason that they're&#xD;&#xA;&gt; unwashed ... and not because they're&#xD;&#xA;&gt; fertile. Hen fruit, as it comes from&#xD;&#xA;&gt; the chicken, is coated with a light&#xD;&#xA;&gt; layer of a natural sealing agent&#xD;&#xA;&gt; called &quot;bloom&quot;. And, while a good wash&#xD;&#xA;&gt; may make a batch of eggs look more&#xD;&#xA;&gt; attractive, it also removes this&#xD;&#xA;&gt; natural protective coating ... leaving&#xD;&#xA;&gt; the eggs more subject to aging and&#xD;&#xA;&gt; attack by the air and bacteria in the&#xD;&#xA;&gt; air.&#xD;&#xA;&#xD;&#xA;&gt; (2) The very best way we've found to stash&#xD;&#xA;&gt; eggs away for long-term storage is in&#xD;&#xA;&gt; a sealed container at a temperature of&#xD;&#xA;&gt; 35° to 40°F. Their whites may become&#xD;&#xA;&gt; somewhat runny looking over a period&#xD;&#xA;&gt; of time, but even after seven&#xD;&#xA;&gt; months—the cackleberries stored in&#xD;&#xA;&gt; this manner smell good, taste good,&#xD;&#xA;&gt; have a good texture, and—in short—seem&#xD;&#xA;&gt; &quot;almost fresh&quot;.&#xD;&#xA;&#xD;&#xA;**Update 2011-02-19:** This discussion inspired me to do some experimentation of my own.  We keep chickens, so I plucked two eggs on October 2, 2010 and put them in the refrigerator.  I just pulled them out today.  Here's a picture of one of them next to a fresh egg.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;One of these eggs was laid yesterday and the other was laid 140 days (4 months 17 days) ago.  Can you guess which is which?&#xD;&#xA;  &#xD;&#xA;**Update 2011-06-05:** I completed my eggsperiment today by cracking open two more eggs that I have had in the refrigerator since October 21, 2010.  Here they are:&#xD;&#xA;&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;There was no trace of odor, but the whites were definitely lacking in firmness.  I scrambled them.  They didn't make for very fluffy scramblers do to the watery whites, but they tasted fine.  **So, I can confirm the findings of the Mother Earth News experiment.  Fresh, unwashed eggs stored in the refrigerator were perfectly edible after 7 months 15 days (227 days)!**&#xD;&#xA;&#xD;&#xA;I am surprised by what I have read about [chalazae][4] and cloudy whites.  Both are supposedly indicators of a fresh egg.  That's not been my experience.  Chalazae are the white strands of tissue that keep the yolk centered in the egg and supposedly disappear as the egg ages.  Cloudy whites are caused by carbon dioxide and, supposedly, the white will clarify as it ages and that carbon dioxide escapes through the shell.  To answer the question I posed when I posted the first photo, the egg on the left in the first photo is the 140 day old egg.  There is an obvious chalaza and the white is cloudy.  Same with the 227 day old egg on the left in the second photo.  The eggs on the right in these photos show no chalazae and have clear whites, but the one in the first photo is only 1 day old.  From what I see in our chicken's eggs, chalazae and cloudy whites tell you nothing about an egg's age.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.motherearthnews.com/Sustainable-Farming/1977-11-01/Fresh-Eggs.aspx&#xD;&#xA;  [2]: http://i.stack.imgur.com/jETaS.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/jEJoe.jpg&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Chalaza" />
  <row Id="32246" PostHistoryTypeId="2" PostId="15255" RevisionGUID="a2b49036-6040-49ac-bbf8-e75fee9b9e51" CreationDate="2011-06-05T19:33:47.040" UserId="1259" Text="Recipes using butter as a fat to sauté sometimes call for you to wait until the foaming has subsided. What causes the foaming? Why do you wait for it to subside? What's the difference if you don't wait, but just melt the butter and press forward?" />
  <row Id="32247" PostHistoryTypeId="1" PostId="15255" RevisionGUID="a2b49036-6040-49ac-bbf8-e75fee9b9e51" CreationDate="2011-06-05T19:33:47.040" UserId="1259" Text="What happens when butter stops foaming?" />
  <row Id="32248" PostHistoryTypeId="3" PostId="15255" RevisionGUID="a2b49036-6040-49ac-bbf8-e75fee9b9e51" CreationDate="2011-06-05T19:33:47.040" UserId="1259" Text="&lt;butter&gt;&lt;sauteing&gt;" />
  <row Id="32249" PostHistoryTypeId="2" PostId="15256" RevisionGUID="39a6f988-2e19-496d-8102-e0a1d0fbf90d" CreationDate="2011-06-05T19:43:19.213" UserId="1610" Text="I am a Brit married into a French family, so there has obviously been some teasing and so-on over the years about the relative merits of the two cooking cultures :P&#xD;&#xA;&#xD;&#xA;I recently took my wife's uncle to the UK, and made certain that he ate well - he came away impressed with the food (despite some preconceptions!), but less so with the beer. He is from the North of France, near the border with Belgium, thus giving him access to a lot of different beers.&#xD;&#xA;&#xD;&#xA;I made sure he had the opportunity to try what I consider to be good British beers (he mainly tried [Shepherd Neame][1] Kentish ales, as we were in Kent) - and the problem for him was that they were too light, as if they were lacking something.&#xD;&#xA;&#xD;&#xA;Real British ale's alcohol content usually hovers between 4 and 5% alcohol, while Belgian beers can obviously go a lot higher. While my father-in-law has developed a fondness for British beers, my wife's uncle wasn't particularly impressed, and I think it was mainly because the beer lacked the 'punch' he is used to.&#xD;&#xA;&#xD;&#xA;This made me wonder why British beer's alcohol content is so low compared to the neighbouring cultures- is it just a quirk of different cuisines, or is there some more sinister underlying reason such as the UK government wanting to reduce the impact of drunk workers on the economy at some point in the last few hundred years?&#xD;&#xA;&#xD;&#xA;Please don't take this as an attack on British beer - I have always been a big fan of the stuff, and always try to paint British food in a good image!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.shepherdneame.co.uk/our-brands/cask-ales.aspx" />
  <row Id="32250" PostHistoryTypeId="1" PostId="15256" RevisionGUID="39a6f988-2e19-496d-8102-e0a1d0fbf90d" CreationDate="2011-06-05T19:43:19.213" UserId="1610" Text="Why is the alcohol content in British beer so weak?" />
  <row Id="32251" PostHistoryTypeId="3" PostId="15256" RevisionGUID="39a6f988-2e19-496d-8102-e0a1d0fbf90d" CreationDate="2011-06-05T19:43:19.213" UserId="1610" Text="&lt;beer&gt;&lt;history&gt;&lt;english-cuisine&gt;" />
  <row Id="32252" PostHistoryTypeId="2" PostId="15257" RevisionGUID="fb955648-b643-4a46-87fe-bf3d43ca2b8a" CreationDate="2011-06-05T19:43:54.243" UserId="4194" Text="The foaming is caused by the water in the butter boiling away. The main reason you wait for it to subside is simply because that means the butter has had long enough to reach a proper temperature for cooking: too cold and the food will absorb the butter rather than fry in it. However, this usually applies more to recipes that require relatively fast cooking. You'd sweat onions or scramble eggs when the foaming starts, for example." />
  <row Id="32253" PostHistoryTypeId="6" PostId="5612" RevisionGUID="fe6fbc9f-63d9-450f-8627-f248665b538d" CreationDate="2011-06-05T19:59:48.733" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;basil&gt;&lt;flowers&gt;" />
  <row Id="32254" PostHistoryTypeId="2" PostId="15258" RevisionGUID="05b318a5-a964-45d0-b427-35fc18e93a28" CreationDate="2011-06-05T20:13:46.457" UserId="6303" Text="Many of the recipes that I've seen using beer have relied on leavening properties (yeast), especially in the case of beer bread which is made without yeast or baking powder/soda. I suspect that you could use alcohol-free beer in baking, although Erik P. makes the valid point that alcohol could have an effect on the outcome of the product (because of evaporation time/temperature, etc.). In looking for substitutions, you need to consider why you're substituting. If you want to avoid alcohol but still want to maintain the flavor, you could try an alcohol-free beer. If you are okay with alcohol but not with the flavor, I would either go for a &quot;watery, terrible, cheap domestic beer&quot; or look for a recipe without beer. With the former, odds are you won't taste it anyway (not that you would want to), but you'll get the chemical reaction that you rightly suspect is at play. Many sites have recommended pale ales and brown ales for cooking. &#xD;&#xA;&#xD;&#xA;From http://www.globalgourmet.com/food/egg/egg0397/beertips.html#ixzz1OQxJr7dR (I couldn't get the blockquote to work with the bullets):&#xD;&#xA;&#xD;&#xA; - Beer is by nature bitter. It comes&#xD;&#xA;   from the hops. Malt adds a sweet&#xD;&#xA;   flavor that counteracts and&#xD;&#xA;   harmonizes with the bitterness.&#xD;&#xA;   Likewise, sweet foods profit from the&#xD;&#xA;   marriage with the hops' bitter taste.&#xD;&#xA;   Use sugary vegetables like onions,&#xD;&#xA;   carrots, corn, etc., and even add&#xD;&#xA;   some honey, molasses or sugar itself.&#xD;&#xA;   Caramelized onions are a classic&#xD;&#xA;   example of a sweet vegetable ideal with beer.&#xD;&#xA; - The bitter hop flavor also helps&#xD;&#xA;   counteract the richness of creamy,&#xD;&#xA;   oil-based or cheese dishes, but&#xD;&#xA;   flavor-wise, use it as sparingly as&#xD;&#xA;   you would a squeeze of lime or touch&#xD;&#xA;   of vinegar.&#xD;&#xA; - Acidic foods like tomatoes, citrus fruits, vinegar and mustard can&#xD;&#xA;   compliment the sweet flavors, adding&#xD;&#xA;   balance and depth to the dish.&#xD;&#xA; - The yeast is perfectly suited to baking and battering. Breads, fritters and pancakes profit from being made with very yeasty brews, which lighten the texture and make for tender, tasty crusts.&#xD;&#xA; - Beer tenderizes meats, making for good marinades. Game marries well with beer, but so does chicken and fish. For the newbie, robust dishes are a good way to start before experimenting with the subtleties beer can have on more refined flavorings.&#xD;&#xA; - The more the beer is cooked and reduced, the stronger its flavor will be. If the dish requires long cooking and reduction, avoid using too strong a brew, lest you end up overdoing it.&#xD;&#xA; - Finally, sample some beers to understand the range of flavors. If you can imagine a beer going well with a particular dish as a beverage, then it would likely make a good ingredient as well." />
  <row Id="32255" PostHistoryTypeId="2" PostId="15259" RevisionGUID="16091c6f-295b-4a43-a557-66cc8120f093" CreationDate="2011-06-05T20:20:58.447" UserId="6303" Text="Wheat flour is denser, has more gluten, and tends to dry out products. To compensate, sift more, do not overmix, and up your wet ingredients slightly. From http://www.ehow.com/how_2299938_substitute-wholewheat-flour-white.html.&#xD;&#xA;&#xD;&#xA;You may also want to try leaving a little bit of white flour to maintain some of the fluffiness. My secret weapon is white whole wheat flour, which is lighter than standard whole wheat flour and tastes more like white flour but has the same health benefits as the whole wheat flour we're used to. Because so many people are looking for whole wheat recipes, you may want to try a recipe that is specifically designed for whole wheat flour--both for taste and texture. Try http://www.kingarthurflour.com/recipes/whole-grains (they make my favorite white whole wheat flour). " />
  <row Id="32256" PostHistoryTypeId="2" PostId="15260" RevisionGUID="a61577f2-7d8f-483c-8e30-f69b6ce9399e" CreationDate="2011-06-05T20:39:31.537" UserId="6387" Text="My friends from Portugal have a chorizo cooker (something, I believe, a bit like [this][1]), and they would like to use it in the UK. In Portugal they burn pure alcohol in it, which they purchase from pharmacies.&#xD;&#xA;&#xD;&#xA;As far as I am aware, in the UK we are not able to buy alcohol so freely. Does anyone know of where alcohol *can* be bought, or of a suitable alternative fuel?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://globalmoodlocalfooddotcom.files.wordpress.com/2011/03/flame-cooked-chorizo-at-bar-estrela-in-london.jpg" />
  <row Id="32257" PostHistoryTypeId="1" PostId="15260" RevisionGUID="a61577f2-7d8f-483c-8e30-f69b6ce9399e" CreationDate="2011-06-05T20:39:31.537" UserId="6387" Text="Availability of pure alcohol in the UK (or alternatives for cooking)" />
  <row Id="32258" PostHistoryTypeId="3" PostId="15260" RevisionGUID="a61577f2-7d8f-483c-8e30-f69b6ce9399e" CreationDate="2011-06-05T20:39:31.537" UserId="6387" Text="&lt;stove&gt;&lt;alcohol&gt;&lt;chorizo&gt;" />
  <row Id="32259" PostHistoryTypeId="2" PostId="15261" RevisionGUID="faf167b5-ae7f-4708-9ce1-926555e21c8f" CreationDate="2011-06-05T20:40:23.413" UserId="6345" Text="I think the reason is the strong pub culture in Britain. The idea is you go to a pub, hang out, have some food, and generally spend an afternoon or evening socializing with your mates.  For that purpose, a beer that is lower in alcohol is ideal, since you can sip numerous pints over the course of the evening without becoming drunk to a socially unacceptable level.  The culture is so strong in fact that there's even a market for low-alcohol &quot;session&quot; beers with 3.2-3.7% alcohol, specifically intended for extending drinking." />
  <row Id="32260" PostHistoryTypeId="4" PostId="15260" RevisionGUID="d17e8945-b5cf-4a67-a264-0c9fda81f153" CreationDate="2011-06-05T21:28:37.260" UserId="4638" Comment="Edited question title for clarity" Text="Availability of pure alcohol in the UK (or alternatives as fuel for alcohol-burning cookers)" />
  <row Id="32261" PostHistoryTypeId="2" PostId="15262" RevisionGUID="7be0773c-0ff5-4abb-9248-73d256e1442c" CreationDate="2011-06-05T22:36:32.133" UserId="641" Text="[According to Harold McGee][1], using olive oil to fry is basically a waste of money. &quot;After I’d heated them, none of the olive oils had much olive flavor left. In fact, they didn’t taste much different from the seed oils.&quot;&#xD;&#xA;&#xD;&#xA;According to a [Spanish study][2] I have access to, you could use high oleic sunflower oil for frying as it degrades better.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2010/11/17/dining/17curious.html&#xD;&#xA;  [2]: http://www.ocu.org/aceite-para-freir-s292934.htm" />
  <row Id="32262" PostHistoryTypeId="2" PostId="15263" RevisionGUID="4257eea3-8b6f-4d79-93a2-cd4d22f88cd5" CreationDate="2011-06-05T22:48:46.723" UserId="6306" Text="I read somewhere -- maybe a James Peterson cookbook? -- that putting olive oil in the blender for more than a few seconds will make it bitter. However, many recipes for hummus, aioli, and other things call for blending olive oil. At times I've felt that making hummus without the oil, and then stirring it in at the end gives a better flavor, but I can't say for sure. &#xD;&#xA;&#xD;&#xA;Does anyone have any advice about this?" />
  <row Id="32263" PostHistoryTypeId="1" PostId="15263" RevisionGUID="4257eea3-8b6f-4d79-93a2-cd4d22f88cd5" CreationDate="2011-06-05T22:48:46.723" UserId="6306" Text="Olive oil gets bitter in blender?" />
  <row Id="32264" PostHistoryTypeId="3" PostId="15263" RevisionGUID="4257eea3-8b6f-4d79-93a2-cd4d22f88cd5" CreationDate="2011-06-05T22:48:46.723" UserId="6306" Text="&lt;blender&gt;&lt;olive-oil&gt;" />
  <row Id="32265" PostHistoryTypeId="2" PostId="15264" RevisionGUID="2d0950b3-aade-4030-808f-fd5f79cde02f" CreationDate="2011-06-05T23:08:48.007" UserId="3203" Text="What you are after is commonly called Methylated Spirits, or Meths. Also known as denatured alcohol&#xD;&#xA;&#xD;&#xA;It is made from ethanol (ethyl alcohol) and tainted with a dash of methanol to make it unfit for human consumption. It is usually coloured purple&#xD;&#xA;&#xD;&#xA;In many countries it has a bittering agent added (check the label, or taste it), since many people seem to want to risk drinking methanol&#xD;&#xA;&#xD;&#xA;The bittering agent may make your food taste very bad with such a cooker you pictured. Specialist painting, food product, or chemical suppliers may sell non-bittered versions, often without added colour too&#xD;&#xA;" />
  <row Id="32266" PostHistoryTypeId="2" PostId="15265" RevisionGUID="616f147f-341a-4f84-a223-0e336ac864ca" CreationDate="2011-06-05T23:23:07.070" UserId="3203" Text="Weak white flour was mostly invented to make cakes and other soft delicacies, you cannot generally expect wholemeal (whole wheat) flour to work as an exact equivalent in such a thing&#xD;&#xA;&#xD;&#xA;Personally the difference is not really important , and is just what you are used too&#xD;&#xA;&#xD;&#xA;The protein (gluten) level in wholemeal (whole wheat) depends on wheat source and shelf life. Most of the protein is in the endosperm (the white stuff). From the same wheat source wholemeal floor will have a lower protein level due to it being bulked out by the bran and germ, and a lower active protein level by the effects of the the bran and germ&#xD;&#xA;&#xD;&#xA;For kneaded products (bread, pizza dough etc) you can replace generally replace it 1:1 without any other changes to the recipe, other than a little more kneaded. Any difference is generally in what you perceive the finished product should be like  - white colour and no fluffy bits (bran)&#xD;&#xA;&#xD;&#xA;Wholemeal (whole wheat) has a much shorter shelf life than white flour, This is where most people have unsatisfactory results with it, and it earns it's &quot;hard to use&quot; badge&#xD;&#xA;" />
  <row Id="32267" PostHistoryTypeId="5" PostId="15265" RevisionGUID="91fc7798-6778-43c9-99d8-e067e649b5d3" CreationDate="2011-06-05T23:31:58.557" UserId="3203" Comment="added 44 characters in body; deleted 8 characters in body" Text="Weak white flour was mostly invented to make cakes and other soft delicacies, you cannot generally expect wholemeal (whole wheat) flour to work as an exact equivalent in such a thing&#xD;&#xA;&#xD;&#xA;Personally the difference is not really important , and is just what you are used too&#xD;&#xA;&#xD;&#xA;The protein (gluten) level in wholemeal (whole wheat) depends on wheat source and shelf life. Most of the protein is in the endosperm (the white stuff)&#xD;&#xA;&#xD;&#xA;From the same wheat source wholemeal flour will have a lower protein level than white flour due to it being bulked out by the bran (low protein) and germ (no protein), and a lower effect of  protein by the effects of the the bran and germ&#xD;&#xA;&#xD;&#xA;For kneaded products (bread, pizza dough etc) you can generally replace it 1:1 without any other changes to the recipe, other than a little more kneading. Any difference is generally in what you perceive the finished product should be like - white colour and no fluffy bits (bran)&#xD;&#xA;&#xD;&#xA;Wholemeal (whole wheat) has a much shorter shelf life than white flour, This is where most people have unsatisfactory results with it, and it earns it's &quot;hard to use&quot; badge&#xD;&#xA;" />
  <row Id="32268" PostHistoryTypeId="2" PostId="15266" RevisionGUID="9195452e-7524-444f-ad40-cdf25a88b221" CreationDate="2011-06-05T23:34:58.497" UserId="5885" Text="Well, this is a common confusion between &quot;sour&quot; and &quot;bitter&quot;.&#xD;&#xA;&#xD;&#xA;The better your olive oil is, the lower its acid value - extra virgin olive oil has the lowest acid value, it is pressed in ways that reduce contact with atmospheric oxygen. Contact with oxygen increases the acid value of olive oil.&#xD;&#xA;&#xD;&#xA;Whizzing olive oil in a blender aerates it, and the resultant oxidation increases the acid value, ie it gets more acidic and tastes &quot;sourer&quot;.&#xD;&#xA;&#xD;&#xA;Lots of people can discern the change, but they don't use the right word to express it ..." />
  <row Id="32269" PostHistoryTypeId="2" PostId="15267" RevisionGUID="9ae508c8-4abf-41e9-94e9-8f396cdc9db1" CreationDate="2011-06-05T23:47:44.013" UserId="5885" Text="You can't use methylated spirit to cook that way. Methylated spirit contains 1% pyridine to deter people from drinking it, and it will taint the sausage (and no, they don't say what is in it on the label).&#xD;&#xA;&#xD;&#xA;The way that excise tariffs are set up, you could buy pure alcohol in UK, but the duty would drive the price to about £75 per litre.&#xD;&#xA;&#xD;&#xA;Better to buy pure alcohol in countries that are used to selling it retail (I always bring back a couple of litres from Italy, about €16 / litre).&#xD;&#xA;" />
  <row Id="32270" PostHistoryTypeId="2" PostId="15268" RevisionGUID="41afb20b-5463-45a0-a537-7ab4fd4900c5" CreationDate="2011-06-06T00:04:23.523" UserId="5885" Text="It's the points/levels in the duty imposed that have made UK beer weak, from a historic point of view.&#xD;&#xA;&#xD;&#xA; Over 4% and you are on to a higher tariff point for the duty paid on it, so brewers aimed at 3.9x% for a long time, although there have been changes, and a lot of brewers find that people are prepared to pay a few pennies extra for a stronger brew these days.&#xD;&#xA;&#xD;&#xA;Pub prices were once highly sensitive to duty, but so much of the price of a pint is now determined by the running costs of the pub, rather than duty, that stronger beers are becoming more common.&#xD;&#xA;&#xD;&#xA;When I was a lad, Old Peculier was only sold in 6oz bottles, and a lot of pubs would only sell it in halves on draught ..." />
  <row Id="32271" PostHistoryTypeId="2" PostId="15269" RevisionGUID="c1fb8a04-ca1c-4284-b144-abf7b27ea54a" CreationDate="2011-06-06T00:56:08.507" UserId="5660" Text="You're starting with the fat too cold. You need it screaming hot, before you start.&#xD;&#xA;&#xD;&#xA;Put the basket in the fryer and let the oil heat up. When you think it is getting close to working temperature, add ONE chip to the fat, sideways so it will stay in the basket. If it doesn't come straight back up to the surface, fish it out with the basket and wait a bit longer. Take another chip and try again - repeat until the chip comes straight back up. Then add the chips quickly, a handful at a time (a spatter guard and gloves are good ideas). Don't put the chips in the basket, then lower them into the fat - they will stick to the basket. keep the basket in the fryer and throw the chips into the fat - sideways, so they don't go through the holes in the basket.&#xD;&#xA;&#xD;&#xA;LOL you've seen those stupid looking kids in MacDonalds doing this routinely, now you have to give them some kudos ..." />
  <row Id="32272" PostHistoryTypeId="5" PostId="15269" RevisionGUID="3cca0d95-28aa-4db7-8e0c-1937c86f44a1" CreationDate="2011-06-06T01:01:51.047" UserId="5660" Comment="better Format and typo corrected." Text="You're starting with the fat too cold. You need it screaming hot, before you start.&#xD;&#xA;&#xD;&#xA;Put the basket in the fryer and let the oil heat up. When you think it is getting close to working temperature, add ONE chip to the fat, sideways so it will stay in the basket - not pointing downwards. &#xD;&#xA;If it doesn't come straight back up to the surface, fish it out with the basket and wait a bit longer. Take another chip and try again - repeat until the chip comes straight back up. Then add the chips quickly, a handful at a time (a spatter guard and gloves are good ideas). &#xD;&#xA;&#xD;&#xA;Don't put the chips in the basket, then lower them into the fat - they will stick to the basket. Keep the basket in the fryer and throw the chips into the fat - sideways, so they don't go through the holes in the basket.&#xD;&#xA;&#xD;&#xA;LOL you've seen those stupid looking kids in MacDonalds doing this routinely, now you have to give them some kudos - they always put the basket into the oil, then throw the fries in." />
  <row Id="32273" PostHistoryTypeId="25" PostId="15263" RevisionGUID="245dc062-3d70-4651-9662-4b9cac13d334" CreationDate="2011-06-06T02:51:10.723" Comment="http://twitter.com/#!/StackCooking/status/77568180851191808" />
  <row Id="32274" PostHistoryTypeId="5" PostId="15259" RevisionGUID="b1fa0e84-4ca3-4676-bb07-32087ef5e8d4" CreationDate="2011-06-06T03:32:09.817" UserId="6303" Comment="Added sources and more details, improved formatting." Text="Wheat flour is denser, has more protein and tends to dry out products. To compensate, sift more, do not overmix, and up your wet ingredients slightly. From [eHow](http://www.ehow.com/how_2299938_substitute-wholewheat-flour-white.html). [TLC](http://recipes.howstuffworks.com/tools-and-techniques/baking-flour-facts.htm) confirms that whole wheat flour is higher in protein because it is milled from hard wheat which is naturally higher in protein, and then ground whole wheat flour is 25% higher in protein than all-purpose flour. &#xD;&#xA;&#xD;&#xA;Some sites (including [TLC](http://recipes.howstuffworks.com/tools-and-techniques/baking-flour-facts.htm)) recommend only subsituting out up to half of white flour with whole wheat, except if you're using white whole wheat flour (see below).&#xD;&#xA;&#xD;&#xA;My secret weapon is white whole wheat flour, which is lighter than standard whole wheat flour and tastes more like white flour but has the same health benefits as the whole wheat flour we're used to. Because so many people are looking for whole wheat recipes, you may want to try a recipe that is specifically designed for whole wheat flour--both for taste and texture. Try [King Arthur Flour](http://www.kingarthurflour.com/recipes/whole-grains) for recipes (they make my favorite white whole wheat flour, and they have a recipe for whole wheat biscotti!). " />
  <row Id="32275" PostHistoryTypeId="2" PostId="15270" RevisionGUID="1ef2100b-1cb4-4cc2-b116-e0de330e7f04" CreationDate="2011-06-06T04:50:12.433" UserId="2174" Text="For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasonings (usually seafood boil packets, lemons, and old bay).&#xD;&#xA;&#xD;&#xA;Most recipes I've seen have you just dump the &quot;broth&quot; into the sink.  Is it possible to save the broth and use it for anything else later?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32276" PostHistoryTypeId="1" PostId="15270" RevisionGUID="1ef2100b-1cb4-4cc2-b116-e0de330e7f04" CreationDate="2011-06-06T04:50:12.433" UserId="2174" Text="Can the broth from a low country boil be used for anything else?" />
  <row Id="32277" PostHistoryTypeId="3" PostId="15270" RevisionGUID="1ef2100b-1cb4-4cc2-b116-e0de330e7f04" CreationDate="2011-06-06T04:50:12.433" UserId="2174" Text="&lt;seafood&gt;" />
  <row Id="32278" PostHistoryTypeId="5" PostId="15264" RevisionGUID="681d525b-b604-42c4-851f-7851e0a054e5" CreationDate="2011-06-06T05:38:11.917" UserId="3203" Comment="added 57 characters in body" Text="What you are after is commonly called Methylated Spirits, or Meths. Also known as denatured alcohol&#xD;&#xA;&#xD;&#xA;It is made from ethanol (ethyl alcohol) and tainted with a dash of methanol to make it unfit for human consumption. It is usually coloured purple&#xD;&#xA;&#xD;&#xA;In many countries it has a bittering agent added (check the label, or taste it), since many people seem to want to risk drinking methanol&#xD;&#xA;&#xD;&#xA;The bittering agent may make your food taste very bad with such a cooker you pictured&#xD;&#xA;&#xD;&#xA;What you need is &quot;Industrial Methylated Spirits&quot; from food product, paint or chemical suppliers. It generally does not have bittering agents or colouring added, just methanol&#xD;&#xA;" />
  <row Id="32279" PostHistoryTypeId="25" PostId="15256" RevisionGUID="510afc27-db32-404f-a187-a1416137a35b" CreationDate="2011-06-06T05:51:11.460" Comment="http://twitter.com/#!/StackCooking/status/77613484359168000" />
  <row Id="32280" PostHistoryTypeId="2" PostId="15271" RevisionGUID="f888dd10-5d69-4d05-b760-e60ebbeb72bf" CreationDate="2011-06-06T06:17:19.490" UserId="6345" Text="I have a couple ideas that are worth a shot.  &#xD;&#xA;&#xD;&#xA;One note: **you may wish to reduce the broth down by half** to get a stronger flavor for use in other dishes; however, taste it periodically to make sure it's not becoming too overpowering in flavor. **If the boil is already fully salted, you will need to adjust salt accordingly when using the broth in cooking.** Reduce salt in dishes prepared from it, avoid reducing the broth to prevent it becoming too salty, and maybe even dilute it down with water.&#xD;&#xA;&#xD;&#xA;Anyway, my ideas:&#xD;&#xA; &#xD;&#xA;1. **Risotto:** use it for the broth or stock. You may wish to add some more sausage and seasfood bits in for extra tastiness.&#xD;&#xA;&#xD;&#xA;2. **Rice/pilaf:** use the broth in place of water for cooking the rice.  It'll give a richer flavor to the result.&#xD;&#xA; &#xD;&#xA;3. **Bisque:**  Reduce broth, salt it, season, and mix with cream and maybe a little roux to thicken it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;4. **Pan sauce:** Throw broth in a saucepan, reduce it by up to half, and stir in cold roux to thicken, then season with salt, paprika, pepper, herbs (thyme, parsley, rosemary), and maybe a splash of white wine.  It should produce an excellent savory sauce, akin to a veloute.&#xD;&#xA;&#xD;&#xA;5. **Bread:** Replace some or all of the water in bread you bake with the broth, to give the bread part of the flavor.  _Since I don't know how much of each ingredient the boil has, I can't say if this will come out tasty or not, but it's worth a shot._&#xD;&#xA;&#xD;&#xA;The other 4 items are pretty safe bets, as long as the broth is fairly tasty." />
  <row Id="32281" PostHistoryTypeId="5" PostId="15271" RevisionGUID="f7b7eff9-24dc-4d34-802e-55f0cdb58d63" CreationDate="2011-06-06T06:24:50.237" UserId="6345" Comment="re-order notes, add a couple more ideas" Text="Your instincts are good; throwing tasty broth away is a criminal waste!  I have a couple ideas that are worth a shot.  &#xD;&#xA;&#xD;&#xA;1. **Risotto:** use it for the broth or stock. You may wish to add some more sausage and seasfood bits in for extra tastiness.&#xD;&#xA;&#xD;&#xA;2. **Rice/pilaf:** use the broth in place of water for cooking the rice.  It'll give a richer flavor to the result.&#xD;&#xA; &#xD;&#xA;3. **Bisque:**  Reduce broth, salt it, season, and mix with cream and maybe a little roux to thicken it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;4. **Pan sauce:** Throw broth in a saucepan, reduce it by up to half, and stir in cold roux to thicken, then season with salt, paprika, pepper, herbs (thyme, parsley, rosemary), and maybe a splash of white wine.  It should produce an excellent savory sauce, akin to a veloute.&#xD;&#xA;&#xD;&#xA;5. **Bread:** Replace some or all of the water in bread you bake with the broth, to give the bread part of the flavor.  _Since I don't know how much of each ingredient the boil has, I can't say if this will come out tasty or not, but it's worth a shot._&#xD;&#xA;&#xD;&#xA;The other 4 items are pretty safe bets, as long as the broth is fairly tasty. If you reduce and thicken the broth with roux, cornstarch, cream, or cheese, you'll probably be able to turn it into something tasty to dip bread into. In a pinch, it could also become a soup.&#xD;&#xA;&#xD;&#xA;One note: **you may wish to reduce the broth down by half** to get a stronger flavor for use in other dishes; however, taste it periodically to make sure it's not becoming too overpowering in flavor. **If the boil is already fully salted, you will need to adjust salt accordingly when using the broth in cooking.** Reduce salt in dishes prepared from it, avoid reducing the broth to prevent it becoming too salty, and maybe even dilute it down with water.&#xD;&#xA; &#xD;&#xA;" />
  <row Id="32282" PostHistoryTypeId="2" PostId="15272" RevisionGUID="f2c0c72f-ab3b-41e9-adc7-78366627cb26" CreationDate="2011-06-06T06:57:30.927" UserId="6345" Text="I'm not much of a pie baker, but I am something of a chemist.  So, I can tell you that the yogurt is pretty sour (pH around 4.4.-4.7), but the acidity comes from lactic acid, which tastes different than the acetic acid of vinegar or the citric acid in citrus fruits.  &#xD;&#xA;&#xD;&#xA;I think it's the flavor of citric acid you want, and are missing, not the actual acidity (with cream of tarter in there it should be quite acid).  In this case, lime is a natural partner to papaya. Rather than flavoring the yogurt with vanilla, why not use a healthy jigger of lime juice and its zest?  The juice has a pH of around 2, so it will also increase the acidity some.  The zest gives the essential oils of the fruit, giving a stronger lime smell and flavor (without actually impacting the acidity)." />
  <row Id="32283" PostHistoryTypeId="5" PostId="15271" RevisionGUID="d69a017c-eb4c-461a-9943-173430b2dd42" CreationDate="2011-06-06T07:19:28.827" UserId="6345" Comment="clarify: reduce amount vs. simmering to reduce" Text="Your instincts are good; throwing tasty broth away is a criminal waste!  I have a couple ideas that are worth a shot.  &#xD;&#xA;&#xD;&#xA;1. **Risotto:** use it for the broth or stock. You may wish to add some more sausage and seasfood bits in for extra tastiness.&#xD;&#xA;&#xD;&#xA;2. **Rice/pilaf:** use the broth in place of water for cooking the rice.  It'll give a richer flavor to the result.&#xD;&#xA; &#xD;&#xA;3. **Bisque:**  Reduce broth, salt it, season, and mix with cream and maybe a little roux to thicken it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;4. **Pan sauce:** Throw broth in a saucepan, reduce it by up to half, and stir in cold roux to thicken, then season with salt, paprika, pepper, herbs (thyme, parsley, rosemary), and maybe a splash of white wine.  It should produce an excellent savory sauce, akin to a veloute.&#xD;&#xA;&#xD;&#xA;5. **Bread:** Replace some or all of the water in bread you bake with the broth, to give the bread part of the flavor.  _Since I don't know how much of each ingredient the boil has, I can't say if this will come out tasty or not, but it's worth a shot._&#xD;&#xA;&#xD;&#xA;The other 4 items are pretty safe bets, as long as the broth is fairly tasty. If you reduce and thicken the broth with roux, cornstarch, cream, or cheese, you'll probably be able to turn it into something tasty to dip bread into. In a pinch, it could also become a soup.&#xD;&#xA;&#xD;&#xA;One note: **you may wish to simmer the broth down until reduced by half** to get a stronger flavor for use in other dishes; however, taste it periodically to make sure it's not becoming too overpowering in flavor. **If the boil is already fully salted, you will need to adjust salt accordingly when using the broth in cooking.** Reduce salt in dishes prepared from it, avoid reducing down the broth to prevent it becoming too salty, and maybe even dilute it down with water.&#xD;&#xA; &#xD;&#xA;" />
  <row Id="32284" PostHistoryTypeId="2" PostId="15273" RevisionGUID="4466895d-5d0d-4a22-a348-ac9f08e4ad18" CreationDate="2011-06-06T08:20:34.500" UserId="641" Text="I've bought two mandolins recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandolin has a V-shaped knife. The blades are no adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waist time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandolin, I'll be looking for:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Adjustable blades.&#xD;&#xA; 3. Dishwasher proof plastic over stainless steel?&#xD;&#xA; 4. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;" />
  <row Id="32285" PostHistoryTypeId="1" PostId="15273" RevisionGUID="4466895d-5d0d-4a22-a348-ac9f08e4ad18" CreationDate="2011-06-06T08:20:34.500" UserId="641" Text="What to look for in a mandolin?" />
  <row Id="32286" PostHistoryTypeId="3" PostId="15273" RevisionGUID="4466895d-5d0d-4a22-a348-ac9f08e4ad18" CreationDate="2011-06-06T08:20:34.500" UserId="641" Text="&lt;equipment&gt;" />
  <row Id="32287" PostHistoryTypeId="5" PostId="15273" RevisionGUID="dd0199cf-5a01-4e50-b323-e170c93bec58" CreationDate="2011-06-06T08:39:26.563" UserId="641" Comment="Added safety to list." Text="I've bought two mandolins recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandolin has a V-shaped knife. The blades are no adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waist time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandolin, I'll be looking for:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Adjustable blades.&#xD;&#xA; 3. Dishwasher proof plastic over stainless steel?&#xD;&#xA; 4. Safety.&#xD;&#xA; 5. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;" />
  <row Id="32288" PostHistoryTypeId="2" PostId="15274" RevisionGUID="a89c5169-d0d4-4bbf-b8b0-8528d2b8687d" CreationDate="2011-06-06T10:23:01.423" UserId="6390" Text="If he likes belgian beer, maybe you should give him an India Pale Ale http://en.wikipedia.org/wiki/India_Pale_Ale&#xD;&#xA;&#xD;&#xA;Normally they have more alcohol and have a &quot;stronger&quot; (more hoppy) flavour.&#xD;&#xA;Maybe this suits his taste better." />
  <row Id="32289" PostHistoryTypeId="2" PostId="15275" RevisionGUID="eac97ab9-d890-4d9d-957c-ea14ab26d8ac" CreationDate="2011-06-06T10:32:28.963" UserId="6389" Text="For being more precise:&#xD;&#xA;&#xD;&#xA;**Tomatos** are acid! This is the characteristic of tomatos. And this is also the reason of tomato success. &#xD;&#xA;Thanks to this quality tomato makes edible all other acidless food. &#xD;&#xA;Acidity produces a strong salivation that makes easiest the first approach with food you eat, clean palate and give the wish to eat again at once. &#xD;&#xA;But also acidity makes bite fairly bound in mouth up to bottom.&#xD;&#xA;&#xD;&#xA;In fact before tomato, acidity was taken from citrus and fruits. &#xD;&#xA;&#xD;&#xA;Of course acidity makes food bitter. This is the only reason of bitterness of tomato sauce. &#xD;&#xA;&#xD;&#xA;There are two main ways we use in Italy to remove that bitterness:&#xD;&#xA;&#xD;&#xA; - a pinch of sugar in the sauce while&#xD;&#xA;   cooking it. This is the main and&#xD;&#xA;   traditional one!&#xD;&#xA; - a pinch  of bicarbonate of soda.&#xD;&#xA;&#xD;&#xA;The garlic and also triturated carrot are other ways but alter the sauce. I don't advice those for genuine tomato sauce. &#xD;&#xA;&#xD;&#xA;I hope you have a better understanding of bitterness and I could help you validating what Bruce said about how to remove it. &#xD;&#xA;&#xD;&#xA;The Italian cooker ;)" />
  <row Id="32290" PostHistoryTypeId="25" PostId="15273" RevisionGUID="31a0f0dd-d181-4c63-a647-ee3c4ab6e00f" CreationDate="2011-06-06T11:51:12.267" Comment="http://twitter.com/#!/StackCooking/status/77704082038599680" />
  <row Id="32291" PostHistoryTypeId="2" PostId="15276" RevisionGUID="f3dc0fe2-9eb3-4142-9a09-6a93126ccb7a" CreationDate="2011-06-06T14:14:02.857" UserId="2832" Text="This would probably be good as an ingredient in a barbecue sauce, assuming the jelly will mix into the other components." />
  <row Id="32292" PostHistoryTypeId="5" PostId="15231" RevisionGUID="6ecb70b9-a275-4490-85ba-50c31c655eff" CreationDate="2011-06-06T14:35:54.323" UserId="41" Comment="added 5 characters in body; edited title; deleted 238 characters in body" Text="I have a recipe that calls for use of a 4 qt crockpot. However, I only have a 6 qt. Is it okay to use the 6 qt instead? The recipe is for a pudding cake." />
  <row Id="32293" PostHistoryTypeId="4" PostId="15231" RevisionGUID="6ecb70b9-a275-4490-85ba-50c31c655eff" CreationDate="2011-06-06T14:35:54.323" UserId="41" Comment="added 5 characters in body; edited title; deleted 238 characters in body" Text="Can I use a larger crockpot than the recipe calls for?" />
  <row Id="32294" PostHistoryTypeId="11" PostId="15231" RevisionGUID="1891a2b1-7154-4dbb-bdc2-2e6e3068af92" CreationDate="2011-06-06T14:36:22.433" UserId="41" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32295" PostHistoryTypeId="6" PostId="15270" RevisionGUID="2beea447-3b32-4490-b94f-d0dd156274c6" CreationDate="2011-06-06T14:39:10.717" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;seafood&gt;&lt;broth&gt;" />
  <row Id="32296" PostHistoryTypeId="2" PostId="15277" RevisionGUID="d0599dc2-615a-4297-b18f-9e0c71bb7c89" CreationDate="2011-06-06T14:46:35.370" UserId="6365" Text="As a minimalist chef myself, I have to ask if a mandolin is truly a requirement in your kitchen.  Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating your own julienned veggies due to your fascinating, lightning fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, research shows that japanese mandolins may offer the most affordable and intuitive options.  A specific french-style option that Cooks Illustrated recommends is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: *&quot;First master your craft, then *earn* speed as the external expression of internal fluency&quot; Notes on Cooking by Costello and Reich -- a poetic way to say don't slice your fingers off trying to beat out the next guy.*" />
  <row Id="32297" PostHistoryTypeId="25" PostId="15260" RevisionGUID="610fa8c0-6231-4307-a58e-2f0b9c297410" CreationDate="2011-06-06T14:51:13.323" Comment="http://twitter.com/#!/StackCooking/status/77749386519658496" />
  <row Id="32298" PostHistoryTypeId="2" PostId="15278" RevisionGUID="8d9c1fc7-6e68-4c2e-94fb-e8a64c92df4b" CreationDate="2011-06-06T15:42:19.333" UserId="6389" Text="First at all I apologize for my English. &#xD;&#xA;&#xD;&#xA;Basically remarks made before are not really true. &#xD;&#xA;Smoke point took alone does not mean anything. There are other consideration that must be done to analize oil transformation.&#xD;&#xA;&#xD;&#xA; - **What is friying?**&#xD;&#xA;&#xD;&#xA;Let's go in order considering two aspects: *oxidation parameters* and *healthy parameters*:&#xD;&#xA;&#xD;&#xA;***Frying is an accelerated process of oxidizing*** (air oxigene attacks lipidic substratum). &lt;br&gt;&#xD;&#xA;The transformation is more accelerated as higher is the oil unsaturation (presence of double connection that is a point of weakness). &#xD;&#xA;&#xD;&#xA;So the stability of fatty acids is related to double connections in its structure and decreases in the order of those categories:&#xD;&#xA;&#xD;&#xA;*-saturated: 0 unsaturation&lt;br&gt; &#xD;&#xA;-monounsaturated: 1 unsaturation&lt;br&gt;&#xD;&#xA;-poliunsaturated: 2-3 unsaturations*&#xD;&#xA; &#xD;&#xA;So it means 0 unsaturation are definitely more stable oils during frying. &lt;br&gt;&#xD;&#xA;But there's an healthy parameters to be considered: saturated fatty acid are hamful for cardiovascular illnesses. &#xD;&#xA;&#xD;&#xA;*satured:* lard, palm;&lt;br&gt;&#xD;&#xA;*monounsaturated:* olive, sunflower (high oleic acid);&lt;br&gt;&#xD;&#xA;*poliunsaturated:* maize, soy, sunflower (high linoleic acid);&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;***So until now the better choice are monosaturated oils!*** &#xD;&#xA;&#xD;&#xA; - **The thorny subject of smoke point:**&#xD;&#xA;&#xD;&#xA;Often associated to formation of acrolein, is closely related to the physic state of oil and not to its fatty acid composition. &#xD;&#xA;&#xD;&#xA;The presence of humidity and acidity (free fatty acid), decreases the smoke point. &lt;br&gt;&#xD;&#xA;So for the same acidic composition smoke point descrease for oil with more acidity.&#xD;&#xA;&#xD;&#xA; - **So which is the better oil to fry?**&#xD;&#xA;&#xD;&#xA;Although smoke point is lowest you have to consider the ***oxidation stability*** as well. &lt;br&gt;&#xD;&#xA;*Even if you can see an oil smoking it does not always mean that the oil decomposes.* &#xD;&#xA;&#xD;&#xA;That's because they wrongly talk about smoke point as the central point instead of a more complex process called ***pyrolysis*** that is: &#xD;&#xA;&#xD;&#xA;Pyrolysis is a thermochemical decomposition of organic material at elevated temperatures in the absence of oxidizing agent (normally oxigen). &#xD;&#xA;&#xD;&#xA;**So here we came!** &lt;br&gt;**Even if extra virgen oil has a less smoke point is the more oxidation stable oil thanks to its liposoluble antioxidant (Vitamin E) and  idro-soluble (biofenoli).**&#xD;&#xA;&#xD;&#xA;I hope to have explained in better way why the smoke point is not the right (or better the only one) property of oil that has to be considered. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; - **About the taste:**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Of course the extra virgen oil has a strong taste and it's used for food without own taste as said potatoes, fries.&#xD;&#xA; &lt;br&gt;&#xD;&#xA;To not alter some taste food (fish) can be used for example peanut oil that does not have a strong taste (for its good combination of oxidation parameters and smoke point). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Other staffs should be considered.** &#xD;&#xA;&lt;br&gt; &#xD;&#xA;&#xD;&#xA; - *Not use the same oil to fry?* it's true, but there is something called ***polar compound*** formed during frying that is the health indication of frying oil. &lt;br&gt; That means that should not exceed a limit value (defined by healty department; some place the value is 25g/100g, but that means pretty more than 8 home frying; it is to control restaurant industry).&#xD;&#xA; - *heat the oil before but not cross 180ºC / 356ºF*&#xD;&#xA; - *do not bathe cold food even if the box says yes*&#xD;&#xA; - *try to keep the temperature constant*&#xD;&#xA; - *do not salt/sweeten during frying but after it*&#xD;&#xA; - *fry little portion of food to shorten the fry time*&#xD;&#xA;&#xD;&#xA;I hope I've been helpful!&#xD;&#xA;&#xD;&#xA;Kind regards!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32299" PostHistoryTypeId="2" PostId="15279" RevisionGUID="8f7bc271-091d-4bab-b15e-a6c9ec523ac3" CreationDate="2011-06-06T16:01:36.237" UserId="4638" Text="Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are &quot;type&quot;, which concerns the proportion of bran contained, and, (for special uses), &quot;grippiness&quot; or size of the particles. There is no such a thing as bread flour or cake flour. &#xD;&#xA;&#xD;&#xA;I decided to experiment with bread and bought hard wheat flour (durum flour) online. It is milled as rather large particles. I decided to mix it 50/50 with my normal flour and use a very simple bread recipe - 1% salt, 3% yeast, 55% water - which is correspons to a middle-range hydration with the typical Type 405 non-grippy flour standardly used here. I kneaded by hand, as I don't have a food processor. But while kneading the liquid in, the dough got quite firm, so I stopped adding flour. (at this point, 12% of my flour was left over). The dough was a bit easier to handle than soft wheat dough, almost non-sticking, but it was very unelastic, and didn't pass the windowpane test well even after long kneading. The baked bread was OK, but it was dense and didn't rise much. All in all, I feel it could have went better. &#xD;&#xA;&#xD;&#xA;So I am wondering how to best adapt my usual AP-flour recipes to this flour. Obviously, I should use more hydration, but how much more? And what to do about the firmness, is this normal for durum, or just the result of insufficient hydration? Why didn't it rise, should I add sugar for the yeast to be more active? And how to make it properly elastic? " />
  <row Id="32300" PostHistoryTypeId="1" PostId="15279" RevisionGUID="8f7bc271-091d-4bab-b15e-a6c9ec523ac3" CreationDate="2011-06-06T16:01:36.237" UserId="4638" Text="How to adapt recipes to hard wheat flour" />
  <row Id="32301" PostHistoryTypeId="3" PostId="15279" RevisionGUID="8f7bc271-091d-4bab-b15e-a6c9ec523ac3" CreationDate="2011-06-06T16:01:36.237" UserId="4638" Text="&lt;dough&gt;&lt;breadmaking&gt;&lt;wheat&gt;" />
  <row Id="32302" PostHistoryTypeId="5" PostId="15277" RevisionGUID="560941a2-a6d8-429b-93d3-5f48785c1398" CreationDate="2011-06-06T17:07:34.100" UserId="6365" Comment="added 207 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with fascinating, lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, research shows that japanese mandolins may offer the most affordable and intuitive options.  A specific french-style option that Cooks Illustrated recommends is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Experts recommend you build up to fancy, party-trick fast gradually.  Consider Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* (Notes on Cooking, page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy." />
  <row Id="32303" PostHistoryTypeId="5" PostId="15277" RevisionGUID="eda2c4db-28f2-4458-a632-cd5828a89efe" CreationDate="2011-06-06T17:18:50.400" UserId="6365" Comment="added 84 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with fascinating, lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, research shows that japanese mandolins may offer the most affordable and intuitive options.  A specific french-style option that [Cooks Illustrated][1] recommends is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Experts recommend you build up to fancy, party-trick fast gradually.  Consider Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][2], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooksillustrated.com&#xD;&#xA;  [2]: http://notesoncooking.com" />
  <row Id="32304" PostHistoryTypeId="5" PostId="15277" RevisionGUID="99d90322-fc4e-480c-8aba-4c6b360be755" CreationDate="2011-06-06T17:49:44.720" UserId="6365" Comment="added 172 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with fascinating, lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, some gurus say simple japanese mandolins are the most affordable and intuitive choice (take Michael Ruhlman in [The Elements of Cooking][1], page 162, for example).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Experts recommend you build up to fancy, party-trick fast gradually.  Consider Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][3], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://notesoncooking.com" />
  <row Id="32305" PostHistoryTypeId="2" PostId="15280" RevisionGUID="1f9f7d71-c2b9-415a-948e-10db112da182" CreationDate="2011-06-06T20:38:09.773" UserId="1393" Text="Every professional kitchen I've been in uses the simple Japanese Benriner brand mandolines: http://amzn.to/jznswP. They are sharp, efficient, and reasonably priced. It is indeed good advice to use a kevlar glove. Microplane sells this one: http://amzn.to/lXGlfC, which I've found works fine." />
  <row Id="32306" PostHistoryTypeId="2" PostId="15281" RevisionGUID="59cc9ac9-632c-4d14-ab04-49358de4fe57" CreationDate="2011-06-06T20:43:03.957" UserId="5885" Text="Back in history, a tablespoon was what you might call a serving spoon nowadays, perhaps 20ml-30ml, and teaspoons were more like 7ml-8ml. In these parts, old style teaspoons are still common.&#xD;&#xA;&#xD;&#xA;Somewhere in the 1960s, in an effort to prevent people having problems with medicinal doses, teaspoons were standardised to 5ml and tablespoons to 15ml in the US and Europe. &#xD;&#xA;&#xD;&#xA;Australia has standardised the tablespoon to something that reflects the old usage, although my mother's idea of a tablespoon was actually more like 25ml. It is like those old recipes where a &quot;cup&quot; turns out to be 6 fluid oz ..." />
  <row Id="32307" PostHistoryTypeId="2" PostId="15282" RevisionGUID="6db08f74-9512-4d05-9616-846bc7d4f06b" CreationDate="2011-06-06T20:49:38.020" UserId="6395" Text="I've looked all over for this and not found much.&#xD;&#xA;&#xD;&#xA;Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought &quot;gee there must be others&quot;.&#xD;&#xA;&#xD;&#xA;Any other seasonings you could add to rice while cooking it (ideally something you could put in a rice cooker or in rice that you'll cook in a pot).  I'm happy to order it by mail (especially if it's in the USA)&#xD;&#xA;&#xD;&#xA;This is a more specific version of: http://cooking.stackexchange.com/questions/10677/making-white-rice-more-tasteful" />
  <row Id="32308" PostHistoryTypeId="1" PostId="15282" RevisionGUID="6db08f74-9512-4d05-9616-846bc7d4f06b" CreationDate="2011-06-06T20:49:38.020" UserId="6395" Text="Pre-made dry seasoning to add to rice in rice cooker to make rice more flavorful?" />
  <row Id="32309" PostHistoryTypeId="3" PostId="15282" RevisionGUID="6db08f74-9512-4d05-9616-846bc7d4f06b" CreationDate="2011-06-06T20:49:38.020" UserId="6395" Text="&lt;rice&gt;&lt;seasoning&gt;&lt;rice-cooker&gt;" />
  <row Id="32310" PostHistoryTypeId="25" PostId="15270" RevisionGUID="909371c7-7b3c-49bc-859e-8742eb703118" CreationDate="2011-06-06T20:51:14.177" Comment="http://twitter.com/#!/StackCooking/status/77839986807939072" />
  <row Id="32311" PostHistoryTypeId="2" PostId="15283" RevisionGUID="6ed0361d-b81f-4d5f-8d07-45b68e71295c" CreationDate="2011-06-06T20:55:59.843" UserId="6395" Text="A relative (wife of a french chef) suggested using cheese cloth to put anything you want in the rice. You could put:&#xD;&#xA;&#xD;&#xA; - Coconut Milk (don't really need the cheesecloth for that, though :)&#xD;&#xA; - Garlic&#xD;&#xA; - Onions&#xD;&#xA; - Lime or Lemon ([Chipotle's][1] puts lime and cilantro in their rice (I&#xD;&#xA;   dont' think they use cheesecloth)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chipotle.com/en-US/Default.aspx?type=default" />
  <row Id="32312" PostHistoryTypeId="5" PostId="14641" RevisionGUID="ff18d141-168b-4b72-b5db-fd55ffcc53e4" CreationDate="2011-06-06T20:57:56.767" UserId="5252" Comment="added 25 characters in body" Text="A recipe I use all the time which is delicious and easy is: - &#xD;&#xA;&#xD;&#xA;- 125g hoisin sauce&#xD;&#xA;- 75g tomato puree&#xD;&#xA;- 35g tomato ketchup&#xD;&#xA;- 2 tbsp honey&#xD;&#xA;- 2 tbsp sweet chilli sauce&#xD;&#xA;- 2 tbsp soy sauce&#xD;&#xA;- 2 tbsp fresh ginger, finely grated (optional)&#xD;&#xA;- 2 cloves garlic, finely grated&#xD;&#xA;- Juice of 2 limes&#xD;&#xA;- 2 pinches of chilli powder&#xD;&#xA;- French parsley to garnish&#xD;&#xA;&#xD;&#xA;My suggestion would be to use some of the (non-hot) ingredients above and add them to your sauce. I would definitely leave out the ginger/chilli/garlic ingredients if you were trying this. " />
  <row Id="32313" PostHistoryTypeId="5" PostId="15277" RevisionGUID="0e97665f-213c-45ad-b5e6-ad030e656d5e" CreationDate="2011-06-06T21:20:35.633" UserId="6365" Comment="deleted 13 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, some gurus say simple japanese mandolins are the most affordable and intuitive choice (take Michael Ruhlman in [The Elements of Cooking][1], page 162, for example).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Experts recommend you build up to fancy, party-trick fast gradually.  Consider Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][3], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://notesoncooking.com" />
  <row Id="32314" PostHistoryTypeId="5" PostId="15277" RevisionGUID="ccd7ef89-f016-48bb-9705-0d29ff9d4e13" CreationDate="2011-06-06T21:47:15.823" UserId="6365" Comment="added 1 characters in body; deleted 37 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, some gurus say simple japanese mandolins are the most affordable and intuitive choice ([The Elements of Cooking][1], page 162).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Experts recommend you build up to fancy, party-trick speed gradually.  Consider Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][3], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://notesoncooking.com" />
  <row Id="32315" PostHistoryTypeId="2" PostId="15284" RevisionGUID="1fb1ba4e-9ef7-4a46-a971-0e7ff50dadef" CreationDate="2011-06-06T21:52:47.820" UserId="2001" Text="I can't speak to your specific flour but I have worked with coarsely ground whole wheat flour.&#xD;&#xA;&#xD;&#xA;My standard bread recipes required quite a bit more kneading than usual. Additionally I had to work with them while they were still quite sticky to eventually get them to an elastic consistency.&#xD;&#xA;&#xD;&#xA;I use a stand mixer to do the kneading for me- I'm afraid that it would be quite a mess doing it by hand. Remember that, when forming gluten, you can always trade work for time. If you can't find finer flour then I would recommend kneading the dough as much as you are able, let it rest for 15 minutes so the proteins relax, and then knead it again and see if you can't get the consistency you want without kneading all day.&#xD;&#xA;&#xD;&#xA;Make sure the flour isn't so coarse, or has shards or bran, that would actually cut the gluten and prevent it from forming sheets. If this is the case then I don't know if you could make bread out of it predominantly. Perhaps if it were soaked overnight as in a poolish?&#xD;&#xA;&#xD;&#xA;I mill my own flour to the finest possible setting and this seems to produce a much better textured bread.&#xD;&#xA;&#xD;&#xA;As for the lack of rising and yeast- it is the same problem. Yeast are perfectly happy eating damaged starch in your flour. Adding sugar wouldn't necessarily help. If your dough was not elastic and failed your window pane test then there is nothing to really hold the structure of the bread. Your yeast may have been going crazy and there was just no balloon for them to blow up." />
  <row Id="32316" PostHistoryTypeId="5" PostId="15277" RevisionGUID="6a011b1d-16df-4ed3-b671-219782a1948c" CreationDate="2011-06-06T21:56:13.450" UserId="6365" Comment="deleted 53 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get super great at creating mountains of your own julienned veggies with lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, some gurus say simple japanese mandolins are the most affordable and intuitive choice ([The Elements of Cooking][1], page 162).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Build up speed gradually.  Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][3], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://notesoncooking.com" />
  <row Id="32317" PostHistoryTypeId="2" PostId="15285" RevisionGUID="bc2d7b92-4022-401e-9b32-85da25c820ad" CreationDate="2011-06-06T21:59:38.813" UserId="4638" Text="You can combine it with practically everything, so the question is somewhat broad. So my answer is equally broad: rice pairs well with fresh tastes and acidity, or with moderately sweet components. Or you can just underline its own slightly nutty notes. Below is a list of specific examples, but it is impossible to make it exhaustive. &#xD;&#xA;&#xD;&#xA;For fresh tastes, use herbs. Summer savoury and spearmint are the classics, I never make stuffed peppers without them. But other light tasting herbs are also a good choice - lemon balm, oregano. Rosmarin is sometimes good, but somewhat overpowering, it is better for a dish where the rice is cooked together with veggies (eggplant, zucchini). &#xD;&#xA;&#xD;&#xA;Beside herbs, you can try more exotic seasonings. Lemon zests are good, finelly chopped grape leaves and shoots are great. &#xD;&#xA;&#xD;&#xA;Coriander powder should give you a similar taste profile to cilantro, but it is easier to keep at hand for when a quick dinner without much planning is needed. &#xD;&#xA;&#xD;&#xA;The sweet option is also interesting; if you don't overdo it, it is OK to serve it as a side dish for a savoury meal. The easiest way to achieve it is to cook the rice together chopped dry fruit. Sulfured raisins are popular, the dish will be somewhat si milar to pilaf. But others work too, I especially like dried apricots because they are slightly tart. &#xD;&#xA;&#xD;&#xA;Other methods for sweetening don't really fall into the &quot;dry seasoing&quot; category, but are  worth mentioning. You can add fruit juice to the cooking water (apple or other slightly sour juices are best; this will affect the starch in the rice, causing it to cook firmer than usual) or you can add a small amount of sweetener to the cooked rice (prefer aromatic sweeteners lik honey or C grade maple syrup). Or if you prefer it spicier, mix it with a sweet chutney, like mango. &#xD;&#xA;&#xD;&#xA;If you want a subtler taste, combine the rice with nuts (cook them together). Always use nuts with the brown skin removed. I have found unroasted, finely chopped nuts to work better this way. Hazelnuts and almonds are a very good choice. Para nuts also pair well with rice, but are seldom availablr blanched+chopped. This works especially well if you use the parfrying method for the rice, frying in the oil of the nut used. However, I don't know if you can parfry rice in a rice cooker, I always make mine on the stove. &#xD;&#xA;" />
  <row Id="32318" PostHistoryTypeId="2" PostId="15286" RevisionGUID="632b4dd9-6eca-4eab-8139-f9e9a3b7fc73" CreationDate="2011-06-06T22:04:06.580" UserId="6287" Text="I would like to make fat-free pudding like Jello fat-free pudding mix, but I don't want to use a box mix.  Is there a way to make fat-free pudding from scratch?&#xD;&#xA;&#xD;&#xA;For example, chocolate pudding recipes tend to include both cocoa powder and milk, so I don't see any obvious fat-free substitutions." />
  <row Id="32319" PostHistoryTypeId="1" PostId="15286" RevisionGUID="632b4dd9-6eca-4eab-8139-f9e9a3b7fc73" CreationDate="2011-06-06T22:04:06.580" UserId="6287" Text="fat-free pudding" />
  <row Id="32320" PostHistoryTypeId="3" PostId="15286" RevisionGUID="632b4dd9-6eca-4eab-8139-f9e9a3b7fc73" CreationDate="2011-06-06T22:04:06.580" UserId="6287" Text="&lt;pudding&gt;&lt;low-fat&gt;" />
  <row Id="32321" PostHistoryTypeId="2" PostId="15287" RevisionGUID="12006c28-7a05-43dd-96a2-3ac806e99132" CreationDate="2011-06-06T22:37:16.820" UserId="4873" Text="A pre-made dry seasoning for rice that is popular in Japan is [Furikake][1].  This is a seaweed based flavoring that is sprinkled on top or mixed into rice after it finishes cooking.  There are many varieties but the simplest ones are made with only seaweed flakes, salt and sugar and occasionally sesame seeds.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Furikake" />
  <row Id="32322" PostHistoryTypeId="2" PostId="15288" RevisionGUID="89082ec7-9449-4491-be7b-e2fbb7781649" CreationDate="2011-06-06T22:38:45.767" UserId="4638" Text="A very common type of pudding is a pudding made from liquid thickened with starch. It is usually made with milk, but you can use other liquids as you see fit. Fruit juice will probably work best. For starch, use plain potato, corn or wheat starch. The &quot;absolutely no fat&quot; condition is very detrimental to the taste. A trick to make it taste richer would be to include some whey powder. Any sweetener will work - sugar, baking sweeteners like honey or agave syrup, or artificial sweeteners (keep in mind the max temp for artificials). You can enhance the flavor wit the usual suspects - vanila, cinnamon and other spices - and/or serve with syrup poured over. Adding food coloring is also a good option, as it affects the perceived taste too. &#xD;&#xA;&#xD;&#xA;To prepare the pudding, use a base ratio of 1 part starch to 10 parts liquid (you can change that later, depending on your preference for firmness). Mix the dry ingredients (sugar, cinnamon) with the starch in a small bowl. Stir in some cold liquid, around 1 tbsp per 25g starch, until you have a slurry. Bring the remaining liquid to a boil. Remove from the heat and quickly stir in the slurry. Return to the (reduced) heat and let simmer for some minutes, stirring contantly. Pour into the form(s) and leave it to cool, at best overnight. It will set and should be firm enough to slice. Alternatively, it can be eaten warm (and still soft) from bowls. &#xD;&#xA;&#xD;&#xA;You mention Jello. I don't consider gelatine jellies to be a &quot;pudding&quot;, but maybe this is a language problem on my part. You can make a gelatine &quot;pudding&quot; with powdered gelatine, just follow the instructions on the package. Gelatine itself is pure protein and does not contain fat. &#xD;&#xA;&#xD;&#xA;It is also possible to use modern thickening agents to thicken a juice or another liquid to a more or less pudding-like consistency, but this is unusual in home cooking. If you are interested, look up guar gum or xanthan gum. There is a free e-book oh hydrocolloids often linked here on SA, but it probably goes much beyond what you need. Still, you can search for it if interested. &#xD;&#xA;" />
  <row Id="32323" PostHistoryTypeId="5" PostId="15288" RevisionGUID="e7c0d68c-0f6f-4ab8-bea1-8cf3755975e4" CreationDate="2011-06-06T22:44:13.940" UserId="4638" Comment="added 62 characters in body" Text="A very common type of pudding is a pudding made from liquid thickened with starch. It is usually made with milk, but you can use other liquids as you see fit. Fruit juice will probably work best. For starch, use plain potato, corn or wheat starch. The &quot;absolutely no fat&quot; condition is very detrimental to the taste. A trick to make it taste richer would be to include some whey powder. Any sweetener will work - sugar, baking sweeteners like honey or agave syrup, or artificial sweeteners (keep in mind the max temp for artificials). You can enhance the flavor wit the usual suspects - vanila, cinnamon and other spices - and/or serve with syrup poured over. Adding food coloring is also a good option, as it affects the perceived taste too. &#xD;&#xA;&#xD;&#xA;To prepare the pudding, use a base ratio of 1 part starch to 10 parts liquid (you can change that later, depending on your preference for firmness). Mix the dry ingredients (sugar, cinnamon) with the starch in a small bowl. Stir in some cold liquid, around 1 tbsp per 25g starch, until you have a slurry. Bring the remaining liquid to a boil. Remove from the heat and quickly stir in the slurry. Return to the (reduced) heat and let simmer for some minutes, stirring contantly. Stir in the liquid ingredients (e. g. honey, molten caramel). Pour into the form(s) and leave it to cool, at best overnight. It will set and should be firm enough to slice. Alternatively, it can be eaten warm (and still soft) from bowls. &#xD;&#xA;&#xD;&#xA;You mention Jello. I don't consider gelatine jellies to be a &quot;pudding&quot;, but maybe this is a language problem on my part. You can make a gelatine &quot;pudding&quot; with powdered gelatine, just follow the instructions on the package. Gelatine itself is pure protein and does not contain fat. &#xD;&#xA;&#xD;&#xA;It is also possible to use modern thickening agents to thicken a juice or another liquid to a more or less pudding-like consistency, but this is unusual in home cooking. If you are interested, look up guar gum or xanthan gum. There is a free e-book oh hydrocolloids often linked here on SA, but it probably goes much beyond what you need. Still, you can search for it if interested. &#xD;&#xA;" />
  <row Id="32324" PostHistoryTypeId="5" PostId="15277" RevisionGUID="463b2f57-26be-46e5-8974-9c969ca30886" CreationDate="2011-06-06T23:36:52.917" UserId="6365" Comment="deleted 6 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin truly a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get great at creating mountains of your own julienned veggies with lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, if you are eager to find the right mandolin, some gurus say simple japanese mandolins are the most affordable and intuitive choice ([The Elements of Cooking][1], page 162).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; v-blade is $49.99).&#xD;&#xA;&#xD;&#xA;Happy Slicing!&#xD;&#xA;&#xD;&#xA;*NOTE: Build up speed gradually.  Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][3], page 10).  Poetic.   Another way to say it:  don't slice your fingers off trying to beat out the next guy.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://notesoncooking.com" />
  <row Id="32325" PostHistoryTypeId="5" PostId="15277" RevisionGUID="0d48bd6b-52d3-44cd-8082-5f4121cac99c" CreationDate="2011-06-06T23:47:29.497" UserId="6365" Comment="added 35 characters in body; deleted 80 characters in body" Text="As a minimalist chef myself, I have to ask:  **is a mandolin a requirement in your kitchen?**   Unless you need hundreds of crinkle cut fries on a regular basis, you might find it more FUN to get great at creating mountains of your own julienned veggies with lightning-fast knife skills.*  &#xD;&#xA;&#xD;&#xA;That having been said, my non-tested research says simple japanese mandolins are the most affordable and intuitive choice ([The Elements of Cooking][1], page 162).  A specific french-style option that [Cooks Illustrated][2] recommends, after putting 8 through the rigors of the scientific method, is Oxo Good Grips (standard blade is $69.99; [v-blade][3] is $39.99).&#xD;&#xA;____&#xD;&#xA;&#xD;&#xA;*NOTE: Build up speed gradually.  Lauren Costello and Russell Reich:  *To save time, avoid injuries, and do better work, don't rush.  No frantic action.  First master your craft, then EARN speed as the external expression of internal fluency.* ([Notes on Cooking][4], page 10).  Poetic thought.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ruhlman.com/my-books/&#xD;&#xA;  [2]: http://cooksillustrated.com&#xD;&#xA;  [3]: http://www.amazon.com/Good-Grips-V-Blade-Mandoline-Slicer/dp/B000QJIU6G&#xD;&#xA;  [4]: http://notesoncooking.com" />
  <row Id="32326" PostHistoryTypeId="25" PostId="15286" RevisionGUID="d9eb869e-355d-4f7a-9737-290a06985ee7" CreationDate="2011-06-06T23:51:14.257" Comment="http://twitter.com/#!/StackCooking/status/77885286994018304" />
  <row Id="32327" PostHistoryTypeId="5" PostId="15236" RevisionGUID="9d23eabb-093c-42e9-9294-8910c2db0341" CreationDate="2011-06-06T23:57:01.160" UserId="6365" Comment="deleted 60 characters in body" Text="Being a therapist with creative writing tendencies, i always wonder about the backstory before I begin to help problem-solve solutions with people.  So, I am curious about the environmental conditions when this issue strikes, like: is a stove nearby?  can you step away  without the dinner getting cold or would that be rude to your companions?  are other food options nearby?  do you repurpose food -- are you a fan of leftovers?&#xD;&#xA;&#xD;&#xA;Without these fascinating details, I can offer the following ideas:&#xD;&#xA;&#xD;&#xA;1) Go for compelling **COVER-UP**.  Step away for a quick stove-top saute of bacon and shallots (or white onions) in a tasty olive oil, then spread a generous portion over the entire surface of your piece...These ingredients are particularly good for flavor absorption.  Or go for drop-dead heat (when your mouth is burning, you quickly forget about subtle, disturbing flavor issues).  A must-have for your fridge is &quot;[chili garlic sauce][1]&quot; -- a tiny dose is all you need to shift the focus entirely.&#xD;&#xA;&#xD;&#xA;2) Shift gears: plan to **REPURPOSE YOUR FISH PIECE**, and grab the PB &amp; J for the night.  My best recommendation for your fish is a fish stew, perhaps with plenty of bacon, onion and heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.huyfong.com/frames/index.htm" />
  <row Id="32328" PostHistoryTypeId="2" PostId="15289" RevisionGUID="5b9b648d-81ba-4a26-af76-14655e3006c7" CreationDate="2011-06-07T00:18:00.543" UserId="5660" Text="I think it might be improved by adding Creme de Cassis (or Creme de Mures Sauvages if you can get some)." />
  <row Id="32329" PostHistoryTypeId="2" PostId="15290" RevisionGUID="0e78d155-7cca-4b12-950d-d331ce30bc3e" CreationDate="2011-06-07T02:35:09.620" UserId="4489" Text="I would look for durability. I've personally gone through several mandolines that worked beautifully at first, but quickly and tragically dulled to the point of unusability. Like you mentioned, the food will simply break rather than slice, and my eggplant parmesan would be mush. " />
  <row Id="32330" PostHistoryTypeId="2" PostId="15291" RevisionGUID="3195fc5d-0003-4f8e-8b69-43f8a865a709" CreationDate="2011-06-07T03:34:37.933" UserId="359" Text="Perhaps you could try making a long cocktail with the addition of sparkling water and simple or flavored syrup." />
  <row Id="32331" PostHistoryTypeId="2" PostId="15292" RevisionGUID="d28ece04-50ec-4e11-bce1-19837914137d" CreationDate="2011-06-07T03:39:09.587" UserId="359" Text="An easy way to flavor rice is simply to add bouillon. My favorite is Knorr vegetable bouillon, but you could add any flavor of bouillon you like. (You could also, of course, simply replace the water with any broth you have on hand.)" />
  <row Id="32332" PostHistoryTypeId="2" PostId="15293" RevisionGUID="26faa28f-6975-47ab-a661-2a13dc671f82" CreationDate="2011-06-07T04:07:42.673" UserId="6396" Text="I add apples to Waldorp salad at the last possible moment, which, depending on your dish may not be possible. --Apples are awesome - anytime of day, main or dessert." />
  <row Id="32333" PostHistoryTypeId="5" PostId="15185" RevisionGUID="40e1d614-0160-439a-b155-e9488591f135" CreationDate="2011-06-07T04:57:26.613" UserId="6345" Comment="added UV+sun treatment." Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it is used as a dye for cloth because it will permanently tint it.  When dry you can brush it off, but it has become moistened and allowed to sit a moment, the color is pretty much permanent.&#xD;&#xA;&#xD;&#xA;**Edit: UV+peroxide:** I saw a patent for removing turmeric stains from upholstery using UV light and hydrogen peroxide.  You might try soaking in peroxide and leaving stuff out in the sun. Can't hurt right?&#xD;&#xA;&#xD;&#xA;**Edit: strategies to manage turmeric without making a mess**&#xD;&#xA;&#xD;&#xA; 1. Plan ahead where you'll use it, and which utensils and vessels will hold it, so you don't mess up anything you don't need to.  &#xD;&#xA; 2. Re-use already turmeric-stained items so you don't wreck anything new&#xD;&#xA; 3. Mortars and pestles, tupperware, wooden and soft plastic utensils are a lost cause.  At least the stain is purely cosmetic?&#xD;&#xA; 4. ALWAYS ALWAYS ALWAYS wear an apron. &#xD;&#xA; 5. Keep spilt powder dry (it won't stain) and brush it off with a paper towel into the garbage.  Brushing away promptly keeps you from inadvertently spilling liquid on it, or wiping it with a wet towel during cleanup.  That is, unless you want a neon-green counter and towel?&#xD;&#xA; 6. Whenever you spill something containing turmeric, promptly wipe it off, to reduce staining.&#xD;&#xA; 7. Hard ceramic and porcelain are immune to staining unless the surface is rough. Try to use these for storage.  Glass will stain. Stainless steel is resistant but no immune. &#xD;&#xA;&#xD;&#xA;With these strategies, I find I can use turmeric regularly without problems. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32334" PostHistoryTypeId="2" PostId="15294" RevisionGUID="c648dd08-fb5a-46a0-99c9-9a83684e2d2d" CreationDate="2011-06-07T05:11:22.987" UserId="6345" Text="My standby for basmati rice is (per 2-3 cups dry rice): 1-2 whole cloves, a half cinnamon stick, and optionally a tsp or two of paprika and chili flakes.  &#xD;&#xA;&#xD;&#xA;A cup or two of frozen peas is nice too, and should work fine in a rice cooker, but it's not dry.&#xD;&#xA;&#xD;&#xA;Alternately, ground peanuts, garlic powder, brown sugar, and chilis make a nice Thai combo, especially if you season with a little rice wine vinegar and soy sauce when cooked." />
  <row Id="32335" PostHistoryTypeId="5" PostId="15294" RevisionGUID="b197ef6d-f99d-44c9-a766-a2368ef6f726" CreationDate="2011-06-07T05:18:20.457" UserId="6345" Comment="added: dry coconut milk and a more european recipe" Text="My standby for basmati rice is (per 2-3 cups dry rice): 1-2 whole cloves, a half cinnamon stick, and optionally a tsp or two of paprika and chili flakes.  &#xD;&#xA;&#xD;&#xA;A cup or two of frozen peas is nice too, and should work fine in a rice cooker, but it's not dry.&#xD;&#xA;&#xD;&#xA;Alternately, ground peanuts, garlic powder, brown sugar, and chilis make a nice Thai combo, especially if you season with a little rice wine vinegar and soy sauce when cooked.  If you're feeling fancy, throw in some powdered dry coconut milk and mix well with the rice grains.&#xD;&#xA;&#xD;&#xA;Bouillon, parsley, garlic powder, onion powder, rosemary, and thyme make a more European combination." />
  <row Id="32336" PostHistoryTypeId="25" PostId="15279" RevisionGUID="a5be1e8d-7d72-48be-85ce-09ed18bed3c8" CreationDate="2011-06-07T05:51:13.710" Comment="http://twitter.com/#!/StackCooking/status/77975880839868417" />
  <row Id="32337" PostHistoryTypeId="2" PostId="15295" RevisionGUID="f1f4976f-6b93-4a8c-95c4-45035b691ca2" CreationDate="2011-06-07T07:05:36.933" UserId="6396" Text="Roast Lamb Loin is very easy. 30mins per 500g on 180 degrees. Seasoned with salt is the minimum; however it's easy to add Rosemary or Mint. It works very well with a large range of sides including salads, purees, or roast vegetables. A good wine match is a full bodied red such as Sharaz or Syrah." />
  <row Id="32338" PostHistoryTypeId="5" PostId="15273" RevisionGUID="6a53ecd4-f4ea-4cc1-9543-52758a11df88" CreationDate="2011-06-07T09:20:16.313" UserId="1601" Comment="Spelling, grammar" Text="I've bought two mandolins recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandolin has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandolin, I'll be looking for a mandolin that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean&#xD;&#xA; 2. Has adjustable blades&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?)&#xD;&#xA; 4. Safe&#xD;&#xA; 5. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;" />
  <row Id="32339" PostHistoryTypeId="24" PostId="15273" RevisionGUID="6a53ecd4-f4ea-4cc1-9543-52758a11df88" CreationDate="2011-06-07T09:20:16.313" Comment="Proposed by 1601 approved by 641 edit id of 198" />
  <row Id="32340" PostHistoryTypeId="5" PostId="15273" RevisionGUID="a89b8a24-fda8-4a55-9769-bd0c58b29431" CreationDate="2011-06-07T09:21:03.287" UserId="641" Comment="mandoline for mandolin" Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean&#xD;&#xA; 2. Has adjustable blades&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?)&#xD;&#xA; 4. Safe&#xD;&#xA; 5. Durable&#xD;&#xA; 6. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;" />
  <row Id="32341" PostHistoryTypeId="4" PostId="15273" RevisionGUID="a89b8a24-fda8-4a55-9769-bd0c58b29431" CreationDate="2011-06-07T09:21:03.287" UserId="641" Comment="mandoline for mandolin" Text="What to look for in a mandoline?" />
  <row Id="32342" PostHistoryTypeId="2" PostId="15296" RevisionGUID="fc49fef0-bd12-4d3e-96c3-abcf8e683ef8" CreationDate="2011-06-07T10:25:46.227" UserId="5897" Text="It depends on how long you need to preserve the apples for. If it's only between slicing and serving, just submerge the peeled apples in water. No oxygen, no oxidisation.&#xD;&#xA;&#xD;&#xA;Depending on the type of apples you're using, you can keep them submerged for more or less time before they start to get soft &amp; pulpy. Keeping them in the fridge will extend that time, but not indefinitely." />
  <row Id="32343" PostHistoryTypeId="2" PostId="15297" RevisionGUID="c30a6be9-8907-42a5-bd6d-46d274566d1b" CreationDate="2011-06-07T10:35:08.787" UserId="4194" Text="You can make an Indian-style pilau with turmeric, cumin seeds, ground coriander, cloves, cardamom pods, a bay leaf, half a cinnamon stick, salt, and a little cubed butter for richness. Add raisins 15 minutes before serving for sweetness, and scatter some toasted sliced almonds on top when it's done: delicious." />
  <row Id="32345" PostHistoryTypeId="5" PostId="15278" RevisionGUID="6c5aa917-ced3-4fd4-9936-7a0c9ff1d95f" CreationDate="2011-06-07T10:59:43.743" UserId="6389" Comment="answer to comment exceeds character limit" Text="First at all I apologize for my English. &#xD;&#xA;&#xD;&#xA;Basically remarks made before are not really true. &#xD;&#xA;Smoke point took alone does not mean anything. There are other consideration that must be done to analize oil transformation.&#xD;&#xA;&#xD;&#xA; - **What is friying?**&#xD;&#xA;&#xD;&#xA;Let's go in order considering two aspects: *oxidation parameters* and *healthy parameters*:&#xD;&#xA;&#xD;&#xA;***Frying is an accelerated process of oxidizing*** (air oxigene attacks lipidic substratum). &lt;br&gt;&#xD;&#xA;The transformation is more accelerated as higher is the oil unsaturation (presence of double connection that is a point of weakness). &#xD;&#xA;&#xD;&#xA;So the stability of fatty acids is related to double connections in its structure and decreases in the order of those categories:&#xD;&#xA;&#xD;&#xA;*-saturated: 0 unsaturation&lt;br&gt; &#xD;&#xA;-monounsaturated: 1 unsaturation&lt;br&gt;&#xD;&#xA;-poliunsaturated: 2-3 unsaturations*&#xD;&#xA; &#xD;&#xA;So it means 0 unsaturation are definitely more stable oils during frying. &lt;br&gt;&#xD;&#xA;But there's an healthy parameters to be considered: saturated fatty acid are hamful for cardiovascular illnesses. &#xD;&#xA;&#xD;&#xA;*satured:* lard, palm;&lt;br&gt;&#xD;&#xA;*monounsaturated:* olive, sunflower (high oleic acid);&lt;br&gt;&#xD;&#xA;*poliunsaturated:* maize, soy, sunflower (high linoleic acid);&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;***So until now the better choice are monosaturated oils!*** &#xD;&#xA;&#xD;&#xA; - **The thorny subject of smoke point:**&#xD;&#xA;&#xD;&#xA;Often associated to formation of acrolein, is closely related to the physic state of oil and not to its fatty acid composition. &#xD;&#xA;&#xD;&#xA;The presence of humidity and acidity (free fatty acid), decreases the smoke point. &lt;br&gt;&#xD;&#xA;So for the same acidic composition smoke point descrease for oil with more acidity.&#xD;&#xA;&#xD;&#xA; - **So which is the better oil to fry?**&#xD;&#xA;&#xD;&#xA;Although smoke point is lowest you have to consider the ***oxidation stability*** as well. &lt;br&gt;&#xD;&#xA;*Even if you can see an oil smoking it does not always mean that the oil decomposes.* &#xD;&#xA;&#xD;&#xA;That's because they wrongly talk about smoke point as the central point instead of a more complex process called ***pyrolysis*** that is: &#xD;&#xA;&#xD;&#xA;Pyrolysis is a thermochemical decomposition of organic material at elevated temperatures in the absence of oxidizing agent (normally oxigen). &#xD;&#xA;&#xD;&#xA;**So here we came!** &lt;br&gt;**Even if extra virgen oil has a less smoke point is the more oxidation stable oil thanks to its liposoluble antioxidant (Vitamin E) and  idro-soluble (biofenoli).**&#xD;&#xA;&#xD;&#xA;I hope to have explained in better way why the smoke point is not the right (or better the only one) property of oil that has to be considered. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; - **About the taste:**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Of course the extra virgen oil has a strong taste and it's used for food without own taste as said potatoes, fries.&#xD;&#xA; &lt;br&gt;&#xD;&#xA;To not alter some taste food (fish) can be used for example peanut oil that does not have a strong taste (for its good combination of oxidation parameters and smoke point). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Other staffs should be considered.** &#xD;&#xA;&lt;br&gt; &#xD;&#xA;&#xD;&#xA; - *Not use the same oil to fry?* it's true, but there is something called ***polar compound*** formed during frying that is the health indication of frying oil. &lt;br&gt; That means that should not exceed a limit value (defined by healty department; some place the value is 25g/100g, but that means pretty more than 8 home frying; it is to control restaurant industry).&#xD;&#xA; - *heat the oil before but not cross 180ºC / 356ºF*&#xD;&#xA; - *do not bathe cold food even if the box says yes*&#xD;&#xA; - *try to keep the temperature constant*&#xD;&#xA; - *do not salt/sweeten during frying but after it*&#xD;&#xA; - *fry little portion of food to shorten the fry time*&#xD;&#xA;&#xD;&#xA;I hope I've been helpful!&#xD;&#xA;&#xD;&#xA;Kind regards!&#xD;&#xA;&#xD;&#xA;**-----------------------------------------------------------------------------------------**&#xD;&#xA;&#xD;&#xA; - **Editing to answer to comments:**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**@Aaronut** I completaly agree with you. I always advice to not believe surfer doctor improvisation. This is just a place for opinions! &lt;br&gt;I agree that you need reliable source!&#xD;&#xA;I'm gonna give you some!&#xD;&#xA;&lt;br&gt;But first of all I want to say. Don't trust on everything because market business let say many deceitful things! Market business is misleading! It's able to corrupt everything. &lt;br&gt;&#xD;&#xA;&#xD;&#xA;I'm just pretty surprise of your doubt: *&quot;saturated fatty acid are hamful for cardiovascular illnesses&quot;*&lt;br&gt;&#xD;&#xA;***Satured fatty acid are responsible for cholesterol. Cholesterol is responsible of coronary disease.*** &lt;br&gt;Do you agree with me about it?&lt;br&gt; Anyway if you think this is my opinion...&lt;br&gt;&#xD;&#xA;here you some reliable sources! (All are *Government Institutes*! No privates or indipendents!)&#xD;&#xA;&#xD;&#xA; - [CNR: The Italian National Research Council (last pages in english)][1]&#xD;&#xA; - [INRAN, Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione.][2] &#xD;&#xA; - [Italian Department of Health law.][3] &#xD;&#xA; - [Federico II University Ph.D. (page 6)][4]&#xD;&#xA;&#xD;&#xA;&lt;br&gt;I'm sorry but I don't have time to find more!&lt;br&gt;&#xD;&#xA;By the way I want to show all theory :) There is an opposite one.&lt;br&gt; But in my opinion a single researcher can be corrupted very easy. He's *Ronald Krauss* and I don't really have time to find his study. &#xD;&#xA;&#xD;&#xA;**@rumtscho** I definitely prefear *Extra Virgen Olive oil*. For some frying (very few) I use *Peanut oil* to not alter some food taste. &#xD;&#xA;&lt;br&gt;&#xD;&#xA;I will answer to other comments as soon as I can.  &#xD;&#xA;&#xD;&#xA;&lt;br&gt;Kind regards to everyone!&#xD;&#xA;  [1]: http://www.bo.cnr.it/linguaggiodellaricerca/documenti/2008/il_resto_dei_grassi.pdf&#xD;&#xA;  [2]: http://www.inran.it/652/grassi_scegli_la_qualita_e_limita_la_quantita.html&#xD;&#xA;  [3]: http://www.provincia.bz.it/agenzia-ambiente/download/Circ_1_91.pdf&#xD;&#xA;  [4]: http://www.fedoa.unina.it/1934/1/D%27Urso_Scienze_Alimentazione.pdf&#xD;&#xA;" />
  <row Id="32347" PostHistoryTypeId="25" PostId="15282" RevisionGUID="7c26d62a-c595-40e2-9fa6-d45cfa7e4daa" CreationDate="2011-06-07T11:51:13.960" Comment="http://twitter.com/#!/StackCooking/status/78066479630778368" />
  <row Id="32348" PostHistoryTypeId="5" PostId="15282" RevisionGUID="5de1cf86-dd32-426c-b1c8-b3f767eb5e4d" CreationDate="2011-06-07T12:21:30.307" UserId="6395" Comment="clarifying that I'm looking for a pre-made seasoning." Text="I've looked all over for this and not found much.&#xD;&#xA;&#xD;&#xA;Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought &quot;gee there must be others&quot;.&#xD;&#xA;&#xD;&#xA;Any other **pre-made seasonings** you could buy and add to rice while cooking it (ideally something you could put in a rice cooker or in rice that you'll cook in a pot).  I'm happy to order it by mail (especially if it's in the USA)&#xD;&#xA;&#xD;&#xA;This is a more specific version of: http://cooking.stackexchange.com/questions/10677/making-white-rice-more-tasteful." />
  <row Id="32349" PostHistoryTypeId="2" PostId="15299" RevisionGUID="91d99769-503f-48f9-a7a8-afaea488ab6f" CreationDate="2011-06-07T14:29:48.030" UserId="4697" Text="Are there any common (non-toxic) household substances with boiling or smoke points close to the temperature at which the Maillard reaction occurs, 154°C?&#xD;&#xA;&#xD;&#xA;I want to be able to check that my pan is around this temperature without using a thermometer before frying a steak." />
  <row Id="32350" PostHistoryTypeId="1" PostId="15299" RevisionGUID="91d99769-503f-48f9-a7a8-afaea488ab6f" CreationDate="2011-06-07T14:29:48.030" UserId="4697" Text="How to approximate the Maillard temperature (154°C) in a pan?" />
  <row Id="32351" PostHistoryTypeId="3" PostId="15299" RevisionGUID="91d99769-503f-48f9-a7a8-afaea488ab6f" CreationDate="2011-06-07T14:29:48.030" UserId="4697" Text="&lt;frying&gt;&lt;temperature&gt;&lt;maillard&gt;" />
  <row Id="32352" PostHistoryTypeId="2" PostId="15300" RevisionGUID="c6bb9980-8717-4221-a952-c18b8f420227" CreationDate="2011-06-07T14:31:31.837" UserId="5800" Text="There are historic recipes for blancmange which are almost fat-free, being prepared with almond milk. Nowadays, most recipes use milk which has been used to soak almonds, but there are ways to prepare a &quot;milk&quot; from almonds in similar ways to that used to make soya milk. I went to the effort of doing it once - it was very tedious.&#xD;&#xA;&#xD;&#xA;I did that to make a low fat trifle for a special meal (vegetarian, no soya, no sugar, low fat). The blancmange was the top layer, with cornflour custard in the middle and jelly (jello) on the bottom. The jelly packet came from the Halal butcher, and is made with carrageenan. It was a popular dish, but I'm sure it would have been a lot easier to make with soya milk.&#xD;&#xA;&#xD;&#xA;Is that the sort of idea you seek?" />
  <row Id="32353" PostHistoryTypeId="2" PostId="15301" RevisionGUID="9af09dd8-c9aa-4ff9-b7ae-d4e19194b77a" CreationDate="2011-06-07T14:55:04.663" UserId="6345" Text="Use a piece of butter.  When it has just started browning, the pan is fully at temperature." />
  <row Id="32354" PostHistoryTypeId="2" PostId="15302" RevisionGUID="3c5a145a-9bf2-48c6-b6f8-b891a6fb9957" CreationDate="2011-06-07T14:59:22.553" UserId="4194" Text="As you mention in your comment, 154°C doesn't refer to the pan temperature, it refers to the temperature of the thing being browned, so there's no point in being too precise with your pan temperature, which will decrease a bit anyway when you put the steak in. In any case, 154°C is only when the Maillard reaction starts; it's not like you're trying to maintain the pan at that temperature.&#xD;&#xA;&#xD;&#xA;Just get your pan really, really hot, i.e. leave it on high heat for a good 5 minutes before you start to cook. If you really want to test it, corn oil's smoke point is 178°C, so if that starts smoking you're well on your way to browning anything you put in the pan." />
  <row Id="32355" PostHistoryTypeId="5" PostId="15301" RevisionGUID="a552e7fe-6384-4492-83c4-c636145e3c04" CreationDate="2011-06-07T15:10:01.130" UserId="6345" Comment="added note about over-heating slightly" Text="Use a piece of butter.  When it has just started browning, pour it out (before it can smoke), and the pan is now hot enough to brown other things.&#xD;&#xA;&#xD;&#xA;Allow an extra minute or two for the pan to get hotter, so it's well above the Maillard temperature after losing heat to your meat.&#xD;&#xA;&#xD;&#xA;Or, just do what most people do, and let an EMPTY cast-iron pan get insanely hot and sear the heck out of the steak." />
  <row Id="32356" PostHistoryTypeId="2" PostId="15303" RevisionGUID="ecbf69ce-79f6-4498-b133-9203c2ab757f" CreationDate="2011-06-07T15:11:11.760" UserId="41" Text="The Maillard reaction *begins* around 150° C.  You do not need that exact temperature.  Usually, you don't even *want* that exact temperature; even baking temperatures usually hover around 175-200° C (350-400° F), and those temperatures are held for 20 minutes or more.  Pan-frying is almost always a fast cooking process lasting no longer than 10 minutes.&#xD;&#xA;&#xD;&#xA;Thus, almost every cooking oil has a smoke point at or around the ideal temperature.  Butter is a bit too low around 121-149° C (250-300° F), but the vast majority of liquid oils - peanut, sunflower, corn, canola, sesame, even EVOO - all have smoke points from 150-260° C (300-500° F).&#xD;&#xA;&#xD;&#xA;See Wikipedia's [list of smoke points][1] for a fairly complete list.  Avoid butter and *unrefined* flaxseed/safflower/sunflower oil (commercially-bottled oil is almost always refined, except for EVOO).&#xD;&#xA;&#xD;&#xA;Of course, this doesn't say anything about cooking time or sticking.  When we talk about frying or sautéing in oil (i.e. to get the Maillard reaction going), we usually want a quick *sear*, and for that you really want to get the pan screaming hot so that you can get a good sear on the outside without doing much to the inside.  Clarified butter, coconut oil, or any other of the highly-refined oils are the best for that purpose.&#xD;&#xA;&#xD;&#xA;If you're really trying to prolong the cooking time, i.e. pan-frying a chicken breast all the way through, then I guess you'd stick with a lower smoke point oil, such as EVOO or unrefined peanut or sesame.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="32357" PostHistoryTypeId="2" PostId="15304" RevisionGUID="0c657cff-48de-47aa-a273-6665005f3938" CreationDate="2011-06-07T16:26:09.660" UserId="6399" Text="I'm using my mom's bread pudding recipe which is:&#xD;&#xA;&#xD;&#xA;* 2 1/2 Cups of Bread Bits&#xD;&#xA;* 2 Eggs&#xD;&#xA;* 1 Cup of Milk&#xD;&#xA;* 1 Tsp of Vanilla&#xD;&#xA;* 1 Tsp of Cinnamon&#xD;&#xA;* 1/2 Cup of Sugar&#xD;&#xA;&#xD;&#xA;I doubled the recipe and put it into two pans and baked it for 45 minutes. It rose quite a bit, but as soon as I pulled it out of the oven it collapsed like a dying star. &#xD;&#xA;&#xD;&#xA;Is there anyway to keep it from collapsing?&#xD;&#xA;" />
  <row Id="32358" PostHistoryTypeId="1" PostId="15304" RevisionGUID="0c657cff-48de-47aa-a273-6665005f3938" CreationDate="2011-06-07T16:26:09.660" UserId="6399" Text="How do I keep my bread pudding from collapsing?" />
  <row Id="32359" PostHistoryTypeId="3" PostId="15304" RevisionGUID="0c657cff-48de-47aa-a273-6665005f3938" CreationDate="2011-06-07T16:26:09.660" UserId="6399" Text="&lt;bread&gt;&lt;pudding&gt;" />
  <row Id="32360" PostHistoryTypeId="2" PostId="15305" RevisionGUID="6a1aa2ce-5bdb-4a8c-b9c1-2c951344eefc" CreationDate="2011-06-07T17:20:20.150" UserId="4638" Text="A souffle by any other name will fall as quick. &#xD;&#xA;&#xD;&#xA;(Sorry, I couldn't resist). But this is absolutely normal, there is nothing in this recipe to support the structural integrity of cooling air bubbles. You can reduce the amount of rising, which will result in a smaller collapse. To do this, beat the mixture less (prepare it by hand instead with a mixer to be sure) and ensure slower, more even heating in the oven. But of course, the collapse will occur. &#xD;&#xA;&#xD;&#xA;There is some advice floating around which is supposed to reduce the falling rate of souffles. You could try following it even if your recipe doesn't involve whipping the eggwhites. It involves things like not crowding the oven and carefully buttering the form, usually with layers of butter and sugar (or parmesan for savory souffles). It won't hurt to use them. But don't expect a risen pudding after it has cooled. " />
  <row Id="32361" PostHistoryTypeId="25" PostId="15299" RevisionGUID="b6cb3365-175f-4392-a4c4-fd181d23be26" CreationDate="2011-06-07T17:51:14.693" Comment="http://twitter.com/#!/StackCooking/status/78157078048415744" />
  <row Id="32362" PostHistoryTypeId="25" PostId="15304" RevisionGUID="0c9750d8-8071-495b-994a-9f1a93c548bc" CreationDate="2011-06-07T20:51:15.440" Comment="http://twitter.com/#!/StackCooking/status/78202380801421312" />
  <row Id="32363" PostHistoryTypeId="2" PostId="15306" RevisionGUID="c19895f3-f747-4853-855e-24989baaf6b6" CreationDate="2011-06-07T23:00:28.020" UserId="6402" Text="I am making a dish that requires Anaheim Peppers.  They don't have them in my local store... what else can I use." />
  <row Id="32364" PostHistoryTypeId="1" PostId="15306" RevisionGUID="c19895f3-f747-4853-855e-24989baaf6b6" CreationDate="2011-06-07T23:00:28.020" UserId="6402" Text="What is a substitute for Anaheim Peppers?" />
  <row Id="32365" PostHistoryTypeId="3" PostId="15306" RevisionGUID="c19895f3-f747-4853-855e-24989baaf6b6" CreationDate="2011-06-07T23:00:28.020" UserId="6402" Text="&lt;substitutions&gt;&lt;peppers&gt;" />
  <row Id="32366" PostHistoryTypeId="5" PostId="3105" RevisionGUID="43afbd73-c622-42e0-a1b9-202d6a0bac65" CreationDate="2011-06-07T23:05:15.507" UserId="1229" Comment="improved grammar" Text="I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refrigerator if I don't have to.&#xD;&#xA;&#xD;&#xA;I have 5 lb. (2.3 kg), and it would probably take me a month or so to use it all.&#xD;&#xA;" />
  <row Id="32367" PostHistoryTypeId="5" PostId="3890" RevisionGUID="fa925654-e104-43b6-8282-62c47dfb9b9d" CreationDate="2011-06-07T23:06:43.570" UserId="1229" Comment="deleted 1 characters in body; edited title" Text="I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook it, but loses its crunch the next day when I want to take it as part of a picnic lunch.  &#xD;&#xA;Is there a way to avoid the limp-crusted fried chicken on day 2?&#xD;&#xA;&#xD;&#xA;P.S. I remove skin and all visible fat, and I drain on paper towels both top and bottom sides.&#xD;&#xA;" />
  <row Id="32368" PostHistoryTypeId="4" PostId="3890" RevisionGUID="fa925654-e104-43b6-8282-62c47dfb9b9d" CreationDate="2011-06-07T23:06:43.570" UserId="1229" Comment="deleted 1 characters in body; edited title" Text="Crispy fried chicken goes limp: picnic disaster" />
  <row Id="32369" PostHistoryTypeId="2" PostId="15307" RevisionGUID="d4327cfd-d2b3-4dc0-a0bb-21a9217ea6d3" CreationDate="2011-06-07T23:08:57.317" UserId="5649" Text="The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.&#xD;&#xA;&#xD;&#xA;You are using your mother's recipe. If your mother produced puddings that looked like the &quot;risen&quot; version of yours, there is only one answer - she cooled the puddings very slowly.&#xD;&#xA;&#xD;&#xA;I would try transferring the puds to the bottom of the oven at the end of 45min, turning the oven off and allowing the puds to cool slowly as the oven cools." />
  <row Id="32370" PostHistoryTypeId="5" PostId="15307" RevisionGUID="e68d50f6-eaa0-4764-a84b-a4c804888399" CreationDate="2011-06-07T23:15:15.147" UserId="5649" Comment="added 79 characters in body" Text="The eggs are the only thing that provides support, steam from the milk is what causes the puddings to rise, cooling the puddings causes the steam to condense, and the pudding collapses.&#xD;&#xA;&#xD;&#xA;You are using your mother's recipe. If your mother produced puddings that looked like the &quot;risen&quot; version of yours, there is only one answer - she cooled the puddings very slowly.&#xD;&#xA;&#xD;&#xA;I would try transferring the puds to the bottom of the oven at the end of 45min, turning the oven off and allowing the puds to cool slowly as the oven cools. If you want to prevent charring, cover them with aluminium foil at this point." />
  <row Id="32371" PostHistoryTypeId="2" PostId="15308" RevisionGUID="7d276506-6fcc-4b1e-a69e-551c928338d4" CreationDate="2011-06-07T23:20:34.753" UserId="22" Text="I generally go for simple tastes for rice - any one of:&#xD;&#xA;&#xD;&#xA;* a couple of bayleaves&#xD;&#xA;* a couple of tsp ground cumin&#xD;&#xA;* pinch saffron&#xD;&#xA;* a few cloves&#xD;&#xA;* a little ground dried lime&#xD;&#xA;&#xD;&#xA;transforms a side helping of rice without overwhelming the flavour of the main dish. Poke through your spice cupboard and experiment! Adding a lump of butter works wonders too." />
  <row Id="32372" PostHistoryTypeId="2" PostId="15309" RevisionGUID="2dfed25a-656c-42d9-a2d7-91d529cc1fd7" CreationDate="2011-06-07T23:22:35.537" UserId="5649" Text="If you keep the lid on, it shouldn't make much difference in practice. &#xD;&#xA;&#xD;&#xA;The thing to watch is that the larger surface area and heat supply of the 6 qt pot might make the recipe cook a little quicker than it would in a 4 qt pot, and also make it dry out quicker than it should (which is why you need the lid on).&#xD;&#xA;" />
  <row Id="32373" PostHistoryTypeId="5" PostId="15309" RevisionGUID="a7ab5ada-39fe-4ab7-b5e9-2b8c47427aa0" CreationDate="2011-06-07T23:28:22.620" UserId="5649" Comment="added information" Text="If you keep the lid on, it shouldn't make much difference in practice. &#xD;&#xA;&#xD;&#xA;The thing to watch is that the larger surface area and heat supply of the 6 qt pot might make the recipe cook a little quicker than it would in a 4 qt pot, and also make it dry out quicker than it should (which is why you need the lid on). Just take a look after about two thirds of the time and decide if you should add a little water, or not.&#xD;&#xA;" />
  <row Id="32374" PostHistoryTypeId="2" PostId="15310" RevisionGUID="ee22282f-1513-49f4-9510-f25ea7f21696" CreationDate="2011-06-07T23:31:17.833" UserId="1415" Text="Poblanos are a good substitute, and are pretty common. any mild green pepper would probably be ok. (note: they also call anaheim peppers &quot;new mexico&quot;, so maybe they are just labeled differently?)" />
  <row Id="32375" PostHistoryTypeId="5" PostId="14856" RevisionGUID="7b902fca-e623-4bc7-b6f7-21fe2718972a" CreationDate="2011-06-07T23:40:54.947" UserId="6170" Comment="Added a link to Caputo Flour" Text="00 Flour, such as Caputo 00 is considered by many to be the best for wood-fired. There is actually an organization in Italy and a counterpart here in the US that certifies pizzerias in the making of True Naples Pizza or *Verace Pizza Napoletana*.&#xD;&#xA;&#xD;&#xA;Caputo 00 is an important factor. The flour is milled in Naples by Molino Caputo (molinocaputo.it), run by a guy named Antimo Caputo. They mill a variety of 00 flours, and not all are the same. They do produce a 00 Pastry flour which has a lower protein content (9%) than all-purpose flour (11%), but their Pizzeria 00 and their Rinforzato (reinforced) 00 flours which are used to make pizza crust and bread happen to have higher protein content (12.5%) than typical all-purpose flour.&#xD;&#xA;&#xD;&#xA;I'm getting these numbers from [Wikipedia][1] and from some [data sheets][2] that I received from [Molino Caputo][3] on the Pizzeria 00 and Rinforzato 00.&#xD;&#xA;&#xD;&#xA;The key takeaway is that the flour number (00, 0, 1, 2) is a measure of how finely ground it is, and does not correlate directly to the protein content which is what the Wikipedia article implies with its chart.&#xD;&#xA;&#xD;&#xA;So according to the experts, if you want to make true Naples-style pizza, Caputo tipo 00 is the best, but doesn't it come down to personal preference? Experiment and have fun, but be sure to try the Caputo flour at some point.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Flour#Flour_type_numbers&#xD;&#xA;  [2]: http://brickovenbaker.com/2010/07/is-caputo-chefs-the-same-as-the-pizzeria-or-rinforzato/#flourspecifications&#xD;&#xA;  [3]: http://tinyurl.com/CaputoFlour" />
  <row Id="32376" PostHistoryTypeId="2" PostId="15311" RevisionGUID="5b64a0e4-a819-4a0c-8119-f662d0e7d2c7" CreationDate="2011-06-08T00:59:32.087" UserId="3819" Text="Look for Cubano peppers or (less likely) Hungarian peppers." />
  <row Id="32377" PostHistoryTypeId="25" PostId="15306" RevisionGUID="1d373d67-38e8-4ecb-9bc5-9b37ff90123e" CreationDate="2011-06-08T02:51:15.880" Comment="http://twitter.com/#!/StackCooking/status/78292979558780929" />
  <row Id="32378" PostHistoryTypeId="2" PostId="15312" RevisionGUID="cfe12d19-e707-4132-bab1-cbf03ac2463f" CreationDate="2011-06-08T03:47:15.563" UserId="5881" Text="I've been using up a dispenser of seasoning that my other half bought from the fish &amp; chip shop, by putting it in the rice. &#xD;&#xA;&#xD;&#xA;It is supposed to be for putting on chips (fries), and is described as &quot;American Chip Spice&quot;. &#xD;&#xA;&#xD;&#xA;There's a lot of salt in there, E621, powdered tomato, and powdered papryka (11%), garlic and onion. It definitely improves boiled rice, although it does work best if you sprinkle it on after you drain the rice. &#xD;&#xA;&#xD;&#xA;I'n sure you could find something similar." />
  <row Id="32379" PostHistoryTypeId="2" PostId="15313" RevisionGUID="b5a7129f-2e9f-458e-b7f1-e1bb003c4723" CreationDate="2011-06-08T04:11:39.663" UserId="6279" Text="I have never been to Montreal, so I am not familiar with what makes them special, but I do know Chicago Pizza, and I know that [Giordano's][1] will SHIP a pizza, express. Is there no place in Montreal that will do the same for you?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.giordanos.com/" />
  <row Id="32380" PostHistoryTypeId="25" PostId="15255" RevisionGUID="a381d229-9f2e-4363-a880-b9c2e32518e7" CreationDate="2011-06-08T05:51:16.097" Comment="http://twitter.com/#!/StackCooking/status/78338278645960704" />
  <row Id="32382" PostHistoryTypeId="2" PostId="15315" RevisionGUID="3b3a018d-b737-412e-a956-5bca40aaeb18" CreationDate="2011-06-08T07:35:52.347" UserId="6408" Text="I know many people (including myself) who suffer from an intolerance to pork. Stomach cramps and diarrhea follow after eating it sometimes (but not always) &#xD;&#xA;Doctor told me that pork is 'one of those foods' that can cause upset stomaches. It's not because it isn't cooked properly or unhealthy. :) " />
  <row Id="32383" PostHistoryTypeId="2" PostId="15316" RevisionGUID="46f7169e-394d-4588-aacb-a8a185412a7e" CreationDate="2011-06-08T10:21:30.253" UserId="6409" Text="The explanation I have been given by a mircobrewer is that it is, indeed, due to the duty levied on British beers - it's not so much a purely economic argument, it's as much a matter of principle of not wanting to give the government too much money.&#xD;&#xA;However, there are many excellent microbrewers opening in the UK (based on the American model!) serving their local outlets and they tend to brew stronger beers. A good plan would be to always buy local bottled beers (cask and keg travel better) and you may find something really special. There is a newfound excitement in going to the pub if you are a fan of &quot;real&quot; beers - you may find a gem!&#xD;&#xA;The microbrewer I was referring to is the owner of The Kernel brewery in London but there are many popping up around the country." />
  <row Id="32384" PostHistoryTypeId="2" PostId="15317" RevisionGUID="79c43a37-9267-433f-b88d-43d0bde99d89" CreationDate="2011-06-08T11:29:41.527" UserId="4489" Text="I rarely ate rice growing up, and only recently started cooking it. I started with basmati, and seemed to do alright with that, but my wife (who used to live in Korea) said she preferred rice to clump together, as opposed to the perfect individual grains of a nicely cooked basmati.&#xD;&#xA;&#xD;&#xA;Well, as embarrassed as I am to say so, I've been struggling with this two-ingredient dish. I've tried using short-grain rice, which helped somewhat, but using my basmati technique on it is not yielding the desired result. &#xD;&#xA;&#xD;&#xA;After doing some research, I've found a slew of conflicting advice, on nearly every point, including:&#xD;&#xA;&#xD;&#xA; - Wash / don't wash&#xD;&#xA; - Soak / don't soak&#xD;&#xA; - Use less / more water&#xD;&#xA; - Boil hard / steam on lowest setting&#xD;&#xA;&#xD;&#xA;What I would love to know is, what do each of these factors _really_ do?" />
  <row Id="32385" PostHistoryTypeId="1" PostId="15317" RevisionGUID="79c43a37-9267-433f-b88d-43d0bde99d89" CreationDate="2011-06-08T11:29:41.527" UserId="4489" Text="Effect of rice cooking techniques" />
  <row Id="32386" PostHistoryTypeId="3" PostId="15317" RevisionGUID="79c43a37-9267-433f-b88d-43d0bde99d89" CreationDate="2011-06-08T11:29:41.527" UserId="4489" Text="&lt;rice&gt;&lt;texture&gt;" />
  <row Id="32388" PostHistoryTypeId="2" PostId="15318" RevisionGUID="48cc9ced-edb6-45f3-8ccf-bc3c240234e4" CreationDate="2011-06-08T13:14:04.813" UserId="4522" Text="i'm a little confused&#xD;&#xA;&#xD;&#xA;some month ago i found a recipe for cookies and make them in a big oven , they were delicious and cooked very well (soft cookies) at 180°c for 7min .&#xD;&#xA;&#xD;&#xA;i recently retried the recipe but i have no longer a big oven so i used my little one (with heat source at the top and bottom).&#xD;&#xA;&#xD;&#xA;the cookies were still almost liquid after 15min , i though that was my oven who was too old and not keeping a good temperature and tested on a another one who is new, same story here.&#xD;&#xA;&#xD;&#xA;So... does the little over does less heat than big one (seems weird), if yes , what do i need to do to adapt the temperature and/or the time ? And if not , what do i do wrong ?&#xD;&#xA;&#xD;&#xA;the recipe is :&#xD;&#xA;125gr of soft butter&#xD;&#xA;&#xD;&#xA;125gr of brown sugar&#xD;&#xA;&#xD;&#xA;175gr of white flour&#xD;&#xA;&#xD;&#xA;one egg&#xD;&#xA;&#xD;&#xA;1cc of baking powder &#xD;&#xA;&#xD;&#xA;100gr of chocolate chip&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;mix all except chocolate chip. When we have a homogeneous substance , add the chocolate chip.&#xD;&#xA;&#xD;&#xA;bake them 7 min at 180°c. they're still very soft after that delay but they will harden (for me they not...)" />
  <row Id="32389" PostHistoryTypeId="1" PostId="15318" RevisionGUID="48cc9ced-edb6-45f3-8ccf-bc3c240234e4" CreationDate="2011-06-08T13:14:04.813" UserId="4522" Text="does little oven are less hot than big oven ?" />
  <row Id="32390" PostHistoryTypeId="3" PostId="15318" RevisionGUID="48cc9ced-edb6-45f3-8ccf-bc3c240234e4" CreationDate="2011-06-08T13:14:04.813" UserId="4522" Text="&lt;oven&gt;&lt;cooking-time&gt;&lt;cookies&gt;&lt;temperature&gt;" />
  <row Id="32391" PostHistoryTypeId="2" PostId="15319" RevisionGUID="b6dda519-bf39-4d1f-bb8c-ff3453c18f67" CreationDate="2011-06-08T13:37:40.820" UserId="3348" Text="My guess:&#xD;&#xA;&#xD;&#xA;With a little oven you probably don't preheat as long, and when you open the door you let ALL the hot air out. You need to reheat the air in the oven after the cookies go in for them to cook. Because the hot walls and rack are much smaller (and probably not as well heated to start with), it's harder for them to reheat the inside of the oven. &#xD;&#xA;&#xD;&#xA;So the temperature is lower when you start the cookies. Some (maybe a lot) of the cooking time is spent getting the oven, the baking sheet and the air back up to temperature. Cooking them longer or at a slightly hotter temperature should help with this." />
  <row Id="32392" PostHistoryTypeId="4" PostId="15318" RevisionGUID="26d6102f-5f74-4ebd-803f-03821f10a153" CreationDate="2011-06-08T13:38:47.623" UserId="3348" Comment="Corrected grammar in the title to make it easier to understand the question" Text="Is a little oven less hot than a big oven ?" />
  <row Id="32393" PostHistoryTypeId="5" PostId="15318" RevisionGUID="c06f1c46-6abf-4544-94e8-c369f9085301" CreationDate="2011-06-08T13:49:45.933" UserId="1229" Comment="improved grammar; improved formatting; fixed typos" Text="Some months ago, I found a recipe for cookies and made them in a big oven; they were delicious and cooked very well (soft cookies) at 180 °C (356 °F) for 7 minutes.&#xD;&#xA;&#xD;&#xA;I recently tried the recipe again, but I have no longer a big oven, so I used my little one (with heat source at the top and bottom).  &#xD;&#xA;The cookies were still almost liquid after 15 minutes, and I though that was my oven that was too old and not keeping a good temperature; I tested on another oven that is new, and I got the same result.&#xD;&#xA;&#xD;&#xA;Does the little oven heat less than the big one? If yes, what do I need to do to adjust the temperature and/or the time? If not, what am I doing wrong?&#xD;&#xA;&#xD;&#xA;The recipe is:&#xD;&#xA;&#xD;&#xA;&gt; - 125 grams of soft butter&#xD;&#xA;- 125 grams of brown sugar&#xD;&#xA;- 175 grams of white flour&#xD;&#xA;- one egg&#xD;&#xA;- 1 cc of baking powder &#xD;&#xA;- 100 grams of chocolate chip&#xD;&#xA;&gt; &#xD;&#xA;&gt; Mix all except chocolate chip. When you have a homogeneous substance, add the chocolate chip.  &#xD;&#xA;&gt; Bake them 7 minutes at 180 °C. they're still very soft after that delay but they will harden." />
  <row Id="32394" PostHistoryTypeId="4" PostId="15318" RevisionGUID="c06f1c46-6abf-4544-94e8-c369f9085301" CreationDate="2011-06-08T13:49:45.933" UserId="1229" Comment="improved grammar; improved formatting; fixed typos" Text="Is a little oven less hot than a bigger oven?" />
  <row Id="32395" PostHistoryTypeId="2" PostId="15320" RevisionGUID="ea4041ce-34ce-46fd-8338-07bef732ad3f" CreationDate="2011-06-08T14:07:26.263" UserId="4194" Text="It could be that your oven's temperature control is off somewhat. Ovens aren't exactly scientific instruments, so you can't be sure how accurate they are with this kind of thing. &#xD;&#xA;&#xD;&#xA;Get a decent oven thermometer and go by that rather than the temperature knob. You might be surprised. Mine runs about 10-15 degrees less: when I set it to 180 on the dial, it's often about 165 on the thermometer." />
  <row Id="32396" PostHistoryTypeId="2" PostId="15321" RevisionGUID="77046f0f-9164-45e9-b38f-dc597420594f" CreationDate="2011-06-08T15:11:37.843" UserId="641" Text="I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking.&#xD;&#xA;&#xD;&#xA;Once the package is opened it should be used as the dough dries out really fast.&#xD;&#xA;&#xD;&#xA;My question is how long after cooking does it stay crisp? Or can you re-crisp it if it becomes soggy?" />
  <row Id="32397" PostHistoryTypeId="1" PostId="15321" RevisionGUID="77046f0f-9164-45e9-b38f-dc597420594f" CreationDate="2011-06-08T15:11:37.843" UserId="641" Text="How to treat brik dough?" />
  <row Id="32398" PostHistoryTypeId="3" PostId="15321" RevisionGUID="77046f0f-9164-45e9-b38f-dc597420594f" CreationDate="2011-06-08T15:11:37.843" UserId="641" Text="&lt;dough&gt;" />
  <row Id="32399" PostHistoryTypeId="5" PostId="784" RevisionGUID="2cd31096-07fe-4b34-8faf-f43c9bf7bf39" CreationDate="2011-06-08T15:33:49.837" UserId="-1" Comment="We never say &quot;sweet biscuits&quot; in the UK. Biscuits are sweet by default." Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="32400" PostHistoryTypeId="24" PostId="784" RevisionGUID="2cd31096-07fe-4b34-8faf-f43c9bf7bf39" CreationDate="2011-06-08T15:33:49.837" Comment="Proposed by 41.35.240.100|11798b23-7834-41d7-8d8e-db6a0b38269e approved by 60 edit id of 199" />
  <row Id="32401" PostHistoryTypeId="2" PostId="15322" RevisionGUID="7bc9bbd2-4c42-4aed-bbbe-7325f0e3cbc3" CreationDate="2011-06-08T15:37:09.547" UserId="231" Text="There are a number of things that effect cooking time. It comes down to two factors. The length of the grain and the way it is prepared. The shorter the grain, the more starch is released. A short grain rice, will tend to clump together as their will be a lot of starch released to the surface and all around it. Longer grains will not release as much starch, so you get individual clean grains.&#xD;&#xA;&#xD;&#xA;Brown rice is rice, that hasn't had the bran removed. White, polished rice, is simply the same grain, with the bran taken off. The bran contains lots of nutrients and adds a new level to the flavour, but also significantly slows down the cooking time.&#xD;&#xA;&#xD;&#xA;So... regarding some of your discrepancies:&#xD;&#xA;&#xD;&#xA; - I generally wash my rice. There is usually enough starch in whichever rice I pick for the application. If I want clumpy rice, I use a short grain. If I want individual grains, I go for a long grain.&#xD;&#xA; - Soaking is a way to cut down on cooking time, as it can be done before hand. A soaked rice grain, will absorb some of the water, so it will cook faster. This is useful, for brown rice which takes much longer to cook.&#xD;&#xA; - Less/more water... I find that usually it's pretty exact. A cooked grain will take the same amount of water to cook. I'm not sure why you'd want extra water other than being unable to measure in the first place... I use what my mom/grandmother taught me. Touch the top of the rice with your pointer finger, add water to the first knuckle. Works every time.&#xD;&#xA;&#xD;&#xA;Alton Brown has some really good explanations of different grains and cooking methods in a few Good Eats episodes:&#xD;&#xA;&#xD;&#xA; - [From Season 1, Power to the Pilaf][1]: About half way in he describes all of the different rice characteristics and how it affects cooking.&#xD;&#xA; - [From Season 8, Do The Rice Thing][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/season1/Rice/RiceTranscript.htm&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/season8/rice/do_the_rice_thing_trans.htm" />
  <row Id="32402" PostHistoryTypeId="2" PostId="15323" RevisionGUID="36d64b25-33cd-4833-b8bb-54f367ea1a27" CreationDate="2011-06-08T16:42:10.787" UserId="5594" Text="Lamb has long been one of my least favorite meats due to its gamey flavor. However, some lamb dishes that have been prepared for me tasted great with very little gamey flavor. But I have never been able to duplicate that at home.&#xD;&#xA;&#xD;&#xA;What are they doing right (or what am I doing wrong)?" />
  <row Id="32403" PostHistoryTypeId="1" PostId="15323" RevisionGUID="36d64b25-33cd-4833-b8bb-54f367ea1a27" CreationDate="2011-06-08T16:42:10.787" UserId="5594" Text="Lamb's Gamey Flavor" />
  <row Id="32404" PostHistoryTypeId="3" PostId="15323" RevisionGUID="36d64b25-33cd-4833-b8bb-54f367ea1a27" CreationDate="2011-06-08T16:42:10.787" UserId="5594" Text="&lt;flavor&gt;&lt;lamb&gt;" />
  <row Id="32405" PostHistoryTypeId="25" PostId="15318" RevisionGUID="dcfd2d87-bf0a-4600-bd47-e62a60b24433" CreationDate="2011-06-08T17:51:17.007" Comment="http://twitter.com/#!/StackCooking/status/78519474965315584" />
  <row Id="32406" PostHistoryTypeId="2" PostId="15324" RevisionGUID="a4752ac6-00f6-4619-9ad0-41d0c9f32d6e" CreationDate="2011-06-08T17:52:08.297" UserId="6200" Text="There is a shopping store chains, SOBEYS, which make incredible cheese buns. The buns are rolled in a swirl like a cinabon, and have air pockets lined with cheese. The air pockets seem to form along the swirl lines so I assume that is where the cheese is. I am looking for a recipe for these buns. They are white bread and rather greasy." />
  <row Id="32407" PostHistoryTypeId="1" PostId="15324" RevisionGUID="a4752ac6-00f6-4619-9ad0-41d0c9f32d6e" CreationDate="2011-06-08T17:52:08.297" UserId="6200" Text="SOBEYS Cheese Buns" />
  <row Id="32408" PostHistoryTypeId="3" PostId="15324" RevisionGUID="a4752ac6-00f6-4619-9ad0-41d0c9f32d6e" CreationDate="2011-06-08T17:52:08.297" UserId="6200" Text="&lt;cheese&gt;" />
  <row Id="32409" PostHistoryTypeId="2" PostId="15325" RevisionGUID="2c0b8bba-2dc2-4845-b44e-8a60de43d4e4" CreationDate="2011-06-08T17:54:42.827" UserId="222" Text="I've noticed that most of that lamb flavor comes from where the lamb is raised.&#xD;&#xA;I have the opposite taste, I look for the distinct lamb flavor.  I avoid American lamb and go for imported (AU/NZ) lamb because of this.&#xD;&#xA;&#xD;&#xA;You should look for lamb raised in the USA or Canada, it is generally much milder. If you're already buying that type here are some things to try:&#xD;&#xA;&#xD;&#xA;Remove more of the fat before cooking&#xD;&#xA;&#xD;&#xA;Try to buy younger lamb&#xD;&#xA;&#xD;&#xA;Cook with a dry heat method, since the cut will be served more rare, giving less strong of a taste&#xD;&#xA;&#xD;&#xA;Slow cook with a method like braising that incorporates other flavors" />
  <row Id="32410" PostHistoryTypeId="2" PostId="15326" RevisionGUID="3e46b8ea-d002-4622-a522-b1eda05f9aac" CreationDate="2011-06-08T17:56:11.157" UserId="4638" Text="Rice is mostly made of starch. Starch is, in itself, a molecule made up of glucose components attached to each other. There are two types of starch: Amylose - it is a long straight chain of glucose - and amylopectin, which has a branchy and fuzzy structure. When you cook a rice which is rich in amylose, the grains stay separate. When you cook rice which is high in amylopectin, its starch molecules catch on each other and cause clumping. So the main factor is indeed the type of rice. While the amylopectin rich varieties in general are short grained and amylose rich ones are long grained, it can be that you accidentally picked a non-sticky short-grained rice. &#xD;&#xA;&#xD;&#xA;Washing will cause less sticking. Normally, the starch in rice has to be released from the cells before it can stick. In a bag of rice, there are many cells which are broken mechanically during handling/transport, and their starch is free, clinging to the surface. If you wash it away first, you have less sticky grain so less clumping. &#xD;&#xA;&#xD;&#xA;Now for soaking. Starches are packed very close in a grain. For gelation (that's when they cook and swell) you need both enough water and the right temp (70 degr. C). As heating is quicker than water penetration, presoaking makes things quicker. I guess soaking will help stickiness a bit, because there will be more molcules ready to swell in a short time. Plus, some of these will come undone from the grains and start swimming free around. This turns the water itself into a weak glue (so don' discard). &#xD;&#xA;&#xD;&#xA;Using less water will help with stickiness. This will result in a bigger concentration of free starches in the water. &#xD;&#xA;&#xD;&#xA;A slow simmering should also promote clumping slightly, as the starches will have more time to swell, move around, and hook to new starches. &#xD;&#xA;&#xD;&#xA;All arguments above are the theoretical explanation for the direction in which the factors you mention are likely to influence clumping, given that the rice is always the same. In practice, their effect should be much smaller than choosing the correct type of rice. In fact, amylopectin rich rice types aren't soaked as often, because they don't need it - amylose is packed tighter. I don't know about washing habits, but it is cooked with less water, because it needs less. And any rice should be cooked slowly, a hot boil overcooks the outside and leaves the inside hard. &#xD;&#xA;&#xD;&#xA;In the end, if your wife wants the rice she is familiar with, you must buy short-grain japonica rice. Else ask for a &quot;sticky&quot; indica, that's better than just eyeballing grain length." />
  <row Id="32411" PostHistoryTypeId="2" PostId="15327" RevisionGUID="a1bbed66-b659-47ba-82c1-b2af866e107b" CreationDate="2011-06-08T17:59:09.283" UserId="6410" Text="To avoid the **water** issue I just add far more water than required and then use a strainer to get the rice as soon as it's done.&#xD;&#xA;&#xD;&#xA;The thing I heard about **washing** it first is that there can be grains in the rice that don't become soft when cooked and this can give you the feeling of having very very fine sand in the rice. I never had this issue so I don't wash my rice.&#xD;&#xA;&#xD;&#xA;**Soaking**, as talon8 pointed out is only really a thing for brown rice for reducing the time to prepare the rice immensly. &#xD;&#xA;&#xD;&#xA;When it comes to water **temperature**, I boil it so that there are bubbles but not too strong so there is no foan boiling over. The bubbles keep the grains moving and I assume that this reduces the cooking speed slightly.&#xD;&#xA;&#xD;&#xA;I think that there aren't any differences when it comes to taste, at least I didn't notice any. Just figure out what works for you :)" />
  <row Id="32412" PostHistoryTypeId="5" PostId="15325" RevisionGUID="8019c606-1ed7-4063-8f64-ed168e6439d6" CreationDate="2011-06-08T18:15:37.327" UserId="4489" Comment="organize as list for better readability" Text="I've noticed that most of that lamb flavor comes from where the lamb is raised.&#xD;&#xA;I have the opposite taste, I look for the distinct lamb flavor.  I avoid American lamb and go for imported (AU/NZ) lamb because of this.&#xD;&#xA;&#xD;&#xA;You should look for lamb raised in the USA or Canada, it is generally much milder. If you're already buying that type here are some things to try:&#xD;&#xA;&#xD;&#xA; - Remove more of the fat before cooking&#xD;&#xA; - Try to buy younger lamb&#xD;&#xA; - Cook with a dry heat method, since the cut will be served more rare, giving less strong of a taste&#xD;&#xA; - Slow cook with a method like braising that incorporates other flavors" />
  <row Id="32413" PostHistoryTypeId="24" PostId="15325" RevisionGUID="8019c606-1ed7-4063-8f64-ed168e6439d6" CreationDate="2011-06-08T18:15:37.327" Comment="Proposed by 4489 approved by 60 edit id of 200" />
  <row Id="32414" PostHistoryTypeId="6" PostId="15324" RevisionGUID="89fa4244-dd94-4bdb-8a1d-4a637887f733" CreationDate="2011-06-08T18:17:46.600" UserId="1259" Comment="edited tags" Text="&lt;cheese&gt;&lt;restaurant-mimicry&gt;" />
  <row Id="32415" PostHistoryTypeId="5" PostId="15322" RevisionGUID="fb2550c1-f254-4c74-9899-cb676b6a3508" CreationDate="2011-06-08T18:56:17.250" UserId="231" Comment="added 27 characters in body" Text="There are a number of things that effect the resulting product when cooking rice. It comes down to two factors. The length of the grain and the way it is prepared. The shorter the grain, the more starch is released. A short grain rice, will tend to clump together as their will be a lot of starch released to the surface and all around it. Longer grains will not release as much starch, so you get individual clean grains.&#xD;&#xA;&#xD;&#xA;Brown rice is rice, that hasn't had the bran removed. White, polished rice, is simply the same grain, with the bran taken off. The bran contains lots of nutrients and adds a new level to the flavour, but also significantly slows down the cooking time.&#xD;&#xA;&#xD;&#xA;So... regarding some of your discrepancies:&#xD;&#xA;&#xD;&#xA; - I generally wash my rice. There is usually enough starch in whichever rice I pick for the application. If I want clumpy rice, I use a short grain. If I want individual grains, I go for a long grain.&#xD;&#xA; - Soaking is a way to cut down on cooking time, as it can be done before hand. A soaked rice grain, will absorb some of the water, so it will cook faster. This is useful, for brown rice which takes much longer to cook.&#xD;&#xA; - Less/more water... I find that usually it's pretty exact. A cooked grain will take the same amount of water to cook. I'm not sure why you'd want extra water other than being unable to measure in the first place... I use what my mom/grandmother taught me. Touch the top of the rice with your pointer finger, add water to the first knuckle. Works every time.&#xD;&#xA;&#xD;&#xA;Alton Brown has some really good explanations of different grains and cooking methods in a few Good Eats episodes:&#xD;&#xA;&#xD;&#xA; - [From Season 1, Power to the Pilaf][1]: About half way in he describes all of the different rice characteristics and how it affects cooking.&#xD;&#xA; - [From Season 8, Do The Rice Thing][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/season1/Rice/RiceTranscript.htm&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/season8/rice/do_the_rice_thing_trans.htm" />
  <row Id="32416" PostHistoryTypeId="25" PostId="15323" RevisionGUID="81571826-2a8e-4b56-8974-57f253d089c0" CreationDate="2011-06-08T20:51:16.937" Comment="http://twitter.com/#!/StackCooking/status/78564775327580161" />
  <row Id="32417" PostHistoryTypeId="10" PostId="15324" RevisionGUID="faae16ad-285f-4ff6-bce8-2d502214a1cd" CreationDate="2011-06-08T20:56:01.573" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:3348,&quot;DisplayName&quot;:&quot;bikeboy389&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32418" PostHistoryTypeId="5" PostId="15220" RevisionGUID="02ebcc93-fe1e-4760-89b7-fb3d1fc13cc4" CreationDate="2011-06-08T21:33:56.057" UserId="5014" Comment="Initially wrote induction instead of convection..." Text="All,&#xD;&#xA;&#xD;&#xA;We're considering buying a high quality range.  We have arrested our choice on 36&quot; dual fuel ranges (gas top, electric oven, preferably convection).&#xD;&#xA;&#xD;&#xA;Some of those have fairly typical and unique characteristics (e.g., Aga multiple small ovens).  Others are more easily compared (e.g., Viking and Wolf have similar product offerings).&#xD;&#xA;&#xD;&#xA;What are the key things to consider before buying a range?  Are there good online resources to understand the quality of those premium brands, especially some frank assessment of Wolf and Viking?  Also interested in personal experiences - customer or repairpeople reviews and assessments.&#xD;&#xA;&#xD;&#xA;Many thanks,&#xD;&#xA;&#xD;&#xA;JDelage" />
  <row Id="32419" PostHistoryTypeId="2" PostId="15328" RevisionGUID="2058498c-ae0c-4390-abfb-5c58e9e25a3d" CreationDate="2011-06-09T00:11:37.073" UserId="6279" Text="Get to know the local FFA (Future Farmers of America) group from jr. high and/or high school. The kids often raise lamb as part of their projects (also pigs and steers...but that is another question). If you help them buy the livestock at the front end you can end up with real high quality custom feed lamb (or...). No steroids, grass fed, corn finished... **YUM**. (note you also want to make sure you can find a local butcher that will do lamb, not all of them will) " />
  <row Id="32420" PostHistoryTypeId="2" PostId="15329" RevisionGUID="e79c4d7c-9ac3-49cb-bab2-086bb537e081" CreationDate="2011-06-09T00:46:28.473" UserId="2596" Text="I've got a &quot;basic&quot; recipe of roast beef that uses 1 (one!?) bottle of black beer as ingredient.&#xD;&#xA;&#xD;&#xA;I really want a non-alcoholic ingredient to replace it, it's because of obvious reason of all my parenthood is non-alcoholical and I usually don't have alcoholic things here.&#xD;&#xA;&#xD;&#xA;Thank you for any hints! :)" />
  <row Id="32421" PostHistoryTypeId="1" PostId="15329" RevisionGUID="e79c4d7c-9ac3-49cb-bab2-086bb537e081" CreationDate="2011-06-09T00:46:28.473" UserId="2596" Text="What I can use to replace black beer on roast recipe?" />
  <row Id="32422" PostHistoryTypeId="3" PostId="15329" RevisionGUID="e79c4d7c-9ac3-49cb-bab2-086bb537e081" CreationDate="2011-06-09T00:46:28.473" UserId="2596" Text="&lt;basics&gt;&lt;ingredient-selection&gt;&lt;roast-beef&gt;" />
  <row Id="32423" PostHistoryTypeId="6" PostId="15329" RevisionGUID="321e4c33-69da-41f9-9b9b-21c67bda234e" CreationDate="2011-06-09T01:26:29.797" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;beef&gt;&lt;alcohol&gt;&lt;beer&gt;&lt;roast-beef&gt;" />
  <row Id="32424" PostHistoryTypeId="25" PostId="15329" RevisionGUID="cf42e7b1-6208-468a-848e-a11c6d8f312a" CreationDate="2011-06-09T02:51:18.697" Comment="http://twitter.com/#!/StackCooking/status/78655378371510272" />
  <row Id="32425" PostHistoryTypeId="5" PostId="15185" RevisionGUID="cfe62039-5c4a-40d4-a66b-acbb93d22a40" CreationDate="2011-06-09T03:46:51.610" UserId="6345" Comment="typo, improved flow on one sentence" Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it India it is used as a dye for saris because it will semi-permanently tint cloth.  When dry you can brush it off, but it has become moistened and allowed to sit a moment, the color is pretty much permanent.&#xD;&#xA;&#xD;&#xA;**Edit: UV+peroxide:** I saw a patent for removing turmeric stains from upholstery using UV light and hydrogen peroxide.  You might try soaking in peroxide and leaving stuff out in the sun. Can't hurt right?&#xD;&#xA;&#xD;&#xA;**Edit: strategies to manage turmeric without making a mess**&#xD;&#xA;&#xD;&#xA; 1. Plan ahead where you'll use it, and which utensils and vessels will hold it, so you don't mess up anything you don't need to.  &#xD;&#xA; 2. Re-use already turmeric-stained items so you don't wreck anything new&#xD;&#xA; 3. Mortars and pestles, tupperware, wooden and soft plastic utensils are a lost cause.  At least the stain is purely cosmetic?&#xD;&#xA; 4. ALWAYS ALWAYS ALWAYS wear an apron. &#xD;&#xA; 5. Keep spilt powder dry (it won't stain) and brush it off with a paper towel into the garbage.  Brushing away promptly keeps you from inadvertently spilling liquid on it, or wiping it with a wet towel during cleanup.  That is, unless you want a neon-green counter and towel?&#xD;&#xA; 6. Whenever you spill something containing turmeric, promptly wipe it off, to reduce staining.&#xD;&#xA; 7. Hard ceramic and porcelain are immune to staining unless the surface is rough. Try to use these for storage.  Glass will stain. Stainless steel is resistant but not immune. &#xD;&#xA;&#xD;&#xA;With these strategies, I find I can use turmeric regularly without problems. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32426" PostHistoryTypeId="5" PostId="15324" RevisionGUID="aa7ae370-88c3-4504-a50c-aaf5aded5d22" CreationDate="2011-06-09T05:27:39.907" UserId="6200" Comment="Added Second Paragraph" Text="There is a shopping store chains, SOBEYS, which make incredible cheese buns. The buns are rolled in a swirl like a cinabon, and have air pockets lined with cheese. The air pockets seem to form along the swirl lines so I assume that is where the cheese is. I am looking for a recipe for these buns. They are white bread and rather greasy.&#xD;&#xA;&#xD;&#xA;I found a [recipe][1] that is similar in concept, however the Sobey's cheese buns have much nicer bread (the bread in the given recipe is terrible!) I found a picture of a [very similar cheese bun][2]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.peterandrewryan.com/baking/2008/07/onion-bacon-and-cheese-buns/&#xD;&#xA;  [2]: http://diabeticincalgary.blogspot.com/2008/04/glamorgan-bakery-whole-wheat-cheese.html" />
  <row Id="32427" PostHistoryTypeId="25" PostId="15317" RevisionGUID="cc1d6b65-6949-4022-ad81-3cf318a0ac63" CreationDate="2011-06-09T05:51:19.413" Comment="http://twitter.com/#!/StackCooking/status/78700681061613570" />
  <row Id="32428" PostHistoryTypeId="5" PostId="15229" RevisionGUID="0788ddcc-c8f2-4e87-ab2c-49fffa6a58ec" CreationDate="2011-06-09T05:55:22.750" UserId="6365" Comment="added 12 characters in body" Text="I focus on **learning underlying principles** so I am free to ad-lib my way through my pantry.  This approach releases me from the struggle to conquer organization in yet one more area of life, and provides a happy outlet for my half-scientist, half-artist brain. The main two resources I rely on continuously are&#xD;&#xA;&#xD;&#xA;1- the **book**, &quot;On Food and Cooking: the Science and Lore of the Kitchen&quot; by Harold McGee.  The original edition first came out in 1984...so this is pretty much an industry standard for understanding how food and fire work together.&#xD;&#xA;&#xD;&#xA;2- the **website**, www.cooksillustrated.com.  There's an annual membership associated with this site, so it's not for everyone -- but it provides a wonderful service to us intuitive chefs.  Every kitchen task imaginable is tested in almost countless ways, and their results are provided in simple, engaging formats.  Their site is easy to navigate, as well." />
  <row Id="32429" PostHistoryTypeId="2" PostId="15330" RevisionGUID="1f00ed32-469d-48cc-a467-97869eeb1180" CreationDate="2011-06-09T06:48:17.553" UserId="4194" Text="Non-alcoholic beer makes sense. If you can't find any you could simmer it for about 3 hours, which should remove the vast majority of the alcohol. You might need to add a little water afterwards if it has reduced too much." />
  <row Id="32430" PostHistoryTypeId="5" PostId="15330" RevisionGUID="cbf5222f-bac9-48fc-bd21-4d0a71fd411b" CreationDate="2011-06-09T07:12:38.830" UserId="4194" Comment="added 12 characters in body" Text="Non-alcoholic beer makes sense. If you can't find any you could simmer alcoholic beer for about 3 hours, which should remove the vast majority of the alcohol. You might need to add a little water afterwards if it has reduced too much." />
  <row Id="32431" PostHistoryTypeId="2" PostId="15331" RevisionGUID="619cadc2-5653-4385-b598-cfffaf1304b4" CreationDate="2011-06-09T08:37:25.870" UserId="4637" Text="I LOVE stirfrying (I probably do it 4 times a week) and I want to take it to the next level (or 2). I am going to get [this burner][1] to cook my stirfry's out on the patio.&#xD;&#xA;&#xD;&#xA;I am wondering if I should also get a cast iron wok, or should I just stick with the carbon steel that I have been using?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.homedepot.com/Outdoors/h_d1/N-5yc1vZbx82/R-202483416/h_d2/ProductDisplay?langId=-1&amp;storeId=10051&amp;catalogId=10053" />
  <row Id="32432" PostHistoryTypeId="1" PostId="15331" RevisionGUID="619cadc2-5653-4385-b598-cfffaf1304b4" CreationDate="2011-06-09T08:37:25.870" UserId="4637" Text="Wok: Carbon steel or cast iron?" />
  <row Id="32433" PostHistoryTypeId="3" PostId="15331" RevisionGUID="619cadc2-5653-4385-b598-cfffaf1304b4" CreationDate="2011-06-09T08:37:25.870" UserId="4637" Text="&lt;cast-iron&gt;&lt;wok&gt;" />
  <row Id="32434" PostHistoryTypeId="25" PostId="15331" RevisionGUID="1eccb899-66ce-4906-a3ce-9390592aaead" CreationDate="2011-06-09T08:51:20.053" Comment="http://twitter.com/#!/StackCooking/status/78745982103339008" />
  <row Id="32435" PostHistoryTypeId="2" PostId="15332" RevisionGUID="8220a53d-88ac-47ba-8a76-69b7c0aed87a" CreationDate="2011-06-09T10:34:01.307" UserId="5885" Text="Black Beer is not beer as you would know it! It is a thick concentrated malt liquor. The best substitute would be a non-alcoholic dark malt liquor, or some malt extract.&#xD;&#xA;&#xD;&#xA;http://www.drinksdirect.co.uk/acatalog/Mathers_Black_Beer.html" />
  <row Id="32436" PostHistoryTypeId="2" PostId="15333" RevisionGUID="a7e2e6f7-befb-4825-8d30-bfda7066acc7" CreationDate="2011-06-09T10:51:01.033" UserId="4638" Text="There isn't so much difference between both materials to warrant the purchase of a new wok. While the different parameters can be measured, any noticeable difference will probably stem from production quality or seasoning quality. They are just too similar in specific heat per cubic centimeter (how much you can heat the pan) to expect an improvement. Iron has somewhat better thermal conductivity (how quickly it gives off heat to the food), which is more important in a wok than in a generic sauce pan, but the difference is small. Also, they are very similar in maintenance, with carbon steel being easier to (re)season.&#xD;&#xA;&#xD;&#xA;For specific values and for better understanding the theory behind the heating of pans, read [this article][1]. For an example of somebody who has come to prefer his carbon steel pans over his cast iron ones, read [here][2]. (The part I mean is the four paragraphs between the picture of the pans and the &quot;seasoning&quot; heading, but the whole post is an interesting read too). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://forums.egullet.org/index.php?/topic/25717-understanding-stovetop-cookware/&#xD;&#xA;  [2]: http://backyardbushman.com/?p=710" />
  <row Id="32437" PostHistoryTypeId="2" PostId="15334" RevisionGUID="94bb31e0-9ca4-4c29-9215-e696bedfa5c2" CreationDate="2011-06-09T10:51:11.743" UserId="5885" Text="I have friends from Hong Kong who always use steel woks in their take-away.&#xD;&#xA;&#xD;&#xA;A cast-iron wok would require a different technique for stir frying. It would be slower to heat up and retain heat when you didn't want the food to continue cooking. &#xD;&#xA;&#xD;&#xA;Stick with the one you have ..." />
  <row Id="32438" PostHistoryTypeId="5" PostId="784" RevisionGUID="5b31ff74-7546-4b67-a179-4d5df791dd23" CreationDate="2011-06-09T11:17:56.480" UserId="4638" Comment="Added different uses of &quot;black beer&quot;" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;* black beer (UK) is a malt liquor/fortified wine containing malt. &#xD;&#xA;* black beer (US, Germany), also called black lager or schwarzbier is a type of lager brewed with extremely dark malt. &#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp')&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="32439" PostHistoryTypeId="25" PostId="15321" RevisionGUID="19234c0a-8a82-4c97-ba04-9be97b99ed90" CreationDate="2011-06-09T11:51:20.457" Comment="http://twitter.com/#!/StackCooking/status/78791281815453696" />
  <row Id="32440" PostHistoryTypeId="2" PostId="15335" RevisionGUID="1fefe7ea-693d-4838-a710-190ca156c273" CreationDate="2011-06-09T14:12:02.137" UserId="1184" Text="I have an urge to purchase a &quot;vinegar mother&quot; and make homemade vinegar with leftover red wine. According to what I have read, it is not a difficult process, and I have had great success with making kombucha, which is a similar technique, only uses tea and sugar rather than wine. I have a lovely dark blue glazed crock with a spigot at the bottom that would work charmingly, if I could verify that it would be safe to use.  Is there any risk of the acid of the vinegar reacting with the glaze? Is there any way to test whether it would or not? &#xD;&#xA;Thanks, and any advise on vinegar making is appreciated, as well as good sources for buying a mother. " />
  <row Id="32441" PostHistoryTypeId="1" PostId="15335" RevisionGUID="1fefe7ea-693d-4838-a710-190ca156c273" CreationDate="2011-06-09T14:12:02.137" UserId="1184" Text="Is my blue glazed crock safe to make wine vinegar in?" />
  <row Id="32442" PostHistoryTypeId="3" PostId="15335" RevisionGUID="1fefe7ea-693d-4838-a710-190ca156c273" CreationDate="2011-06-09T14:12:02.137" UserId="1184" Text="&lt;vinegar&gt;&lt;crock&gt;&lt;glaze&gt;" />
  <row Id="32443" PostHistoryTypeId="2" PostId="15336" RevisionGUID="b3b63382-62bc-4477-a541-b25327adec90" CreationDate="2011-06-09T14:27:30.357" UserId="5455" Text="Acid promotes the leaching of lead from pottery glazes.&#xD;&#xA;Of course, not all glazes contain lead.&#xD;&#xA;The FDA claims that hardware-store lead test kits work on pottery:&#xD;&#xA;[How can I find out if my ceramicware are safe?][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fda.gov/food/foodsafety/foodcontaminantsadulteration/metals/lead/ucm233281.htm#Q6" />
  <row Id="32444" PostHistoryTypeId="2" PostId="15337" RevisionGUID="fa144b63-3a81-4a46-b0e3-59bb2116b54a" CreationDate="2011-06-09T14:32:42.137" UserId="3252" Text="Try some variety of Malta beverage.  Malta is a hopped, malt soda/pop.  Essentially it's unfermented and carbonated beer.  Especially if black beer is exceptionally malty and sweet, Malta would be a good non-alcoholic substitute.  If your recipe has some sweet aspect elsewhere you might cut back on that if Malta is too sweet.  " />
  <row Id="32445" PostHistoryTypeId="5" PostId="15273" RevisionGUID="cdfbc2a0-57da-4c1a-8567-bcac3aadd5e6" CreationDate="2011-06-09T14:36:26.620" UserId="641" Comment="added 151 characters in body" Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean&#xD;&#xA; 2. Has adjustable blades&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?)&#xD;&#xA; 4. Safe&#xD;&#xA; 5. Durable&#xD;&#xA; 6. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;&#xD;&#xA;**Edit:** Economical. The current mandoline doesn't cut the last slice so I end up throwing pieces of food away (recycle for other dishes, really).&#xD;&#xA;" />
  <row Id="32446" PostHistoryTypeId="25" PostId="15335" RevisionGUID="803f376d-2e30-4878-ac74-32248196f146" CreationDate="2011-06-09T14:51:21.023" Comment="http://twitter.com/#!/StackCooking/status/78836583159185409" />
  <row Id="32447" PostHistoryTypeId="2" PostId="15338" RevisionGUID="cd7a4de8-bc8f-4afa-8557-2bda72b884c1" CreationDate="2011-06-09T15:01:06.730" UserId="1822" Text="[Consumer search][1] has a selection of mandolins. This is my outline of their review (which also come from reviews !) so it's a meta-meta-review.&#xD;&#xA;&#xD;&#xA;In addition to your criterion:&#xD;&#xA;&#xD;&#xA; - Possibility to sharpen the blades&#xD;&#xA; - [Waffle cut][2] (I like this one, it's kind of hard --I'd say impossible-- to do it without a mandolin)&#xD;&#xA; - Dishwasher-safe&#xD;&#xA;&#xD;&#xA;However, you end up with a [180 $ mandolin][3] !&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.consumersearch.com/mandolines&#xD;&#xA;  [2]: http://www.bunrab.com/dailyfeed/dailyfeed_images_09-01Jan/df09_01_26_chips.jpg&#xD;&#xA;  [3]: http://www.consumersearch.com/mandolines/de-buyer-la-mandoline-v-professionnelle" />
  <row Id="32448" PostHistoryTypeId="2" PostId="15339" RevisionGUID="c9fc5861-59eb-4d2a-acd2-aed46086fd40" CreationDate="2011-06-09T15:37:05.413" UserId="1890" Text="Whats this cooking method called where you bury the food (potato, sugarbeet, guava, corn cobs)in hot charcoal ashes?" />
  <row Id="32449" PostHistoryTypeId="1" PostId="15339" RevisionGUID="c9fc5861-59eb-4d2a-acd2-aed46086fd40" CreationDate="2011-06-09T15:37:05.413" UserId="1890" Text="What is this cooking method called..." />
  <row Id="32450" PostHistoryTypeId="3" PostId="15339" RevisionGUID="c9fc5861-59eb-4d2a-acd2-aed46086fd40" CreationDate="2011-06-09T15:37:05.413" UserId="1890" Text="&lt;language&gt;" />
  <row Id="32451" PostHistoryTypeId="2" PostId="15340" RevisionGUID="30191ca6-cf2b-430f-bcf5-8a22f7ac3526" CreationDate="2011-06-09T15:50:34.823" UserId="4489" Text="This reminds me of [Kalua][1] a bit. In Kalua pork, a pig is wrapped in burlap and leaves and buried with hot embers and rocks under dirt and sand for hours.&#xD;&#xA;&#xD;&#xA;[Hangi][2] is apparently somewhat similar as well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Kalua&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Hangi" />
  <row Id="32452" PostHistoryTypeId="5" PostId="3893" RevisionGUID="6dd34828-c9c5-4a86-9ce0-05a7e32f2ae1" CreationDate="2011-06-09T16:26:49.513" UserId="1229" Comment="improved grammar and removed &quot;thanks&quot;; deleted 1 characters in body" Text="Today I bought a 2 oz (56.7 grams) bottle of Bay Leaves.  The &quot;best use by&quot; date is 01/2015.  I've read that spices and herbs go &quot;off&quot; after a year or so, depending.  Can I believe the 2015 date on these bay leaves?&#xD;&#xA;" />
  <row Id="32453" PostHistoryTypeId="9" PostId="2961" RevisionGUID="f66534ed-c7fc-42f6-a591-309fc51121b3" CreationDate="2011-06-09T16:28:14.240" UserId="1229" Comment="Rollback to [b84c815f-16bc-465f-a0cc-ec84706ad8a7]" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;heavy&gt;&lt;cream&gt;" />
  <row Id="32454" PostHistoryTypeId="5" PostId="2961" RevisionGUID="37c39c40-384b-41ed-9ee7-4dcda2d1efea" CreationDate="2011-06-09T16:29:09.013" UserId="1229" Comment="fixed the punctuation" Text="Sometimes, I want to try a recipe that calls for a small amount of heavy cream.  Can the remainder be frozen and then used to make whipped cream?  If so, how long will it keep in the freezer?&#xD;&#xA;" />
  <row Id="32455" PostHistoryTypeId="6" PostId="2961" RevisionGUID="37c39c40-384b-41ed-9ee7-4dcda2d1efea" CreationDate="2011-06-09T16:29:09.013" UserId="1229" Comment="fixed the punctuation" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;cream&gt;" />
  <row Id="32456" PostHistoryTypeId="5" PostId="3197" RevisionGUID="132f1fc6-d943-4e8c-87ab-49caa9ee933a" CreationDate="2011-06-09T16:30:41.103" UserId="1229" Comment="improved punctuation and grammar" Text="I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut.  Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top with butter.  &#xD;&#xA;&#xD;&#xA;Is there another technique that would prevent that?  &#xD;&#xA;&#xD;&#xA;P.S. I use Swiss cheese." />
  <row Id="32457" PostHistoryTypeId="5" PostId="3361" RevisionGUID="fd74983c-7e3c-455b-9092-f29395896ce2" CreationDate="2011-06-09T16:31:42.133" UserId="1229" Comment="removed &quot;thanks&quot;" Text="I have a microwave &quot;pot&quot; that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me.  &#xD;&#xA;Does anybody know if the results would be a good al dente pasta if cooked in the microwave?  I'd hate to waste a batch of my home made pasta just to try it.&#xD;&#xA;" />
  <row Id="32458" PostHistoryTypeId="2" PostId="15341" RevisionGUID="83c8cca1-26d9-4ca4-aff2-f52431db3c55" CreationDate="2011-06-09T17:34:06.823" UserId="2939" Text="A visitor has left a nearly full bottle of soy milk in our fridge.  Personally, I hate the taste of soy milk, I find it too sweet and nutty for me, yet I feel compelled to use it up somehow.    &#xD;&#xA;&#xD;&#xA;I am going to make a bechamel sauce for a lasagne, and wondered whether I could use 1/3 soy milk and 2/3 regular milk in an effort not to waste the soy.  &#xD;&#xA;&#xD;&#xA;Will this still taste like soy??  Should I reduce (or increase) the ratio of soy?  Will it affect the thickening of my bechamel, or the general texture of the sauce?  I will be adding a bit of grated grana padano to the sauce at the end of the cooking process.  &#xD;&#xA;&#xD;&#xA;I did a bit of searching online, but everything was about a 1:1 substitution rather than the EFFECT of incorporating soy.  Advice appreciated.  " />
  <row Id="32459" PostHistoryTypeId="1" PostId="15341" RevisionGUID="83c8cca1-26d9-4ca4-aff2-f52431db3c55" CreationDate="2011-06-09T17:34:06.823" UserId="2939" Text="How to include soy milk in bechamel" />
  <row Id="32460" PostHistoryTypeId="3" PostId="15341" RevisionGUID="83c8cca1-26d9-4ca4-aff2-f52431db3c55" CreationDate="2011-06-09T17:34:06.823" UserId="2939" Text="&lt;soymilk&gt;&lt;bechamel&gt;" />
  <row Id="32461" PostHistoryTypeId="2" PostId="15342" RevisionGUID="7dc8cb40-134e-4f57-b5bc-db77aab12098" CreationDate="2011-06-09T18:02:44.630" UserId="4777" Text="When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, still whole, one could be sure that no pieces had broken off and remained in the stew (or whatever). &#xD;&#xA;&#xD;&#xA;I was told that eating dried bay leaves was akin to eating broken glass in their potential effects on the digestive system. &#xD;&#xA;&#xD;&#xA;Yet, just the other day I was eating a rabbit pie and I discovered a whole bay leaf in it. I asked the server, and she said that it was common practice for that restaurant to leave bay leaves *in situ*. &#xD;&#xA;&#xD;&#xA;I guess they can't be that bad for you if retaurants can serve them hidden in the middle of a pie? &#xD;&#xA;" />
  <row Id="32462" PostHistoryTypeId="1" PostId="15342" RevisionGUID="7dc8cb40-134e-4f57-b5bc-db77aab12098" CreationDate="2011-06-09T18:02:44.630" UserId="4777" Text="Are bay leaves dangerous to (unwittingly) eat?" />
  <row Id="32463" PostHistoryTypeId="3" PostId="15342" RevisionGUID="7dc8cb40-134e-4f57-b5bc-db77aab12098" CreationDate="2011-06-09T18:02:44.630" UserId="4777" Text="&lt;bay&gt;&lt;leaf&gt;" />
  <row Id="32464" PostHistoryTypeId="2" PostId="15343" RevisionGUID="a8af7cac-9d94-426c-998b-d04d7897e145" CreationDate="2011-06-09T18:29:56.920" UserId="4343" Text="Bay leaves are definitely edible. I have always heard the same warning, but after seeing flaked bay leaves for sale at the store, I concluded they were safe.&#xD;&#xA;&#xD;&#xA;This wiki summarizes it as they are safe (if you can stand the flavor), except they are often still stiff after cooking and could potentially cause choking or scratching. http://en.wikipedia.org/wiki/Bay_leaf#Safety&#xD;&#xA;&#xD;&#xA;Having dealt with them in the past, they are no where near as bad as glass would be." />
  <row Id="32465" PostHistoryTypeId="2" PostId="15344" RevisionGUID="d9d61c60-e5e1-4edb-8faa-dde96efb976a" CreationDate="2011-06-09T18:30:21.577" UserId="4194" Text="Broken glass is perhaps tipping it a bit strong, but the thick central stem of bay leaves does mean they stay quite rigid even when cooked, so there is potential for scratching the intestinal lining if a whole one was swallowed. &#xD;&#xA;&#xD;&#xA;I don't think small fragments would do much damage however - certainly no more than a bit of un-chewed potato chip or boiled sweet. I have several recipes that call for shredded or ground bay leaf (in curry pastes for example) which obviously can't be removed." />
  <row Id="32466" PostHistoryTypeId="5" PostId="15342" RevisionGUID="f9a8110c-46ed-4c59-a837-c38eea5fde0a" CreationDate="2011-06-09T18:33:52.610" UserId="4777" Comment="added 1 characters in body" Text="When I first started working as a cook, I was instructed in no uncertain terms to only use whole bay leaves when cooking so that when the leaves were removed, still whole, one could be sure that no pieces had broken off and remained in the stew (or whatever). &#xD;&#xA;&#xD;&#xA;I was told that eating dried bay leaves was akin to eating broken glass in their potential effects on the digestive system. &#xD;&#xA;&#xD;&#xA;Yet, just the other day I was eating a rabbit pie and I discovered a whole bay leaf in it. I asked the server, and she said that it was common practice for that restaurant to leave bay leaves *in situ*. &#xD;&#xA;&#xD;&#xA;I guess they can't be that bad for you if restaurants can serve them hidden in the middle of a pie? &#xD;&#xA;" />
  <row Id="32467" PostHistoryTypeId="2" PostId="15345" RevisionGUID="4a43bf31-4a76-4278-81b2-04028d0961b4" CreationDate="2011-06-09T18:41:15.897" UserId="6279" Text="I believe the most accurate definition for this is &quot;[Pit Barbecue][1]&quot; although (as Ray points out) Kalua describes this technique as well, but I think as a 'general technique' Pit Barbecue is more accurate with Kalua being a &quot;style&quot; of Pit Barbecue.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pit_barbecue" />
  <row Id="32468" PostHistoryTypeId="2" PostId="15346" RevisionGUID="20fee730-c039-4384-bbcd-77afcd8dee53" CreationDate="2011-06-09T18:49:30.347" UserId="6421" Text="I have heard that it is good to freeze/chill the cheese before inserting it into the chicken.  That way, it takes longer to liquify and leak out.  The chicken will cook around it (heat moves from outside in), and by the time the chicken is almost done, the cheese is just getting melty and wonderful.&#xD;&#xA;&#xD;&#xA;YMMV" />
  <row Id="32469" PostHistoryTypeId="2" PostId="15347" RevisionGUID="292fe023-28c8-45b0-bf1f-3cab3b026972" CreationDate="2011-06-09T18:59:06.613" UserId="4638" Text="There is no reason to worry. The worst thing which can happen is that a piece of bay leaf, being somewhat hard, can lodge somewhere in your digestive system, necessitating a trip to ER. But a medical paper on the topic starts its discussion section with the sentence &quot;Reports discussing ingestion of bay leaves have been exceedingly scant&quot;. They only cite 10 references in the period 1950-1990, and most of these are general studies of foreign bodies in the esophagus, not specific studies of bay leaf ingestion. &#xD;&#xA;&#xD;&#xA;Given how often bay leafs must find their ways into people's digestive systems (they feature in our food), it is safe to conclude that only a tiny fraction of ingested bay leafes cause problems, else there would be more studies mentioning such cases. The same is true for side effects different from mechanical obstruction: if this had happened, somebody would have published it. &#xD;&#xA;&#xD;&#xA;The paper I mentioned is &quot;Bay Leaf Impaction in the Esophagus and Hypopharynx&quot; by Stephen K. Buto, MD; Tat-Kin Tsang, MD; Gerald W. Sielaff, MD; Laurie L. Gutstein, MD; and Mick S. Meiselman, MD. Sadly, it isn't freely available (I could read the full text because my uni has a subscription). &#xD;&#xA;&#xD;&#xA;I guess that if you are working as a cook, your workplace may decide that even if the chance for a customer choking on a bay leaf is something like one in a million, they'd rather instill removing bay leaves from dishes as a policy. Probably prudent, although there are more important risks to care about. " />
  <row Id="32470" PostHistoryTypeId="2" PostId="15348" RevisionGUID="20e38e7b-9287-4eb7-89c4-08f3ad67927b" CreationDate="2011-06-09T19:11:31.410" UserId="3655" Text="A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, was the Wasabi. It's like horseradish but hotter.&#xD;&#xA;&#xD;&#xA;I can tolerate very hot foods, but I don't like the lingering afterburn. This is why I've taken a liking to Wasabi - it is hot, but without the afterburn. &#xD;&#xA;&#xD;&#xA;I found a tube of Wasabi at my local Piggly Wiggly, it's basically the same stuff they had at the sushi place. However, after a few weeks of putting it on crackers, pita chips, and carrots, I've developed a bit of a tolerance and, as a whole, I don't feel that it's providing enough hot. I would prefer more.&#xD;&#xA;&#xD;&#xA;I found on-line that they have Wasabi powder, but I'm not sure if it will be very hot or not. Also, I'm not sure how to make a dip from it.&#xD;&#xA;&#xD;&#xA;How can I maximize the Wasabi flavor? Is there a &quot;pure&quot; Wasabi flavor I can buy? Is there a &quot;nuclear hot sauce&quot; made with Wasabi?" />
  <row Id="32471" PostHistoryTypeId="1" PostId="15348" RevisionGUID="20e38e7b-9287-4eb7-89c4-08f3ad67927b" CreationDate="2011-06-09T19:11:31.410" UserId="3655" Text="How can I maximize Wasabi flavor?" />
  <row Id="32472" PostHistoryTypeId="3" PostId="15348" RevisionGUID="20e38e7b-9287-4eb7-89c4-08f3ad67927b" CreationDate="2011-06-09T19:11:31.410" UserId="3655" Text="&lt;spices&gt;&lt;wasabi&gt;&lt;hot&gt;" />
  <row Id="32473" PostHistoryTypeId="2" PostId="15349" RevisionGUID="b14694f3-2cd5-43dc-ab94-15afaf4509c7" CreationDate="2011-06-09T19:13:29.337" UserId="1184" Text="If the soy is &quot;sweetened&quot;, I would not suggest using it in a savory sauce. However, if it is unsweetened, it should be ok. I personally like soy, but it all depends on the brand, and whether full fat, sweetened, plain or vanilla as to how I would use it. You might try baking with it, perhaps muffins, cake or biscuits - and substituting the soy for whatever liquid you would otherwise use. " />
  <row Id="32474" PostHistoryTypeId="5" PostId="4901" RevisionGUID="f1b8a804-eead-4f39-b669-fb99029f00f0" CreationDate="2011-06-09T20:26:22.297" UserId="1229" Comment="fixed a typo (&quot;ect&quot; versus &quot;etc&quot;)" Text="I've got the spices, jars, etc. I was wondering if there is a special salt, or can I just use table salt?" />
  <row Id="32475" PostHistoryTypeId="5" PostId="9716" RevisionGUID="ed840668-e2aa-4e27-89ff-6128c4219c13" CreationDate="2011-06-09T20:33:46.567" UserId="1229" Comment="improved punctuation" Text="I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. &#xD;&#xA;&#xD;&#xA;This is before adding soy sauce or anything else. Is this a question of heat, or quantity of oil? How do they do it in the restaurant (e.g. young chow fried rice)?" />
  <row Id="32476" PostHistoryTypeId="4" PostId="9716" RevisionGUID="ed840668-e2aa-4e27-89ff-6128c4219c13" CreationDate="2011-06-09T20:33:46.567" UserId="1229" Comment="improved punctuation" Text="What's the secret for Chinese fried rice?" />
  <row Id="32477" PostHistoryTypeId="5" PostId="5702" RevisionGUID="78b1f24d-84f9-455c-879a-c037492cceb3" CreationDate="2011-06-09T20:35:47.533" UserId="1229" Comment="deleted 5 characters in body" Text="Since a few hundred million eggs have been recalled, I'm wondering how salmonella gets into eggs in the first place.&#xD;&#xA;Is it getting on the shells from the environment (or the hen)? Is it inside the egg?&#xD;&#xA;&#xD;&#xA;This is mostly a curiosity/science question, so please don't take it as fear mongering, FUD, or any such non-sense. I realize that many eggs are perfectly safe." />
  <row Id="32478" PostHistoryTypeId="5" PostId="6464" RevisionGUID="851060f8-5bbb-4df7-80e3-a27d4f09575b" CreationDate="2011-06-09T20:38:49.810" UserId="1229" Comment="improved grammar" Text="There are many recipes (or recipe variations) that require honey as ingredient.&#xD;&#xA;&#xD;&#xA;- Barbecue Spareribs&#xD;&#xA;- Honey Lamb Chops&#xD;&#xA;- Honey Raisin Choc Drops&#xD;&#xA;- Honey Shortbread Biscuits&#xD;&#xA;- Chocolate Chip Cookies&#xD;&#xA;- Krispie Shortcake&#xD;&#xA;- Honey, Lemon and Rosemary Marinade&#xD;&#xA;- Pear and Almond Tart&#xD;&#xA;&#xD;&#xA;May I generally use maple syrup in recipes that call for honey?  &#xD;&#xA;Are there guidelines for when that substitution will work well?" />
  <row Id="32479" PostHistoryTypeId="25" PostId="15342" RevisionGUID="b4a3d1af-ad39-496c-968c-dc4c07486141" CreationDate="2011-06-09T20:51:22.610" Comment="http://twitter.com/#!/StackCooking/status/78927186123431936" />
  <row Id="32480" PostHistoryTypeId="5" PostId="15273" RevisionGUID="1ea5cc52-cfd0-452d-9a87-de75dbaefd08" CreationDate="2011-06-09T21:05:33.057" UserId="641" Comment="Two items added to list." Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Has adjustable blades.&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?).&#xD;&#xA; 4. Safe.&#xD;&#xA; 5. Durable.&#xD;&#xA; 6. Economical in a sense that you don't end up with leftover cuts.&#xD;&#xA; 7. Extractable blades so they can be sharpened.&#xD;&#xA; 8. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;&#xD;&#xA;**Edit:** Economical. The current mandoline doesn't cut the last slice so I end up throwing pieces of food away (recycle for other dishes, really).&#xD;&#xA;" />
  <row Id="32481" PostHistoryTypeId="2" PostId="15350" RevisionGUID="17e480e0-cd6e-49c3-a08c-a73419cf7674" CreationDate="2011-06-09T21:46:02.357" UserId="5885" Text="I use soya milk because it fits into my wife's diet. In most cases it is hard to tell it is in a sauce.&#xD;&#xA;&#xD;&#xA;If the soya milk is unsweetened it should work OK in any sauce that starts with making a roux. Add onions and it is almost undiscernable until after the meal.&#xD;&#xA;&#xD;&#xA;However, if the plates are not washed promptly, the sauce often sets very hard and is difficult to wash off without soaking!" />
  <row Id="32482" PostHistoryTypeId="2" PostId="15351" RevisionGUID="85756233-ed09-4cfa-9774-44f67bd8561c" CreationDate="2011-06-09T21:50:24.220" UserId="1415" Text="everyone's comments are spot-on from my experience. but you might also want to consider changing the KIND of soy sauce you are using. try some of the chinese (not japanese!) soy sauces at asian markets. maybe a lighter flavor, or a sweeter one, or something like that will give you the intangibles you are looking for. japanese and chinese soy sauces taste very different, and in addition to that, i'd stay away from some of the ones made in the U.S., since those just taste wrong, haha." />
  <row Id="32483" PostHistoryTypeId="2" PostId="15352" RevisionGUID="730b1d49-42be-48b5-9ed1-577df5c55ef4" CreationDate="2011-06-09T21:56:07.150" UserId="2461" Text="There are some great responses here but no one has mentioned [brining](http://en.wikipedia.org/wiki/Brining), yet.  Put simply, this involves putting meat in a water/salt mixture for an extended period of time.&#xD;&#xA;&#xD;&#xA;There are a couple of things that happen when you do this.  First, nature likes things to be in balance.  So the cells in the meat will actually expel some water and pull in salt (along with some of the other flavorings in your brine mixture).  Second, salt holds about 3 times its weight in water and causes other chemical reactions that help trap water during cooking.  The end result is a significant boost in moisture.&#xD;&#xA;&#xD;&#xA;Of course, the tradeoff is the food can sometimes taste fairly salty but, if done right, this saltiness is easily overpowered by the juicy deliciousness of your end product.&#xD;&#xA;&#xD;&#xA;EDIT:&lt;br/&gt;&#xD;&#xA;&#xD;&#xA;One pointer I forgot to mention, when brining it can be tough to penetrate beyond the outer centimeter or so of your food.  One technique to overcome this is to [inject the brine][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=L8-Q4tOtk5A" />
  <row Id="32484" PostHistoryTypeId="2" PostId="15353" RevisionGUID="2ddedb04-878b-4b97-ba75-075126c2609c" CreationDate="2011-06-09T22:02:43.430" UserId="5643" Text="My parents went out of town for a bit and so I had to fend for myself with cooking!  I made some chicken and some quesadillas on a particular pan.  However, my parents got back and my mom is astounded to find the pan all dirty with oil still sticking to the pan.  I washed it with soap, so why is it still sticking???  It is like it is embedded into the pan.  Not sure what happened!  Anybody knows?  I am also unsure about the type of pan it is.  At this rate, I'll be buying new pans every so and so months if I lived alone.  :(  I wonder if it has anything to do with cooking food in a not so high temperature?" />
  <row Id="32485" PostHistoryTypeId="1" PostId="15353" RevisionGUID="2ddedb04-878b-4b97-ba75-075126c2609c" CreationDate="2011-06-09T22:02:43.430" UserId="5643" Text="What makes oil stick to the pan so bad that it is so difficult to wash out?" />
  <row Id="32486" PostHistoryTypeId="3" PostId="15353" RevisionGUID="2ddedb04-878b-4b97-ba75-075126c2609c" CreationDate="2011-06-09T22:02:43.430" UserId="5643" Text="&lt;oil&gt;&lt;pan&gt;" />
  <row Id="32487" PostHistoryTypeId="5" PostId="15352" RevisionGUID="63e135ad-bf24-4a72-98f6-67f320078abe" CreationDate="2011-06-09T22:05:20.407" UserId="2461" Comment="added 82 characters in body" Text="There are some great responses here but no one has mentioned [brining](http://en.wikipedia.org/wiki/Brining), yet.  Put simply, this involves putting meat in a water/salt mixture for an extended period of time.&#xD;&#xA;&#xD;&#xA;There are a couple of things that happen when you do this.  First, nature likes things to be in balance.  So the cells in the meat will actually expel some water and pull in salt (along with some of the other flavorings in your brine mixture).  Second, salt holds about 3 times its weight in water and causes other chemical reactions that help trap water during cooking.  The end result is a significant boost in moisture.&#xD;&#xA;&#xD;&#xA;Of course, the tradeoff is the food can sometimes taste fairly salty but, if done right, this saltiness is easily overpowered by the juicy deliciousness of your end product.&#xD;&#xA;&#xD;&#xA;EDIT:&lt;br/&gt;&#xD;&#xA;&#xD;&#xA;One pointer I forgot to mention, when brining it can be tough to penetrate beyond the outer centimeter or so of your food.  One technique to overcome this is to [inject the brine][1].&#xD;&#xA;&#xD;&#xA;In many cases, brining is truly like a &quot;secret weapon&quot; for keeping things juicy.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=L8-Q4tOtk5A" />
  <row Id="32488" PostHistoryTypeId="2" PostId="15354" RevisionGUID="475054df-d554-4b70-a6ce-0c67cfa71d18" CreationDate="2011-06-09T22:15:49.433" UserId="5885" Text="If you get oil too hot, it can form a really sticky layer of the heavier oil residues.&#xD;&#xA;&#xD;&#xA;To remove it, use a little fresh oil, warm the pan, and spread the fresh oil all over the surface. Let it rest for a while, then spread the oil on the surface again. Tip the oil out, rubbing away as much residual oil as possible with paper.&#xD;&#xA;&#xD;&#xA;Now you can rub neat dishwashing liquid onto the surface and all the residual oil will emulsify, and can be washed away with water." />
  <row Id="32489" PostHistoryTypeId="6" PostId="15342" RevisionGUID="2c5ec0cb-7d46-4f92-9be4-1af8c9811df7" CreationDate="2011-06-09T22:19:55.167" UserId="4777" Comment="edited tags" Text="&lt;bay-leaf&gt;" />
  <row Id="32490" PostHistoryTypeId="2" PostId="15355" RevisionGUID="dd1240d4-72a8-4bd6-9477-0d69d10fee4d" CreationDate="2011-06-09T23:09:21.487" UserId="201" Text="As I understand it, when you combine high heat and vegetable oil you get a fairly stable polymer (much like a plastic or resin).  The polymer bonds with the surface (which is porous), and results in robust surface. This is what we use to season cast iron cookware, but it's less desirable on stainless and other lighter colour hardware.&#xD;&#xA;&#xD;&#xA;You can prevent the coating from forming by never allowing the water to evaporate from the oil in a pan, and the oil to maintain a high temperature for long periods by itself.  Keeping food in contact with the pan will both help keep the temperature down, and reduce the chance of the oil bonding with the steel.&#xD;&#xA;&#xD;&#xA;Cleaning the oil off once it's formed is usually pretty simple: add water (or soda water) and heat for 10-15 minutes. Often the oil will wipe out (or need mild scrubbing with an appropriate scrubbing pad).  You should not have to use steel wool (or a caustic cleaner), both of which can damage the smooth surface of many pans." />
  <row Id="32491" PostHistoryTypeId="2" PostId="15356" RevisionGUID="e26232f1-e8ae-4062-9d3a-537fcff166a3" CreationDate="2011-06-09T23:15:43.103" UserId="3203" Text="This is just traditional fire cooking, now called camp-fire cooking, or (US) cowboy cooking&#xD;&#xA;&#xD;&#xA;Any Scout should now how to do this :-)&#xD;&#xA;&#xD;&#xA;It works best using food with tough outer skins, or wrapped in a sacrificial coverings, or more modernly using aluminium foil a cast iron pot ([dutch oven][1])&#xD;&#xA;&#xD;&#xA;Some common foods examples:&#xD;&#xA;&#xD;&#xA;**Potato and other Tubers**&#xD;&#xA;&#xD;&#xA;You lose about 5 mm (including unpeeled skin) to the fire. If you wrap in Aluminium foil the loss is often nil. Wash and soak tuber well before cooking, but do not cut into the skin, even to remove imperfections or 'eyes'. Takes about 30 to 60 minutes to cook depending on coal heat. If not eating immediately, do not leave potatoes in foil wrapping. Unwrap and let surface dry&#xD;&#xA;&#xD;&#xA;**Corn**&#xD;&#xA;&#xD;&#xA;Do not remove husk. Soak corn before cooking. It takes about 10 to 20 minutes to cook depending on coal heat&#xD;&#xA;&#xD;&#xA;**Cabbage**&#xD;&#xA;&#xD;&#xA;Wash and soak cabbage. Drain excess water. Do not remove any dead leaves etc. Poke a knife halfway into the core from the top and pour in a little water (and meat fat for extra go). Can take up to 1 hour to fully cook&#xD;&#xA;&#xD;&#xA;**Meat**&#xD;&#xA;&#xD;&#xA;Large slabs work best. Reduce flesh loss by wrapping in edible leaves. If you don't like the charred bits, you can use Aluminium foil, or better yet a dutch oven. Time depends on mass and done-ness desired&#xD;&#xA;&#xD;&#xA;Small goods like sausage (real meat and fat, not sawdust please) will have up to 5 mm of flesh loss, but are still fun to do.&#xD;&#xA;&#xD;&#xA;**Fish**&#xD;&#xA;&#xD;&#xA;Gut fish, but otherwise leave intact. Fish cooks relatively fast, time depends on mass. Pull sides apart and eat off the skin and bone. If using a foil pouch you can aromatics, sugar, and spices to make some amazing meals&#xD;&#xA;&#xD;&#xA;**Fruit**&#xD;&#xA;&#xD;&#xA;Keep bananas in skin, make a couple of small cuts to let steam escape. Cooks in 10 to 15 minutes&#xD;&#xA;&#xD;&#xA;Unpeeled and un-cored apples cook in 15 to 20 minutes (you can eat the core, it's good for you)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://andrewdwyer.com/wordpress/wp-content/uploads/2011/05/pot-roast.jpg" />
  <row Id="32492" PostHistoryTypeId="25" PostId="15341" RevisionGUID="967bcf9a-f34b-402d-8603-04bb904e1bfd" CreationDate="2011-06-09T23:51:22.967" Comment="http://twitter.com/#!/StackCooking/status/78972487450374144" />
  <row Id="32493" PostHistoryTypeId="5" PostId="15356" RevisionGUID="308e43da-5d76-4ab5-a0f0-2e3677174fb7" CreationDate="2011-06-10T00:47:38.423" UserId="3203" Comment="added 23 characters in body" Text="This is just traditional fire cooking, now called camp-fire cooking, or (US) cowboy cooking&#xD;&#xA;&#xD;&#xA;Any Scout should now how to do this :-)&#xD;&#xA;&#xD;&#xA;It works best using food with tough outer skins, or wrapped in a sacrificial coverings, or more modernly using aluminium foil a cast iron pot ([dutch oven][1])&#xD;&#xA;&#xD;&#xA;Some common foods examples:&#xD;&#xA;&#xD;&#xA;**Potato and other Tubers**&#xD;&#xA;&#xD;&#xA;You lose about 5 mm (including unpeeled skin) to the fire. If you wrap in Aluminium foil the loss is often nil. Wash and soak tuber well before cooking, but do not cut into the skin, even to remove imperfections or 'eyes'. Takes about 30 to 60 minutes to cook depending on coal heat. If not eating immediately, do not leave potatoes in foil wrapping. Unwrap and let surface dry&#xD;&#xA;&#xD;&#xA;**Corn**&#xD;&#xA;&#xD;&#xA;Do not remove husk. Soak corn before cooking. It takes about 10 to 20 minutes to cook depending on coal heat&#xD;&#xA;&#xD;&#xA;**Cabbage**&#xD;&#xA;&#xD;&#xA;Wash and soak cabbage. Drain excess water. Do not remove any dead leaves etc. Poke a knife halfway into the core from the top and pour in a little water (and meat fat for extra go). Can take up to 1 hour to fully cook&#xD;&#xA;&#xD;&#xA;**Meat**&#xD;&#xA;&#xD;&#xA;Large slabs work best. Reduce flesh loss by wrapping in edible leaves. If you don't like the charred bits, you can use Aluminium foil, or better yet a dutch oven. Time depends on mass and done-ness desired&#xD;&#xA;&#xD;&#xA;Small goods like sausage (real meat and fat, not sawdust please) will have up to 5 mm of flesh loss, but are still fun to do.&#xD;&#xA;&#xD;&#xA;**Fish**&#xD;&#xA;&#xD;&#xA;Gut fish, but otherwise leave intact. Fish cooks relatively fast, time depends on mass. Pull sides apart and eat flesh directly off the skin and bone. If using a foil pouch you can add aromatics, raw sugar, and spices to make some amazing meals&#xD;&#xA;&#xD;&#xA;**Fruit**&#xD;&#xA;&#xD;&#xA;Keep bananas in skin, make a couple of small cuts to let steam escape. Cooks in 10 to 15 minutes&#xD;&#xA;&#xD;&#xA;Unpeeled and un-cored apples cook in 15 to 20 minutes (you can eat the core, it's good for you)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://andrewdwyer.com/wordpress/wp-content/uploads/2011/05/pot-roast.jpg" />
  <row Id="32494" PostHistoryTypeId="2" PostId="15357" RevisionGUID="c4143a9a-07f8-48d2-8b96-408d882ae2dd" CreationDate="2011-06-10T02:34:32.653" UserId="6425" Text="www.chefrubber.com  look for pastry rocks &#xD;&#xA;&#xD;&#xA;www.willpowder.com  look for will poppers &#xD;&#xA;&#xD;&#xA;just purchased this myself...good luck and have fun " />
  <row Id="32495" PostHistoryTypeId="5" PostId="15355" RevisionGUID="7905d210-03d4-4626-802b-ea49463a2400" CreationDate="2011-06-10T04:44:23.363" UserId="201" Comment="Fixed grammar." Text="As I understand it, when you combine high heat and vegetable oil you get a fairly stable polymer (much like a plastic or resin).  The polymer bonds with the surface (which is porous), and results in robust surface. This is what we use to season cast iron cookware, but it's less desirable on stainless and other lighter colour hardware.&#xD;&#xA;&#xD;&#xA;You can prevent the coating from forming by never allowing the water to evaporate from the oil, and the oil to maintain a high temperature for long periods by itself.  Keeping food in contact with the pan will both help keep the temperature down, and reduce the chance of the oil bonding with the steel.&#xD;&#xA;&#xD;&#xA;Cleaning the oil off once it's formed is usually pretty simple: add water (or soda water) and heat for 10-15 minutes. Often the oil will wipe out (or need mild scrubbing with an appropriate scrubbing pad).  You should not have to use steel wool (or a caustic cleaner), both of which can damage the smooth surface of many pans." />
  <row Id="32496" PostHistoryTypeId="2" PostId="15358" RevisionGUID="66030f04-44e2-4e35-99c3-1807d997c11a" CreationDate="2011-06-10T05:36:57.783" UserId="6241" Text="I love sushi, but I've probably never actually had real wasabi. The stuff in the tube is horseradish based, real wasabi is a related plant and I've never seen it fresh, but I'm sure I'd find it if I looked for it.  &#xD;&#xA;&#xD;&#xA;I don't know of any recipes but wikipedia says the tube stuff is eastern horseradish, mustard powder and coloring. If you've ever compared fresh grated horseradish root to the stuff sold in jars for making cocktail sauce you know the fresh is at least 3x. &#xD;&#xA;&#xD;&#xA;So I suggest an experiment with blending mustard seed, water and fresh grated horseradish root to get the kick you crave." />
  <row Id="32497" PostHistoryTypeId="2" PostId="15359" RevisionGUID="38f8b30b-d8a3-4a63-a4ce-cf51059bab2f" CreationDate="2011-06-10T06:44:58.513" UserId="3489" Text="The dried powder in a can is your best bet, short of grating a fresh root.&#xD;&#xA;&#xD;&#xA;Though an overlingering burn isn't your thing, try pinch of cayenne in the wasabi mix to lend sweetness and more ka-boom. Generous wasabi and some [Sriracha](http://theoatmeal.com/comics/sriracha) are my favorite sushi companions." />
  <row Id="32498" PostHistoryTypeId="2" PostId="15360" RevisionGUID="112f50bc-36a8-4186-9d2c-d83e13b6330b" CreationDate="2011-06-10T08:46:52.547" UserId="2939" Text="I decided to test it anyway, so here are the results of a bechamel using 1 part soy to 2 parts regular milk:&#xD;&#xA;&#xD;&#xA;**Taste:**&#xD;&#xA;There was nothing on the label to indicate the soy was sweetened, so I went ahead as if it were unsweetened.  However, the sauce was much sweeter than usual, and on checking the ingredients, I note that there is 2% raw sugar (as well as 1% salt).  So I guess it was sweetened after all!  I added an extra onion and more salt to try to counteract the sweetness, but it was still noticeable to me.  My husband said it was fine.  &#xD;&#xA;&#xD;&#xA;**Texture:**&#xD;&#xA;In the first stages of adding warm milk (infused with onion, bay leaves and peppercorns) to my butter/flour, I noticed that the roux was a lot stretchier than normal, so I had to add milk more frequently.  Otherwise, the overall texture was lovely, very silky.     &#xD;&#xA;&#xD;&#xA;**Thickening:**&#xD;&#xA;It seemed to thicken a bit more than usual, but this may have been subjective.  It wasn't enough of a difference to affect the use of the sauce in any way.  It certainly stuck to the bottom of the pan more than usual  :( &#xD;&#xA;&#xD;&#xA;**Overall:**&#xD;&#xA;If I were sure that I were using UNSWEETENED soy, I would try this again if I was again left with soy milk in the fridge.  I would reduce the ratio to make 1 part soy to 3 parts regular milk for my personal taste.  I added some Emmenthaler and Grana Padano to the sauce, but if using soy milk, I believe the Emmenthaler is too sweet, and should be replaced by a sharper cheese such as Cheddar.  &#xD;&#xA;&#xD;&#xA;Hope that helps others faced with the same problem.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32499" PostHistoryTypeId="5" PostId="15305" RevisionGUID="42533779-0acd-4d81-abe7-4f85eb60783a" CreationDate="2011-06-10T09:19:28.423" UserId="4638" Comment="Updated with experiment results" Text="A souffle by any other name will fall as quick. &#xD;&#xA;&#xD;&#xA;(Sorry, I couldn't resist). But this is absolutely normal, there is nothing in this recipe to support the structural integrity of cooling air bubbles. You can reduce the amount of rising, which will result in a smaller collapse. To do this, beat the mixture less (prepare it by hand instead with a mixer to be sure) and ensure slower, more even heating in the oven. But of course, the collapse will occur. &#xD;&#xA;&#xD;&#xA;There is some advice floating around which is supposed to reduce the falling rate of souffles. You could try following it even if your recipe doesn't involve whipping the eggwhites. It involves things like not crowding the oven and carefully buttering the form, usually with layers of butter and sugar (or parmesan for savory souffles). It won't hurt to use them. But don't expect a risen pudding after it has cooled. &#xD;&#xA;&#xD;&#xA;**Update**. I read Charlotte Farley's answer and thought that it would be great if it works. I had a hunch that it might not, but it would be so awesome if it helps! So I made the experiment. &#xD;&#xA;&#xD;&#xA;I made the bread pudding exactly per the recipe given here. I didn't separate the eggs, but took care to whip them for a long time before adding the milk, to ensure a good rise. I baked it in silicon muffin cups, exactly 5 gram of bread and 45 gram of egg mixture per cup. After 45 min at 150°C, I quickly removed three cups from the oven and left the remaining three cups there for another 45 min. As a control, I used a simple cheese souffle (basically a mornay sauche with whipped egg whites) and repeated the procedures, using 50 g mixture per cup and baking for 20 min at 175°C. &#xD;&#xA;&#xD;&#xA;The results: &#xD;&#xA;&#xD;&#xA;![bread puddings][1]&#xD;&#xA;&#xD;&#xA;These are the bread puddings. The directly removed are in the lower row, the ones which remained in the oven are in the upper row. I didn't measure them, but they are nearly the same height. In the oven, all had risen maybe 1 cm over the cup edges, so they all lost ~50% of their oven height. The first group collapsed the second they were out of the oven, the others deflated slowly in the oven, but were already low when I took them out. &#xD;&#xA;&#xD;&#xA;I weighed both groups after cooling. The &quot;direct from the oven group&quot; weighed 116 g, or 11.3 g average moisture loss per pudding. The &quot;left in oven group&quot; weighed 101 g, or 16.3 g average moisture loss per pudding. When I tried them, I liked the moister ones better, but both groups were OK. Neither was unacceptably dry or egg-white-rubbery. &#xD;&#xA;&#xD;&#xA;![souffles][2]&#xD;&#xA;&#xD;&#xA;These are the cheese soufflés. They rose more in the oven, to maybe 2.5-3 cm above the cup edges. Again, directly removed ones are in the bottom row, the oven cooled ones are in the top row. There is no visible difference, they all seem deflated to the same size. The weight results are similar as in the bread pudding case: 122 g for the three directly removed souffles, 109 g for the oven cooled ones. Again, I felt that the moister ones tasted better, but this could be a subjective preference. I wouldn't consider the oven-cooled ones &quot;bad&quot; on their own. &#xD;&#xA;&#xD;&#xA;Conclusion: The slow oven cooling doesn't work :( &#xD;&#xA;&#xD;&#xA;Estimated 5000 calories worth of egg dishes plus a small package of American bread (opened) available for free, collect in person only. &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/T1o2Q.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/KOqnP.jpg" />
  <row Id="32500" PostHistoryTypeId="25" PostId="15353" RevisionGUID="3cd104fb-8339-4633-b242-2a0d730eaffc" CreationDate="2011-06-10T11:51:23.360" Comment="http://twitter.com/#!/StackCooking/status/79153682050060288" />
  <row Id="32501" PostHistoryTypeId="5" PostId="15338" RevisionGUID="1419104d-b6d3-43db-bbd8-8643379c26e5" CreationDate="2011-06-10T14:05:45.780" UserId="1822" Comment="Added julienne and crinkle" Text="[Consumer search][1] has a selection of mandolins. This is my outline of their review (which also come from reviews !) so it's a meta-meta-review.&#xD;&#xA;&#xD;&#xA;In addition to your criterion:&#xD;&#xA;&#xD;&#xA; - Possibility to sharpen the blades&#xD;&#xA; - [Waffle cut][2] (I like this one, it's kind of hard --I'd say impossible-- to do it without a mandolin)&#xD;&#xA; - Julienne and crinkle&#xD;&#xA; - Dishwasher-safe&#xD;&#xA;&#xD;&#xA;However, you end up with a [180 $ mandolin][3] !&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.consumersearch.com/mandolines&#xD;&#xA;  [2]: http://www.bunrab.com/dailyfeed/dailyfeed_images_09-01Jan/df09_01_26_chips.jpg&#xD;&#xA;  [3]: http://www.consumersearch.com/mandolines/de-buyer-la-mandoline-v-professionnelle" />
  <row Id="32502" PostHistoryTypeId="25" PostId="15339" RevisionGUID="d04b6327-f769-4021-9eb4-8f92820e3e09" CreationDate="2011-06-10T14:51:24.577" Comment="http://twitter.com/#!/StackCooking/status/79198985616752640" />
  <row Id="32503" PostHistoryTypeId="2" PostId="15361" RevisionGUID="e054db88-509e-4593-8090-62d5b311d8c9" CreationDate="2011-06-10T14:59:33.237" UserId="2047" Text="Prepared wasabi that you can buy in a common grocery store (both powdered and paste) is basically just horseradish with green dye in it. Really, you've acquired a taste for horseradish. Not that there's anything wrong with that! I would recommend seeking out other horseradish-based sauces and condiments. You'll probably enjoy them better than the fake wasabi.&#xD;&#xA;&#xD;&#xA;If you're interested in finding real wasabi, you'll need to look for it in a specialty grocery store (or online). It's traditionally prepared by grating the fresh root on a sharkskin grater. However, what you had with your sushi was most likely the fake stuff, unless you were in Japan or a very high-end sushi restaurant here in the states." />
  <row Id="32504" PostHistoryTypeId="5" PostId="15355" RevisionGUID="1ef6348b-4304-47f9-86da-cc3305ab7191" CreationDate="2011-06-10T15:12:00.727" UserId="201" Comment="deleted 42 characters in body" Text="As I understand it, when you combine high heat and vegetable oil you get a fairly stable polymer (much like a plastic or resin).  The polymer bonds with the surface (which is porous), and results in robust surface. This is what we use to season cast iron cookware, but it's less desirable on stainless and other lighter colour hardware.&#xD;&#xA;&#xD;&#xA;You can prevent the coating from forming by never allowing he oil to maintain a high temperature for long periods by itself.  Keeping food in contact with the pan will both help keep the temperature down, and reduce the chance of the oil bonding with the steel.&#xD;&#xA;&#xD;&#xA;Cleaning the oil off once it's formed is usually pretty simple: add water (or soda water) and heat for 10-15 minutes. Often the oil will wipe out (or need mild scrubbing with an appropriate scrubbing pad).  You should not have to use steel wool (or a caustic cleaner), both of which can damage the smooth surface of many pans." />
  <row Id="32505" PostHistoryTypeId="2" PostId="15362" RevisionGUID="0d088317-16ba-4258-8222-f8bd4421acc8" CreationDate="2011-06-10T18:52:45.980" UserId="3760" Text="If you cook with non-stick pans, you should also be careful to read the instructions on the pan.  Mine says to never heat above medium.  My last pan was ruined after heating above medium with a black substance much like yours." />
  <row Id="32506" PostHistoryTypeId="2" PostId="15363" RevisionGUID="7eec3b15-af90-42c6-8af0-fa3461280713" CreationDate="2011-06-10T18:57:33.957" UserId="3760" Text="I was following the recipe here:&#xD;&#xA;&#xD;&#xA;http://cooking.stackexchange.com/questions/1112/how-do-you-make-pork-rinds&#xD;&#xA;&#xD;&#xA;and ran into a situation.  When I get pork rinds from the store, they are beautiful and puffy like a Funyun.  I followed this recipe exactly and am left with deflated rinds!&#xD;&#xA;&#xD;&#xA;Can anyone help?" />
  <row Id="32507" PostHistoryTypeId="1" PostId="15363" RevisionGUID="7eec3b15-af90-42c6-8af0-fa3461280713" CreationDate="2011-06-10T18:57:33.957" UserId="3760" Text="My pork rinds won't puff!" />
  <row Id="32508" PostHistoryTypeId="3" PostId="15363" RevisionGUID="7eec3b15-af90-42c6-8af0-fa3461280713" CreationDate="2011-06-10T18:57:33.957" UserId="3760" Text="&lt;pork&gt;&lt;recipe-problems&gt;" />
  <row Id="32509" PostHistoryTypeId="2" PostId="15364" RevisionGUID="d24f0d52-0bee-4b02-9a7b-fea5c9ebf316" CreationDate="2011-06-10T19:09:44.853" UserId="3760" Text="You may want to try some hot mustard.  It is very similar in that you will not feel a burn long after.  I like to put it in everything I eat, even my mac and cheese!  The kind I am talking about is often served in Chinese restaurants." />
  <row Id="32510" PostHistoryTypeId="2" PostId="15365" RevisionGUID="16826cf8-f86d-4eaa-a91b-9d824edd6160" CreationDate="2011-06-10T19:15:45.537" UserId="3760" Text="It almost sounds like when you moved, you got a different recipe.  The cookies before you moved were solid and the cookies after you moved were soft.  I will try to bake cookies using the recipe you gave me this weekend." />
  <row Id="32511" PostHistoryTypeId="2" PostId="15366" RevisionGUID="7af52f71-041e-4811-8883-f65582a927e8" CreationDate="2011-06-10T19:20:38.310" UserId="3760" Text="I think the best thing to do is use olive oil for cases when you are drizzling it on or cooking for a short time.  Otherwise, use vegetable/canola/etc." />
  <row Id="32512" PostHistoryTypeId="2" PostId="15367" RevisionGUID="53cc7622-2a9b-4f75-829a-60ce5106fa82" CreationDate="2011-06-10T22:08:33.077" UserId="6435" Text="cheese or butter can not be made from pig camel horse milk its just not possible it will not turn in to cheese only cow sheep and goat milk can be made into cheese" />
  <row Id="32513" PostHistoryTypeId="2" PostId="15368" RevisionGUID="8bea3657-037e-4084-9a8b-35334a74ea25" CreationDate="2011-06-10T22:30:51.460" UserId="358" Text="Some recent questions about pork rinds inspired me to inquire about this.  My wife and I are quite fond of the English film *[Shaun of the Dead][1]*.  The characters in the film refer to a certain &lt;s&gt;bar&lt;/s&gt; pub snacks as &quot;hog lumps&quot; at one point and &quot;pig snacks&quot; at another.  You don't actually get to see them, but I just assumed they were referring to what we in the United States call pork rinds.  However, in the comments on [this question][2] Sam Holden said they call them &quot;pork scratchings&quot; in the UK.  I did a little searching and many hits just say something to the effect of &quot;what they call pork rinds in *Shaun of the Dead*&quot;.&#xD;&#xA;&#xD;&#xA;So, are these specific to the film, or actually common slang?  Actual brand names?  Are they even actually referring to pork rinds?  Can someone from across the pond clarify these terms?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.imdb.com/title/tt0365748/&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/1112/how-do-you-make-pork-rinds" />
  <row Id="32514" PostHistoryTypeId="1" PostId="15368" RevisionGUID="8bea3657-037e-4084-9a8b-35334a74ea25" CreationDate="2011-06-10T22:30:51.460" UserId="358" Text="What are &quot;hog lumps&quot;?" />
  <row Id="32515" PostHistoryTypeId="3" PostId="15368" RevisionGUID="8bea3657-037e-4084-9a8b-35334a74ea25" CreationDate="2011-06-10T22:30:51.460" UserId="358" Text="&lt;cultural-difference&gt;&lt;food-lingo&gt;&lt;terminology&gt;" />
  <row Id="32516" PostHistoryTypeId="6" PostId="15368" RevisionGUID="64b806d2-b260-40d8-88cc-103aa40fb3f2" CreationDate="2011-06-10T22:58:50.450" UserId="67" Comment="removed first use tags with 'language'" Text="&lt;language&gt;&lt;cultural-difference&gt;" />
  <row Id="32517" PostHistoryTypeId="2" PostId="15369" RevisionGUID="94d4b225-6542-4f74-be76-76ca69857573" CreationDate="2011-06-10T23:07:31.350" UserId="2294" Text="I love making and eating chocolate chip cakes - both large cakes and cupcakes, but almost always when I make them, the chocolate chips sink to the bottom (or, occasionally, rise to the top).&#xD;&#xA;&#xD;&#xA;Is there anything I can do to try and stop this happening? If so, what?" />
  <row Id="32518" PostHistoryTypeId="1" PostId="15369" RevisionGUID="94d4b225-6542-4f74-be76-76ca69857573" CreationDate="2011-06-10T23:07:31.350" UserId="2294" Text="How can I stop chocolate chips sinking to the bottom when I make cakes?" />
  <row Id="32519" PostHistoryTypeId="3" PostId="15369" RevisionGUID="94d4b225-6542-4f74-be76-76ca69857573" CreationDate="2011-06-10T23:07:31.350" UserId="2294" Text="&lt;baking&gt;&lt;cake&gt;" />
  <row Id="32520" PostHistoryTypeId="2" PostId="15370" RevisionGUID="cc88551a-e57f-4ae6-b581-2cc491247d5e" CreationDate="2011-06-10T23:09:24.780" UserId="67" Text="[Eat My Brains has listed under trivia for the movie][1]:&#xD;&#xA;&#xD;&#xA;&gt; Specially designed packets of 'Hog Lumps' were designed for the film by Edgar's brother, Oscar. &#xD;&#xA;&#xD;&#xA;I don't think they're real, although there have been some [claims online][2] that there *is* a real product out there that markets itself as 'Hog Lumps' :&#xD;&#xA;&#xD;&#xA;&gt; They're real. Mr Porky's Hog Lumps and they're awful. Blech.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.eatmybrains.com/showreview.php?id=14&#xD;&#xA;  [2]: http://www.spaced-out.org.uk/forums/lofiversion/index.php/t11095.html&#xD;&#xA;  [3]: http://www.independent.co.uk/news/uk/this-britain/rind-of-the-times-732905.html" />
  <row Id="32521" PostHistoryTypeId="25" PostId="15348" RevisionGUID="3e3598f1-cc08-4df6-91a0-c18ab3556de2" CreationDate="2011-06-10T23:51:25.647" Comment="http://twitter.com/#!/StackCooking/status/79334884971266048" />
  <row Id="32522" PostHistoryTypeId="2" PostId="15371" RevisionGUID="3d4de139-d83d-499b-b172-276b57ae7270" CreationDate="2011-06-11T05:25:40.213" UserId="3131" Text="I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed?&#xD;&#xA;&#xD;&#xA;Is there a better way for me to preserve the kebabs (say, for a few days to a week)?" />
  <row Id="32523" PostHistoryTypeId="1" PostId="15371" RevisionGUID="3d4de139-d83d-499b-b172-276b57ae7270" CreationDate="2011-06-11T05:25:40.213" UserId="3131" Text="Can Kebabs be frozen?" />
  <row Id="32524" PostHistoryTypeId="3" PostId="15371" RevisionGUID="3d4de139-d83d-499b-b172-276b57ae7270" CreationDate="2011-06-11T05:25:40.213" UserId="3131" Text="&lt;freezing&gt;" />
  <row Id="32525" PostHistoryTypeId="2" PostId="15372" RevisionGUID="7b8dc1ea-2e8a-456f-80a9-a2220b2e1aaf" CreationDate="2011-06-11T05:44:30.717" UserId="1685" Text="Coat the chocolate chips in flour (whichever type of flour goes into your cake).  Put a few ounces or two of flour and the chocolate chips into a zip-top bag, close tightly and shake.  The coated chips will then adhere and tend to &quot;float&quot; in the batter.  Subtract the amount flour used to coat the chips from the flour otherwise used in the recipe.  &#xD;&#xA;&#xD;&#xA;You could do this with cocoa powder instead of flour.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32526" PostHistoryTypeId="2" PostId="15373" RevisionGUID="2c270924-dd29-4c5c-a00f-f0a2c761eaa9" CreationDate="2011-06-11T07:22:36.257" UserId="6365" Text="Usually vegetables need to be blanched and cooled before freezing (to stop enzymes from causing them to mature past their prime).  However, [peppers and onions are fine to freeze &quot;as is&quot;.][1]  But I am concerned that you won't like the vegetable quality once they are defrosted.  You were right to be concerned; all vegetables, regardless of the type, sustain at least some cellular damage due to the freezing process.  So, cooks usually only use the frozen items in dishes that don't require a &quot;showy&quot; performance (like a small dice for salads, or in cooked products like soup).  The reason for this hit in appearance and crunch-ability is this: as they begin to freeze, the water in the veggies expands, causing tiny shards of ice to break through the delicate cell walls.  The partial or total collapse = mush.&#xD;&#xA;&#xD;&#xA;One additional concern is freezing the kabobs with the stick still in.  Whenever freezing food, you want to keep all moisture IN and air OUT.  (Air changes flavors and distorts color).  This means that whenever possible, you want to pack veggies in air tight containers.  Obviously all the &quot;empty space&quot; that pre-threaded kabobs require would introduce all sorts of air into the storage container.&#xD;&#xA;&#xD;&#xA;If I were you, I would disassemble the extras: freeze the components for use in other less looks-dependent dishes.  Or -- just go ahead and use them all, and send your guests home with leftovers.  (They'll definitely come back again this way.)" />
  <row Id="32527" PostHistoryTypeId="5" PostId="15373" RevisionGUID="7eb3087b-bbe4-41d4-a1e5-bd03a2085bd3" CreationDate="2011-06-11T07:45:32.580" UserId="6365" Comment="added 274 characters in body; edited body" Text="Meat, as long as it's fresh, can be frozen without fanfare.  Vegetables are another story.  Usually they need to be blanched and cooled before freezing (to stop enzymes from causing them to mature past their prime).  However, [peppers and onions are fine to freeze &quot;as is&quot;][1]. I am concerned, though, that you won't like the vegetable quality once they are defrosted.  You were on the right track: all vegetables, regardless of the type, sustain at least some cellular damage due to the freezing process.  So cooks usually only use the items in dishes that don't require a &quot;showy&quot; performance (like a small dice for salads, or in cooked products like soup).  The reason for this hit in appearance and crunch-ability is this: Veggies are mostly water (70-95%, while [beef is only 55-65% water][2]).  As veggies begin to freeze, the water expands, causing tiny shards of ice to break through the delicate cell walls.  The partial or total collapse = mush.&#xD;&#xA;&#xD;&#xA;One additional concern is freezing the kabobs with the sticks still in.  Whenever freezing food, you want to keep all moisture IN and air OUT.  (Air changes flavors and distorts color).  This means that whenever possible, you want to pack items in air tight containers.  Obviously all the &quot;empty space&quot; that pre-threaded kabobs require would introduce all sorts of air into the storage container.&#xD;&#xA;&#xD;&#xA;If I were you, I would disassemble the extras: freeze the components for use in other less looks-dependent dishes.  Or -- just go ahead and use them all, and send your guests home with leftovers.  (They'll definitely come back again this way.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ext.colostate.edu/pubs/foodnut/09330.html&#xD;&#xA;  [2]: http://www.fsis.usda.gov/factsheets/Water_in_Meats/index.asp" />
  <row Id="32528" PostHistoryTypeId="5" PostId="15373" RevisionGUID="666c21fa-2b97-4431-aa1c-942bdc44a621" CreationDate="2011-06-11T07:52:11.517" UserId="6365" Comment="added 36 characters in body" Text="Meat, as long as it's fresh, can be frozen without fanfare.  Vegetables are another story.  Usually they need to be blanched and cooled before freezing (to stop enzymes from causing them to mature past their prime).  However, [peppers and onions are fine to freeze &quot;as is&quot;][1]. I am concerned, though, that you won't like the vegetable quality once they are defrosted.  You were on the right track: all vegetables, regardless of the type, sustain at least some cellular damage due to the freezing process.  So cooks usually only use the items in dishes that don't require a &quot;showy&quot; performance (like a small dice for salads, or in cooked products like soup).  The reason for this hit in appearance and crunch-ability is this: Veggies are mostly water (70-95%, while [beef is only 55-65% water][2]).  As veggies begin to freeze, the water expands, causing tiny shards of ice to break through the delicate cell walls.  The partial or total collapse = mush.&#xD;&#xA;&#xD;&#xA;One additional concern is freezing the kabobs with the sticks still in.  Whenever freezing food, you want to keep all moisture IN and air OUT.  (Air changes flavors and distorts color).  This means that whenever possible, you want to pack items in air tight containers.  Obviously all the &quot;empty space&quot; that pre-threaded kabobs require would introduce all sorts of air into the storage container.&#xD;&#xA;&#xD;&#xA;If I were you, I would disassemble the extras: freeze the meat to use however you like, and the veggies for less looks-dependent dishes.  Or -- just go ahead and grill up every last kabob, then send your guests home with leftovers.  (They'll definitely come back again this way.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ext.colostate.edu/pubs/foodnut/09330.html&#xD;&#xA;  [2]: http://www.fsis.usda.gov/factsheets/Water_in_Meats/index.asp" />
  <row Id="32529" PostHistoryTypeId="2" PostId="15374" RevisionGUID="de553360-949e-49a1-8253-50a8c3b57ac2" CreationDate="2011-06-11T07:58:06.570" UserId="4194" Text="They are almost certainly pork rinds, what we call pork scratchings in the UK. They are a staple in old fashioned (usually crappy) pubs like the Winchester, usually hanging behind the bar on cardboard displays, alongside KP peanuts and Scampi Fries.&#xD;&#xA;&#xD;&#xA;In less enlightened days, where only one kind of woman would ever be found in a pub (at least on the customer's side of the bar) the cardboard would have a photo of a topless woman on it which would slowly be revealed as the bags were sold - if that's not an incentive to eat crispy cholesterol I don't know what is &gt;.&lt;&#xD;&#xA;&#xD;&#xA;The reference to scratchings as 'pork lumps' is purely for the film; it's not a widely used name." />
  <row Id="32530" PostHistoryTypeId="2" PostId="15375" RevisionGUID="293d4fc0-9011-477a-9f7f-3f2d02a53625" CreationDate="2011-06-11T08:44:27.563" UserId="6439" Text="Just made a cherry and raspberry cheesecake with a digestive biscuit base but it's too sweet and I need a sauce to go with it to take that sweetness away&#xD;&#xA;&#xD;&#xA;Can anyone help?" />
  <row Id="32531" PostHistoryTypeId="1" PostId="15375" RevisionGUID="293d4fc0-9011-477a-9f7f-3f2d02a53625" CreationDate="2011-06-11T08:44:27.563" UserId="6439" Text="What sauce can I just to de-sweeten a pudding ?" />
  <row Id="32532" PostHistoryTypeId="3" PostId="15375" RevisionGUID="293d4fc0-9011-477a-9f7f-3f2d02a53625" CreationDate="2011-06-11T08:44:27.563" UserId="6439" Text="&lt;sauce&gt;&lt;pudding&gt;&lt;cheesecake&gt;" />
  <row Id="32533" PostHistoryTypeId="2" PostId="15376" RevisionGUID="fbc08605-5df2-496e-b121-855e98e4b9b9" CreationDate="2011-06-11T09:02:32.533" UserId="3203" Text="That recipe doesn't seem right to me&#xD;&#xA;&#xD;&#xA;Trim excess fat off with a knife, using boiling water will toughen the skin&#xD;&#xA;&#xD;&#xA;Keeping your rind in easy to handle oven sized slabs. Pre cut it with a very sharp knife so it can be pulled part when done. Cut 5 mm to 10 mm wide strips, but not quite end to end&#xD;&#xA;&#xD;&#xA;![pork cuts diagram][1]&#xD;&#xA;&#xD;&#xA;You can use a scalpel, craft knife, or &quot;Stanley&quot; knife to do this. Use a steel ruler too!&#xD;&#xA;&#xD;&#xA;It doesn't need to be cut all the way through though, as it will snap off once fully cooked, but this can be messy&#xD;&#xA;&#xD;&#xA;Rub with salt. I always lightly oil first too, but some people don't like that. Rub with spices if required&#xD;&#xA;&#xD;&#xA;Cook in your oven as hot as it will go on fan mode. If the oven steams up open the door a little&#xD;&#xA;&#xD;&#xA;It should look something like this when done (these aren't great)&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Go as long as you dare. The longer the better. But be warned there is a very small window between perfect and on fire :-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/DJV40.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/SbxPe.jpg" />
  <row Id="32534" PostHistoryTypeId="2" PostId="15377" RevisionGUID="b703f60a-142a-45ee-a34f-9455c4ca0e78" CreationDate="2011-06-11T09:22:17.033" UserId="4638" Text="Sour neutralizes sweet and vice versa. So you want to make a sour sauce with almost no sugar. &#xD;&#xA;&#xD;&#xA;The obvious idea is to use a fruit based sauce. Citrus goes really well with strawberries and cherries. Lemon, lime or maybe grapefruit juice should work well as base. Mix them with water to the desired acidity and thicken them with pectin or starch. Add zests for aroma. If you want a dairy based sauce, add a fermented product (yogurt, buttermilk or sour cream), milk or cream will curdle. &#xD;&#xA;&#xD;&#xA;If you prefer it more exotic, you can make a zabaglione with a very dry wine (leave out most of the sugar). &#xD;&#xA;&#xD;&#xA;I don't feel that bitter can mask sweet and vice versa, but many people seem to think so. If you are one of those (e. g. if you sense coffee as less bitter when it has sugar), you can make a bitter sauce. Bitter chocolate, cocoa powder (preferably non dutch) and coffee can be combined with milk or cream to produce a good sauce. If it has to be thickened, use starch again, or add mascarpone. &#xD;&#xA;&#xD;&#xA;You can also divert from the sweetness by using an unusual, strong taste. It will dominate the sweet pudding and attract the attention to itself. For that, you could use a hot sauce (e. g. by adding cayenne to either a fruit based or chocolate based sauce). Or you could make a non salted pesto with a fresh herb. A comination of peppermint, almonds, almond oil and some lemon juice could work well, but something more unusual for a sweet dish would be better, like basil. Whatever you choose here, it is very daring, and it is easy to create a combination which won't work. So only try it out if you don't mind a fail or two. Else, stick to the sour or bitter sauces. &#xD;&#xA;" />
  <row Id="32535" PostHistoryTypeId="2" PostId="15378" RevisionGUID="86195d97-4931-4bec-ab81-ae87c1eb4698" CreationDate="2011-06-11T09:42:43.567" UserId="4697" Text="I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic.&#xD;&#xA;&#xD;&#xA;What could I add to enhance the protein content while retaining the taste and feel of the soup?" />
  <row Id="32536" PostHistoryTypeId="1" PostId="15378" RevisionGUID="86195d97-4931-4bec-ab81-ae87c1eb4698" CreationDate="2011-06-11T09:42:43.567" UserId="4697" Text="How to fix the protein content of my minestrone?" />
  <row Id="32537" PostHistoryTypeId="3" PostId="15378" RevisionGUID="86195d97-4931-4bec-ab81-ae87c1eb4698" CreationDate="2011-06-11T09:42:43.567" UserId="4697" Text="&lt;soup&gt;&lt;ingredient-selection&gt;&lt;minestrone&gt;" />
  <row Id="32538" PostHistoryTypeId="2" PostId="15379" RevisionGUID="27d978c3-e490-489c-be56-5fc19c08d4fe" CreationDate="2011-06-11T10:31:37.650" UserId="4194" Text="It will be difficult to add protein while maintaining authenticity, as minestrone is a vegetable soup, and your main sources of protein are meat and fish. You might add some roasted, shredded chicken to keep a rustic feel, or perhaps some tofu cubes. Or you could grate plenty of fresh parmesan on top.&#xD;&#xA;&#xD;&#xA;Of course, there's nothing wrong with having one or two meals without much protein either." />
  <row Id="32539" PostHistoryTypeId="2" PostId="15380" RevisionGUID="1d82cbf0-c12f-4b1b-9f81-373e2bd93c77" CreationDate="2011-06-11T10:33:24.123" UserId="4194" Text="I'd make a simple raspberry coulis by blending fresh raspberries with a little water in a blender, with perhaps a touch of sugar depending on their natural sweetness, then passing the results through a sieve to remove the pips. No need to get fancy, the cheesecake is the main event!" />
  <row Id="32540" PostHistoryTypeId="2" PostId="15381" RevisionGUID="291f2312-01bb-4727-bbd5-fbe075275aaa" CreationDate="2011-06-11T10:51:07.303" UserId="67" Text="I noticed you didn't mention beans, which are fairly common in minestrone.&#xD;&#xA;&#xD;&#xA;Cannellini beans are most typical, but you could experiment with others (garbanzo, fava beans, etc.)" />
  <row Id="32541" PostHistoryTypeId="25" PostId="15378" RevisionGUID="0b822b2a-dce9-40d5-86b7-d15897ba103d" CreationDate="2011-06-11T11:51:26.860" Comment="http://twitter.com/#!/StackCooking/status/79516083744292864" />
  <row Id="32542" PostHistoryTypeId="2" PostId="15382" RevisionGUID="e3ff4db2-8a31-4b26-8515-b6c4ff563067" CreationDate="2011-06-11T14:02:53.877" UserId="641" Text="I've started frying recently, but already the grip of the basket has become sticky with oil, grease or whatever you call it... I've put the basket in the dishwasher, but with no effect. I guess it could be cleaned without effort with ammoniac, but that's a substance I'm not to fond of.&#xD;&#xA;&#xD;&#xA;Any suggestions, apart from elbow-grease? " />
  <row Id="32543" PostHistoryTypeId="1" PostId="15382" RevisionGUID="e3ff4db2-8a31-4b26-8515-b6c4ff563067" CreationDate="2011-06-11T14:02:53.877" UserId="641" Text="How to clean grease efficiently?" />
  <row Id="32544" PostHistoryTypeId="3" PostId="15382" RevisionGUID="e3ff4db2-8a31-4b26-8515-b6c4ff563067" CreationDate="2011-06-11T14:02:53.877" UserId="641" Text="&lt;cleaning&gt;" />
  <row Id="32546" PostHistoryTypeId="25" PostId="15375" RevisionGUID="070d794f-5aed-49ca-8c9a-4714ec7ca707" CreationDate="2011-06-11T14:51:27.567" Comment="http://twitter.com/#!/StackCooking/status/79561386409209857" />
  <row Id="32547" PostHistoryTypeId="2" PostId="15384" RevisionGUID="6c380d30-e4b2-48ac-b2ef-f09553ed1d1c" CreationDate="2011-06-11T15:15:27.543" UserId="1463" Text="I have been using a French Press coffee maker for quite some time now, and I have tried a few methods for removing the spent coffee grinds from the vessel.  It is always a bit of a chore to this in an efficient manner without making too much of a mess.  I am hoping to find a way that is quick, but does not result in grinds all over my hands or excess grinds going down the drain.  I wonder if there are any accepted or creative methods for this action. " />
  <row Id="32548" PostHistoryTypeId="1" PostId="15384" RevisionGUID="6c380d30-e4b2-48ac-b2ef-f09553ed1d1c" CreationDate="2011-06-11T15:15:27.543" UserId="1463" Text="The best way to clean a French Press coffee maker" />
  <row Id="32549" PostHistoryTypeId="3" PostId="15384" RevisionGUID="6c380d30-e4b2-48ac-b2ef-f09553ed1d1c" CreationDate="2011-06-11T15:15:27.543" UserId="1463" Text="&lt;coffee&gt;&lt;french-press&gt;" />
  <row Id="32550" PostHistoryTypeId="6" PostId="15384" RevisionGUID="9d8946f3-1b70-4398-98c5-f93ae01bdd73" CreationDate="2011-06-11T16:16:09.900" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;coffee&gt;&lt;french-press&gt;" />
  <row Id="32551" PostHistoryTypeId="6" PostId="15378" RevisionGUID="84f9ff8f-c6f7-46dc-abb1-62a75af9a4d6" CreationDate="2011-06-11T16:17:07.060" UserId="41" Comment="edited tags" Text="&lt;soup&gt;&lt;nutrition&gt;&lt;minestrone&gt;" />
  <row Id="32552" PostHistoryTypeId="2" PostId="15385" RevisionGUID="dac2b5a0-b9d9-48b3-be24-c8aa8f6f4861" CreationDate="2011-06-11T16:30:13.923" UserId="41" Text="The [tag:ingredient-selection] tag is for those looking to improve their &quot;catch&quot; when out picking ingredients, usually at the market.  Questions about gauging the ripeness of a particular fruit or recognizing when a particular vegetable is still fresh are welcome topics in this tag.&#xD;&#xA;&#xD;&#xA;This tag is **not** meant for general recipe-modification questions, i.e. *&quot;what can I add to X?&quot;*  [Those questions are likely to be closed][1], unless they focus on a very specific type of improvement.  In that case you should a tag that describes the modification instead, e.g. [tag:color] or [tag:nutrition].&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/q/1091/41" />
  <row Id="32553" PostHistoryTypeId="2" PostId="15386" RevisionGUID="404c7d6e-9a1f-46f6-b099-176a26fee68a" CreationDate="2011-06-11T16:30:13.923" UserId="41" Text="Questions about the identification and evaluation of specific ingredients." />
  <row Id="32554" PostHistoryTypeId="2" PostId="15387" RevisionGUID="bf5c8d94-9a48-4973-ba44-7e132d50ebe2" CreationDate="2011-06-11T16:33:02.147" UserId="6443" Text="I'm looking for a food processor that I can make nut butters (peanut &amp; almond) in for a relatively low price (&lt;$60 preferably) that's also available on Amazon. No reviews show any promising information about being able to blend nuts to a buttery texture and the ones I've bought so far have just grinded them up into dust.&#xD;&#xA;&#xD;&#xA;Any help or suggestions would be greatly appreciated!" />
  <row Id="32555" PostHistoryTypeId="1" PostId="15387" RevisionGUID="bf5c8d94-9a48-4973-ba44-7e132d50ebe2" CreationDate="2011-06-11T16:33:02.147" UserId="6443" Text="Cheap food processor to make nut butters?" />
  <row Id="32556" PostHistoryTypeId="3" PostId="15387" RevisionGUID="bf5c8d94-9a48-4973-ba44-7e132d50ebe2" CreationDate="2011-06-11T16:33:02.147" UserId="6443" Text="&lt;nuts&gt;&lt;blender&gt;" />
  <row Id="32557" PostHistoryTypeId="5" PostId="3872" RevisionGUID="4b5d2a96-65ab-4683-9ee6-a753a6fe8f41" CreationDate="2011-06-11T17:27:39.697" UserId="1229" Comment="added 7 characters in body" Text="The instructions for the basting sauce I tried to make called for heating olive oil, butter, Dijon mustard, vinegar, and pepper and then whisking together until smooth.&#xD;&#xA;&#xD;&#xA;I heated the oil, added the butter to melt, and then added the mustard. I skipped the vinegar.&#xD;&#xA;&#xD;&#xA;When I added the mustard, it turned into tiny clumps and no amount of whisking would get it incorporated. What did I do wrong?  &#xD;&#xA;I don't think it was leaving out the vinegar; could it have been that?&#xD;&#xA;" />
  <row Id="32558" PostHistoryTypeId="2" PostId="15388" RevisionGUID="c16f3d42-1d72-4480-bc2e-82d74bfaaa82" CreationDate="2011-06-11T17:29:51.443" UserId="6345" Text="If you can find it, the best stuff is industrial Viking degreaser or oven cleaner, undiluted.  It's what we use in restaurants, because a tiny amount will dissolve even the toughest grease with minimal scrubbing.  It's toxic and corrosive (it'll do to skin what it does to grease), so use it carefully and rinse very well, but the stuff is magic.  &#xD;&#xA;&#xD;&#xA;Positively magic -- spray a little on and then use a pot sprayer and the grease and grime just rinses off.  I swear they suck the souls from babies to power the black magic contained in those bottles.&#xD;&#xA;&#xD;&#xA;Failing that, a prolonged soak in boiling hot water with a ton of concentrated dish soap will loosen grease.  &quot;Magic eraser&quot; scrubbing blocks work wonders for scrubbing off grease too, and take less elbow grease than the other scouring things." />
  <row Id="32559" PostHistoryTypeId="5" PostId="15273" RevisionGUID="24a33b0d-f316-4128-97e0-b7e83582a9c6" CreationDate="2011-06-11T17:33:07.820" UserId="641" Comment="added 131 characters in body" Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Has adjustable blades.&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?).&#xD;&#xA; 4. Safe.&#xD;&#xA; 5. Durable.&#xD;&#xA; 6. Economical in a sense that you don't end up with leftover cuts.&#xD;&#xA; 7. Extractable blades so they can be sharpened.&#xD;&#xA; 8. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;&#xD;&#xA;**Edit:** Economical. The current mandoline doesn't cut the last slice so I end up throwing pieces of food away (recycle for other dishes, really).&#xD;&#xA;&#xD;&#xA;**Edit:** Thanks for all the input. As only one answer can be accepted, I've accepted the Benriner that I'll be buying shortly :)" />
  <row Id="32560" PostHistoryTypeId="25" PostId="15382" RevisionGUID="73c76866-755f-4693-acd3-d378f8c165d9" CreationDate="2011-06-11T17:51:28.347" Comment="http://twitter.com/#!/StackCooking/status/79606687870361600" />
  <row Id="32561" PostHistoryTypeId="2" PostId="15389" RevisionGUID="53e7b541-131b-41c8-a9a5-0e681a355fb7" CreationDate="2011-06-11T18:03:37.090" UserId="6345" Text="It probably won't hurt you, but I wouldn't risk it, just in case.  You can get test kits for lead or other heavy metals, but I wouldn't use a glazed container for long-term storage of vinegars.   While the container may be fine for neutral-pH liquids, acids pose a problem.  Prolonged contact with acids is bad for the glaze and promote leaching of metals (many metal compounds have higher solubility in acidic solutions). &#xD;&#xA;&#xD;&#xA;Besides lead, glazes may contain cadmium, barium, cobalt, strontium, chromium, and in the case of some older orange ceramic, URANIUM.  In sufficient amounts, all of these metals can be harmful to your health, so you don't want them in your vinegar.&#xD;&#xA;&#xD;&#xA;**Blue glaze is probably copper or cobalt based**.  I found a [reference][1] on ScienceDirect about high blood cobalt levels in association with lead poisoning from glazed Greek earthenware.  **This indicates that cobalt can indeed be leached out of the glaze and absorbed into the body.**  Cobalt is eliminated rapidly, but is moderately posionous, and copper is problematic in large quantities.  Which brings this back to where I started: **it won't kill you, and probably won't make you sick, but it's not really worth the risk.** &#xD;&#xA;&#xD;&#xA;File it in the same category as eating egg salad left out in the heat a few hours.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedirect.com/science/article/pii/S1382668906000950" />
  <row Id="32562" PostHistoryTypeId="5" PostId="15389" RevisionGUID="271cd893-d1ef-4380-b2e4-4ee66bb7dcbc" CreationDate="2011-06-11T18:14:33.170" UserId="6345" Comment="bolding" Text="It probably won't hurt you, but I wouldn't risk it, just in case.  Glazes for food containers are unlikely to contain lead, but may have other metals that are harmful in sufficient quantities. These include cadmium, barium, cobalt, strontium, chromium, and in the case of some older orange ceramic, URANIUM.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Blue glaze is probably copper or cobalt based**.  I found a [reference][1] on ScienceDirect about high blood cobalt levels in association with lead poisoning from glazed Greek earthenware.  **This indicates that cobalt can indeed be leached out of the glaze and absorbed into the body.**  Cobalt is eliminated rapidly, but is moderately posionous, and copper is problematic in large quantities.  Which brings this back to where I started: **it won't kill you, and probably won't make you sick, but it's not really worth the risk.** &#xD;&#xA;&#xD;&#xA;File it in the same category as eating egg salad left out in the heat a few hours?&#xD;&#xA;&#xD;&#xA;One other caution: prolonged contact with acid may damage and discolor your formerly handsome crock, in addition to leaching out these metals.  **To check for this, you can leave white vinegar in the container for a week or so, checking for change in color of the vinegar and the container every day.**&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sciencedirect.com/science/article/pii/S1382668906000950" />
  <row Id="32563" PostHistoryTypeId="2" PostId="15390" RevisionGUID="c4919d40-5705-487f-b51e-e24ec80ab92b" CreationDate="2011-06-11T20:21:45.587" UserId="6444" Text="hi there the problem im getting is the pizza isnt cooking with a crispy base as much as i would like with the soft cooked middle and a properly done top. i can get it to the same standard of pizzas sold in most local indian takeaways but nut like pizza hut or dominoes. i use a electric oven which is fan assissted and is at 230C maximum was wondering if its because of the oven or the pizza. ideally i would like to buy a oven that can go to 550c like a brick built oven. anybody tried any of the pizza ovens available in to the UK market im looking to spend no more than 100 pounds. if any of them are any good( better than what i have already) &#xD;&#xA;&#xD;&#xA;summit that should be able to make a pizza in say around 5 to 6 minutes may do the trick i dont think anything else at the moment can do the pizza in 90 secs which is cheap enough for me to buy and place at home." />
  <row Id="32564" PostHistoryTypeId="1" PostId="15390" RevisionGUID="c4919d40-5705-487f-b51e-e24ec80ab92b" CreationDate="2011-06-11T20:21:45.587" UserId="6444" Text="cant get a pizza to cook properly like dominoes or pizza hut i can just about get it to cook similiar to most of the pizza sold in indian takeaways" />
  <row Id="32565" PostHistoryTypeId="3" PostId="15390" RevisionGUID="c4919d40-5705-487f-b51e-e24ec80ab92b" CreationDate="2011-06-11T20:21:45.587" UserId="6444" Text="&lt;pizza&gt;" />
  <row Id="32566" PostHistoryTypeId="25" PostId="15369" RevisionGUID="67fe9a46-d1d8-4c51-a603-1f7469729be0" CreationDate="2011-06-11T20:51:31.187" Comment="http://twitter.com/#!/StackCooking/status/79651997862723584" />
  <row Id="32567" PostHistoryTypeId="5" PostId="15390" RevisionGUID="08b5c394-b71b-4e53-8d18-61bb45781cec" CreationDate="2011-06-11T21:10:17.557" UserId="41" Comment="deleted 118 characters in body; edited tags; edited title" Text="When I buy a pizza from Pizza Hut or Domino's, it has a crispy base with a soft cooked middle and a properly done top.&#xD;&#xA;&#xD;&#xA;When I make a pizza in my own oven (electric, fan assisted, maximum 230° C), I can get it done to the same standard as a local Indian takeaway but not as good as any of the major chains.  I'm wondering if my problems are due to the oven or the pizza.&#xD;&#xA;&#xD;&#xA;Ideally I would like to buy an oven that can go up to 550° C like a brick-built oven.  I'm wondering if I can get a better result with a better oven?  I'd like to do it for under £100 (UK).&#xD;&#xA;&#xD;&#xA;I think that if I can bake the pizza in 5 to 6 minutes, that may do the trick; unfortunately I don't think I can afford any of the 90-second pizza ovens or install one at home." />
  <row Id="32568" PostHistoryTypeId="4" PostId="15390" RevisionGUID="08b5c394-b71b-4e53-8d18-61bb45781cec" CreationDate="2011-06-11T21:10:17.557" UserId="41" Comment="deleted 118 characters in body; edited tags; edited title" Text="Do I need a special oven to cook a pizza as evenly as the chain stores?" />
  <row Id="32569" PostHistoryTypeId="6" PostId="15390" RevisionGUID="08b5c394-b71b-4e53-8d18-61bb45781cec" CreationDate="2011-06-11T21:10:17.557" UserId="41" Comment="deleted 118 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;equipment&gt;&lt;oven&gt;&lt;pizza&gt;" />
  <row Id="32570" PostHistoryTypeId="2" PostId="15391" RevisionGUID="a8345693-a4ed-408a-b151-2c5667882dd1" CreationDate="2011-06-11T21:22:10.247" UserId="4194" Text="I too have a fan-assisted 230 degree-max oven, and I cook nice crispy-based pizza all the time, thanks to one thing - a pizza stone. Traditional pizza ovens have a stone base that absorbs the moisture from the crust, crisping it properly. A metal pan or sheet doesn't do this, so you get a soggy crust.&#xD;&#xA;&#xD;&#xA;Pizza stones replicate the stone base of the traditional pizza oven. They are sized to fit in most conventional ovens, and you can get them from most cook shops, or Amazon, for about £10. Simply place the stone in the oven when you turn it on to preheat, let it get good and hot, then take it out and assemble your pizza right on the stone. Put it back in for 4-5 minutes et voila - a great crispy pizza every time.&#xD;&#xA;&#xD;&#xA;You _can_ get wood-fired, stone-based ovens (Jamie Oliver markets them these days) that you have built in your garden, but I'm pretty sure they cost a lot more than £100!" />
  <row Id="32571" PostHistoryTypeId="2" PostId="15392" RevisionGUID="9a934838-1943-448c-9d3a-0bb0ecebedd9" CreationDate="2011-06-11T21:22:14.367" UserId="4853" Text="I've seen a lot of recipes that call for a &quot;scoop&quot; of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers. However, I live in a country that sells vanilla sugar in little paper packets... How much is a &quot;scoop&quot; of vanilla sugar in tea- or tablespoons?" />
  <row Id="32572" PostHistoryTypeId="1" PostId="15392" RevisionGUID="9a934838-1943-448c-9d3a-0bb0ecebedd9" CreationDate="2011-06-11T21:22:14.367" UserId="4853" Text="How much is a &quot;scoop&quot; of vanilla sugar?" />
  <row Id="32573" PostHistoryTypeId="3" PostId="15392" RevisionGUID="9a934838-1943-448c-9d3a-0bb0ecebedd9" CreationDate="2011-06-11T21:22:14.367" UserId="4853" Text="&lt;measurements&gt;&lt;vanilla-sugar&gt;" />
  <row Id="32574" PostHistoryTypeId="25" PostId="15371" RevisionGUID="490152e0-867a-4004-9fea-a29842c78d3a" CreationDate="2011-06-11T23:51:32.097" Comment="http://twitter.com/#!/StackCooking/status/79697301102276608" />
  <row Id="32575" PostHistoryTypeId="25" PostId="15368" RevisionGUID="f0aae99f-62f2-4133-a5bd-fbf8313de2e2" CreationDate="2011-06-12T02:51:33.267" Comment="http://twitter.com/#!/StackCooking/status/79742603989491712" />
  <row Id="32576" PostHistoryTypeId="2" PostId="15393" RevisionGUID="4af68965-1012-4981-a511-fae77281f2c8" CreationDate="2011-06-12T03:54:12.803" UserId="6450" Text="Some recipes will note 1 scoop of vanilla is required and also somewhere else mention the measurement to be 1 serving size. So for example, 1 Serving of Vanilla ICMD would generally be one half cup.&#xD;&#xA;&#xD;&#xA;As seen in the recipe below from [here][1] :&#xD;&#xA;&#xD;&#xA;The Ideal Chocolate Milk Diet™ (“ICMD”)   Caramel Coffee&#xD;&#xA; &#xD;&#xA;&#xD;&#xA; - **1 Serving Vanilla ICMD** &#xD;&#xA; - 8 ounces Water (1 cup) &#xD;&#xA; - 4 tsp General Foods International Sugar Free French Vanilla Café &#xD;&#xA; - 2 tsp Sugar Free Caramel Syrup &#xD;&#xA; - 1/8 tsp Cinnamon&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;*Directions:*&#xD;&#xA;&#xD;&#xA;Measure 4 tsp General Foods International Sugar Free French Vanilla Café into a shaker. In a separate cup measure water and heat in microwave (below 130 degrees). Add warm water to General Foods International Sugar Free French Vanilla Café and stir. ***Add 1 scoop Vanilla ICMD*** to shaker and shake until dissolved. Add 2 tsp Sugar Free Caramel Syrup to shaker and stir until combined. Add 1/8 tsp cinnamon and stir.&#xD;&#xA; &#xD;&#xA;Nutrition Facts:&#xD;&#xA;130 calories&#xD;&#xA;20 grams protein&#xD;&#xA;6 grams carbohydrate&#xD;&#xA;5 grams sugar&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chocmilkdiet.com/more-recipes/" />
  <row Id="32577" PostHistoryTypeId="5" PostId="15393" RevisionGUID="f536f456-0ea5-4a44-b156-c75a5a53aed3" CreationDate="2011-06-12T04:06:38.463" UserId="6450" Comment="Updated to reflect an answer to the question since originally I thought it was Vanilla Ice Cream instead of Vanilla Sugar. " Text="Some recipes will note 1 scoop of vanilla sugar is required and also somewhere else mention the measurement to be 1 serving size. So for example, 1 Serving of Vanilla sugar would generally be two Tablespoons as seen in the recipe below from [here][1] :&#xD;&#xA;&#xD;&#xA;&quot;...a little whole wheat flour, a scoop of vanilla sugar, a bit of baking powder, and a pinch of salt.&quot;&#xD;&#xA;&#xD;&#xA;**Pancakes**&#xD;&#xA;&#xD;&#xA; - 2 c whole wheat flour&#xD;&#xA; - 1 1/2 t baking powder&#xD;&#xA; - 2 T sugar (I put my vanilla pods in mine so it infuses the sugar, but regular granulated will work fine)&#xD;&#xA;pinch of salt&#xD;&#xA; - 1/4 c sour cream&#xD;&#xA; - 1/4 c chai concentrate (Not a sweet one!)&#xD;&#xA; - 1 egg&#xD;&#xA;&#xD;&#xA;enough milk, coconut water or milk substitute until desired consistency&#xD;&#xA;oil or butter for the pan &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**To Garnish**&#xD;&#xA;&#xD;&#xA;sliced strawberries (enough for pancakes and to garnish) &#xD;&#xA;1/4 c sour cream + sugar (I used rose) to taste&#xD;&#xA;brandy syrup (boil 1/2 c sugar, 1/2 c water until dissolved, add 1/2 c brandy, cook 5 min to cook out harsh alcohol flavor)&#xD;&#xA;&#xD;&#xA;Although this may vary from one recipe to another, I would recommend if the measurement is not explicitly provided looking for other recipes for similar dishes which call for the same ingredient.  Reasoning for this would be since it is not outlined, it is probably meant to be considered the common measurement of that ingredient. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.culinaryschooljunky.com/2010/09/pancakes.html" />
  <row Id="32578" PostHistoryTypeId="2" PostId="15394" RevisionGUID="d91b282e-6864-4d7c-a316-d44f63267290" CreationDate="2011-06-12T04:27:19.437" UserId="3203" Text="Pull press apart. The filter and the filter holder should unscrew from the press stem and handle&#xD;&#xA; &#xD;&#xA;Shake off excess grounds from each component into compost bin&#xD;&#xA;&#xD;&#xA;Leave on sink rack to dry (over night). When dry, tap or shake off the last of the grinds into compost and wash as normal&#xD;&#xA;" />
  <row Id="32579" PostHistoryTypeId="2" PostId="15395" RevisionGUID="1ed05e87-c134-4d2b-9ce6-dbfb2a800ce6" CreationDate="2011-06-12T04:31:31.243" UserId="6450" Text="Today I plan to bake a hershey bar pie. &#xD;&#xA;&#xD;&#xA;I have done this in the past but never really get the crust to turn out like I expect. I am wondering if I am not cooking it at the correct temperature since all the other aspects of making the crust have been followed. &#xD;&#xA;&#xD;&#xA;What is or are the recommended temperatures for doing this?" />
  <row Id="32580" PostHistoryTypeId="1" PostId="15395" RevisionGUID="1ed05e87-c134-4d2b-9ce6-dbfb2a800ce6" CreationDate="2011-06-12T04:31:31.243" UserId="6450" Text="At what temperature should one bake a coconut crust for a Hershey Bar Pie?" />
  <row Id="32581" PostHistoryTypeId="3" PostId="15395" RevisionGUID="1ed05e87-c134-4d2b-9ce6-dbfb2a800ce6" CreationDate="2011-06-12T04:31:31.243" UserId="6450" Text="&lt;baking&gt;&lt;oven&gt;&lt;pie&gt;&lt;temperature&gt;&lt;crust&gt;" />
  <row Id="32582" PostHistoryTypeId="25" PostId="15395" RevisionGUID="e917ac45-bc42-46ae-b6bb-d9ba9ff23a6a" CreationDate="2011-06-12T05:51:34.497" Comment="http://twitter.com/#!/StackCooking/status/79787907359055872" />
  <row Id="32583" PostHistoryTypeId="2" PostId="15396" RevisionGUID="fd5de45d-ea4e-4e8d-a51b-eb8ae6c64809" CreationDate="2011-06-12T06:26:07.430" UserId="4637" Text="I stir fry several times a week. When I do I do each portion seperately, made to order.&#xD;&#xA;&#xD;&#xA;How much oil should I use? How do I figure out how much oil to use for each portion since some are bigger than others, i.e. I stir fry much less for a portion for my 5 year old daugher." />
  <row Id="32584" PostHistoryTypeId="1" PostId="15396" RevisionGUID="fd5de45d-ea4e-4e8d-a51b-eb8ae6c64809" CreationDate="2011-06-12T06:26:07.430" UserId="4637" Text="How much oil should you use when stir frying a single portion?" />
  <row Id="32585" PostHistoryTypeId="3" PostId="15396" RevisionGUID="fd5de45d-ea4e-4e8d-a51b-eb8ae6c64809" CreationDate="2011-06-12T06:26:07.430" UserId="4637" Text="&lt;oil&gt;&lt;stir-fry&gt;" />
  <row Id="32586" PostHistoryTypeId="2" PostId="15397" RevisionGUID="25de3d4c-cde3-461f-816a-548670a0da6e" CreationDate="2011-06-12T06:35:33.210" UserId="15" Text="I set out this morning to cook a pig butt. Found out that I was going too a birthday party at such a time that the butt would smoke for six hours and then I would need to pull it.&#xD;&#xA;&#xD;&#xA;The shoulder was a seven pound boston butt, bone in, fat trimmed neat, no marinade period, rubbed with &quot;glue&quot; (1/2 cup mustard, 2 tbsp honey) salty rub with marinade injected. I cooked it for 6 hours, flipping every 60-90 minutes, adding chips, mopping and shaking rub on it. Unfortunately (?) the butt never got above 130'F, but it got 6 hours of cooking in. I pulled the meat off, let it cool down a bit, wrapped it in foil, and refrigerated. &#xD;&#xA;&#xD;&#xA; - So, how should I finish it off? I used plenty of wood chips and I am pretty confident that the flavor is good on it. It seems the two first-glance options are:&#xD;&#xA; 1. Start it up smoking again, and put it over more direct heat this time. This would be helpful in really crisping up the bark on the outside, but quite a bit more hassle than...&#xD;&#xA; 2. Throw it in the oven, maybe wrapped in foil with some orange juice, or coffee and jalapenos, or a little rub of oil. Cook it at ~325'F...&#xD;&#xA;&#xD;&#xA;So which technique would yield the best results of just getting it done, but without sacrificing too much in the way of time or flavor? ([Aside from using a meat thermometer to ensure it's over 145'F, probably 155-160'F][1],) How will I be able to tell if it is done or not (if any additional considerations)? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Pork_From_Farm_to_Table/index.asp#19" />
  <row Id="32587" PostHistoryTypeId="1" PostId="15397" RevisionGUID="25de3d4c-cde3-461f-816a-548670a0da6e" CreationDate="2011-06-12T06:35:33.210" UserId="15" Text="Pig butt interruptus: how to resume?" />
  <row Id="32588" PostHistoryTypeId="3" PostId="15397" RevisionGUID="25de3d4c-cde3-461f-816a-548670a0da6e" CreationDate="2011-06-12T06:35:33.210" UserId="15" Text="&lt;food-safety&gt;&lt;grilling&gt;&lt;pork&gt;&lt;reheating&gt;&lt;pork-shoulder&gt;" />
  <row Id="32589" PostHistoryTypeId="2" PostId="15398" RevisionGUID="e4b2942c-4191-4889-ab97-599e60632af7" CreationDate="2011-06-12T09:43:50.893" UserId="4194" Text="Use about 2-3tbsp for a 'normal portion', and reduce that by the same factor as you reduce the portion for your daughter, e.g. if your daughter's portion is half the size, use 1tbsp.&#xD;&#xA;&#xD;&#xA;Remember you can always add oil, but you can't take it away (not easily anyway), so err on the side of caution and whack a bit more in if it seems necessary." />
  <row Id="32590" PostHistoryTypeId="2" PostId="15399" RevisionGUID="ff691713-1d9c-4036-a5fc-57fa10e0bd5c" CreationDate="2011-06-12T11:13:31.320" UserId="3930" Text="I am making a recipe website and want to include a section for people with celiac/coeliac disease.&#xD;&#xA;&#xD;&#xA;Which name would be best for the category?:&#xD;&#xA;&#xD;&#xA; - Celiac&#xD;&#xA; - Coeliac&#xD;&#xA; - Gluten free&#xD;&#xA;&#xD;&#xA;I know some countries call it celiac and some call it coeliac. I don't know if gluten free is the correct term (i.e. are there other things to think about other than gluten free food?)." />
  <row Id="32591" PostHistoryTypeId="1" PostId="15399" RevisionGUID="ff691713-1d9c-4036-a5fc-57fa10e0bd5c" CreationDate="2011-06-12T11:13:31.320" UserId="3930" Text="Should a category be named celiac, coeliac or gluten free?" />
  <row Id="32592" PostHistoryTypeId="3" PostId="15399" RevisionGUID="ff691713-1d9c-4036-a5fc-57fa10e0bd5c" CreationDate="2011-06-12T11:13:31.320" UserId="3930" Text="&lt;gluten-free&gt;" />
  <row Id="32593" PostHistoryTypeId="25" PostId="15392" RevisionGUID="db209d90-0f6d-4694-871c-9f1a231272c1" CreationDate="2011-06-12T11:51:36.340" Comment="http://twitter.com/#!/StackCooking/status/79878512990896128" />
  <row Id="32594" PostHistoryTypeId="2" PostId="15400" RevisionGUID="c8f557de-3328-4dd8-b2b3-877c34b43378" CreationDate="2011-06-12T12:58:54.430" UserId="231" Text="If you are aiming to reduce oil, I don't have a measurement, but perhaps a technique that might be useful. With stir frying, we generally start with a very hot dry wok, If you've waited long enough the oil should spread thinly right away. I find I add a lot less that way.&#xD;&#xA;&#xD;&#xA;The second thing is the kind of vessel you're cooking in. Stainless steel will require more oil, then a more traditional, cast, well seasoned wok.. " />
  <row Id="32595" PostHistoryTypeId="2" PostId="15401" RevisionGUID="29e72951-5f73-4708-9ce1-1c684b77b5bc" CreationDate="2011-06-12T13:06:08.793" UserId="6451" Text="A family member recently inherited a recipe for some simple but delicious crumbly cookies from her grandmother. They consist of flour, sugar, water, and oil with cinnamon on top. &#xD;&#xA;&#xD;&#xA;The grandmother in question calls them &quot;monte cows&quot;. No one knows the correct pronunciation, meaning or origin of the name. Does something by a similar name exist? What is it really called and why?" />
  <row Id="32596" PostHistoryTypeId="1" PostId="15401" RevisionGUID="29e72951-5f73-4708-9ce1-1c684b77b5bc" CreationDate="2011-06-12T13:06:08.793" UserId="6451" Text="Cookies called monte cows?" />
  <row Id="32597" PostHistoryTypeId="3" PostId="15401" RevisionGUID="29e72951-5f73-4708-9ce1-1c684b77b5bc" CreationDate="2011-06-12T13:06:08.793" UserId="6451" Text="&lt;recipe&gt;&lt;cookies&gt;" />
  <row Id="32598" PostHistoryTypeId="5" PostId="15243" RevisionGUID="6369412a-0740-46d3-a693-916ae9ba1696" CreationDate="2011-06-12T13:31:15.567" UserId="641" Comment="added 267 characters in body; edited body" Text="I am relatively new to deep-frying. Having seen the questions about oil [reuse][1] and [conservation][2], I'm still at a loss about what's going on with *my* oil...&#xD;&#xA;&#xD;&#xA;My sunflower oil foams like crazy. I've been reusing this oil for a while now and was going to discard it, however a friend of mine told me this oil was still looking good. Relatively clean (I filter it regularly), no off smell and it doesn't smoke (in my fryer, that is). I only fry potatoes in this batch of oil to avoid flavor transfer. These are cut into French fries, chips or straw potatoes. Specially the chips and straws retain a lot of water, and I guess that has something to do with it.&#xD;&#xA;&#xD;&#xA;Also, I noticed the frying takes longer with the foaming oil.&#xD;&#xA;&#xD;&#xA;**Edit:** I've tried poaching(?) the French fries, but they foam during poaching. Then when frying, they really foam. I have to keep an eye on it or the oil spills over the top. Anything I can do about it, or should I just go ahead and discard the oil altogether?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/3014/frying-oil-reuse&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/6419/how-to-keep-my-deep-frying-oil-usable-as-long-as-possible" />
  <row Id="32599" PostHistoryTypeId="2" PostId="15402" RevisionGUID="d7cf2ca7-1aec-426d-b85e-3bbaa576e6c4" CreationDate="2011-06-12T13:37:15.603" UserId="6452" Text="I typically cook raw prawns in boiling water for around 3 minutes. If they go over a little bit longer they can tend to become rubbery.&#xD;&#xA;&#xD;&#xA;Is there a minimum/optimum time a raw prawn should be boiled?" />
  <row Id="32600" PostHistoryTypeId="1" PostId="15402" RevisionGUID="d7cf2ca7-1aec-426d-b85e-3bbaa576e6c4" CreationDate="2011-06-12T13:37:15.603" UserId="6452" Text="What's the minimum time to cook raw prawns?" />
  <row Id="32601" PostHistoryTypeId="3" PostId="15402" RevisionGUID="d7cf2ca7-1aec-426d-b85e-3bbaa576e6c4" CreationDate="2011-06-12T13:37:15.603" UserId="6452" Text="&lt;cooking-time&gt;&lt;shellfish&gt;" />
  <row Id="32602" PostHistoryTypeId="4" PostId="15397" RevisionGUID="3218029e-58d9-44a5-9b84-177794029861" CreationDate="2011-06-12T14:16:46.443" UserId="15" Comment="edited title" Text="Smoking pig butt: how to resume?" />
  <row Id="32603" PostHistoryTypeId="5" PostId="14434" RevisionGUID="313869ca-f419-48e1-8120-004bbc38c3a2" CreationDate="2011-06-12T14:32:27.687" UserId="5749" Comment="added 144 characters in body" Text="Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do not take an age to be cooked but they never seem to be cooked thoroughly (some appear to be raw in the centre as well as not being evenly brown). So, how I do cook sausages in a pan?&#xD;&#xA;&#xD;&#xA;EDIT: Adding water with the olive oil really does work.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fiDN3.jpg" />
  <row Id="32604" PostHistoryTypeId="2" PostId="15403" RevisionGUID="33e83c7d-6aa7-4060-9ad0-b258a75d66f9" CreationDate="2011-06-12T14:59:12.210" UserId="6345" Text="Gluten-free is the most common name, since it covers Coeliac's and other gluten intolerances, as well as people who simply choose to avoid gluten because they think it's bad for them. &#xD;&#xA;&#xD;&#xA;Your gluten-free menu should also include gluten-free &quot;bread&quot; for maximum irony." />
  <row Id="32605" PostHistoryTypeId="2" PostId="15404" RevisionGUID="bbeb5e14-7c29-4bc1-9d59-ee2d3d78fa84" CreationDate="2011-06-12T15:01:23.360" UserId="2172" Text="I use to add old parmigiano crusts (cleaned with a brush) and/or a 10cm cube of prosciutto, just before the soup starts to boil.&#xD;&#xA;&#xD;&#xA;The parmesan left on the crust will melt and blend to the soup, while the crusts will become tender and flavory. &lt;br /&gt;&#xD;&#xA;The fat in the prosciutto will melt blend to the soup too, while the prosciutto block will cook in a delicious way.&#xD;&#xA;&#xD;&#xA;For both additions, remember to use less salt in the soup, because both prosciutto and parmigiano are salty.&#xD;&#xA;&#xD;&#xA;&lt;br /&gt;&#xD;&#xA;My mother used to add these ingredients sometimes, both in minestrone and bean soup, I guess she learned it from her mother, and I keep doing it too.&#xD;&#xA;&lt;br /&gt; &lt;br /&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Or, if you're in a hurry or don't want to add any of those ingredients, you could, at serving, add cubed swiss cheese to the bowls, and/or a couple of spoons of fresh grated parmesan.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32606" PostHistoryTypeId="2" PostId="15405" RevisionGUID="a18dcfda-cbdf-4ec2-a9f7-d10332b5de82" CreationDate="2011-06-12T15:02:28.710" UserId="4638" Text="There is an optimal temperature to which they must be cooked, independent of method (boiling, frying, whatever). This temperature is 50 deg. C. (This is lower than safety guidelines; if you want to eliminate the foodborn illness risk, you must eat rubbery seafood). Once the inner temperature of seafood has risen above that, its proteins undergo an irreversible change called denaturation, which changes the texture. &#xD;&#xA;&#xD;&#xA;The time needed for reaching this temperature varies a lot. It depends on the size of the prawns, their initial temperature, the temperature of your water, on the total mass of water in the pot and on the total mass of prawns in the pot. &#xD;&#xA;&#xD;&#xA;If you find it impractical to impale a prawn on a digital thermometer every time you cook, you need to experiment. Keep the variables I mentioned constant, and boil prawns for different times. Find out how much they need before they go rubbery, and then stick to it, keeping all the other variables constant. In your case, this will probably correspond to the three minutes you mention. For somebody else, who boils a different amount of prawns per batch, it will be different." />
  <row Id="32607" PostHistoryTypeId="5" PostId="15405" RevisionGUID="babbdde3-74a9-467f-9408-e587f07ca287" CreationDate="2011-06-12T15:12:06.827" UserId="4638" Comment="added 537 characters in body" Text="There is an optimal temperature to which they must be cooked, independent of method (boiling, frying, whatever). This temperature is 50 deg. C. (This is lower than safety guidelines; if you want to eliminate the foodborn illness risk, you must eat rubbery seafood). Once the inner temperature of seafood has risen above that, its proteins undergo an irreversible change called denaturation, which changes the texture. &#xD;&#xA;&#xD;&#xA;The time needed for reaching this temperature varies a lot. It depends on the size of the prawns, their initial temperature, the temperature of your water, on the total mass of water in the pot and on the total mass of prawns in the pot. &#xD;&#xA;&#xD;&#xA;If you find it impractical to impale a prawn on a digital thermometer every time you cook, you need to experiment. Keep the variables I mentioned constant, and boil prawns for different times. Find out how much they need before they go rubbery, and then stick to it, keeping all the other variables constant. In your case, this will probably correspond to the three minutes you mention. For somebody else, who boils a different amount of prawns per batch, it will be different.&#xD;&#xA;&#xD;&#xA;There is no minimal time, just as there is no maximal time. The minimal temperature for them to taste cooked is 45 degrees C., but you can eat them at lower if you don't mind them tasting raw. You can find the minimum time for your case as described above. The legal minimum temperature for US food safety is 63 degrees. You can't legally approximate it by time, you must use a thermometer, or, at home, you can go much above it just to make sure - when seafood turns stiff and dry, you can be sure that it has reached 70 degrees. &#xD;&#xA;" />
  <row Id="32608" PostHistoryTypeId="5" PostId="14434" RevisionGUID="cd88c2ca-f724-45b3-953a-16ec62a8fb1d" CreationDate="2011-06-12T15:30:26.367" UserId="5749" Comment="edited body" Text="Whenever I cook sausages in the oven, they cook evenly. The issue is that sausages take about forty minutes in the oven. However, whenever I use a pan, they do not take an age to be cooked but they never seem to be cooked thoroughly (some appear to be raw in the centre as well as not being evenly brown). So, how do I cook sausages in a pan?&#xD;&#xA;&#xD;&#xA;EDIT: Adding water with the olive oil really does work.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/fiDN3.jpg" />
  <row Id="32609" PostHistoryTypeId="2" PostId="15406" RevisionGUID="2e121cd8-d66c-4049-af94-03ada1c3a4bc" CreationDate="2011-06-12T16:17:25.277" UserId="3779" Text="I think &quot;gluten free&quot; is the clearest term. There are many conditions and reasons why someone might not eat gluten, celiac is only one of those reasons. Additionally, there are some complexities with celiac regarding other grains. Some people with celiac avoid oats and certain other grains while others view these as safe. In other words, defining what is safe for people with celiac is significantly more difficult that defining what doesn't contain gluten." />
  <row Id="32610" PostHistoryTypeId="2" PostId="15407" RevisionGUID="e5786c74-8431-4fa9-b8ba-e1aea6524977" CreationDate="2011-06-12T17:10:34.753" UserId="6454" Text="In the Balkans they have what they call &quot;white&quot; cheese and feta.  The white cheese is more consistent with American style feta cheese (although less salty and not as dry) and Bulgaria is very well known for producing this style of cheese.  The feta cheese produced in the region is nothing like American feta and is smooth and creamy (almost the consistency of cream cheese) and therefore you would never crumble it.  Feta is typically sliced and eatin on the side or cubed and placed in salads.  Also, feta can be made from cows milk and this was my favorite." />
  <row Id="32611" PostHistoryTypeId="5" PostId="15407" RevisionGUID="e3c83347-2057-46b2-98e7-9d51e126a034" CreationDate="2011-06-12T17:16:24.047" UserId="6454" Comment="added 272 characters in body" Text="In the Balkans they have what they call &quot;white&quot; cheese and feta.  The white cheese is more consistent with American style feta cheese (although less salty and not as dry) and Bulgaria is very well known for producing this style of cheese.  The feta cheese produced in the region is nothing like American feta and is smooth and creamy (almost the consistency of cream cheese) and therefore you would never crumble it.  Feta is typically sliced and eatin on the side or cubed and placed in salads.  Also, feta can be made from cows milk, this was my favorite&#xD;&#xA;&#xD;&#xA;I suspect when importers sell these two cheeses to foreigners they don't differentiate between the two types of cheeses.  American feta isn't even similar to Greek style feta cheese.  To be honest, I don't even remember seeing Bulgarian feta cheese, only French and Greek." />
  <row Id="32612" PostHistoryTypeId="2" PostId="15408" RevisionGUID="fb3c7a72-9e97-4799-b6da-2e76a926a6ab" CreationDate="2011-06-12T17:28:50.080" UserId="5749" Text="I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What else goes with piri piri other than chicken? What are the most common uses of piri piri sauce (other than with chicken)?" />
  <row Id="32613" PostHistoryTypeId="1" PostId="15408" RevisionGUID="fb3c7a72-9e97-4799-b6da-2e76a926a6ab" CreationDate="2011-06-12T17:28:50.080" UserId="5749" Text="What are the most common uses of piri piri sauce (other than with chicken)?" />
  <row Id="32614" PostHistoryTypeId="3" PostId="15408" RevisionGUID="fb3c7a72-9e97-4799-b6da-2e76a926a6ab" CreationDate="2011-06-12T17:28:50.080" UserId="5749" Text="&lt;bread&gt;&lt;hot-sauce&gt;" />
  <row Id="32615" PostHistoryTypeId="2" PostId="15409" RevisionGUID="e8dd8ce3-3602-40e1-bac9-f4b6968f11b0" CreationDate="2011-06-12T18:01:29.057" UserId="6395" Text="How about something on the edge of the board (like a soft rubber &quot;fence&quot; maybe .5&quot; tall) that keeps the food from falling off.  I realize this is tricky b/c you don't want the &quot;fence&quot; to interfere w/ the cutting. But it drives me nuts that food is always falling off the edge (just a tiny amount but enough to make a mess).&#xD;&#xA;" />
  <row Id="32616" PostHistoryTypeId="2" PostId="15410" RevisionGUID="9609f2ba-3f4b-4d2b-ac3a-30763e43ef20" CreationDate="2011-06-12T18:13:01.210" UserId="201" Text="I used to work in a number of different pizza restaurants, and have since found a number of tricks to getting better crusts at home in a standard oven. &#xD;&#xA;&#xD;&#xA;First off, I worked with 3 different styles of industrial ovens:&#xD;&#xA;&#xD;&#xA;* **Standard stone + gas** - The oven base and walls are stone, and the oven is fired with natural gas. Temperatures (if I recall) were ~600F, and these oven fit 10-12 pans at a time.  Cooking time was in the range of 15-20 minutes, depending on the thickness of the pizza toppings.&#xD;&#xA;* **Forced air, stone + gas** - This is a similar style of oven, but with fans forcing airflow. These ovens roughly halved cooking times, and produced a different style of browning on the top surfaces.&#xD;&#xA;* **Conveyor + gas** - These ovens have a conveyor that moves slowly over flames. I've seen units that can bake a thin pizza in 5-7 minutes.&#xD;&#xA;&#xD;&#xA;In all of the industrial units, temperature and oil was the key to getting perfect crusts.&#xD;&#xA;&#xD;&#xA;I've been able to reproduce the basic effect with a home oven.  Note that this isn't the New-York style wood oven crust (bordering on burnt), rather it's the medium-thickness crust with a good crunch to it.&#xD;&#xA;&#xD;&#xA;My method is simple:&#xD;&#xA;&#xD;&#xA;* Preheat the oven to its highest temperature, including a pizza stone on both racks if can&#xD;&#xA;* Start with a sticky dough, but make sure that the bottom side of it is well oiled before placing it on the stone&#xD;&#xA;* Keep the dough thin, and prebake it for 3-4 minutes on each side (the goal is to get the crust started before adding toppings)&#xD;&#xA;* After prebaking, drop the oven temperature to ~400F, add toppings, and bake for an additional 10-15 minutes&#xD;&#xA;* Before removing, turn on the broiler for 3-4 minutes. Do not walk away (it inevitably burns the moment you step away)&#xD;&#xA;&#xD;&#xA;The key is the oiled/prebaked crust, and preheated oven.  The end broil helps brown the cheese (and adding some dry cheese to the top improves this)." />
  <row Id="32617" PostHistoryTypeId="6" PostId="15371" RevisionGUID="86267da2-c55c-49a9-a101-58ef5b619778" CreationDate="2011-06-12T18:20:21.967" UserId="3930" Comment="Added tags" Text="&lt;vegetables&gt;&lt;freezing&gt;&lt;beef&gt;&lt;onions&gt;&lt;peppers&gt;" />
  <row Id="32618" PostHistoryTypeId="24" PostId="15371" RevisionGUID="86267da2-c55c-49a9-a101-58ef5b619778" CreationDate="2011-06-12T18:20:21.967" Comment="Proposed by 3930 approved by 41 edit id of 202" />
  <row Id="32619" PostHistoryTypeId="5" PostId="635" RevisionGUID="1ace8172-5834-4ba5-bd18-5b727069f5e7" CreationDate="2011-06-12T18:20:24.040" UserId="6450" Comment="Changed over to oven and reformatted things since edits can be saved unless they are at least six characters " Text="Follow these steps and watch very carefully...&#xD;&#xA;&#xD;&#xA; - Set your oven on Broil (high) and put your rack on the top shelf. &#xD;&#xA; - Let the oven get nice and hot (3-7 minutes).  &#xD;&#xA; - Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath.  &#xD;&#xA; - The cold bath should keep the custard from cooking, but the sugar on top will heat till it caramelizes.  &#xD;&#xA; - It'll only take 3-4mins." />
  <row Id="32620" PostHistoryTypeId="24" PostId="635" RevisionGUID="1ace8172-5834-4ba5-bd18-5b727069f5e7" CreationDate="2011-06-12T18:20:24.040" Comment="Proposed by 6450 approved by 41 edit id of 201" />
  <row Id="32621" PostHistoryTypeId="2" PostId="15411" RevisionGUID="4591a9fc-b904-46da-9e1e-1e144b9c149a" CreationDate="2011-06-12T18:49:34.507" UserId="6456" Text="i have never had bad luk making bread pudding i prefer to put my bread pudding dowm at the bottom of the oven and turn the heat off i find that they the bread pudding that is doesnt fall as much and the moisture is great&#xD;&#xA;" />
  <row Id="32622" PostHistoryTypeId="5" PostId="15410" RevisionGUID="301acf49-375c-4d77-9c2d-6e468108be32" CreationDate="2011-06-12T19:15:54.410" UserId="201" Comment="added 128 characters in body" Text="I use a standard oven with a pair of pizza stones, and find it replicates the industrial kitchen equipment with a few hacks.&#xD;&#xA;&#xD;&#xA;I used to work in a number of different pizza restaurants, and have since found a number of tricks to getting better crusts at home in a standard oven. &#xD;&#xA;&#xD;&#xA;First off, I worked with 3 different styles of industrial ovens:&#xD;&#xA;&#xD;&#xA;* **Standard stone + gas** - The oven base and walls are stone, and the oven is fired with natural gas. Temperatures (if I recall) were ~600F, and these oven fit 10-12 pans at a time.  Cooking time was in the range of 15-20 minutes, depending on the thickness of the pizza toppings.&#xD;&#xA;* **Forced air, stone + gas** - This is a similar style of oven, but with fans forcing airflow. These ovens roughly halved cooking times, and produced a different style of browning on the top surfaces.&#xD;&#xA;* **Conveyor + gas** - These ovens have a conveyor that moves slowly over flames. I've seen units that can bake a thin pizza in 5-7 minutes.&#xD;&#xA;&#xD;&#xA;In all of the industrial units, temperature and oil was the key to getting perfect crusts.&#xD;&#xA;&#xD;&#xA;I've been able to reproduce the basic effect with a home oven.  Note that this isn't the New-York style wood oven crust (bordering on burnt), rather it's the medium-thickness crust with a good crunch to it.&#xD;&#xA;&#xD;&#xA;My method is simple:&#xD;&#xA;&#xD;&#xA;* Preheat the oven to its highest temperature, including a pizza stone on both racks if can&#xD;&#xA;* Start with a sticky dough, but make sure that the bottom side of it is well oiled before placing it on the stone&#xD;&#xA;* Keep the dough thin, and prebake it for 3-4 minutes on each side (the goal is to get the crust started before adding toppings)&#xD;&#xA;* After prebaking, drop the oven temperature to ~400F, add toppings, and bake for an additional 10-15 minutes&#xD;&#xA;* Before removing, turn on the broiler for 3-4 minutes. Do not walk away (it inevitably burns the moment you step away)&#xD;&#xA;&#xD;&#xA;The key is the oiled/prebaked crust, and preheated oven.  The end broil helps brown the cheese (and adding some dry cheese to the top improves this)." />
  <row Id="32623" PostHistoryTypeId="5" PostId="15411" RevisionGUID="392afe6d-c2bc-4701-ade9-af681c8f8842" CreationDate="2011-06-12T20:02:16.183" UserId="5055" Comment="Correcting lax formatting" Text="I have never had bad luck making bread pudding &amp;mdash; I prefer to put my bread pudding dowm at the bottom of the oven, and turn the heat off. I find that doing that makes the bread pudding not fall as much, and additionally, the moisture is great.&#xD;&#xA;" />
  <row Id="32624" PostHistoryTypeId="24" PostId="15411" RevisionGUID="392afe6d-c2bc-4701-ade9-af681c8f8842" CreationDate="2011-06-12T20:02:16.183" Comment="Proposed by 5055 approved by 41 edit id of 203" />
  <row Id="32626" PostHistoryTypeId="25" PostId="15402" RevisionGUID="ad61dd58-cc7f-45f0-ba32-4d11510d5ee3" CreationDate="2011-06-12T20:51:36.210" Comment="http://twitter.com/#!/StackCooking/status/80014406943117312" />
  <row Id="32627" PostHistoryTypeId="2" PostId="15412" RevisionGUID="b4c0d359-c0bb-44a5-a9d8-215239eb13fa" CreationDate="2011-06-12T21:43:43.320" UserId="4638" Text="Every time I bake camambert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camambert's diameter. I put the camambert in the middle and the herbs, nuts and spices evenly on top of the camambert. Then I gather the dough sides up and make a bundle. I roll the bundle between my hands until it is smooth. After a short time for a last rising, it goes into the oven. &#xD;&#xA;&#xD;&#xA;What I don't like in the method above is that I end up with lots of doufgh atop the camambert. I'd like a uniformly thin(fnish) crust around the cheese. So for dinner today, I decided to improve. &#xD;&#xA;&#xD;&#xA;I formed a camambert sized concave dough shell. I put the camambert into the shell, put the spices on top, then made a camambert sized dough circle and placed it on top. I pressed the seam to glue it shut, then gave it a smooth shape. Again some raising, and then I put it into the oven seam side up. Sadly, the seam must have opened in the oven, and most of the mildly expensive cheese has flown out. It is 11:40 pm and my dinner is ruined ;( &#xD;&#xA; &#xD;&#xA;Does anybody know a practical way of enveloping the camambert so there is no risk of a seam opening, and the dough is evenly distributed?&#xD;&#xA;" />
  <row Id="32628" PostHistoryTypeId="1" PostId="15412" RevisionGUID="b4c0d359-c0bb-44a5-a9d8-215239eb13fa" CreationDate="2011-06-12T21:43:43.320" UserId="4638" Text="How to fold camambert in dough" />
  <row Id="32629" PostHistoryTypeId="3" PostId="15412" RevisionGUID="b4c0d359-c0bb-44a5-a9d8-215239eb13fa" CreationDate="2011-06-12T21:43:43.320" UserId="4638" Text="&lt;baking&gt;&lt;cheese&gt;&lt;dough&gt;" />
  <row Id="32630" PostHistoryTypeId="2" PostId="15413" RevisionGUID="f74d3fac-02e2-4434-847b-a23d3efaacc1" CreationDate="2011-06-12T21:50:25.280" UserId="446" Text="Sadly no mater what you do, you are going to come out with non-optimal results.  I would go with the oven method over the grill as you need to get the meat up, but you want to do it with out losing all the juice/fat you have already taken all the trouble to convert to gelatin.  The grill is going to raise the outside of the meat much quicker that the inside (mostly, you can use your grill as an oven but in this case I don't think it brings anything to the table that you regular oven doesn't).  &#xD;&#xA;&#xD;&#xA;The best way, and by best, I mean the one with the tastiest results, is going to be put the butt in a 200 to 250 degree oven and let it come up to temp.  This method is going to take the longest but will preserve the meat that come off the grill as close as you could.&#xD;&#xA;&#xD;&#xA;Or, you can heat just like a roast and let the outside overcook a bit.&#xD;&#xA;&#xD;&#xA;or, depending on how you are serving the finished product, you can slice cold and finish in a skillet to heat though... this would be great if you are doing sandwiches or pulled pork.&#xD;&#xA;&#xD;&#xA;If you are feeling adventurous, 130 degrees plus smoke is a little on the rare side but it would still be delicious... not for this one as you let is cool on the counter top and fridged it but on the next one, I might just eat it then." />
  <row Id="32631" PostHistoryTypeId="5" PostId="15388" RevisionGUID="f9649ff8-c64c-4ddd-8d69-960d1b2488ca" CreationDate="2011-06-12T22:58:15.857" UserId="6345" Comment="use note." Text="If you can find it, the best stuff is industrial Viking degreaser or oven cleaner, undiluted.  It's what we use in restaurants, because a tiny amount will dissolve even the toughest grease with minimal scrubbing.  It's toxic and corrosive (it'll do to skin what it does to grease), so use it carefully and rinse very well, but the stuff is magic.  &#xD;&#xA;&#xD;&#xA;Positively magic -- spray a little on and then use a pot sprayer and the grease and grime just rinses off.  I swear they suck the souls from babies to power the black magic contained in those bottles.&#xD;&#xA;&#xD;&#xA;Failing that, a prolonged soak in boiling hot water with a ton of concentrated dish soap will loosen grease.  &quot;Magic eraser&quot; scrubbing blocks work wonders for scrubbing off grease too, and take less elbow grease than the other scouring things.&#xD;&#xA;&#xD;&#xA;Note:  degreaser is not for normal use on pots and pans, just for hard to clean greasy buildup, such as you see on ovens, stovetops, and friers." />
  <row Id="32632" PostHistoryTypeId="25" PostId="15401" RevisionGUID="f75f3f78-fee7-4c3d-807d-1ab058dcd116" CreationDate="2011-06-12T23:51:36.973" Comment="http://twitter.com/#!/StackCooking/status/80059707687059457" />
  <row Id="32633" PostHistoryTypeId="5" PostId="15401" RevisionGUID="de58824c-a707-4930-98ed-feb2ec4cb812" CreationDate="2011-06-13T02:05:14.313" UserId="6451" Comment="Edited ingredients." Text="A family member recently inherited a recipe for some simple but delicious crumbly cookies from her grandmother. They consist of flour, sugar, and canola oil with cinnamon on top. &#xD;&#xA;&#xD;&#xA;The grandmother in question calls them &quot;monte cows&quot;. No one knows the correct pronunciation, meaning or origin of the name. Does something by a similar name exist? What is it really called and why?" />
  <row Id="32634" PostHistoryTypeId="2" PostId="15414" RevisionGUID="5355b08a-638d-41e9-b0fb-1ac0b8c9ed84" CreationDate="2011-06-13T03:01:07.410" UserId="4637" Text="I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how?&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/OdwKr.jpg" />
  <row Id="32635" PostHistoryTypeId="1" PostId="15414" RevisionGUID="5355b08a-638d-41e9-b0fb-1ac0b8c9ed84" CreationDate="2011-06-13T03:01:07.410" UserId="4637" Text="Thick carbon layer on wok?" />
  <row Id="32636" PostHistoryTypeId="3" PostId="15414" RevisionGUID="5355b08a-638d-41e9-b0fb-1ac0b8c9ed84" CreationDate="2011-06-13T03:01:07.410" UserId="4637" Text="&lt;cleaning&gt;&lt;wok&gt;" />
  <row Id="32637" PostHistoryTypeId="6" PostId="15401" RevisionGUID="72d87fa1-ab2c-4a28-9ed5-e7e2165934d8" CreationDate="2011-06-13T03:12:25.357" UserId="41" Comment="edited tags" Text="&lt;cookies&gt;&lt;language&gt;" />
  <row Id="32638" PostHistoryTypeId="5" PostId="15408" RevisionGUID="d3518a56-5330-4078-a3d8-ce3794620fb6" CreationDate="2011-06-13T04:52:13.803" UserId="1229" Comment="deleted 25 characters in body" Text="I have experimenting in the kitchen. I decided to use some extra hot piri piri sauce with some bacon on a Stottie cake. It tasted magical and I am tempted to repeat the process sometime soon. What else goes with piri piri, other than chicken? What are the most common uses of piri piri sauce?" />
  <row Id="32639" PostHistoryTypeId="5" PostId="2862" RevisionGUID="f71ecd56-2756-4516-a134-b3510cc5d49f" CreationDate="2011-06-13T04:54:58.890" UserId="1229" Comment="deleted 44 characters in body; deleted 2 characters in body" Text="When I made chicken pot pie, the filling was fine but the puff pastry on top didn't puff up though it did cook through.  &#xD;&#xA;How can I remedy this? &#xD;&#xA;&#xD;&#xA;The pastry was the store-bought frozen variety. The temperature was 375 °F and I used and egg wash for the glaze." />
  <row Id="32640" PostHistoryTypeId="5" PostId="4159" RevisionGUID="f6904711-00bc-4e63-955a-d54422d2b17e" CreationDate="2011-06-13T04:57:19.917" UserId="1229" Comment="deleted 9 characters in body" Text="I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have.  Would ground cloves or nutmeg or a combo of both work? I know that allspice is a spice unto itself.&#xD;&#xA;" />
  <row Id="32642" PostHistoryTypeId="5" PostId="2909" RevisionGUID="17c15ba6-3985-4002-9bf6-85de8d9fd81a" CreationDate="2011-06-13T04:59:28.623" UserId="1229" Comment="deleted 7 characters in body" Text="I have some frozen crab that I was going to use in a sauce for pasta but thought maybe crab cakes would be a nice change of pace.  &#xD;&#xA;Does the fact that it has been frozen make it unsuitable because of texture change? &#xD;&#xA;" />
  <row Id="32643" PostHistoryTypeId="2" PostId="15415" RevisionGUID="e647ce3f-3e7b-4a07-ab31-777e176e8f75" CreationDate="2011-06-13T05:21:00.433" UserId="6345" Text="100k BTU sounds like overkill for a single burner unless your wok is HUUUUGE (like, fit to serve a large restaurant).  I think that's related to your excessive carbon buildup.  A little burned-on crap is normal, but that amount is a sign you're either putting in too much heat, or not keeping enough food moving around in it.&#xD;&#xA;&#xD;&#xA;A couple ideas to get off the carbon:&#xD;&#xA;&#xD;&#xA; 1. Scrape it off. This is what I normally do with serious carbon on pans (particularly ones used as smokers). Use a paint scraper or bench scraper, and steel wool.  There are specialty tools for cleaning flat grills which have a flat, very sharp edge that work even better, but in a pinch even a stiff spatula will work.&#xD;&#xA;&#xD;&#xA; 2. Burn it off, using the powerful burner or the self-cleaning cycle on an oven.  Be prepared for a lot of smoke.  Naturally, you'll have to re-season your wok, but this will remove some of the carbon.  &#xD;&#xA;&#xD;&#xA; 3. I've HEARD people say they can get carbon off by repeatedly heating something as high as possible and then dropping it into ice water.  However, they talked about like 30 cycles, and it could render metal more brittle.  Might be worth a shot?&#xD;&#xA;&#xD;&#xA;Personally I'd either scrape the bejeezus out of it, or just ignore it." />
  <row Id="32644" PostHistoryTypeId="5" PostId="15415" RevisionGUID="4ac6b626-34e5-42a7-9c38-5103061031ed" CreationDate="2011-06-13T05:28:49.260" UserId="6345" Comment="bolding; added 12 characters in body" Text="100k BTU sounds like overkill for a single burner unless your wok is HUUUUGE (like, fit to serve a large restaurant).  I think that's related to your excessive carbon buildup.  A little burned-on crap is normal, but that amount is a sign you're either putting in too much heat, or not keeping enough food moving around in it.&#xD;&#xA;&#xD;&#xA;Carbon is... well it rhymes with &quot;witch&quot;... to remove.  I've not seen it soluble in anything available outside a chem lab, and there are no easy tricks.  Here are the removal methods I've seen:&#xD;&#xA;&#xD;&#xA; 1. **Scrape it off.** This is the standard for serious built-up carbon on pans (particularly ones used as smokers). Use a paint scraper or bench scraper, and steel wool.  There are specialty tools for cleaning flat grills which have a flat, very sharp edge that work even better, but in a pinch even a stiff spatula will work. **Yes, it's exhausting but it turns out to be surprisingly fast if you can pick a good scraping tool.**&#xD;&#xA;&#xD;&#xA; 2. **Burn it off**, using the powerful burner or the self-cleaning cycle on an oven.  Be prepared for a lot of smoke.  Naturally, you'll have to re-season your wok, but this will remove some of the carbon.  &#xD;&#xA;&#xD;&#xA; 3. I've HEARD people say they can get carbon off by repeatedly heat-shocking it.  This means heating it as hot as possible and then dropping it into ice water.  However, they talked about like 30 cycles, and it could render metal more brittle.  Might be worth a shot?&#xD;&#xA;&#xD;&#xA;Personally I'd either scrape the bejeezus out of it, or just ignore it." />
  <row Id="32645" PostHistoryTypeId="25" PostId="15414" RevisionGUID="04d018e5-c12c-429c-9d9e-79f872dda660" CreationDate="2011-06-13T05:51:38.353" Comment="http://twitter.com/#!/StackCooking/status/80150310626140160" />
  <row Id="32646" PostHistoryTypeId="2" PostId="15416" RevisionGUID="de6a8f81-7531-4a27-8593-4a740a1685ef" CreationDate="2011-06-13T05:54:10.697" UserId="6365" Text="While not scientific, I think some ingredients are best left to the idea of **artistic interpretation** -- or in chef vernacular, &quot;to taste&quot;.  Onions are the perfect example of this.  Like onions just so-so?  use medium sized ones.  Love 'em?  Go large.  Hate 'em?  Go mini...and dice it really, really small.&#xD;&#xA;&#xD;&#xA;NOTE: Skip jumbo.  It's a bad category regardless of your affinity for the root.  For most all  veggies, it's ideal to buy small or medium, because **smaller sizes maintain better flavor**.  The larger ones have often gained their girth through water weight...making for pithy textures and disappointing taste.  Think watered-down chicken soup." />
  <row Id="32647" PostHistoryTypeId="2" PostId="15417" RevisionGUID="1cc0379d-cff9-4a29-8f0e-b5b461941a2e" CreationDate="2011-06-13T06:39:23.437" UserId="4637" Text="I have heard that you should you use bamboo, but then I have also seen &quot;wok shovel&quot;s which are metal. Will a metal &quot;shovel&quot; damage your seasoning? What really is the best utensil?" />
  <row Id="32648" PostHistoryTypeId="1" PostId="15417" RevisionGUID="1cc0379d-cff9-4a29-8f0e-b5b461941a2e" CreationDate="2011-06-13T06:39:23.437" UserId="4637" Text="What is the best utensil for stiring in a wok?" />
  <row Id="32649" PostHistoryTypeId="3" PostId="15417" RevisionGUID="1cc0379d-cff9-4a29-8f0e-b5b461941a2e" CreationDate="2011-06-13T06:39:23.437" UserId="4637" Text="&lt;wok&gt;&lt;stir-fry&gt;&lt;utensils&gt;" />
  <row Id="32650" PostHistoryTypeId="2" PostId="15418" RevisionGUID="0a165f44-3061-470e-8980-8a4c345f012d" CreationDate="2011-06-13T07:15:53.613" UserId="6458" Text="So here's the deal: I've told myself on at least 10 different occasions that I was going to learn how to cook.  I've either given up or lost motivation on all attempts.  Now that I'm living in my own apartment, it's essential that I stop eating hot pockets 24/7.  But where do I start?  When it comes to cooking, I'm lazy as heck, and I don't know anything.  So a good recommendation would be for something that is:&#xD;&#xA;a) Incredibly easy to cook&#xD;&#xA;b) Tasty (to an average college student)&#xD;&#xA;c) Quick&#xD;&#xA;&#xD;&#xA;Maybe once I learn to cook a few incredibly basic dishes, I'll be able to move up to something more advanced.  Where should I start?" />
  <row Id="32651" PostHistoryTypeId="1" PostId="15418" RevisionGUID="0a165f44-3061-470e-8980-8a4c345f012d" CreationDate="2011-06-13T07:15:53.613" UserId="6458" Text="Looking to start cooking....but I'm a total noob. Where should I start?" />
  <row Id="32652" PostHistoryTypeId="3" PostId="15418" RevisionGUID="0a165f44-3061-470e-8980-8a4c345f012d" CreationDate="2011-06-13T07:15:53.613" UserId="6458" Text="&lt;recipe&gt;&lt;budget-cooking&gt;" />
  <row Id="32653" PostHistoryTypeId="2" PostId="15419" RevisionGUID="4db88377-1e05-4b8f-af3d-528317eb2819" CreationDate="2011-06-13T07:39:05.863" UserId="4194" Text="I'd start with the basic staples - eggs, pasta, potatoes, simple meat dishes - Any of which give you multiple options without being too challenging.&#xD;&#xA;&#xD;&#xA;With eggs, you can learn to fry, poach, or scramble. Whack any of those on toast, add a little grilled bacon and you have a meal.&#xD;&#xA;&#xD;&#xA;You can do endless things with pasta. Boil it as per packet instructions, add a little olive oil, crushed garlic and parsley, et voila. From there you can work up to basic marinara sauces etc.&#xD;&#xA;&#xD;&#xA;If you learn to make basic potatoes - mashed, baked, fried - you can make an accompaniment to most dishes.&#xD;&#xA;&#xD;&#xA;Finally, you've got meat. Perhaps the most basic thing to learn is grilling or pan-frying a chicken breast, though something that sounds more complicated, like slow-roasting a lamb shoulder, is actually ridiculously simple.&#xD;&#xA;&#xD;&#xA;There are tons of beginner's cookbooks out there - the Food Network's _How to Boil Water_ gets good reviews. Many recipe sites also sort recipe by difficulty. I'd suggest you get a book, look up some recipes that appeal to you, and get stuck in." />
  <row Id="32654" PostHistoryTypeId="2" PostId="15420" RevisionGUID="d56141c6-8cba-4fa4-b2fb-7fac8e306410" CreationDate="2011-06-13T08:18:46.823" UserId="4638" Text="If the other methods fail, you should be able to get your wok to gleam as new. For this, you'll need to use a strong lye bath  (sodium hydroxide). Leave it a day or two in a small glass or plastic tub (if plastic, brush a spot with lye first to make sure it doesn't dissolve), then remove and clean with lots of water. Both carbon and seasoning will be removed. &#xD;&#xA;&#xD;&#xA;Be aware that this is a drastic solution, usually saved for when a pan has rusted below an improper seasoning. The lye doesn't have toxic fumes or similar, but if it comes in contact with your skin, it will cause **serious chemical burns**. Take extensive precautions (gloves overlapped by sleeves, safety glasses or at least ski glasses which cover from the side too). If there is a child or pet in the household, don't do it, unless you are able to lock the full tub somewhere (e.g. a garden shed). " />
  <row Id="32655" PostHistoryTypeId="2" PostId="15421" RevisionGUID="667b04dd-9b23-4215-bce5-b4fe6a647657" CreationDate="2011-06-13T08:50:37.727" UserId="6459" Text="Start watching the cooking channel on TV (if you can).&#xD;&#xA;The BBC one is better than the US version (but chances are that's not your choice).&#xD;&#xA;&#xD;&#xA;The point is that exposing yourself to folk actually &quot;doing stuff&quot; gives you lots of ideas - lets you learn what sort of things go together - let's you hear and see different opinions (they certainly don't all agree on everything) and so on.&#xD;&#xA;&#xD;&#xA;Yes, you'll need to learn a few really basic skills - but you'd be surprised at how little you actually need to know. Most of it you can get with just the simplest trial-and-error.&#xD;&#xA;&#xD;&#xA;Start building your collection of condiments and cooking flavors. Next time you're at the market get some balsamic vinegar (mix with a little olive oil, dip bread in it...) Or get a spice. Or a herb. Try it with chicken (pretty much everything goes with chicken).&#xD;&#xA;&#xD;&#xA;for example: go get a piece of chicken breast, off the bone. Put some butter, or oil in a pan on the stove. Not too hot. let it sit there for a while. Turn occasionally. Every now an then cut a bit in half to see if it's cooked. (is the same white color all the way to the middle). when it's cooked, eat it. I recommend a splash of balsamic. Or a herb. Or a spice. Even just salt. You'd be amazed at how easy it is to start.&#xD;&#xA;&#xD;&#xA;Most off all - risk a few $, and just do it. What's the worst that can happen? (Ok, don't burn the place down). But seriously, you'll have good days, and bad days. There's always hot-pockets to fall back on.&#xD;&#xA;&#xD;&#xA;Most of all Have Fun! cooking is fun. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32656" PostHistoryTypeId="2" PostId="15422" RevisionGUID="f23dc019-e828-4edb-a631-13d677b7dd31" CreationDate="2011-06-13T08:56:44.807" UserId="4638" Text="What @ElendilTheTall suggests is indeed the usual way, and has worked for countless hobby cooks. But the way you describe it, your problem comes from lack of motivation rather than the difficulty of cooking. So you probably need to change your attitude and discover a side of cooking which is fun for you. Then everything will be easier. I, for example, have always been fascinated by cooking as a creative process, but there are different types of cooks. &#xD;&#xA;&#xD;&#xA;A book which is likely to help you is &quot;cooking for geeks&quot;. You don't need to fit the media stereotype of a geek to like it. It just has a very systematic approach to cooking, explains things like the way meat changes under heat on pop science level, and deviates into this special kind of experiments a down-to-earth person like my grandma doesn't get, but a typical tinkerer/engineer/geek loves. Prime example: cooking fish in the dishwasher. It starts with the very basic things and is chock full of useful everyday advice. It also has some recipes, although it will probably a good idea to also get a recipe collection book for beginners after you've got started. If you are a stackoverflow user, chances are that you'll like the book. Still, it is a very specific style, so make sure you can leaf through it or have a return right before you buy it. &#xD;&#xA;&#xD;&#xA;Of course, the usual motivation advice counts for cooking as with everything else. Start small, with simple things. Promice yourself a schedule, e. g. &quot;Cooking once a week&quot; and stick with that until you have worked yourslef into a habit or enthusiasm. No sense in declaring &quot;I have to cook dinner every day so I can save XXX until Christmas&quot; and then getting tired of it after a week. " />
  <row Id="32657" PostHistoryTypeId="5" PostId="15356" RevisionGUID="4f2860b8-4a94-41c5-bcfe-d6ab320d7f18" CreationDate="2011-06-13T11:11:44.100" UserId="1229" Comment="fixed a typo (“now&quot; versus &quot;know&quot;)" Text="This is just traditional fire cooking, now called camp-fire cooking, or (US) cowboy cooking&#xD;&#xA;&#xD;&#xA;Any Scout should know how to do this :-)&#xD;&#xA;&#xD;&#xA;It works best using food with tough outer skins, or wrapped in a sacrificial coverings, or more modernly using aluminium foil a cast iron pot ([dutch oven][1])&#xD;&#xA;&#xD;&#xA;Some common foods examples:&#xD;&#xA;&#xD;&#xA;**Potato and other Tubers**&#xD;&#xA;&#xD;&#xA;You lose about 5 mm (including unpeeled skin) to the fire. If you wrap in Aluminium foil the loss is often nil. Wash and soak tuber well before cooking, but do not cut into the skin, even to remove imperfections or 'eyes'. Takes about 30 to 60 minutes to cook depending on coal heat. If not eating immediately, do not leave potatoes in foil wrapping. Unwrap and let surface dry&#xD;&#xA;&#xD;&#xA;**Corn**&#xD;&#xA;&#xD;&#xA;Do not remove husk. Soak corn before cooking. It takes about 10 to 20 minutes to cook depending on coal heat&#xD;&#xA;&#xD;&#xA;**Cabbage**&#xD;&#xA;&#xD;&#xA;Wash and soak cabbage. Drain excess water. Do not remove any dead leaves etc. Poke a knife halfway into the core from the top and pour in a little water (and meat fat for extra go). Can take up to 1 hour to fully cook&#xD;&#xA;&#xD;&#xA;**Meat**&#xD;&#xA;&#xD;&#xA;Large slabs work best. Reduce flesh loss by wrapping in edible leaves. If you don't like the charred bits, you can use Aluminium foil, or better yet a dutch oven. Time depends on mass and done-ness desired&#xD;&#xA;&#xD;&#xA;Small goods like sausage (real meat and fat, not sawdust please) will have up to 5 mm of flesh loss, but are still fun to do.&#xD;&#xA;&#xD;&#xA;**Fish**&#xD;&#xA;&#xD;&#xA;Gut fish, but otherwise leave intact. Fish cooks relatively fast, time depends on mass. Pull sides apart and eat flesh directly off the skin and bone. If using a foil pouch you can add aromatics, raw sugar, and spices to make some amazing meals&#xD;&#xA;&#xD;&#xA;**Fruit**&#xD;&#xA;&#xD;&#xA;Keep bananas in skin, make a couple of small cuts to let steam escape. Cooks in 10 to 15 minutes&#xD;&#xA;&#xD;&#xA;Unpeeled and un-cored apples cook in 15 to 20 minutes (you can eat the core, it's good for you)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://andrewdwyer.com/wordpress/wp-content/uploads/2011/05/pot-roast.jpg" />
  <row Id="32658" PostHistoryTypeId="2" PostId="15423" RevisionGUID="2177792c-acf4-4450-a475-393aa9ea5c24" CreationDate="2011-06-13T11:23:03.933" UserId="5668" Text="Sushi fish is raw... except for eel, which is a fish but is cooked. Are there other types of fish that are cooked in sushi? Is this a food safety issue? (e.g. shrimp/crab/seafood which aren't served raw either) " />
  <row Id="32659" PostHistoryTypeId="1" PostId="15423" RevisionGUID="2177792c-acf4-4450-a475-393aa9ea5c24" CreationDate="2011-06-13T11:23:03.933" UserId="5668" Text="Which types of fish in sushi must be cooked?" />
  <row Id="32660" PostHistoryTypeId="3" PostId="15423" RevisionGUID="2177792c-acf4-4450-a475-393aa9ea5c24" CreationDate="2011-06-13T11:23:03.933" UserId="5668" Text="&lt;food-safety&gt;&lt;sushi&gt;" />
  <row Id="32661" PostHistoryTypeId="25" PostId="15412" RevisionGUID="bd4e1000-c555-49c7-9aaa-d9039468275f" CreationDate="2011-06-13T11:51:42.490" Comment="http://twitter.com/#!/StackCooking/status/80240925858734080" />
  <row Id="32662" PostHistoryTypeId="2" PostId="15424" RevisionGUID="caba7227-664f-4ec6-9331-c65a6b7c29d5" CreationDate="2011-06-13T12:21:01.503" UserId="4194" Text="There are a couple of other sushi ingredients that are usually cooked:&#xD;&#xA;&#xD;&#xA;- Shrimp starts to break down very soon after being caught so is poached ASAP. After that it's not usually cooked, however.&#xD;&#xA;&#xD;&#xA;- Octopus is poached when used for sushi, but kept raw for sashimi, where it is sliced very thinly. It is cooked for sushi to improve the flavour.&#xD;&#xA;&#xD;&#xA;Sushi fish is generally of a better standard than other fish, and is subject to more rigorous controls. FDA regulations require all sushi fish to be frozen at -20 degrees for 24 in order to kill parasites. In addition, sushi chefs are trained to look for signs of spoiling or parasitic infection." />
  <row Id="32665" PostHistoryTypeId="2" PostId="15426" RevisionGUID="6e56045e-5ae1-422e-9dbd-d3d42427d3ba" CreationDate="2011-06-13T14:14:02.257" UserId="6279" Text="Watch the Food Network's &quot;***Good Eats***&quot; with Alton Brown.&#xD;&#xA;&#xD;&#xA;In his celebrating the 10th anniversary of of his show &quot;*Good Eats*&quot; Alton Brown stated that his goal when creating the show was &quot;*Julia Childs meets Monty Python*&quot;. Alton's show on the Food Network is both entertaining and educational. Many of his past episodes are available online. Start with episode 1 *Steak Your Claim*. &#xD;&#xA;&#xD;&#xA;In short, Good Eats will not just teach you recipes, but help you to understand as Julia Childs would say, &quot;With scientific certainty&quot; how to cook. " />
  <row Id="32666" PostHistoryTypeId="2" PostId="15427" RevisionGUID="916aeba8-e5be-43e3-b54c-13f3dfdacb09" CreationDate="2011-06-13T14:35:37.247" UserId="6461" Text="There's a good chance your vinegar went bad, though vinegar of all qualities can usually be used while cooking. Expensive vinegars can be used straight, such as with cheeses, as a sauce over pasta, or glazed on fruit. &#xD;&#xA;&#xD;&#xA;Lower quality vinegars are better for cooking (Put balsamic in towards the end of the cooking/heating cycle, as the flavor will dissolve when heated too much!) and mixing in foods.&#xD;&#xA;&#xD;&#xA;How do you know when a balsamic is good quality? Yes, there are stamps of approval from balsamic boards in Italy, and high-quality balsamic vinegar should only come from a few of these regions. When you pay more for a good balsamic (price is a good indicator), you'll often get a wax seal, a sweeter flavor from aging, and a much more viscous vinegar. The older, more expensive, and more aged it is, the more like honey it will look when you pour it out of the bottle. Runnier, looser balsamics are diluted with water and will often taste more tangy (as does yours--though again, there's a good chance it went bad). Try Dodi brand or balsamics from the Emilio region, especially those that come with certificates. &#xD;&#xA;&#xD;&#xA;Great balsamics are aged, thick, sweet, and sticky, so although yours is probably fine for cooking, I'd invest in a higher-quality vinegar for special occasions." />
  <row Id="32667" PostHistoryTypeId="5" PostId="15400" RevisionGUID="5d1e6266-f51b-474b-ab1f-ae44ac42ca5d" CreationDate="2011-06-13T15:09:34.157" UserId="231" Comment="added 7 characters in body" Text="If you are aiming to reduce oil, I don't have a measurement, but perhaps a technique that might be useful. With stir frying, we generally start with a very hot dry wok, If you've waited long enough the oil should spread thinly right away. I find I add a lot less that way.&#xD;&#xA;&#xD;&#xA;The second thing is the kind of vessel you're cooking in. Stainless steel will require more oil, then a more traditional, well seasoned carbon steel wok.. " />
  <row Id="32668" PostHistoryTypeId="4" PostId="15417" RevisionGUID="487127bf-1367-4269-805b-03de55a99d47" CreationDate="2011-06-13T15:11:26.510" UserId="4777" Comment="spelling correction" Text="What is the best utensil for stirring in a wok?" />
  <row Id="32669" PostHistoryTypeId="24" PostId="15417" RevisionGUID="487127bf-1367-4269-805b-03de55a99d47" CreationDate="2011-06-13T15:11:26.510" Comment="Proposed by 4777 approved by 231 edit id of 204" />
  <row Id="32670" PostHistoryTypeId="2" PostId="15428" RevisionGUID="c2ea0fc9-5335-4b6e-8d27-a21e7e2a6a91" CreationDate="2011-06-13T15:17:35.777" UserId="231" Text="Mantecado (Montecado) maybe? Does this look like it?&#xD;&#xA;&#xD;&#xA; - [A random recipe.][1]&#xD;&#xA; - [Google Search][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://spanishfood.about.com/od/dessertssweets/r/mantecados.htm&#xD;&#xA;  [2]: http://www.google.ca/search?q=montycows&amp;ie=utf-8&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:en-US:official&amp;client=firefox-a#hl=en&amp;client=firefox-a&amp;hs=S6o&amp;rls=org.mozilla:en-US:official&amp;sa=X&amp;ei=bCn2TdK5K-Xz0gHM5NDsDA&amp;ved=0CB0QBSgA&amp;q=mantecado%20cookies&amp;spell=1&amp;bav=on.2,or.r_gc.r_pw.&amp;fp=929360d145249269&amp;biw=1451&amp;bih=908" />
  <row Id="32671" PostHistoryTypeId="5" PostId="15418" RevisionGUID="c16d4ce8-c69e-48c2-9292-6eee1f664f4c" CreationDate="2011-06-13T15:55:20.707" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What recipes should every high school graduate know how to cook?](http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;So here's the deal: I've told myself on at least 10 different occasions that I was going to learn how to cook.  I've either given up or lost motivation on all attempts.  Now that I'm living in my own apartment, it's essential that I stop eating hot pockets 24/7.  But where do I start?  When it comes to cooking, I'm lazy as heck, and I don't know anything.  So a good recommendation would be for something that is:&#xD;&#xA;a) Incredibly easy to cook&#xD;&#xA;b) Tasty (to an average college student)&#xD;&#xA;c) Quick&#xD;&#xA;&#xD;&#xA;Maybe once I learn to cook a few incredibly basic dishes, I'll be able to move up to something more advanced.  Where should I start?" />
  <row Id="32672" PostHistoryTypeId="10" PostId="15418" RevisionGUID="5eeaec20-0280-4955-b05c-d3f5e819cdaf" CreationDate="2011-06-13T15:55:19.663" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32673" PostHistoryTypeId="6" PostId="15418" RevisionGUID="735d5458-5919-43d4-bdcb-998b2f9379c3" CreationDate="2011-06-13T15:58:01.967" UserId="41" Comment="edited tags" Text="&lt;budget-cooking&gt;" />
  <row Id="32674" PostHistoryTypeId="2" PostId="15429" RevisionGUID="56f4486c-ed82-4483-a847-671f8173ea6b" CreationDate="2011-06-13T16:16:39.807" UserId="4039" Text="I bought a metal brush for a drill and used that to clean of carbon. I also put oil on a cast iron and burn it off to season it. It will prevent this type of carbon buildup in the future. Then use coarse salt and a rag to sand down the pan or wok after every use followed by a coating of oil. If the oil is giving time to burn off then it will stay clean and nice. Never, never use soap on any type of cast iron." />
  <row Id="32675" PostHistoryTypeId="2" PostId="15430" RevisionGUID="1e6b9c8e-1cbb-44a7-833f-f809d6f16cf4" CreationDate="2011-06-13T16:18:56.847" UserId="4782" Text="I have a small sieve (like the one pictured) that I use for this purpose and it is very quick and easy. Slosh water in the press, pour through the sieve and dump grinds in the trash!&#xD;&#xA;&#xD;&#xA;![Coffee Sieve][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qtcgS.jpg" />
  <row Id="32676" PostHistoryTypeId="2" PostId="15431" RevisionGUID="6ccc6323-d9fe-433c-83b7-7628b79663f6" CreationDate="2011-06-13T16:51:54.930" UserId="6345" Text="All of the following are generally cooked items:&#xD;&#xA;&#xD;&#xA; - **Shrimp**, _ebi_, available raw in sashimi, but almost always lightly poached.  The poaching brings out sweet and subtle flavors otherwise masked by a metallic tang.  It also prevents the highly perishable shrimp from losing texture to spoilage.&#xD;&#xA;&#xD;&#xA; - **Octopus**, _tako_, available raw in sashimi when sliced very thinly, but otherwise poached lightly. The poaching reduces toughness and brings out additional flavors in an otherwise bland meat. &#xD;&#xA;&#xD;&#xA; - **Eel**, _unagi_, as you noted, is ALWAYS grilled, and steamed. This is necessary to achieve the truly transcendent flavor and texture of _unagi._  In fact, the cooking of eel is such a challenge that it is generally a whole separate chef profession in Japan.  Most eel comes from one of the professionals, because sushi cooks know they will never be able to match the quality themselves.  Improperly cooked eel becomes tough and has unpleasant flavors.  Raw, the blood of eels is even toxic!&#xD;&#xA;&#xD;&#xA; - **Sweet egg omelet**, _tamago_, is by definition cooked.  This is not to say that raw egg doesn't have a place in Japanese food though; tamago kake gohan is a dish of raw egg on rice, with soy sauce. &#xD;&#xA;&#xD;&#xA; - **Cockle** is lightly poached&#xD;&#xA;&#xD;&#xA; - **Crab**, _kani_ is always cooked because... well eating raw crab meat is just vile.&#xD;&#xA;&#xD;&#xA;For further reading, I highly suggest the [online sushi encyclopedia][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;**Food Safety:**&#xD;&#xA;&#xD;&#xA;Sushi is only prepared from the very freshest and highest quality seafood, and sushi chefs are trained to identify parasites and signs of spoilage.  In addition, some areas (including the EU) require sushi to be frozen for 24 hours to kill parasites.  &#xD;&#xA;&#xD;&#xA;If that wasn't enough to help settle  your stomach, the pickled ginger and wasabi served along with sushi are more than garnish or simple condiments!   Both ginger and wasabi have potent anti-microbial and anti-parasite properties.  Ginger is also well-known for combatting nausea.  Source: the CRC Handbook of Medicinal Spices, [page 310][2] for wasabi and [316][3] for ginger. (links are to Google Books copy).  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sushiencyclopedia.com/sushi_menu.html&#xD;&#xA;  [2]: http://books.google.com/books?id=g_OCl6P0vsYC&amp;lpg=PA309&amp;ots=av7IJ4CNNz&amp;dq=wasabi%20anti-parasite&amp;pg=PA309#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [3]: http://books.google.com/books?id=g_OCl6P0vsYC&amp;lpg=PA309&amp;ots=av7IJ4CNNz&amp;dq=wasabi%20anti-parasite&amp;pg=PA316#v=onepage&amp;q=ginger&amp;f=false" />
  <row Id="32677" PostHistoryTypeId="5" PostId="15431" RevisionGUID="f7983ee6-8c3c-493c-b535-c9f95737aeef" CreationDate="2011-06-13T16:57:35.237" UserId="6345" Comment="bolding key part" Text="All of the following are generally cooked items:&#xD;&#xA;&#xD;&#xA; - **Shrimp**, _ebi_, available raw in sashimi, but almost always lightly poached.  The poaching brings out sweet and subtle flavors otherwise masked by a metallic tang.  It also prevents the highly perishable shrimp from losing texture to spoilage.&#xD;&#xA;&#xD;&#xA; - **Octopus**, _tako_, available raw in sashimi when sliced very thinly, but otherwise poached lightly. The poaching reduces toughness and brings out additional flavors in an otherwise bland meat. &#xD;&#xA;&#xD;&#xA; - **Eel**, _unagi_, as you noted, is ALWAYS grilled, and steamed. This is necessary to achieve the truly transcendent flavor and texture of _unagi._  In fact, the cooking of eel is such a challenge that it is generally a whole separate chef profession in Japan.  Most eel comes from one of the professionals, because sushi cooks know they will never be able to match the quality themselves.  Improperly cooked eel becomes tough and has unpleasant flavors.  Raw, the blood of eels is even toxic!&#xD;&#xA;&#xD;&#xA; - **Sweet egg omelet**, _tamago_, is by definition cooked.  This is not to say that raw egg doesn't have a place in Japanese food though; tamago kake gohan is a dish of raw egg on rice, with soy sauce. &#xD;&#xA;&#xD;&#xA; - **Cockle** is lightly poached&#xD;&#xA;&#xD;&#xA; - **Crab**, _kani_ is always cooked because... well eating raw crab meat is just vile.&#xD;&#xA;&#xD;&#xA;For further reading, I highly suggest the [online sushi encyclopedia][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;**Food Safety:**&#xD;&#xA;&#xD;&#xA;Sushi is only prepared from the very freshest and highest quality seafood, and sushi chefs are trained to identify parasites and signs of spoilage.  In addition, some areas (including the EU) require sushi to be frozen for 24 hours to kill parasites.  &#xD;&#xA;&#xD;&#xA;If that wasn't enough to help settle  your stomach, the pickled ginger and wasabi served along with sushi are more than garnish or simple condiments!   **Both ginger and wasabi have potent and documented anti-microbial and anti-parasite properties.**  Ginger is also well-known for combatting nausea.  Source: the CRC Handbook of Medicinal Spices, [page 310][2] for wasabi and [316][3] for ginger. (links are to Google Books copy).  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sushiencyclopedia.com/sushi_menu.html&#xD;&#xA;  [2]: http://books.google.com/books?id=g_OCl6P0vsYC&amp;lpg=PA309&amp;ots=av7IJ4CNNz&amp;dq=wasabi%20anti-parasite&amp;pg=PA309#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [3]: http://books.google.com/books?id=g_OCl6P0vsYC&amp;lpg=PA309&amp;ots=av7IJ4CNNz&amp;dq=wasabi%20anti-parasite&amp;pg=PA316#v=onepage&amp;q=ginger&amp;f=false" />
  <row Id="32678" PostHistoryTypeId="2" PostId="15432" RevisionGUID="c4f303da-5e26-4c04-89a0-a1709c36dc13" CreationDate="2011-06-13T17:04:45.173" UserId="6399" Text="Lots of recipes call for waiting for the water to come &quot;to a boil.&quot; However I have never been sure when that is. From my viewpoint it could be at three different points:&#xD;&#xA;&#xD;&#xA;1. First start to see small air bubbles coming up from the bottom of the pan &#xD;&#xA;2. When the surface of the water is noticeably disturbed by the bubbles &#xD;&#xA;3. When it is a full on raging torrent of activity&#xD;&#xA;&#xD;&#xA;Depending on the amount of water used, these three points could be several minutes apart from each other, which will affect the cooking time. " />
  <row Id="32679" PostHistoryTypeId="1" PostId="15432" RevisionGUID="c4f303da-5e26-4c04-89a0-a1709c36dc13" CreationDate="2011-06-13T17:04:45.173" UserId="6399" Text="At what point is water considered &quot;at a boil?&quot;" />
  <row Id="32680" PostHistoryTypeId="3" PostId="15432" RevisionGUID="c4f303da-5e26-4c04-89a0-a1709c36dc13" CreationDate="2011-06-13T17:04:45.173" UserId="6399" Text="&lt;boiling&gt;&lt;water&gt;" />
  <row Id="32681" PostHistoryTypeId="2" PostId="15433" RevisionGUID="b1c04a56-316e-4f85-8ec0-683f31d7a32b" CreationDate="2011-06-13T17:12:58.227" UserId="6345" Text="By definition, 1 is a simmer, 2 is a boil, and 3 is a &quot;roiling boil.&quot;" />
  <row Id="32682" PostHistoryTypeId="2" PostId="15434" RevisionGUID="5b771b7b-9f18-4c8e-bfcb-c9706c5f00bc" CreationDate="2011-06-13T18:01:48.950" UserId="4414" Text="One important note is that while bringing water to a boil, there is first a point where a bunch of little bubbles form on the bottom of the pot.  These initial bubbles are dissolved air coming out of solution as the water heats.  This is not the same as a simmer, The difference between a simmer and air coming out of solution is that in a simmer, the bubbles will continually form and rise towards the surface instead of sitting on the bottom.&#xD;&#xA;&#xD;&#xA;So, to add to BobMcGee's answer, 0 is bubbles forming on the bottom - not a simmer, 1 - small bubbles rising towards the surface is a simmer, 2 is a boil, 3 is a rolling boil." />
  <row Id="32683" PostHistoryTypeId="5" PostId="15434" RevisionGUID="560e3d85-f365-409d-99bd-f02a6a501756" CreationDate="2011-06-13T19:28:29.190" UserId="4414" Comment="Added more specificity about the difference between simmering &amp; air coming out of solution." Text="One important note is that while bringing water to a boil, there is first a point where a bunch of little bubbles form on the bottom of the pot.  These initial bubbles are dissolved air coming out of solution as the water heats.  This is not the same as a simmer, The apparent difference between a simmer and air coming out of solution is that in a simmer, the bubbles will continually form and rise towards the surface instead of sitting on the bottom.  The initial bubbles will occur at much lower temperatures, and long before the water simmers/boils.&#xD;&#xA;&#xD;&#xA;So, to add to BobMcGee's answer, 0 is bubbles forming on the bottom - not a simmer, 1 - small bubbles rising towards the surface is a simmer, 2 is a boil, 3 is a rolling boil." />
  <row Id="32684" PostHistoryTypeId="2" PostId="15435" RevisionGUID="45db5fe6-16d7-41aa-bb62-32f8bcfdbee6" CreationDate="2011-06-13T19:56:35.973" UserId="641" Text="I'm laughing. I've been looking at codfish recipes for about five minutes now and I can make heads nor tails from it.&#xD;&#xA;&#xD;&#xA;Some recipes claim you should cook for 5 minutes, other for one hour... Most agree on 15 minutes. Some give thickness in inches as a measure for determining the time. Others say you have to look for the flakes. &#xD;&#xA;&#xD;&#xA;Oven temperatures range from 160ºC to 205ºC (320F - 400F)...&#xD;&#xA;&#xD;&#xA;Others say poach...&#xD;&#xA;&#xD;&#xA;What's the real story here? Anybody expert in Cod out there?" />
  <row Id="32685" PostHistoryTypeId="1" PostId="15435" RevisionGUID="45db5fe6-16d7-41aa-bb62-32f8bcfdbee6" CreationDate="2011-06-13T19:56:35.973" UserId="641" Text="How to cook cod?" />
  <row Id="32686" PostHistoryTypeId="3" PostId="15435" RevisionGUID="45db5fe6-16d7-41aa-bb62-32f8bcfdbee6" CreationDate="2011-06-13T19:56:35.973" UserId="641" Text="&lt;cod&gt;" />
  <row Id="32687" PostHistoryTypeId="2" PostId="15436" RevisionGUID="329db656-ac5e-4451-8430-07c921235cfa" CreationDate="2011-06-13T20:21:21.297" UserId="5600" Text="Cooking time will vary greatly depending not only on the cut of fish but also the cooking method.  In general, your cod will be done when it reaches an internal temperature of 54°C (130°F), regardless of cooking method.  Here are some times/temperatures that work for me:&#xD;&#xA;&#xD;&#xA;  * **Sous Vide**: 10 minutes or more at 56°C, followed by a quick broiling/grilling/blow torch.&#xD;&#xA;  * **Baking** (thick fillets): 15–20 minutes at 218°C (425°F).&#xD;&#xA;  * **Baking &lt;i&gt;[en papillote][1]&lt;/i&gt;**: 15 minutes at 232°C (450°F).&#xD;&#xA;  * **Frying**: 7–8 minutes at 190°C (375°F).&#xD;&#xA;  * **Steaming**: 6 minutes.&#xD;&#xA;  * **Poaching**: I like to add the fish to the cooking liquid while the liquid is room temperature.  I bring it to a simmer, and then turn the heat to low, cover, and cook for about 15 minutes.&#xD;&#xA;  * **Pan Frying**: This isn't quite as popular a method as the above for cooking cod, however, if you want to do it, I would recommend cooking it on high heat, flipping once the opaqueness has reached about halfway up the side of the fillet.&#xD;&#xA;&#xD;&#xA;Basically, it doesn't matter which method you use as long as your cod ends up with an even internal temperature of around 232°C (450°F).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/En_papillote" />
  <row Id="32688" PostHistoryTypeId="5" PostId="15436" RevisionGUID="90ed099c-09f3-4730-b8e0-aec13ea5dd16" CreationDate="2011-06-13T20:29:47.230" UserId="5600" Comment="added 5 characters in body; deleted 1 characters in body" Text="Cooking time will vary greatly depending not only on the cut of fish but also the cooking method.  In general, your cod will be done when it reaches an internal temperature of 54°C (130°F), regardless of cooking method.  Here are some times/temperatures that work for me:&#xD;&#xA;&#xD;&#xA;  * **Sous Vide**: 10 minutes or more at 56°C, followed by a quick broiling/grilling/blow torch.&#xD;&#xA;  * **Baking** (thick fillets): 15–20 minutes at 218°C (425°F).&#xD;&#xA;  * **Baking &lt;i&gt;[en papillote][1]&lt;/i&gt;**: 15 minutes at 232°C (450°F).&#xD;&#xA;  * **Deep Frying**: 7–8 minutes at 190°C (375°F).&#xD;&#xA;  * **Steaming**: 6 minutes.&#xD;&#xA;  * **Poaching**: I like to add the fish to the cooking liquid while the liquid is room temperature.  I bring it to a simmer, and then turn the heat to low, cover, and cook for about 15 minutes.&#xD;&#xA;  * **Pan Frying**: This isn't quite as popular a method as the above for cooking cod, however, if you want to do it, I would recommend cooking it on high heat, flipping once the opaqueness has reached about halfway up the side of the fillet.&#xD;&#xA;&#xD;&#xA;Basically, it doesn't matter which method you use as long as your cod ends up with an even internal temperature of around 54°C (130°F).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/En_papillote" />
  <row Id="32689" PostHistoryTypeId="2" PostId="15437" RevisionGUID="31e07042-0723-4e80-99d1-be82faafef3a" CreationDate="2011-06-13T20:58:07.253" UserId="6465" Text="My favorite way to clean a french press is to add water into the spent grounds and pour all the contents at the base of a rose bush. It's an easy way to get all the grounds out, and the coffee grounds are good fertilizer for acid loving plants. Obviously, this isn't an option for everybody, but I used it often at one apartment I lived at where my landlord kept a rose garden out front(with the approval of my landlord, of course!). The roses looked great that year! " />
  <row Id="32690" PostHistoryTypeId="2" PostId="15438" RevisionGUID="b92e12a5-a2ef-41fd-a322-2c580c0bb3b4" CreationDate="2011-06-13T23:14:32.583" UserId="4152" Text="I bought some frozen trout filets, pre-seasoned.  As instructed on the box, I left one in the fridge yesterday to thaw overnight.  Today -- also as instructed on the box -- I put the stove on medium-high (7) and heated up the frying pan, and then put the fish in.&#xD;&#xA;&#xD;&#xA;This was a horrible mistake.&#xD;&#xA;&#xD;&#xA;I was smart enough to use canola oil instead of olive oil (which the box suggested), since olive oil will burn easily at that temperature.  I probably should have realized the temperature was too high regardless.  The oil exploded when the fish went in the pan, giving me a nasty burn on the finger.  The fish also began burning immediately, which I didn't notice as I tended to my finger.&#xD;&#xA;&#xD;&#xA;The skin turned to charcoal, but fortunately I salvaged the rest of it and it was, fortunately, delicious.  (It tasted like bacon. Is that normal?)  But I would like to avoid all the burning and smoke-filled kitchen and all that.  How should I properly fry my trout?  I could turn the heat stupid low, but then I'd be worried about not cooking it well enough.&#xD;&#xA;&#xD;&#xA;Teach a man to (cook a) fish!" />
  <row Id="32691" PostHistoryTypeId="1" PostId="15438" RevisionGUID="b92e12a5-a2ef-41fd-a322-2c580c0bb3b4" CreationDate="2011-06-13T23:14:32.583" UserId="4152" Text="How can I cook trout without generating horror stories?" />
  <row Id="32692" PostHistoryTypeId="3" PostId="15438" RevisionGUID="b92e12a5-a2ef-41fd-a322-2c580c0bb3b4" CreationDate="2011-06-13T23:14:32.583" UserId="4152" Text="&lt;frying&gt;&lt;fish&gt;&lt;seafood&gt;&lt;tips&gt;" />
  <row Id="32693" PostHistoryTypeId="5" PostId="15433" RevisionGUID="a0980237-75e9-4330-9c87-9a3789dad7b9" CreationDate="2011-06-13T23:20:03.937" UserId="6345" Comment="clarified on simmer" Text="By definition, 1 is a simmer (once the bubbles form a steady stream), 2 is a boil, and 3 is a &quot;roiling boil.&quot;" />
  <row Id="32694" PostHistoryTypeId="25" PostId="15432" RevisionGUID="29271144-08ea-45c2-a58c-9be0611a3da6" CreationDate="2011-06-13T23:51:43.440" Comment="http://twitter.com/#!/StackCooking/status/80422123868405760" />
  <row Id="32695" PostHistoryTypeId="2" PostId="15439" RevisionGUID="189a18b7-bf0e-46f2-992a-c1d0a5dc7679" CreationDate="2011-06-13T23:56:35.740" UserId="373" Text="So I line a flan tin with shortcut pastry. It's quite a nice deep pan (sides are maybe 2 to 3 cm) so it looks like there's going to be plenty of room for a filling.&#xD;&#xA;&#xD;&#xA;But after 20 mins baking blind, I get the pastry out. The sides have shrunk right down to about 0.5cm in height. Almost no usable depth for a filling.&#xD;&#xA;&#xD;&#xA;Is there anyway to stop the pastry shrinking like this?" />
  <row Id="32696" PostHistoryTypeId="1" PostId="15439" RevisionGUID="189a18b7-bf0e-46f2-992a-c1d0a5dc7679" CreationDate="2011-06-13T23:56:35.740" UserId="373" Text="How do I stop my pastry shrinking?" />
  <row Id="32697" PostHistoryTypeId="3" PostId="15439" RevisionGUID="189a18b7-bf0e-46f2-992a-c1d0a5dc7679" CreationDate="2011-06-13T23:56:35.740" UserId="373" Text="&lt;pastry&gt;" />
  <row Id="32698" PostHistoryTypeId="2" PostId="15440" RevisionGUID="4851394c-1933-4d84-b121-2cac3f1c9795" CreationDate="2011-06-14T00:10:28.663" UserId="6461" Text="Remember to use good judgement based on what you're actually cooking. Are the instructions to boil water for pasta, to add vinegar to water once it's boiling, or to heat something over the pot, for example? Even at 212 degrees Fahrenheit, most things you drop into boiling water will bring the temperature down dramatically. Sometimes this matters, and sometimes it doesn't. It depends on what you're making or trying to do with it! " />
  <row Id="32699" PostHistoryTypeId="2" PostId="15441" RevisionGUID="a71b59db-da17-46b0-b5cc-ba257d413b28" CreationDate="2011-06-14T00:12:21.940" UserId="2215" Text="Probably:&#xD;&#xA;&#xD;&#xA; - You heated the oil up too much. &#xD;&#xA; - There was water on the fish (water and hot oil do nasty things).&#xD;&#xA;&#xD;&#xA;Next time:&#xD;&#xA;&#xD;&#xA;Wash the fish with cold water and pad it dry with a paper towel. Heat up the oil. To test whether the oil is hot enough drop a small drop of water into it. If it &quot;sizzles&quot; (is there a better word?), the oil is ready and you can put the fish in. You may have to turn the heat down during cooking to avoid the pan getting too hot. The fish should keep sizzling, but you don't need much more heat. Turn the fish over after half the cooking time; expect some extended sizzling when the uncooked side first comes into contact with the pan.&#xD;&#xA;&#xD;&#xA;Good luck next time. And use a non-stick pan; it makes it so much easier to cook fish ...." />
  <row Id="32700" PostHistoryTypeId="2" PostId="15442" RevisionGUID="85246e4a-7834-4580-925d-47eb42a515c5" CreationDate="2011-06-14T00:13:06.920" UserId="5660" Text="Now let's get this right - if the burner is set up right, it shouldn't leave the soot on the wok, so the burner needs to be set leaner = more air, less gas.&#xD;&#xA;&#xD;&#xA;Now, not much dissolves carbon. Sulphuric acid will do it, but it also tends to dissolve woks!&#xD;&#xA;&#xD;&#xA;Solutions: adjust the burner to get more air in the flame - not a hint of yellow or sparkle, just blue flame.&#xD;&#xA;&#xD;&#xA;For the wok - leave it out in the yard and let nature clean it. Getting a little rust off is a breeze compared to carbon deposits. If the carbon is a little tarry, you can sometimes get a lot off by wiping with corn oil, then cleaning that mess off with neat engine cleaner." />
  <row Id="32701" PostHistoryTypeId="2" PostId="15443" RevisionGUID="8c923731-b707-43eb-b5ad-8acca5ffe66d" CreationDate="2011-06-14T00:14:37.437" UserId="4638" Text="First, about the temperature. Your safest option is to use a gun ;) The correct temp for shallow frying is between 150 and 190 degrees celsius. So if you have an infrared &quot;gun&quot; (a thermometer which neasures the temp of the surface at which it is pointed), use it to determine the stove setting at which the temperature of the dry (not ptfe coated) pan stabilizes in this interval after longer heating. If you don't have it, use the typical tricks for determining the pan temp, they are described in other questions here on SA. &#xD;&#xA;&#xD;&#xA;Important: different stoves heat to different temperatures. Don't let the numbers at the knob to fool it into thinking that a given temp is &quot;medium high&quot; because it has the number 7. My own stove stabilizes at ~180 degrees C at setting 2 (out of 10), with setting 3 pushing 230. On the other hand, the minimum temperature for cooking fish is 50 deg. As stoves rarely go below 80 degrees, there is practically no chance to set your stove to a temperature so low that the fish stays undercooked (but it might need unreasonably long times on very low settings). &#xD;&#xA;&#xD;&#xA;As for the spraying: the fat at frying temperature will always spray. You can still reduce your problems. First, the bubble explosions at the lower temperature will be less violent. Second, surface moisture promotes spraying (which is produced by water being instantly turned into steam in the oil). So pat the fish dry with paper before frying it. If this isn't enough, you can also drag it through flour. This will make the crust crisper. As the spraying won't be eliminated completely, don't throw in the pieces. Take a flat spatula with a long handle, place the piece on the working end, step back from the stove and slowly lay the fish into the oil, gradually pulling the spatula from beneath it. The turning should produce less spraying, so using a fork or spoon to press the fish against the spatula isn't a problem (or kitchen pincers, if you have those).  &#xD;&#xA;&#xD;&#xA;All of the above applies to everything you are shallow frying, not only fish. Only the flour is unsuitable for some vegetables. " />
  <row Id="32702" PostHistoryTypeId="6" PostId="15438" RevisionGUID="fbb628c0-1fdb-433b-854c-0d27966f749c" CreationDate="2011-06-14T00:40:13.887" UserId="41" Comment="edited tags" Text="&lt;frying&gt;&lt;fish&gt;&lt;seafood&gt;" />
  <row Id="32703" PostHistoryTypeId="6" PostId="15439" RevisionGUID="637b1dfe-b3e1-43eb-b520-c74138774c85" CreationDate="2011-06-14T00:56:07.193" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pastry&gt;&lt;blind-baking&gt;" />
  <row Id="32704" PostHistoryTypeId="25" PostId="15435" RevisionGUID="593f9384-8b33-4e28-83b2-2475e57e9a3e" CreationDate="2011-06-14T02:51:43.720" Comment="http://twitter.com/#!/StackCooking/status/80467423186259968" />
  <row Id="32705" PostHistoryTypeId="2" PostId="15444" RevisionGUID="53d2c2bf-7611-48bd-9309-1d5806e06838" CreationDate="2011-06-14T03:42:17.487" UserId="6469" Text="I have always kept my butter, 1/4 pound at a time, out on the counter in a covered, pottery-type butter dish (Fiestaware) or a covered glass dish. The latter is probably less desirable because of light exposure, but either way, I have never had a problem, and I am picky about food freshness. We use the 1/4 pound within about a week, I'd say. &#xD;&#xA;&#xD;&#xA;The exception is in summer, when it sometimes gets hot enough to melt the butter in the dish. At those times, I put the butter dish in the wine refrigerator, which we keep at 55 degrees F. If you happen to have a wine refrigerator, it's a great compromise - the butter doesn't spread as easily, but it isn't rock-hard either, and it's better than having it melted." />
  <row Id="32706" PostHistoryTypeId="2" PostId="15445" RevisionGUID="de061191-1b36-4a6b-a758-c16e70289716" CreationDate="2011-06-14T03:49:40.817" UserId="6194" Text="I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat.&#xD;&#xA;&#xD;&#xA;Is there any safe recipe to cook ghost chili which will not reproduce insanely hot heat from the throat to stomach?&#xD;&#xA;&#xD;&#xA;What about habanero chili pepper? Is it safer to eat?" />
  <row Id="32707" PostHistoryTypeId="1" PostId="15445" RevisionGUID="de061191-1b36-4a6b-a758-c16e70289716" CreationDate="2011-06-14T03:49:40.817" UserId="6194" Text="Is there a safe ghost chili recipe?" />
  <row Id="32708" PostHistoryTypeId="3" PostId="15445" RevisionGUID="de061191-1b36-4a6b-a758-c16e70289716" CreationDate="2011-06-14T03:49:40.817" UserId="6194" Text="&lt;recipe&gt;&lt;chili&gt;" />
  <row Id="32709" PostHistoryTypeId="2" PostId="15446" RevisionGUID="ae809788-0012-418d-b513-06d4a8c1f30c" CreationDate="2011-06-14T09:32:14.787" UserId="6459" Text="I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments.&#xD;&#xA;&#xD;&#xA;We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before opening the bag I dropped it into some hot water (about 170F) for a couple hours. The temp obviously fluctuated a bit, but I topped it off with hot water from time to time.&#xD;&#xA;&#xD;&#xA;I like my steak &quot;lightly seared&quot;, so pretty much &quot;blue&quot;. So out the bag, into a bit of oil, then into the (very hot) pan. Maybe 60 seconds each side (probably not even that much). Out. Rested. Eat.&#xD;&#xA;&#xD;&#xA;It was very soft - and perhaps predictably &quot;warm through&quot; - which was different as &quot;blue&quot; can end up being quite cold. Was very tender though.&#xD;&#xA;&#xD;&#xA;So to my question - any suggested improvements on the technique? Would it benefit to keep the steak in the water longer? (I'm thinking of trying a 24 hour period next). &#xD;&#xA;&#xD;&#xA;One down side is that marinading of the meat (in the bag) isn't possible - so good quality meat with good flavor is a must." />
  <row Id="32710" PostHistoryTypeId="1" PostId="15446" RevisionGUID="ae809788-0012-418d-b513-06d4a8c1f30c" CreationDate="2011-06-14T09:32:14.787" UserId="6459" Text="Pre-Cooking Steak in a bag, Any suggestions?" />
  <row Id="32711" PostHistoryTypeId="3" PostId="15446" RevisionGUID="ae809788-0012-418d-b513-06d4a8c1f30c" CreationDate="2011-06-14T09:32:14.787" UserId="6459" Text="&lt;steak&gt;" />
  <row Id="32712" PostHistoryTypeId="2" PostId="15447" RevisionGUID="e4508955-a4b1-4d79-8e1a-43bab6093668" CreationDate="2011-06-14T10:28:55.067" UserId="4194" Text="The hottest part of any chilli is the membrane the holds the seeds (contrary to popular belief that says it's the seeds themselves). If you remove this, you remove a lot of the heat. So if you want to try using ghost chilli, I'd suggest A) removing the seeds _and_ membrane and B) chopping finely, then adding a little at a time to your dish, tasting after each addition until it's just right.&#xD;&#xA;&#xD;&#xA;I'd also recommend wearing rubber gloves while you prepare the chilli, otherwise you'll blind yourself if you happen to rub your eyes. Capsaicin stays on your hands for a surprisingly long time.&#xD;&#xA;&#xD;&#xA;This applies regardless of what variety of chilli you are using." />
  <row Id="32713" PostHistoryTypeId="2" PostId="15448" RevisionGUID="042837d0-c5dc-4799-b40d-8173ec966ac8" CreationDate="2011-06-14T10:48:47.640" UserId="3819" Text="&#xD;&#xA;You've basically re-invented sous-vide cookery for steak.  Steak is about the easiest food to cook sous-vide.  You can find a lot of resources describing it on the web, but here's a few notes&#xD;&#xA;&#xD;&#xA;1) 170F for 2 hours undoubtedly left your steak very well-done.  Not a problem if that's how you like it, but also not necessary.  You can get medium rare by cooking in the 130-135F range for two hours.  Cooking sous-vide below 130F (necessary to get steak rare) is not recommended for safety reasons, as temperatures that low can encourage the growth of dangerous bacteria.&#xD;&#xA;&#xD;&#xA;2) With sous-vide, there's no need to rest a steak after searing it.  Resting grilled steaks is necessary to give heat time to move from the outside of the steak to the center, and actually get it cooked to the desired temperature.  With sous-vide, you already did that in the water.&#xD;&#xA;&#xD;&#xA;3) With an impromptu sous-vide setup like yours, you probably don't want to cook for more than a few hours.  You risk your temperature getting too low overnight, and then you're down in the bacteriologically dangerous ranges.   You can get some great effects cooking longer (I had 24 hour marinated skirt steak last night that was amazing), but you should probably do so with powered equipment.  There are home sous-vide machines available (a bit pricy) or you can build your own.  There are dozens of different rigs described on the web.  I built mine for about $100.&#xD;&#xA;&#xD;&#xA;4)Longer cooking times are better for tougher cuts anyway.  If you're just looking to do ribeyes and strips, then two or three hours is fine.&#xD;&#xA;&#xD;&#xA;5)You can marinade, but obviously not in supermarket bags (unless the supermarket marinades, e.g. pork tenderloin).  To do so, you either need to purchase a vacuum sealer (not too expensive), or be clever with drawing air out of ziploc bag and sealing it very tightly.  " />
  <row Id="32714" PostHistoryTypeId="2" PostId="15449" RevisionGUID="fc208756-d045-43f0-b279-6c1615642ee1" CreationDate="2011-06-14T11:25:17.293" UserId="4638" Text="Some people will call &quot;sacrilege&quot; and &quot;cheating&quot;, but I find it perfectly acceptable to use part chili part sweet peppers (bell peppers work, but I prefer the long red kapia). Adjust the ratio depending on your heat preference. It also works with chili powder and red pepper powder. &#xD;&#xA;&#xD;&#xA;Of course, combining this with ElendilTheTall's advice for removing seeds plus membrane will give you more chili before you reach your heat limit, so I'd do it too. " />
  <row Id="32715" PostHistoryTypeId="25" PostId="15446" RevisionGUID="ceef67c8-034c-4746-b03b-1791b2bcd0f5" CreationDate="2011-06-14T11:51:44.700" Comment="http://twitter.com/#!/StackCooking/status/80603320716234752" />
  <row Id="32716" PostHistoryTypeId="2" PostId="15450" RevisionGUID="bc40a1f2-9516-4173-9011-71a7261d9cdf" CreationDate="2011-06-14T12:24:45.227" UserId="5970" Text="I recently got a new espresso machine and I sometimes hear statements like the following:&#xD;&#xA;&#xD;&#xA;- &quot;Always use the same kind of coffee for this machine!&quot;&#xD;&#xA;- &quot;If you've found one that tastes good, stick with this!&quot;&#xD;&#xA;&#xD;&#xA;Is there any truth behind these statements? &#xD;&#xA;&#xD;&#xA;Are there any mechanical issues that stem from using different kinds of espresso in the same machine over the course of many years of usage? Or is it only a matter of taste?" />
  <row Id="32717" PostHistoryTypeId="1" PostId="15450" RevisionGUID="bc40a1f2-9516-4173-9011-71a7261d9cdf" CreationDate="2011-06-14T12:24:45.227" UserId="5970" Text="Why should one always use the same kind of coffee for an Espresso machine?" />
  <row Id="32718" PostHistoryTypeId="3" PostId="15450" RevisionGUID="bc40a1f2-9516-4173-9011-71a7261d9cdf" CreationDate="2011-06-14T12:24:45.227" UserId="5970" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="32719" PostHistoryTypeId="2" PostId="15451" RevisionGUID="016efbfe-37d6-452a-9374-b3a45950c294" CreationDate="2011-06-14T12:35:22.717" UserId="4697" Text="Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes?&#xD;&#xA;&#xD;&#xA;[&#xD;&#xA;![Stuvade makaroner](http://www.arla.se/Images/RecipeImages_270/21928.jpg)&#xD;&#xA;](http://www.arla.se/default____17653.aspx?recipeid=21928)" />
  <row Id="32720" PostHistoryTypeId="1" PostId="15451" RevisionGUID="016efbfe-37d6-452a-9374-b3a45950c294" CreationDate="2011-06-14T12:35:22.717" UserId="4697" Text="What is macaroni cooked in milk called?" />
  <row Id="32721" PostHistoryTypeId="3" PostId="15451" RevisionGUID="016efbfe-37d6-452a-9374-b3a45950c294" CreationDate="2011-06-14T12:35:22.717" UserId="4697" Text="&lt;pasta&gt;&lt;milk&gt;&lt;nomenclature&gt;" />
  <row Id="32722" PostHistoryTypeId="2" PostId="15452" RevisionGUID="9bf9d9fd-8622-43dd-8369-7c25474b5d3b" CreationDate="2011-06-14T12:50:30.843" UserId="4194" Text="Any food simmered in milk is referred to as _creamed_ e.g. creamed corn. So I guess this would be creamed macaroni." />
  <row Id="32723" PostHistoryTypeId="2" PostId="15453" RevisionGUID="b91eb5fc-b33c-437d-92f9-e8005c1ac2f9" CreationDate="2011-06-14T13:09:00.927" UserId="6436" Text="So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill.  I have a large cast iron skillet on an electric stove and usually use beef between 80 and 85%.  Any suggestions?" />
  <row Id="32724" PostHistoryTypeId="1" PostId="15453" RevisionGUID="b91eb5fc-b33c-437d-92f9-e8005c1ac2f9" CreationDate="2011-06-14T13:09:00.927" UserId="6436" Text="Is there a good way to cook a hamburger on a cast iron skillet?" />
  <row Id="32725" PostHistoryTypeId="3" PostId="15453" RevisionGUID="b91eb5fc-b33c-437d-92f9-e8005c1ac2f9" CreationDate="2011-06-14T13:09:00.927" UserId="6436" Text="&lt;cast-iron&gt;&lt;hamburgers&gt;" />
  <row Id="32726" PostHistoryTypeId="6" PostId="15446" RevisionGUID="dd4cd723-f4c3-47e6-bc12-dcd6e6d6d4b3" CreationDate="2011-06-14T13:14:34.757" UserId="3819" Comment="added sous-vide tag" Text="&lt;steak&gt;&lt;sous-vide&gt;" />
  <row Id="32727" PostHistoryTypeId="24" PostId="15446" RevisionGUID="dd4cd723-f4c3-47e6-bc12-dcd6e6d6d4b3" CreationDate="2011-06-14T13:14:34.757" Comment="Proposed by 3819 approved by 41 edit id of 205" />
  <row Id="32728" PostHistoryTypeId="6" PostId="15451" RevisionGUID="e6a3d4f1-8f4d-4edb-a7a4-9a0cb542e0f2" CreationDate="2011-06-14T13:16:52.010" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;milk&gt;&lt;language&gt;" />
  <row Id="32729" PostHistoryTypeId="6" PostId="15445" RevisionGUID="a52e8efc-7e84-4afa-9d46-cd8187855d51" CreationDate="2011-06-14T13:19:23.347" UserId="41" Comment="edited tags; added 8 characters in body; edited title" Text="&lt;spicy-hot&gt;&lt;chili&gt;" />
  <row Id="32730" PostHistoryTypeId="5" PostId="15445" RevisionGUID="a52e8efc-7e84-4afa-9d46-cd8187855d51" CreationDate="2011-06-14T13:19:23.347" UserId="41" Comment="edited tags; added 8 characters in body; edited title" Text="I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat.&#xD;&#xA;&#xD;&#xA;Is there any safe method to prepare/cook ghost chili which will not reproduce insanely hot heat from the throat to stomach?&#xD;&#xA;&#xD;&#xA;What about habanero chili pepper? Is it safer to eat?" />
  <row Id="32731" PostHistoryTypeId="4" PostId="15445" RevisionGUID="a52e8efc-7e84-4afa-9d46-cd8187855d51" CreationDate="2011-06-14T13:19:23.347" UserId="41" Comment="edited tags; added 8 characters in body; edited title" Text="Is there a &quot;safe&quot; way to cook ghost chili?" />
  <row Id="32732" PostHistoryTypeId="5" PostId="15453" RevisionGUID="64883a84-8e89-4479-9841-9e5f6b7021d6" CreationDate="2011-06-14T13:23:16.370" UserId="41" Comment="added 96 characters in body" Text="So I'm trying to find a consistent way of getting good quality, medium-rare burgers without firing up the grill.  The burgers always end up cooked on the outside quicker; the inside is still red (not pink).&#xD;&#xA;&#xD;&#xA;I have a large cast iron skillet on an electric stove and usually use beef between 80 and 85%.  Any suggestions?" />
  <row Id="32733" PostHistoryTypeId="2" PostId="15454" RevisionGUID="af84b953-eb55-42a1-9ab5-a31a7f3faf40" CreationDate="2011-06-14T13:33:26.700" UserId="2001" Text="This has happened to me on occasion when I got lazy and tried to skip steps. My pastry walls were melting and sliding down the pan before they were able to set.&#xD;&#xA;&#xD;&#xA;There are several best-practices that will help solve this:&#xD;&#xA;&#xD;&#xA;1. Keep your dough chilled. If the dough is warm or if it is built into a warm pan it will melt in the oven before it has a chance to set.&#xD;&#xA;2. Make a better lip (if there is one). A more substantial edge around the pastry will give some physical support to prevent falling.&#xD;&#xA;3. Use foil and pie weights to reinforce the structure during the beginning of baking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32734" PostHistoryTypeId="2" PostId="15455" RevisionGUID="83af8c30-73a9-4a6b-8ae4-9897542469ea" CreationDate="2011-06-14T13:33:46.067" UserId="218" Text="If it's getting cooked on the outside too quickly, you're heating up your pan too much. Try cooking at a lower temperature." />
  <row Id="32735" PostHistoryTypeId="5" PostId="15450" RevisionGUID="333514aa-5fd5-498c-9ef0-f4a78c7e7dca" CreationDate="2011-06-14T13:54:51.340" UserId="5970" Comment="added 264 characters in body; added 1 characters in body" Text="I recently got a new espresso machine, a Gaggia Classic, and I sometimes hear statements like the following:&#xD;&#xA;&#xD;&#xA;- &quot;Always use the same kind of coffee for this machine!&quot;&#xD;&#xA;- &quot;If you've found one that tastes good, stick with this!&quot;&#xD;&#xA;&#xD;&#xA;Is there any truth behind these statements? &#xD;&#xA;&#xD;&#xA;More concretely:&#xD;&#xA;&#xD;&#xA;- Are there any mechanical issues that stem from using different kinds of espresso in the same machine over the course of many years of usage? &#xD;&#xA;- Or is it only a matter of taste?&#xD;&#xA;- Is a machine somehow &quot;branded&quot; with a kind of coffee after some time of use? &lt;sub&gt;(Bad comparison: Like string instruments that sound better if they are played long enough, some are actually treated with sound)&lt;/sub&gt;" />
  <row Id="32736" PostHistoryTypeId="2" PostId="15456" RevisionGUID="a56a9466-b8c3-4583-9126-41dc5b59cb7c" CreationDate="2011-06-14T14:41:28.857" UserId="6473" Text="Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes.&#xD;&#xA;&#xD;&#xA;Then I whip an identical bowl of cream at a faster pace of around 6-8 beats per second. The cream would be ready quicker, maybe in 3-5 minutes.&#xD;&#xA;&#xD;&#xA;Does this mean if I whip the same bowl of cream with 100 beats per second, it would almost instantly turn into whipped cream? (maybe butter, but let's leave that out of the equation).&#xD;&#xA;&#xD;&#xA;I guess it boils down to a somewhat obscured question about the chemistry behind the cream whipping, which governs how fast cream turns into whipped cream.&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32737" PostHistoryTypeId="1" PostId="15456" RevisionGUID="a56a9466-b8c3-4583-9126-41dc5b59cb7c" CreationDate="2011-06-14T14:41:28.857" UserId="6473" Text="The nature/chemistry behind cream whipping" />
  <row Id="32738" PostHistoryTypeId="3" PostId="15456" RevisionGUID="a56a9466-b8c3-4583-9126-41dc5b59cb7c" CreationDate="2011-06-14T14:41:28.857" UserId="6473" Text="&lt;whipped-cream&gt;" />
  <row Id="32739" PostHistoryTypeId="5" PostId="15456" RevisionGUID="7c49595b-e70e-4b40-9554-6dd75b3206b6" CreationDate="2011-06-14T14:47:31.797" UserId="6473" Comment="added 14 characters in body; edited title" Text="Let's say I whip a bowl of cream manually at a slow paced ~3-4 beats per second. The cream would be ready whipped after say 10-15 minutes.&#xD;&#xA;&#xD;&#xA;Then I whip an identical bowl of cream at a faster pace of around 6-8 beats per second. The cream would be ready quicker, maybe in 3-5 minutes.&#xD;&#xA;&#xD;&#xA;Does this mean if I whip the same bowl of cream with 100 beats per second, it would almost instantly turn into whipped cream? (maybe butter, but let's leave that out of the equation).&#xD;&#xA;&#xD;&#xA;I guess it boils down to a somewhat obscured question about the chemistry and mechanics behind the cream whipping, which governs how fast cream turns into whipped cream.&#xD;&#xA;&#xD;&#xA;Cheers&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32740" PostHistoryTypeId="4" PostId="15456" RevisionGUID="7c49595b-e70e-4b40-9554-6dd75b3206b6" CreationDate="2011-06-14T14:47:31.797" UserId="6473" Comment="added 14 characters in body; edited title" Text="The chemistry behind cream whipping" />
  <row Id="32741" PostHistoryTypeId="2" PostId="15457" RevisionGUID="b93db9ac-fbf7-4748-98f8-c971a5045a59" CreationDate="2011-06-14T14:53:41.557" UserId="6279" Text="I find it good to use a cast iron skillet under a broiler. Pre-heat the pan, add the burger, 4 minutes/turn, 3 minutes remove, let rest for a few minutes as well. This is generally good for a (thin) 1/4 to 1/3 pound patty. If you want to get thick then it is better to reduce the heat and cook more slowly, whether it is stove top or under the broiler." />
  <row Id="32742" PostHistoryTypeId="2" PostId="15458" RevisionGUID="42f8c042-f56f-469f-999f-50271f84ed62" CreationDate="2011-06-14T16:06:01.407" UserId="2001" Text="http://www.goodeatsfanpage.com/season1/Chocolate/ChocolateTranscript.htm&#xD;&#xA;&#xD;&#xA;As Alton describes. As you beat the cream bubbles of air get worked into the mixture. The beating makes the bubbles smaller and smaller until the fat globules touch and the mixture becomes stable.&#xD;&#xA;&#xD;&#xA;As you mentioned- if you whip it a little more then the fat will coalesce and squeeze out all the water and air and you have butter.&#xD;&#xA;&#xD;&#xA;Time is a factor in this process (when done mechanically) in that it is required for homogeneously sized and distributed bubbles. The fats have to stay plastic.&#xD;&#xA;&#xD;&#xA;The fact that it can be done very quickly is easily seen with whipped cream chargers. The gas is pressurized into the cream- upon release expands into the tiny bubbles we need.  &#xD;&#xA;http://cooking.stackexchange.com/questions/11203/how-does-a-whipped-cream-charger-work" />
  <row Id="32743" PostHistoryTypeId="2" PostId="15459" RevisionGUID="16fdf2e7-fc8b-457a-a868-4b3679095eb9" CreationDate="2011-06-14T16:42:52.450" UserId="6345" Text="The *right* way is simple and straightforward: preheat the skillet for about 10 minutes on medium, and continue cooking at this temperature to allow the middle to become fully cooked.  &#xD;&#xA;&#xD;&#xA;**Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!**&#xD;&#xA;&#xD;&#xA; - Cook on &quot;warm&quot; for an hour or so.  Then realize it's not cooking, give up, and go to McDonald's.&#xD;&#xA; - Juggle the skillet and burger patty over an open fire&#xD;&#xA; - Heat the skillet on maximum heat for a few minutes, and throw the burger on.  Don't sear it and flip for a charred exterior and rare interior!  No, instead just leave it until all hint of moisture is gone.  Repeat and use the cardboard-texture burgers for roofing shingles.&#xD;&#xA; - Put the skillet on your head and the patty on a burner.  You are now protected from alien mind control rays while your burger turns to charcoal and wrecks your burner.  But that's okay, the Greys will never take your sanity!&#xD;&#xA; - Preheat the skillet.  Don't throw in a burger or anything, just forget about it until the fire alarm goes off. &#xD;&#xA; - Start cooking on high without preheating, realize the exterior is overcooking while the interior isn't done, then switch to low heat. It's still cooking too fast!  Take cast-iron skillet off burner entirely, and remove burger.  Allow pan to cool completely, and resume on low heat.  After 20 minutes, wonder why it's not cooking at all and the pan still isn't very hot, and try jacking up the heat again.  Ten minutes later, your burger is overdone outside and STILL raw in the middle.  **Congratulate yourself that at least you saved yourself time on all that preheating nonsense.**  Then look at clock and realize an hour has passed.&#xD;&#xA; - Use pan as a bludgeon and steal a burger from an unsuspecting fast food customer&#xD;&#xA; - Microwave it.  Yes, that includes the pan.  When your microwave has finished burning, surely the burger will be cooked well-done!  For additional paddies, repeat with fresh microwaves.&#xD;&#xA; - Heat a frying pan full of oil on high heat.  When flames start, cook your burger over them using a metal spatula.  Accept the wails of the fire alarm as a little light musical accompaniment.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**This message brought to you by the Hard Knocks Culinary Institute!**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32744" PostHistoryTypeId="5" PostId="15459" RevisionGUID="226521bf-de39-4b66-8d1c-77cdc122bf47" CreationDate="2011-06-14T16:50:50.887" UserId="6345" Comment="more detail on proper cooking" Text="The *right* way is simple and straightforward: preheat the skillet for about 5-10 minutes on medium, add a few table spoons of oil to coat the bottom, and continue cooking at this temperature.  Flip regularly, to allow the sides to cook evenly, and wait for the middle to become fully cooked.  &#xD;&#xA;&#xD;&#xA;**Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!**&#xD;&#xA;&#xD;&#xA; - Cook on &quot;warm&quot; for an hour or so.  Then realize it's not cooking, give up, and go to McDonald's.&#xD;&#xA; - Juggle the skillet and burger patty over an open fire&#xD;&#xA; - Heat the skillet on maximum heat for a few minutes, and throw the burger on.  Don't sear it and flip for a charred exterior and rare interior!  No, instead just leave it until all hint of moisture is gone.  Repeat and use the cardboard-texture burgers for roofing shingles.&#xD;&#xA; - Put the skillet on your head and the patty on a burner.  You are now protected from alien mind control rays while your burger turns to charcoal and wrecks your burner.  But that's okay, the Greys will never take your sanity!&#xD;&#xA; - Preheat the skillet.  Don't throw in a burger or anything, just forget about it until the fire alarm goes off. &#xD;&#xA; - Start cooking on high without preheating, realize the exterior is overcooking while the interior isn't done, then switch to low heat. It's still cooking too fast!  Take cast-iron skillet off burner entirely, and remove burger.  Allow pan to cool completely, and resume on low heat.  After 20 minutes, wonder why it's not cooking at all and the pan still isn't very hot, and try jacking up the heat again.  Ten minutes later, your burger is overdone outside and STILL raw in the middle.  **Congratulate yourself that at least you saved yourself time on all that preheating nonsense.**  Then look at clock and realize an hour has passed.&#xD;&#xA; - Use pan as a bludgeon and steal a burger from an unsuspecting fast food customer&#xD;&#xA; - Microwave it.  Yes, that includes the pan.  When your microwave has finished burning, surely the burger will be cooked well-done!  For additional paddies, repeat with fresh microwaves.&#xD;&#xA; - Heat a frying pan full of oil on high heat.  When flames start, cook your burger over them using a metal spatula.  Accept the wails of the fire alarm as a little light musical accompaniment.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**This message brought to you by the Hard Knocks Culinary Institute!**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32745" PostHistoryTypeId="2" PostId="15460" RevisionGUID="fc211e2f-e1b2-492f-be26-4fd681a9c34f" CreationDate="2011-06-14T17:02:01.757" UserId="6345" Text=" - Dilute heavily by using a very small portion of peppers per dish&#xD;&#xA; - Remove the seeds and membranes holding them, as this reduces spiciness considerably&#xD;&#xA; - Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish&#xD;&#xA; - Wear gloves when handling the peppers&#xD;&#xA; - If you don't use gloves, wash your hands well before touching your eyes, mouth, or the intimate parts of yourself or an unsuspecting and blameless lover&#xD;&#xA; - AND **FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.**&#xD;&#xA;&#xD;&#xA;No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.&#xD;&#xA;&#xD;&#xA;I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of &quot;hot date&quot; you want to have, believe me.  *I'm still sorry, honey, it won't happen again.*" />
  <row Id="32746" PostHistoryTypeId="5" PostId="15460" RevisionGUID="e51aafc0-a085-416d-a63b-765d5408f5d2" CreationDate="2011-06-14T17:13:24.323" UserId="6345" Comment="allow time for flavor to spread" Text=" - Dilute heavily by using a very small portion of peppers per dish&#xD;&#xA; - Allow cooking time for the pepper flavor to permeate the dish before adding more.  It's not like black pepper where the taste spreads instantly.&#xD;&#xA; - Remove the seeds and membranes holding them, as this reduces spiciness considerably&#xD;&#xA; - Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish&#xD;&#xA; - Wear gloves when handling the peppers&#xD;&#xA; - If you don't use gloves, wash your hands well before touching your eyes, mouth, or the intimate parts of yourself or an unsuspecting and blameless lover&#xD;&#xA; - AND **FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.**&#xD;&#xA;&#xD;&#xA;No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.&#xD;&#xA;&#xD;&#xA;I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of &quot;hot date&quot; you want to have, believe me.  *I'm still sorry, honey, it won't happen again.*" />
  <row Id="32747" PostHistoryTypeId="5" PostId="15460" RevisionGUID="108c4c35-5861-4664-baaf-a86c61a8fb9d" CreationDate="2011-06-14T17:18:49.923" UserId="6345" Comment="okay it wasn't actually my fault that time" Text=" - Dilute heavily by using a very small portion of peppers per dish&#xD;&#xA; - Allow cooking time for the pepper flavor to permeate the dish before adding more.  It's not like black pepper where the taste spreads instantly.&#xD;&#xA; - Remove the seeds and membranes holding them, as this reduces spiciness considerably&#xD;&#xA; - Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish&#xD;&#xA; - Wear gloves when handling the peppers&#xD;&#xA; - If you don't use gloves, wash your hands well before touching your eyes, mouth, or the intimate parts of yourself or an unsuspecting and blameless lover&#xD;&#xA; - AND **FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.**&#xD;&#xA;&#xD;&#xA;No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.&#xD;&#xA;&#xD;&#xA;I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of &quot;hot date&quot; you want to have, believe me." />
  <row Id="32748" PostHistoryTypeId="5" PostId="15459" RevisionGUID="7205a4ea-7510-4ef0-ba4b-3edaee576ace" CreationDate="2011-06-14T17:29:33.363" UserId="6345" Comment="re-order because long = boring" Text="The *right* way is simple and straightforward: preheat the skillet for about 5-10 minutes on medium, add a few table spoons of oil to coat the bottom, and continue cooking at this temperature.  Flip regularly, to allow the sides to cook evenly, and wait for the middle to become fully cooked.  &#xD;&#xA;&#xD;&#xA;**Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!**&#xD;&#xA;&#xD;&#xA; - Cook on &quot;warm&quot; for an hour or so.  Then realize it's not cooking, give up, and go to McDonald's.&#xD;&#xA; - Juggle the skillet and burger patty over an open fire&#xD;&#xA; - Heat the skillet on maximum heat for a few minutes, and throw the burger on.  Don't sear it and flip for a charred exterior and rare interior!  No, instead just leave it until all hint of moisture is gone.  Repeat and use the cardboard-and-charcoal burgers for roofing shingles.&#xD;&#xA; - Put the skillet on your head and the patty on a burner.  You are now protected from alien mind control rays while your burger turns to charcoal and wrecks your burner.  But that's okay, the Greys will never take your sanity!&#xD;&#xA; - Preheat the skillet.  Don't throw in a burger or anything, just forget about it until the fire alarm goes off. &#xD;&#xA; - Use pan as a bludgeon and steal a burger from an unsuspecting fast food customer&#xD;&#xA; - Heat a frying pan full of oil on high heat.  When flames start, cook your burger over them using a metal spatula.  Accept the wails of the fire alarm as a little light musical accompaniment.&#xD;&#xA; - Microwave it.  Yes, that includes the pan.  When your microwave has finished burning, surely the burger will be cooked well-done!  For additional paddies, repeat with fresh microwaves.&#xD;&#xA; - Start cooking on high without preheating, realize the exterior is overcooking while the interior isn't done, then switch to low heat. It's still cooking too fast!  Take cast-iron skillet off burner entirely, and remove burger.  Allow pan to cool completely, and resume on low heat.  After 20 minutes, wonder why it's not cooking at all and the pan still isn't very hot, and try jacking up the heat again.  Ten minutes later, your burger is overdone outside and STILL raw in the middle.  **Congratulate yourself that at least you saved yourself time on all that preheating nonsense.**  Then look at clock and realize an hour has passed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**This message brought to you by the Hard Knocks Culinary Institute!**" />
  <row Id="32749" PostHistoryTypeId="2" PostId="15461" RevisionGUID="f344b50b-b8c8-4ce9-ad35-8cdfa308f8bf" CreationDate="2011-06-14T17:52:18.120" UserId="6475" Text="&gt; Are there any mechanical issues that stem from using different kinds of espresso in the same machine over the course of many years of usage?&#xD;&#xA;&#xD;&#xA;No, the quality of the grind will be much more important to the machine than the type of beans. And even then, not so important at all. Coffee is coffee.&#xD;&#xA;&#xD;&#xA;&gt; Or is it only a matter of taste?&#xD;&#xA;&#xD;&#xA;&gt; Is a machine somehow &quot;branded&quot; with a kind of coffee after some time of use?&#xD;&#xA;&#xD;&#xA;No. I suppose in theory over time one could begin to see some form of flavour buildup on their machine however there shouldn't be porous materials to absorb oils and if you keep it clean that should make little to no difference.&#xD;&#xA;&#xD;&#xA;My guess is it's either a matter of taste or laziness on the part of the people who said those things. There is no logical nor apparent reason for any of it to be true." />
  <row Id="32750" PostHistoryTypeId="5" PostId="15460" RevisionGUID="4400e585-513d-445e-817d-0e115dec0506" CreationDate="2011-06-14T18:06:25.703" UserId="6345" Comment="a little less ribald" Text=" - Dilute heavily by using a very small portion of peppers per dish&#xD;&#xA; - Allow cooking time for the pepper flavor to permeate the dish before adding more.  It's not like black pepper where the taste spreads instantly.&#xD;&#xA; - Remove the seeds and membranes holding them, as this reduces spiciness considerably&#xD;&#xA; - Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish&#xD;&#xA; - Wear gloves when handling the peppers&#xD;&#xA; - If you don't use gloves, wash your hands well before touching your eyes, mouth, or other &quot;sensitive regions.&quot;&#xD;&#xA; - AND **FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.**&#xD;&#xA;&#xD;&#xA;No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.&#xD;&#xA;&#xD;&#xA;I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of &quot;hot date&quot; you want to share with someone, believe me." />
  <row Id="32751" PostHistoryTypeId="5" PostId="15459" RevisionGUID="7bf502d1-6665-45ce-ad52-082e56824cc5" CreationDate="2011-06-14T18:18:33.483" UserId="6345" Comment="hot oil spray" Text="The *right* way is simple and straightforward: preheat the skillet for about 5-10 minutes on medium, add a few table spoons of oil to coat the bottom, and continue cooking at this temperature.  Flip regularly, to allow the sides to cook evenly, and wait for the middle to become fully cooked.  &#xD;&#xA;&#xD;&#xA;**Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!**&#xD;&#xA;&#xD;&#xA; - Cook on &quot;warm&quot; for an hour or so.  Then realize it's not cooking, give up, and go to McDonald's.&#xD;&#xA; - Juggle the skillet and burger patty over an open fire&#xD;&#xA; - Heat the skillet on maximum heat for a few minutes, and throw the burger on.  Don't sear it and flip for a charred exterior and rare interior!  No, instead just leave it until all hint of moisture is gone.  Repeat and use the cardboard-and-charcoal burgers for roofing shingles.&#xD;&#xA; - Put the skillet on your head and the patty on a burner.  You are now protected from alien mind control rays while your burger turns to charcoal and wrecks your burner.  But that's okay, the Greys will never take your sanity!&#xD;&#xA; - Preheat the skillet.  Don't throw in a burger or anything, just forget about it until the fire alarm goes off. &#xD;&#xA; - **For the storming-a-medieval-castle experience:** throw a mostly-frozen burger patty into a frying pan with a half inch of exceedingly hot oil.  Dive for cover and a fire extinguisher as hot oil sprays everywhere.  When the barrage ends, maybe the middle will be edible?&#xD;&#xA; - Use pan as a bludgeon and steal a burger from an unsuspecting fast food customer&#xD;&#xA; - Heat a frying pan full of oil on high heat.  When flames start, cook your burger over them using a metal spatula.  Accept the wails of the fire alarm as a little light musical accompaniment.&#xD;&#xA; - Microwave it.  Yes, that includes the pan.  When your microwave has finished burning, surely the burger will be cooked well-done!  For additional paddies, repeat with fresh microwaves.&#xD;&#xA; - Start cooking on high without preheating, realize the exterior is overcooking while the interior isn't done, then switch to low heat. It's still cooking too fast!  Take cast-iron skillet off burner entirely, and remove burger.  Allow pan to cool completely, and resume on low heat.  After 20 minutes, wonder why it's not cooking at all and the pan still isn't very hot, and try jacking up the heat again.  Ten minutes later, your burger is overdone outside and STILL raw in the middle.  **Congratulate yourself that at least you saved yourself time on all that preheating nonsense.**  Then look at clock and realize an hour has passed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**This message brought to you by the Hard Knocks Culinary Institute!**" />
  <row Id="32752" PostHistoryTypeId="5" PostId="15460" RevisionGUID="582747a3-b364-414c-aa54-b83146c407aa" CreationDate="2011-06-14T18:54:41.140" UserId="6345" Comment="negligable" Text=" - Dilute heavily by using a very small portion of peppers per dish&#xD;&#xA; - Allow cooking time for the pepper flavor to permeate the dish before adding more.  It's not like black pepper where the taste spreads instantly.&#xD;&#xA; - Remove the seeds and membranes holding them, as this reduces spiciness considerably&#xD;&#xA; - Cut peppers very finely or puree so there aren't any large pieces to deliver a shocker in the final dish&#xD;&#xA; - Wear gloves when handling the peppers&#xD;&#xA; - If you don't use gloves, wash your hands well before touching your eyes, mouth, or other &quot;sensitive regions.&quot;&#xD;&#xA; - AND **FOR THE LOVE OF ALL THAT IS GOOD AND HOLY, DO NOT FRY OR SAUTE THE PEPPERS.**&#xD;&#xA;&#xD;&#xA;No, seriously.  The last one is a mistake you only make once, and should be on a warning label with all store-bought chilis.  The capsaicin somehow becomes volatile when heated enough, and the result is like filling your entire domicile with pepper spray.&#xD;&#xA;&#xD;&#xA;I am ashamed to say that the last two cautions are drawn purely from personal experience.  It's not the kind of &quot;hot date&quot; you want to share with an (un)lucky lady, believe me." />
  <row Id="32753" PostHistoryTypeId="2" PostId="15462" RevisionGUID="cafca096-5d8c-45a3-81df-b1ba222a482d" CreationDate="2011-06-14T19:30:40.070" UserId="725" Text="A while back I saw an article/recipe for baking watermelon -- the watermelon was cut into filets and baked for a couple hours (IIRC). This was supposed to totally change the texture and give it an interesting and new taste/texture.&#xD;&#xA;&#xD;&#xA;I cannot find the recipe now, and cannot find any other recipe similar to it.&#xD;&#xA;&#xD;&#xA;This is not a recipe request, but rather a question about the technique: how would one go about baking watermelon (what temp/how long?) and what is the result? In what kinds of dishes would one use baked watermelon? Savory? Sweet?&#xD;&#xA;&#xD;&#xA;(Note: I know this question is worded poorly and is slightly ambiguous. any help in rewording and working into a good SE question would be welcome!)" />
  <row Id="32754" PostHistoryTypeId="1" PostId="15462" RevisionGUID="cafca096-5d8c-45a3-81df-b1ba222a482d" CreationDate="2011-06-14T19:30:40.070" UserId="725" Text="Baking watermelone" />
  <row Id="32755" PostHistoryTypeId="3" PostId="15462" RevisionGUID="cafca096-5d8c-45a3-81df-b1ba222a482d" CreationDate="2011-06-14T19:30:40.070" UserId="725" Text="&lt;baking&gt;&lt;watermelon&gt;" />
  <row Id="32756" PostHistoryTypeId="2" PostId="15463" RevisionGUID="cfec20e1-9480-4fec-a51d-51f242546fce" CreationDate="2011-06-14T19:48:55.703" UserId="1393" Text="Here are a few references for cooked watermelon:&#xD;&#xA;&#xD;&#xA; 1. (My blog) Herbivoracious, has a recent post showing [how to sear and compress watermelon][1].&#xD;&#xA; 2. Ideas In Food has a watermelon that is grilled, then cooked sous vide, and then scored and sauteed to [resemble a duck breast][2].&#xD;&#xA; 3. [Modernist Cuisine][3] has a recipe for watermelon bulgogi that involves a long dehydration&#xD;&#xA;&#xD;&#xA;All of these methods produce quite a change in texture from raw watermelon. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2011/06/seared-watermelon-with-flavors-of-summer-yes-thats-vegetarian-recipe.html&#xD;&#xA;  [2]: http://blog.ideasinfood.com/ideas_in_food/2011/06/breast-of-watermelon.html&#xD;&#xA;  [3]: http://t.co/OEn3sII" />
  <row Id="32757" PostHistoryTypeId="2" PostId="15464" RevisionGUID="8d457da0-8ffc-4cdd-b2bf-b2b6b59800b0" CreationDate="2011-06-14T20:10:16.687" UserId="164" Text="* Are there any mechanical issues that stem from using different kinds of espresso in the same machine over the course of many years of usage?&#xD;&#xA;* Or is it only a matter of taste?&#xD;&#xA;&#xD;&#xA;The answer is no. There are no mechanical issues, ever, that stems from using different kinds of coffee bean on the same machine over many years. The only thing that touches the coffee ground is the portafilter (and the water source above the portafilter, and the cup for the matter). The portafilter should be cleaned regularly. If anything build up there it would be rancid coffee oil which are NOT tasty I suppose.&#xD;&#xA;&#xD;&#xA;See above. For beginners of coffee making, take the following advice:&#xD;&#xA;&#xD;&#xA;1. the fresher the coffee, the better (that is, short time from harvest to roast, short time from roast to ground, and short time from ground to pulling the espresso.&#xD;&#xA;2. Fill the portafilter well first, then tamp it well. No amount of tamping will save an uneven powder filling of a portafilter. &#xD;&#xA;3. Clean your machine well. Nothing will save you from rancid oil. &#xD;&#xA;4. Use high quality water. Poor quality water will make coffee taste worse. Invest in a filter or use distilled water.&#xD;&#xA;&#xD;&#xA;If you are really into it, you can consider using a bottomless filter to troubleshoot coffee making similar to a debugger to a programmer...&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="32758" PostHistoryTypeId="5" PostId="15462" RevisionGUID="f6540772-0b2a-49d2-a913-0af03c4b353b" CreationDate="2011-06-14T20:39:30.593" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="A while back I saw an article/recipe for baking watermelon -- the watermelon was cut into fillets and baked for a couple hours (IIRC). This was supposed to totally change the texture and give it an interesting and new taste/texture.&#xD;&#xA;&#xD;&#xA;I cannot find the recipe now, and cannot find any other recipe similar to it.&#xD;&#xA;&#xD;&#xA;This is not a recipe request, but rather a question about the technique: how would one go about baking watermelon (what temp/how long?) and what is the result? In what kinds of dishes would one use baked watermelon? Savory? Sweet?&#xD;&#xA;&#xD;&#xA;(Note: I know this question is worded poorly and is slightly ambiguous. any help in rewording and working into a good SE question would be welcome!)" />
  <row Id="32759" PostHistoryTypeId="4" PostId="15462" RevisionGUID="f6540772-0b2a-49d2-a913-0af03c4b353b" CreationDate="2011-06-14T20:39:30.593" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="Baking watermelon" />
  <row Id="32760" PostHistoryTypeId="6" PostId="15462" RevisionGUID="f6540772-0b2a-49d2-a913-0af03c4b353b" CreationDate="2011-06-14T20:39:30.593" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;fruit&gt;&lt;watermelon&gt;" />
  <row Id="32761" PostHistoryTypeId="5" PostId="3968" RevisionGUID="226b15c5-567a-4327-8ea2-a4f7871dbc53" CreationDate="2011-06-14T20:39:41.047" UserId="1229" Comment="removed un-necessary words" Text="The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar.  Then it says to drain cabbage when cooked and add vinegar and butter.&#xD;&#xA;&#xD;&#xA;If I do this, won't I lose the sweetness that forms the basis of the sweet and sour?  Would it maintain flavor better to remove the lid and cook down the liquid and then add vinegar and butter?&#xD;&#xA;" />
  <row Id="32762" PostHistoryTypeId="5" PostId="3622" RevisionGUID="465ba3e9-5271-467f-a0eb-779eae0e1fa9" CreationDate="2011-06-14T20:40:38.173" UserId="1229" Comment="removed un-necessary words" Text="I have a recipe for broiled swordfish steak that uses the following ingredients for the baste:&#xD;&#xA;olive oil, butter, Dijon mustard, white wine vinegar, and black pepper.&#xD;&#xA;&#xD;&#xA;I only have garlic-flavored red wine vinegar (no lemon either).  Can I use that or would it be better to skip the vinegar altogether?&#xD;&#xA;" />
  <row Id="32763" PostHistoryTypeId="5" PostId="4161" RevisionGUID="7954853f-4235-4c6c-a0a6-42b58259bb96" CreationDate="2011-06-14T20:42:53.663" UserId="1229" Comment="removed un-necessary words" Text="I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not.  &#xD;&#xA;&#xD;&#xA;Is there a way to remove excess fat without standing there and spooning out or refrigerating and then removing the solidified fat?" />
  <row Id="32764" PostHistoryTypeId="6" PostId="4161" RevisionGUID="7954853f-4235-4c6c-a0a6-42b58259bb96" CreationDate="2011-06-14T20:42:53.663" UserId="1229" Comment="removed un-necessary words" Text="&lt;soup&gt;&lt;fats&gt;&lt;stews&gt;" />
  <row Id="32765" PostHistoryTypeId="25" PostId="15453" RevisionGUID="3dc2eea0-379b-4d7b-a555-c839f92d2f4c" CreationDate="2011-06-14T20:51:45.107" Comment="http://twitter.com/#!/StackCooking/status/80739219189927936" />
  <row Id="32767" PostHistoryTypeId="2" PostId="15466" RevisionGUID="8a398c95-3973-4869-9b4e-d19bedb74db7" CreationDate="2011-06-14T21:43:03.683" UserId="725" Text="I actually finally found the original source that I read oh-so-long ago. It was an article on Boston.com in which they featured a recipe from the chef at [51 Lincoln][1]. The recipe can be found [here][2], and while I can't seem to find the full article (it's behind a paywall now), it's discussed in a blog post [here][3]. &#xD;&#xA;&#xD;&#xA;In short, you put the watermelon slices in a roasting pan, cover them in cream sherry and butter, cover with parchment paper and aluminum foil, and bake at 350 for 2 and a half hours.&#xD;&#xA;&#xD;&#xA;The blog post mentions that the chef serves it with a &quot;confit of tomatoes, eggplant chicharrones, and French feta&quot;, and that they typically sell out of the appetizer.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.51lincolnnewton.com/&#xD;&#xA;  [2]: http://articles.boston.com/2007-08-08/ae/29237425_1_watermelon-feta-cheese-parchment-paper&#xD;&#xA;  [3]: http://wwff.wordpress.com/2007/08/10/watermelon-steak/" />
  <row Id="32768" PostHistoryTypeId="2" PostId="15467" RevisionGUID="6e3177e9-29b6-4482-b2d3-b4ed2a698950" CreationDate="2011-06-14T21:47:31.977" UserId="725" Text="I usually fill up the press with water, swirling it around a bit to get the grounds floating around, then flush it down the toilet. IANAP* but I've never had trouble with it clogging there. (though be cautious if you know you have bad/sensitive pipes, and folks with septic tanks might have additional worries?)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*(I Am Not a Plumber)" />
  <row Id="32769" PostHistoryTypeId="2" PostId="15468" RevisionGUID="f655ce07-5ac1-4268-be8f-26d1cc8955c8" CreationDate="2011-06-14T22:13:30.317" UserId="1685" Text="What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart?  " />
  <row Id="32770" PostHistoryTypeId="1" PostId="15468" RevisionGUID="f655ce07-5ac1-4268-be8f-26d1cc8955c8" CreationDate="2011-06-14T22:13:30.317" UserId="1685" Text="How to remove the fuzzy innards from an artichoke?" />
  <row Id="32771" PostHistoryTypeId="3" PostId="15468" RevisionGUID="f655ce07-5ac1-4268-be8f-26d1cc8955c8" CreationDate="2011-06-14T22:13:30.317" UserId="1685" Text="&lt;cleaning&gt;&lt;artichoke&gt;" />
  <row Id="32772" PostHistoryTypeId="2" PostId="15469" RevisionGUID="b04efc7a-cdbd-48fd-9aa7-5898dea10b94" CreationDate="2011-06-14T22:54:35.413" UserId="6031" Text="My burgers came off the grill tasting and smelling like lighter fluid. Are there any ways to reduce or remove the taste and smell from the leftovers? In the future I'm using one of those charcoal chimney starters, so I won't need any lighter fluid at all." />
  <row Id="32773" PostHistoryTypeId="1" PostId="15469" RevisionGUID="b04efc7a-cdbd-48fd-9aa7-5898dea10b94" CreationDate="2011-06-14T22:54:35.413" UserId="6031" Text="Getting the lighter fluid taste out of burgers, after the fact" />
  <row Id="32774" PostHistoryTypeId="3" PostId="15469" RevisionGUID="b04efc7a-cdbd-48fd-9aa7-5898dea10b94" CreationDate="2011-06-14T22:54:35.413" UserId="6031" Text="&lt;grilling&gt;&lt;hamburgers&gt;" />
  <row Id="32775" PostHistoryTypeId="2" PostId="15470" RevisionGUID="a0821935-0889-47dc-80d7-2ce4f8f14950" CreationDate="2011-06-14T23:22:59.607" UserId="358" Text=" - Make sure you don't squirt the fluid all over the grill.  Keep it on the charcoal.&#xD;&#xA; - If you have to apply more fluid after you've lit it, you're doing it wrong.  Douse the charcoal then *wait a few minutes for it to soak in*.  This is a common mistake.  People often pour on the fluid and immediately light it.  It then burns away before the charcoal can ignite and they have to try again.  You end up putting more fluid into the grill than is necessary. &#xD;&#xA; - Let it burn long enough to burn away all the lighter fluid.  It sounds like you aren't letting the charcoal burn long enough before putting the burgers on the grill.&#xD;&#xA;" />
  <row Id="32776" PostHistoryTypeId="25" PostId="15456" RevisionGUID="bbd9e062-5b3f-400e-aaae-3fa4611c2aff" CreationDate="2011-06-14T23:51:45.563" Comment="http://twitter.com/#!/StackCooking/status/80784520709808128" />
  <row Id="32777" PostHistoryTypeId="2" PostId="15471" RevisionGUID="224d1883-2794-4be8-9d42-a4537707253d" CreationDate="2011-06-15T00:03:07.950" UserId="6483" Text="How many grams of gelatin are in 1 cup of stock made from cartilaginous sources such as pigs or chicken feet?" />
  <row Id="32778" PostHistoryTypeId="1" PostId="15471" RevisionGUID="224d1883-2794-4be8-9d42-a4537707253d" CreationDate="2011-06-15T00:03:07.950" UserId="6483" Text="How many grams of gelatin are in stock/broth?" />
  <row Id="32779" PostHistoryTypeId="3" PostId="15471" RevisionGUID="224d1883-2794-4be8-9d42-a4537707253d" CreationDate="2011-06-15T00:03:07.950" UserId="6483" Text="&lt;stock&gt;&lt;gelatin&gt;&lt;broth&gt;" />
  <row Id="32780" PostHistoryTypeId="2" PostId="15472" RevisionGUID="5b6e6709-6544-4c1a-97f5-4b266d03af68" CreationDate="2011-06-15T00:10:22.800" UserId="4817" Text="What's the best way to keep [pakoras][1] crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a few hours ahead and serve upon arrival. Will keeping them in a warm oven help? If so, at what temperature?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pakora" />
  <row Id="32781" PostHistoryTypeId="1" PostId="15472" RevisionGUID="5b6e6709-6544-4c1a-97f5-4b266d03af68" CreationDate="2011-06-15T00:10:22.800" UserId="4817" Text="Keep Pakoras Crisp" />
  <row Id="32782" PostHistoryTypeId="3" PostId="15472" RevisionGUID="5b6e6709-6544-4c1a-97f5-4b266d03af68" CreationDate="2011-06-15T00:10:22.800" UserId="4817" Text="&lt;frying&gt;&lt;indian-cuisine&gt;&lt;fresh&gt;" />
  <row Id="32783" PostHistoryTypeId="2" PostId="15473" RevisionGUID="a8ea4e3e-2f94-4b22-8bde-02f36376f170" CreationDate="2011-06-15T00:48:34.013" UserId="6241" Text="This is going to be tough to answer. Too many variables. &#xD;&#xA;&#xD;&#xA;I pressure cook all my saved chicken bones until they can be pulverized easily between two fingers (only about 1 hour). Then I reduce the stock from 3 quarts down to about one. When cooled and poured into a can-and-freeze jar it will typically gel at room temperature. &#xD;&#xA;&#xD;&#xA;The answer depends highly on the amount of feet used, the amount of water it was cooked in and how much reduction is preformed." />
  <row Id="32784" PostHistoryTypeId="2" PostId="15474" RevisionGUID="0811c2a1-ade4-4c87-9664-71b39accf45b" CreationDate="2011-06-15T01:35:14.107" UserId="3203" Text="Don't use it! Just use some newspaper in a metal mesh tube (chimney starter), or newspaper and some kindling wood for hard charcoals&#xD;&#xA;&#xD;&#xA;If you want a liquid starter use Meths (methylated spirits,  denatured alcohol, industrial alcohol), it leaves no taste or smell after the flames have gone. Pour out 1/2 cup over the charcoal heap. Let it soak for 20 seconds, stand back and flick a match in. Never add Mmeths once the fire has started&#xD;&#xA;&#xD;&#xA;Lighter fluid is for liquid cigarette lighters, not for starting BBQ's. I suspect some bad TV cook show host used it instead of Meths for an instant start or 'safety', and the rest is history...&#xD;&#xA;&#xD;&#xA;For a nicer smoke use seasoned hard wood pieces, not charcoal. It takes another 15 minutes to get going and to be fully burnt to embers. You don't need starter fluid of any type, just old newspaper and some kindling sticks&#xD;&#xA;&#xD;&#xA;It tastes much nicer and you known what you are cooking from. Not all charcoal is 100% wood, at various times they have contained borax, coal, and nitrates&#xD;&#xA;" />
  <row Id="32785" PostHistoryTypeId="2" PostId="15475" RevisionGUID="191a0413-c5bd-4a82-a51e-e6075fb7db58" CreationDate="2011-06-15T01:37:08.113" UserId="6241" Text="I'm not a vegan, so let me get that out there as the first sentence. I can find recipes all over the place for veggie burgers, but all I've tried have been bland. I may indeed have an umami flavor addiction. &#xD;&#xA;&#xD;&#xA;What are your pro tips for cooking great veggie burgers? To keep within the scope of the question, let's say that at least 75% of the weight must be made of things that would be considered vegan. Items must be available to a foodie in non-boxcar size quantiles through regular sources (though not necessarily &quot;common&quot; or &quot;everyday&quot; sources.) &#xD;&#xA;&#xD;&#xA;I think I'm going to tag this question as &quot;vegan&quot; so 100% vegan answers are welcome too and will be up-voted. " />
  <row Id="32786" PostHistoryTypeId="1" PostId="15475" RevisionGUID="191a0413-c5bd-4a82-a51e-e6075fb7db58" CreationDate="2011-06-15T01:37:08.113" UserId="6241" Text="How do I make a really flavorful veggie burger from scratch?" />
  <row Id="32787" PostHistoryTypeId="3" PostId="15475" RevisionGUID="191a0413-c5bd-4a82-a51e-e6075fb7db58" CreationDate="2011-06-15T01:37:08.113" UserId="6241" Text="&lt;vegetables&gt;&lt;grilling&gt;&lt;vegetarian&gt;&lt;vegan&gt;" />
  <row Id="32788" PostHistoryTypeId="6" PostId="15472" RevisionGUID="5de8f4d6-784a-40f2-80f0-e17caddccdf3" CreationDate="2011-06-15T01:41:31.403" UserId="41" Comment="edited tags" Text="&lt;storage-method&gt;&lt;frying&gt;&lt;indian-cuisine&gt;&lt;catering&gt;" />
  <row Id="32789" PostHistoryTypeId="2" PostId="15476" RevisionGUID="35489486-1461-45c8-86b5-fc504778331b" CreationDate="2011-06-15T01:53:38.580" UserId="67" Text="If they're really thick burgers, like my dad used to make, it's possible that the inside isn't as bad if you slice off the outside.  (and then maybe warm up, and break it up into something strongly flavored, like a tomato sauce heavy on the garlic) ...&#xD;&#xA;&#xD;&#xA;... but it's likely that it's just a loss.  Just remember -- learn from your mistakes, and be thankful that at least you didn't burn down anything (the house, a stove, etc.)" />
  <row Id="32790" PostHistoryTypeId="2" PostId="15477" RevisionGUID="ad581781-2655-4aee-9ca5-0407b3a5712d" CreationDate="2011-06-15T01:57:00.387" UserId="4777" Text="I believe, madam, that zanlok has the right of it-- a spoon." />
  <row Id="32791" PostHistoryTypeId="2" PostId="15478" RevisionGUID="2ea69bc8-0e5d-4dd2-8ada-c44cfac0e422" CreationDate="2011-06-15T02:18:06.843" UserId="5660" Text="Keep them in an oven at 140 deg C, wrapped in foil." />
  <row Id="32792" PostHistoryTypeId="2" PostId="15479" RevisionGUID="1a64b4dd-be9b-4cd1-be4c-49da129924a6" CreationDate="2011-06-15T02:23:59.903" UserId="6241" Text="I've seen some recipes that use cultured buttermilk, stirred into the milk as an agent to acidify everything before adding the rennet. I'd say this is your best bet.&#xD;&#xA;&#xD;&#xA;pasteurization isn't sterilization, so some types of bacteria may survive, but you have more of a chance to get an infection from something undesirable, I would wager.  &#xD;&#xA;&#xD;&#xA;No actual experience though. Fair warning." />
  <row Id="32793" PostHistoryTypeId="2" PostId="15480" RevisionGUID="bbd17f6e-ebfe-45d5-bd45-2e9a3563e9fc" CreationDate="2011-06-15T02:33:54.410" UserId="6241" Text="I've never tasted or seen &quot;hoop cheese&quot;, a product that appears to have been made on a small scale years ago, and was popular in the american south. &#xD;&#xA;&#xD;&#xA;Is it possible to make this cheese by pressing and waxing salted curds made by a method similar to making paneer? I've done this before and it's rather easy, heat a gallon of whole milk slowly to the right temperature and add white vinegar. The strained, pressed curds make up paneer.&#xD;&#xA;&#xD;&#xA;Or do I need rennet to make the curds?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32794" PostHistoryTypeId="1" PostId="15480" RevisionGUID="bbd17f6e-ebfe-45d5-bd45-2e9a3563e9fc" CreationDate="2011-06-15T02:33:54.410" UserId="6241" Text="is it possible to make hoop cheese out of acid precipated milk curds?" />
  <row Id="32795" PostHistoryTypeId="3" PostId="15480" RevisionGUID="bbd17f6e-ebfe-45d5-bd45-2e9a3563e9fc" CreationDate="2011-06-15T02:33:54.410" UserId="6241" Text="&lt;cheese&gt;&lt;cheese-making&gt;" />
  <row Id="32796" PostHistoryTypeId="5" PostId="15478" RevisionGUID="d0000992-8edd-407a-b1cf-9999725900f2" CreationDate="2011-06-15T02:34:30.290" UserId="5660" Comment="more information" Text="Keep them in an oven at 140 deg C, wrapped in aluminium foil - same for onion bahjis. They will get too crispy if not wrapped. Don't drain the oil off before wrapping." />
  <row Id="32797" PostHistoryTypeId="2" PostId="15481" RevisionGUID="139ec6c2-2182-4ad0-88f8-4468adb0d1f8" CreationDate="2011-06-15T02:35:23.807" UserId="4637" Text="Is it legal to sell food out of your home? For instance, can an old Italian lady cook food and sell it to people?&#xD;&#xA;&#xD;&#xA;If not, why? And how could you do it legally?&#xD;&#xA;&#xD;&#xA;If so, are there any restrictions?" />
  <row Id="32798" PostHistoryTypeId="1" PostId="15481" RevisionGUID="139ec6c2-2182-4ad0-88f8-4468adb0d1f8" CreationDate="2011-06-15T02:35:23.807" UserId="4637" Text="Can you sell food out of your home?" />
  <row Id="32799" PostHistoryTypeId="3" PostId="15481" RevisionGUID="139ec6c2-2182-4ad0-88f8-4468adb0d1f8" CreationDate="2011-06-15T02:35:23.807" UserId="4637" Text="&lt;restaurant&gt;" />
  <row Id="32800" PostHistoryTypeId="2" PostId="15482" RevisionGUID="65fb8c48-093d-483f-a70f-681ca781aed0" CreationDate="2011-06-15T02:36:45.110" UserId="6241" Text="I've gotten Junket rennet tablets from a popular mail-order supplier with free shipping if you order totals over $25 dollars. Probably not cheaper than local, but I've had no luck shopping locally." />
  <row Id="32801" PostHistoryTypeId="5" PostId="15478" RevisionGUID="9cf7c1d9-332e-452a-9500-cdf440e352e5" CreationDate="2011-06-15T02:46:46.843" UserId="5660" Comment="too late to thnk straight - sorted/" Text="Make them and wrap each batch in aluminium foil. Warm them in an oven at 140 deg C for about 20 min to an hour before serving,  - same for onion bajhis. They will get too crispy if not wrapped. Don't drain the oil off before wrapping." />
  <row Id="32802" PostHistoryTypeId="5" PostId="15480" RevisionGUID="0e12b060-789f-4718-a05e-d4ec2d95703b" CreationDate="2011-06-15T02:55:34.250" UserId="6241" Comment="minor edit" Text="I've never tasted or seen &quot;hoop cheese&quot;, a product that appears to have been made on a small scale years ago, and was popular in the American south. &#xD;&#xA;&#xD;&#xA;Is it possible to make this cheese by pressing and waxing salted curds made by a method similar to making paneer? I've done this before and it's rather easy, heat a gallon of whole milk slowly to the right temperature and add white vinegar. The strained, pressed curds make up paneer.&#xD;&#xA;&#xD;&#xA;Or do I need rennet to make the curds?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32803" PostHistoryTypeId="4" PostId="15480" RevisionGUID="0e12b060-789f-4718-a05e-d4ec2d95703b" CreationDate="2011-06-15T02:55:34.250" UserId="6241" Comment="minor edit" Text="is it possible to make hoop cheese out of acid-precipated milk curds?" />
  <row Id="32804" PostHistoryTypeId="2" PostId="15483" RevisionGUID="abcf0a7b-080c-455d-92dc-abd33b22c175" CreationDate="2011-06-15T03:04:05.250" UserId="6241" Text="Add a measured quantity of water or stock to the pan before adding the burgers. Flip the burgers when the liquid is about half gone. When it's evaporated, brown on one side, flip to brown the other side, while adding cheese at this point if desired. &#xD;&#xA;&#xD;&#xA;You'll have to experiment with the amount of water. Too much, and you will get medium or worse. The liquid helps conduct the heat to the inside.&#xD;&#xA;&#xD;&#xA;I use this method primarily with my stash of frozen patties. It avoids the need to thaw the meat first, yet still allows short-order cooking." />
  <row Id="32805" PostHistoryTypeId="10" PostId="15481" RevisionGUID="68d49728-848f-4ac6-ae1c-6fdfc81fd8cc" CreationDate="2011-06-15T05:59:13.980" UserId="60" CloseReasonId="7" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="32806" PostHistoryTypeId="5" PostId="15459" RevisionGUID="bf873ff2-67d5-4e23-95d3-5c1ba53b444a" CreationDate="2011-06-15T06:08:10.227" UserId="6345" Comment="typo" Text="The *right* way is simple and straightforward: preheat the skillet for about 5-10 minutes on medium, add a few table spoons of oil to coat the bottom, and continue cooking at this temperature.  Flip regularly, to allow the sides to cook evenly, and wait for the middle to become fully cooked.  &#xD;&#xA;&#xD;&#xA;**Now I will tell you all the ways NOT to cook a hamburger with a cast-iron skillet!**&#xD;&#xA;&#xD;&#xA; - Cook on &quot;warm&quot; for an hour or so.  Then realize it's not cooking, give up, and go to McDonald's.&#xD;&#xA; - Heat the skillet on maximum heat for a few minutes, and throw the burger on.  Just leave it there; it's not fully cooked if there's any hint of pink or moisture left.  After a while, your new charcoal-and-cardboard roofing shingle will be ready for use.&#xD;&#xA; - Preheat the skillet.  Don't throw in a burger or anything, just forget about it until the fire alarm goes off. Now you can learn how to re-season cast-iron!&#xD;&#xA; - **For the storming-a-medieval-castle experience:** throw a mostly-frozen burger patty into a frying pan with a half inch of exceedingly hot oil.  Dive for cover and a fire extinguisher as hot oil sprays everywhere.  When the barrage ends, maybe the middle will be edible?&#xD;&#xA; - Use pan as a bludgeon and steal a burger from an unsuspecting fast food customer. For particularly inept people this may be the only way to get a good hamburger using a frying pan.&#xD;&#xA; - Heat a frying pan full of oil on high heat.  When flames start, cook your burger over them using a metal spatula.  Accept the wails of the fire alarm as a little light musical accompaniment.&#xD;&#xA; - Microwave it.  Yes, that includes the pan.  When your microwave has finished burning, surely the burger will be cooked well-done!  For additional paddies, repeat with fresh microwaves.&#xD;&#xA; - Start cooking on high without preheating, realize the exterior is overcooking while the interior isn't done, then switch to low heat. It's still cooking too fast!  Take cast-iron skillet off burner entirely, and remove burger.  Allow pan to cool completely, and resume on low heat.  After 20 minutes, wonder why it's not cooking at all and the pan still isn't very hot, and try jacking up the heat again.  Ten minutes later, your burger is overdone outside and STILL raw in the middle.  **Congratulate yourself that at least you saved yourself time on all that preheating nonsense.**  Then look at clock and realize an hour has passed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**This message brought to you by the Hard Knocks Culinary Institute!**" />
  <row Id="32807" PostHistoryTypeId="2" PostId="15484" RevisionGUID="eda1c759-cd69-4fe7-8b19-469f0365b2e3" CreationDate="2011-06-15T06:56:15.967" UserId="4489" Text="Cook's Illustrated had a great veggie burger recipe in 2005 that used cashews and mushrooms for umami. Their burger was lentil-and-bulgur based, although not strictly vegan, as it did include mayonnaise." />
  <row Id="32808" PostHistoryTypeId="5" PostId="15414" RevisionGUID="93e0eeab-1434-414a-bfa1-2c69ea03f7c2" CreationDate="2011-06-15T07:36:29.963" UserId="4637" Comment="added 1071 characters in body" Text="I just got a 100,000 BTU burner for wok cooking. Today when I used it, I got a very thick layer of carbon on the wok (see picture below). Is that normal? Should I remove it? If so, how?&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;**EDIT - FINAL RESULT:**&#xD;&#xA;&#xD;&#xA;Ok so I took a combination of the advice here.&#xD;&#xA;&#xD;&#xA;I used an old metal baby spoon to scrap as much of the loose carbon off as I could. Then I turned the wok burner up to high high heat and burned the crap out of the carbon. A lot of it actually turned liquid and I poured it out. What didnt' turn into liquid, loosened considerably and I was able to, with a hacking/chopping motion of the metal spoon, get all the thick carbon coating off. I was surprised how resilient the seasoning on the wok was, very little of the actual seasoning scraped off. Here's the wok after the burning/hacking with the spoon I used:&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Next I used some very coarse sea salt and with my hand I scraped and scraped until the inside was smooth again. Then I wiped some grape seed oil on the wok where the seasoning and come off, and burned it over high heat with the burner. Below is the final result.&#xD;&#xA;&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/OdwKr.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/Mj9mP.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/KL8SV.jpg" />
  <row Id="32809" PostHistoryTypeId="4" PostId="15456" RevisionGUID="359d53c6-27bf-4770-bdbe-fc04a16a137e" CreationDate="2011-06-15T07:38:45.977" UserId="6473" Comment="Clearer title" Text="How fast can one whip cream?" />
  <row Id="32810" PostHistoryTypeId="2" PostId="15485" RevisionGUID="368af1be-2042-4795-9569-e5044d2ac7e3" CreationDate="2011-06-15T07:45:38.043" UserId="6238" Text="There is no technical reason for sticking to one kind of coffee only. In contrast, you should really try different brands (the fresher the better) to find out what you like best.&#xD;&#xA;&#xD;&#xA;However, there's a small truth behind the statements for the portafilter type of coffee machines. It's not related to the machine itself but to the user, because usually it takes some time to adjust the grinder properly for one sort of coffee. Especially unexperienced users of portafilters need more time to get the perfect cup out of beans, so switching the beans to often is not a good idea at the beginning.&#xD;&#xA;&#xD;&#xA;Many of the small roasting facilites offer test packages with 250g of beans. These are definitely too small for a beginner. Try to find the optimal dosage and grind with at least 1000g before you try a different bean/roast." />
  <row Id="32811" PostHistoryTypeId="5" PostId="15480" RevisionGUID="ac624b72-455e-45d2-acea-90fedf7512fe" CreationDate="2011-06-15T07:55:16.227" UserId="1229" Comment="deleted 12 characters in body; edited title" Text="I've never tasted or seen &quot;hoop cheese,&quot; a product that appears to have been made on a small scale years ago, and was popular in the South. &#xD;&#xA;&#xD;&#xA;Is it possible to make this cheese by pressing and waxing salted curds made by a method similar to making paneer? I've done this before and it's rather easy, heat a gallon of whole milk slowly to the right temperature and add white vinegar. The strained, pressed curds make up paneer.&#xD;&#xA;&#xD;&#xA;Do I need rennet to make the curds?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32812" PostHistoryTypeId="4" PostId="15480" RevisionGUID="ac624b72-455e-45d2-acea-90fedf7512fe" CreationDate="2011-06-15T07:55:16.227" UserId="1229" Comment="deleted 12 characters in body; edited title" Text="Is it possible to make hoop cheese out of acid-precipated milk curds?" />
  <row Id="32813" PostHistoryTypeId="25" PostId="15469" RevisionGUID="c9a90323-bce4-4101-a80b-414469185f6f" CreationDate="2011-06-15T08:51:45.487" Comment="http://twitter.com/#!/StackCooking/status/80920416209735680" />
  <row Id="32814" PostHistoryTypeId="2" PostId="15486" RevisionGUID="7620f43e-fe2b-4b83-8f39-14dc4568436e" CreationDate="2011-06-15T09:37:32.690" UserId="6486" Text="I got a chimney a couple of years ago and have been amazed at just how well this simple invention works.  I do use a little cooking oil on the newspaper.  I get a perfect fire almost every time.  The only time I don;t is when I leave the coals in the tower to long and they burn up." />
  <row Id="32815" PostHistoryTypeId="25" PostId="15472" RevisionGUID="920e3de1-c618-42ab-9cdd-a1c1f2c1e54d" CreationDate="2011-06-15T11:51:46.233" Comment="http://twitter.com/#!/StackCooking/status/80965716110622720" />
  <row Id="32816" PostHistoryTypeId="2" PostId="15487" RevisionGUID="b0afab15-1eab-4909-8a9e-a42fa0b436c9" CreationDate="2011-06-15T12:50:41.187" UserId="2001" Text="I have also not tasted hoop cheese. All descriptions of it that I can find describe it as unsalted, pressed cottage cheese.&#xD;&#xA;&#xD;&#xA;While you can definitely press out extra liquid from acid set cheeses, the proteins are not as firmly set and the texture is going to be very different.&#xD;&#xA;&#xD;&#xA;I think you will find that using rennet is not much more difficult and opens a wide variety of cheese experiments.&#xD;&#xA;&#xD;&#xA;Junket also provides quite a few recipes and I have had success with many of them:  &#xD;&#xA;http://www.junketdesserts.com/cheeserecipes.aspx  &#xD;&#xA;This recipe for cottage cheese uses the bacteria in (fresh) buttermilk to acidify the milk. Then with the addition of rennet a curd forms that is much firmer than what you get with acid alone. &#xD;&#xA;&#xD;&#xA;Making their cottage cheese recipe and pressing it into a hoop should be easy enough for you. I use the end cap of 6&quot; PVC pipe with holes drilled in it as my mold and bungee cords for the press.&#xD;&#xA;&#xD;&#xA;For an excellent page on home cheese production in general check out this page:  &#xD;&#xA;http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm" />
  <row Id="32817" PostHistoryTypeId="2" PostId="15488" RevisionGUID="7322d180-977c-4582-b2df-61c66cef0f92" CreationDate="2011-06-15T13:49:49.223" UserId="2001" Text="Most pasteurization is done at temperatures under 172F and does not damage the milk proteins enough to prevent coagulation.&#xD;&#xA;&#xD;&#xA;Milk that has been heated past 172F must be labeled as Ultra Pasteurized and is likely to not be suitable for cheese making because too many casein molecules will have denatured and will be unable to bond with the calcium in the milk.&#xD;&#xA;&#xD;&#xA;The calcium chloride is often added as a safety net for milk that may have been mistreated. Both pasteurization and homogenization can damage the milk structure. The extra calcium makes it more likely that the undamaged proteins will be able to find calcium to bind with and the structure of the curd will be acceptable.&#xD;&#xA;&#xD;&#xA;Again most store-bought milk in the US is not Ultra Pasteurized and a suitable curd can be formed with no extra additives. Most home cheese recipes call for store bought milk and I have personally had no instance of store bought milk (or even powdered milk) failing to form a curd.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="32818" PostHistoryTypeId="5" PostId="15488" RevisionGUID="9af10339-1b1b-424c-8752-343ef50ffc4f" CreationDate="2011-06-15T14:01:33.743" UserId="2001" Comment="Correct temps, add qualifiers, add links." Text="Most pasteurization is done at temperatures under 165F and does not damage the milk proteins enough to prevent coagulation.&#xD;&#xA;&#xD;&#xA;Milk that has been heated past 165F will be labeled as Ultra Pasteurized and is likely to not be suitable for cheese making because too many casein molecules will have denatured and will be unable to bond with the calcium in the milk.&#xD;&#xA;&#xD;&#xA;The calcium chloride is often added as a safety net for milk that may have been mistreated. Both pasteurization and homogenization can damage the milk structure. The extra calcium makes it more likely that the undamaged proteins will be able to find calcium to bind with and the structure of the curd will be acceptable.&#xD;&#xA;&#xD;&#xA;Again most store-bought milk in the US is not Ultra Pasteurized and a suitable curd can often be formed with no extra additives. Most home cheese recipes call for store bought milk and I have personally had no instance of store bought milk (or even powdered milk) failing to form a curd.&#xD;&#xA;&#xD;&#xA;pasteurization:&#xD;&#xA;http://www.fcs.msue.msu.edu/ff/pdffiles/foodsafety2.pdf  &#xD;&#xA;Milk selection in home cheese making:&#xD;&#xA;http://biology.clc.uc.edu/fankhauser/Cheese/Cheese_course/Cheese_course.htm&#xD;&#xA;" />
  <row Id="32819" PostHistoryTypeId="2" PostId="15489" RevisionGUID="b1835349-c1f0-40ca-aec8-4031b0dc8d23" CreationDate="2011-06-15T14:28:31.117" UserId="5958" Text="Ok. Here's a bit of a math geek answer. I have NOT tried wrapping and baking camambert, but I think this will fix your problem.&#xD;&#xA;&#xD;&#xA;Try your original method, but roll the dough out so that the radius is twice the radius of the cheese (instead of three times). When you go to &quot;wrap&quot; the cheese up, the dough will not reach the center of the cheese...but that's ok, because you have the excess dough from the folds to make up the difference. Does that make sense? Roll the bundle in your hands, as you mentioned before. " />
  <row Id="32820" PostHistoryTypeId="2" PostId="15490" RevisionGUID="a22b9728-e317-48db-bd89-5cb98c428acc" CreationDate="2011-06-15T14:39:25.343" UserId="5958" Text="Talon8's answer makes sense, since &quot;Manteca&quot; is the spanish word for &quot;fat&quot;, as in some sort of cooking fat (e.g. oil, butter, margerine, shortening). &quot;Matntecado&quot; could be roughly translated as &quot;Buttered&quot;. The pronunciation would be man-te-ca-do (soft &quot;a&quot; as in apple, soft &quot;e&quot; as in egg, strong &quot;o&quot; as in Oh!) " />
  <row Id="32825" PostHistoryTypeId="5" PostId="15461" RevisionGUID="07459fdb-ee39-4cd6-ad49-056998d5c15c" CreationDate="2011-06-15T14:43:21.140" UserId="6475" Comment="fixing my faux pas" Text="&gt; Are there any mechanical issues that stem from using different kinds of espresso in the same machine over the course of many years of usage?&#xD;&#xA;&#xD;&#xA;No, the quality of the grind will be much more important to the machine than the type of beans. And even then, not so important at all. Coffee is coffee with regard to this piece of machinery.&#xD;&#xA;&#xD;&#xA;&gt; Or is it only a matter of taste?&#xD;&#xA;&#xD;&#xA;&gt; Is a machine somehow &quot;branded&quot; with a kind of coffee after some time of use?&#xD;&#xA;&#xD;&#xA;No. I suppose in theory over time one could begin to see some form of flavour buildup on their machine however there shouldn't be porous materials to absorb oils and if you keep it clean that should make little to no difference.&#xD;&#xA;&#xD;&#xA;My guess is it's either a matter of taste or laziness on the part of the people who said those things. There is no logical nor apparent reason for any of it to be true." />
  <row Id="32826" PostHistoryTypeId="25" PostId="15462" RevisionGUID="457cb917-10dd-45dc-8284-1e4a4c6b2a0c" CreationDate="2011-06-15T14:51:47.573" Comment="http://twitter.com/#!/StackCooking/status/81011021187252224" />
  <row Id="32830" PostHistoryTypeId="5" PostId="15412" RevisionGUID="75b28150-e014-4288-bff8-6cceebfaf007" CreationDate="2011-06-15T16:57:57.637" UserId="41" Comment="edited body; edited title" Text="Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. I put the camembert in the middle and the herbs, nuts and spices evenly on top of the camembert. Then I gather the dough sides up and make a bundle. I roll the bundle between my hands until it is smooth. After a short time for a last rising, it goes into the oven. &#xD;&#xA;&#xD;&#xA;What I don't like in the method above is that I end up with lots of doufgh atop the camembert. I'd like a uniformly thin(fnish) crust around the cheese. So for dinner today, I decided to improve. &#xD;&#xA;&#xD;&#xA;I formed a camembert sized concave dough shell. I put the camembert into the shell, put the spices on top, then made a camembert sized dough circle and placed it on top. I pressed the seam to glue it shut, then gave it a smooth shape. Again some raising, and then I put it into the oven seam side up. Sadly, the seam must have opened in the oven, and most of the mildly expensive cheese has flown out. It is 11:40 pm and my dinner is ruined ;( &#xD;&#xA; &#xD;&#xA;Does anybody know a practical way of enveloping the camembert so there is no risk of a seam opening, and the dough is evenly distributed?&#xD;&#xA;" />
  <row Id="32831" PostHistoryTypeId="4" PostId="15412" RevisionGUID="75b28150-e014-4288-bff8-6cceebfaf007" CreationDate="2011-06-15T16:57:57.637" UserId="41" Comment="edited body; edited title" Text="How to fold camembert in dough" />
  <row Id="32834" PostHistoryTypeId="2" PostId="15495" RevisionGUID="b8f8ae9c-55ce-4bc6-affb-0e9da1158256" CreationDate="2011-06-15T18:17:10.463" UserId="6479" Text="There are a lot of good detailed answers on this page already, but I guess I could add my own $0.02 to the conversation and maybe a different angle to the answer..&#xD;&#xA;&#xD;&#xA;I have been home roasting and brewing for about 2 years now and I think the #1 thing I've learned about pulling espresso shots is that it is all about consistency. &#xD;&#xA;&#xD;&#xA;In order to effect consistency you have to control your variables, and the more variables you get control of, the better chance you have of maintaining consistency.&#xD;&#xA;&#xD;&#xA;Over the past two years I have continuously refined my process by modifying the entire chain of coffee production, whether it meant ordering a new piece of hardware or changing how I did something.&#xD;&#xA;&#xD;&#xA;For instance, I installed a [PID][1] on my Racilio Silvia in order to control brew temperature, I bought a [naked portafilter][2] to get better feedback on the quality of my shots, and bought a [pressure gauge][3] to make sure I was getting proper brew pressure at the group head, the list goes on and on.&#xD;&#xA;&#xD;&#xA;So when I saw your question about &quot;always using the same coffee&quot; I interpreted it as just another one of those variables that you can get control of and that will effect the quality of the shots you pull. &#xD;&#xA;&#xD;&#xA;In the beginning I stuck with the same coffee and roast to try to minimize the number of variables I was working with. Once I was more familiar with how each variable effected my shot and how I could manipulate them to get what I wanted, I began to experiment.&#xD;&#xA;&#xD;&#xA;So I guess for me keeping the coffee the same boils down to removing some noise from the system to make it easier to manage...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/PID_controller&#xD;&#xA;  [2]: http://www.ineedcoffee.com/07/naked-portafilter/&#xD;&#xA;  [3]: http://www.chriscoffee.com/products/home/isomacparts/faemapfwgauge" />
  <row Id="32836" PostHistoryTypeId="5" PostId="15417" RevisionGUID="2de3c490-1270-4953-a8c9-67b5cc146b2a" CreationDate="2011-06-15T18:22:48.663" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Is it ok to use a metal turner in a wok?](http://cooking.stackexchange.com/questions/683/is-it-ok-to-use-a-metal-turner-in-a-wok)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have heard that you should you use bamboo, but then I have also seen &quot;wok shovel&quot;s which are metal. Will a metal &quot;shovel&quot; damage your seasoning? What really is the best utensil?" />
  <row Id="32837" PostHistoryTypeId="10" PostId="15417" RevisionGUID="ff190e0e-596c-42c1-a504-bbd30b4c51b6" CreationDate="2011-06-15T18:22:47.680" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32840" PostHistoryTypeId="2" PostId="15497" RevisionGUID="85f92862-9032-4f77-95a2-f36998e9d0d6" CreationDate="2011-06-15T20:41:47.330" UserId="5643" Text="Can I substitute chocolate baking bars for chocolate chips?  Usually the baking bars are so much more expensive.  I am going to be melting the chocolate, so I'd figure chocolate is chocolate, right?  However, I am worried about if when letting the chocolate set, if the results are going to be different or not (texture, shine, smoothness, etc). Thanks! " />
  <row Id="32841" PostHistoryTypeId="1" PostId="15497" RevisionGUID="85f92862-9032-4f77-95a2-f36998e9d0d6" CreationDate="2011-06-15T20:41:47.330" UserId="5643" Text="Chocolate baking bars vs. chocolate chips?" />
  <row Id="32842" PostHistoryTypeId="3" PostId="15497" RevisionGUID="85f92862-9032-4f77-95a2-f36998e9d0d6" CreationDate="2011-06-15T20:41:47.330" UserId="5643" Text="&lt;chocolate&gt;&lt;melting-chocolate&gt;" />
  <row Id="32843" PostHistoryTypeId="2" PostId="15498" RevisionGUID="cd211093-d84a-4125-895d-dbff4f2340e2" CreationDate="2011-06-15T21:19:14.467" UserId="191" Text="I'd like to make a sauce for salmon steak, using a whole grain mustard. I would make a roux-based white sauce but I'd like something healthier because the roux has a lot of butter in it. Any ideas of what else I could use to make the sauce?" />
  <row Id="32844" PostHistoryTypeId="1" PostId="15498" RevisionGUID="cd211093-d84a-4125-895d-dbff4f2340e2" CreationDate="2011-06-15T21:19:14.467" UserId="191" Text="How to make a mustard sauce for salmon steak?" />
  <row Id="32845" PostHistoryTypeId="3" PostId="15498" RevisionGUID="cd211093-d84a-4125-895d-dbff4f2340e2" CreationDate="2011-06-15T21:19:14.467" UserId="191" Text="&lt;sauce&gt;&lt;salmon&gt;&lt;roux&gt;&lt;mustard&gt;" />
  <row Id="32846" PostHistoryTypeId="2" PostId="15499" RevisionGUID="90659575-7cf6-4106-9f90-2cbffb68d930" CreationDate="2011-06-15T21:27:56.687" UserId="4194" Text="I'd make some kind of honey-mustard sauce, perhaps with either some horseradish or dill in it. Just honey, mustard, perhaps a little lemon juice, salt and pepper." />
  <row Id="32847" PostHistoryTypeId="2" PostId="15500" RevisionGUID="3f60a0e9-9b65-45cc-8ca1-1cc8240312a5" CreationDate="2011-06-15T21:32:04.470" UserId="4853" Text="I would say that if you're melting chocolate, it's fine to substitute chocolate bars - maybe even preferred. Chocolate chips are a much lower quality chocolate than real chocolate bars. (I've read that chocolate chips contain less cocoa butter, so that they hold their shape better in cookies - which also makes them harder to melt.) In general, I've found that when baking with chocolate, the higher the quality of the chocolate, the better the end product." />
  <row Id="32848" PostHistoryTypeId="2" PostId="15501" RevisionGUID="ff30a224-efdb-4693-9491-45d30fb76448" CreationDate="2011-06-15T21:44:49.817" UserId="3819" Text="A mustard sauce is pretty much going to end up tasting like mustard, with possibly one other note if it's a strong underlying flavor.  Other than that, you're just balancing texture.  I'd go with a bunch of mustard, bit of white wine, bit of olive oil or grapeseed oil, and small bit of horseradish to taste (told you the second note had to be strong).   A &quot;bit&quot; in this context means &quot;an appropriate amount to make a sauce of desired thickness and oiliness&quot; while a &quot;small bit&quot; means &quot;enough you know it's there, but not enough to overpower anything&quot;.&#xD;&#xA;&#xD;&#xA;You could also go with dill instead of horseradish but, well, I hate dill.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="32849" PostHistoryTypeId="2" PostId="15502" RevisionGUID="fd7f8e7d-8542-4b99-9407-20d7f3d33969" CreationDate="2011-06-15T21:55:14.250" UserId="6494" Text="If I want to replace sugar with honey in black or green tea, can I add the honey at any point or should I wait until the tea cools down a bit?" />
  <row Id="32850" PostHistoryTypeId="1" PostId="15502" RevisionGUID="fd7f8e7d-8542-4b99-9407-20d7f3d33969" CreationDate="2011-06-15T21:55:14.250" UserId="6494" Text="Can I replace sugar with goney in tea?" />
  <row Id="32851" PostHistoryTypeId="3" PostId="15502" RevisionGUID="fd7f8e7d-8542-4b99-9407-20d7f3d33969" CreationDate="2011-06-15T21:55:14.250" UserId="6494" Text="&lt;tea&gt;&lt;honey&gt;" />
  <row Id="32852" PostHistoryTypeId="4" PostId="15502" RevisionGUID="d1e7ed71-9131-40ff-8a1e-bf33d2b69b61" CreationDate="2011-06-15T22:07:56.743" UserId="4782" Comment="Changed &quot;goney&quot; to &quot;honey&quot; in the title" Text="Can I replace sugar with honey in tea?" />
  <row Id="32853" PostHistoryTypeId="24" PostId="15502" RevisionGUID="d1e7ed71-9131-40ff-8a1e-bf33d2b69b61" CreationDate="2011-06-15T22:07:56.743" Comment="Proposed by 4782 approved by 1259 edit id of 206" />
  <row Id="32854" PostHistoryTypeId="2" PostId="15503" RevisionGUID="178db8ba-eb3d-468e-bb58-a94e65c7b7fa" CreationDate="2011-06-15T22:12:37.197" UserId="5643" Text="It is preferable to add the honey into the tea when it is hot to let it melt a bit.  Otherwise, it'll be harder to mix it in.  And yes, you can replace sugar with honey in tea.  It is healthier and I do it all the time. " />
  <row Id="32855" PostHistoryTypeId="2" PostId="15504" RevisionGUID="e8a6b561-ec67-421c-b91e-542756c56716" CreationDate="2011-06-15T22:15:32.710" UserId="3756" Text="There is apparently evidence that some of the flavour compounds in honey deteriorate during heating:  &#xD;&#xA;http://www.ibra.org.uk/articles/Effect-of-heat-on-honey&#xD;&#xA;&#xD;&#xA;The text suggests that honey should not be heated to more than 50 degrees Celsius (122 degrees Fahrenheit). So it might be wise to let the tea cool down a bit before adding the honey. Having said that, I usually put the honey in immediately after removing the tea leaves and it tastes fine to me. The flavour of the honey is clear and pronounced and I have never felt that anything was missing. " />
  <row Id="32856" PostHistoryTypeId="5" PostId="15497" RevisionGUID="07c6c485-76ad-4d34-bbe0-7cec665b03e6" CreationDate="2011-06-15T22:29:49.037" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Can I use Chocolate Chips in place of Semi-sweet baking chocolate?](http://cooking.stackexchange.com/questions/10130/can-i-use-chocolate-chips-in-place-of-semi-sweet-baking-chocolate)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Can I substitute chocolate baking bars for chocolate chips?  Usually the baking bars are so much more expensive.  I am going to be melting the chocolate, so I'd figure chocolate is chocolate, right?  However, I am worried about if when letting the chocolate set, if the results are going to be different or not (texture, shine, smoothness, etc). Thanks! " />
  <row Id="32857" PostHistoryTypeId="10" PostId="15497" RevisionGUID="f03464e0-3db8-469c-8311-9f35888b5f71" CreationDate="2011-06-15T22:29:48.427" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32862" PostHistoryTypeId="2" PostId="15506" RevisionGUID="29ed3b3f-4196-4d8b-ad9a-fb1f61d74385" CreationDate="2011-06-15T23:02:02.217" UserId="1229" Text="Gravlaxsås is a mustard sauce for salmon, made with dill.&#xD;&#xA;&#xD;&#xA;The one I bought reports the following ingredients:&#xD;&#xA;&#xD;&#xA;- mustard&#xD;&#xA;- vegetable oil&#xD;&#xA;- sugar&#xD;&#xA;- water&#xD;&#xA;- wine vinegar&#xD;&#xA;- dill&#xD;&#xA;- modified cornstarch&#xD;&#xA;&#xD;&#xA;On [this site][1], the ingredients reported for gravlaxsås are the following:&#xD;&#xA;&#xD;&#xA;- 6.5 tbsp. oil&#xD;&#xA;- 2 tbsp. vinegar&#xD;&#xA;- 2 tbsp. prepared mustard&#xD;&#xA;- 1 egg yolk&#xD;&#xA;- 0.25 tsp. salt&#xD;&#xA;- 0.25 tsp. dill&#xD;&#xA;&#xD;&#xA;Gravlaxsås is the sauce used for [gravlax][2], a dish prepared with raw salmon, cured in salt, sugar, and dill.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www2.ling.su.se/staff/evali/laxsas.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gravlax" />
  <row Id="32864" PostHistoryTypeId="2" PostId="15507" RevisionGUID="9df2336a-98d6-45f6-93db-52e080e3c124" CreationDate="2011-06-15T23:56:08.903" UserId="6320" Text="I want to make my own shake and bake at home. The shake and bake you buy at the store is full of non-organic ingredients and seasoning. &#xD;&#xA;&#xD;&#xA;I'm looking to make a good crust out of something that has whole grains any suggestions? " />
  <row Id="32865" PostHistoryTypeId="1" PostId="15507" RevisionGUID="9df2336a-98d6-45f6-93db-52e080e3c124" CreationDate="2011-06-15T23:56:08.903" UserId="6320" Text="Alternative for shake and bake?" />
  <row Id="32866" PostHistoryTypeId="3" PostId="15507" RevisionGUID="9df2336a-98d6-45f6-93db-52e080e3c124" CreationDate="2011-06-15T23:56:08.903" UserId="6320" Text="&lt;chicken&gt;" />
  <row Id="32867" PostHistoryTypeId="2" PostId="15508" RevisionGUID="32e50773-b620-4b26-ad25-637421906330" CreationDate="2011-06-16T00:15:17.147" UserId="3819" Text="Panko, flour, spices (oregano, cayenne).  Dredge through a beaten egg, then though the panko mixture.  Amazing the government doesn't make them put a &quot;For god sakes, you can make this yourselves!&quot; warning label on it.  " />
  <row Id="32868" PostHistoryTypeId="5" PostId="15507" RevisionGUID="94865d03-87dc-4bfb-a233-78d16ba7b926" CreationDate="2011-06-16T01:28:56.843" UserId="6320" Comment="added 49 characters in body" Text="I want to make my own shake and bake at home. The shake and bake you buy at the store is full of unpronounceable, non-organic ingredients and seasoning. &#xD;&#xA;&#xD;&#xA;I'm looking to make a good crust out of something that has whole grains any suggestions? &#xD;&#xA;&#xD;&#xA;Oh p.s. this is for Chicken." />
  <row Id="32869" PostHistoryTypeId="5" PostId="15475" RevisionGUID="a345efc5-81f9-4181-84a5-2481ff4a08af" CreationDate="2011-06-16T01:46:12.327" UserId="6241" Comment="hopefully that works to make it a valid question" Text="I'm not a vegan, so let me get that out there as the first sentence. I can find recipes all over the place for veggie burgers, but all I've tried have been bland. I may indeed have an umami flavor addiction. &#xD;&#xA;&#xD;&#xA;What are your pro tips for great taste in a veggie burger? To keep within the scope of the question, let's say that at least 75% of the weight must be made of things that would be considered vegan. Items must be available to a foodie in non-boxcar size quantiles through regular sources (though not necessarily &quot;common&quot; or &quot;everyday&quot; sources.) &#xD;&#xA;&#xD;&#xA;I'm looking for items, not recipes.&#xD;&#xA;&#xD;&#xA;I think I'm going to tag this question as &quot;vegan&quot; so 100% vegan answers are welcome too and will be up-voted. " />
  <row Id="32870" PostHistoryTypeId="4" PostId="15475" RevisionGUID="a345efc5-81f9-4181-84a5-2481ff4a08af" CreationDate="2011-06-16T01:46:12.327" UserId="6241" Comment="hopefully that works to make it a valid question" Text="How can I get more umami in a veggie burger?" />
  <row Id="32871" PostHistoryTypeId="2" PostId="15509" RevisionGUID="0c306c46-f956-4111-8455-155e4c07a838" CreationDate="2011-06-16T03:00:35.573" UserId="1415" Text="i would think that Bragg's Liquid Aminos would do it: http://www.bragg.com/products/la.html&#xD;&#xA;&#xD;&#xA;another idea would be to read up on umami and use some of the foods that are high in natural umami that fit your style: things like parmesan cheese, mushrooms, etc." />
  <row Id="32872" PostHistoryTypeId="2" PostId="15510" RevisionGUID="21798740-7514-4c9c-a4b8-6fa39d2d55e3" CreationDate="2011-06-16T04:08:56.197" UserId="1393" Text="Umami comes from natural glutamates. Two excellent vegan sources of umami are tomato paste and dried shiitake mushrooms (rehydrate then mince). Fresh shiitake aren't nearly so high in glutamates. They are available very inexpensively at Asian groceries.&#xD;&#xA;&#xD;&#xA;If you want vegetarian, but not vegan and can find a rennet-free parmesan-style cheese, they are also very high in glutamates." />
  <row Id="32873" PostHistoryTypeId="2" PostId="15511" RevisionGUID="eb226c4e-ff3b-4813-8448-37ee566efbb2" CreationDate="2011-06-16T04:28:32.253" UserId="6345" Text="Here's how the big boys do it (restaurants):&#xD;&#xA;&#xD;&#xA;**Standard 3-bowl breading**&#xD;&#xA;&#xD;&#xA;1) **Bowl One: Seasoned flour** -- flour, salt, pepper, and seasonings (for me: thyme, paprika, cayenne, garlic powder, onion powder, and parsley flakes)&#xD;&#xA;&#xD;&#xA;2) **Bowl Two: Eggs** -- Beaten egg with a 1-2 TBSP milk per 2 egg yolks added&#xD;&#xA;&#xD;&#xA;3) **Bowl Three: Panko** (or other bread crumbs) -- alternately, add some salt, pepper, and seasonings to them&#xD;&#xA;&#xD;&#xA;Dredge through the bowls in order, then repeat if desired to build up a thicker layer.  Chicken, fish, fried green tomatoes... no real change, just slight variations in the seasonings." />
  <row Id="32874" PostHistoryTypeId="5" PostId="15511" RevisionGUID="6afe819a-0e7e-4a85-b885-ae9dfcb3897c" CreationDate="2011-06-16T04:38:50.873" UserId="6345" Comment="eggs != egg wash" Text="Here's how the big boys do it (restaurants):&#xD;&#xA;&#xD;&#xA;**Standard 3-bowl breading**&#xD;&#xA;&#xD;&#xA;1) **Bowl One: Seasoned flour** -- flour, salt, pepper, and seasonings (for me: thyme, paprika, cayenne, garlic powder, onion powder, and parsley flakes)&#xD;&#xA;&#xD;&#xA;2) **Bowl Two: Egg wash** -- Beaten egg with a 1-2 TBSP milk per egg yolk added&#xD;&#xA;&#xD;&#xA;3) **Bowl Three: Panko** (or other bread crumbs) -- alternately, add some salt, pepper, and seasonings to them&#xD;&#xA;&#xD;&#xA;Dredge through the bowls in order, then repeat if desired to build up a thicker layer.  Chicken, fish, fried green tomatoes... no real change, just slight variations in the seasonings. &#xD;&#xA;&#xD;&#xA;It's simple, fast, and works beautifully every time.  Here's why it's the best way: the flour sticks to the wet surface of your item, leaving a dry, starchy surface for the egg wash to adhere to.  The egg wash allows the panko to stick.  For the next layer, the four fills in the gaps between bread crumbs and absorbs residual moisture from the egg wash. &#xD;&#xA;" />
  <row Id="32875" PostHistoryTypeId="2" PostId="15512" RevisionGUID="0894ed14-93b0-4b8f-baab-9ae46001bef9" CreationDate="2011-06-16T05:02:04.467" UserId="6497" Text="I was wondering if anybody had experience creating fake (vegetarian) chicken, similar to Lightlife offers, but handmade.&#xD;&#xA;&#xD;&#xA;I'm not looking for a *nutritional* substitute to chicken, but something that is textured and kinda tastes like chicken, so I can try my hand at making orange &quot;chicken&quot; (a la [Sipz][1]) or burgers (a la [Veggie Grill][2])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sipz.com/&#xD;&#xA;  [2]: http://www.veggiegrill.com/" />
  <row Id="32876" PostHistoryTypeId="1" PostId="15512" RevisionGUID="0894ed14-93b0-4b8f-baab-9ae46001bef9" CreationDate="2011-06-16T05:02:04.467" UserId="6497" Text="Creating meatless Chicken" />
  <row Id="32877" PostHistoryTypeId="3" PostId="15512" RevisionGUID="0894ed14-93b0-4b8f-baab-9ae46001bef9" CreationDate="2011-06-16T05:02:04.467" UserId="6497" Text="&lt;vegetarian&gt;&lt;vegan&gt;" />
  <row Id="32878" PostHistoryTypeId="5" PostId="15511" RevisionGUID="377ee2fc-e2ee-4504-aa77-c9931e7a1d8a" CreationDate="2011-06-16T05:37:18.523" UserId="6345" Comment="focus on organic-ness and simple ingredients" Text="The way restaurants do it is simple, straightforward, and  also very easy to make organic by using organic ingredients.&#xD;&#xA;&#xD;&#xA;**Standard 3-bowl breading**&#xD;&#xA;&#xD;&#xA;1) **Bowl One: Seasoned flour** -- flour, salt, pepper, and seasonings (for me: thyme, paprika, cayenne, garlic powder, onion powder, and parsley flakes)&#xD;&#xA;&#xD;&#xA;2) **Bowl Two: Egg wash** -- Beaten egg with a 1-2 TBSP milk per egg yolk added&#xD;&#xA;&#xD;&#xA;3) **Bowl Three: Panko** (or other bread crumbs) -- alternately, add some salt, pepper, and seasonings to them&#xD;&#xA;&#xD;&#xA;**Procedure:**&#xD;&#xA;Dredge the item to bread through the bowls in order, then repeat if desired to build up a thicker layer.  You only need to change your seasonings to switch from breading chicken, fish, or even doing fried green tomatoes. &#xD;&#xA;&#xD;&#xA;**If you make your own bread and breadcrumbs, the ingredient list will read: flour, water, milk, eggs, yeast, salt, and spices. Hard to get more straightforward than that!**&#xD;&#xA;&#xD;&#xA;It's simple, fast, and works beautifully every time.  Here's why it's the best way: the flour sticks to the wet surface of your item, leaving a dry, starchy surface for the egg wash to adhere to.  The egg wash allows the panko to stick.  For the next layer, the four fills in the gaps between bread crumbs and absorbs residual moisture from the egg wash. &#xD;&#xA;" />
  <row Id="32879" PostHistoryTypeId="2" PostId="15513" RevisionGUID="00e6cc9d-8a8f-4716-baa9-1e5d25f88181" CreationDate="2011-06-16T05:50:09.637" UserId="6498" Text="Sour Cream is a very common addition to guacamole here in Guadalajara, Mexico.&#xD;&#xA;&#xD;&#xA;(I lied a little bit... sour cream, as we know it in the U.S., really isn't popular here at all.  They usually use just &quot;cream&quot;--which is sort of like thickened whipping cream in the states.  But to an American palette, sour cream would be perfect.)" />
  <row Id="32880" PostHistoryTypeId="16" PostId="15513" RevisionGUID="5c34aec2-42de-47c1-b4ef-79741a0e02af" CreationDate="2011-06-16T05:50:09.637" UserId="6498" />
  <row Id="32881" PostHistoryTypeId="25" PostId="15502" RevisionGUID="f964f244-4d41-4fa8-812d-6483d86e1984" CreationDate="2011-06-16T05:51:48.560" Comment="http://twitter.com/#!/StackCooking/status/81237517290045440" />
  <row Id="32882" PostHistoryTypeId="2" PostId="15514" RevisionGUID="c5491dea-4a7d-4bf5-8d07-4f044ef2bf8e" CreationDate="2011-06-16T05:56:47.793" UserId="6498" Text="In Mexico, &quot;Tacos de lengua&quot; (cow tongue tacos) are popular, and I've come to love them!  I want to learn to make them in the U.S.  What is the proper way to cook a cow tongue?  I've seen the taco stands remove the skin from the already-cooked tongue before slicing it to serve on tacos.  But what did they do before then?" />
  <row Id="32883" PostHistoryTypeId="1" PostId="15514" RevisionGUID="c5491dea-4a7d-4bf5-8d07-4f044ef2bf8e" CreationDate="2011-06-16T05:56:47.793" UserId="6498" Text="How do you properly cook cow tongue?" />
  <row Id="32884" PostHistoryTypeId="3" PostId="15514" RevisionGUID="c5491dea-4a7d-4bf5-8d07-4f044ef2bf8e" CreationDate="2011-06-16T05:56:47.793" UserId="6498" Text="&lt;mexican-cuisine&gt;" />
  <row Id="32885" PostHistoryTypeId="2" PostId="15515" RevisionGUID="9ad61715-a65a-4341-a011-a95458de338b" CreationDate="2011-06-16T06:40:50.177" UserId="6345" Text="Standard prep for beef tongue seems to be: scrub it well and rinse, then soak it in cold water for 2-3 hours.  Heat water to a low simmer (about 200F) and cook slowly for at least an hour per pound.  Preferably cook as long as you can (5-6 hours) to get a more tender result.  When meat is tender and cooked, remove meat and save the broth. Cool the tongue and peel off the outer skin.  The broth may be reduced and added to vegetables and meat to create a richer, meatier taco.  &#xD;&#xA;&#xD;&#xA;I also found a tongue taco (how is that NOT slang for some sexual act?) [recipe][1].&#xD;&#xA;&#xD;&#xA;Personally, I'm also a big fan of cold boiled beef tongue with horseradish sauce.  You can go from the cooked tongue straight to that just by slicing it up. Now I really want to make tongue tacos.&#xD;&#xA;&#xD;&#xA;  [1]: http://hecooksshecooks.net/2009/05/tacos-de-lengua/" />
  <row Id="32886" PostHistoryTypeId="2" PostId="15516" RevisionGUID="c6673e6f-96a4-4285-aa37-ae7dbe6a956a" CreationDate="2011-06-16T06:46:16.073" UserId="641" Text="I've only cooked cow tongue once, so don't pay too much attention to what follows. The tongue should be blanched to remove impurities (slime). Just put it in cold water and bring that to a simmer (as what Bob said, let it soak for 2-3 hours). &#xD;&#xA;&#xD;&#xA;Then, change the water, start with cold water and simmer the tongue until done. Add the flavor you want. Check for doneness by sticking a needle in the flesh and there is no resistance.&#xD;&#xA;&#xD;&#xA;Remove the skin. I've tried to remove the skin after blanching. No luck, it stuck to the flesh. Try it after cooking.&#xD;&#xA;&#xD;&#xA;Cheers." />
  <row Id="32887" PostHistoryTypeId="2" PostId="15517" RevisionGUID="e87ee229-0d72-4eab-9e54-6f53f531a9a1" CreationDate="2011-06-16T08:37:04.643" UserId="4853" Text="The carrots that I buy come in a sealed plastic bag. In the store they are not refrigerated. I've tried keeping them in the bag in the place where I keep things like onions, garlic, and potatoes (a cabinet with metal racks, and an air opening in the back - I keep the carrots on their own rack). I've tried keeping them in the bag, but I've found that one often rots, from moisture or something similar, and causes all the rest of the carrots to go bad. I've tried taking them out of the bag, but they all quickly shriveled up and went bad. The only thing I can think of still trying is to keep them in the fridge... What is the preferred way of storing carrots? How can I keep my carrots in good condition and prevent them from rotting?" />
  <row Id="32888" PostHistoryTypeId="1" PostId="15517" RevisionGUID="e87ee229-0d72-4eab-9e54-6f53f531a9a1" CreationDate="2011-06-16T08:37:04.643" UserId="4853" Text="What is the best way to store carrots?" />
  <row Id="32889" PostHistoryTypeId="3" PostId="15517" RevisionGUID="e87ee229-0d72-4eab-9e54-6f53f531a9a1" CreationDate="2011-06-16T08:37:04.643" UserId="4853" Text="&lt;storage-method&gt;&lt;carrot&gt;" />
  <row Id="32890" PostHistoryTypeId="25" PostId="15514" RevisionGUID="a83d2dfb-4e57-421e-a785-feea7379a7d5" CreationDate="2011-06-16T08:51:49.120" Comment="http://twitter.com/#!/StackCooking/status/81282817895567361" />
  <row Id="32891" PostHistoryTypeId="2" PostId="15518" RevisionGUID="35ce328f-3a71-4e39-8c50-4cdc40008637" CreationDate="2011-06-16T08:55:41.897" UserId="4194" Text="Store them in the bag in your fridge. Also, if you take the tops off they will last longer. I keep mine in the drawer at the bottom." />
  <row Id="32892" PostHistoryTypeId="2" PostId="15519" RevisionGUID="d57cbd85-d234-48d3-98fb-7f583dd42e02" CreationDate="2011-06-16T10:13:22.633" UserId="5660" Text="You've noticed that one always goes off, so you found the reason that they sell more carrots if they are supplied pre-washed and cleaned in plastic bags!&#xD;&#xA;&#xD;&#xA;The washing and rumbling (the peeling process) takes away the natural protection against moulds, so there is only one answer - you have to prepare all the carrots, blanch them, and freeze the ones you are not going to use immediately.&#xD;&#xA;&#xD;&#xA;LOL it is a scam, but people do prefer to buy pre-washed and scraped carrots." />
  <row Id="32893" PostHistoryTypeId="2" PostId="15520" RevisionGUID="9198c0eb-9aa7-4b8a-ac73-1c72d57de203" CreationDate="2011-06-16T10:28:03.907" UserId="5660" Text="While I go along with the best idea being to add dried mushrooms, also adding turmeric and kombu will improve the effect. Kombu enhances the effect of MSG." />
  <row Id="32894" PostHistoryTypeId="2" PostId="15521" RevisionGUID="2fed2076-dbac-4929-81cc-158fce2b5471" CreationDate="2011-06-16T11:47:25.677" UserId="3688" Text="Like @JamesBarrie, I like to use turmeric and mushrooms for adding umami. &#xD;&#xA;&#xD;&#xA;Also Swiss Vegetable Bouillon (http://bit.ly/lzIswt) readily available here in the UK but not sure about N America - Polish food shops might stock it under a different name though). Lightly browned onions and garlic are also good. " />
  <row Id="32895" PostHistoryTypeId="2" PostId="15522" RevisionGUID="d100956e-319f-4a36-9f80-026fa0039baa" CreationDate="2011-06-16T11:50:59.807" UserId="3688" Text="You could try Chinese dry tofu (Dòu gān) as a starting point. It is nutritionally good and has a 'meatlike' texture.&#xD;&#xA;&#xD;&#xA;http://www.thetofuboutique.com/?p=454&amp;page=4" />
  <row Id="32896" PostHistoryTypeId="2" PostId="15523" RevisionGUID="5bcaea52-44d8-42fa-9ad9-8ad45051b1d3" CreationDate="2011-06-16T12:21:08.240" UserId="6499" Text="I use an Oster blender.  It has a specific speed for &quot;nuts&quot; only.  Don't know how much it cost because it was a gift, but I love it.  " />
  <row Id="32897" PostHistoryTypeId="2" PostId="15524" RevisionGUID="ff4866e2-a0b3-4e34-8d40-e116487689ff" CreationDate="2011-06-16T12:24:21.483" UserId="6499" Text="If you want to try something other than honey, agave nectar is another sweet alternative.  I use it in baking instead of honey sometimes.  " />
  <row Id="32898" PostHistoryTypeId="2" PostId="15525" RevisionGUID="6815862b-65e0-4823-9463-d74b73603b1f" CreationDate="2011-06-16T12:38:05.380" UserId="6501" Text="Look at the PentaCake cake improver version for sponge cakes: http://www.long-life-cakes.com/pentacake.asp?nodeID=324&amp;itemID=427" />
  <row Id="32899" PostHistoryTypeId="2" PostId="15526" RevisionGUID="d35b455e-8e2e-49a8-a05b-42bddfacbfea" CreationDate="2011-06-16T14:49:42.723" UserId="641" Text="I've been baking bread on and off during the last two years. Now, finally, I found a nice recipe. It calls for 2% of salt (20gr per kg of flour). It gives a tasty bread.&#xD;&#xA;&#xD;&#xA;On the other hand, the health service recommends using less salt in bread, but I don't know the recommendation, nor the tastefulness of the recommended bread... (that's a lot of recommends in one sentence).&#xD;&#xA;&#xD;&#xA;So, what is the recommendation and does it produce a decent bread?" />
  <row Id="32900" PostHistoryTypeId="1" PostId="15526" RevisionGUID="d35b455e-8e2e-49a8-a05b-42bddfacbfea" CreationDate="2011-06-16T14:49:42.723" UserId="641" Text="Amount of salt in bread" />
  <row Id="32901" PostHistoryTypeId="3" PostId="15526" RevisionGUID="d35b455e-8e2e-49a8-a05b-42bddfacbfea" CreationDate="2011-06-16T14:49:42.723" UserId="641" Text="&lt;salt&gt;&lt;breadmaking&gt;" />
  <row Id="32902" PostHistoryTypeId="2" PostId="15527" RevisionGUID="b3f0fe4a-0c4b-4985-b133-27821564f65c" CreationDate="2011-06-16T14:53:23.820" UserId="6506" Text="Use towel strips! http://judyscakes.blogspot.com/2011/01/making-cakes-rise-evenly.html&#xD;&#xA;I cut mine to fit around the pan evenly and pin together." />
  <row Id="32903" PostHistoryTypeId="2" PostId="15528" RevisionGUID="e737cdce-b26a-4000-9db8-28c9f4d29917" CreationDate="2011-06-16T15:13:56.217" UserId="5455" Text="My little [Cuisinart][1] makes nut butters with just the regular chopping blade. It's not as fast as a blender would be, but if you just let it chop for a few minutes, you end up with a nice smooth product. The unit's probably pricier than you need for making nut butters. About any low speed FP with a decent sized chopping blade should work. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cuisinart.com/products/food_processors/dlc-10s.html" />
  <row Id="32904" PostHistoryTypeId="2" PostId="15529" RevisionGUID="466dd583-d149-4051-ac73-f6d2029392a2" CreationDate="2011-06-16T15:17:29.577" UserId="6345" Text="With all due respect to them, the health service doesn't have to eat the results of their recommendation.  Bread without salt is nigh-inedible, and the salt isn't just for flavor.  Reducing it also hurts the texture.&#xD;&#xA;&#xD;&#xA;To quote _On Food and Cooking_ (page 535): &quot;Though some traditional breads are made without salt, most include it, and not just for a balanced taste.  At 1.5%-2% of the flour weight, salt tightens the gluten network and improves the volume of the finished loaf.&quot;&#xD;&#xA;&#xD;&#xA;This means that a less-salted loaf will be denser and less chewy, and an unsalted one even more so.  Now, you can knead more to compensate for reduced gluten development, but it still won't be as good. Having baked and eaten bread without salt due to a hung-over cook forgetting to add it to the dough, I can confirm the changes in texture.  It also seems to rise differently and overproof faster. &#xD;&#xA;&#xD;&#xA;Oh, and it also tasted like cardboard.  But again, the health service doesn't have to eat the results of their recommendation. I could go on an hour-long tirade about the culinary atrocities committed in an effort to reduce sodium." />
  <row Id="32906" PostHistoryTypeId="2" PostId="15530" RevisionGUID="aab9608e-d617-4433-a46b-8319e463e45e" CreationDate="2011-06-16T15:32:16.853" UserId="6345" Text="The best way I've found is a specialty tupperware container designed to keep produce fresh.  They have little raised trays in the bottom, and a system of vents in the lid.  The combination allows air to circulate and ripening gases to escape, retains moisture, but allows water to drip below the produce to prevent spoilage from sitting in a puddle.  &#xD;&#xA;&#xD;&#xA;Note that produce should be rinsed before putting in the container, to keep it moist, and should be rinsed every week or two to prevent drying out.&#xD;&#xA;&#xD;&#xA;In one of the special containers, in the fridge, **my carrots lasted at least a month, probably closer to a couple months**.  They were still fine when I tossed them, but it just didn't sit right to keep produce I didn't remember buying.&#xD;&#xA;&#xD;&#xA;Progressive International and Ruppermaid both make storage containers with these properties.&#xD;&#xA;" />
  <row Id="32907" PostHistoryTypeId="5" PostId="15512" RevisionGUID="053cd812-e012-4782-8cdd-a7afa45a5675" CreationDate="2011-06-16T15:55:38.160" UserId="6345" Comment="Less vague needs, rewritten to more clearly be a question and not a recipe request.  " Text="How can I create a homemade product with that has the texture, flavor, and cooking properties of chicken, but is vegetarian (or vegan)?&#xD;&#xA;&#xD;&#xA;I'm inspired by the Lightlife, the [Sipz][1] orange &quot;chicken&quot;, and [Veggie Grill][2] &quot;burgers&quot; but am looking for something more flexible that I can make myself. &#xD;&#xA;&#xD;&#xA;I'm not looking for a specific recipe, but rather general techniques and ingredients to use as a starting point.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.sipz.com/&#xD;&#xA;  [2]: http://www.veggiegrill.com/" />
  <row Id="32908" PostHistoryTypeId="4" PostId="15512" RevisionGUID="053cd812-e012-4782-8cdd-a7afa45a5675" CreationDate="2011-06-16T15:55:38.160" UserId="6345" Comment="Less vague needs, rewritten to more clearly be a question and not a recipe request.  " Text="How can I create a chicken substitute?" />
  <row Id="32909" PostHistoryTypeId="6" PostId="15512" RevisionGUID="053cd812-e012-4782-8cdd-a7afa45a5675" CreationDate="2011-06-16T15:55:38.160" UserId="6345" Comment="Less vague needs, rewritten to more clearly be a question and not a recipe request.  " Text="&lt;vegetarian&gt;&lt;vegan&gt;&lt;substitutes&gt;" />
  <row Id="32910" PostHistoryTypeId="24" PostId="15512" RevisionGUID="053cd812-e012-4782-8cdd-a7afa45a5675" CreationDate="2011-06-16T15:55:38.160" Comment="Proposed by 6345 approved by 60 edit id of 207" />
  <row Id="32911" PostHistoryTypeId="2" PostId="15531" RevisionGUID="73e258c4-06bf-4157-b200-d9f4d9bbbfad" CreationDate="2011-06-16T15:57:30.507" UserId="1259" Text="I recently started using Tamari over whatever the standard US form of soy sauce is. The difference was something of a revelation. The depth and complexity of flavor is an order of magnitude more interesting than what I had been throwing around in the kitchen. Marinating some shrimp in it for 20 minutes was incredible. I'm wondering if there's more that I'm missing. &#xD;&#xA;&#xD;&#xA;Wikipedia has a load of info on [Soy Sauce varieties][1], but it doesn't really answer the question of what they taste like or if there are certain uses they lend themselves to. &#xD;&#xA;&#xD;&#xA;I have 8+ types of vinegar in my kitchen. Is soy sauce a similar exploration? What are the common types of soy sauce? What is the difference in flavor profile? Is the usage different? Have I discovered a new kitchen addiction to drive my wife nuts?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Soy_sauce" />
  <row Id="32912" PostHistoryTypeId="1" PostId="15531" RevisionGUID="73e258c4-06bf-4157-b200-d9f4d9bbbfad" CreationDate="2011-06-16T15:57:30.507" UserId="1259" Text="What are the differences between types of soy sauce?" />
  <row Id="32913" PostHistoryTypeId="3" PostId="15531" RevisionGUID="73e258c4-06bf-4157-b200-d9f4d9bbbfad" CreationDate="2011-06-16T15:57:30.507" UserId="1259" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;&lt;soy&gt;" />
  <row Id="32914" PostHistoryTypeId="2" PostId="15532" RevisionGUID="d7ba02ab-5d8b-4220-9de0-a36ce55b93da" CreationDate="2011-06-16T16:18:14.233" UserId="5958" Text="For any gluten-free people out there, Quinoa Flakes work great as a replacement for panko. &#xD;&#xA;&#xD;&#xA;Follow all the other advice here about three stage breading, but substitute gluten-free flour for the first step and Quinoa Flakes instead of panko.&#xD;&#xA;&#xD;&#xA;This is how I made my chicken for Chicken Parmesean and it turned out wonderfully!!" />
  <row Id="32915" PostHistoryTypeId="2" PostId="15533" RevisionGUID="f3832e4e-66b7-409d-bd5c-86c1beb03f8b" CreationDate="2011-06-16T16:26:46.853" UserId="5958" Text="I beleive the Celiac Foundation's definition for &quot;Gluten-free&quot; is having less than 0.06 parts per BILLION of gluten. Yes, I'm serious. For example, just removing the coutons that have already been added to a salad won't do the trick. You have to never have put the coutons in the salad to begin with. (this comes from experience at a restaurant that supposedly knew what gluten-free meant)." />
  <row Id="32916" PostHistoryTypeId="6" PostId="15507" RevisionGUID="62e4bdf1-a9e2-4d3d-91ae-796748e346c3" CreationDate="2011-06-16T16:30:51.813" UserId="6320" Comment="edited tags" Text="&lt;substitutions&gt;&lt;chicken&gt;" />
  <row Id="32917" PostHistoryTypeId="2" PostId="15534" RevisionGUID="17121ef2-8f4b-4306-bfe5-bf542ab3110a" CreationDate="2011-06-16T17:15:12.743" UserId="87" Text="I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of the meat ball.&#xD;&#xA;&#xD;&#xA;How can I cook them with minimum lost deliciousness? " />
  <row Id="32918" PostHistoryTypeId="1" PostId="15534" RevisionGUID="17121ef2-8f4b-4306-bfe5-bf542ab3110a" CreationDate="2011-06-16T17:15:12.743" UserId="87" Text="What is the proper way to bake meat balls in the oven?" />
  <row Id="32919" PostHistoryTypeId="3" PostId="15534" RevisionGUID="17121ef2-8f4b-4306-bfe5-bf542ab3110a" CreationDate="2011-06-16T17:15:12.743" UserId="87" Text="&lt;baking&gt;&lt;meatballs&gt;" />
  <row Id="32920" PostHistoryTypeId="5" PostId="15468" RevisionGUID="fb1a85f0-27a6-4811-a5f1-04001f6378a9" CreationDate="2011-06-16T17:27:28.363" UserId="1685" Comment="added 221 characters in body" Text="What is the best way to remove the fuzzy inner threads from on top of the artichoke heart, without losing too much delicious heart?  &#xD;&#xA;&#xD;&#xA; * Is it easiest to cut out the choke (the fuzzy stuff) before or after steaming the artichoke?&#xD;&#xA; * Does anything work better than a spoon?&#xD;&#xA; * Is there any way to remove the choke without cutting out pieces of heart?" />
  <row Id="32921" PostHistoryTypeId="2" PostId="15535" RevisionGUID="8bb90260-297f-45cd-a41a-de3184a1a319" CreationDate="2011-06-16T17:48:41.623" UserId="5829" Text="As others have noted, I do it all the time.  I don't know if it's necessarily healthier, but I've been using local honey and it seems to have lessened my susceptibility to seasonal allergies -- which is definitely a quality-of-life improvement." />
  <row Id="32922" PostHistoryTypeId="25" PostId="15526" RevisionGUID="86d85e84-3d73-41da-a933-26170c1532b0" CreationDate="2011-06-16T17:51:49.483" Comment="http://twitter.com/#!/StackCooking/status/81418715446509568" />
  <row Id="32923" PostHistoryTypeId="2" PostId="15536" RevisionGUID="fe557910-388a-4d4f-bd22-be321b79b5f2" CreationDate="2011-06-16T18:05:28.763" UserId="67" Text="BobMcGee has explained the basic breading technique, but as you specificslly asked about whole grains, you may wish to make some minor adjustments.&#xD;&#xA;&#xD;&#xA;You could use whole wheat flour for the first bowl, but it should be a very little amount (you actually want to shake any loose flour off before moving to the egg wash, and then letting the egg wash drip free befor going to the breadcrumbs). You would get more fiber using a replacement for the panko.  Personally, I use whatever is on hand that I can crush into crumbs easily.  This includes crackers (cheezits work great) or most cereals.  For your whole grain concern, I'd consider some sort of a whole grain cereal, crushed.  The bits at the end of a box are ideal for this, but if you are cooking for more than one person, you'll likely need a cup or more, depending on how finely you make the crumbs.&#xD;&#xA;&#xD;&#xA;I would think that any flaked cereal (eg, wheaties) would work.  (I've never used them myself, I typically use corn flakes), mAyve something like fiber one (i think that's the name of the one that looks like little twigs.  I wouldn't recommend grape nuts, and I'm not sure of how shreaded wheat might work.&#xD;&#xA;&#xD;&#xA;Common additions to the breadcrumb layer include chopped nuts or grated hard cheeses, but I have a feeling that the cheeses might not stand out with the nuttier flavors of a whole grain cereal, and the nuts wouldn't be as noticable, either." />
  <row Id="32924" PostHistoryTypeId="2" PostId="15537" RevisionGUID="b988007b-b14f-4dd0-963c-2b0b1049fa6a" CreationDate="2011-06-16T18:24:51.570" UserId="6508" Text="I bought some ham from the deli the other day and forgot it in the car for about 5 hours. It was a 77 degree day. When I ran out to go get it the meat still felt cool so I threw it in the refrigerator right away. Is it still safe to eat?" />
  <row Id="32925" PostHistoryTypeId="1" PostId="15537" RevisionGUID="b988007b-b14f-4dd0-963c-2b0b1049fa6a" CreationDate="2011-06-16T18:24:51.570" UserId="6508" Text="deli ham left in warm car" />
  <row Id="32926" PostHistoryTypeId="3" PostId="15537" RevisionGUID="b988007b-b14f-4dd0-963c-2b0b1049fa6a" CreationDate="2011-06-16T18:24:51.570" UserId="6508" Text="&lt;ham&gt;" />
  <row Id="32927" PostHistoryTypeId="2" PostId="15538" RevisionGUID="a45af0b5-ac20-432e-9e07-502c117ed0e8" CreationDate="2011-06-16T18:50:18.443" UserId="6279" Text="One technique I have used is to support the meatballs with toothpicks over a muffin tin. This allows the liquid to run off and collect. I forget which food network show I learned this from, but it has been a good technique for me." />
  <row Id="32928" PostHistoryTypeId="2" PostId="15539" RevisionGUID="c62a0932-27af-4d2c-860b-524b377b0987" CreationDate="2011-06-16T18:57:49.087" UserId="5958" Text="If in doubt, throw it out.&#xD;&#xA;&#xD;&#xA;I think the statistics is for every hour left out of the fridge the bacteria (or whatever) multiply by two. Five hours is a long time. Especially if it was intended for sandwiches (therefore, not cooked)." />
  <row Id="32929" PostHistoryTypeId="2" PostId="15540" RevisionGUID="72bd1cde-bd7f-45ac-9123-61efde1a4523" CreationDate="2011-06-16T19:27:05.993" UserId="4489" Text="This is really an issue of risk.&#xD;&#xA;&#xD;&#xA;The USDA's recommendation is not to consume meat that has experienced more than four hours of cumulative time between 40° and 140° F. Essentially, that means that the level of risk of illness from food-borne pathogens is acceptable in that range. The government's position is that 5 hours beyond a level of risk that they are willing to expose the public to. &#xD;&#xA;&#xD;&#xA;Also be aware that (sliced) deli meat is more prone to pathogens that a whole ham.&#xD;&#xA;&#xD;&#xA;That said, it comes down to what level of risk you are comfortable with. Personally, I would probably eat it myself, but not serve it to others." />
  <row Id="32930" PostHistoryTypeId="2" PostId="15541" RevisionGUID="fde54a38-ede8-41f9-aed6-ffc79e8550e6" CreationDate="2011-06-16T19:32:09.350" UserId="4468" Text="My guacamole recipe is as follows:&#xD;&#xA;&#xD;&#xA; - 2-3 Haas avocados&#xD;&#xA; - 1/2 small red or sweet yellow onion &#xD;&#xA; - 1 jalapeno &#xD;&#xA; - 2-3 cloves of garlic &#xD;&#xA; - lime juice&#xD;&#xA; - chopped cilantro&#xD;&#xA; - salt + pepper&#xD;&#xA;&#xD;&#xA; 1. Peel the onion and the paper off the garlic (but leave the harder skin on)&#xD;&#xA; 2. Roast the onion, garlic, and chili under the broiler until they're charred but not burnt&#xD;&#xA; 3. Dice the onion and chili.  The garlic should be soft and squeeze out of the harder skin as a paste.&#xD;&#xA; 4. Mash avocados and mix all other ingredients in.&#xD;&#xA;5. Eat" />
  <row Id="32931" PostHistoryTypeId="16" PostId="15541" RevisionGUID="d153f9a3-1aec-433e-b42c-2af90ecd3313" CreationDate="2011-06-16T19:32:09.350" UserId="4468" />
  <row Id="32932" PostHistoryTypeId="5" PostId="15506" RevisionGUID="dc47e70e-1405-4866-8803-e1bf45f0da8a" CreationDate="2011-06-16T19:45:54.227" UserId="1229" Comment="extended the answer to explain how to prepare the sauce.; deleted 2 characters in body" Text="Gravlaxsås is a mustard sauce for salmon, made with dill.&#xD;&#xA;&#xD;&#xA;The one I bought reports the following ingredients:&#xD;&#xA;&#xD;&#xA;- mustard&#xD;&#xA;- vegetable oil&#xD;&#xA;- sugar&#xD;&#xA;- water&#xD;&#xA;- wine vinegar&#xD;&#xA;- dill&#xD;&#xA;- modified cornstarch&#xD;&#xA;&#xD;&#xA;On [this site][1], the ingredients reported for gravlaxsås are the following:&#xD;&#xA;&#xD;&#xA;- 6.5 tbsp. oil&#xD;&#xA;- 2 tbsp. vinegar&#xD;&#xA;- 2 tbsp. prepared mustard&#xD;&#xA;- 1 egg yolk&#xD;&#xA;- 0.25 tsp. salt&#xD;&#xA;- 0.25 tsp. dill&#xD;&#xA;&#xD;&#xA;Preparing the sauce seems quite easy:&#xD;&#xA;&#xD;&#xA;- Mix all ingredients in a jar and fasten lid.&#xD;&#xA;- Shake vigorously until the ingredients are well mixed.&#xD;&#xA;&#xD;&#xA;Gravlaxsås is the sauce used for [gravlax][2], a dish prepared with raw salmon, cured in salt, sugar, and dill.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www2.ling.su.se/staff/evali/laxsas.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Gravlax" />
  <row Id="32933" PostHistoryTypeId="5" PostId="15534" RevisionGUID="94cdf840-2065-4607-9815-9e1254376517" CreationDate="2011-06-16T19:55:41.393" UserId="6279" Comment="added tag to show that the question is more about technique than 'recipe'" Text="I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of the meat ball.&#xD;&#xA;&#xD;&#xA;How can I cook them with minimum lost deliciousness?  &#xD;&#xA;&#xD;&#xA;*edit: added tag to show that the question is more about technique than 'recipe'*" />
  <row Id="32934" PostHistoryTypeId="24" PostId="15534" RevisionGUID="94cdf840-2065-4607-9815-9e1254376517" CreationDate="2011-06-16T19:55:41.393" Comment="Proposed by 6279 approved by -1 edit id of 208" />
  <row Id="32935" PostHistoryTypeId="5" PostId="15534" RevisionGUID="9b531c79-8e25-4881-b192-618256603b21" CreationDate="2011-06-16T19:55:41.643" UserId="1259" Comment="deleted 83 characters in body" Text="I tried baking meat balls with various temperatures and meat mixtures (regular to extra lean); however, every time, I end up with lots of water oozing out of the meat ball.&#xD;&#xA;&#xD;&#xA;How can I cook them with minimum lost deliciousness?  &#xD;&#xA;" />
  <row Id="32936" PostHistoryTypeId="2" PostId="15542" RevisionGUID="ed78bbf2-9f80-45cf-af91-97263a5520c2" CreationDate="2011-06-16T20:41:57.290" UserId="1549" Text="A couple of days ago I made a first attempt at dessert sushi. Everything went reasonably well except for the salmon roe which I'd planned to make from orange jello. I made my own mould from plasticine covered in plastic wrap and imprinted all over using a small plastic sphere. This didn't work out; the wrap burst in several places; the jello clung to the wrap too well and the few jello 'eggs' that came out in one piece were only half spheres.&#xD;&#xA;&#xD;&#xA;Granted that some of these problems are surmountable, the last problem of producing a perfect sphere is, for me, a conundrum. Does any one have any better ideas?&#xD;&#xA;&#xD;&#xA;![Salmon Roe][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/JPtBR.jpg" />
  <row Id="32937" PostHistoryTypeId="1" PostId="15542" RevisionGUID="ed78bbf2-9f80-45cf-af91-97263a5520c2" CreationDate="2011-06-16T20:41:57.290" UserId="1549" Text="How to fake salmon roe using jello" />
  <row Id="32938" PostHistoryTypeId="3" PostId="15542" RevisionGUID="ed78bbf2-9f80-45cf-af91-97263a5520c2" CreationDate="2011-06-16T20:41:57.290" UserId="1549" Text="&lt;dessert&gt;&lt;jello&gt;" />
  <row Id="32939" PostHistoryTypeId="25" PostId="15534" RevisionGUID="18bd83bb-d74d-4c90-8cbe-61798e933deb" CreationDate="2011-06-16T20:51:50.300" Comment="http://twitter.com/#!/StackCooking/status/81464017507459073" />
  <row Id="32940" PostHistoryTypeId="6" PostId="15542" RevisionGUID="72a9bfac-6684-4115-8737-4972b53e9c47" CreationDate="2011-06-16T20:56:58.810" UserId="41" Comment="edited tags" Text="&lt;dessert&gt;&lt;molecular-gastronomy&gt;&lt;spherification&gt;&lt;jello&gt;" />
  <row Id="32941" PostHistoryTypeId="2" PostId="15543" RevisionGUID="43eb3f4f-78f6-47e1-9170-b8c560c85cc2" CreationDate="2011-06-16T21:35:39.123" UserId="15" Text="Seitan can be used to make chik'n nugget type chicken, but not as in breast or thigh, etc" />
  <row Id="32942" PostHistoryTypeId="2" PostId="15544" RevisionGUID="dd74ac05-6dbd-4d08-9165-1bb8f59da28d" CreationDate="2011-06-16T21:58:06.627" UserId="6512" Text="I make hot pepper jam, and the sugar cuts the heat.  I haven't used ghost pepper, but I have used habaneros and scotch bonnet.  The recipe used is in the pectin I buy, although I chop and use the entire peppers, to make the jam hotter.&#xD;&#xA;&#xD;&#xA;But, as others say, always use gloves when handling the peppers, and the boiling fumes when making the jam can be hard to take.&#xD;&#xA;&#xD;&#xA;It makes a great jam for meat and tomato sandwiches, with a heat that sneaks up and slaps you." />
  <row Id="32943" PostHistoryTypeId="2" PostId="15545" RevisionGUID="1e8a37dd-0c23-4d55-9cd8-d94a4cf8b98d" CreationDate="2011-06-16T22:09:11.093" UserId="6510" Text="What Gene said: use a strong stock and (IMO) about twice the roux.  &#xD;&#xA;&#xD;&#xA;Also, I don't fry my okra.  I will add tomato if I don't have any smoked sausage -- but then I never consider it &quot;proper&quot; gumbo if I do.  And I add plenty of herbs and spices.&#xD;&#xA;&#xD;&#xA;Gumbo is most definitely NOT a bland dish -- quite the opposite.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="32944" PostHistoryTypeId="2" PostId="15546" RevisionGUID="9bde424c-47d1-43c1-b444-203539517157" CreationDate="2011-06-16T22:16:35.597" UserId="6461" Text="I've tried making fake caviar with Jello and a syringe myself, but as far as I know, this is a fairly recent technique that became popular when molecular gastronomy piqued the interest of many, and no one has figured out how to do it with just Jello. &#xD;&#xA;&#xD;&#xA;You truly need to use a syringe to get the right shape and size, and special compounds and powders--alginate, for example--are necessary in getting each tiny ball to hold its shape when dropped into various baths. The main ingredient, actually, doesn't use Jello at all! This video (silent, but informative) explains what you need and how to do it: [Making fake caviar-video][1].&#xD;&#xA;&#xD;&#xA;Good luck!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.molecularcuisine.org/forum/showthread.php?tid=69" />
  <row Id="32945" PostHistoryTypeId="2" PostId="15547" RevisionGUID="478df766-9dcf-4806-8642-f0c37b697feb" CreationDate="2011-06-16T22:18:01.780" UserId="1259" Text="What you are looking for is spherification. You need to use a different hydrocoloid than gelatin. There are a couple of techniques you can use. &#xD;&#xA;&#xD;&#xA;If you want solid spheres, you can mix your liquid with agar agar, which is readily available in the asain section of the grocery store and then use an eye dropper to drop the liquid in to a very cold olive oil bath (put it in the freezer). &#xD;&#xA;&#xD;&#xA;You can also use a mixture of sodium alginate and calcium chloride, but those are harder to find and will need to be ordered online. The advantage is that you can make a sphere with a liquid center that &quot;pops&quot; just like real caviar. " />
  <row Id="32946" PostHistoryTypeId="5" PostId="15547" RevisionGUID="846f8aa4-51ad-4564-a6b8-ae5205de0098" CreationDate="2011-06-16T22:26:49.700" UserId="1259" Comment="added 1068 characters in body" Text="What you are looking for is spherification. You need to use a different [hydrocoloid][1] than gelatin. There are a couple of techniques you can use. &#xD;&#xA;&#xD;&#xA;If you want solid spheres, you can mix your liquid with agar agar, which is readily available in the asain section of the grocery store, bring it to a simmer, and then use an eye dropper to drop the liquid in to a very cold olive oil bath (put it in the freezer). The dropping action will give you spheres. &#xD;&#xA;&#xD;&#xA;You can also use a mixture of sodium alginate and calcium chloride, but those are harder to find and will need to be ordered online. The advantage is that you can make a sphere with a liquid center that &quot;pops&quot; just like real caviar. You mix the alginate in to your liquid and then mix the calcium in to a bath. You use the same eye dropper technique to get spheres. When the alginate and calcium touch, they instantly form a gel. This holds the sphere together. Leaving it for a couple seconds makes it thick enough to hold up. &#xD;&#xA;&#xD;&#xA;All the info you need is available in this [free recipe guide][2]. &#xD;&#xA;&#xD;&#xA;I've actually done exactly this dessert before. You can see some of my lessons and issues in another [question here][3]. I did it a second time and opted to use a gelled peach (using agar agar) in the center for more of a maki presentation. Enjoy. &#xD;&#xA;&#xD;&#xA;![First Try][4]&#xD;&#xA;&#xD;&#xA;![Second Try][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Colloid#Hydrocolloids&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/2688/how-can-i-make-a-chocolate-cup-that-looks-like-the-seaweed-on-a-sushi-roll/8396#8396&#xD;&#xA;  [4]: http://i.stack.imgur.com/N1eA8.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/tyVA8.jpg" />
  <row Id="32947" PostHistoryTypeId="5" PostId="15547" RevisionGUID="d8490b9a-8776-4852-b063-52300650a21b" CreationDate="2011-06-16T22:32:06.453" UserId="1259" Comment="added 12 characters in body" Text="What you are looking for is spherification. You need to use a different [hydrocoloid][1] than gelatin. There are a couple of techniques you can use. &#xD;&#xA;&#xD;&#xA;If you want solid spheres, you can mix your liquid with agar agar, which is readily available in the asain section of the grocery store, bring it to a simmer, and then use an eye dropper to drop the liquid in to a very cold olive oil bath (put it in the freezer). The dropping action will give you spheres. &#xD;&#xA;&#xD;&#xA;You can also use a mixture of sodium alginate and calcium chloride, but those are harder to find and will need to be ordered online. The advantage is that you can make a sphere with a liquid center that &quot;pops&quot; just like real caviar. You mix the alginate in to your liquid and then mix the calcium in to a bath. You use the same eye dropper technique to get spheres. When the alginate and calcium touch, they instantly form a gel. This holds the sphere together. Leaving it for a couple seconds makes it thick enough to hold up. &#xD;&#xA;&#xD;&#xA;All the info you need is available in this [free recipe guide][2] from Khymos. &#xD;&#xA;&#xD;&#xA;I've actually done exactly this dessert before. You can see some of my lessons and issues in another [question here][3]. I did it a second time and opted to use a gelled peach (using agar agar) in the center for more of a maki presentation. Enjoy. &#xD;&#xA;&#xD;&#xA;![First Try][4]&#xD;&#xA;&#xD;&#xA;![Second Try][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Colloid#Hydrocolloids&#xD;&#xA;  [2]: http://blog.khymos.org/recipe-collection/&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/2688/how-can-i-make-a-chocolate-cup-that-looks-like-the-seaweed-on-a-sushi-roll/8396#8396&#xD;&#xA;  [4]: http://i.stack.imgur.com/N1eA8.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/tyVA8.jpg" />
  <row Id="32948" PostHistoryTypeId="2" PostId="15548" RevisionGUID="6cb4d9f9-3026-4b57-8252-89cf6db9a4c4" CreationDate="2011-06-17T02:16:02.050" UserId="6241" Text="I wouldn't worry about the liquid. If you pan-fried the meatballs, I bet that the same water that oozes out just evaporates from the pan surface instead. &#xD;&#xA;&#xD;&#xA;If you've ever cooked wild game like venison that has not been deliberately brined to pump as much moisture into the meat as possible so it can be weighed, labeled, and sold at a higher price, then you will notice quite a difference." />
  <row Id="32949" PostHistoryTypeId="2" PostId="15549" RevisionGUID="fc2f79f9-bf2d-4b3f-960b-bba52c8d6c98" CreationDate="2011-06-17T02:27:23.250" UserId="6498" Text="I want to make my own peanut butter.  I've read of various grinders--both hand-operated and electric.  I'm most interested in finding a durable hand-operated peanut butter grinder.  I know there are many spice grinders that _can_ be used for peanut butter, but I don't want to skimp and get something that will break if I use it primarily for making peanut butter." />
  <row Id="32950" PostHistoryTypeId="1" PostId="15549" RevisionGUID="fc2f79f9-bf2d-4b3f-960b-bba52c8d6c98" CreationDate="2011-06-17T02:27:23.250" UserId="6498" Text="Can someone recommend a hand peanut butter grinder?" />
  <row Id="32951" PostHistoryTypeId="3" PostId="15549" RevisionGUID="fc2f79f9-bf2d-4b3f-960b-bba52c8d6c98" CreationDate="2011-06-17T02:27:23.250" UserId="6498" Text="&lt;equipment&gt;&lt;peanuts&gt;" />
  <row Id="32952" PostHistoryTypeId="25" PostId="15542" RevisionGUID="27af8bfc-c468-4c70-a300-2397eb038fd5" CreationDate="2011-06-17T02:51:50.843" Comment="http://twitter.com/#!/StackCooking/status/81554615870554112" />
  <row Id="32953" PostHistoryTypeId="2" PostId="15550" RevisionGUID="24f78aa2-bc52-46fc-8a17-bd9ca3b57323" CreationDate="2011-06-17T02:56:52.810" UserId="5776" Text="Rick Bayless often adds other ingredients to guacamole. He uses roasted tomatilloes a lot - roasting them on the stove in a skillet, usually with some foil underneath, until they get blackened. Roasted corn is another good edition. Bayless has a recipe with mango and another with grilled garlic and orange on his [website][1]. There are others in his cookbooks. Mango and avocado salsa is always a winner. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.rickbayless.com/recipe/category?categoryID=15" />
  <row Id="32954" PostHistoryTypeId="16" PostId="15550" RevisionGUID="de498039-8353-4e8f-9a7e-cdfcae90c206" CreationDate="2011-06-17T02:56:52.810" UserId="5776" />
  <row Id="32955" PostHistoryTypeId="5" PostId="15387" RevisionGUID="9ca8ca32-d1c7-451f-a21c-a1db67ad0111" CreationDate="2011-06-17T03:02:20.093" UserId="41" Comment="added 25 characters in body; edited tags; edited title" Text="I'm looking for a food processor that I can make nut butters (peanut &amp; almond) in.  No reviews on Amazon show any promising information about being able to blend nuts to a buttery texture and the ones I've bought so far have just ground them up into dust.&#xD;&#xA;&#xD;&#xA;Are some food processors better than others for making nut butters?  If so, what makes them better?  How can I choose the best one for this task?" />
  <row Id="32956" PostHistoryTypeId="4" PostId="15387" RevisionGUID="9ca8ca32-d1c7-451f-a21c-a1db67ad0111" CreationDate="2011-06-17T03:02:20.093" UserId="41" Comment="added 25 characters in body; edited tags; edited title" Text="What features should a food processor have in order to make nut butters?" />
  <row Id="32957" PostHistoryTypeId="6" PostId="15387" RevisionGUID="9ca8ca32-d1c7-451f-a21c-a1db67ad0111" CreationDate="2011-06-17T03:02:20.093" UserId="41" Comment="added 25 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;nuts&gt;&lt;blender&gt;" />
  <row Id="32958" PostHistoryTypeId="5" PostId="15549" RevisionGUID="574373ea-e484-4c8d-8213-18c3babac052" CreationDate="2011-06-17T03:08:35.850" UserId="41" Comment="added 109 characters in body; edited tags; edited title" Text="I want to make my own peanut butter.  I've read of various grinders--both hand-operated and electric.  I'm most interested in finding a durable hand-operated peanut butter grinder.  I know there are many spice grinders that _can_ be used for peanut butter, but I don't want to skimp and get something that will break if I use it primarily for making peanut butter.&#xD;&#xA;&#xD;&#xA;What should I look for?  How do I know if a grinder will survive a large number of peanut-butter batches?" />
  <row Id="32959" PostHistoryTypeId="4" PostId="15549" RevisionGUID="574373ea-e484-4c8d-8213-18c3babac052" CreationDate="2011-06-17T03:08:35.850" UserId="41" Comment="added 109 characters in body; edited tags; edited title" Text="What features should I look for in a hand grinder (for peanut butter)?" />
  <row Id="32960" PostHistoryTypeId="6" PostId="15549" RevisionGUID="574373ea-e484-4c8d-8213-18c3babac052" CreationDate="2011-06-17T03:08:35.850" UserId="41" Comment="added 109 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;grinding&gt;&lt;peanuts&gt;" />
  <row Id="32961" PostHistoryTypeId="2" PostId="15551" RevisionGUID="138fb032-81e7-4ec1-b640-d0100593fee7" CreationDate="2011-06-17T03:09:58.723" UserId="5776" Text="There are a few recipes on the Vegan Dad blog for veggie chicken from scratch: &#xD;&#xA;&#xD;&#xA;- [Chick'n Burgers][1] (but read the comments also)&#xD;&#xA;- [Chick'n Nuggets][2]&#xD;&#xA;&#xD;&#xA;Chicken-flavored vegetarian broth is usually a key ingredient. You can find a lot of them on Amazon, and sometimes in health food stores. I usually use [Edward and Son's Not Chick'n bouillon][3] cubes, just because they sell them in a store on my block. &#xD;&#xA;&#xD;&#xA;There's also a company called [eco-cuisine][4] that sells mixes, but I haven't tried them.&#xD;&#xA;&#xD;&#xA;For other pre-made options [May Wah][5] in NYC supplies meat substitutes to a ton of vegan restaurants, and Gardein has some great veggie [chick'n scallopini cutlets][6] you can use for a lot of recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vegandad.blogspot.com/2008/03/chickn-burgers.html&#xD;&#xA;  [2]: http://vegandad.blogspot.com/2008/06/chickenless-nuggets.html&#xD;&#xA;  [3]: http://amzn.com/B00113ZTVK&#xD;&#xA;  [4]: http://www.eco-cuisine.com/index.html&#xD;&#xA;  [5]: http://www.vegieworld.com/&#xD;&#xA;  [6]: http://www.gardein.com/products.php?t=frozen&amp;p=5" />
  <row Id="32962" PostHistoryTypeId="5" PostId="15530" RevisionGUID="750d4b0f-8f44-405d-9d0d-0ff3336dc4f8" CreationDate="2011-06-17T03:52:33.743" UserId="6345" Comment="more info about types" Text="The best way I've found is a specialty tupperware container designed to keep produce fresh.  They have little raised trays in the bottom, and a system of vents in the lid.  The combination allows air to circulate and ripening gases to escape, retains moisture, but allows water to drip below the produce to prevent spoilage from sitting in a puddle.  &#xD;&#xA;&#xD;&#xA;Note that produce should be rinsed before putting in the container, to keep it moist, and should be rinsed every week or two to prevent drying out.&#xD;&#xA;&#xD;&#xA;In one of the special containers, in the fridge, **my carrots lasted at least a month, probably closer to a couple months**.  They were still fine when I tossed them, but it just didn't sit right to keep produce I didn't remember buying.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Manufacturers of special produce preserving containers:**&#xD;&#xA;&#xD;&#xA;Progressive International and Ruppermaid both make storage containers with these properties.  I have the 4-container Rubbermaid set, and they seem slightly better designed (the tray is inside the container), but the sizes are very much not convenient.  The largest size looks like it should hold a heat of lettuce... but just barely doesn't. It's excessively large for other stuff, although it WILL hold a lot of carrots.  The smallest size is pretty much only useful for a piece of ginger or half an onion.&#xD;&#xA;" />
  <row Id="32963" PostHistoryTypeId="2" PostId="15552" RevisionGUID="be42f875-860c-4aca-b62d-7cd3dc07f326" CreationDate="2011-06-17T05:31:14.583" UserId="6515" Text="The Olive Centre suggests that; other factors can also affect the quality of your oil which include air, light, heat, water and too much sediment.  Light speeds up the oxidation process which shortens the shelf life of the oil.&#xD;&#xA;&#xD;&#xA;Also, there was research carried out which confirmed that dark glass (preferably browner) Antique Green was one of the best ways in which to miminise oxidation compared to other types of packaging.&#xD;&#xA;&#xD;&#xA;For further reading here are come suggested links:&#xD;&#xA;&#xD;&#xA;http://www.theolivecentre.com/Olive-Equipment-Menu/LA-OLIVE-OIL-STORAGE-SETTLING/ARTICLE-Oil-Storage-Settlling-for-Oil-Quality&#xD;&#xA;&#xD;&#xA;Effect of Storage Containers on Olive Oil Quality:  https://rirdc.infoservices.com.au/items/09-160&#xD;&#xA;" />
  <row Id="32964" PostHistoryTypeId="25" PostId="15531" RevisionGUID="ec8e02ba-1af4-4e50-adc6-b1d8262afc23" CreationDate="2011-06-17T05:51:50.807" Comment="http://twitter.com/#!/StackCooking/status/81599915188424704" />
  <row Id="32965" PostHistoryTypeId="25" PostId="15512" RevisionGUID="f517a0c6-a328-4596-906f-6b4856b29389" CreationDate="2011-06-17T08:51:51.087" Comment="http://twitter.com/#!/StackCooking/status/81645214430801920" />
  <row Id="32966" PostHistoryTypeId="2" PostId="15553" RevisionGUID="9da6c0f1-6b8a-4f15-bf4d-6d67cd4adb91" CreationDate="2011-06-17T11:17:23.757" UserId="4853" Text="How long can I keep salad dressings that I made?&#xD;&#xA;&#xD;&#xA;Since this is probably affected by what it's made up of, let's say we're talking about different salad dressings made from a combination of the following ingredients: mayonnaise, ketchup, mustard, vinegar, sugar, garlic, oil, salt, pepper, lemon juice...&#xD;&#xA;&#xD;&#xA;And are there any other ingredients that I should watch out for that could affect salad dressing shelf life? Any rules of thumb regarding storing salad dressings...?" />
  <row Id="32967" PostHistoryTypeId="1" PostId="15553" RevisionGUID="9da6c0f1-6b8a-4f15-bf4d-6d67cd4adb91" CreationDate="2011-06-17T11:17:23.757" UserId="4853" Text="How long will homemade salad dressing stay good in the fridge?" />
  <row Id="32968" PostHistoryTypeId="3" PostId="15553" RevisionGUID="9da6c0f1-6b8a-4f15-bf4d-6d67cd4adb91" CreationDate="2011-06-17T11:17:23.757" UserId="4853" Text="&lt;storage-lifetime&gt;&lt;salad-dressing&gt;" />
  <row Id="32969" PostHistoryTypeId="2" PostId="15554" RevisionGUID="ed5ef4e9-2467-4338-81b6-127d3bd2b45c" CreationDate="2011-06-17T11:46:19.787" UserId="15" Text="I normally only make small batches so pan frying is my primary technique. &#xD;&#xA;&#xD;&#xA;My sister-in-law has two since she regularly makes larger batches. Both rely on a fast fry to firm the surface. Then she either cooks them in sauce for a longer period at a low temp. For naked meatballs she bakes them low and long with a cookie rack in a casserole or cookie pan. I don't think it matters which because I have seen her do both.&#xD;&#xA;&#xD;&#xA;In either technique the meatballs are ready to serve or freeze when done and fit nicely into OAMC. " />
  <row Id="32970" PostHistoryTypeId="2" PostId="15555" RevisionGUID="ebfc5f4f-f5af-476a-98d2-795296269c2a" CreationDate="2011-06-17T11:58:29.367" UserId="5600" Text="If you are using raw garlic, I'd recommend keeping it no more than a few days given the [risk of botulism][1].  This risk can be mitigated (although not completely avoided) by [using dried garlic or garlic powder][2], heating the dressing (which is undesirable if you are using a fruity oil), or making the dressing very acidic (which is likely also undesirable).&#xD;&#xA;&#xD;&#xA;The only other particularly perishable ingredient is the mayonnaise, especially if it is homemade.  I'd say that, garlic aside, you should use any homemade mayonnaise-based dressing within six days or so.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/9451/botulism-garlic-cold-pressed-olive-oil-and-mason-jars&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/9146/dry-garlic-in-oil-botulism-risk" />
  <row Id="32971" PostHistoryTypeId="2" PostId="15556" RevisionGUID="36b2149e-311f-4b4d-8fc8-97c6f17cb331" CreationDate="2011-06-17T12:09:39.400" UserId="4638" Text="There is no rule of thumb encompassing all salad dressings. It depends on the &quot;weakest link&quot;, so on the shelf life of the shortest lived component. Anything containing mayonnaise will go bad after 3 days (5 with luck). A mixture of oil, vinegar and an emulsifier will keep for months, even outside of the fridge. &#xD;&#xA;&#xD;&#xA;So the best &quot;rule of thumb&quot; will probably be to look at the shelf life of the most perishable component. But this isn't absolutely reliable, because a mixture of the things you listed can have a longer or shorter shelf life of that of the most perishable component. An example of lengthened shelf life is mayo; it stays good for longer time than a cracked fresh egg, because the yolk gets pasteurized and the pH is lower. But there can be examples of the other thing happening. The classic is the homemade garlic oil: you can keep pure garlic and pure oil for months in the pantry, but once you combine them, you get a botulism risk. &#xD;&#xA;&#xD;&#xA;I don't usually keep salad dressings in the fridge, but if I did, I would look at why the most problematic component has the shelf life it has, and decide whether mixing it will change the condition. For example, if I had a mixture of oil, vinegar and pure emulsifier: Oil keeps for months because it has no carbs, so nothing for bacteria to eat. Vinegar can have a few carbs, but not a lot, and it also has a very low pH, so bacteria die in it. The combination still won't have enough carbs for bacteria, and will still have a low pH. So the mixture will keep for very long time, just like pure vinegar or oil. &#xD;&#xA;&#xD;&#xA;On the other hand, imagine mixing vinegar with honey and water. Honey doesn't go bad by itself, because the carbs are too concentrated for bacteria. The vinegar and water will dilute them, so this mechanism of bacteria prevention vanishes. The pH of the mixture will probably rise a lot too, because the vinegar gets diluted, so no protection on that front either. Thus, this mixture is apt to go bad much earlier than pure vinegar or pure honey. &#xD;&#xA;&#xD;&#xA;This method requires that you make a new decision for each new dressing you make, and that you acquire enough knowledge to be able to make such decisions. If you feel this is too much effort or too risky, you can either start adding conservants to your homemade dressings, or just start preparing a fresh dressing for each batch of salad. " />
  <row Id="32972" PostHistoryTypeId="2" PostId="15557" RevisionGUID="71403c7f-a05f-41dc-b218-b489cf00abbd" CreationDate="2011-06-17T14:10:43.347" UserId="6520" Text="Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours." />
  <row Id="32973" PostHistoryTypeId="1" PostId="15557" RevisionGUID="71403c7f-a05f-41dc-b218-b489cf00abbd" CreationDate="2011-06-17T14:10:43.347" UserId="6520" Text="Round steak left out for 7 hours in a container of cold water, wrapped very well, hadn't been opened yet." />
  <row Id="32974" PostHistoryTypeId="3" PostId="15557" RevisionGUID="71403c7f-a05f-41dc-b218-b489cf00abbd" CreationDate="2011-06-17T14:10:43.347" UserId="6520" Text="&lt;raw-meat&gt;" />
  <row Id="32975" PostHistoryTypeId="2" PostId="15558" RevisionGUID="b1d3469e-4ebc-4bbf-89a7-a1102217b2db" CreationDate="2011-06-17T14:26:31.973" UserId="3756" Text="I began writing this as a comment to kiamlaluno's reply about gravlaxsås but it turned out too long to post as a comment. +1 for suggesting gravlaxsås, but the recipe does not have much to do with the traditional preparation that I am used to (I am Swedish). I found a more orthodox version here:  &#xD;&#xA;http://www.grouprecipes.com/45013/gravlax-or-dill-cured-salmon-with-sauce.html&#xD;&#xA;&#xD;&#xA;A few tips if you want to try making this sauce: The dill has to be fresh. Do not even think of using the dried stuff. If you  cannot get fresh dill, just leave it out altogether or make different sauce. The sauce contains some sugar, the amount of which you can adjust to your liking. The recipe in the link fails to mention the amount of dill. You should use a lot, like 1/2 cup or so of chopped dill. Regarding the mustard: If you cannot get to Ikea, just use any whole-grain mustard and adjust the amount of sugar and vinegar accordingly (the Swedish-style mustard is usually quite sweet, and so should this sauce be). " />
  <row Id="32976" PostHistoryTypeId="2" PostId="15559" RevisionGUID="1786bef1-add4-4619-930a-3e16dcf92c21" CreationDate="2011-06-17T14:30:34.873" UserId="6521" Text="My Father Is a Flour miller working in a Flour Mill . He Want to know how can he make wheat Or Flour More White and good uder Milling Process? Help Me Out.....!!!! Thanks In Advance " />
  <row Id="32977" PostHistoryTypeId="1" PostId="15559" RevisionGUID="1786bef1-add4-4619-930a-3e16dcf92c21" CreationDate="2011-06-17T14:30:34.873" UserId="6521" Text="How Can I Make Flour More White When Under Process In Flour Mill" />
  <row Id="32978" PostHistoryTypeId="3" PostId="15559" RevisionGUID="1786bef1-add4-4619-930a-3e16dcf92c21" CreationDate="2011-06-17T14:30:34.873" UserId="6521" Text="&lt;flour&gt;" />
  <row Id="32979" PostHistoryTypeId="2" PostId="15560" RevisionGUID="9bec2e8d-9665-4484-8c2c-00077aa02cd0" CreationDate="2011-06-17T14:33:08.650" UserId="218" Text="Hmmm. How old was it to start with? Was it frozen? How cold was the water?&#xD;&#xA;&#xD;&#xA;Obviously there isn't going to be anything living in it when you're done cooking it, but if its been warm long enough, you might still have enough dead bacteria/bacterial waste to make you a bit ill.&#xD;&#xA;&#xD;&#xA;Myself, I'd eat it, but I'm not very cautious about such things." />
  <row Id="32981" PostHistoryTypeId="2" PostId="15562" RevisionGUID="1c5380b8-f959-4e4b-8587-fbfd1f6c3e7a" CreationDate="2011-06-17T14:45:44.717" UserId="218" Text="The quickest and dirtiest rule of thumb is thus: &quot;The more acidic it is, the longer it will last.&quot; Acid is very unfriendly to bacteria. Ketchup, vinagrette, fruit syrups, all fine. Yes, fruit syrup, even if it's just sugar and acid, will last quite a while (think fruit jelly, and fruit preserves.) Homemade pepper sauce. Anything with a bunch of alcohol in it. &#xD;&#xA;&#xD;&#xA;Mayonnaise is scary for about a dozen reasons: it's not just the oil, or the eggs, or the sugar...It's all of them. Anything with dairy in it...That always comes with its own set of bacteria to jumpstart the process of decay. Anything with too many raw vegetables in it (pesto, for example). " />
  <row Id="32982" PostHistoryTypeId="10" PostId="5192" RevisionGUID="00f23d0c-0bdd-49c4-86ff-e9657f86440c" CreationDate="2011-06-17T15:01:57.407" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="32983" PostHistoryTypeId="6" PostId="5192" RevisionGUID="c5d5b884-cdfc-41fd-9892-e29f0faf7654" CreationDate="2011-06-17T15:02:29.760" UserId="41" Comment="edited tags" Text="&lt;mexican-cuisine&gt;&lt;avocados&gt;&lt;guacamole&gt;" />
  <row Id="32984" PostHistoryTypeId="6" PostId="15557" RevisionGUID="1d0996c7-0ea7-430d-aa6b-a8cc1f5ae549" CreationDate="2011-06-17T15:07:07.557" UserId="41" Comment="edited tags; added 121 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;&lt;beef&gt;&lt;raw-meat&gt;&lt;crockpot&gt;" />
  <row Id="32985" PostHistoryTypeId="5" PostId="15557" RevisionGUID="1d0996c7-0ea7-430d-aa6b-a8cc1f5ae549" CreationDate="2011-06-17T15:07:07.557" UserId="41" Comment="edited tags; added 121 characters in body; edited tags; edited title" Text="I left a round steak out for 7 hours in a container of cold water.  It was wrapped very well, hadn't been opened yet.&#xD;&#xA;&#xD;&#xA;Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours." />
  <row Id="32986" PostHistoryTypeId="4" PostId="15557" RevisionGUID="1d0996c7-0ea7-430d-aa6b-a8cc1f5ae549" CreationDate="2011-06-17T15:07:07.557" UserId="41" Comment="edited tags; added 121 characters in body; edited tags; edited title" Text="Is it safe to cook a steak that was left out (raw) for 7 hours?" />
  <row Id="32987" PostHistoryTypeId="2" PostId="15563" RevisionGUID="fa26fd82-83c1-40e7-af8e-6063aeb1124a" CreationDate="2011-06-17T15:19:59.243" UserId="201" Text="Techniques I use for tender meatballs:&#xD;&#xA;&#xD;&#xA;* **Breadcrumb slurry** - mix breadcrumbs and milk (or cream) into something that's almost a paste.  Mix this into your meatballs with the egg and spices.  I use a small bowl per butcher's package of ground.&#xD;&#xA;* **Low and slow** - cook the meatballs in sauce in the oven or slow cooker at a low temperature (making sure to hit the minimum internal temperature required for the grind you're using).&#xD;&#xA;* **Add fat** - sneak a few spoonfuls of bacon fat (or duck fat) into the grind, in addition to the breadcrumbs. Alternatively, mix in a fattier cut of meat (or hand grind good, tender cuts). Cheese can add flavour and fats too.&#xD;&#xA;* **Fast fry** - if you have a tender grind, a fast fry (or broil) can minimize the loss of moisture." />
  <row Id="32988" PostHistoryTypeId="2" PostId="15564" RevisionGUID="7e9802c5-1ad4-4d98-9b9a-03300937c059" CreationDate="2011-06-17T15:59:09.420" UserId="2939" Text="Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people.  &#xD;&#xA;&#xD;&#xA;I know that if I'm using dried or bought fresh pasta, I usually count on about 125-150g per person, depending on the pasta type and whether it is dried or fresh.  &#xD;&#xA;&#xD;&#xA;When making pasta dough I will add eggs to my flour weight.  Should I just approximate the total weight, and again count on 125-150g per person?  Or will the weight change while I am cooking?  &#xD;&#xA;&#xD;&#xA;For instance, if I have 1kg durum flour and 16 eggs, the raw ingredients would weigh approximately 1.8kg in total (based on 50g per egg and not allowing for any reduction in weight during cooking).  By my reckoning, that would feed 12 people generously.  &#xD;&#xA;&#xD;&#xA;Am I correct? " />
  <row Id="32989" PostHistoryTypeId="1" PostId="15564" RevisionGUID="7e9802c5-1ad4-4d98-9b9a-03300937c059" CreationDate="2011-06-17T15:59:09.420" UserId="2939" Text="How to judge quantity of fresh pasta dough per person" />
  <row Id="32990" PostHistoryTypeId="3" PostId="15564" RevisionGUID="7e9802c5-1ad4-4d98-9b9a-03300937c059" CreationDate="2011-06-17T15:59:09.420" UserId="2939" Text="&lt;pasta&gt;&lt;menu-planning&gt;&lt;weight&gt;" />
  <row Id="32991" PostHistoryTypeId="6" PostId="15559" RevisionGUID="e4e81379-6872-403d-893a-07e59a545029" CreationDate="2011-06-17T16:12:34.283" UserId="6345" Comment="edited tags" Text="&lt;food-science&gt;&lt;flour&gt;&lt;milling&gt;&lt;food-processing&gt;" />
  <row Id="32992" PostHistoryTypeId="2" PostId="15565" RevisionGUID="11e3d926-7103-4238-9b12-65fb17800c5d" CreationDate="2011-06-17T16:19:27.400" UserId="2047" Text="Michael Ruhlman (in &quot;Ratio&quot;) suggests starting with approximately 1 egg per person, and adding the appropriate amount of flour." />
  <row Id="32993" PostHistoryTypeId="6" PostId="15564" RevisionGUID="986f4791-b994-4ddf-8c2e-bc445a4bf9e4" CreationDate="2011-06-17T17:29:11.610" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;measurements&gt;&lt;menu-planning&gt;" />
  <row Id="32994" PostHistoryTypeId="2" PostId="15566" RevisionGUID="20eb865f-6a8d-4734-8fd5-0093fd6f8181" CreationDate="2011-06-17T17:31:04.840" UserId="3737" Text="You can try this: Heat slightly quince jelly with some water, in order to make it melt. Use a pipette to let drops fall in a glass of cold oil. That's more natural than other propositions I read here, and really delicious!" />
  <row Id="32995" PostHistoryTypeId="5" PostId="15566" RevisionGUID="4dfa6ffa-1e77-403c-a3d1-5bd2ae93502e" CreationDate="2011-06-17T17:38:33.390" UserId="3737" Comment="added 109 characters in body" Text="You can try this: Heat slightly quince jelly with some water, in order to make it melt. Use a pipette to let drops fall in a glass of cold oil. Use sunflower seed oil, which is not thickening when cold, put it in the fridge before you make your &quot;eggs&quot;. That's more natural than other propositions I read here, and really delicious!" />
  <row Id="32996" PostHistoryTypeId="2" PostId="15567" RevisionGUID="360208a5-bc03-40ee-adf2-4c9d383744f1" CreationDate="2011-06-17T19:19:55.950" UserId="6499" Text="I just tried this new recipe for meatballs that has you bake them and I lost very little liquid from them.  The new ingredient in this recipe was plain Greek yogurt.  My boyfriend absolutely loved them!  I don't mind sharing the recipe if you would like to try something new!" />
  <row Id="32997" PostHistoryTypeId="2" PostId="15568" RevisionGUID="4f3f3d5d-c76a-45b2-8980-6c4ab58660cb" CreationDate="2011-06-17T19:33:30.877" UserId="6499" Text="When I make box cake mixes, I use vanilla almond milk instead of water and olive oil instead of vegetable oil.  The vanilla almond milk gives it a hint of sweetness and the olive oil makes it fluffier.  And then a add a touch of cinnamon and nutmeg.  " />
  <row Id="32998" PostHistoryTypeId="5" PostId="15543" RevisionGUID="35382775-ed03-416d-abd3-c109cfd32f70" CreationDate="2011-06-17T19:58:56.023" UserId="15" Comment="added link, more description on use" Text="[Seitan (aka. wheat gluten/vital wheat gluten/wheat meat/fu*)][1] can be used to make chik'n nugget type chicken, but not as in breast or thigh, etc. Recipes abound on the internets.&#xD;&#xA;&#xD;&#xA; - The gist of using it involves bringing together compositional ingredients (basically the gluten) and flavoring, mixing to develop it into a rubbery mass, forming it into and using as a dough (i.e. making chik'n nugget cutouts).&#xD;&#xA;&#xD;&#xA;*There are differences between these, but they are all basically the same beast.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Seitan" />
  <row Id="32999" PostHistoryTypeId="2" PostId="15569" RevisionGUID="6cbdd118-828a-46b9-ba5a-eebdfdbd33c3" CreationDate="2011-06-17T20:06:28.823" UserId="6524" Text="This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was avocado in the pudding and the texture was just perfect!&#xD;&#xA;&#xD;&#xA;So I was wondering if avocado can be used instead of butter to bake cakes too.&#xD;&#xA;&#xD;&#xA;Has anyone tried this before?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33000" PostHistoryTypeId="1" PostId="15569" RevisionGUID="6cbdd118-828a-46b9-ba5a-eebdfdbd33c3" CreationDate="2011-06-17T20:06:28.823" UserId="6524" Text="Use Avocado instead of Butter to bake a cake?" />
  <row Id="33001" PostHistoryTypeId="3" PostId="15569" RevisionGUID="6cbdd118-828a-46b9-ba5a-eebdfdbd33c3" CreationDate="2011-06-17T20:06:28.823" UserId="6524" Text="&lt;butter&gt;" />
  <row Id="33002" PostHistoryTypeId="5" PostId="15559" RevisionGUID="d61c0274-e671-4ed1-a6c3-2b0882762eb0" CreationDate="2011-06-17T20:08:02.410" UserId="15" Comment="revised wording, added before/after bit to find out if there's any additional angles to get at an answer" Text="My father is a mills flour in a mill. He wants to know how can he make wheat, or flour more specifically, more white during the milling process? Is there anything that can be done before in preparation or after the process?" />
  <row Id="33003" PostHistoryTypeId="2" PostId="15570" RevisionGUID="3ca11da8-392d-4b14-82cf-82dc5b304f37" CreationDate="2011-06-17T20:13:47.537" UserId="6365" Text="This is a complex question, because there are several different ways to categorize soy sauces: from their **country of origin** (Chinese and Japanese are the ones most commonly contrasted --but as you saw in Wikipedia, there are many more), **color** (light, dark, white), **viscosity** (thin vs thick), **manufacturing process** (this has the most name variation, but there are just two options: fermented or chemical.  Fermented is the &quot;real thing&quot; and also is called naturally brewed, or slow-aged.  Chemical is the quick and, as usual, inferior-tasting alternative that abbreviates a months-long process into several short, chemically-laden days.  Additional names for this unfortunate approach are non-brewed, non-fermented, and artificial.)&#xD;&#xA;&#xD;&#xA;To focus my research, I tried to find a site that felt as though the writer was speaking directly to you: one that would encourage, and not overwhelm or confuse, as you decide whether to become a soy sauce affectionado.  Specifically, I wanted a resource that clearly addressed **FLAVOR PROFILE** and **USAGE**.  Surprisingly, a blogger named Barbara came to rest as my #1 recommendation:  [Tigers and Strawberries][1]. I like the simplicity and clarity of her writing style, as well as her experiential platform (complete with honest explanation of her biases).  The endless comments after her post provide additional insights that might be helpful, as well.&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/" />
  <row Id="33004" PostHistoryTypeId="2" PostId="15571" RevisionGUID="3eb66c78-1c21-4577-b046-d1c0d478ac93" CreationDate="2011-06-17T20:49:59.237" UserId="160" Text="Avocado is ~15% fat, and ~75% water. Butter is ~80% fat, ~17% water.&#xD;&#xA;&#xD;&#xA;I've never tried it, but you'll probably have to adjust your other liquids to account for the greatly increased water content and use more avocado than butter, to get the appropriate amount of fat.&#xD;&#xA;&#xD;&#xA;I suspect that the flavor would be apparent in all but the most strongly spiced cakes.&#xD;&#xA;&#xD;&#xA;You could also try (virgin) avocado oil.&#xD;&#xA;&#xD;&#xA;The saturated/unsaturated profile is quite different between avocado and butter, this may matter. A mix of avocado and lard or shortening may work better than just avocado." />
  <row Id="33005" PostHistoryTypeId="5" PostId="15570" RevisionGUID="31067e6b-9dda-4f2e-91f8-f933f24299a7" CreationDate="2011-06-17T20:58:34.257" UserId="6365" Comment="added 1085 characters in body" Text="This is a complex question, because there are several different ways to categorize soy sauces: &#xD;&#xA;&#xD;&#xA; 1. **COUNTRY OF ORIGIN** (Chinese and Japanese are the ones most commonly contrasted --but as you saw in Wikipedia, there are many more), &#xD;&#xA; 2. **COLOR** (light, dark, white), &#xD;&#xA; 3. **VISCOSITY** (thin, thick, jam), and &#xD;&#xA; 4. **MANUFACTURING PROCESS** (This has the most name variation, but there are just two options: fermented or chemical.  Fermented is the &quot;real thing&quot; and also is called naturally brewed, or slow-aged.  Chemical is the quick and, as usual, inferior-tasting alternative that abbreviates a months-long process into several short, chemically-laden days.  Additional names for this unfortunate approach are non-brewed, non-fermented, and artificial. To avoid this type, [study the label][1] and avoid anything containing those non-savory corrective ingredients like corn syrup and caramel coloring.)  &#xD;&#xA;&#xD;&#xA;To muddy the waters further, add into the mix the fact that ***flavor is most deeply influenced by the proportion of soybeans to grains*** -- yet this crucial factor is not typically used directly as a categorization tool.&#xD;&#xA;&#xD;&#xA;To focus my research, I tried to find a site that felt as though the writer was speaking directly to you: one that would encourage, and not overwhelm or confuse, as you decide whether to become a soy sauce affectionado.  Specifically, I wanted a resource that clearly addressed **FLAVOR PROFILE** and **USAGE**.  Surprisingly, a blogger named Barbara came to rest as my #1 recommendation:  [Tigers and Strawberries][2]. I like the simplicity and clarity of her writing style, as well as her experiential platform (complete with honest explanation of her biases).  The endless comments after her post provide additional insights that might be helpful, as well.&#xD;&#xA;&#xD;&#xA;Of course, [Harold McGee][3] always provides wonderful more scientifically-based, yet still somehow understandable, explanations.  He takes 5 full pages (496-500) in his book [On Food and Cooking][4] to discuss soy sauce in all its layered glory.   &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ylle.com/sites/kikkoman/html/industrial/ind_whybrewed.html&#xD;&#xA;  [2]: http://www.tigersandstrawberries.com/2006/03/03/soy-sauce-a-primer-on-the-types-functions-and-flavors-of-the-quintessential-condiment/&#xD;&#xA;  [3]: http://www.curiouscook.com/&#xD;&#xA;  [4]: http://books.google.com/books?id=bKVCtH4AjwgC&amp;pg=PA499&amp;lpg=PA499&amp;dq=what%20are%20the%20various%20names%20for%20chemically%20created%20soy%20sauce&amp;source=bl&amp;ots=qWGKffR7ni&amp;sig=ixVWvFAV4MrLlCpLXgkh-YDrGoQ&amp;hl=en&amp;ei=fa77TYDbEYGtgQez1KjnCg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=7&amp;sqi=2&amp;ved=0CEIQ6AEwBg#v=onepage&amp;q&amp;f=false" />
  <row Id="33006" PostHistoryTypeId="2" PostId="15572" RevisionGUID="925210b1-e77f-4022-8cb3-a48208829023" CreationDate="2011-06-17T21:01:33.537" UserId="4638" Text="There are two things you care about when you are making a cake. First, ratio. Second, sequence. &#xD;&#xA;&#xD;&#xA;The ratio is a weight ratio. For example, a muffin batter has 2 parts flour, 2 pars liquid, 1 part egg, and 1 part fat. You can use different types of liquid to make different kinds of muffins. You can make any amount of batter you want, provided you use keep the ratio.* &#xD;&#xA;&#xD;&#xA;The second point is the sequence of combining the ingredients. Look at pound cake and sponge cake: they are made with the same ingredients, using exactly the same ratio. But you combine the ingredients in a different order, producing two different types of cake layer. &#xD;&#xA;&#xD;&#xA;If you decide to change a recipe for avocado baking, you must keep both ratio and sequence in mind. An avocado contains, on average, 15% fat and 74% water. It also has 7% fiber, but as I assume that you'll puree the avocado first, it shoudln't roughen the cake too much, it will be nowhere like whole wheat cake. We can ignore the sugars (1%) and proteins (2%), as the amount is insignificant. &#xD;&#xA;&#xD;&#xA;As for the ratio, you can try using avocado, and then removing some fat and liquid from the cake recipe. As fresh avocado has 5 times more water than butter, it isn't possible to substitute all the butter from the original recipe - I don't know any cake recipes with such high water:butter ratios. You should rather replace the liquid, calculate how much butter is being replaced by avocado fat, and then add the remaining butter needed. It will still need fine tuning, because some of the avocado water is already trapped in the fiber, and won't hydrate the cake flour. I'd try out using maybe 140-160 g avocado puree for each 100 g liquid in the recipe. This will result in 115-120 g. avocado water. It will also deliver 20g fat. So for aforementioned cupcakes, we'll only need 5g additional fat (they use 25 g fat per 100 g liquid). Of course, layers for sponge cake or sachertorte are out of the question, because they don't use liquid in the first place. &#xD;&#xA;&#xD;&#xA;The second problem is the sequence. Some recipes expect you to cream the butter and sugar. These can't be made with avocado, as it is impossible to separate the fat and liquid in this case. Similarly, you can't use it to make a roux for a souffle (OK, that's not technically a cake). Other recipes don't require such careful mixing methods, and they should be fine with avocado puree. You can try practicaly anything where you are supposed to dump all liquid ingredients together, mix, and add the dry ones at once. &#xD;&#xA;&#xD;&#xA;Of course, you want also to consider the taste. Avocado has a somewhat earthy taste, and you'll probably notice it in a baked product. So fine cakes (like chiffon cake) are better off with butter. But most of those are made without liquid anyway. You can try to hide the taste in cakes which have a very strong taste of their own. Chocolate batters will be very good for this, but some flourless cake bases with a significant share of ground nuts should work too. Another option is to use avocado in some more hearty, heavy cakes, where the taste isn't a problem. It should function in sweet cakes, and will probably be perfect in savory cakes (think zucchini &amp; bacon cupcakes). It would be interesting to see what happens to a flaky crust where avocado puree is used instead of water (with butter accordingly reduced). If the texture remains OK, it should give a very nice note to quiches. &#xD;&#xA;&#xD;&#xA;If you replace a sour liquid with avocado (e.g. yogurt or buttermilk), don't use baking soda. If the recipe calls for it, use baking powder instead, because baking soda needs acidic ingredients for its leavening action. &#xD;&#xA;&#xD;&#xA;*But part of it waits too long for the previous patch to free the oven, the baking powder will bubble away and the muffins won't rise. " />
  <row Id="33007" PostHistoryTypeId="5" PostId="3935" RevisionGUID="257f1f40-bcf4-4a01-bbf6-82afe38650bc" CreationDate="2011-06-17T21:23:38.797" UserId="1229" Comment="removed extra words" Text="I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature.  Since I don't use it very often, it becomes hardened.  My work-around is to use a grater to grate it but it would be useful to avoid the problem in the first place.&#xD;&#xA;&#xD;&#xA;How should I store it to prevent hardening? Do I put it in the freezer? If so, does it need to come to room temperature before using it?&#xD;&#xA;" />
  <row Id="33008" PostHistoryTypeId="5" PostId="3189" RevisionGUID="bffe2baf-c562-4151-bf3a-3b3f9e73aa33" CreationDate="2011-06-17T21:25:58.843" UserId="1229" Comment="deleted 10 characters in body; edited title" Text="I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?&#xD;&#xA;" />
  <row Id="33009" PostHistoryTypeId="4" PostId="3189" RevisionGUID="bffe2baf-c562-4151-bf3a-3b3f9e73aa33" CreationDate="2011-06-17T21:25:58.843" UserId="1229" Comment="deleted 10 characters in body; edited title" Text="Parmesan rind:  should I use it, or trash it?" />
  <row Id="33010" PostHistoryTypeId="5" PostId="3383" RevisionGUID="a3adcefe-9730-45a4-a556-808ff73672c9" CreationDate="2011-06-17T21:26:55.660" UserId="1229" Comment="added 9 characters in body" Text="If beef steak needs to sit outside the refrigerator before cooking, should the same thing be done for tuna steaks too?" />
  <row Id="33011" PostHistoryTypeId="5" PostId="3970" RevisionGUID="7749877b-098e-4793-8b4a-cea50b00607f" CreationDate="2011-06-17T21:29:50.437" UserId="1229" Comment="deleted 13 characters in body" Text="I love my slow cooker but cooling food seems to take forever. Usually, I just pop the crock into the oven (no heat) and store until the next morning. So we're talking from 9PM (I eat dinner late) until 8 or 9 AM next day; some goes into the fridge; some into the freezer.&#xD;&#xA;&#xD;&#xA;Is this safe or is there a better way without putting it in the fridge right away and subjecting my already cold foods to heat/steam?" />
  <row Id="33012" PostHistoryTypeId="2" PostId="15573" RevisionGUID="781c53cb-2b14-4176-ab18-d3a8ea5e1444" CreationDate="2011-06-17T21:57:15.643" UserId="123" Text="Flour will whiten over time when stored. It generally takes several months to get a whiter color. Most flour manufacturers wish to speed this process up and so they actually bleach the flour using cholrine or benzoyl peroxide. This bleaching process also removes nutrietns which is why flour in the U.S. that has been bleached must also be &quot;fortified&quot; by having nutrients added back in.&#xD;&#xA;&#xD;&#xA;There isn't much you can do beforehand. After milling, you can either bleach for immediate affect or store and allow it to whiten naturally. Keep in mind that different flours are usually bleached with different chemicals depending on what you plan to do with the flour.&#xD;&#xA;&#xD;&#xA;I'll leave it to you to decide if it's worth the time and nutritional value to mix chemicals in to your flour for what is purely a cosmetic benefit." />
  <row Id="33013" PostHistoryTypeId="25" PostId="15569" RevisionGUID="d9b00336-5c28-42d7-85d0-325f53a1798d" CreationDate="2011-06-18T02:51:53.107" Comment="http://twitter.com/#!/StackCooking/status/81917013739577344" />
  <row Id="33014" PostHistoryTypeId="2" PostId="15574" RevisionGUID="d7531075-0814-40a9-b6bd-c5946e37204c" CreationDate="2011-06-18T05:04:07.650" UserId="2255" Text="Green pepper has a more bitter taste than red or yellow pepper. &lt;i&gt;(I hope you see what I mean, please tell me if not)&lt;/i&gt;&#xD;&#xA;&#xD;&#xA;Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a bit of sugar or something maybe?&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/qOauy.jpg" />
  <row Id="33015" PostHistoryTypeId="1" PostId="15574" RevisionGUID="d7531075-0814-40a9-b6bd-c5946e37204c" CreationDate="2011-06-18T05:04:07.650" UserId="2255" Text="How to remove the bitter taste from green bell pepper?" />
  <row Id="33016" PostHistoryTypeId="3" PostId="15574" RevisionGUID="d7531075-0814-40a9-b6bd-c5946e37204c" CreationDate="2011-06-18T05:04:07.650" UserId="2255" Text="&lt;bell-peppers&gt;" />
  <row Id="33017" PostHistoryTypeId="2" PostId="15575" RevisionGUID="8e58599d-9006-4e26-b40c-c083fe91ba22" CreationDate="2011-06-18T07:41:19.217" UserId="6530" Text="In Adelaide I have bought unsweetened puree in Coles and Woolies. You can also get the sweetened version. HOWEVER... they only tend to stock it at Christmas time... probably for Chestnut stuffing for Turkeys!!! Mind you... it's in a can... so get a few and keep them in the pantry!!!! Last year though, they were charging $6-7 dollars a tin... so if you DID get a recipe for unsweetened using fresh... I'd love to get it... as they are relatively cheap in Coles just at the moment!!!!!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33018" PostHistoryTypeId="25" PostId="15507" RevisionGUID="a1e8abee-69eb-4e50-98da-77b5813b01a8" CreationDate="2011-06-18T08:51:53.903" Comment="http://twitter.com/#!/StackCooking/status/82007615281967105" />
  <row Id="33019" PostHistoryTypeId="2" PostId="15576" RevisionGUID="7f7da92d-40ed-4e55-86bf-307217b49faf" CreationDate="2011-06-18T10:14:58.747" UserId="4194" Text="Well, the obvious answer is to add a little sugar, though this probably won't make much difference to the actual pepper itself. If you don't want a bitter tasting pepper, why don't you just use a red or yellow one in the first place?" />
  <row Id="33020" PostHistoryTypeId="2" PostId="15577" RevisionGUID="ad3bd600-4b6d-49db-9459-ce0de0e7b4c5" CreationDate="2011-06-18T13:10:37.013" UserId="4442" Text="Much of the bitterness comes from the skin. The skin can be removed with a peeler, or by roasting the pepper until the skin starts to release." />
  <row Id="33021" PostHistoryTypeId="2" PostId="15578" RevisionGUID="92a17dd6-cd70-4c0b-896f-775cebef0f4f" CreationDate="2011-06-18T13:57:55.223" UserId="6499" Text="I cook the pepper using olive oil and don't get that bitter taste.  It also could be the combination of seasonings that I use with the olive oil.  I have found that Mrs. Dash Tomato/basil/Garlic seasoning does wonders with the green bell pepper." />
  <row Id="33022" PostHistoryTypeId="6" PostId="15574" RevisionGUID="4fffdb7b-7509-4a07-b5ba-09fe3bcde746" CreationDate="2011-06-18T14:34:10.377" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;bell-peppers&gt;" />
  <row Id="33023" PostHistoryTypeId="2" PostId="15579" RevisionGUID="91f3a237-c3bb-45ce-be38-8f1dac75906e" CreationDate="2011-06-18T14:49:24.110" UserId="2047" Text="You'll need to go by the consistency of the stock. If your cooled stock is just slightly gelatinous, but falls apart easily when handled, it's probably around 1%. If it is as solid as &quot;dessert gelatin&quot; (Jello), it's around 3% or more. (source: &quot;On Food and Cooking&quot;)" />
  <row Id="33024" PostHistoryTypeId="2" PostId="15580" RevisionGUID="2444e174-d35a-4614-9113-f3c474bc9eee" CreationDate="2011-06-18T14:49:31.890" UserId="6531" Text="I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have the possibility of frying them directly at the place, but making them there would not probably be feasable.&#xD;&#xA;&#xD;&#xA;What would you advice me to do?&#xD;&#xA;&#xD;&#xA;1. make the rolls the night before, then freeze them and fry them the next day&#xD;&#xA;2. make the rolls the night before, keep them in the fridge and fry them the next day&#xD;&#xA;3. make and fry the rolls the night before. Reheat them (in the oven?) the next day (this sounds quite bad to me)&#xD;&#xA;&#xD;&#xA;I think I will have some with pork, some with shrimp and some with veggies only.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="33025" PostHistoryTypeId="1" PostId="15580" RevisionGUID="2444e174-d35a-4614-9113-f3c474bc9eee" CreationDate="2011-06-18T14:49:31.890" UserId="6531" Text="Make spring rolls in advance" />
  <row Id="33026" PostHistoryTypeId="3" PostId="15580" RevisionGUID="2444e174-d35a-4614-9113-f3c474bc9eee" CreationDate="2011-06-18T14:49:31.890" UserId="6531" Text="&lt;freezing&gt;&lt;food-preservation&gt;&lt;asian-cuisine&gt;" />
  <row Id="33027" PostHistoryTypeId="2" PostId="15581" RevisionGUID="d6e5e270-4c3b-4e32-8680-1baddb95ed4a" CreationDate="2011-06-18T15:01:21.780" UserId="41" Text="Green peppers are green because they are unripe.  Unripe fruits and vegetables are naturally more bitter and less sweet than ripe ones.  By far the easiest/laziest path is to just use a red pepper.  It's essentially the same food, just ripe.&#xD;&#xA;&#xD;&#xA;Sugar won't really do anything to the bitterness other than mask it. Salt *will*.  Khymos has written that [in parts of Asia, unripe fruit is commonly eaten with salt, salty spices, or soy sauce][1].  These are all excellent options for peppers, as they reduce the bitterness *and* enhance the taste.&#xD;&#xA;&#xD;&#xA;Finally, cook at low heat if possible.  Pan-fried peppers tend to be a fair shake bitterer than slow-grilled or oven-roasted peppers.&#xD;&#xA;&#xD;&#xA;(P.S. Removing the skin obviously works as well - I personally prefer them unskinned, but if you want to skin them, have a look at this [Chow video on it][2] - it's simple to do, you just char the outside and shake it in a plastic bag.)&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.khymos.org/2006/10/01/suppresion-of-bitterness/&#xD;&#xA;  [2]: http://www.chow.com/food-news/54314/how-to-roast-and-skin-a-red-pepper/" />
  <row Id="33028" PostHistoryTypeId="2" PostId="15582" RevisionGUID="6f662cae-15d7-4360-bde8-e2c4dcd5bb61" CreationDate="2011-06-18T15:48:57.140" UserId="4194" Text="I think the best choice is number 2, get them all wrapped up and ready to go, cover them tightly and pop them in the fridge.&#xD;&#xA;&#xD;&#xA;3 is possible but you risk them going soggy. They'll be fresher if you fry them on the day." />
  <row Id="33029" PostHistoryTypeId="2" PostId="15583" RevisionGUID="3c9c9a1b-5a22-4f91-bd27-7f82993ea876" CreationDate="2011-06-18T16:15:46.317" UserId="3058" Text="I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes to heat it up. Is it possible to do a similar thing with a homemade pie - bake the whole pie (not just the crust) most of the way one day, and then finish it off the next? I don't want to fully bake it and then heat it in the oven because I am afraid it will burn or overbake, but I also don't want to underbake it and have it go bad. &#xD;&#xA;&#xD;&#xA; " />
  <row Id="33030" PostHistoryTypeId="1" PostId="15583" RevisionGUID="3c9c9a1b-5a22-4f91-bd27-7f82993ea876" CreationDate="2011-06-18T16:15:46.317" UserId="3058" Text="Can I partially bake a pie?" />
  <row Id="33031" PostHistoryTypeId="3" PostId="15583" RevisionGUID="3c9c9a1b-5a22-4f91-bd27-7f82993ea876" CreationDate="2011-06-18T16:15:46.317" UserId="3058" Text="&lt;baking&gt;&lt;pie&gt;" />
  <row Id="33032" PostHistoryTypeId="2" PostId="15584" RevisionGUID="8da76979-78fb-4f67-ac77-aa7665c7a7a5" CreationDate="2011-06-18T17:29:11.720" UserId="4194" Text="I'd avoid the whole reheating issue altogether and simply keep the uncooked pie in the fridge, covered in plastic wrap, then bake it as normal when ready. The only issue you might have is if your filling is very runny, in which case you could par-bake it a little before filling to help it 'seal'." />
  <row Id="33033" PostHistoryTypeId="25" PostId="15583" RevisionGUID="172f42a4-9d59-43db-96e2-d4cce8dd8aa6" CreationDate="2011-06-18T17:51:53.853" Comment="http://twitter.com/#!/StackCooking/status/82143510215667712" />
  <row Id="33034" PostHistoryTypeId="5" PostId="15559" RevisionGUID="4a2b9827-73b2-4442-9236-da5a8497b399" CreationDate="2011-06-18T19:00:38.000" UserId="1229" Comment="deleted 13 characters in body" Text="My father is a flour miller. He wants to know how he can make wheat, or flour more specifically, whiter during the milling process. Is there anything that can be done before in preparation or after the process?" />
  <row Id="33035" PostHistoryTypeId="2" PostId="15585" RevisionGUID="b7673f22-535f-48e5-9920-0e1d61c90b1c" CreationDate="2011-06-18T20:04:50.143" UserId="6532" Text="A little pinch of saffron and some cayenne powder makes awesome quinoa." />
  <row Id="33036" PostHistoryTypeId="2" PostId="15586" RevisionGUID="95b321f0-b927-4642-ae62-c6edda2e7a1d" CreationDate="2011-06-18T20:15:27.813" UserId="6532" Text="I keep my spices in [half-pint mason jars][1] in a cabinet labeled with a sticker from a label maker.  The cabinet has three shelves (top to bottom):&#xD;&#xA;&#xD;&#xA; 1. Whole spices like cumin, mustard and fennel seeds up top.  &#xD;&#xA; 2. In the Middle I keep powdered spices like paprika and turmeric, along with ground up blends like taco seasoning and curry powder made from the stuff on the top shelf. &#xD;&#xA; 3. Bottom shelf has dried herbs (thyme, rosemary) and extracts (vanilla, almond).&#xD;&#xA;&#xD;&#xA;This way the most frequently used ones are on the bottom two shelves where I can get them easier.  The mason jars fit together well, they fit great in the narrow cabinet two up two across and three deep.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ball-Deluxe-Quilted-Jelly-Canning/dp/B000PSAMJG/ref=sr_1_4?s=home-garden&amp;ie=UTF8&amp;qid=1308427980&amp;sr=1-4" />
  <row Id="33037" PostHistoryTypeId="2" PostId="15587" RevisionGUID="a7d7b07a-cb6c-4e97-8fcd-8f716296ef3e" CreationDate="2011-06-18T20:29:52.183" UserId="6533" Text="please help me to identify the **tea** that I tried a long time ago: very small bright green leaves (3-5 mm long), after brewing leaves became fully open, with very accurate undamaged leaves, the tea brew itself green, slightly bitter taste, nice aftertaste, produce very energetic effect. I don't remember the tea name, but really want to buy one. Probable origin of the tea - Japan, Nepal, Bhutan.&#xD;&#xA;&#xD;&#xA;Thank's a lot in advance." />
  <row Id="33038" PostHistoryTypeId="1" PostId="15587" RevisionGUID="a7d7b07a-cb6c-4e97-8fcd-8f716296ef3e" CreationDate="2011-06-18T20:29:52.183" UserId="6533" Text="Name of the tea with tiny green leaves" />
  <row Id="33039" PostHistoryTypeId="3" PostId="15587" RevisionGUID="a7d7b07a-cb6c-4e97-8fcd-8f716296ef3e" CreationDate="2011-06-18T20:29:52.183" UserId="6533" Text="&lt;tea&gt;" />
  <row Id="33040" PostHistoryTypeId="2" PostId="15588" RevisionGUID="bdd5fedf-6fc1-4f1a-998c-c46c0cccd954" CreationDate="2011-06-18T20:45:57.250" UserId="5455" Text="Two shelves gives me a first cut at sorting spices.&#xD;&#xA;I know which spices belong up, and which down.&#xD;&#xA;This roughly halves the size of the problem.&#xD;&#xA;&#xD;&#xA;After that, a large variety of different jar types makes each spice quickly recognizable. Big jars do for the popular spices, small jars for the ones I use once a year. The Oregano belongs in an old Rohrig scrip bottle from the 70's. Marjoram and Savory share a single bottle type, but have distinct labels.&#xD;&#xA;&#xD;&#xA;My mother kept her spices in a drawer with color codes painted on the caps. She could quickly pick out what she wanted without lifting the jars to look at labels. Going that route lets you use lots of identical jars, and finding a color code is faster than reading" />
  <row Id="33041" PostHistoryTypeId="25" PostId="15580" RevisionGUID="489ba823-3e92-4e1d-b77b-5dd61b414905" CreationDate="2011-06-18T20:51:53.930" Comment="http://twitter.com/#!/StackCooking/status/82188808833077248" />
  <row Id="33042" PostHistoryTypeId="2" PostId="15589" RevisionGUID="1de71955-11d7-42df-b9f5-aafbcc531a7e" CreationDate="2011-06-18T21:15:56.120" UserId="1311" Text="I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled." />
  <row Id="33043" PostHistoryTypeId="1" PostId="15589" RevisionGUID="1de71955-11d7-42df-b9f5-aafbcc531a7e" CreationDate="2011-06-18T21:15:56.120" UserId="1311" Text="Is it safe to eat a pork loin that has been refrigerated for 6 days?" />
  <row Id="33044" PostHistoryTypeId="3" PostId="15589" RevisionGUID="1de71955-11d7-42df-b9f5-aafbcc531a7e" CreationDate="2011-06-18T21:15:56.120" UserId="1311" Text="&lt;food-safety&gt;&lt;pork&gt;" />
  <row Id="33045" PostHistoryTypeId="2" PostId="15590" RevisionGUID="80339336-c36c-4c0f-b685-6f95118f7fff" CreationDate="2011-06-18T21:47:51.743" UserId="4489" Text="I'm trying to slow-cook using indirect heat on my kettle-style grill, and having some temperature issues.&#xD;&#xA;&#xD;&#xA;Most of my experience with my grill follows one of two patterns:&#xD;&#xA;&#xD;&#xA; 1. First cook the food item (almost always meat) sous vide. Dump an inordinate amount of white-hot coals from the chimney into the kettle. Sear the meat for about 30 seconds for a quick crust without affecting the perfectly-done interior. Rest and serve&#xD;&#xA; 1. Sear first (following method above), then cook indoors.&#xD;&#xA;&#xD;&#xA;But, as much as I like the consistent results I get from cooking sous vide without having to pay attention, I am trying to improve my BBQ game.&#xD;&#xA;&#xD;&#xA;So, I tried using fewer coals, preheating them a bit less, and reducing the air flow. Even still, low and behold, I got a fairly hot fire going that I really didn't want this time. &#xD;&#xA;&#xD;&#xA;So, how do I cool it down? I'm trying to get from over 300 down to under 200. I think water will do the trick, but I worry it will put out the fire. I already have the airflow restricted--again, I'd be afraid of closing it off too much and killing the coals. What tricks are available to drop the temperature to a range I can start maintaining." />
  <row Id="33046" PostHistoryTypeId="1" PostId="15590" RevisionGUID="80339336-c36c-4c0f-b685-6f95118f7fff" CreationDate="2011-06-18T21:47:51.743" UserId="4489" Text="Cooling off a kettle-style grill" />
  <row Id="33047" PostHistoryTypeId="3" PostId="15590" RevisionGUID="80339336-c36c-4c0f-b685-6f95118f7fff" CreationDate="2011-06-18T21:47:51.743" UserId="4489" Text="&lt;grilling&gt;" />
  <row Id="33048" PostHistoryTypeId="2" PostId="15591" RevisionGUID="9af07209-e385-4a75-841f-766511be5364" CreationDate="2011-06-19T00:20:49.477" UserId="6499" Text="I put my &quot;spice&quot; rack on the back of the door to my pantry.  I went to Bed Bath &amp; Beyond and they have this over the door rack.  The top two shelves are used for baking and the bottom two shelves are used for cooking.  You can easily see every spice that you have and they are very accessible.  I absolutely love having the spices this way.  Not only are they easy to get to, but it also frees up counter space or shelf space in a pantry that would normally be dedicated for spices.  " />
  <row Id="33049" PostHistoryTypeId="2" PostId="15592" RevisionGUID="738b2b22-352b-45d3-b2c4-2951c549a0a5" CreationDate="2011-06-19T00:28:22.213" UserId="6499" Text="For a head of lettuce, I have a special Tupperware that is specifically designed for storing lettuce.  It keeps the lettuce fresher longer!  Definitely worth the money!" />
  <row Id="33050" PostHistoryTypeId="2" PostId="15593" RevisionGUID="cd1df645-23cd-4437-b75d-773170fa4147" CreationDate="2011-06-19T00:34:38.290" UserId="6499" Text="I had a friend that made Mussels using the piri piri sauce.  I also think that it might be tasty if you use that sauce on a nice burger!" />
  <row Id="33051" PostHistoryTypeId="2" PostId="15594" RevisionGUID="a295fe42-1b54-477e-9ec1-7596e12b0432" CreationDate="2011-06-19T01:10:22.347" UserId="6499" Text="For college students, I think they should learn how to make simple meals that can easily make left overs for the week.  Some of my personal favorites are: &#xD;&#xA;&#xD;&#xA;1.  Fajitas:  Marinate meat and cook with some bell peppers and onions.  And you can pick whatever toppings you like.&#xD;&#xA;2.  Chili:  Excellent for cold weather and takes maybe 30 minutes (or at least the recipe I use)&#xD;&#xA;3.  Spaghetti Sauce:  Everything tastes better fresh.  Also, I have found that left over spaghetti sauce will make excellent sauce for lasagna.  &#xD;&#xA;4.  Get a George Foreman grill and you can make anything you want.  All you need then is the seasonings!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33052" PostHistoryTypeId="16" PostId="15594" RevisionGUID="de002988-87e8-4a4b-be09-b7d8237c1568" CreationDate="2011-06-19T01:10:22.347" UserId="6499" />
  <row Id="33053" PostHistoryTypeId="2" PostId="15595" RevisionGUID="aa1682f1-4d09-443e-9207-3fd42762139e" CreationDate="2011-06-19T01:12:36.823" UserId="6499" Text="I have found that my new favorite &quot;Go to&quot; cookbook is&quot;&#xD;&#xA;&#xD;&#xA;The Complete Book of Gluten-Free Cooking.&#xD;&#xA;&#xD;&#xA;We are not gluten intolerant, but it has some of the tastiest recipes in it that I have made in a long time!" />
  <row Id="33054" PostHistoryTypeId="16" PostId="15595" RevisionGUID="90da71a6-8d0f-4ef0-bba1-18e2bb776112" CreationDate="2011-06-19T01:12:36.823" UserId="6499" />
  <row Id="33055" PostHistoryTypeId="2" PostId="15596" RevisionGUID="f6c70866-4997-4860-aa0d-fb07e351ba42" CreationDate="2011-06-19T01:19:25.707" UserId="6499" Text="This website doesn't specifically say loin, but it might be helpful.  &#xD;&#xA;&#xD;&#xA;&lt;http://www.clemson.edu/extension/hgic/food/food_safety/handling/hgic3511.html&gt;&#xD;&#xA;" />
  <row Id="33056" PostHistoryTypeId="2" PostId="15597" RevisionGUID="ea415720-cb2b-4edd-8e65-c500819aefd4" CreationDate="2011-06-19T01:25:05.607" UserId="6499" Text="My friend makes coconut crusts all the time and she bakes them at 350 degrees.  But AllRecipes.com bakes their crust at 325 degrees for 15 minutes." />
  <row Id="33057" PostHistoryTypeId="6" PostId="15395" RevisionGUID="a415a332-5dc5-4f30-9ebe-279713682af0" CreationDate="2011-06-19T01:49:13.530" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;pie&gt;&lt;temperature&gt;&lt;crust&gt;" />
  <row Id="33058" PostHistoryTypeId="2" PostId="15598" RevisionGUID="9936cf3b-3de2-4db4-a6c4-5ff86b2600ba" CreationDate="2011-06-19T02:36:06.833" UserId="295" Text="Simple answer:  fewer briquettes.  Space them out a bit.  You can make fine adjustments by raising the cooking surface or lowering the briquettes.  I know my kettle has a lower briquette grill, if you take out the main one.  I've also seen briquette grills with sunken channels to create small pockets of heat.  I also have a couple of trapezoidal briquette holders, which I can use to position briquettes and create warmer or cooler spots.&#xD;&#xA;&#xD;&#xA;Charcoal briquettes are designed to be a consistent temperature.  Of course, poorer quality briquettes will be less consistent or burn for less time, but in general any single briquette will burn as long and as hot as any other.&#xD;&#xA;&#xD;&#xA;Trying to douse or smother the briquettes may cause smoke or steam, but it's not going to have a good, consistent effect.&#xD;&#xA;&#xD;&#xA;[Interesting comparison info from Dutch Oven cooking][1]:  with a standard 12&quot; Dutch Oven, 12 briquettes in a ring under the oven and 12 spaced around the edge of the lid will give you approximately a 350 degree oven for about an hour.  Temperature is adjusted by adding or removing briquettes.  This means, in a grill, 24 briquettes could give you a grill temp near 350, if the food is about 2-3 inches away.  (The linked chart has a slightly different arrangement; 12/12 is what I learned as a simple rule of thumb, but everyone has different practices...  or may desire top browning or bottom boiling.)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chuckwagonsupply.com/faqs.html#temp" />
  <row Id="33059" PostHistoryTypeId="25" PostId="15589" RevisionGUID="84766c39-f675-4d17-99be-bb48bc27d5d3" CreationDate="2011-06-19T02:51:53.570" Comment="http://twitter.com/#!/StackCooking/status/82279405849812992" />
  <row Id="33061" PostHistoryTypeId="25" PostId="15587" RevisionGUID="22aad333-9032-4751-b83f-62ae3c5f8507" CreationDate="2011-06-19T05:51:54.360" Comment="http://twitter.com/#!/StackCooking/status/82324705096384512" />
  <row Id="33062" PostHistoryTypeId="2" PostId="15599" RevisionGUID="a4b1d87e-e825-4c54-9c4f-66d79f6798b6" CreationDate="2011-06-19T06:26:25.280" UserId="6345" Text="I cannot find a tea that matches your description, because the combination of Japanese style flavor and color and whole, small leaves is conflicting.  I'm trying to find more information about Nepalese and Bhutanese green teas, but unfortunately they're not as well known or documented. &#xD;&#xA;&#xD;&#xA;Perhaps we can work together to coax your memory and pin it down more?&#xD;&#xA;&#xD;&#xA;**I have four immediate questions to help pin it down more:**  &#xD;&#xA;&#xD;&#xA; - Was the brewed tea yellowish at all, or a true green shade (less common)?  I'm assuming you meant a true green when you said &quot;green&quot; but it isn't terribly specific.&#xD;&#xA; - Were there any sweetness to the tea?&#xD;&#xA; - What was the &quot;nice aftertaste&quot; you describe like?&#xD;&#xA; - Can you think of any other flavor or smell descriptions that apply?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Here's what I get from your description:**&#xD;&#xA;The use of whole leaves, not fragments and not pearls, rule out several categories of green tea, and is probably the most useful information. It is also unusual for Japan, which tends to fragment the leaves and roll them into little spikes called sencha rolls.  Many Japanese teas include parts of the tea plant other than just the leaves (buds, twigs, etc). &#xD;&#xA;&#xD;&#xA;The lack of a yellow tinge to the brewed tea suggests a Japanese, rather than Chinese, style green tea. This is the result of cooking the leaves in processing using steam (Japan), rather than a hot pan (China), the latter of which produces &quot;aroma molecules characteristic of roasted foods (pyrazines, pyrroles) and a yellow-green infusion&quot; (*On Food and Cooking*, pg 437). If there were grassier notes, that would further suggest a Japanese tea.  Ceylon green teas are  kin to assam tea, and tend to be darker in color, so that's right out.  &#xD;&#xA;&#xD;&#xA;The energetic effect and bitterness suggest a higher caffeine and phenolic compound level than normal for a green tea, and rule out something like Dragonwell which is naturally quite sweet. Which is a shame, because Dragonwell is phenomenal, and varieties can have the color and leave shape you describe." />
  <row Id="33063" PostHistoryTypeId="5" PostId="9084" RevisionGUID="5101bad5-0814-4680-b457-5f347893a1de" CreationDate="2011-06-19T09:49:28.647" UserId="641" Comment="added 2263 characters in body" Text="This is the best [hand pulled noodle tutorial][1] I've found out there. Enjoy!&#xD;&#xA;&#xD;&#xA;**Edit:** (quotes copied without asking permission (what's the policy for that?)&#xD;&#xA;&#xD;&#xA;&gt; Ingredients for making hand pulled noodles are relatively simple. You need flour, water, some oil, and a little salt. In addition, you can add some lye water or baking soda.&#xD;&#xA;&#xD;&#xA;&gt; Since most U.S. flour is really high in gluten, we'll mix a little bit of it will something that is really low in gluten: cake flour.&#xD;&#xA;&#xD;&#xA;&gt; The recipe is 300g total. Flour for dough. Salt for flavor. Baking soda for texture. Oil for workability.&#xD;&#xA;&#xD;&#xA;&gt; -156g cake flour&#xD;&#xA;&gt; -25g regular flour&#xD;&#xA;&gt; -110g warm water (the warmer the better)&#xD;&#xA;&gt; -2g salt&#xD;&#xA;&gt; -1g baking soda&#xD;&#xA;&gt; -6g vegetable oil&#xD;&#xA;&#xD;&#xA;Notice this is a formula, not a recipe.&#xD;&#xA;&#xD;&#xA;&gt; Combine all the ingredients in a bowl. Take a heavy spoon and stir it a bit. When you're ready, pour the mix onto a kneading surface and begin working it with your hands. Once it feels relatively smooth, you need to start the real kneading process. You have to knead and stretch the dough until the gluten structue starts to break down. If you've ever made bread, you know you have to work the gluten by kneading the bread ball. With noodle dough, you have to take it PAST that bread stage. It will end up feeling a lot like clay, and when you stretch it you'll notice it doesn't tear.&#xD;&#xA;&#xD;&#xA;&gt; **Pulling**&#xD;&#xA;&gt; 1. Be careful with the way you hold the dough. Make it a point to not grip the dough too tightly or it will tear when you pull it. Also try to hold the dough with anything BUT your fingertips (instead, hold the dough between your knuckles, for example), as your fingertips can apply too much point pressure and cause the dough to thin out and break.&#xD;&#xA;&gt; 2. The dough will resist long stretches. To get around this, it needs a rest here and there. You can provide this by stretching the dough like you're playing an accordion; many short, quick pulls. The dough also gets a rest when you fold it.&#xD;&#xA;&gt; 3. Speed helps if your noodles are uneven. The faster you stretch, the less the noodles will stretch under their own weight (which is the primary cause of unevenness).&#xD;&#xA;&gt; 4. Your first pull should be a full arms length. Pulls after that should be less than a full arms length. Otherwise you will end up with tears, especially with a smaller amount of dough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lukerymarz.com/noodles/" />
  <row Id="33064" PostHistoryTypeId="2" PostId="15600" RevisionGUID="4c8cc8dc-cc28-4b9c-8a09-f6931c9f69aa" CreationDate="2011-06-19T11:27:44.830" UserId="6538" Text="I want to buy myself a coffee machine so I can get nice and tasty coffee throughout the day. Basically my goals are&#xD;&#xA;&#xD;&#xA;- *Don't* really want to invest half the day in front of my machine, experimenting with all sort of weirdness&#xD;&#xA;- *Do* want excellent and nice looking coffee. &#xD;&#xA;- *Do* want to have milk foam.&#xD;&#xA;- *Don't* want to go over 500 euros.&#xD;&#xA;&#xD;&#xA;I'm OK with a cup of coffee taking like 15 minutes of preparation, but not much more.&#xD;&#xA;&#xD;&#xA;I heard from people that a bean-to-cup machine makes not a real cappuccino or espresso, because that can only be done by a portafilter machine, where you have to grind the beans yourself and prepare for much longer. Is that correct, or is that only fanboy sayings?&#xD;&#xA;" />
  <row Id="33065" PostHistoryTypeId="1" PostId="15600" RevisionGUID="4c8cc8dc-cc28-4b9c-8a09-f6931c9f69aa" CreationDate="2011-06-19T11:27:44.830" UserId="6538" Text="Wanna have a nice coffee machine" />
  <row Id="33066" PostHistoryTypeId="3" PostId="15600" RevisionGUID="4c8cc8dc-cc28-4b9c-8a09-f6931c9f69aa" CreationDate="2011-06-19T11:27:44.830" UserId="6538" Text="&lt;coffee&gt;" />
  <row Id="33067" PostHistoryTypeId="25" PostId="15574" RevisionGUID="ec74b5e9-dd3c-4e15-8c95-1efe43f49b37" CreationDate="2011-06-19T11:51:54.247" Comment="http://twitter.com/#!/StackCooking/status/82415302578675712" />
  <row Id="33068" PostHistoryTypeId="5" PostId="15600" RevisionGUID="08c65398-9727-4549-a018-a07c0155f954" CreationDate="2011-06-19T12:19:07.897" UserId="6538" Comment="added 61 characters in body" Text="I want to buy myself a coffee machine so I can get nice and tasty coffee throughout the day. Basically my goals are&#xD;&#xA;&#xD;&#xA;- *Don't* really want to invest half the day in front of my machine, experimenting with all sort of weirdness&#xD;&#xA;- *Do* want excellent and nice looking coffee. &#xD;&#xA;- *Do* want to have milk foam.&#xD;&#xA;- *Don't* want to go over 500 euros.&#xD;&#xA;&#xD;&#xA;I'm OK with a cup of coffee taking like 15 minutes of preparation, but not much more.&#xD;&#xA;&#xD;&#xA;I heard from people that a bean-to-cup machine makes not a real cappuccino or espresso, because that can only be done by a portafilter machine, where you have to grind the beans yourself and prepare for much longer. Is that correct, or is that only fanboy sayings?&#xD;&#xA;&#xD;&#xA;----&#xD;&#xA;&#xD;&#xA;EDIT: By &quot;coffee&quot;, I mean espresso and cappuccino. " />
  <row Id="33069" PostHistoryTypeId="2" PostId="15601" RevisionGUID="6e9ee3fd-e7c6-4372-a923-d6823bfc2251" CreationDate="2011-06-19T13:16:48.130" UserId="641" Text="Your best bet is to buy an inexpensive Nespresso type machine. I've been looking for a good coffee machine and I bought a professional machine for nearly 900€. The other option would have been an Nespresso for about 100€. Buy one with a milk foamer. A little bit more expensive, but within your range. Why do I recommend this type of machine? Capsules! All your cups come out equal. No hassle. A little bit more expensive than grinding your own coffee.&#xD;&#xA;&#xD;&#xA;The next best bet is consumer grade expresso machine from Krups (for instance), but then you have to grind your own coffee." />
  <row Id="33070" PostHistoryTypeId="4" PostId="15600" RevisionGUID="2131e885-a379-416e-9b00-d7594374b93e" CreationDate="2011-06-19T13:55:19.520" UserId="41" Comment="edited tags; edited title" Text="Can bean-to-cup machine make quality espresso/cappuccino?" />
  <row Id="33071" PostHistoryTypeId="6" PostId="15600" RevisionGUID="2131e885-a379-416e-9b00-d7594374b93e" CreationDate="2011-06-19T13:55:19.520" UserId="41" Comment="edited tags; edited title" Text="&lt;equipment&gt;&lt;coffee&gt;" />
  <row Id="33072" PostHistoryTypeId="25" PostId="15590" RevisionGUID="928deb68-f97c-451e-a755-4d110a4b0e60" CreationDate="2011-06-19T14:51:55.780" Comment="http://twitter.com/#!/StackCooking/status/82460605952438272" />
  <row Id="33073" PostHistoryTypeId="2" PostId="15602" RevisionGUID="08e3ea9e-716b-4fe1-87aa-8297ecdf726b" CreationDate="2011-06-19T15:56:26.123" UserId="1566" Text="Usually the &quot;flavorless&quot; version of various desserts or drinks is in fact vanilla flavored -- why not leaving the product just as it is, especially when the &quot;flavoured&quot; versions usually don't contain vanilla? Any why vanilla, not anything else? " />
  <row Id="33074" PostHistoryTypeId="1" PostId="15602" RevisionGUID="08e3ea9e-716b-4fe1-87aa-8297ecdf726b" CreationDate="2011-06-19T15:56:26.123" UserId="1566" Text="Why non-flavored variant is usually vanilla?" />
  <row Id="33075" PostHistoryTypeId="3" PostId="15602" RevisionGUID="08e3ea9e-716b-4fe1-87aa-8297ecdf726b" CreationDate="2011-06-19T15:56:26.123" UserId="1566" Text="&lt;vanilla&gt;" />
  <row Id="33076" PostHistoryTypeId="2" PostId="15603" RevisionGUID="f5dfb9a7-1ae2-4d38-b1ae-147b9ff17d41" CreationDate="2011-06-19T16:12:19.813" UserId="66" Text="Here's what I finally came up with - I'm very pleased with this solution.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The [jars are from Amazon.com][2], the labels are printed using a [Dymo LabelWriter Twin Turbo][3], and the shelf is a [3-Tier Bamboo Expanding Shelf from Container Store][4]. &#xD;&#xA;&#xD;&#xA;They're in alphabetical order, which I've actually find to work very well - never any doubt about where something is. &#xD;&#xA;&#xD;&#xA;This setup give me pleasure every time I look at it!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/PQMxi.jpg&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/B000ON8QXG/ref=wms_ohs_product_img_T2&#xD;&#xA;  [3]: http://global.dymo.com/enCA/Products/LabelWriter_Twin_Turbo.html&#xD;&#xA;  [4]: http://www.containerstore.com/shop/kitchen/cabinetOrganizers/upperCabinets?productId=10013618" />
  <row Id="33077" PostHistoryTypeId="2" PostId="15604" RevisionGUID="05ef2459-f9bc-43dc-919d-9329a5d07a50" CreationDate="2011-06-19T16:41:25.297" UserId="4853" Text="I was making a salad that contains hot peppers and accidentally licked my finger after dicing the peppers... now my lips are on fire. What can I do to stop it?" />
  <row Id="33078" PostHistoryTypeId="1" PostId="15604" RevisionGUID="05ef2459-f9bc-43dc-919d-9329a5d07a50" CreationDate="2011-06-19T16:41:25.297" UserId="4853" Text="How can I stop my lips from burning?" />
  <row Id="33079" PostHistoryTypeId="3" PostId="15604" RevisionGUID="05ef2459-f9bc-43dc-919d-9329a5d07a50" CreationDate="2011-06-19T16:41:25.297" UserId="4853" Text="&lt;hot-pepper&gt;" />
  <row Id="33080" PostHistoryTypeId="2" PostId="15605" RevisionGUID="b2ed5dcd-3b17-498a-991b-101a708c3740" CreationDate="2011-06-19T17:02:31.760" UserId="67" Text="I've done number two before, but typically the morning of, not actually overnight.&#xD;&#xA;&#xD;&#xA;Even that short in advance, the wrapper will start to get sticky and gummy, so you have to be careful about how you store them.&#xD;&#xA;&#xD;&#xA;I think the last time I did it, I rolled them in cornstarch before storing long term, but I can't recall if I still had any problems.  (I only tend to do it about once per year, not often enough to perfect the technique ... I think I also put something above them in the container (waxed paper?) so that there was less air to condense in the container)" />
  <row Id="33081" PostHistoryTypeId="2" PostId="15606" RevisionGUID="88a87197-abc6-445a-889a-c3f2bfc3a83b" CreationDate="2011-06-19T17:13:41.790" UserId="67" Text="One method that hasn't been mentioned yet.&#xD;&#xA;&#xD;&#xA;For those of us who keep bottles of water in the fridge or freezer (a good idea if you don't keep a full fridge, and live in an area that regularly looses power), you can take 'em out and drop them in with stews, stocks or the like to help chill them down quickly.  (from a slow cooker it'll work ... if it was recently at a boil, you might need to let it cool first, so you don't melt the containers)&#xD;&#xA;&#xD;&#xA;You can also use a bag of ice, or even fill a small pot with ice or cold water, and place it into the hot liquid, and cool it from the middle.&#xD;&#xA;&#xD;&#xA;This of course won't work with roasts or other large solid items, unfortunately.  For that, you can sometimes pull the large hunk of meat out, let that cool in the open, while you cool the liquid separately." />
  <row Id="33082" PostHistoryTypeId="5" PostId="15604" RevisionGUID="dd2edcec-344d-4b60-901a-b6a873852d62" CreationDate="2011-06-19T17:25:36.703" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Cure for burns from hot peppers / capsicum oil?](http://cooking.stackexchange.com/questions/3903/cure-for-burns-from-hot-peppers-capsicum-oil)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I was making a salad that contains hot peppers and accidentally licked my finger after dicing the peppers... now my lips are on fire. What can I do to stop it?" />
  <row Id="33083" PostHistoryTypeId="10" PostId="15604" RevisionGUID="fbb8f972-45e8-4b7b-b802-061c9eb77a84" CreationDate="2011-06-19T17:25:35.457" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33084" PostHistoryTypeId="6" PostId="15604" RevisionGUID="b229fbe1-5d30-4954-b423-a4e404af7574" CreationDate="2011-06-19T17:25:59.543" UserId="41" Comment="edited tags" Text="&lt;chilies&gt;&lt;capsicum&gt;" />
  <row Id="33085" PostHistoryTypeId="25" PostId="15602" RevisionGUID="0e2307a1-19df-4c99-a7a0-d9b72e98fcd1" CreationDate="2011-06-19T17:51:56.840" Comment="http://twitter.com/#!/StackCooking/status/82505909938565121" />
  <row Id="33086" PostHistoryTypeId="2" PostId="15607" RevisionGUID="d42fdcab-796b-499b-8e7b-36c80457a283" CreationDate="2011-06-19T17:58:08.480" UserId="6539" Text="As with all foods you put into or around your body now (thanks to ever *increasing* profit demands resulting in crap quality/ingredients/process) you simply have to become and expert yourself and find out exactly how it is made. Whether it is real sourdough made with wild yeast and actually fermented, or made with commercial bakers yeast. Gluten intolerant can usually eat real sourdough and not the fake commercial stuff so that's probably a good test!" />
  <row Id="33087" PostHistoryTypeId="2" PostId="15608" RevisionGUID="0027cfd5-394f-4e36-ae0a-1bf3287dd91a" CreationDate="2011-06-19T18:05:12.473" UserId="67" Text="It likely depends on what shape you want to store them in.  I have good luck just putting the bag in the crisper in my fridge, assuming I use them within a few weeks.  Of course, it helps to shop at a grocery store that has a good turnover, and they haven't already been sitting there for 2-3 weeks (or spent a week being shipped cross-country)&#xD;&#xA;&#xD;&#xA;If you find that the carrots have gotten a little dehydrated from long storage, you can actually wrap 'em in a damp paper towel and leave them for a day or so, and they'll come back.  You could likely also soak them in water ... my mom used to cut up carrots, and had a tupperware?rubbermaid? container with an insert in it so you could fill it with water, then lift things up out of the water ... and they'd stay good in there for a week or more (she kept 'em so as kids we'd have healthy things easy to snack on)" />
  <row Id="33088" PostHistoryTypeId="2" PostId="15609" RevisionGUID="3659927b-2a5b-491d-b3a7-6e00b9fe6a9d" CreationDate="2011-06-19T18:06:09.663" UserId="5823" Text="It seems like it is always hit and miss when it comes to eating jalepenos.  What are some ways to tell if the Jalapeno is hot or not, besides tasting it?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="33089" PostHistoryTypeId="1" PostId="15609" RevisionGUID="3659927b-2a5b-491d-b3a7-6e00b9fe6a9d" CreationDate="2011-06-19T18:06:09.663" UserId="5823" Text="How does one tell if a jalapeno is hot?" />
  <row Id="33090" PostHistoryTypeId="3" PostId="15609" RevisionGUID="3659927b-2a5b-491d-b3a7-6e00b9fe6a9d" CreationDate="2011-06-19T18:06:09.663" UserId="5823" Text="&lt;spicy-hot&gt;&lt;jalapeno&gt;" />
  <row Id="33091" PostHistoryTypeId="5" PostId="15609" RevisionGUID="79a29cff-1698-469f-b4c0-35f1444c0e0f" CreationDate="2011-06-19T18:12:14.493" UserId="5823" Comment="edited body" Text="It seems like it is always hit and miss when it comes to eating jalepenos.  What are some ways to tell if the jalapeno is hot or not, besides tasting it?&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="33092" PostHistoryTypeId="4" PostId="15609" RevisionGUID="9e542312-ec10-4208-957f-0ee9e6e981b3" CreationDate="2011-06-19T19:01:07.433" UserId="5823" Comment="edited title" Text="How does one tell if a jalapeno is spicy?" />
  <row Id="33093" PostHistoryTypeId="2" PostId="15610" RevisionGUID="b04dcb7b-197f-4e8e-98d1-b0a7809da088" CreationDate="2011-06-19T19:33:47.447" UserId="5484" Text="The only way to test for capsaicin besides tasting is chemical testing, namely liquid chromatography. Problem is, the same kind of chili can be quite different in heat, even on the same bush it can be quite different from my experience. No idea why, though.&#xD;&#xA;&#xD;&#xA;Here is one tip on how to check the heat of a chili without actually eating part of it, but still cutting it apart: Cut through the chili below the stem, touch the membranes, touch your tongues, feel the heat.&#xD;&#xA;http://www.chow.com/videos/show/chow-tips/78517/how-to-test-the-heat-of-your-chiles&#xD;&#xA;&#xD;&#xA;You can adjust the amount of heat a chili adds to the dish by removing the white membranes. Just add the colored flesh, check for heat, and add membranes until the desired spiciness is obtained. Capsaicin is only produced in the white mebranes in the center. It may move inside the fruit, though. Areas closer to the membranes will be hotter (like, the seeds), than other parts. &#xD;&#xA;" />
  <row Id="33094" PostHistoryTypeId="25" PostId="15609" RevisionGUID="7012f1bf-749f-4a3c-bc55-0af54fd773b1" CreationDate="2011-06-19T20:51:57.823" Comment="http://twitter.com/#!/StackCooking/status/82551213551394817" />
  <row Id="33095" PostHistoryTypeId="2" PostId="15611" RevisionGUID="a3d7ccfd-9aea-4cd5-b549-3c5cc3e8f37e" CreationDate="2011-06-19T21:00:40.090" UserId="4239" Text="So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks.&#xD;&#xA;&#xD;&#xA;My question is this:  Why is store mayo white?  What makes it white?&#xD;&#xA;&#xD;&#xA;I'm fine with mine being the color it is, but now it's driving me crazy as why it's white in the stores. Is it a preservative thing?  Is it an appearance thing?" />
  <row Id="33096" PostHistoryTypeId="1" PostId="15611" RevisionGUID="a3d7ccfd-9aea-4cd5-b549-3c5cc3e8f37e" CreationDate="2011-06-19T21:00:40.090" UserId="4239" Text="What makes store brand mayo white?" />
  <row Id="33097" PostHistoryTypeId="3" PostId="15611" RevisionGUID="a3d7ccfd-9aea-4cd5-b549-3c5cc3e8f37e" CreationDate="2011-06-19T21:00:40.090" UserId="4239" Text="&lt;mayonnaise&gt;" />
  <row Id="33098" PostHistoryTypeId="2" PostId="15612" RevisionGUID="918f351a-53df-4238-ad41-161ab823f85d" CreationDate="2011-06-19T21:36:39.227" UserId="6540" Text="I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them until they are crisp. How long should I boil them so they are cooked through, but not limp?" />
  <row Id="33099" PostHistoryTypeId="1" PostId="15612" RevisionGUID="918f351a-53df-4238-ad41-161ab823f85d" CreationDate="2011-06-19T21:36:39.227" UserId="6540" Text="How long should I boil green beans to get them crisp?" />
  <row Id="33100" PostHistoryTypeId="3" PostId="15612" RevisionGUID="918f351a-53df-4238-ad41-161ab823f85d" CreationDate="2011-06-19T21:36:39.227" UserId="6540" Text="&lt;vegetables&gt;&lt;cooking-time&gt;&lt;boiling&gt;&lt;fresh&gt;" />
  <row Id="33101" PostHistoryTypeId="2" PostId="15613" RevisionGUID="80444063-c32f-4b16-8b1f-80d65de0eebf" CreationDate="2011-06-19T21:57:07.360" UserId="4580" Text="The cooking time of green beans can vary quite a bit.&#xD;&#xA;It will be at least 10-15 min, sometimes it can go up to 30 minutes.&#xD;&#xA;&#xD;&#xA;I advise you to cook them for about 10 minutes and taste one. Do so every two-three minutes until you have them a tiny bit too hard for your taste.&#xD;&#xA;After that, you will fry the beans (for example with oil/butter and onion) which will make them a bit softer, as you like them." />
  <row Id="33102" PostHistoryTypeId="2" PostId="15614" RevisionGUID="bcdab58d-3b26-40a5-8ba1-4425b00b4cdc" CreationDate="2011-06-19T22:16:55.837" UserId="4638" Text="Mayonnaise is an emulsion (small bubbles of watersoluble liquid suspended in fat). All the small bubbles break the light; this is why any emulsion is white per default (like milk). &#xD;&#xA;&#xD;&#xA;Of course, when an emulsion contains a dye, it has the color of the dye (or rather, a mix of white and the color of the dye). This is what happens in homemade mayonnaise, it gets colored yellow from the pigments in egg yolk (primarily xanthophylls). &#xD;&#xA;&#xD;&#xA;Store bought mayonnaise, on the other hand does not contain egg yolks. It is made by combining oil, emulsifiers, and proteins (usually whey proteins). I think that they can't sell you a real mayo even if they wanted to, because of the raw egg content. But even if selling it is legal, it'd have a shelf life from 3-5 days from production to consumption. This is clearly not feasible in supermarket distribution. So they just forego the eggs and make a stable sauce without it, calling it &quot;mayonnaise&quot;. As its ingredients don't contain a dye, it stays white - or rather off-white, because the oil itself is yellow. " />
  <row Id="33103" PostHistoryTypeId="2" PostId="15615" RevisionGUID="dab0bdbb-978c-4fb8-a6dd-886d2764c5ea" CreationDate="2011-06-19T23:22:57.277" UserId="6541" Text="I keep them in a lower corner cabinet (lazy-susan style), stickers with labels on caps, like kinds together, most frequently accessed on the ends nearest the opening.&#xD;&#xA;" />
  <row Id="33104" PostHistoryTypeId="25" PostId="15611" RevisionGUID="793d1c2e-aec0-4fc4-9053-88446a073d2e" CreationDate="2011-06-19T23:51:58.990" Comment="http://twitter.com/#!/StackCooking/status/82596516467978240" />
  <row Id="33105" PostHistoryTypeId="2" PostId="15616" RevisionGUID="87921d31-d2f1-4acd-9b3b-b971a6b6a7b6" CreationDate="2011-06-20T00:08:52.423" UserId="6345" Text="**Why Vanilla???**&#xD;&#xA;&#xD;&#xA;Vanilla is a rich and powerful flavor, which due to its complexity (over 200 flavor compounds involved, besides the dominant vanilla) can be combined with a plethora of other flavors without conflicting.  It just provides a good neutral base to build on.  The vanilla also enriches the products if they are combined with additional flavorings, adding body and depth to the final result.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Ok, so Vanilla makes sense, but why add ANY flavoring?**&#xD;&#xA;&#xD;&#xA;On their own, sweet products may not have much flavor (remember, ice cream is just milk, sugar, and cream).  Vanilla gives them a little flavor as a starting point.  It also masks any unpleasant flavors present as a result of ingredients.  For example, truly unflavored yogurt has a  fairly strong lactic acid flavor of its own; this is something where you can get a TRULY unflavored yogurt and see what I mean.   It's a whole different animal, and brings to mind that it's simply soured milk. Carbonated water similarly has a fairly unpleasant bite to it when no flavoring is added, as a result of the carbon dioxide reacting with water to produce carbonic acid.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;**Why can't I find stuff without ANY flavoring?**&#xD;&#xA;&#xD;&#xA;You can, if you know where to look!  The truly unflavored products are generally used differently than their vanilla-flavored &quot;unflavored&quot; counterparts.  Club soda / seltzer water is simply unflavored soda, and is stored with the stuff for mixed drinks, since that's where it is normally. Unflavored yogurt is used in cooking savory Mediterranean dishes, and may be to the side of the flavored yogurts.  As the comment mentions, unflavored ice cream is available as sweet cream. &#xD;&#xA;&#xD;&#xA;I can't think of any other normally-vanilla flavored products, but if you can come up with some, I can probably find them for you under a different name.&#xD;&#xA;" />
  <row Id="33106" PostHistoryTypeId="2" PostId="15617" RevisionGUID="4a30d476-9daf-46ac-9391-0eb07f9a8d4c" CreationDate="2011-06-20T00:35:17.397" UserId="6345" Text="**It's the presence of egg whites and using water rather than extra yolks.**&#xD;&#xA;&#xD;&#xA;Store mayonnaise use some whole eggs, not just yolks, which give it a light color, and add water to increase volume, rather than relying on the moisture in the yolks and vinegar.  To quote *On Food and Cooking*, page 634: &#xD;&#xA;&#xD;&#xA;&gt; Though cookbooks often say that the&#xD;&#xA;&gt; ratio of oil to egg yolk is critical,&#xD;&#xA;&gt; that one can only emulsify a half-cup&#xD;&#xA;&gt; or cup of oil, this isn't true. A&#xD;&#xA;&gt; single yolk can emulsify of dozen cups&#xD;&#xA;&gt; of oil or more.  What *is* critical is&#xD;&#xA;&gt; the ratio of oil to water: there must&#xD;&#xA;&gt; be enough of the continuous phase for&#xD;&#xA;&gt; the growing population of oil droplets&#xD;&#xA;&gt; to fit into.&#xD;&#xA;&#xD;&#xA;This means you can use less yolks and just add water to get your volume.  But, since the yolks add the color, the end result is paler.  This is what commercial mayonnaises do.  They can get away with including egg whites by using very powerful machines to emulsify the mayonnaise, and in some cases add emulsifiers such as lecithin to help stabilize it.&#xD;&#xA;" />
  <row Id="33107" PostHistoryTypeId="2" PostId="15618" RevisionGUID="37d810eb-e54f-4364-90a7-740b826c2c29" CreationDate="2011-06-20T00:40:36.803" UserId="6345" Text="You shouldn't cook more than a few minutes, and should cool them as quickly as possible afterwards.  Ideally, you'll be blanching them, and here's how:&#xD;&#xA;&#xD;&#xA; 1. Bring a pot of water with a pinch of salt in it to a roiling boil&#xD;&#xA; 2. Dump beans in, and cook for a few minutes&#xD;&#xA; 3. Check that beans are fully cooked (time will vary by variety and ripeness of beans)&#xD;&#xA; 4. Strain beans, and IMMEDIATELY transfer to an prepared ice water bath to cool as fast as possible&#xD;&#xA;&#xD;&#xA;This ensures beans are precisely cooked, but do not have a chance to over-cook, and using the ice water helps them retain color and flavor. &#xD;&#xA;&#xD;&#xA;It's how we get deliciously crisp haricot vert (French green beans) at the restaurant I work for. Note that cooking times and crispness will also vary based on the variety and age at which the beans were picked." />
  <row Id="33108" PostHistoryTypeId="5" PostId="15617" RevisionGUID="bb368052-fc7f-48d9-ac28-bfe274f7f217" CreationDate="2011-06-20T01:09:32.527" UserId="6345" Comment="re-structure answer to be more readable" Text="**Short answer: store mayonnaise has less yolks per volume oil, and yolks give most of the yellow color.**&#xD;&#xA;&#xD;&#xA;Mainly the reason is that store mayonnaise adds water, rather than relying on the moisture in the egg yolks and vinegar.  To quote *On Food and Cooking*, page 634: &#xD;&#xA;&#xD;&#xA;&gt; Though cookbooks often say that the&#xD;&#xA;&gt; ratio of oil to egg yolk is critical,&#xD;&#xA;&gt; that one can only emulsify a half-cup&#xD;&#xA;&gt; or cup of oil, this isn't true. A&#xD;&#xA;&gt; single yolk can emulsify of dozen cups&#xD;&#xA;&gt; of oil or more.  What *is* critical is&#xD;&#xA;&gt; the ratio of oil to water: there must&#xD;&#xA;&gt; be enough of the continuous phase for&#xD;&#xA;&gt; the growing population of oil droplets&#xD;&#xA;&gt; to fit into.&#xD;&#xA;&#xD;&#xA;This means you can use less yolks and just add water to get your volume.  Since yolks impart most of the yellow color (from plant pigments called xanthophylls), this reduces color considerably.  &#xD;&#xA;&#xD;&#xA;Store mayonnaise also use some whole eggs, not just yolks, which do not emulsify as well, but are cheaper.  This further reduces the amount of yolk in the result. Note that while home mayonnaises use yolks, store mayonnaises can get away with including egg whites by using very powerful machines to emulsify the mayonnaise, and in some cases add emulsifiers such as lecithin to help stabilize it." />
  <row Id="33109" PostHistoryTypeId="2" PostId="15619" RevisionGUID="fa1a4f68-aaf6-4b0a-9aa4-453d98d3b470" CreationDate="2011-06-20T01:09:46.807" UserId="4039" Text="Every green bean is different. Sometimes even from the same vine picked at different times the bean will be more tender and sweet than at other times requiring less cooking time.&#xD;&#xA;&#xD;&#xA;The beans will release certain chemicals into the water which will turn them a dark green so use a very high water to bean ratio and salted water also helps keep the beans bright green.&#xD;&#xA;&#xD;&#xA;Because each batch of beans are different it's hard to say how long it will take, but if cooked too long they become mushy and a little too waxy. The general rule is when the bean is no longer squeaky on the teeth when bit into it's done. Chew on a partially cooked green bean and you will understand. &#xD;&#xA;&#xD;&#xA;The Blue Lake require far more cooking than a snap pea or snow pea and shouldn't be expected to have the same crunch when cooked properly. The squeak needs to go away." />
  <row Id="33110" PostHistoryTypeId="2" PostId="15620" RevisionGUID="bd0646f3-d3a5-4af2-99f1-f1111e506651" CreationDate="2011-06-20T01:19:08.673" UserId="4039" Text="I once left a whole New York strip in the walk in cooler for two weeks and it was great. Chances are that the salt and acid in the marinade preserved the pork well enough it would still be safe to eat after six days. I would check for slime and foul odor. There are several other factors involved such as how it was handled before put in the refrigerator. For example, a piece of pork that was at room temp for one hour with a semi sterile knife trimming it might not last three days. I always go with whether it has an off odor or not. I find that meat which has aged a little in the fridge will have a more robust defined flavor. If you run your finger across it and feel any type of slime just get rid of it." />
  <row Id="33111" PostHistoryTypeId="2" PostId="15621" RevisionGUID="b3d62b32-a08f-43ba-a68b-8802670f72c6" CreationDate="2011-06-20T01:24:28.750" UserId="4039" Text="Kraft Mac and Cheese with smoked sundried tomatoes and lump crab meat." />
  <row Id="33112" PostHistoryTypeId="16" PostId="15621" RevisionGUID="6dfba666-51f9-4e04-b52c-be3e555b878a" CreationDate="2011-06-20T01:24:28.750" UserId="4039" />
  <row Id="33113" PostHistoryTypeId="2" PostId="15622" RevisionGUID="0f61902b-2d7d-4ad3-a3b4-255d4ca30bab" CreationDate="2011-06-20T01:35:37.153" UserId="6345" Text="I like my spices like I like my women: ground up and in the freezer.    :-D&#xD;&#xA;&#xD;&#xA;In all seriousness, my spices are too numerous to conveniently store in one spot.  I usually buy bulk spices at Whole Foods, and refill my own shaker jars.  When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder.  Extra bulk spices and whole spices are stored in my freezer for longevity. &#xD;&#xA;&#xD;&#xA;Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc).  Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard. &#xD;&#xA;&#xD;&#xA;**ALL of my spices have labels for when they were purchased.  I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors.**  Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well." />
  <row Id="33114" PostHistoryTypeId="2" PostId="15623" RevisionGUID="3901a011-acc0-4224-963e-1a3b14316ff1" CreationDate="2011-06-20T01:48:46.490" UserId="4039" Text="I've worked with an earlier model of the [GE Profile Advantium][1]. It's actually a super awesome oven. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://products.geappliances.com/ApplProducts/Dispatcher?REQUEST=SpecPage&amp;Sku=PSB1000NWW" />
  <row Id="33115" PostHistoryTypeId="2" PostId="15624" RevisionGUID="1c84afbb-7ad9-42c3-84a7-1ba107636365" CreationDate="2011-06-20T02:35:23.200" UserId="15" Text="I would like to know more about how the loin came to be marinated. Considering the majority of supermarkets sell pre-marinated pork loins, and it seems unlikely that they are meant to be cooked within 6 days of processing/packaging, it seems more than likely that as long as:&#xD;&#xA;&#xD;&#xA; - the pork loin didn't remain at room temperature for long&#xD;&#xA; - it wasn't pulled out and put back and given further time to incubate pathogens&#xD;&#xA;&#xD;&#xA;You should be able to cook the pork loin without too much worry. Would I try to go for a medium-rare? No, I would definitely cook it thoroughly, call me superstitious. Nonetheless, the fact that the that it was basically brined sounds like it should hold steady with the natural preservatives.&#xD;&#xA;&#xD;&#xA;Would I apply this reasoning to a fresh butcher cut? I guess that's the tragedy there, although it would be a better cut, I would probably get rid of it sooner. I hope that if this doesn't give you an answer to you specific situation, it provides some value." />
  <row Id="33116" PostHistoryTypeId="2" PostId="15625" RevisionGUID="5c8860b9-9d78-4524-8801-cf7aff426c8c" CreationDate="2011-06-20T02:55:19.320" UserId="3672" Text="This made me think about my early cooking days when I had a baby and a toddler to care for. The meals I made were mostly everything  mixed together in a pan and baked in the oven for two hours. I would add some sort of meat (like chicken thighs for example) chopped onion, mixed frozen veggies. And then I would pour a can of mushroom soup over top, cover with foil and bake. Voila- tasty ,Easy to make and not many dishes to wash....plus the food would cook evenly and was quite moist so easy for small children to eat. &#xD;&#xA;Something else I learned early on was how to make a white sauce with a basic roux and then flavor it with whatever seasonings or flavors desired for the meal. (Usually a garlic cheese sauce) I would cook the meat separately (baked usually, ovens keep your hands free for dealing with the little ones), usually with a simple seasoning or marinade (soy sauce worchestershire sauce and garlic, salt &amp; pepper). I would cook some veggies and a starch and then mix the white sauce with them. &#xD;&#xA;I know this post was asking about cooking for college students, but I think the experience of cooking when you have small children to look after is similar in that you would like things on the easy side because you are consumed with something else. &#xD;&#xA;So... just another idea thrown out there." />
  <row Id="33117" PostHistoryTypeId="16" PostId="15625" RevisionGUID="1eb18a91-df27-4c06-b04f-75e010c315cd" CreationDate="2011-06-20T02:55:19.320" UserId="3672" />
  <row Id="33118" PostHistoryTypeId="6" PostId="15611" RevisionGUID="2c08ab37-47c9-467e-882e-9f8cfa13be3d" CreationDate="2011-06-20T03:12:20.957" UserId="41" Comment="edited tags" Text="&lt;mayonnaise&gt;&lt;color&gt;" />
  <row Id="33119" PostHistoryTypeId="2" PostId="15626" RevisionGUID="3ac8e1a2-a04b-4acd-8585-8804d1922724" CreationDate="2011-06-20T03:55:24.733" UserId="866" Text="We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake flavor. What gives yellow cake its flavor? Even without the egg, this flavor is apparent, so it can't be entirely egg related, especially comparing yellow and white cake flavors." />
  <row Id="33120" PostHistoryTypeId="1" PostId="15626" RevisionGUID="3ac8e1a2-a04b-4acd-8585-8804d1922724" CreationDate="2011-06-20T03:55:24.733" UserId="866" Text="Which part of yellow cake batter gives it the yellow cake flavor?" />
  <row Id="33121" PostHistoryTypeId="3" PostId="15626" RevisionGUID="3ac8e1a2-a04b-4acd-8585-8804d1922724" CreationDate="2011-06-20T03:55:24.733" UserId="866" Text="&lt;flavor&gt;&lt;cake&gt;&lt;batter&gt;" />
  <row Id="33122" PostHistoryTypeId="5" PostId="15617" RevisionGUID="369c886f-b268-4b94-8f7c-9a9636a07659" CreationDate="2011-06-20T05:05:34.347" UserId="6345" Comment="a single typo" Text="**Short answer: store mayonnaise has less yolks per volume oil, and yolks give most of the yellow color.**&#xD;&#xA;&#xD;&#xA;Mainly the reason is that store mayonnaise adds water, rather than relying on the moisture in the egg yolks and vinegar.  To quote *On Food and Cooking*, page 634: &#xD;&#xA;&#xD;&#xA;&gt; Though cookbooks often say that the&#xD;&#xA;&gt; ratio of oil to egg yolk is critical,&#xD;&#xA;&gt; that one can only emulsify a half-cup&#xD;&#xA;&gt; or cup of oil, this isn't true. A&#xD;&#xA;&gt; single yolk can emulsify a dozen cups&#xD;&#xA;&gt; of oil or more.  What *is* critical is&#xD;&#xA;&gt; the ratio of oil to water: there must&#xD;&#xA;&gt; be enough of the continuous phase for&#xD;&#xA;&gt; the growing population of oil droplets&#xD;&#xA;&gt; to fit into.&#xD;&#xA;&#xD;&#xA;This means you can use less yolks and just add water to get your volume.  Since yolks impart most of the yellow color (from plant pigments called xanthophylls), this reduces color considerably.  &#xD;&#xA;&#xD;&#xA;Store mayonnaise also use some whole eggs, not just yolks, which do not emulsify as well, but are cheaper.  This further reduces the amount of yolk in the result. Note that while home mayonnaises use yolks, store mayonnaises can get away with including egg whites by using very powerful machines to emulsify the mayonnaise, and in some cases add emulsifiers such as lecithin to help stabilize it." />
  <row Id="33123" PostHistoryTypeId="5" PostId="15589" RevisionGUID="c758d168-9070-4750-bfc8-3639fde57c00" CreationDate="2011-06-20T05:40:43.477" UserId="1311" Comment="Updated with results" Text="I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I'd hate to waste a good tenderloin. The marinade is really more of a brine made of apple juice, sugar, soy sauce, salt and some spices. It was in the back of refrigerator, so it remained quite well chilled.&#xD;&#xA;&#xD;&#xA;Update!&#xD;&#xA;&#xD;&#xA;As many folks mentioned, I used the power of The Sniff Test and everything smelled fine. We ate it and no one died or fell ill. In fact, it was quite tasty. I was afraid the taste would be off, but it was great!" />
  <row Id="33124" PostHistoryTypeId="2" PostId="15627" RevisionGUID="efc9bc62-9174-499a-9ce2-b080f6d6ab2b" CreationDate="2011-06-20T05:50:00.747" UserId="6168" Text="I have seen this thread: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs, but I won't want to use a fridge neither I have any garden. All I have is the plastic bottle.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33125" PostHistoryTypeId="1" PostId="15627" RevisionGUID="efc9bc62-9174-499a-9ce2-b080f6d6ab2b" CreationDate="2011-06-20T05:50:00.747" UserId="6168" Text="How to store fresh coriander for future use, outside refrigerator, so that they don't lose their taste?" />
  <row Id="33126" PostHistoryTypeId="3" PostId="15627" RevisionGUID="efc9bc62-9174-499a-9ce2-b080f6d6ab2b" CreationDate="2011-06-20T05:50:00.747" UserId="6168" Text="&lt;storage-method&gt;&lt;herbs&gt;" />
  <row Id="33127" PostHistoryTypeId="2" PostId="15628" RevisionGUID="c5f057d9-f31a-493f-b3dc-553e4464466e" CreationDate="2011-06-20T07:06:15.040" UserId="4039" Text="Yellow cake made from scratch is given its color and flavor from egg yolks. A cake mix from a box, although you didn't add any eggs to it, might already have egg product in it. If it was one of the major brands of cake mix then it will likely have additives such as flavorings and food color to give it its distinctive flavor and color. In the homemade realm a white cake is made with only egg whites and a yellow cake is made with both whites and yolk." />
  <row Id="33128" PostHistoryTypeId="2" PostId="15629" RevisionGUID="59e330ce-84a4-48bc-8692-791e4510d359" CreationDate="2011-06-20T07:07:29.080" UserId="3756" Text="You can get one of these if you don't mind a little manual labour when making your coffee:  &#xD;&#xA;http://aerobie.com/products/aeropress.htm&#xD;&#xA;&#xD;&#xA;I have one myself and it produces some really good coffee. You do not get any real [crema][1] though, and you have to grind your own beans for best results. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.coffee-makers-cafe.com/crema-extraction.html&#xD;&#xA;&#xD;&#xA;Also, I would not recommend it if you are planning on making coffee for a group of people. Making more than two espresso shots in one go is not very practical. &#xD;&#xA;&#xD;&#xA;[EDIT]  &#xD;&#xA;Just saw the note about milk foaming being a required feature. In that case, the aeropress is clearly not an option. " />
  <row Id="33129" PostHistoryTypeId="25" PostId="15626" RevisionGUID="340387bc-93ca-4b31-9c8c-bf2bf00229d8" CreationDate="2011-06-20T11:52:02.150" Comment="http://twitter.com/#!/StackCooking/status/82777720911699968" />
  <row Id="33130" PostHistoryTypeId="5" PostId="15218" RevisionGUID="0031dbdf-e236-472b-b912-d312e26320cb" CreationDate="2011-06-20T12:14:04.383" UserId="5600" Comment="added 229 characters in body" Text="I am moving into a house that needs a new oven.  We aren't going to renovate the entire kitchen; we just want to swap out the oven.  The current cabinet space for the oven can hold at most a 27 inch oven.  I know that most modern 30&quot;+ ovens are big enough to hold a 3/4 sheet pan (which measures 21&quot; x 15&quot;), however, most 27&quot; ovens I've seen are not big enough.  We are currently in the process of scouring the stores, pan-in-hand, to see if any are large enough, but I figured I'd ask here first. Are we out of luck?  Are there any 27&quot; ovens that are wide enough to accomodate a 3/4 sheet pan?&#xD;&#xA;&#xD;&#xA;**Edit:** Should I mark this community wiki?&#xD;&#xA;&#xD;&#xA;**Update:** The [KitchenAid True Convection Architect 27&quot;][1] has interior dimensions of 22&quot; width, 16&quot; height, and 18.75&quot; depth, which appears to be just big enough for a 3/4 sheet pan.&#xD;&#xA;&#xD;&#xA;**Update #2:** It turns out my cabinet was just wide enough to actually fit a 30&quot; oven, so this question is now pretty much moot for me.  I'm going to leave it open for a while in case anyone else was interested in the answers.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kitchenaid.com/flash.cmd?/#/product/KEBS177SSS/" />
  <row Id="33131" PostHistoryTypeId="2" PostId="15630" RevisionGUID="ba9a5d65-fcaf-4e93-92d4-e710b20631af" CreationDate="2011-06-20T12:49:47.907" UserId="3237" Text="I once has a set of great looking frying pans with layered bottom that I failed to use on my glass ceramic cooker.&#xD;&#xA;&#xD;&#xA;The problem was the bottom would bend when heated up and lose close contact with the cooker surface. Once that happened it would take an hour to boil the amount of water that is normally boiled within five minutes - heat would just not go into the pan and so using the pan was just a waste of energy and time.&#xD;&#xA;&#xD;&#xA;So I had to get rid of that pan and instead got the cheapest most basic pan with single layered bottom that wouldn't bend too much and would maintain contact with the surface and it still works allright.&#xD;&#xA;&#xD;&#xA;However if I want some more advanced pan than the most basic one I use now (for example, with ceramic coating), the local retailers only offer pans with layered bottoms. And of course it'll be close to impossible to return a pan that doesn't accept heat well - that hardly counts as manufacturing defect in my jurisdition. So I'd rather not risk buying a pan if there's reasonable chance that it bends while heated up and happens to be unusable.&#xD;&#xA;&#xD;&#xA;Is there a way to be sure that a frying pan with layered bottom doesn't bend too much when heated and is suitable for use on a ceramic glass cooker?" />
  <row Id="33132" PostHistoryTypeId="1" PostId="15630" RevisionGUID="ba9a5d65-fcaf-4e93-92d4-e710b20631af" CreationDate="2011-06-20T12:49:47.907" UserId="3237" Text="How do I know if a frying pan is suitable for a glass ceramic cooker?" />
  <row Id="33133" PostHistoryTypeId="3" PostId="15630" RevisionGUID="ba9a5d65-fcaf-4e93-92d4-e710b20631af" CreationDate="2011-06-20T12:49:47.907" UserId="3237" Text="&lt;frying&gt;&lt;pan&gt;&lt;frying-pan&gt;" />
  <row Id="33134" PostHistoryTypeId="2" PostId="15631" RevisionGUID="6d0e4934-02cc-4560-8d02-e69fd3e4e6d7" CreationDate="2011-06-20T13:21:21.890" UserId="6541" Text="The following can all be cooked in quantity (with minimal equipment) and store/reheat well:  &#xD;&#xA;- chili  &#xD;&#xA;- meatloaf  &#xD;&#xA;- roasted chicken  &#xD;&#xA;- baked chicken with sauce (you can vary the sauce)  &#xD;&#xA;- lasagna, tuna-noodle casserole, mac &amp; cheese, etc  &#xD;&#xA;&#xD;&#xA;To this I would add basic vegetable techniques; veggies don't have to come out of a can and turn into overcooked mush.&#xD;&#xA;&#xD;&#xA;Also eggs and other breakfast foods, as others have already covered, and fish -- baked salmon is easy and forgiving.&#xD;&#xA;&#xD;&#xA;Finally, the &quot;meals for company&quot; chapter in _The &quot;I Never Cooked Before&quot; Cookbook_ is a good next step.&#xD;&#xA;" />
  <row Id="33135" PostHistoryTypeId="16" PostId="15631" RevisionGUID="225006b0-ac17-421f-83d2-14ce5e8c0671" CreationDate="2011-06-20T13:21:21.890" UserId="6541" />
  <row Id="33136" PostHistoryTypeId="2" PostId="15632" RevisionGUID="531de779-f4d9-4c78-841f-e34fbc709f3f" CreationDate="2011-06-20T13:56:09.900" UserId="6459" Text="The key here is understanding _why_ the kid needs to cook. Sure, staying alive and saving money are good, but they're not really gonna motivate most kids past beans-on-toast.&#xD;&#xA;&#xD;&#xA;No, the real motivator to teaching kids to cook is...&#xD;&#xA;&quot;Babes absolutely dig boys who can cook&quot;. And vice versa, &#xD;&#xA;&quot;The way to a mans heart is through his stomach&quot;.&#xD;&#xA;&#xD;&#xA;So while I absolutely agree with all the really sensible stuff already suggested, let me add a couple more. These are specifically &quot;low effort, high return&quot; meals. They're designed to impress (well impress potential mates anyway.) &#xD;&#xA;&#xD;&#xA;1) Bread. It's ridiculously simple to make. And is almost impossible to do wrong once you've got the knack of it. People are easily impressed when you make the bread itself. It's the original high-return, low-skill food.&#xD;&#xA;&#xD;&#xA;2) Pasta. No, I don't mean boil-up shop pasta. I mean mix flour and egg to make pasta. The real secret here is the little pasta-roller-machine-thingy. (A great off-to-college-gift). Fresh pasta is as different to dry pasta as mud is to chocolate. Again it takes a few practice goes, but once you've got it, it's pretty much fool proof. As a bonus pasta is the perfect &quot;starter&quot; to endless pasta-dish variations. And fresh pasta needs no more than salt, pepper &amp; olive oil.&#xD;&#xA;&#xD;&#xA;3) Dessert. Ok, a good meal is good, but a good dessert is how it's remembered. Here I recommend learning something you really like to eat. And it should be chocolate. People who don't like chocolate are, well, not important. &#xD;&#xA;&#xD;&#xA;4) a &quot;One Pot&quot; stew. Something cooked long and slow. Not watery, but something deep and rich and gorgeous. It should be pretty &quot;fail safe&quot;. Which leads to...&#xD;&#xA;&#xD;&#xA;5) Mashed potato. Like pasta, goes with lots of things, is trivial to do, and can be used with all kinds of dishes.&#xD;&#xA;&#xD;&#xA;6) Breakfast pancakes &amp; French toast. Anyone can fry bacon, but pancakes &amp; french toast are just as easy, but a little more original. And the ladies can throw fruit on it. While on the subject of breakfast, an ommlette is also easy (and impressive).&#xD;&#xA;&#xD;&#xA;7) Cheese fondue. Ok, it's terribly 70's, but they don't know that. Again it's &quot;one pot&quot; - it's not expensive, it's highly social and a lot of fun. Plus it goes well with stale (home made) bread. The basic cheese sauce is a good skill. Just use reasonable cheese and some white wine.&#xD;&#xA;&#xD;&#xA;8) Pizza. (It's just the bread with stuff thrown on top.) Did I mention people are easy to impress?&#xD;&#xA;&#xD;&#xA;Of course the key is to make food the kid likes. Things that are hard to get wrong, after they get the hang of it. Things that are made to &quot;impress&quot;. Of course their access to stoves and ovens will likely affect things, as will access to reasonable ingredients, so variety is good.&#xD;&#xA;&#xD;&#xA;One last thing - don't start too late. In our house everyone is expected to cook - and teenagers (from 13) are required to make one family meal every week. My son (14) already cooks bread (almost every day by choice), pizza, curries (indian and thai), as well as burgers and so on. He's allowed to cook anything he wants, so he cooks what he likes. We moderate frequency though, and try and get a new meal in every month or so. By the time he goes to college he'll know everything he needs to know. Yesterday was &quot;Fathers day&quot; here, so the 8 and 10 year old made me a cheese ommlette on toast. And it was delicious." />
  <row Id="33137" PostHistoryTypeId="16" PostId="15632" RevisionGUID="3975ad22-3f6a-4a4b-aa37-2fd12affc92b" CreationDate="2011-06-20T13:56:09.900" UserId="6459" />
  <row Id="33138" PostHistoryTypeId="2" PostId="15633" RevisionGUID="903da45e-91dd-47b2-8e34-76e4d0ff3340" CreationDate="2011-06-20T14:17:19.603" UserId="2832" Text="Using a smaller amount of coals, you should have no problem getting your cooker to a low and slow temperature.  I target between 225f and 250f most of the time, and have no problem doing so in my kettle.&#xD;&#xA;&#xD;&#xA;When I do BBQ in my kettle, I use the [Minion Method][1] -- to summarize, I put a bunch of unlit coals to one side of the grill, holding them in place with either 1-2 charcoal baskets or a couple of firebricks, putting my smoke wood into this mix as well.  I then dump about 15-30 lit coals, the number of coals determined by whether I want to target a higher or lower temperature.  The coals on top will slowly ignite the ones beneath it, so you'll get a long, consistent burn if you keep the supply of oxygen to your fuel limited.&#xD;&#xA;&#xD;&#xA;Once you have your fire going, let the cooker heat up and put your food on the grill so that it is opposite the fire.  The vent on the grill cover should go over the top of your food, and you should use the bottom vents to control heat.&#xD;&#xA;&#xD;&#xA;Using this method, I can get 6-8 hours of cooking time at a low temperature.  More than enough for ribs or Chuck roast, and almost enough time for a sizable pork butt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.virtualweberbullet.com/fireup2.html" />
  <row Id="33139" PostHistoryTypeId="5" PostId="15616" RevisionGUID="a34be111-ebbc-4e60-a775-71fbbc57a0c8" CreationDate="2011-06-20T15:24:03.303" UserId="6345" Comment="fixed a few small typos" Text="**Why Vanilla???**&#xD;&#xA;&#xD;&#xA;Vanilla is a rich and powerful flavor, with over 200 flavor compounds besides the basic vanillin.  Due to its complexity and neutral flavor, it can be combined with a plethora of other flavors without conflicting.  It just provides a good neutral base to build on.  The vanilla also enriches the products if they are combined with additional flavorings, adding body and depth to the final result.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Ok, so Vanilla makes sense, but why add ANY flavoring?**&#xD;&#xA;&#xD;&#xA;On their own, sweet products may not have much flavor (remember, ice cream is just milk, sugar, and cream).  Vanilla gives them a little flavor as a starting point.  It also masks any unpleasant flavors present as a result of ingredients.  For example, truly unflavored yogurt has a  fairly strong lactic acid flavor of its own; this is something where you can get a TRULY unflavored yogurt and see what I mean.   It's a whole different animal, and brings to mind that it's simply soured milk. Carbonated water similarly has a fairly unpleasant bite to it when no flavoring is added, as a result of the carbon dioxide reacting with water to produce carbonic acid.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;**Why can't I find stuff without ANY flavoring?**&#xD;&#xA;&#xD;&#xA;You can, if you know where to look!  The truly unflavored products are generally used differently than their vanilla-flavored &quot;unflavored&quot; counterparts.  Club soda / seltzer water is simply unflavored soda, and is stored with the stuff for mixed drinks, since that's where it is normally used. Unflavored yogurt is used in cooking savory Mediterranean dishes, and may be to the side of the flavored yogurts.  As the comment mentions, unflavored ice cream is available as sweet cream. &#xD;&#xA;&#xD;&#xA;I can't think of any other normally-vanilla flavored products, but if you can come up with some, I can probably find them for you under a different name.&#xD;&#xA;" />
  <row Id="33140" PostHistoryTypeId="5" PostId="15617" RevisionGUID="c7edf65e-02f1-4d15-8c29-2228f09c234d" CreationDate="2011-06-20T15:38:28.610" UserId="6345" Comment="typo" Text="**Short answer: store mayonnaise has less yolks per volume oil, and yolks give most of the yellow color.**&#xD;&#xA;&#xD;&#xA;Mainly the reason is that store mayonnaise adds water, rather than relying on the moisture in the egg yolks and vinegar.  To quote *On Food and Cooking*, page 634: &#xD;&#xA;&#xD;&#xA;&gt; Though cookbooks often say that the&#xD;&#xA;&gt; ratio of oil to egg yolk is critical,&#xD;&#xA;&gt; that one can only emulsify a half-cup&#xD;&#xA;&gt; or cup of oil, this isn't true. A&#xD;&#xA;&gt; single yolk can emulsify a dozen cups&#xD;&#xA;&gt; of oil or more.  What *is* critical is&#xD;&#xA;&gt; the ratio of oil to water: there must&#xD;&#xA;&gt; be enough of the continuous phase for&#xD;&#xA;&gt; the growing population of oil droplets&#xD;&#xA;&gt; to fit into.&#xD;&#xA;&#xD;&#xA;This means you can use less yolks and just add water to get your volume.  Since yolks impart most of the yellow color (from plant pigments called xanthophylls), this reduces color considerably.  &#xD;&#xA;&#xD;&#xA;Store mayonnaise also uses some whole eggs, not just yolks, which do not emulsify as well, but are cheaper.  This further reduces the amount of yolk in the result. Note that while home mayonnaises use yolks, store mayonnaises can get away with including egg whites by using very powerful machines to emulsify the mayonnaise, and in some cases add emulsifiers such as lecithin to help stabilize it." />
  <row Id="33141" PostHistoryTypeId="2" PostId="15634" RevisionGUID="8e0ed94c-933b-42db-9c46-9ce3f0c51bdf" CreationDate="2011-06-20T15:47:52.143" UserId="15" Text="Buying coriander whole rather than ground is probably your best bet. As is the case with allspice and coffee, they're bound to eventually Los flavor, likely to light/heat/moisture, fresh grinding will bring back some of the spark." />
  <row Id="33142" PostHistoryTypeId="5" PostId="15599" RevisionGUID="3526d360-3600-403e-9c81-8fe7a1dfd790" CreationDate="2011-06-20T15:52:17.803" UserId="6345" Comment="sencha" Text="I cannot find a tea that matches your description, because the combination of Japanese style flavor and color and whole, small leaves is conflicting.  I'm trying to find more information about Nepalese and Bhutanese green teas, but unfortunately they're not as well known or documented. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Perhaps we can work together to coax your memory and pin it down more?&#xD;&#xA;&#xD;&#xA;**I have four immediate questions to help pin it down more:**  &#xD;&#xA;&#xD;&#xA; - Was the brewed tea yellowish at all, or a true green shade (less common)?  I'm assuming you meant a true green when you said &quot;green&quot; but it isn't terribly specific.&#xD;&#xA; - Were there any sweetness to the tea?&#xD;&#xA; - What was the &quot;nice aftertaste&quot; you describe like?&#xD;&#xA; - Can you think of any other flavor or smell descriptions that apply?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Here's what I get from your description:**&#xD;&#xA;The use of whole leaves, not fragments and not pearls, rule out several categories of green tea, and is probably the most useful information. It is also unusual for Japan, which tends to fragment the leaves and roll them into little spikes called sencha rolls.  Many Japanese teas include parts of the tea plant other than just the leaves (buds, twigs, etc). &#xD;&#xA;&#xD;&#xA;The lack of a yellow tinge to the brewed tea suggests a Japanese, rather than Chinese, style green tea. This is the result of cooking the leaves in processing using steam (Japan), rather than a hot pan (China), the latter of which produces &quot;aroma molecules characteristic of roasted foods (pyrazines, pyrroles) and a yellow-green infusion&quot; (*On Food and Cooking*, pg 437). If there were grassier notes, that would further suggest a Japanese tea.  Ceylon green teas are  kin to assam tea, and tend to be darker in color, so that's right out.  &#xD;&#xA;&#xD;&#xA;The energetic effect and bitterness suggest a higher caffeine and phenolic compound level than normal for a green tea, and rule out something like Dragonwell which is naturally quite sweet. Which is a shame, because Dragonwell is phenomenal, and varieties can have the color and leave shape you describe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**EDIT: Try sencha!**&#xD;&#xA;--------------------&#xD;&#xA;&#xD;&#xA;Based on your description, I think it's the best way to go forward, followed by kabusecha. &quot;Grassy&quot; is a descriptor usually attached to the Japanese way of preparing green teas.  I always think of it as the flavor of sencha, although it applies to other Japanese green teas.  I think your best bet would be ignoring the problem of leaf rolling (there may be some tea manufacturer with an eccentric way of handling it) and trying a variety of top-quality senchas to see if you can find one with a similar flavor.  The best ones will be made from very young, small leaves and buds.&#xD;&#xA;" />
  <row Id="33144" PostHistoryTypeId="5" PostId="15634" RevisionGUID="fdbf7a15-fc26-4bf3-a7b3-185dd6a04bdc" CreationDate="2011-06-20T17:44:57.417" UserId="15" Comment="expanded based on op's clarification" Text="Buying coriander whole rather than ground is probably your best bet. As is the case with allspice and coffee, they're bound to eventually lose flavor, likely to light/heat/moisture, fresh grinding will bring back some of the spark.&#xD;&#xA;&#xD;&#xA;If you're using fresh from the garden coriander you're not out of options. There's [the floral option](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3707#3707), and also [the same rules apply here for drying herbs](http://cooking.stackexchange.com/q/3147/15) if you're willing to go down that route. If the fridge/freezer simply isn't an option, and having a bouquet of coriander isn't in the cards, then I would just hang them upside down in your basement/closet and then keep them in airtight containers away from direct light and heat." />
  <row Id="33145" PostHistoryTypeId="2" PostId="15636" RevisionGUID="354b1f57-0b26-49c6-926b-0d46faa80c91" CreationDate="2011-06-20T18:10:23.257" UserId="4039" Text="The butter or shortening should never slowly become warm between the time the crust is mixed to the time the time the pie is finished baking. This is why you use iced water and cold shortening to mix the crust and place the crust after rolling back into the fridge before filling.&#xD;&#xA;&#xD;&#xA;Imagine the example of bread. If you have uncooked bread dough and pour water on top of it the water will run down the side and if the water sits in the bowl with the dough only a little will be absorbed into the raw dough. Now if the bread dough is cooked and water is poured onto it the bread will absorb all the water. The same concept is true for pie dough that is about to be frozen. The uncooked dough will repel the moister better than partially cooked or fully cooked dough.&#xD;&#xA;&#xD;&#xA;Also if the dough is fully covers the filling, the dough has a lot of fat in it which acts like a layer of protection in the freezer. Freezing pies is great at the height of berry season when they can be bought in bulk super cheap to preserve the fruit for when it's cold.&#xD;&#xA;&#xD;&#xA;I doubt that if the pie filling is super runny it's a good idea to freeze it, otherwise just having uncooked dough works quite well for freezing pies for later." />
  <row Id="33146" PostHistoryTypeId="2" PostId="15637" RevisionGUID="544beba2-bbf6-4fd3-b7d7-c674511884fd" CreationDate="2011-06-20T18:11:23.033" UserId="6549" Text="I love dipping things like pretzels in metled cheese.&#xD;&#xA;&#xD;&#xA;I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home.&#xD;&#xA;&#xD;&#xA;Whenever I try it, I get really thick, stretch cheese with a layer of liquid oil sitting on top of it. It's gross, and not good for dipping.&#xD;&#xA;&#xD;&#xA;So, **how can I melt cheese into a nice, smooth, liquid that I can use for dipping in?**  &#xD;&#xA;I'd love to learn if there's a particular type of cheese that will work best, how to heat the cheese, and any other tips that you can provide.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="33147" PostHistoryTypeId="1" PostId="15637" RevisionGUID="544beba2-bbf6-4fd3-b7d7-c674511884fd" CreationDate="2011-06-20T18:11:23.033" UserId="6549" Text="How can I melt cheese for dipping?" />
  <row Id="33148" PostHistoryTypeId="3" PostId="15637" RevisionGUID="544beba2-bbf6-4fd3-b7d7-c674511884fd" CreationDate="2011-06-20T18:11:23.033" UserId="6549" Text="&lt;cheese&gt;&lt;cooking-time&gt;&lt;texture&gt;&lt;melting&gt;" />
  <row Id="33149" PostHistoryTypeId="2" PostId="15638" RevisionGUID="caa7408a-1db5-4e8a-9afd-f2fdd84a8ff1" CreationDate="2011-06-20T18:15:26.310" UserId="6320" Text="Sometimes when i buy lunch meat cuts from the supermarket they become slimy on the outside. I taste and smell and they seem ok. &#xD;&#xA;&#xD;&#xA;Is this a sign that it's about to expire? Also, why does it get slimy.&#xD;&#xA;&#xD;&#xA;FYI: this is dietz bbq chicken. " />
  <row Id="33150" PostHistoryTypeId="1" PostId="15638" RevisionGUID="caa7408a-1db5-4e8a-9afd-f2fdd84a8ff1" CreationDate="2011-06-20T18:15:26.310" UserId="6320" Text="Lunch meat Slimy on outside?" />
  <row Id="33151" PostHistoryTypeId="3" PostId="15638" RevisionGUID="caa7408a-1db5-4e8a-9afd-f2fdd84a8ff1" CreationDate="2011-06-20T18:15:26.310" UserId="6320" Text="&lt;chicken&gt;&lt;sandwich&gt;" />
  <row Id="33152" PostHistoryTypeId="2" PostId="15639" RevisionGUID="92eb7bd0-0832-4e16-bae0-ec2d5f3cc6b1" CreationDate="2011-06-20T18:17:25.100" UserId="6550" Text="Is it OK to bread the chops and put them in the frig for a few hours  before frying, or will that just make the breading soggy?" />
  <row Id="33153" PostHistoryTypeId="1" PostId="15639" RevisionGUID="92eb7bd0-0832-4e16-bae0-ec2d5f3cc6b1" CreationDate="2011-06-20T18:17:25.100" UserId="6550" Text="Preparing breaded pork chops" />
  <row Id="33154" PostHistoryTypeId="3" PostId="15639" RevisionGUID="92eb7bd0-0832-4e16-bae0-ec2d5f3cc6b1" CreationDate="2011-06-20T18:17:25.100" UserId="6550" Text="&lt;pork-chops&gt;" />
  <row Id="33155" PostHistoryTypeId="2" PostId="15640" RevisionGUID="576c8044-897e-4396-a7fe-efefbfffe383" CreationDate="2011-06-20T18:24:16.893" UserId="2001" Text="There is the good way and the cheap way.&#xD;&#xA;&#xD;&#xA;The good way is fondue.&#xD;&#xA;Acid and / or alcohol are used to cut up the cheese proteins so it isn't stringy and the cheese is heated gently to not break the emulsion.&#xD;&#xA;&#xD;&#xA;You can look up a recipe. &amp;lt;napoleonDynamite&gt;There are, like, an infinity of them.&amp;lt;/napoleonDynamite&gt;&#xD;&#xA;&#xD;&#xA;The cheap way is processed cheese product. This is most likely what you would have seen for casually dipping a pretzel.&#xD;&#xA;&#xD;&#xA;This is a mixture of cheeses that are melted together with emulsifiers and gums and various other things that make them melt smoothly.&#xD;&#xA;&#xD;&#xA;Velveeta would be the canonical brand name for this sort of thing.&#xD;&#xA;&#xD;&#xA;Around here they like to mix salsa into it, use it as a dip, and call it 'queso' which, in my mind, is both a culinary and linguistic atrocity." />
  <row Id="33156" PostHistoryTypeId="2" PostId="15641" RevisionGUID="d0c90d1a-6c59-4bb8-8165-7598ab44439d" CreationDate="2011-06-20T18:28:24.463" UserId="4039" Text="Try heating a couple table spoons of butter with some flour in a pot for a couple of minutes stirring with a wooden spoon then add enough hot milk to make the mixture smooth. If melt the grated cheese in this the flour prevents the oils from separating and the proteins from curdling. " />
  <row Id="33157" PostHistoryTypeId="2" PostId="15642" RevisionGUID="53a33797-9d31-4803-a4cf-59b787c334bc" CreationDate="2011-06-20T18:28:29.777" UserId="4638" Text="Normal cheese melts like that. It is made of proteins, fats, and water, and these separate when they are heated. &#xD;&#xA;&#xD;&#xA;For dipping, you need processed cheese. It has additives which keep the fat, fluid and solids mixed in a smooth mass. Also, it really helps to use very slow and even heat. This is the easy option. &#xD;&#xA;&#xD;&#xA;If you want to do it &quot;for real&quot;, without processed cheese, you have to make a cheese fondue. It is traditionally made with Swiss cheese (I am fond of Appenzeller fondue), but you can use most types of semi-hard yellow cheese. It also contains some fluid, traditionaly white wine, and is emulsified with simple starch. It is preferable to have a special pan for this, as you can serve it heated. But if you make a big portion in a pan with a high thermal capacity, and make it immediately before serving, you can do without the special gear. " />
  <row Id="33158" PostHistoryTypeId="2" PostId="15643" RevisionGUID="abc5dcbe-7b95-4d06-b6e5-17a1dc7c9ede" CreationDate="2011-06-20T18:35:56.440" UserId="4039" Text="Probably not, it will yield a thick dense crust. You can prepare everything ahead of time, keep it in the fridge separate and then bread everything at the last minute. Since there is only a couple of bowls it will clean up quickly. If you marinate the pork chops put them on a wire rack uncovered in the fridge for  a couple of hours before you bread them. If you absolutely need to bread them ahead of time have some bread crumbs or panko and roll them again right before you fry." />
  <row Id="33159" PostHistoryTypeId="5" PostId="15638" RevisionGUID="445b4901-16a2-4306-815a-190633c9fed8" CreationDate="2011-06-20T18:39:56.267" UserId="6320" Comment="added 268 characters in body" Text="Sometimes when i buy lunch meat cuts from the supermarket they become slimy on the outside. &#xD;&#xA;&#xD;&#xA;I do the taste, smell, and visual checks for discoloration; But the cuts, seem to pass all those criterias.&#xD;&#xA;&#xD;&#xA;Is this a sign that it's about to expire? Also, why does it get slimy.&#xD;&#xA;&#xD;&#xA;FYI: This happens on Dietz bbq chicken, and this other chicken cut i get from costco. Sorry i can't think of the name. I can't personally say i've seen it on ham since i avoid deli ham at all costs (bad childhood experience)." />
  <row Id="33160" PostHistoryTypeId="2" PostId="15644" RevisionGUID="b29417c1-1dfa-4135-a0dd-50ead5ae823f" CreationDate="2011-06-20T18:46:16.920" UserId="4039" Text="The rate of slime of a piece of food has to do with amount of surface area it has. At each point a food's surface is an entry point for bacteria. Since there is always bacteria on any cutting utensil or machine every cut piece of meat has been seeded with a bacteria culture. Although it might not kill you or make you visibly sick, the slime is coming from microbes which will stress your immune system that might be fighting other things instead. Unless it's Nato beans or oysters slime on food is no good. If the cold cuts are sliming quickly it might be because the grocer is not cleaning the machine properly or somebody's refrigeration is not cold enough, 5 to 10 degree f too warm." />
  <row Id="33161" PostHistoryTypeId="5" PostId="15641" RevisionGUID="d04e0945-10e5-4f10-94cf-e982947cbf3c" CreationDate="2011-06-20T18:48:15.313" UserId="4039" Comment="deleted 9 characters in body" Text="Try heating a couple table spoons of butter with some flour in a pot for a couple of minutes stirring with a wooden spoon then add enough hot milk to make the mixture smooth. Melting the grated cheese in flour prevents the oils from separating and the proteins from curdling. " />
  <row Id="33162" PostHistoryTypeId="6" PostId="15638" RevisionGUID="021d87d2-495a-4f6d-977a-a3f98757e55e" CreationDate="2011-06-20T18:49:11.537" UserId="6320" Comment="edited tags" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;sandwich&gt;" />
  <row Id="33163" PostHistoryTypeId="5" PostId="15630" RevisionGUID="3b741dba-67b0-479c-acc6-e724c11b5cc1" CreationDate="2011-06-20T19:35:18.177" UserId="-1" Comment="Fixed some of the grammar and wording to make it clearer and more readable." Text="I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker.&#xD;&#xA;&#xD;&#xA;The problem was the bottom would bend when heated up and lose close contact with the cooker surface. Once that happened it would take an hour to boil the amount of water that is normally boiled within five minutes - heat would just not go into the pan, so using the pan was just a waste of energy and time.&#xD;&#xA;&#xD;&#xA;I got rid of that pan and instead used the cheapest most basic pan with single layered bottom; it doesn't bend too much and maintains contact with the surface so it works alright.&#xD;&#xA;&#xD;&#xA;However if I want a more advanced pan than the most basic one I use now (for example, with ceramic coating), the local retailers only offer pans with layered bottoms. And of course it'll be close to impossible to return a pan just because doesn't accept heat well on my stove - that hardly counts as manufacturing defect. I'd rather not risk buying a pan if there's reasonable chance that it bends while heating up, making it unusable to me.&#xD;&#xA;&#xD;&#xA;Is there a way to be sure that a frying pan with layered bottom won't bend too much when heated and that it is suitable for use on a ceramic glass cooker?" />
  <row Id="33164" PostHistoryTypeId="24" PostId="15630" RevisionGUID="3b741dba-67b0-479c-acc6-e724c11b5cc1" CreationDate="2011-06-20T19:35:18.177" Comment="Proposed by 65.185.67.167|abcddfb0-cafe-406b-9bf0-6d00448edeac approved by 3479 edit id of 209" />
  <row Id="33165" PostHistoryTypeId="2" PostId="15645" RevisionGUID="3d8206df-38d1-400e-98a5-e76418d81505" CreationDate="2011-06-20T20:01:28.350" UserId="4039" Text="I'm lucky because I get to use All-Clad on my ceramic stove -- warping is never an issue.&#xD;&#xA;&#xD;&#xA;The biggest cause of warping metal pans is pouring cold water into a burning hot pan. If you let the pans cool down slowly on the stove top they will last much longer." />
  <row Id="33166" PostHistoryTypeId="2" PostId="15646" RevisionGUID="56a2e522-faeb-4b88-bc42-fffe34fb55d3" CreationDate="2011-06-20T20:10:22.207" UserId="6551" Text="If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking.  Instead, I'll season my plate after serving.  However, I can't seem to get the same flavor from adding salt after-the-fact as I do when I'm salting while preparing the dish.&#xD;&#xA;&#xD;&#xA;Is this all in my head or is there actually a difference in how the flavors are affected depending on when the salt is added?" />
  <row Id="33167" PostHistoryTypeId="1" PostId="15646" RevisionGUID="56a2e522-faeb-4b88-bc42-fffe34fb55d3" CreationDate="2011-06-20T20:10:22.207" UserId="6551" Text="Does the point at which salt is added to a dish affect how the flavor is changed?" />
  <row Id="33168" PostHistoryTypeId="3" PostId="15646" RevisionGUID="56a2e522-faeb-4b88-bc42-fffe34fb55d3" CreationDate="2011-06-20T20:10:22.207" UserId="6551" Text="&lt;salt&gt;" />
  <row Id="33169" PostHistoryTypeId="2" PostId="15647" RevisionGUID="5ea9ca6f-08ff-48ad-ab3c-f16ba7bfe95a" CreationDate="2011-06-20T20:24:49.400" UserId="4777" Text="If one omits adding a small amount of salt  at the beginning of cooking, much much more salt has to be added at the end to achieve the same level of saltiness.&#xD;&#xA;&#xD;&#xA;Or this has been my experience, at least with soups and sauces. " />
  <row Id="33170" PostHistoryTypeId="2" PostId="15648" RevisionGUID="eafcb179-1d30-4012-852d-416f7765867c" CreationDate="2011-06-20T20:25:33.613" UserId="5505" Text="Sure it does. Try cooking pasta in unsalted water, and then adding salt afterward... it's quite a different experience. If you add salt early, the salt cooks into the food. If you add it at the table, or even later in the cooking process, the salt doesn't permeate the food to the same degree (or at all).&#xD;&#xA;&#xD;&#xA;Taking the pasta exercise one more step, if you add cheese or a slightly salty sauce, the pasta might taste even more bland due to the contrast." />
  <row Id="33171" PostHistoryTypeId="2" PostId="15649" RevisionGUID="65f874d3-54f4-413c-ac34-8cd8e9a380cd" CreationDate="2011-06-20T20:32:05.170" UserId="4039" Text="A cooking situation that is analogous to this is brown sugar on oatmeal. If you devolve and mix the sugar into the oatmeal it will taste much less sweet than a sprinkling of brown sugar that melts on top. The sugar because it's suspended in the oatmeal and doesn't touch the sensors on the tongue when it's mixed in doesn't get noticed. However, when sprinkled on top the sugar touches the tongue and the one bite of food tastes very sweet even though there is less sugar than when mixed in.&#xD;&#xA;&#xD;&#xA;If you salt water before boiling pasta in it, the water and salt will be even absorbed into the pasta so while it is being eaten and tasted there is an even distribution of salt hitting the sensors on the tongue. So, yes, there should be a distinction in flavor depending how and when the salt is added based on how much salt is suspended or absorbed into the food item being cooked.&#xD;&#xA;&#xD;&#xA;It's not so much that the salt is transformed as much as how the sodium is delivered to the tongue with each bite." />
  <row Id="33172" PostHistoryTypeId="2" PostId="15650" RevisionGUID="74f3ac3f-3c3a-4b9c-94c7-3613985c7fdc" CreationDate="2011-06-20T20:33:19.910" UserId="5505" Text="I think it'll be fine. All sorts of products are breaded, fried, and frozen, and a few minutes in an oven crisps them right up. If you're going to fry these chops, it won't take long for the hot oil to drive off any water and crisp whatever's left." />
  <row Id="33173" PostHistoryTypeId="2" PostId="15651" RevisionGUID="29b58169-d706-4a21-8d47-6e221a95b888" CreationDate="2011-06-20T20:40:04.087" UserId="4638" Text="Yes, the flavor is definitely affected. &#xD;&#xA;&#xD;&#xA;First, there is the point of solubility. Salt doesn't dissolve all that easily in water, and unlike many other crystals, its solubility doesn't improve with heat. So you have to either stir a lot, or let the dish to sit for a longer time after the salt is added, or both. Else you end up with uneven salting in liquid dishes like soups. Thicker things like sauces are very marginal, and if you add salt to cooked dry stuff (steaks, casseroles and whatnot), you're guaranteed to end up with clumps. &#xD;&#xA;&#xD;&#xA;But even if you succeed in getting your salt evenly distributed, the flavor is different. The liquid components may be OK, but anything solid (pasta, meat, vegetables, whatever) will not be penetrated by the salt. So if you salt your dish to the point where the liquid tastes normal, you get bland pieces swimming in an OK sauce or broth. At that point, most people just automatically think that it is still bland, and continue to salt, resulting in oversalted broth/sauce with bland veggies, which in my opinion is even worse. &#xD;&#xA;&#xD;&#xA;Third, the salt isn't used only to add taste. A saline solution's chemical properties are quite different from those of pure (or tap) water. Marinading with salt (with or without liquid) changes the texture of steaks (but does so rather slowly). Vegetables cook firmer in salty water, instead of getting mushy. And then there are all the amazing things it does to grains (because it affects both starches and gluten). In short, don't bake a yeast dough without a pinch of salt. &#xD;&#xA;&#xD;&#xA;Sadly, all this means that there is no way for both of you to eat what you want/should. My advice is that you should definitely salt the food even for the low-sodium eater at the proper cooking time, you just should use a much smaller amount - even a gram of salt per liter of water can be useful for the chemical changes you want, and shouldn't add too much of a sodium load to a normal sized portion. As for bringing your portion to your own taste, you will have to put up with the worse saltening. Just take care not to oversalt as a reaction, it doesn't really help. " />
  <row Id="33174" PostHistoryTypeId="25" PostId="15637" RevisionGUID="c491bb68-c169-464f-91d5-fd2711812f34" CreationDate="2011-06-20T20:52:09.973" Comment="http://twitter.com/#!/StackCooking/status/82913649286586368" />
  <row Id="33175" PostHistoryTypeId="6" PostId="15626" RevisionGUID="d0635f67-b7b1-4253-b66e-ec9a38bd462c" CreationDate="2011-06-20T20:59:44.667" UserId="866" Comment="tags" Text="&lt;eggs&gt;&lt;flavor&gt;&lt;cake&gt;&lt;batter&gt;" />
  <row Id="33176" PostHistoryTypeId="5" PostId="15641" RevisionGUID="e19de7af-0863-4476-bfb8-6e9a8dccecca" CreationDate="2011-06-20T21:28:40.677" UserId="4039" Comment="added 176 characters in body" Text="Try heating a couple table spoons of butter with some flour in a pot for a couple of minutes stirring with a wooden spoon then add enough hot milk to make the mixture smooth. Melting the grated cheese in flour prevents the oils from separating and the proteins from curdling. &#xD;&#xA;&#xD;&#xA;(edit) If you want to search for a recipe, a Béchamel sauce with grated cheese added to it is called [Mornay sauce][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Mornay_sauce" />
  <row Id="33177" PostHistoryTypeId="2" PostId="15652" RevisionGUID="e40c290c-5b7d-4ca9-a1e0-53d221fc9eac" CreationDate="2011-06-20T23:12:40.273" UserId="332" Text="I made a batch of ice cream using the following as the base:&#xD;&#xA;1 pint cream,&#xD;&#xA;1 cup milk,&#xD;&#xA;4 egg yolks,&#xD;&#xA;½ cup sugar,&#xD;&#xA;2 tsp vanilla extract&#xD;&#xA;&#xD;&#xA;I simmered that until just boiling and then cooled it for a few hours before finishing it up in my ice cream maker for 20min.&#xD;&#xA;&#xD;&#xA;I've used this base a few times and add different fruit and spices based on what I want to make.&#xD;&#xA;&#xD;&#xA;The problem I'm having is the ice cream leaves a waxy coating on the roof of my mouth. It still tastes great, but the coating is unpleasant. Should I use a different recipe to start with? Am I doing something wrong when I make it?" />
  <row Id="33178" PostHistoryTypeId="1" PostId="15652" RevisionGUID="e40c290c-5b7d-4ca9-a1e0-53d221fc9eac" CreationDate="2011-06-20T23:12:40.273" UserId="332" Text="Why does my ice cream leave a waxy texture on the roof of my mouth?" />
  <row Id="33179" PostHistoryTypeId="3" PostId="15652" RevisionGUID="e40c290c-5b7d-4ca9-a1e0-53d221fc9eac" CreationDate="2011-06-20T23:12:40.273" UserId="332" Text="&lt;ice-cream&gt;" />
  <row Id="33180" PostHistoryTypeId="25" PostId="15638" RevisionGUID="a2c59fc7-0d3b-43c2-a3f0-620288735851" CreationDate="2011-06-20T23:52:11.243" Comment="http://twitter.com/#!/StackCooking/status/82958954690383872" />
  <row Id="33181" PostHistoryTypeId="2" PostId="15653" RevisionGUID="80b61fb4-faa3-4032-99bb-08072c559506" CreationDate="2011-06-20T23:57:56.033" UserId="4039" Text="Try heating the cream and milk to just below a simmer. Right before adding the milk mixture to the yolks whisk the sugar, vanilla, and eggs together. Pour the hot milk mixture into eggs very slowly. It's best to strain it through a fine strainer. If you use vanilla bean make sure to add it after straining it. Let cool a little before putting it into the fridge. It should be cold before making the ice cream. It's not necessary to fully temper ice cream base like crème anglaise." />
  <row Id="33183" PostHistoryTypeId="2" PostId="15654" RevisionGUID="c38f2de1-3420-4999-81eb-5bc5d0516d89" CreationDate="2011-06-21T02:14:34.093" UserId="86" Text="##Refrigerator storage methods&#xD;&#xA;&#xD;&#xA;Some tender herbs (ex: cilantro/coriander and parsley) can be refrigerated by placing them in a cup of water (like a bouquet of flowers) and covering with a plastic bag. And like a bouquet, you'll want to change the water regularly. Ref: [JustRightMenus][1], [Michael Pryor][2]&#xD;&#xA;&#xD;&#xA;You can also get away with simply wrapping them in a paper towel and then in plastic, or wrapped with ice in paper. This will tend to work better for more hardy leaves (ex: rosemary, sage) Ref: [Joe][3], [Ryan Olson][4], [TheComfortOfCooking.com][5]&#xD;&#xA;&#xD;&#xA;##Freezer storage methods&#xD;&#xA;&#xD;&#xA;For long-term storage, you can freeze cold-tolerant herbs. Seal in air-tight freezer bags, or submerse in liquid to prevent them from drying out, freeze as quickly as possible, and store as cold as possible. Try not to thaw before using. Ref: [bubu][6], [Kev][7]&#xD;&#xA;&#xD;&#xA;##Room temperature storage methods&#xD;&#xA;&#xD;&#xA;Some herbs (basil...) don't handle cold well. To keep these fresh, or if you simply don't have space in your fridge, you can try the same &quot;flower bouquet&quot; technique mentioned above, but without the bag over the top. Set out of direct sunlight and change the water periodically. Ref: [JustRightMenus][8], [Dinah][9], [franko][10]&#xD;&#xA;&#xD;&#xA;You could also simply cultivate a miniature herb garden, and pick what you want when you need it - doesn't get any more fresh than that! Ref: [Bryant][11]&#xD;&#xA;&#xD;&#xA;##Other (not-so-fresh storage)&#xD;&#xA;&#xD;&#xA;You can, with minimal effort, make a herb-flavored oil or vinegar by simply submerging fresh herbs in a good-quality oil or vinegar. Exercise caution when storing oils made with fresh herbs though, as if not properly refrigerated they can [foster the growth of dangerous bacteria][12].&#xD;&#xA;&#xD;&#xA;Drying is a great way to keep some herbs around for off-season use. Hang a bunch in a dark, dry place until thoroughly dried, then store in an air-tight container away from heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3043#3043&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3707#3707&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/473#473&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/475#475&#xD;&#xA;  [5]: http://www.thecomfortofcooking.com/2010/07/how-to-store-fresh-herbs.html&#xD;&#xA;  [6]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/461#461&#xD;&#xA;  [7]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/351#351&#xD;&#xA;  [8]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3043#3043&#xD;&#xA;  [9]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3036#3036&#xD;&#xA;  [10]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/3642#3642&#xD;&#xA;  [11]: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs/146#146&#xD;&#xA;  [12]: http://extension.oregonstate.edu/fch/sites/default/files/documents/sp_50-701_herbs_and_vegetables_in_oil_2009.pdf" />
  <row Id="33184" PostHistoryTypeId="16" PostId="15654" RevisionGUID="7e8a6b78-9b1b-4ab1-9c66-db0e0462b249" CreationDate="2011-06-21T02:14:34.093" UserId="86" />
  <row Id="33185" PostHistoryTypeId="2" PostId="15655" RevisionGUID="096de4f6-bb1d-4341-8fad-2a351666c65f" CreationDate="2011-06-21T02:15:19.767" UserId="6325" Text="I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I don't want all this to go to waste...&#xD;&#xA;&#xD;&#xA;I basically just threw a bunch of random vegetables that I picked up from the farmers market in there: 3 squash, 2 zucchini, an onion, kale, a handful of green beans, 4 servings pearl barley (I had half a bag laying around I needed to use up), 2 handfuls black beans, half a head of cabbage. I put some salt &amp; pepper, about 6 teaspoons of chicken bouillon, garlic powder. It's a big crock-pot and I filled it to the brim with water (besides all the veggies).&#xD;&#xA;&#xD;&#xA;Any suggestions would be great... " />
  <row Id="33186" PostHistoryTypeId="1" PostId="15655" RevisionGUID="096de4f6-bb1d-4341-8fad-2a351666c65f" CreationDate="2011-06-21T02:15:19.767" UserId="6325" Text="Fix a bad vegetable soup" />
  <row Id="33187" PostHistoryTypeId="3" PostId="15655" RevisionGUID="096de4f6-bb1d-4341-8fad-2a351666c65f" CreationDate="2011-06-21T02:15:19.767" UserId="6325" Text="&lt;soup&gt;" />
  <row Id="33188" PostHistoryTypeId="5" PostId="15627" RevisionGUID="f6eabed6-c826-48ac-950a-8a55bb3ec9da" CreationDate="2011-06-21T02:15:48.350" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to Store Fresh Herbs](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I have seen this thread: http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs, but I won't want to use a fridge neither I have any garden. All I have is the plastic bottle.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33189" PostHistoryTypeId="10" PostId="15627" RevisionGUID="85544658-c470-46c5-ac38-ef0b45bdd05d" CreationDate="2011-06-21T02:15:46.977" UserId="86" CloseReasonId="1" Text="[{&quot;Id&quot;:86,&quot;DisplayName&quot;:&quot;Knives&quot;}]" />
  <row Id="33190" PostHistoryTypeId="2" PostId="15656" RevisionGUID="53837f84-fe3a-4404-9dad-ee79a1bd6c26" CreationDate="2011-06-21T02:49:53.693" UserId="6554" Text="I am a German living in Australia and I am generally quite happy with Australian food.&#xD;&#xA;However I do not understand why there is so much baking soda in scones. One would buy self-raising flour and even add more of the raising agent. &#xD;&#xA;&#xD;&#xA;I wonder, if there is a reason for that other than the taste. Does baking soda preserve food especially well under certain conditions?&#xD;&#xA;Or were scones historically just eaten with a dish, that needed to be contrasted by the flavour which some describe as soapy, slight spicy or salty?&#xD;&#xA;" />
  <row Id="33191" PostHistoryTypeId="1" PostId="15656" RevisionGUID="53837f84-fe3a-4404-9dad-ee79a1bd6c26" CreationDate="2011-06-21T02:49:53.693" UserId="6554" Text="Why is there so much baking soda in scones?" />
  <row Id="33192" PostHistoryTypeId="3" PostId="15656" RevisionGUID="53837f84-fe3a-4404-9dad-ee79a1bd6c26" CreationDate="2011-06-21T02:49:53.693" UserId="6554" Text="&lt;baking-soda&gt;" />
  <row Id="33193" PostHistoryTypeId="25" PostId="15655" RevisionGUID="dc4b48d9-253c-4f3e-a780-6a37a1889b5a" CreationDate="2011-06-21T02:52:11.967" Comment="http://twitter.com/#!/StackCooking/status/83004256122179584" />
  <row Id="33194" PostHistoryTypeId="2" PostId="15657" RevisionGUID="22e125f2-0c42-4b7d-a8b4-8c740c4fe178" CreationDate="2011-06-21T04:21:10.323" UserId="611" Text="If it's a big pot, you probably just need more salt, and some more bouillon.&#xD;&#xA;My key is about a tablespoon of bouillon for two litres (quarts) of soup. Depends on the brand and the soup, of course.&#xD;&#xA;&#xD;&#xA;If the vegetables still have some texture left and you can still cook it for another half-hour or so, you can add some celery roots and stalks and some parsley to give flavour.&#xD;&#xA;" />
  <row Id="33195" PostHistoryTypeId="2" PostId="15658" RevisionGUID="7bdd7635-ce8f-48c3-8e2f-6669851975a8" CreationDate="2011-06-21T05:17:17.873" UserId="6345" Text="With such a random collection of ingredients, I'm hesitant to suggest anything lest it conflict with one of the flavors.  With that in mind, add extra ingredients a little at a time to make sure it doesn't go overboard or taste jarring with something already in there.&#xD;&#xA;&#xD;&#xA;**Suggestions to improve the flavor:**&#xD;&#xA;&#xD;&#xA; - Celery salt or celery seed (preferably ground).  Celery is normally added in veg soups as part of the mirepoix blend, but I don't see it on your list.  It is amazing the difference celery it can make.&#xD;&#xA; - White wine vinegar (for acidity and a richer flavor, and pairing with the cabbage and onions)&#xD;&#xA; - Dry vermouth or white wine.  &#xD;&#xA; - A jigger of sherry or cooking sherry (the latter has salt, so add it before salting the soup). This is a common suggestion when serving canned soups to guests, to make the soup taste fancier.&#xD;&#xA; - Rosemary, thyme, and parsley flakes/stems (adds aromatic and herbal flavors)&#xD;&#xA; - Worcestershire sauce (use carefully, it's potent stuff) -- this adds umami and spiciness&#xD;&#xA; - Paprika and a pinch or two of cayenne (adds bite)&#xD;&#xA; - Dijon mustard (use sparingly).  Adds back heat and a little richness to the soup&#xD;&#xA; - A little more salt and pepper&#xD;&#xA; - Parmesan or parmesan rind (for the rind, plan on simmering for a long time to extract flavor)&#xD;&#xA; - Balsamic vinegar -- adds sweetness, acid, body, and umami.  Use caution, it may conflict with the cabbage here. " />
  <row Id="33196" PostHistoryTypeId="5" PostId="15658" RevisionGUID="35ec5478-f8b7-40ea-90d9-6413ca5b65a7" CreationDate="2011-06-21T05:37:00.430" UserId="6345" Comment="typo" Text="With such a random collection of ingredients, I'm hesitant to suggest anything lest it conflict with one of the flavors.  With that in mind, add extra ingredients a little at a time to make sure it doesn't go overboard or taste jarring with something already in there.&#xD;&#xA;&#xD;&#xA;**Suggestions to improve the flavor:**&#xD;&#xA;&#xD;&#xA; - Celery salt or celery seed (preferably ground).  Celery is normally added in veg soups as part of the mirepoix blend, but I don't see it on your list.  It is amazing the difference celery can make.&#xD;&#xA; - White wine vinegar (for acidity and a richer flavor, and pairing with the cabbage and onions)&#xD;&#xA; - Dry vermouth or white wine.  &#xD;&#xA; - A jigger of sherry or cooking sherry (the latter has salt, so add it before salting the soup). This is a common suggestion when serving canned soups to guests, to make the soup taste fancier.&#xD;&#xA; - Rosemary, thyme, and parsley flakes/stems (adds aromatic and herbal flavors)&#xD;&#xA; - Worcestershire sauce (use carefully, it's potent stuff) -- this adds umami and spiciness&#xD;&#xA; - Paprika and a pinch or two of cayenne (adds bite)&#xD;&#xA; - Dijon mustard (use sparingly).  Adds back heat and a little richness to the soup&#xD;&#xA; - A little more salt and pepper&#xD;&#xA; - Parmesan or parmesan rind (for the rind, plan on simmering for a long time to extract flavor)&#xD;&#xA; - Balsamic vinegar -- adds sweetness, acid, body, and umami.  Use caution, it may conflict with the cabbage here. " />
  <row Id="33197" PostHistoryTypeId="25" PostId="15656" RevisionGUID="7ef921bc-9158-4614-abf6-7701ae983229" CreationDate="2011-06-21T05:52:12.287" Comment="http://twitter.com/#!/StackCooking/status/83049555591041024" />
  <row Id="33198" PostHistoryTypeId="2" PostId="15659" RevisionGUID="98b5242c-638d-43e1-a312-38874743a6ff" CreationDate="2011-06-21T05:57:48.617" UserId="4075" Text="I cook a lot of vegan soups for my wife and I've come to some tips after too many watery soups.&#xD;&#xA;&#xD;&#xA; 1. Fry the onions. Heat up the soup pot and throw a bunch of onions in the bottom and fry them until they brown. This adds an umami flavor to the soup. For rescuing a soup like this, chop them very fine, fry and simmer them in the soup for a while.&#xD;&#xA; 2. Use a can of dark beer as your first cup of water. This also increases the umami flavor as it cooks down. With the chicken stock, I'd use a lager if you need to add more liquid to the soup, then simmer for a while to let the flavors blend.&#xD;&#xA; 3. Add a can of tomato paste or diced tomatoes as part of your broth. A long simmer with tomatoes adds the acidity, adds body to the broth and more of that crucial umami flavor. Tomato paste has a tendency to give a 'beefier' flavor, so omit for chicken. Consider instead diced tomatoes or a roux.&#xD;&#xA; 4. Oxo (or other) vegetable broth cubes. For a large pot of soup, add 3 or 4. This is a bit of a cheat around creating a mirepoix blend (homemade veg broth is better) but it could rescue your veg soup.&#xD;&#xA;&#xD;&#xA;I've also had luck with thickening the soup with a roux, mix up your flour and water, pour it into the pan and stir while the flour browns. Stir it into your soup and use some spices, Rosemary, thyme, parsley, pepper, paprika, Worchestershire sauce, hot sauce (I'd suggest something with flavor like Tiger Sauce) to liven up the soup.&#xD;&#xA;&#xD;&#xA;Because you've got the more delicate veggies like the kale and the zucchini already in the water, I'd focus on thickening the broth or increasing the flavor of the broth." />
  <row Id="33199" PostHistoryTypeId="2" PostId="15660" RevisionGUID="3123cbac-0075-46cc-bbf5-623d8e7a2b8a" CreationDate="2011-06-21T06:13:48.087" UserId="6194" Text="If I want to make blueberry jam, which type of blueberry should I use?&#xD;&#xA;&#xD;&#xA;I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue, but light green in color. When people say &quot;blue&quot;berry, do they mean the color of the skin only?&#xD;&#xA;&#xD;&#xA;How many type of blueberyy can be bought in market?" />
  <row Id="33200" PostHistoryTypeId="1" PostId="15660" RevisionGUID="3123cbac-0075-46cc-bbf5-623d8e7a2b8a" CreationDate="2011-06-21T06:13:48.087" UserId="6194" Text="Which type of blueberry for making jam?" />
  <row Id="33201" PostHistoryTypeId="3" PostId="15660" RevisionGUID="3123cbac-0075-46cc-bbf5-623d8e7a2b8a" CreationDate="2011-06-21T06:13:48.087" UserId="6194" Text="&lt;blueberries&gt;" />
  <row Id="33202" PostHistoryTypeId="2" PostId="15661" RevisionGUID="801ff455-271f-447e-b4bc-24d465048f86" CreationDate="2011-06-21T06:37:40.440" UserId="6531" Text="Remove most of the water (you can keep it aside and use it to make vegetable stock).&#xD;&#xA;&#xD;&#xA;Put the rest in a blender, add grated Parmigiano and a little bit of butter (or a tad of fresh cream). Season with freshly ground pepper and/or some chili (very good to balance the sweetness of the squash), and garnish with parsley.&#xD;&#xA;&#xD;&#xA;Serve with croutons." />
  <row Id="33203" PostHistoryTypeId="2" PostId="15662" RevisionGUID="eb8829fe-198c-4f21-93ec-3eaa94c4890d" CreationDate="2011-06-21T11:46:06.750" UserId="4638" Text="Common names of plants are a very unclear matter. There are big differences not only between languages, but also regional differences within a single language. &#xD;&#xA;&#xD;&#xA;There are lots of (closely related) plants which are sold under the name blueberry. And probably not even the person who grew (or gathered) them can tell you the exact species. While it does matter when it comes to jam (for the same reason it matters whether you use Roma tomatoes or Cherry tomatoes for a sauce) it is highly improbable to find a source which can consistently provide you with a specific known variety. Also, you probably have to study some very specified botanical literature and be provided with parts of the plant other than the berries in order to be able to identify the type with some degree of accuracy. &#xD;&#xA;&#xD;&#xA;On the other hand, don't let that come in the way of good jam. Blood orange marmelade may taste different than bitter orange marmelade, but both are good. The same goes for blueberries: you can use any variety, even if some of them would be a bit better on their own. &#xD;&#xA;&#xD;&#xA;What you need for a jam is a good sweetness to acid ratio, the proper amount of pectin, and as much aroma as possible. A softer texture also helps to prevent unpleasant lumps. So generally, you want to go with the ripest fruit available. They are soft, and have the fullest aroma. This is something you might want to consider with your current source of berries: maybe they're not a special &quot;green on the inside&quot; variety, but only underripe. If they don't taste very sweet, and their aroma isn't very complex, I'd try to find other sources. Farmer's markets and organic stores are usually able to sell much better fruits (because they cater to a picky, price-inelastic clientelle), but of course they cost a lot too. &#xD;&#xA;&#xD;&#xA;Sweet fruit is always good, but you need enough sugar added for food safety. A ratio of 2:1 (fruit to sugar) can still be kept in the pantry, more fruit than that and you need to refrigerate the unopened glasses too. With blueburries, you'll need to add both pectin (to get the jam to gel) and acid (to get the pectin to work). This is the part which will vary with fruit variety: more watery types will need more pectin, and less acidic types will need more acid. If you want a good quality jam, you'll need to do some experiments until you get the proportions right. If not, you can buy &quot;jam sugar&quot; or however it is called in your country - this is sugar with pectin and acid already added. It won't have the perfect ratio for your fruit, but it will more or less work. But then, if this quality is enough for you, you can skip buying the expensive berries and slaving at the stove, and buy manufactured jam. " />
  <row Id="33204" PostHistoryTypeId="2" PostId="15663" RevisionGUID="eaf85a8d-a360-4dbe-8f94-794392409ae7" CreationDate="2011-06-21T11:59:09.063" UserId="4638" Text="When I made scones for the first time, I also found the taste a bit unusual. The recipe I used specified a total of 11 g baking powder and baking soda per 250 g flour, and also 5 g salt. I used less salt, but the taste is definitely unusal for people accustomed to continental Kleingebäck. &#xD;&#xA;&#xD;&#xA;I can see two reasons for this. First, the dough for scones is quite unusual, something between cookie and pastry. It is a lot tougher than the usual soda-leavened dough. So I guess that it needs additional leavening power in order to create a light texture, unlike the semiliquid batters which raise without a problem. Plus, it gets no help from egg whites the way some cakes do (in fact, my recipe specified egg yolks only). &#xD;&#xA;&#xD;&#xA;The second point is one you already mentioned in the question. It seems that the English tradition is to eat scones with cream and jam. I tried it with my own scones, and the combination was quite good. I don't eat much jam, as it is too sweet for my taste, but the pairing with the bland scones was really nice. A sweeter or richer vehicle would have made the whole thing overwhelming. " />
  <row Id="33205" PostHistoryTypeId="2" PostId="15664" RevisionGUID="9fb74c71-1047-4514-b1d4-6b773dc28d2b" CreationDate="2011-06-21T13:07:57.617" UserId="6459" Text="Blue food is notoriously hard to find, but I'm working on a dish that basically resembles a lighthouse, and I need something blue to act as the water. Mustn't be wet. The dish is sort of breakfasty (egg, bacon, mushroom &amp; so on). Any ideas? I've heard you can make cabbage turn blue, but I don't know how. If I can't get blue I might have to go with green (in the form of some micro-herbs.)&#xD;&#xA;&#xD;&#xA;Any suggestions for something that would fit?&#xD;&#xA;" />
  <row Id="33206" PostHistoryTypeId="1" PostId="15664" RevisionGUID="9fb74c71-1047-4514-b1d4-6b773dc28d2b" CreationDate="2011-06-21T13:07:57.617" UserId="6459" Text="Looking for a Blue Ingredient" />
  <row Id="33207" PostHistoryTypeId="3" PostId="15664" RevisionGUID="9fb74c71-1047-4514-b1d4-6b773dc28d2b" CreationDate="2011-06-21T13:07:57.617" UserId="6459" Text="&lt;ingredients&gt;" />
  <row Id="33208" PostHistoryTypeId="2" PostId="15665" RevisionGUID="84bec1c0-e818-4f95-9ac0-88f9af732b46" CreationDate="2011-06-21T13:35:03.113" UserId="1415" Text="i'll also just add that, from my own experience (last week!) making blueberry jam, the blueberries i bought are exactly as you describe (what i think of as a common, ordinary blueberry), and during the cooking process the jam turned into the dark blue color i expected." />
  <row Id="33209" PostHistoryTypeId="2" PostId="15666" RevisionGUID="34eb2ec4-e4ed-4071-9244-80b760387ebf" CreationDate="2011-06-21T13:44:45.213" UserId="6554" Text="I would take 3 parts elderberry, 1 part water and heat it to boiling with a small amount of agar. Once cold you have blue to darkblue, slightly purple jelly. If you take a bit more agar it gets solid enough to be cut. It would still look like a liquid. It is not really sweet, so it would go well with your breakfast dish." />
  <row Id="33210" PostHistoryTypeId="2" PostId="15667" RevisionGUID="6650ad81-bf90-4570-ad7b-45c0ea11b533" CreationDate="2011-06-21T14:12:00.097" UserId="6461" Text="I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. &#xD;&#xA;&#xD;&#xA;The specific kind of bubble tea I'm looking to make uses the following:&#xD;&#xA;&#xD;&#xA;    -flavored sugar powder/creamer&#xD;&#xA;    -ice &#xD;&#xA;    -water &#xD;&#xA;    -tapioca pearls in syrup&#xD;&#xA;&#xD;&#xA;Can anyone lead me to the proper way to make the flavored powder/creamer? I'm NOT looking for any varieties with fresh fruit, tea, honey, or anything else. This is an original variety of bubble tea (obviously with no real tea!) from Southeast Asia, and I can't seem to recreate it. My combinations of creamer, extracts, and sugar have failed thus far.&#xD;&#xA;&#xD;&#xA;There are ways to order giant packs of the flavored powder/creamer online, but I really don't want to pay $15 for a pound of one flavor if I can create a version of it myself. Any ideas?" />
  <row Id="33211" PostHistoryTypeId="1" PostId="15667" RevisionGUID="6650ad81-bf90-4570-ad7b-45c0ea11b533" CreationDate="2011-06-21T14:12:00.097" UserId="6461" Text="How to make bubble tea - the &quot;real&quot; (tea-less) version? Is there a way to create the powdered flavoring?" />
  <row Id="33212" PostHistoryTypeId="3" PostId="15667" RevisionGUID="6650ad81-bf90-4570-ad7b-45c0ea11b533" CreationDate="2011-06-21T14:12:00.097" UserId="6461" Text="&lt;flavor&gt;&lt;recipe&gt;&lt;asian-cuisine&gt;&lt;tea&gt;&lt;drinks&gt;" />
  <row Id="33213" PostHistoryTypeId="25" PostId="15667" RevisionGUID="19b1635e-5283-4ae7-a172-072c4d9aaba2" CreationDate="2011-06-21T14:52:11.983" Comment="http://twitter.com/#!/StackCooking/status/83185451552346112" />
  <row Id="33214" PostHistoryTypeId="2" PostId="15668" RevisionGUID="6278159e-cb4a-4888-96d0-d2de63f2011e" CreationDate="2011-06-21T15:00:47.200" UserId="3252" Text="Blue potatoes dry enough?  Those could certainly fit with breakfast. (hash browns, home fries, etc)  Blue corn may also work in a corn pancake." />
  <row Id="33215" PostHistoryTypeId="2" PostId="15669" RevisionGUID="53d5c8d3-0269-4653-b721-a480b498b054" CreationDate="2011-06-21T15:20:52.820" UserId="4853" Text="I'm making chicken shish kabobs. I'm currently using peppers, mushrooms, tomatoes, and squash. What are other ideas that would be good to include? (I've occasionally seen pineapple on a shish kabob...)" />
  <row Id="33216" PostHistoryTypeId="1" PostId="15669" RevisionGUID="53d5c8d3-0269-4653-b721-a480b498b054" CreationDate="2011-06-21T15:20:52.820" UserId="4853" Text="What are good vegetables to use in a shish kabob?" />
  <row Id="33217" PostHistoryTypeId="3" PostId="15669" RevisionGUID="53d5c8d3-0269-4653-b721-a480b498b054" CreationDate="2011-06-21T15:20:52.820" UserId="4853" Text="&lt;vegetables&gt;&lt;kabob&gt;" />
  <row Id="33218" PostHistoryTypeId="5" PostId="15669" RevisionGUID="1f7bc400-cf23-4bcc-8543-a26cf66c230d" CreationDate="2011-06-21T15:33:46.740" UserId="4853" Comment="added 8 characters in body" Text="I'm making chicken shish kabobs. I'm currently using peppers, onions, mushrooms, tomatoes, and squash. What are other ideas that would be good to include? (I've occasionally seen pineapple on a shish kabob...)" />
  <row Id="33219" PostHistoryTypeId="2" PostId="15670" RevisionGUID="cee1358b-e2bf-44ef-98e8-8442b0d365ba" CreationDate="2011-06-21T15:34:46.500" UserId="4194" Text="Red onions are good, as are green onions/scallions/spring onions, as they go sweet when grilled." />
  <row Id="33220" PostHistoryTypeId="5" PostId="15617" RevisionGUID="1e05b949-48ba-43e7-8f22-1e9c130acb20" CreationDate="2011-06-21T16:21:45.483" UserId="6345" Comment="fixed formatting errors" Text="**Short answer: store mayonnaise has less yolks per volume oil, and yolks give most of the yellow color.**&#xD;&#xA;&#xD;&#xA;Mainly the reason is that store mayonnaise adds water, rather than relying on the moisture in the egg yolks and vinegar.  To quote *On Food and Cooking*, page 634: &#xD;&#xA;&#xD;&#xA;&gt; Though cookbooks often say that the&#xD;&#xA;&gt; ratio of oil to egg yolk is critical,&#xD;&#xA;&gt; that one can only emulsify a half-cup&#xD;&#xA;&gt; or cup of oil, this isn't true. A&#xD;&#xA;&gt; single yolk can emulsify a dozen cups&#xD;&#xA;&gt; of oil or more.  What *is* critical is&#xD;&#xA;&gt; the ratio of oil to water: there must&#xD;&#xA;&gt; be enough of the continuous phase for&#xD;&#xA;&gt; the growing population of oil droplets&#xD;&#xA;&gt; to fit into.&#xD;&#xA;&#xD;&#xA;This means you can use less yolks and just add water to get your volume.  Since yolks impart most of the yellow color (from plant pigments called xanthophylls), this reduces color considerably.  &#xD;&#xA;&#xD;&#xA;Store mayonnaise also uses some whole eggs, not just yolks, which do not emulsify as well, but are cheaper.  This further reduces the amount of yolk in the result. Note that while home mayonnaises use yolks, store mayonnaises can get away with including egg whites by using very powerful machines to emulsify the mayonnaise, and in some cases add emulsifiers such as lecithin to help stabilize it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;## The Experiment! ##&#xD;&#xA;One whole, very jumbo egg, with a little white wine vinegar (around 15 mL). For oil, I used vegetable oil with a small splash of olive oil.  The total amount of oil used was 1.5 cups, or 350 mL.&#xD;&#xA;&#xD;&#xA;First, I tried to create mayonnaise by hand whipping with a mini-whisk.  It turned out a pale yellow, and thickened some, but refused to thicken fully.  **This confirms that making a homemade mayonnaise by hand requires yolks or some sort of mechanical beating/blending; whole eggs just don't emulsify well enough.**  It's fair to say that the result is quite yellow when it isn't fully blended.&#xD;&#xA;![Mayo before the blender][1]&#xD;&#xA;&#xD;&#xA;**Next, I gave it a shot with my immersion blender:**&#xD;&#xA;![Mayo after blender][2]&#xD;&#xA;&#xD;&#xA;**See how much lighter and paler the mayonnaise is!** I can only speculate that the blender created a much finer emulsion, and incorporated more air, reducing the impact of the oil and yolk color on light scattered off the micro-droplets. &#xD;&#xA;&#xD;&#xA;Finally, I went ahead and added flavorings (a little dijon mustard, a ton of paprika, salt, pepper, and more vinegar). In this comparison against commercial mayonnaise, you can see that the result is now darker and more orange, courtesy of the paprika.  It is also clear how close the color was before adding paprika.&#xD;&#xA;&#xD;&#xA;![Mayo after seasoning][3]&#xD;&#xA;&#xD;&#xA;**Clearly, the use of whole eggs is the biggest part of the equation.**  It is clear that by adding more water to thin the emulsion and then adding oil to achieve the proper consistency, I could make this even paler, very close to store mayonnaise. The use of mechanical blenders may assist in the process, producing a finer and paler emulsion.  &#xD;&#xA;&#xD;&#xA;**Recipes that include paprika also yield a more yellow-orange result**; I think it is for this reason that my commercial mayonnaise uses &quot;paprika oleoresin&quot; in place of ground paprika.  &#xD;&#xA;&#xD;&#xA;Finally, the use of more heavily colored **olive oil appears to darken the resulting mayonnaise**. Given how bland my mayonnaise was with only a touch of olive oil, I would encourage you to blend in water and additional oil, rather than avoiding the olive oil.  Ideally, the water would be added about a tsp at a time, when the mayonnaise is still somewhat liquid.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Q1U25.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/0WPy1.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/Y7SoM.jpg" />
  <row Id="33221" PostHistoryTypeId="2" PostId="15671" RevisionGUID="047ed3af-712f-47bb-b813-7b549c2f88a1" CreationDate="2011-06-21T16:31:45.567" UserId="4580" Text="All the blue(ish) food I can recall:&#xD;&#xA;&#xD;&#xA;- A lot of candies&#xD;&#xA;- Grapes&#xD;&#xA;- The outside of passion fruit (you can replicate waves)&#xD;&#xA;- Blueberries&#xD;&#xA;- Elderberries&#xD;&#xA;- Ice cream&#xD;&#xA;- Blue potatoes&#xD;&#xA;- Red cabbage (I've read that it would turn blue if you don't add apples/acid)&#xD;&#xA;- Violets&#xD;&#xA;- Blue yoghurt&#xD;&#xA;- Eggplant (maybe)&#xD;&#xA;&#xD;&#xA;However, I'm not sure what of these would fit with breakfast. I think the best one is the yogurt.  You can also try to make blueberry bavarois, I think that would be blue as well.&#xD;&#xA;&#xD;&#xA;You can always buy some blue food colouring and you can mix it with whatever you want." />
  <row Id="33222" PostHistoryTypeId="5" PostId="15671" RevisionGUID="5fc3410e-3ccb-45cc-b214-c5bb80834199" CreationDate="2011-06-21T16:44:00.780" UserId="4580" Comment="added 11 characters in body" Text="All the blue(ish) food I can recall:&#xD;&#xA;&#xD;&#xA;- A lot of candies&#xD;&#xA;- Grapes&#xD;&#xA;- The outside of passion fruit (you can replicate waves)&#xD;&#xA;- Blueberries&#xD;&#xA;- Elderberries&#xD;&#xA;- Ice cream&#xD;&#xA;- Blue potatoes&#xD;&#xA;- Red cabbage (I've read that it would turn blue if you don't add apples/acid)&#xD;&#xA;- Violets&#xD;&#xA;- Blue yoghurt&#xD;&#xA;- Eggplant (maybe)&#xD;&#xA;&#xD;&#xA;However, I'm not sure what of these would fit with breakfast. I think the best one is the yogurt.  You can also try to make blueberry bavarois, but I'm afraid that would be a bit too purply.&#xD;&#xA;&#xD;&#xA;You can always buy some blue food colouring and you can mix it with whatever you want." />
  <row Id="33223" PostHistoryTypeId="4" PostId="4608" RevisionGUID="2d6e186f-a0f5-4f6b-b9fa-a9f95085c7c6" CreationDate="2011-06-21T16:57:16.060" UserId="2001" Comment="Add to title. I was searching for this and couldn't find it for a while because the title was too generic." Text="Split bacon mayonnaise. Help." />
  <row Id="33224" PostHistoryTypeId="6" PostId="4608" RevisionGUID="2d6e186f-a0f5-4f6b-b9fa-a9f95085c7c6" CreationDate="2011-06-21T16:57:16.060" UserId="2001" Comment="Add to title. I was searching for this and couldn't find it for a while because the title was too generic." Text="&lt;sauce&gt;&lt;recipe-problems&gt;&lt;bacon&gt;&lt;mayonnaise&gt;" />
  <row Id="33225" PostHistoryTypeId="2" PostId="15672" RevisionGUID="dd2b0bca-1647-4ac2-8b61-e233e841da00" CreationDate="2011-06-21T17:04:51.763" UserId="6345" Text="Cherry tomatoes, red onions, and those sweet cocktail onions are also good. You can do chunks of potato or carrot if you pre-cook them to soften them.  The onions, potato, and carrots can brown up deliciously, especially if you pre-cook them the right amount. " />
  <row Id="33226" PostHistoryTypeId="5" PostId="15538" RevisionGUID="fb5fd8d7-107e-4260-8f39-a6e0ffa868c7" CreationDate="2011-06-21T17:12:36.033" UserId="6279" Comment="added 859 characters in body" Text="One technique I have used is to support the meatballs with toothpicks over a muffin tin. This allows the liquid to run off and collect. I forget which food network show I learned this from, but it has been a good technique for me.&#xD;&#xA;&#xD;&#xA;&gt; I'm trying to minimize the outbound&#xD;&#xA;&gt; loss of fluids&#xD;&#xA;&#xD;&#xA;As fat is rendered to liquid it has to go *somewhere*. It is either going to be absorbed into something (like *dry* bread crumbs) or it will leave in the form of 'juices' *oozing out of the meatball*. I have to disagree with @Bruce's &quot;breadcrumb slurry&quot; as that adds an additional saturated element that leaves no place for fluids to go (other than to leave). Dry breadcrumbs will absorb those juices before they escape. One way to put that juicy goodness back into your dish is collect those juices, mix with some butter and an equal (total) amount of flour to create a rue and then either add milk to that to create a cream gravy to serve over the meatballs or add it to a tomato sauce to thicken the sauce in infuse the meaty/juicy goodness to the sauce and so it will stick to the pasta :o). " />
  <row Id="33227" PostHistoryTypeId="2" PostId="15673" RevisionGUID="b9db457f-f05d-49a7-9510-6ff1067520d2" CreationDate="2011-06-21T17:23:20.187" UserId="6345" Text="**I think the problem is actually not the heating, but the refrigeration!**  &#xD;&#xA;&#xD;&#xA;Consider: bacon fat solidifies easily and thickly, and does so even at room temperature. When you throw it in the fridge, the micro-droplets of bacon fat will turn to solids and clump together. These solid droplets are frozen in place when solid, but when you thaw it, they melt and reveal how wrecked your emulsion is.  Now, you could add additional emulsifying agents (lecithin, extra yolks) but that's not really going to solve the problem of refrigeration.&#xD;&#xA;&#xD;&#xA;The solution is to break up the bacon fat as it melts, and re-establish the emulsion before it can break.  To do this, you have to whisk constantly as you gently heat the mayonnaise, generally in a warm water bath. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**How to execute this in a restaurant setting:**&#xD;&#xA;----------------------------------------&#xD;&#xA;&#xD;&#xA;Prep a big batch of bacon-mayo and throw it in the fridge. Just before service, warm some water in a pot and throw a cup of the mayo in a small bain marie or metal 6th hotel pan.  Immerse the bain/pan in the pot, and whisk it as it melts.  Hold the mayonnaise for service in water warm enough to melt bacon fat, and **DISCARD THE WARM MAYONNAISE EVERY TWO HOURS AND THAW A FRESH BATCH**.  Make sure no cooks get lazy about that -- it's a food safety problem.  Ideally, you should be using pasteurized eggs to reduce the risk of salmonella. Basically, you're treating your mayonnaise like a Hollandaise or Bearnaise.  &#xD;&#xA;&#xD;&#xA;I've found that the thawing trick works fairly well for home hollandaise (which most people say shouldn't refrigerate), and which does the same thing if heated fast.  It should apply to easily-broken mayonnaise too." />
  <row Id="33228" PostHistoryTypeId="2" PostId="15674" RevisionGUID="c258f3da-cfa9-446a-b161-3807219b0d41" CreationDate="2011-06-21T17:30:13.303" UserId="6279" Text="Bell Pepper, sliced into pieces about the 1 1/2 square. Sweet potato, in 1&quot; cubes. Take Corn on the cob and slice it to about 2 inch pieces. (wrap with saturated husks)." />
  <row Id="33229" PostHistoryTypeId="25" PostId="15664" RevisionGUID="71cd04af-c2e7-4445-af00-f49fd41abb14" CreationDate="2011-06-21T17:52:13.543" Comment="http://twitter.com/#!/StackCooking/status/83230755509108736" />
  <row Id="33230" PostHistoryTypeId="5" PostId="15626" RevisionGUID="dca708fe-d2ac-46d8-bf15-a98e6ea7031e" CreationDate="2011-06-21T17:59:27.970" UserId="866" Comment="elaboration" Text="We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and delicious with that distinctive yellow cake flavor. What gives yellow cake its flavor? Even without the egg, this flavor is apparent, so it can't be entirely egg related, especially comparing yellow and white cake flavors.&#xD;&#xA;&#xD;&#xA;UPDATE: &#xD;&#xA;&#xD;&#xA;It turns out this may be something of an inadvertent trick question. I have yet to test this but I get the idea that store-bought white cake and yellow cake batter powders both have a more similar cake battery taste than I originally suspect. The reason is pretty simple: the combination and ratios of sugar, salt, baking powder, and flour are probably not very different between the two powder mixes (don't be fooled by the yellow food coloring). Later, when the egg or egg whites and butter vs. oil are added it will of course affect the final cake texture but probably not the cake batter flavor.&#xD;&#xA;&#xD;&#xA;Another possibility is that yellow cake batter mixes might have artificial butter flavoring whereas &lt;a href=&quot;http://en.wikipedia.org/wiki/Chiffon_cake&quot;&gt;white cakes simply use vegetable oil for a lighter flavor&lt;/a&gt;." />
  <row Id="33233" PostHistoryTypeId="2" PostId="15676" RevisionGUID="45bff394-e589-4c3f-9189-9ab8234c5022" CreationDate="2011-06-21T18:36:09.467" UserId="6171" Text="Zucchini and broccoli (if you're using thin skewers; thicker ones may break the florets) are also good - just drizzle them with some olive oil before cooking." />
  <row Id="33234" PostHistoryTypeId="2" PostId="15677" RevisionGUID="029346c2-127f-4406-ae31-a869d11f9488" CreationDate="2011-06-21T18:46:42.860" UserId="6345" Text="If you're willing to go the molecular gastronomy route, tapioca maltodextrin will turn just about any fat-based substance into a powder.  WillPowder sells some for $10/pound or a few bucks an ounce, and they sell on Amazon too.&#xD;&#xA;&#xD;&#xA;Otherwise, I'd say you ought to be able to use coffee nondairy creamer or powdered milk to create your own blend.  Add dry flavorings to taste, and liquids should be able to mix straight in.&#xD;&#xA;&#xD;&#xA;A third route would be to use a freeze-drying machine or very slow stove/oven evaporation to produce your own dry mix." />
  <row Id="33235" PostHistoryTypeId="2" PostId="15678" RevisionGUID="5a53782c-2e85-4647-94f6-9bf3e1a5baed" CreationDate="2011-06-21T19:00:47.557" UserId="1887" Text="In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 tablespoons on cornstarch on the stove until the mixture becomes thick. It's then poured into the crust, and topped with another pint of fresh blueberries, and chilled until it's firm. &#xD;&#xA;&#xD;&#xA;The flavor of the blueberries is delicious, but I always find that there's a pronounced corn starch flavor that detracts from the simplicity of the pie. How could I change the recipe or the technique to decrease that flavor while maintaining the firmness of the filling?" />
  <row Id="33236" PostHistoryTypeId="1" PostId="15678" RevisionGUID="5a53782c-2e85-4647-94f6-9bf3e1a5baed" CreationDate="2011-06-21T19:00:47.557" UserId="1887" Text="How can I keep my blueberry pie firm without the flavor of corn starch?" />
  <row Id="33237" PostHistoryTypeId="3" PostId="15678" RevisionGUID="5a53782c-2e85-4647-94f6-9bf3e1a5baed" CreationDate="2011-06-21T19:00:47.557" UserId="1887" Text="&lt;fruit&gt;&lt;pie&gt;&lt;blueberries&gt;&lt;cornstarch&gt;" />
  <row Id="33238" PostHistoryTypeId="2" PostId="15679" RevisionGUID="0cdb105f-0876-49c6-aeb2-a62d47b6b896" CreationDate="2011-06-21T19:45:18.177" UserId="1415" Text="you could try some other thickeners, like xanthan gum, tapioca starch, arrowroot, or the like. not certain of the proportions, though, but i'm betting google knows." />
  <row Id="33243" PostHistoryTypeId="2" PostId="15681" RevisionGUID="0a2b2b45-e2d4-49fa-ae27-273f2f3a63fe" CreationDate="2011-06-21T22:05:39.897" UserId="6018" Text="I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe.  Often times I forget the Vanilla or don't have any.  What am I loosing in general in a recipe without any Vanilla Extract?&#xD;&#xA;&#xD;&#xA;Then in this recipe 1 cup yogurt, 1 banana, 4-6 cups milk, 1 peach, 1 teaspoon vanilla extract what does the Vanilla add or subtract?" />
  <row Id="33244" PostHistoryTypeId="1" PostId="15681" RevisionGUID="0a2b2b45-e2d4-49fa-ae27-273f2f3a63fe" CreationDate="2011-06-21T22:05:39.897" UserId="6018" Text="Trying to understand what Vanilla extract adds to a recipe?" />
  <row Id="33245" PostHistoryTypeId="3" PostId="15681" RevisionGUID="0a2b2b45-e2d4-49fa-ae27-273f2f3a63fe" CreationDate="2011-06-21T22:05:39.897" UserId="6018" Text="&lt;ingredients&gt;&lt;vanilla&gt;" />
  <row Id="33247" PostHistoryTypeId="2" PostId="15682" RevisionGUID="df63713d-beaf-4985-a644-22375b60f431" CreationDate="2011-06-21T22:19:56.573" UserId="1771" Text="By &quot;mustn't be wet&quot;, do you mean anything but an actual liquid? Would [Blue Jello][1] work? It's solid enough to stay in one place (unless you turn it upside down).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/JELL--Gelatin-Dessert-Berry-6-Ounce/dp/B002UL5XLI/" />
  <row Id="33248" PostHistoryTypeId="2" PostId="15683" RevisionGUID="dbf337f1-a5b4-4c1e-a6fc-95d645f85267" CreationDate="2011-06-21T23:00:06.043" UserId="201" Text="From your ingredient list, you don't have enough water to keep the fat molecules separated. I normally include some lemon juice and water (as well as the vinegar), adding half at the start and half once half the fat is emulsified.&#xD;&#xA;&#xD;&#xA;To correct, you should be able to:&#xD;&#xA;&#xD;&#xA;* Start a new emulsion with another yolk and a tablespoon of water&#xD;&#xA;* Slowly incorporate the baconated mayo back into the new emulsion&#xD;&#xA;* Add another few teaspoons of water once half the bacon mayo is re-emulsified" />
  <row Id="33249" PostHistoryTypeId="2" PostId="15684" RevisionGUID="9ba3f554-506a-4680-8e0b-32fe78a5487b" CreationDate="2011-06-21T23:07:59.610" UserId="201" Text="You could also try adding some asian-style stock goodies to the soup:&#xD;&#xA;&#xD;&#xA;* Dashi-style stock (made from kombu and/or kezurikatsuo)&#xD;&#xA;* Shiitake dashi (dried mushrooms)&#xD;&#xA;* Fresh ginger and garlic&#xD;&#xA;* Soy sauce or hoisin (common in Vietnamese soups)&#xD;&#xA;* The juice of half a fresh lemon or full lime&#xD;&#xA;* Fresh, sliced hot peppers, fresh sliced green onion, bean sprouts&#xD;&#xA;* Hot sauce&#xD;&#xA;&#xD;&#xA;And if the soup is complete mush, add a few of the above and blend it with a stick blender." />
  <row Id="33250" PostHistoryTypeId="5" PostId="15683" RevisionGUID="15b4ebbb-53cb-453c-a7ab-da2781f67648" CreationDate="2011-06-21T23:14:29.297" UserId="201" Comment="added 99 characters in body" Text="From your ingredient list, you don't have enough water to keep the fat molecules separated. I normally include some lemon juice and water (as well as the vinegar), adding half at the start and half once half the fat is emulsified.&#xD;&#xA;&#xD;&#xA;To correct, you should be able to:&#xD;&#xA;&#xD;&#xA;* Start a new emulsion with another yolk and a tablespoon of water&#xD;&#xA;* Slowly incorporate the baconated mayo back into the new emulsion&#xD;&#xA;* Add another few teaspoons of water once half the bacon mayo is re-emulsified&#xD;&#xA;&#xD;&#xA;You may have to continue to add water if the result feels thick (up to a few more tablespoons)." />
  <row Id="33251" PostHistoryTypeId="2" PostId="15685" RevisionGUID="d4707749-237c-44b7-b92c-259fbbae5e07" CreationDate="2011-06-21T23:48:16.513" UserId="4777" Text="Vanilla extract adds the flavour of vanilla! Not as nice as using a real vanilla bean, but significantly cheaper." />
  <row Id="33252" PostHistoryTypeId="2" PostId="15686" RevisionGUID="aa99eed2-6090-407b-b04c-b79a73a9d9e2" CreationDate="2011-06-21T23:48:44.517" UserId="6499" Text="I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon).  However, the problem is, these pancakes don't &quot;flip&quot;.  Does anyone have any advice on what could be done to improve this tasty breakfast treat?  Oh, and I have also tried to make it in a waffle maker, and that doesn't work right either.  We lovingly call this recipe &quot;Scrambled Pancakes&quot;.  :)" />
  <row Id="33253" PostHistoryTypeId="1" PostId="15686" RevisionGUID="aa99eed2-6090-407b-b04c-b79a73a9d9e2" CreationDate="2011-06-21T23:48:44.517" UserId="6499" Text="Almond Flour pancakes" />
  <row Id="33254" PostHistoryTypeId="3" PostId="15686" RevisionGUID="aa99eed2-6090-407b-b04c-b79a73a9d9e2" CreationDate="2011-06-21T23:48:44.517" UserId="6499" Text="&lt;pancake&gt;&lt;almonds&gt;" />
  <row Id="33255" PostHistoryTypeId="6" PostId="15681" RevisionGUID="7410b7e5-5454-4b8a-9b80-1e40184eb945" CreationDate="2011-06-22T00:24:05.080" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;&lt;vanilla&gt;" />
  <row Id="33256" PostHistoryTypeId="6" PostId="4608" RevisionGUID="8773cba9-219b-45ca-97ae-6178cadfe06b" CreationDate="2011-06-22T00:24:52.147" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;sauce&gt;&lt;bacon&gt;&lt;mayonnaise&gt;&lt;emulsion&gt;" />
  <row Id="33257" PostHistoryTypeId="6" PostId="15664" RevisionGUID="1b0c5b9c-094d-494f-9540-2a5c51bd45b2" CreationDate="2011-06-22T00:25:15.123" UserId="41" Comment="edited tags" Text="&lt;color&gt;" />
  <row Id="33258" PostHistoryTypeId="6" PostId="15667" RevisionGUID="23cd856f-1504-4051-8cbe-8c65cac3e2a6" CreationDate="2011-06-22T00:26:06.577" UserId="41" Comment="edited tags" Text="&lt;asian-cuisine&gt;&lt;tea&gt;&lt;drinks&gt;" />
  <row Id="33259" PostHistoryTypeId="6" PostId="15660" RevisionGUID="97f20228-0536-4e3b-a068-483972d650db" CreationDate="2011-06-22T00:30:26.120" UserId="41" Comment="edited tags; added 3 characters in body" Text="&lt;fruit&gt;&lt;food-preservation&gt;&lt;jam&gt;&lt;blueberries&gt;" />
  <row Id="33260" PostHistoryTypeId="5" PostId="15660" RevisionGUID="97f20228-0536-4e3b-a068-483972d650db" CreationDate="2011-06-22T00:30:26.120" UserId="41" Comment="edited tags; added 3 characters in body" Text="If I want to make blueberry jam, which type of blueberry should I use?&#xD;&#xA;&#xD;&#xA;I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue, but light green in color. When people say &quot;blue&quot;berry, do they mean the color of the skin only?&#xD;&#xA;&#xD;&#xA;How many type of blueberries can be bought in markets?" />
  <row Id="33261" PostHistoryTypeId="10" PostId="15669" RevisionGUID="719a2f0b-4482-46f2-8eca-d329a1b45d57" CreationDate="2011-06-22T00:31:55.243" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33262" PostHistoryTypeId="2" PostId="15687" RevisionGUID="aa4e93f8-80b1-42c8-a7d3-57d4ea50456a" CreationDate="2011-06-22T00:59:12.583" UserId="6499" Text="I grease the pan with olive oil and it gives a nice crispy outer and a nice soft inside.  We use olive oil instead of vegetable oil because it is a healthier fat.  " />
  <row Id="33263" PostHistoryTypeId="2" PostId="15688" RevisionGUID="648db0db-4df7-4ccb-9aba-d395b40aba92" CreationDate="2011-06-22T01:05:02.580" UserId="1184" Text="I can understand that grinding nuts into butter without the use of electricity has it's ecological, and other merits, but after having made many batches of peanut butter with a Champion Juicer, I can attest that it takes a pretty powerful engine (or arm ) with plenty of endurance to get a good consistency and a generous quantity. I would suggest the Champion be considered, and it's versatility will reward you manyfold.  We have made juiced carrot, apple, beet combinations; ground soybeans for the process of making soybeans, and made many batches of delicious fresh peanut butter with our 2nd hand model for over 3o years.  It is still keeping up the good fight. " />
  <row Id="33264" PostHistoryTypeId="25" PostId="15681" RevisionGUID="39024300-be16-4f27-96af-c6fab6b434a2" CreationDate="2011-06-22T02:52:14.713" Comment="http://twitter.com/#!/StackCooking/status/83366655153025025" />
  <row Id="33265" PostHistoryTypeId="5" PostId="15685" RevisionGUID="ebb016bf-d87f-4b64-93f3-2dfff3714859" CreationDate="2011-06-22T02:52:58.600" UserId="4777" Comment="added 31 characters in body" Text="Vanilla extract adds the flavour of vanilla! Not as nice as using a real vanilla bean, but significantly cheaper and much easier to get hold of." />
  <row Id="33266" PostHistoryTypeId="5" PostId="3141" RevisionGUID="455708e3-1a18-4197-8017-a7935711ab97" CreationDate="2011-06-22T03:28:03.170" UserId="1229" Comment="deleted 5 characters in body; edited tags" Text="I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first.  &#xD;&#xA;Fortunately, the sugar was added last and I was able to salvage enough to cream it.&#xD;&#xA;&#xD;&#xA;Had it been on the bottom of the bowl under the flour etc, could I have just beat everything together?&#xD;&#xA;&#xD;&#xA;The recipe is simple and just calls for creaming and then adding egg, and after that, dry ingredients. It's nothing fancy.&#xD;&#xA;" />
  <row Id="33267" PostHistoryTypeId="6" PostId="3141" RevisionGUID="455708e3-1a18-4197-8017-a7935711ab97" CreationDate="2011-06-22T03:28:03.170" UserId="1229" Comment="deleted 5 characters in body; edited tags" Text="&lt;baking&gt;&lt;sugar&gt;&lt;butter&gt;&lt;cookies&gt;" />
  <row Id="33268" PostHistoryTypeId="16" PostId="3312" RevisionGUID="0c924197-6cc8-4aca-86c3-2c5136231546" CreationDate="2011-06-22T03:29:38.550" UserId="1229" />
  <row Id="33269" PostHistoryTypeId="5" PostId="3243" RevisionGUID="13483538-c5f4-4139-9cb6-f48f38882af6" CreationDate="2011-06-22T03:30:43.620" UserId="1229" Comment="deleted 7 characters in body; edited tags" Text="Whether using a serrated or straight knife, this seems to be a problem. I end up reshaping them by hand on the cookie sheet so they are round instead of oval.&#xD;&#xA;&#xD;&#xA;Is there a way to slice the dough to prevent this flattening?   &#xD;&#xA;&#xD;&#xA;PS: I should clarify that the chilled dough is in a roll shape. " />
  <row Id="33270" PostHistoryTypeId="6" PostId="3243" RevisionGUID="13483538-c5f4-4139-9cb6-f48f38882af6" CreationDate="2011-06-22T03:30:43.620" UserId="1229" Comment="deleted 7 characters in body; edited tags" Text="&lt;cookies&gt;&lt;knife-skills&gt;" />
  <row Id="33271" PostHistoryTypeId="5" PostId="15658" RevisionGUID="b927c135-dac2-435d-a5b7-eda91d44f706" CreationDate="2011-06-22T04:21:21.700" UserId="6345" Comment="better explanations for when and where to add things" Text="With such a random collection of ingredients, I'm hesitant to suggest anything lest it conflict with one of the flavors.  With that in mind, add extra ingredients a little at a time to make sure it doesn't go overboard or taste jarring with something already in there.&#xD;&#xA;&#xD;&#xA;**Suggestions to improve the flavor:**&#xD;&#xA;&#xD;&#xA; - Celery salt or celery seed (preferably ground).  Fresh celery is normally part of the mirepoix in veg soup, but it's probably not a good idea to add to a cooked soup, so we're adding the next best thing.  It is amazing the difference celery can make.&#xD;&#xA; - White wine vinegar (for acidity and a richer flavor, and pairing with the cabbage and onions)&#xD;&#xA; - Dry vermouth or white wine. Some flavor compounds are more soluble in alcohol than water, so this can help bring to the front additional flavors that are already present but undetectable.&#xD;&#xA; - A jigger of sherry or cooking sherry (the latter has salt, so add it before salting the soup). This is a common suggestion when serving canned soups to guests, to make the soup taste fancier.&#xD;&#xA; - Rosemary, thyme, and parsley flakes/stems (adds aromatic and herbal flavors)&#xD;&#xA; - Worcestershire sauce (use carefully, it's potent stuff) -- this adds umami and spiciness&#xD;&#xA; - Paprika and a pinch or two of cayenne -- adds warmth and back heat, and smokiness&#xD;&#xA; - Dijon mustard (use sparingly).  Adds front heat and a little richness to the soup&#xD;&#xA; - A little more salt and pepper&#xD;&#xA; - Parmesan or parmesan rind (for the rind, plan on simmering for a long time to extract flavor).  Self-explanatory here.&#xD;&#xA; - Balsamic vinegar -- adds sweetness, acid, body, and umami.  Use caution, it may conflict with the cabbage here. " />
  <row Id="33272" PostHistoryTypeId="25" PostId="15686" RevisionGUID="0e5223bf-d34b-41c5-98fa-be5c4333a02b" CreationDate="2011-06-22T05:52:15.963" Comment="http://twitter.com/#!/StackCooking/status/83411957914419200" />
  <row Id="33273" PostHistoryTypeId="2" PostId="15689" RevisionGUID="6d88a6f5-19ec-4fe9-a6e8-834213ff3aff" CreationDate="2011-06-22T07:11:46.653" UserId="4638" Text="It is no wonder you can't keep them whole. There isn't anything in the recipe to give them integrity. &#xD;&#xA;&#xD;&#xA;A normal pancake has lots of egg and lots of flour. When you are frying them, the proteins of the egg uncurl and connect to their neighbours to set in a loose, weak mesh. You know how the egg white sets when you fry an egg without whisking it? That happens in a pancake batter too, but much weaker, because there is a load of other stuff swimming around, so the protein molecules have less neighbours to build their connections to. &#xD;&#xA;&#xD;&#xA;Then there is the flour. As usual, when you heat a batter, the gluten proteins in flour do the same thing as the egg white proteins, building their own mesh which permeates the whole pancake. While there is less gluten building than in a well-kneaded dough, it is enough to make the pancake hold together. &#xD;&#xA;&#xD;&#xA;In your recipe, this just doesn't happen. You have no gluten content at all. So the stronger holding-together-part falls away. Unlike wheat flour, almond flour has no gluten. So it isn't contributing to holding the pancake together. &#xD;&#xA;&#xD;&#xA;So what about the whole other protein you have in there? Well, the point is, it is already set. Ricotta, whey protein are both cooked proteins. They can't uncurl and connect a second time. So instead of helping the binding, they are inhibiting it. Every egg protein molecule which could have connected to a neighbouring egg protein molecule in a more fluid batter now keeps bumping into almond, ricotta and whey particles, to which it can't bind at all. So what you have here is a mixture of wetted powders without a binding agent. No wonder it can't hold together. &#xD;&#xA;&#xD;&#xA;The best way I can see here is adding wheat flour back. You don't have to sacrifice all of your almond flour. Make a partial substitution, and also substitute part of the whey protein. This will keep the proper viscosity of the batter, while preserving the almond flour taste. &#xD;&#xA;&#xD;&#xA;The way the recipe is constructed, however, it looks like somebody decided to exterminate all the carbs in it just because. If you are determined to keep your pancakes zero carbs, you can try throwing out all the whey powder and adding egg white instead. I can't guarantee this will be enough to do the binding, but if you insist on &quot;real pancakes&quot;, this is worth a try. &#xD;&#xA;&#xD;&#xA;I don't think there are any other traditional techniques you can use to improve your &quot;batter&quot; bonding. Of course, nowadays you can experiment with additives. Transglutaminase looks like your best bet. You'll probably need lots of tries until you get the recipe right, but it should bind the cooked ricotta proteins well enough. You don't want a superstrong binding for this application. " />
  <row Id="33274" PostHistoryTypeId="25" PostId="15678" RevisionGUID="cfd177fd-0abf-4b9b-9af5-fe1955cb4ff1" CreationDate="2011-06-22T08:52:16.073" Comment="http://twitter.com/#!/StackCooking/status/83457258347962368" />
  <row Id="33275" PostHistoryTypeId="25" PostId="15660" RevisionGUID="b607a6c5-a6a9-4d04-b7ee-143163025b15" CreationDate="2011-06-22T11:52:15.973" Comment="http://twitter.com/#!/StackCooking/status/83502558194315265" />
  <row Id="33276" PostHistoryTypeId="2" PostId="15690" RevisionGUID="ccba66dc-b2d2-48e8-aa57-8535f845d53b" CreationDate="2011-06-22T12:30:27.807" UserId="6567" Text="In recipes that contain eggs (mainly deserts), vanilla might not add any noticeable vanilla flavor but it will remove the unpleasant egg smell." />
  <row Id="33277" PostHistoryTypeId="2" PostId="15691" RevisionGUID="5a9110a9-b763-4e94-be19-8a1dfb6ae39a" CreationDate="2011-06-22T13:06:52.960" UserId="6421" Text="This is probably a little late, but assuming you still have some of this soup sitting around, let me tell you my suggestion.&#xD;&#xA;&#xD;&#xA;I do this sort of thing on purpose.  We will get a lot of produce out of our garden, and make a soup similar to what you are describing.  We will intentionally leave it bland.  The reasoning is that after several days of a particular kind of soup, we'll get tired of it.  So we leave it bland, and dress it up when we dish it out.  We will have some cooked ground beef, and add it right before we re-heat it.  Or add some spiciness to it, or strain and puree it into a veggie dip.  &#xD;&#xA;&#xD;&#xA;This sort of bland soup is traditional in France (Soup du jour) - where they will have such a pot of soup sitting on the back burner, and add &quot;random ingredient #5&quot; to it as it comes available." />
  <row Id="33278" PostHistoryTypeId="5" PostId="15681" RevisionGUID="09a5ebd1-004c-48d6-a712-58449cbbb69f" CreationDate="2011-06-22T14:09:46.790" UserId="4194" Comment="deleted 1 characters in body; edited title" Text="I have been cooking for a while and have noticed small amount of Vanilla extract needed in cakes, cookies, muffins, even a smoothie recipe.  Often times I forget the Vanilla or don't have any.  What am I losing in general in a recipe without any Vanilla Extract?&#xD;&#xA;&#xD;&#xA;Then in this recipe 1 cup yogurt, 1 banana, 4-6 cups milk, 1 peach, 1 teaspoon vanilla extract what does the Vanilla add or subtract?" />
  <row Id="33279" PostHistoryTypeId="4" PostId="15681" RevisionGUID="09a5ebd1-004c-48d6-a712-58449cbbb69f" CreationDate="2011-06-22T14:09:46.790" UserId="4194" Comment="deleted 1 characters in body; edited title" Text="What does vanilla extract add to a recipe?" />
  <row Id="33280" PostHistoryTypeId="2" PostId="15692" RevisionGUID="e47c833b-0ce0-446b-8557-8774e46029df" CreationDate="2011-06-22T14:45:09.830" UserId="6538" Text="I was wondering why a portafilter coffee machine takes up to 15 minutes to warm up in order to make an espresso. &#xD;&#xA;&#xD;&#xA;On the other side, a modern [Nespresso Citiz](http://www.amazon.com/Nespresso-Automatic-programmable-quantity-Espresso/dp/B00457KDRE) doesn't even take a minute to warm up. &#xD;&#xA;&#xD;&#xA;What makes the difference here? " />
  <row Id="33281" PostHistoryTypeId="1" PostId="15692" RevisionGUID="e47c833b-0ce0-446b-8557-8774e46029df" CreationDate="2011-06-22T14:45:09.830" UserId="6538" Text="Why does a portafilter machine take so long to warm up and a modern machine doesn't?" />
  <row Id="33282" PostHistoryTypeId="3" PostId="15692" RevisionGUID="e47c833b-0ce0-446b-8557-8774e46029df" CreationDate="2011-06-22T14:45:09.830" UserId="6538" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="33283" PostHistoryTypeId="2" PostId="15693" RevisionGUID="4a936ba0-68f7-45b6-9eb8-e0081a8de5cf" CreationDate="2011-06-22T15:25:35.160" UserId="4580" Text="There are quite a lot of recipes ending with 'Put it in the fridge for a couple of hours'.&#xD;&#xA;&#xD;&#xA;I've had this with tiramisu, chocolate mousse, panna cotta to name a few.&#xD;&#xA;All of these have ingredients like whipped cream, whipped egg white or gelatin.&#xD;&#xA;The reason to do so is - I think - that the fat particles, which were distributed by whipping, would stick together; and this is easiest to achieve with a low temperature.&#xD;&#xA;In case of the gelatin, I think it's just: the colder the firmer.&#xD;&#xA;&#xD;&#xA;In my experience, when I get one of these things out of the fridge and they stay on the table for +1 hour, they still are stable.&#xD;&#xA;&#xD;&#xA;Does the cooling down causes some irreversible change in the texture of things? Or it really is only the temperature that's changed, so if I would put it out of the fridge, it's just a matter of time till it gets runny again?" />
  <row Id="33284" PostHistoryTypeId="1" PostId="15693" RevisionGUID="4a936ba0-68f7-45b6-9eb8-e0081a8de5cf" CreationDate="2011-06-22T15:25:35.160" UserId="4580" Text="What does a fridge do apart from storing and cooling?" />
  <row Id="33285" PostHistoryTypeId="3" PostId="15693" RevisionGUID="4a936ba0-68f7-45b6-9eb8-e0081a8de5cf" CreationDate="2011-06-22T15:25:35.160" UserId="4580" Text="&lt;food-science&gt;&lt;temperature&gt;&lt;refrigerator&gt;" />
  <row Id="33286" PostHistoryTypeId="2" PostId="15694" RevisionGUID="4c98b50c-5ee0-4633-9103-74e05c57da0f" CreationDate="2011-06-22T15:46:23.490" UserId="-1" Text="" />
  <row Id="33287" PostHistoryTypeId="2" PostId="15695" RevisionGUID="44eb4894-e7aa-45f9-b1b0-767997d62172" CreationDate="2011-06-22T15:46:23.490" UserId="-1" Text="" />
  <row Id="33288" PostHistoryTypeId="2" PostId="15696" RevisionGUID="385ba2be-2426-4c63-a5ef-1700dc9fb7af" CreationDate="2011-06-22T16:15:48.517" UserId="4638" Text="The fridge itself does storing, cooling, and dehydrating. But the last part is rather slow, you don't see the effect all that much. It is more prominent at low temperatures (manifests as freezer burn). But try leaving unwrapped bacon slices in the regular fridge and you'll see what I mean. But anyway, it isn't all that interesting what the fridge does, because we only use it for cooling. The interesting things happen in whatever you put into the fridge. &#xD;&#xA;&#xD;&#xA;The explanation will be somewhat long even without details. The dishes you described have different reasons to need cooling, so I have to deal with them separately. &#xD;&#xA;&#xD;&#xA;First, egg whites. Stiffly beaten egg whites tend to weep. Cooling them slows the process. You know, less Brownian motion, etc. Still, overbeating them is never a good idea :) In this case, there are no fat particles responsible for the foam stability; in fact, the smallest amount of fat can disrupt the building of egg white foam. &#xD;&#xA;&#xD;&#xA;The second class are the dishes which contain lots of saturated fat. They are made with (raw) cream, chocolate, butter, or other such stuff. Saturated fat is an amorphous solid, it has no sharp melting point. It gets very soft before it melts, butter is a good example. So these things are kept at fridge temperatures. If they are left to warm again to room temperature, they become much softer than in the fridge. (The exception which gets softer than in the fridge, but not all the way to the state before cooling, is ganache. This is because cocoa contains starch, which thickens. See the part about gelling below). &#xD;&#xA;&#xD;&#xA;Third, we have custards. Panna cotta is a good example. They set by way of denaturing egg proteins. This happens at around 85°C, on the stove. They are put into the fridge to get colder, because they taste better that way. They don't get firmer in there, and they won't melt if taken out of the fridge. &#xD;&#xA;&#xD;&#xA;Then we have the hydrocolloids, or gelling agents. While technically starch gels in a different way than gums, I'll put them together here. The important point is to know if they are thermoreversible. Starch isn't thermoreversible. If you create a blanchmange thick enough to stay on its own out of the mold, it will need to be cooled before it is set completely. But once set, it won't go fluid again at high temperatures. Gelatin, on the other hand, is thermoreversible. It needs to be heated before it will dissolve at all, but then it must be cooled to set again. If you make jello and keep it outside of the fridge, it won't be much softer than in the fridge. But if you heat it up all the way to 50°C, it will melt to liquid again. Then there are the even funnier ones which will harden at high temperatures and soften at low temperatures, etc. But mainly, you don't have to keep hydrocolloid gels cooled once they are set. In fact, they don't even need fridge temperatures to set. Gelatine is perfectly happy to gel at summer room temperatures. But the cooling takes much longer because of the smaller heat difference between liquid and air. So it sets quick in the fridge, but has to be left overnight in order to work at room temp. &#xD;&#xA;&#xD;&#xA;As for the practical meaning of all this: you can keep most stuff outside without a texture problem. The exception of this rule is anything made with saturated fat: cream, chocolate, pastry dough, buttercream frosting. But it is common knowledge that these should be kept cool anyway. &#xD;&#xA;" />
  <row Id="33289" PostHistoryTypeId="2" PostId="15697" RevisionGUID="2a69ecfe-2287-4bed-9005-896d76f7ae86" CreationDate="2011-06-22T16:20:01.150" UserId="6345" Text="**&quot;Hand hot&quot; is the hottest temperature you can immerse your hand in without pain.**  Generally, this is about 110-115F, or 43-46C.  If you have calloused, tough hands, measure this by running water over the thinner skin on the back of your hand.  The idea is to get the dough warm so the yeast works faster, but not so hot that it rises too fast or kills the yeast.  Once you combine the water with room temperature flour, the result is close to the optimum rising temperature for yeast.  &#xD;&#xA;&#xD;&#xA;Anyway, temperature doesn't need to be super-precise when you're judging the rise by the feel and volume of the dough.  &quot;Hand hot&quot; is what we use to prepare dough at the restaurant I work for, and it gives good results.  Plus it's super-fast, which is important." />
  <row Id="33290" PostHistoryTypeId="5" PostId="15694" RevisionGUID="0aab5e6c-a839-42d5-8bd3-80a0edc9cfbb" CreationDate="2011-06-22T16:23:58.110" UserId="4580" Comment="added 611 characters in body" Text="This tag covers all sorts of sugar (granulated, powdered, brown, cane, beet, etc) and substitutions for it (aspartame, saccharin, honey, etc); basically all kinds of sweeteners that can be used for preparing food.&#xD;&#xA;&#xD;&#xA;Questions with this tag could be about the components (what is sugar made of), the chemistry (how does it react with which temperature), the proper usage, or differences between types of sugars and/or sweeteners.&#xD;&#xA;&#xD;&#xA;Questions with this tag should not be about health-related issues like nutritional value nor location-related issues (why is brown sugar more expensive in Europe than in the US)." />
  <row Id="33291" PostHistoryTypeId="24" PostId="15694" RevisionGUID="0aab5e6c-a839-42d5-8bd3-80a0edc9cfbb" CreationDate="2011-06-22T16:23:58.110" Comment="Proposed by 4580 approved by 41 edit id of 213" />
  <row Id="33292" PostHistoryTypeId="5" PostId="15695" RevisionGUID="c3230647-2684-477d-b5f4-0b210e514497" CreationDate="2011-06-22T16:24:01.307" UserId="4580" Comment="added 68 characters in body" Text="Questions about sugar or substitutions for it for culinary purposes." />
  <row Id="33293" PostHistoryTypeId="24" PostId="15695" RevisionGUID="c3230647-2684-477d-b5f4-0b210e514497" CreationDate="2011-06-22T16:24:01.307" Comment="Proposed by 4580 approved by 41 edit id of 214" />
  <row Id="33294" PostHistoryTypeId="5" PostId="14330" RevisionGUID="afa1326a-6331-4b8c-b65f-70cbfef24353" CreationDate="2011-06-22T16:38:58.317" UserId="123" Comment="added 4 characters in body" Text="Folding a burrito is serious business. Get it wrong and you'll end up dumping most of the contents all over the place and look like a burrito noob. Get it right and your hands and plate should be perfectly clean. Be aware that publicly flaunting these skills might lead to many people wanting you to fold their burritos for them.&#xD;&#xA;&#xD;&#xA;General Tips&#xD;&#xA;------------&#xD;&#xA;First off, make sure your tortilla is ready to be folded. A cold or dried out tortilla will crack or split much easier than a warm moist tortilla. Second, don't overfill the tortilla. If you have small tortillas you can't try to make a giant burrito and expect that to work out.&#xD;&#xA;&#xD;&#xA;How to fold&#xD;&#xA;-----------&#xD;&#xA;Now that we have the basics out of the way let's get to folding.&#xD;&#xA;&#xD;&#xA;![How to fold a burrito][1] [(source)][2]&#xD;&#xA;&#xD;&#xA; 1. Place the contents in approximately the middle of your partially folded tortilla. This is on its side right now. Leave plenty of room on the ends otherwise you'll most surely have food spilling out once it's folded up. I like to use the bottom end to &quot;tuck&quot; the food in nice and snug by laying it over the food and pulling it in a bit.&#xD;&#xA; 2. Fold one end over...&#xD;&#xA; 3. then the other end...&#xD;&#xA; 4. and then roll the bottom up towards the top. Make sure not to let the food squeeze out. I hold it with my fingers at the crease where the bottom edge that's been folded up meets the food.&#xD;&#xA; 5. Keep rolling it up.&#xD;&#xA; 6. Om nom nom.&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VAnZp.jpg&#xD;&#xA;  [2]: http://www.chow.com/food-news/53514/build-your-own-burrito-bar/&#xD;&#xA;  [3]: http://www.tineye.com/" />
  <row Id="33295" PostHistoryTypeId="5" PostId="15622" RevisionGUID="34c9af6e-916d-4eab-842d-337e3b9cd87b" CreationDate="2011-06-22T17:53:26.817" UserId="66" Comment="Removed tasteless introductory joke" Text="My spices are too numerous to conveniently store in one spot.  I usually buy bulk spices at Whole Foods, and refill my own shaker jars.  When practical, I buy whole spices for maximum flavor retention, and grind them myself with a coffee grinder.  Extra bulk spices and whole spices are stored in my freezer for longevity. &#xD;&#xA;&#xD;&#xA;Once ground (or in leaf form), spices go on a rotating carousel, sorted by category (green herbs, peppers and pungent spices, etc).  Ones that receive rarer use (turmeric, garam masala) or came in their own shaker containers (garlic powder, onion powder) go in the cupboard. &#xD;&#xA;&#xD;&#xA;**ALL of my spices have labels for when they were purchased.  I've learned the hard way that it's the only way to make sure you're rotating spices before they lose the subtler flavors.**  Green herbs and ground spices lose their flavor especially fast, especially if they are stored in plastic bags or jars that do not seal well." />
  <row Id="33296" PostHistoryTypeId="24" PostId="15622" RevisionGUID="34c9af6e-916d-4eab-842d-337e3b9cd87b" CreationDate="2011-06-22T17:53:26.817" Comment="Proposed by 66 approved by 60 edit id of 212" />
  <row Id="33297" PostHistoryTypeId="5" PostId="14120" RevisionGUID="04b677da-7523-4943-b803-1b079e3fe48a" CreationDate="2011-06-22T17:59:57.923" UserId="5600" Comment="Even more speculation.; deleted 62 characters in body" Text="The [recipe for Jewish Deli &quot;Chinese Cookies&quot;][1] seems awfully similar to the [recipe][2] for [Chinese almond biscuits][3], except that the lard is replaced with shortening (to keep it Kosher) and chocolate is added.  A recipe for Chinese almond biscuits was printed as a &quot;standard Chinese cookie&quot; in [*The Thousand Recipe Chinese Cookbook*][4] as early as 1984, and this exact same recipe was reprinted in [*From Lokshen to Lo Mein: The Jewish Love Affair with Chinese Food*][5].  Given that love affair with Chinese food, I am guessing that at some point in time a cook at a deli decided to recreate the beloved Chinese recipe, either due to his or her own love of the baked good or by request.&#xD;&#xA;&#xD;&#xA;I know a Jewish guy who owned and operated a Chinese restaurant in the 1970s (staffed with Cantonese cooks), so the intercultural culinary collaboration is a definite possibility.  (Almond biscuits are very popular in Hong Kong, which is the epicenter of Cantonese cuisine.)  A [Glatt Kosher][6] Israeli-style restaurant close to where I used to work recently converted to a Glatt Kosher Chinese-style restaurant (under the same management, and likely with the same cooks)!&#xD;&#xA;&#xD;&#xA;**Edit (more speculation):** If the &quot;Chinese cookie&quot; is in fact a descendant of the almond biscuit, it may have been originally motivated by its almond content: It wouldn't be hard to replace the small amount of wheat flour in the recipe with something like almond flour, thus making the cookies Kosher for Passover.&#xD;&#xA;&#xD;&#xA;**Edit (even more speculation):** [About 95% of the ethnic Chinese are lactose intolerant][7].  Therefore, almost all Chinese confections are dairy-free.  If you think about it, there aren't many Western cookie recipes that don't call for some form of dairy.  The [laws of kashrut][8] prohibit eating meat alongside dairy in a single meal.  In other words, if someone who keeps kosher were to eat a meal with meat, he or she would then have to follow it with a non-dairy desert.  Therefore, Jewish delis may have adapted a Chinese cookie recipe to provide non-dairy desert options for their kosher clientele.&#xD;&#xA;&#xD;&#xA;  [1]: http://thecowlesreport.com/fastestchef-035a.html&#xD;&#xA;  [2]: http://allrecipes.com//Recipe/chinese-restaurant-almond-cookies/Detail.aspx&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Almond_Biscuit&#xD;&#xA;  [4]: http://www.amazon.com/Thousand-Recipe-Chinese-Cookbook/dp/0671509934&#xD;&#xA;  [5]: http://www.amazon.com/gp/product/9652293571/ref=pd_lpo_k2_dp_sr_3?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=0671509934&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=0KX9EZYBDA310SHQ13XJ&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Shechita#Glatt&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Lactose_intolerance#Lactose_intolerance_by_group&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Kashrut" />
  <row Id="33298" PostHistoryTypeId="2" PostId="15698" RevisionGUID="708d7b47-3b50-44c8-807e-e75a8b026694" CreationDate="2011-06-22T19:37:29.537" UserId="3348" Text="By portafilter I assume you mean the standard large coffeeshop espresso machine.&#xD;&#xA;&#xD;&#xA;The Nespresso is only heating enough water for a single shot, which can be done pretty quickly. I'm pretty sure commercial machines take a long time for that first shot because they're preheating the large reservoir so it's possible to fully heat and pull shot after shot in fairly quick succession once you get going.&#xD;&#xA;&#xD;&#xA;So the lag is because the bigger machine is heating a bunch more water--even if it doesn't superheat any more per shot than the Nespresso.&#xD;&#xA;&#xD;&#xA;Somebody correct me if I have this all wrong, but that's what I was led to understand." />
  <row Id="33299" PostHistoryTypeId="6" PostId="15692" RevisionGUID="676cf753-72da-478e-8ffc-246d318cf00c" CreationDate="2011-06-22T19:48:09.463" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="33300" PostHistoryTypeId="2" PostId="15699" RevisionGUID="4e2b72a9-6094-4ec1-bf3b-433d022c6ee1" CreationDate="2011-06-22T20:03:55.087" UserId="4697" Text="I've tried to make the following sauce the last couple of days. The same pan is used for everything.&#xD;&#xA;&#xD;&#xA;* Fry steak. Put steak on plate.&#xD;&#xA;* Sauté onions.&#xD;&#xA;* Melt butter and mix with flour.&#xD;&#xA;* Add stock.&#xD;&#xA;* Season.&#xD;&#xA;* Let simmer for a couple of minutes&#xD;&#xA;&#xD;&#xA;The taste and texture of the end result are fine. However, the high temperature of the pan (I like cancer with my meat) means that:&#xD;&#xA;&#xD;&#xA;* The butter gets burnt. It's brown and half-molten long before I've time to add flour. Does this result in any undesired reactions?&#xD;&#xA;* When the butter/flour mix is stable, the pan seems to be much hotter than 100 degrees. Adding the stock results in violent boiling. Could this damage my (teflon or cast iron) pan or affect the dish?&#xD;&#xA;&#xD;&#xA;If the above poses problems, how should I solve them? (I imagine that) I like the taste imparted from the recently used pan." />
  <row Id="33301" PostHistoryTypeId="1" PostId="15699" RevisionGUID="4e2b72a9-6094-4ec1-bf3b-433d022c6ee1" CreationDate="2011-06-22T20:03:55.087" UserId="4697" Text="Is my pan too hot for brown sauce / gravy?" />
  <row Id="33302" PostHistoryTypeId="3" PostId="15699" RevisionGUID="4e2b72a9-6094-4ec1-bf3b-433d022c6ee1" CreationDate="2011-06-22T20:03:55.087" UserId="4697" Text="&lt;sauce&gt;&lt;gravy&gt;&lt;heat&gt;&lt;brown-sauce&gt;" />
  <row Id="33303" PostHistoryTypeId="2" PostId="15700" RevisionGUID="0ebdf7a6-26a7-4f12-9467-96e4f5f158f8" CreationDate="2011-06-22T20:34:26.133" UserId="6023" Text="A hot pan will help you generate the fond while cooking your steak. The onions likely require something less that a scorching surface to grill. You might try letting your pan cool for even a minute before attempting your roux or possibly use a bit of olive oil ahead of the butter which will greatly reduce its propensity to burn. Even better use all olive oil for your roux and then add butter at the end to give your sauce some added flavor.&#xD;&#xA;&#xD;&#xA;You are unlikely to damage your cast iron pan with the preceding. The biggest issue with a Teflon pan is that you will never generate that wonderful fond that adds to the flavor and high heat itself is not good for Teflon.&#xD;&#xA;" />
  <row Id="33304" PostHistoryTypeId="2" PostId="15701" RevisionGUID="7542ba2f-0779-4640-9f48-63c30c2ac71c" CreationDate="2011-06-22T20:37:44.950" UserId="6279" Text="There is a similar (but not an &quot;exact duplicate&quot;) question here: http://cooking.stackexchange.com/q/2287/6279 that will shed some light on your question. I have learned (recently) that cooking with Teflon at &quot;very high temperatures&quot; is not a good idea (in fact if you read the &quot;instructions&quot; I hear that it tells you to not cook with teflon above medium... being &quot;*a man*&quot; I have never '*read the instructions*') and have found good results from toning it down to &quot;medium&quot;. &#xD;&#xA;" />
  <row Id="33305" PostHistoryTypeId="2" PostId="15702" RevisionGUID="214c7e8d-b2cf-44d1-9c94-c6b510236469" CreationDate="2011-06-22T20:38:25.547" UserId="4638" Text="The solution is very simple.  &#xD;&#xA;&#xD;&#xA;1. Fry steak &#xD;&#xA;1. Saute onions &#xD;&#xA;1. Remove from stove, wait a minute or two &#xD;&#xA;1. Melt butter, add flour &#xD;&#xA;1. Season with heat insensitive stuff (e.g. salt)&#xD;&#xA;1. Add stock &#xD;&#xA;1. Return to stove &#xD;&#xA;1. Let simmer for a couple of minutes &#xD;&#xA;1. Season with heat sensitive stuff (e.g. fresh tarragon) &#xD;&#xA;&#xD;&#xA;Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C. &#xD;&#xA;&#xD;&#xA;As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See http://cooking.stackexchange.com/q/14044/4638 for details. Still, I don't use coated pans (PTFE or this &quot;diamond&quot; stuff) for deglassing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application. " />
  <row Id="33306" PostHistoryTypeId="5" PostId="15686" RevisionGUID="0960fcfc-9b7c-49f2-bfdf-6113fa943f1e" CreationDate="2011-06-22T20:51:02.600" UserId="41" Comment="added 322 characters in body; edited tags" Text="I have this really tasty recipe for pancakes that use almond flour and whey protein (along with Ricotta cheese and lemon).  However, the problem is, these pancakes don't &quot;flip&quot;.  Does anyone have any advice on what could be done to improve this tasty breakfast treat?  Oh, and I have also tried to make it in a waffle maker, and that doesn't work right either.  We lovingly call this recipe &quot;Scrambled Pancakes&quot;.  :)&#xD;&#xA;&#xD;&#xA;Here is the list of ingredients:&#xD;&#xA;&#xD;&#xA;  * 3 large eggs&#xD;&#xA;  * 1 1/2 cups ricotta cheese&#xD;&#xA;  * 1/2 cups sour cream&#xD;&#xA;  * 4 packets Splenda, stevia, or erythritol&#xD;&#xA;  * Juice and zest of 1 large lemon&#xD;&#xA;  * 1/2 teaspoon baking soda&#xD;&#xA;  * 1/2 cup almond flour&#xD;&#xA;  * 1/4 cup natural or vanilla whey protein powder&#xD;&#xA;  * Pinch of salt" />
  <row Id="33307" PostHistoryTypeId="6" PostId="15686" RevisionGUID="0960fcfc-9b7c-49f2-bfdf-6113fa943f1e" CreationDate="2011-06-22T20:51:02.600" UserId="41" Comment="added 322 characters in body; edited tags" Text="&lt;flour&gt;&lt;pancake&gt;&lt;almonds&gt;" />
  <row Id="33308" PostHistoryTypeId="25" PostId="15699" RevisionGUID="0c673d5b-3860-4f99-aba0-f85b14df0669" CreationDate="2011-06-22T20:52:35.970" Comment="http://twitter.com/#!/StackCooking/status/83638537894895616" />
  <row Id="33309" PostHistoryTypeId="5" PostId="15701" RevisionGUID="14a68db8-6b78-4f27-a970-64a6fbfad05b" CreationDate="2011-06-22T20:54:00.990" UserId="6279" Comment="added 228 characters in body" Text="There is a similar (but not an &quot;exact duplicate&quot;) question here: http://cooking.stackexchange.com/q/2287/6279 that will shed some light on your question. I have learned (recently) that cooking with Teflon at &quot;very high temperatures&quot; is not a good idea (in fact if you read the &quot;instructions&quot; I hear that it tells you to not cook with teflon above medium... being &quot;*a man*&quot; I have never '*read the instructions*') and have found good results from toning it down to &quot;medium&quot;. &#xD;&#xA;&#xD;&#xA;You might consider keeping the heat and changing the pan to cast iron. [Here are some tips][1] for accomplishing your goal with a different pan.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.derekoncastiron.com/2009/01/article-fond-of-cast-iron.html" />
  <row Id="33310" PostHistoryTypeId="2" PostId="15703" RevisionGUID="1b704029-9437-4597-88e8-0cdbecda4f00" CreationDate="2011-06-23T00:03:55.170" UserId="6132" Text="[rumtscho's answer](http://cooking.stackexchange.com/questions/15693/what-does-a-fridge-do-apart-from-storing-and-cooling/15696#15696) covers most of the reasons why recipes call for &quot;putting in the fridge for a couple of hours&quot;. Another important example where refrigeration is necessary is in recipes that require meat to be marinated.&#xD;&#xA;&#xD;&#xA;Depending on your tastes and culinary interests, you may or may not have come across recipes that require marination. Some examples that come to mind are meat kababs (Mediterranean/S. Asian), some Indian tandoori recipes and I've also found some Chinese recipes that require marination in soy sauce (although, this is not as consistent across different websites as it is for the other two). &#xD;&#xA;&#xD;&#xA;In all these cases, marination must be done in the refrigerator because all meat products contain bacteria, which at room temperature, multiply at a much faster rate than at the colder temperatures inside a fridge. &#xD;&#xA;" />
  <row Id="33311" PostHistoryTypeId="2" PostId="15704" RevisionGUID="33872a7d-e8b5-4dc5-a16f-6e860a56068f" CreationDate="2011-06-23T01:38:34.800" UserId="2535" Text="Other than the thickeners mentioned above, sometimes I prefer the taste of cooked flour or oats to corn starch.  Oats will leave everything moderately translucent if you use whole uncooked oats or will cloud the pie like flour (but solidify more) if you use quick oats.&#xD;&#xA;&#xD;&#xA;Another touchy option that won't effect flavor: pectin.  Pectin is naturally contained in blueberries, strawberries, etc.  You could add some pectin for jam-making or you could precook a bunch of berries and slowly reduce them way down before adding them to more fresh berries (for texture) and baking your pie.  I have done this for moderately firm jam-like sauces so it might work for pies as well.  Experiment without shells so as not to waste your time.  At worst you'll have a delicious ice cream topping." />
  <row Id="33312" PostHistoryTypeId="5" PostId="15702" RevisionGUID="8a4a9fd4-e339-4ba9-b2e6-0a39225dce7e" CreationDate="2011-06-23T02:19:14.280" UserId="15" Comment="deleted 1 characters in body" Text="The solution is very simple.  &#xD;&#xA;&#xD;&#xA;1. Fry steak &#xD;&#xA;1. Saute onions &#xD;&#xA;1. Remove from stove, wait a minute or two &#xD;&#xA;1. Melt butter, add flour &#xD;&#xA;1. Season with heat insensitive stuff (e.g. salt)&#xD;&#xA;1. Add stock &#xD;&#xA;1. Return to stove &#xD;&#xA;1. Let simmer for a couple of minutes &#xD;&#xA;1. Season with heat sensitive stuff (e.g. fresh tarragon) &#xD;&#xA;&#xD;&#xA;Assuming that you are frying your steak below the carb charring temp of ~190°C, the minutes spent away from the heat and the heat spent to warm the butter and the flour will change the mixture's temperature to something much more maneageble, below the smoking point of butter (roughly 150°C). It will still stay above 100°C, but the steam building won't be too terrible. It is normal to prepare roux at above 100°C. &#xD;&#xA;&#xD;&#xA;As for the damage, I don't think that we know it. I asked about it once, but no answer was complete enough to accept. See http://cooking.stackexchange.com/q/14044/4638 for details. Still, I don't use coated pans (PTFE or this &quot;diamond&quot; stuff) for deglazing. The 400° proof ceramic coated ones could be safer, but I still find steel better for this application. " />
  <row Id="33313" PostHistoryTypeId="2" PostId="15705" RevisionGUID="85e33ba0-8124-4a16-9bca-b279a25d9301" CreationDate="2011-06-23T03:58:42.483" UserId="6194" Text="I don't have a single tools to measure the weight of ingredient.&#xD;&#xA;&#xD;&#xA;I came across recipe with different weight:&#xD;&#xA;&#xD;&#xA;    1/4 cup olive oil&#xD;&#xA;    1 pound dried spaghetti&#xD;&#xA;    2 tablespoons butter&#xD;&#xA;    4 ounces Pecorino Romano cheese, finely grated&#xD;&#xA;    1 1/2 teaspoon finely ground black pepper&#xD;&#xA;    Salt (optional)&#xD;&#xA;&#xD;&#xA;There are already 5 units, how do you measure them seperately?&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;" />
  <row Id="33314" PostHistoryTypeId="1" PostId="15705" RevisionGUID="85e33ba0-8124-4a16-9bca-b279a25d9301" CreationDate="2011-06-23T03:58:42.483" UserId="6194" Text="What do you use to measure the weight of ingredient?" />
  <row Id="33315" PostHistoryTypeId="3" PostId="15705" RevisionGUID="85e33ba0-8124-4a16-9bca-b279a25d9301" CreationDate="2011-06-23T03:58:42.483" UserId="6194" Text="&lt;equipment&gt;&lt;recipe-problems&gt;" />
  <row Id="33316" PostHistoryTypeId="2" PostId="15706" RevisionGUID="b1b8b20e-6e3c-4131-aa34-cb0a93f33237" CreationDate="2011-06-23T04:13:44.303" UserId="4039" Text="Most people would just use a scale and if your serious about cooking and baking I highly suggest looking for a digital scale that can measure in metric or American standard and is sensitive to the gram. They run about $17.&#xD;&#xA;&#xD;&#xA;In this case you are going to have to wing it.Do you have a big soup spoon? Well that's about the size of a tablespoon. Four of those equals 1/4 cup. Or do you have a small water glass. All the ones in my house are one cup so i could use a 1/4 of one of those.&#xD;&#xA;&#xD;&#xA;One pound of pasta is easy because pasta is sold in one pound boxes and the cheese is easy because in most American supermarkets grated pecorino is sold in 4 or 8 oz plastic tubs which is why the recipe uses those weights -- it's standard.&#xD;&#xA;&#xD;&#xA;Because the obvious answer to this question is a scale, you might want to change the title. What are some alternative ways to measure ingredients?" />
  <row Id="33317" PostHistoryTypeId="6" PostId="15705" RevisionGUID="5fb2d70a-e1ae-43c3-be29-b84142e7f5af" CreationDate="2011-06-23T04:18:00.950" UserId="6345" Comment="edited tags" Text="&lt;equipment&gt;&lt;measurements&gt;&lt;recipe-problems&gt;" />
  <row Id="33318" PostHistoryTypeId="5" PostId="15705" RevisionGUID="3a1a4977-2272-4bf9-97ee-221cfbb476da" CreationDate="2011-06-23T04:18:59.603" UserId="6194" Comment="added 134 characters in body; edited tags; added 148 characters in body" Text="EDIT: I welcome recommendation of scales and alternatives to weigh the ingredients.&#xD;&#xA;&#xD;&#xA;I don't have a single tools to measure the weight of ingredient.&#xD;&#xA;&#xD;&#xA;I came across recipe with different weight:&#xD;&#xA;&#xD;&#xA;    1/4 cup olive oil&#xD;&#xA;    1 pound dried spaghetti&#xD;&#xA;    2 tablespoons butter&#xD;&#xA;    4 ounces Pecorino Romano cheese, finely grated&#xD;&#xA;    1 1/2 teaspoon finely ground black pepper&#xD;&#xA;    Salt (optional)&#xD;&#xA;&#xD;&#xA;There are already 5 units, how do you measure them seperately? If you use a scale, do you translate the unit?&#xD;&#xA;&#xD;&#xA;Also, do you have any picture for the size of cup/tablespoon/teaspoon/etc? I have spoons in different size. And cup, to me, is also unknown in size. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="33319" PostHistoryTypeId="6" PostId="15705" RevisionGUID="3a1a4977-2272-4bf9-97ee-221cfbb476da" CreationDate="2011-06-23T04:18:59.603" UserId="6194" Comment="added 134 characters in body; edited tags; added 148 characters in body" Text="&lt;equipment&gt;&lt;measurements&gt;&lt;recipe-problems&gt;" />
  <row Id="33320" PostHistoryTypeId="25" PostId="15705" RevisionGUID="6c2eeb98-b38f-4956-b7d7-60e4ef8ddf43" CreationDate="2011-06-23T05:52:37.093" Comment="http://twitter.com/#!/StackCooking/status/83774436695752704" />
  <row Id="33321" PostHistoryTypeId="2" PostId="15707" RevisionGUID="62d45bba-c415-46d0-88df-283959b0da87" CreationDate="2011-06-23T05:59:15.717" UserId="6345" Text="You've got this all mixed up!  **Unless you're deglazing to do a pan sauce, the steak should be the LAST thing cooked. It's the centerpiece of the dish and the most expensive part, and shouldn't have a chance to get cold while you cook the other parts.**  Saving cleaning on a single saucepan is not worth eating cold steak.&#xD;&#xA;&#xD;&#xA;You MUST use a stainless or cast-iron for this. As others touch on, teflon is not safe for searing, and fast temperature changes will wreck it.&#xD;&#xA;&#xD;&#xA;**Here's how to do things:** &#xD;&#xA;&#xD;&#xA; 0. Julienne onions to saute, prepare and measure stock, trim fat from steak, cut or butterfly it if needed (this is your *mise en place*).  &#xD;&#xA; 1. Start preheating saute pan for onions&#xD;&#xA; 2. Start butter melting in saucepan for roux&#xD;&#xA; 3. Prepare roux and saute onions at same time, then add stock to roux, whisk, and season&#xD;&#xA; 4. Transfer onions to bowl, cover to keep hot, and start to preheat pan for searing steak&#xD;&#xA; 5. Cook steak while finishing sauce as needed, then rest it appropriately&#xD;&#xA; 6. Plate steak, garnish, sauce, and serve&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Alternately, here's another approach:**&#xD;&#xA;&#xD;&#xA;0. *Mise en place* (prep ingredients, optionally pre-measure them)&#xD;&#xA;1. Prepare sauce in advance, set aside or keep hot.  Or, even do it the day before and reheat it.  It's a roux-based sauce; it won't go bad in the fridge, and will reheat beautifully.&#xD;&#xA;2. Saute onions.  Or, caramelize onions beforehand, and just reheat them briefly and add.&#xD;&#xA;3. Cook steak&#xD;&#xA;4. Plate, sauce, serve&#xD;&#xA;&#xD;&#xA;**And, finally the deglazed pan sauce way**&#xD;&#xA;&#xD;&#xA;0. *Mise en place*&#xD;&#xA;1. Sautee onions.  Set aside in bowl (or on a serving plate)&#xD;&#xA;2. Cook steak&#xD;&#xA;3. Throw heavy cream or red wine in to pan, and deglaze by scraping vigorously with a utensil and stirring as it boils vigorously&#xD;&#xA;4. Quickly season this, and throw in the onions, a few pinches of parsley, pepper, salt, garlic, and paprika, plus optionally thyme&#xD;&#xA;5. Congrats, you now have a pan sauce with onions to throw on your steak&#xD;&#xA;&#xD;&#xA;In a professional kitchen, you'd have your onions pre-sauteed or sauteeing at the same time as the steak, and your sauce will be prepared in bulk, beforehand.  You'd only have to cook the steak and briefly heat or season the other two parts." />
  <row Id="33322" PostHistoryTypeId="2" PostId="15708" RevisionGUID="415384c1-12e2-445b-bd22-801d2f4e96fd" CreationDate="2011-06-23T06:19:38.787" UserId="6531" Text="This is something that really puzzled me when I went living in an English-speaking country. Having grown up in Italy, where recipes tell you &quot;Put 120g of this then add 250g of that&quot;, I've always used a scale. The first time I saw I recipe with cups and teaspoons I said: yeah, but I've got 10 types of cups in the kitchen... which one should I be using?&#xD;&#xA;&#xD;&#xA;Then someone told me that they were real unit of measure and introduced me to measuring spoons (something that in Italy would be very difficult to come by). &#xD;&#xA;&#xD;&#xA;So, going back to your question:&#xD;&#xA;&#xD;&#xA;1) I strongly second @Adam's opinion of buying a digital scale: they're cheap and do the job (personally, I would not spend more than $30-40 on it, but you can find $300 ones if you wish). &#xD;&#xA;&#xD;&#xA;2) If your recipe calls for teaspoons, cups, etc. then you can:&#xD;&#xA;&#xD;&#xA;- Buy measuring spoons/cups (you can find a complete set for $10, for instance [this][1])&#xD;&#xA;&#xD;&#xA;- Convert them to g (or whatever your scale measures) using an online calculator. If you google for &quot;teaspoons to grams&quot; or &quot;cups to grams&quot; you'll find plenty. &#xD;&#xA;&#xD;&#xA;You can even get an app on your phone, I use [this][2] which works pretty well (I'm sure there's a similar thing for iPhone, but I don't use Apple products, so I can't help there).&#xD;&#xA;&#xD;&#xA;[1]: http://tinyurl.com/6hp3oj3&#xD;&#xA;[2]: https://market.android.com/details?id=com.redbinary.rmc&amp;feature=search_result&#xD;&#xA;" />
  <row Id="33323" PostHistoryTypeId="2" PostId="15709" RevisionGUID="78da4690-6f6a-4b7f-a0dd-1524120d90c3" CreationDate="2011-06-23T07:25:32.563" UserId="6570" Text="A famed physicist [Murray Gell-Mann][1] compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus:&#xD;&#xA;&#xD;&#xA;&gt; ... a method sometimes employed in French cuisine: a piece of pheasant meat is cooked between two ices of veal, which are then discarded&#xD;&#xA;&#xD;&#xA;This phrase is very often quoted in the high-energy physics literature. You can for example read the Nobel lecture by David Gross (a laureate in 2004) [here][2], in which he quotes this sentence. &#xD;&#xA;&#xD;&#xA;I always wondered how this particular piece of French cuisine would taste, but I could never order it in French restaurants so far because I don't even know how this is called!&#xD;&#xA;&#xD;&#xA;So please, good people at cooking.stackexchange, inform me how it is called and how it tastes!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Murray_Gell-Mann&#xD;&#xA;  [2]: http://nobelprize.org/nobel_prizes/physics/laureates/2004/gross-lecture.pdf" />
  <row Id="33324" PostHistoryTypeId="1" PostId="15709" RevisionGUID="78da4690-6f6a-4b7f-a0dd-1524120d90c3" CreationDate="2011-06-23T07:25:32.563" UserId="6570" Text="What is this French cuisine technique called, which is anecdotal to a lot of high-energy physicists?" />
  <row Id="33325" PostHistoryTypeId="3" PostId="15709" RevisionGUID="78da4690-6f6a-4b7f-a0dd-1524120d90c3" CreationDate="2011-06-23T07:25:32.563" UserId="6570" Text="&lt;french-cuisine&gt;" />
  <row Id="33326" PostHistoryTypeId="4" PostId="15709" RevisionGUID="79d4ddd1-6c07-4010-b6a6-69b83e44344e" CreationDate="2011-06-23T07:30:50.563" UserId="6570" Comment="edited title; added 2 characters in body; edited title" Text="What is this French cuisine technique called, where &quot;a piece of pheasant meat is cooked between two slices of veal, which are then discarded?&quot;" />
  <row Id="33327" PostHistoryTypeId="5" PostId="15709" RevisionGUID="79d4ddd1-6c07-4010-b6a6-69b83e44344e" CreationDate="2011-06-23T07:30:50.563" UserId="6570" Comment="edited title; added 2 characters in body; edited title" Text="A famed physicist [Murray Gell-Mann][1] compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus:&#xD;&#xA;&#xD;&#xA;&gt; ... a method sometimes employed in French cuisine: a piece of pheasant meat is cooked between two slices of veal, which are then discarded&#xD;&#xA;&#xD;&#xA;This phrase is very often quoted in the high-energy physics literature. You can for example read the Nobel lecture by David Gross (a laureate in 2004) [here][2], in which he quotes this sentence. &#xD;&#xA;&#xD;&#xA;I always wondered how this particular piece of French cuisine would taste, but I could never order it in French restaurants so far because I don't even know how this is called!&#xD;&#xA;&#xD;&#xA;So please, good people at cooking.stackexchange, inform me how it is called and how it tastes!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Murray_Gell-Mann&#xD;&#xA;  [2]: http://nobelprize.org/nobel_prizes/physics/laureates/2004/gross-lecture.pdf" />
  <row Id="33328" PostHistoryTypeId="2" PostId="15710" RevisionGUID="c7931e66-6704-4450-b112-3db5fa0f78c9" CreationDate="2011-06-23T09:18:45.400" UserId="6554" Text="I would try agar. Agar is tasteless and easy to use and as far as I know it does not contain starch. It also keeps the filling clear.&#xD;&#xA;&#xD;&#xA;You could also try other starchy things as sago which does not have much flavor at all." />
  <row Id="33329" PostHistoryTypeId="2" PostId="15711" RevisionGUID="3cd91107-402c-4e8d-b14f-13daa1aec910" CreationDate="2011-06-23T10:02:55.237" UserId="3672" Text="Maybe this is why blueberry pie recipes usually call for lemon juice and lemon zest? To cut the cornstarch flavor? The lemon also compliments the blueberries, but I wonder if there are any other flavorings that would have the same effect." />
  <row Id="33330" PostHistoryTypeId="2" PostId="15712" RevisionGUID="fedf620e-3124-4f85-bdc6-9a4ff6902fa4" CreationDate="2011-06-23T10:40:39.137" UserId="4194" Text="I realise there are a couple of similar questions hereabouts, but this is a specific case.&#xD;&#xA;&#xD;&#xA;I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and chipotle chillis, garlic, cumin and oil. With an 'unrubbed' tenderloin I'd normally sear each side in a hot pan and roast for 25 minutes or so at about 180C/350F (my wife refuses to eat slightly pink pork).&#xD;&#xA;&#xD;&#xA;However, what with the garlic and spices on this particular pork, I want to avoid searing and thus very likely burning them. So, am I better off just roasting for longer at 180/350 or should I crank up the heat to say 200-220/390-430 and keeping it at 25 mins? Or perhaps an initial blast then lower the temp and cover with foil?" />
  <row Id="33331" PostHistoryTypeId="1" PostId="15712" RevisionGUID="fedf620e-3124-4f85-bdc6-9a4ff6902fa4" CreationDate="2011-06-23T10:40:39.137" UserId="4194" Text="What is a good way to cook a pork tenderloin without searing?" />
  <row Id="33332" PostHistoryTypeId="3" PostId="15712" RevisionGUID="fedf620e-3124-4f85-bdc6-9a4ff6902fa4" CreationDate="2011-06-23T10:40:39.137" UserId="4194" Text="&lt;roasting&gt;&lt;pork&gt;" />
  <row Id="33333" PostHistoryTypeId="5" PostId="15659" RevisionGUID="e19a769a-4773-4ef8-ac68-1c567ac920d8" CreationDate="2011-06-23T10:52:38.047" UserId="4075" Comment="added 32 characters in body" Text="I cook a lot of vegan soups for my wife and I've come to some tips after too many watery soups.&#xD;&#xA;&#xD;&#xA; 1. Fry the onions. Heat up the soup pot and throw a bunch of onions in the bottom and fry them until they brown. This adds an umami flavor to the soup. For rescuing a soup like this, chop them very fine, fry and simmer them in the soup for a while.&#xD;&#xA; 2. Use a can of dark beer as your first cup of water. This also increases the umami flavor as it cooks down. With the chicken stock, I'd use a lager if you need to add more liquid to the soup, then simmer for a while to let the flavors blend.&#xD;&#xA; 3. Add a can of tomato paste or diced tomatoes as part of your broth. A long simmer with tomatoes adds the acidity, adds body to the broth and more of that crucial umami flavor. Tomato paste has a tendency to give a 'beefier' flavor, so omit for chicken. Consider instead diced tomatoes or a roux.&#xD;&#xA; 4. Oxo (or other) vegetable broth cubes. For a large pot of soup, add 3 or 4. This is a bit of a cheat around creating a mirepoix blend (homemade veg broth is better) but it could rescue your veg soup.&#xD;&#xA;&#xD;&#xA;I've also had luck with thickening the soup with a roux, mix up your flour and water, pour it into the pan and stir while the flour browns. Stir it into your soup and use some spices, Rosemary, thyme, parsley, pepper, paprika, &lt;strike&gt;Worchestershire&lt;/strike&gt; Worcestershire sauce, hot sauce (I'd suggest something with flavor like Tiger Sauce) to liven up the soup.&#xD;&#xA;&#xD;&#xA;Because you've got the more delicate veggies like the kale and the zucchini already in the water, I'd focus on thickening the broth or increasing the flavor of the broth." />
  <row Id="33334" PostHistoryTypeId="2" PostId="15713" RevisionGUID="be0f7f63-9b5c-4f50-be9d-150cdd9450b5" CreationDate="2011-06-23T11:17:26.630" UserId="5397" Text="The question is similar to [this one][1]. I'm going to Iceland and I'd like to bring home some ingredients which are specific for Icelandic cuisine but are hardly purchasable in Central Europe.&#xD;&#xA;&#xD;&#xA;Anything simple like snack would work fine.&#xD;&#xA;&#xD;&#xA;It should survive the flight as well.&#xD;&#xA;&#xD;&#xA;Any recommendations?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/14632/ingredients-danish-local-specials" />
  <row Id="33335" PostHistoryTypeId="1" PostId="15713" RevisionGUID="be0f7f63-9b5c-4f50-be9d-150cdd9450b5" CreationDate="2011-06-23T11:17:26.630" UserId="5397" Text="Ingredients: Icelandic local specials" />
  <row Id="33336" PostHistoryTypeId="3" PostId="15713" RevisionGUID="be0f7f63-9b5c-4f50-be9d-150cdd9450b5" CreationDate="2011-06-23T11:17:26.630" UserId="5397" Text="&lt;ingredients&gt;" />
  <row Id="33337" PostHistoryTypeId="25" PostId="15709" RevisionGUID="ac4dbb32-4f39-4a71-8317-f7b27fbca6d7" CreationDate="2011-06-23T11:52:37.017" Comment="http://twitter.com/#!/StackCooking/status/83865033750228992" />
  <row Id="33338" PostHistoryTypeId="2" PostId="15714" RevisionGUID="ea381607-7ea0-4a1e-b34c-65bd561c6118" CreationDate="2011-06-23T12:39:33.747" UserId="6279" Text="Think &quot;Beef Wellington&quot; and substitute the pork tenderloin. Roll the tenderloin in puff pastry and bake. See [Alton Brown's Pork Wellington][1] recipe for some ideas. Obviously you already have a rub on, but AB's recipe's cooking instructions should still apply.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html" />
  <row Id="33339" PostHistoryTypeId="2" PostId="15715" RevisionGUID="5f216a58-f289-45c8-bb40-e2bc9181baf5" CreationDate="2011-06-23T12:40:48.003" UserId="4638" Text="A normal domestic oven never heats strong enough to produce a crisp crust. This is why pan searing is usually done: the direct heat transfer causes the maillard reaction which is impossible in the oven. As no setting in the oven will give you that, you are better off using lower temperature. It takes longer, but makes for a more even heating, which results in a better roast with a smaller heat-gradient-overdried part. &#xD;&#xA;&#xD;&#xA;If you want your browned surface, you will have to give it a good heat blast before/during/after the cooking. I agree that a pan sear will probably ruin the seasoning. If your oven has a grill, you can use it. It shouldn't matter if you start with the grilling and then roast to the end after the skin is good, or first roast it almoast ready and then grill it until the crust is OK. Any way, counting the time spent under heat will probably not be acurate enough with this technique. You can try it, but the error probability without an oven thermometer is quite high. &#xD;&#xA;&#xD;&#xA;The other possibility are open flames. A kitchen butan burner seems to be the tool of choice for sous-videers, who of course never get a crust in the cooker. But it will probably char the spices even more than the pan searing method. You could get creative and finish the outside of the meat on a charcoal grill. The reason nobody makes thick steaks and roasts on it is that they don't cook through. With a preroasted meat, this won't be a problem. &#xD;&#xA;&#xD;&#xA;If all this sounds like too much trouble to go through for a simple roast, you can just roast it slowly and eat crustless. Just because a crust is traditional, it doesn't mean it has to be there every time. " />
  <row Id="33340" PostHistoryTypeId="2" PostId="15716" RevisionGUID="a20aaa98-7ed2-4481-8cc4-723ee1df11ed" CreationDate="2011-06-23T13:07:08.497" UserId="641" Text="I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like apple syrup. The taste is similar, as well. But the texture is off.&#xD;&#xA;&#xD;&#xA;The question is how to make a real batch of apple syrup? Apple, sugar &amp; heat for some amount of time? Or are some other ingredients needed?" />
  <row Id="33341" PostHistoryTypeId="1" PostId="15716" RevisionGUID="a20aaa98-7ed2-4481-8cc4-723ee1df11ed" CreationDate="2011-06-23T13:07:08.497" UserId="641" Text="How is apple syrup made?" />
  <row Id="33342" PostHistoryTypeId="3" PostId="15716" RevisionGUID="a20aaa98-7ed2-4481-8cc4-723ee1df11ed" CreationDate="2011-06-23T13:07:08.497" UserId="641" Text="&lt;syrup&gt;&lt;apple&gt;" />
  <row Id="33343" PostHistoryTypeId="2" PostId="15717" RevisionGUID="37f968d0-0b8f-464f-a3b0-00680745aaa3" CreationDate="2011-06-23T13:09:16.027" UserId="4638" Text="I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. &#xD;&#xA;&#xD;&#xA;I don't have an ice cream machine. I freeze small portions of icecream on a prefrozen wide porcelain plate. While a pinch of xanthan keeps the result reasonably smooth, the texture isn't great. It melts almost instantly, and when melted, it is as liquid as it was before - it turns to sweetened milk in my mouth even before I have swallowed it. &#xD;&#xA;&#xD;&#xA;So while I prefer denser ice cream, I think that some recipes were created with a lot of overrun in mind. I thought of trying the Serious eats idea and creating the overrun after the freezing. But first, I don't have a food processor, and don't think an immersion blender will be good enough. Second, it will melt while I am blending. &#xD;&#xA;&#xD;&#xA;I don't want to pay the money and simply don't have the space for a gelateria style ice cream machine with a compressor. I was wondering if the prefrozen churner type machines will help with my problem. &#xD;&#xA;&#xD;&#xA;1. How much overrun do they produce with a typical ice cream recipe (say 2/3 3.6%, 1/3 30% cream)? &#xD;&#xA;2. Does the texture suffer from the same problems (instant melting)? " />
  <row Id="33344" PostHistoryTypeId="1" PostId="15717" RevisionGUID="37f968d0-0b8f-464f-a3b0-00680745aaa3" CreationDate="2011-06-23T13:09:16.027" UserId="4638" Text="How much overrun do I get with a compressorless home ice cream machine?" />
  <row Id="33345" PostHistoryTypeId="3" PostId="15717" RevisionGUID="37f968d0-0b8f-464f-a3b0-00680745aaa3" CreationDate="2011-06-23T13:09:16.027" UserId="4638" Text="&lt;equipment&gt;&lt;ice-cream&gt;" />
  <row Id="33346" PostHistoryTypeId="5" PostId="15090" RevisionGUID="0677d00b-117d-4e80-8219-ead817adf3da" CreationDate="2011-06-23T13:16:32.293" UserId="4638" Comment="corrected author name" Text="I have &quot;The Cookery of England&quot; by Elisabeth Ayrton, and it seems to meet most of your conditions. The introduction is a brief history of traditional English food, there are historical anecdotes interspersed in the text, and yes, it has a recipe for scones, and also for cheese scones, but there is little food porn - sadly, the only picture is on the cover.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33347" PostHistoryTypeId="2" PostId="15718" RevisionGUID="ab193261-3838-4015-a8d1-8e46dada2954" CreationDate="2011-06-23T13:27:38.883" UserId="3756" Text="I have no idea how overrun is measured, but from my experience the churner type machines do not move fast enough to whip much air into the mixture. I have owned two cheap ones (no-name brands) and I think they moved at similar speeds (slow). But the ice cream does not melt instantly like you say yours does. One way to slow down the melting process is to freeze the serving bowls for 30 minutes or so before serving the ice cream. " />
  <row Id="33348" PostHistoryTypeId="2" PostId="15719" RevisionGUID="76b8280c-a7ff-4286-a73e-a163f21bef16" CreationDate="2011-06-23T13:34:10.830" UserId="6499" Text="When I make apple syrup, I use apples (2 cut, peeled, sliced, and cored), sugar (1/2c), and two tablespoons of water.  Combine everything, let the sugar dissolve, and then bring to a boil.  Let it simmer for 10 minutes until the apples have become nice and soft and the syrup thickens.  I usually do it for a bit longer just to be on the safe side.  I have also found that adding a bit of cinnamon gives it just a bit extra!" />
  <row Id="33349" PostHistoryTypeId="2" PostId="15720" RevisionGUID="e154c434-e226-438d-bd34-fca9d599e978" CreationDate="2011-06-23T13:49:32.530" UserId="4638" Text="I am quite sure that it 1. doesn't have a name, and 2. is obsolete. &#xD;&#xA;&#xD;&#xA;I read of this technique in a book on traditional English cooking (turns out that it was very similar to French cooking some centuries ago). Back then, meat was always roasted over an open fire. The fire is a hot and uneven source of heat, and they always had huge pieces of meat in a castle kitchen, so it was normal for the inside of the roast to be underdone, while the outside was practically ruined. So they used the good and tried technique of wrapping the roast, cooking for longer time than it would have been possible with unwrapped meat (which helped the raw core), then discarding the ruined wrapper. As the most plentiful ingredient in a noble's kitchen used to be meat (at least in England - maybe the French got the recipe for them despite the better availability of vegetables?) it was just a convenient tool to do the job. &#xD;&#xA;&#xD;&#xA;Nowadays, we don't need to do this. A modern oven roasts much better. There are other, cheaper wrapper materials available for whoever wants to use one. I guess that some chefs may be reviving it because it sounds so unusual, it is guaranteed to attract attention. It could be worth eating, but frankly, if I wanted to know how pheasant cooked together with veal tastes, I would choose a recipe which doesn't discard the veal. &#xD;&#xA;&#xD;&#xA;As for the name: The book I am referring to (&quot;The cookery of England&quot; by Elisabeth Ayrton) is based on very good research. The author publishes medieval recipes from manuscripts verbatim, etc. She also explains many points, gives some historical background, etc. I am 99% sure that if there was a special name for this technique, she would have known it and mentioned it at the point she describes the practice. For example, she explains &quot;frothing&quot; (pouring batter over the almost cooked joint) in the same paragraph she referrs to wrapping. " />
  <row Id="33350" PostHistoryTypeId="5" PostId="15716" RevisionGUID="752177bd-9e45-4963-a5f5-ffc6e35ea61d" CreationDate="2011-06-23T13:50:40.143" UserId="641" Comment="added 110 characters in body" Text="I've been making [dutch apple pastries][1] for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like [apple syrup][2]. The taste is similar, as well. But the texture is off.&#xD;&#xA;&#xD;&#xA;The question is how to make a real batch of apple syrup? Apple, sugar &amp; heat for some amount of time? Or are some other ingredients needed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nl.wikipedia.org/wiki/Appelflap&#xD;&#xA;  [2]: http://nl.wikipedia.org/wiki/Appelstroop" />
  <row Id="33351" PostHistoryTypeId="5" PostId="15717" RevisionGUID="6d786d1b-3f88-4a15-875c-4c31c07c3568" CreationDate="2011-06-23T13:53:13.570" UserId="4638" Comment="added 213 characters in body" Text="I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. &#xD;&#xA;&#xD;&#xA;I don't have an ice cream machine. I freeze small portions of icecream on a prefrozen wide porcelain plate. While a pinch of xanthan keeps the result reasonably smooth, the texture isn't great. It melts almost instantly, and when melted, it is as liquid as it was before - it turns to sweetened milk in my mouth even before I have swallowed it. &#xD;&#xA;&#xD;&#xA;So while I prefer denser ice cream, I think that some recipes were created with a lot of overrun in mind. I thought of trying the Serious eats idea and creating the overrun after the freezing. But first, I don't have a food processor, and don't think an immersion blender will be good enough. Second, it will melt while I am blending. &#xD;&#xA;&#xD;&#xA;I don't want to pay the money and simply don't have the space for a gelateria style ice cream machine with a compressor. I was wondering if the prefrozen churner type machines will help with my problem. &#xD;&#xA;&#xD;&#xA;1. How much overrun do they produce with a typical ice cream recipe (say 2/3 3.6%, 1/3 30% cream)? &#xD;&#xA;2. Does the texture suffer from the same problems (instant melting)? &#xD;&#xA;&#xD;&#xA;**Edit** &#xD;&#xA;Overrun is measured in percent. If 500 ml of mixture go into the machine and out come 750 ml of ice cream, this is 50% overrun (the air volume in the ice cream is 50% of the ice cream base volume). " />
  <row Id="33352" PostHistoryTypeId="6" PostId="15705" RevisionGUID="a595af2f-321f-472a-af2d-677e59986a47" CreationDate="2011-06-23T14:49:32.580" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;measurements&gt;" />
  <row Id="33353" PostHistoryTypeId="2" PostId="15721" RevisionGUID="4408612f-0b20-4c47-8781-40bb005c28a6" CreationDate="2011-06-23T14:51:44.520" UserId="2001" Text="I have a 1.5 qt cuisinart prefrozen-bowl style ice cream maker.&#xD;&#xA;&#xD;&#xA;I haven't measured it specifically but eyeballing it I would say that my overrun is 50-75%.&#xD;&#xA;I know that is a wide range but it seems to change depending on recipe, additions, and how long I let it churn.&#xD;&#xA;&#xD;&#xA;My ice cream maker has performed well for 3 years now and I recommend it.&#xD;&#xA;&#xD;&#xA;I suspect your instant melting problem may be because you are freezing the mixture on a flat surface it has too much surface area when you scrape it off. The serious eats experiment used ice cube trays which would help reduce this problem.&#xD;&#xA;&#xD;&#xA;Personally I haven't done experiments to try and reduce overrun because I like overrun. The air gives a nice buffer that makes the product melt more slowly, gives a smoother texture, and makes it easier to taste added flavors. &#xD;&#xA;&#xD;&#xA;It also makes the ice cream less rich so I can eat more of it." />
  <row Id="33354" PostHistoryTypeId="2" PostId="15722" RevisionGUID="3dec47b8-27a7-4eca-b6f6-ce1a0ed5306b" CreationDate="2011-06-23T15:36:06.840" UserId="218" Text="My advice is to get the frozen bowl attachment set for the basic kitchen aid stand mixer (&lt;a href=&quot;http://www.kitchenaid.com/product/KICA0WH.uts&quot;&gt;link&lt;/a&gt;). The mixers have a godawful amount of power to burn and multiple speed settings, so you don't have the issue with the all-in-one machines that are geared for ice cream alone.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33355" PostHistoryTypeId="5" PostId="15720" RevisionGUID="35a652d5-b238-4f6b-ab44-d2521073d2e4" CreationDate="2011-06-23T15:40:14.730" UserId="218" Comment="added 53 characters in body" Text="I am quite sure that it 1. doesn't have a name, and 2. is obsolete. &#xD;&#xA;&#xD;&#xA;I read of this technique in a book on traditional English cooking (turns out that it was very similar to French cooking some centuries ago). Back then, meat was always roasted over an open fire. The fire is a hot and uneven source of heat, and they always had huge pieces of meat in a castle kitchen, so it was normal for the inside of the roast to be underdone, while the outside was practically ruined. So they used the good and tried technique of wrapping the roast, cooking for longer time than it would have been possible with unwrapped meat (which helped the raw core), then discarding the ruined wrapper. As the most plentiful ingredient in a noble's kitchen used to be meat (at least in England - maybe the French got the recipe for them despite the better availability of vegetables?) it was just a convenient tool to do the job. &#xD;&#xA;&#xD;&#xA;Nowadays, we don't need to do this. A modern oven roasts much better. There are other, cheaper wrapper materials available for whoever wants to use one. I guess that some chefs may be reviving it because it sounds so unusual, it is guaranteed to attract attention. It could be worth eating, but frankly, if I wanted to know how pheasant cooked together with veal tastes, I would choose a recipe which doesn't discard the veal. &#xD;&#xA;&#xD;&#xA;As for the name: The book I am referring to (&quot;&lt;a href=&quot;http://www.librarything.com/work/96823&quot;&gt;The cookery of England&lt;/a&gt;&quot; by Elisabeth Ayrton) is based on very good research. The author publishes medieval recipes from manuscripts verbatim, etc. She also explains many points, gives some historical background, etc. I am 99% sure that if there was a special name for this technique, she would have known it and mentioned it at the point she describes the practice. For example, she explains &quot;frothing&quot; (pouring batter over the almost cooked joint) in the same paragraph she referrs to wrapping. " />
  <row Id="33356" PostHistoryTypeId="5" PostId="15667" RevisionGUID="d99412a4-8acf-48b6-819c-b3e9f1f613ab" CreationDate="2011-06-23T16:59:19.700" UserId="6461" Comment="Added link and more detail; added 207 characters in body" Text="I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. &#xD;&#xA;&#xD;&#xA;The specific kind of bubble tea I'm looking to make uses the following:&#xD;&#xA;&#xD;&#xA;    -flavored sugar powder/creamer&#xD;&#xA;    -ice &#xD;&#xA;    -water &#xD;&#xA;    -tapioca pearls in syrup&#xD;&#xA;&#xD;&#xA;Can anyone lead me to the proper way to make the flavored powder/creamer? I'm NOT looking for any varieties with fresh fruit, tea, honey, or anything else. This is an original variety of bubble tea (obviously with no real tea!) from Southeast Asia, and I can't seem to recreate it. My combinations of creamer, extracts, and sugar have failed thus far, resulting in a sugar water with little actual flavor. I'm looking for what might be a place to find the actual powders, or a possible makeup of the ingredients used. The result should be a bright color, a more creamy than watery texture, and full-bodied flavor.&#xD;&#xA;&#xD;&#xA;A photo of the bubble tea (bright colors, hand mixed, not sealed by a machine) can be found here: http://organicleadership.files.wordpress.com/2007/06/bubbletea.jpg?w=480&#xD;&#xA;&#xD;&#xA;There are ways to order giant packs of the flavored powder/creamer online, but I really don't want to pay $15 for a pound of one flavor if I can create a version of it myself. Any ideas?" />
  <row Id="33357" PostHistoryTypeId="2" PostId="15723" RevisionGUID="0a718949-fc81-40bc-a09c-e08bec054b8f" CreationDate="2011-06-23T17:06:15.077" UserId="67" Text="I admit, I've never attempted making stroop (apple or otherwise) on my own ... but some [discussion on a forum post regarding Dutch cooking][1] mentioned that there's something called '[apple cheese][2]' which sounds like it might be quite similar, based on the description of the end consistency and the amount of sugar used.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://forums.egullet.org/index.php?/topic/76568-dutch-cooking/page__st__180&#xD;&#xA;  [2]: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article2569447.ece" />
  <row Id="33358" PostHistoryTypeId="2" PostId="15724" RevisionGUID="953c3acd-ffd5-4c21-ab15-031cb9ae8493" CreationDate="2011-06-23T17:17:24.780" UserId="1019" Text="My wife and I were visiting some friends who were recently married and had received heirloom silver as a wedding present.  It was obvious it had been recently polished, but some of the pieces still had a little tarnish on them.  Is it ok to eat off of that, or should I schedule a doctors appointment to get checked out for this reason?" />
  <row Id="33359" PostHistoryTypeId="1" PostId="15724" RevisionGUID="953c3acd-ffd5-4c21-ab15-031cb9ae8493" CreationDate="2011-06-23T17:17:24.780" UserId="1019" Text="Is it safe to eat off of partially tarnished silver?" />
  <row Id="33360" PostHistoryTypeId="3" PostId="15724" RevisionGUID="953c3acd-ffd5-4c21-ab15-031cb9ae8493" CreationDate="2011-06-23T17:17:24.780" UserId="1019" Text="&lt;food-safety&gt;" />
  <row Id="33361" PostHistoryTypeId="5" PostId="15716" RevisionGUID="2c92be08-cc0e-4492-9f18-2299ecb5a880" CreationDate="2011-06-23T17:18:57.790" UserId="641" Comment="added possible names." Text="I've been making [dutch apple pastries][1] for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like [apple syrup][2] (or apple butter, apple paste or apple cheese) The taste is similar, as well. But the texture is off.&#xD;&#xA;&#xD;&#xA;The question is how to make a real batch of apple syrup? Apple, sugar &amp; heat for some amount of time? Or are some other ingredients needed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nl.wikipedia.org/wiki/Appelflap&#xD;&#xA;  [2]: http://nl.wikipedia.org/wiki/Appelstroop" />
  <row Id="33362" PostHistoryTypeId="2" PostId="15725" RevisionGUID="487b18eb-4158-4536-9f80-d27befe6ebb3" CreationDate="2011-06-23T17:44:24.950" UserId="218" Text="If it's pure silver, it's fine. Silver isn't toxic.&#xD;&#xA;&#xD;&#xA;If its heirloom electroplated silver, it's probably still fine. If it's heirloom pewter, coated in copper, then electroplated with silver, its *still* fine (because pewter doesn't tarnish, so the tarnish is either silver or copper) but I wouldn't eat anything acidic with it, because it'll leech lead into your food.&#xD;&#xA;&#xD;&#xA;*Note* : There is no way you have pewter. That was a joke." />
  <row Id="33363" PostHistoryTypeId="10" PostId="68" RevisionGUID="e033c83e-e76c-43fd-948e-216b163e4d5f" CreationDate="2011-06-23T17:47:51.340" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33364" PostHistoryTypeId="5" PostId="15725" RevisionGUID="f241c290-2a24-4e1d-8fed-74fc22d03de9" CreationDate="2011-06-23T17:53:29.810" UserId="218" Comment="added 354 characters in body" Text="If it's pure silver, it's fine. Silver isn't toxic. Well...if you get some colloidial silver, and you dose yourself with it every day, you'll have some disturbing symptoms. The same is true of almost all metals. Iron pills, for example, are worse, but we commonly cook with cast iron. Metallic silver is sometimes used as a chelating agent, so it can purge your body of other metals you may have absorbed.&#xD;&#xA;&#xD;&#xA;If its heirloom electroplated silver, it's probably still fine. If it's heirloom pewter, coated in copper, then electroplated with silver, its *still* fine (because pewter doesn't tarnish, so the tarnish is either silver or copper) but I wouldn't eat anything acidic with it, because it'll leech lead into your food.&#xD;&#xA;&#xD;&#xA;*Note* : There is no way you have pewter. That was a joke." />
  <row Id="33365" PostHistoryTypeId="2" PostId="15726" RevisionGUID="acf3857c-eed1-4fc4-87e9-15036ae47e82" CreationDate="2011-06-23T18:19:42.620" UserId="5600" Text="Being a treeless island with a harsh climate, there are few natural ingredients that are specific to Iceland that are not available on mainland Europe.  Some exceptions include [puffin][1] and [whale meat][2], however, it is likely illegal to import those into your home country.  Iceland does have some amazing quality lamb and dairy goods (*e.g.*, [skyr][3]), however, it might also be difficult to take those home.  With that said, there are a number of prepared foods that are unique to Iceland and are difficult to find elsewhere:&#xD;&#xA;&#xD;&#xA;  * [**Hákarl**][4]: dried putrified shark;&#xD;&#xA;  * **Harðfiskur**: dried fish;&#xD;&#xA;  * [**Brennivín**][5]: liquor, similar to akvavit; and&#xD;&#xA;  * **Tópas and Opal**: licorice/menthol liquors.&#xD;&#xA;&#xD;&#xA;The makers of Opal also make a candy of the same name that tastes just like the liquor.  It's great for getting the children hooked on the flavor from a young age ;-)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Puffin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Whale_meat&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Skyr&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/H%C3%A1karl&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Brenniv%C3%ADn" />
  <row Id="33366" PostHistoryTypeId="5" PostId="15726" RevisionGUID="50743e4b-0722-4fa2-8056-4277f9d99f84" CreationDate="2011-06-23T18:28:41.757" UserId="5600" Comment="added 330 characters in body" Text="Being a treeless island with a harsh climate, there are few natural ingredients that are specific to Iceland that are not available on mainland Europe.  Some exceptions include [puffin][1] and [whale meat][2], however, it is likely illegal to import those into your home country.  Iceland does have some amazing quality lamb and dairy goods (*e.g.*, [skyr][3]), however, it might also be difficult to take those home.  With that said, there are a number of prepared foods that are unique to Iceland and are difficult to find elsewhere:&#xD;&#xA;&#xD;&#xA;  * [**Hákarl**][4]: dried putrified shark;&#xD;&#xA;  * **Harðfiskur**: dried fish;&#xD;&#xA;  * [**Brennivín**][5]: liquor, similar to akvavit; and&#xD;&#xA;  * **Tópas and Opal**: licorice/menthol liquors.&#xD;&#xA;&#xD;&#xA;The makers of Opal also make a candy of the same name that tastes just like the liquor.  It's great for getting the children hooked on the flavor from a young age ;-)&#xD;&#xA;&#xD;&#xA;While you are in Reykjavík, make sure to get some hot dogs at [Bæjarins Beztu Pylsur][6]; they are perhaps the best I have had anywhere in the world.  I am not sure if they sell their raw sausages, but if they do, that would definitely be something I would want to take home if I were there again.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Puffin&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Whale_meat&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Skyr&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/H%C3%A1karl&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Brenniv%C3%ADn&#xD;&#xA;  [6]: http://www.bbp.is/" />
  <row Id="33367" PostHistoryTypeId="6" PostId="15724" RevisionGUID="ba9c4d71-6bfd-449c-97f9-ebffa6b0983c" CreationDate="2011-06-23T19:06:07.793" UserId="1019" Comment="edited tags" Text="&lt;food-safety&gt;&lt;silver&gt;" />
  <row Id="33369" PostHistoryTypeId="2" PostId="15727" RevisionGUID="351a49e9-a3fc-4c83-aee3-4ee5c9b4aade" CreationDate="2011-06-23T20:04:32.490" UserId="160" Text="Cooks Illustrated reviewed and measured overrun in a bunch of ice cream makers: http://www.cooksillustrated.com/equipment/results.asp?docid=25989&#xD;&#xA;&#xD;&#xA;Most were 20–30%, with the exception of one that attached to a stand mixer, which had an astonishing 80%, and one which completely failed (3%). Most are compressorless models costing under $100.&#xD;&#xA;&#xD;&#xA;So, if you're going for around for 20-30%, a pre-frozen churner can do that.&#xD;&#xA;&#xD;&#xA;(Note: you have to pull up the details of each model to see the overrun percentage, it's not in the recommendation summary table)." />
  <row Id="33370" PostHistoryTypeId="25" PostId="15724" RevisionGUID="f8363ce9-b079-4d16-a77f-f2007ddc339f" CreationDate="2011-06-23T20:52:37.160" Comment="http://twitter.com/#!/StackCooking/status/84000929317261312" />
  <row Id="33371" PostHistoryTypeId="2" PostId="15728" RevisionGUID="0a1f8b71-4c37-4f54-ae03-02cca1e5df3c" CreationDate="2011-06-23T21:16:08.700" UserId="5660" Text="There have been (official), questions about eating silver, but generally it is accepted as safe as a food ingredient. Those silver balls you sometimes see on cakes are sugar, coated with silver, and some Indo-asian sweets are coated with silver foil. &#xD;&#xA;&#xD;&#xA;Soluble forms of silver might be very bad for you, but the tarnish is oxidation and would not be soluble. Nothing to worry about. " />
  <row Id="33373" PostHistoryTypeId="2" PostId="15729" RevisionGUID="536063fc-f0a7-4062-8367-2d489b40b84c" CreationDate="2011-06-23T21:26:38.783" UserId="5660" Text="Apples go brown when the air hits the flesh - if they are cooked quickly or kept away from air until cooked, they don't go brown. Lemon juice can delay the browning. Cooking without stirring can result in lessened browning, because the top layer in the pot protects the mass from the air.&#xD;&#xA;&#xD;&#xA;It can be hard to resist stirring, but you have to remember that stirring will also introduce air.&#xD;&#xA;&#xD;&#xA;With a lot of things, I microwave apples in a covered dish, cut in large chunks. After that, they can sit around for a while before I get around to using them.   " />
  <row Id="33374" PostHistoryTypeId="5" PostId="15688" RevisionGUID="c104b570-b4e7-4ebd-9441-16dc3099bc1d" CreationDate="2011-06-23T22:45:42.027" UserId="1184" Comment="added 871 characters in body" Text="I can understand that grinding nuts into butter without the use of electricity has it's ecological, and other merits, but after having made many batches of peanut butter with a Champion Juicer, I can attest that it takes a pretty powerful engine (or arm ) with plenty of endurance to get a good consistency and a generous quantity. The cleaning of any grinder of residue of peanut butter is a little messy, but with a good brush and hot water, one can develop a good routine.  I would suggest the Champion be considered, and it's versatility will reward you manyfold.  We have made juiced carrot, apple, beet combinations; ground soybeans for the process of making soybeans, and made many batches of delicious fresh peanut butter with our 2nd hand model for over 3o years.  It is still keeping up the good fight. &#xD;&#xA;&#xD;&#xA;Although I haven't tried any hand grinder for peanut butter, I have bought several items  (we are expecting a hand cranked ice cream maker tomorrow!) from Lehman's - [lehmans.com][1] - and they are a reliable company. They do sell a [hand grinder][2] that can be used for peanuts.&#xD;&#xA;They offer replacement cast iron burrs, and a wooden stomper with the following comment in the hard copy catalog,  &quot;oily foods like peanuts tend to clog in the mill. Our stomper is required for peanuts ...&quot;  I use a wooden stomper with the Champion, and I would expect that advice. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lehmans.com/store/catalog?Args=&#xD;&#xA;  [2]: http://www.lehmans.com/store/Kitchen___Grain_and_Grain_Mills___Our_Best_Grain_Mill___C17B#C17B" />
  <row Id="33375" PostHistoryTypeId="2" PostId="15730" RevisionGUID="85a6a85f-45db-45d8-99e8-76022eb49d36" CreationDate="2011-06-23T22:46:20.290" UserId="6579" Text="I had a grease fire years ago (my first electric stove; I kept turning down the wrong burner... long story.)  I dumped most of a box of baking soda on it with no visible effect; my wife ran in and hit it with a Halon fire extinguisher (which merely spread the grease and fire against the wall behind the stove!)  I finally managed to get through to the 911 dispatcher, and he told me to dump salt on it.  I did - about a cup - and it killed the fire almost instantly.&#xD;&#xA;&#xD;&#xA;Baking soda puts out fires by releasing carbon dioxide and smothering the fire - but if your fire is burning violently enough, the convection created by the fire pulls in enough oxygen to offset the smothering effect. (It could work if you had a bucket of baking soda, but a little refrigerator-size box won't cut it, as I learned by sad experience.)  Salt, on the other hand, apparently is a great absorber of heat for its volume - it sucks so much heat out of the grease that it simply can't support combustion anymore.&#xD;&#xA;&#xD;&#xA;Bottom line:  &#xD;&#xA;&#xD;&#xA; - Never, ever use a pressurized fire extinguisher on a grease fire.  &#xD;&#xA; - Baking soda is probably not going to do the trick.  &#xD;&#xA; - Salt is your friend.&#xD;&#xA;&#xD;&#xA;It's been twenty-some years, and I've never had a kitchen fire since (knock on wood!), but I still make sure to have a box of salt within reach whenever I fry anything." />
  <row Id="33376" PostHistoryTypeId="2" PostId="15731" RevisionGUID="251e91b0-055e-4456-89d0-d697a2bbf382" CreationDate="2011-06-23T22:53:04.083" UserId="4086" Text="I am using a blog to post my own recipes so I can remember them and share. And this has become my own cookbook. However I think it would be better to have this blog just for publishing new recipes, and to make a cook book that would be made up of just links to other recipes (some of which would be mine, the rest from other foodies)." />
  <row Id="33377" PostHistoryTypeId="1" PostId="15731" RevisionGUID="251e91b0-055e-4456-89d0-d697a2bbf382" CreationDate="2011-06-23T22:53:04.083" UserId="4086" Text="Website recomendation for cataloging recipes" />
  <row Id="33378" PostHistoryTypeId="3" PostId="15731" RevisionGUID="251e91b0-055e-4456-89d0-d697a2bbf382" CreationDate="2011-06-23T22:53:04.083" UserId="4086" Text="&lt;cookbook&gt;&lt;websites&gt;" />
  <row Id="33379" PostHistoryTypeId="2" PostId="15732" RevisionGUID="73fb721e-130a-4dba-bec8-2bc9f2af08ed" CreationDate="2011-06-23T23:02:40.967" UserId="641" Text="To answer my own question, after experiencing, once cooked, the brik stays crisp for over a week." />
  <row Id="33380" PostHistoryTypeId="2" PostId="15733" RevisionGUID="8012f7ea-00f2-4cb6-bd69-53cb8a30d086" CreationDate="2011-06-23T23:15:31.857" UserId="4782" Text="I use [Evernote][1] - I can easily access it from my phone or any computer. It handles links, images and text very well.&#xD;&#xA;&#xD;&#xA;And when I finally get an iPad (or other slate computer) it will be a sweet cookbook to use in my kitchen!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.evernote.com" />
  <row Id="33381" PostHistoryTypeId="2" PostId="15734" RevisionGUID="bc06db7e-6f82-41df-bd29-d9d8cda4090c" CreationDate="2011-06-24T00:00:03.423" UserId="6158" Text="I have some chicken breasts and some asparagus that I want to cook tomorrow whilst we're out camping for midsummer. &#xD;&#xA;&#xD;&#xA;The fire will have a grate over it probably.&#xD;&#xA;&#xD;&#xA;Is it better to wrap the food in foil to prevent it being touched by open flame? How can I make sure the chicken doesn't get too burned on the outside whilst being cooked on the inside?" />
  <row Id="33382" PostHistoryTypeId="1" PostId="15734" RevisionGUID="bc06db7e-6f82-41df-bd29-d9d8cda4090c" CreationDate="2011-06-24T00:00:03.423" UserId="6158" Text="How do I cook chicken and asparagus over an open fire?" />
  <row Id="33383" PostHistoryTypeId="3" PostId="15734" RevisionGUID="bc06db7e-6f82-41df-bd29-d9d8cda4090c" CreationDate="2011-06-24T00:00:03.423" UserId="6158" Text="&lt;fire&gt;" />
  <row Id="33384" PostHistoryTypeId="5" PostId="15731" RevisionGUID="e4309f3e-69b4-415c-9619-0bd49164389f" CreationDate="2011-06-24T00:49:27.477" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How do you organize your recipes?](http://cooking.stackexchange.com/questions/1380/how-do-you-organize-your-recipes)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I am using a blog to post my own recipes so I can remember them and share. And this has become my own cookbook. However I think it would be better to have this blog just for publishing new recipes, and to make a cook book that would be made up of just links to other recipes (some of which would be mine, the rest from other foodies)." />
  <row Id="33385" PostHistoryTypeId="10" PostId="15731" RevisionGUID="52073233-52b6-4f12-975f-f164c87ac1be" CreationDate="2011-06-24T00:49:27.210" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33387" PostHistoryTypeId="25" PostId="15712" RevisionGUID="e73e01e6-c120-46c6-bc8a-c27dda7dab0b" CreationDate="2011-06-24T02:52:37.730" Comment="http://twitter.com/#!/StackCooking/status/84091528229830656" />
  <row Id="33388" PostHistoryTypeId="6" PostId="15734" RevisionGUID="7b3e237e-8f91-4879-b612-8d28aa927da4" CreationDate="2011-06-24T03:44:16.297" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;camping&gt;&lt;fire&gt;&lt;asparagus&gt;&lt;outdoor-cooking&gt;" />
  <row Id="33389" PostHistoryTypeId="25" PostId="15716" RevisionGUID="4fa0fb00-7345-45a2-acae-3f0dee4e3380" CreationDate="2011-06-24T05:52:37.887" Comment="http://twitter.com/#!/StackCooking/status/84136827614797824" />
  <row Id="33390" PostHistoryTypeId="2" PostId="15735" RevisionGUID="01e78500-6d37-4f6a-acd9-d7c3da82cceb" CreationDate="2011-06-24T07:03:29.633" UserId="4075" Text="You have two delicious choices. Both require a bed of coals, so I'll start with that.&#xD;&#xA;&#xD;&#xA;You'll need to build a fire with the logs stacked 'log cabin' style, and let the fire burn down to coals. You want a deep red coal, just starting to darken on top. The coals should look something like this.&#xD;&#xA;&#xD;&#xA;![Coals should look something like this][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/s1cW1.jpg&#xD;&#xA;&#xD;&#xA;You can bake, or bbq the chicken and asparagus. Both are delicious methods.&#xD;&#xA;&#xD;&#xA;To bake, wrap the chicken, asparagus and a starch like potato *gratin* style in layers of tinfoil. Use the starch around the outside, you'll sacrifice a layer of it as some of it sticks/burns to the tinfoil. Put the most delicate item in the middle, in this case the asparagus, and the chicken around the asparagus. Add a generous amount of butter, salt and pepper and bake for about an hour buried in the coals. Corn or green beans are also very good, and can be sacrificed a little around the outside to preserve your meat and vegetables.&#xD;&#xA;&#xD;&#xA;I would layer it this way. &#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;     1.Coals&#xD;&#xA;     2. Tinfoil&#xD;&#xA;         2. Potatoes &#xD;&#xA;         2. Generous dollop of butter&#xD;&#xA;         3. Salt &amp; Pepper &#xD;&#xA;         4. Green Beans &#xD;&#xA;         5. Asparagus&#xD;&#xA;         6. Chicken &#xD;&#xA;         7. Potatoes&#xD;&#xA;     3. Tinfoil&#xD;&#xA;     4. Coals&#xD;&#xA;&#xD;&#xA;Now, BBQ. You'll do it very much like a charcoal BBQ. Keep the grate close to the coals, you can generally test the heat by holding your hand above the grate, you should only be able to keep your hand there for a second or two at most. &#xD;&#xA;&#xD;&#xA;Grill the chicken like you would on a bbq, and roast the asparagus on a cooler part of the grill. I'd marinate both before putting them on the grill. I'd also try to get an aromatic wood like hickory or mesquite, pine will impart a resinous taste." />
  <row Id="33391" PostHistoryTypeId="2" PostId="15736" RevisionGUID="21c12bcc-ebc5-402d-ab1b-52f6230b7029" CreationDate="2011-06-24T08:46:13.663" UserId="6459" Text="Smother with lid, fire blanket or _wet_ (_wet_ you plonker!) cloth. (Lots of other good answers on that here.)  Then, yes, use the extinguisher.&#xD;&#xA;&#xD;&#xA;On the extinguisher front;&#xD;&#xA;&#xD;&#xA;yes you can use an extinguisher, but be careful. There are different kinds. Ideally check that the one in your kitchen (or the one you're likely to use) is the right kind _before_ any kind of fire.&#xD;&#xA;&#xD;&#xA;a) Water extinguisher. Fortunately there aren't too many of these around now. Should NEVER be used in a kitchen. Between grease fires and electrical fires it's almost universally the wrong one.&#xD;&#xA;&#xD;&#xA;b) CO2 - (High pressure carbon dioxide). These are the most common you'll find, and recognizable by the big &quot;horn&quot; dispenser. They work by removing oxygen but can disperse quite quickly. They are also under pressure, so don't get too close to the pan. You _don't_ want to &quot;blow&quot; the oil out of the pan. The big plus with this type is that the CO2 evaporates (it makes a kind of CO2 snow) so there's very little damage done (other than the fire itself). Useless outdoors, or in highly ventilated environments. CO2 is great for really small indoor fires before they get out control. The &quot;snow&quot; coming out the extinguisher is cold (think dry ice) and some stuff (especially electronics) doesn't like the extreme cold, but on balance it's the best indoor extinguisher. But be careful when spaying it at burning liquid.)&#xD;&#xA;&#xD;&#xA;c) Dry-Powder. (The powder itself is usually bicarb). This works by removing the oxygen, by smothering the fire. It's good for outdoors, and works on pretty much any kind of (small) fire. It doesn't evaporate, and it's effective against kitchen fires and electrical fires. However it does make a mess. A 9kg extinguisher (typical size) contains 9kg of bicarb. While these extinguishers have a &quot;trigger nozzle&quot;, they are notoriously leaky, so  once started most of the 9kg is gonna come out. Also these need regular (yearly) servicing to prevent the contents from caking and rendering it useless. It comes out under pressure, but not as much as CO2, and it's not as &quot;violent&quot;.&#xD;&#xA;&#xD;&#xA;Just for interest sake, Halon and BCF extinguishers were popular because they have all the benefits of CO2, but aren't &quot;cold&quot; so they're a lot kinder to electronics. They're also a CFC, so went out of fashion. And are brutally expensive compared to CO2. Unless saving the electronics is critical like say on a nuclear submarine, they're overkill for a home or office environment.&#xD;&#xA;&#xD;&#xA;In a home situation I would recommend CO2 for most rooms, plus Dry-Powder for the kitchen.&#xD;&#xA;&#xD;&#xA;Most importantly - if you use an extinguisher, remove the heat source as well. In the case of CO2 if the fuel is still hot, then it can reignite when the CO2 dissipates.&#xD;&#xA;&#xD;&#xA;Lastly - after any extinguisher has been used - even for just a squirt - it _must_ be replaced. Water and Dry Powder are &quot;one use&quot; types, even with a trigger, and while control on a CO2 one is much better it _must, must, must_ be replaced (recharged) with a full one." />
  <row Id="33392" PostHistoryTypeId="5" PostId="15688" RevisionGUID="32ea0769-f9fa-4438-b31d-8898f9cc3f5a" CreationDate="2011-06-24T12:33:54.447" UserId="1184" Comment="added 155 characters in body" Text="I can understand that grinding nuts into butter without the use of electricity has it's ecological, and other merits, but after having made many batches of peanut butter with a Champion Juicer, I can attest that it takes a pretty powerful engine (or arm ) with plenty of endurance to get a good consistency and a generous quantity. The cleaning of any grinder of residue of peanut butter is a little messy, but with a good brush and hot water, one can develop a good routine.  I would suggest the Champion be considered, and it's versatility will reward you manyfold.  We have made juiced carrot, apple, beet combinations; ground soybeans for the process of making soybeans, and made many batches of delicious fresh peanut butter with our 2nd hand model for over 3o years.  It is still keeping up the good fight. &#xD;&#xA;&#xD;&#xA;Although I haven't tried any hand grinder for peanut butter, I have bought several items  (we are expecting a hand cranked ice cream maker tomorrow!) from Lehman's - [lehmans.com][1] - and they are a reliable company. They do sell a [hand grinder][2] that can be used for peanuts.&#xD;&#xA;They offer replacement cast iron burrs, and a wooden stomper with the following comment in the hard copy catalog,  &quot;oily foods like peanuts tend to clog in the mill. Our stomper is required for peanuts ...&quot;  I use a wooden stomper with the Champion, and I would expect that advice. &#xD;&#xA;&#xD;&#xA;After reading the reviews, and watching the demo video for the Lehman's hand grinder, I would still go with the electric Champion Juicer, if it were me. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.lehmans.com/store/catalog?Args=&#xD;&#xA;  [2]: http://www.lehmans.com/store/Kitchen___Grain_and_Grain_Mills___Our_Best_Grain_Mill___C17B#C17B" />
  <row Id="33393" PostHistoryTypeId="5" PostId="68" RevisionGUID="36164358-01da-4a38-8807-0d069fc7a3a5" CreationDate="2011-06-24T13:36:54.697" UserId="66" Comment="added 137 characters in body; edited tags" Text="Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in recommendations for &#xD;&#xA;&#xD;&#xA;1. hardware (containers, labeling, shelving, etc.) and &#xD;&#xA;2. organization schemes (alphabetical? categories?) &#xD;&#xA;&#xD;&#xA;in order to make it easier to find the spices I'm looking for. " />
  <row Id="33394" PostHistoryTypeId="6" PostId="68" RevisionGUID="36164358-01da-4a38-8807-0d069fc7a3a5" CreationDate="2011-06-24T13:36:54.697" UserId="66" Comment="added 137 characters in body; edited tags" Text="&lt;storage-method&gt;&lt;spices&gt;&lt;organization&gt;&lt;pantry&gt;" />
  <row Id="33395" PostHistoryTypeId="2" PostId="15737" RevisionGUID="ab8e5808-204d-4245-9d7b-51027b22db5d" CreationDate="2011-06-24T13:37:54.523" UserId="6518" Text="am very lean now.my doctor suggest me to take Non Vegetarian food like fish and etc., but am pure Vegetarian.am not eat egg also.but now i think to eat Non Vegetarian due to my health issue.Please suggest some good things to recover my body.please tell which is the best type of food ,Vegetarian or Non Vegetarian? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;----------&#xD;&#xA;if you know any other healthy food share with me.thanks." />
  <row Id="33396" PostHistoryTypeId="1" PostId="15737" RevisionGUID="ab8e5808-204d-4245-9d7b-51027b22db5d" CreationDate="2011-06-24T13:37:54.523" UserId="6518" Text="Which food gives more Strength? Vegetarian or Non Vegetarian?" />
  <row Id="33397" PostHistoryTypeId="3" PostId="15737" RevisionGUID="ab8e5808-204d-4245-9d7b-51027b22db5d" CreationDate="2011-06-24T13:37:54.523" UserId="6518" Text="&lt;food-safety&gt;&lt;vegetarian&gt;&lt;health&gt;" />
  <row Id="33398" PostHistoryTypeId="5" PostId="15603" RevisionGUID="2e136288-2bc6-46a1-9864-e7c8b76bea3b" CreationDate="2011-06-24T13:40:09.577" UserId="66" Comment="added reasons for alphabetical order" Text="Here's what I finally came up with - I'm very pleased with this solution.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The [jars are from Amazon.com][2], the labels are printed using a [Dymo LabelWriter Twin Turbo][3], and the shelf is a [3-Tier Bamboo Expanding Shelf from Container Store][4]. &#xD;&#xA;&#xD;&#xA;I've gone with alphabetical order, which I've found to work very well. It has the advantage of being objective - there's no question where something belongs, and no philosophical discussions about what category nutmeg belongs in. &#xD;&#xA;&#xD;&#xA;As a bonus, this setup give me pleasure every time I look at it.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/PQMxi.jpg&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/B000ON8QXG/ref=wms_ohs_product_img_T2&#xD;&#xA;  [3]: http://global.dymo.com/enCA/Products/LabelWriter_Twin_Turbo.html&#xD;&#xA;  [4]: http://www.containerstore.com/shop/kitchen/cabinetOrganizers/upperCabinets?productId=10013618" />
  <row Id="33399" PostHistoryTypeId="5" PostId="15603" RevisionGUID="734e4a13-6858-4118-9eaa-66941c872336" CreationDate="2011-06-24T13:46:45.717" UserId="66" Comment="added 511 characters in body" Text="Here's what I finally came up with - I'm very pleased with this solution.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;The [jars are from Amazon.com][2], the labels are printed using a [Dymo LabelWriter Twin Turbo][3], and the shelf is a [3-Tier Bamboo Expanding Shelf from Container Store][4]. &#xD;&#xA;&#xD;&#xA;My recommendations: &#xD;&#xA;&#xD;&#xA;- Use a label maker if you have one. Having everything printed the same way makes it prettier and also easier to scan. &#xD;&#xA;- Using exclusively the same type of containers simplifies storage and also makes it easier to scan. &#xD;&#xA;- Put the labels towards the tops of the containers, so they're visible above the tops of the next row down. &#xD;&#xA;- This stair-step shelf expands to fit the horizontal space available, and can probably fit &#xD;&#xA;about 60 containers, which should be enough for anyone. &#xD;&#xA;- I've gone with alphabetical order, which I've found to work very well. It has the advantage of being objective - there's no question where something belongs, and no taxonomical discussions about what category nutmeg belongs in. &#xD;&#xA;&#xD;&#xA;As a bonus, this setup give me pleasure every time I look at it!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/PQMxi.jpg&#xD;&#xA;  [2]: http://www.amazon.com/gp/product/B000ON8QXG/ref=wms_ohs_product_img_T2&#xD;&#xA;  [3]: http://global.dymo.com/enCA/Products/LabelWriter_Twin_Turbo.html&#xD;&#xA;  [4]: http://www.containerstore.com/shop/kitchen/cabinetOrganizers/upperCabinets?productId=10013618" />
  <row Id="33400" PostHistoryTypeId="5" PostId="68" RevisionGUID="9fdfd865-b1c8-4dad-a578-08cd8a044338" CreationDate="2011-06-24T13:48:56.730" UserId="66" Comment="Changed title" Text="Spices have always been the hardest thing for me to keep track of in the kitchen. I'm interested in specific recommendations for &#xD;&#xA;&#xD;&#xA;1. hardware (containers, labeling, shelving, etc.) and &#xD;&#xA;2. organization schemes (alphabetical? categories?) &#xD;&#xA;&#xD;&#xA;in order to make it easier to find the spices I'm looking for. " />
  <row Id="33401" PostHistoryTypeId="4" PostId="68" RevisionGUID="9fdfd865-b1c8-4dad-a578-08cd8a044338" CreationDate="2011-06-24T13:48:56.730" UserId="66" Comment="Changed title" Text="Recommendations for spice organization strategies" />
  <row Id="33402" PostHistoryTypeId="2" PostId="15738" RevisionGUID="06826007-cffb-4716-94a3-9e0e9d812a47" CreationDate="2011-06-24T13:51:43.467" UserId="5660" Text="Your doctor is probably concerned that you are not getting enough protein. I have a vegan friend who gets most of his protein from soya beans and tofu, and he looks very fit! Cheese is also a good protein source for vegetarians.&#xD;&#xA;&#xD;&#xA;Take a look at these links for suggestions -&#xD;&#xA;&#xD;&#xA;http://www.vrg.org/nutrition/protein.htm&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/way_5175936_high-protein-vegetable-diet.html" />
  <row Id="33403" PostHistoryTypeId="5" PostId="15738" RevisionGUID="32436b1d-cb53-44a1-a4a7-d000bccc6ba1" CreationDate="2011-06-24T13:56:56.210" UserId="5660" Comment="too much haste" Text="Your doctor is probably concerned that you are not getting enough protein. I have a vegan friend who gets most of his protein from soya beans and tofu, and he looks very fit! &#xD;&#xA;&#xD;&#xA;There are other processed products besides tofu that you may be able to find locally, eg tahini. Ask what is available in local stores. &#xD;&#xA;&#xD;&#xA;Cheese is also a good protein source for vegetarians.&#xD;&#xA;&#xD;&#xA;Take a look at these links for suggestions -&#xD;&#xA;&#xD;&#xA;http://www.vrg.org/nutrition/protein.htm&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/way_5175936_high-protein-vegetable-diet.html" />
  <row Id="33404" PostHistoryTypeId="5" PostId="15738" RevisionGUID="c0ca1894-1d74-4f31-bd8a-26ed3e13a503" CreationDate="2011-06-24T14:05:39.857" UserId="5660" Comment="another useful link" Text="Your doctor is probably concerned that you are not getting enough protein. I have a vegan friend who gets most of his protein from soya beans and tofu, and he looks very fit! &#xD;&#xA;&#xD;&#xA;There are other processed products besides tofu that you may be able to find locally, eg tahini. Ask what is available in local stores. &#xD;&#xA;&#xD;&#xA;Cheese is also a good protein source for vegetarians.&#xD;&#xA;&#xD;&#xA;Take a look at these links for suggestions -&#xD;&#xA;&#xD;&#xA;http://www.vrg.org/nutrition/protein.htm&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/way_5175936_high-protein-vegetable-diet.html&#xD;&#xA;&#xD;&#xA;http://www.bodybuilding.com/fun/kristi4.htm" />
  <row Id="33405" PostHistoryTypeId="5" PostId="15738" RevisionGUID="47c1d704-2c0f-48f0-8db1-cdf3639ed964" CreationDate="2011-06-24T14:16:43.533" UserId="5660" Comment="Didn't answer the question properly." Text="Your doctor is probably concerned that you are not getting enough protein. I have a vegan friend who gets most of his protein from soya beans and tofu, and he looks very fit!&#xD;&#xA;&#xD;&#xA;It is easier to use meat proteins to give a &quot;complete diet&quot;, but you may still be able to remain a vegetarian and take in more protein. You have to focus on the vegetable sources of protein.&#xD;&#xA;&#xD;&#xA;There are other processed products besides tofu that you may be able to find locally, eg tahini, tempeh. Ask what is available in local stores. &#xD;&#xA;&#xD;&#xA;Cheese is also a good protein source for vegetarians.&#xD;&#xA;&#xD;&#xA;Take a look at these links for suggestions -&#xD;&#xA;&#xD;&#xA;http://www.vrg.org/nutrition/protein.htm&#xD;&#xA;&#xD;&#xA;http://www.ehow.com/way_5175936_high-protein-vegetable-diet.html&#xD;&#xA;&#xD;&#xA;http://www.bodybuilding.com/fun/kristi4.htm" />
  <row Id="33406" PostHistoryTypeId="2" PostId="15739" RevisionGUID="88e42fc6-84b8-43b1-81d1-012fdabfdb3f" CreationDate="2011-06-24T14:28:53.817" UserId="1307" Text="The most important thing is to cook over open coals not over open flame. You'll get more even heat and no sooty smoke. Just build up a fire with some good-size pieces of wood and let it burn down so the flames are gone and you're left with a nice set of red-hot coals. Then start cooking.&#xD;&#xA;&#xD;&#xA;At this point, theoretically, it's just like cooking over charcoal briquets, although you'll probably have less control over the distance from the food to the coals. The grate might also not be as clean as you'd like.&#xD;&#xA;&#xD;&#xA;If you want to cook directly on the grate, I think grilled asparagus is absolutely amazing. Just olive oil, salt, and pepper and then cook over pretty high heat until it wilts and blackens slightly. You'll want to have tongs. Grill the chicken like you would in your backyard.&#xD;&#xA;&#xD;&#xA;An alternative for the true boy scout camping experience would be to do a tin foil dinner, where you wrap the food completely in aluminum foil and then bury it in the coals. Google gives lots of hits for this technique, although people usually use ground beef and not chicken.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; " />
  <row Id="33407" PostHistoryTypeId="2" PostId="15740" RevisionGUID="7976930f-8cfc-47a9-bf8c-bc8d171d2082" CreationDate="2011-06-24T14:41:11.030" UserId="2983" Text="I will sometimes make a different sort of Apple Syrup that is more like maple syrup in consistency.&#xD;&#xA;&#xD;&#xA;The process starts with making Apple Sauce.  Once the apples have been boiled and sent to be mashed, I take the water that was used, strain out large particles, and then  start boiling it down until I get a syrup like consistency out of it.  I almost never have to add anything to sweeten it, but that will really depend on the mix of apples you started with." />
  <row Id="33408" PostHistoryTypeId="10" PostId="15737" RevisionGUID="536964ff-1a88-4db4-861b-0237bb6a3f8e" CreationDate="2011-06-24T14:55:17.150" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33409" PostHistoryTypeId="2" PostId="15741" RevisionGUID="ab3699c4-9adf-4aee-b68e-223122a7e96e" CreationDate="2011-06-24T15:06:39.453" UserId="6582" Text="I think that you can use that mixer/slicer combo for it.&#xD;&#xA;Such device is often used to slice fruits, or even meat in tiny pieces, you just do short bursts of knives, like 2 seconds and then see if its tiny enough." />
  <row Id="33410" PostHistoryTypeId="2" PostId="15742" RevisionGUID="f8bfca5f-00e2-400f-b492-40d495025262" CreationDate="2011-06-24T15:14:56.180" UserId="6279" Text="Search for &quot;[Snow Cone Machine][1]&quot; at Amazon.com. The one I linked to is $20.00 (US), does that qualify as &quot;expensive&quot;? Granted, shipping to Cape Town may be a bit higher, but you should be able to find something closer to you than Cleveland, USA. However, at the current exchange rate something in The US might be cheaper for you...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Hamilton-Beach-68050-Shaver-Slushie/dp/B0030V7BZI/ref=sr_1_8?s=appliances&amp;ie=UTF8&amp;qid=1308928259&amp;sr=1-8" />
  <row Id="33411" PostHistoryTypeId="2" PostId="15743" RevisionGUID="08f09307-57c9-484e-905a-47b6815dd32c" CreationDate="2011-06-24T15:26:54.443" UserId="6582" Text="Wikipedia says ([coffee frape][1])&#xD;&#xA;&gt; The coffee can be made either with a cocktail shaker or an appropriate mixer (e.g. a hand mixer). One or two teaspoons of coffee, sugar (to taste) and a little water are blended to form a foam, which is poured into a tall glass. To this is added cold water and ice cubes, and, optionally, milk - typically evaporated milk. The glass is served with a drinking straw.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Frapp%C3%A9_coffee&#xD;&#xA;&#xD;&#xA;So i guess its safe, but i tasted coffee frape first time in my life recently, and went crazy about it, so i want to drink huge amounts of it, especially during summer :)&#xD;&#xA;How much can i drink that way?" />
  <row Id="33412" PostHistoryTypeId="1" PostId="15743" RevisionGUID="08f09307-57c9-484e-905a-47b6815dd32c" CreationDate="2011-06-24T15:26:54.443" UserId="6582" Text="Is it safe to consume non-cooked coffee?" />
  <row Id="33413" PostHistoryTypeId="3" PostId="15743" RevisionGUID="08f09307-57c9-484e-905a-47b6815dd32c" CreationDate="2011-06-24T15:26:54.443" UserId="6582" Text="&lt;coffee&gt;" />
  <row Id="33414" PostHistoryTypeId="10" PostId="15743" RevisionGUID="2a424374-42a1-4b42-a822-fe665efffc95" CreationDate="2011-06-24T15:29:29.723" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="33415" PostHistoryTypeId="2" PostId="15744" RevisionGUID="25b69154-390d-421a-aeaf-683c108ed181" CreationDate="2011-06-24T15:34:45.057" UserId="6583" Text="Similar to [this question](http://cooking.stackexchange.com/questions/9293/can-i-still-use-butter-thats-been-left-out-for-2-days) -- I've seen lots of people just leave butter out of the cold. Plus, butter's been around for a lot longer than easy refrigeration has been in every home.&#xD;&#xA;&#xD;&#xA;That said, it still makes me a bit squeamish.How long can that reasonably be done and expect the butter to be safe?&#xD;&#xA;&#xD;&#xA;( I mainly want to do this so that when the butter gets used, it's not hard as a rock... )" />
  <row Id="33416" PostHistoryTypeId="1" PostId="15744" RevisionGUID="25b69154-390d-421a-aeaf-683c108ed181" CreationDate="2011-06-24T15:34:45.057" UserId="6583" Text="How long can butter be left out of the cold?" />
  <row Id="33417" PostHistoryTypeId="3" PostId="15744" RevisionGUID="25b69154-390d-421a-aeaf-683c108ed181" CreationDate="2011-06-24T15:34:45.057" UserId="6583" Text="&lt;storage-lifetime&gt;&lt;butter&gt;" />
  <row Id="33418" PostHistoryTypeId="5" PostId="15744" RevisionGUID="766c8f6c-4e02-47fe-8315-ad1633b3cead" CreationDate="2011-06-24T16:09:08.567" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Is it safe to leave butter at room temperature?](http://cooking.stackexchange.com/questions/36/is-it-safe-to-leave-butter-at-room-temperature)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;Similar to [this question](http://cooking.stackexchange.com/questions/9293/can-i-still-use-butter-thats-been-left-out-for-2-days) -- I've seen lots of people just leave butter out of the cold. Plus, butter's been around for a lot longer than easy refrigeration has been in every home.&#xD;&#xA;&#xD;&#xA;That said, it still makes me a bit squeamish.How long can that reasonably be done and expect the butter to be safe?&#xD;&#xA;&#xD;&#xA;( I mainly want to do this so that when the butter gets used, it's not hard as a rock... )" />
  <row Id="33419" PostHistoryTypeId="10" PostId="15744" RevisionGUID="6a968612-26f2-438c-a266-bccc2ff38556" CreationDate="2011-06-24T16:09:08.253" UserId="60" CloseReasonId="1" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="33420" PostHistoryTypeId="5" PostId="15730" RevisionGUID="02bc1ef5-ce93-425c-af23-73c32a2da1ed" CreationDate="2011-06-24T16:49:13.150" UserId="6579" Comment="added 470 characters in body" Text="I had a grease fire years ago (my first electric stove; I kept turning down the wrong burner... long story.)  I dumped most of a box of baking soda on it with no visible effect; my wife ran in and hit it with a Halon fire extinguisher (which merely spread the grease and fire against the wall behind the stove!)  I finally managed to get through to the 911 dispatcher, and he told me to dump salt on it.  I did - about a cup - and it killed the fire almost instantly.&#xD;&#xA;&#xD;&#xA;Baking soda puts out fires by releasing carbon dioxide and smothering the fire - but if your fire is burning violently enough, the convection created by the fire pulls in enough oxygen to offset the smothering effect. (It could work if you had a bucket of baking soda, but a little refrigerator-size box won't cut it, as I learned by sad experience.)  Salt, on the other hand, apparently is a great absorber of heat for its volume - it sucks so much heat out of the grease that it simply can't support combustion anymore.&#xD;&#xA;&#xD;&#xA;Bottom line:  &#xD;&#xA;&#xD;&#xA; - Never, ever use a pressurized fire extinguisher on a grease fire.  &#xD;&#xA; - Baking soda is probably not going to do the trick.  &#xD;&#xA; - Salt is your friend.&#xD;&#xA;&#xD;&#xA;Edit: I didn't even mention water - as numerous other commentators have mentioned, water on a grease fire is the last thing you want to do.  I didn't mention it because, at the time of the fire, water never even crossed my mind: we had a firefighting demonstration one memorable day in school, and it stuck with me.  The fire extinguisher actually making things much worse, however, came as a shock to us, as did the uselessness of (small quantities of) baking soda.&#xD;&#xA;&#xD;&#xA;It's been twenty-some years, and I've never had a kitchen fire since (knock on wood!), but I still make sure to have a box of salt within reach whenever I fry anything." />
  <row Id="33421" PostHistoryTypeId="25" PostId="15734" RevisionGUID="12917092-5a02-4fbd-a448-939a17f672fe" CreationDate="2011-06-24T17:52:38.117" Comment="http://twitter.com/#!/StackCooking/status/84318023518912513" />
  <row Id="33425" PostHistoryTypeId="2" PostId="15746" RevisionGUID="296aab2b-c26f-40f3-8ca2-00d905ddc4b8" CreationDate="2011-06-24T18:51:50.827" UserId="6586" Text="I'd suggest the book Eating for IBS and the website HelpForIBS.com, which has a huge diet section and thousands of recipes. Start here http://www.helpforibs.com/diet/&#xD;&#xA;&#xD;&#xA;I'd also correct the previous answer, as peppermint does not contain any &quot;irritating substances&quot;. There are lots of studies showing peppermint benefits IBS, and they're not controversial at all. &#xD;&#xA;&#xD;&#xA;Best,&#xD;&#xA;Heather" />
  <row Id="33427" PostHistoryTypeId="10" PostId="4080" RevisionGUID="a13e75ae-29ac-4465-907c-8c8c52135897" CreationDate="2011-06-24T19:15:56.417" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33428" PostHistoryTypeId="11" PostId="68" RevisionGUID="1c7a91aa-b5b1-44a3-a00d-372261267ad7" CreationDate="2011-06-24T19:20:03.873" UserId="60" Text="[{&quot;Id&quot;:66,&quot;DisplayName&quot;:&quot;Herb Caudill&quot;},{&quot;Id&quot;:67,&quot;DisplayName&quot;:&quot;Joe&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="33429" PostHistoryTypeId="2" PostId="15748" RevisionGUID="12fa2dc6-6d10-4a45-b863-24b7a96c0ba5" CreationDate="2011-06-24T19:34:47.343" UserId="6320" Text="**Mother's Cantonese Stir Fry Recipe**&#xD;&#xA;&#xD;&#xA;This is my mothers Cantonese secret ( now not anymore ) stir fry sauce. Pretty easy to remember and everyone loves it. She's made this for me for about since when i was little (20+ years); so she's had time to perfect it:&#xD;&#xA;&#xD;&#xA;&gt; **Serving Size**&#xD;&#xA;&gt;&#xD;&#xA;&gt; This is best used for a huge 12&quot; pan of vegetables and your select meat. Sorry it's not really really precise! &#xD;&#xA;&gt;&#xD;&#xA;&gt; **Ingredients:**&#xD;&#xA;&#xD;&#xA;&gt; * 1 TBSP Corn Starch &#xD;&#xA;&gt; * 1 TBSP Oyster Sauce&#xD;&#xA;&gt; * 1 TBSP Soy Sauce&#xD;&#xA;&gt; * Pinch of salt 1 TSP Sugar&#xD;&#xA;&gt; * 3/8th to 1/2 cup of cold water (Depends on how thick you want the sauce)&#xD;&#xA;&#xD;&#xA;&gt; **Directions:**&#xD;&#xA;&#xD;&#xA;&gt; Using a small bowl add wet ingredients first then add your corn starch, sugar, salt. It'll &gt; look a little brown. You'll want to add this at the end when your pan is really hot and &gt; you're about done with your cooking.&#xD;&#xA;" />
  <row Id="33430" PostHistoryTypeId="2" PostId="15749" RevisionGUID="74507448-00ea-4bf2-bb3d-98bfe64a0d2d" CreationDate="2011-06-24T19:41:41.183" UserId="6576" Text=" 1. Smother the fire with a [fire blanket][1] (or any sheet of fire retardant material)&#xD;&#xA; 2. Turn off power supply / gas&#xD;&#xA; 3. Leave the blanket in place and call help if necessary&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Fire_blanket" />
  <row Id="33431" PostHistoryTypeId="2" PostId="15750" RevisionGUID="fdc87898-bdfe-4ac4-968e-4164a7eda8cc" CreationDate="2011-06-24T19:54:14.760" UserId="6576" Text="Large chunks of frozen meat tend to take several hours to warm up to room temperature for cooking. I see no problem if:&#xD;&#xA;&#xD;&#xA; - The meat has not been in a *warm* environment&#xD;&#xA; - The meat looks fine&#xD;&#xA; - The meat smells ok" />
  <row Id="33432" PostHistoryTypeId="2" PostId="15751" RevisionGUID="64d6b89b-3cc3-4566-8dcd-919d12ca0c6c" CreationDate="2011-06-24T20:17:32.427" UserId="6587" Text="No sure if this is a dead link now or not but I thought I would throw in my 2 cents. We have tried using Coconut Cream (Not milk) instead of the soy milk.  This has really helped in keeping the ice cream a bit softer wight our of the freezer.&#xD;&#xA;" />
  <row Id="33438" PostHistoryTypeId="2" PostId="15753" RevisionGUID="11e0f7a9-a8c6-48b7-a568-da8dac4b171d" CreationDate="2011-06-24T23:25:16.903" UserId="6588" Text="I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking.  I was making chili and when it came time to add beans I discovered I didn't have any canned beans.  I did however have some dried beans.  I decided to save time and add these directly to the pot of chili and add some water.&#xD;&#xA;&#xD;&#xA;However, after much simmering the beans maintain a certain unpalatable crispness.  I have also read that undercooked beans contain a chemical *lectin* which can cause stomach discomfort.  I have also read that beans should be soaked, the water discarded to remove the lectin, and then boiled to cook them.&#xD;&#xA;&#xD;&#xA;Is there any way to salvage this?  Should I just continue cooking the chili for hours?  Will I have to throw out my potentially delicious chili?" />
  <row Id="33439" PostHistoryTypeId="1" PostId="15753" RevisionGUID="11e0f7a9-a8c6-48b7-a568-da8dac4b171d" CreationDate="2011-06-24T23:25:16.903" UserId="6588" Text="Undercooked beans in chili?" />
  <row Id="33440" PostHistoryTypeId="3" PostId="15753" RevisionGUID="11e0f7a9-a8c6-48b7-a568-da8dac4b171d" CreationDate="2011-06-24T23:25:16.903" UserId="6588" Text="&lt;beans&gt;&lt;chili&gt;" />
  <row Id="33441" PostHistoryTypeId="6" PostId="15753" RevisionGUID="a33bcca1-27d4-43c8-b39b-34feaac6e54b" CreationDate="2011-06-24T23:34:26.227" UserId="6588" Comment="edited tags" Text="&lt;food-safety&gt;&lt;beans&gt;&lt;chili&gt;" />
  <row Id="33443" PostHistoryTypeId="2" PostId="15755" RevisionGUID="dfba27b2-78a8-46c0-b6d0-ed12bdef18c6" CreationDate="2011-06-25T04:22:45.580" UserId="6590" Text="I put it in the microwave for 30 seconds. Stll to hard? zap it again. Over one minute it runs.&#xD;&#xA;" />
  <row Id="33445" PostHistoryTypeId="2" PostId="15756" RevisionGUID="b67a1f68-c713-40c5-926e-62887b381c26" CreationDate="2011-06-25T04:59:05.290" UserId="6345" Text="If you cook them long enough, they'll still soften up, you just might have to simmer them overnight or even into the next day.&#xD;&#xA;&#xD;&#xA;Although I'll refrain from the obvious jokes, prolonged cooking also reduces one other common side effect of beans.  I'm sure you can guess what the side effect is.&#xD;&#xA;" />
  <row Id="33446" PostHistoryTypeId="2" PostId="15757" RevisionGUID="d4605ce2-ef42-43fa-b2e6-09f7802745ed" CreationDate="2011-06-25T05:25:23.303" UserId="6345" Text="**Absolutely not,** unless the water was at or below fridge temperature to begin with.  There's a lag time between when the temperature of a food product increases and when the bacteria go into exponential replication.  The rule of thumb is 2 hours in the danger zone of 40F to 140F. &#xD;&#xA;&#xD;&#xA;Anything above that and you're taking an exponentially increasing risk, the longer the time is.  7 hours is just beyond the pale.  &#xD;&#xA;&#xD;&#xA;*That said, if it were steak worth more than $20 I'd probably trim off the exterior and cook it anyway, to medium doneness.  But I trust my stomach to take it and am willing to risk a little upset stomach.*" />
  <row Id="33447" PostHistoryTypeId="25" PostId="15753" RevisionGUID="2e73dadb-4ff7-47a9-ad9f-ddc925f8643f" CreationDate="2011-06-25T05:52:39.577" Comment="http://twitter.com/#!/StackCooking/status/84499220802965504" />
  <row Id="33448" PostHistoryTypeId="2" PostId="15758" RevisionGUID="dafc8896-a7f5-4a56-91dd-cc94ca79a3b8" CreationDate="2011-06-25T10:31:53.720" UserId="4489" Text="It looks to me like you have a couple of things going on here:&#xD;&#xA;&#xD;&#xA; 1. You are worried about the safety of undercooked beans&#xD;&#xA; 1. You want your beans to be palatable&#xD;&#xA;&#xD;&#xA;To address the safety issue, I think we'd need to know more about the kind of beans you're using. Kidney beans are the ones most well known to be toxic if they are undercooked. Other beans, say, great northerns, or pintos, wouldn't have the same problem.&#xD;&#xA;&#xD;&#xA;Then again, you still want a chili that is edible.&#xD;&#xA;&#xD;&#xA;You certainly can cook dried beans, but there are a few factors getting in your way. &#xD;&#xA;&#xD;&#xA; 1. They do take a while. I cook beans fairly often in our house. Even after an overnight soak, they still often take (depending on the kind of bean) 2 1/2 hours at a low simmer. &#xD;&#xA; 1. Then you have the acid issue. Most chili is tomato-based, and even those that aren't usually have some other sort of acid. I'm going to go out on a limb and guess that yours does. Acid does inhibit the softening of beans, and this can work for you or against you. Many (non-texan) chili cooks find that the acid keeps the pre-cooked beans from turning to mush. On the other hand, the amount of tomatoes in most chilis means that you could boil for weeks, and those beans will probably remain hard.&#xD;&#xA; 1. Lastly, I'm guessing that you don't cook with dried beans too often. I don't mean that to be an insult--I've actually done the exact same thing as you, and found myself coping with a pot of chili full of hard beans that I owed to a football party. The reason that I bring this up is that, believe it or not, dried beans actually go stale. If they're old, they may never soften.&#xD;&#xA;&#xD;&#xA;As I mentioned, I did have this same thing happen to a pot of my chili. If memory serves, I sat there fishing out each bean for probably longer than it was worth. " />
  <row Id="33449" PostHistoryTypeId="25" PostId="15693" RevisionGUID="fec32327-55f3-4f6c-945d-0feb14a68d45" CreationDate="2011-06-25T11:52:40.843" Comment="http://twitter.com/#!/StackCooking/status/84589823305854976" />
  <row Id="33450" PostHistoryTypeId="2" PostId="15759" RevisionGUID="f1f2b621-c376-444b-9644-6fcc7de79ea8" CreationDate="2011-06-25T12:49:19.090" UserId="6554" Text="I wonder where the shape of pretzels originated.&#xD;&#xA;&#xD;&#xA;My guesses:&#xD;&#xA;&#xD;&#xA;1. The holes make it easy to put them on a stick or rope and store them in place (under the roof?) where mice would not get it. &#xD;&#xA;2. Originally the pretzel was a long thin stick, but it was impractical to transport. The pretzel shape provided stability to carry it around. It could the be broken apart into smaller stick-like pieces and eaten.&#xD;&#xA;3. It resembles some symbol.&#xD;&#xA;4. Just for fun, because the kids liked it. " />
  <row Id="33451" PostHistoryTypeId="1" PostId="15759" RevisionGUID="f1f2b621-c376-444b-9644-6fcc7de79ea8" CreationDate="2011-06-25T12:49:19.090" UserId="6554" Text="Where does the shape of pretzels come from?" />
  <row Id="33452" PostHistoryTypeId="3" PostId="15759" RevisionGUID="f1f2b621-c376-444b-9644-6fcc7de79ea8" CreationDate="2011-06-25T12:49:19.090" UserId="6554" Text="&lt;baking&gt;&lt;history&gt;&lt;german-cuisine&gt;" />
  <row Id="33453" PostHistoryTypeId="2" PostId="15760" RevisionGUID="1b01ca38-5d54-45de-b4cc-07a18587db26" CreationDate="2011-06-25T13:59:18.157" UserId="1230" Text="I mostly make curry from scratch. However some recipes (kedgeree)call for using curry powder. I can never get the mix right.&#xD;&#xA;&#xD;&#xA;Is there a standard spice mix substitution? " />
  <row Id="33454" PostHistoryTypeId="1" PostId="15760" RevisionGUID="1b01ca38-5d54-45de-b4cc-07a18587db26" CreationDate="2011-06-25T13:59:18.157" UserId="1230" Text="Curry powder mix" />
  <row Id="33455" PostHistoryTypeId="3" PostId="15760" RevisionGUID="1b01ca38-5d54-45de-b4cc-07a18587db26" CreationDate="2011-06-25T13:59:18.157" UserId="1230" Text="&lt;substitutions&gt;&lt;curry&gt;" />
  <row Id="33456" PostHistoryTypeId="5" PostId="15759" RevisionGUID="f9dabed6-fc68-47aa-8406-5b8325dc6e64" CreationDate="2011-06-25T14:03:02.253" UserId="6554" Comment="grammar" Text="I wonder where the shape of pretzels originated.&#xD;&#xA;&#xD;&#xA;My guesses:&#xD;&#xA;&#xD;&#xA;1. The holes make it easy to put them on a stick or rope and store them in a place (under the roof?) where mice would not get it. &#xD;&#xA;2. Originally the pretzel was a long thin stick, but it was impractical to transport. The pretzel shape provided stability to carry it around. It could be broken into smaller stick-like pieces and eaten.&#xD;&#xA;3. It resembles some symbol.&#xD;&#xA;4. Just for fun, because the kids liked it. " />
  <row Id="33457" PostHistoryTypeId="2" PostId="15761" RevisionGUID="3948ba13-c814-42e4-a032-37d298bdfac5" CreationDate="2011-06-25T14:09:47.193" UserId="6554" Text="In Russia it is common - at least among the people I know there - to take cans of sweetened condensed milk (size of a &quot;standard&quot; can of corn&quot;) to camping or hiking trips. 3 liters of water are heated with the condensed milk and then used for drinking pure or with cocoa poweder or to cook oats with." />
  <row Id="33458" PostHistoryTypeId="2" PostId="15762" RevisionGUID="2016700f-a72b-4555-a01e-acd491e84c2f" CreationDate="2011-06-25T15:06:04.960" UserId="3972" Text="According to the Wikipedia article, the following is a likely story (or something similar to it, anyway) but may not be exactly right:&#xD;&#xA;&#xD;&#xA;The very beginning of this youtube video of Alton Brown's Good Eats explains it rather well:&#xD;&#xA;&#xD;&#xA;http://www.youtube.com/watch?v=CZR_evWiDbY&#xD;&#xA;&#xD;&#xA;Essentially, it was created by a monk as a reward for children who did their daily prayers.  The shape looks somewhat like a person folding their arms across their chest, which is an older way to pray.&#xD;&#xA;&#xD;&#xA;There is also the possibility that the loops make it practical to hang on sticks, more for display than for keeping the food safe.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Pretzel" />
  <row Id="33459" PostHistoryTypeId="6" PostId="15760" RevisionGUID="57dd0c29-106b-4280-b57f-aaabe8397599" CreationDate="2011-06-25T16:05:43.880" UserId="6345" Comment="edited tags" Text="&lt;substitutions&gt;&lt;spices&gt;&lt;curry&gt;" />
  <row Id="33460" PostHistoryTypeId="2" PostId="15763" RevisionGUID="00618f98-e104-47a5-8d31-e1f5a522a337" CreationDate="2011-06-25T16:23:40.777" UserId="6345" Text="**There isn't a standard substitution for curry powder; all the blends are subtly different, and may or may not include any of a dozen or so spices.**&#xD;&#xA;&#xD;&#xA;The standard grocery store curry powders **all have turmeric, coriander, and cumin in large amounts, and a smaller amount of cayenne or red pepper**.  Beyond that, they may include varying amounts of cardamom, mustard seed, fenugreek, asafoetida, caraway, cinnamon, nutmeg, garlic powder, ginger, black pepper, or clove.  How almost all of them manage to taste like pallid imitations of real Indian curry blends is anyone's guess.  &#xD;&#xA;&#xD;&#xA;I know recipes are frowned on here, but in this case I think it may elucidate things.  Alton Brown provides a recipe which will probably get you a good ballpark result: &#xD;&#xA;&#xD;&#xA; - 2 tablespoons whole cumin seeds, toasted&#xD;&#xA; - 2 tablespoons whole cardamom seeds, toasted&#xD;&#xA; - 2 tablespoons whole coriander seeds, toasted&#xD;&#xA; - 1/4 cup ground turmeric&#xD;&#xA; - 1 tablespoon dry mustard&#xD;&#xA; - 1 teaspoon cayenne&#xD;&#xA;&#xD;&#xA;Either store together and grind before use (whole seeds store longer), or grind it up into a powder and store that way. &#xD;&#xA;&#xD;&#xA;From that base recipe you'll have to tinker with all of the additional spices to get your own substitution." />
  <row Id="33461" PostHistoryTypeId="2" PostId="15764" RevisionGUID="2d0147ed-c1e2-4881-9ff0-2b1627a707b6" CreationDate="2011-06-25T17:34:41.697" UserId="6345" Text="From what I've seen, encapsulated-aluminum disk bottom pans and straight aluminum pans are simply prone to warping.  The aluminum is just too soft and can't take the mechanical stress, and the disk-bottom pans have problems with dissimilar metals.  Different metals expand at different rates, and thus will separate over time if heated and cooled repeated.  &#xD;&#xA;&#xD;&#xA;Now, it's possible to get a disk-bottom pan that won't warp or separate, but the outer jacket of stainless must be quite thick, at least 2 mm.  The disk in the bottom also has to be completely covered by the steel -- if you can see a different looking metal peeping out, the pan is a no-starter for you. It'll probably be a heavier, thicker pan, with fairly thick walls as well.&#xD;&#xA;&#xD;&#xA;The simplest solution is to use a pan that's cast-iron, all-stainless, or multi-ply AKA clad aluminum/copper.  Cast-iron is too thick and rigid to warp, and is a homogeneous material, so it isn't prone to problems from dissimilar metals.  All-stainless is stronger and more elastic, and again homogeneous.  It has lousy heat conduction though.  &#xD;&#xA;&#xD;&#xA;Multi-ply pans avoid warping because they're better made and incorporate thicker outer layers of stainless, which hold the pan rigid against warping.  I think the process by which the aluminum or copper is contained in the stainless is also more robust." />
  <row Id="33462" PostHistoryTypeId="6" PostId="15630" RevisionGUID="ede92114-2703-419f-bec4-fc190027329f" CreationDate="2011-06-25T17:35:53.663" UserId="6345" Comment="edited tags" Text="&lt;equipment&gt;&lt;frying&gt;&lt;pan&gt;&lt;frying-pan&gt;" />
  <row Id="33463" PostHistoryTypeId="2" PostId="15765" RevisionGUID="4aa77b08-a574-4097-b007-9fea85b2523f" CreationDate="2011-06-25T17:41:41.193" UserId="6321" Text="It's going to be really, really sweet. If you don't like that, then no, you can't.&#xD;&#xA;&#xD;&#xA;If, however, you have my vicious sweet tooth, it can be a neat variant. I personally love to switch condensed milk for evaporated in a potato soup and add ham. The final soup is sweet enough to be a dessert, but still quite tasty.&#xD;&#xA;&#xD;&#xA;....I now want to try it in a curry, actually." />
  <row Id="33464" PostHistoryTypeId="2" PostId="15766" RevisionGUID="ce6dbe5f-4373-42c6-a8b0-bb31f9720775" CreationDate="2011-06-25T17:52:00.233" UserId="1259" Text="We have powdered pectin and have a recipe that calls for liquid. What are the differences between the two? How are they made? How do their uses differ? How do you substitute one for the other? what changes to a recipe will it require?&#xD;&#xA;&#xD;&#xA;This seems like it should be fairly straight forward, but the Internet is being no help. " />
  <row Id="33465" PostHistoryTypeId="1" PostId="15766" RevisionGUID="ce6dbe5f-4373-42c6-a8b0-bb31f9720775" CreationDate="2011-06-25T17:52:00.233" UserId="1259" Text="What is the difference between liquid and powdered pectin?" />
  <row Id="33466" PostHistoryTypeId="3" PostId="15766" RevisionGUID="ce6dbe5f-4373-42c6-a8b0-bb31f9720775" CreationDate="2011-06-25T17:52:00.233" UserId="1259" Text="&lt;substitutions&gt;&lt;gelling-agents&gt;&lt;jelly&gt;&lt;pectin&gt;" />
  <row Id="33467" PostHistoryTypeId="25" PostId="15759" RevisionGUID="18051209-13c4-4c98-a914-ff5adf2dae62" CreationDate="2011-06-25T17:52:42.277" Comment="http://twitter.com/#!/StackCooking/status/84680426039422976" />
  <row Id="33468" PostHistoryTypeId="2" PostId="15767" RevisionGUID="684fdc0e-b093-460f-82f3-56cbe770e6e9" CreationDate="2011-06-25T18:31:22.897" UserId="6345" Text="Many recipes for the raw-egg yolk sauces and dressings suggest using pasteurized eggs for safety, and say they are available in stores.  I've never seen them for sale anywhere.  Generally I accept the 1 in 30,000 risk of salmonella (healthy, young, comfortable with calculated risks);  however, when I cook for others, I feel uncomfortable exposing them to the risk.&#xD;&#xA;&#xD;&#xA;Now I'm wondering: &#xD;&#xA;&#xD;&#xA; - Where can I obtain pasteurized or irradiated eggs?  &#xD;&#xA; - Are they only available in special stores, or in certain regions?  Just in big cities, or in Europe?  &#xD;&#xA; - Is there an easy way to pasteurize your own eggs (preferably in the shell) without affecting texture?&#xD;&#xA; - How does using pasteurized eggs impact the shelf life of homemade mayonnaises and custards?" />
  <row Id="33469" PostHistoryTypeId="1" PostId="15767" RevisionGUID="684fdc0e-b093-460f-82f3-56cbe770e6e9" CreationDate="2011-06-25T18:31:22.897" UserId="6345" Text="How can I buy or make pasteurized eggs?" />
  <row Id="33470" PostHistoryTypeId="3" PostId="15767" RevisionGUID="684fdc0e-b093-460f-82f3-56cbe770e6e9" CreationDate="2011-06-25T18:31:22.897" UserId="6345" Text="&lt;food-safety&gt;&lt;eggs&gt;&lt;pasteurization&gt;&lt;salmonella&gt;" />
  <row Id="33471" PostHistoryTypeId="2" PostId="15768" RevisionGUID="d4b0f104-fc1e-4c4f-8e5a-9a2e90ed7c1c" CreationDate="2011-06-25T18:45:38.180" UserId="4194" Text="Pasteurisation requires fine control over temperature which would be very tricky at home. &#xD;&#xA;&#xD;&#xA;According to 'Davidson's Safest Choice Eggs' at www.safeeggs.com, in North Carolina pasteurised eggs are available at Lowes Foods and Harris Teeter. That will hopefully mean more to you than it does to me!&#xD;&#xA;&#xD;&#xA;As for shelf life, I would imagine there are few negative effects - if anything they should last longer as there will be fewer bacteria, providing you've used sterilised equipment." />
  <row Id="33472" PostHistoryTypeId="5" PostId="15749" RevisionGUID="ad723550-078c-48c2-a7d5-14865b6bb4f7" CreationDate="2011-06-25T19:49:25.747" UserId="6576" Comment="picture" Text="![enter image description here][1]&#xD;&#xA;&#xD;&#xA; 1. Smother the fire with a [fire blanket][2] (or any sheet of fire retardant material)&#xD;&#xA; 2. Turn off power supply / gas&#xD;&#xA; 3. Leave the blanket in place and call help if necessary&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/frKEt.gif&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Fire_blanket" />
  <row Id="33502" PostHistoryTypeId="2" PostId="15769" RevisionGUID="cf620186-d2a4-43c0-b817-9d13b5fab5e2" CreationDate="2011-06-25T21:11:32.587" UserId="6597" Text="use [powdered egg][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Powdered_eggs" />
  <row Id="33503" PostHistoryTypeId="2" PostId="15770" RevisionGUID="3ea5b0fa-a817-4863-94e3-bc54841047f1" CreationDate="2011-06-25T22:11:31.177" UserId="641" Text="The theory is to pasteurize them sous-vide at 57ºC for 1:15'. You must be able to control the temperature, so specialized equipment is needed (ronner or similar).&#xD;&#xA;&#xD;&#xA;The resulting egg has a different texture than ordinary (and I believe it tastes more 'yolky').&#xD;&#xA;&#xD;&#xA;I've kept homemade mayo for more than two weeks without problem (off smell / taste).&#xD;&#xA;&#xD;&#xA;Custards are heated, so no pasteurized eggs are needed, just like hollandaise sauce." />
  <row Id="33504" PostHistoryTypeId="2" PostId="15771" RevisionGUID="13445b21-4eb2-4033-a3af-045c339e52f4" CreationDate="2011-06-25T23:04:48.470" UserId="5660" Text="The thing to do is to visit an Indo-asian grocer's shop and ask for Garam Masala, which means mixed spices. Be careful not to get the mixture that is used in tea.&#xD;&#xA;&#xD;&#xA;The general mixture usually includes powdered turmeric(4), coriander(4), cumin(2), cardamom(1), chili(1) and cloves(1/2), and quite a bit of salt (often as much as 50% by weight). English curry powders also contain powdered ginger, usually.&#xD;&#xA;&#xD;&#xA;Fenugreek (ask the man in the shop for methi) has a very fugitive flavour. If you are using it (usually as the dried leaves), add at the very last moment before serving the food - the taste disappears in a couple of minutes if you cook with it." />
  <row Id="33505" PostHistoryTypeId="25" PostId="15767" RevisionGUID="b65c0d69-3118-4309-bc1b-4dde8e1746c8" CreationDate="2011-06-25T23:52:44.123" Comment="http://twitter.com/#!/StackCooking/status/84771031293755392" />
  <row Id="33506" PostHistoryTypeId="25" PostId="15760" RevisionGUID="d5776905-592c-4cf7-b74b-0f62650749c3" CreationDate="2011-06-26T02:52:44.087" Comment="http://twitter.com/#!/StackCooking/status/84816330653573121" />
  <row Id="33507" PostHistoryTypeId="5" PostId="15771" RevisionGUID="e5daf7ee-b5d3-48a3-b9f2-63b2f8fcc283" CreationDate="2011-06-26T02:55:07.670" UserId="5660" Comment="typo" Text="The thing to do is to visit an Indo-asian grocer's shop and ask for Garam Masala, which means mixed spices. Be careful not to get the mixture that is used in tea.&#xD;&#xA;&#xD;&#xA;The general mixture usually includes powdered turmeric(4), coriander(4), cumin(2), cardamom(1), chili(1) and cloves(1/2), and quite a bit of salt (often as much as 50% by weight). English curry powders also contain powdered ginger, usually.&#xD;&#xA;&#xD;&#xA;Fenugreek (ask the man in the shop for methi) has a very fugitive flavour. If you are using it (usually as the dried leaves), add at the very last moment before serving the food - the taste disappears in a couple of minutes if you cook with it. &#xD;&#xA;&#xD;&#xA;Methi gets included in mixtures to make them smell interesting, but by the time the dish is served the savour is long gone." />
  <row Id="33508" PostHistoryTypeId="25" PostId="15717" RevisionGUID="8f780aa2-4bc3-49e3-9965-1a3f950059ff" CreationDate="2011-06-26T05:52:43.690" Comment="http://twitter.com/#!/StackCooking/status/84861627500986368" />
  <row Id="33509" PostHistoryTypeId="2" PostId="15772" RevisionGUID="64093cb0-666a-4439-8c00-b6950a9b1d69" CreationDate="2011-06-26T06:19:47.430" UserId="6168" Text="I don't have an oven, I have the gas stove. What is the way to roast the Garlic on gas stove?" />
  <row Id="33510" PostHistoryTypeId="1" PostId="15772" RevisionGUID="64093cb0-666a-4439-8c00-b6950a9b1d69" CreationDate="2011-06-26T06:19:47.430" UserId="6168" Text="How to roast Garlic WITHOUT oven?" />
  <row Id="33511" PostHistoryTypeId="3" PostId="15772" RevisionGUID="64093cb0-666a-4439-8c00-b6950a9b1d69" CreationDate="2011-06-26T06:19:47.430" UserId="6168" Text="&lt;roasting&gt;&lt;garlic&gt;" />
  <row Id="33512" PostHistoryTypeId="5" PostId="15772" RevisionGUID="062b9458-732f-4db0-8931-f37b0fcc4273" CreationDate="2011-06-26T06:29:35.597" UserId="6168" Comment="edited body" Text="I don't have an oven, I have the gas stove. What is the way to roast Garlic on the gas stove?" />
  <row Id="33513" PostHistoryTypeId="2" PostId="15773" RevisionGUID="e3bd42f4-54da-433b-8ee3-aec862518937" CreationDate="2011-06-26T06:49:35.953" UserId="6345" Text="You can get the same result by frying the garlic in a saucepan of oil. &#xD;&#xA;&#xD;&#xA;Place peeled cloves in a saucepan and add enough light olive oil or canola oil to just cover the cloves.  Cook at medium heat, stirring periodically until golden brown. &#xD;&#xA;&#xD;&#xA;Strain the cloves into a strainer to remove the oil, but save the garlic-infused oil.  It's wonderful in sauces, salad dressings, and in cooking." />
  <row Id="33514" PostHistoryTypeId="5" PostId="15773" RevisionGUID="65994cc2-8565-467f-b52c-58b75591ff3b" CreationDate="2011-06-26T06:56:29.940" UserId="6345" Comment="less fancy words and easier sentence structure for non-native english speaker" Text="You can get the same result by frying the garlic in a saucepan of oil. &#xD;&#xA;&#xD;&#xA;Place peeled cloves in a saucepan and add enough light olive oil or canola oil to just cover the cloves.  Cook at medium heat, stirring not too often until the garlic becomes golden brown. &#xD;&#xA;&#xD;&#xA;Strain the cloves into a strainer or colander to remove excess oil, but save as much of the oil as you can.  It is now filled with the lovely roasted garlic flavor, and is wonderful for sauces, salad dressings, and drizzling over cooked foods.&#xD;&#xA;&#xD;&#xA;If you don't mind a less-neutral base oil, you can use good extra-virgin olive oil instead of light olive oil. The resulting infused oil will have an even richer flavor." />
  <row Id="33515" PostHistoryTypeId="2" PostId="15774" RevisionGUID="4e4f8fda-f4f5-49e6-b185-5636b7c16031" CreationDate="2011-06-26T09:58:08.377" UserId="4039" Text="Roasted garlic needs a lot of slow, even heat to cook through and not burn. I doubt that you will be able to replicate this without an oven or oil. I have two ideas that might work.&#xD;&#xA;&#xD;&#xA;First, take four or five heads of garlic and cut them flat at the stem and place a little bit of oil in a pan to sear the cut surface until it begins to caramelize mostly to get the process started and begin to develop the roasted flavor. Then place the head of garlic up so it sits on its side in a crock pot. I bet in four or five hours it would make nice roasted garlic. (I've never done this but would like to try.)&#xD;&#xA;&#xD;&#xA;I know a very famous French Chef who boils the garlic for his vichyssoise in milk for about half and hour to take out the bitter, spicy bite. So if you need  soft, sweet garlic for pureeing to use instead of roasted you can boil it in milk first. Because if you saute the garlic raw it might burn before the inside is softened, boiling before using a little oil in a pan to saute the garlic to get some complicated flavor and color might work very well.&#xD;&#xA;&#xD;&#xA;These are just two alternatives to the other answer of cooking the garlic in oil. However, it is very frequent that restaurants will cook the garlic in oil to not only get nice caramelized garlic but also amazing flavored oil to use as a condiment or in salad dressings. &#xD;&#xA;&#xD;&#xA;You might want to look up confit garlic." />
  <row Id="33516" PostHistoryTypeId="2" PostId="15775" RevisionGUID="45a0c24d-5a40-4281-b76e-d0843d50966f" CreationDate="2011-06-26T10:10:26.173" UserId="6575" Text="I was making a scratch cake, and my sugar (to my chagrin) was inferior.  When I beat it into the batter, it turned into many tiny lumps.  Has anyone ever figured out how to solve this problem?  I tried beating it for a long time on high speed, but there were still lumps.&#xD;&#xA;&#xD;&#xA;If there's no way to fix this type of problem, could I get some hints on how to prevent it, e.g. how to smash all the sugar lumps before I put it in the batter?" />
  <row Id="33517" PostHistoryTypeId="1" PostId="15775" RevisionGUID="45a0c24d-5a40-4281-b76e-d0843d50966f" CreationDate="2011-06-26T10:10:26.173" UserId="6575" Text="What can I do with batter that has lumpy sugar in it?" />
  <row Id="33518" PostHistoryTypeId="3" PostId="15775" RevisionGUID="45a0c24d-5a40-4281-b76e-d0843d50966f" CreationDate="2011-06-26T10:10:26.173" UserId="6575" Text="&lt;baking&gt;&lt;sugar&gt;&lt;cake&gt;&lt;batter&gt;" />
  <row Id="33519" PostHistoryTypeId="2" PostId="15776" RevisionGUID="309bec7f-e441-4110-8daa-4c05e57f3457" CreationDate="2011-06-26T10:16:28.510" UserId="4039" Text="Don't most cake recipes require mixing dry ingredients first? Well, what's been done has been done.&#xD;&#xA;&#xD;&#xA;The standard professional chef way of getting lumps out of anything is to pass it through a fine strainer. In your case a standard metal pasta strainer should work. Put the strainer over a bowl, pour the batter in and use the back of a large spoon or ladle to gentle press the batter through. The lumps of sugar will be left over and you can just crush them then.&#xD;&#xA;&#xD;&#xA;Whipping the batter might work the gluten proteins in the flour which will make for a tough chewy texture. Some cakes actually take this into account and others it is bad, so be careful." />
  <row Id="33520" PostHistoryTypeId="5" PostId="15775" RevisionGUID="c1aadcaf-881e-4888-b619-a80c8dea737d" CreationDate="2011-06-26T10:25:57.647" UserId="6575" Comment="added 778 characters in body; added 18 characters in body; added 105 characters in body" Text="I was making a scratch cake, and my sugar (to my chagrin) was inferior.  When I beat it into the batter, it turned into many tiny lumps.  Has anyone ever figured out how to solve this problem?  I beat it for a long time on high speed, but there were still lumps.&#xD;&#xA;&#xD;&#xA;If there's no way to fix this type of problem, could I get some hints on how to prevent it, e.g. how to smash all the sugar lumps before I put it in the batter?&#xD;&#xA;&#xD;&#xA;**Edit:** For clarification, this batter is very thin, and the recipe requires beating it on the highest speed for three minutes straight. So that's not a big issue with this.&#xD;&#xA;&#xD;&#xA;Also, I did mix the dry ingredients (including sugar) together before anything else.  I used the mixer to try and break up the lumps (when the mixer only had the dry ingredients in it), and when it had stirred for 5 minutes or so, I thought it would be better to proceed with the recipe and add the wet ingredients, hoping that they would dissolve the sugar.  They didn't.  After beating it for the required three minutes, I just put it in the oven.  I didn't actually beat the batter any longer than the recipe said to; the only thing I did that the recipe didn't tell me to was to stir the dry ingredients for 5 minutes.&#xD;&#xA;&#xD;&#xA;The cake seems okay.  Maybe when the lumps are small enough, the heat of the oven takes care of them?" />
  <row Id="33521" PostHistoryTypeId="25" PostId="15772" RevisionGUID="7fdec096-0c48-42b9-a6d0-d8036099c7c0" CreationDate="2011-06-26T11:52:44.440" Comment="http://twitter.com/#!/StackCooking/status/84952227403403265" />
  <row Id="33522" PostHistoryTypeId="2" PostId="15777" RevisionGUID="b92bfa0d-a804-4480-ba51-e0d947e08dfe" CreationDate="2011-06-26T12:04:14.590" UserId="3341" Text="My ciabattas tend to have be domed along both axis. So towards the ends they are too thin, and near the middle I end up making them are thicker than I want. I think this is because the dough has so much water in it. When I am resting it on the tray before putting it in the oven, and even when I first put it in the oven it spreads out at the sides and each end. And ideas how to get a more even round shape along the whole loaf?&#xD;&#xA;&#xD;&#xA;The actual bread itself is quite good otherwise, but at the edges there is too much crust and too little content." />
  <row Id="33523" PostHistoryTypeId="1" PostId="15777" RevisionGUID="b92bfa0d-a804-4480-ba51-e0d947e08dfe" CreationDate="2011-06-26T12:04:14.590" UserId="3341" Text="how to get a ciabatta with a more uniform shape" />
  <row Id="33524" PostHistoryTypeId="3" PostId="15777" RevisionGUID="b92bfa0d-a804-4480-ba51-e0d947e08dfe" CreationDate="2011-06-26T12:04:14.590" UserId="3341" Text="&lt;baking&gt;&lt;bread&gt;" />
  <row Id="33525" PostHistoryTypeId="2" PostId="15778" RevisionGUID="0f6ac577-4484-4489-abef-a9cd25719111" CreationDate="2011-06-26T12:13:22.433" UserId="4039" Text="My neighborhood Italian baker sometimes over conpensates and the ends are thicker than the middle, but I think she makes sure the ends have a little more meat than the middle before the proofing. The second proofing isn't that long only about half and hour to an hour, its a fairly flat bread like focaccia. Also, did you flip them right before putting them in the oven? It helps even out the second proofing." />
  <row Id="33526" PostHistoryTypeId="2" PostId="15779" RevisionGUID="83a940c7-0cd1-4b20-855f-68c39fa02ead" CreationDate="2011-06-26T12:38:02.267" UserId="6194" Text="When you cook pasta, something you have to mix the pasta in the pan with olive oil and various ingredients. For example, in this recipe: http://smittenkitchen.com/2010/02/spaghetti-cacio-e-pepe/&#xD;&#xA;&#xD;&#xA;Afaik, there are 4 [grades][1] of olive oil, which one should I use in this case?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.explorecrete.com/nature/olive-oil-types.html&#xD;&#xA;&#xD;&#xA;I've heard that extra virgin olive oil have low boiling point, and the nutrient goes away upon high temperature. I have only a bottle of olive oil which is extra virgin olive oil. Should I use some lower quality olive oil?" />
  <row Id="33527" PostHistoryTypeId="1" PostId="15779" RevisionGUID="83a940c7-0cd1-4b20-855f-68c39fa02ead" CreationDate="2011-06-26T12:38:02.267" UserId="6194" Text="What kind of olive oil should I use?" />
  <row Id="33528" PostHistoryTypeId="3" PostId="15779" RevisionGUID="83a940c7-0cd1-4b20-855f-68c39fa02ead" CreationDate="2011-06-26T12:38:02.267" UserId="6194" Text="&lt;pasta&gt;&lt;olive-oil&gt;" />
  <row Id="33529" PostHistoryTypeId="2" PostId="15780" RevisionGUID="3df61880-00e4-4f8f-8ea0-7ab9540a5055" CreationDate="2011-06-26T13:45:56.290" UserId="6531" Text="There grades of olive oil actually depend on the particular legislation of the country you live in.&#xD;&#xA;&#xD;&#xA;In Europe it is regulated by directive 136/66/CEE, reg. CE 2568/91 and [reg.CE 1989/03][1] (PDF).&#xD;&#xA;&#xD;&#xA;The denomination depends on the acidity of the oil. Although the law does not specify it, you also have another characterization, based on the number of &quot;pressings&quot; and the strength of the press that olives had. Therefore, commercially, you have different grades of extra-virgin olive oil: first press olive oil, for instance, is derived from the first press of the olives, with 10-12 kg/cm2 force, has very low acidity and a strong amazing taste, but has a very low yeald, so it's quite expensive.&#xD;&#xA;&#xD;&#xA;In particular, 8 grades of olive oil are defined, see page 4 of the linked PDF.&#xD;&#xA; &#xD;&#xA;Traditionally you would use extra-virgin olive oil for this kind of recipes. &#xD;&#xA;&#xD;&#xA;However, which one you choose goes down very much to your taste. For instance, I know someone who loves to use first press extravirgin olive-oil, but to me that tends to dominate too much the flavour of the dish (and it's quite expensive). &#xD;&#xA;&#xD;&#xA;That said, I wouldn't heat the olive oil almost to smoking point to do this kind of recipe. I may almost use the oil *a crudo* (without heating it at all) just let the pasta heat it up. When the recipe requires to heat the oil up (e.g. *spaghetti aglio, olio e peperoncino* where you need to fry the garlic and the chili), heat it up slowly and don't let it go for too long, unless you want a burnt garlic taste, that is.&#xD;&#xA;&#xD;&#xA;[1]: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2003:295:0057:0077:EN:PDF" />
  <row Id="33530" PostHistoryTypeId="5" PostId="15773" RevisionGUID="7c3fb511-938c-41a4-844a-09ebd0b79438" CreationDate="2011-06-26T14:04:43.370" UserId="6345" Comment="medium or medium low... that is the question" Text="You can get the same result by frying the garlic in a saucepan of oil. &#xD;&#xA;&#xD;&#xA;Place peeled cloves in a saucepan and add enough light olive oil or canola oil to just cover the cloves.  Cook at medium to medium-low heat, stirring not too often until the garlic becomes golden brown. &#xD;&#xA;&#xD;&#xA;Strain the cloves into a strainer or colander to remove excess oil, but save as much of the oil as you can.  It is now filled with the lovely roasted garlic flavor, and is wonderful for sauces, salad dressings, and drizzling over cooked foods.&#xD;&#xA;&#xD;&#xA;If you don't mind a less-neutral base oil, you can use good extra-virgin olive oil instead of light olive oil. The resulting infused oil will have an even richer flavor." />
  <row Id="33531" PostHistoryTypeId="2" PostId="15781" RevisionGUID="d7327c9b-7eef-457a-8566-a79dcbd8dfc5" CreationDate="2011-06-26T14:43:55.100" UserId="6194" Text="Just as the topic.&#xD;&#xA;&#xD;&#xA;One of my friend brought my some spaghetti from Italy. What is the different of the spaghetti from Italy and the spaghetti from outside of spaghetti?" />
  <row Id="33532" PostHistoryTypeId="1" PostId="15781" RevisionGUID="d7327c9b-7eef-457a-8566-a79dcbd8dfc5" CreationDate="2011-06-26T14:43:55.100" UserId="6194" Text="is there grade/quality for spaghetti selection?" />
  <row Id="33533" PostHistoryTypeId="3" PostId="15781" RevisionGUID="d7327c9b-7eef-457a-8566-a79dcbd8dfc5" CreationDate="2011-06-26T14:43:55.100" UserId="6194" Text="&lt;spaghetti&gt;" />
  <row Id="33534" PostHistoryTypeId="2" PostId="15782" RevisionGUID="184466f7-2fdc-4a02-897c-8e2d6a8b9a52" CreationDate="2011-06-26T14:48:59.440" UserId="6599" Text="I bought a pack of blackberries from the supermraket and the label said to wash before use. I tried that and it completely ruined them.&#xD;&#xA;&#xD;&#xA;I tried running them under a tap (faucet). Ruined. I tried dropping the fruit into a bowl of water. Ruined. I tried running them under a slow trickle of water. Not ruined but also not washed.&#xD;&#xA;&#xD;&#xA;How, please, am I supposed to wash soft fruit like blackberries?" />
  <row Id="33535" PostHistoryTypeId="1" PostId="15782" RevisionGUID="184466f7-2fdc-4a02-897c-8e2d6a8b9a52" CreationDate="2011-06-26T14:48:59.440" UserId="6599" Text="How to wash soft fruit?" />
  <row Id="33536" PostHistoryTypeId="3" PostId="15782" RevisionGUID="184466f7-2fdc-4a02-897c-8e2d6a8b9a52" CreationDate="2011-06-26T14:48:59.440" UserId="6599" Text="&lt;preparation&gt;&lt;fruit&gt;" />
  <row Id="33537" PostHistoryTypeId="5" PostId="15781" RevisionGUID="5eac7858-72df-4878-83f7-103819b45227" CreationDate="2011-06-26T14:49:52.250" UserId="123" Comment="deleted 5 characters in body; edited title" Text="Just as the topic.&#xD;&#xA;&#xD;&#xA;One of my friends brought me some spaghetti from Italy. What is the difference between spaghetti from Italy and spaghetti from outside of Italy?" />
  <row Id="33538" PostHistoryTypeId="4" PostId="15781" RevisionGUID="5eac7858-72df-4878-83f7-103819b45227" CreationDate="2011-06-26T14:49:52.250" UserId="123" Comment="deleted 5 characters in body; edited title" Text="Is there grade/quality for spaghetti selection?" />
  <row Id="33539" PostHistoryTypeId="25" PostId="15779" RevisionGUID="8fe6afec-1484-4d1b-bdeb-4244f23b663c" CreationDate="2011-06-26T14:52:45.367" Comment="http://twitter.com/#!/StackCooking/status/84997530034774017" />
  <row Id="33540" PostHistoryTypeId="5" PostId="15780" RevisionGUID="69995029-a0da-4fd8-98e1-59a890a886df" CreationDate="2011-06-26T15:33:09.780" UserId="6531" Comment="fixed typo" Text="The grades of olive oil actually depend on the particular legislation of the country you live in.&#xD;&#xA;&#xD;&#xA;In Europe it is regulated by directive 136/66/CEE, reg. CE 2568/91 and [reg.CE 1989/03][1] (PDF).&#xD;&#xA;&#xD;&#xA;The denomination depends on the acidity of the oil. Although the law does not specify it, you also have another characterization, based on the number of &quot;pressings&quot; and the strength of the press that olives had. Therefore, commercially, you have different grades of extra-virgin olive oil: first press olive oil, for instance, is derived from the first press of the olives, with 10-12 kg/cm2 force, has very low acidity and a strong amazing taste, but has a very low yeald, so it's quite expensive.&#xD;&#xA;&#xD;&#xA;In particular, 8 grades of olive oil are defined, see page 4 of the linked PDF.&#xD;&#xA; &#xD;&#xA;Traditionally you would use extra-virgin olive oil for this kind of recipes. &#xD;&#xA;&#xD;&#xA;However, which one you choose goes down very much to your taste. For instance, I know someone who loves to use first press extravirgin olive-oil, but to me that tends to dominate too much the flavour of the dish (and it's quite expensive). &#xD;&#xA;&#xD;&#xA;That said, I wouldn't heat the olive oil almost to smoking point to do this kind of recipe. I may almost use the oil *a crudo* (without heating it at all) just let the pasta heat it up. When the recipe requires to heat the oil up (e.g. *spaghetti aglio, olio e peperoncino* where you need to fry the garlic and the chili), heat it up slowly and don't let it go for too long, unless you want a burnt garlic taste, that is.&#xD;&#xA;&#xD;&#xA;[1]: http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2003:295:0057:0077:EN:PDF" />
  <row Id="33541" PostHistoryTypeId="6" PostId="15777" RevisionGUID="4afa6c4e-de0a-4d95-a7f1-dccc005a276c" CreationDate="2011-06-26T15:36:27.563" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;italian-cuisine&gt;" />
  <row Id="33542" PostHistoryTypeId="2" PostId="15783" RevisionGUID="8302f9e9-7d6a-4602-bb06-36eac30ea6f6" CreationDate="2011-06-26T16:25:08.333" UserId="4853" Text="I'm reheating a bunch of leftovers, all stored in aluminum tins. I don't have enough oven rack space to lay it all out flat. Can I stack the tins?&#xD;&#xA;&#xD;&#xA;(Additionally, is it safe to leave on the paper/aluminum covers - the ones that are cardboard on one side and silver on the other?)" />
  <row Id="33543" PostHistoryTypeId="1" PostId="15783" RevisionGUID="8302f9e9-7d6a-4602-bb06-36eac30ea6f6" CreationDate="2011-06-26T16:25:08.333" UserId="4853" Text="If I'm reheating things in tins and I don't have enough oven space, can I stack them on top of each other?" />
  <row Id="33544" PostHistoryTypeId="3" PostId="15783" RevisionGUID="8302f9e9-7d6a-4602-bb06-36eac30ea6f6" CreationDate="2011-06-26T16:25:08.333" UserId="4853" Text="&lt;culinary-uses&gt;&lt;oven&gt;&lt;reheating&gt;" />
  <row Id="33545" PostHistoryTypeId="6" PostId="15783" RevisionGUID="42ad8503-59ee-4d39-bf6a-8c26203b8502" CreationDate="2011-06-26T16:30:12.327" UserId="41" Comment="edited tags" Text="&lt;reheating&gt;" />
  <row Id="33546" PostHistoryTypeId="2" PostId="15784" RevisionGUID="c685d317-4b09-4750-9fee-c05b39674a10" CreationDate="2011-06-26T16:31:48.140" UserId="6345" Text="For this dish, you'll probably want to use low-end oil (since it's being heated quite a bit), and then drizzle in the nice stuff after the pasta has been tossed into the cheese, oil, and spices.&#xD;&#xA;&#xD;&#xA;**The rule of thumb is to have two kinds of olive oil:** &#xD;&#xA;&#xD;&#xA; - High-grade, richly flavored extra virgin olive oil (for finishing)&#xD;&#xA; - Low-grade, not extra-virgin (*crudo* or &quot;*pure olive oil*&quot; in the US) olive oil for use as a cooking oil&#xD;&#xA;&#xD;&#xA;The high-end oil is for adding it to sauces and drizzling on mostly-finished dishes to add that rich flavor.  You're looking for something with a lot of taste, and it's a good idea to get small amounts of pricier oil. Getting small bottles means you'll be using fresher, more flavorful oil because it hasn't been open for long. Plus, you won't need much to finish dishes.  Note that for this use, you want to add the oil near the end of cooking, as heat will alter and weaken the flavor.&#xD;&#xA;&#xD;&#xA;The low-end oil should be of neutral or light flavor, and will be more tolerant of heating than extra-virgin.  Use this where recipes call for heating up olive oil, and if necessary, add some of the good stuff near the end if it needs more flavor. " />
  <row Id="33547" PostHistoryTypeId="2" PostId="15785" RevisionGUID="58d3f368-2aa2-4bda-878e-d4d69cb8e749" CreationDate="2011-06-26T16:47:20.047" UserId="6321" Text="Probably the easiest way to do it is to just gently pour the blackberries into a basket strainer, then lower the strainer into a bowl of water. Then you can just lift the strainer out and the berries will come with it, no fishing required." />
  <row Id="33548" PostHistoryTypeId="25" PostId="15612" RevisionGUID="3532c6a6-dd13-4663-abcb-6b88e149c408" CreationDate="2011-06-26T17:52:46.687" Comment="http://twitter.com/#!/StackCooking/status/85042833869914113" />
  <row Id="33549" PostHistoryTypeId="2" PostId="15786" RevisionGUID="8d6d1f83-ac16-4e61-b9db-4e6c691232f5" CreationDate="2011-06-26T19:07:17.497" UserId="27" Text="   I use those all the time and it is safe to use the covers on the tin. If you want the top to brown or anything you will want to take it off near the end of the cook time.&#xD;&#xA;&#xD;&#xA;   As for stacking them... I haven't tried that as of yet but I would be hesitant to do this for two main reasons. The first is that they might get squished under the weight of the one on top. I know mine keeps it's shape when the food inside is frozen yet when it has been first filled with food or when I am taking it out of the oven it is 'bendable'. The second reason I would be hesitant is whether then tins in the centre would get enough heat. To combat this you would have to keep rotating it and the overall cook time would probably increase." />
  <row Id="33550" PostHistoryTypeId="2" PostId="15787" RevisionGUID="02e8bfc7-6b63-41cd-84b9-3f23fcced79c" CreationDate="2011-06-26T19:47:47.327" UserId="6600" Text="I recently watched this [video](http://www.youtube.com/watch?feature=player_detailpage&amp;v=BTfAzjBTokc#t=48s) and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very cleverly.  &#xD;&#xA;&#xD;&#xA;I tried searching for it with the little info that I have, but nothing came out. It looks like Bodum, but it's not. All search variations for [&quot;teapot with integrated strainer&quot;](http://www.google.bg/search?q=teapot+with+integrated+strainer&amp;hl=en&amp;tbm=isch) return very interesting results, but none is the one I search for.&#xD;&#xA;&#xD;&#xA;So if someone have any idea what brand it is I will be very grateful." />
  <row Id="33551" PostHistoryTypeId="1" PostId="15787" RevisionGUID="02e8bfc7-6b63-41cd-84b9-3f23fcced79c" CreationDate="2011-06-26T19:47:47.327" UserId="6600" Text="What is this teapot and where can I buy it?" />
  <row Id="33552" PostHistoryTypeId="3" PostId="15787" RevisionGUID="02e8bfc7-6b63-41cd-84b9-3f23fcced79c" CreationDate="2011-06-26T19:47:47.327" UserId="6600" Text="&lt;equipment&gt;&lt;tea&gt;&lt;utensils&gt;" />
  <row Id="33553" PostHistoryTypeId="25" PostId="15782" RevisionGUID="97f98546-df5d-44c3-99f5-b792bf38c1b7" CreationDate="2011-06-26T20:53:02.100" Comment="http://twitter.com/#!/StackCooking/status/85088195993284608" />
  <row Id="33554" PostHistoryTypeId="2" PostId="15788" RevisionGUID="3cd67c2b-a12e-424f-87e5-94121e255dba" CreationDate="2011-06-26T21:47:41.333" UserId="3972" Text="I have a recipe that calls for 12 oz of fresh Shiitake mushrooms.  Due to cost and availability concerns, I decided to get dried instead, figuring I would be able to find information about how to substitute dried Shiitake mushrooms for fresh, but I have been unable.&#xD;&#xA;&#xD;&#xA;What would an appropriate ratio be for substituting dried shiitakes for fresh?" />
  <row Id="33555" PostHistoryTypeId="1" PostId="15788" RevisionGUID="3cd67c2b-a12e-424f-87e5-94121e255dba" CreationDate="2011-06-26T21:47:41.333" UserId="3972" Text="Substituting Dried Shiitake Mushrooms for Fresh" />
  <row Id="33556" PostHistoryTypeId="3" PostId="15788" RevisionGUID="3cd67c2b-a12e-424f-87e5-94121e255dba" CreationDate="2011-06-26T21:47:41.333" UserId="3972" Text="&lt;substitutions&gt;&lt;mushrooms&gt;" />
  <row Id="33557" PostHistoryTypeId="25" PostId="15783" RevisionGUID="fb1e47d2-743f-4fdd-941d-7ad06b7537cc" CreationDate="2011-06-26T23:53:02.973" Comment="http://twitter.com/#!/StackCooking/status/85133497492189184" />
  <row Id="33558" PostHistoryTypeId="5" PostId="15784" RevisionGUID="234af395-ed8c-49a1-8920-5a1426c59f37" CreationDate="2011-06-27T00:31:59.117" UserId="6345" Comment="clearer writing" Text="For this dish, you'll probably want to use a low-end extra-light oil (since it's being heated quite a bit), and then drizzle in nicer extra virgin oil to finish the flavor after the pasta has been tossed into the cheese, oil, and spices.&#xD;&#xA;&#xD;&#xA;**The rule of thumb is to have two kinds of olive oil:** &#xD;&#xA;&#xD;&#xA; - High-grade, richly flavored extra virgin olive oil (for finishing)&#xD;&#xA; - Low-grade, not extra-virgin (*crudo* or &quot;*pure olive oil*&quot; in the US) olive oil for use as a cooking oil&#xD;&#xA;&#xD;&#xA;The high-end oil is for adding it to sauces and drizzling on mostly-finished dishes to add that rich flavor.  You're looking for something with a lot of taste, and it's a good idea to get small amounts of pricier oil. Getting small bottles means you'll be using fresher, more flavorful oil because it hasn't been open for long. Plus, you won't need much to finish dishes.  Note that for this use, you want to add the oil near the end of cooking, as heat will alter and weaken the flavor.&#xD;&#xA;&#xD;&#xA;The low-end light olive oil should be of neutral or light flavor, and will be more tolerant of heating than extra-virgin.  Because it has a much higher smoke point than extra-virgin grade oil, use this in recipes calling for heating up olive oil.  If necessary for flavor, add some of the good stuff near the end of cooking." />
  <row Id="33559" PostHistoryTypeId="2" PostId="15789" RevisionGUID="55f244f0-e606-477e-895d-010bc8c3bdbe" CreationDate="2011-06-27T01:01:29.767" UserId="5885" Text="In the days before mixers, it was standard to cream the sugar and the fat together as a first step, then add the beaten eggs and milk, and the flour, a little at a time. Doing it that way, the sugar was always invisible by the time the flour went in.&#xD;&#xA;&#xD;&#xA;Nothing to stop you adding the ingredients stepwise ... " />
  <row Id="33560" PostHistoryTypeId="2" PostId="15790" RevisionGUID="97ad553c-e750-42c6-9098-1f8b6c93771b" CreationDate="2011-06-27T01:57:06.940" UserId="2947" Text="I tried this weekend to make veggie burgers to cook on the grill, with fake ground beef (maybe Gimme Lean or something like that), egg, breadcrumbs, spices, and they totally fell apart. &#xD;&#xA;&#xD;&#xA;Is there a secret to home-made veggie burgers that can be cooked on the grill? All grilled veggies instead of fake meat?  Just a proportion issue? Can't be solved?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="33561" PostHistoryTypeId="1" PostId="15790" RevisionGUID="97ad553c-e750-42c6-9098-1f8b6c93771b" CreationDate="2011-06-27T01:57:06.940" UserId="2947" Text="How can I make home-made veggie burgers stay together so I can grill them?" />
  <row Id="33562" PostHistoryTypeId="3" PostId="15790" RevisionGUID="97ad553c-e750-42c6-9098-1f8b6c93771b" CreationDate="2011-06-27T01:57:06.940" UserId="2947" Text="&lt;grilling&gt;&lt;vegetarian&gt;&lt;hamburgers&gt;" />
  <row Id="33563" PostHistoryTypeId="2" PostId="15791" RevisionGUID="99482fa5-646e-4bb6-82d2-204d075814c4" CreationDate="2011-06-27T03:09:03.710" UserId="15" Text="Make sure all patties have gotten to room temperature on the surface, apply oil to surface of patties and grill's grate, have at 'em. This technique worked for my [vegan naked fatties](http://cooking.stackexchange.com/questions/14041/what-changes-should-i-make-to-accomodate-vegan-naked-fatties),  and I'm sure it will work for burgers.  That said too much bread/starch will cause sticking.  Add corn or (black) beans to tinker with that if the oil trick doesn't work." />
  <row Id="33564" PostHistoryTypeId="2" PostId="15792" RevisionGUID="721a0ae0-2879-46de-b2f1-46283a3af07f" CreationDate="2011-06-27T04:40:29.070" UserId="6498" Text="I am answering my own question with information I have gathered after doing some of my own research.  Several hand mills claim to make peanut butter, but the mill that seems to have the best public following and reviews for flour making, the [Country Living Grain Mill](http://www.countrylivinggrainmills.com/), does not claim to make peanut butter in their marketing literature. I contacted the manufacturer, and got this reply:&#xD;&#xA;&#xD;&#xA;&gt; We do not recommend doing nut butters in our mill.  However,  we are applying for patents on a nut butter attachment for the Country Living Mill that does a superlative job.. We hope to have it available by this Fall.&#xD;&#xA;&#xD;&#xA;&gt; We have noticed that other grain mills on the market claim nut grinding ability and even show butter coming out of their mills.  We have purchased these mills and tested them and quickly realized that it was an arduous task at best to produce anything resembling nut butter...we can do the same with out mill but feel that it is misleading and certainly unfair to make such claims. Hope this helps.&#xD;&#xA;&#xD;&#xA;Of course their answer has every reason to be biased, and not tell me if there is a good peanut butter hand press available on the market.&#xD;&#xA;&#xD;&#xA;Another popular press, the [Wondermill Junior Deluxe](http://www.amazon.com/Wonder-Junior-Deluxe-Grain-Wondermill/dp/B0026S3K42) claims to make creamy peanut butter with their stainless steel burrs, and one Amazon [review](http://www.amazon.com/review/R3U03B3SRNCJ8S/ref=cm_cr_pr_viewpnt#R3U03B3SRNCJ8S) agreed it was possible, but too messy to be worth the effort.&#xD;&#xA;&#xD;&#xA;Reviews of two different griners at http://www.grainmillcomparison.com/ seem to agree with the general consensus that hand-made peanut butter isn't the state of the art (yet):&#xD;&#xA;&#xD;&#xA;&gt; The nuts wouldn't feed, so I had to mash them into tiny bits. At this point the bits began to feed into the grinding plates. Unfortunately, those bits never exited--even when I loosened the grinding plates. The only peanut butter that I managed to produce was the goo stuck between the plates. -- [GrainMaker Review](http://www.grainmillcomparison.com/2009/05/grainmaker-review.html)&#xD;&#xA;&#xD;&#xA;And: &#xD;&#xA;&#xD;&#xA;&gt; My test with peanuts resulted in the grinding plates clogging almost immediately, and I produced only a few flecks of peanut butter during the five minutes of grinding. Many companies claim their handmills will grind nutbutters and oily seeds, but I've yet to see one that wasn't a miserable failure in actuality.  -- [Wondermill Junior Review](http://www.grainmillcomparison.com/2009/07/wondermill-junior-review.html)&#xD;&#xA;&#xD;&#xA;I have not been able to find a single first-hand account of making peanut butter with a hand mill that said it was worth it. As already mentioned, the amazon review mentioned above said it was far too messy. Many other reviews I've found have said the end result only vaguely resembled peanut butter--and never creamy peanut butter.&#xD;&#xA;&#xD;&#xA;In an effort to directly answer the question at hand, though, the only feature I so far have been able to find that is required specifically for peanut butter is that the mill have steel burrs, as opposed to stone which are desirable for finely ground flour, as the stone will absorb oil from nuts, causing the system to clog.&#xD;&#xA;" />
  <row Id="33565" PostHistoryTypeId="5" PostId="15688" RevisionGUID="c152afcb-0664-4ffc-8fd5-88f9ce6adc4d" CreationDate="2011-06-27T04:40:53.117" UserId="1184" Comment="Added comment about cleaning. Also included advantages of freshly made peanut butter from a Champion, and type of peanuts preferred." Text=" I can understand that grinding nuts into butter without the use of electricity has it's ecological, and other merits, but after having made many batches of peanut butter with a Champion Juicer, I can attest that it takes a pretty powerful engine (or arm ) with plenty of endurance to get a good consistency and a generous quantity. The cleaning of any grinder of residue of peanut butter is a little messy, but with a good brush, even a simple toothbrush, soap and hot water, one can develop a good routine. I don't find the cleaning any more difficult than with other appliances, such as food processors, or blenders. &#xD;&#xA;&#xD;&#xA; I would suggest the Champion be considered, and it's versatility will reward you manyfold.  We have made juiced carrot, apple, beet combinations; ground soybeans for the process of making soybeans, and made many batches of delicious fresh peanut butter with our 2nd hand model for over 3o years. It is still keeping up the good fight. The nice thing about making your own peanut butter is that you will be getting the freshest product possible, and have control over adding or not adding salt.  We purchase roasted Valencia peanuts, and keep the nuts that we are not using immediately in the refrigerator. The consistency of the Champion juicer made peanut butter is smooth, but not creamy. &#xD;&#xA;&#xD;&#xA;Although I haven't tried using any hand grinder for peanut butter, I have purchased several items from Lehman's - [lehmans.com][1] - and they are a reliable company. They do sell a [hand grinder][2] that can be used for peanuts.&#xD;&#xA;They offer replacement cast iron burrs, and a wooden stomper with the following comment in the hard copy catalog,  &quot;oily foods like peanuts tend to clog in the mill. Our stomper is required for peanuts ...&quot;  I use a wooden stomper with the Champion, and I would expect that advice. &#xD;&#xA;&#xD;&#xA;After reading the reviews, and watching the demo video for the Lehman's hand grinder, I would still go with the electric Champion Juicer, if it were me. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.lehmans.com/store/catalog?Args=&#xD;&#xA;  [2]: http://www.lehmans.com/store/Kitchen___Grain_and_Grain_Mills___Our_Best_Grain_Mill___C17B#C17B" />
  <row Id="33566" PostHistoryTypeId="2" PostId="15793" RevisionGUID="94a5765f-9d25-4b2b-b472-13b2ed993680" CreationDate="2011-06-27T05:06:44.197" UserId="6603" Text="Most of a fresh mushroom consists of water.   &#xD;&#xA;&#xD;&#xA;One retail website claims that it takes a whole pound fresh to make 3 ounces of dried shiitakes; a nutritional website claims that about 83g of a 100g serving is water.&#xD;&#xA;&#xD;&#xA;As for reconstituting them, I found these instructions:  &#xD;&#xA; - steep them in warm water broth for ~ 30 min &#xD;&#xA;OR&#xD;&#xA; - add them to a simmering liquid for 10-15 min&#xD;&#xA;&#xD;&#xA;See this related question:&#xD;&#xA;&lt;http://cooking.stackexchange.com/questions/8594/how-to-work-with-dried-mushrooms&gt;" />
  <row Id="33567" PostHistoryTypeId="2" PostId="15794" RevisionGUID="3eda6596-f5a3-4f88-bc8f-a36783b47d8f" CreationDate="2011-06-27T09:28:36.637" UserId="1230" Text="I have done some calculation. And I think that if I buy a jar of spice from the supermarket, it is about 25 times more expensive (it costs more and you get a fraction of the amount) that getting a bag from my local Asian store. &#xD;&#xA;&#xD;&#xA;I am perfectly happy with the cheaper alternatives. But I find it hard to believe that there could be this much markup without some benefits. What are they?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33568" PostHistoryTypeId="1" PostId="15794" RevisionGUID="3eda6596-f5a3-4f88-bc8f-a36783b47d8f" CreationDate="2011-06-27T09:28:36.637" UserId="1230" Text="Are 'premium' spices worth the expense?" />
  <row Id="33569" PostHistoryTypeId="3" PostId="15794" RevisionGUID="3eda6596-f5a3-4f88-bc8f-a36783b47d8f" CreationDate="2011-06-27T09:28:36.637" UserId="1230" Text="&lt;spices&gt;&lt;budget-cooking&gt;" />
  <row Id="33570" PostHistoryTypeId="2" PostId="15795" RevisionGUID="12ac6cec-056c-40e3-be2c-cf7d6ffb0045" CreationDate="2011-06-27T10:14:09.220" UserId="6554" Text="I can't answer your question, but I can offer an analogy:&#xD;&#xA;&#xD;&#xA;Here in Australia mangoes cost $2 to $3 per piece at the bigger supermarkets during mango season. At the markets you'd pay 60c to $1. The commercially grown mangoes all come from the same region (Northern Queensland). This is similar for other fruits and vegetables.&#xD;&#xA;&#xD;&#xA;I guess, you pay for convenience." />
  <row Id="33571" PostHistoryTypeId="2" PostId="15796" RevisionGUID="30218b84-93bc-448b-8552-f3a0bba46fbf" CreationDate="2011-06-27T11:40:36.027" UserId="611" Text="Prices are determined not by the cost of the raw materials of anything, but by what the consumer is willing to pay.&#xD;&#xA;Anything that must be sold at a loss because of this is simply not sold/manufactured.&#xD;&#xA;&#xD;&#xA;In my experience, the specialty Asian stores (in the UK), or the spice shops and market stalls in other parts of the world usually have better tasting (and more &quot;authentic&quot;, if that means anything) spices than supermarkets. &#xD;&#xA;&#xD;&#xA;Markup is usually due to things like convenience, brand (people buy Ferarri *because* it's expensive) and packaging, rather than actual costs.&#xD;&#xA;" />
  <row Id="33572" PostHistoryTypeId="25" PostId="15794" RevisionGUID="91480ab0-b47c-4cf2-ad96-8e83af47ce3f" CreationDate="2011-06-27T11:53:04.093" Comment="http://twitter.com/#!/StackCooking/status/85314697288613889" />
  <row Id="33573" PostHistoryTypeId="2" PostId="15797" RevisionGUID="33cd12e2-70bf-43ff-945f-ac2d255e66ab" CreationDate="2011-06-27T12:18:55.760" UserId="4558" Text="There is a legal difference: according to Italian law, *pasta* (which includes spaghetti) is made only with durum wheat. Other countries also accept soft wheat. The difference is in the amount of protein (mostly gluten): durum wheat has more, which in turn gives the pasta a somewhat snappier bite. Also, the cooked pasta stays eatable (as in, non-mushy) for a longer time.&#xD;&#xA;&#xD;&#xA;Moreover, some Italian pastas are extruded through traditional bronze dies that leave a slightly rougher surface that makes for better sauce adhesion. &#xD;&#xA;&#xD;&#xA;Avoid by all means all stupid Italian pastas made for tourists. Avoid stupid novelty shapes and (most) colored pastas. Some good brands with global distribution that will not let you down: Barilla, Agnesi, Garofalo." />
  <row Id="33574" PostHistoryTypeId="2" PostId="15798" RevisionGUID="e4274786-2df9-4765-82f9-eef4479226f0" CreationDate="2011-06-27T12:23:02.483" UserId="5600" Text="I am going to slightly disagree with the other two answers.  First, here is an [excerpt][1] summarizing [Alton Brown][2]'s opinion:&#xD;&#xA;&#xD;&#xA;&gt; The first step in learning how to cook with spices is learning where to find spices. Now here in America, we do have some indigenous spices: allspice, vanilla, chili peppers, all from here. But by and large, most of your culinary spices come from the other side of the planet. And in their journey from there to here, a lot of things can happen. Not all of them good. They pass through a lot of hands, and all those palms, you know, want to be greased a little bit, quality can go down.  So, if you're going to be a world-class spice cooker, you really should try to find yourself a world-class spice merchant. … I sure hope we've inspired you to set up a little spice trade of your own. Just remember: purchase whole spices, whenever you can, from a reliable purveyor—Internet or mail order are fine—and store those spices in a cool, dry, dark, airtight place. And don't keep them around too long. Two years tops for whole spices, and no more than six months for ground.&#xD;&#xA;&#xD;&#xA;So, to summarize, the most important thing about buying spices is making sure they are fresh and have been stored properly during their transport.  That means buying from a purveyor whom you trust has properly sourced and handled the spices.  If you go to a specialty spice merchant, chances are they care enough to ensure the quality of their product, and they charge you more for the convenience of that guarantee.  If you shop at an ethnic market that buys imports its spices in bulk, that is okay, as long as the store has enough turnover to ensure that the spices are always fresh, however, you don't necessarily have the guarantee of freshness unless you trust the store owner.  Supermarket spices can be okay, as long as they are stored and dated properly.  These generally cost more not so much due to the willingness of buyers to pay more, but more due to the fact that there is a longer chain of wholesalers and middle men who all also want to make a profit.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/Season7/Spice/SpiceCapades.htm&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Alton_Brown" />
  <row Id="33578" PostHistoryTypeId="2" PostId="15801" RevisionGUID="ccb69f3c-12e2-4cd4-9851-7de7f0834303" CreationDate="2011-06-27T15:18:21.177" UserId="1259" Text="I made a lamb ragu last night, but doubled the quantity for a large group. One of the steps called for 1.5 cups of red wine and then boiled it off. Doubling to 3 cups seemed entirely too much (once I'd already done it) and took quite a while to boil off. The recipe then called for 3 cups of chicken stock, which was again supposed to mostly boil off. 6 cups looked ridiculous, so I ended up using about 4, but it still seemed like too much. The 90 mins suggested wasn't long enough to boil the sauce down to a good consistency, but I had to serve it anyway. It was a bit watery, but tasted good. &#xD;&#xA;&#xD;&#xA;So how do I scale quantity and cooking time in a recipe that calls for the liquid to boil away or boil down significantly? A linear scaling didn't seem to work well at all. Are there any good rules of thumb? " />
  <row Id="33579" PostHistoryTypeId="1" PostId="15801" RevisionGUID="ccb69f3c-12e2-4cd4-9851-7de7f0834303" CreationDate="2011-06-27T15:18:21.177" UserId="1259" Text="How do I scale a recipe that calls for boiling off liquid?" />
  <row Id="33580" PostHistoryTypeId="3" PostId="15801" RevisionGUID="ccb69f3c-12e2-4cd4-9851-7de7f0834303" CreationDate="2011-06-27T15:18:21.177" UserId="1259" Text="&lt;cooking-time&gt;" />
  <row Id="33581" PostHistoryTypeId="5" PostId="15772" RevisionGUID="5b799730-46fb-4944-a15e-e36891287c27" CreationDate="2011-06-27T15:29:49.500" UserId="6345" Comment="made grammar less awkward" Text="I have a gas range, but no oven.  How can I roast garlic without an oven?" />
  <row Id="33582" PostHistoryTypeId="24" PostId="15772" RevisionGUID="5b799730-46fb-4944-a15e-e36891287c27" CreationDate="2011-06-27T15:29:49.500" Comment="Proposed by 6345 approved by 60 edit id of 218" />
  <row Id="33583" PostHistoryTypeId="5" PostId="15787" RevisionGUID="cdf1669b-6b4a-4763-bf81-7155999c21a4" CreationDate="2011-06-27T15:31:15.430" UserId="6279" Comment="added teapot picture" Text="I recently watched this [video](http://www.youtube.com/watch?feature=player_detailpage&amp;v=BTfAzjBTokc#t=48s) and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very cleverly.  &#xD;&#xA;&#xD;&#xA;I tried searching for it with the little info that I have, but nothing came out. It looks like Bodum, but it's not. All search variations for [&quot;teapot with integrated strainer&quot;](http://www.google.bg/search?q=teapot+with+integrated+strainer&amp;hl=en&amp;tbm=isch) return very interesting results, but none is the one I search for.&#xD;&#xA;&#xD;&#xA;So if someone have any idea what brand it is I will be very grateful.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/pXkKd.jpg" />
  <row Id="33584" PostHistoryTypeId="24" PostId="15787" RevisionGUID="cdf1669b-6b4a-4763-bf81-7155999c21a4" CreationDate="2011-06-27T15:31:15.430" Comment="Proposed by 6279 approved by -1 edit id of 219" />
  <row Id="33585" PostHistoryTypeId="5" PostId="15787" RevisionGUID="9716d6fa-e957-4ce2-9217-2243321df0a0" CreationDate="2011-06-27T15:31:16.473" UserId="60" Comment="added teapot picture" Text="I recently watched this [video](http://www.youtube.com/watch?feature=player_detailpage&amp;v=BTfAzjBTokc#t=48s) and instantly fell in love with the shown teapot. As you can see, the strainer is movable and integrated in the handle very cleverly.  &#xD;&#xA;&#xD;&#xA;I tried searching for it with the little info that I have, but nothing came out. It looks like Bodum, but it's not. All search variations for [&quot;teapot with integrated strainer&quot;](http://www.google.bg/search?q=teapot+with+integrated+strainer&amp;hl=en&amp;tbm=isch) return very interesting results, but none is the one I search for.&#xD;&#xA;&#xD;&#xA;So if someone has any idea what brand it is I will be very grateful.&#xD;&#xA;&#xD;&#xA;![teapot][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/pXkKd.jpg" />
  <row Id="33586" PostHistoryTypeId="6" PostId="15801" RevisionGUID="2e03a447-46f9-4430-aea0-29d13f577e04" CreationDate="2011-06-27T15:49:33.620" UserId="4580" Comment="edited tags" Text="&lt;cooking-time&gt;&lt;recipe-scaling&gt;" />
  <row Id="33587" PostHistoryTypeId="2" PostId="15802" RevisionGUID="16b2a2f1-1f20-4f03-8412-916600189d87" CreationDate="2011-06-27T15:52:10.863" UserId="6279" Text="My first suggestion would be a &quot;[dutch oven][1]&quot; at a low temperature. If you have a small ceramic dish you might set that into the dutch oven and then the garlic into the dish in order to further manage the &quot;low and slow&quot; effect that is desired for roasting garlic. *(add a couple of small wood chips on some aluminum foil in the pot but away from the garlic to create a 'smoked garlic'...if you like that.)*&#xD;&#xA;&#xD;&#xA;If you can invest in additional kitchen equipment, you might consider a [small crock pot][2] to get the same results.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://tinyurl.com/3geah8t&#xD;&#xA;  [2]: http://www.amazon.com/Proctor-Silex-33015-2-Quart-Cooker/dp/B0002CA3C6/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1309189544&amp;sr=1-1" />
  <row Id="33588" PostHistoryTypeId="5" PostId="15772" RevisionGUID="e61d407a-8848-41c6-b138-de2db121c0c7" CreationDate="2011-06-27T17:23:38.167" UserId="41" Comment="added 102 characters in body; edited title" Text="I'd like to make roasted garlic, but I don't have an oven, only a gas range.  Is there any way for me to get the same results with the range as I would in a conventional oven?" />
  <row Id="33589" PostHistoryTypeId="4" PostId="15772" RevisionGUID="e61d407a-8848-41c6-b138-de2db121c0c7" CreationDate="2011-06-27T17:23:38.167" UserId="41" Comment="added 102 characters in body; edited title" Text="How can I achieve the same flavor and texture as roasted garlic without an oven?" />
  <row Id="33590" PostHistoryTypeId="25" PostId="15801" RevisionGUID="e3d28d10-6144-4650-b3a4-7f6618a00dc3" CreationDate="2011-06-27T17:53:04.563" Comment="http://twitter.com/#!/StackCooking/status/85405296608022528" />
  <row Id="33591" PostHistoryTypeId="2" PostId="15803" RevisionGUID="af4f3048-f928-4c5c-aed7-024df67bc747" CreationDate="2011-06-27T18:27:13.373" UserId="6279" Text="&gt; I am perfectly happy with the cheaper&#xD;&#xA;&gt; alternatives. But I find it hard to&#xD;&#xA;&gt; believe that there could be this much&#xD;&#xA;&gt; markup without some benefits. What are&#xD;&#xA;&gt; they?&#xD;&#xA;&#xD;&#xA;If you are the target audience for your cooking, then to YOU the more expensive spices are decidedly &quot;NOT&quot; worth the extra expense. After all *&quot;You are perfectly happy...&quot;*&#xD;&#xA;&#xD;&#xA;If you are not the target audience then the estimation of worth changes. " />
  <row Id="33592" PostHistoryTypeId="2" PostId="15804" RevisionGUID="6ea404da-a0d7-4237-a51d-3e9e7ef8202e" CreationDate="2011-06-27T18:32:17.410" UserId="4414" Text="Probably the most correct answer is that you need to scale your boiling speed - so just double all of the ingredients, and double the power of your burner, and you'll boil off double the water.  You'd probably also want to double the surface area &amp; burner surface area so that boiling off liquid twice as fast didn't turn into a ridiculously fast rolling boil and/or an explosion at the limit.&#xD;&#xA;&#xD;&#xA;Since this may not be feasible - especially on a home stove, and definitely infeasible at large scalings, I'd recommend that you first concentrate the liquid by boiling it alone, and only then add it to the final product and boil for the recommended time.  &#xD;&#xA;&#xD;&#xA;In order to match the recipe most closely, you don't want to decrease the amount of liquid because then you won't get as richly flavored final product.  Additionally, you don't want to scale your boiling time (of the boiled mixture from the recipe) because then in general you will overcook other ingredients.&#xD;&#xA;&#xD;&#xA;So what I'd do to double a recipe is take double the amount of liquid, say wine, and boil the wine straight on the stove for the full amount of time that is called for in the recipe, then add the concentrated wine to the recipe in place of wine and again boil it for the full amount of time that is called for in the recipe.  This way you'll start with double the liquid, get double the boiling time, and hence double the water boiled off, so the correct amount of water remaining, and the correct concentration of the liquid.  You'll also get the correct amount of boiling time for other ingredients as called for in the recipe." />
  <row Id="33593" PostHistoryTypeId="25" PostId="15790" RevisionGUID="29eb26b6-1235-4236-b9da-2640265cb21f" CreationDate="2011-06-27T20:53:05.950" Comment="http://twitter.com/#!/StackCooking/status/85450600724185089" />
  <row Id="33594" PostHistoryTypeId="2" PostId="15805" RevisionGUID="70214f1f-b743-4415-943f-2886a24fbe47" CreationDate="2011-06-27T21:02:11.760" UserId="201" Text="There's a lot less fat in most veggie patties compared to most meat patties, so add extra oil to the grill (using an oiled cloth).  You can also freeze vegetable protein based patties first (they stay together longer), and let them cook for long enough before trying to move them.&#xD;&#xA;&#xD;&#xA;It may just be your recipe too, it may be too wet (or too dry).  Try a recipe book like [Veggie Burgers Every Which Way][1] for inspiration, which has a huge selection of tasty veggy treats.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.ca/Veggie-Burgers-Every-Which-Way/dp/1615190198" />
  <row Id="33595" PostHistoryTypeId="2" PostId="15806" RevisionGUID="3aa7d5a9-eff7-441d-9796-d0e23bdd2b18" CreationDate="2011-06-27T21:54:39.190" UserId="3348" Text="My recommendation would be moving the whole operation to a much wider pan with a larger surface area. This will allow things to boil down more quickly, and might help with the time overkill issue. It will also make the larger quantities look a little more manageable." />
  <row Id="33596" PostHistoryTypeId="2" PostId="15807" RevisionGUID="1f2b910e-68ba-404b-af28-0b0af7fc3947" CreationDate="2011-06-27T22:05:02.200" UserId="3348" Text="I have had great results by taking individual garlic cloves and cutting the root end off each, but leaving them in their papery skins. &#xD;&#xA;&#xD;&#xA;Then you put those dry into a small saucepan (ideally one with a thick bottom) over low-to-medium heat. Put a lid on it, and let it go for 20 minutes or so, shaking vigorously every couple of minutes to turn the cloves over. When the cloves are really soft, you're done.&#xD;&#xA;&#xD;&#xA;The paper skins protect the garlic cloves from burning, but the direct contact with the hot pan cooks them nicely. When you're done you can squeeze the soft, roasted garlic goodness out of the root end of the skins. This is a particularly nice technique when you want roasted garlic flavor but only need a few cloves, not a whole head.&#xD;&#xA;&#xD;&#xA;The first time I did a recipe that called for this process, I was sure the garlic would scorch or the skins would catch fire, but it worked great." />
  <row Id="33597" PostHistoryTypeId="5" PostId="15784" RevisionGUID="1812957a-6f9f-4ce1-8038-bc8d9fa63579" CreationDate="2011-06-27T23:50:29.133" UserId="6345" Comment="extra light" Text="For this dish, you'll probably want to use a low-end extra-light oil (since it's being heated quite a bit), and then drizzle in nicer extra virgin oil to finish the flavor after the pasta has been tossed into the cheese, oil, and spices.&#xD;&#xA;&#xD;&#xA;**The rule of thumb is to have two kinds of olive oil:** &#xD;&#xA;&#xD;&#xA; - High-grade, richly flavored extra virgin olive oil (for finishing)&#xD;&#xA; - Extra light, *not extra-virgin* olive oil for use as a cooking oil.  You can use a cheaper oil for this -- many people choose to use a later pressing, *crudo* or &quot;pure olive oil&quot; (in the US) kind.&#xD;&#xA;&#xD;&#xA;The high-end oil is for adding it to sauces and drizzling on mostly-finished dishes to add that rich flavor.  You're looking for something with a lot of taste, and it's a good idea to get small amounts of pricier oil. Getting small bottles means you'll be using fresher, more flavorful oil because it hasn't been open for long. Plus, you won't need much to finish dishes.  Note that for this use, you want to add the oil near the end of cooking, as heat will alter and weaken the flavor.&#xD;&#xA;&#xD;&#xA;The low-end light olive oil should be of neutral or light flavor, and will be more tolerant of heating than extra-virgin.  Because it has a much higher smoke point than extra-virgin grade oil, use this in recipes calling for heating up olive oil.  If necessary for flavor, add some of the good stuff near the end of cooking." />
  <row Id="33598" PostHistoryTypeId="2" PostId="15808" RevisionGUID="3819695a-e38d-43cc-822b-0b140b3f98fa" CreationDate="2011-06-28T00:34:17.783" UserId="6345" Text="Agreed, scaling up sauces that require reduction can be tricky, but it actually reduces to a simple physics problem.  First I'm going to give you the best solution and then the science behind it. &#xD;&#xA;&#xD;&#xA;**The solution is to use a larger, shallower pan and apply higher heat, while stirring more frequently.**   I usually go a quarter step up in heat on the stove; so, from medium-low I go to medium, and from medium to medium-high.  Using your stove's ventilation fans may also help.&#xD;&#xA;&#xD;&#xA;Now the scientific explanation:&#xD;&#xA;-------------------------------&#xD;&#xA;&#xD;&#xA;The principal problem here is the rate of evaporation. Let's break it down!&#xD;&#xA;&#xD;&#xA;Liquid needs a lot of extra energy to transition from liquid to vapor, called the enthalpy of vaporization.  For water, the energy to boil away at the boiling point is 6 times what it took to heat it to that point from room temperature. Once it hits the boiling point, it can't get much hotter until the liquid is almost completely gone.  This means **the rate of evaporation is mainly limited by hot fast you can input heat to boil away the liquid.**&#xD;&#xA;&#xD;&#xA;The rate of heat input is limited by the power supplied to the burner, but a second limit comes from the pot; the rate of heat transfer is proportional to surface area, thermal conductivity, and the temperature difference between two surfaces.  Turning up the burner gets it hotter, increasing heat transfer, but the pot still needs to transfer that heat to a liquid, so using a broader and more conductive pot exposes more liquid to the heat.  It also distributes the heat over a wider area, preventing the liquid from overheating as easily where it touches the pot.  Stirring ensures the heat is evenly distributed, maximizing heat transfer (by increasing temperature different) and preventing over heating. &#xD;&#xA;&#xD;&#xA;Evaporation is also impeded by a pressure and a high concentration of vapor above the surface.  This concentration will be higher if there is liquid has less surface area (the same amount of liquid released into a smaller volume).  So, the liquid out in a bigger pot increases the evaporation rate.  The local concentration will be also higher if humidity is high (more water vapor in the air), and higher if there are no air currents to disperse the vapor boiling off.  So, running vent fans and using a shallower pot will make it easier for the vapors to escape.  A ventilation fan may also slightly reduce pressure, but that has more to do with weather.  &#xD;&#xA;&#xD;&#xA;Finally, in a tall pot, escaping vapor may lose heat to the cooler walls of the pot as it rises, re-condensing and falling back down into the pot.  If the pot is lidding, this is even more of a problem.  For this reason, it is advisable to use an open, lidded pot.&#xD;&#xA;&#xD;&#xA;So, to double the rate of evaporation and maintain a constant reduction time, double the power supplied to the burner, and increase the surface area of the pot.  Of course, you often can't double the burner power without burning the liquid... so you're left with using a larger pot and increasing the heat as much as you think you can get away with.  If you stir enough and scrape the pot's sides down, you can get away with quite a bit.  **I still estimate that doubling the volume increases the reduction time by about 50%, but it's not as bad as doubling it!**" />
  <row Id="33602" PostHistoryTypeId="2" PostId="15810" RevisionGUID="27b80b32-5579-4133-b996-f4dc2e10c9d8" CreationDate="2011-06-28T02:38:41.163" UserId="6194" Text="I think the wikipedia is pretty clear on the difference of the soy sauce, but I will give you little hints about Chinese and Japanese soy sauce. I am a Chinese.&#xD;&#xA;&#xD;&#xA;I think you can category the soy sauce from the 2 country by their eating habits.&#xD;&#xA;&#xD;&#xA;Usually Chinese eats saltier cuisine, so their soy sauce is usually saltier, for example: frying, deep-frying, roast. The most common one is [fresh soy sauce (生抽)][1], which is saltier. And there are premium version for fresh soy sauce, for example, [tóuchōu][2] (simplified Chinese: 头抽; traditional Chinese: 頭抽) which claims to be richer in taste. Actually I think they are very similar in taste because the salty favour dominate you taste bud. Another kind of commonly used soy sauce is [old soy sauce (老抽)][3], which is less salty, sweeter in taste. Usually we use old soy sauce to give dark colour to cuisine so that look better. A Chinese old enough to cook will use these 2 kinds of soy sauce to combine the salty and sweet favour, of course, with the help of other things such as sugar.&#xD;&#xA;&#xD;&#xA;As for Japanese soy sauce, I am not so sure about difference between all kinds of soy sauce. As far as I know, and from the Japanese cuisine I've eaten, the soy sauce they use is usually sweeter in taste. (of course not as sweet as candy) You can figure out the reason behind their sweeter soy sauce from their eating habit. Japanese is surrounded by sea which is a very good source of fish, shrimp and other seafood which is sweeter and fresher in taste than pork/beef. Japanese consume the most salmon in the world. In order to have a better taste of the seafood, some of their [soy sauce][4] may also contain [fish][5] and [Kombu][6] for sweeter and fresher taste. Yes, Japanese soy sauce is good with seafood.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/200px-Bouteille-siaw.jpg&#xD;&#xA;  [2]: http://www.cantonbrand.com/Uploads/image/2009-10-22/200910220955583593.JPG&#xD;&#xA;  [3]: http://www.zhdsp.cn/uppic/200952675019%E8%80%81%E6%8A%BD%E7%8E%8B1.jpg&#xD;&#xA;  [4]: http://www.fujijin.jp/shopdetail/001003000011/&#xD;&#xA;  [5]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CCQQFjAA&amp;url=http://ja.wikipedia.org/wiki/%25E3%2582%25AB%25E3%2583%2584%25E3%2582%25AA&amp;ei=PTwJTsutBqHdmAWw2bXBAQ&amp;usg=AFQjCNHqjHlSoLGIPIC7nfbIXexi94U0lg&#xD;&#xA;  [6]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CB4QFjAA&amp;url=http://en.wikipedia.org/wiki/Kombu&amp;ei=KzoJTtzqMcHdmAWw6f2tAQ&amp;usg=AFQjCNGkcO95K34Dv_M7RAzw3K80hpTHoQ" />
  <row Id="33603" PostHistoryTypeId="5" PostId="15810" RevisionGUID="854426bc-0ef8-42ea-91c9-1e28c1c90759" CreationDate="2011-06-28T02:44:40.160" UserId="6194" Comment="added 318 characters in body" Text="I think the wikipedia is pretty clear on the difference of the soy sauce, but I will give you little hints about Chinese and Japanese soy sauce. I am a Chinese.&#xD;&#xA;&#xD;&#xA;I think you can category the soy sauce from the 2 country by their eating habits.&#xD;&#xA;&#xD;&#xA;Usually Chinese eats saltier cuisine, so their soy sauce is usually saltier, for example: frying, deep-frying, roast. The most common one is [fresh soy sauce (生抽)][1], which is saltier. And there are premium version for fresh soy sauce, for example, [tóuchōu][2] (simplified Chinese: 头抽; traditional Chinese: 頭抽) which claims to be richer in taste. Actually I think they are very similar in taste because the salty favour dominate you taste bud. Another kind of commonly used soy sauce is [old soy sauce (老抽)][3], which is less salty, sweeter in taste. Usually we use old soy sauce to give dark colour to cuisine so that look better. A Chinese old enough to cook will use these 2 kinds of soy sauce to combine the salty and sweet favour, of course, with the help of other things such as sugar.&#xD;&#xA;&#xD;&#xA;As for Japanese soy sauce, I am not so sure about difference between all kinds of soy sauce. As far as I know, and from the Japanese cuisine I've eaten, the soy sauce they use is usually sweeter in taste. (of course not as sweet as candy) You can figure out the reason behind their sweeter soy sauce from their eating habit. Japanese is surrounded by sea which is a very good source of fish, shrimp and other seafood which is sweeter and fresher in taste than pork/beef. Japanese consume the most salmon in the world. In order to have a better taste of the seafood, some of their [soy sauce][4] may also contain [fish][5] and [Kombu][6] for sweeter and fresher taste. Yes, Japanese soy sauce is good with seafood.&#xD;&#xA;&#xD;&#xA;By the way, tamari is a by-product of the fermentation of [miso][7], which is a everyday cuisine for typical Japanese. The ingredient may vary in different manufactorer. You might want to check the label of your soy sauce for them. I think this conclude the rich in taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/200px-Bouteille-siaw.jpg&#xD;&#xA;  [2]: http://www.cantonbrand.com/Uploads/image/2009-10-22/200910220955583593.JPG&#xD;&#xA;  [3]: http://www.zhdsp.cn/uppic/200952675019%E8%80%81%E6%8A%BD%E7%8E%8B1.jpg&#xD;&#xA;  [4]: http://www.fujijin.jp/shopdetail/001003000011/&#xD;&#xA;  [5]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CCQQFjAA&amp;url=http://ja.wikipedia.org/wiki/%25E3%2582%25AB%25E3%2583%2584%25E3%2582%25AA&amp;ei=PTwJTsutBqHdmAWw2bXBAQ&amp;usg=AFQjCNHqjHlSoLGIPIC7nfbIXexi94U0lg&#xD;&#xA;  [6]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CB4QFjAA&amp;url=http://en.wikipedia.org/wiki/Kombu&amp;ei=KzoJTtzqMcHdmAWw6f2tAQ&amp;usg=AFQjCNGkcO95K34Dv_M7RAzw3K80hpTHoQ&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Miso" />
  <row Id="33607" PostHistoryTypeId="2" PostId="15812" RevisionGUID="42c56ecd-d85c-4418-bde5-58f2d40e9cc0" CreationDate="2011-06-28T03:02:33.147" UserId="6615" Text="Living in China, I see the same brands of spices as I did back home. Also they come in the same bottles or jars. I can also find the same brand in small packets. The price difference can be ten or twenty times just cause you buy a jar rather than a packet. They must be the same thing inside.&#xD;&#xA;&#xD;&#xA;There are two factors that I think make a difference to a spice. The fist is it's freshness. How long and how carefully has it been transported and stored and how far it has travelled. If you grow your own herbs then you'll know that this makes a big difference.&#xD;&#xA;&#xD;&#xA;The second factor is whither the spice is ground or whole. Once a spice is ground, it looses it's favours much more rapidly. If you want the best flavours, buy your spices as whole pods and grind what you need as you go. I find that many spice can be simply popped into a pepper grinder or ground in a pestle as and when you need them. In China, they actually use most spice whole or simply cracked rather than ground." />
  <row Id="33608" PostHistoryTypeId="5" PostId="15808" RevisionGUID="d4cf8982-3675-4014-9238-bdce9b7ea6fc" CreationDate="2011-06-28T03:05:34.143" UserId="6345" Comment="answer to why you have to double liquid" Text="Agreed, scaling up sauces that require reduction can be tricky, but it actually reduces to a simple physics problem.  First I'm going to give you the best solution and then the science behind it. &#xD;&#xA;&#xD;&#xA;**The solution is to use a larger, shallower pan and apply higher heat, while stirring more frequently.**   I usually go a quarter step up in heat on the stove; so, from medium-low I go to medium, and from medium to medium-high.  Using your stove's ventilation fans may also help.  **If you're doubling the amount of liquid you reduce, you can assume roughly a 50% increase in time required to reduce it, following this advice.  Normally, it would require doubling the time to reduce the sauce.**  &#xD;&#xA;&#xD;&#xA;**And no, you cannot reduce the amount of liquid... if you double the recipe you need to double the liquid too.** The liquid is reduced to add flavor and body to your sauce.  Doubling the spices and other ingredients without doubling wine and stock will yield a sauce that is too spicy, lacking in depth, and does not have enough volume.  Alternately, if you double the stock and wine but do not reduce enough, you'll get a watery, bland sauce, because stock adds gelatin, which thickens the sauce.&#xD;&#xA;&#xD;&#xA;Now the scientific explanation:&#xD;&#xA;-------------------------------&#xD;&#xA;&#xD;&#xA;The principal problem here is the rate of evaporation. Let's break it down!&#xD;&#xA;&#xD;&#xA;Liquid needs a lot of extra energy to transition from liquid to vapor, called the enthalpy of vaporization.  For water, the energy to boil away at the boiling point is 6 times what it took to heat it to that point from room temperature. Once it hits the boiling point, it can't get much hotter until the liquid is almost completely gone.  This means **the rate of evaporation is mainly limited by hot fast you can input heat to boil away the liquid.**&#xD;&#xA;&#xD;&#xA;The rate of heat input is limited by the power supplied to the burner, but a second limit comes from the pot; the rate of heat transfer is proportional to surface area, thermal conductivity, and the temperature difference between two surfaces.  Turning up the burner gets it hotter, increasing heat transfer, but the pot still needs to transfer that heat to a liquid, so using a broader and more conductive pot exposes more liquid to the heat.  It also distributes the heat over a wider area, preventing the liquid from overheating as easily where it touches the pot.  Stirring ensures the heat is evenly distributed, maximizing heat transfer (by increasing temperature different) and preventing over heating. &#xD;&#xA;&#xD;&#xA;Evaporation is also impeded by a pressure and a high concentration of vapor above the surface.  This concentration will be higher if there is liquid has less surface area (the same amount of liquid released into a smaller volume).  So, the liquid out in a bigger pot increases the evaporation rate.  The local concentration will be also higher if humidity is high (more water vapor in the air), and higher if there are no air currents to disperse the vapor boiling off.  So, running vent fans and using a shallower pot will make it easier for the vapors to escape.  A ventilation fan may also slightly reduce pressure, but that has more to do with weather.  &#xD;&#xA;&#xD;&#xA;Finally, in a tall pot, escaping vapor may lose heat to the cooler walls of the pot as it rises, re-condensing and falling back down into the pot.  If the pot is lidding, this is even more of a problem.  For this reason, it is advisable to use an open, lidded pot.&#xD;&#xA;&#xD;&#xA;So, to double the rate of evaporation and maintain a constant reduction time, double the power supplied to the burner, and increase the surface area of the pot.  Of course, you often can't double the burner power without burning the liquid... so you're left with using a larger pot and increasing the heat as much as you think you can get away with.  If you stir enough and scrape the pot's sides down, you can get away with quite a bit.  **I still estimate that doubling the volume increases the reduction time by about 50%, but it's not as bad as doubling it!**" />
  <row Id="33609" PostHistoryTypeId="2" PostId="15813" RevisionGUID="bd1da4b9-9466-4ad8-97fb-02495a9568b0" CreationDate="2011-06-28T03:10:42.700" UserId="6613" Text="+1 to the flour trick. An IR thermometer would be nice to test the temp of your pans, but for evenness the flour trick is best. Although I am curious about how hot they actually get--just not $85-curious.&#xD;&#xA;&#xD;&#xA;Here are my results with the flour test:&#xD;&#xA;&#xD;&#xA;My cast Iron pan has a huge hot spot right in the center. I tested 3 different levels, high (9), medium (5), and low heat (3) on an electric range. The high heat had the greatest hotspot and the coolest edges. The lowest setting heated more evenly but took a _long_ time to heat up, 25+ min. Cast iron conducts heat poorly and unevenly but retains it. I also believe the hot spots occur because the high sides sap heat away from bottom's outer edge. It would be interesting to compare a the pan to a griddle.&#xD;&#xA;&#xD;&#xA;My stainless steel pan with the aluminum sandwich core heated very evenly on medium (5). I only tried one setting. Yes, there were minor variances, but nothing compared to the cast iron pan. Also, it heated much faster. Overall I was really impressed by the pan's ability to heat quickly and evenly.&#xD;&#xA;&#xD;&#xA;The photos speak for themselves. &#xD;&#xA;This is the cast iron on 3, 25+ min vs. stainless w/alu core, ~8 min.&#xD;&#xA;&#xD;&#xA;Edit: I tried to post images but I can't because I'm a &quot;new user&quot;. I wish SE would let me carry my Stack Overflow credits into other forums. I'll try to post images once I have the 10 points. :(" />
  <row Id="33610" PostHistoryTypeId="2" PostId="15814" RevisionGUID="c52bb0ab-a9fa-477d-9c3a-3e18921f1d27" CreationDate="2011-06-28T03:34:53.867" UserId="6194" Text="Use corn starch to mix them. Corn starch stick the ingredients. " />
  <row Id="33611" PostHistoryTypeId="2" PostId="15815" RevisionGUID="34721855-0047-490e-a4b3-ab4fffd3581e" CreationDate="2011-06-28T03:35:57.550" UserId="6168" Text="For egg curry, I boil the eggs, shell them, pierce them with a fork and deep fry them. &#xD;&#xA;Then I prepare the gravy and pressure cook the eggs and the gravy.&#xD;&#xA;&#xD;&#xA;Anything I do, doesn't let the spices go inside the eggs.&#xD;&#xA;I was thinking of cutting the eggs into halves but then on pressure cooking they'll split up!&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33612" PostHistoryTypeId="1" PostId="15815" RevisionGUID="34721855-0047-490e-a4b3-ab4fffd3581e" CreationDate="2011-06-28T03:35:57.550" UserId="6168" Text="How to ensure that spices reach inside the eggs in the egg curry?" />
  <row Id="33613" PostHistoryTypeId="3" PostId="15815" RevisionGUID="34721855-0047-490e-a4b3-ab4fffd3581e" CreationDate="2011-06-28T03:35:57.550" UserId="6168" Text="&lt;eggs&gt;&lt;curry&gt;" />
  <row Id="33616" PostHistoryTypeId="2" PostId="15817" RevisionGUID="ecc55093-721e-411f-a4fe-bee3002d5134" CreationDate="2011-06-28T05:42:24.187" UserId="6531" Text="I have never done egg curry before... but your problem reminded me of [chinese marbled eggs][1]&#xD;&#xA;&#xD;&#xA;Marbled eggs are soaked for several hours to overnight and soy/tea does not don't get to the yolk, so no wonder that you don't get good penetration of the spices.&#xD;&#xA;&#xD;&#xA;Maybe you can think of putting the eggs in a spice concentrate in advance and let them soak before splitting them and letting them cook with the gravy.&#xD;&#xA;&#xD;&#xA;[1]: http://steamykitchen.com/2147-chinese-tea-eggs-recipe.html " />
  <row Id="33617" PostHistoryTypeId="25" PostId="15815" RevisionGUID="d63c3a9b-17c3-4916-a9fb-5490ff9c6f48" CreationDate="2011-06-28T05:53:06.273" Comment="http://twitter.com/#!/StackCooking/status/85586496467386368" />
  <row Id="33618" PostHistoryTypeId="2" PostId="15818" RevisionGUID="9c8515ce-b742-4bc3-b81e-57ffb12fe326" CreationDate="2011-06-28T06:11:15.460" UserId="6088" Text="If you use the &quot;fake ground beef&quot; then they will always fall apart!! Try using tofu instead! Just buzz it up with your other ingredients (like sweet potato!) and they will make perfect burgers which stay together! The ground beef will never stay together!" />
  <row Id="33619" PostHistoryTypeId="5" PostId="3312" RevisionGUID="58d86c39-eb6c-422d-a64a-2a9ec33d4922" CreationDate="2011-06-28T06:56:18.793" UserId="1229" Comment="deleted 3 characters in body" Text="Use a length of plain dental floss instead of a knife to slice: Wrap the floss around the roll, cross the ends of the floss over each other, and then pull the ends down and out to the sides to slice through the log." />
  <row Id="33620" PostHistoryTypeId="25" PostId="15781" RevisionGUID="e760e6d9-66e9-4d12-9869-5c5c4fd608bf" CreationDate="2011-06-28T11:53:06.877" Comment="http://twitter.com/#!/StackCooking/status/85677096529178624" />
  <row Id="33621" PostHistoryTypeId="2" PostId="15819" RevisionGUID="9890a6f0-fc03-48ec-9b4a-46c1fe4330ef" CreationDate="2011-06-28T13:24:11.407" UserId="1163" Text="Here's a purely theoretical solution - in the sense that I haven't tried it. If you want to make spices penetrate *meat* instead of eggs, one of the best options is [brining it][1]. The salt makes some of the cell walls collapse, which allows the spices in. This might work with eggs as well.&#xD;&#xA;&#xD;&#xA;To try this, make a separate batch of gravy that you oversalt, soak the boiled eggs in it for a day or two, then deep fry and pressure cook. You might want to undersalt the gravy that you pressure cook it in, to compensate for the extra salty eggs.&#xD;&#xA;&#xD;&#xA;If you try this, let us know how it goes!&#xD;&#xA;&#xD;&#xA; [1]: http://cooking.stackexchange.com/questions/1442/what-are-the-basics-and-options-of-brining-meat-for-example-chicken" />
  <row Id="33623" PostHistoryTypeId="5" PostId="15808" RevisionGUID="143a0766-c11a-4617-8484-694ff588dd54" CreationDate="2011-06-28T14:58:04.540" UserId="6345" Comment="cooking sauce in meat, major edits" Text="Agreed, scaling up sauces that require reduction can be tricky, but it actually reduces to a simple physics problem.  First I'm going to give you the best solution and then the science behind it. &#xD;&#xA;&#xD;&#xA;**The solution is to use a larger, shallower pan and apply higher heat, while stirring more frequently.**   I usually go a quarter step up in heat on the stove; so, from medium-low I go to medium, and from medium to medium-high.  Using your stove's ventilation fans may also help.  **If you're doubling the amount of liquid you reduce, you can assume roughly a 50% increase in time required to reduce it, following this advice.  Normally, it would require doubling the time to reduce the sauce.**  &#xD;&#xA;&#xD;&#xA;**And no, you cannot reduce the amount of liquid... if you double the recipe you need to double the liquid too.** The liquid is reduced to add flavor and body to your sauce.  Doubling the spices and other ingredients without doubling wine and stock will yield a sauce that is too spicy, lacking in depth, and does not have enough volume.  Alternately, if you double the stock and wine but do not reduce enough, you'll get a watery, bland sauce, because stock adds gelatin, which thickens the sauce.&#xD;&#xA;&#xD;&#xA;**If there's meat cooking in your reducing sauce:**  reduce the sauce until it needs only the suggested time to finish reducing, then cut the burner to the suggested power and cook for the suggested time.  Using a higher temperature setting will overcook the meat, making it tough.  Also, using a partially reduced sauce will impart more flavor to the meat; since the flavors are already somewhat concentrated before adding the meat, more will penetrate the meat.  If this is a problem, break your recipe into normal sized batches and cook them on separate burners.&#xD;&#xA;&#xD;&#xA;If you're concerned about estimated the right amount of time for a doubled recipe, you can reduce in the specified way before adding meat, then add meat and do it again.&#xD;&#xA;&#xD;&#xA;Now the scientific explanation:&#xD;&#xA;-------------------------------&#xD;&#xA;&#xD;&#xA;The principal problem here is the rate of evaporation. Let's break it down!&#xD;&#xA;&#xD;&#xA;Liquid needs a lot of extra energy to transition from liquid to vapor, called the enthalpy of vaporization.  For water, the energy required is 6 times what it took to heat it to the boiling point from room temperature. Once it hits the boiling point, it can't get much hotter until the liquid is almost completely gone.  This means **the rate of evaporation is mainly limited by hot fast you can input heat.**&#xD;&#xA;&#xD;&#xA;The rate of heat input is limited by the power supplied to the burner, but a second limit comes from the pan; the rate of heat transfer is proportional to surface area, thermal conductivity, and the temperature difference between two surfaces.  Turning up the burner gets it hotter, increasing heat transfer, but the pot still needs to transfer that heat to a liquid, so using a broader and more conductive pot exposes more liquid to the heat.  It also distributes the heat over a wider area, preventing the liquid from overheating as easily where it touches the pot.  Stirring ensures the heat is evenly distributed, maximizing heat transfer (by increasing the temperature differential) and preventing over heating. &#xD;&#xA;&#xD;&#xA;Evaporation is also impeded by a pressure and a high concentration of vapor above the surface.  This concentration will be higher if there is liquid has less surface area (the same amount of liquid released into a smaller volume).  So, the liquid out in a bigger pot increases the evaporation rate.  The local concentration will be also higher if humidity is high (more water vapor in the air), and higher if there are no air currents to disperse the vapor boiling off.  So, running vent fans and using a shallower pot will make it easier for the vapors to escape.  A ventilation fan may also slightly reduce pressure, but that has more to do with weather.  In industrial food processing, a vacuum may be used to evaporate liquids at a much lower temperature than normal.  For example, this is how powdered and evaporated milk are made.&#xD;&#xA;&#xD;&#xA;Finally, in a tall pot, escaping vapor may lose heat to the cooler walls of the pot as it rises, re-condensing and falling back down into the pot.  If the pot is lidding, this is even more of a problem.  For this reason, it is advisable to use an open, un-lidded pot.  This effect can be used to evaporate away alcohol from a sauce while retaining the water content.&#xD;&#xA;&#xD;&#xA;So, to double the rate of evaporation and maintain a constant reduction time, double the power supplied to the burner, and increase the surface area of the pot.  Of course, you often can't double the burner power without burning the liquid... so you're left with using a larger pot and increasing the heat as much as you think you can get away with.  If you stir enough and scrape the pot's sides down, you can get away with quite a bit." />
  <row Id="33624" PostHistoryTypeId="2" PostId="15820" RevisionGUID="ac241aa6-62ad-4bed-9183-9832c45d662a" CreationDate="2011-06-28T15:08:41.800" UserId="6615" Text="I've spent the last 5 years living in China. There is a huge variety of soy sauces available here. Each has it's own particular use. Some go well with fish or shrimp while others match up with dumplings. Since I don't read Chinese very well, I usually match up the pictures on the bottle with what I wont to cook. &#xD;&#xA;&#xD;&#xA;For dumplings I use a delicate soy sauce with a light flavour. This I usually mix with a dark coloured rice vinegar and some crushed fresh garlic.&#xD;&#xA;&#xD;&#xA;When doing fried rice, I use the Maggi brand sauce. It has a strong, rich flavour.&#xD;&#xA;&#xD;&#xA;With Japanese food such as sushi and salmon I use a Japanese brand. As the above poster noted, Japanese soy sauce tends to be sweeter. These can also be nice with fried dumpings. For sashimi fish and sushi, I mix the soy sauce with a little wasabi - a very hot kind of horseradish from Japan." />
  <row Id="33627" PostHistoryTypeId="2" PostId="15821" RevisionGUID="99803292-dd84-46f4-87f6-2e2429891378" CreationDate="2011-06-28T16:59:28.567" UserId="6345" Text="I have a notion, but it is an educated guess, and may not be practical to use; however, I think it's also a really cool experiment and potentially an elegant solution.  It's also an alternative to an extremely long (days or more) soak in flavored liquid.&#xD;&#xA;&#xD;&#xA;The Theory&#xD;&#xA;---------------&#xD;&#xA;&#xD;&#xA;From the [Cooking Issues][1] blog, we know that you can infuse flavors into alcohol or water using a [nitrous oxide cream whipper][2].  The method is that you put liquid and herbs/seeds/fruits in the whipper, pressurize it with nitrous oxide, then release the pressure suddenly.  The gas pressure forces liquid and gas deep into what you're infusing and then when the pressure is released, the gas and liquid are abruptly pulled, out, bringing flavor with it.  **You should be able to do this in reverse, using gas pressure to force flavored liquid into a peeled, pierced, hard-boiled egg.**  You'll have to use a pressure cooker or cream whipper. &#xD;&#xA;&#xD;&#xA;The practice:&#xD;&#xA;----------&#xD;&#xA;Prepare HEAVILY spice flavored broth, by simmering herbs and spices for several hours to overnight in water.  Maybe add a little alcohol beforehand to help extract flavors. Next, prepare lightly hard boiled eggs, peel them, and pierce them with forks until the tines reach some distance into the yolk.  &#xD;&#xA;&#xD;&#xA;Place eggs and liquid in either a cream whipper or a pressure cooker. Pressurize the vessel, and swirl or shake to help mix.  Then allow to sit for a minute or two, and release pressure.  If flavor doesn't carry through enough, you might need to allow it to sit for a longer period.&#xD;&#xA;&#xD;&#xA;Potential Improvements:&#xD;&#xA;-----------------------&#xD;&#xA;&#xD;&#xA; - Try reducing your flavored liquid beforehand for a more concentrated flavor.  &#xD;&#xA; - Try it with increasing portions of alcohol; many flavor compounds are more soluble in water than alcohol.&#xD;&#xA; - Use a warmer liquid (warmer liquids dissolve substances better)&#xD;&#xA; - Allow the pressurized vessel to sit for longer periods (may cause problems if using a pressure cooker, as it might overcook)&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingissues.com/&#xD;&#xA;  [2]: http://www.cookingissues.com/2010/08/11/infusion-profusion-game-changing-fast-%E2%80%98n-cheap-technique/" />
  <row Id="33628" PostHistoryTypeId="2" PostId="15822" RevisionGUID="26fade25-342b-451b-ae1e-ef0753b7f9e2" CreationDate="2011-06-28T17:33:26.267" UserId="4086" Text="I am looking to get rid of the Teflon rice cooker I have (it is getting a lot of scratches and well that Teflon has to be going somewhere!). What is a good rice cooker to go with that is non-stick enough for jasmine rice?" />
  <row Id="33629" PostHistoryTypeId="1" PostId="15822" RevisionGUID="26fade25-342b-451b-ae1e-ef0753b7f9e2" CreationDate="2011-06-28T17:33:26.267" UserId="4086" Text="Non teflon rice cooker reccomendations" />
  <row Id="33630" PostHistoryTypeId="3" PostId="15822" RevisionGUID="26fade25-342b-451b-ae1e-ef0753b7f9e2" CreationDate="2011-06-28T17:33:26.267" UserId="4086" Text="&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="33631" PostHistoryTypeId="25" PostId="15775" RevisionGUID="e82cc5a5-37ac-4272-87ce-1f8002b03551" CreationDate="2011-06-28T17:53:07.180" Comment="http://twitter.com/#!/StackCooking/status/85767695211048960" />
  <row Id="33632" PostHistoryTypeId="2" PostId="15823" RevisionGUID="9d12467a-02e8-42c3-874c-c0e724cc359f" CreationDate="2011-06-28T18:23:15.260" UserId="6023" Text="All you need to do with dried mushrooms is reconstitute them before use. Place them in a small bowl and just about cover them with boiling water. Let sit for 20 mintues or so. They should resume their original volume and cook with them as if they were fresh. The remaining liquid will be strongly flavored so try to include that in your recipe if at all possible." />
  <row Id="33633" PostHistoryTypeId="2" PostId="15824" RevisionGUID="3d1643e5-6e50-4b95-8f66-62545d68ad7a" CreationDate="2011-06-28T18:30:45.770" UserId="6023" Text="As long as the containers can support eachother, it is likely safe to stack them. You biggest issue will be uneven reheating. Containers at the center are likely to remain cold. If you do stack them, insure that you occasionally rotate them. If possible, try to stack them in a way that allows for air flow around them. Stack layers at 90 degree angles.&#xD;&#xA;&#xD;&#xA;The flash point of paper is about 450F so you should be fine with the covers." />
  <row Id="33634" PostHistoryTypeId="2" PostId="15825" RevisionGUID="17530219-7e45-4806-b82e-b42db109244c" CreationDate="2011-06-28T18:32:29.120" UserId="5550" Text="I like to experiment with my pizza recipe, and I love the taste of butter.&#xD;&#xA;Right now my pizza dough recipe is something like this:  &#xD;&#xA;&#xD;&#xA;    2 cups of flower  &#xD;&#xA;    3/4 cup of water  &#xD;&#xA;    1 ts of yeast  &#xD;&#xA;    2 ts of honey  &#xD;&#xA;    1 spoon of olive oil&#xD;&#xA;&#xD;&#xA;That's it if remember correctly.&#xD;&#xA;&#xD;&#xA;How and when can I add butter to this?  &#xD;&#xA;Or is it better to add it to the sauce?" />
  <row Id="33635" PostHistoryTypeId="1" PostId="15825" RevisionGUID="17530219-7e45-4806-b82e-b42db109244c" CreationDate="2011-06-28T18:32:29.120" UserId="5550" Text="Adding butter to pizza recipe" />
  <row Id="33636" PostHistoryTypeId="3" PostId="15825" RevisionGUID="17530219-7e45-4806-b82e-b42db109244c" CreationDate="2011-06-28T18:32:29.120" UserId="5550" Text="&lt;sauce&gt;&lt;dough&gt;&lt;pizza&gt;&lt;butter&gt;" />
  <row Id="33637" PostHistoryTypeId="2" PostId="15826" RevisionGUID="57557a30-0198-4288-93c7-ed750fc3c800" CreationDate="2011-06-28T19:01:15.050" UserId="4194" Text="I would avoid putting it in the dough as it will change the texture. I'd simply make sure I had plenty of 'bare' crust, then after cooking, brush it with softened salted butter. For extra flavor I'd mix the butter with minced garlic and dried oregano first." />
  <row Id="33638" PostHistoryTypeId="2" PostId="15827" RevisionGUID="c9378f00-1d5d-42b7-b8ca-3e89608b1503" CreationDate="2011-06-28T19:05:05.987" UserId="4638" Text="You won't get a buttery taste from adding butter to the dough. Even in fat-rich batters like pound cake, the difference between butter and a neutral fat is subtle - it is there, but it doesn't taste like biting into a buttered toast. And in a pizza, you can't add such amounts of fat to the dough, because it will interfere with gluten production, resulting in the wrong dough texture. &#xD;&#xA;&#xD;&#xA;If you are prebaking the pure base at some point, putting butter on top of it will give you some buttery taste. But most pizza recipes call for immediate baking with the sauce, if not toppings, without prebaking the naked base (the exception is made for baking thick-crusted pizza in a regular, low-temp oven). &#xD;&#xA;&#xD;&#xA;Putting butter in the sauce is also an option, but it will tend to be quite overwhelmed by the tomatoes. In general, a sour taste masks fats well, and a tomato sauce is sour. &#xD;&#xA;&#xD;&#xA;I think that your best bet is to use some toppings which remain above the cheese, and put pieces of butter on them the moment you get the pizza outside, or, if they are crustable, in the last 5 minutes of baking. This will create small patches of melted butter with a distinctive flavour. If you do it on the cheese, it will mix with the cheese fat, and make it too greasy, so toppings above the cheese should function better. &#xD;&#xA;&#xD;&#xA;The last option is to cheat and use butter aroma - this is what many commercial bread producers use. I wouldn't do that, because I am able to distinguish it for the real thing, but many people seem to be happy with it. " />
  <row Id="33639" PostHistoryTypeId="2" PostId="15828" RevisionGUID="3c08463b-2308-44de-962f-aeb8d47800a3" CreationDate="2011-06-28T19:08:34.220" UserId="6622" Text="I've used this recipe for [Chicken Tikka Masala][1] many times in the past and I'm looking for something similar in style (spiced sauce, marinated chicken, served over rice) and complexity. I'm good at following recipes to the ounce, but by no means am I an inventive cook.&#xD;&#xA;&#xD;&#xA;Any suggestions are warmly welcomed!&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/recipe/chicken-tikka-masala/" />
  <row Id="33640" PostHistoryTypeId="1" PostId="15828" RevisionGUID="3c08463b-2308-44de-962f-aeb8d47800a3" CreationDate="2011-06-28T19:08:34.220" UserId="6622" Text="What's Similar to Chicken Tikka Masala?" />
  <row Id="33641" PostHistoryTypeId="3" PostId="15828" RevisionGUID="3c08463b-2308-44de-962f-aeb8d47800a3" CreationDate="2011-06-28T19:08:34.220" UserId="6622" Text="&lt;chicken&gt;&lt;rice&gt;&lt;curry&gt;" />
  <row Id="33642" PostHistoryTypeId="2" PostId="15829" RevisionGUID="36690a6c-8394-4a1c-87e8-234274769c9d" CreationDate="2011-06-28T20:44:13.683" UserId="6618" Text="I made a pie which contained shallots, button mushrooms, chestnut mushrooms and whole chestnuts. I sauteed the shallots whole along with the mushrooms. Then I added a goodly amount of red wine, some bay leaves plus some rosemary. I simmered it for a while to reduce, then added the chestnuts, then seasoned further. Into a casserole dish, then covered with pastry. After cooking, all the filling ingredients had held their shape." />
  <row Id="33643" PostHistoryTypeId="25" PostId="15787" RevisionGUID="2212f8e1-27ab-460e-9349-d979605e9f4e" CreationDate="2011-06-28T20:53:08.630" Comment="http://twitter.com/#!/StackCooking/status/85812999343968256" />
  <row Id="33644" PostHistoryTypeId="2" PostId="15830" RevisionGUID="96689142-be97-417c-9724-0cf7e1fd00c5" CreationDate="2011-06-28T22:08:35.893" UserId="271" Text="I have purchased a rather large bag of rice long-grain white rice (25 lbs) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my everyday source of rice for cooking, so the storage solution should (hopefully) be resealable, rather than once-it's-open-it's-open. I eat rice maybe three times a month, so it isn't really &quot;everyday&quot; but it will be my go-to when I have it." />
  <row Id="33645" PostHistoryTypeId="1" PostId="15830" RevisionGUID="96689142-be97-417c-9724-0cf7e1fd00c5" CreationDate="2011-06-28T22:08:35.893" UserId="271" Text="What's the best way to store rice long-term?" />
  <row Id="33646" PostHistoryTypeId="3" PostId="15830" RevisionGUID="96689142-be97-417c-9724-0cf7e1fd00c5" CreationDate="2011-06-28T22:08:35.893" UserId="271" Text="&lt;storage-method&gt;&lt;rice&gt;" />
  <row Id="33647" PostHistoryTypeId="10" PostId="15828" RevisionGUID="f871743b-5570-4fc2-8978-1e5f16ac6d8d" CreationDate="2011-06-28T22:22:21.917" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="33648" PostHistoryTypeId="2" PostId="15831" RevisionGUID="f437a15c-bf15-47f2-a3dd-17f4ec8ec9fc" CreationDate="2011-06-28T22:45:10.860" UserId="6449" Text="There are food-grade storage buckets with lids that can be found at restaurant supply stores or online.  They work well for storage of many kinds of bulk items.  They come in various sizes so you should be able to find one that fits your need." />
  <row Id="33649" PostHistoryTypeId="25" PostId="15830" RevisionGUID="5407563b-7e2d-4a32-b042-01f28803dfec" CreationDate="2011-06-28T23:53:10.000" Comment="http://twitter.com/#!/StackCooking/status/85858302726119424" />
  <row Id="33650" PostHistoryTypeId="2" PostId="15832" RevisionGUID="b033498e-5e7e-49ed-a681-d4026bc995fb" CreationDate="2011-06-29T02:40:59.000" UserId="6615" Text="Here in China, I have a special rice box. It's basically a plastic box with a lid. The lid is **not** completely air tight but is a neat fit. This allows the rice to remain dry without any pests getting inside.&#xD;&#xA;![Plastic rice storage box][1]&#xD;&#xA;&#xD;&#xA;You can also get special electronic dispensers that will store the rice and measure out portions for you. The one pictured below stores 25kg of rice.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;If you can't find these at local suppliers, look on sites such as taobao.com (Chinese) or alibaba.com (English) you'll find many suppliers who will export from China to you.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/0DG0f.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/QpMxV.jpg" />
  <row Id="33651" PostHistoryTypeId="25" PostId="15825" RevisionGUID="2859bba2-23ef-48cc-ab9a-b7f7f9b5b935" CreationDate="2011-06-29T02:53:10.507" Comment="http://twitter.com/#!/StackCooking/status/85903604170506240" />
  <row Id="33652" PostHistoryTypeId="2" PostId="15833" RevisionGUID="141ce58f-bec6-45c7-9276-1127e0d12df9" CreationDate="2011-06-29T03:55:02.320" UserId="6345" Text="This is a three-part question:&#xD;&#xA;&#xD;&#xA; - Which kinds of cakes CAN'T I turn into cupcakes?  Are there any besides Angel Food cake?&#xD;&#xA; - What changes do I need to make when converting a normal cake recipe for cupcakes?  Temperature or baking time changes?&#xD;&#xA; - How should I scale recipes for standard pan sizes for cupcakes?  I.E. how many cupcakes per 9x9 pan, how many per standard spring-form or Bundt pan?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33653" PostHistoryTypeId="1" PostId="15833" RevisionGUID="141ce58f-bec6-45c7-9276-1127e0d12df9" CreationDate="2011-06-29T03:55:02.320" UserId="6345" Text="How do I change cake recipes for cupcakes?" />
  <row Id="33654" PostHistoryTypeId="3" PostId="15833" RevisionGUID="141ce58f-bec6-45c7-9276-1127e0d12df9" CreationDate="2011-06-29T03:55:02.320" UserId="6345" Text="&lt;baking&gt;&lt;cake&gt;&lt;cupcakes&gt;&lt;recipe-modifications&gt;" />
  <row Id="33655" PostHistoryTypeId="2" PostId="15834" RevisionGUID="68d92fb9-ffd2-47c9-9e47-ff28e81ab253" CreationDate="2011-06-29T04:41:15.150" UserId="6615" Text="For the cooking, reduce the time but keep the temperature the same as before. If the large tin took 30 mins, then the cupcake might just be 8 to 10 minutes. The other questions are too vague to answer. How many cupcakes will vary from recipe to recipe and some recipes require other changes to make them work. There's no single answer that can apply to everything. A bit of trial and error will be required or else be more specific in your question as to what cake type you wish to try." />
  <row Id="33656" PostHistoryTypeId="25" PostId="15833" RevisionGUID="e1740a02-4ec4-4e10-9ae4-364ee555a20d" CreationDate="2011-06-29T08:53:11.207" Comment="http://twitter.com/#!/StackCooking/status/85994203758342144" />
  <row Id="33657" PostHistoryTypeId="2" PostId="15835" RevisionGUID="439d7a01-2b52-40d6-b113-2d00ad730aa9" CreationDate="2011-06-29T10:35:50.730" UserId="2693" Text="I have a pint of fruit juice, and some Gelatin. I want to make a fruit jelly for after dinner, which will be in 8 hours. &#xD;&#xA;&#xD;&#xA;Living in the city with a vegetable shop around the corner, I do not have a refrigerator. It is however cold and rainy, and from experience, 6-7 hours on the windowsill will cause it to gel *almost* perfectly.&#xD;&#xA;&#xD;&#xA;Are there any additional, simple tricks I can use to lower the temperature in the bowl by a few degrees more? I will be using a relatively flat bowl. " />
  <row Id="33658" PostHistoryTypeId="1" PostId="15835" RevisionGUID="439d7a01-2b52-40d6-b113-2d00ad730aa9" CreationDate="2011-06-29T10:35:50.730" UserId="2693" Text="Cooling jelly without a refrigerator" />
  <row Id="33659" PostHistoryTypeId="3" PostId="15835" RevisionGUID="439d7a01-2b52-40d6-b113-2d00ad730aa9" CreationDate="2011-06-29T10:35:50.730" UserId="2693" Text="&lt;gelatin&gt;&lt;jelly&gt;" />
  <row Id="33660" PostHistoryTypeId="2" PostId="15836" RevisionGUID="f42bf72c-07e5-4372-a2b3-295c99dfa6bb" CreationDate="2011-06-29T10:51:15.313" UserId="2381" Text="Take a large pot or pan and flip it over (flat side up) and place the item on top.  This will improve the speed a lot.  Of course the more conductive the pan the better -- copper or aluminum pans will work best.&#xD;&#xA;&#xD;&#xA;This also works for defrosting items (for people with a fridge)." />
  <row Id="33661" PostHistoryTypeId="2" PostId="15837" RevisionGUID="1a81608a-7bd2-437b-afe5-074ef0ef9a84" CreationDate="2011-06-29T11:42:23.543" UserId="6615" Text="I'd place a tray in my sink a slowly run water through it, then sit the jelly on top of the tray, such that the bottom half of the jelly mould is under water. The constant, gentle, flow of cold water will cool the jelly quickly." />
  <row Id="33662" PostHistoryTypeId="2" PostId="15838" RevisionGUID="e263cb3c-2bd0-4616-871b-1d3edcfdcde4" CreationDate="2011-06-29T12:00:38.087" UserId="6624" Text="In indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet sauce and one very hot sauce.&#xD;&#xA;&#xD;&#xA;This sauces seem to taste often (but not always) very similar regardless of the restaurant. I tried to copy them (especially the green one) but so far the results were a bit disappointing.&#xD;&#xA;&#xD;&#xA;Does anyone have an idea how this sauces are called or made?" />
  <row Id="33663" PostHistoryTypeId="1" PostId="15838" RevisionGUID="e263cb3c-2bd0-4616-871b-1d3edcfdcde4" CreationDate="2011-06-29T12:00:38.087" UserId="6624" Text="How are this indian sauces called and made?" />
  <row Id="33664" PostHistoryTypeId="3" PostId="15838" RevisionGUID="e263cb3c-2bd0-4616-871b-1d3edcfdcde4" CreationDate="2011-06-29T12:00:38.087" UserId="6624" Text="&lt;sauce&gt;&lt;indian-cuisine&gt;" />
  <row Id="33665" PostHistoryTypeId="5" PostId="15838" RevisionGUID="5415371c-fa77-402f-8a1b-9bc2d43c9b47" CreationDate="2011-06-29T12:58:07.507" UserId="304" Comment="clarified title; grammar" Text="In Indian restaurants you get usually Papadum as appetizer. It is often served with 3 sauces, one green sauce with a light peppermint taste, one red a bit sweet sauce and one very hot sauce.&#xD;&#xA;&#xD;&#xA;These sauces seem to taste often (but not always) very similar regardless of the restaurant. I tried to copy them (especially the green one) but so far the results were a bit disappointing.&#xD;&#xA;&#xD;&#xA;Does anyone have an idea what these sauces are called or how they are made?" />
  <row Id="33666" PostHistoryTypeId="4" PostId="15838" RevisionGUID="5415371c-fa77-402f-8a1b-9bc2d43c9b47" CreationDate="2011-06-29T12:58:07.507" UserId="304" Comment="clarified title; grammar" Text="Papadum sauces - making my own" />
  <row Id="33667" PostHistoryTypeId="24" PostId="15838" RevisionGUID="5415371c-fa77-402f-8a1b-9bc2d43c9b47" CreationDate="2011-06-29T12:58:07.507" Comment="Proposed by 304 approved by 4638 edit id of 221" />
  <row Id="33668" PostHistoryTypeId="2" PostId="15839" RevisionGUID="024a6ff2-97ba-4048-b4a9-46746a8b4a2b" CreationDate="2011-06-29T14:05:25.637" UserId="4817" Text="The green one is generally made with a mixture of coriander (cilantro) leaves and mint leaves. The leaves (I have used them in a 3:1::coriander:mint ratio) are ground to a fine paste along with a tbsp of sugar, a pinch of salt, and about 2 tbsp of lime juice. Some variations of this may add ginger (for flavor) or peanuts (as a thickening agent) to the mixture.&#xD;&#xA;&#xD;&#xA;The red chutney is very often made with the juice of tamarind. Tamarind is soaked in water, strained and mixed with sugar, rock salt, toasted and ground cumin, dry powdered ginger, and powdered pepper. Rock salt and dry ginger give this chutney its distinct taste. Very often restaurants add artificial red color to this chutney to turn the color from brown to red." />
  <row Id="33669" PostHistoryTypeId="5" PostId="15839" RevisionGUID="55fef5de-52f9-4a68-9c6d-b0260a111fc3" CreationDate="2011-06-29T14:10:58.147" UserId="4817" Comment="added 277 characters in body" Text="The sauces are called *chutney* (plural *chutneys*).&#xD;&#xA;&#xD;&#xA;The green one, called *hari chutney* in Hindi, is generally made with a mixture of coriander (cilantro) leaves and mint leaves. *Hari* means green in Hindi. The leaves (I have used them in a 3:1::coriander:mint ratio) are ground to a fine paste along with a tbsp of sugar, a pinch of salt, and about 2 tbsp of lime juice. Some variations of this may add ginger (for flavor) or peanuts (as a thickening agent) to the mixture.&#xD;&#xA;&#xD;&#xA;The red chutney, called *imli chutney* in Hindi, is very often made with the juice of [tamarind][1] (*imli* in Hindi). Tamarind is soaked in water, strained and mixed with sugar, [rock salt][2], toasted and ground cumin, dry powdered ginger, and powdered pepper. Rock salt and dry ginger give this chutney its distinct taste. Very often restaurants add artificial red color to this chutney to turn the color from brown to red.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tamarind&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Kala_Namak" />
  <row Id="33670" PostHistoryTypeId="25" PostId="15835" RevisionGUID="dea8c253-9fd6-437f-acd9-0b3ed6266dc3" CreationDate="2011-06-29T14:53:11.220" Comment="http://twitter.com/#!/StackCooking/status/86084801190313984" />
  <row Id="33671" PostHistoryTypeId="2" PostId="15840" RevisionGUID="7e237484-0234-424e-a506-736b676f21c9" CreationDate="2011-06-29T15:13:57.517" UserId="6615" Text="Another solution - knock on a neighbours door and put the jelly in their fridge to set. Of course it depends on how well you know your neighbours. If you don't know your neighbours, this could be a useful way of breaking the ice - like the clichéd, &quot;asking for a cup of sugar.&quot;" />
  <row Id="33672" PostHistoryTypeId="2" PostId="15841" RevisionGUID="f568755a-ba3c-4c1c-b39e-c1786091f612" CreationDate="2011-06-29T15:40:35.020" UserId="160" Text="I quickly checked the models that Cook's Illustrated recommended, and all of them either say they're Teflon (aka PTFE) or are a non-specified non-stick (which probably means PTFE).&#xD;&#xA;&#xD;&#xA;Also, PTFE isn't toxic, at least not until heated in excess of 200°C (&lt;a href=&quot;http://en.wikipedia.org/wiki/Teflon#Safety&quot;&gt;details at Wikipedia&lt;/a&gt;)." />
  <row Id="33673" PostHistoryTypeId="5" PostId="15839" RevisionGUID="93ac1387-4c30-4e92-b59d-d264cd7da082" CreationDate="2011-06-29T16:51:59.410" UserId="4817" Comment="added 73 characters in body" Text="The sauces are called *chutney* (plural *chutneys*).&#xD;&#xA;&#xD;&#xA;The green one, called *hari chutney* in Hindi, is generally made with a mixture of coriander (cilantro) leaves and mint leaves. *Hari* means green in Hindi. The leaves (I have used them in a 3:1::coriander:mint ratio) are ground to a fine paste along with a tbsp of sugar, a pinch of salt, and about 2 tbsp of lime juice (to prevent oxidation of the ground greens and to provide a tangy taste). Some variations of this may add ginger (for flavor) or peanuts (as a thickening agent) to the mixture.&#xD;&#xA;&#xD;&#xA;The red chutney, called *imli chutney* in Hindi, is very often made with the juice of [tamarind][1] (*imli* in Hindi). Tamarind is soaked in water, strained and mixed with sugar, [rock salt][2], toasted and ground cumin, dry powdered ginger, and powdered pepper. Rock salt and dry ginger give this chutney its distinct taste. Very often restaurants add artificial red color to this chutney to turn the color from brown to red.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tamarind&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Kala_Namak" />
  <row Id="33674" PostHistoryTypeId="2" PostId="15842" RevisionGUID="83442afb-4617-4f00-a5c4-91674fda86bc" CreationDate="2011-06-29T17:04:52.910" UserId="2001" Text="If you are only using it three times a month then this 25lbs bag may last a very long time indeed.&#xD;&#xA;&#xD;&#xA;The problem is that even white rice can eventually develop off flavors when exposed to light and air. Additionally- even if pests don't have access to the rice, it is not unlikely that the rice has some eggs on it that can hatch and spoil the whole bag.&#xD;&#xA;&#xD;&#xA;The solutions to these problems all make it difficult to use the rice in the short term. For long-term food storage dry foods are typically sealed in either #10 cans or mylar bags. An oxygen absorbing packet is also included. This will prevent spoilage and pest growth. Mylar bags are less expensive and you can open one bag at a time for short term use.&#xD;&#xA;&#xD;&#xA;Alternatively- if you can freeze the rice to ensure there are no pests then the rice can be stored, sealed, in a cool, dry place as others have described.&#xD;&#xA;&#xD;&#xA;Given how cheap rice is- it might be acceptable to you to just take your chances and replace it if it spoils after some months." />
  <row Id="33675" PostHistoryTypeId="5" PostId="15833" RevisionGUID="955062af-4246-40c2-b6d0-e5ca553f2f9f" CreationDate="2011-06-29T17:05:19.447" UserId="6345" Comment="make question more specific" Text="This is a three-part question:&#xD;&#xA;&#xD;&#xA; - Which classes of cake are unsuitable for cupcakes?  Can I do angel food cake or pound cake?&#xD;&#xA; - What changes do I need to make when converting a normal cake recipe for cupcakes?  Temperature or baking time changes?&#xD;&#xA; - Roughly how many cupcakes should I expect from a recipe scaled for a 9x9 pan, a 9&quot; springform pan, or a 12 cup Bundt pan?  *I'm not looking for precise counts, just a rough estimate to the nearest 5 cupcakes.*&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33676" PostHistoryTypeId="2" PostId="15843" RevisionGUID="f0e3582e-ebcc-48a1-b54e-b5b063f6abba" CreationDate="2011-06-29T17:44:50.173" UserId="1685" Text=" * I've not yet found a cake recipe which I could not use for cupcakes instead.  &#xD;&#xA; * I always change the baking time and only the baking time.  I rotate the tray of cuppies after about 7 minutes, and after another 7 minutes or so I use the &quot;clean toothpick&quot; method to see when they are done.  &#xD;&#xA; * It does vary greatly, but from most cake recipes, I expect to get 18-24 regular cupcakes, about 40 mini-cupcakes, or 9-12 large (&quot;Texas&quot;) cupcakes." />
  <row Id="33677" PostHistoryTypeId="2" PostId="15844" RevisionGUID="a9d981fe-12d9-4b7e-9745-ebacf2a4ea0d" CreationDate="2011-06-29T19:35:10.347" UserId="6200" Text="I ran across [this historic reference][1] to making chocolate out of Chinquapin (which I assume to be a [type of Chesnut][2]) nuts. &#xD;&#xA;&#xD;&#xA;I have turned the internet upside down looking for information on this to no avail. &#xD;&#xA;&#xD;&#xA;Is this even remotely possible? &#xD;&#xA;&#xD;&#xA;The book also referred to the Appalachia Mountains as &quot;Taller than the Swill Alps&quot; so I am not going to get too bent out of shape over this. &#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=jYgsAAAAMAAJ&amp;q=Chocolate#v=snippet&amp;q=Chocolate&amp;f=false&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Chestnut" />
  <row Id="33678" PostHistoryTypeId="1" PostId="15844" RevisionGUID="a9d981fe-12d9-4b7e-9745-ebacf2a4ea0d" CreationDate="2011-06-29T19:35:10.347" UserId="6200" Text="Chiquapin Chocolate?" />
  <row Id="33679" PostHistoryTypeId="3" PostId="15844" RevisionGUID="a9d981fe-12d9-4b7e-9745-ebacf2a4ea0d" CreationDate="2011-06-29T19:35:10.347" UserId="6200" Text="&lt;chocolate&gt;" />
  <row Id="33680" PostHistoryTypeId="6" PostId="15835" RevisionGUID="89e26b20-6a07-4420-abe1-4f137e2af270" CreationDate="2011-06-29T20:09:37.913" UserId="2693" Comment="edited tags" Text="&lt;refrigerator&gt;&lt;gelatin&gt;&lt;jelly&gt;" />
  <row Id="33681" PostHistoryTypeId="25" PostId="15838" RevisionGUID="3386cbac-2699-4bdf-ba6b-294108733334" CreationDate="2011-06-29T20:53:32.840" Comment="http://twitter.com/#!/StackCooking/status/86175488841756672" />
  <row Id="33682" PostHistoryTypeId="5" PostId="15836" RevisionGUID="2bd8215e-c4b6-4ff7-8e27-1cc4e4dd2bd8" CreationDate="2011-06-29T21:27:34.323" UserId="2381" Comment="added 220 characters in body" Text="Take a large pot or pan and flip it over (flat side up) and place the item on top.  This will improve the speed a lot.  Of course the more conductive the pan the better -- copper or aluminum pans will work best.&#xD;&#xA;&#xD;&#xA;This also works for defrosting items (for people with a fridge).&#xD;&#xA;&#xD;&#xA;If you only have ceramic bowls this might not be such a good solution since ceramic is a very good insulator.  If you can use a metal bowl (or no bowl when defrosting) this solution is very good and energy efficient." />
  <row Id="33683" PostHistoryTypeId="2" PostId="15845" RevisionGUID="c3ca92dd-9119-4afe-896e-866ea32bee03" CreationDate="2011-06-29T21:41:28.373" UserId="6628" Text="I've heard that splitting spaghetti in half before cooking them change the taste. Is it true ?" />
  <row Id="33684" PostHistoryTypeId="1" PostId="15845" RevisionGUID="c3ca92dd-9119-4afe-896e-866ea32bee03" CreationDate="2011-06-29T21:41:28.373" UserId="6628" Text="Does spliting spaghetti in half change the taste?" />
  <row Id="33685" PostHistoryTypeId="3" PostId="15845" RevisionGUID="c3ca92dd-9119-4afe-896e-866ea32bee03" CreationDate="2011-06-29T21:41:28.373" UserId="6628" Text="&lt;flavor&gt;&lt;spaghetti&gt;" />
  <row Id="33686" PostHistoryTypeId="5" PostId="15810" RevisionGUID="95a7d6af-b7cf-4110-be4e-6ddad03ad995" CreationDate="2011-06-29T21:56:30.463" UserId="6365" Comment="spelling and simple grammar assistance" Text="I think the wikipedia is pretty clear on the difference of the soy sauce, but I will give you little hints about Chinese and Japanese soy sauce. I am a Chinese.&#xD;&#xA;&#xD;&#xA;I think you can categorize the soy sauce from the 2 countries by their eating habits.&#xD;&#xA;&#xD;&#xA;Usually Chinese eats saltier cuisine, so their soy sauce is usually saltier, for example: frying, deep-frying, roast. The most common one is [fresh soy sauce (生抽)][1], which is saltier. And there are premium version for fresh soy sauce, for example, [tóuchōu][2] (simplified Chinese: 头抽; traditional Chinese: 頭抽) which claims to be richer in taste. Actually I think they are very similar in taste because the salty favour dominates your taste buds. Another kind of commonly used soy sauce is [old soy sauce (老抽)][3], which is less salty, sweeter in taste. Usually we use old soy sauce to give dark colour to cuisine so that it looks better. A Chinese old enough to cook will use these 2 kinds of soy sauce to combine the salty and sweet favour, of course, with the help of other things such as sugar.&#xD;&#xA;&#xD;&#xA;As for Japanese soy sauce, I am not so sure about differences between all kinds of soy sauce. As far as I know, and from the Japanese cuisine I've eaten, the soy sauce they use is usually sweeter in taste. (of course not as sweet as candy) You can figure out the reason behind their sweeter soy sauce from their eating habits. Japan is surrounded by the sea which is a very good source of fish, shrimp and other seafood which is sweeter and fresher in taste than pork/beef. Japanese consume the most salmon in the world. In order to have a better taste of the seafood, some of their [soy sauce][4] may also contain [fish][5] and [Kombu][6] for sweeter and fresher taste. Yes, Japanese soy sauce is good with seafood.&#xD;&#xA;&#xD;&#xA;By the way, tamari is a by-product of the fermentation of [miso][7], which is an everyday cuisine for typical Japanese. The ingredient may vary in different manufacturers. You might want to check the label of your soy sauce for them. I think this conclude the rich in taste.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bouteille-siaw.jpg/200px-Bouteille-siaw.jpg&#xD;&#xA;  [2]: http://www.cantonbrand.com/Uploads/image/2009-10-22/200910220955583593.JPG&#xD;&#xA;  [3]: http://www.zhdsp.cn/uppic/200952675019%E8%80%81%E6%8A%BD%E7%8E%8B1.jpg&#xD;&#xA;  [4]: http://www.fujijin.jp/shopdetail/001003000011/&#xD;&#xA;  [5]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CCQQFjAA&amp;url=http://ja.wikipedia.org/wiki/%25E3%2582%25AB%25E3%2583%2584%25E3%2582%25AA&amp;ei=PTwJTsutBqHdmAWw2bXBAQ&amp;usg=AFQjCNHqjHlSoLGIPIC7nfbIXexi94U0lg&#xD;&#xA;  [6]: http://www.google.com.hk/url?sa=t&amp;source=web&amp;cd=1&amp;ved=0CB4QFjAA&amp;url=http://en.wikipedia.org/wiki/Kombu&amp;ei=KzoJTtzqMcHdmAWw6f2tAQ&amp;usg=AFQjCNGkcO95K34Dv_M7RAzw3K80hpTHoQ&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Miso" />
  <row Id="33687" PostHistoryTypeId="24" PostId="15810" RevisionGUID="95a7d6af-b7cf-4110-be4e-6ddad03ad995" CreationDate="2011-06-29T21:56:30.463" Comment="Proposed by 6365 approved by 1259 edit id of 222" />
  <row Id="33688" PostHistoryTypeId="5" PostId="15792" RevisionGUID="cabebdf6-eae1-4026-bd17-8e824095d3d2" CreationDate="2011-06-29T23:12:49.283" UserId="6498" Comment="added 456 characters in body" Text="I am answering my own question with information I have gathered after doing some of my own research.  Several hand mills claim to make peanut butter, but the mill that seems to have the best public following and reviews for flour making, the [Country Living Grain Mill](http://www.countrylivinggrainmills.com/), does not claim to make peanut butter in their marketing literature. I contacted the manufacturer, and got this reply:&#xD;&#xA;&#xD;&#xA;&gt; We do not recommend doing nut butters in our mill.  However,  we are applying for patents on a nut butter attachment for the Country Living Mill that does a superlative job.. We hope to have it available by this Fall.&#xD;&#xA;&#xD;&#xA;&gt; We have noticed that other grain mills on the market claim nut grinding ability and even show butter coming out of their mills.  We have purchased these mills and tested them and quickly realized that it was an arduous task at best to produce anything resembling nut butter...we can do the same with out mill but feel that it is misleading and certainly unfair to make such claims. Hope this helps.&#xD;&#xA;&#xD;&#xA;Of course their answer has every reason to be biased, and not tell me if there is a good peanut butter hand press available on the market.&#xD;&#xA;&#xD;&#xA;Another popular press, the [Wondermill Junior Deluxe](http://www.amazon.com/Wonder-Junior-Deluxe-Grain-Wondermill/dp/B0026S3K42) claims to make creamy peanut butter with their stainless steel burrs, and one Amazon [review](http://www.amazon.com/review/R3U03B3SRNCJ8S/ref=cm_cr_pr_viewpnt#R3U03B3SRNCJ8S) agreed it was possible, but too messy to be worth the effort.&#xD;&#xA;&#xD;&#xA;Reviews of two different griners at http://www.grainmillcomparison.com/ seem to agree with the general consensus that hand-made peanut butter isn't the state of the art (yet):&#xD;&#xA;&#xD;&#xA;&gt; The nuts wouldn't feed, so I had to mash them into tiny bits. At this point the bits began to feed into the grinding plates. Unfortunately, those bits never exited--even when I loosened the grinding plates. The only peanut butter that I managed to produce was the goo stuck between the plates. -- [GrainMaker Review](http://www.grainmillcomparison.com/2009/05/grainmaker-review.html)&#xD;&#xA;&#xD;&#xA;And: &#xD;&#xA;&#xD;&#xA;&gt; My test with peanuts resulted in the grinding plates clogging almost immediately, and I produced only a few flecks of peanut butter during the five minutes of grinding. Many companies claim their handmills will grind nutbutters and oily seeds, but I've yet to see one that wasn't a miserable failure in actuality.  -- [Wondermill Junior Review](http://www.grainmillcomparison.com/2009/07/wondermill-junior-review.html)&#xD;&#xA;&#xD;&#xA;I have not been able to find a single first-hand account of making peanut butter with a hand mill that said it was worth it. As already mentioned, the amazon review mentioned above said it was far too messy. Many other reviews I've found have said the end result only vaguely resembled peanut butter--and never creamy peanut butter.&#xD;&#xA;&#xD;&#xA;In an effort to directly answer the question at hand, though, the only feature I so far have been able to find that is required specifically for peanut butter is that the mill have steel burrs, as opposed to stone which are desirable for finely ground flour, as the stone will absorb oil from nuts, causing the system to clog.&#xD;&#xA;&#xD;&#xA;&lt;b&gt;EDIT:&lt;/b&gt; I got an additional reply from the Country Living Grain Mill manufacturers, explaining (in no great detail) what is required for a nut-grinder:&#xD;&#xA;&#xD;&#xA;&gt; There are a number of factors such as the mill must reduce the nuts to a manageable size prior to grinding, and propel them with enough pressure to be squeezed out between appropriately designed grinding plates.  It sounds simple, but the reality is that it's a very tricky thing to manage.&#xD;&#xA;" />
  <row Id="33692" PostHistoryTypeId="2" PostId="15847" RevisionGUID="07501d95-fcb3-4e61-881a-e4bacfd67398" CreationDate="2011-06-29T23:29:21.443" UserId="3489" Text="**No**, it's not true. It will not change the way they cook. Noodle cooking times vary by what they're made out of and by thickness, not by the length of the noodles.&#xD;&#xA;&#xD;&#xA;The kids and I seem to prefer eating shorter noodles and dodging the hassle of spinning the noodles, but when there's company over we tend to do it the classic &quot;right&quot; way. No difference in taste." />
  <row Id="33695" PostHistoryTypeId="25" PostId="15822" RevisionGUID="8eea7107-234d-43bb-a40a-2b7b964151bb" CreationDate="2011-06-29T23:53:32.963" Comment="http://twitter.com/#!/StackCooking/status/86220787786321920" />
  <row Id="33696" PostHistoryTypeId="2" PostId="15848" RevisionGUID="602e0640-be2f-4257-a85a-02089d90b674" CreationDate="2011-06-29T23:57:09.623" UserId="6554" Text="A thought that may sound a little sciency:&#xD;&#xA;&#xD;&#xA;You have 50 long spaghetti and 100 short spaghetti (half the length of the long ones). The short ones have twice as many spaghetti endings, so the surface of the endings of spaghetti is twice as high for the long ones.&#xD;&#xA;&#xD;&#xA;If you believe that the endings of a spaghetti have a different taste than the central parts, then the taste of the endings becomes more influencial with shorter spaghetti.&#xD;&#xA;&#xD;&#xA;You could try using small spherical spaghetti to get the highest possible influence of the taste of the endings.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33697" PostHistoryTypeId="2" PostId="15849" RevisionGUID="8a342e9d-8511-4ffd-97d1-0bbfe5c0e43d" CreationDate="2011-06-30T00:08:56.730" UserId="4339" Text="Moving back to the US from Europe after 8 years, my wife and I thought we were going crazy when salt seemed ... less salty here.  Taking a look, almost all salt has anti-caking agent mixed in with it.  Morton Sea Salt was the only one we could find without it, and indeed it's just as salty as salt oughta be. &#xD;&#xA;&#xD;&#xA;So what's the deal? You know how often I had a problem with salt caking during my 8 years of using normal salt abroad?  Zero.  Is this really a problem, or is anti-caking agent cheaper than salt and they're just saving a buck by diluting it?" />
  <row Id="33698" PostHistoryTypeId="1" PostId="15849" RevisionGUID="8a342e9d-8511-4ffd-97d1-0bbfe5c0e43d" CreationDate="2011-06-30T00:08:56.730" UserId="4339" Text="Is salt caking really a big problem, or are anti-caking agents just cheaper than salt?" />
  <row Id="33699" PostHistoryTypeId="3" PostId="15849" RevisionGUID="8a342e9d-8511-4ffd-97d1-0bbfe5c0e43d" CreationDate="2011-06-30T00:08:56.730" UserId="4339" Text="&lt;salt&gt;" />
  <row Id="33700" PostHistoryTypeId="2" PostId="15850" RevisionGUID="251a98d2-4d87-4834-883a-18097cfc5366" CreationDate="2011-06-30T00:21:51.027" UserId="6499" Text="I agree.  Always mix the butter sugars together first in order to avoid lumps.  Also, if that didn't work, does your mixer have a whisk attachment?  Mine does and that works well after all the ingredients have been added together to get out any final lumps. " />
  <row Id="33701" PostHistoryTypeId="2" PostId="15851" RevisionGUID="511b1b0f-b22e-4787-9636-0fe035f5a02e" CreationDate="2011-06-30T00:53:24.377" UserId="6499" Text="I think that I found the patent for the teapot, but was unable to find anything else about it.  Here is what I have found so far:&#xD;&#xA;&#xD;&#xA;http://www.freepatentsonline.com/6655261.html" />
  <row Id="33702" PostHistoryTypeId="2" PostId="15852" RevisionGUID="b34f97f6-06da-4d9f-8797-96220701d3be" CreationDate="2011-06-30T00:54:50.107" UserId="6102" Text="Let me share what I know about Japanese shoyu, from the viewpoint of someone who grew up in Hawaii (where we put it on everything) and is now living in Japan (where shoyu is on the same level as wines and whiskey)...&#xD;&#xA;&#xD;&#xA; 1. Koi-kuchi Shoyu (Rich-flavor):&#xD;&#xA;This is the most commonly used shoyu in Japan, occupying about 82% of all shoyu consumed. This imparts a deep body, a smooth sweetness, a light acidity, and of course, saltiness. Koi-kuchi shoyu is used in both cooking and as a table condiment. Japanese people will use Koi-kuchi shoyu in practically any recipe, and on any food.&#xD;&#xA;&#xD;&#xA; 2. Usu-kuchi Shoyu (Light-flavor):&#xD;&#xA;Usu-kuchi shoyu originates from the Kansai region of Japan (south of Tokyo), and boasts a lighter color and more delicate flavor that is representative of the Kansai cuisine. About 15% of all shoyu consumed in Japan is this type. Usu-kuchi uses about 10% less salt than Koi-kuchi, due to its unique methods of fermentation and aging. AS this is more subtle than Koi-kuchi, Usu-kuchi is used in dishes where you want to the color and flavor of the main ingredients to shine through.&#xD;&#xA;&#xD;&#xA; 3. Tamari Shoyu (Puddle):&#xD;&#xA;Primarily brewed in the Chuubu region in the southwest of the Honshu island, Tamari shoyu is more viscous, with a deeper flavor and a distinctive aroma. Traditionally, this is used when enjoying sushi and sashimi (raw fish). Since this imparts a lovely reddish hue when exposed to heat, this is often used in stews and glazes.&#xD;&#xA;&#xD;&#xA; 4. Saishikomi Shoyu (Twice-processed):&#xD;&#xA;Saishikomi is brewed in the San'in region of Japan, from the southern tip of Honshu in the Yamaguchi Prefecture and extending further south to the island of Kyushu. While the other shoyu types use a salt-water solution on rice malt, Saishikomi shoyu has an extra processing step that uses shoyu itself, hence the naming. Saishikomi shoyu has a lighter color, aroma and subtly sweet flavor, and is also known as &quot;Kanro&quot; (honeydew) shoyu. This is used more as a table condiment on sushi, sashimi, and cold tofu dishes, and is not really used in cooking per se.&#xD;&#xA;&#xD;&#xA; 5. Shiro Shoyu (White):&#xD;&#xA;Hailing from the Hekinan region of Aichi prefecture in the center of the Honshu island, Shiro shoyu is even lighter than Usu-kuchi, with a very pale amber color. While definitely not strong in saltiness, it does impart a sweetness and distinctive aroma. This is used in cooking where the color of the ingredients might be comparatively pale and you wish to preserve or enhance that characteristic. The same applies for preserving the aroma or fragrance of the original ingredients. Hence, Shiro shoyu is used in dishes such as savory boiled custards and clear broths, as well as glaze on rice crackers or in pickling.&#xD;&#xA;&#xD;&#xA;From the [Soysauce Information Center][1] (Japanese web site) &#xD;&#xA;&#xD;&#xA;Beyond the 5 main types above, there are further variations that are brewed with konbu kelp and dried bonito, or mixed with ponzu vinegar. There are also reduced salt shoyu types, too.&#xD;&#xA;&#xD;&#xA;And if you really want to take it up a notch, you can even try to blend some of the shoyu types to come up with your own variations.&#xD;&#xA;&#xD;&#xA;Personally, I tend to be very conservative and use:&#xD;&#xA;&#xD;&#xA; - Koi-kuchi for nearly everything, including on my sunny-side up eggs in the morning&#xD;&#xA; - Usu-kuchi for soba or udon sauces&#xD;&#xA; - Ponzu-shoyu for dipping sauce when enjoying hot pot dishes&#xD;&#xA; - Konbu-shoyu if I am making any stewed seafood dishes&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.soysauce.or.jp/syurui/index.html" />
  <row Id="33703" PostHistoryTypeId="2" PostId="15853" RevisionGUID="c603c0f5-ed5f-4c33-9c1c-eb6386c31058" CreationDate="2011-06-30T02:34:03.243" UserId="41" Text="At the time of writing, [sodium aluminosilicate][1] (AKA sodium silicoaluminate, E-554, or just &quot;anti-caking agent&quot; - by far the most common in salt and probably the least expensive) costs about **$35/kg**.  [Here is one source][2].&#xD;&#xA;&#xD;&#xA;You can easily find sea salt or table salt for [$1/lb][3] ($2.20/kg) or even as low as [$1/kg][4] if you buy in bulk.  And this is retail, not wholesale.&#xD;&#xA;&#xD;&#xA;So, using anti-caking agents as &quot;filler&quot; - not a very shrewd business move.&#xD;&#xA;&#xD;&#xA;Even if a distributor wanted to waste enormous amounts of cash putting unnecessary amounts of anti-caking agent in salt, [regulations don't allow it][5].  The FDA, and most other international food agencies, limit the amount of anti-caking agent to 2% by weight (except in baking powder).&#xD;&#xA;&#xD;&#xA;**2%** - trust me, that's not going to make it taste any different.  It's all in your head.&#xD;&#xA;&#xD;&#xA;I can personally attest to the effectiveness of anti-caking agents in salt because I have purchased sea salt in the past without it - fine sea salt in one of those cardboard boxes with a tiny metal spout.  I could never get it out of the box; I had to jam a knife inside to break it apart first, and even then it was difficult.  And this is in Ontario, in the wintertime, when it's dry enough to get painful shocks from petting the cat.&#xD;&#xA;&#xD;&#xA;Most likely, the reason you never had a problem with salt caking is that you were using salt with anti-caking agent.  Maybe you didn't happen to look at the ingredients (it is *salt*, after all) or maybe they didn't list it - not every jurisdiction requires it as long as it's under the regulated limit.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sodium_aluminosilicate&#xD;&#xA;  [2]: http://www.voigtglobal.com/prodList.asp?idcategory=201&amp;curPage=9&amp;sortField=description&#xD;&#xA;  [3]: http://www.amazon.com/Roland-Coarse-Salt-27-8-Pound-Package/dp/B000V1WXFS/ref=sr_1_23?s=grocery&amp;ie=UTF8&amp;qid=1309400123&amp;sr=1-23&#xD;&#xA;  [4]: http://www.amazon.com/Morton-Iodized-Salt-26-Ounce-Pack/dp/B0029JYV5K/ref=sr_1_33?s=grocery&amp;ie=UTF8&amp;qid=1309400291&amp;sr=1-33&#xD;&#xA;  [5]: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=582.2727" />
  <row Id="33704" PostHistoryTypeId="25" PostId="15788" RevisionGUID="2d5a05a9-fdfa-43ca-b71f-5c0db8178d4a" CreationDate="2011-06-30T02:53:33.383" Comment="http://twitter.com/#!/StackCooking/status/86266087628480512" />
  <row Id="33705" PostHistoryTypeId="5" PostId="15844" RevisionGUID="cb9172ec-ab22-44bf-9d3a-00a4c4f1c004" CreationDate="2011-06-30T03:06:47.200" UserId="6200" Comment="added 106 characters in body" Text="I ran across [this historic reference][1] to making chocolate out of Chinquapin (which I assume to be a [type of Chesnut][2]) nuts. &#xD;&#xA;&#xD;&#xA;I have turned the internet upside down looking for information on this. &#xD;&#xA;&#xD;&#xA;I found one [tiny reference][3] to Chinquapin as a substitute for coco.&#xD;&#xA;&#xD;&#xA;How are Chinqupin nuts made into chocolate? Is it identical to how regular chocolate is made from cocao?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=jYgsAAAAMAAJ&amp;q=Chocolate#v=snippet&amp;q=Chocolate&amp;f=false&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Chestnut&#xD;&#xA;  [3]: http://www.thetruthsource.org/diy/natural-north-american-plants-for-confections-sugar-syrup-and-chocolate" />
  <row Id="33706" PostHistoryTypeId="2" PostId="15854" RevisionGUID="e1e600ab-17dd-4692-8528-58cec69ccb5f" CreationDate="2011-06-30T03:16:34.337" UserId="6629" Text="I'm following this recipe to make cream brulee.&#xD;&#xA;&#xD;&#xA;[http://www.masterchef.com.au/creme-brulee.htm][1]&#xD;&#xA;&#xD;&#xA;I'm a little confused over the correct type of cream to use. They list &quot;thickened cream&quot; but because this mixure will be heated, should I be using &quot;cooking thickened cream&quot;, and is it possible to use a light version of the cream, or will this alter the cooking process?&#xD;&#xA;&#xD;&#xA;Thanks&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.masterchef.com.au/creme-brulee.htm" />
  <row Id="33707" PostHistoryTypeId="1" PostId="15854" RevisionGUID="e1e600ab-17dd-4692-8528-58cec69ccb5f" CreationDate="2011-06-30T03:16:34.337" UserId="6629" Text="Cooking cream vs normal cream for" />
  <row Id="33708" PostHistoryTypeId="3" PostId="15854" RevisionGUID="e1e600ab-17dd-4692-8528-58cec69ccb5f" CreationDate="2011-06-30T03:16:34.337" UserId="6629" Text="&lt;cream&gt;" />
  <row Id="33709" PostHistoryTypeId="5" PostId="15854" RevisionGUID="c0d6d7ac-5deb-47c2-b3ef-7aa2f3642d21" CreationDate="2011-06-30T03:35:25.333" UserId="6345" Comment="clearer question" Text="I'm following this recipe to make cream brulee: [http://www.masterchef.com.au/creme-brulee.htm][1]&#xD;&#xA;&#xD;&#xA;I'm a little confused over the correct type of cream to use. They list &quot;thickened cream&quot; but because this mixure will be heated, should I be using &quot;cooking thickened cream&quot;, and is it possible to use a light version of the cream, or will this alter the cooking process?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.masterchef.com.au/creme-brulee.htm" />
  <row Id="33710" PostHistoryTypeId="4" PostId="15854" RevisionGUID="c0d6d7ac-5deb-47c2-b3ef-7aa2f3642d21" CreationDate="2011-06-30T03:35:25.333" UserId="6345" Comment="clearer question" Text="Which kind of cream do I use for creme brulee?" />
  <row Id="33711" PostHistoryTypeId="6" PostId="15854" RevisionGUID="c0d6d7ac-5deb-47c2-b3ef-7aa2f3642d21" CreationDate="2011-06-30T03:35:25.333" UserId="6345" Comment="clearer question" Text="&lt;cream&gt;&lt;ingredient-selection&gt;&lt;custards&gt;" />
  <row Id="33712" PostHistoryTypeId="6" PostId="15854" RevisionGUID="fbc1d1de-5501-4db2-bfa2-519ddcfe5ccd" CreationDate="2011-06-30T03:42:15.017" UserId="41" Comment="edited tags" Text="&lt;cream&gt;&lt;pastry&gt;&lt;custard&gt;&lt;creme-brulee&gt;" />
  <row Id="33713" PostHistoryTypeId="2" PostId="15855" RevisionGUID="0517e99c-a79b-4c1e-b0c9-edf1e2db38f1" CreationDate="2011-06-30T03:53:36.550" UserId="6345" Text="**What you want is cream with 35%-40% milkfat, and no gelatine or other stabilizers for whipping.  If you use a lighter cream, then it will not have the rich, creamy texture, and evenly thick consistency you seek.**  In fact, if you use a light enough cream, it will not thicken properly.&#xD;&#xA;&#xD;&#xA;Now we enter the murky realm of regional naming differences, trying to find the appropriate kind of cream!&#xD;&#xA;&#xD;&#xA;In Australia, this would be called pure cream (35-56% milkfat)... which might be the same as &quot;cooking thickened cream.&quot;  Read the label and make sure it is just cream, not gelatin or foam stabilizers like &quot;thickened cream&quot;.  It could also be labelled &quot;single cream&quot; too (~35% milkfat). &#xD;&#xA;&#xD;&#xA;In America, we call it heavy cream, or heavy whipping cream, and it is defined as 35%+ milkfat, and is generally around 38%.&#xD;&#xA;&#xD;&#xA;In the UK, [a recipe][1] I found the uses a mixture of and &quot;double cream&quot; (cream with 48%+ milkfat).  The final milkfat content is somewhere around 40%.&#xD;&#xA;&#xD;&#xA;In the rest of the EU, the same procedure appears to be the best bet, since I can't find clear names for heavier creams besides double cream (which appears to be the same as the UK).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle-" />
  <row Id="33714" PostHistoryTypeId="5" PostId="15852" RevisionGUID="2b67361e-86fe-4a82-9347-45099c64b7bb" CreationDate="2011-06-30T04:20:20.303" UserId="6102" Comment="deleted 1 characters in body" Text="Let me share what I know about Japanese shoyu, from the viewpoint of someone who grew up in Hawaii (where we put it on everything) and is now living in Japan (where shoyu is on the same level as wines and whiskey)...&#xD;&#xA;&#xD;&#xA; 1. Koi-kuchi Shoyu (Rich-flavor):&#xD;&#xA;This is the most commonly used shoyu in Japan, accounting for about 82% of all shoyu consumed. It imparts a deep body, a smooth sweetness, a light acidity, and of course, saltiness. Koi-kuchi shoyu is used in both cooking and as a table condiment. Japanese people will use Koi-kuchi shoyu in practically any recipe, and on any food.&#xD;&#xA;&#xD;&#xA; 2. Usu-kuchi Shoyu (Light-flavor):&#xD;&#xA;Usu-kuchi shoyu originates from the Kansai region of Japan (south of Tokyo), and boasts a lighter color and more delicate flavor that is representative of the Kansai cuisine. About 15% of all shoyu consumed in Japan is this type. Usu-kuchi uses about 10% less salt than Koi-kuchi, due to its unique methods of fermentation and aging. As this is more subtle than Koi-kuchi, Usu-kuchi is used in dishes where you want the color and flavor of the main ingredients to shine through.&#xD;&#xA;&#xD;&#xA; 3. Tamari Shoyu (Puddle):&#xD;&#xA;Primarily brewed in the Chubu region in the southwest of the Honshu island, Tamari shoyu is more viscous, with a deeper flavor and a distinctive aroma. Traditionally, this is used when enjoying sushi and sashimi (raw fish). Since this imparts a lovely reddish hue when exposed to heat, this is often used in stews and glazes.&#xD;&#xA;&#xD;&#xA; 4. Saishikomi Shoyu (Twice-processed):&#xD;&#xA;Saishikomi is brewed in the San'in region of Japan, from the southern tip of Honshu in the Yamaguchi Prefecture and extending further south to the island of Kyushu. While the other shoyu types use a salt-water solution on rice malt, Saishikomi shoyu has an extra processing step that uses shoyu itself, hence the naming. Saishikomi shoyu has a lighter color, aroma and subtly sweet flavor, and is also known as &quot;Kanro&quot; (honeydew) shoyu. This is used more as a table condiment on sushi, sashimi, and cold tofu dishes, and is not really used in cooking per se.&#xD;&#xA;&#xD;&#xA; 5. Shiro Shoyu (White):&#xD;&#xA;Hailing from the Hekinan region of Aichi prefecture in the center of the Honshu island, Shiro shoyu is even lighter than Usu-kuchi, with a very pale amber color. While definitely not strong in saltiness, it does impart a sweetness and distinctive aroma. This is used in cooking where the color of the ingredients might be comparatively pale and you wish to preserve or enhance that characteristic. The same applies for preserving the aroma or fragrance of the original ingredients. Hence, Shiro shoyu is used in dishes such as savory boiled custards and clear broths, as well as glaze on rice crackers or in pickling.&#xD;&#xA;&#xD;&#xA;From the [Soysauce Information Center][1] (Japanese web site) &#xD;&#xA;&#xD;&#xA;Beyond the 5 main types above, there are further variations that are brewed with konbu kelp and dried bonito, or mixed with ponzu vinegar. There are also reduced salt shoyu types, too.&#xD;&#xA;&#xD;&#xA;And if you really want to take it up a notch, you can even try to blend some of the shoyu types to come up with your own variations.&#xD;&#xA;&#xD;&#xA;Personally, I tend to be very conservative and use:&#xD;&#xA;&#xD;&#xA; - Koi-kuchi for nearly everything, including on my sunny-side up eggs in the morning&#xD;&#xA; - Usu-kuchi for soba or udon sauces&#xD;&#xA; - Ponzu-shoyu for dipping sauce when enjoying hot pot dishes&#xD;&#xA; - Konbu-shoyu if I am making any stewed seafood dishes&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.soysauce.or.jp/syurui/index.html" />
  <row Id="33715" PostHistoryTypeId="5" PostId="15855" RevisionGUID="963c2e76-f81b-4153-92e5-65c56af0f48b" CreationDate="2011-06-30T04:54:53.143" UserId="6345" Comment="typo, info about milk/heavy cream blend" Text="**What you want is cream with 35%-40% milkfat, and no gelatine or other stabilizers for whipping.  If you use a lighter cream, then it will not have the rich, creamy texture, and evenly thick consistency you seek.**  In fact, if you use a light enough cream, it will not thicken properly.&#xD;&#xA;&#xD;&#xA;Now we enter the murky realm of regional naming differences, trying to find the appropriate kind of cream!&#xD;&#xA;&#xD;&#xA;In Australia, this would be called pure cream (35-56% milkfat)... which might be the same as &quot;cooking thickened cream.&quot;  Read the label and make sure it is just cream, not gelatin or foam stabilizers like &quot;thickened cream&quot;.  It could also be labelled &quot;single cream&quot; too (~35% milkfat). &#xD;&#xA;&#xD;&#xA;In America, we call it heavy cream, or heavy whipping cream, and it is defined as 35%+ milkfat, and is generally around 38%.&#xD;&#xA;&#xD;&#xA;In the UK, [a recipe][1] I found the uses a mixture of milk and &quot;double cream&quot; (cream with 48%+ milkfat).  They mix 100 mL whole fat milk + 426 mL of double cream. The final milkfat content is somewhere around 40%.&#xD;&#xA;&#xD;&#xA;In the rest of the EU, the same procedure appears to be the best bet, since I can't find clear names for heavier creams besides double cream (which appears to be the same as the UK).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle-" />
  <row Id="33716" PostHistoryTypeId="5" PostId="15855" RevisionGUID="9788d4f8-14ab-490f-a76d-a861e8626e75" CreationDate="2011-06-30T05:53:09.050" UserId="6345" Comment="double cream = okay?" Text="**What you want is cream with 35%-40% milkfat, and no gelatine or other stabilizers for whipping.  If you use a lighter cream, then it will not have the rich, creamy texture, and evenly thick consistency you seek.**  In fact, if you use a light enough cream, it will not thicken properly.&#xD;&#xA;&#xD;&#xA;Now we enter the murky realm of regional naming differences, trying to find the appropriate kind of cream!&#xD;&#xA;&#xD;&#xA;In Australia, this would be called pure cream (35-56% milkfat)... which might be the same as &quot;cooking thickened cream.&quot;  Read the label and make sure it is just cream, not gelatin or foam stabilizers like &quot;thickened cream&quot;.  It could also be labelled &quot;single cream&quot; too (~35% milkfat). &#xD;&#xA;&#xD;&#xA;In America, we call it heavy cream, or heavy whipping cream, and it is defined as 35%+ milkfat, and is generally around 38%.&#xD;&#xA;&#xD;&#xA;In the UK, [a recipe][1] I found the uses a mixture of milk and &quot;double cream&quot; (cream with 48%+ milkfat).  They mix 100 mL whole fat milk + 426 mL of double cream. The final milkfat content is somewhere around 40%.&#xD;&#xA;&#xD;&#xA;In the rest of the EU, the same procedure appears to be the best bet, since I can't find clear names for heavier creams besides double cream (which appears to be the same as the UK).&#xD;&#xA;&#xD;&#xA;**Edit: You may also be able to get a good result using straight double cream.**  I'm looking at a French recipe that uses it.  The catch is, of course, that while the minimum fat content is specified, actual fat content in double cream can vary considerably, potentially giving erratic results.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle-" />
  <row Id="33717" PostHistoryTypeId="25" PostId="15854" RevisionGUID="8c8a8466-69ad-4d8e-b63d-60399f264421" CreationDate="2011-06-30T05:53:33.653" Comment="http://twitter.com/#!/StackCooking/status/86311386984091648" />
  <row Id="33718" PostHistoryTypeId="2" PostId="15856" RevisionGUID="d4e1f88a-b542-4b31-9d0a-5cd8067cfc40" CreationDate="2011-06-30T06:22:29.680" UserId="6194" Text="I just bought a bottle of green jalapeno, which were chopped and pickled in water/salt. How can I eat them? I am just curious about this chili pepper which is seldom sold in my country. Any recipe?" />
  <row Id="33719" PostHistoryTypeId="1" PostId="15856" RevisionGUID="d4e1f88a-b542-4b31-9d0a-5cd8067cfc40" CreationDate="2011-06-30T06:22:29.680" UserId="6194" Text="How to use green jalapeno in a jar?" />
  <row Id="33720" PostHistoryTypeId="3" PostId="15856" RevisionGUID="d4e1f88a-b542-4b31-9d0a-5cd8067cfc40" CreationDate="2011-06-30T06:22:29.680" UserId="6194" Text="&lt;chili&gt;&lt;jalapeno&gt;" />
  <row Id="33721" PostHistoryTypeId="2" PostId="15857" RevisionGUID="ad1e55ec-3215-4697-aa2a-28c7a8c3a7f8" CreationDate="2011-06-30T08:10:58.240" UserId="6615" Text="There are some other chutney mixes that I had with popadoms/papadums such as mango chutney or mint and spinach chutney. In Scotland, most Indian restaurants serve papadums with 'spice onions'. This is a bright red coloured onion chutney which is both sweet and hot." />
  <row Id="33722" PostHistoryTypeId="5" PostId="15848" RevisionGUID="6e0a81ac-a265-46df-b202-3337cceb8b73" CreationDate="2011-06-30T11:04:17.260" UserId="6554" Comment="made a mistake, that would essentially have reversed the expression" Text="A thought that may sound a little sciency:&#xD;&#xA;&#xD;&#xA;You have 50 long spaghetti and 100 short spaghetti (half the length of the long ones). The short ones have twice as many spaghetti endings, so the surface of the endings of spaghetti is twice as high for the short ones.&#xD;&#xA;&#xD;&#xA;If you believe that the endings of a spaghetti have a different taste than the central parts, then the taste of the endings becomes more influencial with shorter spaghetti.&#xD;&#xA;&#xD;&#xA;You could try using small spherical spaghetti to get the highest possible influence of the taste of the endings.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33723" PostHistoryTypeId="2" PostId="15858" RevisionGUID="bae447a4-49db-4353-8766-5afc840b3684" CreationDate="2011-06-30T13:30:28.477" UserId="5885" Text="Yes, you can use them in any recipe. Just rinse them briefly with water to remove the brine, then use them any place chilli peppers are required. &#xD;&#xA;&#xD;&#xA;They are often quite mild compared to fresh chili, so you can use them to control the &quot;heat&quot; of a finished dish quite easily.&#xD;&#xA;" />
  <row Id="33728" PostHistoryTypeId="10" PostId="15856" RevisionGUID="34bf5456-1340-4e1b-bbde-df7de887cb2e" CreationDate="2011-06-30T15:26:39.093" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:15,&quot;DisplayName&quot;:&quot;mfg&quot;},{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="33729" PostHistoryTypeId="2" PostId="15860" RevisionGUID="13ff62b1-7245-498a-884c-28298df0e206" CreationDate="2011-06-30T15:48:20.853" UserId="6632" Text="Personally I'll pay the premium as long as I'm buying from small family owned sources. Maybe its a waste of money but I've been happy with the quality and the exchange of uses and recipes I get while buying is worth the premium." />
  <row Id="33730" PostHistoryTypeId="2" PostId="15861" RevisionGUID="8e63fcd0-0576-4ba8-bd70-f955e24cab1f" CreationDate="2011-06-30T16:03:59.003" UserId="6576" Text="How should a piece of quite fatty entrecôte beef be prepared on a grill?&#xD;&#xA;&#xD;&#xA; - How thick should the steaks be?&#xD;&#xA; - Which spices should I use?&#xD;&#xA; - For how long and how hot? (Well the temperature is hard to control after burning a pile of wood)&#xD;&#xA; - Is there / what is the point in putting the steaks in tinfoil after grilling?" />
  <row Id="33731" PostHistoryTypeId="1" PostId="15861" RevisionGUID="8e63fcd0-0576-4ba8-bd70-f955e24cab1f" CreationDate="2011-06-30T16:03:59.003" UserId="6576" Text="How to make entrecôte steaks on a grill?" />
  <row Id="33732" PostHistoryTypeId="3" PostId="15861" RevisionGUID="8e63fcd0-0576-4ba8-bd70-f955e24cab1f" CreationDate="2011-06-30T16:03:59.003" UserId="6576" Text="&lt;grilling&gt;&lt;beef&gt;" />
  <row Id="33733" PostHistoryTypeId="2" PostId="15862" RevisionGUID="b2beca34-b010-4295-973d-8d4289c7071b" CreationDate="2011-06-30T17:18:05.677" UserId="1259" Text="Thickness of the steak is really personal preference. There is no &quot;right&quot; answer. The thicker it is, the easier it is to get a nice rare to medium rare in the middle with a good crust on the outside. The thinner it is, the easier it is to get the center well done without turning the outside to charcoal. I personally like my steak between 1.5 and 2 inches. &#xD;&#xA;&#xD;&#xA;Spices are in the eye of the beholder. Personally, I'd just put salt and pepper on it. Depending on the quality of the meat, I may put some Worcestershire Sauce on it. Or maybe Soy, if it's an asian dish. Stay simple though. The flavor of the meat should shine through, so don't overly spice it. &#xD;&#xA;&#xD;&#xA;Ideally you want a [two level fire][1] to cook steak on a charcoal grill. One side should be as hot as you can get it. Sear for 2-3 minutes per side over the hottest portion of the fire. The second level of the fire should be medium hot. Move the steak over once it's seared to finish cooking. Keep the grill lid down for the second portion. If you have a gas grill, just set one burner as hot as it will go and one on medium. Cooking over a medium heat will allow you to finish the steak without over doing the outside. Time depends entirely on how thick the steak is, temp of your grill, and how you want it done. Learn to tell [&quot;done&quot; by feel][2] rather than time or get a thermometer. &#xD;&#xA;&#xD;&#xA;When the steak is done, you need to let it rest for 5-10 minutes. Otherwise, when you cut in to them, you lose a lot of flavorful juice. [Resting allows the meat to retain the juice][3]. Wrapping in tinfoil while it's resting will help it retain some of it's heat and be a bit warmer when you serve it. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://bbq.about.com/cs/cookingtips/a/aa020101a.htm&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/267/how-do-you-properly-cook-a-steak/942#942&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/623/why-should-i-rest-meat-after-cooking" />
  <row Id="33734" PostHistoryTypeId="4" PostId="15845" RevisionGUID="2d3a6744-f715-4bff-87e8-794a9760c30f" CreationDate="2011-06-30T18:47:42.733" UserId="41" Comment="edited title" Text="Does splitting spaghetti in half change the taste?" />
  <row Id="33735" PostHistoryTypeId="5" PostId="15845" RevisionGUID="2d3a6744-f715-4bff-87e8-794a9760c30f" CreationDate="2011-06-30T18:47:42.733" UserId="41" Comment="edited title" Text="I've heard that splitting spaghetti in half before cooking them change the taste. Is it true?" />
  <row Id="33736" PostHistoryTypeId="2" PostId="15863" RevisionGUID="39c62fc4-524a-4423-81e3-57f4696a3a61" CreationDate="2011-06-30T19:16:57.163" UserId="4638" Text="I've always used the cheapest hand mixers (around 10 Euro). But I damaged a beater of my current one when I tried to make whipped canache - it was obviously too hard. So I plan to get a new one. Strangely, on paper there isn't much difference between 10 Euro models and 50 Euro models. They all come with foam beaters, dough hooks and 5 speeds. &#xD;&#xA;&#xD;&#xA;1. What are important things to look for in a good mixer? &#xD;&#xA;1. Can I use the watt numbers to make a meaningful comparison between models by different manufacturers? How important are they? &#xD;&#xA;&#xD;&#xA;I don't have a food processor or stand mixer, so the hand held mixer should be capable of doing a lot. " />
  <row Id="33737" PostHistoryTypeId="1" PostId="15863" RevisionGUID="39c62fc4-524a-4423-81e3-57f4696a3a61" CreationDate="2011-06-30T19:16:57.163" UserId="4638" Text="What features are important in a hand mixer?" />
  <row Id="33738" PostHistoryTypeId="3" PostId="15863" RevisionGUID="39c62fc4-524a-4423-81e3-57f4696a3a61" CreationDate="2011-06-30T19:16:57.163" UserId="4638" Text="&lt;equipment&gt;&lt;mixing&gt;" />
  <row Id="33739" PostHistoryTypeId="25" PostId="15861" RevisionGUID="4df809fe-f723-4f2e-b970-0596c9b6c38d" CreationDate="2011-06-30T20:54:16.683" Comment="http://twitter.com/#!/StackCooking/status/86538061059592192" />
  <row Id="33740" PostHistoryTypeId="5" PostId="15273" RevisionGUID="cc72b759-af85-46da-9b00-b68dac63f3f9" CreationDate="2011-06-30T21:46:06.693" UserId="641" Comment="Added size + link" Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Has adjustable blades.&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?).&#xD;&#xA; 4. Safe.&#xD;&#xA; 5. Durable.&#xD;&#xA; 6. Economical in a sense that you don't end up with leftover cuts.&#xD;&#xA; 7. Extractable blades so they can be sharpened.&#xD;&#xA; 8. Size, I just got the Benriner and I should have bought the super. Three sizes, small = too small, [medium (super][1]) is good I hope.&#xD;&#xA; 9. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;&#xD;&#xA;**Edit:** Economical. The current mandoline doesn't cut the last slice so I end up throwing pieces of food away (recycle for other dishes, really).&#xD;&#xA;&#xD;&#xA;**Edit:** Thanks for all the input. As only one answer can be accepted, I've accepted the Benriner that I'll be buying shortly :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.benriner.co.jp/benriner_en/index.html" />
  <row Id="33741" PostHistoryTypeId="2" PostId="15864" RevisionGUID="def7393c-69a1-4ec5-be42-02ca0fcf915f" CreationDate="2011-06-30T23:37:10.770" UserId="6636" Text="Why do [gazpacho][1] [recipes][2] have you put garlic and salt together, then mash with an egg?&#xD;&#xA;&#xD;&#xA;What is the purpose?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.epicurious.com/recipes/food/views/Moms-Gazpacho-105096&#xD;&#xA;  [2]: http://chowtimes.com/2009/09/12/gazpacho/" />
  <row Id="33742" PostHistoryTypeId="1" PostId="15864" RevisionGUID="def7393c-69a1-4ec5-be42-02ca0fcf915f" CreationDate="2011-06-30T23:37:10.770" UserId="6636" Text="Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?" />
  <row Id="33743" PostHistoryTypeId="3" PostId="15864" RevisionGUID="def7393c-69a1-4ec5-be42-02ca0fcf915f" CreationDate="2011-06-30T23:37:10.770" UserId="6636" Text="&lt;salt&gt;&lt;recipe&gt;&lt;garlic&gt;" />
  <row Id="33744" PostHistoryTypeId="2" PostId="15865" RevisionGUID="6b3f9d0c-35d9-4f8d-b72d-22abe451238f" CreationDate="2011-06-30T23:39:02.897" UserId="6635" Text="I want to use [a recipe][1] that gives ingredient measurements based on the spice seeds. My local grocery store does not have at least half of the ingredients in seed form. But the store _does_ have them pre-ground. How can I translate this recipe's measurements into something I can actually buy?&#xD;&#xA;&#xD;&#xA;**Ingredients:**&#xD;&#xA;&#xD;&#xA; - 1 1/2 dried chipotle chiles, stemmed, seeded, chopped&#xD;&#xA; - 2 tablespoons pink peppercorns&#xD;&#xA; - 2 tablespoons coriander seeds&#xD;&#xA; - 1 teaspoon fennel seeds&#xD;&#xA; - 1/4 teaspoon cumin seeds&#xD;&#xA; - 2 teaspoons dark brown sugar&#xD;&#xA; - 2 teaspoons kosher salt&#xD;&#xA; - 1 teaspoon mustard powder&#xD;&#xA;&#xD;&#xA;Read More http://www.bonappetit.com/recipes/2011/07/chipotle-rub#ixzz1Qo0PBoPp&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bonappetit.com/recipes/2011/07/chipotle-rub" />
  <row Id="33745" PostHistoryTypeId="1" PostId="15865" RevisionGUID="6b3f9d0c-35d9-4f8d-b72d-22abe451238f" CreationDate="2011-06-30T23:39:02.897" UserId="6635" Text="Convert seed based measurements to pre-ground?" />
  <row Id="33746" PostHistoryTypeId="3" PostId="15865" RevisionGUID="6b3f9d0c-35d9-4f8d-b72d-22abe451238f" CreationDate="2011-06-30T23:39:02.897" UserId="6635" Text="&lt;ingredients&gt;&lt;measurements&gt;" />
  <row Id="33747" PostHistoryTypeId="2" PostId="15866" RevisionGUID="8e92a34d-82e5-43b6-a76c-9e70378f759a" CreationDate="2011-06-30T23:49:12.103" UserId="1393" Text="The right way to do this, of course, is by weight. So if you are willing to do the research to figure out how much 1 teaspoon of fennel seeds weighs, and you have a precise enough scale, you can just weigh out the same amount of ground spices. Failing that, I'd use about 20% less to account for the fact that ground spices are more densely packed than the seeds. (I just confirmed this for cumin - a teaspoon of whole seeds weighs 1.95 grams and a teaspoon of ground weighs 2.5 grams). On the other hand, if you figure that maybe the ground spices aren't as fresh and pungent, you might want to use the whole amount to somewhat counteract that.&#xD;&#xA;&#xD;&#xA;For leafy herbs (which you didn't ask about), the typical suggestion is use half as much." />
  <row Id="33748" PostHistoryTypeId="2" PostId="15867" RevisionGUID="3ac00f60-7492-41b6-8cdf-9f7c75565599" CreationDate="2011-07-01T00:41:53.710" UserId="3203" Text="Traditional Gazpacho doesn't have boiled mashed eggs in it&#xD;&#xA;&#xD;&#xA;Salmorejo does, it is sort of Gazpacho with eggs and ham&#xD;&#xA;&#xD;&#xA;Salmorejo is creamy and mostly blended, but the chopped or coarsely mashed eggs and their flavouring (garlic and salt), and the chopped ham are added last to give a chunky texture&#xD;&#xA;&#xD;&#xA;People seem to use Gazpacho to refer to any cold soup?" />
  <row Id="33749" PostHistoryTypeId="2" PostId="15868" RevisionGUID="e572845e-80b1-4209-9045-5e990dcb75c0" CreationDate="2011-07-01T01:27:48.063" UserId="6615" Text="Converting whole spices to ground spices is not as simple as matching up the weights. Ground spices have a distinctly different flavour from the whole. The freshness of the grind will also affect the taste quite considerably as well as how carefully they have been stored. When the spice is freshly ground it will have a very strong intense flavour, so you would reduce the amount you use slightly. However, ground spices rapidly loose parts of their flavour. The taste changes and you may find you will end up using more than the recipe states in order to get a similar taste. However, you'll never get exactly the same taste, grinding changes the spice.&#xD;&#xA;&#xD;&#xA;The best solution is to try to get an supply of the whole spice from an online store. You can then use them whole or grind them yourself, fresh, as the need arises." />
  <row Id="33750" PostHistoryTypeId="2" PostId="15869" RevisionGUID="d4bbb8f2-03eb-47ce-8072-40943729fc59" CreationDate="2011-07-01T01:38:33.657" UserId="6615" Text="What I look for in a good mixer are:&#xD;&#xA;&#xD;&#xA; - A comfortable grip (I'm sure we've all have painful wrists after whisking up eggs whites or similar)&#xD;&#xA;&#xD;&#xA; - Well made, sturdy parts. (some whisks are strong others are just thin wire.)&#xD;&#xA;&#xD;&#xA; - Variable speed control&#xD;&#xA;&#xD;&#xA; - The Watt rating.&#xD;&#xA;&#xD;&#xA;To answer your No.2 question, watts are important. They measure how much power the machine uses. Higher watts will mean the machine does more of the work and your wrist does less of the work. The cheapest machines on the market are only good for whipping light foods like cream and mayonnaise. If you plan on mixing up heavy fruit cakes or bread doughs, you should choose a higher wattage machine." />
  <row Id="33751" PostHistoryTypeId="5" PostId="15869" RevisionGUID="2e22f18d-9fb6-4bed-9829-f30b7a3a52b8" CreationDate="2011-07-01T01:44:01.843" UserId="6615" Comment="Added extra section to answer" Text="What I look for in a good mixer are:&#xD;&#xA;&#xD;&#xA; - A comfortable grip (I'm sure we've all have painful wrists after whisking up eggs whites or similar)&#xD;&#xA;&#xD;&#xA; - Well made, sturdy parts. (some whisks are strong others are just thin wire.)&#xD;&#xA;&#xD;&#xA; - Variable speed control&#xD;&#xA;&#xD;&#xA; - The Watt rating.&#xD;&#xA;&#xD;&#xA;To answer your No.2 question, watts are important. They measure how much power the machine uses. Higher watts will mean the machine does more of the work and your wrist does less of the work. The cheapest machines on the market are only good for whipping light foods like cream and mayonnaise. If you plan on mixing up heavy fruit cakes or bread doughs, you should choose a higher wattage machine.&#xD;&#xA;&#xD;&#xA;Paying for a good quality machine, if you can afford it, will save you money in the end. My mother has had the same hand mixer for over 35 years. She paid for a good one and it lasted. I however, like you, opted for a low price machine because I was on a budget, I am now on my third and this time I bought a sturdier model and I am much more satisfied with it. If I'd bought the better machine at first, I'd have saved myself £50 or so over the time." />
  <row Id="33752" PostHistoryTypeId="6" PostId="15865" RevisionGUID="98cc0e1b-4df8-4f11-9ddc-b4df468caa13" CreationDate="2011-07-01T01:49:45.433" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;measurements&gt;" />
  <row Id="33753" PostHistoryTypeId="6" PostId="15864" RevisionGUID="3b61f245-cd46-4299-845c-422e09113a02" CreationDate="2011-07-01T01:50:36.727" UserId="41" Comment="edited tags" Text="&lt;salt&gt;&lt;soup&gt;&lt;tomatoes&gt;&lt;garlic&gt;&lt;spanish-cuisine&gt;" />
  <row Id="33754" PostHistoryTypeId="2" PostId="15870" RevisionGUID="63207e7a-35fd-4262-97ba-f5af2243cb0e" CreationDate="2011-07-01T04:43:30.430" UserId="5776" Text="I second the recommendation for Lukas Volger's [Veggie Burgers Every Which Way][1]. I've been working my way through it and have made several of the recipes so far, all of which have been good. However, I would say that not all of the recipes in the book work well for the grill. &#xD;&#xA;&#xD;&#xA;I've been doing everything vegan from the Volger book with mixed results. Many of the recipes use eggs, but you can do them with just breadcrumbs and water as the binder. They come out pretty delicate that way and are better seared on the stove then baked, as Volger recommends. Using some pureed tofu is ok, but the burgers are still quite delicate. &#xD;&#xA;&#xD;&#xA;Eggs are by far the most common binder as they may be the best edible binder known to man, since they are basically liquid protein, but obviously not vegan. &#xD;&#xA;&#xD;&#xA;For delicate burgers, I use this [cooking grid][2] on the grill, which works great. You can find something similar at most kitchen stores.&#xD;&#xA;&#xD;&#xA;Another option is cooked rice. Steamed rice like you would for use in sushi is sticky and makes a great binder, though they'll still be a bit delicate.  I've been making the beet, brown rice and black bean burger recipe from Volger's book. I add bbq sauce and a paste of pureed rehydrated prunes, similar to the Hillstone/Houston's veggie burger. They work fine right on the grill, though refrigerating them overnight makes them a little sturdier.&#xD;&#xA;&#xD;&#xA;Another option is adding vital wheat gluten and water, aka raw seitan dough. This is what is done in the [Veganomicon][3] black bean burger recipe. I tried these straight on the grill also and they stayed together perfectly, as well as any commercial veggie burger. However, they were a little bland and could use some more seasoning.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Veggie-Burgers-Every-Which-Way/dp/1615190198&#xD;&#xA;  [2]: http://www.surlatable.com/product/PRO-625707/&#xD;&#xA;  [3]: http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1309494893&amp;sr=1-1" />
  <row Id="33755" PostHistoryTypeId="5" PostId="15870" RevisionGUID="f3bbd4fc-a12c-47d4-a2d5-f8429b9b019d" CreationDate="2011-07-01T04:53:53.293" UserId="5776" Comment="added 766 characters in body" Text="I second the recommendation for Lukas Volger's [Veggie Burgers Every Which Way][1]. I've been working my way through it and have made several of the recipes so far, all of which have been good. However, I would say that not all of the recipes in the book work well for the grill. &#xD;&#xA;&#xD;&#xA;I've been doing everything vegan from the Volger book with mixed results. Many of the recipes use eggs, but you can do them with just breadcrumbs and water as the binder. They come out pretty delicate that way and are better in a skillet and then baked, as Volger recommends. His tofu and chard burgers use some tofu that has been browned then pureed as binder. This works ok, but the burgers came out quite delicate (but still delicious).&#xD;&#xA;&#xD;&#xA;Eggs are by far the most common binder as they may be the best edible binder there is, since they are basically liquid protein, but obviously not vegan. &#xD;&#xA;&#xD;&#xA;For delicate burgers, I use this [cooking grid][2] on the grill, which works great. You can find something similar at most kitchen stores.&#xD;&#xA;&#xD;&#xA;Another binder option is steamed rice, prepared like you would for sushi. It gets sticky and makes a great binder, though they'll still be a bit delicate.  I've been making the beet, brown rice and black bean burger recipe from Volger's book. I add bbq sauce and a paste of pureed rehydrated prunes, similar to the veggie burger at Hillstone/Houston's restaurant and they come out really great. They work fine right on the grill, though refrigerating them overnight makes them a little sturdier.&#xD;&#xA;&#xD;&#xA;Another option is adding vital wheat gluten and water, aka raw seitan dough. This is what is done in the [Veganomicon][3] black bean burger recipe. I tried these straight on the grill also and they stayed together perfectly, as well as any commercial veggie burger. However, they were a little bland and could use some more seasoning.&#xD;&#xA;&#xD;&#xA;I haven't tried any of these in burgers, but some common binders in vegan baking are peanut butter, apple sauce and [Ener-g egg replacer][4]. I bet peanut butter would work well in a burger with flavors that work with peanut, like Thai flavors or chipotle.&#xD;&#xA;&#xD;&#xA;Falafel-style burgers also don't need any binders, they stick together pretty well and can be grilled, though you may want to use a grill grid or something similar.&#xD;&#xA;&#xD;&#xA;Lastly, you can put a cast iron skillet or pizza stone on the grill - it's common know for grilled pizza and will work for delicate burgers.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Veggie-Burgers-Every-Which-Way/dp/1615190198&#xD;&#xA;  [2]: http://www.surlatable.com/product/PRO-625707/&#xD;&#xA;  [3]: http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1309494893&amp;sr=1-1&#xD;&#xA;  [4]: http://www.ener-g.com/low-protein-1/egg-substitute.html" />
  <row Id="33756" PostHistoryTypeId="2" PostId="15871" RevisionGUID="f228947c-8dd9-4bb8-8188-163f6bcee541" CreationDate="2011-07-01T04:57:14.763" UserId="6168" Text="What is this variety of kidney beans called in English? We call them &quot;Chitra Rajmah&quot; in Hindi.&#xD;&#xA;http://www.helloorganic.com/Rajma_chitra.html" />
  <row Id="33757" PostHistoryTypeId="1" PostId="15871" RevisionGUID="f228947c-8dd9-4bb8-8188-163f6bcee541" CreationDate="2011-07-01T04:57:14.763" UserId="6168" Text="What is the English name for Chitra Rajmah?" />
  <row Id="33758" PostHistoryTypeId="3" PostId="15871" RevisionGUID="f228947c-8dd9-4bb8-8188-163f6bcee541" CreationDate="2011-07-01T04:57:14.763" UserId="6168" Text="&lt;beans&gt;" />
  <row Id="33759" PostHistoryTypeId="2" PostId="15872" RevisionGUID="8b761d7a-eb2a-4585-99b1-9196dfc1617b" CreationDate="2011-07-01T05:08:02.977" UserId="6345" Text="Pinto beans.  Throw in a few more foods in Hindi, and I'll translate them too, while I'm here; I've got good reference books handy with names in both English and Hindi." />
  <row Id="33760" PostHistoryTypeId="5" PostId="15871" RevisionGUID="948e8292-f3eb-4da3-8c10-30d5d8a37cbb" CreationDate="2011-07-01T05:12:10.587" UserId="6345" Comment="Added Image, wish there were a better tag?" Text="What is this variety of kidney beans called in English? We call them &quot;Chitra Rajmah&quot; in Hindi.&#xD;&#xA;http://www.helloorganic.com/Rajma_chitra.html&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/VVn4J.jpg" />
  <row Id="33761" PostHistoryTypeId="6" PostId="15871" RevisionGUID="948e8292-f3eb-4da3-8c10-30d5d8a37cbb" CreationDate="2011-07-01T05:12:10.587" UserId="6345" Comment="Added Image, wish there were a better tag?" Text="&lt;indian-cuisine&gt;&lt;language&gt;&lt;beans&gt;" />
  <row Id="33762" PostHistoryTypeId="6" PostId="15871" RevisionGUID="cdf497ba-7b24-4572-a177-0f1824f0ed75" CreationDate="2011-07-01T05:21:36.523" UserId="6345" Comment="retag" Text="&lt;language&gt;&lt;beans&gt;&lt;food-names&gt;" />
  <row Id="33763" PostHistoryTypeId="5" PostId="15820" RevisionGUID="94feaa8d-0dd4-46f2-bfe8-b8b3e7165021" CreationDate="2011-07-01T06:16:57.847" UserId="6615" Comment="Added a picture to show how much variety there is in soy sauce." Text="I've spent the last 5 years living in China. There is a huge variety of soy sauces available here. Each has it's own particular use. Some go well with fish or shrimp while others match up with dumplings. Since I don't read Chinese very well, I usually match up the pictures on the bottle with what I wont to cook. &#xD;&#xA;&#xD;&#xA;For dumplings I use a delicate soy sauce with a light flavour. This I usually mix with a dark coloured rice vinegar and some crushed fresh garlic.&#xD;&#xA;&#xD;&#xA;When doing fried rice, I use the Maggi brand sauce. It has a strong, rich flavour.&#xD;&#xA;&#xD;&#xA;With Japanese food such as sushi and salmon I use a Japanese brand. As the above poster noted, Japanese soy sauce tends to be sweeter. These can also be nice with fried dumpings. For sashimi fish and sushi, I mix the soy sauce with a little wasabi - a very hot kind of horseradish from Japan.&#xD;&#xA;&#xD;&#xA;Extra: Just went to the super market and grabbed a shot of the soy sauce isle which will give you a hint as to the variety available here.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ZLvvz.jpg" />
  <row Id="33764" PostHistoryTypeId="25" PostId="15865" RevisionGUID="faa72dd6-f994-4828-9494-3c17fb711d46" CreationDate="2011-07-01T08:54:18.297" Comment="http://twitter.com/#!/StackCooking/status/86719260331737088" />
  <row Id="33765" PostHistoryTypeId="25" PostId="15864" RevisionGUID="5fed1855-1a66-441b-bf5d-a9760e5fbec4" CreationDate="2011-07-01T11:54:19.003" Comment="http://twitter.com/#!/StackCooking/status/86764562786955264" />
  <row Id="33766" PostHistoryTypeId="2" PostId="15873" RevisionGUID="6532ddf0-f390-4fa5-a8ab-a09f94a32c50" CreationDate="2011-07-01T14:31:00.993" UserId="6499" Text="I like to use Xanthan gum.  It works really well and a little bit goes a long way.  It doesn't add any additional flavoring to the recipe either.  I  highly recommend it." />
  <row Id="33767" PostHistoryTypeId="25" PostId="15849" RevisionGUID="899186ac-bbd1-4831-8483-9bfb2c0874b5" CreationDate="2011-07-01T14:54:20.750" Comment="http://twitter.com/#!/StackCooking/status/86809867817451520" />
  <row Id="33768" PostHistoryTypeId="2" PostId="15874" RevisionGUID="409c6ac7-b3db-4074-a568-dd5f915be891" CreationDate="2011-07-01T15:05:50.837" UserId="6637" Text="I hope someone has an answer.&#xD;&#xA;&#xD;&#xA;Although I have been baking 2 or 3 loaves a week for 4 years using a breadmaker, and I haven't recently changed my flour mix or any ingredient proportions, my last 3 loaves have risen fully as normal, but, when cutting a slice, the bread is sticky and heavy and goes to paste when chewing it.&#xD;&#xA;&#xD;&#xA;The bread has also become friable, the gluten structure seems to have gone, i can pull the slice apart easily, it has no structure holding it together. The air bubble distibution in the loaf is good and even as normal, no large air pockets.&#xD;&#xA;&#xD;&#xA;I tried reducing the usual amount of water, no difference. The yeast is new, the flours are new. If it makes an difference, this has happened after the recent hot weather although my ingredients are stored away from warm or humid air.&#xD;&#xA;&#xD;&#xA;Any ideas, I am wary of baking another now, and we need some bread cooked !!&#xD;&#xA;&#xD;&#xA;Regards Jonathan" />
  <row Id="33769" PostHistoryTypeId="1" PostId="15874" RevisionGUID="409c6ac7-b3db-4074-a568-dd5f915be891" CreationDate="2011-07-01T15:05:50.837" UserId="6637" Text="bread sticky after baking" />
  <row Id="33770" PostHistoryTypeId="3" PostId="15874" RevisionGUID="409c6ac7-b3db-4074-a568-dd5f915be891" CreationDate="2011-07-01T15:05:50.837" UserId="6637" Text="&lt;breadmaking&gt;" />
  <row Id="33771" PostHistoryTypeId="2" PostId="15875" RevisionGUID="30395a62-38d8-45cd-8fbe-7e1c437a00ea" CreationDate="2011-07-01T15:09:35.203" UserId="6638" Text="How were the burgers shaped? If formed firmly in a press rather than just scooped out and hand patted, air pockets would be reduced and a nicer edge created.&#xD;&#xA;&#xD;&#xA;In a skillet, I pack heavy wet burger mix directly into rings and let the bottom crust form before lifting out ring. No breaking apart upon flipping. For grill...trickier: maybe cheat badly and first give a quick zap in the microwave just to set. Alternatively, freeze and pop onto grill." />
  <row Id="33772" PostHistoryTypeId="2" PostId="15876" RevisionGUID="e0abd4ae-f66c-4040-932b-85e104e60358" CreationDate="2011-07-01T15:14:19.347" UserId="6638" Text="Marmite too exotic? A little goes a long way. What's not to love about a food made from the dregs?" />
  <row Id="33773" PostHistoryTypeId="2" PostId="15877" RevisionGUID="49314857-5ad0-403d-ae4d-58bc4966c495" CreationDate="2011-07-01T15:21:04.507" UserId="6638" Text="Some confusion may have arisen from the misuse of the term gelatin ie gums jelly = gelatin.&#xD;&#xA;Some recipes actually call for 'vegetarian gelatin' which I reckon must be agar..." />
  <row Id="33774" PostHistoryTypeId="2" PostId="15878" RevisionGUID="66ebb20e-bc2b-4723-bb74-00a03604803b" CreationDate="2011-07-01T15:28:23.877" UserId="6638" Text="massaman curry paste was made for pumpkin. Throw in some cashews for extra richness.&#xD;&#xA;&#xD;&#xA;dark mexican mole sauce equally yum. celeriac would be a nice addition.&#xD;&#xA;&#xD;&#xA;Guilin chili sauce straight out of the jar and smeared on roast/grilled pumpkin is an easy side-dish" />
  <row Id="33775" PostHistoryTypeId="16" PostId="15878" RevisionGUID="0ccb5090-1024-436f-b8fc-805b762b1ea7" CreationDate="2011-07-01T15:28:23.877" UserId="6638" />
  <row Id="33776" PostHistoryTypeId="6" PostId="15871" RevisionGUID="a8c5d292-222d-48e0-855a-144a9ad10be0" CreationDate="2011-07-01T15:31:28.750" UserId="41" Comment="edited tags" Text="&lt;language&gt;&lt;beans&gt;" />
  <row Id="33777" PostHistoryTypeId="2" PostId="15879" RevisionGUID="d54b9dce-c263-486a-9c0c-84ed7e027611" CreationDate="2011-07-01T15:34:51.177" UserId="4086" Text="I am going to buy a new teflon pan and seem to run into bad luck with cheaply made ones which flake off too quickly. Also can any good brand teflon pan withstand automatic dishwashers?" />
  <row Id="33778" PostHistoryTypeId="1" PostId="15879" RevisionGUID="d54b9dce-c263-486a-9c0c-84ed7e027611" CreationDate="2011-07-01T15:34:51.177" UserId="4086" Text="What is a good brand for teflon pans?" />
  <row Id="33779" PostHistoryTypeId="3" PostId="15879" RevisionGUID="d54b9dce-c263-486a-9c0c-84ed7e027611" CreationDate="2011-07-01T15:34:51.177" UserId="4086" Text="&lt;cookware&gt;&lt;teflon&gt;" />
  <row Id="33780" PostHistoryTypeId="2" PostId="15880" RevisionGUID="f572ee19-a317-4fb7-8138-cb759f8a13a3" CreationDate="2011-07-01T15:37:46.333" UserId="6638" Text="For stewing, I love Green Jackfruit -canned or frozen. Fooled me entirely in a Malaysian curry. Needs long gentle simmering in flavorful broth/sauce. Flakes fleshily when forked.&#xD;&#xA;&#xD;&#xA;Beancurd sticks are those shrivelled yellow plastic batons in cellaphane packs that cook up first rubbery then slowly disintegrating to desired tenderness. Forgot it once in a hotpot for 2 hrs and it was chicken soup!" />
  <row Id="33781" PostHistoryTypeId="5" PostId="15863" RevisionGUID="144e3463-dea0-46ba-9439-b8f2e89e342e" CreationDate="2011-07-01T16:49:53.150" UserId="4638" Comment="Added more detail about watt importance" Text="I've always used the cheapest hand mixers (around 10 Euro). But I damaged a beater of my current one when I tried to make whipped canache - it was obviously too hard. So I plan to get a new one. Strangely, on paper there isn't much difference between 10 Euro models and 50 Euro models. They all come with foam beaters, dough hooks and 5 speeds. &#xD;&#xA;&#xD;&#xA;1. What are important things to look for in a good mixer? &#xD;&#xA;1. Can I use the watt numbers to make a meaningful comparison between models by different manufacturers? How important are they? &#xD;&#xA;I know that the watt numbers are supposed to indicate motor power. But I don't know if they have a meaning in the world of hand mixers, or if they have fallen prey to senseless inflation, the way loudspeaker watt number have. And if they are still meaningful, what is their relative importance as compared to other features?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I don't have a food processor or stand mixer, so the hand held mixer should be capable of doing a lot. " />
  <row Id="33783" PostHistoryTypeId="2" PostId="15882" RevisionGUID="fdcb35cc-a9bf-4c96-915f-8a1868da23b4" CreationDate="2011-07-01T17:46:22.883" UserId="6640" Text="If kept in the fridge, they discolor and lose their aroma. Should I be keeping them in airtight containers or inside something airy?" />
  <row Id="33784" PostHistoryTypeId="1" PostId="15882" RevisionGUID="fdcb35cc-a9bf-4c96-915f-8a1868da23b4" CreationDate="2011-07-01T17:46:22.883" UserId="6640" Text="How do I keep herbs like Parsley, Coriander, Mint leaves fresh for long?" />
  <row Id="33785" PostHistoryTypeId="3" PostId="15882" RevisionGUID="fdcb35cc-a9bf-4c96-915f-8a1868da23b4" CreationDate="2011-07-01T17:46:22.883" UserId="6640" Text="&lt;herbs&gt;&lt;fridge&gt;" />
  <row Id="33786" PostHistoryTypeId="25" PostId="15845" RevisionGUID="98edd317-a712-4971-9c26-a7c1de4407e6" CreationDate="2011-07-01T17:54:21.927" Comment="http://twitter.com/#!/StackCooking/status/86855171421900800" />
  <row Id="33787" PostHistoryTypeId="2" PostId="15883" RevisionGUID="b00c36ca-cb5d-4017-be07-7e4940d6bd65" CreationDate="2011-07-01T18:06:32.677" UserId="2404" Text="After much experimentation, I have found that the keys to avoiding the off-white foam/scum are:&#xD;&#xA;&#xD;&#xA;1. Use eggs that are as fresh as possible, as this greatly reduces the amount of scum.&#xD;&#xA;2. Use white vinegar instead of malt vinegar, as this avoids discolouring the scum, which makes it more visible." />
  <row Id="33789" PostHistoryTypeId="6" PostId="15709" RevisionGUID="0251faa8-495d-4979-b372-f90fd6ec02a4" CreationDate="2011-07-01T18:39:50.377" UserId="6345" Comment="tags" Text="&lt;language&gt;&lt;french-cuisine&gt;" />
  <row Id="33790" PostHistoryTypeId="5" PostId="15882" RevisionGUID="f323e58b-c35e-4259-ab0d-d55ac44ad359" CreationDate="2011-07-01T19:47:21.500" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How to Store Fresh Herbs](http://cooking.stackexchange.com/questions/139/how-to-store-fresh-herbs)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;If kept in the fridge, they discolor and lose their aroma. Should I be keeping them in airtight containers or inside something airy?" />
  <row Id="33791" PostHistoryTypeId="10" PostId="15882" RevisionGUID="4fd78965-11bf-4547-9ab2-66020024b235" CreationDate="2011-07-01T19:47:20.470" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33792" PostHistoryTypeId="25" PostId="15874" RevisionGUID="2153e214-38fd-4c21-9d43-93cc8ef9368a" CreationDate="2011-07-01T23:54:23.973" Comment="http://twitter.com/#!/StackCooking/status/86945777615781888" />
  <row Id="33793" PostHistoryTypeId="2" PostId="15884" RevisionGUID="cc7b5fb0-3c12-4c33-81d7-a425a9622f82" CreationDate="2011-07-02T02:14:47.720" UserId="5885" Text="The standard chutneys served with poppadums in most Yorkshire and Midlands restaurants are usually mango chutney (sweet), lime pickled in oil (sour), chopped lightly spiced onion, and variations on the &quot;mint and yoghurt&quot; hari - if it is white, just mint and yoghurt, green, may be also with coriander but usually means it has been coloured, pink usually indicates that powdered chili has been added. If it is a classy place, you sometimes get fresh pomegranite seeds mixed with the chopped onion.&#xD;&#xA;&#xD;&#xA;Y'know, everybody calls them poppadums, but what you usually get are pappads - real poppadums are much smaller diameter and lighter texture. " />
  <row Id="33794" PostHistoryTypeId="2" PostId="15885" RevisionGUID="283680ac-3976-4462-a6e7-4759174bb60e" CreationDate="2011-07-02T04:11:44.920" UserId="6345" Text="It is not a good idea to combine ANY teflon pan with an automatic dishwasher, regardless of what the manufacturer says.  &#xD;&#xA;&#xD;&#xA;But fortunately for you, I have handy the Cook's Illustrated from October 2010, which did a nonstick skillet (aka frying pan aka saute pan) review.  **According to them, even the best nonstick coatings won't survive more than a year or two of heavy use.  This makes proper care all the more important**. Brand also isn't a good indicator of coating quality, because many pan manufacturers buy coatings from the same suppliers.  To quote the article:&#xD;&#xA;&#xD;&#xA;&gt; Most cookware manufacturers don't make their own nonstick coating; they buy it from suppliers offering a menu of options, from basic to premium, and spray it on their pans.  It's similar to painting a room; the quality of nonstick coating is determined not only by what's in it but also by how carefully it's applied and cured, and how many coats the manufacturer decides to put on.&#xD;&#xA;&#xD;&#xA;They found the **T-Fal Professional Total Nonstick Fry Pan ($35)** had a nonstick coating that outperformed the other pans by a significant margin, probably due to its 5-layer nonstick coating (most pans use 2-3 layers).  The only fly in the ointment was its handle, which had rivets that loosened after abuse.  But, for $35 that isn't bad. &#xD;&#xA;&#xD;&#xA;If you're looking for something cheaper than that, I'd suggest you look at construction and not brand.  Pick a heavy pan (for its size), with either solid, thick-gauge aluminum OR a multi-ply construction.  If you're cooking eggs, avoid hard-anodized aluminum interiors, as they don't help prevent adhesion of eggs, and just cost more.  The nonstick layer should look thick and smooth, not slightly textured.   &#xD;&#xA;&#xD;&#xA;My most-used frying pan (the default egg pan) is a small T-Fal that cost all of $7. The important thing is that it has the right construction and I treat it correctly; I'm careful not to scratch the surface with utensils, I never use a scouring pad on it, and it can't go near the dishwasher.  This makes more of a difference than picking a fancy brand." />
  <row Id="33795" PostHistoryTypeId="2" PostId="15886" RevisionGUID="f9b575e9-f249-4b58-8411-7974c007f413" CreationDate="2011-07-02T04:38:11.760" UserId="6345" Text="It sounds like the breadmaker is not cooking properly.  If the bread dough feels correct but is the baked loaf is fragile and sticky inside, it is under-cooked.  This could be a result of problems with a thermostat, heating element, or possibly the timer.&#xD;&#xA;&#xD;&#xA;To solve this problem, try taking the bread maker out of equation by baking in an oven.  Use an inverted, oiled sheet pan, and hand-shape the dough (The Fresh Loaf has instructions), or use an appropriately-sized loaf pan.  Check the bread 5 minutes before it should be cooked (to make sure it doesn't over-bake due to using oven instead of bread-maker), and keep checking it every 5 or so minutes until done.  &#xD;&#xA;&#xD;&#xA;If this solves the problem, use the breadmaker for mixing and not baking... or replace/repair it. " />
  <row Id="33796" PostHistoryTypeId="2" PostId="15887" RevisionGUID="22dc7645-9027-492d-b7cc-eecf1b823e73" CreationDate="2011-07-02T05:27:32.793" UserId="5258" Text="Pepperplate http://pepperplate.com has a web site, which is great for collecting recipes and they also have both iPhone and iPad apps. iPhone app is convenient when shopping, iPad app when actually cooking. &#xD;&#xA;&#xD;&#xA;I was about to implement something like Pepperplate myself, but then found them and been happy so far. There is some annoying bugs in apps, but I hope they get them sorted out." />
  <row Id="33797" PostHistoryTypeId="5" PostId="15885" RevisionGUID="9170df04-5925-4973-90b2-4fbfdcc0b1f5" CreationDate="2011-07-02T05:41:02.033" UserId="6345" Comment="why is gauge important" Text="It is not a good idea to combine ANY teflon pan with an automatic dishwasher, regardless of what the manufacturer says.  &#xD;&#xA;&#xD;&#xA;But fortunately for you, I have handy the Cook's Illustrated from October 2010, which did a nonstick skillet (aka frying pan aka saute pan) review.  **According to them, even the best nonstick coatings won't survive more than a year or two of heavy use.  This makes proper care all the more important**. Brand also isn't a good indicator of coating quality, because many pan manufacturers buy coatings from the same suppliers.  To quote the article:&#xD;&#xA;&#xD;&#xA;&gt; Most cookware manufacturers don't make their own nonstick coating; they buy it from suppliers offering a menu of options, from basic to premium, and spray it on their pans.  It's similar to painting a room; the quality of nonstick coating is determined not only by what's in it but also by how carefully it's applied and cured, and how many coats the manufacturer decides to put on.&#xD;&#xA;&#xD;&#xA;They found the **T-Fal Professional Total Nonstick Fry Pan ($35)** had a nonstick coating that outperformed the other pans by a significant margin, probably due to its 5-layer nonstick coating (most pans use 2-3 layers).  The only fly in the ointment was its handle, which had rivets that loosened after abuse.  But, for $35 that isn't bad. &#xD;&#xA;&#xD;&#xA;**If you're looking for something cheaper than that, I'd suggest you look at construction and not brand.  Pick a heavy pan (for its size), with either solid, thick-gauge aluminum OR a multi-ply construction.**  This combination ensures the pan will heat evenly and rapidly (crucial for eggs), and is resistant to warping (important if you use an electric range). If you're cooking eggs, avoid hard-anodized aluminum interiors, as they don't help prevent adhesion of eggs, and just cost more.  The nonstick layer should look thick and smooth, not slightly textured.   &#xD;&#xA;&#xD;&#xA;My most-used frying pan (the default egg pan) is a small T-Fal that cost all of $7. The important thing is that it has the right construction and I treat it correctly; I'm careful not to scratch the surface with utensils, I never use a scouring pad on it, and it can't go near the dishwasher.  This makes more of a difference than picking a fancy brand." />
  <row Id="33798" PostHistoryTypeId="25" PostId="15879" RevisionGUID="f65f8cd3-26c0-4d08-af21-2829a4c7b960" CreationDate="2011-07-02T05:54:25.733" Comment="http://twitter.com/#!/StackCooking/status/87036382937227264" />
  <row Id="33799" PostHistoryTypeId="2" PostId="15888" RevisionGUID="2f062aa4-c844-46ca-a391-7fb6a32b3f90" CreationDate="2011-07-02T08:23:37.680" UserId="6646" Text="I have just purchased 250g of Lescure salted butter (Beurre Demi-Sel) with a best before date of 23 July 2011. Today is the 2nd July 2011. I thought that butter has a shelf life of months, not 21 days! &#xD;&#xA;&#xD;&#xA;What is the shelf life of salted butter supposed to be?  Is my shop holding old stock or am I just being paranoid?" />
  <row Id="33800" PostHistoryTypeId="1" PostId="15888" RevisionGUID="2f062aa4-c844-46ca-a391-7fb6a32b3f90" CreationDate="2011-07-02T08:23:37.680" UserId="6646" Text="What is the expected shelf life of salted butter?" />
  <row Id="33801" PostHistoryTypeId="3" PostId="15888" RevisionGUID="2f062aa4-c844-46ca-a391-7fb6a32b3f90" CreationDate="2011-07-02T08:23:37.680" UserId="6646" Text="&lt;storage-lifetime&gt;&lt;salt&gt;&lt;butter&gt;" />
  <row Id="33802" PostHistoryTypeId="25" PostId="15863" RevisionGUID="9ab4ba0a-6192-4aeb-90de-9db007330e11" CreationDate="2011-07-02T08:54:26.023" Comment="http://twitter.com/#!/StackCooking/status/87081682494173184" />
  <row Id="33803" PostHistoryTypeId="2" PostId="15889" RevisionGUID="6d8ac88c-e6a1-4dab-a133-28e7949c1b45" CreationDate="2011-07-02T10:47:08.230" UserId="4638" Text="There is a possible case that the butter isn't old. McGee writes that butter made from unpasteurized cream should be eaten within 10 days, else its unique aroma is lost. Maybe the addition of salt and/or other preservatives stretch that to over 20 days, or the manufacturer is being optimistic. &#xD;&#xA;&#xD;&#xA;On the other hand, even if the butter is old, there is no need for concern. Butter doesn't catch germs or molds. It can go rancid, but this is a chemical change, which happens slowly. The affected parts are visible, and after removing them, there is no problem with the remaining butter - this is no invisible penetration as with mold. The butter must get really old (maybe &gt; 6 months) to get small pockets of rancidity on the inside which are too much trouble to remove. And even if they aren't removed properly, eating small amounts of rancid butter isn't a health concern (although the taste is ruined). &#xD;&#xA;&#xD;&#xA;Butter also doesn't undergo signinficant changes when it ages - it isn't like eggs, which are good to eat for weeks, but behave differently when fresh. So eating old butter isn't worse than eating fresh butter (with the exception of the raw-cream butter mentioned above). &#xD;&#xA;&#xD;&#xA;For these reasons, I wouldn't worry about the butter. Unless it was sold as raw cream butter, it is probably old stock. But it is still good to eat, and will be good to eat well past its stamped date. If it should develop an oxidized layer on the outside, just cutting it away will be good enough. " />
  <row Id="33804" PostHistoryTypeId="25" PostId="15888" RevisionGUID="b048f01c-44bf-4796-84eb-aee3175afb25" CreationDate="2011-07-02T11:54:26.200" Comment="http://twitter.com/#!/StackCooking/status/87126981711364096" />
  <row Id="33805" PostHistoryTypeId="5" PostId="15885" RevisionGUID="4ee498cd-7f47-445f-b1c9-f4eabed7d1b3" CreationDate="2011-07-02T12:05:33.323" UserId="6345" Comment="T-Fal vs tefal" Text="It is not a good idea to combine ANY teflon pan with an automatic dishwasher, regardless of what the manufacturer says.  &#xD;&#xA;&#xD;&#xA;But fortunately for you, I have handy the Cook's Illustrated from October 2010, which did a nonstick skillet (aka frying pan aka saute pan) review.  **According to them, even the best nonstick coatings won't survive more than a year or two of heavy use.  This makes proper care all the more important**. Brand also isn't a good indicator of coating quality, because many pan manufacturers buy coatings from the same suppliers.  To quote the article:&#xD;&#xA;&#xD;&#xA;&gt; Most cookware manufacturers don't make their own nonstick coating; they buy it from suppliers offering a menu of options, from basic to premium, and spray it on their pans.  It's similar to painting a room; the quality of nonstick coating is determined not only by what's in it but also by how carefully it's applied and cured, and how many coats the manufacturer decides to put on.&#xD;&#xA;&#xD;&#xA;They found the **Tefal (T-Fal in the States) Professional Total Nonstick Fry Pan ($35)** had a nonstick coating that outperformed the other pans by a significant margin, probably due to its 5-layer nonstick coating (most pans use 2-3 layers).  The only fly in the ointment was its handle, which had rivets that loosened after abuse.  But, for $35 that isn't bad. &#xD;&#xA;&#xD;&#xA;**If you're looking for something cheaper than that, I'd suggest you look at construction and not brand.  Pick a heavy pan (for its size), with either solid, thick-gauge aluminum OR a multi-ply construction.**  This combination ensures the pan will heat evenly and rapidly (crucial for eggs), and is resistant to warping (important if you use an electric range). If you're cooking eggs, avoid hard-anodized aluminum interiors, as they don't help prevent adhesion of eggs, and just cost more.  The nonstick layer should look thick and smooth, not slightly textured.   &#xD;&#xA;&#xD;&#xA;My most-used frying pan (the default egg pan) is a small T-Fal that cost all of $7. The important thing is that it has the right construction and I treat it correctly; I'm careful not to scratch the surface with utensils, I never use a scouring pad on it, and it can't go near the dishwasher.  This makes more of a difference than picking a fancy brand." />
  <row Id="33806" PostHistoryTypeId="5" PostId="6464" RevisionGUID="01f3ddee-2c33-4d1d-9cd8-01cfa5ca913f" CreationDate="2011-07-02T15:00:18.490" UserId="1229" Comment="used a better word, instead of &quot;variation&quot;" Text="There are many recipes (or recipe variants) that require honey as ingredient.&#xD;&#xA;&#xD;&#xA;- Barbecue Spareribs&#xD;&#xA;- Honey Lamb Chops&#xD;&#xA;- Honey Raisin Choc Drops&#xD;&#xA;- Honey Shortbread Biscuits&#xD;&#xA;- Chocolate Chip Cookies&#xD;&#xA;- Krispie Shortcake&#xD;&#xA;- Honey, Lemon and Rosemary Marinade&#xD;&#xA;- Pear and Almond Tart&#xD;&#xA;&#xD;&#xA;May I generally use maple syrup in recipes that call for honey?  &#xD;&#xA;Are there guidelines for when that substitution will work well?" />
  <row Id="33808" PostHistoryTypeId="2" PostId="15891" RevisionGUID="e97a3ae4-9827-4d1a-bcbe-d27aefac04ba" CreationDate="2011-07-02T15:22:47.613" UserId="5027" Text="Another aspect to quality that is difficult to measure and that is the authenticity of the spice itself. Take saffron threads for example. The yellow threads lack the coveted flavor of saffron that the red threads deliver. Here we enter the gray area of preference but paying less for saffron cut with too many yellow threads will affect the taste of the dish. With cinnamon there are price differences between Ceylon (true) cinnamon and cassia. Vanilla is another complex spice where price usually reflects quality. Inexpensive vanilla may not be an authentic vanilla bean extract (Here's more on what to watch for in vanilla: http://bit.ly/b2uTYj ).&#xD;&#xA;&#xD;&#xA;In the U.S. you may also be paying for convenience. For example, when you purchase pumpkin pie spice off the shelf the spices are pre-ground and pre-mixed. In the short-term that little jar may seem less expensive than purchasing the individual spices. But if you factor in, (as Rincewind wisely pointed out), freshness, then in the long run it is more cost effective to purchase the whole form and grind as necessary (except I always purchase cinnamon in a ground form...that question has been discussed here before.) &#xD;&#xA;&#xD;&#xA;Whew...great topic, hope my .02 was helpful. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="33809" PostHistoryTypeId="2" PostId="15892" RevisionGUID="7615160f-de91-463e-9ddc-490a4fca7b6e" CreationDate="2011-07-02T16:56:06.753" UserId="6647" Text="We get quite a lot of power cuts were we live and it's forever resetting the clock on my Range Cooker. We inherited it when we bought the house and we can't find the instructions. Every time I try the website I get lost as I don't know the model number of the cooker.&#xD;&#xA;&#xD;&#xA;For the sake of posterity and saving other people being inflicted with their website navigability please how do you reset the built in clock?" />
  <row Id="33810" PostHistoryTypeId="1" PostId="15892" RevisionGUID="7615160f-de91-463e-9ddc-490a4fca7b6e" CreationDate="2011-07-02T16:56:06.753" UserId="6647" Text="How do I reset the clock on my Leisure Range Cooker?" />
  <row Id="33811" PostHistoryTypeId="3" PostId="15892" RevisionGUID="7615160f-de91-463e-9ddc-490a4fca7b6e" CreationDate="2011-07-02T16:56:06.753" UserId="6647" Text="&lt;equipment&gt;" />
  <row Id="33812" PostHistoryTypeId="5" PostId="15757" RevisionGUID="1821c2f1-bad7-46e6-8023-910ae237bcd7" CreationDate="2011-07-02T16:56:42.183" UserId="6345" Comment="toxins" Text="**Absolutely not,** unless the water was at or below fridge temperature to begin with.  There's a lag time between when the temperature of a food product increases and when the bacteria go into exponential replication.  The rule of thumb is 2 hours in the danger zone of 40F to 140F.&#xD;&#xA;&#xD;&#xA;Anything above that and you're taking an exponentially increasing risk, the longer the time is.  7 hours is just beyond the pale.  Also, remember that some bacteria generate toxins; even if the steak is cooked enough to kill them, the toxins may survive the cooking process to make you quite ill.&#xD;&#xA;&#xD;&#xA;*That said, if it were steak worth more than $20 I'd probably trim off the exterior and cook it anyway, to medium doneness.  But I trust my stomach to take it and am willing to risk a little upset stomach for a good steak.*" />
  <row Id="33813" PostHistoryTypeId="2" PostId="15893" RevisionGUID="1fad1798-23fc-4263-a992-3349dcab1e8d" CreationDate="2011-07-02T17:13:22.470" UserId="4489" Text="I bought a mango this morning that seemed to be ripe; at least it was the ripest of the bunch. I'm somewhat acquainted with picking out red/green mangoes, but this was my first exposure to yellow mangoes, and I apparently chose poorly.&#xD;&#xA;&#xD;&#xA;After slicing up the whole thing, I realized my mistake, and as it is, the fruit is so sour it is inedible. &#xD;&#xA;&#xD;&#xA;If it were a lesser fruit (say, a nectarine), I might just toss it, but I'm trying to be resourceful, and mangoes are not inexpensive around here, so I'd like to make use of it. What uses are there for an underripe mango? I thought of simmering it with milk and a little sugar, but I can only guess as to how how things would turn out." />
  <row Id="33814" PostHistoryTypeId="1" PostId="15893" RevisionGUID="1fad1798-23fc-4263-a992-3349dcab1e8d" CreationDate="2011-07-02T17:13:22.470" UserId="4489" Text="How can I make use of an underripe mango" />
  <row Id="33815" PostHistoryTypeId="3" PostId="15893" RevisionGUID="1fad1798-23fc-4263-a992-3349dcab1e8d" CreationDate="2011-07-02T17:13:22.470" UserId="4489" Text="&lt;fruit&gt;" />
  <row Id="33816" PostHistoryTypeId="2" PostId="15894" RevisionGUID="5b2ce76d-fcd4-411e-95af-fc97c1aac0f6" CreationDate="2011-07-02T17:16:56.040" UserId="4489" Text="Both of the answers provided were good suggestions for making and maintaining a cooler fire, but neither addressed the issue of cooling off an already-hot fire. &#xD;&#xA;&#xD;&#xA;I doused it bit-by-bit until I hit the temp range I wanted, but I killed the fire in the process. There was plenty of smoke flavor in the meat by that point, so I finished it indoors." />
  <row Id="33817" PostHistoryTypeId="2" PostId="15895" RevisionGUID="51412d28-9485-42d6-b9a1-bbd549defbb7" CreationDate="2011-07-02T17:32:09.207" UserId="4638" Text="If you simmer milk with acid, the milk will curdle. I wouldn't go this way. &#xD;&#xA;&#xD;&#xA;If you insist on a sweet application, you have to add sugar (or another sweetener) to the mango. A sweet taste will cover acidity perfectly. You can either cook it with sugar syrup, or macerate it. After that, pureeing is probably best, because you want to avoid hard sour pieces in sweet sauce. From then on, your fantasy is the limit. Jam (maybe in combination with another fruit - how about that nectarine and some Grand Marnier?), sorbet, candy, yogurt-based smoothie, jello in molds or as a cake layer, mixing with cheese to create a spread or a mango cheesecake - everything is possible. The taste, however, will be less than optimal, because unripe fruit is not only sour, it doesn't have yet its full aroma. Still, it will work - not as well as a ripe mango, but it will be OK. &#xD;&#xA;&#xD;&#xA;Sweet isn't the only option. The classic use for an unripe mango is to put its sourness to good use and prepare a mango chutney. Again, you can stay traditional and make it pure, or experiment with additional fruit and spice combinations. Then use the chutney as a dip or sauce in savory dishes. " />
  <row Id="33818" PostHistoryTypeId="2" PostId="15896" RevisionGUID="0392bfec-bb02-4b3f-89fe-5fd99d3f326c" CreationDate="2011-07-02T17:38:48.900" UserId="6345" Text="If you put it out on the counter, it will ripen on its own.  To speed this process, you can put it in a paper or mostly-closed plastic bag; this will help retain ethylene gas, which fruits emit, and which speeds ripening.  &#xD;&#xA;&#xD;&#xA;Alternately, green mangoes are a prized part of Southeast-Asian cooking, where their tartness is used to add tang to savory dishes.  In this use, **green mangoes are often combined with salt, chili peppers, sometimes lime juice, and sometimes soy or fish sauces**.  Coconut milk is another common flavor combination, for example coconut rice topped with green mango preserves. &#xD;&#xA;&#xD;&#xA;In particular, Thai cuisine makes an extensive use of green mangoes.  For an example, look at this [green mango salad recipe][1].  In India, they may be sliced and topped with salt and lime juice, or pickled, or incorporated into a delicious green mango chutney.  Indians also grind dried green mango into *amchur*, a sour powder used in curries and other dishes.  &#xD;&#xA;&#xD;&#xA;Central American cuisine also includes green mangoes, and they serve it sliced with salt, vinegar, pepper, and hot sauce.  Topping with toasted pumpkin seeds is also common. &#xD;&#xA;&#xD;&#xA;**:Edit:**&#xD;&#xA;The one common thread here is that **green mangoes are generally used in savory, not sweet dishes.**  The flavor works best with salty and spicy combinations, with (brown) sugar as a secondary, background note.  I would discourage combining green mango with milk, unless you want the acid to curdle it into curds and whey. &#xD;&#xA;&#xD;&#xA;  [1]: http://thaifood.about.com/od/thaisnacks/r/greenmangosalad.htm" />
  <row Id="33819" PostHistoryTypeId="6" PostId="15893" RevisionGUID="2d7d012a-3da5-4860-b9e6-2bd038136560" CreationDate="2011-07-02T17:43:18.523" UserId="6345" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;fruit&gt;&lt;mango&gt;" />
  <row Id="33820" PostHistoryTypeId="5" PostId="15896" RevisionGUID="8a907926-fffb-4b4a-bb41-1420cfb2098a" CreationDate="2011-07-02T17:44:59.613" UserId="6345" Comment="cut vs. uncut mango" Text="If you have a WHOLE, UNCUT green mango, you can ripen it on the counter.  To speed this process, the mango may be place in a paper or partially-sealed plastic bag; this will help retain the ethylene gas fruits emit, which speeds ripening.  &#xD;&#xA;&#xD;&#xA;Once cut, you'll have to put your mango to use. Fortunately, green mangoes are a prized part of Southeast-Asian cooking, where their tartness is used to add tang to savory dishes!  In this use, **green mangoes are often combined with salt, chili peppers, sometimes lime juice, and sometimes soy or fish sauces**.  Coconut milk is another common flavor combination, for example coconut rice topped with green mango preserves. &#xD;&#xA;&#xD;&#xA;In particular, Thai cuisine makes an extensive use of green mangoes.  For an example, look at this [green mango salad recipe][1].  In India, they may be sliced and topped with salt and lime juice, or pickled, or incorporated into a delicious green mango chutney.  Indians also grind dried green mango into *amchur*, a sour powder used in curries and other dishes.  &#xD;&#xA;&#xD;&#xA;Central American cuisine also includes green mangoes, and they serve it sliced with salt, vinegar, pepper, and hot sauce.  Topping with toasted pumpkin seeds is also common. &#xD;&#xA;&#xD;&#xA;**:Edit:**&#xD;&#xA;The one common thread here is that **green mangoes are generally used in savory, not sweet dishes.**  This is because the flavor of under-ripe mango is quite different from that of ripe ones. This different flavor works best with salty and spicy combinations, with (brown) sugar as a secondary, background note, not as a dominant flavor.  I would particularly discourage combining green mango with milk, unless you want the acid to curdle it into curds and whey. &#xD;&#xA;&#xD;&#xA;  [1]: http://thaifood.about.com/od/thaisnacks/r/greenmangosalad.htm" />
  <row Id="33821" PostHistoryTypeId="25" PostId="15893" RevisionGUID="8f61b2b6-fc93-439d-bf36-c04ade2f8eb2" CreationDate="2011-07-02T17:54:26.387" Comment="http://twitter.com/#!/StackCooking/status/87217579453710336" />
  <row Id="33822" PostHistoryTypeId="2" PostId="15897" RevisionGUID="676b0b4d-9be5-4af9-9517-b7c8a7b10322" CreationDate="2011-07-02T17:55:15.283" UserId="4442" Text="I don't know how to reset your clock, but it might be worthwhile investing in an Uninterruptible Power Supply (UPS) to deal with the power outages." />
  <row Id="33823" PostHistoryTypeId="2" PostId="15898" RevisionGUID="7e05868d-bb9e-4ac6-8cf6-79d3d959a9c9" CreationDate="2011-07-02T19:22:25.270" UserId="5258" Text="I just prepared my first scallop dish. The recipe instructed to remove roe (the orange part) before searing, as it cooks much faster than the rest of a scallop. As this was my first try, I ended up not using it for the dish. &#xD;&#xA;&#xD;&#xA;Afterwards, I read a bit about scallop roe and it seems that many cooks actually sear it together with the rest of the scallop. Also it's a delicacy in China. Some instructions indicated that I should dry roe in oven, powder it and use it later to give extra taste to broths etc. &#xD;&#xA;&#xD;&#xA;What is the best way to use it? If I dry and powder it, how should I store it and in which kind of dishes should I use it? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33824" PostHistoryTypeId="1" PostId="15898" RevisionGUID="7e05868d-bb9e-4ac6-8cf6-79d3d959a9c9" CreationDate="2011-07-02T19:22:25.270" UserId="5258" Text="What to do with unused scallops' roe?" />
  <row Id="33825" PostHistoryTypeId="3" PostId="15898" RevisionGUID="7e05868d-bb9e-4ac6-8cf6-79d3d959a9c9" CreationDate="2011-07-02T19:22:25.270" UserId="5258" Text="&lt;culinary-uses&gt;&lt;scallops&gt;" />
  <row Id="33826" PostHistoryTypeId="2" PostId="15899" RevisionGUID="87109b3a-dc9c-4afa-be2b-134ad5485593" CreationDate="2011-07-02T19:31:20.957" UserId="5714" Text="I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago.  I'm looking for a closest approximation of a recipe that will still taste good. (I don't know if cooking.SE will tolerate this kind of question, since it's a bit off-topic, but here goes.)&#xD;&#xA;&#xD;&#xA;The dish was composed of:&#xD;&#xA;&#xD;&#xA;- Dark brown noodles, a bit thick&#xD;&#xA;- Chicken that was reddish and deep-fried; it was very crispy&#xD;&#xA;- Chopped vegetables; zucchini at the least.&#xD;&#xA;&#xD;&#xA;The dish was pretty dry; it didn't have any curry, sauce, or any other ingredients, really.&#xD;&#xA;&#xD;&#xA;How would I make a dish like this? Or, what's the closest to this dish that I can find a recipe for?" />
  <row Id="33827" PostHistoryTypeId="1" PostId="15899" RevisionGUID="87109b3a-dc9c-4afa-be2b-134ad5485593" CreationDate="2011-07-02T19:31:20.957" UserId="5714" Text="Thai Chicken and Noodles Recipe Recreation" />
  <row Id="33828" PostHistoryTypeId="3" PostId="15899" RevisionGUID="87109b3a-dc9c-4afa-be2b-134ad5485593" CreationDate="2011-07-02T19:31:20.957" UserId="5714" Text="&lt;recipe&gt;&lt;thai-cuisine&gt;" />
  <row Id="33829" PostHistoryTypeId="2" PostId="15900" RevisionGUID="98899763-f1c2-401e-9192-435a88fd2968" CreationDate="2011-07-02T19:37:57.677" UserId="5714" Text="Most of the recipes that call for crispy chicken mention that you *must* leave the skin on. That's what crisps.&#xD;&#xA;&#xD;&#xA;Is it possible to make crispy chicken *without* skin?" />
  <row Id="33830" PostHistoryTypeId="1" PostId="15900" RevisionGUID="98899763-f1c2-401e-9192-435a88fd2968" CreationDate="2011-07-02T19:37:57.677" UserId="5714" Text="Crisping Chicken Without Skin" />
  <row Id="33831" PostHistoryTypeId="3" PostId="15900" RevisionGUID="98899763-f1c2-401e-9192-435a88fd2968" CreationDate="2011-07-02T19:37:57.677" UserId="5714" Text="&lt;chicken&gt;" />
  <row Id="33832" PostHistoryTypeId="2" PostId="15901" RevisionGUID="5c964fa5-5ee7-4e1a-817d-d7137c148c85" CreationDate="2011-07-02T19:49:41.227" UserId="4638" Text="It depends on how you define crisp. &#xD;&#xA;&#xD;&#xA;You can definitely have a different texture on the outer side of a piece of chicken. In fact, you can't have the same texture as on the inside, unless you are making it sous vide. It will be browned, and drier than the inside. But you can't make it go &quot;crack&quot; when you chomp down on it. You can compare it to the outside of a good steak. So if you want the chicken to be crisp, you really need the skin. &#xD;&#xA;&#xD;&#xA;If you don't insist on the chicken itself being crisp, and just need the texture, you can bread the chicken with breadcrumbs, or froth it with batter. Breading is the usual option and works well with pieces shallow fried in a pan, such as chicken breasts or boneless backs. If you are making a whole chicken, you'll have to be creative, and frothing may work better. In any case, a breading or batter cover needs fat to be crisp, so if you are removing the skin for the calorie content, you don't gain anything. " />
  <row Id="33833" PostHistoryTypeId="2" PostId="15902" RevisionGUID="3930ec8f-9a69-475a-bbb5-d47a1a976678" CreationDate="2011-07-02T20:38:33.370" UserId="3404" Text="I just did some neighborhood foraging and picked 30 pounds of red plums.  They are delicious, but even I will have trouble eating them all this week.&#xD;&#xA;&#xD;&#xA;Last year we made jam/preserves but it ended up tasting very prune-like, i.e. not the tasty fresh plum flavor.  We tried varying amounts of heat and sugar and the prune flavor prevailed.  We're open to canning, freezing, drying, making jam, etc. but want to do the best job to capture that tasty plum flavor.  I've read some other answers on what to do with [tart plums][1] and [peaches][2], but our plum challenge is a little different.&#xD;&#xA;&#xD;&#xA;**Question: what is the best method to preserve the *fresh plum-like* flavor?**&#xD;&#xA;&#xD;&#xA;Thanks in advance!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6587/simple-things-to-do-with-very-tart-plums&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/3807/storing-fresh-peaches-for-a-long-time" />
  <row Id="33834" PostHistoryTypeId="1" PostId="15902" RevisionGUID="3930ec8f-9a69-475a-bbb5-d47a1a976678" CreationDate="2011-07-02T20:38:33.370" UserId="3404" Text="Plum storage that tastes like plums, not prunes (I just picked 30 lbs)" />
  <row Id="33835" PostHistoryTypeId="3" PostId="15902" RevisionGUID="3930ec8f-9a69-475a-bbb5-d47a1a976678" CreationDate="2011-07-02T20:38:33.370" UserId="3404" Text="&lt;fruit&gt;&lt;food-preservation&gt;&lt;canning&gt;&lt;plums&gt;" />
  <row Id="33836" PostHistoryTypeId="10" PostId="15892" RevisionGUID="e84436c0-c5c5-4035-8489-cffbfbb6353a" CreationDate="2011-07-02T20:42:03.480" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="33837" PostHistoryTypeId="4" PostId="15902" RevisionGUID="6d3a956e-771b-4b06-a138-9283829391e8" CreationDate="2011-07-02T23:13:06.643" UserId="3404" Comment="edited title" Text="Plum preserving/storage method that tastes like plums, not prunes (I just picked 30 lbs)" />
  <row Id="33838" PostHistoryTypeId="25" PostId="15902" RevisionGUID="2b76d738-0c20-48b2-9320-6562d37eb4b5" CreationDate="2011-07-02T23:54:27.043" Comment="http://twitter.com/#!/StackCooking/status/87308178496294912" />
  <row Id="33839" PostHistoryTypeId="2" PostId="15903" RevisionGUID="0a55f57b-c77f-4776-8757-796a76410dba" CreationDate="2011-07-02T23:58:25.213" UserId="6648" Text="I think it is totaly depended on the environment. If it was at a closed clean area and not very warm it might be safe. Sometimes we left meat meals outside of freezer and eat it again later and nothing happens." />
  <row Id="33840" PostHistoryTypeId="5" PostId="15902" RevisionGUID="523c6738-60a5-4163-bccf-b7a3df679ce3" CreationDate="2011-07-03T00:01:54.263" UserId="446" Comment="removed the TIA for style matching reasons" Text="I just did some neighborhood foraging and picked 30 pounds of red plums.  They are delicious, but even I will have trouble eating them all this week.&#xD;&#xA;&#xD;&#xA;Last year we made jam/preserves but it ended up tasting very prune-like, i.e. not the tasty fresh plum flavor.  We tried varying amounts of heat and sugar and the prune flavor prevailed.  We're open to canning, freezing, drying, making jam, etc. but want to do the best job to capture that tasty plum flavor.  I've read some other answers on what to do with [tart plums][1] and [peaches][2], but our plum challenge is a little different.&#xD;&#xA;&#xD;&#xA;**Question: what is the best method to preserve the *fresh plum-like* flavor?**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6587/simple-things-to-do-with-very-tart-plums&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/3807/storing-fresh-peaches-for-a-long-time" />
  <row Id="33841" PostHistoryTypeId="2" PostId="15904" RevisionGUID="cc67eb36-67bb-4a09-9dbd-e243d33dac7a" CreationDate="2011-07-03T00:37:14.450" UserId="6649" Text="Things that will reduce the acidity bite: sugar, onions, carrots, and red wine. This is because all of these things are very sweet.&#xD;&#xA;&#xD;&#xA;To actually cut acidity: baking soda. But please understand that you should only use a very small amount and skim off the foam that rises to the top. Too much baking soda will alter the flavor and probably ruin your sauce." />
  <row Id="33842" PostHistoryTypeId="2" PostId="15905" RevisionGUID="5cd9a13a-53e4-4b30-b210-833c4d9f4b8b" CreationDate="2011-07-03T00:56:21.670" UserId="6615" Text="Simply frying in deep fat will crisp the outside of the skinless chicken. However it has the draw back of making the meat dry and unpleasant to eat. Best done only with thin strips of meat that will cook quickly and so not dry out too much. If dealing with large bits of meat you can cook normally in an over or water then fry after in hot oil for a short time, just long enough to colour the outside, since the inside is already cooked.&#xD;&#xA;&#xD;&#xA;In China they crisp chicken by covering it in a very thin layer of corn flour before frying. You want just the thinnest coating. Too much will make the chicken look like it's battered like KFC. " />
  <row Id="33843" PostHistoryTypeId="2" PostId="15906" RevisionGUID="d93b6953-f4ad-4fd5-92e5-5717cfdceebc" CreationDate="2011-07-03T01:20:55.707" UserId="6650" Text="who told you that set in tumeric cant be removed? Just use tide to go!" />
  <row Id="33844" PostHistoryTypeId="25" PostId="15871" RevisionGUID="1b2b76f5-aec1-4d87-978f-1165e8f418c6" CreationDate="2011-07-03T02:54:26.983" Comment="http://twitter.com/#!/StackCooking/status/87353477835132929" />
  <row Id="33845" PostHistoryTypeId="2" PostId="15907" RevisionGUID="c351c608-897b-4e6a-8cea-82a10b392c3d" CreationDate="2011-07-03T03:22:17.583" UserId="6652" Text="My Brown Rice Bread is not growing and I do not know if I am doing something wrong or Yeast does not work in Brown Rice Flour.&#xD;&#xA;&#xD;&#xA;I baked Brown Rice Bread in the following way:&#xD;&#xA;600gr Brown Rice Flour&#xD;&#xA;100gr Chuño&#xD;&#xA;Whole Yeast Block&#xD;&#xA;100gr Flax&#xD;&#xA;&#xD;&#xA;Any tips on how to make it grow without any Wheat??&#xD;&#xA;...for someone that cannot eat gluten at all.&#xD;&#xA;Thanks." />
  <row Id="33846" PostHistoryTypeId="1" PostId="15907" RevisionGUID="c351c608-897b-4e6a-8cea-82a10b392c3d" CreationDate="2011-07-03T03:22:17.583" UserId="6652" Text="How do I make Brown Rice Bread grow without any wheat flour??" />
  <row Id="33847" PostHistoryTypeId="3" PostId="15907" RevisionGUID="c351c608-897b-4e6a-8cea-82a10b392c3d" CreationDate="2011-07-03T03:22:17.583" UserId="6652" Text="&lt;baking&gt;&lt;bread&gt;&lt;yeast&gt;&lt;gluten-free&gt;" />
  <row Id="33848" PostHistoryTypeId="2" PostId="15908" RevisionGUID="487666c7-a774-4fb4-a51a-3af365245f53" CreationDate="2011-07-03T05:27:22.210" UserId="6321" Text="Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake.&#xD;&#xA;&#xD;&#xA;However, I couldn't resist sneaking small samples throughout the process, as is my habit. In particular I was interested in the step before the eggs were added. Essentially, it was just a mixture of water, butter, and salt with flour mixed in until it thickened.&#xD;&#xA;&#xD;&#xA;I've looked around for any references to this dough as its own creature, but have not found any. Is there a name for it, ideally so that I can find even *more* ways to use it?" />
  <row Id="33849" PostHistoryTypeId="1" PostId="15908" RevisionGUID="487666c7-a774-4fb4-a51a-3af365245f53" CreationDate="2011-07-03T05:27:22.210" UserId="6321" Text="What is this dough called?" />
  <row Id="33850" PostHistoryTypeId="3" PostId="15908" RevisionGUID="487666c7-a774-4fb4-a51a-3af365245f53" CreationDate="2011-07-03T05:27:22.210" UserId="6321" Text="&lt;dough&gt;" />
  <row Id="33851" PostHistoryTypeId="25" PostId="15844" RevisionGUID="c333b32b-2f58-4274-8b06-c2e1e5f93dfc" CreationDate="2011-07-03T08:54:27.887" Comment="http://twitter.com/#!/StackCooking/status/87444076663816192" />
  <row Id="33852" PostHistoryTypeId="2" PostId="15909" RevisionGUID="279702c0-ad42-45d2-85d4-a0ec8d27517d" CreationDate="2011-07-03T10:06:34.563" UserId="6531" Text="Not sure if there is a specific name for it... I call it a [*roux*][1].&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Roux" />
  <row Id="33853" PostHistoryTypeId="25" PostId="15517" RevisionGUID="a5e70f0a-06d0-4786-9e6d-d02a11ecac31" CreationDate="2011-07-03T11:54:28.253" Comment="http://twitter.com/#!/StackCooking/status/87489379257430016" />
  <row Id="33854" PostHistoryTypeId="2" PostId="15910" RevisionGUID="45975351-838a-4c17-8cae-baca960ad87c" CreationDate="2011-07-03T11:58:21.180" UserId="6499" Text="I have been making a gluten free yogurt bread with the brown rice flour and haven't had any problems.  You are going to need xanthan gum with any kind of gluten free mix you need.  &#xD;&#xA;&#xD;&#xA;With the other gluten free bread recipes I have in my book, they are all calling for a tsp of vinegar in addition to the dry yeast.  Not sure if that helps with the rising, but my recipes have all come out exactly like the book says and haven't had a problem with them not rising.  I just turn my stand mixer on HIGH and don't worry about kneading the bread." />
  <row Id="33855" PostHistoryTypeId="2" PostId="15911" RevisionGUID="5c6a9bed-8a53-4e41-9df0-b5057d9bb5fe" CreationDate="2011-07-03T14:00:44.090" UserId="641" Text="Instead of poaching, you could try steaming. It is less 'aggressive' but you should calculate about 20% more time for the same result.&#xD;&#xA;&#xD;&#xA;Also, you could push a needle trough the shell at the flat of the egg. There is a small air chamber there and the pressure can escape without shedding egg-white. Be careful to not push the needle too far in, as you'll rupture the membrane...&#xD;&#xA;&#xD;&#xA;With a fresh egg, the chamber is better defined, so you'll have less trouble there." />
  <row Id="33856" PostHistoryTypeId="5" PostId="15909" RevisionGUID="86d90932-388f-4f30-829b-cade2d868d30" CreationDate="2011-07-03T14:55:19.647" UserId="6531" Comment="added 122 characters in body" Text="Not sure if there is a specific name for it... I call it a [*roux*][1].&#xD;&#xA;&#xD;&#xA;And, about other things to do with it... well you did not mention the obvious *Éclairs au chocolat* and *profiteroles*&#xD;&#xA;&#xD;&#xA;[1]: http://en.wikipedia.org/wiki/Roux" />
  <row Id="33857" PostHistoryTypeId="2" PostId="15912" RevisionGUID="8616fda7-5ccb-4b8d-9479-8314bcb2ab96" CreationDate="2011-07-03T15:08:44.377" UserId="6656" Text="I know how to cook it fine, with garlic, onions and some seasoning (olives and pepper some times). But the thing is, it takes too long for the water to evaporate (reduce) making it take long.&#xD;&#xA;&#xD;&#xA;Is there a way to make it faster?&#xD;&#xA;&#xD;&#xA;I'm a very novice &quot;cook&quot;, so any tips would be greatly appreciated. " />
  <row Id="33858" PostHistoryTypeId="1" PostId="15912" RevisionGUID="8616fda7-5ccb-4b8d-9479-8314bcb2ab96" CreationDate="2011-07-03T15:08:44.377" UserId="6656" Text="How do I cook minced meat faster?" />
  <row Id="33859" PostHistoryTypeId="3" PostId="15912" RevisionGUID="8616fda7-5ccb-4b8d-9479-8314bcb2ab96" CreationDate="2011-07-03T15:08:44.377" UserId="6656" Text="&lt;meat&gt;" />
  <row Id="33860" PostHistoryTypeId="2" PostId="15913" RevisionGUID="fc215a41-eb09-4e32-be94-0639c3875ed8" CreationDate="2011-07-03T16:25:32.993" UserId="641" Text="I made a bread that called for 1kg of flour and 700ml of water. That is a 70% flour to water ratio (is that correctly put?)&#xD;&#xA;&#xD;&#xA;The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. Which meant that my salt ratio was off...&#xD;&#xA;&#xD;&#xA;The resulting bread was not too bad, but it wasn't great neither.&#xD;&#xA;&#xD;&#xA;What is the 'proper' flour to water ratio? I've made bread with 55% water and that was OK. I know this depends on the flour, but some kind of rule of thumb must exist.&#xD;&#xA;" />
  <row Id="33861" PostHistoryTypeId="1" PostId="15913" RevisionGUID="fc215a41-eb09-4e32-be94-0639c3875ed8" CreationDate="2011-07-03T16:25:32.993" UserId="641" Text="Bread postmortem (water to flour proportion)" />
  <row Id="33862" PostHistoryTypeId="3" PostId="15913" RevisionGUID="fc215a41-eb09-4e32-be94-0639c3875ed8" CreationDate="2011-07-03T16:25:32.993" UserId="641" Text="&lt;breadmaking&gt;" />
  <row Id="33863" PostHistoryTypeId="2" PostId="15914" RevisionGUID="9d34eeb1-acca-4b5f-9ba2-af271d1ccdaf" CreationDate="2011-07-03T16:40:33.697" UserId="641" Text="Use a large area pan to help the evaporation and use a higher heat with constant stirring to avoid burned meat." />
  <row Id="33864" PostHistoryTypeId="2" PostId="15915" RevisionGUID="9c621450-3561-42c0-8ac9-f4f91475d21c" CreationDate="2011-07-03T16:43:42.223" UserId="4638" Text="There is no &quot;proper&quot; ratio. 55% is indeed a very common ratio, but by no means the only possible. Here is a somewhat extreme example: [100% hydration][1]. On the other hand, you can also go very low, if you add oil and use a low-gluten flour. I've made 35% more or less successfully. &#xD;&#xA;&#xD;&#xA;The hydration is very dependent on your flour. A low-gluten flour will fall apart at high hydration. You must use bread flour or durum flour for high hydrations, else you'll get a slurry instead of a dough. Gluten development is, however, hard to achieve with runny dough. This is why some argue for double hydration: take a look at [this breadcetera post][2]. (Disclaimer: I haven't tried that one myself). &#xD;&#xA;&#xD;&#xA;If you want to stick to easy-to-make bread, 60% is the target for classic French bread and very easy to work it. The farther away your hydration gets from 60%, the harder to work with the dough. If you are new to bread, aim for recipes closer to 60% until you get comfortable with your skills. &#xD;&#xA;&#xD;&#xA;The above post assumes yeast wheat bread. Other grains and sourdough have different handling properties. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.thefreshloaf.com/node/10084/100-hydration-ciabatta&#xD;&#xA;  [2]: http://www.breadcetera.com/?p=101" />
  <row Id="33865" PostHistoryTypeId="2" PostId="15916" RevisionGUID="e4135316-e9f1-4b18-aa0a-709d120afb47" CreationDate="2011-07-03T16:52:17.490" UserId="6531" Text="There is no *proper* ratio, it really depends if you want a *light* bread or one that is more *full*. You can reach even &gt;100% hydration, but there mixing by hand may be a bit tricky.&#xD;&#xA;&#xD;&#xA;70% hydration is a medium-high ratio: you should mix until you start having a *stringy* textrure in the dough, due to the formation of a gluten network. The important thing is not to mix too long, as you risk to break the network and lose liquids. Also, don't be scared if the dough is sticky at the beginning and refrain from adding flour. It is good to mix for 2-3 minutes then let the dough rest for a minute or two, then restart mixing: this helps develop the gluten network.&#xD;&#xA;&#xD;&#xA;The more you hydrate the dough the more careful you'll have to be when working with it, as it will be more sticky and difficult to handle.&#xD;&#xA;Look at the first two videos in [this page][1] to have an idea of the consistency (sorry it's in Italian, but you should be able to understand what's going on easily). The dough in that case was made with 400g flour and 350g water, so 87.5% hydration.&#xD;&#xA; &#xD;&#xA;Of course for all of this, a planetary mixer helps immensely. &#xD;&#xA;&#xD;&#xA;[1]: http://aniceecannella.blogspot.com/2009/06/dunque-piero-o-pieruccio-come-lo-chiamo.html" />
  <row Id="33866" PostHistoryTypeId="2" PostId="15917" RevisionGUID="c4450d7a-8676-4f1a-9e8f-12ee5d79553a" CreationDate="2011-07-03T16:52:39.640" UserId="6657" Text="Your ratio is correct, though only because 700ml weighs exactly 700gr. Incidentally the water ratio is known as the 'hydration'.&#xD;&#xA;&#xD;&#xA;Water ratios tend to range between 50% (a dense loaf) and 80% (ciabatta). A high water ratio is important in getting nice big wholes in the bread (an &quot;open crumb&quot;). The first response when you make a dough with these ratios tends to be &quot;that can't be right&quot; and to add lots of flour. However, bread dough is supposed to be wet and annoyingly sticky (even at 50%). It takes practice to handle dough in that state, but it can be done. Just make sure that you have a good dough scraper.&#xD;&#xA;&#xD;&#xA;Here's a video of someone showing one of the many ways to handle a wet dough:&#xD;&#xA;http://www.gourmet.com/magazine/video/2008/03/bertinet_sweetdough" />
  <row Id="33867" PostHistoryTypeId="2" PostId="15918" RevisionGUID="8e43d8e1-68ec-4a9a-b823-f9d6302d353b" CreationDate="2011-07-03T17:02:38.237" UserId="4638" Text="First, I wouldn't call it a roux. There is a difference in flour gelation when the flour is presoaked in fat (as in roux) and directly mixed with water (as in pate a choux). The butter in pate a choux doesn't coat the flour first the way it does for a roux. Plus, a roux is prepared with way more liquid. &#xD;&#xA;&#xD;&#xA;As for a proper name of this kind of dough, I don't think there is one - for the simple reason that nobody has a proper use for it. I mean, you don't give a name to every stage of the mixture when preparing a batter, so why should you do it for pate a choux? &#xD;&#xA;&#xD;&#xA;This is what McGee has to say on pate a choux. Note that the eggs are important for both texture (the &quot;richness of yolks&quot; smooths it, probably more due to the lecithine than the fat) and structure (egg whites trap the air pockets). So why should anybody ever make it without the eggs? And if it isn't used as anything but a prestage of pate a choux, why give it a name? &#xD;&#xA;&#xD;&#xA;![McGee scan][1]&#xD;&#xA;&#xD;&#xA;As for the uses of pate a choux, Ruhlman gives a fairly comprehensive list in Ratio. It mentions  &#xD;&#xA;&#xD;&#xA;* cream puffs/éclairs &#xD;&#xA;* profiteroles &#xD;&#xA;* gougéres &#xD;&#xA;* parisienne gnocchi &#xD;&#xA;* pets de nonne, beignets &#xD;&#xA;* churros, funnel cake &#xD;&#xA;* panade for pâtés &#xD;&#xA;* pommes dauphine &#xD;&#xA;* binder for potato pancakes &#xD;&#xA;* Gnocchi à la Romaine (made with durum semolina)&#xD;&#xA;* &quot;There's no end to what you can do with this stuff.&quot;  &#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/TMfhg.jpg" />
  <row Id="33868" PostHistoryTypeId="2" PostId="15919" RevisionGUID="525936f9-f608-4ef7-92f0-ca4f82a175d4" CreationDate="2011-07-03T17:17:53.700" UserId="1513" Text="In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals.&#xD;&#xA;&#xD;&#xA;What are these crystals are they a sign of good Cheddar or not?" />
  <row Id="33869" PostHistoryTypeId="1" PostId="15919" RevisionGUID="525936f9-f608-4ef7-92f0-ca4f82a175d4" CreationDate="2011-07-03T17:17:53.700" UserId="1513" Text="What are these little crystals in my Cheese?" />
  <row Id="33870" PostHistoryTypeId="3" PostId="15919" RevisionGUID="525936f9-f608-4ef7-92f0-ca4f82a175d4" CreationDate="2011-07-03T17:17:53.700" UserId="1513" Text="&lt;cheese&gt;" />
  <row Id="33871" PostHistoryTypeId="2" PostId="15920" RevisionGUID="0396e7b8-6be9-49c8-bddb-97f99d8187cd" CreationDate="2011-07-03T17:49:15.097" UserId="6345" Text="To quote *On Food and Cooking* (Harold McGee), page 63, about **crystals in Cheddar:**&#xD;&#xA;&#xD;&#xA;&gt; In aged Cheddar, there are often&#xD;&#xA;&gt; crystals of calcium lactate, formed&#xD;&#xA;&gt; when ripening bacteria convert the&#xD;&#xA;&gt; usual form of lactic acid into its&#xD;&#xA;&gt; less soluble mirror (&quot;D&quot;) image.&#xD;&#xA;&#xD;&#xA;**In blue cheeses:**&#xD;&#xA;&#xD;&#xA;&gt; The white crystals often visible&#xD;&#xA;&gt; against the blue mold of a Roquefort,&#xD;&#xA;&gt; or detectable in the rind of a&#xD;&#xA;&gt; Camembert, are calcium phosphate,&#xD;&#xA;&gt; deposited because the *Penicillium*&#xD;&#xA;&gt; molds have made the cheese less acid,&#xD;&#xA;&gt; and calcium salts less soluble.&#xD;&#xA;&#xD;&#xA;**And, in other aged cheeses:**&#xD;&#xA;&#xD;&#xA;&gt; In Parmesan, Gruyere, and aged Gouda,&#xD;&#xA;&gt; the crystals may be calcium lactate or&#xD;&#xA;&gt; else tyrosine, an amino acid produced&#xD;&#xA;&gt; by protein breakdown that has limited&#xD;&#xA;&gt; solubility in these low-moisture&#xD;&#xA;&gt; cheeses.&#xD;&#xA;&#xD;&#xA;So, basically there are a variety of salts present in the milk, and formed from milk by the action of bacteria and molds.  As the cheese dries, and ripening micro-organisms act on the cheese, these salts fall out of the solution and crystallize.  Personally, I love the slight crystalline texture present in aged cheeses, as it almost always comes with a robust and mature flavor. " />
  <row Id="33872" PostHistoryTypeId="25" PostId="15913" RevisionGUID="4a0a440d-8e01-423d-98fe-a957e467d0a3" CreationDate="2011-07-03T17:54:30.093" Comment="http://twitter.com/#!/StackCooking/status/87579981319913472" />
  <row Id="33873" PostHistoryTypeId="2" PostId="15921" RevisionGUID="380660d6-102d-4b2f-a824-4c8c4939faeb" CreationDate="2011-07-03T18:11:27.723" UserId="6345" Text="Bread hydration varies widely.  The &quot;standard&quot; bread using all-purpose (plain) flour has a ratio of water to flour weight (hydration) 60-65%.  Flour with a higher protein level, labelled as bread, strong, or high-gluten, tend to use 65% hydration.  Ciabatta and rustic breads generally use more water than normal.  The extra water gives them more large, uneven holes in the interior of the bread (called the crumb), and generally leads to a higher-rising bread. These wetter doughs are often referred to as &quot;slack&quot; doughs in baker's parlance.&#xD;&#xA;&#xD;&#xA;**Here are a couple sample hydrations from Hammelman's bread baking:**&#xD;&#xA;&#xD;&#xA; - Baguettes with poolish, 66% hydration, all bread flour&#xD;&#xA; - Ciabatta, 73% hydration, all bread flour&#xD;&#xA; - Pain Rustique (rustic bread), 69% hydration, all bread flour&#xD;&#xA; - Country Bread, 68% hydration, all bread flour&#xD;&#xA; - Roasted Potato bread, 61% hydration, 85% bread flour / 15% whole wheat flour / 25% roasted potatoes&#xD;&#xA; - Whole wheat bread, 68% hydration, 50/50 whole wheat and bread flour&#xD;&#xA; - Semolina (Durum) bread, 62% hydration, 50/50 durum and bread flours&#xD;&#xA;&#xD;&#xA;Mind you, it is quite possible to make a bread with even higher water content, if one is a skilled baker.  Wetter breads (70% hydration and up) generally cannot be hand-kneaded normally, and require a mechanical mixer, stretch-and-fold kneading with a spatula, or autolysis. Autolysis is when you mix water and flour before adding yeast, and then allow it to sit.  This allows enzymes in the flour to develop gluten before the rising begins, and can supplement or replace normal kneading.  &#xD;&#xA;&#xD;&#xA;Another approach, called *double-hydration*, is to add only part of the water before kneading.  This allows you to knead the bread to develop gluten structure before it becomes too wet to knead.&#xD;&#xA;&#xD;&#xA;For extremely wet breads, these methods may all be combined.  I'm looking right now at a double-hydration, mechanically mixed, autolyzed, poolish-using ciabatta recipe that sits at 76% hydration." />
  <row Id="33874" PostHistoryTypeId="5" PostId="15885" RevisionGUID="3a49a27c-d682-4d65-9e1a-bd2954bbd158" CreationDate="2011-07-03T19:06:20.487" UserId="6345" Comment="all-clad" Text="It is not a good idea to combine ANY teflon pan with an automatic dishwasher, regardless of what the manufacturer says.  &#xD;&#xA;&#xD;&#xA;But fortunately for you, I have handy the Cook's Illustrated from October 2010, which did a nonstick skillet (aka frying pan aka saute pan) review.  **According to them, even the best nonstick coatings won't survive more than a year or two of heavy use.  This makes proper care all the more important**. Brand also isn't a good indicator of coating quality, because many pan manufacturers buy coatings from the same suppliers.  To quote the article:&#xD;&#xA;&#xD;&#xA;&gt; Most cookware manufacturers don't make their own nonstick coating; they buy it from suppliers offering a menu of options, from basic to premium, and spray it on their pans.  It's similar to painting a room; the quality of nonstick coating is determined not only by what's in it but also by how carefully it's applied and cured, and how many coats the manufacturer decides to put on.&#xD;&#xA;&#xD;&#xA;They found the **Tefal (T-Fal in the States) Professional Total Nonstick Fry Pan ($35)** had a nonstick coating that outperformed the other pans by a significant margin, probably due to its 5-layer nonstick coating (most pans use 2-3 layers).  The only fly in the ointment was its handle, which had rivets that loosened after abuse.  But, for $35 that isn't bad, doubly because **it outperformed the $150+ All-Clad nonstick pans** they used normally. &#xD;&#xA;&#xD;&#xA;**If you're looking for something cheaper than that, I'd suggest you look at construction and not brand.  Pick a heavy pan (for its size), with either solid, thick-gauge aluminum OR a multi-ply construction.**  This combination ensures the pan will heat evenly and rapidly (crucial for eggs), and is resistant to warping (important if you use an electric range). If you're cooking eggs, avoid hard-anodized aluminum interiors, as they don't help prevent adhesion of eggs, and just cost more.  The nonstick layer should look thick and smooth, not slightly textured.   &#xD;&#xA;&#xD;&#xA;My most-used frying pan (the default egg pan) is a small T-Fal that cost all of $7. The important thing is that it has the right construction and I treat it correctly; I'm careful not to scratch the surface with utensils, I never use a scouring pad on it, and it can't go near the dishwasher.  This makes more of a difference than picking a fancy brand." />
  <row Id="33875" PostHistoryTypeId="5" PostId="15907" RevisionGUID="30959ec9-e8f5-489e-ba08-fe62e76bf64e" CreationDate="2011-07-03T19:09:46.913" UserId="6652" Comment="added 115 characters in body" Text="&lt;p&gt;My Brown Rice Bread is not growing and I do not know if I am doing something wrong or Yeast does not work in Brown Rice Flour.&lt;/p&gt;&#xD;&#xA;&lt;p&gt;I baked Brown Rice Bread in the following way:&lt;p&gt;&#xD;&#xA;&lt;ol&gt;&#xD;&#xA;&lt;li&gt;600gr Brown Rice Flour&lt;/li&gt;&#xD;&#xA;&lt;li&gt;100gr Chuño&lt;/li&gt;&#xD;&#xA;&lt;li&gt;Whole Yeast Block&lt;/li&gt;&#xD;&#xA;&lt;li&gt;100gr Flax&lt;/li&gt;&#xD;&#xA;&lt;/ol&gt;&#xD;&#xA;&lt;p&gt;Any tips on how to make it grow without any Wheat??&#xD;&#xA;...for someone that &lt;em style=&quot;text-decoration:underline;&quot;&gt;cannot eat gluten&lt;/em&gt; at all.&lt;br /&gt;&#xD;&#xA;Thanks.&lt;/p&gt;" />
  <row Id="33876" PostHistoryTypeId="5" PostId="15185" RevisionGUID="825a8bf2-aa4b-49db-8cb7-08e5665b75e4" CreationDate="2011-07-03T19:13:37.677" UserId="6345" Comment="oxyclean" Text="For hard, chemical-resistant surfaces such as marble, bleach or peroxide cleaners will help.  On things like counters, pots and pans, a Magic Eraser will often take off the stain.  Sometimes a harsher abrasive like Comet or Barkeep's Friend will be needed. &#xD;&#xA;&#xD;&#xA;Softer or porous materials, including cloth and many plastics often CANNOT BE UNSTAINED.  In my kitchen we treat turmeric like a dangerous chemical -- isolate, contain, and plan ahead to limit exposure.  It's just that destructive. &#xD;&#xA;&#xD;&#xA;You might as well tie-dye or bleach white any clothing you get turmeric on; it India it is used as a dye for saris because it will semi-permanently tint cloth.  When dry you can brush it off, but it has become moistened and allowed to sit a moment, the color is pretty much permanent.&#xD;&#xA;&#xD;&#xA;**Edit: UV+peroxide:** I saw a patent for removing turmeric stains from upholstery using UV light and hydrogen peroxide.  You might try soaking fabrics in peroxide or Oxyclean (which uses peroxide) and leaving then out in the sun. Can't hurt right?&#xD;&#xA;&#xD;&#xA;**Edit: strategies to manage turmeric without making a mess**&#xD;&#xA;&#xD;&#xA; 1. Plan ahead where you'll use it, and which utensils and vessels will hold it, so you don't mess up anything you don't need to.  &#xD;&#xA; 2. Re-use already turmeric-stained items so you don't wreck anything new&#xD;&#xA; 3. Mortars and pestles, tupperware, wooden and soft plastic utensils are a lost cause.  At least the stain is purely cosmetic?&#xD;&#xA; 4. ALWAYS ALWAYS ALWAYS wear an apron. &#xD;&#xA; 5. Keep spilt powder dry (it won't stain) and brush it off with a paper towel into the garbage.  Brushing away promptly keeps you from inadvertently spilling liquid on it, or wiping it with a wet towel during cleanup.  That is, unless you want a neon-green counter and towel?&#xD;&#xA; 6. Whenever you spill something containing turmeric, promptly wipe it off, to reduce staining.&#xD;&#xA; 7. Hard ceramic and porcelain are immune to staining unless the surface is rough. Try to use these for storage.  Glass will stain. Stainless steel is resistant but not immune. &#xD;&#xA;&#xD;&#xA;With these strategies, I find I can use turmeric regularly without problems. " />
  <row Id="33877" PostHistoryTypeId="2" PostId="15922" RevisionGUID="9279b577-f822-43a7-85ab-4eaa35600939" CreationDate="2011-07-03T19:30:09.010" UserId="6345" Text="When in doubt, there's always [breading and frying.][1]  It'll put a nice crispy layer on the chicken, and might be what they mean by &quot;crispy chicken.&quot;  I know &quot;crispy chicken strips&quot; are generally breaded and fried chicken breast cutlets.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15507/alternative-for-shake-and-bake/15511#15511" />
  <row Id="33878" PostHistoryTypeId="2" PostId="15923" RevisionGUID="a417782e-542e-40e0-a773-293e3386d860" CreationDate="2011-07-03T20:30:02.147" UserId="6345" Text="When I microwave frozen spinach or amaranth greens to cook them, they sometimes get tough and fibrous.  There doesn't seem to be a consistent pattern in when this happens, so I can't figure out how to avoid it. &#xD;&#xA;&#xD;&#xA;So I ask you: why do frozen greens get tough and fibrous when cooked in the microwave, and how can I avoid it?" />
  <row Id="33879" PostHistoryTypeId="1" PostId="15923" RevisionGUID="a417782e-542e-40e0-a773-293e3386d860" CreationDate="2011-07-03T20:30:02.147" UserId="6345" Text="Why do frozen greens get fibrous and tough in the microwave?" />
  <row Id="33880" PostHistoryTypeId="3" PostId="15923" RevisionGUID="a417782e-542e-40e0-a773-293e3386d860" CreationDate="2011-07-03T20:30:02.147" UserId="6345" Text="&lt;vegetables&gt;&lt;microwave&gt;&lt;spinach&gt;" />
  <row Id="33881" PostHistoryTypeId="25" PostId="15919" RevisionGUID="5cba6a47-beff-4a4c-af4c-c726f736aa5d" CreationDate="2011-07-03T20:54:29.727" Comment="http://twitter.com/#!/StackCooking/status/87625281229172736" />
  <row Id="33886" PostHistoryTypeId="5" PostId="15913" RevisionGUID="89c23825-43dc-4c9b-9135-50a716151a1a" CreationDate="2011-07-03T22:17:59.097" UserId="641" Comment="hydration" Text="I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration.&#xD;&#xA;&#xD;&#xA;The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. Which meant that my salt ratio was off...&#xD;&#xA;&#xD;&#xA;The resulting bread was not too bad, but it wasn't great neither.&#xD;&#xA;&#xD;&#xA;What is the 'proper' flour to water ratio? I've made bread with 55% water and that was OK. I know this depends on the flour, but some kind of rule of thumb must exist.&#xD;&#xA;" />
  <row Id="33887" PostHistoryTypeId="2" PostId="15925" RevisionGUID="8939a0ad-7de5-4aa6-af0e-2871de48c315" CreationDate="2011-07-03T22:27:12.457" UserId="4920" Text="My wife will be making home-made vanilla ice cream with our ice cream machine tomorrow. To celebrate the holiday, we wanted to make it red, white, and blue ice cream: essentially a white base with red and blue spots or swirls.&#xD;&#xA;&#xD;&#xA;We considered dropping in some food coloring, but we don't want to end up with a purple mess. We also considered adding chopped strawberries and whole blueberries to the mix, but we will be serving it over a variety of desserts, so those fruity additions might not go well.&#xD;&#xA;&#xD;&#xA;Any tips for pulling off a successful red, white, and blue vanilla ice cream?" />
  <row Id="33888" PostHistoryTypeId="1" PostId="15925" RevisionGUID="8939a0ad-7de5-4aa6-af0e-2871de48c315" CreationDate="2011-07-03T22:27:12.457" UserId="4920" Text="Tips for patriotic vanilla ice cream" />
  <row Id="33889" PostHistoryTypeId="3" PostId="15925" RevisionGUID="8939a0ad-7de5-4aa6-af0e-2871de48c315" CreationDate="2011-07-03T22:27:12.457" UserId="4920" Text="&lt;ice-cream&gt;&lt;coloring&gt;" />
  <row Id="33891" PostHistoryTypeId="2" PostId="15927" RevisionGUID="0bf401d0-5fe0-4e08-919e-0f8ebdaf1e90" CreationDate="2011-07-03T23:30:26.640" UserId="4638" Text="A successful multicolored ice cream can't be prepared at once. As you said, you will end up with an uniform purple. &#xD;&#xA;&#xD;&#xA;The proper way is to prepare three batches, using different food coloring in two of them. They should be soft when they come out of the machine. Keep the prepared batches cooled, without allowing them to harden at -20°C, while the rest is being made. Then layer them in a tub and put in the freezer. &#xD;&#xA;&#xD;&#xA;The proper way has a big drawback for home cooks: the odds are that your ice cream machine is coolant based and has to spend 24 hours in the freezer between batches. So it is only possible with careful planning and partial thawing of hardened batches, and it won't be ready for tomorrow. Unless you are one of the happy few with a compressor based machine, you'll need something else. &#xD;&#xA;&#xD;&#xA;If you insist that your three parts should all be colored ice cream, then you can still try. Instead of cooking three regular sized batches, make a single batch and divide into three portions. Let each batch churn for less than the usual time. You won't be able to get away with a third of the time, but it should need less than normal, because there is less mass to cool. It is OK if you stop when it is too soft for eating, but you should give it some time to get a bit of air churned into it, else it will freeze too hard. Use xanthan gum or another stabilizer to prevent the halfliquid ice cream from forming crystals when freezing. Make white first, don't clean before making red. Clean the prepared red as well as you can with a spatula, don't wash before making blue. A very small hint of red in the blue won't make it look too purple. It could function, but it is risky. You could end up with ice cream which was frozen when too soft, and becomes unpleasantly hard. &#xD;&#xA;&#xD;&#xA;You can also try alternative freezing methods. Prepare one of the colors with the machine, and the other ones differently. You can use the two ziploc bags method: ice cream in the inner one, salt and ice in the outer one, shake until freezing. I haven't tried this one, but I've read that it functions. Then you can just churn your air before making the ice cream. Just hold back part of the cream, whip it completely, then carefully fold into the liquid ice cream base. Freeze in a tub, without the machine. This works best if you add other helps to keep it soft and crystal free (xanthan gum, small amounts of alcohol, a propylene glycol based vanilla aroma). After the colors have become semi-hard individually, layer them together and freeze. &#xD;&#xA;&#xD;&#xA;For individual spots, it may be enough to just drizzle coloring on the prepared ice cream. Put some of the white ice cream into a tub, drizzle a bit of both colors. The coloring won't spread through everything. Put the next layer on, drizzle. And so on. But I can't predict how far both colors will seep into the ice cream, and what will happen to the spots (they may stay liquid, if the coloring is propylene glycol based, or freeze too hard, if the coloring is water based). Also, you may get purple if two drops land together. &#xD;&#xA;&#xD;&#xA;If you don't insist on all three colors being ice cream, your options are less riski. Just prepare the ice cream as usual in one color, and make additions in other colors. I've heard that Americans like marshmallows in their ice cream, so you can make colored ones and put into the white ice cream. Their taste is sufficiently vanilly, so they shouldn't clash with whatever you are serving the ice cream with. Then you can make syrups. Sugar changes the freezing point of water, so you won't get icy streaks. Softball stage and then some water added should work best, a supersaturated syrup will crystalize. Put in the tub a thin layer of soft white ice cream, then spread one color of syrup over it. Ice cream again, and the next syrup color. Continue until you are out of ice cream. Carefully give it some stirs, making sure that you don't make a uniform purple. It is the same principle as for marble cake. Then you can consider making colored granitas and layering them with the ice cream. Back to mixable chunks, you can color whitish nuts (pieces of coconut, or cashews, or blanched almonds, or blanched hazelnuts) and put them in after they have dried, or even keep them separately and sprinkle them on before serving. Or make a colored white chocolate ice cream (a softish canache with xanthan), freeze it in a thin dense layer without churning (just spread it on a prefrozen porcelain plate and put it into the freezer, some alcohol will keep it softer), then chop it into pieces and mix it under the white ice cream. &#xD;&#xA;&#xD;&#xA;These are the ideas I can think of off the top of my head. There are probably more alternatives, but it seems enough for now. I hope you can estimate how risky each one is with your (or your wife's) skill. I've tried to indicate the more problematic ones, but for all, there is some chance of color bleeding, or improper freezing behavior, or difficult logistics (you have to handle the stuff at a semifrozen stage, thawing will ruin it, but it won't function if it is too hard). If you decide to use one but can't work out the details, drop a comment. " />
  <row Id="33893" PostHistoryTypeId="25" PostId="15925" RevisionGUID="eda13bfe-fcdf-4171-be7f-218b4b95cba7" CreationDate="2011-07-03T23:54:30.317" Comment="http://twitter.com/#!/StackCooking/status/87670581020995584" />
  <row Id="33894" PostHistoryTypeId="2" PostId="15929" RevisionGUID="10267a99-7e98-40c7-af29-1ff96159309b" CreationDate="2011-07-04T00:44:03.947" UserId="5666" Text="I know someone had already mentioned Chick'n nuggets, but you could also try the Quorn brand &quot;chicken&quot; items. They have a very similar texture to chicken. But if you are looking for a veggie burger, then i found this great recipe for Black Bean cakes.&#xD;&#xA;http://allrecipes.com/recipe/spicy-black-bean-cakes/detail.aspx and they are pretty easy and delicious too!" />
  <row Id="33895" PostHistoryTypeId="5" PostId="15793" RevisionGUID="9c937828-9b81-40f6-bef0-4bc232267669" CreationDate="2011-07-04T01:17:04.357" UserId="6603" Comment="added line breaks " Text="Most of a fresh mushroom consists of water.   &#xD;&#xA;&#xD;&#xA;One retail website claims that it takes a whole pound fresh to make 3 ounces of dried shiitakes; a nutritional website claims that about 83g of a 100g serving is water.&#xD;&#xA;&#xD;&#xA;As for reconstituting them, I found these instructions:  &#xD;&#xA; - steep them in warm water broth for ~ 30 min &lt;br&gt;&#xD;&#xA;OR &lt;br&gt;&#xD;&#xA; - add them to a simmering liquid for 10-15 min&#xD;&#xA;&#xD;&#xA;See this related question:&#xD;&#xA;&lt;http://cooking.stackexchange.com/questions/8594/how-to-work-with-dried-mushrooms&gt;" />
  <row Id="33896" PostHistoryTypeId="2" PostId="15930" RevisionGUID="e632aa29-cb9e-4354-8c5c-1edd043d942e" CreationDate="2011-07-04T02:45:24.317" UserId="4638" Text="When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawmilk camembert, or handmade gorgonzola), and there is still lots of cheese sticking to the rinds, so I don't want to throw them away. On the other hand, they are too dry and unpleasant to eat them on bread or similar. I don't think they'll do well in a soup like parmesan rinds. &#xD;&#xA;&#xD;&#xA;Does anybody know a good use for the rinds? Or should I just continue throwing 40% of the cheese weight away? " />
  <row Id="33897" PostHistoryTypeId="1" PostId="15930" RevisionGUID="e632aa29-cb9e-4354-8c5c-1edd043d942e" CreationDate="2011-07-04T02:45:24.317" UserId="4638" Text="Is there an application for soft cheese rinds?" />
  <row Id="33898" PostHistoryTypeId="3" PostId="15930" RevisionGUID="e632aa29-cb9e-4354-8c5c-1edd043d942e" CreationDate="2011-07-04T02:45:24.317" UserId="4638" Text="&lt;culinary-uses&gt;&lt;cheese&gt;" />
  <row Id="33901" PostHistoryTypeId="2" PostId="15931" RevisionGUID="3a018136-d7ac-46ec-ac12-1c010b900c1c" CreationDate="2011-07-04T07:03:55.050" UserId="6531" Text="They are fantastic in veggie soups, for instance pumpkin soup.&#xD;&#xA;&#xD;&#xA;Blend the whole thing, put back on the fire and add the cheese rinds, until molten (some pieces may remain, but it adds to the texture), very yummy!!! &#xD;&#xA;&#xD;&#xA;It definitely works with Camembert and blue cheese, I have never tried with other cheeses but I don't see why it would not work.&#xD;&#xA;&#xD;&#xA;Of course the amount you use it's entirely up to your taste, in general do not put the same weight of rinds that you would put in cheese, as they taste stronger. " />
  <row Id="33902" PostHistoryTypeId="25" PostId="15930" RevisionGUID="5c189ba3-1811-4b6d-be60-c399a3d2895d" CreationDate="2011-07-04T08:54:31.143" Comment="http://twitter.com/#!/StackCooking/status/87806479582765056" />
  <row Id="33903" PostHistoryTypeId="2" PostId="15932" RevisionGUID="2b942c75-bc3a-421c-90c6-248916e4b71d" CreationDate="2011-07-04T11:17:56.430" UserId="2167" Text="I often hear different points of view to this question - some say the hottest part of the chilli is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the hottest.&#xD;&#xA;&#xD;&#xA;What part of the chilli fruit is the hottest?" />
  <row Id="33904" PostHistoryTypeId="1" PostId="15932" RevisionGUID="2b942c75-bc3a-421c-90c6-248916e4b71d" CreationDate="2011-07-04T11:17:56.430" UserId="2167" Text="What is the hottest part of a chilli?" />
  <row Id="33905" PostHistoryTypeId="3" PostId="15932" RevisionGUID="2b942c75-bc3a-421c-90c6-248916e4b71d" CreationDate="2011-07-04T11:17:56.430" UserId="2167" Text="&lt;chili&gt;&lt;heat&gt;" />
  <row Id="33906" PostHistoryTypeId="2" PostId="15933" RevisionGUID="c312c219-ec53-4b75-82e6-c6bc0e833ba6" CreationDate="2011-07-04T12:05:58.290" UserId="2058" Text="The Wikipedia article on [`Capsicum`][1] reads, citing a FAQ on a page of the ollege of Agriculture and Home Economics of the New Mexico State University:&#xD;&#xA;&#xD;&#xA;&gt; Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus _Capsicum_. Contrary to popular belief, the seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.&#xD;&#xA;&#xD;&#xA;[Cisneros-Pineda et al.][2] measured via gas chromatography the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers and the results confirm this:&#xD;&#xA;&#xD;&#xA;![Capsaicon content][3]&#xD;&#xA;&#xD;&#xA;For dihydrocapsaicin, the difference is not so large, but the placenta still has a higher concentration.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Capsicum&#xD;&#xA;  [2]: http://www.sciencedirect.com/science/article/pii/S0308814606008612&#xD;&#xA;  [3]: http://i.stack.imgur.com/lnZNQ.png" />
  <row Id="33907" PostHistoryTypeId="2" PostId="15934" RevisionGUID="095eebe0-af6c-45f4-a907-39199dbfd877" CreationDate="2011-07-04T12:09:23.453" UserId="6279" Text="Both the seeds &amp; the membrane can pack heat. While I believe the experts who say &quot;[it is the membrane][1]&quot; my experience is that it is easier to control the heat by removing the seeds and the membrane and adding some seeds back in to get to your target &quot;heat level&quot; in any giving recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.adobenido.com/blog/2010/albuquerque/what-is-the-hottest-part-of-the-chili-pod-not-the-seeds/" />
  <row Id="33908" PostHistoryTypeId="4" PostId="12660" RevisionGUID="c81c895e-86c7-4631-9ba0-23d12acffeda" CreationDate="2011-07-04T12:48:15.867" UserId="4853" Comment="typo" Text="What can I add to frozen peas for more flavor?" />
  <row Id="33909" PostHistoryTypeId="2" PostId="15935" RevisionGUID="917a2101-ac55-4735-b5fe-4b65fcd5e3a1" CreationDate="2011-07-04T12:59:03.690" UserId="2951" Text="I answered a question like this previously. http://cooking.stackexchange.com/questions/8594/how-to-work-with-dried-mushrooms/8662#8662&#xD;&#xA;&#xD;&#xA;Cold water - the best way to keep the original flavour.&#xD;&#xA;&#xD;&#xA;It will take at least couple of hours. &#xD;&#xA;&#xD;&#xA;1. I would soak them in cold water for about 15 mins &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;2. Pour all the water out. Put in fresh water and keep soaking it. I will do this step couple of times. Remember you may retain the water as favor, but you have to clean the mushroom and make sure the bitterness is gone. Also, I must say the imported Chinese mushroom must be handled carefully as there have been reports their process may contain some chemicals. &#xD;&#xA;&#xD;&#xA;3. After couple of hours, make sure the mushrooms are soft and take them out of water and drive them throughly. You may keep the water if you wish. The mushrooms are good for steamed and stir fired.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Hot water&#xD;&#xA;&#xD;&#xA;If you are in rush, then you may use hot or warm water. You still have to go through the cleaning process, but the time required will be less.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33910" PostHistoryTypeId="2" PostId="15936" RevisionGUID="e46f18e5-cde6-453e-bca0-b40cffa2c933" CreationDate="2011-07-04T13:41:21.953" UserId="3478" Text="I would suggest instead of trying to mix the actual ice cream into their designated colors, you could use blueberry and strawberry syrup drizzled on top of the vanilla ice cream. Or you could use fresh as well." />
  <row Id="33911" PostHistoryTypeId="5" PostId="15933" RevisionGUID="1e3a4428-8b1d-418c-b16d-79e5aa1c07cc" CreationDate="2011-07-04T14:25:12.360" UserId="2058" Comment="added 195 characters in body" Text="The Wikipedia article on [`Capsicum`][1] reads, citing a FAQ on a page of the ollege of Agriculture and Home Economics of the New Mexico State University:&#xD;&#xA;&#xD;&#xA;&gt; Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent, the other fleshy parts of the fruits of plants in the genus _Capsicum_. Contrary to popular belief, the seeds themselves do not produce any capsaicin, although the highest concentration of capsaicin can be found in the white pith around the seeds.&#xD;&#xA;&#xD;&#xA;[Cisneros-Pineda et al.][2] measured via gas chromatography the content of capsaicin and dihydrocapsaicin in the pericarp, placenta, and seeds of seven cultivars of chili peppers and the results confirm this:&#xD;&#xA;&#xD;&#xA;![Capsaicon content][3]&#xD;&#xA;&#xD;&#xA;For dihydrocapsaicin, the difference is not so large, but the placenta still has a higher concentration.&#xD;&#xA;&#xD;&#xA;In terms of concentration considering fresh mass the difference won't be as dramatic because while the seeds lose around half their mass by drying, the placenta will lose 90%.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Capsicum&#xD;&#xA;  [2]: http://www.sciencedirect.com/science/article/pii/S0308814606008612&#xD;&#xA;  [3]: http://i.stack.imgur.com/lnZNQ.png" />
  <row Id="33912" PostHistoryTypeId="25" PostId="15932" RevisionGUID="5b601920-2fe1-4a01-a0c3-f48f128d028b" CreationDate="2011-07-04T14:54:31.937" Comment="http://twitter.com/#!/StackCooking/status/87897078348517380" />
  <row Id="33913" PostHistoryTypeId="2" PostId="15937" RevisionGUID="069a7d07-dd72-4de0-800d-b27e2da322d5" CreationDate="2011-07-04T15:15:11.547" UserId="4283" Text="A friend of mine once made Wasabi Ice-cream. I remember she was saying she had used some special 'Wasabi Powder' Unfortunately I can't reach her, and I wanna try to make this Wasabi Ice-cream at home.. &#xD;&#xA;&#xD;&#xA;I am wondering if it's anything special I should consider when using Wasabi to make ice-cream (wondering about the cream curdling, etc) or can I just use the standard Wasabi (or horse raddish) paste I get in the Asian section of the supermarket?" />
  <row Id="33914" PostHistoryTypeId="1" PostId="15937" RevisionGUID="069a7d07-dd72-4de0-800d-b27e2da322d5" CreationDate="2011-07-04T15:15:11.547" UserId="4283" Text="Is there a special Wasabi paste/powder I should use when I'm making Wasabi ice-cream?" />
  <row Id="33915" PostHistoryTypeId="3" PostId="15937" RevisionGUID="069a7d07-dd72-4de0-800d-b27e2da322d5" CreationDate="2011-07-04T15:15:11.547" UserId="4283" Text="&lt;ice-cream&gt;&lt;wasabi&gt;" />
  <row Id="33916" PostHistoryTypeId="2" PostId="15938" RevisionGUID="40dd76bf-e767-4c92-b332-4ff5fe3d0558" CreationDate="2011-07-04T15:37:11.760" UserId="6345" Text="My standby for peas is peanut butter, a little of cider or rice vinegar, soy sauce, turmeric, salt, and garlic.  It creates a sweet and savory peanut satay sauce when mixed together with moisture from the peas. Also, it's the polar opposite of bland." />
  <row Id="33918" PostHistoryTypeId="2" PostId="15939" RevisionGUID="66a990aa-54de-481d-9ceb-34abcf0df1bc" CreationDate="2011-07-04T16:27:16.303" UserId="6665" Text="My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found [here][1], but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help!&#xD;&#xA;&#xD;&#xA;    Ingredients&#xD;&#xA;    Night Before:&#xD;&#xA;&#xD;&#xA;    * 1/3 cup bread flour&#xD;&#xA;    * 1/3 cup whole wheat flour&#xD;&#xA;    * 1/3 cup lukewarm water&#xD;&#xA;    * 1/8 teaspoon instant yeast&#xD;&#xA;&#xD;&#xA;    Soaker:&#xD;&#xA;&#xD;&#xA;    * 1/4 cup toasted cracked wheat&#xD;&#xA;    * 1/4 cup water&#xD;&#xA;&#xD;&#xA;    Day of:&#xD;&#xA;&#xD;&#xA;    * 2 cups bread flour&#xD;&#xA;    * 2/3 cup whole wheat flour&#xD;&#xA;    * 1 cup lukewarm water&#xD;&#xA;    * 1 1/2 teaspoon salt&#xD;&#xA;    * 1/2 teaspoon instant yeast&#xD;&#xA;    * 1 cup roasted potatoes and onions&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;    Method&#xD;&#xA;&#xD;&#xA;    The night before you want to make this bread add all the &quot;night before&quot; ingredients &#xD;&#xA;    together and mix till smooth. Cover with plastic wrap and leave on the counter for &#xD;&#xA;    12-16 hours. In a separate bowl combine the &quot;soaker&quot; ingredients together and cover &#xD;&#xA;    with plastic wrap and leave on the counter for 12-16 hours. In the morning chop a few &#xD;&#xA;    potatoes and place in a baking dish. Cut about a half a onion and mix with the &#xD;&#xA;    potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till &#xD;&#xA;    golden brown. Cool before using in the bread. Prep all the ingredients you will need &#xD;&#xA;    ahead. This will help to make things move faster. In a large bowl add the &quot;night &#xD;&#xA;    before&quot; mixture, the soaker, water, salt and instant yeast. Mix together. Add whole &#xD;&#xA;    wheat flour and have the bread flour. Mix till the batter is smooth and well blended. &#xD;&#xA;    Allow to sit uncovered for 15 minutes. Sprinkle some of the flour onto a flat surface &#xD;&#xA;    and pour out the dough. Top with some more flour and begin to knead slowly adding in &#xD;&#xA;    the rest of the flour. Add a little at a time till the dough is smooth and elastic. &#xD;&#xA;    Plus, a little on the sticky side. You will need to knead the dough for about 8 - 10 &#xD;&#xA;    minutes. Take the dough and flatten it out a little. Add the roasted potatoes and &#xD;&#xA;    onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till &#xD;&#xA;    the potatoes and onions are well incorporated. Add a little olive oil to a bowl and &#xD;&#xA;    place the dough into the bowl. Cover the dough with plastic wrap and allow to rest &#xD;&#xA;    till double in bulk. Pour out the dough onto a flat surface. Cut dough in half and &#xD;&#xA;    shape each piece into a ball. Sprinkle some cornmeal onto parchment paper. Place the &#xD;&#xA;    pieces of dough on top and dust with a little whole wheat flour. Cover with plastic &#xD;&#xA;    wrap and allow to rest for 1 hour. Remove the plastic wrap and score the top of the &#xD;&#xA;    bread with a sharp knife. Place into a preheated 440 degree oven with a baking stone &#xD;&#xA;    or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of &#xD;&#xA;    the oven the same time that you turn on the oven. Once you place the breads into the &#xD;&#xA;    oven pour about a cup of boiling water into the hot pan and close the door. Bake for &#xD;&#xA;    30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingbread.com/recipes/savory_bread/roasted_potato_bread_recipe.html" />
  <row Id="33919" PostHistoryTypeId="1" PostId="15939" RevisionGUID="66a990aa-54de-481d-9ceb-34abcf0df1bc" CreationDate="2011-07-04T16:27:16.303" UserId="6665" Text="Can I make this bread recipe gluten free?" />
  <row Id="33920" PostHistoryTypeId="3" PostId="15939" RevisionGUID="66a990aa-54de-481d-9ceb-34abcf0df1bc" CreationDate="2011-07-04T16:27:16.303" UserId="6665" Text="&lt;bread&gt;&lt;gluten-free&gt;&lt;conversion&gt;" />
  <row Id="33921" PostHistoryTypeId="2" PostId="15940" RevisionGUID="cabb6fda-6074-47ab-b448-48e72658b396" CreationDate="2011-07-04T16:36:03.503" UserId="6541" Text="I know that for fresh fish, or fish that was previously frozen without special storage, you should use it the same day.  If I thawed too much, does the fact that it was vacuum-packed add to the time I can safely keep it?  Does it depend on the type of fish?&#xD;&#xA;" />
  <row Id="33922" PostHistoryTypeId="1" PostId="15940" RevisionGUID="cabb6fda-6074-47ab-b448-48e72658b396" CreationDate="2011-07-04T16:36:03.503" UserId="6541" Text="How long can I keep thawed vacuum-packed fish in the fridge?" />
  <row Id="33923" PostHistoryTypeId="3" PostId="15940" RevisionGUID="cabb6fda-6074-47ab-b448-48e72658b396" CreationDate="2011-07-04T16:36:03.503" UserId="6541" Text="&lt;food-safety&gt;&lt;fish&gt;" />
  <row Id="33924" PostHistoryTypeId="2" PostId="15941" RevisionGUID="3b7bf0cd-4bb0-42e3-b832-d16d6fcaec9a" CreationDate="2011-07-04T16:43:04.657" UserId="4638" Text="Gluten free bread recipes are hard to get right, and maybe won't function with kneading per hand (there was a question about non-rising gluten free bread yesterday). You are much better off with an existing gluten-free bread recipe. Pick one which you know to be good, and prepare the dough as usual. Follow the recipe which is described here from the &quot;Take the dough and flatten it out a little&quot; sentence on, using your known good gluten-free dough instead of the one described here. &#xD;&#xA;&#xD;&#xA;I don't know what would be the best substitute for the soaked wheat, experiment with soaked grains or myabe something else which gives a slight crunch (sunflower seeds, almond pieces - don't soak these). " />
  <row Id="33925" PostHistoryTypeId="2" PostId="15942" RevisionGUID="aaae60d5-ebb9-418c-938c-8ac9c082bdd6" CreationDate="2011-07-04T16:59:44.387" UserId="4638" Text="I think that AtlasRN has a very good point. Not the vinegar, the pH of dough is OK for yeast and it creates their own acid anyway, but the stand mixer. &#xD;&#xA;&#xD;&#xA;Leavened gluten-free breads are very new, and are always made with xanthan (or other stabilizer) and a mixer. Xanthan works differently from gluten. It is more of an emulsifier, not an elastic protein like gluten. So it needs good aeration, and the big air bubbles of the yeast probably just escape into the air. On the other hand, a mixer forces air into the dough (batter?) and these small bubbles stay there, bound to the batter by the xanthan. Actually, whipping air into the dough works with wheat based dough too, there was a pizza lab article on that. But in a gluten-free bread, it is probably the only way to aerate. &#xD;&#xA;&#xD;&#xA;Xanthan gum is commonly used in many foods, and it should be available around the world. It isn't used much in home cooking, so you can't get it at the supermarket. It should be possible to buy it over the Internet, or offline at a restaurant supply store or at a health food store. If you can't find xanthan, take guar, they are practically interchangeable. I don't know which one is easier to find, but my local health food store has guar and no xanthan. &#xD;&#xA;&#xD;&#xA;Both xanthan and guar are used in very small quantities, so don't worry if it looks expensive. You can buy a kilogram, and store it in a dry place for months. It will be enough for hundreds of loaves of bread, so it should be a good investition even if you have to order online from a foreign site and pay international shipping and import tax. &#xD;&#xA;&#xD;&#xA;The important part is to combine xanthan and an electrical mixer. A fork won't force the amount of air needed into the dough. You don't need an expensive stand mixer, a small hand held mixer should work fine. If you don't have one, you can try using a whisk and whipping vigorously, as you would egg whites, but I think that it will take a very long time and be very hard, because the batter will be much heavier than egg whites. A mixer will make it easy. " />
  <row Id="33926" PostHistoryTypeId="5" PostId="15907" RevisionGUID="dcdc124b-3031-46e5-8930-8320749cdbce" CreationDate="2011-07-04T17:08:28.873" UserId="41" Comment="edited tags" Text="My brown rice bread is not rising and I do not know if I am doing something wrong or if yeast does not work with brown rice flour.&#xD;&#xA;&#xD;&#xA;I baked brown rice bread in the following way:&#xD;&#xA;&#xD;&#xA;* 600 g brown rice flour&#xD;&#xA;* 100 g Chuño&#xD;&#xA;* Whole yeast block&#xD;&#xA;* 100 g flax&#xD;&#xA;&#xD;&#xA;Any tips on how to make it rise without any wheat or other gluten products?&#xD;&#xA;&#xD;&#xA;(I cannot eat **any** gluten, so I need a 100% gluten-free solution.)" />
  <row Id="33927" PostHistoryTypeId="4" PostId="15907" RevisionGUID="dcdc124b-3031-46e5-8930-8320749cdbce" CreationDate="2011-07-04T17:08:28.873" UserId="41" Comment="edited tags" Text="How do I make brown rice bread rise without any wheat flour?" />
  <row Id="33928" PostHistoryTypeId="6" PostId="15907" RevisionGUID="dcdc124b-3031-46e5-8930-8320749cdbce" CreationDate="2011-07-04T17:08:28.873" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;bread&gt;&lt;breadmaking&gt;&lt;yeast&gt;&lt;gluten-free&gt;" />
  <row Id="33929" PostHistoryTypeId="6" PostId="15940" RevisionGUID="90d5efba-d152-4c78-a94a-ba5315767197" CreationDate="2011-07-04T17:12:46.300" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;fish&gt;" />
  <row Id="33930" PostHistoryTypeId="2" PostId="15943" RevisionGUID="702de3ee-38ee-49a2-8a1e-54d4ed0865ff" CreationDate="2011-07-04T17:37:12.963" UserId="6664" Text="I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans seems to be on about the same level as dodo eggs. Is there something that can be used as a substitute to get a close approximate of the taste and texture?" />
  <row Id="33931" PostHistoryTypeId="1" PostId="15943" RevisionGUID="702de3ee-38ee-49a2-8a1e-54d4ed0865ff" CreationDate="2011-07-04T17:37:12.963" UserId="6664" Text="Substitute for red bean paste?" />
  <row Id="33932" PostHistoryTypeId="3" PostId="15943" RevisionGUID="702de3ee-38ee-49a2-8a1e-54d4ed0865ff" CreationDate="2011-07-04T17:37:12.963" UserId="6664" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;asian-cuisine&gt;" />
  <row Id="33933" PostHistoryTypeId="25" PostId="15943" RevisionGUID="f9a3ebf3-715e-45dc-9fab-a7c3122b60c1" CreationDate="2011-07-04T17:54:32.490" Comment="http://twitter.com/#!/StackCooking/status/87942381550317568" />
  <row Id="33934" PostHistoryTypeId="2" PostId="15944" RevisionGUID="e1a49ffc-cc8d-4977-9a04-aedbcea31c56" CreationDate="2011-07-04T17:54:49.060" UserId="6345" Text="There's always the delight of botulism, which thrives in the anaerobic environment provided by vacuum packing.  Listeria and vibrio bacteria can grow in an anaerobic environment, and are potential food safety risks present in fish.  &#xD;&#xA;&#xD;&#xA;With this in mind, I would not expect vacuum packing to extend the life of a fish much.  It will reduce freezer burn though!" />
  <row Id="33935" PostHistoryTypeId="2" PostId="15945" RevisionGUID="1d78628a-8c6a-4eb7-9e0a-11c2b92eb6b5" CreationDate="2011-07-04T18:02:47.100" UserId="2959" Text="A lot of the juicers I see are [really expensive][1], which makes me wonder if they have any significant benefit over my current food processor. I found a few articles (e.g. [this one][2]) which seem like they're saying that there's no huge difference between the two.&#xD;&#xA;&#xD;&#xA;Do juicers just exist for people who are ultra enthusiastic about getting the best juice possible, or does someone who just wants to make juice once or twice a week need one?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/b?ie=UTF8&amp;node=289926&#xD;&#xA;  [2]: http://www.thebestkitchen.org/juicer-vs-food-processor/" />
  <row Id="33936" PostHistoryTypeId="1" PostId="15945" RevisionGUID="1d78628a-8c6a-4eb7-9e0a-11c2b92eb6b5" CreationDate="2011-07-04T18:02:47.100" UserId="2959" Text="Do I need a juicer?" />
  <row Id="33937" PostHistoryTypeId="3" PostId="15945" RevisionGUID="1d78628a-8c6a-4eb7-9e0a-11c2b92eb6b5" CreationDate="2011-07-04T18:02:47.100" UserId="2959" Text="&lt;equipment&gt;&lt;juice&gt;" />
  <row Id="33938" PostHistoryTypeId="2" PostId="15946" RevisionGUID="0dc74f5d-63ed-492f-80d1-f05dab543a8e" CreationDate="2011-07-04T18:11:05.577" UserId="6345" Text="Black bean paste is also incorporated into Asian cuisine, and has a similar flavor, although earthier.  Add a little sugar, maybe a little ground cashew or peanuts for nuttiness.  It won't be the same, but it should work well enough.&#xD;&#xA;&#xD;&#xA;Since black beans are more common, this may work well enough for you." />
  <row Id="33939" PostHistoryTypeId="2" PostId="15947" RevisionGUID="ff89c8cd-9b18-4df8-9016-25096e9fe82e" CreationDate="2011-07-04T18:11:59.447" UserId="6667" Text="Depends on what you're juicing. If you're juicing something like a lemon/lime for lemon/limeade, you can just strategically slice and squeeze to get all but a couple mLs of juice. &#xD;&#xA;&#xD;&#xA;If you're juicing something like an apple, you can cook it slightly and then use your food processor to make apple sauce, which can these be squeezed through a cheesecloth/pillowcase for a great deal of juice.&#xD;&#xA;&#xD;&#xA;For everything else (practically at least), a manual juicer (like [this][1]) will do just fine and cost a maybe a few bucks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.roullierwhite.com/ekmps/shops/roullierwhite/images/mrs-white-s-old-fashioned-porcelain-juicer-2056-p.jpg" />
  <row Id="33940" PostHistoryTypeId="2" PostId="15948" RevisionGUID="cc3faf60-31cd-46c4-b2a5-5708fcbd1695" CreationDate="2011-07-04T18:20:29.007" UserId="6667" Text="Paste would probably work better than powdered, as the powder is likely to clump and settle and cause a less-homogeneous product" />
  <row Id="33941" PostHistoryTypeId="2" PostId="15949" RevisionGUID="6ab0ef7a-1f8f-4a10-919e-605074992cd9" CreationDate="2011-07-04T18:31:22.010" UserId="6345" Text="Juicers are like those little slap-and-chop things; they might be a little easier,  but they're really not necessary.  &#xD;&#xA;&#xD;&#xA;There's nothing you can do with a juicer which a you cannot accomplish using a hand reamer or combination of a blender/food processor and a strainer/chinois/cheesecloth." />
  <row Id="33942" PostHistoryTypeId="6" PostId="15943" RevisionGUID="a4742a76-f535-478d-987a-874e8274f990" CreationDate="2011-07-04T18:32:34.640" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;asian-cuisine&gt;&lt;beans&gt;" />
  <row Id="33943" PostHistoryTypeId="5" PostId="15757" RevisionGUID="5341d428-ab69-4494-a74d-9f86b3e32560" CreationDate="2011-07-04T19:18:21.547" UserId="6345" Comment="slightly better" Text="**It's perfectly safe to cook it, as long as you don't plan to eat it.**  The exception is if the water was at or below fridge temperature to begin with.  There's a lag time between when the temperature of a food product increases and when the bacteria go into exponential replication.  The rule of thumb is 2 hours in the danger zone of 40F to 140F.&#xD;&#xA;&#xD;&#xA;Anything above that and you're taking an exponentially increasing risk, the longer the time is.  7 hours is just beyond the pale.  Also, remember that some bacteria generate toxins; even if the steak is cooked enough to kill them, the toxins may survive the cooking process to make you quite ill.&#xD;&#xA;&#xD;&#xA;*That said, if it were steak worth more than $20 I'd probably trim off the exterior and cook it anyway, to medium doneness.  But I trust my stomach to take it and am willing to risk a little upset stomach for a good steak.*" />
  <row Id="33944" PostHistoryTypeId="2" PostId="15950" RevisionGUID="d9530b8c-a383-45b1-ae15-5087639c3830" CreationDate="2011-07-04T19:18:23.247" UserId="641" Text="Apart from what Bob already mentioned, the enzymes of the fish will keep on working so the quality (independent of food safety) of the fish will go down rapidly over time." />
  <row Id="33945" PostHistoryTypeId="2" PostId="15951" RevisionGUID="0d18207f-3ffa-4530-8cd0-e466de2ba2a0" CreationDate="2011-07-04T20:15:42.883" UserId="6668" Text="A few suggestions:&#xD;&#xA;&#xD;&#xA; - [Greek coffee][1] is basically an alias for Turkish coffee so you can try Greek restaurants and grocery stores.&#xD;&#xA; - Middle eastern grocery stores in big cities (such as L.A., N.Y. and Paris) will carry ground coffee from Israel (Elite) or other countries for making &quot;Bots&quot; or Turkish coffee.&#xD;&#xA; - There is even a small appliance for making Turkish coffee. See, for example, this [Turkish coffee blog][2]&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Turkish_coffee#Greece&#xD;&#xA;  [2]: http://www.turkishcoffeeblog.com/2008/12/automatic-turkish-coffee-machine-photo.html" />
  <row Id="33946" PostHistoryTypeId="2" PostId="15952" RevisionGUID="58ba8085-2a33-4466-ac02-6d4f611b4a3f" CreationDate="2011-07-04T20:34:59.700" UserId="6668" Text="Can anyone recommend a method for cleaning the clogged holes in the &quot;Basket&quot; of a [Saeco Manually Pressurized Portafilter][2] beyond this description in [Care of Saeco Pressurized Portafilters][1]?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.partsguru.com/user/Manually%20Pressurized%20Portafilter%20Parts%20Diagram.jpg&#xD;&#xA;  [2]: http://www.shop.partsguru.com/product.sc?categoryId=108&amp;productId=1416" />
  <row Id="33947" PostHistoryTypeId="1" PostId="15952" RevisionGUID="58ba8085-2a33-4466-ac02-6d4f611b4a3f" CreationDate="2011-07-04T20:34:59.700" UserId="6668" Text="Cleaning a clogged Saeco Pressurized Portafilter" />
  <row Id="33948" PostHistoryTypeId="3" PostId="15952" RevisionGUID="58ba8085-2a33-4466-ac02-6d4f611b4a3f" CreationDate="2011-07-04T20:34:59.700" UserId="6668" Text="&lt;equipment&gt;&lt;cleaning&gt;&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="33958" PostHistoryTypeId="5" PostId="15932" RevisionGUID="269c6730-016c-4261-8f83-478960ab5ec8" CreationDate="2011-07-05T02:39:55.467" UserId="6279" Comment="chili misspelled (chilli) " Text="I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the most hot.&#xD;&#xA;&#xD;&#xA;What part of the chili fruit is the hottest?" />
  <row Id="33959" PostHistoryTypeId="4" PostId="15932" RevisionGUID="269c6730-016c-4261-8f83-478960ab5ec8" CreationDate="2011-07-05T02:39:55.467" UserId="6279" Comment="chili misspelled (chilli) " Text="What is the hottest part of a chili?" />
  <row Id="33960" PostHistoryTypeId="24" PostId="15932" RevisionGUID="269c6730-016c-4261-8f83-478960ab5ec8" CreationDate="2011-07-05T02:39:55.467" Comment="Proposed by 6279 approved by 41 edit id of 223" />
  <row Id="33961" PostHistoryTypeId="25" PostId="15940" RevisionGUID="e57dcacd-dcc7-4b10-8da9-9ec7b946b680" CreationDate="2011-07-05T02:54:35.227" Comment="http://twitter.com/#!/StackCooking/status/88078286856531969" />
  <row Id="33962" PostHistoryTypeId="25" PostId="15945" RevisionGUID="156bfb30-98d3-4622-bb37-42ad54ca5f1b" CreationDate="2011-07-05T05:54:36.880" Comment="http://twitter.com/#!/StackCooking/status/88123590188351489" />
  <row Id="33963" PostHistoryTypeId="2" PostId="15959" RevisionGUID="9d82c33b-1100-4049-856e-7bca5a42c0ad" CreationDate="2011-07-05T06:37:44.830" UserId="266" Text="Your second link explains the main types of juicers.  [Here's another page with much the same information,][2] including links to various brands of juicers.&#xD;&#xA;&#xD;&#xA; 1. Centrifugal juicers first grate the food, then extract the juice by spinning a strainer basket at high speed.&#xD;&#xA; 2. Masticating juicers use an auger in a sleeve to chew up the food and extract the juice by crushing it.&#xD;&#xA; 3. I'd never heard the term &quot;triturating&quot; before this, I thought these were simply called twin-gear masticating juicers.  In any case, they also chew up the food, and extract the juice by crushing it, in this case between the two interlocking gears.&#xD;&#xA;&#xD;&#xA;I had to go to the fourth page of your Amazon to find the current version of the juicer we bought 14 years ago - [the Angel One.][1]  It's a twin-gear juicer, cost us over $1000 at the time, it's **REALLY** heavy, but it does work well.  Most reviews of different juicers say that a masticating type will extract more juice than a centrifugal and do it with less friction heating.  I don't know if heating the food while extracting the juice is really an issue, but our juicer really is excellent at getting all the juice out very quickly.  The pulp that comes out is very dry, although I tend to run orange or grapefruit pulp through a second time to get every bit of juice out.&#xD;&#xA;&#xD;&#xA;So, like many things, there *are* some advantages to the very high-end equipment, but in addition to the $$, there are other trade-offs you have to think about before going that route in a juicer.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Super-Angel-Stainless-Steel-Juicer-/dp/B000Y1A0BO&#xD;&#xA;  [2]: http://www.harvestessentials.com/whatjuicisri.html" />
  <row Id="33964" PostHistoryTypeId="25" PostId="15939" RevisionGUID="74cf9839-e4f9-4aaa-815f-c8d5cf63d24d" CreationDate="2011-07-05T08:54:37.057" Comment="http://twitter.com/#!/StackCooking/status/88168891548835840" />
  <row Id="33965" PostHistoryTypeId="5" PostId="15952" RevisionGUID="b5934efe-ec56-4601-98e3-e7e5178398c9" CreationDate="2011-07-05T09:53:40.810" UserId="6668" Comment="Rephrased the question to be more general" Text="Can anyone recommend a method for cleaning the clogged holes in a &quot;Basket&quot; of an espresso machine Portafilter? I had this problem with both DeLonghi and Saeco home espresso machines.&#xD;&#xA;&#xD;&#xA;For example, in [Care of Saeco Pressurized Portafilters][1] (regarding &#xD;&#xA;[Saeco Manually Pressurized Portafilter][2]) they caution against using metal pins. &#xD;&#xA;&#xD;&#xA;Any suggestions of methods or cleaning materials?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.partsguru.com/user/Manually%20Pressurized%20Portafilter%20Parts%20Diagram.jpg&#xD;&#xA;  [2]: http://www.shop.partsguru.com/product.sc?categoryId=108&amp;productId=1416" />
  <row Id="33966" PostHistoryTypeId="4" PostId="15952" RevisionGUID="b5934efe-ec56-4601-98e3-e7e5178398c9" CreationDate="2011-07-05T09:53:40.810" UserId="6668" Comment="Rephrased the question to be more general" Text="Cleaning a clogged espresso machine Portafilter" />
  <row Id="33967" PostHistoryTypeId="25" PostId="15912" RevisionGUID="a4e8d984-7076-48ef-a4ca-c32cec5f0f1d" CreationDate="2011-07-05T11:54:37.930" Comment="http://twitter.com/#!/StackCooking/status/88214196197654528" />
  <row Id="33968" PostHistoryTypeId="2" PostId="15960" RevisionGUID="f024f533-2e46-4d54-bba3-27185bd4ead9" CreationDate="2011-07-05T12:59:41.733" UserId="1092" Text="If the clogging is a result of mineral deposits, soak the &quot;basket&quot; in vinegar for a few hours.  Then use a wooden toothpick to gently dislodge any deposits." />
  <row Id="33969" PostHistoryTypeId="2" PostId="15961" RevisionGUID="24d5e729-7afc-44e7-b37d-0e77958afdd2" CreationDate="2011-07-05T14:13:25.543" UserId="6238" Text="There are special detergents for dissolving the coffee oils that are usually used for backflushing portafilter machines. Search for Coffee Clean or Puly Caff" />
  <row Id="33970" PostHistoryTypeId="2" PostId="15962" RevisionGUID="76249f77-2ff3-4cd0-8dd9-efaded13e988" CreationDate="2011-07-05T14:25:20.307" UserId="6479" Text="I would let the basket soak in a hot water ( just from the tap ) bath of [Cafiza][1] for about 15 minutes to dissolve the coffee oils. If the problem is scale buildup I would try a soak in a citric acid bath, about 2 tablespoons to 1 liter of water. Of course a good stiff brush could do the trick too with both the methods described here. An old toothbrush maybe.&#xD;&#xA;&#xD;&#xA;I would also recommend getting on a routine cleaning schedule. I do a complete espresso machine and grinder cleaning about every 4-5 weeks and it keeps some of these problems from happening. Once you get into the habit of doing it and develop your own personal system it is not too hard to keep up, and you learn a lot about the internals of your machines, which can come in handy if you want to mod or need to do repairs.&#xD;&#xA;&#xD;&#xA;Here is a pretty good how-to on cleaning the portafilter and basket [link][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.urnex.com/cafiza.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=_WWS-fixW3U" />
  <row Id="33971" PostHistoryTypeId="2" PostId="15963" RevisionGUID="cfb980b2-ddd8-4945-a2d9-6a4d9087a0a7" CreationDate="2011-07-05T15:48:12.637" UserId="2832" Text="You are really tempting fate.  Unless your cold water was below 40f (which is doubtful), you have effectively replicated a bacteria culture for 7 hours.  Since it's in an oxygen-free environment, your likely bug would be *clostridium botulinum.*&#xD;&#xA;&#xD;&#xA;When your food's surface temperature rises above 40f, or drops below 130f, the safety clock starts ticking.  Rule of thumb is four hours to consume.  You are almost at double that time.  Probably not good.  Even though cooking in the crock pot will pasteurize your meat, it's not the pathogens that need to concern you (for the most part), but the toxins left behind.&#xD;&#xA;&#xD;&#xA;You may be able to denature any toxins that have grown on your roast by searing ALL parts of the surface (good practice anyway), and then putting it into a preheated crock pot.  But it's still pretty risky.  So if it were me, I'd discard the beef and order a pizza." />
  <row Id="33972" PostHistoryTypeId="2" PostId="15964" RevisionGUID="31f8faa5-24f5-4986-aec6-b4aaa2b97820" CreationDate="2011-07-05T16:16:38.757" UserId="6023" Text="Microwave ovens cook primarily by spinning water molecules. Frozen water is less susceptible to this affect. I would guess that with certain vegetables, as frozen water turns to a liquid, it is quickly heated to the point that it boils and evaporates. The heating is less even than cooking frozen vegetables in a pot and leads to areas that are somewhat dehydrated and fibrous. &#xD;&#xA;&#xD;&#xA;Try cooking your frozen vegetables in a container with a lose cover and additional water. This will allow them to cook or steam from the the outside in much like in a pot.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Dielectric_heating&#xD;&#xA;&#xD;&#xA;" />
  <row Id="33973" PostHistoryTypeId="5" PostId="15757" RevisionGUID="e077677e-03a9-411f-84b1-aa38427adfff" CreationDate="2011-07-05T17:02:14.227" UserId="6345" Comment="major edits for food safety principles" Text="**It's perfectly safe to cook it, as long as you don't plan to eat it.**  The exception is if the water was at or below fridge temperature to begin with.  **When food temperature enters the &quot;danger zone&quot; of 40-140F/4-60C, there's a lag time of 2 hours before bacteria go into exponential replication.**  Any longer, and the bacteria counts start to increase exponentially, doubling every 30 minutes to an hour.  With the bacteria counts, the risk of food poisoning increases exponentially.  7 hours is just beyond the pale.  &#xD;&#xA;&#xD;&#xA;Beyond the time/temperature problem, there are 3 things everyone needs to know about food safety:&#xD;&#xA;&#xD;&#xA; - **You cannot smell pathogens, just rancidity/spoilage.**  With spoilage, your food is definitely unsafe to eat, but it may be dangerous long before it smells &quot;off.&quot;&#xD;&#xA; - **Cooking to ~165F/74C kills pathogenic bacteria.** *Different agencies and foods have slightly different temperatures, but most are at or below this temperature.*&#xD;&#xA; - **Cooking will NOT destroy toxins bacteria produce, so heavy cooking is not a solution to meat left out too long.**  *Staphylococcus aureus* (&quot;Staph&quot;), *chlostridium botulinum* (&quot;botulism&quot;), *Escheria coli* (&quot;E. coli&quot;), and *chlostridium perfringens* all produce toxic chemicals, which are not destroyed by cooking.&#xD;&#xA;&#xD;&#xA;*That said, if it were steak worth more than $20 I'd probably trim off the exterior and cook  to medium.  But, I've developed have an iron stomach that laughs at food poisoning, and gets cramps where others are exploding out both ends.  I wouldn't dare serve the meat to anyone else.*" />
  <row Id="33974" PostHistoryTypeId="5" PostId="15757" RevisionGUID="aa349415-b646-4e19-940a-77cdf7321468" CreationDate="2011-07-05T17:11:27.760" UserId="6345" Comment="expensive steak..." Text="**It's perfectly safe to cook it, as long as you don't plan to eat it.**  The exception is if the water was at or below fridge temperature to begin with.  **When food temperature enters the &quot;danger zone&quot; of 40-140F/4-60C, there's a lag time of 2 hours before bacteria go into exponential replication.**  Any longer, and the bacteria counts start to increase exponentially, doubling every 30 minutes to an hour.  With the bacteria counts, the risk of food poisoning increases exponentially.  7 hours is just beyond the pale.  &#xD;&#xA;&#xD;&#xA;Beyond the time/temperature problem, there are 3 things everyone needs to know about food safety:&#xD;&#xA;&#xD;&#xA; - **You cannot smell pathogens, just rancidity/spoilage.**  With spoilage, your food is definitely unsafe to eat, but it may be dangerous long before it smells &quot;off.&quot;&#xD;&#xA; - **Cooking to ~165F/74C kills pathogenic bacteria.** *Different agencies and foods have slightly different temperatures, but most are at or below this temperature.*&#xD;&#xA; - **Cooking will NOT destroy toxins bacteria produce, so heavy cooking is not a solution to meat left out too long.**  *Staphylococcus aureus* (&quot;Staph&quot;), *chlostridium botulinum* (&quot;botulism&quot;), *Escheria coli* (&quot;E. coli&quot;), and *chlostridium perfringens* all produce toxic chemicals, which are not destroyed by cooking.&#xD;&#xA;&#xD;&#xA;*If it was a very expensive steak, I'd be tempted to cut off the exterior and cook it heavily for myself only (would never dare serve to another).  But, for a simple round steak?  Bin it and buy another, it's not worth the risk.*" />
  <row Id="33975" PostHistoryTypeId="2" PostId="15965" RevisionGUID="d2a4e42f-31aa-4241-83f4-632a719fa7c5" CreationDate="2011-07-05T17:15:25.957" UserId="6671" Text="I love 'liutenzia' as dip for lapinja bread, but also like ajvar with grilled meats!  It can be excellent.  Zergut is a good brtand for all these Balkan wonderful things.  There arr ssome from Macedonia too that are great." />
  <row Id="33976" PostHistoryTypeId="25" PostId="15952" RevisionGUID="116239ee-7a2e-4001-a9a7-a7349a82175f" CreationDate="2011-07-05T17:54:38.967" Comment="http://twitter.com/#!/StackCooking/status/88304795856809984" />
  <row Id="33977" PostHistoryTypeId="25" PostId="15923" RevisionGUID="89c43eff-ef84-42a1-ba81-2c18760fccf1" CreationDate="2011-07-05T20:54:39.437" Comment="http://twitter.com/#!/StackCooking/status/88350096240029696" />
  <row Id="33978" PostHistoryTypeId="2" PostId="15966" RevisionGUID="2a16dfd6-2b5e-45f8-88c7-f33b0bca08ee" CreationDate="2011-07-05T21:05:54.777" UserId="4086" Text="There is a slight burning like smell when I use my blender now. While making a smoothie, the bottom seal was broken and the drink spilled/poored everywhere. When I use the blender now, I smell this burning type smell. It's a good blender (Osterizer). Should I buy a new one?" />
  <row Id="33979" PostHistoryTypeId="1" PostId="15966" RevisionGUID="2a16dfd6-2b5e-45f8-88c7-f33b0bca08ee" CreationDate="2011-07-05T21:05:54.777" UserId="4086" Text="Blender makes burning smell after liquid spilled on (maybe into) it" />
  <row Id="33980" PostHistoryTypeId="3" PostId="15966" RevisionGUID="2a16dfd6-2b5e-45f8-88c7-f33b0bca08ee" CreationDate="2011-07-05T21:05:54.777" UserId="4086" Text="&lt;equipment&gt;" />
  <row Id="33981" PostHistoryTypeId="2" PostId="15967" RevisionGUID="745a700c-c0fc-43c0-90d5-4b8bab00f748" CreationDate="2011-07-06T00:02:54.157" UserId="5431" Text="If you're looking to liquify and maintain the fiber, you may want to consider a [Vitamix][1].  It's a high end blender, which can be used for more than just juicing which gives it added value.  It runs about $400USD.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://vitamix.com" />
  <row Id="33982" PostHistoryTypeId="2" PostId="15968" RevisionGUID="2a2cb356-7c1e-483c-9a99-5e68c04fa7e2" CreationDate="2011-07-06T01:16:11.220" UserId="5092" Text="Less complicated than the other method, but similar steps at the beginning. I have used two methods and both worked. I have heard success stories for grains in the freezer for over a year. No milk powder involved.&#xD;&#xA;&#xD;&#xA; - Wash the grains in both cases.&#xD;&#xA;&#xD;&#xA;Methods:&#xD;&#xA;&#xD;&#xA; 1. Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic container or so (I used a plastic bag)&#xD;&#xA; 2. Let the grains dry. Not just with kitchen tissue, but actually leave it dry for an hour or two. Finally put it into kitchen tissue and wrap that in a plastic bag or so for freezing.&#xD;&#xA;&#xD;&#xA;For thawing I left the grains in the fridge for half a day and then gave them directly into milk.&#xD;&#xA;&#xD;&#xA;I tested both methods, as stated. Both worked just fine. In my case the max. time was more than 2 months. However, when &quot;reactivating&quot; the grains it took both some time and the results of the first two or three batches were not consumable (well, I guess they were, but just not pleasurable as kefir proper)." />
  <row Id="33983" PostHistoryTypeId="2" PostId="15969" RevisionGUID="e7141e34-40e0-41e1-a578-7567c45f4bc4" CreationDate="2011-07-06T01:23:11.573" UserId="5092" Text="I got a bit confused when looking up nutrition values for milk versus kefir made from that milk. For some reason many tables list higher values of some nutrients (e.g. potassium and magnesium) than is in the source form, i.e. the milk.&#xD;&#xA;&#xD;&#xA;Can someone shed light on how this would happen?&#xD;&#xA;&#xD;&#xA;I realize that lactose from the milk gets turned into carbon dioxide and alcohol, but where does it take the additional nutrients from if the only nutrition for the kefir grains is the milk and air?" />
  <row Id="33984" PostHistoryTypeId="1" PostId="15969" RevisionGUID="e7141e34-40e0-41e1-a578-7567c45f4bc4" CreationDate="2011-07-06T01:23:11.573" UserId="5092" Text="Milk vs. home-made kefir" />
  <row Id="33985" PostHistoryTypeId="3" PostId="15969" RevisionGUID="e7141e34-40e0-41e1-a578-7567c45f4bc4" CreationDate="2011-07-06T01:23:11.573" UserId="5092" Text="&lt;milk&gt;&lt;kefir&gt;" />
  <row Id="33986" PostHistoryTypeId="2" PostId="15970" RevisionGUID="4e4439e6-92d5-4766-acb8-2b728976a3ef" CreationDate="2011-07-06T01:53:33.530" UserId="6320" Text="Is there a difference between the two? It looks almost like cilantro?" />
  <row Id="33987" PostHistoryTypeId="1" PostId="15970" RevisionGUID="4e4439e6-92d5-4766-acb8-2b728976a3ef" CreationDate="2011-07-06T01:53:33.530" UserId="6320" Text="There a Difference between Chinese parsley and cilantro" />
  <row Id="33988" PostHistoryTypeId="3" PostId="15970" RevisionGUID="4e4439e6-92d5-4766-acb8-2b728976a3ef" CreationDate="2011-07-06T01:53:33.530" UserId="6320" Text="&lt;herbs&gt;" />
  <row Id="33989" PostHistoryTypeId="25" PostId="15908" RevisionGUID="7b1966a0-a2dd-40c2-a678-ae6fa0221bd6" CreationDate="2011-07-06T02:54:40.390" Comment="http://twitter.com/#!/StackCooking/status/88440697354592256" />
  <row Id="33990" PostHistoryTypeId="2" PostId="15971" RevisionGUID="c5dadf75-c0b2-44de-a421-890aeccda18c" CreationDate="2011-07-06T04:26:10.140" UserId="6674" Text="I would like to know what the long hat that chef's wear is called. &#xD;&#xA;&#xD;&#xA;Toque is what Google/Wikipedia proffer but is it really that?" />
  <row Id="33991" PostHistoryTypeId="1" PostId="15971" RevisionGUID="c5dadf75-c0b2-44de-a421-890aeccda18c" CreationDate="2011-07-06T04:26:10.140" UserId="6674" Text="What is the name for a chef's hat?" />
  <row Id="33992" PostHistoryTypeId="3" PostId="15971" RevisionGUID="c5dadf75-c0b2-44de-a421-890aeccda18c" CreationDate="2011-07-06T04:26:10.140" UserId="6674" Text="&lt;cookware&gt;" />
  <row Id="33993" PostHistoryTypeId="2" PostId="15972" RevisionGUID="3ce2fb0a-f808-4a47-b567-bc88758f9316" CreationDate="2011-07-06T04:45:11.410" UserId="6345" Text="Yes, it is called a toque.  I don't have a copy of CIA Pro Chef handy at the moment, but it was in the first chapter IIRC. Wikipedia and a casual googling will confirm this. " />
  <row Id="33994" PostHistoryTypeId="2" PostId="15973" RevisionGUID="a9a82845-e996-4781-9f0f-d1b58e349cac" CreationDate="2011-07-06T04:50:14.603" UserId="6345" Text="It is just another name for cilantro." />
  <row Id="33995" PostHistoryTypeId="5" PostId="15973" RevisionGUID="fb83994f-28f4-4351-b3fb-ee1f921c2e9c" CreationDate="2011-07-06T04:56:15.300" UserId="6345" Comment="picture, heliotrope" Text="It is just another name for cilantro AKA coriander, Latin name *coriandrum sativum.*  There is another herb which may also be labelled &quot;Chinese Parsley.&quot;  This herb isSalt Helioptrope, Latin name *Heliotropium curassavicum*.  &#xD;&#xA;&#xD;&#xA;**See the picture below for comparison to cilantro:**&#xD;&#xA;![Salt Heliotrope][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QxIj6.jpg" />
  <row Id="33996" PostHistoryTypeId="2" PostId="15974" RevisionGUID="ad653d24-ac74-49c2-aad4-fff71ad4b08c" CreationDate="2011-07-06T05:22:21.907" UserId="6345" Text="See if you can locate the source of the smell.  Blenders are generally designed so that a simple spill doesn't cause permanent damage, but if the connection between the cannister and the motor came partially apart when the seal broke, it is possible that the little doodad they use to interface was damaged.&#xD;&#xA;&#xD;&#xA;I've had a burning smell before when using a cheap blender with a high-wattage motor; the drive shaft was rubber or plastic and stripped, producing a burning smell and lots of little black pieces. " />
  <row Id="33997" PostHistoryTypeId="5" PostId="15973" RevisionGUID="14765bb9-4127-4fa3-b530-a56ed238824c" CreationDate="2011-07-06T06:11:52.520" UserId="6345" Comment="typo, clearer" Text="It is just another name for cilantro AKA coriander, Latin name *coriandrum sativum.*  There is another herb also be labelled &quot;Chinese Parsley,&quot; but it does NOT resemble cilantro.  This herb is Salt Helioptrope, Latin name *Heliotropium curassavicum*.  &#xD;&#xA;&#xD;&#xA;**See the picture below for comparison to cilantro:**&#xD;&#xA;![Salt Heliotrope][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QxIj6.jpg" />
  <row Id="33998" PostHistoryTypeId="2" PostId="15975" RevisionGUID="3754793b-5624-4de0-8afc-3c84cff6f1dc" CreationDate="2011-07-06T06:46:36.827" UserId="6675" Text="why do bread crumbs never spoil? and can you do homemade bread crumbs yourself and save them for later use. Will they mold?" />
  <row Id="33999" PostHistoryTypeId="1" PostId="15975" RevisionGUID="3754793b-5624-4de0-8afc-3c84cff6f1dc" CreationDate="2011-07-06T06:46:36.827" UserId="6675" Text="why do dry bread crumbs never spoil and bread does?" />
  <row Id="34000" PostHistoryTypeId="3" PostId="15975" RevisionGUID="3754793b-5624-4de0-8afc-3c84cff6f1dc" CreationDate="2011-07-06T06:46:36.827" UserId="6675" Text="&lt;bread&gt;" />
  <row Id="34001" PostHistoryTypeId="5" PostId="15975" RevisionGUID="7b7a587f-f6f1-4723-bd17-4d91524b6240" CreationDate="2011-07-06T06:56:58.270" UserId="6345" Comment="tags, improved sentence structure" Text="Why don't store-bought bread crumbs spoil?  Can you make your own bread crumbs and save them for later use?  Will homemade breadcrumbs mold?" />
  <row Id="34002" PostHistoryTypeId="4" PostId="15975" RevisionGUID="7b7a587f-f6f1-4723-bd17-4d91524b6240" CreationDate="2011-07-06T06:56:58.270" UserId="6345" Comment="tags, improved sentence structure" Text="Why don't dry bread crumbs spoil, when bread does?" />
  <row Id="34003" PostHistoryTypeId="6" PostId="15975" RevisionGUID="7b7a587f-f6f1-4723-bd17-4d91524b6240" CreationDate="2011-07-06T06:56:58.270" UserId="6345" Comment="tags, improved sentence structure" Text="&lt;bread&gt;&lt;food-science&gt;&lt;food-preservation&gt;&lt;breadcrumbs&gt;" />
  <row Id="34004" PostHistoryTypeId="2" PostId="15976" RevisionGUID="6328c286-1a9c-45b2-aa02-bfcecfe7aa65" CreationDate="2011-07-06T07:31:05.173" UserId="4638" Text="Bacteria need a friendly environment to live. They can't survive without mosture. Mold tolerates more, but it needs moisture for life too. &#xD;&#xA;&#xD;&#xA;Bread is too dry a food, so it doesn't catch bacteria. This is why it can be stored outside the fridge. But if you live in a moderately humid climate, it can still be moist enough for mold to grow, especially if stored in a non-breathing package (plastic bag). Drying the bread to the point where this won't happen is possible, but it gets quite hard then. Examples for such dry bread are zwieback or finnish crispbread. &#xD;&#xA;&#xD;&#xA;Store bought breadcrumbs are dried to the point where they can't catch mold. This is why they can be stored for so long. If you make your own in the food processor, they will be similar to bread. Probably a bit better, because the bigger surface will let them dry quicker than bread. But if you want to be sure they will last, dry them. You can use a dehydrator or put them in the oven at the lowest temperature (usually.50 deg C) and hold them there for 4 - 5 hours.  " />
  <row Id="34005" PostHistoryTypeId="25" PostId="15975" RevisionGUID="b50148b6-c1ec-48cd-b511-bd5489c164d9" CreationDate="2011-07-06T08:54:40.687" Comment="http://twitter.com/#!/StackCooking/status/88531297366061056" />
  <row Id="34006" PostHistoryTypeId="8" PostId="15932" RevisionGUID="73f61dbf-d626-4ac7-987c-f5b678e042c9" CreationDate="2011-07-06T11:26:41.623" UserId="2167" Comment="Rollback to [2b942c75-bc3a-421c-90c6-248916e4b71d]" Text="I often hear different points of view to this question - some say the hottest part of the chilli is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the hottest.&#xD;&#xA;&#xD;&#xA;What part of the chilli fruit is the hottest?" />
  <row Id="34007" PostHistoryTypeId="7" PostId="15932" RevisionGUID="73f61dbf-d626-4ac7-987c-f5b678e042c9" CreationDate="2011-07-06T11:26:41.623" UserId="2167" Comment="Rollback to [2b942c75-bc3a-421c-90c6-248916e4b71d]" Text="What is the hottest part of a chilli?" />
  <row Id="34008" PostHistoryTypeId="5" PostId="15932" RevisionGUID="c96023b6-b422-4a98-acae-3eeee7e36999" CreationDate="2011-07-06T11:29:10.810" UserId="2167" Comment="switched to US spelling in the article, with international variants in the subject for best SEO" Text="I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that holds the seeds to the flesh is the hottest.&#xD;&#xA;&#xD;&#xA;What part of the chili fruit is the hottest?" />
  <row Id="34009" PostHistoryTypeId="4" PostId="15932" RevisionGUID="c96023b6-b422-4a98-acae-3eeee7e36999" CreationDate="2011-07-06T11:29:10.810" UserId="2167" Comment="switched to US spelling in the article, with international variants in the subject for best SEO" Text="What is the hottest part of a chili/chilli/chile pepper?" />
  <row Id="34010" PostHistoryTypeId="2" PostId="15977" RevisionGUID="7475a661-895a-4a72-ad2a-bf99abfa4463" CreationDate="2011-07-06T11:49:19.467" UserId="6680" Text="I've got about 200ml of Double Cream (48% butterfat [apparently][1]) that I don't think i'll use before it goes off.&#xD;&#xA;&#xD;&#xA;What simple (~5 minute) things can you make with cream so that it can be frozen?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;At the moment I'm thinking along the lines of chocolate or toffee sauces.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz" />
  <row Id="34011" PostHistoryTypeId="1" PostId="15977" RevisionGUID="7475a661-895a-4a72-ad2a-bf99abfa4463" CreationDate="2011-07-06T11:49:19.467" UserId="6680" Text="Presverving leftover double cream" />
  <row Id="34012" PostHistoryTypeId="3" PostId="15977" RevisionGUID="7475a661-895a-4a72-ad2a-bf99abfa4463" CreationDate="2011-07-06T11:49:19.467" UserId="6680" Text="&lt;food-preservation&gt;&lt;cream&gt;" />
  <row Id="34013" PostHistoryTypeId="2" PostId="15978" RevisionGUID="93b996ed-598e-4998-8229-47101339b7d3" CreationDate="2011-07-06T12:32:05.687" UserId="5550" Text="I saw somewhere they rubbed sliced eggplants in salt and leaving them out up to an hour before putting them in the oven.  &#xD;&#xA;From what I understood it had to do something with the eggplant's bitter taste...&#xD;&#xA;&#xD;&#xA;I want to cook sliced eggplants in the oven myself now, and some in with a pasta sauce.  &#xD;&#xA;Should I rub them in salt? Why do people do that?&#xD;&#xA;" />
  <row Id="34014" PostHistoryTypeId="1" PostId="15978" RevisionGUID="93b996ed-598e-4998-8229-47101339b7d3" CreationDate="2011-07-06T12:32:05.687" UserId="5550" Text="Rubbing eggplants in salt" />
  <row Id="34015" PostHistoryTypeId="3" PostId="15978" RevisionGUID="93b996ed-598e-4998-8229-47101339b7d3" CreationDate="2011-07-06T12:32:05.687" UserId="5550" Text="&lt;sauce&gt;&lt;salt&gt;&lt;eggplant&gt;" />
  <row Id="34016" PostHistoryTypeId="2" PostId="15979" RevisionGUID="2c0d6fe1-805b-498e-a958-df8ee97691da" CreationDate="2011-07-06T13:29:15.187" UserId="1184" Text="Yes, it is a way to remove the bitterness from eggplant, for larger more mature fruits with developed seeds. You may sprinkle the salt on both sides, let them sit for 15 - 20 minutes, and then rinse before baking.  If you have younger or smaller eggplant, this is not necessary.  I love to bake sliced eggplant, and serve it as a side dish, in a pasta dish, or on pizza.  I usually slice 1/4 inch slices, and dress with olive oil, and a little tamari and any other seasoning desired, bake in a 350 - 375 degree oven, turning once till soft in the centers, brown and a little crispy on the surface, about 20 - 30 minutes.   " />
  <row Id="34017" PostHistoryTypeId="4" PostId="15977" RevisionGUID="956158c9-6c2e-446c-b7e3-03787932ee22" CreationDate="2011-07-06T13:49:16.727" UserId="4777" Comment="spelling in title" Text="Preserving leftover double cream" />
  <row Id="34018" PostHistoryTypeId="24" PostId="15977" RevisionGUID="956158c9-6c2e-446c-b7e3-03787932ee22" CreationDate="2011-07-06T13:49:16.727" Comment="Proposed by 4777 approved by 60 edit id of 224" />
  <row Id="34019" PostHistoryTypeId="2" PostId="15980" RevisionGUID="10f1bcda-388a-4f20-a65b-f39c3dee819a" CreationDate="2011-07-06T13:50:13.110" UserId="4638" Text="Eggplants differ in bitterness. You can cook some of them and never notice a problem. But other exemplars are quite bitter, and can overwhelm a dish. That's why it is a good idea to preemptively do something to remove their bitterness. &#xD;&#xA;&#xD;&#xA;I have read dozens of suggestions how to do it. Some are OK, others are downright terrible. Have you tried soaking eggplant in water with lemon juice? An eggplant being basically a sponge, you end up with pieces bloated to three times their original size, dripping water into whatever dish you try to use them in. Also, they stay rather bitter. &#xD;&#xA;&#xD;&#xA;The logic behind the salt is that it will suck out the bitter juice of the eggplant through osmosis. You can then remove the mushy salt and use the eggplant pieces. You can certainly use it if you want, but it isn't the best method. First, osmosis does occur when you salt food, but nowhere near the rates claimed. You don't end up with a dessicated steak if you salt it 10 minutes before frying, and if you salt a slice of eggplant, you have to make thin slices (doesn't work for ratatouile 2-cm-cubes), give it some help (press the slices with a weight so the juice will be pressed out) and wait a long time. Even then, the results can be inconsistent. &#xD;&#xA;&#xD;&#xA;The good news is that one of the few veggie-themed Food labs posts is dedicated to the problem of disembittering eggplant. The tests seem to be as rigorous as usuall, and the best practice recommendation is to not salt the eggplant, but bake it. &#xD;&#xA;&#xD;&#xA;* Slice the eggplant, aiming for even thickness &#xD;&#xA;* Put absorbing paper towels on a baking sheet &#xD;&#xA;* Arrange the eggplant slices in a single layer on the towels &#xD;&#xA;* Cover them with another layer of towels &#xD;&#xA;* Anchor the towels with some weight. (I use all-metal serving knives laid across the slices). &#xD;&#xA;* Roast at 175°C for 30 min &#xD;&#xA;* Use your eggplant as intended &#xD;&#xA;&#xD;&#xA;Obviously, this isn't good for all applications, because it dehydrates the eggplant. For example, I don't think you can make a good imam bayildi with the dry roasted eggplant (but then, maybe it will be OK, I've never tried). But for the typical uses in Western cuisine, it should go fine.&#xD;&#xA;&#xD;&#xA;The [original article][1] is also highly recommended reading, as any of Kenji's stuff. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html" />
  <row Id="34020" PostHistoryTypeId="2" PostId="15981" RevisionGUID="c167835a-1ecc-4e71-818c-024e3863b3dd" CreationDate="2011-07-06T14:49:13.293" UserId="6681" Text="**What cause the salad dressing to absorb into the marcaroni?  I like to let my macaroni all prepared set over night in the frig. Once I have mixed it all together and leave in the frig the next day I have found my salad is dry as the salad dressing has absorbed into the macaroni.  Please help me?**" />
  <row Id="34021" PostHistoryTypeId="1" PostId="15981" RevisionGUID="c167835a-1ecc-4e71-818c-024e3863b3dd" CreationDate="2011-07-06T14:49:13.293" UserId="6681" Text="Problem with macaroni salda" />
  <row Id="34022" PostHistoryTypeId="3" PostId="15981" RevisionGUID="c167835a-1ecc-4e71-818c-024e3863b3dd" CreationDate="2011-07-06T14:49:13.293" UserId="6681" Text="&lt;pasta&gt;" />
  <row Id="34023" PostHistoryTypeId="2" PostId="15982" RevisionGUID="6540784c-8176-4b14-9881-ebafa1b4fe0a" CreationDate="2011-07-06T14:54:02.930" UserId="218" Text="Actually, above 40% fat, you can just freeze the cream itself. It wont whip as high, if you defrost it and whip it later, but it'll still taste good. Below 40% the results aren't as good." />
  <row Id="34024" PostHistoryTypeId="25" PostId="15978" RevisionGUID="0b65db14-b230-4d83-ad87-979f307172a1" CreationDate="2011-07-06T14:54:41.103" Comment="http://twitter.com/#!/StackCooking/status/88621894345031680" />
  <row Id="34025" PostHistoryTypeId="5" PostId="15973" RevisionGUID="269dd621-b96c-49aa-8845-497aa22a3835" CreationDate="2011-07-06T15:11:15.210" UserId="6345" Comment="typo" Text="It is just another name for cilantro AKA coriander, Latin name *coriandrum sativum.*  There is another herb also labelled &quot;Chinese Parsley,&quot; but it does NOT resemble cilantro.  This herb is Salt Helioptrope, Latin name *Heliotropium curassavicum*.  &#xD;&#xA;&#xD;&#xA;**See the picture below for comparison to cilantro:**&#xD;&#xA;![Salt Heliotrope][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/QxIj6.jpg" />
  <row Id="34026" PostHistoryTypeId="2" PostId="15983" RevisionGUID="06bbe3ff-5949-437d-953d-be6ceca332cb" CreationDate="2011-07-06T15:13:48.047" UserId="6345" Text="Caramel sauce.  It takes sugar, water, cream, a pinch of salt, and a tsp or so of lemon juice. Optionally, you can throw in a couple TBSP of rum, tequila, or brandy to enrich the flavor. &#xD;&#xA;&#xD;&#xA;As far as I know, it'll freeze indefinitely, and it'll keep for MONTHS in the fridge." />
  <row Id="34027" PostHistoryTypeId="2" PostId="15984" RevisionGUID="9c2321d4-d8dc-46ea-a4ef-1a5c613c6bee" CreationDate="2011-07-06T15:46:56.520" UserId="4638" Text="This is just the way starch works. And pasta is made of starch. &#xD;&#xA;&#xD;&#xA;In raw pasta, you have densely packed starch molecules. When you cook it, the water seeps into the starch molecules on the pasta surface, and in the presense of high temperature swells them, softening the pasta. This is called gelling of the starch. It happens in the pot while you cook the pasta. &#xD;&#xA;&#xD;&#xA;But for true gelling to happen, you need lots of water in your starch. And water only penetrates starch slowly. It is quicker in pasta (which is made of milled flour) as in whole grains (e.g. rice cooking), but it water penetration is still quite incomplete after typical pasta cooking times. It is high on the outside, but low on the inside. &#xD;&#xA;&#xD;&#xA;Given time, the water expands through the pasta. If you drop a single drop of dye on a cotton towel and wait, you will see what I mean. So when you leave the pasta, the water is traveling from the hydrated surface layers into the dry core. This means that the outer layer is left without the water, and it either goes dry if left without sauce (never seen it? A heap of pasta will stay moist, but a single strand will go back to hard in a night), or it sucks in the moisture from the sauche. Since a sauce is mostly water, it is practically absorbed into the pasta. &#xD;&#xA;&#xD;&#xA;This was the explanation for &quot;what causes&quot; the absorption. As for a solution of your problem, it is very difficult. It is like asking &quot;I poured water over flour, how can I keep the puddle of water from being absorbed&quot;. I guess that you could try oiling the pasta before you apply the sauce, or other tricks. But none will work well. The sauce won't cling to waterproof sealed pasta. Maybe you could try presoaking the pasta before cooking them, but you'll get such limp pasta that they won't be worth eating (if they don't dissolve first). The only thing which works is not to store pasta and sauce together. Keep the covered pasta in a bowl in the fridge, the sauce in a second bowl, and mix before eating. If you want the sauce to really seep in, you can use a small part of it on the pasta immediately, knowing that it will disappear, and add the rest when you eat. &#xD;&#xA; " />
  <row Id="34028" PostHistoryTypeId="5" PostId="15981" RevisionGUID="03bdfd8c-5db2-4ee9-8828-69230a94772c" CreationDate="2011-07-06T15:48:40.637" UserId="4638" Comment="Removed the bold tag from the entire post; corrected some grammar" Text="What causes the salad dressing to absorb into the marcaroni?  I like to let my macaroni all prepared stay over night in the fridge. When I have mixed it all together and leave in the fridge, the next day I find that my salad is dry as the salad dressing has absorbed into the macaroni.  Please help me?" />
  <row Id="34029" PostHistoryTypeId="2" PostId="15985" RevisionGUID="30132b09-43a3-40e5-bfaa-a11c3ce36e8a" CreationDate="2011-07-06T16:10:58.683" UserId="6345" Text="Pasta absorbs liquids, because it is made of starch, and starch absorbs water.  Tossing the pasta with oil will reduce the absorption, by coating them in a water-repellent layer. &#xD;&#xA;&#xD;&#xA;Beyond this, the solution is simple: **don't drain as much water from the cooked pasta, and add more dressing.  There's a limit to how much moisture pasta will absorb.**" />
  <row Id="34030" PostHistoryTypeId="5" PostId="15981" RevisionGUID="9c2bf9fb-22d9-4667-9b01-95c29e22d486" CreationDate="2011-07-06T16:13:35.577" UserId="6345" Comment="good lord." Text="I like to prepare my macaroni salad and refrigerate overnight.  The next day I find that my salad is dry, because the salad dressing has absorbed into the macaroni.  What causes the salad dressing to absorb into the marcaroni?  Please help me?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34031" PostHistoryTypeId="4" PostId="15981" RevisionGUID="9c2bf9fb-22d9-4667-9b01-95c29e22d486" CreationDate="2011-07-06T16:13:35.577" UserId="6345" Comment="good lord." Text="Why is my macaroni salad absorbing all the liquid?" />
  <row Id="34032" PostHistoryTypeId="5" PostId="15974" RevisionGUID="f5a9bc56-0740-4bc1-a83e-90052f610078" CreationDate="2011-07-06T16:42:34.867" UserId="6345" Comment="burn baby burn disco inferno" Text="See if you can locate the source of the smell.  Blenders are generally designed so that a simple spill doesn't cause permanent damage, but if the connection between the cannister and the motor came partially apart when the seal broke, it is possible that the little doodad they use to interface was damaged.&#xD;&#xA;&#xD;&#xA;I've had a burning smell before when using a cheap blender with a high-wattage motor; where the drive shaft connected to the canister was rubber or plastic and stripped, producing a burning smell and lots of little black pieces. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Edit: Burning smell common to Oster blenders**&#xD;&#xA;&#xD;&#xA;A casual Google search shows that a lot of the Oster blenders and immersion blenders will produce burnt-insulation smells in use, some from the first day.  In your case, it may be coincidence that it started when it did, or if there was ice in your smoothie that could have been enough strain to jiggle something out of alignment and start problems. &#xD;&#xA;&#xD;&#xA;I'd start shopping for a new blender.  The burning smell generally means your blender's days are numbered; that smell is the motor or its insulation overheating, and death is soon to follow.  Repairing a burned-out motor will cost around the same amount as a new blender.&#xD;&#xA;" />
  <row Id="34033" PostHistoryTypeId="2" PostId="15986" RevisionGUID="e0483360-3719-4ed6-bde3-52f062a5326d" CreationDate="2011-07-06T16:47:50.070" UserId="6345" Text="It could just be the difference in milk sources. Different cows, receiving variable types of feed, produce milk with varying nutritional content. They probably only tested kefir using milk from one or at most two sources. In comparison, the figures for normal milk could be drawn from hundreds of dairy farms across the nation.&#xD;&#xA;&#xD;&#xA;I would expect there to be changes in the carb/protein/fat content of the milk, as well as vitamins produced/consumed by the kefir.  Specifically, the carbohydrate level should be lower from lactose being digested into lactic acid.  " />
  <row Id="34034" PostHistoryTypeId="5" PostId="15980" RevisionGUID="ca3312d5-01d8-4fc1-ba05-9bdcad1fd44a" CreationDate="2011-07-06T16:48:20.477" UserId="4638" Comment="updated with microwave info" Text="Eggplants differ in bitterness. You can cook some of them and never notice a problem. But other exemplars are quite bitter, and can overwhelm a dish. That's why it is a good idea to preemptively do something to remove their bitterness. &#xD;&#xA;&#xD;&#xA;I have read dozens of suggestions how to do it. Some are OK, others are downright terrible. Have you tried soaking eggplant in water with lemon juice? An eggplant being basically a sponge, you end up with pieces bloated to three times their original size, dripping water into whatever dish you try to use them in. Also, they stay rather bitter. &#xD;&#xA;&#xD;&#xA;The logic behind the salt is that it will suck out the bitter juice of the eggplant through osmosis. You can then remove the mushy salt and use the eggplant pieces. You can certainly use it if you want, but it isn't the best method. First, osmosis does occur when you salt food, but nowhere near the rates claimed. You don't end up with a dessicated steak if you salt it 10 minutes before frying, and if you salt a slice of eggplant, you have to make thin slices (doesn't work for ratatouile 2-cm-cubes), give it some help (press the slices with a weight so the juice will be pressed out) and wait a long time. Even then, the results can be inconsistent. &#xD;&#xA;&#xD;&#xA;The good news is that one of the few veggie-themed Food labs posts is dedicated to the problem of disembittering eggplant. The tests seem to be as rigorous as usuall, and the best practice recommendation is to not salt the eggplant, but bake it. &#xD;&#xA;&#xD;&#xA;**Microwave is the best method**, as it dehydrates well and does so quickly. If you don't have a microwave, **the second-best method is the oven**.&#xD;&#xA;&#xD;&#xA;* Slice the eggplant, aiming for even thickness &#xD;&#xA;* Put absorbing paper towels on a baking sheet (oven) or a wide plate (microwave)&#xD;&#xA;* Arrange the eggplant slices in a single layer on the towels &#xD;&#xA;* Cover them with another layer of towels &#xD;&#xA;* Optional: stack another layer of slices and towels to get all the eggplant ready at one go&#xD;&#xA;* Anchor the towels with some weight. (I use all-metal serving knives laid across the slices). &#xD;&#xA;* Microwave for 3 min or roast at 175°C for 30 min &#xD;&#xA;* Use your eggplant as intended &#xD;&#xA;&#xD;&#xA;Obviously, this isn't good for all applications, because it dehydrates the eggplant. For example, I don't think you can make a good imam bayildi with the dry roasted eggplant (but then, maybe it will be OK, I've never tried). But for the typical uses in Western cuisine, it should go fine.&#xD;&#xA;&#xD;&#xA;The [original article][1] is also highly recommended reading, as any of Kenji's stuff. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html" />
  <row Id="34035" PostHistoryTypeId="5" PostId="13689" RevisionGUID="4e5bec19-54d5-41fc-873b-7639161fc01e" CreationDate="2011-07-06T18:32:10.480" UserId="6345" Comment="fixed formatting!!!" Text="A study conducted by the US Department of Agriculture’s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. The results are as follows:&#xD;&#xA;&#xD;&#xA; &#xD;&#xA;**Preparation Method and Percent of Alcohol Retained**&#xD;&#xA;&#xD;&#xA;*  alcohol added to boiling liquid &amp; removed from heat:  85%&#xD;&#xA;* alcohol flamed: 75%&#xD;&#xA;* no heat, stored overnight: 70%&#xD;&#xA;* baked, 25 minutes, alcohol not stirred into mixture: 45%&#xD;&#xA;* baked/simmered, alcohol stirred into mixture: 	 &#xD;&#xA;&#xD;&#xA;    * 15 minutes - 40%&#xD;&#xA;    * 30 minutes - 35%&#xD;&#xA;    * 1 hour - 25%&#xD;&#xA;    * 1.5 hours - 20%&#xD;&#xA;    * 2 hours -	10%&#xD;&#xA;    * 2.5 hours - 5%" />
  <row Id="34036" PostHistoryTypeId="2" PostId="15987" RevisionGUID="546fe24e-3997-4df3-a551-a15168b2024a" CreationDate="2011-07-06T18:42:29.007" UserId="6683" Text="I was thinking of going vegan for health reasons. I tried it for a week during a &quot;cleanse&quot; and it wasn't so bad, even though I love steak and eggs. I was just curious though if honey is considered vegan or not. It's an animal (bee) byproduct, right? The only difference maybe is that it's something bee's make naturally, although if we farm them for the honey it's not exactly humane (see A Bee Movie)." />
  <row Id="34037" PostHistoryTypeId="1" PostId="15987" RevisionGUID="546fe24e-3997-4df3-a551-a15168b2024a" CreationDate="2011-07-06T18:42:29.007" UserId="6683" Text="Is honey considered vegan?" />
  <row Id="34038" PostHistoryTypeId="3" PostId="15987" RevisionGUID="546fe24e-3997-4df3-a551-a15168b2024a" CreationDate="2011-07-06T18:42:29.007" UserId="6683" Text="&lt;vegan&gt;&lt;honey&gt;" />
  <row Id="34039" PostHistoryTypeId="2" PostId="15988" RevisionGUID="a652bbdd-5870-4f76-9a4b-ee3f55ddb981" CreationDate="2011-07-06T18:54:45.980" UserId="5600" Text="[Honey is not vegan][1].  In short, the core tenet of veganism is living without exploiting anything in the animal kingdom, and most (if not all) vegans consider taking honey from bees a form of exploitation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vegetus.org/honey/honey.htm" />
  <row Id="34041" PostHistoryTypeId="5" PostId="15987" RevisionGUID="650b1e38-d878-48c2-a69b-bfa0c5dc5946" CreationDate="2011-07-06T20:03:43.583" UserId="6683" Comment="rephrased &quot;going vegan&quot; after reading a link in one of the answers" Text="I was thinking of following a vegan diet for health reasons. I tried it for a week during a &quot;cleanse&quot; and it wasn't so bad, even though I love steak and eggs. I was just curious though if honey is considered vegan or not. It's an animal (bee) byproduct, right? The only difference maybe is that it's something bee's make naturally, although if we farm them for the honey it's not exactly humane (see A Bee Movie)." />
  <row Id="34042" PostHistoryTypeId="25" PostId="15987" RevisionGUID="7a676277-4f4a-453d-86ff-5cb6228a8043" CreationDate="2011-07-06T20:54:42.073" Comment="http://twitter.com/#!/StackCooking/status/88712493807050752" />
  <row Id="34043" PostHistoryTypeId="2" PostId="15990" RevisionGUID="291d2e49-56a8-4272-b6f6-c2cdcaf9a44a" CreationDate="2011-07-06T21:08:44.183" UserId="1487" Text="Toque is from French after the Spanish word toca; which is a word for various kinds of hat." />
  <row Id="34044" PostHistoryTypeId="2" PostId="15991" RevisionGUID="273cd0f9-83c2-4592-b9af-9acf2eb1d744" CreationDate="2011-07-06T22:43:56.673" UserId="1761" Text="This doesn't particularly answer the question, but the use of roe seems to fade in and out of fashion every so often. I remember 10 years ago (and back in the UK) scallops were always served with the roe, and cooked with them. Now it I haven't seen a roe anywhere near the scallops. Certainly, the more sea-food and authentic the restaurant, the more likely you are to find the roe still attached, in my experience.&#xD;&#xA;&#xD;&#xA;Personally, I would just leave them together, and cook them still attached. The flavour is a nice contrast to the white, and it can pretty up the plate.&#xD;&#xA;&#xD;&#xA;Doesn't directly answer your question though, I'm afraid." />
  <row Id="34045" PostHistoryTypeId="2" PostId="15992" RevisionGUID="85ec64f9-3680-487a-83f7-0a3ccb150de3" CreationDate="2011-07-06T22:53:10.317" UserId="1761" Text="Also, I would add that I tend to cook in batches, rather than overfilling the pan. So using a large deep skillet put enough in to cover about 2/3 of the base, and cook on high heat til browned etc.&#xD;&#xA;&#xD;&#xA;Then I put it into a warmed bowl as I cook the next batch, until I have a full bowl of cooked mince, which I can then put back into the pan to simmer and turn into whatever the end dish is." />
  <row Id="34046" PostHistoryTypeId="2" PostId="15993" RevisionGUID="208f6729-8d62-4873-8283-e30e9daa3f35" CreationDate="2011-07-06T22:59:50.750" UserId="641" Text="I'm not very good at peeling shrimp, but I've been practicing lately with raw shrimp. I have the theory that raw shrimp are peeled more easily than cooked.&#xD;&#xA;&#xD;&#xA;Every time I try to peel a cooked shrimp, the flesh sticks to the skin. Is there a way to peel cooked shrimp easily?&#xD;&#xA;&#xD;&#xA;As for method, I guess it's the same for cooked as for raw. &#xD;&#xA;&#xD;&#xA;* Take the head off.&#xD;&#xA;* Take the tail between thumb and index finger and peel the legs off.&#xD;&#xA;* Take the tail and the first section and 'break' the next section lose.&#xD;&#xA;* Take the tail off.&#xD;&#xA;* Take the first section of the body between the palm and little finger and with the index finger peel the back off the shrimp.&#xD;&#xA;&#xD;&#xA;Done.&#xD;&#xA;&#xD;&#xA;Do you use the same method as I? Should I apply another method for cooked shrimp?&#xD;&#xA;" />
  <row Id="34047" PostHistoryTypeId="1" PostId="15993" RevisionGUID="208f6729-8d62-4873-8283-e30e9daa3f35" CreationDate="2011-07-06T22:59:50.750" UserId="641" Text="Cooked or Raw - Shrimp peeling" />
  <row Id="34048" PostHistoryTypeId="3" PostId="15993" RevisionGUID="208f6729-8d62-4873-8283-e30e9daa3f35" CreationDate="2011-07-06T22:59:50.750" UserId="641" Text="&lt;peeling&gt;&lt;shrimp&gt;" />
  <row Id="34049" PostHistoryTypeId="2" PostId="15994" RevisionGUID="3dbf5cfe-0bf4-4676-843b-8586f67c5729" CreationDate="2011-07-06T23:05:45.563" UserId="1761" Text="I was always taught to take the head and tail between your fingers of each hand, pull it out straight, push together slightly, then pull apart. That should pull the whole carapace back off the body. Then you can pull off the head (and legs if they're still there) and you're done.&#xD;&#xA;&#xD;&#xA;However, I've seldom gotten it to work when raw, and less so when cooked.&#xD;&#xA;&#xD;&#xA;I agree, cooked shrimp are harder to peel, and just add an unwanted challenge to the diner when included in most dishes." />
  <row Id="34050" PostHistoryTypeId="5" PostId="15980" RevisionGUID="a37911fa-8f3d-4842-b7ca-66d44cd63a63" CreationDate="2011-07-06T23:16:18.317" UserId="1672" Comment="avoid suggesting metal in the microwave" Text="Eggplants differ in bitterness. You can cook some of them and never notice a problem. But other exemplars are quite bitter, and can overwhelm a dish. That's why it is a good idea to preemptively do something to remove their bitterness. &#xD;&#xA;&#xD;&#xA;I have read dozens of suggestions how to do it. Some are OK, others are downright terrible. Have you tried soaking eggplant in water with lemon juice? An eggplant being basically a sponge, you end up with pieces bloated to three times their original size, dripping water into whatever dish you try to use them in. Also, they stay rather bitter. &#xD;&#xA;&#xD;&#xA;The logic behind the salt is that it will suck out the bitter juice of the eggplant through osmosis. You can then remove the mushy salt and use the eggplant pieces. You can certainly use it if you want, but it isn't the best method. First, osmosis does occur when you salt food, but nowhere near the rates claimed. You don't end up with a dessicated steak if you salt it 10 minutes before frying, and if you salt a slice of eggplant, you have to make thin slices (doesn't work for ratatouile 2-cm-cubes), give it some help (press the slices with a weight so the juice will be pressed out) and wait a long time. Even then, the results can be inconsistent. &#xD;&#xA;&#xD;&#xA;The good news is that one of the few veggie-themed Food labs posts is dedicated to the problem of disembittering eggplant. The tests seem to be as rigorous as usuall, and the best practice recommendation is to not salt the eggplant, but bake it. &#xD;&#xA;&#xD;&#xA;**Microwave is the best method**, as it dehydrates well and does so quickly. If you don't have a microwave, **the second-best method is the oven**.&#xD;&#xA;&#xD;&#xA;* Slice the eggplant, aiming for even thickness &#xD;&#xA;* Put absorbing paper towels on a baking sheet (oven) or a wide plate (microwave)&#xD;&#xA;* Arrange the eggplant slices in a single layer on the towels &#xD;&#xA;* Cover them with another layer of towels &#xD;&#xA;* Optional: stack another layer of slices and towels to get all the eggplant ready at one go&#xD;&#xA;* Anchor the towels with some weight. (I use all-metal serving knives laid across the slices; another plate on top would work in the microwave). &#xD;&#xA;* Microwave for 3 min or roast at 175°C for 30 min &#xD;&#xA;* Use your eggplant as intended &#xD;&#xA;&#xD;&#xA;Obviously, this isn't good for all applications, because it dehydrates the eggplant. For example, I don't think you can make a good imam bayildi with the dry roasted eggplant (but then, maybe it will be OK, I've never tried). But for the typical uses in Western cuisine, it should go fine.&#xD;&#xA;&#xD;&#xA;The [original article][1] is also highly recommended reading, as any of Kenji's stuff. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/2011/02/the-food-lab-all-american-eggplant-parmesan.html" />
  <row Id="34051" PostHistoryTypeId="24" PostId="15980" RevisionGUID="a37911fa-8f3d-4842-b7ca-66d44cd63a63" CreationDate="2011-07-06T23:16:18.317" Comment="Proposed by 1672 approved by 4638 edit id of 225" />
  <row Id="34052" PostHistoryTypeId="2" PostId="15995" RevisionGUID="c35069bb-3fc2-4409-af1d-c1ce0ad085a7" CreationDate="2011-07-07T02:09:00.053" UserId="6320" Text="What is the proper method to store green onions? Additionally, how long can it be stored in the chill chest?" />
  <row Id="34053" PostHistoryTypeId="1" PostId="15995" RevisionGUID="c35069bb-3fc2-4409-af1d-c1ce0ad085a7" CreationDate="2011-07-07T02:09:00.053" UserId="6320" Text="Storing Green Onions ?" />
  <row Id="34054" PostHistoryTypeId="3" PostId="15995" RevisionGUID="c35069bb-3fc2-4409-af1d-c1ce0ad085a7" CreationDate="2011-07-07T02:09:00.053" UserId="6320" Text="&lt;food-safety&gt;&lt;storage-method&gt;" />
  <row Id="34055" PostHistoryTypeId="2" PostId="15996" RevisionGUID="2808f232-ea53-4cd8-a24f-502c436085f0" CreationDate="2011-07-07T02:35:55.367" UserId="6690" Text="The easiest thing to do is to chop them up, and preserve them in an acidic solution that you allow to ferment a little.  Then, just keep it in the fridge as long as you like.  Additionally, the onions will become tastier, easier to digest and will have an improved nutritional profile.&#xD;&#xA;&#xD;&#xA;The acidic solution can be any mixture of water with salt, sugar, vinegar, spices, whey, yogurt, wine, beer, lemon juice, etc...The options are endless.  This is called your brine and people have been using this method of preservation for millions of years.&#xD;&#xA;&#xD;&#xA;As far as storing fresh onions, your best bet is to keep them in the refrigerator's crisper drawer which helps keep vegetables fresher longer." />
  <row Id="34056" PostHistoryTypeId="2" PostId="15997" RevisionGUID="f3def329-43e2-470f-806e-9df4895f054f" CreationDate="2011-07-07T02:47:07.650" UserId="6690" Text="Have you tried adding a strong acid medium like whey, kefir or wine/vinegar that might speed up the pickling process?  Also, I'm not sure what cooking them will do to the flavor.&#xD;&#xA;&#xD;&#xA;I have heard that adding oak leaves to pickles will keep them crisp...maybe there's something like this for plums to keep them tart.&#xD;&#xA;&#xD;&#xA;Does store bought plum jam taste like prunes as well?&#xD;&#xA;&#xD;&#xA;Sorry for not providing any solid answers...I hope my thoughts have sparked a light bulb." />
  <row Id="34057" PostHistoryTypeId="2" PostId="15998" RevisionGUID="618c1067-de02-4db7-bd2d-f2d0f874e365" CreationDate="2011-07-07T05:30:09.617" UserId="6168" Text="I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the shell is cracked, the egg whites are somewhat runny!&#xD;&#xA;&#xD;&#xA;Is there a special way of boiling eggs on &quot;gas stove&quot;? Is it necessary to cover them while boiling?" />
  <row Id="34058" PostHistoryTypeId="1" PostId="15998" RevisionGUID="618c1067-de02-4db7-bd2d-f2d0f874e365" CreationDate="2011-07-07T05:30:09.617" UserId="6168" Text="How to ensure that eggs get hard boiled on a gas stove?" />
  <row Id="34059" PostHistoryTypeId="3" PostId="15998" RevisionGUID="618c1067-de02-4db7-bd2d-f2d0f874e365" CreationDate="2011-07-07T05:30:09.617" UserId="6168" Text="&lt;eggs&gt;&lt;hard-boiled-eggs&gt;" />
  <row Id="34060" PostHistoryTypeId="2" PostId="15999" RevisionGUID="1170fa75-c0c2-4bb5-bea7-91a41f00d206" CreationDate="2011-07-07T05:49:19.197" UserId="5770" Text="Just watch the clock, it's the most (if not only) reliable way. And make sure the water stays at or just under boil of course. There's no difference between cooking them on gas or electric, it's just a different way of heating the water :)&lt;br/&gt; Depending on how firm you want them, 5-7 minutes should usually be enough in boiling water.&#xD;&#xA;" />
  <row Id="34061" PostHistoryTypeId="2" PostId="16000" RevisionGUID="0981f1d1-4c1b-47e0-9575-befbeefe6771" CreationDate="2011-07-07T07:01:52.190" UserId="6531" Text="I agree with @jwenting, 5-7 minutes in boiling water is the way to go.&#xD;&#xA;Remember to always put the eggs in cold water, if you put them in hot water you risk cracking the shell, especially if eggs are cold.&#xD;&#xA;&#xD;&#xA;Also, to avoid premature cracking of the shell, that may leave some egg white leaking out, add a spoon of vinegar (should work with lemon juice too) to the water. " />
  <row Id="34062" PostHistoryTypeId="25" PostId="15998" RevisionGUID="b4d84c2d-3886-4f41-af8b-ebbf2d6c620c" CreationDate="2011-07-07T08:54:41.987" Comment="http://twitter.com/#!/StackCooking/status/88893690025754624" />
  <row Id="34063" PostHistoryTypeId="2" PostId="16001" RevisionGUID="4c263a7e-98b6-480a-bd70-cb714e7100a5" CreationDate="2011-07-07T10:29:29.590" UserId="6693" Text="Japanese spicy mayo is &quot;Kewpie&quot; mixed with Sriracha.   Kewpie and sriracha can be found at your local asian market..." />
  <row Id="34064" PostHistoryTypeId="2" PostId="16002" RevisionGUID="2905009e-b844-4f7b-9ed0-85c986274630" CreationDate="2011-07-07T12:42:05.183" UserId="4442" Text="I really like using the egg-perfect egg timer. You boil it with the eggs and it tells you when the egg is finished. It actually tells you whether the egg is soft, medium or hard boiled. " />
  <row Id="34065" PostHistoryTypeId="6" PostId="15971" RevisionGUID="51f5aed1-0cbb-40dd-aee7-25338476a13a" CreationDate="2011-07-07T13:15:30.103" UserId="41" Comment="edited tags" Text="&lt;language&gt;" />
  <row Id="34066" PostHistoryTypeId="2" PostId="16003" RevisionGUID="0a15bc41-4e38-4932-b0fe-7a5468c044a1" CreationDate="2011-07-07T13:58:04.793" UserId="5600" Text="The &quot;fresh fruit&quot; aromatic compound in plums is likely [ethyl propionate][1], which [has a boiling point at sea level of just under 100°C.][2] The prominent flavor compound for prunes, according to [this study][3], is 3-methylnonane-2,4-dione, which [has a much higher boiling point of about  235°C][4] (likely much higher than the temperatures you would reach during jam/preserve making).  Therefore, to preserve the fresh fruit taste, I would recommend not heating the plums higher than 100°C.  This presents a couple issues, however:&#xD;&#xA;&#xD;&#xA; 1. such low temperatures are not sufficient to preserve the plums through Pasteurization; and&#xD;&#xA; 2. traditional jams/preserves are set using the naturally occurring pectins in the fruit, however, pectin does not gel until around 104°C.&#xD;&#xA;&#xD;&#xA;Here are some ideas (although I have never tested them):&#xD;&#xA;&#xD;&#xA; - If you have access to a vacuum sealer, you can lower the required temperature for pectin to set by reducing the pressure of the mixture.  Blend the ingredients for the jam in a blender and then vacuum seal.  Boil the sealed bag at ~80°C, which should hopefully be high enough for the pectin to set, but low enough for the desired flavor compounds to stick around.&#xD;&#xA; - Use an alternative gelling agent that sets at a lower temperature, such as [agar][5].&#xD;&#xA;&#xD;&#xA;Note that neither of these methods will produce a product with a long shelf life, since it was not heated to a sufficient temperature to kill off bacteria.  Therefore, they should be refrigerated and eaten relatively quickly.    You could also experiment with boiling the product for a short period (~2 minutes) at the very end.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ethyl_propionate&#xD;&#xA;  [2]: http://www.thegoodscentscompany.com/data/rw1004931.html&#xD;&#xA;  [3]: http://pubs.acs.org/doi/abs/10.1021/jf073513z&#xD;&#xA;  [4]: http://www.thegoodscentscompany.com/data/rw1552451.html&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Agar" />
  <row Id="34067" PostHistoryTypeId="5" PostId="16003" RevisionGUID="57a1aa98-12d6-4fd7-ae55-80fd3aa0e9af" CreationDate="2011-07-07T14:44:17.250" UserId="5600" Comment="added 75 characters in body" Text="The &quot;fresh fruit&quot; aromatic compound in plums is likely [ethyl propionate][1], which [has a boiling point at sea level of just under 100°C.][2] The prominent flavor compound for prunes, according to [this study][3], is 3-methylnonane-2,4-dione, which [has a much higher boiling point of about  235°C][4] (likely much higher than the temperatures you would reach during jam/preserve making).  Therefore, to preserve the fresh fruit taste, I would recommend not heating the plums higher than 100°C.  This presents a couple issues, however:&#xD;&#xA;&#xD;&#xA; 1. such low temperatures are not sufficient to preserve the plums through Pasteurization; and&#xD;&#xA; 2. traditional jams/preserves are set using the naturally occurring pectins in the fruit, however, pectin does not gel until around 104°C.&#xD;&#xA;&#xD;&#xA;Here are some ideas (although I have never tested them):&#xD;&#xA;&#xD;&#xA; - If you have access to a vacuum sealer, you can lower the required temperature for pectin to set by reducing the pressure of the mixture.  Blend the ingredients for the jam in a blender and then vacuum seal.  Boil the sealed bag at ~80°C, which should hopefully be high enough for the pectin to set, but low enough for the desired flavor compounds to stick around.&#xD;&#xA; - Use an alternative gelling agent that sets at a lower temperature, such as [agar][5].&#xD;&#xA;&#xD;&#xA;Note that neither of these methods will produce a product with a long shelf life, since it was not heated to a sufficient temperature to kill off bacteria.  Therefore, they should be refrigerated and eaten relatively quickly.    You could also experiment with boiling the product for [a short period (seconds)][6] at the very end.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ethyl_propionate&#xD;&#xA;  [2]: http://www.thegoodscentscompany.com/data/rw1004931.html&#xD;&#xA;  [3]: http://pubs.acs.org/doi/abs/10.1021/jf073513z&#xD;&#xA;  [4]: http://www.thegoodscentscompany.com/data/rw1552451.html&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Agar&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Ultra-high_temperature_processing" />
  <row Id="34068" PostHistoryTypeId="2" PostId="16004" RevisionGUID="1e741a79-dd1c-4262-92fc-26405df0e7e4" CreationDate="2011-07-07T15:05:22.750" UserId="6688" Text="I think this method is probably the closest you'll come to that high end steakhouse experience unless you have the kitchen and money to handle installing a restaurant style broiler:&#xD;&#xA;&#xD;&#xA;http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html&#xD;&#xA;&#xD;&#xA;I've had good luck with the limited aging method used in the link above, though if you want to go all out you can order dry-aged steaks and have them delivered.&#xD;&#xA;&#xD;&#xA;I follow the method here for seasoning:&#xD;&#xA;&#xD;&#xA;http://feeds.seriouseats.com/~r/seriouseatsfeaturesvideos/~3/N14tJIusPl8/the-food-lab-more-tips-for-perfect-steaks.html&#xD;&#xA;&#xD;&#xA;As mentioned above resting is imperative and the thicker the steak the more rest time.  If you're cooking something thicker than 1 inch I'd definitely let it rest 10 minutes and increase that by a couple minutes for each 1/2 inch thickness you add.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34069" PostHistoryTypeId="2" PostId="16005" RevisionGUID="4425b5b0-14f5-464a-a796-5b3975d3fcf7" CreationDate="2011-07-07T15:22:03.563" UserId="6697" Text="I always use Julia’s method. Prick the eggs on the rounded end (a tack works well), cover with water, add a splash of vinegar, bring to a boil uncovered, immediately remove from heat and cover, after 17 minutes immerse in an ice water bath for at least 2 minutes. Also, I’ve found that the fresher the egg, the harder it is to peel, I like to use eggs that I’ve had a couple weeks." />
  <row Id="34070" PostHistoryTypeId="2" PostId="16006" RevisionGUID="83d02b13-d4d5-4e0d-ae48-0e4141fba6c4" CreationDate="2011-07-07T16:00:13.463" UserId="231" Text="I wrap them in some paper towel, and then put them back in the bag I bought them in. Then, put them in the crisper drawer. Most herbs tend to last longer for me like that." />
  <row Id="34071" PostHistoryTypeId="2" PostId="16007" RevisionGUID="2062c119-df43-4ed8-9470-9e3a0703470a" CreationDate="2011-07-07T16:14:50.547" UserId="6701" Text="Get a meat thermometer that you can leave in while it cooks.  Since obtaining one of these, every cut of beef (or any other meat I grill) has been a winner.  &#xD;&#xA;&#xD;&#xA;Sear under high heat broiler.  I love the charcoal chimney method I learned from Alton Brown.  90 seconds underneath the chimney, flip to other side for 90 sec then finish on hot grill.  Perfection." />
  <row Id="34072" PostHistoryTypeId="2" PostId="16008" RevisionGUID="7e1e6873-07e9-403f-ad3e-a3ed2ac2056c" CreationDate="2011-07-07T16:42:01.787" UserId="6701" Text="I love corn cakes.  I make mine with lots of fresh (or frozen) kernels and onion - mixed into corn bread batter and fried on a griddle.  I often serve with pureed red pepper sauce.&#xD;&#xA;You could also do a corn casserole - would be a bit more &quot;brunchy&quot; than breakfast." />
  <row Id="34073" PostHistoryTypeId="2" PostId="16009" RevisionGUID="7c98ccbe-0194-4c93-bb7f-2113eb194f60" CreationDate="2011-07-07T17:51:56.237" UserId="6703" Text="Portuguese chourico comes only one way that I know of.That is raw and needs either frying or cooked in soup. It is high in fat content. I would assume to add flavor also to hold it together. I always buy mine ( since I live in Minnesota) from [Portuguese food Inc.][1] For more info and great Portuguese recipes visit my website [www.portuguese-recipes.com.][2] &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.portuguesefood.com/acatalog/Michael_s_Chourico.html&#xD;&#xA;  [2]: http://www.portuguese-recipes.com/" />
  <row Id="34074" PostHistoryTypeId="25" PostId="15981" RevisionGUID="70923c3e-18c2-4267-af52-5a736d5ddea9" CreationDate="2011-07-07T17:54:43.397" Comment="http://twitter.com/#!/StackCooking/status/89029590386884608" />
  <row Id="34075" PostHistoryTypeId="2" PostId="16010" RevisionGUID="6b56d8e2-844b-4621-bb2c-6b2bdb411bf5" CreationDate="2011-07-07T18:11:51.260" UserId="6704" Text="The Best method I've used is very similar to &quot;Julia's method&quot;, just no egg pricking or vinegar. I used this method several days ago on my gas range and it worked perfectly:&#xD;&#xA;&#xD;&#xA;http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/" />
  <row Id="34076" PostHistoryTypeId="2" PostId="16011" RevisionGUID="09a0cea8-3377-4435-bc27-04c7c8006dc4" CreationDate="2011-07-07T18:45:00.670" UserId="2645" Text="When I was cutting a butternut squash, I noticed a greenish discoloration near around third of the seed pocket.  I scraped it off, but I was wondering &#xD;&#xA;&#xD;&#xA;1. if it would have been safe for a young toddler to eat (whose the primary consumer)?&#xD;&#xA;2. with the green parts scraped off, is it safe for a toddler to eat?&#xD;&#xA;3. was it in the process of going bad, so I'll know what to look for later?&#xD;&#xA;" />
  <row Id="34077" PostHistoryTypeId="1" PostId="16011" RevisionGUID="09a0cea8-3377-4435-bc27-04c7c8006dc4" CreationDate="2011-07-07T18:45:00.670" UserId="2645" Text="Green Spots in Butternut Squash" />
  <row Id="34078" PostHistoryTypeId="3" PostId="16011" RevisionGUID="09a0cea8-3377-4435-bc27-04c7c8006dc4" CreationDate="2011-07-07T18:45:00.670" UserId="2645" Text="&lt;food-safety&gt;&lt;squash&gt;&lt;children&gt;" />
  <row Id="34079" PostHistoryTypeId="2" PostId="16012" RevisionGUID="b2271c8e-b1f8-452f-875d-a2bb5babee57" CreationDate="2011-07-07T18:51:26.810" UserId="2645" Text="One of the recommendations for enabling a young child to pick up some of the more slippery foods is to coat them with bread crumbs or graham cracker crumbs.  While looking for graham crackers at the store, we found honey graham crackers.  Considering that exposure to honey can cause [infant botulism][1], I was wondering if the honey graham crackers are safe for him to eat?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Botulism#Infant_botulism" />
  <row Id="34080" PostHistoryTypeId="1" PostId="16012" RevisionGUID="b2271c8e-b1f8-452f-875d-a2bb5babee57" CreationDate="2011-07-07T18:51:26.810" UserId="2645" Text="Can a Toddler Eat Food Cooked With Honey in it?" />
  <row Id="34081" PostHistoryTypeId="3" PostId="16012" RevisionGUID="b2271c8e-b1f8-452f-875d-a2bb5babee57" CreationDate="2011-07-07T18:51:26.810" UserId="2645" Text="&lt;food-safety&gt;&lt;honey&gt;&lt;children&gt;" />
  <row Id="34082" PostHistoryTypeId="2" PostId="16013" RevisionGUID="587b2e12-e466-4bf7-94be-6f36d498905a" CreationDate="2011-07-07T20:15:12.890" UserId="6023" Text="One of the most unique bits that make chocolate a unique food item is the fact that cocoa butter (the fat from the cocoa bean) is solid at room temperate but it becomes a liquid below body temperate. (It melts in your mouth.) The flavor and color of chocolate comes from roasting the bean and then grinding it.&#xD;&#xA;&#xD;&#xA;I would guess you can substitute roasted chestnuts for the roasted chocolate beans but finding an alternative to cocoa butter's unique properties will be difficult. Even carob when used to make a chocolate substitute has to rely on hydrogenated oils to produce a viable alternative." />
  <row Id="34083" PostHistoryTypeId="2" PostId="16014" RevisionGUID="95d04546-1b78-4542-9a9e-48db101c3350" CreationDate="2011-07-07T21:07:02.790" UserId="6705" Text="My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper is better. " />
  <row Id="34084" PostHistoryTypeId="1" PostId="16014" RevisionGUID="95d04546-1b78-4542-9a9e-48db101c3350" CreationDate="2011-07-07T21:07:02.790" UserId="6705" Text="Where can I bulk-buy cheap parmesan?" />
  <row Id="34085" PostHistoryTypeId="3" PostId="16014" RevisionGUID="95d04546-1b78-4542-9a9e-48db101c3350" CreationDate="2011-07-07T21:07:02.790" UserId="6705" Text="&lt;shopping&gt;" />
  <row Id="34086" PostHistoryTypeId="2" PostId="16015" RevisionGUID="dc9273b3-1375-4363-8ca9-dd076b31b5c2" CreationDate="2011-07-07T21:30:29.317" UserId="6688" Text="Costco has good quality, large chunks of parmesan for a lot cheaper than grocery stores." />
  <row Id="34087" PostHistoryTypeId="2" PostId="16016" RevisionGUID="89c65708-4220-4136-8c8f-d3f7b1c59afd" CreationDate="2011-07-07T21:32:38.183" UserId="6706" Text="I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content.  I'm primarily interested in &quot;net carbs,&quot; so dietary fiber that's converted to sugar would qualify as increasing the carbohydrate content as far as I'm concerned." />
  <row Id="34088" PostHistoryTypeId="1" PostId="16016" RevisionGUID="89c65708-4220-4136-8c8f-d3f7b1c59afd" CreationDate="2011-07-07T21:32:38.183" UserId="6706" Text="Does caramelizing an onion increase its non-dietary fiber carbohydrates?" />
  <row Id="34089" PostHistoryTypeId="3" PostId="16016" RevisionGUID="89c65708-4220-4136-8c8f-d3f7b1c59afd" CreationDate="2011-07-07T21:32:38.183" UserId="6706" Text="&lt;caramelisation&gt;&lt;low-carb&gt;" />
  <row Id="34090" PostHistoryTypeId="2" PostId="16017" RevisionGUID="488d2487-49e8-4daa-88d8-bc2d0a9b8f09" CreationDate="2011-07-07T21:37:41.743" UserId="4152" Text="That bit of the Wikipedia article is unsourced, but [Health Canada confirms](http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/diseases-maladies/botu-eng.php) and says that spores may be present even in pasteurized honey.  (I never would have thought that.)&#xD;&#xA;&#xD;&#xA;I wouldn't expect the cooking of the crackers to damage the spores significantly more than the pasteurization.  I can't say for sure that there will be live spores in the crackers, but it's a definite possibility and if you're concerned about this then you should not risk it." />
  <row Id="34091" PostHistoryTypeId="2" PostId="16018" RevisionGUID="7e32ffa4-67af-402c-a355-db7c60052857" CreationDate="2011-07-07T21:39:04.783" UserId="6688" Text="Since the toxin producing spores need a moist environment to germinate and cooking destroys any residual toxin that may have existed in the honey prior to processing, I would say honey graham crackers are safe for kids.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Botulism" />
  <row Id="34092" PostHistoryTypeId="2" PostId="16019" RevisionGUID="6c422891-cf16-42d2-9898-7fffb4b1fc88" CreationDate="2011-07-07T21:48:28.597" UserId="6688" Text="Since dietary fiber is made mostly of cellulose that isn't broken down during cooking I don't think it should be an issue.  The browning that occurs is from the proteins and sugars already in the onion.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Nutrition#Fiber" />
  <row Id="34093" PostHistoryTypeId="6" PostId="16016" RevisionGUID="f4789aa0-4738-4b43-ba87-3b6ecdf44f53" CreationDate="2011-07-07T23:24:57.937" UserId="41" Comment="edited tags" Text="&lt;onions&gt;&lt;nutrition&gt;&lt;caramelisation&gt;&lt;low-carb&gt;" />
  <row Id="34094" PostHistoryTypeId="25" PostId="16012" RevisionGUID="2246719a-2968-49d1-9e95-d51886658227" CreationDate="2011-07-07T23:54:43.557" Comment="http://twitter.com/#!/StackCooking/status/89120187814658048" />
  <row Id="34095" PostHistoryTypeId="2" PostId="16020" RevisionGUID="0ca5834a-720a-4d35-ba0c-cf0aedf95b49" CreationDate="2011-07-08T03:12:29.360" UserId="6168" Text="The way I do it is, soak the Kidney beans for overnight. But still they have to be cooked for a long time on gas before they get tender enough to be edible.&#xD;&#xA;&#xD;&#xA;Anything that can be added or be done in a different way to reduce the time on gas?&#xD;&#xA;" />
  <row Id="34096" PostHistoryTypeId="1" PostId="16020" RevisionGUID="0ca5834a-720a-4d35-ba0c-cf0aedf95b49" CreationDate="2011-07-08T03:12:29.360" UserId="6168" Text="How to make Kidney beans, tender?" />
  <row Id="34097" PostHistoryTypeId="3" PostId="16020" RevisionGUID="0ca5834a-720a-4d35-ba0c-cf0aedf95b49" CreationDate="2011-07-08T03:12:29.360" UserId="6168" Text="&lt;cooking-time&gt;&lt;beans&gt;" />
  <row Id="34098" PostHistoryTypeId="2" PostId="16021" RevisionGUID="d357d492-3280-47e3-b126-cbf995e9d250" CreationDate="2011-07-08T04:06:19.223" UserId="5781" Text="You say &quot;toddler&quot; and not &quot;infant&quot;, which leads me to believe that you&quot;re referring to a child that's at least one. At least in Canada, the honey prohibition is only for children sub 12 months. In which case, yes, it is safe to feed a toddler honey.&#xD;&#xA;&#xD;&#xA;Either way, lots of sugar in Graham crackers. Try panko; my kids love It crusted on pretty much anything." />
  <row Id="34099" PostHistoryTypeId="2" PostId="16022" RevisionGUID="99bf2afd-75f3-4472-b2a4-2e7b1952c4d0" CreationDate="2011-07-08T04:16:00.323" UserId="5781" Text="This won't be a very scientific answer, but I likewise experience an over abundance of plums every year and I am likewise not a fan of prunes. &#xD;&#xA;&#xD;&#xA;I've had a lot of luck though turning my plums into plum sauce, rather than actual jam (not the kind you put on spring rolls). I use less sugar, no added pectin, and only cook until the plums breakdown into a mushy consistency, then can in a water bath. Absolutely delicious on ice cream, yogurt, cake, or pretty much anything.&#xD;&#xA;&#xD;&#xA;My other solution is to use some for plum chutney, but that seems to last a whole lot longer in my pantry." />
  <row Id="34100" PostHistoryTypeId="6" PostId="16014" RevisionGUID="1b1f44d1-dff5-4414-9bae-3263f60f33cb" CreationDate="2011-07-08T04:19:16.967" UserId="6345" Comment="tags" Text="&lt;cheese&gt;&lt;shopping&gt;&lt;budget-cooking&gt;" />
  <row Id="34101" PostHistoryTypeId="25" PostId="15971" RevisionGUID="4fad62b9-632d-449a-a7b2-18d1303065e9" CreationDate="2011-07-08T05:54:44.323" Comment="http://twitter.com/#!/StackCooking/status/89210788421709824" />
  <row Id="34102" PostHistoryTypeId="2" PostId="16023" RevisionGUID="26ce87f5-c3d9-4269-9883-8891782a4e34" CreationDate="2011-07-08T05:57:00.410" UserId="6345" Text="That's 1/4 to 1/2 of a Parmesan wheel (standard wheel is 84 lbs).  At that scale, you might be able to negotiate a bulk discount with a store manager or maybe even use food service suppliers.  I'd look at standard retail prices, then gather quotes from a couple cheese shops and alternate suppliers.&#xD;&#xA;&#xD;&#xA;I think the biggest discounts will come from buying in bulk, and buying a domestic or alternate-variety Parmesan. Grana padano is very similar to parmagiano reggiano in flavor, and is significantly cheaper.  Likewise reggianito (from Argentina).  &#xD;&#xA;&#xD;&#xA;As far as pricing goes, I've seen genuine-seal-and-everything parmesan for sale at about $12-13/pound in stores. It also runs to $20+/pound on the higher end.  Grana padano consistently runs cheaper than that, and I suspect by finding a sale you could get it for under $10/pound." />
  <row Id="34103" PostHistoryTypeId="25" PostId="15995" RevisionGUID="a03a41e6-bed1-493b-8613-34a7381585d7" CreationDate="2011-07-08T08:54:44.847" Comment="http://twitter.com/#!/StackCooking/status/89256088670699520" />
  <row Id="34104" PostHistoryTypeId="25" PostId="15969" RevisionGUID="1f5930a4-d766-45e8-b78e-bbe8df42c4f0" CreationDate="2011-07-08T11:54:45.003" Comment="http://twitter.com/#!/StackCooking/status/89301388030509056" />
  <row Id="34105" PostHistoryTypeId="2" PostId="16024" RevisionGUID="298bb553-bda7-4ae3-a188-ba44c4fe5485" CreationDate="2011-07-08T12:53:37.963" UserId="4818" Text="I'm making snow cones from real fruit syrup that I'm making myself - the problem is that the fruit syrup comes out too viscous and it tends to set on top of the snow cone ice.  Is there anyway to make sure the flavoring is just as sweet, but less viscous?  The fruit I'm having the most trouble with right now is strawberry.&#xD;&#xA;&#xD;&#xA;And related to this (especially strawberry) is there a good way to strain out small particles.  I wish I could shove the strawberry syrup through a coffee filter, but I don't know how this can be done.&#xD;&#xA;" />
  <row Id="34106" PostHistoryTypeId="1" PostId="16024" RevisionGUID="298bb553-bda7-4ae3-a188-ba44c4fe5485" CreationDate="2011-07-08T12:53:37.963" UserId="4818" Text="Making fruit syrup less viscous while retaining flavor." />
  <row Id="34107" PostHistoryTypeId="3" PostId="16024" RevisionGUID="298bb553-bda7-4ae3-a188-ba44c4fe5485" CreationDate="2011-07-08T12:53:37.963" UserId="4818" Text="&lt;fruit&gt;&lt;syrup&gt;" />
  <row Id="34108" PostHistoryTypeId="2" PostId="16025" RevisionGUID="6040621c-dff5-4517-9167-fcdb2f9fc211" CreationDate="2011-07-08T13:28:02.583" UserId="6690" Text="Botulism spores can exist in many places that your baby could come into contact with including soil and dust.  This by no means implies that you should keep your baby away from soil and dust (you wouldn't be able to anyway) but it does indicate that babies need to develop immunities to these spores rather quickly.  Honey is known for having a higher content of these spores, especially raw honey and should generally be kept away from babies under 1 year.  However, there is a history of giving tiny amounts of honey to infants.&#xD;&#xA;&#xD;&#xA;All of this being said, you must take into account the health of your baby's immune system when dealing with something like honey.  The safe bet is to avoid it but tiny amounts are probably safe for a child with a strong immune system.  The older he is, the more immunities he's built up so it's a subjective decision on your part.&#xD;&#xA;&#xD;&#xA;1 year seems like the magic number, however...if he's under 1 year, avoid it.  If he's over 1 year, you're probably safe.&#xD;&#xA;&#xD;&#xA;http://homecooking.about.com/od/foodhealthinformation/a/honeyhealth.htm" />
  <row Id="34109" PostHistoryTypeId="2" PostId="16026" RevisionGUID="ad557508-a103-4b60-81e3-a6884a3272e1" CreationDate="2011-07-08T14:25:28.697" UserId="6615" Text="Adding a little bicarbonate of soda (baking soda) to the beans when soaking overnight should help soften them." />
  <row Id="34110" PostHistoryTypeId="2" PostId="16027" RevisionGUID="91b21fdf-2282-4c17-b52d-7790f8b6f6ba" CreationDate="2011-07-08T14:36:42.617" UserId="599" Text="Does anyone have ideas for using garlic scapes? These are the green shoots that are the above-ground part of bulb garlic. Think of something a bit like a scallion in appearance, but thinner, firmer and curly. They are in season right now (July), and we have been getting some in our CSA box every week for the last few weeks.&#xD;&#xA;&#xD;&#xA;The most common use for them appears to be in pesto. I tried that the first time we got some, but the result was just too strong for me, and I am a real garlic lover. (My six-year-old daughter adores classic basil pesto, but she thought the scape pesto was awful.) They are milder and much &quot;greener&quot; in flavor than bulb garlic, but they still have a pretty strong kick when raw." />
  <row Id="34111" PostHistoryTypeId="1" PostId="16027" RevisionGUID="91b21fdf-2282-4c17-b52d-7790f8b6f6ba" CreationDate="2011-07-08T14:36:42.617" UserId="599" Text="Ideas for using garlic scapes (other than in pesto)?" />
  <row Id="34112" PostHistoryTypeId="3" PostId="16027" RevisionGUID="91b21fdf-2282-4c17-b52d-7790f8b6f6ba" CreationDate="2011-07-08T14:36:42.617" UserId="599" Text="&lt;garlic&gt;" />
  <row Id="34113" PostHistoryTypeId="25" PostId="16024" RevisionGUID="b87e943a-12df-421a-ae39-f9cb3bf54c49" CreationDate="2011-07-08T14:54:45.037" Comment="http://twitter.com/#!/StackCooking/status/89346686576640000" />
  <row Id="34114" PostHistoryTypeId="2" PostId="16028" RevisionGUID="467176a2-1fd9-48af-9e5f-b18d87c626b2" CreationDate="2011-07-08T15:39:45.060" UserId="83" Text="I found the following on the internet&#xD;&#xA;&#xD;&#xA;Use only the type of pectin called for in your recipe. Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice. &#xD;&#xA;&#xD;&#xA;[Source][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://whatscookingamerica.net/Q-A/pectin.htm" />
  <row Id="34115" PostHistoryTypeId="2" PostId="16029" RevisionGUID="8be26f56-e13b-4d32-a52e-1e105433e028" CreationDate="2011-07-08T15:39:53.983" UserId="1487" Text="Use them in an omelette with goat cheese. Yum." />
  <row Id="34116" PostHistoryTypeId="5" PostId="16023" RevisionGUID="36123e6f-f12a-41f7-b5f0-6c4443addc68" CreationDate="2011-07-08T16:41:55.893" UserId="6345" Comment="complete rewrite, because it needs it" Text="The price of genuine-sealed-and-certified parmagiano reggiano is quite high and fairly consistent, especially for more aged varieties.  I think your best bet to save money will be to use a similar parmagiano reggiano cousin, such as grana padano, romano, or a quality Argentinian reggianito.  As a second-tier approach, you might look at domestic Parmesan, but use caution as it may not have the same quality as a one of the Italian imports.  &#xD;&#xA;&#xD;&#xA;As for genuine Parmesan: you're buying at least a couple hundred dollars of cheese, and this gives you some bargaining power.  Buy or ask to taste a small sample of whatever you're considering, and try to negotiate; managers may be willing to offer you a bulk discount.  I'd gather a couple quotes from cheese shops, try prices at your local Costco/Sam's Club, and talk to the upscale grocery stores in your area.   &#xD;&#xA;&#xD;&#xA;As far as pricing goes, I've seen genuine-seal-and-everything Parmagiano Reggiano on sale at about $12-13/lbs at my local Southern Season.  I generally expect to pay $18-22/lbs at upscale grocery stores for Parmesan, with remarkably little variation between stores.  Your standard grocery stores tend to sell small blocks of inferior-quality and freshness Parmesan for similar prices. &#xD;&#xA;&#xD;&#xA;In contrast, grana padano runs around $12-13/lbs on average at my local Trader Joe's, and might be available for under $10/lbs with a good sale.  I usually buy blocks of that for general cooking use, as it is close enough in taste and much cheaper." />
  <row Id="34117" PostHistoryTypeId="2" PostId="16030" RevisionGUID="ee7e5a6d-16df-44c6-9a5e-a207afe64e5d" CreationDate="2011-07-08T17:42:41.270" UserId="15" Text="I am entertaining the idea of making a spicy (apple cidar vinegar, sriracha,etc) cole slaw and am looking to temper the heat a bit with cucumber. Is the best option to slice in long strips? Is so, should I keep, discard, or otherwise incorporate the skin and the seed pulp? " />
  <row Id="34118" PostHistoryTypeId="1" PostId="16030" RevisionGUID="ee7e5a6d-16df-44c6-9a5e-a207afe64e5d" CreationDate="2011-07-08T17:42:41.270" UserId="15" Text="How do I incorporate cucumbers into cole slaw?" />
  <row Id="34119" PostHistoryTypeId="3" PostId="16030" RevisionGUID="ee7e5a6d-16df-44c6-9a5e-a207afe64e5d" CreationDate="2011-07-08T17:42:41.270" UserId="15" Text="&lt;preparation&gt;&lt;culinary-uses&gt;&lt;cucumbers&gt;&lt;cole-slaw&gt;" />
  <row Id="34120" PostHistoryTypeId="2" PostId="16031" RevisionGUID="2022479a-135a-4757-b3ea-14ed9a8b6a07" CreationDate="2011-07-08T17:55:53.600" UserId="641" Text="I bought and cooked these mussels today. I'd like to know if there is anything wrong with the left hand mussel. Is the color, size an indicator for freshness? I'm guessing it was 'captured' (OK, collected) longer ago than the one on the right.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;A couple of weeks ago I bought a batch that came out like the one on the right.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/SPO4U.jpg" />
  <row Id="34121" PostHistoryTypeId="1" PostId="16031" RevisionGUID="2022479a-135a-4757-b3ea-14ed9a8b6a07" CreationDate="2011-07-08T17:55:53.600" UserId="641" Text="Fresh mussels, or are they?" />
  <row Id="34122" PostHistoryTypeId="3" PostId="16031" RevisionGUID="2022479a-135a-4757-b3ea-14ed9a8b6a07" CreationDate="2011-07-08T17:55:53.600" UserId="641" Text="&lt;fresh&gt;&lt;mussels&gt;" />
  <row Id="34123" PostHistoryTypeId="6" PostId="16030" RevisionGUID="c13b6266-a60d-47d0-871b-76cdc1cdd098" CreationDate="2011-07-08T18:55:54.387" UserId="41" Comment="edited tags" Text="&lt;salad&gt;&lt;cucumbers&gt;&lt;cabbage&gt;&lt;cole-slaw&gt;" />
  <row Id="34124" PostHistoryTypeId="2" PostId="16032" RevisionGUID="9f46211a-2a23-4460-8a86-ae3fce030129" CreationDate="2011-07-08T18:56:27.287" UserId="6688" Text="If you want to match the texture of the shredded cabbage you could use a peeler to get thin, long strips of the cucumber.  If you want to contrast the texture you could cut it into chunks or slices.&#xD;&#xA;&#xD;&#xA;I would discard the seed pulp to cut down on the amount of water that will fall to the bottom of the bowl.&#xD;&#xA;&#xD;&#xA;The skin is completely personal preference.  If it's thin and tender I like to leave at least strips of it on for color contrast.  Otherwise I get rid of it to avoid the tough, chewiness it can bring." />
  <row Id="34125" PostHistoryTypeId="6" PostId="16031" RevisionGUID="35f96ac8-1c13-4c2f-92ee-1d9b83c4aa30" CreationDate="2011-07-08T18:56:44.467" UserId="41" Comment="edited tags" Text="&lt;fresh&gt;&lt;ingredient-selection&gt;&lt;mussels&gt;" />
  <row Id="34126" PostHistoryTypeId="6" PostId="16027" RevisionGUID="7ec9c877-07b7-4e15-b3d7-87d28114c7a0" CreationDate="2011-07-08T18:57:15.277" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;garlic&gt;" />
  <row Id="34127" PostHistoryTypeId="2" PostId="16033" RevisionGUID="2cebaec1-d41d-4b86-b595-4d743814489c" CreationDate="2011-07-08T19:01:23.007" UserId="6709" Text="Great sauteed together with some earthy greens (e.g. kale)! Then make a delicious pizza with it maybe add some feta cheese!" />
  <row Id="34128" PostHistoryTypeId="2" PostId="16034" RevisionGUID="43093cc3-6407-4834-8149-2b601e3bfa27" CreationDate="2011-07-08T19:43:55.387" UserId="4580" Text="Captured longer ago or not, should not make a difference. When you buy mussels, they are still alive. You can check this by trying to open one. Normally, this isn't an easy task. (Sometimes, their shells can open/close when opening the package in which they came in.)&#xD;&#xA;&#xD;&#xA;The left hand mussel doesn't look tasty, but there really is nothing wrong with it. It's just a smaller size mussel. If you buy bigger mussels (e.g. Jumbo), you shouldn't have many of those in it.&#xD;&#xA;&#xD;&#xA;As for the colour: a lot of people think this is a matter of sex. Males are white, females are orange. However, this isn't true. The difference in colour is a genetic one, it's the quantity of pigment a specific mussel has. The difference in colour doesn't make a difference in taste or texture.&#xD;&#xA;&#xD;&#xA;Shortly: that mussel on the left hand side is okay to eat." />
  <row Id="34129" PostHistoryTypeId="2" PostId="16035" RevisionGUID="5fde5726-8986-4adc-9bcc-32ebcb7c6cce" CreationDate="2011-07-08T20:25:39.830" UserId="6710" Text="I made a really nice summer spread with yoghurt, some chopped garlic scape, lemon, and pepper.  We put it on pita and it disappeared very quickly.&#xD;&#xA;&#xD;&#xA;I also made a pretty good chicken marinade with tomato, lemon, ginger, garlic scapes, a little oil, and some pepper.  When you cook the scapes, they become softer and the flavour mellows out.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34130" PostHistoryTypeId="2" PostId="16036" RevisionGUID="e81fbff3-7f21-4960-9107-ffd495091669" CreationDate="2011-07-08T20:53:48.390" UserId="6711" Text="Personally, I just throw them into stir fries or fried rice (add them near the end of the cooking time). I've also had them slightly stir fried with pea shoots in sesame oil. Simple but delicious.&#xD;&#xA;&#xD;&#xA;Tofu666, an amazing vegan blogger, fries them often. Here's a sample:&#xD;&#xA;http://veganmenu.blogspot.com/2007/06/seitan-and-lentil-stew-fritto-misto.html&#xD;&#xA;&#xD;&#xA;This page has instructions for pickling them:&#xD;&#xA;http://notwithoutsalt.com/2009/06/18/garlic-scapes/" />
  <row Id="34131" PostHistoryTypeId="2" PostId="16037" RevisionGUID="09cf152d-5805-403d-aebb-49148b22f348" CreationDate="2011-07-08T20:58:12.800" UserId="6711" Text="Modern eggplants are bred to be less bitter, so if you are buying store bought eggplant you shouldn't have to worry about it. I've never noticed my eggplant being bitter, no matter how I prepared it. If you are using heirloom seeds (i.e. you are getting the eggplant from your grandmother who has been growing the same variety for decades), then you might want to go ahead and salt it." />
  <row Id="34133" PostHistoryTypeId="2" PostId="16038" RevisionGUID="2ccf34d1-a5e9-407a-a9f2-ef7753f0ab77" CreationDate="2011-07-08T21:58:39.873" UserId="6576" Text="I understand that the meat is thinned with a mallet before coating with breadcrumbs and frying.&#xD;&#xA;&#xD;&#xA;What parts of veal or pork are suitable?&#xD;&#xA;&#xD;&#xA;(Googling the subject seems to produce mostly sausage related hits for some reason)" />
  <row Id="34134" PostHistoryTypeId="1" PostId="16038" RevisionGUID="2ccf34d1-a5e9-407a-a9f2-ef7753f0ab77" CreationDate="2011-07-08T21:58:39.873" UserId="6576" Text="What kind of meat to use for Wiener Schnitzel?" />
  <row Id="34135" PostHistoryTypeId="3" PostId="16038" RevisionGUID="2ccf34d1-a5e9-407a-a9f2-ef7753f0ab77" CreationDate="2011-07-08T21:58:39.873" UserId="6576" Text="&lt;pork&gt;&lt;veal&gt;" />
  <row Id="34136" PostHistoryTypeId="2" PostId="16039" RevisionGUID="65e47765-483e-48c1-b8bb-442dc4964a56" CreationDate="2011-07-08T22:14:06.527" UserId="6499" Text="[German Food Guide][1] says to use the pork loin.&#xD;&#xA;&#xD;&#xA;Cooks.com says to use either a pork chop or a veal cutlet.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.germanfoodguide.com/schnitzel.cfm" />
  <row Id="34137" PostHistoryTypeId="2" PostId="16040" RevisionGUID="821ff311-694d-43fb-84f1-aa26705480bb" CreationDate="2011-07-09T00:03:28.210" UserId="6320" Text="I saw some posts about lamb. but they were related to lamb leg steaks, etc. &#xD;&#xA;&#xD;&#xA;Any way, how long should i grill these lamb steaks? &#xD;&#xA;&#xD;&#xA;I want them to be a medium? Or should they be served rare (i'm not sure how they're typically served in restaurants) ?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;They're about 1/2&quot; thick and they're  (two) both about 0.7 lbs each. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="34138" PostHistoryTypeId="1" PostId="16040" RevisionGUID="821ff311-694d-43fb-84f1-aa26705480bb" CreationDate="2011-07-09T00:03:28.210" UserId="6320" Text="How long should you cook lamb steaks?" />
  <row Id="34139" PostHistoryTypeId="3" PostId="16040" RevisionGUID="821ff311-694d-43fb-84f1-aa26705480bb" CreationDate="2011-07-09T00:03:28.210" UserId="6320" Text="&lt;meat&gt;" />
  <row Id="34140" PostHistoryTypeId="2" PostId="16041" RevisionGUID="81e685b9-9e19-4782-be77-684a57166980" CreationDate="2011-07-09T00:33:10.197" UserId="6320" Text="Hoping SA would clear some controversy.&#xD;&#xA;&#xD;&#xA;I was told that it's bad practice to put anodized non-stick pans in water immediately after cooking; as the water will cause it to degrade&#xD;&#xA;&#xD;&#xA;I argue that it's harder to clean after the fat has solidified.&#xD;&#xA;&#xD;&#xA;So does adding cold/hot water to hot non-stick anodized pan cause the surface to deteriorate and thus losing it's non-stick abilities?" />
  <row Id="34141" PostHistoryTypeId="1" PostId="16041" RevisionGUID="81e685b9-9e19-4782-be77-684a57166980" CreationDate="2011-07-09T00:33:10.197" UserId="6320" Text="Anodized pans? Cleaning?" />
  <row Id="34142" PostHistoryTypeId="3" PostId="16041" RevisionGUID="81e685b9-9e19-4782-be77-684a57166980" CreationDate="2011-07-09T00:33:10.197" UserId="6320" Text="&lt;cleaning&gt;&lt;pan&gt;" />
  <row Id="34143" PostHistoryTypeId="2" PostId="16042" RevisionGUID="a016b13e-5674-496d-8530-d1505fe940f0" CreationDate="2011-07-09T02:30:01.963" UserId="6549" Text="As anyone who's put marshmallows in the microwave knows, they expand a ton! Sometimes they puff up to literally more than twice their original size ([YouTube video][1] for those who haven't seen it).&#xD;&#xA;&#xD;&#xA;So, why?  &#xD;&#xA;At first I assumed it was because they had a lot of air in them, but that doesn't make sense. There's no way that amount of air can puff up that much from the heat!&#xD;&#xA;&#xD;&#xA;**What makes marshmallows poof up so much when they are microwaved?**&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=vs7bVxbDYQs&amp;feature=related" />
  <row Id="34144" PostHistoryTypeId="1" PostId="16042" RevisionGUID="a016b13e-5674-496d-8530-d1505fe940f0" CreationDate="2011-07-09T02:30:01.963" UserId="6549" Text="Why do marshmallows poof up so huge when put in the microwave?" />
  <row Id="34145" PostHistoryTypeId="3" PostId="16042" RevisionGUID="a016b13e-5674-496d-8530-d1505fe940f0" CreationDate="2011-07-09T02:30:01.963" UserId="6549" Text="&lt;microwave&gt;&lt;heat&gt;&lt;marshmallow&gt;" />
  <row Id="34146" PostHistoryTypeId="25" PostId="16030" RevisionGUID="a2eeee2d-31fd-47dc-9c02-08985437d6e2" CreationDate="2011-07-09T02:54:45.860" Comment="http://twitter.com/#!/StackCooking/status/89527884888281088" />
  <row Id="34147" PostHistoryTypeId="2" PostId="16043" RevisionGUID="901c61a8-7a49-4bf7-a08a-3e4f96e845c8" CreationDate="2011-07-09T05:37:45.530" UserId="611" Text="I would try using peeled cucumbers, because of the texture issues.&#xD;&#xA;You can grate them into a sieve, and then put some weight on them for half an hour or so. This will help drain some of the excess liquid. &#xD;&#xA;&#xD;&#xA;This is the same preparation of the cucumbers that is used for cucumber raita, or tzaziki.&#xD;&#xA;" />
  <row Id="34148" PostHistoryTypeId="2" PostId="16044" RevisionGUID="934a7d66-a695-4395-80a2-5e29eeaa97c6" CreationDate="2011-07-09T06:24:32.540" UserId="6345" Text="Teflon-coated pans -- no, not a good idea, as the teflon and metal will contract differently when cooled, causing the layer to separate and flake off (eventually). &#xD;&#xA;&#xD;&#xA;Hard-anodized aluminum: may cause warping if the pans aren't too thick, as aluminum isn't that mechanically strong, but the layer shouldn't separate, as it is strongly bonded to the aluminum, being produced from oxidation of the aluminum itself.&#xD;&#xA;&#xD;&#xA;Pans that incorporate both teflon and hard-anodization: probably not a good idea to throw into water before cooling.&#xD;&#xA;&#xD;&#xA;Indubitably, throwing a hot pan in water will deglaze the grease quite effectively, but if a teflon layer is involved, you are inviting trouble." />
  <row Id="34149" PostHistoryTypeId="2" PostId="16045" RevisionGUID="5985b971-ab3b-4636-845c-8018cbec2531" CreationDate="2011-07-09T06:51:08.647" UserId="6345" Text="Marshmallows expand so much because the water in them becomes steam, and gas takes up a LOT more volume than liquid. Specifically, 1 mL of water becomes ~1.36 LITERS of vapor, before it gets heated further.  That's 1000-fold expansion, before you add additional expansion as the gas is heated.  &#xD;&#xA;&#xD;&#xA;Marshmallows don't have all that much water content, but when it's trapped in a stretchy gelatin matrix that holds gas readily, it only takes a bit to blow the whole thing up like a balloon.&#xD;&#xA;&#xD;&#xA;You are correct that the gas expansion on its own is insufficient; unless I've badly muddled my calculations, gas expansion from 20C to ~150C (caramelization temperature) will increase the gas volume by under 50%." />
  <row Id="34150" PostHistoryTypeId="2" PostId="16046" RevisionGUID="2484071b-22f5-42ca-9566-7fbcda603366" CreationDate="2011-07-09T06:54:29.877" UserId="6345" Text="To thin your syrup, add more water to your syrup; it will become thinner without reducing sweetness that much.  Then add a touch of artificial sweetener to restore any lost sweetness.&#xD;&#xA;&#xD;&#xA;To strain your syrup, you can use multiple layers of cheesecloth, a fine chinois, or a coffee filter in the bottom of a strainer or small colander.  Use a spatula, spoon, or ladle to help press the syrup through the filter. Using heated syrup will allow it to flow more readily through the filter, while still removing particles. " />
  <row Id="34151" PostHistoryTypeId="25" PostId="16042" RevisionGUID="e730e0fc-1d32-44a9-a975-855cd898d786" CreationDate="2011-07-09T08:54:46.237" Comment="http://twitter.com/#!/StackCooking/status/89618483943444480" />
  <row Id="34152" PostHistoryTypeId="2" PostId="16047" RevisionGUID="b39cbae3-08e6-4105-9269-e681bca4df16" CreationDate="2011-07-09T11:39:05.437" UserId="4580" Text="Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface.&#xD;&#xA;I've seen pictures of tiramisu with a bumpy surface, like small peaks ([picture][1] of what I mean).&#xD;&#xA;&#xD;&#xA;I want to replicate the peaks, but I'm not sure how to do this.&#xD;&#xA;I already tried to form them when the last layer of mascarpone mixture was on top, but this didn't turn out well.&#xD;&#xA;My next attempt will be with a piping bag. And the one after that will be with cold mascarpone mixture, so it's a bit more firm.&#xD;&#xA;&#xD;&#xA;However, I'm not sure any of those will work, so in advance of making two batches of tiramisu, I'm asking if anyone knows how to form the peaks, or if anyone knows that my two next attempts will fail.&#xD;&#xA;&#xD;&#xA;I've seen also [this][2] question, but I don't think that would help me. If you think otherwise, please say so.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://eu.123rf.com/400wm/400/400/lsantilli/lsantilli1104/lsantilli110400238/9398584-tiramisu-classical-dessert-from-italian-tradition.jpg&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/748/making-my-meringues-form-peaks" />
  <row Id="34153" PostHistoryTypeId="1" PostId="16047" RevisionGUID="b39cbae3-08e6-4105-9269-e681bca4df16" CreationDate="2011-07-09T11:39:05.437" UserId="4580" Text="How to get those professional looking peaks on top of tiramisu?" />
  <row Id="34154" PostHistoryTypeId="3" PostId="16047" RevisionGUID="b39cbae3-08e6-4105-9269-e681bca4df16" CreationDate="2011-07-09T11:39:05.437" UserId="4580" Text="&lt;italian-cuisine&gt;&lt;dessert&gt;&lt;restaurant-mimicry&gt;&lt;mascarpone&gt;" />
  <row Id="34155" PostHistoryTypeId="2" PostId="16048" RevisionGUID="7d873547-fdd6-4b97-88a4-28b2851d6d95" CreationDate="2011-07-09T12:55:47.453" UserId="6713" Text="I was doing so research over the internet to know why egg are typically use in wheat flour crêpe but not in Buckwheat crêpe. Is there's a reason for it or it is just a simple question of recipe ? &#xD;&#xA;" />
  <row Id="34156" PostHistoryTypeId="1" PostId="16048" RevisionGUID="7d873547-fdd6-4b97-88a4-28b2851d6d95" CreationDate="2011-07-09T12:55:47.453" UserId="6713" Text="Why are we not generally using egg in Buckwheat crêpe (or galette) but only in Wheat Flour crêpe?" />
  <row Id="34157" PostHistoryTypeId="3" PostId="16048" RevisionGUID="7d873547-fdd6-4b97-88a4-28b2851d6d95" CreationDate="2011-07-09T12:55:47.453" UserId="6713" Text="&lt;flour&gt;&lt;wheat&gt;&lt;crepe&gt;&lt;egg&gt;" />
  <row Id="34158" PostHistoryTypeId="2" PostId="16049" RevisionGUID="6f0b6caf-9b13-404c-a74b-245a511133ef" CreationDate="2011-07-09T15:22:05.977" UserId="6615" Text="I use the green tops of garlic when I want a rounder smoother garlic taste for my dish. Often I'll chop them to make garlic butter for garlic bread. I'll also add them to chreem cheese for a spread or to sour cream for a garlic dip. You can chop them on top of toasted cheese to give an extra flavour. The also work well in most dishes that already contain garlic, so add them to pizza, pasta sauce, stir fries or anything else that you like." />
  <row Id="34159" PostHistoryTypeId="2" PostId="16050" RevisionGUID="26b1c075-c2f2-4d88-95bd-babb55b6f73c" CreationDate="2011-07-09T15:26:25.507" UserId="6715" Text="I have already noted [this question][1] about making root beer, but I wanted to explore further, so I hope you'll indulge me.&#xD;&#xA;&#xD;&#xA;I want to make a home made root beer that is similar in taste to the A&amp;W brand. Obviously, I want to make something different, or I could just buy A&amp;W... but that's my starting point. If I can approximate that, then I can experiment from there.&#xD;&#xA;&#xD;&#xA;There are some points that I am stuck on:&#xD;&#xA;&#xD;&#xA;1. Most online recipes suggest either using &quot;root beer extract&quot;, or &quot;sasparilla&quot;, or &quot;sassafrass extract&quot;. I understand sasparilla and sassafras are different roots, but is &quot;root beer extract&quot; another way description for either of the roots, or is it a catch all term for pre-mixed root beer flavouring?&#xD;&#xA;&#xD;&#xA;2. Is there a noticeable flavour difference between sassafras and sasparilla? Should I really try and hunt down sassafras without the carcinogenic ingredient, or is it not worth the effort?&#xD;&#xA;&#xD;&#xA;3. Where can I find a reliable supplier of the key ingredients that ships internationally? A lot of suppliers have either unclear web sites or their stock seems to come and go. Recommendations would be really welcome!&#xD;&#xA;&#xD;&#xA;4. What I like about A&amp;W over, say, Barq's, is that it seems thicker. The foam holds longer and the mouth feel is creamier. What would be the ingredient or method that would steer a root beer brew towards being thicker?&#xD;&#xA;&#xD;&#xA;Thanks for any tips!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/12450/ingredients-of-root-beer" />
  <row Id="34160" PostHistoryTypeId="1" PostId="16050" RevisionGUID="26b1c075-c2f2-4d88-95bd-babb55b6f73c" CreationDate="2011-07-09T15:26:25.507" UserId="6715" Text="How to make the perfect root beer." />
  <row Id="34161" PostHistoryTypeId="3" PostId="16050" RevisionGUID="26b1c075-c2f2-4d88-95bd-babb55b6f73c" CreationDate="2011-07-09T15:26:25.507" UserId="6715" Text="&lt;substitutions&gt;&lt;ingredients&gt;&lt;recipe&gt;&lt;drinks&gt;" />
  <row Id="34162" PostHistoryTypeId="2" PostId="16051" RevisionGUID="a7419845-882e-42ac-b2d0-7690e342d6e8" CreationDate="2011-07-09T16:13:33.810" UserId="304" Text="I've been using them in salads where I would use green spring onions - just not using as many. Also I've got a &quot;CSA soup&quot; I've been making lately that involves bok choy, beet tops, and kale - I saute the stems with carrots before adding them to the soup and I've put a scape or two, sliced like green onion tops, into that saute to great effect. Since I got 10 last week I pretty much have to use 1 or 2 each meal :-)" />
  <row Id="34163" PostHistoryTypeId="2" PostId="16052" RevisionGUID="11dcb774-33a4-4fdd-92f3-5134c4835560" CreationDate="2011-07-09T16:24:41.853" UserId="304" Text="I think freezing would be your best bet - not fantastic for the texture, but when defrosted you could make a pie/cobbler or other cooked item with them. Plenty of web sites (eg http://www.fruitexpert.co.uk/using-up-a-plum-glut.html) say you can just halve them and freeze them on open tray, then when they're frozen move them into plastic bags. It's the lowest-effort option so probably worth trying on at least a fraction of your harvest." />
  <row Id="34164" PostHistoryTypeId="6" PostId="16042" RevisionGUID="e15c74b0-f05e-4f02-9720-d5c988c22a1f" CreationDate="2011-07-09T17:26:43.543" UserId="6345" Comment="tags" Text="&lt;food-science&gt;&lt;microwave&gt;&lt;marshmallow&gt;" />
  <row Id="34165" PostHistoryTypeId="2" PostId="16053" RevisionGUID="005866b4-0850-47b5-807a-a0268591b715" CreationDate="2011-07-09T18:11:01.917" UserDisplayName="user6614" Text="I've read that in a couple of places." />
  <row Id="34166" PostHistoryTypeId="1" PostId="16053" RevisionGUID="005866b4-0850-47b5-807a-a0268591b715" CreationDate="2011-07-09T18:11:01.917" UserDisplayName="user6614" Text="Do centrifugal juicers destroy vitamins through friction?" />
  <row Id="34167" PostHistoryTypeId="3" PostId="16053" RevisionGUID="005866b4-0850-47b5-807a-a0268591b715" CreationDate="2011-07-09T18:11:01.917" UserDisplayName="user6614" Text="&lt;juice&gt;&lt;juicing&gt;" />
  <row Id="34168" PostHistoryTypeId="2" PostId="16054" RevisionGUID="a77c5024-1f89-4c7c-8b98-82c45d51cf04" CreationDate="2011-07-09T18:22:30.050" UserId="5822" Text="When sauteing food with oil, how do the following two sequences differ in the final taste of the food?&#xD;&#xA;&#xD;&#xA;**A**&#xD;&#xA;&#xD;&#xA; 1. Place oil in skillet.&#xD;&#xA; 1. Turn on stove and wait for oil to heat up.&#xD;&#xA; 1. Place food in skillet.&#xD;&#xA;&#xD;&#xA;**B**&#xD;&#xA;&#xD;&#xA; 1. Turn on stove and wait until it's hot.&#xD;&#xA; 1. Place oil in skillet. Oil should heat up in a few seconds.&#xD;&#xA; 1. Place food in skillet. " />
  <row Id="34169" PostHistoryTypeId="1" PostId="16054" RevisionGUID="a77c5024-1f89-4c7c-8b98-82c45d51cf04" CreationDate="2011-07-09T18:22:30.050" UserId="5822" Text="Place oil on cold or hot skillet?" />
  <row Id="34170" PostHistoryTypeId="3" PostId="16054" RevisionGUID="a77c5024-1f89-4c7c-8b98-82c45d51cf04" CreationDate="2011-07-09T18:22:30.050" UserId="5822" Text="&lt;oil&gt;&lt;sauteing&gt;" />
  <row Id="34171" PostHistoryTypeId="2" PostId="16055" RevisionGUID="1871574d-52bc-4cf6-87a4-39a7540a294b" CreationDate="2011-07-09T19:09:52.303" UserId="6531" Text="Short answer is no. Vitamins are organic compounds (that is, compounds based on a carbon *skeleton*) which are pretty small: most of them are formed by 20-30 atoms, not more than that.&#xD;&#xA;&#xD;&#xA;Mechanical stress, as well as thermic stress, can indeed interfere with the structure of big organic compounds such as proteins or DNA, which are called *macromolecules* and are formed by thousands or even millions of atoms connected in complex 3D structures. However, this is not the case for vitamins.&#xD;&#xA;&#xD;&#xA;So, in substance, continue to drink your orange juice and you'll be fine!" />
  <row Id="34172" PostHistoryTypeId="2" PostId="16056" RevisionGUID="9087754e-cdbf-45b7-a2a2-ec7a184404d8" CreationDate="2011-07-09T19:58:52.837" UserId="266" Text="There are two explanations usually given for why centrifugal juicers lose some of the nutritional value:&#xD;&#xA;&#xD;&#xA;- frictional _heating_, supposedly from the higher speed of the moving parts (although it's never clearly explained where this comes into play, maybe from the juice splatting on the container)&#xD;&#xA;- aeration of the juice (since there's usually more frothing with a centrifugal juicer), which causes the juice to oxidize more and faster.&#xD;&#xA;&#xD;&#xA;[This page is fairly typical of the explanations.][1]&#xD;&#xA;&#xD;&#xA;I'm personally not convinced that either of these is a huge issue, but OTOH I do like the twin-gear masticating juicer we have because it can juice _anything_ and doesn't suffer from those supposed disadvantages of the centrifugal type.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.harvestessentials.com/whatjuicisri.html" />
  <row Id="34173" PostHistoryTypeId="2" PostId="16057" RevisionGUID="9011df72-9930-42bd-84f9-c7b636d0acbe" CreationDate="2011-07-09T20:08:35.013" UserId="1721" Text="A friend writes:&#xD;&#xA;&#xD;&#xA;&gt; Why do people continue to think that cotton candy is a flavor? It's spun sugar with food coloring. It tastes like... sugar.&#xD;&#xA;&#xD;&#xA;Now I'm curious.&#xD;&#xA;&#xD;&#xA;Ignoring for a moment any possible contribution of the food coloring, are there chemical changes to the sugar ([sucrose][1], I presume) during the heating process that are distinguishable by the human olfactory or taste system?&#xD;&#xA;&#xD;&#xA;The smell of a cotton candy machine and fresh cotton candy definitely _seems_ distinctive; I'm sure the machine itself and the increased aerosolization of the sugar in the vicinity both have something to do with that.  Similarly, the increased surface area of the sugar probably changes the magnitude of our tastebuds' responses.  But I wonder about the specific chemical changes involved, and whether they're detectable by most humans.&#xD;&#xA;&#xD;&#xA;(Psychologically and/or neurologically, I'm sure there's something to be said about the whole _experience_ of cotton candy changing our perception of how it tastes.  In this case, I'm looking for the basic chemistry and biology.)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sucrose" />
  <row Id="34174" PostHistoryTypeId="1" PostId="16057" RevisionGUID="9011df72-9930-42bd-84f9-c7b636d0acbe" CreationDate="2011-07-09T20:08:35.013" UserId="1721" Text="Is there any flavor difference in heated sugar (e.g. cotton candy)?" />
  <row Id="34175" PostHistoryTypeId="3" PostId="16057" RevisionGUID="9011df72-9930-42bd-84f9-c7b636d0acbe" CreationDate="2011-07-09T20:08:35.013" UserId="1721" Text="&lt;sugar&gt;" />
  <row Id="34176" PostHistoryTypeId="5" PostId="16055" RevisionGUID="846c8107-ad1b-46c2-8fc7-650bba033b1f" CreationDate="2011-07-09T20:22:39.260" UserId="6531" Comment="added 665 characters in body" Text="Short answer is no. Vitamins are organic compounds (that is, compounds based on a carbon *skeleton*) which are pretty small: most of them are formed by 20-30 atoms, not more than that.&#xD;&#xA;&#xD;&#xA;Mechanical stress, as well as thermic stress, can indeed interfere with the structure of big organic compounds such as proteins or DNA, which are called *macromolecules* and are formed by thousands or even millions of atoms connected in complex 3D structures. However, this is not the case for vitamins.&#xD;&#xA;&#xD;&#xA;So, in substance, continue to drink your orange juice and you'll be fine!&#xD;&#xA;&#xD;&#xA;EDIT: standing what I wrote, it is also interesting to consider that certain vitamins can be enzymatically degraded. This is for instance the case of vitamin C: [this article][1] demonstrate how vitamin C degradation could happen when processing broccoli at &lt;60°C, due to the action of an enzyme called vitamin C oxydase. Of course this does not necessarily apply to other vegetables/fruit or to other vitamins.&#xD;&#xA;&#xD;&#xA;Personally, the passage of a fruit in a juicer is sufficiently fast that I really doubt there would be enough time for the vitamins to degrade. Would be an interesting experiment to do though.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ncbi.nlm.nih.gov/pubmed/20546391&#xD;&#xA;" />
  <row Id="34177" PostHistoryTypeId="25" PostId="16054" RevisionGUID="b6729a83-5dd1-4c5b-91d4-d9eb3458c224" CreationDate="2011-07-09T20:55:07.997" Comment="http://twitter.com/#!/StackCooking/status/89799766447362048" />
  <row Id="34178" PostHistoryTypeId="2" PostId="16058" RevisionGUID="7d0c181b-a6fc-4e29-bdc4-5304b3422d92" CreationDate="2011-07-09T23:34:25.687" UserId="6615" Text="When the sugar is heated to make the cotton candy, it will caramelise. This causes many chemical changes. The following clipped from [wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&gt; Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-weight compounds. Compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor. Polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caramel" />
  <row Id="34179" PostHistoryTypeId="2" PostId="16059" RevisionGUID="178876e3-6876-4347-8b32-05ebcf52a964" CreationDate="2011-07-10T02:45:21.013" UserId="6716" Text="Aunt jemima pancake mix and oil at 360 degrees nailed it. I eat at Tiki Island in Everett MA and they taste great and the same." />
  <row Id="34180" PostHistoryTypeId="2" PostId="16060" RevisionGUID="10d53663-4793-4140-88b7-3c867e72a87d" CreationDate="2011-07-10T04:03:36.403" UserId="6615" Text="Version B runs the risk of overheating the pan and damaging the coatings on it. I've always been told to put oil in the pan before heating for that reason - nothing to do with taste. I'd seriously doubt you could detect any difference in taste." />
  <row Id="34181" PostHistoryTypeId="5" PostId="15913" RevisionGUID="6532d4fe-76a0-4fe6-a839-0cb6175d93e9" CreationDate="2011-07-10T09:08:04.257" UserId="641" Comment="Added result" Text="I made a bread that called for 1kg of flour and 700ml of water. That is a 70% hydration.&#xD;&#xA;&#xD;&#xA;The problem was that the dough became absolutely soaked, so in the end I added more than 500g more flour. Which meant that my salt ratio was off...&#xD;&#xA;&#xD;&#xA;The resulting bread was not too bad, but it wasn't great neither.&#xD;&#xA;&#xD;&#xA;What is the 'proper' flour to water ratio? I've made bread with 55% water and that was OK. I know this depends on the flour, but some kind of rule of thumb must exist.&#xD;&#xA;&#xD;&#xA;**Edit** I've made the same bread again. This time with 60% hydration as I'm using all purpose flour (11% proteins) and I don't have a mechanic mixer. It turned out alright, but a little bit low. I guess bread flour is really needed here." />
  <row Id="34182" PostHistoryTypeId="25" PostId="16050" RevisionGUID="abce2c21-35f8-41e2-bd5f-f91534f6cb17" CreationDate="2011-07-10T14:55:10.350" Comment="http://twitter.com/#!/StackCooking/status/90071565802283008" />
  <row Id="34183" PostHistoryTypeId="2" PostId="16061" RevisionGUID="f53bcf6f-09e9-4a4e-9690-dc189eddfe5d" CreationDate="2011-07-10T15:57:24.957" UserId="6721" Text="I know a way that is amazing. You just cut off the 2 ends like regular and use a regular spoon to wedge between the skin and the meat of the fruit. Work your way around and then you can just &quot;plop&quot; the meat of the fruit out. I'm not going to take credit for somebody else's work so here is the link with the video.&#xD;&#xA;[How to cut and peel a kiwi fruit.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://steamykitchen.com/1692-how-to-peel-and-cut-kiwi-fruit.html" />
  <row Id="34184" PostHistoryTypeId="5" PostId="16054" RevisionGUID="e69b901c-46a2-4b2d-af91-0774907b97cf" CreationDate="2011-07-10T16:26:22.117" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Do you heat the pan first, then add oil? Or put the oil in and heat up with the pan?](http://cooking.stackexchange.com/questions/2690/do-you-heat-the-pan-first-then-add-oil-or-put-the-oil-in-and-heat-up-with-the-p)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;When sauteing food with oil, how do the following two sequences differ in the final taste of the food?&#xD;&#xA;&#xD;&#xA;**A**&#xD;&#xA;&#xD;&#xA; 1. Place oil in skillet.&#xD;&#xA; 1. Turn on stove and wait for oil to heat up.&#xD;&#xA; 1. Place food in skillet.&#xD;&#xA;&#xD;&#xA;**B**&#xD;&#xA;&#xD;&#xA; 1. Turn on stove and wait until it's hot.&#xD;&#xA; 1. Place oil in skillet. Oil should heat up in a few seconds.&#xD;&#xA; 1. Place food in skillet. " />
  <row Id="34185" PostHistoryTypeId="10" PostId="16054" RevisionGUID="937654b3-5649-4d1f-b401-3e31b5e482b8" CreationDate="2011-07-10T16:26:20.713" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="34186" PostHistoryTypeId="2" PostId="16062" RevisionGUID="a617a03b-1d1a-4eb9-8478-b25dffaec05a" CreationDate="2011-07-10T16:40:28.013" UserId="4638" Text="The real, original Wiener Schnitzel is veal. Definitely. I can't link to a web source now, but I have some German cook books at home, including one solely about different kinds of schnitzel. &#xD;&#xA;&#xD;&#xA;![rind][1]&#xD;&#xA;&#xD;&#xA;From the veal, you use parts 6, 7 and 11 for any kind of schnitzel, 7 being the best and highest-prized choice. I don't know the English names, maybe somebody can supply them. Also, try using leaner meat. I think that in the US, the fat marbled beef is considered higher quality. But in Europe, lean beef is preferred. A good beef schnitzel has maybe 3% fat. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/729sm.png&#xD;&#xA;&#xD;&#xA;This said, there are lots of places which cook pork schnitzels in the Wiener style and call them Wiener Schnitzel. It isn't traditional, but if you like the taste, there is nothing against doing it that way at home. They come from the same parts of the pig as the veal schnitzel: the ham and the lower back. Again, they should be very lean. And in both cases, unlike a steak, a schnitzel is always boneless. " />
  <row Id="34187" PostHistoryTypeId="5" PostId="16009" RevisionGUID="51ed795b-0257-46ad-a6cd-ce093e004b53" CreationDate="2011-07-10T16:54:27.483" UserId="41" Comment="deleted 138 characters in body" Text="Portuguese chourico comes only one way that I know of.That is raw and needs either frying or cooked in soup. It is high in fat content. I would assume to add flavor also to hold it together. I always buy mine (since I live in Minnesota) from [Portuguese food Inc.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.portuguesefood.com/acatalog/Michael_s_Chourico.html" />
  <row Id="34188" PostHistoryTypeId="2" PostId="16063" RevisionGUID="4660b6a6-ed42-4151-8eaa-feca4ae8e8a2" CreationDate="2011-07-10T16:55:56.893" UserId="4638" Text="What Rincewind42 says about caramelization is true in itself, but it doesn't apply here. Cotton candy is made from sugar syrup at the hard ball stage (130°C), so too cold for caramelization. Caramelization only starts occuring at 160°C and above. In fact, caramel has a very different texture from sugar, so it is practically impossible to spin cotton out of it. It makes spidery, unendly elastic strands, unlike the brittle cotton candy strands. Plus, it is visibly brown, and tastes very different from sugar, so you'd notice it when eating the cotton candy. &#xD;&#xA;&#xD;&#xA;The flavor of cotton candy is indeed sugar (unless it has had something else added). But taste is not the same thing as flavor. Things taste different to us based on texture, aroma, color and food name. (I once read about a study made with unusually colored puddings. People who had eaten cherry pudding with yellow coloring were sure they are eating banana or lemon, and they were convinced the pink vanilla pudding was strawberry). So it is entirely possible that a gelato customer who eats a gelato called &quot;cotton candy&quot;, has lots of sugar and is painted a pastel color will perceive it as having a different taste from non-flavored ice cream which has lots of sugar, but not the color or the name, especially if the texture of the &quot;cotton candy&quot; flavor is tweaked a bit. " />
  <row Id="34189" PostHistoryTypeId="2" PostId="16064" RevisionGUID="a4d6f8af-94e2-4402-999e-98a79e200f04" CreationDate="2011-07-10T17:21:12.187" UserId="304" Text="They sell peelers that are specifically for soft fruits and veg - peaches, tomatoes, and kiwis generally feature on the packaging. My chef-daughter has one and reports they do a nice job. Among other things they are wicked sharp and if you use one on a potato you will probably cut yourself.&#xD;&#xA;&#xD;&#xA;That said, I cut the ends off so my ordinary peeler can &quot;get started&quot; under the kiwi skin and have no trouble peeling them that way. I'm not a big uni-tasker fan." />
  <row Id="34190" PostHistoryTypeId="2" PostId="16065" RevisionGUID="c63b4031-b0c5-4d03-b4c7-4a0de907a807" CreationDate="2011-07-10T17:30:32.693" UserId="6563" Text="Here's why I think this is happening:&#xD;&#xA;In the oven, the internal temperature of the bread is going to transition from room temperature to cooked.  The only way heat it introduced into the bread is at the surface.  The sides have significantly more surface area than the center.  The problem you are having is the sides are making this transition way before the center is.  So the sides have very little time to rise and get cooked while the middle is in the prime rising temperature.  So the yeast in the center has substantially longer to work before it is too hot for it.&#xD;&#xA;&#xD;&#xA;You can try forming the bread thinner toward the center and thicker toward the edges.  If you get the thickness right, it should be uniform.&#xD;&#xA;&#xD;&#xA;I have also had good experience cooking on a stone.  It will almost certainly speed up cooking time, but should help keep the temperature transition uniform across the whole loaf.  So you don't end up with a thick part and a thin part; if you start out with a uniform thickness, you end up with a uniform thickness" />
  <row Id="34191" PostHistoryTypeId="25" PostId="16031" RevisionGUID="4918cda7-59ea-44e2-bc52-b8438f374456" CreationDate="2011-07-10T17:55:11.423" Comment="http://twitter.com/#!/StackCooking/status/90116868848877568" />
  <row Id="34192" PostHistoryTypeId="5" PostId="16055" RevisionGUID="50f3bb97-7426-4653-a59b-c1eb58ab6d65" CreationDate="2011-07-10T18:08:23.847" UserId="6531" Comment="added 14 characters in body" Text="Short answer is no. Vitamins are organic compounds (that is, compounds based on a carbon *skeleton*) which are pretty small: most of them are formed by 20-30 atoms, not more than that.&#xD;&#xA;&#xD;&#xA;Mechanical stress, as well as thermic stress, can indeed interfere with the structure of big organic compounds such as proteins or DNA, which are called *macromolecules* and are formed by thousands or even millions of atoms connected in complex 3D structures. However, this is not the case for vitamins.&#xD;&#xA;&#xD;&#xA;So, in substance, continue to drink your orange juice and you'll be fine!&#xD;&#xA;&#xD;&#xA;EDIT: standing what I wrote, it is also interesting to consider that certain vitamins can be enzymatically degraded. This is for instance the case of vitamin C: [this article][1] demonstrates how vitamin C degradation could happen when processing broccoli at &lt;60°C, due to the action of an enzyme called vitamin C oxydase. Of course this does not necessarily apply to other vegetables/fruit or to other vitamins.&#xD;&#xA;&#xD;&#xA;Personally, I think that the passage of a fruit in a juicer is sufficiently fast that I really doubt there would be enough time for the vitamins to degrade. Would be an interesting experiment to do though.&#xD;&#xA;&#xD;&#xA;[1]: http://www.ncbi.nlm.nih.gov/pubmed/20546391&#xD;&#xA;" />
  <row Id="34193" PostHistoryTypeId="2" PostId="16066" RevisionGUID="036be857-a4cb-4227-9759-890d8ff3d441" CreationDate="2011-07-10T22:10:47.517" UserId="4638" Text="I live in Germany, and all the flour here is made from soft winter wheat. I can get some durum semolina imported from Italy and sold as &quot;hardwheat flour&quot; (Hartweizenmehl), and that's about it. But most of the ressources on bred baking I read are of American origin, and they are all optimized for American style bread flour, made from the endosperm of spring wheat. &#xD;&#xA;&#xD;&#xA;Is there a source within the Schengen zone which produces high-gluten flour and ships it to Germany? I think I read a comment somewhere on the site that Sweden has such flour, so maybe there is a producer who ships to Germany there. But I don't speak Swedish, so I can't research that. But I don't care if it comes from Sweden or another country, as long as I don't have to pay import taxes. " />
  <row Id="34194" PostHistoryTypeId="1" PostId="16066" RevisionGUID="036be857-a4cb-4227-9759-890d8ff3d441" CreationDate="2011-07-10T22:10:47.517" UserId="4638" Text="Where can I buy American style bread flour in Europe" />
  <row Id="34195" PostHistoryTypeId="3" PostId="16066" RevisionGUID="036be857-a4cb-4227-9759-890d8ff3d441" CreationDate="2011-07-10T22:10:47.517" UserId="4638" Text="&lt;breadmaking&gt;&lt;flour&gt;&lt;shopping&gt;" />
  <row Id="34196" PostHistoryTypeId="2" PostId="16067" RevisionGUID="915c383f-20ba-4175-abd1-d642d3707ab1" CreationDate="2011-07-10T22:47:41.533" UserId="6320" Text="Some recipe's call for red wine vinegar in steak marindes. &#xD;&#xA;&#xD;&#xA;You usually would use red wine vinegar to break down the meat tissue? Or are they just there for flavor agent?" />
  <row Id="34197" PostHistoryTypeId="1" PostId="16067" RevisionGUID="915c383f-20ba-4175-abd1-d642d3707ab1" CreationDate="2011-07-10T22:47:41.533" UserId="6320" Text="vinegar in marinades" />
  <row Id="34198" PostHistoryTypeId="3" PostId="16067" RevisionGUID="915c383f-20ba-4175-abd1-d642d3707ab1" CreationDate="2011-07-10T22:47:41.533" UserId="6320" Text="&lt;meat&gt;&lt;marinade&gt;" />
  <row Id="34199" PostHistoryTypeId="2" PostId="16068" RevisionGUID="62ff21d3-7413-4bed-b5dc-3433178a5231" CreationDate="2011-07-10T22:47:54.433" UserId="641" Text="I'd just look for a flour with the right gluten / protein percentage or special bakers flour. I talked with a quality baker in Amsterdam and she imports flour from France, I don't know which flour, though.&#xD;&#xA;&#xD;&#xA;Sorry for the poor answer :(" />
  <row Id="34200" PostHistoryTypeId="2" PostId="16069" RevisionGUID="7ac2085a-28a1-4e60-bce9-67fa1f26507e" CreationDate="2011-07-10T23:37:59.830" UserId="641" Text="Any vinegar or lemon juice or any other acid it there for those two reasons. To soften the meat and to impart flavor." />
  <row Id="34201" PostHistoryTypeId="25" PostId="16053" RevisionGUID="076a1e26-2bf7-49e0-96b4-4d4df686b32d" CreationDate="2011-07-10T23:55:13.893" Comment="http://twitter.com/#!/StackCooking/status/90207475416043520" />
  <row Id="34202" PostHistoryTypeId="5" PostId="16067" RevisionGUID="c586b2ac-06af-4ffa-9a2d-589c61589282" CreationDate="2011-07-11T02:04:13.300" UserId="6320" Comment="deleted 6 characters in body" Text="Some recipe's call for red wine vinegar in steak marindes. &#xD;&#xA;&#xD;&#xA;Red wine vinegar is used as means to break down the meat tissue or are they just there for flavor agent?" />
  <row Id="34203" PostHistoryTypeId="2" PostId="16070" RevisionGUID="430fdc51-846a-4804-9c0d-1c6ff8eaca7d" CreationDate="2011-07-11T02:29:20.793" UserId="4638" Text="I bought a bottle some time ago and wanted to share my experience. The nigella oil has turned out to be one of my favorite oils. I don't have any other like it. &#xD;&#xA;&#xD;&#xA;It has a very strong aroma, more similar to fresh carrot than to black caraway seeds. It is slightly bitter, and also slightly hot. The hotness is weak when compared to most hot spices, but it is there. The bitterness is very pleasant. It doesn't have the fatty, clingy quality of flaxseed oil bitterness (and has no fish taste at all). All in all, it is a very green, fresh taste, more like a herb than like an oil. &quot;Robust&quot; style olive oils taste this way, but the nigella oil is much stronger. &#xD;&#xA;&#xD;&#xA;It is too strong for combinations, but it is easily made the main star of many dishes. Frying an omelette in it completely changes the taste, no need for other spices at all (it does get more bitter at low frying temperatures, but does not lose the strongest part of the flavor, just the overtones). It is also very good for dipping a rustic bread. It is also economical in the sense that a little bit of it goes a long way (using too much of it makes it really overwhelming). Conclusion: a great thing to have in the kitchen. " />
  <row Id="34204" PostHistoryTypeId="25" PostId="16066" RevisionGUID="e65fc701-7a15-4328-a417-31d5d98f5eb2" CreationDate="2011-07-11T02:55:14.607" Comment="http://twitter.com/#!/StackCooking/status/90252777036578817" />
  <row Id="34205" PostHistoryTypeId="2" PostId="16071" RevisionGUID="6707dc3a-ee57-4506-89b9-1194320fc192" CreationDate="2011-07-11T03:34:33.280" UserId="2047" Text="If you can find vital wheat gluten, you can mix that with your soft wheat flour to approximate a higher-protein bread flour." />
  <row Id="34206" PostHistoryTypeId="2" PostId="16072" RevisionGUID="a8aa0514-b5ff-4dea-89bc-f18ba20d499e" CreationDate="2011-07-11T03:53:50.287" UserId="6615" Text="The UK has the right bread making flour in its supermarkets. I'd think that the UK has the closest to American style breads. Though it is outside of the Schengen zone, they do speak English and should be able to send you some. Try some companies such as [Graig Farm][1], [Wessex Mill][2], [FWP Matthews][3] or [Flourbin][4].&#xD;&#xA;&#xD;&#xA;These websites probably won't list delivery to Germany online however you can try telephoning them and see what other delivery options they have. The Wessexmill does list a retailer in Switzerland with there product.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.graigfarm.co.uk/&#xD;&#xA;  [2]: http://www.wessexmill.co.uk/&#xD;&#xA;  [3]: http://www.fwpmatthews.co.uk/&#xD;&#xA;  [4]: http://www.flourbin.com/" />
  <row Id="34207" PostHistoryTypeId="2" PostId="16073" RevisionGUID="5bd25440-63cb-4541-bcc0-d7ebace1b5c9" CreationDate="2011-07-11T05:30:28.450" UserId="6724" Text="Take 200 grams of peanuts.  Wash them in water, remove peanuts and add little(small tea spoon) salt.  Mix with hand.  Spread the salted pea nuts in metal tray of microwave oven.  Set Convection to 4 minutes.  Switch on, on completion stir the pea nuts anf spread again then repeat the heating procedure  for another 4 minutes.  Leave the nuts inside the microwave for 10 minutes.  Take it out keep outside till it cools.(Say 30 minutes).  See the Taste and give your feed back.  Please note roasting time can be increased as per your choice.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34208" PostHistoryTypeId="5" PostId="15927" RevisionGUID="dcc60cdc-0454-4764-8d7b-0cb782434766" CreationDate="2011-07-11T05:55:11.493" UserId="6345" Comment="paragraph-level edits to try to shorten and clean this up a bit." Text="You will have to find a way to separate the batches of ice cream, or you'll end up with the uniform purple, as you mentioned.&#xD;&#xA;&#xD;&#xA;**The proper way is to prepare three batches, using different food coloring in two of them.** They should come out of the machine with a soft-serve consistency.  Hold the first batches in a cool environment while preparing the last ones, but do not allow them to reach -20°C or they will harden. Then layer them in a tub and freeze.&#xD;&#xA;&#xD;&#xA;The proper approach is difficult for home cooks: the odds are that your ice cream machine is coolant based and has to spend 24 hours in the freezer between batches. So it is only possible with careful planning and partial thawing of hardened batches, and it won't be ready for tomorrow. Unless you are one of the happy few with a compressor based machine, you'll need something else. &#xD;&#xA;&#xD;&#xA;To get around this obstacle, you can split one batch into thirds, and churn each for a reduced time. You won't be able to get away with a third of the time, but it should need less than normal, because there is less mass to cool. It is OK if you stop when it is too soft for eating, but you should give it some time to get a bit of air churned into it, else it will freeze too hard.  Xanthan gum or another stabilizer will reduce the size of the ice crystals and give a creamier result.  Prepare white first, then red, then blue.  To keep the ice cream machine cold, you can just clean with a spatula after the red; a hint of red in the blue will only impart a slight purple tinge.  This approach could work, but you risk freezing the ice cream when too soft, yielding an unpleasantly hard result. &#xD;&#xA;&#xD;&#xA;You can also try freezing the ice cream without a machine. Prepare one of the colors with the machine, and the other ones differently. You can use the Two Ziploc Bag method: ice cream in the inner one, salt and ice in the outer one, shake until freezing. I haven't tried this one, but I've read that it functions. You can also reserve part of the cream, whip it fully, and gently fold into the ice cream base.  Freeze in a tub, without the machine. This works best if you add chemicals to keep it soft and crystal free.  You might try xanthan gum, small amounts of alcohol, or a propylene glycol based vanilla aroma. After the colors have become semi-solid individually, layer them together and freeze. &#xD;&#xA;&#xD;&#xA;For individual spots, it may be enough to just drizzle coloring on the prepared ice cream. Put some of the white ice cream into a tub, drizzle a bit of both colors. The coloring won't spread through everything. Put the next layer on, drizzle. And so on. But I can't predict how far both colors will seep into the ice cream, and what will happen to the spots (they may stay liquid, if the coloring is propylene glycol based, or freeze too hard, if the coloring is water based). Also, you may get purple if two drops land together. &#xD;&#xA;&#xD;&#xA;**Colored syrups can be used to create a marbled appearance.**  First prepare a syrup heated to the softball stage, and then thin slightly with water.  The supersaturated sugar solution will crystallize, but won't freeze into hard ice.  Layer vanilla ice cream and with red and blue colored syrups. Stir gently for the marbled look, being careful not to overmix or it will become uniformly purple.&#xD;&#xA;&#xD;&#xA;If you accept less homogeneous colors, you can add colored ingredients to a finished vanilla ice cream. Colored marshmallows have a vanilla flavor which should mesh well. Then you can consider making colored granitas and layering them with the ice cream. Back to mixable chunks, you can color paler pieces of nuts (pieces of coconut, or cashews, or blanched almonds, or blanched hazelnuts) and put them in after they have dried, or even keep them separately and sprinkle them on before serving. Or make a colored white chocolate ice cream (a softish ganache with xanthan), freeze it in a thin dense layer without churning (just spread it on a prefrozen porcelain plate and put it into the freezer, some alcohol will keep it softer), then chop it into pieces and mix it under the white ice cream. &#xD;&#xA;&#xD;&#xA;These are the ideas I can think of off the top of my head. There are probably alternatives, but these offer some excellent starting points. I leave it to you (or your wife) which are most appropriate for your skills. I've tried to indicate the most challenging approaches, but all will present some difficulties. In each case, you may get color bleeding, poor consistency from improper freezing, or difficulty handling semi-frozen ice cream. The latter presents a particularly thorny obstacle, as thawing will ruin it, but it can become too hard to work with.&#xD;&#xA;&#xD;&#xA; If you decide to use one of these ideas, but can't work out the details, drop a comment. " />
  <row Id="34209" PostHistoryTypeId="25" PostId="16047" RevisionGUID="0463f600-582f-40d3-856d-72659491b363" CreationDate="2011-07-11T05:55:13.907" Comment="http://twitter.com/#!/StackCooking/status/90298075691749376" />
  <row Id="34210" PostHistoryTypeId="2" PostId="16074" RevisionGUID="2103268c-8d71-4d88-989d-5cc1d95fb4f2" CreationDate="2011-07-11T06:58:13.027" UserId="152" Text="Cotton candy sugar comes in several flavors:&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.cottoncandyexpress.com/sugar.html&quot;&gt;Cotton Candy Express&lt;/a&gt; sells grape, cherry, pink vanilla and raspberry.&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.gmpopcorn.com/products/product-description.cfm?pid=2595&quot;&gt;Flossugar&lt;/a&gt; comes in a bunch of flavors like vanilla, banana, and blue raspberry (the actual names of the flavors are pretty weird).&#xD;&#xA;&#xD;&#xA;Based on that, I'd guess that the &quot;cotton candy flavor&quot; is whatever flavoring they usually put in pink cotton candy, which seems to be just vanilla." />
  <row Id="34211" PostHistoryTypeId="25" PostId="16041" RevisionGUID="c9b17b3f-d15e-4d13-b189-5edb79c42d7f" CreationDate="2011-07-11T08:55:14.550" Comment="http://twitter.com/#!/StackCooking/status/90343375030583297" />
  <row Id="34212" PostHistoryTypeId="2" PostId="16075" RevisionGUID="2c508c98-a283-45dd-a911-0ec80072c966" CreationDate="2011-07-11T09:46:29.013" UserId="3203" Text="Using a peeler or a spoon around the skin is fine for a truly fresh Kiwifruit straight from the vine&#xD;&#xA;&#xD;&#xA;Most people purchase Kiwifruit that has been stored and shipped long distances in special chillers, and are then chemically ripened before final point of sale. These Kiwifruit will often have minor bruising (mushy texture) directly under the skin, so using a knife to remove reasonable slabs of skin and bruised flesh is the ideal way&#xD;&#xA;" />
  <row Id="34213" PostHistoryTypeId="25" PostId="16027" RevisionGUID="04c4b5b1-b07e-4cfd-bf83-945b46c6d666" CreationDate="2011-07-11T11:55:15.210" Comment="http://twitter.com/#!/StackCooking/status/90388675678044160" />
  <row Id="34214" PostHistoryTypeId="2" PostId="16076" RevisionGUID="5168113c-d3ec-428d-aa69-576ee0f923ca" CreationDate="2011-07-11T12:35:40.400" UserId="4638" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `biscuit` and German `Biskuit` &#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine with lots of malt added. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог and Bulgarian извара. The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34215" PostHistoryTypeId="1" PostId="16076" RevisionGUID="5168113c-d3ec-428d-aa69-576ee0f923ca" CreationDate="2011-07-11T12:35:40.400" UserId="4638" Text="False friends in international cooking terms" />
  <row Id="34216" PostHistoryTypeId="3" PostId="16076" RevisionGUID="5168113c-d3ec-428d-aa69-576ee0f923ca" CreationDate="2011-07-11T12:35:40.400" UserId="4638" Text="&lt;language&gt;" />
  <row Id="34217" PostHistoryTypeId="2" PostId="16077" RevisionGUID="bba794ee-ce52-4cbb-911f-26b69a7cea13" CreationDate="2011-07-11T12:37:17.470" UserId="6727" Text="I am a vegetarian looking to save time. I thought cooking in large batches and freezing would be a good option. However, I don't know which of my recipes are freezable and which are not, how can I tell? Are there certain ingredients that make a recipe non-freezable, or is it only possible to tell on a case-by-case basis, and if so what are the criteria?&#xD;&#xA;&#xD;&#xA;Otherwise, are there good online resources for healthy, freezable, vegetarian recipes? Or, can anyone share any suitable recipes they recommend?" />
  <row Id="34218" PostHistoryTypeId="1" PostId="16077" RevisionGUID="bba794ee-ce52-4cbb-911f-26b69a7cea13" CreationDate="2011-07-11T12:37:17.470" UserId="6727" Text="How can I tell if a vegetarian recipe is suitable for freezing?" />
  <row Id="34219" PostHistoryTypeId="3" PostId="16077" RevisionGUID="bba794ee-ce52-4cbb-911f-26b69a7cea13" CreationDate="2011-07-11T12:37:17.470" UserId="6727" Text="&lt;freezing&gt;&lt;vegetarian&gt;" />
  <row Id="34220" PostHistoryTypeId="2" PostId="16078" RevisionGUID="2556b8a1-836f-4616-9a34-4aae669d0b10" CreationDate="2011-07-11T13:27:42.180" UserId="4638" Text="Freezing is bad for things which have a special structure and lots of water. Everything else should be OK with freezing. &#xD;&#xA;&#xD;&#xA;The prime example of a thing which behaves badly when frozen is a fruit. It consists mostly of water, but is firm instead of liquid because the water is contained within a cellulose structure created by the cell walls of the fruit. When you freeze it, the water turns to sharp ice crystals, which also expand in volume (water is one of the few liquids which does that upon freezing), and they hurt the cell walls. When you defrost the fruit, it turns terribly soft, and all the juice runs out. It is practically like maceration without the sugar. You can use the fruit for cooking, e.g. for a jelly, but it is not the same thing as a fresh fruit. &#xD;&#xA;&#xD;&#xA;Another example which is very structure dependent is whipped egg white. It is a fragile foam, and the formation of ice crystals is also very damaging for it. Whipped cream is similar - you can freeze it (and get ice cream), but it melts to a liquid, not a foam. &#xD;&#xA;&#xD;&#xA;On the other hand, foods which have a specific structure but not much water are OK with freezing. Butter is not pure fat, it is an emulsion of 17% water in 83% fat. Emulsions tend to have very fragile structures (don't freeze mayonnaise), but butter is OK, because there isn't much water so the formation of crystals doesn't disrupt the structure. Another exception which is OK to freeze is dough. A dough being practically a mesh of gluten, it doesn't get really hurt by the crystals. &#xD;&#xA;&#xD;&#xA;There are a few ingredients which develop an off taste when frozen. For example, don't freeze anything carbonated, it tastes terrible afterwards. &#xD;&#xA;&#xD;&#xA;You should also consider the problem of freezer burn. It happens when the moisture of the frozen product sublimates in the dry freezer air. To prevent it, you have to seal the food airtight. You are therefore limited by the kind of food you can seal. If you have a food which would make a mess in a home vacuum sealer, like a wet stew, you could try freezing it for a night, so it is hard but does not have freezer burn yet, and then sealing the frozen chunk and returning it to the freezer. &#xD;&#xA;&#xD;&#xA;Some ingredients will prevent the food from freezing into a solid block. Notable examples are salt, alcohol and propylene glycol (which is used as a solvent in food coloring and baking aromas). This shouldn't be a food safety problem, because first, bacteria growth is inhibited by low temperatures, and second, if you have these things in concentration high enough to completely prevent freezing at -18°C, then they will kill the bacteria by themselves. But it can cause some logistic problems if the food stays too soft. &#xD;&#xA;&#xD;&#xA;As you see, these general guidelines have exceptions, or at least require some knowledge of what food is built like (but frankly, I would have predicted that yeast dough freezes badly if I didn't know from experience that it works well). So you should definitely try to remember it on a per-case basis for the most common things you intend to freeze. A very convenient guideline is to think if you can buy a premade equivalent frozen at the supermarket. If they sell it, it will probably turn out OK when frozen at home (sometimes with differences, like frozen fruit). If they don't have the food (or its major ingredients), there is probably a reason for that. " />
  <row Id="34221" PostHistoryTypeId="2" PostId="16079" RevisionGUID="c99d125f-5fcf-44db-9c08-2c164ee2f031" CreationDate="2011-07-11T13:28:10.817" UserId="641" Text="I don't understand why you insist on 'vegetarian'. To freeze or not to freeze that's the question. Most vegetables &amp; fruits freeze well. Some should be blanched before freezing (put the product in boiling water for a minute, then shock it in ice water, then freeze).&#xD;&#xA;&#xD;&#xA;Most cooked foods freeze well. The only exception I'm aware of are whole potatoes (but that's a matter of opinion, I've got a book that says potatoes freeze without a problem).&#xD;&#xA;&#xD;&#xA;The thing about freezing is to freeze correctly. 1. Let the food cool. 2. Make individual packages (for the amount of food you usually use: 1 person, 2 persons, family). 3. Press all the air out of the packages (use a vacuum if you can). 4. Put the packages flat and distributed in the freezer so they freeze as fast as possible. 5. De-freeze in the fridge.&#xD;&#xA;&#xD;&#xA;Do put a date and content on the packages, and enjoy your food.&#xD;&#xA;&#xD;&#xA;Pd. Welcome to this site." />
  <row Id="34222" PostHistoryTypeId="2" PostId="16080" RevisionGUID="b70f95ad-5256-4a59-8059-36d914afa55b" CreationDate="2011-07-11T13:36:06.900" UserId="6701" Text="I was taught that the &quot;Wiener&quot; referred to the original recipe origins in Vienna.  This Schnitzel in the Vienna style was originally veal.  &#xD;&#xA;&#xD;&#xA;American German restaurants usually serve a variety of meats prepared into paillards (flattened with mallet) and breaded - generally only the Veal one is called &quot;Wiener Schnitzel&quot;.&#xD;&#xA;&#xD;&#xA;At home, I prefer to use Center Cut pork chops to prepare what I like to call &quot;Swiner Schnitzel&quot;.  I agree with the answer above that leaner is better.  Schnitzel cooks extremely quickly and marbling is unnecessary." />
  <row Id="34223" PostHistoryTypeId="2" PostId="16081" RevisionGUID="563a7c33-e689-41d5-862b-eca383cbb553" CreationDate="2011-07-11T14:29:53.690" UserId="6725" Text="I have never managed to cook the perfect potato when making a potato salad. &#xD;&#xA;&#xD;&#xA;The potato tends to either be too mushy or it is too crunchy depending on if I over cook or under cook. I never seem to be able to find the perfect balance.&#xD;&#xA;&#xD;&#xA;How can I cook the perfect potato?" />
  <row Id="34224" PostHistoryTypeId="1" PostId="16081" RevisionGUID="563a7c33-e689-41d5-862b-eca383cbb553" CreationDate="2011-07-11T14:29:53.690" UserId="6725" Text="How can I cook the perfect potato for a potato salad?" />
  <row Id="34225" PostHistoryTypeId="3" PostId="16081" RevisionGUID="563a7c33-e689-41d5-862b-eca383cbb553" CreationDate="2011-07-11T14:29:53.690" UserId="6725" Text="&lt;potatoes&gt;&lt;salad&gt;" />
  <row Id="34226" PostHistoryTypeId="5" PostId="16076" RevisionGUID="ca471b70-6f69-4dce-9da9-c7896af15399" CreationDate="2011-07-11T14:55:13.227" UserId="5600" Comment="Added some other English names for quark.  Also added a section on pierogies." Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `biscuit` and German `Biskuit` &#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. &#xD;&#xA;&#xD;&#xA;**Foods**&#xD;&#xA;&#xD;&#xA;* Polish `pierogi` and Russian `pirozhki` (пирожки).  Despite having the same Slavic root meaning &quot;pie&quot;, the Polish `pierogi` are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried.  On the other hand, Russian `pirozhki` are usually fried (but sometimes baked) buns stuffed with similar fillings.  The primary difference is that `pirozhki` are based on a yeast dough and are egg-washed, whereas `pierogi` are unleavened.  Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call `pierogi`, namely `varenyky` (вареники).  This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that `varenyky` are usually boiled while `pirozhki` are fried.&#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine with lots of malt added. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог and Bulgarian извара. The subatomic particle is also called a Quark in German, as a homonym to the cheese.  When quark is marketed in the US—typically at Eastern European specialty markets—it is often labeled [`Farmer's Cheese`][1] and sometimes even [`Cottage Cheese`][2].&#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][3]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Farmer_cheese&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cottage_cheese&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34227" PostHistoryTypeId="24" PostId="16076" RevisionGUID="ca471b70-6f69-4dce-9da9-c7896af15399" CreationDate="2011-07-11T14:55:13.227" Comment="Proposed by 5600 approved by -1 edit id of 226" />
  <row Id="34228" PostHistoryTypeId="5" PostId="16076" RevisionGUID="eb7d10ca-138d-4e56-abb1-13c6625e09d9" CreationDate="2011-07-11T14:55:13.790" UserId="4638" Comment="Added Wiener and expanded the Biscuit item" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine with lots of malt added. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог and Bulgarian извара. The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34229" PostHistoryTypeId="2" PostId="16082" RevisionGUID="0e14b4ba-abf3-42a4-8311-8aca9946cc04" CreationDate="2011-07-11T15:21:06.483" UserId="4638" Text="First, potato is not the same as potato. Conventionally, potato salad is always made with waxy potatoes, because mealy potatoes' outer layers disintegrate when tossed with the sauce, much like making risotto. They are also less creamy in texture. But there is also the school of using mealy potatoes, because they absorb more seasoning, and also because some people like the soft texture. If you decide to go with mealy, use an acid in the cooking water (depending on your seasoning, choose vinegar, citric acid, or the neutral tasting cream of tartar). This will firm the potatoes. It isn't necessary for waxy potatoes. &#xD;&#xA;&#xD;&#xA;Second, the cooking time depends strongly on size. You must cut them very evenly. Else you will have both undercooked and overcooked potatoes in the pot at any given moment (up to the time when you only have overcooked ones). Smaller pieces are easier to work with. &#xD;&#xA;&#xD;&#xA;Third, you want to heat them as gently as possible. Start them in cold water, and cook them at a simmer, not at a boil. &#xD;&#xA;&#xD;&#xA;There is no way to predict when the potatoes will be ready. Even if you cut them to the same size every time, the sort and the age of the potatoes will result in varying cooking times. When the time is near, you must look after them and try them constantly. Take out a piece, cut it in half, cool it in cold water, and chomp on the exact center. If it isn't crunchy, stop the cooking immediately and remove the water. The time window in which they are just right is quite short. Season them while they are hot, they will then absorb the sauce instead of just swimming in it the way cold potatoes do. " />
  <row Id="34230" PostHistoryTypeId="5" PostId="16076" RevisionGUID="f0846162-bfb6-4dca-8f18-cd791c14d2d2" CreationDate="2011-07-11T15:45:22.497" UserId="4638" Comment="added nougat" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot;, but isn't very widespread. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine with lots of malt added. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог and Bulgarian извара. The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34231" PostHistoryTypeId="5" PostId="15927" RevisionGUID="1b851571-f776-4f90-b4c5-b14fb7b40bef" CreationDate="2011-07-11T16:49:44.067" UserId="6345" Comment="major rewrite, re-ordered and bolded key phrases, merged paragraph, and converted to bullet points" Text="You will have to find a way to separate the batches of ice cream, or you'll end up with the uniform purple, as you mentioned.&#xD;&#xA;&#xD;&#xA;**The proper way is to prepare three batches, using different food coloring in two of them.** They should come out of the machine with a soft-serve consistency.  Hold the first batches in a cool environment while preparing the last ones, but do not allow them to reach -20°C or they will harden. Then layer them in a tub and freeze.&#xD;&#xA;&#xD;&#xA;The proper approach is difficult for home cooks: the odds are that your ice cream machine uses a coolant-filled tub, which requires 24 hours in the freezer between batches. So it is only possible with careful planning and partial thawing of hardened batches, and it won't be ready for tomorrow. Unless you are one of the happy few with a compressor based machine, you'll need something else. &#xD;&#xA;&#xD;&#xA;**There are a couple tricks you can use to prepare three batches without a compressor machine:**&#xD;&#xA;&#xD;&#xA; - Split one batch into thirds, and churn each for a reduced time.  It will take more than 1/3 the time, but less than the full time. &#xD;&#xA; - Add xanthan gum (or another stabilizer) to reduce the size of ice crystals, giving a softer, creamier result even when the ice cream isn't quite as frozen&#xD;&#xA; - Prepare white first, then red, then blue.  To keep the ice cream machine cold, you can just clean with a spatula after the red; a hint of red in the blue will only impart a slight purple tinge.  &#xD;&#xA; - For one or more of the colors, [use one of the methods to prepare ice cream without a machine][1].  The linked question explains more fully.&#xD;&#xA; - Reserve part of the cream, whip it fully, and gently fold into the ice cream base.  Freeze in a tub, without the machine. This is best combined with stabilizers, small amounts of alcohol, or a propylene glycol based vanilla aroma. &#xD;&#xA;&#xD;&#xA;**For a spotted look**, you can use a squeeze bottle or dropper to apply dots red and blue food coloring to thin layers of white ice cream.  After each set of spots, apply another layer of ice cream and repeat.  I can't predict how far both colors will seep into the ice cream, and what will happen to the spots; if the coloring is propylene glycol based, they may stay liquid, but they could freeze hard if the coloring is water-based.  You may get purple if two drops land close together. &#xD;&#xA;&#xD;&#xA;**To create a beautiful marbled appearance, use uncolored vanilla ice cream and red/blue colored syrups.**  First prepare a syrup heated to the softball stage, and then thin slightly with water.  The supersaturated sugar solution will crystallize, but won't freeze into hard ice.  Set up the ice cream with layers of ice cream, red syrup, ice cream, blue syrup, then repeat. Stir gently for the marbled look, being careful not to over-mix or it will become uniformly purple.&#xD;&#xA;&#xD;&#xA;**If you accept less homogeneous colors, you can add colored ingredients to a finished vanilla ice cream.** Colored marshmallows have a vanilla flavor which should mesh well. Then you can consider making colored granitas and layering them with the ice cream.   You can color pieces of paler nuts, such as coconut, or cashews, or blanched almonds, or blanched hazelnuts.  If you use nuts, mix them in after they have dried, or sprinkle them on as a topping.  Alternately, make a colored white chocolate ice cream: prepare a softish ganache with xanthan, and freeze it in a thick, dense layer on a pre-chilled porcelain plate. Alchol well keep it softer.  Chop it into pieces and mix with white ice cream. &#xD;&#xA;&#xD;&#xA;These are the ideas I can think of off the top of my head. There are probably alternatives, but these offer some excellent starting points. I leave it to you (or your wife) which are most appropriate for your skills. I've tried to indicate the most challenging approaches, but all will present some difficulties. In each case, you may get color bleeding, poor consistency from improper freezing, or difficulty handling semi-frozen ice cream. The latter presents a particularly thorny obstacle, as thawing will ruin it, but it can become too hard to work with.&#xD;&#xA;&#xD;&#xA; If you decide to use one of these ideas, but can't work out the details, drop a comment! &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/1214/how-to-make-ice-cream-made-without-a-machine/6900#6900" />
  <row Id="34232" PostHistoryTypeId="2" PostId="16083" RevisionGUID="9ce80466-724c-4391-bc2c-887f9e02f6d0" CreationDate="2011-07-11T16:53:33.320" UserId="4343" Text="I live a far distance from any body of salt water, so the only mussels available are packaged frozen mussels.&#xD;&#xA;&#xD;&#xA;I have always heard that cooked mussels must open or they are not good to eat, but when we cooked the frozen mussels only a few opened. I went ahead and ate them anyways, they tasted fine and did not make me sick.&#xD;&#xA;&#xD;&#xA;Is it normal for frozen mussels to not open their shells when cooked?&#xD;&#xA;If it is normal, is there a way to tell if they are safe to eat?" />
  <row Id="34233" PostHistoryTypeId="1" PostId="16083" RevisionGUID="9ce80466-724c-4391-bc2c-887f9e02f6d0" CreationDate="2011-07-11T16:53:33.320" UserId="4343" Text="How to tell if frozen mussels are good?" />
  <row Id="34234" PostHistoryTypeId="3" PostId="16083" RevisionGUID="9ce80466-724c-4391-bc2c-887f9e02f6d0" CreationDate="2011-07-11T16:53:33.320" UserId="4343" Text="&lt;food-safety&gt;&lt;shellfish&gt;&lt;mussels&gt;" />
  <row Id="34235" PostHistoryTypeId="5" PostId="16076" RevisionGUID="f42a9bb8-044b-49cc-909b-0c2362fde25b" CreationDate="2011-07-11T17:14:03.187" UserId="4638" Comment="Inserted again ESultanik's pierogi" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot;, but isn't very widespread. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine with lots of malt added. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог and Bulgarian извара. The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;**Noodles, pasta and dumplings**&#xD;&#xA;&#xD;&#xA;*  Polish `pierogi` and Russian `pirozhki` (пирожки). Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34236" PostHistoryTypeId="2" PostId="16084" RevisionGUID="9a859792-2af6-42bd-b2c5-030d0c46e5fc" CreationDate="2011-07-11T17:35:26.070" UserId="6729" Text="I've been thinking of cooking fish and beef fillets using Pyrex dishes filled with vegetable oil as a good conductor of heat around the food. Chefs have been oil poaching fish for ages. Air is not such a good heat conductor, thus air is removed out of the foodsaver bags. Sure, some of the juices of the fish or beef will end up in the oil bath, but I'm willing to sacrifice a little of that for my health. Plastics leach many chemicals with and without heat (we never heat IV bags and tubes, yet it's proven they leach harmful chemicals) so just knowing BPA is taken out (only after the consumer outrage) doesn't make me feel any better. " />
  <row Id="34237" PostHistoryTypeId="5" PostId="16076" RevisionGUID="06dd95ee-b3df-47ed-b01f-d7139d27d9e6" CreationDate="2011-07-11T17:39:34.117" UserId="4638" Comment="Added Yufka and bread flour" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `bread flour` and German `Brotmehl` &#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour). &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuits are digestive crackers (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;**Noodles, pasta and dumplings**&#xD;&#xA;&#xD;&#xA;*  Polish `pierogi` and Russian `pirozhki` (пирожки). Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;* Turkish `Yufka` and Bulgarian (also Bosnian) `Юфка` (yufka). &#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, юфка is a type of pasta prepared by sundrying paperthin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34238" PostHistoryTypeId="25" PostId="16083" RevisionGUID="748fa951-8d9a-44c3-abab-bc041330fb8c" CreationDate="2011-07-11T17:55:15.057" Comment="http://twitter.com/#!/StackCooking/status/90479272149524480" />
  <row Id="34239" PostHistoryTypeId="2" PostId="16085" RevisionGUID="e83b8126-d554-4a7e-abd7-35d22fb9633a" CreationDate="2011-07-11T18:00:37.730" UserId="4194" Text="'You shouldn't eat mussels that don't open' is an unfounded myth. It was first mentioned in a book by the British food writer Jane Grigson in the 1970s and grew through repetition to the point that 90% of cook books mentioned it in the 1990s.&#xD;&#xA;&#xD;&#xA;The fact is, mussels that don't open after cooking are more likely to be safe than those that do.&#xD;&#xA;&#xD;&#xA;You should, however, be careful to remove any mussels that have opened _before_ cooking, as they'll be dead and likely to make you ill." />
  <row Id="34240" PostHistoryTypeId="5" PostId="16076" RevisionGUID="15738ce4-4cfc-4c7c-be72-e2ad9245137f" CreationDate="2011-07-11T18:06:25.973" UserId="4194" Comment="updated the section on English biscuits to increase accuracy" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `bread flour` and German `Brotmehl` &#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour). &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuit refers to any sweet, dry baked confection, which would be referred to as a cookie in the US(UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;. &#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][1]. &#xD;&#xA;&#xD;&#xA;**Noodles, pasta and dumplings**&#xD;&#xA;&#xD;&#xA;*  Polish `pierogi` and Russian `pirozhki` (пирожки). Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;* Turkish `Yufka` and Bulgarian (also Bosnian) `Юфка` (yufka). &#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, юфка is a type of pasta prepared by sundrying paperthin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34241" PostHistoryTypeId="2" PostId="16086" RevisionGUID="e7e97310-0781-4220-b44d-1f2171fa46d6" CreationDate="2011-07-11T18:17:36.050" UserId="6730" Text="I wonder what the pressure difference is?" />
  <row Id="34242" PostHistoryTypeId="1" PostId="16086" RevisionGUID="e7e97310-0781-4220-b44d-1f2171fa46d6" CreationDate="2011-07-11T18:17:36.050" UserId="6730" Text="If espresso is by definition pressure-brewed coffee, is French press coffee a form of espresso?" />
  <row Id="34243" PostHistoryTypeId="3" PostId="16086" RevisionGUID="e7e97310-0781-4220-b44d-1f2171fa46d6" CreationDate="2011-07-11T18:17:36.050" UserId="6730" Text="&lt;espresso&gt;&lt;french-press&gt;" />
  <row Id="34244" PostHistoryTypeId="2" PostId="16087" RevisionGUID="dab52355-6501-46b6-a810-f9ddfe3399c5" CreationDate="2011-07-11T18:34:36.183" UserId="6531" Text="*Espresso* is brewed with high pressure water at a temperature lower than 100°C (i.e. not boiling water).&#xD;&#xA;&#xD;&#xA;[Guidelines from the Istituto Nazionale Espresso Italiano][1] state that the entry water pressure is 9 ± 1 bar and the entry water temperature is 88 ± 2°C (67 ± 3°C in the cup). The coffe is brewed for 25 ± 2.5 s.&#xD;&#xA;&#xD;&#xA;*French press* coffee, instead, is brewed for 2-4 minutes at atmospheric pressure (no high pressure involved) with 90-95°C water. The *press* in the name has nothing to do with high pressure, is just describing the fact that you press down the coffee grounds with the piston once it is brewed. &#xD;&#xA;&#xD;&#xA;[1]:http://espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf" />
  <row Id="34245" PostHistoryTypeId="2" PostId="16088" RevisionGUID="6408cd48-e3bd-4c73-a0bd-2e6bdf594132" CreationDate="2011-07-11T18:36:43.303" UserId="6731" Text="If I'm juicing Oranges it takes quite a few oranges to get a decent amount of juice. Would it be possible to soak the pulp in water and send it through the juicer again? If so, what is the best way to go about that? What ratio of water to pulp would be optimal?" />
  <row Id="34246" PostHistoryTypeId="1" PostId="16088" RevisionGUID="6408cd48-e3bd-4c73-a0bd-2e6bdf594132" CreationDate="2011-07-11T18:36:43.303" UserId="6731" Text="Can I soak and rejuice the pulp that comes out of a juicer?" />
  <row Id="34247" PostHistoryTypeId="3" PostId="16088" RevisionGUID="6408cd48-e3bd-4c73-a0bd-2e6bdf594132" CreationDate="2011-07-11T18:36:43.303" UserId="6731" Text="&lt;juice&gt;" />
  <row Id="34248" PostHistoryTypeId="2" PostId="16089" RevisionGUID="8eec8167-d405-4815-80c7-1bbead9a35aa" CreationDate="2011-07-11T19:01:25.923" UserId="160" Text="I'm not completely confident, but it strikes me as sure, you could add water to the pulp, and then you could squeeze water right back out of it. It'd have a very slight orange flavor.&#xD;&#xA;&#xD;&#xA;If you want to get more orange flavor out of your oranges, zest them before juicing and then use the zest." />
  <row Id="34249" PostHistoryTypeId="2" PostId="16090" RevisionGUID="e3b70be3-ca7a-4bb5-8565-4f02b2cc8721" CreationDate="2011-07-11T19:09:08.377" UserId="4638" Text="The water soluble parts of the orange are all already solved in its juice. So in mixing the pulp with water, you aren't leeching any new orange components. The result won't be orange juice by any stretch, just water which has washed the last drops of juice your juicer didn't get. &#xD;&#xA;&#xD;&#xA;If you drink your juice diluted (I prefer it that way: less sweet, less fructose, better value), doing it might provide it with a better diluting liquid than pure water. But it won't be anywhere near real orange juice for drinking on its own. &#xD;&#xA;&#xD;&#xA;If you want to get some more orange taste out of the pulp, you can try boiling the pulp, or using a different solvent like alcohol or a fat. All will produce something very different from true orange juice (a syrup for the first if you add sugar, liqueur with alcohol or an essential oil with fat), and the amount will be rather small. So probably not worth the work. " />
  <row Id="34250" PostHistoryTypeId="2" PostId="16091" RevisionGUID="71996ee6-a992-43d7-b2e0-2021ec180ee5" CreationDate="2011-07-11T19:22:43.137" UserId="67" Text="There are many different varieties of potato salad.&#xD;&#xA;&#xD;&#xA;I've had an excellent one that was actually made from mashed potatoes.  (starchy potatoes cooked, mashed, then the other ingredients mixed in; there was celery and other vegetables to add variety so it wasn't all mush)&#xD;&#xA;&#xD;&#xA;[America's Test Kitchen][1] has an excellent recipe for an [Austrian-style potato salad][2] where they boiled medium-starch potates in chicken stock spiked with vinegar, then mash some of the potates to thicken the liquid which was reduced to use as the dressing.  They also had a science segment where they described how the vinegar gives you a longer window for the 'cooked but not mushy' stage, but that it also increases the cooking time.&#xD;&#xA;&#xD;&#xA;But rumtscho's correct, in that the typical 'potato salad' potato uses waxy potatoes, which will not turn mushy as quickly when cooked.  I typically use two different methods for testing doneness, though -- (1) a knife inserted into the middle of the potato of an undercooked potato will get stuck.  The potato will fall off under its own weight when it's cooked.  (2) if cut open, an undercooked potato will be a different shade in the middle than on the edges ... there's a pretty distinctive delineation, too, so you can just look to see if it's of one tone, or two tones.&#xD;&#xA;&#xD;&#xA;It's also useful to simmer, rather than actually boiling potatoes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com/&#xD;&#xA;  [2]: http://www.americastestkitchen.com/recipes/detail.php?docid=20281" />
  <row Id="34251" PostHistoryTypeId="2" PostId="16092" RevisionGUID="f368c57e-eb14-40ba-a5e1-c6d5f1f993c3" CreationDate="2011-07-11T19:33:06.423" UserId="5600" Text="In the future, I would recommend the following: When washing the mussels before cooking, if any are slightly open try gently closing them.  If they react by snapping closed themselves or they stay shut, it means the mussels are alive and well.  If instead they react by immediately popping back open, throw them out (they are dead).  I've found that the majority of the dead mussels are slightly open before cooking; they rarely are completely, tightly closed.  Using this method, when you actually cook the mussels, you have a reasonably good idea that they are all alive and therefore safe to eat, regardless of whether or not they open all the way during cooking.  After cooking there will likely be none that are closed, but if there are, there will likely be few and you can discard them if you like." />
  <row Id="34252" PostHistoryTypeId="2" PostId="16093" RevisionGUID="9064e862-c1f6-4e8e-a856-467e05687a48" CreationDate="2011-07-11T19:41:47.370" UserId="6624" Text="Maybe CookDiary http://www.yourcookdiary.com is to your taste. ;) It does everything you want with the exception of calories calculation (at the moment).&#xD;&#xA;&#xD;&#xA;The program is written by me so ask away if you have any problems." />
  <row Id="34253" PostHistoryTypeId="5" PostId="16087" RevisionGUID="42463aae-77ec-45ce-8fe3-ddbb5162e8fc" CreationDate="2011-07-11T20:27:34.700" UserId="6531" Comment="improved explanation" Text="*Espresso* is brewed by passing high pressure water through the coffee at a temperature lower than 100°C (i.e. not boiling water).&#xD;&#xA;&#xD;&#xA;[Guidelines from the Istituto Nazionale Espresso Italiano][1] state that the entry water pressure is 9 ± 1 bar and the entry water temperature is 88 ± 2°C (67 ± 3°C in the cup). The coffe is brewed for 25 ± 2.5 s.&#xD;&#xA;&#xD;&#xA;*French press* coffee, instead, is brewed by leaving the coffee for 2-4 minutes at atmospheric pressure (no high pressure involved) in 90-95°C water. The *press* in the name has nothing to do with high pressure, is just describing the fact that you press down the coffee grounds with the piston once it is brewed. &#xD;&#xA;&#xD;&#xA;[1]:http://espressoitaliano.org/doc/EIC%20-%20Eng%20-%20LQ.pdf" />
  <row Id="34254" PostHistoryTypeId="25" PostId="16076" RevisionGUID="3e04d84c-466f-4e0e-bc7c-8c7e32bb8c04" CreationDate="2011-07-11T20:55:15.777" Comment="http://twitter.com/#!/StackCooking/status/90524572427882497" />
  <row Id="34255" PostHistoryTypeId="5" PostId="16067" RevisionGUID="e2598093-42cf-40d6-8d0d-6fe9d179068f" CreationDate="2011-07-11T21:39:20.987" UserId="1685" Comment="Clarified title, cleaned up grammar in question." Text="Some recipes call for red wine vinegar in steak marinades. &#xD;&#xA;&#xD;&#xA;Is the Red wine vinegar used as means to break down the meat tissue or is it just there as a flavor agent?" />
  <row Id="34256" PostHistoryTypeId="4" PostId="16067" RevisionGUID="e2598093-42cf-40d6-8d0d-6fe9d179068f" CreationDate="2011-07-11T21:39:20.987" UserId="1685" Comment="Clarified title, cleaned up grammar in question." Text="What is the purpose of red wine vinegar in steak marinades?" />
  <row Id="34257" PostHistoryTypeId="24" PostId="16067" RevisionGUID="e2598093-42cf-40d6-8d0d-6fe9d179068f" CreationDate="2011-07-11T21:39:20.987" Comment="Proposed by 1685 approved by 67 edit id of 228" />
  <row Id="34258" PostHistoryTypeId="5" PostId="16076" RevisionGUID="a8b25b16-6194-4884-847d-2bb2ca030b82" CreationDate="2011-07-11T21:39:42.360" UserId="5600" Comment="Added `chai`." Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric ressource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `bread flour` and German `Brotmehl` &#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour). &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuit refers to any sweet, dry baked confection, which would be referred to as a cookie in the US(UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: bisquit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;.&#xD;&#xA;* In many languages (Hindi, Urdu, Russian, Turkish, Arabic, *etc.*), the word `chai` (or the basic root `cha`) is a generic word for `tea`.  In the United States, however, the word `chai` specifically refers to [`masala chai`][1] (spiced tea).  In Hebrew, `chai` is the romanization for the word &quot;חי&quot;, which is a symbolic word meaning &quot;living&quot;.&#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][2]. &#xD;&#xA;&#xD;&#xA;**Noodles, pasta and dumplings**&#xD;&#xA;&#xD;&#xA;*  Polish `pierogi` and Russian `pirozhki` (пирожки). Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;* Turkish `Yufka` and Bulgarian (also Bosnian) `Юфка` (yufka). &#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, юфка is a type of pasta prepared by sundrying paperthin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Masala_chai&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34259" PostHistoryTypeId="24" PostId="16076" RevisionGUID="a8b25b16-6194-4884-847d-2bb2ca030b82" CreationDate="2011-07-11T21:39:42.360" Comment="Proposed by 5600 approved by 67 edit id of 227" />
  <row Id="34260" PostHistoryTypeId="2" PostId="16094" RevisionGUID="9be33fcf-aba8-475f-9287-365f58f2de03" CreationDate="2011-07-12T00:34:31.860" UserId="6615" Text="I'd think that the resulting juice would be bitter from the orange plup and not sweet like the first juice." />
  <row Id="34261" PostHistoryTypeId="2" PostId="16095" RevisionGUID="5299dfb3-9ddc-4b56-ade2-4b0f1a166dfc" CreationDate="2011-07-12T03:07:20.260" UserId="266" Text="Turning your question around, we've found that with our twin-gear masticating juicer ([an older version of this)][1], we usually run the pulp through it a second time.  It comes out pretty moist the first time, but the second time it's pretty much squeezed dry.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Super-Angel-Stainless-Steel-Juicer-/dp/B000Y1A0BO" />
  <row Id="34262" PostHistoryTypeId="2" PostId="16096" RevisionGUID="5ab5455b-ffc2-4917-b63c-7452d6d3e67d" CreationDate="2011-07-12T04:36:04.213" UserId="6737" Text="Muffins vs cupcakes: A muffin here in the US is a so-called &quot;quick bread&quot;, traditionally not as sweet or rich (short) as cake, and sometimes even savory.&#xD;&#xA;&#xD;&#xA;Cake (or cupcake) batter starts with fat and sugar in a fluffy suspension, then eggs, and then lightly folded in flour (preferably less glutinous &quot;cake flour&quot;), flavorings and liquid. &#xD;&#xA;&#xD;&#xA;Quick bread batter is mixed all at once, a lumpy liquid, using regular &quot;all-purpose&quot; or self-raising flour. Fruits, raisins, nuts, and other ingredients may be incorporated that would sink the delicate suspension of cake batter. &#xD;&#xA;&#xD;&#xA;When it's baked in a cake tin, plain or with fruit such as apples, it's &quot;coffee cake&quot;, often with a baked on topping of cinnamon and crumbs. In loaves it might become banana bread, zucchini bread, etc. Muffins traditionally include bran muffins, which are hardly sweet at all, and plain, banana, poppy seed and blueberry muffins, along with savory flavors. &#xD;&#xA;&#xD;&#xA;Almost all quick breads are considered somewhere in between bread and cake, though some would pass for cake in the UK, where American cake is considered too sweet. Here they're served for breakfast or with afternoon coffee or tea, less often as dessert.&#xD;&#xA;&#xD;&#xA;The lines are blurred nowadays by the popularity of over-sweet dry muffin mixes and commercial muffins in flavors such as chocolate or caramel -- but if you buy a muffin you still expect it to be &quot;breadier&quot; than cake.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34263" PostHistoryTypeId="16" PostId="16096" RevisionGUID="210a3841-1e48-4a2c-a4ec-da4f4e8aaddf" CreationDate="2011-07-12T04:36:04.213" UserId="6737" />
  <row Id="34264" PostHistoryTypeId="2" PostId="16097" RevisionGUID="6f0a0029-0c04-4702-8389-c06cf1fac53e" CreationDate="2011-07-12T05:13:32.180" UserId="6168" Text="There are white and green Brinjals too. Are the purple ones known by some special name?" />
  <row Id="34265" PostHistoryTypeId="1" PostId="16097" RevisionGUID="6f0a0029-0c04-4702-8389-c06cf1fac53e" CreationDate="2011-07-12T05:13:32.180" UserId="6168" Text="What are purple small Brinjals called in English?" />
  <row Id="34266" PostHistoryTypeId="3" PostId="16097" RevisionGUID="6f0a0029-0c04-4702-8389-c06cf1fac53e" CreationDate="2011-07-12T05:13:32.180" UserId="6168" Text="&lt;language&gt;" />
  <row Id="34267" PostHistoryTypeId="2" PostId="16098" RevisionGUID="89a4eef1-fb16-4588-9c0e-7c4fdfdd5441" CreationDate="2011-07-12T06:11:33.110" UserId="1393" Text="They are all known as eggplant." />
  <row Id="34268" PostHistoryTypeId="2" PostId="16099" RevisionGUID="54c20d72-e7f9-4f77-88a1-8d15d0231cef" CreationDate="2011-07-12T06:28:02.090" UserId="2909" Text="I have long kept a copy of an old usenet posting on my web server that addressed the flavorings issue. There are alternatives to sassafras, and sarsaparilla plus dried burdock may get you most of the way there, and I always like the drink called sarsaparilla a little more than most mass market root beers. Birch beer has its charms, too. I think you can experiment with a few different barks and roots. Wintergreen and some of the other ingredients are used for other reasons; I'm pretty sure they were present in earlier forms of root beer as well.&#xD;&#xA;&#xD;&#xA;See http://www.jagaimo.com/bistro/rootbeerfaq.html for the old discussion I kept a copy of (circa 1995). The same posting covered some suppliers but they may or may not be relevant 16 years after I collected that posting.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34269" PostHistoryTypeId="2" PostId="16100" RevisionGUID="55d2d893-c31d-45b0-ae51-225f40542b46" CreationDate="2011-07-12T08:01:32.623" UserId="4194" Text="In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal.&#xD;&#xA;&#xD;&#xA;The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which arguably have the colour of eggshell.&#xD;&#xA;&#xD;&#xA;They are, however, all just different varieties of the same plant, like yellow and red tomatoes." />
  <row Id="34270" PostHistoryTypeId="25" PostId="16097" RevisionGUID="e177ded5-31ea-4048-8f5e-459097ffc101" CreationDate="2011-07-12T11:55:15.897" Comment="http://twitter.com/#!/StackCooking/status/90751068551643136" />
  <row Id="34271" PostHistoryTypeId="2" PostId="16101" RevisionGUID="192c0694-de2e-422d-865d-f0367b700fd2" CreationDate="2011-07-12T13:05:38.663" UserId="6727" Text="By chance I had the same question today and installed Gourmet Recipe Manager. Available for Windows and Linux.&#xD;&#xA;&#xD;&#xA;&quot;Gourmet Recipe Manager is an application to store, organize and search recipes. Gourmet also makes it easy to create shopping lists from recipes. Gourmet imports recipes from a number of sources, including MealMaster and MasterCook archives and several popular websites. Gourmet can export recipes as text, MealMaster files, HTML web pages, and a custom XML format for exchange with other Gourmet users. Gourmet supports linking images with recipes. Gourmet can also calculate nutritional information for recipes based on the ingredients.&quot;&#xD;&#xA;&#xD;&#xA;http://grecipe-manager.sourceforge.net" />
  <row Id="34272" PostHistoryTypeId="2" PostId="16102" RevisionGUID="e820beb7-6880-4fe3-be34-ccf41ba16422" CreationDate="2011-07-12T13:54:38.643" UserId="6451" Text="When I heat up coffee in the microwave and then pour in sugar, a layer of tiny dense bubbles forms at the top of the glass and stays there for the duration of the drinking, diminishing slightly over time. When I prepare the coffee by other means of heating this does not happen. What causes those tiny bubbles?" />
  <row Id="34273" PostHistoryTypeId="1" PostId="16102" RevisionGUID="e820beb7-6880-4fe3-be34-ccf41ba16422" CreationDate="2011-07-12T13:54:38.643" UserId="6451" Text="Sugar forming tiny bubbles in microwaved coffee?" />
  <row Id="34274" PostHistoryTypeId="3" PostId="16102" RevisionGUID="e820beb7-6880-4fe3-be34-ccf41ba16422" CreationDate="2011-07-12T13:54:38.643" UserId="6451" Text="&lt;sugar&gt;&lt;coffee&gt;&lt;microwave&gt;" />
  <row Id="34275" PostHistoryTypeId="2" PostId="16103" RevisionGUID="d27eb93d-9366-4d09-bf38-ca91891fcad3" CreationDate="2011-07-12T14:18:02.273" UserId="6739" Text="It can be water overheat. When you pour in sugar water starts boiling slightly. Maybe you can achieve such result while cooking on a stove.&#xD;&#xA;&#xD;&#xA;Such effect also can be seen when you put salt (or sugar) into almost boiling water. It seems that process starts to run strongly." />
  <row Id="34276" PostHistoryTypeId="25" PostId="16102" RevisionGUID="9ba20d81-0c86-4ed4-acce-f4b3e83a8f9e" CreationDate="2011-07-12T14:55:16.527" Comment="http://twitter.com/#!/StackCooking/status/90796368154734592" />
  <row Id="34277" PostHistoryTypeId="2" PostId="16104" RevisionGUID="8075d421-c652-4e80-b352-0d991d38a27e" CreationDate="2011-07-12T15:50:04.220" UserId="6345" Text="12-15% protein content is what you're looking for.  You want German flour type 812, possibly with a little type 1050 or Dinkel Mehl 630 added for extra strength.&#xD;&#xA;&#xD;&#xA;The breakdown on german flour types is:&#xD;&#xA;&#xD;&#xA; - American Cake/pastry flour = German type 405, 8-10% gluten&#xD;&#xA; - American All-Purpose flour = German type 550, 9-11% gluten.  &#xD;&#xA; - American Bread flour = German type 812, 11-13% gluten.  Dinkel Mehl 630 may be in this range too (I find a note that it is commonly used in bread and has a high gluten level)&#xD;&#xA; - American High-gluten flour = German type 1050, 13-14.5% gluten&#xD;&#xA; - Whole wheat flour = type 1600&#xD;&#xA; - Rye flour, type 1150&#xD;&#xA;&#xD;&#xA;Source: http://www.germanfoodguide.com/flours.cfm" />
  <row Id="34278" PostHistoryTypeId="5" PostId="16104" RevisionGUID="faa35be9-a9ac-4aa5-9829-4d95f4f6bad8" CreationDate="2011-07-12T16:14:59.050" UserId="6345" Comment="type 55 info" Text="The canonical bread flour is France's Type 55, which should be roughly equivalent to German type 550.  Both are defined by ash content, with the German measures being 10x the French ones.&#xD;&#xA;&#xD;&#xA;American bread flour is a paler flour with 12-15% protein content.  To duplicate the *strength* of this, you want German flour type 812, possibly with a little type 1050 or Dinkel Mehl 630 added for extra strength.&#xD;&#xA;&#xD;&#xA;The breakdown on german flour types is:&#xD;&#xA;&#xD;&#xA; - American Cake/pastry flour = German type 405, 8-10% gluten&#xD;&#xA; - American All-Purpose flour = German type 550, 9-11% gluten.  &#xD;&#xA; - American Bread flour = German type 812, 11-13% gluten.  Dinkel Mehl 630 may be in this range too (I find a note that it is commonly used in bread and has a high gluten level)&#xD;&#xA; - American High-gluten flour = German type 1050, 13-14.5% gluten&#xD;&#xA; - Whole wheat flour = type 1600&#xD;&#xA; - Rye flour, type 1150&#xD;&#xA;&#xD;&#xA;Source: http://www.germanfoodguide.com/flours.cfm" />
  <row Id="34279" PostHistoryTypeId="5" PostId="16104" RevisionGUID="b170f07d-9be6-44e2-b5c3-613e495c41fd" CreationDate="2011-07-12T16:34:08.677" UserId="6345" Comment="protein content" Text="The canonical bread flour is France's Type 55, which should be roughly equivalent to German type 550.  Both are defined by ash content, with the German measures being 10x the French ones.  Now, the King Arthur lists 11.5% protein content for their equivalent of French Type 55 flour.  So, I'm thinking you want a higher-gluten German type 550... which should be obtainable if you can find protein information for your national brands.&#xD;&#xA;&#xD;&#xA;American bread flour is a paler flour with 12-15% protein content.  To duplicate the *strength* of this, you want German flour type 812, possibly with a little type 1050 or Dinkel Mehl 630 added for extra strength.&#xD;&#xA;&#xD;&#xA;The breakdown on german flour types is:&#xD;&#xA;&#xD;&#xA; - American Cake/pastry flour = German type 405, 8-10% gluten&#xD;&#xA; - American All-Purpose flour = German type 550, 9-11% gluten.  &#xD;&#xA; - American Bread flour = German type 812, 11-13% gluten.  Dinkel Mehl 630 may be in this range too (I find a note that it is commonly used in bread and has a high gluten level)&#xD;&#xA; - American High-gluten flour = German type 1050, 13-14.5% gluten&#xD;&#xA; - Whole wheat flour = type 1600&#xD;&#xA; - Rye flour, type 1150&#xD;&#xA;&#xD;&#xA;Source: http://www.germanfoodguide.com/flours.cfm" />
  <row Id="34280" PostHistoryTypeId="2" PostId="16105" RevisionGUID="0d5c025f-6620-4c5b-8c8e-27560cd4625c" CreationDate="2011-07-12T17:12:47.270" UserId="6168" Text="I use [Gulab Jamun][1] mix of the Gits company. http://www.gitsfood.com/gulabjamun/&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Gulab_jamun&#xD;&#xA;&#xD;&#xA;The problem is that even on low fire the balls get brown from out side, but don't get cooked &quot;properly&quot; within.&#xD;&#xA;When I try to cook it for a longer time, they tend to be hard.&#xD;&#xA;&#xD;&#xA;What can I add to the mixture so that it cooks &quot;properly&quot; within and remains soft too?&#xD;&#xA;Sodium bicarbonate? or something else can work too?" />
  <row Id="34281" PostHistoryTypeId="1" PostId="16105" RevisionGUID="0d5c025f-6620-4c5b-8c8e-27560cd4625c" CreationDate="2011-07-12T17:12:47.270" UserId="6168" Text="How to make soft Gulab Jamuns?" />
  <row Id="34282" PostHistoryTypeId="3" PostId="16105" RevisionGUID="0d5c025f-6620-4c5b-8c8e-27560cd4625c" CreationDate="2011-07-12T17:12:47.270" UserId="6168" Text="&lt;frying&gt;&lt;deep-frying&gt;" />
  <row Id="34283" PostHistoryTypeId="25" PostId="16086" RevisionGUID="2b99b81f-8841-4d6c-8388-3bce24c045b6" CreationDate="2011-07-12T17:55:16.683" Comment="http://twitter.com/#!/StackCooking/status/90841669167099904" />
  <row Id="34284" PostHistoryTypeId="5" PostId="16104" RevisionGUID="bed3b0f5-cd83-4e7f-8b6b-4d32cfe39a45" CreationDate="2011-07-12T17:58:10.927" UserId="6345" Comment="vital wheat gluten" Text="The canonical bread flour is France's Type 55, which should be roughly equivalent to German type 550.  Both are defined by ash content, with the German measures being 10x the French ones.  Now, the King Arthur Flour website lists 11.5% protein content for their equivalent of French Type 55 flour.  So, I'm thinking you want a higher-gluten German type 550... which should be obtainable if you can find protein information for your national brands.&#xD;&#xA;&#xD;&#xA;American bread flour is a paler flour with 12-15% protein content.  To duplicate the *strength* of this, you want German flour type 812, possibly with a little type 1050 or Dinkel Mehl 630 added for extra strength.  Of course, this will be have more bran in it, so you might also try using a German type 550, and adding a bit of vital wheat gluten to increase gluten levels, while still retaining the softer &quot;white bread&quot; texture.&#xD;&#xA;&#xD;&#xA;The breakdown on german flour types is:&#xD;&#xA;&#xD;&#xA; - American Cake/pastry flour = German type 405, 8-10% gluten&#xD;&#xA; - American All-Purpose flour = German type 550, 9-11% gluten.  &#xD;&#xA; - American Bread flour = German type 812, 11-13% gluten.  Dinkel Mehl 630 may be in this range too (I find a note that it is commonly used in bread and has a high gluten level)&#xD;&#xA; - American High-gluten flour = German type 1050, 13-14.5% gluten&#xD;&#xA; - Whole wheat flour = type 1600&#xD;&#xA; - Rye flour, type 1150&#xD;&#xA;&#xD;&#xA;Source: http://www.germanfoodguide.com/flours.cfm" />
  <row Id="34285" PostHistoryTypeId="2" PostId="16106" RevisionGUID="7e6bf0b1-09df-4c13-b6b9-622fb445580b" CreationDate="2011-07-12T18:26:31.407" UserId="6345" Text="Add baking powder to the mixture, if needed, as it will cause them to puff up and lighten when cooked. Adding a little cream may also help.&#xD;&#xA;&#xD;&#xA;I have a Gulab Jamun recipe from &quot;Dance of Spices&quot; by Laxmi Hiremath, pg 412, which lists the following for the dough:&#xD;&#xA;&#xD;&#xA; - 0.5 cup (120 mL) unbleached all-purpose flour&#xD;&#xA; - 2 cups (around 470 mL) powdered nonfat dry milk&#xD;&#xA; - 1 tsp (5 mL) baking powder&#xD;&#xA; - 1 cup (236 mL) heavy whipping cream (probably listed as &quot;double cream&quot; where you live, see [question on cream types][1])&#xD;&#xA; - about 1 TBSP water (15 mL)&#xD;&#xA;&#xD;&#xA;The dry ingredients are mixed, then the cream is gradually mixed in, and the water is added to make a smooth, pliable dough.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15854/which-kind-of-cream-do-i-use-for-creme-brulee/15855#15855" />
  <row Id="34286" PostHistoryTypeId="6" PostId="16105" RevisionGUID="e6640a81-228c-4398-a23e-688c8790d900" CreationDate="2011-07-12T18:31:30.857" UserId="6345" Comment="edited tags" Text="&lt;frying&gt;&lt;indian-cuisine&gt;&lt;pastry&gt;&lt;deep-frying&gt;" />
  <row Id="34287" PostHistoryTypeId="6" PostId="16050" RevisionGUID="29dcb65c-0a45-48ad-8157-2f67943ec87e" CreationDate="2011-07-12T19:42:19.923" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;restaurant-mimicry&gt;&lt;drinks&gt;" />
  <row Id="34288" PostHistoryTypeId="2" PostId="16107" RevisionGUID="f34e0642-aa65-4010-95ac-404afe42a315" CreationDate="2011-07-12T20:03:32.307" UserId="6745" Text="I've noticed over the years that whenever I cook ground beef from the grocery store, the drippings in the beef are typically clear in color.&#xD;&#xA;&#xD;&#xA;When eating out, if I order a particularly greasy ground beef item, the drippings are typically orange in color.&#xD;&#xA;&#xD;&#xA;What accounts for this difference in appearance?" />
  <row Id="34289" PostHistoryTypeId="1" PostId="16107" RevisionGUID="f34e0642-aa65-4010-95ac-404afe42a315" CreationDate="2011-07-12T20:03:32.307" UserId="6745" Text="Why are drippings from restaraunt ground beef colored orange?" />
  <row Id="34290" PostHistoryTypeId="3" PostId="16107" RevisionGUID="f34e0642-aa65-4010-95ac-404afe42a315" CreationDate="2011-07-12T20:03:32.307" UserId="6745" Text="&lt;beef&gt;&lt;coloring&gt;&lt;ground-beef&gt;&lt;color&gt;" />
  <row Id="34291" PostHistoryTypeId="2" PostId="16108" RevisionGUID="65c8ad21-2bdb-42b1-938b-031abed94895" CreationDate="2011-07-12T20:35:02.343" UserId="6701" Text="This should depend greatly on what the item is.  Hamburgers generally run clear, possibly slightly bloody if undercooked.  The only example of this I can think of would be the odd orange drippings from &quot;taco meat&quot;.  The cause of that is soluble coloring agents or spices in the drippings.  " />
  <row Id="34292" PostHistoryTypeId="2" PostId="16109" RevisionGUID="67d61efd-a788-4411-8982-97ab94dc793b" CreationDate="2011-07-12T20:51:05.660" UserId="4194" Text="It could be from some kind of seasoning such as paprika. It depends on the dish really." />
  <row Id="34293" PostHistoryTypeId="25" PostId="16081" RevisionGUID="700ed227-e4a3-4c41-aca1-0245b505167c" CreationDate="2011-07-12T20:55:17.423" Comment="http://twitter.com/#!/StackCooking/status/90886970057826305" />
  <row Id="34294" PostHistoryTypeId="2" PostId="16110" RevisionGUID="6863ff50-e92e-46cc-b13b-b381bbdca75c" CreationDate="2011-07-12T21:47:05.540" UserId="4638" Text="I remember reading and watching videos about it, but haven't ever made it, and I also forgot the name. I want to learn some more of it, find the correct recipe, etc., but it is rather hard without the name as a starting point. &#xD;&#xA;&#xD;&#xA;It is very simple, made with only egg whites and something else (flour, or cornstarch, or confectioner's sugar, I don't remember exactly which, or the correct ratio). It is baked in a very thin shape, often dripped in a pattern. When hot out of the oven, it has enough plasticity to be shaped per hand. It then cools in the shape it was given, making ornaments (out of the dripped patterns) or small basket-like shapes, for serving ice cream etc. &#xD;&#xA;&#xD;&#xA;Does anybody have more info on it? " />
  <row Id="34295" PostHistoryTypeId="1" PostId="16110" RevisionGUID="6863ff50-e92e-46cc-b13b-b381bbdca75c" CreationDate="2011-07-12T21:47:05.540" UserId="4638" Text="What is the name of this batter?" />
  <row Id="34296" PostHistoryTypeId="3" PostId="16110" RevisionGUID="6863ff50-e92e-46cc-b13b-b381bbdca75c" CreationDate="2011-07-12T21:47:05.540" UserId="4638" Text="&lt;batter&gt;" />
  <row Id="34297" PostHistoryTypeId="2" PostId="16111" RevisionGUID="2308819b-1e30-4b53-bb24-ec5d63caa764" CreationDate="2011-07-12T22:10:36.760" UserId="304" Text="What works for me is to make a slow slow roast with a lovely salty crust (http://www.finecooking.com/recipes/slow-roasted-pork-shoulder-carrots-onions-garlic.aspx with double the veg and half the meat because it's hard to find the 7lb shoulders) works for me, but you can roast however you like. Then we eat the crispy roasty outside the first night, and pull the rest right after dinner. Tne next night it's pulled pork with no annoying crispy bits and amazing flavour - just reheat with the bbq sauce or your preference.&#xD;&#xA;&#xD;&#xA;I have some in the oven right now and have had a few &quot;snicks&quot; of the crust already - I just can't resist it!" />
  <row Id="34299" PostHistoryTypeId="25" PostId="16107" RevisionGUID="83282c1a-b6cb-4dac-a0b5-afa103bf183f" CreationDate="2011-07-12T23:55:19.037" Comment="http://twitter.com/#!/StackCooking/status/90932274438213632" />
  <row Id="34300" PostHistoryTypeId="2" PostId="16113" RevisionGUID="c079be8b-7760-4f0c-b7bd-5311788618f7" CreationDate="2011-07-13T00:01:31.760" UserId="422" Text="I've never tried this, so beware, but: perhaps spreading a _little_ bit of miso paste on the top." />
  <row Id="34301" PostHistoryTypeId="2" PostId="16114" RevisionGUID="7431def6-0187-480e-a459-1d25352ef196" CreationDate="2011-07-13T04:47:31.490" UserId="2909" Text="Sounds similar to a tuile. There's a little more to it that flour and egg white, but that's a good start; you'd also want some sugar, and probably some fat.&#xD;&#xA;&#xD;&#xA;I have an example on http://blog.jagaimo.com/archive/2010/03/16/improvised-pumpkin-seed-tuiles.aspx with a few photos. I've also used the same basic batter to make little cups for ice cream, for which I generally crimp four ways over a small teacup. The batter generally loses plasticity very quickly out of the oven, so there's not much time to work.&#xD;&#xA;&#xD;&#xA;A fortune cookie is made using a similar technique, though I think the dough has less fat." />
  <row Id="34302" PostHistoryTypeId="5" PostId="16104" RevisionGUID="7a21f9aa-bc7f-439d-bd5b-7c9eea8b6b3f" CreationDate="2011-07-13T05:05:14.470" UserId="6345" Comment="slight changes" Text="The canonical bread flour is France's Type 55, which should be roughly equivalent to German type 550.  Both are defined by ash content, with the German measures being 10x the French ones.  Now, the King Arthur Flour website lists 11.5% protein content for their equivalent of French Type 55 flour.  So, I'm thinking you want a higher-gluten German type 550... which should be obtainable if you can find protein information for your national brands.  If I were dead set on matching French T55, I would experiment with adding small amounts of vital wheat gluten to German Type 550 to get equivalent protein content.&#xD;&#xA;&#xD;&#xA;American bread flour is slightly different.  It is a paler flour with 12-15% protein content.  To duplicate the *strength* of this, you want German flour type 812, possibly with a little type 1050 or Dinkel Mehl 630 added for extra strength.   For a less whole-wheat flavor, use type 550 or even type 405 plus vital wheat gluten.&#xD;&#xA;&#xD;&#xA;**The breakdown on german flour types is:**&#xD;&#xA;&#xD;&#xA; - American Cake/pastry flour = German type 405, 8-10% gluten&#xD;&#xA; - American All-Purpose flour = German type 550, 9-11% gluten.  &#xD;&#xA; - American Bread flour = German type 812, 11-13% gluten.  Dinkel Mehl 630 may be in this range too (I find a note that it is commonly used in bread and has a high gluten level)&#xD;&#xA; - American High-gluten flour = German type 1050, 13-14.5% gluten&#xD;&#xA; - Whole wheat flour = type 1600&#xD;&#xA; - Rye flour, type 1150&#xD;&#xA;&#xD;&#xA;Frankly, I'd find a bakery that makes a baguette like you want, and ask which brand and type of flour they use for their baguettes.  Bakers like to talk about their work, and they'll probably be more than happy to tell you.&#xD;&#xA;&#xD;&#xA;Source: http://www.germanfoodguide.com/flours.cfm" />
  <row Id="34303" PostHistoryTypeId="25" PostId="16077" RevisionGUID="e2961bd1-5d15-4092-a032-408882dad522" CreationDate="2011-07-13T05:55:19.960" Comment="http://twitter.com/#!/StackCooking/status/91022876668469248" />
  <row Id="34304" PostHistoryTypeId="2" PostId="16115" RevisionGUID="0b78287a-f4bc-4c17-9e68-dceabeae579e" CreationDate="2011-07-13T05:55:52.150" UserId="6345" Text="I believe you're referring to hippen masse, which is piped out or dripped in a decorative shape, baked, and used for garnishing and fancy plating.  My copy of On Cooking (4th Ed Labensky and Hause) gives a recipe for the savory version:&#xD;&#xA;&#xD;&#xA;**Savory Hippen Masse, Yield: 1 lb (450 g)** *Source: Arizona Biltmore, Phoenix AZ*&#xD;&#xA;&#xD;&#xA; - Egg Whites, room temperature - 8 oz/250 g&#xD;&#xA; - Wondra flour *(a specific brand of instant flour, AKA pre-gelatinized flour)* - 4 oz / 120g&#xD;&#xA; - Heavy cream - 3 fl oz / 90 mL&#xD;&#xA; - Granulated Sugar - 1 oz / 30 g&#xD;&#xA; - salt and white pepper to taste&#xD;&#xA; - Dried thyme, crushed - 1 tsp / 5 mL&#xD;&#xA;&#xD;&#xA;**Procedure:**&#xD;&#xA;&#xD;&#xA; 1. Lightly beat the egg whites together to blend.  Stir in all the flour at once&#xD;&#xA; 2. Blend in the cream, then add the remaining ingredients&#xD;&#xA; 3. Strain batter through a china cap *(For the home cook, this means a fine chinois, or a couple layers of cheesecloth in a strainer)* and allow to rest 30 minutes&#xD;&#xA; 4. Lightly oil the back of a very flat sheet pan.  Pipe the hippen masse onto the pan using  a plastic squeeze bottle. Pipe into decorative patterns as desired for presentation&#xD;&#xA; 5. Bake at 375F (190C) until set and lightly browned, approx 3-4 minutes. Remove from oven, then remove decorations from sheet pan while still slightly warm. " />
  <row Id="34305" PostHistoryTypeId="2" PostId="16116" RevisionGUID="d271666f-79a8-482a-b1ec-0f6a1a4e6dcb" CreationDate="2011-07-13T06:03:13.313" UserId="6345" Text="The reddish-orange color is almost certainly paprika or another ground chili. This imparts its  fiery color to the juice and the oil used in cooking.  Oh, and also to any softer plastic you may leave it in, such as tupperware containers." />
  <row Id="34306" PostHistoryTypeId="2" PostId="16117" RevisionGUID="0473cd3c-dfcf-4ff1-ac3c-445871f662df" CreationDate="2011-07-13T06:16:43.800" UserId="6554" Text="Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. &#xD;&#xA;&#xD;&#xA;I wonder if it is possible to just grate raw potatoes or other starchy vegetables and use them. I still have some self-made wheat sourdough starter at home. So I could mix a bit of that with my graded potatoes.&#xD;&#xA;&#xD;&#xA;Has anybody here tried before?" />
  <row Id="34307" PostHistoryTypeId="1" PostId="16117" RevisionGUID="0473cd3c-dfcf-4ff1-ac3c-445871f662df" CreationDate="2011-07-13T06:16:43.800" UserId="6554" Text="Can I make sourdough starter with raw potatoes?" />
  <row Id="34308" PostHistoryTypeId="3" PostId="16117" RevisionGUID="0473cd3c-dfcf-4ff1-ac3c-445871f662df" CreationDate="2011-07-13T06:16:43.800" UserId="6554" Text="&lt;potatoes&gt;&lt;sourdough&gt;" />
  <row Id="34309" PostHistoryTypeId="2" PostId="16118" RevisionGUID="fca2aca5-279b-4c8d-b4bd-7f3ca96ba1ed" CreationDate="2011-07-13T06:32:30.330" UserId="6748" Text="Hobodave, I respectively disagree with you. Within an hour of using Accent on my popcorn, my skin is on fire and breaking out. I came across this by googling Accent and allergic reactions." />
  <row Id="34310" PostHistoryTypeId="5" PostId="16117" RevisionGUID="91202436-6b85-4b2d-a7d2-319ecdf8ba80" CreationDate="2011-07-13T06:36:46.870" UserId="6554" Comment="added tags" Text="Looking at different websites I found sourdough starters using potatoes instead of wheat or rye. They all used cooked mashed potatoes. &#xD;&#xA;&#xD;&#xA;I wonder if it is possible to just grate raw potatoes or other starchy vegetables and use them. I still have some self-made wheat sourdough starter at home. So I could mix a bit of that with my grated potatoes.&#xD;&#xA;&#xD;&#xA;Has anybody here tried before?" />
  <row Id="34311" PostHistoryTypeId="6" PostId="16117" RevisionGUID="91202436-6b85-4b2d-a7d2-319ecdf8ba80" CreationDate="2011-07-13T06:36:46.870" UserId="6554" Comment="added tags" Text="&lt;baking&gt;&lt;potatoes&gt;&lt;breadmaking&gt;&lt;sourdough&gt;" />
  <row Id="34312" PostHistoryTypeId="2" PostId="16119" RevisionGUID="cba5d388-98de-417b-8a17-f0f92d37590c" CreationDate="2011-07-13T06:40:45.497" UserId="6727" Text="At the moment I prepare lattes at home as follows:&#xD;&#xA;&#xD;&#xA; * 1/3 cup water + 1T ground coffee in Krups espresso machine (looks a bit like [this one](http://en.wikipedia.org/wiki/Krups))&#xD;&#xA; * 2/3 cup microwave-heated milk (the milk steamer on the machine doesn't work)&#xD;&#xA; * 5 drops honey&#xD;&#xA;&#xD;&#xA;It tastes nice, but not like a restaurant latte, and not just because there's no foam. What is needed to make coffee taste as good as restaurant coffee? This machine doesn't work properly so I'm prepared to buy some new equipment but obviously on a home budget not a restaurant one.&#xD;&#xA;&#xD;&#xA; * Machine: better to get one that grinds beans?&#xD;&#xA; * Ratio of ingredients: does it need to change?&#xD;&#xA; * Coffee form: beans / ground coffee?&#xD;&#xA; * Coffee strength: experimentation has settled on strong and milky, I don't think this needs to change&#xD;&#xA; * Milk: does it have to be steamed? do you get hand steamers?&#xD;&#xA; * Fat content of milk: fat free / 2% / full cream?&#xD;&#xA; * Container: surely not, restaurant stuff tastes better even in a takeaway paper cup! :)&#xD;&#xA; * Other variables?&#xD;&#xA;" />
  <row Id="34313" PostHistoryTypeId="1" PostId="16119" RevisionGUID="cba5d388-98de-417b-8a17-f0f92d37590c" CreationDate="2011-07-13T06:40:45.497" UserId="6727" Text="How can I make a homemade latte taste like a restaurant one?" />
  <row Id="34314" PostHistoryTypeId="3" PostId="16119" RevisionGUID="cba5d388-98de-417b-8a17-f0f92d37590c" CreationDate="2011-07-13T06:40:45.497" UserId="6727" Text="&lt;coffee&gt;" />
  <row Id="34315" PostHistoryTypeId="2" PostId="16120" RevisionGUID="07d54c0c-ad3c-480a-a074-a5406e3d9b10" CreationDate="2011-07-13T07:57:08.190" UserId="6615" Text="You didn't say in what way your coffee didn't taste the same, however, here are some of my thoughts.&#xD;&#xA;&#xD;&#xA; 1. Is this the same brand and type of coffee as at the shop. Different beans can have distinct different tastes.&#xD;&#xA;&#xD;&#xA; 2. How fresh is the grind? Coffee loses some flavour if stored ground.&#xD;&#xA;&#xD;&#xA; 3. How coarse is the grind? When you bought your coffee, did you tell the shop what machine you were using? Different preparation methods use a different coarseness of grind. Obviously, buying a machine that grinds itself will solve this as well as point 2 above.&#xD;&#xA;&#xD;&#xA; 4. How good is your machine? Some machines just make a better cup than others. If you can borrow a friends machine and try your coffee/method with their machine and see if that makes a difference or not.&#xD;&#xA;&#xD;&#xA; 5. Container. Some containers do make a difference. Personally I can't stand Styrofoam cups for coffee." />
  <row Id="34316" PostHistoryTypeId="2" PostId="16121" RevisionGUID="cab95fb0-eefb-4b40-8ff3-e4549bdb8a6f" CreationDate="2011-07-13T08:03:38.633" UserId="152" Text="&lt;a href=&quot;http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-the-best-potato-salad-done-right.html&quot;&gt;The Food Lab&lt;/a&gt; did some experimenting with potato salad and found that you should..&#xD;&#xA;&#xD;&#xA;* Season the potatoes while they're hot (or season the water they cook in). The seasonings won't absorb once the potatoes cool.&#xD;&#xA;* Add vinegar to the water that the potatoes are cooking in. This will prevent them from breaking apart.&#xD;&#xA;* Use Russet potatoes. They absorb seasonings better." />
  <row Id="34317" PostHistoryTypeId="2" PostId="16122" RevisionGUID="92e9f3c8-acb7-46b1-9d87-dc03ecb15298" CreationDate="2011-07-13T08:04:47.310" UserId="6749" Text="In the UK they are all known as Aubergines and in the US as Eggplant as they are all fruiting bodies of the same family of plants, the nightshades. The ones that are in common use in Europe tend to be the larger purple and white varieties as these are the ones that have been cultivated in that continent. With the spread of the cuisines of different countries into other parts of the globe, ingredients used in these cuisines have recently become more readily available outside their native countries and are called by names that distinguish them from their native equivalents. Personally, I buy what I know as Indian Aubergines and Thai Aubergines in my local Asian supermarket, these are imported from these countries and are not grown locally.&#xD;&#xA;I am grateful to know that the ones that are imported from Kashmir are known in that country as Brinjal. I would add that they all have a particular flavour/texture and are all of particular use in the cuisines of their respective native countries, after all, you wouldn't make a Moussaka with Brinjal." />
  <row Id="34318" PostHistoryTypeId="2" PostId="16123" RevisionGUID="829a5a15-7675-4100-88fb-bcfc567edf77" CreationDate="2011-07-13T08:18:24.663" UserId="6749" Text="I always pierce eggs at the broad end but I have found that I can make perfect hard boiled eggs when camping and I have no access to a suitable utensil for piercing. If you put your eggs on to cook in cold water, bring them to the boil slowly on a medium heat and then take them off immediately and stand them for 10 minutes in the water you will get hard boiled eggs with lovely fluffy yolks." />
  <row Id="34319" PostHistoryTypeId="2" PostId="16124" RevisionGUID="a7286b4c-e189-497a-a992-822b154bb79f" CreationDate="2011-07-13T08:39:43.990" UserId="6749" Text="I find that the milk/foam is the thing that makes all the difference. Most of the domestic coffee machines make a poor job of frothing the milk for Lattes and cappuccinos. I use a steel milk frothing pan like this one:&#xD;&#xA;&#xD;&#xA;http://www.saltandpepper.co.uk/cook_shop/brand/Judge/Milk+Preparation,195/2507&#xD;&#xA;&#xD;&#xA;I bought mine in Italy 10 years or so ago but I have seen them on our high street since then. It goes on your hob where the milk, UHT or Semi skimmed seems to give the best foam, is heated till it is hot but not boiling and then you use the hand pump to force air through the hot milk and make it thick and foamy, this takes about 15 seconds. I then sugar my black espresso and pour it through the milk to make latte.&#xD;&#xA;" />
  <row Id="34320" PostHistoryTypeId="2" PostId="16125" RevisionGUID="801537eb-567e-4112-882f-fc94542436c0" CreationDate="2011-07-13T08:41:25.563" UserId="6231" Text="I am currently travelling in Romania and have been enjoying a breakfast each morning of &quot;[omletă ţărănească][1]&quot;, which can be translated to English as &quot;peasant omelette&quot;.&#xD;&#xA;&#xD;&#xA;What I'm wondering is whether it has a standard fixed list of ingredients or is it one of those dishes where you throw in &quot;whatever is laying about&quot; (or at least typical Romanian ingredients laying about).&#xD;&#xA;&#xD;&#xA;The one I just ate seemed to contain at least tomato, mushroom, bits of bacon, and those pale green bell peppers common in the Balkans.&#xD;&#xA;&#xD;&#xA;There doesn't seem to be an article on it in Wikipedia and I've seen it on the menu of two restaurants in the same small town which makes me think it should be a typical dish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com.au/search?q=omlet%C4%83%20%C5%A3%C4%83r%C4%83neasc%C4%83&amp;hl=en&amp;lr=lang_en&amp;safe=off&amp;biw=853&amp;bih=447&amp;tbs=lr:lang_1en&amp;prmd=ivns&amp;source=lnms&amp;tbm=isch&amp;ei=3VQdTtvQK4bFswbOo62yDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;cd=2&amp;ved=0CCAQ_AUoAQ" />
  <row Id="34321" PostHistoryTypeId="1" PostId="16125" RevisionGUID="801537eb-567e-4112-882f-fc94542436c0" CreationDate="2011-07-13T08:41:25.563" UserId="6231" Text="Does a Romanian omletă ţărănească (peasant omelette) have standard ingredients?" />
  <row Id="34322" PostHistoryTypeId="3" PostId="16125" RevisionGUID="801537eb-567e-4112-882f-fc94542436c0" CreationDate="2011-07-13T08:41:25.563" UserId="6231" Text="&lt;ingredients&gt;&lt;ingredient-selection&gt;&lt;omelette&gt;" />
  <row Id="34323" PostHistoryTypeId="25" PostId="16117" RevisionGUID="44a6325b-bf85-48ae-8102-bbc4eec1ff42" CreationDate="2011-07-13T08:55:21.167" Comment="http://twitter.com/#!/StackCooking/status/91068179534725121" />
  <row Id="34324" PostHistoryTypeId="2" PostId="16126" RevisionGUID="8d3fb19a-abe7-4146-8bf8-03eee091d656" CreationDate="2011-07-13T11:47:16.817" UserId="2954" Text="I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they editable?" />
  <row Id="34325" PostHistoryTypeId="1" PostId="16126" RevisionGUID="8d3fb19a-abe7-4146-8bf8-03eee091d656" CreationDate="2011-07-13T11:47:16.817" UserId="2954" Text="Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown?" />
  <row Id="34326" PostHistoryTypeId="3" PostId="16126" RevisionGUID="8d3fb19a-abe7-4146-8bf8-03eee091d656" CreationDate="2011-07-13T11:47:16.817" UserId="2954" Text="&lt;egg&gt;" />
  <row Id="34327" PostHistoryTypeId="2" PostId="16127" RevisionGUID="4bfbee47-2286-4145-8fc5-23b3d9f72784" CreationDate="2011-07-13T11:58:32.913" UserId="41" Text="This tag has been identified as a [problem tag][1] for the following reasons and will eventually be eliminated or merged into [tag:please-remove-this-tag]:&#xD;&#xA;&#xD;&#xA;  1. Its literal meaning does not refer to a legitimate area of specialization.&#xD;&#xA;  2. Its scope is unclear and could potentially include most of the questions on this site.&#xD;&#xA;  3. It has a demonstrated historical pattern of arbitrary and inconsistent application.&#xD;&#xA;&#xD;&#xA;Tags with these characteristics are not useful because they fail to perform the essential tag functions:&#xD;&#xA;&#xD;&#xA;  1. Identify the intended audience for a specific class of questions;&#xD;&#xA;  2. Provide a reliable way to watch an area of personal interest/importance;&#xD;&#xA;  3. Act as a signpost for new members unsure of how to properly tag questions.&#xD;&#xA;&#xD;&#xA;Please do not add this tag to any new or existing questions.  If you see a question on the front page with this tag, please remove and/or retag it.&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/q/970/41" />
  <row Id="34328" PostHistoryTypeId="2" PostId="16128" RevisionGUID="7ab3b9bd-30f2-4334-9f81-dce20e7d5052" CreationDate="2011-07-13T11:58:32.913" UserId="41" Text="Legacy tag which will soon be purged. Please do not use it." />
  <row Id="34329" PostHistoryTypeId="6" PostId="16125" RevisionGUID="301093c1-b5cf-407e-9235-42410f51a490" CreationDate="2011-07-13T12:00:16.357" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;omelette&gt;&lt;romanian-cuisine&gt;&lt;balkan-cuisine&gt;" />
  <row Id="34330" PostHistoryTypeId="6" PostId="16097" RevisionGUID="2fc35c71-db19-4d01-b70d-d5444002e55a" CreationDate="2011-07-13T12:08:49.430" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;language&gt;&lt;eggplant&gt;" />
  <row Id="34331" PostHistoryTypeId="2" PostId="16129" RevisionGUID="a6f24d7a-96b7-46cf-90a1-3ae9b11075aa" CreationDate="2011-07-13T12:10:35.070" UserId="3375" Text="I mix up a red pepper and salt blend (along with a few other ingredients) and put it in a coffee grinder to powder it.  &#xD;&#xA;&#xD;&#xA;The blend that I have come up with has just the right flavor for my family's taste, but it is too intense.  We use this spice mix to coat deep-fried tater-tots in a pretty fair imitation of the potato ole's from Taco John's.  When coating the tater tots, it takes a certain minimum amount of the spice to get decent coverage.  But, that makes the flavor too strong.&#xD;&#xA;&#xD;&#xA;What can I use as a filler or extender to dilute the strength of my spice mix, so I can use enough to get a good distribution of the spices and not have the flavor so strong.  Any suggestions for something flavorless that can be added and blended with the mixture?" />
  <row Id="34332" PostHistoryTypeId="1" PostId="16129" RevisionGUID="a6f24d7a-96b7-46cf-90a1-3ae9b11075aa" CreationDate="2011-07-13T12:10:35.070" UserId="3375" Text="I'm looking for an extender/filler for my spice mix" />
  <row Id="34333" PostHistoryTypeId="3" PostId="16129" RevisionGUID="a6f24d7a-96b7-46cf-90a1-3ae9b11075aa" CreationDate="2011-07-13T12:10:35.070" UserId="3375" Text="&lt;spices&gt;" />
  <row Id="34334" PostHistoryTypeId="5" PostId="16126" RevisionGUID="cef0773f-22db-457d-bff8-7c8d6d3cfa7a" CreationDate="2011-07-13T12:22:58.853" UserId="2954" Comment="typo" Text="I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edible?" />
  <row Id="34335" PostHistoryTypeId="5" PostId="16126" RevisionGUID="0edd2b43-7f22-4648-8475-6083c507c0b2" CreationDate="2011-07-13T12:30:23.963" UserId="2954" Comment="added 200 characters in body" Text="I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edible?&#xD;&#xA;&#xD;&#xA;**[Update]**&#xD;&#xA;I used the lowest temperature in a gas stove with a pressure heavy iron container thing.&#xD;&#xA;&#xD;&#xA;I ate the eggs, the yellow tasted dry while the white tasted actually better than usually." />
  <row Id="34336" PostHistoryTypeId="2" PostId="16130" RevisionGUID="78211677-afd3-40f0-a5b9-ba97b7e488a8" CreationDate="2011-07-13T12:38:06.910" UserId="4638" Text="The professional (read: industrial) solution would be maltodextrin powder. It is rather tasteless, has good solubility in liquids, and doesn't change much texturewise. &#xD;&#xA;&#xD;&#xA;In homemade spice mixes, the popular filler solution are dried breadcrumbs of a very small size (like breadcrumbs for schnitzel breading). They are noticeable, because the mix gets gritty, but the consensus among those who do it is that this is a feature, not a bug. They could also slightly thicken a wet dish (soup, stew), but present no problem when strewn over dry food. &#xD;&#xA;&#xD;&#xA;You can also use a nut flour made of nuts without much of an own taste, like apricot kernels or low quality overdried almonds. Again, this will be somewhat gritty, but not as hard as the breadcrumn solution. " />
  <row Id="34337" PostHistoryTypeId="2" PostId="16131" RevisionGUID="a1cc9e68-924d-4f15-bc62-cc2858b3687a" CreationDate="2011-07-13T12:53:52.620" UserId="4777" Text="Judging from [search results][1] and the handy firefox [babelfish][2] addon, the peasant (or country-style) omelette seems to be, as you suspected, one of those dishes where anything handy is thrown in. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com.au/search?q=omlet%C4%83%20%C5%A3%C4%83r%C4%83neasc%C4%83&amp;hl=en&amp;safe=off&amp;prmd=ivns&amp;source=lnms&amp;ei=T5MdTueaIYmmsQKJo_C9CA&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;cd=1&amp;ved=0CCoQ_AUoAA&amp;biw=1280&amp;bih=756&#xD;&#xA;  [2]: https://addons.mozilla.org/en-US/firefox/addon/babelfish-instant-translation/" />
  <row Id="34338" PostHistoryTypeId="2" PostId="16132" RevisionGUID="f8a5faab-2159-4b92-90c8-dcb3d46fe10a" CreationDate="2011-07-13T12:59:03.757" UserId="4638" Text="In a sourdough starter, the bacteria and wild yeasts feed on starch. This is why bread is usually made from grains, which are very high in starch. Potatoes are one of the very few vegetables which have enough starch to work in a bread. So the idea for a bread from other vegetables won't work. Sweet potatoes could be OK, but definitely not carrots. You could look into the starch content of other tuber vegetables to determine if there are some good enough for your purpose. &#xD;&#xA;&#xD;&#xA;As for the raw part, I highly doubt that it will work, again because of the starch. It is present in the raw potatoes, but it is enclosed in the cells, behind cell walls of celulose. When cooking, the cell walls soften and burst (this is why a cooked potato is soft and a raw one is firm) and the starch is released, so it is made available for the sourdough fermenter organisms. I am not 100% certain that it's impossible, but let's say 90%. &#xD;&#xA;&#xD;&#xA;If you want to create a dough with a high proportion of vegetables, you could use normal sourdough starter as barm and when making the final dough, use pureed vegetables (raw or cooked) or a vegetable juice instead of water (after adjusting for thickness). If you think that you can get interesting fermented flavors from adding the vegetables to the starter, you can again use them as the liquid in the starter, not as the flour. But I am afraid that fermented vegetables will taste unpleasant, similar to vegetables gone bad after being forgotten somewhere. Still, it could be an interesting experiment. " />
  <row Id="34340" PostHistoryTypeId="5" PostId="16110" RevisionGUID="70bab5f0-efc8-4ef3-98de-a14c58a233ea" CreationDate="2011-07-13T13:05:24.797" UserId="4638" Comment="added 340 characters in body" Text="I remember reading and watching videos about it, but haven't ever made it, and I also forgot the name. I want to learn some more of it, find the correct recipe, etc., but it is rather hard without the name as a starting point. &#xD;&#xA;&#xD;&#xA;It is very simple, made with only egg whites and something else (flour, or cornstarch, or confectioner's sugar, I don't remember exactly which, or the correct ratio). It is baked in a very thin shape, often dripped in a pattern. When hot out of the oven, it has enough plasticity to be shaped per hand. It then cools in the shape it was given, making ornaments (out of the dripped patterns) or small basket-like shapes, for serving ice cream etc. &#xD;&#xA;&#xD;&#xA;Does anybody have more info on it? &#xD;&#xA;&#xD;&#xA;**Update** thank you for the great answers. I was able to find good ressources, mostly on searches for tuile, which seems to be the broader term (although hippenmasse alone would have helped too). The best information in English was available on http://www.pastrysampler.com/Questions_and_Answers/tuile.htm, if anybody is interested. &#xD;&#xA;" />
  <row Id="34341" PostHistoryTypeId="5" PostId="16076" RevisionGUID="58cbb395-92f2-46ac-953f-8afd65c8955d" CreationDate="2011-07-13T13:07:55.713" UserId="1672" Comment="a few spelling corrections" Text="I have been abusing the http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz question to add confusing false friends from languages other than English. But it doesn't make that much sense, because the question is about regional differences within a language, not about misleading translations between languages. &#xD;&#xA;&#xD;&#xA;I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric resource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the other question which are more properly discussed here. &#xD;&#xA;&#xD;&#xA;I am using the same rules as for the other question, namely all items in the question body instead of as separate answers. I can't make it a community wiki now, but it should happen automatically when there are enough edits, or maybe a mod can do it for me. &#xD;&#xA;&#xD;&#xA;**Baking** &#xD;&#xA;&#xD;&#xA;* English `hard wheat` and German `Hartweizen`. &#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it. &#xD;&#xA;&#xD;&#xA;* English `bread flour` and German `Brotmehl` &#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour). &#xD;&#xA;&#xD;&#xA;* English `biscuit`, German `Biskuit` and Italian `biscotti`&#xD;&#xA;In English, biscuit refers to any sweet, dry baked confection, which would be referred to as a cookie in the US(UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: biscuit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;**Confectionery** &#xD;&#xA;&#xD;&#xA;* English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`. &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;**Drinks** &#xD;&#xA;&#xD;&#xA;* UK English `black beer` and German `Schwarzbier`&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;.&#xD;&#xA;* In many languages (Hindi, Urdu, Russian, Turkish, Arabic, *etc.*), the word `chai` (or the basic root `cha`) is a generic word for `tea`.  In the United States, however, the word `chai` specifically refers to [`masala chai`][1] (spiced tea).  In Hebrew, `chai` is the romanization for the word &quot;חי&quot;, which is a symbolic word meaning &quot;living&quot;.&#xD;&#xA;&#xD;&#xA;**Cheese** &#xD;&#xA;&#xD;&#xA;* Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`. &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене, Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for Greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;* English `Quark` and German `Quark` &#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;**Meat** &#xD;&#xA;&#xD;&#xA;* US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst` &#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard. &#xD;&#xA;&#xD;&#xA;**Plants** &#xD;&#xA;&#xD;&#xA;* English (and German, also other languages) `endive` and Belgian (also other languages) `chicory` &#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][2]. &#xD;&#xA;&#xD;&#xA;**Noodles, pasta and dumplings**&#xD;&#xA;&#xD;&#xA;*  Polish `pierogi` and Russian `pirozhki` (пирожки). Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;* Turkish `Yufka` and Bulgarian (also Bosnian) `Юфка` (yufka). &#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, юфка is a type of pasta prepared by sun-drying paper-thin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Masala_chai&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34342" PostHistoryTypeId="24" PostId="16076" RevisionGUID="58cbb395-92f2-46ac-953f-8afd65c8955d" CreationDate="2011-07-13T13:07:55.713" Comment="Proposed by 1672 approved by 4638 edit id of 229" />
  <row Id="34344" PostHistoryTypeId="2" PostId="16134" RevisionGUID="2cc36cea-db6b-442b-810d-dd07483c5a00" CreationDate="2011-07-13T13:23:56.673" UserId="6754" Text="Different fruits and vegetables require different treatment in order to preserve their integrity, micronutrient contents and especially taste over the longest period possible.&#xD;&#xA;&#xD;&#xA;Time and again I am confronted with new insights like &lt;em&gt;tomatoes should not be kept in the refridgerator, because they lose their aroma in cold climate&lt;/em&gt;, but I have yet to find a unified resource to learn about best practices in storing these goods.&#xD;&#xA;&#xD;&#xA;Are you acquainted with such a resource or have knowledge yourself about this topic?&#xD;&#xA;&#xD;&#xA;Thank you for sharing." />
  <row Id="34345" PostHistoryTypeId="1" PostId="16134" RevisionGUID="2cc36cea-db6b-442b-810d-dd07483c5a00" CreationDate="2011-07-13T13:23:56.673" UserId="6754" Text="Hints on storage of vegetables and fruit" />
  <row Id="34346" PostHistoryTypeId="3" PostId="16134" RevisionGUID="2cc36cea-db6b-442b-810d-dd07483c5a00" CreationDate="2011-07-13T13:23:56.673" UserId="6754" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;&lt;vegetables&gt;&lt;fruit&gt;" />
  <row Id="34347" PostHistoryTypeId="5" PostId="16131" RevisionGUID="89e9dacf-9c52-410a-964e-8dcb28c40acc" CreationDate="2011-07-13T13:29:21.370" UserId="4777" Comment="added 157 characters in body" Text="Judging from [search results][1] and the handy firefox [babelfish][2] addon, the peasant (or country-style) omelette seems to be, as you suspected, one of those dishes where anything handy is thrown in. &#xD;&#xA;&#xD;&#xA;**EDIT**: the firefox addon is actually unnecessary as google provides an option on the search results page for translated versions of the search results. &#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com.au/search?q=omlet%C4%83%20%C5%A3%C4%83r%C4%83neasc%C4%83&amp;hl=en&amp;safe=off&amp;prmd=ivns&amp;source=lnms&amp;ei=T5MdTueaIYmmsQKJo_C9CA&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;cd=1&amp;ved=0CCoQ_AUoAA&amp;biw=1280&amp;bih=756&#xD;&#xA;  [2]: https://addons.mozilla.org/en-US/firefox/addon/babelfish-instant-translation/" />
  <row Id="34348" PostHistoryTypeId="2" PostId="16135" RevisionGUID="0791cac3-f64a-4bf7-9abf-23fabeda6b0f" CreationDate="2011-07-13T13:34:33.493" UserId="4638" Text="&lt;h2&gt; Baking &lt;/h2&gt;&#xD;&#xA;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**English `hard wheat` and German `Hartweizen`** &#xD;&#xA;&#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it.&#xD;&#xA;&#xD;&#xA;**English `bread flour` and German `Brotmehl`** &#xD;&#xA;&#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour).&#xD;&#xA;&#xD;&#xA;**English `biscuit`, German `Biskuit` and Italian `biscotti`**&#xD;&#xA;&#xD;&#xA;In English, biscuit refers to any sweet, dry baked confection, which would be referred to as a cookie in the US (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: biscuit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;&lt;br&gt; &lt;h2&gt;Confectionery&lt;/h2&gt;&lt;br&gt; &#xD;&#xA;&#xD;&#xA;**English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`**&#xD;&#xA; &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;&lt;br&gt; &lt;h2&gt;Drinks&lt;/h2&gt;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**UK English `black beer` and German `Schwarzbier`**&#xD;&#xA;&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;.&#xD;&#xA;&#xD;&#xA;** Hindi (also Urdu, Russian, Turkish, Arabic, and other languages) `chai` and US English `chai`** &#xD;&#xA;&#xD;&#xA;In many languages the word `chai` (or the basic root `cha`) is a generic word for `tea`.  In the United States, however, the word `chai` specifically refers to [`masala chai`][1] (spiced tea).  In Hebrew, `chai` is the romanization for the word &quot;חי&quot;, which is a symbolic word meaning &quot;living&quot;.&#xD;&#xA;&#xD;&#xA;&lt;br&gt; &lt;h2&gt;Dairy&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;**Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`** &#xD;&#xA; &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for Greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;**English `Quark` and German `Quark`** &#xD;&#xA;&#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt;Meat&lt;/h2&gt; &lt;br&gt;&#xD;&#xA;&#xD;&#xA;**US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst`** &#xD;&#xA;&#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats including poultry, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard.&#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt; Fruit and vegetables &lt;/h2&gt; &lt;br&gt; &#xD;&#xA;&#xD;&#xA;**English (and German, also other languages) `endive` and Belgian Dutch (also other languages) `chicory`** &#xD;&#xA;&#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][2]. &#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt;Noodles, pasta and dumplings&lt;/h2&gt;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**Polish `pierogi` and Russian `pirozhki` (пирожки)** Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;**Turkish `Yufka` and Bulgarian (also Bosnian) `юфка` (yufka)** &#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, ???? is a type of pasta prepared by sun-drying paper-thin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;**Italian (also English and other languages) `macaroni` and French (also English and other languages) `macaron`**&#xD;&#xA;&#xD;&#xA;Macaroni is an umbrella term for hardwheat noodles produced through extruding through a machine, rather than rolling and cutting the dough. A macaron is a small baked good based on a meringue mixed with a nut flour. &#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Masala_chai&#xD;&#xA; [2]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34349" PostHistoryTypeId="5" PostId="16076" RevisionGUID="e48aa081-b9ff-4979-b2cc-737ba5478569" CreationDate="2011-07-13T13:39:54.143" UserId="4638" Comment="Moved the actual terms to an answer" Text="I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American centric resource and the corresponding translation in our language turns out to mean something entirely different. There are also examples in the other direction, with English speakers reacting amused to terms like quark (a cheese) and dickmilch (a fermented milk product). So I am starting a new question for this. I include items already present in the question http://cooking.stackexchange.com/q/784/4638 which are more properly discussed here, because they occur between languages and not within English only. &#xD;&#xA;&#xD;&#xA;I explicitely make the answer community wiki, because your participation is welcome. It is quite long, so please adher to the existing formatting to ensure readability (or propose a better solution, if you have an idea). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34350" PostHistoryTypeId="16" PostId="16135" RevisionGUID="9c6c6671-1cac-426f-8035-13e22e9c9e69" CreationDate="2011-07-13T13:46:14.357" UserId="4638" Comment="Improved formatting, included ESultanik's latest term pair (vinaigrette and vinegret)" />
  <row Id="34351" PostHistoryTypeId="5" PostId="16135" RevisionGUID="9c6c6671-1cac-426f-8035-13e22e9c9e69" CreationDate="2011-07-13T13:46:14.357" UserId="4638" Comment="Improved formatting, included ESultanik's latest term pair (vinaigrette and vinegret)" Text="&lt;h2&gt;Noodles, pasta and dumplings&lt;/h2&gt;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**Polish `pierogi` and Russian `pirozhki` (пирожки)** &#xD;&#xA;&#xD;&#xA;Despite having the same Slavic root meaning &quot;pie&quot;, the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The primary difference is that pirozhki are based on a yeast dough and are egg-washed, whereas pierogi are unleavened. Complicating matters, Russian/Soviet cuisine has a separate name for what the Polish call pierogi, namely varenyky (вареники). This word is derived from a root meaning &quot;to cook&quot; or &quot;boil&quot;, emphasizing the fact that varenyky are usually boiled while pirozhki are fried. &#xD;&#xA;&#xD;&#xA;**Turkish `Yufka` and Bulgarian (also Bosnian) `юфка` (yufka)** &#xD;&#xA;&#xD;&#xA;Originally, the word yufka comes from Turkey. It is an unleavened flatbread, rather dry and crispy. In Bulgaria, ???? is a type of pasta prepared by sun-drying paper-thin phyllo dough until it cracks and falls apart, and boiling the resulting pieces. The name can also (rarely) refer to the non-dried phyllo sheets used for baking. &#xD;&#xA;&#xD;&#xA;**Italian (also English and other languages) `macaroni` and French (also English and other languages) `macaron`**&#xD;&#xA;&#xD;&#xA;Macaroni is an umbrella term for hardwheat noodles produced through extruding through a machine, rather than rolling and cutting the dough. A macaron is a small baked good based on a meringue mixed with a nut flour. &#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt;Baking&lt;/h2&gt;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**English `hard wheat` and German `Hartweizen`** &#xD;&#xA;&#xD;&#xA;In English, there is a difference between durum wheat (glassy endosperm, used for noodles), hard wheat (used for bread flour) and soft wheat (low protein content, used for cake flour). In German, durum wheat is called Hartweizen (literally: hard wheat) and soft wheat is called Weichweizen (literally: soft wheat). Specialists know the American hard wheat as Manitobaweizen (literally: wheat from Manitoba), but it isn't imported, so it is very hard to meet somebody who has heard of it.&#xD;&#xA;&#xD;&#xA;**English `bread flour` and German `Brotmehl`** &#xD;&#xA;&#xD;&#xA;In English, bread flour is a flour with a low mineral and high protein content used for white yeast bread. It is made from hard wheat. In German, the term Brotmehl (literally: bread flour) isn't widely used, but if mentioned, is assumed to mean a flour mix suited for the average German bread, made from ca. 80% wheat flour with high mineral and moderate protein content, and 20% rye flour. It is made from soft wheat, with a high proportion of the bran milled in (but not enough to consider it whole wheat flour).&#xD;&#xA;&#xD;&#xA;**English `biscuit`, German `Biskuit` and Italian `biscotti`**&#xD;&#xA;&#xD;&#xA;In English, biscuit refers to any sweet, dry baked confection, which would be referred to as a cookie in the US (UK usage) or a product similar to scones (US usage). In German, Biskuitboden (literally: biscuit layer) is a sponge cake layer, and Biskuitteig (literally: biscuit dough) is sponge cake batter. The word isn't used alone as a countable noun. The English biscuits are likely to be called &quot;Kekse&quot; in German (especially the digestive crackers). There isn't a special word for scones in German, so the catchall term &quot;Kleingebäck&quot; can also be used. Biskuit is not to be confused with German &quot;Zwieback&quot; - it has the same word root, but today, nobody would recognize a piece of German Zwieback as related to any of the products named &quot;biscuit&quot; or similar in the languages mentioned above. The Italian word biscotti has yet a different usage, covering roughly the same things as &quot;Kekse&quot; in German - this includes cookies, petite beurres, sweet crackers and other small hard backed goods. &#xD;&#xA;&#xD;&#xA;&lt;br&gt; &lt;h2&gt;Confectionery&lt;/h2&gt;&lt;br&gt; &#xD;&#xA;&#xD;&#xA;**English (also French, Spanish, Turkish and other languages) `Nougat` and German `Nougat`**&#xD;&#xA; &#xD;&#xA;In most countries, nougat is a word for a confectionery made with dried whipped egg whites and nuts and/or dried fruit. It is also sometimes called turron. When a German says &quot;Nougat&quot;, he or she is probably thinking of gianduja, which is a mix of chocolate and hazelnut paste (Nutella is considered a kind of nougat in Germany). Turron is referred to as &quot;white nougat&quot; in Germany, but isn't very widespread. The other name for it is türkischer Honig (literally: Turkish honey), not to be confused with Lokum, which is called Turkish delight in English. &#xD;&#xA;&#xD;&#xA;&lt;br&gt; &lt;h2&gt;Drinks&lt;/h2&gt;&lt;br&gt;&#xD;&#xA;&#xD;&#xA;**UK English `black beer` and German `Schwarzbier`**&#xD;&#xA;&#xD;&#xA;In the UK, black beer is a fortified wine flavored with dark malt. In Germany, Schwarzbier (literally: black beer) is a very dark lager beer brewed in some regions of Germany. It seems that US usage is consistent with German usage, using &quot;black beer&quot; for the dark lager. There is no definite German term for the fortified wine, but a best deskriptive term would probably be &quot;Malzlikör&quot;.&#xD;&#xA;&#xD;&#xA;**Hindi (also Urdu, Russian, Turkish, Arabic, and other languages) `chai` and US English `chai`** &#xD;&#xA;&#xD;&#xA;In many languages the word `chai` (or the basic root `cha`) is a generic word for `tea`.  In the United States, however, the word `chai` specifically refers to [`masala chai`][1] (spiced tea).  In Hebrew, `chai` is the romanization for the word &quot;חי&quot;, which is a symbolic word meaning &quot;living&quot;.&#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt;Dairy&lt;/h2&gt;&#xD;&#xA;&#xD;&#xA;**Greek (also English, German, probably other languages) `Feta` and Danish (also Bulgarian, Russian, probably other languages) `Feta`** &#xD;&#xA; &#xD;&#xA;The original Greek feta cheese is a semihard brined cheese from sheep's milk. Today, it has a protected designation of origin status, and only cheese produced in Greece may be called feta. However, many similar cheeses exist on the Balkans, and they are marketed as feta-style or balkan cheese. In their country of origin, they are usually called just the local word for &quot;cheese&quot; (Bulgarian: сирене Serbian: сир), with every other type of cheese needing a qualifier (Bulgarian: сирене чедър for cheddar), and the official designation is &quot;white brine cheese&quot; (Bulgarian: бяло саламурено сирене). &#xD;&#xA;&#xD;&#xA;Before the designation was legally established, Denmark produced a different type of cheese called Feta. It was a type of bryndza - a spreadable white cheese from cow milk, not closely related to Greek feta. The name is also widely known in countries which imported this version and use the term &quot;white brine cheese&quot; for Greek-type feta. I couldn't find information on the new name of the Danish &quot;Feta&quot;. &#xD;&#xA;&#xD;&#xA;**English `Quark` and German `Quark`** &#xD;&#xA;&#xD;&#xA;In English, a quark is a subatomic particle. In German, it is a kind of cheese not widely known in English speaking countries. It is a type of cream cheese made from the curds of fermented milk (buttermilk). It has a lower fat content than cream cheese, and a ricotta-like texture. The term Topfen is the Austrian word for exactly the same cheese. Other countries have very similar cheeses which can be substituted with excellent results, for example Russian творог (tvorog) and Bulgarian извара (izvara). The subatomic particle is also called a Quark in German, as a homonym to the cheese. &#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt;Meat&lt;/h2&gt; &lt;br&gt;&#xD;&#xA;&#xD;&#xA;**US English `wiener`, Germany German `Wiener Wurst` and Austrian German `Wiener Wurst`** &#xD;&#xA;&#xD;&#xA;The English words for these are (1) wiener for a small smooth canned sausage in gut casing made from a blend of meats including poultry, (2) hot dog for a longer sausage with similar consistency to 1, made from a beef-pork blend, and (3) an Austrian sausage which doesn't have a special name in English. The American wiener (1) is called Mini Würstchen in Germany. (3) doesn't have a special name, but is considered a type of Schnittwurst. In Austria, (2) is called Frankfurter Wurst. Also, the English word hot dog is used in Germany for the complete sandwich made with (2), a short baguette, and mustard.&#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt; Fruit and vegetables &lt;/h2&gt; &lt;br&gt; &#xD;&#xA;&#xD;&#xA;**English (and German, also other languages) `endive` and Belgian Dutch (also other languages) `chicory`** &#xD;&#xA;&#xD;&#xA;There is some confusion if these terms are the same or if they refer to related plants of the same family, or to different parts of the same plant. For details, see [this answer][2]. &#xD;&#xA;&#xD;&#xA;&lt;br&gt;&lt;h2&gt; Salads &lt;/h2&gt; &lt;br&gt; &#xD;&#xA;&#xD;&#xA;**French (also English and other languages) `vinaigrette` and Russian `винегрет` (винегрет)**&#xD;&#xA;&#xD;&#xA;In many languages, vinaigrette (of French origins) refers to an emulsion of oil and vinegar, often used to dress salads. In Russian cuisine, however, the term (винегрет) refers to a specific style of salad that is made with the dressing. The salad usually contains beet root, pickled cucumber, boiled potatoes, carrot, and cucumber.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA; [1]: http://en.wikipedia.org/wiki/Masala_chai&#xD;&#xA; [2]: http://cooking.stackexchange.com/questions/784/translating-cooking-terms-between-us-uk-au-ca-nz/13964#13964" />
  <row Id="34352" PostHistoryTypeId="2" PostId="16136" RevisionGUID="9a11e28b-1043-4898-94d1-6a4553ef0b5d" CreationDate="2011-07-13T14:50:34.410" UserId="6345" Text="Should be fine to eat, from a food safety perspective.  The heat will  be high enough to prevent bacterial growth.  &#xD;&#xA;&#xD;&#xA;I can't speak to the flavor, of course. Edible is a matter of opinion.  Goodness knows we've all eaten our culinary screwups that nobody else would touch at least once. " />
  <row Id="34353" PostHistoryTypeId="2" PostId="16137" RevisionGUID="6cb33638-1b90-4b7d-ad70-cdada659464c" CreationDate="2011-07-13T14:53:16.637" UserId="6345" Text="Flour, cornstarch, or cornmeal should work well.  They'll also help your spice mix stick to the food.  Very fine breadcrumbs could work as well, as long as they are not too large to pass through the holes of a shaker. " />
  <row Id="34354" PostHistoryTypeId="2" PostId="16138" RevisionGUID="615dd44d-eac8-4cc7-9a6a-3faa5e1099a1" CreationDate="2011-07-13T14:54:24.813" UserId="611" Text="This can actually get into a lot of detail. Espceially if you consider that advice for your home may not work for mine. In England I could store butter on the counter, whereas here I need to keep it in the fridge lest I come home to a small puddle.&#xD;&#xA;&#xD;&#xA;Some of the very basics off the top of my head:&#xD;&#xA;&#xD;&#xA; - Leafy greens are best stored at 12 degrees Celsius. For those in warmer climates, better 4 degrees than 24.&#xD;&#xA; - Salad vegetables (cucumbers, tomatoes, peppers, carrots etc.) can be stored in the fridge for longer life. In my experience this doesn't affect theirt flavour.&#xD;&#xA; - Root vegetables (onions, potatos, beetroot etc.), except carrots, can be stored at room temperature, even when it's warm. &#xD;&#xA; - Potatoes should be stored in the darkest place possible.&#xD;&#xA; - vegetables from the solanium (?) family (tomatoes, aubergines and peppers) should be kept apart from the squash family (cucumbers, courgettes, pumpkins). I can't remember why this is, though it causes the squash family to spoil faster.&#xD;&#xA;&#xD;&#xA;There's plenty more, but I can't think of them right now.&#xD;&#xA;" />
  <row Id="34355" PostHistoryTypeId="2" PostId="16139" RevisionGUID="39281516-394b-4277-ab72-d2a9473a200a" CreationDate="2011-07-13T15:13:52.557" UserId="4194" Text="In general, I store fruit and veg in approximately the same conditions that the supermarket does. You can bet your bottom dollar that they've researched how to get the most time out of their stock." />
  <row Id="34356" PostHistoryTypeId="2" PostId="16140" RevisionGUID="a5697960-acd7-4d23-a3d1-72df2a5021fc" CreationDate="2011-07-13T15:18:55.180" UserId="6345" Text="**Yes, you can do it it, but you'll need to cook and mash/puree the potato first.**  The cooking inactivates the potato's enzymes, breaks down the potato cells, and kills the spoilage microbes present in the raw potato. When combined with cooking, pureeing finishes breaking down the potato's cells and makes their starch and sugars accessible for your sourdough to digest.   Oh, and retain part of the starchy water from cooking the potatoes; you will need this to make the mixture wet enough for the sourdough, and the extracted starch gives them more available food.&#xD;&#xA;&#xD;&#xA;As with all changes in sourdough feed, make the change-over gradually; start feeding the starter with a batch of half-flour, half-potatoes, and then switch over to just potatoes after a few feeding cycles.  This will make it easier for the yeasts and bacteria in the starter to adjust to the change.  &#xD;&#xA;&#xD;&#xA;To get proper results with other vegetables, you'll need a lot of starch content.  If you cannot get a flour made from the vegetable, I wouldn't expect a sourdough to live on it.  Sweet potatoes and parsnips should work.  Chickpeas, beans, peas, and lentils may work if cooked well (retaining as much starchy water as possible) and pureed.  With all these vegetables, cooking and pureeing is suggested.&#xD;&#xA;&#xD;&#xA;The yeasts in sourdough can also ferment sugar-heavy vegetables, such as beets, carrots, onions, or tomatoes,  but the results are similar to sauerkraut or kimchee.  Don't expect the starter to thrive and propagate using these foods, but it may make for an interesting experiment nonetheless. " />
  <row Id="34359" PostHistoryTypeId="25" PostId="16134" RevisionGUID="ecc96257-28c3-4b18-b2d7-94d1e104e8d2" CreationDate="2011-07-13T17:55:21.073" Comment="http://twitter.com/#!/StackCooking/status/91204073277243392" />
  <row Id="34360" PostHistoryTypeId="2" PostId="16141" RevisionGUID="493bd75b-b981-4d82-8154-ba0e534f92a7" CreationDate="2011-07-13T20:17:02.377" UserId="3861" Text="Check out these recipes for curry fried chicken.  They look tasty.  Just use chicken breast cut into strips instead of whole legs and wings and things.&#xD;&#xA;&#xD;&#xA;[This one][1], or [this one][2].&#xD;&#xA;&#xD;&#xA;They're the same recipe, but it makes me laugh that this site just copied Rachael Ray or vice verse :p.  Probably the former, but still amusing.  Anyway..&#xD;&#xA;&#xD;&#xA;You should be able to find some whole grain rice noodles from most major grocers, least here in Cleveland, Ohio.  They will be thick like your looking for.  Start those boiling while you saute your veggies with some olive oil.  Start off with some garlic in the pan for a minute once it's hot, then add some green beans, bell peppers, zucchini, snow peas and what-have-you and cook until they are as tender as you would like.  &#xD;&#xA;&#xD;&#xA;Mix in the noodles, with an extra tablespoon (15mL) of olive oil if you please, and give them a toss. Put the chicken on top almost like a garnish.&#xD;&#xA;&#xD;&#xA;If you think it will be too dry, it's easy to make a sauce REALLY quick by just reserving some of the water you used to cook the noodles, like 1/4 to 1/3 Cup, or 50 to 100mL (it's a really rough number).  Add the water to your noodles and veggies in small increments until you think it's &quot;saucy&quot; enough.  Add in some Curry Paste or eat as is!&#xD;&#xA;&#xD;&#xA;Try using Peanut Oil or Sesame Oil instead of Olive Oil!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://luxuryrecipes.blogspot.com/2011/04/crispy-curry-fried-chicken.html&#xD;&#xA;  [2]: http://www.rachaelrayshow.com/food/recipes/crispy-curry-fried-chicken/" />
  <row Id="34361" PostHistoryTypeId="2" PostId="16142" RevisionGUID="5db02f23-f196-4ee2-8808-c0442ec27112" CreationDate="2011-07-13T20:52:43.893" UserId="6755" Text="To my knowledge wasabi paste is just wasabi powder that has had the water added to it by the factory.  So if you are looking at paste vs powder I would go powder.  The question to me would be to make it a paste before you add it to your ice cream base or to add the powder directly to the ice cream base.  I would venture to say you should be just fine adding the powder directly to the ice cream base.&#xD;&#xA;&#xD;&#xA;Now, for the ugly truth.  Pretty much all you wasabi powder sold in the US or Japan for that mater isn't really wasabi(or contains very little wasabi).  It is horseradish, that is colored green and has some sort of mustard or turmeric added.  And really not what I would want to try in an ice cream.  Plus the flavor of the pastes are not like fresh (even with horseradish).&#xD;&#xA;&#xD;&#xA;If I were doing an ice cream, I would want to stay away from the powder all together. I would visit my local specialty food market or online specialty market and see if I could source real wasabi.  But cost might be prohibitive for you as it is very expensive.  Next the good news is, there are some powders out there that are actually dried ground wasabi powder such as [this one at &quot;The Spice House&quot;][1].  It was most likely something like this that your friend used if she did use a powder.&#xD;&#xA;&#xD;&#xA;Anyway, I hope this is helpful to you.  And good luck.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thespicehouse.com/spices/pure-namida-wasabi-powder" />
  <row Id="34362" PostHistoryTypeId="25" PostId="16129" RevisionGUID="a7d530ac-7c23-4cdf-98f9-dd4cec44355c" CreationDate="2011-07-13T20:55:21.953" Comment="http://twitter.com/#!/StackCooking/status/91249374839058432" />
  <row Id="34363" PostHistoryTypeId="6" PostId="15899" RevisionGUID="03ee4125-a505-4e44-a245-1706e00cb195" CreationDate="2011-07-13T21:07:27.353" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;asian-cuisine&gt;&lt;noodles&gt;&lt;thai-cuisine&gt;" />
  <row Id="34364" PostHistoryTypeId="2" PostId="16143" RevisionGUID="61ef914b-e0a3-4953-b805-ca7c1770889f" CreationDate="2011-07-13T21:46:52.067" UserId="6755" Text="To me the key is to work in as little flour as possible.  And that means that the potato should be as dry as possible.  &#xD;&#xA;&#xD;&#xA;That is why I say just bake the potato with the skins wrapped in tinfoil with some water and a little salt (you aren't tightly wrapping each potato, but rather wrapping 2-3 of them together loosely).  &#xD;&#xA;&#xD;&#xA;Also mash then with a ricer, you can easily spread the potato out to cool and dry further. &#xD;&#xA;&#xD;&#xA;Use all purpose flour or better yet a low protein soft wheat flower. Add the flour in stages, and don't over knead it.  Once it just gets to the point of being workable to where you can shape it you are there.&#xD;&#xA;&#xD;&#xA;You will need an egg, as even if you use a high protein flour you shouldn't be kneading it enough to develop the gluten's that would hold it together (that would cause it to be chewy).  You will probably loose a good amount of gnocchi the first couple times due to it falling apart in your water.  But once you do it a couple a times you'll get the hang of how it should feel.&#xD;&#xA;&#xD;&#xA;I don't really want to tell you a certain amount flour as it depends so much on humidity and other things, you really are just going to gave to try it a few times and get a feel for it.&#xD;&#xA;&#xD;&#xA;I hope this helps you and good luck.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34365" PostHistoryTypeId="2" PostId="16144" RevisionGUID="a110a2b8-85df-438c-aa1b-76711e7dc0cf" CreationDate="2011-07-13T22:15:55.943" UserId="6755" Text="Just to add a little to this discussion.  There should never be that much starch left over in your water to really thicken a tomato sauce.  I will have to back @ElendilTheTall here.  All the thickening power of the starch should already be completely used up in that cooking water, and the cooking water should be thinner than your tomato sauce so the net result should be thinning it.&#xD;&#xA;&#xD;&#xA;That being said something that has been thickened with starch will as it cools get thicker (its actually more of a gelling or coagulation).  It should actually thin back out if you reheat it, albeit maybe not to the point it once was.  But that might be why you noticed your pasta water getting thicker.&#xD;&#xA;&#xD;&#xA;Most Italian chefs that I know add pasta water to there sauce to bring it together with the noodle as starch is attracted to starch. The principle being it will help the sauce better coat the noodle.&#xD;&#xA;&#xD;&#xA;If you want to get clever though, I can definitely say you can make gravy with pasta water.  Many pasta sauces are actually referred to as gravy. So could say the finishing touch to your gravy would in fact be pasta water :)&#xD;&#xA;&#xD;&#xA;As for a thanksgiving style gravy I would say I hope not.  If your pasta water has enough residual starch to thicken up your stock and/or pan drippings then you probably aren't using enough water when cooking your pasta." />
  <row Id="34366" PostHistoryTypeId="2" PostId="16145" RevisionGUID="cd3efc60-3745-47ca-9548-fac08c1b00a5" CreationDate="2011-07-13T22:28:34.700" UserId="641" Text="I think you should [read McGee][1] on this one. Basically he says the 'water' from boiling pasta is very rich in flavor.&#xD;&#xA;&#xD;&#xA;&gt; Italian recipes often suggest adding pasta water to adjust the consistency of a sauce, but this thick water is almost a sauce in itself. When I anointed a batch of spaghetti with olive oil and then tossed it with a couple of ladles-full, the oil dispersed into tiny droplets in the liquid, and the oily coating became an especially creamy one. &#xD;&#xA;&#xD;&#xA;&gt; Restaurant cooks prize thick pasta water. In “Heat,” his best-selling account of working in Mario Batali’s restaurant Babbo, Bill Buford describes how in the course of an evening, water in the pasta cooker goes from clear to cloudy to muddy, a stage that is “yucky-sounding but wonderful,” because the water “behaves like a sauce thickener, binding the elements and flavoring the pasta with the flavor of itself.” &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.curiouscook.com/site/2009/02/how-much-water-does-pasta-really-need.html" />
  <row Id="34367" PostHistoryTypeId="5" PostId="16138" RevisionGUID="fff14500-f57d-4bae-a3f4-f6835ef9482d" CreationDate="2011-07-13T23:05:57.913" UserId="6563" Comment="Fixed a few typos and added a link" Text="This can actually get into a lot of detail. Especially if you consider that advice for your home may not work for mine. In England I could store butter on the counter, whereas here I need to keep it in the fridge lest I come home to a small puddle.&#xD;&#xA;&#xD;&#xA;Some of the very basics off the top of my head:&#xD;&#xA;&#xD;&#xA; - Leafy greens are best stored at 12 degrees Celsius. For those in warmer climates, better 4 degrees than 24.&#xD;&#xA; - Salad vegetables (cucumbers, tomatoes, peppers, carrots etc.) can be stored in the fridge for longer life. In my experience this doesn't affect their flavour.&#xD;&#xA; - Root vegetables (onions, potato, beetroot etc.), except carrots, can be stored at room temperature, even when it's warm. &#xD;&#xA; - Potatoes should be stored in the darkest place possible.&#xD;&#xA; - vegetables from the [solanum family][1] (tomatoes, aubergines and peppers) should be kept apart from the squash family (cucumbers, courgettes, pumpkins). I can't remember why this is, though it causes the squash family to spoil faster.&#xD;&#xA;&#xD;&#xA;There's plenty more, but I can't think of them right now.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Solanum" />
  <row Id="34368" PostHistoryTypeId="24" PostId="16138" RevisionGUID="fff14500-f57d-4bae-a3f4-f6835ef9482d" CreationDate="2011-07-13T23:05:57.913" Comment="Proposed by 6563 approved by 60 edit id of 230" />
  <row Id="34369" PostHistoryTypeId="2" PostId="16146" RevisionGUID="3d3405df-88dc-499f-85c1-4cf70ef51781" CreationDate="2011-07-13T23:54:13.407" UserId="6752" Text="Upon addition of sugar to the superheated coffee, the formation of bubbles (phase transformation) occurs because the fine particles of sugar provide sites for the [heterogeneous nucleation](http://en.wikipedia.org/wiki/Nucleation) of gas from the liquid.&#xD;&#xA;&#xD;&#xA;When the introduction of a fine inoculant (such as sugar particles) results in sudden fizzing of a liquid, it is an indication that there has been minor superheating of that substance. &#xD;&#xA;&#xD;&#xA;Superheating tends to occur more in microwaves than on stovetops because people use metal saucepans/kettles on the stove, while generally using glass or glazed ceramic containers when heating a volume of water in a microwave oven. &#xD;&#xA;&#xD;&#xA;When water is heated in a glass or glazed ceramic container rather than a metal one, the very hard surface of the container means that there are few scratches on it to act as sites for the heterogeneous nucleation of gas. Fewer heterogeneous nucleation sites means less heat loss through the transformation of liquid to gas.&#xD;&#xA;&#xD;&#xA;[This university site](http://www.animations.physics.unsw.edu.au/jw/superheating.htm#why2) also makes a good point about the tendency for stovetop heating to cause localised superheating in the vicinity of the container walls... However, I think that this would tend to cause more boiling due to localised heating to the point that **homogenous** nucleation can occur (with the homogeneously nucleated bubbles then acting as further heterogenous nucleations sites) – not because of stirring of the water.&#xD;&#xA;&#xD;&#xA;With regard to why your bubbles remained present for the duration of drinking, I would hypothesise that this perhaps has something to do with the oils in the ***crema*** of the coffee, and/or reaction of the dissolved sugar to form something that increases the surface tension of the water. (Not sure what you would call the opposite of a [surfactant](http://en.wikipedia.org/wiki/Surfactant) effect).&#xD;&#xA;&#xD;&#xA;A final thing I would like to mention is that (as indicated on the [UNSW](http://www.animations.physics.unsw.edu.au/jw/superheating.htm#why2) page), microwaving liquids has the potential to result in violent reaction, or even explosion, of the liquid — in other words, you are risking serious burn injuries by taking a shortcut to heat it up. &#xD;&#xA;&#xD;&#xA;Adding a powder (like sugar or instant coffee) to superheated water is particularly bad because in doing so, you are introducing millions of nucleation sites at once. That said, you should also be aware that since gas bubbles themselves promote heterogeneous nucleation, simply placing a spoon in the cup can be enough to cause an 'explosion'.&#xD;&#xA;&#xD;&#xA;If you really need to microwave a liquid, (e.g., if you are cooking something), consider heating it in a microwave-safe plastic container that has been washed a few times (and is therefore abraded on the inside). You should also stop the microwave to check the temperature of the liquid at regular intervals, rather than nuking the fluid for an excessively long time." />
  <row Id="34370" PostHistoryTypeId="2" PostId="16147" RevisionGUID="1c8b0409-acd0-4d9f-bcc5-f51afe42bc87" CreationDate="2011-07-14T00:12:20.910" UserId="67" Text="One book that I really like is the [Encyclopedia of Country Living][1].  It's more a gardening (and other oddities) book, but after the growing tips for each item, there will be a section discussing storage ... if you should blanch before freezing, canning, dry storage, etc.&#xD;&#xA;&#xD;&#xA;It seems I didn't put it back on my shelf when I last referenced it, but I've quoted from it a couple of times, such as for [onions][2] and [capsicums][3].  Amazon also has it scanned for the 'search within the book' feature.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://rads.stackoverflow.com/amzn/click/1570615535&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/4696/how-to-store-onion/4715#4715&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/5227/can-whole-chilli-peppers-be-frozen/5229#5229" />
  <row Id="34371" PostHistoryTypeId="2" PostId="16148" RevisionGUID="30eadf2d-e841-48c8-a2bc-58f171dd252e" CreationDate="2011-07-14T00:18:01.827" UserId="4489" Text="For lunch today, a coworker and I went to a neighborhood southern-style BBQ joint. I usually wind up with fried catfish and he fried chicken, but today we both sprung for the smoked goods, and I found myself ordering a barbecue chicken leg sandwich.&#xD;&#xA;&#xD;&#xA;After ordering, I thought &quot;I wonder how that works... legs on a sandwich?&quot; I figured that meant is was leg meat. When Mabel brought it ought I was a bit surprised (and slightly disappointed) to find that this was whole chicken legs on top of two slices of white bread. Oh well, I'll just pull out the bones.&#xD;&#xA;&#xD;&#xA;Then the strange part happened. I picked up a leg to start pulling on the bone, and it collapsed under its own weight. Well that was the exposed part of the bone... it must have just disintegrated. So I started picking the meat apart to get to the bone, and when I found it in the middle and squeezed it to give it a yank, it collapsed under the pressure of my fingers. &#xD;&#xA;&#xD;&#xA;As I worked my way through all the bones in the legs, I found this pattern continued: all of the bones were not just brittle, but downright soft! It was a bit hard to pick it all out, and I think some even got left behind in the meat--and even still it was barely even noticeable when chomping down.&#xD;&#xA;&#xD;&#xA;What would cause bones to become so utterly soft?&#xD;&#xA;&#xD;&#xA;I assumed Mabel must cook these things for a week, but when I asked, she said it was an hour or two in the smoker. Does smoke really do this, or is there some other treatment." />
  <row Id="34372" PostHistoryTypeId="1" PostId="16148" RevisionGUID="30eadf2d-e841-48c8-a2bc-58f171dd252e" CreationDate="2011-07-14T00:18:01.827" UserId="4489" Text="Soft bones in smoked chicken" />
  <row Id="34373" PostHistoryTypeId="3" PostId="16148" RevisionGUID="30eadf2d-e841-48c8-a2bc-58f171dd252e" CreationDate="2011-07-14T00:18:01.827" UserId="4489" Text="&lt;smoking&gt;&lt;bones&gt;" />
  <row Id="34374" PostHistoryTypeId="2" PostId="16149" RevisionGUID="c67f60ff-d2a0-48c5-b8bc-6e63b773f0f2" CreationDate="2011-07-14T00:37:02.483" UserId="6563" Text="Boiling chicken bones for an extended period of time (4+ hours) will cause bones to go squishy.  I'm assuming any long duration slow cook method will do the same.  " />
  <row Id="34375" PostHistoryTypeId="2" PostId="16150" RevisionGUID="ad964f0d-a9d0-4988-9f6b-3ab0dfbf1850" CreationDate="2011-07-14T01:45:52.097" UserId="1129" Text="I have an old set of nonstick aluminum pans that have gained scratches and lost their non-stick coating over the past several years.  &#xD;&#xA;There's nothing physically wrong with them except for those few microns of Teflon that are flaking off.&#xD;&#xA;&#xD;&#xA;I'm wondering if I can scrub off the non-stick coating and season the pan as I do my cast iron skillet (coat with oil, then apply high heat in the oven).&#xD;&#xA;&#xD;&#xA;I'd need to remove the handle when seasoning it, but that shouldn't be a problem as they're attached with screws, not rivets.&#xD;&#xA;&#xD;&#xA;I've found some opinions in a quick Google search ([1](http://chowhound.chow.com/topics/358271), [2](http://ezinearticles.com/?Season-Your-Pans-for-Non-Stick-Cooking&amp;id=18212)) but nothing very convincing or thorough.&#xD;&#xA;&#xD;&#xA;So - can I get that beautiful dark glossy patina on my aluminum pan, or is it destined to be a food magnet?" />
  <row Id="34376" PostHistoryTypeId="1" PostId="16150" RevisionGUID="ad964f0d-a9d0-4988-9f6b-3ab0dfbf1850" CreationDate="2011-07-14T01:45:52.097" UserId="1129" Text="Seasoning old non-stick aluminum pan?" />
  <row Id="34377" PostHistoryTypeId="3" PostId="16150" RevisionGUID="ad964f0d-a9d0-4988-9f6b-3ab0dfbf1850" CreationDate="2011-07-14T01:45:52.097" UserId="1129" Text="&lt;non-stick&gt;&lt;seasoning-pans&gt;&lt;aluminum-cookware&gt;" />
  <row Id="34378" PostHistoryTypeId="2" PostId="16151" RevisionGUID="27067ac7-162e-4dba-8f6e-303c554feab1" CreationDate="2011-07-14T02:13:21.197" UserId="6755" Text="As @Brendan said there is flavor added to cotton candy.  The mixtures aren't just sugar.  The flavoring comes from an ingredient called flossine.  If my memory serves correctly it is manufactured by Gold Medal, and is basically some proprietary mixture of coloring and flavor.&#xD;&#xA;&#xD;&#xA;I believe the standard flavor is cherry.  The last time I ran a cotton candy machine was a couple years ago for a church fall festival.&#xD;&#xA;&#xD;&#xA;You can just run a plain sugar through the cotton candy machine, but it wont give you the taste you are looking for.&#xD;&#xA;&#xD;&#xA;To answer your question, there is a chemical change in the sucrose as it moves from crystal to liquid form, but nothing that I believe would affect what we can taste.  It is all really in the flossine. &#xD;&#xA;&#xD;&#xA;FYI, if you are looking for that flavor in something else, like a cake or ice cream you can buy the flossine concentrate, and use it for whatever.  Just make sure you aren't using any other flavors that will destroy the flavor profile of the flossine.&#xD;&#xA;&#xD;&#xA;Hope this helps with what you are looking for." />
  <row Id="34379" PostHistoryTypeId="2" PostId="16152" RevisionGUID="367345ce-7fae-4f98-abb9-43a9bbde1556" CreationDate="2011-07-14T02:24:52.327" UserId="6755" Text="Wow, I am going to say no.  I haven't research it that mush but my guess is it is a bad idea.  Aluminum pans are cheap, I would just pick up a new one.&#xD;&#xA;&#xD;&#xA;But to really answer your question.  I don't really think you will be able to season an aluminum pan.  I have a couple that I saute and pan fry with all the time that, even if I wasn't trying to intentionally season them they should have developed some sort of coating like a cast iron pan or carbon steel wok would do naturally over time.&#xD;&#xA;&#xD;&#xA;It is possible that I just wash it to aggressively after use.  I would say the only way to really know for sure would be to give it a try.  But I wouldn't mess with the non-stick pan.  Just buy a new aluminum pan." />
  <row Id="34380" PostHistoryTypeId="2" PostId="16153" RevisionGUID="ef2d0ffa-7379-4a3b-8ac7-74409b47a33e" CreationDate="2011-07-14T02:50:03.677" UserId="6345" Text="I've never heard of seasoning aluminum, but a casual search turned up similar suggestions that it's do-able.  On the other hand, it is quite easy to cook in bare aluminum, and clean-up is a breeze compared to stainless.  Restaurants particularly like aluminum cookware because it's dirt cheap and conducts heat extremely well. &#xD;&#xA;&#xD;&#xA;Personally, I don't think it's worth the hassle of scrubbing off all the nonstick layer.  For something as fragile as a teflon coating, it proves remarkably difficult to full expunge all traces of the nonstick coating, and the layers that help it adhere to the metal.  Let us not forget that these layers contain toxic PFOA, so you'll want to get every last trace gone. &#xD;&#xA;&#xD;&#xA;Seems like a bad use of time, when you can buy a brand new, NSF-certified aluminum pan for under $20. " />
  <row Id="34381" PostHistoryTypeId="25" PostId="16148" RevisionGUID="d6b400c1-9dac-43cb-9668-f6b8cfbf4d02" CreationDate="2011-07-14T02:55:22.940" Comment="http://twitter.com/#!/StackCooking/status/91339977530679297" />
  <row Id="34382" PostHistoryTypeId="2" PostId="16154" RevisionGUID="e257b3e4-fa3f-4e07-8e04-1c22558648a7" CreationDate="2011-07-14T05:47:45.427" UserId="6615" Text="A pressure cooker for a long time will make chicken bones go mushy. My father-in-law likes his chicken done that way. Goes well with the false teeth. Also I know a German lady how makes her chicken stock / broth that way." />
  <row Id="34383" PostHistoryTypeId="25" PostId="16119" RevisionGUID="63bb672b-f78b-4173-80ed-8e0200fc2529" CreationDate="2011-07-14T05:55:24.053" Comment="http://twitter.com/#!/StackCooking/status/91385280183009280" />
  <row Id="34385" PostHistoryTypeId="25" PostId="16105" RevisionGUID="724137c3-eeb6-4ded-a13b-351429428cfb" CreationDate="2011-07-14T08:55:25.323" Comment="http://twitter.com/#!/StackCooking/status/91430585284833280" />
  <row Id="34386" PostHistoryTypeId="2" PostId="16155" RevisionGUID="71bba163-8529-4910-9fc0-43590d784926" CreationDate="2011-07-14T09:41:11.727" UserId="4638" Text="There is a very good book called [On Food and Cooking][1], by Harold McGee. It is a great source on food science, and has chapters on all food groups. In the chapters on food and vegetables, he gives a short text on each fruit resp. vegetable, including storage recommendations. He covers most common plants eaten in Western cuisine, plus quite a few rare ones (fiddleheads, nopales). &#xD;&#xA;&#xD;&#xA;The book is also a highly recommended reading material for anybody who wants to know what is happening in their pan, not just for practical advice. It makes a good reference work, but can be also read from beginning to end. If you find the matter interesting, this is one of the best books you can choose. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://books.google.com/books?id=t4Z9QgAACAAJ&amp;dq=on%20food%20and%20cooking&amp;hl=en&amp;ei=FbgeTofeA8mW8QOE7v2lAw&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=2&amp;ved=0CDcQ6AEwAQ" />
  <row Id="34387" PostHistoryTypeId="2" PostId="16156" RevisionGUID="69ba9fe4-1514-48a6-b389-79089ab6f7f5" CreationDate="2011-07-14T12:54:00.233" UserId="5802" Text="I got a recipe from America's Test Kitchen for &quot;slow-roasted pork&quot; using a bone-in pork shoulder.  They say to cook it at 325F until it's 190F internal temperature.&#xD;&#xA;&#xD;&#xA;However: you normally need to cook pork only until 160F to kill microorganisms. Wouldn't cooking it until 190F dry it out? Why would they say to cook it until 190F if 160F is normally sufficient?" />
  <row Id="34388" PostHistoryTypeId="1" PostId="16156" RevisionGUID="69ba9fe4-1514-48a6-b389-79089ab6f7f5" CreationDate="2011-07-14T12:54:00.233" UserId="5802" Text="Cooking slow-roasted pork to 190F?" />
  <row Id="34389" PostHistoryTypeId="3" PostId="16156" RevisionGUID="69ba9fe4-1514-48a6-b389-79089ab6f7f5" CreationDate="2011-07-14T12:54:00.233" UserId="5802" Text="&lt;pork&gt;&lt;temperature&gt;&lt;pork-shoulder&gt;" />
  <row Id="34390" PostHistoryTypeId="2" PostId="16157" RevisionGUID="5a51a66c-8d1b-4f91-b704-c734bb9e0f9c" CreationDate="2011-07-14T13:11:14.290" UserId="1816" Text="They say to cook until 190F because that's the temperature at which the stuff that actually makes your slow-roasted pork moist, the collagen, fat, etc. is breaking down and coating the meat.  Less than that and you'll have all those bits still intact in your shoulder, which you don't want.&#xD;&#xA;&#xD;&#xA;ATK explains this in their [footnote][1] on the recipe:&#xD;&#xA;&#xD;&#xA;&gt;LOW OVEN&#xD;&#xA;&#xD;&#xA;&gt;Just like in a pot roast, cooking the pork low and slow (325 degrees for 5 to 6 hours) pushes the meat well beyond its “done” mark into the 190-degree range, encouraging intramuscular fat to melt, collagen to break down and tenderize the meat, and the fat cap to render and crisp.&#xD;&#xA;&#xD;&#xA;ATK's foot and header notes have taught me a lot over the years and I highly recommend them.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.americastestkitchen.com/recipes/detail.php?docid=25864" />
  <row Id="34391" PostHistoryTypeId="2" PostId="16158" RevisionGUID="2cab7bdf-d82d-43ad-b19c-91c9005b9316" CreationDate="2011-07-14T13:11:30.407" UserId="3252" Text="Going to that temperature ensures that the collagen breaks down in the shoulder.  Much higher than that and it will start to dry out.  Reaching 190 though is a good point and if you cooked it slow it will be fork tender.  The bone will even slide out clean!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Now all you need is a smoker for those pork shoulders and you'll be set!" />
  <row Id="34392" PostHistoryTypeId="2" PostId="16159" RevisionGUID="810bc9c4-a093-4732-9da2-44cf6737e81a" CreationDate="2011-07-14T13:20:47.133" UserId="6728" Text="Foodgeeks has a [sourdough starter recipe][1] featuring grated raw potato. It still calls for white flour in addition to the shredded potato bits. I haven't tried it, and it's unreviewed on their site, so your guess is as good as mine about how the starter turns out.&#xD;&#xA;&#xD;&#xA;So, to answer your question: No, it seems that nobody on here has tried it before. Try it and report back - you could be the first!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodgeeks.com/recipes/20640" />
  <row Id="34393" PostHistoryTypeId="2" PostId="16160" RevisionGUID="832c244c-a231-42a7-9ad5-3b13ea099e82" CreationDate="2011-07-14T15:43:52.413" UserId="6755" Text="You probably wont be able to get that exact result with a pastry bag because the almost perfect square grid they are divided into. I still think a pastry bag will be your best bet.&#xD;&#xA;&#xD;&#xA;I am not sure were you got that picture but my guess is that the tiramisu was machine made and the marks and peaks are from the tooling that was made for the machine to deliver the mascarpone topping.&#xD;&#xA;&#xD;&#xA;I would try a good sized round tip on a pastry bag and make my dot and slowly raise up and cut it off by stopping the pressure on the bag and pulling straight up.  It has worked for me in the past.&#xD;&#xA;&#xD;&#xA;My background is not in pastry though so you may also just go to a local bakery or wedding cake designer and ask how they would do it.  They will probably tell you." />
  <row Id="34394" PostHistoryTypeId="5" PostId="16153" RevisionGUID="ae7fba15-a2a9-4801-99ac-ea17e738c377" CreationDate="2011-07-14T15:53:02.933" UserId="6345" Comment="typo" Text="I've never heard of seasoning aluminum, but a casual search turned up similar suggestions that it's do-able.  On the other hand, it is quite easy to cook in bare aluminum, and I find it easier to scrub of stuff that's seriously burned on, compared to stainless.  Restaurants particularly like aluminum cookware because it's dirt cheap and conducts heat extremely well. &#xD;&#xA;&#xD;&#xA;Personally, I don't think it's worth the hassle of scrubbing off all the nonstick layer.  For something as fragile as a teflon coating, it proves remarkably difficult to fully expunge all traces of the nonstick coating, and the layers that help it adhere to the metal.  Let us not forget that these layers contain toxic PFOA, so you'll want to get every last trace gone. &#xD;&#xA;&#xD;&#xA;Seems like a bad use of time, when you can buy a brand new, NSF-certified aluminum pan for under $20. " />
  <row Id="34395" PostHistoryTypeId="2" PostId="16161" RevisionGUID="1938d593-8450-499e-8d92-b1164487fe3b" CreationDate="2011-07-14T15:55:20.157" UserId="6755" Text="Look for your local specialty market.  Maybe Sprouts or Henry's will work as well.  You might see it as European butter.  I am not sure I have ever seen the salt crystals in it before.  But all salt is a crystal so if you find salted than go with it.  If not just buy some salted and some fleur de sel (french sea salt) and make a compound butter from it.&#xD;&#xA;&#xD;&#xA;OK, so maybe salt alone wouldn't quite make it a compound butter but you get what I mean." />
  <row Id="34396" PostHistoryTypeId="5" PostId="16161" RevisionGUID="4debe84b-86a0-4b89-a7dc-2669204b8cc4" CreationDate="2011-07-14T16:08:47.897" UserId="6755" Comment="added 239 characters in body" Text="Look for your local specialty market.  Maybe Sprouts, Trader Joe's or possibly Henry's will work as well.  You might see it as European butter (maybe called cultured butter as well). To me it has a taste different than sweet cream butter, as I believe it is cultured and will have a little higher butterfat content.  I am not sure I have ever seen the salt crystals in it before.  But all salt is a crystal so if you find it labeled salted than go with it.  If not, or want it to be more French, just buy some unsalted and some fleur de sel (french sea salt) and make a compound butter from it.&#xD;&#xA;&#xD;&#xA;OK, so maybe salt alone wouldn't quite make it a compound butter but you get what I mean." />
  <row Id="34397" PostHistoryTypeId="2" PostId="16162" RevisionGUID="24850d51-5937-4389-a757-2c2b47b075f3" CreationDate="2011-07-14T16:27:29.303" UserId="1672" Text="Not only *can* you eat eggs that have turned brown during a long cooking period, you *should*! Something I came across a couple years back: [the 300 minute egg][1]. They're delicious, and I love the way they look, too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://fxcuisine.com/default.asp?language=2&amp;Display=64" />
  <row Id="34398" PostHistoryTypeId="2" PostId="16163" RevisionGUID="68201abc-64bf-41dd-b39f-7165ee358a24" CreationDate="2011-07-14T17:14:47.763" UserId="6755" Text="OK, I am going to enter my thoughts here.  The accepted answer is a pretty good one, and the article is a great way to help you prepare eggplant parm without it being to heavy with oil.  But I don't think you can skip the salting.&#xD;&#xA;&#xD;&#xA;As in the article I have always baked/roasted my eggplant prior to assembling it.  I did not use the paper towels as at that heat the paper towel should need to absorb the moisture.  In fact I would guess that if the moisture was bitter adsorbing it into the paper towel that is sitting right on top the eggplant would be bad.  Better just to let it evaporate away.&#xD;&#xA;&#xD;&#xA;Now, as I have said I baked my eggplant.  And I have to tell you that the first time that I made eggplant (not for eggplant parm, but I still baked it first) it was so bitter I couldn't eat it.  That is when I discovered salting it.  I think there is something different that happens here.  Were the bitter molecules actually leech out when you salt it (osmosis) but they don't evaporate out with the water when it is baked.  The key is it takes a long time depending on how bitter the eggplant was.  At least 30 min possibly up to an hour.&#xD;&#xA;&#xD;&#xA;I think the reason why it works for the author and others is what *Sara D Gore* was referring to in her answer.  Most eggplant you find today are just not bitter to start with.  And you really don't have to worry about that problem. If you don't want to take the time to salt the eggplant every time, then taste it first.  Raw eggplant it perfectly edible.  Or there are some signs it might be bitter like a thicker skin and a large number of fairly large seeds.  Then if you think you need to generously salt it, let it drain in a colandar, rinse it, and dry it.  Then proceed exactly like the article.&#xD;&#xA;&#xD;&#xA;This of course is just my experience in my kitchen.  And sometimes weird, strange, and wonderful things occur in a ones kitchen that can't be replicated outside it :)  That is why if I think the eggplant will be bitter I salt it (or throw it away), and it seems to be working for me." />
  <row Id="34399" PostHistoryTypeId="5" PostId="16163" RevisionGUID="f96a8228-33f0-4982-a85c-d181551075c1" CreationDate="2011-07-14T17:33:20.493" UserId="6755" Comment="added 40 characters in body" Text="OK, I am going to enter my thoughts here.  The accepted answer is a pretty good one, and the article is a great way to help you prepare eggplant parm without it being to heavy with oil.  But I don't think you can skip the salting.&#xD;&#xA;&#xD;&#xA;As in the article I have always baked/roasted my eggplant prior to assembling it.  I did not use the paper towels as at that heat the paper towel shouldn't need to absorb the moisture.  It should be able to just evaporate. In fact I would guess that if the moisture was bitter adsorbing it into the paper towel that is sitting right on top the eggplant would be bad.  Better just to let it evaporate away.&#xD;&#xA;&#xD;&#xA;Now, as I have said I baked my eggplant.  And I have to tell you that the first time that I made eggplant (not for eggplant parm, but I still baked it first) it was so bitter I couldn't eat it.  That is when I discovered salting it.  I think there is something different that happens here.  Were the bitter molecules actually leech out when you salt it (osmosis) but they don't evaporate out with the water when it is baked.  The key is it takes a long time depending on how bitter the eggplant was.  At least 30 min possibly up to an hour.&#xD;&#xA;&#xD;&#xA;I think the reason why it works for the author and others is what *Sara D Gore* was referring to in her answer.  Most eggplant you find today are just not bitter to start with.  And you really don't have to worry about that problem. If you don't want to take the time to salt the eggplant every time, then taste it first.  Raw eggplant it perfectly edible.  Or there are some signs it might be bitter like a thicker skin and a large number of fairly large seeds.  Then if you think you need to generously salt it, let it drain in a colandar, rinse it, and dry it.  Then proceed exactly like the article.&#xD;&#xA;&#xD;&#xA;This of course is just my experience in my kitchen.  And sometimes weird, strange, and wonderful things occur in a ones kitchen that can't be replicated outside it :)  That is why if I think the eggplant will be bitter I salt it (or throw it away), and it seems to be working for me." />
  <row Id="34400" PostHistoryTypeId="2" PostId="16164" RevisionGUID="85a69a73-e5ae-43b3-b90d-4ab8f0f329a3" CreationDate="2011-07-14T21:10:05.423" UserId="6763" Text="At some point I came across some edible paper.  I don't know which company makes it or where to find it?  I think I recall that it was possible to write on it.  I encountered it back in the '80's.  The texture was semi-flexible, nothing like the little round cracker-like paper given in church." />
  <row Id="34401" PostHistoryTypeId="1" PostId="16164" RevisionGUID="85a69a73-e5ae-43b3-b90d-4ab8f0f329a3" CreationDate="2011-07-14T21:10:05.423" UserId="6763" Text="looking for edible paper" />
  <row Id="34402" PostHistoryTypeId="3" PostId="16164" RevisionGUID="85a69a73-e5ae-43b3-b90d-4ab8f0f329a3" CreationDate="2011-07-14T21:10:05.423" UserId="6763" Text="&lt;food-science&gt;" />
  <row Id="34403" PostHistoryTypeId="2" PostId="16165" RevisionGUID="00c32a7e-6f4b-4d7e-81db-d03851e2bb12" CreationDate="2011-07-14T22:22:28.167" UserId="4580" Text="In Belgium, we have something that is called 'candy paper' and a package looks like [this][1].&#xD;&#xA;It's a thin sheet of paper, about the size of a bill. It's thinner than the outer part of [this][2], but it has a similar texture.&#xD;&#xA;&#xD;&#xA;There are multiple manufacturers and you can buy it here in almost every supermarket/candy shop.&#xD;&#xA;&#xD;&#xA;I don't know if you can write on it, I think so, but I don't see why you would like to eat ink.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.realdutchfood.com/UserFiles/Images/Large/snoeppapier.JPG&#xD;&#xA;  [2]: http://images4.wikia.nocookie.net/stad/images/thumb/3/3d/Hosties.jpg/300px-Hosties.jpg" />
  <row Id="34404" PostHistoryTypeId="2" PostId="16166" RevisionGUID="dfa32db9-d83d-4983-99e2-6f0ef0a572a7" CreationDate="2011-07-14T23:56:44.177" UserId="6764" Text=" I believe you're talking about edible rice paper. I know it is used in popular Asian candys, such as the White Rabbit Creamy Candy which was a childhood favorite of mine and I've also used rice paper while making a candy dessert called Turrones de casuy, a Filipino nougat candy which is wrapped in rice paper sheet. You can order from [Amazon][1] or [here][2] for variety.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Wafer-Paper-x11-Set-100/dp/B00024WNVI/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1310686481&amp;sr=1-1&#xD;&#xA;&#xD;&#xA;  [2]: http://www.kopykake.com/in_edible_rice_paper.html&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34405" PostHistoryTypeId="2" PostId="16167" RevisionGUID="3a6f1087-39df-4bab-9934-b7660da1b183" CreationDate="2011-07-15T01:49:10.510" UserId="1887" Text="In the traditional Jewish Sabbath stew called [cholent][1], the stew is put in the oven before the end of the day on Friday. It's cooked overnight and eaten at lunch on Saturday. The Sephardis (North African, Spanish, or Arab areas) often put whole eggs in the shell into the cholent. &#xD;&#xA;&#xD;&#xA;[This recipe][2] claims that the eggs are the star of the show. Here are [some][3] [other][4] [recipes][5]. (Including in a [crock pot][6].)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Cholent&#xD;&#xA;  [2]: http://jewishmag.com/43mag/cholent/cholent.htm&#xD;&#xA;  [3]: http://kosherfood.about.com/od/sabbathcooking/r/cholent_meat.htm&#xD;&#xA;  [4]: http://www.suite101.com/content/cholent-jewish-beef-stew-a21609&#xD;&#xA;  [5]: http://www.latimes.com/features/food/la-fo-cholent-s,0,2859580.story&#xD;&#xA;  [6]: http://www.cooks.com/rec/doc/0,1918,154183-246203,00.html" />
  <row Id="34406" PostHistoryTypeId="2" PostId="16168" RevisionGUID="eee7929b-71df-41c7-9a8c-315876302742" CreationDate="2011-07-15T04:07:11.207" UserId="6766" Text="I left out 2 separate packages of unopened raw beef roasts overnight. They were frozen solid when left on the counter but unfortunately I only found them there 16 hours later. Can I now safely cook them for dinner?" />
  <row Id="34407" PostHistoryTypeId="1" PostId="16168" RevisionGUID="eee7929b-71df-41c7-9a8c-315876302742" CreationDate="2011-07-15T04:07:11.207" UserId="6766" Text="Can I fafely serve raw beef roasts that were left out to thaw for several hours?" />
  <row Id="34408" PostHistoryTypeId="3" PostId="16168" RevisionGUID="eee7929b-71df-41c7-9a8c-315876302742" CreationDate="2011-07-15T04:07:11.207" UserId="6766" Text="&lt;beef&gt;&lt;raw&gt;" />
  <row Id="34409" PostHistoryTypeId="2" PostId="16169" RevisionGUID="785c7436-b0f9-4097-9e7b-2e3a7216e55d" CreationDate="2011-07-15T04:56:47.723" UserId="6345" Text="**No, you can not safely eat it.**  See answers to [&quot;Can I safely cook a steak that was left out raw for 7 hours&quot;][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15557/is-it-safe-to-cook-a-steak-that-was-left-out-raw-for-7-hours/15757#15757" />
  <row Id="34410" PostHistoryTypeId="25" PostId="16164" RevisionGUID="b0e203a1-cabf-4ad4-adaa-b195ea7e8df5" CreationDate="2011-07-15T05:55:28.490" Comment="http://twitter.com/#!/StackCooking/status/91747688122556418" />
  <row Id="34411" PostHistoryTypeId="4" PostId="16168" RevisionGUID="7bb99aeb-331c-454b-aa19-3ff8f2b3b96a" CreationDate="2011-07-15T06:14:10.587" UserId="4777" Comment="title mispelling" Text="Can I safely serve raw beef roasts that were left out to thaw for several hours?" />
  <row Id="34412" PostHistoryTypeId="24" PostId="16168" RevisionGUID="7bb99aeb-331c-454b-aa19-3ff8f2b3b96a" CreationDate="2011-07-15T06:14:10.587" Comment="Proposed by 4777 approved by 6345 edit id of 231" />
  <row Id="34413" PostHistoryTypeId="5" PostId="16169" RevisionGUID="2252639b-19fb-40b1-88a6-5659c571d7b1" CreationDate="2011-07-15T06:15:43.287" UserId="6345" Comment="safe thawing" Text="**No, you can not safely eat it.**  See answers to [&quot;Can I safely cook a steak that was left out raw for 7 hours&quot;][1].&#xD;&#xA;&#xD;&#xA;The appropriate ways to thaw the roasts are to do it in the fridge, or fully immersed in a bowl of COLD water with a trickle of cold water running over it.  For safety, thawing in running water should take under an hour, ensuring bacteria don't have time to multiply. These are the approaches endorsed by cooking schools and health boards. Thawing at room temperature in air allows the surface to reach and maintain an unsafe temperature for some time, even as the interior remains quite frozen.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15557/is-it-safe-to-cook-a-steak-that-was-left-out-raw-for-7-hours/15757#15757" />
  <row Id="34414" PostHistoryTypeId="2" PostId="16170" RevisionGUID="4f44500a-ae19-4782-86c1-97249dc10438" CreationDate="2011-07-15T07:50:12.877" UserId="6459" Text="It's almost impossible for the answer here to be &quot;yes&quot;, because the penalty for failure is fairly high. The &quot;safe&quot; answer of course is just &quot;no&quot; - since it can never be proved wrong. On the other hand, leaving meat out of the fridge (or freezer) to defrost is, I would suggest, a fairly common behaviour.&#xD;&#xA;&#xD;&#xA;As with many things though, some common sense does apply. There are a number of factors to consider - and then at the end of the day, it's up to you.&#xD;&#xA;&#xD;&#xA;a) the source of the meat. You may live in a country where all the meat comes in small polystyrene trays wrapped in cling-film. Where it's been immaculately handled from slaughter to supermarket. On the other hand many (dare I say most?) people buy meat that's been slaughtered right there in the market, and left all day under a hot sun, and endless flies. Quite surprisingly, they haven't all died. The former I'm somewhat more casual about than the latter. &#xD;&#xA;&#xD;&#xA;b) the cooking method - &quot;solid&quot; beef, ie not ground beef, develops bacteria on the outside, not the inside. So I'd definitely give the outside of the meat a good searing to be sure. Or, if you like, slightly trim the outside of the meat first, then sear it.&#xD;&#xA;&#xD;&#xA;c) slightly aside - the meat type. Beef (and lamb) are pretty resistant to spoilage - things like chicken and pork less so. Also chicken and pork can develop nasties &quot;inside&quot; the meat - one reason those meats are never served raw (or rare). Shellfish is also dangerous if it has spoiled.&#xD;&#xA;&#xD;&#xA;d) the temperature of the room it was sitting in. If it's 110 in the shade outside, and like 90 in your kitchen, then 16 hours is a long time. In winter though I can leave a joint out overnight in the kitchen and it's still partially frozen in the morning. Clearly the temperature will affect the amount of time I'd leave it out for.&#xD;&#xA;&#xD;&#xA;e) any obvious sign of spoilage? With beef (given that it doesn't really show) any unpleasant odor or color is probably not good.&#xD;&#xA;&#xD;&#xA;At the end of the day it is your decision. &#xD;&#xA;" />
  <row Id="34415" PostHistoryTypeId="25" PostId="16168" RevisionGUID="0f8c63fa-8029-49be-83db-5652f7d1fdcb" CreationDate="2011-07-15T11:55:28.637" Comment="http://twitter.com/#!/StackCooking/status/91838286296924160" />
  <row Id="34416" PostHistoryTypeId="10" PostId="14689" RevisionGUID="45bac77f-7cb2-4dc3-97a3-f5b4b7ae323b" CreationDate="2011-07-15T12:06:16.610" UserId="1259" CloseReasonId="7" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="34417" PostHistoryTypeId="2" PostId="16171" RevisionGUID="e97583a5-066d-4136-8cb7-658ece4affc9" CreationDate="2011-07-15T14:52:28.937" UserId="3756" Text="Tremmors and Rincewind42 are both right, but it does sound strange that an hour or two in a smoker would make the bones that soft. Maybe Mabel pre-cooks them, possibly using a pressure cooker? " />
  <row Id="34418" PostHistoryTypeId="25" PostId="16156" RevisionGUID="65b6dd4e-f3b7-4b36-a4e1-e2881ab0adb4" CreationDate="2011-07-15T14:55:29.517" Comment="http://twitter.com/#!/StackCooking/status/91883585845465089" />
  <row Id="34419" PostHistoryTypeId="5" PostId="16169" RevisionGUID="f9293841-ae57-44e7-9f36-353fc64f36fa" CreationDate="2011-07-15T16:22:02.857" UserId="6345" Comment="clarified thawing time for meats requiring preparation" Text="**No, you can not safely eat it.**  See answers to [&quot;Can I safely cook a steak that was left out raw for 7 hours&quot;][1].&#xD;&#xA;&#xD;&#xA;Thawing at room temperature in air allows the surface to reach and maintain an unsafe temperature for some time, even as the interior remains quite frozen.&#xD;&#xA;&#xD;&#xA;The appropriate ways to thaw the roasts are to do it in the fridge, or fully immersed in a bowl of COLD water with a trickle of cold water running over it.  Thawing in water is the faster approach, and often takes under 30 minutes.  It is safe to use this method for thawing requiring for up to 2 hours, but if considerable preparation is required, an hour is a better rule of thumb. &#xD;&#xA;&#xD;&#xA;These are the approaches endorsed by cooking schools and health boards. &#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15557/is-it-safe-to-cook-a-steak-that-was-left-out-raw-for-7-hours/15757#15757" />
  <row Id="34420" PostHistoryTypeId="2" PostId="16172" RevisionGUID="cb0210f9-6a74-471e-9172-d0821376c2c4" CreationDate="2011-07-15T16:52:28.003" UserId="6768" Text="I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space to go out and binge spend on cooking materials for Indian food.&#xD;&#xA;&#xD;&#xA;Does anyone have suggestions on what Indian dish has relatively few ingredients, would be tasty to wide array of palettes (in case I can convince friends to try my cooking) and what would be moderately healthy ( I do realize much of Indian cuisine is fairly fattening).&#xD;&#xA;&#xD;&#xA;Thanks for any help!" />
  <row Id="34421" PostHistoryTypeId="1" PostId="16172" RevisionGUID="cb0210f9-6a74-471e-9172-d0821376c2c4" CreationDate="2011-07-15T16:52:28.003" UserId="6768" Text="Recipes to Get Started with Indian Cuisine" />
  <row Id="34422" PostHistoryTypeId="3" PostId="16172" RevisionGUID="cb0210f9-6a74-471e-9172-d0821376c2c4" CreationDate="2011-07-15T16:52:28.003" UserId="6768" Text="&lt;recipe&gt;&lt;indian-cuisine&gt;&lt;health&gt;&lt;learning&gt;&lt;starter&gt;" />
  <row Id="34423" PostHistoryTypeId="5" PostId="16172" RevisionGUID="8c9538a7-3e58-4636-98f0-13ac1cae8780" CreationDate="2011-07-15T17:44:31.023" UserId="1259" Comment="Edited to more on topic" Text="I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would like and really don't have enough space to go out and binge spend on cooking materials for Indian food.&#xD;&#xA;&#xD;&#xA;What are the bare minimum ingredients / spices / etc that I would need, to make some tasty  dishes for a wide array of palettes (in case I can convince friends to try my cooking).&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34424" PostHistoryTypeId="4" PostId="16172" RevisionGUID="8c9538a7-3e58-4636-98f0-13ac1cae8780" CreationDate="2011-07-15T17:44:31.023" UserId="1259" Comment="Edited to more on topic" Text="Ingredients to Get Started with Indian Cuisine" />
  <row Id="34425" PostHistoryTypeId="6" PostId="16172" RevisionGUID="8c9538a7-3e58-4636-98f0-13ac1cae8780" CreationDate="2011-07-15T17:44:31.023" UserId="1259" Comment="Edited to more on topic" Text="&lt;indian-cuisine&gt;&lt;learning&gt;&lt;starter&gt;" />
  <row Id="34426" PostHistoryTypeId="2" PostId="16173" RevisionGUID="58d2b287-4902-4bad-82d6-936d1704e75f" CreationDate="2011-07-15T17:50:27.617" UserId="1259" Text="I think you can get started quite easily with only two spices: cardamom and garam masala, the second being more important. Many of the other spices and flavors are quite common to a decently stocked kitchen. Garam masala is the quintessential indian spice mix. Add some cream, sub butter or oil for ghee, and use some fresh veg and chicken, and you can start putting together nice curries, etc. &#xD;&#xA;&#xD;&#xA;Other useful spices (that I believe are fairly common) are: turmeric, chili, cumin, coriander curry powder, star anise, black pepper, cloves and cinnamon sticks.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34427" PostHistoryTypeId="2" PostId="16174" RevisionGUID="93c3c712-529e-410f-abe1-da422af74fc8" CreationDate="2011-07-15T18:16:28.843" UserId="6345" Text="What are the nutritional data for (strained) water kefir, compared to the starting sugar water?  &#xD;&#xA;&#xD;&#xA;I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what the actual numbers are." />
  <row Id="34428" PostHistoryTypeId="1" PostId="16174" RevisionGUID="93c3c712-529e-410f-abe1-da422af74fc8" CreationDate="2011-07-15T18:16:28.843" UserId="6345" Text="What are the nutritional data for water kefir?" />
  <row Id="34429" PostHistoryTypeId="3" PostId="16174" RevisionGUID="93c3c712-529e-410f-abe1-da422af74fc8" CreationDate="2011-07-15T18:16:28.843" UserId="6345" Text="&lt;nutrition&gt;&lt;fermentation&gt;&lt;water-kefir&gt;" />
  <row Id="34430" PostHistoryTypeId="2" PostId="16175" RevisionGUID="826505cd-9b1f-4ba7-baa7-56c37619f296" CreationDate="2011-07-15T18:38:15.807" UserId="5397" Text="I have a yoghurt-based sauce, e.g. yoghurt with garlic, pepper and salt, and I want to thicken it. Basically I don't want to change the taste, although minor changes are fine but I'd like to adjust its consistency.&#xD;&#xA;&#xD;&#xA;How can I achieve that? What should I add to thicken cold sauce?&#xD;&#xA;&#xD;&#xA;Potato flour is not an option as I don't want to warm the sauce." />
  <row Id="34431" PostHistoryTypeId="1" PostId="16175" RevisionGUID="826505cd-9b1f-4ba7-baa7-56c37619f296" CreationDate="2011-07-15T18:38:15.807" UserId="5397" Text="Thickening cold sauce" />
  <row Id="34432" PostHistoryTypeId="3" PostId="16175" RevisionGUID="826505cd-9b1f-4ba7-baa7-56c37619f296" CreationDate="2011-07-15T18:38:15.807" UserId="5397" Text="&lt;sauce&gt;&lt;ingredients&gt;&lt;thickening&gt;" />
  <row Id="34433" PostHistoryTypeId="2" PostId="16176" RevisionGUID="e7260d70-4e72-46ce-8399-91d5eca79b11" CreationDate="2011-07-15T18:45:59.857" UserId="5397" Text="I want to make vodka or liquor which tastes similarly to [Brennivin][1]. The taste which dominates Brennivin is cumin so you can say that I can basically want to prepare cumin-flavored vodka or liquor.&#xD;&#xA;&#xD;&#xA;The question is how should I process vodka to achieve such taste?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Brenniv%C3%ADn" />
  <row Id="34434" PostHistoryTypeId="1" PostId="16176" RevisionGUID="e7260d70-4e72-46ce-8399-91d5eca79b11" CreationDate="2011-07-15T18:45:59.857" UserId="5397" Text="Cumin-flavored vodka" />
  <row Id="34435" PostHistoryTypeId="3" PostId="16176" RevisionGUID="e7260d70-4e72-46ce-8399-91d5eca79b11" CreationDate="2011-07-15T18:45:59.857" UserId="5397" Text="&lt;preparation&gt;&lt;alcohol&gt;" />
  <row Id="34436" PostHistoryTypeId="2" PostId="16177" RevisionGUID="5620aaac-d787-4226-ace9-cbc5ce778090" CreationDate="2011-07-15T18:55:20.853" UserId="6279" Text="[Alton Brown did an episode in which he feature flavor infused Vodka][1], I suspect the Pepper Vodka recipe would work for your, though you will probably need to experiment with ratios. If you need any help 'experimenting' let me know, I volunteer to help :oD !&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/pepper-vodka-recipe/index.html" />
  <row Id="34437" PostHistoryTypeId="2" PostId="16178" RevisionGUID="153f718b-ad35-4ed5-be83-69c24af56bf1" CreationDate="2011-07-15T18:59:28.713" UserId="6279" Text="Mixing in Heavy whipping cream and whipping the mixture should give you a thicker consistency while maintaining cold temperatures and should not dilute the flavor, though you might want to adjust your yogurt/whipping cream proportions." />
  <row Id="34438" PostHistoryTypeId="6" PostId="16175" RevisionGUID="ee4a2588-f5cb-4f25-9c9c-14aad65a1331" CreationDate="2011-07-15T19:11:50.590" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;thickening&gt;" />
  <row Id="34439" PostHistoryTypeId="6" PostId="16172" RevisionGUID="7ce9ef4f-efae-4361-a1e5-95a9a11acd50" CreationDate="2011-07-15T19:14:24.790" UserId="41" Comment="edited tags" Text="&lt;indian-cuisine&gt;&lt;basics&gt;" />
  <row Id="34440" PostHistoryTypeId="5" PostId="16177" RevisionGUID="da70d7a2-dc57-4752-aef4-fb1c9ef504f2" CreationDate="2011-07-15T19:23:01.967" UserId="6279" Comment="added 8 characters in body" Text="[Alton Brown did an episode in which he feature flavor infused Vodka][1], I suspect the Pepper Vodka recipe would work for your purpose, though you will probably need to experiment with ratios. If you need any help 'experimenting' let me know, I volunteer to help :oD !&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/pepper-vodka-recipe/index.html" />
  <row Id="34441" PostHistoryTypeId="5" PostId="16178" RevisionGUID="0d4afad2-9b9b-4e0f-8a70-683c22e499b5" CreationDate="2011-07-15T19:28:49.513" UserId="6279" Comment="added 146 characters in body" Text="Mixing in Heavy whipping cream and whipping the mixture should give you a thicker consistency while maintaining cold temperatures and should not dilute the flavor, though you might want to adjust your yogurt/whipping cream proportions.&#xD;&#xA;&#xD;&#xA;If you want an even more thick consistency, you might try butter. I would whip the butter first and then add your yoghurt sauce  to mix it in." />
  <row Id="34442" PostHistoryTypeId="2" PostId="16179" RevisionGUID="ae72ff19-a88b-41cd-ac39-a2d4c58958bc" CreationDate="2011-07-15T19:37:32.250" UserId="4638" Text="The usual way is to use a thickener. Some of them require warming, but others do not. Guar or xanthan gum will work if used in the cold sauce. It is the easiest way. If you don't have them, yuo can use gelatine, but you'll have to dissolve it in warm liquid first and then add to the cold sauce, then wait to thicken. None of these will change the taste. &#xD;&#xA;&#xD;&#xA;If you are from the &quot;no additives&quot; fraction, you can just use a thicker dairy product. I don't think the heavy whipping cream would be a particularly good fit to yogurt. The best choice would be a fermented product thicker than yogurt, e.g. sour cream or creme fraiche. But you can also use a cheese, although this will change the taste (without making it bad or too different from the original). Good choices would be cream cheese, ricotta, quark, tvorog or mascarpone. " />
  <row Id="34443" PostHistoryTypeId="2" PostId="16180" RevisionGUID="cb18b71a-f7f3-42e6-8bc9-6ec2012fcde7" CreationDate="2011-07-15T19:42:31.793" UserId="6769" Text="My husband is on a low sodium diet. I have been thinking that Calcium chloride might work for making pickles, smoked fish, etc, because the sodium is the bad actor, not the chloride. Who knows about this?" />
  <row Id="34444" PostHistoryTypeId="1" PostId="16180" RevisionGUID="cb18b71a-f7f3-42e6-8bc9-6ec2012fcde7" CreationDate="2011-07-15T19:42:31.793" UserId="6769" Text="Calcium chloride as substitute for sodium chloride" />
  <row Id="34445" PostHistoryTypeId="3" PostId="16180" RevisionGUID="cb18b71a-f7f3-42e6-8bc9-6ec2012fcde7" CreationDate="2011-07-15T19:42:31.793" UserId="6769" Text="&lt;salt&gt;" />
  <row Id="34446" PostHistoryTypeId="2" PostId="16181" RevisionGUID="9ad94591-ca9c-4986-a341-eb12ce53ad32" CreationDate="2011-07-15T19:49:23.083" UserId="6769" Text="Tomatillos are super easy to grow, if you can grow tomatoes, you can grow these. I don't even have to plant them, they reseed every year and I pull out the ones I don't want." />
  <row Id="34447" PostHistoryTypeId="2" PostId="16182" RevisionGUID="4cf4137c-3cb5-4355-8421-e6d012224144" CreationDate="2011-07-15T19:53:34.600" UserId="3756" Text="In Sweden we have a long tradition of herb and spice infused spirits, or &quot;snaps&quot; as we call it. Many of these are made with caraway and/or dill seed, which are also the ingredients which characterize the Aquavit type of spirit, common in both Sweden and Denmark. I have only made it myself once, but it was quite successful and extremely easy to make. I cannot remember the exact recipe I used, but the ingredients were dill seed, caraway seed and lemon zest. I think the proportions (to one standard bottle of vodka, 700 ml in Sweden) were something like a table spoons each of dill and caraway seed, and lemon zest from about 1/4 lemon. All of this was just combined in a jar and left to steep for a couple of weeks. " />
  <row Id="34448" PostHistoryTypeId="2" PostId="16183" RevisionGUID="eb17fbe9-29c3-46a4-9d63-062e1f0bdd3f" CreationDate="2011-07-15T20:50:10.103" UserId="1393" Text="I would try Dave Arnold's [cream whipper infusion method][1]. It is very fast and flexible, which will allow you to experiment to find your ideal flavor. You'll want to play with the ratio of cumin to vodka, whether you toast the cumin first, and and whether you lightly crush it. After you depressurize the vodka, be sure to strain it and let it sit about 10 minutes before judging the flavor, it seems to take a little while to settle. And of course if you overdo it a bit, you can always dilute the output with more unflavored vodka.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.herbivoracious.com/2010/09/compressed-cucumber-shiso-sake-infusion.html" />
  <row Id="34449" PostHistoryTypeId="2" PostId="16184" RevisionGUID="2c36251c-31f9-4821-a189-37e7315fc705" CreationDate="2011-07-15T22:25:43.010" UserId="1415" Text="youssarian's list is great as far as my experience goes. as far as other ingredients go, lentils and rice (basmati) are usually very easy to get ahold of. start with that and some meats or tofu, and try some basic dal or other recipes. you'll be up to speed in no time!" />
  <row Id="34450" PostHistoryTypeId="2" PostId="16185" RevisionGUID="acb12671-4f0c-49f8-ad10-0e7398340d0b" CreationDate="2011-07-16T00:25:39.337" UserId="6563" Text="This is an interesting idea.  I have heard of using some potassium chloride to make reduced sodium pickles, but never calcium chloride.  So I did some googling:&#xD;&#xA;&#xD;&#xA;[Here][1] is a PDF from OragonState that says you can use potassium chloride it for quick pickles, but not brined pickles. I'm assuming calcium chloride can technically do the same, but I don't know what the conversion ratio from table salt is.  They say:&#xD;&#xA;&#xD;&#xA;&gt; Reduced-sodium salts (such as potassium chloride) may be used in quick&#xD;&#xA;&gt; pickle recipes. However, the pickles may have a slightly different&#xD;&#xA;&gt; taste.  Don't use reduced-sodium salt in brined pickles or sauerkraut -&#xD;&#xA;&gt; these products need a specific amount of sodium to control bacterial&#xD;&#xA;&gt; growth and to give a firm texture.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Also, I found several recipes for [&quot;no salt pickles&quot;][2] that are just brined with pickling spices with no salt at all.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;As for smoking fish: it should work but I would be VERY CAREFUL.  Calcium chloride is extremely hygroscopic.  It is used as an industrial desiccant.  You may end up with petrified fish. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://extension.oregonstate.edu/catalog/pdf/pnw/pnw355.pdf&#xD;&#xA;  [2]: http://www.cooks.com/rec/view/0,1636,154165-240203,00.html" />
  <row Id="34451" PostHistoryTypeId="25" PostId="16174" RevisionGUID="9986b57e-c616-4ddf-b8c2-ff5570305e69" CreationDate="2011-07-16T02:55:29.883" Comment="http://twitter.com/#!/StackCooking/status/92064782013841408" />
  <row Id="34452" PostHistoryTypeId="2" PostId="16186" RevisionGUID="6de2af9c-0b8f-4e86-b58a-e99b0963791d" CreationDate="2011-07-16T03:05:57.313" UserId="5751" Text="I've been told that most white truffle oil is fake.&#xD;&#xA;&#xD;&#xA;Is this true? How do you determine whether it is fake? All of the white truffle oil I've bought has a sliver of truffle floating around in the bottle... surely that is enough proof?" />
  <row Id="34453" PostHistoryTypeId="1" PostId="16186" RevisionGUID="6de2af9c-0b8f-4e86-b58a-e99b0963791d" CreationDate="2011-07-16T03:05:57.313" UserId="5751" Text="Fake truffle oil" />
  <row Id="34454" PostHistoryTypeId="3" PostId="16186" RevisionGUID="6de2af9c-0b8f-4e86-b58a-e99b0963791d" CreationDate="2011-07-16T03:05:57.313" UserId="5751" Text="&lt;oil&gt;&lt;truffles&gt;" />
  <row Id="34455" PostHistoryTypeId="2" PostId="16187" RevisionGUID="aff037b9-cd7e-454f-8bfe-511b2a97d5d7" CreationDate="2011-07-16T03:24:04.120" UserId="5751" Text="Is it as easy as taking a few shavings of truffle, and chucking them into glass bottle filled with olive oil, and then sealing it up and waiting a few months?&#xD;&#xA;&#xD;&#xA;I'd rather not mess this up, as they are pretty pricey!" />
  <row Id="34456" PostHistoryTypeId="1" PostId="16187" RevisionGUID="aff037b9-cd7e-454f-8bfe-511b2a97d5d7" CreationDate="2011-07-16T03:24:04.120" UserId="5751" Text="How to make truffle oil?" />
  <row Id="34457" PostHistoryTypeId="3" PostId="16187" RevisionGUID="aff037b9-cd7e-454f-8bfe-511b2a97d5d7" CreationDate="2011-07-16T03:24:04.120" UserId="5751" Text="&lt;truffles&gt;&lt;olive-oil&gt;" />
  <row Id="34458" PostHistoryTypeId="6" PostId="16174" RevisionGUID="26470eb1-93c1-4c91-a8e3-e7e27cd3e74f" CreationDate="2011-07-16T04:44:34.553" UserId="6345" Comment="edited tags" Text="&lt;nutrition&gt;&lt;fermentation&gt;&lt;water-kefir&gt;&lt;tibicos&gt;" />
  <row Id="34459" PostHistoryTypeId="2" PostId="16188" RevisionGUID="4095a63f-1b38-4da2-b5a2-730f107e2eb7" CreationDate="2011-07-16T05:03:47.440" UserId="6755" Text="This is true, most truffle oil is not flavored with truffle, it is rather flavored with dithiapentane.  You should be able to tell by the label if it is in fact flavored by the actual truffle or dithiapentane.  Not sure I would say that a sliver of truffle in the bottle would be enough to know for sure." />
  <row Id="34460" PostHistoryTypeId="2" PostId="16189" RevisionGUID="14d70adc-2b6a-459d-84c4-c7cb49210250" CreationDate="2011-07-16T05:26:50.960" UserId="6755" Text="Basically, it is that easy.  I have know chefs to make it with a pure olive oil or grape seed oil.  Some heat it to 220 degrees or so but I have meet some that don't.  The ones that didn't made sure to pull the oxygen from the bottle with one of those wine vacuum savers.&#xD;&#xA;&#xD;&#xA;Truffle oil will loos it truffle flavor over time I have been told due to most the flavor actually coming from an odorant." />
  <row Id="34461" PostHistoryTypeId="5" PostId="16188" RevisionGUID="13d489ca-afc3-42b0-846f-acc6f41de961" CreationDate="2011-07-16T05:31:24.060" UserId="6755" Comment="added 360 characters in body" Text="This is true, most truffle oil is not flavored with truffle, it is rather flavored with dithiapentane(an odorant).  You should be able to tell by the label if it is in fact flavored by the actual truffle or dithiapentane.  Not sure I would say that a sliver of truffle in the bottle would be enough to know for sure.&#xD;&#xA;&#xD;&#xA;On a side not I recently had the opportunity of meeting chef Sergi Arola of La Broche, who While he was shaving some fresh truffle said that truffle oil was one of the worst ingredients that he has seen chefs use, and that people need to just stay away from it.&#xD;&#xA;&#xD;&#xA;I have to admit the real truffle shavings were amazing,  but not all of us can afford them." />
  <row Id="34462" PostHistoryTypeId="5" PostId="16189" RevisionGUID="516f2df6-8295-4f95-a516-b8128c5d2016" CreationDate="2011-07-16T05:35:32.870" UserId="6755" Comment="added 148 characters in body" Text="Basically, it is that easy.  But it is a costly endeaver.  I have know chefs to make it with a pure olive oil or grape seed oil.  Some heat it to 220 degrees or so but I have meet some that don't.  The ones that didn't made sure to pull the oxygen from the bottle with one of those wine vacuum savers.&#xD;&#xA;&#xD;&#xA;I have been told self made truffle oil will lose it truffle flavor over time I have been told due to most the flavor actually coming from an odorant.  I have not personally made any so I can't speak from experience on how long it will hold.&#xD;&#xA;&#xD;&#xA;All the above being said. If I had the money to buy sore truffle, I am not sure the best use for them would be to make truffle oil." />
  <row Id="34463" PostHistoryTypeId="25" PostId="16186" RevisionGUID="9520d412-5c83-4391-a0cb-b4a4168704fa" CreationDate="2011-07-16T05:55:30.030" Comment="http://twitter.com/#!/StackCooking/status/92110082740985857" />
  <row Id="34464" PostHistoryTypeId="5" PostId="16189" RevisionGUID="c22e749b-6855-46be-9b25-91e179ba1274" CreationDate="2011-07-16T05:58:24.223" UserId="6755" Comment="deleted 27 characters in body" Text="Basically, it is that easy.  But it is a costly endeaver.  I have know chefs to make it with a pure olive oil or grape seed oil.  Some heat it to 220 degrees or so but I have meet some that don't.  The ones that didn't made sure to pull the oxygen from the bottle with one of those wine vacuum savers.&#xD;&#xA;&#xD;&#xA;I have been told self made truffle oil will lose it truffle flavor due to most the flavor actually coming from an odorant.  I have not personally made any so I can't speak from experience on how long it will hold.&#xD;&#xA;&#xD;&#xA;All the above being said. If I had the money to buy some truffle, I am not sure the best use for them would be to make truffle oil." />
  <row Id="34465" PostHistoryTypeId="2" PostId="16190" RevisionGUID="7881dc5c-327d-498c-9d01-e2c99a2a45ed" CreationDate="2011-07-16T05:58:37.953" UserId="1672" Text="I made this [clementine cake][1] a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was thinking of trying to do something similar with ice cream or sherbet or even sorbet!&#xD;&#xA;&#xD;&#xA;I'm fairly confident with sorbets - some sugar, water until it's the right consistency, and you're just about done. I'm not so sure about an ice cream, though; I know acid and milk can cause problems, and the high water content of boiled pureed clementines sounds like it could turn creamy to icy.&#xD;&#xA;&#xD;&#xA;I don't want to directly ask for a recipe or anything - not that I expect there to be any use-the-whole-orange recipes out there anyway - but I would love some advice about starting points. What kind of recipe would you use as a base for a clementine ice cream or sherbet, using the whole fruit? Or am I over-worrying, and I can just swap orange juice/zest for clementines in an orange sherbet recipe, or add clementines to a plain ice cream base, and get away with it with minimal modification?&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2009/01/clementine-cake/" />
  <row Id="34466" PostHistoryTypeId="1" PostId="16190" RevisionGUID="7881dc5c-327d-498c-9d01-e2c99a2a45ed" CreationDate="2011-07-16T05:58:37.953" UserId="1672" Text="Clementine ice cream" />
  <row Id="34467" PostHistoryTypeId="3" PostId="16190" RevisionGUID="7881dc5c-327d-498c-9d01-e2c99a2a45ed" CreationDate="2011-07-16T05:58:37.953" UserId="1672" Text="&lt;ice-cream&gt;&lt;oranges&gt;" />
  <row Id="34468" PostHistoryTypeId="2" PostId="16191" RevisionGUID="aa01a9ae-b650-4f09-8fe3-ed5e67f3f982" CreationDate="2011-07-16T06:19:30.010" UserId="6755" Text="I would probably go the sherbet route.  I think it would be more forgiving for you with the juice.  You don't really see that much citrus ice cream.  I think the juice coming from it would just be icy as you said.&#xD;&#xA;&#xD;&#xA;Also, you could probably use the zest just fine, but I don't think the rest of the peel will work well.&#xD;&#xA;&#xD;&#xA;I would start off by looking at an orange sherbet recipe and go from there.  " />
  <row Id="34469" PostHistoryTypeId="2" PostId="16192" RevisionGUID="49f89685-7f6f-4712-aee6-b0ec555ba2d4" CreationDate="2011-07-16T08:30:37.260" UserId="6771" Text="I've made a bechamel sauce &amp; added sherry to it, herbs etc, but the sherry is too overpowering...how can I correct that????" />
  <row Id="34470" PostHistoryTypeId="1" PostId="16192" RevisionGUID="49f89685-7f6f-4712-aee6-b0ec555ba2d4" CreationDate="2011-07-16T08:30:37.260" UserId="6771" Text="I've made a bechamel sauce &amp; added sherry to it, but too much, how can I fix it?" />
  <row Id="34471" PostHistoryTypeId="3" PostId="16192" RevisionGUID="49f89685-7f6f-4712-aee6-b0ec555ba2d4" CreationDate="2011-07-16T08:30:37.260" UserId="6771" Text="&lt;sauce&gt;" />
  <row Id="34472" PostHistoryTypeId="2" PostId="16193" RevisionGUID="4630a1a0-fed9-434f-b915-e0571e51ab06" CreationDate="2011-07-16T09:35:58.277" UserId="3756" Text="I really do not think there is much you can do about that. It is probably best to just make another batch of bechamel sauce and mix it with the sauce you already have. The concentration level of the sherry will be halved. Then of course you need to add more of all the other flavorings, herbs and whatnot. " />
  <row Id="34473" PostHistoryTypeId="2" PostId="16194" RevisionGUID="b3ed9b09-6eaf-4cff-a0ed-260af8843491" CreationDate="2011-07-16T09:53:57.313" UserId="6772" Text="Sometimes I don't have time to cool the mixture before adding to my pastry but I can't see a major difference in outcome - the pastry does seem to be a bit more soggy when the mixture is not cooled first. &#xD;&#xA;&#xD;&#xA;I'd love to know the specific reasoning behind it.&#xD;&#xA;" />
  <row Id="34474" PostHistoryTypeId="1" PostId="16194" RevisionGUID="b3ed9b09-6eaf-4cff-a0ed-260af8843491" CreationDate="2011-07-16T09:53:57.313" UserId="6772" Text="Why do you need to cool the filling of a meat pie before adding to the pastry?" />
  <row Id="34475" PostHistoryTypeId="3" PostId="16194" RevisionGUID="b3ed9b09-6eaf-4cff-a0ed-260af8843491" CreationDate="2011-07-16T09:53:57.313" UserId="6772" Text="&lt;meat&gt;&lt;pie&gt;&lt;pastry&gt;" />
  <row Id="34476" PostHistoryTypeId="2" PostId="16195" RevisionGUID="d9881815-a6d3-4dea-a005-2acd7fd87f47" CreationDate="2011-07-16T10:38:20.910" UserId="4303" Text="I tried to follow this recipe: http://www.davidlebovitz.com/2011/07/marshmallow-recipe-candymaking/&#xD;&#xA;&#xD;&#xA;Deviations from the recipe:&#xD;&#xA;- I used icing sugar instead of the marshmallow mix.&#xD;&#xA;- I could not find corn syrup. I wasn't sure if I could keep the sugar syrup from crystallising and for some reason I thought a bit of xanthan gum might help.&#xD;&#xA;- My measurements for the gelatine are probably a bit rough since my scale is not so good for strange numbers like 17g.&#xD;&#xA;&#xD;&#xA;I set the mixture in 2 pans, one pyrex, one steel after coating the bottoms with icing sugar. After about 3 hours I checked on them and tried a bit. The texture is good but maybe a bit firm. It is really more like a floppy meringue than store marshmallows.&#xD;&#xA;&#xD;&#xA;What worries me the most is that the bottoms are wet. I have turned them out in the meantime to let them dry out a bit. Is this normal? Can I prevent it?&#xD;&#xA;" />
  <row Id="34477" PostHistoryTypeId="1" PostId="16195" RevisionGUID="d9881815-a6d3-4dea-a005-2acd7fd87f47" CreationDate="2011-07-16T10:38:20.910" UserId="4303" Text="Marshmallows are wet on the bottom as they set." />
  <row Id="34478" PostHistoryTypeId="3" PostId="16195" RevisionGUID="d9881815-a6d3-4dea-a005-2acd7fd87f47" CreationDate="2011-07-16T10:38:20.910" UserId="4303" Text="&lt;marshmallow&gt;" />
  <row Id="34479" PostHistoryTypeId="25" PostId="16190" RevisionGUID="5383fd61-df34-4359-9839-99f87a8054c1" CreationDate="2011-07-16T11:55:30.477" Comment="http://twitter.com/#!/StackCooking/status/92200678537166848" />
  <row Id="34480" PostHistoryTypeId="2" PostId="16196" RevisionGUID="d4fea4b7-a199-43ec-9fd8-3b3bae7b53c9" CreationDate="2011-07-16T12:00:57.560" UserId="4194" Text="You may already know that pastry making requires everything to be cold - the fat, the water, your hands, the board, everything. This is to prevent the fat from melting into the flour prematurely, which results in cardboard-like pastry. When the fat remains cool until cooking, it melts into layers in the pastry as it cooks, making it nice and flaky.&#xD;&#xA;&#xD;&#xA;If you put hot filling into your pastry case, you will melt some of the fat prematurely and so the pastry won't be as good as would be if you let it cool." />
  <row Id="34481" PostHistoryTypeId="2" PostId="16197" RevisionGUID="917a883f-ce57-4c65-8429-80f6b76b400b" CreationDate="2011-07-16T14:10:37.913" UserId="4638" Text="It's exactly your deviation which caused the problem. Stiff meringue weeps - the foam slowly loses the egg white moisture. When you mix cornstarch in it, the cornstarch absorbs the water droplets before they have the chance to make a big wet spot. So if you use the marshmallow mix, you won't have this problem. &#xD;&#xA;&#xD;&#xA;As for crystallization, I am not sure that xanthan gum helps. It prevents crystallization in ice cream, but there you have too much water between the dispersed particles of the other ingredients, and this water forms ice crystals. Xanthan thickens the water and makes the water droplets smaller, so they don't freeze to big, crunchy crystals. In a sugar syrup, you have it the other way round. Sugar is better soluble in hot than in cold water, so once the syrup cools down, there is too little water and too much sugar. I don't think that xanthan is capable of doing for the sugar what it does for the water. But even if it helps, it will make your result firmer than you want it, you'd have to reduce the gelatin, risking to end up with marshmallows either too firm or too soft. &#xD;&#xA;&#xD;&#xA;The usual way to prevent sugar syrup from crystallization is to add an acid to it. This splits the sucrose molecules into glucose and fructose, which don't crystallize at the saturation sugar does. Be careful what you add, you don't want your marshmallows to smell of vinegar. Cream of tartar is the neutral smelling choice, and citric acid has a smell, but it doesn't feel out of place in most sweets. " />
  <row Id="34482" PostHistoryTypeId="2" PostId="16198" RevisionGUID="0073231f-3a9a-4e11-b2ee-a40dd896c16f" CreationDate="2011-07-16T14:33:44.717" UserId="6615" Text="Bechamel sauce is only flour milk and butter. Even with the sherry, it's not a big expense. If you make a mess of one batch it's probably best just to bin it and start a new. Diluting it down with more sauce may work by your probably just going to end up with loads and loads of sauce that you'll never eat." />
  <row Id="34483" PostHistoryTypeId="2" PostId="16199" RevisionGUID="fa135889-1ba6-44bf-a74b-2dc080f1f8cf" CreationDate="2011-07-16T14:51:15.933" UserId="6615" Text="The absolute minimum spice rack I'd use for indian food would be:&#xD;&#xA; - Coriander seeds&#xD;&#xA; - Cumin seeds&#xD;&#xA; - Chilli powder (and whole chillis)&#xD;&#xA; - Black &amp; White pepper.&#xD;&#xA;&#xD;&#xA;From this you can mix many spice pastes for some reasonable curries, masallas or kormas.&#xD;&#xA;&#xD;&#xA;To get more into the authentic flavours you will have to build up an extensive selection of spices. If you don't cook too often, then try to buy your spices whole. They will keep their flavour longer than ground spices. If kept dry, most whole spices can last years." />
  <row Id="34484" PostHistoryTypeId="25" PostId="16187" RevisionGUID="96bfea6d-bb00-4cbb-b8bf-ef0c19203d00" CreationDate="2011-07-16T14:55:30.597" Comment="http://twitter.com/#!/StackCooking/status/92245980765896704" />
  <row Id="34485" PostHistoryTypeId="25" PostId="16195" RevisionGUID="8f0258af-6116-4f8f-a84c-e6b04a158092" CreationDate="2011-07-16T17:55:31.333" Comment="http://twitter.com/#!/StackCooking/status/92291280775806976" />
  <row Id="34486" PostHistoryTypeId="2" PostId="16200" RevisionGUID="2a89ac78-53cd-46c8-bfc9-b2752da470a1" CreationDate="2011-07-16T18:58:57.940" UserId="6345" Text="If there is way too much sherry in there, as in 4x what you need, your best bet is to start over.  Otherwise, just simmer it for a while (maybe 30 minutes) to boil off the alcohol, which will make the sherry less prevalent.  If that doesn't work, you can dilute a bit with extra milk and then more roux.&#xD;&#xA;&#xD;&#xA;Creating excess bechamel is not a problem; it is flexible and freezable, so you can always use excess in other dishes. Add cheese and you get mornay for broccoli or other vegetables.  Heavy cream makes sauce supreme.  Mustard sauce is another good bechamel-derived sauce.  **You can ALWAYS use excess bechamel or veloute somehow, because of how flexible these mother sauces are.**" />
  <row Id="34487" PostHistoryTypeId="2" PostId="16201" RevisionGUID="07e00fef-09aa-4174-904c-b055439418a5" CreationDate="2011-07-16T19:05:51.583" UserId="6755" Text="Well, the only thing I can offer as an answer at this point would be to use a hydrometer.  Measure the specific density before and after.  You could then be able to tell how much in sugars you have left. &#xD;&#xA;&#xD;&#xA;I can't really think of any good way to tell what bacteria and yeasts will remain in your strained water kefir.  I know there has to be some since it will continue to ferment.  There really should be some sort of rough guideline that can tell you about how high your probiotic count is based on time or the change in specific density.&#xD;&#xA;&#xD;&#xA;I asked a yogurt maker at the store (were I work the cooking school) and he said it would be to hard to work out as it depends on how good your cultures are and so on. Each batch could be so different. He said it likely that your talking a probiotic count in millions-billions per cup and you would have to have each batch tested individually. Which yogurt makers don't really do. Yogurt is not kefir but it is similar so it should be close if not more.&#xD;&#xA;&#xD;&#xA;As far as other vitamins and nutrients. You should see some B and C vitamins from the folic and acorbate acids. You can increase the folic acid (B vitamins) by fermenting for longer periods of time but then you will also produce more acetic acid (vinegar). You should be able to get more acorbate acid from more sugar and/or fruit but if you add a lot more you may need to add more kefir grain so it doesn't have to ferment to long(and have a risk of acetic acid again). It seems that this would likely produce more ethanol as well so you would have a slightly higher alcohol content (i have seen some people say they have gotten close to 2% alcohol by volume, but I think most recipes give you in the .2-.5% range).&#xD;&#xA;&#xD;&#xA;Any other nutrients seem to have to come from the water (like a mineral water), the sugar (raw sugars tend to have more trace minerals), and the dried fruit.&#xD;&#xA;&#xD;&#xA;On a side note, aside from the complex carbohydrate in the sugar, kefir is going to need calcium, magnesium, and potassium to continue to thrive. I remember talking to someone a few years ago that said they let there grains ferment/breed in a mixture of eggshells, raisins and some other things I don't remember now and again to get the grains back into tip top shape.  But she also sold the grains so I don't know how needed doing that actually is.&#xD;&#xA;&#xD;&#xA;Not sure you will find this to be useful, as I think you might have been looking for something more concrete. And the only DIY test I could find was for vitamin C and it wouldn't even tell you how much, you could just run a comparison before and after and see if it is more. It just seems like there are to many variables involved and not many people seem to do just straight sugar water. Hopefully maybe this will be useful to other people reading the question for at least a starting point on possible adjustments they can make." />
  <row Id="34488" PostHistoryTypeId="2" PostId="16202" RevisionGUID="d99e0682-b6c8-4b27-8a64-73c4ab577048" CreationDate="2011-07-16T20:55:55.600" UserId="6743" Text="I would like to make my own Italian Soda at home. What is the &quot;original recipe&quot;, and what variations are there?" />
  <row Id="34489" PostHistoryTypeId="1" PostId="16202" RevisionGUID="d99e0682-b6c8-4b27-8a64-73c4ab577048" CreationDate="2011-07-16T20:55:55.600" UserId="6743" Text="How do you make Italian Soda?" />
  <row Id="34490" PostHistoryTypeId="3" PostId="16202" RevisionGUID="d99e0682-b6c8-4b27-8a64-73c4ab577048" CreationDate="2011-07-16T20:55:55.600" UserId="6743" Text="&lt;recipe&gt;&lt;drinks&gt;&lt;soda&gt;&lt;italian&gt;" />
  <row Id="34491" PostHistoryTypeId="2" PostId="16203" RevisionGUID="cec07495-7636-47c4-b213-75e5a1c359f6" CreationDate="2011-07-16T21:12:10.697" UserId="3779" Text="I've been hand painting colored cocoa butter into chocolates molds for a while now, but I'd like to try airbrushing the molds instead, since I've seen some impressive results. I can't figure out a food safe way to do this, though.&#xD;&#xA;&#xD;&#xA;The most obvious way seems to be buying an oil-free compressor and a fancy air brush. That seems to be $200 and up, though, which is more than I'm interested in spending.&#xD;&#xA;&#xD;&#xA;Another common approach is to use something like the Badget 250 and a can of compressed air. The Badget 250 is only around $15, making it a lot more viable. Apparently, even Norman Love does this:&#xD;&#xA;&#xD;&#xA;&quot;Another technique [Norman Love] showed us was airbrushing color into his molds. He uses &quot;Mini Spray Gun Set 250-4&quot; made by Badger company. It's the cheapest air brush out there. He hooked up to a can of air instead of a compressor. This cheap air brush lets you spray thick liquids (chocolate) and has easy clean up and no cloging. He mentioned plumpers use this type of brush... Oh, the can of air gets very cold while using and can freeze up. So he places it in a warm pot of h2o to prevent that from slowing him down. It also can be hooked up to a compressor, of course.&quot;&#xD;&#xA;&#xD;&#xA;http://www.cheftalk.com/forum/thread/8093/chocolate-demo-by-norman-love&#xD;&#xA;&#xD;&#xA;That's great, except that all the compressed air I can find contains a propellant which is highly unlikely to be food safe. Can you buy food safe compressed air? If not, how do you do food-safe airbrushing without spending hundreds of dollars?&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="34492" PostHistoryTypeId="1" PostId="16203" RevisionGUID="cec07495-7636-47c4-b213-75e5a1c359f6" CreationDate="2011-07-16T21:12:10.697" UserId="3779" Text="Food safe airbrushing" />
  <row Id="34493" PostHistoryTypeId="3" PostId="16203" RevisionGUID="cec07495-7636-47c4-b213-75e5a1c359f6" CreationDate="2011-07-16T21:12:10.697" UserId="3779" Text="&lt;food-safety&gt;&lt;chocolate&gt;" />
  <row Id="34494" PostHistoryTypeId="2" PostId="16204" RevisionGUID="97253d63-0ab7-40df-89bf-a2f9c90f0874" CreationDate="2011-07-16T23:15:30.443" UserId="6774" Text="It's a bit odd, but tenderness is something you cook out of very tender meat. So, keep the temperature as high as you can and the cooking time as short as possible based on the thickness of the meat.&#xD;&#xA;&#xD;&#xA;If you start with a tough cut or have cooked the tenderness out of a steak, then it's a long slow process with hours of moist cooking in a crock pot to break down the fibers and return the meat to a tender place." />
  <row Id="34495" PostHistoryTypeId="2" PostId="16205" RevisionGUID="bf283c8a-67a3-407e-9e6d-903e1dd27396" CreationDate="2011-07-16T23:20:28.863" UserId="6774" Text="Why not dilute it in several liquids that will match the dishes you prepare.&#xD;&#xA;&#xD;&#xA;Spiced oils and vinegars are very conventional. Spiced neutral alcohols can be nice - especially when cooking in a sauce or over a fry pan at higher heats.&#xD;&#xA;&#xD;&#xA;For the tots, it looks like oil is the way to go." />
  <row Id="34496" PostHistoryTypeId="10" PostId="16202" RevisionGUID="b60a2b8b-0645-40a0-845b-459b058a0af9" CreationDate="2011-07-16T23:23:59.477" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="34497" PostHistoryTypeId="2" PostId="16206" RevisionGUID="91e308e0-54a4-4ab4-8069-36aa37e7b17e" CreationDate="2011-07-16T23:29:32.927" UserId="6171" Text="Back in my home country beets are only sold as the roots; in the US they're always sold with the leaves attached to them. I know how to use the roots, but what are some interesting uses for the leaves? Are they edible at all?" />
  <row Id="34498" PostHistoryTypeId="1" PostId="16206" RevisionGUID="91e308e0-54a4-4ab4-8069-36aa37e7b17e" CreationDate="2011-07-16T23:29:32.927" UserId="6171" Text="Uses for beet leaves" />
  <row Id="34499" PostHistoryTypeId="3" PostId="16206" RevisionGUID="91e308e0-54a4-4ab4-8069-36aa37e7b17e" CreationDate="2011-07-16T23:29:32.927" UserId="6171" Text="&lt;culinary-uses&gt;&lt;beets&gt;" />
  <row Id="34500" PostHistoryTypeId="25" PostId="16176" RevisionGUID="a6a53986-2831-4924-882c-8b4354a9b8ee" CreationDate="2011-07-16T23:55:31.017" Comment="http://twitter.com/#!/StackCooking/status/92381877763186688" />
  <row Id="34501" PostHistoryTypeId="2" PostId="16207" RevisionGUID="957a07f9-99bd-4065-a1c7-0299f82d4e1c" CreationDate="2011-07-17T01:47:39.457" UserId="770" Text="If the yogurt doesn’t contain modified food starch, gelatin, or gums, you could put the sauce in a coffee filter or cheesecloth lined strainer for a few hours to let some water release from the yogurt." />
  <row Id="34502" PostHistoryTypeId="2" PostId="16208" RevisionGUID="014b470a-9a60-4c59-8a3d-37239d2b2db2" CreationDate="2011-07-17T02:22:22.173" UserId="6658" Text="I have never found a spring-form pan that does not leak.&#xD;&#xA;&#xD;&#xA;I have never been able to wrap a spring-form pan so that some of the water doesn't get into the pan.&#xD;&#xA;&#xD;&#xA;I can wrap it so that a lot of the water doesn't come into the pan.&#xD;&#xA;&#xD;&#xA;But it seems to me that there must be a method that works to keep the water out entirely.  I just haven't figured it out.&#xD;&#xA;&#xD;&#xA;How can I wrap a spring-form pan in foil so that water from the bath doesn't leak into it?" />
  <row Id="34503" PostHistoryTypeId="1" PostId="16208" RevisionGUID="014b470a-9a60-4c59-8a3d-37239d2b2db2" CreationDate="2011-07-17T02:22:22.173" UserId="6658" Text="How do I wrap a spring-form pan in foil so it doesn't leak when I bake in a water bath?" />
  <row Id="34504" PostHistoryTypeId="3" PostId="16208" RevisionGUID="014b470a-9a60-4c59-8a3d-37239d2b2db2" CreationDate="2011-07-17T02:22:22.173" UserId="6658" Text="&lt;cheesecake&gt;" />
  <row Id="34505" PostHistoryTypeId="25" PostId="16180" RevisionGUID="80b9db06-6cee-4f78-a0ac-5560c3ac1958" CreationDate="2011-07-17T02:55:32.523" Comment="http://twitter.com/#!/StackCooking/status/92427174673514496" />
  <row Id="34506" PostHistoryTypeId="2" PostId="16209" RevisionGUID="b27381a7-43cf-4229-aa16-8d7dbc3522fa" CreationDate="2011-07-17T04:04:06.770" UserId="4489" Text="The leaves are often referred to as &quot;beet greens&quot;, which might return some more search results. I usually see them treated similar to spinach or swiss chard; that is, either served raw in a salad, or blanched and/or sauteed, perhaps with some garlic and olive oil." />
  <row Id="34507" PostHistoryTypeId="2" PostId="16210" RevisionGUID="f8775881-78cd-47d3-a8b9-b1298d46d7f6" CreationDate="2011-07-17T04:11:45.860" UserId="4489" Text="Every time I try to whip egg whites, I seem to end up with the same problem. After a good bit of strenuous beating with the whisk, the egg whites finally reach the &quot;firm peak&quot; stage. I then go grab something (last night, it was the chili peppers to coat in egg), and right away the egg has separated into fluffy white peaks on top, and liquid on the bottom.&#xD;&#xA;What's going on? Is there a trick to keeping the egg white a uniform texture?" />
  <row Id="34508" PostHistoryTypeId="1" PostId="16210" RevisionGUID="f8775881-78cd-47d3-a8b9-b1298d46d7f6" CreationDate="2011-07-17T04:11:45.860" UserId="4489" Text="Why do my egg whites separate after whipping?" />
  <row Id="34509" PostHistoryTypeId="3" PostId="16210" RevisionGUID="f8775881-78cd-47d3-a8b9-b1298d46d7f6" CreationDate="2011-07-17T04:11:45.860" UserId="4489" Text="&lt;preparation&gt;&lt;eggs&gt;&lt;egg-whites&gt;" />
  <row Id="34510" PostHistoryTypeId="2" PostId="16211" RevisionGUID="b037efe9-bec8-45ae-b731-a13aa67460f7" CreationDate="2011-07-17T04:53:44.677" UserId="1672" Text="It's no accident that, as Ray says, people treat beet greens similar to chard (swiss chard). (Note that in some regions, chard is called silverbeet!) They're the same species, *Beta vulgaris*. Chards are varieties that have been selected for thick, large leaves - according to *On Food and Cooking*, subspecies *cicla*. The same passage also mentions that beets are a distant relative of spinach! Pretty distant, though - same family, different subfamily.&#xD;&#xA;&#xD;&#xA;Beet root (commonly simply called beets) was on the other hand selected for the root - subspecies *vulgaris*. (Wikipedia mentions a couple other subspecies, but you're unlikely to have seen them - they're wild, not cultivated.)&#xD;&#xA;&#xD;&#xA;As for uses, there's really no end to it - just like there's no end of chard recipes. Unfortunately, since the greens are usually pretty small compared to the beets, it's hard to get a lot of mileage out of them. Since they're generally thinner than chard, they cook down even more than chard does. Sometimes I just quickly saute them and have a snack while I cook the rest of the meal. If you have another dish with greens, you can toss them in there. You can also just cook them separately and toss them back in with your beets, to add a bit of color and texture to that dish.&#xD;&#xA;&#xD;&#xA;Finally, the presence of the greens is by no means universal in the US - I've seen plenty of stores selling just the root. I prefer them with the greens, though. Both parts are great, and I enjoy the bit of extra variety in my meals." />
  <row Id="34511" PostHistoryTypeId="5" PostId="16211" RevisionGUID="0c35dabc-dabd-4f94-b139-7a2932f5ceb6" CreationDate="2011-07-17T04:59:27.933" UserId="1672" Comment="deleted 6 characters in body" Text="It's no accident that, as Ray says, people treat beet greens similar to chard (swiss chard). Note that in some regions, chard is called silverbeet! According to *On Food and Cooking*, they're the same species, *Beta vulgaris*. Chards are varieties that have been selected for thick, large leaves, subspecies *cicla*. The same passage also mentions that beets are a distant relative of spinach! Pretty distant, though - same family, different subfamily. Beet root (commonly simply called beets) was on the other hand selected for the root - subspecies *vulgaris*. (Wikipedia mentions a couple other subspecies, but you're unlikely to have seen them - they're wild, not cultivated.)&#xD;&#xA;&#xD;&#xA;As for uses, there's really no end to it - just like there's no end of chard recipes. Unfortunately, since the greens are usually pretty small compared to the beets, it's hard to get a lot of mileage out of them. Since they're generally thinner than chard, they cook down even more than chard does. Sometimes I just quickly saute them and have a snack while I cook the rest of the meal. If you have another dish with greens, you can toss them in there. You can also just cook them separately and toss them back in with your beets, to add a bit of color and texture to that dish.&#xD;&#xA;&#xD;&#xA;Finally, the presence of the greens is by no means universal in the US - I've seen plenty of stores selling just the root. I prefer them with the greens, though. Both parts are great, and I enjoy the bit of extra variety in my meals." />
  <row Id="34512" PostHistoryTypeId="25" PostId="16208" RevisionGUID="3c35db0f-fdb6-48eb-9daf-32164a129f21" CreationDate="2011-07-17T05:55:30.950" Comment="http://twitter.com/#!/StackCooking/status/92472473001537536" />
  <row Id="34513" PostHistoryTypeId="5" PostId="16211" RevisionGUID="13c42bbe-facb-4798-acc7-72644687510b" CreationDate="2011-07-17T06:54:58.587" UserId="1672" Comment="deleted 11 characters in body" Text="It's no accident that, as Ray says, people treat beet greens similar to chard (swiss chard - also known as silverbeet in some regions!). According to *On Food and Cooking*, they're the same species, *Beta vulgaris*. Chards are varieties that have been selected for thick, large leaves, subspecies *cicla*. The same passage also mentions that beets are a distant relative of spinach! Pretty distant, though - same family, different subfamily. Beet root (commonly simply called beets) was on the other hand selected for the root - subspecies *vulgaris*. (Wikipedia mentions a couple other subspecies, but you're unlikely to have seen them - they're wild, not cultivated.)&#xD;&#xA;&#xD;&#xA;As for uses, there's really no end to it - just like there's no end of chard recipes. Unfortunately, since the greens are usually pretty small compared to the beets, it's hard to get a lot of mileage out of them. Since they're generally thinner than chard, they cook down even more than chard does. Sometimes I just quickly saute them and have a snack while I cook the rest of the meal. If you have another dish with greens, you can toss them in there. You can also just cook them separately and toss them back in with your beets, to add a bit of color and texture to that dish.&#xD;&#xA;&#xD;&#xA;Finally, the presence of the greens is by no means universal in the US - I've seen plenty of stores selling just the root. I prefer them with the greens, though. Both parts are great, and I enjoy the bit of extra variety in my meals." />
  <row Id="34514" PostHistoryTypeId="2" PostId="16212" RevisionGUID="b62bdbee-3d2f-4373-9355-e8d91565323f" CreationDate="2011-07-17T07:03:06.490" UserId="641" Text="Hard to say what's going on exactly, but there are a few things you can do.&#xD;&#xA;&#xD;&#xA;1. Add a pinch of salt before whisking.&#xD;&#xA;2. Have the whites and the bowl cold.&#xD;&#xA;3. You can even put the bowl in a cold bain marie.&#xD;&#xA;4. Use a very clean metal bowl (grease will interfere).&#xD;&#xA;&#xD;&#xA;That's about it." />
  <row Id="34515" PostHistoryTypeId="2" PostId="16213" RevisionGUID="813a324c-46a7-43ba-8c66-e0d78cda689c" CreationDate="2011-07-17T07:16:44.027" UserId="6775" Text="The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet.  Can I do anything to dry them up, like dusting them with corn flour etc?" />
  <row Id="34516" PostHistoryTypeId="1" PostId="16213" RevisionGUID="813a324c-46a7-43ba-8c66-e0d78cda689c" CreationDate="2011-07-17T07:16:44.027" UserId="6775" Text="What can I do to dry out my marshmallows?" />
  <row Id="34517" PostHistoryTypeId="3" PostId="16213" RevisionGUID="813a324c-46a7-43ba-8c66-e0d78cda689c" CreationDate="2011-07-17T07:16:44.027" UserId="6775" Text="&lt;food-science&gt;" />
  <row Id="34518" PostHistoryTypeId="2" PostId="16214" RevisionGUID="7c2e1ce3-072f-4c5a-b2e2-c9a09cef78d3" CreationDate="2011-07-17T07:24:19.337" UserId="641" Text="As others have told already, the fresher the egg, the easier to manipulate.&#xD;&#xA;&#xD;&#xA;European regulation calls for [28 days][1] for the 'best before' date. If they are sold within nine days after laying, they are called 'Extra'. They cannot be sold after 21 days after laying.&#xD;&#xA;&#xD;&#xA;So, look at the date on the box and choose the freshest eggs.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Best_before" />
  <row Id="34519" PostHistoryTypeId="2" PostId="16215" RevisionGUID="043c42a7-e0e9-4925-a3d5-4bd4a411692c" CreationDate="2011-07-17T08:20:45.397" UserId="6776" Text="So I was thinking, instead of purchasing a dedicated (and expensive) whetstone with limited coarse(ness?) range, why not use patches of sandpaper in increasing grit numbers (getting finer), stretched on some small flat surface? This way I can have as many grit steps as required, to the fineness level required, for relatively cheap and disposable?&#xD;&#xA;" />
  <row Id="34520" PostHistoryTypeId="1" PostId="16215" RevisionGUID="043c42a7-e0e9-4925-a3d5-4bd4a411692c" CreationDate="2011-07-17T08:20:45.397" UserId="6776" Text="Can I sharpen a knife with sandpaper?" />
  <row Id="34521" PostHistoryTypeId="3" PostId="16215" RevisionGUID="043c42a7-e0e9-4925-a3d5-4bd4a411692c" CreationDate="2011-07-17T08:20:45.397" UserId="6776" Text="&lt;sharpening&gt;" />
  <row Id="34522" PostHistoryTypeId="2" PostId="16216" RevisionGUID="a6b70521-2ecb-4270-8274-08434b918795" CreationDate="2011-07-17T08:33:09.797" UserId="641" Text="I bought my (Chinese) whetstone for 7,5€ and I've used it for the last 20 years.&#xD;&#xA;&#xD;&#xA;You could spend some money on a honing steel, but even these are not really expensive. I got mine for free at a fair, and it receives regular action.&#xD;&#xA;&#xD;&#xA;Make sure you buy [cheap vanadium steel][1] knifes for your kitchen (shameless self-promotion).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/6158/what-should-i-look-for-in-a-good-multi-purpose-chefs-knife/6252#6252" />
  <row Id="34523" PostHistoryTypeId="25" PostId="16194" RevisionGUID="562fd9ac-2c91-410f-9499-d96a67fe742a" CreationDate="2011-07-17T08:55:30.847" Comment="http://twitter.com/#!/StackCooking/status/92517771996430336" />
  <row Id="34524" PostHistoryTypeId="25" PostId="16175" RevisionGUID="374b144e-530e-42b2-a7de-cb5fa9e69232" CreationDate="2011-07-17T11:55:30.880" Comment="http://twitter.com/#!/StackCooking/status/92563072077660160" />
  <row Id="34525" PostHistoryTypeId="2" PostId="16217" RevisionGUID="e3be3372-553b-4abd-8187-35b35d895029" CreationDate="2011-07-17T14:23:04.860" UserId="1956" Text="First, I have no difficulty to make an espresso with enough crema and to get a big layer of foam from my steamed milk, but I cannot achieve to draw any pattern with it. The milk just push the crema on the side. &#xD;&#xA;&#xD;&#xA;Is there a particular technique? or maybe I'm doing something wrong?  " />
  <row Id="34526" PostHistoryTypeId="1" PostId="16217" RevisionGUID="e3be3372-553b-4abd-8187-35b35d895029" CreationDate="2011-07-17T14:23:04.860" UserId="1956" Text="How to make Latte art on a Cappuccino?" />
  <row Id="34527" PostHistoryTypeId="3" PostId="16217" RevisionGUID="e3be3372-553b-4abd-8187-35b35d895029" CreationDate="2011-07-17T14:23:04.860" UserId="1956" Text="&lt;coffee&gt;&lt;espresso&gt;" />
  <row Id="34528" PostHistoryTypeId="5" PostId="16217" RevisionGUID="b2a99838-dac2-4c60-89a0-b9ab8e383d4c" CreationDate="2011-07-17T14:28:40.390" UserId="1956" Comment="added context" Text="It's Sunday morning and I just missed my latte art, as usual.&#xD;&#xA;&#xD;&#xA;I have no difficulty to make an espresso with enough crema and to get a big layer of foam from my steamed milk, but I cannot achieve to draw any pattern with it. The milk just push the crema on the side. &#xD;&#xA;&#xD;&#xA;Is there a particular technique? or maybe I'm doing something wrong?  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="34529" PostHistoryTypeId="2" PostId="16218" RevisionGUID="baa4b915-156f-4bb4-98a4-1606358fedf3" CreationDate="2011-07-17T14:36:12.797" UserId="304" Text="I treat the beet as three different items - the root, the stem, and the leaves. I generally use the stems and leaves at the same time, but I cook them differently. Unlike ruby chard, the stems keep their glorious colour when they're cooked, making them something I like to add to lots of dishes for contrast. So in soup, for example, you can saute the stems (along with onions, carrots, and the like) to get them good and cooked, then add the cooked stems into the soup for a simmer. The leaves I cut into half inch ribbons which I stir into the soup at the last minute. Another thing which I do with any stemmed green is to saute the stems and then put in the leaves (usually in ribbons again) with the water that clings to them, put a lid on the saute pan and a minute or two later, serve them." />
  <row Id="34530" PostHistoryTypeId="2" PostId="16219" RevisionGUID="62d34c26-e65c-48c3-9e4c-d5193aea59c2" CreationDate="2011-07-17T14:44:26.933" UserId="304" Text="If you're looking around your house for stuff you already own to sharpen your knife on, the story goes that the underside of a dinner plate is the way to go. I've never done it - I bought stones from Lee Valley many years ago and I have a steel, and between them I'm taken care of. " />
  <row Id="34531" PostHistoryTypeId="2" PostId="16220" RevisionGUID="af9347fe-8a03-4043-822a-a5ddc6c30e4d" CreationDate="2011-07-17T14:51:40.227" UserId="6345" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and can produce an excellent edge." />
  <row Id="34532" PostHistoryTypeId="25" PostId="16206" RevisionGUID="d065ba87-8108-4b73-9737-37aa50660ccb" CreationDate="2011-07-17T14:55:30.190" Comment="http://twitter.com/#!/StackCooking/status/92608369562615808" />
  <row Id="34533" PostHistoryTypeId="6" PostId="16213" RevisionGUID="6293068b-2f7f-48e5-8b48-b4d78b69b80a" CreationDate="2011-07-17T15:38:59.713" UserId="41" Comment="edited tags" Text="&lt;food-science&gt;&lt;gelling-agents&gt;&lt;marshmallow&gt;" />
  <row Id="34534" PostHistoryTypeId="2" PostId="16221" RevisionGUID="8862bed0-8676-4350-8018-cb0080b13044" CreationDate="2011-07-17T15:42:17.523" UserId="41" Text="I don't think I've ever seen a marshmallow recipe without corn syrup, except maybe for methocel marshmallows.  But assuming these are standard gelatin marshmallows, you can dredge them in confectioner's sugar and that will make them easier to work with.&#xD;&#xA;&#xD;&#xA;Don't &quot;dust&quot; them, actually *dredge* them, otherwise you'll just end up with globs of wet sugar attached to the exterior.  This might happen anyway if your marshmallows are particularly watery, so you might need to dredge them a few times.&#xD;&#xA;&#xD;&#xA;Also, don't cover them; it's important to let any moisture evaporate.  Gelatin is pretty stable as a gelling agent, but fresh marshmallows are still prone to syneresis, and if you leave them in an enclosed container, the condensation will cause more problems.&#xD;&#xA;&#xD;&#xA;If worse comes to worst and the sugar doesn't help, just leave them out in the open for a longer period.  The water will continue to evaporate over time and eventually they will reach the consistency you want - although they might shrink a fair amount before then." />
  <row Id="34535" PostHistoryTypeId="5" PostId="16220" RevisionGUID="1a7b15a4-29dd-4a42-94a3-9d35b2cc0bca" CreationDate="2011-07-17T15:47:35.730" UserId="6345" Comment="more length on sandpaper sharpening" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and can produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Source: http://zknives.com/knives/articles/sandpapermousepad.shtml" />
  <row Id="34536" PostHistoryTypeId="2" PostId="16222" RevisionGUID="473954de-a2fa-4d2a-92e6-619aa70b56a9" CreationDate="2011-07-17T17:20:05.423" UserId="6345" Text="This is the nature of meringue: they will start to fall apart as soon as you stop whipping.  There are a few tricks to help it hold longer, but in general you want to have EVERYTHING ready to go as soon as the meringue is whipped.&#xD;&#xA;&#xD;&#xA;**To help stabilize the meringue you can:**&#xD;&#xA;&#xD;&#xA; - Use a **copper or SILVER-plated bowl** to whip, or add a tiny amount of powdered copper supplement from a health food store&#xD;&#xA; - **Acidify it slightly**: add 1/8 tsp cream of tartar or 1/2 tsp lemon juice per white, before beating&#xD;&#xA; - **Keep the bowl cold**, which reduces the ability of the liquid to flow and allow trapped gas bubbles to escape&#xD;&#xA; - Ensure there is **absolutely no yolk in with the whites**.  The fat greatly destabilizes the foam.&#xD;&#xA;&#xD;&#xA;**Now for WHY these tricks work:**&#xD;&#xA;&#xD;&#xA;I'm going to quote heavily from Harold McGee's &quot;On Food and Cooking&quot;, as it does a wonderful job explaining meringues and other whipped egg whites: &#xD;&#xA;&#xD;&#xA;&gt; Like the head on a beer or a cappucino, an egg foam is a liquid--the&#xD;&#xA;&gt; white--filled with a gas --air-- in such a way that the mixuture of&#xD;&#xA;&gt; liquid and gas keeps its shape, like a solid.  It's a mass of&#xD;&#xA;&gt; bubbles, with air inside each bubble, and the white spread out into a&#xD;&#xA;&gt; thin film to form the bubble walls.  And the makeup of these liquid&#xD;&#xA;&gt; walls determines how long a foam can stand up.  Pure water has such a&#xD;&#xA;&gt; strong surface tension--such strong attractive forces among its&#xD;&#xA;&gt; molecules--that it immediately starts to pull  itself together into a&#xD;&#xA;&gt; compact puddle; and it's so runny that it puddles almost immediately. &#xD;&#xA;&gt; The many nonwater molecules in egg white both reduce the surface&#xD;&#xA;&gt; tension of the water they float in, and make it less runny, and thus&#xD;&#xA;&gt; allow the bubbles to survive long enough to accumulate in a sizeable&#xD;&#xA;&gt; mass.  What gives the mass of foam a useful kitchen lifetime is the&#xD;&#xA;&gt; white's team of proteins.&#xD;&#xA;&#xD;&#xA;Whisking unfolds these proteins, primarily globulins and ovotranferrin, which bond to each other and stabilize the bubble walls.  Cooking will evaporate the water and unfold ovoalbumin, creating a rigid and permanent protein network.  &#xD;&#xA;&#xD;&#xA;However, the same proteins can ALSO destabilize the foam if they bond too tightly. &quot;The protein network begins to collapse when too many of these bonds accumulate and the proteins cluster together too tightly&quot; (page 102). In the case of egg proteins, one of the strongest bonds is a disulfide bond between the sulfur-containing amino acids, cysteine and methionine. Eggs contain copious quantities of these amino acids, which are why they produce such a potent stench when they spoil; the sulfur is convert to malodorous sulfur compounds, particularly hydrogen sulfide.  &#xD;&#xA;&#xD;&#xA;**Copper, silver, and acids stabilize the egg foam by preventing the formation of these disulfide bonds.** To quote Harold McGee (page 103): &#xD;&#xA;&#xD;&#xA;&gt; It turns out that along with a few other metals, copper has the useful&#xD;&#xA;&gt; tendency to form extremely tight bonds with reactive sulfur groups: so&#xD;&#xA;&gt; tight that the sulfur is essentially preventing from reacting with&#xD;&#xA;&gt; anything else.  So the presence of copper in foaming eggs whites&#xD;&#xA;&gt; essentially eliminates the strongest kind of protein bond that can&#xD;&#xA;&gt; form, and makes it harder for the proteins to embrace each other too&#xD;&#xA;&gt; tightly.&#xD;&#xA;&#xD;&#xA;McGee also notes that silver has the same property of inhibiting disulfide bonding. Acid achieves the same goal of reducing disulfide bonding, but works slightly differently:&#xD;&#xA;&#xD;&#xA;&gt; The sulfur bonds form when the sulfur-hydrogen (S-H) groups on two&#xD;&#xA;&gt; different protein molecules shed their hydrogens and form a&#xD;&#xA;&gt; sulfur-sulfur (S-S) connection with each other.  The addition of an&#xD;&#xA;&gt; acid boosts the number of free-floating hydrogen (H) ions in the egg&#xD;&#xA;&gt; white, which makes it much harder for the S-H groups to shed their own&#xD;&#xA;&gt; H, and so slows the sulfur bonding down to a crawl.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34537" PostHistoryTypeId="6" PostId="16210" RevisionGUID="29758186-ff3b-451b-8704-e18548b36c50" CreationDate="2011-07-17T17:21:40.737" UserId="6345" Comment="tags" Text="&lt;eggs&gt;&lt;food-science&gt;&lt;egg-whites&gt;&lt;meringue&gt;" />
  <row Id="34538" PostHistoryTypeId="5" PostId="6252" RevisionGUID="9c82b998-b9e5-4cad-bcc2-01d8a8675d0a" CreationDate="2011-07-17T17:23:52.107" UserId="641" Comment="Quotes" Text="[This][1] is the best info I could find.&#xD;&#xA;&#xD;&#xA;Also look at [Kitchen-Confidential-Adventures-Culinary-Underbelly][2] from Anthony Bourdain:&#xD;&#xA;&#xD;&#xA;&gt; How to Cook Like the Pros Unless you're one of us already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What I want to eat is home cooking, somebody's - anybody's - mother's or grandmother's food. A simple pasta pomodoro made with love, a clumsily thrown-together tuna casserole, roast beef with Yorkshire pudding, all of this is pure exotica to me, even when I've been neck-deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, 'This must seem pretty ordinary for a chef . . .' She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were - being, as they were, blessedly devoid of truffles or truffle oil.&#xD;&#xA;&#xD;&#xA;&gt; Let's talk about tools first. What do we have in our kitchens that you probably don't? The joke is that many of our stock items - herb oils, crushed spices, chiffonaded parsley, pured starches and veggies - are often made with home-model equipment, just like yours. I may have a 25-quart professional Hobart mixer and an ultra-large Robot-Coupe, but chances are I used a home blender to make that lovely roast red pepper coulis dotted with bright green basil oil drizzled around your plate. So, what do you absolutely need?&#xD;&#xA;&#xD;&#xA;&gt; You need, for God's sake, a decent chef's knife. No con foisted on the general public is so atrocious, so wrongheaded, or so widely believed as the one that tells you you need a full set of specialized cutlery in various sizes. I wish sometimes I could go through the kitchens of amateur cooks everywhere just throwing knives out from their drawers - all those medium-size 'utility' knives, those useless serrated things you see advertised on TV, all that hard-to-sharpen stainless-steel garbage, those ineptly designed slicers - not one of the damn things could cut a tomato. Please believe me, here's all you will ever need in the knife department: ONE good chef's knife, as large as is comfortable for your hand. Brand name? Okay, most talented amateurs get a boner buying one of the old-school professional high-carbon stainless knives from Germany or Austria, like a Henkel or Wusthof, and those are fine knives, if heavy. High carbon makes them slightly easier to sharpe! n, and stainless keeps them from getting stained and corroded. They look awfully good in the knife case at the store, too, and you send the message to your guests when flashing a hundred-dollar hunk of Solingen steel that you take your cooking seriously. But do you really need something so heavy? So expensive? So difficult to maintain (which you probably won't)? Unless you are really and truly going to spend fifteen minutes every couple of days working that blade on an oiled carborundum stone, followed by careful honing on a diamond steel, I'd forgo the Germans.&#xD;&#xA;&#xD;&#xA;&gt; Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the **lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives**, a very good Japanese product which has - in addition to its many other fine qualities - the added attraction of looking really cool.&#xD;&#xA;&#xD;&#xA;&gt; Global makes a lot of knives in different sizes, so what do you need? One chef's knife. This should cut just about anything you might work with, from a shallot to a watermelon, an onion to a sirloin strip. Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger. This isn't difficult; buy a few rutabagas or onions - they're cheap - and practice on them. Nothing will set you apart from the herd quicker than the ability to handle a chef's knife properly. If you need instruction on how to handle a knife without lopping off a finger, I recommend Jacques Pepin's La Technique.&#xD;&#xA;&#xD;&#xA;&gt; Okay, there are a couple of other knives you might find useful. I carry a flexible boning knife, also made by the fine folks at Global, because I fillet the occasional fish, and because with the same knife I can butcher whole tenderloins, bone out legs of lamb, French-cut racks of veal and trim meat. If your butcher is doing all the work for you you can probably live without one. A paring knife comes in handy once in a while, if you find yourself tourneing vegetables, fluting mushrooms and doing the kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that?&#xD;&#xA;&#xD;&#xA;&gt; A genuinely useful blade, however, and one that is increasingly popular with my cronies in the field, is what's called an offset serrated knife . It's basically a serrated knife set into an ergonomic handle; it looks like a 'Z' that's been pulled out and elongated. This is a truly cool item which, once used, becomes indispensable. As the handle is not flush with the blade, but raised away from the cutting surface, you can use it not only for your traditional serrated blade needs - like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.reluctantgourmet.com/chef_knife.htm&#xD;&#xA;  [2]: http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/product-description/0060934913" />
  <row Id="34539" PostHistoryTypeId="5" PostId="16220" RevisionGUID="a51074ec-9c0c-4155-b03e-bc83fc5cb16b" CreationDate="2011-07-17T17:24:44.490" UserId="6345" Comment="convex edge produced by sharpening" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and can produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Using this method produces a convex edge which retains an edge for longer, because it has more metal behind the edge.  It also still presents a very sharp point for cutting, moreso than an equivalent V-cut front bevel.&#xD;&#xA;&#xD;&#xA;Using sandpaper will also cost a small fraction of what you spend on a good sharpening stone, which will run you $50 or more.&#xD;&#xA;&#xD;&#xA;Source: [Sandpaper-mousepad sharpening][1]&#xD;&#xA;&#xD;&#xA;Source2: [Sharpening techniques and explanation][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://zknives.com/knives/articles/sandpapermousepad.shtml&#xD;&#xA;  [2]: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" />
  <row Id="34540" PostHistoryTypeId="25" PostId="16215" RevisionGUID="c3d7bfea-be34-4ded-9876-a233e3d51f17" CreationDate="2011-07-17T17:55:30.937" Comment="http://twitter.com/#!/StackCooking/status/92653668561715200" />
  <row Id="34541" PostHistoryTypeId="5" PostId="8657" RevisionGUID="421e79cd-a4b0-422a-983a-6c9c3d5b7e89" CreationDate="2011-07-17T18:23:48.670" UserId="6658" Comment="edited for conciseness, and to incorporate minor change per the &quot;corn is not a root vegetable&quot; comment" Text="Any veg that has a lot of water content are no good for freezer as the veg would get damaged by low temp. If veg has water content, the water will be iced. When you defrost the veg, you will lose water content and veg won't be good. &#xD;&#xA;&#xD;&#xA;Therefore, the vegetables that are good for freezing are root type vegetable like carrot and parsnip.  Corn also freezes well. Interestingly, some types of mushroom can also be frozen, but you have to experiment with them. Of course, Broccoli and cauliflower are also good to be frozen.&#xD;&#xA;" />
  <row Id="34542" PostHistoryTypeId="2" PostId="16223" RevisionGUID="922ed8af-f87a-4c50-9ae9-ddae05eff50e" CreationDate="2011-07-17T19:21:20.457" UserId="3479" Text="If you have 18 inch wide heavy duty foil, pull a square that is 18X18, place your pan in the center of the foil and lift the edges of the foil up around the outside of the pan, effectively making a pan within a pan (spring form inside the aluminum foil pan.&#xD;&#xA;&#xD;&#xA;If you only have 12 inch foil, pull two pieces of foil about 18 inches long and put them on top of each other.  Along one if the long edges, fold both pieces over about 1/2 inch a few times, crimping each time.  Open up the sheets which will create one large piece with a seam down the middle.  Put the spring form pan in the middle like above.  If your seam is tight it should work as well as the single piece of 18 inch foil. " />
  <row Id="34543" PostHistoryTypeId="5" PostId="16220" RevisionGUID="87139ce2-7fa6-40ff-88e3-7b953787fa6b" CreationDate="2011-07-17T19:23:42.770" UserId="6345" Comment="info on grits." Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and can produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Using this method produces a convex edge which retains an edge for longer, because it has more metal behind the edge.  It also still presents a very sharp point for cutting, moreso than an equivalent V-cut front bevel.&#xD;&#xA;&#xD;&#xA;Using sandpaper will also cost a small fraction of what you spend on a good sharpening stone, which will run you $50 or more.&#xD;&#xA;&#xD;&#xA;**Wondering what grit to use?**  There are comprehensive tables [here][1] and [here][2].  However, here is a quick-reference mini-table for you:&#xD;&#xA;&#xD;&#xA;**Name / US Grit Rating / Use**&#xD;&#xA;&#xD;&#xA; - Coarse / 100-400 / Remove lots of metal.  At the low-end of the range, used for reshaping blades, taking out large chips, or restoring snapped points.  At the higher end of grit range, used to establish a bevel angle and restore very dull edges.&#xD;&#xA; - Medium / 400-700 / Remove moderate amounts of metal. For refining an edge established with coarse grits, and for restoring moderately dull blades.  Can be used to establish a bevel angle, but it will take considerably longer.&#xD;&#xA; - Fine / 800-1200 / For finishing a blade or touching-up a slightly dull blade.  At about 1000 grit, you will get something equivalent to a factory edge, assuming you use the same bevel angle. Ceramic steels have grits in this range.&#xD;&#xA; - Extra-Fine / 2000+ / For polishing.  Higher grits create a shinier and sharper edge, until at 8000+ grit you get mirror finishes and sharpness equivalent to a straight razor.  If you're going to both using grits this high, using a leather strop and polishing paste may serve you better than even a ceramic steel, which will be reducing the edge sharpness with use.&#xD;&#xA;&#xD;&#xA;Source: [Sandpaper-mousepad sharpening][3]&#xD;&#xA;&#xD;&#xA;Source2: [Sharpening techniques and explanation][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://straightrazorplace.com/hones/43203-sharpening-polishing-stone-grits.html&#xD;&#xA;  [2]: http://www.sharpeningsupplies.com/Sharpening-Stone-Grit-Chart-W21C60.aspx&#xD;&#xA;  [3]: http://zknives.com/knives/articles/sandpapermousepad.shtml&#xD;&#xA;  [4]: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" />
  <row Id="34544" PostHistoryTypeId="2" PostId="16224" RevisionGUID="cf632e1e-6549-4b54-83cd-427c65f361b7" CreationDate="2011-07-17T19:41:09.167" UserId="217" Text="I'm looking at a recipe for a fajita stir-fry that includes an optional 2 tbsp of dark rum. The introduction for the recipe mentions,&#xD;&#xA;&#xD;&#xA; &gt; Latin spices combined with the optional kick of dark Jamaican rum make an interesting marriage of flavors.&#xD;&#xA;&#xD;&#xA;What does the rum offer to the recipe? I ask because I'm not sure I want to buy a whole bottle of dark rum just for one recipe." />
  <row Id="34545" PostHistoryTypeId="1" PostId="16224" RevisionGUID="cf632e1e-6549-4b54-83cd-427c65f361b7" CreationDate="2011-07-17T19:41:09.167" UserId="217" Text="What does adding dark rum give to a fajita stir-fry?" />
  <row Id="34546" PostHistoryTypeId="3" PostId="16224" RevisionGUID="cf632e1e-6549-4b54-83cd-427c65f361b7" CreationDate="2011-07-17T19:41:09.167" UserId="217" Text="&lt;seasoning&gt;&lt;alcohol&gt;&lt;stir-fry&gt;" />
  <row Id="34547" PostHistoryTypeId="2" PostId="16225" RevisionGUID="d12b0dc1-420f-4a5b-8d7b-396fb820a544" CreationDate="2011-07-17T20:48:51.223" UserId="5767" Text="Here's the list of four Indian spices I can't live without:&#xD;&#xA;&#xD;&#xA; 1. Garlic - not really known as Indian spice but used in many dishes; if you're cooking Hare Krishna recipes but are not into Hare Krishna beliefs I recommend replacing asafoetida with garlic. And I recommend Hare Krishna recipes (unlike their beliefs), they are usually extremely detailed since they can't taste the dish before they offer it to Krishna.&#xD;&#xA;&#xD;&#xA; 2. [Turmeric powder][1] - this is the spice that gives color to [curry][2], and it likes to give color to anything it touches, especially wood and plastic. If you spill it, it'll stick more if it's wet.&#xD;&#xA;&#xD;&#xA; 3. [Caraway][3] powder - most recipes use cumin seeds, but in my opinion powder fits better with most dishes, and I like caraway more because it has similar but more intense taste.&#xD;&#xA;&#xD;&#xA; 4. Chilli powder - again, I like powder because it allows for more precise dosage.&#xD;&#xA;&#xD;&#xA;Obtain these and you can cook many dishes. And then there are non-essential but more often used spices:&#xD;&#xA;&#xD;&#xA; 1. Coriander - seeds and powder are interchangeable; but coriander leaves can be replaced with parsley&#xD;&#xA;&#xD;&#xA; 2. Cinnamon - powder or sticks&#xD;&#xA;&#xD;&#xA; 3. [Ginger][4] - fresh ginger is better than powder, but it doesn't last&#xD;&#xA;&#xD;&#xA; 4. [Garam masala][5] - a combination of spices, usually mixed in the dish before serving&#xD;&#xA;&#xD;&#xA;There are a lot more spices in Indian cuisine, but for most dishes this is more than enough. Rincewind's remark is valid - I prefer most of the spices in the list in the form of a powder, but they last longer in the seed form, and taste better if they're freshly ground, but the difference is not as important, especially if you're still experimenting.&#xD;&#xA;&#xD;&#xA;Most of the Indian dishes use pretty ordinary ingredients - it depends on the recipe itself. Once you cook your first dishes, you can try making ghee, paneer or [chapatis][6] yourself. But until then, you can replace [ghee][7] with butter, and [paneer][8] with tofu, and skip the chapatis.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Turmeric#Culinary_uses&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Curry_powder&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Caraway&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Ginger#Culinary_use&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Garam_masala&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Chapati&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Ghee&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Paneer" />
  <row Id="34548" PostHistoryTypeId="25" PostId="16210" RevisionGUID="700258cb-dea9-4913-aee2-38803e9256be" CreationDate="2011-07-17T20:55:30.507" Comment="http://twitter.com/#!/StackCooking/status/92698966436749313" />
  <row Id="34549" PostHistoryTypeId="2" PostId="16226" RevisionGUID="a0486802-0c53-477b-b000-ae62ff43482f" CreationDate="2011-07-17T21:01:25.237" UserId="41" Text="It adds the flavour of rum.&#xD;&#xA;&#xD;&#xA;I'd love to go into a detailed exposition of how rum is a fantastic pairing for &quot;latin spices&quot;, but as far as I can tell, [no such relationship is documented][1].  It's just a theme ingredient, something that the author evidently felt would make an interesting combination.&#xD;&#xA;&#xD;&#xA;Rum is more commonly associated with sweet fruits, chocolate, and apparently certain dairy products.  It's not something I'd consider adding to the typical fajita mix (peppers, onions, cumin, chili) - seems like a waste of perfectly good rum to me.&#xD;&#xA;&#xD;&#xA;If you don't want to spend the money on rum, just buy some rum extract in the grocery store.  It's not as good as genuine rum, of course, but as a first-time recipe experiment it will give you a pretty good idea of whether or not it's worth using real rum the next time (assuming you like the recipe at all).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodpairing.be/FoodPairable.aspx?f=Rum" />
  <row Id="34550" PostHistoryTypeId="6" PostId="16215" RevisionGUID="65afb593-7ac6-49dc-b503-0944077b68db" CreationDate="2011-07-17T21:14:01.323" UserId="41" Comment="edited tags" Text="&lt;knives&gt;&lt;sharpening&gt;" />
  <row Id="34551" PostHistoryTypeId="2" PostId="16227" RevisionGUID="c1db220d-64ea-4ec6-831c-c928bc0b5b17" CreationDate="2011-07-17T21:17:11.623" UserId="5767" Text="You already got a lot of responses for rice dishes. I'll add a way to make plain tasty rice.&#xD;&#xA;&#xD;&#xA;There are rices which have great taste by themselves - use Basmati or Jasmine rice. Use the proper amount of water - water must evaporate completely. Rice is cooked in cold water. Add only salt. When it's cooked, mix in a bit of butter. That's it - a basic, plain, simple and tasty rice. :)&#xD;&#xA;" />
  <row Id="34552" PostHistoryTypeId="5" PostId="6252" RevisionGUID="81744133-5433-449d-a06f-46cab4eab1d3" CreationDate="2011-07-17T21:29:47.257" UserId="641" Comment="Added link" Text="[This][1] is the best info I could find.&#xD;&#xA;&#xD;&#xA;Also look at [Kitchen-Confidential-Adventures-Culinary-Underbelly][2] from Anthony Bourdain:&#xD;&#xA;&#xD;&#xA;&gt; How to Cook Like the Pros Unless you're one of us already, you'll probably never cook like a professional. And that's okay. On my day off, I rarely want to eat restaurant food unless I'm looking for new ideas or recipes to steal. What I want to eat is home cooking, somebody's - anybody's - mother's or grandmother's food. A simple pasta pomodoro made with love, a clumsily thrown-together tuna casserole, roast beef with Yorkshire pudding, all of this is pure exotica to me, even when I've been neck-deep all day in filet mignon and herb-infused oils and all the bits of business we do to distinguish restaurant food from what you get at home. My mother-in-law would always apologize before serving dinner when I was in attendance, saying, 'This must seem pretty ordinary for a chef . . .' She had no idea how magical, how reassuring, how pleasurable her simple meat loaf was for me, what a delight even lumpy mashed potatoes were - being, as they were, blessedly devoid of truffles or truffle oil.&#xD;&#xA;&#xD;&#xA;&gt; Let's talk about tools first. What do we have in our kitchens that you probably don't? The joke is that many of our stock items - herb oils, crushed spices, chiffonaded parsley, pured starches and veggies - are often made with home-model equipment, just like yours. I may have a 25-quart professional Hobart mixer and an ultra-large Robot-Coupe, but chances are I used a home blender to make that lovely roast red pepper coulis dotted with bright green basil oil drizzled around your plate. So, what do you absolutely need?&#xD;&#xA;&#xD;&#xA;&gt; You need, for God's sake, a decent chef's knife. No con foisted on the general public is so atrocious, so wrongheaded, or so widely believed as the one that tells you you need a full set of specialized cutlery in various sizes. I wish sometimes I could go through the kitchens of amateur cooks everywhere just throwing knives out from their drawers - all those medium-size 'utility' knives, those useless serrated things you see advertised on TV, all that hard-to-sharpen stainless-steel garbage, those ineptly designed slicers - not one of the damn things could cut a tomato. Please believe me, here's all you will ever need in the knife department: ONE good chef's knife, as large as is comfortable for your hand. Brand name? Okay, most talented amateurs get a boner buying one of the old-school professional high-carbon stainless knives from Germany or Austria, like a Henkel or Wusthof, and those are fine knives, if heavy. High carbon makes them slightly easier to sharpe! n, and stainless keeps them from getting stained and corroded. They look awfully good in the knife case at the store, too, and you send the message to your guests when flashing a hundred-dollar hunk of Solingen steel that you take your cooking seriously. But do you really need something so heavy? So expensive? So difficult to maintain (which you probably won't)? Unless you are really and truly going to spend fifteen minutes every couple of days working that blade on an oiled carborundum stone, followed by careful honing on a diamond steel, I'd forgo the Germans.&#xD;&#xA;&#xD;&#xA;&gt; Most of the professionals I know have for years been retiring their Wusthofs and replacing them with the **lightweight, easy-to-sharpen and relatively inexpensive vanadium steel Global knives**, a very good Japanese product which has - in addition to its many other fine qualities - the added attraction of looking really cool.&#xD;&#xA;&#xD;&#xA;&gt; Global makes a lot of knives in different sizes, so what do you need? One chef's knife. This should cut just about anything you might work with, from a shallot to a watermelon, an onion to a sirloin strip. Like a pro, you should use the tip of the knife for the small stuff, and the area nearer the heel for the larger. This isn't difficult; buy a few rutabagas or onions - they're cheap - and practice on them. Nothing will set you apart from the herd quicker than the ability to handle a chef's knife properly. If you need instruction on how to handle a knife without lopping off a finger, I recommend Jacques Pepin's La Technique.&#xD;&#xA;&#xD;&#xA;&gt; Okay, there are a couple of other knives you might find useful. I carry a flexible boning knife, also made by the fine folks at Global, because I fillet the occasional fish, and because with the same knife I can butcher whole tenderloins, bone out legs of lamb, French-cut racks of veal and trim meat. If your butcher is doing all the work for you you can probably live without one. A paring knife comes in handy once in a while, if you find yourself tourneing vegetables, fluting mushrooms and doing the kind of microsurgery that my old pal Dimitri used to excel at. But how often do you do that?&#xD;&#xA;&#xD;&#xA;&gt; A genuinely useful blade, however, and one that is increasingly popular with my cronies in the field, is what's called an offset serrated knife . It's basically a serrated knife set into an ergonomic handle; it looks like a 'Z' that's been pulled out and elongated. This is a truly cool item which, once used, becomes indispensable. As the handle is not flush with the blade, but raised away from the cutting surface, you can use it not only for your traditional serrated blade needs - like slicing bread, thick-skinned tomatoes and so on - but on your full line of vegetables, spuds, meat and even fish. My sous-chef uses his for just about everything. F. Dick makes a good one for about twenty-five bucks. It's stainless steel, but since it's serrated it doesn't really matter; after a couple of years of use, if the teeth start to wear down, you just buy yourself another one.&#xD;&#xA;&#xD;&#xA;Also look at this [online resource][3] for knife choices.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.reluctantgourmet.com/chef_knife.htm&#xD;&#xA;  [2]: http://www.amazon.com/Kitchen-Confidential-Adventures-Culinary-Underbelly/dp/product-description/0060934913&#xD;&#xA;  [3]: http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated" />
  <row Id="34553" PostHistoryTypeId="2" PostId="16228" RevisionGUID="252ffc00-0abb-434b-95d0-bb6b348503fc" CreationDate="2011-07-17T22:09:02.163" UserId="6499" Text="I am in the process of converting my boyfriend and myself to a gluten free regimen.  I have had a lot of success with gluten free recipes, but I am now wanting to convert my previous recipes to gluten free ones.  &#xD;&#xA;&#xD;&#xA;My questions are:  &#xD;&#xA;1.)  For the flour portion, is it cup for cup?  (one cup of regular flour for one cup of gluten free flour)  &#xD;&#xA;2.)  How much xanthan gum should be added per cup of gluten free flour?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Thanks for your help!" />
  <row Id="34554" PostHistoryTypeId="1" PostId="16228" RevisionGUID="252ffc00-0abb-434b-95d0-bb6b348503fc" CreationDate="2011-07-17T22:09:02.163" UserId="6499" Text="Gluten Free Conversion" />
  <row Id="34555" PostHistoryTypeId="3" PostId="16228" RevisionGUID="252ffc00-0abb-434b-95d0-bb6b348503fc" CreationDate="2011-07-17T22:09:02.163" UserId="6499" Text="&lt;gluten-free&gt;&lt;conversion&gt;" />
  <row Id="34556" PostHistoryTypeId="2" PostId="16229" RevisionGUID="a14d417c-5eec-4aee-b19a-9c0f4fe54ca8" CreationDate="2011-07-17T22:11:38.297" UserId="3485" Text="I use a spoon to hold back the microfoam created from the steaming process and pour it in, and then I start pouring the foam." />
  <row Id="34557" PostHistoryTypeId="6" PostId="16228" RevisionGUID="13cfeb33-b347-4d82-9bfa-a54110b1caed" CreationDate="2011-07-17T22:35:36.650" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;gluten-free&gt;" />
  <row Id="34558" PostHistoryTypeId="2" PostId="16230" RevisionGUID="d79eba1c-43f2-418e-b87f-dad09be088e6" CreationDate="2011-07-17T22:46:27.863" UserId="41" Text="This depends of course on what you are using for gluten-free flour, but according to [Khymos' Data][1] (PDF warning) and corroborated by my own experience, 1.5% is about the maximum concentration of xanthan you would ever use, beyond which food starts to get really slimy.&#xD;&#xA;&#xD;&#xA;The recommended amount for flour is going to depend on exactly what kind of &quot;gluten free flour&quot; you are using.  For example, you'll see at least two recipes in the link above, one using equal parts soy and rice/potato/corn starch and the other using rice flour and corn starch in approximately a 3:1 ratio (with tapioca starch added for what I presume to be heat stability).&#xD;&#xA;&#xD;&#xA;However, xanthan gum is pretty forgiving, so you can experiment a little with the quantities and not have to worry too much.  Personally, I would recommend starting with 1% as a baseline (that's approximately 1/2 tsp per cup) as well as 0.5% guar gum (1/4 tsp per cup).  Guar gum has viscosity synergy with xanthan gum and will give you much more stabilizing bang for your buck.&#xD;&#xA;&#xD;&#xA;If that's not stable enough, add up to 50% more (keeping the xanthan:guar in a 2:1 ratio).  If it's too sticky/slimy, lower the quantity.  Most recipes I've seen use close to a 1% ratio so that should be the best starting point.&#xD;&#xA;&#xD;&#xA;  [1]: http://cdn.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v2.3-screen-res.pdf" />
  <row Id="34564" PostHistoryTypeId="2" PostId="16233" RevisionGUID="d9920203-2fec-4c72-9e16-15ba5c6b6948" CreationDate="2011-07-18T01:28:00.540" UserId="6320" Text="I recently spotted grapeseed oil at costco. &#xD;&#xA;&#xD;&#xA;Made me start wondering: are there any positive health benefits or cooking advantages of using grapeseed oil?&#xD;&#xA;&#xD;&#xA;I was thinking of switching over from canola oil to grapeseed oil." />
  <row Id="34565" PostHistoryTypeId="1" PostId="16233" RevisionGUID="d9920203-2fec-4c72-9e16-15ba5c6b6948" CreationDate="2011-07-18T01:28:00.540" UserId="6320" Text="Advantages of grapeseed oil?" />
  <row Id="34566" PostHistoryTypeId="3" PostId="16233" RevisionGUID="d9920203-2fec-4c72-9e16-15ba5c6b6948" CreationDate="2011-07-18T01:28:00.540" UserId="6320" Text="&lt;oil&gt;&lt;health&gt;" />
  <row Id="34567" PostHistoryTypeId="2" PostId="16234" RevisionGUID="f2ebe01b-30bd-4788-985d-68a94765ceb4" CreationDate="2011-07-18T02:05:19.803" UserId="4811" Text="I have a blue plastic lid for my glass Anchor container.  I noticed that the lid is very sticky to the touch from both sides.  I've cleaned it thoroughly with soap but the stickiness is still there.  This lid is supposed to be microwave safe but I never used it while heating up food.&#xD;&#xA;&#xD;&#xA;I also noticed a similar texture with with my semi-transparent Tupperware plastic container.  For this one, the lid is fine but the container itself is sticky on the inside.&#xD;&#xA;&#xD;&#xA;Has anyone experienced that before with plastic lids or containers?  The stickiness is the same all year long.  Is there a way to clean it or has the product reached its end of life?" />
  <row Id="34568" PostHistoryTypeId="1" PostId="16234" RevisionGUID="f2ebe01b-30bd-4788-985d-68a94765ceb4" CreationDate="2011-07-18T02:05:19.803" UserId="4811" Text="How do you remove the stickiness from reusable plastic container or lid?" />
  <row Id="34569" PostHistoryTypeId="3" PostId="16234" RevisionGUID="f2ebe01b-30bd-4788-985d-68a94765ceb4" CreationDate="2011-07-18T02:05:19.803" UserId="4811" Text="&lt;storage-method&gt;&lt;cleaning&gt;" />
  <row Id="34570" PostHistoryTypeId="2" PostId="16235" RevisionGUID="93e8bd00-6565-4da0-a437-6ef3081293c9" CreationDate="2011-07-18T02:07:46.497" UserId="3819" Text="Cooking benefits: Grapeseed oil has fairly high smoke point (and thus works at higher temperatures), and minimal flavor.  It works at higher temperatures than corn, sunflower, or canola oil, and impacts the flavor of the underlying dish less than olive oil or walnut oil. Grapeseed oil has been pushed for these reasons by several famous chefs, including Charlie Trotter.  &#xD;&#xA;&#xD;&#xA;Health benefits: we specifically don't discuss those here, per spec.  " />
  <row Id="34571" PostHistoryTypeId="2" PostId="16236" RevisionGUID="65de8b84-950e-4d1f-9d3c-17d53f5eaebd" CreationDate="2011-07-18T02:26:26.010" UserId="6615" Text="Grapeseed oil's high smoke point is good for dishes like stir frys where other oils might burn. However not as high a smoke point as Sunflower oil. Canola oil has a relatively low smoke point which will limit its applications.&#xD;&#xA;&#xD;&#xA;In addition, Grapeseed oil has a clean flavour where as Canola sometimes has a bitter edge to it. Other oils will have their own flavour characters. Which you use is partly personal taste and partly dependant on what you eat.&#xD;&#xA;&#xD;&#xA;For deep frying I'd go to sunflower. It's not the cheapest but not expensive either. It gives a nice crisp finish to most fried foods. If the oil is to be used cool, such as a dressing, olive oil would be my choice, simply for flavour. Since olive oil, like canola, has a low smoke piont, I wouldn't fry with it. For a high temperature frying such as a stir fry, your Grapeseed would be ideal. Also look at rice bran oil wich has a very high smoke point and clean flavour. Ideal for stir fries." />
  <row Id="34572" PostHistoryTypeId="25" PostId="16213" RevisionGUID="5641ef53-5e42-45d4-ad68-a49466a3b6cf" CreationDate="2011-07-18T02:55:30.847" Comment="http://twitter.com/#!/StackCooking/status/92789563608666112" />
  <row Id="34573" PostHistoryTypeId="2" PostId="16237" RevisionGUID="24b0b8f7-5388-41ba-9e42-522d9786e898" CreationDate="2011-07-18T03:22:41.657" UserId="6345" Text="On plastic, stickiness that won't go away is usually adhesive residue from a label that was run through the dishwasher.  It may not even have been a label on the same container.  This residue bonds strongly to plastic, I think due to their chemical affinities.  Rubbbing alcohol and boiling-hot water may help soften or dissolve it.  Acetone will also help, but may discolor or dissolve some common plastics, particularly polystyrene (recycling code 6).  &#xD;&#xA;&#xD;&#xA;If these solvents fail, resort to intensive scrubbing using scouring pads or steel wool.  It'll scratch the living crap out of the plastic, but you'll see little shreds of the residue coming off.  This method works best when combined with hot water or a solvent." />
  <row Id="34574" PostHistoryTypeId="5" PostId="16220" RevisionGUID="a42d4d7e-8f64-4354-9d69-a6212b546182" CreationDate="2011-07-18T03:28:25.227" UserId="6345" Comment="minor edits" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and you can use sandpaper with the same grit to produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Because the mouse pad's rubber/foam has some give, this method produces a convex edge which remains sharp for longer that an V-cut, because it has more metal behind the edge.  It also still presents a very sharp point for cutting, moreso than an equivalent V-cut front bevel.&#xD;&#xA;&#xD;&#xA;Using sandpaper will also cost a small fraction of what you spend on a good sharpening stone, which will run you $50 or more PER STONE.&#xD;&#xA;&#xD;&#xA;**Wondering what grit to use?**  There are comprehensive tables [here][1] and [here][2].  However, here is a quick-reference mini-table for you:&#xD;&#xA;&#xD;&#xA;**Name / US Grit Rating / Use**&#xD;&#xA;&#xD;&#xA; - Coarse / 100-400 / Remove lots of metal.  At the low-end of the range, used for reshaping blades, taking out large chips, or restoring snapped points.  At the higher end of grit range, used to establish a bevel angle and restore very dull edges.&#xD;&#xA; - Medium / 400-700 / Remove moderate amounts of metal. For refining an edge established with coarse grits, and for restoring moderately dull blades.  Can be used to establish a bevel angle, but it will take considerably longer.  600 grit is a common point to start at for standard sharpening.&#xD;&#xA; - Fine / 800-1200 / For finishing a blade or touching-up a slightly dull blade.  At about 1000 grit, you will get something equivalent to a factory edge, assuming you use the same bevel angle. Ceramic steels have grits in this range.&#xD;&#xA; - Extra-Fine / 2000+ / For polishing.  Higher grits create a shinier and sharper edge, until at 8000+ grit you get mirror finishes and sharpness equivalent to a straight razor.  If you're going to bother using grits this high, a leather strop and polishing paste may serve you better than even a ceramic steel; the steel would actually be reducing the edge sharpness with use.&#xD;&#xA;&#xD;&#xA;Source: [Sandpaper-mousepad sharpening][3]&#xD;&#xA;&#xD;&#xA;Source2: [Sharpening techniques and explanation][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://straightrazorplace.com/hones/43203-sharpening-polishing-stone-grits.html&#xD;&#xA;  [2]: http://www.sharpeningsupplies.com/Sharpening-Stone-Grit-Chart-W21C60.aspx&#xD;&#xA;  [3]: http://zknives.com/knives/articles/sandpapermousepad.shtml&#xD;&#xA;  [4]: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" />
  <row Id="34575" PostHistoryTypeId="2" PostId="16238" RevisionGUID="1696afb8-89f5-4cf2-9f20-aa0ff4466147" CreationDate="2011-07-18T03:32:59.720" UserId="6168" Text="I purchase green chillies and in some days many of them turn red. I have a [mixer-grinder][1].&#xD;&#xA;&#xD;&#xA;Can it be used to make a powder of them or there is some other way for the same?&#xD;&#xA;Do I have to roast them before grinding?&#xD;&#xA;Do the seeds have to be removed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bajajelectricals.com/GX-11-Mixer-Grinder-pc-275-9.aspx" />
  <row Id="34576" PostHistoryTypeId="1" PostId="16238" RevisionGUID="1696afb8-89f5-4cf2-9f20-aa0ff4466147" CreationDate="2011-07-18T03:32:59.720" UserId="6168" Text="What is the way to make a powder of Red Chilies?" />
  <row Id="34577" PostHistoryTypeId="3" PostId="16238" RevisionGUID="1696afb8-89f5-4cf2-9f20-aa0ff4466147" CreationDate="2011-07-18T03:32:59.720" UserId="6168" Text="&lt;spices&gt;&lt;grinding&gt;" />
  <row Id="34578" PostHistoryTypeId="2" PostId="16239" RevisionGUID="903a1ba5-9a72-4864-a1c2-1647c1e941ec" CreationDate="2011-07-18T03:57:15.117" UserId="6615" Text="It seems to be about the rate of pour, angle of the cup and probably a bit of luck and practice. Some shops use a cocktail stick to adjust the pattern afterwards. Have a look at this [youtube video][1] for idea.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=KxIlhHbPork" />
  <row Id="34579" PostHistoryTypeId="2" PostId="16240" RevisionGUID="569587e8-2c5f-4d23-9714-5d53e7394ef7" CreationDate="2011-07-18T03:58:05.397" UserId="6345" Text="Chilies are dried before grinding.  There are several ways to dry them:&#xD;&#xA;&#xD;&#xA; - **Leave them in an exposed part of the fridge** for several weeks. There should be a lot of open air around it, to allow moisture to escape. &#xD;&#xA; - **String them up outside**.  To do this, poke holes and run strings through them and tie the strings up so they're spread out.  For best results, you should do this during hot, dry weather, and ensure they get plenty of sunlight.  Expect it to take several weeks.&#xD;&#xA; - **Oven-dry them at low temperatures**.  You want temperatures to be under 150°F/65°C so as not to cook them, and it will take several hours to a day or two.  Reduce the temperature if you see the peppers darkening or turning black.  Rotate the peppers regularly to allow even drying, and leave the oven door slightly open to allow moisture to escape.  If you wish to have a little more roasted flavor, increase the temperature.&#xD;&#xA; - Use a freeze-drying machine or dehydrator.&#xD;&#xA;&#xD;&#xA;Discard any peppers with rotten spots, both before and after drying.  **Before grinding, remove stems and seeds.**&#xD;&#xA;&#xD;&#xA;**Grinding:**&#xD;&#xA;I've successfully used a blade-type coffee grinder to grind dried peppers into flakes. A blender or food processor should also work, assuming you are handling larger quantities. &#xD;&#xA;I must confess puzzlement about what exactly a &quot;mixer-grinder&quot; is, even after consulting the link.  I believe the appliance may not have an exact equivalent in Europe or the United States.  However, if it is suitable for blending or grinding it should work fine for dried peppers.&#xD;&#xA;&#xD;&#xA;**I should add that you ought to wear gloves when handling the peppers, and beware of the fumes from the dehydrator or oven, as they may be very pungent. In extreme causes, protective goggles may be a good idea.**" />
  <row Id="34580" PostHistoryTypeId="2" PostId="16241" RevisionGUID="268f7254-7ac9-495e-a060-68380fd9e4b1" CreationDate="2011-07-18T04:02:55.100" UserId="3203" Text="In the Caribbean and other Rum producing areas, you find Rum in all sorts of recipes&#xD;&#xA;&#xD;&#xA;It is sometimes an unusual flavour pairing, but not necessarily bad. In savoury cooking it adds a semi-burnt sweetness, more like toffee or butterscotch than straight Rum&#xD;&#xA;&#xD;&#xA;Caribbean and Mexican cooking is well blended and harmonious with many common ingredients (chilli, coriander, avocado etc.)&#xD;&#xA;&#xD;&#xA;Considering the popularity of spicy jerk meat and Rum, the Rum Fajitas would be an interesting experiment&#xD;&#xA;" />
  <row Id="34581" PostHistoryTypeId="5" PostId="16238" RevisionGUID="4dfb8658-e286-4e52-a6cf-d9ac1f9c5f2e" CreationDate="2011-07-18T05:10:24.743" UserId="6345" Comment="tags, improved sentence flow" Text="I purchase green chilies and in some days many of them turn red. &#xD;&#xA;&#xD;&#xA;Can I use my [mixer-grinder][1] to grind them into a powder, or is there some other way?  Do I have to roast the peppers before grinding?  Do the seeds have to be removed?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bajajelectricals.com/GX-11-Mixer-Grinder-pc-275-9.aspx" />
  <row Id="34582" PostHistoryTypeId="4" PostId="16238" RevisionGUID="4dfb8658-e286-4e52-a6cf-d9ac1f9c5f2e" CreationDate="2011-07-18T05:10:24.743" UserId="6345" Comment="tags, improved sentence flow" Text="What is the way to make a powder of red chilies?" />
  <row Id="34583" PostHistoryTypeId="6" PostId="16238" RevisionGUID="4dfb8658-e286-4e52-a6cf-d9ac1f9c5f2e" CreationDate="2011-07-18T05:10:24.743" UserId="6345" Comment="tags, improved sentence flow" Text="&lt;spices&gt;&lt;chilies&gt;&lt;grinding&gt;" />
  <row Id="34584" PostHistoryTypeId="2" PostId="16242" RevisionGUID="7f7cd323-dd75-4c7b-b8c2-4efde4f493a1" CreationDate="2011-07-18T06:07:09.933" UserId="6345" Text="I work in a professional kitchen, so apologies if I go on at some length about knives;  when you use them for hours every day, you tend to care deeply about what you're using.  &#xD;&#xA;&#xD;&#xA;Shape:&#xD;&#xA;------&#xD;&#xA;&#xD;&#xA;For general use, you want a 7&quot; / 17.5 cm santoku or 8-10&quot; / 20-25 cm French-style chef knife.  These blade shapes provide the most flexible kitchen use, and these sizes offer a good balance between cutting area and ease of use.  Santokus are slightly easier to use for chopping and vegetables, while chef knives have an advantage for detail work, slicing, and handling meat.  Some people also swear by smaller Japanese or Chinese cleavers, which have a similar broad role in their region of origin; however, they require considerably more practice to use effectively.  &#xD;&#xA;&#xD;&#xA;Care and Sharpening:&#xD;&#xA;------&#xD;&#xA;**People reviewing knives never mention the most important part of buying a knife: caring for it!  After 6 months, how you maintain and use your knife matters more than which one you purchased.**  Proper care, honing, and sharpening are the difference between effortlessly cutting slices so thin you can see through them, and mashing tomatoes rather than slicing them.  Let me give you a couple extreme examples from personal experience:&#xD;&#xA;&#xD;&#xA; - My executive chef uses Global knives, which get fantastic reviews for sharpness and edge retention.  He rarely sharpens them, and is not skilled at sharpening. The result is that half the time you could slice onions better with a $5 steak knife than his $100+ chef knife.&#xD;&#xA; - One of the cooks uses a cheapo Japanese-style mini-cleaver for almost everything.  It cost under $20 and uses cheap steel, but has an excellent edge.  Why?  He sharpens the knife regularly and hones before use. &#xD;&#xA; - In the restaurant I work for, we have two 8&quot; Victorinox/Forschner Fibrox chef knives.  My favorite personal knife is the exact same model.  Most of the cooks avoid the house knives, or have to press and saw away when cutting bacon, where my knife glides through.  Even when sharpened and steeled, the house knives only hold a good edge for a week or two.  My personal knife hasn't needed sharpening in the 8 or 10 months since I started using it at work.  Why such a big difference? People use house knives to open cans and scrape stains off cutting boards.  They get aggressively, frequently, and sloppily honed with a grooved butcher's steel.  Sharpening, when it is done, is often not performed correctly, and in some cases actually dulls the edge. In contrast, I treat my knife with respect, and hone it regularly with a ceramic steel&#xD;&#xA;&#xD;&#xA;If you're buying a quality knife, then you ought to be buying quality tools to maintain it.  A smooth steel or ceramic sharpening/honing rod is absolutely critical, and can be obtained for under $30.  The knife should be honed regularly at an angle slightly steeper than the primary bevel.  It should be honed regularly too, roughly once a week with light use, or every couple days with frequent use.  Regular honing prevents the edge from coming out of alignment and folding over, and a ceramic rod will slightly sharpen it.  Cheap and grooved butcher's steels can rapidly worsen a knife, by chipping it away with their coarse surface.  This is especially a problem with harder Japanese steels.&#xD;&#xA;&#xD;&#xA;When the knife becomes dull enough that honing won't restore it, after a year or two, get the knife sharpened by a professional, or invest in a professional-grade sharpening system.  Putting a more acute angle on the knife (15 degrees per side instead of 20-23) will produce an even sharper result than normal; in many cases this will produce slicing power superior to the original factory edge.&#xD;&#xA;&#xD;&#xA;Steel:&#xD;&#xA;-------&#xD;&#xA;The primary quality here is hardness, as measured with the Rockwell C hardness test, abbreviated HRC.  Hardness determines how acute an angle you can sharpen the knife to, which in turn determines how sharp it will be.  Superhard steels can go as low as 8 degrees per side, while softer steels may be better served by a comparatively dull 20 degrees per side.  Harder steel also will retain an edge against wear for longer.  &#xD;&#xA;&#xD;&#xA;Japanese steels are known for being harder but more brittle than German steels.  This trade-off means they require special care to use and sharpen; I've heard of a tortilla chip taking a chunk out of a particularly thin and hard knife.  Japanese knives should NEVER be used to cut hard materials, particularly bone, or to pry at things.  In contrast, softer German steels are easier to sharpen, and more forgiving.  They tend to bend rather than breaking, and can be restored more easily with honing.  I've even heard of expensive ($200+) Japanese knives shattering when dropped.  Shun knives have been mentioned as particularly prone to chipping and snapping.  As I said before, proper care for your knife will determine their long-term usefulness than the knife itself.  In the hands of a gifted sharpener, even cheapo knives can become quality tools; however, a better steel will allow them to refine the edge to an unbelievable result.&#xD;&#xA;&#xD;&#xA;Construction: Forged vs. Stamped Knives&#xD;&#xA;-------------&#xD;&#xA;Blades may either be forged or stamped.  In the past, stamped knives were generally of inferior quality, but improvements in manufacturing mean that extremely high quality stamped knives are now available.  Stamped blades are generally lighter and thinner; due to their thinness they may cut more easily than thicker forged blades.  Common manufacturers of stamped blades include Global, Victorinox, and Shun.  If you want a knife that is easy to maneuver, precise, and not tiring to use, a stamped blade is for you.&#xD;&#xA;&#xD;&#xA;Forged blades are generally heavier and more durable, and some people find the edge is easier to sharpen.  The thicker blades survive wear and sharpening longer than thinner stamped blades. Wusthof and Henckels are traditionally known for their forged knives. Forged knives often feature a bolster, a raised ridge between the blade and the handle.  A bolster makes the knife considerably stronger, but also more difficult to sharpen, and it reduces the usable knife area slightly.  If you want a knife that is heavier, with some momentum to help your cutting, and durable against punishment, a forged knife is for you.&#xD;&#xA;&#xD;&#xA;It is a personal choice whether to use a stamped or forged knife.  With proper care, both types will stay sharp and last a lifetime.  There is also some crossover; stamped knives may also have a bolster welded on to them, and some manufacturers will produce both stamped and forged knives.  The forged version is generally more expensive, due to higher manufacturing costs.&#xD;&#xA;&#xD;&#xA;Personal bias: I prefer the sharpness and lightness of stamped knives. They let me do 15 or 20 pounds of julienne onions without fatigue.&#xD;&#xA;&#xD;&#xA;Construction: Handles and Balance&#xD;&#xA;--------&#xD;&#xA;A knife should be evenly balanced when you wrap your fingers around the handle and pinch the blade with thumb and forefingers.  If the knife tips toward the handle or the blade, it is off-balance and will be less comfortable to use.  As far as construction, &quot;full-tang&quot; knives are preferred; these have blades extending fully into the handle.  This makes the knife slightly heavier, but provides a stiffer, more durable construction, and makes it much harder for the handle to break off the blade. &#xD;&#xA;&#xD;&#xA;Handles come in a variety of materials, including plastic, wood, steel, bamboo, and bone.  There is often some texturing to help grip a handle; this can literally be a life-safer (or at least finger-saver) if you work with greasy, slippery sides of bacon, meat, or fish.  In my experience, the Victorinox Fibrox handles have fantastic grip even when oily, and absorb impacts.  In contrast, the dimpled steel handles of the Global knives are worthless and should carry a &quot;slippery when wet&quot; warning.  The most common options, wood or synthetic handles, are in between these extremes.  Wusthof's main product lines provide a good example of an average handle.&#xD;&#xA;&#xD;&#xA;Wood and bamboo handles deserve special mention: although these are beautiful, they also require special care to avoid wearing out or splintering.  They should not be washed in a dishwasher or allowed to sit in water; although this is true for any quality knife, it goes doubly for these materials. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Specific Knives and Reviews:&#xD;&#xA;----------------&#xD;&#xA;[Cooking for Engineers][1] and [Cook's Illustrated][2] both did excellent knife reviews. I have an 8&quot; Victorinox Fibrox, and have to confirm the phenomenal review given by Cook's Illustrated.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated&#xD;&#xA;  [2]: http://www.cooksillustrated.com/equipment/overview.asp?docid=10261" />
  <row Id="34585" PostHistoryTypeId="2" PostId="16243" RevisionGUID="f99d7dd5-03fb-4e01-99e2-e125c7cca7ae" CreationDate="2011-07-18T06:44:46.240" UserId="641" Text="I've noticed it, and I guess it's grease. Hot water, soap, leave the tupper soaking for a couple of hours &amp; elbow grease." />
  <row Id="34586" PostHistoryTypeId="5" PostId="16242" RevisionGUID="9174c69f-856c-402e-aa54-3b2f690313bb" CreationDate="2011-07-18T07:26:31.930" UserId="6345" Comment="cut a useless anecdote" Text="I work in a professional kitchen, so apologies if I go on at some length about knives;  when you use them for hours every day, you tend to care deeply about what you're using.  &#xD;&#xA;&#xD;&#xA;Shape:&#xD;&#xA;------&#xD;&#xA;&#xD;&#xA;For general use, you want a 7&quot; / 17.5 cm santoku or 8-10&quot; / 20-25 cm French-style chef knife.  These blade shapes provide the most flexible kitchen use, and these sizes offer a good balance between cutting area and ease of use.  Santokus are slightly easier to use for chopping and vegetables, while chef knives have an advantage for detail work, slicing, and handling meat.  Some people also swear by smaller Japanese or Chinese cleavers, which have a similar broad role in their region of origin; however, they require considerably more practice to use effectively.  &#xD;&#xA;&#xD;&#xA;Care and Sharpening:&#xD;&#xA;------&#xD;&#xA;**People reviewing knives never mention the most important part of buying a knife: caring for it!  After 6 months, how you maintain and use your knife matters more than which one you purchased.**  Proper care, honing, and sharpening are the difference between effortlessly cutting slices so thin you can see through them, and mashing tomatoes rather than slicing them.  Let me give you a couple extreme examples from personal experience:&#xD;&#xA;&#xD;&#xA; - My executive chef uses Global knives, which get fantastic reviews for sharpness and edge retention.  He rarely sharpens them, and is not skilled at sharpening. The result is that half the time you could slice onions better with a $5 steak knife than his $100+ chef knife.&#xD;&#xA; - One of the cooks uses a cheapo Japanese-style mini-cleaver for almost everything.  It cost under $20 and uses cheap steel, but has an excellent edge.  Why?  He sharpens the knife regularly and hones before use. &#xD;&#xA;&#xD;&#xA;If you're buying a quality knife, then you ought to be buying quality tools to maintain it.  A smooth steel or ceramic sharpening/honing rod is absolutely critical, and can be obtained for under $30.  The knife should be honed regularly at an angle slightly steeper than the primary bevel.  It should be honed regularly too, roughly once a week with light use, or every couple days with frequent use.  Regular honing prevents the edge from coming out of alignment and folding over, and a ceramic rod will slightly sharpen it.  Cheap and grooved butcher's steels can rapidly worsen a knife, by chipping it away with their coarse surface.  This is especially a problem with harder Japanese steels.&#xD;&#xA;&#xD;&#xA;When the knife becomes dull enough that honing won't restore it, after a year or two, get the knife sharpened by a professional, or invest in a professional-grade sharpening system.  Putting a more acute angle on the knife (15 degrees per side instead of 20-23) will produce an even sharper result than normal; in many cases this will produce slicing power superior to the original factory edge.&#xD;&#xA;&#xD;&#xA;Steel:&#xD;&#xA;-------&#xD;&#xA;The primary quality here is hardness, as measured with the Rockwell C hardness test, abbreviated HRC.  Hardness determines how acute an angle you can sharpen the knife to, which in turn determines how sharp it will be.  Superhard steels can go as low as 8 degrees per side, while softer steels may be better served by a comparatively dull 20 degrees per side.  Harder steel also will retain an edge against wear for longer.  &#xD;&#xA;&#xD;&#xA;Japanese steels are known for being harder but more brittle than German steels.  This trade-off means they require special care to use and sharpen; I've heard of a tortilla chip taking a chunk out of a particularly thin and hard knife.  Japanese knives should NEVER be used to cut hard materials, particularly bone, or to pry at things.  In contrast, softer German steels are easier to sharpen, and more forgiving.  They tend to bend rather than breaking, and can be restored more easily with honing.  I've even heard of expensive ($200+) Japanese knives shattering when dropped.  Shun knives have been mentioned as particularly prone to chipping and snapping.  As I said before, proper care for your knife will determine their long-term usefulness than the knife itself.  In the hands of a gifted sharpener, even cheapo knives can become quality tools; however, a better steel will allow them to refine the edge to an unbelievable result.&#xD;&#xA;&#xD;&#xA;Construction: Forged vs. Stamped Knives&#xD;&#xA;-------------&#xD;&#xA;Blades may either be forged or stamped.  In the past, stamped knives were generally of inferior quality, but improvements in manufacturing mean that extremely high quality stamped knives are now available.  Stamped blades are generally lighter and thinner; due to their thinness they may cut more easily than thicker forged blades.  Common manufacturers of stamped blades include Global, Victorinox, and Shun.  If you want a knife that is easy to maneuver, precise, and not tiring to use, a stamped blade is for you.&#xD;&#xA;&#xD;&#xA;Forged blades are generally heavier and more durable, and some people find the edge is easier to sharpen.  The thicker blades survive wear and sharpening longer than thinner stamped blades. Wusthof and Henckels are traditionally known for their forged knives. Forged knives often feature a bolster, a raised ridge between the blade and the handle.  A bolster makes the knife considerably stronger, but also more difficult to sharpen, and it reduces the usable knife area slightly.  If you want a knife that is heavier, with some momentum to help your cutting, and durable against punishment, a forged knife is for you.&#xD;&#xA;&#xD;&#xA;It is a personal choice whether to use a stamped or forged knife.  With proper care, both types will stay sharp and last a lifetime.  There is also some crossover; stamped knives may also have a bolster welded on to them, and some manufacturers will produce both stamped and forged knives.  The forged version is generally more expensive, due to higher manufacturing costs.&#xD;&#xA;&#xD;&#xA;Personal bias: I prefer the sharpness and lightness of stamped knives. They let me do 15 or 20 pounds of julienne onions without fatigue.&#xD;&#xA;&#xD;&#xA;Construction: Handles and Balance&#xD;&#xA;--------&#xD;&#xA;A knife should be evenly balanced when you wrap your fingers around the handle and pinch the blade with thumb and forefingers.  If the knife tips toward the handle or the blade, it is off-balance and will be less comfortable to use.  As far as construction, &quot;full-tang&quot; knives are preferred; these have blades extending fully into the handle.  This makes the knife slightly heavier, but provides a stiffer, more durable construction, and makes it much harder for the handle to break off the blade. &#xD;&#xA;&#xD;&#xA;Handles come in a variety of materials, including plastic, wood, steel, bamboo, and bone.  There is often some texturing to help grip a handle; this can literally be a life-safer (or at least finger-saver) if you work with greasy, slippery sides of bacon, meat, or fish.  In my experience, the Victorinox Fibrox handles have fantastic grip even when oily, and absorb impacts.  In contrast, the dimpled steel handles of the Global knives are worthless and should carry a &quot;slippery when wet&quot; warning.  The most common options, wood or synthetic handles, are in between these extremes.  Wusthof's main product lines provide a good example of an average handle.&#xD;&#xA;&#xD;&#xA;Wood and bamboo handles deserve special mention: although these are beautiful, they also require special care to avoid wearing out or splintering.  They should not be washed in a dishwasher or allowed to sit in water; although this is true for any quality knife, it goes doubly for these materials. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Specific Knives and Reviews:&#xD;&#xA;----------------&#xD;&#xA;[Cooking for Engineers][1] and [Cook's Illustrated][2] both did excellent knife reviews. I have an 8&quot; Victorinox Fibrox, and have to confirm the phenomenal review given by Cook's Illustrated.  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated&#xD;&#xA;  [2]: http://www.cooksillustrated.com/equipment/overview.asp?docid=10261" />
  <row Id="34587" PostHistoryTypeId="2" PostId="16244" RevisionGUID="759dc775-2522-454f-9873-36c770061c97" CreationDate="2011-07-18T07:43:18.597" UserId="6345" Text="In addition to the other techniques mentioned, diastatic malt will produce more free sugars to undergo browning reaction.  The result is a slightly sweeter, more flavorful bread and a more browned crust. &#xD;&#xA;&#xD;&#xA;Suggested amount: 1 tsp (5 mL) diastatic malt per pound/450g flour.  " />
  <row Id="34589" PostHistoryTypeId="2" PostId="16246" RevisionGUID="b925aae3-e4ba-476a-b852-62fc517b324e" CreationDate="2011-07-18T10:41:26.033" UserId="4303" Text="A cappuccino is probably not what you want to try latte art on. The amount of froth in a cap will probably cause the milk to be too thick to pour with.&#xD;&#xA;&#xD;&#xA;You want to start with your milk texture. You want stretch the milk and texture it so that it is suitable for a latte or maybe even a flat white. Correct micro foam will be integrated with the milk. It won't float on top. The surface will appear shiny and it will have the consistency of cream. For a free pour this is really important.&#xD;&#xA;&#xD;&#xA;Crema can also be your enemy. If your beans are too fresh, it can be a bit difficult to cut through. You can swirl your cup. You can also break it up a bit with your milk since you won't start pouring immediately.&#xD;&#xA;&#xD;&#xA;Once you can get your milk texture right, a good way to start is with some basic shapes. It can be useful to have a jug with a pronounced spout.&#xD;&#xA;&#xD;&#xA;1) A basic dot in the middle of your cup. As you get to the top of your cup, tilt your jug a bit more to let the foam push the crema out of the way.&#xD;&#xA;&#xD;&#xA;2) Basic heart. Same as the dot. But instead of just stopping the pour, push through the dot and slow the pour down quickly at the same time.&#xD;&#xA;&#xD;&#xA;3) Layered dot. Starts like your basic dot. But as you increase the pour rate, wiggle your jug left and right smoothly. This will pull coffee in between the layers of the milk. Then just stop pouring.&#xD;&#xA;&#xD;&#xA;4) Layered heart. Same as the layered dot, but pull through the dot like the basic heart.&#xD;&#xA;&#xD;&#xA;5) The Rosetta. This is probably the iconic latte art pattern. This uses the skills of your layered heart. But you start your pour from the back of the cup with relatively large wiggles, then start to pull back and make your wiggles smaller. This gives you the curls at one end of the cup and the tapering &quot;leaves&quot; at the other. To finish, pull through like a heart.&#xD;&#xA;&#xD;&#xA;Other patterns are then variations on these themes. Like the tulip, swan, multiple hearts, multiple rosettas. And some combine free pouring with a bit of etching eg. smoking dog, pac man. " />
  <row Id="34590" PostHistoryTypeId="5" PostId="16233" RevisionGUID="0b72dd05-d088-45eb-9c98-4c4dc016a16c" CreationDate="2011-07-18T11:45:51.447" UserId="1229" Comment="deleted 22 characters in body" Text="I recently spotted grapeseed oil at costco.  &#xD;&#xA;It made me wonder if there are any positive health benefits or cooking advantages of using grapeseed oil.&#xD;&#xA;&#xD;&#xA;I was thinking of switching over from canola oil." />
  <row Id="34593" PostHistoryTypeId="25" PostId="16238" RevisionGUID="7d20cb88-ce3f-44ad-a2a5-c77764489574" CreationDate="2011-07-18T14:55:31.050" Comment="http://twitter.com/#!/StackCooking/status/92970756597747714" />
  <row Id="34594" PostHistoryTypeId="2" PostId="16247" RevisionGUID="e3afc6ae-f48c-448e-92e4-c8ff460ac547" CreationDate="2011-07-18T15:10:59.787" UserId="6132" Text="You can definitely use a mixer-grinder (I know what you're referring to) to grind red chillies, and I've done it several times. However, I wouldn't start from green chillies, because your conversion rate (green -&gt; red) will be low. It is better if the chillies ripen on the plant. Since you're in India, it should be very easy for you to buy red chillies from the market in bulk, unlike in the western countries. However, although they _look_ dried, they still have some moisture inside of them and will have to be dried thoroughly before grinding.&#xD;&#xA;&#xD;&#xA;Here's what my mom used to do:&#xD;&#xA;&#xD;&#xA;1) Buy 1/2 kilo of &quot;dried&quot; red chillies (standard) from the local store. There are two basic kinds of &quot;hot&quot; chillies that are sold. One is moderately long and thin (left) and the other is short, stubby and more roundish (right). Note: the latter kind is much hotter. Choose the one you like.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;2) Next buy 1/2 kilo of Kashmiri chillies. These are easily noticeable by the overly wrinkled skin. These chillies have a very mild taste, but are extremely rich in colour. So adding it to the mix will tone down the spiciness of the other kind, while adding a beautiful red colour.&#xD;&#xA;&#xD;&#xA;![enter image description here][3]&#xD;&#xA;&#xD;&#xA;3) Find a large tray (or you can lay newspaper side by side) and spread them both around evenly and let it dry in the hot sun (it's summer time now!) for a week. Remember to cover it with a mesh cloth  to prevent birds from messing with it and take it indoors after sunset (you don't want the cool nights to spoil the sun's work). Repeat for a week. A good test to see if it's truly dry is to try snapping a chilli in two. If it starts cracking and breaking at the sides, it is dry. If it just bends and tears, it still has moisture internally.&#xD;&#xA;&#xD;&#xA;4) After a week of drying, remove the stems (they should come off easily), but leave the seeds in (if you're removing them, then might as well not add chilli power to your dishes!). Now you can grind the mix little by little (as much would fit in half your mixer-grinder (again, do not fill it to the top, as you need to leave some space for it to move about). You can also find local shops that have industrial grinders (specific to India) to do the grinding for you (grinds much finer than a home mixer) and cost very little.&#xD;&#xA;&#xD;&#xA;5) After you grind it, again spread it out on a newspaper/large plate (turn the fan off) and let it cool before you store it in a container. The reason is that the powder will be moderately hot (temperature) when it's out of the mixer and if you store it when it is hot, the moisture from the air close to the surface of the chilli powder will condense on the inside of the lid of the container and make it damp.&#xD;&#xA;&#xD;&#xA;Enjoy your home ground red chilli powder. It tastes much better than store bought ones.&#xD;&#xA;  [1]: http://i.stack.imgur.com/QvBRY.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/Qh1tf.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/MfOD4.jpg" />
  <row Id="34595" PostHistoryTypeId="2" PostId="16248" RevisionGUID="4b2a3abe-d454-4447-bc34-1d922ba8fac9" CreationDate="2011-07-18T15:26:11.377" UserId="5958" Text="This may not be a great answer, but 'Bob's Red Mill' makes a great All Purpose gluten free flour that is 1-1. He also provides suggestions of the amount of Xantham gum to use, depending on the application (muffins, bread, pie crust, etc). Since cake flour has less gluten than all purpose, and bread flour has the most gluten...you can vary the amount of Xantham gum to simulate this without gluten." />
  <row Id="34596" PostHistoryTypeId="2" PostId="16249" RevisionGUID="83061065-a06d-47f9-8d19-a76d2023542b" CreationDate="2011-07-18T17:00:28.250" UserId="950" Text="We're making pizza for dinner tonight, and instead of buying sauce, I'd prefer to make my own. I've never made sauce specifically for pizza before, but I often make marinara/bolognese sauces for pasta.&#xD;&#xA;&#xD;&#xA;The base of my sauces (without any extra veggies or meat for the bolognese) is a can of tomatoes, some tomato paste, white wine, onion, garlic, chili pepper, and herbs. If I made my normal sauce and then just puréed it, would it work for my pizza? I am concerned it might not be thick enough - any suggestions?" />
  <row Id="34597" PostHistoryTypeId="1" PostId="16249" RevisionGUID="83061065-a06d-47f9-8d19-a76d2023542b" CreationDate="2011-07-18T17:00:28.250" UserId="950" Text="Can I turn my marinara sauce recipe into &quot;pizza&quot; sauce?" />
  <row Id="34598" PostHistoryTypeId="3" PostId="16249" RevisionGUID="83061065-a06d-47f9-8d19-a76d2023542b" CreationDate="2011-07-18T17:00:28.250" UserId="950" Text="&lt;sauce&gt;&lt;pizza&gt;" />
  <row Id="34599" PostHistoryTypeId="5" PostId="16235" RevisionGUID="b6f2d75c-bd5c-4e27-bef9-c72de3a9445a" CreationDate="2011-07-18T17:19:00.213" UserId="3819" Comment="Edited to fix errors in which oils had lower smoke points" Text="Cooking benefits: Grapeseed oil has fairly high smoke point (and thus works at higher temperatures), and minimal flavor.  It works at higher temperatures than olive or canola oil, and impacts the flavor of the underlying dish less than olive oil or walnut oil. Grapeseed oil has been pushed for these reasons by several famous chefs, including Charlie Trotter.  &#xD;&#xA;&#xD;&#xA;Health benefits: we specifically don't discuss those here, per spec.  " />
  <row Id="34600" PostHistoryTypeId="2" PostId="16250" RevisionGUID="80ec4fb5-1c46-4c5f-9138-c106665a895d" CreationDate="2011-07-18T17:19:08.760" UserId="3348" Text="You can absolutely do this. I tend to just use ground tomato with a little salt and pepper--sometimes cooked down, sometimes not. But really you can use any sauce that tastes good to you on a pizza.&#xD;&#xA;&#xD;&#xA;If you're concerned about the sauce not being thick enough, I'd definitely suggest cooking it down some. Cook at a very low boil/fast simmer with the lid off. Use a wide, shallow pan if you can, as that will speed the cooking off of the water. Depending on how thick your sauce is to start, and how thick you want to end up, you may have trouble with scorching on the bottom of your pot, so watch your temperature carefully.&#xD;&#xA;&#xD;&#xA;If you have plenty of time, you can pour your sauce on an edged tray and put it into a 225 degree F oven for a while to dehydrate/thicken. This takes quite a while, but the risk of burning/scorching is very low.&#xD;&#xA;&#xD;&#xA;You can add thickening agents like starch, but the texture changes very significantly." />
  <row Id="34601" PostHistoryTypeId="2" PostId="16251" RevisionGUID="42631780-5502-41db-bb84-f8336193303b" CreationDate="2011-07-18T17:37:33.563" UserId="249" Text="I am in the last leg of a kitchen remodel and need to purchase a garbage disposal. And I am wondering how much of a difference horse power makes in the day to day operation of the kitchen?&#xD;&#xA;&#xD;&#xA;Has anyone here experienced the pros and cons to disposal units with different horse power?&#xD;&#xA;&#xD;&#xA;*NOTE:* I almost posted this question on the DIY site, but I feel it has more relevance here. Moderators, feel free to move it if you think it belongs there instead." />
  <row Id="34602" PostHistoryTypeId="1" PostId="16251" RevisionGUID="42631780-5502-41db-bb84-f8336193303b" CreationDate="2011-07-18T17:37:33.563" UserId="249" Text="Does garbage disposal horse power matter that much?" />
  <row Id="34603" PostHistoryTypeId="3" PostId="16251" RevisionGUID="42631780-5502-41db-bb84-f8336193303b" CreationDate="2011-07-18T17:37:33.563" UserId="249" Text="&lt;equipment&gt;&lt;disposal&gt;" />
  <row Id="34604" PostHistoryTypeId="2" PostId="16252" RevisionGUID="ff9dbd2e-4dbf-4836-800c-dd6831e6d156" CreationDate="2011-07-18T17:52:14.397" UserId="6701" Text="You will need to be careful about extra liquid in your sauce.   Your base recipe should be adaptable.  Go ahead and use the garlic and onion, but I would omit the white wine.  If you are using canned whole tomatoes, drain liquid before using them.  Simmer it to reduce it down until it is &quot;spreadable&quot; rather than &quot;pour-able&quot;.&#xD;&#xA;&#xD;&#xA;We make a lot of home-made pizza sauce with canned whole San Marzano tomatoes, drained and puree'd in blender.  Salt, pepper, garlic and a few spices.  My husband loves bright red color in the sauce so a bit of citric acid does the trick.&#xD;&#xA;&#xD;&#xA;Enjoy your pizza." />
  <row Id="34605" PostHistoryTypeId="2" PostId="16253" RevisionGUID="d8976623-9302-4038-b301-3b56616979d0" CreationDate="2011-07-18T18:04:18.447" UserId="4489" Text="My impression is that horsepower is really only going to matter when you've got something stuck in the teeth. Once or twice I've had this happen, where something has gotten stuck in there (say, a piece of broken glass, or an unpopped popcorn kernel). The machine grinders give up and the whole works just stop moving and I've had to turn it manually (using a wrench on the underside of the disposal) until it was crushed. More horsepower just means it will give up a little less easily. " />
  <row Id="34606" PostHistoryTypeId="2" PostId="16254" RevisionGUID="4157784b-f335-46c7-9c18-5046aa425ceb" CreationDate="2011-07-18T18:42:51.027" UserId="4558" Text="In Italy we basically only use sea salt, in Romania they use mostly rock salt. Once the salt has been mixed into the food, I can't tell the difference. I don't taste salt by itself because... you would have to pay me for it.&#xD;&#xA;&#xD;&#xA;Of course, if you did an A/B double blind test, perhaps you would get some effect. But do you care? &#xD;&#xA;&#xD;&#xA;Healthwise, food safety agencies the world over seem to have no problem at all with rock salt and sea salt. Somebody befor ementioned iodine - that is something to keep in mind." />
  <row Id="34607" PostHistoryTypeId="2" PostId="16255" RevisionGUID="8cc407e7-995d-4728-8b24-e8af66276a17" CreationDate="2011-07-18T18:57:08.780" UserId="1163" Text="Purely a theoretical question I'm afraid - I haven't experimented (yet). If you take popcorn and grind it to a flour, would the result be similar to cornmeal? One difference, I imagine, is that it is in principle ready to eat, as opposed to regular cornmeal which still needs to be cooked to denature the proteins.&#xD;&#xA;&#xD;&#xA;Are there things you could achieve with this &quot;popcorn meal&quot; that don't work with regular cornmeal? For example, what would you get if you used this for making polenta? Could you make a &quot;raw polenta&quot; that doesn't require much cooking?" />
  <row Id="34608" PostHistoryTypeId="1" PostId="16255" RevisionGUID="8cc407e7-995d-4728-8b24-e8af66276a17" CreationDate="2011-07-18T18:57:08.780" UserId="1163" Text="Would ground &quot;popcorn meal&quot; differ from regular corn meal?" />
  <row Id="34609" PostHistoryTypeId="3" PostId="16255" RevisionGUID="8cc407e7-995d-4728-8b24-e8af66276a17" CreationDate="2011-07-18T18:57:08.780" UserId="1163" Text="&lt;corn&gt;&lt;popcorn&gt;" />
  <row Id="34610" PostHistoryTypeId="2" PostId="16256" RevisionGUID="3c92b29e-20c9-4594-8694-5a962bfcdaf7" CreationDate="2011-07-18T18:59:05.957" UserId="6791" Text="Goo-Gone works really well for me... It's never failed me yet... " />
  <row Id="34611" PostHistoryTypeId="4" PostId="16249" RevisionGUID="bc8194d3-bfaa-4ab2-9668-6e622ffa6b9a" CreationDate="2011-07-18T19:38:21.467" UserId="950" Comment="edited title" Text="Can I turn my marinara sauce recipe into &quot;pizza sauce&quot;?" />
  <row Id="34612" PostHistoryTypeId="2" PostId="16257" RevisionGUID="ed7a0a40-c3dd-4803-b4a6-674b6319229c" CreationDate="2011-07-18T20:09:21.183" UserId="6792" Text="First and foremost, I am a member of a few other Stack Exchange sites, and I haven't been this excited about one for a while. I'm basically a nerd that's trying to get into cooking, and I couldn't be more happy they made this :)&#xD;&#xA;&#xD;&#xA;Onto the question,&#xD;&#xA;&#xD;&#xA;Growing up, I've always grilled on gas grills. Recently, I've moved into an apartment with my girlfriend and we are only allowed to have a charcoal grill. It's a tiny one (I think), probably about 1.5 - 2 feet in diameter. I use the charcoal that are already covered in flammable material (the black ones), and they work pretty well. I basically follow the directions every single time I go to light the grill. I put about 30-40 bricks in the middle of the grill in a pyramid shape, light them in several places, and then watch it burn. I do this until the flame pretty much dies down and the bricks are about 80-85% covered in grey ash. After that, I put the cage back on the grill, let it heat up so I can clean it off with the brush, and then shake the bricks until they are even across the bottom.&#xD;&#xA;&#xD;&#xA;Right after this I put the steak on (right in the middle where there's the most heat from all the bricks burning in the pyramid towards the top before I spread them out). Now at this point, I NEVER have any idea how long it should stay there, when I should flip it, if I should flip it more than once, what I should look for before I flip it, how fast it's cooking - I basically don't know anything. I'm a guy, I hate how I can't grill great! :(&#xD;&#xA;&#xD;&#xA;I usually end up either over cooking it so it's tough, or under cooking it and it's still bleeding in the middle. I like my steaks right around medium, and I can never seem to get them perfect. I had a perfect one once, and it was 100% luck. I don't have a thermometer or anything to test the meat with (maybe I need to invest in one?), nor do I have anything that I can test how hot the grill is inside. The grill has a basic black cover with a little vent so I can control the air getting inside, but no thermometer or anything.&#xD;&#xA;&#xD;&#xA;Can I get some tips? I'm cooking a steak on the grill for my girlfriend tonight that has been marinating for over 24 hours, and I don't want to mess it up!&#xD;&#xA;&#xD;&#xA;P.S. And I almost forgot! The steak I am cooking tonight is a London Broil.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="34613" PostHistoryTypeId="1" PostId="16257" RevisionGUID="ed7a0a40-c3dd-4803-b4a6-674b6319229c" CreationDate="2011-07-18T20:09:21.183" UserId="6792" Text="Cooking steak on the grill" />
  <row Id="34614" PostHistoryTypeId="3" PostId="16257" RevisionGUID="ed7a0a40-c3dd-4803-b4a6-674b6319229c" CreationDate="2011-07-18T20:09:21.183" UserId="6792" Text="&lt;grilling&gt;&lt;steak&gt;" />
  <row Id="34615" PostHistoryTypeId="2" PostId="16258" RevisionGUID="440e714d-4dad-4624-87fa-27e1e4f176c7" CreationDate="2011-07-18T20:33:52.453" UserId="1687" Text="Although I can't answer all of your questions, one of the tips that seems to have made a big difference in the evenness of the steaks I grill is from Alton Brown: turn the steak a quarter turn (90 degrees) halfway between flips.&#xD;&#xA;&#xD;&#xA;I can honestly say that nothing has made a bigger difference in the quality, or the consistency, of my grilling than a dirt-cheap instant read thermometer. There's nothing more important than knowing your food's temperature. I would recommend a better-quality thermometer though, so you don't have to replace it once you realize what a tremendous difference it makes. You simply must have one before you start grilling tonight!&#xD;&#xA;&#xD;&#xA;After you know (because of the thermometer) what a perfect steak looks and feels like, you'll naturally start to depend less on it. But until then, there's just no substitute.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="34616" PostHistoryTypeId="2" PostId="16259" RevisionGUID="ac2e9e9d-d55b-4d8c-98e0-3b6c5405a400" CreationDate="2011-07-18T20:39:38.853" UserId="1306" Text="I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good.&#xD;&#xA;&#xD;&#xA;Here in the U.S. the bratwurst does not taste the same. I want a brat like the ones in I had in Germany.&#xD;&#xA;&#xD;&#xA;What is the difference? is it a way it is prepared, prepped, or a diffferent meat all together? I am pretty sure they were cooking them on flat grills. &#xD;&#xA;&#xD;&#xA;How can I make brats like this at home?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;--incase it matters I was getting them from the little stands in down town Weisbaden." />
  <row Id="34617" PostHistoryTypeId="1" PostId="16259" RevisionGUID="ac2e9e9d-d55b-4d8c-98e0-3b6c5405a400" CreationDate="2011-07-18T20:39:38.853" UserId="1306" Text="Why are German brats so much better than American?" />
  <row Id="34618" PostHistoryTypeId="3" PostId="16259" RevisionGUID="ac2e9e9d-d55b-4d8c-98e0-3b6c5405a400" CreationDate="2011-07-18T20:39:38.853" UserId="1306" Text="&lt;cultural-difference&gt;&lt;german-cuisine&gt;" />
  <row Id="34619" PostHistoryTypeId="2" PostId="16260" RevisionGUID="ccf6e4de-83d6-4e4d-bcc3-7b22acce6dde" CreationDate="2011-07-18T20:39:44.843" UserId="6791" Text="Small grills are like small fish tanks... Less is not more... They leave less room for error and allow you fewer options that a nice big charcoal (or gas) grill would offer (for instance the ability to raise or lower the charcoal bed to adjust heat)&#xD;&#xA;&#xD;&#xA;So with a small grill I would approach it this way:&#xD;&#xA;&#xD;&#xA;if (you can't get the coals at least 6 inches from the coals)&#xD;&#xA;&#xD;&#xA;{&#xD;&#xA;&#xD;&#xA;    1) Bake the steak @ 400 for about 5 minutes per inch&#xD;&#xA;    2) Use the grill to get a nice pretty sear and that &quot;grill&quot; taste&#xD;&#xA;    3) Only leave the steak on the grill for about 2 minutes per side&#xD;&#xA;&#xD;&#xA;    // Not having enough room between the coals will make it very tough to&#xD;&#xA;    // cook it through without burning the outside&#xD;&#xA;}&#xD;&#xA;else&#xD;&#xA;{&#xD;&#xA;    &#xD;&#xA;&#xD;&#xA;    1) Cook the steak over a moderately hot area of the grill... Cooking over the&#xD;&#xA;       hottest spot will cause problems w/ burning (see above) and will put a bit of suit on&#xD;&#xA;       your steak.&#xD;&#xA;    2) Flip every 3 minutes until steak has a lot of give (med-rare), little give (medium), &#xD;&#xA;       or very little give (med-well).&#xD;&#xA;    3) Note that feeling the &quot;give&quot; of the steak **with your fingers** is going to be more &#xD;&#xA;       accurate than poking it w/ tongs&#xD;&#xA;}&#xD;&#xA;&#xD;&#xA;Also 2 more tips: &#xD;&#xA;&#xD;&#xA;   1) The baking thing: This is a cheat, but it works WONDERFULLY w/ things like ribs as well... It's easier to control an oven then a cheap grill&#xD;&#xA;&#xD;&#xA;   2) If you want to err on the side of under done, you can heat some nice oven-safe ceramic plates in the oven and serve the under-done steak on that... Ruth's Chris does this and they charge a lot for it." />
  <row Id="34620" PostHistoryTypeId="25" PostId="16249" RevisionGUID="b9d3acd7-1cdb-4b2d-8db8-59b7770e9b56" CreationDate="2011-07-18T20:55:31.597" Comment="http://twitter.com/#!/StackCooking/status/93061357808791552" />
  <row Id="34621" PostHistoryTypeId="2" PostId="16261" RevisionGUID="afb02d40-2eb8-4972-9d99-5f55cfbd03e3" CreationDate="2011-07-18T20:56:15.170" UserId="218" Text="I think this is one of those things that's really just about practice. In my experience, the thermometer isn't very useful: I like my steaks rare, and the fine line between rare and raw is thin enough that the thermometer just doesn't cut it.&#xD;&#xA;&#xD;&#xA;For me, for steak, I use the &lt;a href=&quot;http://simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/&quot;&gt;finger test&lt;/a&gt;. The doneness can be determined pretty reliably by how firm the meat is. If its squishy, it's raw, if its hard as a brick, it's well done. If you routinely check, you'll see that the difference in firmness is noticeable, even just from raw to rare.&#xD;&#xA;&#xD;&#xA;With practice, this is useful even for chicken, though, for bone-in breasts, I'll use a thermometer, or I'll pre-cook them and then finish them on the grill. " />
  <row Id="34622" PostHistoryTypeId="2" PostId="16262" RevisionGUID="89e0cb57-eb8b-416b-b27c-6201abe1a99f" CreationDate="2011-07-18T21:01:00.690" UserId="1259" Text="Here's a couple of hints:&#xD;&#xA;&#xD;&#xA;1. Learn to **judge doneness by feel**. See this answer for a [good guide][1] to temp by feel. &#xD;&#xA;&#xD;&#xA;2. Learn to **judge grill temp by hand**. Hold your hand palm down about 3-4 inches above the grill. If you can hold it there for a second or two, it's hot; 3-4 seconds is medium; 5-6 seconds is low. &#xD;&#xA;&#xD;&#xA;3. **Sear first**. Start with a very hot grill. You want about two minutes per side. Do not move the steak while it is searing. Make sure you've given the grill grate at least 5 mins to heat up. &#xD;&#xA;&#xD;&#xA;4. **Use a two level fire**. Once you've seared your steak, you want to finish cooking over a lower heat. Build a two level fire by putting the coals on one side of the grill rather than the whole thing. Then sear over the coals. Then move it to the other side to finish. If the grill isn't wide enough for a two level fire, you could try quenching the fire by cutting off air flow. That will cool it quickly. &#xD;&#xA;&#xD;&#xA;5. **Finish with the lid on**. This helps cook by heating the air rather than just using direct heat. &#xD;&#xA;&#xD;&#xA;6. **Change your fuel**. Stop using lighter fluid. Use a [chimney][2] instead. Hard lump charcoal is better than briquettes. It's easier to light, creates less left over, and burns hotter. &#xD;&#xA;&#xD;&#xA;7. **Rest your meat** for a few minutes before eating. Be aware that it will continue to cook during this time, so you want to pull it off a little early. &#xD;&#xA;&#xD;&#xA;7. Read up on cooking steak. There are a bunch of [good questions on this site][3]!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/267/how-do-you-properly-cook-a-steak/942#942&#xD;&#xA;  [2]: http://www.amazon.com/Outset-Q110-Chimney-Starter-capacity/dp/B000GBK5M6&#xD;&#xA;  [3]: http://cooking.stackexchange.com/search?q=steak" />
  <row Id="34623" PostHistoryTypeId="2" PostId="16263" RevisionGUID="65cc4cf3-d46b-40d9-939f-7856a5115f1f" CreationDate="2011-07-18T21:01:26.167" UserId="2832" Text="Does your charcoal grill have a lid? If so, your best bet is to make use of it. The lid allows for convection heat, and also controls the oxygen supply to your coals.&#xD;&#xA;&#xD;&#xA;Your biggest enemy is flareups.  So you will want to make use of a two-zone fire. Even in a smaller grill, this is possible.  Keep the coals to one half of your charcoal grate, leaving the other half as a &quot;cool&quot; zone.  Get your cooking grate nice and hot, and put your steaks on the hot side.  Wait about 15-30 seconds, then spin your grate 180 degrees and put the lid on.  This will let your steaks cook with indirect heat, and will also heat the other side of the cooking grate.  After 2-4 minutes, flip the steaks back onto the hot side, wait 15-30 seconds, spin the grate, and put the lid back in place.  After about another 2-4 minutes, your steak should be done.  If your steak is thicker than an inch, add some time. If it's thinner, subtract some time.  Use an instant read thermometer to be certain of the temperature you have achieved.&#xD;&#xA;&#xD;&#xA;Also, don't forget to let your meat rest for 5-10 minutes, or nearly every drop of fluid will run out of your steak and onto your plate.&#xD;&#xA;&#xD;&#xA;If you are doing a London Broil, you don't want to cook it much, probably to the low end of medium at the most.  Otherwise, you will have a marinated piece of shoe.&#xD;&#xA;&#xD;&#xA;I hope this gives you some guidance. It will take a little trial and error to get the hang of it, but this is a good basis with which to start." />
  <row Id="34624" PostHistoryTypeId="5" PostId="16262" RevisionGUID="5dc9a2cd-6e58-408b-a94d-76cb6db5d1ca" CreationDate="2011-07-18T21:13:26.457" UserId="1259" Comment="added 4 characters in body" Text="Here's a couple of hints:&#xD;&#xA;&#xD;&#xA;1. Learn to **judge doneness by feel**. See this answer for a [good guide][1] to temp by feel. &#xD;&#xA;&#xD;&#xA;2. Learn to **judge grill temp by hand**. Hold your hand palm down about 3-4 inches above the grill. If you can hold it there for a second or two, it's hot; 3-4 seconds is medium; 5-6 seconds is low. &#xD;&#xA;&#xD;&#xA;3. **Sear first**. Start with a very hot grill. You want about two minutes per side. Do not move the steak while it is searing. Make sure you've given the grill grate at least 5 mins to heat up. &#xD;&#xA;&#xD;&#xA;4. **Use a two level fire**. Once you've seared your steak, you want to finish cooking over a lower heat. Build a two level fire by putting the coals on one side of the grill rather than the whole thing. Then sear over the coals. Then move it to the other side to finish. If the grill isn't wide enough for a two level fire, you could try quenching the fire by cutting off air flow. That will cool it quickly. &#xD;&#xA;&#xD;&#xA;5. **Finish with the lid on**. This helps cook by heating the air rather than just using direct heat. &#xD;&#xA;&#xD;&#xA;6. **Change your fuel**. Stop using lighter fluid. Use a [chimney][2] instead. Hard lump charcoal is better than briquettes. It's easier to light, creates less left over, and burns hotter. &#xD;&#xA;&#xD;&#xA;7. **Rest your meat** for a few minutes before eating. Be aware that it will continue to cook during this time, so you want to pull it off a little early. &#xD;&#xA;&#xD;&#xA;7. **Read up on cooking steak**. There are a bunch of [good questions on this site][3]!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/267/how-do-you-properly-cook-a-steak/942#942&#xD;&#xA;  [2]: http://www.amazon.com/Outset-Q110-Chimney-Starter-capacity/dp/B000GBK5M6&#xD;&#xA;  [3]: http://cooking.stackexchange.com/search?q=steak" />
  <row Id="34625" PostHistoryTypeId="2" PostId="16264" RevisionGUID="1c5cc4cd-4463-4b9a-aacc-a1e979201769" CreationDate="2011-07-18T21:38:03.903" UserId="3348" Text="I'm sure it's down to how the meat is ground (if the issue is texture), and what spices are used (if the issue is flavor). It's less likely that the meat is totally different--though you never know. &#xD;&#xA;&#xD;&#xA;There are about as many variations on any given type of sausage as there are people that make them.&#xD;&#xA;&#xD;&#xA;Your best bet is to either keep trying to find a place that makes them the way you like them, or learn to make your own (fun and easy). There are a lot of books out there on sausage making, and it's not hard to do.&#xD;&#xA;&#xD;&#xA;You will still need to learn to identify the characteristics of the wurst you liked so that you can, over time, learn to tell which sausage recipe will get you close, and so that you can adjust or combine recipes until you get the taste you're looking for." />
  <row Id="34626" PostHistoryTypeId="5" PostId="16255" RevisionGUID="2a2fa47e-d0d2-4282-baa8-633683e58664" CreationDate="2011-07-18T21:38:11.140" UserId="1163" Comment="Clarified that I'm talking about popped popcorn." Text="Purely a theoretical question I'm afraid - I haven't experimented (yet). If you take popped popcorn and grind it to a flour, would the result be similar to cornmeal? One difference, I imagine, is that it is in principle ready to eat, as opposed to regular cornmeal which still needs to be cooked to denature the proteins.&#xD;&#xA;&#xD;&#xA;Are there things you could achieve with this &quot;popcorn meal&quot; that don't work with regular cornmeal? For example, what would you get if you used this for making polenta? Could you make a &quot;raw polenta&quot; that doesn't require much cooking?" />
  <row Id="34627" PostHistoryTypeId="2" PostId="16265" RevisionGUID="14907cc1-1a93-4802-904d-48f4d38a2e7d" CreationDate="2011-07-18T21:45:11.797" UserId="3348" Text="When I get this, it's almost always old grease that didn't get washed off properly in the first place. We have some newer storage containers that are, for some reason, really strongly attractive to grease and have to be washed very carefully with lots of detergent or they're sticky next time we go to use them.&#xD;&#xA;&#xD;&#xA;My usual solution is to rub the whole thing with undiluted dishwashing liquid and let it sit a minute or two. Then I rub/rinse with the hottest water I can stand until it's all squeaky clean. This usually works.&#xD;&#xA;&#xD;&#xA;If your grease is several layers deep or really old, you might have to resort to a grease cutter like Formula 409 or one of the citrus-based degreasers, followed up with plenty of detergent. I would not use solvent any stronger than a commercial cleaning spray because of the risk of damaging the plastic. I also would not scour the plastic. The scratching will make it exponentially harder to get all the way clean, and the deepest scratches can harbor bacteria (ask any home brewer who scoured his brew bucket how much it increases the risk of infection)." />
  <row Id="34628" PostHistoryTypeId="2" PostId="16266" RevisionGUID="c11318fc-f04e-4f1d-8180-be9594749fe8" CreationDate="2011-07-18T22:49:43.740" UserId="641" Text="Picture yourself a flank veal-cut. The grease and silver tissue are off. I open the flank with a knife to extend it. It's filled with ground meat, apple and raisins. It's rolled and bound and goes into the oven at 50ºC to get the enzymes working full speed. It stays at 50ºC with high humidity for an hour.&#xD;&#xA;&#xD;&#xA;Then, the dial goes to 180ºC until the center of the flank reaches 65ºC.&#xD;&#xA;&#xD;&#xA;Result: the outside is overdone and tough to eat.&#xD;&#xA;&#xD;&#xA;I'm guessing I could get better results taking the meat to 65ªC slowly, then let it cool before giving it a blast of heat to get a crust on the outside.&#xD;&#xA;&#xD;&#xA;Normally, this kind of meat is seared first, and then stays in liquid on a slow fire for some time (braising). I wanted to obtain the same or better result the other way around.&#xD;&#xA;&#xD;&#xA;Does anybody have any additional idea? Should I stick with braising, if so, for how long?&#xD;&#xA;" />
  <row Id="34629" PostHistoryTypeId="1" PostId="16266" RevisionGUID="c11318fc-f04e-4f1d-8180-be9594749fe8" CreationDate="2011-07-18T22:49:43.740" UserId="641" Text="Flank postmortem (how I was outflanked)" />
  <row Id="34630" PostHistoryTypeId="3" PostId="16266" RevisionGUID="c11318fc-f04e-4f1d-8180-be9594749fe8" CreationDate="2011-07-18T22:49:43.740" UserId="641" Text="&lt;slow-cooking&gt;&lt;braising&gt;&lt;veal&gt;" />
  <row Id="34631" PostHistoryTypeId="2" PostId="16267" RevisionGUID="cb2005ec-e9c1-4a95-9ece-2fc45cd3d708" CreationDate="2011-07-18T23:45:38.817" UserId="6563" Text="If you took popped corn, dried it out and ground it up; I have a feeling you would end up with something very close to [masa de maiz][1].  You'd probably end up with some random kernel hulls thrown in there giving you a really odd texture.  Masa is a flour/meal produced by drying out and grinding [nixtamalized][2] corn.  Basically the raw corn is cooked in an alkalai solution until it splits and gelatinizes.  That is either made directly into a dough (for any number of things) or is dried and ground into a shelf stable corn meal like substance (Masa de maiz).  Masa can be re-hydrated back into dough months later.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Masa_harina&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Nixtamalization" />
  <row Id="34632" PostHistoryTypeId="25" PostId="16259" RevisionGUID="ec7fe64a-054d-4782-a635-3ecc59670691" CreationDate="2011-07-18T23:55:31.763" Comment="http://twitter.com/#!/StackCooking/status/93106656795295744" />
  <row Id="34633" PostHistoryTypeId="2" PostId="16268" RevisionGUID="5382bf4f-a461-4a45-805f-e0dee761c28e" CreationDate="2011-07-19T02:01:13.940" UserId="6279" Text="Interesting question. so I pulled out a hot air popper (you wouldn't want to use a oil popper to try this.) and put some popped dry corn into a food process and let-her-rip. I wouldn't call the results &quot;masa&quot; but it might be usable for an ingredient in a breading.&#xD;&#xA;&#xD;&#xA;I call your attention to the book &quot;[POPCORN][1]&quot;. It has a nice collection of recipes which include popcorn, and in no case does the author suggest reducing popcorn to corn meal, so I suspect the answer is, &quot;Yes, ground popcorn meal would differ from ground corn.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Popcorn-Patrick-Evans-Hylton/dp/1570615799/ref=sr_1_1?ie=UTF8&amp;qid=1311040149&amp;sr=8-1" />
  <row Id="34634" PostHistoryTypeId="2" PostId="16269" RevisionGUID="ad3c0e16-f088-4bf3-8632-cef73c019cf1" CreationDate="2011-07-19T02:32:41.537" UserId="6798" Text="Any kind of alcohol added to sharp spices like ancho, cayenne, chipoltle, or even paprika, will bring out more of their spiciness. Alcohol, in it's most raw state (Think cheap vodka) is bitter. The five tastes that we can perceive are sweet, sour, salty, bitter, and umami, these tastes play off each other and can react with certain ingredients. Any bitter agent in a dish will make it taste more spicy than it is. Where as something with umami flavor (Think red meat) will lessen spice. Of course these rules can be broken, but what rules can't? Especially in cooking. &#xD;&#xA;As far as rum goes, it is a strange pair, I might just add a dash of the beer or wine I already had open, but who knows? Only one way to find out. &#xD;&#xA;" />
  <row Id="34635" PostHistoryTypeId="2" PostId="16270" RevisionGUID="e1f476db-a3b5-47eb-afc6-dea106621bdc" CreationDate="2011-07-19T02:44:35.003" UserId="2906" Text="I recently tried making the Korean side dish [gamja jorim][1]. Although the taste was spot on it was noticeably different from what is available at local Korean restaurants due to the lack of oil.&#xD;&#xA;&#xD;&#xA;Many of the side dishes served at our local Korean restaurants have a considerable amount of oil and I would like to know what type of oil I should be using and at what point should this oil be added? Should it be add into the pan, during cooking or after cooking?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.maangchi.com/recipe/potato-side-dishes" />
  <row Id="34636" PostHistoryTypeId="1" PostId="16270" RevisionGUID="e1f476db-a3b5-47eb-afc6-dea106621bdc" CreationDate="2011-07-19T02:44:35.003" UserId="2906" Text="What type of oil is used in korean side dishes?" />
  <row Id="34637" PostHistoryTypeId="3" PostId="16270" RevisionGUID="e1f476db-a3b5-47eb-afc6-dea106621bdc" CreationDate="2011-07-19T02:44:35.003" UserId="2906" Text="&lt;oil&gt;&lt;korean-cuisine&gt;" />
  <row Id="34638" PostHistoryTypeId="2" PostId="16271" RevisionGUID="c7c3b6ed-5243-48c7-9133-86c43d0bb9d5" CreationDate="2011-07-19T03:42:29.203" UserId="1184" Text="The very best peppers I have ever dried were homegrown habaneros that I dried and smoked in our electric smoker at a low temperature ( maybe 145 degrees ) over a mesquite wood for several hours. I think you might be able to replicate this over a very low grill, and use another type of pepper. I have had good success with cayennes as well.   It is a simple process to then grind it in a spice grinder, and I would use Yoda's good advice from #4 and #5. " />
  <row Id="34639" PostHistoryTypeId="2" PostId="16272" RevisionGUID="1fa80de2-1ff1-49c9-9d6c-211db05a9798" CreationDate="2011-07-19T04:37:11.433" UserId="6320" Text="What do truffles (the fungi) taste like? &#xD;&#xA;&#xD;&#xA;I'm just curious. I saw it on television the other day. &#xD;&#xA;&#xD;&#xA;I just know that they're expensive and i know i probably won't buy any anytime soon? I don't know much about them either.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="34640" PostHistoryTypeId="1" PostId="16272" RevisionGUID="1fa80de2-1ff1-49c9-9d6c-211db05a9798" CreationDate="2011-07-19T04:37:11.433" UserId="6320" Text="Flavor notes or profile of truffles?" />
  <row Id="34641" PostHistoryTypeId="3" PostId="16272" RevisionGUID="1fa80de2-1ff1-49c9-9d6c-211db05a9798" CreationDate="2011-07-19T04:37:11.433" UserId="6320" Text="&lt;truffles&gt;" />
  <row Id="34642" PostHistoryTypeId="2" PostId="16273" RevisionGUID="ffa7b10b-6199-48ba-ad39-55747da4fa73" CreationDate="2011-07-19T05:26:30.773" UserId="6345" Text="Uncooked?  I was shocked at how unimpressive the flavor of raw shaved truffle was.  It was kind of earthy, not particularly strong in flavor; in this case the truffle was probably not fresh enough.  When heated and allowed to release their full flavor and aroma into food though, they are phenomenal.  There's a rich, luscious taste and smell, with an almost petrol pungency to it. The latter is primarily from the 2,4-dithiapentane, which truffle oil replicates, although it has a harsher and less complex flavor.  Truffle oil will give you this top note, but without any of the additional layered complexity.&#xD;&#xA;&#xD;&#xA;All this said, different people have different reactions, and freshness matters greatly for raw truffles.  If you really want to try truffle, canned or jarred truffle can be had in small quantities for under $20.  The flavor is quite distinctive, unique, and pairs well with cream, milk, cheese, and butter.&#xD;&#xA;" />
  <row Id="34643" PostHistoryTypeId="5" PostId="16246" RevisionGUID="abb72f98-a31f-45e9-9374-dc572a23add8" CreationDate="2011-07-19T05:39:23.320" UserId="4303" Comment="added 367 characters in body" Text="A cappuccino is probably not what you want to try latte art on. The amount of froth in a cap will probably cause the milk to be too thick to pour with.&#xD;&#xA;&#xD;&#xA;You want to start with your milk texture. You want stretch the milk and texture it so that it is suitable for a latte or maybe even a flat white. Correct micro foam will be integrated with the milk. It won't float on top. The surface will appear shiny and it will have the consistency of cream. For a free pour this is really important.&#xD;&#xA;&#xD;&#xA;Crema can also be your enemy. If your beans are too fresh, it can be a bit difficult to cut through. You can swirl your cup. You can also break it up a bit with your milk since you won't start pouring immediately.&#xD;&#xA;&#xD;&#xA;Once you can get your milk texture right, a good way to start is with some basic shapes. It can be useful to have a jug with a pronounced spout.&#xD;&#xA;&#xD;&#xA;1) A basic dot in the middle of your cup. As you get to the top of your cup, tilt your jug a bit more to let the foam push the crema out of the way.&#xD;&#xA;&#xD;&#xA;2) Basic heart. Same as the dot. But instead of just stopping the pour, push through the dot and slow the pour down quickly at the same time.&#xD;&#xA;&#xD;&#xA;3) Layered dot. Starts like your basic dot. But as you increase the pour rate, wiggle your jug left and right smoothly. This will pull coffee in between the layers of the milk. Then just stop pouring.&#xD;&#xA;&#xD;&#xA;4) Layered heart. Same as the layered dot, but pull through the dot like the basic heart.&#xD;&#xA;&#xD;&#xA;5) The Rosetta. This is probably the iconic latte art pattern. This uses the skills of your layered heart. But you start your pour from the back of the cup with relatively large wiggles, then start to pull back and make your wiggles smaller. This gives you the curls at one end of the cup and the tapering &quot;leaves&quot; at the other. To finish, pull through like a heart.&#xD;&#xA;&#xD;&#xA;Other patterns are then variations on these themes. Like the tulip, swan, multiple hearts, multiple rosettas. And some combine free pouring with a bit of etching eg. smoking dog, pac man. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;This is how I learned to froth milk for a standard jug. The jug should be at an angle so that you can form a whirlpool. The tip of your steam wand should be just under the surface of the milk. Then turn on the steam. So I stretch very quickly and then spend the rest of the time texturing. You shouldn't be moving your jug up or down very much if at all." />
  <row Id="34644" PostHistoryTypeId="5" PostId="16213" RevisionGUID="888bcd43-bb2d-4876-abfa-90214d64a908" CreationDate="2011-07-19T05:42:53.593" UserId="6775" Comment="added 189 characters in body" Text="The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet.  Can I do anything to dry them up, like dusting them with corn flour etc?&#xD;&#xA;&#xD;&#xA;Thanks for your help. Idid dredge them in a mixture of confectioners sugar and corn flour, it helped a little, but I think I will find a recipe that has corn starch in it for next time!" />
  <row Id="34645" PostHistoryTypeId="25" PostId="16257" RevisionGUID="79c2cb8e-7265-4f5d-983e-1614969e062a" CreationDate="2011-07-19T05:55:31.817" Comment="http://twitter.com/#!/StackCooking/status/93197254432800768" />
  <row Id="34646" PostHistoryTypeId="2" PostId="16274" RevisionGUID="ce1b1a06-4d18-4d44-8d10-02cdf5988f22" CreationDate="2011-07-19T06:24:17.350" UserId="4763" Text="Toasted sesame oil is usually the go-to for Korean cuisine. It is included as a seasoning in the last steps of the recipes you link.&#xD;&#xA;&#xD;&#xA;Sesame oil is typically used for seasoning, not cooking with. Some types of sesame oil may be appropriate for stir frys and such, but I don't think I've ever used toasted sesame oil (the very strong smelling, flavored one) for that kind of use." />
  <row Id="34647" PostHistoryTypeId="25" PostId="16233" RevisionGUID="bc6dd9f7-6fc4-4738-9876-2568e083a422" CreationDate="2011-07-19T08:55:31.790" Comment="http://twitter.com/#!/StackCooking/status/93242552777576449" />
  <row Id="34648" PostHistoryTypeId="2" PostId="16275" RevisionGUID="f2a382bc-7567-4935-85c2-64fdcc298b6b" CreationDate="2011-07-19T09:11:31.480" UserId="4638" Text="&quot;The other way round&quot; certainly works. Only not with a blast of hot air. &#xD;&#xA;&#xD;&#xA;You can happily get the meat cooked to your 65°C first, then take care of the crust. But convection heat isn't enough to give you a crust. You need either conduction, or radiation. &#xD;&#xA;&#xD;&#xA;For conduction, you need contact with a hot material which gives off lots of heat at once, commonly known as &quot;searing&quot;. I know this is unusual in the kitchen, but this is only one of those things which is done because it has always been done this way, or maybe because great men like Leibnitz posed the untested hypothesis that searing &quot;seals the juices in&quot;, and the world hasn't caught on that it has been disproved. Disregard, and plop the cooked meat on a hot griddle brushed with a thin layer of oil. BTW, the food lab swears on exactly that technique. &#xD;&#xA;&#xD;&#xA;A more common approach is to use radiation heat, and lots of it. This is why most ovens have a thing called grill/broiler. Put the meat close to it, use it until there is a crust, turn it to another side, continue. Here, you have to pay a bit more attention. The heat is enough to warm the inside too, so stop the first cooking stage at less than 60°C. I can't tell you how much less, but would probably try it with 60°C the first time. If you brush the meat with some fat first (really thin, use a pastry brush), you will get a crispier crust. You can also look into &quot;advanced&quot; techniques like putting something on the meat, usually dusting it with flour, but sometimes batter is also used. " />
  <row Id="34649" PostHistoryTypeId="2" PostId="16276" RevisionGUID="25c35fb8-b98b-4507-a124-24432ead874f" CreationDate="2011-07-19T11:16:31.877" UserId="2391" Text="Add two or three times the quantity of onion you would use for pasta sauce, and cook them thoroughly. As well as thickening the sauce when you blend it will taste a lot more like pizza sauce. The only other essential is plenty of oregano." />
  <row Id="34650" PostHistoryTypeId="4" PostId="16206" RevisionGUID="2f242547-f127-49dc-9518-236d651693d6" CreationDate="2011-07-19T12:01:32.093" UserId="5776" Comment="1. This was not a question so I paraphrased as a question. 2. User callse them beet 'leaves' but the proper term is 'greens' (sorry for 2 submissions)" Text="What are some ways to prepare beet greens?" />
  <row Id="34651" PostHistoryTypeId="24" PostId="16206" RevisionGUID="2f242547-f127-49dc-9518-236d651693d6" CreationDate="2011-07-19T12:01:32.093" Comment="Proposed by 5776 approved by 1259 edit id of 232" />
  <row Id="34652" PostHistoryTypeId="5" PostId="16272" RevisionGUID="ff7f0dff-86ec-478d-9943-fdf2dea84896" CreationDate="2011-07-19T12:48:39.827" UserId="6320" Comment="edited body" Text="What do truffles (the fungi) taste like? &#xD;&#xA;&#xD;&#xA;I'm just curious. I saw it on television the other day. &#xD;&#xA;&#xD;&#xA;I just know that they're expensive and i know i probably won't buy any anytime soon. I don't know much about them either.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="34653" PostHistoryTypeId="5" PostId="16275" RevisionGUID="766d43bb-0bd4-4617-8957-5f9db00f0260" CreationDate="2011-07-19T14:23:17.573" UserId="4638" Comment="added 35 characters in body" Text="&quot;The other way round&quot; certainly works. Only not with a blast of hot air. &#xD;&#xA;&#xD;&#xA;You can happily get the meat cooked to your 65°C first, then take care of the crust. But convection heat isn't enough to give you a crust. You need either conduction, or radiation. &#xD;&#xA;&#xD;&#xA;For conduction, you need contact with a hot material which gives off lots of heat at once, commonly known as &quot;searing&quot;. I know that searing after the roasting is unusual in the kitchen, but this is only one of those things which is done because it has always been done this way, or maybe because great men like Leibnitz posed the untested hypothesis that searing &quot;seals the juices in&quot;, and the world hasn't caught on that it has been disproved. Disregard, and plop the cooked meat on a hot griddle brushed with a thin layer of oil. BTW, the food lab swears on exactly that technique. &#xD;&#xA;&#xD;&#xA;A more common approach is to use radiation heat, and lots of it. This is why most ovens have a thing called grill/broiler. Put the roasted meat close to it, use it until there is a crust, turn it to another side, continue. Here, you have to pay a bit more attention. The heat is enough to warm the inside too, so stop the first cooking stage at less than 60°C. I can't tell you how much less, but would probably try it with 60°C the first time. If you brush the meat with some fat first (really thin, use a pastry brush), you will get a crispier crust. You can also look into &quot;advanced&quot; techniques like putting something on the meat, usually dusting it with flour, but sometimes batter is also used. " />
  <row Id="34654" PostHistoryTypeId="5" PostId="16259" RevisionGUID="13b75956-ff37-4195-9a54-5f4d4ae5da83" CreationDate="2011-07-19T15:03:42.360" UserId="1685" Comment="Clarified title, cleaned up grammar errors in question.  " Text="I lived in Germany for 6 months, I ate a lot of bratwurst during that time. It was very very good.&#xD;&#xA;&#xD;&#xA;Here in the U.S. the bratwurst does not taste the same. I want a brat like the ones in I had in Germany (from the little stands in downtown Weisbaden).&#xD;&#xA;&#xD;&#xA;What is the difference? is it a way it is prepared, prepped, or a different meat all together? I am pretty sure they were cooking them on flat grills. &#xD;&#xA;&#xD;&#xA;How can I make brats like this at home?" />
  <row Id="34655" PostHistoryTypeId="4" PostId="16259" RevisionGUID="13b75956-ff37-4195-9a54-5f4d4ae5da83" CreationDate="2011-07-19T15:03:42.360" UserId="1685" Comment="Clarified title, cleaned up grammar errors in question.  " Text="What are the key differences between brats in Germany and the USA?" />
  <row Id="34656" PostHistoryTypeId="24" PostId="16259" RevisionGUID="13b75956-ff37-4195-9a54-5f4d4ae5da83" CreationDate="2011-07-19T15:03:42.360" Comment="Proposed by 1685 approved by 60 edit id of 233" />
  <row Id="34659" PostHistoryTypeId="2" PostId="16278" RevisionGUID="60964686-e960-41c4-842c-ac69ba82a021" CreationDate="2011-07-19T17:06:32.533" UserId="67" Text="Depending on the style of pizza you're going for, it might not take any effort at all.&#xD;&#xA;&#xD;&#xA;Some pizzarias just use crushed tomatoes, and nothing more.&#xD;&#xA;&#xD;&#xA;If I'm working from canned, I'll use whole peeled, slice then in half to remove most of the seeds, then crush them.  When I'm using fresh, I just slice them and place them on the pie.&#xD;&#xA;&#xD;&#xA;(then add garlic &amp; herbs on top of the tomatoes, which gives you a chance to vary the amount for each person's tastes)" />
  <row Id="34660" PostHistoryTypeId="2" PostId="16279" RevisionGUID="62056d82-b427-4912-8609-482633bc41c7" CreationDate="2011-07-19T17:55:19.250" UserId="4086" Text="There is this wierd coating on almost all of my dishes after having washed them in the dish water. I am using an automatic detergent, highest how water setting." />
  <row Id="34661" PostHistoryTypeId="1" PostId="16279" RevisionGUID="62056d82-b427-4912-8609-482633bc41c7" CreationDate="2011-07-19T17:55:19.250" UserId="4086" Text="How come my dishwasher leaves grime on dishes?" />
  <row Id="34662" PostHistoryTypeId="3" PostId="16279" RevisionGUID="62056d82-b427-4912-8609-482633bc41c7" CreationDate="2011-07-19T17:55:19.250" UserId="4086" Text="&lt;equipment&gt;" />
  <row Id="34663" PostHistoryTypeId="2" PostId="16280" RevisionGUID="3778e3f0-0256-4158-8d1f-3c4629c49491" CreationDate="2011-07-19T19:48:23.637" UserId="6499" Text="Found the second answer to my question.  Per each cup of gluten free flour, add one tsp of xanthan gum!  Woo hoo!" />
  <row Id="34664" PostHistoryTypeId="2" PostId="16281" RevisionGUID="067c18c2-b48f-4e24-9f5a-b46fb698bd1e" CreationDate="2011-07-19T19:56:24.257" UserId="3348" Text="I had a friend who had something like this happening, and it turned out it was because of a change in the formula of the powdered detergent she was using (I think it was a reduction in phosphates). What happened was that she suddenly got a white residue on everything in the dishwasher after buying a new box of the same stuff she'd been using for years. The manufacturer had changed the formula to comply with regulations, and hadn't got things quite right.&#xD;&#xA;&#xD;&#xA;If it's the same thing, you might try switching to a gel detergent--apparently they don't have the same issues." />
  <row Id="34665" PostHistoryTypeId="2" PostId="16282" RevisionGUID="e86db623-6ba9-4daa-a652-78d318d48f93" CreationDate="2011-07-19T23:08:04.230" UserId="1129" Text="I just discovered the fascinating world of tempering chocolate.  I've read about it before, but I never tried it until recently.  &#xD;&#xA;So, being the adventurous fellow that I am, I tried making my own chocolate-coated ice cream bars.  &#xD;&#xA;&#xD;&#xA;My first attempts were not successful.  I ended up with melt-in-your-hand chocolate, which is exactly what I was trying to avoid.  &#xD;&#xA;&#xD;&#xA;It might be as simple as not having tempered the chocolate properly, but before I experiment too much more, I wanted to know if I could be successful at all.&#xD;&#xA;&#xD;&#xA;Is it possible to make a chocolate-coated ice cream bar that doesn't melt all over your fingers?" />
  <row Id="34666" PostHistoryTypeId="1" PostId="16282" RevisionGUID="e86db623-6ba9-4daa-a652-78d318d48f93" CreationDate="2011-07-19T23:08:04.230" UserId="1129" Text="No-melt chocolate coating on ice cream bars" />
  <row Id="34667" PostHistoryTypeId="3" PostId="16282" RevisionGUID="e86db623-6ba9-4daa-a652-78d318d48f93" CreationDate="2011-07-19T23:08:04.230" UserId="1129" Text="&lt;chocolate&gt;&lt;ice-cream&gt;&lt;tempering&gt;" />
  <row Id="34668" PostHistoryTypeId="25" PostId="16270" RevisionGUID="5a0164a2-b942-4ed8-8b6f-f0c20b4c84f6" CreationDate="2011-07-20T02:55:31.813" Comment="http://twitter.com/#!/StackCooking/status/93514344771497984" />
  <row Id="34669" PostHistoryTypeId="2" PostId="16283" RevisionGUID="a4f60f5d-091d-4360-8954-64e61e9fe568" CreationDate="2011-07-20T05:18:52.280" UserId="6563" Text="I have also dabbled in tempering chocolate, but have never been able to get something that you could hold for a while without melting in your hands.  I've also never tried coating ice cream bars.&#xD;&#xA;&#xD;&#xA;I **think** you should be able to do it with a high fat(butter, cocoa butter, coconut oil) chocolate mixture.  It will probably seem like entirely too much fat, but that is going to firm up and become a shell when wrapped around something cold and creamy.  [Here's a recipe for &quot;magic shell&quot;][1] (I'm sure that is actually trademarked by Hersheys) that that goes something like 2:3 cocoanut oil to chocolate.  That should give you something that resists dripping down your hand.&#xD;&#xA;&#xD;&#xA;Then again, you could always just make ice cream pops instead.  Just shove a popcicle stick in it and you have clean hands, but that's not what you asked.&#xD;&#xA;&#xD;&#xA;  [1]: http://accidentalvegetarian.blogspot.com/2007/07/homemade-magic-shell.html" />
  <row Id="34670" PostHistoryTypeId="2" PostId="16284" RevisionGUID="258ee94f-83f9-4ebf-9a3f-48464d2a6b04" CreationDate="2011-07-20T10:32:29.230" UserId="6805" Text="Organic Valley Heavy Whipping Cream (NOT the Ultra junk). I had to get my local health food store to special order me some, because all they carried was the Ultra junk, but they were very nice about it. I used one right away, then froze the rest. I've read frozen cream doesn't whip good, but I'm using it mostly for sauce anyway.&#xD;&#xA;http://www.organicvalley.coop/products/cream/heavy-whipping-cream/&#xD;&#xA;&#xD;&#xA;BTW, I found Organic Valley by doing a label search for heavy creams. Organic Valley was the ONLY one I could find without carrageenan. Hopefully as more and more people sensitive to carrageenan complain, as well as non-sensitive people failing to whip the cream with carrageenan, commercial dairies might get a clue and stop adding the nasty stuff to cream." />
  <row Id="34671" PostHistoryTypeId="2" PostId="16285" RevisionGUID="1f10b97c-490d-4c78-821e-810b6d78f992" CreationDate="2011-07-20T11:18:45.130" UserId="6279" Text="This is (most likely) a hard water issue. There are trace levels of minerals (calcium) in the water and when it dries the minerals are left behind.&#xD;&#xA;&#xD;&#xA;There are commercial products that will help with this. 'Jet Dry' is the most common of these and I have found that it works quite well.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34672" PostHistoryTypeId="2" PostId="16286" RevisionGUID="2555387d-8323-44d0-9da7-55622e571edf" CreationDate="2011-07-20T12:11:26.437" UserId="5600" Text="I froth my milk using the steam wand on my espresso machine.  With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time.  However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time.  What could be causing this?  Could it be differences in the fat content?  (They are both labeled &quot;whole&quot;.)  Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass-fed?" />
  <row Id="34673" PostHistoryTypeId="1" PostId="16286" RevisionGUID="2555387d-8323-44d0-9da7-55622e571edf" CreationDate="2011-07-20T12:11:26.437" UserId="5600" Text="Frothing Milk: Variations by Milk Type?" />
  <row Id="34674" PostHistoryTypeId="3" PostId="16286" RevisionGUID="2555387d-8323-44d0-9da7-55622e571edf" CreationDate="2011-07-20T12:11:26.437" UserId="5600" Text="&lt;coffee&gt;&lt;milk&gt;&lt;espresso&gt;&lt;foam&gt;" />
  <row Id="34675" PostHistoryTypeId="5" PostId="16285" RevisionGUID="e6d8cae4-1ff2-4430-9fb9-1d67f92a99e6" CreationDate="2011-07-20T15:14:30.770" UserId="6279" Comment="added 440 characters in body" Text="This is (most likely) a hard water issue. There are trace levels of minerals (calcium) in the water and when it dries the minerals are left behind. This leaves a white film that is not dangerous but is unsightly. &#xD;&#xA;&#xD;&#xA;There are commercial products that will help with this. 'Jet Dry' is the most common of these and I have found that it works quite well. There are competitive brands out there which report to do the same. &#xD;&#xA;&#xD;&#xA;You may also need to &quot;clean your dishwasher&quot; (sounds odd, I know). Again I point you towards a commercially available product, CLR. Basically you put some CLR in your empty dishwasher and run it. The exact instructions are on the bottle. &#xD;&#xA;&#xD;&#xA;(*This is not a paid endorsement of either Jet Dry or CLR*)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34676" PostHistoryTypeId="5" PostId="16248" RevisionGUID="670153fa-8073-4878-918e-6e9f5cf80072" CreationDate="2011-07-20T15:19:32.483" UserId="160" Comment="linkify + random grammar &amp; spelling cleanup" Text="This may not be a great answer, but &lt;a href=&quot;http://www.bobsredmill.com/&quot;&gt;Bob's Red Mill&lt;/a&gt; makes a great all-purpose, gluten-free flour that is 1:1. They also provide suggestions of the amount of xanthan gum to use, depending on the application (muffins, bread, pie crust, etc). Since cake flour has less gluten than all purpose, and bread flour has the most gluten...you can vary the amount of xanthan gum to simulate this without gluten." />
  <row Id="34677" PostHistoryTypeId="24" PostId="16248" RevisionGUID="670153fa-8073-4878-918e-6e9f5cf80072" CreationDate="2011-07-20T15:19:32.483" Comment="Proposed by 160 approved by 60 edit id of 235" />
  <row Id="34678" PostHistoryTypeId="2" PostId="16287" RevisionGUID="ed85887b-bd38-4c8f-bd3c-d8be9930336a" CreationDate="2011-07-20T16:55:38.803" UserId="6806" Text="If you don't have time to cook it down enough for the pizza sauce consistency, try adding 1 can of tomato paste to it while you're cooking down. That is a &quot;quick&quot; trick for getting it right for pizza." />
  <row Id="34679" PostHistoryTypeId="25" PostId="16279" RevisionGUID="c39aa2b3-f71a-4e87-95b5-af3200fc2fec" CreationDate="2011-07-20T17:55:32.123" Comment="http://twitter.com/#!/StackCooking/status/93740837229428737" />
  <row Id="34680" PostHistoryTypeId="2" PostId="16288" RevisionGUID="f7a44e0b-6dc5-431b-a287-d07ed9c0ffb2" CreationDate="2011-07-20T18:01:10.597" UserId="6279" Text="**[Bratwurst][1]** is a sausage made up of Beef, Pork and Veal. There are significant differences in the flavors of meat around the world. Breeds of pork and beef especially have developed regional flavors based on breeding and feeding practices. For veal the young beef is still young enough and feeding practices standardized such that the veal portion of bratwurst should not create a difference. The combinations of the various meats, the additional seasoning and the use of marinade or even poaching the meat (in beer) can create notable differences in the final flavor. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Bratwurst" />
  <row Id="34681" PostHistoryTypeId="2" PostId="16289" RevisionGUID="1382a8bc-b1bd-4908-be83-9b2cd078511f" CreationDate="2011-07-20T18:24:20.103" UserId="6806" Text="In short - gel mats are GREAT! &#xD;&#xA;My husband has foot problems and I just found my legs were tired when standing in the kitchen for long durations. We ordered one gelpro mat and then found we were sliding it from in front of the sink to in front of the stove (and fighting over it) so we ordered another. Yes, they are expensive, but I would suggest they are well worth it. They eased foot pain, definitely. " />
  <row Id="34682" PostHistoryTypeId="2" PostId="16290" RevisionGUID="ec21f69c-edb5-4373-bc25-432dc341f169" CreationDate="2011-07-20T19:22:48.420" UserId="6808" Text="I find that crushed tomatoes work fine for pizza sauce. I dice 1 - 1.5 large Spanish onions, sautee with 3-4 cloves of garlic in olive oil until soft, then add a can of crushed tomatoes, some salt, oregano and some dried chili flakes. (I like a somewhat spicy sauce, so I often add extra garlic and/or chili flakes). Simmer off some of the extra liquid from the tomatoes, give everything a chance to break down, and you should be good to go. If you find that it's too thin for your taste, add extra onions or another vegetable like bell peppers and puree the whole thing.&#xD;&#xA;&#xD;&#xA;Definitely avoid adding extra liquid (like your white wine)." />
  <row Id="34683" PostHistoryTypeId="2" PostId="16291" RevisionGUID="50b77125-8b6b-4227-8013-f55f8dd81e4f" CreationDate="2011-07-20T19:38:05.107" UserId="6808" Text="There are a few solutions:&#xD;&#xA;&#xD;&#xA;1) You could try loading fewer dishes (if it's food-related residue)&#xD;&#xA; or &#xD;&#xA;2) Add a liquid rinse aid to the wash cycle (your dishwasher should have a separate compartment for it)." />
  <row Id="34684" PostHistoryTypeId="2" PostId="16292" RevisionGUID="48f3bbc0-65ee-41b5-b01f-01e127310e09" CreationDate="2011-07-20T19:44:41.717" UserId="6808" Text="Do not use Goo Gone on anything you'll be eating from - it's okay to use it on the outside of a food container to remove label residue, but many plastics absorb chemicals, so I'd be careful using it to &quot;clean&quot; an entire Tupperware container. Even if you wash the container thoroughly with soap and water afterward, it will likely still smell like Goo Gone.&#xD;&#xA;&#xD;&#xA;Soaking in a hot water + grease-cutting detergent is your best best. Products with citrus in them will work best, but still require a decent amount of scrubbing." />
  <row Id="34685" PostHistoryTypeId="25" PostId="16282" RevisionGUID="48370331-11b8-4150-b38e-34ebd9f2891c" CreationDate="2011-07-20T20:55:43.783" Comment="http://twitter.com/#!/StackCooking/status/93786185746489344" />
  <row Id="34686" PostHistoryTypeId="2" PostId="16293" RevisionGUID="38b814da-ad88-4f65-9b90-8d124b9b575d" CreationDate="2011-07-20T21:58:29.283" UserId="1833" Text="We live in a world full of intellectual property. For a long time now, engineering has used patenting to secure monetization from a particular invention. However, many &quot;soft&quot;, e.g. untangeable, topics like computer software are patentable in several countries, with very mixed results (e.g., real inventors can't afford patenting, mathematical formulae being patented etc.). With engineering coming into food world, genetically modified vegetables and fruits become patented (e.g. Monsanto).&#xD;&#xA;&#xD;&#xA;It all makes me wonder: to what extent are patents for food and in particular for recipes are possible in this world? Would it be possible for someone to patent something like lasagne bolognese and require license fees from cooks all over the world?" />
  <row Id="34687" PostHistoryTypeId="1" PostId="16293" RevisionGUID="38b814da-ad88-4f65-9b90-8d124b9b575d" CreationDate="2011-07-20T21:58:29.283" UserId="1833" Text="Are literally patented recipes possible in this world?" />
  <row Id="34688" PostHistoryTypeId="3" PostId="16293" RevisionGUID="38b814da-ad88-4f65-9b90-8d124b9b575d" CreationDate="2011-07-20T21:58:29.283" UserId="1833" Text="&lt;recipe&gt;" />
  <row Id="34689" PostHistoryTypeId="25" PostId="16217" RevisionGUID="c47b3bc5-a23c-4d60-b5e8-46adca7888e7" CreationDate="2011-07-20T23:55:43.680" Comment="http://twitter.com/#!/StackCooking/status/93831483520851968" />
  <row Id="34690" PostHistoryTypeId="2" PostId="16294" RevisionGUID="efed555f-0a7b-40a3-a6d2-d264adaeb3e2" CreationDate="2011-07-21T00:36:50.320" UserId="6791" Text="To @Cos point, it's likely a water chemistry problem that a good water treatment company should be able to diagnose for you for free... Hard water is from hard elements like calcium... What we had was this odd white film and sliminess around faucets. It never hardened into calcium... What happened to us was this:&#xD;&#xA;&#xD;&#xA;    1) We live close to the ocean&#xD;&#xA;    2) There are too many people living in our area for the aquafer to keep up&#xD;&#xA;    3) The excessive draw on the freshwater aquafer causes salt water from the ocean to leach into the aquafer&#xD;&#xA;    4) The local water authority adds chemicals to help the aquafer&#xD;&#xA;    5) Those chemicals cause the white slime described above...&#xD;&#xA;&#xD;&#xA;So Culligan adjusted the resin bed in our water softener to counteract the chemicals that our county water authority added... &#xD;&#xA;&#xD;&#xA;Either way, this is a free test that someone like Culligan will do for you... &#xD;&#xA;&#xD;&#xA;Btw, one way to tell if this is your problem is that Jet Dry did little to nothign to help us..." />
  <row Id="34691" PostHistoryTypeId="5" PostId="16294" RevisionGUID="15301a54-d7a1-41d9-ac37-f275521d5276" CreationDate="2011-07-21T01:18:46.087" UserId="41" Comment="added 121 characters in body" Text="As [Cos Callis mentions][1], it's likely a water chemistry problem that a good water treatment company should be able to diagnose for you for free. Hard water is from hard elements like calcium.&#xD;&#xA;&#xD;&#xA;What we had was this odd white film and sliminess around faucets; it never hardened into calcium, what happened to us was this:&#xD;&#xA;&#xD;&#xA;  1. We live close to the ocean;&#xD;&#xA;  2. There are too many people living in our area for the aquifer to keep up;&#xD;&#xA;  3. The excessive draw on the freshwater aquifer causes salt water from the ocean to leach into the aquifer;&#xD;&#xA;  4. The local water authority adds chemicals to help the aquifer;&#xD;&#xA;  5. Those chemicals cause the white slime described above;&#xD;&#xA;  6. Culligan adjusted the resin bed in our water softener to counteract the chemicals that our county water authority added.&#xD;&#xA;&#xD;&#xA;Either way, this is a free test that someone like Culligan will do for you.&#xD;&#xA;&#xD;&#xA;By the way, one way to tell if this is your problem is that Jet Dry did little to nothing to help us...&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16279/how-come-my-dishwasher-leaves-grime-on-dishes/16285#16285" />
  <row Id="34692" PostHistoryTypeId="2" PostId="16295" RevisionGUID="75c86b64-666c-40f0-b562-d3b2d4f28757" CreationDate="2011-07-21T02:43:07.717" UserId="6279" Text="Recipes (and product names) are more covered under copywrite laws than patents, though I believe patents are technically possible. Away from your television, patent and copywrite laws are really all about damages. If I &quot;duplicate&quot; the recipe for Heinz ketchup and make it for myself and my family, the Heinz company is unlikely to care a whit that I have done so. On the other hand if I steal their recipe and try to sell Hines Catch-up then I am invading their business and effectively stealing from them, and they should be protected by law. If I take the freely published &quot;Tollhouse&quot; recipe and make cookies which I label as such to sell at the church bake-sale, Nestle's is unlikely to care...on the other hand if I use that recipe to mass-manufacture cookies, package them and label the package as &quot;Tollhouse&quot; Nestles will make hay over the name not the recipe. &#xD;&#xA;&#xD;&#xA;Effective counter marketing should neutralize any serious attempt to limit access to common names. If someone tries to say you can't serve &quot;Lasagne Bolognese&quot; in your restaurant because they own either the patent or the copywrite you can quickly start serving &quot;Lasagne Rassie&quot; instead. The high cost of starting a claim against you and the low cost of you making it 'go away' will protect the public from such silliness. " />
  <row Id="34693" PostHistoryTypeId="25" PostId="16293" RevisionGUID="1bc2af3c-e2e7-434d-91cf-b6a1103e03e8" CreationDate="2011-07-21T05:55:45.050" Comment="http://twitter.com/#!/StackCooking/status/93922083779772416" />
  <row Id="34694" PostHistoryTypeId="2" PostId="16296" RevisionGUID="9631b31f-bf7d-45e8-aec8-951ea3bbeb93" CreationDate="2011-07-21T06:10:26.493" UserId="6345" Text="I'm used to cooking basmati, which can stand on its own with just a few spices and a little butter.  With jasmine rice, I come away disappointed; the rice never seems to bring anything to the dish, and generally comes off a little bland, even with fairly potent flavorings.&#xD;&#xA;&#xD;&#xA;Is there some technique or trick specific to jasmine rice that I should be using?  Are there particularly good flavor/ingredient combos for jasmine rice I can use?" />
  <row Id="34695" PostHistoryTypeId="1" PostId="16296" RevisionGUID="9631b31f-bf7d-45e8-aec8-951ea3bbeb93" CreationDate="2011-07-21T06:10:26.493" UserId="6345" Text="How can I get more flavorful jasmine rice?" />
  <row Id="34696" PostHistoryTypeId="3" PostId="16296" RevisionGUID="9631b31f-bf7d-45e8-aec8-951ea3bbeb93" CreationDate="2011-07-21T06:10:26.493" UserId="6345" Text="&lt;rice&gt;&lt;jasmine-rice&gt;" />
  <row Id="34697" PostHistoryTypeId="2" PostId="16297" RevisionGUID="abccebbc-fa00-48fc-850f-1f7d214ea3c6" CreationDate="2011-07-21T06:45:07.957" UserId="6531" Text="A few things come to mind:&#xD;&#xA;&#xD;&#xA;Before cooking:&#xD;&#xA;&#xD;&#xA;Cook the rice in coconut milk, maybe with a piece of ginger&#xD;&#xA;&#xD;&#xA;or&#xD;&#xA;&#xD;&#xA;Put a teaspoon or two of cumin seeds in the cooking water&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;After cooking:&#xD;&#xA;&#xD;&#xA;Mix with fried scallions, ginger and mustard or cumin seeds" />
  <row Id="34698" PostHistoryTypeId="2" PostId="16298" RevisionGUID="c5eeff91-7477-47d4-b2ad-1981f4aadaaa" CreationDate="2011-07-21T08:22:48.257" UserId="6459" Text="There are different kinds of intellectual property, and it's important to understand the differences to answer your question.&#xD;&#xA;&#xD;&#xA;a) Trademarks. These are the &quot;names of things&quot;. Using a similar name to an existing product, which (in the court's eyes) would &quot;cause confusion to the customer&quot; is not allowed. Thus Coke and Pepsi might ultimately be the same sugared water, but the names are very different. If I started selling sugared water as Pepsie that would infringe on their trademark. On the other hand if I wrote a game for say an iPhone about a boy (Pepe) and called it PepSee that would likely be ok. &#xD;&#xA;&#xD;&#xA;By international agreement some &quot;common names&quot; have become &quot;trademarked&quot; to their origin. For example if it doesn't come from Champagne in France, it's not Champagne. (It's &quot;Sparkling wine&quot;.) Feta Cheese (Greece), Port (Portugal), Parmesan (Italy) and so on have all successfully established that the origin of the product is key to the name.&#xD;&#xA;&#xD;&#xA;b) Copyrights. This affects published creative works like books, music, movies, computer programs, and so on. It is literally the &quot;right to copy&quot; the work. A cook-book for example is copyrighted - you can't just photo-copy and sell it. Whether the recipes in it can be copyrighted individually is probably a question for a lawyer, but I seriously doubt it. You can't re-publish a group of recipes from one source en-masse, but even small changes to a recipe would constitute sufficient change for it to be a &quot;new recipe&quot;.&#xD;&#xA;&#xD;&#xA;c) Patents. These are for &quot;inventions&quot; - traditionally physical things, although more lately patents have been issued for things like software techniques, and business processes. As far as I'm aware though no patent has ever been issued for a &quot;dish&quot;. One thing about patents, they have to be on original work. Therefore if any restaurant has ever made the dish before, that would constitute &quot;prior art&quot;. Clearly Italian food is pretty safe.&#xD;&#xA;&#xD;&#xA;In the case of GM grain, the product is the grain seed itself - they've patented the gene sequence, but obviously what you do with the grain is completely up to you. &#xD;&#xA;&#xD;&#xA;Patents are also expensive to enforce (via the courts) and are usually regional in scope (ie Patents granted in the US don't automatically apply in Europe and so on). Patenting &quot;common&quot; dishes is out of the question - I suspect it would be a very expensive exercise to patent even a new dish now - either it's so specific it's trivial to &quot;change sufficiently&quot; or it's so broad that prior art is trivial to demonstrate." />
  <row Id="34699" PostHistoryTypeId="25" PostId="16272" RevisionGUID="035cc145-a151-45f0-a6bf-7c1cebf36346" CreationDate="2011-07-21T08:55:44.690" Comment="http://twitter.com/#!/StackCooking/status/93967382577561600" />
  <row Id="34700" PostHistoryTypeId="2" PostId="16299" RevisionGUID="af8aba5c-3e9a-4f00-9020-51663f8a8f89" CreationDate="2011-07-21T09:03:40.653" UserId="6238" Text="Check how much protein your milk contains, that makes the main difference in the behaviour of the milk during frothing. See [CoffeeGeek][1] for a more detailed explanation.&#xD;&#xA;&#xD;&#xA;  [1]: http://coffeegeek.com/guides/frothingguide/milk" />
  <row Id="34701" PostHistoryTypeId="2" PostId="16300" RevisionGUID="e57dfd6e-9259-40a5-99dc-2d6bce135965" CreationDate="2011-07-21T09:18:09.913" UserId="6783" Text="Jasmine is specific as it has high GI index. As for the flavor, it is a bit bland on top, but should have a floral fragrance, so it is perfect for Thai, Indonesian, Malay and other far east recipes where you have very strong sauces or tastes from the main dish (where basmati would be best for Indian and middle eastern dishes).&#xD;&#xA;&#xD;&#xA;NOTE:&#xD;&#xA;I would not call myself a cook, but my Thai friend, whom I would, used to use a mix of three types of rice, some for texture and some for taste (SEA dishes). Also, I must say that I got aware of subtleties in taste of rice only after few months of heavy rice diet.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34702" PostHistoryTypeId="2" PostId="16301" RevisionGUID="aa03c43b-a71d-4d4b-b5eb-dc0d18a6e56a" CreationDate="2011-07-21T09:31:19.953" UserId="4638" Text="It depends on how broad your definition of &quot;recipe&quot; is. &#xD;&#xA;&#xD;&#xA;First, as Cos Callis pointed out, a home cook won't be affected even if a recipe was patented. IP law (=intelectual property) is a matter of civil law, not criminal law. If you hit someone over the head, this is criminal law and the country where this happened will sue you and put you in jail even if the victim says to please not do it because they don't want you to go to jail. You are guilty of a crime the moment you did it. &#xD;&#xA;&#xD;&#xA;In civil law, you can do whatever you please. But if somebody comes and says you hurt them (by breaking a contract, infringing on their trade mark, etc.) they sue you for damages. In Europe, you pay for their losses and trial costs. In the USA, they get awarded punitory damages which are usually multiple times their losses. But in either case, no patent holder has a financial interest in sueing a home cook (remember that sueing torrenters is a financial loss for RIAA even when they get 5-digit sums per song). And this being civil law, you are not guilty of anything until they point theif finger at you, even if what you did would be enough for a judge to find you guilty in court. &#xD;&#xA;&#xD;&#xA;A restaurant, on the other hand, could have something to fear if recipes were patentable. A patent can be rewarded on either a device or on a technological process. A food item is not a device, so this is not possible. It would be feasible to see a recipe as a technological process, but to get a patent on it, it should be new and have some complexity. This is both not true for the processes used in traditional home and restaurant recipes. Whisking egg whites is as unpatentable as the wheel. Lasagne bolognese as a whole is unpatentable too, as well as newer variations of it. And even if a completely new recipe is invented, it will probably not be complicated enough, or will just consist of unpatentable steps. &#xD;&#xA;&#xD;&#xA;The cases where a patent can be granted is in industrial scale food production. The machines which are used there can be certainly patented as devices. But the process itself can also get patented. For example, producing the mix for reconstituted mashed potatoes is covered by patents.&#xD;&#xA;&#xD;&#xA;&gt; U.S. Patent 1025373, titled &quot;Dehydrate Potatoes and Process of Preparing the Same&quot;, and describing a product that was to be reconstituted in hot water, was applied for in 1905 and granted in 1912.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; Flake-form instant mashed potatoes date back at least to 1954, when two United States Department of Agriculture researchers were issued a patent for &quot;Drum drying of cooked mashed potatoes&quot; (U.S. Patent 2759832), which describes the end product specifically being &quot;as a thin sheet or flake&quot;.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&gt; In 1962, Canadian scientist Edward A. Asselbergs was issued U.S. Patent 3260607, entitled &quot;Preparation of dehydrated cooked mashed potato&quot;, for a particular industrial method of producing the product.&#xD;&#xA;&#xD;&#xA;All of this is independent of trademark law. Trademark law means that you can het sued for selling &quot;Hines catch-up&quot;, no matter whether you put ketchup ofr milk in the bottle. But you can sell ketchup made with their recipe with another name, and neither trademark nor patent law makes it illegal. " />
  <row Id="34703" PostHistoryTypeId="2" PostId="16302" RevisionGUID="c99581f7-f5ca-4330-a378-c40173223757" CreationDate="2011-07-21T10:15:41.627" UserId="3203" Text="Let your milk age a bit, a day or two extra in the fridge should fix the problem&#xD;&#xA;&#xD;&#xA;Your local milk is too fresh" />
  <row Id="34704" PostHistoryTypeId="2" PostId="16303" RevisionGUID="9effa4fc-b0ae-4f51-857b-6eb508a8ece5" CreationDate="2011-07-21T11:50:59.887" UserId="2167" Text="I'm putting together an asian sauce to throw over some steamed greens &amp; have made it a bit too salty (it contains soy, fish &amp; oyster sauce).&#xD;&#xA;&#xD;&#xA;What can I add to cut back the saltiness?" />
  <row Id="34705" PostHistoryTypeId="1" PostId="16303" RevisionGUID="9effa4fc-b0ae-4f51-857b-6eb508a8ece5" CreationDate="2011-07-21T11:50:59.887" UserId="2167" Text="What flavour can cut through salt?" />
  <row Id="34706" PostHistoryTypeId="3" PostId="16303" RevisionGUID="9effa4fc-b0ae-4f51-857b-6eb508a8ece5" CreationDate="2011-07-21T11:50:59.887" UserId="2167" Text="&lt;sauce&gt;&lt;salt&gt;&lt;asian-cuisine&gt;" />
  <row Id="34707" PostHistoryTypeId="25" PostId="16296" RevisionGUID="7843f9fd-00ba-41e5-8a40-60df3d9ef3b5" CreationDate="2011-07-21T11:55:44.627" Comment="http://twitter.com/#!/StackCooking/status/94012680930738176" />
  <row Id="34708" PostHistoryTypeId="5" PostId="16286" RevisionGUID="23f23399-6c39-4457-aadd-c5e6b26aad63" CreationDate="2011-07-21T12:04:19.113" UserId="5600" Comment="Added nutritional content of the milks." Text="I froth my milk using the steam wand on my espresso machine.  With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time.  However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time.  What could be causing this?  Could it be differences in the fat content?  (They are both labeled &quot;whole&quot;.)  Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass-fed?&#xD;&#xA;&#xD;&#xA;**Update:** The local milk is homogenized and pasteurized.  It does not say anything about ultra-pasteurization (*i.e.*, [HTST *vs.* ESL][1]).  The &quot;national brand&quot; milk is homogenized and apparently comes in both &quot;pasteurized&quot; and &quot;ultra-pasteurized&quot; forms.  I'm not sure which one I usually get, but if I had to guess I'd say it's ultra-pasteurized (*i.e.*, ultra-heat treated) because the national brand usually has a sell-by date at least a week after the local milk's expiration. According to their nutrition labels, both have the exact same nutritional content *except*:&#xD;&#xA;&#xD;&#xA;* **Sugar** (per cup)&lt;br /&gt;National: 11g&lt;br /&gt;Local: 12g&#xD;&#xA;* **Cholesterol** (per cup)&lt;br /&gt;National: 30mg&lt;br /&gt;Local: 35mg&#xD;&#xA;* **Vitamin C** (% of Daily Value per cup)&lt;br /&gt;National: 0%&lt;br /&gt;Local: 4%&#xD;&#xA;* **Vitamin A** (% of Daily Value per cup)&lt;br /&gt;National: 4%&lt;br /&gt;Local: 6%&#xD;&#xA;&#xD;&#xA;Protein content is reported as identical.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasteurization" />
  <row Id="34709" PostHistoryTypeId="2" PostId="16304" RevisionGUID="d7b030b2-1137-4fc5-ab19-856738420035" CreationDate="2011-07-21T12:13:38.700" UserId="5600" Text="The classic way to compensate for saltiness (especially in Asian cuisine) is to add something sweet (usually sugar), which tricks one's taste-buds into thinking that the food is less salty.  I seem to recall reading a section on this phenomenon in [On Food and Cooking][1], but my copy is back home.  I'll try and post an excerpt later today.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/On_Food_and_Cooking" />
  <row Id="34710" PostHistoryTypeId="5" PostId="16304" RevisionGUID="8485bd68-e660-461f-886a-2e25e139a419" CreationDate="2011-07-21T12:21:07.540" UserId="5600" Comment="added 192 characters in body" Text="The classic way to compensate for saltiness (especially in Asian cuisine) is to add something sweet (usually sugar), which tricks one's taste-buds into thinking that the food is both less salty and less sweet.  (Ever wonder why a can of cola has 45+ mg of sodium?  It's there partially to mask all the sweetness which gives you a sugar rush, and simultaneously make you thirstier!)  I seem to recall reading a section on this phenomenon in [On Food and Cooking][1], but my copy is back home.  I'll try and post an excerpt later today.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/On_Food_and_Cooking" />
  <row Id="34711" PostHistoryTypeId="2" PostId="16305" RevisionGUID="38b9cd13-b4d8-46ea-bbe4-718f726f1eca" CreationDate="2011-07-21T12:59:45.420" UserId="2391" Text="If you have (or add) spinach in with those greens I wouldn't worry. Spinach dishes can take a lot of salt before they taste over salted. " />
  <row Id="34712" PostHistoryTypeId="5" PostId="16295" RevisionGUID="b78165a1-4407-4879-9203-5fc1549c437a" CreationDate="2011-07-21T13:29:24.333" UserId="6279" Comment="edited body" Text="Recipes (and product names) are more covered under trademark laws than patents, though I believe patents are technically possible. Away from your television, patent and trademark laws are really all about damages. If I &quot;duplicate&quot; the recipe for Heinz ketchup and make it for myself and my family, the Heinz company is unlikely to care a whit that I have done so. On the other hand if I steal their recipe and try to sell Hines Catch-up then I am invading their business and effectively stealing from them, and they should be protected by law. If I take the freely published &quot;Tollhouse&quot; recipe and make cookies which I label as such to sell at the church bake-sale, Nestle's is unlikely to care...on the other hand if I use that recipe to mass-manufacture cookies, package them and label the package as &quot;Tollhouse&quot; Nestles will make hay over the name not the recipe. &#xD;&#xA;&#xD;&#xA;Effective counter marketing should neutralize any serious attempt to limit access to common names. If someone tries to say you can't serve &quot;Lasagne Bolognese&quot; in your restaurant because they own either the patent or the trademark you can quickly start serving &quot;Lasagne Rassie&quot; instead. The high cost of starting a claim against you and the low cost of you making it 'go away' will protect the public from such silliness. " />
  <row Id="34713" PostHistoryTypeId="2" PostId="16306" RevisionGUID="d342c67d-71be-4857-8964-a3ef64cbb243" CreationDate="2011-07-21T13:38:47.643" UserId="5185" Text="It sounds like a very hard problem. Chocolate, like many impure mixtures, melts gradually. But you want it to be slightly soft at -18C (else it shatters) and not very soft at +35C (else it really melts in your hand). That means its melting traject has to span more than 50 degrees C." />
  <row Id="34714" PostHistoryTypeId="2" PostId="16307" RevisionGUID="87cabf1b-6e78-434b-8344-64e6ab64ccee" CreationDate="2011-07-21T13:59:25.717" UserId="5185" Text="Alcohol is a better solvent than water for many chemicals, in particular for &quot;non-polar&quot; chemicals. This still works when mixed with water (as in rum), as alcohol works like soap in that respect. But unlike soap, alcohol doesn't add a significant flavor of its own.&#xD;&#xA;&#xD;&#xA;Rum is of course not just alcohol, so you do get those flavors as well. " />
  <row Id="34715" PostHistoryTypeId="2" PostId="16308" RevisionGUID="5fb87c5a-5568-49a9-b6d6-4044d4373103" CreationDate="2011-07-21T14:08:34.977" UserId="5185" Text="Both CO2 and N2O should be sold as &quot;food safe&quot;. N2O is commonly used for whipped cream. I can't vouch for mechanical compatibility, though." />
  <row Id="34716" PostHistoryTypeId="25" PostId="16303" RevisionGUID="707dc942-68fa-4c34-a3f2-1f41c4df0a3d" CreationDate="2011-07-21T14:55:44.710" Comment="http://twitter.com/#!/StackCooking/status/94057980026306560" />
  <row Id="34717" PostHistoryTypeId="5" PostId="16304" RevisionGUID="5319ae95-38a5-4120-b685-3c541c76815d" CreationDate="2011-07-21T15:33:09.267" UserId="5600" Comment="added 880 characters in body" Text="The classic way to compensate for saltiness (especially in Asian cuisine) is to add something sweet (usually sugar), which tricks one's taste-buds into thinking that the food is both less salty and less sweet.  (Ever wonder why a can of cola has 45+ mg of sodium?  It's there partially to mask all the sweetness which gives you a sugar rush, and simultaneously make you thirstier!)  I seem to recall reading a section on this phenomenon in [On Food and Cooking][1], but my copy is back home.  I'll try and post an excerpt later today.&#xD;&#xA;&#xD;&#xA;**Update**: I haven't gotten a chance to look at OFaC yet, however, I did find this study:&#xD;&#xA;&#xD;&#xA;* [*An overview of binary taste–taste interactions*][2] by Keast and Breslin.  Journal of Food Quality and Preference, 14 (2) 111–124.  March, 2003. Elsevier.&#xD;&#xA;&#xD;&#xA;It is a survey of research on both perceived and chemical reactions between different tastes.&#xD;&#xA;&#xD;&#xA;&gt; When compounds eliciting tastes are mixed many outcomes are possible, including perceptual enhancement and suppression, unmasking of a taste not initially observed, or possibly chemical synthesis of a new taste.&#xD;&#xA;&#xD;&#xA;The survey notes (see Sections 3.2 and 3.3):&#xD;&#xA;&#xD;&#xA;&gt;  At medium and high intensities/concentrations&#xD;&#xA;sweetness was generally suppressive of other basic tastes.&#xD;&#xA;&#xD;&#xA;and also&#xD;&#xA;&#xD;&#xA;&gt; Sweetness suppressed salty taste at moderate intensities.&#xD;&#xA;&#xD;&#xA;It goes on to note that at even higher concentrations sweetness and other tastes are symmetrically suppressive (*i.e.*, their tastes cancel each other out).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/On_Food_and_Cooking&#xD;&#xA;  [2]: http://www.sciencedirect.com/science/article/pii/S0950329302001106" />
  <row Id="34723" PostHistoryTypeId="2" PostId="16310" RevisionGUID="6fb874d4-ce1b-476a-bb48-706d738e5ae5" CreationDate="2011-07-21T17:16:17.947" UserId="6792" Text="So, I really want to improve my talent in the kitchen. I think I should start with the basics though. I've always concentrated on following recipes, or trying to emulate what I see on television, but I feel like without a good foundation on the basic skills in the kitchen, I will never *truly* improve.&#xD;&#xA;&#xD;&#xA;One example I can give is to the television show &quot;Worst Cooks in America&quot; on the Food Network. They basically bring those guys in, tell them how to cut correctly, which knives they should be using - then they move on and go over the proper way to sear meats, what heat to keep your pans at, how to season different things correctly, how much oil to use, the proper way to fry/saute - everything like that.&#xD;&#xA;&#xD;&#xA;I kind of just do everything my &quot;own&quot; way, and when I'm following a recipe I get off line or something, I just pretend I know what I'm doing, and that if I follow the steps, it will come out exactly as theirs did, which has been pretty false for the most part.&#xD;&#xA;&#xD;&#xA;How can I start to improve my basic cooking skills? Is there any books or anything I should pick up? Maybe any links online that go through how to get better and where to start?&#xD;&#xA;&#xD;&#xA;I eventually want to be able to just see what food is on sale in the grocery store, and be able to picture how I can create a meal with it, how I would season it, what would go great together, etc - as opposed to only buying things that match up with whatever recipe sounds good to me that night :)&#xD;&#xA;&#xD;&#xA;Thanks guys." />
  <row Id="34724" PostHistoryTypeId="1" PostId="16310" RevisionGUID="6fb874d4-ce1b-476a-bb48-706d738e5ae5" CreationDate="2011-07-21T17:16:17.947" UserId="6792" Text="Getting better in the kitchen" />
  <row Id="34725" PostHistoryTypeId="3" PostId="16310" RevisionGUID="6fb874d4-ce1b-476a-bb48-706d738e5ae5" CreationDate="2011-07-21T17:16:17.947" UserId="6792" Text="&lt;temperature&gt;&lt;knife-skills&gt;&lt;seasoning&gt;" />
  <row Id="34726" PostHistoryTypeId="2" PostId="16311" RevisionGUID="4c4d9eb9-d970-4c5f-989e-996ff6718c3c" CreationDate="2011-07-21T17:59:00.487" UserId="4817" Text="Although I have not tried this with jasmine rice, I think you can try cooking it like the Indian [pulao][1]. In a tbsp or two of neutral vegetable oil fry 2-3 cloves, 1-2 inches of cinnamon, and 4-5 whole cardamom pods. When spices release their flavor, add jasmine rice soaked for roughly half hour and drained. Fry the rice for a couple of minutes and then cook it in water, as you would usually do. The aromatic spices will impart a nice flavor to the rice. Alternatively, you can also add star anise or fried onion.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pilaf" />
  <row Id="34727" PostHistoryTypeId="2" PostId="16312" RevisionGUID="5bc462c1-0a18-4bb2-a033-e800c60dec0c" CreationDate="2011-07-21T17:59:01.223" UserId="1259" Text="I'm sure there are a million ways to do this, so my answer isn't &quot;right&quot;, it's just how I've learned. &#xD;&#xA;&#xD;&#xA;**Get a good cookbook and follow recipes from it**. Ideally, you want a cookbook that discusses the &quot;why&quot; as well as the &quot;how&quot;. I highly recommend [The Best Recipe][1] for this. They have detailed explanations of how they created the recipe and why certain things work. Having a good understanding of why will allow you to really understand the steps of a recipe, making it easier to improvise. &#xD;&#xA;&#xD;&#xA;**Look for some courses**. If you live near a major metro area, there is almost certainly somewhere to take some cooking courses for the home chef. Look for some 101 level courses. Our local cooking school / gadget shop / place I spend too much money is [Cooks Warehouse][2]. They have classes like Knife Skills, Pasta 101, Summer Veggies, Intro to Cheese Making, BBQ, etc. Take a class or two. &#xD;&#xA;&#xD;&#xA;**Ask and research questions here**. If you want to know &quot;how to...&quot; there's a good chance that there's already a good question on this site. Reading about [steak][3] for instance, you'll learn a TON, or look for [Beginner Cooks][4]. Do your research. If you don't find your question, ask away. There's no question at all that I've become a better cook because of this site. &#xD;&#xA;&#xD;&#xA;**Find someone to cook with**. My wife could cook pretty well, and I learned a lot from her. Later we made some friends and gained a neighbor who were professional chefs. Cooking in a kitchen with them, even if it's just helping, can be very helpful. You'll learn a ton. Don't be afraid to ask questions. &#xD;&#xA;&#xD;&#xA;**Cook the same dish over and over**. Find a dish you like and make it a couple of times from the same recipe. Then look it up online and look for some recipes that are different. Try those. Figure out what you like / didn't like about the recipes and identify what was different. Then start to try and make some changes off the top of your head (this is particularly common if you don't have something in the recipe, leave it out? substitute?). &#xD;&#xA;&#xD;&#xA;**Cook lots of different dishes**. Branch out a little and try some different things. Stew, pastry, cake, stir fry, etc. Trying a bunch of different things will give you an idea of what happens when you cook something low and slow vs hot and fast, dry heat / wet heat, etc. &#xD;&#xA;&#xD;&#xA;**What you are really looking for is a trusted source followed by experience**, both in depth and in breadth. The trusted source is important to make sure you are getting *experience doing the right thing*. Ideally, maybe you should start with just depth and nail one dish / technique after another, but that's boring, and if you're doing it at home, you have to eat the results. So breadth helps the home cook, even if that isn't what you'd do in culinary school. &#xD;&#xA;&#xD;&#xA;Practice and learn and you'll get there eventually. Fortunately, you need to eat every day, so there's plenty of opportunity. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Recipe-Editors-Cooks-Illustrated-Magazine/dp/0936184388&#xD;&#xA;  [2]: http://www.cookswarehouse.com/&#xD;&#xA;  [3]: http://cooking.stackexchange.com/search?q=steak&#xD;&#xA;  [4]: http://cooking.stackexchange.com/search?q=beginner%20%20cook" />
  <row Id="34728" PostHistoryTypeId="2" PostId="16313" RevisionGUID="11bc6f9d-74ed-4b0c-a4ad-f4f3b9fefb60" CreationDate="2011-07-21T18:11:14.647" UserId="641" Text="That's a very general question and difficult to answer in short.&#xD;&#xA;&#xD;&#xA;1. Knife skills. [Jaimie on Youtube][1]. Some others as well. The left hand is most important as you cannot easily cut your right hand (you can always try).&#xD;&#xA;&#xD;&#xA;2. Sauté technique. Put a pan on medium heat and leave it there. If you put it on high it might burn. After some minutes, splash a drop of water in the pan (one drop). You should hear it evaporate. Put the heat on high. Put a dash of fat in the pan (oil, butter, grease, you name it). Swirl the pan around a bit. When you see 'waves' on the oil, it's hot. Go and sauté.&#xD;&#xA;&#xD;&#xA;3. If your product is too big or thick for sautéing, go ahead and sauté anyway. Once it's nice on the outside, put some cold liquid in (water, wine, brandy, whatever). Put the heat on low. Put a lid on. Wait.&#xD;&#xA;&#xD;&#xA;With these three lessons learned, you can do most basic cooking.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/results?search_query=knife%20skills&amp;aq=f" />
  <row Id="34729" PostHistoryTypeId="2" PostId="16314" RevisionGUID="d0fb50ef-7f75-41a3-adad-993d86e3ef02" CreationDate="2011-07-21T18:12:40.650" UserId="2954" Text="I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate for doing a soup? I am looking for the lowest cost option." />
  <row Id="34730" PostHistoryTypeId="1" PostId="16314" RevisionGUID="d0fb50ef-7f75-41a3-adad-993d86e3ef02" CreationDate="2011-07-21T18:12:40.650" UserId="2954" Text="Which Parts of Chicken to Do a Chicken Soup?" />
  <row Id="34731" PostHistoryTypeId="3" PostId="16314" RevisionGUID="d0fb50ef-7f75-41a3-adad-993d86e3ef02" CreationDate="2011-07-21T18:12:40.650" UserId="2954" Text="&lt;soup&gt;" />
  <row Id="34732" PostHistoryTypeId="2" PostId="16315" RevisionGUID="7beeb7b7-d1b3-49f9-94ef-139a949d118e" CreationDate="2011-07-21T18:13:43.193" UserId="4442" Text="I learned a great deal from rouxbe.com, which is an online cooking school. It starts from the beginning and teaches you why as well as what. It's not free, but the quality is very high." />
  <row Id="34733" PostHistoryTypeId="2" PostId="16316" RevisionGUID="43723376-8e06-4ab3-a0e4-3d90f178a764" CreationDate="2011-07-21T18:18:13.707" UserId="2954" Text="I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new soup? What is their purpose in the soup? Flavor or something else? I am always looking for ways to cut my costs so any budget-cooking ideas welcomed!" />
  <row Id="34734" PostHistoryTypeId="1" PostId="16316" RevisionGUID="43723376-8e06-4ab3-a0e4-3d90f178a764" CreationDate="2011-07-21T18:18:13.707" UserId="2954" Text="How to use Bones in Soups?" />
  <row Id="34735" PostHistoryTypeId="3" PostId="16316" RevisionGUID="43723376-8e06-4ab3-a0e4-3d90f178a764" CreationDate="2011-07-21T18:18:13.707" UserId="2954" Text="&lt;soup&gt;&lt;budget-cooking&gt;&lt;bones&gt;" />
  <row Id="34736" PostHistoryTypeId="6" PostId="16314" RevisionGUID="f22f83aa-597f-4529-92bb-39f53ba83cd9" CreationDate="2011-07-21T18:19:31.553" UserId="2954" Comment="edited tags" Text="&lt;soup&gt;&lt;budget-cooking&gt;" />
  <row Id="34738" PostHistoryTypeId="2" PostId="16317" RevisionGUID="6102c51c-f036-4cc5-b74e-bdf80e1d6935" CreationDate="2011-07-21T18:23:39.727" UserId="67" Text="Technically, yes, it's possible:&#xD;&#xA;&#xD;&#xA;* http://www.wikipatents.com/US-Patent-7396555/method-for-making-a-low-carbohydrate-dough&#xD;&#xA;* http://www.wikipatents.com/US-Patent-4737367/fruit-drink-with-vitamins&#xD;&#xA;* http://www.wikipatents.com/US-Patent-6551646/process-for-frozen-dairy-product&#xD;&#xA;&#xD;&#xA;(examples from [a blog post by patent attorney Michael Eisenberg][1]; more available from [this article][2])&#xD;&#xA;&#xD;&#xA;The thing is, patents can apply to techniques used to make something, so if you can come up with some novel way to make a food product, it might be patentable.  It's more likely that you'd be able to patent some sort of machinery used in the production, assuming you weren't just re-purposing and existing machine and putting it to a new use.  [The import part is the 'novel' (ie, non-obvious to someone skilled in the area) rule.][3]&#xD;&#xA;&#xD;&#xA;Now, is it copyrightable?  The [U.S. Copyright Office explains their stance on copyright of recipes][4]:&#xD;&#xA;&#xD;&#xA;&gt; Copyright law does not protect recipes that are mere listings of ingredients. Nor does it protect other mere listings of ingredients such as those found in formulas, compounds, or prescriptions. Copyright protection may, however, extend to substantial literary expression—a description, explanation, or illustration, for example—that accompanies a recipe or formula or to a combination of recipes, as in a cookbook.&#xD;&#xA;&#xD;&#xA;&gt; Only original works of authorship are protected by copyright. “Original” means that an author produced a work by his or her own intellectual effort instead of copying it from an existing work.&#xD;&#xA;&#xD;&#xA;Many corporate recipes are protected as [trade secrets][5], but for that protection, you have to take efforts to keep it a secret, or [a judge might not rule in your favor.][6]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;All that being said, the only recipe that I can think of that might've been patentable that wasn't some factory processing type thing is [chiffon cake][7] ... which seems obvious today, but my understanding was that no one was able to reproduce it 'til he revealed the recipe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.mdepatents.com/2008/07/patents-for-recipes.html&#xD;&#xA;  [2]: http://store.inventorprise.com/content_articles.php?id=1049&#xD;&#xA;  [3]: http://store.inventorprise.com/content_articles.php?id=1049&#xD;&#xA;  [4]: http://www.copyright.gov/fls/fl122.html&#xD;&#xA;  [5]: http://www.chillingeffects.org/tradesecret/faq.cgi&#xD;&#xA;  [6]: http://cqx.sagepub.com/content/38/1/43.abstract&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Chiffon_cake" />
  <row Id="34739" PostHistoryTypeId="2" PostId="16318" RevisionGUID="22d97cd0-cf77-4e1a-9cfb-8b3e807f7b37" CreationDate="2011-07-21T18:24:40.553" UserId="4638" Text="For a soup, you want slow cooking meat with bones. Legs are very good. The hips and back are also good. Breast (white meat) will become dry and stringy. Wings make good stock, but don't have enough meat to be good for eating. The tail piece has too much fat. The innards are bad for a soup, they are very prone to overcooking. &#xD;&#xA;&#xD;&#xA;I don't think there is much cost difference in chicken parts. Steaks from the white meat cost more, but there aren't bones in them, so they are a better value. You can buy legs only, or buy a whole chicken and use its legs and hips in a soup and the breast fried. If you get the innards with it, fry them too. It is your choice where to use the rump meat, but for cooking times of two hours, I'd rather fry it too. But usually, I cook soup shorter. " />
  <row Id="34740" PostHistoryTypeId="5" PostId="16316" RevisionGUID="75882350-f001-4513-b721-a4604b84a262" CreationDate="2011-07-21T18:26:22.640" UserId="2954" Comment="added 537 characters in body" Text="I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new soup? What is their purpose in the soup? Flavor or something else? I am always looking for ways to cut my costs so any budget-cooking ideas welcomed!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I will outline here ways how I can cut my costs with bones:&#xD;&#xA;&#xD;&#xA;1. According to [Wikipedia][1], bones are a good source of calcium with acid boiling:&#xD;&#xA;&#xD;&#xA;&gt; A study determined that &quot;prolonged cooking of a bone in soup increases&#xD;&#xA;&gt; the calcium content of the soup when cooked at an acidic, but not at a&#xD;&#xA;&gt; neutral pH&quot;.&#xD;&#xA;&#xD;&#xA;so putting some acid there (lemon juice or something else?) I can cut my milk costs, sounds great.&#xD;&#xA;&#xD;&#xA;2. more ideas like this? How should the internals be handled?&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Chicken_soup" />
  <row Id="34744" PostHistoryTypeId="5" PostId="16310" RevisionGUID="4acc161a-d1f6-421a-a268-dd35c6cf5546" CreationDate="2011-07-21T18:34:59.540" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [Resources for a beginner learning to cook](http://cooking.stackexchange.com/questions/2799/resources-for-a-beginner-learning-to-cook)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;So, I really want to improve my talent in the kitchen. I think I should start with the basics though. I've always concentrated on following recipes, or trying to emulate what I see on television, but I feel like without a good foundation on the basic skills in the kitchen, I will never *truly* improve.&#xD;&#xA;&#xD;&#xA;One example I can give is to the television show &quot;Worst Cooks in America&quot; on the Food Network. They basically bring those guys in, tell them how to cut correctly, which knives they should be using - then they move on and go over the proper way to sear meats, what heat to keep your pans at, how to season different things correctly, how much oil to use, the proper way to fry/saute - everything like that.&#xD;&#xA;&#xD;&#xA;I kind of just do everything my &quot;own&quot; way, and when I'm following a recipe I get off line or something, I just pretend I know what I'm doing, and that if I follow the steps, it will come out exactly as theirs did, which has been pretty false for the most part.&#xD;&#xA;&#xD;&#xA;How can I start to improve my basic cooking skills? Is there any books or anything I should pick up? Maybe any links online that go through how to get better and where to start?&#xD;&#xA;&#xD;&#xA;I eventually want to be able to just see what food is on sale in the grocery store, and be able to picture how I can create a meal with it, how I would season it, what would go great together, etc - as opposed to only buying things that match up with whatever recipe sounds good to me that night :)&#xD;&#xA;&#xD;&#xA;Thanks guys." />
  <row Id="34745" PostHistoryTypeId="10" PostId="16310" RevisionGUID="058c9fb5-068b-48d1-bf4a-92eb539278d2" CreationDate="2011-07-21T18:34:59.260" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="34746" PostHistoryTypeId="2" PostId="16320" RevisionGUID="fa3cd1dd-8782-4d96-9930-adbb8f72d8fb" CreationDate="2011-07-21T18:38:09.317" UserId="4638" Text="If your bones are the ones from the legs you cooked for two hours, then you can't use them. &#xD;&#xA;&#xD;&#xA;Bones are a source of gelatin. Gelatin is what makes stock have a good, slightly slippery texture. This is why they are used in cooking. But when people talk of putting bones in a soup, they mean that you use raw bones with bits of raw meat hanging on them (the meat makes for good taste). These are simmered for a long time to make a stock. The stock is then used to make a real soup together with meat and vegetables. &#xD;&#xA;&#xD;&#xA;Cooking with stock is great, but it isn't a low-cost option. You need bones with meat, herbs and often vegetables, which you discard. It is also time consuming, because it takes a lot of time to get a small quantity of good stock, and you have to babysit it and skim off the scum. Practically everybody today uses stock cubes, or another flavorful liquid instead of water, or makes a one-pass soup by cooking the actual soup for longer time with plain water. Alternatives 1 and 3 don't taste as good as a stock-made soup, and alternative 2 is non-traditional, but all of them save lots of time and a bit of money. &#xD;&#xA;&#xD;&#xA;As for the cooked bones, everything solvable which was in them has already leached into the water the first time they got cooked. You can and should throw them out; there is no use for them at all. &#xD;&#xA;&#xD;&#xA;I also doubt that the occasional soured soup will provide enough calcium to cut off milk. In fact, milk is a very good budget food, offering excellent nutrition for a small price. Feel free to add lemon juice to the soup - it tastes great and could increase your calcium intake a little bit - but this shouldn't be a reason to stop eating other calcium sources. " />
  <row Id="34747" PostHistoryTypeId="2" PostId="16321" RevisionGUID="1f6b9a63-51e8-4cc6-abc7-246216dae76f" CreationDate="2011-07-21T18:51:58.077" UserId="41" Text="The lowest-cost option is definitely bones, assuming you don't actually need or want pieces of meat in the soup.&#xD;&#xA;&#xD;&#xA;When I say bones I'm referring to the parts that are normally thrown out as waste products, especially the necks, feet, and carcasses.  If you can't find them at a supermarket, talk to a butcher.  They are sold for next to nothing - usually less than $1/kg, sometimes as low as $0.50/kg.  That is even less than the per-unit cost of a whole chicken.  *Some* butchers (no promises!) will even give them away for free, or at least haggle a little bit, especially if their business is small.&#xD;&#xA;&#xD;&#xA;You can roast these and simmer (**not** boil) them over a period of several hours to produce a very rich stock.  Usually you would do this with a mirepoix and/or bouquet garni for flavour.  When it's done, you strain it, and then add fresh or frozen vegetables, noodles, etc., to stretch it into a full meal or at least a hearty soup.&#xD;&#xA;&#xD;&#xA;If I really wanted meat *in* the soup, I'd opt for thighs, as they are inexpensive and (once butchered) you can throw the bones in with the rest.&#xD;&#xA;&#xD;&#xA;Other than pure bones, the &quot;budget&quot; option for chicken is almost always the whole chicken, **if** you can use it all.  That means doing your own boning and butchering, then using the bones and trimmings for stock/soup and finding ways to use the offal (combs, hearts, livers, etc.)  The offal really isn't any good in soup, so if you *just* want chicken soup, then stick to just bones and one inexpensive cut (over here it's thighs, but this may vary by location)." />
  <row Id="34748" PostHistoryTypeId="2" PostId="16322" RevisionGUID="613e4eed-41a2-4594-a185-8fa8d3af01b2" CreationDate="2011-07-21T19:08:45.883" UserId="67" Text="I looked into trying to mate up airbrush hoses with a CO2 injector (specifically, a [Gallo Gun][1]), and never managed to find the correct adaptors.  I was told of a store that specialized in fittings in Baltimore (I'm in the DC area, so it was vaguely local), but the trip never fit into my schedule, so I don't know if they exist ... I assume you'd be able to find a fitting to attach to a hose for one side, and then a different sized fitting on the other side of the hose, but you just have to find a place that had the right bits.&#xD;&#xA;&#xD;&#xA;They also make small CO2 injectors for quick [bike tire inflation][2], and ones for charging selzer water,  but if you're going to be doing a lot, it might be worth looking into the [larger CO2 tanks][3] (sized between 2.5 to 50lbs) used in restaurants for soda fountains &amp; beer taps, that you'd then take to get refilled.  ([AirGas][4] is one of the local places that does it, but call ahead, as not all places do tank fills ... the one near BWI airport only does dry ice, I found out after driving up there)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/DIVERSITECH-WAGNER-GG-1-GALLO-GUN-CARD/dp/B001DPJYN0&#xD;&#xA;  [2]: http://www.amazon.com/Genuine-Innovations-2425-Ultraflate-Plus/dp/B00278XO0Q/ref=pd_sim_sg_4&#xD;&#xA;  [3]: http://www.amazon.com/Aluminum-Tank-Compressed-Cylinder-Beer/dp/B0036BJKFG/ref=pd_sim_k_1&#xD;&#xA;  [4]: http://www.airgas.com/" />
  <row Id="34749" PostHistoryTypeId="2" PostId="16323" RevisionGUID="8979528a-086a-46ba-802d-a1f3ace1ae6d" CreationDate="2011-07-21T19:24:57.953" UserId="6815" Text="The Benriner is good, but you should get [the wide version][1].&#xD;&#xA;The standard one listed in the answer above isn't wide enough to handle large onions, large potatoes, most beets, and many other things that you will probably want to put through the mandoline.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Benriner-BN3-Slicer-Large/dp/B00032RZNK" />
  <row Id="34750" PostHistoryTypeId="5" PostId="16279" RevisionGUID="27bafb51-035f-4b13-a582-caa9faa6fd92" CreationDate="2011-07-21T19:55:03.553" UserId="4086" Comment="added 361 characters in body" Text="There is this wierd coating on almost all of my dishes after having washed them in the dish water. I am using an automatic detergent (powder), highest how water setting.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;More details:&#xD;&#xA;&#xD;&#xA;Only some dishes get this coating. It seems like they are more dirty coming out than going in. The coating is like... white/clear. I can use a sponge, soap and warm water to remove it. Overall it feels like none of my dishes are being cleaned at all and I am just washing everything by hand now. This seems to have gotten worse and worse." />
  <row Id="34751" PostHistoryTypeId="2" PostId="16324" RevisionGUID="793507cb-a8b6-4ad3-8357-b58337c172ac" CreationDate="2011-07-21T20:36:57.603" UserId="6808" Text="@yossarian has pretty good list (though I'd argue that cumin and turmeric are more useful than cardamom). I'd add ginger and chiles (fresh or dried cayenne, serrano or Thai green) to the list of essentials, and you'd be all set to make some delicious basic curries." />
  <row Id="34752" PostHistoryTypeId="2" PostId="16325" RevisionGUID="8098c633-5622-4e42-9c7c-515932f9c03c" CreationDate="2011-07-21T20:49:44.693" UserId="6808" Text="Since other people have given good book resources, I'll provide an answer based on experience. &#xD;&#xA;&#xD;&#xA;No matter *where* you are storing your fruits and vegetables, [Debbie Meyer Green Bags][1] will help keep them fresh longer, and thereby tasting better (assuming you follow the instructions like one type of produce per bag, don't use twist ties that will rip the bag, wipe out condensation daily, etc.). I was skeptical about their efficacy (and I typically don't buy any as-seen-on-tv products), but I came across them at a discount store and gave them a try. For most produce, the green bags helped keep them fresh much longer than any other type of storage I've tried.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;* I'm not being compensated to write this. It's just the solution that works for me. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Debbie-Meyer-20317-Green-Bags/dp/B0011TMP3Y" />
  <row Id="34753" PostHistoryTypeId="25" PostId="16286" RevisionGUID="9143e35c-5f2b-46f6-a288-4d9518f9a66e" CreationDate="2011-07-21T20:55:45.957" Comment="http://twitter.com/#!/StackCooking/status/94148581983916032" />
  <row Id="34754" PostHistoryTypeId="2" PostId="16326" RevisionGUID="a31c4ba1-a9ce-4d85-8313-6d2c7c4e76a9" CreationDate="2011-07-21T21:04:29.010" UserId="950" Text="Without having a gas burner or a grill, is there still a way I can char vegetables such as a red pepper or corn on the cob? I have a glass-ceramic range and an oven - would I have to do it under the broiler?" />
  <row Id="34755" PostHistoryTypeId="1" PostId="16326" RevisionGUID="a31c4ba1-a9ce-4d85-8313-6d2c7c4e76a9" CreationDate="2011-07-21T21:04:29.010" UserId="950" Text="Charring veg without gas burners/grill" />
  <row Id="34756" PostHistoryTypeId="3" PostId="16326" RevisionGUID="a31c4ba1-a9ce-4d85-8313-6d2c7c4e76a9" CreationDate="2011-07-21T21:04:29.010" UserId="950" Text="&lt;preparation&gt;&lt;vegetables&gt;&lt;charring&gt;" />
  <row Id="34757" PostHistoryTypeId="2" PostId="16327" RevisionGUID="405ae3ae-8b32-4c40-b09d-0b147ded6134" CreationDate="2011-07-21T21:16:08.940" UserId="2954" Text="I always buy food with the low price per kg criteria. My priorities are:&#xD;&#xA;&#xD;&#xA; - protein: soy, dry beans, milk, eggs&#xD;&#xA; - vegetables, potatoes and fruits when below 1EUR&#xD;&#xA; - meat only when it is in discounts&#xD;&#xA;&#xD;&#xA;it means that I buy a lot of stuff as bulk and I use a lot of vitamin supplements. My profile however may be a bit like double-edged sword: I skip a huge amount of marketed spam food, E222/EXXX filled foods and all fast food. Then again, I may skip some important stuff. I have paid close attention to protein and I buy a lot of milk, beans and soy products because they are the cheapest protein sources here.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;What should I look with my budget cooking profile? Are there something that I may be missing?" />
  <row Id="34758" PostHistoryTypeId="1" PostId="16327" RevisionGUID="405ae3ae-8b32-4c40-b09d-0b147ded6134" CreationDate="2011-07-21T21:16:08.940" UserId="2954" Text="Buying the Lowest Price Per KG Wise?" />
  <row Id="34759" PostHistoryTypeId="3" PostId="16327" RevisionGUID="405ae3ae-8b32-4c40-b09d-0b147ded6134" CreationDate="2011-07-21T21:16:08.940" UserId="2954" Text="&lt;budget-cooking&gt;" />
  <row Id="34760" PostHistoryTypeId="2" PostId="16328" RevisionGUID="e0a1ac64-5c26-4525-8ea2-fda2cfeb0aab" CreationDate="2011-07-21T21:27:44.800" UserId="6023" Text="Coat the vegetables with a bit of oil and then place them in a hot oven. Your broiler should also work." />
  <row Id="34761" PostHistoryTypeId="10" PostId="16327" RevisionGUID="6431bc71-c123-4c12-ad54-a07ed0150c32" CreationDate="2011-07-21T21:31:39.277" UserId="60" CloseReasonId="4" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="34762" PostHistoryTypeId="5" PostId="16313" RevisionGUID="ee7427ee-9b02-4fa4-9dbc-3e9adf9493c8" CreationDate="2011-07-21T21:38:57.480" UserId="641" Comment="Added Boil, Simmer &amp; Poach" Text="That's a very general question and difficult to answer in short.&#xD;&#xA;&#xD;&#xA;1. Knife skills. [Jaimie on Youtube][1]. Some others as well. The left hand is most important as you cannot easily cut your right hand (you can always try).&#xD;&#xA;&#xD;&#xA;2. Sauté technique. Put a pan on medium heat and leave it there. If you put it on high it might burn. After some minutes, splash a drop of water in the pan (one drop). You should hear it evaporate. Put the heat on high. Put a dash of fat in the pan (oil, butter, grease, you name it). Swirl the pan around a bit. When you see 'waves' on the oil, it's hot. Go and sauté.&#xD;&#xA;&#xD;&#xA;3. If your product is too big or thick for sautéing, go ahead and sauté anyway. Once it's nice on the outside, put some cold liquid in (water, wine, brandy, whatever). Put the heat on low. Put a lid on. Wait.&#xD;&#xA;&#xD;&#xA;With these three lessons learned, you can do most basic cooking.&#xD;&#xA;&#xD;&#xA;**Edit** Boil, Simmer &amp; Poach.&#xD;&#xA;&#xD;&#xA;1. Rolling Boil. Used for cooking spaghetti and other pasta, and almost nothing else.&#xD;&#xA;&#xD;&#xA;2. Simmer. Just under a boil ([94ºC][2]) used for cooking. Rice, meat, whatnot. It's what you do in step 3 of the above list.&#xD;&#xA;&#xD;&#xA;3. Poach. Very delicate items like eggs can be poached.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/results?search_query=knife%20skills&amp;aq=f&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Simmering" />
  <row Id="34763" PostHistoryTypeId="2" PostId="16329" RevisionGUID="69a53edb-b627-4680-826a-507fd2805ed1" CreationDate="2011-07-21T21:42:10.597" UserId="4194" Text="As well as andleer's suggestion, you can also do it on a hot griddle pan, preferably cast iron." />
  <row Id="34764" PostHistoryTypeId="5" PostId="15273" RevisionGUID="c6ad487b-501d-4ea1-8bb2-f66724cff634" CreationDate="2011-07-21T21:43:25.963" UserId="641" Comment="added 43 characters in body" Text="I've bought two mandolines recently and I've returned the first and will return the second. The first was a stainless steel contraption that:&#xD;&#xA;&#xD;&#xA; - Broke my food instead of slicing it.&#xD;&#xA; - Was ever so hard to clean. At first I thought this was because the blade was perpendicular to the food and so wouldn't slice it correctly. But on closer examination, it was because the food would bump against the plastic casing of the knife.&#xD;&#xA;&#xD;&#xA;The second mandoline has a V-shaped knife. The blades are not adjustable. My issues with this apparatus are:&#xD;&#xA;&#xD;&#xA; - The smallest blade will not cut straw potatoes.&#xD;&#xA; - The next blade will cut French fries but won't cut through so I have to waste time loosening the cuts.&#xD;&#xA; - On cleaning, the V-shaped knife will cut a slice of the sponge and it will stick there, and I don't want to find sponge in my next batch of cuts.&#xD;&#xA;&#xD;&#xA;So, for my next mandoline, I'll be looking for a mandoline that's:&#xD;&#xA;&#xD;&#xA; 1. Easy to clean.&#xD;&#xA; 2. Has adjustable blades.&#xD;&#xA; 3. Made of dishwasher-proof plastic (as opposed to stainless steel?).&#xD;&#xA; 4. Safe.&#xD;&#xA; 5. Durable.&#xD;&#xA; 6. Economical in a sense that you don't end up with leftover cuts.&#xD;&#xA; 7. Extractable blades so they can be sharpened.&#xD;&#xA; 8. Size, I just got the Benriner and I should have bought the super. Three sizes, small = too small, [medium (super][1]) is good I hope.&#xD;&#xA; 9. ...&#xD;&#xA;&#xD;&#xA;What else should I be looking for?&#xD;&#xA;&#xD;&#xA;**Edit:** Economical. The current mandoline doesn't cut the last slice so I end up throwing pieces of food away (recycle for other dishes, really).&#xD;&#xA;&#xD;&#xA;**Edit (update):** Thanks for all the input. As only one answer can be accepted, I've accepted the Benriner, I bought it. Too small for me. I'll have to buy another one. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.benriner.co.jp/benriner_en/index.html" />
  <row Id="34765" PostHistoryTypeId="2" PostId="16330" RevisionGUID="547c2b2a-9cef-417b-92f4-d616b4d2d778" CreationDate="2011-07-21T21:56:06.627" UserId="160" Text="Cook's Illustrated &lt;a href=&quot;http://www.cooksillustrated.com/howto/detail.asp?docid=30362&quot;&gt;recently discovered&lt;/a&gt; that placing the springform pan inside a slightly larger cake pan works. The slight air gap doesn't negate the water bath's benefits. And of course a cake pan is a solid piece of aluminum, thus completely water tight.&#xD;&#xA;&#xD;&#xA;(Haven't personally tested this yet.)" />
  <row Id="34766" PostHistoryTypeId="2" PostId="16331" RevisionGUID="5b12e456-87c2-4520-adf7-26d309bc53f9" CreationDate="2011-07-21T22:26:39.880" UserId="6512" Text="In my experience, it at least partly depends on where you buy your jasmine rice.  If you buy it at a large American grocery store chain, you'll get something bland.  I don't know where they get it or what they do to it, but it has no smell or flavor.  If you buy it at a small Asian grocery, it will taste and smell very good, and complement the dishes you serve it with." />
  <row Id="34767" PostHistoryTypeId="2" PostId="16332" RevisionGUID="46f0a35e-6159-4c0f-9148-6fb1c6039330" CreationDate="2011-07-21T23:55:45.747" UserId="6817" Text="Not sure how much rice you are making, but if making about 2 cups of rice, first heat 3 tablespoons of peanut oil over Medium High heat. Add the rice and toast it in the oil until it releases a nutty fragrance - about 1-2 minutes.  Then I like to use Chicken stock (3 cups) to finish it off.  Personal preference but I like to add scallions (green onions) and cilantro to the rice when it is done.  Cooking it this way I have not noticed a tremendous taste difference from different brands of Jasmine Rice.    &#xD;&#xA;&#xD;&#xA;" />
  <row Id="34768" PostHistoryTypeId="5" PostId="16304" RevisionGUID="f7e1a0d6-f494-4be5-9744-7918bc82b576" CreationDate="2011-07-22T01:59:27.313" UserId="5600" Comment="added 215 characters in body" Text="The classic way to compensate for saltiness (especially in Asian cuisine) is to add something sweet (usually sugar), which tricks one's taste-buds into thinking that the food is both less salty and less sweet.  (Ever wonder why a can of cola has 45+ mg of sodium?  It's there partially to mask all the sweetness which gives you a sugar rush, and simultaneously make you thirstier!)  I seem to recall reading a section on this phenomenon in [On Food and Cooking][1], but my copy is back home.  &lt;strike&gt;I'll try and post an excerpt later today.&lt;/strike&gt;  **Update #2**: I can't seem to find any mention of saltiness inhibitors in OFaC, however, there is a section on sweetness inhibitors (*cf.* page 663) so I must have been confusing it with that.&#xD;&#xA;&#xD;&#xA;**Update #1**: I haven't gotten a chance to look at OFaC yet, however, I did find this study:&#xD;&#xA;&#xD;&#xA;* [*An overview of binary taste–taste interactions*][2] by Keast and Breslin.  Journal of Food Quality and Preference, 14 (2) 111–124.  March, 2003. Elsevier.&#xD;&#xA;&#xD;&#xA;It is a survey of research on both perceived and chemical reactions between different tastes.&#xD;&#xA;&#xD;&#xA;&gt; When compounds eliciting tastes are mixed many outcomes are possible, including perceptual enhancement and suppression, unmasking of a taste not initially observed, or possibly chemical synthesis of a new taste.&#xD;&#xA;&#xD;&#xA;The survey notes (see Sections 3.2 and 3.3):&#xD;&#xA;&#xD;&#xA;&gt;  At medium and high intensities/concentrations&#xD;&#xA;sweetness was generally suppressive of other basic tastes.&#xD;&#xA;&#xD;&#xA;and also&#xD;&#xA;&#xD;&#xA;&gt; Sweetness suppressed salty taste at moderate intensities.&#xD;&#xA;&#xD;&#xA;It goes on to note that at even higher concentrations sweetness and other tastes are symmetrically suppressive (*i.e.*, their tastes cancel each other out).&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/On_Food_and_Cooking&#xD;&#xA;  [2]: http://www.sciencedirect.com/science/article/pii/S0950329302001106" />
  <row Id="34769" PostHistoryTypeId="25" PostId="16326" RevisionGUID="cbd4e483-80d4-4dc3-ae94-cb5752bc97e1" CreationDate="2011-07-22T02:55:45.490" Comment="http://twitter.com/#!/StackCooking/status/94239178413453312" />
  <row Id="34770" PostHistoryTypeId="25" PostId="16234" RevisionGUID="5e3b8522-2d91-409c-894b-f44aa1433242" CreationDate="2011-07-22T05:55:46.020" Comment="http://twitter.com/#!/StackCooking/status/94284477102178304" />
  <row Id="34771" PostHistoryTypeId="2" PostId="16333" RevisionGUID="85a9946e-b821-4e5a-9d4d-fec1f8f3dd3c" CreationDate="2011-07-22T08:03:36.373" UserId="6818" Text="Notice how dogs enjoy gnawing on bones?  Ever been to a restaurant where they serve bone marrow?&#xD;&#xA;&#xD;&#xA;Boiling bones in water draws flavor out of them.  Most canned broth and stock you buy--beef stock, chicken stock, etc--is just this--water boiled with bones for hours.&#xD;&#xA;&#xD;&#xA;Most literature I've read suggests using raw bones, but some recipes call for roasted bones--the ones I've seen most often involve roasted veal bones.&#xD;&#xA;&#xD;&#xA;With all that said, I have to disagree with rumtscho.  I have made stock from roasted chicken bones.  The stock does still take on flavor.  I'll half-agree with him: it's **easier** to get good flavor from raw bones.&#xD;&#xA;&#xD;&#xA;Additionally, I've found another pitfall.  I've tried to make stock from the leftover bones of bbq'd ribs.  This was not a good idea.  The broth had a savory flavor, as intended.  Unfortunately it also had the background taste of bbq sauce.  Now, when I do make stocks, I'd consider using leftover bones, but&#xD;&#xA;&#xD;&#xA;+ there have to be enough bones leftover (otherwise I get very little stock for my time or it's weak on flavor)&#xD;&#xA;+ the bones can't be &quot;tainted&quot; by other flavors (like bbq sauce)&#xD;&#xA;&#xD;&#xA;To answer your original question, try this:&#xD;&#xA;&#xD;&#xA;+ start with a pot of plain water&#xD;&#xA;+ put about 4 lb of bones in per gallon of water while it's still cold, add ~1 tsp of vinegar per gallon of water&#xD;&#xA;+ Once the water comes to a boil, lower the heat so that it's just simmering&#xD;&#xA;  + this keeps the stock from getting cloudy/white (which doesn't taste bad, just looks worse)&#xD;&#xA;+ leave boiling for about 6-8 hours, minimum.  Longer is fine, but you won't get too much more at this point.&#xD;&#xA;+ turn off heat, allow stock to cool fully, strain it for the bones, refrigerate&#xD;&#xA;  + you can speed up this step by putting the pot in a sink full of cool water&#xD;&#xA;  + do NOT put a hot pot in your fridge.  It will heat up the fridge significantly and just make the food in there go bad.&#xD;&#xA;&#xD;&#xA;Use this to&#xD;&#xA;&#xD;&#xA;+ make soups&#xD;&#xA;+ make sauces (reduce it first)&#xD;&#xA;+ as a substitute for water in savory dish preparations (i.e. make rice with stock instead of water.  Be creative here)&#xD;&#xA;&#xD;&#xA;The main benefits here are flavor and nutrients, but I just do it for the flavor.  Cutting bones up does improve the extraction process, but if the marrow is exposed already (most beef/veal bones will be) you're fine.  If you save old bones, freeze them until you have enough.  Don't bother trying to make stock with the bones from one chicken." />
  <row Id="34772" PostHistoryTypeId="2" PostId="16334" RevisionGUID="cee6bf2f-7b91-4bb2-8a16-06bb2f5db2a3" CreationDate="2011-07-22T08:11:47.927" UserId="6818" Text="Replace your rice water with stock.&#xD;&#xA;&#xD;&#xA;Vegetarian/vegan?  Use vegetable stock instead.  Other liquids to intensify the flavor--rice wine, rice vinegar, soy sauce.  I'm sure you could use the Western style wines/vinegars too, though I haven't tried with those specifically.&#xD;&#xA;&#xD;&#xA;allnet's answers cover the rest of what I would say: basically toasting the rice and using herbs/spices." />
  <row Id="34774" PostHistoryTypeId="2" PostId="16336" RevisionGUID="d9c5b218-b414-45d4-b92c-b7832ee9724b" CreationDate="2011-07-22T11:04:31.930" UserId="6615" Text="The tradition in Scotland, my homeland, is to cook the whole chicken in water. That's feet and head and all (if the butcher leaves them on) along with some leek and onion. When the chicken is finished cooking, don't cook it too long, you remove it from the water and cut off the meat. The meat can then go to make your main course meal while the cooking water becomes broth for soup. You can throw some of the little fiddly bits of back and neck meat back into the soup to add flavour.&#xD;&#xA;&#xD;&#xA;Once your removed all the edible part, put the bones, head, feet and other bits you didn't consume into another pot and boil again. You'll get a second batch of soup broth from this. You might even get a third batch though this will not be as strong as the first ones and will take more boiling.&#xD;&#xA;&#xD;&#xA;This way you have efficiently used every part of the chicken." />
  <row Id="34775" PostHistoryTypeId="2" PostId="16337" RevisionGUID="a48be1e0-36f0-42cd-9971-4e450b562268" CreationDate="2011-07-22T11:09:18.573" UserId="6615" Text="&gt; How should I preserve them and where can I use them?&#xD;&#xA;&#xD;&#xA;Once you have made the broth/stock from the bones. Either the broth or the finished soup can be easily stored in the freezer. I use freezer bags filled with 1 pint of stock which will keep frozen for a long time. When I need the stock I can rip off the bag and put the frozen stock into a pan to de-thaw on the stove or in the microwave or else place in a bowl the night before and de-thaw in your fridge." />
  <row Id="34776" PostHistoryTypeId="2" PostId="16338" RevisionGUID="b80f605c-14c9-4151-9ff8-ac7afd5c22bf" CreationDate="2011-07-22T11:18:36.667" UserId="6615" Text="Many foods can absorb quite allot of salt and still be palatable. Many vegetables such as potatoes and rice are cooked in brine and people often add table salt to their potatoes on top of this. Other foods that we accept salty include sea food such as shrimp, fish, shellfish etc.&#xD;&#xA;&#xD;&#xA;I live in China, and notice that people rarely add salt to foods. The condiments they use such as soy sauce and oyster sauce have sufficient salt in them already. So it is quite normal that your Asian style condiment mix will taste salty but it might not taste so salty once combined with the final dish." />
  <row Id="34777" PostHistoryTypeId="4" PostId="16293" RevisionGUID="e9916e78-c8df-4931-b70f-65002223d8d5" CreationDate="2011-07-22T12:31:40.620" UserId="152" Comment="A less confusing title" Text="Is it possible to patent recipes?" />
  <row Id="34778" PostHistoryTypeId="24" PostId="16293" RevisionGUID="e9916e78-c8df-4931-b70f-65002223d8d5" CreationDate="2011-07-22T12:31:40.620" Comment="Proposed by 152 approved by 41 edit id of 236" />
  <row Id="34781" PostHistoryTypeId="2" PostId="16339" RevisionGUID="d69331f1-261b-4032-bf3d-ed6d6a5fa8bf" CreationDate="2011-07-22T13:09:29.607" UserId="6315" Text="Simply just like the title says. I LOVE mango. But the thing is I don't know how to pick a good one at the local store. I read some tips somewhere from Googling (long time ago, I don't remember its exact url) said to smell it, but I'm not sure what smell should the good mango have? My family and I often must wait for our mangoes in the fridge for more than 5 days just to make sure that they're ready to serve.&#xD;&#xA;&#xD;&#xA;Advice? Help? Thanks!" />
  <row Id="34782" PostHistoryTypeId="1" PostId="16339" RevisionGUID="d69331f1-261b-4032-bf3d-ed6d6a5fa8bf" CreationDate="2011-07-22T13:09:29.607" UserId="6315" Text="How to pick a good mango at a local store?" />
  <row Id="34783" PostHistoryTypeId="3" PostId="16339" RevisionGUID="d69331f1-261b-4032-bf3d-ed6d6a5fa8bf" CreationDate="2011-07-22T13:09:29.607" UserId="6315" Text="&lt;fruit&gt;&lt;mango&gt;" />
  <row Id="34784" PostHistoryTypeId="2" PostId="16340" RevisionGUID="c20d2ca9-cbe5-4590-b72c-ca4ec78e0ae5" CreationDate="2011-07-22T13:28:05.683" UserId="2699" Text="In the fridge?  Keep the mangos out of the fridge and they'll ripen faster, and taste better.  The smell should remind you of a delicious mango. :) (No other way to describe it, really)&#xD;&#xA;" />
  <row Id="34785" PostHistoryTypeId="2" PostId="16341" RevisionGUID="76077c32-cb2a-40ee-b47e-d59912fb271c" CreationDate="2011-07-22T13:52:27.477" UserId="3341" Text="I have accidently (due to tiredness and unit-conversion) made what I think is roughly a 100% hydration dough. I have used strong white bread flour. I was intending to make some &quot;no-kneed&quot; bread, so after mixing the ingredients I have left it to rise for 18 hours, and it has been in the fridge for another 24 hours. It is very sticky and runny.&#xD;&#xA;&#xD;&#xA;Are there any types of bread that call for a dough of this level of hydration? Is there anything I can use it for? Other than trying to incorporate more flour (which I'm not sure is a good idea this far into the process)? What will happen if I just put in a bread tin and cook it?" />
  <row Id="34786" PostHistoryTypeId="1" PostId="16341" RevisionGUID="76077c32-cb2a-40ee-b47e-d59912fb271c" CreationDate="2011-07-22T13:52:27.477" UserId="3341" Text="what to make with a very high hydration dough?" />
  <row Id="34787" PostHistoryTypeId="3" PostId="16341" RevisionGUID="76077c32-cb2a-40ee-b47e-d59912fb271c" CreationDate="2011-07-22T13:52:27.477" UserId="3341" Text="&lt;bread&gt;&lt;dough&gt;&lt;breadmaking&gt;" />
  <row Id="34788" PostHistoryTypeId="2" PostId="16342" RevisionGUID="8419acd8-8f79-4b4e-a923-34e430eea155" CreationDate="2011-07-22T13:58:44.930" UserId="3756" Text="Bake it in a dutch oven:  &#xD;&#xA;http://www.grouprecipes.com/27935/no-knead-dutch-oven-bread.html" />
  <row Id="34789" PostHistoryTypeId="2" PostId="16343" RevisionGUID="2ccd1c62-5c73-4b6f-bdce-87a831f716ad" CreationDate="2011-07-22T14:32:22.420" UserId="6822" Text="Mangos are tricky to pick ripe from the supermarket.  Not knowing, I used to assume firm was the way to go, but it was often not ripe enough.  So I picked only mangos which were soft, though those are often too ripe or bruised.&#xD;&#xA;&#xD;&#xA;I determined that the best mangos are those that are neither too firm nor too soft.  Of course that's a largely subjective answer, but I suppose that means that it comes with experience.  Though in the case of doubt, better that they are more firm than soft, since you can always let it sit to ripen on its own." />
  <row Id="34790" PostHistoryTypeId="2" PostId="16344" RevisionGUID="47feb59b-4c3d-4328-bae4-315f4ab2d56a" CreationDate="2011-07-22T14:41:00.167" UserId="1148" Text="I'd try frying it like a pancake in small batches.  You might get a nice soft naan-like flatbread.  &#xD;&#xA;&#xD;&#xA;OR: Deep fry it like a donut." />
  <row Id="34791" PostHistoryTypeId="2" PostId="16345" RevisionGUID="dd7f096f-0445-4e60-bb61-927719ba07d3" CreationDate="2011-07-22T14:51:09.080" UserId="231" Text="I look for a few things...&#xD;&#xA;&#xD;&#xA;1. Colour: There are many different varieties of mangos. Some go from green to red, some end up Orange, some start off yellow and end up orange. So once you're familiar with the type of mango you're buying, you can get an idea of what a ripe one looks like.&#xD;&#xA;2. Smell: A ripe mango will smell sweet. Check near the stem end, the smell should be stronger there. You should smell it and think &quot;mango&quot;. Smell is a large part of your taste, so it should be very familiar.&#xD;&#xA;3. Firmness: Mangos, like peaches will soften as they ripen. Just as it starts to go from firm to soft, it is just about ripe.&#xD;&#xA;4. Weight: With most fruit you can tell their ripeness by their weight. A riper fruit will be slightly heavier than an unripe one.&#xD;&#xA;&#xD;&#xA;As an aside, if you're at a grocery store, and you see a few different types of mangos, look for these Ataulfo mangos: [http://goo.gl/IeEZ4][1]. They're my personal favourite. The flavour is richer, and they are a lot less stringy.&#xD;&#xA;&#xD;&#xA;Finally, DO NOT refrigerate if you want them to ripen.&#xD;&#xA;&#xD;&#xA;[More info on the Ataulfo mangos.][2] (There is also some generic mango info there)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://goo.gl/IeEZ4&#xD;&#xA;  [2]: http://www.produceoasis.com/Items_folder/Fruits/ataulfo-mango.asp" />
  <row Id="34792" PostHistoryTypeId="4" PostId="16314" RevisionGUID="150c6f2e-71b7-44fc-ab3f-6b93a8a9cf04" CreationDate="2011-07-22T14:56:28.700" UserId="950" Comment="title capitalization" Text="Which parts of a chicken are used to make chicken soup?" />
  <row Id="34793" PostHistoryTypeId="24" PostId="16314" RevisionGUID="150c6f2e-71b7-44fc-ab3f-6b93a8a9cf04" CreationDate="2011-07-22T14:56:28.700" Comment="Proposed by 950 approved by 2954 edit id of 237" />
  <row Id="34794" PostHistoryTypeId="5" PostId="16125" RevisionGUID="e08c82a5-29c1-4796-b8a8-3c4f74ea7e7f" CreationDate="2011-07-22T17:15:31.427" UserId="6231" Comment="add photo" Text="I am currently travelling in Romania and have been enjoying a breakfast each morning of &quot;[omletă ţărănească][1]&quot;, which can be translated to English as &quot;peasant omelette&quot;.&#xD;&#xA;&#xD;&#xA;![omletă ţărănească][2]&#xD;&#xA;&#xD;&#xA;What I'm wondering is whether it has a standard fixed list of ingredients or is it one of those dishes where you throw in &quot;whatever is laying about&quot; (or at least typical Romanian ingredients laying about).&#xD;&#xA;&#xD;&#xA;The one I just ate seemed to contain at least tomato, mushroom, bits of bacon, and those pale green bell peppers common in the Balkans.&#xD;&#xA;&#xD;&#xA;There doesn't seem to be an article on it in Wikipedia and I've seen it on the menu of two restaurants in the same small town which makes me think it should be a typical dish.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.google.com.au/search?q=omlet%C4%83%20%C5%A3%C4%83r%C4%83neasc%C4%83&amp;hl=en&amp;lr=lang_en&amp;safe=off&amp;biw=853&amp;bih=447&amp;tbs=lr:lang_1en&amp;prmd=ivns&amp;source=lnms&amp;tbm=isch&amp;ei=3VQdTtvQK4bFswbOo62yDQ&amp;sa=X&amp;oi=mode_link&amp;ct=mode&amp;cd=2&amp;ved=0CCAQ_AUoAQ&#xD;&#xA;  [2]: http://i.stack.imgur.com/jeGXW.jpg" />
  <row Id="34795" PostHistoryTypeId="2" PostId="16346" RevisionGUID="dd7ac349-ac3e-433e-82a5-6127c87741a4" CreationDate="2011-07-22T17:17:29.163" UserId="6808" Text="Speaking from experience...&#xD;&#xA;&#xD;&#xA;You can still bake your dough. My boyfriend and I also encountered the same problem once when making no-knead bread - it was unusually runny and sticky. We baked it in our dutch oven anyway, and it was a perfectly good bread. Not as crusty and not as many air bubbles as the no-knead normally has, but tasty nonetheless. A little denser and chewier.&#xD;&#xA;&#xD;&#xA;You should also figure out what to do with your dough quickly; our runny batch rose for maybe an extra three or four hours (in our hot, muggy kitchen) and the bread had a slightly sourdough flavor to it. I think the dough started to turn. Yours should be okay since it was in the fridge, but I'd use it today." />
  <row Id="34796" PostHistoryTypeId="5" PostId="16333" RevisionGUID="078cf87b-2d62-495e-8523-1c58a51340a4" CreationDate="2011-07-22T19:52:41.883" UserId="6818" Comment="deleted 67 characters in body" Text="Notice how dogs enjoy gnawing on bones?  Ever been to a restaurant where they serve bone marrow?&#xD;&#xA;&#xD;&#xA;Boiling bones in water draws flavor out of them.  Most canned broth and stock you buy--beef stock, chicken stock, etc--is just this--water boiled with bones for hours.&#xD;&#xA;&#xD;&#xA;Most literature I've read suggests using raw bones, but some recipes call for roasted bones--the ones I've seen most often involve roasted veal bones.&#xD;&#xA;&#xD;&#xA;I've also made stock from roasted chicken bones.  The stock does still take on flavor.  It's **easier** to get good flavor from unused bones, though.&#xD;&#xA;&#xD;&#xA;Additionally, I've found another pitfall.  I've tried to make stock from the leftover bones of bbq'd ribs.  This was not a good idea.  The broth had a savory flavor, as intended.  Unfortunately it also had the background taste of bbq sauce.  Now, when I do make stocks, I'd consider using leftover bones, but&#xD;&#xA;&#xD;&#xA;+ there have to be enough bones leftover (otherwise I get very little stock for my time or it's weak on flavor)&#xD;&#xA;+ the bones can't be &quot;tainted&quot; by other flavors (like bbq sauce)&#xD;&#xA;&#xD;&#xA;To answer your original question, try this:&#xD;&#xA;&#xD;&#xA;+ start with a pot of plain water&#xD;&#xA;+ put about 4 lb of bones in per gallon of water while it's still cold, add ~1 tsp of vinegar per gallon of water&#xD;&#xA;+ Once the water comes to a boil, lower the heat so that it's just simmering&#xD;&#xA;  + this keeps the stock from getting cloudy/white (which doesn't taste bad, just looks worse)&#xD;&#xA;+ leave boiling for about 6-8 hours, minimum.  Longer is fine, but you won't get too much more at this point.&#xD;&#xA;+ turn off heat, allow stock to cool fully, strain it for the bones, refrigerate&#xD;&#xA;  + you can speed up this step by putting the pot in a sink full of cool water&#xD;&#xA;  + do NOT put a hot pot in your fridge.  It will heat up the fridge significantly and just make the food in there go bad.&#xD;&#xA;&#xD;&#xA;Use this to&#xD;&#xA;&#xD;&#xA;+ make soups&#xD;&#xA;+ make sauces (reduce it first)&#xD;&#xA;+ as a substitute for water in savory dish preparations (i.e. make rice with stock instead of water.  Be creative here)&#xD;&#xA;&#xD;&#xA;The main benefits here are flavor and nutrients, but I just do it for the flavor.  Cutting bones up does improve the extraction process, but if the marrow is exposed already (most beef/veal bones will be) you're fine.  If you save old bones, freeze them until you have enough.  Don't bother trying to make stock with the bones from one chicken." />
  <row Id="34797" PostHistoryTypeId="2" PostId="16347" RevisionGUID="9da2a9b1-77c9-4b6c-9c32-3e25c0c78893" CreationDate="2011-07-22T22:11:08.300" UserId="1504" Text="I busted out my propane grill which I haven't used in over a year and noticed as I was cleaning it that there was a bit of rust on the grill.  I tried to get it off but it doesn't seem to want to.  Is it safe to grill with some rust on there?" />
  <row Id="34798" PostHistoryTypeId="1" PostId="16347" RevisionGUID="9da2a9b1-77c9-4b6c-9c32-3e25c0c78893" CreationDate="2011-07-22T22:11:08.300" UserId="1504" Text="Can I still cook on my propane grill with rust?" />
  <row Id="34799" PostHistoryTypeId="3" PostId="16347" RevisionGUID="9da2a9b1-77c9-4b6c-9c32-3e25c0c78893" CreationDate="2011-07-22T22:11:08.300" UserId="1504" Text="&lt;propane-grill&gt;" />
  <row Id="34800" PostHistoryTypeId="25" PostId="16339" RevisionGUID="75f57b20-f8b6-4d02-b3fe-f1b37ee1a891" CreationDate="2011-07-22T23:55:46.473" Comment="http://twitter.com/#!/StackCooking/status/94556271210016768" />
  <row Id="34801" PostHistoryTypeId="2" PostId="16348" RevisionGUID="eb8c9121-09b9-4906-9c0b-fb90016e9264" CreationDate="2011-07-23T02:38:08.133" UserId="6825" Text="If you want to make milk froth/foam for using with espresso, you should put 0 % Fat Milk in a blender/mixer etc... This produces a very thick foam..." />
  <row Id="34802" PostHistoryTypeId="6" PostId="16347" RevisionGUID="d7ccf609-4079-4d03-9db5-f3cac5bdd40a" CreationDate="2011-07-23T04:18:18.423" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;grilling&gt;&lt;propane-grill&gt;" />
  <row Id="34803" PostHistoryTypeId="25" PostId="16316" RevisionGUID="b9d44e51-b02b-4a4b-b1d8-e5bf8facb696" CreationDate="2011-07-23T05:55:47.730" Comment="http://twitter.com/#!/StackCooking/status/94646873700319232" />
  <row Id="34804" PostHistoryTypeId="25" PostId="16341" RevisionGUID="8883a93a-6ef2-42cd-b7c8-8c155e0d697d" CreationDate="2011-07-23T08:55:47.620" Comment="http://twitter.com/#!/StackCooking/status/94692171990568960" />
  <row Id="34805" PostHistoryTypeId="2" PostId="16349" RevisionGUID="53d7248b-dbc5-4243-8b80-afa285d6872f" CreationDate="2011-07-23T10:18:04.253" UserId="6039" Text="So, the question really is, is rust that poisonous? The answer, is no, not unless it comes in contact with something else. Otherwise, rust is harmless, unless of course, you ingested two kilograms of it.&#xD;&#xA;&#xD;&#xA;But grilling with rust on the barbeque is absolutely fine, unless your guests mind:)" />
  <row Id="34806" PostHistoryTypeId="5" PostId="16349" RevisionGUID="ba566a37-6207-4f7f-9ecc-22ff18800b5d" CreationDate="2011-07-23T10:26:25.730" UserId="6039" Comment="added 496 characters in body" Text="Rust, or iron oxide, is not poisonous, unless consumed in large amounts. Thus it is *relatively* safe to grill on your barbeque.&#xD;&#xA;&#xD;&#xA;What about the people who get cut by rusty nails and get lockjaw? That's not due to the rust, but rather, due to the bacteria on the rust, which is called, [*Clostridium tetani*](http://en.wikipedia.org/wiki/Clostridium_tetani), which is found in the soil, and presumably, the nails have had come in contact with the soil, and so actually contains some of these deadly bacteria, and so, when a wound is made by the sharp object, the sharp object(nail) will also infect the wound causing tetanus, or lockjaw.&#xD;&#xA;&#xD;&#xA;Which is totally irrelevant to your grill, as I assume, it hasn't actually come in contact with the soil has it? &#xD;&#xA;&#xD;&#xA;So, it's safe, *relatively*" />
  <row Id="34807" PostHistoryTypeId="2" PostId="16350" RevisionGUID="5aa6baca-b6f3-4fe3-9166-4fb5858f19f7" CreationDate="2011-07-23T10:31:16.867" UserId="6039" Text="I think they usually make them medium at the restaurants, but you could get rare if you like.&#xD;&#xA;&#xD;&#xA;Anyway, with a .7 pound lamb, you could probably warm the oven up at 120C for 10 minutes, then put in the lamb, and turn the thermometer up to 180C for round about half an hour, and it should done to a turn.&#xD;&#xA;&#xD;&#xA;Leastways, that's what I did." />
  <row Id="34808" PostHistoryTypeId="25" PostId="16347" RevisionGUID="d10c9214-09ab-4b26-aff2-593ee1205485" CreationDate="2011-07-23T14:55:47.720" Comment="http://twitter.com/#!/StackCooking/status/94782768910839808" />
  <row Id="34809" PostHistoryTypeId="2" PostId="16351" RevisionGUID="37ea47c3-fc00-4cca-bca2-8e86aac349a4" CreationDate="2011-07-23T15:55:28.403" UserId="6828" Text="Fanny Farmer also has Eggs au beurre noir - very simple. &#xD;&#xA;&#xD;&#xA;Butter&#xD;&#xA;Pepper&#xD;&#xA;Salt&#xD;&#xA;4 eggs&#xD;&#xA;1 teaspoon vinegar&#xD;&#xA;Put one tablespoon butter in a hot chafing-dish; when melted, slip in carefully four eggs, one at a time. Sprinkle with salt and pepper, and cook until whites are firm. Remove to a hot platter, care being taken not to break yolks. In same dish brown two tablespoons butter, add vinegar, and pour over eggs.&#xD;&#xA;&#xD;&#xA;Note that Nero Wolfe somewhere has a discussion of Eggs au Beurre Noir that&#xD;&#xA;INCLUDES adding vinegar - and does not mention clarified butter.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34810" PostHistoryTypeId="6" PostId="3828" RevisionGUID="bd2ce004-f316-4967-b93b-57ac835a7f39" CreationDate="2011-07-23T16:19:27.930" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;butter&gt;&lt;french-cuisine&gt;" />
  <row Id="34811" PostHistoryTypeId="2" PostId="16352" RevisionGUID="2a8e8c01-ebb3-4393-8156-9705a1b4b9dc" CreationDate="2011-07-23T17:22:05.050" UserId="6829" Text="I'm attempting to make this recipe for [Greek Meatza][1] which calls for baking ground beef in a pan on top of parchment paper. &#xD;&#xA;&#xD;&#xA;I don't have access to parchment paper, so I'm wondering: can I substitute aluminum foil? If so, are there any adjustments I should make to the time or temperature for baking?&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.marksdailyapple.com/greek-meatza-with-creamy-feta-kalamata-olives-and-red-onion/ &quot;Greek Meatza&quot;" />
  <row Id="34812" PostHistoryTypeId="1" PostId="16352" RevisionGUID="2a8e8c01-ebb3-4393-8156-9705a1b4b9dc" CreationDate="2011-07-23T17:22:05.050" UserId="6829" Text="Can I use aluminum foil as a substitute for parchment paper?" />
  <row Id="34813" PostHistoryTypeId="3" PostId="16352" RevisionGUID="2a8e8c01-ebb3-4393-8156-9705a1b4b9dc" CreationDate="2011-07-23T17:22:05.050" UserId="6829" Text="&lt;baking&gt;" />
  <row Id="34814" PostHistoryTypeId="25" PostId="16224" RevisionGUID="2f90e31b-f2ff-4693-88f8-bab676ad85c2" CreationDate="2011-07-23T23:55:48.283" Comment="http://twitter.com/#!/StackCooking/status/94918663974559744" />
  <row Id="34815" PostHistoryTypeId="2" PostId="16353" RevisionGUID="9722cd7f-26f7-4797-a40e-74abe6019cb2" CreationDate="2011-07-24T00:09:53.590" UserId="6279" Text="While lamb's flavor is distinctive from beef, I find that using the internal temperature and cooking durations for beef to work well for lamb. " />
  <row Id="34816" PostHistoryTypeId="2" PostId="16354" RevisionGUID="1d5d2a8a-8c39-4084-bb34-59bf0e4fb134" CreationDate="2011-07-24T00:22:41.380" UserId="1685" Text="What are the key techniques when adding fresh fruit to homemade ice cream?  How to prepare them, and when to add them to the ice cream?&#xD;&#xA;&#xD;&#xA;Last summer, we added fresh strawberries to vanilla ice cream, but the strawberries were so wet that we lost the texture of the ice cream and ended up with flavored ice.  " />
  <row Id="34817" PostHistoryTypeId="1" PostId="16354" RevisionGUID="1d5d2a8a-8c39-4084-bb34-59bf0e4fb134" CreationDate="2011-07-24T00:22:41.380" UserId="1685" Text="How to add fresh fruit to ice cream?" />
  <row Id="34818" PostHistoryTypeId="3" PostId="16354" RevisionGUID="1d5d2a8a-8c39-4084-bb34-59bf0e4fb134" CreationDate="2011-07-24T00:22:41.380" UserId="1685" Text="&lt;fruit&gt;&lt;ice-cream&gt;" />
  <row Id="34819" PostHistoryTypeId="2" PostId="16355" RevisionGUID="d2b93a81-7b40-4b0d-be0c-feb2e828bc0d" CreationDate="2011-07-24T01:04:54.483" UserId="6279" Text="If you will you this [technique to first freeze the strawberries][1]. Then add the solid frozen berries to the mixture the berries will stay firm through process and then &quot;warm up&quot; (oddly enough) in the ice cream.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/frozen-strawberries-recipe/index.html" />
  <row Id="34821" PostHistoryTypeId="2" PostId="16357" RevisionGUID="d3f74369-76f7-4816-aee2-ee8630a5b9a6" CreationDate="2011-07-24T01:45:57.507" UserId="6499" Text="I think the xanthan gum should do the trick." />
  <row Id="34822" PostHistoryTypeId="2" PostId="16358" RevisionGUID="9603ed85-a686-4b1b-be53-7778d822f1cc" CreationDate="2011-07-24T02:15:09.133" UserId="3341" Text="I want to make a recipe that requires toasted flaked almonds as an ingredient, I have some whole raw almonds. Is it possible for me to flake the almonds and if so what is the technique?" />
  <row Id="34823" PostHistoryTypeId="1" PostId="16358" RevisionGUID="9603ed85-a686-4b1b-be53-7778d822f1cc" CreationDate="2011-07-24T02:15:09.133" UserId="3341" Text="how can I make flaked almonds from whole raw almonds" />
  <row Id="34824" PostHistoryTypeId="3" PostId="16358" RevisionGUID="9603ed85-a686-4b1b-be53-7778d822f1cc" CreationDate="2011-07-24T02:15:09.133" UserId="3341" Text="&lt;preparation&gt;&lt;almonds&gt;" />
  <row Id="34825" PostHistoryTypeId="2" PostId="16359" RevisionGUID="5495f798-55fc-42f3-9a81-99f7b3243837" CreationDate="2011-07-24T03:05:19.807" UserId="4442" Text="Here is a detailed explanation of how to get the fat/water/dry contents ratios correct, by the pastry chef at Le Bernadin:&#xD;&#xA;http://mlaiskonis.typepad.com/workbook/2009/01/doing-the-math.html&#xD;&#xA;&#xD;&#xA;It may be a bit too complex for the average cook (such as myself), but it is still illuminating." />
  <row Id="34826" PostHistoryTypeId="2" PostId="16360" RevisionGUID="1ab4e55f-3ebd-4863-b493-de788cd04bae" CreationDate="2011-07-24T03:19:31.480" UserId="5714" Text="What exactly is the difference between pan-frying and searing? They both use the same principles -- high heat, oil, flip once or twice -- and they both create the same result, namely that wonderful golden crust.&#xD;&#xA;&#xD;&#xA;Is there a difference?" />
  <row Id="34827" PostHistoryTypeId="1" PostId="16360" RevisionGUID="1ab4e55f-3ebd-4863-b493-de788cd04bae" CreationDate="2011-07-24T03:19:31.480" UserId="5714" Text="Difference between Pan-Frying and Searing" />
  <row Id="34828" PostHistoryTypeId="3" PostId="16360" RevisionGUID="1ab4e55f-3ebd-4863-b493-de788cd04bae" CreationDate="2011-07-24T03:19:31.480" UserId="5714" Text="&lt;frying&gt;" />
  <row Id="34829" PostHistoryTypeId="2" PostId="16361" RevisionGUID="c98b8e55-7129-4ef3-9dbf-7cb9b02a4e77" CreationDate="2011-07-24T04:03:51.610" UserId="6279" Text="Pan-Frying is a complete cooking technique. When something has been 'pan-fried' it is done and ready to serve.&#xD;&#xA;&#xD;&#xA;Searing is an incomplete process, a step in a larger process. Searing can happen before roasting, braising or other finishing method. It is even good to sear before marinading." />
  <row Id="34830" PostHistoryTypeId="25" PostId="16057" RevisionGUID="d70b72af-30a1-4ea5-af95-0734b3a99c07" CreationDate="2011-07-24T05:55:49.350" Comment="http://twitter.com/#!/StackCooking/status/95009266754265088" />
  <row Id="34831" PostHistoryTypeId="25" PostId="16266" RevisionGUID="e2344ae9-ac12-4bd5-a0a5-9a4af729b08f" CreationDate="2011-07-24T08:55:48.877" Comment="http://twitter.com/#!/StackCooking/status/95054561999466496" />
  <row Id="34832" PostHistoryTypeId="2" PostId="16362" RevisionGUID="5c7789a3-98ca-4e0f-9f2f-27b304f5d001" CreationDate="2011-07-24T11:43:07.073" UserId="4303" Text="It'll depend on how much stuff you need to warm up to maintain acceptable thermal stability. In a typical machine, you will have a brass boiler, attached to huge chunk of metal that the portafilter fits into,the grouphead. &#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Grouphead&#xD;&#xA;&#xD;&#xA;The water in the boiler will probably heat up pretty quickly. However your grouphead and basket will still be cold. If you pull a shot now, you'll lose heat to the surrounding mass. This is no good when you are trying to maintain a particular temperature.&#xD;&#xA;&#xD;&#xA;15 minutes is probably too short to wait though. I am waiting at least 30 minutes on my domestic machine with an E61 grouphead.&#xD;&#xA;&#xD;&#xA;If you look at a Nespresso machine, well there is not much machine. The ones I have seen are kinda plastic-y as well. So not only are the internal water paths very compact, but they wrap the entire thing in an insulator. Probably pretty efficient." />
  <row Id="34833" PostHistoryTypeId="2" PostId="16363" RevisionGUID="bf01ee05-33d7-472c-99d6-579861812fd2" CreationDate="2011-07-24T12:10:37.073" UserId="631" Text="I love marinated meat, I love the extra flavor that the marinade adds to it. However, I don't always have the option to BBQ it, so sometimes I have to use a frying pan.&#xD;&#xA;&#xD;&#xA;However, this always creates a huge, huge mess. The oil in the pan seems to not like the marinade, it immediately starts to crackle and boil, spilling hot oil everywhere.&#xD;&#xA;&#xD;&#xA;I thought that I didn't use enough oil, so today I used a bit more, but that made it even worse. Using less oil seems to make it hard to actually get good meat, that is meat that is NOT a lump of coal on the outside and raw inside.&#xD;&#xA;&#xD;&#xA;So I thought I'd ask for advice here :)" />
  <row Id="34834" PostHistoryTypeId="1" PostId="16363" RevisionGUID="bf01ee05-33d7-472c-99d6-579861812fd2" CreationDate="2011-07-24T12:10:37.073" UserId="631" Text="Pan-frying marinated meat without making a huge mess?" />
  <row Id="34835" PostHistoryTypeId="3" PostId="16363" RevisionGUID="bf01ee05-33d7-472c-99d6-579861812fd2" CreationDate="2011-07-24T12:10:37.073" UserId="631" Text="&lt;frying&gt;&lt;pan&gt;&lt;marinade&gt;&lt;frying-pan&gt;" />
  <row Id="34836" PostHistoryTypeId="2" PostId="16364" RevisionGUID="0be2d966-9708-447b-baa4-de34368735df" CreationDate="2011-07-24T12:51:48.237" UserId="194" Text="Pat it dry first.  The marinade has already worked it's magic on the meat." />
  <row Id="34838" PostHistoryTypeId="2" PostId="16365" RevisionGUID="c4d334eb-246b-4860-b343-7d136b634569" CreationDate="2011-07-24T14:33:35.123" UserId="123" Text="As others have said, the issue is the hot oil and water interacting. You need to reduce or eliminate one in order to prevent the splatter or find a way to mitigate the damage.&#xD;&#xA;&#xD;&#xA;Remember the basics - allow the meat to warm up to room temperature before cooking and pat it dry before you begin. That should allow you to use less oil without it turning into a charred lump with a raw center. You can use a lid or a screen to prevent splatter (you might need to adjust cooking time with a lid that will trap more heat).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34839" PostHistoryTypeId="25" PostId="16363" RevisionGUID="0fd64e01-e3ec-47ae-8b43-d6e01288d575" CreationDate="2011-07-24T14:55:48.493" Comment="http://twitter.com/#!/StackCooking/status/95145159783759873" />
  <row Id="34840" PostHistoryTypeId="25" PostId="16360" RevisionGUID="78e6fe9c-59a4-437a-95db-2dd5a8b1ab7a" CreationDate="2011-07-24T17:55:49.130" Comment="http://twitter.com/#!/StackCooking/status/95190460611563520" />
  <row Id="34841" PostHistoryTypeId="2" PostId="16366" RevisionGUID="4cd29fbd-3955-46d2-9dbe-463bc4c0b593" CreationDate="2011-07-24T18:37:19.740" UserId="6837" Text="I used to have a hand blender of the stick type http://www.jmldirect.com/Power-Blitzer-With-Cook-Book-PP5125/&#xD;&#xA;&#xD;&#xA;It was pretty good except the clutch teeth were made of plastic and looked prone to fast wear especially if someone hit the power button by mistake before engaging the clutch. After about 6 months the inevitable happened and I came home and the clutch had become a molten lump of plastic.&#xD;&#xA;&#xD;&#xA;Does anyone know if there is a brand of blender of this type that has a metal clutch gear. It seems to be the most obvious thing that manufacturers are creating a built in expiry in these tools.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34842" PostHistoryTypeId="1" PostId="16366" RevisionGUID="4cd29fbd-3955-46d2-9dbe-463bc4c0b593" CreationDate="2011-07-24T18:37:19.740" UserId="6837" Text="Is there a hand blender with a metal clutch gear?" />
  <row Id="34843" PostHistoryTypeId="3" PostId="16366" RevisionGUID="4cd29fbd-3955-46d2-9dbe-463bc4c0b593" CreationDate="2011-07-24T18:37:19.740" UserId="6837" Text="&lt;equipment&gt;&lt;blender&gt;" />
  <row Id="34844" PostHistoryTypeId="2" PostId="16367" RevisionGUID="2e222b6a-bcea-471a-ab6b-7b7c94897f16" CreationDate="2011-07-24T18:43:47.570" UserId="6837" Text="In addition to the points of the previous answer I would like to add:&#xD;&#xA;&#xD;&#xA; - Volume of the chopper bowl&#xD;&#xA; - Durability of the clutch&#xD;&#xA;&#xD;&#xA;If the chopper bowl is too small then everything will be liquefied instantly because the chopped pieces don't have enough space to move out of the way before teh blade hits them again. I got a philips HR1611 recently and it's totally impossible to chop anything, everything gets pulverised. This makes the chopper attachment more or less pointless because you can always liquefy things with the stick attachment.&#xD;&#xA;&#xD;&#xA;The clutches in many of the ones I have seen are made of plastic and can very easily wear out fast if they slip or aren't engaged properly before power is applied." />
  <row Id="34845" PostHistoryTypeId="2" PostId="16368" RevisionGUID="1bd9de1d-55b5-4841-8e60-78134f1eff17" CreationDate="2011-07-24T18:59:15.223" UserId="6837" Text="I tip the blender over at an angle and shake vigorously giving a pulse of power when stuff has moved around enough. It works well. I should probably add that I am using a stick type with a bowl attachment but I would do the same with a table top blender. " />
  <row Id="34846" PostHistoryTypeId="5" PostId="16367" RevisionGUID="1666fd47-ad65-4440-b133-b8042906079c" CreationDate="2011-07-24T19:33:36.080" UserId="6837" Comment="deleted 424 characters in body" Text="In addition to the points of the previous answer I would like to add:&#xD;&#xA;&#xD;&#xA; - Volume of the bowl&#xD;&#xA; - Durability of the clutch&#xD;&#xA;&#xD;&#xA;The clutches in many of the ones I have seen are made of plastic and can very easily wear out fast if they slip or aren't engaged properly before power is applied." />
  <row Id="34847" PostHistoryTypeId="2" PostId="16369" RevisionGUID="6a1913c6-ff57-4087-a7b6-5fcdc943bcc2" CreationDate="2011-07-24T19:42:16.543" UserId="6837" Text="In addition to the points of the previous answer I would like to add:&#xD;&#xA;&#xD;&#xA; - Volume of the bowl&#xD;&#xA; - Durability of the clutch&#xD;&#xA;&#xD;&#xA;The clutches in many of the ones I have seen are made of plastic and can very easily wear out fast if they slip or aren't engaged properly before power is applied.&#xD;&#xA;&#xD;&#xA;If the chopper bowl is too small then everything will be liquefied instantly because the chopped pieces don't have enough space to move out of the way before teh blade hits them again. I got a philips HR1611 recently and it's totally impossible to chop anything, everything gets pulverised. This makes the chopper attachment more or less pointless because you can always liquefy things with the stick attachment.&#xD;&#xA;" />
  <row Id="34848" PostHistoryTypeId="2" PostId="16370" RevisionGUID="219ccff3-1c48-4a06-935d-540fef357b30" CreationDate="2011-07-24T20:06:40.280" UserId="6838" Text="I'd like to have plates with the following characteristics:&#xD;&#xA;&#xD;&#xA;1. Don't break when you drop them on the floor&#xD;&#xA;2. Do not get hot in the microwave (like normal china)&#xD;&#xA;3. Durable and washable (not paper plates)&#xD;&#xA;&#xD;&#xA;Do such plates exist? If so, where might I obtain some?" />
  <row Id="34849" PostHistoryTypeId="1" PostId="16370" RevisionGUID="219ccff3-1c48-4a06-935d-540fef357b30" CreationDate="2011-07-24T20:06:40.280" UserId="6838" Text="Unbreakable microwave safe plates?" />
  <row Id="34850" PostHistoryTypeId="3" PostId="16370" RevisionGUID="219ccff3-1c48-4a06-935d-540fef357b30" CreationDate="2011-07-24T20:06:40.280" UserId="6838" Text="&lt;microwave&gt;" />
  <row Id="34851" PostHistoryTypeId="2" PostId="16371" RevisionGUID="a7baaf6f-56da-4aff-8a44-37d888e1a981" CreationDate="2011-07-24T20:18:31.420" UserId="6791" Text="The best plates I ever bought (that have all those characteristics you were asking for) were made by pyrex... Pyrex is obviously known for making great measuring cups and other glass bowls and things (and lab equipment like beakers)... But in college I found these translucent pyrex plates and they have lasted FOREVER!  They don't break, and they only need a few seconds to cool after coming from the microwave... Just google &quot;Pyrex dinner plates&quot;, but here's one link I found:&#xD;&#xA;&#xD;&#xA;http://www.etsy.com/listing/67297041/on-sale-now-pyrex-dinner-plates-with&#xD;&#xA;&#xD;&#xA;Edit: I just looked a little harder... The plates I have are put out by Corning (but they are pyrex) and here's an ebay search of them:&#xD;&#xA;&#xD;&#xA;http://shop.ebay.com/sis.html?_nkw=PYREX+CORNING+FESTIVA+Spring+Green+SALAD+PLATES" />
  <row Id="34852" PostHistoryTypeId="2" PostId="16372" RevisionGUID="3658a7fa-54cc-436d-9c05-28ad97cfd80b" CreationDate="2011-07-24T20:26:49.067" UserId="6791" Text="I've never made Meatza, but making a naive assumption that it's comparable to meatloaf (with toppings), I actually have better success w/ the non-stick reynolds wrap then i do w/ parchment paper... @uncle Brad's point is really valid and to that point, I've never had a problem w/ the aluminum foil changing the temp profile... &#xD;&#xA;&#xD;&#xA;But again, I havent actually done what you're asking w/ that dish..." />
  <row Id="34853" PostHistoryTypeId="6" PostId="16370" RevisionGUID="f0494f69-bffc-4242-bcea-ca62171fa492" CreationDate="2011-07-24T20:29:52.420" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;microwave&gt;" />
  <row Id="34854" PostHistoryTypeId="25" PostId="16352" RevisionGUID="5a52fc2f-5d99-4470-b8ab-32cabb4bdd3e" CreationDate="2011-07-24T20:55:50.357" Comment="http://twitter.com/#!/StackCooking/status/95235763788197888" />
  <row Id="34855" PostHistoryTypeId="4" PostId="16366" RevisionGUID="14ca0dca-b8bc-4952-a688-82cc20ec3549" CreationDate="2011-07-24T21:02:08.033" UserId="6837" Comment="edited title" Text="Is there a hand blender with a metal coupling connection?" />
  <row Id="34856" PostHistoryTypeId="5" PostId="16366" RevisionGUID="14ca0dca-b8bc-4952-a688-82cc20ec3549" CreationDate="2011-07-24T21:02:08.033" UserId="6837" Comment="edited title" Text="I used to have a hand blender of the stick type http://www.jmldirect.com/Power-Blitzer-With-Cook-Book-PP5125/&#xD;&#xA;&#xD;&#xA;It was pretty good except the coupling teeth were made of plastic and looked prone to fast wear especially if someone hit the power button by mistake before engaging the coupling. After about 6 months the inevitable happened and I came home and the coupling had become a molten lump of plastic.&#xD;&#xA;&#xD;&#xA;Does anyone know if there is a brand of blender of this type that has a metal coupling connection. It seems to be the most obvious thing that manufacturers are creating a built in expiry in these tools.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="34857" PostHistoryTypeId="2" PostId="16373" RevisionGUID="379a2127-ea44-405a-b06a-6980b16b9366" CreationDate="2011-07-24T21:20:49.803" UserId="6563" Text="With those requirements I'd start looking at &quot;camping dishware&quot; usually meant for camping and/or RV's; preferably in a polycarbonate material.  &#xD;&#xA;&#xD;&#xA;There's a line of products by GSI that are made with a polycarbonate resin.  This is (for all intents and purposes) the same material that those indestructible camping water bottles and chambro food containers are made out of.  There are loads of names for polycabonates, GSI calls it [infinity][1].  Here is the [GSI infinity plate][2] and the [GSI infinity bowl][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.gsioutdoors.com/technology/detail/infinity/&#xD;&#xA;  [2]: http://www.amazon.com/Infinity-Plate-by-GSI-Outdoors/dp/B001UABE7W/ref=pd_sbs_sg_10&#xD;&#xA;  [3]: http://www.amazon.com/GSI-Infinity-Bowl-Blue/dp/B004U7N2CW/ref=pd_sbs_sg_26" />
  <row Id="34858" PostHistoryTypeId="5" PostId="16370" RevisionGUID="1cff4a63-961e-4fd1-9617-dab2f90468a0" CreationDate="2011-07-24T21:23:05.917" UserId="6838" Comment="added 81 characters in body" Text="I'd like to have plates with the following characteristics:&#xD;&#xA;&#xD;&#xA;1. Don't break when you drop them on the floor&#xD;&#xA;2. Do not get hot in the microwave (like normal china)&#xD;&#xA;3. Durable and washable (not paper plates)&#xD;&#xA;&#xD;&#xA;Do such plates exist? If so, where might I obtain some?&#xD;&#xA;&#xD;&#xA;(edit) Ideally they would also look more or less like standard dinner plates." />
  <row Id="34859" PostHistoryTypeId="2" PostId="16374" RevisionGUID="2dc990d5-4250-43eb-8078-632be774e682" CreationDate="2011-07-24T21:25:15.510" UserId="6837" Text="Is there a good minimum time to recommend for the time to marinade meat? Or is it always best to eave overnight if you want good results? &#xD;&#xA;&#xD;&#xA;Do citric juices such as lime or vinegar reduce this time? " />
  <row Id="34860" PostHistoryTypeId="1" PostId="16374" RevisionGUID="2dc990d5-4250-43eb-8078-632be774e682" CreationDate="2011-07-24T21:25:15.510" UserId="6837" Text="What is the minimum time for a decent meat marinade?" />
  <row Id="34861" PostHistoryTypeId="3" PostId="16374" RevisionGUID="2dc990d5-4250-43eb-8078-632be774e682" CreationDate="2011-07-24T21:25:15.510" UserId="6837" Text="&lt;meat&gt;&lt;marinade&gt;" />
  <row Id="34862" PostHistoryTypeId="2" PostId="16375" RevisionGUID="5bae874e-e086-4317-b386-c9384d934236" CreationDate="2011-07-24T21:28:32.370" UserId="6839" Text="If I roast a selection of mixed nuts, does it make them less healthy?&#xD;&#xA;&#xD;&#xA;e.g. does the roasting \ heating process turn the health natural fats into unhealthy fats?" />
  <row Id="34863" PostHistoryTypeId="1" PostId="16375" RevisionGUID="5bae874e-e086-4317-b386-c9384d934236" CreationDate="2011-07-24T21:28:32.370" UserId="6839" Text="Does roasting nuts make them less healthy?" />
  <row Id="34864" PostHistoryTypeId="3" PostId="16375" RevisionGUID="5bae874e-e086-4317-b386-c9384d934236" CreationDate="2011-07-24T21:28:32.370" UserId="6839" Text="&lt;roasting&gt;&lt;fats&gt;&lt;nuts&gt;&lt;health&gt;" />
  <row Id="34865" PostHistoryTypeId="2" PostId="16376" RevisionGUID="c100eaf0-ac3a-40bb-8a0d-5e870764bbbe" CreationDate="2011-07-24T21:30:19.907" UserId="6837" Text="What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late!&#xD;&#xA;&#xD;&#xA;Maybe some people have some good rules of thumb or neat tricks to share?" />
  <row Id="34866" PostHistoryTypeId="1" PostId="16376" RevisionGUID="c100eaf0-ac3a-40bb-8a0d-5e870764bbbe" CreationDate="2011-07-24T21:30:19.907" UserId="6837" Text="How to judge the quality of pizza dough?" />
  <row Id="34867" PostHistoryTypeId="3" PostId="16376" RevisionGUID="c100eaf0-ac3a-40bb-8a0d-5e870764bbbe" CreationDate="2011-07-24T21:30:19.907" UserId="6837" Text="&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="34868" PostHistoryTypeId="2" PostId="16377" RevisionGUID="1958b695-ec51-4b0a-9555-f4338b0b03ec" CreationDate="2011-07-24T21:38:11.363" UserId="3972" Text="You can try finding the powder at an Asian grocery store.  The one I frequent has a section of powders that seem like they might be geared more toward a consumer than a restaurant.  I just checked: it's a one pound bag.  I was able to buy just the one bag, but it was a while ago, so I don't recall the price.  According to the bag, the ingredients are Non-dairy creamer, (whatever flavor - I have strawberry and almond) powder, glucose, and coloring.  Even though it says it has glucose, you're still supposed to add sugar according to the directions (and it definitely needs it).&#xD;&#xA;&#xD;&#xA;As for creaminess, you might consider trying milk/soy milk/almond milk, etc. instead of water.  When ever I've made it, it turned out much better like that.  The directions call for extra non-dairy creamer, but the recommended amount didn't seem to be enough, so the next batch, I just made it with soy milk (no particular reason for soy over regular: I just don't have regular on hand)." />
  <row Id="34869" PostHistoryTypeId="2" PostId="16378" RevisionGUID="622f3cf8-d657-43ef-ac9c-505325cdff9f" CreationDate="2011-07-24T21:52:24.483" UserId="4638" Text="To expand michaels answer (assuming that you want strawberry icecream and not pieces of strawberry mixed in). &#xD;&#xA;&#xD;&#xA;If you are making a custard ice cream, leave the amount of egg yolks the same, because you want the lecithin from them. Reduce the sugar somewhat, because fruit is sweet. Then decide how much fruit puree you want (maybe 1/3 the volume of the dairy part). Adjust the volume of the dairy so that the liquid is correct. Adjust the fat of the dairy so that the fat content is correct. &#xD;&#xA;&#xD;&#xA;Example, you start with the recipe for vanilla ice cream French (=custard) style by Lebovitz. &#xD;&#xA;&#xD;&#xA;&gt; 1 cup (250ml) whole milk; &#xD;&#xA;&gt; A pinch of salt; &#xD;&#xA;&gt; 3/4 cup (150g) sugar; &#xD;&#xA;&gt; 1 vanilla bean, split lengthwise; &#xD;&#xA;&gt; 2 cups (500ml) heavy cream; &#xD;&#xA;&gt; 5 large egg yolks; &#xD;&#xA;&gt; 1 teaspoon pure vanilla extract&#xD;&#xA;&#xD;&#xA;This recipe has 185g fat (I calculated with 30% fat in the cream), 460g dry matter (this is both fat and non-fat) and yields 990g ice cream (rounded a bit). Let's say that you decide to use 200g strawberry puree. 200g strawberry puree has 10g sugars, 18g dry matter and no fat. A mixture of 5 yolks, 140g sugar (if you want, you can look at the fructose sweetness coefficient and change the sugar accordingly, but I think this isn't so much of a problem if we just substitute the 10g from strawberries), 200g strawberry puree and some salt and vanilla has 25g fat, 225g dry matter and weighs 430g (rounded). You could create two equation systems, the first for the total volume of the dairy mixture needed, and the second one for the ratio of cream to milk, and solve these to get to a mixture with the original ratio. &#xD;&#xA;&#xD;&#xA;&lt;pre&gt; &#xD;&#xA;fatamount/total = fatpercentage &#xD;&#xA;liquidamount/total = liquidpercentage &#xD;&#xA;fatpercentage + liquidpercentage + nonfatdrypercentage = 1 &#xD;&#xA;&lt;/pre&gt;&#xD;&#xA;&#xD;&#xA;where you know fatamount, liquidamount and nonfatdrypercentage is around 0.1 (actually 0.08 for milk only and 0.12 for cream only, but we don't need so much precision). Solve for total, then calculate fatpercentage. &#xD;&#xA;&#xD;&#xA;&lt;pre&gt; &#xD;&#xA;0.3*cream + 0.04*milk = fatpercentage*(milk + cream) &#xD;&#xA;milk + cream = total &#xD;&#xA;&lt;/pre&gt; &#xD;&#xA;&#xD;&#xA;I will take a shortcut here. I specified almost as much strawberries as milk. They have no fat (unlike milk), but a similar (actually higher) amount of dry mass. So let's see what happens when we keep the 500g cream and turn the 50g difference between strawberries and milk into cream too (because we suspect we want some more fat). Then we have 190 g fat, 290g dry matter and 980g ice cream base. At 19.38% fat, we are above the ratio given in the article, but close to the original ratio (and I suspect that the article might be about Philadelphia style ice cream, which has less fat). The 29.59% dry matter are again outside of the article recommendation, but close to the original recipe. In fact, I assume that well emulsified fat can prevent ice crystal creation, so the higher liquid content doesn't create problems here (also note that McGee gives a 10-20% range for fat in ice cream, not 7-12%). &#xD;&#xA;&#xD;&#xA;Long story short: don't add fruit puree, it is mostly water. Substitute puree for milk, calculate the new percentage of fat and dry matter (use the 7-12% fat and 37-42% liquid for a recipe without emulsifiers, you can be freer if you have emulsifiers; egg yolk counts as emulsifier). If you are still not there, try the calculation with less puree, or increase the fat and/or dry matter until you are in the recommended range. Or just start with the equations. &#xD;&#xA;&#xD;&#xA;&lt;hr&gt; &#xD;&#xA;NB #1 I didn't check my calculations, could have a mistake there. But the principle should be correct. &#xD;&#xA;&#xD;&#xA;NB#2 I calculated with cream density of 1. This was somewhat surprising, but the nutrition data for cream I found insists that a cup of cream (240 ml) weighs 238 g, so the difference is small enough to not go to the trouble to convert. A recipe given by volume probably (hopefully) has some leeway, so this shouldn't skew the results into a bad recipe. " />
  <row Id="34870" PostHistoryTypeId="2" PostId="16379" RevisionGUID="2faffee9-251b-4fff-9092-ffd76d98570f" CreationDate="2011-07-24T22:11:39.367" UserId="4194" Text="I find the best pizza dough is relatively wet and unstable. Even after kneading it should still be sticky and bordering on sticking to the board. A wet dough bubbles nicely when you cook it, giving a light, crisp texture." />
  <row Id="34871" PostHistoryTypeId="2" PostId="16380" RevisionGUID="1ee0f39d-4a21-4329-b07e-5a6fc8539184" CreationDate="2011-07-24T22:13:33.187" UserId="4194" Text="It depends on the meat and how it's cut. A 'solid' uncut piece like a pork loin will take longer to marinade properly than if it was cut into thin strips for stir frying, for example - I'd want to marinade the former at least 7-8 hours, while the latter could probably get away with 1." />
  <row Id="34872" PostHistoryTypeId="5" PostId="16376" RevisionGUID="fd96f604-911d-4d7b-8aba-b9eca3635bb5" CreationDate="2011-07-24T22:54:24.347" UserId="6837" Comment="added 136 characters in body" Text="What are some good guidelines for judging the consistency and texture of a good pizza dough? I would like to know so I could make some corrections before it's too late!&#xD;&#xA;&#xD;&#xA;Maybe some people have some good rules of thumb or neat tricks to share?&#xD;&#xA;&#xD;&#xA;I would be more interested in the thin base italian style. The thinner the better and the bigger the bubbles on the edge the better!" />
  <row Id="34873" PostHistoryTypeId="2" PostId="16381" RevisionGUID="c139878b-01e5-41f9-adb7-b9353eb0536d" CreationDate="2011-07-24T23:43:43.873" UserId="3341" Text="My targets for the final dough:&#xD;&#xA;&#xD;&#xA; 1. when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight&#xD;&#xA; 2. if the inside of the dough is exposed it will stick to hands/surface&#xD;&#xA; 3. need to use semolina/cornmeal to transfer the pizza around&#xD;&#xA; 4. contains lots of visible bubbles before stretching, with the dough having enough integrity to stretch the bubbles without losing them.&#xD;&#xA; 5. can stretch it to be translucent without tearing too much (preferably without tearing at all)&#xD;&#xA;&#xD;&#xA;What I look for at different by stages:&#xD;&#xA;&#xD;&#xA;I have been making a lot of pizza dough over the last year, experimenting with different amounts of water and kneading techniques. In order to make a very thin base, (on you can stretch so it is translucent) but can still transfer into the oven I make a very wet (60% hydration) dough and either:&#xD;&#xA;&#xD;&#xA; 1. No-Kneed approach: use small amounts of yeast and salt. Just leave the dough for approx 18 hours. Then put in the fridge, I find it is best after 2 days in the fridge. Because the dough is cold you can easily handle it, although you might need to let it warm up a bit before you can do anything with it.&#xD;&#xA;&#xD;&#xA; What I am aiming for is that when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight.&#xD;&#xA;&#xD;&#xA; I expect to see a lot of bubbles, up to 0.5mm in diameter but most smaller, in the dough, but not to be able to pour it out. I will have to scrape it out of the bowl using a wet spatula. and will have to use a light dusting of flour (not too much) to stop it sticking to the surface or my hands. I sometimes let it rise again after shaping (need to at least let it relax for a few minutes) and usually have to add more flour to my hands to do the stretch. Try to use as little extra flour as you can. I usually have to only dust the dough once and lightly before stretching it. If you have to use any more it might be too wet or not have enough gluten development.&#xD;&#xA;&#xD;&#xA; 2. Hand Kneed approach: using more yeast and salt. When I first turn the dough out to kneed I do not expect to be able to handle it, it is to sticky and runny. I use tools to fold it a few times. You will probably need some flour to do this, but try not to use too much. After several folds the dough comes together enough for me to lightly cover it in flour I &quot;roll kneed&quot; - which is rolling and stretching it, but not bringing the wet inside to the surface. If you start to fold or tear the dough it will stick to your hands and the surface, if that happens you have to put more flour on which will reduce the hydration of your dough so avoid it. You will have to work it for quite a while. Try to get your body weight applied to the dough as your roll it.&#xD;&#xA;&#xD;&#xA; What I am aiming for is a dough which you can pick up without your fingers just going into it and that springs back when you deform it; **but** if you tear it or open it up the inside will immediately stick to your hands and the surface. When I get this I stop kneading. &#xD;&#xA;&#xD;&#xA;I usually rise it for 80 mins but it depends on the temperature. After this rise, I will divide it and shape it into balls. I expect to not be able to easily rip the dough apart due to its wetness. It should contain quite a bit of air, and some largeish bubbles which I try not to knock back too much. &#xD;&#xA;&#xD;&#xA;I have to use a wet spatula to divide it, and then use a small amount of flour on the outside to form a smooth surfaced ball. Then I cover it and rise it again for 20mins. The outside will be sooth with some bubbles visible and due to the flour dry enough to handle. The inside will be too wet to handle without adding more flour.&#xD;&#xA;&#xD;&#xA;After this second rise I put a bit of flour on my hands and stretch it over my fist, it should behave pretty much the same as the no-kneed version at this stage." />
  <row Id="34874" PostHistoryTypeId="6" PostId="16375" RevisionGUID="137befb8-7fa9-42ae-9151-bd5d37964206" CreationDate="2011-07-25T02:19:58.007" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;fats&gt;&lt;nutrition&gt;&lt;nuts&gt;" />
  <row Id="34875" PostHistoryTypeId="2" PostId="16382" RevisionGUID="951d021b-b9a9-4d26-920c-ba42868918c8" CreationDate="2011-07-25T02:21:01.860" UserId="6791" Text="Here's a good article addressing your question:&#xD;&#xA;&#xD;&#xA;http://www.whfoods.com/genpage.php?tname=george&amp;dbid=104" />
  <row Id="34876" PostHistoryTypeId="5" PostId="16382" RevisionGUID="c1a22ab2-6653-4b88-94cb-507f05d47a5e" CreationDate="2011-07-25T02:39:14.153" UserId="6791" Comment="Added paraphrase" Text="Here's a good article addressing your question:&#xD;&#xA;&#xD;&#xA;http://www.whfoods.com/genpage.php?tname=george&amp;dbid=104&#xD;&#xA; &#xD;&#xA;Edit: To paraphrase the article... &#xD;&#xA;In a nutshell, yes and no... Roasting nuts over 170 degrees can damage the fats, causing the the fat to break down (and potentially release free radicals)... &#xD;&#xA;&#xD;&#xA;The article advises against commercially roasted nuts because you don't know at what temp they were roasted&#xD;&#xA;&#xD;&#xA;Roasting nuts under that temperature should maintain their nut integrity :)" />
  <row Id="34877" PostHistoryTypeId="2" PostId="16383" RevisionGUID="be974f27-f981-45a7-b548-81fc99240c1e" CreationDate="2011-07-25T02:48:00.777" UserId="41" Text="Discussion of the long-term health effects would be little more than speculation; however, there is a specific nutritional claim which can be tested, and *has* been tested in the commercial food-processing setting.&#xD;&#xA;&#xD;&#xA;See: [Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds][1]:&#xD;&#xA;&#xD;&#xA;&gt; The aim of the present study was to quantify some nutritional and safety quality parameter changes that take place in nuts (roasting) and sesame seeds (dehulling, roasting, milling, and sterilization) during processing.&#xD;&#xA;&#xD;&#xA;&gt; ...&#xD;&#xA;&#xD;&#xA;&gt; All these parameters were significantly affected by the different processing stages, **especially by roasting** and sterilization (tahina). Nut roasting and sesame heat treatment **increased the primary (hydroperoxides) and secondary (aldehydic compounds) lipid oxidation products**, with the p-anisidine value reaching 6−11.5 and thiobarbituric acid reactive substances 3−5 mg/kg (equiv of malondialdehyde) in the different end products. In addition, roasting led to the **formation of CML** (between 12.7 and 17.7 ng/mg) and tFAs (between 0.6 and 0.9 g/100 g) in nuts and tahina, which were absent in the raw material. Roasting parameters appear as the critical factor to control to limit the CML and tFA formation in the final product.&#xD;&#xA;&#xD;&#xA;You'd have to read the whole study for a detailed analysis of *how* roasting affects the lipid oxidation products, which are the same products seen in rancid or overheated fats, but there is going to be *some* effect.&#xD;&#xA;&#xD;&#xA;This is really more of an issue in a food plant because they use big machines designed to roast huge quantities of nuts (we're talking 200 kg/h for a low-end, $5000 gas-fired machine).  The heat characteristics of one of these machines is going to be completely different from the comparatively slow roasting of a tiny quantity of nuts in a home oven, so don't panic.&#xD;&#xA;&#xD;&#xA;To be any more specific, you'd have to specify the kind of nut.  The oils from different nuts peroxidize at different temperatures; some unrefined nut oils start to smoke at around 160° C / 320° F (peanut/walnut), others go well into the 200° C / 400° F range (e.g. almonds). In any case, it's very rare that you'd actually be heating the nuts up to these temperatures unless you left them roasting too long, and they'd smell very burnt at that point.&#xD;&#xA;&#xD;&#xA;Just don't eat hundreds of pounds of roasted nuts every month, and don't burn them when you roast them, and you'll be fine.&#xD;&#xA;&#xD;&#xA;  [1]: http://pubs.acs.org/doi/abs/10.1021/jf800808d" />
  <row Id="34878" PostHistoryTypeId="5" PostId="16375" RevisionGUID="3bf964b2-db99-4765-8d6a-c6c1b773701c" CreationDate="2011-07-25T03:08:07.403" UserId="41" Comment="added 35 characters in body; edited tags" Text="If I roast a selection of mixed nuts, does it significantly change their nutritional content?&#xD;&#xA;&#xD;&#xA;Also: Are there any potential food safety issues around roasting nuts (e.g. does it damage the oils)?" />
  <row Id="34879" PostHistoryTypeId="6" PostId="16375" RevisionGUID="3bf964b2-db99-4765-8d6a-c6c1b773701c" CreationDate="2011-07-25T03:08:07.403" UserId="41" Comment="added 35 characters in body; edited tags" Text="&lt;oil&gt;&lt;roasting&gt;&lt;nutrition&gt;&lt;fats&gt;&lt;nuts&gt;" />
  <row Id="34880" PostHistoryTypeId="5" PostId="16382" RevisionGUID="cbc37025-bee0-49d8-9ae1-b0aaabc30d55" CreationDate="2011-07-25T05:45:32.510" UserId="4638" Comment="Added unit to the degrees" Text="Here's a good article addressing your question:&#xD;&#xA;&#xD;&#xA;http://www.whfoods.com/genpage.php?tname=george&amp;dbid=104&#xD;&#xA; &#xD;&#xA;Edit: To paraphrase the article... &#xD;&#xA;In a nutshell, yes and no... Roasting nuts over 170 degrees Fahrenheit (75 degrees Celsius) can damage the fats, causing the the fat to break down (and potentially release free radicals)... &#xD;&#xA;&#xD;&#xA;The article advises against commercially roasted nuts because you don't know at what temp they were roasted&#xD;&#xA;&#xD;&#xA;Roasting nuts under that temperature should maintain their nut integrity :)" />
  <row Id="34881" PostHistoryTypeId="25" PostId="16376" RevisionGUID="a63907fc-08f5-4551-b7e2-8d25a07c2cf1" CreationDate="2011-07-25T05:55:51.693" Comment="http://twitter.com/#!/StackCooking/status/95371665856413696" />
  <row Id="34882" PostHistoryTypeId="2" PostId="16384" RevisionGUID="e78c68a6-9833-4e3f-ab1d-7f527b08ffb2" CreationDate="2011-07-25T06:06:05.963" UserId="4638" Text="Now an answer to your actual question: chunks of strawberry. &#xD;&#xA;&#xD;&#xA;The problem is that strawberries are made of 91% water, and they freeze when put in ice cream. So I am afraid you can't have real fresh strawberry pieces. But with some tricks, you can have tasty strawberry chunks. &#xD;&#xA;&#xD;&#xA;An easy way out is to cut them in very small pieces, maybe 3-4 mm each side. They won't interfere with chewing then, but won't taste of much either. I wouldn't do it, just mention it here for completeness. &#xD;&#xA;&#xD;&#xA;The easiest way is to cook a strawberry marmelade with whole fruit. Then remove the syrup and use the strawberry pieces only. If you use enough sugar, they won't freeze. Smooth strawberry marmalade or a thick strawberry syrup can also be layered or marbled with the ice cream, resulting in streaks of strawberry taste in the vanilla ice cream. &#xD;&#xA;&#xD;&#xA;If you don't want to cook the strawberries, you can try some other approaches. You could dry them in a dehydrator first (but warning, they could get rubbery/lose taste that way). Then you could puree them and make sure the puree doesn't freeze. The first option would be to make sorbet out of it, then put chunks of strawberry sorbet in the ice cream. Then you could just add stuff which prevents freezing / crystal building. Try salt, sugar, alcohol, xanthan gum, and propylene glycol. Drops of this should form nice chunks, not as hard as ice. You can also use gelatin to make strawberry marshmallows (I don't know the highest possible proportion of strawberries is before they start hardening in the freezer, you'll have to play around). &#xD;&#xA;&#xD;&#xA;If you want to have the texture and taste of fresh strawberries, your only option is to serve the normal ice cream with fresh strawberries on top. In fact, this is my preferred solution - but if you still want chunks, try the ideas above. " />
  <row Id="34883" PostHistoryTypeId="25" PostId="16374" RevisionGUID="708145a9-5de0-43ff-9fbc-1f2077d8eca8" CreationDate="2011-07-25T08:55:52.887" Comment="http://twitter.com/#!/StackCooking/status/95416969012068352" />
  <row Id="34884" PostHistoryTypeId="2" PostId="16385" RevisionGUID="61441cf7-92e5-4e5e-823f-c8854a76f7f1" CreationDate="2011-07-25T11:55:21.550" UserId="6825" Text="I don't think that &quot;browning&quot; involves milk solids....&#xD;&#xA;&#xD;&#xA;Browning is the caramelizing of the sugars in meat.&#xD;&#xA;&#xD;&#xA;So I think this is possible to be done with clarified butter.&#xD;&#xA;&#xD;&#xA;I &quot;brown&quot; meats usually with olive oil, which also does not have any milk solids." />
  <row Id="34885" PostHistoryTypeId="25" PostId="16375" RevisionGUID="82886755-926d-44ca-bf2d-d0fb7e62b544" CreationDate="2011-07-25T11:55:52.240" Comment="http://twitter.com/#!/StackCooking/status/95462265410686976" />
  <row Id="34886" PostHistoryTypeId="2" PostId="16386" RevisionGUID="7b8a6bb3-3c67-44a1-a265-bbec04297069" CreationDate="2011-07-25T12:10:18.997" UserId="6825" Text="I want to make a caramel coating for cheesecake ot other cakes, that stays fluid in the fridge, and not becoming hard/solid...&#xD;&#xA;&#xD;&#xA;I don't mind if the caramel sauce/syrup contains any butter/milk or not. So if it's only made by sugar and water is OK.&#xD;&#xA;&#xD;&#xA;I made a caramel sauce, which was fluid for some time, but when I coated the cheesecake and put in the fridge, it became solid and I just sticked this out and threw it away...&#xD;&#xA;&#xD;&#xA;So, if you have a recipe for this I would be glad to hear about, just as long as it is caramelized sugar, not just clear syrup (slightly heated water plus sugar)" />
  <row Id="34887" PostHistoryTypeId="1" PostId="16386" RevisionGUID="7b8a6bb3-3c67-44a1-a265-bbec04297069" CreationDate="2011-07-25T12:10:18.997" UserId="6825" Text="How to achieve a thin caramel sauce/coating that stays fluid when refrigerated" />
  <row Id="34888" PostHistoryTypeId="3" PostId="16386" RevisionGUID="7b8a6bb3-3c67-44a1-a265-bbec04297069" CreationDate="2011-07-25T12:10:18.997" UserId="6825" Text="&lt;sauce&gt;&lt;caramel&gt;" />
  <row Id="34889" PostHistoryTypeId="2" PostId="16387" RevisionGUID="597c2204-c69b-418a-9319-683b0932ed6e" CreationDate="2011-07-25T12:50:55.913" UserId="4638" Text="If you make caramel acidic, it won't harden. So use cream of tartar (neutral taste) or lemon juice (easier availability) to create a non-hardening sticky caramel fluid. &#xD;&#xA;&#xD;&#xA;I am not sure if you can add dairy (milk, cream, butter, etc). to acidified caramel, but there is a small chance that it will curdle, so I'd advice you to use clear caramel (browned sugar and water only). &#xD;&#xA;&#xD;&#xA;I don't know how much acid you need to keep caramel at a certain viscosity at a given temperature, you'll have to experiment for that. Or maybe somebody else can supply this information. IIRC, a good starting point is a tablespoon of lemon juice per 100g sugar, but this is very imprecise. &#xD;&#xA;&#xD;&#xA;The other option would be to make a semifluid sauce (cream, or starch-thickened milk, or diluted syrup) and add caramel to it, but the taste would be much weaker. My preference would be the clear caramel + acid route. " />
  <row Id="34890" PostHistoryTypeId="4" PostId="16375" RevisionGUID="9b1cdcfb-ba21-4b1b-a9ce-5ce63706d195" CreationDate="2011-07-25T13:35:59.930" UserId="41" Comment="edited title" Text="Are roasted nuts nutritionally different from raw nuts?" />
  <row Id="34891" PostHistoryTypeId="2" PostId="16388" RevisionGUID="ab83c9a7-8130-4186-ac15-402453c8ddb4" CreationDate="2011-07-25T13:56:16.053" UserId="67" Text="One thing that hasn't been mentioned -- [Corelle][1].&#xD;&#xA;&#xD;&#xA;It's not completely unbreakable (and much like Pyrex, when it goes, it goes like what nico mentioned -- little tiny shards everywhere).&#xD;&#xA;&#xD;&#xA;Supposedly, it loses its resilience to breaking over time, so newer plates are less likely to break when dropped as older ones, so this is one case where buying at a yard sale might not be best.  &#xD;&#xA;&#xD;&#xA;I don't know how the durability compares to Pyrex plates, but it looks more 'dinnerware-like' to start.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.corelle.com/" />
  <row Id="34892" PostHistoryTypeId="2" PostId="16389" RevisionGUID="e47e175b-3f28-4160-b83d-d25f2712c8be" CreationDate="2011-07-25T15:45:19.637" UserId="1259" Text="I want to make ginger drinks (bourbon, hot tea, ginger ale). In all cases, I want to create a ginger syrup that I can then add to bourbon, hot water, soda water to get my desired drink. I have tried the following methods:&#xD;&#xA;&#xD;&#xA; - Slice ginger thinly, put in boiling water for 1 hour&#xD;&#xA; - Chop ginger very finely, bring water to boil, cover, steep one hour&#xD;&#xA; - Chop ginger very finely, bring water to simmer for one hour&#xD;&#xA; - Puree ginger and small amount of water in vita mix&#xD;&#xA;&#xD;&#xA;In all cases, I've found that I need to remove the leftover ginger, as it would just settle out of a drink. I've tried it with varying amounts of sugar (from none to 1:2 sugar:water). What I'm left with is a pretty good product, but the ginger has a lot of flavor left in it. In fact, I can use it again with the same process and still get a good result. &#xD;&#xA;&#xD;&#xA;I would like to get a very strong product with minimal life left in the ginger, so that I can minimize the amount of ginger I use. I'd also like the syrup / extract to be as strong as possible to minimize the amount I add to my drink. To top it off, I would prefer the process not be to laborious or time consuming. &#xD;&#xA;&#xD;&#xA;How can I maximize the extraction of ginger flavor in to a liquid?" />
  <row Id="34893" PostHistoryTypeId="1" PostId="16389" RevisionGUID="e47e175b-3f28-4160-b83d-d25f2712c8be" CreationDate="2011-07-25T15:45:19.637" UserId="1259" Text="How can I maximize ginger extraction?" />
  <row Id="34894" PostHistoryTypeId="3" PostId="16389" RevisionGUID="e47e175b-3f28-4160-b83d-d25f2712c8be" CreationDate="2011-07-25T15:45:19.637" UserId="1259" Text="&lt;ginger&gt;" />
  <row Id="34895" PostHistoryTypeId="2" PostId="16390" RevisionGUID="50c993d9-0a9c-4271-a0b2-b01c58e53e16" CreationDate="2011-07-25T16:46:18.523" UserId="5600" Text="What about [juicing the ginger][1]?  That method is also espoused, *e.g.*, for [making ginger beer][2].  I've done it before and it works quite well.  You could also try infusing the ginger in the spirit by letting chunks of ginger soak inside the bottle for a week or two.  Finally, if your budget is limitless, you could also try using a [rotary evaporator][3] to make a ginger extract.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.ideasinfood.com/ideas_in_food/2010/08/ginger-juice-how-i-loathed-you-and-now-i-love-you.html&#xD;&#xA;  [2]: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Rotary_evaporator" />
  <row Id="34896" PostHistoryTypeId="25" PostId="16389" RevisionGUID="95850570-082c-4e56-9586-ff5a6f68b521" CreationDate="2011-07-25T17:55:53.147" Comment="http://twitter.com/#!/StackCooking/status/95552863954145280" />
  <row Id="34897" PostHistoryTypeId="6" PostId="1137" RevisionGUID="d425a6e5-cdb3-4bdd-aff3-366dc2bfd6d9" CreationDate="2011-07-25T18:02:50.647" UserId="641" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;basics&gt;" />
  <row Id="34898" PostHistoryTypeId="6" PostId="3302" RevisionGUID="c92ee7be-ef75-4ea7-b4f6-406084daea8c" CreationDate="2011-07-25T18:03:57.620" UserId="641" Comment="edited tags" Text="&lt;seasoning&gt;&lt;basics&gt;" />
  <row Id="34899" PostHistoryTypeId="5" PostId="16390" RevisionGUID="06c56bad-260d-418e-86a8-0482dbbaada4" CreationDate="2011-07-25T20:23:16.627" UserId="5600" Comment="added 367 characters in body" Text="What about [juicing the ginger][1]?  That method is also espoused, *e.g.*, for [making ginger beer][2].  I've done it before and it works quite well.  You could also try infusing the ginger in the spirit by letting chunks of ginger soak inside the bottle for a week or two.  Finally, if your budget is limitless, you could also try using a [rotary evaporator][3] to make a ginger extract.&#xD;&#xA;&#xD;&#xA;**Edit**: If you don't have a lever juicer (like the one shown in [the first link][1]), another method that I've used before is to grate the ginger into a cheesecloth (or even a paper kitchen towel will work) and squeeze; you'll get about a teaspoon of juice per inch of ginger root.  I often use that to add ginger flavor to dashi stock, which works quite well.&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.ideasinfood.com/ideas_in_food/2010/08/ginger-juice-how-i-loathed-you-and-now-i-love-you.html&#xD;&#xA;  [2]: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-ginger-beer/&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Rotary_evaporator" />
  <row Id="34900" PostHistoryTypeId="2" PostId="16391" RevisionGUID="66569171-cef3-4c96-ac39-593c12ff1395" CreationDate="2011-07-25T20:28:46.263" UserId="160" Text="Polypropylene dinner plates sound like they'd fit your requirements. Quick searching didn't find them in plain white, though. Polypropylene can be boiled, and should be fine in the dishwasher and microwave.&#xD;&#xA;&#xD;&#xA;Other plastics would work too, and readily come in plain white. They are washable, but some specify hand-washing only, others top-rack only. You &lt;a href=&quot;http://www.amazon.com/s/ref=nb_sb_noss?url=node%3D367155011&amp;field-keywords=plastic&amp;x=0&amp;y=0&quot;&gt;find these on Amazon&lt;/a&gt;, &lt;a href=&quot;http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&amp;field-keywords=plastic+dinner+plate&amp;x=0&amp;y=0&quot;&gt;and some more too&lt;/a&gt;.&#xD;&#xA;&#xD;&#xA;I recommend trying a few first to be sure they take whatever abuse you need them to.&#xD;&#xA;&#xD;&#xA;While plastic will *look* like a dinner plate, it won't *feel* like one, being far too light." />
  <row Id="34901" PostHistoryTypeId="5" PostId="16381" RevisionGUID="9f948824-0955-4df7-99de-b59981c3f2d8" CreationDate="2011-07-25T20:32:56.353" UserId="3341" Comment="corrected units" Text="My targets for the final dough:&#xD;&#xA;&#xD;&#xA; 1. when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight&#xD;&#xA; 2. if the inside of the dough is exposed it will stick to hands/surface&#xD;&#xA; 3. need to use semolina/cornmeal to transfer the pizza around&#xD;&#xA; 4. contains lots of visible bubbles before stretching, with the dough having enough integrity to stretch the bubbles without losing them.&#xD;&#xA; 5. can stretch it to be translucent without tearing too much (preferably without tearing at all)&#xD;&#xA;&#xD;&#xA;What I look for at different by stages:&#xD;&#xA;&#xD;&#xA;I have been making a lot of pizza dough over the last year, experimenting with different amounts of water and kneading techniques. In order to make a very thin base, (on you can stretch so it is translucent) but can still transfer into the oven I make a very wet (60% hydration) dough and either:&#xD;&#xA;&#xD;&#xA; 1. No-Kneed approach: use small amounts of yeast and salt. Just leave the dough for approx 18 hours. Then put in the fridge, I find it is best after 2 days in the fridge. Because the dough is cold you can easily handle it, although you might need to let it warm up a bit before you can do anything with it.&#xD;&#xA;&#xD;&#xA; What I am aiming for is that when I stretch it over my fist, once it has got to the size where it covers my whole fist, it starts to stretch under its own weight.&#xD;&#xA;&#xD;&#xA; I expect to see a lot of bubbles, up to 0.5cm in diameter but most smaller, in the dough, but not to be able to pour it out. I will have to scrape it out of the bowl using a wet spatula. and will have to use a light dusting of flour (not too much) to stop it sticking to the surface or my hands. I sometimes let it rise again after shaping (need to at least let it relax for a few minutes) and usually have to add more flour to my hands to do the stretch. Try to use as little extra flour as you can. I usually have to only dust the dough once and lightly before stretching it. If you have to use any more it might be too wet or not have enough gluten development.&#xD;&#xA;&#xD;&#xA; 2. Hand Kneed approach: using more yeast and salt. When I first turn the dough out to kneed I do not expect to be able to handle it, it is to sticky and runny. I use tools to fold it a few times. You will probably need some flour to do this, but try not to use too much. After several folds the dough comes together enough for me to lightly cover it in flour I &quot;roll kneed&quot; - which is rolling and stretching it, but not bringing the wet inside to the surface. If you start to fold or tear the dough it will stick to your hands and the surface, if that happens you have to put more flour on which will reduce the hydration of your dough so avoid it. You will have to work it for quite a while. Try to get your body weight applied to the dough as your roll it.&#xD;&#xA;&#xD;&#xA; What I am aiming for is a dough which you can pick up without your fingers just going into it and that springs back when you deform it; **but** if you tear it or open it up the inside will immediately stick to your hands and the surface. When I get this I stop kneading. &#xD;&#xA;&#xD;&#xA;I usually rise it for 80 mins but it depends on the temperature. After this rise, I will divide it and shape it into balls. I expect to not be able to easily rip the dough apart due to its wetness. It should contain quite a bit of air, and some largeish bubbles which I try not to knock back too much. &#xD;&#xA;&#xD;&#xA;I have to use a wet spatula to divide it, and then use a small amount of flour on the outside to form a smooth surfaced ball. Then I cover it and rise it again for 20mins. The outside will be sooth with some bubbles visible and due to the flour dry enough to handle. The inside will be too wet to handle without adding more flour.&#xD;&#xA;&#xD;&#xA;After this second rise I put a bit of flour on my hands and stretch it over my fist, it should behave pretty much the same as the no-kneed version at this stage." />
  <row Id="34902" PostHistoryTypeId="2" PostId="16392" RevisionGUID="8da1dd3d-2092-4062-b736-a63ed5e256e2" CreationDate="2011-07-25T21:10:46.913" UserId="5600" Text="If you want a less subjective answer (and you're an anal, scientific, overly careful cook like I am), you can do a pretty good job seasoning your food simply by measuring its weight.  From the book [Ideas in Food][1]:&#xD;&#xA;&#xD;&#xA;&gt; Interestingly, as we have become more diligent about recording our recipes, we have noticed that our personal salt concentrations are very stable.  **Across the board, regardless of the recipe, we tend to season our food at a level of 0.5 percent of the weight of what we are cooking.**  There are a few exceptions where the level creeps up to 0.75 percent or down to 0.4 percent, but generally speaking, our palates are amazingly consistent.&lt;br /&gt;&lt;sub&gt;[Emphasis is mine.]&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ideas-Food-Great-Recipes-They/dp/0307717402" />
  <row Id="34903" PostHistoryTypeId="2" PostId="16393" RevisionGUID="4745db6b-8774-43b4-8433-746ce36b9d8b" CreationDate="2011-07-25T21:11:27.660" UserId="160" Text="Depends on what you're making. The principal differences are:&#xD;&#xA;&#xD;&#xA; * Parchment is much more non-stick than aluminum foil. I haven't tried non-stick aluminum myself, so no idea how that compares.&#xD;&#xA; * Parchment insulates (against heat transfer) more than aluminum.&#xD;&#xA; * Parchment is somewhat porous; it absorbs water.&#xD;&#xA;&#xD;&#xA;Looking at that recipe quickly, it'd probably work fine. I'd suggest substituting aluminum foil sprayed with Pam (non-stick cooking spray). The bottom may brown a little quicker with the foil." />
  <row Id="34904" PostHistoryTypeId="2" PostId="16394" RevisionGUID="cef7e015-3684-462d-9b8e-6ab52e8b5702" CreationDate="2011-07-25T21:40:21.537" UserId="160" Text="I can hear my 575W (output power!) Kitchenaid stand mixer fighting dough at times: it takes a lot of power to knead dough (especially low-hydration dough). I'm having a hard time believing that a hand mixer could do so at all, and if it were powerful enough, holding it would be extremely tiring. Cook's Illustrated says that “&lt;a href=&quot;http://www.cooksillustrated.com/equipment/overview.asp?docid=21160&quot;&gt;even the best hand mixers fail miserably at kneading bread dough…&lt;/a&gt;.” Keep in mind a stand mixer is easily 20 lbs (9kg), much of that the motor. A 3 lb hand mixer would be heavy.&#xD;&#xA;&#xD;&#xA;I'm also not sure how you'd expect a hand mixer to do the kinds of things a food processor does.&#xD;&#xA;&#xD;&#xA;Ultimately, they're useful for light jobs and small jobs; the better ones can do heavier things too (mashed potatoes).&#xD;&#xA;&#xD;&#xA;Unfortunately the best way to chose one is based on its kitchen performance, which is going to mean either testing a bunch or looking at reviews (possibly professional ones). Possibly you can find those review magazines at your local library?" />
  <row Id="34905" PostHistoryTypeId="6" PostId="62" RevisionGUID="737c67df-9807-41b9-ad98-89b1892be8d3" CreationDate="2011-07-25T22:09:49.540" UserId="641" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;resources&gt;&lt;learning&gt;&lt;cutting&gt;" />
  <row Id="34909" PostHistoryTypeId="2" PostId="16396" RevisionGUID="328b1a05-6c76-440c-b422-608cb57e6009" CreationDate="2011-07-25T22:53:30.893" UserId="6345" Text="**What I ended up doing, which worked well:**&#xD;&#xA;&#xD;&#xA; - Toast rice before cooking until just a hint of golden brown appears, and a nutty smell is produced (as per allnet's and avinash's suggestions, which is why allnet's answer was accepted)&#xD;&#xA; - Add minced garlic and diced Roma tomato to rice just before toasting is done (for 2 cups dry rice, I used 3 cloves garlic, 1 medium Roma)&#xD;&#xA; - Add caramelized onions both before and after cooking rice.  This is similar to the &quot;fried onions&quot; suggestion.  &#xD;&#xA; - Add an additional diced tomato after rice is cooked&#xD;&#xA; - Finish flavor of cooked rice with rice wine vinegar, honey, and a touch of lime juice&#xD;&#xA;&#xD;&#xA;My girlfriend called the final result the best of my cooking experiments, after chicken breaded with pakora batter. Thank you everyone that had suggestions!&#xD;&#xA;&#xD;&#xA;I think toasting the rice made the biggest difference from previous versions.  The rice released a very delicious flavor and smell.  I could have used even more onion and garlic; although I thought the amount excessive based on the smell when cooking, the actual flavor was fairly mild afterward. &#xD;&#xA;&#xD;&#xA;I will experiment with adding toasted cumin, mustard seeds, and ginger to my current result.  Don't have good (read: homemade not crappy grocery store) stock or scallions to play with right now.&#xD;&#xA;" />
  <row Id="34910" PostHistoryTypeId="2" PostId="16397" RevisionGUID="dde30f0c-105a-4ee4-86d6-b46765e183e4" CreationDate="2011-07-25T23:14:04.550" UserId="6345" Text="Coupling design matters more than material.  If you make your coupling short and thin, concentrating all the force in a small area, it will strip even if's metal.  Conversely, a well-designed coupling is longer, so the strain is spread over a large area. &#xD;&#xA;&#xD;&#xA;I have a Cuisinart CSB-76 hand (immersion) blender, and it has handled ice numerous times without any problems.  It has a plastic coupling, but it is a good 3 cm long to spread out the force over more material.  If I recall correctly, **the professional-grade Vitamix blender also uses a plastic coupling, but with careful engineering to prevent problems**.&#xD;&#xA;&#xD;&#xA;It is now common to advertise kitchen appliances based on their motor's power (700 watts in this case), but many of these appliances will have mechanical failures if called on to deliver that much power.  I suspect that you'd be better served to look for a lower-power blender from a reputable brand with good consumer reviews.  I don't think the professional-grade immersion blenders I've used in restaurant kitchens are rated to more than 400 watts.&#xD;&#xA;&#xD;&#xA;Personally, I recommend the Cuisinart CSB-76, and have never had a case where I needed more than its 200W." />
  <row Id="34911" PostHistoryTypeId="2" PostId="16398" RevisionGUID="97343032-c40b-46be-be13-d823c800af24" CreationDate="2011-07-25T23:16:20.943" UserId="6844" Text="Three other possibilities  are 1) If you used pre-shredded cheddar it's sometimes dusted with an anti-caking agent which can make things tricky. 2) your cheddar is a reduced fat cheese which doesn't have enough fat content. 3) the flour you are using for your roux shouldn't be a whole wheat/whole grain. You can cook that down and it still won't be as smooth or finely integrated as using an all-purpose flour. &#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="34913" PostHistoryTypeId="2" PostId="16400" RevisionGUID="a246e705-e049-4069-a47e-5b5a3a4b5ff8" CreationDate="2011-07-25T23:21:59.193" UserId="6345" Text="To increase flavor extraction:&#xD;&#xA;&#xD;&#xA; - Simmer or boil for a prolonged period (more time to absorb flavor)&#xD;&#xA; - Puree or finely mince the ginger, then strain it out with a fine chinois or cheesecloth. Smaller pieces allow water to more easily penetrate&#xD;&#xA; - Stir frequently&#xD;&#xA; - Cook the same ginger multiple times with fresh water each time.  This will extract more flavor from it each time.  Each batch will be less flavorful, of course, but after 3 or so batches, you should have most of the flavor out&#xD;&#xA; - Reduce the ginger water to concentrate the flavor.  This will be especially helpful when combined with multiple batches. " />
  <row Id="34915" PostHistoryTypeId="25" PostId="16386" RevisionGUID="8625802c-bd9d-46ca-a840-6966d66e1012" CreationDate="2011-07-25T23:55:52.587" Comment="http://twitter.com/#!/StackCooking/status/95643461088329728" />
  <row Id="34916" PostHistoryTypeId="2" PostId="16401" RevisionGUID="56e116af-aef9-4966-8108-a292660a3feb" CreationDate="2011-07-26T01:01:40.100" UserId="3026" Text="My mom always called the seeds in rye bread caraway. But they are in Italian sausage and a jar labeled fennel seeds.&#xD;&#xA;&#xD;&#xA;Are they the same thing?" />
  <row Id="34917" PostHistoryTypeId="1" PostId="16401" RevisionGUID="56e116af-aef9-4966-8108-a292660a3feb" CreationDate="2011-07-26T01:01:40.100" UserId="3026" Text="Are caraway seeds and fennel seeds the same?" />
  <row Id="34918" PostHistoryTypeId="3" PostId="16401" RevisionGUID="56e116af-aef9-4966-8108-a292660a3feb" CreationDate="2011-07-26T01:01:40.100" UserId="3026" Text="&lt;seeds&gt;" />
  <row Id="34919" PostHistoryTypeId="2" PostId="16402" RevisionGUID="ec5f4eb4-f850-490d-b7dd-dff6d5bc5d8d" CreationDate="2011-07-26T01:08:58.453" UserId="452" Text="They are related, but not the same plant. Wikipedia also calls Caraway &quot;meridian fennel&quot;, which hints as to how related they are.&#xD;&#xA;&#xD;&#xA;According to [Wikipedia][1], Caraway is in the Apiaceae family, along with anise, fennel, cumin, licorice-root, and coriander.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Caraway" />
  <row Id="34920" PostHistoryTypeId="25" PostId="16401" RevisionGUID="269941ec-45ba-4fa8-b2de-5605fc81eda5" CreationDate="2011-07-26T02:55:53.640" Comment="http://twitter.com/#!/StackCooking/status/95688760120979457" />
  <row Id="34921" PostHistoryTypeId="5" PostId="4075" RevisionGUID="bdb518cf-88c2-4ce0-ae8e-6747356002f7" CreationDate="2011-07-26T03:11:06.637" UserId="6345" Comment="great != grate... man that is an annoying typo okay" Text="I have two suspicions: One, you're undercooking your roux, the flour and butter mixture, and not fully incorporating the flour.  Two, you're adding too much cheese too quickly and it isn't melting smoothly.  Solutions:  cook the roux until light golden brown, finely grate the cheese and add it slowly, stirring constantly." />
  <row Id="34922" PostHistoryTypeId="2" PostId="16403" RevisionGUID="05c06069-db39-4cb9-aab3-f1faf79f0506" CreationDate="2011-07-26T05:22:58.960" UserId="6345" Text="Fennel and caraway are relatives, but not the same plant.  Fennel seeds have a flavor dominated by anise/licorice, where caraway is quite different, being dominated by other flavors. They also have subtle differences in appearance.&#xD;&#xA;&#xD;&#xA;Cumin, anise, and dill are other look-alike seeds with very different flavors.  Anise and fennel have very similar flavors, and can be substituted for each other.  Caraway and dill are likewise similar in flavor.  Cumin has a flavor different from any of the above. I am including pictures of fennel, caraway, anise, cumin, and dill seeds so you can see how similar they are, but also how there are subtle differences in shape.  &#xD;&#xA;&#xD;&#xA;**Fennel Seed:**&#xD;&#xA;&#xD;&#xA;![Fennel seeds picture][1]&#xD;&#xA;&#xD;&#xA;**Caraway Seeds:**&#xD;&#xA;&#xD;&#xA;![Caraway Seeds picture][2]&#xD;&#xA;&#xD;&#xA;**Anise Seed:**  It is hard to tell from the picture, but anise seeds are much smaller than fennel.&#xD;&#xA;![Anise Seed][3]&#xD;&#xA;&#xD;&#xA;**Cumin Seeds:** note, these vary considerably in color&#xD;&#xA;![Cumin seeds picture][4]&#xD;&#xA;&#xD;&#xA;**Dill Seeds:** (note how much flatter theses are)&#xD;&#xA;&#xD;&#xA;![Dill seed picture][5]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/4xCHS.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/LsS1x.jpg&#xD;&#xA;  [3]: http://i.stack.imgur.com/pTVZ9.jpg&#xD;&#xA;  [4]: http://i.stack.imgur.com/SPKBG.jpg&#xD;&#xA;  [5]: http://i.stack.imgur.com/PTt0s.jpg" />
  <row Id="34923" PostHistoryTypeId="25" PostId="16370" RevisionGUID="bd6d2eae-3483-40d2-ac6e-f471ae7495e2" CreationDate="2011-07-26T05:55:53.633" Comment="http://twitter.com/#!/StackCooking/status/95734061124960256" />
  <row Id="34924" PostHistoryTypeId="2" PostId="16404" RevisionGUID="15aa3b7b-f03b-4acc-8a4e-940093729a27" CreationDate="2011-07-26T06:37:00.400" UserId="6846" Text="I'd like to prepare Coq au Vin Jaune but can not find in Moscow dried morels (morilles). I plan to be next week in Zurich. Does anybody know where I can buy these mushrooms in Zurich?&#xD;&#xA;&#xD;&#xA;Thank you.&#xD;&#xA;&#xD;&#xA;Nikolay" />
  <row Id="34925" PostHistoryTypeId="1" PostId="16404" RevisionGUID="15aa3b7b-f03b-4acc-8a4e-940093729a27" CreationDate="2011-07-26T06:37:00.400" UserId="6846" Text="Coq au Vin Jaune. Chicken in Sweet White Wine" />
  <row Id="34926" PostHistoryTypeId="3" PostId="16404" RevisionGUID="15aa3b7b-f03b-4acc-8a4e-940093729a27" CreationDate="2011-07-26T06:37:00.400" UserId="6846" Text="&lt;chicken&gt;&lt;mushrooms&gt;" />
  <row Id="34927" PostHistoryTypeId="25" PostId="16366" RevisionGUID="da531f3e-fcd6-4615-b028-b33966231ea9" CreationDate="2011-07-26T08:55:53.503" Comment="http://twitter.com/#!/StackCooking/status/95779359234850816" />
  <row Id="34928" PostHistoryTypeId="2" PostId="16405" RevisionGUID="438e5ad6-401d-4814-a244-18298d5f0cde" CreationDate="2011-07-26T09:07:36.660" UserId="6818" Text="[Based on the wikipedia article](http://en.wikipedia.org/wiki/Grape_must), it sounds like you want the pulp and skin as well.  It sounds like you won't get the same texture, consistency or sweetness by only reducing grape juice.&#xD;&#xA;&#xD;&#xA;**[However](http://www.italian-food-lovers.com/2008/11/hot-to-make-grape-must-jelly-and-gourmet-desserts-serving-suggestions/)**, I found this cool how-to page on how to make grape must jelly.  I think the hand-crushing grapes part will be the most relevant to you.&#xD;&#xA;&#xD;&#xA;You could use some kind of pressing machine, such as an OJ squeezer, to get the same effect without red hands.  I'd stay away from blenders and puree machines, as cutting foods doesn't have the same effect as crushing them.&#xD;&#xA;&#xD;&#xA;I don't think I've had grape must, so you'll have to be the judge on how much or how little of the pulp goes into your final product." />
  <row Id="34929" PostHistoryTypeId="2" PostId="16406" RevisionGUID="38c37ef2-5b0e-4897-afad-dfb4d5efe169" CreationDate="2011-07-26T09:48:08.730" UserId="641" Text="&gt; This is a [basics] question, anybody inclined to create a host of questions/answers for beginning or advancing cooks, please join and create either [basics] or [learning] tagged questions.&#xD;&#xA;&#xD;&#xA;What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list.&#xD;&#xA;&#xD;&#xA;Size: small, but not too small. Maybe 2L or 3L.&#xD;&#xA;&#xD;&#xA;Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra money on quality. &#xD;&#xA;&#xD;&#xA;Bottom: A thick bottom is a must on electric or ceramic stoves as they don't bend out of shape so easily. Also, a thick bottom is handy for slow cooking as the heat diffuses more evenly.&#xD;&#xA;&#xD;&#xA;Handle: Same material, stainless steel, look at the fixture to the pot. This is handy if you want to put the pot in the oven.&#xD;&#xA;&#xD;&#xA;What am I forgetting?" />
  <row Id="34930" PostHistoryTypeId="1" PostId="16406" RevisionGUID="38c37ef2-5b0e-4897-afad-dfb4d5efe169" CreationDate="2011-07-26T09:48:08.730" UserId="641" Text="What to look for in a pot?" />
  <row Id="34931" PostHistoryTypeId="3" PostId="16406" RevisionGUID="38c37ef2-5b0e-4897-afad-dfb4d5efe169" CreationDate="2011-07-26T09:48:08.730" UserId="641" Text="&lt;equipment&gt;&lt;basics&gt;&lt;pot&gt;" />
  <row Id="34932" PostHistoryTypeId="2" PostId="16407" RevisionGUID="f10c4495-000a-4b6e-aedc-00bfce6d2e1a" CreationDate="2011-07-26T10:04:06.127" UserId="3756" Text="I just saw a good deal on frying pans from [Fissler][1]. The two pans included in the deal are the &quot;crispy&quot; and &quot;protect&quot; models. However, it is still a lot of money (169 €). Before I place an order I am looking for feedback from people who have used Fissler frying pans for a while. Are they worth the price?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fissler.com/" />
  <row Id="34933" PostHistoryTypeId="1" PostId="16407" RevisionGUID="f10c4495-000a-4b6e-aedc-00bfce6d2e1a" CreationDate="2011-07-26T10:04:06.127" UserId="3756" Text="Fissler frying pans. Are they worth the price?" />
  <row Id="34934" PostHistoryTypeId="3" PostId="16407" RevisionGUID="f10c4495-000a-4b6e-aedc-00bfce6d2e1a" CreationDate="2011-07-26T10:04:06.127" UserId="3756" Text="&lt;equipment&gt;&lt;frying-pan&gt;" />
  <row Id="34935" PostHistoryTypeId="2" PostId="16408" RevisionGUID="a76fbd9c-5f67-48e5-a235-07f9f8d00bd5" CreationDate="2011-07-26T10:26:25.123" UserId="641" Text="They look good enough, but consider a number of things. First of all the price :) OK, let's make that last of all...&#xD;&#xA;&#xD;&#xA;1. Nonstick coating. Should only be used for eggs and pancakes. For the rest of your cooking needs, it's not recommended (from my point of view) as the coating will eventually deteriorate and you end up eating the coating... Bon Appetite.&#xD;&#xA;&#xD;&#xA;2. Heat resistant handle. Can you put it in the oven at 200ºC?&#xD;&#xA;&#xD;&#xA;The rest looks good, but I'd look for something a bit less expensive, and instead of buying a package deal, I'd just buy one good pan and see how it goes.&#xD;&#xA;" />
  <row Id="34936" PostHistoryTypeId="2" PostId="16409" RevisionGUID="9a54a9ee-92ad-4aff-9ced-8ab6108081e7" CreationDate="2011-07-26T10:40:32.537" UserId="6039" Text="You probably won't want a stainless steel handle, as that transfers heat well, which means holding the pot could be uncomfortable. Look for one with a handle made out of some strong plastic.&#xD;&#xA;&#xD;&#xA;Otherwise, you seem to have everything..." />
  <row Id="34937" PostHistoryTypeId="2" PostId="16410" RevisionGUID="ff1858be-b947-49ef-96ce-6808d8d4e84d" CreationDate="2011-07-26T11:44:20.243" UserId="1394" Text="I buy meat from a supermarket which is around £5-£10 per kilo for most types of meat.  At my local bucher, I buy high quality meat for ~£10/kg.  &#xD;&#xA;&#xD;&#xA;I think perhaps online I could get a better deal, buy bigger quantities etc.  But no!  Normal online prices seem to start at £20/kg all the way up to £55/kg!  So many sites sell rip off 'meat boxes' as well.&#xD;&#xA;&#xD;&#xA;Why is it so expensive?  I want to make regular 10kg beef orders (1 per quarter probably) to make lots of beef jerky but I just can't find anywhere online where this wont bleed my bank account dry!&#xD;&#xA;&#xD;&#xA;Why is it so expensive online? " />
  <row Id="34938" PostHistoryTypeId="1" PostId="16410" RevisionGUID="ff1858be-b947-49ef-96ce-6808d8d4e84d" CreationDate="2011-07-26T11:44:20.243" UserId="1394" Text="Why is buying meat online so expensive" />
  <row Id="34939" PostHistoryTypeId="3" PostId="16410" RevisionGUID="ff1858be-b947-49ef-96ce-6808d8d4e84d" CreationDate="2011-07-26T11:44:20.243" UserId="1394" Text="&lt;meat&gt;&lt;cost&gt;" />
  <row Id="34940" PostHistoryTypeId="2" PostId="16411" RevisionGUID="9402edb6-d185-4ffd-a884-222d9d93bc94" CreationDate="2011-07-26T12:03:56.070" UserId="4194" Text="1) Because the meat is ostensibly higher quality and 2) because of the relatively high cost of refrigerated shipping.&#xD;&#xA;&#xD;&#xA;Your local butcher is probably a better option for bulk buying. Tell him you plan on regularly buying a large amount of beef and he should be willing to cut you a deal. If not try another butcher!" />
  <row Id="34941" PostHistoryTypeId="5" PostId="16286" RevisionGUID="42c9384d-f030-4c25-95b8-de86b3a44af2" CreationDate="2011-07-26T12:26:57.097" UserId="5600" Comment="Added an update about aging the milk." Text="I froth my milk using the steam wand on my espresso machine.  With a national-brand organic whole milk, I am able to get a perfect micro foam nearly 100% of the time.  However, when I instead use a local, grass-fed, organic whole milk (whose flavor I prefer to the national brand), I am only able to produce a perfect micro foam about 20% of the time.  What could be causing this?  Could it be differences in the fat content?  (They are both labeled &quot;whole&quot;.)  Does it have something to do with the fact that the national brand was likely from grain/corn-fed cows, whereas the local brand is grass-fed?&#xD;&#xA;&#xD;&#xA;**Update:** The local milk is homogenized and pasteurized.  It does not say anything about ultra-pasteurization (*i.e.*, [HTST *vs.* ESL][1]).  The &quot;national brand&quot; milk is homogenized and apparently comes in both &quot;pasteurized&quot; and &quot;ultra-pasteurized&quot; forms.  I'm not sure which one I usually get, but if I had to guess I'd say it's ultra-pasteurized (*i.e.*, ultra-heat treated) because the national brand usually has a sell-by date at least a week after the local milk's expiration. According to their nutrition labels, both have the exact same nutritional content *except*:&#xD;&#xA;&#xD;&#xA;* **Sugar** (per cup)&lt;br /&gt;National: 11g&lt;br /&gt;Local: 12g&#xD;&#xA;* **Cholesterol** (per cup)&lt;br /&gt;National: 30mg&lt;br /&gt;Local: 35mg&#xD;&#xA;* **Vitamin C** (% of Daily Value per cup)&lt;br /&gt;National: 0%&lt;br /&gt;Local: 4%&#xD;&#xA;* **Vitamin A** (% of Daily Value per cup)&lt;br /&gt;National: 4%&lt;br /&gt;Local: 6%&#xD;&#xA;&#xD;&#xA;Protein content is reported as identical.&#xD;&#xA;&#xD;&#xA;**Update #2**: As I mentioned in a comment to [TFD][2]'s [answer][3], I let the local milk age for several days and now I seem to be getting better results (although I am now at the cusp of its sell-by date).  Perhaps there is some psychological effect going on and I am paying more attention to my technique now, though.  If in fact this success is due to the aging, can anyone explain why? What happens over time that allows the milk to froth better?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pasteurization&#xD;&#xA;  [2]: http://cooking.stackexchange.com/users/3203/tfd&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/16286/frothing-milk-variations-by-milk-type/16302#16302" />
  <row Id="34942" PostHistoryTypeId="2" PostId="16412" RevisionGUID="d600e679-5132-4afd-9669-cab20963f2e1" CreationDate="2011-07-26T12:43:26.193" UserId="5600" Text="**Disclaimer**: I've never touched, let alone used, a Fissler pan.&#xD;&#xA;&#xD;&#xA;One of the primary things to look for in a good frying pan is for it to be &quot;tri-ply&quot; or &quot;fully  clad&quot; (*i.e.*, for it to be stainless steel with an aluminum core).  Manufacturing such pans is generally more expensive, but good ones perform wonderfully and last forever.  For the price of the Fissler I would hope that it is tri-ply, however, I couldn't seem to confirm that on the website.  You could get an excellent [All-Clad][1] or [Mauviel][2] for that price.&#xD;&#xA;&#xD;&#xA;As for the &quot;[crispy][3]&quot;, I don't really think [the ridges on the bottom of the pan][4] are useful.  In fact, they'll probably inhibit you from making a proper pan sauce.&#xD;&#xA;&#xD;&#xA;As for the &quot;[protect][5]&quot;, I'm generally against spending that much money on a non-stick pan, because non-stick pans don't last forever (their coating eventually wears off, regardless of how well you treat them).  I'd save your money and buy a great stainless steel pan and [get an inexpensive non-stick pan for the few instances you might need it][6] (*e.g.*, cooking eggs).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.all-clad.com/&#xD;&#xA;  [2]: http://www.mauvielusa.com/&#xD;&#xA;  [3]: http://www.fissler.com/en/products/frypans/frying_system/crispy.html&#xD;&#xA;  [4]: http://cooking.stackexchange.com/questions/8747/what-are-frying-pan-ridges-for&#xD;&#xA;  [5]: http://www.fissler.com/en/products/frypans/frying_system/protect.html&#xD;&#xA;  [6]: http://cooking.stackexchange.com/questions/1355/nonstick-cookware-or-not" />
  <row Id="34943" PostHistoryTypeId="2" PostId="16413" RevisionGUID="78f34e26-52e5-4ac2-95d5-61c803bfbc6a" CreationDate="2011-07-26T13:14:15.027" UserId="6848" Text="I'm looking to determine with as much accuracy as possible (without buying specialized equipment) the fat percentage of ground beef.  Is anyone aware of a method that will get me reasonably close?&#xD;&#xA;&#xD;&#xA;I found some ideas over here but I'm not confident that any of them are terribly accurate (save the one with the calorimeter.) &#xD;&#xA;http://ask.metafilter.com/152910/A-way-to-test-the-fat-content-of-minceground-beef-at-home" />
  <row Id="34944" PostHistoryTypeId="1" PostId="16413" RevisionGUID="78f34e26-52e5-4ac2-95d5-61c803bfbc6a" CreationDate="2011-07-26T13:14:15.027" UserId="6848" Text="How can I determine fat content in beef?" />
  <row Id="34945" PostHistoryTypeId="3" PostId="16413" RevisionGUID="78f34e26-52e5-4ac2-95d5-61c803bfbc6a" CreationDate="2011-07-26T13:14:15.027" UserId="6848" Text="&lt;beef&gt;&lt;fats&gt;&lt;ground-beef&gt;" />
  <row Id="34946" PostHistoryTypeId="6" PostId="16410" RevisionGUID="3ee46bed-f150-4c3f-b9ec-b0f9acfbbedc" CreationDate="2011-07-26T14:02:48.387" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;shopping&gt;" />
  <row Id="34947" PostHistoryTypeId="6" PostId="978" RevisionGUID="0a297477-dc6a-4412-84f2-11ed3532e528" CreationDate="2011-07-26T14:11:48.177" UserId="6231" Comment="add the mint tag" Text="&lt;drinks&gt;&lt;cocktails&gt;&lt;mint&gt;" />
  <row Id="34948" PostHistoryTypeId="24" PostId="978" RevisionGUID="0a297477-dc6a-4412-84f2-11ed3532e528" CreationDate="2011-07-26T14:11:48.177" Comment="Proposed by 6231 approved by 41 edit id of 240" />
  <row Id="34949" PostHistoryTypeId="5" PostId="7689" RevisionGUID="3abb955c-41a3-4742-9761-8824d8e56f69" CreationDate="2011-07-26T14:11:53.870" UserId="6231" Comment="make the wikipedia link prettier" Text="Farmers can control the colour of the yolk by controlling the chickens' diet.  Some farms add colour to the chicken feed to produce different coloured yolks.&#xD;&#xA;&#xD;&#xA;See [the yolk section of the Wikipedia article on eggs][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Egg_%28food%29#Yolk" />
  <row Id="34950" PostHistoryTypeId="24" PostId="7689" RevisionGUID="3abb955c-41a3-4742-9761-8824d8e56f69" CreationDate="2011-07-26T14:11:53.870" Comment="Proposed by 6231 approved by 41 edit id of 238" />
  <row Id="34951" PostHistoryTypeId="5" PostId="15667" RevisionGUID="e2d22223-2241-44f0-a11c-9a3515c3f7c8" CreationDate="2011-07-26T14:12:11.873" UserId="6231" Comment="improve markdown" Text="I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. &#xD;&#xA;&#xD;&#xA;The specific kind of bubble tea I'm looking to make uses the following:&#xD;&#xA;&#xD;&#xA;   - flavored sugar powder/creamer&#xD;&#xA;   - ice &#xD;&#xA;   - water &#xD;&#xA;   - tapioca pearls in syrup&#xD;&#xA;&#xD;&#xA;Can anyone lead me to the proper way to make the flavored powder/creamer? I'm NOT looking for any varieties with fresh fruit, tea, honey, or anything else. This is an original variety of bubble tea (obviously with no real tea!) from Southeast Asia, and I can't seem to recreate it. My combinations of creamer, extracts, and sugar have failed thus far, resulting in a sugar water with little actual flavor. I'm looking for what might be a place to find the actual powders, or a possible makeup of the ingredients used. The result should be a bright color, a more creamy than watery texture, and full-bodied flavor.&#xD;&#xA;&#xD;&#xA;A photo of the bubble tea (bright colors, hand mixed, not sealed by a machine) [can be found here][1].&#xD;&#xA;&#xD;&#xA;There are ways to order giant packs of the flavored powder/creamer online, but I really don't want to pay $15 for a pound of one flavor if I can create a version of it myself. Any ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://organicleadership.files.wordpress.com/2007/06/bubbletea.jpg?w=480" />
  <row Id="34952" PostHistoryTypeId="24" PostId="15667" RevisionGUID="e2d22223-2241-44f0-a11c-9a3515c3f7c8" CreationDate="2011-07-26T14:12:11.873" Comment="Proposed by 6231 approved by 41 edit id of 239" />
  <row Id="34953" PostHistoryTypeId="2" PostId="16414" RevisionGUID="17066fed-2b8d-4f2c-941c-779bd0c4ab42" CreationDate="2011-07-26T14:25:48.147" UserId="3252" Text="You may be able to find farmers that sell freezer ready beef in the more rural areas.  Depending on the size of the operation, they may do individual cuts, although more common is a quarter/half/full cow.  Freezer ready meaning it has been butchered and portioned to some degree.  Doesn't answer the online bit of your question, but it is another source for beef in bulk for you." />
  <row Id="34954" PostHistoryTypeId="2" PostId="16415" RevisionGUID="25bcda44-8d2f-4487-b078-233b3ec51582" CreationDate="2011-07-26T14:29:21.547" UserId="6791" Text="It's a tough question for just 1 pot. I would only get a metal handle if you intend to do a lot of oven broiling or baking w/ it also (Like searing the roast and then braising it).&#xD;&#xA;&#xD;&#xA;All of that being said, I think cast iron is a great multi-purposer (stir fry, shallow and deep frying, sautee'ing, etc...) It would be oven safe and it's thick enough that if you have cheap appliances, it offers a buffer.  It's obviously terrible omelets or something, but from your comment @Thursagen, it looks like you have oven aspirations...&#xD;&#xA;&#xD;&#xA;(another awesome thing about cast iron is the fact that it will get &quot;seasoned&quot; over time, just make sure you season it properly the first time according to the manufactures directions and hand wash it henceforth)" />
  <row Id="34955" PostHistoryTypeId="2" PostId="16416" RevisionGUID="c693765d-14ba-4717-a01e-755757bc312b" CreationDate="2011-07-26T14:43:38.193" UserId="6808" Text="I always recommend Mark Bittman's [How to Cook Everything][1]. In addition to providing good recipes that are easy to comprehend, Bittman has pages in every section devoted to technique. Everything from how to properly chop an onion to diagrams showing where the different cuts of meat come from on an animal. The recipes do, in fact, encompass a little bit of everything: soups, desserts, meats, vegetarian dishes, baked goods. Sometimes I just flip to a random page and make whatever recipe I land on if I'm having trouble deciding what I want to eat or if I'm looking to try a new technique.&#xD;&#xA;&#xD;&#xA;As far as not knowing the names of ingredients, you should be able to find books or online sources to help with translation. &#xD;&#xA;&#xD;&#xA;For Hebrew &lt;-&gt; English: [this spice and herb dictionary][2] &#xD;&#xA;&#xD;&#xA;For Arabic &lt;-&gt; English:&#xD;&#xA;&#xD;&#xA;- a (limited) [cooking glossary][3]&#xD;&#xA;&#xD;&#xA;- a [list of spices and translations][4] (from Lebanese cooking, I don't know if these terms will differ from Israeli Arabic names)&#xD;&#xA;- and two multilingual [spice][5] [indices][6]. &#xD;&#xA;&#xD;&#xA;I'm sure there are other good resources for translating other cooking terminology (vegetable and fruit names, cooking technique names); if you tell me which language you prefer, I can probably help you find some more. In the meantime, I hope this helps. Happy cooking!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Cook-Everything-Completely-Revised-Anniversary/dp/0764578650&#xD;&#xA;  [2]: http://www.gemsinisrael.com/tavlinon.html&#xD;&#xA;  [3]: http://www.arablish.com/glossaries/food/food-j.htm&#xD;&#xA;  [4]: http://www.lebmania.com/recipes/spices/main.htm&#xD;&#xA;  [5]: http://www.uni-graz.at/~katzer/engl/spice_multi.html&#xD;&#xA;  [6]: http://www.apinchof.com/herbindex1071.html" />
  <row Id="34956" PostHistoryTypeId="25" PostId="16413" RevisionGUID="1ad04377-6bee-4ce5-a539-cbeb8fabd1ca" CreationDate="2011-07-26T14:55:53.630" Comment="http://twitter.com/#!/StackCooking/status/95869956998184960" />
  <row Id="34957" PostHistoryTypeId="5" PostId="16406" RevisionGUID="fc430257-f60d-4504-9a9f-13f475387908" CreationDate="2011-07-26T14:56:51.727" UserId="1259" Comment="meta discussion belongs on meta, where it already exists. You could also bring it up in chat. " Text="What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list.&#xD;&#xA;&#xD;&#xA;Size: small, but not too small. Maybe 2L or 3L.&#xD;&#xA;&#xD;&#xA;Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra money on quality. &#xD;&#xA;&#xD;&#xA;Bottom: A thick bottom is a must on electric or ceramic stoves as they don't bend out of shape so easily. Also, a thick bottom is handy for slow cooking as the heat diffuses more evenly.&#xD;&#xA;&#xD;&#xA;Handle: Same material, stainless steel, look at the fixture to the pot. This is handy if you want to put the pot in the oven.&#xD;&#xA;&#xD;&#xA;What am I forgetting?" />
  <row Id="34958" PostHistoryTypeId="5" PostId="16400" RevisionGUID="1221fe76-0127-43f1-9301-d38b0e701a59" CreationDate="2011-07-26T15:34:52.070" UserId="6345" Comment="bolding, minor rewrites, mention of alcohol" Text="To increase flavor extraction (and this applies to ALL flavors, not just ginger):&#xD;&#xA;&#xD;&#xA; - Simmer for a prolonged period (more time to extract flavor).&#xD;&#xA; - **Puree or finely mince the ginger**, then strain it out with a fine chinois or cheesecloth. Smaller pieces allow water to more easily penetrate, and allows flavor compounds to be extracted more quickly&#xD;&#xA; - **Stir frequently**; this greatly reduces the time you need to cook the ginger, by ensuring flavor compounds reach an equilibrium throughout the mixture, rather than being concentrated at the surface of the ginger pieces.&#xD;&#xA; - **Cook the same ginger multiple times with fresh water each time.**  This will extract more flavor than doing one batch cooked 3x as long, and also more than cooking the same ginger with 3x as much water.  Each batch will be less flavorful, of course, but after 3-5 batches, you should have most of the flavor out.&#xD;&#xA; - **Reduce the ginger water** after extraction to concentrate the flavor.  This will be especially helpful when combined with multiple batches. &#xD;&#xA; - **Add alcohol to the water**, as many flavor compounds are oils, and thus more soluble in alcohol than water.  This is excellent to combine with reduction, as the alcohol is easily evaporated.&#xD;&#xA;&#xD;&#xA;All of these approaches are based both practice and the chemistry behind extractions, which is what you are doing here." />
  <row Id="34959" PostHistoryTypeId="2" PostId="16417" RevisionGUID="4e24c11e-5fbd-4b47-9b23-0202bad847c5" CreationDate="2011-07-26T15:44:33.510" UserId="6468" Text="I am learning to cook. I want to know whether there is a good resource at what ratios of ingredients to use when I am cooking. Thank You. :) " />
  <row Id="34960" PostHistoryTypeId="1" PostId="16417" RevisionGUID="4e24c11e-5fbd-4b47-9b23-0202bad847c5" CreationDate="2011-07-26T15:44:33.510" UserId="6468" Text="Where to learn what ratios to use in cooking?" />
  <row Id="34961" PostHistoryTypeId="3" PostId="16417" RevisionGUID="4e24c11e-5fbd-4b47-9b23-0202bad847c5" CreationDate="2011-07-26T15:44:33.510" UserId="6468" Text="&lt;resources&gt;" />
  <row Id="34962" PostHistoryTypeId="2" PostId="16418" RevisionGUID="475dc9f0-554f-492d-895b-3fd7c149a13f" CreationDate="2011-07-26T16:04:42.883" UserId="6345" Text="How about Ruhlman's book, [Ratio: The Simple Codes Behind the Craft of Everyday Cooking][1]?&#xD;&#xA;&#xD;&#xA;The entire work is dedicated to breaking cooking down into ratios, and it includes recipes.  I hear the bread recipe is particularly good.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416571728/ref=sr_1_1?ie=UTF8&amp;qid=1311696151&amp;sr=8-1" />
  <row Id="34963" PostHistoryTypeId="6" PostId="16406" RevisionGUID="db8a4878-c2a2-454b-9da1-d34054547111" CreationDate="2011-07-26T16:07:10.123" UserId="6345" Comment="tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;basics&gt;&lt;pot&gt;" />
  <row Id="34964" PostHistoryTypeId="5" PostId="2500" RevisionGUID="1be14a19-a22c-480e-8a80-b80641a542c0" CreationDate="2011-07-26T16:11:39.200" UserId="6808" Comment="added two resources to the list" Text="When closing questions that ask for recipes, I try to add a comment explaining why, and I would like to point to a resource for recipes. Is there any advice we can give to these people?&#xD;&#xA;&#xD;&#xA;I usually use Google to find recipes, but are there any more relevant resources that you know of that deliver high-quality recipes?&#xD;&#xA;&#xD;&#xA; - [AllRecipes][1]&#xD;&#xA; - [BBC Good Food][2]&#xD;&#xA; - [Epicurious][3]&#xD;&#xA; - [Food][4] the old RecipeZaar site&#xD;&#xA; - [Food Network][5]&#xD;&#xA; - [GetMeCooking][6]&#xD;&#xA; - [Google][7]&#xD;&#xA; - [Our Favorite Cookbooks][8]&#xD;&#xA; - [101 Cookbooks][9], focuses on whole/natural ingredients&#xD;&#xA; - [Serious Eats][10]&#xD;&#xA; - Mark Bittman's NYT column [The Minimalist][11]&#xD;&#xA;&#xD;&#xA;This is a wiki, so please edit and add to the list.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://allrecipes.com/&#xD;&#xA;  [2]: http://www.bbcgoodfood.com/&#xD;&#xA;  [3]: http://www.epicurious.com/recipesmenus/&#xD;&#xA;  [4]: http://www.food.com/&#xD;&#xA;  [5]: http://www.foodnetwork.com/recipes-and-cooking/index.html&#xD;&#xA;  [6]: http://www.getmecooking.com/&#xD;&#xA;  [7]: http://google.com&#xD;&#xA;  [8]: http://cooking.stackexchange.com/questions/396/what-cook-books-do-you-always-come-back-to&#xD;&#xA;  [9]: http://101cookbooks.com/&#xD;&#xA;  [10]: http://www.seriouseats.com/recipes/&#xD;&#xA;  [11]: http://topics.nytimes.com/top/features/diningandwine/columns/the_minimalist/index.html" />
  <row Id="34965" PostHistoryTypeId="24" PostId="2500" RevisionGUID="1be14a19-a22c-480e-8a80-b80641a542c0" CreationDate="2011-07-26T16:11:39.200" Comment="Proposed by 6808 approved by 1259 edit id of 241" />
  <row Id="34966" PostHistoryTypeId="2" PostId="16419" RevisionGUID="2c9b047a-7c2a-4b79-a27f-57b64bc0b999" CreationDate="2011-07-26T16:22:03.187" UserId="6345" Text="**Modifying your original terms:**&#xD;&#xA;&#xD;&#xA;Size: 2-3 quart/liter.  I consider 2.5 quarts to be ideal.&#xD;&#xA;&#xD;&#xA;Material: Two options: hard-anodized aluminum nonstick, OR  stainless-steel interior/exterior. With stainless, it should have either an encapsulated aluminum disk base or a tri-ply construction (aluminum layered with stainless)&#xD;&#xA;&#xD;&#xA;Bottom: Thick is good, and you absolutely must have aluminum here for conduction&#xD;&#xA;&#xD;&#xA;Handle: stainless is good, as long as it stays relatively cool.  The handle absolutely must be riveted on, with thick rivets. Screws, glue, or welded handles do not last long-term.  Tack-welded handles are the bane of the restaurant I work for right now; we've had several handles snap off in the last year.&#xD;&#xA;&#xD;&#xA;**Additional things to look for:**&#xD;&#xA;&#xD;&#xA;Weight: HEAVY. You want fairly thick cookware for even heating, but most of that weight should be from thickness of the aluminum disk. &#xD;&#xA;&#xD;&#xA;Design: A flared lip around the pot, to facilitate clean pouring.  &#xD;&#xA;&#xD;&#xA;Shape: I'm partial to shallow designs, which flare out at the top.  Although it's nonstick and not stainless, I love my [Calphalon Contemporary shallow 2.5 qt saucepan][1] for it's extra-flared design.  This lets it transmit heat more efficiently from the range, and allows it to safely hold a larger capacity of food.  It also allows for faster and cleaner reduction of sauces.&#xD;&#xA;&#xD;&#xA;Lid: TEMPERED GLASS with a handle on top, and a flange to help seal tightly on the pot/pan.  Tempered glass is very durable and lets you see the progress of your cooking without releasing the steam.  The handle also remains cool, so you don't burn yourself on it; this is the second problem I have with solid stainless lids on many premium cookware lines (All Clad, and most manufacturers' tri-ply products).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Calphalon-JR8782-2P-Contemporary-Nonstick-Saucepan/dp/B0000936JZ/ref=cm_cr-mr-title" />
  <row Id="34967" PostHistoryTypeId="5" PostId="16398" RevisionGUID="2d2eea78-58a9-437e-82db-1aa2d6e6feaf" CreationDate="2011-07-26T16:36:22.150" UserId="6345" Comment="formatting: 1-2-3 list in sentences to a proper 1-2-3 list format" Text="Three other possibilities are:&#xD;&#xA;&#xD;&#xA; 1. If you used pre-shredded cheddar it's sometimes dusted with an anti-caking agent which can make things tricky. &#xD;&#xA; 2. Your cheddar is a reduced fat cheese which doesn't have enough fat content. &#xD;&#xA; 3. The flour you are using for your roux shouldn't be a whole wheat/whole grain. You can cook that down and it still won't be as smooth or finely integrated as using an all-purpose flour. &#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="34968" PostHistoryTypeId="2" PostId="16420" RevisionGUID="73b39f59-f29f-449a-ac0a-52b86f447680" CreationDate="2011-07-26T19:00:14.173" UserId="6849" Text="No odours can enter the place where I am keeping the bones in the refrigerator so contamination is minimized." />
  <row Id="34969" PostHistoryTypeId="1" PostId="16420" RevisionGUID="73b39f59-f29f-449a-ac0a-52b86f447680" CreationDate="2011-07-26T19:00:14.173" UserId="6849" Text="How long can you store the bones of a chicken in the refrigerator?" />
  <row Id="34970" PostHistoryTypeId="3" PostId="16420" RevisionGUID="73b39f59-f29f-449a-ac0a-52b86f447680" CreationDate="2011-07-26T19:00:14.173" UserId="6849" Text="&lt;chicken&gt;" />
  <row Id="34971" PostHistoryTypeId="2" PostId="16421" RevisionGUID="d3fc53d9-75e1-4f3c-aa79-acf083b93b9c" CreationDate="2011-07-26T19:09:10.427" UserId="6849" Text="I have an intuation that Finnish food governmental body [Evira][1] says that you should never heat up chicken meat after the first heat up. However, I cannot find the statement of it anymore. I suspect my intuation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.evira.fi" />
  <row Id="34972" PostHistoryTypeId="1" PostId="16421" RevisionGUID="d3fc53d9-75e1-4f3c-aa79-acf083b93b9c" CreationDate="2011-07-26T19:09:10.427" UserId="6849" Text="How often can you heat up chicken meat such that it is healthy to eat it?" />
  <row Id="34973" PostHistoryTypeId="3" PostId="16421" RevisionGUID="d3fc53d9-75e1-4f3c-aa79-acf083b93b9c" CreationDate="2011-07-26T19:09:10.427" UserId="6849" Text="&lt;chicken&gt;" />
  <row Id="34974" PostHistoryTypeId="6" PostId="16316" RevisionGUID="98365184-bff8-4ab1-a60b-56201a8a4d70" CreationDate="2011-07-26T19:18:39.253" UserId="2954" Comment="edited tags" Text="&lt;chicken&gt;&lt;soup&gt;&lt;budget-cooking&gt;&lt;bones&gt;" />
  <row Id="34975" PostHistoryTypeId="2" PostId="16422" RevisionGUID="b7c27ad5-dbf8-4c8e-8249-be8c5151b547" CreationDate="2011-07-26T19:42:17.850" UserId="2954" Text="The introduction in the [book](http://www.amazon.com/dp/1416571728/?tag=stackoverfl08-20) mentions that this thing can be used to flavor meat and many other dishes. I have created many soups and I would like to learn to quantify my soup cooking. Could I use this 3:1 ratio oil:vinegar to flavor soup (perhaps substituting pepper)? Or does vinaigrette work better with other dishes (not soups)? If so why? Could this 3:1 be pepper:salt ratio? I have currently used 3:2:1 ratio pepper:orange flavour:salt and it tastes good.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Please, add label &quot;quantitative&quot; and &quot;prototyping&quot;." />
  <row Id="34976" PostHistoryTypeId="1" PostId="16422" RevisionGUID="b7c27ad5-dbf8-4c8e-8249-be8c5151b547" CreationDate="2011-07-26T19:42:17.850" UserId="2954" Text="3:1 ratio of oil:vinegar, vinaigrette -- how can I use this in soups?" />
  <row Id="34977" PostHistoryTypeId="3" PostId="16422" RevisionGUID="b7c27ad5-dbf8-4c8e-8249-be8c5151b547" CreationDate="2011-07-26T19:42:17.850" UserId="2954" Text="&lt;untagged&gt;" />
  <row Id="34978" PostHistoryTypeId="2" PostId="16423" RevisionGUID="e081bcb1-0da5-4118-b894-0a5bcdc80888" CreationDate="2011-07-26T19:51:06.993" UserId="2954" Text="This [book][1] states in the very beginning (page x) that:&#xD;&#xA;&#xD;&#xA;    stock = 3 parts water : 2 parts bones&#xD;&#xA;&#xD;&#xA;Well, I am unsure about this because I can extract more gelatin with time. I think there should be time component somewhere in the formula. Ideas?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/dp/1416571728/?tag=stackoverfl08-20" />
  <row Id="34979" PostHistoryTypeId="2" PostId="16424" RevisionGUID="818b1d8c-bcd6-48e6-a3f4-49ca466f0c1c" CreationDate="2011-07-26T20:08:29.210" UserId="4777" Text="According to [this][1] blog posting, birch sap is very popular in Russia as a drink. Further, I read in [wikipedia][2] that it is popular enough to be bottled and sold commercially. &#xD;&#xA;&#xD;&#xA;Finally, (and most importantly) I found [this][3] article in the Guardian, detailing the steps to take in order to enjoy fermented birch sap (AKA 'birch wine'). &#xD;&#xA;&#xD;&#xA;Has anyone tried this, and if so would they relate how successful the attempt was?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://englishrussia.com/2011/04/21/a-medicine-for-all-diseases-the-birch-sap/&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Birch_sap&#xD;&#xA;  [3]: http://www.guardian.co.uk/lifeandstyle/allotment/2011/mar/11/allotments-gardeningadvice" />
  <row Id="34980" PostHistoryTypeId="1" PostId="16424" RevisionGUID="818b1d8c-bcd6-48e6-a3f4-49ca466f0c1c" CreationDate="2011-07-26T20:08:29.210" UserId="4777" Text="Has anyone ever tried birch sap as a tonic?" />
  <row Id="34981" PostHistoryTypeId="3" PostId="16424" RevisionGUID="818b1d8c-bcd6-48e6-a3f4-49ca466f0c1c" CreationDate="2011-07-26T20:08:29.210" UserId="4777" Text="&lt;birch-sap&gt;" />
  <row Id="34982" PostHistoryTypeId="5" PostId="16421" RevisionGUID="f2c3e20c-1f1b-4677-9ad5-be97f911a00f" CreationDate="2011-07-26T20:09:20.663" UserId="41" Comment="added 70 characters in body; edited tags; edited title" Text="I thought I remembered hearing the food agency [Evira][1] say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to suspect my memory.&#xD;&#xA;&#xD;&#xA;Could this statement be true?  Is it unsafe to reheat chicken?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.evira.fi" />
  <row Id="34983" PostHistoryTypeId="4" PostId="16421" RevisionGUID="f2c3e20c-1f1b-4677-9ad5-be97f911a00f" CreationDate="2011-07-26T20:09:20.663" UserId="41" Comment="added 70 characters in body; edited tags; edited title" Text="How many times is it safe to reheat chicken?" />
  <row Id="34984" PostHistoryTypeId="6" PostId="16421" RevisionGUID="f2c3e20c-1f1b-4677-9ad5-be97f911a00f" CreationDate="2011-07-26T20:09:20.663" UserId="41" Comment="added 70 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="34985" PostHistoryTypeId="2" PostId="16425" RevisionGUID="29922cdd-78a8-424b-8afb-44d09649eb4f" CreationDate="2011-07-26T20:33:25.463" UserId="41" Text="Taken out of context, that doesn't make much sense, but I can think of several *similar* claims you might have heard - all of which are true and most can be found on the [USDA fact sheet][1] and the sites of most other agencies:&#xD;&#xA;&#xD;&#xA;  * Perishable food should not be left in the &quot;danger zone&quot; (4.4° C - 60° C or 40° F to 140° F) (room temperature) for more than a total of 2 hours; 1 hour if the temperature is above 32° C / 90° F (mouth/gut temperature).&#xD;&#xA;&#xD;&#xA;  * Freezing does *not* reset this countdown, it only stops it temporarily.  Thus, it is not a safe practice to thaw and refreeze food several times (especially if it's being brought above refrigerator temperatures).&#xD;&#xA;&#xD;&#xA;  * Cooking *does* reset the countdown, but unless you are in a completely sterile environment (hint: you aren't), you still have to keep food out of the danger zone *after* cooking, which is why guidelines say to refrigerate within 2 hours.&#xD;&#xA;&#xD;&#xA;  * Most people reheat their food to &quot;warm&quot; or even &quot;hot&quot; but not *cooking* temperature.  Unless you reheat to an *internal* temperature of 74° C / 165° F, then all that time in the danger zone *after* cooking is cumulative.  So if you do what most people do and reheat food to 40°-50° C, a nice comfortable eating temperature, then you'd better either (a) only reheat the portion you plan to eat, and/or (b) throw out any uneaten portion instead of putting it back in the fridge.&#xD;&#xA;&#xD;&#xA;Really it's all about the cumulative amount of time, since being fully cooked, that the food has spent in the danger zone.  Theoretically, if you boiled the same piece of chicken every 12 hours and quick-froze it immediately afterward, it would stay safe indefinitely. It would also have no flavour or texture left, so I don't recommend it.&#xD;&#xA;&#xD;&#xA;Since most people don't carefully measure the internal temperature of food when they reheat it, we have the &quot;best practice&quot; of **only reheating perishable food *once* after it's been cooked**, because otherwise it gets really hard to estimate how much time is left on that metaphorical clock.  And, obviously, don't leave it in the fridge for more than a few days, because it can still spoil in there, just slower.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp#1" />
  <row Id="34986" PostHistoryTypeId="2" PostId="16426" RevisionGUID="c42590ea-3f59-45ab-b4a7-ab2dc1f46c39" CreationDate="2011-07-26T21:35:05.800" UserId="6279" Text="This one will cost a bit but they have some great secrets: [Top Secret Recipes][1]. The host manages to knock-off popular restaurant recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.topsecretrecipes.com/home.php" />
  <row Id="34987" PostHistoryTypeId="16" PostId="16426" RevisionGUID="d910c481-ff80-4832-b4a1-3b089370e44f" CreationDate="2011-07-26T21:35:05.800" UserId="6279" />
  <row Id="34988" PostHistoryTypeId="2" PostId="16427" RevisionGUID="9934e32f-787f-458f-be74-aa9f3176de9f" CreationDate="2011-07-26T22:03:56.193" UserId="4638" Text="Ruhlman's ratios are very useful for baking, where the ingredients play an important role in the physical structure of the end result and a bad ratio can result in a bad cake (why didn't the bread rise?, etc.) They are OK for sauces to ensure a pleasant consistency (and partially because of the physical constraints of emulsified sauces), but much less important there. In fact, I generally make bechamel with twice as much milk as he says, and get a thinner bechamel which I find much nicer than his version. There is no structural problem with it (the way there would be if I tried to use twice the specified amount of milk in something like crepes). &#xD;&#xA;&#xD;&#xA;In seasoning, there is no need to consult an external ratio at all. Sure, if you find exactly this ratio tasty, use it. But you can add any amount of fat and vinegar to your soup and get a good soup; your own taste preference is the only reliable guide there. &#xD;&#xA;&#xD;&#xA;This said, it is rather unusual to add oil as a seasoning to a soup, and most Westerners don't add vinegar either. A soup is more nourishing when it has some fat, but it usually comes from the meat. It is also popular to sweat the onions (and sometimes some other long-cooking vegetables like carrots) in oil before adding the water, and the oil gets incorporated into the soup. The amount of oil in this case is judged by the onions: they should be evenly oiled, but not swim in a puddle of oil. &#xD;&#xA;&#xD;&#xA;Some acidity usually improves a soup, and if you don't thicken with yoghurt, vinegar (or lemon juice) is a good choice. But most people who add it at all add pure vinegar when the soup is ready (to the pot or individually to each plate), and generally just add a squirt, then taste, add again, etc., until it tastes good to them. There is no ratio to follow. &#xD;&#xA;&#xD;&#xA;I don't know of a tradition to add vinaigrette instead of vinegar of this point, but preparations containing vinaigrette are possible. For example, the garlic for tripe soup can be held either in pure vinegar or in a vinaigrette (but this is less common), and it gets spooned together with its fluid into the soup. However, if you decide that you like to use vinaigrette as a seasoning, just go ahead. &#xD;&#xA;&#xD;&#xA;There is no point of using emulsified vinaigrette for soup (the emulsion will break). If you want to avoid fat bubbles swimming on the soup, make a thickened soup, the flour should bind them. This assumes a &quot;standard&quot; soup, a cream soup should have no trouble absorbing a bit of oil. &#xD;&#xA;&#xD;&#xA;There is no need to use vinaigrette *instead of* pepper (although again, you can do it if that is what tastes best to you). It is better to use both, because they enrich the taste of the soup in very different ways. &#xD;&#xA;&#xD;&#xA;The same applies to any other seasoning: no need to use a ratio, go by your own taste. Use as much pepper and salt as you like, nobody can prescribe you to like it exactly 3:1. &#xD;&#xA;&#xD;&#xA;As for the traditional use for vinaigrette, it is a basic salad sauce. It can be used as-is, or turned into one of countless variations (actually Ruhlman explains it and gives some interesting variants). But for salads, it is preferable to emulsify it (usually with mustard), else it wilts the leaves. There was a Food lab article on that, but Ruhlman doesn't mention it and gives almost all vinaigrette recipes without mustard (except for the classic one, which of course has it). " />
  <row Id="34989" PostHistoryTypeId="5" PostId="16406" RevisionGUID="132ee557-5a2f-4fbc-a4c1-2a1d4fbe2ddd" CreationDate="2011-07-26T22:15:33.207" UserId="641" Comment="added 42 characters in body" Text="What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list.&#xD;&#xA;&#xD;&#xA;Size: small, but not too small. Maybe 2L or 3L.&#xD;&#xA;&#xD;&#xA;Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra money on quality. &#xD;&#xA;&#xD;&#xA;Bottom: A thick bottom is a must on electric or ceramic stoves as they don't bend out of shape so easily. Also, a thick bottom is handy for slow cooking as the heat diffuses more evenly.&#xD;&#xA;&#xD;&#xA;Handle: Same material, stainless steel. This is handy if you want to put the pot in the oven. Look at the fixture to the pot, it must be riveted on, with thick rivets.&#xD;&#xA;&#xD;&#xA;What am I forgetting?" />
  <row Id="34990" PostHistoryTypeId="5" PostId="16422" RevisionGUID="850e3c18-e857-424e-8945-06c82f51bbdc" CreationDate="2011-07-26T22:18:13.733" UserId="41" Comment="added 13 characters in body; edited tags" Text="The introduction in the book, [Ratio: The Simple Codes Behind the Craft of Everyday Cooking](http://www.amazon.com/dp/1416571728/?tag=stackoverfl08-20) mentions that this mixture can be used to flavor meat and many other dishes.&#xD;&#xA;&#xD;&#xA;I have created many soups and I would like to learn to quantify my soup cooking. Could I use this 3:1 ratio oil:vinegar to flavor soup (perhaps substituting pepper)? Or does vinaigrette work better with other dishes (not soups)? If so why? Could this 3:1 be pepper:salt ratio?&#xD;&#xA;&#xD;&#xA;I have currently used 3:2:1 ratio pepper:orange flavour:salt and it tastes good." />
  <row Id="34991" PostHistoryTypeId="6" PostId="16422" RevisionGUID="850e3c18-e857-424e-8945-06c82f51bbdc" CreationDate="2011-07-26T22:18:13.733" UserId="41" Comment="added 13 characters in body; edited tags" Text="&lt;flavor&gt;&lt;oil&gt;&lt;soup&gt;&lt;vinegar&gt;" />
  <row Id="34992" PostHistoryTypeId="6" PostId="2500" RevisionGUID="38e8f14f-c61c-4614-8000-9f14f1be4ca5" CreationDate="2011-07-27T00:19:11.447" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;basics&gt;&lt;websites&gt;" />
  <row Id="34993" PostHistoryTypeId="2" PostId="16428" RevisionGUID="bb89bfa1-6c16-40c1-b632-95f53fe8d28b" CreationDate="2011-07-27T00:28:18.260" UserId="6851" Text="In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But they live an hour traveling by bus from where I live, so I would have to carry the chicken in my bag. I was thinking of putting the pieces in a tupperware box along with some of the brine and wrap it in foil so that it won't spill in my bag. But I don't whether or not it will be still safe after I'll arrive. Any comments on this?&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="34994" PostHistoryTypeId="1" PostId="16428" RevisionGUID="bb89bfa1-6c16-40c1-b632-95f53fe8d28b" CreationDate="2011-07-27T00:28:18.260" UserId="6851" Text="Traveling with chicken" />
  <row Id="34995" PostHistoryTypeId="3" PostId="16428" RevisionGUID="bb89bfa1-6c16-40c1-b632-95f53fe8d28b" CreationDate="2011-07-27T00:28:18.260" UserId="6851" Text="&lt;chicken&gt;&lt;brining&gt;" />
  <row Id="34996" PostHistoryTypeId="2" PostId="16429" RevisionGUID="6ac11b03-3d7a-4c0e-a46a-9886e9029c68" CreationDate="2011-07-27T00:53:22.880" UserId="6279" Text="I ask if you planned to use these pots on an induction range, you responded: `it might be.` &#xD;&#xA;&#xD;&#xA;The point is that induction ranges require [specific pots][1] in order to work. You might look into [these requirements][1] to further inform your decision.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://theinductionsite.com/induction-cookware.shtml" />
  <row Id="34997" PostHistoryTypeId="2" PostId="16430" RevisionGUID="578ae4cb-453f-40ce-8a14-a5dbb74a4ad2" CreationDate="2011-07-27T01:01:54.620" UserId="6279" Text="Put the tupperware box in a cooler with some ice. Everything should arrive fine." />
  <row Id="34998" PostHistoryTypeId="5" PostId="16429" RevisionGUID="b2cad279-5f8d-422c-9d2d-25fed158b6df" CreationDate="2011-07-27T01:04:08.067" UserId="6279" Comment="added 50 characters in body" Text="I ask if you planned to use these pots on an induction range, you responded: `it might be.` &#xD;&#xA;&#xD;&#xA;The point is that induction ranges require [specific pots][1] in order to work. You might look into [these requirements][1] to further inform your decision.&#xD;&#xA;&#xD;&#xA;Glass, Ceramics, All Aluminum etc. are all out. &#xD;&#xA;&#xD;&#xA;  [1]: http://theinductionsite.com/induction-cookware.shtml" />
  <row Id="34999" PostHistoryTypeId="2" PostId="16431" RevisionGUID="f797d529-f195-4d07-aa07-cf7dd7795e4c" CreationDate="2011-07-27T01:11:42.680" UserId="6039" Text="A method of approximation that i use would just be looking at the amount of white and red colours.&#xD;&#xA;&#xD;&#xA;Good mince would have a lot of red, and very little white, and bad mince, has a very little red.&#xD;&#xA;&#xD;&#xA;&quot;Red&quot; is the meat itself, and &quot;white&quot; is the fat, and the colours in between are stuff like cartilage.&#xD;&#xA;&#xD;&#xA;Using approximation, you can just estimate the amount of fat in your mince." />
  <row Id="35000" PostHistoryTypeId="2" PostId="16432" RevisionGUID="c16affd0-57ad-4413-9780-c9ee315dda05" CreationDate="2011-07-27T01:59:13.167" UserId="6711" Text="I am trying to create written instructions for making stir fry for some rather inexperienced cooks to follow. One dilemma that I'm having is describing the amount of sauce to use. How would you quantify the best ratio of sauce to vegetables? For instance, how many cups of sauce to coat 10lbs of vegetables?&#xD;&#xA;&#xD;&#xA;If we were going to keep the sauce to reuse at a later date, I would just make a big batch and then having the cooks use their judgement on how much to use. We can't really keep the sauce, however, and I'm not sure I necessarily trust the cooks' judgement either (sadly!)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35001" PostHistoryTypeId="1" PostId="16432" RevisionGUID="c16affd0-57ad-4413-9780-c9ee315dda05" CreationDate="2011-07-27T01:59:13.167" UserId="6711" Text="Stir fry sauce quantity" />
  <row Id="35002" PostHistoryTypeId="3" PostId="16432" RevisionGUID="c16affd0-57ad-4413-9780-c9ee315dda05" CreationDate="2011-07-27T01:59:13.167" UserId="6711" Text="&lt;sauce&gt;&lt;asian-cuisine&gt;&lt;measurements&gt;&lt;stir-fry&gt;" />
  <row Id="35003" PostHistoryTypeId="2" PostId="16433" RevisionGUID="b16aa0fc-7152-462d-972e-7f02c5cba91d" CreationDate="2011-07-27T02:14:05.057" UserId="5668" Text="This is a related question to http://cooking.stackexchange.com/questions/16053/do-centrifugal-juicers-destroy-vitamins-through-friction&#xD;&#xA;&#xD;&#xA;**Is there any quantitative data about the rate of vitamin &amp; nutrient decay in fruit/vegetable juice?**&#xD;&#xA;&#xD;&#xA;We just bought a centrifugal juicer, and I want to make an educated decision about whether to use the juicer as needed (maximizing nutrient content but increasing cleanup effort) or to produce fruit/vegetable juice 6/12/18 hrs ahead of time (reducing cleanup effort but perhaps reducing nutrient content)." />
  <row Id="35004" PostHistoryTypeId="1" PostId="16433" RevisionGUID="b16aa0fc-7152-462d-972e-7f02c5cba91d" CreationDate="2011-07-27T02:14:05.057" UserId="5668" Text="data about the rate of nutrient decay in fruit/vegetable juice" />
  <row Id="35005" PostHistoryTypeId="3" PostId="16433" RevisionGUID="b16aa0fc-7152-462d-972e-7f02c5cba91d" CreationDate="2011-07-27T02:14:05.057" UserId="5668" Text="&lt;vegetables&gt;&lt;fruit&gt;&lt;nutrition&gt;&lt;juice&gt;" />
  <row Id="35006" PostHistoryTypeId="2" PostId="16434" RevisionGUID="2bc1d33c-d32d-402e-a636-4cf328ce9297" CreationDate="2011-07-27T02:18:18.050" UserId="41" Text="The &quot;best&quot; ratio of sauce depends on:&#xD;&#xA;&#xD;&#xA;  1. The type of vegetables;&#xD;&#xA;  2. The type of sauce;&#xD;&#xA;  3. The quantity of solid food;&#xD;&#xA;  4. Time spent cooking;&#xD;&#xA;  4. Personal preference.&#xD;&#xA;&#xD;&#xA;I've made some stir fries with no sauce at all (technically a stir-fry only needs oil) and some with extra sauce, particularly if they're intended to be eaten with bland white rice.  I know you say you can't trust their judgment, but to some degree, you're really going to have to, because there are too many variables to pin it down to a golden ratio.&#xD;&#xA;&#xD;&#xA;At the end of the day you're trying to get an even coat on the vegetables (or meat, or whatever) - the thickness of that is again dependent on personal preference.  But even if you make that decision for them, the main ratio affecting the end result isn't based on the weight of the food, or even its volume - it's based on surface area, which is nigh on impossible to measure and guaranteed to be inconsistent between specific preparations.&#xD;&#xA;&#xD;&#xA;Stir-fry sauce is extremely cheap to make.  It's pennies per cup.  If you make too much, you can always cook it down, so if you have to pick a number, it's better to err on the side of caution and make too much as opposed to too little.  You can always supplement the real sauce with soy sauce, teriyaki, etc., but that's not the same as a proper stir-fry sauce thickened with tapioca and flavoured with sesame oil and so on.&#xD;&#xA;&#xD;&#xA;So pick a number that seems a little high, and instruct the cooks to let it reduce if it seems watery.  They'll be using high heat, so it won't take long to reduce, and the net effect is positive anyway (a stickier, more flavourful sauce).&#xD;&#xA;&#xD;&#xA;Personally, I always find 1 generous cup of sauce to be more than enough for a standard-size (14&quot;) wok filled with meat and vegetables, assuming it's the kind of stir-fry that you want to be reasonably &quot;saucy&quot;, and also assuming it is thickened properly; if you dump a full cup of pure soy sauce in there, you'll just end up with vegetable soup.  I literally use a coffee mug and never measure any of the ingredients, and the difference between one preparation and the next isn't particularly noticeable.&#xD;&#xA;&#xD;&#xA;So start with that as a guideline and test the recipe yourself, if you can.  Unless you have extremely precise control over the quantity *and* quality of the raw ingredients in addition to a precise and well-tested sauce recipe, you won't be able to come up with a reliable ratio.  It's not a question of trust, just practicality; Asian cooking is (at least in my experience) very loosey-goosey and doesn't lend itself well to precise recipes - or inexperienced cooks." />
  <row Id="35007" PostHistoryTypeId="25" PostId="16433" RevisionGUID="3e40e374-2608-4af0-a3c3-18bf6d7b9b34" CreationDate="2011-07-27T02:55:53.837" Comment="http://twitter.com/#!/StackCooking/status/96051151635628032" />
  <row Id="35008" PostHistoryTypeId="2" PostId="16435" RevisionGUID="20ee36a8-7a2c-46a1-afbf-c5117d20b7d0" CreationDate="2011-07-27T04:23:16.257" UserId="6853" Text="I made a oaxacan style mole and went to heavy with the cinnamon stick. That flavor is to prevalent. I was thinking add some chicken stock and tomato sauce. Your input would be greatly appreciated." />
  <row Id="35009" PostHistoryTypeId="1" PostId="16435" RevisionGUID="20ee36a8-7a2c-46a1-afbf-c5117d20b7d0" CreationDate="2011-07-27T04:23:16.257" UserId="6853" Text="how can I fix a mole sauce that is too cinnamony?" />
  <row Id="35010" PostHistoryTypeId="3" PostId="16435" RevisionGUID="20ee36a8-7a2c-46a1-afbf-c5117d20b7d0" CreationDate="2011-07-27T04:23:16.257" UserId="6853" Text="&lt;sauce&gt;" />
  <row Id="35011" PostHistoryTypeId="2" PostId="16436" RevisionGUID="c3dbc5a2-7898-4859-88e8-b866eecf7e3f" CreationDate="2011-07-27T04:25:12.860" UserId="6849" Text="I should put the food to the refrigerator, but in which solution. My intuation says that acidic solution works. &#xD;&#xA;&#xD;&#xA;I have one litre of soybeans.&#xD;&#xA;**Should I use one teespoon of citric acid to make soybeans acidic?**" />
  <row Id="35012" PostHistoryTypeId="1" PostId="16436" RevisionGUID="c3dbc5a2-7898-4859-88e8-b866eecf7e3f" CreationDate="2011-07-27T04:25:12.860" UserId="6849" Text="How should I store 15h cooled and then 2h cooked at 65C white soybeans?" />
  <row Id="35013" PostHistoryTypeId="3" PostId="16436" RevisionGUID="c3dbc5a2-7898-4859-88e8-b866eecf7e3f" CreationDate="2011-07-27T04:25:12.860" UserId="6849" Text="&lt;storage-method&gt;&lt;soy&gt;" />
  <row Id="35014" PostHistoryTypeId="2" PostId="16437" RevisionGUID="fc825f1e-8d1d-4ae8-af44-922891588eae" CreationDate="2011-07-27T04:30:52.730" UserId="6849" Text="The instructions in the soybeans say that parboil first and then simmer slowly for two hours.&#xD;&#xA;&#xD;&#xA;Let's consider this in the scale of my plate. The power-scale of my plate is from 1 to 6. I put it first to 2, then to 3 and then to 4. It started to boil little with 4. Therefore, I consider that simmer slowly means no bubbles in the water i.e. 3.&#xD;&#xA;&#xD;&#xA;I assume that parboil means &quot;put the power of the plate to 6 and wait that everything bubbles vigorously&quot;." />
  <row Id="35015" PostHistoryTypeId="1" PostId="16437" RevisionGUID="fc825f1e-8d1d-4ae8-af44-922891588eae" CreationDate="2011-07-27T04:30:52.730" UserId="6849" Text="What does simmer slowly mean with white soybeans?" />
  <row Id="35016" PostHistoryTypeId="3" PostId="16437" RevisionGUID="fc825f1e-8d1d-4ae8-af44-922891588eae" CreationDate="2011-07-27T04:30:52.730" UserId="6849" Text="&lt;boiling&gt;&lt;soy&gt;" />
  <row Id="35017" PostHistoryTypeId="2" PostId="16438" RevisionGUID="f36d3a57-4afb-45ba-97f2-7f3ec5492b0b" CreationDate="2011-07-27T04:57:14.683" UserId="67" Text="Simmer typically means that there *are* bubbles.&#xD;&#xA;&#xD;&#xA;A slow simmer has a few bubbles occassionally appearing, while a fast simmer has more rapud bubbles, but it's not the violent movement you get with boiling.&#xD;&#xA;&#xD;&#xA;The numbers on your dial aren't the only factor ... it's influenced by the amount of liquid, shape and size of the pot, if there is a lid on it, etc." />
  <row Id="35018" PostHistoryTypeId="2" PostId="16439" RevisionGUID="95277f86-0818-4bae-ab1f-e0e36cb27db1" CreationDate="2011-07-27T05:13:15.827" UserId="67" Text="Just from a spilling point of view, not a refrigeration aspect ...&#xD;&#xA;&#xD;&#xA;Put the bag of briny chicken in the tupperware, with the bag sealed.  If you're really paranoid, wrap the whole thing in a second plastic bag, and tie that off, then put the whole thing in whatever container to carry it ... possbly yet another bag.&#xD;&#xA;&#xD;&#xA;The idea is, the bag holds the brine in, and the tupperware protects the bag from punctures or abrasion.  The bag should squish to fit the container, but you might need to let out enough liquid out so it fits.  You want the bag to fill the container as well as you can, so it doesn't rattle around inside the tupperware.&#xD;&#xA;&#xD;&#xA;I wouldn'tbother with foil ... it's only good for liquids if you fold over the edge multiple tmes, and then crush it down well ... and it tears and punctures easily, so I don't think it would give you real protection ... maybe slow a leak, but not stop it." />
  <row Id="35019" PostHistoryTypeId="2" PostId="16440" RevisionGUID="74972c2d-0972-41f3-b31c-6fd78be70429" CreationDate="2011-07-27T05:34:15.477" UserId="2954" Text="I usually throw away seeds in melons (and even in fruits) and I paradoxically buy different seeds from the store. Are seeds in such things good to eat and where can I use them? Because they are not dry, how can I store for future dishes? Do they have the same nutritional profile as other seeds for sale?" />
  <row Id="35020" PostHistoryTypeId="1" PostId="16440" RevisionGUID="74972c2d-0972-41f3-b31c-6fd78be70429" CreationDate="2011-07-27T05:34:15.477" UserId="2954" Text="Seeds in Melons and fruits good to eat?" />
  <row Id="35021" PostHistoryTypeId="3" PostId="16440" RevisionGUID="74972c2d-0972-41f3-b31c-6fd78be70429" CreationDate="2011-07-27T05:34:15.477" UserId="2954" Text="&lt;fruit&gt;&lt;budget-cooking&gt;&lt;seeds&gt;&lt;melon&gt;" />
  <row Id="35022" PostHistoryTypeId="2" PostId="16441" RevisionGUID="b5ed7a14-fa7e-478c-9c41-99ab137730be" CreationDate="2011-07-27T05:55:32.380" UserId="6345" Text="[I explain what the technical definition between a simmer, boil and roiling boil is here][1].  A slow simmer would be a very thin but continuous stream of bubbles rising from the bottom of the pot. &#xD;&#xA;&#xD;&#xA;Parboiling does not mean maximum heat. Parboiling means that you're only boiling until it's part of the way cooked, not completely cooked; so, you're cooking mostly at a full boil, then reducing heat to a simmer to finish them.  This ensures they don't overcook.&#xD;&#xA;&#xD;&#xA;You'll have to figure what setting a boil and a simmer are on your plate, as it depends on the power and size of your pot.   On a stove, I'd expect 2 to be a simmer, and about 3 as a full boil, but it varies from one model to another.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15432/at-what-point-is-water-considered-at-a-boil/15433#15433" />
  <row Id="35023" PostHistoryTypeId="25" PostId="16417" RevisionGUID="99af5826-afe9-42a9-988c-87320a3c55be" CreationDate="2011-07-27T05:55:54.353" Comment="http://twitter.com/#!/StackCooking/status/96096452182413313" />
  <row Id="35024" PostHistoryTypeId="2" PostId="16442" RevisionGUID="9d9e53ca-05b0-4be3-8ad6-be9f2fe2ea3b" CreationDate="2011-07-27T05:58:57.327" UserId="6039" Text="There's no harm in eating the fruits of a melon, or fruit. It just passes through your system completely.&#xD;&#xA;&#xD;&#xA;You probably can't store them for future usage, as only ripe seeds are eaten, and most seeds from a melon don't ripen until the melon rots." />
  <row Id="35025" PostHistoryTypeId="2" PostId="16443" RevisionGUID="342795f4-e53d-468d-8c64-2215f8961a46" CreationDate="2011-07-27T06:00:52.797" UserId="6345" Text="If you cook it immediately on arriving, an hour is a safe period.  Remember the chicken will take a little time to heat up. Usually 2 hours is the limit for meat at room temperature.&#xD;&#xA;&#xD;&#xA;On the other hand, there's no harm in playing it safe, with both spillage and spoilage.  **I'd suggest you put the brine and chicken in a zip-seal bag, then put ANOTHER bag around that to protect against leaks, then throw the whole thing in a larger tupperware container with ice packed around it.** &#xD;&#xA;&#xD;&#xA;This way you're not going to worry about leaks, and if you get stuck in traffic for longer than expected, the chicken will still be fine to cook and eat. " />
  <row Id="35026" PostHistoryTypeId="2" PostId="16444" RevisionGUID="c15ce151-20cf-460e-b43b-47fc8f448e25" CreationDate="2011-07-27T06:22:11.103" UserId="6345" Text="In vinaigrette, the 3:1 oil:vinegar ratio gives it a specifically thick consistency when emulsified.  That's it. This vinaigrette will lose all thickness if you add it to soup, because you're increasing the aqueous (water-containing) portion, preventing it from emulsifying.  &#xD;&#xA;&#xD;&#xA;While I suppose you could add vinaigrette to soup, as one seasoning, I think you'd be better off using straight white wine and balsamic vinegar.  These add a nice touch of acid.  &#xD;&#xA;&#xD;&#xA;If you're looking for a ratio to use in soups, look at mirepoix: 1:2:1 carrot:onion:celery by weight.  Then you can play with the ratio of mirepoix (by weight or volume) to water, and the amount of meat and other seasonings you add.&#xD;&#xA;&#xD;&#xA;Note that when trying to convert your cooking to a precise recipe, a good kitchen scale (with 1g/0.1 oz precision) is critical!  For spices, you can use a smaller jeweler's scale with 0.1g precision to track the weight of a spice jar; the margin of error here usually translates to under 1/8 tsp of spice, or enough to be unimportant." />
  <row Id="35027" PostHistoryTypeId="5" PostId="16435" RevisionGUID="669c5d86-bdd8-468e-b37e-060f705e3df1" CreationDate="2011-07-27T06:29:03.003" UserId="6345" Comment="tags, minor writing irritations (to vs too)" Text="I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent.  How can I fix this? &#xD;&#xA;&#xD;&#xA;I was thinking about adding some chicken stock and tomato sauce. Your input would be greatly appreciated." />
  <row Id="35028" PostHistoryTypeId="4" PostId="16435" RevisionGUID="669c5d86-bdd8-468e-b37e-060f705e3df1" CreationDate="2011-07-27T06:29:03.003" UserId="6345" Comment="tags, minor writing irritations (to vs too)" Text="How can I fix a mole sauce with excessive cinnamon?" />
  <row Id="35029" PostHistoryTypeId="6" PostId="16435" RevisionGUID="669c5d86-bdd8-468e-b37e-060f705e3df1" CreationDate="2011-07-27T06:29:03.003" UserId="6345" Comment="tags, minor writing irritations (to vs too)" Text="&lt;sauce&gt;&lt;seasoning&gt;&lt;mexican-cuisine&gt;&lt;cinnamon&gt;" />
  <row Id="35030" PostHistoryTypeId="6" PostId="16420" RevisionGUID="c49e4b6e-a822-4819-b5f0-53c95fc25b8c" CreationDate="2011-07-27T06:33:51.173" UserId="6345" Comment="tags" Text="&lt;food-safety&gt;&lt;chicken&gt;" />
  <row Id="35031" PostHistoryTypeId="2" PostId="16445" RevisionGUID="a56917a5-c7cd-4a2c-b872-dcf730181e8d" CreationDate="2011-07-27T06:54:09.463" UserId="6345" Text="That price is absolutely ridiculous, and there is no way the frying pans are worth it.  **To Americans: that's $250 for 2 frying pans!** Even All-Clad only retails for $100 for a frying pan, and that's a pretty ridiculous price.  Plus, those are pans with  an extremely strong reputation for even heating and lifelong durability.  Sure, they don't have the nifty little gimmicks the Fisslers do, but gimmicks often turn out to be disappointing in the end.&#xD;&#xA;&#xD;&#xA;I wouldn't spend more than $50 for ANY teflon nonstick frying pan.  See my answer to [What is a good brand for teflon pans?][1] for where to get the best value... and why you shouldn't be spending big money on teflon-coated stuff.  Even hard-anodized pans would be a tough sell for me at that price point.  &#xD;&#xA;&#xD;&#xA;In fact, with good deals, you could probably fully equip a home kitchen with cookware for that price.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15879/what-is-a-good-brand-for-teflon-pans/15885#15885" />
  <row Id="35032" PostHistoryTypeId="2" PostId="16446" RevisionGUID="14697393-37d2-44c8-a7c2-295b9524469b" CreationDate="2011-07-27T07:32:10.930" UserId="4638" Text="Theoretically it should go OK, but you are cutting it tight. As the others said, it is best to cool the chiccken while transporting. &#xD;&#xA;&#xD;&#xA;The problem is that if you put it in tupperware and the whole tupperware in a bag with some ice, you are not doing much, especially if the chicken is still warm (got cooked just before traveling) and/or you are travelling in a hot climate. A big bag packed with ice will be OK coolingwise, but will be very heavy and it will melt enough to leak water. A small bag with a single tray worth of ice cubes won't cool the chicken enough because the tupperware itself and the air pockets in it are good insulators. &#xD;&#xA;&#xD;&#xA;I think that your best option is to freeze your brine or stock into cubes. Then put these together with the cooled chicken into the tupperware. Pack that into a small ziploc bag to contain leaks, you can throw some normal ice cubes into it for good measure. Put this bag into one of these isolating bags supermarkets sell for the transport of frozen goods. It will both keep things cool and serve as an additional containment for leaks. Make sure to put the tupperware in the fridge as soon as you arrive. &#xD;&#xA;&#xD;&#xA;You can prefreeze the chicken itself too, but then you'll need time to thaw it completely after arrival. And if you are talking raw marinated chicken to be cooked at your grandparents', the meat will also dry out when cooked. I wouldn't do that unless absolutely necessary. " />
  <row Id="35033" PostHistoryTypeId="2" PostId="16447" RevisionGUID="c17a5dce-2c91-47c6-b422-c545ab922455" CreationDate="2011-07-27T07:40:57.883" UserId="4638" Text="There are a few seeds which are good to eat. These generally get sold in the supermarket (pumpkin seeds, apricot kernels). If you buy the fruit containing them, you can keep the seeds. &#xD;&#xA;&#xD;&#xA;If you want to store them, you should dry them first. Spread the cleaned seeds in a single layer on paper and put it in a warm dry place (not in direct sunlight), and wait a few days. You should deshell them right before consuming, that way they keep longer. If you want to eat them right away, don't dry them. They taste better when fresh. Some should be roasted in the shell before eaten (pumpkin seeds, sunflower seeds). &#xD;&#xA;&#xD;&#xA;There is little sense in eating seeds not commonly sold in supermarkets, like melon seeds or apple pips. They don't have any nutritional value for humans, or taste bad (e.g. very bitter), or both. It is even dangerous to experiment too much. For example, peach kernels contain poisonous cyanide compounds. So stick to what is commonly eaten, there is a reason the other seeds aren't used. " />
  <row Id="35034" PostHistoryTypeId="5" PostId="16406" RevisionGUID="401209c0-f0d5-4172-8ba7-8399a9a6b81d" CreationDate="2011-07-27T08:31:27.760" UserId="641" Comment="added 88 characters in body" Text="What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list.&#xD;&#xA;&#xD;&#xA;Size: small, but not too small. Maybe 2L or 3L.&#xD;&#xA;&#xD;&#xA;Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra money on quality. &#xD;&#xA;&#xD;&#xA;Bottom: A thick bottom is a must on electric or ceramic stoves as they don't bend out of shape so easily. Also, a thick bottom is handy for slow cooking as the heat diffuses more evenly.&#xD;&#xA;&#xD;&#xA;Handle: Same material, stainless steel. This is handy if you want to put the pot in the oven. Look at the fixture to the pot, it must be riveted on, with thick rivets.&#xD;&#xA;&#xD;&#xA;Stove: if it's going to be induction - Glass, Ceramics, All Aluminum etc. are all out.&#xD;&#xA;&#xD;&#xA;What am I forgetting?" />
  <row Id="35035" PostHistoryTypeId="2" PostId="16448" RevisionGUID="f58880cc-ef89-4307-a714-35f937d0358a" CreationDate="2011-07-27T09:45:18.240" UserId="2954" Text="I have traveled in Eastern Europe and I am annoyed to find out supermarkets seem offer only stale eggs (like white inside, no A -vitamin, tastes bad), they cost in the range of 7-12 cents per egg. My host offered me some eggs from local people, they were superb -- thick yellow, good smelling and tasted good. &#xD;&#xA;&#xD;&#xA;1. How can I know before buying that I am buying a quality egg? &#xD;&#xA;2. I like to eat eggs on the morning so I find the bad eggs very irritating, the are like paper -- not nutritious at all. For cooking, I am unsure whether they matter but I want to buy now  only quality healthy eggs. How can I find such eggs? &#xD;&#xA;&#xD;&#xA;I feel there is no point to save a few cents to buy rubbish, eggs are very cheap protein source although I paid a bit more for healthy quality eggs." />
  <row Id="35036" PostHistoryTypeId="1" PostId="16448" RevisionGUID="f58880cc-ef89-4307-a714-35f937d0358a" CreationDate="2011-07-27T09:45:18.240" UserId="2954" Text="How can I detect bad-fed or fast-fed chicken eggs before buying?" />
  <row Id="35037" PostHistoryTypeId="3" PostId="16448" RevisionGUID="f58880cc-ef89-4307-a714-35f937d0358a" CreationDate="2011-07-27T09:45:18.240" UserId="2954" Text="&lt;eggs&gt;&lt;health&gt;&lt;egg&gt;" />
  <row Id="35038" PostHistoryTypeId="5" PostId="16406" RevisionGUID="b8142c27-c56d-4158-a824-0f0a0e280070" CreationDate="2011-07-27T09:56:01.417" UserId="641" Comment="added 40 characters in body" Text="What to look for in a pot. I'm supposing somebody that's just starting to live alone or a couple. Help me complete this list.&#xD;&#xA;&#xD;&#xA;Size: small, but not too small. Maybe 2L or 3L.&#xD;&#xA;&#xD;&#xA;Material: Stainless steel with a thick bottom. As you are going to buy only one pot to begin with, spend some extra money on quality. &#xD;&#xA;&#xD;&#xA;Bottom: A thick bottom is a must on electric or ceramic stoves as they don't bend out of shape so easily. Also, a thick bottom is handy for slow cooking as the heat diffuses more evenly.&#xD;&#xA;&#xD;&#xA;Handle: Same material, stainless steel. This is handy if you want to put the pot in the oven. Look at the fixture to the pot, it must be riveted on, with thick rivets.&#xD;&#xA;&#xD;&#xA;Stove: if it's going to be induction - Glass, Ceramics, All Aluminum etc. are all out.&#xD;&#xA;&#xD;&#xA;Price: Not too expensive. 20€ - 30€?&#xD;&#xA;&#xD;&#xA;What am I forgetting?" />
  <row Id="35039" PostHistoryTypeId="2" PostId="16449" RevisionGUID="5adfcfab-6936-4861-98ce-4530d26b73b5" CreationDate="2011-07-27T11:29:57.327" UserId="6855" Text="This is an edible lichen which is commonly used in Indian spice mixture especially curry masala. I am using this everyday in my kitchen. it gives a very pleasant smell to the curry. About 100gm of this lichen is added to make 750 gm of curry masala powder. Around 10gm of curry masala powder is added to one liter of curry (this is apporximate quantity but it is in this range) so you can imagin how littel quantity is required. " />
  <row Id="35040" PostHistoryTypeId="2" PostId="16450" RevisionGUID="3a43a1c9-ebe0-482b-b5ed-98dbee790282" CreationDate="2011-07-27T12:49:08.787" UserId="5600" Text="I've tried *unfermented* birch sap before (I got it at a local Russian supermarket). I was expecting it to taste somewhat like [Birch Beer][1]. Instead, it was surprisingly tasteless; like [maple][2], I suspect one would have to reduce/concentrate it quite significantly to get a pronounced birch flavor. It had the taste and consistency of a thin/diluted simple syrup with only a faint hint of birch flavor.&#xD;&#xA;&#xD;&#xA;I made a cocktail using birch sap and [ROOT][3]: a liquor modeled after a [pre-temperance][4] liquor called &quot;root tea&quot; that was the predecessor to [root beer][5] (which is, ironically, non-alcoholic), one of whose primary flavorings is birch bark. I forget what else (if anything) I put in it, but I seem to recall that it worked quite well.&#xD;&#xA;&#xD;&#xA;I asked a Russian friend of mine if he had ever heard of *fermented* birch sap.  He said that, although birch sap (&quot;берёзовый сок&quot;, if you ever want to find it in a Russian store) is very popular in Russia, he has never heard of anyone fermenting it.  However, he did add that &quot;Russians would ferment anything…&quot;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Birch_beer&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maple_syrup&#xD;&#xA;  [3]: http://www.artintheage.com/spirits-aita/&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Temperance_movement&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Root_beer" />
  <row Id="35041" PostHistoryTypeId="5" PostId="16450" RevisionGUID="f71c994f-5b1e-45fb-96ff-be406b3fa932" CreationDate="2011-07-27T12:57:10.947" UserId="5600" Comment="Added a section about kvas." Text="I've tried *unfermented* birch sap before (I got it at a local Russian supermarket). I was expecting it to taste somewhat like [Birch Beer][1]. Instead, it was surprisingly tasteless; like [maple][2], I suspect one would have to reduce/concentrate it quite significantly to get a pronounced birch flavor. It had the taste and consistency of a thin/diluted simple syrup with only a faint hint of birch flavor.&#xD;&#xA;&#xD;&#xA;I made a cocktail using birch sap and [ROOT][3]: a liquor modeled after a [pre-temperance][4] liquor called &quot;root tea&quot; that was the predecessor to [root beer][5] (which is, ironically, non-alcoholic), one of whose primary flavorings is birch bark. I forget what else (if anything) I put in it, but I seem to recall that it worked quite well.&#xD;&#xA;&#xD;&#xA;I asked a Russian friend of mine if he had ever heard of *fermented* birch sap.  He said that, although birch sap (&quot;берёзовый сок&quot;, if you ever want to find it in a Russian store) is very popular in Russia, he has never heard of anyone fermenting it.  However, he did add that &quot;Russians would ferment anything…&quot;&#xD;&#xA;&#xD;&#xA;On a somewhat related note (at the risk of going off topic), there is an extremely popular low-alcohol drink in Russia called [kvas][6] (квас) which is made from fermented rye bread.  Despite the fact that birch sap is also popular, every Russian for whom I've served root beer or [birch beer][7] absolutely hates the stuff.  Likewise, I love root/birch beer, however, I hated kvas the first time I tried it (but I have since developed a taste for it, over time).  I have developed this theory:&#xD;&#xA;&#xD;&#xA;&gt; Anyone who *liked* the taste of kvas the first time he/she tried it will undoubtedly *dislike* the taste of root/birch beer the first time he/she tries it.  Likewise, Anyone who *liked* the taste of root/birch beer the first time he/she tried it will undoubtedly *dislike* the taste of kvas the first time he/she tries it.&#xD;&#xA;&#xD;&#xA;I have surveyed dozens of Eastern Europeans and Americans alike who have tried both, and I have yet to find a single person that invalidates my theory.  Is there anyone out there who has tried both?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Birch_beer&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maple_syrup&#xD;&#xA;  [3]: http://www.artintheage.com/spirits-aita/&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Temperance_movement&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Root_beer&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Kvass&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Birch_beer" />
  <row Id="35042" PostHistoryTypeId="10" PostId="16404" RevisionGUID="1c28978d-5654-4549-bba8-7453822b8e33" CreationDate="2011-07-27T14:03:44.027" UserId="1259" CloseReasonId="7" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="35043" PostHistoryTypeId="6" PostId="11118" RevisionGUID="acebbdc2-9566-40a0-9672-7fd77835ce28" CreationDate="2011-07-27T14:06:51.510" UserId="6231" Comment="add the mexican-cuisine tag since this is a mexican cheese" Text="&lt;substitutions&gt;&lt;cheese&gt;&lt;mexican-cuisine&gt;" />
  <row Id="35044" PostHistoryTypeId="24" PostId="11118" RevisionGUID="acebbdc2-9566-40a0-9672-7fd77835ce28" CreationDate="2011-07-27T14:06:51.510" Comment="Proposed by 6231 approved by 41 edit id of 243" />
  <row Id="35046" PostHistoryTypeId="5" PostId="16445" RevisionGUID="c7773a67-76a5-4682-b559-672494d49e6b" CreationDate="2011-07-27T15:12:12.730" UserId="6345" Comment="rewording sentences, small stuff" Text="That price is absolutely ridiculous, and there is no way the frying pans are worth it.  **To Americans: that's $250 for 2 frying pans!** Even All-Clad retails for $100 for a frying pan, and it is among the most expensive cookware.  Granted, many people feel that All-Clad is worth that money, and they do have a reputation for even heating and lifelong durability.  As for the Fisslers, they seem reasonably well made, but their primary selling point is their gimmicks, but gimmicks often turn out to be disappointing in the end.&#xD;&#xA;&#xD;&#xA;I wouldn't spend more than $50 for ANY teflon nonstick frying pan.  See my answer to [What is a good brand for teflon pans?][1] for where to get the best value... and why you shouldn't be spending big money on teflon-coated stuff.  Even hard-anodized pans would be a tough sell for me at that price point.  &#xD;&#xA;&#xD;&#xA;In fact, with good deals, you could probably fully equip a home kitchen with cookware for that price.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15879/what-is-a-good-brand-for-teflon-pans/15885#15885" />
  <row Id="35047" PostHistoryTypeId="2" PostId="16451" RevisionGUID="c2916413-82e6-464c-b7f9-41268d316258" CreationDate="2011-07-27T15:38:16.113" UserId="667" Text="Are there any bread machines that would allow making a sourdough rye bread? &#xD;&#xA;If not, could a bread maker simplify the process of making a sourdough loaf?" />
  <row Id="35048" PostHistoryTypeId="1" PostId="16451" RevisionGUID="c2916413-82e6-464c-b7f9-41268d316258" CreationDate="2011-07-27T15:38:16.113" UserId="667" Text="Sourdough in Bread Maker?" />
  <row Id="35049" PostHistoryTypeId="3" PostId="16451" RevisionGUID="c2916413-82e6-464c-b7f9-41268d316258" CreationDate="2011-07-27T15:38:16.113" UserId="667" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;sourdough&gt;" />
  <row Id="35050" PostHistoryTypeId="5" PostId="16354" RevisionGUID="13f7b98b-fc08-4e43-ab8f-24bb10be79cb" CreationDate="2011-07-27T15:53:09.657" UserId="1685" Comment="Clarified and updated based on comments." Text="What are the key techniques when adding chunks of fresh fruit to homemade ice cream?  How do I prepare the fruit, and when is the best time to add it to the ice cream?  I don't want the fruit to be a hard icy chunk in the middle of the ice cream when it's served.&#xD;&#xA;&#xD;&#xA;I've used strawberries in this example, but would like something that applies to other fruit like peaches, raspberries.   &#xD;&#xA;&#xD;&#xA;Last summer, we added fresh sliced strawberries to home made vanilla ice cream just after the ice cream came together in the ice cream maker.  But the strawberries were so wet that we lost the texture of the ice cream and ended up with flavored ice.  " />
  <row Id="35051" PostHistoryTypeId="4" PostId="16354" RevisionGUID="13f7b98b-fc08-4e43-ab8f-24bb10be79cb" CreationDate="2011-07-27T15:53:09.657" UserId="1685" Comment="Clarified and updated based on comments." Text="How to add fresh fruit chunks to ice cream?" />
  <row Id="35052" PostHistoryTypeId="2" PostId="16452" RevisionGUID="5c05298b-42f0-4a66-92cb-3386b8e7d61c" CreationDate="2011-07-27T16:12:59.003" UserId="6345" Text="You could do it in a bread machine, but you're likely to get an inferior texture.  Why?  Well, sourdough starter is a a less consistent leavener than instant yeast, so the rise and proofing times vary considerably, even with the same starter.  Each starter is also unique in how long it takes to rise bread.  Some starters work almost as fast as instant yeast, others take 12 hours to reach full loaf height.  I think you'll have a hard time finding a bread maker that can be programmed for a 12 hour rise.&#xD;&#xA;&#xD;&#xA;Bread machines, which use a timer for the rise, will inevitably bake the bread when it is under-risen, or when it has risen and started to fall.  The time window is actually quite narrow for a true sourdough; I've seen bread go from perfection to collapse in under 30 minutes.  &#xD;&#xA;&#xD;&#xA;**For the best results, use a bread machine only to mix the dough, and do everything else by hand.**  Oh, and for the love of all that is good and holy, **start preheating your oven early**, because it has to be fully ready when the dough is.  It's heartbreaking to watch helplessly as beautiful sourdough loaves collapse while your oven preheats." />
  <row Id="35053" PostHistoryTypeId="2" PostId="16453" RevisionGUID="95fcbb27-835f-45d2-93dd-0138a5af8244" CreationDate="2011-07-27T16:30:30.467" UserId="160" Text="1. Weigh the ground meat before starting to determine its total weight.&#xD;&#xA;2. Render as much fat as possible in the ground meat by boiling simmering.&#xD;&#xA;3. Use a fat separator to separate off the fat&#xD;&#xA;4. Allow the fat to dry (or dry it by gently bringing to &gt;100°C/212°F, beware splattering).&#xD;&#xA;5. Weigh the amount of fat rendered.&#xD;&#xA;&#xD;&#xA;Fat percentage is 100 × (fat weight) ÷ (total weight).&#xD;&#xA;&#xD;&#xA;Alternative method: Ask farmer which primal cut the meat is ground from. Look up answer in table. :-P" />
  <row Id="35054" PostHistoryTypeId="5" PostId="16445" RevisionGUID="a42a2d70-bfa9-4b58-9c8e-d459599793f2" CreationDate="2011-07-27T16:48:56.410" UserId="6345" Comment="cleaner writing" Text="That price is absolutely ridiculous, and there is no way the frying pans are worth it.  **To Americans: that's $250 for 2 frying pans!** Even All-Clad retails for $100 for a frying pan, and it is among the most expensive cookware.  Granted, many people feel that All-Clad is worth that money, but that's because they have a reputation for even heating and lifelong durability.  As for the Fisslers, they seem reasonably well made, but the primary selling point for these two pans is their gimmicks.  When the alternative is top-notch clad or even Mauviel copper cookware, a gimmick comes off looking shabby.&#xD;&#xA;&#xD;&#xA;I wouldn't spend more than $50 for ANY teflon nonstick frying pan.  See my answer to [What is a good brand for teflon pans?][1] for where to get the best value... and why you shouldn't be spending big money on teflon-coated stuff.  Even hard-anodized pans would be a tough sell for me at that price point.  &#xD;&#xA;&#xD;&#xA;In fact, with good deals, you could probably fully equip a home kitchen with cookware for that price.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/15879/what-is-a-good-brand-for-teflon-pans/15885#15885" />
  <row Id="35055" PostHistoryTypeId="2" PostId="16454" RevisionGUID="8a9a6153-f2cd-418a-9bfd-a0a0831e1991" CreationDate="2011-07-27T16:51:17.830" UserId="160" Text="The Zojirushi Home Bakery Supreme can be programmed for rise times up to 24 hours.&#xD;&#xA;&#xD;&#xA;It comes preprogrammed to make sourdough, using the &quot;commercial&quot; (type 2) method. You could do the type 1 (traditional) method using its custom settings, especially since you can modify the program as its running (e.g., keep an eye on it, see that its ready after 10 hours, tell it to go ahead and bake now).&#xD;&#xA;&#xD;&#xA;Details are in &lt;a href=&quot;http://www.zojirushi.com/servicesupport/manuals/manual_pdf/bb_cec20.pdf&quot;&gt;the instruction manual&lt;/a&gt;, starting at pp. 24 (PDF page 13).&#xD;&#xA;&#xD;&#xA;That said, despite owning one, I personally make sourdough with a stand mixer and an oven. You'll also note the Zojirushi is comparable in price to a good stand mixer." />
  <row Id="35056" PostHistoryTypeId="5" PostId="16452" RevisionGUID="537e821e-9061-4fde-849c-9893d67e5639" CreationDate="2011-07-27T17:16:07.180" UserId="6345" Comment="steam" Text="You could do it in a bread machine, but you're likely to get an inferior texture.  Why?  Well, sourdough starter is a a less consistent leavener than instant yeast, so the rise and proofing times vary considerably, even with the same starter.  Each starter is also unique in how long it takes to rise bread.  Some starters work almost as fast as instant yeast, others take 12 hours to reach full loaf height.  I think you'll have a hard time finding a bread maker that can be programmed for a 12 hour rise.&#xD;&#xA;&#xD;&#xA;Bread machines, which use a timer for the rise, will inevitably bake the bread when it is under-risen, or when it has risen and started to fall.  The time window is actually quite narrow for a true sourdough; I've seen bread go from perfection to collapse in under 30 minutes.  &#xD;&#xA;&#xD;&#xA;**For the best results, use a bread machine only to mix the dough, and do everything else by hand.**  Oh, and for the love of all that is good and holy, **start preheating your oven early**, because it has to be fully ready when the dough is.  It's heartbreaking to watch helplessly as beautiful sourdough loaves collapse while your oven preheats.&#xD;&#xA;&#xD;&#xA;**Edit: A bread machine also won't do steam!**  The best artisan breads use steam during baking to get more oven spring out of their bread.  You cannot do this with a bread machine, and you can forget doing baguettes, ciabatta, and many other fantastic breads." />
  <row Id="35057" PostHistoryTypeId="25" PostId="16451" RevisionGUID="4fb41e6a-e7d5-4e51-a86b-e5c139dbf53b" CreationDate="2011-07-27T17:55:53.123" Comment="http://twitter.com/#!/StackCooking/status/96277642067709953" />
  <row Id="35058" PostHistoryTypeId="2" PostId="16455" RevisionGUID="dff6ceb0-fb01-4663-9b74-2c4b016b0d74" CreationDate="2011-07-27T19:15:56.520" UserId="4638" Text="I will go hiking for 10 days, and the food I get in the lodges on the way is practically all starch, wtih &lt; 15 g protein per day. I did this once and felt terrible. So this time, I want to take my own protein, but in the logistically best way. &#xD;&#xA;&#xD;&#xA;Normal foods are out of question, even beef jerky doesn't breach 40% protein, and I don't want to lug such a low density on my back for several days. Protein bars are in the area of jerky. So my ingredient of choice seems to be the protein powder used to make workout shakes (82% protein). I don't want to take the powder as-is, because it is hard to handle on the road. &#xD;&#xA;&#xD;&#xA;What I want to do is to make my own protein bars with this powder, but with a much higher density than the store-bought ones. I want to mix it with the least possible amount of a gluing agent. The end result should &#xD;&#xA;&#xD;&#xA;* present no spilling danger (no liquid or powder) &#xD;&#xA;* need no special utensils to eat &#xD;&#xA;* have a long (at least 2 weeks) shelf life in a backpack under strong sunlight &#xD;&#xA;* preferably not require special packaging (so not too sticky, but this can be relaxed if the solution meets the other criteria) &#xD;&#xA;* not require any special equipment to produce (I don't have a dehydrator or such) &#xD;&#xA;* not cause me to gag (I don't insist on a pleasant taste, but I should be able to get it down)&#xD;&#xA;* have a really high protein density, in the best case over 70% (there are no other nutrition criteria; I am not worried by lots of carbs, E numbers, or lack of other essential nutrients) &#xD;&#xA;* can be conveniently prepackaged as single portions (maybe 30 g protein per portion)&#xD;&#xA;&#xD;&#xA;It is OK if the stuff is so concentrated in taste and dry matter that I have to gulp down half a bottle of water with it. &#xD;&#xA;&#xD;&#xA;Any ideas what ingredients and techniques can be used for a solution which comes closest to fulfilling above criteria? " />
  <row Id="35059" PostHistoryTypeId="1" PostId="16455" RevisionGUID="dff6ceb0-fb01-4663-9b74-2c4b016b0d74" CreationDate="2011-07-27T19:15:56.520" UserId="4638" Text="Creating high-protein food for hiking" />
  <row Id="35060" PostHistoryTypeId="3" PostId="16455" RevisionGUID="dff6ceb0-fb01-4663-9b74-2c4b016b0d74" CreationDate="2011-07-27T19:15:56.520" UserId="4638" Text="&lt;nutrition&gt;&lt;camping&gt;" />
  <row Id="35061" PostHistoryTypeId="6" PostId="16081" RevisionGUID="06137684-f9b1-4827-9e56-7068bfa6c472" CreationDate="2011-07-27T19:42:18.350" UserId="641" Comment="edited tags" Text="&lt;potatoes&gt;&lt;basics&gt;&lt;salad&gt;" />
  <row Id="35062" PostHistoryTypeId="6" PostId="16417" RevisionGUID="a63e4667-a569-4960-b39b-a2ef2e6fe188" CreationDate="2011-07-27T22:20:59.020" UserId="6468" Comment="added tag" Text="&lt;measurements&gt;&lt;resources&gt;" />
  <row Id="35063" PostHistoryTypeId="2" PostId="16456" RevisionGUID="08ca581b-fcff-40a7-aca1-1a4e6de8ed30" CreationDate="2011-07-27T23:19:07.457" UserId="6512" Text="If you don't mind if the chicken freezes, and you don't want to worry about spills, go ahead and pack in a double plastic bag like several people have mentioned.  But, instead of using ice, use some dry ice.  That will keep it MUCH colder, and dry ice evaporates instead of melting.  Wrap all of that in paper (newspaper, brown paper bag), to protect yourself against the cold.  (Wrap it really well -- dry ice freezes skin very quickly.)  A chunck of dry ice the size of a fist or two should last for more than an hour, if it's wrapped up well.  Plus, it's light, and it gets lighter (as it evaporates away).&#xD;&#xA;&#xD;&#xA;The challange, of course, is finding dry ice.  Our grocery stores have started carrying it, but only allow adults to buy it." />
  <row Id="35064" PostHistoryTypeId="5" PostId="16452" RevisionGUID="c82daef4-182f-4a34-8637-2def6493c623" CreationDate="2011-07-27T23:51:58.317" UserId="6345" Comment="cheater sourdough" Text="You could do it in a bread machine, but you're likely to get an inferior texture.  Why?  Well, sourdough starter is a a less consistent leavener than instant yeast, so the rise and proofing times vary considerably, even with the same starter.  Each starter is also unique in how long it takes to rise bread.  Some starters work almost as fast as instant yeast, others take 12 hours to reach full loaf height.  I think you'll have a hard time finding a bread maker that can be programmed for a 12 hour rise.&#xD;&#xA;&#xD;&#xA;Bread machines, which use a timer for the rise, will inevitably bake the bread when it is under-risen, or when it has risen and started to fall.  The time window is actually quite narrow for a true sourdough; I've seen bread go from perfection to collapse in under 30 minutes.  &#xD;&#xA;&#xD;&#xA;**For the best results, use a bread machine only to mix the dough, and do everything else by hand.**  Oh, and for the love of all that is good and holy, **start preheating your oven early**, because it has to be fully ready when the dough is.  It's heartbreaking to watch helplessly as beautiful sourdough loaves collapse while your oven preheats.&#xD;&#xA;&#xD;&#xA;**Edit: A bread machine also won't do steam!**  The best artisan breads use steam during baking to get more oven spring out of their bread.  You cannot do this with a bread machine, and you can forget doing baguettes, ciabatta, and many other fantastic breads.&#xD;&#xA;&#xD;&#xA;**Edit2:**  **I think the best results for a bread machine will come from a &quot;cheater&quot; sourdough; this is a yeasted bread that still incorporates sourdough starter.**  Basically, you take a standard bread recipe that uses a poolish preferment, and you replace the poolish with equivalent-hydration sourdough starter, but retain the yeast.  So, you're getting leavening primarily from the yeast, but flavor from the sourdough.  Up to half the flour can come from the starter.  You can gradually reduce the yeast amounts and increase rise time until it's approaching a true sourdough.  " />
  <row Id="35065" PostHistoryTypeId="25" PostId="16455" RevisionGUID="331f8695-5036-4c65-9cc2-cd97942f677a" CreationDate="2011-07-27T23:55:53.570" Comment="http://twitter.com/#!/StackCooking/status/96368239118000128" />
  <row Id="35066" PostHistoryTypeId="5" PostId="16452" RevisionGUID="898f66b2-a6b5-4776-8081-517253b9fa33" CreationDate="2011-07-28T00:27:32.883" UserId="6345" Comment="MAJOR REWRITE!" Text="There are three courses of action for producing sourdough with a bread machine:&#xD;&#xA;&#xD;&#xA; - **Use the bread machine just for mixing dough, then rise and bake it separately.**  This will produce the best result, defined as the best texture and strongest sourdough flavor.  In this case, you get to monitor the progress of the sourdough as it is rising, which gives you better control over the results.   With this course, make sure to  **start preheating your oven early**, because it has to be fully ready when the dough is.  It's heartbreaking to watch helplessly as beautiful sourdough loaves collapse while your oven preheats.  Also, you can throw a handful of icecubes into the oven a minute or two before the bread, to get steam, which gives maximum oven spring and a softer crust. This helps prevent the common problem of dense sourdough.&#xD;&#xA; - **Do a &quot;cheater&quot; sourdough that incorporates both yeast and sourdough starter.**  This is the most hands-off approach, but it won't yield as strong a sourdough flavor results as option one.  Basically, you take a standard bread recipe that uses a poolish preferment, and you replace the poolish with equivalent-hydration sourdough starter, but retain the yeast.  So, you're getting leavening primarily from the yeast, but flavor from the sourdough.  Up to half the flour can come from the starter.  You can gradually reduce the yeast amounts and increase rise time until it's approaching a true sourdough. **See recipe below!**&#xD;&#xA; - **Do true sourdough with a bread machine that allows you to program VERY long rise/proofing times.**  This is the worst option, because sourdough rise times vary greatly, even with the same starter.  The leavening power of starters also varies from almost as fast as instant yeast, to over 12 hours for a full rise.  I think you'll have a hard time finding a bread maker that can be programmed for the longest times, and because you're relying on a fixed timer, the dough will inevitably be either under-risen or collapsing.   Sourdough can go from under-risen to over-risen and collapsing in as little as 30 minutes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Cheater Sourdough Recipe derived from Pain Sur Poolish:**&#xD;&#xA;-----------------------------&#xD;&#xA;**Ingredients:**&#xD;&#xA;&#xD;&#xA; - 425g/15 oz sourdough starter, fed the night before with equal volumes all purpose flour and water (or about 6.7 oz flour per 8 oz water)&#xD;&#xA; - 227g/8 oz bread (&quot;Strong&quot;) flour&#xD;&#xA; - 227g/8 oz all purpose flour&#xD;&#xA; - 200 g/7 oz warm water&#xD;&#xA; - 1 tsp instant yeast (SAF Red Label)&#xD;&#xA; - 2 tsp salt&#xD;&#xA; - Optional: 1 tsp diastatic malt powder&#xD;&#xA; - Optional: 1/4 cup dry milk powder&#xD;&#xA;&#xD;&#xA;**Procedure:**&#xD;&#xA;&#xD;&#xA; 1. Mix together dry ingredients, then mix in wet ingredients until incorporated.&#xD;&#xA; 2. Knead about 8-10 minutes on stand mixer speed 2, or until the dough is soft and stretchy. It should be a little wet, but not too much.  &#xD;&#xA; 3. Rise dough for ~45 min-1.5 hours, or until doubled.  If using a bread machine, rise an extra 30 minutes or so, and skip to step 9.&#xD;&#xA; 4. If using oven: start preheating to 500F/260C with a pizza stone in the lower rack&#xD;&#xA; 5. Divide dough in half, and shape into two loaves, making sure not to handle too much as this will remove gas. &#xD;&#xA; 6. If using oven: coat an inverted aluminum 1/2 sheet pan with pan spray and corn meal, then transfer loaves to pan.  Cover with plastic wrap with the bottom coated in pan spray. &#xD;&#xA; 7. Proof bread 45 minutes to 1 hour, until it stops rising and a finger leaves a dent in the loaf. &#xD;&#xA; 8. If using oven: throw a handful of ice cubes into the oven to generate steam, then slash the loaves and load into oven.&#xD;&#xA; 9. In oven: Bake @ 500F/260C for 5 minutes, then reduce heat to 435F/225C and bake for a further 15 minutes.  In bread machine: bake at about 375F/190C for about 30 minutes.  If not using diastatic malt, crust may still be somewhat pale.&#xD;&#xA;&#xD;&#xA;This recipe (with slight modifications) is now my standard bread, which I bake frequently.  I'm still tweaking the exact time to bake at the reduced temperature; if the top is browning excessively but the interior is underdone, it may help to flip the loves over for the last few minutes of cooking." />
  <row Id="35067" PostHistoryTypeId="2" PostId="16457" RevisionGUID="787265fa-8fe2-4471-aac4-dd5be492d89d" CreationDate="2011-07-28T02:30:05.633" UserId="5407" Text="Having visited my family I fell in love with 'Pan de Trigo' that we call 'Tres Puntas'.  This is a wheat bread that appears to be folded over to have three points.  After baking it puffs up and a large hollow exists in the center.  The bread &quot;shell&quot; itself is chewy and slightly sandy in texture.  I believe the hollow exists due to the folding.  It reminds me a bit of a focaccia-style roll flavor and texture.  I found a recipe a while ago on a site that is no longer active and have copied it here for comparison.  I'm sorry that it's partially in Spanish but I am posting it here as I found it.  I did try to make it but it didn't resemble what I was hoping to create.  It had more of a crumb than a &quot;hole&quot; (if that makes sense) but this may be due to my method more than anything.  Having mentioned focaccia, I was thinking of reviewing the process and recipes for this style of bread and combining the two so maybe this is the trick?  Could someone more knowledgeable in bread making review this recipe and see if I'm on track?  Could this recipe create what I've described provided I adjusted my technique?  &#xD;&#xA;&#xD;&#xA;Here is the recipe.  Note that this is not the wheat version that we prefer.  I'm concerned that a wheat version would be even heavier if not done correctly.&#xD;&#xA;&#xD;&#xA;PAN DE TRES PUNTAS&#xD;&#xA;&#xD;&#xA;INGREDIENTES:&#xD;&#xA;&#xD;&#xA;    1 lb flour&#xD;&#xA;    1/4 C + 1 t sugar&#xD;&#xA;    3/4 t salt&#xD;&#xA;    2 packets active dry yeast&#xD;&#xA;    1 C water&#xD;&#xA;&#xD;&#xA;    2 Kilos de Harina sin preparar&#xD;&#xA;    1/2 taza de azúcar&#xD;&#xA;    1 y 1/2 cucharadita de sal&#xD;&#xA;    70 grs. de levadura fresca&#xD;&#xA;    2 tazas de agua&#xD;&#xA;&#xD;&#xA;PREPARACION:&#xD;&#xA;&#xD;&#xA;* En 2 tazas de agua tibia disolver la levadura con una cucharadita de azúcar. Dejar fermentar en un sitio tibio por una hora.&#xD;&#xA;* Agregar el resto de la harina hasta conseguir una masa que desprenda de las manos y la mesa. Dejar reposar por 1/2 hora en un lugar tibio y cubierta por un plastico.&#xD;&#xA;* Aceitar la mesa de trabajo y comenzar a tomar pedazos de masa. Hacer bolitas de mas o menos 50m gramos.&#xD;&#xA;* Sobre latas aceitadas darles la forma de 3 puntas y dejar levar por 1/2 hora mas.&#xD;&#xA;* LLevar al horno de panaderia por 10 minutos con calor fuerte&#xD;&#xA;&#xD;&#xA;Thanks for any help!&#xD;&#xA; " />
  <row Id="35068" PostHistoryTypeId="1" PostId="16457" RevisionGUID="787265fa-8fe2-4471-aac4-dd5be492d89d" CreationDate="2011-07-28T02:30:05.633" UserId="5407" Text="Trying to adjust a recipe to recreate Peruvian Tres Puntas rolls" />
  <row Id="35069" PostHistoryTypeId="3" PostId="16457" RevisionGUID="787265fa-8fe2-4471-aac4-dd5be492d89d" CreationDate="2011-07-28T02:30:05.633" UserId="5407" Text="&lt;bread&gt;&lt;spanish-cuisine&gt;&lt;recipe-modifications&gt;" />
  <row Id="35070" PostHistoryTypeId="2" PostId="16458" RevisionGUID="c193374b-022b-4fa5-ba8b-2b81e138898e" CreationDate="2011-07-28T03:17:26.410" UserId="4638" Text="1. There is not enough water in your dough to form the hole you want (focaccia is a good point, look at focaccia hydration). You probably want at least 375 g water per 500 g flour, more is better if you can work with the dough. &#xD;&#xA;&#xD;&#xA;2. Your conversion is off, your English recipe contains double the amount of sugar of the Spanish one. I would go with the smaller amount first, 25 g sugar for 500 g flour. Makes the dough easier to handle, and the taste isn't too sweet. &#xD;&#xA;&#xD;&#xA;3. That's way too much yeast, both the Spanish version (21 g fresh yeast per lb flour) and the English version (a correct conversion from the Spanish would have had 7 g active dry yeast per lb, 2 packets is probably more than twice that). 21 g per 0.5 kg would be around the upper limit of yeast, used for richer breads like brioche. Use 10-12 g fresh yeast or 3-4 g active dry yeast per 0.5 kg flour. A bigger amount of yeast rises quicker, but the first cells die and start stinking of the waste products of their own fermentation (including acetic acid and ammonia). Don't rush the recipe, let it rise well in a not too warm place, you'll probably need more than 1/2 hour per rise. &#xD;&#xA;&#xD;&#xA;4. Don't forget that for high hydration dough, you need bread flour, not AP. Else the dough will fall apart. Also, bread flour will make it chewy. &#xD;&#xA;&#xD;&#xA;The procedure with a quick sponge, a rise of the kneaded dough and a rise of the formed shapes seems pretty standard (I hope this is what your Spanish text says, because I don't understand it well). As I said, rising times will be longer with less yeast, giving you better taste. The dough will be somewhat hard to handle because of the higher hydration, but it shouldn't be too problematic. Once you have mastered it with 75% hydration (375 g water per 500 g flour), you can try more water. " />
  <row Id="35071" PostHistoryTypeId="2" PostId="16459" RevisionGUID="a39abaef-6740-46ac-bbae-fa61050c908c" CreationDate="2011-07-28T04:57:20.727" UserId="6861" Text="I have just moved into a new apartment, and am learning the ins and outs of this new oven.  But being new to cooking/baking in general, I find that everything comes out burnt, one way or another.  Cookies, frozen pizzas, etc.&#xD;&#xA;&#xD;&#xA;I find that the bottom of everything I put in the oven winds up burnt to a crisp.  The edges wind up overdone and burnt, basically, while the center tends to be slightly undercooked.  I am trying to experiment with the times and temperatures, to get it right.  However, being inexperienced, I am wondering if my oven just cooks hotter than the temperature I'm setting it to.&#xD;&#xA;&#xD;&#xA;For instance, my cookie dough says to cook at 350 in a preheated oven for 10-11 minutes.  Cooking to 10 minutes, the center is still undercooked, and the edges are nearly black.  (The bottom tends to be all black)&#xD;&#xA;&#xD;&#xA;Aside from the obvious &quot;get a thermometer&quot; response, does this seem to show signs of cooking too long (without preheating long enough), or cooking at too high of a temperature?" />
  <row Id="35072" PostHistoryTypeId="1" PostId="16459" RevisionGUID="a39abaef-6740-46ac-bbae-fa61050c908c" CreationDate="2011-07-28T04:57:20.727" UserId="6861" Text="Cooking too long, or too hot?" />
  <row Id="35073" PostHistoryTypeId="3" PostId="16459" RevisionGUID="a39abaef-6740-46ac-bbae-fa61050c908c" CreationDate="2011-07-28T04:57:20.727" UserId="6861" Text="&lt;temperature&gt;" />
  <row Id="35074" PostHistoryTypeId="2" PostId="16460" RevisionGUID="51dd5aa7-488f-4946-ab26-0d692b1cb0cd" CreationDate="2011-07-28T05:18:48.693" UserId="6345" Text="It's definitely a sign that the oven is cooking too hot.  I suspect your oven has a malfunctioning thermostat, which is quite common.   Try setting temperatures 50 degrees below suggested, and see if it solves the problems.  Failing this, purchase an oven thermometer to check it.&#xD;&#xA;&#xD;&#xA;Another possibility is that there is poor airflow within the oven. In this case, hot air is heating the bottom of the pan, but cannot get around the edges of the pan to heat the top of the baked good.  The solution to this is usually to use a smaller pan, and ensure only one pan at a time is loaded into the oven.  My oven has problems of this nature when I try to bake in both racks with half sheet pans.  " />
  <row Id="35075" PostHistoryTypeId="2" PostId="16461" RevisionGUID="0d19a08c-94fa-4efe-8d05-d81d30bb1d9d" CreationDate="2011-07-28T05:34:51.130" UserId="6459" Text="From the &quot;long-life&quot; point of view I'm thinking something fairly dry. From the storage and transport point of view I'm thinking a sort of biscuit or rusk type thing. Probably a very &quot;heavy&quot; one volume wise. You could add sugar to the recipe to make it palatable - I'm guessing that's not all bad for hiking. &#xD;&#xA;&#xD;&#xA;Other typical ingredients would be flour, salt and liquid (milk, water, etc). Flavor as desired - I'm thinking probably nuts is in keeping with the protein requirement, however other flavorings may be physically lighter. Maybe eggs for binding.&#xD;&#xA;&#xD;&#xA;I think you would need to experiment to get the flour content as low as possible, but still have it hold together suitable for transport. You might be able to use ground almonds instead of some of the flour - that will improve texture, flavor, and protein value.&#xD;&#xA;&#xD;&#xA;It's not exactly a definitive answer I know but hopefully gives you some ideas to work with." />
  <row Id="35076" PostHistoryTypeId="5" PostId="16460" RevisionGUID="b2f9997c-7e2b-49f6-9dd8-9693326ba5a2" CreationDate="2011-07-28T05:40:33.073" UserId="6345" Comment="minor chagnes" Text="It's definitely a sign that the oven is cooking too hot somewhere; the under-done tops and middles are the give-away. I suspect your oven has a malfunctioning thermostat, which is quite common.   Try setting temperatures 50 degrees below suggested, and see if it solves the problems.  Failing this, purchase an oven thermometer to check it.&#xD;&#xA;&#xD;&#xA;Another possibility is that there is poor airflow within the oven. In this case, hot air is heating the bottom of the pan, but cannot get around the edges of the pan to heat the top of the baked good.  The solution to this is usually to use a smaller pan, and ensure only one pan at a time is loaded into the oven.  My oven has problems of this nature when I try to bake in both racks with half sheet pans.  " />
  <row Id="35077" PostHistoryTypeId="5" PostId="15189" RevisionGUID="ec66d383-f3ae-4c03-85d5-be565f188f0f" CreationDate="2011-07-28T05:42:35.337" UserId="6345" Comment="annoying typo" Text="If Belgian food is anything like the Dutch food my Oma made, your best bet is to limit it to the dessert course and strike out in a different direction.  Even there, throwing in an extra pinch of salt and a little fresh ginger or cardamom powder may help liven it up for your friends.&#xD;&#xA;&#xD;&#xA;One area where you'll both be happy: Mediterranean/Middle-Eastern fare.  If you pick a recipe with plenty of aromatic herbs and spices, and maybe yogurt, it'll have the rich flavors your friends are used to. However, they won't be the same dishes they have at home, so they can't compare unfavorably to their mom or auntie's cooking.  Flatbreads, kebabs, braised lamb, goat, yogurt sauces... these will be familiar elements, but by using Mediterranean or Middle-Eastern versions, you'll give them a taste of the exotic too.  &#xD;&#xA;&#xD;&#xA;Using South or Central American cuisine will have similar results; dishes rich in pungent chilis, cumin,  and coriander will combine elements of comfort food with something new.  Indian chapatis and naan (flatbreads) are very similar to homemade tortillas.  It goes without saying that beef is to be avoided.  Depending on what part of India your guests are from, coconut milk and tamarind paste may be other familiar elements to play with.  &#xD;&#xA;&#xD;&#xA;Portugal also has a fine tradition of spicy foods, including the Vin d'alho which Indian adapted into the now-familiar vindaloo.&#xD;&#xA;&#xD;&#xA;If you don't feel comfortable with these cuisines, you might do Indian, but with a fusion twist.  I found that Saag Paneer with blocks of feta instead of paneer is absolutely divine.  Halloumi cheese might work well too.  In fact, I'd say it's better than the original dish.&#xD;&#xA;&#xD;&#xA;**A word on dietary restrictions:**&#xD;&#xA;Presumably you know your friends' dietary needs, but if they're bringing new acquaintances it is wise to give some thought to dietary restrictions.  Many Indians are Hindus, who do not eat beef, and another major fraction are Muslim.  Muslims follow a dietary law called _halal_, which is very similar to kosher law, and likewise excludes pork and animal blood.  It also excludes alcohol... which means a spicy tamarind-port pork marinade isn't viable. &#xD;&#xA;A sizable part of the Indian population is also vegetarian, so any meal should include a vegetarian entree.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35078" PostHistoryTypeId="25" PostId="16459" RevisionGUID="5eab4910-bae9-4b92-aa5c-1aac8a454f5c" CreationDate="2011-07-28T05:55:54.943" Comment="http://twitter.com/#!/StackCooking/status/96458843483160576" />
  <row Id="35079" PostHistoryTypeId="25" PostId="16457" RevisionGUID="5fcf62ed-6445-4d76-b7ec-7a312bf48ade" CreationDate="2011-07-28T08:55:55.630" Comment="http://twitter.com/#!/StackCooking/status/96504145258881024" />
  <row Id="35080" PostHistoryTypeId="2" PostId="16462" RevisionGUID="c54aa105-bd98-47eb-b486-0c88d9b1477d" CreationDate="2011-07-28T10:39:58.880" UserId="2954" Text="I will outline some tips in the book suggested by BobMcGee:&#xD;&#xA;&#xD;&#xA; 1. use weight measurements in using ratios. Do not use volumetric, density or anything like that.&#xD;&#xA; 2. have a digital scale that can measure up to 5 pounds (2.3 kg) and in grams and pounds due to the point 1.&#xD;&#xA; 3. 3-2-1 -rule: pie = flour:fat:water, cookie = flour:fat:sugar (look at the cover cheatsheet)&#xD;&#xA; 4. have at least 3 different sized liquid measuring spoons 8:4:1 (four soups, water and serving)&#xD;&#xA;" />
  <row Id="35081" PostHistoryTypeId="6" PostId="11834" RevisionGUID="512db31c-791f-486e-873c-d3852b685343" CreationDate="2011-07-28T10:54:19.560" UserId="4638" Comment="created food-identification tag" Text="&lt;spices&gt;&lt;indian-cuisine&gt;&lt;food-identification&gt;" />
  <row Id="35082" PostHistoryTypeId="6" PostId="12889" RevisionGUID="163e0635-c14f-497c-a377-536405baeef0" CreationDate="2011-07-28T10:55:50.573" UserId="4638" Comment="added tag food-identification" Text="&lt;vegetables&gt;&lt;food-identification&gt;" />
  <row Id="35083" PostHistoryTypeId="2" PostId="16463" RevisionGUID="2d44807d-0582-4afd-bd53-12ea35a9cda3" CreationDate="2011-07-28T11:12:29.590" UserId="15" Text="Clove or allspice can take it nicely over the top; sage and oregano can tame it." />
  <row Id="35084" PostHistoryTypeId="2" PostId="16464" RevisionGUID="0cd82643-9a01-4f2c-a4b8-4f1475e41b01" CreationDate="2011-07-28T11:49:23.017" UserId="6615" Text="It's not a simple matter to spot a good egg just by looking at it. Different breeds of chicken will lay eggs that look a bit different from each other. Also, it used to be quite common for farmers to feed the chickens some colourings that make the egg yoke more yellow. So a strong colour inside doesn't mean it's good quality.&#xD;&#xA;&#xD;&#xA;I'd suggest, if you think eggs are cheap enough for your to not worry about money, you look for free range organic labels on the egg box. If the egg is officially from an organic source then you know it's not from a chicken stuffed up with chemicals." />
  <row Id="35085" PostHistoryTypeId="25" PostId="16440" RevisionGUID="4121d7f2-96d1-408c-ab96-35da00616fce" CreationDate="2011-07-28T11:55:56.130" Comment="http://twitter.com/#!/StackCooking/status/96549442647371776" />
  <row Id="35086" PostHistoryTypeId="2" PostId="16465" RevisionGUID="9366204d-4e50-40aa-b0ed-b0ceb3647ad8" CreationDate="2011-07-28T13:53:27.380" UserId="3252" Text="How do you feel about [dried fish][1]?&#xD;&#xA;&#xD;&#xA;The link above has various size packages along with both fillets and bite size as you prefer, and it comes in at 81.8% protein.  It pretty much meets all of your criteria, aside from not knowing if you like fish jerky or not.  Anecdotal information suggests that hardfiskur is one of Iceland's more palatable native foods to foreigners.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nordicstore.net/dried_fish_health_omega_3_protein_1308_ctg.htm" />
  <row Id="35087" PostHistoryTypeId="5" PostId="16174" RevisionGUID="f3c1517d-e772-4d49-a038-a838ca94e72f" CreationDate="2011-07-28T14:35:03.887" UserId="6345" Comment="broader question" Text="What are the nutritional data for (strained) water kefir, compared to the starting sugar water?  &#xD;&#xA;&#xD;&#xA;I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what the actual numbers are.&#xD;&#xA;&#xD;&#xA;Edit: I'm now looking for any answer that lists actual figures.  I know these will vary from batch to batch, but some sample numbers would be nice to play with." />
  <row Id="35088" PostHistoryTypeId="6" PostId="16448" RevisionGUID="28684f52-7a0a-459c-85bf-1d4a190c51e4" CreationDate="2011-07-28T14:40:36.480" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;ingredient-selection&gt;" />
  <row Id="35089" PostHistoryTypeId="5" PostId="16174" RevisionGUID="f31d9381-d29a-44dc-bf38-60590d1d722a" CreationDate="2011-07-28T14:42:52.460" UserId="6345" Comment="broader question" Text="What are the nutritional data for (strained) water kefir, compared to the starting sugar water?  &#xD;&#xA;&#xD;&#xA;I would expect there to be less carbohydrates and more vitamins, but haven't the foggiest idea what the actual numbers are.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Bounty: I'm offering a sizable bounty for the best answer.**  Taste Five's answer gives good theory for what nutrients will change, but I am really after numbers.  Answers will be ranked from low to high like so:&#xD;&#xA;&#xD;&#xA; 1. Lowest: list of nutrients that increase, no idea as to amount&#xD;&#xA; 2. Lists nutrient changes, rough amounts, and cites a source or sources&#xD;&#xA; 3. Sample nutrition data for one batch, with source listed&#xD;&#xA; 4. Formula for conversion of sugar to other nutrients (I.E. each gram of sugar metabolized turns into X, Y, and Z).  Will need a source probably.&#xD;&#xA;&#xD;&#xA;I know precise figures will vary from batch to batch with temperature and degree of fermentation; this is understood, and I will accept answers specifying a range of values or just values for one batch or set of kefir grains.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35090" PostHistoryTypeId="25" PostId="16428" RevisionGUID="62b8f957-26f4-42eb-a9dc-9e7ff2f480d7" CreationDate="2011-07-28T14:55:56.873" Comment="http://twitter.com/#!/StackCooking/status/96594745748496385" />
  <row Id="35091" PostHistoryTypeId="2" PostId="16466" RevisionGUID="349551b2-c1e2-46ca-b591-2f3ff57b072e" CreationDate="2011-07-28T15:49:59.157" UserId="1675" Text="I normally make cookies using 1 cup almond butter, 1 egg, 1 c. sugar, perhaps you can substitute some of the sugar for protein powder and see how it goes? Now I'm somewhat interested in trying that myself!&#xD;&#xA;&#xD;&#xA;According to nutrional data it looks like protein powder and egg whites have the most amount of protein in them, this list may help.&#xD;&#xA;http://nutritiondata.self.com/foods-000078000000000000000-w.html" />
  <row Id="35092" PostHistoryTypeId="2" PostId="16467" RevisionGUID="69486fa2-1a5a-43f9-a8d9-3b89a76ae505" CreationDate="2011-07-28T16:42:04.777" UserId="2954" Text="A package of milk cocoa powder contains &quot;20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)&quot;. I have tried to make cocoa milk drinks to cold milk but the cocoa stuck to the top and the sugar goes to the bottom. With the ready-milk-powder, things go more to the milk more stabily. What is the trick with the manufacturers? Can I do it myself? I have noticed that the ready-cocoa powder contains much smaller sugar particles to my sugar, apparently they use some sort of special sugar, what is that and how can I get such sugar of such fine size?&#xD;&#xA;&#xD;&#xA;For me, the price of cocoa is 12 EUR per kg. I do not like the ready made powders (although their kg price is about 5EUR per kg but 20% cocoa content), I like more cocoa. I have heated the drinks and the cocoa and sugar does not stick so much to the top and bottom but my home-made drinks are strikingly different to the manufactured. What is the emulsifier and where can I get it? Is it the trick how the cocoa/sugar -mixture forms more uniformly in the drink?" />
  <row Id="35093" PostHistoryTypeId="1" PostId="16467" RevisionGUID="69486fa2-1a5a-43f9-a8d9-3b89a76ae505" CreationDate="2011-07-28T16:42:04.777" UserId="2954" Text="How can I make milk cocoa powder so that things do not stuck to top and bottom?" />
  <row Id="35094" PostHistoryTypeId="3" PostId="16467" RevisionGUID="69486fa2-1a5a-43f9-a8d9-3b89a76ae505" CreationDate="2011-07-28T16:42:04.777" UserId="2954" Text="&lt;milk&gt;&lt;drinks&gt;&lt;budget-cooking&gt;&lt;emulsion&gt;&lt;cocoa&gt;" />
  <row Id="35095" PostHistoryTypeId="2" PostId="16468" RevisionGUID="a5c6810f-b744-465f-a775-e3d8e99cd0b4" CreationDate="2011-07-28T17:27:23.747" UserId="6279" Text="The Food Network's Alton Brown show &quot;**[Good Eats][1]**&quot; frequently describes base recipes in form of ratios. But for this you actually have to watch the shows, when the recipes are published the ratios are replaced with measurements. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/good-eats/index.html" />
  <row Id="35096" PostHistoryTypeId="2" PostId="16469" RevisionGUID="b97ee3e8-fdba-4b8f-a71f-d3fe8bc1a2c4" CreationDate="2011-07-28T18:34:42.747" UserId="4580" Text="There are a lot of edible things that come to mind when I think about what can be frozen. But when I think about things you better not put in the freezer, I honestly have no idea.&#xD;&#xA;&#xD;&#xA;So, what food and/or drinks come out of the freezer unusable?&#xD;&#xA;&#xD;&#xA;(I really am asking about the use, rather than the texture. For example, blueberries would come out mushy, but you can still use them in some dishes.)&#xD;&#xA;&#xD;&#xA;And are there things that completely lose their taste or even get an other taste?" />
  <row Id="35097" PostHistoryTypeId="1" PostId="16469" RevisionGUID="b97ee3e8-fdba-4b8f-a71f-d3fe8bc1a2c4" CreationDate="2011-07-28T18:34:42.747" UserId="4580" Text="Are there things you cannot freeze?" />
  <row Id="35098" PostHistoryTypeId="3" PostId="16469" RevisionGUID="b97ee3e8-fdba-4b8f-a71f-d3fe8bc1a2c4" CreationDate="2011-07-28T18:34:42.747" UserId="4580" Text="&lt;freezing&gt;&lt;food-preservation&gt;" />
  <row Id="35099" PostHistoryTypeId="2" PostId="16470" RevisionGUID="b349159d-66a5-4661-9a15-cb3d61b8a1e6" CreationDate="2011-07-28T19:27:32.613" UserId="6808" Text="A lot of dairy products become watery or start to separate if they've been frozen or defrosted: pastries with cream fillings, cream cheese, sour cream.&#xD;&#xA;&#xD;&#xA;The [USDA says][1] that canned food and eggs in shells are unsafe to freeze and then eat. &#xD;&#xA;&#xD;&#xA;The FDA also has a [useful chart][2] (pdf) on which foods don't freeze well and how long you can freeze other foods. (Note: when there is a recommended limit on how long a food should be frozen, it indicates when the quality of the food will decrease - NOT when it will &quot;expire&quot;. You could theoretically freeze most foods indefinitely.)&#xD;&#xA;&#xD;&#xA;The only other thing I would avoid freezing is any sort of raw green (lettuce, spinach, etc.). Greens wilt and turn brown when you freeze them. (If they're cooked, they should be fine to freeze and thaw.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp&#xD;&#xA;  [2]: http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/ucm109315.pdf" />
  <row Id="35100" PostHistoryTypeId="5" PostId="16470" RevisionGUID="f0de5966-8e4e-4b1a-9dd5-85ab4622f3a1" CreationDate="2011-07-28T19:32:32.640" UserId="6808" Comment="added 247 characters in body" Text="A lot of dairy products become watery or start to separate if they've been frozen or defrosted: pastries with cream fillings, cream cheese, sour cream.&#xD;&#xA;&#xD;&#xA;The [USDA says][1] that canned food and eggs in shells are unsafe to freeze and then eat. &#xD;&#xA;&#xD;&#xA;The FDA also has a [useful chart][2] (pdf) on which foods don't freeze well and how long you can freeze other foods. (Note: when there is a recommended limit on how long a food should be frozen, it indicates when the quality of the food will decrease - NOT when it will &quot;expire&quot;. You could theoretically freeze most foods indefinitely.)&#xD;&#xA;&#xD;&#xA;The only other thing I would avoid freezing is any sort of raw green (lettuce, spinach, etc.). Greens wilt and turn brown when you freeze them. (If they're cooked, they should be fine to freeze and thaw.)&#xD;&#xA;&#xD;&#xA;EDIT: Apparently, [some spices become bitter when frozen][3], including pepper, cloves, garlic, green pepper, imitation vanilla, and onions, paprika and celery taste different.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp&#xD;&#xA;  [2]: http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/ucm109315.pdf&#xD;&#xA;  [3]: http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html" />
  <row Id="35101" PostHistoryTypeId="2" PostId="16471" RevisionGUID="61fdd9cf-f281-4772-802e-e28f7d83e55a" CreationDate="2011-07-28T20:26:14.570" UserId="5958" Text="I've run into this problem the first few times I made macaroni and cheese from scratch. Things that I've learned are:&#xD;&#xA;&#xD;&#xA;1. don't use low fat milk -- the higher the fat content the smoother your cheese will melt/incorporate.&#xD;&#xA;&#xD;&#xA;2. once the base is made (the flour, butter, milk &quot;sauce&quot; -- bechamel?) take the pot OFF the heat.The more your heat your cheese sauce, the more it will get gritty.&#xD;&#xA;&#xD;&#xA;3. if possible, mix with a good melting cheese -- to make my cheddar sauce, I use 1 part moteray jack (which has no taste (IMHO) but is a really good melting cheese) to 1 part sharp or extra sharp cheese.&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="35102" PostHistoryTypeId="2" PostId="16472" RevisionGUID="8645871e-eb0c-40af-8fda-2e4985108303" CreationDate="2011-07-28T20:37:16.497" UserId="2832" Text="Put the chicken in a sealable plastic bag (or double wrap it if you're really that worried about it), fill a small cooler with some ice, and put the bag into the cooler, burying it in the ice. That will keep the meat below 40f, which is all you need to do to keep it safe." />
  <row Id="35103" PostHistoryTypeId="2" PostId="16473" RevisionGUID="2f7f8aeb-79da-4b88-9d91-f2fcdffffd5a" CreationDate="2011-07-28T20:51:08.247" UserId="2832" Text="I know you don't want to hear a &quot;get a thermometer&quot; answer, but you probably should. A poorly calibrated oven thermostat is a prime suspect. Using an oven thermometer, you can get a delta between your oven setting and the thermometer's readings.&#xD;&#xA;&#xD;&#xA;The other likely cause is uneven heating in the oven. You can test this by placing the thermometer at different points in the oven.&#xD;&#xA;&#xD;&#xA;The difficult challenge is then to remedy the situation. Some people use heat sinks to try to even out the heat in the oven. For example, you could put a pizza stone or some fire bricks (FIRE bricks, not regular bricks) on the rack above your food. Or you could put similar thermal mass between the heat source and your food in order to diffuse the radiant heat. Unfortunately, it will be a bit of trial and error before you settle in on your optimal solution." />
  <row Id="35104" PostHistoryTypeId="25" PostId="16469" RevisionGUID="a6b33bf7-e9dc-4833-bcb0-ef90e113d2c4" CreationDate="2011-07-28T20:55:56.790" Comment="http://twitter.com/#!/StackCooking/status/96685342266105856" />
  <row Id="35105" PostHistoryTypeId="2" PostId="16474" RevisionGUID="5a8db6c5-df98-4cf8-b185-dc4cfe949ef5" CreationDate="2011-07-28T21:41:15.587" UserId="6868" Text="I like to fry or sautee onions, garlic, chilis, spcies (for flavor) and zucchini (the main ingredient), then stir in a can of chopped tomatoes and simmer for a few minutes. The tomatoes are a way to add a sauce with some thickness that brings all the ingredients together. I want to get close to the texture and consistency, but I'm looking for something else so the dish does not always taste the same.&#xD;&#xA;&#xD;&#xA;Is there another vegetable or fruit I could use instead of the tomatoes? " />
  <row Id="35106" PostHistoryTypeId="1" PostId="16474" RevisionGUID="5a8db6c5-df98-4cf8-b185-dc4cfe949ef5" CreationDate="2011-07-28T21:41:15.587" UserId="6868" Text="What vegetable for sauteed zucchini instead of tomatoes?" />
  <row Id="35107" PostHistoryTypeId="3" PostId="16474" RevisionGUID="5a8db6c5-df98-4cf8-b185-dc4cfe949ef5" CreationDate="2011-07-28T21:41:15.587" UserId="6868" Text="&lt;substitutions&gt;&lt;zucchini&gt;" />
  <row Id="35108" PostHistoryTypeId="5" PostId="16471" RevisionGUID="e89bac9e-840b-4ae3-a1fc-9419a86050e2" CreationDate="2011-07-28T21:51:18.960" UserId="5958" Comment="added 8 characters in body" Text="I've run into this problem the first few times I made macaroni and cheese from scratch. Things that I've learned are:&#xD;&#xA;&#xD;&#xA;1. don't use low fat milk -- the higher the fat content the smoother your cheese will melt/incorporate.&#xD;&#xA;&#xD;&#xA;2. once the base is made (the flour, butter, milk &quot;sauce&quot; -- bechamel?) take the pot OFF the heat.The more your heat your cheese sauce, the more it will get gritty.&#xD;&#xA;&#xD;&#xA;3. if possible, mix with a good melting cheese -- to make my cheddar sauce, I use 1 part moteray jack (which has no taste (IMHO) but is a really good melting cheese) to 1 part sharp or extra sharp cheddar cheese.&#xD;&#xA;&#xD;&#xA;Hope that helps." />
  <row Id="35109" PostHistoryTypeId="2" PostId="16475" RevisionGUID="d4eaa3c2-3bb2-42e4-aed2-c4b1ba15f0a3" CreationDate="2011-07-28T23:00:19.197" UserId="6865" Text="If the problem with protein powder was just mixing it, consider finding a wide mouthed water bottle.  I prep packets of powder ahead of time (if you can get the mini zip lock bags, they're perfect) and then dump them in, shake while I'm walking, then guzzle/sip at my leisure.  [Nalgene](http://store.nalgene.com/category-s/3.htm) are my bottle of choice, but your local camping store will have lots of options to chose from.  The trick is the lid should be as wide as the bottle itself (or nearly so) and most water bottles don't do that, making it a pain to mix things.  If you have water at your trailheads and you like your protein, you can't really get any better than that :)&#xD;&#xA;&#xD;&#xA;If the problem was you didn't like carrying powder, then feel free to disregard. :D" />
  <row Id="35110" PostHistoryTypeId="2" PostId="16476" RevisionGUID="2429a959-4edc-46c3-b1bb-e887c7fb8f71" CreationDate="2011-07-28T23:52:04.923" UserId="5668" Text="You could try using dates as the &quot;glue&quot; -- yes, they're sticky, but much less so if you cut them with something (your protein powder, or ground nuts, or whatever). And they're easy to work with; I've made date/nut/fruit bars with a potato masher (although a food processor makes it much easier).&#xD;&#xA;&#xD;&#xA;Then after shaping, dry as much as possible (consider using an oven &lt; 200 F ?) to get the water content down to reduce spoilage.&#xD;&#xA;&#xD;&#xA;You may need to add sugar as a preservative: if the sugar content is high enough, it should prevent bacteria+mold growth. I'm not sure what the minimum sugar content for that but I would guess it's less than 30%." />
  <row Id="35111" PostHistoryTypeId="25" PostId="16467" RevisionGUID="c3089848-fabe-4b9d-858a-989783243918" CreationDate="2011-07-28T23:55:56.540" Comment="http://twitter.com/#!/StackCooking/status/96730640124354560" />
  <row Id="35112" PostHistoryTypeId="5" PostId="16436" RevisionGUID="98870b63-97ba-4bd3-84bb-0815404bd0a4" CreationDate="2011-07-29T01:33:36.877" UserId="1672" Comment="added 170 characters in body" Text="I cooked a litre of soybeans for two hours and cooled them for 15*. I should put them in the refrigerator, but in what solution? My intuition says that an acidic liquid would work. **Should I use one teaspoon of citric acid to make them acidic?**&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;*Note (Jefromi): the title said &quot;15h cooled and then 2h cooked&quot; soybeans. I tried not to change the meaning, but I suspect that the OP may have actually meant that the soybeans were *soaked* for 15 hours, then cooked.&lt;/sub&gt;" />
  <row Id="35113" PostHistoryTypeId="2" PostId="16477" RevisionGUID="ad5a0f5e-47ca-40fd-8874-562f9ca1b638" CreationDate="2011-07-29T01:38:39.613" UserId="5407" Text="My wife's family is from Peru and they tend to eat the seeds of things that I would typically avoid.  Look at fruits like grenadillas or tunas (more commonly known here as the prickly pear) and the granada (pomegranate).  I had a friend who used to eat the entire apple and, while the seeds are considered poisonous it would take a large amount to affect you.  All of this said, I don't like the texture of the seeds so use your judgement and do a bit of research.  You may find that the seeds add an interesting element to your foods." />
  <row Id="35114" PostHistoryTypeId="2" PostId="16478" RevisionGUID="9e20c605-c5a0-4328-8340-193ca1728bcf" CreationDate="2011-07-29T02:08:03.940" UserId="6433" Text="I generally keep a bowl of candy at my desk at work for others to enjoy. Everyone loves it and it makes for a fun workspace. However I am looking to replace the candy with equally delicious but healthier -- and preferably homemade -- alternatives. &#xD;&#xA;Qualifications:&#xD;&#xA;&#xD;&#xA;Should be healthier than bite sized Snickers bar.&#xD;&#xA;Should be bite sized.&#xD;&#xA;Should be easy to make. &#xD;&#xA;&#xD;&#xA;Any suggestions?" />
  <row Id="35115" PostHistoryTypeId="1" PostId="16478" RevisionGUID="9e20c605-c5a0-4328-8340-193ca1728bcf" CreationDate="2011-07-29T02:08:03.940" UserId="6433" Text="Substitutes for candy in the office goodie tray." />
  <row Id="35116" PostHistoryTypeId="3" PostId="16478" RevisionGUID="9e20c605-c5a0-4328-8340-193ca1728bcf" CreationDate="2011-07-29T02:08:03.940" UserId="6433" Text="&lt;candy&gt;" />
  <row Id="35117" PostHistoryTypeId="10" PostId="16478" RevisionGUID="4fd553bd-7b6f-491d-a436-34077889597f" CreationDate="2011-07-29T02:26:50.420" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35118" PostHistoryTypeId="2" PostId="16479" RevisionGUID="659c760a-7cbd-45a3-b731-8c5d6e6e77e4" CreationDate="2011-07-29T02:33:51.100" UserId="6315" Text="My neighbour gave us date palm fruit, its colour is not that black, kind of brown, not as sweet as the date palm fruit I ate before. I'm not sure if it's ripen already, but it's sweet enough, so my family and I just enjoy eating it.&#xD;&#xA;&#xD;&#xA;Now I'm confused of where I should keep it. Should I keep it in the fridge? Or should I keep it outside the fridge? Won't ants come to get it if I don't store it in the fridge? I once kept date palm fruit in the fridge, but the fruit became firmer/tougher to bite, I'm not sure if that's better.&#xD;&#xA;&#xD;&#xA;Advice? Help? Thanks." />
  <row Id="35119" PostHistoryTypeId="1" PostId="16479" RevisionGUID="659c760a-7cbd-45a3-b731-8c5d6e6e77e4" CreationDate="2011-07-29T02:33:51.100" UserId="6315" Text="How should I keep date palm fruit at my home?" />
  <row Id="35120" PostHistoryTypeId="3" PostId="16479" RevisionGUID="659c760a-7cbd-45a3-b731-8c5d6e6e77e4" CreationDate="2011-07-29T02:33:51.100" UserId="6315" Text="&lt;fruit&gt;" />
  <row Id="35121" PostHistoryTypeId="25" PostId="16474" RevisionGUID="acd35414-2e7d-4846-ad7b-358dc292320a" CreationDate="2011-07-29T02:55:56.243" Comment="http://twitter.com/#!/StackCooking/status/96775938674667520" />
  <row Id="35122" PostHistoryTypeId="2" PostId="16480" RevisionGUID="74b953b9-e38b-4479-a01e-69aa79cf4f6c" CreationDate="2011-07-29T03:42:20.993" UserId="1685" Text="What are the key techniques to create a smooth ice cream that's flavored with fresh fruit?  How do I prepare the fruit, and when is the best time to add it to the ice cream? &#xD;&#xA;&#xD;&#xA;In the past, I've had trouble where all the juice came out of the fruit and I ended up with flavored ice." />
  <row Id="35123" PostHistoryTypeId="1" PostId="16480" RevisionGUID="74b953b9-e38b-4479-a01e-69aa79cf4f6c" CreationDate="2011-07-29T03:42:20.993" UserId="1685" Text="How to make smooth ice cream flavored with fresh fruit?" />
  <row Id="35124" PostHistoryTypeId="3" PostId="16480" RevisionGUID="74b953b9-e38b-4479-a01e-69aa79cf4f6c" CreationDate="2011-07-29T03:42:20.993" UserId="1685" Text="&lt;fruit&gt;&lt;ice-cream&gt;" />
  <row Id="35125" PostHistoryTypeId="2" PostId="16481" RevisionGUID="29e3cd23-ca34-4be0-82ab-7c212c5154f6" CreationDate="2011-07-29T04:37:27.933" UserId="6870" Text="Avocados.  If you want to freeze for later, you need to wait for them to ripen, scoop out the good stuff, and freeze it.  If you freeze whole avocados you get nasty smelly mush when they thaw." />
  <row Id="35126" PostHistoryTypeId="2" PostId="16482" RevisionGUID="6d664e13-f650-4d7c-92af-be2fb73bbdd0" CreationDate="2011-07-29T05:09:36.400" UserId="6818" Text="I've found links [here](http://www.thegardengranny.com/do-it-yourself-gourmet-finishing-salts/) and [here](http://pitchforkdiaries.com/2011/01/25/flavored-salt/) on making finishing salts, but this isn't the kind I'm talking about.  These are just mixtures of salt and some flavoring.&#xD;&#xA;&#xD;&#xA;I'm referring to salts like Maldon Sea Salt and Fleur de Sel.  I know that these have (purportedly) minerals that make the salt taste richer.  Back when I was working in a kitchen, I was taught that part of what makes these nicer is that they're large crystals that dissolve slowly on the tongue (instead of nearly-instantly like your run-of-the-mill Morton's).&#xD;&#xA;&#xD;&#xA;So basically, I want to try making my own large salt crystal flakes.  Maybe I'll use kosher salt instead of iodized salt, but the goal is to get large crystals that look like [this](http://www.flickr.com/photos/umamimart/4768475251/), or even larger.&#xD;&#xA;&#xD;&#xA;Finally, the questions:&#xD;&#xA;&#xD;&#xA;+ Has anyone done this before?  &#xD;&#xA;+ What should I keep in mind?&#xD;&#xA;+ What should I look out for?&#xD;&#xA;+ How can I maximize crystal size?&#xD;&#xA;+ Is there any overlap with **growing crystals** in general?" />
  <row Id="35127" PostHistoryTypeId="1" PostId="16482" RevisionGUID="6d664e13-f650-4d7c-92af-be2fb73bbdd0" CreationDate="2011-07-29T05:09:36.400" UserId="6818" Text="DIY Finishing Salt (Maldon, Fleur de Sel)" />
  <row Id="35128" PostHistoryTypeId="3" PostId="16482" RevisionGUID="6d664e13-f650-4d7c-92af-be2fb73bbdd0" CreationDate="2011-07-29T05:09:36.400" UserId="6818" Text="&lt;salt&gt;" />
  <row Id="35129" PostHistoryTypeId="25" PostId="16448" RevisionGUID="ef4bbc11-acb2-4bdd-ae4a-d1c0800821d4" CreationDate="2011-07-29T05:55:56.043" Comment="http://twitter.com/#!/StackCooking/status/96821236319010816" />
  <row Id="35130" PostHistoryTypeId="2" PostId="16483" RevisionGUID="1074edde-3f56-42c7-ad60-bb833bf5fba2" CreationDate="2011-07-29T06:19:54.923" UserId="5770" Text="Beef Jerky is the seminal high protein, long lasting, trekking food... Never tried making it, there's recipes on the web though ([for example][1]), and many places selling it.&lt;br/&gt; I usually keep a few packets around the house for emergencies.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wikihow.com/Make-Beef-Jerky" />
  <row Id="35131" PostHistoryTypeId="2" PostId="16484" RevisionGUID="b7f8c67e-27bc-435b-906f-23382cef3351" CreationDate="2011-07-29T07:51:01.607" UserId="2324" Text="********&#xD;&#xA;A simple way to get &quot;more&quot; out of your salt, is to stat with BIG crystals, and coat them gently in oil before sprinkling them over the food. That way they do not melt on contact with the food as they are protected from the water by the film of oil , and add a awesome crunchy texture to the serving. &#xD;&#xA;********&#xD;&#xA;&#xD;&#xA;Technically I think that your question is more chemistry related and not directly cooking related.&#xD;&#xA;&#xD;&#xA;I can give you a few hints no what you can do to get crystals, but a chemist should be able to give you a lot better advice.&#xD;&#xA;&#xD;&#xA;First , making the salt water solution:&#xD;&#xA;&#xD;&#xA;&gt;1 Get distilled or at least demineralized water. You do not want to add random minerals that are devolved in water to your salt :)&#xD;&#xA;&#xD;&#xA;&gt;2 Make a saturated solution of salt-water at a high temperature .. something like 90-95C (~194-203F). The Idea is that at higher temperatures you get more of the salt devolved in the water more easily. &#xD;&#xA;&#xD;&#xA;&gt;3 Keep the salt solution at that high temperature (well covered to reduce evaporation) sore some time to make sure that any undissolved salt has settled to the bottom. You are interested only in the salt in the solution. &#xD;&#xA;&#xD;&#xA;&gt;4 Take only the saltwater without any undissolved salt. Until and including this step, the solution should be best keep at the same temperature. If you have to move the solution, at least make sure that the thing that you are moving it into is not cold. &#xD;&#xA;&#xD;&#xA;OK, now it is time to make the crystals:&#xD;&#xA;&#xD;&#xA;&gt; 1 Crystals grow. If they grow to fast or are disturbed (thermally or mechanically) they fall apart and end up being smaller. This is why when you make ice cream you churn the ice constantly (mechanical disturbing the formation of possibly ice crystals) or chill it with liquid nitrogen (thermally shocking the crystals and make them break appear) . What you get are very small crystals if you disturb them.&#xD;&#xA;&gt;2 Crystals grow when they are &quot;forced out of solution&quot; , aka, when the concentration of the salt in water is higher than the solubility of salt in water at that specific conditions. Pressure is one of the factors, but we will just ignore it completely. The fastores that you can work with are *Temperature* and *concentration* (just remove water from the solution by evaporation)  &#xD;&#xA;&gt;3 To get BIG crystals, you have to let them grow slowly. &#xD;&#xA;&gt;4 So, what you need to do is to cool the solution very slowly AND/OR&#xD;&#xA;&gt;5 Evaporate the water out of solution very slowly (take care not to get dust in the solution during this procedure :) )&#xD;&#xA;&#xD;&#xA;Unfortunately this is all the advice that I can give you know. Be aware that crystals are delicate and you might need a few attempts until you get the desired result. As a fun fact, there exist conditions where you will actually get a BIG salt Cube aka, a single salt Crystal by doing this :) . Cool indeed , but not very useful for cooking :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35132" PostHistoryTypeId="16" PostId="16484" RevisionGUID="67f04a51-8efc-40ee-8180-cf1f9f848019" CreationDate="2011-07-29T07:51:01.607" UserId="2324" />
  <row Id="35133" PostHistoryTypeId="2" PostId="16485" RevisionGUID="0c93289c-f00d-45db-94b4-8ce6d0a98483" CreationDate="2011-07-29T07:59:01.647" UserId="-1" Text="" />
  <row Id="35134" PostHistoryTypeId="2" PostId="16486" RevisionGUID="b999f799-5312-446a-9ac0-44fa2838a075" CreationDate="2011-07-29T07:59:01.647" UserId="-1" Text="" />
  <row Id="35135" PostHistoryTypeId="25" PostId="16410" RevisionGUID="6f29f940-13c9-44ba-9bdb-f995c3834ca9" CreationDate="2011-07-29T08:55:56.943" Comment="http://twitter.com/#!/StackCooking/status/96866535154528257" />
  <row Id="35136" PostHistoryTypeId="5" PostId="16484" RevisionGUID="6a3defde-c37e-441b-ae3e-b29349443446" CreationDate="2011-07-29T09:13:40.367" UserId="6818" Comment="fixed a small typo" Text="********&#xD;&#xA;A simple way to get &quot;more&quot; out of your salt, is to stat with BIG crystals, and coat them gently in oil before sprinkling them over the food. That way they do not melt on contact with the food as they are protected from the water by the film of oil , and add a awesome crunchy texture to the serving. &#xD;&#xA;********&#xD;&#xA;&#xD;&#xA;Technically I think that your question is more chemistry related and not directly cooking related.&#xD;&#xA;&#xD;&#xA;I can give you a few hints no what you can do to get crystals, but a chemist should be able to give you a lot better advice.&#xD;&#xA;&#xD;&#xA;First , making the salt water solution:&#xD;&#xA;&#xD;&#xA;&gt;1 Get distilled or at least demineralized water. You do not want to add random minerals that are devolved in water to your salt :)&#xD;&#xA;&#xD;&#xA;&gt;2 Make a saturated solution of salt-water at a high temperature .. something like 90-95C (~194-203F). The Idea is that at higher temperatures you get more of the salt devolved in the water more easily. &#xD;&#xA;&#xD;&#xA;&gt;3 Keep the salt solution at that high temperature (well covered to reduce evaporation) sore some time to make sure that any undissolved salt has settled to the bottom. You are interested only in the salt in the solution. &#xD;&#xA;&#xD;&#xA;&gt;4 Take only the saltwater without any undissolved salt. Until and including this step, the solution should be best keep at the same temperature. If you have to move the solution, at least make sure that the thing that you are moving it into is not cold. &#xD;&#xA;&#xD;&#xA;OK, now it is time to make the crystals:&#xD;&#xA;&#xD;&#xA;&gt; 1 Crystals grow. If they grow to fast or are disturbed (thermally or mechanically) they fall apart and end up being smaller. This is why when you make ice cream you churn the ice constantly (mechanical disturbing the formation of possibly ice crystals) or chill it with liquid nitrogen (thermally shocking the crystals and make them break appear) . What you get are very small crystals if you disturb them.&#xD;&#xA;&gt;2 Crystals grow when they are &quot;forced out of solution&quot; , aka, when the concentration of the salt in water is higher than the solubility of salt in water at that specific conditions. Pressure is one of the factors, but we will just ignore it completely. The factors that you can work with are *Temperature* and *concentration* (just remove water from the solution by evaporation)  &#xD;&#xA;&gt;3 To get BIG crystals, you have to let them grow slowly. &#xD;&#xA;&gt;4 So, what you need to do is to cool the solution very slowly AND/OR&#xD;&#xA;&gt;5 Evaporate the water out of solution very slowly (take care not to get dust in the solution during this procedure :) )&#xD;&#xA;&#xD;&#xA;Unfortunately this is all the advice that I can give you know. Be aware that crystals are delicate and you might need a few attempts until you get the desired result. As a fun fact, there exist conditions where you will actually get a BIG salt Cube aka, a single salt Crystal by doing this :) . Cool indeed , but not very useful for cooking :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35137" PostHistoryTypeId="2" PostId="16487" RevisionGUID="d64c7c09-f0be-4782-841a-852e4a24e272" CreationDate="2011-07-29T11:04:00.463" UserId="5478" Text="Today I tried to cook my favourite Raspberry and White Chocolate muffins using a recipe I found on BBC Good Food. &#xD;&#xA;&#xD;&#xA;However after cooking them for the set amount of time and removing them from the muffin tray I found that when I tried to peel away the paper cases (from the muffin) the muffin stuck to the case. &#xD;&#xA;&#xD;&#xA;The mixture itself was cooked but for some reason it stuck to the paper cases, this is also odd because I've done this recipe before and it worked fine. I've tried to think of any factors that may have changed when cooking for a second time and all I can think of are:&#xD;&#xA;&#xD;&#xA; - The raspberries were cut slightly larger (in half rather than in quarters/thirds)&#xD;&#xA; - Slightly less egg whites were used (because of a slight spill)&#xD;&#xA;&#xD;&#xA;Could these factors have caused the muffin to stick to it's paper case? &#xD;&#xA;" />
  <row Id="35138" PostHistoryTypeId="1" PostId="16487" RevisionGUID="d64c7c09-f0be-4782-841a-852e4a24e272" CreationDate="2011-07-29T11:04:00.463" UserId="5478" Text="Muffin sticks to paper cases" />
  <row Id="35139" PostHistoryTypeId="3" PostId="16487" RevisionGUID="d64c7c09-f0be-4782-841a-852e4a24e272" CreationDate="2011-07-29T11:04:00.463" UserId="5478" Text="&lt;non-stick&gt;&lt;muffins&gt;" />
  <row Id="35140" PostHistoryTypeId="2" PostId="16488" RevisionGUID="de660dc2-bebd-4dfb-b684-8c64da37dcdd" CreationDate="2011-07-29T11:40:52.593" UserId="6872" Text="I think your problem was you added too much raspberry into your muffin and not enough egg white which neutralizes that effect.&#xD;&#xA;" />
  <row Id="35145" PostHistoryTypeId="5" PostId="16486" RevisionGUID="c8bdaef1-f891-47d8-89e5-f68925c82513" CreationDate="2011-07-29T13:55:33.243" UserId="6231" Comment="added 109 characters in body" Text="When you can provide photos or description of a food you've seen or heard of but don't know its English name." />
  <row Id="35146" PostHistoryTypeId="24" PostId="16486" RevisionGUID="c8bdaef1-f891-47d8-89e5-f68925c82513" CreationDate="2011-07-29T13:55:33.243" Comment="Proposed by 6231 approved by 1259 edit id of 245" />
  <row Id="35147" PostHistoryTypeId="2" PostId="16491" RevisionGUID="0fe4a0ef-b842-42b4-a597-71242f88d4e9" CreationDate="2011-07-29T14:04:59.447" UserId="6874" Text="Mark Bittman distinguishes three techniques:&#xD;&#xA;&#xD;&#xA;&gt; Quick-Soak (boil, turn off heat, let soak 2 hrs, return to heat, simmer til done), No-Soak (boil then simmer, til done), and Long-Soak (soak in cold water for 6-12 hrs, drain, simmer til done). (taken from [here](http://bencookseverything.blogspot.com/2009/09/staple-cooked-beans.html))&#xD;&#xA;&#xD;&#xA;The cooking time of beans varies from bean to bean. Bittman prefers the &quot;quick soak&quot; variant, and it is easy to see why: For most beans, it significantly reduces the cooking time (and thus the time you need to watch the pot and presumably the energy), and it doesn't require you think of soaking beans the night before. If you are happy and get good results without soaking, I don't think there's a compelling reason to switch." />
  <row Id="35148" PostHistoryTypeId="25" PostId="16482" RevisionGUID="4b3540c6-6955-40bf-89f8-b868059c9b55" CreationDate="2011-07-29T14:55:57.457" Comment="http://twitter.com/#!/StackCooking/status/96957133400178690" />
  <row Id="35149" PostHistoryTypeId="2" PostId="16492" RevisionGUID="798d94b2-f52d-4e30-9ef2-a1e9864136b6" CreationDate="2011-07-29T17:22:50.913" UserId="160" Text="I'd guess its the fact that the two batches were in different ovens.&#xD;&#xA;&#xD;&#xA;Convection (the one with the fan blowing air) and non-convection ovens can cook fairly differently (especially if you had convection turned on). You will probably need a lower temperature in a convection oven (with convection on).&#xD;&#xA;&#xD;&#xA;Also, ovens often aren't temperature-calibrated very well, and two different ovens may be 50°F/25°C different when set to the same temperature. Gas ovens are also often subject to greater temperature swings as the gas burner's heat is instant." />
  <row Id="35150" PostHistoryTypeId="2" PostId="16493" RevisionGUID="9c356ba1-2099-48f0-aaea-c0798a1e6f95" CreationDate="2011-07-29T17:30:49.093" UserId="6875" Text="Yes ofcourse Cary. Try using diamond steel, and check out this amazing [video][1] from Chef Phil for some more detauled instructions on how to do such. Hope it will help. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/knife-sharpening-101-chef-phil-knife-sharpening/" />
  <row Id="35151" PostHistoryTypeId="2" PostId="16494" RevisionGUID="5c45a28a-c721-4501-aa21-fffeb6e6fc9b" CreationDate="2011-07-29T17:42:26.993" UserId="160" Text="Generally, cooked beans keep best frozen, at least if you're keeping them for more than a day or two. As for what you'd refrigerate them in to save the to use tomorrow, I'd suggest either their own liquid (if you're going to use it in the recipe) or drained (but tightly covered). Alternatively, if they're going to go into some sauce, you could let them marinate in it.&#xD;&#xA;&#xD;&#xA;A teaspoon of citric acid (assuming anhydrous, i.e., dry) is a fair bit, especially for 1L. That will be very sour. ⅛ tsp citric acid into 1L water is notably sour." />
  <row Id="35152" PostHistoryTypeId="5" PostId="16453" RevisionGUID="cf21931f-df2c-4a96-a250-c380e3a1814e" CreationDate="2011-07-29T17:56:09.687" UserId="160" Comment="trivial fix" Text="1. Weigh the ground meat before starting to determine its total weight.&#xD;&#xA;2. Render as much fat as possible in the ground meat by boiling or simmering.&#xD;&#xA;3. Use a fat separator to separate off the fat&#xD;&#xA;4. Allow the fat to dry (or dry it by gently bringing to &gt;100°C/212°F, beware splattering).&#xD;&#xA;5. Weigh the amount of fat rendered.&#xD;&#xA;&#xD;&#xA;Fat percentage is 100 × (fat weight) ÷ (total weight).&#xD;&#xA;&#xD;&#xA;Alternative method: Ask farmer which primal cut the meat is ground from. Look up answer in table. :-P" />
  <row Id="35153" PostHistoryTypeId="5" PostId="16470" RevisionGUID="ba6f6ff4-c712-47b2-beeb-5feeacc0510a" CreationDate="2011-07-29T18:01:09.940" UserId="6808" Comment="added 390 characters in body" Text="A lot of dairy products become watery or start to separate if they've been frozen or defrosted: pastries with cream fillings, cream cheese, sour cream.&#xD;&#xA;&#xD;&#xA;The [USDA says][1] does not recommend that eggs or canned foods be stored frozen. Eggshells can crack easily, and even if the shells remain intact, the consistency of egg yolks makes them difficult to use for anything other than hard-boiling. Canned foods that are frozen accidentally could pose health risks, so the USDA recommends inspecting to see if the can has rusted or burst. If the can is swollen, thaw it but check to make sure it doesn't look or smell off before eating.&#xD;&#xA;&#xD;&#xA;The FDA also has a [useful chart][2] (pdf) on which foods don't freeze well and how long you can freeze other foods. (Note: when there is a recommended limit on how long a food should be frozen, it indicates when the quality of the food will decrease - NOT when it will &quot;expire&quot;. You could theoretically freeze most foods indefinitely.)&#xD;&#xA;&#xD;&#xA;The only other thing I would avoid freezing is any sort of raw green (lettuce, spinach, etc.). Greens wilt and turn brown when you freeze them. (If they're cooked, they should be fine to freeze and thaw.)&#xD;&#xA;&#xD;&#xA;EDIT: Apparently, [some spices become bitter when frozen][3], including pepper, cloves, garlic, green pepper, imitation vanilla, and onions, paprika and celery taste different.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp&#xD;&#xA;  [2]: http://www.fda.gov/downloads/Food/ResourcesForYou/HealthEducators/ucm109315.pdf&#xD;&#xA;  [3]: http://www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html" />
  <row Id="35154" PostHistoryTypeId="5" PostId="16466" RevisionGUID="2203702b-2e75-4166-b758-9dce8050a84a" CreationDate="2011-07-29T18:29:52.180" UserId="912" Comment="improved formatting" Text="I normally make cookies using 1 cup almond butter, 1 egg, 1 c. sugar, perhaps you can substitute some of the sugar for protein powder and see how it goes? Now I'm somewhat interested in trying that myself!&#xD;&#xA;&#xD;&#xA;According to nutrional data it looks like protein powder and egg whites have the most amount of protein in them, the list [Foods highest in Protein][1] may help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/foods-000078000000000000000-w.html" />
  <row Id="35155" PostHistoryTypeId="24" PostId="16466" RevisionGUID="2203702b-2e75-4166-b758-9dce8050a84a" CreationDate="2011-07-29T18:29:52.180" Comment="Proposed by 912 approved by 41 edit id of 247" />
  <row Id="35156" PostHistoryTypeId="25" PostId="16487" RevisionGUID="f4f5d5e3-820f-49ef-9075-b9b23c15b7c0" CreationDate="2011-07-29T20:55:56.790" Comment="http://twitter.com/#!/StackCooking/status/97047731364835329" />
  <row Id="35157" PostHistoryTypeId="2" PostId="16495" RevisionGUID="241842b3-a259-4b7e-ada9-af3eec38dcd8" CreationDate="2011-07-29T23:54:15.507" UserId="6877" Text="Try coating the raspberries in cornstarch prior to baking the mixture and the slight egg spill may have a little to do with it.  Baking is a precise practice and even the smallest miscalculation can change the end product you are hoping for.  " />
  <row Id="35158" PostHistoryTypeId="25" PostId="16480" RevisionGUID="aabf35cc-f15a-4821-ba79-b65c14b69585" CreationDate="2011-07-29T23:55:56.783" Comment="http://twitter.com/#!/StackCooking/status/97093029327933441" />
  <row Id="35159" PostHistoryTypeId="2" PostId="16496" RevisionGUID="ec5f1f8d-e9d6-449a-80aa-38298948f1ed" CreationDate="2011-07-30T00:35:28.700" UserId="2194" Text="I found a &quot;Shrimp and Pasta&quot; Recipe [here][1].  It's a nice and simple, but I don't quite understand the way it uses parsley.  Why part of the parsley is fried with shrimp and the rest are just mixed with pasta?  And what does TB mean?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://southernfood.about.com/od/shrimprecipes/r/bl10727i.htm" />
  <row Id="35160" PostHistoryTypeId="1" PostId="16496" RevisionGUID="ec5f1f8d-e9d6-449a-80aa-38298948f1ed" CreationDate="2011-07-30T00:35:28.700" UserId="2194" Text="Why in this one recipe parsley is used in 2 different ways?" />
  <row Id="35161" PostHistoryTypeId="3" PostId="16496" RevisionGUID="ec5f1f8d-e9d6-449a-80aa-38298948f1ed" CreationDate="2011-07-30T00:35:28.700" UserId="2194" Text="&lt;pasta&gt;&lt;shrimp&gt;" />
  <row Id="35162" PostHistoryTypeId="2" PostId="16497" RevisionGUID="233e1a87-44d7-4437-a60b-32bae4a12c61" CreationDate="2011-07-30T01:21:05.283" UserId="6878" Text="Parsley is both a flavoring herb and a decorative element for plating the finished dish.  By adding it during the cooking, it imparts flavor to the shrimp.  By adding it to the finished dish, it provides color and flavor.  The cooked parsley will have a slightly different taste to it than the fresh parsley.  This is how cooks layer the flavors in a dish.&#xD;&#xA;&#xD;&#xA;TB stands for Tablespoon.  " />
  <row Id="35163" PostHistoryTypeId="2" PostId="16498" RevisionGUID="202c8743-db42-4a99-b292-05d261f746c4" CreationDate="2011-07-30T06:48:34.820" UserId="5478" Text="Turns out I hadn't left them to cool long enough. After I left them for about 2-3 hours and tried again to peel the case off, it came off perfectly and nothing stuck to it. &#xD;&#xA;&#xD;&#xA;Sorry about the false alarm but I never thought that not leaving them to cool long enough would have caused this kind of problem.&#xD;&#xA;&#xD;&#xA;Thanks for all your answers!" />
  <row Id="35164" PostHistoryTypeId="2" PostId="16499" RevisionGUID="cd793524-fb47-4a06-8cc6-445436938f5f" CreationDate="2011-07-30T06:55:48.527" UserId="6880" Text="What about simply baking meringues? They're basically dried egg white with mostly consists of protein ([Egg white nutrition data][1]). You can simply take with a few as long as you can manage to keep them dry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/facts/dairy-and-egg-products/158/2" />
  <row Id="35165" PostHistoryTypeId="25" PostId="16407" RevisionGUID="e3c86be1-9c25-4d38-bc8a-6e5d24e5a76d" CreationDate="2011-07-30T08:55:56.297" Comment="http://twitter.com/#!/StackCooking/status/97228924165169153" />
  <row Id="35166" PostHistoryTypeId="2" PostId="16500" RevisionGUID="da953c33-75a5-4880-bd37-e8cf31904267" CreationDate="2011-07-30T09:59:42.200" UserId="6231" Text="Here on the Black Sea in Romania people are eating a shellfish called in Romanian &quot;rapane&quot; which they translate as &quot;oyster&quot; when I ask.&#xD;&#xA;&#xD;&#xA;But they are elongated spiral shells which to me look nothing like the chunky flattish oyster shells in Australia. Besides which there is another Romanian word &quot;stridie&quot; for oyster and I can't find &quot;rapane&quot; in my print dictionary or any online dictionary. One person told me these are &quot;sea oysters&quot; as opposed to &quot;ocean oysters&quot;. I've also been told they're not a native local species.&#xD;&#xA;&#xD;&#xA;Here are some photos of a dead rapane shell on the beach. I'll replace them with better photos when I can take some:&#xD;&#xA;&#xD;&#xA;![rapane shell exterior][1] ![rapane shell opening][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/p9mQf.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/UkIID.jpg" />
  <row Id="35167" PostHistoryTypeId="1" PostId="16500" RevisionGUID="da953c33-75a5-4880-bd37-e8cf31904267" CreationDate="2011-07-30T09:59:42.200" UserId="6231" Text="Identify this seafood from the Black Sea known in Romanian as &quot;rapane&quot;?" />
  <row Id="35168" PostHistoryTypeId="3" PostId="16500" RevisionGUID="da953c33-75a5-4880-bd37-e8cf31904267" CreationDate="2011-07-30T09:59:42.200" UserId="6231" Text="&lt;seafood&gt;&lt;shellfish&gt;&lt;food-identification&gt;&lt;romanian-cuisine&gt;&lt;balkan-cuisine&gt;" />
  <row Id="35169" PostHistoryTypeId="2" PostId="16501" RevisionGUID="151b223b-6002-4217-a575-52bbe846b292" CreationDate="2011-07-30T11:28:50.867" UserId="6615" Text="If you live near the sea, you could copy the methods used industrially to make sea salt. Simply collect some sea water and spread it over a wide flattish pan in the sun to evaporate, repeat again and again until a decent layer of salt builds up. To do this you do need to live somewhere hot, with plenty sun, near the sea." />
  <row Id="35170" PostHistoryTypeId="25" PostId="16424" RevisionGUID="40b95c12-566a-4d28-8716-82d8c79aa630" CreationDate="2011-07-30T11:55:56.393" Comment="http://twitter.com/#!/StackCooking/status/97274222069563393" />
  <row Id="35171" PostHistoryTypeId="2" PostId="16502" RevisionGUID="ce7583f6-d214-455b-9e9a-f63cd97c966f" CreationDate="2011-07-30T12:02:20.260" UserId="4194" Text="They look like a species of whelk, which is a catch-all term for sea-snails. See the Wikipedia article [here][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Whelk" />
  <row Id="35172" PostHistoryTypeId="2" PostId="16503" RevisionGUID="8896b126-1fb6-49dc-917e-4e9e1cde1122" CreationDate="2011-07-30T13:56:15.103" UserId="2954" Text="My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat." />
  <row Id="35173" PostHistoryTypeId="1" PostId="16503" RevisionGUID="8896b126-1fb6-49dc-917e-4e9e1cde1122" CreationDate="2011-07-30T13:56:15.103" UserId="2954" Text="Good Idea to Buy Discount Meat For Freezing?" />
  <row Id="35174" PostHistoryTypeId="3" PostId="16503" RevisionGUID="8896b126-1fb6-49dc-917e-4e9e1cde1122" CreationDate="2011-07-30T13:56:15.103" UserId="2954" Text="&lt;meat&gt;&lt;freezing&gt;&lt;budget-cooking&gt;" />
  <row Id="35175" PostHistoryTypeId="2" PostId="16504" RevisionGUID="28949073-ca69-493e-9cad-d07c2708fdd8" CreationDate="2011-07-30T15:59:42.190" UserId="6279" Text="The question of a &quot;Good Idea&quot; comes down to what is of personal value to you. If putting chicken that has been discounted .5EUR takes up space that could be occupied in your freezer by Beef that has been discounted 1 EUR then it might not be a 'good idea'. On the other hand if you will never use that beef, but you will use the chicken then it becomes a better idea. Some of the considerations that might play into your personal calculus could be:&#xD;&#xA;&#xD;&#xA; - What else could occupy that space? (and, How big is the freezer?)&#xD;&#xA; - Chicken is not very seasonal, are there seasonal items that I might&#xD;&#xA;   be better served by freezing?&#xD;&#xA; - Will You Use the Chicken before it goes on sale again?&#xD;&#xA; - How much are you actually saving?&#xD;&#xA; - Are you likely to want to have the chicken on hand &quot;spontaneously&quot;?&#xD;&#xA;&#xD;&#xA;Personally I keep quite a bit of chicken on hand in my freezer, but more for the last reason than the monetary savings." />
  <row Id="35176" PostHistoryTypeId="6" PostId="5595" RevisionGUID="067147d5-d314-441d-a0ea-6a87630aa464" CreationDate="2011-07-30T16:52:40.230" UserId="6231" Comment="add the bananas tag" Text="&lt;storage-method&gt;&lt;food-science&gt;&lt;refrigerator&gt;&lt;bananas&gt;" />
  <row Id="35177" PostHistoryTypeId="24" PostId="5595" RevisionGUID="067147d5-d314-441d-a0ea-6a87630aa464" CreationDate="2011-07-30T16:52:40.230" Comment="Proposed by 6231 approved by 41 edit id of 249" />
  <row Id="35178" PostHistoryTypeId="6" PostId="9431" RevisionGUID="d5d58add-b5af-4300-a2cc-a147ecd77b63" CreationDate="2011-07-30T16:52:44.987" UserId="6231" Comment="add the liver tag" Text="&lt;turkey&gt;&lt;gravy&gt;&lt;thanksgiving&gt;&lt;liver&gt;" />
  <row Id="35179" PostHistoryTypeId="24" PostId="9431" RevisionGUID="d5d58add-b5af-4300-a2cc-a147ecd77b63" CreationDate="2011-07-30T16:52:44.987" Comment="Proposed by 6231 approved by 41 edit id of 248" />
  <row Id="35180" PostHistoryTypeId="5" PostId="16503" RevisionGUID="d36b28b3-05e4-4547-9cee-d0c4060348dd" CreationDate="2011-07-30T16:54:54.817" UserId="2954" Comment="I am more interested what the freezing does for the chicken, is it save eat after freezing? How can I proccess it after de-freezing and how cooking differs from normal cooking?" Text="My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat.&#xD;&#xA;&#xD;&#xA;Please, suppose I have a large freezing box empty. I am more interested in whether the chicken may become bad or something like that and how should I process it differently to non-freezed chicken? Suppose that I am freezing my chicken for future chicken soups. Does the chicken change over time and how long is it wise to have the chicken frozen? Like does the nutritional profile of chicken change? The fats will surely go bad (heard this in pre-school or something like that) but are there some other factors?" />
  <row Id="35181" PostHistoryTypeId="6" PostId="16503" RevisionGUID="d36b28b3-05e4-4547-9cee-d0c4060348dd" CreationDate="2011-07-30T16:54:54.817" UserId="2954" Comment="I am more interested what the freezing does for the chicken, is it save eat after freezing? How can I proccess it after de-freezing and how cooking differs from normal cooking?" Text="&lt;meat&gt;&lt;freezing&gt;&lt;budget-cooking&gt;&lt;health&gt;" />
  <row Id="35182" PostHistoryTypeId="5" PostId="16503" RevisionGUID="04e55f52-1496-4af1-b6e9-715201e92f66" CreationDate="2011-07-30T17:00:26.530" UserId="2954" Comment="I am more interested what the freezing does for the chicken, is it save eat after freezing? How can I proccess it after de-freezing and how cooking differs from normal cooking?" Text="My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat.&#xD;&#xA;&#xD;&#xA;Please, suppose I have a large freezing box empty, I am not worried about space. Suppose that I am freezing my chicken for future chicken soups. &#xD;&#xA;&#xD;&#xA;**Helper questions to what I am looking for with &quot;Good Idea&quot;**&#xD;&#xA;&#xD;&#xA;0. I am more interested in whether the chicken may become bad or something like that and *how should I process it differently to non-freezed chicken*? &#xD;&#xA;1. Does the chicken change over time and *how long is it wise to have the chicken frozen*? Like does the nutritional profile of chicken change? &#xD;&#xA;2. The *fats will surely go bad* (heard this in pre-school or something like that) but are there some other factors? &#xD;&#xA;3. Because of fat spoiling, *is it better idea to freeze non-fatty parts of meat*?" />
  <row Id="35183" PostHistoryTypeId="2" PostId="16505" RevisionGUID="2c127ed2-db3b-42e9-95a3-ec24bf7984a6" CreationDate="2011-07-30T17:10:34.370" UserId="2954" Text="I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should I slowly warm it up to boiling water? How does freezing chicken cooking differ with non-freezing chicken?" />
  <row Id="35184" PostHistoryTypeId="1" PostId="16505" RevisionGUID="2c127ed2-db3b-42e9-95a3-ec24bf7984a6" CreationDate="2011-07-30T17:10:34.370" UserId="2954" Text="How to create a soup with frozen chicken?" />
  <row Id="35185" PostHistoryTypeId="3" PostId="16505" RevisionGUID="2c127ed2-db3b-42e9-95a3-ec24bf7984a6" CreationDate="2011-07-30T17:10:34.370" UserId="2954" Text="&lt;chicken&gt;&lt;freezing&gt;&lt;soup&gt;&lt;budget-cooking&gt;&lt;health&gt;" />
  <row Id="35186" PostHistoryTypeId="5" PostId="16503" RevisionGUID="ea1911f6-713c-45b4-8fcc-0dac0f9db159" CreationDate="2011-07-30T17:11:13.827" UserId="2954" Comment="Targeted different topics to specific questions to clarify things" Text="My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat.&#xD;&#xA;&#xD;&#xA;Please, suppose I have a large freezing box empty, I am not worried about space. Suppose that I am freezing my chicken for future chicken soups. &#xD;&#xA;&#xD;&#xA;**Related questions**&#xD;&#xA;&#xD;&#xA;0. I am more interested in whether the chicken may become bad or something like that and *how should I process it differently to non-freezed chicken*? Question [here][1].&#xD;&#xA;1. Does the chicken change over time and *how long is it wise to have the chicken frozen*? Like does the nutritional profile of chicken change? The *fats will surely go bad* (heard this in pre-school or something like that) but are there some other factors? Because of fat spoiling, *is it better idea to freeze non-fatty parts of meat*? Question [here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16505/how-to-create-a-soup-with-frozen-chicken&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/16506/how-does-meat-nutritional-profile-change-in-freezing" />
  <row Id="35187" PostHistoryTypeId="2" PostId="16506" RevisionGUID="6266adb5-cbb2-4f16-ad68-5dd60ed9e4f1" CreationDate="2011-07-30T17:13:44.400" UserId="2954" Text="My teacher said that you cannot stop fats going bad with freezing. So fatty meat is not good idea to freeze over a long time. Are there other factors to consider in freezing meat?" />
  <row Id="35188" PostHistoryTypeId="1" PostId="16506" RevisionGUID="6266adb5-cbb2-4f16-ad68-5dd60ed9e4f1" CreationDate="2011-07-30T17:13:44.400" UserId="2954" Text="How does meat nutritional profile change in freezing?" />
  <row Id="35189" PostHistoryTypeId="3" PostId="16506" RevisionGUID="6266adb5-cbb2-4f16-ad68-5dd60ed9e4f1" CreationDate="2011-07-30T17:13:44.400" UserId="2954" Text="&lt;food-science&gt;&lt;health&gt;" />
  <row Id="35190" PostHistoryTypeId="5" PostId="16503" RevisionGUID="e9b5cb54-98d8-4bda-aaff-48279e1f61ff" CreationDate="2011-07-30T17:16:27.817" UserId="2954" Comment="Targeted different topics to specific questions to clarify things" Text="My local stores for some odd reason sells chicken legs for about 1.5 EUR per kg, they are not old products according to the packages. I have made a lot of chicken soup lately but I am starting to get enough. If I buy it a lot and freezes it, how long does it last and which factors do I need to consider with frozen meat? I had lately one package 2 days old and I just moved it to fridge because I cannot consume too much meat.&#xD;&#xA;&#xD;&#xA;Please, suppose I have a large freezing box empty, I am not worried about space. Suppose that I am freezing my chicken for future chicken soups. &#xD;&#xA;&#xD;&#xA;**Related questions**&#xD;&#xA;&#xD;&#xA;0. I am more interested in whether the chicken may become bad or something like that and *how should I process it differently to non-freezed chicken*? Question [here][1].&#xD;&#xA;1. Does the chicken change over time and *how long is it wise to have the chicken frozen*? Like does the nutritional profile of chicken change? The *fats will surely go bad* (not verified) but are there some other factors? Because of fat spoiling, *is it better idea to freeze non-fatty parts of meat*? Question [here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16505/how-to-create-a-soup-with-frozen-chicken&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/16506/how-does-meat-nutritional-profile-change-in-freezing" />
  <row Id="35191" PostHistoryTypeId="2" PostId="16507" RevisionGUID="e7a9063d-89c6-4554-afe4-40659bc84158" CreationDate="2011-07-30T17:23:03.053" UserId="2954" Text="I time-to-time buy too many bananas. For the future, I am considering to fridge them instead of eating them but they become black, more [here][1]. How can I know whether a black banana is eatable and how does the nutritional profile change?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5595/why-do-bananas-turn-black-in-the-refrigerator" />
  <row Id="35192" PostHistoryTypeId="1" PostId="16507" RevisionGUID="e7a9063d-89c6-4554-afe4-40659bc84158" CreationDate="2011-07-30T17:23:03.053" UserId="2954" Text="When fridged black banana is too old to be eaten?" />
  <row Id="35193" PostHistoryTypeId="3" PostId="16507" RevisionGUID="e7a9063d-89c6-4554-afe4-40659bc84158" CreationDate="2011-07-30T17:23:03.053" UserId="2954" Text="&lt;health&gt;&lt;bananas&gt;" />
  <row Id="35194" PostHistoryTypeId="5" PostId="16504" RevisionGUID="1f459cae-62b2-4f4c-b1fb-73ccd5172325" CreationDate="2011-07-30T17:36:02.143" UserId="6279" Comment="added 570 characters in body" Text="The question of a &quot;Good Idea&quot; comes down to what is of personal value to you. If putting chicken that has been discounted .5EUR takes up space that could be occupied in your freezer by Beef that has been discounted 1 EUR then it might not be a 'good idea'. On the other hand if you will never use that beef, but you will use the chicken then it becomes a better idea. Some of the considerations that might play into your personal calculus could be:&#xD;&#xA;&#xD;&#xA; - What else could occupy that space? (and, How big is the freezer?)&#xD;&#xA; - Chicken is not very seasonal, are there seasonal items that I might&#xD;&#xA;   be better served by freezing?&#xD;&#xA; - Will You Use the Chicken before it goes on sale again?&#xD;&#xA; - How much are you actually saving?&#xD;&#xA; - Are you likely to want to have the chicken on hand &quot;spontaneously&quot;?&#xD;&#xA;&#xD;&#xA;Personally I keep quite a bit of chicken on hand in my freezer, but more for the last reason than the monetary savings.&#xD;&#xA;&#xD;&#xA;As for duration, if you chicken is vacuum sealed then it should last in the freezer a year or slightly more, provided it was fresh when you put it to the freezer. Loosely wrapped chicken is more likely to 'freezer burn'. I doubt the nutritional value would change significantly from the freezing as much as from what ever cooking choice you make after thawing. &#xD;&#xA;&#xD;&#xA;If you are keeping chicken in the freezer longer than that you should perhaps reconsider your buying habits. *Keeping food in the freezer that long in a futures investment not a grocery decision*. ;o) " />
  <row Id="35195" PostHistoryTypeId="2" PostId="16508" RevisionGUID="80784908-2a98-428f-acf3-0cd29aeb145f" CreationDate="2011-07-30T17:38:38.287" UserId="5600" Text="I suggest you read [the transcript to the Good Eats show on freezing][1], or, better yet, find a copy of the episode to watch.  ([Good Eats][2] is an American TV show focusing on food science.)  Here are some relevant excerpts:&#xD;&#xA;&#xD;&#xA;&gt; [In the freezer,] any present bacteria are going to have a devil of a time finding the moisture they require to live, breed, survive. Since they themselves contain a considerable dose of H2O, freezing halts bacterial activity altogether, though some of the little beasties can survive to decompose another day.  **While it is in this frozen state, the meat will remain unspoiled for years**. But there's a problem. You see, home freezers work very slowly. That means that as those little H2Os start to line up inside, they'll create huge, sharp, jagged crystals that will rise up, slicing and dicing their way through cell walls, muscle fibers, and pretty much anything else that gets in the way.  Now while frozen, you won't notice this damage. **But when it comes time to thaw, all of those perforated cells will start to leak out moisture all over the place. It's called drip loss and it's not a sign of good eats.**&#xD;&#xA;&#xD;&#xA;Therefore, if you are buying the meat fresh (*i.e.*, it is not already frozen), then you need to take special care in how you freeze it:&#xD;&#xA;&#xD;&#xA;&gt; One good way to prevent drip loss is to freeze the target food very, very quickly to a very, very low temperature. So that instead of creating huge, jagged, nasty ice crystals, you get very, very tiny little ice crystals.&#xD;&#xA;&#xD;&#xA;The episode goes on to describe a process for freezing meats at home (basically, the idea is to use small pieces of meat, freeze them separately on a sheet tray, and then once they are frozen transfer them to a bag for long-term storage).&#xD;&#xA;&#xD;&#xA;Even though the meat will technically be safe to eat for years, there are a few caveats.  For one thing, the environment in the freezer is very dry.  That can cause moisture on the surface of the meats to [sublimate][3] and form ice crystals, otherwise known as [freezer burn][4].  This can be avoided by packaging the meat in a vacuum (*e.g.*, vacuum sealed bags), however, if you don't have a good vacuum sealer, I would suggest limiting their freezing to 6 or 8 months in order to avoid freezer burn.  Another reason to make sure you use an air-tight container is that fats are very good at picking up flavors of other items you might have in the freezer.&#xD;&#xA;&#xD;&#xA;I am fairly certain the &quot;fats will surely go bad&quot; claim is a myth, especially since [fat alone is a good preservative][5].  Perhaps you should ask that question on [Skeptics.SE][6].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.goodeatsfanpage.com/season12/freezer/frozen_cache_tran.htm&#xD;&#xA;  [2]: http://www.foodnetwork.com/good-eats/index.html&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Sublimation_%28phase_transition%29&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Freezer_burn&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Confit&#xD;&#xA;  [6]: http://skeptics.stackexchange.com/" />
  <row Id="35196" PostHistoryTypeId="2" PostId="16509" RevisionGUID="ccecc8c1-deb1-4cd1-98ef-a29478531287" CreationDate="2011-07-30T17:42:52.173" UserId="41" Text="There is *some* truth to this. Fats go [rancid][1], and in particular you're worried about rancidity due to oxidation here.  Freezers do not stop oxidation, but they do slow it down a lot.&#xD;&#xA;&#xD;&#xA;The main factors in oxidation are **light, heat, and metal**. Storing meat in a sealed freezer-safe (plastic) container or bag and using the smallest container possible will make the meat last a very long time - usually up to a year - before there is any noticeable rancidity.&#xD;&#xA;&#xD;&#xA;Obviously, lean meats such as chicken breasts will last longer than fatty meats such as pork, since the fat is what oxidizes.  Also, vacuum-sealing and/or the addition of [antioxidants][2] will practically prevent any significant oxidation - the former because oxidation needs oxygen, and the latter because the free radicals get absorbed before they can contribute to rancidity.&#xD;&#xA;&#xD;&#xA;Another concern is [freezer burn][3], which is also due to oxidation (along with dehydration). This is almost always caused by improper storage. It's only ever happened once in my freezer, and that was when I ran out of freezer bags and used a sandwich bag instead (so don't do that).&#xD;&#xA;&#xD;&#xA;Practically, for meat, oxidation in the freezer isn't really isn't a big concern if the food is properly stored, because very few people freeze meat for that long.  Plant products are different because they contain enzymes which give off ethylene gas, so exposure to anaerobic conditions (e.g. freezer storage) can lead to off colours and flavours. That's why pre-frozen fruits and vegetables have generally been [blanched][4] to kill the enzymes.&#xD;&#xA;&#xD;&#xA;Anyway, back to meat - freezing doesn't change any &quot;nutritional profile&quot; other than the supposed food safety issues associated with rancidity.  Just cook/eat it within a reasonable time and it's practically the same as fresh.&#xD;&#xA;&#xD;&#xA;  [1]: http://foodquality.wfp.org/FoodSpecifications/Shelflifeoffoods/Oxidation/tabid/472/Default.aspx&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Antioxidant&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Freezer_burn&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Blanching_(cooking)" />
  <row Id="35197" PostHistoryTypeId="6" PostId="16506" RevisionGUID="db8a22df-070a-4ef1-b103-cf0296c94510" CreationDate="2011-07-30T17:43:22.047" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;meat&gt;&lt;food-science&gt;&lt;freezing&gt;&lt;fats&gt;" />
  <row Id="35198" PostHistoryTypeId="5" PostId="16507" RevisionGUID="5fa0fb52-d86b-4123-b01e-e036682d1bc9" CreationDate="2011-07-30T17:45:52.653" UserId="41" Comment="deleted 41 characters in body; edited tags; edited title" Text="From time to buy, I buy too many bananas. For the future, I am considering refrigerating them instead of eating them, but [they turn black][1].&#xD;&#xA;&#xD;&#xA;How can I know whether a black banana is still edible?&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/5595/why-do-bananas-turn-black-in-the-refrigerator" />
  <row Id="35199" PostHistoryTypeId="4" PostId="16507" RevisionGUID="5fa0fb52-d86b-4123-b01e-e036682d1bc9" CreationDate="2011-07-30T17:45:52.653" UserId="41" Comment="deleted 41 characters in body; edited tags; edited title" Text="How do I know if a black banana is too old to be eaten?" />
  <row Id="35200" PostHistoryTypeId="6" PostId="16507" RevisionGUID="5fa0fb52-d86b-4123-b01e-e036682d1bc9" CreationDate="2011-07-30T17:45:52.653" UserId="41" Comment="deleted 41 characters in body; edited tags; edited title" Text="&lt;food-safety&gt;&lt;storage-method&gt;&lt;fruit&gt;&lt;bananas&gt;" />
  <row Id="35201" PostHistoryTypeId="2" PostId="16510" RevisionGUID="000c7cd2-7ef3-4791-bd4f-2bbd9f149e0f" CreationDate="2011-07-30T17:47:21.343" UserId="6884" Text="My mom's refrigerator drips water inside.  Is it because she is opening it too often, holding the door open, or is there another possible reason?  At times it's so bad there are pools of water.  She lives in Missouri where it has been extremely hot and  humid." />
  <row Id="35202" PostHistoryTypeId="1" PostId="16510" RevisionGUID="000c7cd2-7ef3-4791-bd4f-2bbd9f149e0f" CreationDate="2011-07-30T17:47:21.343" UserId="6884" Text="Refrigerator drips water inside" />
  <row Id="35203" PostHistoryTypeId="3" PostId="16510" RevisionGUID="000c7cd2-7ef3-4791-bd4f-2bbd9f149e0f" CreationDate="2011-07-30T17:47:21.343" UserId="6884" Text="&lt;refrigerator&gt;" />
  <row Id="35204" PostHistoryTypeId="2" PostId="16511" RevisionGUID="04cda9fd-fcbb-49df-9921-df80efdce59c" CreationDate="2011-07-30T17:47:31.607" UserId="41" Text="This tag has been identified as a [problem tag][1] for the following reasons and will eventually be eliminated or merged into [tag:please-remove-this-tag]:&#xD;&#xA;&#xD;&#xA;  1. Its literal meaning does not refer to a legitimate area of specialization.&#xD;&#xA;  2. Its scope is unclear and could potentially include most of the questions on this site.&#xD;&#xA;  3. It has a demonstrated historical pattern of arbitrary and inconsistent application.&#xD;&#xA;&#xD;&#xA;Tags with these characteristics are not useful because they fail to perform the essential tag functions:&#xD;&#xA;&#xD;&#xA;  1. Identify the intended audience for a specific class of questions;&#xD;&#xA;  2. Provide a reliable way to watch an area of personal interest/importance;&#xD;&#xA;  3. Act as a signpost for new members unsure of how to properly tag questions.&#xD;&#xA;&#xD;&#xA;Please do not add this tag to any new or existing questions.  If you see a question on the front page with this tag, please remove and/or retag it.&#xD;&#xA;&#xD;&#xA;  [1]: http://meta.cooking.stackexchange.com/q/970/41" />
  <row Id="35205" PostHistoryTypeId="2" PostId="16512" RevisionGUID="52cab0fe-71a6-4961-9812-b89ef9fb5386" CreationDate="2011-07-30T17:47:31.607" UserId="41" Text="Legacy tag which will soon be purged. Please do not use it." />
  <row Id="35206" PostHistoryTypeId="6" PostId="16505" RevisionGUID="e785f9b0-1366-46ee-a250-959d4a5ca73d" CreationDate="2011-07-30T17:48:20.890" UserId="41" Comment="edited tags" Text="&lt;chicken&gt;&lt;freezing&gt;&lt;soup&gt;&lt;budget-cooking&gt;" />
  <row Id="35207" PostHistoryTypeId="6" PostId="16503" RevisionGUID="88f7c1b5-2e14-40df-a64f-b1db75cbed28" CreationDate="2011-07-30T17:49:30.173" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;freezing&gt;&lt;budget-cooking&gt;" />
  <row Id="35208" PostHistoryTypeId="2" PostId="16513" RevisionGUID="be3bf37d-9c9c-4002-b559-b0c0640329c6" CreationDate="2011-07-30T17:50:33.140" UserId="6345" Text="Open it up.  If it's soft and pale brown or darker inside too, it's overripe and no longer good for eating straight; however, it can be used in baking, banana bread, or smoothies.  Once it's black, the banana is garbage.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35209" PostHistoryTypeId="25" PostId="16500" RevisionGUID="7e2710d6-0375-46de-8701-b17f618dfb04" CreationDate="2011-07-30T17:55:56.860" Comment="http://twitter.com/#!/StackCooking/status/97364819946123265" />
  <row Id="35210" PostHistoryTypeId="2" PostId="16514" RevisionGUID="ca4a7130-6984-4d56-ac48-f606afea362f" CreationDate="2011-07-30T18:24:47.283" UserId="6241" Text="Warm moist air goes into the fridge and condenses. This is where you get the moisture. Normally, there's a drain, perhaps below the veggie drawers, that ducts the excess moisture away to a tray below the evaporator coils. &#xD;&#xA;&#xD;&#xA;It's common to have this drain clog. You can try pouring in boiling water to clear it, but you may overflow the bottom tray and need a mop.&#xD;&#xA;&#xD;&#xA;You can also try soft copper wire, like 14 gauge stripped electrical wire, which should not poke any holes in anything yet still be stiff enough to clear the jam." />
  <row Id="35211" PostHistoryTypeId="2" PostId="16515" RevisionGUID="192d33a7-c7c6-41bc-befc-5468caa3a016" CreationDate="2011-07-30T19:15:42.310" UserId="611" Text="The dates you have are probably brahi, whereas the ones you remember eating before are medjhoul. These are different types of dates, and have slightly different flavour profiles.&#xD;&#xA;&#xD;&#xA;As for storage, they should be fine for a few days at room temperature. For anything longer than that, they should be kept in the fridge, particularly if you live somewhere hot/humid.&#xD;&#xA;I also vaguely remember an old Israeli habit of eating yellow dates frozen, or after a few minutes out of the freezer.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35212" PostHistoryTypeId="2" PostId="16516" RevisionGUID="ad6207ec-2629-486e-990e-e53b3f1c84e7" CreationDate="2011-07-30T19:27:32.830" UserId="6499" Text="I wouldn't eat a black banana.  I do the same thing you do.  I buy extra, and then I freeze them.  When they are in the freezer they turn black, and then I make it into banana bread.  Personally, I think the bread tastes better when you do it that way." />
  <row Id="35213" PostHistoryTypeId="5" PostId="16504" RevisionGUID="a9000b1e-a415-4f00-97fa-314f0dccebee" CreationDate="2011-07-30T20:34:30.190" UserId="6279" Comment="added 4 characters in body" Text="The question of a &quot;Good Idea&quot; comes down to what is of personal value to you. If putting chicken that has been discounted .5EUR takes up space that could be occupied in your freezer by Beef that has been discounted 1 EUR then it might not be a 'good idea'. On the other hand if you will never use that beef, but you will use the chicken then it becomes a better idea. Some of the considerations that might play into your personal calculus could be:&#xD;&#xA;&#xD;&#xA; - What else could occupy that space? (and, How big is the freezer?)&#xD;&#xA; - Chicken is not very seasonal, are there seasonal items that I might&#xD;&#xA;   be better served by freezing?&#xD;&#xA; - Will You Use the Chicken before it goes on sale again?&#xD;&#xA; - How much are you actually saving?&#xD;&#xA; - Are you likely to want to have the chicken on hand &quot;spontaneously&quot;?&#xD;&#xA;&#xD;&#xA;Personally I keep quite a bit of chicken on hand in my freezer, but more for the last reason than the monetary savings.&#xD;&#xA;&#xD;&#xA;As for duration, if you chicken is vacuum sealed then it should last in the freezer a year or slightly more, provided it was fresh when you put it to the freezer. Loosely wrapped chicken is more likely to 'freezer burn'. I doubt the nutritional value would change significantly from the freezing as much as from what ever cooking choice you make after thawing. &#xD;&#xA;&#xD;&#xA;If you are keeping chicken in the freezer longer than that you should perhaps reconsider your buying habits. &#xD;&#xA;&#xD;&#xA;*Keeping food in the freezer that long is a futures investment not a grocery decision*. ;o) " />
  <row Id="35214" PostHistoryTypeId="2" PostId="16517" RevisionGUID="1d43ab6a-c767-4c5e-b6a1-d3a995af4b17" CreationDate="2011-07-30T20:52:40.380" UserId="2954" Text="Local farmers are currently dumping tomatoes with about 0.5EUR per kg. It is a very low price. I know how to branch small things but tomatoes are large. The video [here][1] mentioned to use C-vitamin against the enzymes and sugar against crystallization. It also instructed to cut larger fruits into pieces to increase the area. Does it work with tomatoes with so much juice?&#xD;&#xA;&#xD;&#xA;Is it possible to freeze them for winter and how? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16503/good-idea-to-buy-discount-meat-for-freezing/16508#16508" />
  <row Id="35215" PostHistoryTypeId="1" PostId="16517" RevisionGUID="1d43ab6a-c767-4c5e-b6a1-d3a995af4b17" CreationDate="2011-07-30T20:52:40.380" UserId="2954" Text="Freezing Tomatoes for Winter?" />
  <row Id="35216" PostHistoryTypeId="3" PostId="16517" RevisionGUID="1d43ab6a-c767-4c5e-b6a1-d3a995af4b17" CreationDate="2011-07-30T20:52:40.380" UserId="2954" Text="&lt;freezing&gt;&lt;tomatoes&gt;" />
  <row Id="35217" PostHistoryTypeId="25" PostId="16479" RevisionGUID="6fc17f36-e82a-4aea-9af8-bcf6d6cd5468" CreationDate="2011-07-30T20:55:56.620" Comment="http://twitter.com/#!/StackCooking/status/97410117598855168" />
  <row Id="35218" PostHistoryTypeId="2" PostId="16518" RevisionGUID="b788a80a-9e99-42dc-9f16-eabb8320f5f3" CreationDate="2011-07-30T21:21:48.680" UserId="6886" Text="I'm moving house soon, and the kitchen needs a complete re-fit. I've always been disappointed with the power of my current gas hob, where even the 'fast' ring is only 3kW, and while looking for a more powerful hob noticed that you can get commercial oven ranges for much the same price as decent domestic equipment.&#xD;&#xA;&#xD;&#xA;For example, the Lincat OG7002/N has 6 x 6.1kW burners and can be picked up for little over £1000 if you shop around.&#xD;&#xA;&#xD;&#xA;I realise that the commercial oven ranges tend to be a bit deeper than normal domestic kitchen equipment (~700mm rather than 600mm) but assuming that can be designed around, are there any other potential problems with installing a commercial oven range in the home?&#xD;&#xA;" />
  <row Id="35219" PostHistoryTypeId="1" PostId="16518" RevisionGUID="b788a80a-9e99-42dc-9f16-eabb8320f5f3" CreationDate="2011-07-30T21:21:48.680" UserId="6886" Text="Is it possible to use a commercial oven range in the home?" />
  <row Id="35220" PostHistoryTypeId="3" PostId="16518" RevisionGUID="b788a80a-9e99-42dc-9f16-eabb8320f5f3" CreationDate="2011-07-30T21:21:48.680" UserId="6886" Text="&lt;equipment&gt;&lt;oven&gt;" />
  <row Id="35221" PostHistoryTypeId="2" PostId="16519" RevisionGUID="8fa197c9-88c6-4c59-be7f-159ff721a541" CreationDate="2011-07-30T21:56:38.253" UserId="4442" Text="When I freeze tomatoes, the main thing I worry about is getting the skin off. To do this, score the bottom with an X, then blanch. After cooling in ice water, pull the skin off. I haven't ever worried about the details you mention, or about cutting them up, and I have had great success." />
  <row Id="35222" PostHistoryTypeId="2" PostId="16520" RevisionGUID="7f058e12-355a-4ae7-8c77-1ee89a976fa7" CreationDate="2011-07-30T22:00:36.463" UserId="2174" Text="I was thinking of making a pizza with the following ingredients which I found on [reddit.com][1].  I'm looking for a dream team of herbs, spices and mushrooms to complete this.&#xD;&#xA;&#xD;&#xA; - Sun dried tomato and garlic sauce&#xD;&#xA; - Extra Cheese&#xD;&#xA; - Onions&#xD;&#xA; - Mushroom&#xD;&#xA; - Roquito Peppers&#xD;&#xA; - Tandoori Chicken&#xD;&#xA; - Chorizo (Optional)&#xD;&#xA; - Herbs&#xD;&#xA;&#xD;&#xA;What kind of mushrooms would you use?  I was also wondering if anyone had any ideas for the herbs besides fresh basil, and oregano?&#xD;&#xA;  [1]: http://www.reddit.com/r/IAmA/comments/j487a/iama_former_45_year_veteran_dominos_pizza/c2900c0" />
  <row Id="35223" PostHistoryTypeId="1" PostId="16520" RevisionGUID="7f058e12-355a-4ae7-8c77-1ee89a976fa7" CreationDate="2011-07-30T22:00:36.463" UserId="2174" Text="What's the best kind of mushroom to put on a pizza?" />
  <row Id="35224" PostHistoryTypeId="3" PostId="16520" RevisionGUID="7f058e12-355a-4ae7-8c77-1ee89a976fa7" CreationDate="2011-07-30T22:00:36.463" UserId="2174" Text="&lt;pizza&gt;&lt;herbs&gt;&lt;mushrooms&gt;" />
  <row Id="35225" PostHistoryTypeId="2" PostId="16521" RevisionGUID="c960898b-201e-4099-b12b-c9c75d72a1be" CreationDate="2011-07-30T22:15:53.683" UserId="641" Text="Why not? The only limit is what you are willing to spend on electricity and such. If you're not happy with 3Kw, go for 6Kw." />
  <row Id="35226" PostHistoryTypeId="2" PostId="16522" RevisionGUID="a1e47e7c-3188-45b1-924f-9a9ce13552cc" CreationDate="2011-07-30T22:57:32.133" UserId="641" Text="I can't say anything about the first question, but a few months in the freezer won't make it a dangerous eat, IMO.&#xD;&#xA;&#xD;&#xA;You should defreeze the chicken, preferably, overnight in the fridge in the plastic wrap you used in the freezer.&#xD;&#xA;&#xD;&#xA;If you don't have time, just dump it in cold water and bring to a boil. Some say over a high heat, others over a low heat. I say, high heat goes faster so it should be watched more closely. You have to prevent the rolling boil and go for the simmer. And scope the foam of the water (around 70ºC).&#xD;&#xA;&#xD;&#xA;Do not put the chicken in hot water.&#xD;&#xA;&#xD;&#xA;I have no idea how a frozen defrozen chicken differs from an unfrozen chicken." />
  <row Id="35227" PostHistoryTypeId="2" PostId="16523" RevisionGUID="2fbf29cb-e8b5-44c2-b418-4c6cab9b90bc" CreationDate="2011-07-30T23:04:25.980" UserId="4638" Text="You seem to be speaking of gas, but I am not entirely sure. Gas might be easier. A commercial electric oven needs more electricity than usual, in Europe they go on a 380 V line. I don't know if there are 380 V lines in the USA, I think I remember seeing somewhere that they manage it somehow with 240 V for commercial. &#xD;&#xA;&#xD;&#xA;The other point is that there may be regulations. You are not allowed to operate any electric or gas device you want to. This is why you can't import a range meant for sale in another part of the world. I think ranges must pass some tests after they are installed in a kitchen, and I can imagine that the safety criteria and maybe even the overall legality differ between home and commercial type ranges. So you should clear that with your regulation body (I have no idea who this might be, just that they exist) before you spend any money. &#xD;&#xA;&#xD;&#xA;A completely different thing to consider is that there is an optimal temperature for preparing most kinds of food. If you are making steak on a 3 kW burner turned all the way up, you are doing it very wrong. A stronger burner won't give you steak faster, it will give you raw meat with a charred shell. There are foods which need the high temperature (anything prepared by strong boiling or deep frying, some stir-fry dishes), but for normal cooking amounts of them (4-6 portions at once), a 3 kW gas burner is more than adequate. You will need more power if you are preparing bigger batches at once. If not, the problem may be with your cooking method and not the burner. " />
  <row Id="35228" PostHistoryTypeId="25" PostId="16510" RevisionGUID="c069fbc9-60d7-47f2-b04c-9eacde905d08" CreationDate="2011-07-30T23:55:56.923" Comment="http://twitter.com/#!/StackCooking/status/97455415905882112" />
  <row Id="35229" PostHistoryTypeId="2" PostId="16524" RevisionGUID="72f8b77f-4e89-4ec8-9efb-54c3c67917a6" CreationDate="2011-07-31T01:23:22.207" UserId="3819" Text="Not the question you asked, but properly done tandoori chicken or Mexican chorizo will completely mask all of the other flavors you list.  Subbing a simple grilled chicken and Spanish chorizo makes for a nice savory pizza (indeed, I had just that pizza last night, without chorizo).  In that case, simple white, button, or crimini mushrooms (the latter sometime sold as &quot;baby portabello&quot;) will give a nice earthy note without breaking the bank.   Saute' them before putting them on the pizza for maximal flavor and minimal chewiness." />
  <row Id="35230" PostHistoryTypeId="2" PostId="16525" RevisionGUID="de708e17-8689-4d74-8939-d2baf88070b9" CreationDate="2011-07-31T01:36:29.823" UserId="6887" Text="It will lock with the head raised. There doesn't appear to be anything obstructing it from sitting flat, but it doesn't want to lock.&#xD;&#xA;&#xD;&#xA;I hope this isn't off topic.&#xD;&#xA;&#xD;&#xA;Thx." />
  <row Id="35231" PostHistoryTypeId="1" PostId="16525" RevisionGUID="de708e17-8689-4d74-8939-d2baf88070b9" CreationDate="2011-07-31T01:36:29.823" UserId="6887" Text="My KitchenAid mixer head will not lock in the down position, how can I rectify this?" />
  <row Id="35232" PostHistoryTypeId="3" PostId="16525" RevisionGUID="de708e17-8689-4d74-8939-d2baf88070b9" CreationDate="2011-07-31T01:36:29.823" UserId="6887" Text="&lt;equipment&gt;" />
  <row Id="35233" PostHistoryTypeId="2" PostId="16526" RevisionGUID="0156ce2f-5858-4a9e-9825-2055a7601a85" CreationDate="2011-07-31T02:47:44.120" UserId="6888" Text="just put sugar in a pan and let it melt. then pour it over the creme and refrigerate it so it hardens&#xD;&#xA;" />
  <row Id="35234" PostHistoryTypeId="2" PostId="16527" RevisionGUID="693e1cd8-df3f-4f89-86f8-c7391e8d82a6" CreationDate="2011-07-31T02:54:27.187" UserId="6889" Text="What are examples of cooking practices and recipes that have been obsoleted by economics and technology and yet persist to this day because of tradition?&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing if a particular popular cooking practice or recipe is no longer practical and should be updated.  For example if heat and cooking time were used to make large chunks of meat tender but the recipe would be equally good if a food processor were used to shred the meat.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are pre-washed lettuces or salad greens or the use of a microwave to substitute in a certain part of a larger recipe.  I am interested in knowing if there are less obvious updates that ought to be considered where tradition is still holding sway.  Specifically, I am not asking about modifications to practices and recipes that yield a clearly less satisfying result for the sake of lowering food expense.  " />
  <row Id="35235" PostHistoryTypeId="1" PostId="16527" RevisionGUID="693e1cd8-df3f-4f89-86f8-c7391e8d82a6" CreationDate="2011-07-31T02:54:27.187" UserId="6889" Text="what are examples of cooking practices and recipes that have been obsoleted by economics and technology?" />
  <row Id="35236" PostHistoryTypeId="3" PostId="16527" RevisionGUID="693e1cd8-df3f-4f89-86f8-c7391e8d82a6" CreationDate="2011-07-31T02:54:27.187" UserId="6889" Text="&lt;equipment&gt;&lt;kitchen&gt;&lt;cost&gt;&lt;recipe-modifications&gt;" />
  <row Id="35237" PostHistoryTypeId="5" PostId="16527" RevisionGUID="f181522a-b11d-4b6c-a38d-4f1ca2538c35" CreationDate="2011-07-31T03:03:38.037" UserId="6889" Comment="added 19 characters in body" Text="What are examples of cooking practices and recipes that have been obsoleted by economics and technology and yet persist to this day because of tradition?&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing if a particular popular cooking practice or recipe is no longer practical and should be updated.  For example if heat and cooking time were used to make large chunks of meat tender but the recipe would be equally good if a food processor were used to shred the meat.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are delicious canned foods, pre-washed lettuces or salad greens, or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in knowing if there are less obvious updates that ought to be considered where tradition is still holding sway.  Where and how should new methods or products be substituted without loss of quality?  Specifically, I am not asking about modifications to practices and recipes that yield a clearly less satisfying result for the sake of lowering food expense.  " />
  <row Id="35238" PostHistoryTypeId="2" PostId="16528" RevisionGUID="0b004ae3-37cf-401a-9250-4f0115750f1d" CreationDate="2011-07-31T04:03:05.613" UserId="6891" Text="Is there a general place (database) where I can find expiration dates of food products sold by retailers like Walmart, Albertsons etc?" />
  <row Id="35239" PostHistoryTypeId="1" PostId="16528" RevisionGUID="0b004ae3-37cf-401a-9250-4f0115750f1d" CreationDate="2011-07-31T04:03:05.613" UserId="6891" Text="Expiration dates of food items" />
  <row Id="35240" PostHistoryTypeId="3" PostId="16528" RevisionGUID="0b004ae3-37cf-401a-9250-4f0115750f1d" CreationDate="2011-07-31T04:03:05.613" UserId="6891" Text="&lt;storage-lifetime&gt;" />
  <row Id="35241" PostHistoryTypeId="2" PostId="16529" RevisionGUID="27fc70b3-8b8f-4086-a85f-ea007f661fc8" CreationDate="2011-07-31T05:17:27.190" UserId="6563" Text="Lift the head all the way up.  On the top of the stand, just next to the mixer itself you will see a little square hole.  Check if that hole is obstructed.&#xD;&#xA;&#xD;&#xA;If it looks clear, then check that the set screw on the right side of the stand is not missing (as suggested [here][1])&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fixya.com/support/t9181265-mixer_will_not_lock" />
  <row Id="35242" PostHistoryTypeId="25" PostId="16527" RevisionGUID="d2cc8ea4-ac70-4a55-b2ab-d56f5c653170" CreationDate="2011-07-31T05:55:58.457" Comment="http://twitter.com/#!/StackCooking/status/97546017364389888" />
  <row Id="35243" PostHistoryTypeId="5" PostId="16527" RevisionGUID="94a21594-d159-4f0d-aada-b3008ecc619a" CreationDate="2011-07-31T07:18:16.117" UserId="6889" Comment="deleted 264 characters in body; edited title" Text="Give me one answer of a cooking practice or recipe that has been obsoleted by economics or technology and yet persists to this day because of tradition.&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated.  For example if heat and cooking time were used to make large chunks of meat tender but the recipe would be equally good if a food processor were used to shred the meat.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are delicious canned foods, pre-washed lettuces or salad greens, or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in a less obvious update that ought to be considered where tradition is still holding sway.  " />
  <row Id="35244" PostHistoryTypeId="4" PostId="16527" RevisionGUID="94a21594-d159-4f0d-aada-b3008ecc619a" CreationDate="2011-07-31T07:18:16.117" UserId="6889" Comment="deleted 264 characters in body; edited title" Text="Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology" />
  <row Id="35245" PostHistoryTypeId="2" PostId="16530" RevisionGUID="0728521a-8188-47ee-ba47-817f17035fac" CreationDate="2011-07-31T07:19:43.237" UserId="4386" Text="I bought two 2-pound bags of frozen 51-60 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated.&#xD;&#xA;&#xD;&#xA;               Bag 1          Bag 2&#xD;&#xA;    buoyancy   sink           float&#xD;&#xA;    color      pure white     slightly brownish&#xD;&#xA;    marking    66H/15TT/976   668/21TT/0H354&#xD;&#xA;&#xD;&#xA;I assume one of them is not nearly so fresh as the other, or possibly has been frozen and thawed multiple times. I did some searching but couldn't find any real help.&#xD;&#xA;&#xD;&#xA;Assuming that one is not so fresh, I would like to return it to the store. But which one? I'm guessing the floating and darker color indicate a more advanced state of decomposition, but your input is appreciated. I'd like to have ammunition at the store in case they question me." />
  <row Id="35246" PostHistoryTypeId="1" PostId="16530" RevisionGUID="0728521a-8188-47ee-ba47-817f17035fac" CreationDate="2011-07-31T07:19:43.237" UserId="4386" Text="Thawed shrimp floating vs. sinking" />
  <row Id="35247" PostHistoryTypeId="3" PostId="16530" RevisionGUID="0728521a-8188-47ee-ba47-817f17035fac" CreationDate="2011-07-31T07:19:43.237" UserId="4386" Text="&lt;shrimp&gt;" />
  <row Id="35248" PostHistoryTypeId="5" PostId="16527" RevisionGUID="8453fa54-4a16-4000-bd1f-afec3e6291f5" CreationDate="2011-07-31T07:34:46.740" UserId="6889" Comment="added 101 characters in body" Text="Give me one answer of a cooking practice or recipe that has been obsoleted by economics or technology and yet persists to this day because of tradition.&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated.  For example if beef bourguignon were made with shredded beef and chunkier vegetables, you might reduce the cooking time and it would still have the satisfying connotations of a knife-and-fork type of dinner that gives you the great taste of pinot noir with less hassle.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are delicious canned foods, pre-washed lettuces or salad greens, or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in a less obvious update that ought to be considered where tradition is still holding sway.  " />
  <row Id="35249" PostHistoryTypeId="5" PostId="16527" RevisionGUID="1da4ab41-d906-4332-a8fe-6aeb4d15f35b" CreationDate="2011-07-31T07:40:21.213" UserId="6889" Comment="added 8 characters in body" Text="Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition.&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated.  For example if beef bourguignon were made with shredded beef out of a food processor but chunkier vegetables, you might reduce the cooking time and it would still have the satisfying connotations of a knife-and-fork type of dinner that gives you the taste of pinot noir with less hassle.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are delicious canned foods, pre-washed lettuces or salad greens, or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in a less obvious update that ought to be considered where tradition is still holding sway.  " />
  <row Id="35250" PostHistoryTypeId="5" PostId="16527" RevisionGUID="11ae36a3-d6ce-4c8a-9627-9277108747a3" CreationDate="2011-07-31T07:46:26.373" UserId="6889" Comment="added 38 characters in body" Text="Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition.&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated.  For example if beef bourguignon were made with shredded beef out of a food processor but chunkier vegetables, you might reduce the cooking time and it would still have the satisfying connotations of a knife-and-fork type of dinner that gives you the taste of pinot noir.  Same taste, still need a knife, less hassle, quicker.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are delicious canned foods, pre-washed lettuces or salad greens, or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in a less obvious update that ought to be considered where tradition is still holding sway.  " />
  <row Id="35251" PostHistoryTypeId="2" PostId="16531" RevisionGUID="f6c4f511-0832-4c7f-a210-70e51d348942" CreationDate="2011-07-31T08:53:45.323" UserId="641" Text="[According to McGee][1], you can make spaghetti with far less water than usual. I think this answers all the above premises. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2009/02/25/dining/25curi.html" />
  <row Id="35252" PostHistoryTypeId="25" PostId="16520" RevisionGUID="43ebd77f-5d00-4cb8-8501-fb759cd82da4" CreationDate="2011-07-31T08:55:58.327" Comment="http://twitter.com/#!/StackCooking/status/97591315440734208" />
  <row Id="35253" PostHistoryTypeId="2" PostId="16532" RevisionGUID="dc5dc24a-4a07-4e3e-a485-489bbd6f87f3" CreationDate="2011-07-31T09:24:06.643" UserId="6168" Text="I read somewhere on this site that Kidney beans contains toxins so it is necessary to soak them. I soak them too overnight, but then I use the same water for cooking them. The water in question turns red after the beans are soaked. I do not throw away that water since it contains the taste, proteins, vitamins etc. of the beans. &#xD;&#xA;Haven't cooked beans yet with the fresh water, is the taste affected when cooked with fresh water. Am I doing wrong?" />
  <row Id="35254" PostHistoryTypeId="1" PostId="16532" RevisionGUID="dc5dc24a-4a07-4e3e-a485-489bbd6f87f3" CreationDate="2011-07-31T09:24:06.643" UserId="6168" Text="Is it problematic to use the water in which the Pinto beans are soaked, for cooking the Pinto beans?" />
  <row Id="35255" PostHistoryTypeId="3" PostId="16532" RevisionGUID="dc5dc24a-4a07-4e3e-a485-489bbd6f87f3" CreationDate="2011-07-31T09:24:06.643" UserId="6168" Text="&lt;beans&gt;" />
  <row Id="35256" PostHistoryTypeId="5" PostId="16527" RevisionGUID="425579b4-ef14-4ae6-aec7-30f4ced2807b" CreationDate="2011-07-31T09:26:04.520" UserId="6889" Comment="added 55 characters in body" Text="Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition.&#xD;&#xA;&#xD;&#xA;I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated.  For example if beef bourguignon were made with shredded beef out of a food processor but chunkier vegetables, you might reduce the cooking time and it would still have the satisfying connotations of a knife-and-fork type of dinner that gives you the taste of pinot noir.  Same taste, still need a knife, less hassle, quicker.  For a recipe to be &quot;equally good&quot; presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.  &#xD;&#xA;&#xD;&#xA;Obvious examples are canned ingredients, pre-washed lettuces or salad greens (cheaper than your time is worth), or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe.  I am interested in a less obvious update that ought to be considered where tradition is still holding sway.  " />
  <row Id="35257" PostHistoryTypeId="2" PostId="16533" RevisionGUID="d35be9ab-eb7d-4e04-96ad-cc366707f495" CreationDate="2011-07-31T10:45:24.890" UserId="6893" Text="I would like to make muffins that have that Spilled over look that shop bought muffins have, no matter what I do they always have a flat look or only just reach the top of the paper cases.  Can anyone help?" />
  <row Id="35258" PostHistoryTypeId="1" PostId="16533" RevisionGUID="d35be9ab-eb7d-4e04-96ad-cc366707f495" CreationDate="2011-07-31T10:45:24.890" UserId="6893" Text="How do I make muffins Spill over papeer cases an rise more?" />
  <row Id="35259" PostHistoryTypeId="3" PostId="16533" RevisionGUID="d35be9ab-eb7d-4e04-96ad-cc366707f495" CreationDate="2011-07-31T10:45:24.890" UserId="6893" Text="&lt;muffins&gt;" />
  <row Id="35260" PostHistoryTypeId="2" PostId="16534" RevisionGUID="5ccb66a1-f3ce-4aca-b623-3aa9f0b5df6b" CreationDate="2011-07-31T11:03:15.213" UserId="6468" Text="There is similar question and it has accepted answer http://cooking.stackexchange.com/q/4192/6468 . I can't comment so I added it this way." />
  <row Id="35261" PostHistoryTypeId="2" PostId="16535" RevisionGUID="4bd06710-47da-44d3-b92b-7001224558f1" CreationDate="2011-07-31T11:07:24.947" UserId="6468" Text="Eggs seem to be used to glue ingredients together. I want to know the logic behind amount of eggs used, I do not want to just follow the recepts. From what can I derive what amount of eggs to use?&#xD;&#xA;&#xD;&#xA;Thank You. :)" />
  <row Id="35262" PostHistoryTypeId="1" PostId="16535" RevisionGUID="4bd06710-47da-44d3-b92b-7001224558f1" CreationDate="2011-07-31T11:07:24.947" UserId="6468" Text="What is logic behind amount of eggs to add?" />
  <row Id="35263" PostHistoryTypeId="3" PostId="16535" RevisionGUID="4bd06710-47da-44d3-b92b-7001224558f1" CreationDate="2011-07-31T11:07:24.947" UserId="6468" Text="&lt;eggs&gt;" />
  <row Id="35264" PostHistoryTypeId="5" PostId="16533" RevisionGUID="693b5279-0b78-49c6-bd3c-ed3d995b9a4b" CreationDate="2011-07-31T12:20:36.633" UserId="41" Comment="added 60 characters in body; edited tags; edited title" Text="I would like to make muffins that have that &quot;spilled over&quot; look that shop bought muffins have, but no matter what I do, the ones I make always look flat or only just reach the top of the paper cases.&#xD;&#xA;&#xD;&#xA;What can I do to make the muffins rise more and have wide tops?" />
  <row Id="35265" PostHistoryTypeId="4" PostId="16533" RevisionGUID="693b5279-0b78-49c6-bd3c-ed3d995b9a4b" CreationDate="2011-07-31T12:20:36.633" UserId="41" Comment="added 60 characters in body; edited tags; edited title" Text="Why don't my muffins rise and develop tops properly?" />
  <row Id="35266" PostHistoryTypeId="6" PostId="16533" RevisionGUID="693b5279-0b78-49c6-bd3c-ed3d995b9a4b" CreationDate="2011-07-31T12:20:36.633" UserId="41" Comment="added 60 characters in body; edited tags; edited title" Text="&lt;baking&gt;&lt;muffins&gt;" />
  <row Id="35267" PostHistoryTypeId="2" PostId="16536" RevisionGUID="ae597cc0-ce8f-45dd-81c5-3af6d8f7461a" CreationDate="2011-07-31T12:43:55.357" UserId="41" Text="There are many reasons why muffins might not rise as expected; I'll list the ones I know of in order of probability:&#xD;&#xA;&#xD;&#xA;  1. Over-mixing the batter.  You'll know that you've done this if the muffins also turn out tough and chewy.  This prevents rising because the gluten network is too tight to expand around the gas bubbles.&#xD;&#xA;&#xD;&#xA;  2. *Under-mixing* the batter.  You have to develop *some* gluten, otherwise there's nothing to trap the gas bubbles and the muffins will just deflate before they get any rise.  It's a lot easier to over-mix than under-mix, but if you drastically under-mix and don't even bother to get all the dry ingredients wet, then you won't get any leavening action at all.&#xD;&#xA;&#xD;&#xA;  3. Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.  You should be able to see *some* bubbling action before you pop the muffins in the oven; if you don't, you might have this problem.&#xD;&#xA;&#xD;&#xA;  4. Improper substitution of baking soda for baking powder.  A lot of people think these are the same, but they aren't.  Both use sodium bicarbonate, which is what produces the CO&lt;sub&gt;2&lt;/sub&gt; bubbles but needs an *acid* in order to do it.  Baking soda is intended to be used with mixtures that are already acidic; baking powder has an built-in acidifier, usually cream of tartar, which reacts with the water as soon as you incorporate it.  If you ever substitute baking soda for baking powder, you need to add cream of tartar or some other acid/acidifier.&#xD;&#xA;&#xD;&#xA;  5. Not resting the batter, **or** resting too long.  If you use double-action baking powder (the norm, e.g. Magic brand) then you are supposed to rest for 5-10 minutes to allow for the first action.  If you use single-action baking powder, you *must* get those muffins into the oven *right away* or they'll start to collapse.&#xD;&#xA;&#xD;&#xA;  6. Finally, and this might be stating the obvious - **not filling the tins enough**.  It's possible that the muffins are rising just fine, but they're not supposed to double in size like bread or triple like pastries; you should be filling the tins at least &lt;sup&gt;3&lt;/sup&gt;/&lt;sub&gt;4&lt;/sub&gt; of the way up if you want tops." />
  <row Id="35268" PostHistoryTypeId="10" PostId="16527" RevisionGUID="21b6d6ff-6756-4398-9fad-b74095c074ac" CreationDate="2011-07-31T12:49:46.083" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:3203,&quot;DisplayName&quot;:&quot;TFD&quot;},{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35269" PostHistoryTypeId="6" PostId="16527" RevisionGUID="f7a0d668-bf9f-4150-8e74-6c5e0c32ea0a" CreationDate="2011-07-31T12:50:07.580" UserId="41" Comment="edited tags" Text="&lt;shortcuts&gt;" />
  <row Id="35270" PostHistoryTypeId="25" PostId="16517" RevisionGUID="397eda64-4467-46a1-ae6e-54201e39dd11" CreationDate="2011-07-31T14:55:57.807" Comment="http://twitter.com/#!/StackCooking/status/97681912612651009" />
  <row Id="35271" PostHistoryTypeId="2" PostId="16537" RevisionGUID="5e079e9c-90fc-4697-a552-025203b335b1" CreationDate="2011-07-31T17:53:06.820" UserId="4194" Text="The toxin in kidney beans is destroyed by boiling for around ten minutes, which no doubt holds true for any toxin in the water as well. So there should be no problem with using the soaking water to cook the beans, provided you cook them properly." />
  <row Id="35272" PostHistoryTypeId="2" PostId="16538" RevisionGUID="59f21ef4-b8b4-4899-8f1c-198f650de461" CreationDate="2011-07-31T18:03:26.133" UserId="304" Text="Freezing tomatoes is way less work than canning them, so we used to do it when I was a child. I find that it's more work to use them, though, so I personally like to can excess tomatoes. I used to have an August or September canning weekend with a friend and we would put away bushels of them!&#xD;&#xA;&#xD;&#xA;Freezing as it was done in my house was trivially easy. Put the tomatoes on a cookie sheet and put them in the freezer. Later, when they are hard like billiard balls, put them into a zipper bag and reclaim your cookie sheet. To use them, add them to something like spaghetti sauce or chili where they will defrost and fall apart into the sauce. Mushiness was kind of a feature. If that's not what you use tomatoes for, consider canning instead. But if it is, relax and do it the easy way." />
  <row Id="35273" PostHistoryTypeId="5" PostId="16484" RevisionGUID="abb8969d-1e7e-4304-b42c-cc75edef2745" CreationDate="2011-07-31T18:14:41.577" UserId="304" Comment="Formatted list, fixed &quot;dissolve&quot;" Text="********&#xD;&#xA;A simple way to get &quot;more&quot; out of your salt, is to start with BIG crystals, and coat them gently in oil before sprinkling them over the food. That way they do not melt on contact with the food as they are protected from the water by the film of oil , and add a awesome crunchy texture to the serving. &#xD;&#xA;********&#xD;&#xA;&#xD;&#xA;Technically I think that your question is more chemistry related and not directly cooking related.&#xD;&#xA;&#xD;&#xA;I can give you a few hints no what you can do to get crystals, but a chemist should be able to give you a lot better advice.&#xD;&#xA;&#xD;&#xA;First, making the salt water solution:&#xD;&#xA;&#xD;&#xA; 1. Get distilled or at least demineralized water. You do not want to&#xD;&#xA;    add random minerals that are dissolved in water to your salt :)&#xD;&#xA; 2. Make a saturated solution of salt-water at a high temperature ...&#xD;&#xA;    something like 90-95C (~194-203F). The idea is that at higher&#xD;&#xA;    temperatures you get more of the salt dissolved in the water more&#xD;&#xA;    easily.&#xD;&#xA; 3. Keep the salt solution at that high temperature (well covered to&#xD;&#xA;    reduce evaporation) for some time to make sure that any undissolved&#xD;&#xA;    salt has settled to the bottom. You are interested only in the salt&#xD;&#xA;    in the solution.&#xD;&#xA; 4. Take only the saltwater without any undissolved salt. Until and&#xD;&#xA;    including this step, the solution should be best keep at the same&#xD;&#xA;    temperature. If you have to move the solution, at least make sure&#xD;&#xA;    that the thing that you are moving it into is not cold.&#xD;&#xA;&#xD;&#xA;OK, now it is time to make the crystals:&#xD;&#xA;&#xD;&#xA; 1. Crystals grow. If they grow too fast or are disturbed (thermally&#xD;&#xA;    or mechanically) they fall apart and end up being smaller. This is&#xD;&#xA;    why when you make ice cream you churn the ice constantly (mechanical&#xD;&#xA;    disturbing the formation of possibly ice crystals) or chill it with&#xD;&#xA;    liquid nitrogen (thermally shocking the crystals and make them break&#xD;&#xA;    apart). What you get are very small crystals if you disturb them.&#xD;&#xA; 2. Crystals grow when they are &quot;forced out of solution&quot; - that is, when&#xD;&#xA;    the concentration of the salt in water is higher than the solubility&#xD;&#xA;    of salt in water at that specific conditions. Pressure is one of the&#xD;&#xA;    factors, but we will just ignore it completely. The factors that you&#xD;&#xA;    can work with are *Temperature* and *concentration* (just remove&#xD;&#xA;    water from the solution by evaporation)&#xD;&#xA; 3. To get BIG crystals, you have to let them grow slowly.&#xD;&#xA; 4. So, what you need to do is to cool the solution very slowly&#xD;&#xA;    AND/OR&#xD;&#xA; 5. Evaporate the water out of solution very slowly (take care not to&#xD;&#xA;        get dust in the solution during this procedure :) )&#xD;&#xA;&#xD;&#xA;Unfortunately this is all the advice that I can give you now. Be aware that crystals are delicate and you might need a few attempts until you get the desired result. As a fun fact, there exist conditions where you will actually get a BIG salt Cube aka, a single salt Crystal by doing this :) . Cool indeed , but not very useful for cooking :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35274" PostHistoryTypeId="2" PostId="16539" RevisionGUID="35de8e3f-afb3-4641-97e4-3375385fefa1" CreationDate="2011-07-31T18:38:39.610" UserId="6896" Text="I have two cupcake recipes that I would like to combine into one marbled cupcake.  However one recipe bakes at 350 degrees and the other bakes at 375 degrees.  Can a combination be done?" />
  <row Id="35275" PostHistoryTypeId="1" PostId="16539" RevisionGUID="35de8e3f-afb3-4641-97e4-3375385fefa1" CreationDate="2011-07-31T18:38:39.610" UserId="6896" Text="Can I marble two cakes that call for different cooking temperatures?" />
  <row Id="35276" PostHistoryTypeId="3" PostId="16539" RevisionGUID="35de8e3f-afb3-4641-97e4-3375385fefa1" CreationDate="2011-07-31T18:38:39.610" UserId="6896" Text="&lt;baking&gt;&lt;cake&gt;&lt;temperature&gt;" />
  <row Id="35277" PostHistoryTypeId="2" PostId="16540" RevisionGUID="0922b9c6-1200-4b83-a26c-dd1a33d0e34c" CreationDate="2011-07-31T20:28:50.907" UserId="2954" Text="I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I have already put ice cubes into the soup and some cold water but it is still hot! How can I freeze my soup fast without destroying the content of my fridge or freezer? It is now almost two hours waiting it to become colder but with this heavy iron kettle I and a lot of hot water, it is taking years.&#xD;&#xA;&#xD;&#xA;Could I put the soup into small plastic bags and the plastic bags into the cold water and then the cold plastic bags into the fridge (I have no special plastic bags, perhaps they will break)? I need to somehow make the soup smaller to increase the area. By increasing the area, I am sure I can get it cold faster. Ideas to do that?" />
  <row Id="35278" PostHistoryTypeId="1" PostId="16540" RevisionGUID="0922b9c6-1200-4b83-a26c-dd1a33d0e34c" CreationDate="2011-07-31T20:28:50.907" UserId="2954" Text="Freeze Soup very quickly Without Destroying the Content In Fridge?" />
  <row Id="35279" PostHistoryTypeId="3" PostId="16540" RevisionGUID="0922b9c6-1200-4b83-a26c-dd1a33d0e34c" CreationDate="2011-07-31T20:28:50.907" UserId="2954" Text="&lt;freezing&gt;&lt;soup&gt;" />
  <row Id="35280" PostHistoryTypeId="5" PostId="16540" RevisionGUID="2208ded0-60ee-463b-b8df-4eff177c78de" CreationDate="2011-07-31T20:34:22.523" UserId="2954" Comment="deleted 2 characters in body" Text="I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I have already put ice cubes into the soup and some cold water but it is still hot! How can I freeze my soup fast without destroying the content of my fridge or freezer? It is now almost two hours waiting it to become colder but with this heavy iron kettle and a lot of hot water, it is taking years.&#xD;&#xA;&#xD;&#xA;Could I put the soup into small plastic bags and the plastic bags into the cold water and then the cold plastic bags into the fridge (I have no special plastic bags, perhaps they will break)? **I need to somehow make the soup smaller to increase the area, to get it cold faster**. By increasing the area, I am sure I can get it cold faster. Ideas to do that?" />
  <row Id="35281" PostHistoryTypeId="2" PostId="16541" RevisionGUID="7dba8f60-3b0d-481a-809c-537397037566" CreationDate="2011-07-31T21:13:34.107" UserId="6897" Text="Pasta salad is pasta cooked until soft with vegetables and an Italian dressing. I assume I need to boil the vegetables separately, but am blanking on how long is appropriate. Thoughts?" />
  <row Id="35282" PostHistoryTypeId="1" PostId="16541" RevisionGUID="7dba8f60-3b0d-481a-809c-537397037566" CreationDate="2011-07-31T21:13:34.107" UserId="6897" Text="How long do you cook the vegetables in a pasta salad recipe?" />
  <row Id="35283" PostHistoryTypeId="3" PostId="16541" RevisionGUID="7dba8f60-3b0d-481a-809c-537397037566" CreationDate="2011-07-31T21:13:34.107" UserId="6897" Text="&lt;vegetables&gt;&lt;pasta&gt;" />
  <row Id="35284" PostHistoryTypeId="2" PostId="16542" RevisionGUID="60a1cbca-8c82-476c-942c-22d70077fd00" CreationDate="2011-07-31T21:21:13.803" UserId="6897" Text="Sliced button, because they have very little flavor and cook down to almost nothing. Also, very cheap." />
  <row Id="35285" PostHistoryTypeId="2" PostId="16543" RevisionGUID="9510bb63-2d39-4fe8-8599-f1c7e6cc3e03" CreationDate="2011-07-31T21:58:30.523" UserId="2939" Text="Pour your soup into a few containers, each of which is made from a lightweight material (eg: aluminium, a thinner steel, or a food-grade heat resistant plastic.  For quickest cooling, go with something that has a larger surface area (eg: instead of a tall thin container, use a container that is longer than it is high).  If you have a roasting tray, you could even use that as a temporary container before transferring the cooled soup into smaller containers for freezing.  &#xD;&#xA;&#xD;&#xA;Wait until these containers are cool enough to put into the fridge/freezer, otherwise you will just heat up the rest of the fridge/freezer.  I usually wait until they are at room temperature or just above.  &#xD;&#xA;&#xD;&#xA;Don't put ice cubes into your soup, it will just make it watery.  " />
  <row Id="35286" PostHistoryTypeId="4" PostId="16520" RevisionGUID="3ce00425-659d-4897-9eaf-7671ce70c031" CreationDate="2011-07-31T23:11:35.570" UserId="86" Comment="What is the best animal?" Text="What kind of mushroom goes well with Tandoori Chicken on a pizza?" />
  <row Id="35287" PostHistoryTypeId="2" PostId="16544" RevisionGUID="1f2a392b-6c7e-4567-a864-4e1c4e88573a" CreationDate="2011-07-31T23:12:46.220" UserId="5767" Text="I'm sorry, but I honestly don't think there's anything that can make frozen pizza better. All you can accomplish by adding fresh ingredients is to make THEM taste worse. That's not a way to have a meal.&#xD;&#xA;&#xD;&#xA;Instead of eating frozen pizza, order pizza if you don't have time to prepare your own.&#xD;&#xA;&#xD;&#xA;And pizza is really easy to prepare - if you're adding all those ingredients to frozen pizza you're already half way there. You don't even need to make your own dough, you can usually buy it in the local bakery and then either freeze it or keep in a fridge for a day or two.&#xD;&#xA;&#xD;&#xA;Please don't eat frozen pizza. Every time you eat a frozen pizza, an Italian fairy dies. :(" />
  <row Id="35288" PostHistoryTypeId="5" PostId="16524" RevisionGUID="f0767dfb-e970-4ceb-802b-ee37058c2b7f" CreationDate="2011-07-31T23:14:59.643" UserId="86" Comment="Moved author's comment into answer" Text="Not the question you asked, but properly done tandoori chicken or Mexican chorizo will completely mask all of the other flavors you list.  Subbing a simple grilled chicken and Spanish chorizo makes for a nice savory pizza (indeed, I had just that pizza last night, without chorizo).  In that case, simple white, button, or crimini mushrooms (the latter sometime sold as &quot;baby portabello&quot;) will give a nice earthy note without breaking the bank.   Saute' them before putting them on the pizza for maximal flavor and minimal chewiness.&#xD;&#xA;&#xD;&#xA;As for herbs, basil and oregano are obvious, and nothing else is required.  Marjoram and/or nutmeg would be okay. Lemongrass would be interesting but maybe overkill." />
  <row Id="35289" PostHistoryTypeId="25" PostId="16532" RevisionGUID="e67e6017-53af-485e-9649-e3c06e30e3c5" CreationDate="2011-08-01T02:55:57.893" Comment="http://twitter.com/#!/StackCooking/status/97863106709041152" />
  <row Id="35290" PostHistoryTypeId="2" PostId="16545" RevisionGUID="cc88fde8-5a3c-49a1-b929-b15dd2281e29" CreationDate="2011-08-01T05:45:15.260" UserId="6898" Text="I think it's on the pan. Why not replace it, or why not try using electric crepe makers? I do have this recipe here that I've been using for months, and I got an average of 1 crepe for 1 and a half minutes time! [Check it out][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jesrestaurantequipment.com/chefphilonline/crepe-making-quick-tips/" />
  <row Id="35291" PostHistoryTypeId="25" PostId="16535" RevisionGUID="8712aafa-29ec-43b3-87a4-8dc519398e03" CreationDate="2011-08-01T05:55:57.860" Comment="http://twitter.com/#!/StackCooking/status/97908405578104832" />
  <row Id="35292" PostHistoryTypeId="2" PostId="16546" RevisionGUID="7f038f78-b575-4258-a981-a7b8b58cad72" CreationDate="2011-08-01T06:16:17.903" UserId="6898" Text="I think it's the thickness that differ the two. I have a very great crepe recipe [here][1], which has been favorite. Pair it with Grand Mariner and you're good to go. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jesrestaurantequipment.com/chefphilonline/crepe-making-quick-tips/" />
  <row Id="35293" PostHistoryTypeId="2" PostId="16547" RevisionGUID="b8923ba7-bdc4-49a3-aaca-74cdce065a2c" CreationDate="2011-08-01T07:04:43.120" UserId="6898" Text="You might wanna try this [simple crepe recipe][1] I have here miernik. It's simple and easy to cook! :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jesrestaurantequipment.com/chefphilonline/crepe-making-quick-tips/" />
  <row Id="35294" PostHistoryTypeId="2" PostId="16548" RevisionGUID="269ed34c-44df-4be6-bcbc-5abe00916e2a" CreationDate="2011-08-01T08:41:50.073" UserId="6899" Text="What I do is soak the cut apples with skins in cinnamon sugar and a lil salt for a day or two then drain and layer the pie with apples cinnamon sugar several times till full then bake I have had no complaints ever the skins basically turn to mush but the pie is great not a sloppy mess very nice on a plate holds well while cutting and serving save a lot of time not peeling apples that's my  .o2" />
  <row Id="35295" PostHistoryTypeId="2" PostId="16549" RevisionGUID="0e837e54-d864-40f3-b79d-d0256c291880" CreationDate="2011-08-01T08:52:47.860" UserId="4194" Text="As Kate and Satanicpuppy have said in the comments, as pasta salad is served cold, the usual preparation is to simply leave the vegetables raw. However, if you really want to cook them, I'd suggest slicing them relatively finely and sauteing them lightly, perhaps with a little balsamic vinegar." />
  <row Id="35296" PostHistoryTypeId="25" PostId="16530" RevisionGUID="6fdf1bcb-22a6-41d3-96b4-8d76f558173a" CreationDate="2011-08-01T08:55:57.857" Comment="http://twitter.com/#!/StackCooking/status/97953704686272512" />
  <row Id="35297" PostHistoryTypeId="25" PostId="16503" RevisionGUID="48fe8c35-8b4e-4f61-8ec2-693f78816ce6" CreationDate="2011-08-01T11:55:58.163" Comment="http://twitter.com/#!/StackCooking/status/97999003945410561" />
  <row Id="35298" PostHistoryTypeId="2" PostId="16550" RevisionGUID="dd99e901-edcd-4600-9d94-23993cb39944" CreationDate="2011-08-01T11:58:39.900" UserId="4489" Text="I have &quot;ice packs&quot; which are encased in plastic (some hard, some soft), that I keep frozen. It won't quite bring your soup down as far as you want, but dropping a few of these into your soup will help cool it off. Just remember to clean them before returning them to the freezer. &#xD;&#xA;&#xD;&#xA;Alternatively, you could use one of [these][1] :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.northernbrewer.com/brewing/standard-chiller-3-8-x25-with-vinyl-tubing.html" />
  <row Id="35299" PostHistoryTypeId="5" PostId="16550" RevisionGUID="f7240cb3-0806-412e-9ddb-40d22f9b619f" CreationDate="2011-08-01T12:11:24.607" UserId="4489" Comment="Add additional cooling ideas" Text="I have &quot;ice packs&quot; which are encased in plastic (some hard, some soft), that I keep frozen. It won't quite bring your soup down as far as you want, but dropping a few of these into your soup will help cool it off. Just remember to clean them before returning them to the freezer. &#xD;&#xA;&#xD;&#xA;The other thing I do it put the stopper in my sink and add cold water and ice. The whole pot goes in the sink--surrounded by cold water and ice it will cool much faster than in the fridge (or freezer). Add some salt to the ice-water and it will get even colder. Stir it up a bit every once in a while both inside and outside (use separate spoons!) to keep the temperature distribution even.&#xD;&#xA;&#xD;&#xA;Alternatively, you could use one of [these][1] :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.northernbrewer.com/brewing/standard-chiller-3-8-x25-with-vinyl-tubing.html" />
  <row Id="35300" PostHistoryTypeId="2" PostId="16551" RevisionGUID="e9425b15-4ce9-4a75-a56e-7c2171c869eb" CreationDate="2011-08-01T13:29:47.020" UserId="4489" Text="It is sometimes suggested that one discard the soaking water in order to reduce flatulence.&#xD;&#xA;&#xD;&#xA;This effect seems, however, to be based only on anecdotal evidence, and the efficacy of the practice is questionable. The problem is that flatulence is caused by digestion of fiber by gut flora. The majority of the fiber in the beans will still remain, and I would argue that the need for dietary fiber outweighs the gas-producing effect. I've also found that regular consumption of fiber is far more effective at mitigating the gas production than this type of trick.&#xD;&#xA;&#xD;&#xA;By discarding the water you do remove both flavor and nutrients (as you suggested in your question). It's primarily a matter of personal preference, but I always choose to use the soaking water as a cooking medium." />
  <row Id="35301" PostHistoryTypeId="2" PostId="16552" RevisionGUID="706e4c26-7f93-4e27-8959-ecc9ac526dd4" CreationDate="2011-08-01T13:45:38.883" UserId="5600" Text="According to [this study][1], frozen seafood has a density ranging from 972 to 1017 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Thawed, raw seafood at 20°C has a density ranging from 1042 to 1093 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Since the density of water at room temperature [is about 998 kg/m&lt;sup&gt;3&lt;/sup&gt;][2], it is possible for some frozen seafood to float while others will sink.  Thawed seafood that has been brought to room temperature, on the other hand, should almost always sink since its minimum density (1042 kg/m&lt;sup&gt;3&lt;/sup&gt;) is higher than water's.  Therefore, I would only worry if the shrimp continue to float after they have been thawed.  If they are shell-on, there is a chance that there could be air stuck between the shell and the body, though, which would of course be perfectly fine yet affect the density/floating.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1994.tb00331.x/abstract&#xD;&#xA;  [2]: http://www.wolframalpha.com/input/?i=density%20of%20water%20at%2020C" />
  <row Id="35302" PostHistoryTypeId="5" PostId="16552" RevisionGUID="9b3aa242-6a93-433f-a13e-663136be513a" CreationDate="2011-08-01T13:55:55.627" UserId="5600" Comment="added 439 characters in body" Text="According to [this study][1], frozen seafood has a density ranging from 972 to 1017 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Thawed, raw seafood at 20°C has a density ranging from 1042 to 1093 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Since the density of water at room temperature [is about 998 kg/m&lt;sup&gt;3&lt;/sup&gt;][2], it is possible for some frozen seafood to float while others will sink.  Thawed seafood that has been brought to room temperature, on the other hand, should almost always sink since its minimum density (1042 kg/m&lt;sup&gt;3&lt;/sup&gt;) is higher than water's.  Therefore, I would only worry if the shrimp continue to float after they have been thawed.  If they are shell-on, there is a chance that there could be air stuck between the shell and the body, though, which would of course be perfectly fine yet affect the density/floating.&#xD;&#xA;&#xD;&#xA;**Edit**: What are the ingredients listed on the bags?  Very often nowadays salt and salt-based preservatives are added to frozen shrimp in order to retard water loss.  It could be the case that one bag has preservatives while the other does not.  This could of course affect buoyancy by changing the density of the shrimp.  (In general, one should try and only by individually quick-frozen shrimp where &quot;shrimp&quot; is the only ingredient.)&#xD;&#xA;&#xD;&#xA;  [1]: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1994.tb00331.x/abstract&#xD;&#xA;  [2]: http://www.wolframalpha.com/input/?i=density%20of%20water%20at%2020C" />
  <row Id="35303" PostHistoryTypeId="2" PostId="16553" RevisionGUID="36e89eea-bdc1-4556-a270-dd79167df34c" CreationDate="2011-08-01T14:12:49.823" UserId="6279" Text="My observation is that dry beans are packaged and shipped with a fair bit of their &quot;natural surroundings&quot; [read: DIRT and small ROCKS] in place. My *preference* is to rinse under running water and soak in fresh water and then exchange that water before cooking. I don't know specifically if it is &quot;*problematic*&quot; to not do this, but given the use of chemical and natural fertilizers, herbicides and pesticides it is comforting to at least &quot;feel like&quot; I have cleaned all of that off before cooking. My original equipment &quot;Mark I Flavometer&quot; (aka taste buds) says they come out better that way." />
  <row Id="35304" PostHistoryTypeId="25" PostId="16496" RevisionGUID="db4c0605-1ba1-4a83-8988-0711710e412c" CreationDate="2011-08-01T14:55:58.437" Comment="http://twitter.com/#!/StackCooking/status/98044303112273920" />
  <row Id="35305" PostHistoryTypeId="2" PostId="16554" RevisionGUID="ee557bee-7b9d-483f-907e-0b7a12fa3010" CreationDate="2011-08-01T15:41:08.250" UserId="304" Text="My answer would be &quot;not at all&quot;. My pasta salad involves only raw vegetables - carrots, peppers, celery, and similar things you would put in a leaf salad. The contrast between the soft pasta and the crunchy veggies is part of the appeal. Just a data point." />
  <row Id="35306" PostHistoryTypeId="2" PostId="16555" RevisionGUID="5b971ec5-b100-477b-84b5-aadd7db2add4" CreationDate="2011-08-01T15:58:49.607" UserId="67" Text="It's all personal taste, really.&#xD;&#xA;&#xD;&#xA;Raw is definately the easiest preparation, but there are some things that I find a quick blanch helps (eg, brocolli).  If there are any vegetables that you find a little too crunchy, try a quick blanch (or steam), and see if it helps improve the texture.&#xD;&#xA;&#xD;&#xA;If you're lazy like I am, just chuck the cut up-vegetables into the boiling pasta water when there's a minute or so left 'til it's done. (although, I admit, if you guess wrong on when a minute or two left is, you're out of luck, as it's not so easy to just extract the pasta or the vegetables, unless you're cooking something like tortelli that'll float.)  You can also blanch 'em for a minute or two before adding the pasta." />
  <row Id="35307" PostHistoryTypeId="2" PostId="16556" RevisionGUID="7a639e2b-39c6-4663-95bb-e830cd639840" CreationDate="2011-08-01T16:56:42.403" UserId="4558" Text="The **masa** suggestion is right on the spot. You just need to add water, not even salt, and you can make excellent tortillas anywhere - but they will not be crepes, definitely: different flavor. If you want to stick with flour and corn meal, I suggest you take with you a small bottle of olive oil. Stable at room temperature, a little goes a long way and even imparts some flavor. &#xD;&#xA;&#xD;&#xA;As it has already been remarked, masa is not corn flour but the result of a much more complex process that makes the corn proteins more available (this should be useful to you).&#xD;&#xA;" />
  <row Id="35308" PostHistoryTypeId="2" PostId="16557" RevisionGUID="9777e004-740b-4aae-8c66-f8cc5aa034fa" CreationDate="2011-08-01T17:06:56.607" UserId="4558" Text="oil temperature measuring trick: put a little bit of *lemon peel* in the pan with the cold oil. When the peel starts bubbling and travelling around the pan, you are above 100 degrees. Fish does not need very hot oil, not for shallow frying at least.&#xD;&#xA;" />
  <row Id="35309" PostHistoryTypeId="2" PostId="16558" RevisionGUID="852a57c6-e011-4d93-b2fb-049bcd7c7368" CreationDate="2011-08-01T17:09:43.870" UserId="106" Text="Preface: I'm not a big fan of fruit-flavored stuff (I like fresh fruit by itself, just not in stuff...) so I can't speak to these from personal experience.&#xD;&#xA;&#xD;&#xA;* For fresh fruit, puree in a blender or similar.  Moist fruits can probably be pureed in their own juices; otherwise, you'll need to add some.  You'll probably want to add some sugar, but offset this by reducing the sugar you add to the ice cream mix.&#xD;&#xA;* As Manako suggested, you can also cook it down and then puree, though this will result in a wetter mixture than with their natural juices alone.  This will also present a different flavor profile from the fresh fruit, so experiment to find what you like.&#xD;&#xA;* In either case, you'll want to reduce the liquid ingredients of your normal recipe by roughly the same amount as the pureed fruit you're adding.&#xD;&#xA;* In light of the previous item, you'll probably want to use a higher-fat cream than normal, since the fruit will add a lot of water.&#xD;&#xA;* Unlike &quot;chunky&quot; additions, you don't really care that the ice cream should be at a thick consistency before you add them.  (for suspension)  I'd just add it directly to the mix before you start churning." />
  <row Id="35310" PostHistoryTypeId="5" PostId="16558" RevisionGUID="92304e25-443a-4db9-8ea4-f6b57ffdac90" CreationDate="2011-08-01T17:15:21.103" UserId="106" Comment="added 59 characters in body" Text="Preface: I'm not a big fan of fruit-flavored stuff (I like fresh fruit by itself, just not in stuff...) so I can't speak to these from personal experience.&#xD;&#xA;&#xD;&#xA;* For fresh fruit, puree in a blender or similar.  Moist fruits can probably be pureed in their own juices; otherwise, you'll need to add some.  You'll probably want to add some sugar, but offset this by reducing the sugar you add to the ice cream mix.  (Seeds might be an issue too - get seedless if possible.)&#xD;&#xA;* As Manako suggested, you can also cook it down and then puree, though this will result in a wetter mixture than with their natural juices alone.  This will also present a different flavor profile from the fresh fruit, so experiment to find what you like.&#xD;&#xA;* Another possibility would be to cook out some of the water from your puree.&#xD;&#xA;* In any case, you'll want to reduce the liquid ingredients of your normal recipe by roughly the same amount as the pureed fruit you're adding.&#xD;&#xA;* In light of the previous item, you'll probably want to use a higher-fat cream than normal, since the fruit will add a lot of water.&#xD;&#xA;* Unlike &quot;chunky&quot; additions, you don't really care that the ice cream should be at a thick consistency before you add them.  (for suspension)  I'd just add it directly to the mix before you start churning." />
  <row Id="35311" PostHistoryTypeId="5" PostId="16552" RevisionGUID="ec637cdf-d6dd-4910-a477-e76fe136d6a5" CreationDate="2011-08-01T17:18:25.063" UserId="5600" Comment="added 38 characters in body" Text="According to [this study][1], frozen seafood has a density ranging from 972 to 1017 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Thawed, raw seafood at 20°C has a density ranging from 1042 to 1093 kg/m&lt;sup&gt;3&lt;/sup&gt;.  Since the density of water at room temperature [is about 998 kg/m&lt;sup&gt;3&lt;/sup&gt;][2], it is certainly possible—and most likely normal—for one batch of frozen seafood to float while another sinks.  Thawed seafood that has been brought to room temperature, on the other hand, should almost always sink since its minimum density (1042 kg/m&lt;sup&gt;3&lt;/sup&gt;) is higher than water's.  Therefore, I would only worry if the shrimp continue to float after they have been thawed.  If they are shell-on, there is a chance that there could be air stuck between the shell and the body, though, which would of course be perfectly fine yet affect the density/floating.&#xD;&#xA;&#xD;&#xA;**Edit**: What are the ingredients listed on the bags?  Very often nowadays salt and salt-based preservatives are added to frozen shrimp in order to retard water loss.  It could be the case that one bag has preservatives while the other does not.  This could of course affect buoyancy by changing the density of the shrimp.  (In general, one should try and only by individually quick-frozen shrimp where &quot;shrimp&quot; is the only ingredient.)&#xD;&#xA;&#xD;&#xA;  [1]: http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.1994.tb00331.x/abstract&#xD;&#xA;  [2]: http://www.wolframalpha.com/input/?i=density%20of%20water%20at%2020C" />
  <row Id="35312" PostHistoryTypeId="2" PostId="16559" RevisionGUID="95005bcb-b303-4db2-80fd-85d6182e679d" CreationDate="2011-08-01T17:43:57.707" UserId="251" Text="When putting in the garden this year, I planted a [Lemon Basil][1] plant along with the usual Sweet Basil.  For the most part, I have been combining it with the Sweet Basil to make pesto, various caprese's, bruschetta, etc.   It has been good, but it seems like there is more potential that I have not yet used it for.  From the Wikipedia article it mentions Southeast Asian dishes and fish dishes, neither of which I cook very often.  &#xD;&#xA;&#xD;&#xA;The basil does have a very lemon taste and odor, so dishes that call for real lemon and basil would likely be a good fit.  Any other ideas?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Lemon_basil" />
  <row Id="35313" PostHistoryTypeId="1" PostId="16559" RevisionGUID="95005bcb-b303-4db2-80fd-85d6182e679d" CreationDate="2011-08-01T17:43:57.707" UserId="251" Text="What are some good uses for Lemon Basil?" />
  <row Id="35314" PostHistoryTypeId="3" PostId="16559" RevisionGUID="95005bcb-b303-4db2-80fd-85d6182e679d" CreationDate="2011-08-01T17:43:57.707" UserId="251" Text="&lt;recipe&gt;&lt;lemon&gt;&lt;basil&gt;" />
  <row Id="35315" PostHistoryTypeId="2" PostId="16560" RevisionGUID="1ec4a577-05c2-478b-b7b2-fea454fe2bc9" CreationDate="2011-08-01T17:48:07.110" UserId="3058" Text="I have found that as long as the two recipes don't have a huge variation in baking temperature (and as far as I have found, 25 degrees is not that huge of a variation), as long as they bake for a similar amount of time, it turns out okay. What I usually do is set the oven at the lower temperature for the indicated bake time (in your case, 2o minutes), and then check them at that time to see if they are baked. Usually they are, or they are really close and only need 2-5 minutes more to be done perfectly. " />
  <row Id="35316" PostHistoryTypeId="2" PostId="16561" RevisionGUID="aa3031e0-a91d-4b07-a84f-4e4a67d317d8" CreationDate="2011-08-01T17:53:22.370" UserId="1675" Text="I did the same as you, but because my sweet basil plant has not grown as well as I would like I have been using the Lemon basil in substitution for regular basil. I have made pesto and marinara sauce, and plan on making a sorbet with it." />
  <row Id="35317" PostHistoryTypeId="5" PostId="16466" RevisionGUID="107a4028-22d7-43db-bf9f-2f0dbdd51a3e" CreationDate="2011-08-01T17:57:09.667" UserId="1675" Comment="added 346 characters in body" Text="I normally make cookies using 1 cup almond butter, 1 egg, 1 c. sugar, perhaps you can substitute some of the sugar for protein powder and see how it goes? Now I'm somewhat interested in trying that myself!&#xD;&#xA;&#xD;&#xA;According to nutrional data it looks like protein powder and egg whites have the most amount of protein in them, the list [Foods highest in Protein][1] may help.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://nutritiondata.self.com/foods-000078000000000000000-w.html&#xD;&#xA;&#xD;&#xA;**Update:** I ended up making a new batch of cookies, and they turned out great. Used 1c. almond butter, 1 egg, 3/4 c. double chocolate whey protein powder, 1/4 c. sugar 1 tsp baking soda. Bake at 350 for 12 minutes. They are a bit soft, but hold together well and aren't too crumbly until eaten, they seem to hold better after they are a day old. " />
  <row Id="35318" PostHistoryTypeId="2" PostId="16562" RevisionGUID="fd576166-947b-4a97-b3aa-acab2c7dd7fb" CreationDate="2011-08-01T17:58:09.893" UserId="3058" Text="I recently bought something that was labelled at the grocery store as a &quot;purple sweet potato&quot;. They were larger than what I am used to for sweet potatoes, but looked similar, although they had a purple skin on the outside and white flesh on the inside. I figured since they were  labelled as &quot;sweet potatoes&quot;, I would prepare them the same way I like to prepare regular sweet potatoes, by boiling them first (for about 40 minutes), then removing the skin, slicing it into wedges and then pan frying them. I have done this many times with normal sweet potatoes, and it works quite well.&#xD;&#xA;&#xD;&#xA;However, after I boiled the purple sweet potatoes for 45 minutes, I pulled them out to take the skins off, and they were soft and stringy and incredibly off putting - they felt the same way as a gummy mashed potato would feel, and they fell apart all over the place.&#xD;&#xA;&#xD;&#xA;Are they more like a potato, requiring less boiling time? Or is there something else going on here that I am missing?" />
  <row Id="35319" PostHistoryTypeId="1" PostId="16562" RevisionGUID="fd576166-947b-4a97-b3aa-acab2c7dd7fb" CreationDate="2011-08-01T17:58:09.893" UserId="3058" Text="Cooking &quot;purple sweet potatoes&quot;" />
  <row Id="35320" PostHistoryTypeId="3" PostId="16562" RevisionGUID="fd576166-947b-4a97-b3aa-acab2c7dd7fb" CreationDate="2011-08-01T17:58:09.893" UserId="3058" Text="&lt;vegetables&gt;&lt;ingredients&gt;&lt;sweet-potato&gt;" />
  <row Id="35321" PostHistoryTypeId="2" PostId="16563" RevisionGUID="85c8d897-7620-4ae5-aa63-91a229a3b526" CreationDate="2011-08-01T18:38:58.023" UserId="6849" Text="I watched a TV-program where they made a mixture of old breads. It has no water in it so it is mainly carbohydrates. They used it to fry up such as chicken and fish.&#xD;&#xA;&#xD;&#xA;**How long can you store such a mixture?**" />
  <row Id="35322" PostHistoryTypeId="1" PostId="16563" RevisionGUID="85c8d897-7620-4ae5-aa63-91a229a3b526" CreationDate="2011-08-01T18:38:58.023" UserId="6849" Text="How long can you store a mixture of old bread in a no-oxygen-container?" />
  <row Id="35323" PostHistoryTypeId="3" PostId="16563" RevisionGUID="85c8d897-7620-4ae5-aa63-91a229a3b526" CreationDate="2011-08-01T18:38:58.023" UserId="6849" Text="&lt;storage-method&gt;&lt;storage-lifetime&gt;" />
  <row Id="35324" PostHistoryTypeId="2" PostId="16564" RevisionGUID="8524af1e-fc89-4a43-9bab-7046a340719a" CreationDate="2011-08-01T18:44:56.110" UserId="304" Text="The product sold as BisQuick http://www.bettycrocker.com/Products/Bisquick/Default and more generally as &quot;biscuit mix&quot; in North America works great, when camping, for both pancakes and dumplings - add more water for pancakes, less for dumplings. It has baking powder in it. Usually we have powdered milk with us when camping, and we mix up a little to make the batter with, but there's no particular chemical reason to do this, it's just a way to get some milk into people over the course of a trip. BTW, dumplings in a spicy stew or chili are a great alternative to serving them with bread, in circumstances where carrying bread is difficult.&#xD;&#xA;&#xD;&#xA;If cost or availability are an issue for you, here are some sites that tell you how to make your own. I haven't tested these. http://factoidz.com/biscuit-mix-making-and-using-biscuit-mix-for-quick-meals/ or  http://baking.about.com/od/pancakes/r/biscuitmix.htm or http://www.gardenguides.com/140102-quick-biscuit-mix-recipe.html" />
  <row Id="35325" PostHistoryTypeId="2" PostId="16565" RevisionGUID="2cbebac7-55d9-46cd-a53d-3cec8a432d88" CreationDate="2011-08-01T18:45:15.430" UserId="6849" Text="Rumtscho gives the answer in the comments:&#xD;&#xA;&#xD;&#xA;&gt; No more than 4 hours spent between 5°C and 60°C, cumulative since&#xD;&#xA;&gt; purchase (assuming the butcher followed correct procedures). It is&#xD;&#xA;&gt; very restrictive, but most people think it is sensible to follow it&#xD;&#xA;&gt; (and American restaurants are legally obliged to)&#xD;&#xA;&#xD;&#xA;And about freezing which I will use:&#xD;&#xA;&#xD;&#xA;&gt; if you want to stockpile bones, freeze them. They will keep for months&#xD;&#xA;&gt; that way. This question was about a refrigerator." />
  <row Id="35326" PostHistoryTypeId="6" PostId="16562" RevisionGUID="39c7e653-e266-461c-9f9d-3c6c09e88a59" CreationDate="2011-08-01T18:53:25.303" UserId="41" Comment="edited tags" Text="&lt;vegetables&gt;&lt;potatoes&gt;&lt;sweet-potato&gt;" />
  <row Id="35327" PostHistoryTypeId="6" PostId="16559" RevisionGUID="f0775134-93da-4937-ade7-248e5994a7cf" CreationDate="2011-08-01T18:54:20.637" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;herbs&gt;&lt;basil&gt;" />
  <row Id="35328" PostHistoryTypeId="2" PostId="16566" RevisionGUID="ba8e265f-166b-4b07-91ae-e82c24f84a73" CreationDate="2011-08-01T18:57:03.930" UserId="304" Text="Scrambled Brownies. Buy brownie mix in the grocery store. If you have a choice, choose the just-add-water kind. Onsite, mix it up as directed, maybe a little runnier. Cook it in a frying pan as though it was scrambled eggs. Sounds horrible, tastes great. Ask anyone who's done anything with NOLS or been a Girl Guide." />
  <row Id="35329" PostHistoryTypeId="2" PostId="16567" RevisionGUID="ddc7396f-ed59-4a9b-8b80-662bcbfed277" CreationDate="2011-08-01T19:08:23.537" UserId="6905" Text="I would use it to make any sauces that would go with a fish or chicken.  A pesto sauce with it would be great.  The lemon flavor and aroma would and a nice dimension to the pesto.  " />
  <row Id="35330" PostHistoryTypeId="2" PostId="16568" RevisionGUID="4680af64-18ea-4f91-a912-a29aa94eb05d" CreationDate="2011-08-01T20:18:05.667" UserId="1887" Text="I have had good luck with freezing tomatoes if I roast them in the oven first. Cut into bite-sized pieces and roast them with a bit of olive oil in the oven for between one-half and three hours, depending on temperature. ([Smitten Kitchen][1] recommends three hours at 225F. [Ina Garten][2] recommends half an hour at 450F.) You can also add some salt and pepper and some garlic as you roast. &#xD;&#xA;&#xD;&#xA;Either way, the cooking changes the texture of the fresh tomatoes enough that you don't need to worry about the mushiness you'll get from freezing -- they're already mushy. It also concentrates the flavor and reduces the size. And if you're like me and have never canned ANYTHING, this is no trouble. Once they're cooked, freeze them on cookie sheets and then dump into a zippered plastic bag. You can pop them into everything from chili to sauce to stir fries. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://smittenkitchen.com/2008/08/slow-roasted-tomatoes/&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html" />
  <row Id="35331" PostHistoryTypeId="2" PostId="16569" RevisionGUID="89e51dd5-e9e1-4af1-bb12-d5e6c1f25506" CreationDate="2011-08-01T20:18:55.523" UserId="4782" Text="If you're looking for combinations of lemon and basil, I have been in love with a pasta dish using lemon, cream, parmesan and loads of basil. Would be wonderful with the lemon basil, I'm sure." />
  <row Id="35332" PostHistoryTypeId="2" PostId="16570" RevisionGUID="bd1c00f1-603d-44b2-8471-ef78ac9c873f" CreationDate="2011-08-01T20:25:06.953" UserId="1887" Text="I make stock from my leftover chicken bones and vegetable scraps. I just dump them in the pot still frozen, cover with cold water, and heat until it's a bare simmer. Simmer the stock for 2-3 hours or so, or until it tastes like soup instead of water. (But be careful not to boil, since the stock can get cloudy if you let it get up to a full 100C.) I have made this with both cooked meat and uncooked. &#xD;&#xA;&#xD;&#xA;Uncooked chicken (whether frozen or not) will give you a mildly-flavored white chicken stock. If you brown the meat first, you'll get a stronger flavor and a brown chicken stock. (See [here][1] for a discussion.) If your chicken isn't cooked, you'll want to roast it to get all the nice brown bits from the Maillard reaction, which will defrost the chicken in the process. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Stock_(food)" />
  <row Id="35333" PostHistoryTypeId="2" PostId="16571" RevisionGUID="6990bdbb-91c1-4119-998f-b40e35fed0cd" CreationDate="2011-08-01T21:13:26.343" UserId="6872" Text="The purple sweet potato according to materials I've researched had white flesh did you say?&#xD;&#xA;Well all white fleshed potatoes sweet or not are faster to cook usually about fifteen to thirty min." />
  <row Id="35334" PostHistoryTypeId="5" PostId="16530" RevisionGUID="93ecc5bd-0f50-4319-935f-bdbf8b2d2eef" CreationDate="2011-08-01T21:35:05.897" UserId="4386" Comment="edited body" Text="I bought two 2-pound bags of frozen 41-50 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated.&#xD;&#xA;&#xD;&#xA;               Bag 1          Bag 2&#xD;&#xA;    buoyancy   sink           float&#xD;&#xA;    color      pure white     slightly brownish&#xD;&#xA;    marking    66H/15TT/976   668/21TT/0H354&#xD;&#xA;&#xD;&#xA;I assume one of them is not nearly so fresh as the other, or possibly has been frozen and thawed multiple times. I did some searching but couldn't find any real help.&#xD;&#xA;&#xD;&#xA;Assuming that one is not so fresh, I would like to return it to the store. But which one? I'm guessing the floating and darker color indicate a more advanced state of decomposition, but your input is appreciated. I'd like to have ammunition at the store in case they question me." />
  <row Id="35335" PostHistoryTypeId="2" PostId="16572" RevisionGUID="d69f00a4-525b-438c-8b23-fce62a6e1933" CreationDate="2011-08-01T21:39:21.900" UserId="6908" Text="as the title has it, I'm a college student. I currently live in an apartment with oven,microwave and fridge included. However, I'd like to stay away from the oven if possible because I fear leaving it on for too long and forgetting about it, or basically any accidents where I have to pay to replace the oven...&#xD;&#xA;&#xD;&#xA;Anyways, I have read the other threads here about other college students advice ( I see Good Eats is a good show to learn from) however I have a somewhat different request. &#xD;&#xA;&#xD;&#xA;Do you have maybe 2 or 3 different dishes that are all around good in terms of health and cheap for dinner? I also have a rice cooker so I can probably get some carbs out of the rice right? &#xD;&#xA;&#xD;&#xA;I see a lot of recipes that are good for your health with all this and that included(carbs, protein, vitamins, etc), however which 2-3 recipes out there do you think are good in terms of basic health and cost plus preparation time? I'm probably overcomplicating cooking, so I apologize in advance.... &#xD;&#xA;&#xD;&#xA;I want to keep it all simple for now, and later expand on variety and tools if I have the time..&#xD;&#xA;&#xD;&#xA;Thank you!&#xD;&#xA;" />
  <row Id="35336" PostHistoryTypeId="1" PostId="16572" RevisionGUID="d69f00a4-525b-438c-8b23-fce62a6e1933" CreationDate="2011-08-01T21:39:21.900" UserId="6908" Text="Another college student seeking advice about simple cooking" />
  <row Id="35337" PostHistoryTypeId="3" PostId="16572" RevisionGUID="d69f00a4-525b-438c-8b23-fce62a6e1933" CreationDate="2011-08-01T21:39:21.900" UserId="6908" Text="&lt;basics&gt;" />
  <row Id="35338" PostHistoryTypeId="5" PostId="16530" RevisionGUID="b06694a7-6697-43b8-a163-066cba2a7920" CreationDate="2011-08-01T21:40:12.883" UserId="4386" Comment="added 37 characters in body; added 1 characters in body" Text="I bought two 2-pound bags of frozen 41-50 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated.&#xD;&#xA;&#xD;&#xA;               Bag 1          Bag 2&#xD;&#xA;    buoyancy   sink           float&#xD;&#xA;    color      pure white     slightly brownish&#xD;&#xA;    rinsing    clear          frothy&#xD;&#xA;    marking    66H/15TT/976   668/21TT/0H354&#xD;&#xA;&#xD;&#xA;I assume one of them is not nearly so fresh as the other, or possibly has been frozen and thawed multiple times. I did some searching but couldn't find any real help.&#xD;&#xA;&#xD;&#xA;Assuming that one is not so fresh, I would like to return it to the store. But which one? I'm guessing the floating and darker color indicate a more advanced state of decomposition, but your input is appreciated. I'd like to have ammunition at the store in case they question me." />
  <row Id="35339" PostHistoryTypeId="5" PostId="16530" RevisionGUID="002de732-dff7-485a-8058-cf959473a30b" CreationDate="2011-08-01T21:46:52.300" UserId="4386" Comment="edited body" Text="I bought two 2-pound bags of frozen 41-50 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated.&#xD;&#xA;&#xD;&#xA;               Bag 1          Bag 2&#xD;&#xA;    buoyancy   sink           float&#xD;&#xA;    color      more white     slightly brownish&#xD;&#xA;    rinsing    clear          frothy&#xD;&#xA;    marking    66H/15TT/976   668/21TT/0H354&#xD;&#xA;&#xD;&#xA;I assume one of them is not nearly so fresh as the other, or possibly has been frozen and thawed multiple times. I did some searching but couldn't find any real help.&#xD;&#xA;&#xD;&#xA;Assuming that one is not so fresh, I would like to return it to the store. But which one? I'm guessing the floating and darker color indicate a more advanced state of decomposition, but your input is appreciated. I'd like to have ammunition at the store in case they question me." />
  <row Id="35340" PostHistoryTypeId="2" PostId="16573" RevisionGUID="dc2a6d60-4c38-452e-bcea-c6aa3c2960d3" CreationDate="2011-08-01T21:47:15.603" UserId="6909" Text="I often like to make smoothies where I among other things add frozen berries. I boil some water in my tea-boiler and pour it over the berries before I add them to the smoothie mix. Is this enough to get rid of the dangerous bacteria, especially found in raspberries?&#xD;&#xA;&#xD;&#xA;Ps. Recipe is: &#xD;&#xA;Vanilla soy-milk . Banana . Berries . Orange (to keep the banana from turning brown)&#xD;&#xA;&#xD;&#xA;Blend until smooth. " />
  <row Id="35341" PostHistoryTypeId="1" PostId="16573" RevisionGUID="dc2a6d60-4c38-452e-bcea-c6aa3c2960d3" CreationDate="2011-08-01T21:47:15.603" UserId="6909" Text="Is boiling water poured over frozen berries enough vs. bacteria?" />
  <row Id="35342" PostHistoryTypeId="3" PostId="16573" RevisionGUID="dc2a6d60-4c38-452e-bcea-c6aa3c2960d3" CreationDate="2011-08-01T21:47:15.603" UserId="6909" Text="&lt;raspberries&gt;" />
  <row Id="35343" PostHistoryTypeId="5" PostId="16572" RevisionGUID="90593310-3e7c-4a3b-b660-e40bdbf39742" CreationDate="2011-08-01T21:58:02.417" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [What recipes should every high school graduate know how to cook?](http://cooking.stackexchange.com/questions/1580/what-recipes-should-every-high-school-graduate-know-how-to-cook)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;as the title has it, I'm a college student. I currently live in an apartment with oven,microwave and fridge included. However, I'd like to stay away from the oven if possible because I fear leaving it on for too long and forgetting about it, or basically any accidents where I have to pay to replace the oven...&#xD;&#xA;&#xD;&#xA;Anyways, I have read the other threads here about other college students advice ( I see Good Eats is a good show to learn from) however I have a somewhat different request. &#xD;&#xA;&#xD;&#xA;Do you have maybe 2 or 3 different dishes that are all around good in terms of health and cheap for dinner? I also have a rice cooker so I can probably get some carbs out of the rice right? &#xD;&#xA;&#xD;&#xA;I see a lot of recipes that are good for your health with all this and that included(carbs, protein, vitamins, etc), however which 2-3 recipes out there do you think are good in terms of basic health and cost plus preparation time? I'm probably overcomplicating cooking, so I apologize in advance.... &#xD;&#xA;&#xD;&#xA;I want to keep it all simple for now, and later expand on variety and tools if I have the time..&#xD;&#xA;&#xD;&#xA;Thank you!&#xD;&#xA;" />
  <row Id="35344" PostHistoryTypeId="10" PostId="16572" RevisionGUID="ee2ac66c-1134-43e6-aba5-405f0541b7bd" CreationDate="2011-08-01T21:58:01.213" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35345" PostHistoryTypeId="25" PostId="16573" RevisionGUID="c2b3939a-8234-40c9-9063-552c4632cd2f" CreationDate="2011-08-01T23:55:59.450" Comment="http://twitter.com/#!/StackCooking/status/98180200923283456" />
  <row Id="35347" PostHistoryTypeId="2" PostId="16574" RevisionGUID="6a2afd12-df2c-422c-a08a-fad6d10fcd83" CreationDate="2011-08-02T01:26:04.240" UserId="4296" Text="I am wondering what the different types of kitchen knives are used for/ which knife to use for different types of cutting. I mistakenly used a big, straight edge knife to cut a watermelon...needless to say, that didn't go over too well. I pretty much a paring knife for most of my cutting, but I'm sure I should be using a different knife. &#xD;&#xA;&#xD;&#xA;You can add to this list, but to be specific, what kind of knife would you use for the following:&#xD;&#xA;&#xD;&#xA;Peppers, garlic, onion, raw chicken, cooked chicken, tomatoes, carrots, fruit, broccoli, beef, potatoes, celery...etc. " />
  <row Id="35348" PostHistoryTypeId="1" PostId="16574" RevisionGUID="6a2afd12-df2c-422c-a08a-fad6d10fcd83" CreationDate="2011-08-02T01:26:04.240" UserId="4296" Text="Looking for different knives and descriptions of their use." />
  <row Id="35349" PostHistoryTypeId="3" PostId="16574" RevisionGUID="6a2afd12-df2c-422c-a08a-fad6d10fcd83" CreationDate="2011-08-02T01:26:04.240" UserId="4296" Text="&lt;knife-skills&gt;" />
  <row Id="35350" PostHistoryTypeId="2" PostId="16575" RevisionGUID="cff749c1-ebe4-48e5-8320-57a68d605afb" CreationDate="2011-08-02T02:21:06.280" UserId="3819" Text="The standard answer is that you actually *need* a grand total of three knives, and could conceivably make do with one.  The usual load-out recommended is 1)6&quot;-8&quot; chef's knife, santoku, or cleaver, 2) 3&quot; paring knife, and 3) long serrated knife.  The chef's knife or santoku is for most work (a cleaver can be used for this if you're a mad man), the paring knife is for small work (fine vegetables and mushrooms), and the serrated blade is for crusty breads and tomatoes (which can end up crushed by straight blades).   If you are embarrassed for funds, ditch the serrated knife and paring knife, in that order.  If you're doing serious butchery, a 10&quot;-12&quot; carving knife and a small thin jointing knife are worth the investment.    There's a special knife for fileting fish, but to be frank I've had one for 20 years and it's *never* been the best tool for the job.&#xD;&#xA;&#xD;&#xA;Watermelon can be sliced with a large straight blade (I might pull out the 12&quot; for that), but only with a lot of gumption.  Show fear or hesitation, and you're going to make a mess. &#xD;&#xA;&#xD;&#xA;More important than what you buy is how you use it.  Search on youtube for &quot;introductory knife skills&quot;, or take a cooking class on it.  Well worth the investment. &#xD;&#xA;&#xD;&#xA;(As should be obvious from the above, whatever you do **don't** buy a &quot;knife set&quot;.  You'll end up paying a lot of money for knives you will probably never need.)   &#xD;&#xA;&#xD;&#xA;Except for raw tomatoes, french bread, and peeling fruit, everything on your list ends done by my 8&quot; santoku (or 6&quot; ceramic, which is not something for beginners, purely on price). " />
  <row Id="35351" PostHistoryTypeId="2" PostId="16576" RevisionGUID="0b572edf-6327-433f-8dac-b61db6bfbf35" CreationDate="2011-08-02T02:29:31.937" UserId="5505" Text="The best knife to use is the one that you can wield comfortably, effectively, and safely. Personally, I'd use a 8&quot; chef's knife for most of the items on your list, and I'd guess that a similar knife would be a workhorse in many kitchens, but that doesn't mean that that knife is the right one for you.&#xD;&#xA;&#xD;&#xA;Good books on cooking (not necessarily a &quot;cookbook&quot;) will often have information on developing your knife skills. [*The New Professional Chef*][1] is one book that has such information. There are also a number of videos on YouTube that demonstrate good technique. It's fine to read about or watch knives in action, but the thing that really makes a difference is practice. Buy a few pounds of celery, a big bag of onions (and Kleenex!), a pile of carrots, mushrooms, and potatoes. Practice the various cuts, slowly at first, until you feel comfortable and competent. Most of all, practice keeping the fingers of your holding hand tucked underneath and out of the way of the blade.&#xD;&#xA;&#xD;&#xA;To answer your specific question, a decent straight-bladed knife somewhere between 7 and 10&quot; should be fine for slicing, dicing, or chopping peppers, onion, chicken (the raw and the cooked), tomatoes, carrots, and the rest. If you want to do something like taking the core out of a tomato without first cutting it in half, use something smaller like a paring knife. You'd also use a paring knife when you want to make smaller, more controlled cuts, like peeling a fruit or vegetable. A large serrated knife is great for slicing bread, and a smaller serrated knife can be handy for fruits and vegetables that might have a slippery skin, tomatoes particularly. (If you keep your knives sharp, and you should, a straight blade is fine for tomatoes; if not, the serrated blade helps a lot.)&#xD;&#xA;&#xD;&#xA;Those are the basics. The name of a knife usually gives a pretty good indication of what it's for: a boning knife for boning, a carving knife for carving, etc. Don't feel like you need to collect the whole set right away.&#xD;&#xA;&#xD;&#xA;One more thing: Get yourself a good pair of kitchen scissors, i.e. one that easily disassembles for easy washing. I use my scissors for everything from snipping fresh herbs to wreaking havoc on whole chickens.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/New-Professional-Chef-TM/dp/0471286796" />
  <row Id="35352" PostHistoryTypeId="5" PostId="16576" RevisionGUID="f0e60f79-e100-4d2b-ad10-28f1a5791b50" CreationDate="2011-08-02T02:39:32.783" UserId="5505" Comment="Added cutting board info." Text="The best knife to use is the one that you can wield comfortably, effectively, and safely. Personally, I'd use a 8&quot; chef's knife for most of the items on your list, and I'd guess that a similar knife would be a workhorse in many kitchens, but that doesn't mean that that knife is the right one for you.&#xD;&#xA;&#xD;&#xA;Good books on cooking (not necessarily a &quot;cookbook&quot;) will often have information on developing your knife skills. [*The New Professional Chef*][1] is one book that has such information. There are also a number of videos on YouTube that demonstrate good technique. It's fine to read about or watch knives in action, but the thing that really makes a difference is practice. Buy a few pounds of celery, a big bag of onions (and Kleenex!), a pile of carrots, mushrooms, and potatoes. Practice the various cuts, slowly at first, until you feel comfortable and competent. Most of all, practice keeping the fingers of your holding hand tucked underneath and out of the way of the blade.&#xD;&#xA;&#xD;&#xA;To answer your specific question, a decent straight-bladed knife somewhere between 7 and 10&quot; should be fine for slicing, dicing, or chopping peppers, onion, chicken (the raw and the cooked), tomatoes, carrots, and the rest. If you want to do something like taking the core out of a tomato without first cutting it in half, use something smaller like a paring knife. You'd also use a paring knife when you want to make smaller, more controlled cuts, like peeling a fruit or vegetable. A large serrated knife is great for slicing bread, and a smaller serrated knife can be handy for fruits and vegetables that might have a slippery skin, tomatoes particularly. (If you keep your knives sharp, and you should, a straight blade is fine for tomatoes; if not, the serrated blade helps a lot.)&#xD;&#xA;&#xD;&#xA;Those are the basics. The name of a knife usually gives a pretty good indication of what it's for: a boning knife for boning, a carving knife for carving, etc. Don't feel like you need to collect the whole set right away.&#xD;&#xA;&#xD;&#xA;One more thing: Get yourself a good pair of kitchen scissors, i.e. one that easily disassembles for easy washing. I use my scissors for everything from snipping fresh herbs to wreaking havoc on whole chickens.&#xD;&#xA;&#xD;&#xA;Still one more thing: you also need decent cutting boards. Decent doesn't mean expensive, just flat, large enough (bigger than the food, bigger than the knife you're using), and unlikely to rock or slide around on your countertop. If sliding is a possibility, put the board on a dish towel to stabilize it. Go for wood or plastic to protect your knives, not something hard like glass.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/New-Professional-Chef-TM/dp/0471286796" />
  <row Id="35353" PostHistoryTypeId="2" PostId="16577" RevisionGUID="560cec3f-8f6a-4988-ab2c-d532e199f53a" CreationDate="2011-08-02T02:52:47.767" UserId="5505" Text="Raspberries seem fairly acidic, and many bacteria don't stand up well to acid. Here's one article that says [raspberry juice kills bacteria][1]. If you're worried, then, you might consider pureeing the raspberries in your blender and letting them sit for a minute before adding the yogurt, banana, or whatever else you put in your smoothies.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.iol.co.za/scitech/technology/raspberry-juice-kills-deadly-bacteria-1.62691" />
  <row Id="35354" PostHistoryTypeId="2" PostId="16578" RevisionGUID="7b06664a-09c4-4f39-972a-09c6264542b2" CreationDate="2011-08-02T05:01:46.093" UserId="5505" Text="You're jumping to conclusions here. While it's entirely possible that you got a bad batch of shrimp, there are plenty of variables that could explain differences in color, boyancy, and froth. Species, location, food source, processing method, and wild vs. farmed are all factors that could be involved. Indeed, many shimp varieties have names that relate to their coloration: there are black tiger shrimp, white shrimp, pink shrimp, brown shrimp...&#xD;&#xA;&#xD;&#xA;The best way to tell if your shrimp are in good shape is to smell them. It'll be harder to detect any off odor if you thaw the shrimp under running water, so thaw them overnight in the fridge if you have time. A whiff of ammonia indicates a shrimp that has seen better days, but use your head: any scent that makes you think &quot;Whew! That smells like really old shrimp!&quot; is reason for concern." />
  <row Id="35355" PostHistoryTypeId="2" PostId="16579" RevisionGUID="dcc90728-9076-4074-9912-b356289326d5" CreationDate="2011-08-02T05:52:45.690" UserId="6168" Text="The curd which I purchase from the market looks too perfect and intact. Is there some special trick which prevents the home made curds from getting watery? " />
  <row Id="35356" PostHistoryTypeId="1" PostId="16579" RevisionGUID="dcc90728-9076-4074-9912-b356289326d5" CreationDate="2011-08-02T05:52:45.690" UserId="6168" Text="How to set curds so that they do't get watery?" />
  <row Id="35357" PostHistoryTypeId="3" PostId="16579" RevisionGUID="dcc90728-9076-4074-9912-b356289326d5" CreationDate="2011-08-02T05:52:45.690" UserId="6168" Text="&lt;preparation&gt;&lt;milk&gt;" />
  <row Id="35358" PostHistoryTypeId="25" PostId="16562" RevisionGUID="67125e10-ccc1-4ec0-8fb5-c3197d7690e8" CreationDate="2011-08-02T05:56:00.067" Comment="http://twitter.com/#!/StackCooking/status/98270802545360896" />
  <row Id="35359" PostHistoryTypeId="2" PostId="16580" RevisionGUID="091beaf0-5a77-47f9-8eb3-e34c8e7d89ec" CreationDate="2011-08-02T07:32:48.420" UserId="641" Text="McGee has an article for conserving [fresh berries][1] for some days longer. He talks about molds, not bacteria...&#xD;&#xA;&#xD;&#xA;Frozen berries should be alright as your country's health regulations will not allow dangerous foods to be imported or produced or sold.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.nytimes.com/2009/08/26/dining/26curi.html" />
  <row Id="35360" PostHistoryTypeId="2" PostId="16581" RevisionGUID="afc03983-a354-4630-a66a-644ecd8e3815" CreationDate="2011-08-02T07:54:16.617" UserId="3203" Text="The type of milk, the milk fat content, the heat, the type of acid or rennet you use all have an effect on how the curds form&#xD;&#xA;&#xD;&#xA;Two things to try are:&#xD;&#xA;&#xD;&#xA;1. Better draining of the whey, use fine paper liner on the sieve, and replace a few times&#xD;&#xA;&#xD;&#xA;2. Re-cooking, after the initial setting using acid or rennet (up to four hours) salt and then re-cook the curds on a low heat for a little while to encourage whey loss. If you over cook them now you will have tough or stringy curds, interesting but not good&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Some commercially packaged cottage cheese has carrageen, locust bean gum or similar added to make the casein/whey slurry a bit thicker&#xD;&#xA;&#xD;&#xA;Commercial cottage cheese is usually made with cultures and rennet, and not acid. They also have a higher fat content than normal cows milk would have, i.e. they have added extra cream to the milk&#xD;&#xA;" />
  <row Id="35361" PostHistoryTypeId="25" PostId="16579" RevisionGUID="af505ce8-82a1-4b8e-8194-bc6d2aafff8b" CreationDate="2011-08-02T08:56:00.870" Comment="http://twitter.com/#!/StackCooking/status/98316105046700032" />
  <row Id="35362" PostHistoryTypeId="25" PostId="16574" RevisionGUID="61cf2bc3-f32b-4ba4-91b1-f641d7624c2f" CreationDate="2011-08-02T11:56:00.670" Comment="http://twitter.com/#!/StackCooking/status/98361403919966209" />
  <row Id="35363" PostHistoryTypeId="2" PostId="16582" RevisionGUID="ad7ef80d-4dd2-4483-8e4d-9a729f7356a2" CreationDate="2011-08-02T12:10:20.057" UserId="6915" Text="Yesterday I tried to prepare shrimps for the first time. Basically the idea was to prepare shrimps and pasta. I bought frozne shrimps and followed the recipe. It was something like this:&#xD;&#xA;&#xD;&#xA;Heat olive oil and fry garlic.&#xD;&#xA;Add frozen shrimps and fry them until they become soft.&#xD;&#xA;Add cooking cream + parmesan or parmesan cream.&#xD;&#xA;...&#xD;&#xA;&#xD;&#xA;The problem was that shrimps fried for 30 minutes and never got soft enough. They were pretty hard. So my question is what is the best way to prepare shrimps?&#xD;&#xA;&#xD;&#xA;Thanks everyone,&#xD;&#xA;&#xD;&#xA;Huske" />
  <row Id="35364" PostHistoryTypeId="1" PostId="16582" RevisionGUID="ad7ef80d-4dd2-4483-8e4d-9a729f7356a2" CreationDate="2011-08-02T12:10:20.057" UserId="6915" Text="Proper way to prepare shrimps" />
  <row Id="35365" PostHistoryTypeId="3" PostId="16582" RevisionGUID="ad7ef80d-4dd2-4483-8e4d-9a729f7356a2" CreationDate="2011-08-02T12:10:20.057" UserId="6915" Text="&lt;shrimp&gt;" />
  <row Id="35366" PostHistoryTypeId="2" PostId="16583" RevisionGUID="100eb73b-1646-424d-8783-9e51afd047fd" CreationDate="2011-08-02T12:32:37.830" UserId="5600" Text="Shrimp are extremely lean and have very little connective tissue, which means that the longer they cook the harder they get.  Fresh shrimp, for example, only need to be fried for about one minute per side (depending on their size).  This makes cooking frozen shrimp very difficult: By the time the outside has thawed and is perfectly cooked, the inside will still likely be frozen.  If you cook them long enough for the inside to thaw and cook (*e.g.*, 30 minutes), the outside will likely be extremely hard.&#xD;&#xA;&#xD;&#xA;I would recommend thawing the shrimp before cooking, for example, by leaving them in the refrigerator overnight.  Another quick way to thaw them is to place them in a bowl and run a stream of cold water over them in your sink.  Next, thoroughly dry the shrimp, which will help [prevent splatter][1] and promote the [Maillard reaction][2].  Only cook the shrimp until they turn slightly pink and begin to curl on one side, then flip.  Depending on the size, this should be no more than, say, two minutes per side.  Then proceed with the remainder of the recipe.  Also take into account if the recipe calls for simmering the shrimp in the cream sauce; if so, then this will continue to cook the shrimp and you will not need to fry them as long.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16363/pan-frying-marinated-meat-without-making-a-huge-mess&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Maillard_reaction" />
  <row Id="35367" PostHistoryTypeId="2" PostId="16584" RevisionGUID="17bfd5e9-4c13-4abe-be07-bd915e4995aa" CreationDate="2011-08-02T14:41:38.153" UserId="4590" Text="I'm surprised that there's been no mention of steaming yet. Steaming a sponge cake just requires a small pot which can float in a larger pot and a lid for the larger pot." />
  <row Id="35368" PostHistoryTypeId="25" PostId="16582" RevisionGUID="a4660fb9-9f8c-427a-8249-485bad4b6346" CreationDate="2011-08-02T14:56:00.763" Comment="http://twitter.com/#!/StackCooking/status/98406702709358594" />
  <row Id="35369" PostHistoryTypeId="5" PostId="16579" RevisionGUID="c4e5ee5c-67f0-4ff4-844c-841a4816e70b" CreationDate="2011-08-02T15:39:10.357" UserId="6168" Comment="Meant yogurt not curd :doh:" Text="The yogurt which I purchase from the market looks too perfect and intact. Is there some special trick which prevents the home made yogurt from getting watery? " />
  <row Id="35370" PostHistoryTypeId="4" PostId="16579" RevisionGUID="c4e5ee5c-67f0-4ff4-844c-841a4816e70b" CreationDate="2011-08-02T15:39:10.357" UserId="6168" Comment="Meant yogurt not curd :doh:" Text="How to set yogurt so that it doesn't get watery?" />
  <row Id="35371" PostHistoryTypeId="2" PostId="16585" RevisionGUID="c1999def-6322-4bd6-afca-5bc159734f4d" CreationDate="2011-08-02T17:21:05.093" UserId="5600" Text="Many of the commercial yoghurts use stabilizers like [pectin][1] to prevent the yoghurt from separating during transport.  All fruits naturally contain pectin (some more than others), so one option, if you are making your own yoghurt at home, is to add some fruit to it.  Here in the US, supermarkets carry small bags of dry pectin powder; if you can get some of that, you could try adding it to your yoghurt.&#xD;&#xA;&#xD;&#xA;Another option is to initially heat your milk to 85°C for a half hour before cooling it and adding your yoghurt starter.  This heating serves two purposes: (1) it gets rid of some of the excess moisture through evaporation, and (2) the heating will denature (*i.e.*, stretch out and relax) some of the milk's proteins.  Denatured proteins will be able retain more of the liquid that is in the final product.&#xD;&#xA;&#xD;&#xA;Finally, you can add powdered milk to the mix (about 125ml of powdered milk per liter of milk).  Powdered milk is basically just milk protein, so the added protein will help contain some of the final liquid.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pectin" />
  <row Id="35372" PostHistoryTypeId="2" PostId="16586" RevisionGUID="43ae4b19-d407-4fce-9e8e-c97f605ed650" CreationDate="2011-08-02T17:38:35.673" UserId="5093" Text="I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the fish. &#xD;&#xA;&#xD;&#xA;When we complained we wee rudely told that the chef had been doing sushi for 30 years and wasabi is used to kill parasites in the fish.&#xD;&#xA;&#xD;&#xA;This is believable since I know in some countries, red peppers are used in foods all the time for the same reason. &#xD;&#xA;&#xD;&#xA;However, my understanding of Sushi is that the chef is a craftsman who not only picks great fish, but also knows how to find and remove parasites. &#xD;&#xA;&#xD;&#xA;My question is, wtf? Is it proper for the Sushi chef to add wasabi to the sushi to help prevent parasites? If so, how come I've only encountered this practice once out of the many sushi places I've frequented?&#xD;&#xA;" />
  <row Id="35373" PostHistoryTypeId="1" PostId="16586" RevisionGUID="43ae4b19-d407-4fce-9e8e-c97f605ed650" CreationDate="2011-08-02T17:38:35.673" UserId="5093" Text="The art of Sushi: using wasabi to kill parasites" />
  <row Id="35374" PostHistoryTypeId="3" PostId="16586" RevisionGUID="43ae4b19-d407-4fce-9e8e-c97f605ed650" CreationDate="2011-08-02T17:38:35.673" UserId="5093" Text="&lt;sushi&gt;" />
  <row Id="35375" PostHistoryTypeId="2" PostId="16587" RevisionGUID="0ed91e3f-e558-4294-a4e2-8f8353f73686" CreationDate="2011-08-02T17:54:02.933" UserId="6918" Text="I want to buy some cedar planks for the first time to try some fun looking recipes. I was wondering if anyone has any experience with simple, disposable planks compared to the more expensive planks that claim to be reusable, e.g (Nature's Cuisine NC001 Large Cedar Oven Roasting Plank). Previous advice I've seen on cedar planks suggest you can only reuse them one or two times but I believe they were talking about the simplest planks, the ones you'd just buy at a hardware store." />
  <row Id="35376" PostHistoryTypeId="1" PostId="16587" RevisionGUID="0ed91e3f-e558-4294-a4e2-8f8353f73686" CreationDate="2011-08-02T17:54:02.933" UserId="6918" Text="Cedar Planks - Reusable Vs. Disposable" />
  <row Id="35377" PostHistoryTypeId="3" PostId="16587" RevisionGUID="0ed91e3f-e558-4294-a4e2-8f8353f73686" CreationDate="2011-08-02T17:54:02.933" UserId="6918" Text="&lt;grilling&gt;&lt;cedar-plank&gt;" />
  <row Id="35378" PostHistoryTypeId="2" PostId="16588" RevisionGUID="060dcd44-0b34-4975-a998-a5fd83345726" CreationDate="2011-08-02T18:04:54.933" UserId="5600" Text="From the comments, [Henrik][1] noted that there is a parasite in Sweden (called &quot;Dvärgbandmask&quot; in Swedish) that contaminates wild fruit.  This is a type of tapeworm called &quot;[Echinococcus][2]&quot; in English.  Its eggs can cause a parasitic disease called [Echinococcosis][3] or hydatid disease.  According to [this article][4], freezing the eggs to very low temperatures and/or freezing the eggs very rapidly is fatal to them.  Given that [modern &quot;IQF&quot; freezing methods for berries bring the fruit very quickly to below -20°C][5], I'd say that the danger from echinococcosis is very low (much lower than eating unwashed fresh fruit).&#xD;&#xA;&#xD;&#xA;As for risks from bacteria, these are also very low because [the process of preparing the fruit for freezing and then subsequently freezing them kills the majority of any present bacteria][6].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/3756/henrik-soderlund&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Echinococcus&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Echinococcosis&#xD;&#xA;  [4]: http://www.jstor.org/stable/3286335&#xD;&#xA;  [5]: http://www.raspberryinfo.com/raspberry-products.asp&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Frozen_food" />
  <row Id="35379" PostHistoryTypeId="6" PostId="16579" RevisionGUID="4e4299ce-6883-4d9e-9d3a-8be6d1905531" CreationDate="2011-08-02T18:33:31.970" UserId="6345" Comment="edited tags" Text="&lt;milk&gt;&lt;yogurt&gt;" />
  <row Id="35380" PostHistoryTypeId="2" PostId="16589" RevisionGUID="202ea77a-8b41-4a3b-985c-4133c36cf2be" CreationDate="2011-08-02T19:11:52.673" UserId="5600" Text="This is perfectly normal, however, I find the common claim that &quot;it is to prevent parasites&quot; a bit dubious (I would think that it would have to be uniformly applied to the entire fish to have any measurable effect).  The wasabi is really there to add flavor.  In really high-end sushi restaurants in Japan, for example, it is relatively uncommon for the guest to be served a mound of grated wasabi.  Instead, the chef applies the perfect amount of wasabi to each piece of sushi.  Some chefs will not even serve soy sauce, instead individually brushing on the sauce on each piece.  If wasabi is served separately from the fish, it is generally also considered bad form to mix it with the soy sauce (as is commonly done in the US)." />
  <row Id="35381" PostHistoryTypeId="5" PostId="16589" RevisionGUID="20c58523-b47a-4c53-a98f-ab95f46ecde9" CreationDate="2011-08-02T19:30:27.447" UserId="5600" Comment="added 1068 characters in body" Text="This is perfectly normal, however, I find the common claim that &quot;it is to prevent parasites&quot; a bit dubious (I would think that it would have to be uniformly applied to the entire fish to have any measurable effect).  The wasabi is really there to add flavor.  In really high-end sushi restaurants in Japan, for example, it is relatively uncommon for the guest to be served a mound of grated wasabi.  Instead, the chef applies the perfect amount of wasabi to each piece of sushi.  Some chefs will not even serve soy sauce, instead individually brushing on the sauce on each piece.  If wasabi is served separately from the fish, it is generally also considered bad form to mix it with the soy sauce (as is commonly done in the US).&#xD;&#xA;&#xD;&#xA;**Edit**: To answer your question about why you've never seen this practice before, here are some possible explanations:&#xD;&#xA;&#xD;&#xA; 1. It takes more time/skill/effort to do it properly.&#xD;&#xA; 2. Many sushi restaurants in the US do not have properly trained sushi chefs.  In fact, in most areas of the country with little or no Japanese population, don't be surprised if your sushi chef is a Salvadorian who learned from the Oaxacan who learned from the Korean owner of the restaurant.  Not that there's anything wrong with that; one of my favorite sushi places is run by an Indonesian.  Just keep in mind that the people making you your sushi may have never experienced the &quot;real thing&quot;.&#xD;&#xA; 3. &quot;Real,&quot; fresh wasabi is very rare and expensive.  Most of the stuff that is used in the US is basically horseradish paste plus food coloring.  Restaurants that can both procure and afford to use the real stuff will want to use it sparingly; they wouldn't want to waste it by putting a mound of it on each plate.  Therefore, they might be more inclined to use the &quot;proper&quot; technique." />
  <row Id="35382" PostHistoryTypeId="5" PostId="16589" RevisionGUID="dd037db7-0742-471b-a7c3-01c484717f84" CreationDate="2011-08-02T19:42:31.993" UserId="5600" Comment="added 11 characters in body" Text="This is perfectly normal, however, I find the common claim that &quot;it is to prevent parasites&quot; a bit dubious (I would think that it would have to be uniformly applied to the entire fish to have any measurable effect).  The wasabi is really there to add flavor.  In really high-end sushi restaurants in Japan, for example, it is relatively uncommon for the guest to be served a mound of grated wasabi.  Instead, the chef applies the perfect amount of wasabi to each piece of sushi.  Some chefs will not even serve soy sauce, instead individually brushing on the sauce on each piece.  If wasabi is served separately from the fish, it is generally also considered bad form to mix it with the soy sauce (as is commonly done in the US).&#xD;&#xA;&#xD;&#xA;**Edit**: To answer your question about why you've never seen this practice before, here are some possible explanations:&#xD;&#xA;&#xD;&#xA; 1. It takes more time/skill/effort to do it properly.&#xD;&#xA; 2. Many sushi restaurants in the US do not have properly trained sushi chefs.  In fact, in most areas of the country with little or no Japanese population, don't be surprised if your sushi chef is a Salvadorian who learned from the Oaxacan who learned from the Korean owner of the restaurant.  Not that there's anything wrong with that; one of my favorite sushi places is run by an Indonesian.  Just keep in mind that the people making you your sushi may have never experienced the &quot;real thing&quot; themselves.&#xD;&#xA; 3. &quot;Real,&quot; fresh wasabi is very rare and expensive.  Most of the stuff that is used in the US is basically horseradish paste plus food coloring.  Restaurants that can both procure and afford to use the real stuff will want to use it sparingly; they wouldn't want to waste it by putting a mound of it on each plate.  Therefore, they might be more inclined to use the &quot;proper&quot; technique." />
  <row Id="35383" PostHistoryTypeId="2" PostId="16590" RevisionGUID="1e18d71f-cda2-4275-b697-fb50852f0a01" CreationDate="2011-08-02T19:57:23.370" UserId="6905" Text="In some recipies, eggs are used as a thickening agent.  using less or more could make your food lees or more dence.  " />
  <row Id="35384" PostHistoryTypeId="25" PostId="16586" RevisionGUID="f79e92d0-986e-44df-ad0b-d85ed476476c" CreationDate="2011-08-02T20:56:00.777" Comment="http://twitter.com/#!/StackCooking/status/98497300678189056" />
  <row Id="35385" PostHistoryTypeId="2" PostId="16591" RevisionGUID="8fe51255-4b06-4b6c-8291-220697465d58" CreationDate="2011-08-02T20:59:34.410" UserId="6688" Text="Some of the drawbacks with commercial ranges I've encountered that made them less than ideal for home use:&#xD;&#xA;&#xD;&#xA; - Difficult to light individual burners (I was working on older models so these probably have improved, but I would think the design assumption for professional ranges is that the burners are on most of the time rather than the opposite.)&#xD;&#xA; - Very hot oven doors and handles and no safety catches to keep the knobs from being turned (I have a little one running around)&#xD;&#xA; - Burners were not sealed so cleanup is more difficult&#xD;&#xA;&#xD;&#xA;If these aren't issues for you then I say go for the professional range.  You'll never regret having higher output burners, especially if they're dual-ring so they can be turned down to simmer levels easily." />
  <row Id="35386" PostHistoryTypeId="5" PostId="16582" RevisionGUID="4fc2b40b-688d-4f25-904b-854d006acf11" CreationDate="2011-08-02T21:09:01.483" UserId="1129" Comment="Removed farewell signature, cleaned up grammar and formatted question." Text="Yesterday I tried to prepare shrimp for the first time. Basically the idea was to prepare shrimp and pasta. I bought frozen shrimp and followed the recipe. It was something like this:&#xD;&#xA;&#xD;&#xA;&gt; Heat olive oil and fry garlic.  &#xD;&#xA;&gt; Add frozen shrimps and fry them until they become soft.  &#xD;&#xA;&gt; Add cooking cream + Parmesan or Parmesan cream.  &#xD;&#xA;&gt;...&#xD;&#xA;&#xD;&#xA;The problem was that I fried the shrimp for 30 minutes and they never got soft enough. They were pretty hard. Obviously something went wrong.  &#xD;&#xA;&#xD;&#xA;What is the best way to prepare shrimps?" />
  <row Id="35387" PostHistoryTypeId="4" PostId="16582" RevisionGUID="4fc2b40b-688d-4f25-904b-854d006acf11" CreationDate="2011-08-02T21:09:01.483" UserId="1129" Comment="Removed farewell signature, cleaned up grammar and formatted question." Text="Proper way to prepare shrimp?" />
  <row Id="35388" PostHistoryTypeId="24" PostId="16582" RevisionGUID="4fc2b40b-688d-4f25-904b-854d006acf11" CreationDate="2011-08-02T21:09:01.483" Comment="Proposed by 1129 approved by 60 edit id of 251" />
  <row Id="35389" PostHistoryTypeId="2" PostId="16592" RevisionGUID="4c0b8464-a852-4d15-b8d8-68a5a9541c8f" CreationDate="2011-08-02T22:02:15.383" UserId="6023" Text="The whole idea of using a cedar plank is to char the heck out of the bottom and produce lots of smoke and flavor. My roughly 1/4 inch planks are usually charred pretty well and I simply couldn't see using them a second time. At times, it seems that 1/8 inch or more of the bottom is gone.&#xD;&#xA;&#xD;&#xA;If you find a good source for your planks, they should be pretty inexpensive so why push it? I found one of the best sources to be my supermarket right next to the fish counter. $3 - $4 / plank. Seems like a small price to pay when you are grilling a $30 piece of salmon on top of it.&#xD;&#xA;" />
  <row Id="35390" PostHistoryTypeId="10" PostId="16535" RevisionGUID="fedbb2cb-58fb-49cf-a137-c577b4868758" CreationDate="2011-08-02T22:37:55.477" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35391" PostHistoryTypeId="5" PostId="16586" RevisionGUID="3876201a-10cd-4e4e-84c5-b8c9409385a6" CreationDate="2011-08-02T22:39:16.350" UserId="41" Comment="added 11 characters in body; edited tags" Text="I've been to many sushi places and last night I went to a place that I've been to before (not that long ago either). When the sushi came, we noticed that it had wasabi spread on the rice, under the fish. &#xD;&#xA;&#xD;&#xA;When we complained we were rudely told that the chef had been doing sushi for 30 years and wasabi is used to kill parasites in the fish.&#xD;&#xA;&#xD;&#xA;This is believable since I know in some countries, red peppers are used in foods all the time for the same reason. &#xD;&#xA;&#xD;&#xA;However, my understanding of sushi is that the chef is a craftsman who not only picks great fish, but also knows how to find and remove parasites.&#xD;&#xA;&#xD;&#xA;My question is, is this normal? Is it proper for the Sushi chef to add wasabi to the sushi to help prevent parasites? If so, how come I've only encountered this practice once out of the many sushi places I've frequented?&#xD;&#xA;" />
  <row Id="35392" PostHistoryTypeId="6" PostId="16586" RevisionGUID="3876201a-10cd-4e4e-84c5-b8c9409385a6" CreationDate="2011-08-02T22:39:16.350" UserId="41" Comment="added 11 characters in body; edited tags" Text="&lt;food-safety&gt;&lt;sushi&gt;&lt;wasabi&gt;" />
  <row Id="35393" PostHistoryTypeId="6" PostId="16573" RevisionGUID="c68d385a-6b8e-48d0-afb4-aedff7666450" CreationDate="2011-08-02T22:40:17.910" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;fruit&gt;&lt;raspberries&gt;" />
  <row Id="35394" PostHistoryTypeId="2" PostId="16593" RevisionGUID="c19c19b6-25b1-4b76-b0f2-cb548e800b5e" CreationDate="2011-08-02T23:51:41.857" UserId="3688" Text="How about grating the potatoes as one would do for a rosti? [This recipe][1] suggests 'cutting into matchsticks', but I think life is way to short for such ventures. Just use a grater!&#xD;&#xA;&#xD;&#xA;Rosti is pancake-like as its allowed to flatten into a mass. If you blanch and then stir-fry you gratings in clarified butter (ghee) and keep them moving they'll stay separate. Like little crunchy, soft-in-the-middle nano-chips. ;-)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://uktv.co.uk/food/item/aid/587165" />
  <row Id="35395" PostHistoryTypeId="2" PostId="16594" RevisionGUID="a6601b68-9be6-424e-b562-9d1ef7493d46" CreationDate="2011-08-03T05:10:08.700" UserId="6924" Text="[Dashi can be made from several sources](http://en.wikipedia.org/wiki/Dashi), including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of [white button mushroom](http://en.wikipedia.org/wiki/Agaricus_bisporus).)&#xD;&#xA;&#xD;&#xA;I understand that the main taste of dashi is [umami](http://en.wikipedia.org/wiki/Umami) (glutamic acid and inosinic acid). Aside from umami, is it possible to taste the difference? Would it be possible to teach someone to tell the source by tasting? Also, will the different sources cause different types of allergies?&#xD;&#xA;&#xD;&#xA;*(I'm asking this question from the perspective of a diner, so maybe my question is not suitable for this site. If this is the case, I apologize and close this question.)*&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="35396" PostHistoryTypeId="1" PostId="16594" RevisionGUID="a6601b68-9be6-424e-b562-9d1ef7493d46" CreationDate="2011-08-03T05:10:08.700" UserId="6924" Text="Can one taste the difference between the different sources of dashi?" />
  <row Id="35397" PostHistoryTypeId="3" PostId="16594" RevisionGUID="a6601b68-9be6-424e-b562-9d1ef7493d46" CreationDate="2011-08-03T05:10:08.700" UserId="6924" Text="&lt;japanese-cuisine&gt;&lt;dashi&gt;" />
  <row Id="35398" PostHistoryTypeId="4" PostId="16594" RevisionGUID="2b713d49-b42d-43e8-a3c8-010a3f6fc179" CreationDate="2011-08-03T05:18:17.740" UserId="6924" Comment="edited title" Text="Can one tell the different sources of dashi by taste?" />
  <row Id="35399" PostHistoryTypeId="5" PostId="16594" RevisionGUID="2b713d49-b42d-43e8-a3c8-010a3f6fc179" CreationDate="2011-08-03T05:18:17.740" UserId="6924" Comment="edited title" Text="[Dashi can be made from several sources](http://en.wikipedia.org/wiki/Dashi), including bonito, kombu and shiitake mushroom being the most common ones. (I've been to one Japanese resturant where their udon broth is made of [white button mushroom](http://en.wikipedia.org/wiki/Agaricus_bisporus).)&#xD;&#xA;&#xD;&#xA;I understand that the main taste of dashi is [umami](http://en.wikipedia.org/wiki/Umami) (glutamic acid and inosinic acid). Aside from umami, is it possible to taste the difference? Would it be possible to teach someone to tell the source by tasting? Also, will the different sources cause different types of allergies?&#xD;&#xA;&#xD;&#xA;For this question, let's suppose the dashi had been used as the broth for a plain Udon - no other ingredients, just the Udon and the dashi.&#xD;&#xA;&#xD;&#xA;*(I'm asking this question from the perspective of a diner, so maybe my question is not suitable for this site. If this is the case, I apologize and close this question.)*&#xD;&#xA;&#xD;&#xA;Thanks." />
  <row Id="35401" PostHistoryTypeId="25" PostId="16559" RevisionGUID="94fd6bfa-f150-462a-a3bd-0f59892e36ff" CreationDate="2011-08-03T05:56:00.500" Comment="http://twitter.com/#!/StackCooking/status/98633193099509760" />
  <row Id="35404" PostHistoryTypeId="2" PostId="16598" RevisionGUID="c76c7f4d-7c61-43d4-baef-6f4caa86d4c1" CreationDate="2011-08-03T07:08:11.030" UserId="6531" Text="You can use it in Thai dishes. &#xD;&#xA;&#xD;&#xA;I've used it before for green curries and in [*tom yum*][1]/[*tom kar gai*][2] and it was a nice addition.&#xD;&#xA;&#xD;&#xA;[1]:http://en.wikipedia.org/wiki/Tom_yum&#xD;&#xA;[2]:http://en.wikipedia.org/wiki/Tom_kha_gai" />
  <row Id="35408" PostHistoryTypeId="25" PostId="16594" RevisionGUID="77d667ba-e0dd-40e4-8af8-41ea669d4c41" CreationDate="2011-08-03T08:56:00.487" Comment="http://twitter.com/#!/StackCooking/status/98678491712720896" />
  <row Id="35409" PostHistoryTypeId="2" PostId="16600" RevisionGUID="859ec577-74c5-4240-9ec0-d96ffa3a81bd" CreationDate="2011-08-03T09:47:30.520" UserId="3806" Text="I'm about to move into a rather small studio flat, with a pretty tiny kitchen.&#xD;&#xA;&#xD;&#xA;I'm wondering if there's a small grill (about the size of a small gas stove, i.e, you could hold it between your hands easily) that runs from electricity or gas. The kind of thing good for grilling 2 chicken breasts on at the same time. Is there any such grill on the market?&#xD;&#xA;&#xD;&#xA;Whenever I search for grill on the net, all I find are the giant machines used for outdoor bbq's, that's not what I have in mind. I'm looking for something small that can be used to grill one or 2 chicken breasts, that's all." />
  <row Id="35410" PostHistoryTypeId="1" PostId="16600" RevisionGUID="859ec577-74c5-4240-9ec0-d96ffa3a81bd" CreationDate="2011-08-03T09:47:30.520" UserId="3806" Text="Small portable grill for a studio flat?" />
  <row Id="35411" PostHistoryTypeId="3" PostId="16600" RevisionGUID="859ec577-74c5-4240-9ec0-d96ffa3a81bd" CreationDate="2011-08-03T09:47:30.520" UserId="3806" Text="&lt;equipment&gt;&lt;grilling&gt;&lt;budget-cooking&gt;" />
  <row Id="35415" PostHistoryTypeId="2" PostId="16602" RevisionGUID="10b74c90-6326-4a21-bb41-fd046dd3e24d" CreationDate="2011-08-03T09:57:56.673" UserId="6143" Text="Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters).&#xD;&#xA;&#xD;&#xA;I got my dressing as usual, dark brown in colour, it was just a bit more smooth than usual, which I expected. A few minutes after pouring it over the salad, the colour went from dark brown to a very very light brown, it looked as if I'd used cream in it. The taste stayed the same as usual, but the colour change I thought was weird.&#xD;&#xA;&#xD;&#xA;So, why would a blended dressing change it's colour and a shaken dressing wouldn't?&#xD;&#xA;&#xD;&#xA;Probably the ingredients are important to answer this, so here's what I used:&#xD;&#xA;&#xD;&#xA;- Olive &amp; sunflower oil&#xD;&#xA;- Balsamic vinegar, malt vinegar, apple vinegar&#xD;&#xA;- Hibiscus syrup&#xD;&#xA;- Dried basil&#xD;&#xA;- Mustard&#xD;&#xA;- Salt, pepper, sugar&#xD;&#xA;" />
  <row Id="35416" PostHistoryTypeId="1" PostId="16602" RevisionGUID="10b74c90-6326-4a21-bb41-fd046dd3e24d" CreationDate="2011-08-03T09:57:56.673" UserId="6143" Text="Why would a blended salad dressing change it's colour?" />
  <row Id="35417" PostHistoryTypeId="3" PostId="16602" RevisionGUID="10b74c90-6326-4a21-bb41-fd046dd3e24d" CreationDate="2011-08-03T09:57:56.673" UserId="6143" Text="&lt;blender&gt;&lt;salad-dressing&gt;" />
  <row Id="35418" PostHistoryTypeId="5" PostId="16602" RevisionGUID="e633562b-2388-48cd-bef2-9fe3d0d801e6" CreationDate="2011-08-03T10:08:55.650" UserId="6143" Comment="added quantities" Text="Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters).&#xD;&#xA;&#xD;&#xA;I got my dressing as usual, dark brown in colour, it was just a bit more smooth than usual, which I expected. A few minutes after pouring it over the salad, the colour went from dark brown to a very very light brown, it looked as if I'd used cream in it. The taste stayed the same as usual, but the colour change I thought was weird.&#xD;&#xA;&#xD;&#xA;So, why would a blended dressing change it's colour and a shaken dressing wouldn't?&#xD;&#xA;&#xD;&#xA;Probably the ingredients are important to answer this, so here's what I used:&#xD;&#xA;&#xD;&#xA;- Olive &amp; sunflower oil (4 tbsp each)&#xD;&#xA;- Balsamic vinegar (2 tbsp) , malt vinegar (1 tbsp), apple vinegar (1 tbsp)&#xD;&#xA;- Hibiscus syrup (2 tbsp)&#xD;&#xA;- Dried basil (1 tsp)&#xD;&#xA;- Mustard (1 tsp)&#xD;&#xA;- Salt (1 tsp), sugar (1 tsp), freshly ground pepper&#xD;&#xA;" />
  <row Id="35420" PostHistoryTypeId="2" PostId="16604" RevisionGUID="47b5a1ae-27a6-463c-adeb-7825151ac4da" CreationDate="2011-08-03T11:01:13.840" UserId="6531" Text="Sounds like some air bubbles were incorporated in the mix and started to resurface (or blend together?).&#xD;&#xA;&#xD;&#xA;Generally little air bubbles tend to make a mixture lighter in colour, you can see that, for instance, when you mix sugar and egg yolks.&#xD;&#xA;&#xD;&#xA;Now, I'm not sure why did it happen once you poured it on the salad..." />
  <row Id="35423" PostHistoryTypeId="25" PostId="16533" RevisionGUID="6793459a-e9ce-4631-9a02-c97829e33b61" CreationDate="2011-08-03T11:56:00.563" Comment="http://twitter.com/#!/StackCooking/status/98723790812487682" />
  <row Id="35424" PostHistoryTypeId="2" PostId="16605" RevisionGUID="e488b5dc-4200-4de5-9202-7bb17a846b07" CreationDate="2011-08-03T12:10:21.690" UserId="5600" Text="If you have access to a well ventilated area and don't mind using charcoal, [shichirin][1] are my absolute favorite style of small grills.  They also come in [various shapes and sizes][2].  You really should use them outside, though, since they release carbon monoxide and their temperatures of 1200°C+ can create a lot of smoke if you are grilling something fatty.&#xD;&#xA;&#xD;&#xA;In my experience, small electric grills don't really get hot enough to do anything useful culinarily that a regular range/cooktop couldn't do.&#xD;&#xA;&#xD;&#xA;If you must use gas, you could try getting a propane or natural gas camping stove, [some of which come with grills][3].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shichirin&#xD;&#xA;  [2]: http://korin.com/Shop/Grills-and-Charcoals_2&#xD;&#xA;  [3]: http://www.tigerdirect.com/applications/SearchTools/item-details.asp?EdpNo=6728820&amp;CatId=4923" />
  <row Id="35425" PostHistoryTypeId="5" PostId="16605" RevisionGUID="05070e4c-b236-4856-8320-b43686c83e8c" CreationDate="2011-08-03T12:16:09.050" UserId="5600" Comment="added 384 characters in body" Text="If you have access to a well ventilated area and don't mind using charcoal, [shichirin][1] are my absolute favorite style of small grills.  They also come in [various shapes and sizes][2].  You really should use them outside, though, since they release carbon monoxide and their temperatures of 1200°C+ can create a lot of smoke if you are grilling something fatty.&#xD;&#xA;&#xD;&#xA;In my experience, small electric grills don't really get hot enough to do anything useful culinarily that a regular range/cooktop couldn't do.&#xD;&#xA;&#xD;&#xA;If you must use gas, you could try getting a propane or natural gas camping stove, [some of which come with grills][3].&#xD;&#xA;&#xD;&#xA;It won't be as powerful, but there are also some [small grills on the market][4] (also see [this one][5]) that work off of convenient [butane canisters][6].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shichirin&#xD;&#xA;  [2]: http://korin.com/Shop/Grills-and-Charcoals_2&#xD;&#xA;  [3]: http://www.tigerdirect.com/applications/SearchTools/item-details.asp?EdpNo=6728820&amp;CatId=4923&#xD;&#xA;  [4]: http://www.google.com/products/catalog?q=butane%20grill&amp;safe=active&amp;um=1&amp;ie=UTF-8&amp;tbm=shop&amp;cid=11859871055294178508&amp;sa=X&amp;ei=mzs5TqmpK4WutweWguX7Ag&amp;ved=0CD0Q8wIwAg&#xD;&#xA;  [5]: http://www.random-good-stuff.com/2008/04/29/mini-portable-butane-grill/&#xD;&#xA;  [6]: http://www.amazon.com/Gasone-Butane-Fuel-Canister-4pack/dp/B000JORB2M" />
  <row Id="35426" PostHistoryTypeId="2" PostId="16606" RevisionGUID="e92866a0-23f7-469b-9189-a49ff7b5948c" CreationDate="2011-08-03T12:37:03.163" UserId="6926" Text="I usually just take a bottle (I have an eco-friendly aluminum bottle) and fill it with milk.  Then I add some instant coffee, a tiny bit of sugar(helps the grinds dissolve), and some cinnamon or cocoa powder (to flavor).  After that I just shake the bottle until it is mixed up very well.  The ratio to how much of each ingredient depends on taste.  And heating is really optional depending on how well you shake it.  During the summer I usually don't heat my coffee because... well it's hot during the summer.&#xD;&#xA;&#xD;&#xA;Anyway, if you try it and like it then the answer is most likely yes." />
  <row Id="35427" PostHistoryTypeId="5" PostId="16605" RevisionGUID="afc471cf-bc46-453c-ae60-265a5167544d" CreationDate="2011-08-03T13:10:39.673" UserId="5600" Comment="added 489 characters in body" Text="If you have access to a well ventilated area and don't mind using charcoal, [shichirin][1] are my absolute favorite style of small grills.  They also come in [various shapes and sizes][2].  You really should use them outside, though, since they release carbon monoxide and their temperatures of 1200°C+ can create a lot of smoke if you are grilling something fatty.&#xD;&#xA;&#xD;&#xA;In my experience, small electric grills don't really get hot enough to do anything useful culinarily that a regular range/cooktop couldn't do.&#xD;&#xA;&#xD;&#xA;If you must use gas, you could try getting a propane or natural gas camping stove, [some of which come with grills][3].&#xD;&#xA;&#xD;&#xA;It won't be as powerful, but there are also some [small grills on the market][4] (also see [this one][5]) that work off of convenient [butane canisters][6].&#xD;&#xA;&#xD;&#xA;Finally, if you already have a gas stove, there is a type of handheld grill that is popular in Japan.  It has a metal grill grate on top of a ceramic diffuser.  It looks like this:&#xD;&#xA;&#xD;&#xA;![Japanese handheld grill.][7]&#xD;&#xA;&#xD;&#xA;The ceramic diffuser is the white part below.  You hold it over your gas stove and the ceramic evenly distributes the heat across the grill grate.  Unfortunately I don't remember what these things are named.  Does anyone know?&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Shichirin&#xD;&#xA;  [2]: http://korin.com/Shop/Grills-and-Charcoals_2&#xD;&#xA;  [3]: http://www.tigerdirect.com/applications/SearchTools/item-details.asp?EdpNo=6728820&amp;CatId=4923&#xD;&#xA;  [4]: http://www.google.com/products/catalog?q=butane%20grill&amp;safe=active&amp;um=1&amp;ie=UTF-8&amp;tbm=shop&amp;cid=11859871055294178508&amp;sa=X&amp;ei=mzs5TqmpK4WutweWguX7Ag&amp;ved=0CD0Q8wIwAg&#xD;&#xA;  [5]: http://www.random-good-stuff.com/2008/04/29/mini-portable-butane-grill/&#xD;&#xA;  [6]: http://www.amazon.com/Gasone-Butane-Fuel-Canister-4pack/dp/B000JORB2M&#xD;&#xA;  [7]: http://i.stack.imgur.com/tkiz5.jpg" />
  <row Id="35428" PostHistoryTypeId="2" PostId="16607" RevisionGUID="535087f3-9711-4eca-9531-bf457dd0b76c" CreationDate="2011-08-03T14:33:06.467" UserId="3806" Text="Which type of cooking oil should I use which is the most healthy / the least unhealthy? Or are there several types of cooking oils I should keep depending on whether I'm sauteing, roasting, or grilling?" />
  <row Id="35429" PostHistoryTypeId="1" PostId="16607" RevisionGUID="535087f3-9711-4eca-9531-bf457dd0b76c" CreationDate="2011-08-03T14:33:06.467" UserId="3806" Text="Which cooking oil is the healthiest?" />
  <row Id="35430" PostHistoryTypeId="3" PostId="16607" RevisionGUID="535087f3-9711-4eca-9531-bf457dd0b76c" CreationDate="2011-08-03T14:33:06.467" UserId="3806" Text="&lt;oil&gt;&lt;basics&gt;" />
  <row Id="35431" PostHistoryTypeId="2" PostId="16608" RevisionGUID="35c82e76-ad09-4731-b6cb-b7432a34b4be" CreationDate="2011-08-03T14:42:02.340" UserId="3756" Text="My first though was that it has to with the higher efficiency of the blender. Since the blender breaks up the fat into much smaller droplets than what is possible using a shaker or a whisk, that would account for the lighter color. This is also the reason why blended mayonnaise will be opaque and almost white, whereas a hand stirred mayonnaise can be quite translucent and much more yellow in color. Then I read on about the color *changing* from dark to light. I have absolutely no idea what that is about. Maybe somebody poured cream into it while you weren't looking? Or used magic? :)" />
  <row Id="35432" PostHistoryTypeId="25" PostId="16600" RevisionGUID="8ed0d821-ed39-49da-95d7-9425c9e563c7" CreationDate="2011-08-03T14:56:00.440" Comment="http://twitter.com/#!/StackCooking/status/98769088997888001" />
  <row Id="35433" PostHistoryTypeId="2" PostId="16609" RevisionGUID="fb89b947-9692-40fa-9fa8-cc46a2c1db98" CreationDate="2011-08-03T15:17:54.317" UserId="6927" Text="I have some basil pesto but I'm not sure how long it's fridge life is. It's in a sealed container. How long does it last before it's not safe to eat anymore?" />
  <row Id="35434" PostHistoryTypeId="1" PostId="16609" RevisionGUID="fb89b947-9692-40fa-9fa8-cc46a2c1db98" CreationDate="2011-08-03T15:17:54.317" UserId="6927" Text="Does pesto go bad?" />
  <row Id="35435" PostHistoryTypeId="3" PostId="16609" RevisionGUID="fb89b947-9692-40fa-9fa8-cc46a2c1db98" CreationDate="2011-08-03T15:17:54.317" UserId="6927" Text="&lt;basil&gt;" />
  <row Id="35436" PostHistoryTypeId="2" PostId="16610" RevisionGUID="1a32242c-6cc9-4591-b720-f0aa553e9d48" CreationDate="2011-08-03T15:54:36.723" UserId="4777" Text="I believe that the best indicator of freshness is the colour of the leaves. Once they turn from green to brown, it is all over for the pesto.&#xD;&#xA;&#xD;&#xA;To boost the 'shelf-life' of the pesto in the fridge, make sure that it is completely covered with olive oil before sealing the container. " />
  <row Id="35437" PostHistoryTypeId="4" PostId="16467" RevisionGUID="134e3f90-1f82-4283-89a3-62b36c0cfcf1" CreationDate="2011-08-03T17:24:52.993" UserId="8" Comment="edited title" Text="How can I make milk cocoa powder so it does not stick to the top and bottom?" />
  <row Id="35438" PostHistoryTypeId="5" PostId="16589" RevisionGUID="559c870e-4c9d-46d0-a118-8d3ba1e78a71" CreationDate="2011-08-03T17:54:09.333" UserId="5600" Comment="added 801 characters in body" Text="This is perfectly normal, however, I find the common claim that &quot;it is to prevent parasites&quot; a bit dubious (I would think that it would have to be uniformly applied to the entire fish to have any measurable effect).  The wasabi is really there to add flavor.  In really high-end sushi restaurants in Japan, for example, it is relatively uncommon for the guest to be served a mound of grated wasabi.  Instead, the chef applies the perfect amount of wasabi to each piece of sushi.  Some chefs will not even serve soy sauce, instead individually brushing on the sauce on each piece.  If wasabi is served separately from the fish, it is generally also considered bad form to mix it with the soy sauce (as is commonly done in the US).&#xD;&#xA;&#xD;&#xA;**Edit**: To answer your question about why you've never seen this practice before, here are some possible explanations:&#xD;&#xA;&#xD;&#xA; 1. It takes more time/skill/effort to do it properly.&#xD;&#xA; 2. Many sushi restaurants in the US do not have properly trained sushi chefs.  In fact, in most areas of the country with little or no Japanese population, don't be surprised if your sushi chef is a Salvadorian who learned from the Oaxacan who learned from the Korean owner of the restaurant.  Not that there's anything wrong with that; one of my favorite sushi places is run by an Indonesian.  Just keep in mind that the people making you your sushi may have never experienced the &quot;real thing&quot; themselves.&#xD;&#xA; 3. &quot;Real,&quot; fresh wasabi is very rare and expensive.  Most of the stuff that is used in the US is basically horseradish paste plus food coloring.  Restaurants that can both procure and afford to use the real stuff will want to use it sparingly; they wouldn't want to waste it by putting a mound of it on each plate.  Therefore, they might be more inclined to use the &quot;proper&quot; technique.&#xD;&#xA;&#xD;&#xA;**Edit 2**: [Here is a video][1] in which you can see famous chef Naomichi Yasuda using wasabi in the sushi.  It all happens very quickly, but you can clearly see him dip into the bin of wasabi, rub it on the underside of the fish, and then apply the fish to the rice.  [Here is another video][2] in which [Anthony Bourdain][3] explains the &quot;rules&quot; of high-end sushi eating, while dining at the super-famous and super-expensive [Sukiyabashi Jiro][4] (the proprietor of which is actually designated as a &quot;living treasure&quot; by the Japanese government).  That second video shows the chef brushing on the soy sauce, and the general lack of both soy and wasabi on the plates.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=pN0uGu-0m7w#t=0m46s&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=yuhu4QZJZyw#t=1m9s&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Anthony_Bourdain&#xD;&#xA;  [4]: http://www.alifewortheating.com/tokyo/sukiyabashi-jiro-revisited" />
  <row Id="35439" PostHistoryTypeId="25" PostId="16609" RevisionGUID="312f5918-ec36-48f2-9ba9-d7b051703b4f" CreationDate="2011-08-03T17:56:00.380" Comment="http://twitter.com/#!/StackCooking/status/98814386906476544" />
  <row Id="35440" PostHistoryTypeId="2" PostId="16611" RevisionGUID="c63f7b8b-0116-45a5-92da-26081739bb39" CreationDate="2011-08-03T17:59:41.560" UserId="2909" Text="Sure, it's really not that difficult if you've actually tasted several kinds of dashi-jiru. It's more a matter of experience. There is decidedly a flavor to each category of dashi; it's not just &quot;umami&quot; or you would be able to get away with just throwing in a bunch of MSG into a bowl of water. But the flavor is mostly from aroma, like with other types of soup stock, since you haven't added any of the basic &quot;tastes&quot; other than the kombu and occasionally residual salt from the dried fish at the point the dashi is made.&#xD;&#xA;&#xD;&#xA;At home, I often make a vegetarian one with kelp and porcini, sometimes with added cabbage; this the closest I've been able to come to the katsuo-dashi taste without actually using fish ingredients. It's a variation of a more standard Japanese kombu-dashi that's made with kombu and sometimes dried shiitake, but works for a broader range of dishes than the shiitake or minimalist kombu-dashi.&#xD;&#xA;&#xD;&#xA;In practice, the main categories of dashi are these:&#xD;&#xA;&#xD;&#xA; - Katsuo-dashi: Made with dried, cured skipjack tuna (aka bonito), and shaved. It has a slightly bitter taste. It is best made with the addition dried kombu. Tastes richer with either thicker shavings of katsuo-bushi or just-before-cooking shaving, when possible.&#xD;&#xA; - Niboshi-dashi: Made with small dried whole fish (sometimes with heads removed, sometimes not, depending on the type of fish). Generally has a more pungent, richer flavor. There are several potential kinds of fish used and there was once substantial regional variation in this category, so the taste can vary quite a bit depending on the exact fish variety and how the fish was cured.&#xD;&#xA; - Kombu-dashi: Made just with kombu, usually for adding a little bit of aroma and complexity to simple dishes, but rarely for soups, except for nabemono, where you'd typically have additional seafood or meats in the hot-pot. (I usually lump kombu-shiitake or kombu-porcini dashi in this category, but for no particular reason).&#xD;&#xA; - Tori-dashi or gara-dashi: Made with chicken or other fowl bones. Except for fact that mirepoix isn't usually in the Japanese equivalent of this, so you won't have the celery base,&#xD;&#xA; - Ton-kotsu-dashi, made with pork bones. Generally pretty hearty and full of fat.&#xD;&#xA;&#xD;&#xA;Dashi is the analog to a soup stock, so it generally does not have added salt. Accordingly, you won't serve a straight dashi with an udon; you'd turn it into a broth, generally called &quot;kakejiru&quot;. This will contain added salt, shoyu, and usually some combination of sugar, sake and/or mirin.&#xD;&#xA;&#xD;&#xA;Before you put salt in it, you'll mostly &quot;smell&quot; a difference. After that, you can certainly at least distinguish between katsuo and kombu dashi, and with a little practice, you can distinguish between niboshi-dashi and katsuo-dashi. For me, the difference between katsuo-dashi and the instant &quot;hon-dashi&quot; is usually not subtle; the hon-dashi is a bit aggressive and harsh to my taste, but not everyone feels that way. (For what it's worth, I'm as close as practical to being a vegetarian for someone who regularly dines out in Japan). Tonkotsu-dashi and tori-dashi are somewhat rarely used in home cooking (though there are some exceptions in west Japan and Okinawa), but the taste difference is pretty obvious.&#xD;&#xA;&#xD;&#xA;I actually tend to prefer niboshi-dashi over katsuo-dashi, but it depends on the type of fish. There's a dried sardine from Korea that I find a little harder to stomach when used in dashi.&#xD;&#xA;&#xD;&#xA;I can't speak to allergies, but I suppose it's possible that different types of fish may cause some people to react differently. I suppose you'd have to ask an allergist." />
  <row Id="35441" PostHistoryTypeId="2" PostId="16612" RevisionGUID="5b7b5340-8d36-433a-bb22-0b744ee7e9e7" CreationDate="2011-08-03T18:00:00.890" UserId="6808" Text="Lemon basil makes a delicious addition to lemonade. You can also throw it in salads - Serious Eats has a [cucumber salad recipe][1] that looks great, and it's an easy way to have a Southeast-Asian twist without going the traditional curry or soup route.&#xD;&#xA;&#xD;&#xA;I've also found a couple of people with suggestions of how to use lemon basil: &#xD;&#xA;&#xD;&#xA;* [Ramona Werst][2]&#xD;&#xA;* [Lilly Anderson-Messec][3]&#xD;&#xA;&#xD;&#xA;My two cents is that you can add it to just about anything you think will be good; be creative! Personally, I am a big fan of adding herbs to my own sandwich creations when I can't think of anything better to do. It's a really simple way to jazz up a quick meal!&#xD;&#xA;&#xD;&#xA;  [1]: http://www.seriouseats.com/recipes/2011/05/cucumber-salad-with-lemon-basil-recipe.html&#xD;&#xA;  [2]: http://www.herbcompanion.com/in-the-herb-garden/love-your-basil-lemon-basil.aspx&#xD;&#xA;  [3]: http://leon.ifas.ufl.edu/News_Columns/2011/071411gLemonBasil.pdf" />
  <row Id="35442" PostHistoryTypeId="2" PostId="16613" RevisionGUID="6d2db1ae-b2ee-4d5b-8ec4-5db90f074290" CreationDate="2011-08-03T18:11:12.160" UserId="6808" Text="[Whole Living][1] has a pretty detailed breakdown of &quot;good&quot; versus &quot;bad&quot; oils, but the general rule of thumb is that extra virgin olive oil is the healthiest because of its high monounsaturated fat content. Monounsaturated is the kind of fat you want, while trans fat (i.e., the kind found in shortening) should be avoided. Hydrogenated oils are high in saturated fat, too. However, EVOO is not your best option for heat cooking because [it has a low smoke point][2] - you'll want to go with refined oils like saffron, sunflower, or grapeseed oil.&#xD;&#xA;&#xD;&#xA;Typically, the less processed, the &quot;healthier&quot; the oil will be, but they also tend to be more expensive.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholeliving.com/article/oil-change&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="35443" PostHistoryTypeId="5" PostId="16602" RevisionGUID="be275eb2-a2bb-4eb4-869a-0c2901b0c82e" CreationDate="2011-08-03T18:14:00.160" UserId="86" Comment="minor typos" Text="Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters).&#xD;&#xA;&#xD;&#xA;I got my dressing as usual, dark brown in colour, it was just a bit more smooth than usual, which I expected. A few minutes after pouring it over the salad, the colour went from dark brown to a very very light brown, looking as if I'd used cream in it. The taste stayed the same as usual, but the colour change I thought was weird.&#xD;&#xA;&#xD;&#xA;So, why would a blended dressing change its colour while a shaken dressing wouldn't?&#xD;&#xA;&#xD;&#xA;Probably the ingredients are important to answer this, so here's what I used:&#xD;&#xA;&#xD;&#xA;- Olive &amp; sunflower oil (4 tbsp each)&#xD;&#xA;- Balsamic vinegar (2 tbsp) , malt vinegar (1 tbsp), apple vinegar (1 tbsp)&#xD;&#xA;- Hibiscus syrup (2 tbsp)&#xD;&#xA;- Dried basil (1 tsp)&#xD;&#xA;- Mustard (1 tsp)&#xD;&#xA;- Salt (1 tsp), sugar (1 tsp), freshly ground pepper&#xD;&#xA;" />
  <row Id="35444" PostHistoryTypeId="4" PostId="16602" RevisionGUID="be275eb2-a2bb-4eb4-869a-0c2901b0c82e" CreationDate="2011-08-03T18:14:00.160" UserId="86" Comment="minor typos" Text="Why would a blended salad dressing change its color?" />
  <row Id="35447" PostHistoryTypeId="2" PostId="16614" RevisionGUID="8c488d65-c6cb-4651-bd8b-211996ffe8f0" CreationDate="2011-08-03T20:02:16.493" UserId="4777" Text="I am afraid I must disagree, to a certain extent, with Laura Ψ. &#xD;&#xA;&#xD;&#xA;While monounsaturated fats like olive oil are indeed better for you than saturated fats, polyunsaturated fats like canola oil are even better for you." />
  <row Id="35448" PostHistoryTypeId="5" PostId="16614" RevisionGUID="cefd6125-77fb-4f7e-baab-60177702cca3" CreationDate="2011-08-03T20:10:20.653" UserId="4777" Comment="tried to explain better the diff between mono- and poly-" Text="I am afraid I must disagree, to a certain extent, with Laura Ψ. &#xD;&#xA;&#xD;&#xA;While monounsaturated fats like olive oil are indeed better for you than saturated fats, polyunsaturated fats like canola oil are even better for you than monounsaturated.&#xD;&#xA;&#xD;&#xA;As the name implies, **mono**unsaturated fat molecules have [one place][1] which can bond with the unbonded hydrogen in a [cholesterol][2] molecule, reducing the total amount of cholesterol.&#xD;&#xA;&#xD;&#xA;With **poly**unsaturated fat molecules, there are two or more places that can bond with cholesterol molecules, making this type of fat at least twice as healthy in its cholesterol-reducing qualities. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Polyunsaturated_fat#Benefits&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cholesterol" />
  <row Id="35449" PostHistoryTypeId="2" PostId="16615" RevisionGUID="c0f32006-4d0a-4d42-a805-4f623d105ece" CreationDate="2011-08-03T20:12:02.483" UserId="641" Text="For me, the perfect rice is whole, loose and flavorful. To get that result, there are a number of techniques. As the flavor depends on the broth used, let's take that out of the equation.&#xD;&#xA;&#xD;&#xA;I'm looking for a 'fail-safe' method so the rice won't pass, without using preprocessed rice.&#xD;&#xA;&#xD;&#xA;At this moment, the method I'm using most is Rice Pilaf. This yields a good result, but it's not fail-safe. It's possible to either under or overcook the rice.&#xD;&#xA;&#xD;&#xA;So, the question is what variables are important and how do I adjust these to the rice I'm using?" />
  <row Id="35450" PostHistoryTypeId="1" PostId="16615" RevisionGUID="c0f32006-4d0a-4d42-a805-4f623d105ece" CreationDate="2011-08-03T20:12:02.483" UserId="641" Text="What's the simplest method to cook rice?" />
  <row Id="35451" PostHistoryTypeId="3" PostId="16615" RevisionGUID="c0f32006-4d0a-4d42-a805-4f623d105ece" CreationDate="2011-08-03T20:12:02.483" UserId="641" Text="&lt;rice&gt;&lt;basics&gt;" />
  <row Id="35452" PostHistoryTypeId="5" PostId="16613" RevisionGUID="a47f3636-3298-4b8d-b5bf-81a71da25537" CreationDate="2011-08-03T20:13:20.090" UserId="6808" Comment="corrected part of the answer" Text="[Whole Living][1] has a pretty detailed breakdown of &quot;good&quot; versus &quot;bad&quot; oils, but the general rule of thumb is that extra virgin olive oil is the healthiest because of its high monounsaturated fat content. Monounsaturated is the kind of fat you want, while trans fat (i.e., the kind found in shortening) should be avoided. Hydrogenated oils are high in saturated fat, too. However, EVOO is not your best option for heat cooking because [it has a low smoke point][2] - you'll want to go with refined oils like safflower, sunflower, or grapeseed oil.&#xD;&#xA;&#xD;&#xA;Typically, the less processed, the &quot;healthier&quot; the oil will be, but they also tend to be more expensive.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.wholeliving.com/article/oil-change&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="35453" PostHistoryTypeId="2" PostId="16616" RevisionGUID="8f2627a5-401c-4f8f-bab4-c8b81830ad4b" CreationDate="2011-08-03T20:21:01.227" UserId="641" Text="High oleic sunflower oil (according to a Spanish study) or Canola (rapeseed) oil" />
  <row Id="35454" PostHistoryTypeId="2" PostId="16617" RevisionGUID="59b97c88-4270-439c-b92e-6188087a9342" CreationDate="2011-08-03T20:31:15.060" UserId="6872" Text="The easiest way to get your &quot;perfect rice&quot; would be to use a rice cooker&#xD;&#xA;" />
  <row Id="35455" PostHistoryTypeId="2" PostId="16618" RevisionGUID="989e13d2-669a-43a9-9cd0-e236fec5c368" CreationDate="2011-08-03T21:37:53.033" UserId="4194" Text="My foolproof method is as follows:&#xD;&#xA;&#xD;&#xA; 1. Weigh out the desired amount of rice - I use 2-3oz per person - and put it in a saucepan.&#xD;&#xA; 2. Wash the rice well by filling the pan with cold water, tipping it out, and repeating about 10 times. The more you wash the less the rice sticks together.&#xD;&#xA; 3. Put enough water in the pan to cover the rice by about 5-8mm. Leave to soak for 25 minutes until the rice grains have turned opaque white.&#xD;&#xA; 4. Put the saucepan over a high heat, uncovered, and bring to a boil. Boil until the water has evaporated and the surface of the rice is dotted with small holes. Turn off the heat. Cover tightly: if the lid isn't a tight fit, place a piece of foil on the pan, then put the lid on.&#xD;&#xA; 5. Steam for at least 15 minutes.&#xD;&#xA;&#xD;&#xA;The beauty of this method is that it doesn't matter how long you steam the rice for once it's past the 15 minute minimum - in fact, the more it steams the better it is, especially if you have added spices or flavourings to the water.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35456" PostHistoryTypeId="2" PostId="16619" RevisionGUID="335a5d04-b036-484b-87c0-4de753aa94b4" CreationDate="2011-08-03T21:50:20.753" UserId="6039" Text="Although we might have the perfect method, and the foolproof equipment, all of this boils down to one: The perfect method and the foolproof equipment, is operated by a mistake-ridden organism, namely, man. There's no way you can get a foolproof rice, if you don't do everything by machine, that is, ricecooker it. &#xD;&#xA;&#xD;&#xA;You want flavour? This is my favourite: &#xD;&#xA;&#xD;&#xA;&gt;Measure out the rice   &#xD;&#xA;&gt;Put in tea. (For the total number of cups of rice used, add an extra half litre of water e.g. 5 cups, 5.5 litres, 6 cups, 6.5 litres etc.)   &#xD;&#xA;&gt;Mix in butter   &#xD;&#xA;&gt;Cook in a ricecooker.&#xD;&#xA;" />
  <row Id="35457" PostHistoryTypeId="2" PostId="16620" RevisionGUID="bac3c022-2c20-4393-9f23-6db81993e083" CreationDate="2011-08-03T22:22:32.467" UserId="2909" Text="The &quot;parasites&quot; claim is quite dubious, and probably mostly folklore, but there has been some published evidence that wasabi slows growth of certain bacteria, including _e coli_.&#xD;&#xA;&#xD;&#xA;http://sciencelinks.jp/j-east/article/200210/000020021002A0124150.php has an abstract of one such study. I've heard the same claim from a book written in the late 80s, so I'm sure it's a widespread belief, but I don't know how long ago the research started. I'm fairly certain that the use of wasabi predates the belief and the research, however.&#xD;&#xA;&#xD;&#xA;Most of the commercial wasabi contains a high percentage of mustard, which is the source of most people's sensation that wasabi is &quot;spicy&quot;. Coincidentally, mustard is also associated with antibacterial properties. Having eaten a couple of decently-sized wasabi rhizomes in one sitting with fresh soba, I'd say &quot;pungency&quot; is the primary quality of fresh wasabi, and it's a different sensation than mustard. It has a very &quot;clean&quot; taste, which may reinforce people's impressions that it kills bad things.&#xD;&#xA;&#xD;&#xA;As ESultanik pointed out, adding wasabi during preparation of the fish is done for flavor, but it has one other side benefit, though this may also be part folklore: The fish is more likely to stay attached to the rice with a dab of wasabi than without. I suspect if you noticed it it was probably sloppily applied, but if you haven't noticed it before, it's quite possible it was just used in sensible moderation." />
  <row Id="35459" PostHistoryTypeId="2" PostId="16622" RevisionGUID="6415e0a6-a11f-4871-886a-20e0b5355332" CreationDate="2011-08-03T22:27:07.447" UserId="6932" Text="My way for basmati rice:&#xD;&#xA;&#xD;&#xA;1. Don't wash the rice - it's already clean and you don't want to lose the flavour or make it it wet or it won't absorb the oil.&#xD;&#xA;&#xD;&#xA;2. Measure 1 cupful for 2 people.&#xD;&#xA;&#xD;&#xA;3. Put a small splosh (1/2 tbs) of oil (or butter or ghee) in the pan and heat through. Add flavourings (eg cumin etc) at this stage, and then rice, stirring until well coated with oil.&#xD;&#xA;&#xD;&#xA;4. Add 2 cups (same cup size as rice) cold water, salt to taste, and bring to the boil. Stir. &#xD;&#xA;&#xD;&#xA;5. Cover and simmer gently for 12 mins and check done-ness. Should still have a little 'bite'. &#xD;&#xA;&#xD;&#xA;6. Turn off heat, cover with clean dish-cloth, and replace pan lid. Leave 10 mins.&#xD;&#xA;&#xD;&#xA;7. Serve. Can leave a bit longer without heat or transfer to an oven at 80 deg C for up to an hour or so.&#xD;&#xA;&#xD;&#xA;8. Enjoy.  Hope this helps.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35460" PostHistoryTypeId="10" PostId="16607" RevisionGUID="d6040ca8-dde1-4439-a8c9-300354cdfcde" CreationDate="2011-08-03T22:49:41.303" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35461" PostHistoryTypeId="2" PostId="16623" RevisionGUID="d56346eb-1d88-472d-b12d-b57c16708fc3" CreationDate="2011-08-03T22:56:25.597" UserId="6818" Text="It sounds like you're talking about bread crumbs--you use these to bread the outside of anything you'd want to fry up (i.e. chicken breasts).&#xD;&#xA;&#xD;&#xA;If you stored this in a sealed container and kept this in a cool place, I would say a few months, at least.  It's possible that something like this would last for over a year or longer without going moldy.&#xD;&#xA;&#xD;&#xA;After a few months, I would just give it a close visual inspection and taste a small amount.  Are the bread crumbs moldy?  Are they stale?  Do they still have any flavor (if there was any to begin with)?  If it passes all these tests, I'd use it.  Even if it's stale, I may still try to make a small batch of food with it because baking and frying heats water out of foods anyways.&#xD;&#xA;&#xD;&#xA;**Side note:**  My parents have some ground spices in their kitchen from **over a decade** ago.  The spices haven't gone moldy and I don't get sick eating food with these spices in it.  However, the difference in **flavor** between these spices and new ones are like day and night.   When I cook there, I don't bother using their spices, but I won't complain if they use it for food served to me." />
  <row Id="35462" PostHistoryTypeId="2" PostId="16624" RevisionGUID="09112699-b7bb-43dd-9fea-fc332950893d" CreationDate="2011-08-04T00:20:17.607" UserId="6933" Text="There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a featured dish in this chefs restaurant but he did not give the specifics of the dish. I have searched everywhere for a recipe. &#xD;&#xA;&#xD;&#xA;Does anyone have a recipe for Atta Chicken? &#xD;&#xA;&#xD;&#xA;For those interested the article can be found here http://www.npr.org/2011/03/18/134594286/oberois-kitchen-the-art-of-indian-haute-cuisine" />
  <row Id="35463" PostHistoryTypeId="1" PostId="16624" RevisionGUID="09112699-b7bb-43dd-9fea-fc332950893d" CreationDate="2011-08-04T00:20:17.607" UserId="6933" Text="Indian Cuisine - Atta Chicken" />
  <row Id="35464" PostHistoryTypeId="3" PostId="16624" RevisionGUID="09112699-b7bb-43dd-9fea-fc332950893d" CreationDate="2011-08-04T00:20:17.607" UserId="6933" Text="&lt;indian-cuisine&gt;" />
  <row Id="35465" PostHistoryTypeId="2" PostId="16625" RevisionGUID="524d9e48-95d3-4d12-9642-b9f56e4a6fe3" CreationDate="2011-08-04T01:26:26.560" UserId="6934" Text="Well it really depends on the dish. If we do a sweet dish with red beans like japanese mochi, you can be creative and add things like whipped cream, fruit or chocolate. But if its like a red bean porridge/soup, I recommend something like blackbeans or any kind of nut/beans and try sweetening the taste. The reason wht red beans are common in asian dishes is because they are easy to find in those countries and taste sweet. So substituting with something sweet would be a good idea." />
  <row Id="35466" PostHistoryTypeId="2" PostId="16626" RevisionGUID="660f3a56-96ea-4905-8fb9-230541a0a5cb" CreationDate="2011-08-04T01:40:07.413" UserId="6241" Text="Personally, I cook my rice in a pressure cooker. But I like medium grain, sticky, and moldable rice.&#xD;&#xA;&#xD;&#xA;You want &quot;whole, loose and flavorful&quot;. So cook it like pasta. You want to use a large pot, a dash of oil, and an excess of salted water. Cook, stir, cook some more, taste to check for doneness, and then drain with a mesh strainer, and put in a pan or wok to stir-fry with whatever flavorings you wish to use.&#xD;&#xA;&#xD;&#xA;(I'm thinking caramelized onions, bacon bits, and turmeric for a bright yellow color) " />
  <row Id="35467" PostHistoryTypeId="25" PostId="16421" RevisionGUID="74c4880d-42ff-4600-bed5-93458779167a" CreationDate="2011-08-04T02:56:00.733" Comment="http://twitter.com/#!/StackCooking/status/98950283849248768" />
  <row Id="35469" PostHistoryTypeId="5" PostId="16619" RevisionGUID="a270ee4b-28a8-4a3a-b5c6-138afd5f5faa" CreationDate="2011-08-04T07:47:18.907" UserId="6039" Comment="added 1 characters in body" Text="Although we might have the perfect method, and the foolproof equipment, all of this boils down to one: The perfect method and the foolproof equipment, is operated by a mistake-ridden organism, namely, man. There's no way you can get a foolproof rice, unless everything was done by a machine, namely, a rice-cooker. &#xD;&#xA;&#xD;&#xA;You want flavour? This is my favourite: &#xD;&#xA;&#xD;&#xA;&gt;Measure out the rice   &#xD;&#xA;&gt;Put in tea. (For the total number of cups of rice used, add an extra half litre of water e.g. 5 cups, 5.5 litres, 6 cups, 6.5 litres etc.)   &#xD;&#xA;&gt;Mix in butter   &#xD;&#xA;&gt;Cook in a ricecooker.&#xD;&#xA;" />
  <row Id="35470" PostHistoryTypeId="2" PostId="16628" RevisionGUID="29a26daa-f5e8-4e65-ad24-95e2e0c330ed" CreationDate="2011-08-04T07:50:28.123" UserId="3596" Text="Sometimes my fridge is set to be too cold and if there is not much in it, I find the vegies in the back of the crisper start to freeze. This week it happened to mushrooms, boy choy, radishes.&#xD;&#xA;&#xD;&#xA;I tried to &quot;recover&quot; them a bit by letting them sit in warm water for 5-10 minutes before chopping up for a stirfry or pasta sauce (ie not heaps of cooking time). (Although not the mushrooms - I have some idea you're not supposed to wash mushrooms because they go slimy, although soaking might be different.) &#xD;&#xA;&#xD;&#xA;The mushrooms were OK even though frozen...but the radishes were horrible. They still had heaps of ice crystals inside, and even some I cooked, I thought the ice would melt and they would be OK, but somehow they were unnaturally crunchy and it was quite unpleasant to eat them.&#xD;&#xA;&#xD;&#xA;So is there anything else I should try in this case, or is prevention the only answer?&#xD;&#xA;&#xD;&#xA;(And yes I turned up the temperature on the fridge ;))" />
  <row Id="35471" PostHistoryTypeId="1" PostId="16628" RevisionGUID="29a26daa-f5e8-4e65-ad24-95e2e0c330ed" CreationDate="2011-08-04T07:50:28.123" UserId="3596" Text="How to recover vegetables that get &quot;refrigerator crisper chill&quot;?" />
  <row Id="35472" PostHistoryTypeId="3" PostId="16628" RevisionGUID="29a26daa-f5e8-4e65-ad24-95e2e0c330ed" CreationDate="2011-08-04T07:50:28.123" UserId="3596" Text="&lt;storage-method&gt;&lt;vegetables&gt;&lt;refrigerator&gt;" />
  <row Id="35474" PostHistoryTypeId="2" PostId="16629" RevisionGUID="a48712c3-91fb-4fa6-92a1-6f1723ed671b" CreationDate="2011-08-04T12:08:42.253" UserId="304" Text="I find I'm just eating more vegetable dishes with each meal. For example, last night I had roast lamb. I roasted the first potatoes from the CSA and they were fantastic. But I also roasted a small cauliflower (cut into pieces) and I sauteed some small white turnips and onion, because I'm getting about 5 turnips a week and need to use them up, and I'm getting a small cauliflower a week too. A few nights ago I grilled steaks and in addition to mashed potatoes, I sauteed green beans and garlic and made a salad. In pre-CSA days it would have been one other vegetable, tops. But now I find I can't let a meal go by without adding a vegetable dish or two to it. My top 3 techniques are soup, roasting, and sauteeing. It's not really about technique though. It's about keeping that giant pile of vegetables in mind and adding something to each lunch and each dinner.&#xD;&#xA;&#xD;&#xA;This really is a feature of the CSA approach - making me eat more vegetables. I'm not really making new meals, but the ones I'm in the habit of making are getting enhanced." />
  <row Id="35475" PostHistoryTypeId="16" PostId="16629" RevisionGUID="e05a836c-1177-4254-918c-d66d47b6a994" CreationDate="2011-08-04T12:08:42.253" UserId="304" />
  <row Id="35476" PostHistoryTypeId="2" PostId="16630" RevisionGUID="09d357d0-e33d-469b-97c3-570c8d05fa2b" CreationDate="2011-08-04T13:30:04.913" UserId="5958" Text="I'm sorry to say this, but I think prevention is the best answer. Once you're vegetables freeze things happen at the cellular level that changes the nature of the vegetables. For example, ice crystals pierce cell walls which destroys some of the structure, which is responsible for the crispness and crunch of the vegetable. I don't think there is really a way to &quot;fix&quot; this, once it happens.&#xD;&#xA;&#xD;&#xA;That said, cooking does something similar to vegetables. Cooking destroys cell walls, which is why cooked carrots are so much softer than raw carrots. I would think that vegetables that stand up to cooking would survive freezing the best (such as your mushrooms). On the other hand, somthing like lettuce is a lost cause, once frozen." />
  <row Id="35477" PostHistoryTypeId="2" PostId="16631" RevisionGUID="2db1f1ff-bf84-4a61-a229-cb323e3a4d9c" CreationDate="2011-08-04T15:11:19.367" UserId="3929" Text="I want to do some cheese steak at home. I was wondering what kind of meat  should I buy.  &#xD;&#xA;What part?&#xD;&#xA;" />
  <row Id="35478" PostHistoryTypeId="1" PostId="16631" RevisionGUID="2db1f1ff-bf84-4a61-a229-cb323e3a4d9c" CreationDate="2011-08-04T15:11:19.367" UserId="3929" Text="What kind of meat is used in cheese steak?" />
  <row Id="35479" PostHistoryTypeId="3" PostId="16631" RevisionGUID="2db1f1ff-bf84-4a61-a229-cb323e3a4d9c" CreationDate="2011-08-04T15:11:19.367" UserId="3929" Text="&lt;meat&gt;&lt;sandwich&gt;" />
  <row Id="35480" PostHistoryTypeId="2" PostId="16632" RevisionGUID="18136031-f932-4ed9-9d34-22b115e1788f" CreationDate="2011-08-04T15:13:32.987" UserId="6143" Text="This is something we found out by accident. My dad used to be a policeman, and one evening we were having pasta. For some job-related reason he was more than one hour late. That evening the sauce was the best one we'd ever had. After that, we never ever went back to cooking it for less than one hour.&#xD;&#xA;&#xD;&#xA;But it probably depends on the ingredients as well, this was a tomato-based sauce containing lots of minced meat, some salami and ham, as well as vegetables." />
  <row Id="35481" PostHistoryTypeId="2" PostId="16633" RevisionGUID="771d09e3-716b-420e-bc91-95bb20b7f3c1" CreationDate="2011-08-04T15:21:02.157" UserId="6905" Text="I think that the best meat to use for a Steak sandwich is very thinly sliced ribeye.  The fattiness of the steak make the best flavor for sandwiches in my opinion.  You can get it thin sliced at any butcher shop, or grocery store that have a good meat department.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="35482" PostHistoryTypeId="2" PostId="16634" RevisionGUID="781e1a8e-7613-4a5f-b4f7-661e8a24f4f8" CreationDate="2011-08-04T15:23:05.430" UserId="5600" Text="There is no single cut of meat that is universally used in Philadelphia.  [Top round][1] is common, and it may actually be the most traditional given the sandwich's Italian origins (top round is what is used in [braciole][2] and [Italian beef sandwiches][3]).  It is becoming more and more common to use [rib-eye][4], though, which is what is used in some of the most popular Philadelphian establishments (*e.g.*, [John's Roast Pork][5] and [Tony Luke's][6]), which makes sense given its higher fat content.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Round_steak&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Braciola&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Italian_beef&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Rib-eye&#xD;&#xA;  [5]: http://www.johnsroastpork.com/&#xD;&#xA;  [6]: http://www.tonylukes.com/" />
  <row Id="35483" PostHistoryTypeId="5" PostId="16634" RevisionGUID="661e3f66-b7c3-43d7-8dc0-6e1d42672ada" CreationDate="2011-08-04T15:50:35.297" UserId="5600" Comment="added 395 characters in body" Text="There is no single cut of meat that is universally used in Philadelphia.  [Top round][1] is common, and it may actually be the most traditional given the sandwich's Italian origins (top round is what is used in [braciole][2] and [Italian beef sandwiches][3]).  It is becoming more and more common to use [rib-eye][4], though, which is what is used in some of the most popular Philadelphian establishments (*e.g.*, [John's Roast Pork][5] and [Tony Luke's][6]), which makes sense given its higher fat content.&#xD;&#xA;&#xD;&#xA;As [lazoDev][7] mentioned, you should be able to get your butcher to slice the meat into thin (~1mm) pieces.  If that is not possible, though, you can put an entire rib-eye roast into the freezer for a half hour or so.  This will harden the meat without actually freezing it solid, and will make thinly slicing by hand much easier.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Round_steak&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Braciola&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Italian_beef&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Rib-eye&#xD;&#xA;  [5]: http://www.johnsroastpork.com/&#xD;&#xA;  [6]: http://www.tonylukes.com/&#xD;&#xA;  [7]: http://cooking.stackexchange.com/users/6905/lazodev" />
  <row Id="35484" PostHistoryTypeId="2" PostId="16635" RevisionGUID="06cff7f4-33af-4516-9d1e-17759688af4c" CreationDate="2011-08-04T17:04:28.337" UserId="5958" Text="Hanger steak is also a very popular choice. Flat iron would work, as well." />
  <row Id="35485" PostHistoryTypeId="2" PostId="16636" RevisionGUID="e4312162-b69e-492d-ae98-0a3f000e7914" CreationDate="2011-08-04T17:40:01.677" UserDisplayName="user6942" Text="As Ward mentioned, and some of the other answers hint at, apples turn brown due to oxidation.  When oxidized, they lose their antioxidant properties.&#xD;&#xA;&#xD;&#xA;The health benefits of antioxidants are numerous and well documented.&#xD;&#xA;&#xD;&#xA;From Wikipedia:&#xD;&#xA;&#xD;&#xA;&gt;Although oxidation reactions are crucial for life, they can also be damaging; hence, plants and animals maintain complex systems of multiple types of antioxidants, such as glutathione, vitamin C, and vitamin E as well as enzymes such as catalase, superoxide dismutase and various peroxidases. Low levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells. &#xD;&#xA;&#xD;&#xA;&gt;As oxidative stress appears to be an important part of many human diseases, the use of antioxidants in pharmacology is intensively studied, particularly as treatments for stroke and neurodegenerative diseases. However, it is unknown whether oxidative stress is the cause or the consequence of disease.&#xD;&#xA;&#xD;&#xA;&gt;Antioxidants are widely used as ingredients in dietary supplements and have been investigated for the prevention of diseases such as cancer, coronary heart disease and even altitude sickness. Although initial studies suggested that antioxidant supplements might promote health, later large clinical trials did not detect any benefit and suggested instead that excess supplementation is harmful. In addition to these uses of natural antioxidants in medicine, these compounds have many industrial uses, such as preservatives in food and cosmetics and preventing the degradation of rubber and gasoline.&#xD;&#xA;&#xD;&#xA;[This link][1] also suggests that the compound polyphenol oxidase, which is destroyed when the apple turns brown, is important for the production of melanin.&#xD;&#xA;&#xD;&#xA;It appears then that there are two reasons to prevent your apples from browning:&#xD;&#xA;&#xD;&#xA;1.  They're maybe not as tasty or attractive as &quot;white&quot; apples.&#xD;&#xA;2.  They're nearly certainly not as healthy.&#xD;&#xA;&#xD;&#xA;  [1]: http://recipes.howstuffworks.com/question168.htm" />
  <row Id="35486" PostHistoryTypeId="25" PostId="16631" RevisionGUID="ec3ae5af-4309-4a1a-8fd4-1dade18772e7" CreationDate="2011-08-04T17:56:00.683" Comment="http://twitter.com/#!/StackCooking/status/99176775434764289" />
  <row Id="35487" PostHistoryTypeId="2" PostId="16637" RevisionGUID="b7613d8b-52c4-44e7-80a0-b225a2755b64" CreationDate="2011-08-04T17:59:31.940" UserId="1393" Text="You could use coconut milk and curry-type flavorings (e.g. coriander, cumin, turmeric, galangal, ginger, lemongrass, any type of chili pepper, cilantro), for a very different taste with a somewhat similar texture." />
  <row Id="35488" PostHistoryTypeId="5" PostId="16628" RevisionGUID="4836f5b0-7747-4f51-b2b9-9e17e1c170e0" CreationDate="2011-08-04T18:02:35.027" UserId="6039" Comment="spelling and punctuation" Text="Sometimes my fridge is set to be too cold and if there is not much in it, I find the vegies in the back of the crisper start to freeze. This week it happened to mushrooms, bok choy, and radishes.&#xD;&#xA;&#xD;&#xA;I tried to &quot;recover&quot; them a bit by letting them sit in warm water for 5-10 minutes before chopping up for a stirfry or pasta sauce (i.e. not heaps of cooking time). (Although not the mushrooms - I have some idea you're not supposed to wash mushrooms because they go slimy, although soaking might be different.) &#xD;&#xA;&#xD;&#xA;The mushrooms were OK even though frozen...but the radishes were horrible. They still had heaps of ice crystals inside, and even some I cooked, I thought the ice would melt and they would be OK, but somehow they were unnaturally crunchy and it was quite unpleasant to eat them.&#xD;&#xA;&#xD;&#xA;So is there anything else I should try in this case, or is prevention the only answer?&#xD;&#xA;&#xD;&#xA;(And yes I turned up the temperature on the fridge ;))" />
  <row Id="35489" PostHistoryTypeId="24" PostId="16628" RevisionGUID="4836f5b0-7747-4f51-b2b9-9e17e1c170e0" CreationDate="2011-08-04T18:02:35.027" Comment="Proposed by 6039 approved by 1393 edit id of 254" />
  <row Id="35490" PostHistoryTypeId="2" PostId="16638" RevisionGUID="83e6a475-712a-47b4-8da9-20c846d9cf26" CreationDate="2011-08-04T18:09:07.487" UserId="6436" Text="If I wrap a sandwich in foil and toast it, the entire sandwich seems to warm more evenly, so I don't get burnt edges of bread.&#xD;&#xA;&#xD;&#xA;Can someone explain what is going on here?&#xD;&#xA;&#xD;&#xA;I assume it has something to do with the ambient temperature cooking the sandwich instead of direct heat." />
  <row Id="35491" PostHistoryTypeId="1" PostId="16638" RevisionGUID="83e6a475-712a-47b4-8da9-20c846d9cf26" CreationDate="2011-08-04T18:09:07.487" UserId="6436" Text="How does foil protect a sandwich in the [toaster] oven?" />
  <row Id="35492" PostHistoryTypeId="3" PostId="16638" RevisionGUID="83e6a475-712a-47b4-8da9-20c846d9cf26" CreationDate="2011-08-04T18:09:07.487" UserId="6436" Text="&lt;baking&gt;&lt;foil-cooking&gt;" />
  <row Id="35493" PostHistoryTypeId="2" PostId="16639" RevisionGUID="ff6a8942-8ee7-414b-941a-8664c24dd763" CreationDate="2011-08-04T18:13:15.953" UserId="4817" Text="I have never been successful in fermenting dosa batter properly in the US. I generally soak urad dal, rice and fenugreek seeds for a few hours and grind them together. Even if I leave the batter in 30°C temperature, the batter does not double in volume, as is generally does in India. The batter seems to ferment somewhat because of the sour taste but it seems that the fermentation is not being done by the &quot;right&quot; microorganisms.&#xD;&#xA;&#xD;&#xA;Any ideas on improving fermentation, or on mimicking the process they use in India?" />
  <row Id="35494" PostHistoryTypeId="1" PostId="16639" RevisionGUID="ff6a8942-8ee7-414b-941a-8664c24dd763" CreationDate="2011-08-04T18:13:15.953" UserId="4817" Text="How to ferment dosa batter?" />
  <row Id="35495" PostHistoryTypeId="3" PostId="16639" RevisionGUID="ff6a8942-8ee7-414b-941a-8664c24dd763" CreationDate="2011-08-04T18:13:15.953" UserId="4817" Text="&lt;indian-cuisine&gt;&lt;batter&gt;&lt;fermentation&gt;&lt;dosa&gt;" />
  <row Id="35496" PostHistoryTypeId="2" PostId="16640" RevisionGUID="2f55334f-3e1a-440b-87bc-716d8d084923" CreationDate="2011-08-04T20:15:57.897" UserId="6945" Text=" What happens when you leave any food out? It gets cold. None of the suggestions furnished are helpful. For crying out aloud, foil! Reheating, foil, hot ceramic plates all have the same problem when it comes to steak - they extend the cooking process which is NOT what you want. Rest by all means if it's a cold cut you're after. Resting meat seems to be a fancy excuse to cover for serving cold food which is meant to be eaten hot." />
  <row Id="35497" PostHistoryTypeId="2" PostId="16641" RevisionGUID="b7f9eed5-1237-42dc-b5cc-1482f1f0a56a" CreationDate="2011-08-04T20:46:57.433" UserId="6943" Text="I've been buying pre-packaged perogies from Trader Joes and local Polish Deli's. I can't seem to get a straight or consistent answer on how you are *suppose* to cook them. Should you steam Perogies, boil them, or sautee them with butter?" />
  <row Id="35498" PostHistoryTypeId="1" PostId="16641" RevisionGUID="b7f9eed5-1237-42dc-b5cc-1482f1f0a56a" CreationDate="2011-08-04T20:46:57.433" UserId="6943" Text="Cooking Perogies the Authentic Way" />
  <row Id="35499" PostHistoryTypeId="3" PostId="16641" RevisionGUID="b7f9eed5-1237-42dc-b5cc-1482f1f0a56a" CreationDate="2011-08-04T20:46:57.433" UserId="6943" Text="&lt;boiling&gt;&lt;sauteing&gt;&lt;steaming&gt;" />
  <row Id="35501" PostHistoryTypeId="2" PostId="16642" RevisionGUID="21086201-0270-4b28-bced-9cace72cfcc3" CreationDate="2011-08-04T21:09:24.647" UserId="6791" Text="We have a Polish &amp; Greek place by us (don't ask), and theirs are always boiled.  They are delicious that way (usually topped with bacon and sour cream)... &#xD;&#xA;&#xD;&#xA;Personally I always grew up w/ them boiled then sauteed, which is my favorite." />
  <row Id="35502" PostHistoryTypeId="2" PostId="16643" RevisionGUID="5ff2be96-1496-4f6d-822b-e6b05d51444f" CreationDate="2011-08-04T21:59:53.310" UserId="6757" Text="I've reached a point where I am very comfortable with a nice red wine/shallot reduction as a pan sauce for my strip roasts/steaks.  I think I remember have a meal once where they served sliced tenderloin with a white sauce.  I imagine it was cream based but I don't often see this combination.&#xD;&#xA;&#xD;&#xA;I was wondering if there was hope for throwing together a cream based sauce and if so if anyone had an idea of what base (mother or otherwise) sauce would be a good jumping off point for experimentation?" />
  <row Id="35503" PostHistoryTypeId="1" PostId="16643" RevisionGUID="5ff2be96-1496-4f6d-822b-e6b05d51444f" CreationDate="2011-08-04T21:59:53.310" UserId="6757" Text="Would a cream based sauce go well with steaks?" />
  <row Id="35504" PostHistoryTypeId="3" PostId="16643" RevisionGUID="5ff2be96-1496-4f6d-822b-e6b05d51444f" CreationDate="2011-08-04T21:59:53.310" UserId="6757" Text="&lt;sauce&gt;&lt;steak&gt;&lt;cream&gt;" />
  <row Id="35505" PostHistoryTypeId="2" PostId="16644" RevisionGUID="c7eeda3d-4e51-43e6-be6d-d443e06db938" CreationDate="2011-08-04T22:47:50.043" UserId="2889" Text="The most common way here in Poland to prepare them is to boil them. Put them into boiling and salted water, wait until they start floating on the surface and then boil for 2-3 minutes (longer if  they are frozen)." />
  <row Id="35506" PostHistoryTypeId="2" PostId="16645" RevisionGUID="23e7354f-4aae-422d-905d-eb4028d17982" CreationDate="2011-08-04T23:07:10.227" UserId="4442" Text="You may have been served Bearnaise, which is a common red meat sauce. Bearnaise is based on Hollandaise (a mother sauce), a butter based sauce. Hollandaise is somewhat advanced to make because it is important to keep the temperature right and the ratios correct while making it, but the result is worth the effort." />
  <row Id="35507" PostHistoryTypeId="2" PostId="16646" RevisionGUID="05605c67-4ca2-48d0-9dbf-4be9e42a95b1" CreationDate="2011-08-04T23:12:51.813" UserId="3806" Text="I've bought a new stove which is supposed to be auto ignition. If I turn on the gas and turn the knob thing, a light flame starts but the stove doesn't light, I have to use a lighter to light it.&#xD;&#xA;&#xD;&#xA;Any ideas what I'm doing wrong?" />
  <row Id="35508" PostHistoryTypeId="1" PostId="16646" RevisionGUID="05605c67-4ca2-48d0-9dbf-4be9e42a95b1" CreationDate="2011-08-04T23:12:51.813" UserId="3806" Text="How do I turn on an auto ignition stove?" />
  <row Id="35509" PostHistoryTypeId="3" PostId="16646" RevisionGUID="05605c67-4ca2-48d0-9dbf-4be9e42a95b1" CreationDate="2011-08-04T23:12:51.813" UserId="3806" Text="&lt;equipment&gt;&lt;basics&gt;&lt;stove&gt;" />
  <row Id="35510" PostHistoryTypeId="5" PostId="16646" RevisionGUID="cfe00d8e-6a00-4a13-bc5f-59e924b4f359" CreationDate="2011-08-04T23:24:05.003" UserId="3806" Comment="added 7 characters in body" Text="I've bought a new stove which is supposed to be auto ignition. If I turn on the gas and turn the knob thing, a flame flickers underneath but the stove doesn't light, I have to use a lighter to light it.&#xD;&#xA;&#xD;&#xA;Any ideas what I'm doing wrong?" />
  <row Id="35511" PostHistoryTypeId="2" PostId="16647" RevisionGUID="aed02513-b5ff-467a-9292-2e05ba0f98c6" CreationDate="2011-08-05T01:43:35.733" UserId="4120" Text="I found [this page][1] useful. &#xD;&#xA;&#xD;&#xA;Myself, I use a 20cm chef's knife for most tasks. It is designed to be general purpose. Just remember it needs to be sharpened from time-to-time. And it needs to be sharp.&#xD;&#xA;&#xD;&#xA;For some things (e.g. cutting tomatoes), a small serrated knife is good, but a really sharp straight knife will also work. &#xD;&#xA;&#xD;&#xA;The only other knife I use regularly is a bread-knife.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.clovegarden.com/ke/knives.html" />
  <row Id="35512" PostHistoryTypeId="2" PostId="16648" RevisionGUID="3277beb0-66e5-4779-bb63-d0a8212bffd6" CreationDate="2011-08-05T01:46:45.980" UserId="6791" Text="What type of ignition switch is it? Some of these are run by a spark plug and/or a battery.  Does yours have this? and have you checked to make sure those are firing correctly?&#xD;&#xA;&#xD;&#xA;Even still you should be able to leave the gas off and look for a spark." />
  <row Id="35513" PostHistoryTypeId="2" PostId="16649" RevisionGUID="6d74bc09-c1db-45bb-bd6d-8b9f280f766f" CreationDate="2011-08-05T01:50:09.190" UserId="6791" Text="My absolute favorite way to eat steak is Oscar style... To @michael's point, this is:&#xD;&#xA;&#xD;&#xA;rib eye + asparagus + crab cake (or lump crab meat) + hollandaise... Fantastic!" />
  <row Id="35514" PostHistoryTypeId="2" PostId="16650" RevisionGUID="11cb87be-8807-4c3f-be73-b8dec38c1559" CreationDate="2011-08-05T02:03:15.133" UserId="1670" Text="My spousal unit taught me to to make cream-based sauces with the drippings when pan-frying steaks.&#xD;&#xA;&#xD;&#xA;Something like:&#xD;&#xA;&#xD;&#xA;* Remove meat to stand&#xD;&#xA;* Throw in a few green peppercorns or capers&#xD;&#xA;* Deglaze with a little brandy (not too much, if you need more liquid use hot water)&#xD;&#xA;* Add cream, turn off the heat and stir until thickened.&#xD;&#xA;&#xD;&#xA;You can vary the spice and deglazing agent almost endlessly.&#xD;&#xA;&#xD;&#xA;Now I have a hard time waling away from dripping without doing *something* with them." />
  <row Id="35515" PostHistoryTypeId="5" PostId="16650" RevisionGUID="3482e17d-b8e2-4fd0-bc4f-e83574ff87de" CreationDate="2011-08-05T02:11:11.770" UserId="1670" Comment="added 1 characters in body" Text="My spousal unit taught me to to make cream-based sauces with the drippings when pan-frying steaks.&#xD;&#xA;&#xD;&#xA;Something like:&#xD;&#xA;&#xD;&#xA;* Remove meat to stand&#xD;&#xA;* Throw in a few green peppercorns or capers&#xD;&#xA;* Deglaze with a little brandy (not too much, if you need more liquid use hot water)&#xD;&#xA;* Add cream, turn off the heat and stir until thickened.&#xD;&#xA;&#xD;&#xA;You can vary the spice and deglazing agent almost endlessly.&#xD;&#xA;&#xD;&#xA;Now I have a hard time walking away from dripping without doing *something* with them." />
  <row Id="35516" PostHistoryTypeId="2" PostId="16651" RevisionGUID="d0d9f651-b67b-49a8-89a9-08db9a0ebb85" CreationDate="2011-08-05T03:21:22.043" UserId="67" Text="I don't think it's just one thing:&#xD;&#xA;&#xD;&#xA;1. The foil reflects radiant heat, meaning that the only remaining way to propogate heat is through conduction and convection.&#xD;&#xA;2. The foil is an impermeable barrier which helps to keep the moist air (created by boiling off the moisture in the surface of the bread) near the sandwich, which reduces the rate at which the bread dries out, and we need dry items for them to burn.&#xD;&#xA;&#xD;&#xA;It's possible that retention of the moisture within the foil slows the heating of the enclosed system as there's less loss of thermal mass, but I doubt that's a significant factor in most situations.&#xD;&#xA;&#xD;&#xA;You might be able to test which of the other two is the more significant factor by running a test with foil that's been perforated such that it's not a good barrier but would still be reflective, and see how that compares." />
  <row Id="35517" PostHistoryTypeId="2" PostId="16652" RevisionGUID="390bf4ef-6f0b-4302-9953-1bdbd8753ec2" CreationDate="2011-08-05T03:31:56.070" UserId="304" Text="The recipe I like to use for pepper steak features cream, and I use strip steaks for pepper steak. Once the steaks are out and resting, get rid of the fat (but not the browned bits, random fallen off peppercorns etc) in the pan, add a little butter, some finely chopped shallot, let them cook but not brown, deglaze the pan with some brandy, reduce, then a nice slug of cream. 18% or 35% is great, but I use 10% when that's what's in the house. Finish with a tablespoon more of brandy at the last minute and everyone loves it. I do fries in the oven whenever I do pepper steak and that sauce on fries ... irresistable." />
  <row Id="35518" PostHistoryTypeId="2" PostId="16653" RevisionGUID="57da6a45-e417-45d7-b23a-db56bf983159" CreationDate="2011-08-05T04:46:22.797" UserId="67" Text="Okay, I'm going to partially answer the initial question / title, as the pairing really isn't what knife for what food, but what knife for what type of cutting.  And I say partially answer, as there are a *lot* of types of knives ... I'm only going to list the more common knives, as the [japanese have a whole lot of specialty knives][1].&#xD;&#xA;&#xD;&#xA;This is only the tip of the iceburg.  I'm making this answer community wiki, if people want to add knives, or details of anything I listed.  (although, if you want to organize it by use (eg, chopping/slicing/paring/etc, it might be better to move that to a separate answer, or this is going to get way too long)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;* Chef's knife -- has a large-ish blade (generally 8&quot; or longer, ~2&quot; high near the bolster), with a convex curve that's more dramatic near the tip.  Its characteristic use is to keep the tip on the cutting board, and rock the handle down (preferably using the weight of the blade) to slice through things.&#xD;&#xA;&#xD;&#xA;* Paring knife -- a smaller knife (~3-4&quot; long), used for paring.  (cutting in the hand; peeling, stuff that doesn't require a cutting board).  The blade may be concave (bird's beak), straight (sheep's foot) or convex (spear point).&#xD;&#xA;&#xD;&#xA;* Slicer -- a long (~10&quot; or longer), straight, thin knife, used for slicing large items (eg, meats)&#xD;&#xA;&#xD;&#xA;* Bread knife -- a long (~8&quot;+) serrated knife, used for slicing bread.&#xD;&#xA;&#xD;&#xA;* Boning / Fillet knife -- a thin, flexible blade, used for cutting between joints and stripping meat from carcasses.&#xD;&#xA;&#xD;&#xA;* Meat cleaver -- a thick, wide (often 4&quot;+ tall) knife, used for hacking through bones or frozen items.&#xD;&#xA;&#xD;&#xA;* Vegetable cleaver / Chinese cleaver : a sharp, thin, smaller cleaver, used for delicate work that should *never* be used for cutting through bones.&#xD;&#xA;&#xD;&#xA;* Santoku -- cleaver-like in a design, but has a slight convex blade and closer in scale to a small chef's knife (5 to 7&quot; long, about 1.5&quot; tall).  Good for general use.&#xD;&#xA;&#xD;&#xA;* Utility knife / tomato knife -- mid-sized (~5-6&quot; long), serated knife.  Good for when you need a small serated knife, such as um ... tomatoes.  And works pretty well for cutting medium firm cheeses.&#xD;&#xA;&#xD;&#xA;* Cheese knives -- um ... [see this answer on cheese cutting](http://cooking.stackexchange.com/questions/14542/do-specialty-cheese-cutting-tools-have-specific-advantages-over-an-ordinary-knife/14572#14572)&#xD;&#xA;&#xD;&#xA;* Steak knives -- mid-sized knives to be used at the dinner table, that are either very, very sharp, or serated.&#xD;&#xA;&#xD;&#xA;* Table / dinner knife -- the basic sort of knife as part of a table setting&#xD;&#xA;&#xD;&#xA;* Butter knife -- a short, dull knife, possibly offset, used for spreading butter or things of a similar consistency.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;And not knives, but related:&#xD;&#xA;&#xD;&#xA;* Kitchen shears -- look like your general run-of-the-mill scissors, although the good ones come apart so they can be cleaned easily.&#xD;&#xA;&#xD;&#xA;* Poultry shears -- heavier duty, often spring loaded ... look more like pruning sheers (that you'd just for trimming down a rose bush).  They have a notch in one of the blades near the pivot point so that you can cut through a bone without it slipping.  Ideal for cutting the backbone out of a chicken.&#xD;&#xA;&#xD;&#xA;* Bench knife / scraper -- a wide, dull piece of metal with a handle along one edge.  It's used for dividing dough, scraping down your work surface (bench), but can also be used to scoop up stuff to transfer to another location (eg, dump in a pot)&#xD;&#xA;&#xD;&#xA;* Pizza cutter -- a circular blade attached to some sort of a handle (which might be more like a shroud).  Can be used for lots more than just pizza, though.  Great for cutting thin, but large objects.  (eg, cutting breadsticks, trimming filo, puff pastry or other rolled out dough, etc.)&#xD;&#xA;&#xD;&#xA;* Vegetable peeler -- a handle with a swiveling sort of blade on it, but where the cutting edge is along a slit in the middle.  You have standard peelers, and 'Y' peelers.  Normally smooth blades, but may be serrated.  Good for peeling the skin off items, cutting vegetables into ribbons, or shaving chocolate.&#xD;&#xA;&#xD;&#xA;* Mandoline -- a blade fixed on a planar surface.  Used to make thin slices of a consistent thickness by moving the food against the blade.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Japanese_cutlery" />
  <row Id="35519" PostHistoryTypeId="16" PostId="16653" RevisionGUID="7c791539-d490-467a-a28a-80c91516cd08" CreationDate="2011-08-05T04:46:22.797" UserId="67" />
  <row Id="35520" PostHistoryTypeId="25" PostId="16643" RevisionGUID="edba37e3-c389-4f3c-9180-c35f58ff2b98" CreationDate="2011-08-05T05:56:00.617" Comment="http://twitter.com/#!/StackCooking/status/99357969761837056" />
  <row Id="35521" PostHistoryTypeId="25" PostId="16639" RevisionGUID="d6517c98-2a34-4299-956a-93acbe260b7f" CreationDate="2011-08-05T08:56:00.463" Comment="http://twitter.com/#!/StackCooking/status/99403267930456064" />
  <row Id="35522" PostHistoryTypeId="2" PostId="16654" RevisionGUID="05b3f727-bc9b-4427-a6f7-21022ea9a829" CreationDate="2011-08-05T09:30:43.967" UserId="1719" Text="I am cooking a recipe of Asian style sea bass. What would be a good, cheaper alternative to sea bass that is readily available in a UK supermarket?" />
  <row Id="35523" PostHistoryTypeId="1" PostId="16654" RevisionGUID="05b3f727-bc9b-4427-a6f7-21022ea9a829" CreationDate="2011-08-05T09:30:43.967" UserId="1719" Text="What is a good alternative to Sea Bass?" />
  <row Id="35524" PostHistoryTypeId="3" PostId="16654" RevisionGUID="05b3f727-bc9b-4427-a6f7-21022ea9a829" CreationDate="2011-08-05T09:30:43.967" UserId="1719" Text="&lt;substitutions&gt;&lt;fish&gt;" />
  <row Id="35525" PostHistoryTypeId="25" PostId="16615" RevisionGUID="efa3ad16-99ac-4af4-aeb5-4b1291b6c4bf" CreationDate="2011-08-05T11:56:00.620" Comment="http://twitter.com/#!/StackCooking/status/99448566132645888" />
  <row Id="35526" PostHistoryTypeId="5" PostId="16574" RevisionGUID="4dbba593-e86a-49c6-b2dd-3ead73aafeea" CreationDate="2011-08-05T13:24:42.070" UserId="41" Comment="added 27 characters in body; edited tags; edited title" Text="I generally tend to use a paring knife for most of my cutting, but I'm sure I should be using a different knife.  Recently I also made the mistake of trying to cut a watermelon with a big, straight-edge knife, which didn't go over too well.&#xD;&#xA;&#xD;&#xA;When I look at knives, I see a lot of different weird-looking implements and don't really understand what they're for or when I would use them vs. some other knife.&#xD;&#xA;&#xD;&#xA;Can someone give me a quick overview of the different types of knives that one would find a typical kitchen store, and what types of food or cutting techniques they are meant for?" />
  <row Id="35527" PostHistoryTypeId="4" PostId="16574" RevisionGUID="4dbba593-e86a-49c6-b2dd-3ead73aafeea" CreationDate="2011-08-05T13:24:42.070" UserId="41" Comment="added 27 characters in body; edited tags; edited title" Text="What are the purposes of the various specialty knives?" />
  <row Id="35528" PostHistoryTypeId="6" PostId="16574" RevisionGUID="4dbba593-e86a-49c6-b2dd-3ead73aafeea" CreationDate="2011-08-05T13:24:42.070" UserId="41" Comment="added 27 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;knives&gt;" />
  <row Id="35529" PostHistoryTypeId="2" PostId="16655" RevisionGUID="0e641439-4856-465a-8b08-3f5b584451a1" CreationDate="2011-08-05T13:36:23.387" UserId="3756" Text="I found some pointers here: &#xD;&#xA;http://www.indiacurry.com/south/batterexplained.htm&#xD;&#xA;&#xD;&#xA;(The following is just taken from the information in that link, I do not actually know anything about dosa)&#xD;&#xA;&#xD;&#xA;It seems that the lack of fermentation could be due to a number of things:  &#xD;&#xA;&#xD;&#xA; - Overwashing the ingredients (removes the wild yeast).&#xD;&#xA; - Using chlorinated water (kills the wild yeast). Use bottled water instead of tap water.&#xD;&#xA; - Iodine in the salt can also kill the wild yeast. Use kosher salt instead. &#xD;&#xA; - Temperature. As you have already noted in your question, normal room temperature in the US may be too low. You could try putting it in the oven with just the light on, no heat. Or if you have a gas oven, with just the pilot light on.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35530" PostHistoryTypeId="5" PostId="16641" RevisionGUID="5873b0e2-182c-46f3-9d4e-ea91498396c1" CreationDate="2011-08-05T14:03:59.027" UserId="1148" Comment="apostrophe abuse!" Text="I've been buying pre-packaged perogies from Trader Joes and local Polish Delis. I can't seem to get a straight or consistent answer on how you are *supposed* to cook them. Should you steam Perogies, boil them, or sautee them with butter?" />
  <row Id="35531" PostHistoryTypeId="2" PostId="16656" RevisionGUID="66316ca1-a5cf-49e5-b618-da44ee866d13" CreationDate="2011-08-05T14:06:19.070" UserId="1148" Text="My Polish mother-in-law boils them.   The sweet ones are usually served with a bit of yogurt or sour cream, and the savory ones are often fried until golden, and served with onions and bacon. " />
  <row Id="35532" PostHistoryTypeId="2" PostId="16657" RevisionGUID="fa72d0cd-fdf1-43b8-933a-d1b67219b718" CreationDate="2011-08-05T14:42:08.783" UserId="2293" Text="I'm growing some Bhut Jolokia's (world hottest pepper aka ghost pepper) amongst other hot peppers. Anyone have any recommendations what I can do with them? I picked one off the plant last night. I'm looking for something other that hot sauce or chili." />
  <row Id="35533" PostHistoryTypeId="1" PostId="16657" RevisionGUID="fa72d0cd-fdf1-43b8-933a-d1b67219b718" CreationDate="2011-08-05T14:42:08.783" UserId="2293" Text="What can I do with Bhut Jolokia's?" />
  <row Id="35534" PostHistoryTypeId="3" PostId="16657" RevisionGUID="fa72d0cd-fdf1-43b8-933a-d1b67219b718" CreationDate="2011-08-05T14:42:08.783" UserId="2293" Text="&lt;peppers&gt;" />
  <row Id="35535" PostHistoryTypeId="2" PostId="16658" RevisionGUID="b37cc6dc-01b3-4814-a7e2-3b9d68867782" CreationDate="2011-08-05T15:28:25.793" UserId="5505" Text="Since you're throwing the knife out, take a hammer to the edge. You don't need to hit hard -- the edge is obviously pretty thin, so it won't take much to roll the edge. Just place the back edge of the blade against something hard and heavy -- anvil, concrete block, etc. -- and tap firmly all along the sharp edge until sufficiently dull." />
  <row Id="35536" PostHistoryTypeId="2" PostId="16659" RevisionGUID="0752f805-8695-481b-8eb6-5fb854e74542" CreationDate="2011-08-05T16:50:41.020" UserId="6948" Text="Currently canning some banana peppers. I have a large stock pot set up with a 3 jar canning rack. I just finished a round of jars in the stock pot and the water was boiling. How cool should I let the water get before I put the next round of jars in to start heating up? I don't want to break my jars by putting them into the pot when its too hot.&#xD;&#xA;&#xD;&#xA;I realize this is an inefficient way to do this, but I don't have another pot big enough to heat my jars (the only other one that is close currently has my hot vinegar solution in it)." />
  <row Id="35537" PostHistoryTypeId="1" PostId="16659" RevisionGUID="0752f805-8695-481b-8eb6-5fb854e74542" CreationDate="2011-08-05T16:50:41.020" UserId="6948" Text="How long should I wait until I put new jars in?" />
  <row Id="35538" PostHistoryTypeId="3" PostId="16659" RevisionGUID="0752f805-8695-481b-8eb6-5fb854e74542" CreationDate="2011-08-05T16:50:41.020" UserId="6948" Text="&lt;canning&gt;" />
  <row Id="35539" PostHistoryTypeId="5" PostId="16656" RevisionGUID="40e85251-edbb-418a-8e84-7d29cdecc8f5" CreationDate="2011-08-05T16:51:34.920" UserId="1148" Comment="clarity" Text="My Polish mother-in-law boils them.   The sweet ones are usually served with a bit of yogurt or sour cream, and the savory ones are often fried (after boiling) until golden, and served with onions and bacon. " />
  <row Id="35540" PostHistoryTypeId="2" PostId="16660" RevisionGUID="61a120be-4a91-4072-810d-8265e37cf3c8" CreationDate="2011-08-05T16:55:07.333" UserId="1148" Text="Preheat the jars with hot tap water, and then just dump them in the boiling water (with tongs or other appropriate utensil, of course).  " />
  <row Id="35541" PostHistoryTypeId="2" PostId="16661" RevisionGUID="b3aa2000-7705-4dac-ad42-d726c968f86c" CreationDate="2011-08-05T17:09:30.477" UserId="67" Text="Cream gravy is traditional with chicken fried steak (breaded and fried cube steak).  It isn't a high-end steak cut, though.  Cream gravy is basically just wisking flour into a few tablespoons of the pan drippings / leftover frying oil to make a roux, and then cream to make a white sauce, usually seasoned with salt and lots of black pepper.&#xD;&#xA;&#xD;&#xA;Often when I see roasted cuts of beef served with a white sauce, it's a sour cream or mayo-based horseradish sauce, though." />
  <row Id="35542" PostHistoryTypeId="2" PostId="16662" RevisionGUID="b530429a-23a5-4e58-971a-a111905b2db4" CreationDate="2011-08-05T17:37:12.373" UserId="6949" Text="Typically in India you get different color wheats. The color vary from white to yellowish to darker brown. And that is why Chakki atta's color differ. If you stick to one brand you will get same color flour as they use same kind of wheat.&#xD;&#xA;&#xD;&#xA;For chapattis (Indian bread) the Flour used is finely ground. Which is good for baking. And is whole wheat flour." />
  <row Id="35543" PostHistoryTypeId="25" PostId="16641" RevisionGUID="f50cc2f7-895e-4faa-866f-b69d0b1fae32" CreationDate="2011-08-05T17:56:01.703" Comment="http://twitter.com/#!/StackCooking/status/99539164487356416" />
  <row Id="35544" PostHistoryTypeId="2" PostId="16663" RevisionGUID="c4bd4c6d-247a-482f-b10f-13ffb995adb5" CreationDate="2011-08-05T18:46:49.690" UserId="6320" Text="I saw haddock in the sale at our local grocer. It's really cheap this week. It grew my curiosity. &#xD;&#xA;&#xD;&#xA;Are there any similarities between haddock and cod as in flavor?  &#xD;&#xA;&#xD;&#xA;I often see haddock and cod interchangeably used in the context of fish and chips.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35545" PostHistoryTypeId="1" PostId="16663" RevisionGUID="c4bd4c6d-247a-482f-b10f-13ffb995adb5" CreationDate="2011-08-05T18:46:49.690" UserId="6320" Text="differences between Haddock vs cod" />
  <row Id="35546" PostHistoryTypeId="3" PostId="16663" RevisionGUID="c4bd4c6d-247a-482f-b10f-13ffb995adb5" CreationDate="2011-08-05T18:46:49.690" UserId="6320" Text="&lt;fish&gt;&lt;ingredient-selection&gt;" />
  <row Id="35551" PostHistoryTypeId="17" PostId="16665" RevisionGUID="32c4d84d-9e4f-460d-ad4a-1c553c4c72b7" CreationDate="2011-08-05T19:28:18.953" UserId="-1" Comment="from http://skeptics.stackexchange.com/questions/5615/is-it-really-necessary-to-wash-a-skillet-that-will-be-heated-up-again-soon" Text="" />
  <row Id="35552" PostHistoryTypeId="17" PostId="16666" RevisionGUID="657e9781-c4d6-4fc7-bf57-91ed8321b32e" CreationDate="2011-08-05T19:28:18.953" UserId="-1" Comment="from http://skeptics.stackexchange.com/questions/5615/is-it-really-necessary-to-wash-a-skillet-that-will-be-heated-up-again-soon" Text="" />
  <row Id="35553" PostHistoryTypeId="2" PostId="16666" RevisionGUID="4269aecf-427d-48ac-af49-497071c7f4fb" CreationDate="2011-08-05T18:07:30.413" UserDisplayName="fred" Text="If you don't wash your skillet, and your home is between 8 and 45 C  (45-113F), conditions are good for salmonella to grow.&#xD;&#xA;&#xD;&#xA;Salmonella bacteria can survive a long time under adverse [conditions and temperatures][1].  Ph can range from 4 (roughly tomato juice) to 8 (baking soda)[source][2]&#xD;&#xA;&#xD;&#xA;Depending on how well you cook your eggs, you may not heat them up enough to kill the [bacteria][3]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.news.cornell.edu/releases/jan98/DT104facts.html&#xD;&#xA;  [2]: http://www.elmhurst.edu/~chm/vchembook/184ph.html&#xD;&#xA;  [3]: http://www.fsis.usda.gov/PDF/Internal_Cooking_Temperatures_CFG.pdf" />
  <row Id="35554" PostHistoryTypeId="2" PostId="16665" RevisionGUID="17ff1f16-a674-4056-b966-0d14ff2e075c" CreationDate="2011-08-05T17:30:42.830" UserId="6952" UserDisplayName="dvcolgan" Text="I made some eggs in a cast iron skillet yesterday and didn't wash the skillet.  Today I want to make eggs again.&#xD;&#xA;&#xD;&#xA;Is it really necessary for me to wash the skillet before making more eggs?  It would seem to me that heating it up would kill germs that had accumulated in the day since I used it.&#xD;&#xA;&#xD;&#xA;Is it just breaking the social norm that is the problem or is there really danger here?" />
  <row Id="35555" PostHistoryTypeId="1" PostId="16665" RevisionGUID="17ff1f16-a674-4056-b966-0d14ff2e075c" CreationDate="2011-08-05T17:30:42.830" UserId="6952" UserDisplayName="dvcolgan" Text="Is it really necessary to wash a skillet that will be heated up again soon?" />
  <row Id="35556" PostHistoryTypeId="3" PostId="16665" RevisionGUID="17ff1f16-a674-4056-b966-0d14ff2e075c" CreationDate="2011-08-05T17:30:42.830" UserId="6952" UserDisplayName="dvcolgan" Text="&lt;nutrition&gt;" />
  <row Id="35557" PostHistoryTypeId="6" PostId="16665" RevisionGUID="24b4237b-bd16-413d-9bcd-f7520a2b7631" CreationDate="2011-08-05T19:32:29.840" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;food-safety&gt;&lt;frying-pan&gt;&lt;skillet&gt;" />
  <row Id="35558" PostHistoryTypeId="2" PostId="16667" RevisionGUID="b5a94e2c-6047-406a-b05b-abc98d56b236" CreationDate="2011-08-05T19:38:45.013" UserId="160" Text="A couple of things. First, you just bought it, it surely came with a manual, you should check there to make sure you're doing it right.&#xD;&#xA;&#xD;&#xA;In general there are a couple of things that come to mind:&#xD;&#xA;&#xD;&#xA;  - You may need to turn the burner to high to get it to ignite.&#xD;&#xA;  - You may not be waiting long enough. It takes a few seconds (at least on mine).&#xD;&#xA;  - There may be something wrong with your stove. For example, maybe the burners aren't installed properly. You're seeing the spark, so that part is obviously working. If giving it a few seconds on high doesn't get it to ignite, and the manual provides no help, I'd suggest calling the manufacturer or the dealer, they'd be in the best position to diagnose a defective unit." />
  <row Id="35559" PostHistoryTypeId="2" PostId="16668" RevisionGUID="1e9135a1-37a7-4a5d-877c-47835ad3813e" CreationDate="2011-08-05T20:09:02.947" UserId="6954" Text="While microbes may be killed by heat, the toxins they produce are not." />
  <row Id="35560" PostHistoryTypeId="2" PostId="16669" RevisionGUID="b8908077-6d54-4490-8aaa-93deae78d33f" CreationDate="2011-08-05T20:24:11.717" UserId="218" Text="With cast iron it is not uncommon to simply wipe it out and put it back on the shelf. Alton Brown, who is so phobic about bacteria that he **washes** fresh mushrooms, just scrubs his cast iron with a little salt. Since cast iron users don't tend to fall over dead with any more frequency than users of regular pans, I'd say it's fine.&#xD;&#xA;&#xD;&#xA;Now, understand, this is not to say that a pan full of yesterdays food is anything but disgusting, but if you wipe it out, and you heat the pan to kill anything that might be alive, you're unlikely to have much trouble. Yes, bacteria leave toxins, but if you wipe out the pan the concentrations should be too low to do you any harm." />
  <row Id="35561" PostHistoryTypeId="5" PostId="16669" RevisionGUID="186058e8-7f9f-487a-8fc5-bc9ff7decdaf" CreationDate="2011-08-05T20:30:52.020" UserId="218" Comment="added 249 characters in body" Text="With cast iron it is not uncommon to simply wipe it out and put it back on the shelf. Alton Brown, who is so phobic about bacteria that he **washes** fresh mushrooms, just scrubs his cast iron with a little salt. Since cast iron users don't tend to fall over dead with any more frequency than users of regular pans, I'd say it's fine. You don't wash the cook surface of your grill every time you use it, do you? (Some people recommend that you *do*, which baffles me. The antibacterial properties of my dishwasher are somewhat less than the antibacterial properties of raging fire.) &#xD;&#xA;&#xD;&#xA;Now, understand, this is not to say that a pan full of yesterdays food is anything but disgusting, but if you wipe it out, and you heat the pan to kill anything that might be alive, you're unlikely to have much trouble. Yes, bacteria leave toxins, but if you wipe out the pan the concentrations should be too low to do you any harm." />
  <row Id="35562" PostHistoryTypeId="5" PostId="16669" RevisionGUID="53d2801f-377a-4c9a-a458-9e027c830d64" CreationDate="2011-08-05T20:45:02.603" UserId="218" Comment="added 206 characters in body" Text="With cast iron it is not uncommon to simply wipe it out and put it back on the shelf. Alton Brown, who is so phobic about bacteria that he **washes** fresh mushrooms, just scrubs his cast iron with a little salt. Since cast iron users don't tend to fall over dead with any more frequency than users of regular pans, I'd say it's fine. You don't wash the cook surface of your grill every time you use it, do you? (Some people recommend that you *do*, which baffles me. The antibacterial properties of my dishwasher are somewhat less than the antibacterial properties of raging fire.) &#xD;&#xA;&#xD;&#xA;Now, understand, this is not to say that a pan full of yesterdays food is anything but disgusting, but if you wipe it out, and you heat the pan to kill anything that might be alive you're unlikely to have much trouble. Yes, bacteria leave toxins, but if you wipe out the pan the concentrations should be too low to do you any harm.&#xD;&#xA;&#xD;&#xA;150F kills damn near everything in 30 seconds or less. If you had some *C. botulinum* you might want to bump it to 180F, but you won't have *C. botulinum* living on your skillet, so don't worry about it." />
  <row Id="35563" PostHistoryTypeId="25" PostId="16665" RevisionGUID="5f049f54-8096-49d3-9bb9-07976aa091da" CreationDate="2011-08-05T20:56:01.907" Comment="http://twitter.com/#!/StackCooking/status/99584465168384000" />
  <row Id="35564" PostHistoryTypeId="5" PostId="16669" RevisionGUID="a5a01887-b8cd-4443-bf44-582cdb161775" CreationDate="2011-08-05T20:59:09.050" UserId="218" Comment="added 228 characters in body" Text="With cast iron it is not uncommon to simply wipe it out and put it back on the shelf. Alton Brown, who is so phobic about bacteria that he **washes** fresh mushrooms, just scrubs his cast iron with a little salt. Since cast iron users don't tend to fall over dead with any more frequency than users of regular pans, I'd say it's fine. You don't wash the cook surface of your grill every time you use it, do you? (Some people recommend that you *do*, which baffles me. The antibacterial properties of my dishwasher are somewhat less than the antibacterial properties of raging fire.) &#xD;&#xA;&#xD;&#xA;Now, understand, this is not to say that a pan full of yesterdays food is anything but disgusting, but if you wipe it out, and you heat the pan to kill anything that might be alive you're unlikely to have much trouble. Yes, bacteria leave toxins, but if you wipe out the pan the concentrations should be too low to do you any harm.&#xD;&#xA;&#xD;&#xA;As long as you heat the skillet a bit before you add any food, you won't have anything to worry about. 150F kills damn near everything in 30 seconds or less...If you're in the US, your *car* is probably hitting that temperature right now: in cooking terms, it's not very hot at all. If you had some *C. botulinum* you might want to bump it to 180F, but you won't have *C. botulinum* living on your skillet, so don't worry about it." />
  <row Id="35565" PostHistoryTypeId="2" PostId="16670" RevisionGUID="8ad86724-0982-4793-80de-bc1bb7bea15e" CreationDate="2011-08-05T21:06:19.093" UserId="6468" Text="I found a recipe on lollypop. It has 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it?&#xD;&#xA;&#xD;&#xA;The recipe was :&#xD;&#xA;&#xD;&#xA;    10 spoons of granulated/crystalic sugar&#xD;&#xA;    10 spoons of water&#xD;&#xA;    4 spoons of vinegar&#xD;&#xA;    food coloring&#xD;&#xA;&#xD;&#xA;    Combine ingredients and cook approx 10-12 minutes since water has started to boil. All water has to boil out. You can test if it is boiled enough by making a drop." />
  <row Id="35566" PostHistoryTypeId="1" PostId="16670" RevisionGUID="8ad86724-0982-4793-80de-bc1bb7bea15e" CreationDate="2011-08-05T21:06:19.093" UserId="6468" Text="What is purpose of vinegar in lollypop recipe?" />
  <row Id="35567" PostHistoryTypeId="3" PostId="16670" RevisionGUID="8ad86724-0982-4793-80de-bc1bb7bea15e" CreationDate="2011-08-05T21:06:19.093" UserId="6468" Text="&lt;sugar&gt;&lt;recipe&gt;&lt;vinegar&gt;&lt;water&gt;" />
  <row Id="35568" PostHistoryTypeId="2" PostId="16671" RevisionGUID="764aa005-17df-4e0f-975b-1a8e8566c95d" CreationDate="2011-08-05T21:38:01.370" UserId="1393" Text="It is simply to add tartness to add some balance against the sugar. The water from the vinegar will evaporate and leave behind acetic acid. There is an old fashioned type of hard candy known as [vinegar candy][1]. Your lollipop is essentially just that candy on a stick.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooks.com/rec/search/0,1-0,vinegar_candy,FF.html" />
  <row Id="35569" PostHistoryTypeId="2" PostId="16672" RevisionGUID="2d05de75-3656-4bad-894f-de95361fab6e" CreationDate="2011-08-05T22:16:47.623" UserId="41" Text="Seems almost every question about bacteria seems to bring about both the bacteriophobes and the cavalier.  In this case, the cavalier are probably closer to being right, but I'll try to present the facts so that you can decide for yourself.&#xD;&#xA;&#xD;&#xA;The most common microbe groups responsible for household food poisoning are:&#xD;&#xA;&#xD;&#xA;  1. **Salmonella**, found in poultry, [produces][1] the [CdtB toxin][2]. CDT can be denatured (technically, &quot;heat-labile&quot;) but is one of the most resistant toxins, taking [30 minutes at 70° C][3] to destroy. This type of bacteria isn't normally associated with eggs, but since chicken eggs and other poultry products may be handled in the same area, it's not unthinkable that the shells could become contaminated - and depending on how you handle the eggs, so could the frying pan.&#xD;&#xA;&#xD;&#xA;  2. **E.Coli** is normally associated with beef but is also [known to be found on egg shells][4].  It's improbable, but not impossible for it to be [found in yolks][5] as well.  This is a bit of a weird one because [egg yolks also have immunization properties against e.coli][6], but not in the yolk itself or the frying pan. The strains of e.coli associated with food poisoning encode [Shiga-Like Toxin][7] (SLT) and also [Enterotoxins][8], the latter of which **are often heat stable.** I'm not sure about SLT, but the STs can [withstand boiling for 30 minutes][9].&#xD;&#xA;&#xD;&#xA;  3. [Campylobacter][10] (causing Campylobacteriosis) produces certain enterotoxins and [also CDT][11].  As above, these tend to be heat-resistant.&#xD;&#xA;&#xD;&#xA;  4. [C.botulinum][12] is responsible for for botulism and is ubiquitous.  The spores are incredibly difficult to kill but they are also only harmful to infants and the immunodepressed.  More importantly, the bacteria are killed by heating to 85° C for 5 minutes and are also anaerobic - meaning they can *only* grow when they are *not* exposed to air.  In other words, these may be present, but won't grow and produce toxins on a reasonably clean pan.&#xD;&#xA;&#xD;&#xA;  5. [C.perfringens][13] is one of the most common sources of food poisoning, and I believe is actually what drives a lot of the specific food safety/food inspection rules.  The spores are **very** heat resistant (can survive boiling for a full **hour**), and even though it is anaerobic, [it is also aerotolerant][14].  It *can* grow on a pan - just more slowly than it would grow in an enclosed container or in raw/fresh food.&#xD;&#xA;&#xD;&#xA;  6. [S.Aureus][15] causes staph infections but also produces heat-resistant enterotoxins. It doesn't generally come *from* food, but more than 20% of humans are carriers, and also many pets (cats and dogs), so it is very likely in your household somewhere and can easily get on your frying pan and multiply on leftover food bits.&#xD;&#xA;&#xD;&#xA;  7. [B.cereus][16] is less common but very resilient (they're known for &quot;fried rice syndrome&quot; because they can survive steaming) and afterward produce spores and heat-resistant enterotoxins. Important to note that many strains of this are harmless - but not all.&#xD;&#xA;&#xD;&#xA;  8. [V.cholerae][17] causes (as you may have guessed) cholera symptoms which come from CTX and TCP toxins.  Both of these are heat-labile although I wasn't able to find a time/temperature data point.&#xD;&#xA;&#xD;&#xA;Chances are, you have at least one these friends in your kitchen.  Chances are, you have several.  The question is, did enough of them manage to get onto your frying pan after your last meal to produce dangerous levels of toxins?&#xD;&#xA;&#xD;&#xA;**Probably not.** It's really *very unlikely*.  But it *is* possible, and you're taking a chance if you don't wash your dishes.&#xD;&#xA;&#xD;&#xA;In fact, it's probably more dangerous with eggs, because typically you'd cook eggs only up to a temperature of around 70° C, at most (63° is the temperature at which they set).  So day after day you're bringing all those lovely bacteria right into the [danger zone][18] for several minutes and not staying above it for very long at all!&#xD;&#xA;&#xD;&#xA;Doing this one time... really not a big deal.  Bacteria don't get to multiply much in the 5 minutes (or less) it takes to fry an egg, and most eggs aren't even contaminated to begin with, although [there have been small outbreaks][19].&#xD;&#xA;&#xD;&#xA;But doing this *several* times, day after day - you're increasing your risk each day because the pan may never get hot enough, long enough, to kill all of the new bacteria from the day before.&#xD;&#xA;&#xD;&#xA;I would strongly recommend that you wash your pans after use.  You don't need to use soap if they're cast-iron; a good scrub with salt and hot water is fine.  But please - *especially* if you're going to be cooking for guests - don't just leave the dirty pans sitting there and use them again the next day without washing them first.  It's **not** safe.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mgc.ac.cn/cgi-bin/VFs/vfs.cgi?Genus=Salmonella&amp;Keyword=Toxin&#xD;&#xA;  [2]: http://www.wikigenes.org/e/gene/e/3230837.html&#xD;&#xA;  [3]: http://books.google.ca/books?id=KggVR0ThgqEC&amp;lpg=PA221&amp;ots=wYmdlgCqZI&amp;dq=%2Bcdtb%20heat%20resistance&amp;pg=PA221#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [4]: http://www.ncbi.nlm.nih.gov/pubmed/20663580&#xD;&#xA;  [5]: http://www.gov.mb.ca/agriculture/research/ardi/projects/98-189.html&#xD;&#xA;  [6]: http://www.sciencedirect.com/science/article/pii/S0378113507006505&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Shiga-like_toxin&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Enterotoxin&#xD;&#xA;  [9]: http://textbookofbacteriology.net/e.coli_4.html&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Campylobacteriosis&#xD;&#xA;  [11]: http://jmm.sgmjournals.org/content/50/12/1087.full.pdf&#xD;&#xA;  [12]: http://www.who.int/mediacentre/factsheets/fs270/en/&#xD;&#xA;  [13]: http://www.inspection.gc.ca/english/fssa/concen/cause/perfrine.shtml&#xD;&#xA;  [14]: http://www.ncbi.nlm.nih.gov/pubmed/11207604&#xD;&#xA;  [15]: http://en.wikipedia.org/wiki/Staphylococcus_aureus&#xD;&#xA;  [16]: http://en.wikipedia.org/wiki/Bacillus_cereus&#xD;&#xA;  [17]: http://en.wikipedia.org/wiki/Vibrio_cholerae&#xD;&#xA;  [18]: http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp#1&#xD;&#xA;  [19]: http://www.cdc.gov/salmonella/enteritidis/" />
  <row Id="35570" PostHistoryTypeId="5" PostId="16672" RevisionGUID="ff27357e-5650-4c0b-ab85-4368423b52d5" CreationDate="2011-08-05T22:22:28.133" UserId="41" Comment="added 443 characters in body" Text="Seems almost every question about bacteria seems to bring about both the bacteriophobes and the cavalier.  In this case, the cavalier are probably closer to being right, but I'll try to present the facts so that you can decide for yourself.&#xD;&#xA;&#xD;&#xA;The most common microbe groups responsible for household food poisoning are:&#xD;&#xA;&#xD;&#xA;  1. **Salmonella**, found in poultry, [produces][1] the [CdtB toxin][2]. CDT can be denatured (technically, &quot;heat-labile&quot;) but is one of the most resistant toxins, taking [30 minutes at 70° C][3] to destroy. This type of bacteria isn't normally associated with eggs, but since chicken eggs and other poultry products may be handled in the same area, it's not unthinkable that the shells could become contaminated - and depending on how you handle the eggs, so could the frying pan.&#xD;&#xA;&#xD;&#xA;  2. **E.Coli** is normally associated with beef but is also [known to be found on egg shells][4].  It's improbable, but not impossible for it to be [found in yolks][5] as well.  This is a bit of a weird one because [egg yolks also have immunization properties against e.coli][6], but not in the yolk itself or the frying pan. The strains of e.coli associated with food poisoning encode [Shiga-Like Toxin][7] (SLT) and also [Enterotoxins][8], the latter of which **are often heat stable.** I'm not sure about SLT, but the STs can [withstand boiling for 30 minutes][9].&#xD;&#xA;&#xD;&#xA;  3. [Campylobacter][10] (causing Campylobacteriosis) produces certain enterotoxins and [also CDT][11].  As above, these tend to be heat-resistant.&#xD;&#xA;&#xD;&#xA;  4. [C.botulinum][12] is responsible for for botulism and is ubiquitous.  The spores are incredibly difficult to kill but they are also only harmful to infants and the immunodepressed.  More importantly, the bacteria are killed by heating to 85° C for 5 minutes and are also anaerobic - meaning they can *only* grow when they are *not* exposed to air.  In other words, these may be present, but won't grow and produce toxins on a reasonably clean pan.&#xD;&#xA;&#xD;&#xA;  5. [C.perfringens][13] is one of the most common sources of food poisoning, and I believe is actually what drives a lot of the specific food safety/food inspection rules.  The spores are **very** heat resistant (can survive boiling for a full **hour**), and even though it is anaerobic, [it is also aerotolerant][14].  It *can* grow on a pan - just more slowly than it would grow in an enclosed container or in raw/fresh food.&#xD;&#xA;&#xD;&#xA;  6. [S.Aureus][15] causes staph infections but also produces heat-resistant enterotoxins. It doesn't generally come *from* food, but more than 20% of humans are carriers, and also many pets (cats and dogs), so it is very likely in your household somewhere and can easily get on your frying pan and multiply on leftover food bits.&#xD;&#xA;&#xD;&#xA;  7. [B.cereus][16] is less common but very resilient (they're known for &quot;fried rice syndrome&quot; because they can survive steaming) and afterward produce spores and heat-resistant enterotoxins. Important to note that many strains of this are harmless - but not all.&#xD;&#xA;&#xD;&#xA;  8. [V.cholerae][17] causes (as you may have guessed) cholera symptoms which come from CTX and TCP toxins.  Both of these are heat-labile although I wasn't able to find a time/temperature data point.&#xD;&#xA;&#xD;&#xA;Chances are, you have at least one these friends in your kitchen.  Chances are, you have several.  The question is, did enough of them manage to get onto your frying pan after your last meal to produce dangerous levels of toxins?&#xD;&#xA;&#xD;&#xA;**Probably not.** It's really *very unlikely*.  But it *is* possible, and you're taking a chance if you don't wash your dishes.&#xD;&#xA;&#xD;&#xA;In fact, it's probably more dangerous with eggs, because typically you'd cook eggs only up to a temperature of around 70° C, at most (63° is the temperature at which they set).  So day after day you're bringing all those lovely bacteria right into the [danger zone][18] for several minutes and not staying above it for very long at all!&#xD;&#xA;&#xD;&#xA;Doing this one time... really not a big deal.  Bacteria don't get to multiply much in the 5 minutes (or less) it takes to fry an egg, and most eggs aren't even contaminated to begin with, although [there have been small outbreaks][19].&#xD;&#xA;&#xD;&#xA;But doing this *several* times, day after day - you're increasing your risk each day because the pan may never get hot enough, long enough, to kill all of the new bacteria from the day before.&#xD;&#xA;&#xD;&#xA;I would strongly recommend that you wash your pans after use.  You don't need to use soap if they're cast-iron; a good scrub with salt and hot water is fine.  But please - *especially* if you're going to be cooking for guests - don't just leave the dirty pans sitting there and use them again the next day without washing them first.  It's **not** safe.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;P.S. I'd like to draw attention to the fact that of all of the items in the list above, **botulism, despite having some of the worst symptoms, is generally the least of your worries.** Both the bacteria and the toxin are easy to kill, and the spores are harmless to healthy adults. So if you hear people on this site or any site talk about food safety entirely in terms of botulism and the temperatures required to kill/inactivate the bacteria/toxin, **ignore them**, because they haven't done their homework.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mgc.ac.cn/cgi-bin/VFs/vfs.cgi?Genus=Salmonella&amp;Keyword=Toxin&#xD;&#xA;  [2]: http://www.wikigenes.org/e/gene/e/3230837.html&#xD;&#xA;  [3]: http://books.google.ca/books?id=KggVR0ThgqEC&amp;lpg=PA221&amp;ots=wYmdlgCqZI&amp;dq=%2Bcdtb%20heat%20resistance&amp;pg=PA221#v=onepage&amp;q&amp;f=false&#xD;&#xA;  [4]: http://www.ncbi.nlm.nih.gov/pubmed/20663580&#xD;&#xA;  [5]: http://www.gov.mb.ca/agriculture/research/ardi/projects/98-189.html&#xD;&#xA;  [6]: http://www.sciencedirect.com/science/article/pii/S0378113507006505&#xD;&#xA;  [7]: http://en.wikipedia.org/wiki/Shiga-like_toxin&#xD;&#xA;  [8]: http://en.wikipedia.org/wiki/Enterotoxin&#xD;&#xA;  [9]: http://textbookofbacteriology.net/e.coli_4.html&#xD;&#xA;  [10]: http://en.wikipedia.org/wiki/Campylobacteriosis&#xD;&#xA;  [11]: http://jmm.sgmjournals.org/content/50/12/1087.full.pdf&#xD;&#xA;  [12]: http://www.who.int/mediacentre/factsheets/fs270/en/&#xD;&#xA;  [13]: http://www.inspection.gc.ca/english/fssa/concen/cause/perfrine.shtml&#xD;&#xA;  [14]: http://www.ncbi.nlm.nih.gov/pubmed/11207604&#xD;&#xA;  [15]: http://en.wikipedia.org/wiki/Staphylococcus_aureus&#xD;&#xA;  [16]: http://en.wikipedia.org/wiki/Bacillus_cereus&#xD;&#xA;  [17]: http://en.wikipedia.org/wiki/Vibrio_cholerae&#xD;&#xA;  [18]: http://www.fsis.usda.gov/factsheets/how_temperatures_affect_food/index.asp#1&#xD;&#xA;  [19]: http://www.cdc.gov/salmonella/enteritidis/" />
  <row Id="35571" PostHistoryTypeId="5" PostId="16670" RevisionGUID="b093c569-8bca-4a17-8f44-468d1baf39f3" CreationDate="2011-08-05T22:26:32.077" UserId="41" Comment="edited body; edited tags; edited title" Text="I found a recipe for lollipops. It uses 2:2:1 ratio of sugar:water:vinegar. What exactly is the role of vinegar in it?&#xD;&#xA;&#xD;&#xA;The recipe was:&#xD;&#xA;&#xD;&#xA;&gt; * 10 spoons of granulated/crystalic sugar&#xD;&#xA;&gt; * 10 spoons of water&#xD;&#xA;&gt; * 4 spoons of vinegar&#xD;&#xA;&gt; * food coloring&#xD;&#xA;&#xD;&#xA;&gt; Combine ingredients and cook approx 10-12 minutes since water has started to boil. All water has to boil out. You can test if it is boiled enough by making a drop." />
  <row Id="35572" PostHistoryTypeId="4" PostId="16670" RevisionGUID="b093c569-8bca-4a17-8f44-468d1baf39f3" CreationDate="2011-08-05T22:26:32.077" UserId="41" Comment="edited body; edited tags; edited title" Text="What is the purpose of vinegar in this lollipop recipe?" />
  <row Id="35573" PostHistoryTypeId="6" PostId="16670" RevisionGUID="b093c569-8bca-4a17-8f44-468d1baf39f3" CreationDate="2011-08-05T22:26:32.077" UserId="41" Comment="edited body; edited tags; edited title" Text="&lt;sugar&gt;&lt;candy&gt;&lt;vinegar&gt;&lt;water&gt;" />
  <row Id="35574" PostHistoryTypeId="2" PostId="16673" RevisionGUID="eb849383-5524-40b2-8d06-9405dff053f0" CreationDate="2011-08-05T23:22:10.207" UserId="6955" Text="I have a great meatloaf recipe but I don't have any eggs! Is there anything I can use to substitute for an egg?&#xD;&#xA;" />
  <row Id="35575" PostHistoryTypeId="1" PostId="16673" RevisionGUID="eb849383-5524-40b2-8d06-9405dff053f0" CreationDate="2011-08-05T23:22:10.207" UserId="6955" Text="Is there anything I can substitute eggs for when making meatloaf?" />
  <row Id="35576" PostHistoryTypeId="3" PostId="16673" RevisionGUID="eb849383-5524-40b2-8d06-9405dff053f0" CreationDate="2011-08-05T23:22:10.207" UserId="6955" Text="&lt;meatloaf&gt;" />
  <row Id="35577" PostHistoryTypeId="2" PostId="16674" RevisionGUID="dc4b4b7a-d8e0-45c9-b03e-6153b24a9888" CreationDate="2011-08-06T01:04:10.257" UserId="6615" Text="Most meatloaf recipes I googled have an egg in them. It's probably there as a binder, to hold the loaf together, rather than flavour. Similar to how many people add a little egg to a hamburger mix to help them hold together. However, just like a hamburger, in a meatloaf you could get away without using the egg, depending on how dry v. meaty the recipe is.&#xD;&#xA;&#xD;&#xA;Mix you loaf as normal but when finished mixing, give it a needing like your would need bread. Then put it in your refrigerator for a hour or two to chill it. When you chill it, the proteins in the meat, which have been stretched by needing, will coil up and lock together. Now cook the loaf normally. When you cut the meatloaf you will find it will hold itself together well enough without the egg." />
  <row Id="35578" PostHistoryTypeId="2" PostId="16675" RevisionGUID="da98030b-cf39-4f37-8656-366ae39a995f" CreationDate="2011-08-06T01:21:10.693" UserId="6615" Text="[Haddock][1] and [Cod][2] are two quite different fish. However, they can be used interchangeably in many fish recipes. So if you want to substitute one for the other you can easily do so. When cooked, many people can't easily tell them apart. Even large food producers and supermarkets get them mixed up.&#xD;&#xA;&#xD;&#xA;&gt; ...Three of the 59 samples purchased from Asda failed to contain the right fish. &#xD;&#xA;Its cod fishcakes actually contained haddock whilst a haddock pie and a haddock fillet were made using Atlantic cod.&#xD;&#xA;&#xD;&#xA;&gt; At Waitrose two out of 28 samples tested were mislabelled.&#xD;&#xA;One of them, a mini smoked haddock pie offering ‘flaked North Atlantic haddock’, actually contained cheap Pacific cod.&#xD;&#xA;&#xD;&#xA;Read more: http://www.dailymail.co.uk/news/article-1380164/Mislabelled-fish-products-Asda-Tesco-Sainsburys-Morrisons-Waitrose-Lidl.html#ixzz1UCukDoa2&#xD;&#xA;&#xD;&#xA;The main points where they may be treated differently are in long term storage. Haddock is not usually salted where as cod is. Haddock can easily be dried or smoked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Haddock&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Cod" />
  <row Id="35579" PostHistoryTypeId="2" PostId="16676" RevisionGUID="20dcf52c-5255-42b9-bca0-22562039ae0d" CreationDate="2011-08-06T01:27:17.303" UserId="405" Text="My wife has been trying to can some foods using the canning techniques that she's familiar with from Romania, but with the American-style canning jars and lids that we get here. This involves packing the jar with the canned goods, filling the jar with boiled brine to near the top, and then manually closing the lid. The jars are *not* immersed in boiling water with their lids on, as is recommended by most American canning guides.&#xD;&#xA;&#xD;&#xA;1. Is this technique safe? Why do American canning guides insist on boiling the jar after it's closed?&#xD;&#xA;2. Several of our jars, after cooling, have the lids popped out and slightly convex rather than concave. Is this a problem? What causes this?" />
  <row Id="35580" PostHistoryTypeId="1" PostId="16676" RevisionGUID="20dcf52c-5255-42b9-bca0-22562039ae0d" CreationDate="2011-08-06T01:27:17.303" UserId="405" Text="Why are my canning lids popped out?" />
  <row Id="35581" PostHistoryTypeId="3" PostId="16676" RevisionGUID="20dcf52c-5255-42b9-bca0-22562039ae0d" CreationDate="2011-08-06T01:27:17.303" UserId="405" Text="&lt;boiling&gt;&lt;canning&gt;" />
  <row Id="35582" PostHistoryTypeId="2" PostId="16677" RevisionGUID="f6fcfd4c-52da-48b0-8c9e-3598fa6dadf4" CreationDate="2011-08-06T02:38:36.587" UserId="41" Text="If you are seeing this effect after the jars have been in storage for a long period, **do not eat the contents!** This is a sign of botulism due to improper canning; the bacteria often (but not always) produce gas as they grow spores.&#xD;&#xA;&#xD;&#xA;If this is happening *immediately* after the canning process, it is probably because you are not creating a proper vacuum seal.  There are [three accepted methods][1] for doing this: Thermal exhaust, mechanical sealing (i.e. using a chamber vac) and steam displacement AKA steam injection.  See the link for more information; the second two require specialized equipment, so thermal exhaust is what's normally done in a home setting.&#xD;&#xA;&#xD;&#xA;In the thermal exhaust method, you get the contents very hot (71-82° C), which causes them to expand and release gases (air and carbon dioxide).  After sealing and cooling, the subsequent contraction will create a vacuum seal.  This is the most common method of home canning.&#xD;&#xA;&#xD;&#xA;**If you dump in hot brine and immediately seal the container, you are doing the opposite of this.** Since the heat takes a while to distribute, you are causing this initial expansion when the jar is already closed, and this will force more gases up into the headspace and probably pop or warp the lid; if you're unlucky, it might even break the container.&#xD;&#xA;&#xD;&#xA;Is this method safe?  **No**.  How *unsafe* it is depends on the acidity.  **Low acid foods must be processed in a pressure canner.**  That includes the majority of vegetables and especially garlic, peppers, etc.  The main reason is botulism; the anaerobic environment is perfect for the C.botulinum bacteria, but [spores cannot grow in high-acid environments with pH &lt; 4.6][2].  If the food is high-acid or has been acidified (i.e. pickled) then you don't need to worry, but with low-acid food you **must** kill *all* the bacteria *and* spores, and botulism spores are **extremely heat-resistant.**&#xD;&#xA;&#xD;&#xA;In fact, they are *so* heat resistant that you cannot even kill them reliably in boiling water.  That is why you need a pressure canner, to get the temperature all the way up to 121° C / 250° F, and you need to hold it there for at least 3 minutes.  That is the only way to safely can low-acid food. Simply boiling it isn't good enough, and pouring in some boiling brine *definitely* isn't enough.&#xD;&#xA;&#xD;&#xA;For high-acid foods, such as jams, a hot water bath is OK. This still involves boiling the entire jar after it's been closed, but you don't need a pressure canner.  Pouring boiling liquid into a jar of cold or warm food will still not get the food up to a sufficient temperature, and even if it did, you would still need to sterilize the jar itself; that's done by boiling the whole apparatus.  In this case you're not worried about botulism (since it can't grow in those conditions), but you still have to kill the other kinds of household bacteria, which don't have heat-resistant spores.&#xD;&#xA;&#xD;&#xA;Since canning is intended to *preserve* the food, i.e. for long-term storage, you have to be a whole lot more careful about bacteria. You can't leave *any* opportunity for it to grow.  Lots of people can the way your wife does and don't get sick, but it is a risky proposition, and I would strongly recommended you use safer methods, especially if guests or children are involved.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.inspection.gc.ca/english/fssa/meavia/man/ch15/15-4e.shtml&#xD;&#xA;  [2]: http://www.who.int/mediacentre/factsheets/fs270/en/" />
  <row Id="35583" PostHistoryTypeId="5" PostId="16677" RevisionGUID="878a7003-8685-401d-a0cc-4e8c2f64abb2" CreationDate="2011-08-06T02:43:56.597" UserId="41" Comment="added 208 characters in body" Text="If you are seeing this effect after the jars have been in storage for a long period, **do not eat the contents!** This is a sign of botulism due to improper canning; the bacteria often (but not always) produce gas as they grow spores.&#xD;&#xA;&#xD;&#xA;If this is happening *immediately* after the canning process, it is probably because you are not creating a proper vacuum seal.  There are [three accepted methods][1] for doing this: Thermal exhaust, mechanical sealing (i.e. using a chamber vac) and steam displacement AKA steam injection.  See the link for more information; the second two require specialized equipment, so thermal exhaust is what's normally done in a home setting.&#xD;&#xA;&#xD;&#xA;In the thermal exhaust method, you get the contents very hot (71-82° C), which causes them to expand and release gases (air and carbon dioxide).  After sealing and cooling, the subsequent contraction will create a vacuum seal.  This is the most common method of home canning.&#xD;&#xA;&#xD;&#xA;**If you dump in hot brine and immediately seal the container, you are doing the opposite of this.** Since the heat takes a while to distribute, you are causing this initial expansion when the jar is already closed, and this will force more gases up into the headspace and probably pop or warp the lid; if you're unlucky, it might even break the container.&#xD;&#xA;&#xD;&#xA;Is this method safe?  **No**.  How *unsafe* it is depends on the acidity.  **[Low acid foods must be processed in a pressure canner.][3]**  That includes the majority of vegetables and especially garlic, peppers, etc.  The main reason is botulism; the anaerobic environment is perfect for the C.botulinum bacteria, but [spores cannot grow in high-acid environments with pH &lt; 4.6][2].  If the food is high-acid or has been acidified (i.e. pickled) then you don't need to worry, but with low-acid food you **must** kill *all* the bacteria *and* spores, and botulism spores are **extremely heat-resistant.**&#xD;&#xA;&#xD;&#xA;In fact, they are *so* heat resistant that you cannot even kill them reliably in boiling water.  That is why you need a pressure canner, to get the temperature [all the way up to 121° C / 250° F][4], and you need to hold it there for at least 3 minutes.  That is the only way to safely can low-acid food. Simply boiling it isn't good enough, and pouring in some boiling brine *definitely* isn't enough.&#xD;&#xA;&#xD;&#xA;For high-acid foods, such as jams, a hot water bath is OK. This still involves boiling the entire jar after it's been closed, but you don't need a pressure canner.  Pouring boiling liquid into a jar of cold or warm food will still not get the food up to a sufficient temperature, and even if it did, you would still need to sterilize the jar itself; that's done by boiling the whole apparatus.  In this case you're not worried about botulism (since it can't grow in those conditions), but you still have to kill the other kinds of household bacteria, which don't have heat-resistant spores.&#xD;&#xA;&#xD;&#xA;Since canning is intended to *preserve* the food, i.e. for long-term storage, you have to be a whole lot more careful about bacteria. You can't leave *any* opportunity for it to grow.  Lots of people can the way your wife does and don't get sick, but it is a risky proposition, and I would strongly recommended you use safer methods, especially if guests or children are involved.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.inspection.gc.ca/english/fssa/meavia/man/ch15/15-4e.shtml&#xD;&#xA;  [2]: http://www.who.int/mediacentre/factsheets/fs270/en/&#xD;&#xA;  [3]: http://www.hc-sc.gc.ca/fn-an/securit/kitchen-cuisine/food-canning-conserve-aliment-eng.php&#xD;&#xA;  [4]: http://www.eatrightontario.ca/en/viewdocument.aspx?id=195" />
  <row Id="35584" PostHistoryTypeId="25" PostId="16676" RevisionGUID="026a8db5-e8bb-46c4-af3c-d58b46884cad" CreationDate="2011-08-06T05:56:02.483" Comment="http://twitter.com/#!/StackCooking/status/99720366343208960" />
  <row Id="35585" PostHistoryTypeId="2" PostId="16678" RevisionGUID="c8a7c5e7-8939-4660-a783-87b7ad93ecd0" CreationDate="2011-08-06T06:14:18.177" UserId="1549" Text="In Sweden, breadcrumbs or porridge oats are sometimes used as an alternative to egg for binding köttbullar (meatballs). The crumbs or oats are mixed with boiling water and left for a while until you have a porridge-like consistency and then mixed into the ground meat.&#xD;&#xA;&#xD;&#xA;Unfortunately I don't know the exact ratios of dry ingredient/water/ground meat since I generally use both egg and breadcrumbs. I would guess somewhere between 4 tablespoons and half a cup of dry ingredient for a pound of meat." />
  <row Id="35586" PostHistoryTypeId="2" PostId="16679" RevisionGUID="9b36a1f9-108c-4eec-b9e1-b61b9b915855" CreationDate="2011-08-06T11:17:59.700" UserId="6531" Text="Some stale bread soaked in milk can also be used to keep the meat together" />
  <row Id="35587" PostHistoryTypeId="5" PostId="16674" RevisionGUID="0fb8cc23-a23a-46b3-bcb1-d1e07b5f7362" CreationDate="2011-08-06T12:25:12.560" UserId="3058" Comment="corrected spelling, grammar" Text="Most meatloaf recipes I googled have an egg in them. It's probably there as a binder, to hold the loaf together, rather than flavour - similar to how many people add a little egg to a hamburger mix to help the hamburgers hold together. However, just like a hamburger, in a meatloaf you could get away without using the egg, depending on how dry vs. meaty the recipe is.&#xD;&#xA;&#xD;&#xA;Mix you loaf as normal but when finished mixing, give it a kneading like your would normally knead bread. Then put it in your refrigerator for a hour or two to chill it. When you chill it, the proteins in the meat (which have been stretched by kneading) will coil up and lock together. Now cook the loaf normally. When you cut the meatloaf you will find it will hold itself together well enough without the egg." />
  <row Id="35588" PostHistoryTypeId="24" PostId="16674" RevisionGUID="0fb8cc23-a23a-46b3-bcb1-d1e07b5f7362" CreationDate="2011-08-06T12:25:12.560" Comment="Proposed by 3058 approved by 1259 edit id of 255" />
  <row Id="35590" PostHistoryTypeId="2" PostId="16681" RevisionGUID="01024b79-6789-4ea9-be5b-d67e1d803510" CreationDate="2011-08-06T14:41:09.403" UserId="1159" Text="I'm lucky enough to have been gifted two Trout by a neighbour... and have not had the pleasure of preparing fresh fish before (or at least not unprepared fish).&#xD;&#xA;&#xD;&#xA;I've attempted an internet search but haven't found a source that looks reliable to me." />
  <row Id="35591" PostHistoryTypeId="1" PostId="16681" RevisionGUID="01024b79-6789-4ea9-be5b-d67e1d803510" CreationDate="2011-08-06T14:41:09.403" UserId="1159" Text="How do you clean or gut fish" />
  <row Id="35592" PostHistoryTypeId="3" PostId="16681" RevisionGUID="01024b79-6789-4ea9-be5b-d67e1d803510" CreationDate="2011-08-06T14:41:09.403" UserId="1159" Text="&lt;preparation&gt;&lt;fish&gt;" />
  <row Id="35594" PostHistoryTypeId="25" PostId="16670" RevisionGUID="19376bcc-1390-476f-8847-1096978706b1" CreationDate="2011-08-06T14:56:02.710" Comment="http://twitter.com/#!/StackCooking/status/99856262606491648" />
  <row Id="35595" PostHistoryTypeId="5" PostId="13028" RevisionGUID="247b5a21-5a47-41f5-9cd5-2587193ec6c6" CreationDate="2011-08-06T14:58:22.647" UserId="41" Comment="added 266 characters in body" Text="Most gelling agents are derived from flora of some kind - usually plants or algae. Since they aren't derived from any animal, they are kosher and also vegan.&#xD;&#xA;&#xD;&#xA;The primary exception is gelatin, which is derived from animal bones.  Gelatin is as kosher as the animal it came from and the conditions under which it was prepared; genuine kosher gelatin *does* exist (usually produced from fish bones) but it is somewhat difficult to find in most areas.  If you see it, you'll know, because it will be labeled as kosher.  Beware of &quot;KoJel&quot; and other kosher gelatin &quot;substitutes&quot;, as they are usually some other additive or combination of additives, such as agar and/or carrageenan.&#xD;&#xA;&#xD;&#xA;Here's a quick (incomplete) list of where some of the additives come from:&#xD;&#xA;&#xD;&#xA;  * Agar - algae&#xD;&#xA;  * Alginate - algae&#xD;&#xA;  * Carrageenan - seaweed&#xD;&#xA;  * Gelatin - animal bones (not kosher unless specifically indicated)&#xD;&#xA;  * Gellan - bacteria&#xD;&#xA;  * Guar gum - beans&#xD;&#xA;  * Lecithin - beans (soy)&#xD;&#xA;  * Methylcellulose - various plants&#xD;&#xA;  * Pectin - fruit and other plants&#xD;&#xA;  * Xanthan gum - bacteria&#xD;&#xA;&#xD;&#xA;As you can see, there's nothing in there to make it unkosher.&#xD;&#xA;&#xD;&#xA;Of course in practice it depends how strict you are.  Some of these things may be prepared in facilities where they may come into contact with unkosher foods - so if you're orthodox, you might have to seek out products that have the K stamp.  Good luck finding them." />
  <row Id="35596" PostHistoryTypeId="2" PostId="16682" RevisionGUID="812bc8e6-dc70-46cb-a9b6-54bee11744dd" CreationDate="2011-08-06T15:28:53.450" UserId="1159" Text="Not proposing this as a definitive answer, but the following article gave me the confidence to try cleaning them&#xD;&#xA;&#xD;&#xA;http://www.fishingkites.co.nz/articles/baked_fish_recipes.htm&#xD;&#xA;" />
  <row Id="35597" PostHistoryTypeId="2" PostId="16683" RevisionGUID="103a061f-84c2-4b3c-99c9-87900d3532d0" CreationDate="2011-08-06T17:32:36.980" UserId="6959" Text="Rinse the outside of the fish.&#xD;&#xA;&#xD;&#xA;While the fish is uncut, remove the scales. If you have a scaler you can use that, or you can go lightly with a grater or knife against the scales; or your fingernails in the direction of the scales (so you don't hurt yourself, but it'll take a while). Don't forget to scale the top and bottom edges of the fish.&#xD;&#xA;&#xD;&#xA;Then, slice from the fish's anus to the chin (up to the gills, bellyside of the fish) to create a fish pocket. Pull out ALL of the guts with your hands. The fish's meat is all stuck to the bones so you don't need to keep anything inside the fish. Some people use the guts, but most throw them out.&#xD;&#xA;&#xD;&#xA;I prefer to keep the head on the fish (the eyes are delicious). Also I eat the fins and tail after frying, not sure if it's good for you or not but it tastes good (haha). Wash the fish off, rinsing it inside and out. Get rid of all the blood. You fillet it now, or just get cooking.&#xD;&#xA;&#xD;&#xA;YouTube is a pretty good place to search for tutorial videos as well." />
  <row Id="35598" PostHistoryTypeId="25" PostId="16663" RevisionGUID="bebc26a7-8460-48b8-88db-5ed73c1d8890" CreationDate="2011-08-06T17:56:02.900" Comment="http://twitter.com/#!/StackCooking/status/99901560963874816" />
  <row Id="35599" PostHistoryTypeId="2" PostId="16684" RevisionGUID="3d0f6799-31bb-4547-ace2-cef0c553fd67" CreationDate="2011-08-06T23:34:23.380" UserId="3203" Text="Removing the scales is a old joke fishermen play on non-fishermen&#xD;&#xA;&#xD;&#xA;You should not need to rinse the fish. If the fish is contaminated with something other than it's natural environment you may no want to eat it?&#xD;&#xA;&#xD;&#xA;You generally need to fillet the fish to check it is clean and healthy (no parasites or worm trails)&#xD;&#xA;&#xD;&#xA;It is hard to describe the process. But consider that most fish have two fillets going from the tail, down the spine to the skull. Some fish anatomy pictures will help you understand what you are cutting over&#xD;&#xA;&#xD;&#xA;Use a flexible knife to separate the flesh from the frame (bones connected to spine). Start at the tail end (you hold the tail down on the cutting board), you can get your knife in from the top or bottom edge all the way in too touch the spine, and then smoothly run the knife along the top or bottom edge to the skull. The knife will always be just touching the spine&#xD;&#xA;&#xD;&#xA;On the bottom edge stop just before the anus and divert over the rib cage (gut cavity)&#xD;&#xA;&#xD;&#xA;To release the fillet slice right behind the skull from top edge to bottom rib cage and the fillet should be detached from frame. Repeat for other side&#xD;&#xA;&#xD;&#xA;If the fish is releasing a lot of blood you are cutting to hard and have got into the spine or gut cavity. Go softly&#xD;&#xA;&#xD;&#xA;To remove the skin find the weak spot of the flesh/skin connection on the corner that was over the rib cage. On some fish you should be able to grasp the skin with clean fingers and pull the skin back down the fillet to remove it. On other fish place the fillet skin side down on the board and run a thin sharp knife gently along the flesh/skin connection while pulling the fillet clear&#xD;&#xA;&#xD;&#xA;This takes plenty of practise to perfect. Watch a professional at the local fish shop to see how it is done. Or pay them to do it for you?&#xD;&#xA;" />
  <row Id="35600" PostHistoryTypeId="2" PostId="16685" RevisionGUID="ee00be15-5a84-48ce-8ffd-01f475527f0a" CreationDate="2011-08-07T00:28:30.517" UserId="-1" Text="" />
  <row Id="35601" PostHistoryTypeId="2" PostId="16686" RevisionGUID="3e170a85-7723-449c-8cd9-7559e7a631dc" CreationDate="2011-08-07T00:28:30.517" UserId="-1" Text="" />
  <row Id="35602" PostHistoryTypeId="2" PostId="16687" RevisionGUID="be3e03e9-8f1e-4199-975c-9f2c229381e9" CreationDate="2011-08-07T04:13:30.977" UserId="6960" Text="I really enjoy cooking.  I enjoy the creativity, the experimentation and trying new foods.  I HATE the planning, list making &amp; shopping. &#xD;&#xA;&#xD;&#xA;Is there any service or &quot;technique&quot; for avoiding everything leading up to the work in the kitchen?" />
  <row Id="35603" PostHistoryTypeId="1" PostId="16687" RevisionGUID="be3e03e9-8f1e-4199-975c-9f2c229381e9" CreationDate="2011-08-07T04:13:30.977" UserId="6960" Text="How do I skip the planning and shopping?" />
  <row Id="35604" PostHistoryTypeId="3" PostId="16687" RevisionGUID="be3e03e9-8f1e-4199-975c-9f2c229381e9" CreationDate="2011-08-07T04:13:30.977" UserId="6960" Text="&lt;preparation&gt;&lt;shopping&gt;&lt;menu-planning&gt;" />
  <row Id="35605" PostHistoryTypeId="2" PostId="16688" RevisionGUID="018f09ac-c4f8-4916-b076-982abacbbd1a" CreationDate="2011-08-07T06:32:33.167" UserId="4638" Text="Yes, there are such grills. Usually created by companies which make low-end kitchen equipment, so don't expect wonders of them. On the other hand, I've owned (and still own) several kitchen devices made by such companies. They are somewhat frail and underpowered, but do their job, and offer a good value for the money. &#xD;&#xA;&#xD;&#xA;If you are in Europe, take a look at Severin products. I don't know if they are available in America. &#xD;&#xA;&#xD;&#xA;![Small grill][1]&#xD;&#xA;&#xD;&#xA;[This is an example from Amazon.de][2]. The grilling area is 37x23 cm, slightly bigger than an A4 sheet of paper. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/0i9T3.jpg&#xD;&#xA;  [2]: http://www.amazon.de/Severin-abnehmbaren-Heizelement-Temperaturregler-Grillfl%C3%A4che/dp/B004ZEGRJU/ref=sr_1_4?ie=UTF8&amp;qid=1312698320&amp;sr=8-4" />
  <row Id="35606" PostHistoryTypeId="2" PostId="16689" RevisionGUID="7368077f-c5f2-4909-9814-f3066f0ce917" CreationDate="2011-08-07T07:11:55.413" UserId="4638" Text="This is definitely a rapa whelk. These are indigenous to the seas in the far East, but got somehow imported into the Black Sea and overtook the ecosystem. &#xD;&#xA;&#xD;&#xA;First, people around the Black sea didn't have much use for them. The waves washed the shells of dead whelks ashore and these got crafted into souvenirs for tourists. Then, people started fishing them and selling them to the Japanese, who ate them. At last, around the summer season of 2000 or 2001, restaurants along the western shores of the Black sea started offering them as food to their guests. Still, I think that much more of the catch is exported than consumed locally (but have no hard numbers for this). &#xD;&#xA;&#xD;&#xA;Since the only people who eat them seem to be Japanese and recently also Bulgarians and Romanians, I highly doubt that they have a kitchen-specific name in English, or that you can buy them at all outside of the above locations. &#xD;&#xA;&#xD;&#xA;Biologically, they're not related to oysters. My speculation is that innovative restaurant managers who wanted to serve them had to come up with a name which sounded like something posh (sea oyster) as opposed to one which is both common and associated with kitschy ashtrays (rapane). " />
  <row Id="35608" PostHistoryTypeId="5" PostId="16684" RevisionGUID="a513e133-137d-4671-bf56-816f31e39849" CreationDate="2011-08-07T10:41:39.733" UserId="3203" Comment="added 418 characters in body" Text="Check that the fish is clean, and looks healthy. You should not need to clean the fish. If the fish is contaminated with something other than it's natural environment you may no want to eat it?&#xD;&#xA;&#xD;&#xA;You generally need to fillet the fish to check it is clean and healthy (no parasites or worm trails). Leaving the fish whole and just gutting is OK, but generally the results are better when filleted&#xD;&#xA;&#xD;&#xA;It is hard to describe the process. But consider that most fish have two fillets going from the tail, down the spine to the skull. Some fish anatomy pictures will help you understand what you are cutting over&#xD;&#xA;&#xD;&#xA;Use a thin semi-flexible knife to separate the flesh from the frame (bones connected to spine). Start at the tail end (you hold the tail down on the cutting board), you can get your knife in from the top or bottom edge all the way in too touch the spine, and then smoothly run the knife along the top or bottom edge to the skull. The knife will always be just touching the spine&#xD;&#xA;&#xD;&#xA;On the bottom edge stop just before the anus and divert over the rib cage (gut cavity)&#xD;&#xA;&#xD;&#xA;To release the fillet, slice right behind the skull from top edge to bottom rib cage and the fillet should be detached from frame. Repeat for other side&#xD;&#xA;&#xD;&#xA;You should now have two clean fillets, and a complete frame in one piece including tail, rib cage, guts, and head. This can be used as desired, or discarded&#xD;&#xA;&#xD;&#xA;If the fish is releasing a lot of blood you are cutting to hard and have got into the spine or gut cavity. Go softly&#xD;&#xA;&#xD;&#xA;To remove the skin find the weak spot of the flesh/skin connection on the corner that was over the rib cage. On some fish you should be able to grasp the skin with clean fingers and pull the skin back down the fillet to remove it. On other fish place the fillet skin side down on the board and run a thin sharp knife gently along the flesh/skin connection. Leaving a thin sliver of skin on is fine, as long as the outer layer of skin with the scales is removed&#xD;&#xA;&#xD;&#xA;This takes plenty of practise to perfect. Watch a professional at the local fish shop to see how it is done. Or pay them to do it for you?&#xD;&#xA;&#xD;&#xA;Removing the scales separately with a tool a is a old joke fishermen play on non-fishermen&#xD;&#xA;" />
  <row Id="35609" PostHistoryTypeId="25" PostId="16659" RevisionGUID="1a220654-e254-4079-90db-2f5327e7fd4b" CreationDate="2011-08-07T12:21:03.407" Comment="http://twitter.com/#!/StackCooking/status/100179642031419392" />
  <row Id="35610" PostHistoryTypeId="2" PostId="16691" RevisionGUID="4d991525-83e3-454f-85bc-d59421243304" CreationDate="2011-08-07T12:37:09.557" UserId="304" Text="Depending on where you live, there is a pretty simple approach you can try. In the next few days, head out to places that specialize in particular kinds of foods and in making them appeal to you. A farmer's market, a butcher's, a cheese shop, a bakery, etc. Chat with the staff and buy whatever speaks to you in the store. When you come home, make whatever meals you feel inspired to make according to what you've bought. Be creative and impulsive and seasonal. Keep doing that until one day you notice there isn't any food, and either go out and shop or eat something canned and go to shop the next day.&#xD;&#xA;&#xD;&#xA;In probably a week's time, one of two things will happen. Either you will be feeling free, creative, inspired etc and so happy you are doing this this new way, or you will have thrown out a lot of expensive food that spoiled before you could use it, and be feeling very stressed and unhappy at 4 or 5 pm each day because you have to figure out what to make. If it's the former, mission accomplished. If it's the latter, you now have your motivation for the planning and the list making, and should find it more pleasant since you know its purpose and what it is saving you from. Either way, the &quot;I hate having to plan my meals&quot; feeling should diminish drastically." />
  <row Id="35611" PostHistoryTypeId="5" PostId="16686" RevisionGUID="9427770f-faa2-475d-afb1-bf07138d7e85" CreationDate="2011-08-07T14:13:34.767" UserId="1887" Comment="added 62 characters in body" Text="Fats that are liquid at room temperature, from plant sources. " />
  <row Id="35612" PostHistoryTypeId="24" PostId="16686" RevisionGUID="9427770f-faa2-475d-afb1-bf07138d7e85" CreationDate="2011-08-07T14:13:34.767" Comment="Proposed by 1887 approved by 41 edit id of 257" />
  <row Id="35613" PostHistoryTypeId="5" PostId="16233" RevisionGUID="77843c9e-b3fc-4e27-ab78-4fbaa6c5a80a" CreationDate="2011-08-07T14:42:04.810" UserId="41" Comment="deleted 2 characters in body; edited tags" Text="I recently spotted grapeseed oil at Costco.&#xD;&#xA;&#xD;&#xA;I've been considering switching over from Canola oil; are there any culinary advantages or disadvantages of grapeseed oil over Canola or other cooking oils?" />
  <row Id="35614" PostHistoryTypeId="6" PostId="16233" RevisionGUID="77843c9e-b3fc-4e27-ab78-4fbaa6c5a80a" CreationDate="2011-08-07T14:42:04.810" UserId="41" Comment="deleted 2 characters in body; edited tags" Text="&lt;oil&gt;" />
  <row Id="35615" PostHistoryTypeId="5" PostId="16685" RevisionGUID="004f14f7-6f36-4d6f-a770-b455af554844" CreationDate="2011-08-07T14:43:32.607" UserId="1887" Comment="added 413 characters in body" Text="Olive, canola, peanut, grape seed, corn, palm, soybean, safflower, pumpkin seed, sesame, rice bran, and many more. All of these can (and are) used to make oils used in food preparation. The higher the amount of unsaturated (mono- or polyunsaturated) fats in the substance, the more likely it is to be liquid at room temperature. Questions about the use of oils or about which oils to choose are appropriate here. " />
  <row Id="35616" PostHistoryTypeId="24" PostId="16685" RevisionGUID="004f14f7-6f36-4d6f-a770-b455af554844" CreationDate="2011-08-07T14:43:32.607" Comment="Proposed by 1887 approved by -1 edit id of 256" />
  <row Id="35617" PostHistoryTypeId="5" PostId="16685" RevisionGUID="2f2d0097-be5f-4ebb-b708-6e2711ba4d15" CreationDate="2011-08-07T14:43:32.797" UserId="41" Comment="added 211 characters in body" Text="Refers to culinary oils such as olive, canola, peanut, and grape seed.&#xD;&#xA;&#xD;&#xA;Oils are distinguished from other fats by the high amount of unsaturated (mono- or polyunsaturated) fatty acids. The higher the degree of unsaturation, more likely it is to be liquid at room temperature.&#xD;&#xA;&#xD;&#xA;Questions about the use of oils or about which oils to choose for a specific culinary purpose are appropriate here.&#xD;&#xA;&#xD;&#xA;As per the [FAQ][1], please avoid asking about health matters in this tag unless you have a *specific* nutritional question - for example, the effect of saturation on smoke point.&#xD;&#xA;&#xD;&#xA;[1]: http://cooking.stackexchange.com/faq" />
  <row Id="35618" PostHistoryTypeId="2" PostId="16692" RevisionGUID="713fcb0e-1e58-4479-a530-9a05b81af46c" CreationDate="2011-08-07T14:43:40.907" UserId="6965" Text="There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them.&#xD;&#xA;&#xD;&#xA;I want to figure out a way to get the same texture, with the flavor of a milk chocolate brownie.  How do you get something that is very much like a cracker (not quite as flaky, but not soft and chewy).  Think Cheez-it crunch, and milk chocolate brownie flavor......&#xD;&#xA;&#xD;&#xA;I've tried spreading the same batter over a larger surface, but it never produces that crisp texture.  &#xD;&#xA;&#xD;&#xA;When I cook brownies, the first part to be eaten is always the crunchy edge (usually by me), I just want a way to make a whole brownie recipe more crunchy.&#xD;&#xA;&#xD;&#xA;What do you have to do to get that?" />
  <row Id="35619" PostHistoryTypeId="1" PostId="16692" RevisionGUID="713fcb0e-1e58-4479-a530-9a05b81af46c" CreationDate="2011-08-07T14:43:40.907" UserId="6965" Text="How do I make a brownie chip?" />
  <row Id="35620" PostHistoryTypeId="3" PostId="16692" RevisionGUID="713fcb0e-1e58-4479-a530-9a05b81af46c" CreationDate="2011-08-07T14:43:40.907" UserId="6965" Text="&lt;brownies&gt;" />
  <row Id="35621" PostHistoryTypeId="2" PostId="16693" RevisionGUID="06be3fab-f18e-4eb1-80c3-a98beb7c1a70" CreationDate="2011-08-07T14:57:40.033" UserId="6966" Text="If i can, would there be any difference in the measurements?&#xD;&#xA;For example if the recipe calls for 8ounce cream cheese, would it be the same amount of cottage?&#xD;&#xA;pleeease help! " />
  <row Id="35622" PostHistoryTypeId="1" PostId="16693" RevisionGUID="06be3fab-f18e-4eb1-80c3-a98beb7c1a70" CreationDate="2011-08-07T14:57:40.033" UserId="6966" Text="Can i use cottage cheese instead of cream cheese when making a cheeesecake?" />
  <row Id="35623" PostHistoryTypeId="3" PostId="16693" RevisionGUID="06be3fab-f18e-4eb1-80c3-a98beb7c1a70" CreationDate="2011-08-07T14:57:40.033" UserId="6966" Text="&lt;substitutions&gt;" />
  <row Id="35624" PostHistoryTypeId="2" PostId="16694" RevisionGUID="4c5f5b42-6579-4c1f-9b2c-0e5d5c5e0b4e" CreationDate="2011-08-07T15:02:22.243" UserId="5299" Text="Would leaving the baking soda (or baking powder) out work? Last week, I made a batch of molasses cookies, but forgot the baking soda, and (when cooked fairly thin) they seemed to have the texture/slight crunch you're looking for." />
  <row Id="35625" PostHistoryTypeId="2" PostId="16695" RevisionGUID="a130dcca-d677-4b68-aa44-1110bf268f21" CreationDate="2011-08-07T16:18:29.447" UserId="446" Text="Here is a a basic video [tutorial](http://www.youtube.com/watch?v=XKKh6cnhzAY) so you can see the basic steps. &#xD;&#xA;&#xD;&#xA;The biggest traps when cleaning fish is failing to remove all the guts, leaving bones in the filet, and not removing all the scales from the fish.  You can, if you choose, just gut the fish and cook whole stuffed with some aromatics, which can be really good. This guy will show you [how](http://www.youtube.com/watch?v=cr0xIoM85E0). This works very well with smaller fish likke trout assuming your guests are used to it.&#xD;&#xA;&#xD;&#xA;So to avoid the pitfalls mentioned above, you need to make sure that the cavity of the fish is &#xD;&#xA;fully empty before you start the filet. You also want to run your hand over the outside of the fish after your rinse of the cavity to make sure that all scales are gone.  The best way to keep bones out is start at the spine and let the fishes rib cage guide your knife down and out.  If you want to remove the skin (not recommended for trout but other fish have much tougher skins), just put the filet skin-side down and slide your knife along at a ten degree angle.&#xD;&#xA;&#xD;&#xA;Oh, and the most important thing? Use a filet knife that is super sharp, you definately don't want to tackle cleaning with out a sharp knife." />
  <row Id="35626" PostHistoryTypeId="2" PostId="16696" RevisionGUID="6f53b5d6-9209-47a5-b817-b0f116549c87" CreationDate="2011-08-07T16:31:03.337" UserId="2064" Text="I was wondering what temperature is suitable to store honey bought from stores?&#xD;&#xA;&#xD;&#xA;Now in the summer, it can be around 30+ Celsius, and even nearly 40 on some day. Do you suggest keeping honey while being consumed in the refrigerator?" />
  <row Id="35627" PostHistoryTypeId="1" PostId="16696" RevisionGUID="6f53b5d6-9209-47a5-b817-b0f116549c87" CreationDate="2011-08-07T16:31:03.337" UserId="2064" Text="temperature to store honey" />
  <row Id="35628" PostHistoryTypeId="3" PostId="16696" RevisionGUID="6f53b5d6-9209-47a5-b817-b0f116549c87" CreationDate="2011-08-07T16:31:03.337" UserId="2064" Text="&lt;storage-method&gt;&lt;honey&gt;" />
  <row Id="35631" PostHistoryTypeId="2" PostId="16697" RevisionGUID="d51da743-9b3a-4e19-b3f1-d8d480a1fb24" CreationDate="2011-08-07T16:55:57.080" UserId="6320" Text="According to [Slashfood][1]:&#xD;&#xA;&#xD;&#xA;&gt; Similar to olive oil, honey should be stored at a cool temperature&#xD;&#xA;&gt; between 50 and 70 degrees Fahrenheit. So, it's best to store it away&#xD;&#xA;&gt; from your oven or stove. Also, it should not be refrigerated. Extreme&#xD;&#xA;&gt; changes in temperature will spoil the flavor of honey.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/&#xD;&#xA;" />
  <row Id="35632" PostHistoryTypeId="5" PostId="16697" RevisionGUID="d34bd45b-8b52-408f-9d50-10317eaec328" CreationDate="2011-08-07T17:01:43.577" UserId="6320" Comment="added 506 characters in body" Text="According to [Max Shrem from Slashfood][1]:&#xD;&#xA;&#xD;&#xA;&gt; Similar to olive oil, honey should be stored at a cool temperature&#xD;&#xA;&gt; between 50 and 70 degrees Fahrenheit. So, it's best to store it away&#xD;&#xA;&gt; from your oven or stove. Also, it should not be refrigerated. Extreme&#xD;&#xA;&gt; changes in temperature will spoil the flavor of honey.&#xD;&#xA;&#xD;&#xA;Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.&#xD;&#xA;&#xD;&#xA;[Shrem from Slashfood][2] continues:&#xD;&#xA;&#xD;&#xA;&gt; Remember &#xD;&#xA;&gt; Do not store honey in a refrigerator or near a stove or oven.&#xD;&#xA;&gt; Store it in an air-tight container.&#xD;&#xA;&#xD;&#xA;Thus, choosing an appropriate container is an important part of the equation.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/&#xD;&#xA;  [2]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/#ixzz1UMZoSu5H" />
  <row Id="35633" PostHistoryTypeId="2" PostId="16698" RevisionGUID="495eaa79-068b-414f-bb14-bf16009fadb9" CreationDate="2011-08-07T17:46:19.323" UserId="304" Text="When I was a child, we used to keep honey (taken from our own bees, and not pasteurized or whipped or whatever) in the root cellar, where it was dark, and cool but not cold. Sometimes when honey gets cold it crystallizes, which is really no big deal - just sit the closed jar in warm water from the tap for a few hours, stir, maybe repeat. This was a situation where some of it would be kept for years. &#xD;&#xA;&#xD;&#xA;If you just have a jar of it in your house, and you go buy another when it runs out, I don't think it matters. Keep it where the ants are least likely to find it (for us this means out on a kitchen counter rather than away in a cupboard) but not in the fridge. That's what we do with whatever current jar we're using. The honey stores (from my adult hives, which have since died since I was not as good a beekeeper as my Dad, or perhaps it's because mites and such are a much bigger deal now, but anyway we're working through a dwindling store over a multi year period) are in the cool dark (but heated) room in the basement where we keep all our canned goods." />
  <row Id="35634" PostHistoryTypeId="5" PostId="16691" RevisionGUID="b0c0c7bc-43f2-4cb8-b63d-9d022495a96a" CreationDate="2011-08-07T17:47:13.410" UserId="304" Comment="added 2 characters in body" Text="Depending on where you live, there is a pretty simple approach you can try. In the next few days, head out to places that specialize in particular kinds of foods and in making them appeal to you. A farmer's market, a butcher's, a cheese shop, a bakery, etc. Chat with the staff and buy whatever speaks to you in the store. When you come home, make whatever meals you feel inspired to make according to what you've bought. Be creative and impulsive and seasonal. Keep doing that until one day you notice there isn't any food, and either go out and shop or eat something canned and go to shop the next day.&#xD;&#xA;&#xD;&#xA;In probably a week's time, one of two things will happen. Either you will be feeling free, creative, inspired etc and so happy you are doing things this new way, or you will have thrown out a lot of expensive food that spoiled before you could use it, and be feeling very stressed and unhappy at 4 or 5 pm each day because you have to figure out what to make. If it's the former, mission accomplished. If it's the latter, you now have your motivation for the planning and the list making, and should find it more pleasant since you know its purpose and what it is saving you from. Either way, the &quot;I hate having to plan my meals&quot; feeling should diminish drastically." />
  <row Id="35635" PostHistoryTypeId="5" PostId="16696" RevisionGUID="a45b8b16-6b10-4e31-9632-a27c451ed7d9" CreationDate="2011-08-07T17:54:06.873" UserId="2064" Comment="added 34 characters in body" Text="I was wondering what temperature is suitable to store honey bought from stores?&#xD;&#xA;&#xD;&#xA;Now in the summer, it can be around 30+ Celsius, and even nearly 40 on some day. Do you suggest keeping honey while being consumed in the refrigerator? If not, what harm can that cause?" />
  <row Id="35636" PostHistoryTypeId="2" PostId="16699" RevisionGUID="0ea3a41d-5701-43ca-aa3e-1d09aae596aa" CreationDate="2011-08-07T19:46:10.273" UserId="1415" Text="i don't know the science behind it, but even if you thoroughly blended your cottage cheese beforehand (so there's no lumps) i still would think that there would be a serious consistency and flavor difference between the two. the flavor difference might not be unpleasant, but cottage cheese is so much more fluid than cream cheese, which might cause problems in the baking and setting of the cheesecake. to be honest, if it were me, i would try it anyway (equal measurements and all) because that's one way to learn." />
  <row Id="35637" PostHistoryTypeId="6" PostId="16687" RevisionGUID="5239c581-ce74-4587-a138-f8b59cceac82" CreationDate="2011-08-07T19:51:38.193" UserId="41" Comment="edited tags" Text="&lt;shopping&gt;&lt;menu-planning&gt;" />
  <row Id="35638" PostHistoryTypeId="2" PostId="16700" RevisionGUID="2a3246be-4cf3-43b2-aa65-08a54253394c" CreationDate="2011-08-07T20:38:17.480" UserId="6320" Text="I don't own a food processor and because i don't have much storage in my apartment; i'm not entirely interested in purchasing one right now. &#xD;&#xA;&#xD;&#xA;Is it possible to create good hummus without a food processor? &#xD;&#xA;&#xD;&#xA;Would a blender be an alright substitute? " />
  <row Id="35639" PostHistoryTypeId="1" PostId="16700" RevisionGUID="2a3246be-4cf3-43b2-aa65-08a54253394c" CreationDate="2011-08-07T20:38:17.480" UserId="6320" Text="Hummus without a food processor" />
  <row Id="35640" PostHistoryTypeId="3" PostId="16700" RevisionGUID="2a3246be-4cf3-43b2-aa65-08a54253394c" CreationDate="2011-08-07T20:38:17.480" UserId="6320" Text="&lt;equipment&gt;&lt;hummus&gt;" />
  <row Id="35641" PostHistoryTypeId="2" PostId="16701" RevisionGUID="4189717f-8f84-4713-be1f-599ba852f182" CreationDate="2011-08-07T20:53:57.597" UserId="3479" Text="While you can make a decent hummus with a blender, it will be thinner than the hummus you would make in a food processor (at least thinner than my recipe).&#xD;&#xA;&#xD;&#xA;If you have a potato masher or ricer, either would do the job nicely, giving you a texture that is less smooth than you might get with a food processor, but definitely good.  I like the texture when done by hand (think lumpy mashed potatoes) and the flavor, of course, is the same.  You can accomplish the same thing a little easier with a stand or hand mixer.&#xD;&#xA;&#xD;&#xA;Keep in mind that hummus has been around a lot longer than the food processor, so if you do it by hand, it will probably be more like &quot;real&quot; hummus." />
  <row Id="35642" PostHistoryTypeId="2" PostId="16702" RevisionGUID="a5067b8a-f49f-46c9-a019-018b9bf44c58" CreationDate="2011-08-07T20:57:47.703" UserId="6531" Text="I've made cheesecake with many different types of cheese and it pretty much always worked. &#xD;&#xA;&#xD;&#xA;Of course texture and taste vary, but that's the beauty of it. Try a single cheese, see what it gives and then start experimenting mixing them.&#xD;&#xA;&#xD;&#xA;As for the amount, you an just keep the same as cream cheese." />
  <row Id="35643" PostHistoryTypeId="25" PostId="16696" RevisionGUID="41d1a29d-32f7-43eb-bcae-badeaae90dd9" CreationDate="2011-08-07T21:21:06.133" Comment="http://twitter.com/#!/StackCooking/status/100315551733260288" />
  <row Id="35644" PostHistoryTypeId="2" PostId="16703" RevisionGUID="e2e4f364-2504-4fa2-9486-152abd4e70b3" CreationDate="2011-08-07T21:32:18.437" UserId="6279" Text="One of the wonderful properties of honey is that if it crystallizes all you need do is put it in a microwave (or warm it some other way) and it is just as good as it has ever been. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="35649" PostHistoryTypeId="2" PostId="16705" RevisionGUID="e30b2dd3-f094-45f6-96ef-d520a4a426c6" CreationDate="2011-08-08T02:16:25.163" UserId="1761" Text="I don't see Steak Diane here, so I'll add that. The sauce is prepared from the pan juices, using butter, shallots, cream, and Worcestershire sauce, and flambéed with brandy. Sometimes with mushrooms too.&#xD;&#xA;&#xD;&#xA;Pepper corns are mentioned, but no-one explicitly said Au-Poivre. Dijon, brandy/cognac, cream, sometimes shallots. Basically, as stated above, but with a formal name. I've seen this in France with and without the dried crushed peppercorns stuck to the steak. More often it's soft green peppercorns in the sauce.&#xD;&#xA;&#xD;&#xA;Both are on every (ok, most) French cafe/brasserie type menus.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;To be honest, just add a little cream to your existing sauce and you'll find it pretty delicious. Add some worcestershire sauce (quite a lot) for Diane, add some green peppercorns for Au Poivre.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35650" PostHistoryTypeId="2" PostId="16706" RevisionGUID="13f594ec-b187-426f-aec4-4510b87e45ac" CreationDate="2011-08-08T02:17:14.627" UserId="419" Text="There is this article in the NYT about using ground flax seed as an egg substitute.&#xD;&#xA;&#xD;&#xA;http://dinersjournal.blogs.nytimes.com/2009/09/04/replacing-eggs-with-flax/&#xD;&#xA;&#xD;&#xA;I have used this with good results in cookie recipes and would expect similar results with meatloaf.&#xD;&#xA;&#xD;&#xA;However not having eggs but having ground flax seed seems a bit of a stretch.&#xD;&#xA;In that case, I would just make meatloaf without the eggs, I don't think there would be that much of a problem.&#xD;&#xA;" />
  <row Id="35651" PostHistoryTypeId="2" PostId="16707" RevisionGUID="0f7e54e7-6b3c-41d2-a790-2eef830c0ace" CreationDate="2011-08-08T02:34:42.360" UserId="419" Text="Looking at several sources the general way to deal with most parasites is by freezing.&#xD;&#xA;&#xD;&#xA;Here is some general information:&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Sashimi&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;More details are here:&#xD;&#xA;&#xD;&#xA;http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/ucm091704.htm&#xD;&#xA;" />
  <row Id="35652" PostHistoryTypeId="2" PostId="16708" RevisionGUID="75dcaf59-4637-4ec0-a438-5892721125ca" CreationDate="2011-08-08T03:06:49.577" UserId="6791" Text="My mom's meatloaf (which is obviously the best), uses oatmeal... Similar to @Chris's suggestion... You don't taste the oatmeal, it binds correctly, it adds a little bit of fiber, and quite frankly, I think it takes some of the heaviness off of the meatloaf." />
  <row Id="35653" PostHistoryTypeId="2" PostId="16709" RevisionGUID="47c6bb76-b649-482c-b542-0263954fabe4" CreationDate="2011-08-08T03:09:44.097" UserId="6971" Text="I'm looking at getting a French rolling pin but I want to make sure that I get a good one. I've seen them made from various woods such as oak, cherry, maple, and bamboo. I'd imagine that a harder less porous wood would work better but I'm not certain what wood would work best. So, what's the best wood for a french rolling pin?" />
  <row Id="35654" PostHistoryTypeId="1" PostId="16709" RevisionGUID="47c6bb76-b649-482c-b542-0263954fabe4" CreationDate="2011-08-08T03:09:44.097" UserId="6971" Text="Preferred wood for french rolling pin" />
  <row Id="35655" PostHistoryTypeId="3" PostId="16709" RevisionGUID="47c6bb76-b649-482c-b542-0263954fabe4" CreationDate="2011-08-08T03:09:44.097" UserId="6971" Text="&lt;equipment&gt;" />
  <row Id="35656" PostHistoryTypeId="2" PostId="16710" RevisionGUID="5c3fb981-2aa1-47f6-91ed-a4d85db56658" CreationDate="2011-08-08T03:12:47.900" UserId="6791" Text="This might not be an option for you, but if it is then it could be brilliant for you: Join a local farmer's co-op... We have one close to us: http://www.localharvest.org/black-hog-farm-M41490&#xD;&#xA;&#xD;&#xA;The genius of Black Hog is that they drop the freshest ingredients of the season on your door and then you get to just be creative with them!" />
  <row Id="35657" PostHistoryTypeId="2" PostId="16711" RevisionGUID="7c19f54b-a205-47a3-9d5c-570a2c4b3258" CreationDate="2011-08-08T03:32:13.350" UserId="6973" Text="Right now, I'm just cooking the spaghetti like this:&#xD;&#xA;&#xD;&#xA;1. I boil the spaghetti&#xD;&#xA;2. I add salt&#xD;&#xA;3. I add a spoon of oil (not sure if I should do that before or after placing the spaghetti into the plate).&#xD;&#xA;4. And finally I add a spaghetti tomato sauce (which has garlic, vinegar, onion, pizza powder, etc.).&#xD;&#xA;&#xD;&#xA;I was wondering what other cheap and easy-to-find condiment I can add?&#xD;&#xA;(Perhaps, I'm missing another common condiment)." />
  <row Id="35658" PostHistoryTypeId="1" PostId="16711" RevisionGUID="7c19f54b-a205-47a3-9d5c-570a2c4b3258" CreationDate="2011-08-08T03:32:13.350" UserId="6973" Text="What other cheap and easy-to-find condiment can I add to this (ridiculously) simple spaghetti recipe?" />
  <row Id="35659" PostHistoryTypeId="3" PostId="16711" RevisionGUID="7c19f54b-a205-47a3-9d5c-570a2c4b3258" CreationDate="2011-08-08T03:32:13.350" UserId="6973" Text="&lt;spaghetti&gt;" />
  <row Id="35660" PostHistoryTypeId="5" PostId="16711" RevisionGUID="185f0175-2f34-48be-8149-a3020ca02dad" CreationDate="2011-08-08T03:37:21.267" UserId="6973" Comment="added 77 characters in body" Text="Right now, I'm just cooking the spaghetti like this:&#xD;&#xA;&#xD;&#xA;1. I boil the spaghetti&#xD;&#xA;2. I add salt&#xD;&#xA;3. I add a spoon of oil (not sure if I should do that before or after placing the spaghetti into the plate).&#xD;&#xA;4. And finally I add a spaghetti tomato sauce (which has garlic, vinegar, onion, pizza powder, etc.).&#xD;&#xA;&#xD;&#xA;I'm facing economic problems right now, so the condiment should be cheap.&#xD;&#xA;&#xD;&#xA;I was wondering what other cheap and easy-to-find condiment I can add?&#xD;&#xA;(Perhaps, I'm missing another common condiment)." />
  <row Id="35661" PostHistoryTypeId="2" PostId="16712" RevisionGUID="ba3d9a72-a574-4018-8b02-42f6304e4b8d" CreationDate="2011-08-08T04:04:44.617" UserId="6320" Text="Is there any difference between white and green asparagus in terms of taste, texture, etc?&#xD;&#xA;&#xD;&#xA;I've had green asparagus lots of times but never white asparagus." />
  <row Id="35662" PostHistoryTypeId="1" PostId="16712" RevisionGUID="ba3d9a72-a574-4018-8b02-42f6304e4b8d" CreationDate="2011-08-08T04:04:44.617" UserId="6320" Text="White vs. Green Asparagus?" />
  <row Id="35663" PostHistoryTypeId="3" PostId="16712" RevisionGUID="ba3d9a72-a574-4018-8b02-42f6304e4b8d" CreationDate="2011-08-08T04:04:44.617" UserId="6320" Text="&lt;asparagus&gt;" />
  <row Id="35664" PostHistoryTypeId="2" PostId="16713" RevisionGUID="5ce8af4a-7438-4242-b32d-188b738186a5" CreationDate="2011-08-08T04:11:35.423" UserId="1761" Text="It seems this question is really about cheap but tasty pasta sauces.&#xD;&#xA;&#xD;&#xA;So, here are a couple - &#xD;&#xA;&#xD;&#xA;1) Cook pasta. Fry (gently) garlic in oil. Pour hot oil over pasta. Mix. (Can be spruced up with fresh basil, a little cheese)&#xD;&#xA;&#xD;&#xA;2) For kids either just butter or just ketchup work. I loved both as a child, and mine go for either.&#xD;&#xA;&#xD;&#xA;3) Flavoured oils - chili oil for example can work wonders. Easy to make your own too. Just leave whatever it is in the oil.&#xD;&#xA;&#xD;&#xA;4) Cream and chicken stock." />
  <row Id="35665" PostHistoryTypeId="2" PostId="16714" RevisionGUID="b6967f0e-b3df-41e4-ba71-a7abc0943fe9" CreationDate="2011-08-08T04:19:36.333" UserId="5505" Text="Both green and white asparagus are the same variety of asparagus. Farmers cover the white asparagus with little shades to prevent the sun from hitting it, and this keeps the asparagus white.&#xD;&#xA;&#xD;&#xA;Left to its own, asparagus will turn green and eventually get stringy and tough. Young asparagus, though, can be quite tender. White asparagus is always pretty young; older asparagus tends to turn green. So one difference between them is that the white will generally be pretty tender, while the green may or may not be." />
  <row Id="35666" PostHistoryTypeId="2" PostId="16715" RevisionGUID="74f6e90a-2d82-495c-bc32-e707abc5c424" CreationDate="2011-08-08T04:22:48.733" UserId="2909" Text="I usually only &quot;plan&quot; for big parties, and even that planning is driven mostly by knowing what will be in season when I go shopping. For the average weeknight meal, I don't make shopping lists except to the extent that I know I'm missing something I want to have that evening. If you're an urban dweller, and a passable cook, you don't need to plan so much as you need to make frequent, smaller shopping trips and have enough of a foundation in technique to be able to adapt to what's good.&#xD;&#xA;&#xD;&#xA;Here are things that can reduce the burden of planning and list-making:&#xD;&#xA;&#xD;&#xA;1. Have a well stocked pantry of staple foods and seasonings. Your staples may be different from mine, but I consider rice, flour, pasta, beans and lentils (dried and, for those times when I didn't have the foresight to soak, canned), canned tomatoes, oils, a few dried Japanese ingredients for making soup stocks, soy sauce, mirin, sugar, and various spices essential. I'm not incapacitated without them, but I'll be able to improvise a lot more if my &quot;usuals&quot; are at the ready.&#xD;&#xA;1. Make use of what's already in your refrigerator. I usually have at least a few kinds of cheese, plenty of butter, and various pickled and marinated vegetables.&#xD;&#xA;1. Remember what you have when you do incremental shopping, and recognize opportunities for pairing anything you're buying today with things you still have a supply of.&#xD;&#xA;1. Stop taking every line of a cookbook recipe as gospel. Learn to recognize the purpose an ingredient in your recipe serves (adds acid/fat/protein/bitterness/aroma) and think of other alternatives that are compatible, even if the result isn't the exact same dish. You won't need to make as many lists if you're making _your_ food instead of the _cookbook's_ food.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;I don't personally hate the &quot;shopping&quot; part, unless I end up shopping at peak hours with frantic customers and crazy lines, but if you just can't stomach the idea of frequent 15 minute shopping trips instead of a weekly binge buying session, consider joining a CSA. You'll certainly need to figure out how to deal with unexpected and unfamiliar ingredients, but you'll be able to reduce your shopping to just the pantry and refrigerator essentials. In my area, online shopping for groceries is available through Amazon, but as far as I'm concerned, it's far less tedious to just go on targeted missions to the supermarket than it is to search and click for everything I want." />
  <row Id="35667" PostHistoryTypeId="5" PostId="16562" RevisionGUID="aac651ea-fba5-4838-a806-935f0b66b18d" CreationDate="2011-08-08T04:32:04.960" UserId="3058" Comment="added more information, edited title" Text="I recently bought something that was labelled at the grocery store as a &quot;purple sweet potato&quot;. They were larger than what I am used to for sweet potatoes, but looked similar, although they had a purple skin on the outside and white flesh on the inside. I figured since they were  labelled as &quot;sweet potatoes&quot;, I would prepare them the same way I like to prepare regular sweet potatoes, by boiling them first (for about 40 minutes), then removing the skin, slicing it into wedges and then pan frying them. I have done this many times with normal sweet potatoes, and it works quite well.&#xD;&#xA;&#xD;&#xA;However, after I boiled the purple sweet potatoes for 45 minutes, I pulled them out to take the skins off, and they were soft and stringy and incredibly off putting - they felt the same way as a gummy mashed potato would feel, and they fell apart all over the place.&#xD;&#xA;&#xD;&#xA;Are they more like a potato, requiring less boiling time? Or is there something else going on here that I am missing?&#xD;&#xA;&#xD;&#xA;**Edit:** I went to the grocery store today, and they are now labelled as &quot;purple yams&quot;. I don't know if that makes a difference or not. I also got a picture of them, to make my description a bit clearer. ![purple yams][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/v9nK8.jpg" />
  <row Id="35668" PostHistoryTypeId="4" PostId="16562" RevisionGUID="aac651ea-fba5-4838-a806-935f0b66b18d" CreationDate="2011-08-08T04:32:04.960" UserId="3058" Comment="added more information, edited title" Text="Cooking &quot;purple sweet potatoes&quot; or &quot;purple yams&quot;" />
  <row Id="35669" PostHistoryTypeId="2" PostId="16716" RevisionGUID="e72d683a-4dcf-4b62-b4db-365a286f960b" CreationDate="2011-08-08T04:40:09.567" UserId="5505" Text="If you're using tomato sauce, cook the pasta until it's not quite done. Reserve some of the pasta water, drain the pasta, and add it to the (already simmering) sauce in a wide pan. Let the pasta finish cooking for the last minute or two in the sauce, and add the water a tablespoon or two at a time to keep the sauce the consistency you want. (You won't need to add all the water, but the pasta will absorb water from the sauce as it cooks so it helps to add some.) You'll find that cooking the pasta in the sauce helps the sauce to adhere to the pasta, and starch from the pasta can also give the sauce a nice silky texture. I'd skip the oil altogether, or just add it to the pasta and sauce just before serving for flavor (assuming it's olive oil).&#xD;&#xA;&#xD;&#xA;Another option for topping pasta is to skip the tomato sauce and use breadcrumbs instead. While the pasta is cooking, saute breadcrumbs with a little olive oil (stir frequently and watch closely -- they can burn in no time) until they're nicely browned. Drain the pasta well and toss with olive oil. After plating the pasta, sprinkle the breadcrumbs on top. You can use seasoned breadcrumbs or plain breadcrumbs, and you can of course augment the breadcrumbs with chile flakes, herbs, chopped lemon zest, minced garlic, etc." />
  <row Id="35670" PostHistoryTypeId="25" PostId="16709" RevisionGUID="2642aae8-e013-4f80-96f2-13a28607f286" CreationDate="2011-08-08T06:21:06.703" Comment="http://twitter.com/#!/StackCooking/status/100451449602977793" />
  <row Id="35671" PostHistoryTypeId="2" PostId="16717" RevisionGUID="90dbd691-fcb2-4526-b910-c7daa73863c4" CreationDate="2011-08-08T06:27:21.997" UserId="4194" Text="To answer your condiment question, you can add a dash or two of Worcestershire Sauce which adds a bit of depth to the flavour. A little red wine vinegar is nice too." />
  <row Id="35672" PostHistoryTypeId="5" PostId="16702" RevisionGUID="115bfbe3-3bd5-47cf-b63e-104959af2249" CreationDate="2011-08-08T06:30:07.670" UserId="6531" Comment="added details" Text="I've made cheesecake with many different types of cheese and it pretty much always worked. &#xD;&#xA;&#xD;&#xA;Of course texture and taste vary, but that's the beauty of it. Try a single cheese, see what it gives and then start experimenting mixing them.&#xD;&#xA;&#xD;&#xA;For instance cottage cheese tends to give a slightly more &quot;crumbly&quot; texture. To compact it you can add some fresh cream. &#xD;&#xA;&#xD;&#xA;Sour cream also makes a wonderful addition, and marries well with some lemon zest, taken that you like a bit of acidity in your cake.&#xD;&#xA;&#xD;&#xA;I've also tried to add mascarpone and even gorgonzola, they all work well, and give you very peculiar mouth-feelings to combine and mix as you please, but obviously add in calory content quite a bit...&#xD;&#xA;&#xD;&#xA;As for the amount, you an just keep the same as cream cheese." />
  <row Id="35673" PostHistoryTypeId="2" PostId="16718" RevisionGUID="2bd32efb-6d0f-4df5-9380-994c39f6042d" CreationDate="2011-08-08T06:30:23.133" UserId="4638" Text="Yes, there is a difference in taste. I think it's the chlorophyll, but I may be wrong. But the green asparagus has a &quot;vegetable&quot; or &quot;grassy&quot; taste which isn't present in the white asparagus. The white one has its own distinct aroma, which is less pronounced in the green one. &#xD;&#xA;&#xD;&#xA;As for texture, Caleb already said it. White asparagus is more tender, if you buy it fresh enough. On the other hand, non-tender green asparagus is snappy and somewhat brittle, like a normal stalk. Non-tender white asparagus is tough and stringy. When I cook white asparagus, I remove the lowest part (the most stringy one) and peel it (the outer layer is especially string prone) and sometimes, if it turns out to be low quality/old, it still has an unpleasant texture. The green one seldom requires removal of the lower part, and never peeling. &#xD;&#xA;&#xD;&#xA;Violet asparagus is like white one in both taste and texture, but not as common. &#xD;&#xA;&#xD;&#xA;Oh, and what Caleb says about both being the same plant is correct, but I have never heard of little shades. All farmers in Germany grow white asparagus underground. They make mounds of earth above the place where the asparagus is planted, and it has to grow a lot before it reaches the surface. They also cover the mounds with black foil to get the earth warm in spring. The harvest starts sometime in April and ends by tradition on June 24. It is done by hand, because machines would break the rods. This makes it a quite costly vegetable. And it should be eaten fresh, because the longer it spends outside of the earth, the stringier it gets. &#xD;&#xA;&#xD;&#xA;I don't share the common German enthusiasm for white asparagus (&quot;royal vegetable&quot; etc.) but think that it is a good vegetable in its own right. If you can get it fresh, it is worth eating now and then. &#xD;&#xA;&#xD;&#xA;![asparagus harvesting][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/RYUdL.jpg" />
  <row Id="35674" PostHistoryTypeId="2" PostId="16719" RevisionGUID="d5b0b160-ab91-4991-bbc3-ca9d135c9bad" CreationDate="2011-08-08T08:29:36.187" UserId="2939" Text="The other difference is that green asparagus (in my experience anyway) is more robust.  You can stirfry it, BBQ it, grill it, roast it or steam it, and it will retain its shape and flavour.  &#xD;&#xA;&#xD;&#xA;Perhaps this is because I never peel green asparagus and always peel the white version - perhaps the outer layer helps to hold everything together for the rougher processes like stirfrying.  " />
  <row Id="35675" PostHistoryTypeId="2" PostId="16720" RevisionGUID="20f535b0-316c-4735-a5ea-91662f78a21e" CreationDate="2011-08-08T09:46:02.003" UserId="6727" Text="If I buy a soft serve ice cream (single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?" />
  <row Id="35676" PostHistoryTypeId="1" PostId="16720" RevisionGUID="20f535b0-316c-4735-a5ea-91662f78a21e" CreationDate="2011-08-08T09:46:02.003" UserId="6727" Text="What happens if you freeze soft serve ice cream?" />
  <row Id="35677" PostHistoryTypeId="3" PostId="16720" RevisionGUID="20f535b0-316c-4735-a5ea-91662f78a21e" CreationDate="2011-08-08T09:46:02.003" UserId="6727" Text="&lt;freezing&gt;&lt;ice-cream&gt;" />
  <row Id="35678" PostHistoryTypeId="2" PostId="16721" RevisionGUID="d01364e3-757a-486a-8a63-4e05539ed5b8" CreationDate="2011-08-08T10:57:10.967" UserId="6039" Text="There's a possibility that it develops ice crystals on its surface *after some time.*&#xD;&#xA;&#xD;&#xA;Otherwise, it will still retain its texture (don't expect it to get better!), and its shape." />
  <row Id="35679" PostHistoryTypeId="2" PostId="16722" RevisionGUID="cf402200-bcb3-4926-a22a-7999877662d0" CreationDate="2011-08-08T13:45:53.883" UserId="2094" Text="I've always made my hummus in the blender.  &#xD;&#xA;&#xD;&#xA;Just make sure to put the oil, yogurt and any other liquid ingredients at the bottom (in first) so that they're blended in first, before it gets too dry from the chickpeas.  It'll get pretty thick, but a quick scrape with a spatula will get things moving again.&#xD;&#xA;&#xD;&#xA;A recent trick I learned was to use warm chickpeas rather than cold or room temperature... a couple seconds in the microwave and they'll come out much smoother than if they're cold.&#xD;&#xA;&#xD;&#xA;And don't forget the tahini!" />
  <row Id="35680" PostHistoryTypeId="2" PostId="16723" RevisionGUID="9fe0e38e-d094-4ff3-b001-6d2a827d6949" CreationDate="2011-08-08T13:56:23.397" UserId="4468" Text="I once made habanero poppers for some friends.  Sliced the habaneros in half length wise and seeded them. I stuffed them with a mix of cream cheese, monterey jack, sour cream, salt and pepper and then baked them in the oven until the cheese had turned GB&amp;D.&#xD;&#xA;&#xD;&#xA;They were very tasty, as the pepper itself was quite a bit sweeter and more flavorful than the normal jalapeno I would have used. I would expect that since the bhut jolokia is in the same general family as the habanero, the same would apply here.  However, they were significantly hotter, almost to the point of unpleasant for the non-chiliheads. &#xD;&#xA;&#xD;&#xA;As the bhut jolokias are even hotter, I would urge caution when handling them.  I would also probably enjoy every moment of the pain of eating them." />
  <row Id="35681" PostHistoryTypeId="2" PostId="16724" RevisionGUID="c41a5153-2786-4150-99d9-bf214e06c967" CreationDate="2011-08-08T14:25:22.717" UserId="6615" Text="You can adjust the flavour by upping one or two of the herbs/spices already in the pasta sauce. For example more garlic or an extra chopped onion. I often add a chopped fresh tomato to the ready mixed sauce to make it extra tomatoey (spelling?) and more chuncky. Chopping a sweet bell pepper in also adds texture and flavour.&#xD;&#xA;&#xD;&#xA;Any of the following typical Italian herbs can but used, Marjoram, Basil, Rosemary, Oregano, Parsley or Thyme. Most supermarkets stock bottles of &quot;Italian Herbs&quot; which typically contain a mix of all of the above for people on a budget.&#xD;&#xA;&#xD;&#xA;Two absolute must haves: Adding fresh ground black pepper to the dish just as it's finished cooking or once it's served on the plate is nice. Secondly some grated parmesan cheese" />
  <row Id="35682" PostHistoryTypeId="2" PostId="16725" RevisionGUID="95810616-a670-4229-af6d-cd7246462d51" CreationDate="2011-08-08T14:38:01.577" UserId="6615" Text="I skip the planning, that usually turns the shopping into a quest for some ingredient that is not stocked in whatever shop you go to. Instead I start with the shopping and just go look see what's fresh or what's appetising. Buy that then the cooking becomes an adventure of how do I cook what I bought; Much more fun than how do I buy what I want to cook." />
  <row Id="35683" PostHistoryTypeId="2" PostId="16726" RevisionGUID="6ade6546-4c52-4a9d-8cb1-f80910e70b84" CreationDate="2011-08-08T15:11:50.723" UserId="1816" Text="Your recipe is missing some protein.  You may get protein in other meals, but if you don't I'd consider adding it in the form of dried beans.  I'd look into using chickpeas (garbanzo beans).  Buy a bag of them dried and soak overnight, then simmer for 45 minutes, cooking your pasta towards the end.  You can then either use your typical tomato sauce or go for simply a little butter or olive oil with salt and freshly ground black pepper.  Another option is to puree the chickpeas in a blender or food processor and make them into a sauce.  Using canned chickpeas removes the need to cook them, but is a bit more expensive than dried.&#xD;&#xA;&#xD;&#xA;I'd also consider seasoning with basil, oregano, rosemary, or thyme.  Also consider quickly sauteeing some onion and perhaps a clove of garlic in butter while your spaghetti is cooking and adding that as your sauce.  " />
  <row Id="35684" PostHistoryTypeId="2" PostId="16727" RevisionGUID="526d1595-e334-48ef-bf3e-79e984a87659" CreationDate="2011-08-08T15:17:00.793" UserId="6701" Text="I have commissioned a pig from a local farmer and it will be going to the butcher soon.  It turns out that I can have it butchered to my specific requests.  Has anyone done this before and have any recommendations?  &#xD;&#xA;Specifically, should I have the bacon sliced or leave it in slabs (Alton Brown says slab is better but how hard is it to cut)?&#xD;&#xA;What is the best way to have the shoulder cut?  I am thinking a picnic roast and a butt.&#xD;&#xA;What is the best way to deal with the loin.  Will each side give just one tenderloin and one &quot;center cut loin&quot; for a roast?  If I get those will there be any back left for pork chops? &#xD;&#xA;Any recommendations for the  back leg?  Ham vs. roast?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35685" PostHistoryTypeId="1" PostId="16727" RevisionGUID="526d1595-e334-48ef-bf3e-79e984a87659" CreationDate="2011-08-08T15:17:00.793" UserId="6701" Text="Recommendations on how to have a hog butchered?" />
  <row Id="35686" PostHistoryTypeId="3" PostId="16727" RevisionGUID="526d1595-e334-48ef-bf3e-79e984a87659" CreationDate="2011-08-08T15:17:00.793" UserId="6701" Text="&lt;pork&gt;&lt;butchering&gt;" />
  <row Id="35687" PostHistoryTypeId="2" PostId="16728" RevisionGUID="528147b6-ed24-4d31-9ec8-f7ca56c74a2b" CreationDate="2011-08-08T15:22:12.190" UserId="6279" Text="About a table spoon of dried red pepper flakes, into the sauce. Gives it a nice kick. (If you get take out pizza one of the little envelopes of peppers is a good dose, and a cheap source of supply). &#xD;&#xA;" />
  <row Id="35688" PostHistoryTypeId="2" PostId="16729" RevisionGUID="c48949a6-358d-4ae2-9fc7-a450a1356afd" CreationDate="2011-08-08T15:23:53.373" UserId="6859" Text="I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was.  I have also made the Filipino appetizer lumpia and some sort of triangle pastry with pine nuts I forget the name for using wonton wrappers in recent past as well with some success.  My greatest anxiety in cooking more than anything, including deeply cutting myself with a 12 inch dull blade when I am chopping, is working with this very thin fragile dough.&#xD;&#xA;&#xD;&#xA;My question I guess is can I possibly user thicker dough for such a recipe?  Is it entirely necessary for the dough to be paper-thin.  Is it a taste thing?  Please help me understand why it is necessary for me to use this dough for this type of appetizer / dish." />
  <row Id="35689" PostHistoryTypeId="1" PostId="16729" RevisionGUID="c48949a6-358d-4ae2-9fc7-a450a1356afd" CreationDate="2011-08-08T15:23:53.373" UserId="6859" Text="Properties of fillo / wonton wrappers / lumpia wrappers" />
  <row Id="35690" PostHistoryTypeId="3" PostId="16729" RevisionGUID="c48949a6-358d-4ae2-9fc7-a450a1356afd" CreationDate="2011-08-08T15:23:53.373" UserId="6859" Text="&lt;dough&gt;" />
  <row Id="35691" PostHistoryTypeId="2" PostId="16730" RevisionGUID="31cceedc-bf4f-43c2-a540-4b6d8c9e1dd2" CreationDate="2011-08-08T15:35:16.543" UserId="6701" Text="I am no wood expert, but have done a fair bit of carpentry as well as cookery.  I agree that the key is having nice hard wood with fine grain - don't want to damage a delicate dough or provide places to stick.  Bamboo &quot;wood&quot; is usually a composite material, with the thickness built with layers glued together and then carved/lathed down to shape so I imagine it would have little lines that might open over time with use.  Oak seems too heavily grained for this application.  My french pin is maple.  It came from a wood turner who does primarily pens and pencils.  He makes pens from a variety of wood but the rolling pins are all maple.  " />
  <row Id="35692" PostHistoryTypeId="5" PostId="16729" RevisionGUID="2ab4d230-0e5e-4d9e-b7b7-b757db800083" CreationDate="2011-08-08T15:40:45.227" UserId="6859" Comment="added 1 characters in body" Text="I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was.  I have also made the Filipino appetizer lumpia and some sort of triangle pastry with pine nuts I forget the name for using wonton wrappers in recent past as well with some success.  My greatest anxiety in cooking more than anything, including deeply cutting myself with a 12 inch dull blade when I am chopping, is working with this very thin fragile dough.&#xD;&#xA;&#xD;&#xA;My question I guess is can I possibly use a thicker dough for such a recipe?  Is it entirely necessary for the dough to be paper-thin.  Is it a taste thing?  Please help me understand why it is necessary for me to use this dough for this type of appetizer / dish." />
  <row Id="35693" PostHistoryTypeId="2" PostId="16731" RevisionGUID="18587260-4876-473c-9f1c-18d657729d64" CreationDate="2011-08-08T15:44:49.590" UserId="1393" Text="Phyllo dough, in particular, comes in several thicknesses, from the thinnest which is used for baklava up to horiatiko (country) style which is used for rustic pies. You *can* substitute, but there is definitely a noticeable difference and I think you'll appreciate why a good traditional recipe calls for a specific type. Saveur has a [nice reference chart][1].&#xD;&#xA;&#xD;&#xA;Also, keep in mind that although phyllo is very thin and tends to tear, in many cases a small amount of tearing is no problem. You are making multiple layers and any small imperfections will disappear. Just be sure to keep the pieces you aren't currently working with covered so they don't dry out too fast.&#xD;&#xA;&#xD;&#xA;For wonton wrappers, they are also often available in at least two thicknesses in good Asian groceries. Again, there are traditional uses for each. When using them in a non-traditional context such as ravioli, you'll have to decide for yourself which you prefer.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.saveur.com/article/Techniques/Phyllo-Finds" />
  <row Id="35694" PostHistoryTypeId="2" PostId="16732" RevisionGUID="7c0248d7-687c-4258-829e-83375c2f82da" CreationDate="2011-08-08T15:59:59.680" UserId="1393" Text="I think what you would want to do is reduce the amount of fat in the recipe, as there is no way to get fat to dry out (well, except by using n-zorbit). Maybe use more cocoa powder and less chocolate, and skip or reduce any butter or other fats. Add more water or skim milk as needed to get a spreadable batter. Then proceed as you are currently doing, baking it as thin as possible. I would aim for a longer time at a lower temperature as that will produce more even baking, instead of only crisp at the edges." />
  <row Id="35695" PostHistoryTypeId="2" PostId="16733" RevisionGUID="8b6a5899-baff-4003-af8a-19c33c3dba8e" CreationDate="2011-08-08T17:28:27.257" UserId="3426" Text="I have never been a fan of melting ice into hot drinks to cool them off.  Maybe you've got some high quality ice machines with high turnover, but I know more often than not my ice carries a few tastes of its own along with it.  When it's just residual melting in an already cool drink it's not noticeable, but when you've melted a quart of it the freezer taste tends to add up.&#xD;&#xA;&#xD;&#xA;I start off like most of the answers here (brewed hot, twice as strong).  Then, I use two big metal mixing bowls of roughly the same size: I put a bunch of ice in one of the bowls, put the other bowl on top of it, and then pour the hot tea into that top bowl.  The metal transfers the heat to the ice (and surroundings) very quickly.  After a few minutes, the top bowl will noticeably have sunk into the bottom bowl, indicating all the ice is now melted.  Depending on how much tea was made, it might be cool enough, or it might require replacing the melted ice with some fresh ice.&#xD;&#xA;&#xD;&#xA;This way you don't have to worry about bacteria since it'll only take about ten minutes, and you don't have to make room in your fridge for a boiling hot kettle (and the subsequent heating up of nearby foods and such)." />
  <row Id="35696" PostHistoryTypeId="5" PostId="9904" RevisionGUID="6262eced-0bac-4aca-b9cd-edee7855ec11" CreationDate="2011-08-08T17:55:27.903" UserId="1685" Comment="Clarified title (now reflects content of question); made question more general to ingredient substitution." Text="I want to make crepes, but I am out of milk.  Can I still make crepes?  What can replace milk in this application?&#xD;&#xA;&#xD;&#xA;I do have yogurt, beer, eggs, cream, butter, flour, salt, and sugar.  " />
  <row Id="35697" PostHistoryTypeId="4" PostId="9904" RevisionGUID="6262eced-0bac-4aca-b9cd-edee7855ec11" CreationDate="2011-08-08T17:55:27.903" UserId="1685" Comment="Clarified title (now reflects content of question); made question more general to ingredient substitution." Text="What can replace milk in crepes?" />
  <row Id="35698" PostHistoryTypeId="24" PostId="9904" RevisionGUID="6262eced-0bac-4aca-b9cd-edee7855ec11" CreationDate="2011-08-08T17:55:27.903" Comment="Proposed by 1685 approved by 1259 edit id of 261" />
  <row Id="35699" PostHistoryTypeId="4" PostId="16696" RevisionGUID="18d6994a-daf0-4743-bce1-0ac0d794d3ba" CreationDate="2011-08-08T17:55:40.430" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="What is the best temperature to store honey at?" />
  <row Id="35700" PostHistoryTypeId="24" PostId="16696" RevisionGUID="18d6994a-daf0-4743-bce1-0ac0d794d3ba" CreationDate="2011-08-08T17:55:40.430" Comment="Proposed by 1685 approved by 1259 edit id of 260" />
  <row Id="35701" PostHistoryTypeId="4" PostId="16712" RevisionGUID="a8e50fa6-03c2-4a21-b368-ef67ded23a9d" CreationDate="2011-08-08T17:55:42.973" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="What is the difference between white and green asparagus?" />
  <row Id="35702" PostHistoryTypeId="24" PostId="16712" RevisionGUID="a8e50fa6-03c2-4a21-b368-ef67ded23a9d" CreationDate="2011-08-08T17:55:42.973" Comment="Proposed by 1685 approved by 1259 edit id of 259" />
  <row Id="35703" PostHistoryTypeId="25" PostId="16727" RevisionGUID="76cd0ecf-219c-4058-90d5-f01183949d45" CreationDate="2011-08-08T18:21:07.283" Comment="http://twitter.com/#!/StackCooking/status/100632643607076866" />
  <row Id="35704" PostHistoryTypeId="2" PostId="16734" RevisionGUID="6155dff7-2b28-40bf-9f23-e728445ec7af" CreationDate="2011-08-08T18:29:41.513" UserId="1393" Text="I might increase the cocoa powder a bit (assuming that this is a mole that calls for chocolate). Cinnamon is perceived as sweet, so my thought is that additional bitter chocolate might help neutralize it. This is speculation though, I've never tried it." />
  <row Id="35705" PostHistoryTypeId="5" PostId="16697" RevisionGUID="9ab5e96b-12c9-4266-9e2a-5c16d078561f" CreationDate="2011-08-08T19:30:44.447" UserId="6320" Comment="added 1235 characters in body" Text="**Honey should be stored at 50-70 Degrees Fahrenheit**&#xD;&#xA;&#xD;&#xA;Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to [Max Shrem from Slashfood][1]:&#xD;&#xA;&#xD;&#xA;&gt; Similar to olive oil, honey should be stored at a cool temperature&#xD;&#xA;&gt; between 50 and 70 degrees Fahrenheit. So, it's best to store it away&#xD;&#xA;&gt; from your oven or stove. Also, it should not be refrigerated. Extreme&#xD;&#xA;&gt; changes in temperature will spoil the flavor of honey.&#xD;&#xA;&#xD;&#xA;Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.&#xD;&#xA;&#xD;&#xA;[Shrem from Slashfood][2] continues:&#xD;&#xA;&#xD;&#xA;&gt; Remember &#xD;&#xA;&gt; Do not store honey in a refrigerator or near a stove or oven.&#xD;&#xA;&gt; Store it in an air-tight container.&#xD;&#xA;&#xD;&#xA;Thus, choosing an appropriate container is an important part of the equation.&#xD;&#xA;&#xD;&#xA;[Penn State][3] has a great article germane to this topic. &#xD;&#xA;&#xD;&#xA;**Refrigerating Honey**&#xD;&#xA;&#xD;&#xA;In the article, it talks mentions the degrading state of honey if it is refridgerated:&#xD;&#xA;&#xD;&#xA;&gt; Honey may crystallize or granulate as it gets older, or if it is&#xD;&#xA;&gt; refrigerated or frozen. This is a natural process and does not harm&#xD;&#xA;&gt; the honey in any way.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Restoring honey from a crystalized form**&#xD;&#xA; &#xD;&#xA;I know this is not related to your question. But something you asked in the comments. Apparently, honey can be [restored from it's crystalized form][4]: &#xD;&#xA;&#xD;&#xA;&gt;  To return crystallized honey to liquid form, place the open container&#xD;&#xA;&gt; of honey in a pan of hot (not boiling) water until crystals disappear.&#xD;&#xA;&#xD;&#xA;Therefore, you can store it in the refrigerator and heat it afterwards. The downside is that if stored in [the fridge too long it'll turn hard and sugary][5].&#xD;&#xA;&#xD;&#xA;**Proper Storage Container**&#xD;&#xA;&#xD;&#xA;Since honey has [very little moisture][6] in it it is difficult for microorganisms to grow. Thus, an airtight container is of utmost importance. &#xD;&#xA;&#xD;&#xA;If moisture gets in it maybe an ideal environment for mold and yeast to grow. Honey should be thrown out if it [foams and smells like alcohol][7]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/&#xD;&#xA;  [2]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/#ixzz1UMZoSu5H&#xD;&#xA;  [3]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [4]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [5]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [6]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [7]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey" />
  <row Id="35706" PostHistoryTypeId="2" PostId="16735" RevisionGUID="ba099939-e64c-46fa-956f-04f92a8d4a4f" CreationDate="2011-08-08T19:34:45.410" UserId="6905" Text="here is a good easy, and cheap side to go with your pasta. It is not a condiment, but it can be as cheap as one.  Buy  one egg plant, slice it width ways into 1/4 disk shaped pieces,  dip in egg wash and then dip in italian bread crumbs.  Fry in olive oil and there you go!  Easy Cheap and Tasty.... " />
  <row Id="35707" PostHistoryTypeId="2" PostId="16736" RevisionGUID="2fab8ee7-6085-4480-a6c1-5883cb023512" CreationDate="2011-08-08T20:00:24.660" UserId="6978" Text="I've never used bhut jolokias but I love spicy vegetable oil.  If you leave a few peppers in a jar with olive or vegetable oil the oil will become spicy and anything you cook with it will have that kick.  Depending on how many peppers you use and how long you let the oil sit (at least a month), I'm sure this will get really spicy.&#xD;&#xA;&#xD;&#xA;Once you do this you can cook pretty much anything that needs a little (or a lot) of extra heat.  You said you have other peppers so it might be interesting to set up a few jars with different pepper combos.&#xD;&#xA;&#xD;&#xA;Bonus: if what I've heard of these peppers is correct, you can probably make a low grade mace this way.&#xD;&#xA;&#xD;&#xA;If you're looking for something to do right away, I'd mix a *very* small piece in some melty cheese and throw it on some chips, burritos, pizza, or anything really. Spicy cheese rocks.&#xD;&#xA;&#xD;&#xA;Good luck and enjoy." />
  <row Id="35708" PostHistoryTypeId="5" PostId="16698" RevisionGUID="ed7f87b3-0f02-4405-b5a8-e1d7836ec086" CreationDate="2011-08-08T20:05:43.543" UserId="304" Comment="added 212 characters in body" Text="When I was a child, we used to keep honey (taken from our own bees, and not pasteurized or whipped or whatever) in the root cellar, where it was dark, and cool but not cold.  This was a situation where some of it would be kept for years. Sometimes when honey gets cold it crystallizes, which is really no big deal - just sit the closed jar in warm water from the tap for a few hours, stir, maybe repeat. Or scrape off however much you need with a sturdy spoon, and carry on with your life as though it wasn't crystallized. It's harmless, just inconvenient. Totally reversible if the inconvenience is getting to you.&#xD;&#xA;&#xD;&#xA;If you just have a jar of it in your house, and you go buy another when it runs out, I don't think it matters. Keep it where the ants are least likely to find it (for us this means out on a kitchen counter rather than away in a cupboard) but not in the fridge. That's what we do with whatever current jar we're using. The honey stores (from my adult hives, which have since died since I was not as good a beekeeper as my Dad, or perhaps it's because mites and such are a much bigger deal now, but anyway we're working through a dwindling store over a multi year period) are in the cool dark (but heated) room in the basement where we keep all our canned goods." />
  <row Id="35709" PostHistoryTypeId="25" PostId="16729" RevisionGUID="46a1922c-6bf8-436e-bdac-75f3ca01b983" CreationDate="2011-08-08T21:21:07.703" Comment="http://twitter.com/#!/StackCooking/status/100677947081490432" />
  <row Id="35710" PostHistoryTypeId="2" PostId="16737" RevisionGUID="ae0b8265-3fc4-4993-ad28-5ea011cddbf6" CreationDate="2011-08-08T21:59:00.497" UserId="6968" Text="I need to translate the type of meat called &quot;Eye of Round Roast&quot; to danish.&#xD;&#xA;&#xD;&#xA;It would be extremely lucky, if anyone here is speaking danish as well as having quite good english cooking technical knowledge. It might be a long shot.&#xD;&#xA;&#xD;&#xA;So, if there isn't any danish speaking helpfull mind in here, I would really appreciate if I could get a good definition or explanation in english in details of what the eye of round roast is?&#xD;&#xA;&#xD;&#xA;I have tried with no luck the [Google translator][1], [www.ordbogen.com][2] (a danish very indepth dictionary), and other kinds fx [www.thefreedictionary.com][3] to try to guess on the actual meaning. I need a dictionary with cooking specific technical phrases, and that is not exactly lying around.&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;(PS: Not an easy task to find good tags for this one)&#xD;&#xA;&#xD;&#xA;  [1]: http://translate.google.dk&#xD;&#xA;  [2]: http://www.ordbogen.com&#xD;&#xA;  [3]: http://www.thefreedictionary.com" />
  <row Id="35711" PostHistoryTypeId="1" PostId="16737" RevisionGUID="ae0b8265-3fc4-4993-ad28-5ea011cddbf6" CreationDate="2011-08-08T21:59:00.497" UserId="6968" Text="Explanation of the phrase &quot;Eye of Round Roast&quot;" />
  <row Id="35712" PostHistoryTypeId="3" PostId="16737" RevisionGUID="ae0b8265-3fc4-4993-ad28-5ea011cddbf6" CreationDate="2011-08-08T21:59:00.497" UserId="6968" Text="&lt;meat&gt;&lt;roast&gt;&lt;cut-of-meat&gt;" />
  <row Id="35713" PostHistoryTypeId="5" PostId="16737" RevisionGUID="8ec45fb8-3cd8-45a7-b275-5bd5e34ae401" CreationDate="2011-08-08T22:04:32.763" UserId="6968" Comment="New tags" Text="I need to translate the type of meat called &quot;Eye of Round Roast&quot; to danish.&#xD;&#xA;&#xD;&#xA;It would be extremely lucky, if anyone here is speaking danish as well as having quite good english cooking technical knowledge. It might be a long shot.&#xD;&#xA;&#xD;&#xA;So, if there isn't any danish speaking helpfull mind in here, I would really appreciate if I could get a good definition or explanation in english in details of what the eye of round roast is?&#xD;&#xA;&#xD;&#xA;I have tried with no luck the [Google translator][1], [www.ordbogen.com][2] (a danish very indepth dictionary), and other kinds fx [www.thefreedictionary.com][3] to try to guess on the actual meaning. I need a dictionary with cooking specific technical phrases, and that is not exactly lying around.&#xD;&#xA;&#xD;&#xA;Thanks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://translate.google.dk&#xD;&#xA;  [2]: http://www.ordbogen.com&#xD;&#xA;  [3]: http://www.thefreedictionary.com" />
  <row Id="35714" PostHistoryTypeId="6" PostId="16737" RevisionGUID="8ec45fb8-3cd8-45a7-b275-5bd5e34ae401" CreationDate="2011-08-08T22:04:32.763" UserId="6968" Comment="New tags" Text="&lt;meat&gt;&lt;cookbook&gt;&lt;roast&gt;&lt;translation&gt;" />
  <row Id="35715" PostHistoryTypeId="2" PostId="16738" RevisionGUID="f0d65def-f2bf-4c19-9eaa-1ce9ddf48f8a" CreationDate="2011-08-08T22:23:41.133" UserId="1887" Text="One way I often make pasta is to saute vegetables (whatever's cheap that week) with garlic and toss with hot pasta and some extra oil. You can also add cheese or meat if you have it. &#xD;&#xA;&#xD;&#xA;Beyond that, consider making [your own tomato sauce][1] (or try [this recipe][2]). You can start with canned tomatoes, which you can get for very little money when they're on sale. Add onions and garlic (and maybe carrot), sauteed in olive oil. Then start getting creative. You can add a bit of parmesan, or fresh basil, or ground meat when you can get it cheap. Or mushrooms, or herbs, or . . . the possibilities are endless. Experiment with spices, trying to get different flavor combinations. And you'll probably end up saving money over the jarred stuff.&#xD;&#xA;&#xD;&#xA;Also consider learning to make [white sauce][3]. A basic bechamel has only three cheap ingredients -- butter, flour, and milk. You can add [all sorts of different other ingredients to make different flavors][4]. (Cheese for a rich cheese sauce, mushrooms, meat,  vegetables, etc.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/mario-batali/basic-tomato-sauce-recipe12/index.html&#xD;&#xA;  [2]: http://www.eatingwell.com/recipes/basic_tomato_sauce.html&#xD;&#xA;  [3]: http://southernfood.about.com/cs/saucerecipes/ht/white_sauceht.htm&#xD;&#xA;  [4]: http://www.cooks.com/rec/view/0,1655,129182-251198,00.html" />
  <row Id="35716" PostHistoryTypeId="2" PostId="16739" RevisionGUID="51b31d0f-ccde-41c5-aed6-3f68473470ff" CreationDate="2011-08-08T22:25:16.170" UserId="1887" Text="Cinnamon and cumin work as opposites in this sort of situation. You can reduce the perceived cinnamon by adding a bit of cumin, and vice versa. " />
  <row Id="35717" PostHistoryTypeId="2" PostId="16740" RevisionGUID="a48bf301-4449-4587-94ed-1ea63578e485" CreationDate="2011-08-08T22:49:58.907" UserId="304" Text="The word &quot;eye&quot; in the name of a cut of meat is like in the phrase &quot;eye of the storm&quot; - a round part in the middle of something. There are well known cuts like rib eye, and less well known ones like chuck eye. The Round specifically refers to part of the cow. There's a good diagram at http://en.wikipedia.org/wiki/Beef#Cuts and if you scroll down, you can see the UK cuts, which not only have different names, but different boundaries." />
  <row Id="35718" PostHistoryTypeId="25" PostId="16712" RevisionGUID="a1b6ced0-a3f0-47ed-9643-b61c9023dac9" CreationDate="2011-08-09T00:21:08.113" Comment="http://twitter.com/#!/StackCooking/status/100723245665370112" />
  <row Id="35719" PostHistoryTypeId="5" PostId="16697" RevisionGUID="a3fc1d4f-4e3b-4ea3-a271-eebe2efa8a1f" CreationDate="2011-08-09T01:44:31.317" UserId="6320" Comment="added 291 characters in body" Text="**Honey should be stored at 50-70 Degrees Fahrenheit**&#xD;&#xA;&#xD;&#xA;Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to [Max Shrem from Slashfood][1]:&#xD;&#xA;&#xD;&#xA;&gt; Similar to olive oil, honey should be stored at a cool temperature&#xD;&#xA;&gt; between 50 and 70 degrees Fahrenheit. So, it's best to store it away&#xD;&#xA;&gt; from your oven or stove. Also, it should not be refrigerated. Extreme&#xD;&#xA;&gt; changes in temperature will spoil the flavor of honey.&#xD;&#xA;&#xD;&#xA;Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.&#xD;&#xA;&#xD;&#xA;[Shrem from Slashfood][2] continues:&#xD;&#xA;&#xD;&#xA;&gt; Remember &#xD;&#xA;&gt; Do not store honey in a refrigerator or near a stove or oven.&#xD;&#xA;&gt; Store it in an air-tight container.&#xD;&#xA;&#xD;&#xA;Thus, choosing an appropriate container is an important part of the equation.&#xD;&#xA;&#xD;&#xA;[Penn State][3] has a great article germane to this topic. &#xD;&#xA;&#xD;&#xA;**Refrigerating Honey**&#xD;&#xA;&#xD;&#xA;In the [article][3], it talks mentions the crystallizing state of honey if it is refrigerated in no way it harms the honey at all. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Restoring honey from a crystalized form**&#xD;&#xA; &#xD;&#xA;I know this is not related to your question. But something you asked in the comments. Apparently, honey can be [restored from it's crystalized form][4]: placing it in the microwave for 20 seconds can restore it from a crystallized form.&#xD;&#xA;&#xD;&#xA;Therefore, you can store it in the refrigerator and heat it afterwards. The downside is that if stored in [the fridge too long it'll turn hard and sugary][5].&#xD;&#xA;&#xD;&#xA;**Proper Storage Container**&#xD;&#xA;&#xD;&#xA;Since honey has [very little moisture][6] in it it is difficult for microorganisms to grow. Thus, an airtight container is of utmost importance. &#xD;&#xA;&#xD;&#xA;If moisture gets in it maybe an ideal environment for mold and yeast to grow. Honey should be thrown out if it [foams and smells like alcohol][7]&#xD;&#xA;&#xD;&#xA;**Long Term Storage of Honey**&#xD;&#xA;&#xD;&#xA;Honey can be stored for long periods of time without any issue. Over time, [honey will darken and intensify with flavor][8].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/&#xD;&#xA;  [2]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/#ixzz1UMZoSu5H&#xD;&#xA;  [3]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [4]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [5]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [6]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [7]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [8]: http://Honey%20stores%20forever,%20just%20keep%20it%20dry%20and%20away%20from%20air.%20%20Over%20time%20honey%20can%20darken%20which%20can%20intensify%20the%20flavor%20but%20is%20otherwise%20nothing%20to%20be%20concerned%20about.%20%20Store%20it%20with%20your%20other%20food%20and%20you%20should%20be%20fine." />
  <row Id="35720" PostHistoryTypeId="2" PostId="16741" RevisionGUID="f3e12f25-0da2-49ff-8b27-66340fec0a14" CreationDate="2011-08-09T02:08:28.317" UserId="6980" Text="I am quite fascinated to know that this citrus plant like pomelo, lemon, kaffir lime have similar taste and quality with minimal differences. So we can experiment with them and find which may have the same effect in the food. I am also researching onto the best substitute but for now, what I discovered is really worth a try." />
  <row Id="35721" PostHistoryTypeId="2" PostId="16742" RevisionGUID="e61fc954-df89-41ee-adf7-1ca7ad2ae099" CreationDate="2011-08-09T03:19:18.600" UserId="6791" Text="I would base my decision on when you plan on eating it... If you'll be eating it in the next 2 or 3 weeks, then I would have it sliced to what your ultimate goal.  Larger chunks of meat should store better, so if you plan on storing it for awhile I would have it cut into larger slabs and then shave off what you need when you need it... &#xD;&#xA;&#xD;&#xA;I don't know if you've ever tried to shave frozen bacon vs thawed bacon, but frozen bacon is like cutting butter, and thawed bacon is a knife accident waiting to happen from the room temperature fat.  &#xD;&#xA;&#xD;&#xA;For cheaper cuts of meat (like bacon), I will often freeze it just to make my life easier (as it comes to shaving/cuttiing)...&#xD;&#xA;&#xD;&#xA;In short, I'm voting that you have it cut in chunks and then shave it later!" />
  <row Id="35722" PostHistoryTypeId="25" PostId="16700" RevisionGUID="0cd5800f-43bb-45cb-b331-da527778ea3a" CreationDate="2011-08-09T03:21:08.567" Comment="http://twitter.com/#!/StackCooking/status/100768547621445633" />
  <row Id="35723" PostHistoryTypeId="2" PostId="16743" RevisionGUID="e05668b4-842b-494e-a93b-716173a7754a" CreationDate="2011-08-09T03:46:04.590" UserId="6974" Text="It's actually called 'mirror glaze' or 'miroir glaze' (I think that's French). It's quite hard to find and when you do it's usually sold in bulk (e.g. 6kg) as it's only really used by professional pastry chefs.&#xD;&#xA;&#xD;&#xA;I am currently making lemon curd tarts and want to get that beautiful glossy finish so I plan on experimenting with something like this (note that it's an experiment!):&#xD;&#xA;&#xD;&#xA;Ingredients&#xD;&#xA;- gold gelatine leaves&#xD;&#xA;- lemon juice&#xD;&#xA;- sugar&#xD;&#xA;- water&#xD;&#xA;&#xD;&#xA;Bloom the gelatine leaves in some cold water.&#xD;&#xA;&#xD;&#xA;In a saucepan, add quantities of lemon juice, sugar and water to your taste and bring to the boil or until sugar dissolves.&#xD;&#xA;&#xD;&#xA;Once the above has cooled slightly, add the bloomed gelatine leaves and stir until dissolved. Set aside until mixture begins to thicken, then pour/spoon over filled tarts.&#xD;&#xA;&#xD;&#xA;Note that with with gelatine leaves, the proportion is 2g gelatine leaves to every 100mL liquid." />
  <row Id="35724" PostHistoryTypeId="2" PostId="16744" RevisionGUID="16aee2fe-97d1-4102-906d-b62fd2a6b02c" CreationDate="2011-08-09T05:33:15.547" UserId="1761" Text="I found them in Wegmans, and I've seen them in a couple of supermarkets - but just in a jar in oil. Similar to a small jar of thai curry paste. Same size, labeling, etc.&#xD;&#xA;&#xD;&#xA;Not how I expected to find them, so be on the look-out.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35725" PostHistoryTypeId="2" PostId="16745" RevisionGUID="48e068a5-529b-49ba-af22-f517a0dd71de" CreationDate="2011-08-09T05:48:49.023" UserId="1761" Text="In the UK it's topside / silverside roast, but I don't know how standard cuts are across the rest of the EU. Certainly France and UK are far more similar than UK and US, but for Scandinavia it might vary more.&#xD;&#xA;&#xD;&#xA;You'll find the joint in any butcher or supermarket in UK as a standard cut for a Sunday lunch. Very similar to rump roast.&#xD;&#xA;&#xD;&#xA;If you're in Denmark, I would take one of the wikipedia diagrams, or just head to a butcher where there will be a diagram, and then point to the bit you want.&#xD;&#xA;&#xD;&#xA;My grandmother is Danish, and would know, but at this point has had far too many strokes to be know what a cow is, otherwise I'd ask.&#xD;&#xA;&#xD;&#xA;Do you need it to be eye of round? If you're translating recipes between countries the cuts can vary a fair bit. It might be easier to not translate the cut directly, and rename it to something more local and appropriate, or there might be a similar dish with a name you can use. eg. in the UK, just saying roast beef would often imply a cut like this. A better cut would be spelled out - rib roast.&#xD;&#xA;&#xD;&#xA;Eye of round is just part of the ass of the cow, basically. It's the round muscle with a small layer of fat on the top.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35726" PostHistoryTypeId="5" PostId="16695" RevisionGUID="6dafadec-1855-4771-b119-6c5cc2874743" CreationDate="2011-08-09T07:14:30.397" UserId="446" Comment="deleted 1 characters in body" Text="Here is a a basic video [tutorial](http://www.youtube.com/watch?v=XKKh6cnhzAY) so you can see the basic steps. &#xD;&#xA;&#xD;&#xA;The biggest traps when cleaning fish is failing to remove all the guts, leaving bones in the filet, and not removing all the scales from the fish.  You can, if you choose, just gut the fish and cook whole stuffed with some aromatics, which can be really good. This guy will show you [how](http://www.youtube.com/watch?v=cr0xIoM85E0). This works very well with smaller fish like trout assuming your guests are used to it.&#xD;&#xA;&#xD;&#xA;So to avoid the pitfalls mentioned above, you need to make sure that the cavity of the fish is &#xD;&#xA;fully empty before you start the filet. You also want to run your hand over the outside of the fish after your rinse of the cavity to make sure that all scales are gone.  The best way to keep bones out is start at the spine and let the fishes rib cage guide your knife down and out.  If you want to remove the skin (not recommended for trout but other fish have much tougher skins), just put the filet skin-side down and slide your knife along at a ten degree angle.&#xD;&#xA;&#xD;&#xA;Oh, and the most important thing? Use a filet knife that is super sharp, you definately don't want to tackle cleaning with out a sharp knife." />
  <row Id="35727" PostHistoryTypeId="2" PostId="16746" RevisionGUID="3a211750-843d-45e8-b63b-267a68eec902" CreationDate="2011-08-09T08:07:46.170" UserId="6982" Text="I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends? " />
  <row Id="35728" PostHistoryTypeId="1" PostId="16746" RevisionGUID="3a211750-843d-45e8-b63b-267a68eec902" CreationDate="2011-08-09T08:07:46.170" UserId="6982" Text="What herbs would be effective in Pizza dough?" />
  <row Id="35729" PostHistoryTypeId="3" PostId="16746" RevisionGUID="3a211750-843d-45e8-b63b-267a68eec902" CreationDate="2011-08-09T08:07:46.170" UserId="6982" Text="&lt;dough&gt;&lt;pizza&gt;&lt;herbs&gt;" />
  <row Id="35730" PostHistoryTypeId="25" PostId="16737" RevisionGUID="5213d274-2264-42fb-a581-7acade57b1fb" CreationDate="2011-08-09T09:21:08.430" Comment="http://twitter.com/#!/StackCooking/status/100859144495570944" />
  <row Id="35731" PostHistoryTypeId="2" PostId="16747" RevisionGUID="ac8c3b90-693c-4eb1-9a97-7677a7399e7c" CreationDate="2011-08-09T10:07:59.747" UserId="3203" Text="I think the Danish use the English style cutting and names not the US style, so direct translation is not really possible. The round is often just English &quot;Roast Beef&quot;&#xD;&#xA;&#xD;&#xA;The main part of the round we would call topside, which is Danish is &quot;Inderlår og klump&quot; (topside and rump)&#xD;&#xA;&#xD;&#xA;The top part we call Silverside is the &quot;Culotte&quot; (leg)&#xD;&#xA;&#xD;&#xA;There are other untranslatable parts like Tyksteg, Lårtunge, and Couvette, these are referred to as just &quot;Roast Beef&quot;!" />
  <row Id="35732" PostHistoryTypeId="25" PostId="16687" RevisionGUID="f03d5fa5-907a-4ee1-85ce-be9d8c297e26" CreationDate="2011-08-09T12:21:08.120" Comment="http://twitter.com/#!/StackCooking/status/100904442861334528" />
  <row Id="35733" PostHistoryTypeId="2" PostId="16748" RevisionGUID="09f25d90-9041-4029-bbe6-80a2d01dc0dd" CreationDate="2011-08-09T12:43:44.053" UserId="6984" Text="As of late, I have found myself incredibly intersted in perfecting a red sauce recipe.&#xD;&#xA;&#xD;&#xA;While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would like to know if anyone has some tasty additions I could try, or substitutions I should make. Really, I am looking for any advice at all that would help me improve the taste of my sauce. Please note: I am going for a &quot;lighter&quot; tasting sauce - if that makes any sense at all.&#xD;&#xA;&#xD;&#xA;Ingredients (Best I can do from memory)&#xD;&#xA;&#xD;&#xA;    3 tbsp Extra Virgin olive oil&#xD;&#xA;    3 cloves garlic (mashed)&#xD;&#xA;    1/4 cup white onion (chopped)&#xD;&#xA;    2 tsp Oregeno&#xD;&#xA;    4 tsp Thyme&#xD;&#xA;    2 tsp Basil&#xD;&#xA;    2 tsp Crushed red pepper flakes&#xD;&#xA;    1/4 cup white whine&#xD;&#xA;    1 can crushed red tomatoes&#xD;&#xA;&#xD;&#xA;** And possibly some others i can't remember right now.&#xD;&#xA;&#xD;&#xA;I would love to hear any of your tips!&#xD;&#xA;&#xD;&#xA;Thank you,&#xD;&#xA;&#xD;&#xA;Evan&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35734" PostHistoryTypeId="1" PostId="16748" RevisionGUID="09f25d90-9041-4029-bbe6-80a2d01dc0dd" CreationDate="2011-08-09T12:43:44.053" UserId="6984" Text="Red Tomatoe sauce recipe" />
  <row Id="35735" PostHistoryTypeId="3" PostId="16748" RevisionGUID="09f25d90-9041-4029-bbe6-80a2d01dc0dd" CreationDate="2011-08-09T12:43:44.053" UserId="6984" Text="&lt;sauce&gt;&lt;ingredients&gt;" />
  <row Id="35736" PostHistoryTypeId="2" PostId="16749" RevisionGUID="db729a68-34ec-4412-ac06-ecc7251bca4f" CreationDate="2011-08-09T12:49:26.183" UserId="6985" Text="My office is recently went through the process of a new maker since our old Aramark was a little out of date and wasn't making the cut as far as . We got a few quotes from [office coffee services][1] and got a few quotes for single and multi-pot brewers. They were a really great resource with a lot of customer reviews on makers. We ended up going with a single cup Keurig brewer like mfg mentioned. I'm not sick of them yet so hopefully I don't start! &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.coffeeintheoffice.com/index.html" />
  <row Id="35737" PostHistoryTypeId="2" PostId="16750" RevisionGUID="26c68de4-332a-4513-8083-ac095522d909" CreationDate="2011-08-09T13:01:20.457" UserId="3252" Text="This question might get closed, but I'll toss my 2 cents in.  I think you're going about it the wrong way.  Instead of trying to perfect an involved recipe for a single sauce, I would suggest you strive to create a good simple &quot;mother sauce&quot; that you can branch out from.  My go to sauce contains all of 3 standard ingredients (Can of tomatoes, butter, and an onion).  From there I may add other ingredients like garlic, basil, sausage, etc.  It depends on what sort of flavor profile I want, but the base sauce is always the start.  If I want spicy, I can add hot peppers.  If I want sweet I can add a little sugar or honey.  Or if I just want to taste tomatoes, I'll leave it as is.  &#xD;&#xA;&#xD;&#xA;Also, I highly suggest using San Marzano tomatoes for whatever sauce you come up with though.  There is a huge difference between a generic can of tomatoes and a good quality can of San Marzanos.  &#xD;&#xA;&#xD;&#xA;" />
  <row Id="35738" PostHistoryTypeId="2" PostId="16751" RevisionGUID="f7448600-ab39-40a8-baf9-61921d57c134" CreationDate="2011-08-09T13:57:03.603" UserId="2010" Text="Depending on exactly the recipe you are using it in, I'd either go for a meaty white fish such as Cod, haddock, or the cheaper fish like pollock.&#xD;&#xA;&#xD;&#xA;You may also be able to get away with something like mackerel, which isn't as white and chunky but is much cheaper.&#xD;&#xA;&#xD;&#xA;You should be able to get all of these in a UK supermarket.&#xD;&#xA;&#xD;&#xA;You could also try a fishmonger (either in the Supermarket or independent) - ask them what you could use instead. " />
  <row Id="35739" PostHistoryTypeId="2" PostId="16752" RevisionGUID="5f9e4dc7-8efd-4e38-bb4e-7faaf299798f" CreationDate="2011-08-09T14:11:07.833" UserId="6987" Text="Coley is also a cheap alternative. From an [ethical stance][1], we should be trying to use a range of types of fish and not just cod or haddock.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fishfight.net" />
  <row Id="35740" PostHistoryTypeId="2" PostId="16753" RevisionGUID="f041a9c2-9bd7-4c5c-b80a-24a9a0a56bd4" CreationDate="2011-08-09T14:34:39.220" UserId="2010" Text="You could try flavoured oils instead - I have oregano &amp; garlic infused Olive oil (that I usually use on salads or on rissotto).&#xD;&#xA;&#xD;&#xA;If you insist on fresh/ dried I'd try thyme and/or rosemary.  Give them a good chopping/bashing before hand to release thier oils and flavour." />
  <row Id="35741" PostHistoryTypeId="2" PostId="16754" RevisionGUID="a2c3a1ec-8839-4330-87ea-4ad6eab8e11e" CreationDate="2011-08-09T14:49:07.427" UserId="304" Text="I've seen this in the grocery store:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;It seems like it would work for what you want. More details at http://www.oetker.us/en/product/baking-aids/glazes-and-sauces/clear-glaze suggest it's basically starch, and you could use cornstarch and sugar in water, or cornstarch in reduced fruit juice, for the same effect.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/I6170.jpg" />
  <row Id="35742" PostHistoryTypeId="5" PostId="16748" RevisionGUID="ec18e6b5-2059-4864-ac97-f4f1e2368ed3" CreationDate="2011-08-09T15:03:51.537" UserId="5299" Comment="Spelling, formatting." Text="As of late, I have found myself incredibly interested in perfecting a red sauce recipe.&#xD;&#xA;&#xD;&#xA;While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would like to know if anyone has some tasty additions I could try, or substitutions I should make. Really, I am looking for any advice at all that would help me improve the taste of my sauce. Please note: I am going for a &quot;lighter&quot; tasting sauce - if that makes any sense at all.&#xD;&#xA;&#xD;&#xA;Ingredients (Best I can do from memory)&#xD;&#xA;&#xD;&#xA;    3 tbsp Extra Virgin olive oil&#xD;&#xA;    3 cloves garlic (mashed)&#xD;&#xA;    1/4 cup white onion (chopped)&#xD;&#xA;    2 tsp oregeno&#xD;&#xA;    4 tsp thyme&#xD;&#xA;    2 tsp basil&#xD;&#xA;    2 tsp crushed red pepper flakes&#xD;&#xA;    1/4 cup white whine&#xD;&#xA;    1 can crushed red tomatoes&#xD;&#xA;&#xD;&#xA;** And possibly some others I can't remember right now.&#xD;&#xA;I would love to hear any of your tips!" />
  <row Id="35743" PostHistoryTypeId="4" PostId="16748" RevisionGUID="ec18e6b5-2059-4864-ac97-f4f1e2368ed3" CreationDate="2011-08-09T15:03:51.537" UserId="5299" Comment="Spelling, formatting." Text="Red Tomato sauce recipe" />
  <row Id="35744" PostHistoryTypeId="24" PostId="16748" RevisionGUID="ec18e6b5-2059-4864-ac97-f4f1e2368ed3" CreationDate="2011-08-09T15:03:51.537" Comment="Proposed by 5299 approved by 5600 edit id of 262" />
  <row Id="35745" PostHistoryTypeId="2" PostId="16755" RevisionGUID="de8c2c31-7952-4975-ae42-058bed6c9da9" CreationDate="2011-08-09T15:10:01.230" UserId="67" Text="I don't know if this helps, or just confuses the matter further, but the [USDA Instutional Meat Purchase Specifications][1] defines :&#xD;&#xA;&#xD;&#xA;&gt; Item No. 171C - Beef Round, Eye of Round (IM) - This boneless item consists of the *M. semitendinosus* and shall not be severed on either end.	The eye is separated from the top and outside rounds and heel between the natural seams.&#xD;&#xA;&#xD;&#xA;*M. semitendinosus* is the main muscle to force the knee of the hind leg to bend, and is located on the back side of the femur.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281" />
  <row Id="35746" PostHistoryTypeId="2" PostId="16756" RevisionGUID="f967f9c4-c649-40eb-af82-fb4f171a2dcb" CreationDate="2011-08-09T15:11:13.943" UserId="5600" Text="Ingredients are only half of the story!  Do you use a long-simmering method, or is this a quick cooked (fresh) sauce?  If you use a quick method, I would recommend substituting some of the olive oil for butter because olive oil reacts with some flavor compounds in the onion to produce a bitter taste that takes a good amount of simmering to cook away.  What size can of tomatoes do you use?  That is going to affect the ratios of the other ingredients.  Other than that, since tomato sauce is really about highlighting a few prominent tastes, you should focus on getting the best ingredients possible." />
  <row Id="35747" PostHistoryTypeId="2" PostId="16757" RevisionGUID="d625ea24-9bed-4bdd-8b57-01164d062af6" CreationDate="2011-08-09T15:11:27.757" UserId="6531" Text="I second @DHayes answer, although what I do is that I generally start with a base of onions, carrots and celery (which you can also precut &amp; mix and keep in the freezer) which you mix with a little bit of extra virgin olive oil and you let brown a little bit. At this point you may add the tomatoes, a cup of water, forget about it... and let it cook for a while.&#xD;&#xA;&#xD;&#xA;You can add herbs at the end, fresh basil works very well, as does oregano.&#xD;&#xA;&#xD;&#xA;Then, depending on the recipe you may add chili, anchovies, garlic (all of which I would add before the tomatoes) etc.&#xD;&#xA;&#xD;&#xA;Adding a teaspoon of sugar is also good to counteract the acidity of the tomatoes.&#xD;&#xA;&#xD;&#xA;But, in summary, keep it simple." />
  <row Id="35748" PostHistoryTypeId="2" PostId="16758" RevisionGUID="a20077ec-e946-4551-a08f-2b97b6f977c2" CreationDate="2011-08-09T16:02:20.147" UserId="4580" Text="If a recipe asks for zest, I always use fresh fruit. &#xD;&#xA;I'm wondering if you can preserve it nicely.&#xD;&#xA;&#xD;&#xA;I put some in the fridge, but there was some mold after quite a while. I wanted to get rid of the moist, so I put fresh lemon zest in the oven on a low temperature. But I think I left it a bit too long, it's a bit brown now, instead of yellow. However, it still smells and tastes nice, a bit crunchy though. So I'm not satisfied with this result.&#xD;&#xA;&#xD;&#xA;Anyone else who has experimented and knows what works or what does not?&#xD;&#xA;Is it possible to preserve zest for months (or even longer), without losing too much flavour?" />
  <row Id="35749" PostHistoryTypeId="1" PostId="16758" RevisionGUID="a20077ec-e946-4551-a08f-2b97b6f977c2" CreationDate="2011-08-09T16:02:20.147" UserId="4580" Text="Can you preserve zest?" />
  <row Id="35750" PostHistoryTypeId="3" PostId="16758" RevisionGUID="a20077ec-e946-4551-a08f-2b97b6f977c2" CreationDate="2011-08-09T16:02:20.147" UserId="4580" Text="&lt;food-preservation&gt;&lt;citrus&gt;" />
  <row Id="35752" PostHistoryTypeId="2" PostId="16760" RevisionGUID="cc3e8bc8-d25e-43d2-9765-67524d5e7301" CreationDate="2011-08-09T16:20:21.537" UserId="4638" Text="You can preserve it with sugar. It doesn't taste as perfectly fresh as the real thing, more like candied citrus, but it is definitely usable this way. It is well preserved, because it is too sweet/dehydrated for bacteria and mold to eat it. I don't know the exact technique used, but I think it involves covering the zest in sugar syrup and drying it out. Not sure about boiling. &#xD;&#xA;&#xD;&#xA;Or you can forego the zest at all and use a spoonful of orange jam or lemon jam as a substitute. If you keep those anyway, it is much easier. If not, you still have one more item to keep track of, but at least is less perishable. &#xD;&#xA;&#xD;&#xA;If you can't get good orange or citrus jam at a general supermarket, try at a store which sells British food. " />
  <row Id="35754" PostHistoryTypeId="2" PostId="16762" RevisionGUID="a445ca6e-9b6f-4423-a73f-33ff3ea9a76e" CreationDate="2011-08-09T16:55:11.697" UserId="2909" Text="I've successfully frozen yuzu (a Japanese citrus fruit slightly similar to lemon or grapefruit) zest for two or three months without much damage; the flavor isn't perfect, but it's usable as long as you don't get serious freezer burn. I've kept it in a small Rubbermaid container. There is a potential problem because citrus oils can damage certain types of plastic over time, but this didn't affect me; however, plastic bags won't work so well." />
  <row Id="35755" PostHistoryTypeId="4" PostId="5737" RevisionGUID="cdbde1a7-66a7-4513-a1ba-29477436d2e8" CreationDate="2011-08-09T17:39:54.557" UserId="1685" Comment="Clarified title." Text="How to combine chocolate and garlic in the same dish?" />
  <row Id="35756" PostHistoryTypeId="2" PostId="16763" RevisionGUID="86c17f9a-33a1-4359-87c3-57b1f12205fa" CreationDate="2011-08-09T17:44:54.717" UserId="6808" Text="You can preserve it by dehydrating it; dehydrated lemon peel/zest is [widely available][1]. The folks over at [Chowhound say that freezing works reasonably well][2] too, if you keep out the air.&#xD;&#xA;&#xD;&#xA;Rose Levy Beranbaum (who wrote *The Cake Bible*) says lemon zest can be frozen, and [her community discusses][3] ways to do that: everything from vacuum sealing to cutting off the whole rind to freeze, etc.&#xD;&#xA;&#xD;&#xA;So yes, it seems like there are ways to preserve lemon zest, and drying or freezing look like your best options.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.penzeys.com/cgi-bin/penzeys/p-penzeyslemonpeel.html&#xD;&#xA;  [2]: http://chowhound.chow.com/topics/365306&#xD;&#xA;  [3]: http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/201/" />
  <row Id="35757" PostHistoryTypeId="25" PostId="16711" RevisionGUID="38807572-3a08-4991-9832-cdcdb7091775" CreationDate="2011-08-09T18:21:08.610" Comment="http://twitter.com/#!/StackCooking/status/100995040393961472" />
  <row Id="35758" PostHistoryTypeId="5" PostId="16697" RevisionGUID="956c0cb4-f97d-4d96-ba5e-31e841093f38" CreationDate="2011-08-09T19:06:21.850" UserId="6320" Comment="added 15 characters in body" Text="**Honey should be stored at 50-70 Degrees Fahrenheit**&#xD;&#xA;&#xD;&#xA;Honey is similar in to olive oil and should be storaged between 50-70 Degrees Fahrenheit according to [Max Shrem from Slashfood][1]:&#xD;&#xA;&#xD;&#xA;&gt; Similar to olive oil, honey should be stored at a cool temperature&#xD;&#xA;&gt; between 50 and 70 degrees Fahrenheit. So, it's best to store it away&#xD;&#xA;&gt; from your oven or stove. Also, it should not be refrigerated. Extreme&#xD;&#xA;&gt; changes in temperature will spoil the flavor of honey.&#xD;&#xA;&#xD;&#xA;Looks like this confirms that you may want to keep it in a cool place and away from hot temperature where it would cause honey to degrade in quality.&#xD;&#xA;&#xD;&#xA;[Shrem from Slashfood][2] continues:&#xD;&#xA;&#xD;&#xA;&gt; Remember &#xD;&#xA;&gt; Do not store honey in a refrigerator or near a stove or oven.&#xD;&#xA;&gt; Store it in an air-tight container.&#xD;&#xA;&#xD;&#xA;Thus, choosing an appropriate container is an important part of the equation.&#xD;&#xA;&#xD;&#xA;[Penn State][3] has a great article germane to this topic. &#xD;&#xA;&#xD;&#xA;**Refrigerating Honey**&#xD;&#xA;&#xD;&#xA;In the [article][3], it talks mentions the crystallizing state of honey if it is refrigerated in no way it harms the honey at all. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Restoring honey from a crystalized form**&#xD;&#xA; &#xD;&#xA;I know this is not related to your question. But something you asked in the comments. Apparently, honey can be [restored from it's crystalized form][4]: placing it in the microwave for 20 seconds can restore it from a crystallized form.&#xD;&#xA;&#xD;&#xA;Therefore, you can store it in the refrigerator and heat it afterwards. The downside is that if stored in [the fridge too long it'll turn hard and sugary][5].&#xD;&#xA;&#xD;&#xA;**Proper Storage Container**&#xD;&#xA;&#xD;&#xA;Since honey has [very little moisture][6] in it it is difficult for microorganisms to grow. Thus, an airtight container is of utmost importance. &#xD;&#xA;&#xD;&#xA;If moisture gets in the container it can be an ideal environment for mold and yeast to grow. Honey should be thrown out if it [foams and smells like alcohol][7]&#xD;&#xA;&#xD;&#xA;**Long Term Storage of Honey**&#xD;&#xA;&#xD;&#xA;Honey can be stored for long periods of time without any issue. Over time, [honey will darken and intensify with flavor][8].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/&#xD;&#xA;  [2]: http://www.slashfood.com/2008/08/30/tip-of-the-day-store-honey-appropriately/#ixzz1UMZoSu5H&#xD;&#xA;  [3]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [4]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [5]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [6]: http://www.honeybook.net/using_storing_honey.shtml&#xD;&#xA;  [7]: http://extension.psu.edu/food-safety/food-preservation/faq/storing-honey&#xD;&#xA;  [8]: http://Honey%20stores%20forever,%20just%20keep%20it%20dry%20and%20away%20from%20air.%20%20Over%20time%20honey%20can%20darken%20which%20can%20intensify%20the%20flavor%20but%20is%20otherwise%20nothing%20to%20be%20concerned%20about.%20%20Store%20it%20with%20your%20other%20food%20and%20you%20should%20be%20fine." />
  <row Id="35759" PostHistoryTypeId="2" PostId="16764" RevisionGUID="86c74730-5422-4634-912c-42f5a1a36cb0" CreationDate="2011-08-09T20:18:00.447" UserId="6995" Text="The single most important detail is that whatever you choose must be simple to clean, since good coffee only comes from clean equipment. &#xD;&#xA;&#xD;&#xA;For this reason, I use a Bodum french press, which is easy to take apart and stuff in the dishwasher at the end of the day. You can keep a couple of them around, and everyone can make coffee when they please. It's not fast as in i-want-a-cup-of-coffee-immediately, but there is little work involved. Just remember to pre-heat the press, so the coffee brews at the right temperature." />
  <row Id="35760" PostHistoryTypeId="25" PostId="16758" RevisionGUID="5031710c-d86d-4781-80ea-37024c56ea41" CreationDate="2011-08-09T20:21:08.617" Comment="http://twitter.com/#!/StackCooking/status/101025240720740352" />
  <row Id="35761" PostHistoryTypeId="2" PostId="16765" RevisionGUID="7c1ec931-8091-403b-b0cf-7ad867bfbba7" CreationDate="2011-08-09T20:24:23.290" UserId="1685" Text="If I can't find anything named &quot;scallions&quot; at the store, what else can I look for?" />
  <row Id="35762" PostHistoryTypeId="1" PostId="16765" RevisionGUID="7c1ec931-8091-403b-b0cf-7ad867bfbba7" CreationDate="2011-08-09T20:24:23.290" UserId="1685" Text="What other names are scallions known by?" />
  <row Id="35763" PostHistoryTypeId="3" PostId="16765" RevisionGUID="7c1ec931-8091-403b-b0cf-7ad867bfbba7" CreationDate="2011-08-09T20:24:23.290" UserId="1685" Text="&lt;shopping&gt;" />
  <row Id="35764" PostHistoryTypeId="2" PostId="16766" RevisionGUID="5af60ef0-ada1-44b4-b9f8-ec1d4ab012ff" CreationDate="2011-08-09T20:33:36.597" UserId="6808" Text="According to [Wikipedia][1]:&#xD;&#xA;&#xD;&#xA;&gt; Scallions (also known as green onions, spring onions, salad onions,&#xD;&#xA;&gt; green shallots, onion sticks, or syboes), are the edible plants of&#xD;&#xA;&gt; various Allium species, all of which are &quot;onion-like&quot;, having hollow&#xD;&#xA;&gt; green leaves and lacking a fully developed root bulb.&#xD;&#xA;&#xD;&#xA;In the grocery stores I've been to most (east cost of US), if they aren't called scallions, they're called green onions. I've never seen grocery stores label them with any of those other names from Wikipedia (though I've seen recipes calling for syboes). &#xD;&#xA;&#xD;&#xA;Then of course there are stores / vegetable stands where nothing is labelled, in which case knowing what they look like is the most helpful ;) (Google image search yields plenty of decent results.)&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scallion" />
  <row Id="35766" PostHistoryTypeId="2" PostId="16768" RevisionGUID="986b4c89-bced-46c2-83ab-0cab58fe2ec6" CreationDate="2011-08-09T21:18:23.563" UserId="1859" Text="I want to start making my own salad dressing because I don't like all of the stuff they put in processed food. However, I still would like my dressings to last more than just a few days in the fridge. What kinds of preservatives (hopefully natural ones) can I use to preserve home-made salad dressings?" />
  <row Id="35767" PostHistoryTypeId="1" PostId="16768" RevisionGUID="986b4c89-bced-46c2-83ab-0cab58fe2ec6" CreationDate="2011-08-09T21:18:23.563" UserId="1859" Text="How to preserve home-made salad dressing, without using bad preservatives?" />
  <row Id="35768" PostHistoryTypeId="3" PostId="16768" RevisionGUID="986b4c89-bced-46c2-83ab-0cab58fe2ec6" CreationDate="2011-08-09T21:18:23.563" UserId="1859" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;food-preservation&gt;&lt;salad-dressing&gt;" />
  <row Id="35769" PostHistoryTypeId="25" PostId="1461" RevisionGUID="3547c6da-d020-4b42-910e-f79b1ba9b581" CreationDate="2011-08-09T22:21:08.727" Comment="http://twitter.com/#!/StackCooking/status/101055438270906370" />
  <row Id="35775" PostHistoryTypeId="2" PostId="16769" RevisionGUID="24947dc2-db19-47b6-a7ea-fcd862bad9f6" CreationDate="2011-08-09T23:13:08.000" UserId="6999" Text="Sorry guys, but I suspect I have a bit of a newbie question here.&#xD;&#xA;&#xD;&#xA;When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly the amount I use each time I cook it.  If I freeze immediately, it looks a bit like this after I defrost it:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;... which is fine.  But if I open the packet, then freeze, it looks like this when defrosted:&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Clearly the skin is drying out badly.  :-)  Is there a way I can stop this?  I'm thinking of immediately covering the chicken again with clingfilm before refrosting but will that work?  Or do I just have to keep it sealed in the packet?  If covering it will work, why is that?  Is the freezing process sucking moisture out of the skin?&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/8JFih.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/4YvhC.jpg" />
  <row Id="35776" PostHistoryTypeId="1" PostId="16769" RevisionGUID="24947dc2-db19-47b6-a7ea-fcd862bad9f6" CreationDate="2011-08-09T23:13:08.000" UserId="6999" Text="Why does my chicken get dry skin in the freezer?" />
  <row Id="35777" PostHistoryTypeId="3" PostId="16769" RevisionGUID="24947dc2-db19-47b6-a7ea-fcd862bad9f6" CreationDate="2011-08-09T23:13:08.000" UserId="6999" Text="&lt;chicken&gt;&lt;freezing&gt;" />
  <row Id="35778" PostHistoryTypeId="5" PostId="16700" RevisionGUID="39cb2263-d5b7-4d7e-a010-be1cbf47671f" CreationDate="2011-08-09T23:17:39.333" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="I don't own a food processor and because I don't have much storage in my apartment, I'm not entirely interested in purchasing one right now. &#xD;&#xA;&#xD;&#xA;Is it possible to create good hummus without a food processor? &#xD;&#xA;&#xD;&#xA;Would a blender be an alright substitute? " />
  <row Id="35779" PostHistoryTypeId="4" PostId="16700" RevisionGUID="39cb2263-d5b7-4d7e-a010-be1cbf47671f" CreationDate="2011-08-09T23:17:39.333" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="Is it possible to create good hummus without a food processor? " />
  <row Id="35780" PostHistoryTypeId="24" PostId="16700" RevisionGUID="39cb2263-d5b7-4d7e-a010-be1cbf47671f" CreationDate="2011-08-09T23:17:39.333" Comment="Proposed by 1685 approved by 41 edit id of 265" />
  <row Id="35781" PostHistoryTypeId="5" PostId="16729" RevisionGUID="48421396-9cbb-48cc-a0dd-214f402c0b9a" CreationDate="2011-08-09T23:18:03.530" UserId="1685" Comment="Clarified title (now reflects content of question), clarified question." Text="I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was.  I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget the name), using wonton wrappers in recent past as well with some success.  &#xD;&#xA;&#xD;&#xA;But my greatest anxiety in cooking (more than anything, including deeply cutting myself with a 12 inch dull blade when I am chopping) is working with this very thin fragile dough.&#xD;&#xA;&#xD;&#xA;Can I use a thicker dough for such a recipe?  Is it entirely necessary for the dough to be paper-thin?  Is it a taste thing?  Why is it necessary to use this dough for this type of appetizer / dish?" />
  <row Id="35782" PostHistoryTypeId="4" PostId="16729" RevisionGUID="48421396-9cbb-48cc-a0dd-214f402c0b9a" CreationDate="2011-08-09T23:18:03.530" UserId="1685" Comment="Clarified title (now reflects content of question), clarified question." Text="Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?" />
  <row Id="35783" PostHistoryTypeId="24" PostId="16729" RevisionGUID="48421396-9cbb-48cc-a0dd-214f402c0b9a" CreationDate="2011-08-09T23:18:03.530" Comment="Proposed by 1685 approved by 41 edit id of 266" />
  <row Id="35784" PostHistoryTypeId="2" PostId="16770" RevisionGUID="582c9506-508e-4581-944f-7d3a74403558" CreationDate="2011-08-09T23:46:14.023" UserId="6279" Text="applying cling wrap should work. If problems continue then you might want to invest in a vacuum sealer." />
  <row Id="35785" PostHistoryTypeId="2" PostId="16771" RevisionGUID="3ebe5618-8eb8-4904-8a4d-b8be945a29bb" CreationDate="2011-08-10T01:00:36.310" UserId="-1" Text="" />
  <row Id="35786" PostHistoryTypeId="2" PostId="16772" RevisionGUID="e89d1130-87d4-40fe-83fa-2f24c90f918a" CreationDate="2011-08-10T01:00:36.310" UserId="-1" Text="" />
  <row Id="35787" PostHistoryTypeId="2" PostId="16773" RevisionGUID="b08915fe-b28b-487c-99fc-e59fbe6398a4" CreationDate="2011-08-10T01:13:10.257" UserId="-1" Text="" />
  <row Id="35788" PostHistoryTypeId="2" PostId="16774" RevisionGUID="d2026197-117e-49ec-ba93-2743939b9ea8" CreationDate="2011-08-10T01:13:10.257" UserId="-1" Text="" />
  <row Id="35789" PostHistoryTypeId="2" PostId="16775" RevisionGUID="9df321a6-4611-4899-a8c1-aac922de4abc" CreationDate="2011-08-10T01:20:04.460" UserId="-1" Text="" />
  <row Id="35790" PostHistoryTypeId="2" PostId="16776" RevisionGUID="de4a3bef-d3b0-48bb-b357-801ad24850ac" CreationDate="2011-08-10T01:20:04.460" UserId="-1" Text="" />
  <row Id="35791" PostHistoryTypeId="6" PostId="14623" RevisionGUID="f421d15a-c796-4abb-bff8-d41a77de4f8f" CreationDate="2011-08-10T01:21:40.870" UserId="1887" Comment="Added appropriate tags that were missing in the original migrated question" Text="&lt;fruit&gt;&lt;cleaning&gt;&lt;washing&gt;" />
  <row Id="35792" PostHistoryTypeId="6" PostId="9063" RevisionGUID="2dfc101b-fa25-4db8-b597-27f79f68bdf5" CreationDate="2011-08-10T01:22:50.650" UserId="1887" Comment="Retagged from [tag:untagged] to [tag:choclate]" Text="&lt;chocolate&gt;" />
  <row Id="35793" PostHistoryTypeId="2" PostId="16777" RevisionGUID="2b267970-7b16-435f-adcf-440b8fafc2bb" CreationDate="2011-08-10T01:31:20.763" UserId="1887" Text="Your homemade salad dressings will certainly last longer than a few days in the refrigerator. According to [Still Tasty][1], you can keep homemade salad dressing for two weeks in the refrigerator. &#xD;&#xA;&#xD;&#xA;However, your salad dressing will separate if you do not include an emulsifier. A separated salad dressing just needs to be mixed up again, which may require warming the dressing if the fat begins to solidify. &#xD;&#xA;&#xD;&#xA;Common emulsifiers include [mustard powder, honey, and egg yolks][2] (although the last of these introduces its own problems in terms of health risks unless your salad dressing is heated). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com/fooditems/index/18235&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Emulsion#Emulsifier" />
  <row Id="35794" PostHistoryTypeId="2" PostId="16778" RevisionGUID="f30e035c-2d6b-45d0-9b66-1d58926f9837" CreationDate="2011-08-10T01:37:39.440" UserId="4489" Text="I've actually found a combination of both aluminum foil and clingfilm to give the best protection. The foil is most effective at preventing freezer burn, but does nothing to isolate odors.&#xD;&#xA;&#xD;&#xA;Since the freezer is so cold, you don't ordinarily smell much when you stick your head in there, but that doesn't mean that the odors don't spread about, and you'll notice it only once you thaw your chicken (or other food item). That's why I like to wrap my food in clingfilm as well, but more pertinent to your question, the foil is what you want to prevent freezer burn." />
  <row Id="35795" PostHistoryTypeId="6" PostId="16765" RevisionGUID="01fb85fa-e63f-46a2-b618-85e48e39179c" CreationDate="2011-08-10T01:40:35.367" UserId="4489" Comment="edited tags" Text="&lt;shopping&gt;&lt;language&gt;" />
  <row Id="35796" PostHistoryTypeId="2" PostId="16779" RevisionGUID="23156f59-758b-40e0-8ce6-bed02465bc0b" CreationDate="2011-08-10T01:44:20.170" UserId="1887" Text="Soft serve ice cream is soft because:&#xD;&#xA;&#xD;&#xA; 1. It's warmer than hard ice cream. According to [Wikipedia][1], it's generally made at about -4 C, rather than -15 C for hard ice cream. It's also served at a higher temperature -- [14 to 25 degrees F][2], compared to 5 to 7 degrees F for hard ice cream. &#xD;&#xA; 2. It contains more air. The technical term for air introduced during freezing is [overrun][3], and it's calculated based on the percent increase in volume of the ice cream. The more air, the fluffier and softer the mouth-feel. &#xD;&#xA; 3. It usually contains [less fat][4] than hard ice cream, which is mitigated by the soft creamy mouth-feel resulting from the warmer temperature. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;If you were to freeze soft ice cream, you'd lose the advantage of item 1. In addition, your freezer takes longer to freeze ice cream than an ice cream maker, which may result in ice crystals in the ice cream. Furthermore, once the soft ice cream chills to the freezer temperature (usually around 0F), the lower fat content may decrease the perceived creaminess, because of the information in item 3. &#xD;&#xA;&#xD;&#xA;Of course, having said all of that, I haven't tried the experiment, so I'd be interested in hearing first hand stories. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Soft_serve&#xD;&#xA;  [2]: http://www.nytimes.com/2008/07/23/dining/23soft.html&#xD;&#xA;  [3]: http://www.foodscience.uoguelph.ca/dairyedu/overrun.html&#xD;&#xA;  [4]: http://www.nytimes.com/2008/07/23/dining/23soft.html?pagewanted=2" />
  <row Id="35797" PostHistoryTypeId="2" PostId="16780" RevisionGUID="c6c23a81-17df-4a64-ab4a-b586ae0dd7a0" CreationDate="2011-08-10T02:04:03.010" UserId="7000" Text="We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely.&#xD;&#xA;&#xD;&#xA;The meat is brown and grilled on the outside, pinkish in the middle, vegetables are grilled-- but the meat ends up being not so tender.&#xD;&#xA;&#xD;&#xA;How can I make the Shish Kabobs tender?&#xD;&#xA;" />
  <row Id="35798" PostHistoryTypeId="1" PostId="16780" RevisionGUID="c6c23a81-17df-4a64-ab4a-b586ae0dd7a0" CreationDate="2011-08-10T02:04:03.010" UserId="7000" Text="How do you grill Shish Kabobs so they aren't so chewy?" />
  <row Id="35799" PostHistoryTypeId="3" PostId="16780" RevisionGUID="c6c23a81-17df-4a64-ab4a-b586ae0dd7a0" CreationDate="2011-08-10T02:04:03.010" UserId="7000" Text="&lt;meat&gt;" />
  <row Id="35800" PostHistoryTypeId="25" PostId="9407" RevisionGUID="b97bbd1e-5256-44b9-abed-ecfd1901a31e" CreationDate="2011-08-10T02:21:08.317" Comment="http://twitter.com/#!/StackCooking/status/101115835552251904" />
  <row Id="35801" PostHistoryTypeId="2" PostId="16781" RevisionGUID="59fe3a5c-f550-4061-acf0-c811236841bc" CreationDate="2011-08-10T03:21:02.840" UserId="5505" Text="Using a cut of meat without too much connective tissue will definitely help. Talk to your butcher about good options.&#xD;&#xA;&#xD;&#xA;A good marinade will help, too. You can add some meat tenderizer, or make fresh pineapple juice one of the marinade ingredients. Pineapple contains an enzyme that'll break down some of the connective tissue, but it has to be fresh -- canned juice will have been heated, destroying the enzyme." />
  <row Id="35802" PostHistoryTypeId="5" PostId="16781" RevisionGUID="404dc418-7cd4-4501-91be-bc1fa1902c35" CreationDate="2011-08-10T03:28:23.737" UserId="5505" Comment="added 333 characters in body" Text="Using a cut of meat without too much connective tissue will definitely help. Talk to your butcher about good options. Stew meat isn't the best choice; it contains a lot of connective tissue which breaks down during the long, slow stewing process. Grilling is too hot and quick to break down that tissue. If you do grill stew meat, lower temperature and longer cooking time may help some, but in that case you'll probably want to do the veggies separately.&#xD;&#xA;&#xD;&#xA;A good marinade will help. You can add some meat tenderizer, or make fresh pineapple juice one of the marinade ingredients. Pineapple contains an enzyme that'll break down some of the connective tissue, but it has to be fresh -- canned juice will have been heated, destroying the enzyme." />
  <row Id="35803" PostHistoryTypeId="25" PostId="16765" RevisionGUID="b0287571-6666-414a-9f65-87530acfa430" CreationDate="2011-08-10T04:21:08.527" Comment="http://twitter.com/#!/StackCooking/status/101146035631562753" />
  <row Id="35804" PostHistoryTypeId="2" PostId="16782" RevisionGUID="fbc124a6-8929-45cb-8577-bbc640471553" CreationDate="2011-08-10T04:27:25.770" UserId="3203" Text="What is a &quot;bad preservative&quot;?&#xD;&#xA;&#xD;&#xA;The main additive preservatives used today are ascorbic acid, citric acid, ethanol, salt, sodium nitrate (pink salt), sugar, and vinegar - all of which have been used for centuries, and other than with excessive use, are not seen as harmful&#xD;&#xA;&#xD;&#xA;Weird chemical preservatives are often only used with weird chemical ingredients, stick to basics and you'll be fine&#xD;&#xA;&#xD;&#xA;Pasteurisation, electrical pulse, and other heat treatments are used commercially and give products those amazing shelf live times. Without specific equipment and monitoring systems they are hard to reliable reproduce at home&#xD;&#xA;&#xD;&#xA;Your home made dressing will last long enough in the fridge for you to get bored with it and want a new flavour :-)&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35805" PostHistoryTypeId="5" PostId="784" RevisionGUID="b9997936-063b-49b5-8d7a-2a0ffc0a6510" CreationDate="2011-08-10T05:16:05.100" UserId="3596" Comment="tbsp is 20ml in Australia" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;* black beer (UK) is a malt liquor/fortified wine containing malt. &#xD;&#xA;* black beer (US, Germany), also called black lager or schwarzbier is a type of lager brewed with extremely dark malt. &#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') (20 mL in AU)&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;Related :&#xD;&#xA;&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="35806" PostHistoryTypeId="2" PostId="16783" RevisionGUID="8a03d6cd-a7d1-490a-89ee-fa43ed0842dc" CreationDate="2011-08-10T05:22:01.550" UserId="5505" Text="The name for what you're seeing is [freezer burn](http://en.wikipedia.org/wiki/Freezer_burn). It happens because water sublimates out of the exposed part of the meat while in the freezer, leaving it all dried out and unpleasant looking. To solve the problem, wrap your chicken (or anything else) tightly in plastic wrap, or place in freezer bags and press out all the air before sealing, and then freeze." />
  <row Id="35807" PostHistoryTypeId="25" PostId="1168" RevisionGUID="2f163862-13c3-4e66-adf5-528a49a4da1f" CreationDate="2011-08-10T06:21:07.973" Comment="http://twitter.com/#!/StackCooking/status/101176233169125378" />
  <row Id="35808" PostHistoryTypeId="2" PostId="16784" RevisionGUID="060b17c7-e414-4868-8484-f026d6c5383d" CreationDate="2011-08-10T08:02:36.407" UserId="6974" Text="Another thing you might want to try, is after you have put the pastry in the tin, then pop it in the refrigerator for 10 minutes or so (depending on the thickness of your pastry and the coldness of your fridge). &#xD;&#xA;&#xD;&#xA;That will get the pastry nice and cold so that it won't melt as quickly in the oven! " />
  <row Id="35809" PostHistoryTypeId="25" PostId="16780" RevisionGUID="97abd1ad-dffa-4de0-b75c-25cd5445b496" CreationDate="2011-08-10T08:21:08.497" Comment="http://twitter.com/#!/StackCooking/status/101206432510246912" />
  <row Id="35810" PostHistoryTypeId="25" PostId="16720" RevisionGUID="cca37c3c-2c66-40f1-bbb5-57111e8654f6" CreationDate="2011-08-10T10:21:08.877" Comment="http://twitter.com/#!/StackCooking/status/101236633575235584" />
  <row Id="35811" PostHistoryTypeId="25" PostId="16693" RevisionGUID="1e0cad3d-99c9-494c-9430-76f6520a7a7e" CreationDate="2011-08-10T12:21:08.977" Comment="http://twitter.com/#!/StackCooking/status/101266831091826688" />
  <row Id="35812" PostHistoryTypeId="2" PostId="16785" RevisionGUID="1d30241d-5d2f-4c5f-9931-42757f9e16b7" CreationDate="2011-08-10T13:38:38.770" UserId="6974" Text="I want to make a lemon tart but I want tins with straight walls, like the ones in this image:&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/nhBtm.jpg&#xD;&#xA;&#xD;&#xA;Does anyone know where I could buy them? I am in Australia so I need it to be shippable here." />
  <row Id="35813" PostHistoryTypeId="1" PostId="16785" RevisionGUID="1d30241d-5d2f-4c5f-9931-42757f9e16b7" CreationDate="2011-08-10T13:38:38.770" UserId="6974" Text="Where can I get a tart tin like these ones" />
  <row Id="35814" PostHistoryTypeId="3" PostId="16785" RevisionGUID="1d30241d-5d2f-4c5f-9931-42757f9e16b7" CreationDate="2011-08-10T13:38:38.770" UserId="6974" Text="&lt;baking&gt;&lt;lemon&gt;&lt;blind-baking&gt;" />
  <row Id="35815" PostHistoryTypeId="2" PostId="16786" RevisionGUID="9e011075-b2bd-4cdd-92fd-27dc50ae680b" CreationDate="2011-08-10T13:49:42.267" UserId="7003" Text="[JavaFlow][1], a company out of New Orleans (known for great coffee), makes a water cooler-type dispenser that uses cold-brewed coffee concentrate to dispense either iced or hot coffee (or cold/hot water) at the touch of a button. I work in an office of only 6 people and I've been trying to convince bossman to get one of these, but I'm pretty much the only person who drinks coffee all day, so no dice.&#xD;&#xA;&#xD;&#xA;I highly recommend the JavaFlow, and I recommend [Cool Brew][2] for the coffee concentrate. Cold-brewed coffee is so much better because it has none of the harsh, bitter acids that hot-brewing coffee releases from the grinds.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.javaflowllc.com/product_info.html&#xD;&#xA;  [2]: http://www.coolbrew.com/foodservices.html" />
  <row Id="35816" PostHistoryTypeId="2" PostId="16787" RevisionGUID="77d74734-d60b-48ad-8f8f-e1f1c468e523" CreationDate="2011-08-10T13:51:06.117" UserId="6791" Text="Also, they aren't as pretty with this strategy, but I've begun skewering my shish kabobs more in line with cooking time than for aesthetics.  So I will skewer all my meat together... &#xD;&#xA;&#xD;&#xA;This would allow you to cook your meat kabobs seperately and only until they are cooked rather than trying to get everything on the kabob to cook at the right time.  Admittedly, I know once you get really good at this, it's totally doable (to cook it all on the same skewer), but I'm not there, and it might make your life easier as well..." />
  <row Id="35817" PostHistoryTypeId="2" PostId="16788" RevisionGUID="ae6e0a74-dde7-4cbe-b55a-9185c2b22b99" CreationDate="2011-08-10T15:39:53.597" UserId="4777" Text="Living in a northerly climate, I have often speculated about how aboriginal people avoided diseases caused by vitamin deficiencies like scurvy (no imported citrus in those days.)&#xD;&#xA;&#xD;&#xA;According to [wikipedia][1],  the French explorer Jacques Cartier and his men were saved by the natives showing them how to &#xD;&#xA;&#xD;&#xA;&gt; boil the needles of the arbor vitae tree (Eastern White Cedar) to make&#xD;&#xA;&gt; a tea that was later shown to contain 50 mg of vitamin C per 100&#xD;&#xA;&gt; grams.&#xD;&#xA;&#xD;&#xA;Has any one ever made this concoction? The [instructions][2] at eHow seem pretty straight forward, but I am still a bit nervous about the whole thing. After reading a passage like&#xD;&#xA;&#xD;&#xA;&gt; If you have access to fresh, bright-green pine needles, you too can&#xD;&#xA;&gt; enjoy this unusual tea&#xD;&#xA;&#xD;&#xA;questions that occur to me like &quot;will any kind of pine's needles do, or are some poisonous&quot; have prevented me from experimenting. &#xD;&#xA;&#xD;&#xA;Inquiring minds need to know!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scurvy#Early_modern_era&#xD;&#xA;  [2]: http://www.ehow.com/how_2102192_pine-needle-tea.html" />
  <row Id="35818" PostHistoryTypeId="1" PostId="16788" RevisionGUID="ae6e0a74-dde7-4cbe-b55a-9185c2b22b99" CreationDate="2011-08-10T15:39:53.597" UserId="4777" Text="Has anyone ever made pine needle tea?" />
  <row Id="35819" PostHistoryTypeId="3" PostId="16788" RevisionGUID="ae6e0a74-dde7-4cbe-b55a-9185c2b22b99" CreationDate="2011-08-10T15:39:53.597" UserId="4777" Text="&lt;tea&gt;" />
  <row Id="35820" PostHistoryTypeId="2" PostId="16789" RevisionGUID="cb0d6982-f3c2-4af6-b3ed-3f863be6619e" CreationDate="2011-08-10T15:42:56.900" UserId="7005" Text="I'm trying to make some Apple pie in my microwave oven,it has grill, could you post some recipe? thanks" />
  <row Id="35821" PostHistoryTypeId="1" PostId="16789" RevisionGUID="cb0d6982-f3c2-4af6-b3ed-3f863be6619e" CreationDate="2011-08-10T15:42:56.900" UserId="7005" Text="is it possible to make Apple pie in Microwave oven which has a Grill?" />
  <row Id="35822" PostHistoryTypeId="3" PostId="16789" RevisionGUID="cb0d6982-f3c2-4af6-b3ed-3f863be6619e" CreationDate="2011-08-10T15:42:56.900" UserId="7005" Text="&lt;pie&gt;&lt;microwave&gt;" />
  <row Id="35823" PostHistoryTypeId="2" PostId="16790" RevisionGUID="98ebf096-0d04-478c-869e-757d2002fd9a" CreationDate="2011-08-10T16:20:38.033" UserId="218" Text="I've made white pine bark soup, which is made from the inner bark of the eastern white pine (&lt;a href=&quot;http://en.wikipedia.org/wiki/Eastern_White_Pine&quot;&gt;&lt;i&gt;Pinus Strobus&lt;/i&gt;&lt;/a&gt;). I did it for a wilderness survival course, years ago. Tasted like paint thinner, though I'm told that in a non-survival situation, you're supposed to keep changing out the water until it's nearly clear (obviously the water would be rich in leached nutrients, so don't do that if you're starving).&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.survivaltopics.com/survival/edible-pine-bark&quot;&gt;Here&lt;/a&gt; is a link to a guy who's pretty enthusiastic about the stuff. I don't know where you'd get the bark to experiment with that sort of soup (or chips??! I suppose he'd make &lt;a href=&quot;http://www.youtube.com/watch?v=UaUogmewRyc&quot;&gt;cereal&lt;/a&gt; out of it if given the opportunity), but the needles should be reasonably easy to gather.&#xD;&#xA;" />
  <row Id="35824" PostHistoryTypeId="5" PostId="16790" RevisionGUID="fe235a80-df5c-4b45-9042-c0b49717e3ca" CreationDate="2011-08-10T16:34:04.267" UserId="218" Comment="added 61 characters in body" Text="I've made white pine bark soup, which is made from the inner bark of the eastern white pine (&lt;a href=&quot;http://en.wikipedia.org/wiki/Eastern_White_Pine&quot;&gt;&lt;i&gt;Pinus Strobus&lt;/i&gt;&lt;/a&gt;). I did it for a wilderness survival course, years ago. Tasted like paint thinner, though I'm told that in a non-survival situation, you're supposed to keep changing out the water until it's nearly clear (obviously the water would be rich in leached nutrients, so don't do that if you're starving).&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.survivaltopics.com/survival/edible-pine-bark&quot;&gt;Here&lt;/a&gt; is a link to a guy who's pretty enthusiastic about the stuff. I don't know where you'd get the bark to experiment with that sort of soup (or chips??! I suppose he'd make &lt;a href=&quot;http://www.youtube.com/watch?v=UaUogmewRyc&quot;&gt;cereal&lt;/a&gt; out of it if given the opportunity), but the needles should be reasonably easy to gather for tea. I'm afraid my experience with it has stuck with me. &#xD;&#xA;" />
  <row Id="35825" PostHistoryTypeId="2" PostId="16791" RevisionGUID="16939926-980f-4307-bd72-054e3f8e8b28" CreationDate="2011-08-10T17:03:10.943" UserId="7007" Text="Unfortunately expiration dates change frequently, and regularly (or at least they should) as stores change their stock, so there isn't a database that keeps track of that.  If you're looking for a 'shelf life' or how long a product should last after it's production date, a lot of times you can find that information on the manufacturers' websites, or by calling them." />
  <row Id="35826" PostHistoryTypeId="2" PostId="16792" RevisionGUID="a7e80bb7-ca74-442f-b26d-0eef50d9483d" CreationDate="2011-08-10T17:11:19.107" UserId="6701" Text="I do this with my chicken every time.  Buy the bulk pack and portion out at home.  I portion into zipper top bags and lay the chicken inside neatly (single layer, flat as possible) and manually squeeze out all the air before zipping the top.  I am a little obsessive about trying to squeeze every last pocket of air out, but am too lazy/cheap to get out my vacuum sealer for chicken (save those bags for more expensive meats).  I defrost/use the chicken from 1-12 weeks later and haven't had any freezer burn in years." />
  <row Id="35827" PostHistoryTypeId="4" PostId="16788" RevisionGUID="4cf5b64a-ffbb-4d1f-b5a7-3f4563e86a05" CreationDate="2011-08-10T17:44:03.707" UserId="4777" Comment="edited title" Text="What are the safety considerations in making pine needle tea?" />
  <row Id="35828" PostHistoryTypeId="5" PostId="16790" RevisionGUID="5095e7c7-2064-4e97-9ead-9505ddddaa0c" CreationDate="2011-08-10T18:00:48.807" UserId="218" Comment="added 45 characters in body" Text="I've made white pine bark soup, which is made from the inner bark of the eastern white pine (&lt;a href=&quot;http://en.wikipedia.org/wiki/Eastern_White_Pine&quot;&gt;&lt;i&gt;Pinus Strobus&lt;/i&gt;&lt;/a&gt;). I did it for a wilderness survival course, years ago. Tasted like paint thinner, though I'm told that in a non-survival situation, you're supposed to keep changing out the water until it's nearly clear (obviously the water would be rich in leached nutrients, so don't do that if you're starving).&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.survivaltopics.com/survival/edible-pine-bark&quot;&gt;Here&lt;/a&gt; is a link to a guy who's pretty enthusiastic about the stuff. I don't know where you'd get the bark to experiment with that sort of soup (or chips??! I suppose he'd make &lt;a href=&quot;http://www.youtube.com/watch?v=UaUogmewRyc&quot;&gt;cereal&lt;/a&gt; out of it if given the opportunity), but the needles should be reasonably easy to gather for tea. I'm afraid my experience with it has stuck with me, so you'll pardon me if I don't try it myself.&#xD;&#xA;" />
  <row Id="35829" PostHistoryTypeId="25" PostId="16788" RevisionGUID="1410bb78-6928-486e-96d2-3a95cf7aa144" CreationDate="2011-08-10T18:21:09.723" Comment="http://twitter.com/#!/StackCooking/status/101357432856522753" />
  <row Id="35830" PostHistoryTypeId="2" PostId="16793" RevisionGUID="a66119af-e25f-4fa4-9165-4e87fde48d8c" CreationDate="2011-08-10T19:08:07.017" UserId="4817" Text="Crumbly paneer that does not hold together well can be caused by premature addition of the coagulent (lime juice or vinegar or any other acidic substance). Adding the acid **before** milk starts boiling can cause paneer to be crumbly. Make sure milk is boiling well, after which add the acid. Also, as others have pointed out, use whole milk and as much pressure as possible to squeeze out the water." />
  <row Id="35831" PostHistoryTypeId="25" PostId="16769" RevisionGUID="4bc9e2b7-13ac-41fe-a7b9-03887b660110" CreationDate="2011-08-10T20:21:09.950" Comment="http://twitter.com/#!/StackCooking/status/101387631711100931" />
  <row Id="35832" PostHistoryTypeId="2" PostId="16794" RevisionGUID="47eacf0d-a7d4-450e-b632-cbc08528d03f" CreationDate="2011-08-10T20:24:09.857" UserId="201" Text="You can sneak protein into past in the old school way:&#xD;&#xA;&#xD;&#xA;1. Boil noodles&#xD;&#xA;2. Lightly fry some garlic in olive oil and turn down to lowest setting&#xD;&#xA;3. Drain noodles, add to warm garlic/oil pan&#xD;&#xA;4. Add two eggs, and stir in&#xD;&#xA;5. Add salt/pepper to taste&#xD;&#xA;&#xD;&#xA;If the eggs scramble, the pan is too hot.  If it ends up slimy (instead of creamy), the pan is too cold.&#xD;&#xA;&#xD;&#xA;Tastes a lot like a cream sauce.&#xD;&#xA;&#xD;&#xA;Tip #2:&#xD;&#xA;&#xD;&#xA;Add one or two anchovies to the garlic (canned anchovies are cheap + contain protein/flavour/vitamins), and cook.  The anchovies break up in the oil (and disappear in the sauce).&#xD;&#xA;&#xD;&#xA;Tip #3:&#xD;&#xA;&#xD;&#xA;Add a can of chopped tomatoes to the anchovy (and skip the egg). No need for basil or oregano (though any green herb would make it taste better). Simmer the sauce while the noodles cook.  Splashing in some acid adds a fresh taste (lemon, lime, vinegar of any sort, Worcestershire, etc.) extends the flavour nicely. " />
  <row Id="35833" PostHistoryTypeId="2" PostId="16795" RevisionGUID="6ca1cfd3-1716-406f-a4e0-93940a6497fb" CreationDate="2011-08-10T20:50:08.267" UserId="2535" Text="I have been told that cedar, white and yellow pine, and many other variaties are safe in normal quantities and have high vitamin content. Some have supposed medicinal effect for headaches, such as cedar.  My advice is to look up &quot;tea&quot; or &quot;infusion&quot; with each type of needle you want to try so you can avoid a poisonous concoction.  As for white pine, I have made delicious tea for breakfast and for the canteen with it while camping and have survived so far.  It goes quite well with wild mint." />
  <row Id="35834" PostHistoryTypeId="5" PostId="784" RevisionGUID="ef0f57cf-e380-4700-a58d-898b3e366cdc" CreationDate="2011-08-10T21:24:45.260" UserId="67" Comment="added tinfoil, changed heading on tools, note about contributing to the wiki if rep is high enough" Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items if you have sufficient reputation. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;* black beer (UK) is a malt liquor/fortified wine containing malt. &#xD;&#xA;* black beer (US, Germany), also called black lager or schwarzbier is a type of lager brewed with extremely dark malt. &#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools / Equipment / Non-food items :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') (20 mL in AU)&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;* aluminum foil (US), aluminium foil (UK) is often referred to as tinfoil (US, UK), which had previously been in use for similar purposes.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="35835" PostHistoryTypeId="2" PostId="16796" RevisionGUID="51dce1e1-8453-42fd-a7ca-81aeae00f852" CreationDate="2011-08-10T21:39:29.697" UserId="4558" Text="a proper marinade helps, but if you want juicy soft meat there is no substitute for *fat*. The meat must have marbling and not come from an old animal. Also, scoring the meat before marinading helps the liquid penetrate.&#xD;&#xA;&#xD;&#xA;tenderizing chemicals like pinapple juice or papaya do work, but they can leave you with a mushy texture - not very appetizing. Experiment before you get a nickname and a place in the family history...&#xD;&#xA;" />
  <row Id="35836" PostHistoryTypeId="2" PostId="16797" RevisionGUID="34b3e7e6-b839-433b-ae6b-dc665068fbed" CreationDate="2011-08-10T21:41:59.817" UserId="4558" Text="mortar and pestle works perfectly. Watch out for your fingers, though. When the pestle gets all slippery it is pretty easy to hurt yourself.&#xD;&#xA;&#xD;&#xA;In a pinch, I have also used a heavy glass (think mojito) with a thick bottom as a pestle, and a plastic bowl as a mortar. Messy, but when you *must* have hummus messiness is just a detail." />
  <row Id="35837" PostHistoryTypeId="2" PostId="16798" RevisionGUID="db545b8b-2be6-410c-84f1-ad92423cc358" CreationDate="2011-08-10T22:09:06.390" UserId="7012" Text="Try tilapia - you can definitely get it at Tesco and Waitrose now and possibly other supermarkets too. It has small, thin fillets like seabass, has a nice delicate flavour and is not expensive. " />
  <row Id="35838" PostHistoryTypeId="25" PostId="16638" RevisionGUID="c835d507-c5f9-4516-8bef-e5adb0916c8e" CreationDate="2011-08-10T22:21:10.847" Comment="http://twitter.com/#!/StackCooking/status/101417835569483776" />
  <row Id="35839" PostHistoryTypeId="2" PostId="16799" RevisionGUID="4083c281-4a4b-4905-9dc2-b726bc208b7e" CreationDate="2011-08-10T23:48:54.187" UserId="6279" Text="I have found a pin style meat tenderizer (before you cube or marinade the meat) to be very helpful in using a cuts that might otherwise prove &quot;too chewy&quot;.[This model is on Amazon][1]&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;Once penetrated by this type of tenderizer a good  marinade (BEER) will work wonders on those connective tissues. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Deni-MT45-Meat-Tenderizer-Blade/dp/B002R0FRHC/ref=sr_1_2?ie=UTF8&amp;qid=1313020059&amp;sr=8-2&#xD;&#xA;  [2]: http://i.stack.imgur.com/iFMWn.png" />
  <row Id="35840" PostHistoryTypeId="4" PostId="16709" RevisionGUID="322fc3ee-8512-4969-8343-2c8d2c1d56cc" CreationDate="2011-08-11T00:13:59.163" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="What is the best type of wood for a French rolling pin?" />
  <row Id="35841" PostHistoryTypeId="24" PostId="16709" RevisionGUID="322fc3ee-8512-4969-8343-2c8d2c1d56cc" CreationDate="2011-08-11T00:13:59.163" Comment="Proposed by 1685 approved by 41 edit id of 264" />
  <row Id="35842" PostHistoryTypeId="5" PostId="16773" RevisionGUID="01692a97-62d0-48b9-b435-b340fa6f9f6f" CreationDate="2011-08-11T00:14:26.747" UserId="1887" Comment="added 436 characters in body" Text="This tag is for questions related to equipment, technique, tools, or other aspects of cooking on a grill. Most often, this will relate to outdoor barbecue-type cooking on gas or charcoal grills, although the tag is also used for foods such as grilled cheese. &#xD;&#xA;&#xD;&#xA;If you have a question about improving or adapting a particular recipe, please cross-tag with the relevant other topic(s), such as [tag:pork], [tag:ribs], or [tag:smoking]. " />
  <row Id="35843" PostHistoryTypeId="24" PostId="16773" RevisionGUID="01692a97-62d0-48b9-b435-b340fa6f9f6f" CreationDate="2011-08-11T00:14:26.747" Comment="Proposed by 1887 approved by 41 edit id of 270" />
  <row Id="35844" PostHistoryTypeId="5" PostId="16774" RevisionGUID="06a1cd50-7064-48da-9f24-22cc8f856193" CreationDate="2011-08-11T00:14:37.760" UserId="1887" Comment="added 93 characters in body" Text="A dry heat cooking method using direct heat, most often from open flames or charcoal embers. " />
  <row Id="35845" PostHistoryTypeId="24" PostId="16774" RevisionGUID="06a1cd50-7064-48da-9f24-22cc8f856193" CreationDate="2011-08-11T00:14:37.760" Comment="Proposed by 1887 approved by 41 edit id of 271" />
  <row Id="35846" PostHistoryTypeId="5" PostId="16776" RevisionGUID="3e732b88-24cc-4a31-bcdd-75aa73298f67" CreationDate="2011-08-11T00:17:58.893" UserId="1887" Comment="added 97 characters in body" Text="This tag is used for recipes in which no animal flesh or byproducts of animal carcasses are used." />
  <row Id="35847" PostHistoryTypeId="24" PostId="16776" RevisionGUID="3e732b88-24cc-4a31-bcdd-75aa73298f67" CreationDate="2011-08-11T00:17:58.893" Comment="Proposed by 1887 approved by -1 edit id of 273" />
  <row Id="35848" PostHistoryTypeId="5" PostId="16776" RevisionGUID="54e1be12-4939-45cf-835f-5c0b92d95749" CreationDate="2011-08-11T00:17:58.957" UserId="41" Comment="deleted 40 characters in body" Text="Topics around cooking without animal flesh or byproducts." />
  <row Id="35849" PostHistoryTypeId="5" PostId="16775" RevisionGUID="7b168e4f-b75f-4838-a20b-29a35fe61737" CreationDate="2011-08-11T00:35:29.723" UserId="1887" Comment="added 489 characters in body" Text="Vegetarians vary enormously in what they are comfortable eating. The most common U.S. definition involves abstaining from any food product that requires killing the animal from which the food product is made. Unlike [tag:vegan] food, vegetarian food usually has no restriction on the use of food products made from animal byproducts such as milk, eggs, or honey. &#xD;&#xA;&#xD;&#xA;Please specify in your question how you are defining vegetarian, since the definition above is by no means the only one.  " />
  <row Id="35850" PostHistoryTypeId="24" PostId="16775" RevisionGUID="7b168e4f-b75f-4838-a20b-29a35fe61737" CreationDate="2011-08-11T00:35:29.723" Comment="Proposed by 1887 approved by -1 edit id of 272" />
  <row Id="35851" PostHistoryTypeId="5" PostId="16775" RevisionGUID="cb652f84-60c4-43b0-8515-65815c669870" CreationDate="2011-08-11T00:35:29.817" UserId="41" Comment="added 11 characters in body" Text="Vegetarians vary enormously in what they are comfortable eating, so please specify your preferences in the question.&#xD;&#xA;&#xD;&#xA;The most common U.S. definition involves abstaining from any food product that requires animal slaughter. This normally means *lacto-ovo vegetarian*, which, unlike [tag:vegan] food, places no restriction on the consumption of other animal products such as milk, eggs, or honey.&#xD;&#xA;&#xD;&#xA;Questions that do not specify a subtype of vegetarianism will normally be interpreted as lacto-ovo." />
  <row Id="35852" PostHistoryTypeId="5" PostId="16772" RevisionGUID="adf9f4e4-a258-4d15-9e83-d340eb5084ad" CreationDate="2011-08-11T00:36:08.503" UserId="1887" Comment="added 29 characters in body" Text="Moooo! Flesh from adult cows!" />
  <row Id="35853" PostHistoryTypeId="24" PostId="16772" RevisionGUID="adf9f4e4-a258-4d15-9e83-d340eb5084ad" CreationDate="2011-08-11T00:36:08.503" Comment="Proposed by 1887 approved by 41 edit id of 269" />
  <row Id="35854" PostHistoryTypeId="5" PostId="16771" RevisionGUID="f49c2538-19d4-45ec-8cdd-08dd117ba92c" CreationDate="2011-08-11T00:36:13.917" UserId="1887" Comment="added 91 characters in body" Text="This tag is for questions related to the selection or preparation of meat from adult cows. " />
  <row Id="35855" PostHistoryTypeId="24" PostId="16771" RevisionGUID="f49c2538-19d4-45ec-8cdd-08dd117ba92c" CreationDate="2011-08-11T00:36:13.917" Comment="Proposed by 1887 approved by 41 edit id of 268" />
  <row Id="35856" PostHistoryTypeId="4" PostId="16011" RevisionGUID="820a3776-86d1-414a-89ea-fb024acdd219" CreationDate="2011-08-11T00:36:17.863" UserId="1685" Comment="Clarified title." Text="What do green spots on the inside of a butternut squash indicate?" />
  <row Id="35857" PostHistoryTypeId="24" PostId="16011" RevisionGUID="820a3776-86d1-414a-89ea-fb024acdd219" CreationDate="2011-08-11T00:36:17.863" Comment="Proposed by 1685 approved by 41 edit id of 267" />
  <row Id="35858" PostHistoryTypeId="10" PostId="16746" RevisionGUID="5acddd6a-82a0-4d39-9452-55938a1a53fc" CreationDate="2011-08-11T00:48:15.927" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="35859" PostHistoryTypeId="6" PostId="16780" RevisionGUID="6eb4e9d2-e7b7-4528-8ed5-57de5d453e58" CreationDate="2011-08-11T00:57:15.577" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;grilling&gt;" />
  <row Id="35860" PostHistoryTypeId="6" PostId="16700" RevisionGUID="9143703f-655c-4252-9bff-f1b30213bb38" CreationDate="2011-08-11T00:57:30.077" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;middle-eastern-cuisine&gt;&lt;hummus&gt;" />
  <row Id="35861" PostHistoryTypeId="6" PostId="16711" RevisionGUID="ffb03e3e-5389-4d09-81da-a5f486350314" CreationDate="2011-08-11T00:58:21.047" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;pasta&gt;&lt;spaghetti&gt;" />
  <row Id="35862" PostHistoryTypeId="25" PostId="16628" RevisionGUID="4ba1848b-512a-4163-a8b2-03ca44e9454c" CreationDate="2011-08-11T02:21:12.490" Comment="http://twitter.com/#!/StackCooking/status/101478238387318784" />
  <row Id="35863" PostHistoryTypeId="5" PostId="784" RevisionGUID="f89e4f86-ac49-4839-9313-dd2072534acb" CreationDate="2011-08-11T02:22:38.430" UserId="41" Comment="Reputation is not necessary; those who can't edit can still suggest edits." Text="This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc.&#xD;&#xA;&#xD;&#xA;It's a community wiki, so feel free to edit and clarify or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary, especially if you're not sure what a term means.&#xD;&#xA;&#xD;&#xA;Vegetables:&#xD;&#xA;&#xD;&#xA;* eggplant (US) is an aubergine (UK)&#xD;&#xA;* zucchini (US) is a courgette (UK)&#xD;&#xA;* summer squash (US) are members of the squash family with a short storage life that are typically harvested before full maturity; typically available starting in the spring and summer; includes zucchini, yellow and crookneck squash&#xD;&#xA;* winter squash (US) are members of the squash family that are allowed to reach full maturity before harvesting; typically available in the fall; includes pumpkin, acorn and butternut squash,&#xD;&#xA;* arugula (US) is rocket (UK)&#xD;&#xA;* rutabaga (US) is swede (UK) but also called turnip in some parts of the UK ([Wikipedia][1])&#xD;&#xA;* endive (US) is chicory (Belgium, perhaps others)&#xD;&#xA;* capsicum / bell pepper (US) is a pepper (UK)&#xD;&#xA;* seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. Here's the article from Wikipedia. ([Edible seaweed][2])&#xD;&#xA;&#xD;&#xA;Herbs &amp; Spices:&#xD;&#xA;&#xD;&#xA;* kosher salt (US) might go by other names? [(ref)][3] (flake salt?)&#xD;&#xA;* coriander (UK) tends to refer to the leaf (cilantro in the US), unless qualified as 'coriander seed'.  May be qualified as 'fresh coriander' or 'green coriander'.  'Ground coriander' is always the seed.&#xD;&#xA;* coriander (US) refers to the seed&#xD;&#xA;&#xD;&#xA;Baked Goods:&#xD;&#xA;&#xD;&#xA;* cookies (US, CA) are biscuits (UK)&#xD;&#xA;* biscuits (UK) also refers to digestive biscuits, which are cookie shaped but more similar to a sweet cracker like the graham cracker (US, CA)&#xD;&#xA;* biscuits (US, CA) are similar to a scone (UK), and usually neither sweet nor savoury&#xD;&#xA;* bisquit (Germany, no plural) is sponge cake (US)&#xD;&#xA;* muffin (US) is a quick bread (typically using the 'muffin method') baked in forms used for cupcakes&#xD;&#xA;* muffin (UK) is english muffin (US), a yeast leavened flat-ish bread, cooked on a griddle with a ring form. &#xD;&#xA;* scone (US, CA) tends to be sweeter than a scone (UK)&#xD;&#xA;* pancake (US, CA) generally refers to puffy item made from a thick leavened batter &#xD;&#xA;* pancake (US) can also be called hotcakes, griddlecakes, or flapjacks&#xD;&#xA;* pancake (UK) are made from a thinner unleavened batter, with a result a little thicker than a french crêpe.&#xD;&#xA;* drop scone (UK) is similar to a (US, CA) pancake&#xD;&#xA;* flapjack (US) is the same thing as a pancake&#xD;&#xA;* flapjack (UK) is a baked square usually consisting of sugar/honey, butter, and oats&#xD;&#xA;* frosting (US) is icing (UK, CA)&#xD;&#xA;* frosting (US) typically has air whipped into it, while icing (US) doesn't and dries harder&#xD;&#xA;&#xD;&#xA;Meats: &#xD;&#xA;&#xD;&#xA;* ground beef (US) is minced beef (AU, UK)&#xD;&#xA;* Canadian bacon (US) is also back bacon (from the loin)&#xD;&#xA;* bacon (CA, US) is streaky bacon (UK) (from the belly)&#xD;&#xA;* bacon (UK) unless qualified is most likely back bacon.&#xD;&#xA;* pork rinds (US) are scratchings (UK) and crackling (AU,NZ)&#xD;&#xA;* names of cuts of meat in the US may differ from other countries.  See wikipedia for [images of US and British names of regions][4]&#xD;&#xA;&#xD;&#xA;Milk products:&#xD;&#xA;&#xD;&#xA;* single cream (UK) = cream with 5% butterfat&#xD;&#xA;* double cream (UK) = cream with 48% butterfat&#xD;&#xA;* half-and-half (US) = a mix of half cream, half milk (about 12.5% butterfat)&#xD;&#xA;* whipping cream (CA) = cream with 35% milk fat&#xD;&#xA;* table cream (CA) = cream with 18% milk fat&#xD;&#xA;&#xD;&#xA;Sugar:&#xD;&#xA;&#xD;&#xA;* granulated sugar (US, CA) is table sugar (UK)&#xD;&#xA;* powdered sugar or confectioners sugar (US) is icing sugar (UK, CA)&#xD;&#xA;* superfine sugar (US) is caster sugar (UK, NZ)&#xD;&#xA;* unless otherwise qualified, sugar (US, CA) is granulated sugar&#xD;&#xA;&#xD;&#xA;Other Food / Ingredients:&#xD;&#xA;&#xD;&#xA;* dessert (US) is pudding, sweet, dessert or afters (UK, depending on region and social class)&#xD;&#xA;* pudding (US) is roughly equiv. to custard (UK)&#xD;&#xA;* jello (US; brand name issues) is jelly (UK)&#xD;&#xA;* jelly (US) is seedless jam (UK)  (see answer below for details)&#xD;&#xA;* fries (US, abbr. for french fries) are chips (UK)&#xD;&#xA;* chips (UK) are steak fries (US)&#xD;&#xA;* chips (US) are crisps (UK)&#xD;&#xA;* cornstarch (US) is cornflour (UK)&#xD;&#xA;* corn flour (US; aka masa harina/fine corn meal) is cornflour (UK)&#xD;&#xA;* [liquid smoke][5] (US) is condensed smoke, used as a flavoring.&#xD;&#xA;* black beer (UK) is a malt liquor/fortified wine containing malt. &#xD;&#xA;* black beer (US, Germany), also called black lager or schwarzbier is a type of lager brewed with extremely dark malt. &#xD;&#xA;&#xD;&#xA;Cooking methods:&#xD;&#xA;&#xD;&#xA;* broiling (US) is grilling (AU,UK)&#xD;&#xA;* grilling (US) is barbecuing (AU)&#xD;&#xA;* barbecuing (US) is slow cooking using wood or charcoal to impart smoke to the food&#xD;&#xA;&#xD;&#xA;Tools / Equipment / Non-food items :&#xD;&#xA;&#xD;&#xA;* parchment paper (US, CA) is greaseproof paper (Ireland/ UK, NZ)&#xD;&#xA;* teaspoon (US,UK, CA) is 5 mL  (note: abbreviated 't' or 'tsp')&#xD;&#xA;* dessert spoon (UK) is 10 mL&#xD;&#xA;* tablespoon (US,UK, CA) is 15 mL (note: abbreviated 'T', 'TB', or 'tbsp') (20 mL in AU)&#xD;&#xA;* stove (US, CA) is also range (US, CA) and hob (UK)&#xD;&#xA;* crock pot (US; brand name issues) is a slow cooker (US,UK).  Also slo-cooker (UK; brand name issues) &#xD;&#xA;* food processor (US, CA) is sometimes a magimix (UK; brand name issues)&#xD;&#xA;* canned items (US) are tinned (UK)&#xD;&#xA;* recipe (US) is sometimes called a receipt in other areas and in older usage (pre-20th century).&#xD;&#xA;* receipt (US, modern usage) is &quot;[a written acknowledgment of having received a specified amount of money, goods, etc.][6]&quot;&#xD;&#xA;* aluminum foil (US), aluminium foil (UK) is often referred to as tinfoil (US, UK), which had previously been in use for similar purposes.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Rutabaga#Etymology&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [3]: http://cooking.stackexchange.com/questions/183/cutting-boards-what-are-some-general-tips-on-purchasing-and-using-a-cutting-boar/685#685&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Category:Cuts_of_beef&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Liquid_smoke&#xD;&#xA;  [6]: http://dictionary.reference.com/browse/receipt" />
  <row Id="35864" PostHistoryTypeId="2" PostId="16800" RevisionGUID="eea6b3d5-4f4e-4f82-90bd-0bd383a7ef5d" CreationDate="2011-08-11T02:50:14.700" UserId="4145" Text="I have a box full of clementines. Can I make orange juice in a blender?" />
  <row Id="35865" PostHistoryTypeId="1" PostId="16800" RevisionGUID="eea6b3d5-4f4e-4f82-90bd-0bd383a7ef5d" CreationDate="2011-08-11T02:50:14.700" UserId="4145" Text="Can you make orange juice with a blender?" />
  <row Id="35866" PostHistoryTypeId="3" PostId="16800" RevisionGUID="eea6b3d5-4f4e-4f82-90bd-0bd383a7ef5d" CreationDate="2011-08-11T02:50:14.700" UserId="4145" Text="&lt;juice&gt;" />
  <row Id="35867" PostHistoryTypeId="6" PostId="16800" RevisionGUID="8c82d552-8351-4550-ada0-380f6c617a88" CreationDate="2011-08-11T03:05:20.263" UserId="41" Comment="edited tags" Text="&lt;blender&gt;&lt;juice&gt;&lt;oranges&gt;" />
  <row Id="35868" PostHistoryTypeId="2" PostId="16801" RevisionGUID="f4dcdf75-14f9-4688-9c6d-102806788e4b" CreationDate="2011-08-11T03:14:31.217" UserId="41" Text="Sure, you can juice with a blender, as long as (a) the blender is of reasonably good quality and (b) you're not expecting the same kind of yield or quality you'd get with a juicer (electric or manual).  You'll also need a very fine strainer, or cheesecloth if you're like me and hate any amount of pulp.&#xD;&#xA;&#xD;&#xA;You'll have to peel them first, and try to remove the pips as well (clementines shouldn't have very many, and might even be totally seedless).  The pith is less of an issue - some people remove it, some people don't, it's a matter of personal preference.  Once the oranges have been &quot;cleaned&quot;, start blending them on the lowest speed and gradually bring it up to high.  Oranges should have enough juice to blend on their own, but regardless of what fruit you use, be prepared to add water if the blender doesn't seem to be doing much.&#xD;&#xA;&#xD;&#xA;Once you've got a fairly consistent purée, pass it through the strainer and mash the pulp against it with the back of a spoon or the bottom of a glass jar.  There's your juice.  You can throw some pulp (purée) back in if you like that texture.&#xD;&#xA;&#xD;&#xA;Fruit purée from a blender doesn't really have the best flavour - it tends to turn out somewhat bitter - so you'll probably want to add a *small* amount of sugar and/or citric acid to compensate." />
  <row Id="35869" PostHistoryTypeId="2" PostId="16802" RevisionGUID="a3098324-cd6c-4a34-9ca2-f740eb24731f" CreationDate="2011-08-11T03:17:10.323" UserId="6791" Text="I would avoid that.  Orange juice is normally simply squeezed.  I would simply halve them and squeeze them.  If you were to blend it and if you happened to get seeds in there then when you turn on the blender it will puree it which would add a funny taste to the juice.&#xD;&#xA;&#xD;&#xA;Was your intent to get extra pulp or to just speed up the process?" />
  <row Id="35870" PostHistoryTypeId="2" PostId="16803" RevisionGUID="54963d64-339f-426d-b1c5-3564ac7014a0" CreationDate="2011-08-11T03:39:21.473" UserId="6260" Text="I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gotten have come from not washing down the sides of the pan, but transferring the mixture to a new pan instead.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="35871" PostHistoryTypeId="1" PostId="16803" RevisionGUID="54963d64-339f-426d-b1c5-3564ac7014a0" CreationDate="2011-08-11T03:39:21.473" UserId="6260" Text="Why does my fudge always set up like a rock?" />
  <row Id="35872" PostHistoryTypeId="3" PostId="16803" RevisionGUID="54963d64-339f-426d-b1c5-3564ac7014a0" CreationDate="2011-08-11T03:39:21.473" UserId="6260" Text="&lt;candy&gt;" />
  <row Id="35873" PostHistoryTypeId="2" PostId="16804" RevisionGUID="e326fc04-f6fe-4bb5-a803-9ab5aae4f445" CreationDate="2011-08-11T03:42:04.130" UserId="6966" Text="Can china grass be substituted in place of gelatin when making pudding?&#xD;&#xA;or is there any other ingredient i could use as a substitute that could give me better results? &#xD;&#xA;=L" />
  <row Id="35874" PostHistoryTypeId="1" PostId="16804" RevisionGUID="e326fc04-f6fe-4bb5-a803-9ab5aae4f445" CreationDate="2011-08-11T03:42:04.130" UserId="6966" Text="China grass instead of Gelatin" />
  <row Id="35875" PostHistoryTypeId="3" PostId="16804" RevisionGUID="e326fc04-f6fe-4bb5-a803-9ab5aae4f445" CreationDate="2011-08-11T03:42:04.130" UserId="6966" Text="&lt;substitutions&gt;&lt;gelatin&gt;" />
  <row Id="35876" PostHistoryTypeId="2" PostId="16805" RevisionGUID="e0968d73-d57b-43cb-8681-e5b1bbda782f" CreationDate="2011-08-11T03:50:49.987" UserId="6791" Text="What you're seeing is crystalization.  Fudge is such a picky animal.  Here is a site called the Science of Cooking that walks through exactly how to avoid grainy fudge:&#xD;&#xA;&#xD;&#xA;http://www.exploratorium.edu/cooking/candy/recipe-fudge.html#" />
  <row Id="35877" PostHistoryTypeId="25" PostId="16432" RevisionGUID="667f0afc-90ea-4fc7-b126-58c7ab8321a8" CreationDate="2011-08-11T04:21:12.980" Comment="http://twitter.com/#!/StackCooking/status/101508441658499072" />
  <row Id="35878" PostHistoryTypeId="2" PostId="16806" RevisionGUID="b4eaa71f-713f-4d22-b904-913acccbe7f2" CreationDate="2011-08-11T06:49:17.327" UserId="4638" Text="Yesterday, I had a can of alcohol free beer which tasted almost like normal beer, just without the alcohol bite. Practically any other alcohol free beer I've had has a different taste. They all are slightly sweet (but not with a sucrose sweetness) and remind me very much of the taste of young corn, specifically the white liquid contained in the raw kernels before the corn is ripe. This happens with beer which contains enough hops and no corn at all (brewed by Reinheitsgebot), while alcoholic beer which actually contains corn (like Tuborg) doesn't have that taste. I am talking about regular light lager here, not the strongly malted dark beers which turn sweet with caramel products. &#xD;&#xA;&#xD;&#xA;I think that young corn is sweet because of its glucose, which converts to starch while ripening. Is it glucose which makes the alcohol free beer sweet? If yes, does it ferment in the alcoholic beer, or is it still there, but covered by the alcohol taste? Or is my sense of taste misleading me? " />
  <row Id="35879" PostHistoryTypeId="1" PostId="16806" RevisionGUID="b4eaa71f-713f-4d22-b904-913acccbe7f2" CreationDate="2011-08-11T06:49:17.327" UserId="4638" Text="What makes alcohol-free beer sweet?" />
  <row Id="35880" PostHistoryTypeId="3" PostId="16806" RevisionGUID="b4eaa71f-713f-4d22-b904-913acccbe7f2" CreationDate="2011-08-11T06:49:17.327" UserId="4638" Text="&lt;food-science&gt;&lt;beer&gt;" />
  <row Id="35881" PostHistoryTypeId="25" PostId="16800" RevisionGUID="f0a57c1a-b14c-4819-951e-ceb787b343bc" CreationDate="2011-08-11T08:21:12.603" Comment="http://twitter.com/#!/StackCooking/status/101568838105169920" />
  <row Id="35882" PostHistoryTypeId="25" PostId="16803" RevisionGUID="3ba579b9-2bb0-46e8-8898-a1f704075257" CreationDate="2011-08-11T10:21:12.913" Comment="http://twitter.com/#!/StackCooking/status/101599037534375937" />
  <row Id="35883" PostHistoryTypeId="2" PostId="16807" RevisionGUID="2d93675b-446c-4f2e-bb9b-cae3664608ac" CreationDate="2011-08-11T10:47:00.400" UserId="6615" Text="In Scotland we make a kind of fudge that is deliberatly hard and crystallised known as [Tablet][1]. This was a popular treat when I was growing up. Essencially the recipe for tablet, soft fudge, toffee and caramel are quite similar. The difference is made by how you cook and treat the mix as it cools.&#xD;&#xA;&#xD;&#xA;Essentially you need to know about [sugar boiling points][2]. There are two important levels used: soft boil, and hard boil. My cook books suggest using a sugar thermometer to get the perfect boil but I've never found a sugar thermometer in the shops. Instead I rely on a great deal of practice, the colour, the texture and the drip of the mix to gage how hot the sugar is.&#xD;&#xA;&#xD;&#xA;In a soft boil (234–240 °F or 112–115 °C), if you drip the mix onto a very cold surface or into cold water, then touch the drip with your finger, it will be soft like caramel.&#xD;&#xA;&#xD;&#xA;In a hard boil (250–266 °F or 121–130 °C), dripping again onto a cold surface or into cold water, then touching the drip with your finger, it will be firmer or even hard.&#xD;&#xA;&#xD;&#xA;For caramel and fudge you go to a soft boil then cool. For tablet and toffee you go to a hard boil.&#xD;&#xA;&#xD;&#xA;The next part is the cooling. This is equally important as the boiling. The faster you cool the mix the smaller the crystals become. The slower, the larger. If you want a caramel or a toffee, you must avoid agitating the mix as it cools. For fudge you should stir the gently as it cools slightly before pouring onto the try. For tablet, the mix should be vigorously stirred until stiff then poured onto a try.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tablet_%28confectionery%29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Soft-ball_stage#Sugar_stages" />
  <row Id="35884" PostHistoryTypeId="25" PostId="16804" RevisionGUID="c28fee2c-a68c-41cb-a54b-52d4cfd63c35" CreationDate="2011-08-11T12:21:12.970" Comment="http://twitter.com/#!/StackCooking/status/101629236527378432" />
  <row Id="35885" PostHistoryTypeId="2" PostId="16808" RevisionGUID="89360925-0647-4290-90eb-f8909bf3f7db" CreationDate="2011-08-11T12:30:27.307" UserId="7017" Text="I always find myself buying chanterelles because I really like them when I eat them somewhere where the chef knew what he/she was doing. I always end up with an inedible mess -- or at least something that is significantly less tasty than what I expected.&#xD;&#xA;&#xD;&#xA;Clarification: I'm not looking for a recipe that uses chanterelles, but the basic technique to prepare the mushrooms themselves." />
  <row Id="35886" PostHistoryTypeId="1" PostId="16808" RevisionGUID="89360925-0647-4290-90eb-f8909bf3f7db" CreationDate="2011-08-11T12:30:27.307" UserId="7017" Text="How to prepare chanterelles?" />
  <row Id="35887" PostHistoryTypeId="3" PostId="16808" RevisionGUID="89360925-0647-4290-90eb-f8909bf3f7db" CreationDate="2011-08-11T12:30:27.307" UserId="7017" Text="&lt;preparation&gt;&lt;mushrooms&gt;" />
  <row Id="35888" PostHistoryTypeId="2" PostId="16809" RevisionGUID="3ef4fcad-69bb-43cc-b98b-3e890b0ca1f9" CreationDate="2011-08-11T14:20:16.020" UserId="7018" Text="The biggest reason why your tomato sauce is acidic is because of citric acid. Companies add this crap to their tomato sauce because they pick tomatoes when they are not yet ripe and it helps the ripening process in the can. The biggest way to rid yourself of the acidity is to buy tomatoes that don't have citric acid in the ingredients on the  label, then if you want to add sugar or whatever else you can.&#xD;&#xA;&#xD;&#xA;[This tomato][1] doesn't have citric acid and if you don't like whole tomatoes, just cook them on low for a long time (30 minutes or so). As they cook the whole tomatoes will break down and you can take a fork or potato masher to puree them more. Enjoy! &#xD;&#xA;&#xD;&#xA;Oh yea, tomatoes without the citric acid are going to be more expensive because they are better tasting and more ripe.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cybercucina.com/ccdocs/products/SM5012.html" />
  <row Id="35889" PostHistoryTypeId="25" PostId="16808" RevisionGUID="e7661048-6c37-49fa-8706-81d85823465b" CreationDate="2011-08-11T14:21:12.727" Comment="http://twitter.com/#!/StackCooking/status/101659435629424641" />
  <row Id="35890" PostHistoryTypeId="5" PostId="16807" RevisionGUID="dce361ed-cc0b-434e-bbae-9d0bca31f329" CreationDate="2011-08-11T14:39:02.783" UserId="6615" Comment="Add colour indicators." Text="In Scotland we make a kind of fudge that is deliberatly hard and crystallised known as [Tablet][1]. This was a popular treat when I was growing up. Essencially the recipe for tablet, soft fudge, toffee and caramel are quite similar. The difference is made by how you cook and treat the mix as it cools.&#xD;&#xA;&#xD;&#xA;Essentially you need to know about [sugar boiling points][2]. There are two important levels used: soft boil, and hard boil. My cook books suggest using a sugar thermometer to get the perfect boil but I've never found a sugar thermometer in the shops. Instead I rely on a great deal of practice, the colour, the texture and the drip of the mix to gage how hot the sugar is.&#xD;&#xA;&#xD;&#xA;In a soft boil (234–240 °F or 112–115 °C), if you drip the mix onto a very cold surface or into cold water, then touch the drip with your finger, it will be soft like caramel. Additionally the colour will change from cream to yellow/tan.&#xD;&#xA;&#xD;&#xA;In a hard boil (250–266 °F or 121–130 °C), dripping again onto a cold surface or into cold water, then touching the drip with your finger, it will be firmer or even hard. The colour will darken slightly to a dark yellow or light brown.&#xD;&#xA;&#xD;&#xA;For caramel and fudge you go to a soft boil then cool. For tablet and toffee you go to a hard boil.&#xD;&#xA;&#xD;&#xA;The next part is the cooling. This is equally important as the boiling. The faster you cool the mix the smaller the crystals become. The slower, the larger. If you want a caramel or a toffee, you must avoid agitating the mix as it cools. For fudge you should stir the gently as it cools slightly before pouring onto the try. For tablet, the mix should be vigorously stirred until stiff then poured onto a try.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Tablet_%28confectionery%29&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Soft-ball_stage#Sugar_stages" />
  <row Id="35891" PostHistoryTypeId="2" PostId="16810" RevisionGUID="3e524f5d-58b7-4f5c-ab96-33fda2c8561b" CreationDate="2011-08-11T14:41:12.233" UserId="6615" Text="Beer is made from malted cereal grains. These can be corn but more commonly malted barley. The malting process turns the starch in the grain into sugars then the fermentation turns the sugars into beer. To get a strong dry beer, first start with a sweet malt and the ferment until as much sugar as possible becomes alcohol. For a non alcoholic beer, you need to remove the alcohol so you start with a low sugar malt and ferment just long enough to get the flavour but not too much alcohol. Since the fermentation is short, even through the initial sugar content might be low, there is sugar left in the beer thus giving you a sweet taste." />
  <row Id="35892" PostHistoryTypeId="2" PostId="16811" RevisionGUID="512447c3-cf0c-4987-b5fd-02736ae3f1d4" CreationDate="2011-08-11T16:27:50.760" UserId="2909" Text="The basic technique that I've found effective is to &quot;dry fry&quot; them in a pan to allow water to cook off before adding any other wet or fat ingredients, including oil or butter. If you skip this step, you'll often end up with a bit of a rubbery texture. I recommend cooking them in a small cast-iron pan, but a nonstick pan will do.&#xD;&#xA;&#xD;&#xA;I usually season with little more than shallots and/or garlic, plus butter, salt and pepper. But I always add the butter after a fair amount of water has been extracted from the mushrooms and cooked off.&#xD;&#xA;&#xD;&#xA;Chanterelles seem to have a lot more water than most other mushrooms. I haven't verified that scientifically, but I tried following the same technique with button or small crimini mushrooms, and little to no water comes out in dry frying. (Large crimini mushrooms, also called portabella mushrooms, will give off a fair amount of water when roasted, but nothing quite like fresh chanterelles). Shiitake and even oyster mushrooms don't give off much, either." />
  <row Id="35893" PostHistoryTypeId="2" PostId="16812" RevisionGUID="23fbf269-0fd4-44ca-9e33-8ad426ef16f5" CreationDate="2011-08-11T16:29:49.103" UserId="7019" Text="I have a combo gas/charcoal grill: &#xD;&#xA;&#xD;&#xA;![grill](http://www.homedepot.com/catalog/productImages/400/96/9642ede2-c9df-4d09-bb64-bffa80c7fe58_400.jpg)&#xD;&#xA;&#xD;&#xA;I have an offset firebox that attaches to the right side that I use to convert the charcoal grill to an offset horizontal smoker.&#xD;&#xA;&#xD;&#xA;However, when using the offset to smoke, I have noticed that there is about a 10 degree differential between the right side of the grill, and the center.  This is problematic with larger cuts of meat (boston butt, rib racks, etc.), and even with large trays (such as smoked almonds), as the side on the right cooks significantly faster.&#xD;&#xA;&#xD;&#xA;Aside from rotating the food regularly, is there anything I can do to reduce the temperature differential created by the hot spot?" />
  <row Id="35894" PostHistoryTypeId="1" PostId="16812" RevisionGUID="23fbf269-0fd4-44ca-9e33-8ad426ef16f5" CreationDate="2011-08-11T16:29:49.103" UserId="7019" Text="Is there a way to adjust hot spots in a horizontal smoker setup?" />
  <row Id="35895" PostHistoryTypeId="3" PostId="16812" RevisionGUID="23fbf269-0fd4-44ca-9e33-8ad426ef16f5" CreationDate="2011-08-11T16:29:49.103" UserId="7019" Text="&lt;equipment&gt;&lt;bbq&gt;" />
  <row Id="35896" PostHistoryTypeId="2" PostId="16813" RevisionGUID="c11b503c-e683-476a-a7a8-ee2b898dc88b" CreationDate="2011-08-11T17:25:31.313" UserId="7021" Text="I have a recipe for grilling a pear crisp.  Can I do this in an oven?  If so at what temperature?  It calls for grilling for 15 to 20 minutes over indirect medium heat" />
  <row Id="35897" PostHistoryTypeId="1" PostId="16813" RevisionGUID="c11b503c-e683-476a-a7a8-ee2b898dc88b" CreationDate="2011-08-11T17:25:31.313" UserId="7021" Text="baking in an oven instead of on a grill" />
  <row Id="35898" PostHistoryTypeId="3" PostId="16813" RevisionGUID="c11b503c-e683-476a-a7a8-ee2b898dc88b" CreationDate="2011-08-11T17:25:31.313" UserId="7021" Text="&lt;baking&gt;" />
  <row Id="35899" PostHistoryTypeId="2" PostId="16814" RevisionGUID="883c3857-48c0-4900-b04f-7d7b35e95e20" CreationDate="2011-08-11T17:27:47.383" UserId="7020" Text="Basically, what you need to do is create a baffle that distributes the smoke further into the main chamber. &#xD;&#xA;&#xD;&#xA;Checkout the mod #3 in this PDF for a CharGriller Smokin' Pro modification. &#xD;&#xA;&#xD;&#xA;http://www.deejayssmokepit.net/Downloads_files/CharGrilleMods.pdf&#xD;&#xA;&#xD;&#xA;You can do this same thing with tin foil if you're on the low budget plan.&#xD;&#xA;" />
  <row Id="35900" PostHistoryTypeId="25" PostId="16812" RevisionGUID="b232d792-5bd7-4b67-83b0-57414552642f" CreationDate="2011-08-11T18:21:12.383" Comment="http://twitter.com/#!/StackCooking/status/101719832487149569" />
  <row Id="35901" PostHistoryTypeId="2" PostId="16815" RevisionGUID="2116b307-1e39-46d6-bf86-ac25344caa86" CreationDate="2011-08-11T20:22:32.897" UserId="1393" Text="Yes. You want it to brown, so I'd do it at about 375 or 400 Fahrenheit. Depending on how thick and wet it is, it could take anywhere from say 20 to 40 minutes. If you have a thermometer, you can figure it is done at say 180 degrees in the center. Otherwise just look for bubbling juices and a nice brown top. " />
  <row Id="35902" PostHistoryTypeId="2" PostId="16816" RevisionGUID="2bd6ae50-ac90-4c87-bad1-e8925e32fb88" CreationDate="2011-08-11T20:29:21.467" UserId="1393" Text="Agar is not a good choice for pudding because it makes a brittle gel and it won't melt in your mouth at body temperature. What you want for pudding is a starch based thickener. What we call pudding in the US at least is typically thickened with cornstarch. Modified starches like Ultra-Tex 3 can also work well. Are you thinking of something more along the lines of panna cotta, which does normally have gelatin in it? If so, you might try carageenan instead of agar. Here's a recipe that looks promising: http://irishherault.wordpress.com/2009/12/24/vegetarian-panna-cotta/" />
  <row Id="35903" PostHistoryTypeId="5" PostId="16804" RevisionGUID="9c066367-af27-49b6-8af5-32f044e8ecf2" CreationDate="2011-08-11T23:18:01.503" UserId="41" Comment="added 7 characters in body; edited tags; edited title" Text="Can china grass (agar-agar) be substituted in place of gelatin when making pudding?&#xD;&#xA;Or is there any other ingredient i could use as a substitute that could give me better results?" />
  <row Id="35904" PostHistoryTypeId="4" PostId="16804" RevisionGUID="9c066367-af27-49b6-8af5-32f044e8ecf2" CreationDate="2011-08-11T23:18:01.503" UserId="41" Comment="added 7 characters in body; edited tags; edited title" Text="Can I substitute agar-agar for gelatin in pudding?" />
  <row Id="35905" PostHistoryTypeId="6" PostId="16804" RevisionGUID="9c066367-af27-49b6-8af5-32f044e8ecf2" CreationDate="2011-08-11T23:18:01.503" UserId="41" Comment="added 7 characters in body; edited tags; edited title" Text="&lt;substitutions&gt;&lt;gelatin&gt;&lt;gelling-agents&gt;&lt;agar&gt;" />
  <row Id="35906" PostHistoryTypeId="2" PostId="16817" RevisionGUID="689a875f-2a33-49d9-b697-9240612a8829" CreationDate="2011-08-11T23:45:13.743" UserId="6554" Text="As a replacement for gelatine I would use Arrowroot or Tapioca, it is similarily clear, but it has a lower viscosity in my experience.&#xD;&#xA;&#xD;&#xA;What do you mean by pudding? Custard? Then I would use cornflour or wheatstarch.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="35908" PostHistoryTypeId="6" PostId="16804" RevisionGUID="7a11deb5-375a-4e37-8432-df039efcacce" CreationDate="2011-08-12T00:00:41.310" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;gelatin&gt;&lt;gelling-agents&gt;&lt;pudding&gt;&lt;agar&gt;" />
  <row Id="35909" PostHistoryTypeId="25" PostId="16768" RevisionGUID="f66b4126-654d-4bbd-87bb-8db084977d8d" CreationDate="2011-08-12T00:21:42.787" Comment="http://twitter.com/#!/StackCooking/status/101810556859723776" />
  <row Id="35910" PostHistoryTypeId="2" PostId="16819" RevisionGUID="e099fe42-a7ce-474e-b5b3-ddc278f4ef6d" CreationDate="2011-08-12T00:51:26.717" UserId="6260" Text="I asked a different question about fudge making earlier, but thought this one deserved a new question. Let me know if I was wrong....&#xD;&#xA;&#xD;&#xA;Anyway, is there a particular kind/size of pot recommended for making fudge?" />
  <row Id="35911" PostHistoryTypeId="1" PostId="16819" RevisionGUID="e099fe42-a7ce-474e-b5b3-ddc278f4ef6d" CreationDate="2011-08-12T00:51:26.717" UserId="6260" Text="Pot selection for fudge" />
  <row Id="35912" PostHistoryTypeId="3" PostId="16819" RevisionGUID="e099fe42-a7ce-474e-b5b3-ddc278f4ef6d" CreationDate="2011-08-12T00:51:26.717" UserId="6260" Text="&lt;equipment&gt;&lt;candy&gt;" />
  <row Id="35913" PostHistoryTypeId="2" PostId="16820" RevisionGUID="a389554d-c461-4d96-a6ff-1d1ed29822be" CreationDate="2011-08-12T01:18:05.083" UserId="6239" Text="I've seen some recipes call for chili peppers to be roasted until the skin is charred but not burnt, and then peeled.&#xD;&#xA;&#xD;&#xA;How does this change their flavour? (Do they become hotter?) Should the skins be discarded, or do they contain some flavour on their own?&#xD;&#xA;" />
  <row Id="35914" PostHistoryTypeId="1" PostId="16820" RevisionGUID="a389554d-c461-4d96-a6ff-1d1ed29822be" CreationDate="2011-08-12T01:18:05.083" UserId="6239" Text="Should chili peppers be seared?" />
  <row Id="35915" PostHistoryTypeId="3" PostId="16820" RevisionGUID="a389554d-c461-4d96-a6ff-1d1ed29822be" CreationDate="2011-08-12T01:18:05.083" UserId="6239" Text="&lt;peppers&gt;&lt;chilies&gt;" />
  <row Id="35916" PostHistoryTypeId="2" PostId="16821" RevisionGUID="d96ddba2-d7f8-4fd2-81c3-a49637e2fd39" CreationDate="2011-08-12T01:22:19.757" UserId="6791" Text="I've always understood that the purpose of charring them is the ability to take the skin off easily... And if you've ever not perfectly charred a pepper, you'll find that part of the skin sticks... I believe that charring a pepper takes some of that raw acrid taste off of it, but the purpose of charring it is to remove the skin easily.  &#xD;&#xA;&#xD;&#xA;To your last question, if you char the skin, you'll find it kind of turns to black mush... It's not appetizing :)" />
  <row Id="35917" PostHistoryTypeId="2" PostId="16822" RevisionGUID="b23b083b-68bd-4328-962e-b2332b99cd83" CreationDate="2011-08-12T01:44:58.963" UserId="15" Text="I am not sure if you are confusing roasting with charring but both are the same basically, though roasting the pepper by charring the skin would be a more accurate nomenclature.&#xD;&#xA;&#xD;&#xA;Roasting brings smokiness to the pepper and softens its bite. It allows you to remove skin more easily. When you char the outside of dried peppers in a dry skillet with spices, then soak, it allows you to remove the pith more constructively than tearing it open and it adds depth to the flavor.&#xD;&#xA;&#xD;&#xA;For fresh peppers they become somewhat less spicy, for dried peppers it allows them a more expressive flavor (think of roasted sesame or pumpkin seeds or coffee beans for a comparison). Roasted peppers add a different dynamic than their raw counterpart and you should definitely look into the difference (if you enjoy chipotles end adobo you already have a taste for them without knowing it)." />
  <row Id="35918" PostHistoryTypeId="2" PostId="16823" RevisionGUID="78f11311-c6b0-42d9-93c0-7f598e6e08f0" CreationDate="2011-08-12T02:33:38.963" UserId="7026" Text="in order to get them tender as most restaurants you would need a pressure cooker, that will get them even more tender than boiling,also braising then simmering works well,after you either pressure cook ,boil, or braise i recommend cooling them in buttermilk for at least 2 hours ,adding a little vinegar to whole milk works.the milk and vin will help break down some of the tough tissue and pull out some of the gamy taste that things like gizzard,heart and other organs have.next make your breaded seasoning toss em in breading and fry,350o is optimal frying temp for almost anything," />
  <row Id="35919" PostHistoryTypeId="2" PostId="16824" RevisionGUID="0c96d447-b3ff-4845-80bd-870396b50b66" CreationDate="2011-08-12T03:07:59.670" UserId="7026" Text="the best cream based sauce i have found in many years of cooking is caramelized onion sauce,&#xD;&#xA;first get a nice skillet cast iron or a old school pan...not a non stick pan.next get the skillet nice and hot med high heat slice the onions toss em in the skiilet no oil , they will stick at first ,stir with wood spoon as they start to get darker and caramelize add a touch of oil,salt &amp;or sugar , next take about 1/4 cup of redwine/marsala/or sherry to deglaze pan then take them off the heat,in another sauce pan add a little bit of beef stock or base with about 1 quart heavy cream , add onions then reduce on med/low heat till it gets darker and the cream gets thicker a little thicker than a chowder soup base, finally put this cream mix in a blender and emulsify the onions into the sauce.  it is great for steaks,venison or any other rich red meats.   " />
  <row Id="35920" PostHistoryTypeId="2" PostId="16825" RevisionGUID="5056bf4e-45bf-45c5-aa7e-a519eeb9a057" CreationDate="2011-08-12T03:12:56.607" UserId="7026" Text="basil is one of the fastest herbs to decay i recommend freezing left over pesto in an air tight package its easy to thaw and if container is airtight flavor wont be compromised  " />
  <row Id="35921" PostHistoryTypeId="2" PostId="16826" RevisionGUID="8b98fc3c-d158-4029-b899-1fa1d8eeb290" CreationDate="2011-08-12T03:18:06.023" UserId="7026" Text="chefs claim is false , usually the only reason wasabi is applied is under the fish so it doesnt slide off the rice that is only reason." />
  <row Id="35922" PostHistoryTypeId="25" PostId="16820" RevisionGUID="f43cce94-1b8c-4d61-b7dd-f4b9e7eb8676" CreationDate="2011-08-12T04:21:44.390" Comment="http://twitter.com/#!/StackCooking/status/101870959350382592" />
  <row Id="35923" PostHistoryTypeId="2" PostId="16827" RevisionGUID="2ce3d3e9-6eaf-411b-8561-ab4556bc09a1" CreationDate="2011-08-12T06:02:29.593" UserId="5272" Text="I have some leftover  microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of &quot;authentic&quot; Spanish omelette. Is that true?" />
  <row Id="35924" PostHistoryTypeId="1" PostId="16827" RevisionGUID="2ce3d3e9-6eaf-411b-8561-ab4556bc09a1" CreationDate="2011-08-12T06:02:29.593" UserId="5272" Text="can I use boiled potatoes in spanish omelette?" />
  <row Id="35925" PostHistoryTypeId="3" PostId="16827" RevisionGUID="2ce3d3e9-6eaf-411b-8561-ab4556bc09a1" CreationDate="2011-08-12T06:02:29.593" UserId="5272" Text="&lt;omelette&gt;" />
  <row Id="35926" PostHistoryTypeId="2" PostId="16828" RevisionGUID="bc57d750-7470-49e0-a893-7a24329bfbe4" CreationDate="2011-08-12T06:38:58.423" UserId="6011" Text="Commercial pesto (at least some brands) is said to keep about a year unopened, and 5-7 days in the fridge after opening." />
  <row Id="35927" PostHistoryTypeId="2" PostId="16829" RevisionGUID="a659b480-53b0-47ae-b86a-b811728dd78f" CreationDate="2011-08-12T07:37:57.117" UserId="7030" Text="You shouldn't use boiled potatoes as you have to fry them.&#xD;&#xA;&#xD;&#xA;[Recipe][1]&#xD;&#xA;&#xD;&#xA;This is a good recipe, and no, tomatoes are not part of &quot;authentic&quot; Spanish omelette. In Spain we call it &quot;Potato omelette&quot; an the only ingredients are eggs, potatoes, olive oil, salt and sometimes onion.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.euroresidentes.com/euroresiuk/Recipies/spanish_omelette.htm" />
  <row Id="35928" PostHistoryTypeId="25" PostId="16011" RevisionGUID="cabdd86b-8aa3-4a3c-8a18-f1cac1a08d25" CreationDate="2011-08-12T08:21:45.047" Comment="http://twitter.com/#!/StackCooking/status/101931360318525441" />
  <row Id="35929" PostHistoryTypeId="2" PostId="16830" RevisionGUID="ebf8ffb4-e060-4cfa-8ee7-f28185c3ac78" CreationDate="2011-08-12T08:35:31.343" UserId="4638" Text="I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take a heaped spoonful), but not firm enough to be cut into pieces. My ingredients will be cornmeal (not cornflour; it seems to be ~600 µm grain size), milk and olive oil. I am looking for the correct ratio by weight to achieve this consistency. &#xD;&#xA;&#xD;&#xA;If you don't have a ratio for this case, but know a ratio for a similar polenta (e.g. cornmeal + stock) which gives this consistency, I'd be glad to know this one too, I think I can get the tweaking right by myself. " />
  <row Id="35930" PostHistoryTypeId="1" PostId="16830" RevisionGUID="ebf8ffb4-e060-4cfa-8ee7-f28185c3ac78" CreationDate="2011-08-12T08:35:31.343" UserId="4638" Text="What is the ratio for soft polenta?" />
  <row Id="35931" PostHistoryTypeId="3" PostId="16830" RevisionGUID="ebf8ffb4-e060-4cfa-8ee7-f28185c3ac78" CreationDate="2011-08-12T08:35:31.343" UserId="4638" Text="&lt;polenta&gt;" />
  <row Id="35932" PostHistoryTypeId="5" PostId="15993" RevisionGUID="43337fc2-9b09-4e12-a851-0c072678832b" CreationDate="2011-08-12T09:34:27.830" UserId="641" Comment="added 244 characters in body" Text="I'm not very good at peeling shrimp, but I've been practicing lately with raw shrimp. I have the theory that raw shrimp are peeled more easily than cooked.&#xD;&#xA;&#xD;&#xA;Every time I try to peel a cooked shrimp, the flesh sticks to the skin. Is there a way to peel cooked shrimp easily?&#xD;&#xA;&#xD;&#xA;As for method, I guess it's the same for cooked as for raw. &#xD;&#xA;&#xD;&#xA;* Take the head off.&#xD;&#xA;* Take the tail between thumb and index finger and peel the legs off.&#xD;&#xA;* Take the tail and the first section and 'break' the next section lose.&#xD;&#xA;* Take the tail off.&#xD;&#xA;* Take the first section of the body between the palm and little finger and with the index finger peel the back off the shrimp.&#xD;&#xA;&#xD;&#xA;Done.&#xD;&#xA;&#xD;&#xA;Do you use the same method as I? Should I apply another method for cooked shrimp?&#xD;&#xA;&#xD;&#xA;**Edit** I've had no luck with another batch of shrimp. This time no method of mine worked, as the skin would stick to the flesh. Is this a problem of freshness (too fresh or not fresh enough)? (Should I post this edit in another question?)&#xD;&#xA;" />
  <row Id="35933" PostHistoryTypeId="2" PostId="16831" RevisionGUID="ef562bcf-d248-4d63-8c88-a138185fef15" CreationDate="2011-08-12T11:24:48.923" UserId="197" Text="A large, heavy pan with a thick metal base. Definitely not non-stick." />
  <row Id="35934" PostHistoryTypeId="25" PostId="16819" RevisionGUID="0865e47c-5af8-4611-b0e3-96174ce22fbf" CreationDate="2011-08-12T12:21:45.560" Comment="http://twitter.com/#!/StackCooking/status/101991763450929152" />
  <row Id="35935" PostHistoryTypeId="5" PostId="293" RevisionGUID="73afe5cd-8929-4efb-8730-69a856b03809" CreationDate="2011-08-12T13:17:19.160" UserId="5060" Comment="formating, metric values added" Text="It depends on the room temperature where you live.  At 65F (18C) or below, butter is often barely spreadable and will last for weeks on the counter in a sealed container. At 80F (26C), it starts to get overly soft and doesn't last more than several days.  &#xD;&#xA;Our family goes through about a pound / week and we've never had any issues with keeping a half-pound block on the counter at any given time - we finish it off before it has time to lose any quality or flavour. The rest we keep in the fridge until needed.  &#xD;&#xA;The most important thing is to keep it in a covered container - I'm sure a butter crock would do a great job, but even just any old small glass container with a lid will do." />
  <row Id="35936" PostHistoryTypeId="24" PostId="293" RevisionGUID="73afe5cd-8929-4efb-8730-69a856b03809" CreationDate="2011-08-12T13:17:19.160" Comment="Proposed by 5060 approved by 1259 edit id of 275" />
  <row Id="35937" PostHistoryTypeId="5" PostId="16813" RevisionGUID="e4522a16-27c0-4201-bb58-893f1d07ea52" CreationDate="2011-08-12T13:17:30.797" UserId="1685" Comment="Clarified question and title." Text="I have a recipe for grilling a pear crisp which calls for grilling for 15 to 20 minutes over indirect medium heat.  &#xD;&#xA;&#xD;&#xA;Can I instead bake this in an oven?  If so, at what temperature?  " />
  <row Id="35938" PostHistoryTypeId="4" PostId="16813" RevisionGUID="e4522a16-27c0-4201-bb58-893f1d07ea52" CreationDate="2011-08-12T13:17:30.797" UserId="1685" Comment="Clarified question and title." Text="How do I adjust for a recipe to bake in an oven instead of on a grill?" />
  <row Id="35939" PostHistoryTypeId="24" PostId="16813" RevisionGUID="e4522a16-27c0-4201-bb58-893f1d07ea52" CreationDate="2011-08-12T13:17:30.797" Comment="Proposed by 1685 approved by 1259 edit id of 274" />
  <row Id="35940" PostHistoryTypeId="2" PostId="16832" RevisionGUID="22c73ed7-66d0-4c08-874b-9a53ed8c7d93" CreationDate="2011-08-12T13:41:23.773" UserId="3203" Text="Yes, it depends on brand, humidity, etc. My local variety is 1:4 to 1:4.5 (polenta:water) to get to that softness level&#xD;&#xA;&#xD;&#xA;Add nothing else until you have the polenta at the desired consistency and softness&#xD;&#xA;" />
  <row Id="35941" PostHistoryTypeId="5" PostId="4204" RevisionGUID="a1a4c225-d20b-4646-bf58-f71ae50cafd8" CreationDate="2011-08-12T14:01:29.803" UserId="1229" Comment="edited body" Text="Reading the definition of grits (&quot;a dish of coarsely ground corn kernels boiled with water or milk&quot;), the only difference I see with polenta (living in an Italian region where it's largely used) is that polenta is not made with milk.&#xD;&#xA;&#xD;&#xA;Other differences could be:&#xD;&#xA;&#xD;&#xA; - The coarse grade of the ground corn kernels.&#xD;&#xA; - The type of corn kernels used; we use also buckwheat to make polenta.&#xD;&#xA; - The other ingredients used to make grits; In Lombardy, there is a polenta called _taragna_ that is made using buckwheat flour, and adding cheese." />
  <row Id="35942" PostHistoryTypeId="25" PostId="16314" RevisionGUID="fa26064e-5f8f-4a89-a8c2-ce1e047ddd59" CreationDate="2011-08-12T14:21:46.260" Comment="http://twitter.com/#!/StackCooking/status/102021963492503552" />
  <row Id="35943" PostHistoryTypeId="25" PostId="16830" RevisionGUID="c7d5e8a3-d15a-4d27-b08e-d474fa0d96c3" CreationDate="2011-08-12T16:21:47.670" Comment="http://twitter.com/#!/StackCooking/status/102052167514472448" />
  <row Id="35944" PostHistoryTypeId="2" PostId="16833" RevisionGUID="78ae1b70-28cd-4149-97dc-ca431d6a2312" CreationDate="2011-08-12T16:24:10.117" UserId="6468" Text="I want to make a taste very similar to **wasabi**, but **without** wasabi ingredint. How to do it?&#xD;&#xA;&#xD;&#xA;Thanks. :)" />
  <row Id="35945" PostHistoryTypeId="1" PostId="16833" RevisionGUID="78ae1b70-28cd-4149-97dc-ca431d6a2312" CreationDate="2011-08-12T16:24:10.117" UserId="6468" Text="How to approximate wasabi taste?" />
  <row Id="35946" PostHistoryTypeId="3" PostId="16833" RevisionGUID="78ae1b70-28cd-4149-97dc-ca431d6a2312" CreationDate="2011-08-12T16:24:10.117" UserId="6468" Text="&lt;flavor&gt;&lt;wasabi&gt;" />
  <row Id="35947" PostHistoryTypeId="2" PostId="16834" RevisionGUID="da06fb4c-2d24-4e03-8e76-9ef68c7b3291" CreationDate="2011-08-12T16:36:27.553" UserId="-1" Text="" />
  <row Id="35948" PostHistoryTypeId="2" PostId="16835" RevisionGUID="94554d58-6244-4a51-9b4c-93575abd0825" CreationDate="2011-08-12T16:36:27.553" UserId="-1" Text="" />
  <row Id="35949" PostHistoryTypeId="5" PostId="16819" RevisionGUID="574d1459-45e2-4987-a8ff-db64bbf09194" CreationDate="2011-08-12T16:58:36.210" UserId="446" Comment="removed unnecessary intro" Text="Is there a particular kind/size of pot recommended for making fudge?" />
  <row Id="35950" PostHistoryTypeId="2" PostId="16836" RevisionGUID="a831bd0b-f1a2-461f-8be6-af2abc396904" CreationDate="2011-08-12T18:59:47.757" UserId="-1" Text="" />
  <row Id="35951" PostHistoryTypeId="2" PostId="16837" RevisionGUID="25ba8955-2fd9-4e42-ab28-285ddb601b2a" CreationDate="2011-08-12T18:59:47.757" UserId="-1" Text="" />
  <row Id="35952" PostHistoryTypeId="2" PostId="16838" RevisionGUID="4890dfa0-c319-41d2-a55b-27d46738f702" CreationDate="2011-08-12T19:15:06.207" UserId="1415" Text="horseradish is a common substitute for wasabi." />
  <row Id="35953" PostHistoryTypeId="2" PostId="16839" RevisionGUID="003f8ba7-d029-4f20-ac97-3a1e6fed0cbc" CreationDate="2011-08-12T19:37:39.313" UserId="7035" Text="The MAPP Gas is your best bet. Even though it may burn hotter, when the MAPP Gas DOES NOT completely combust micro particles of the gas will be emitted from the tank and onto the food. This is also true with the propane burners. The difference is the flavor and smell. You will not taste or smell the minuscule amounts of MAPP gas on the food, whereas with the propane you will. " />
  <row Id="35954" PostHistoryTypeId="2" PostId="16840" RevisionGUID="5abe3888-0479-4099-b401-45de94a5d9d1" CreationDate="2011-08-12T19:51:35.443" UserId="1340" Text="Commercial pesto certainly doesn't keep that long in the fridge after it's been opened. My current bottle says 2 weeks. My last bottle started growing mould after about 6 weeks!&#xD;&#xA;&#xD;&#xA;It should keep substantially longer before it's opened, but most commercial bottles should have advice about storage length on the label." />
  <row Id="35955" PostHistoryTypeId="25" PostId="16806" RevisionGUID="8a0333ba-e650-422c-bfab-c3ca6c9e2eed" CreationDate="2011-08-12T20:21:47.967" Comment="http://twitter.com/#!/StackCooking/status/102112568981721091" />
  <row Id="35956" PostHistoryTypeId="2" PostId="16841" RevisionGUID="dad80ad3-e0f9-442e-9add-2ade6e00fc20" CreationDate="2011-08-12T20:33:59.553" UserId="4558" Text="as in most cases, the answer is &quot;it depends&quot;. If this is a commercial product, it has *probably* been pasteurized. It will also feature a &quot;best before&quot; date. It also depends on whether this was designed to be stored at room temperature or in the fridge. What can go wrong? The olive oil can go rancid, the basil can spoil (particularly if parts of it are exposed to air).&#xD;&#xA;&#xD;&#xA;On the other hand, if it is random pesto made by a friend of yours, ditch it. The fact that you are asking the question indicates that it has already been there for too long. In the Italian tradition, pesto is not a &quot;keeping&quot; sauce. It is made right before use - and of course if it is good there are no leftovers..." />
  <row Id="35957" PostHistoryTypeId="2" PostId="16842" RevisionGUID="690a1c7a-b610-42d9-aac2-149ade554641" CreationDate="2011-08-12T20:39:04.757" UserId="4558" Text="For better authenticity (I know you are not asking for that, but still...) you might want to replace the olive oil with butter, or some other tasty animal fat. The polenta areas in Italy are mostly (*) not olive oil areas, and I can imagine that the olive oil, if it is a good one, would add a marked taste of its own. 1:4 sounds good, remember that polenta becomes stiffer as it cools down, so don't be dismayed if it just looks like yellow soup in the pot.&#xD;&#xA;&#xD;&#xA;(*) exception: the Garda lake. Polenta and olives.&#xD;&#xA;" />
  <row Id="35958" PostHistoryTypeId="2" PostId="16843" RevisionGUID="81945ebd-5a15-47ca-a01e-c58f74b912d7" CreationDate="2011-08-12T20:45:56.820" UserId="3509" Text="I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.&#xD;&#xA;&#xD;&#xA;Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't stick and leaves tiny holes once it's pan-fried.&#xD;&#xA;&#xD;&#xA;Some say I should coat the chicken with flour prior to the egg, but I'm not convinced that would do the trick.&#xD;&#xA;&#xD;&#xA;Someone care to explain what to do?&#xD;&#xA;&#xD;&#xA;many thanks" />
  <row Id="35959" PostHistoryTypeId="1" PostId="16843" RevisionGUID="81945ebd-5a15-47ca-a01e-c58f74b912d7" CreationDate="2011-08-12T20:45:56.820" UserId="3509" Text="How do I make the panko bread stick to my egg-coated chicken?" />
  <row Id="35960" PostHistoryTypeId="3" PostId="16843" RevisionGUID="81945ebd-5a15-47ca-a01e-c58f74b912d7" CreationDate="2011-08-12T20:45:56.820" UserId="3509" Text="&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="35961" PostHistoryTypeId="6" PostId="16830" RevisionGUID="b926116e-8bc5-48ca-acfe-14d11a77dcad" CreationDate="2011-08-12T21:29:54.127" UserId="41" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;corn&gt;&lt;polenta&gt;" />
  <row Id="35962" PostHistoryTypeId="6" PostId="16833" RevisionGUID="1724a2e5-0284-4e99-ab9f-1eeb0aa87d7a" CreationDate="2011-08-12T21:30:12.160" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;wasabi&gt;" />
  <row Id="35963" PostHistoryTypeId="6" PostId="16843" RevisionGUID="4ef20d12-597c-4da5-a477-048c10acebfe" CreationDate="2011-08-12T21:31:03.737" UserId="41" Comment="edited tags" Text="&lt;eggs&gt;&lt;chicken&gt;&lt;frying&gt;&lt;japanese-cuisine&gt;" />
  <row Id="35964" PostHistoryTypeId="5" PostId="16843" RevisionGUID="4ef20d12-597c-4da5-a477-048c10acebfe" CreationDate="2011-08-12T21:31:03.737" UserId="41" Comment="edited tags" Text="I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.&#xD;&#xA;&#xD;&#xA;Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't stick and leaves tiny holes once it's pan-fried.&#xD;&#xA;&#xD;&#xA;Some say I should coat the chicken with flour prior to the egg, but I'm not convinced that would do the trick.&#xD;&#xA;&#xD;&#xA;Someone care to explain what to do?" />
  <row Id="35965" PostHistoryTypeId="6" PostId="4196" RevisionGUID="918c550d-b0f6-41d8-820d-6dfc7c304483" CreationDate="2011-08-12T21:31:38.663" UserId="41" Comment="edited tags" Text="&lt;italian-cuisine&gt;&lt;language&gt;&lt;polenta&gt;&lt;american-cuisine&gt;" />
  <row Id="35966" PostHistoryTypeId="2" PostId="16844" RevisionGUID="0f2f87cb-e639-4bb9-97c4-b892d0c8fe41" CreationDate="2011-08-12T21:31:54.647" UserId="3819" Text="Panko won't stick to chicken (too dry), but will stick to egg.  Egg won't stick to chicken (too smooth and non-absorbant), but will stick to flour.  Flour will stick to chicken.  Dredge first through flour, then through (well beaten) egg, then through panko.  It's a tricky combination, but if you do it right the results are excellent. Any dry spices you want to put in can go in the flour.  While I don't know for sure, I would *certainly* wouldn't include any oils in the coating, as none of flour/egg/panko will stick to oils.  " />
  <row Id="35967" PostHistoryTypeId="6" PostId="16609" RevisionGUID="32fe1d6d-eaae-412f-8e2a-b58d3269b489" CreationDate="2011-08-12T21:32:04.437" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;basil&gt;" />
  <row Id="35968" PostHistoryTypeId="25" PostId="16813" RevisionGUID="3da1abed-a11e-473b-9477-753cef23c088" CreationDate="2011-08-12T22:22:26.063" Comment="http://twitter.com/#!/StackCooking/status/102142927685427200" />
  <row Id="35969" PostHistoryTypeId="2" PostId="16845" RevisionGUID="93a5b06b-526c-4b87-bb95-1a1c949827ab" CreationDate="2011-08-12T23:55:52.800" UserId="6279" Text="[In the U.S.A] When a product's ingredients include &quot;Spices&quot; what can this *legally* cover?" />
  <row Id="35970" PostHistoryTypeId="1" PostId="16845" RevisionGUID="93a5b06b-526c-4b87-bb95-1a1c949827ab" CreationDate="2011-08-12T23:55:52.800" UserId="6279" Text="What is included in &quot;Spices&quot;" />
  <row Id="35971" PostHistoryTypeId="3" PostId="16845" RevisionGUID="93a5b06b-526c-4b87-bb95-1a1c949827ab" CreationDate="2011-08-12T23:55:52.800" UserId="6279" Text="&lt;spices&gt;&lt;ingredients&gt;" />
  <row Id="35972" PostHistoryTypeId="25" PostId="16681" RevisionGUID="51177e0e-805d-4347-b00a-436d67b946b3" CreationDate="2011-08-13T00:22:27.590" Comment="http://twitter.com/#!/StackCooking/status/102173131443142656" />
  <row Id="35973" PostHistoryTypeId="2" PostId="16846" RevisionGUID="cae84b18-77c8-4f9c-8c01-9f52ead3d7f4" CreationDate="2011-08-13T01:22:43.930" UserId="6615" Text="The term Spices on food labels can cover a very wide range of ingredients. This general term is only allowed when the ingredient is in a small quantity and not a major constituent of the product. Spices can be **any** vegetable sourced material that is used for flavour or arroma. Spices may be whole or ground, may be dry or fresh.&#xD;&#xA;&#xD;&#xA;For details look at this page on the [FDA website][1]:&#xD;&#xA;&#xD;&#xA;&gt; DEFINITIONS:&#xD;&#xA;1. SPICES - General Definition - Aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name and from them no portion of any volatile oil or other flavoring principle has been removed.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074468.htm" />
  <row Id="35974" PostHistoryTypeId="6" PostId="16845" RevisionGUID="dfeb3bb2-c0af-4445-8aa9-2cbb11eae74a" CreationDate="2011-08-13T02:13:30.310" UserId="41" Comment="edited tags" Text="&lt;spices&gt;" />
  <row Id="35975" PostHistoryTypeId="25" PostId="16845" RevisionGUID="3d04903e-2a9d-465b-a7e1-078ef39017d1" CreationDate="2011-08-13T02:22:31.870" Comment="http://twitter.com/#!/StackCooking/status/102203349369225216" />
  <row Id="35976" PostHistoryTypeId="2" PostId="16847" RevisionGUID="f9ebbe9f-7d02-4af6-aaa6-f0da49a8050b" CreationDate="2011-08-13T04:06:08.187" UserId="2909" Text="A good portion of the &quot;wasabi&quot; that you buy is a mixture of western horseradish, mustard, green food coloring, and occasionally, a token amount of actual wasabi.&#xD;&#xA;&#xD;&#xA;So if that's the experience you're trying to replicate, use western freshly grated (or prepared) horseradish and a small amount of powdered mustard.&#xD;&#xA;&#xD;&#xA;Having eaten fresh wasabi, I can say that the sensation is more pronounced than the taste. If you're trying to mimic freshly grated wasabi, you're going to have a harder task ahead of you, but the primary objective will be to find ingredients that have a clean aroma but have a marked pungency. Freshly grated western horseradish comes pretty close, though there is a difference." />
  <row Id="35977" PostHistoryTypeId="9" PostId="16845" RevisionGUID="12c2faa4-dfbc-42d6-a496-9517243261a1" CreationDate="2011-08-13T04:14:26.140" UserId="6279" Comment="Rollback to [93a5b06b-526c-4b87-bb95-1a1c949827ab]" Text="&lt;spices&gt;&lt;ingredients&gt;" />
  <row Id="35978" PostHistoryTypeId="6" PostId="16845" RevisionGUID="8d5180e5-a690-4111-8264-e28f1c006837" CreationDate="2011-08-13T04:18:09.287" UserId="6279" Comment="edited tags" Text="&lt;spices&gt;" />
  <row Id="35979" PostHistoryTypeId="25" PostId="16657" RevisionGUID="ee879219-0d3f-4ecc-8813-58c4fdb6122e" CreationDate="2011-08-13T04:22:32.800" Comment="http://twitter.com/#!/StackCooking/status/102233552741089280" />
  <row Id="35980" PostHistoryTypeId="5" PostId="16609" RevisionGUID="d9af1fa0-6308-4189-8127-b07806aa1251" CreationDate="2011-08-13T05:28:07.840" UserId="1229" Comment="added 1 characters in body" Text="I have some basil pesto but I'm not sure how long its fridge life is. It is in a sealed container. How long does it last before it is not safe to eat anymore?" />
  <row Id="35981" PostHistoryTypeId="5" PostId="16845" RevisionGUID="d5edc84b-6139-4388-aeb2-e81fa80cec90" CreationDate="2011-08-13T05:29:34.580" UserId="1229" Comment="edited body" Text="In the U.S.A., when a product's ingredients include _spices_ what can this *legally* cover?" />
  <row Id="35982" PostHistoryTypeId="5" PostId="16829" RevisionGUID="1b604f80-a5fc-4009-8179-b26e85b52c03" CreationDate="2011-08-13T05:30:53.083" UserId="1229" Comment="deleted 10 characters in body" Text="You shouldn't use boiled potatoes as you have to fry them.&#xD;&#xA;&#xD;&#xA;This is a good [recipe][1], and no, tomatoes are not part of &quot;authentic&quot; Spanish omelette. In Spain we call it &quot;Potato omelette&quot; an the only ingredients are eggs, potatoes, olive oil, salt and sometimes onion.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.euroresidentes.com/euroresiuk/Recipies/spanish_omelette.htm" />
  <row Id="35983" PostHistoryTypeId="5" PostId="16832" RevisionGUID="34d75e0e-0a5a-47f2-aa7d-ccce7711a450" CreationDate="2011-08-13T05:32:40.477" UserId="1229" Comment="added 2 characters in body" Text="Yes, it depends on brand, humidity, etc. My local variety is 1:4 to 1:4.5 (polenta:water) to get to that softness level.&#xD;&#xA;&#xD;&#xA;Add nothing else until you have the polenta at the desired consistency and softness.&#xD;&#xA;" />
  <row Id="35984" PostHistoryTypeId="5" PostId="16827" RevisionGUID="e00290f3-543e-43eb-a7da-f7ad37ecad03" CreationDate="2011-08-13T05:40:33.947" UserId="1229" Comment="deleted 1 characters in body; edited tags; edited title" Text="I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of &quot;authentic&quot; Spanish omelette. Is that true?" />
  <row Id="35985" PostHistoryTypeId="4" PostId="16827" RevisionGUID="e00290f3-543e-43eb-a7da-f7ad37ecad03" CreationDate="2011-08-13T05:40:33.947" UserId="1229" Comment="deleted 1 characters in body; edited tags; edited title" Text="Can I use boiled potatoes in Spanish omelette?" />
  <row Id="35986" PostHistoryTypeId="6" PostId="16827" RevisionGUID="e00290f3-543e-43eb-a7da-f7ad37ecad03" CreationDate="2011-08-13T05:40:33.947" UserId="1229" Comment="deleted 1 characters in body; edited tags; edited title" Text="&lt;spanish-cuisine&gt;&lt;omelette&gt;" />
  <row Id="35987" PostHistoryTypeId="5" PostId="16789" RevisionGUID="609ee4b3-247b-4597-9773-7c21acc4b0e0" CreationDate="2011-08-13T05:44:54.137" UserId="1229" Comment="added 2 characters in body; edited tags; edited title" Text="I'm trying to make some apple pies in my microwave oven,which has the grill. Could you post some recipes?" />
  <row Id="35988" PostHistoryTypeId="4" PostId="16789" RevisionGUID="609ee4b3-247b-4597-9773-7c21acc4b0e0" CreationDate="2011-08-13T05:44:54.137" UserId="1229" Comment="added 2 characters in body; edited tags; edited title" Text="Is it possible to make apple pie in a microwave oven which has a grill?" />
  <row Id="35989" PostHistoryTypeId="6" PostId="16789" RevisionGUID="609ee4b3-247b-4597-9773-7c21acc4b0e0" CreationDate="2011-08-13T05:44:54.137" UserId="1229" Comment="added 2 characters in body; edited tags; edited title" Text="&lt;pie&gt;&lt;microwave&gt;&lt;recipe&gt;" />
  <row Id="35990" PostHistoryTypeId="2" PostId="16848" RevisionGUID="e34ff7cb-0b1e-4eb0-a03f-1621e25b18ad" CreationDate="2011-08-13T07:44:31.267" UserId="641" Text="I have some fresh dill. How can the 'leaves' be easily separated from the 'stalks'? Should they be separated (I think so, but what do I know)?&#xD;&#xA;" />
  <row Id="35991" PostHistoryTypeId="1" PostId="16848" RevisionGUID="e34ff7cb-0b1e-4eb0-a03f-1621e25b18ad" CreationDate="2011-08-13T07:44:31.267" UserId="641" Text="How to clean dill?" />
  <row Id="35992" PostHistoryTypeId="3" PostId="16848" RevisionGUID="e34ff7cb-0b1e-4eb0-a03f-1621e25b18ad" CreationDate="2011-08-13T07:44:31.267" UserId="641" Text="&lt;spices&gt;&lt;cleaning&gt;&lt;basics&gt;" />
  <row Id="35993" PostHistoryTypeId="2" PostId="16849" RevisionGUID="e7dff1a3-22da-4c7f-a7ee-979914fc13c1" CreationDate="2011-08-13T08:44:33.103" UserId="2954" Text="I am trying to use my seeds in fruits but when I store them they become very soon full of insects. Because I do not get a lot of seeds at once, I am not going to dry individual seeds in oven. What is the best way to store the seeds? Could I freeze them?&#xD;&#xA;&#xD;&#xA;Related question about eating [seeds][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16440/seeds-in-melons-and-fruits-good-to-eat" />
  <row Id="35994" PostHistoryTypeId="1" PostId="16849" RevisionGUID="e7dff1a3-22da-4c7f-a7ee-979914fc13c1" CreationDate="2011-08-13T08:44:33.103" UserId="2954" Text="How to store seeds so that they will not get full of insects?" />
  <row Id="35995" PostHistoryTypeId="3" PostId="16849" RevisionGUID="e7dff1a3-22da-4c7f-a7ee-979914fc13c1" CreationDate="2011-08-13T08:44:33.103" UserId="2954" Text="&lt;seeds&gt;" />
  <row Id="35996" PostHistoryTypeId="5" PostId="16843" RevisionGUID="529d7529-bf55-4625-b5ef-6980b0670959" CreationDate="2011-08-13T13:28:52.927" UserId="1229" Comment="added 9 characters in body" Text="I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.  &#xD;&#xA;Once I coat the chicken in the egg mix, I try to cover it with panko bread, but for some reason it doesn't stick and leaves tiny holes once it's pan-fried.  &#xD;&#xA;Somebody says I should coat the chicken with flour prior to the egg, but I'm not convinced that would do the trick.&#xD;&#xA;&#xD;&#xA;Does anyone care to explain what to do?" />
  <row Id="35997" PostHistoryTypeId="5" PostId="16849" RevisionGUID="eaed1a34-3d20-495d-8c56-423437db571f" CreationDate="2011-08-13T13:29:43.723" UserId="1229" Comment="deleted 15 characters in body" Text="I am trying to use my seeds in fruits, but when I store them they become very soon full of insects. Because I do not get a lot of seeds at once, I am not going to dry individual seeds in oven.  &#xD;&#xA;&#xD;&#xA;What is the best way to store the seeds? Could I freeze them?&#xD;&#xA;&#xD;&#xA;Related question about eating seeds: http://cooking.stackexchange.com/questions/16440/seeds-in-melons-and-fruits-good-to-eat" />
  <row Id="35998" PostHistoryTypeId="5" PostId="16440" RevisionGUID="859e6528-9771-4ecf-81d2-d9f7c6a0dab0" CreationDate="2011-08-13T13:30:37.623" UserId="1229" Comment="deleted 2 characters in body; edited tags; edited title" Text="I usually throw away seeds in melons (and other fruits) and I paradoxically buy different seeds from the store. Are seeds in such things good to eat and where can I use them? Because they are not dry, how can I store for future dishes? Do they have the same nutritional profile as other seeds for sale?" />
  <row Id="35999" PostHistoryTypeId="4" PostId="16440" RevisionGUID="859e6528-9771-4ecf-81d2-d9f7c6a0dab0" CreationDate="2011-08-13T13:30:37.623" UserId="1229" Comment="deleted 2 characters in body; edited tags; edited title" Text="Are seeds in melons and other fruits good to eat?" />
  <row Id="36000" PostHistoryTypeId="6" PostId="16440" RevisionGUID="859e6528-9771-4ecf-81d2-d9f7c6a0dab0" CreationDate="2011-08-13T13:30:37.623" UserId="1229" Comment="deleted 2 characters in body; edited tags; edited title" Text="&lt;fruit&gt;&lt;seeds&gt;&lt;melon&gt;" />
  <row Id="36001" PostHistoryTypeId="5" PostId="16813" RevisionGUID="7861a19e-460c-4b9c-a587-6b4ddc8b06d3" CreationDate="2011-08-13T13:36:57.893" UserId="1229" Comment="added 9 characters in body; edited tags" Text="I have a recipe for grilling a pear crisp that calls for grilling for 15 to 20 minutes over indirect medium heat.  &#xD;&#xA;&#xD;&#xA;Can I instead bake this in an oven?  At what temperature should I bake it?  " />
  <row Id="36002" PostHistoryTypeId="6" PostId="16813" RevisionGUID="7861a19e-460c-4b9c-a587-6b4ddc8b06d3" CreationDate="2011-08-13T13:36:57.893" UserId="1229" Comment="added 9 characters in body; edited tags" Text="&lt;baking&gt;&lt;temperature&gt;" />
  <row Id="36003" PostHistoryTypeId="5" PostId="16803" RevisionGUID="e51cc669-5b9a-47b6-86a7-95743e671d38" CreationDate="2011-08-13T13:39:49.377" UserId="1229" Comment="deleted 8 characters in body; edited tags" Text="I've followed the recipe for an opera fudge (and several others) as close as I can, yet my fudge always turns out grainy and crumbly. The best results I've gotten have come from not washing down the sides of the pan, but transferring the mixture to a new pan instead.&#xD;&#xA;" />
  <row Id="36004" PostHistoryTypeId="6" PostId="16803" RevisionGUID="e51cc669-5b9a-47b6-86a7-95743e671d38" CreationDate="2011-08-13T13:39:49.377" UserId="1229" Comment="deleted 8 characters in body; edited tags" Text="&lt;candy&gt;&lt;fudge&gt;" />
  <row Id="36005" PostHistoryTypeId="5" PostId="16785" RevisionGUID="2f24dc9d-4c48-47b4-aa01-92a6ed0df7a2" CreationDate="2011-08-13T13:42:23.123" UserId="1229" Comment="deleted 11 characters in body; edited title" Text="I want to make a lemon tart, but I want tins with straight walls, like the ones in this image.&#xD;&#xA;&#xD;&#xA;  ![screenshot][1]&#xD;&#xA;&#xD;&#xA;Does anyone know where I could buy them? I am in Australia so I need it to be shippable here.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/nhBtm.jpg&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36006" PostHistoryTypeId="4" PostId="16785" RevisionGUID="2f24dc9d-4c48-47b4-aa01-92a6ed0df7a2" CreationDate="2011-08-13T13:42:23.123" UserId="1229" Comment="deleted 11 characters in body; edited title" Text="Where can I get a tart tin like these?" />
  <row Id="36007" PostHistoryTypeId="5" PostId="16780" RevisionGUID="88da1a9f-6bae-456a-b06a-d59275e6fb00" CreationDate="2011-08-13T13:43:22.373" UserId="1229" Comment="deleted 1 characters in body" Text="We cut beef stew into one inch cubes and pierce them on a stick with cherry tomatoes, onions, green peppers, etc, and grill them nicely.&#xD;&#xA;&#xD;&#xA;The meat is brown and grilled on the outside, pinkish in the middle, vegetables are grilled, but the meat ends up being not so tender.&#xD;&#xA;&#xD;&#xA;How can I make the Shish Kabobs tender?&#xD;&#xA;" />
  <row Id="36008" PostHistoryTypeId="5" PostId="16799" RevisionGUID="7c6736df-c92a-46ea-87d8-59d87fb328c2" CreationDate="2011-08-13T13:44:19.723" UserId="1229" Comment="deleted 15 characters in body" Text="I have found a pin style meat tenderizer (before you cube or marinade the meat) to be very helpful in using a cuts that might otherwise prove &quot;too chewy&quot;.[This model is on Amazon][1].&#xD;&#xA;&#xD;&#xA;![screenshot][2]&#xD;&#xA;&#xD;&#xA;Once penetrated by this type of tenderizer a good  marinade (BEER) will work wonders on those connective tissues. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Deni-MT45-Meat-Tenderizer-Blade/dp/B002R0FRHC/ref=sr_1_2?ie=UTF8&amp;qid=1313020059&amp;sr=8-2&#xD;&#xA;  [2]: http://i.stack.imgur.com/iFMWn.png" />
  <row Id="36009" PostHistoryTypeId="5" PostId="16748" RevisionGUID="2d316158-3742-4a62-ae4a-cb39e6c1efba" CreationDate="2011-08-13T13:51:03.003" UserId="1229" Comment="added 10 characters in body" Text="As of late, I have found myself incredibly interested in perfecting a red sauce recipe.&#xD;&#xA;&#xD;&#xA;While I don't have the recipe in front of me, I know most of what I put in it off the top of my head. I would like to know if anyone has some tasty additions I could try, or substitutions I should make. Really, I am looking for any advice at all that would help me improve the taste of my sauce. Please note that I am going for a &quot;lighter&quot; tasting sauce, if that makes any sense at all.&#xD;&#xA;&#xD;&#xA;The ingredients are the following ones, as far as I remember:&#xD;&#xA;&#xD;&#xA;- 3 tbsp Extra Virgin olive oil&#xD;&#xA;- 3 cloves garlic (mashed)&#xD;&#xA;- 1/4 cup white onion (chopped)&#xD;&#xA;- 2 tsp oregano&#xD;&#xA;- 4 tsp thyme&#xD;&#xA;- 2 tsp basil&#xD;&#xA;- 2 tsp crushed red pepper flakes&#xD;&#xA;- 1/4 cup white whine&#xD;&#xA;- 1 can crushed red tomatoes&#xD;&#xA;&#xD;&#xA;** And possibly some others I can't remember right now. &#xD;&#xA;&#xD;&#xA;I would love to hear any of your tips!" />
  <row Id="36010" PostHistoryTypeId="5" PostId="16213" RevisionGUID="befb4b69-bb15-44b3-8e47-49cb16338605" CreationDate="2011-08-13T13:54:12.770" UserId="1229" Comment="deleted 23 characters in body" Text="The recipe that I used did not call for cornstarch or corn syrup. The result is that they are slightly wet. Can I do anything to dry them up, such as dusting them with corn flour?&#xD;&#xA;&#xD;&#xA;I did dredge them in a mixture of confectioners sugar and corn flour; it helped a little, but I think I will find a recipe that has corn starch in it for next time!" />
  <row Id="36011" PostHistoryTypeId="5" PostId="16386" RevisionGUID="1ce8a68f-7b20-431c-90f8-950624f3902a" CreationDate="2011-08-13T13:57:36.610" UserId="1229" Comment="corrected spelling and punctuation" Text="I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid.&#xD;&#xA;&#xD;&#xA;I don't mind if the caramel sauce/syrup contains any butter/milk or not; if it's only made by sugar and water is OK.  &#xD;&#xA;I made a caramel sauce, which was fluid for some time, but when I coated the cheesecake and put in the fridge, it became solid and I just sticked this out and threw it away.&#xD;&#xA;&#xD;&#xA;If you have a recipe for this I would be glad to hear about, just as long as it is caramelized sugar, not clear syrup (slightly heated water plus sugar)." />
  <row Id="36012" PostHistoryTypeId="5" PostId="16457" RevisionGUID="2612daf6-e54b-413c-988c-80d3054a7d06" CreationDate="2011-08-13T14:01:41.717" UserId="1229" Comment="deleted 37 characters in body; edited title" Text="Having visited my family I fell in love with &quot;Pan de Trigo&quot; that we call &quot;Tres Puntas.&quot;  This is a wheat bread that appears to be folded over to have three points.  &#xD;&#xA;After baking, it puffs up and a large hollow exists in the center; the bread &quot;shell&quot; itself is chewy and slightly sandy in texture. I believe the hollow exists due to the folding. It reminds me a bit of a focaccia-style roll flavor and texture.  &#xD;&#xA;&#xD;&#xA;I found a recipe a while ago on a site that is no longer active, and have copied it here for comparison. I'm sorry that it's partially in Spanish but I am posting it here as I found it.  I did try to make it but it didn't resemble what I was hoping to create.  &#xD;&#xA;It had more of a crumb than a &quot;hole&quot; (if that makes sense) but this may be due to my method more than anything. Having mentioned focaccia, I was thinking of reviewing the process and recipes for this style of bread and combining the two so maybe this is the trick.&#xD;&#xA;&#xD;&#xA;Could someone more knowledgeable in bread making review this recipe and see if I'm on track?  Could this recipe create what I've described provided I adjusted my technique?  &#xD;&#xA;&#xD;&#xA;Here is the recipe.  Note that this is not the wheat version that we prefer.  I'm concerned that a wheat version would be even heavier if not done correctly.&#xD;&#xA;&#xD;&#xA;PAN DE TRES PUNTAS&#xD;&#xA;&#xD;&#xA;INGREDIENTES:&#xD;&#xA;&#xD;&#xA;&gt; 1 lb flour&#xD;&#xA;&gt; 1/4 C + 1 t sugar&#xD;&#xA;&gt; 3/4 t salt&#xD;&#xA;&gt; 2 packets active dry yeast&#xD;&#xA;&gt; 1 C water&#xD;&#xA;&#xD;&#xA;&gt; 2 Kilos de Harina sin preparar&#xD;&#xA;&gt; 1/2 taza de azúcar&#xD;&#xA;&gt; 1 y 1/2 cucharadita de sal&#xD;&#xA;&gt; 70 grs. de levadura fresca&#xD;&#xA;&gt; 2 tazas de agua&#xD;&#xA;&#xD;&#xA;PREPARACION:&#xD;&#xA;&#xD;&#xA;* En 2 tazas de agua tibia disolver la levadura con una cucharadita de azúcar. Dejar fermentar en un sitio tibio por una hora.&#xD;&#xA;* Agregar el resto de la harina hasta conseguir una masa que desprenda de las manos y la mesa. Dejar reposar por 1/2 hora en un lugar tibio y cubierta por un plastico.&#xD;&#xA;* Aceitar la mesa de trabajo y comenzar a tomar pedazos de masa. Hacer bolitas de mas o menos 50m gramos.&#xD;&#xA;* Sobre latas aceitadas darles la forma de 3 puntas y dejar levar por 1/2 hora mas.&#xD;&#xA;* LLevar al horno de panaderia por 10 minutos con calor fuerte&#xD;&#xA; " />
  <row Id="36013" PostHistoryTypeId="4" PostId="16457" RevisionGUID="2612daf6-e54b-413c-988c-80d3054a7d06" CreationDate="2011-08-13T14:01:41.717" UserId="1229" Comment="deleted 37 characters in body; edited title" Text="Trying to adjust a recipe to recreate Peruvian &quot;Tres Puntas&quot; rolls" />
  <row Id="36014" PostHistoryTypeId="2" PostId="16850" RevisionGUID="9c05dffe-00e1-4c5d-8700-4abfd73cd2df" CreationDate="2011-08-13T14:03:21.633" UserId="6757" Text="I'm doing fish fry's tonight, however my wife doesn't like breaded fish.  The thought was to pan sear hers and finish it with a sauce.  Unfortunately, I'm having a tough time finding sauce ideas for haddock.  What flavors/base would go well with haddock?  I want to avoid tartar sauce for a pan seared fillet.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="36015" PostHistoryTypeId="1" PostId="16850" RevisionGUID="9c05dffe-00e1-4c5d-8700-4abfd73cd2df" CreationDate="2011-08-13T14:03:21.633" UserId="6757" Text="Sauce for Haddock?" />
  <row Id="36016" PostHistoryTypeId="3" PostId="16850" RevisionGUID="9c05dffe-00e1-4c5d-8700-4abfd73cd2df" CreationDate="2011-08-13T14:03:21.633" UserId="6757" Text="&lt;sauce&gt;&lt;fish&gt;" />
  <row Id="36017" PostHistoryTypeId="2" PostId="16851" RevisionGUID="96571013-bb24-4cee-8a1c-5d1aea52ecdb" CreationDate="2011-08-13T14:04:09.020" UserId="7037" Text="It looks to be a double boiler of some sort, but we're not sure what it is. &#xD;&#xA;&#xD;&#xA;![strange pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/p6ymM.jpg" />
  <row Id="36018" PostHistoryTypeId="1" PostId="16851" RevisionGUID="96571013-bb24-4cee-8a1c-5d1aea52ecdb" CreationDate="2011-08-13T14:04:09.020" UserId="7037" Text="Can anyone tell me what this is?" />
  <row Id="36019" PostHistoryTypeId="3" PostId="16851" RevisionGUID="96571013-bb24-4cee-8a1c-5d1aea52ecdb" CreationDate="2011-08-13T14:04:09.020" UserId="7037" Text="&lt;equipment&gt;" />
  <row Id="36020" PostHistoryTypeId="5" PostId="16474" RevisionGUID="d9ce33a0-7581-4a23-b4ad-420dd2bb2836" CreationDate="2011-08-13T14:04:16.117" UserId="1229" Comment="corrected spelling; added tags" Text="I like to fry or sautee onions, garlic, chilis, spices (for flavor) and zucchini (the main ingredient); then stir them in a can of chopped tomatoes and simmer for a few minutes. The tomatoes are a way to add a sauce with some thickness that brings all the ingredients together. I want to get close to the texture and consistency, but I'm looking for something else so the dish does not always taste the same.&#xD;&#xA;&#xD;&#xA;Is there another vegetable or fruit I could use instead of the tomatoes? " />
  <row Id="36021" PostHistoryTypeId="4" PostId="16474" RevisionGUID="d9ce33a0-7581-4a23-b4ad-420dd2bb2836" CreationDate="2011-08-13T14:04:16.117" UserId="1229" Comment="corrected spelling; added tags" Text="What vegetable for sauteed zucchini could I use instead of tomatoes?" />
  <row Id="36022" PostHistoryTypeId="6" PostId="16474" RevisionGUID="d9ce33a0-7581-4a23-b4ad-420dd2bb2836" CreationDate="2011-08-13T14:04:16.117" UserId="1229" Comment="corrected spelling; added tags" Text="&lt;substitutions&gt;&lt;tomatoes&gt;&lt;zucchini&gt;" />
  <row Id="36023" PostHistoryTypeId="10" PostId="16748" RevisionGUID="b9e43d47-b2f5-44c6-b8a1-1efdc09d5462" CreationDate="2011-08-13T14:07:21.580" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36024" PostHistoryTypeId="6" PostId="16748" RevisionGUID="54576113-fbcd-4b27-a0ed-c884d2c61245" CreationDate="2011-08-13T14:07:55.900" UserId="41" Comment="edited tags" Text="&lt;sauce&gt;&lt;tomatoes&gt;" />
  <row Id="36025" PostHistoryTypeId="6" PostId="16457" RevisionGUID="08e96f41-442a-497b-ade2-d161a89557e2" CreationDate="2011-08-13T14:09:47.940" UserId="41" Comment="edited tags" Text="&lt;bread&gt;&lt;spanish-cuisine&gt;" />
  <row Id="36026" PostHistoryTypeId="10" PostId="16789" RevisionGUID="6aa1c7f2-66f9-4ded-8a3d-a5cdeafc543a" CreationDate="2011-08-13T14:10:56.520" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:1816,&quot;DisplayName&quot;:&quot;justkt&quot;},{&quot;Id&quot;:446,&quot;DisplayName&quot;:&quot;sarge_smith&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36027" PostHistoryTypeId="2" PostId="16852" RevisionGUID="d04cb5a0-496a-4d3a-b6e5-199a0663d8a6" CreationDate="2011-08-13T14:21:39.780" UserId="7038" Text="I'm trying to make frozen yoghurt manually (no machine) but would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. I was advised to try Arabic Gum, but that doesn't seem to have made any difference. Am I trying the correct additive? If not, what should I be trying?&#xD;&#xA;Thanks." />
  <row Id="36028" PostHistoryTypeId="1" PostId="16852" RevisionGUID="d04cb5a0-496a-4d3a-b6e5-199a0663d8a6" CreationDate="2011-08-13T14:21:39.780" UserId="7038" Text="Does Arabic Gum help keep Frozen Yoghurt soft?" />
  <row Id="36029" PostHistoryTypeId="3" PostId="16852" RevisionGUID="d04cb5a0-496a-4d3a-b6e5-199a0663d8a6" CreationDate="2011-08-13T14:21:39.780" UserId="7038" Text="&lt;ice-cream&gt;&lt;frozen-yogurt&gt;" />
  <row Id="36030" PostHistoryTypeId="2" PostId="16853" RevisionGUID="8fcd50a3-8361-4ed3-a628-2cf4b0fa3930" CreationDate="2011-08-13T14:24:12.510" UserId="6531" Text="Amazon seems to have quite a bit of choice. For instance:&#xD;&#xA;&#xD;&#xA;[Mini Cheesecake Pan][1]&#xD;&#xA;&#xD;&#xA;[6-Inch Mini Pie Pan][2]&#xD;&#xA;&#xD;&#xA;[Straight-sided Muffin/Cornbread Pan][3]&#xD;&#xA;&#xD;&#xA;Alternatively maybe these [cookie cutters][4] could do?&#xD;&#xA;&#xD;&#xA;[1]: http://www.amazon.com/Norpro-3919-Mini-Cheesecake-Pan/dp/B0006IW02M/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1313245167&amp;sr=1-2&#xD;&#xA;[2]: http://www.amazon.com/Fat-Daddios-6-Inch-Mini-Pie/dp/B001IZZGPK/ref=sr_1_18?s=home-garden&amp;ie=UTF8&amp;qid=1313245167&amp;sr=1-18&#xD;&#xA;[3]: http://www.amazon.com/Lodge-Pre-Seasoned-Straight-sided-Muffin-Cornbread/dp/B00063RX60/ref=sr_1_22?s=home-garden&amp;ie=UTF8&amp;qid=1313245167&amp;sr=1-22&#xD;&#xA;[4]: http://www.amazon.com/Ateco-5357-Piece-Plain-Cutter/dp/B00004S1CI/ref=pd_bxgy_k_img_b&#xD;&#xA;" />
  <row Id="36031" PostHistoryTypeId="5" PostId="16852" RevisionGUID="3f6e74bb-dd7f-4f60-8e11-e1849af37fe0" CreationDate="2011-08-13T14:37:22.817" UserId="1229" Comment="deleted 10 characters in body; edited title" Text="I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whether I stirred them every half-hour or not. I was advised to try Arabic gum, but that doesn't seem to make any difference. Am I trying the correct additive? If not, what should I be trying?&#xD;&#xA;" />
  <row Id="36032" PostHistoryTypeId="4" PostId="16852" RevisionGUID="3f6e74bb-dd7f-4f60-8e11-e1849af37fe0" CreationDate="2011-08-13T14:37:22.817" UserId="1229" Comment="deleted 10 characters in body; edited title" Text="Does Arabic gum help keep frozen yogurt soft?" />
  <row Id="36033" PostHistoryTypeId="6" PostId="16851" RevisionGUID="432480c9-55bd-4b0e-9127-0e1ac82906b0" CreationDate="2011-08-13T14:38:43.723" UserId="1229" Comment="edited tags" Text="&lt;equipment&gt;&lt;pan&gt;" />
  <row Id="36034" PostHistoryTypeId="5" PostId="16850" RevisionGUID="8398a490-22e1-4148-8bbf-72f62e020a1e" CreationDate="2011-08-13T14:41:13.287" UserId="1229" Comment="deleted 14 characters in body; edited title" Text="I'm doing fish fries tonight, and my wife doesn't like breaded fish.  &#xD;&#xA;The thought was to pan sear hers and finish it with a sauce. Unfortunately, I'm having a tough time finding sauce ideas for haddock. What flavors/base would go well with haddock? I want to avoid tartar sauce for a pan seared fillet.&#xD;&#xA;" />
  <row Id="36035" PostHistoryTypeId="4" PostId="16850" RevisionGUID="8398a490-22e1-4148-8bbf-72f62e020a1e" CreationDate="2011-08-13T14:41:13.287" UserId="1229" Comment="deleted 14 characters in body; edited title" Text="What sauce could I use for haddock?" />
  <row Id="36036" PostHistoryTypeId="4" PostId="16748" RevisionGUID="9df76d7f-fb14-4086-89c0-0120c1e2e887" CreationDate="2011-08-13T14:43:36.220" UserId="1229" Comment="edited title" Text="Red tomato sauce recipe" />
  <row Id="36037" PostHistoryTypeId="2" PostId="16854" RevisionGUID="0825f2ac-f6b7-4421-87da-f3035cc9d7d1" CreationDate="2011-08-13T14:51:01.913" UserId="41" Text="It's an egg poacher.  Looks like [this exact model][1].&#xD;&#xA;&#xD;&#xA;![Egg Poacher][2]&#xD;&#xA;&#xD;&#xA;Note that these don't really actually &quot;poach&quot; eggs, the result is more like a coddled egg. They do essentially work like double boilers.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/product/B002CGSYBM/ref=s9_simh_gw_p79_d0_g79_i1?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=center-2&amp;pf_rd_r=1RGG2F984GWTBBD8SMNX&amp;pf_rd_t=101&amp;pf_rd_p=470938631&amp;pf_rd_i=507846&#xD;&#xA;  [2]: http://i.stack.imgur.com/z9P81.png" />
  <row Id="36038" PostHistoryTypeId="2" PostId="16855" RevisionGUID="8b94ffe5-af7c-4f4e-baaf-d848bc116787" CreationDate="2011-08-13T15:08:50.950" UserId="3881" Text="I've made gnocchi with different types of potato with mixed result. Can anyone recommend a type that is particularly good for making gnocchi?" />
  <row Id="36039" PostHistoryTypeId="1" PostId="16855" RevisionGUID="8b94ffe5-af7c-4f4e-baaf-d848bc116787" CreationDate="2011-08-13T15:08:50.950" UserId="3881" Text="Types of potato for making gnocchi" />
  <row Id="36040" PostHistoryTypeId="3" PostId="16855" RevisionGUID="8b94ffe5-af7c-4f4e-baaf-d848bc116787" CreationDate="2011-08-13T15:08:50.950" UserId="3881" Text="&lt;potatoes&gt;&lt;gnocchi&gt;" />
  <row Id="36041" PostHistoryTypeId="2" PostId="16856" RevisionGUID="abae5c4c-3abe-4a23-8e94-99f1d75d477f" CreationDate="2011-08-13T15:33:02.797" UserId="641" Text="David G. has the 'correct' answer, but you can in fact use boiled potatoes. Mash the boiled potatoes with a generous helping of olive oil (to taste). Crude extra virgin olive oil (EVOO) has a different flavor than cooked. It really stands out. Then, go ahead with the rest of the recipe." />
  <row Id="36042" PostHistoryTypeId="2" PostId="16857" RevisionGUID="0b6bec55-3464-46fc-99e2-7a0c6df1da07" CreationDate="2011-08-13T15:36:41.183" UserId="1672" Text="I think gnocchi should work best with varieties of potatoes that you think of as mealy, dry, and fluffy when cooked. The most common mealy potato is russet. From *On Food and Cooking*:&#xD;&#xA;&#xD;&#xA;&gt; Mealy types (russets, blue and purple varieties, Russian and banana fingerlings) concentrate more dry starch in their cells, so they're denser than waxy types. When cooked, the cells tend to swell and separate from each other, producing a fine, dry, fluffy texture that works well in fried potatoes and in baked and mashed potatoes...&quot;&#xD;&#xA;&#xD;&#xA;You want those that dry texture to make gnocchi, so that you can manage to wrangle it into a dough. If you live somewhere without russets, just use whatever you'd normally use for baked or mashed potatoes.&#xD;&#xA;&#xD;&#xA;The other category of potato is waxy. They'll tend to be too solid and moist to easily make gnocchi from; they're better suited for things where you want chunks/slices to stay intact. In the US, most red, yellow, and white potatoes are waxy. Stay away from those for gnocchi." />
  <row Id="36043" PostHistoryTypeId="2" PostId="16858" RevisionGUID="ff1e2f57-6d6a-45ff-a24d-3ca6221991cb" CreationDate="2011-08-13T17:00:52.047" UserId="1233" Text="I have tried to make pizza dough by hand a couple of times now but every time after mixing the ingredients the dough is far too sticky to knead, it is more like a batter than dough.  I have watched videos on youtube of people making it and it is nothing like how mine turns out.&#xD;&#xA;&#xD;&#xA;The ingredients I am using are:&#xD;&#xA;&#xD;&#xA; - 225g Bread Flour &#xD;&#xA; - 140ml Water&#xD;&#xA; - 1 tsp Dried Active Yeast&#xD;&#xA; - 1 tsp salt&#xD;&#xA; - 1 tsp sugar&#xD;&#xA; - 1 tbsp olive oil&#xD;&#xA;&#xD;&#xA;I have tried just mixing everything together at once, and I have also tried mixing the water, yeast and sugar together first then adding.&#xD;&#xA;&#xD;&#xA;Can anyone see anything wrong with the quantities I am using in this recipe or is there something else that I should be doing to actually get dough that I can knead?  As I said, it is so sticky that it will just stick to everything it touches unless I constantly add flour (on my hands and board)." />
  <row Id="36044" PostHistoryTypeId="1" PostId="16858" RevisionGUID="ff1e2f57-6d6a-45ff-a24d-3ca6221991cb" CreationDate="2011-08-13T17:00:52.047" UserId="1233" Text="Why is my Pizza Dough always too sticky to knead?" />
  <row Id="36045" PostHistoryTypeId="3" PostId="16858" RevisionGUID="ff1e2f57-6d6a-45ff-a24d-3ca6221991cb" CreationDate="2011-08-13T17:00:52.047" UserId="1233" Text="&lt;dough&gt;&lt;pizza&gt;" />
  <row Id="36046" PostHistoryTypeId="2" PostId="16859" RevisionGUID="39840762-2eef-418b-abd8-156e0aad5b22" CreationDate="2011-08-13T17:15:17.147" UserId="5272" Text="Dave I am an Indian and we make dough for everyday bread at home. Its easy to knead dough. You have to take care while adding water. Do not add all the water you have. Add water slowly and steadily. For pizza dough I follow these steps&#xD;&#xA;&#xD;&#xA; - Mix yeast in warm water add sugar in this water, observe this mixture and as soon as you see bubbles its ready to be used for kneading dough&#xD;&#xA; - In flour add oil and salt along with the yeast you have prepared&#xD;&#xA; - I use a spoon to keep mixing the flour and add spoon full of water, I keep some floor handy in case I have accidentally added extra water&#xD;&#xA;&#xD;&#xA;I keep kneading the floor gently and add water or flour as and when required. This does require some practice.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36047" PostHistoryTypeId="5" PostId="16500" RevisionGUID="91e86ce7-106a-4288-947f-b969a250a427" CreationDate="2011-08-13T17:55:16.637" UserId="6231" Comment="add photo of raw rapane meat" Text="Here on the Black Sea in Romania people are eating a shellfish called in Romanian &quot;rapane&quot; which they translate as &quot;oyster&quot; when I ask.&#xD;&#xA;&#xD;&#xA;But they are elongated spiral shells which to me look nothing like the chunky flattish oyster shells in Australia. Besides which there is another Romanian word &quot;stridie&quot; for oyster and I can't find &quot;rapane&quot; in my print dictionary or any online dictionary. One person told me these are &quot;sea oysters&quot; as opposed to &quot;ocean oysters&quot;. I've also been told they're not a native local species.&#xD;&#xA;&#xD;&#xA;Here is a photo of a dead rapane shell on the beach and another of raw rapane waiting to be cooked:&#xD;&#xA;&#xD;&#xA;![dead rapane shell][1] ![raw rapane waiting to be cooked][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/UkIID.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/KPonE.jpg" />
  <row Id="36048" PostHistoryTypeId="25" PostId="16855" RevisionGUID="c0219f3c-b11f-45b7-9ca7-52ca2003826d" CreationDate="2011-08-13T18:22:34.310" Comment="http://twitter.com/#!/StackCooking/status/102444949601140736" />
  <row Id="36049" PostHistoryTypeId="2" PostId="16860" RevisionGUID="ad5a3868-87ed-4d0d-b6ce-1dd46fbf610a" CreationDate="2011-08-13T18:41:43.423" UserId="1374" Text="If you're working manually with a heavily hydrated dough, its just going to require a lot of flour if you're going to knead manually.  Sometimes that's even anticipated in the recipe - that extra flour will be incorporated into the recipe during manual kneading.  If that's the route you want to go, it just takes lots of flour and patience.  Putting the dough fridge for a couple of hours will also help, it will fully hydrate the flour and generally make it a bit easier to work with.&#xD;&#xA;&#xD;&#xA;That said - its also possible you could be using a different flour (even brand matters!) than your recipe is intending for and you're over hydrating that recipe.  If its too slack to work with at all, try reducing the water a bit.  It may take a little experimenting, but once you figure out what works for the taste/texture you want and the ingredients you use - you'll get a 'feel' for the dough.  Just by looking at and handling the dough, you'll immediately know if you've got the right amount of water.  Its takes a bit of time to develop that - but not much.&#xD;&#xA;&#xD;&#xA;Additionally, if you find you like the texture of that recipe, but the extra hydration makes it difficult to knead, then just don't.  If its that hydrated, just give it time like a 'No Knead Bread' and the dough will form the gluten for you.  Reduce the yeast in the recipe and give it time.  Googling 'No Knead Bread' will elaborate, but generally its just letting it sit for an extending period on the counter (or a bit longer in the fridge)." />
  <row Id="36050" PostHistoryTypeId="5" PostId="16860" RevisionGUID="67ece415-2dfb-48a1-b1be-086545691bdd" CreationDate="2011-08-13T18:58:16.460" UserId="1374" Comment="added 189 characters in body" Text="If you're working manually with a heavily hydrated dough, its just going to require a lot of flour if you're going to knead manually.  Sometimes that's even anticipated in the recipe - that extra flour will be incorporated into the recipe during manual kneading.  If that's the route you want to go, it just takes lots of flour and patience.  Putting the dough fridge for a couple of hours will also help, it will fully hydrate the flour and generally make it a bit easier to work with.&#xD;&#xA;&#xD;&#xA;That said - its also possible you could be using a different flour (even brand matters!) than your recipe is intending for and you're over hydrating that recipe. The proportions in recipe seem on par (at least the flour to water ratio) for a pizza dough - at least the ones I do (I checked in BBA just to double check and its about the same as well).  If its too slack to work with at all, try reducing the water a bit.  It may take a little experimenting, but once you figure out what works for the taste/texture you want and the ingredients you use - you'll get a 'feel' for the dough.  Just by looking at and handling the dough, you'll immediately know if you've got the right amount of water.  Its takes a bit of time to develop that - but not much.&#xD;&#xA;&#xD;&#xA;Additionally, if you find you like the texture of that recipe, but the extra hydration makes it difficult to knead, then just don't.  If its that hydrated, just give it time like a 'No Knead Bread' and the dough will form the gluten for you.  Reduce the yeast in the recipe and give it time.  Googling 'No Knead Bread' will elaborate, but generally its just letting it sit for an extending period on the counter (or a bit longer in the fridge)." />
  <row Id="36051" PostHistoryTypeId="2" PostId="16861" RevisionGUID="ddcfed76-70bb-4d82-912c-6b5545297090" CreationDate="2011-08-13T19:55:36.560" UserId="7040" Text="The moisture content of flour varies with the environment you store it in. Hence the amount of water you need to put in your dough also varies.&#xD;&#xA;&#xD;&#xA;If it is too sticky: add more flour. " />
  <row Id="36052" PostHistoryTypeId="5" PostId="16753" RevisionGUID="15e27602-c362-4cb3-82a1-4da81bfe522a" CreationDate="2011-08-13T20:07:45.657" UserId="1229" Comment="corrected spelling and grammar" Text="You could try flavoured oils instead; I have oregano and garlic infused olive oil (that I usually use on salads or on risotto).&#xD;&#xA;&#xD;&#xA;If you insist on fresh/dried I'd try thyme and/or rosemary. Give them a good chopping/bashing before hand to release thier oils and flavour." />
  <row Id="36053" PostHistoryTypeId="5" PostId="16737" RevisionGUID="69fb82ee-4fee-42d1-a08e-74a36f79145d" CreationDate="2011-08-13T20:10:16.390" UserId="1229" Comment="corrected spelling and grammar" Text="I need to translate the type of meat called &quot;Eye of Round Roast&quot; to Danish.&#xD;&#xA;&#xD;&#xA;It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical knowledge. It might be a long shot.&#xD;&#xA;&#xD;&#xA;So, if there isn't any Danish speaking helpfull mind here, I would really appreciate if I could get a good definition or explanation in English of what the eye of round roast is.&#xD;&#xA;&#xD;&#xA;I have tried with no luck the [Google translator][1], [www.ordbogen.com][2] (a Danish very indepth dictionary), and other kinds fx [www.thefreedictionary.com][3] to try guessing the actual meaning. I need a dictionary with cooking specific technical phrases, and that is not exactly lying around.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://translate.google.dk&#xD;&#xA;  [2]: http://www.ordbogen.com&#xD;&#xA;  [3]: http://www.thefreedictionary.com" />
  <row Id="36054" PostHistoryTypeId="5" PostId="16747" RevisionGUID="e1e84dca-3044-43d1-bfe8-90bc04d02a57" CreationDate="2011-08-13T20:11:59.273" UserId="1229" Comment="corrected spelling and punctuation" Text="I think the Danish use the English style cutting and names not the US style, so direct translation is not really possible. The round is often just English &quot;Roast Beef.&quot;&#xD;&#xA;&#xD;&#xA;The main part of the round we would call topside, which is Danish is _Inderlår og klump_ (topside and rump).&#xD;&#xA;&#xD;&#xA;The top part we call Silverside is the &quot;Culotte&quot; (leg).&#xD;&#xA;&#xD;&#xA;There are other untranslatable parts like _Tyksteg_, _Lårtunge_, and _Couvette_; these are referred to as just &quot;Roast Beef&quot;!" />
  <row Id="36055" PostHistoryTypeId="5" PostId="16720" RevisionGUID="93a11ba5-234c-4692-b8cc-b4a26dfca4b2" CreationDate="2011-08-13T20:13:33.190" UserId="1229" Comment="added 5 characters in body; edited title" Text="If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to it?" />
  <row Id="36056" PostHistoryTypeId="4" PostId="16720" RevisionGUID="93a11ba5-234c-4692-b8cc-b4a26dfca4b2" CreationDate="2011-08-13T20:13:33.190" UserId="1229" Comment="added 5 characters in body; edited title" Text="What happens if you freeze a soft serve of ice cream?" />
  <row Id="36057" PostHistoryTypeId="2" PostId="16862" RevisionGUID="1e4dee4b-d84b-4ed7-bd42-fc1c95a34168" CreationDate="2011-08-13T20:22:39.087" UserId="1229" Text="The easier way to cook spaghetti is &quot;spaghetti with garlic, olive oil, and red pepper.&quot;&#xD;&#xA;&#xD;&#xA;You cook the spaghetti as usual. While they are cooking you put olive oil in a pan large enough to contain the spaghetti. You warm the olive oil, and add garlic, and red pepper; you make them sauté, and stop before the garlic becomes brown.&#xD;&#xA;&#xD;&#xA;When the spaghetti are ready, you take a spoon of the cooking water, put the spaghetti in the pan, and let them cook a little, adding the spoon of water you took from the pot where the spaghetti where cooking.&#xD;&#xA;" />
  <row Id="36058" PostHistoryTypeId="5" PostId="16730" RevisionGUID="beec074c-1839-43fc-bc34-e7e1f0753095" CreationDate="2011-08-13T20:25:37.950" UserId="1229" Comment="added 4 characters in body" Text="I am not a wood expert, but I have done a fair bit of carpentry as well as cookery. I agree that the key is having nice hard wood with fine grain; you don't want to damage a delicate dough or provide places to stick. Bamboo &quot;wood&quot; is usually a composite material, with the thickness built with layers glued together and then carved/lathed down to shape; so, I imagine it would have little lines that might open over time with use. Oak seems too heavily grained for this application. My french pin is maple. It came from a wood turner who does primarily pens and pencils. He makes pens from a variety of wood but the rolling pins are all maple.  " />
  <row Id="36059" PostHistoryTypeId="5" PostId="16747" RevisionGUID="f1d6a2be-b57c-4c11-aa5c-bcabd86b0207" CreationDate="2011-08-13T22:19:28.997" UserId="3203" Comment="deleted 3 characters in body" Text="I think the Danish use the English style cutting and names not the US style, so direct translation is not really possible. The round is often just English &quot;Roast Beef&quot;&#xD;&#xA;&#xD;&#xA;The main part of the round we would call topside, which is Danish is _Inderlår og klump_ (topside and rump)&#xD;&#xA;&#xD;&#xA;The top part we call Silverside is the &quot;Culotte&quot; (leg)&#xD;&#xA;&#xD;&#xA;There are other untranslatable parts like _Tyksteg_, _Lårtunge_, and _Couvette_; these are referred to as just &quot;Roast Beef&quot;!" />
  <row Id="36060" PostHistoryTypeId="25" PostId="1164" RevisionGUID="271f53dc-0024-4cf7-b6e0-5522541bdbf5" CreationDate="2011-08-13T22:23:10.213" Comment="http://twitter.com/#!/StackCooking/status/102505499173466113" />
  <row Id="36061" PostHistoryTypeId="5" PostId="16832" RevisionGUID="7c958cb9-854d-42f1-bf7f-8232d2b0ae79" CreationDate="2011-08-13T22:47:11.753" UserId="3203" Comment="deleted 2 characters in body" Text="Yes, it depends on brand, humidity, etc. My local variety is 1:4 to 1:4.5 (polenta:water) to get to that softness level&#xD;&#xA;&#xD;&#xA;Add nothing else until you have the polenta at the desired consistency and softness&#xD;&#xA;" />
  <row Id="36062" PostHistoryTypeId="2" PostId="16863" RevisionGUID="d30c6300-24bd-4f21-937a-5bf51bea7d5f" CreationDate="2011-08-14T01:09:15.520" UserId="6615" Text="If I was eating it, I'd simply squeeze some lemon juice over the fish on my plate. I've also had haddock with a white sauce or a cheese sauce. I'd suggest making a cheese sauce using philly cream cheese and some milk. &#xD;&#xA;&#xD;&#xA;An alternative to pan seared would be to bake. There are lot of suggestions for baked haddock in google." />
  <row Id="36063" PostHistoryTypeId="2" PostId="16864" RevisionGUID="731e557b-b22a-4bb7-9251-0814f1f229a1" CreationDate="2011-08-14T04:03:05.467" UserId="7045" Text="Ingredients (per a person) ;&#xD;&#xA;20 drained, anchovy stuffed green olives&#xD;&#xA;5-10 drained capers&#xD;&#xA;5mm tubed ground garlic&#xD;&#xA;1 Tbsp extra virgin olive oil&#xD;&#xA;1.5 tsp curry powder&#xD;&#xA;4 Tbsp coconut milk powder&#xD;&#xA;fish sauce to taste&#xD;&#xA;4 twigs of fresh parsley&#xD;&#xA;3 leaves of red chicory&#xD;&#xA;2 slices of bread (&amp; butter) [or chips]&#xD;&#xA;&#xD;&#xA;Directions ;&#xD;&#xA;1. Place the olives, capers, garlic and olive oil into a blender or food processor; pulse to mince.&#xD;&#xA;2. Add the curry powder and coconut milk powder. Blend until smooth.&#xD;&#xA;3. Season to taste with fish sauce.&#xD;&#xA;4. Mix chopped fresh parsley.&#xD;&#xA;5. Scrape the paste onto a dish. Stand chicory at the center.&#xD;&#xA;6. Toast the bread. Spread butter and cut into the triangles.&#xD;&#xA;" />
  <row Id="36064" PostHistoryTypeId="25" PostId="16858" RevisionGUID="0d828a09-1464-4be2-af42-0c6ec9b32528" CreationDate="2011-08-14T04:23:11.140" Comment="http://twitter.com/#!/StackCooking/status/102596099830841344" />
  <row Id="36065" PostHistoryTypeId="2" PostId="16865" RevisionGUID="7dbb528f-ff3a-4045-9188-4387b95f4f23" CreationDate="2011-08-14T05:47:34.033" UserId="7046" Text="Let's assume you just want a little flavor added to a potato salad without too much texture:&#xD;&#xA;&#xD;&#xA;after swirling the stalks under water and shaking off excess drops, pat with kitchen paper or cloth (doesn't bruise easily). &#xD;&#xA;&#xD;&#xA;next pluck off small clumps of the hairy leaves from the tougher stalk. this is completely subjective as to how much stalk needs to be eliminated. &#xD;&#xA;&#xD;&#xA;chop. the more stalk removed, the courser/longer the chopping in general -up to a cm long.&#xD;&#xA;also, the more dill is added to recipe, the finer it should be chopped (avoid the feeling of eating grass). &#xD;&#xA;&#xD;&#xA;if a good deal is used then stir into the mayo first. if just of a garnish quantity then sprinkle on top of mixed pot salad. " />
  <row Id="36066" PostHistoryTypeId="2" PostId="16866" RevisionGUID="a9ea12e5-5cb2-47d5-aa0e-057c00684065" CreationDate="2011-08-14T05:52:13.447" UserId="6345" Text="The rules are the same as keeping rice, beans, or lentils: keep them in a container that the insects can't chew through, and do not allow them access.  This means glass, thick plastic (not a bag), or metal.  I would do my best to dry off the seeds to prevent mold growth, beforehand.  Even laying them on a paper towel for 15-20 minutes should help. &#xD;&#xA;&#xD;&#xA;If you have problems with mold, try using something like a canning jar and use fine cloth in place of the lid.  It should keep bugs out and allow moisture to escape.  &#xD;&#xA;&#xD;&#xA;Refrigeration will greatly extend the life of your seeds; if bugs do not have a chance to lay eggs on them, and the seeds are sufficiently dry to prevent mold, they should refrigerate for months. &#xD;&#xA;&#xD;&#xA;Freezing is also good idea, as this will kill any bug larvae and prevent microbial spoilage; I'd try freezing a small batch of seeds first to make sure the moisture doesn't split them open.  " />
  <row Id="36067" PostHistoryTypeId="5" PostId="16837" RevisionGUID="6a3e68e7-3429-48ee-b457-f6e576ba823e" CreationDate="2011-08-14T06:09:30.970" UserId="7034" Comment="added 242 characters in body" Text="Preparing food for people with celiac disease, or celiac sprue, an auto-immune condition whereby the person will suffer injuries to the lining of the small intestine upon ingesting anything containing wheat or other grains in the wheat family" />
  <row Id="36068" PostHistoryTypeId="24" PostId="16837" RevisionGUID="6a3e68e7-3429-48ee-b457-f6e576ba823e" CreationDate="2011-08-14T06:09:30.970" Comment="Proposed by 7034 approved by -1 edit id of 278" />
  <row Id="36069" PostHistoryTypeId="5" PostId="16837" RevisionGUID="1b42a620-9265-43f5-9db7-2b42138d24a9" CreationDate="2011-08-14T06:09:31.110" UserId="41" Comment="deleted 119 characters in body" Text="Techniques and substitutions for gluten-free cooking and baking, especially for people with celiac disease or celiac sprue." />
  <row Id="36070" PostHistoryTypeId="2" PostId="16867" RevisionGUID="7547096b-a4c2-4462-924f-fda88b955306" CreationDate="2011-08-14T06:10:49.467" UserId="6345" Text="The dough is probably too wet for kneading to develop the gluten and give it structure.  The solution is a trick called &quot;double hydration&quot; which is used in professional baking. &#xD;&#xA;&#xD;&#xA;Hold back about 1/4 of the water, allow the dough to be kneaded easily.  When the dough is fully kneaded, you can gradually mix in the remaining water until you get the consistency you desire. This bypasses the problems of trying to knead a very wet (&quot;slack&quot;) dough.  &#xD;&#xA;&#xD;&#xA;Note that pizza dough should still be somewhat wet and stretchy." />
  <row Id="36071" PostHistoryTypeId="5" PostId="15511" RevisionGUID="96c72a8a-4c55-494e-9403-4a89ea51fb0f" CreationDate="2011-08-14T06:18:25.547" UserId="6345" Comment="typo" Text="The way restaurants do it is simple, straightforward, and  also very easy to make organic by using organic ingredients.&#xD;&#xA;&#xD;&#xA;**Standard 3-bowl breading**&#xD;&#xA;&#xD;&#xA;1) **Bowl One: Seasoned flour** -- flour, salt, pepper, and seasonings (for me: thyme, paprika, cayenne, garlic powder, onion powder, and parsley flakes)&#xD;&#xA;&#xD;&#xA;2) **Bowl Two: Egg wash** -- Beaten egg with a 1-2 TBSP milk per egg yolk added&#xD;&#xA;&#xD;&#xA;3) **Bowl Three: Panko** (or other bread crumbs) -- alternately, add some salt, pepper, and seasonings to them&#xD;&#xA;&#xD;&#xA;**Procedure:**&#xD;&#xA;Dredge the item to bread through the bowls in order, then repeat if desired to build up a thicker layer.  You only need to change your seasonings to switch from breading chicken, fish, or even doing fried green tomatoes. &#xD;&#xA;&#xD;&#xA;**If you make your own bread and breadcrumbs, the ingredient list will read: flour, water, milk, eggs, yeast, salt, and spices. Hard to get more straightforward than that!**&#xD;&#xA;&#xD;&#xA;It's simple, fast, and works beautifully every time.  Here's why it's the best way: the flour sticks to the wet surface of your item, leaving a dry, starchy surface for the egg wash to adhere to.  The egg wash allows the panko to stick.  For the next layer, the flour fills in the gaps between bread crumbs and absorbs residual moisture from the egg wash. &#xD;&#xA;" />
  <row Id="36072" PostHistoryTypeId="25" PostId="16843" RevisionGUID="b8d9aba4-43a5-40bf-90cc-22d2a80e5952" CreationDate="2011-08-14T06:23:11.280" Comment="http://twitter.com/#!/StackCooking/status/102626297800429568" />
  <row Id="36073" PostHistoryTypeId="5" PostId="16836" RevisionGUID="670cbdeb-cfba-4ee3-9421-23f7b0517516" CreationDate="2011-08-14T06:31:14.583" UserId="41" Comment="added 528 characters in body" Text="Gluten is the protein in wheat and some other grains (such as rye and barley) which gives dough its elasticity, or chewiness.  Gluten-free cooking generally means the total absence of these gluten-producing ingredients, and attempts to recreate the properties of the protein using alternative flours, gelling agents, and other food additives.&#xD;&#xA;&#xD;&#xA;As gluten intolerances may vary in severity, please specify the level that applies; solutions that are acceptable for gluten-sensitive individuals may not be appropriate for Celiacs." />
  <row Id="36074" PostHistoryTypeId="2" PostId="16868" RevisionGUID="465f290e-abab-491f-ab81-567e5ed9adf8" CreationDate="2011-08-14T06:38:40.267" UserId="6638" Text="From experience, I will say that whole-bean dishes are not great after freezing but frozen bean/dhal *puree* works. That means frozen chilie will suffer but pea soup not.&#xD;&#xA;&#xD;&#xA;Doughs and pastas are mostly good freezing candidates -uncooked. Homemade ravioli, Chinese dumplings, gnocchi, pierogi, and puff-pastry pockets are all good cooked straight from frozen. Lasagna being the most forgiving of the 'frozen left-over' category.&#xD;&#xA;&#xD;&#xA;Grain dishes are not usually good candidates; the exception being polenta. Some folks swear by pre-portioned frozen brown rice, however (I will forgive them, just).&#xD;&#xA;&#xD;&#xA;Mashed potato freezes well as does the nearly-mashed-texture of scalloped potato. The only other potato dish that is acceptably textured after freezing (mealiness!) is chips/fries -any shape destined to hit the oil.&#xD;&#xA;&#xD;&#xA;Tomato-based sauces freeze well as does sauce bases of pureed veg such as onion or eggplant. All will separate a bit on thawing but sauces get stirred anyway.&#xD;&#xA;&#xD;&#xA;Soft and wet dishes suffer less than dry chewy ones: veg curry and ratatouille are good choices. &#xD;&#xA;&#xD;&#xA;Mixes and patties: raw falafel in balls or slabs are great to have frozen as prep is only worth it for lg quantities. Bean burgers and those made with commercial tvp work well too.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36075" PostHistoryTypeId="2" PostId="16869" RevisionGUID="24b3c44f-b9ea-46f9-8865-4194f3109b1f" CreationDate="2011-08-14T07:56:36.863" UserId="3672" Text="Compound butter is a very nice accompaniment for fish. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&quot;Compound butter is a mixture of softened butter and at least one other ingredient.  Some ideas for compound butter are: herbs, spices, citrus zest/juice, honey, fresh mint, soft cheeses (like goat), fresh or dried peppers, and nuts…you get the idea – this list could be endless!&quot;&#xD;&#xA;&#xD;&#xA;You can cook the fish on its own and then put the compound butter on top to melt over it. While soft the butter can be put into a piping bag and piped as rosettes and refrigerated until ready to use. Makes for a nice presentation. &#xD;&#xA;&#xD;&#xA;Another common accompaniment to fish is mango salso or a combination of tropical fruits (mango pineapple for example). &#xD;&#xA;&#xD;&#xA;This seemed like a good link for ideas for sauces for Haddock:  &#xD;&#xA;&#xD;&#xA;http://www.wisegeek.com/what-are-different-types-of-sauce-for-haddock.htm&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36076" PostHistoryTypeId="25" PostId="16852" RevisionGUID="8e0279a4-931c-4872-bba3-7560dd2b9262" CreationDate="2011-08-14T08:23:12.040" Comment="http://twitter.com/#!/StackCooking/status/102656500748648448" />
  <row Id="36077" PostHistoryTypeId="2" PostId="16870" RevisionGUID="4afa8b95-e37f-4b14-a2c5-3f1eae2161c9" CreationDate="2011-08-14T09:01:57.067" UserId="2939" Text="Diced eggplant (aubergine) with some coriander and cumin cooked with the zucchini would also give a very thick sauce consistency.  I would cook the eggplant first, until it is quite 'mushy', so as not to overcook the zucchini.  If you needed to thin the sauce you could add some stock or a little tomato paste and water.  &#xD;&#xA;&#xD;&#xA;Top it with a big blob of natural yoghurt at the end if you like that type of flavour.  " />
  <row Id="36078" PostHistoryTypeId="25" PostId="16833" RevisionGUID="45d0e451-18d5-4d71-80fb-cc83937c6c18" CreationDate="2011-08-14T12:23:12.063" Comment="http://twitter.com/#!/StackCooking/status/102716899946803200" />
  <row Id="36079" PostHistoryTypeId="25" PostId="16654" RevisionGUID="29e06f1f-48d9-44cf-ae5b-554d74a83551" CreationDate="2011-08-14T14:23:12.087" Comment="http://twitter.com/#!/StackCooking/status/102747099011088384" />
  <row Id="36080" PostHistoryTypeId="2" PostId="16871" RevisionGUID="52498556-be3a-4b03-b9ce-c73d75ac73f6" CreationDate="2011-08-14T14:45:03.247" UserId="7049" Text="Does anyone have any good recepies which includes [chokeberry][1]?&#xD;&#xA;&#xD;&#xA;I found how to make bread, jam, juice and icecream from them. Is there any other food in which I could use aronia?&#xD;&#xA;&#xD;&#xA;I would apriciate recipes which in smallest detail explain how to make food (I'm more or less beginner).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Aronia" />
  <row Id="36081" PostHistoryTypeId="1" PostId="16871" RevisionGUID="52498556-be3a-4b03-b9ce-c73d75ac73f6" CreationDate="2011-08-14T14:45:03.247" UserId="7049" Text="Chokeberry (aronia berry) recipes" />
  <row Id="36082" PostHistoryTypeId="3" PostId="16871" RevisionGUID="52498556-be3a-4b03-b9ce-c73d75ac73f6" CreationDate="2011-08-14T14:45:03.247" UserId="7049" Text="&lt;recipe&gt;" />
  <row Id="36083" PostHistoryTypeId="2" PostId="16872" RevisionGUID="3acdaa2b-9d9b-4d4e-8ec9-b6ef99540566" CreationDate="2011-08-14T14:58:03.430" UserId="3425" Text="I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help preserving the food? If yes, how does it work?&#xD;&#xA;&#xD;&#xA;If it matters, the food currently in question is [this one](http://lhermanto-resepkeluarga.blogspot.com/2007/05/macaroni-schotel.html), but I would appreciate a general explanation." />
  <row Id="36084" PostHistoryTypeId="1" PostId="16872" RevisionGUID="3acdaa2b-9d9b-4d4e-8ec9-b6ef99540566" CreationDate="2011-08-14T14:58:03.430" UserId="3425" Text="Can one preserve food by periodically heating it?" />
  <row Id="36085" PostHistoryTypeId="3" PostId="16872" RevisionGUID="3acdaa2b-9d9b-4d4e-8ec9-b6ef99540566" CreationDate="2011-08-14T14:58:03.430" UserId="3425" Text="&lt;food-preservation&gt;&lt;reheating&gt;" />
  <row Id="36086" PostHistoryTypeId="2" PostId="16873" RevisionGUID="a85dccef-3726-447e-889f-f5fb0c39374e" CreationDate="2011-08-14T15:41:00.000" UserId="711" Text="No.  &#xD;&#xA;&#xD;&#xA;Although it depends on what you call preserve.  &#xD;&#xA;&#xD;&#xA;Heating will kill off most of the bacteria that may have grown, but will destroy more and more nutrients each time you reheat.  Also its important to reheat above 65C (maybe check that, its close to this figure). &#xD;&#xA;&#xD;&#xA;For your sister, her pasta dish is perfect in the fridge for 2 days.  In fact if she doesn't hav e fridge,  its probably better to just leave it out than to reheat it every 6 hours. It wont grow anything dangerous in that time." />
  <row Id="36087" PostHistoryTypeId="5" PostId="16872" RevisionGUID="b41d74a4-f1c0-41f2-83b4-56b484b22da3" CreationDate="2011-08-14T16:23:03.240" UserId="3425" Comment="added 84 characters in body" Text="I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours or so (up to 1-2 days). Does this help preserving the food? If yes, how does it work?&#xD;&#xA;&#xD;&#xA;If it matters, the food currently in question is [this one](http://lhermanto-resepkeluarga.blogspot.com/2007/05/macaroni-schotel.html), but I would appreciate a general explanation. In case anyone is wondering, she doesn't store it in the fridge because it is full." />
  <row Id="36088" PostHistoryTypeId="25" PostId="16851" RevisionGUID="0774a5e3-1256-416a-9f1f-05629011372a" CreationDate="2011-08-14T16:23:11.897" Comment="http://twitter.com/#!/StackCooking/status/102777297513361408" />
  <row Id="36089" PostHistoryTypeId="2" PostId="16874" RevisionGUID="6c492675-2c8d-45a6-af08-ed5c9deda8db" CreationDate="2011-08-14T17:09:53.570" UserId="6345" Text="YES!  If food is kept above 140F/60C, microorganisms can't grow in the food.  Professional kitchens use steam tables to keep food warm at this temperature throughout a day's service.  If the product is cooled quickly (generally using an ice bath), then it can be used for more than one day. &#xD;&#xA;&#xD;&#xA;Another approach is often used for stocks and soups: heat them to 165F/75C daily or every two days, to kill microorganisms, then cool them quickly with an ice bath to under 40F/5C.  This can be done 2-3 times to extend the fridge life of the product.&#xD;&#xA;&#xD;&#xA;The most important part of both approaches is to use a food thermometer to verify that food is fully heated/cooled, and to make sure that heating and cooling is done QUICKLY.  For food safety, you do not want food to be in the 40F/5C to 140F/60C range for more than an hour if possible, or two hours tops.  &#xD;&#xA;&#xD;&#xA;Another trick to extend the fridge life of food is to immediately transfer it from a still-hot pot to a cool container, and then leave the top of the container open to allow steam to escape.  This greatly reduces cooling time; even in a refrigerator, a sealed container may take over an hour to cool down to a safe temperature. " />
  <row Id="36090" PostHistoryTypeId="2" PostId="16875" RevisionGUID="66aad04a-c9ad-49d2-8443-9cc2d216dece" CreationDate="2011-08-14T17:11:45.097" UserId="7050" Text="Different foods will provide different mediums for bacterial growth, some being more hazardous to leave in the danger zone (40f - 140f) than others. The method described might not be as great a risk for something acid as it would be for say, rice. But it should be taken into account that the heat used to kill bacteria will not necessarily denature the toxins that they excrete, so it strikes me that this sort of preservation strategy would become progressively more dangerous the longer you pursue it." />
  <row Id="36091" PostHistoryTypeId="6" PostId="16872" RevisionGUID="24736556-9c65-41d8-8a4a-7cfa97193ef5" CreationDate="2011-08-14T17:22:23.943" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;food-preservation&gt;&lt;reheating&gt;" />
  <row Id="36092" PostHistoryTypeId="10" PostId="16871" RevisionGUID="23cd6607-525f-49bd-a0da-aa1e92b800ce" CreationDate="2011-08-14T17:30:39.263" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36093" PostHistoryTypeId="5" PostId="16874" RevisionGUID="2fcaf015-073f-4fa1-a5b4-9037ae7b5e42" CreationDate="2011-08-14T17:50:55.553" UserId="6345" Comment="bolding to emphasize fast heating" Text="YES!  If food is quickly heated and kept above 140F/60C, microorganisms can't grow in the food.  Professional kitchens use steam tables to keep food warm at this temperature throughout a day's service.  If the product is cooled quickly (generally using an ice bath), then it can be used for more than one day. &#xD;&#xA;&#xD;&#xA;Another approach is often used for stocks and soups: heat them to 165F/75C daily or every two days, to kill microorganisms, then cool them quickly with an ice bath to under 40F/5C.  This can be done 2-3 times to extend the fridge life of the product.&#xD;&#xA;&#xD;&#xA;The most important part of both approaches is to use a food thermometer to verify that food is fully heated/cooled, and **`to make sure that heating and cooling is done QUICKLY.  For food safety, you do not want food to be in the 40F/5C to 140F/60C range for more than an hour if possible, or two hours tops.`**  &#xD;&#xA;&#xD;&#xA;Another trick to extend the fridge life of food is to immediately transfer it from a still-hot pot to a cool container, and then leave the top of the container open to allow steam to escape.  This greatly reduces cooling time; even in a refrigerator, a sealed container may take over an hour to cool down to a safe temperature. " />
  <row Id="36094" PostHistoryTypeId="25" PostId="16872" RevisionGUID="42a8d014-7c3d-4c11-aef5-66e5161b05cc" CreationDate="2011-08-14T18:23:12.360" Comment="http://twitter.com/#!/StackCooking/status/102807498515419136" />
  <row Id="36095" PostHistoryTypeId="25" PostId="16435" RevisionGUID="549a1903-b29e-46b6-9b43-5c702906cd94" CreationDate="2011-08-14T20:23:13.320" Comment="http://twitter.com/#!/StackCooking/status/102837700792565760" />
  <row Id="36096" PostHistoryTypeId="2" PostId="16876" RevisionGUID="a7968a5c-4dc5-40af-a278-b0b210408092" CreationDate="2011-08-14T21:37:25.040" UserId="7055" Text="I've never heard anyone else talk about this problem, but it seems to happen to me all the time:&#xD;&#xA;&#xD;&#xA;I've been grilling regularly on a Webber charcoal grill for about a year. I have done my best to follow the instructions in the Webber manual about how to use the grill. I always use &quot;the direct method&quot; as I am usually cooking burgers or steaks, and frankly the results have not been too shabby so far. &#xD;&#xA;&#xD;&#xA;But here's something I don't understand. When I cook a particularly juicy meat, especially a marinated meat, the juice always falls down on the charcoals, and it seems to extinguish many of them, at least partially. This wouldn't matter so much, except that it seems to lead to a big discrepancy in temperatures between the time I put the meat on until I flip, and then between the flip until the meat is ready. So if a recipe calls for 6 minutes on each side, after the first 6 minutes one side is super charred, and then I need to leave it on the second side for longer than 6 minutes to achieve the same. It's also painful because I often will grill a vegetable after the meat is done, and it always seems to take much longer than I expect.&#xD;&#xA;&#xD;&#xA;Does anyone else have this problem? What should I do? I've seen drip pans at the store, but again the manual for my Webber suggests that these are only necessary when grilling by the indirect method." />
  <row Id="36097" PostHistoryTypeId="1" PostId="16876" RevisionGUID="a7968a5c-4dc5-40af-a278-b0b210408092" CreationDate="2011-08-14T21:37:25.040" UserId="7055" Text="Juice from meat extinguishing charcoals when grilling?" />
  <row Id="36098" PostHistoryTypeId="3" PostId="16876" RevisionGUID="a7968a5c-4dc5-40af-a278-b0b210408092" CreationDate="2011-08-14T21:37:25.040" UserId="7055" Text="&lt;grilling&gt;" />
  <row Id="36099" PostHistoryTypeId="2" PostId="16877" RevisionGUID="5325f13a-fb4f-452b-802a-b859ad37ca60" CreationDate="2011-08-14T22:10:38.210" UserId="6791" Text="I worked at a grocery store for about 7 years and the number one rule when it came to bugs and weavels in the flour, seeds, rice, etc... was always the freezer. Very much to @BobMcGee's point, I would try a small amount to make sure the freezer doesn't affect them (but for most varieties, I think you're safe)" />
  <row Id="36100" PostHistoryTypeId="2" PostId="16878" RevisionGUID="e5762c12-33e1-4959-88e3-836626677bdd" CreationDate="2011-08-14T22:16:52.330" UserId="6158" Text="I was in Austria recently and at a restaurant there ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart really easily.&#xD;&#xA;&#xD;&#xA;So I have some leftover pork chops at home and I want to know how I can cook them so that they are like that. I usually fry chops, but that gives a different kind of texture I think.&#xD;&#xA;&#xD;&#xA;I'm not really sure what to do with them. I don't have a crockpot or a slowcooker so I don't have too many options. I guess the choice is either boiling them (in gravy or a stew or something?) or cooking them in the oven, but I have no idea how to do either of those things without it turning out horrible. Tips?" />
  <row Id="36101" PostHistoryTypeId="1" PostId="16878" RevisionGUID="e5762c12-33e1-4959-88e3-836626677bdd" CreationDate="2011-08-14T22:16:52.330" UserId="6158" Text="Slow-cooking pork 'chops'?" />
  <row Id="36102" PostHistoryTypeId="3" PostId="16878" RevisionGUID="e5762c12-33e1-4959-88e3-836626677bdd" CreationDate="2011-08-14T22:16:52.330" UserId="6158" Text="&lt;pork&gt;" />
  <row Id="36103" PostHistoryTypeId="25" PostId="16876" RevisionGUID="575a6d10-0c39-416d-b5dc-93bff095649b" CreationDate="2011-08-14T22:23:53.913" Comment="http://twitter.com/#!/StackCooking/status/102868070451785728" />
  <row Id="36104" PostHistoryTypeId="2" PostId="16879" RevisionGUID="6f24ad2c-6429-4979-9e0f-76dd706de4ac" CreationDate="2011-08-14T22:47:35.593" UserId="6239" Text="In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200C for 30 minutes and then simmer for a long time, I am having an issue with tomato skins. I find these skins largely inedible: they separate from the pulp and become very tough. Since these skins might contain some flavour, I simmer them with the rest of the tomatoes, and only then throw them away. This is a bit fidgety and takes a while.&#xD;&#xA;&#xD;&#xA;I noticed that some tomato varieties, namely the ones that are sold on vines, have much softer skins that do not separate from the pulp and remain edible.&#xD;&#xA;&#xD;&#xA;Do tomato skins have, in fact, any flavour that I would want to keep? What is the correct way to handle tomato skins?" />
  <row Id="36105" PostHistoryTypeId="1" PostId="16879" RevisionGUID="6f24ad2c-6429-4979-9e0f-76dd706de4ac" CreationDate="2011-08-14T22:47:35.593" UserId="6239" Text="Tomato skin in roasted tomato soup?" />
  <row Id="36106" PostHistoryTypeId="3" PostId="16879" RevisionGUID="6f24ad2c-6429-4979-9e0f-76dd706de4ac" CreationDate="2011-08-14T22:47:35.593" UserId="6239" Text="&lt;tomatoes&gt;" />
  <row Id="36107" PostHistoryTypeId="2" PostId="16880" RevisionGUID="6a7c2efb-3355-41ee-b4ac-49aa7c6b4a6f" CreationDate="2011-08-14T22:50:55.767" UserId="3819" Text="Given that this was a restaurant, it's possible that your pork was cooked sous-vide (vacuum packed and placed in a low temperature water bath for an extended time, and then quick-seared).  Cooking pork chops at precisely 140F for a couple of hours can create the effect you describe, but that requires specialized equipment.  There are ways that you can replicate the effect without a dedicated sous vide machine and vacuum sealer (google for &quot;ghetto sous vide&quot;), but those are frankly a bit sketchy for anyone but dedicated hobbyists (Upside possibility: perfect pork chops, tenderloins, and steaks.  Downside risk: Death from botulism or salmonella).&#xD;&#xA;&#xD;&#xA;Boiling pork chops absolutely will result in horrible, horrible food.  Baking pork chops will end up with okay-but-not-particularly-tender-or-interesting food.  &#xD;&#xA;&#xD;&#xA;Were I in your shoes, I would pan fry them, but try to do so for less time than you usually do.  If you're in North America, you don't have to worry about trichonosis, so it is no longer required to cook pork as long as the previous generation had to.  Medium-rare pan-fried pork chops can turn out tender, juicy, and flavorful, without any health risks. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="36108" PostHistoryTypeId="2" PostId="16881" RevisionGUID="f9aff206-5608-4bf4-bb92-8f1cbc3d7b66" CreationDate="2011-08-14T23:51:08.727" UserId="3632" Text="Eggs make crepes stronger, which makes them less vulnerable to tearing. It also adds some taste if you like eggs. &#xD;&#xA;&#xD;&#xA;If you have a good frying pan then you don't need them at all. You can make crepes with next to any type of flower without eggs or any egg replacement. Pure buckwheat on the other hand does not have gluten and might be more fragile.&#xD;&#xA;&#xD;&#xA;In my experience &quot;galettes bretonnes&quot; are always with eggs, water and buckwheat, but without white flower or milk. I expect here the eggs are especially in use to make the dough less fragile." />
  <row Id="36109" PostHistoryTypeId="5" PostId="16512" RevisionGUID="1cd3d59f-4670-445d-9129-128c6e40d8c1" CreationDate="2011-08-14T23:55:57.877" UserId="1229" Comment="added a sentence saying that health questions are off-topic; re-arranged the first sentences to first show &quot;please don't use this tag&quot;" Text="Please do not use this tag; it's a legacy tag which will soon be purged. Questions about health are off-topic on this site." />
  <row Id="36110" PostHistoryTypeId="24" PostId="16512" RevisionGUID="1cd3d59f-4670-445d-9129-128c6e40d8c1" CreationDate="2011-08-14T23:55:57.877" Comment="Proposed by 1229 approved by 41 edit id of 279" />
  <row Id="36111" PostHistoryTypeId="5" PostId="16835" RevisionGUID="0e3e359c-c03b-4621-a169-70a5e910b52b" CreationDate="2011-08-14T23:56:32.243" UserId="1887" Comment="added 45 characters in body" Text="Flesh from young cows (less than a year old)." />
  <row Id="36112" PostHistoryTypeId="24" PostId="16835" RevisionGUID="0e3e359c-c03b-4621-a169-70a5e910b52b" CreationDate="2011-08-14T23:56:32.243" Comment="Proposed by 1887 approved by -1 edit id of 277" />
  <row Id="36113" PostHistoryTypeId="5" PostId="16835" RevisionGUID="61c06105-9f4f-4a3c-95d0-0615d23e2b43" CreationDate="2011-08-14T23:56:32.477" UserId="41" Comment="added 40 characters in body" Text="Topics related to preparing and cooking flesh from young cows (less than a year old)." />
  <row Id="36114" PostHistoryTypeId="5" PostId="16834" RevisionGUID="3829dcda-d25d-4ed8-b4f1-67788e6b9e0a" CreationDate="2011-08-14T23:56:43.163" UserId="1887" Comment="added 172 characters in body" Text="Use this tag for questions involving the preparation or serving of food made from veal. Veal is flesh from young cows, and is usually paler and more tender than [tag:beef]." />
  <row Id="36115" PostHistoryTypeId="24" PostId="16834" RevisionGUID="3829dcda-d25d-4ed8-b4f1-67788e6b9e0a" CreationDate="2011-08-14T23:56:43.163" Comment="Proposed by 1887 approved by 41 edit id of 276" />
  <row Id="36116" PostHistoryTypeId="6" PostId="16878" RevisionGUID="01620d81-f480-4760-8a93-93bc32c412a2" CreationDate="2011-08-15T01:15:38.357" UserId="41" Comment="edited tags" Text="&lt;pork&gt;&lt;slow-cooking&gt;" />
  <row Id="36117" PostHistoryTypeId="2" PostId="16882" RevisionGUID="9ac759da-4cd1-4341-a2d4-9d38d19f6769" CreationDate="2011-08-15T01:22:14.867" UserId="41" Text="I make pulled pork all the time in the winter (usually from inexpensive shoulder roasts) using a heavy cast iron dutch oven, by filling it about 1 cm with water and letting it cook at low heat for 4-8 hours.  After cooking it pulls apart with no resistance at all.&#xD;&#xA;&#xD;&#xA;The important thing is to use a moist-heat cooking method and low heat.  Braising is ideal.  Just add a little liquid and cover it so that the steam does most of the work.  If you don't have a dutch oven, you could probably use reasonably deep metal dish and cover it with aluminum foil." />
  <row Id="36118" PostHistoryTypeId="6" PostId="16879" RevisionGUID="ec410b45-7b41-49f5-8255-4175c367d388" CreationDate="2011-08-15T01:22:58.967" UserId="41" Comment="edited tags" Text="&lt;soup&gt;&lt;tomatoes&gt;" />
  <row Id="36119" PostHistoryTypeId="2" PostId="16883" RevisionGUID="376b22c1-3bf3-4794-961c-e6647243e3ab" CreationDate="2011-08-15T01:42:00.793" UserId="1374" Text="As a fellow Webber'er and long time griller, I'm going to wager one of three things going on here:&#xD;&#xA;&#xD;&#xA; - There is waaaaay too much marinade still on your meat when it hits the grill.  If its been soaked properly in the marinade, you don't need to have it still be gushing fluid when it hits the grill.&#xD;&#xA; - Your coals aren't hot enough.  One of the biggest problems I see with folks and charcoal grills isn't waiting long enough for the coals.  There's should be no visible flame and slightly more than half of the coals should be white.  In a chimney starter - this is around 25 minutes for me.  If you're using another method, YMMV.&#xD;&#xA; - You don't have enough coals.  If you've just got enough coals to spread a thin layer across your grill, then they won't keep heat well and they'll cool down fast. If the liquid hits them too much here, they won't heat back up well. They should be grouped together somewhat and generally a couple layers thick for best heat." />
  <row Id="36120" PostHistoryTypeId="5" PostId="16883" RevisionGUID="869ed75b-88f8-49ee-8cca-39b5a46a138d" CreationDate="2011-08-15T01:48:32.017" UserId="1374" Comment="edited body" Text="As a fellow Webber'er and long time griller, I'm going to wager one of three things going on here:&#xD;&#xA;&#xD;&#xA; - Your coals aren't hot enough.  One of the biggest problems I see with folks and charcoal grills isn't waiting long enough for the coals.  There's should be no visible flame and slightly more than half of the coals should be white.  In a chimney starter - this is around 25 minutes for me.  If you're using another method, YMMV.&#xD;&#xA; - You don't have enough coals.  If you've just got enough coals to spread a thin layer across your grill, then they won't keep heat well and they'll cool down fast. If the liquid hits them too much here, they won't heat back up well. They should be grouped together somewhat and generally a couple layers thick for best heat.&#xD;&#xA; - There is waaaaay too much marinade still on your meat when it hits the grill.  If its been soaked properly in the marinade, you don't need to have it still be gushing fluid when it hits the grill." />
  <row Id="36121" PostHistoryTypeId="2" PostId="16884" RevisionGUID="f9079d24-be50-47ad-a8ca-0650db9137c5" CreationDate="2011-08-15T01:57:56.433" UserId="5550" Text="I want to make a barbecue sauce which has chicken stock in it's [recipe][1].  &#xD;&#xA;This is the first time I needed chicken stock for cooking... Somehow I didn't come by it up until now.  &#xD;&#xA;&#xD;&#xA;Anyway, neither me or any of my roommates ever buy chickens with bones. Always clean chickens or clean wings... Nothing to create stock with.  &#xD;&#xA;&#xD;&#xA;I understand I could buy a chicken with bones for the sake of making chicken stock, but I was wondering whether there is an easier, alternative solution that could substitute for chicken stock in my sauce. Think &quot;chicken stock for students&quot;...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cdkitchen.com/recipes/recs/475/Hard_Rock_Cafe_Ribs47477.shtml" />
  <row Id="36122" PostHistoryTypeId="1" PostId="16884" RevisionGUID="f9079d24-be50-47ad-a8ca-0650db9137c5" CreationDate="2011-08-15T01:57:56.433" UserId="5550" Text="Chicken Stock alternatives?" />
  <row Id="36123" PostHistoryTypeId="3" PostId="16884" RevisionGUID="f9079d24-be50-47ad-a8ca-0650db9137c5" CreationDate="2011-08-15T01:57:56.433" UserId="5550" Text="&lt;chicken&gt;&lt;stock&gt;&lt;barbecue&gt;&lt;barbecue-sauce&gt;&lt;chicken-stock&gt;" />
  <row Id="36124" PostHistoryTypeId="6" PostId="16884" RevisionGUID="945bdd0d-c55a-4f08-b67f-ff657bd26c15" CreationDate="2011-08-15T02:23:56.413" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;chicken&gt;&lt;sauce&gt;&lt;stock&gt;&lt;barbecue-sauce&gt;" />
  <row Id="36125" PostHistoryTypeId="6" PostId="16876" RevisionGUID="e014cd97-4391-4c5f-8e41-93f18adb5fe9" CreationDate="2011-08-15T02:25:00.013" UserId="41" Comment="edited tags" Text="&lt;meat&gt;&lt;grilling&gt;" />
  <row Id="36126" PostHistoryTypeId="2" PostId="16885" RevisionGUID="7ac56814-ae8c-4bee-9d44-1871abac340f" CreationDate="2011-08-15T02:33:57.760" UserId="1374" Text="Considering the sheer number of rather strong ingredients in that recipe - if it were me and I didn't have stock and didn't want to make or buy any...I'd substitute broth as a first option and salted water as a second option." />
  <row Id="36127" PostHistoryTypeId="2" PostId="16886" RevisionGUID="4201b5e1-257a-4ddd-885d-44696b5924df" CreationDate="2011-08-15T02:49:43.910" UserId="6345" Text="Sometimes it's okay to use store-bought chicken stock/broth.  To get a little extra flavor in it, chop up some mirepoix (carrots, celery, onions in a 1:1:2 ratio) and boil the stock with the vegetables for an hour or so.  &#xD;&#xA;&#xD;&#xA;Yes, store-bought stock is pretty awful compared to homemade, but there are so many flavorings in that recipe that you can get away with it.  In a pinch, vegetable stock with a few bouillon  cubes in could even work. " />
  <row Id="36128" PostHistoryTypeId="2" PostId="16887" RevisionGUID="acfb2cea-8492-4dfa-a435-fb0cb202e916" CreationDate="2011-08-15T03:00:00.787" UserId="6345" Text="I wouldn't bother keeping the skins, if they're hurting the texture.  Many recipes using tomatoes end up removing skins for this reason. My exec chef showed me an easy way to remove the skin from tomatoes (we were doing tomato concasse):  &#xD;&#xA;&#xD;&#xA; 1. Wash tomatoes thoroughly, and slice a shallow cross in the bottom.&#xD;&#xA; 2. Bring a pot of water to a rolling boil, and also prepare an ice water bath nearby.&#xD;&#xA; 3. Drop tomatoes into the boiling water for 30 seconds to a minute, until the skin starts to crack.&#xD;&#xA; 4. Using a slotted spoon, transfer tomatoes to ice water to cool for a minute or two&#xD;&#xA; 5. Peel -- the skin should already be peeling back around the X-mark.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36129" PostHistoryTypeId="5" PostId="16220" RevisionGUID="87a76872-ecb0-4bf3-b4ee-532fe8a61374" CreationDate="2011-08-15T03:13:49.593" UserId="6345" Comment="sharpmaker + sandpaper" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and you can use sandpaper with the same grit to produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Because the mouse pad's rubber/foam has some give, this method produces a convex edge which remains sharp for longer that an V-cut, because it has more metal behind the edge.  It also still presents a very sharp point for cutting, moreso than an equivalent V-cut front bevel.&#xD;&#xA;&#xD;&#xA;Using sandpaper will also cost a small fraction of what you spend on a good sharpening stone, which will run you $50 or more PER STONE.&#xD;&#xA;&#xD;&#xA;**Wondering what grit to use?**  There are comprehensive tables [here][1] and [here][2].  However, here is a quick-reference mini-table for you:&#xD;&#xA;&#xD;&#xA;**Name / US Grit Rating / Use**&#xD;&#xA;&#xD;&#xA; - Coarse / 100-400 / Remove lots of metal.  At the low-end of the range, used for reshaping blades, taking out large chips, or restoring snapped points.  At the higher end of grit range, used to establish a bevel angle and restore very dull edges.&#xD;&#xA; - Medium / 400-700 / Remove moderate amounts of metal. For refining an edge established with coarse grits, and for restoring moderately dull blades.  Can be used to establish a bevel angle, but it will take considerably longer.  600 grit is a common point to start at for standard sharpening.&#xD;&#xA; - Fine / 800-1200 / For finishing a blade or touching-up a slightly dull blade.  At about 1000 grit, you will get something equivalent to a factory edge, assuming you use the same bevel angle. Ceramic steels have grits in this range.&#xD;&#xA; - Extra-Fine / 2000+ / For polishing.  Higher grits create a shinier and sharper edge, until at 8000+ grit you get mirror finishes and sharpness equivalent to a straight razor.  If you're going to bother using grits this high, a leather strop and polishing paste may serve you better than even a ceramic steel; the steel would actually be reducing the edge sharpness with use.&#xD;&#xA;&#xD;&#xA;Source: [Sandpaper-mousepad sharpening][3]&#xD;&#xA;&#xD;&#xA;Source2: [Sharpening techniques and explanation][4]&#xD;&#xA;&#xD;&#xA;**Edit: Another way to use sandpaper in sharpening -- expanding the grit range for a Spyderco Sharpmaker**&#xD;&#xA;&#xD;&#xA;I'm currently using sandpaper to make a very coarse stone for sharpening extremely dull edges on my Spyderco Sharpmaker.  I wrap both of the normal triangular stones with a strip of emery cloth or 220-grit wet/dry sandpaper, and then hold it in place with medium binder clips.  Since the lowest stone the Sharpmaker comes with is 800-grit ceramic, this saves HOURS versus using the normal stones. It is also considerably cheaper than the diamond stones they sell; for a big tub of clips and a package of sandpaper, I paid $7, versus about  $37 for the diamond rods.&#xD;&#xA;&#xD;&#xA;  [1]: http://straightrazorplace.com/hones/43203-sharpening-polishing-stone-grits.html&#xD;&#xA;  [2]: http://www.sharpeningsupplies.com/Sharpening-Stone-Grit-Chart-W21C60.aspx&#xD;&#xA;  [3]: http://zknives.com/knives/articles/sandpapermousepad.shtml&#xD;&#xA;  [4]: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" />
  <row Id="36130" PostHistoryTypeId="5" PostId="16220" RevisionGUID="8aa6f740-7a84-42c0-8998-3f50efa4c7fe" CreationDate="2011-08-15T03:13:49.703" UserId="6345" Comment="sharpmaker + sandpaper" Text="Yes, I've heard this suggested, using wet/dry sandpaper and a mousepad. It is a very inexpensive way to match a whetstone, and you can use sandpaper with the same grit to produce an excellent edge.&#xD;&#xA;&#xD;&#xA;You duct-tape the sand-paper together so it wraps around the mouse pad, and then pull the knife along the sandpaper with the edge trailing. This is to say, you use sandpaper in the opposite direction as a whetstone.  Once you work up to the finest-grit papers, you can use jeweler's polish and a leather strop for a truly razor-sharp edge. &#xD;&#xA;&#xD;&#xA;Because the mouse pad's rubber/foam has some give, this method produces a convex edge which remains sharp for longer that an V-cut, because it has more metal behind the edge.  It also still presents a very sharp point for cutting, moreso than an equivalent V-cut front bevel.&#xD;&#xA;&#xD;&#xA;Using sandpaper will also cost a small fraction of what you spend on a good sharpening stone, which will run you $50 or more PER STONE.&#xD;&#xA;&#xD;&#xA;**Wondering what grit to use?**  There are comprehensive tables [here][1] and [here][2].  However, here is a quick-reference mini-table for you:&#xD;&#xA;&#xD;&#xA;**Name / US Grit Rating / Use**&#xD;&#xA;&#xD;&#xA; - Coarse / 100-400 / Remove lots of metal.  At the low-end of the range, used for reshaping blades, taking out large chips, or restoring snapped points.  At the higher end of grit range, used to establish a bevel angle and restore very dull edges.&#xD;&#xA; - Medium / 400-700 / Remove moderate amounts of metal. For refining an edge established with coarse grits, and for restoring moderately dull blades.  Can be used to establish a bevel angle, but it will take considerably longer.  600 grit is a common point to start at for standard sharpening.&#xD;&#xA; - Fine / 800-1200 / For finishing a blade or touching-up a slightly dull blade.  At about 1000 grit, you will get something equivalent to a factory edge, assuming you use the same bevel angle. Ceramic steels have grits in this range.&#xD;&#xA; - Extra-Fine / 2000+ / For polishing.  Higher grits create a shinier and sharper edge, until at 8000+ grit you get mirror finishes and sharpness equivalent to a straight razor.  If you're going to bother using grits this high, a leather strop and polishing paste may serve you better than even a ceramic steel; the steel would actually be reducing the edge sharpness with use.&#xD;&#xA;&#xD;&#xA;Source: [Sandpaper-mousepad sharpening][3]&#xD;&#xA;&#xD;&#xA;Source2: [Sharpening techniques and explanation][4]&#xD;&#xA;&#xD;&#xA;**Edit: Another way to use sandpaper in sharpening -- expanding the grit range for a Spyderco Sharpmaker**&#xD;&#xA;&#xD;&#xA;I'm currently using sandpaper to make a very coarse stone for sharpening extremely dull edges on my Spyderco Sharpmaker.  I wrap both of the normal triangular stones with a strip of emery cloth or 220-grit wet/dry sandpaper, and then hold it in place with medium binder clips.  Since the lowest stone the Sharpmaker comes with is 800-grit ceramic, this saves HOURS versus using the normal stones. It is also considerably cheaper than the diamond stones they sell; for a big tub of clips and a package of sandpaper, I paid $7, versus about  $37 for the diamond rods.&#xD;&#xA;&#xD;&#xA;  [1]: http://straightrazorplace.com/hones/43203-sharpening-polishing-stone-grits.html&#xD;&#xA;  [2]: http://www.sharpeningsupplies.com/Sharpening-Stone-Grit-Chart-W21C60.aspx&#xD;&#xA;  [3]: http://zknives.com/knives/articles/sandpapermousepad.shtml&#xD;&#xA;  [4]: http://forums.egullet.org/index.php?/topic/26036-knife-maintenance-and-sharpening/" />
  <row Id="36131" PostHistoryTypeId="5" PostId="16884" RevisionGUID="8200a990-fb92-42fd-946e-7d0f181443b7" CreationDate="2011-08-15T04:47:22.797" UserId="1229" Comment="corrected spelling and punctuation" Text="I want to make a barbecue sauce which has chicken stock in its [recipe][1].  &#xD;&#xA;This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now.  &#xD;&#xA;&#xD;&#xA;Anyway, neither me or any of my roommates ever buy chickens with bones; we always buy clean chickens or clean wings (nothing to create stock with).  &#xD;&#xA;&#xD;&#xA;I understand I could buy a chicken with bones for the sake of making chicken stock, but I was wondering whether there is an easier, alternative solution that could substitute for chicken stock in my sauce. Think of &quot;chicken stock for students.&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cdkitchen.com/recipes/recs/475/Hard_Rock_Cafe_Ribs47477.shtml" />
  <row Id="36132" PostHistoryTypeId="5" PostId="16879" RevisionGUID="f49e80bc-7466-4730-813b-c37418f075bd" CreationDate="2011-08-15T04:50:52.357" UserId="1229" Comment="added the temperature in Fahrenheit " Text="In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find these skins largely inedible: They separate from the pulp and become very tough. Since these skins might contain some flavour, I simmer them with the rest of the tomatoes, and only then throw them away. This is a bit fidgety and takes a while.&#xD;&#xA;&#xD;&#xA;I noticed that some tomato varieties, namely the ones that are sold on vines, have much softer skins that do not separate from the pulp and remain edible.&#xD;&#xA;&#xD;&#xA;Do tomato skins have, in fact, any flavour that I would want to keep? What is the correct way to handle tomato skins?" />
  <row Id="36133" PostHistoryTypeId="5" PostId="16878" RevisionGUID="0fd2f492-3948-4bbb-92f5-8ea29fc5c3b3" CreationDate="2011-08-15T04:53:54.273" UserId="1229" Comment="added 16 characters in body" Text="I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart really easily.&#xD;&#xA;&#xD;&#xA;So I have some leftover pork chops at home and I want to know how I can cook them so that they are like that. I usually fry chops, but that gives a different kind of texture I think.&#xD;&#xA;&#xD;&#xA;I'm not really sure what to do with them. I don't have a crockpot or a slow cooker so I don't have too many options. I guess the choice is either boiling them (e.g., in gravy, or a stew) or cooking them in the oven, but I have no idea on how to do either of those things without turning it out horrible. Do you have any tips?" />
  <row Id="36134" PostHistoryTypeId="5" PostId="16871" RevisionGUID="bddb7695-13f8-4be7-94ee-03c3a87f98b0" CreationDate="2011-08-15T04:57:28.387" UserId="1229" Comment="corrected spelling and grammar" Text="Does anyone have any good recipes that include [chokeberry][1]?&#xD;&#xA;&#xD;&#xA;I found how to make bread, jam, juice and icecream from them. Is there any other food in which I could use aronia?&#xD;&#xA;&#xD;&#xA;I would appreciate recipes which in smallest detail explain how to make food (I'm more or less beginner).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Aronia" />
  <row Id="36135" PostHistoryTypeId="5" PostId="16865" RevisionGUID="67e17db4-92be-453c-a358-c54afc788e21" CreationDate="2011-08-15T05:00:45.373" UserId="1229" Comment="added 16 characters in body" Text="Let's assume you just want a little flavor added to a potato salad without too much texture.&#xD;&#xA;&#xD;&#xA;- After swirling the stalks under water and shaking off excess drops, pat with kitchen paper or cloth (doesn't bruise easily). &#xD;&#xA;- Pluck off small clumps of the hairy leaves from the tougher stalk; this is completely subjective as to how much stalk needs to be eliminated. &#xD;&#xA;- Chop. The more stalk is removed, the courser/longer the chopping in general is—up to a cm long.&#xD;&#xA;Also, the more dill is added to recipe, the finer it should be chopped (avoid the feeling of eating grass). &#xD;&#xA;&#xD;&#xA;if a good deal is used, then stir into the mayonnaise first; if it is just of a garnish quantity, then sprinkle on top of mixed pot salad. " />
  <row Id="36136" PostHistoryTypeId="5" PostId="16826" RevisionGUID="cf96cbb7-232f-4f20-995b-9714d8d44a4a" CreationDate="2011-08-15T05:03:42.203" UserId="1229" Comment="corrected spelling" Text="The chef's claim is false: Usually, the only side where wasabi is applied is under the fish, so it doesn't slide off the rice." />
  <row Id="36137" PostHistoryTypeId="5" PostId="16770" RevisionGUID="a3c01689-3216-49c2-9680-23c7e70dbddd" CreationDate="2011-08-15T05:04:16.807" UserId="1229" Comment="added 5 characters in body" Text="Applying cling wrap should work. If the problems continue, then you might want to invest in a vacuum sealer." />
  <row Id="36138" PostHistoryTypeId="5" PostId="16833" RevisionGUID="ebff0911-3c6d-402e-b4be-9fb00941e647" CreationDate="2011-08-15T05:05:41.767" UserId="1229" Comment="deleted 14 characters in body; edited title" Text="I want to obtain a taste very similar to wasabi, but without wasabi ingredients. How do I do it?&#xD;&#xA;" />
  <row Id="36139" PostHistoryTypeId="4" PostId="16833" RevisionGUID="ebff0911-3c6d-402e-b4be-9fb00941e647" CreationDate="2011-08-15T05:05:41.767" UserId="1229" Comment="deleted 14 characters in body; edited title" Text="How can I approximate wasabi taste?" />
  <row Id="36140" PostHistoryTypeId="5" PostId="16831" RevisionGUID="ce21678b-8a36-47e3-89d7-945fc37b67a9" CreationDate="2011-08-15T05:07:11.763" UserId="1229" Comment="added 15 characters in body" Text="You should use a large, heavy pan with a thick metal base, definitely not non-stick." />
  <row Id="36141" PostHistoryTypeId="5" PostId="16542" RevisionGUID="f693cc2b-eb9c-4cb3-9105-f731baeb3684" CreationDate="2011-08-15T05:08:35.443" UserId="1229" Comment="added 22 characters in body" Text="I would use sliced button, because they have very little flavor, and cook down to almost nothing. Also, they are very cheap." />
  <row Id="36142" PostHistoryTypeId="5" PostId="16526" RevisionGUID="c80f72fb-74c1-4f5e-8fc0-0a15850212f8" CreationDate="2011-08-15T05:09:29.470" UserId="1229" Comment="added 3 characters in body" Text="Just put sugar in a pan, and let it melt; then, pour it over the creme and refrigerate it so it hardens.&#xD;&#xA;" />
  <row Id="36143" PostHistoryTypeId="5" PostId="16192" RevisionGUID="503623b3-bc40-4c4f-9935-e918323e8f56" CreationDate="2011-08-15T05:10:58.283" UserId="1229" Comment="deleted 5 characters in body; edited title" Text="I've made a bechamel sauce and added sherry to it, herbs, etc; the sherry is too overpowering. How can I correct that?" />
  <row Id="36144" PostHistoryTypeId="4" PostId="16192" RevisionGUID="503623b3-bc40-4c4f-9935-e918323e8f56" CreationDate="2011-08-15T05:10:58.283" UserId="1229" Comment="deleted 5 characters in body; edited title" Text="I've made a bechamel sauce and added sherry to it, but too much: How can I fix it?" />
  <row Id="36145" PostHistoryTypeId="5" PostId="16348" RevisionGUID="f457c2be-a62d-4044-b727-87860c512fc4" CreationDate="2011-08-15T05:12:37.127" UserId="1229" Comment="deleted 8 characters in body" Text="If you want to make milk froth/foam for using with espresso, you should put 0% fat milk in a blender/mixer; this produces a very thick foam." />
  <row Id="36146" PostHistoryTypeId="5" PostId="16302" RevisionGUID="0a1750ff-71ae-4822-9747-ade3d44c36b6" CreationDate="2011-08-15T05:14:10.603" UserId="1229" Comment="added 2 characters in body" Text="Let your milk age a bit; a day or two extra in the fridge should fix the problem.  &#xD;&#xA;Your local milk is too fresh." />
  <row Id="36147" PostHistoryTypeId="5" PostId="16256" RevisionGUID="1b9007e7-1f0d-46f0-83b9-64644d26fe85" CreationDate="2011-08-15T05:14:47.560" UserId="1229" Comment="deleted 2 characters in body" Text="Goo-Gone works really well for me; it has never failed me, yet." />
  <row Id="36148" PostHistoryTypeId="5" PostId="16243" RevisionGUID="20c370d5-cce0-46b7-9533-b97c7c684553" CreationDate="2011-08-15T05:16:06.420" UserId="1229" Comment="added 15 characters in body; added 1 characters in body" Text="I've noticed it, and I guess it is grease. Use hot water, soap, and leave the tupper soaking for a couple of hours; use elbow grease too." />
  <row Id="36149" PostHistoryTypeId="5" PostId="16617" RevisionGUID="b74d0f12-9ccb-4b4a-ad36-be48e694b123" CreationDate="2011-08-15T05:18:19.867" UserId="1229" Comment="added 1 characters in body" Text="The easiest way to get your &quot;perfect rice&quot; would be to use a rice cooker.&#xD;&#xA;" />
  <row Id="36150" PostHistoryTypeId="5" PostId="16679" RevisionGUID="e22a65fa-1d6d-49e3-bcb6-a85a859c5305" CreationDate="2011-08-15T05:19:16.293" UserId="1229" Comment="added 1 characters in body" Text="Some stale bread soaked in milk can also be used to keep the meat together." />
  <row Id="36151" PostHistoryTypeId="5" PostId="16823" RevisionGUID="485d9506-c64c-4821-81d2-7ddef057ba0f" CreationDate="2011-08-15T05:38:21.503" UserId="1229" Comment="corrected punctuation" Text="In order to get them tender as most restaurants, you would need a pressure cooker that will get them even more tender than boiling; also braising then simmering works well. After you either pressure cook, boil, or braise, I recommend cooling them in buttermilk for at least 2 hours; adding a little vinegar to the whole milk works. The milk and the vinegar will help break down some of the tough tissues, and pull out some of the gamy taste that things like gizzard, heart and other organs have. Next, make your breaded seasoning, and toss them in breading and fry; 350o is optimal frying temperature for almost everything." />
  <row Id="36152" PostHistoryTypeId="5" PostId="1342" RevisionGUID="4a9bae26-8cb1-45ff-b6f9-289e7495915b" CreationDate="2011-08-15T05:39:12.377" UserId="1229" Comment="deleted 9 characters in body" Text="Make a stock as the one used for the risotto with saffron (but you can omit the saffron). Put the gizzards in the pan and pour some broth in it. Cover the pan and cook over a low heat; add broth when needed." />
  <row Id="36153" PostHistoryTypeId="5" PostId="8167" RevisionGUID="b4d02658-f432-4238-873d-423403f4c9ec" CreationDate="2011-08-15T05:41:32.157" UserId="1229" Comment="edited body" Text="Add some sugar, and cream or milk. A creamy tomato sauce is never acidic." />
  <row Id="36154" PostHistoryTypeId="25" PostId="16884" RevisionGUID="70cd273e-a733-4fda-a46a-5fdc581a3b96" CreationDate="2011-08-15T06:23:54.080" Comment="http://twitter.com/#!/StackCooking/status/102988867640107008" />
  <row Id="36155" PostHistoryTypeId="2" PostId="16888" RevisionGUID="c866d4b7-e22d-498b-b487-e962903d9fe2" CreationDate="2011-08-15T06:35:13.263" UserId="6615" Text="If I don't have any stock ready or chicken bones to hand then I just reach to the cupboard and open a [stock cube][1] or granules.&#xD;&#xA;&#xD;&#xA;On a side point, stock freezes very easily so if in future you buy whole chickens, you can make stock with the bones and then pop it in the freezer for later use.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.oxo.co.uk/products/stock-cubes/" />
  <row Id="36157" PostHistoryTypeId="25" PostId="16878" RevisionGUID="c8c79cb8-81fb-4e80-b78f-bb2881fd9044" CreationDate="2011-08-15T08:23:53.980" Comment="http://twitter.com/#!/StackCooking/status/103019066654068736" />
  <row Id="36158" PostHistoryTypeId="2" PostId="16890" RevisionGUID="32b2b4d7-caaf-44ca-ab8d-87388bc9b8a6" CreationDate="2011-08-15T09:40:31.887" UserId="3341" Text="So far, I have noticed that the way that you knead the dough makes a big difference. I think there seems to be 2 basic approaches, one is to keep all the surfaces/hands/tools dry using extra flour to prevent sticking, the other is to keep all the surfaces/hands/tools wet (I usually use a bit of olive oil) to avoid sticking.&#xD;&#xA;&#xD;&#xA;For your roughly 60% hydration pizza doughs: in both approaches what you end up with is the outside of the dough being different to the inside (either because it is covered in flour or oil). Adding too much additional flour or oil to a recipe will potentially damage it. What I try to do is to knead the dough so that the outside stays on the outside as much as possible. I do this by rolling, squashing and stretching the dough rather than folding or tearing it. Trying to keep the inside on the inside and the outside on the outside.&#xD;&#xA;&#xD;&#xA;For very wet doughs: neither of these approaches will really work if you use your hands. For these doughs I use a small amount of oil on the surface and repeatedly fold the dough into thirds using a tool such as a dough scrapper or similar. You can hold back and use a small amount of the water to keep your dough scrapper wet during this process to avoid the dough sticking to the scrapper.&#xD;&#xA;&#xD;&#xA;After the initial part of the kneading process, the dough will be more developed and hold together without sticking so much. And you can change to other kneading techniques as you like. Generally though, if you want to keep your dough wet, the solution seem to me to be not to just keep adding flour.&#xD;&#xA;&#xD;&#xA;You might also try looking at incorporating an autolysis phase into your dough preparation, this can help reduce the amount you have to touch the dough." />
  <row Id="36159" PostHistoryTypeId="2" PostId="16891" RevisionGUID="6a715821-75d6-475e-b2e5-9861b10e62b1" CreationDate="2011-08-15T09:43:52.397" UserId="4638" Text="One of the wisdoms passed on early in my family is not to eat certain types of food raw, because they will cause bellyache. It is regarded common sense on par with not to touch a hot stove because it will cause a burn. As far as I can tell, my friends have been educated in the same way. &#xD;&#xA;&#xD;&#xA;The foods are usually pointed out individually to the child, but now I think about it, they are all high in starch. A few examples are dough, batter, corn, starch slurry and potatoes. I don't think it is a concern about bacterial contamination - it isn't only said about cookie dough, but also about freshly made bread dough with no eggs in it. It is just that raw starch is considered indigestible. &#xD;&#xA;&#xD;&#xA;Now I happened to read the question http://cooking.stackexchange.com/questions/6574/is-it-safe-to-eat-raw-corn. Given that the answer there is that it is safe to eat corn, I started wondering if starch is really so bad as to cause bellyache, or is it just a myth everybody believes because they heard of it before they had developed critical thinking. On the other hand, if a significant amount of starch starts its gelation process in the stomach, maybe it will cause unpleasant symptoms through dehydration or similar (although I don't see how it will gellate at body temperature). &#xD;&#xA;&#xD;&#xA;So, is there a food safety concern in eating raw starch, or is this a widespread misinformation? And if it doesn't cause ill effects, does it get digested, or just pass through the digestive system unchanged?" />
  <row Id="36160" PostHistoryTypeId="1" PostId="16891" RevisionGUID="6a715821-75d6-475e-b2e5-9861b10e62b1" CreationDate="2011-08-15T09:43:52.397" UserId="4638" Text="Can we digest raw starch?" />
  <row Id="36161" PostHistoryTypeId="3" PostId="16891" RevisionGUID="6a715821-75d6-475e-b2e5-9861b10e62b1" CreationDate="2011-08-15T09:43:52.397" UserId="4638" Text="&lt;food-safety&gt;&lt;starch&gt;" />
  <row Id="36162" PostHistoryTypeId="2" PostId="16892" RevisionGUID="71b2c3da-a433-4c69-bea2-e14340248b02" CreationDate="2011-08-15T10:11:06.993" UserId="3203" Text="There is no real ill effect from eating raw starch. Some people will suffer a bit of &quot;gas&quot; from excessive raw starch as our digestive system is designed to process cooked starches (rice, wheat, potato etc.) and doesn't do an efficient job, so lots of starch get to the bacterial breakdown stage after being through the stomach, this usually makes &quot;gas&quot;&#xD;&#xA;&#xD;&#xA;The energy loss from easting raw starch is huge, there is little point. Eat it cooked&#xD;&#xA;&#xD;&#xA;Some starches can be rendered edible through chemical or catalyst processes&#xD;&#xA;" />
  <row Id="36163" PostHistoryTypeId="5" PostId="16892" RevisionGUID="264ca254-8182-4fef-95aa-0c7bd0702576" CreationDate="2011-08-15T10:17:15.393" UserId="3203" Comment="added 1 characters in body" Text="There is no real ill effect from eating raw starch. Some people will suffer a bit of &quot;gas&quot; from excessive raw starch as our digestive system is designed to process cooked starches (rice, wheat, potato etc.) and doesn't do an efficient job, so lots of starch gets to the bacterial breakdown stage after being through the stomach, this usually makes &quot;gas&quot;&#xD;&#xA;&#xD;&#xA;The energy loss from easting raw starch is huge, there is little point. Eat it cooked&#xD;&#xA;&#xD;&#xA;Some starches can be rendered edible through chemical or catalyst processes&#xD;&#xA;" />
  <row Id="36164" PostHistoryTypeId="25" PostId="16891" RevisionGUID="7caa30f7-64fd-4459-b415-ad0507ea02c6" CreationDate="2011-08-15T10:23:54.110" Comment="http://twitter.com/#!/StackCooking/status/103049265449926656" />
  <row Id="36165" PostHistoryTypeId="2" PostId="16893" RevisionGUID="7ab3eb36-28ab-4921-9efd-27ae5398c6a2" CreationDate="2011-08-15T12:04:05.250" UserId="7059" Text="it's my first time asking here so I am not exactly sure if this question is off-topic or not. So here's the question. My mother made something with shredded beef. I contains a little amount of greens and is quite tangy. It's been in the freezer for quite long now and whenever I look at it I vision a sandwich. Thing is, I don't what to make it with.  &#xD;&#xA;The most daunting part about it to me is finding a right binding agent that'll keep the beef from falling out of the bread slices.  &#xD;&#xA;Any ideas people?   &#xD;&#xA;Also any sauce you could recommend with it would be great. Thanks." />
  <row Id="36166" PostHistoryTypeId="1" PostId="16893" RevisionGUID="7ab3eb36-28ab-4921-9efd-27ae5398c6a2" CreationDate="2011-08-15T12:04:05.250" UserId="7059" Text="What kind of sandwich can be made with Shredded Beef?" />
  <row Id="36167" PostHistoryTypeId="3" PostId="16893" RevisionGUID="7ab3eb36-28ab-4921-9efd-27ae5398c6a2" CreationDate="2011-08-15T12:04:05.250" UserId="7059" Text="&lt;beef&gt;&lt;sandwich&gt;" />
  <row Id="36168" PostHistoryTypeId="5" PostId="16880" RevisionGUID="a40cd0f4-8659-4b6f-be29-7778fbc2cb7d" CreationDate="2011-08-15T12:12:20.697" UserId="3819" Comment="added 4 characters in body" Text="Given that this was a restaurant, it's possible that your pork was cooked sous-vide (vacuum packed and placed in a low temperature water bath for an extended time, and then quick-seared).  Cooking pork chops at precisely 140F for a couple of hours can create the effect you describe, but that requires specialized equipment.  There are ways that you can replicate the effect without a dedicated sous vide machine and vacuum sealer (google for &quot;ghetto sous vide&quot;), but those are frankly a bit sketchy for anyone but dedicated hobbyists (Upside possibility: perfect pork chops, tenderloins, and steaks.  Downside risk: Death from botulism or salmonella).&#xD;&#xA;&#xD;&#xA;Boiling pork chops absolutely will result in horrible, horrible food.  Baking pork chops will end up with okay-but-not-particularly-tender-or-interesting food.  &#xD;&#xA;&#xD;&#xA;Were I in your shoes, I would pan fry them, but try to do so for less time than you usually do.  **If you're in North America**, you don't have to worry about trichonosis, so it is no longer required to cook pork as long as the previous generation had to.  Medium-rare pan-fried pork chops can turn out tender, juicy, and flavorful, without any health risks. &#xD;&#xA;&#xD;&#xA;" />
  <row Id="36169" PostHistoryTypeId="25" PostId="16879" RevisionGUID="1b958189-819c-4707-a3b7-c465c0c6ad4f" CreationDate="2011-08-15T12:23:55.083" Comment="http://twitter.com/#!/StackCooking/status/103079467886456832" />
  <row Id="36172" PostHistoryTypeId="2" PostId="16894" RevisionGUID="bd08678b-656e-4a98-9f22-726b7db7d72c" CreationDate="2011-08-15T12:26:15.900" UserId="2832" Text="Here is what I think is happening. Bear in mind, I'm going off some assumptions which I'll note in my response.&#xD;&#xA;&#xD;&#xA;If you are following directions from Weber, you are probably cooking with the lid on (which you should). I think the amount of liquid being released from your meat is working against you. More steam than can be exhausted is being generated, thereby starving your coals of oxygen. As your coals cool, they will no longer boil off the liquids that fall on them, which amplifies the extinguishing effect.&#xD;&#xA;&#xD;&#xA;Here are some suggestions, any combination of which may mitigate your problem (it will require some trial and error, but the results of even your failed trials should still be delicious):&#xD;&#xA;&#xD;&#xA; 1. Dry your meat before putting on the grill. Try to get the initial rush of liquid out of your meat before cooking. You can do this by leaving it out at room temperature for 15-30 minutes, and patting it dry with paper towels right before putting it on the grill (going straight from fridge to grill will ensure maximum juices run out onto your cooking fuel).&#xD;&#xA; 2. Use more fuel, and make sure it's fully-ignited.&#xD;&#xA; 3. Go for depth, not breadth, with your charcoal. Only cover about half the charcoal grate with the same amount of fuel. Sometimes spreading your coals across the grate can create oxygen supply problems.&#xD;&#xA; 4. Make sure you have enough airflow through the grill. Both the top and bottom vents should be open to 100% during direct grilling. Use the bottom vent to regulate temperature if you need it. If you feel you need extra airflow, prop the lid open a little.&#xD;&#xA;&#xD;&#xA;Hopefully this helps. Good luck, and happy grilling!" />
  <row Id="36173" PostHistoryTypeId="2" PostId="16895" RevisionGUID="43a7d96f-c3fe-4641-8552-837da31c4c93" CreationDate="2011-08-15T13:36:35.150" UserId="67" Text="Binding agent?  What you describe sounds to me like it'd make a good pulled beef sandwich ... you might need some soft rolls and a lot of napkins, but you likely don't need any binder if the flavor's already good.&#xD;&#xA;&#xD;&#xA;If you're concerned with it being overly messy, buy some unsliced rolls, cut 'em yourself, and don't go all the way through, so there's still a sort of hinge on one side.  This will help to slow down the filling from ejecting when you eat it.&#xD;&#xA;&#xD;&#xA;If you really insist on a binder, I'd look to some sort of thick sauce ... like some barbecue sauces, but you'd have to find something that matches the flavor of what you already have." />
  <row Id="36174" PostHistoryTypeId="2" PostId="16896" RevisionGUID="53489160-45b2-4ee9-becd-fde5e4b0dac8" CreationDate="2011-08-15T13:56:11.030" UserId="6668" Text="Basic recipe ingredients:&#xD;&#xA;&#xD;&#xA; - 1 cup Persian rice&#xD;&#xA; - 2 cups boiled water&#xD;&#xA; - 1/2-2 spoons olive or canola oil&#xD;&#xA; - Salt, pepper, ground garlic, etc. per taste&#xD;&#xA;&#xD;&#xA;Instructions:&#xD;&#xA;&#xD;&#xA; - Heat the oil in a saucepan&#xD;&#xA; - Add the rice and stir for a couple of minutes&#xD;&#xA; - Add water, salt and spices&#xD;&#xA; - Bring to boil then reduce to lowest heat and cover for 20 minutes&#xD;&#xA; - Allow to sit for 5 minutes before serving&#xD;&#xA;&#xD;&#xA;Variants:&#xD;&#xA;&#xD;&#xA; - Basmati rice is similar but should be rinsed first&#xD;&#xA; - Using whole rice is similar but needs longer cooking times - wait until all the water is soaked - and will benefit from more ingredients (see below)&#xD;&#xA; - Using chicken stock instead of water&#xD;&#xA; - Adding turmeric or paprika for taste and color&#xD;&#xA; - Adding 1/2-1 cup green peas, cut Green beans, Zucchini cubes, and/or baby carrots (frozen are ok)&#xD;&#xA; - Adding 1/2 cup red lentils and paprika - the lentils dissolve and give a special flavor and texture&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36175" PostHistoryTypeId="2" PostId="16897" RevisionGUID="19739f4e-97d1-4252-b6cd-c9d59d18c4b5" CreationDate="2011-08-15T14:13:52.330" UserId="6808" Text="I make a lot of fresh salsa (pico de gallo style) in the summer, but I don't usually think much about the type of tomatoes I'm usuing. Usually I just buy whatever looks best (fresh &amp; ripe) at the farmer's market, so I've used everything from beefsteak and heirloom to cherry and grape. I've been quite happy with the results, but I'm still wondering: is there a &quot;standard&quot; tomato variety for salsa?&#xD;&#xA;&#xD;&#xA;I've read [this question][1] and [this question][2] about homemade salsa, but neither of them really mention tomato varieties; the focus seems to be on other ingredients or preparation techniques.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/2903/how-does-one-begin-to-create-salsa&#xD;&#xA;  [2]: http://cooking.stackexchange.com/questions/7668/how-do-i-make-homemade-salsa-thicker" />
  <row Id="36176" PostHistoryTypeId="1" PostId="16897" RevisionGUID="19739f4e-97d1-4252-b6cd-c9d59d18c4b5" CreationDate="2011-08-15T14:13:52.330" UserId="6808" Text="What is the &quot;standard&quot; salsa tomato?" />
  <row Id="36177" PostHistoryTypeId="3" PostId="16897" RevisionGUID="19739f4e-97d1-4252-b6cd-c9d59d18c4b5" CreationDate="2011-08-15T14:13:52.330" UserId="6808" Text="&lt;tomatoes&gt;&lt;salsa&gt;" />
  <row Id="36178" PostHistoryTypeId="10" PostId="16711" RevisionGUID="b682f1cd-bd4e-4fa3-8d4a-0680920cea63" CreationDate="2011-08-15T14:20:30.520" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36179" PostHistoryTypeId="2" PostId="16898" RevisionGUID="0dfc706e-b4ca-48bf-94de-95cd06656840" CreationDate="2011-08-15T14:49:24.797" UserId="41" Text="A standard tomato implies that there is a standard salsa, which there isn't - but let's stick with your specific case of *pico de gallo* AKA *salsa cruda*.&#xD;&#xA;&#xD;&#xA;The distinguishing characteristic of salsa cruda is that it uses *raw* tomatoes - the *cruda* literally means *raw*.  Since you aren't going to be cooking them, and since water is going to be your primary binding agent, you'll want to use plump, juicy tomatoes that have potent flavour when raw, and that just so happens to be those bog-standard globe tomatoes you see in the supermarket aisles.  Of course, if you can get garden-fresh tomatoes, so much the better.&#xD;&#xA;&#xD;&#xA;Cherry tomatoes are also a great choice - they're very juicy and a little sweeter than globes - the only downside is that for a *chopped* salsa (as in pico de gallo), they tend to make preparation much more difficult and messy. If you've got the time and patience, give it a try; cherry tomato salsas taste much &quot;fresher&quot; than those made from globes.&#xD;&#xA;&#xD;&#xA;The other common types of tomatoes, most notably roma and pear tomatoes, are really meant more for cooking. That's not to say you *can't* eat them raw, but they don't have a lot of juice or raw flavour, so they don't make a good base for cruda. Roasted roma or heirloom tomatoes (especially fire-roasted) make a great *addition* to salsa, but of course, it's not really &quot;cruda&quot; anymore if you cook any of the ingredients.&#xD;&#xA;&#xD;&#xA;Do yourself a favour and *don't* use the plum tomatoes in a can; they're plenty juicy but have almost no seeds and no flavour.&#xD;&#xA;&#xD;&#xA;So, all in all, for pico de gallo I believe that regular globe tomatoes are the most appropriate, but any tomatoes with strong flavour and plenty of juice will do." />
  <row Id="36181" PostHistoryTypeId="2" PostId="16899" RevisionGUID="6eed5fb4-ecbb-4f24-a9b0-904d801a7a82" CreationDate="2011-08-15T14:57:04.577" UserId="7060" Text="I always go with my gut in these situations, so scraping it off is probably a good idea.&#xD;&#xA;&#xD;&#xA;If the green was not really dark and moldy looking, or really soft in comparison to the rest of the flesh, it could be that it just wasn't fully ripe yet in that area.  &#xD;&#xA;&#xD;&#xA;Either way, you're planning on cooking the squash, correct?  I believe that this would be perfectly safe to eat now that the questionable parts have been removed.  I'd eat it with no qualms.&#xD;&#xA;&#xD;&#xA;If the rest of the squash was firm, and not bad looking on the outside or inside, then I am guessing this is not a problem, unless said green part was much softer than the rest of the squash." />
  <row Id="36182" PostHistoryTypeId="2" PostId="16900" RevisionGUID="0f283856-970e-47d0-9f50-32a7a2aed71c" CreationDate="2011-08-15T15:04:46.783" UserId="7060" Text="I'd go for a more powerful one, in general, and I noticed that the higher powered disposals are sometimes quieter, which I really like.  I really learned that paying the extra for good plumbing parts (faucet, disposal) through our plumber was worth it, since they can be fixed, unlike cheaper big box store stuff, and that there was a real difference in the higher quality disposal." />
  <row Id="36184" PostHistoryTypeId="2" PostId="16902" RevisionGUID="ce086d3f-195a-40a4-8200-a48e7a5dc828" CreationDate="2011-08-15T15:29:08.100" UserId="7061" Text="I got 4 dozen eggs this weekend (from actual chickens on a farm that were laid yesterday), and they sat in my car overnight.  Would they still be good to eat?  I put them in the fridge this morning.  I'd say they sat for 20 hours in my car." />
  <row Id="36185" PostHistoryTypeId="1" PostId="16902" RevisionGUID="ce086d3f-195a-40a4-8200-a48e7a5dc828" CreationDate="2011-08-15T15:29:08.100" UserId="7061" Text="how long can eggs sit out?" />
  <row Id="36186" PostHistoryTypeId="3" PostId="16902" RevisionGUID="ce086d3f-195a-40a4-8200-a48e7a5dc828" CreationDate="2011-08-15T15:29:08.100" UserId="7061" Text="&lt;eggs&gt;" />
  <row Id="36189" PostHistoryTypeId="2" PostId="16903" RevisionGUID="b11d0dd8-dd64-44c5-b8cd-0acd8bf2a28f" CreationDate="2011-08-15T16:33:44.987" UserId="1675" Text="I know raw potatoes contain a toxin, and that the green ones are more likely to have it: http://en.wikipedia.org/wiki/Potato#Toxicity&#xD;&#xA;&#xD;&#xA;&quot;Glycoalkaloids may cause headaches, diarrhea, cramps, and in severe cases coma and death&quot; Although they suggest that poisoning is rare, and the green potatoes contain a higher concentration than the white. Raw potatoes are not particularly delicious, so I'm in favor of just avoiding the issue all together." />
  <row Id="36190" PostHistoryTypeId="2" PostId="16904" RevisionGUID="309f1778-6fde-461a-8fbb-4032858adc17" CreationDate="2011-08-15T17:29:00.603" UserId="7062" Text="Got from a Spanish cookbook. &#xD;&#xA;&#xD;&#xA;Wash the rice and cook it in a lot of water as if it was pasta. &#xD;&#xA;&#xD;&#xA;When it is cooked to your preference, pass it over a strain and cool down letting water run over the cooked rice.&#xD;&#xA;&#xD;&#xA;Then, when you need to serve, melt some butter, your preferred seasoning and quickly mix in the rice until at desired temperature.&#xD;&#xA;&#xD;&#xA;I use this recipe when i have to do rice for more than 6 people. It is much safer." />
  <row Id="36191" PostHistoryTypeId="2" PostId="16905" RevisionGUID="cb36c0dd-b1cf-4769-92a9-3d38a5178854" CreationDate="2011-08-15T17:41:39.970" UserId="7062" Text="Cottage cheese will keep it consistent and match very well with the zucchini &amp; spices.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36192" PostHistoryTypeId="2" PostId="16906" RevisionGUID="a755c540-ff2a-4610-95d6-52b1874bacde" CreationDate="2011-08-15T18:09:46.323" UserId="7063" Text="I have recently acquired a Zojurushi fuzz logic rice cooker. http://www.amazon.com/gp/aw/d/B000G30ESY/ref=redir_mdp_mobile/182-5979181-5146432&#xD;&#xA;&#xD;&#xA;What i am having difficulty finding are what are the best brands of rice to use with it. Looking for a good brown and white rice that can go with anything, and then maybe some more specialty types. Thanks!" />
  <row Id="36193" PostHistoryTypeId="1" PostId="16906" RevisionGUID="a755c540-ff2a-4610-95d6-52b1874bacde" CreationDate="2011-08-15T18:09:46.323" UserId="7063" Text="Best rice brands for Zojurushi fuzzy logic rice cooker?" />
  <row Id="36194" PostHistoryTypeId="3" PostId="16906" RevisionGUID="a755c540-ff2a-4610-95d6-52b1874bacde" CreationDate="2011-08-15T18:09:46.323" UserId="7063" Text="&lt;rice&gt;&lt;rice-cooker&gt;" />
  <row Id="36195" PostHistoryTypeId="2" PostId="16907" RevisionGUID="1b8ad214-dfc2-4e01-8dbe-c71e43015065" CreationDate="2011-08-15T18:15:34.760" UserId="67" Text="If we go by the seed companies, the [fresh salsa tomato][1] is a variety of plum tomato.&#xD;&#xA;&#xD;&#xA;And I agree with Michael -- I prefer plum tomatoes varieties for pico de gallo, in part because they have a lot more 'meat' to them than seeds &amp; gel, and seem to hold up a bit better after they've been salted.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.burpee.com/vegetables/tomatoes/saladette/tomato-fresh-salsa-prod000989.html" />
  <row Id="36196" PostHistoryTypeId="2" PostId="16908" RevisionGUID="5ef24cdc-e543-4ea1-bcd4-4152380607f4" CreationDate="2011-08-15T18:47:06.393" UserId="7065" Text="I used to find them at Asian markets but have not been able to recently. I ordered them from a posting on Amazon from a family the grows them locally in their yard. You can order extra &amp; keep them in your freezer. I have recently found that these leave are also used for energy &amp; to strengthen &amp; grow hair if you make a tea with the leave &amp; drink twice a day. " />
  <row Id="36197" PostHistoryTypeId="2" PostId="16909" RevisionGUID="213cdc21-a409-48d2-bf24-f8effd61f664" CreationDate="2011-08-15T18:47:32.300" UserId="7060" Text="I like to cook mushrooms with my onions, garlic, and zucchini.  I prefer cremini (baby bellas), and I salt them so that they give up a lot of water, which can make things a bit sauc-y.  And, of course, you can always mix up the spices." />
  <row Id="36198" PostHistoryTypeId="2" PostId="16910" RevisionGUID="f7d4cab6-723d-451e-b34b-63fb33744c8e" CreationDate="2011-08-15T18:53:19.767" UserId="7060" Text="If the gums don't work, can you just not freeze it quite as cold?  I wouldn't alter your freezer temp if you have other food in it, but could you put it inside an insulated bag, inside the freezer, and not let it get to 0 degrees F?  I think I read somewhere that the main difference after milkfat content between ice cream and gelato is that gelato is not frozen to as cold a temperature, which is what makes its consistency different.  May not be true, but worth a try." />
  <row Id="36199" PostHistoryTypeId="5" PostId="16906" RevisionGUID="8d195b86-eeee-471a-a6c8-9de0a8f68c2c" CreationDate="2011-08-15T19:07:53.873" UserId="7063" Comment="added 183 characters in body" Text="I have recently acquired a Zojurushi fuzz logic rice cooker. http://www.amazon.com/gp/aw/d/B000G30ESY/ref=redir_mdp_mobile/182-5979181-5146432&#xD;&#xA;&#xD;&#xA;What i am having difficulty finding are what are the best brands of rice to use with it. Looking for a good brown and white rice that can go with anything, and then maybe some more specialty types. I tries uncle ben's. Modified rides don't work that well. I seem to have the best luck with long grain thus far.  &#xD;&#xA;&#xD;&#xA;I guess to fit the FAQ, what brands/types of rice are not ideal. Thanks!" />
  <row Id="36200" PostHistoryTypeId="2" PostId="16911" RevisionGUID="fede4a53-f2b7-4a86-afc8-396ba42caeb8" CreationDate="2011-08-15T19:30:51.713" UserId="2909" Text="In my experience, rice quality has a pretty substantial amount of variation, but the cooking device has little to do with it.&#xD;&#xA;&#xD;&#xA;While I'm sure that most rice cookers on the market from Japanese firms are optimized and tested for short-grain, japonica rice, I've never had issues cooking basmati or jasmine rice in one, and I've even used them for farro and mixed grains.&#xD;&#xA;&#xD;&#xA;I doubt that the rice cooker has much to do with it. I've made rice in heavy cast-iron enamelware on the stove, in a cheap Southeast Asian electric steamer without any fancy &quot;fuzzy logic&quot; electronics, in a fuzzy logic rice cooker, and an mid-range IH rice cooker, which is what we use at home now, and the quality of the rice and its age has a greater impact than the cooking method. I would say that the IH rice cooker produces superior results over our old fuzzy logic cooker, but it's certainly not an order-of-magnitude kind of difference.&#xD;&#xA;&#xD;&#xA;Assuming you're located in the US, my benchmark go-to rice brand is &quot;Tamaki Gold&quot;, which is from a japonica strain called koshihikari, and I think most of this brand's rice is grown near Sacramento, CA. It's more expensive than the typical Botan or Niko Niko brand calrose rice that's ubiquitious in Japanese supermarkets, but I find the quality far superior, and it's still a good value. My wife tends not to appreciate the Niko Niko or Botan calrose rice very much at all, so we don't eat it at home, but probably 80% of Japanese restaurants in the US are using it or a similar product.&#xD;&#xA;&#xD;&#xA;Generally, I'd recommend staying away from the absolute cheapest brands, and choose something that's a couple of notches above. We've used imported rice from Akita or wherever and gotten very nice results, but the differences were far subtler than the price (on the order of $10 vs. $35 for a similar quantity). The sweet spot for quality is near the median price, assuming you're in a shop that offers a wide variety of options." />
  <row Id="36201" PostHistoryTypeId="2" PostId="16912" RevisionGUID="37b2c28e-92c9-41cd-ac41-3a06bca16ae4" CreationDate="2011-08-15T20:02:10.990" UserId="1393" Text="Agreed, converted rice is not ideal for a rice cooker. Any rice that you can cook by the absorption method will work well. Absorption method simply means that when you are done cooking, the rice will have absorbed all of the water that didn't evaporate. The rice cooker will have a standard ratio of water to rice using markings on the side of the pot. Depending on the rice you are using, you may find you want to adjust it up or down slightly. You can assume it is calibrated to a standard Japanese-style white rice. I use mine routinely for everything from basmati to short-grained brown rice or even forbidden rice (black rice) with good results." />
  <row Id="36202" PostHistoryTypeId="2" PostId="16913" RevisionGUID="34252dd0-eb3d-41df-b151-ef7d3deb2aee" CreationDate="2011-08-15T20:19:56.047" UserId="7068" Text="All mammals drink milk from an early age on. After that most of them switch to eating other things like fruits, vegetables, meat, corn, cereals, etc. But most humans don't switch completely and keep consuming (unprocessed) milk. &#xD;&#xA;&#xD;&#xA;I think its a little bit strange, since other animal products like eggs, honey and meat are consumed by other animals.&#xD;&#xA;&#xD;&#xA;So why do adult humans drink milk, and no other animal does?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36203" PostHistoryTypeId="1" PostId="16913" RevisionGUID="34252dd0-eb3d-41df-b151-ef7d3deb2aee" CreationDate="2011-08-15T20:19:56.047" UserId="7068" Text="Is it strange that (adult) humans drink milk?" />
  <row Id="36204" PostHistoryTypeId="3" PostId="16913" RevisionGUID="34252dd0-eb3d-41df-b151-ef7d3deb2aee" CreationDate="2011-08-15T20:19:56.047" UserId="7068" Text="&lt;milk&gt;&lt;nutrition&gt;" />
  <row Id="36205" PostHistoryTypeId="25" PostId="16897" RevisionGUID="c3ecd0ea-6e96-4640-ac60-e8435104d50f" CreationDate="2011-08-15T20:23:56.273" Comment="http://twitter.com/#!/StackCooking/status/103200269214564353" />
  <row Id="36206" PostHistoryTypeId="5" PostId="16913" RevisionGUID="fa0832ae-aeca-440f-bd8d-ed582254c27f" CreationDate="2011-08-15T20:45:19.553" UserId="7068" Comment="changed the title" Text="All mammals drink milk from an early age on. After that most of them switch to eating other things like fruits, vegetables, meat, corn, cereals, etc. But most humans don't switch completely and keep consuming (unprocessed) milk. &#xD;&#xA;&#xD;&#xA;I think its a little bit strange, since other animal products like eggs, honey and meat are consumed by other animals.&#xD;&#xA;&#xD;&#xA;So why do adult humans drink milk, while no other animal does?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36207" PostHistoryTypeId="4" PostId="16913" RevisionGUID="fa0832ae-aeca-440f-bd8d-ed582254c27f" CreationDate="2011-08-15T20:45:19.553" UserId="7068" Comment="changed the title" Text="Why do adult humans drink milk while no other animal does?" />
  <row Id="36208" PostHistoryTypeId="5" PostId="16911" RevisionGUID="f14cb4c2-33fa-4c16-8344-efd668335c3a" CreationDate="2011-08-15T20:51:30.427" UserId="2909" Comment="added 544 characters in body" Text="In my experience, rice quality has a pretty substantial amount of variation, but the cooking device has little to do with it.&#xD;&#xA;&#xD;&#xA;While I'm sure that most rice cookers on the market from Japanese firms are optimized and tested for short-grain, japonica rice, I've never had issues cooking basmati or jasmine rice in one, and I've even used them for farro and mixed grains.&#xD;&#xA;&#xD;&#xA;I doubt that the rice cooker has much to do with it. I've made rice in heavy cast-iron enamelware on the stove, in a cheap Southeast Asian electric steamer without any fancy &quot;fuzzy logic&quot; electronics, in a fuzzy logic rice cooker, and an mid-range IH rice cooker, which is what we use at home now, and the quality of the rice and its age has a greater impact than the cooking method. I would say that the IH rice cooker produces superior results over our old fuzzy logic cooker, but it's certainly not an order-of-magnitude kind of difference.&#xD;&#xA;&#xD;&#xA;Assuming you're located in the US, my benchmark go-to rice brand is &quot;Tamaki Gold&quot;, which is from a japonica strain called koshihikari, and I think most of this brand's rice is grown near Sacramento, CA. It's more expensive than the typical Botan or Niko Niko brand calrose rice that's ubiquitious in Japanese supermarkets, but I find the quality far superior, and it's still a good value. My wife tends not to appreciate the Niko Niko or Botan calrose rice very much at all, so we don't eat it at home, but probably 80% of Japanese restaurants in the US are using it or a similar product.&#xD;&#xA;&#xD;&#xA;Generally, I'd recommend staying away from the absolute cheapest brands, and choose something that's a couple of notches above. We've used imported rice from Akita or wherever and gotten very nice results, but the differences were far subtler than the price (on the order of $10 vs. $35 for a similar quantity). The sweet spot for quality is near the median price, assuming you're in a shop that offers a wide variety of options.&#xD;&#xA;&#xD;&#xA;Edit: Sorry, until your edit, I didn't realize you were working from parboiled or converted rice, I assumed raw rice, as I've never heard of anyone cooking the quick cooking rice products in a rice cooker. (Rice cookers often have their own &quot;quick mode&quot; which shortens cooking time with normal raw rice at the cost of a slightly reduced textural quality). Considering that's what you were starting from, consider using other supermarket brands of rice that meet your target grain size and stickiness/fluffiness, but aren't marketed for speed or convenience." />
  <row Id="36209" PostHistoryTypeId="2" PostId="16914" RevisionGUID="48536472-fb01-44a1-a414-77d0411dd332" CreationDate="2011-08-15T21:27:54.350" UserId="6279" Text="Because it is good and good for you, and humans (well..some humans) are capable of making this choice. &#xD;&#xA;&#xD;&#xA;First I would point out that humans (generally) do not continue to consume HUMAN milk, we consume cows or goats milk. In the US such milk is required to be pasteurized before sale. &#xD;&#xA;&#xD;&#xA;Second research has shown that milk (especially chocolate milk) can be a great &quot;[sports drink][1]&quot;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.webmd.com/fitness-exercise/news/20060224/chocolate-milk-new-sports-drink" />
  <row Id="36210" PostHistoryTypeId="10" PostId="16913" RevisionGUID="84fdd987-cb81-47c8-9022-cd21456fa24b" CreationDate="2011-08-15T21:35:41.087" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:2001,&quot;DisplayName&quot;:&quot;Sobachatina&quot;},{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36211" PostHistoryTypeId="2" PostId="16915" RevisionGUID="267dceda-549f-4e84-acb8-ada8e4271ccc" CreationDate="2011-08-15T22:09:35.140" UserId="218" Text="Rule number one with sauces: don't miss an opportunity to add some flavor. The worst thing you can make is a bland sauce, and while I doubt a little water or watery store-bought broth would bland this one up, I'd use whiskey myself. It's liquid, the flavor should be compatible, and I've never seen a college student who couldn't lay his hands on a bottle.&#xD;&#xA;&#xD;&#xA;Bullion cubes/granules are fine, but, again, I'd probably add booze instead of water to hydrate them." />
  <row Id="36212" PostHistoryTypeId="2" PostId="16916" RevisionGUID="1a5acb9c-21e3-4a2b-aac2-02adcaa6359c" CreationDate="2011-08-15T22:23:29.890" UserId="7071" Text="Put 1 cup of rice and 2 cups of water into a pot with some salt. Bring it to boil and turn the heat down to the lowest possible. Put The lid on. When the water is gone your rice is ready :)" />
  <row Id="36213" PostHistoryTypeId="25" PostId="16902" RevisionGUID="50856ff0-9576-4a88-a2b5-5386bce1f9a8" CreationDate="2011-08-15T22:24:37.607" Comment="http://twitter.com/#!/StackCooking/status/103230641486823424" />
  <row Id="36214" PostHistoryTypeId="6" PostId="16852" RevisionGUID="64eab7a8-4392-4bca-a80c-d847fb691c68" CreationDate="2011-08-15T23:36:58.057" UserId="41" Comment="edited tags" Text="&lt;ice-cream&gt;&lt;gelling-agents&gt;&lt;additives&gt;&lt;frozen-yogurt&gt;" />
  <row Id="36215" PostHistoryTypeId="5" PostId="16906" RevisionGUID="523e9eeb-1ba6-429d-a5d0-9d5e3b1e44ed" CreationDate="2011-08-15T23:40:04.120" UserId="41" Comment="added 51 characters in body; edited title" Text="I have recently acquired a Zojurushi fuzz logic rice cooker. http://www.amazon.com/gp/aw/d/B000G30ESY/ref=redir_mdp_mobile/182-5979181-5146432&#xD;&#xA;&#xD;&#xA;What I am having difficulty finding are what are the best kinds of rice to use with it. Looking for a good brown and white rice that can go with anything, and then maybe some more specialty types. I tried Uncle Ben's, but modified rices don't work that well.&#xD;&#xA;&#xD;&#xA;I seem to have had the best luck with long grain white rice thus far. I'm wondering if there is a better kind, or perhaps specific brands of rice that are made for rice cookers?" />
  <row Id="36216" PostHistoryTypeId="4" PostId="16906" RevisionGUID="523e9eeb-1ba6-429d-a5d0-9d5e3b1e44ed" CreationDate="2011-08-15T23:40:04.120" UserId="41" Comment="added 51 characters in body; edited title" Text="What types of rice are appropriate to use in a rice cooker?" />
  <row Id="36217" PostHistoryTypeId="5" PostId="16902" RevisionGUID="195b190d-f033-472d-833f-722f2c44dbf0" CreationDate="2011-08-15T23:40:20.873" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicates:**  &#xA;&gt; [Should I refrigerate eggs?](http://cooking.stackexchange.com/questions/1672/should-i-refrigerate-eggs)  &#xA;&gt; [How long can eggs be unrefrigerated before becoming unsafe to eat?](http://cooking.stackexchange.com/questions/14775/how-long-can-eggs-be-unrefrigerated-before-becoming-unsafe-to-eat)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I got 4 dozen eggs this weekend (from actual chickens on a farm that were laid yesterday), and they sat in my car overnight.  Would they still be good to eat?  I put them in the fridge this morning.  I'd say they sat for 20 hours in my car." />
  <row Id="36218" PostHistoryTypeId="10" PostId="16902" RevisionGUID="1b806563-8834-4f17-836c-329701156840" CreationDate="2011-08-15T23:40:18.877" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:6345,&quot;DisplayName&quot;:&quot;BobMcGee&quot;},{&quot;Id&quot;:218,&quot;DisplayName&quot;:&quot;Satanicpuppy&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36219" PostHistoryTypeId="25" PostId="16587" RevisionGUID="a3836caa-ad8a-4b3d-b32f-4433cabf4bb9" CreationDate="2011-08-16T00:24:38.680" Comment="http://twitter.com/#!/StackCooking/status/103260845231972352" />
  <row Id="36220" PostHistoryTypeId="5" PostId="16251" RevisionGUID="76552352-a3d1-4270-93b0-aef0689c1a94" CreationDate="2011-08-16T01:01:39.320" UserId="249" Comment="added an update about our situation" Text="I am in the last leg of a kitchen remodel and need to purchase a garbage disposal. And I am wondering how much of a difference horse power makes in the day to day operation of the kitchen?&#xD;&#xA;&#xD;&#xA;Has anyone here experienced the pros and cons to disposal units with different horse power?&#xD;&#xA;&#xD;&#xA;*NOTE:* I almost posted this question on the DIY site, but I feel it has more relevance here. Moderators, feel free to move it if you think it belongs there instead.&#xD;&#xA;&#xD;&#xA;**UPDATE:** We decided to go with the [Waste King L-8000 Legend Series 1 Horsepower][1]. It is really smooth and quiet. It takes up a fair amount of space under the sink however.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/dp/tags-on-product/B000DZGN7Q" />
  <row Id="36221" PostHistoryTypeId="5" PostId="223" RevisionGUID="bedab89d-a317-4988-89a1-8785c47dcbcf" CreationDate="2011-08-16T01:45:00.937" UserId="7074" Comment="fixed broken link" Text="Let's compile a list of vegetarian/vegan meat replacements.&#xD;&#xA;&#xD;&#xA;Generic replacements:&#xD;&#xA;&#xD;&#xA; - [Seitan][1]&#xD;&#xA; - [Tofu][2]&#xD;&#xA; - [Tempeh][3]&#xD;&#xA; - [Quorn][4]&#xD;&#xA; - [Quorn Vegan Alternatives][5]&#xD;&#xA; - [Paneer][6]&#xD;&#xA; - [TVP](http://en.wikipedia.org/wiki/Textured_vegetable_protein)&#xD;&#xA;&#xD;&#xA;Commercial fake meats:&#xD;&#xA;&#xD;&#xA; - [Tofurky][7] (Roasts, Sausages, Deli Slices)&#xD;&#xA; - [Lightlife][8]&#xD;&#xA; - [Morningstar][9]&#xD;&#xA; - [Worthington Foods][10]&#xD;&#xA; - [Boca][11] &#xD;&#xA;&#xD;&#xA;Similar products (nutrition):&#xD;&#xA;&#xD;&#xA; - Beans&#xD;&#xA; - Mushrooms (Portobello, oyster, trumpet, so many more…)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wheat_gluten_(food)&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Tofu&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Tempeh&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Quorn&#xD;&#xA;  [5]: http://cooking.stackexchange.com/questions/440/a-vegan-alternative-to-quorn&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Paneer&#xD;&#xA;  [7]: http://www.tofurky.com/&#xD;&#xA;  [8]: http://www.lightlife.com/index.jsp&#xD;&#xA;  [9]: http://www.morningstarfarms.com/&#xD;&#xA;  [10]: http://www.worthingtonfoods.com/&#xD;&#xA;  [11]: http://www.bocaburger.com/" />
  <row Id="36222" PostHistoryTypeId="24" PostId="223" RevisionGUID="bedab89d-a317-4988-89a1-8785c47dcbcf" CreationDate="2011-08-16T01:45:00.937" Comment="Proposed by 7074 approved by 41 edit id of 280" />
  <row Id="36223" PostHistoryTypeId="25" PostId="16906" RevisionGUID="9a40fe37-7b1f-4cae-992e-deb3fff297d5" CreationDate="2011-08-16T03:24:39.123" Comment="http://twitter.com/#!/StackCooking/status/103306145204158464" />
  <row Id="36224" PostHistoryTypeId="2" PostId="16917" RevisionGUID="b2cac06d-8076-44ff-8387-0a6955137b35" CreationDate="2011-08-16T04:53:25.750" UserId="7034" Text="Grits, which is to say coarsely-ground corn. Also try *masa*, which is very finely-ground corn. You can find *masa* in Mexican grocery stores." />
  <row Id="36225" PostHistoryTypeId="25" PostId="396" RevisionGUID="3d48804d-02e1-4212-a12e-483fcfb5d922" CreationDate="2011-08-16T12:24:40.273" Comment="http://twitter.com/#!/StackCooking/status/103442046752260096" />
  <row Id="36226" PostHistoryTypeId="2" PostId="16918" RevisionGUID="2c7b01a1-c8eb-4a2f-ac41-6b8285c35854" CreationDate="2011-08-16T13:20:02.497" UserId="3688" Text="@Nick is correct. Gram flour (milled from chickpeas) is used extensively for 'crunch' with fried stuff. It does have a taste of its own which although tasty, doesn't necessarily go with *everything*. But its definitely worth a try.&#xD;&#xA;&#xD;&#xA;Its also a very good alternative to facial scrub cosmetics.&#xD;&#xA;&#xD;&#xA;Some links: &#xD;&#xA;&#xD;&#xA; - http://www.bbc.co.uk/food/chickpea_flour&#xD;&#xA; - http://en.wikipedia.org/wiki/Gram_flour" />
  <row Id="36227" PostHistoryTypeId="2" PostId="16919" RevisionGUID="592e8380-ead4-49e9-9d8c-ae95538f0838" CreationDate="2011-08-16T13:20:52.260" UserId="7079" Text="I know you say you don't want any answers that involve a whisk but there's a very easy way to make hollandaise pretty much a la minute if you use Harold McGee's method of putting all your ingredients (do not melt the butter, if anything it should be cubed and chilled) in a cold pan and setting them over your hob at the lowest heat and just continuously whisking. I've made a Bearnaise sauce in the the time it's taken my steak to rest using this method so I think it is practical for your situation in the cafe; it certainly feels like it would be easier than having to drip individual drops of melted butter into a tilted food processor." />
  <row Id="36228" PostHistoryTypeId="2" PostId="16920" RevisionGUID="ddc862bc-c9c3-4f93-9fdf-b548343d2a0e" CreationDate="2011-08-16T13:30:16.917" UserId="6459" Text="There is plenty of anecdotal evidence about eating raw rice on the web. The best answer however I found was here;&#xD;&#xA;http://www.livestrong.com/article/415189-what-are-the-effects-of-eating-raw-rice/&#xD;&#xA;&#xD;&#xA;In summary;&#xD;&#xA;&quot;...when rice is uncooked or undercooked, this strain of Bacillus cereus produces a toxin called cereulide, which can lead to vomiting and nausea within 24 hours of ingestion&quot;&#xD;&#xA;&#xD;&#xA;&quot;Lectin is a protein that serves as a natural insecticide with a strong affinity for carbohydrates. Found on uncooked rice and beans, this protein is one of the top 10 causes of food poisoning and can lead to nausea, diarrhea and vomiting when eaten in abundance.&quot;&#xD;&#xA;&#xD;&#xA;&quot;Pica is a disorder defined by an insatiable desire to eat non-foods, such as hair, paint and sand, or food ingredients, such as flour, salt and raw rice.&quot;&#xD;&#xA;&#xD;&#xA;Anecdotally most commentators seem to believe that raw rice will swell in the stomach, so consuming large amounts may cause discomfort, or in extreme cases a burst stomach.&#xD;&#xA;&#xD;&#xA;Personally I've never heard of bread, or cookie, dough being a problem. While raw, milled, flour contains some of the hygroscopic properties of rice, dough already contains water. The gas from the dough rising is, well, just gas.&#xD;&#xA;&#xD;&#xA;Of course if you eat enough of _anything_ (even water) it's dangerous, but there doesn't seem to be a lot of scientific evidence that raw starches in general are bad for you.&#xD;&#xA;" />
  <row Id="36229" PostHistoryTypeId="2" PostId="16921" RevisionGUID="e6d06ca5-cf64-4153-80ae-37bc76044246" CreationDate="2011-08-16T14:21:59.977" UserId="7079" Text="The less moisture the better so use floury potatoes like King Edwards or Golden Wonder and bake them rather than boil them." />
  <row Id="36230" PostHistoryTypeId="5" PostId="16919" RevisionGUID="e358da73-b396-4ec2-b27d-607731ca89a3" CreationDate="2011-08-16T14:33:02.013" UserId="7079" Comment="deleted 5 characters in body" Text="I know you say you don't want any answers that involve a whisk but there's a very easy way to make hollandaise pretty much a la minute if you use Harold McGee's method of putting all your ingredients (do not melt the butter, if anything it should be cubed and chilled) in a cold pan and setting them over your hob on a low heat and just continuously whisking. I've made a Bearnaise sauce in the the time it's taken my steak to rest using this method so I think it is practical for your situation in the cafe; it certainly feels like it would be easier than having to drip individual drops of melted butter into a tilted food processor." />
  <row Id="36231" PostHistoryTypeId="25" PostId="16893" RevisionGUID="a48a7cbc-f15f-41db-af84-f4402183b9f0" CreationDate="2011-08-16T15:24:40.777" Comment="http://twitter.com/#!/StackCooking/status/103487348146323457" />
  <row Id="36232" PostHistoryTypeId="2" PostId="16922" RevisionGUID="147f29f4-bc14-4375-a97e-48cb040fe60f" CreationDate="2011-08-16T16:08:22.187" UserId="5093" Text="This is more of a food preparation/health question since it's after the food has been cooked. Recently I've been substituting butter with olive oil. For example, baked potatoes, instead of butter and sour cream, I use olive oil. I've also added olive oil to noodles and in place of gravy in a few meals and also in place of teriyaki sauce in rice bowls. &#xD;&#xA;&#xD;&#xA;In most cases the flavor is enhanced. With the potatoes, you taste a bit much of the olive oil but it's still good. &#xD;&#xA;&#xD;&#xA;Is it ok to continue doing this? I'm assuming that it's going to be better than butter and other &quot;dressings&quot; such as gravy. &#xD;&#xA;&#xD;&#xA;If this is a safe practice, I would like to get my family more into it, but I doubt they will enjoy the natural flavor of olive oil. I've been adding different flavors of Ms Dash seasonings (no salt) which give it nice hints of this and that depending on the type. What else can I do to enhance the flavor so they will enjoy it?" />
  <row Id="36233" PostHistoryTypeId="1" PostId="16922" RevisionGUID="147f29f4-bc14-4375-a97e-48cb040fe60f" CreationDate="2011-08-16T16:08:22.187" UserId="5093" Text="Replacing butter with olive oil" />
  <row Id="36234" PostHistoryTypeId="3" PostId="16922" RevisionGUID="147f29f4-bc14-4375-a97e-48cb040fe60f" CreationDate="2011-08-16T16:08:22.187" UserId="5093" Text="&lt;preparation&gt;" />
  <row Id="36235" PostHistoryTypeId="2" PostId="16923" RevisionGUID="24c69110-788e-4c63-92dc-c688627f8c7f" CreationDate="2011-08-16T18:21:33.433" UserId="6320" Text="How do you avoid cauliflower from being so delicate ? Often i'll cook it and it'll fall apart. &#xD;&#xA;&#xD;&#xA;I heard there's a way from stopping it from doing this. &#xD;&#xA;&#xD;&#xA;P.s. Often we'll boil it and cook it with a little salt and butter. Just simple and quick. &#xD;&#xA;" />
  <row Id="36236" PostHistoryTypeId="1" PostId="16923" RevisionGUID="24c69110-788e-4c63-92dc-c688627f8c7f" CreationDate="2011-08-16T18:21:33.433" UserId="6320" Text="Cooking Cauliflower so it doesn't fall apart?" />
  <row Id="36237" PostHistoryTypeId="3" PostId="16923" RevisionGUID="24c69110-788e-4c63-92dc-c688627f8c7f" CreationDate="2011-08-16T18:21:33.433" UserId="6320" Text="&lt;cauliflower&gt;" />
  <row Id="36238" PostHistoryTypeId="25" PostId="16354" RevisionGUID="b248e443-ed4d-4ec8-b062-d193b8a84323" CreationDate="2011-08-16T18:24:41.623" Comment="http://twitter.com/#!/StackCooking/status/103532648529539073" />
  <row Id="36239" PostHistoryTypeId="2" PostId="16924" RevisionGUID="4eb38619-d0b0-45cb-94d3-251188ce555d" CreationDate="2011-08-16T18:48:35.267" UserId="218" Text="It's certainly *safe*. Butter, Oil, whatever, it's more about taste than anything else. Some people even push lard and butter as the &quot;safe&quot; options, because they require less processing than oil, and much less than margarine.&#xD;&#xA;&#xD;&#xA;One thing which you should be aware of in regards to butter vs oil: butter has a significant amount of water in it, so you shouldn't substitute 1-to-1, or you *will* have a stronger flavour (and more fat) than perhaps you want.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36240" PostHistoryTypeId="5" PostId="16924" RevisionGUID="6115ee31-a8ae-4dfe-9557-cccca73a29f5" CreationDate="2011-08-16T18:59:03.753" UserId="218" Comment="added 671 characters in body" Text="It's certainly *safe*. Butter, Oil, whatever, it's more about taste than anything else. Some people even push lard and butter as the &quot;safe&quot; options, because they require less processing than oil, and much less than margarine.&#xD;&#xA;&#xD;&#xA;One thing which you should be aware of in regards to butter vs oil: butter has a significant amount of water in it, so you shouldn't substitute 1-to-1, or you *will* have a stronger flavour (and more fat) than perhaps you want.&#xD;&#xA;&#xD;&#xA;If you're accustomed to salted butter, adding some salt will help ease the transition. If the flavour of olive oil is off-putting, there are plenty of more neutral flavoured oils that have a similar fat composition, or you can simply avoid extra virgin olive oil*.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;*extra virgin olive oil in the U.S is largely a scam. In most of the world (countries that adhere to the IOC standard) this signifies &quot;First Cold Press&quot; olive oil. In the US it signifies &quot;lamp grade olive oil with green food coloring&quot;. There are no restrictions on the use of terms like &quot;extra virgin&quot; in the US, so you can't guarantee that's what you're really getting just because it's on the label." />
  <row Id="36241" PostHistoryTypeId="2" PostId="16925" RevisionGUID="e5076325-5fab-4883-b9fa-f43ebbc12ef9" CreationDate="2011-08-16T19:08:13.440" UserId="218" Text="With broccoli or cauliflower, if you cook it for too long, it'll get mushy and fall apart. Boiling will exacerbate that a bit, so if you're looking for firmer cauliflower, I'd recommend steaming it, and keeping an eye on it. When the fork goes in without a lot of work, it's done." />
  <row Id="36242" PostHistoryTypeId="2" PostId="16926" RevisionGUID="ca7a9cf8-214d-4dc4-977b-65abba90a507" CreationDate="2011-08-16T19:09:00.947" UserId="3819" Text="Roasted cauliflower is utterly awesome, and doesn't fall apart.  Slice a head of cauliflower into small-to-mid-sized florets, toss with about 1T of olive oil, spice to taste (I've had successes with curry powder, powdered ancho peppers, and even cocoa powder), and roast for 30 minutes at 400F." />
  <row Id="36243" PostHistoryTypeId="6" PostId="16922" RevisionGUID="8f99e4aa-d633-4b57-a8ce-6f858d32192b" CreationDate="2011-08-16T20:58:23.837" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;oil&gt;&lt;butter&gt;&lt;fats&gt;&lt;olive-oil&gt;" />
  <row Id="36244" PostHistoryTypeId="6" PostId="16855" RevisionGUID="25f13f56-9efb-4373-afe3-fe981c3a2382" CreationDate="2011-08-16T20:59:08.470" UserId="41" Comment="edited tags" Text="&lt;pasta&gt;&lt;potatoes&gt;&lt;italian-cuisine&gt;&lt;dumplings&gt;&lt;gnocchi&gt;" />
  <row Id="36245" PostHistoryTypeId="25" PostId="16624" RevisionGUID="28e20667-a00d-4a77-b8c5-cbc28a30fa07" CreationDate="2011-08-17T00:24:41.647" Comment="http://twitter.com/#!/StackCooking/status/103623247072985088" />
  <row Id="36246" PostHistoryTypeId="2" PostId="16927" RevisionGUID="54ec3359-ff0d-4da7-a68e-ab3a894f40db" CreationDate="2011-08-17T01:16:22.317" UserId="5550" Text="I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing...&#xD;&#xA;&#xD;&#xA;I apologize for not having anymore concrete information, I just wanted to check this..." />
  <row Id="36247" PostHistoryTypeId="1" PostId="16927" RevisionGUID="54ec3359-ff0d-4da7-a68e-ab3a894f40db" CreationDate="2011-08-17T01:16:22.317" UserId="5550" Text="Does salt interfere with the yeast in the dough swelling process?" />
  <row Id="36248" PostHistoryTypeId="3" PostId="16927" RevisionGUID="54ec3359-ff0d-4da7-a68e-ab3a894f40db" CreationDate="2011-08-17T01:16:22.317" UserId="5550" Text="&lt;salt&gt;&lt;dough&gt;&lt;pizza&gt;&lt;yeast&gt;" />
  <row Id="36249" PostHistoryTypeId="2" PostId="16928" RevisionGUID="cb5b1a5b-f0eb-4b35-ac2b-cab631b16b8d" CreationDate="2011-08-17T01:42:50.343" UserId="6239" Text="Salt doesn't kill yeast entirely, unless there is too much of it, but it does slow down its growth rate. So adding the salt later would allow the dough to rise more.&#xD;&#xA;&#xD;&#xA;In the case of pizza dough it probably doesn't matter all that much, and if you find that it doesn't rise enough, you can also leave more time for it to rise." />
  <row Id="36250" PostHistoryTypeId="5" PostId="16923" RevisionGUID="07b00fdd-9827-4526-a441-236723d986ca" CreationDate="2011-08-17T02:30:02.847" UserId="1229" Comment="deleted 1 characters in body" Text="How do you avoid cauliflower from being so delicate? I cook it and it often falls apart.  &#xD;&#xA;I heard there's a way from stopping it from doing this. &#xD;&#xA;&#xD;&#xA;P.S. Often we boil it, and cook it with a little of salt and butter; it's just simple and quick. &#xD;&#xA;" />
  <row Id="36251" PostHistoryTypeId="5" PostId="3361" RevisionGUID="aac53b0b-9808-4741-8330-92b6a5b54cfd" CreationDate="2011-08-17T03:15:51.940" UserId="1229" Comment="changed title; improved grammar" Text="I have a microwave &quot;pot&quot; that I use for steaming vegetables. The instructions say it can also be used for cooking pasta, which seems sacrilege to me.  &#xD;&#xA;Does anybody know if the result would be a good _al dente_ pasta if cooked in the microwave?  I'd hate to waste a batch of my home made pasta just to try it.&#xD;&#xA;" />
  <row Id="36252" PostHistoryTypeId="4" PostId="3361" RevisionGUID="aac53b0b-9808-4741-8330-92b6a5b54cfd" CreationDate="2011-08-17T03:15:51.940" UserId="1229" Comment="changed title; improved grammar" Text="Cooking pasta in the microwave" />
  <row Id="36253" PostHistoryTypeId="25" PostId="16927" RevisionGUID="8ebabdcf-9111-4a87-a45b-9d94402b4415" CreationDate="2011-08-17T03:24:42.897" Comment="http://twitter.com/#!/StackCooking/status/103668548030836736" />
  <row Id="36254" PostHistoryTypeId="2" PostId="16929" RevisionGUID="6d431e89-f8c2-4980-b581-7bd025d35f3b" CreationDate="2011-08-17T03:27:09.583" UserId="1685" Text="To get a shiny, flaky, crackly top crust (lightly-colored) on brownies, there are two things to consider: mixing and sugar.  &#xD;&#xA;&#xD;&#xA;**Beat the brownie batter for longer after adding the eggs.**  Doing this increases the crust, which is actually meringue.  This is what you should try with your box mix, since the sugar is already included in  box.&#xD;&#xA;&#xD;&#xA;Use white sugar (granulated sugar) with a with a from-scratch brownie recipe.  Brown sugar and corn syrup contain more moisture than white sugar, which will lessen the shiny crackly crust.  " />
  <row Id="36255" PostHistoryTypeId="5" PostId="16906" RevisionGUID="7e280272-4351-40e6-8d64-f07e73f378e4" CreationDate="2011-08-17T05:33:51.887" UserId="1229" Comment="added 13 characters in body" Text="I have recently acquired a [Zojurushi fuzz logic rice cooker][1]. &#xD;&#xA;&#xD;&#xA;What I am having difficult to find is the best kind of rice to use with it; I am looking for a good brown and white rice that can go with anything, and then maybe some more specialty types. I tried Uncle Ben's, but modified rices don't work that well.&#xD;&#xA;&#xD;&#xA;It seems I have had the best luck with long grain white rice, thus far. I'm wondering if there is a better kind, or perhaps specific brands of rice that are made for rice cookers.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/gp/aw/d/B000G30ESY/ref=redir_mdp_mobile/182-5979181-5146432" />
  <row Id="36256" PostHistoryTypeId="2" PostId="16930" RevisionGUID="f3ca4b95-2701-445d-af8f-4f52a3b520a6" CreationDate="2011-08-17T06:31:17.500" UserId="7087" Text="Salt in high concentrations can kill yeast yes. So can sugar, though salt is so much better at it. You see both are hygroscopic, meaning that they suck water out of stuff. This induces osmotic stress to the yeast cells leading eventually to cell breakdown (aka death).&#xD;&#xA;&#xD;&#xA;On lower concentrations salt will throttle the yeast fermentation producing a richer and more uniform crumb.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Adding the salt early or later in the process will have a big effect on your dough, but that won't be because of the way it messes up with the yeast. Salt is supposed to coagulate gluten proteins, in a sense it &quot;stiffens&quot; the dough. On various situations this should happen late in the process (e.g. see the &quot;Delayed salt method&quot; used for sourdoughs).&#xD;&#xA;&#xD;&#xA;For pizza dough I'd add the salt early." />
  <row Id="36257" PostHistoryTypeId="25" PostId="16923" RevisionGUID="d4daf7cf-45dd-499f-8eb8-9e93a171252f" CreationDate="2011-08-17T12:24:43.810" Comment="http://twitter.com/#!/StackCooking/status/103804448123527168" />
  <row Id="36258" PostHistoryTypeId="25" PostId="15475" RevisionGUID="ad41e8ed-6586-4f71-8fe5-8585ed7de0c4" CreationDate="2011-08-17T15:24:43.530" Comment="http://twitter.com/#!/StackCooking/status/103849746740936704" />
  <row Id="36259" PostHistoryTypeId="2" PostId="16931" RevisionGUID="9338d73e-f3cc-418e-9530-a0a998236100" CreationDate="2011-08-17T15:36:28.193" UserId="6303" Text="One night in Rome, I had the most amazing drink. It had cucumber and sugar, some unidentifiable alcohol (gin? Vodka?), and I believe mint. The menu identified it as tzaziki, but I've been unable to find it online, probably because of the eponymous sauce. Has anyone heard of the drink? Could you identify the mystery liquor? " />
  <row Id="36260" PostHistoryTypeId="1" PostId="16931" RevisionGUID="9338d73e-f3cc-418e-9530-a0a998236100" CreationDate="2011-08-17T15:36:28.193" UserId="6303" Text="Tzaziki: the drink, not the sauce" />
  <row Id="36261" PostHistoryTypeId="3" PostId="16931" RevisionGUID="9338d73e-f3cc-418e-9530-a0a998236100" CreationDate="2011-08-17T15:36:28.193" UserId="6303" Text="&lt;alcohol&gt;" />
  <row Id="36262" PostHistoryTypeId="2" PostId="16932" RevisionGUID="ccb1e61d-68e2-4a3e-a0b5-63931daf84ba" CreationDate="2011-08-17T17:07:44.947" UserId="7082" Text="Don't know what the flavor profile of the shredded beef, but a nice flavorful hummus (Sabra is my favorite brand) is one of my favorite alternates to mayonnaise in beef sandwiches. Sounds unusual, but it's a great textural and flavor compliment. " />
  <row Id="36263" PostHistoryTypeId="2" PostId="16933" RevisionGUID="af3ab1f2-6f72-466e-9aba-affa62f6b254" CreationDate="2011-08-17T17:40:29.293" UserId="1848" Text="I'm serving food to 11 people in a dinner that is supposed to be set at the house of the Deputy Mayor of Casablanca in 1942. I can't seat that many people at table, so the food will have to be capable of being eat from laps - I'm thinking of nibbles for a starter, followed by either a fork buffet or fork food such as a boeuf bourguignon. &#xD;&#xA;&#xD;&#xA;Does anyone have any suggestions for my menu? I'm based in the UK." />
  <row Id="36264" PostHistoryTypeId="1" PostId="16933" RevisionGUID="af3ab1f2-6f72-466e-9aba-affa62f6b254" CreationDate="2011-08-17T17:40:29.293" UserId="1848" Text="Forties dinner buffet" />
  <row Id="36265" PostHistoryTypeId="3" PostId="16933" RevisionGUID="af3ab1f2-6f72-466e-9aba-affa62f6b254" CreationDate="2011-08-17T17:40:29.293" UserId="1848" Text="&lt;history&gt;" />
  <row Id="36266" PostHistoryTypeId="2" PostId="16934" RevisionGUID="f64ad75d-55c7-4214-ab03-d75d6d04456f" CreationDate="2011-08-17T17:47:45.553" UserId="1848" Text="Perhaps the original &quot;experiment&quot; was an accident. Someone carried some cream in a cart a long distance over a bumpy road, and what arrived was butter and buttermilk." />
  <row Id="36267" PostHistoryTypeId="2" PostId="16935" RevisionGUID="ab1175c8-e305-4ddc-89c2-fb9064b52e4f" CreationDate="2011-08-17T18:42:33.893" UserId="1170" Text="As people interested in cooking we should all be aware of food hygiene and take it very seriously.  As such I would recommend against your sister's methods, they are quite dangerous.&#xD;&#xA;&#xD;&#xA;While bacteria can't grow or reproduce at 60C many types are more than capable of surviving; their cellular processes will shut down placing them in a kind of stasis or hibernation.  So in a restaurant freshly cooked food will stay bacteria free when kept at 60C, however that is not what your sister is doing.&#xD;&#xA;&#xD;&#xA;The problem with these methods isn't the period when the food is hot, it's the period after its been heated as in practice it will stay warm for some time and this provides optimum conditions for bacterial growth.&#xD;&#xA;&#xD;&#xA;Let's look at another piece of evidence, sterilisation.  If one wanted to sterilise a babies bottle say it would not be enough to just place it in boiling water, instead it is boiled for some time.  In fact a safer way is to use a machine which steams the bottle (steam can be far hotter).  The only way to be sure something is totally sterilised is to autoclave it, this involves both steam and high pressure and the items are kept in these extreme conditions for some time.  Ofcourse autoclaves are only used when one requires there to be 0 bacteria, say in a lab or hospital.  The lesson: bacteria are hardy things which are particularly hard to kill.&#xD;&#xA;&#xD;&#xA;Final remark, better safe than sorry, particularly when young children are involved." />
  <row Id="36268" PostHistoryTypeId="2" PostId="16936" RevisionGUID="3549ddc3-177c-4fd5-bbf3-4e8b50bf289f" CreationDate="2011-08-17T19:03:46.060" UserId="7092" Text="Was just in Santiago, Chile and had a mixed grill.  One of the tasty items was &quot;Tripa gorda&quot; or fat tripe.  I wasn't able to get a clear answer about exactly what fat tripe is.&#xD;&#xA;&#xD;&#xA;Does anyone know what fat tripe is specifically?" />
  <row Id="36269" PostHistoryTypeId="1" PostId="16936" RevisionGUID="3549ddc3-177c-4fd5-bbf3-4e8b50bf289f" CreationDate="2011-08-17T19:03:46.060" UserId="7092" Text="Tripa gorda - Fat tripe" />
  <row Id="36270" PostHistoryTypeId="3" PostId="16936" RevisionGUID="3549ddc3-177c-4fd5-bbf3-4e8b50bf289f" CreationDate="2011-08-17T19:03:46.060" UserId="7092" Text="&lt;disposal&gt;" />
  <row Id="36271" PostHistoryTypeId="6" PostId="16936" RevisionGUID="fa5ec314-b0b2-4453-837a-ba39d2163748" CreationDate="2011-08-17T20:29:36.210" UserId="4638" Comment="Edited tags" Text="&lt;cut-of-meat&gt;&lt;food-identification&gt;" />
  <row Id="36272" PostHistoryTypeId="2" PostId="16937" RevisionGUID="693456c2-6daf-4f3d-bbfe-a1f5965d109e" CreationDate="2011-08-17T21:01:49.977" UserId="218" Text="In the US the closest thing you could (easily) get would be &quot;&lt;a href=&quot;http://en.wikipedia.org/wiki/Chitterlings&quot;&gt;Chitterlings&lt;/a&gt;&quot; though this isn't *quite* correct since chitterlings are the small intestine, and *tripa gorda* is the large intestine.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36273" PostHistoryTypeId="25" PostId="15557" RevisionGUID="20c11285-4eda-4165-a6af-c2ee11943d53" CreationDate="2011-08-17T21:24:44.713" Comment="http://twitter.com/#!/StackCooking/status/103940347863908352" />
  <row Id="36274" PostHistoryTypeId="2" PostId="16938" RevisionGUID="503205d0-fb9e-49f2-b107-6643cd1c4af9" CreationDate="2011-08-17T22:10:37.903" UserId="7055" Text="Many of the other issues have been covered above, but allow me to suggest one more: Toast timing mechanism. &#xD;&#xA;&#xD;&#xA;On some toaster ovens, there are separate timer controls for toasting and for the oven. The coaster control will be in terms of toast darkness (or maybe 1-10), while the oven timer will be in terms of minutes. This is in my opinion the superior way to do it.&#xD;&#xA;&#xD;&#xA;On my crappy Euro-Pro toaster oven, there is one timer for both the oven and the toaster. I have no idea how long it takes to get toast to my desired doneness, and the timer doesn't quite have the precision to handle times like 2 minutes, whereas for an oven that sort or precision never seems necessary." />
  <row Id="36275" PostHistoryTypeId="2" PostId="16939" RevisionGUID="a6ad84dc-fd5e-400e-aa45-2522f3a2353d" CreationDate="2011-08-17T22:49:55.937" UserId="7093" Text="What if I marinated beef with oyster sauce, salt, sugar, soy sauce, garlic and onion but put into freezer for 3 days. Is it still good to eat? " />
  <row Id="36276" PostHistoryTypeId="1" PostId="16939" RevisionGUID="a6ad84dc-fd5e-400e-aa45-2522f3a2353d" CreationDate="2011-08-17T22:49:55.937" UserId="7093" Text="I usually marinate and freeze it. Is that ok?" />
  <row Id="36277" PostHistoryTypeId="3" PostId="16939" RevisionGUID="a6ad84dc-fd5e-400e-aa45-2522f3a2353d" CreationDate="2011-08-17T22:49:55.937" UserId="7093" Text="&lt;food-safety&gt;&lt;freezing&gt;&lt;flavor&gt;&lt;beef&gt;&lt;food-preservation&gt;" />
  <row Id="36278" PostHistoryTypeId="5" PostId="16358" RevisionGUID="dbcc3476-ffad-418e-bfe3-a931a050b620" CreationDate="2011-08-18T00:05:21.707" UserId="-1" Comment="insert duplicate link" Text="&gt; **Possible Duplicate:**  &#xA;&gt; [How can I take apart almonds?](http://cooking.stackexchange.com/questions/9177/how-can-i-take-apart-almonds)  &#xA;&#xA;&lt;!-- End of automatically inserted text --&gt;&#xA;&#xA;I want to make a recipe that requires toasted flaked almonds as an ingredient, I have some whole raw almonds. Is it possible for me to flake the almonds and if so what is the technique?" />
  <row Id="36279" PostHistoryTypeId="10" PostId="16358" RevisionGUID="3e87ace5-bc3c-49d1-be04-4164c7955aad" CreationDate="2011-08-18T00:05:21.470" UserId="41" CloseReasonId="1" Text="[{&quot;Id&quot;:4638,&quot;DisplayName&quot;:&quot;rumtscho&quot;},{&quot;Id&quot;:3203,&quot;DisplayName&quot;:&quot;TFD&quot;},{&quot;Id&quot;:6345,&quot;DisplayName&quot;:&quot;BobMcGee&quot;},{&quot;Id&quot;:1393,&quot;DisplayName&quot;:&quot;Michael at Herbivoracious&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36280" PostHistoryTypeId="2" PostId="16940" RevisionGUID="edb3dbba-8431-445d-915c-fac7ea35b28b" CreationDate="2011-08-18T00:22:12.660" UserId="218" Text="As far as safety goes, you're fine, assuming the meat didn't stay unfrozen for too long before you refroze it.&#xD;&#xA;&#xD;&#xA;As far as the efficacy of the marinading process, I'd think that the freezing/freezer burning process would go a long way toward preventing the marinade from imparting a lot of flavour and/or tenderness. Still, 3 days frozen is nothing. Shouldn't hurt anything." />
  <row Id="36281" PostHistoryTypeId="5" PostId="16936" RevisionGUID="c8f9c721-d470-45f5-b461-d6fef7c84633" CreationDate="2011-08-18T01:03:04.467" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="I was just in Santiago, Chile and had a mixed grill.  One of the tasty items was &quot;Tripa gorda&quot; or fat tripe.  But, I wasn't able to get a clear answer about exactly what fat tripe is.&#xD;&#xA;&#xD;&#xA;Does anyone know what fat tripe is specifically?" />
  <row Id="36282" PostHistoryTypeId="4" PostId="16936" RevisionGUID="c8f9c721-d470-45f5-b461-d6fef7c84633" CreationDate="2011-08-18T01:03:04.467" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="What is fat tripe?" />
  <row Id="36283" PostHistoryTypeId="24" PostId="16936" RevisionGUID="c8f9c721-d470-45f5-b461-d6fef7c84633" CreationDate="2011-08-18T01:03:04.467" Comment="Proposed by 1685 approved by 41 edit id of 282" />
  <row Id="36284" PostHistoryTypeId="2" PostId="16941" RevisionGUID="2b9b1e05-eb94-4d5b-9854-575bd2cc4766" CreationDate="2011-08-18T01:58:00.363" UserId="7095" Text="How do you figure out the exact time how long to cook something?&#xD;&#xA;&#xD;&#xA;Do you use binary search?" />
  <row Id="36285" PostHistoryTypeId="1" PostId="16941" RevisionGUID="2b9b1e05-eb94-4d5b-9854-575bd2cc4766" CreationDate="2011-08-18T01:58:00.363" UserId="7095" Text="Precise Cooking Time: How to Figure it Out" />
  <row Id="36286" PostHistoryTypeId="3" PostId="16941" RevisionGUID="2b9b1e05-eb94-4d5b-9854-575bd2cc4766" CreationDate="2011-08-18T01:58:00.363" UserId="7095" Text="&lt;cooking-time&gt;" />
  <row Id="36288" PostHistoryTypeId="2" PostId="16942" RevisionGUID="b2cfe331-ec02-4dbe-906a-589710e8cfb4" CreationDate="2011-08-18T02:15:51.590" UserId="6345" Text="The Los Angeles public library has a historical restaurant menu archive [online][1], which will allow you to search restaurant menus for specific years.  It will give you an idea of what fashionable people were eating at that time.  The menu archive is a GREAT way to find ideas for period cuisine.  &#xD;&#xA;&#xD;&#xA;Add in some Moroccan fare and a splash of French haute cuisine, and you should be able to build a historical and delicious menu.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lapl.org/resources/en/menu_collection.html" />
  <row Id="36289" PostHistoryTypeId="2" PostId="16943" RevisionGUID="f3ffe3a8-4e9c-4598-a6cc-97dd7d1caa84" CreationDate="2011-08-18T02:29:44.017" UserId="6345" Text="It is very simple.&#xD;&#xA;&#xD;&#xA; 1. Note the time you start cooking it, and the flame/power setting/temperature. &#xD;&#xA; 2. Check periodically to see if food is cooked&#xD;&#xA; 3. When food is done: record time and subtract from start time. &#xD;&#xA;&#xD;&#xA;If you cook the same dish a few times, you can average it out.  A lot of cook times are approximate anyway; you have to check the dish a bit before it should be done to make sure it hasn't cooked faster than expected. " />
  <row Id="36290" PostHistoryTypeId="25" PostId="16939" RevisionGUID="ab7f11a6-adaa-42aa-a62d-2c60c0b387b4" CreationDate="2011-08-18T03:24:59.353" Comment="http://twitter.com/#!/StackCooking/status/104031007782600704" />
  <row Id="36291" PostHistoryTypeId="2" PostId="16944" RevisionGUID="1b84ccc5-dbe5-443d-a39f-f1d05104e5bf" CreationDate="2011-08-18T05:09:56.250" UserId="7097" Text="Try making braised pork chops with onions. Salt and pepper then brown chops on both sides in a heavy frying pan or skillet. Remove chops, add a little oil if needed, and add a sliced onion, stirring occasionally until the onion is lightly browned. Add water or chicken stock or a combination to the onions to deglaze the pan, then nestle the chops back into the onions, cover and reduce the heat to a very low simmer. Cook this way for about a half hour to 45 minutes (test for fork-tenderness). Check occasionally to add more liquid as needed and to turn the chops." />
  <row Id="36292" PostHistoryTypeId="25" PostId="16936" RevisionGUID="bcde1bcd-745a-42e0-ae0d-c63fea52bed2" CreationDate="2011-08-18T06:25:00.660" Comment="http://twitter.com/#!/StackCooking/status/104076310208450560" />
  <row Id="36293" PostHistoryTypeId="2" PostId="16945" RevisionGUID="1f3966c4-fe7c-4303-8daf-2f1488275152" CreationDate="2011-08-18T08:07:59.150" UserId="6143" Text="Quote from [www.saltworks.us][1]:&#xD;&#xA;&#xD;&#xA;&gt; __Preventing food from sticking__ - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying fish to prevent the fish from sticking. Sprinkle salt on washed skillets, waffle iron plates or griddles, heat in a warm oven, dust off salt; when they are next used, foods will not stick.&#xD;&#xA;&#xD;&#xA;I've heard this more than once but never tried this, because I simply can't imagine why or how this works, and mostly the descriptions are a bit vague (for example, what temperature should a &quot;warm oven&quot; be?).&#xD;&#xA;&#xD;&#xA;If it does work, how long does the effect last, just the next time it's used? And would there be remains of salt left in the pan when it's used next, so that one should use salt with caution after applying this procedure?&#xD;&#xA;&#xD;&#xA;  [1]: http://www.saltworks.us/salt_info/salt-uses-and-tips.asp" />
  <row Id="36294" PostHistoryTypeId="1" PostId="16945" RevisionGUID="1f3966c4-fe7c-4303-8daf-2f1488275152" CreationDate="2011-08-18T08:07:59.150" UserId="6143" Text="Why would heating salt in a pan prevent food from sticking?" />
  <row Id="36295" PostHistoryTypeId="3" PostId="16945" RevisionGUID="1f3966c4-fe7c-4303-8daf-2f1488275152" CreationDate="2011-08-18T08:07:59.150" UserId="6143" Text="&lt;equipment&gt;&lt;salt&gt;&lt;cookware&gt;&lt;seasoning-pans&gt;" />
  <row Id="36296" PostHistoryTypeId="2" PostId="16946" RevisionGUID="dcbbfdd3-4dc4-4ad9-b0fe-067e98084305" CreationDate="2011-08-18T08:31:05.933" UserId="7099" Text="I'm currently making iced green tea by placing two green tea bags into 500 ml of water and moving the bags arround for 2 to 5 minutes before placing the whole mixture into the fridge in a sealed container. After a few hours I remove the tea bags leaving the iced tea in the fridge until it is wanted.&#xD;&#xA;&#xD;&#xA;So far I have made flavoured iced green tea by either using flavoured tea bags or by adding honey and/or lemon. I would like to be able to add flavour without using flavoured tea bags and would like some ideas on other flavours to try as honey and lemon is pretty basic?" />
  <row Id="36297" PostHistoryTypeId="1" PostId="16946" RevisionGUID="dcbbfdd3-4dc4-4ad9-b0fe-067e98084305" CreationDate="2011-08-18T08:31:05.933" UserId="7099" Text="How to flavour iced green tea?" />
  <row Id="36298" PostHistoryTypeId="3" PostId="16946" RevisionGUID="dcbbfdd3-4dc4-4ad9-b0fe-067e98084305" CreationDate="2011-08-18T08:31:05.933" UserId="7099" Text="&lt;tea&gt;" />
  <row Id="36299" PostHistoryTypeId="25" PostId="16945" RevisionGUID="35c07480-e586-4927-8b2c-5e7c3dc5b1b4" CreationDate="2011-08-18T09:25:00.350" Comment="http://twitter.com/#!/StackCooking/status/104121608125423617" />
  <row Id="36300" PostHistoryTypeId="2" PostId="16947" RevisionGUID="25b0fa1f-3d30-4416-8fa5-b783c65f95db" CreationDate="2011-08-18T09:33:19.947" UserId="6143" Text="Cooking is not an &quot;exact science&quot; in my view. You're not always using the &quot;exactly&quot; same temperature, &quot;exactly&quot; the same amount of oil/water, or cooking a cauliflaur of &quot;exactly&quot; the same size as before.&#xD;&#xA;&#xD;&#xA;I think that lots of it comes from experience, sometimes you just &quot;know&quot; that something is ready even though you cooked it 30 seconds less long than the last time you prepared it.&#xD;&#xA;&#xD;&#xA;BTW, +1 for binary search :)" />
  <row Id="36301" PostHistoryTypeId="2" PostId="16948" RevisionGUID="c338acb0-692e-49c6-b7b9-d587bfc02769" CreationDate="2011-08-18T12:23:35.850" UserId="7104" Text="First off.. My friend and I are trying to make 'ninja black eggs' which are essentially hollowed eggs filled with powdered material.  &#xD;&#xA;&#xD;&#xA;Anyway, we have two questions:  &#xD;&#xA;1. Is there a way to thicken the egg shell? (My current idea is basking the eggs in some-sort of calcium.)&#xD;&#xA;2. How can we make the eggs black? (We've tried making egg dye; and we have used 1tsp of red, and 1/2 tsp of blue. And somehow the eggs turned brown..)" />
  <row Id="36302" PostHistoryTypeId="1" PostId="16948" RevisionGUID="c338acb0-692e-49c6-b7b9-d587bfc02769" CreationDate="2011-08-18T12:23:35.850" UserId="7104" Text="Questions regarding eggs" />
  <row Id="36303" PostHistoryTypeId="3" PostId="16948" RevisionGUID="c338acb0-692e-49c6-b7b9-d587bfc02769" CreationDate="2011-08-18T12:23:35.850" UserId="7104" Text="&lt;eggs&gt;" />
  <row Id="36304" PostHistoryTypeId="5" PostId="16948" RevisionGUID="4929bdbc-af99-48e4-85d0-bb205447d308" CreationDate="2011-08-18T12:34:23.363" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="My friend and I are trying to make 'ninja black eggs' which are essentially hollowed eggs filled with powdered material.  &#xD;&#xA;&#xD;&#xA;We have two questions:  &#xD;&#xA;&#xD;&#xA;1. Is there a way to thicken the egg shell? My current idea is basking the eggs in some-sort of calcium. Would this work, or is there a better way?&#xD;&#xA;&#xD;&#xA;2. How can we make the eggs black? We've tried making egg dye; and we have used 1 tsp of red, and 1/2 tsp of blue, but somehow the eggs turned brown." />
  <row Id="36305" PostHistoryTypeId="4" PostId="16948" RevisionGUID="4929bdbc-af99-48e4-85d0-bb205447d308" CreationDate="2011-08-18T12:34:23.363" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="How do I color an egg black?" />
  <row Id="36306" PostHistoryTypeId="6" PostId="16948" RevisionGUID="4929bdbc-af99-48e4-85d0-bb205447d308" CreationDate="2011-08-18T12:34:23.363" UserId="41" Comment="added 23 characters in body; edited tags; edited title" Text="&lt;eggs&gt;&lt;coloring&gt;" />
  <row Id="36307" PostHistoryTypeId="2" PostId="16949" RevisionGUID="20d3ba2b-9c07-47f9-b883-66e45db55049" CreationDate="2011-08-18T13:13:53.550" UserId="4777" Text="A staple of my Gran's kitchen when I was a child, Chicken Haddies (I found an example of   the label, below) was boneless haddock meat wrapped in wax paper then canned (a process unique in my experience.)  &#xD;&#xA;&#xD;&#xA;![chicken haddies][2]&#xD;&#xA;&#xD;&#xA;She was raised in Southern Ontario but spent decades of her life in mining camps in Ontario, Québec, and Newfoundland. My question is, is anyone aware if Chicken Haddies are still sold anywhere? An internet search finds references to several canneries in Atlantic Canada but the companies have no internet presence. &#xD;&#xA;&#xD;&#xA;Please help, Chicken Haddies made the best fish chowder EVER!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;  [2]: http://www.dukkha.org/images/haddies.jpg" />
  <row Id="36308" PostHistoryTypeId="1" PostId="16949" RevisionGUID="20d3ba2b-9c07-47f9-b883-66e45db55049" CreationDate="2011-08-18T13:13:53.550" UserId="4777" Text="Desperately Seeking Chicken Haddies" />
  <row Id="36309" PostHistoryTypeId="3" PostId="16949" RevisionGUID="20d3ba2b-9c07-47f9-b883-66e45db55049" CreationDate="2011-08-18T13:13:53.550" UserId="4777" Text="&lt;fish&gt;&lt;haddock&gt;" />
  <row Id="36310" PostHistoryTypeId="2" PostId="16950" RevisionGUID="b3a74629-e65a-43a0-abba-5b27bab04a87" CreationDate="2011-08-18T13:21:17.860" UserId="7106" Text="I would like to ask you where I could find a transparent frying pan?&#xD;&#xA;&#xD;&#xA;Thank you in advance." />
  <row Id="36311" PostHistoryTypeId="1" PostId="16950" RevisionGUID="b3a74629-e65a-43a0-abba-5b27bab04a87" CreationDate="2011-08-18T13:21:17.860" UserId="7106" Text="Transparent frying pan. Where to buy one?" />
  <row Id="36312" PostHistoryTypeId="3" PostId="16950" RevisionGUID="b3a74629-e65a-43a0-abba-5b27bab04a87" CreationDate="2011-08-18T13:21:17.860" UserId="7106" Text="&lt;frying&gt;&lt;pan&gt;&lt;frying-pan&gt;" />
  <row Id="36313" PostHistoryTypeId="2" PostId="16951" RevisionGUID="556dbd63-2698-4ec8-a842-7065cf2f6acb" CreationDate="2011-08-18T13:26:04.013" UserId="7082" Text="I think 375-400 might be a bit too hot, and the topping would get too brown before the pears cooked down. I'd try 350 degrees Fahrenheit, for the first time." />
  <row Id="36314" PostHistoryTypeId="2" PostId="16952" RevisionGUID="d2c6494e-5a1a-4669-be71-767faa7048c0" CreationDate="2011-08-18T13:31:05.690" UserId="6615" Text="In China, there are a myriad of different flavors of tea. Withing the green teas themselves there is allot of variety. Some teas are stronger than others. Some are sweet or bitter. Trying out different varieties of tea is a good place to start. Is there a local China town in your city where you might obtain tea? Alternatively you can source online.&#xD;&#xA;&#xD;&#xA;Other common additions are items such as dried flowers (like chrysathiums and jasmin), some nuts and dried fruits (like dried Chinese dates), herbs (like lemon grass) and a whole range of other stuff which I just don't know the names of. Again if you can find a local Chinese supply shop or look online you should be able to order various blends to try out." />
  <row Id="36315" PostHistoryTypeId="5" PostId="16950" RevisionGUID="8e55a990-4186-442f-a194-16f2beb4f124" CreationDate="2011-08-18T13:39:11.230" UserId="7106" Comment="added 179 characters in body" Text="I would like to ask you where I could find a transparent frying pan?&#xD;&#xA;&#xD;&#xA;Thank you in advance.&#xD;&#xA;&#xD;&#xA;-------------&#xD;&#xA;&#xD;&#xA;Update:&#xD;&#xA;&#xD;&#xA;I give you an example:&#xD;&#xA;&#xD;&#xA;[http://skilletfryingpans.com/wp-content/uploads/2011/07/Glass-frying-pan.jpg][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://skilletfryingpans.com/wp-content/uploads/2011/07/Glass-frying-pan.jpg" />
  <row Id="36316" PostHistoryTypeId="2" PostId="16953" RevisionGUID="d3b91667-1f44-45e5-bb25-b9d849a11aed" CreationDate="2011-08-18T13:46:07.897" UserId="6143" Text="The only thing I could find is [this one][1], it's not clear glass though.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.shopworldkitchen.com/visions/waffled-skillet-pan-1093029" />
  <row Id="36317" PostHistoryTypeId="5" PostId="16947" RevisionGUID="d59bee9d-9d21-44f8-8895-0b4213fec8ab" CreationDate="2011-08-18T13:47:20.417" UserId="41" Comment="deleted 32 characters in body" Text="Cooking is not an &quot;exact science&quot; in my view. You're not always using the &quot;exactly&quot; same temperature, &quot;exactly&quot; the same amount of oil/water, or cooking a cauliflaur of &quot;exactly&quot; the same size as before.&#xD;&#xA;&#xD;&#xA;I think that lots of it comes from experience, sometimes you just &quot;know&quot; that something is ready even though you cooked it 30 seconds less long than the last time you prepared it." />
  <row Id="36318" PostHistoryTypeId="2" PostId="16954" RevisionGUID="d055ae62-b1c2-4a46-a124-df63868fa41a" CreationDate="2011-08-18T13:54:38.070" UserId="7082" Text="Why do you need to thicken the shells? Some bird's eggs have thicker walls than others, and it also seems that younger hens form thicker shells than older ones. However, it is doubtful that a thicker eggshell is available commercially. Your best bet may be to poke holes in the eggs, let them drain and dry, and then paint them with a strengthening varnish. A water-based polyurethane maybe? You should probably color them first, and then varnish them.&#xD;&#xA;&#xD;&#xA;You can buy black food coloring. Buy it online if you haven't seen it at your local stores. You will probably have to use more than suggested to get full, deep color coverage. If that doesn't work, you could try clothes dye, RIT is a good brand. I am only recommending this since it appears you won't be eating the eggs, just throwing them at each other." />
  <row Id="36319" PostHistoryTypeId="5" PostId="16942" RevisionGUID="90464d69-441e-4d2a-97b5-00aad7ccadca" CreationDate="2011-08-18T14:41:28.963" UserId="6345" Comment="second historical menu site" Text="**The Los Angeles public library has a historical restaurant menu archive [online][1],** which will allow you to search restaurant menus for specific years.  It will give you an idea of what fashionable people were eating at that time.  The menu archive is a GREAT way to find ideas for period cuisine.  &#xD;&#xA;&#xD;&#xA;**EDIT: I have a second historical menu archive for you!** [Collectiblemeals hosts a collection of menus for famous meals][2], including many presidential dinners.&#xD;&#xA;&#xD;&#xA;Add in some Moroccan fare and a splash of French haute cuisine, and you should be able to build a historical and delicious menu.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lapl.org/resources/en/menu_collection.html&#xD;&#xA;  [2]: http://www.collectiblemeals.com/page_historicmenu.php" />
  <row Id="36320" PostHistoryTypeId="5" PostId="16954" RevisionGUID="2c410fea-6f5e-46ea-8d17-3506e4cb2e83" CreationDate="2011-08-18T14:53:51.463" UserId="7082" Comment="Editted based on additional research and for clarity." Text="Why do you need to thicken the shells? Some bird's eggs have thicker walls than others, and it also seems that younger hens form thicker shells than older ones. However, it is doubtful that a thicker eggshell is available commercially. Your best bet may be to poke holes in the eggs, let them drain and dry, and then paint them with a strengthening varnish. A water-based polyurethane maybe? You should probably color them first, and then varnish them.&#xD;&#xA;&#xD;&#xA;You can buy black food coloring. Buy it online if you haven't seen it at your local stores. You will probably have to use more than suggested to get full, deep color coverage. If that doesn't work, you could try clothes dye, Rit is a good brand, but I don't see evidence it is recommended for use on eggs. However, since it appears you won't be eating the eggs, just throwing them at each other, it is probably safe, and you could dye a bunch of eggs at once." />
  <row Id="36321" PostHistoryTypeId="2" PostId="16955" RevisionGUID="ac7eefca-b7e8-4ebb-83a0-c14560f54cec" CreationDate="2011-08-18T15:03:07.383" UserId="7082" Text="Have you tried using one green tea bag and one bag of herbal tea? There are many herbal tea sampler packs that you could get to try several flavors of tea. Since you are making iced tea, I would also recommend adding chopped fruit once the tea has chilled - I would imagine some crisp apples or even a fresh melon would add a really refreshing profile. You can even let the fruits steep in the chilled liquid, like a tea-sangria.&#xD;&#xA;&#xD;&#xA;Another option is to create a flavored simple syrup in order to sweeten your iced tea. It's always better to use a simple syrup in a cold liquid than any kind of 'dry' sugar. Simple syrup is easy to make on the stove or in the microwave, and just add some flavors you might like while heating it. I wouldn't recommend vanilla for green tea (gut reaction), but maybe lavender, orange or cardamom?" />
  <row Id="36322" PostHistoryTypeId="2" PostId="16956" RevisionGUID="0fcc7ebb-f11b-4c7b-aa23-d91962eda4ef" CreationDate="2011-08-18T15:18:42.670" UserId="6143" Text="A bit late for your specific meal, but I've always found that mustard goes very well with fish. I usually do a roux using flour and butter, pour in some cream or milk to slightly thin it, and then add some hot mustard to it, and season with salt &amp; pepper. To give it more texture and colour I add some coarse grain mustard if we've got it, but this isn't a must. Together with boiled potatoes and some lemon juice drizzled over the fish, I think it's delicious." />
  <row Id="36323" PostHistoryTypeId="25" PostId="16948" RevisionGUID="20080fff-d60f-4dc2-a06c-29f3f69f21b2" CreationDate="2011-08-18T15:25:00.927" Comment="http://twitter.com/#!/StackCooking/status/104212205616111616" />
  <row Id="36324" PostHistoryTypeId="6" PostId="16850" RevisionGUID="f030b817-1d81-4a81-8081-8d4e92efe11a" CreationDate="2011-08-18T15:36:28.917" UserId="4777" Comment="edited tags" Text="&lt;sauce&gt;&lt;fish&gt;&lt;haddock&gt;" />
  <row Id="36325" PostHistoryTypeId="2" PostId="16957" RevisionGUID="a8d674ea-b042-401c-9c1f-182edece4a3e" CreationDate="2011-08-18T16:05:00.433" UserId="7079" Text="I too am unclear what 'safe' is supposed to mean here so I'll just address one of your questions. Replacing butter with olive oil in gravy will affect the consistency of the sauce as the milk solids in butter act as emulsifiers (as well, it will thicken as it cools on the plate). Also, given how different types of olive oil can have vastly different flavours even though they're made from the same thing means you have to take this into consideration: a sharp peppery oil may have an edge of bitterness that could ruin the sauce you are making. Using olive oil as the primary cooking oil when you begin sauteeing things at the start of a recipe generally won't make much of a difference but when it comes to finishing sauces etc then I would think carefully before making substitutions. The primary consideration I make when choosing to add or change something in a dish is whether it will make it taste better or not." />
  <row Id="36326" PostHistoryTypeId="2" PostId="16958" RevisionGUID="9a817332-d33d-4722-8f3d-c93c52129363" CreationDate="2011-08-18T16:40:52.113" UserId="2324" Text="Just search on www.ebay.com for &quot;Pyrex Flameware&quot; and you will find things like :&#xD;&#xA;&#xD;&#xA;[Vintage Pyrex Flameware Saucepan Skillet + Handle SET][1]&#xD;&#xA;&#xD;&#xA;[Vintage Pyrex Glass Flameware Skillet w/ Handles][2]&#xD;&#xA;&#xD;&#xA;[1930's Pyrex Flameware saute pan w/ detachable handle][3]&#xD;&#xA;&#xD;&#xA;It is highly unlikely that you will find a new one. The reason is that the formula r for Pyrex before 1940 was way more resistant to thermal shock , but also more expensive. The current formula is more resistant to mechanical shocks but can not take rapid cooling (like adding cold liquid in a hot pan when you are making a ragu) without shattering.&#xD;&#xA;&#xD;&#xA;I have no info on the advantages of a glass pan except the &quot;coll factor&quot; &#xD;&#xA;&#xD;&#xA;Hope this info helps.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cgi.ebay.de/Vintage-Pyrex-Flameware-Saucepan-Skillet-Handle-SET-/380077012073?pt=LH_DefaultDomain_0&amp;hash=item587e5af469#ht_2685wt_905&#xD;&#xA;  [2]: http://cgi.ebay.de/Vintage-Pyrex-Glass-Flameware-Skillet-w-Handles-/120760570549?pt=LH_DefaultDomain_0&amp;hash=item1c1de412b5#ht_1168wt_905&#xD;&#xA;  [3]: http://cgi.ebay.de/1930s-Pyrex-Flameware-saute-pan-w-detachable-handle-/280723346954?pt=LH_DefaultDomain_0&amp;hash=item415c6a560a#ht_500wt_1156" />
  <row Id="36327" PostHistoryTypeId="2" PostId="16959" RevisionGUID="e126e270-701f-4d16-b92f-230fc677e0dd" CreationDate="2011-08-18T16:57:25.033" UserId="6320" Text="Is there any taste differences between whole grain mustard and regular yellow mustard?&#xD;&#xA;&#xD;&#xA;Is the difference primarily in terms of texture and composition of each mustard?&#xD;&#xA;&#xD;&#xA;Also, could each be used interchangeably?" />
  <row Id="36328" PostHistoryTypeId="1" PostId="16959" RevisionGUID="e126e270-701f-4d16-b92f-230fc677e0dd" CreationDate="2011-08-18T16:57:25.033" UserId="6320" Text="Differences between whole grain mustard and regular yellow mustard?" />
  <row Id="36329" PostHistoryTypeId="3" PostId="16959" RevisionGUID="e126e270-701f-4d16-b92f-230fc677e0dd" CreationDate="2011-08-18T16:57:25.033" UserId="6320" Text="&lt;mustard&gt;" />
  <row Id="36330" PostHistoryTypeId="5" PostId="16958" RevisionGUID="509f6aa1-d294-4776-b9fc-8692d40a722d" CreationDate="2011-08-18T16:58:27.140" UserId="5600" Comment="&quot;coll&quot; --&gt; &quot;cool&quot;" Text="Just search on www.ebay.com for &quot;Pyrex Flameware&quot; and you will find things like :&#xD;&#xA;&#xD;&#xA;[Vintage Pyrex Flameware Saucepan Skillet + Handle SET][1]&#xD;&#xA;&#xD;&#xA;[Vintage Pyrex Glass Flameware Skillet w/ Handles][2]&#xD;&#xA;&#xD;&#xA;[1930's Pyrex Flameware saute pan w/ detachable handle][3]&#xD;&#xA;&#xD;&#xA;It is highly unlikely that you will find a new one. The reason is that the formula r for Pyrex before 1940 was way more resistant to thermal shock , but also more expensive. The current formula is more resistant to mechanical shocks but can not take rapid cooling (like adding cold liquid in a hot pan when you are making a ragu) without shattering.&#xD;&#xA;&#xD;&#xA;I have no info on the advantages of a glass pan except the &quot;cool factor&quot; &#xD;&#xA;&#xD;&#xA;Hope this info helps.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cgi.ebay.de/Vintage-Pyrex-Flameware-Saucepan-Skillet-Handle-SET-/380077012073?pt=LH_DefaultDomain_0&amp;hash=item587e5af469#ht_2685wt_905&#xD;&#xA;  [2]: http://cgi.ebay.de/Vintage-Pyrex-Glass-Flameware-Skillet-w-Handles-/120760570549?pt=LH_DefaultDomain_0&amp;hash=item1c1de412b5#ht_1168wt_905&#xD;&#xA;  [3]: http://cgi.ebay.de/1930s-Pyrex-Flameware-saute-pan-w-detachable-handle-/280723346954?pt=LH_DefaultDomain_0&amp;hash=item415c6a560a#ht_500wt_1156" />
  <row Id="36331" PostHistoryTypeId="2" PostId="16960" RevisionGUID="164e8813-c5d3-4f80-ba60-d5892e1e9175" CreationDate="2011-08-18T17:39:34.113" UserId="304" Text="As I child I, too, had chowder made with canned fish - but my parents called it Finnan Haddies, not Chicken Haddies. Finnan Haddies still exist - they are a name for smoked haddock. Maybe they used the name they knew from Britain to refer to the Ontario canned product. These days I make the chowder with canned tuna, but perhaps you could try getting smoked haddock?" />
  <row Id="36332" PostHistoryTypeId="2" PostId="16961" RevisionGUID="0eac60cb-1b35-4898-a28f-81575b83424d" CreationDate="2011-08-18T18:00:29.163" UserId="7111" Text="You also need to use the correct oil.  The poster that spoke of using a whole stick of butter was never going to succeed, butter burns at too low a temperature to saute, and for really hot cooking so does olive oil.&#xD;&#xA;&#xD;&#xA;I've been using grapeseed oil lately with good success for really hot work, it has a really high smoke temperature.  Chinese cooking uses peanut oil, which also has a high smoke temperature.  Of course, some folks are sensitive to nuts, so that's an issue with peanut oil.&#xD;&#xA;&#xD;&#xA;Olive oil is great for medium temperature frying tasks.  &#xD;&#xA;&#xD;&#xA;I agree that you need to get the pan hot before adding the oil, and be ready to hit the hot oil with the food almost instantly, before the oil smokes." />
  <row Id="36333" PostHistoryTypeId="2" PostId="16962" RevisionGUID="393a691b-0531-41ac-b5f8-0f1b77bb0e1d" CreationDate="2011-08-18T18:01:06.943" UserId="7019" Text="Yes, there is (generally) a significant taste difference between whole grain mustard and regular yellow mustard.  Texture plays a part of it, but it is secondary to the overall difference in flavor.&#xD;&#xA;&#xD;&#xA;I say generally because there's a lot of variation in each, and some extremes of one type may approach some extremes of the other type in flavor.&#xD;&#xA;&#xD;&#xA;Yellow mustard is usually very mild, and vinegar plays a very strong role in the flavor.&#xD;&#xA;&#xD;&#xA;Whole grain mustard is usually stronger than yellow, and the vinegar flavor is much less pronounced, if not altogether absent.&#xD;&#xA;&#xD;&#xA;In many situations, one type can usually be substituted for the other, although it is a matter of personal preference, and many people will argue that some uses of mustard are appropriate for one type, but not the other (for example, I would never use yellow mustard as a condiment for cheese and crackers, but I would use a whole grain mustard for some types of cheese)." />
  <row Id="36334" PostHistoryTypeId="25" PostId="16959" RevisionGUID="eb5bb51b-6ea8-4945-b7bf-f047bb044217" CreationDate="2011-08-18T18:25:01.820" Comment="http://twitter.com/#!/StackCooking/status/104257508327165954" />
  <row Id="36335" PostHistoryTypeId="2" PostId="16963" RevisionGUID="2cb6be28-02ab-4bdb-a8bf-e621020097c8" CreationDate="2011-08-18T18:32:53.153" UserId="304" Text="Corning made a Visions pan - I had a set and used it for years. You might find them on eBay or at a garage sale. I didn't really like it as a pan - took a long time to heat up and then stayed hot, thus making a gas stove into an electric and making an electric even less responsive. It's not completely clear, it's kind of brownish." />
  <row Id="36336" PostHistoryTypeId="2" PostId="16964" RevisionGUID="975f8877-2e3a-488c-8905-3501f22d348b" CreationDate="2011-08-18T18:36:12.373" UserId="2480" Text="It's probably not a one to one ratio. Any suggestions?" />
  <row Id="36337" PostHistoryTypeId="1" PostId="16964" RevisionGUID="975f8877-2e3a-488c-8905-3501f22d348b" CreationDate="2011-08-18T18:36:12.373" UserId="2480" Text="What is the critical ratio of eggs to potatoes between an egg salad and a potato salad?" />
  <row Id="36338" PostHistoryTypeId="3" PostId="16964" RevisionGUID="975f8877-2e3a-488c-8905-3501f22d348b" CreationDate="2011-08-18T18:36:12.373" UserId="2480" Text="&lt;eggs&gt;&lt;potatoes&gt;&lt;salad&gt;" />
  <row Id="36339" PostHistoryTypeId="2" PostId="16965" RevisionGUID="ffe11374-3965-4ce9-90d8-2eb42273aa86" CreationDate="2011-08-18T18:47:46.093" UserId="1142" Text="Should I use water from steaming to make stock or gravy?&#xD;&#xA;&#xD;&#xA;Does it depend what I have steamed? Potatoes or vegetables for example." />
  <row Id="36340" PostHistoryTypeId="1" PostId="16965" RevisionGUID="ffe11374-3965-4ce9-90d8-2eb42273aa86" CreationDate="2011-08-18T18:47:46.093" UserId="1142" Text="Should steaming water be used for stock/gravy" />
  <row Id="36341" PostHistoryTypeId="3" PostId="16965" RevisionGUID="ffe11374-3965-4ce9-90d8-2eb42273aa86" CreationDate="2011-08-18T18:47:46.093" UserId="1142" Text="&lt;stock&gt;&lt;steaming&gt;&lt;gravy&gt;" />
  <row Id="36342" PostHistoryTypeId="2" PostId="16966" RevisionGUID="df919b60-eb7c-43a6-a5b0-33b284896cdc" CreationDate="2011-08-18T19:13:19.763" UserId="7082" Text="Are you asking at what percentage of potatoes does a formerly egg salad become potato salad and vice versa? &#xD;&#xA;&#xD;&#xA;My egg salad recipe does not call for potatoes, but I believe my mom puts maybe two hard boiled eggs for every 6-8 potatoes in her potato salad." />
  <row Id="36343" PostHistoryTypeId="5" PostId="16964" RevisionGUID="514cb9a4-9741-40e9-ba5c-b7037db4fb13" CreationDate="2011-08-18T19:50:46.473" UserId="1229" Comment="added 12 characters in body" Text="It's probably not a one to one ratio. Do you have any suggestions?" />
  <row Id="36344" PostHistoryTypeId="5" PostId="16965" RevisionGUID="040983f2-0c4d-4d4c-8874-6f1b847ea302" CreationDate="2011-08-18T19:51:51.313" UserId="1229" Comment="edited body" Text="Should I use water from steaming to make stock or gravy?&#xD;&#xA;&#xD;&#xA;Does it depend from what I have steamed (e.g., potatoes or vegetables)?" />
  <row Id="36345" PostHistoryTypeId="4" PostId="16959" RevisionGUID="5ca8aaa4-2b77-4a3b-bcb3-7cf6a3da4497" CreationDate="2011-08-18T19:53:09.223" UserId="1229" Comment="edited title" Text="What is the difference between whole grain mustard and regular yellow mustard?" />
  <row Id="36346" PostHistoryTypeId="4" PostId="16950" RevisionGUID="3f3d7453-7800-4bd1-a823-149b181d82cf" CreationDate="2011-08-18T19:53:37.553" UserId="7082" Comment="Clarified question structure" Text="Where can I buy a transparent frying pan?" />
  <row Id="36347" PostHistoryTypeId="24" PostId="16950" RevisionGUID="3f3d7453-7800-4bd1-a823-149b181d82cf" CreationDate="2011-08-18T19:53:37.553" Comment="Proposed by 7082 approved by 1229 edit id of 284" />
  <row Id="36348" PostHistoryTypeId="5" PostId="16950" RevisionGUID="fa57f862-1b21-4eb5-90ed-0753b665e76f" CreationDate="2011-08-18T19:55:55.543" UserId="1229" Comment="converted the link in an inline image" Text="Where could I find a transparent frying pan?&#xD;&#xA;&#xD;&#xA;&amp;nbsp; &lt;!-- break --&gt;&#xD;&#xA;&#xD;&#xA;  ![frying pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/FRsD5.jpg" />
  <row Id="36349" PostHistoryTypeId="4" PostId="16941" RevisionGUID="19f8d0f7-dc60-4303-a19c-45e3c384799b" CreationDate="2011-08-18T19:58:18.303" UserId="1229" Comment="edited title" Text="Precise cooking time: how to figure it out" />
  <row Id="36350" PostHistoryTypeId="5" PostId="11230" RevisionGUID="957ce1dc-43d2-45a9-bc68-dedee6cf6b47" CreationDate="2011-08-18T20:45:20.700" UserId="3058" Comment="fixed grammar, spelling" Text="Did they have whipped cream in the olden days before electricity?  I think that they might have.  I'm sure I've seen a portrait of Henry VIII munching some of that creamy goodness before.&#xD;&#xA;&#xD;&#xA;But what on earth caused someone to whisk cream for hours to see what would happen?  Is there any scientific basis to it?  For example, &quot;Well I know if I whisk this cream, theoretically it should thicken up.&quot; Or was it just some super bored peasant folk who discovered it?  Perhaps an argument between a peasant wife and a peasant worker, &quot;I am going to take this fork to this cream and stir it for ages to make an annoying noise!&quot;&#xD;&#xA;&#xD;&#xA;Another example is beating eggs - why bother when intuition would probably tell us we are wasting our time?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  " />
  <row Id="36351" PostHistoryTypeId="24" PostId="11230" RevisionGUID="957ce1dc-43d2-45a9-bc68-dedee6cf6b47" CreationDate="2011-08-18T20:45:20.700" Comment="Proposed by 3058 approved by 41 edit id of 283" />
  <row Id="36352" PostHistoryTypeId="2" PostId="16967" RevisionGUID="57d8db31-fd22-4e29-a9a9-9376ba41d493" CreationDate="2011-08-18T21:02:43.037" UserId="3528" Text="Most of the described method will help you to clean and dry your pan. A clean pan, especially when it is cast iron, is a happy pan and will work better. A clean an smooth surface, and rubbing salt on it will clean an smooth a metal surface, will also help to prevent food from sticking.&#xD;&#xA;&#xD;&#xA;Sprinkling your pan with salt immateriality before frying fish or meat is pointless. What salt does to food is to bind water and less moist things stick less. But your pan should be so hot that the little salt can't make a different. If the salt has time to dry your food, your pan just isn't hot enough." />
  <row Id="36353" PostHistoryTypeId="2" PostId="16968" RevisionGUID="4b8d7d75-b79a-40ac-ada4-e81d46267101" CreationDate="2011-08-18T21:14:30.243" UserId="7082" Text="Safe yes, as long as it wasn't left at room temperature for too long, but you are not taking advantage of the benefits of a marinade by freezing (as mentioned by @Satanicpuppy). Can you not leave the marinating beef in the refrigerator? Three days is pushing it, maybe, but two days in a marinade shouldn't be a problem in a nice cold fridge. " />
  <row Id="36354" PostHistoryTypeId="2" PostId="16969" RevisionGUID="c006883a-6568-44ee-8e56-04f778838024" CreationDate="2011-08-18T21:16:14.490" UserId="1685" Text="Every once in a while I encounter a bad peanut - too bitter and sour which overwhelms the peanut flavor.  (For example, when topping cookies with individual peanuts.)  Since I can't taste and then use each individual peanut, how can I identify the bad peanuts before I use them?  " />
  <row Id="36355" PostHistoryTypeId="1" PostId="16969" RevisionGUID="c006883a-6568-44ee-8e56-04f778838024" CreationDate="2011-08-18T21:16:14.490" UserId="1685" Text="How can I identify bad peanuts before using them?" />
  <row Id="36356" PostHistoryTypeId="3" PostId="16969" RevisionGUID="c006883a-6568-44ee-8e56-04f778838024" CreationDate="2011-08-18T21:16:14.490" UserId="1685" Text="&lt;peanuts&gt;" />
  <row Id="36357" PostHistoryTypeId="25" PostId="16949" RevisionGUID="aa747242-9c8e-4b2c-82df-822c23f8295c" CreationDate="2011-08-18T21:25:03.257" Comment="http://twitter.com/#!/StackCooking/status/104302813487693824" />
  <row Id="36358" PostHistoryTypeId="2" PostId="16970" RevisionGUID="9b4f33d7-5a38-49aa-a58d-1c0b847c64cf" CreationDate="2011-08-18T22:02:50.200" UserId="7114" Text="I'm looking for the ultimate cookbook for *busy people with little cooking experience*.&#xD;&#xA;    &#xD;&#xA;- Max 15min per recipe (for someone who has barely cooked before, not for a professional chef).&#xD;&#xA;- Alternatives for all ingredients: Use chili - don't have chili?, use paprika - don't have paprika?, use ...&#xD;&#xA;- All recipes must be cookable in a *poorly equipped kitchen*.&#xD;&#xA;- (Fast food like dishes preferred, but not a must).&#xD;&#xA;&#xD;&#xA;I'm desperately looking for a cookbook that suits my needs for a long time. I have a poorly equipped kitchen and I don't have much time to buy ingredients or to cook. I don't want to be taught fishing, I just want to be given a fish.&#xD;&#xA;&#xD;&#xA;I'm aware of [Need suggestions for ABSOLUTE beginner's cookbook](http://cooking.stackexchange.com/questions/9921/need-suggestions-for-absolute-beginners-cookbook), but most of the recipes in the suggested books weren't easy enough for me.&#xD;&#xA;&#xD;&#xA;The closest I got to my dream book was [Real Simple Best Recipes: Easy, Delicious Meals](http://www.amazon.com/Real-Simple-Best-Recipes-Delicious/dp/1603201025/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1313704408&amp;sr=1-1), but it didn't provide any alternatives for ingredients, which prohibited me to cook many of the recipes. Also, the instructions were a little sparse." />
  <row Id="36359" PostHistoryTypeId="1" PostId="16970" RevisionGUID="9b4f33d7-5a38-49aa-a58d-1c0b847c64cf" CreationDate="2011-08-18T22:02:50.200" UserId="7114" Text="Ultimate cookbook for busy people" />
  <row Id="36360" PostHistoryTypeId="3" PostId="16970" RevisionGUID="9b4f33d7-5a38-49aa-a58d-1c0b847c64cf" CreationDate="2011-08-18T22:02:50.200" UserId="7114" Text="&lt;basics&gt;&lt;cookbook&gt;" />
  <row Id="36361" PostHistoryTypeId="2" PostId="16971" RevisionGUID="c0344868-b0ec-44a9-b784-7519887b8044" CreationDate="2011-08-18T22:40:24.800" UserId="4339" Text="Seriously, if it's just an ingredient in something larger, is it going to make a difference if the butter's been clarified or not?" />
  <row Id="36362" PostHistoryTypeId="1" PostId="16971" RevisionGUID="c0344868-b0ec-44a9-b784-7519887b8044" CreationDate="2011-08-18T22:40:24.800" UserId="4339" Text="What's the purpose of clarifying butter?" />
  <row Id="36363" PostHistoryTypeId="3" PostId="16971" RevisionGUID="c0344868-b0ec-44a9-b784-7519887b8044" CreationDate="2011-08-18T22:40:24.800" UserId="4339" Text="&lt;butter&gt;" />
  <row Id="36364" PostHistoryTypeId="2" PostId="16972" RevisionGUID="1c72b246-ea34-4b4b-809d-02ea59e12f2e" CreationDate="2011-08-18T22:54:09.173" UserId="4442" Text="The main purpose that I am aware of is to raise the smoke point while retaining the buttery flavor." />
  <row Id="36365" PostHistoryTypeId="5" PostId="16970" RevisionGUID="f21a164b-a724-4678-aaf1-b755dbdb5ed5" CreationDate="2011-08-18T23:00:40.273" UserId="7114" Comment="bumped up some limits" Text="I'm looking for the ultimate cookbook for *busy people with little cooking experience*.&#xD;&#xA;    &#xD;&#xA;- ~30min per recipe (for someone who has barely cooked before, not for a professional chef).&#xD;&#xA;- Alternatives for all ingredients: Use chili - don't have chili?, use paprika - don't have paprika?, use ...&#xD;&#xA;- All recipes must be cookable in a *poorly equipped kitchen*.&#xD;&#xA;- (Fast food like dishes preferred, but not a must).&#xD;&#xA;&#xD;&#xA;I'm desperately looking for a cookbook that suits my needs for a long time. I have a poorly equipped kitchen and I don't have much time to buy ingredients or to cook. I don't want to be taught fishing, I just want to be given a fish.&#xD;&#xA;&#xD;&#xA;I'm aware of [Need suggestions for ABSOLUTE beginner's cookbook](http://cooking.stackexchange.com/questions/9921/need-suggestions-for-absolute-beginners-cookbook), but most of the recipes in the suggested books weren't easy enough for me.&#xD;&#xA;&#xD;&#xA;The closest I got to my dream book was [Real Simple Best Recipes: Easy, Delicious Meals](http://www.amazon.com/Real-Simple-Best-Recipes-Delicious/dp/1603201025/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1313704408&amp;sr=1-1), but it didn't provide any alternatives for ingredients, which prohibited me to cook many of the recipes. Also, the instructions were a little sparse." />
  <row Id="36366" PostHistoryTypeId="2" PostId="16973" RevisionGUID="ca975836-07d1-4017-9ef4-ffd8ce6ba5e7" CreationDate="2011-08-19T00:14:59.277" UserId="67" Text="You can heat clarified butter to a higher temperature for two reasons -- you remove the milk solids, which can burn, and you remove the water, which will boil at 100°C and cause spattering.&#xD;&#xA;&#xD;&#xA;In baking, clarified butter's lack of water means that it can't develop gluten as you would with simple melted butter.  It's actually more similar to other oils than it is to melted butter when baking.&#xD;&#xA;&#xD;&#xA;In the case of ghee, my understanding is that because it's from a warm country, part of the reason for making it was as a preservative, as the ghee would have a longer shelf-life  (months) than standard butter in the local climate." />
  <row Id="36368" PostHistoryTypeId="5" PostId="16949" RevisionGUID="e8a98c06-a602-4e7f-81b5-a874e5a8d3a1" CreationDate="2011-08-19T03:09:24.597" UserId="4777" Comment="added 25 characters in body" Text="A staple of my Gran's kitchen when I was a child, Chicken Haddies (unbelievably I found a graphic of the product she favoured, below) was boneless haddock meat wrapped in wax paper then canned (a process unique in my experience.)  &#xD;&#xA;&#xD;&#xA;![chicken haddies][2]&#xD;&#xA;&#xD;&#xA;She was raised in Southern Ontario but spent decades of her life in mining camps in Ontario, Québec, and Newfoundland. My question is, is anyone aware if Chicken Haddies are still sold anywhere? An internet search finds references to several canneries in Atlantic Canada but the companies have no internet presence. &#xD;&#xA;&#xD;&#xA;Please help, Chicken Haddies made the best fish chowder EVER!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;  [2]: http://www.dukkha.org/images/haddies.jpg" />
  <row Id="36369" PostHistoryTypeId="2" PostId="16975" RevisionGUID="078ea489-6f04-421e-a647-fac2236f51d9" CreationDate="2011-08-19T03:48:12.570" UserId="6279" Text="Cookbook? You don't need no stinkin' cookbook!... you have Google at your finger tips, or Bing, www.cooks.com, www.foodnetwork.com. You (obviously..you found this site) have access to the internet, what do you want a cookbook for? &#xD;&#xA;&#xD;&#xA;30 minutes is more than enough time to watch an episode of Rachel, Alton, Bobby or even the new &quot;Sandwich King&quot;. There are great resources out there that aren't in a book. The great advantage to these TV shows and the internet (both the text and video) is that they don't limit you to a written recitation but offer demonstrations of techniques with greater range of commentary than a book. A video with a demonstration alongside a recipe with a world of reader's comments will teach you more, faster than any 'cookbook'. &#xD;&#xA;&#xD;&#xA;As has been duly noted by others you will need time and some equipment (estate sales are a great way to find good equipment, reasonably priced)  " />
  <row Id="36370" PostHistoryTypeId="2" PostId="16976" RevisionGUID="4aee8b5b-5a21-407a-8f37-e1a47f27cfa4" CreationDate="2011-08-19T04:30:38.570" UserId="7118" Text="Items placed in my freezer take on an awful flavor that tastes a lot like freezer burn, even ice cubes.  If I put items in the freezer over-night and it isn't tightly covered, this problem occurs.&#xD;&#xA;&#xD;&#xA;With the ice cubes I can rinse them off to eliminate the bad flavor, but I'd prefer to find the root cause and fix it.&#xD;&#xA;&#xD;&#xA;Any ideas/suggestions are quite welcome." />
  <row Id="36371" PostHistoryTypeId="1" PostId="16976" RevisionGUID="4aee8b5b-5a21-407a-8f37-e1a47f27cfa4" CreationDate="2011-08-19T04:30:38.570" UserId="7118" Text="Items in freezer, including ice cubes, taste freezer burnt. Possible causes?" />
  <row Id="36372" PostHistoryTypeId="3" PostId="16976" RevisionGUID="4aee8b5b-5a21-407a-8f37-e1a47f27cfa4" CreationDate="2011-08-19T04:30:38.570" UserId="7118" Text="&lt;freezing&gt;" />
  <row Id="36373" PostHistoryTypeId="2" PostId="16977" RevisionGUID="50fe8e48-2f17-4c4f-aafe-be6143548337" CreationDate="2011-08-19T04:37:34.507" UserId="7117" Text="In color theory, to make black using light colors is the absence of colors, i.e. light. Such as when the sun or artificial light is unavailable. Pigments, on the other hand is the opposite. &quot;White&quot; is obviously the absence of colors (presuming your canvas is white). Black is the abundance of all colors. However, your canvas is yellow and white and when mixed you are getting a 'canary yellow', like a scrambled egg. The problem I think is that the albumen of the egg is a translucent material and adding food coloring is also a translucent material. So effectively you are going to get a strong yellow color from the opaque yolk, and that is what will be predominant, so it makes sense you are getting brown. Adding translucent colors to opaque yellow will get a brown. Think about adding milk to coffee. If you add whole milk, you get a lighter brown. If you add skim milk, which has more water, you get something akin to  gray. &#xD;&#xA;&#xD;&#xA;So what you want is some sort of additive that is opaque. Maybe squid ink. " />
  <row Id="36374" PostHistoryTypeId="2" PostId="16978" RevisionGUID="ba99859e-2f65-4571-b316-fe93c6f1040a" CreationDate="2011-08-19T06:19:47.747" UserId="7120" Text="This might help, if it's not too late.&#xD;&#xA;&#xD;&#xA;http://www.macromeats-gourmetgame.com.au/Cookingguide.aspx " />
  <row Id="36375" PostHistoryTypeId="2" PostId="16979" RevisionGUID="27dcfc61-df49-4f69-839a-b8a67fea9f54" CreationDate="2011-08-19T07:22:26.100" UserId="4853" Text="Here are some tips for preventing freezer burn:&#xD;&#xA;&#xD;&#xA;http://www.wikihow.com/Prevent-Freezer-Burn&#xD;&#xA;&#xD;&#xA;The most important thing is to keep the temperature of your freezer constant and as low as possible (below 0 degrees Fahrenheit)." />
  <row Id="36376" PostHistoryTypeId="5" PostId="16947" RevisionGUID="bebb57a2-e062-4b2c-abbb-4f6cdddfe09e" CreationDate="2011-08-19T08:31:45.497" UserId="6143" Comment="expanded as per comment" Text="Cooking is not an &quot;exact science&quot; in my view. You're not always using the &quot;exactly&quot; same temperature, &quot;exactly&quot; the same amount of oil/water, or cooking a cauliflaur of &quot;exactly&quot; the same size as before.&#xD;&#xA;&#xD;&#xA;I think that lots of it comes from experience, sometimes you just &quot;know&quot; that something is ready even though you cooked it 30 seconds less long than the last time you prepared it.&#xD;&#xA;&#xD;&#xA;**EDIT**&#xD;&#xA;&#xD;&#xA;Expanding on Jefromis comment, I didn't mean to dispute that, of course, you should have an idea of how long you approximately need to cook something. I usually use recipes off the internet or from one of our hundreds of cookery books as a starting point, whenever we try something new for the first time." />
  <row Id="36377" PostHistoryTypeId="2" PostId="16980" RevisionGUID="f67486be-7dbd-42a1-b59a-b84fb3537202" CreationDate="2011-08-19T08:36:33.627" UserId="2939" Text="I have previously tried this recipe, and wish to try it again this weekend (recipe follows at end of question).  Since I don't have a mixer, I kneaded it by hand, for longer than the recipe stated, in order to reach the required texture.  It could have been the substitute flour I used, or the fact that it didn't rise enough, or that the environment was too cold for the dough to rise, but the bread didn't work.  &#xD;&#xA;&#xD;&#xA;I am now wondering - is this recipe particularly intended for making with an electric mixer with dough hook?  Can one convert it for hand kneading?  And if so, is there a rule of thumb for converting between kneading times for electric mixers vs. hand kneading?  &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Sour Cherry &amp; Walnut Stick (Yotam Ottolenghi, from his 'Ottolenghi' book)**&#xD;&#xA;160 ml luke warm water (not higher than 30C)&#xD;&#xA;1.5 tsp active dried yeast&#xD;&#xA;40 ml orange juice&#xD;&#xA;250g country brown flour (&quot;Allinson's country grain brown bread flour or Hovis granary flour) plus extra for dusting&#xD;&#xA;65g buckwheat flour&#xD;&#xA;1tsp salt&#xD;&#xA;50g dried sour cherries&#xD;&#xA;50g walnuts, roughly broken into pieces&#xD;&#xA;&#xD;&#xA;(excerpt from method)&#xD;&#xA;Stir the water/yeast in an electric mixer bowl and leave for 10 minutes. Then add OJ, mix, add both flours. Knead for 5 minutes at low speed w/ dough hook until the dough comes together.&#xD;&#xA;&#xD;&#xA;Scrape the dough in the bowl, then add salt and knead for 4 miuntes on high. Dough should be smoother and silky. Add cherries &amp; walnuts and mix on medium for one minute.&#xD;&#xA;&#xD;&#xA;Knead by hand, turning the dough until you can no longer see the walnuts/cherries and the dough is smooth. Put the dough (shaped into a ball) in a large bowl, covered w/ a damp cloth, for about 1.5 hours in a warm place - or until dough has doubled." />
  <row Id="36378" PostHistoryTypeId="1" PostId="16980" RevisionGUID="f67486be-7dbd-42a1-b59a-b84fb3537202" CreationDate="2011-08-19T08:36:33.627" UserId="2939" Text="Converting kneading times from machine kneading to hand kneading" />
  <row Id="36379" PostHistoryTypeId="3" PostId="16980" RevisionGUID="f67486be-7dbd-42a1-b59a-b84fb3537202" CreationDate="2011-08-19T08:36:33.627" UserId="2939" Text="&lt;bread&gt;&lt;breadmaking&gt;&lt;conversion&gt;&lt;kneading&gt;" />
  <row Id="36380" PostHistoryTypeId="25" PostId="16971" RevisionGUID="3cefb689-061f-4d61-a8cb-806ebc6a856f" CreationDate="2011-08-19T09:25:29.717" Comment="http://twitter.com/#!/StackCooking/status/104484118208839681" />
  <row Id="36381" PostHistoryTypeId="2" PostId="16981" RevisionGUID="fdaa7234-b248-4b75-83d9-45bdc4afa011" CreationDate="2011-08-19T12:24:24.047" UserId="7122" Text="I am a microwave expert. I have never cooked a meal in the oven in my life, and after decades of working directly with microwaves, I can tell you that defrosting is a waste of time.&#xD;&#xA;&#xD;&#xA;If you have a microwavable sandwich, just set it to cook for 3 minutes and 43 seconds. You can flip it over around halfway and you will be set.&#xD;&#xA;&#xD;&#xA;Minutes after you eat your perfectly cooked sandwich, you can say &quot;Gee Peyton, you are a genius.&quot; You are welcome, America." />
  <row Id="36382" PostHistoryTypeId="25" PostId="16946" RevisionGUID="07d728ac-d537-46dd-abcd-a57629cfe59d" CreationDate="2011-08-19T12:25:31.150" Comment="http://twitter.com/#!/StackCooking/status/104529422606016512" />
  <row Id="36383" PostHistoryTypeId="2" PostId="16982" RevisionGUID="9f2daad4-9c23-4981-9508-7eea1f3611aa" CreationDate="2011-08-19T13:47:06.493" UserId="7123" Text="To cook pasta, kosher salt is added to water. As the pasta cooks, starch is thrown off. The resulting water is salty and acts as a thickener. Add a 1/2 cup or cup to pasta sauce as a seasoning and to help the sauce thicken." />
  <row Id="36384" PostHistoryTypeId="1" PostId="16982" RevisionGUID="9f2daad4-9c23-4981-9508-7eea1f3611aa" CreationDate="2011-08-19T13:47:06.493" UserId="7123" Text="Why do Italian chefs add to their pasta sauces some of the water they used to cook their pasta?" />
  <row Id="36385" PostHistoryTypeId="3" PostId="16982" RevisionGUID="9f2daad4-9c23-4981-9508-7eea1f3611aa" CreationDate="2011-08-19T13:47:06.493" UserId="7123" Text="&lt;sauce&gt;&lt;pasta&gt;" />
  <row Id="36386" PostHistoryTypeId="2" PostId="16983" RevisionGUID="0a8ac3ca-149e-4bbb-86fa-3020a0bbc61b" CreationDate="2011-08-19T14:00:15.217" UserId="7060" Text="Here's a link to a page where you can get them shipped from, or find the nearest store:&#xD;&#xA;&#xD;&#xA;http://www.powershopper.com/products/findneareststore.asp?companyid=13&amp;partnumber=6712483&amp;companies=13&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36387" PostHistoryTypeId="5" PostId="16983" RevisionGUID="98f46af4-7be4-4c26-a7f7-907d993a3302" CreationDate="2011-08-19T14:05:24.103" UserId="7060" Comment="added 208 characters in body" Text="Here's a link to a page where you can get them shipped from, or find the nearest store:&#xD;&#xA;&#xD;&#xA;http://www.powershopper.com/products/findneareststore.asp?companyid=13&amp;partnumber=6712483&amp;companies=13&#xD;&#xA;&#xD;&#xA;It sounds like the term &quot;chicken&quot; means the same thing in PEI for haddock ('haddie')as it does in Maine for lobsters, that is, small.  (Minimum size lobsters are sometimes referred to as &quot;chickens&quot; or &quot;chix&quot;)" />
  <row Id="36388" PostHistoryTypeId="2" PostId="16984" RevisionGUID="e69c4add-d604-4c81-827b-e1fdec196f47" CreationDate="2011-08-19T14:08:05.397" UserId="7060" Text="It looks like you've answered your own question.  The starch in the cooking water is what is used to thicken a sauce. &#xD;&#xA;&#xD;&#xA;Another key step is to finish cooking the pasta IN the sauce (in a skillet, usually) before serving, allowing the starchy pasta to absorb the sauce more completely." />
  <row Id="36389" PostHistoryTypeId="2" PostId="16985" RevisionGUID="bd1bb81a-b4d6-4ce9-8e81-888a4c145a6b" CreationDate="2011-08-19T14:13:34.300" UserId="7060" Text="If I were to convert a machine kneading time to hand kneading time, I'd take the time and at least double it, perhaps between double and triple, depending on how strong/vigorous you are.&#xD;&#xA;&#xD;&#xA;The odds of over-kneading by hand are pretty low, as compared to by machine.&#xD;&#xA;&#xD;&#xA;I would guess that the flour substitutions or the coldness were more of an issue than the kneading.  I've not heard of this book or either of the flours mentioned, but I do know that mileage can vary a LOT with wholegrain flours, and even basic white flours depending on where you live, due to changes in protein contents for regional differences." />
  <row Id="36390" PostHistoryTypeId="2" PostId="16986" RevisionGUID="4b0861f6-e4b9-41c4-9581-14a49b03e294" CreationDate="2011-08-19T14:31:35.497" UserId="7082" Text="In order to counter the coldness of your cooking area, have you tried warming in your oven at the lowest possible heat setting? My mom would do that occasionally when she was trying to bake on very cold days but she would get annoyed because our oven would spike and get too hot." />
  <row Id="36391" PostHistoryTypeId="2" PostId="16987" RevisionGUID="718bba88-0c44-45ee-b7ef-7d6de30e9c56" CreationDate="2011-08-19T14:44:17.457" UserId="296" Text="Freezer burn occurs when water molecules in food gather in a colder location in your freezer—whether that be the sides of your freezer or even other foods.&#xD;&#xA;&#xD;&#xA;Tips to prevent freezer burn:&#xD;&#xA;&#xD;&#xA; - Don't put hot food directly into your freezer, let it cool first&#xD;&#xA; - Put your food in air-tight containers&#xD;&#xA; - The longer food is in the freezer the greater your chance of freezer burn&#xD;&#xA;&#xD;&#xA;I'm going to go out on a limb though and guess that—at least with your ice cubes may just be acquiring a &quot;freezer smell&quot; from the other foods in your freezer. If I don't use the cubes in my freezer fast enough they end up tasting really unpleasant. Give your freezer a good cleaning, stick a box of baking soda in there, and cover your ice cubes with saran wrap and this should help stop the funny smells/tastes." />
  <row Id="36392" PostHistoryTypeId="5" PostId="16982" RevisionGUID="1045443b-f488-4547-87ee-f59e65442aa8" CreationDate="2011-08-19T14:46:20.703" UserId="41" Comment="deleted 82 characters in body; edited title" Text="I've noticed that many Italian chefs add to their pasta sauces some of the water they used to cook their pasta.  What is the purpose of this?" />
  <row Id="36393" PostHistoryTypeId="4" PostId="16982" RevisionGUID="1045443b-f488-4547-87ee-f59e65442aa8" CreationDate="2011-08-19T14:46:20.703" UserId="41" Comment="deleted 82 characters in body; edited title" Text="Why add pasta water to pasta sauce?" />
  <row Id="36394" PostHistoryTypeId="2" PostId="16988" RevisionGUID="6cf8f155-7e7b-462c-b5f9-d8a7abc430d9" CreationDate="2011-08-19T16:08:53.857" UserId="7082" Text="My favorite way to counter the perceived acidity of tomato sauces is kind of unusual, but I LOVE it. It's not traditional, so it might be hated, but I add a heaping teaspoon of sour cream to my bowl of pasta sauced-pasta right before I eat it. Nice and creamy and it helps my stomach at least." />
  <row Id="36395" PostHistoryTypeId="5" PostId="16987" RevisionGUID="ec002c64-e371-4ff8-836f-a7a55459c541" CreationDate="2011-08-19T16:28:13.107" UserId="296" Comment="deleted 38 characters in body" Text="Freezer burn occurs when water molecules in food gather in a colder location in your freezer—whether that be the sides of your freezer or even other foods.&#xD;&#xA;&#xD;&#xA;Tips to prevent freezer burn:&#xD;&#xA;&#xD;&#xA; - Don't put hot food directly into your freezer, let it cool first&#xD;&#xA; - Put your food in air-tight containers&#xD;&#xA; - The longer food is in the freezer the greater your chance of freezer burn&#xD;&#xA;&#xD;&#xA;I'm going to go out on a limb though and guess that—at least with your ice cubes may just be acquiring a &quot;freezer smell&quot; from the other foods in your freezer. If I don't use the cubes in my freezer fast enough they end up tasting really unpleasant. Give your freezer a good cleaning and cover your ice cubes with saran wrap and this should help stop the funny smells/tastes." />
  <row Id="36396" PostHistoryTypeId="2" PostId="16989" RevisionGUID="d8a09e1b-31da-42ae-b09f-f79d7a7f74ba" CreationDate="2011-08-19T17:09:44.943" UserId="7082" Text="I would recommend 'I'm Just Here for the Food' by Alton Brown. Not all the recipes are 30 minutes or less, but he is good at providing alternate ingredients, and telling the reader WHY they shouldn't switch out certain ingredients. I like the teaching attitude of the book - he breaks everything down and explains why a dish or cooking technique works, and how to take those skills into other techniques and dishes. He's also good at finding multitasking tools, which it sounds like your kitchen requires. My only complaint with the book is that the pages are very thin and get dirty quickly in a cooking setting.&#xD;&#xA;&#xD;&#xA;Here is an amazon link: http://www.amazon.com/gp/product/1584790830" />
  <row Id="36397" PostHistoryTypeId="2" PostId="16990" RevisionGUID="cc02491d-51f6-4f6f-b0d5-8a9580eb708d" CreationDate="2011-08-19T17:57:33.497" UserId="6859" Text="When we go to a restaurant for breakfast and order eggs, we are often asked how we want them.  I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large number of ways to prepare eggs I am unfamiliar with.&#xD;&#xA;&#xD;&#xA;I have a question then on the various technical definitions of these preparations if I were to go into the kitchen and prepare eggs for someone else.  Sorry if this question is too open-ended such that it would require pages and pages for a proper response. Like a good start would be the difference in over-{insert proper word} preparations or distinctions between some of the more popular methods.  As a possible follow-up, how often would you say kitchen staff get this correct?  Would it be very high?" />
  <row Id="36398" PostHistoryTypeId="1" PostId="16990" RevisionGUID="cc02491d-51f6-4f6f-b0d5-8a9580eb708d" CreationDate="2011-08-19T17:57:33.497" UserId="6859" Text="Can someone please give an explanation of different egg preparations?" />
  <row Id="36399" PostHistoryTypeId="3" PostId="16990" RevisionGUID="cc02491d-51f6-4f6f-b0d5-8a9580eb708d" CreationDate="2011-08-19T17:57:33.497" UserId="6859" Text="&lt;eggs&gt;" />
  <row Id="36400" PostHistoryTypeId="2" PostId="16991" RevisionGUID="6e0ba966-9ebc-4c47-bfca-7963aac7a734" CreationDate="2011-08-19T18:06:51.337" UserId="7126" Text="We portion our fresh fish into what we would eat at a meal, place in a ziplock bag and fill with water, squeeze out as much air as possible, zip shut and then freeze.  If we have company, we take out 2 or 3 bags.  Usually the fish are cleaned and filleted.  This keeps the fish from freezer burn.  Has worked great for us for many years.  " />
  <row Id="36401" PostHistoryTypeId="2" PostId="16992" RevisionGUID="fee038c4-bbbc-48bd-bf56-2671151477c1" CreationDate="2011-08-19T18:24:11.960" UserId="1148" Text="Fried Eggs:&#xD;&#xA;&#xD;&#xA;Sunny Side Up -- Not flipped, unbroken yolk.&#xD;&#xA;&#xD;&#xA;Basted -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque&#xD;&#xA;&#xD;&#xA;Over Easy -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;Over Hard -- Flipped, broken yolk, yolk semi-cooked to fully cooked.&#xD;&#xA;&#xD;&#xA;Broken/Lightly Scrambled -- Break egg in pan, break yolk with fork and gently stir while cooking - yolk and whites should not mix entirely.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Scrambled Eggs can be made in many different ways, and the only consistent terminology I can find is the Wet(Loose) or Dry distinction, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;Omelettes:&#xD;&#xA;&#xD;&#xA;Filled Omelete - Saute fillings (cheese, onions, mushrooms, peppers, tomatoes...) and put aside.  Beat two eggs in a bowl, optionally add milk or water.  Pour in saute pan, and make a pancake.  When nearly done, add fillings, and fold egg over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;Spanish Omelette/ Western Omelette - Same as filled, but you just pour the egg mixture over the fillings in a hot pan and cook, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;Fluffy Omelette - Beat whites and yolks separately.  gently fold yolks into white without breaking the structure of the whites. Add optional toppings. Spoon into pan and let cook slowly. (Or Bake) - An electric frying pan with a lid works well for this preparation.&#xD;&#xA;&#xD;&#xA;Boiled:&#xD;&#xA;&#xD;&#xA;Soft - Yolk runny&#xD;&#xA;&#xD;&#xA;Hard - Yolk hard&#xD;&#xA;&#xD;&#xA;Some people will refer to degree of doneness by cooking time - a 3-minute egg is soft boiled with some runny white around the yolk." />
  <row Id="36402" PostHistoryTypeId="16" PostId="16992" RevisionGUID="9954c231-01a5-49e1-b92e-a2e07d9bc233" CreationDate="2011-08-19T18:24:11.960" UserId="1148" />
  <row Id="36403" PostHistoryTypeId="5" PostId="16992" RevisionGUID="21ee0533-fec3-403d-a7f9-a546ef1e6ced" CreationDate="2011-08-19T18:50:31.210" UserId="296" Comment="added 333 characters in body" Text="Fried Eggs:&#xD;&#xA;&#xD;&#xA;Sunny Side Up -- Not flipped, unbroken yolk.&#xD;&#xA;&#xD;&#xA;Basted -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque&#xD;&#xA;&#xD;&#xA;Over Easy -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;Over Hard -- Flipped, broken yolk, yolk semi-cooked to fully cooked.&#xD;&#xA;&#xD;&#xA;Broken/Lightly Scrambled -- Break egg in pan, break yolk with fork and gently stir while cooking - yolk and whites should not mix entirely.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Scrambled Eggs can be made in many different ways, and the only consistent terminology I can find is the Wet(Loose) or Dry distinction, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;Omelettes:&#xD;&#xA;&#xD;&#xA;Filled Omelete - Saute fillings (cheese, onions, mushrooms, peppers, tomatoes...) and put aside.  Beat two eggs in a bowl, optionally add milk or water.  Pour in saute pan, and make a pancake.  When nearly done, add fillings, and fold egg over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;Spanish Omelette/ Western Omelette - Same as filled, but you just pour the egg mixture over the fillings in a hot pan and cook, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;Fluffy Omelette - Beat whites and yolks separately.  gently fold yolks into white without breaking the structure of the whites. Add optional toppings. Spoon into pan and let cook slowly. (Or Bake) - An electric frying pan with a lid works well for this preparation.&#xD;&#xA;&#xD;&#xA;Boiled:&#xD;&#xA;&#xD;&#xA;Soft - Yolk runny&#xD;&#xA;&#xD;&#xA;Hard - Yolk hard&#xD;&#xA;&#xD;&#xA;Some people will refer to degree of doneness by cooking time - a 3-minute egg is soft boiled with some runny white around the yolk.&#xD;&#xA;&#xD;&#xA;Poached: &#xD;&#xA;&#xD;&#xA;An egg that has been cooked in water—out of shell—without use of fats or oils. &#xD;&#xA;&#xD;&#xA;Coddled:&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point." />
  <row Id="36404" PostHistoryTypeId="5" PostId="16992" RevisionGUID="4724bc1e-a383-483a-ac45-0bac50706083" CreationDate="2011-08-19T18:55:12.207" UserId="1148" Comment="formatting" Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;Sunny Side Up -- Not flipped, unbroken yolk.&#xD;&#xA;&#xD;&#xA;Basted -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque&#xD;&#xA;&#xD;&#xA;Over Easy -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;Over Hard -- Flipped, broken yolk, yolk semi-cooked to fully cooked.&#xD;&#xA;&#xD;&#xA;Broken/Lightly Scrambled -- Break egg in pan, break yolk with fork and gently stir while cooking - yolk and whites should not mix entirely.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Scrambled Eggs can be made in many different ways, and the only consistent terminology I can find is the Wet(Loose) or Dry distinction, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;Filled Omelete - Saute fillings (cheese, onions, mushrooms, peppers, tomatoes...) and put aside.  Beat two eggs in a bowl, optionally add milk or water.  Pour in saute pan, and make a pancake.  When nearly done, add fillings, and fold egg over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;Spanish Omelette/ Western Omelette - Same as filled, but you just pour the egg mixture over the fillings in a hot pan and cook, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;Fluffy Omelette - Beat whites and yolks separately.  gently fold yolks into white without breaking the structure of the whites. Add optional toppings. Spoon into pan and let cook slowly. (Or Bake) - An electric frying pan with a lid works well for this preparation.&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Soft - Yolk runny&#xD;&#xA;&#xD;&#xA;Hard - Yolk hard&#xD;&#xA;&#xD;&#xA;Some people will refer to degree of doneness by cooking time - a 3-minute egg is soft boiled with some runny white around the yolk.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;An egg that has been cooked in water—out of shell—without use of fats or oils. &#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point." />
  <row Id="36405" PostHistoryTypeId="5" PostId="16992" RevisionGUID="cd403b05-21e7-42d2-9ad2-7564e1bae2d1" CreationDate="2011-08-19T19:02:12.863" UserId="41" Comment="added 87 characters in body" Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;Sunny Side Up -- Not flipped, unbroken yolk.&#xD;&#xA;&#xD;&#xA;Basted -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque&#xD;&#xA;&#xD;&#xA;Over Easy -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;Over Medium/Well -- Flipped, unbroken yolk, yolk cooked to medium/firm consistency.&#xD;&#xA;&#xD;&#xA;Over Hard -- Flipped, broken yolk, yolk semi-cooked to fully cooked.&#xD;&#xA;&#xD;&#xA;Broken/Lightly Scrambled -- Break egg in pan, break yolk with fork and gently stir while cooking - yolk and whites should not mix entirely.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Scrambled Eggs can be made in many different ways, and the only consistent terminology I can find is the Wet(Loose) or Dry distinction, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;Filled Omelete - Saute fillings (cheese, onions, mushrooms, peppers, tomatoes...) and put aside.  Beat two eggs in a bowl, optionally add milk or water.  Pour in saute pan, and make a pancake.  When nearly done, add fillings, and fold egg over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;Spanish Omelette/ Western Omelette - Same as filled, but you just pour the egg mixture over the fillings in a hot pan and cook, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;Fluffy Omelette - Beat whites and yolks separately.  gently fold yolks into white without breaking the structure of the whites. Add optional toppings. Spoon into pan and let cook slowly. (Or Bake) - An electric frying pan with a lid works well for this preparation.&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Soft - Yolk runny&#xD;&#xA;&#xD;&#xA;Hard - Yolk hard&#xD;&#xA;&#xD;&#xA;Some people will refer to degree of doneness by cooking time - a 3-minute egg is soft boiled with some runny white around the yolk.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;An egg that has been cooked in water—out of shell—without use of fats or oils. &#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point." />
  <row Id="36406" PostHistoryTypeId="2" PostId="16993" RevisionGUID="0b07de27-df5b-458b-a021-f79f061461e6" CreationDate="2011-08-19T19:04:17.773" UserId="296" Text="A few weeks ago I made some homemade bread pudding. We had a few servings of it, the weather got hot and humid, and I soon learned that mold really likes bread pudding too. The pan is a stoneware pan.&#xD;&#xA;&#xD;&#xA;I rolled up my sleeves, got some really hot water, and scoured it as best as I could but it still has dark spots and a moldy &quot;funk&quot; to it. I don't really want to use it like this. Is there a way that I can clean this pan or is it a lost cause?" />
  <row Id="36407" PostHistoryTypeId="1" PostId="16993" RevisionGUID="0b07de27-df5b-458b-a021-f79f061461e6" CreationDate="2011-08-19T19:04:17.773" UserId="296" Text="How can I remove mold stains from a pan?" />
  <row Id="36408" PostHistoryTypeId="3" PostId="16993" RevisionGUID="0b07de27-df5b-458b-a021-f79f061461e6" CreationDate="2011-08-19T19:04:17.773" UserId="296" Text="&lt;cleaning&gt;&lt;stoneware&gt;" />
  <row Id="36409" PostHistoryTypeId="5" PostId="16859" RevisionGUID="9b9128ff-ebfa-4f85-8bfe-10e4d8194fe8" CreationDate="2011-08-19T19:06:53.043" UserId="7125" Comment="floor shuold be flour, other minor correction for 6-character limit." Text="Dave I am an Indian and we make dough for everyday bread at home. Its easy to knead dough. You have to take care while adding water. Do not add all the water you have. Add water slowly and steadily. For pizza dough I follow these steps:&#xD;&#xA;&#xD;&#xA; - Mix yeast in warm water, add sugar to this water, observe this mixture and as soon as you see bubbles it is ready to be used for kneading dough&#xD;&#xA; - In flour add oil and salt along with the yeast you have prepared&#xD;&#xA; - I use a spoon to keep mixing the flour and add spoon fulls of water, I keep some flour handy in case I have accidentally added too much water&#xD;&#xA;&#xD;&#xA;I keep kneading the dough gently and add water or flour as needed. This does require some practice.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36410" PostHistoryTypeId="24" PostId="16859" RevisionGUID="9b9128ff-ebfa-4f85-8bfe-10e4d8194fe8" CreationDate="2011-08-19T19:06:53.043" Comment="Proposed by 7125 approved by -1 edit id of 285" />
  <row Id="36411" PostHistoryTypeId="5" PostId="16859" RevisionGUID="9683bd94-94f5-4bbd-aad0-2fbe3c3d1afc" CreationDate="2011-08-19T19:06:53.277" UserId="41" Comment="floor shuold be flour, other minor correction for 6-character limit." Text="I am an Indian and we make dough for everyday bread at home. It's easy to knead dough; you just have to take care while adding water. Do not add all the water you have, and add water slowly and steadily. For pizza dough I follow these steps:&#xD;&#xA;&#xD;&#xA; - Mix yeast in warm water, add sugar to this water. Observe this mixture - as soon as you see bubbles, it is ready to be used for kneading dough.&#xD;&#xA; - Add oil and salt to flour along with the yeast you have prepared.&#xD;&#xA; - I use a spoon to keep mixing the flour and add spoonfuls of water, I keep some flour handy in case I have accidentally added too much water.&#xD;&#xA;&#xD;&#xA;I keep kneading the dough gently and add water or flour as needed. This does require some practice.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36412" PostHistoryTypeId="6" PostId="16993" RevisionGUID="f940e993-8829-4d0f-b677-bebb534f8844" CreationDate="2011-08-19T19:07:32.170" UserId="41" Comment="edited tags" Text="&lt;cleaning&gt;&lt;mold&gt;&lt;stoneware&gt;" />
  <row Id="36413" PostHistoryTypeId="5" PostId="16984" RevisionGUID="a0594ad0-a34a-4cc8-a707-00e2a6b1faa8" CreationDate="2011-08-19T19:13:10.980" UserId="7060" Comment="Reworded to remove &quot;thicken&quot; and clarify the answer" Text="Adding water will thin a sauce, but the starch in the water does help it cling to the pasta, and adds some body to the sauce.&#xD;&#xA;&#xD;&#xA;Another key step is to finish cooking the pasta IN the sauce (in a skillet, usually) before serving, allowing the starchy pasta to absorb the sauce more completely." />
  <row Id="36414" PostHistoryTypeId="2" PostId="16994" RevisionGUID="39cbc17b-9b84-4d6c-b303-c411d66b4179" CreationDate="2011-08-19T20:01:12.920" UserId="7082" Text="I use bleach to remove mold and mildew stains from my bathroom and while the process would be gross, I would think that once thoroughly washed the bleach wouldn't cause any harmful effects to the pan or to future snacking humans." />
  <row Id="36415" PostHistoryTypeId="5" PostId="16990" RevisionGUID="19ecd2f8-5f3e-40a3-a9ca-2b11271a8252" CreationDate="2011-08-19T20:11:11.937" UserId="6859" Comment="Removed second question" Text="When we go to a restaurant for breakfast and order eggs, we are often asked how we want them.  I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large number of ways to prepare eggs I am unfamiliar with.&#xD;&#xA;&#xD;&#xA;I have a question then on the various technical definitions of these preparations if I were to go into the kitchen and prepare eggs for someone else.  Sorry if this question is too open-ended such that it would require pages and pages for a proper response. Like a good start would be the difference in over-{insert proper word} preparations or distinctions between some of the more popular methods." />
  <row Id="36416" PostHistoryTypeId="5" PostId="14558" RevisionGUID="050ec538-45a7-4a2f-b37e-cf41015ce9e4" CreationDate="2011-08-19T20:12:10.440" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="I was doing some research on websites and came upon a site where a German pasta company had been trying to sell their products into the US (the site is down, looks like the enterprise was not successful).&#xD;&#xA;&#xD;&#xA;There is a list of their pasta types given:&#xD;&#xA;Fadennudeln, Schnittnudeln, Bandnudeln, Walznudeln, Nudelnester, Drelli, Spiralen, Makkaroni, Knoepfle, Bauern Spaetzle.&#xD;&#xA;&#xD;&#xA;Apart from learning the meaning of the name &quot;Knopfler&quot;, I was very surprised to find such a range of pasta with specialized names coming from Germany. I have eaten pasta in Germany, but never before realized that they have their own &quot;pasta tradition&quot;.&#xD;&#xA;&#xD;&#xA;Being English, with a pasta tradition imported from Italy, I am wondering if other countries apart from Germany and Italy have their own &quot;pasta traditions&quot;? I am thinking Old World Europe; of course the USA has its local variations, but they are not what I am looking for.  My focus is on a unique noodle version." />
  <row Id="36417" PostHistoryTypeId="4" PostId="14558" RevisionGUID="050ec538-45a7-4a2f-b37e-cf41015ce9e4" CreationDate="2011-08-19T20:12:10.440" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="What Old World Europe countries (apart from Germany and Italy) have their own unique pasta traditions?" />
  <row Id="36418" PostHistoryTypeId="25" PostId="16990" RevisionGUID="244f0678-1f00-46ce-b69d-8542bcd10d01" CreationDate="2011-08-19T21:25:31.867" Comment="http://twitter.com/#!/StackCooking/status/104665320953888768" />
  <row Id="36419" PostHistoryTypeId="2" PostId="16995" RevisionGUID="1a7fcf57-1ae9-4b5f-862d-a0dccfd2aeaa" CreationDate="2011-08-19T21:29:51.043" UserId="4086" Text="[Stonesoup Free e-coobook][1] - &#xD;&#xA;[5 ingredients | 10 minutes] + how minimalist home cooking can help you&#xD;&#xA;&#xD;&#xA;  [1]: http://thestonesoup.com/blog/2010/06/a-free-e-cookbook/" />
  <row Id="36420" PostHistoryTypeId="2" PostId="16996" RevisionGUID="08210e34-417b-42f2-94e9-1609d7c7f471" CreationDate="2011-08-19T23:15:07.520" UserId="7117" Text="buy bread and cold cuts. Some mayo, mustard, oil and vinegar and it takes about 2 minutes to prepare a sandwich. If you have enough cash, buy some spices or toppings. I had replicated some of Chipotle's Burrito Bowls at home, but its costly for a single person and takes a lot of time. But you can make enough for a week. Batch cooking is also an alternative if you think you can spare some extra time one night a week." />
  <row Id="36421" PostHistoryTypeId="2" PostId="16997" RevisionGUID="857ea49f-5eab-474a-bae2-66eda4c0fa7b" CreationDate="2011-08-19T23:17:10.747" UserId="641" Text="I've been buying good lettuce recently and have been storing them in the fridge in a water bath. This way the lettuce stays in good shape and I prepare some salads. After about a week, however, the lettuce becomes inedible because of the bitter taste.&#xD;&#xA;&#xD;&#xA;Do you know why this happens or any way to prevent the bitterness?" />
  <row Id="36422" PostHistoryTypeId="1" PostId="16997" RevisionGUID="857ea49f-5eab-474a-bae2-66eda4c0fa7b" CreationDate="2011-08-19T23:17:10.747" UserId="641" Text="How can you prevent lettuce from becoming bitter?" />
  <row Id="36423" PostHistoryTypeId="3" PostId="16997" RevisionGUID="857ea49f-5eab-474a-bae2-66eda4c0fa7b" CreationDate="2011-08-19T23:17:10.747" UserId="641" Text="&lt;food-preservation&gt;&lt;lettuce&gt;" />
  <row Id="36424" PostHistoryTypeId="5" PostId="16949" RevisionGUID="17a4ade9-1e46-45a1-9723-97fd9280a013" CreationDate="2011-08-19T23:44:15.430" UserId="4777" Comment="deleted 5 characters in body" Text="A staple of my Gran's kitchen when I was a child, Chicken Haddies (unbelievably I found a graphic of the product she favoured, below) was boneless haddock meat wrapped in wax paper then canned (a process unique in my experience.)  &#xD;&#xA;&#xD;&#xA;![chicken haddies][2]&#xD;&#xA;&#xD;&#xA;She was raised in Southern Ontario but spent decades of her life in mining camps in Ontario, Québec, and Newfoundland. My question is, is anyone aware if Chicken Haddies are still sold anywhere? An internet search finds references to several canneries in Atlantic Canada but the companies have no internet presence. &#xD;&#xA;&#xD;&#xA;Please help, Chicken Haddies made the best chowder EVER!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  &#xD;&#xA;  [2]: http://www.dukkha.org/images/haddies.jpg" />
  <row Id="36425" PostHistoryTypeId="5" PostId="16992" RevisionGUID="da1e2e9b-b804-46e0-80be-c079d52f091b" CreationDate="2011-08-20T00:27:31.057" UserId="6127" Comment="Made voice consistently passive throughout; added &quot;Shirred&quot;; filled out Boiled and Poached descriptions; made formatting more consistent." Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;_Sunny Side Up_ -- Not flipped, unbroken yolk. The top of the egg is just barely set.&#xD;&#xA;&#xD;&#xA;_Basted_ -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque.&#xD;&#xA;&#xD;&#xA;_Over Easy_ -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;_Over Medium / Well_ -- Flipped, unbroken yolk, yolk cooked to have a firm but wet-appearing center.&#xD;&#xA;&#xD;&#xA;_Over Hard_ -- Flipped, broken, fully-cooked yolk.&#xD;&#xA;&#xD;&#xA;_Broken / Lightly Scrambled_ -- Broken in pan and gently stirred while cooking - yolk and whites should not be mixed entirely.&#xD;&#xA;&#xD;&#xA;_Scrambled Eggs_ -- Made in many different ways. Generally the eggs are mixed in a bowl before being put into the pan, and often stirred while cooking. Some recipes add fat to the eggs in the form of milk, cream, butter, or oil. A distinction can be made between Wet/Loose or Dry, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;_Filled Omelette_ -- Eggs mixed before cooking, possibly with added fat as in _Scrambled Eggs_. Cooked in fat in a saute pan; when set but the interior still wet, previously-cooked fillings (cheese, onions, mushrooms, peppers, tomatoes...) are added, and the eggs folded over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;_Spanish Omelette / Western Omelette_ -- Same as filled, but the egg mixture is poured over the fillings in a hot pan and cooked, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;_Fluffy Omelette_ -- Whites and yolks beaten separately. Yolks are gently folded into the whites without breaking the structure of the whites. Optional toppings are added. Cooked slowly in a pan, or baked (an electric frying pan with a lid works well for this preparation).&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Cooked in shell in water for a timed period. Some people will refer to degree of doneness by cooking time - a 3-minute egg is soft boiled with some runny white around the yolk. Some recipes call for eggs to be added to boiling water, others to be started in cold water. In the cold-water start, the pot may be left on the heat or removed when the water reaches a boil. The eggs may be shocked in ice water when removed.&#xD;&#xA;&#xD;&#xA;_Soft_ -- Yolk runny, potentially with slight unset white around the yolk.&#xD;&#xA;&#xD;&#xA;_Medium_ -- White completely set, yolk firm but with a dark, wet appearance.&#xD;&#xA;&#xD;&#xA;_Hard_ -- Yolk completely set and pale yellow.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;Egg cooked, out of shell, in water, stock, or other liquid --  excluding fats or oils -- at a temperature in the range of 160-180˚F (70-82˚C). There are possible degrees of doneness, however the typical poached egg has a runny but warm and thickened yolk and fully-set white.&#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point.&#xD;&#xA;&#xD;&#xA;**Shirred:**&#xD;&#xA;&#xD;&#xA;An egg cooked in an oven at the low-mid 300's˚F (~160˚C), contained in a ramekin, until the whites are just set and the yolk is runny but thickened. Often butter or another fat is placed on top before cooking." />
  <row Id="36426" PostHistoryTypeId="5" PostId="16992" RevisionGUID="ba1b622f-e0d6-4acd-b818-971d5381869c" CreationDate="2011-08-20T00:33:34.853" UserId="6127" Comment="added 7 characters in body" Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;_Sunny Side Up_ -- Not flipped, unbroken yolk. The top of the egg is just barely set.&#xD;&#xA;&#xD;&#xA;_Basted_ -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque.&#xD;&#xA;&#xD;&#xA;_Over Easy_ -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;_Over Medium / Well_ -- Flipped, unbroken yolk, yolk cooked to have a firm but wet-appearing center.&#xD;&#xA;&#xD;&#xA;_Over Hard_ -- Flipped, broken, fully-cooked yolk.&#xD;&#xA;&#xD;&#xA;_Broken / Lightly Scrambled_ -- Broken in pan and gently stirred while cooking - yolk and whites should not be mixed entirely.&#xD;&#xA;&#xD;&#xA;_Scrambled Eggs_ -- Made in many different ways. Generally the eggs are mixed in a bowl before being put into the pan, and often stirred while cooking. Some recipes add fat to the eggs in the form of milk, cream, butter, or oil. A distinction can be made between Wet/Loose or Dry, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;_Filled Omelette_ -- Eggs mixed before cooking, possibly with added fat as in _Scrambled Eggs_. Cooked in fat in a saute pan; when set but the interior still wet, previously-cooked fillings (cheese, onions, mushrooms, peppers, tomatoes...) are added, and the eggs folded over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;_Spanish Omelette / Western Omelette_ -- Same as filled, but the egg mixture is poured over the fillings in a hot pan and cooked, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;_Fluffy Omelette_ -- Whites and yolks beaten separately. Yolks are gently folded into the whites without breaking the structure of the whites. Optional toppings are added. Cooked slowly in a pan, or baked (an electric frying pan with a lid works well for this preparation).&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Cooked in shell in water for a timed period. Some people will refer to degree of doneness by cooking time, i.e., a &quot;3-minute egg&quot; is soft-boiled with some runny white around the yolk. Some recipes call for eggs to be added to boiling water, others to be started in cold water. In the cold-water start, the pot may be left on the heat or removed when the water reaches a boil. The eggs may be shocked in ice water when removed.&#xD;&#xA;&#xD;&#xA;_Soft_ -- Yolk runny, potentially with slight unset white around the yolk.&#xD;&#xA;&#xD;&#xA;_Medium_ -- White completely set, yolk firm but with a dark, wet appearance.&#xD;&#xA;&#xD;&#xA;_Hard_ -- Yolk completely set and pale yellow.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;Egg cooked, out of shell, in water, stock, or other liquid --  excluding fats or oils -- at a temperature in the range of 160-180˚F (70-82˚C). There are possible degrees of doneness, however the typical poached egg has a runny but warm and thickened yolk and fully-set white.&#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point.&#xD;&#xA;&#xD;&#xA;**Shirred:**&#xD;&#xA;&#xD;&#xA;An egg cooked in an oven at the low-mid 300's˚F (~160˚C), contained in a ramekin, until the whites are just set and the yolk is runny but thickened. Often butter or another fat is placed on top before cooking." />
  <row Id="36427" PostHistoryTypeId="25" PostId="16982" RevisionGUID="c9e6d36d-19d8-4384-89be-b7b7a351ef12" CreationDate="2011-08-20T03:26:15.207" Comment="http://twitter.com/#!/StackCooking/status/104756099047108608" />
  <row Id="36428" PostHistoryTypeId="2" PostId="16998" RevisionGUID="c9aca032-edcb-41b3-bd3b-3c9b555e4034" CreationDate="2011-08-20T04:43:29.713" UserId="7117" Text="I thought it gives either the pasta or whatever you add it to flavor. Once you cook the pasta in it, it has the starch and the salt that might enhance the dish more when you let it steam and absorb into the food." />
  <row Id="36429" PostHistoryTypeId="25" PostId="16976" RevisionGUID="e01b5871-2966-461b-b1a9-7f525fa45ba4" CreationDate="2011-08-20T06:26:15.957" Comment="http://twitter.com/#!/StackCooking/status/104801401380679680" />
  <row Id="36431" PostHistoryTypeId="5" PostId="3108" RevisionGUID="3c8b70bc-de36-4e72-9f4c-3b94c1532122" CreationDate="2011-08-20T08:59:13.720" UserId="1229" Comment="deleted 2 characters in body; added 1 characters in body" Text="Pepperoni is simply a variety of hot salami, derived from Italian salami (_soppressata_ from Calabria, or spicy dry sausage from Naples). If there is any difference in the pork/beef ratio, that is not what makes the difference between salami and pepperoni; some variety would use more beef, but that is just a regional difference." />
  <row Id="36432" PostHistoryTypeId="2" PostId="17000" RevisionGUID="9b583742-06d2-49c9-9e58-58b82f140c20" CreationDate="2011-08-20T09:26:26.210" UserId="7129" Text="I've used Milton sterilizing fluid for jobs like this - especially tea stains in mugs and even turmeric." />
  <row Id="36433" PostHistoryTypeId="2" PostId="17001" RevisionGUID="bc0ae107-5851-4e9a-b6af-261bf559ce50" CreationDate="2011-08-20T10:44:08.887" UserId="6143" Text="Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to the pan, it's as if they're floating on top of the butter within the pan.&#xD;&#xA;&#xD;&#xA;My wife usually uses oil, and whatever she does, the eggs always stick in the pan, and it's a pain to get them out, and fried eggs usually become a broken mess.&#xD;&#xA;&#xD;&#xA;So, why would cooking eggs with oil make them stick to the pan, and doing it with butter wouldn't?" />
  <row Id="36434" PostHistoryTypeId="1" PostId="17001" RevisionGUID="bc0ae107-5851-4e9a-b6af-261bf559ce50" CreationDate="2011-08-20T10:44:08.887" UserId="6143" Text="Why do scrambled/fried eggs stick less when cooked with butter instead of oil?" />
  <row Id="36435" PostHistoryTypeId="3" PostId="17001" RevisionGUID="bc0ae107-5851-4e9a-b6af-261bf559ce50" CreationDate="2011-08-20T10:44:08.887" UserId="6143" Text="&lt;eggs&gt;&lt;oil&gt;&lt;butter&gt;" />
  <row Id="36436" PostHistoryTypeId="25" PostId="16970" RevisionGUID="ced39c18-979a-4c43-b0dc-a84f2e84f322" CreationDate="2011-08-20T12:26:16.123" Comment="http://twitter.com/#!/StackCooking/status/104891997705351169" />
  <row Id="36437" PostHistoryTypeId="5" PostId="16992" RevisionGUID="86a8af38-773c-4361-8f90-c969f4713922" CreationDate="2011-08-20T15:41:35.210" UserId="1163" Comment="Added steamed eggs." Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;_Sunny Side Up_ -- Not flipped, unbroken yolk. The top of the egg is just barely set.&#xD;&#xA;&#xD;&#xA;_Basted_ -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque.&#xD;&#xA;&#xD;&#xA;_Over Easy_ -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;_Over Medium / Well_ -- Flipped, unbroken yolk, yolk cooked to have a firm but wet-appearing center.&#xD;&#xA;&#xD;&#xA;_Over Hard_ -- Flipped, broken, fully-cooked yolk.&#xD;&#xA;&#xD;&#xA;_Broken / Lightly Scrambled_ -- Broken in pan and gently stirred while cooking - yolk and whites should not be mixed entirely.&#xD;&#xA;&#xD;&#xA;_Scrambled Eggs_ -- Made in many different ways. Generally the eggs are mixed in a bowl before being put into the pan, and often stirred while cooking. Some recipes add fat to the eggs in the form of milk, cream, butter, or oil. A distinction can be made between Wet/Loose or Dry, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;_Filled Omelette_ -- Eggs mixed before cooking, possibly with added fat as in _Scrambled Eggs_. Cooked in fat in a saute pan; when set but the interior still wet, previously-cooked fillings (cheese, onions, mushrooms, peppers, tomatoes...) are added, and the eggs folded over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;_Spanish Omelette / Western Omelette_ -- Same as filled, but the egg mixture is poured over the fillings in a hot pan and cooked, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;_Fluffy Omelette_ -- Whites and yolks beaten separately. Yolks are gently folded into the whites without breaking the structure of the whites. Optional toppings are added. Cooked slowly in a pan, or baked (an electric frying pan with a lid works well for this preparation).&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Cooked in shell in water for a timed period. Some people will refer to degree of doneness by cooking time, i.e., a &quot;3-minute egg&quot; is soft-boiled with some runny white around the yolk. Some recipes call for eggs to be added to boiling water, others to be started in cold water. In the cold-water start, the pot may be left on the heat or removed when the water reaches a boil. The eggs may be shocked in ice water when removed.&#xD;&#xA;&#xD;&#xA;_Soft_ -- Yolk runny, potentially with slight unset white around the yolk.&#xD;&#xA;&#xD;&#xA;_Medium_ -- White completely set, yolk firm but with a dark, wet appearance.&#xD;&#xA;&#xD;&#xA;_Hard_ -- Yolk completely set and pale yellow.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;Egg cooked, out of shell, in water, stock, or other liquid --  excluding fats or oils -- at a temperature in the range of 160-180˚F (70-82˚C). There are possible degrees of doneness, however the typical poached egg has a runny but warm and thickened yolk and fully-set white.&#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point.&#xD;&#xA;&#xD;&#xA;**Shirred:**&#xD;&#xA;&#xD;&#xA;An egg cooked in an oven at the low-mid 300's˚F (~160˚C), contained in a ramekin, until the whites are just set and the yolk is runny but thickened. Often butter or another fat is placed on top before cooking.&#xD;&#xA;&#xD;&#xA;**Steamed:**&#xD;&#xA;&#xD;&#xA;Very similar to shirred eggs, but the ramekin is covered with some aluminum foil and put in a steamer for 7-15 minutes. " />
  <row Id="36438" PostHistoryTypeId="25" PostId="17001" RevisionGUID="d59896a4-79c4-4ff8-bfad-d5e54e944525" CreationDate="2011-08-20T18:26:16.820" Comment="http://twitter.com/#!/StackCooking/status/104982599709110272" />
  <row Id="36439" PostHistoryTypeId="2" PostId="17002" RevisionGUID="59d93870-18a2-4860-b11d-3482f8bd2670" CreationDate="2011-08-20T18:38:20.947" UserId="7130" Text="I'm on campus for most of the day, and since eating on campus is expensive, I would bring leftover dinners with me. Since they would sit in my backpack for several hours before eating, I would use one of the many microwaves on campus to heat it up to kill any harmful bacteria that may be present.&#xD;&#xA;&#xD;&#xA;I'm at a new college now, and there appears to be only one public microwave on the entire campus, which makes bringing leftover dinners inconvenient.&#xD;&#xA;&#xD;&#xA;**The Problem**: What food I bring with me will sit around in the temperature danger zone for several hours before eating. Heating it back up and keeping it cool are not very feasible.&#xD;&#xA;&#xD;&#xA;**The Need**: Meals that don't need to be kept cool or heated up. The only thing I can think of is sandwiches, and the only sandwiches I can think of are boring turkey slices on white bread. So, what kind of meals can I make then?" />
  <row Id="36440" PostHistoryTypeId="1" PostId="17002" RevisionGUID="59d93870-18a2-4860-b11d-3482f8bd2670" CreationDate="2011-08-20T18:38:20.947" UserId="7130" Text="Meals Safe in Danger Zone" />
  <row Id="36441" PostHistoryTypeId="3" PostId="17002" RevisionGUID="59d93870-18a2-4860-b11d-3482f8bd2670" CreationDate="2011-08-20T18:38:20.947" UserId="7130" Text="&lt;food-safety&gt;" />
  <row Id="36442" PostHistoryTypeId="2" PostId="17003" RevisionGUID="ddf0ab86-634f-47d2-ae70-23766f4c0bdc" CreationDate="2011-08-20T19:03:26.943" UserId="6345" Text="May I suggest investing in an insulated lunchbox and ice pack (decidedly un-sexy, but practical), or storing in a campus fridge?  These can extend length of time food is at a safe temperature considerably.&#xD;&#xA;&#xD;&#xA;Thermoses are wonderful things; a good thermos that is filled with fully heated/cooled food and kept properly sealed will keep the contents out of the temperature danger zone for at least 4 hours.  The brand-name manufacturing site [claims 6 hours in the safe zone for commercial products][1], with up to 16 for hot substances.  &#xD;&#xA;&#xD;&#xA;Failing this, cheese or PB&amp;J sandwiches are pretty nonperishable.  Remember that cheesemaking was originally intended to preserve the nutritional contents of milk for prolonged periods without refrigeration, and harder cheeses stay safe for longer.  The catch is that they will exude some oil if kept warm.   A similar principle applied to heavily cured meats, which are treated with nitrites or smoked, allowing them to be safely kept at room temperature. &#xD;&#xA;&#xD;&#xA;A personal favorite meal for me is baguette, cheese, and a cured sausage.  If you want to go even simpler, you can have a quite satisfying meal with  a really good artisan bread and a dipping container of herbed/peppered olive oil.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thermos.com/commercial.aspx" />
  <row Id="36443" PostHistoryTypeId="2" PostId="17004" RevisionGUID="f7985463-6368-48ca-b273-65b4462c5d37" CreationDate="2011-08-20T20:25:19.610" UserId="6867" Text="I have tried to make red wine sauce using [this][1] recipe, but it didn't end up so well.&#xD;&#xA;&#xD;&#xA;One problem was this step&#xD;&#xA;&#xD;&#xA;&gt; Bring to a boil and let boil boil over high heat until mixture is&#xD;&#xA;&gt; reduced to a thin layer in bottom of saucepan.&#xD;&#xA;&#xD;&#xA;How much is a &quot;thin layer&quot;?&#xD;&#xA;&#xD;&#xA;Ideally would I like to see a movie of how it should be done, but YouTube doesn't have such.&#xD;&#xA;&#xD;&#xA;Does anyone how of a recipe that is explained more in detail?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://translate.google.com/translate?u=http://da.wikibooks.org/wiki/WikiKogebogen/R%C3%B8dvinssovs" />
  <row Id="36444" PostHistoryTypeId="1" PostId="17004" RevisionGUID="f7985463-6368-48ca-b273-65b4462c5d37" CreationDate="2011-08-20T20:25:19.610" UserId="6867" Text="How to make red wine sauce?" />
  <row Id="36445" PostHistoryTypeId="3" PostId="17004" RevisionGUID="f7985463-6368-48ca-b273-65b4462c5d37" CreationDate="2011-08-20T20:25:19.610" UserId="6867" Text="&lt;sauce&gt;&lt;boiling&gt;&lt;wine&gt;" />
  <row Id="36446" PostHistoryTypeId="2" PostId="17005" RevisionGUID="b2892faf-ec35-4250-97f9-42ff5761e238" CreationDate="2011-08-20T21:13:03.697" UserId="41" Text="If the problem you're having is that it is too watery (I assume that's what you mean by &quot;too thin&quot;), there might be two causes:&#xD;&#xA;&#xD;&#xA;  1. The recipe you linked to calls for a sizable amount of stock/broth, relative to the wine. It might be assuming that you have something closer to homemade stock, which has a high concentration of gelatin, as opposed to store-brought &quot;broth&quot;, which is more like meat-flavoured juice.&#xD;&#xA;&#xD;&#xA;  2. You might not have reduced it enough. A &quot;thin layer&quot; could mean anything, but it's not thickness you're concerned about, it's viscosity. When the sauce has been reduced enough, it should have the consistency of... *sauce*. As in thick, sticky, and slow-moving. If it still looks and pours like water, it's not reduced enough.&#xD;&#xA;&#xD;&#xA;On the subject of taste, there's also the question of which wine you use. The wine sauce is going to taste like the wine (stronger, actually), which is one of the reasons why chefs will tell you not to cook with any wine that you wouldn't drink.&#xD;&#xA;&#xD;&#xA;It's pretty easy to make a reduction - just continue to let water boil off until it turns into the consistency you want. If you overdo it, you can always add a little extra wine to compensate." />
  <row Id="36447" PostHistoryTypeId="5" PostId="17005" RevisionGUID="81bfb5f2-512c-4862-840d-d461bcbfee65" CreationDate="2011-08-20T21:58:47.837" UserId="41" Comment="added 170 characters in body" Text="If the problem you're having is that it is too watery (I assume that's what you mean by &quot;too thin&quot;), there might be two causes:&#xD;&#xA;&#xD;&#xA;  1. The recipe you linked to calls for a sizable amount of stock/broth, relative to the wine. It might be assuming that you have something closer to homemade stock, which has a high concentration of gelatin, as opposed to store-brought &quot;broth&quot;, which is more like meat-flavoured juice.&#xD;&#xA;&#xD;&#xA;  2. You might not have reduced it enough. A &quot;thin layer&quot; could mean anything, but it's not thickness you're concerned about, it's viscosity. When the sauce has been reduced enough, it should have the consistency of... *sauce*. As in thick, sticky, and slow-moving. If it still looks and pours like water, it's not reduced enough.&#xD;&#xA;&#xD;&#xA;On the subject of taste, there's also the question of which wine you use. The wine sauce is going to taste like the wine (stronger, actually), which is one of the reasons why chefs will tell you not to cook with any wine that you wouldn't drink.&#xD;&#xA;&#xD;&#xA;It's pretty easy to make a reduction - just continue to let water boil off until it turns into the consistency you want. If you overdo it, you can always add a little extra wine to compensate.&#xD;&#xA;&#xD;&#xA;As noted in the comment clarification - if you're simmering at a reasonable temperature, expect to wait at least an hour, and for no less than half the water to evaporate." />
  <row Id="36448" PostHistoryTypeId="25" PostId="16993" RevisionGUID="be80f8c8-abff-4e55-9eaf-f7e236e62919" CreationDate="2011-08-21T00:26:16.893" Comment="http://twitter.com/#!/StackCooking/status/105073196964921344" />
  <row Id="36449" PostHistoryTypeId="25" PostId="16933" RevisionGUID="bc7957d3-2228-4889-9eab-016197a2da09" CreationDate="2011-08-21T03:27:15.193" Comment="http://twitter.com/#!/StackCooking/status/105118741058158593" />
  <row Id="36450" PostHistoryTypeId="2" PostId="17006" RevisionGUID="166363c1-3188-4be1-bcc8-140f44be6360" CreationDate="2011-08-21T03:39:27.257" UserId="5009" Text="After cooking, if the food is hot I heard it is better to leave it out until it cools. Why? Because if you place it hot in the fridge, the bacteria will grow there.  &#xD;&#xA;On the other hand, I think that leaving out too much on the shelf would also attract bacteria.  &#xD;&#xA;So what is the truth? What should I do: leaving it out to cool off or placing it hot in the fridge?" />
  <row Id="36451" PostHistoryTypeId="1" PostId="17006" RevisionGUID="166363c1-3188-4be1-bcc8-140f44be6360" CreationDate="2011-08-21T03:39:27.257" UserId="5009" Text="Leaving the food out to cool off after cooking" />
  <row Id="36452" PostHistoryTypeId="3" PostId="17006" RevisionGUID="166363c1-3188-4be1-bcc8-140f44be6360" CreationDate="2011-08-21T03:39:27.257" UserId="5009" Text="&lt;food-preservation&gt;&lt;refrigerator&gt;" />
  <row Id="36453" PostHistoryTypeId="2" PostId="17007" RevisionGUID="f83e7f3c-9905-4a83-b3b3-633d30440f66" CreationDate="2011-08-21T06:00:07.183" UserId="2909" Text="Based on the guidance my [friendly local health department][1] has given me, you need to get things to the right temperature as fast as possible to minimize bacterial growth, generally within four hours after it has been out, for &quot;potentially hazardous food.&quot;&#xD;&#xA;&#xD;&#xA;This means that you need to figure out a strategy to chill food within that timeframe. Items that are too big and too hot to cool below the &quot;danger zone&quot; within this time require a more complex approach than &quot;leave it out until it cools&quot; or &quot;stick it in the refrigerator right away.&quot; The most practical option in such a case is to place the food in shallow containers or sealed plastic bags, then place that in an &quot;ice bath&quot;. An ice bath is just ice and water. You may need to replace the ice bath a few times if the ice melts too quickly without reaching the target temperature.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/factsheets/kitchensafety.aspx" />
  <row Id="36454" PostHistoryTypeId="25" PostId="16980" RevisionGUID="3967eec0-1e69-454d-98d7-778900863f0f" CreationDate="2011-08-21T06:27:15.800" Comment="http://twitter.com/#!/StackCooking/status/105164040556396544" />
  <row Id="36455" PostHistoryTypeId="6" PostId="17006" RevisionGUID="436b1937-0103-4caf-9ca3-b8e04770e019" CreationDate="2011-08-21T06:34:24.260" UserId="41" Comment="edited tags" Text="&lt;food-safety&gt;&lt;refrigerator&gt;" />
  <row Id="36456" PostHistoryTypeId="2" PostId="17008" RevisionGUID="cbedabcf-a978-4fdf-ac62-5d2d6c048424" CreationDate="2011-08-21T06:40:29.837" UserId="41" Text="Some facts seem to be getting mixed up here.&#xD;&#xA;&#xD;&#xA;Hot food is going to remain &quot;warm&quot; (i.e. in the danger zone) much longer if you leave it on the counter rather than in the fridge. That's basic physics. If the ambient temperature is colder, then the food will stay warm for less time, leaving less time for bacteria to grow.&#xD;&#xA;&#xD;&#xA;There *are* reasons not to pop a huge boiling pot directly into the refrigerator, or more importantly the freezer, but they mostly revolve around the side effects - notably, that it will warm up *other* food, accelerating spoilage of everything *else* in there, and in some cases be very hard on your appliance (which needs to run at full tilt in order to handle all the heat).&#xD;&#xA;&#xD;&#xA;Assuming you've got your food divided into small portions, you'll want to refrigerate them as soon as possible, or use an ice bath to cool them even faster as Jason mentions." />
  <row Id="36457" PostHistoryTypeId="2" PostId="17009" RevisionGUID="51df82c8-756b-40fd-b3f0-27c1ee2c17f1" CreationDate="2011-08-21T07:23:14.227" UserId="7133" Text="I've eaten a good amount of &quot;raw&quot; bacon and never gotten sick. I just make sure it says smoked and/or cured on the label and only eat from a freshly opened pack. Also you might feel sick eating it if there's too much of the fat, so try to find some bacon with a good meat-to-fat ratio : )" />
  <row Id="36458" PostHistoryTypeId="25" PostId="16941" RevisionGUID="c736e0b2-4be8-418d-bc07-ffee6a2604a6" CreationDate="2011-08-21T09:27:15.693" Comment="http://twitter.com/#!/StackCooking/status/105209339358355457" />
  <row Id="36459" PostHistoryTypeId="2" PostId="17010" RevisionGUID="3a41fd25-23ff-466c-9f4b-c35c189171c6" CreationDate="2011-08-21T10:11:34.937" UserId="6143" Text="The one we always come back to is a (german) baking book:&#xD;&#xA;&#xD;&#xA;- Roland Gööcks großes Backbuch&#xD;&#xA;&#xD;&#xA;It's a hardback issue from 1976, has been out of print for a long time, and by now it's so worn-out that we've got to get another one." />
  <row Id="36460" PostHistoryTypeId="16" PostId="17010" RevisionGUID="66e5df01-ccc0-4742-8754-11f150828176" CreationDate="2011-08-21T10:11:34.937" UserId="6143" />
  <row Id="36461" PostHistoryTypeId="5" PostId="17006" RevisionGUID="6f04bfb6-fb95-485b-80b0-3300f6b785cd" CreationDate="2011-08-21T11:53:25.907" UserId="1229" Comment="added 15 characters in body" Text="After cooking, if the food is hot I heard it is better to leave it out until it cools. Why? Because if you place it hot in the refrigerator, the bacteria will grow there.  &#xD;&#xA;On the other hand, I think that leaving it out too much on the shelf would also attract bacteria.  &#xD;&#xA;So what is the truth? What should I do, leaving it out to cool off or placing it hot in the refrigerator?" />
  <row Id="36462" PostHistoryTypeId="5" PostId="17004" RevisionGUID="c393480b-d252-44bc-b04d-e277dd4c0950" CreationDate="2011-08-21T11:56:28.353" UserId="1229" Comment="corrected spelling and grammar" Text="I have tried to make red wine sauce using [this][1] recipe, but it didn't end up so well.&#xD;&#xA;&#xD;&#xA;One problem was this step:&#xD;&#xA;&#xD;&#xA;&gt; Bring to a boil and let boil boil over high heat until mixture is reduced to a thin layer in bottom of saucepan.&#xD;&#xA;&#xD;&#xA;How much is a &quot;thin layer&quot;?&#xD;&#xA;&#xD;&#xA;Ideally, I would like to see a movie of how it should be done, but YouTube doesn't have such.&#xD;&#xA;&#xD;&#xA;Does anyone know a recipe that is explained more in detail?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://translate.google.com/translate?u=http://da.wikibooks.org/wiki/WikiKogebogen/R%C3%B8dvinssovs" />
  <row Id="36463" PostHistoryTypeId="5" PostId="17002" RevisionGUID="afba8c31-dcb7-4d09-b249-f2b964c624e0" CreationDate="2011-08-21T11:59:01.950" UserId="1229" Comment="deleted 1 characters in body; edited title" Text="I'm on campus for most of the day, and since eating on campus is expensive, I would bring leftover dinners with me. Since they would sit in my backpack for several hours before eating, I would use one of the many microwaves on campus to heat it up to kill any harmful bacteria that may be present.&#xD;&#xA;&#xD;&#xA;I'm at a new college now, and there appears to be only one public microwave on the entire campus, which makes bringing leftover dinners inconvenient.&#xD;&#xA;&#xD;&#xA;**The Problem**: The food I bring with me will sit around in the temperature danger zone for several hours before eating. Heating it back up and keeping it cool are not very feasible.&#xD;&#xA;&#xD;&#xA;**The Need**: Meals that don't need to be kept cool or heated up. The only thing I can think of is sandwiches, and the only sandwiches I can think of are boring turkey slices on white bread. So, what kind of meals can I make then?" />
  <row Id="36464" PostHistoryTypeId="4" PostId="17002" RevisionGUID="afba8c31-dcb7-4d09-b249-f2b964c624e0" CreationDate="2011-08-21T11:59:01.950" UserId="1229" Comment="deleted 1 characters in body; edited title" Text="Meals safe in danger zone" />
  <row Id="36465" PostHistoryTypeId="4" PostId="16965" RevisionGUID="78017062-c614-4882-b1aa-257c0cc38889" CreationDate="2011-08-21T12:00:23.213" UserId="1229" Comment="edited title" Text="Should steaming water be used for stock/gravy?" />
  <row Id="36466" PostHistoryTypeId="5" PostId="119" RevisionGUID="50eec70a-afa8-4f17-a7ae-efa5518863f2" CreationDate="2011-08-21T12:03:49.510" UserId="1229" Comment="added 1 characters in body" Text="Is there some kind of milk-free sour cream available, to use as substitute due to an allergy?" />
  <row Id="36467" PostHistoryTypeId="5" PostId="106" RevisionGUID="64c09fb3-59d2-4e68-a5cc-739ff3e2ae56" CreationDate="2011-08-21T12:07:27.227" UserId="1229" Comment="added 5 characters in body" Text="Is it possible to tell if an egg has gone off? &#xD;&#xA;&#xD;&#xA;I am not referring to those eggs that have been especially brined to look like they've been sitting around for decades, but to fresh eggs you want to use and not feel like being punched in the face with a sweatier-than-thou sock.&#xD;&#xA;&#xD;&#xA;Is there a trick to detect if an egg is rotten before opening up the shell?" />
  <row Id="36468" PostHistoryTypeId="4" PostId="85" RevisionGUID="a4bd3986-f8ea-4183-ae93-8158e8b0ca37" CreationDate="2011-08-21T12:09:23.370" UserId="1229" Comment="edited title" Text="Wok preparation and caring" />
  <row Id="36469" PostHistoryTypeId="5" PostId="13672" RevisionGUID="217c5fcb-6c14-45fa-9701-0d8d3848d082" CreationDate="2011-08-21T12:11:35.660" UserId="1229" Comment="added 717 characters in body" Text="Good guide to [seasoning a wok][1].&#xD;&#xA;&#xD;&#xA;&gt; The wok may be seasoned like any cast-iron pan, by brushing the surface with cooking oil and baking in a moderate oven for an hour. However, because of its shape and center of gravity, oil tends to flow down and gather in the center, resulting in an unevenly seasoned surface. For this reason, I prefer to do the seasoning over a burner on top of the stove.&#xD;&#xA;&gt;&#xD;&#xA;Probably the best fat to use is lard – traditionally when you bought a wok you were given a piece of pig fat to season it. I have also used peanut oil. Polyunsaturated oils are not recommended as they can make the wok very &quot;gunky.&quot; When using lard you can carefully brush the lard directly on the wok, all over the surface. Palm oil also works well.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.thaifoodandtravel.com/features/wokcare.html" />
  <row Id="36470" PostHistoryTypeId="5" PostId="8141" RevisionGUID="cf7cf324-5b65-462a-b0c3-6ac4afe03303" CreationDate="2011-08-21T12:12:57.700" UserId="1229" Comment="deleted 56 characters in body" Text="I think you should follow the manufacturer's instructions for whichever piece of equipment is more expensive. They have spent significant time and effort researching and testing how their equipment works.&#xD;&#xA;&#xD;&#xA;In addition, knowingly using equipment in a way specifically warned against by the manufacturer will in almost all cases void your warranty." />
  <row Id="36471" PostHistoryTypeId="5" PostId="8137" RevisionGUID="5c8182b1-7acd-482e-968e-b508ad7291dd" CreationDate="2011-08-21T12:14:01.943" UserId="1229" Comment="deleted 24 characters in body" Text="I have just purchased a GE Cafe gas range. The user guide indicates:&#xD;&#xA;&#xD;&#xA;&gt; Do not use a wok on the cooking surface if the wok has a round metal ring that is placed over the burner grate to support the wok. This ring acts as a heat trap, which may damage the burner grate and burner head.  &#xD;&#xA;&gt; Also, it may cause the burner to work improperly. This may cause a carbon monoxide level above that allowed by current standards, resulting in a health hazard.&#xD;&#xA;&#xD;&#xA;However, I have read several times on the web that using a round bottom wok with a wok ring yields optimal results when cooking on a gas range.&#xD;&#xA;&#xD;&#xA;What do you think?&#xD;&#xA;&#xD;&#xA;Source: [Use and Care Manual][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://products.geappliances.com/MarketingObjectRetrieval/Dispatcher?RequestType=PDF&amp;Name=49-85147.pdf" />
  <row Id="36472" PostHistoryTypeId="5" PostId="1895" RevisionGUID="18c4dc7f-b60c-4fb3-a2e0-2c88ef525cbc" CreationDate="2011-08-21T12:15:05.997" UserId="1229" Comment="deleted 1 characters in body" Text="Add a little water with the meat in the ziplock bag (1/2 tsp or so), and moisten the outside of the bag as well. The water on the outside allows the mallet to slide easier so the bad doesn't rip, and the water on the inside keeps the meat from adhering to the plastic.&#xD;&#xA;&#xD;&#xA;Use a gallon size ziplock for a chicken breast, and don't seal the bag." />
  <row Id="36473" PostHistoryTypeId="5" PostId="102" RevisionGUID="be31787d-e03c-4514-930c-553331436068" CreationDate="2011-08-21T12:17:03.590" UserId="1229" Comment="deleted 32 characters in body" Text="From wikipedia:&#xD;&#xA;&#xD;&#xA;- teaspoon (tsp): 1/6 ounce&#xD;&#xA;- tablespoon (tbsp): 3 tsp, 1/2 oz &#xD;&#xA;- fluid ounce (fl oz): 2 Tbsp, 1 oz&#xD;&#xA;- jigger (jig): 3 tbsp, 1.5 oz&#xD;&#xA;- cup (c): 16 tbsp, 8 oz&#xD;&#xA;- pint (pt): 2 c, 16 oz (&quot;A pint's a pound the world around&quot; - both have 16 ounces.)&#xD;&#xA;- quart (qt): 2 pt, 32 oz&#xD;&#xA;- gallon (gal): 4 qt, 128 oz&#xD;&#xA;" />
  <row Id="36474" PostHistoryTypeId="2" PostId="17011" RevisionGUID="c29f8c07-0138-4fd1-a75d-4e2fc2863281" CreationDate="2011-08-21T13:16:04.177" UserId="7092" Text="It is fairly easy to find a New York strip steak in Kansas with all the chain eateries there, though difficult to find in the single or multiple local restraunts.  It is quite difficult to find a KC strip steak away from the Kansas area.  Did find a place in Long Beach, Washington serving KC strip steaks a while back though.  Both steaks are exactly the same cut of beef.&#xD;&#xA;&#xD;&#xA;Cheers" />
  <row Id="36475" PostHistoryTypeId="2" PostId="17012" RevisionGUID="e785f9c1-a339-4321-b017-5e1bf5f84029" CreationDate="2011-08-21T13:30:15.413" UserId="7092" Text="This is a partial answer dealing with only one type of lettuce:  There is no way I know of or have heard of to remove the bitterness in iceberg lettuce.  There is a way however to avoid buying a bitter head of lettuce, which I practice:&#xD;&#xA;&#xD;&#xA;When shopping for lettuce, I take use my  thumbnail to make a wide scratch at the cut stem and smell it (use anything to make the scratch - the idea is to expose fresh unexposed cells).  Bitter lettuce is detectable by smell and can be rejected.&#xD;&#xA;&#xD;&#xA;Notes:  &#xD;&#xA;I have rejected whole bins of iceberg lettuce in the USA as bitter and used alternative types. &#xD;&#xA;&#xD;&#xA;In the USA, the lettuce is now mostly wrapped in plastic at the grocery, requiring the peeling back of the plastic to scratch the stem." />
  <row Id="36476" PostHistoryTypeId="2" PostId="17013" RevisionGUID="af09c8d1-7cf1-492b-8ccf-cc5a74bb776c" CreationDate="2011-08-21T14:27:45.297" UserId="3418" Text="I have access to as much sweet corn as I want, so I would like to remove the kernels and store them in the freezer. &#xD;&#xA;&#xD;&#xA;What is the quickest way to remove the kernels from the cob? I would prefer to get whole kernels if possible. &#xD;&#xA;&#xD;&#xA;I have been using a knife, but I find that this slices through most of the kernels, leaving a good bit on the cob or dripping off my hands. " />
  <row Id="36477" PostHistoryTypeId="1" PostId="17013" RevisionGUID="af09c8d1-7cf1-492b-8ccf-cc5a74bb776c" CreationDate="2011-08-21T14:27:45.297" UserId="3418" Text="What is the quickest way to remove kernels from a corn cob?" />
  <row Id="36478" PostHistoryTypeId="3" PostId="17013" RevisionGUID="af09c8d1-7cf1-492b-8ccf-cc5a74bb776c" CreationDate="2011-08-21T14:27:45.297" UserId="3418" Text="&lt;storage-method&gt;&lt;preparation&gt;&lt;corn&gt;" />
  <row Id="36479" PostHistoryTypeId="2" PostId="17014" RevisionGUID="4167b26e-0fc8-4c17-872b-0517258346c8" CreationDate="2011-08-21T15:07:34.647" UserId="7136" Text="I work around a flour mill in which I take home bags of flour and keep it for an extended period of time in my kitchen. The beetles don't hatch out in any of my flour because I keep my home air conditioned and it keeps the beetles from hatching! I have kept bags for up to three years this way and never a problem. Heat and moisture are what they need to hatch and if you follow the age old way of &quot;keep in a cool and dry place&quot; you should not have a problem with these critters! Remember that large amounts of flour or grain naturaly start the decay process in which gives off heat and moisture, so store in smaller quanties and keep cool. Happy baking. : - )" />
  <row Id="36480" PostHistoryTypeId="2" PostId="17015" RevisionGUID="48ae5202-4af8-4369-a12f-6947674998da" CreationDate="2011-08-21T15:17:58.180" UserId="3418" Text="I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, including, is there anything I can do with a griddle that can not be done with a skillet?&#xD;&#xA;&#xD;&#xA;I have found that the primary downside to using the griddle is the time it takes to heat up, so when cooking for one, I would choose the skillet. The primary advantage of the griddle is that it provides a larger, easier cooking space. &#xD;&#xA;&#xD;&#xA;Am I missing other major advantages of having a griddle?" />
  <row Id="36481" PostHistoryTypeId="1" PostId="17015" RevisionGUID="48ae5202-4af8-4369-a12f-6947674998da" CreationDate="2011-08-21T15:17:58.180" UserId="3418" Text="What are the advantages and disadvantages to using a griddle instead of a cast-iron skillet?" />
  <row Id="36482" PostHistoryTypeId="3" PostId="17015" RevisionGUID="48ae5202-4af8-4369-a12f-6947674998da" CreationDate="2011-08-21T15:17:58.180" UserId="3418" Text="&lt;equipment&gt;&lt;skillet&gt;&lt;griddle&gt;" />
  <row Id="36483" PostHistoryTypeId="5" PostId="17013" RevisionGUID="357c6a7a-fab0-4b2c-b86d-110ae0c11e54" CreationDate="2011-08-21T16:47:18.783" UserId="3418" Comment="added 72 characters in body" Text="I have access to as much sweet corn as I want, so I would like to remove the kernels and store them in the freezer. &#xD;&#xA;&#xD;&#xA;What is the quickest way to remove the kernels from the cob? I would prefer to get whole kernels if possible. &#xD;&#xA;&#xD;&#xA;I have been using a paring knife, slicing down the sides of the cob onto a cutting board but I find that this slices through most of the kernels, leaving a good bit on the cob and allowing the liquid to escape.  " />
  <row Id="36484" PostHistoryTypeId="2" PostId="17016" RevisionGUID="e398fb10-5cb8-42d0-99a2-7d1278017cb5" CreationDate="2011-08-21T17:09:15.313" UserId="7137" Text="I believe the primary reason is that the pasta water is already hot. When you need to thin your sauce on short notice, you add hot pasta water and it will not cool down your sauce. Secondary benefits are:&#xD;&#xA;&#xD;&#xA; 1. The pasta water has nice salinity, so you're not diluting the salinity level of the sauce. This assumes you salted your pasta water. You did, right?&#xD;&#xA; 2. There is some starch in the pasta water. However, since the pasta water has already achieved a high temperature, any thickening benefit would already be achieved. If your pasta water is anything like any I've ever seen, it's just about as runny as any other water. So this benefit is probably negligible. Perhaps it has more of an effect once the pasta water added to the sauce has reduced." />
  <row Id="36485" PostHistoryTypeId="25" PostId="17002" RevisionGUID="99e85ce5-778a-4d69-8f66-f169b8e4b26a" CreationDate="2011-08-21T18:27:15.710" Comment="http://twitter.com/#!/StackCooking/status/105345234866683905" />
  <row Id="36486" PostHistoryTypeId="10" PostId="16948" RevisionGUID="b20ac577-366c-4de5-9449-6fc7eb839e5d" CreationDate="2011-08-21T20:08:56.370" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="36489" PostHistoryTypeId="2" PostId="17017" RevisionGUID="6225f008-3992-42c7-b917-3e5f23046e71" CreationDate="2011-08-21T20:22:53.173" UserId="7138" Text="my sister made her soup with a packet of the seasoning mix in a box of macaroni and cheese.  I know this is kind of going against the natural homemade idea, but it was absolutely delicious.    " />
  <row Id="36490" PostHistoryTypeId="2" PostId="17018" RevisionGUID="2c6f7a5b-7690-4ecd-b942-b012513288a5" CreationDate="2011-08-21T20:45:55.543" UserId="7139" Text="The ones in the store are deep fried not baked in a oven. I just finish my first batch and even the wife and dogs liked them. I stared with a pork belly because I am making some bacon. Trimed the skin off of the belly and cut most of the fat. Then I put two big slabs in a pot and boiled for about 2 hours, let it cool, and then scraped off some of the remaining fat. Then cut into strips( the bigger they are the bigging  the end product so be careful) I baked them in the oven at 350 for about 2 hours. Deep fried them in very hot lard you can use another high temperture oil. They will pop open quickly let them brown and remove. Good luck but I may season them while they are in the oven but onlly used salt at the end dwhile they were hot. Raymond Cross         " />
  <row Id="36491" PostHistoryTypeId="5" PostId="17013" RevisionGUID="b4fb151f-ae1a-466e-898f-be2e0875eb0c" CreationDate="2011-08-21T21:11:20.437" UserId="3418" Comment="added 32 characters in body; edited title" Text="I have access to as much sweet corn as I want, so I would like to remove the kernels and store them in the freezer. &#xD;&#xA;&#xD;&#xA;What is the most efficient (low time, high recovery) way to remove the kernels from the cob? I would prefer to get whole kernels if possible. &#xD;&#xA;&#xD;&#xA;I have been using a paring knife, slicing down the sides of the cob onto a cutting board but I find that this slices through most of the kernels, leaving a good bit on the cob and allowing the liquid to escape.  " />
  <row Id="36492" PostHistoryTypeId="4" PostId="17013" RevisionGUID="b4fb151f-ae1a-466e-898f-be2e0875eb0c" CreationDate="2011-08-21T21:11:20.437" UserId="3418" Comment="added 32 characters in body; edited title" Text="What is the most efficient way to remove kernels from a corn cob?" />
  <row Id="36493" PostHistoryTypeId="25" PostId="17013" RevisionGUID="2f82951d-bd18-4a8c-8ddb-9f7179c7b680" CreationDate="2011-08-21T21:27:15.290" Comment="http://twitter.com/#!/StackCooking/status/105390531630206976" />
  <row Id="36494" PostHistoryTypeId="2" PostId="17019" RevisionGUID="9d8ad6e2-beb7-41fc-b0d3-557571aa10f4" CreationDate="2011-08-21T21:35:03.743" UserId="641" Text="On my stove, it appears that low heat is 1 - 3 on the nob, mid is 4 - 6 and high is 7 - 9. It works for me.&#xD;&#xA;&#xD;&#xA;But, I'd like to know if there are indicators to determine the heat without the convenient numbers. Suppose I want to cook on a camp-fire...&#xD;&#xA;&#xD;&#xA;What visual indicators are there. A smoking oil is too hot, anybody knows that. But I've no idea what to look for. Do you 'just' eyeball it?" />
  <row Id="36495" PostHistoryTypeId="1" PostId="17019" RevisionGUID="9d8ad6e2-beb7-41fc-b0d3-557571aa10f4" CreationDate="2011-08-21T21:35:03.743" UserId="641" Text="How do you get a feel for the heat (direct heat)?" />
  <row Id="36496" PostHistoryTypeId="3" PostId="17019" RevisionGUID="9d8ad6e2-beb7-41fc-b0d3-557571aa10f4" CreationDate="2011-08-21T21:35:03.743" UserId="641" Text="&lt;basics&gt;&lt;stove&gt;" />
  <row Id="36497" PostHistoryTypeId="2" PostId="17020" RevisionGUID="0f55d409-7916-4dc3-9463-210f348c6468" CreationDate="2011-08-21T22:23:18.937" UserId="6728" Text="I am making a quiche. The recipe tells me to &quot;blind bake&quot; the crust at 375 degrees for 7-9 minutes. What is &quot;blind baking&quot;? Is it anything more complicated than baking something partially?" />
  <row Id="36498" PostHistoryTypeId="1" PostId="17020" RevisionGUID="0f55d409-7916-4dc3-9463-210f348c6468" CreationDate="2011-08-21T22:23:18.937" UserId="6728" Text="What is blind baking?" />
  <row Id="36499" PostHistoryTypeId="3" PostId="17020" RevisionGUID="0f55d409-7916-4dc3-9463-210f348c6468" CreationDate="2011-08-21T22:23:18.937" UserId="6728" Text="&lt;baking&gt;&lt;blind-baking&gt;&lt;quiche&gt;" />
  <row Id="36500" PostHistoryTypeId="5" PostId="17020" RevisionGUID="881834c9-e474-4ef8-b3c0-79c66bf1fd8e" CreationDate="2011-08-21T22:51:00.350" UserId="6728" Comment="added 134 characters in body" Text="I am making a quiche. The recipe tells me to &quot;blind bake&quot; the crust at 375 degrees for 7-9 minutes. What is &quot;blind baking&quot;? Is it anything more complicated than baking something partially?&#xD;&#xA;&#xD;&#xA;To avoid making this a general reference question: why is it necessary to blind bake things? And, why is it called &quot;blind&quot; baking?" />
  <row Id="36501" PostHistoryTypeId="2" PostId="17021" RevisionGUID="37469951-e0fc-4dad-818f-54baaaa5dcd3" CreationDate="2011-08-22T00:16:41.380" UserId="6241" Text="Lately two different bags from two different makers of low net carbohydrate wraps have arrived home with the entire mass stuck together. In both cases the expiration date had not passed. The first bag went right into the fridge when I got home and I opened it a week later. The second bag/brand I opened as soon as I got home.&#xD;&#xA;&#xD;&#xA;They're not stored in the fridge at the grocery store. Could the recent hot weather be an issue? Or did I manage to pick from two bad lots lately? Any hints on getting the things apart?&#xD;&#xA;&#xD;&#xA;I've emailed one manufacture a few weeks ago, they have not bothered to respond yet." />
  <row Id="36502" PostHistoryTypeId="1" PostId="17021" RevisionGUID="37469951-e0fc-4dad-818f-54baaaa5dcd3" CreationDate="2011-08-22T00:16:41.380" UserId="6241" Text="hints for lo-carb wraps" />
  <row Id="36503" PostHistoryTypeId="3" PostId="17021" RevisionGUID="37469951-e0fc-4dad-818f-54baaaa5dcd3" CreationDate="2011-08-22T00:16:41.380" UserId="6241" Text="&lt;lo-carb&gt;" />
  <row Id="36504" PostHistoryTypeId="25" PostId="17019" RevisionGUID="a5a54eb1-d35d-4d4f-988d-77b3f8938154" CreationDate="2011-08-22T00:27:15.933" Comment="http://twitter.com/#!/StackCooking/status/105435831895982080" />
  <row Id="36505" PostHistoryTypeId="5" PostId="17021" RevisionGUID="3af4f642-26e8-47b2-a439-39827abec663" CreationDate="2011-08-22T00:59:22.557" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="Lately two different bags from two different makers of low net carbohydrate wraps have arrived home with the entire mass stuck together. In both cases the expiration date had not passed. The first bag went right into the fridge when I got home and I opened it a week later. The second bag/brand I opened as soon as I got home.&#xD;&#xA;&#xD;&#xA;They're not stored in the fridge at the grocery store. Could the recent hot weather be an issue? Or did I manage to pick from two bad lots lately? Any hints on getting the things apart?&#xD;&#xA;&#xD;&#xA;I've emailed one manufacturer a few weeks ago, they have not bothered to respond yet." />
  <row Id="36506" PostHistoryTypeId="4" PostId="17021" RevisionGUID="3af4f642-26e8-47b2-a439-39827abec663" CreationDate="2011-08-22T00:59:22.557" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="hints for low-carb wraps" />
  <row Id="36507" PostHistoryTypeId="6" PostId="17021" RevisionGUID="3af4f642-26e8-47b2-a439-39827abec663" CreationDate="2011-08-22T00:59:22.557" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="&lt;low-carb&gt;" />
  <row Id="36508" PostHistoryTypeId="2" PostId="17022" RevisionGUID="73e0974a-b0c4-48fa-9213-683b94db2d45" CreationDate="2011-08-22T01:05:39.000" UserId="1415" Text="i have read that if you get a bundt pan (like this: http://tinyurl.com/3sgb4al) and stick the cob in the middle hole, and then cut the kernels off as you have been, the pan then catches them quite easily. how to get them off the cob without slicing, though, i really do not know." />
  <row Id="36509" PostHistoryTypeId="2" PostId="17023" RevisionGUID="ee74e6c4-4257-4113-9731-d8cfc644a18e" CreationDate="2011-08-22T01:25:37.487" UserId="1374" Text="Blind baking is indeed just baking without a filling - it can be fully or partially.  Typically you do this because your filling will either need to bake for a shorter time than your crust (a quiche for example) or not at all (a pie filled with some kind of pre cooked/set custard).  It can also be done to help 'set' a crust against a filling that will make it rather soggy.&#xD;&#xA;&#xD;&#xA;Often times you will want something neutral in the shell to keep it from becoming a big bubbly, puffed up crust. This may be in the form of formal 'pie weights' or just a piece of parchment paper and some dry beans will suffice.&#xD;&#xA;&#xD;&#xA;I have *no idea* **why** its called blind baking, but the [english.se][1] site is notoriously good at word origins.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://english.stackexchange.com" />
  <row Id="36515" PostHistoryTypeId="2" PostId="17025" RevisionGUID="b47c610b-6b4b-484f-aa19-464d68900321" CreationDate="2011-08-22T02:15:23.760" UserId="4588" Text="I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them?&#xD;&#xA;&#xD;&#xA;The marinade is a garlic butter, so not acidic like a teriyaki. If the type of marinade affects the answer please let me know.&#xD;&#xA;&#xD;&#xA;The breasts are still wrapped in plastic and then butcher paper, unopened since getting them home from the butcher, and have been kept in the fridge the entire time." />
  <row Id="36516" PostHistoryTypeId="1" PostId="17025" RevisionGUID="b47c610b-6b4b-484f-aa19-464d68900321" CreationDate="2011-08-22T02:15:23.760" UserId="4588" Text="Can I freeze marinated chicken breasts?" />
  <row Id="36517" PostHistoryTypeId="3" PostId="17025" RevisionGUID="b47c610b-6b4b-484f-aa19-464d68900321" CreationDate="2011-08-22T02:15:23.760" UserId="4588" Text="&lt;chicken&gt;&lt;freezing&gt;&lt;marinade&gt;" />
  <row Id="36518" PostHistoryTypeId="5" PostId="17022" RevisionGUID="bc4f17e2-ddca-4726-8d57-849b263a5441" CreationDate="2011-08-22T03:04:25.770" UserId="3418" Comment="replaced link to image with image" Text="i have read that if you get a bundt pan (see image below) and stick the cob in the middle hole, and then cut the kernels off as you have been, the pan then catches them quite easily. how to get them off the cob without slicing, though, i really do not know.&#xD;&#xA;&#xD;&#xA;![enter image description here][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ffkl2.jpg" />
  <row Id="36519" PostHistoryTypeId="24" PostId="17022" RevisionGUID="bc4f17e2-ddca-4726-8d57-849b263a5441" CreationDate="2011-08-22T03:04:25.770" Comment="Proposed by 3418 approved by -1 edit id of 286" />
  <row Id="36520" PostHistoryTypeId="5" PostId="17022" RevisionGUID="7b2759f0-e985-4db6-8760-90f1fc9dbf6c" CreationDate="2011-08-22T03:04:25.990" UserId="86" Comment="replaced link to image with image" Text="I have read that if you get a bundt pan (see image below) and stick the cob in the middle hole, and then cut the kernels off as you have been, the pan then catches them quite easily. how to get them off the cob without slicing, though, I really do not know.&#xD;&#xA;&#xD;&#xA;![A photograph of a bundt pan][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/ffkl2.jpg" />
  <row Id="36521" PostHistoryTypeId="2" PostId="17026" RevisionGUID="b6327e1d-0904-4943-8a17-97a45218bff9" CreationDate="2011-08-22T03:14:39.497" UserId="86" Text="What's wrong with letting the liquid escape? The liquid is good! When I freeze sweetcorn, I slice through just the outer part of the kernels, and then turn the knife sideways and scrape to release the rest of the delicious gooey liquid inside them... I'm not particularly fond of the flavor or texture of the cob-side anyway, and the creamy result can be packed and frozen with a minimal amount of air. &#xD;&#xA;&#xD;&#xA;I *highly* recommend using a chef's knife instead of a paring knife though. A big cutting board and a bench-scraper also come in handy.&#xD;&#xA;&#xD;&#xA;Growing up, we'd get a bunch of people together and do bushels of the stuff in an afternoon - cooking, icing, cutting, scraping, and packing simultaneously. With a bit of practice, you become quite fast at it. &#xD;&#xA;&#xD;&#xA;But, if you're simply looking for a quick way to process the ears alone, there are specialized tools made for this job: search for [corn creamer](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+creamer) or [corn cutter](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+cutter)." />
  <row Id="36522" PostHistoryTypeId="5" PostId="17026" RevisionGUID="eef66b22-098b-455e-9240-da406c31fb22" CreationDate="2011-08-22T03:19:59.707" UserId="86" Comment="linky-linky oh, why not. " Text="What's wrong with letting the liquid escape? The liquid is good! When I freeze sweetcorn, I slice through just the outer part of the kernels, and then turn the knife sideways and scrape to release the rest of the delicious gooey liquid inside them... I'm not particularly fond of the flavor or texture of the cob-side anyway, and the creamy result can be packed and frozen with a minimal amount of air. &#xD;&#xA;&#xD;&#xA;I *highly* recommend using a chef's knife instead of a paring knife though. A big cutting board and a [bench scraper][1] also come in handy.&#xD;&#xA;&#xD;&#xA;Growing up, we'd get a bunch of people together and do bushels of the stuff in an afternoon - cooking, icing, cutting, scraping, and packing simultaneously. With a bit of practice, you become quite fast at it. &#xD;&#xA;&#xD;&#xA;But, if you're simply looking for a quick way to process the ears alone, there are specialized tools made for this job: search for [corn creamer](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+creamer) or [corn cutter](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+cutter). &#xD;&#xA;&#xD;&#xA;You could probably use a mandoline as well, provided you're able to adjust the depth of the blade. Frankly though, this seems cumbersome. Practice with the knife...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Winware-Stainless-Steel-Scraper-Handle/dp/B0017HUR9E/ref=sr_1_5?ie=UTF8&amp;qid=1313983243&amp;sr=8-5" />
  <row Id="36523" PostHistoryTypeId="2" PostId="17027" RevisionGUID="008cea3e-6b14-459b-8cd2-5c04e0031f29" CreationDate="2011-08-22T03:21:11.060" UserId="7146" Text="Yes, I have frozen marinated chicken breasts many times, and they always thaw and cook well. I would suggest letting them thaw in the fridge when it comes time to eat them (as opposed to thawing them in the microwave)." />
  <row Id="36524" PostHistoryTypeId="2" PostId="17028" RevisionGUID="396ed9af-f4a5-43c7-94d3-68847996befc" CreationDate="2011-08-22T03:22:06.490" UserId="7145" Text="I would say the biggest advantage, which you've hinted at, is being able to use a spatula for quick and easy flipping (think pancakes, french toast, etc). Apart from its shape and size, there really is no other difference (even the difference in heat-up time, I've found, is negligible)." />
  <row Id="36525" PostHistoryTypeId="5" PostId="17026" RevisionGUID="abaf9b85-bdbf-4765-a128-7b1e64dd99ef" CreationDate="2011-08-22T03:26:29.760" UserId="86" Comment="added 85 characters in body" Text="What's wrong with letting the liquid escape? The liquid is good! When I freeze sweetcorn, I slice through just the outer part of the kernels, and then turn the knife sideways and scrape to release the rest of the delicious gooey liquid inside them... I'm not particularly fond of the flavor or texture of the cob-side anyway, and the creamy result can be packed and frozen with a minimal amount of air. &#xD;&#xA;&#xD;&#xA;I *highly* recommend using a chef's knife instead of a paring knife though. A big cutting board and a [bench scraper][1] also come in handy. If you're doing a lot of corn at once, a baking sheet works well to catch the juice.&#xD;&#xA;&#xD;&#xA;Growing up, we'd get a bunch of people together and do bushels of the stuff in an afternoon - cooking, icing, cutting, scraping, and packing simultaneously. With a bit of practice, you become quite fast at it. &#xD;&#xA;&#xD;&#xA;But, if you're simply looking for a quick way to process the ears alone, there are specialized tools made for this job: search for [corn creamer](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+creamer) or [corn cutter](http://www.amazon.com/s/ref=nb_sb_noss?field-keywords=corn+cutter). &#xD;&#xA;&#xD;&#xA;You could probably use a mandoline as well, provided you're able to adjust the depth of the blade. Frankly though, this seems cumbersome. Practice with the knife...&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Winware-Stainless-Steel-Scraper-Handle/dp/B0017HUR9E/ref=sr_1_5?ie=UTF8&amp;qid=1313983243&amp;sr=8-5" />
  <row Id="36526" PostHistoryTypeId="25" PostId="17020" RevisionGUID="41c4e357-870e-46f8-93ba-00fb747d8bea" CreationDate="2011-08-22T03:27:16.437" Comment="http://twitter.com/#!/StackCooking/status/105481133394890752" />
  <row Id="36527" PostHistoryTypeId="2" PostId="17029" RevisionGUID="9b937d38-dd88-4183-83fc-618908d373e0" CreationDate="2011-08-22T03:49:19.390" UserId="6279" Text="Surface area is the biggest difference. You can do a much larger job on a griddle than in a skillet. Even 2 or 3 jobs at time, and when you are done there is just the griddle to clean and not several items. &#xD;&#xA;&#xD;&#xA;You will also want to pick up a '[bacon press][1]' to minimize splatter when you put bacon on your griddle. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Norpro-Cast-Bacon-Grill-Press/dp/B00004UE7B/ref=sr_1_2?ie=UTF8&amp;qid=1313984578&amp;sr=8-2" />
  <row Id="36528" PostHistoryTypeId="5" PostId="15998" RevisionGUID="64cc4910-2cf0-4e73-97d2-9a43a71caa68" CreationDate="2011-08-22T05:20:04.457" UserId="6168" Comment="added 98 characters in body" Text="I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the shell is cracked, the egg whites are somewhat runny!&#xD;&#xA;&#xD;&#xA;Is there a special way of boiling eggs on &quot;gas stove&quot;? Is it necessary to cover them while boiling?&#xD;&#xA;&#xD;&#xA;**EDIT 1:**&#xD;&#xA;Today I punctured the egg top with a pin, but still the egg cracked on boiling :(" />
  <row Id="36529" PostHistoryTypeId="2" PostId="17030" RevisionGUID="337c378e-ea7c-4994-a6dc-15f08409a75b" CreationDate="2011-08-22T05:26:32.293" UserId="6168" Text="Today for the first time, I tested classic egg Mayonnaise.&#xD;&#xA;All I can say that it smelled strongly like yeast!! &#xD;&#xA;&#xD;&#xA;Is there a way to get rid of that ridiculous smell?&#xD;&#xA;Do Mayonnaise in general have that smell?&#xD;&#xA;&#xD;&#xA;Enlighten please." />
  <row Id="36530" PostHistoryTypeId="1" PostId="17030" RevisionGUID="337c378e-ea7c-4994-a6dc-15f08409a75b" CreationDate="2011-08-22T05:26:32.293" UserId="6168" Text="How to get rid of Mayonnaise smell?" />
  <row Id="36531" PostHistoryTypeId="3" PostId="17030" RevisionGUID="337c378e-ea7c-4994-a6dc-15f08409a75b" CreationDate="2011-08-22T05:26:32.293" UserId="6168" Text="&lt;yeast&gt;&lt;mayonnaise&gt;&lt;smell&gt;" />
  <row Id="36532" PostHistoryTypeId="2" PostId="17031" RevisionGUID="9e4e6d12-2922-4321-9e44-90496d16591e" CreationDate="2011-08-22T05:39:07.597" UserId="7148" Text="I have become interested in learning how to cook better, and how cooking works. &#xD;&#xA;&#xD;&#xA;I prepared a dish, a kind-of pie made from tortillas as the base and top, with potato, feta cheese, sauteed soft rings of onion, mushrooms, garlic and spinach in olive oil with pepper as the filling ingredients, and baked until crispy. A pretty simple recipe. &#xD;&#xA;A lot of my meals so far seem to be based on this base of onion, mushroom, and garlic. &#xD;&#xA;&#xD;&#xA;When eating the dish, I found that certain ingredients on their own were too much, mainly the spinach (bitter) and feta cheese (overwhelming), and that certain combinations of the ingredients were good, potato and feta, or onion and garlic, but when I ate full slices (ie. containing nearly all ingredients) they all faded into each other and lost sharpness and therefore seemed bland&#xD;&#xA;&#xD;&#xA;I know without going into the specifics of my preparation of these ingredients, it may be hard to come up with suggestions, and this is a very general question but I am trying to understand the bigger picture of combinations of tastes, and cooking techniques to make food that tastes really good, so I am wanting suggestions of further ingredients, or techniques to refine this base, and add more flavour and quality to my dishes.  &#xD;&#xA;&#xD;&#xA;I appreciate any input or suggestions.&#xD;&#xA;&#xD;&#xA;Thanks" />
  <row Id="36533" PostHistoryTypeId="1" PostId="17031" RevisionGUID="9e4e6d12-2922-4321-9e44-90496d16591e" CreationDate="2011-08-22T05:39:07.597" UserId="7148" Text="Principles of full flavour in dishes" />
  <row Id="36534" PostHistoryTypeId="3" PostId="17031" RevisionGUID="9e4e6d12-2922-4321-9e44-90496d16591e" CreationDate="2011-08-22T05:39:07.597" UserId="7148" Text="&lt;flavor&gt;&lt;recipe&gt;&lt;ingredient-selection&gt;" />
  <row Id="36535" PostHistoryTypeId="2" PostId="17032" RevisionGUID="17b3ee2a-5f4a-4f9d-b932-0ac0b549b45a" CreationDate="2011-08-22T06:48:05.220" UserId="6966" Text="I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?" />
  <row Id="36536" PostHistoryTypeId="1" PostId="17032" RevisionGUID="17b3ee2a-5f4a-4f9d-b932-0ac0b549b45a" CreationDate="2011-08-22T06:48:05.220" UserId="6966" Text="Can palmiers be refrigerated/frozen overnight?" />
  <row Id="36537" PostHistoryTypeId="3" PostId="17032" RevisionGUID="17b3ee2a-5f4a-4f9d-b932-0ac0b549b45a" CreationDate="2011-08-22T06:48:05.220" UserId="6966" Text="&lt;baking&gt;&lt;freezing&gt;&lt;refrigerator&gt;" />
  <row Id="36538" PostHistoryTypeId="2" PostId="17033" RevisionGUID="045db71b-ae34-485c-b402-ec04b6d4a613" CreationDate="2011-08-22T07:36:54.053" UserId="266" Text="This question has been asked before but only [with respect to washing a small container.][1]&#xD;&#xA;&#xD;&#xA;We have a friend who runs fruit stands in the summer and we typically get 10 pounds of blueberries at a time from him.  Before freezing or eating, they need to be washed, and I always struggle to find an efficient way to get rid of the squished berries, the stems, the leaves, etc.&#xD;&#xA;&#xD;&#xA;I'll post what I do as an answer, but I wonder if there is a better way, or some equipment that would make it easier.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/4277/whats-the-best-way-to-clean-and-dry-blueberries" />
  <row Id="36539" PostHistoryTypeId="1" PostId="17033" RevisionGUID="045db71b-ae34-485c-b402-ec04b6d4a613" CreationDate="2011-08-22T07:36:54.053" UserId="266" Text="What is the best way to clean bulk blueberries?" />
  <row Id="36540" PostHistoryTypeId="3" PostId="17033" RevisionGUID="045db71b-ae34-485c-b402-ec04b6d4a613" CreationDate="2011-08-22T07:36:54.053" UserId="266" Text="&lt;cleaning&gt;&lt;blueberries&gt;" />
  <row Id="36541" PostHistoryTypeId="2" PostId="17034" RevisionGUID="5848585c-414c-4202-8dbf-7264c256c9bb" CreationDate="2011-08-22T07:54:47.330" UserId="266" Text="What I do is use a big plastic bowl.  The bowl is about 18&quot; in diameter at the top and holds about 2 gallons of water.  &#xD;&#xA;&#xD;&#xA;I fill the bowl about 1/2 to 2/3 full of blueberries and then fill it to the brim with water and leave the water running into it.  As the bowl is filling and when it's full I gently agitate the berries with my hands. &#xD;&#xA;&#xD;&#xA;Most of the chaff naturally floats to the top and spills over the edge of the bowl.  As I agitate the berries, I also try to direct any leaves to the edge and pull any berries back from the edge.  I lose a few good berries, but not too many and since I'm dealing with a lot of them I don't worry about it too much.&#xD;&#xA;&#xD;&#xA;As I'm agitating the berries, I can feel a lot of the squishy ones and pull them out to look at them and discard if they're too far gone.&#xD;&#xA;&#xD;&#xA;When most of the chaff is gone, I dump the berries into a colander and let them drain.  I've tried spinning them in a salad spinner, but for the amount of berries I'm trying to process, I've found that in order to remove any appreciable amount of water I can only put a small amount at a time in the spinner so it takes forever to spin them all.  &#xD;&#xA;&#xD;&#xA;So I let them drain, and then since I'm usually freezing these berries, I put some paper towels down on a tray and spread out a layer of berries.  When they're spread out I can pick out most of the squished or shriveled ones that I missed earlier, then I pull the paper towels out and freeze them.&#xD;&#xA;&#xD;&#xA;I haven't ever looked for one, but I've always wondered if there's such a thing as a colander or sieve or screen with really big holes - i.e. just slightly smaller than a blueberry - that I could just dump the berries into and rinse off all the debris.  &#xD;&#xA;&#xD;&#xA;One big limitation to this technique is that it bogs down if you're dealing with less than fresh berries.  Picking out all the squished or moldy ones if they've been sitting around too long is problematic." />
  <row Id="36542" PostHistoryTypeId="25" PostId="17015" RevisionGUID="4f34f973-d834-401d-aeba-f6a2e64a7cdb" CreationDate="2011-08-22T09:27:21.350" Comment="http://twitter.com/#!/StackCooking/status/105571749571215361" />
  <row Id="36543" PostHistoryTypeId="2" PostId="17035" RevisionGUID="0b3e96ab-c7e1-4fd7-b643-0e6e2500a39e" CreationDate="2011-08-22T09:40:36.677" UserId="7150" Text="I had tried detergents to remove some light turmeric strains off a plastic but after it failed then someone told me to keep the plastic affected with turmeric strains under sun rays in the afternoon. So, I kept it for 15 minutes and the strains were just vanished! How did it work?" />
  <row Id="36544" PostHistoryTypeId="1" PostId="17035" RevisionGUID="0b3e96ab-c7e1-4fd7-b643-0e6e2500a39e" CreationDate="2011-08-22T09:40:36.677" UserId="7150" Text="Removing turmeric strains from white plastic" />
  <row Id="36545" PostHistoryTypeId="3" PostId="17035" RevisionGUID="0b3e96ab-c7e1-4fd7-b643-0e6e2500a39e" CreationDate="2011-08-22T09:40:36.677" UserId="7150" Text="&lt;spices&gt;&lt;cleaning&gt;&lt;tumeric&gt;" />
  <row Id="36546" PostHistoryTypeId="2" PostId="17036" RevisionGUID="c336cd5e-ebdb-4b31-897b-13fad79221b5" CreationDate="2011-08-22T12:02:02.820" UserId="7151" Text="yes, botulism can occur if a jar has a popped up lid. To be safe, everytime you eat canned goods, make sure that you've heated it at 121 °C. It's one way to kill the botulism bacteria. But if a can is already puffed, it's better to just throw it away. Remember that botulism is really dangerous - it can cause permanent paralysis. To make sure that you're not promoting botulism when you're canning, read this [do's and don'ts in home canning][1].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.jesrestaurantequipment.com/jesrestaurantequipmentblog/the-dos-and-donts-of-residential-canning/" />
  <row Id="36547" PostHistoryTypeId="2" PostId="17037" RevisionGUID="74d84681-7296-4e82-bf4a-8d21813fc9e3" CreationDate="2011-08-22T12:20:46.530" UserId="67" Text="Yes, you don't have the edge of a pan in the way when going to flip things, but it also means that you don't have a mass of metal there to add as a heat sink, which can help dramatically when pre-heating your pans, as they'll be evenly heated across their bottom more quickly (at least, compared to something of the same material, such as a cast iron skillet)&#xD;&#xA;&#xD;&#xA;More importantly, in my opinion, is that without the sides, you don't hold in moist air, so when cooking things like hash browns, you can get a better crust on 'em without steaming them." />
  <row Id="36548" PostHistoryTypeId="25" PostId="16203" RevisionGUID="0a017b7e-e601-4ec0-b84c-0b70147f3d75" CreationDate="2011-08-22T12:27:21.603" Comment="http://twitter.com/#!/StackCooking/status/105617050474516480" />
  <row Id="36549" PostHistoryTypeId="2" PostId="17038" RevisionGUID="f9973bce-6d55-4f23-b0f9-0dabc3814c8e" CreationDate="2011-08-22T13:25:22.590" UserId="296" Text="The sun's UV radiation breaks up the dye (color) molecules that make have stained your plastic. As they break down you no longer see the yellowing.&#xD;&#xA;&#xD;&#xA;This is why some plastics, paper, and other items with color fade over time when exposed to a lot of sunlight. " />
  <row Id="36550" PostHistoryTypeId="5" PostId="17038" RevisionGUID="d9f0a61e-a9a3-454b-b4d1-8ded86c4afb7" CreationDate="2011-08-22T13:31:43.203" UserId="296" Comment="added 41 characters in body" Text="The sun's UV radiation breaks up the dye (color) molecules that have stained your plastic. As the bonds in these molecules break down the color starts to fade and eventually may disappear.&#xD;&#xA;&#xD;&#xA;This is why some plastics, paper, and other items with color fade over time when exposed to a lot of sunlight. " />
  <row Id="36551" PostHistoryTypeId="2" PostId="17039" RevisionGUID="b9302d8e-1f62-42f1-a38a-c120afb1f3a6" CreationDate="2011-08-22T13:37:18.530" UserId="7082" Text="My guess is that you are using too many bold flavors that are getting confused in your palate when you eat them all at once. I would recommend retrying this (and other) dishes you make with 3 or 4 'flavorful' ingredients and seeing how that changes the end product. Look at traditional dishes from cuisines you like - an example would be a Greek spinach-feta pie. There are really only two bold flavors in that dish - feta and spinach. Another classic example is a basic margherita pizza - three flavors; mozzarella cheese, basil and tomato sauce (which counts as one bold flavor as opposed to each of it's component ingredients flavors). This isn't universally true, especially for things like stews that tend to have many flavors that cook down into each other, but for basic, experimental recipes I think it is a helpful rule of thumb." />
  <row Id="36552" PostHistoryTypeId="2" PostId="17040" RevisionGUID="33404f64-6532-4896-bdad-baf2e59115e7" CreationDate="2011-08-22T14:30:18.320" UserId="296" Text="You should be able to cut them, wrap them up, and freeze them to be baked and served the next day without a problem. " />
  <row Id="36553" PostHistoryTypeId="4" PostId="17035" RevisionGUID="359ab094-a153-491a-b80f-eeba58814571" CreationDate="2011-08-22T14:41:34.377" UserId="5600" Comment="&quot;strains&quot; --&gt; &quot;stains&quot;" Text="Removing turmeric stains from white plastic" />
  <row Id="36554" PostHistoryTypeId="2" PostId="17041" RevisionGUID="293a26ed-3b18-49d9-ab47-f92d144746d7" CreationDate="2011-08-22T14:45:10.933" UserId="6808" Text="You can absolutely freeze marinated meat - defrost in the refrigerator, and it will continue to marinate as it defrosts. I find that it usually takes about a day to defrost chicken breasts in the fridge.&#xD;&#xA;&#xD;&#xA;The meat is more of a concern than the type of marinade when it comes to freezing. Most marinades should be fine to freeze. However, if you're starting off with meat that was frozen, you may not want to refreeze it. There are a couple reasons for this:&#xD;&#xA;&#xD;&#xA;1) If the meat was frozen and NOT kept refrigerated (i.e., defrosted on the countertop or in the microwave), there's a chance that bacteria could start to grow in the meat, and freezing it again won't kill the bacteria. This isn't a problem if your meat is refrigerated and kept in an airtight container. The USDA has a quick guide on freezing, defrosting and refreezing [here][1].&#xD;&#xA;&#xD;&#xA;2) Texture may be affected if you refreeze meat. Most meat dries out a little in the process of freezing and defrosting, so doing this multiple times will probably affect the texture. When the ice crystals form in the meat, they  burst cells, which then lose juice when the meat is defrosted. The result is often mushier, less juicy meat.&#xD;&#xA;&#xD;&#xA;As a less scientific reason, the Food Network has recipes where they saw you can [freeze marinated chicken][2]. :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp#14&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/food-network-kitchens/marinated-chicken-breasts-recipe/index.html" />
  <row Id="36555" PostHistoryTypeId="2" PostId="17042" RevisionGUID="c3266e18-594c-46a5-be28-32ca6605906f" CreationDate="2011-08-22T14:55:51.540" UserId="641" Text="In my experience, mayonnaise smells like mayonnaise. I can't distinguish store bought from homemade by smell. It should be smelling more like vinegar, so maybe the brand you are using has a yeasty component." />
  <row Id="36556" PostHistoryTypeId="2" PostId="17043" RevisionGUID="9c1fbea3-dfc0-48f6-8d84-8772aa148481" CreationDate="2011-08-22T15:02:29.523" UserId="5600" Text="One of the most important things to consider when designing a dish is the *balance* of tastes in the dish: salty, sweet, sour, bitter, and umami.  Remember that [certain tastes can combine with each other to cancel each other out, enhance one another, and sometimes even create new tastes][1].  Here are three rules of thumb that should help:&#xD;&#xA;&#xD;&#xA;1. **Sweetness can complement and even suppress bitterness.**  As an example, [think of beer][2].&#xD;&#xA;2. **Saltiness, in general, enhances the other tastes, and can often be masked by them.**  Sweetness, for example, can suppress saltiness and, at the same time, saltiness can enhance sweetness.  That's why many baked confections contain salt.  Also, that's one reason why a classic pairing for salty feta cheese is sweet watermelon.&#xD;&#xA;3. **Sourness/acidity can make fatty foods seem less fatty.**  That's one reason why fatty meats are often served with vinegar-based sauces.&#xD;&#xA;&#xD;&#xA;In your specific case, here is what some of your ingredients contribute:&#xD;&#xA;&#xD;&#xA;* **Feta**: Salty.&#xD;&#xA;* **Onion**: Sweet.&#xD;&#xA;* **Mushrooms**: Umami.&#xD;&#xA;* **Spinach**: Bitter and slightly sweet.&#xD;&#xA;&#xD;&#xA;The other ingredients are mostly just adding flavor and texture, which may not be necessary in your case.  Also, keep in mind that the oil, feta, and tortillas (assuming you are using flour tortillas) all contain fat, so you may want to bump-up the sourness a bit.  Also, if you found that the spinach was too bitter, you could offset it by reducing the amount and perhaps caramelizing your onions a bit more to add sweetness.  You could also add some balsamic vinegar to your onions as they caramelize which will both make them sweeter and also add some acidity.&#xD;&#xA;&#xD;&#xA;As a final suggestion, make sure to write everything down!  That way, then next time you try this recipe you will know (1) how much of each ingredient you used before, and (2) what ingredients you'd like to alter.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16303/what-flavour-can-cut-through-salt/16304#16304&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/India_Pale_Ale" />
  <row Id="36557" PostHistoryTypeId="5" PostId="17043" RevisionGUID="a4e7a34a-b731-4f88-9986-85417954aa92" CreationDate="2011-08-22T15:09:37.857" UserId="5600" Comment="added 142 characters in body" Text="One of the most important things to consider when designing a dish is the *balance* of tastes in the dish: salty, sweet, sour, bitter, and umami.  Remember that [certain tastes can combine with each other to cancel each other out, enhance one another, and sometimes even create new tastes][1].  Here are three rules of thumb that should help:&#xD;&#xA;&#xD;&#xA;1. **Sweetness can complement and even suppress bitterness.**  As an example, [think of beer][2].&#xD;&#xA;2. **Saltiness, in general, enhances the other tastes, and can often be masked by them.**  Sweetness, for example, can suppress saltiness and, at the same time, saltiness can enhance sweetness.  That's why many baked confections contain salt.  Also, that's one reason why a classic pairing for salty feta cheese is sweet watermelon.&#xD;&#xA;3. **Sourness/acidity can make fatty foods seem less fatty.**  That's one reason why fatty meats are often served with vinegar-based sauces.&#xD;&#xA;&#xD;&#xA;It is important to think about what each ingredient contributes to the dish in terms of taste, flavor, texture, and color.  If two ingredients are serving the same purpose, then chances are you don't need one of them.  In your specific case, here is what some of your ingredients contribute in terms of taste:&#xD;&#xA;&#xD;&#xA;* **Feta**: Salty.&#xD;&#xA;* **Onion**: Sweet.&#xD;&#xA;* **Mushrooms**: Umami.&#xD;&#xA;* **Spinach**: Bitter and slightly sweet.&#xD;&#xA;&#xD;&#xA;The other ingredients are mostly just adding flavor and texture, which may not be necessary in your case.  Also, keep in mind that the oil, feta, and tortillas (assuming you are using flour tortillas) all contain fat, so you may want to bump-up the sourness a bit.  Also, if you found that the spinach was too bitter, you could offset it by reducing the amount and perhaps caramelizing your onions a bit more to add sweetness.  You could also add some balsamic vinegar to your onions as they caramelize which will both make them sweeter and also add some acidity.&#xD;&#xA;&#xD;&#xA;As a final suggestion, make sure to write everything down!  That way, then next time you try this recipe you will know (1) how much of each ingredient you used before, and (2) what ingredients you'd like to alter.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/16303/what-flavour-can-cut-through-salt/16304#16304&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/India_Pale_Ale" />
  <row Id="36558" PostHistoryTypeId="2" PostId="17044" RevisionGUID="7bac4515-6498-4ba0-b409-5dbe3d8c04a4" CreationDate="2011-08-22T15:15:30.620" UserId="7082" Text="The strongest smells in mayonnaise should be vinegar and egg. There shouldn't be any yeast, and therefore any yeast smell, so that is a bit concerning. I am not sure what might imitate a yeast smell.&#xD;&#xA;&#xD;&#xA;I don't know how to counter the smell since I am not sure what the origination of the smell is. Does it taste okay? Is the texture okay? I do find that homemade and store brand mayonnaises have pretty different smells in general." />
  <row Id="36559" PostHistoryTypeId="25" PostId="17035" RevisionGUID="1b5fc9fc-ff6e-4b04-83de-bb715b5f67f0" CreationDate="2011-08-22T15:27:21.963" Comment="http://twitter.com/#!/StackCooking/status/105662351080042496" />
  <row Id="36560" PostHistoryTypeId="5" PostId="17039" RevisionGUID="d4745802-0d82-4b9c-adf1-3f77b9a3502a" CreationDate="2011-08-22T17:34:40.457" UserId="7082" Comment="correcting my own spelling!" Text="My guess is that you are using too many bold flavors that are getting confused in your palate when you eat them all at once. I would recommend retrying this (and other) dishes you make with 3 or 4 'flavorful' ingredients and seeing how that changes the end product. Look at traditional dishes from cuisines you like - an example would be a Greek spinach-feta pie. There are really only two bold flavors in that dish - feta and spinach. Another classic example is a basic margherita pizza - three flavors; mozzarella cheese, basil and tomato sauce (which counts as one bold flavor as opposed to each of its component ingredients flavors). This isn't universally true, especially for things like stews that tend to have many flavors that cook down into each other, but for basic, experimental recipes I think it is a helpful rule of thumb." />
  <row Id="36561" PostHistoryTypeId="2" PostId="17045" RevisionGUID="f4916389-2bdb-41b7-aa37-9463d3d96711" CreationDate="2011-08-22T17:36:50.697" UserId="3737" Text="I'm baking cheesecake with pieces of pears, using rich shortcrust pastry. Problem is, during the baking, the pear juice is soaking the pastry. How could I avoid that?" />
  <row Id="36562" PostHistoryTypeId="1" PostId="17045" RevisionGUID="f4916389-2bdb-41b7-aa37-9463d3d96711" CreationDate="2011-08-22T17:36:50.697" UserId="3737" Text="Avoid pear juice soaking dough" />
  <row Id="36563" PostHistoryTypeId="3" PostId="17045" RevisionGUID="f4916389-2bdb-41b7-aa37-9463d3d96711" CreationDate="2011-08-22T17:36:50.697" UserId="3737" Text="&lt;baking&gt;&lt;cake&gt;&lt;pastry&gt;&lt;juice&gt;&lt;soaking&gt;" />
  <row Id="36564" PostHistoryTypeId="5" PostId="5273" RevisionGUID="f7c71eac-c9a3-454c-b6bd-6708ff5053f8" CreationDate="2011-08-22T17:37:00.143" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="What is the purpose of dry ingredients (esp. with flour)?&#xD;&#xA;&#xD;&#xA;I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff. What's the real reason? When does one still need to do this?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;**Edit:** Although I accepted one answer, if I could I would have accepted both of the top 2. They're both excellent answers." />
  <row Id="36565" PostHistoryTypeId="4" PostId="5273" RevisionGUID="f7c71eac-c9a3-454c-b6bd-6708ff5053f8" CreationDate="2011-08-22T17:37:00.143" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="What is the purpose of sifting dry ingredients?" />
  <row Id="36566" PostHistoryTypeId="24" PostId="5273" RevisionGUID="f7c71eac-c9a3-454c-b6bd-6708ff5053f8" CreationDate="2011-08-22T17:37:00.143" Comment="Proposed by 1685 approved by 1259 edit id of 289" />
  <row Id="36567" PostHistoryTypeId="5" PostId="12222" RevisionGUID="475b4497-ef19-467a-beb7-84e39a506fea" CreationDate="2011-08-22T17:37:03.827" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="I live in the tropics and every icing that I've used melts on the cake if it is not refrigerated. Is there any icing at all that will stay stiff once I ice the cake with it? I would like to be able to pipe borders, etc without the icing just melting off the cake. Traditional butter-cream and royal icings just don't work.  " />
  <row Id="36568" PostHistoryTypeId="4" PostId="12222" RevisionGUID="475b4497-ef19-467a-beb7-84e39a506fea" CreationDate="2011-08-22T17:37:03.827" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="What icing will stay stiff (even in tropical heat) after the cake has been decorated?" />
  <row Id="36569" PostHistoryTypeId="24" PostId="12222" RevisionGUID="475b4497-ef19-467a-beb7-84e39a506fea" CreationDate="2011-08-22T17:37:03.827" Comment="Proposed by 1685 approved by 1259 edit id of 288" />
  <row Id="36570" PostHistoryTypeId="2" PostId="17046" RevisionGUID="2f908602-38b5-4d21-9033-5ece3f3e15ec" CreationDate="2011-08-22T17:41:09.820" UserId="1685" Text="You can hold your hand over the heat source, and count how many seconds pass before you have to pull your hand away from the heat.  This is often done to gauge the heat of a grill.  " />
  <row Id="36571" PostHistoryTypeId="2" PostId="17047" RevisionGUID="30939bbe-c72a-4e71-8234-b435e521d551" CreationDate="2011-08-22T18:19:22.707" UserId="7153" Text="I left fully cooked lasagna out on the counter all night . My house is 72 degrees . Is it safe to reheat and eat?" />
  <row Id="36572" PostHistoryTypeId="1" PostId="17047" RevisionGUID="30939bbe-c72a-4e71-8234-b435e521d551" CreationDate="2011-08-22T18:19:22.707" UserId="7153" Text="I left fully cooked lasagna out all night" />
  <row Id="36573" PostHistoryTypeId="3" PostId="17047" RevisionGUID="30939bbe-c72a-4e71-8234-b435e521d551" CreationDate="2011-08-22T18:19:22.707" UserId="7153" Text="&lt;food-safety&gt;" />
  <row Id="36574" PostHistoryTypeId="25" PostId="17031" RevisionGUID="ee92fd26-d24f-413e-9012-a85989fe6993" CreationDate="2011-08-22T18:27:22.803" Comment="http://twitter.com/#!/StackCooking/status/105707651593273344" />
  <row Id="36575" PostHistoryTypeId="2" PostId="17048" RevisionGUID="975b217f-4459-4509-971f-e9653926cc2a" CreationDate="2011-08-22T18:29:47.090" UserId="3401" Text="It's fine.  I've done this before and had no issues.  " />
  <row Id="36576" PostHistoryTypeId="2" PostId="17049" RevisionGUID="9534170e-6489-4c23-865d-9819c2e2fae4" CreationDate="2011-08-22T18:35:19.827" UserId="982" Text="If by reheat you mean get the internal temperature up over 140F for more than 10 minutes (and it won't really taste &quot;hot&quot; until you do so), then it's totally fine, provided that it was fully cooked originally.&#xD;&#xA;&#xD;&#xA;That said, if you cooked it fully originally, unless there's something a little funky about your ingredients, you're probably fine to eat it cold right now. Of course &quot;probably&quot; is very different than definitely.&#xD;&#xA;&#xD;&#xA;Hence, 140F if you wish to be sure. Alternately, touching 165F would be plenty; don't even have to wait the ten minutes." />
  <row Id="36577" PostHistoryTypeId="2" PostId="17050" RevisionGUID="d921f080-f8bd-4001-9f1c-9e091744ff6b" CreationDate="2011-08-22T18:37:18.673" UserId="982" Text="I'm with KatieK. That said, this 'how hot' can be mysterious for Professionals as well. &#xD;&#xA;&#xD;&#xA;In &quot;Seven Fires, the Argentine way of Grilling,&quot; a book about cooking on open flame heat (outside mostly), the author mentions traveling around to a bunch of Argentine steak places to time and measure what the chefs did mostly by touch and feel.&#xD;&#xA;&#xD;&#xA;So, even for a pro, getting it just right takes a lot of time and experience. If you're persnickety, maybe you should get an infra-red thermometer.&#xD;&#xA;" />
  <row Id="36578" PostHistoryTypeId="2" PostId="17051" RevisionGUID="39287e3a-f25c-427a-b546-6c5f6c4f8f95" CreationDate="2011-08-22T18:45:07.183" UserId="982" Text="There's a little bit of information at this post:&#xD;&#xA;http://cooking.stackexchange.com/questions/2642/what-do-i-need-to-know-about-temperature-and-food-safety/2643#2643&#xD;&#xA;&#xD;&#xA;In brief, to be certain, test with thermometer that it's over 140F and has been for 10 minutes (hence the 150F or so suggestions here). &#xD;&#xA;&#xD;&#xA;That said, the inside of your bird probably shouldn't be getting that hot; cook the bird to desired doneness, the apple is a sideshow item." />
  <row Id="36579" PostHistoryTypeId="4" PostId="1" RevisionGUID="b27e5377-7803-4d51-8ef1-1734c9c87622" CreationDate="2011-08-22T18:45:35.903" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="How can I get chewy chocolate chip cookies?" />
  <row Id="36580" PostHistoryTypeId="24" PostId="1" RevisionGUID="b27e5377-7803-4d51-8ef1-1734c9c87622" CreationDate="2011-08-22T18:45:35.903" Comment="Proposed by 1685 approved by 1259 edit id of 290" />
  <row Id="36581" PostHistoryTypeId="5" PostId="6" RevisionGUID="4e35d554-43f7-4739-b49e-f6e901619a53" CreationDate="2011-08-22T18:45:47.760" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?&#xD;&#xA;&#xD;&#xA;I know it is used mainly for looks rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for looks but there must be something about the taste otherwise it would call for parsley within the sauce as well.&#xD;&#xA;&#xD;&#xA;**Update**&#xD;&#xA;&#xD;&#xA;Most of the suggested substitutes so far have proven difficult to find in some parts of the world. e.g. Southeast Asia.  &#xD;&#xA;&#xD;&#xA;Could those with regional knowledge for this and other regions provide more suggestions?" />
  <row Id="36582" PostHistoryTypeId="4" PostId="6" RevisionGUID="4e35d554-43f7-4739-b49e-f6e901619a53" CreationDate="2011-08-22T18:45:47.760" UserId="1685" Comment="Clarified title (now reflects content of question), tidied up question." Text="What ingredients (available in specific regions) can I substitue for parsley?" />
  <row Id="36583" PostHistoryTypeId="24" PostId="6" RevisionGUID="4e35d554-43f7-4739-b49e-f6e901619a53" CreationDate="2011-08-22T18:45:47.760" Comment="Proposed by 1685 approved by 1259 edit id of 291" />
  <row Id="36584" PostHistoryTypeId="4" PostId="57" RevisionGUID="771413ca-7775-4719-a114-04ee097a8d3c" CreationDate="2011-08-22T18:45:58.727" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="How does a splash of vinegar help when poaching eggs?" />
  <row Id="36585" PostHistoryTypeId="24" PostId="57" RevisionGUID="771413ca-7775-4719-a114-04ee097a8d3c" CreationDate="2011-08-22T18:45:58.727" Comment="Proposed by 1685 approved by 1259 edit id of 292" />
  <row Id="36586" PostHistoryTypeId="2" PostId="17052" RevisionGUID="9fe1683c-03aa-4bb9-ac27-7d16de9cb7fa" CreationDate="2011-08-22T20:57:18.847" UserId="218" Text="Whenever you're worried about something crisp being made soggy by something moist, the answer is usually fat. Brush the crust with butter or oil before you add the pears, and the oil will slow the absorption of water.&#xD;&#xA;&#xD;&#xA;Alternately, dry out your pears. Cook them a bit. Roll them in sugar to dry them out some.&#xD;&#xA;&#xD;&#xA;I'm surprised the pear juice is making it through the cheesecake batter. Usually that stuff keeps the liquids locked up tight. Maybe try a drier cheesecake, or one with a bit more egg?&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36588" PostHistoryTypeId="25" PostId="17032" RevisionGUID="53940a34-1bf9-4688-918e-acb6971ad5fe" CreationDate="2011-08-22T21:27:23.960" Comment="http://twitter.com/#!/StackCooking/status/105752955654905856" />
  <row Id="36589" PostHistoryTypeId="2" PostId="17054" RevisionGUID="940caa97-8cb3-4043-8f90-ea15babf1f66" CreationDate="2011-08-22T21:42:24.933" UserId="1393" Text="Throw this out. The general rule of thumb is that food that isn't otherwise preserved (through  large quantities of acid or sugar for example) must not be in the danger zone from 40-140 degrees Fahrenheit for more than 2 hours. In practice this is an oversimplification - see the incredible and incredibly detailed food safety section in [Modernist Cuisine][1] for the whole story. Overnight is way too long. It is quite possible for bacteria to have multiplied and secreted toxins which are heat stable. E. Coli and Staph. Aureus both do this, for example. Reheating will not make this safe. It isn't worth making yourself or your family horribly ill. Order pizza.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://amzn.to/mTATHr" />
  <row Id="36590" PostHistoryTypeId="5" PostId="6" RevisionGUID="79b86d2c-02b3-427f-8456-aa3844dd28fb" CreationDate="2011-08-22T23:41:52.213" UserId="41" Comment="deleted 50 characters in body; edited title" Text="I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there something else (ex another dried herb) that I can use instead of parsley?&#xD;&#xA;&#xD;&#xA;I know it is used mainly for looks rather than taste but I have a pasta recipe that calls for 2 tablespoons of parsley in the sauce and then another 2 tablespoons on top when it is done. I know the parsley on top is more for looks but there must be something about the taste otherwise it would call for parsley within the sauce as well.&#xD;&#xA;&#xD;&#xA;I would especially like to hear about substitutes available in Southeast Asia and other parts of the world where the obvious answers (such as cilantro) are not widely available." />
  <row Id="36591" PostHistoryTypeId="4" PostId="6" RevisionGUID="79b86d2c-02b3-427f-8456-aa3844dd28fb" CreationDate="2011-08-22T23:41:52.213" UserId="41" Comment="deleted 50 characters in body; edited title" Text="What ingredients (available in specific regions) can I substitute for parsley?" />
  <row Id="36592" PostHistoryTypeId="5" PostId="5273" RevisionGUID="87943618-c006-42a3-8d9c-eb6cfe102840" CreationDate="2011-08-22T23:43:37.297" UserId="41" Comment="deleted 128 characters in body; edited tags" Text="What is the purpose of sifting dry ingredients (esp. with flour)?&#xD;&#xA;&#xD;&#xA;I heard in one place that it was because this is the best way to mix them well. I heard somewhere else that this is a carry-over from when flour used to still contain some chaff. What's the real reason? When does one still need to do this?" />
  <row Id="36593" PostHistoryTypeId="6" PostId="5273" RevisionGUID="87943618-c006-42a3-8d9c-eb6cfe102840" CreationDate="2011-08-22T23:43:37.297" UserId="41" Comment="deleted 128 characters in body; edited tags" Text="&lt;flour&gt;&lt;mixing&gt;&lt;sifting&gt;" />
  <row Id="36594" PostHistoryTypeId="6" PostId="17031" RevisionGUID="27954dd0-69ab-4fc7-9293-a16e953cad9f" CreationDate="2011-08-22T23:44:09.697" UserId="41" Comment="edited tags" Text="&lt;flavor&gt;" />
  <row Id="36595" PostHistoryTypeId="6" PostId="1" RevisionGUID="25e87274-94eb-44f2-a135-4c81792782b1" CreationDate="2011-08-22T23:44:41.317" UserId="41" Comment="edited tags" Text="&lt;baking&gt;&lt;cookies&gt;&lt;texture&gt;" />
  <row Id="36596" PostHistoryTypeId="2" PostId="17055" RevisionGUID="e94bfdfe-6001-4466-8400-cd709c0098ca" CreationDate="2011-08-23T00:10:04.220" UserId="2173" Text="In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new.&#xD;&#xA;&#xD;&#xA;Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor.&#xD;&#xA;&#xD;&#xA;We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to.&#xD;&#xA;&#xD;&#xA;Thanks!" />
  <row Id="36597" PostHistoryTypeId="1" PostId="17055" RevisionGUID="e94bfdfe-6001-4466-8400-cd709c0098ca" CreationDate="2011-08-23T00:10:04.220" UserId="2173" Text="How to make central/south american arroz con pollo" />
  <row Id="36598" PostHistoryTypeId="3" PostId="17055" RevisionGUID="e94bfdfe-6001-4466-8400-cd709c0098ca" CreationDate="2011-08-23T00:10:04.220" UserId="2173" Text="&lt;chicken&gt;&lt;rice&gt;" />
  <row Id="36599" PostHistoryTypeId="5" PostId="17041" RevisionGUID="56173fbf-618e-498a-9277-c546894f2b2c" CreationDate="2011-08-23T00:19:45.877" UserId="6808" Comment="added 80 characters in body" Text="You can absolutely freeze marinated meat - defrost in the refrigerator, and it will continue to marinate as it defrosts. I find that it usually takes about a day to defrost chicken breasts in the fridge.&#xD;&#xA;&#xD;&#xA;The meat is more of a concern than the type of marinade when it comes to freezing. Most marinades should be fine to freeze. However, if you're starting off with meat that was frozen, you may not want to refreeze it. There are a couple reasons for this:&#xD;&#xA;&#xD;&#xA;1) If the meat was frozen and NOT kept refrigerated (i.e., defrosted on the countertop or in the microwave), there's a chance that bacteria could start to grow in the meat, and freezing it again won't kill the bacteria. This isn't a problem if your meat is refrigerated and kept in an airtight container. The USDA has a quick guide on freezing, defrosting and refreezing [here][1].&#xD;&#xA;&#xD;&#xA;2) Texture may be affected if you refreeze meat. Most meat dries out a little in the process of freezing and defrosting, so doing this multiple times will probably affect the texture. When the ice crystals form in the meat, they  burst cells, which then lose juice when the meat is defrosted. The result is often mushier, less juicy meat.&#xD;&#xA;&#xD;&#xA;As a less scientific reason, the Food Network has recipes where they say you can [freeze marinated chicken][2]. Sometimes, if it's good enough for the Food Network, it's good enough for me... :)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/focus_on_freezing/index.asp#14&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/food-network-kitchens/marinated-chicken-breasts-recipe/index.html" />
  <row Id="36600" PostHistoryTypeId="2" PostId="17056" RevisionGUID="75e7ffa6-07f5-4d0c-8482-ff94776aa24e" CreationDate="2011-08-23T00:24:14.093" UserId="41" Text="[Federal food safety guidelines][1] advise against leaving food in the &quot;danger zone&quot; (4-60° C / 40-140° F) for more than 2 cumulative hours.  However, not all food needs refrigeration; some obvious examples are bread, peanut butter, unpeeled potatoes or onions, even some pastries such as fruit pies.&#xD;&#xA;&#xD;&#xA;How do I know if a particular food is immune to this danger zone and thus safe to store for several hours or days at room temperature? What about longer-term storage?&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;*Note to answerers - this is intended to be a &quot;canonical&quot; or &quot;reference&quot; question on food safety. **Please do not answer unless you can support it with a trusted source.** General guidelines are also preferred over a list of specific foods.*&lt;/sub&gt;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.fsis.usda.gov/factsheets/Danger_Zone/index.asp" />
  <row Id="36601" PostHistoryTypeId="1" PostId="17056" RevisionGUID="75e7ffa6-07f5-4d0c-8482-ff94776aa24e" CreationDate="2011-08-23T00:24:14.093" UserId="41" Text="What types of food are safe for short-term room-temperature storage?" />
  <row Id="36602" PostHistoryTypeId="3" PostId="17056" RevisionGUID="75e7ffa6-07f5-4d0c-8482-ff94776aa24e" CreationDate="2011-08-23T00:24:14.093" UserId="41" Text="&lt;food-safety&gt;" />
  <row Id="36603" PostHistoryTypeId="2" PostId="17057" RevisionGUID="d52c7f85-bad5-4e29-bc4c-d2b1f0c72a63" CreationDate="2011-08-23T00:29:13.123" UserId="7156" Text="I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've spotted some recipes that say to use 1/2 a teaspoon and they state that this is about equal to 1gram. But my jar of saffron is a lot more than 1/2 a teaspoon." />
  <row Id="36604" PostHistoryTypeId="1" PostId="17057" RevisionGUID="d52c7f85-bad5-4e29-bc4c-d2b1f0c72a63" CreationDate="2011-08-23T00:29:13.123" UserId="7156" Text="How much Saffron to use?" />
  <row Id="36605" PostHistoryTypeId="3" PostId="17057" RevisionGUID="d52c7f85-bad5-4e29-bc4c-d2b1f0c72a63" CreationDate="2011-08-23T00:29:13.123" UserId="7156" Text="&lt;recipe&gt;&lt;paella&gt;&lt;saffron&gt;" />
  <row Id="36606" PostHistoryTypeId="6" PostId="17057" RevisionGUID="e985b360-5042-4e2d-aed6-724cf5fa44ba" CreationDate="2011-08-23T00:30:16.360" UserId="41" Comment="edited tags" Text="&lt;spices&gt;&lt;spanish-cuisine&gt;&lt;paella&gt;&lt;saffron&gt;" />
  <row Id="36607" PostHistoryTypeId="2" PostId="17058" RevisionGUID="eb23ef38-7583-4efb-ad9a-b889bd702b1b" CreationDate="2011-08-23T02:39:36.067" UserId="7157" Text="I think these ratios are pretty good although there's usually quite a bit of tolerance to these numbers. As to Raisins , I agree and count them as sugar for the purposes of the ratio" />
  <row Id="36608" PostHistoryTypeId="6" PostId="16788" RevisionGUID="53fcc14b-22eb-41a2-907a-d8ceff29bd9c" CreationDate="2011-08-23T03:21:07.980" UserId="4777" Comment="edited tags" Text="&lt;food-safety&gt;&lt;tea&gt;" />
  <row Id="36609" PostHistoryTypeId="5" PostId="17032" RevisionGUID="199e0a3b-ab80-4668-8d6d-4a3511057abd" CreationDate="2011-08-23T03:22:30.583" UserId="1887" Comment="Added a link to Wikipedia for those of us who are not immediately familiar with &quot;palmiers&quot;" Text="I want to make [palmiers][1] and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Palmier" />
  <row Id="36610" PostHistoryTypeId="25" PostId="17056" RevisionGUID="d8685ceb-b7b9-4e21-84b0-8a3d55992a41" CreationDate="2011-08-23T03:27:24.067" Comment="http://twitter.com/#!/StackCooking/status/105843551082004480" />
  <row Id="36611" PostHistoryTypeId="2" PostId="17059" RevisionGUID="b0e672e4-6fda-4ba1-9d3f-9098240a565a" CreationDate="2011-08-23T03:48:43.787" UserId="201" Text="There are a few factors that make it pretty easy to gauge heat:&#xD;&#xA;&#xD;&#xA;1. Splash a few drops of cold water in a dry pan on an element.  If it bounces on the surface with a great fuss of noise, it's *hot* (medium-high).  Oil in a pan like this will smoke quickly, and is perfect for browning as adding ingredients will quickly drop the heat. Do not leave your hardware at this heat for long without adding anything to the pan.&#xD;&#xA;&#xD;&#xA;2. Place your hand 3-4 inches over your grill or pan. If a few seconds become uncomfortable, it's above 400/450. If you can stand more seconds, it's 350ish.  And if it's comfortable it's probably not warm enough. I don't start grilling until my girl is closer to 600F (very obvious in a second or two).&#xD;&#xA;&#xD;&#xA;3. If you have oil in a pan, look at the texture of the oil. If it's thick, it's still cool. You'll see it start to thin out and spread around (the oil will look very active); this is oil quickly warming.  As soon as the oil is at it's thinest it's hot.  When it starts to smoke, it's at the upper edge of it's heat range (add food quickly, or remove from heat). The texture of oil is quite neat to watch as it heats.&#xD;&#xA;&#xD;&#xA;4. If you're deep frying, you'll see the texture change from #3.  As well, you can drop a tiny drop of water in the oil.  If it makes a fuss and starts to spit, the oil is above 350. The more fuss, the closer it 375 it is. Note that using too much water is dangerous, so you can alternatively try a small portion of the food you're frying. No bubbles means it's too cold." />
  <row Id="36612" PostHistoryTypeId="5" PostId="17055" RevisionGUID="620260ea-2d54-474f-9aa5-5db42eb69127" CreationDate="2011-08-23T12:16:20.040" UserId="2173" Comment="added 243 characters in body" Text="In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new.&#xD;&#xA;&#xD;&#xA;Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor.&#xD;&#xA;&#xD;&#xA;We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to.&#xD;&#xA;&#xD;&#xA;Thanks!&#xD;&#xA;&#xD;&#xA;Edit:&#xD;&#xA;To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south america, not a specific recipe, rather the variety of ways this dish is seasoned when made without a tomato base" />
  <row Id="36614" PostHistoryTypeId="2" PostId="17061" RevisionGUID="766fa6e7-0bf3-4243-bf44-cfb12be04ff8" CreationDate="2011-08-23T13:01:58.450" UserId="296" Text="One gram does seem like too much saffron. From what I've seen, most recipes call for 1 pinch to 1/2 teaspoon of saffron.&#xD;&#xA;&#xD;&#xA;&gt; To make a pound of saffron, over two hundred thousand stigmas from&#xD;&#xA;&gt; crocus sativus flowers must be harvested by hand.  That's why saffron&#xD;&#xA;&gt; is the world's most expensive spice, and also why so there are so many&#xD;&#xA;&gt; fakes on the market.  Fortunately, a little of the good stuff goes a&#xD;&#xA;&gt; long way--it only takes a few threads to add saffron's distinct yellow&#xD;&#xA;&gt; color and earthy aroma to a family meal of paella or bouillabaisse.&#xD;&#xA;&gt; &#xD;&#xA;&gt; *foodsubs.com*" />
  <row Id="36615" PostHistoryTypeId="2" PostId="17062" RevisionGUID="e8692173-fc28-4209-b2ca-50660223966c" CreationDate="2011-08-23T13:17:10.867" UserId="6143" Text="I grew up on a farm, and when it was sunny, my grandma always placed the bowl containing the dough, covered with a damp towel, into a sunny window. That's the method I've been using for a long time, works without problems for me. Putting it in a warm oven may be your best bet if the sun's not shining or you're in a hurry." />
  <row Id="36616" PostHistoryTypeId="6" PostId="16602" RevisionGUID="9be476dd-dff4-4e76-8b92-7d71493a1f5b" CreationDate="2011-08-23T13:21:59.750" UserId="6143" Comment="tags" Text="&lt;blender&gt;&lt;salad-dressing&gt;&lt;color&gt;" />
  <row Id="36617" PostHistoryTypeId="5" PostId="10316" RevisionGUID="32fb6022-eb48-4118-a3e3-2223a28cbd7e" CreationDate="2011-08-23T13:36:40.987" UserId="1229" Comment="added the temperature in Fahrenheit" Text="Optimal yeast growth happens at around 37 degrees Celsius (98.6 degrees Fahrenheit), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active, which is why you'll sometimes see recipes call over overnight rests in the fridge, where activity slows or stops. Yeast dies at anything above 50 C (122 F).&#xD;&#xA;&#xD;&#xA;The important thing is knowing the temperature and, if you're really particular, the humidity in the air around your proof. This information is used for the sake of timing consistency, more than anything else." />
  <row Id="36618" PostHistoryTypeId="5" PostId="17055" RevisionGUID="1f55d058-e8d6-48d1-8aca-14e8729464a7" CreationDate="2011-08-23T13:40:30.453" UserId="1229" Comment="added 4 characters in body; edited title" Text="In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious _arroz con pollo_. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new.&#xD;&#xA;&#xD;&#xA;Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor.&#xD;&#xA;&#xD;&#xA;We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to.&#xD;&#xA;&#xD;&#xA;To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south America, not a specific recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base." />
  <row Id="36619" PostHistoryTypeId="4" PostId="17055" RevisionGUID="1f55d058-e8d6-48d1-8aca-14e8729464a7" CreationDate="2011-08-23T13:40:30.453" UserId="1229" Comment="added 4 characters in body; edited title" Text="How to make central/south american &quot;arroz con pollo&quot;" />
  <row Id="36620" PostHistoryTypeId="5" PostId="17030" RevisionGUID="b47ff899-2637-4de7-8adc-a93ea2688d68" CreationDate="2011-08-23T13:43:16.020" UserId="1229" Comment="deleted 13 characters in body; edited tags; edited title" Text="Today for the first time, I tested classic egg mayonnaise.&#xD;&#xA;All I can say that it smelled strongly like yeast! &#xD;&#xA;&#xD;&#xA;Is there a way to get rid of that smell? Do mayonnaise in general have that smell?&#xD;&#xA;&#xD;&#xA;Enlighten please." />
  <row Id="36621" PostHistoryTypeId="4" PostId="17030" RevisionGUID="b47ff899-2637-4de7-8adc-a93ea2688d68" CreationDate="2011-08-23T13:43:16.020" UserId="1229" Comment="deleted 13 characters in body; edited tags; edited title" Text="How do I get rid of mayonnaise smell?" />
  <row Id="36622" PostHistoryTypeId="6" PostId="17030" RevisionGUID="b47ff899-2637-4de7-8adc-a93ea2688d68" CreationDate="2011-08-23T13:43:16.020" UserId="1229" Comment="deleted 13 characters in body; edited tags; edited title" Text="&lt;mayonnaise&gt;&lt;smell&gt;" />
  <row Id="36623" PostHistoryTypeId="5" PostId="17047" RevisionGUID="7b162893-e51c-4b93-8f3e-8beaf4403834" CreationDate="2011-08-23T14:11:04.917" UserId="1229" Comment="reported the temperature in Fahrenheit and Celsius" Text="I left fully cooked lasagna out on the counter all night. My house is 72 degrees Fahrenheit (22 degrees Celsius). Is it safe to reheat and eat?" />
  <row Id="36624" PostHistoryTypeId="5" PostId="17045" RevisionGUID="0a9759df-8686-4c3f-8123-3560e125da02" CreationDate="2011-08-23T14:12:25.350" UserId="1229" Comment="added 11 characters in body" Text="I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How could I avoid that?" />
  <row Id="36625" PostHistoryTypeId="2" PostId="17063" RevisionGUID="ef4d7eae-4376-4f20-acf4-0d552c4f4015" CreationDate="2011-08-23T14:25:26.080" UserId="4777" Text="Err on the side of caution. Too much saffron can be overwhelming to the point that it will destroy the dish. " />
  <row Id="36626" PostHistoryTypeId="2" PostId="17064" RevisionGUID="f21d4c21-6486-489a-91c9-50640e2a9991" CreationDate="2011-08-23T14:28:09.787" UserId="7082" Text="I do not think your problem is an emulsifier that you are missing, I think it's just basic temperature and technique 'issues'.&#xD;&#xA;&#xD;&#xA;Firstly, you will get a better result if you use a liquid chocolate syrup. It's like adding granulated sugar to an iced coffee - it will sweeten the cold liquid a bit, but most of the grains will just get wet and clump together at the bottom and not mix together. That's why using a simple syrup is a better idea, because the solid elements (sugar) have already been incorporated into a liquid form so the cold temperature won't be a detriment to mixing.&#xD;&#xA;&#xD;&#xA;However, if you really want to keep using (or not waste) your existing cocoa, you have a few options. You can make a slurry of the cocoa powder. Get a container that can be sealed well and add maybe a teaspoon of the cocoa mix to 3 or 4 tablespoons of milk and shake it vigorously. Once it is well mixed, you can add more cocoa, and more milk as needed to keep it totally liquid. After it is fully incorporated, stir it into the rest of your milk and it should mix completely. &#xD;&#xA;&#xD;&#xA;This other method may not work for cold milk, but it is how I make smooth hot cocoa without having to make a slurry. I take a good quality cocoa and put it in a small bowl and then add granulated sugar - the ratio isn't vital (and I like a sweet, very chocolatey cocoa), but it does have to be enough sugar to fully incorporate with the smooth, powdery cocoa. Basically I am looking to use the grains of sugar to break up the potential clumps of cocoa by having the mixture as thoroughly incorporated as possible, and then stirring very thoroughly as well. I prefer glass mugs so that I can see that I've gotten all that's fallen to the bottom. &#xD;&#xA;&#xD;&#xA;I hope this helps." />
  <row Id="36629" PostHistoryTypeId="25" PostId="17057" RevisionGUID="8a5b839b-323e-4c04-9076-9a5d0d92ea93" CreationDate="2011-08-23T15:27:24.913" Comment="http://twitter.com/#!/StackCooking/status/106024748617711616" />
  <row Id="36630" PostHistoryTypeId="2" PostId="17065" RevisionGUID="bdec0ab9-1360-467e-9f3b-05c90ca0d6d6" CreationDate="2011-08-23T15:42:54.503" UserId="6808" Text="I think Carmi's answer is a pretty good theory for the differences between Indian and Chinese restaurants. It makes sense to me that labor- and time-intensive Indian cooking makes Indian restaurants more expensive than quick-cooking Chinese ones. To add on to that, I'm wondering if the number of different spices and their costs plays a role, too. &#xD;&#xA;&#xD;&#xA;Like Carmi, I haven't done any proper cost comparisons between the two, but I do cook a decent amount of Indian food. In my experiences, Indian dishes require a larger number of spices than many Chinese dishes do, and those spices tend to be more expensive. For example, an Indian curry might include cumin, coriander, turmeric, asafoetida, garlic, chiles, cilantro, nuts (almond or cashew) AND ginger. Having to purchase all thoses spices costs me a lot more than making a Chinese dish with a pre-made [5-spice powder][1] combined with soy sauce.&#xD;&#xA;&#xD;&#xA;Some Indian food requires spices that are pretty expensive to get (at least in the US): saffron, fenugreek and cardamom, for example, are pricey. You don't typically see those in Chinese cooking, but they appear fairly regularly in Indian food.&#xD;&#xA;&#xD;&#xA;All of that being said, I do think that local economies play a large role. There are Chinese restaurants everywhere in New York City, but Indian restaurants are less common and more expensive. However, where I grew up in Massachusetts, there were almost as many Indian restaurants as Chinese, and I can get lunch at a new Indian place there for less than $5. Not sure there is a definitive answer for your question.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Five-spice_powder" />
  <row Id="36631" PostHistoryTypeId="2" PostId="17066" RevisionGUID="070dc440-e83b-4a11-a5ff-97dfbff73cbb" CreationDate="2011-08-23T15:46:55.370" UserId="6808" Text="If I'm not serving them right away, I like to double-fry them to make the pakoras nice and crispy. I'd then follow James Barrie's suggestion and keep them in the oven, wrapped in aluminum foil - might bump up the heat to around 150 deg C though." />
  <row Id="36632" PostHistoryTypeId="2" PostId="17067" RevisionGUID="678cff85-3250-46bc-b36b-c48cfecfec1a" CreationDate="2011-08-23T16:41:26.163" UserId="6421" Text="A preventative, and possibly a short-term cure, can be found in the prepper community.  They like to store large quantities of bulk food in 5-gallon buckets (with lids).  One of the methods they use to preserve bulk wheat is to store the grains in the bucket, place a chunk or two of dry ice in the grain, and place (not seal) the lid on top.  The ice will sublimate, and slowly fill the bucket with CO2, forcing the lighter O2 out of the top.  Eventually, the bucket will be full of non-oxygenated air, and the beetles will have a hard time propagating inside your food stores.  After a period of time, press down on the lid to seal it tight.&#xD;&#xA;&#xD;&#xA;Combine this with the poor-college student's post about sorting out the wheat from the asphyxiated bugs, and you should have some critter-free storage.  This does not help too much with eggs, until they hatch - and definitely does not do anything about their droppings.  But between the sealed bucket, and lack of O2 inside - this should limit further infestation with bugs." />
  <row Id="36633" PostHistoryTypeId="2" PostId="17068" RevisionGUID="28b2d6d5-c705-419d-a581-2fa56e119994" CreationDate="2011-08-23T17:42:11.157" UserId="218" Text="Pie is a good example: fruit pie tends to keep for a good while at room temperature. I have found many sites which stridently claim this not to be the case, and many grocery stores that leave their bakery pies at room temp for about three days (even psycho &lt;a href=&quot;http://www.canfightbac.org/cpcfse/en/cookwell/ask/left_out_fridge/&quot;&gt;Mrs. Cookwell&lt;/a&gt; says 2 days is fine). I'm siding with the grocery stores. Nut pies tend to last longer still, because they're drier: the presence of dairy and eggs is counteracted by the higher concentration of sugar.&#xD;&#xA;&#xD;&#xA;Likewise cake, though it can vary depending on your frosting...The more things besides fat and sugar in your frosting, the more it needs to be refrigerated. In most cases cake will stay edible longer than you'd want to eat it. Again, grocery stores only bother to refrigerate decorated cakes, or ones with cream cheese icing.&#xD;&#xA;&#xD;&#xA;Most store bought condiments are fine at room temperature. Obviously not mayonnaise, or anything creamy, but ketchup, mustard, A-1, worstershire...They last a good long time unrefrigerated. Likewise soy sauce, fish sauce, and some of the more popular asian condiments.&#xD;&#xA;&#xD;&#xA;I've never seen a pepper sauce (e.g. Tabasco) that needs refrigeration, and they'll last for years, though the color starts going off after a while.&#xD;&#xA;&#xD;&#xA;There is no bacterial risk to leaving fruits and vegetables out, but this will dramatically increase the rate of spoilage. The exceptions are root vegetables, and bananas. Root vegetables will last a long time in a cool dark place, so just lump 'em in your garage if you're not going to eat them in the next week or two. And bananas will go south at the same rate regardless (though you can freeze them for future banana bread).&#xD;&#xA;&#xD;&#xA;Fresh eggs (like, straight from the chicken) will last a couple of weeks without refrigeration (make sure they're not fertilized, or you may wake up to find baby chickens in your kitchen). The rule of thumb is &quot;Every day unrefrigerated is like 5 days refrigerated.&quot; Once eggs are cracked, you should use them immediately.&#xD;&#xA;&#xD;&#xA;I'd trust store bought eggs left out on the counter to eat, though its not good to let refrigerated eggs get warm again. Eggs have a wide array of natural antimicrobial tendencies, though the processing store bought eggs go through removes some of this. (&lt;a href=&quot;http://www.helpwithcooking.com/egg-guide/buying-storing-eggs.html&quot;&gt;citation&lt;/a&gt;). An easy way to test for *internal* contamination is to see if the egg floats in water. If it floats, toss it.&#xD;&#xA;&#xD;&#xA;Bacon grease keeps a long time unrefrigerated, as does any sort of fat really, as long as it's strained and filtered. With fats you're more worried about them going rancid, which is a function of light and air (its a type of oxidation), so store your fat in a dark place, in a sealed container. (&lt;a href=&quot;http://books.google.com/books?id=KPi6XkazZYIC&amp;pg=PA348&amp;lpg=PA348&amp;dq=spoilage+rate+for+bacon+grease&amp;source=bl&amp;ots=8Hi2rjb8_K&amp;sig=7TfTcY2ylgknIjAlBbRy52utC5w&amp;hl=en&amp;ei=gLRTTvfaKcrd0QG96tCIBg&amp;sa=X&amp;oi=book_result&amp;ct=result&amp;resnum=3&amp;ved=0CC8Q6AEwAg#v=onepage&amp;q&amp;f=false&quot;&gt;citation&lt;/a&gt;)&#xD;&#xA;&#xD;&#xA;Butter can last several days unrefrigerated (it should be covered). I'd say as much as a week, but I have no way of knowing because it never lasts that long. It's much more likely to oxidize (see above) and go rancid than to pick up a significant bacterial colony.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36635" PostHistoryTypeId="25" PostId="17055" RevisionGUID="16752306-1306-40d1-a055-b4bf4b90483b" CreationDate="2011-08-23T18:27:24.747" Comment="http://twitter.com/#!/StackCooking/status/106070046329159680" />
  <row Id="36636" PostHistoryTypeId="2" PostId="17069" RevisionGUID="cf772e74-9a7e-476f-a49b-25262de29402" CreationDate="2011-08-23T18:31:18.877" UserId="7092" Text="I add saffron sparingly, starting with a medium pinch of the threads as I'm cooking, and adding slowly as I go, with pauses for steeping of the flavor.  Have occasionally used the powdered (really expensive) saffron and warn you to be extremely careful with that product - once ruined a beautiful seafood stew trying to 'tap' the powder out of the bottle.&#xD;&#xA;&#xD;&#xA;Bottom line:&#xD;&#xA;&#xD;&#xA;Start with small amounts and taste.  It is an extremely powerful spice (used a lot by medicine manufacturers) and can end up making your dish taste like vitamin pills if you aren't careful.  Experience will guide you as you use it more." />
  <row Id="36637" PostHistoryTypeId="2" PostId="17070" RevisionGUID="56929a60-7b9b-4676-a1f3-8db21352bdf8" CreationDate="2011-08-23T18:36:39.490" UserId="6905" Text="Use Chicken Broth for about 1/2 of the water needed for the rice, and then use a can of beer for the rest.  This will give it a great flavor for the recipe.  &#xD;&#xA;" />
  <row Id="36638" PostHistoryTypeId="2" PostId="17071" RevisionGUID="822b7b88-84e0-43a1-b730-164368504540" CreationDate="2011-08-23T19:03:35.953" UserId="7092" Text="First off, no egg, poultry or fish products which are not made to be stored without refrigeration.  An exception would be pickled eggs.&#xD;&#xA;&#xD;&#xA;There are only about a bazillion things you can haul around without refrigeration.  I am very enamored of sardines, cheeses, crackers, nuts, olives, pickled almost anything, some home prepared foods such as chunky guacamole, bread, roast beef*.  Take a stroll through your local grocer with an open mind.&#xD;&#xA;&#xD;&#xA;Eating crackers with cheese and salami chased with a kalamata olives and a bite of carrot is tasty nutritious and fun.&#xD;&#xA;&#xD;&#xA;When in remote areas working I regularly carry a sack with peanuts, sardines, summer sausage, cheese and beef jerky.&#xD;&#xA;&#xD;&#xA;Carrots, wedges of cabbage or chunks of lettuce, celery, baby beets, green onion, leeks, cherries, apples, etcetera are all easy, health and fun to eat.&#xD;&#xA;&#xD;&#xA;Have used beef and cheese to make sandwiches using only butter or avocado as a spread, and bringing a pickle and tomatoe and onion, which I slice up with my nifty pocket knife for a bonus meal, a pear for balance and a candy bar to top it all off.&#xD;&#xA;&#xD;&#xA;Bottom line: use your imagination, and don't use foods that will poison you after a few hours without the refer.&#xD;&#xA;&#xD;&#xA;*there are many traditional recipes which use cooked beef without refrigeration for short term nourishment." />
  <row Id="36639" PostHistoryTypeId="2" PostId="17072" RevisionGUID="fccc9001-7f65-4989-b0f3-162355de1067" CreationDate="2011-08-23T19:12:21.633" UserId="7092" Text="I leave my hot food (usually stews or soups) out (things like steaks and such go right in, covered), for a while, for a number of reasons:&#xD;&#xA;&#xD;&#xA;1.  A 'skin' forms over the top of the liquid, preventing evaporation via steaming, which creates a cooling effect.&#xD;&#xA;&#xD;&#xA;2.  I stir the pot frequently, bringing the hottest food out of the center, allowing it to cool faster.&#xD;&#xA;&#xD;&#xA;3.  I don't want to put hot food in the refer, it will tend to warm up the other foods already in there.&#xD;&#xA;&#xD;&#xA;4.  I like to cover the food once it's in the refer.  If I put a pot in uncovered, the chances are fairly good that I'll forget about it and have dried glop the next day." />
  <row Id="36640" PostHistoryTypeId="2" PostId="17073" RevisionGUID="761e8396-9d10-4d46-afc8-2a2b44a6dadd" CreationDate="2011-08-23T19:21:23.723" UserId="7092" Text="Boiling water is boiling water, no matter how achieved.&#xD;&#xA;&#xD;&#xA;5-7 minutes as stated above.  Adjust time longer if at elevations above 1000 meters or 3000 feet (water boils at a lower temperature due to the lower air pressure).  If I'm going to make 'pretty' eggs, i.e. quarter them and use them for a garnish or something, I'll put a bit of acid, usually vinegar in the boil water to reduce discoloration should the egg crack.&#xD;&#xA;&#xD;&#xA;Note of interest:  You can test an egg to see if it's hard boiled by laying it on a flat smooth surface and spinning it.  If it's cooked, it will spin and spin, if liquid, will not." />
  <row Id="36641" PostHistoryTypeId="2" PostId="17074" RevisionGUID="76dd90aa-995d-4ffd-b1a4-ceff250877f9" CreationDate="2011-08-23T19:42:34.907" UserId="1672" Text="What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread?&#xD;&#xA;&#xD;&#xA;I'm curious if there's something quick I can do, when I realize I want 5 cups of breadcrumbs and have no old bread, and don't want to buy or bake a loaf of bread just to immediately pulverize it." />
  <row Id="36642" PostHistoryTypeId="1" PostId="17074" RevisionGUID="76dd90aa-995d-4ffd-b1a4-ceff250877f9" CreationDate="2011-08-23T19:42:34.907" UserId="1672" Text="Making breadcrumbs" />
  <row Id="36643" PostHistoryTypeId="3" PostId="17074" RevisionGUID="76dd90aa-995d-4ffd-b1a4-ceff250877f9" CreationDate="2011-08-23T19:42:34.907" UserId="1672" Text="&lt;breadcrumbs&gt;" />
  <row Id="36644" PostHistoryTypeId="2" PostId="17075" RevisionGUID="39ce5ed0-8adc-4af4-bb70-29ed1a67efdf" CreationDate="2011-08-23T19:45:19.630" UserId="7163" Text="I've tried making jerky at home and at the end of the day you have to spend 4 hours doing it, it usually costs twice as much what you have to pay for it online or in the store.&#xD;&#xA;&#xD;&#xA;I've used this recipe before and it was pretty tasty &quot;depending on your favorite flavor&quot;- [http://www.bowhunting.net/susieq/jerky.htm][1]&#xD;&#xA;&#xD;&#xA;I prefer to buy the jerky, I've tried bulk beef jerky before and they have a pretty good selection.  [http://www.bulkbeefjerky.com/beef-jerky-4.html][2]  The most interesting part is if you find a recipe you like, they will make it in mass quantities for you!  *$400 to get started though - I called and asked.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.bowhunting.net/susieq/jerky.htm&#xD;&#xA;  [2]: http://www.bulkbeefjerky.com/beef-jerky-4.html" />
  <row Id="36645" PostHistoryTypeId="4" PostId="17074" RevisionGUID="f9623cbc-acc1-433e-9250-6d2a878c94d6" CreationDate="2011-08-23T21:08:08.317" UserId="41" Comment="edited title" Text="How can I make breadcrumbs without bread?" />
  <row Id="36646" PostHistoryTypeId="5" PostId="17074" RevisionGUID="f4c0fc5d-15f1-45be-9951-a5187a484df4" CreationDate="2011-08-23T21:50:45.343" UserId="1672" Comment="added 139 characters in body" Text="What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread?&#xD;&#xA;&#xD;&#xA;I'm curious if there's something quick I can do, when I realize I want 5 cups of breadcrumbs and have no old bread, and don't want to buy or bake a loaf of bread just to immediately pulverize it.&#xD;&#xA;&#xD;&#xA;That is, what is the fastest, simplest, easiest bread-like thing one could make, which would turn into breadcrumbs in a food processor?" />
  <row Id="36647" PostHistoryTypeId="2" PostId="17076" RevisionGUID="f0662d2a-6e6e-4a12-972e-e3f1cf28dd08" CreationDate="2011-08-23T22:01:53.360" UserId="6279" Text="Three substitutes come to mind:&#xD;&#xA;&#xD;&#xA; 1. Saltine Crackers &#xD;&#xA; 2. Pretzels &#xD;&#xA; 3. Select brands of Cereal (Chex, Corn Flakes, etc.)&#xD;&#xA;&#xD;&#xA;Take these for a spin in your food processor till you reach the consistency you desire.&#xD;&#xA;&#xD;&#xA;Depending on your ultimate goal one or any of these could serve as a suitable sub for &quot;bread crumbs&quot; " />
  <row Id="36648" PostHistoryTypeId="2" PostId="17077" RevisionGUID="bd050e24-7cbe-411a-a74f-e106da916f49" CreationDate="2011-08-23T22:22:43.467" UserId="6279" Text="Technique is the key here. If she is using oil expect she is adding the eggs before the oil is hot, she is probably also rushing her attempt to turn/flip/scramble/move them. One of the hardest things to learn when frying eggs is to walk away immediately after adding the eggs to the hot pan. &#xD;&#xA;&#xD;&#xA;I notice you are in Germany, I don't know what your access to the USA's &quot;Food Network&quot; is but this episode of a Alton Brown's &quot;[Good Eats][1]&quot; can [show your wife &quot;eggsellent&quot; technique][2].&#xD;&#xA;&#xD;&#xA;*(pardon the pun, couldn't resist...)*&#xD;&#xA;&#xD;&#xA;  [1]: http://Another%20Man%20Food%20Show:%20Breakfast&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=J-KzBVbwUdE" />
  <row Id="36649" PostHistoryTypeId="6" PostId="17074" RevisionGUID="5aa8bce4-235f-4d12-9199-791c4c9ce925" CreationDate="2011-08-23T22:23:22.420" UserId="6279" Comment="edited tags" Text="&lt;substitutions&gt;&lt;breadcrumbs&gt;" />
  <row Id="36650" PostHistoryTypeId="5" PostId="17059" RevisionGUID="5e6cab86-7f50-44c6-842b-1bd467fc8311" CreationDate="2011-08-23T23:21:42.387" UserId="201" Comment="Fixed spelling error." Text="There are a few factors that make it pretty easy to gauge heat:&#xD;&#xA;&#xD;&#xA;1. Splash a few drops of cold water in a dry pan on an element.  If it bounces on the surface with a great fuss of noise, it's *hot* (medium-high).  Oil in a pan like this will smoke quickly, and is perfect for browning as adding ingredients will quickly drop the heat. Do not leave your hardware at this heat for long without adding anything to the pan.&#xD;&#xA;&#xD;&#xA;2. Place your hand 3-4 inches over your grill or pan. If a few seconds become uncomfortable, it's above 400/450. If you can stand more seconds, it's 350ish.  And if it's comfortable it's probably not warm enough. I don't start grilling until my grill is closer to 600F (very obvious in a second or two).&#xD;&#xA;&#xD;&#xA;3. If you have oil in a pan, look at the texture of the oil. If it's thick, it's still cool. You'll see it start to thin out and spread around (the oil will look very active); this is oil quickly warming.  As soon as the oil is at it's thinest it's hot.  When it starts to smoke, it's at the upper edge of it's heat range (add food quickly, or remove from heat). The texture of oil is quite neat to watch as it heats.&#xD;&#xA;&#xD;&#xA;4. If you're deep frying, you'll see the texture change from #3.  As well, you can drop a tiny drop of water in the oil.  If it makes a fuss and starts to spit, the oil is above 350. The more fuss, the closer it 375 it is. Note that using too much water is dangerous, so you can alternatively try a small portion of the food you're frying. No bubbles means it's too cold." />
  <row Id="36651" PostHistoryTypeId="25" PostId="17074" RevisionGUID="3e2a6ff5-3392-4679-af74-e1a374a6d816" CreationDate="2011-08-24T00:27:24.950" Comment="http://twitter.com/#!/StackCooking/status/106160646135099392" />
  <row Id="36652" PostHistoryTypeId="2" PostId="17078" RevisionGUID="3792e5e0-bf3d-45f8-8010-2fbb3dfd07ba" CreationDate="2011-08-24T01:34:26.503" UserId="7165" Text="You want to avoid a lot of surface moisture as it can lead to spoilage. You can fill a container with clean sand and place the carrots in there. The container can go in the fridge or a cabinet if your house isn't too warm." />
  <row Id="36653" PostHistoryTypeId="2" PostId="17079" RevisionGUID="b53c1925-2740-4657-8fe9-d69e0e437bc3" CreationDate="2011-08-24T02:35:48.383" UserId="7092" Text="My egg salad has a ratio of 100% eggs, 0% potatoes.  My potato salad has a half dozen eggs to 2 1/2 kilos/5 pounds of potatoes, I chop them fine.  Sometimes I will make pretty eggs and put them on top though, usually sliced thin or quartered, then I use 8 eggs." />
  <row Id="36654" PostHistoryTypeId="2" PostId="17080" RevisionGUID="ddfd322d-3aea-4261-af49-842ddd88ef61" CreationDate="2011-08-24T02:39:57.787" UserId="7092" Text="Hmm, just got my answer kicked for too few letters, trying again: No there isn't." />
  <row Id="36655" PostHistoryTypeId="2" PostId="17081" RevisionGUID="204296b5-3a98-458f-938c-e85a4345de9d" CreationDate="2011-08-24T02:49:14.820" UserId="7092" Text="One more: Smothered; this is where a pot lid is put over the eggs on the grill.  This steams the top of the egg while the bottom cooks on the grill." />
  <row Id="36656" PostHistoryTypeId="2" PostId="17082" RevisionGUID="92db6358-08af-44e7-99e5-57f6f306addf" CreationDate="2011-08-24T02:55:25.907" UserId="7092" Text="If you put a dab of butter in the bottom of the cup and and a raw egg over it, then steam it, you'll have coddled or shired eggs." />
  <row Id="36657" PostHistoryTypeId="2" PostId="17083" RevisionGUID="801ec729-c780-465c-a8c8-916f82813497" CreationDate="2011-08-24T03:04:30.077" UserId="7092" Text="Seeds, grains and flours, being natural products, come with some natural flora (mold spores etc.) and fauna (eggs of insects).  While they are cleaned fairly thoroughly, they are not usually sterilized.  The eggs of the insects will hatch and become the 'mealy bugs' we find in our cornmeal, rice, flour etc. above about 17 degrees C/65 degrees F.  Keeping these products in a tight container, in a bottom cabinet (is cooler down low), away from sources of heat and moisture, will help suppress the insect eggs existent from hatching and keep invading insects out." />
  <row Id="36658" PostHistoryTypeId="25" PostId="17045" RevisionGUID="33a87c7f-0bb0-4613-924e-ea32a8b6052c" CreationDate="2011-08-24T03:27:24.657" Comment="http://twitter.com/#!/StackCooking/status/106205943087370240" />
  <row Id="36659" PostHistoryTypeId="2" PostId="17084" RevisionGUID="3ad548a9-bdc3-4f2e-aa84-9006853c3185" CreationDate="2011-08-24T03:46:12.057" UserId="6279" Text="Extending the point made by @BobMcGee &amp; @Rikon I would direct your attention to the &quot;[Svalbard Global Seed Vault][1]&quot; a &quot;doomsday&quot; storage facility buried deep in the frozen mountains of Norway. As [National Geographic][2] points out this facility maintains significant samples of as many seeds as possible by freezing them for safe keeping. While I don't subscribe to many of the doomsday scenerios they use to justify this facility, I do not doubt that the science they rely on to store the seeds, −18 °C (0 °F). I would put them in a zip lock bag or mason jar and tuck that away in a deep freeze.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Svalbard_Global_Seed_Vault&#xD;&#xA;  [2]: http://news.nationalgeographic.com/news/2007/12/071227-seed-vault.html" />
  <row Id="36660" PostHistoryTypeId="2" PostId="17085" RevisionGUID="76afed0f-4952-4229-ab37-a7a8f30e78a1" CreationDate="2011-08-24T03:52:53.057" UserId="5822" Text="If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze it? I've done both options, but I've never compared the final preparation side by side." />
  <row Id="36661" PostHistoryTypeId="1" PostId="17085" RevisionGUID="76afed0f-4952-4229-ab37-a7a8f30e78a1" CreationDate="2011-08-24T03:52:53.057" UserId="5822" Text="Freeze meat before or after cooking?" />
  <row Id="36662" PostHistoryTypeId="3" PostId="17085" RevisionGUID="76afed0f-4952-4229-ab37-a7a8f30e78a1" CreationDate="2011-08-24T03:52:53.057" UserId="5822" Text="&lt;meat&gt;&lt;freezing&gt;" />
  <row Id="36663" PostHistoryTypeId="2" PostId="17086" RevisionGUID="c71c2a0c-690f-47b4-9496-a4406270c76c" CreationDate="2011-08-24T04:39:05.423" UserId="1374" Text="Its technique here most likely and I imagine the difference between using butter and oil here is that you  can *see* that the butter has to melt (and therefore get somewhat hot) before using it.  Additionally, you're probably not standing ready to drop the egg at the exact moment it melts.  *In other words, odds are your butter is reasonably hot.*  &#xD;&#xA;&#xD;&#xA;With the oil, its entirely likely that its a little pour of oil and then a few seconds later the eggs.  Oil doesn't have the same visual clue that its ready as oil.  (A 'swish' around the paper will help tell you if its reasonably warm - it'll flow much faster hot.)&#xD;&#xA;&#xD;&#xA;The technique I've always been taught (by a local chef in some classes years ago) in this regard is:&#xD;&#xA;&#xD;&#xA; - Pan on stove.&#xD;&#xA; - Heat.&#xD;&#xA; - Wait for pan to get reasonably hot.&#xD;&#xA; - Put oil/butter/fat/etc in pan.&#xD;&#xA; - Wait for oil to get hot.&#xD;&#xA; - Food!" />
  <row Id="36664" PostHistoryTypeId="5" PostId="17086" RevisionGUID="272382f5-8023-4c01-a1c8-d85f67c1f2fb" CreationDate="2011-08-24T05:02:26.810" UserId="1374" Comment="added 5 characters in body" Text="Its technique here most likely and I imagine the difference between using butter and oil here is that you  can *see* that the butter has to melt (and therefore get somewhat hot) before using it.  Additionally, you're probably not standing ready to drop the egg at the exact moment it melts.  *In other words, odds are your butter is reasonably hot.*  &#xD;&#xA;&#xD;&#xA;With the oil, its entirely likely that its a little pour of oil and then a few seconds later the eggs.  Oil doesn't have the same visual clue that its ready as oil.  (Although 'swish' around the paper will help tell you if its reasonably *warm* - it'll flow much faster.)&#xD;&#xA;&#xD;&#xA;The technique I've always been taught (by a local chef in some classes years ago) in this regard is:&#xD;&#xA;&#xD;&#xA; - Pan on stove.&#xD;&#xA; - Heat.&#xD;&#xA; - Wait for pan to get reasonably hot.&#xD;&#xA; - Put oil/butter/fat/etc in pan.&#xD;&#xA; - Wait for oil to get hot.&#xD;&#xA; - Food!" />
  <row Id="36665" PostHistoryTypeId="2" PostId="17087" RevisionGUID="1c60f325-bea4-4521-8090-51bec1c04166" CreationDate="2011-08-24T05:44:33.530" UserId="7165" Text="For whole cuts of meat such as a steak or a chicken breast, I find it's better to freeze without cooking. These cuts aren't as moist after thawing them and re-heating.&#xD;&#xA;&#xD;&#xA;For ground meat, it doesn't seem to matter. If I have the time I will cook and then freeze to save myself the effort durring the week.&#xD;&#xA;" />
  <row Id="36666" PostHistoryTypeId="25" PostId="17085" RevisionGUID="911260d1-b9e7-4cea-89f0-45b1418ace61" CreationDate="2011-08-24T06:27:24.550" Comment="http://twitter.com/#!/StackCooking/status/106251240710742016" />
  <row Id="36667" PostHistoryTypeId="5" PostId="17077" RevisionGUID="0a12d0df-6d2f-42e0-86e7-03dafc439148" CreationDate="2011-08-24T09:02:57.047" UserId="6279" Comment="added 26 characters in body" Text="Technique is the key here. If she is using oil expect she is adding the eggs before the oil is hot, she is probably also rushing her attempt to turn/flip/scramble/move them. One of the hardest things to learn when frying eggs is to walk away immediately after adding the eggs to the hot pan. &#xD;&#xA;&#xD;&#xA;I notice you are in Germany, I don't know what your access to the USA's &quot;Food Network&quot; is but this episode of a Alton Brown's &quot;[Good Eats][1]&quot; can [show your wife &quot;eggsellent&quot; technique][2].&#xD;&#xA;&#xD;&#xA;*(pardon the pun, couldn't resist...)*&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/man-eggs-recipe/index.html&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=J-KzBVbwUdE" />
  <row Id="36668" PostHistoryTypeId="2" PostId="17088" RevisionGUID="1b427bcb-c44a-4818-9b67-a8ab219ae6d6" CreationDate="2011-08-24T09:22:47.387" UserId="6279" Text="I expect that the ultimate answer to your question is to eat your lettuce faster and restock sooner. I fear getting more than a week of &quot;freshness&quot; out of your lettuce may be expecting too much. Since you are storing it in a water bath, you can get an extra couple of days out of raising the acidity of your bath a bit. Try adding a little bit of lemon juice to water (1 tsp). " />
  <row Id="36669" PostHistoryTypeId="25" PostId="17006" RevisionGUID="90652bcd-e4cb-4604-9016-f2e18b80ee41" CreationDate="2011-08-24T09:27:24.927" Comment="http://twitter.com/#!/StackCooking/status/106296540640985088" />
  <row Id="36670" PostHistoryTypeId="2" PostId="17089" RevisionGUID="3cd459d7-27cc-4100-90ef-437344377357" CreationDate="2011-08-24T11:49:06.087" UserId="7092" Text="I like to cook a whole head cauliflower.  Cut the bottom so that it is flat and sets upright in a pot, add enough salted water to steam gently for 15 to 20 minutes.  There are tons of things you can do with this.  A packet of dry onion soup scattered on the top of the cauliflower at the beginning will be carried into the heart of the cauliflower by the condensing steam.  Non-fat butter flavored powder is good too, as is crumbled bacon.  Your imagination is the limit.&#xD;&#xA;&#xD;&#xA;Preparation is fast and easy.  When there were more people at home would make this and cut the whole head into 5 or 6 into wedges after cooking.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36671" PostHistoryTypeId="2" PostId="17090" RevisionGUID="d72a6324-7248-4958-946f-f113f615449a" CreationDate="2011-08-24T12:10:55.477" UserId="3522" Text="After having bought my first pineapple, I had been instructed to be careful about washing my hands if I ever got pineapple on it (after slicing it open). Furthermore, I was told that I shouldn't wash the pineapple fruit with any water, but that I could only do it after cooking the water first. Both of these were explained as their being a sort of reaction that the pineapple has on contact with water. Reminds me of those chemical reactions with sodium and water.&#xD;&#xA;&#xD;&#xA;The problem is, I couldn't get a satisfactory explanation of what the reaction *was*. The reasoning behind the reaction was not given, and when I asked what the reaction caused, the only explanation I received was &quot;it is like that funny taste you sometimes get in your mouth when eating pineapple&quot;. I should note that I've never had a funny taste in my mouth when eating pineapple, so this explanation wasn't helpful.&#xD;&#xA;&#xD;&#xA;What is the reaction that pineapple has when it comes into contact with water? Does it have dangerous effects, or is it mostly just affect the flavor of the fruit?" />
  <row Id="36672" PostHistoryTypeId="1" PostId="17090" RevisionGUID="d72a6324-7248-4958-946f-f113f615449a" CreationDate="2011-08-24T12:10:55.477" UserId="3522" Text="How does pineapple react with water?" />
  <row Id="36673" PostHistoryTypeId="3" PostId="17090" RevisionGUID="d72a6324-7248-4958-946f-f113f615449a" CreationDate="2011-08-24T12:10:55.477" UserId="3522" Text="&lt;fruit&gt;&lt;pineapple&gt;" />
  <row Id="36674" PostHistoryTypeId="2" PostId="17091" RevisionGUID="b4004f81-0d9f-48e8-9277-abcbdccadc0d" CreationDate="2011-08-24T12:21:30.603" UserId="5600" Text="A friend of mine asked me to identify an appliance he saw in a picture from the Internet, and I was unable to do so.  Does anyone else know what this is?  I've highlighted it in the background of this image (it's the best picture I have):&#xD;&#xA;&#xD;&#xA;![Unidentified appliance.][1]&#xD;&#xA;&#xD;&#xA;It's the one with two handheld drawers on the bottom and conical hoppers up top that appear to be hinged at the bottom.  Given the rest of the items in this picture, perhaps it has something to do with coffee?  My guess is that it's a coffee roaster.&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/7O1Cy.png" />
  <row Id="36675" PostHistoryTypeId="1" PostId="17091" RevisionGUID="b4004f81-0d9f-48e8-9277-abcbdccadc0d" CreationDate="2011-08-24T12:21:30.603" UserId="5600" Text="Can you help me identify this appliance/tool?" />
  <row Id="36676" PostHistoryTypeId="3" PostId="17091" RevisionGUID="b4004f81-0d9f-48e8-9277-abcbdccadc0d" CreationDate="2011-08-24T12:21:30.603" UserId="5600" Text="&lt;equipment&gt;" />
  <row Id="36677" PostHistoryTypeId="25" PostId="16110" RevisionGUID="c876ae03-fac5-4d0d-9aaa-fe8352dfdc9f" CreationDate="2011-08-24T12:27:25.040" Comment="http://twitter.com/#!/StackCooking/status/106341840076275712" />
  <row Id="36678" PostHistoryTypeId="2" PostId="17092" RevisionGUID="d292411c-2547-4c83-9ffd-fbe3b5e23566" CreationDate="2011-08-24T12:31:30.777" UserId="218" Text="It's an industrial coffee roaster." />
  <row Id="36679" PostHistoryTypeId="5" PostId="17092" RevisionGUID="ed3f3538-8fc3-4c1e-a7fc-9ae2754c8322" CreationDate="2011-08-24T12:38:42.300" UserId="218" Comment="added 96 characters in body" Text="It looks like a rotary drum coffee roaster. I can't find any pictures of one that looks exactly like it though, so I may be wrong." />
  <row Id="36680" PostHistoryTypeId="2" PostId="17093" RevisionGUID="ba564ce3-ef1b-476b-b68d-d504abf55a1d" CreationDate="2011-08-24T12:51:40.133" UserId="5600" Text="Based on the confirmation from [Satanicpuppy][1], I did a web search for &quot;industrial coffee roaster&quot; and I found [this web gallery][2] which seems to confirm that it is a [Pinhalense][3] two-barrel propane-fired coffee roaster.  I'm going to mark Satanicpuppy's answer as correct because he/she was the first with the confirmation.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/users/218/satanicpuppy&#xD;&#xA;  [2]: http://www.sweetmarias.com/Roasters-SweetMarias.php&#xD;&#xA;  [3]: http://www.pinhalense.com.br/site/eng/index.htm" />
  <row Id="36681" PostHistoryTypeId="2" PostId="17094" RevisionGUID="62aef4ee-b11b-49a2-8ae2-5ab0d972e2f9" CreationDate="2011-08-24T13:01:33.897" UserId="6615" Text="Try baking the crust blind and then adding the fillings. This should ensure a crisp crust." />
  <row Id="36682" PostHistoryTypeId="2" PostId="17095" RevisionGUID="8000e38b-3927-4288-bb1c-7144b45a2912" CreationDate="2011-08-24T13:37:48.593" UserId="6791" Text="Remember to never cut lettuce with a metal knife.  It will oxidize the lettuce and possibly create that bitterness.  They sell plastic lettuce knives, but I used to work in the produce dept of a grocery store and our favorite lettuce knife was to get a plastic cake cutter (cheap/free) from the bakery dept." />
  <row Id="36683" PostHistoryTypeId="2" PostId="17096" RevisionGUID="22658710-eb77-4a9b-89d7-985b3e68742a" CreationDate="2011-08-24T13:41:33.940" UserId="7082" Text="I have never heard the water-pineapple thing. It may be a confused result of the fact that fresh pineapple cannot be put in a gelatin because there is an enzyme in pineapple (and papaya) that breaks down the structure of the gelatin and it will never set. Canned pineapple is fine to put in gelatins though, the canning process breaks down the enzyme. I have definitely gotten water on pineapple (in fruit salads from other fruits) though, and I didn't explode... It might also just be that pineapple doesn't need or benefit from washing and it turned into 'NEVER GET IT WET' at some point." />
  <row Id="36684" PostHistoryTypeId="2" PostId="17097" RevisionGUID="5455ee02-1802-4336-96de-dc89b255f647" CreationDate="2011-08-24T15:21:46.183" UserId="7170" Text="Something [which I found](http://indiatoday.intoday.in/site/story/Food+for+the+soul/1/18412.html)&#xD;&#xA;&#xD;&#xA;&gt; Atta chicken [...] has been a closely guarded recipe which involves&#xD;&#xA;&gt; marinating a dressed-up chicken with specially-made spices, tightly&#xD;&#xA;&gt; wrapped in a muslin cloth with a thick covering of kneaded flour and&#xD;&#xA;&gt; roasting in a slow-fire oven. Once the flour shell hardens and turns&#xD;&#xA;&gt; black, it is gently cracked up and the chicken is served steaming hot.&#xD;&#xA;&gt; &#xD;&#xA;&gt; &#xD;&#xA;&gt; An unbroken atta chicken can be stored for up to two weeks in a&#xD;&#xA;&gt; refrigerator, without any loss of flavour." />
  <row Id="36685" PostHistoryTypeId="25" PostId="10677" RevisionGUID="a498627a-8eaa-479d-b7d4-1291f6d2d34c" CreationDate="2011-08-24T15:27:25.690" Comment="http://twitter.com/#!/StackCooking/status/106387140807634944" />
  <row Id="36686" PostHistoryTypeId="2" PostId="17098" RevisionGUID="657e2fe0-4893-4aef-9f6c-7a6259184fb8" CreationDate="2011-08-24T15:42:01.593" UserId="15" Text="I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I reserve all the liquid at the end of the process, roux it up into a gravy and fold it back in.&#xD;&#xA;&#xD;&#xA;I am entering this stuff into a bacon recipe comp and am looking for a good bread suggestion. I am considering a monterey sourdough loaf wedge for each of the six judges bowl-plates (i.e. heel up and out for effective scooping).&#xD;&#xA;&#xD;&#xA;![pulled pork plating][1]&#xD;&#xA;&#xD;&#xA; - The texture and fit of the bread is great and it is very available, I&#xD;&#xA;   am somewhat concerned about the flavor though. For my palette it is&#xD;&#xA;   great, but I am looking for additional suggestions on what style of&#xD;&#xA;   bread might have that bite of sourdough but maybe match the other&#xD;&#xA;   dominant flavors more effectively. &#xD;&#xA; - Also, should I back off of the sour, or push it even further?&#xD;&#xA;&#xD;&#xA;Additional dominant flavors will include mustard, honey, brown sugar, jalapeno, tien tsin pepper, chocolate, coffee, malty beer, carrot puree and shreds.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/Hhe0B.jpg" />
  <row Id="36687" PostHistoryTypeId="1" PostId="17098" RevisionGUID="657e2fe0-4893-4aef-9f6c-7a6259184fb8" CreationDate="2011-08-24T15:42:01.593" UserId="15" Text="What Sampling Bread to use for Pulled Pork, open faced?" />
  <row Id="36688" PostHistoryTypeId="3" PostId="17098" RevisionGUID="657e2fe0-4893-4aef-9f6c-7a6259184fb8" CreationDate="2011-08-24T15:42:01.593" UserId="15" Text="&lt;bread&gt;&lt;flavor&gt;&lt;pairing&gt;&lt;plating&gt;" />
  <row Id="36689" PostHistoryTypeId="4" PostId="17045" RevisionGUID="e0a52801-2e7f-442f-955a-af3f0a1f9bb7" CreationDate="2011-08-24T15:42:53.420" UserId="6808" Comment="edited title to make it a complete sentence and more specific to the question" Text="How can I prevent pear juice from soaking into pastry dough?" />
  <row Id="36690" PostHistoryTypeId="24" PostId="17045" RevisionGUID="e0a52801-2e7f-442f-955a-af3f0a1f9bb7" CreationDate="2011-08-24T15:42:53.420" Comment="Proposed by 6808 approved by 1259 edit id of 294" />
  <row Id="36691" PostHistoryTypeId="4" PostId="16939" RevisionGUID="2437450b-024b-4567-9913-9b706dae5430" CreationDate="2011-08-24T15:43:06.727" UserId="6808" Comment="edited title for clarity" Text="Is it safe eat marinated beef that has been frozen for three days?" />
  <row Id="36692" PostHistoryTypeId="24" PostId="16939" RevisionGUID="2437450b-024b-4567-9913-9b706dae5430" CreationDate="2011-08-24T15:43:06.727" Comment="Proposed by 6808 approved by -1 edit id of 295" />
  <row Id="36693" PostHistoryTypeId="4" PostId="16939" RevisionGUID="14f1c9b8-7070-4818-bef3-314abf71e92a" CreationDate="2011-08-24T15:43:06.913" UserId="1259" Comment="edited title for clarity" Text="Is it safe to eat marinated beef that has been frozen for three days?" />
  <row Id="36694" PostHistoryTypeId="5" PostId="2407" RevisionGUID="91b37458-01be-4c40-a1d2-b09d26a6e73c" CreationDate="2011-08-24T15:58:44.890" UserId="15" Comment="improved formatting, words, letters" Text="After reading a recent post on incorporating vegetables into gnocchi (and presumably of potato/flour based pastas), I tried my own mixture of veggies and it came out great.  &#xD;&#xA;&#xD;&#xA;Here is where the consternation fits in - balancing the potato/vegetable:flour ratio to compensate for moisture while mixing. It took what seemed to be a lot longer than I thought it should, and I believe this was due to the moisture. Unfortunately, I do not have a stand mixer and hope someone can contribute a nice rule of thumb for dough and handmixing. &#xD;&#xA;&#xD;&#xA;I started with even 1:1 ratio of pureed veggies (moisture squeezed out) to russet potatoes. for the sake of illustration lets say that came to about 6 cups of mix, I began adding all-purpose flour by the 1/2 cup, gradually folding each in with a wooden spoon in a bowl. Around the 4 cups mark I pulled the mix out and put it down on the counter and started adding it more aggressively while kneading the dough by hand (it was still sitcky enough that it left quite a cleanup). All told I think there was about a 6:8 cup ratio of potato/veggie:flour before i could start cutting and forking the little guys.  &#xD;&#xA;&#xD;&#xA; - I know it's loosely based around how much and which veggies are added, but does that 6:8 sound about right?   &#xD;&#xA; - Although stirring in some of the flour before putting it on the counter (to stiffen the initial mixture) seems necessary, once it holds together is _folding the flour in_ necessary?  &#xD;&#xA; - What options do I have for playing around with the *types* of flour to cut back on moisture and minimize the amount of flour needed? (particularly, would it be better to move away from all-purpose?)  &#xD;&#xA; - Does it really just take forever to mix this stuff by hand?" />
  <row Id="36695" PostHistoryTypeId="2" PostId="17099" RevisionGUID="cfe3ba7f-c4d3-48c6-8912-ccb4408d950a" CreationDate="2011-08-24T16:04:04.367" UserId="4297" Text="Example:&#xD;&#xA;&#xD;&#xA;I have an 800-Watt microwave.  Cooking instructions for a certain product say to cook on HIGH for 4 minutes in a 1,100-Watt microwave.&#xD;&#xA;&#xD;&#xA;How do I properly adjust the cooking time so that my microwave will properly cook the product?  Is it simple math (such as `4*{1100/800}=5.5`, or 5 minutes, 30 seconds), or are there more factors involved?&#xD;&#xA;&#xD;&#xA;For the purposes of my application, presume altitude is at or near sea level." />
  <row Id="36696" PostHistoryTypeId="1" PostId="17099" RevisionGUID="cfe3ba7f-c4d3-48c6-8912-ccb4408d950a" CreationDate="2011-08-24T16:04:04.367" UserId="4297" Text="How do I adjust cooking time for an under-powered microwave?" />
  <row Id="36697" PostHistoryTypeId="3" PostId="17099" RevisionGUID="cfe3ba7f-c4d3-48c6-8912-ccb4408d950a" CreationDate="2011-08-24T16:04:04.367" UserId="4297" Text="&lt;cooking-time&gt;&lt;microwave&gt;" />
  <row Id="36698" PostHistoryTypeId="5" PostId="17074" RevisionGUID="0c26bc8b-1bb0-42c3-809e-5b3043584678" CreationDate="2011-08-24T16:15:24.877" UserId="1672" Comment="added 431 characters in body" Text="What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread?&#xD;&#xA;&#xD;&#xA;I'm curious if there's something quick I can do, when I realize I want 5 cups of breadcrumbs and have no old bread, and don't want to buy or bake a loaf of bread just to immediately pulverize it.&#xD;&#xA;&#xD;&#xA;That is, what is the fastest, simplest, easiest bread-like thing one could make, which would turn into breadcrumbs in a food processor?&#xD;&#xA;&#xD;&#xA;One more edit: I didn't really intend this to be asking &quot;what other ready-made things can I buy (or have around) and turn into breadcrumb substitutes&quot;. I want to know, at the very least, the best way to streamline the process of making and drying bread given the fact that I don't care if it's ever moist enough to eat as bread, and don't care about its overall shape or texture or anything else we usually care about in bread." />
  <row Id="36699" PostHistoryTypeId="5" PostId="17018" RevisionGUID="4c87dcee-688d-4afd-be4e-d6883d9d74b1" CreationDate="2011-08-24T16:15:25.877" UserId="15" Comment="improved formatting, spelling, grammar" Text="The ones in the store are deep fried not baked in a oven. I just finished my first batch and even the wife and dogs liked them. &#xD;&#xA;&#xD;&#xA;I started with a pork belly because I am making some bacon: &#xD;&#xA;&#xD;&#xA;1. Trim the skin from the belly, cut off most of the fat&#xD;&#xA;2. Put two big slabs in a pot and boil for about 2 hours, let it cool, then scrape off some of the remaining fat&#xD;&#xA;3. Cut into strips (the bigger they are the bigger the end product, so be careful)&#xD;&#xA;4. Bake them in the oven at 350 for about 2 hours&#xD;&#xA;5. Deep fry them in very hot lard (or other high temperture oil) until they pop open &#xD;&#xA;6. Let them brown and remove&#xD;&#xA;&#xD;&#xA;They *will* pop quickly. You could season them while they are in the oven, but I have only used salt at the end while they were hot." />
  <row Id="36700" PostHistoryTypeId="2" PostId="17100" RevisionGUID="a5ce9234-d072-40b4-bc6a-a4ba569f94fe" CreationDate="2011-08-24T16:39:52.933" UserId="7165" Text="It shouldn't matter if you re-use the water you used for steaming or use fresh water. I would only use it in a few situations:&#xD;&#xA;&#xD;&#xA;1. You want to season the gravy with whatever flavors ended up in the water&#xD;&#xA;2. You want some of the starch in the water to help thicken the gravy&#xD;&#xA;3. You want to be frugal and reuse the water and not pour it down the sink&#xD;&#xA;&#xD;&#xA;The benefits of one and two are mostly negligible because the amount of flavor or starch isn't going to be that much.&#xD;&#xA;&#xD;&#xA;Situation three is really the only reason I would reuse the water, but most of the time cooking water ends up watering the plants.&#xD;&#xA;" />
  <row Id="36701" PostHistoryTypeId="2" PostId="17101" RevisionGUID="f8e568a6-d9f4-4ed3-b11d-9021575c8c03" CreationDate="2011-08-24T17:05:41.503" UserId="641" Text="I think I suffered [scombroid food poisoning][1], together with some other people. I actually got the worst of it. The others experienced pain in the mouth. I had facial flushing and tachycardia as well.&#xD;&#xA;&#xD;&#xA;This is not the first time this happens as we've experienced pain from both tuna and bonito. Both cooked and raw (tartar).&#xD;&#xA;&#xD;&#xA;According to the Wikipedia, this can be due to inappropriate handling of the fish. I bought this last bonito from a fish shop five minutes walking away. I guess it's hardly likely that the error was on me, but I won't rule it out neither. My handling of the bonito was to cut it up, put it into a vacuum bag and freeze. The batch that made us ill was vacuum and unfrozen. I've got more tuna from the same batch in the freezer, so I'll have to throw that out. That's one shop where I'm not buying anymore.&#xD;&#xA;&#xD;&#xA;Is there a way of testing for histamine to prevent future problems? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scombroid_food_poisoning" />
  <row Id="36702" PostHistoryTypeId="1" PostId="17101" RevisionGUID="f8e568a6-d9f4-4ed3-b11d-9021575c8c03" CreationDate="2011-08-24T17:05:41.503" UserId="641" Text="How can tuna/bonito be tested for histamine?" />
  <row Id="36703" PostHistoryTypeId="3" PostId="17101" RevisionGUID="f8e568a6-d9f4-4ed3-b11d-9021575c8c03" CreationDate="2011-08-24T17:05:41.503" UserId="641" Text="&lt;food-safety&gt;&lt;tuna&gt;" />
  <row Id="36704" PostHistoryTypeId="2" PostId="17102" RevisionGUID="3274957d-d374-4f06-888c-dab10baf148a" CreationDate="2011-08-24T17:48:06.303" UserId="1374" Text="Dry biscuits (American 'biscuits' - not cookies), or anything other flour based quick bread that dried out - if you're trying to replicate the *bread* crumbs.  You may be able to get by with a modified muffin recipe as well. You'll want to avoid fats and oils to reduce the moistness.&#xD;&#xA;&#xD;&#xA;Yeast bread develops a particular flavor and larger hole structure than quick bread though.  The flavor of a quick bread breadcrumbs should be slightly different, but in many dishes the subtle difference won't be overwhelming unless the breading is a 'star' of the dish.  The hole structure really doesn't matter luckily - as developing that is a large part of the time factor of real bread.&#xD;&#xA;&#xD;&#xA;Drying it out will be the harder part.  The denser structure holds moisture better, so slice it thin and give it low, dry, long heat.&#xD;&#xA;" />
  <row Id="36705" PostHistoryTypeId="5" PostId="17086" RevisionGUID="19d1f4a7-8a03-47c3-a698-7a351747ddd5" CreationDate="2011-08-24T17:53:49.817" UserId="1374" Comment="deleted 2 characters in body" Text="Its technique here most likely and I imagine the difference between using butter and oil here is that you  can *see* that the butter has to melt (and therefore get somewhat hot) before using it.  Additionally, you're probably not standing ready to drop the egg at the exact moment it melts.  *In other words, odds are your butter is reasonably hot.*  &#xD;&#xA;&#xD;&#xA;With the oil, its entirely likely that its a little pour of oil and then a few seconds later the eggs.  Oil doesn't have the same visual clue that its ready as oil.  (Although 'swish' around the pan will help tell you if its reasonably *warm* - it'll flow much faster.)&#xD;&#xA;&#xD;&#xA;The technique I've always been taught (by a local chef in some classes years ago) in this regard is:&#xD;&#xA;&#xD;&#xA; - Pan on stove.&#xD;&#xA; - Heat.&#xD;&#xA; - Wait for pan to get reasonably hot.&#xD;&#xA; - Put oil/butter/fat/etc in pan.&#xD;&#xA; - Wait for oil to get hot.&#xD;&#xA; - Food!" />
  <row Id="36706" PostHistoryTypeId="5" PostId="17102" RevisionGUID="ddb78918-2499-42bb-957e-0049583460ed" CreationDate="2011-08-24T17:57:46.583" UserId="1374" Comment="added 248 characters in body" Text="Dry biscuits (American 'biscuits' - not cookies), or anything other flour based quick bread that dried out - if you're trying to replicate the *bread* crumbs.  You may be able to get by with a modified muffin recipe as well. You'll want to avoid fats and oils to reduce the moistness.&#xD;&#xA;&#xD;&#xA;Yeast bread develops a particular flavor and larger hole structure than quick bread though.  The flavor of a quick bread breadcrumbs should be slightly different, but in many dishes the subtle difference won't be overwhelming unless the breading is a 'star' of the dish.  The hole structure really doesn't matter luckily - as developing that is a large part of the time factor of real bread.&#xD;&#xA;&#xD;&#xA;Drying it out will be the harder part.  The denser structure holds moisture better, so slice it thin and give it low, dry, long heat.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&lt;sub&gt;Personally, anything that you're going to *make* for the purpose of breadcrumbs that isn't just a substitute (like cereal, crackers, etc in the other answer), sounds like it'd be easier just to make a loaf of fast rise bread to me.&lt;/sub&gt;&#xD;&#xA;" />
  <row Id="36707" PostHistoryTypeId="2" PostId="17103" RevisionGUID="63f0fefe-8f3a-4723-900d-c9e659900063" CreationDate="2011-08-24T18:22:44.977" UserId="5009" Text="I ask if there are websites which explain how to store/preserve (in the fridge, freezer, out) all kind of foodstuff.   Examples: eggs, milk, meat, specific fruits, specific vegetables, etc.  &#xD;&#xA;This [book](http://www.librarything.com/work/book/73834372) provides such descriptions." />
  <row Id="36708" PostHistoryTypeId="1" PostId="17103" RevisionGUID="63f0fefe-8f3a-4723-900d-c9e659900063" CreationDate="2011-08-24T18:22:44.977" UserId="5009" Text="Is there a website on how to store specific foods?" />
  <row Id="36709" PostHistoryTypeId="3" PostId="17103" RevisionGUID="63f0fefe-8f3a-4723-900d-c9e659900063" CreationDate="2011-08-24T18:22:44.977" UserId="5009" Text="&lt;websites&gt;" />
  <row Id="36710" PostHistoryTypeId="2" PostId="17104" RevisionGUID="c3e349c1-294b-49d5-a249-9907a0be3d3b" CreationDate="2011-08-24T18:44:42.477" UserId="7165" Text="I've done a lot of searching over the years, but I've never been able to find a single website that has everything. Whenever I have a question I just use a search engine and use whatever method seems most popular in the search results." />
  <row Id="36711" PostHistoryTypeId="2" PostId="17105" RevisionGUID="aa9ed8ad-31e6-4c27-8405-a3fcce17d78e" CreationDate="2011-08-24T19:17:43.733" UserId="1685" Text="There is no simple math equation that will always get you the proper cooking time.  Each 800W microwave may differ, even within the same models, due to hotspots.  &#xD;&#xA;&#xD;&#xA;You can *estimate* that a 800 W microwave will be 72% as effective as a 1000W model, and that you want to increase cooking time to about 5 minutes.  But since you can't fix over-cooked food, check your food early, and check often." />
  <row Id="36712" PostHistoryTypeId="4" PostId="17074" RevisionGUID="11bd61a8-9894-472a-b2c4-aff2c6752811" CreationDate="2011-08-24T19:21:34.267" UserId="1672" Comment="edited title" Text="How can I make breadcrumbs without a full, yeast-leavened loaf of bread?" />
  <row Id="36713" PostHistoryTypeId="2" PostId="17106" RevisionGUID="e3fee3a8-9d05-497d-b8c2-686cf5946fe9" CreationDate="2011-08-24T20:18:06.097" UserId="7175" Text="I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (even tried pharmacies). The closest I found was glucose powder.&#xD;&#xA;&#xD;&#xA;Unfortunately, having no clue how to &quot;re-hydrate&quot; the powder to a liquid form, I experimented. :-)&#xD;&#xA;&#xD;&#xA;I can safely say that 100g glucose powder was way to much as a substitute for 140g of liquid glucose (which I expected).&#xD;&#xA;&#xD;&#xA;However, I was wondering if any of you had a convenient method of turning powdered glucose into the wonderfully thick and sticky liquid glucose, in case I ever find myself in that position.&#xD;&#xA;" />
  <row Id="36714" PostHistoryTypeId="1" PostId="17106" RevisionGUID="e3fee3a8-9d05-497d-b8c2-686cf5946fe9" CreationDate="2011-08-24T20:18:06.097" UserId="7175" Text="How do I make liquid glucose from powdered glucose" />
  <row Id="36715" PostHistoryTypeId="3" PostId="17106" RevisionGUID="e3fee3a8-9d05-497d-b8c2-686cf5946fe9" CreationDate="2011-08-24T20:18:06.097" UserId="7175" Text="&lt;baking&gt;&lt;substitutions&gt;&lt;sugar&gt;&lt;conversion&gt;" />
  <row Id="36716" PostHistoryTypeId="2" PostId="17107" RevisionGUID="bc725901-0357-4ff8-b181-01e9578af387" CreationDate="2011-08-24T20:44:00.663" UserId="7092" Text="I read some time ago that coconut has three growth stages: Young, all milk like nectar; mature, clearish nectar and soft flesh; old, clear nectar and hard flesh.  I believe I read this in Michener's &quot;Hawaii&quot;.  If I'm remembering correctly, and it's been decades, the book stated that all human nutrition needs are provided by coconut in various stages of maturity.&#xD;&#xA;&#xD;&#xA;It seems like a stretch, but hey, this is the place to ask." />
  <row Id="36717" PostHistoryTypeId="1" PostId="17107" RevisionGUID="bc725901-0357-4ff8-b181-01e9578af387" CreationDate="2011-08-24T20:44:00.663" UserId="7092" Text="Can man live by coconut alone?" />
  <row Id="36718" PostHistoryTypeId="3" PostId="17107" RevisionGUID="bc725901-0357-4ff8-b181-01e9578af387" CreationDate="2011-08-24T20:44:00.663" UserId="7092" Text="&lt;food-science&gt;" />
  <row Id="36719" PostHistoryTypeId="2" PostId="17108" RevisionGUID="17ff7c48-6a45-4282-9e59-0ea21f82579b" CreationDate="2011-08-24T21:04:57.333" UserId="7092" Text="Lucky you.  I usually have all the shoulders split in two, cured and smoked, hocks and shanks smoked, belly smoked (bacon).  Some roasts and the rest into chops and steaks.&#xD;&#xA;&#xD;&#xA;Your cut and wrap (butcher) will put things up the way you ask, so have him put up meal size bits.  The usual way to receive custom cut and wraped meat is frozen, haven't heard of anyone getting it fresh..there's just too much of it.&#xD;&#xA;&#xD;&#xA;I like my pigs between 105 - 110 kilos/230 -240 pounds on the hoof; seems to give the right lean/fat ratio.  They grow them much fatter in some places, China is one.&#xD;&#xA;&#xD;&#xA;You can have the shoulders left whole, that is a fairly large cut of meat though, better to have them cut into hams and picnics. Have them cut your shanks and hocks up a bit too.&#xD;&#xA;&#xD;&#xA;Custom cut and wrap outfits that are good are very good, some of them make excellent sausage, which brings this consideration into the mix, I would recommend trying the sausage you are thinking of having made first.&#xD;&#xA;&#xD;&#xA;Finally, the smoke on your very own pig parts will totally blow any other smoked pork product flavors out of the water, there is just no comparison.&#xD;&#xA;&#xD;&#xA;enjoy :)" />
  <row Id="36720" PostHistoryTypeId="6" PostId="17107" RevisionGUID="48958da6-5dfd-4c6d-bec0-a01fe427f8dd" CreationDate="2011-08-24T21:17:51.613" UserId="86" Comment="edited tags" Text="&lt;nutrition&gt;&lt;coconut&gt;" />
  <row Id="36721" PostHistoryTypeId="10" PostId="17107" RevisionGUID="8c64bd12-759b-473d-9a31-b7c1d28bc697" CreationDate="2011-08-24T21:18:17.527" UserId="41" CloseReasonId="2" Text="[{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36722" PostHistoryTypeId="2" PostId="17109" RevisionGUID="413e7022-44f3-45d2-b680-a05472284cd6" CreationDate="2011-08-24T21:20:48.287" UserId="41" Text="The resource we generally use here on Seasoned Advice is [stilltasty.com][1].&#xD;&#xA;&#xD;&#xA;Feel free to edit this answer to include other resources.&#xD;&#xA;&#xD;&#xA;  [1]: http://stilltasty.com" />
  <row Id="36723" PostHistoryTypeId="16" PostId="17109" RevisionGUID="2d13855b-19f8-4b17-8e92-d9bf0362c2a9" CreationDate="2011-08-24T21:20:48.287" UserId="41" />
  <row Id="36724" PostHistoryTypeId="6" PostId="15363" RevisionGUID="7445374f-dd14-44a6-b8b7-2b5f2de383b1" CreationDate="2011-08-24T21:24:29.013" UserId="41" Comment="edited tags" Text="&lt;roasting&gt;&lt;pork&gt;" />
  <row Id="36725" PostHistoryTypeId="5" PostId="16624" RevisionGUID="5e288641-c8cf-4e0c-aa83-e42bcd9d2f2f" CreationDate="2011-08-24T21:26:35.437" UserId="41" Comment="added 30 characters in body; edited tags" Text="There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a featured dish in this chefs restaurant but he did not give the specifics of the dish. I have searched everywhere for a recipe. &#xD;&#xA;&#xD;&#xA;Can anyone describe this dish and/or give a general idea of how it's made?&#xD;&#xA;&#xD;&#xA;For those interested the article can be found here http://www.npr.org/2011/03/18/134594286/oberois-kitchen-the-art-of-indian-haute-cuisine" />
  <row Id="36726" PostHistoryTypeId="6" PostId="16624" RevisionGUID="5e288641-c8cf-4e0c-aa83-e42bcd9d2f2f" CreationDate="2011-08-24T21:26:35.437" UserId="41" Comment="added 30 characters in body; edited tags" Text="&lt;chicken&gt;&lt;indian-cuisine&gt;" />
  <row Id="36727" PostHistoryTypeId="2" PostId="17110" RevisionGUID="907e3e8e-878b-47c4-aa17-07b33846e5f4" CreationDate="2011-08-24T23:03:28.493" UserId="7178" Text="Raising the smoke point is the first reason.&#xD;&#xA;The second is that you remove most of the milk solids when clarifying, so people who are lactose intolerant can usually eat clarified butter.&#xD;&#xA;And third, clarified butter can be kept at room temperature without spoiling. I keep mine in a french butter keeper on the counter for up to a week." />
  <row Id="36728" PostHistoryTypeId="25" PostId="17099" RevisionGUID="7853e011-14f9-458d-8a5c-3b5e8b1ae180" CreationDate="2011-08-25T00:27:25.920" Comment="http://twitter.com/#!/StackCooking/status/106523036857020416" />
  <row Id="36729" PostHistoryTypeId="2" PostId="17111" RevisionGUID="6ede7871-98af-4658-aa4f-118e42dbce5e" CreationDate="2011-08-25T03:17:16.140" UserId="6541" Text="A gram is an awful lot.  Most recipes I'm familiar with call for a pinch or sometimes a specific (small) number of threads.&#xD;&#xA;&#xD;&#xA;Crush the threads first; don't add them whole or you won't get as much out of them.&#xD;&#xA;&#xD;&#xA;If your goal is the bright yellow color, soaking the crushed saffron threads in a little wine or vinegar for 10 minutes or so helps quite a bit.  I don't know if this makes a difference on how much saffron flavor you get.  (And obviously this has to be in a dish that won't mind a couple tablespoons of wine or vinegar.)&#xD;&#xA;" />
  <row Id="36730" PostHistoryTypeId="25" PostId="17090" RevisionGUID="83d4afbd-ee9b-4d7e-8ac6-9d179f5c287e" CreationDate="2011-08-25T03:27:26.190" Comment="http://twitter.com/#!/StackCooking/status/106568337559007233" />
  <row Id="36731" PostHistoryTypeId="2" PostId="17112" RevisionGUID="48e444a6-b3c3-4190-adf0-e8d641710222" CreationDate="2011-08-25T03:50:36.873" UserId="7179" Text="I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutritions specialist held a table inside with recommendations to students about convenient ways to cook when thrown to the lions den their sophomore year. She said something about brown rice or brown noodles, cooked with my choice source of protein as well as vegetables, as a default meal when time is scarce during the work week. I thought it sounded like an enterprising idea, but my family and I are baffled at its execution.&#xD;&#xA;&#xD;&#xA;What sort of rice and noodles was she referring to? What sort of meat can I put into it? Vegetables? Finally, how do I cook this?" />
  <row Id="36732" PostHistoryTypeId="1" PostId="17112" RevisionGUID="48e444a6-b3c3-4190-adf0-e8d641710222" CreationDate="2011-08-25T03:50:36.873" UserId="7179" Text="Noodle/Rice meal set-up" />
  <row Id="36733" PostHistoryTypeId="3" PostId="17112" RevisionGUID="48e444a6-b3c3-4190-adf0-e8d641710222" CreationDate="2011-08-25T03:50:36.873" UserId="7179" Text="&lt;rice&gt;&lt;asian-cuisine&gt;&lt;basics&gt;&lt;noodles&gt;" />
  <row Id="36734" PostHistoryTypeId="2" PostId="17113" RevisionGUID="c9156910-19f8-49d0-a296-f9a17b2ed1d3" CreationDate="2011-08-25T03:59:16.747" UserId="7180" Text="I agree with the others that 1 gram is way too much saffron.  Unless you're making one of those huge outdoor pans of paella which feeds 20 people.&#xD;&#xA;&#xD;&#xA;Exact quantities depend on how much paella you're making, and the freshness of the saffron involved.  I tend to use a hefty pinch, which would be around 12-20 threads, for a paella for 6 (2-3 liters).  I'll adjust that downwards for very fresh saffron, and upwards for old stale saffron.  You can tell how fresh your saffron is by (a) smelling it, and (b) soaking it in a small amount of warm water.  Fresh saffron will smell strongly floral/spicy, and will turn the water bright yellow very quickly.&#xD;&#xA;&#xD;&#xA;I like saffron a lot though, and also tend to err on the side of more rather than less." />
  <row Id="36735" PostHistoryTypeId="2" PostId="17114" RevisionGUID="df4cdc8a-b815-499b-bcbf-da2deb657085" CreationDate="2011-08-25T04:40:03.433" UserId="7180" Text="Well, brown rice is brown rice: http://en.wikipedia.org/wiki/Brown_rice&#xD;&#xA;&#xD;&#xA;That's not a particularly fast-cooking meal, though; brown rice can take up to 50min to cook fully.  It is very nutritious, though.&#xD;&#xA;&#xD;&#xA;I have no idea what your anonymous tipster meant by &quot;brown noodles&quot;.  I would help if you actually quoted her or gave us a name.&#xD;&#xA;&#xD;&#xA;The modernist food periodical Lucky Peach (http://www.mcsweeneys.net/luckypeach) included a long article on how to spruce up instant ramen; maybe you should check it out." />
  <row Id="36736" PostHistoryTypeId="2" PostId="17115" RevisionGUID="e95e4835-d8fc-4d83-ad5d-ca71f4f0aaa0" CreationDate="2011-08-25T04:51:13.557" UserId="7180" Text="You don't want to use a food processor for making nut butters; they are poorly suited to the task and you can ruin one trying.&#xD;&#xA;&#xD;&#xA;Instead, you need to get a higher-powered device, either a Vitamix or an Indian Food Grinder, either of which have the horsepower to make a decent nut butter.  Even then you'll need to be cautious and grind in bursts to avoid overloading/overheating.  If you're going to be making a lot of nut butters, though, maybe you should consider actually buying a nut butter machine?&#xD;&#xA;&#xD;&#xA;I have a Preethi Mixie grinder, and I've made cashew butter in it.&#xD;&#xA;&#xD;&#xA;Vitamix: http://www.vitamix.com&#xD;&#xA;&#xD;&#xA;Indian Food Grinder: http://www.perfectpeninsula.com/EcoTwin.html" />
  <row Id="36737" PostHistoryTypeId="2" PostId="17116" RevisionGUID="2d8aa92a-7d79-4bbb-b4f7-179af38e71b3" CreationDate="2011-08-25T04:55:54.703" UserId="7180" Text="None.&#xD;&#xA;&#xD;&#xA;The food processor is something to have if you don't have a stick blender, grinder, mandoline, etc.  It's a sporkish machine designed to do the jobs of 5 other tools, badly.&#xD;&#xA;&#xD;&#xA;I just recently got rid of my food processor after acquiring a Preethi Food grinder.  With that, a mandoline, an immersion blender, and a good box grater, I find I haven't used my FP in a year.&#xD;&#xA;&#xD;&#xA;All that being said, FPs are bizarrely effective for pie crust, quick pizza crust and other low-gluten doughs.  Personally, I prefer to make these by hand-mixing, but if you do a lot of pie, I could see keeping an FP around." />
  <row Id="36738" PostHistoryTypeId="2" PostId="17117" RevisionGUID="0091bf3e-46c3-4ec8-bdab-e5e771c94fbd" CreationDate="2011-08-25T05:01:12.993" UserId="7180" Text="I do this as well.  It's a good idea for ovens which have hotspots, or which are small/cheap and may drop too much in temperature when you open the door.&#xD;&#xA;&#xD;&#xA;For a gas oven like yours, you want to put a rack in the lowest position and put the stone on the rack.   Do not put the stone directly on the bottom metal of the stove; it will get thermal shock from rapid heating and crack.  The baking stone will get a lot of carbon on it from food dripping and burning on its surface; turn it over about once every to months to minimize carbon accumulation." />
  <row Id="36739" PostHistoryTypeId="2" PostId="17118" RevisionGUID="ea8a967b-8e42-475b-81da-99a5838353a6" CreationDate="2011-08-25T05:33:13.987" UserId="7180" Text="If you want a really comprehensive Greek cookbook, I suggest Diane Kochilas' The Glorious Foods Of Greece.  Kochilas has clear, detailed, exact recipes, and the book contains a mixture of both very ethnic stuff which requires exotic specialty ingredients and much more accessible recipes.  Plus a bunch of stuff you've probably never heard of.&#xD;&#xA;&#xD;&#xA;If you prefer a lot of pictures, the Greece edition of the Culinaria series is probably the best book in that series.  The recipes there are quite detailed, sometimes with pictoral technique sequences.  Note, though, that I haven't actually cooked from this book.&#xD;&#xA;&#xD;&#xA;Glorious Foods of Greece: http://www.powells.com/biblio/1-9780688154578-10&#xD;&#xA;Culinaria Greece: http://www.powells.com/biblio/62-9783833148880-0" />
  <row Id="36740" PostHistoryTypeId="2" PostId="17119" RevisionGUID="e8fc3a10-3da1-4837-abfb-2c8c44bc32f8" CreationDate="2011-08-25T07:01:44.873" UserId="7181" Text="Please share if you know some really delicious recipes..." />
  <row Id="36741" PostHistoryTypeId="1" PostId="17119" RevisionGUID="e8fc3a10-3da1-4837-abfb-2c8c44bc32f8" CreationDate="2011-08-25T07:01:44.873" UserId="7181" Text="Please help me with a hamburger recipe (bun, cutlet, sauce)." />
  <row Id="36742" PostHistoryTypeId="3" PostId="17119" RevisionGUID="e8fc3a10-3da1-4837-abfb-2c8c44bc32f8" CreationDate="2011-08-25T07:01:44.873" UserId="7181" Text="&lt;bread&gt;&lt;sauce&gt;&lt;beef&gt;" />
  <row Id="36743" PostHistoryTypeId="2" PostId="17120" RevisionGUID="6ed20a73-0854-4962-801a-ea010670e36d" CreationDate="2011-08-25T07:40:40.910" UserId="641" Text="As brown rice has already been explained. I'm guessing whole wheat noodles to be the 'brown' noodles." />
  <row Id="36744" PostHistoryTypeId="5" PostId="16093" RevisionGUID="19b6190b-eb8f-4e99-859b-2cc208c96e25" CreationDate="2011-08-25T09:25:44.410" UserId="6624" Comment="added 12 characters in body" Text="Maybe [CookDiary][1] is to your taste. ;) It does everything you want with the exception of calories calculation (at the moment).&#xD;&#xA;&#xD;&#xA;The program is written by me so ask away if you have any problems.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cookdiary.de" />
  <row Id="36745" PostHistoryTypeId="25" PostId="17112" RevisionGUID="105df506-f7e7-49aa-b6c3-5eae7f2d17ea" CreationDate="2011-08-25T09:27:26.653" Comment="http://twitter.com/#!/StackCooking/status/106658935783702528" />
  <row Id="36746" PostHistoryTypeId="2" PostId="17121" RevisionGUID="409d0378-7810-4a75-a69a-3efdb70cb4a8" CreationDate="2011-08-25T11:24:23.123" UserId="304" Text="I drag my Cuisinart out mostly for grating and shredding. Coleslaw, for example, requires me to shred most of a cabbage, and two carrots. It takes just seconds with the food processor. A hand grater and a mandoline could probably cover a lot of this ground, but it would take longer. One thing's for sure: your blender isn't going to help you grate cheese or shred cabbage." />
  <row Id="36747" PostHistoryTypeId="2" PostId="17122" RevisionGUID="85801755-1850-48c4-80fb-b7df50b72cec" CreationDate="2011-08-25T12:07:17.890" UserId="6279" Text="@A.K. you should look at this question: http://cooking.stackexchange.com/questions/15453/is-there-a-good-way-to-cook-a-hamburger-on-a-cast-iron-skillet/15457#15457 for both some good &quot;on point&quot; answers to your question and for an example of how to ask this kind of question on this site. &#xD;&#xA;&#xD;&#xA;Your question could be broken down into a couple of questions:&#xD;&#xA;&#xD;&#xA;*What kind of bread makes the best hamburger bun?*&#xD;&#xA;&#xD;&#xA; (Use a pretzel bread recipe but shape it like a bun)&#xD;&#xA;&#xD;&#xA;*What cuts of meat grind up for the best 'hamburger'?*&#xD;&#xA;&#xD;&#xA;(Beef Chuck and Lamb Shoulder) &#xD;&#xA;&#xD;&#xA;*I'm looking for a good &quot;sauce&quot; for my burgers. I want to find&#xD;&#xA;    something &quot;special&quot; and need some ideas.*&#xD;&#xA;&#xD;&#xA;(Make a bacon grease rue and then add ketchup and spices to get a very thick gravy that spread nicely on a burger...)" />
  <row Id="36748" PostHistoryTypeId="10" PostId="17119" RevisionGUID="825839fa-540d-412a-8ece-4ed74954cc2c" CreationDate="2011-08-25T12:14:13.167" UserId="1259" CloseReasonId="2" Text="[{&quot;Id&quot;:1259,&quot;DisplayName&quot;:&quot;yossarian&quot;}]" />
  <row Id="36749" PostHistoryTypeId="2" PostId="17123" RevisionGUID="7bbe58e9-258f-496b-8e69-1e3b69324b29" CreationDate="2011-08-25T13:23:02.977" UserId="5185" Text="1100 Watt means 1100 Joules per second (energy over time). 1100 Watt over a period of 240 seconds therefore is 264000 Joules. To deliver 264000 Joules of energy with only 800 Watt takes 330 seconds (5.5 minutes), as you expected.&#xD;&#xA;&#xD;&#xA;As KatieK noticed, there are some additional concerns. A good recipe will tell you to let the cooked product stand for a while. This allows heat diffusion, so all those Joules of heat will be distributed well. But if you cook at lower power, then the heat will already be diffused more. I.e. at lower power, you don't need to rest the product as long.&#xD;&#xA;&#xD;&#xA;Another difference might be that you're not just heating the product, but you're relying on a secondary effect such as killing germs. For that, you'll need to have the entire product above a critical temperature for a certain time. This in general means that you don't need to adjust the times as much as you'd expect by the simple formula.&#xD;&#xA;&#xD;&#xA;On the other hand, a warm product will lose heat to the environment over time. I.e. not all of those 264000 Joules will stay in the product you're heating. And with more time spent at medium temperatures, there's more heat loss in a low-powered microwave. " />
  <row Id="36750" PostHistoryTypeId="2" PostId="17124" RevisionGUID="ba45349a-963f-4c57-b985-0e64b61298e2" CreationDate="2011-08-25T13:28:03.117" UserId="7106" Text="This year has been generous and gave us a great apple harvest. There is even a surplus of them so, I would like to ask you, how to make a cider from apples?&#xD;&#xA;&#xD;&#xA;Thank you in advance." />
  <row Id="36751" PostHistoryTypeId="1" PostId="17124" RevisionGUID="ba45349a-963f-4c57-b985-0e64b61298e2" CreationDate="2011-08-25T13:28:03.117" UserId="7106" Text="How to make your own cider?" />
  <row Id="36752" PostHistoryTypeId="3" PostId="17124" RevisionGUID="ba45349a-963f-4c57-b985-0e64b61298e2" CreationDate="2011-08-25T13:28:03.117" UserId="7106" Text="&lt;alcohol&gt;&lt;apples&gt;" />
  <row Id="36753" PostHistoryTypeId="2" PostId="17125" RevisionGUID="5810df14-9890-466d-8da5-c3a6d6783837" CreationDate="2011-08-25T13:36:56.560" UserId="218" Text="Well, the answer is &quot;it depends.&quot; This is pretty much the same as asking, &quot;I have sugar, and I want sugar syrup. How much water do I add?&quot; It depends on the concentration you're looking for. If you're looking for a 24% solution, it's 24 grams of glucose in 76 grams of water. A 30% solution is 30 grams of glucose in 70 grams of water, etc, etc.&#xD;&#xA;&#xD;&#xA;Unless you have some chemical reason to avoid dextrin, you can just substitute corn syrup. The only reason they use glucose in Europe is because they don't have our superabundance of corn." />
  <row Id="36756" PostHistoryTypeId="2" PostId="17128" RevisionGUID="f9f060d8-1ee4-46a6-97b2-fd79bd669e6d" CreationDate="2011-08-25T14:07:24.403" UserId="41" Text="No noodles are actually *called* &quot;brown noodles&quot; but the only noodles I'm aware of that are brownish in colour are either wheat or buckwheat.&#xD;&#xA;&#xD;&#xA;Given the suggestion to cook it with a &quot;protein source&quot;, and given that this is meant to be a quick and easy meal, I'm sure that the idea was to cook some dried noodles briefly in soup along with some sliced or shredded meat.  This is common in Asian cuisine, and it *can* be nutritious, assuming you don't rely on instant noodles and artificial flavour packets.&#xD;&#xA;&#xD;&#xA;You'd probably be looking at one of the following:&#xD;&#xA;&#xD;&#xA;  * [Ramen][1], which is traditionally made from [la mian][2] (hand-pulled buckwheat noodles, although sometimes they're made from wheat), served in broth, usually with meat and green onions, and often flavoured with soy sauce.  Keep in mind that *real* ramen is actually quite difficult and time-consuming to make, and is not even close to the &quot;instant ramen&quot; you see for 99 cents a package. You can cheat a little and still have a decent meal by buying quality dried noodles and cooking them in real homemade broth, or at least canned broth.&#xD;&#xA;&#xD;&#xA;  * [Udon][3], AKA &quot;thick noodles&quot; (made from wheat), which are also typically prepared in broth, specifically dashi - broth made from kombu (kelp), dried tuna or bonito flakes, and occasionally mushrooms, and seasoned with soy sauce and mirin (rice wine).  Meat isn't as common in udon, but fish and tofu are, especially deep-fried.  You can still make it with beef or chicken. You can find decent-quality instant dashi at Asian grocery stores, so again, prep time is minimal if you get the right ingredients.&#xD;&#xA;&#xD;&#xA;  * [Soba][4] (buckwheat) noodle soup, which (in my experience) is almost always served in [miso][5] (again, available in instant form). Seasonings and toppings are otherwise similar to udon, although they tend to get a bit more elaborate. For example, the wiki page references *tsukimi soba* which means poaching a raw egg in the cooked soup.&#xD;&#xA;&#xD;&#xA;  * Finally [Phở][6], which is the Vietnamese take on this, which uses *rice* noodles (so definitely *not* brown). The most common preparation (at least in all of the Vietnamese restaurants around here) is simply the hot soup and noodles with some rare beef dropped in to briefly cook, then topped with basil and bean sprouts just before eating. The broth is really very difficult for non-natives to learn and instant pho is usually terrible, so I wouldn't recommend this for beginners.&#xD;&#xA;&#xD;&#xA;Of course you can always just go with good old-fashioned Western chicken noodle soup or chicken soup with rice and vegetables. Chicken noodle soup usually uses egg noodles, which are, again, definitely not brown, so although they're a fine choice, they're almost certainly not what the question is referring to.&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Ramen&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/La_mian&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Udon&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Soba&#xD;&#xA;  [5]: http://en.wikipedia.org/wiki/Miso&#xD;&#xA;  [6]: http://en.wikipedia.org/wiki/Pho" />
  <row Id="36760" PostHistoryTypeId="25" PostId="17124" RevisionGUID="52266277-02ea-4682-a159-d0f5d623011f" CreationDate="2011-08-25T15:27:27.907" Comment="http://twitter.com/#!/StackCooking/status/106749538257215489" />
  <row Id="36762" PostHistoryTypeId="5" PostId="15870" RevisionGUID="d2135c09-1cae-4408-84a4-4afb5aa0eaaa" CreationDate="2011-08-25T16:36:22.950" UserId="5776" Comment="deleted 1 characters in body" Text="I second the recommendation for Lukas Volger's [Veggie Burgers Every Which Way][1]. I've been working my way through it and have made several of the recipes so far, all of which have been good. However, I would say that not all of the recipes in the book work well for the grill. &#xD;&#xA;&#xD;&#xA;I've been doing everything vegan from the Volger book with mixed results. Many of the recipes use eggs, but you can do them with just breadcrumbs and water as the binder. They come out pretty delicate that way and are better in a skillet and then baked, as Volger recommends. His tofu and chard burgers use some tofu that has been browned then pureed as binder. This works ok, but the burgers came out quite delicate (but still delicious).&#xD;&#xA;&#xD;&#xA;Eggs are by far the most common binder as they may be the best edible binder there is, since they are basically liquid protein, but obviously not vegan. &#xD;&#xA;&#xD;&#xA;For delicate burgers, I use this [cooking grid][2] on the grill, which works great. You can find something similar at most kitchen stores.&#xD;&#xA;&#xD;&#xA;Another binder option is steamed rice, prepared like you would for sushi. It gets sticky and makes a great binder, though they'll still be a bit delicate.  I've been making the beet, brown rice and black bean burger recipe from Volger's book. I add bbq sauce and a paste of pureed rehydrated prunes, similar to the veggie burger at Hillstone/Houston's restaurant and they come out really great. They work fine right on the grill, though refrigerating them overnight makes them a little sturdier.&#xD;&#xA;&#xD;&#xA;Another option is adding vital wheat gluten and water, aka raw seitan dough. This is what is done in the [Veganomicon][3] black bean burger recipe. I tried these straight on the grill also and they stayed together perfectly, as well as any commercial veggie burger. However, they were a little bland and could use some more seasoning.&#xD;&#xA;&#xD;&#xA;I haven't tried any of these in burgers, but some common binders in vegan baking are peanut butter, apple sauce and [Ener-g egg replacer][4]. I bet peanut butter would work well in a burger with flavors that work with peanut, like Thai flavors or chipotle.&#xD;&#xA;&#xD;&#xA;Falafel-style burgers also don't need any binders, they stick together pretty well and can be grilled, though you may want to use a grill grid or something similar.&#xD;&#xA;&#xD;&#xA;Lastly, you can put a cast iron skillet or pizza stone on the grill - it's common now for grilled pizza and will work for delicate burgers.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Veggie-Burgers-Every-Which-Way/dp/1615190198&#xD;&#xA;  [2]: http://www.surlatable.com/product/PRO-625707/&#xD;&#xA;  [3]: http://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1309494893&amp;sr=1-1&#xD;&#xA;  [4]: http://www.ener-g.com/low-protein-1/egg-substitute.html" />
  <row Id="36763" PostHistoryTypeId="2" PostId="17130" RevisionGUID="899838c0-9cd8-4686-86cd-011036b42674" CreationDate="2011-08-25T16:38:52.127" UserId="7185" Text="I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other is a Dutch oven. There's nothing in the descriptions of them that tell me what the difference is between the two. Can anyone clarify? " />
  <row Id="36764" PostHistoryTypeId="1" PostId="17130" RevisionGUID="899838c0-9cd8-4686-86cd-011036b42674" CreationDate="2011-08-25T16:38:52.127" UserId="7185" Text="What's the difference between a French oven and a Dutch oven?" />
  <row Id="36765" PostHistoryTypeId="3" PostId="17130" RevisionGUID="899838c0-9cd8-4686-86cd-011036b42674" CreationDate="2011-08-25T16:38:52.127" UserId="7185" Text="&lt;dutch-oven&gt;" />
  <row Id="36766" PostHistoryTypeId="2" PostId="17131" RevisionGUID="2f7d55e5-ff71-47bb-b2c2-2bf19565a680" CreationDate="2011-08-25T16:40:02.717" UserId="6083" Text="I grew some cilantro in my garden and allowed some of it to go to seed. Most commonly, I've seen the seed pods dried and ground. Where I live at least, the fresh leaves are referred to as cilantro and the dried seeds are sold as coriander. What I tried, was using the fresh green seed pods in a soup and I loved it. The seed pods have a more balanced flavour in comparison to the leaves with additional fragrant citrus notes.&#xD;&#xA;&#xD;&#xA;What I'm wondering is if this is common practice or if anyone has any other ideas for using these pods." />
  <row Id="36767" PostHistoryTypeId="1" PostId="17131" RevisionGUID="2f7d55e5-ff71-47bb-b2c2-2bf19565a680" CreationDate="2011-08-25T16:40:02.717" UserId="6083" Text="What kind of dishes use fresh coriander fruits" />
  <row Id="36768" PostHistoryTypeId="3" PostId="17131" RevisionGUID="2f7d55e5-ff71-47bb-b2c2-2bf19565a680" CreationDate="2011-08-25T16:40:02.717" UserId="6083" Text="&lt;ingredients&gt;&lt;herbs&gt;" />
  <row Id="36769" PostHistoryTypeId="14" PostId="17124" RevisionGUID="c8efdad1-ddf3-467e-9c5e-37030ef29ecb" CreationDate="2011-08-25T16:40:31.507" UserId="-1" Text="[{&quot;Id&quot;:-1,&quot;DisplayName&quot;:&quot;Community&quot;}]" />
  <row Id="36770" PostHistoryTypeId="17" PostId="17124" RevisionGUID="8adb81e4-77c6-4da5-91ae-90dbc5bd59a2" CreationDate="2011-08-25T16:40:31.523" UserId="60" Comment="to http://homebrew.stackexchange.com/questions/4934/how-to-make-your-own-cider" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="36771" PostHistoryTypeId="10" PostId="17124" RevisionGUID="adad9123-3f25-4e61-b591-0e62df96b802" CreationDate="2011-08-25T16:40:29.403" UserId="60" CloseReasonId="2" Text="[{&quot;Id&quot;:60,&quot;DisplayName&quot;:&quot;hobodave&quot;}]" />
  <row Id="36772" PostHistoryTypeId="10" PostId="17055" RevisionGUID="d1825e22-a327-423f-9a99-3d425ffcc897" CreationDate="2011-08-25T16:58:33.813" UserId="41" CloseReasonId="3" Text="[{&quot;Id&quot;:1887,&quot;DisplayName&quot;:&quot;Martha F.&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="36773" PostHistoryTypeId="5" PostId="16992" RevisionGUID="372e5cde-44ec-44bb-ad4d-589b27e20c20" CreationDate="2011-08-25T17:16:36.560" UserId="1890" Comment="added 67 characters in body" Text="**Fried Eggs:**&#xD;&#xA;&#xD;&#xA;_Sunny Side Up_ -- Not flipped, unbroken yolk. The top of the egg is just barely set.&#xD;&#xA;&#xD;&#xA;_Basted_ -- Sunny Side Up, hot fat spooned over until the white surrounding the yolk is opaque.&#xD;&#xA;&#xD;&#xA;_Over Easy_ -- Flipped, unbroken yolk, yolk runny.&#xD;&#xA;&#xD;&#xA;_Over Medium / Well_ -- Flipped, unbroken yolk, yolk cooked to have a firm but wet-appearing center.&#xD;&#xA;&#xD;&#xA;_Over Hard_ -- Flipped, broken, fully-cooked yolk.&#xD;&#xA;&#xD;&#xA;_Broken / Lightly Scrambled_ -- Broken in pan and gently stirred while cooking - yolk and whites should not be mixed entirely.&#xD;&#xA;&#xD;&#xA;_Scrambled Eggs_ -- Made in many different ways. Generally the eggs are mixed in a bowl before being put into the pan, and often stirred while cooking. Some recipes add fat to the eggs in the form of milk, cream, butter, or oil. A distinction can be made between Wet/Loose or Dry, which refers to the degree of doneness.&#xD;&#xA;&#xD;&#xA;**Omelettes:**&#xD;&#xA;&#xD;&#xA;_Filled Omelette_ -- Eggs mixed before cooking, possibly with added fat as in _Scrambled Eggs_. Cooked in fat in a saute pan; when set but the interior still wet, previously-cooked fillings (cheese, onions, mushrooms, peppers, tomatoes...) are added, and the eggs folded over into a half-moon shape.  &#xD;&#xA;&#xD;&#xA;_Spanish Omelette / Western Omelette_ -- Same as filled, but the egg mixture is poured over the fillings in a hot pan and cooked, thus incorporating the fillings into the egg.&#xD;&#xA;&#xD;&#xA;_Fluffy Omelette_ -- Whites and yolks beaten separately. Yolks are gently folded into the whites without breaking the structure of the whites. Optional toppings are added. Cooked slowly in a pan, or baked (an electric frying pan with a lid works well for this preparation).&#xD;&#xA;&#xD;&#xA;**Boiled:**&#xD;&#xA;&#xD;&#xA;Cooked in shell in water for a timed period. Some people will refer to degree of doneness by cooking time, i.e., a &quot;3-minute egg&quot; is soft-boiled with some runny white around the yolk. Some recipes call for eggs to be added to boiling water, others to be started in cold water. In the cold-water start, the pot may be left on the heat or removed when the water reaches a boil. The eggs may be shocked in ice water when removed.&#xD;&#xA;&#xD;&#xA;_Soft_ -- Yolk runny, potentially with slight unset white around the yolk.&#xD;&#xA;&#xD;&#xA;_Medium_ -- White completely set, yolk firm but with a dark, wet appearance.&#xD;&#xA;&#xD;&#xA;_Hard_ -- Yolk completely set and pale yellow.&#xD;&#xA;&#xD;&#xA;**Poached:** &#xD;&#xA;&#xD;&#xA;Egg cooked, out of shell, in water, stock, or other liquid --  excluding fats or oils -- at a temperature in the range of 160-180˚F (70-82˚C). There are possible degrees of doneness, however the typical poached egg has a runny but warm and thickened yolk and fully-set white.&#xD;&#xA;&#xD;&#xA;**Coddled:**&#xD;&#xA;&#xD;&#xA;An egg that has been very lightly cooked (poached eggs are sometimes considered coddled). This can either be accomplished with an egg coddler or cooking an egg in its shell with water that is slightly below boiling point.&#xD;&#xA;&#xD;&#xA;**Shirred:**&#xD;&#xA;&#xD;&#xA;An egg cooked in an oven at the low-mid 300's˚F (~160˚C), contained in a ramekin, until the whites are just set and the yolk is runny but thickened. Often butter or another fat is placed on top before cooking.&#xD;&#xA;&#xD;&#xA;**Steamed:**&#xD;&#xA;&#xD;&#xA;Very similar to shirred eggs, but the ramekin is covered with some aluminum foil and put in a steamer for 7-15 minutes. &#xD;&#xA;&#xD;&#xA;**In a basket:**&#xD;&#xA;Eggs fried in a hole made in a slice of bread" />
  <row Id="36774" PostHistoryTypeId="2" PostId="17132" RevisionGUID="369b2888-ffb3-47fd-9169-870b0e4e9513" CreationDate="2011-08-25T17:26:16.530" UserId="6083" Text="I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour and water) slipped off the chicken in the oil because the meat was too wet. What is the reason for the vinegar here? Is there a trick to this or do I just have a bad recipe?" />
  <row Id="36775" PostHistoryTypeId="1" PostId="17132" RevisionGUID="369b2888-ffb3-47fd-9169-870b0e4e9513" CreationDate="2011-08-25T17:26:16.530" UserId="6083" Text="Vinegar and battered chicken?" />
  <row Id="36776" PostHistoryTypeId="3" PostId="17132" RevisionGUID="369b2888-ffb3-47fd-9169-870b0e4e9513" CreationDate="2011-08-25T17:26:16.530" UserId="6083" Text="&lt;chicken&gt;&lt;frying&gt;" />
  <row Id="36777" PostHistoryTypeId="2" PostId="17133" RevisionGUID="7152e1cd-18d0-4196-ad5c-94d94fdcc840" CreationDate="2011-08-25T17:27:37.483" UserId="1374" Text="Its really just marketing by Le Creuset and Le Chasseur (who has been known to do it also) - they're just trying to capitalize on the positive association between 'French' and 'cookery'.  &#xD;&#xA;&#xD;&#xA;There is no difference in the *actual product* (in terms of the name, I don't know about the *particular* pieces you're looking at)." />
  <row Id="36778" PostHistoryTypeId="2" PostId="17134" RevisionGUID="f1548fe2-1c46-4acb-b318-e83607e73e4b" CreationDate="2011-08-25T17:30:26.560" UserId="6279" Text="Ok, so the &quot;Smart XXX Alec&quot; in me wanted to start out by saying: &quot;*The French oven is more arrogant and less useful.*&quot;  But I refrained until I learned I was right. &#xD;&#xA;&#xD;&#xA;Looking at these two similar products [Dutch Oven][1] vs. [French Oven][2] I notice that there is not much difference except that the &quot;French Oven&quot; is 4 times the price &amp; only good to 350 degrees in the oven where the Dutch Oven is rated for 400 degrees (F). &#xD;&#xA;&#xD;&#xA;So I think I have to stand by my original thought.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Lodge-EC6D33-Cast-Iron-6-Quart-Caribbean/dp/B000N4WN08/ref=sr_1_2?ie=UTF8&amp;qid=1314292911&amp;sr=8-2&#xD;&#xA;  [2]: http://www.amazon.com/Creuset-Enameled-Cast-Iron-2-Quart-French/dp/B00004SBH4/ref=sr_1_1?ie=UTF8&amp;qid=1314292911&amp;sr=8-1" />
  <row Id="36779" PostHistoryTypeId="2" PostId="17135" RevisionGUID="7d70f5f8-f216-496b-850c-1b5b536f737d" CreationDate="2011-08-25T17:37:02.717" UserId="1374" Text="Adding vinegar 'to the chicken' might give it a **slight** tanginess, but its certainly going to cause issues with the  batter adhesion.  Sounds like a bad recipe (especially if your batter was **just** flour and water too!).&#xD;&#xA;&#xD;&#xA;Every time I've seen vinegar in batter dipped chicken, its because there's also baking soda and it helps produce a lighter, airier batter.  And you put it in the batter, not on the chicken." />
  <row Id="36780" PostHistoryTypeId="5" PostId="17130" RevisionGUID="04554c25-c53a-42db-8e5c-f79af59c9b62" CreationDate="2011-08-25T17:38:13.637" UserId="7185" Comment="added links to products" Text="I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other is a Dutch oven. There's nothing in the descriptions of them that tell me what the difference is between the two. Can anyone clarify? &#xD;&#xA;&#xD;&#xA;**Edited to add specific pieces**&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.chefsresource.com/lecreus2qtro.html&quot;&gt;2 quart French oven&lt;/a&gt;&#xD;&#xA;&#xD;&#xA;&lt;a href=&quot;http://www.chefsresource.com/le-creuset25-quart-heritage-dutch-oven.html&quot;&gt;2.5 quart Dutch oven&lt;/a&gt;" />
  <row Id="36781" PostHistoryTypeId="2" PostId="17136" RevisionGUID="83402dc5-ca61-4f6d-b4ee-f4100c16b307" CreationDate="2011-08-25T17:38:15.600" UserId="7165" Text="In a restaurant you will cook a lot of pasta in the same pot of water over the course of the night. This water will end up having quite a bit of starch. Using a bit of this starch water will help the sauce adhere to the pasta.&#xD;&#xA;&#xD;&#xA;At home the resulting water isn't going to contain as much starch, but it will still help. You wont see quite the same effect as a professional kitchen.&#xD;&#xA;&#xD;&#xA;I'm not sure which professional chef said it, but he said that it would be great if they bottled this starchy pasta water for home use.&#xD;&#xA;" />
  <row Id="36782" PostHistoryTypeId="25" PostId="17132" RevisionGUID="c91e480f-4bbf-4381-9984-e43fc70f30c1" CreationDate="2011-08-25T18:27:28.870" Comment="http://twitter.com/#!/StackCooking/status/106794840368488449" />
  <row Id="36784" PostHistoryTypeId="2" PostId="17138" RevisionGUID="3cf2978d-844b-4acd-ab2a-4f3742a74584" CreationDate="2011-08-25T19:51:03.570" UserId="641" Text="I've [Gooooogled it][1] and found there is no difference. According to these opinions the cookware is the same. The name 'dutch oven' is because of the dutch cookware in early US history. The French just named it French oven for marketing purposes.&#xD;&#xA;&#xD;&#xA;I've no idea whether this story is correct or not.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ths.gardenweb.com/forums/load/cookware/msg1208335114553.html" />
  <row Id="36785" PostHistoryTypeId="2" PostId="17139" RevisionGUID="939aa716-8001-4746-b884-40329dde23a3" CreationDate="2011-08-25T20:42:51.630" UserId="7092" Text="Most refrigerators manufactured today receive their actual &quot;coolness&quot; from the attached freezer.  The attached freezer sections must have periodic defrosts, otherwise the air pathways which circulate the cooled air will become blocked.&#xD;&#xA;&#xD;&#xA;In the good old days, the consumer freezers were defrosted manually when they became so full of frost that nothing much would fit.  The newer ones all have auto defrost at varying periods from daily to thrice daily.&#xD;&#xA;&#xD;&#xA;The vapor pressure of water in the presence of a freezer is very high - an open freezer or refrigerator will literally suck the moisture out of the air (this is why your lips crack while you are skiing and why the glass cooler doors at the store are difficult to open immediately after you close it) and condense it to water or ice.&#xD;&#xA;&#xD;&#xA;Anyway, the defrost cycle produces lots of melted water, which must drain somewhere; which is usually underneath your appliance or the floor.  There is usually a tube to drain the freezer water from defrost to the drain pan.  What usually happens is that mold grows in the drain tube.  Someone else mentioned above to use a soft wire to clean the tube, this is correct procedure to clear the blockage.&#xD;&#xA;&#xD;&#xA;To cure it for a long period (roughly equivalent to the elapsed time between the purchase of the refrigerator and now) run bleach down the tube to kill the mold (yes it's probably mold) growing in the tube.  What I usually do (or have done) is pinch off the low end of the tube and fill it with household bleach and leave it for a bit (5 minutes is fine).  Then open it and allow it to drain and rinse well with water.  Clumps should come out, uck!&#xD;&#xA;&#xD;&#xA;Oh yeah, don't forget to empty the container you use catch all the junk that comes out of the tube.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="36787" PostHistoryTypeId="5" PostId="17130" RevisionGUID="764c3ed3-f120-46a6-8d17-4d84985c5a10" CreationDate="2011-08-25T21:34:38.360" UserId="1229" Comment="added 136 characters in body" Text="I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other is a Dutch oven. There's nothing in the descriptions of them that tell me what the difference is between the two. Can anyone clarify? &#xD;&#xA;&#xD;&#xA;**Edited to add specific pieces**&#xD;&#xA;&#xD;&#xA;- [2 quart French oven][1]&#xD;&#xA;&#xD;&#xA;  ![screenshot][2]&#xD;&#xA;&#xD;&#xA;- [2.5 quart Dutch oven][3]&#xD;&#xA;&#xD;&#xA;  ![screenshot][4]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.chefsresource.com/lecreus2qtro.html&#xD;&#xA;  [2]: http://i.stack.imgur.com/JRz3M.jpg&#xD;&#xA;  [3]: http://www.chefsresource.com/le-creuset25-quart-heritage-dutch-oven.html&#xD;&#xA;  [4]: http://i.stack.imgur.com/b22sM.jpg" />
  <row Id="36788" PostHistoryTypeId="5" PostId="17133" RevisionGUID="f19c26bd-dfba-46e4-9ce4-930fc0d53119" CreationDate="2011-08-25T21:35:46.643" UserId="1229" Comment="added 2 characters in body" Text="It is really just marketing by Le Creuset and Le Chasseur (who has been known to do it also) - they're just trying to capitalize on the positive association between 'French' and 'cookery'.  &#xD;&#xA;&#xD;&#xA;There is no difference in the *actual product* (in terms of the name, I don't know about the *particular* pieces you're looking at)." />
  <row Id="36789" PostHistoryTypeId="5" PostId="17138" RevisionGUID="c7dd7c15-8745-4008-b8de-e18a4e7d87df" CreationDate="2011-08-25T21:47:28.183" UserId="641" Comment="added 38 characters in body" Text="I've [Gooooogled it][1] and found there is no difference. According to these opinions the cookware is the same. The name 'dutch oven' is because of the dutch cookware in early US history. The French just named it French oven for marketing purposes.&#xD;&#xA;&#xD;&#xA;This is confirmed by the [Wikipedia][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://ths.gardenweb.com/forums/load/cookware/msg1208335114553.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Dutch_oven" />
  <row Id="36790" PostHistoryTypeId="6" PostId="16510" RevisionGUID="8fa35fff-4065-4014-84bb-1b4b31dfd372" CreationDate="2011-08-25T22:10:25.300" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;refrigerator&gt;" />
  <row Id="36791" PostHistoryTypeId="6" PostId="17130" RevisionGUID="4a0317bc-6d45-4f2d-b910-4bccdc3aa10b" CreationDate="2011-08-25T22:11:57.810" UserId="41" Comment="edited tags" Text="&lt;equipment&gt;&lt;cookware&gt;&lt;dutch-oven&gt;" />
  <row Id="36792" PostHistoryTypeId="2" PostId="17140" RevisionGUID="a109406b-9ea1-49cf-b4dc-743283be4f96" CreationDate="2011-08-26T00:05:38.913" UserId="1374" Text="It may be a little soft for that compared to most sourdough (but I like a softer bread for something like pulled pork), but I'd try a potato based bread.  It's a classic flavor pairing with many of those other flavors (especially bacon!)." />
  <row Id="36793" PostHistoryTypeId="5" PostId="17140" RevisionGUID="8798d731-ce44-458b-9102-508d17c32b7c" CreationDate="2011-08-26T00:14:08.983" UserId="1374" Comment="added 32 characters in body" Text="It may be a little soft for that compared to most sourdough (but I like a softer bread for something like pulled pork, it competes less for texture), but I'd try a potato based bread.  It's a classic flavor pairing with many of those other flavors (especially bacon!).  " />
  <row Id="36794" PostHistoryTypeId="25" PostId="17130" RevisionGUID="486727ab-10e8-415c-93e1-0d9ba26ed5b0" CreationDate="2011-08-26T00:27:29.670" Comment="http://twitter.com/#!/StackCooking/status/106885441462075393" />
  <row Id="36795" PostHistoryTypeId="2" PostId="17141" RevisionGUID="f366ec22-e321-4db2-9e61-377259030b55" CreationDate="2011-08-26T00:59:14.433" UserId="702" Text="Bacon contains a rather large amount of salt which can pose problems for people who are trying to find ways to reduce salt in their diet.&#xD;&#xA;&#xD;&#xA;Is there some method that can be used to reduce the amount of salt in bacon?" />
  <row Id="36796" PostHistoryTypeId="1" PostId="17141" RevisionGUID="f366ec22-e321-4db2-9e61-377259030b55" CreationDate="2011-08-26T00:59:14.433" UserId="702" Text="Is there a method for desalinating bacon?" />
  <row Id="36797" PostHistoryTypeId="3" PostId="17141" RevisionGUID="f366ec22-e321-4db2-9e61-377259030b55" CreationDate="2011-08-26T00:59:14.433" UserId="702" Text="&lt;salt&gt;&lt;bacon&gt;&lt;reduction&gt;" />
  <row Id="36798" PostHistoryTypeId="2" PostId="17142" RevisionGUID="1ccae9a4-4025-4a73-91f1-236a133e6367" CreationDate="2011-08-26T01:07:09.313" UserId="1374" Text="If you're buying bacon at the store, and trying to reduce the actual sodium in the product you've just purchased - you're out of luck.  Like *most* things, you can't un-salt it.  You can reduce the **flavor**, but in your case, the sodium is still there.&#xD;&#xA;&#xD;&#xA;Alternative options include:&#xD;&#xA;&#xD;&#xA; - Buy reduced sodium bacon&#xD;&#xA; - Make reduced sodium bacon&#xD;&#xA; - Use less bacon, in order to reduce the total sodium intake. " />
  <row Id="36799" PostHistoryTypeId="5" PostId="17142" RevisionGUID="bd8bc30b-bcc7-45a5-b95a-b755569421e4" CreationDate="2011-08-26T01:12:43.363" UserId="1374" Comment="deleted 2 characters in body" Text="If you're buying bacon at the store, and trying to reduce the actual sodium in the product you've just purchased - you're out of luck.  Like most things, you can't un-salt it.  You can reduce the **flavor**, but in your case, the sodium is still there.&#xD;&#xA;&#xD;&#xA;Alternative options include:&#xD;&#xA;&#xD;&#xA; - Buy reduced sodium bacon&#xD;&#xA; - Make reduced sodium bacon&#xD;&#xA; - Use less bacon, in order to reduce the total sodium intake. " />
  <row Id="36800" PostHistoryTypeId="2" PostId="17143" RevisionGUID="21298d02-131c-431c-9b07-1a4da4e9acf2" CreationDate="2011-08-26T02:06:46.193" UserId="6279" Text="I keep both of these recipes bookmarked because they are great and I believe would be a strong fit for your situation:&#xD;&#xA;&#xD;&#xA;Home made [soft pretzels][1] Or [hard pretzels][2].&#xD;&#xA;&#xD;&#xA;one change I think would be a nice complement is substitute either [&quot;original&quot; or &quot;hickory&quot; Bacon Salt][3] for pretzel salt.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Good luck with your competition.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.foodnetwork.com/recipes/alton-brown/homemade-soft-pretzels-recipe/index.html&#xD;&#xA;  [2]: http://www.foodnetwork.com/recipes/alton-brown/homemade-hard-pretzels-recipe/index.html&#xD;&#xA;  [3]: http://www.baconsalt.com/" />
  <row Id="36801" PostHistoryTypeId="2" PostId="17144" RevisionGUID="6343c8b7-a6ba-4919-8135-e75fb3256b39" CreationDate="2011-08-26T02:16:30.780" UserId="6279" Text="Another option to consider is to go to your local butcher and ask them to cure you some bacon specially. As @rfusca says, &quot;you can't 'unsalt' it&quot;, but the butcher can cure it with significantly reduce the salt before it goes in. Alternately, the butcher may be willing to either smoke cure or [sugar cure][1] the slab.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mademan.com/mm/how-sugar-cure-bacon.html" />
  <row Id="36802" PostHistoryTypeId="2" PostId="17145" RevisionGUID="4023ecd9-f2a5-4054-9c97-3473390e52a8" CreationDate="2011-08-26T02:45:50.577" UserId="4278" Text="Our family has maintained a sourdough start for several decades. It has great flavor, but we use it mostly for pancakes. I've tried making bread with it several times, but never get good results.&#xD;&#xA;&#xD;&#xA;This experience has led me to look for some sort of diagnostic procedure for bread. I'm hoping to find some sort of bread trouble-shooter, with common problems and their cause. And, I guess, not just problems, but say I just want more chew, or a flaky crust, the ideal guide would give me some things to try.&#xD;&#xA;&#xD;&#xA;Can you recommend a good bread trouble-shooter?" />
  <row Id="36803" PostHistoryTypeId="1" PostId="17145" RevisionGUID="4023ecd9-f2a5-4054-9c97-3473390e52a8" CreationDate="2011-08-26T02:45:50.577" UserId="4278" Text="How do I diagnose and adjust my bread recipe?" />
  <row Id="36804" PostHistoryTypeId="3" PostId="17145" RevisionGUID="4023ecd9-f2a5-4054-9c97-3473390e52a8" CreationDate="2011-08-26T02:45:50.577" UserId="4278" Text="&lt;bread&gt;&lt;food-science&gt;&lt;sourdough&gt;" />
  <row Id="36805" PostHistoryTypeId="2" PostId="17146" RevisionGUID="65cc99fc-f78e-46e6-9333-de82d5ed743e" CreationDate="2011-08-26T03:05:28.307" UserId="1374" Text="I think your 'troubleshooter' and the desire to know what to do to get a different result ('more chew, or a flaky crust,etc) are definitely one in the same.  *You'll need to understand the basic chemistry of bread.*  Baking in general is *more* (not all) chemistry, than normal cooking.  If you throw too much of something in, it may not just taste different, but change the entire critical chemical reaction in the oven.&#xD;&#xA;&#xD;&#xA;Once that's cemented in your head, then if your bread doesn't rise, you immediately know that its one of a few things.  If you want a crisp crust, you'll know what to add. Its the same knowledge.&#xD;&#xA;&#xD;&#xA;The best two references that *I've* read in regards to this are :&#xD;&#xA;&#xD;&#xA; - [The Bread Baker's Apprentice by Peter Reinhart][1] - Its pretty much a classic now and a must read for anybody wanting to get into baking.  Its got great chemistry, technique, and recipes in it.This is the book that made **MANY** things with bread just 'click' with me.  &#xD;&#xA;&#xD;&#xA; - [I'm Just Here for More Food by Alton Brown][2] - Just like on TV he goes through the why and the how of everything.  It's a general baking book - not just for bread though, but there's a whole section on dough.  I like the techniques and undertanding here, but found the recipes to be a bit lackluster.  (He's got pancake info here too!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Additionally, I'd encourage you to ask specific problems in regards to your bread issue on here.  There's a wealth of knowledge on the site and absorbing some via here would be a perfectly valid resource.&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414" />
  <row Id="36806" PostHistoryTypeId="5" PostId="17146" RevisionGUID="843c4ad4-75f3-45f8-93cc-6a6aef997bf1" CreationDate="2011-08-26T03:18:28.887" UserId="1374" Comment="deleted 1 characters in body" Text="I think your 'troubleshooter' and the desire to know what to do to get a different result ('more chew, or a flaky crust,etc) are definitely one in the same.  *You'll need to understand the basic chemistry of bread.*  Baking in general is *more* (not all) chemistry than normal cooking.  If you throw too much of something in, it may not just taste different, but change the entire critical chemical reaction in the oven.&#xD;&#xA;&#xD;&#xA;Once that's cemented in your head, then if your bread doesn't rise, you immediately know that its one of a few things.  If you want a crisp crust, you'll know what to add. Its the same knowledge.&#xD;&#xA;&#xD;&#xA;The best two references that *I've* read in regards to this are :&#xD;&#xA;&#xD;&#xA; - [The Bread Baker's Apprentice by Peter Reinhart][1] - Its pretty much a classic now and a must read for anybody wanting to get into baking.  Its got great chemistry, technique, and recipes in it.This is the book that made **MANY** things with bread just 'click' with me.  &#xD;&#xA;&#xD;&#xA; - [I'm Just Here for More Food by Alton Brown][2] - Just like on TV he goes through the why and the how of everything.  It's a general baking book - not just for bread though, but there's a whole section on dough.  I like the techniques and undertanding here, but found the recipes to be a bit lackluster.  (He's got pancake info here too!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Additionally, I'd encourage you to ask specific problems in regards to your bread issue on here.  There's a wealth of knowledge on the site and absorbing some via here would be a perfectly valid resource.&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414" />
  <row Id="36807" PostHistoryTypeId="5" PostId="17146" RevisionGUID="a3339ed4-9457-4e5a-9c95-d39e65435670" CreationDate="2011-08-26T04:04:15.260" UserId="1374" Comment="added 39 characters in body" Text="I think your 'troubleshooter' and the desire to know what to do to get a different result ('more chew, or a flaky crust,etc) are definitely one in the same.  *You'll need to understand the basic chemistry of bread (and some critical techniques as well).*  Baking in general is *more* (not all) chemistry than normal cooking.  If you throw too much of something in, it may not just taste different, but change the entire critical chemical reaction in the oven.&#xD;&#xA;&#xD;&#xA;Once that's cemented in your head, then if your bread doesn't rise, you immediately know that its one of a few things.  If you want a crisp crust, you'll know what to add. Its the same knowledge.&#xD;&#xA;&#xD;&#xA;The best two references that *I've* read in regards to this are :&#xD;&#xA;&#xD;&#xA; - [The Bread Baker's Apprentice by Peter Reinhart][1] - Its pretty much a classic now and a must read for anybody wanting to get into baking.  Its got great chemistry, technique, and recipes in it.This is the book that made **MANY** things with bread just 'click' with me.  &#xD;&#xA;&#xD;&#xA; - [I'm Just Here for More Food by Alton Brown][2] - Just like on TV he goes through the why and the how of everything.  It's a general baking book - not just for bread though, but there's a whole section on dough.  I like the techniques and undertanding here, but found the recipes to be a bit lackluster.  (He's got pancake info here too!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Additionally, I'd encourage you to ask specific problems in regards to your bread issue on here.  There's a wealth of knowledge on the site and absorbing some via here would be a perfectly valid resource.&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414" />
  <row Id="36808" PostHistoryTypeId="2" PostId="17147" RevisionGUID="3338485b-40f3-4d17-bb35-d717473d21e1" CreationDate="2011-08-26T04:16:14.393" UserId="7190" Text="I'm looking to improve my dutch oven cooking skills. What is the best source for proven recipes and good dutch oven techniques?" />
  <row Id="36809" PostHistoryTypeId="1" PostId="17147" RevisionGUID="3338485b-40f3-4d17-bb35-d717473d21e1" CreationDate="2011-08-26T04:16:14.393" UserId="7190" Text="Dutch oven cooking" />
  <row Id="36810" PostHistoryTypeId="3" PostId="17147" RevisionGUID="3338485b-40f3-4d17-bb35-d717473d21e1" CreationDate="2011-08-26T04:16:14.393" UserId="7190" Text="&lt;learning&gt;&lt;dutch-oven&gt;" />
  <row Id="36811" PostHistoryTypeId="2" PostId="17148" RevisionGUID="1582066f-b45d-46e4-8753-6cb9f13a49f5" CreationDate="2011-08-26T04:21:44.273" UserId="5776" Text="Here's an article that suggests using on seafood/white fleshed fish. http://www.nytimes.com/2009/08/19/dining/19cori.html " />
  <row Id="36812" PostHistoryTypeId="2" PostId="17149" RevisionGUID="2d8ac806-5fe3-4e84-92fa-70c374ac1ad6" CreationDate="2011-08-26T04:31:52.870" UserId="5776" Text="Harold McGee did a great piece on the amount of water used to cook pasta that discusses this topic.&#xD;&#xA;&#xD;&#xA;http://www.nytimes.com/2009/02/25/dining/25curi.html&#xD;&#xA;&#xD;&#xA;Basically, if you're going to do it at home, use less water, and you'll have a more concentrated, flavorful liquid, which you can use like stock in a sauce (not saying it is stock, but it has a lot of flavor). It's obviously starchy and salty, but it will have a good amount of wheaty flavor.&#xD;&#xA;&#xD;&#xA;I find the water from whole wheat pasta also has a lot more flavor than white pasta. &#xD;&#xA;&#xD;&#xA;Probably the most famous dish that I'm aware of that makes use of this technique is Cacio e Pepe, a Roman pasta dish where the sauce is made from olive oil, pasta water, pecorino romano and/or parmigiano reggiano, and of course a good amount of black pepper. Sometimes butter is used as well. It's a pretty cheap meal, but very comforting. Sometimes I make a vegan version with olive oil, earth balance, fresh garlic and some nutritional yeast (fiancee is allergic to dairy). " />
  <row Id="36813" PostHistoryTypeId="2" PostId="17150" RevisionGUID="8f9cd819-fbef-4de2-affe-d41acead56aa" CreationDate="2011-08-26T05:26:53.843" UserId="7180" Text="For sourdough issues in particular I'd recommend The Cheese Board: Collective Works (http://www.powells.com/biblio/2-9781580084192-2).  It's not a general bread troubleshooting guide, but it does have over 10 pages on starting, maintaining and using a natural sourdough starter.&#xD;&#xA;&#xD;&#xA;Rose Levy Beranbaum, author of The Bread Bible, has a website (http://www.realbakingwithrose.com/) which has a Q&amp;A section with ideas and advice.&#xD;&#xA;&#xD;&#xA;I am wondering what you mean by &quot;never get good results&quot;.  I realize that you didn't ask directly for troubleshooting help, but I'd be interested to know what recipe(s) you're following and how your bread didn't turn out." />
  <row Id="36814" PostHistoryTypeId="5" PostId="17146" RevisionGUID="58515336-6269-4e76-8cb0-20624eb75fee" CreationDate="2011-08-26T05:34:14.247" UserId="1374" Comment="added 43 characters in body" Text="I think your 'troubleshooter' and the desire to know what to do to get a different result ('more chew, or a flaky crust,etc) are definitely one in the same.  *You'll need to understand the basic chemistry of bread (and some critical techniques as well).*  Baking in general is *more* (not all) chemistry than normal cooking.  If you throw too much of something in, it may not just taste different, but change the entire critical chemical reaction in the oven.&#xD;&#xA;&#xD;&#xA;Once that's cemented in your head, then if your bread doesn't rise, you immediately know that its one of a few things.  If you want a crisp crust, you'll know what to add. Its the same knowledge.&#xD;&#xA;&#xD;&#xA;The best two references that *I've* read in regards to this are :&#xD;&#xA;&#xD;&#xA; - [The Bread Baker's Apprentice by Peter Reinhart][1] - Its pretty much a classic now and a must read for anybody wanting to get into baking.  Its got great chemistry, technique, and recipes in it.This is the book that made **MANY** things with bread just 'click' with me.  A large chunk of this book deals with sourdough.&#xD;&#xA;&#xD;&#xA; - [I'm Just Here for More Food by Alton Brown][2] - Just like on TV, he goes through the why and the how of everything.  It's a general baking book - not just for bread, but there's a whole section on dough.  I like the techniques and understanding here, but found the recipes to be a bit lackluster.  (He's got pancake info here too!)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Additionally, I'd encourage you to ask specific problems in regards to your bread issue on here.  There's a wealth of knowledge on the site and absorbing some via here would be a perfectly valid resource.&#xD;&#xA;  [1]: http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688&#xD;&#xA;  [2]: http://www.amazon.com/Im-Just-Here-More-Food/dp/1584793414" />
  <row Id="36815" PostHistoryTypeId="2" PostId="17151" RevisionGUID="9c5406d7-483d-4c8b-88f7-aa201ec864d9" CreationDate="2011-08-26T06:16:35.930" UserId="7191" Text="I also add the instant coffee before heating the milk. It does make the instant coffee dissolve better. Oddly enough, I also heat the milk for 2:30-2:45 like Melissa. To top it off, I then add a creamer like International Delight into the brew and then mix it all together. It is absolutely divine. I personally don't like the taste of coffee that has been brewed in water. It is too bitter for me. Making it with milk seems to take away the bitterness and only leave the coffee flavor and whatever creamer I have added." />
  <row Id="36816" PostHistoryTypeId="2" PostId="17152" RevisionGUID="307a2052-a6a4-49a2-8c6c-95d668d70e11" CreationDate="2011-08-26T08:06:47.263" UserId="4145" Text="I frequently buy batches of mangoes to sun-ripen. 5% of these mangoes retain yellow flesh (and do not darken to orange) even as the fruit ripens (and becomes tasty). Why does this happen?&#xD;&#xA;&#xD;&#xA;Is this simply due to genetic variability in mango offspring?" />
  <row Id="36817" PostHistoryTypeId="1" PostId="17152" RevisionGUID="307a2052-a6a4-49a2-8c6c-95d668d70e11" CreationDate="2011-08-26T08:06:47.263" UserId="4145" Text="Why do some mangoes ripen without changing flesh color?" />
  <row Id="36818" PostHistoryTypeId="3" PostId="17152" RevisionGUID="307a2052-a6a4-49a2-8c6c-95d668d70e11" CreationDate="2011-08-26T08:06:47.263" UserId="4145" Text="&lt;mango&gt;" />
  <row Id="36819" PostHistoryTypeId="2" PostId="17153" RevisionGUID="fd1bd97a-4587-4d2b-a5d2-31c55c8dc3ea" CreationDate="2011-08-26T08:38:59.313" UserId="7079" Text="The starch in the cooking water acts as an emulsifier, so for a dish like spaghetti, aglio e olio it will make a more luscious sauce." />
  <row Id="36820" PostHistoryTypeId="2" PostId="17154" RevisionGUID="48381181-d334-4427-b188-2b6d88d5e0cc" CreationDate="2011-08-26T11:27:29.933" UserId="2483" Text="I find it difficult to source rice wine vinegar for recipes. I can usually find rice vinegar, rice wine, and white wine vinegar, but not specifically rice wine vinegar.&#xD;&#xA;&#xD;&#xA;Can I use any of the above ingredients, or anything else, as an alternative?" />
  <row Id="36821" PostHistoryTypeId="1" PostId="17154" RevisionGUID="48381181-d334-4427-b188-2b6d88d5e0cc" CreationDate="2011-08-26T11:27:29.933" UserId="2483" Text="What’s a good alternative to rice wine vinegar?" />
  <row Id="36822" PostHistoryTypeId="3" PostId="17154" RevisionGUID="48381181-d334-4427-b188-2b6d88d5e0cc" CreationDate="2011-08-26T11:27:29.933" UserId="2483" Text="&lt;substitutions&gt;&lt;ingredient-selection&gt;" />
  <row Id="36823" PostHistoryTypeId="25" PostId="16997" RevisionGUID="c4d0dc60-31f8-4031-8fc7-0b2df6f92064" CreationDate="2011-08-26T12:27:29.623" Comment="http://twitter.com/#!/StackCooking/status/107066634463744000" />
  <row Id="36824" PostHistoryTypeId="6" PostId="17154" RevisionGUID="4ffeb2f3-18e3-4c5d-970f-c864b395f0de" CreationDate="2011-08-26T13:00:15.607" UserId="41" Comment="edited tags" Text="&lt;substitutions&gt;&lt;vinegar&gt;&lt;wine&gt;" />
  <row Id="36825" PostHistoryTypeId="6" PostId="17152" RevisionGUID="88ac3792-dadc-4ef9-ae46-6bdd483cc1e8" CreationDate="2011-08-26T13:00:39.820" UserId="41" Comment="edited tags" Text="&lt;fruit&gt;&lt;ripe&gt;&lt;mango&gt;" />
  <row Id="36826" PostHistoryTypeId="6" PostId="17131" RevisionGUID="fba0b8a8-6ede-4c9a-a274-1178eb091d38" CreationDate="2011-08-26T13:01:25.340" UserId="41" Comment="edited tags" Text="&lt;culinary-uses&gt;&lt;herbs&gt;&lt;coriander&gt;" />
  <row Id="36827" PostHistoryTypeId="6" PostId="17147" RevisionGUID="c4d07ba5-ef79-4d71-8149-407db452b4ca" CreationDate="2011-08-26T13:01:42.220" UserId="41" Comment="edited tags" Text="&lt;resources&gt;&lt;dutch-oven&gt;" />
  <row Id="36828" PostHistoryTypeId="2" PostId="17155" RevisionGUID="cafbd6fb-3a6d-4af4-8e37-f339d1a1fcc3" CreationDate="2011-08-26T13:19:24.810" UserId="6615" Text="First off, I suspect that 'rice wine vinegar' and 'rice vinegar' are the same thing. Secondly, rice wine vinegar comes in two basic kinds, there is a dark vinegar and a white (yellow) vinegar. The dark vinegar has more flavour than the white version. However, both are relatively low in flavour compared to other vinegar alternatives.&#xD;&#xA;&#xD;&#xA;To replace a white rice wine vinegar I would suggest using another low flavour vinegar. One with a white colour. In the UK there is a kind of clear vinegar usually labeled as 'non-brewed condiment' which should make an adequate substitute though I'd suggest using a smaller than normal quantity as it is stronger than most other vinegars. Another alternative would be a clear malt vinegar which will be close though not absolutely the same. Again you may need to reduce the quantity to match the strength.&#xD;&#xA;&#xD;&#xA;To replace the dark rice wine vinegar is more tricky. My first suggestion is to try a dark malt vinegar as a replacement.&#xD;&#xA;&#xD;&#xA;If you want to try to source the real thing, you might not find it in some UK supermarkets. However, almost every large city in the UK has a China town which will contain a Chinese supermarket where you can stock up on any items you might need. Failing that, try asking at your local Chinese restaurant or take-a-way. They might be able to point you to a supplier. Lastly there are online suppliers in the UK if you google you should be able to find one." />
  <row Id="36829" PostHistoryTypeId="6" PostId="17154" RevisionGUID="d43bc154-c3e1-4338-b087-94a72aaea836" CreationDate="2011-08-26T13:21:50.503" UserId="6615" Comment="edited tags" Text="&lt;substitutions&gt;&lt;asian-cuisine&gt;&lt;vinegar&gt;&lt;wine&gt;" />
  <row Id="36830" PostHistoryTypeId="5" PostId="17144" RevisionGUID="926ab62b-b73a-4d1a-9819-4fbf00cf9aad" CreationDate="2011-08-26T13:25:12.383" UserId="6279" Comment="deleted 24 characters in body" Text="Another option to consider is to go to your local butcher and ask them to cure you some bacon specially. As @rfusca says, &quot;you can't 'unsalt' it&quot;, but the butcher can cure it with significantly less salt. Alternately, the butcher may be willing to either smoke cure or [sugar cure][1] the slab.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mademan.com/mm/how-sugar-cure-bacon.html" />
  <row Id="36831" PostHistoryTypeId="5" PostId="17154" RevisionGUID="4fb2feba-58dc-4186-844a-c64f6c8a5cc4" CreationDate="2011-08-26T13:33:47.237" UserId="2483" Comment="added 8 characters in body" Text="I find it difficult to source rice wine vinegar for recipes. I can usually find “rice vinegar“, “rice wine”, and “white wine vinegar”, but not specifically “rice wine vinegar”.&#xD;&#xA;&#xD;&#xA;Can I use any of the above ingredients, or anything else, as an alternative?" />
  <row Id="36832" PostHistoryTypeId="6" PostId="17141" RevisionGUID="7913783d-0d5f-4790-beeb-cf821adf3675" CreationDate="2011-08-26T13:51:55.300" UserId="770" Comment="edited tags" Text="&lt;salt&gt;&lt;bacon&gt;" />
  <row Id="36833" PostHistoryTypeId="2" PostId="17156" RevisionGUID="5896f32b-8cb2-47a3-8179-1d794e2ca329" CreationDate="2011-08-26T14:06:24.757" UserId="6459" Text="I've done much the same thing here although with actual Coriander rather than Cilantro. As I understand it they are separate herbs, but with similar properties. &#xD;&#xA;&#xD;&#xA;I can understand the desire to differentiate, by name, the seeds and leaves, you may find that the coriander seeds you buy are actually coriander, and the cilantro plants/leaves you get are actually cilantro. Unfortunately I don't know if there are differences in green-cilantro seed to green coriander seed.&#xD;&#xA;&#xD;&#xA;I have however used the coriander green seed in a fair number of different dishes. Mixing in with rice, or any rich dish is a good place to start. I bruise (not crush) the seeds in a mortar &amp; pestle, then add them to things like Paella, or even plain rice. Also as a late-addition to stews and so on. It also works well with chicken.&#xD;&#xA;&#xD;&#xA;In short, kinda like Cilantro you really can go wild. I love the flavor so I'm game to throw it at anything, but of course it goes especially well with anything spicy.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="36834" PostHistoryTypeId="5" PostId="17112" RevisionGUID="5219663f-50fe-4b29-8220-9571da28b6a2" CreationDate="2011-08-26T14:50:01.610" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, near the end of the year, a nutrition specialist held a table inside with recommendations to students about convenient ways to cook when thrown to the lions den their sophomore year. She said something about brown rice or brown noodles, cooked with my choice source of protein as well as vegetables, as a default meal when time is scarce during the work week. I thought it sounded like an enterprising idea, but my family and I are baffled at its execution.&#xD;&#xA;&#xD;&#xA;What sort of rice and noodles was she referring to? &#xD;&#xA;&#xD;&#xA;Also, what sort of meat and vegetables can I put into it? &#xD;&#xA;&#xD;&#xA;Finally, how do I cook this?" />
  <row Id="36835" PostHistoryTypeId="4" PostId="17112" RevisionGUID="5219663f-50fe-4b29-8220-9571da28b6a2" CreationDate="2011-08-26T14:50:01.610" UserId="1685" Comment="Clarified title (now reflects content of question)." Text="What sort of rice and noodles are &quot;brown rice&quot; or &quot;brown noodles&quot;?" />
  <row Id="36836" PostHistoryTypeId="24" PostId="17112" RevisionGUID="5219663f-50fe-4b29-8220-9571da28b6a2" CreationDate="2011-08-26T14:50:01.610" Comment="Proposed by 1685 approved by 60 edit id of 300" />
  <row Id="36837" PostHistoryTypeId="2" PostId="17157" RevisionGUID="19814f99-655f-4350-86ed-46f1eb5ba437" CreationDate="2011-08-26T14:59:34.790" UserId="6345" Text="My milk kefir grains now produce kefir with a very unpleasant yeasty/bready flavor.  I've tried feeding it for a while, on the assumption that the yeast/bacteria will get back into balance, but this has failed.   I'm worried there may be cross-contamination from sourdough starter. &#xD;&#xA;&#xD;&#xA;Is there a way to fix this, or do I need to obtain fresh kefir grains?" />
  <row Id="36838" PostHistoryTypeId="1" PostId="17157" RevisionGUID="19814f99-655f-4350-86ed-46f1eb5ba437" CreationDate="2011-08-26T14:59:34.790" UserId="6345" Text="How do I fix overly yeasty kefir?" />
  <row Id="36839" PostHistoryTypeId="3" PostId="17157" RevisionGUID="19814f99-655f-4350-86ed-46f1eb5ba437" CreationDate="2011-08-26T14:59:34.790" UserId="6345" Text="&lt;fermentation&gt;&lt;kefir&gt;" />
  <row Id="36840" PostHistoryTypeId="2" PostId="17158" RevisionGUID="f43d68e9-bde1-440c-a7f8-52ea87427c70" CreationDate="2011-08-26T18:59:52.230" UserId="15" Text="[In a related question][http://cooking.stackexchange.com/q/17098/15], I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish.&#xD;&#xA;&#xD;&#xA;For this question I would like to know how to garnish. I am making a bacon and pulled pork chili, and need a smooth, subtle garnish to take the edge off the peppers. First off, I will be dusting the top with a mixture of nutritional yeast and a smidge of dround coffee and ground, dried orange rind. &#xD;&#xA;&#xD;&#xA;Initially I was inspired by the idea of a bacon flavored ice cream, served to the side of the bread with a hal strip of maple-smoked bacon candied in the oven with light brown sugar. The idea of being able to have a whole spoon of chili and then a nibble of the garnish is very appealing.&#xD;&#xA;&#xD;&#xA;I pitched the idea at a friend and added, &quot;but I don't want it to be frozen, or to melt.&quot; The cold would be impossible with the heavy texture of the chili, and melting would disturb the dusted topping.&#xD;&#xA;&#xD;&#xA;We came up with a mixture of sour cream and cream cheese, with a bit of arrow root as a coagulant (since it will be semi-cold, I want it to retain some stiffness on the surface of the chili). Basically, blend it all up with some of the bits of candied bacon and some spices, then chill it over night in the fridge to marry the flavors until competition time.&#xD;&#xA;&#xD;&#xA; - What ratio would the above mixture need to be relative to arrow root (I haven't used it before)? By the teaspoon, tablespoon, fraction of a cup per cup of dairy?&#xD;&#xA;  - Is there a better coagulant for the purpose&#xD;&#xA;  - Are there any flavor/textural issues with arrow root that I should be aware of to begin with, and specifically in the context of sour cream / cream cheese?&#xD;&#xA; - Is there a better solution to fit the problem; that is, what other kind of ice cream like garnish could I use that would resist melting for a bit of time and would have a smooth texture and be able to nibble on with little scoops from the spoon?" />
  <row Id="36841" PostHistoryTypeId="1" PostId="17158" RevisionGUID="f43d68e9-bde1-440c-a7f8-52ea87427c70" CreationDate="2011-08-26T18:59:52.230" UserId="15" Text="What kind of cooling garnish is like ice cream but doesn't melt?" />
  <row Id="36842" PostHistoryTypeId="3" PostId="17158" RevisionGUID="f43d68e9-bde1-440c-a7f8-52ea87427c70" CreationDate="2011-08-26T18:59:52.230" UserId="15" Text="&lt;ingredient-selection&gt;" />
  <row Id="36843" PostHistoryTypeId="5" PostId="17158" RevisionGUID="eec03638-6c94-4662-94f3-7b73b0e76efb" CreationDate="2011-08-26T19:05:42.470" UserId="15" Comment="edited body" Text="[In a related question](http://cooking.stackexchange.com/q/17098/15), I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish.&#xD;&#xA;&#xD;&#xA;For this question I would like to know how to garnish. I am making a bacon and pulled pork chili, and need a smooth, subtle garnish to take the edge off the peppers. First off, I will be dusting the top with a mixture of nutritional yeast and a smidge of dround coffee and ground, dried orange rind. &#xD;&#xA;&#xD;&#xA;Initially I was inspired by the idea of a bacon flavored ice cream, served to the side of the bread with a hal strip of maple-smoked bacon candied in the oven with light brown sugar. The idea of being able to have a whole spoon of chili and then a nibble of the garnish is very appealing.&#xD;&#xA;&#xD;&#xA;I pitched the idea at a friend and added, &quot;but I don't want it to be frozen, or to melt.&quot; The cold would be impossible with the heavy texture of the chili, and melting would disturb the dusted topping.&#xD;&#xA;&#xD;&#xA;We came up with a mixture of sour cream and cream cheese, with a bit of arrow root as a coagulant (since it will be semi-cold, I want it to retain some stiffness on the surface of the chili). Basically, blend it all up with some of the bits of candied bacon and some spices, then chill it over night in the fridge to marry the flavors until competition time.&#xD;&#xA;&#xD;&#xA; - What ratio would the above mixture need to be relative to arrow root (I haven't used it before)? By the teaspoon, tablespoon, fraction of a cup per cup of dairy?&#xD;&#xA;  - Is there a better coagulant for the purpose&#xD;&#xA;  - Are there any flavor/textural issues with arrow root that I should be aware of to begin with, and specifically in the context of sour cream / cream cheese?&#xD;&#xA; - Is there a better solution to fit the problem; that is, what other kind of ice cream like garnish could I use that would resist melting for a bit of time and would have a smooth texture and be able to nibble on with little scoops from the spoon?" />
  <row Id="36844" PostHistoryTypeId="2" PostId="17159" RevisionGUID="997df162-0859-4c59-9909-9b61f5edcdd1" CreationDate="2011-08-26T19:13:26.013" UserId="1374" Text="I'd avoid a coagulant if you can, it will likely keep this dense on whats already a rather dense sounding dish.&#xD;&#xA;&#xD;&#xA;Personally, I'd beat loads of air into your sour cream/cream cheese mixture and serve a small whipped dollop of it.  It will keep it light and still offset your spiciness a little.  If the pork chili is the star, keep it complimented but not complicated." />
  <row Id="36845" PostHistoryTypeId="2" PostId="17160" RevisionGUID="2bb0edd1-9535-4fa0-bbe0-3f894973cd1c" CreationDate="2011-08-26T19:30:49.847" UserId="67" Text="I saw something on TV on Coldstone Creamery, and their secret was that their mix was actually frozen pudding ... so as it melts, it goes to pudding, not to cream.&#xD;&#xA;&#xD;&#xA;I don't know if they were using starch for their pudding, or if it was more custard-like with eggs, though.  I'd also agree with rfusca about whipping air into it, but not to keep it light -- the air should act as an insulator to slow down the melting." />
  <row Id="36846" PostHistoryTypeId="2" PostId="17161" RevisionGUID="1036a904-f8c7-4937-bd42-c9abe2f15844" CreationDate="2011-08-26T19:40:08.793" UserId="6279" Text="A quick search on Amazon will reveal a number of (based on their ratings) good books on [Dutch Oven Cooking][1]. If you have access to the &quot;FoodNetwork&quot; (or care to watch them via YouTube) there are any number of episodes that will feature Dutch Oven ideas and techniques. Alton Brown did an episode called &quot;[Going Dutch][2]&quot; that would be a good starting point, but everybody else from Bobby Flay to Melissa D'Arabian have episodes out there that Google can help you find.&#xD;&#xA;&#xD;&#xA;Beyond that, if you have any 'more specific' questions (*How do I spin straw into gold in a Dutch Oven?*) you will likely get a better response from those questions. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Dutch-Oven-Cookbook-Recipes-Kitchen/dp/1570614989/ref=pd_sim_b_3&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=qfvj2hyHQXA&amp;rct=j&amp;q=alton%20brown%20going%20dutch&amp;ei=jPVXTvr4D5DPgAeTr_WqDA&amp;usg=AFQjCNEcQDAdZJ9SGGidicemZmyin2XXmQ&amp;cad=rja" />
  <row Id="36847" PostHistoryTypeId="2" PostId="17162" RevisionGUID="a22a8864-2502-4c5a-a8f2-8dfad3e4fc91" CreationDate="2011-08-26T19:50:16.490" UserId="6279" Text="I have a favorite snack that might fit the bill. It is a mixture of Cream Cheese, Butter, Sugar, Pumpkin Pie Spice, Cinnamon and All Spice, served on a graham cracker. Whip the CC &amp; Butter and then add the spices and continue to whip until well blended. Refrigerate over night and spread over the graham crackers.  It is best served cool, and will have a cooling effect but will not 'melt down'. I might add some chocolate chips to complement the coffee and orange. " />
  <row Id="36848" PostHistoryTypeId="2" PostId="17163" RevisionGUID="c76cc77b-cc25-4862-a247-7d1c704a2530" CreationDate="2011-08-26T20:16:30.383" UserId="67" Text="We've mentioned the more sandwich-type stuff ... but some other things if you're getting sick of sandwiches:&#xD;&#xA;&#xD;&#xA;* A container of peanut butter plus some food item to scoop it out with: apple slices, carrot sticks, celery&#xD;&#xA;&#xD;&#xA;* Anything that hikers will put into trail mix or granola : nuts, dried fruit, dried coconut, candy coated chocolate (so if it melts, it doesn't get messy)&#xD;&#xA;&#xD;&#xA;* Fruitcake.  Yes, lots of people can't stand it, but it comes from a way to preserve food for long journeys." />
  <row Id="36849" PostHistoryTypeId="2" PostId="17164" RevisionGUID="9220c967-bd6e-4c46-a636-f34840fd3578" CreationDate="2011-08-26T20:27:19.813" UserId="2909" Text="It might break some sort of unwritten rule of chili, but mascarpone may do the trick. It will melt (really, spread) eventually, but not too quickly. The dairy will provide a cooling effect (to mitigate capsaicin). It's a similar texture to ice cream in some respects.&#xD;&#xA;&#xD;&#xA;You can add embedded flavors as well in the style of a compound butter; I've used candied ginger in dessert applications; bits of crisped bacon might work well, too." />
  <row Id="36850" PostHistoryTypeId="2" PostId="17165" RevisionGUID="3aa94a83-a563-46e8-b1a5-6325f645d2ad" CreationDate="2011-08-26T20:47:06.483" UserId="6791" Text="Did you want it to be sweet? I LOVE spreading goat cheese on crispy flat bread and using it to scoop the chili. The goat cheese is thick and creamy and gives that protection against the heat. If you wanted sweet though, you could potentially take plain goat cheese and add flavors." />
  <row Id="36851" PostHistoryTypeId="2" PostId="17166" RevisionGUID="ea17afe5-a201-4568-b3aa-c6d2efe3408a" CreationDate="2011-08-26T20:56:38.543" UserId="1766" Text="Chris' answer is truly epic. I'm adding this to cite a few less common ways of preparing eggs: &#xD;&#xA;&#xD;&#xA;**Balut:**&#xD;&#xA;&#xD;&#xA;A balut is a fertilized embryo, boiled alive and eaten in the shell. Too disgusting for the majority of the western world, is quite common in south-east asia, where it is sold in the streets.&#xD;&#xA;&#xD;&#xA;**Century egg:**&#xD;&#xA;&#xD;&#xA;Chinese dish. An egg is preserved with a mixture of salt, ash, clay, etc. for up to several months. By then, due to a number of chemical reactions, the egg will have changed a lot in flavor and appearance.&#xD;&#xA;&#xD;&#xA;**Pickled eggs:**&#xD;&#xA;&#xD;&#xA;What it says on the tin. Literally.&#xD;&#xA;&#xD;&#xA;**Tea eggs:**&#xD;&#xA;&#xD;&#xA;Again from China. Eggs are boiled, the shell lightly cracked, then put in spiced tea and simmered. The tea flows in through the cracks, the spices give additional flavor, and they have a very nice “marbled” appearance once peeled.&#xD;&#xA;" />
  <row Id="36852" PostHistoryTypeId="25" PostId="17145" RevisionGUID="740718b8-ae5a-43f0-96dd-42e02cb51f2a" CreationDate="2011-08-26T21:27:29.963" Comment="http://twitter.com/#!/StackCooking/status/107202530190168064" />
  <row Id="36853" PostHistoryTypeId="2" PostId="17167" RevisionGUID="f9ad1c89-29d2-4d8b-ab43-f79cb27a4dfa" CreationDate="2011-08-26T22:15:31.423" UserId="7189" Text="Not all flour can absorb the same amount of water, you should always add water up to the point when the dough is properly hydrated, don't pour the whole amount of specified water into the dough.  The pizza dough recipe that I use calls for 3 1/4 cups of water, but I never use more than 3 cups.  A friend of mine also noticed that when he switched from normal supermarket bread flour to a bread flour from Italy, it needed more water to get the dough to the same consistency." />
  <row Id="36854" PostHistoryTypeId="2" PostId="17168" RevisionGUID="01820691-d66c-4e3d-bf5c-b0f21eddbefa" CreationDate="2011-08-26T22:18:13.120" UserId="7194" Text="On a whim, I bought real honeycomb (not the cookie type dessert) from a local shop. I tried eating it plain, but the wax makes it unpleasant and chewy.&#xD;&#xA;&#xD;&#xA;What can I do with it?" />
  <row Id="36855" PostHistoryTypeId="1" PostId="17168" RevisionGUID="01820691-d66c-4e3d-bf5c-b0f21eddbefa" CreationDate="2011-08-26T22:18:13.120" UserId="7194" Text="Recipe for actual honeycomb" />
  <row Id="36856" PostHistoryTypeId="3" PostId="17168" RevisionGUID="01820691-d66c-4e3d-bf5c-b0f21eddbefa" CreationDate="2011-08-26T22:18:13.120" UserId="7194" Text="&lt;dessert&gt;&lt;honey&gt;&lt;honeycomb&gt;" />
  <row Id="36857" PostHistoryTypeId="2" PostId="17169" RevisionGUID="51ac880b-ab4d-4de4-bb66-a6717c768c6a" CreationDate="2011-08-26T22:24:24.137" UserId="7195" Text="In general I would not reuse steaming water to make gravy. As devin_s said you are unlikely to get much flavor from there. Depending on what you're steaming (e.g. spinach), however, you **are** likely to pick up some bitterness or other off flavors.&#xD;&#xA;&#xD;&#xA;Water used for boiling, on the other hand, can be very useful. For example, if you have boiled shrimp with aromatics, that water can be very useful as a flavor foundation for a soup or stock. Pasta water (or potato water, I suppose) could be useful as a thickener. For example, I will often add a splash of pasta water to loosen up a thick pesto." />
  <row Id="36858" PostHistoryTypeId="25" PostId="17141" RevisionGUID="46f16145-a83a-4de5-a3b5-2b1c0dab9459" CreationDate="2011-08-27T00:27:30.723" Comment="http://twitter.com/#!/StackCooking/status/107247832938979328" />
  <row Id="36859" PostHistoryTypeId="4" PostId="17168" RevisionGUID="228d100c-ec77-4c3d-a59e-0b422304bd47" CreationDate="2011-08-27T02:11:11.960" UserId="41" Comment="edited tags; edited title" Text="Culinary uses for honeycomb?" />
  <row Id="36860" PostHistoryTypeId="6" PostId="17168" RevisionGUID="228d100c-ec77-4c3d-a59e-0b422304bd47" CreationDate="2011-08-27T02:11:11.960" UserId="41" Comment="edited tags; edited title" Text="&lt;culinary-uses&gt;&lt;dessert&gt;&lt;honey&gt;&lt;honeycomb&gt;" />
  <row Id="36861" PostHistoryTypeId="6" PostId="17158" RevisionGUID="2018f1c5-770f-4bd7-81de-4ccf1cba6c59" CreationDate="2011-08-27T02:14:11.860" UserId="41" Comment="edited tags" Text="&lt;bacon&gt;&lt;thickening&gt;&lt;pairing&gt;&lt;spicy-hot&gt;&lt;sour-cream&gt;" />
  <row Id="36862" PostHistoryTypeId="2" PostId="17170" RevisionGUID="3eb818f4-b5b1-4a6e-9ef7-fd86d04d13df" CreationDate="2011-08-27T04:06:57.697" UserId="6861" Text="I'm trying to find comparisons between various knives from Zwilling.  I know the difference between the lines: JA Henckels International tends to be of different build quality as compared to Zwilling.&#xD;&#xA;&#xD;&#xA;However, I'm having trouble differentiating between the different knives from within the Zwilling brand.  For instance, sets are named things like Cuisine, Gourmet, Signature, Four Star, and Professional S.&#xD;&#xA;&#xD;&#xA;Even the [Zwilling website][1] doesn't really offer too much information about the specific lines.  In fact, it doesn't even list some of the lines I've seen for sale, such as Gourmet.  Can anyone provide info about these knives, or a link to further descriptions and comparisons?&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://zwillingonline.com/cutlery-zwilling.html" />
  <row Id="36863" PostHistoryTypeId="1" PostId="17170" RevisionGUID="3eb818f4-b5b1-4a6e-9ef7-fd86d04d13df" CreationDate="2011-08-27T04:06:57.697" UserId="6861" Text="Where can I find a quality comparison for Zwilling Knives?" />
  <row Id="36864" PostHistoryTypeId="3" PostId="17170" RevisionGUID="3eb818f4-b5b1-4a6e-9ef7-fd86d04d13df" CreationDate="2011-08-27T04:06:57.697" UserId="6861" Text="&lt;knives&gt;&lt;comparisons&gt;" />
  <row Id="36865" PostHistoryTypeId="2" PostId="17171" RevisionGUID="e31f5673-5563-4333-846d-5a8fdde584f1" CreationDate="2011-08-27T04:14:19.537" UserId="152" Text="Salad is pretty good for that kind of situation. Add some toppings that won't go bad: olives, carrot sticks, sun-dried tomatoes, dried berries, slivered nuts, beans (garbanzo beans are good), artichoke hearts, hearts of palm.. go crazy. Make/buy some sort of vinaigrette and put it in a separate container, then put it on when you're ready to eat.&#xD;&#xA;&#xD;&#xA;Like BobMcGee said, some cheeses and meats would also be safe if you feel the need." />
  <row Id="36866" PostHistoryTypeId="2" PostId="17172" RevisionGUID="c1188cb4-b132-497c-b8e6-bac6c400bc43" CreationDate="2011-08-27T08:23:51.857" UserId="1890" Text="I need cumin for everything I make, but its not available where i recently moved. However anise is available, and someone told me that cumin can be substituted by anise. Is this true?" />
  <row Id="36867" PostHistoryTypeId="1" PostId="17172" RevisionGUID="c1188cb4-b132-497c-b8e6-bac6c400bc43" CreationDate="2011-08-27T08:23:51.857" UserId="1890" Text="Is Anise a substitute of cumin" />
  <row Id="36868" PostHistoryTypeId="3" PostId="17172" RevisionGUID="c1188cb4-b132-497c-b8e6-bac6c400bc43" CreationDate="2011-08-27T08:23:51.857" UserId="1890" Text="&lt;substitutions&gt;&lt;spices&gt;" />
  <row Id="36869" PostHistoryTypeId="25" PostId="17158" RevisionGUID="92b27165-cbb2-4eba-8d7d-f4805f8861fc" CreationDate="2011-08-27T09:27:31.357" Comment="http://twitter.com/#!/StackCooking/status/107383731886624768" />
  <row Id="36870" PostHistoryTypeId="2" PostId="17173" RevisionGUID="d2b8de16-5b15-41cd-acf9-a21f0b079283" CreationDate="2011-08-27T12:12:07.000" UserId="7087" Text="I'd say no. These are two very different tastes: anise is freshy with a distinctive aroma than resembles licorice whereas cumin is on the earthy side of the palette.&#xD;&#xA;&#xD;&#xA;For substituting cumin I'd go with ground coriander seeds. You'll of course need to adjust quantities" />
  <row Id="36871" PostHistoryTypeId="25" PostId="17168" RevisionGUID="142b26b4-220a-4af2-a8fc-a9e4bd2f140a" CreationDate="2011-08-27T12:27:31.563" Comment="http://twitter.com/#!/StackCooking/status/107429032026578945" />
  <row Id="36872" PostHistoryTypeId="2" PostId="17174" RevisionGUID="a2d98436-2c1c-4220-98da-90853cda3056" CreationDate="2011-08-27T13:13:13.260" UserId="6143" Text="I had to do the same last year when I was making an egg-mayonaise salad, and found out too late we didn't have any Worcestersauce anymore.&#xD;&#xA;&#xD;&#xA;What worked nicely for me was combining _HP brown sauce_ (bought while on holiday in the UK) with a _smoke-flavoured barbecue sauce_. It was two teaspoons of one (probably HP, but I'm not sure anymore) and one of the other.&#xD;&#xA;&#xD;&#xA;While the mixture itself seemed to resemble Worcestersauce only approximately, there wasn't any way to make out the difference in the finished dish. I did ask people who knew the recipe if they thought it was any different than usual, and nobody did.&#xD;&#xA;&#xD;&#xA;![HP Brown Sauce][1]&#xD;&#xA;![Heinz Barbecue Sauce][2]&#xD;&#xA;&#xD;&#xA;Both ingredients say &quot;suitable for vegetarians&quot; on the bottle, so I guess this should do...&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/WIMun.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/fcBM4.jpg" />
  <row Id="36873" PostHistoryTypeId="2" PostId="17175" RevisionGUID="2517b8e9-11dc-4228-ad6a-df5a60002ee1" CreationDate="2011-08-27T13:46:27.113" UserId="6328" Text="Most recipes that call for Bisquick have volume measurements, but I've read it's better to measure most dry ingredients by mass (not to mention more convenient and less messy). So what is the proper conversion factor for Bisquick (i.e. it's density)?&#xD;&#xA;&#xD;&#xA;I assume it's close to that of flour, but [different types of flours have different densities][1] and I wasn't sure which one to use or which one the Bisquick manufacturers assume when developing their recipes.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html" />
  <row Id="36874" PostHistoryTypeId="1" PostId="17175" RevisionGUID="2517b8e9-11dc-4228-ad6a-df5a60002ee1" CreationDate="2011-08-27T13:46:27.113" UserId="6328" Text="What is the proper volume to weight conversion for Bisquick?" />
  <row Id="36875" PostHistoryTypeId="3" PostId="17175" RevisionGUID="2517b8e9-11dc-4228-ad6a-df5a60002ee1" CreationDate="2011-08-27T13:46:27.113" UserId="6328" Text="&lt;flour&gt;&lt;measurements&gt;" />
  <row Id="36876" PostHistoryTypeId="2" PostId="17176" RevisionGUID="79fe94d9-edc8-49c4-809d-2407ffc247da" CreationDate="2011-08-27T14:42:01.433" UserId="5646" Text="Do you have a scale and measuring cup? Weigh a cup of Bisquick." />
  <row Id="36877" PostHistoryTypeId="2" PostId="17177" RevisionGUID="d5c369f3-d150-483f-bc5d-ebcbedd98687" CreationDate="2011-08-27T14:52:22.693" UserId="4580" Text="What about panna cotta?&#xD;&#xA;&#xD;&#xA;It's not something frozen, but it's best cold and it won't melt (rapidly). It is smooth and you can nibble on with little bits.&#xD;&#xA;" />
  <row Id="36878" PostHistoryTypeId="25" PostId="17170" RevisionGUID="fa64acc2-0f4a-4626-aede-bba8648ae242" CreationDate="2011-08-27T15:27:32.000" Comment="http://twitter.com/#!/StackCooking/status/107474331042463744" />
  <row Id="36879" PostHistoryTypeId="2" PostId="17178" RevisionGUID="d4291fa7-4add-41f2-adcd-95db072b5443" CreationDate="2011-08-27T15:29:59.323" UserId="7092" Text="The comb, which is beeswax, holds the honey.  Honeycomb is used for decorative desserts, placed on or along side nicely arranged fruit, is used as a spread on toast or bread or crackers and is served with cheese platters.&#xD;&#xA;&#xD;&#xA;As a child I loved honeycomb, would pop a hunk in my mouth and chew like gum until all that was left was the wax, and either spit the wax out or swallow it.&#xD;&#xA;&#xD;&#xA;You say the wax is unpleasant and chewy.  The wax will remain chewy, the melting point of beeswax is somewhere around 60 C/140 F.  If the wax has a bad flavour, would suggest tossing the whole thing and trying again.&#xD;&#xA;&#xD;&#xA;Don't know of any use other than eating it raw.  Was in the US capital a while back eating across from the bar association national headquarters and had an excellent appetizer platter which had bits of meat, cheese, preserved and fresh fruit, olives, different breads and honeycomb; it was very good.&#xD;&#xA;&#xD;&#xA;Bottom line is if you eat it plain, you wind up with hunks of wax in your mouth that you have to do something with.  If you eat it with other foods, the wax isn't really noticeable, kind of like eating the rind on cheese; it just gets ate up. " />
  <row Id="36880" PostHistoryTypeId="6" PostId="17170" RevisionGUID="cb0d5113-7686-4730-ab85-5834f4b3c1e3" CreationDate="2011-08-27T15:57:08.250" UserId="6345" Comment="tags" Text="&lt;equipment&gt;&lt;knives&gt;&lt;comparisons&gt;" />
  <row Id="36881" PostHistoryTypeId="2" PostId="17179" RevisionGUID="b383a727-1e22-468e-a22c-bf968a036aa5" CreationDate="2011-08-27T16:56:04.727" UserId="7092" Text="My experience with the modern home appliance gas stoves is that all the parts that constitute the heating area disassemble easily.  This includes the burners.&#xD;&#xA;&#xD;&#xA;When I've had problems with burners not lighting, it has always been:&#xD;&#xA;&#xD;&#xA;Note: Am including information for both electronic (spark) ignition and pilot ignition stoves.&#xD;&#xA;&#xD;&#xA;1.  The pilot flame is being impinged by something (usually a small chunk of carbon or food) which keeps the pilot flame too far away from the burner to light it.  To fix, clean the pilot light assembly well and check the alignment an proximity to the burner.&#xD;&#xA;&#xD;&#xA;2.  The spark gap has changed, causing the spark to arc to something other than the burner body.  To fix, bend the arc electrode to where it is arcing to the burner proper.&#xD;&#xA;&#xD;&#xA;3.  The burner bodies sometimes have extra perforations at a single point which bring the combustible gas closer to the arc source or pilot flame.  To fix, check the alignment of the extra perforations to the ignition source and adjust as necessary.&#xD;&#xA;&#xD;&#xA;4.  In many cases, there are different sizes of burner bodies which fit into respectively different size receiving holes, make sure the correct burner bodies are in the receivers.&#xD;&#xA;&#xD;&#xA;5.  Also in many cases, the burner bodies are distinctly keyed so they only fit into the receiving holes in one position.  In order to set them correctly, I set them into the receiver and turn them, using no downward force, until they drop in to position. A slightly raised burner body, due to not being keyed to the receiving gas port, would allow gas to exit from the wrong area of the burner, causing flame where it shouldn't be.&#xD;&#xA;&#xD;&#xA;6.  In one instance, each burner was in three pieces, the bottom skirt, the middle main burner body and the top burner cover.  Each of these pieces was keyed to the size of the burner receiver, and each of the three pieces was keyed to fit well only to the correct matching part.&#xD;&#xA;&#xD;&#xA;So, all that being said, your statement that &quot;a flame flickers underneath but the stove doesn't light&quot; leads me to the conclusion that the burner body(s) are slightly misaligned, allowing combustible gas to leak out at the bottom of the burner assembly - or, that the pilot light or spark electrode is misaligned.&#xD;&#xA;&#xD;&#xA;Take one burner apart; if it is a simple matter of lifting the parts off (which it should be, as they do need to be cleaned and the spilled food dug out of the gas ports occasionally) and get to know how it fits together.  If all is well there, check the ignition source for location in the proper place to ignite the combustion gas coming out of the burner in the proper place." />
  <row Id="36882" PostHistoryTypeId="2" PostId="17180" RevisionGUID="3d7c3cdb-06d4-40db-8f1e-4ef9782bf049" CreationDate="2011-08-27T17:03:04.367" UserId="2909" Text="There may be some applications for which aniseed is an acceptable alternative to cumin seeds, but in general, the flavor is not even remotely similar. Caraway seeds would be a better bet, even though they are not something I think someone expecting cumin would accept as sufficiently cumin-like.&#xD;&#xA;&#xD;&#xA;When I lived in a small town in Germany, I found that cumin was occasionally available in supermarkets and natural food stores, but the best way to obtain it was to trek to a Middle eastern, Turkish, Greek, Egyptian, Ethiopian or Indian market. Oddly enough, it seemed that all sorts of unrelated &quot;ethnic&quot; ingredients made it to these places, perhaps because foreigners would come to these places hoping to find things that were not available for a reasonable price in normal supermarkets.&#xD;&#xA;&#xD;&#xA;For things not available in our small town, I would occasionally make a trek to a larger city by train and buy things there. It turned out that shops in our town were actually doing that themselves on occasion. Now, I would expect that mail order would be a reasonable option, if you're sufficiently remote. It's not terribly expensive to ship an assortment of spices." />
  <row Id="36883" PostHistoryTypeId="2" PostId="17181" RevisionGUID="d2f546a5-5991-414f-9d6a-e68f5a639207" CreationDate="2011-08-27T17:20:19.087" UserId="4817" Text="What is the temperature used in a tandoor for making naan or kulcha? I know it's higher than 500 deg. F [260 deg. C], but don't know the exact range of temperatures resestaurants use.  " />
  <row Id="36884" PostHistoryTypeId="1" PostId="17181" RevisionGUID="d2f546a5-5991-414f-9d6a-e68f5a639207" CreationDate="2011-08-27T17:20:19.087" UserId="4817" Text="Temperature of tandoor for making naan" />
  <row Id="36885" PostHistoryTypeId="3" PostId="17181" RevisionGUID="d2f546a5-5991-414f-9d6a-e68f5a639207" CreationDate="2011-08-27T17:20:19.087" UserId="4817" Text="&lt;baking&gt;&lt;bread&gt;&lt;temperature&gt;&lt;indian-cuisine&gt;" />
  <row Id="36886" PostHistoryTypeId="2" PostId="17182" RevisionGUID="3f83d031-7211-4364-adef-a09ca54fdaa5" CreationDate="2011-08-27T17:20:39.757" UserId="-1" Text="" />
  <row Id="36887" PostHistoryTypeId="2" PostId="17183" RevisionGUID="f6a805a3-5f1d-4160-ad79-10260fe91e6e" CreationDate="2011-08-27T17:20:39.757" UserId="-1" Text="" />
  <row Id="36888" PostHistoryTypeId="2" PostId="17184" RevisionGUID="97156c7f-2d38-476a-b1b3-03e5f2a6e231" CreationDate="2011-08-27T17:23:51.797" UserId="-1" Text="" />
  <row Id="36889" PostHistoryTypeId="2" PostId="17185" RevisionGUID="f98abf9f-b5dd-4666-929d-abb4f8a64266" CreationDate="2011-08-27T17:23:51.797" UserId="-1" Text="" />
  <row Id="36890" PostHistoryTypeId="2" PostId="17186" RevisionGUID="21959d46-cd2c-4041-a91c-30e2a463c96b" CreationDate="2011-08-27T18:19:09.307" UserId="-1" Text="" />
  <row Id="36891" PostHistoryTypeId="2" PostId="17187" RevisionGUID="481c02b7-c089-4122-805e-e5af06b3abd9" CreationDate="2011-08-27T18:19:09.307" UserId="-1" Text="" />
  <row Id="36892" PostHistoryTypeId="25" PostId="17172" RevisionGUID="35d25d17-8915-4117-9b2f-ed41930119b4" CreationDate="2011-08-27T18:27:31.673" Comment="http://twitter.com/#!/StackCooking/status/107519628640665600" />
  <row Id="36893" PostHistoryTypeId="2" PostId="17188" RevisionGUID="7c70ae6d-fe69-465b-882a-3506bb9dcee1" CreationDate="2011-08-27T18:31:27.113" UserId="7180" Text="There isn't much detailed information for this online.  Even the various manufacturers don't generally cite desired temperatures.  Wikipedia says up to 480C/900F, but does not cite a source for this temperature.  The NY Times says that a traditional charcoal tandoor gets up to 750F, but does not mention a source either.  Homedoor, the one manufacturer who mentions a temperature, says that their units go up to 650F.  &#xD;&#xA;&#xD;&#xA;None of these sources mention a desired optimal temperature, though.  It seems likely that the temperature would be similar to the optimal temperature for Neopolitan pizza, between 600F and 700F.&#xD;&#xA;&#xD;&#xA;Also, a tandoor is designed so that the clay walls will be hotter than the air inside the oven -- I'd assume probably 50-100F hotter, but that's basically a blind guess as I can't find any measurements anywhere.  &#xD;&#xA;&#xD;&#xA;The one thing I can tell you from personal experience is that you cannot make Indian naan with the proper texture in a home oven with a pizza stone which only gets up to 525F.  Believe me, I've tried.&#xD;&#xA;&#xD;&#xA;Links:&#xD;&#xA;&#xD;&#xA; - http://en.wikipedia.org/wiki/Tandoor&#xD;&#xA; - http://www.nytimes.com/2011/05/11/dining/a-tandoor-oven-brings-indias-heat-to-the-backyard.html?pagewanted=2&amp;_r=1&#xD;&#xA; - https://homdoor.com/index.php/home/" />
  <row Id="36894" PostHistoryTypeId="2" PostId="17189" RevisionGUID="4c83fec1-2bcb-444f-9790-c9cc0fe64c63" CreationDate="2011-08-27T18:42:43.583" UserId="7180" Text="Rice wine vinegar and rice vinegar are the same thing, so that's easy.&#xD;&#xA;&#xD;&#xA;For additional pantry-stocking:&#xD;&#xA;&#xD;&#xA;Seasoned rice vinegar is just rice vinegar with a little salt &amp; sugar added.  It's intended to be the right mixture for a number of recipes, not the least of which is sushi rice, although in my experience you're better off seasoning plain rice vinegar to the correct balance.&#xD;&#xA;&#xD;&#xA;Rice wine is, of course, sake.  Generally if you're cooking with rice wine you want a moderately priced, clear filtered sake like Gekkeikan.  The same advice about cooking with regular wine applies here; don't try to cook with anything undrinkable.&#xD;&#xA;&#xD;&#xA;Mirin is a specific kind of light, sweet rice wine used in braised dishes, dipping sauces, steamed fish, etc. If you can't find it, buy a drinkable sake and add around two teaspoons of sugar per 1/4 cup of sake." />
  <row Id="36895" PostHistoryTypeId="2" PostId="17190" RevisionGUID="91729a38-0f9b-4e64-a37b-212b8c864032" CreationDate="2011-08-27T18:49:14.213" UserId="2591" Text="A few weeks ago, I bought a few vanilla beans to make mint ice cream. I only needed one, so I put the other bean back into the glass container it came in. Today, I was having a hard time using the vanilla bean while making a trifle.&#xD;&#xA;&#xD;&#xA;When I took it out of the container, it was very dry and not pliable as I would have expected. I was still able to scrape the seeds, but the bean was broken into several pieces because it was so brittle.&#xD;&#xA;&#xD;&#xA;Is there anything I can do to too-dry vanilla beans to make them easier to use?" />
  <row Id="36896" PostHistoryTypeId="1" PostId="17190" RevisionGUID="91729a38-0f9b-4e64-a37b-212b8c864032" CreationDate="2011-08-27T18:49:14.213" UserId="2591" Text="What should I do with too-dry vanilla beans?" />
  <row Id="36897" PostHistoryTypeId="3" PostId="17190" RevisionGUID="91729a38-0f9b-4e64-a37b-212b8c864032" CreationDate="2011-08-27T18:49:14.213" UserId="2591" Text="&lt;baking&gt;&lt;spices&gt;&lt;vanilla&gt;" />
  <row Id="36898" PostHistoryTypeId="2" PostId="17191" RevisionGUID="3a7a80a9-c48c-430e-89dc-84e93541ad9b" CreationDate="2011-08-27T18:55:20.897" UserId="2591" Text="There's a recipe in [Rose's Heavenly Cakes][1] for spun sugar. One ingredient is beeswax. The recipe produces a nest of what I would assume is somewhat like cotton candy.&#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;It's the finishing component for the St. Honoré's Trifle (which, coincidentally, I just finished making, hold the spun sugar).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Roses-Heavenly-Cakes-Rose-Beranbaum/dp/0471781738&#xD;&#xA;  [2]: http://i.stack.imgur.com/9m189.jpg" />
  <row Id="36899" PostHistoryTypeId="2" PostId="17192" RevisionGUID="9985ce40-13a5-471b-b262-c2db7a4be1ca" CreationDate="2011-08-27T18:59:41.700" UserId="7201" Text="Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own topics - sometimes frozen pizza." />
  <row Id="36900" PostHistoryTypeId="1" PostId="17192" RevisionGUID="9985ce40-13a5-471b-b262-c2db7a4be1ca" CreationDate="2011-08-27T18:59:41.700" UserId="7201" Text="Best way to reheat pizza" />
  <row Id="36901" PostHistoryTypeId="3" PostId="17192" RevisionGUID="9985ce40-13a5-471b-b262-c2db7a4be1ca" CreationDate="2011-08-27T18:59:41.700" UserId="7201" Text="&lt;culinary-uses&gt;" />
  <row Id="36902" PostHistoryTypeId="2" PostId="17193" RevisionGUID="99485415-6c83-4434-997a-4e2e5e712b60" CreationDate="2011-08-27T19:12:09.017" UserId="6279" Text="I have always had the most satisfactory results from preheating the oven to 400F with a pizza stone and then setting the cold pizza on the hot stone for 8 to 10 minutes?&#xD;&#xA;" />
  <row Id="36903" PostHistoryTypeId="2" PostId="17194" RevisionGUID="5d4895ea-203d-45b8-b9d5-1f727486ced0" CreationDate="2011-08-27T20:48:50.187" UserId="1374" Text="@Cos is right in that a pizza stone is great.  &#xD;&#xA;&#xD;&#xA;If I don't want to heat up the oven, then a cast iron pan over medium heat on the stove with a lid does pretty well." />
  <row Id="36904" PostHistoryTypeId="2" PostId="17195" RevisionGUID="ae20fab1-7c09-4ba5-8f53-64b1663e905e" CreationDate="2011-08-27T20:56:28.317" UserId="6279" Text="At this point the &quot;highest and best use&quot; *[IMHO]* of a dry vanilla bean would be to produce &quot;vanilla sugar&quot;. Bury the beans in 2 cups of sugar in a tightly sealed container and let it set for 2 + weeks. Over time the flavor of the vanilla will become infused with the sugar.&#xD;&#xA;&#xD;&#xA;At this point you can use it like 'normal sugar' anywhere a hint of vanilla would be enjoyed. &#xD;&#xA;Some of these ideas would include:&#xD;&#xA;&#xD;&#xA; - Coffee and/or tea (hot or iced)&#xD;&#xA; - In fresh made lemonade&#xD;&#xA; - On a fresh doughnut (or beignet)&#xD;&#xA; - Atop sugar cookies&#xD;&#xA; - On strawberries or other fresh fruit&#xD;&#xA; - With Breakfast Cereal (hot or cold)&#xD;&#xA;&#xD;&#xA;*this list is only a starting point feel free to try whatever you think might be good.* &#xD;&#xA;" />
  <row Id="36905" PostHistoryTypeId="5" PostId="17194" RevisionGUID="998f67ae-63f5-4084-9593-de0d4ef28822" CreationDate="2011-08-27T20:56:46.397" UserId="1374" Comment="added 93 characters in body" Text="@Cos is right in that a pizza stone is great, so is a pizza screen in the oven.  &#xD;&#xA;&#xD;&#xA;If I don't want to heat up the oven (big oven, little piece of pizza aways seems like a waste), then a cast iron pan over medium heat on the stove with a lid does pretty well." />
  <row Id="36906" PostHistoryTypeId="2" PostId="17196" RevisionGUID="33aabed2-be20-41e8-9297-38005f0a5de7" CreationDate="2011-08-27T21:14:11.893" UserId="6279" Text="If you want Cumin, get cumin, you can order it from [Amazon][1] and have it delivered right to your door.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/Simply-Organic-Certified-2-31-Ounce-Containers/dp/B001IZG730/ref=sr_1_2?ie=UTF8&amp;qid=1314479574&amp;sr=8-2" />
  <row Id="36907" PostHistoryTypeId="5" PostId="17194" RevisionGUID="4e46b57b-1e79-4626-88f7-914089a676d7" CreationDate="2011-08-27T21:19:47.390" UserId="1374" Comment="deleted 7 characters in body" Text="@Cos is right, a pizza stone is great - so is a pizza screen in the oven.  &#xD;&#xA;&#xD;&#xA;If I don't want to heat up the oven (big oven, little piece of pizza aways seems like a waste), then a cast iron pan over medium heat on the stove with a lid does pretty well." />
  <row Id="36908" PostHistoryTypeId="25" PostId="17192" RevisionGUID="f3d7792e-52cc-4752-9ec8-2cae97101706" CreationDate="2011-08-27T21:27:31.770" Comment="http://twitter.com/#!/StackCooking/status/107564928231161857" />
  <row Id="36909" PostHistoryTypeId="2" PostId="17197" RevisionGUID="dbdee669-6bdd-4f32-8d13-f0b5424dccbb" CreationDate="2011-08-27T23:02:06.547" UserId="6499" Text="I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin.  I live in an apartment, and if I were to put the peppers directly on the burners, it would not go over too well.  (I did start to do that, but when it started to heat, the pepper started to stick to the burner.)  I tried to use my George Foreman grill, but wasn't able to get the char on the skin that I was looking for in order to take the skin off.  (Note: the flavor did turn out well for what I was making, but I know it would be even better if they were charred.)&#xD;&#xA;&#xD;&#xA;Thank you for your suggestions.  " />
  <row Id="36910" PostHistoryTypeId="1" PostId="17197" RevisionGUID="dbdee669-6bdd-4f32-8d13-f0b5424dccbb" CreationDate="2011-08-27T23:02:06.547" UserId="6499" Text="Roasting Bell Peppers" />
  <row Id="36911" PostHistoryTypeId="3" PostId="17197" RevisionGUID="dbdee669-6bdd-4f32-8d13-f0b5424dccbb" CreationDate="2011-08-27T23:02:06.547" UserId="6499" Text="&lt;roasting&gt;&lt;bell-peppers&gt;" />
  <row Id="36912" PostHistoryTypeId="2" PostId="17198" RevisionGUID="10c0d3c3-1734-4420-800f-f682df98bc53" CreationDate="2011-08-27T23:07:05.783" UserId="4558" Text="It depends on what the bees had for lunch :) . **Acacia** honey is extremely sweet, with no bitter aftertaste. **Chestnut** honey (easy to find in Italy, don't know about elsewhere) is dark and has a strong bitter note. I personally love how the bittersweet goes with butter and bread, but some people hate it. Generic polyflower honey usually does not have a bitter note." />
  <row Id="36913" PostHistoryTypeId="2" PostId="17199" RevisionGUID="90b7c70a-6f31-4a9f-8aa2-d0f459e4d23b" CreationDate="2011-08-27T23:11:24.777" UserId="641" Text="I'm no expert, but I think you were on the right track. Just wait some time for the bell peppers to come loose from the burners.&#xD;&#xA;&#xD;&#xA;Good luck" />
  <row Id="36914" PostHistoryTypeId="2" PostId="17200" RevisionGUID="5d16c5c8-1cc5-4cd3-91dd-d300e955a49e" CreationDate="2011-08-27T23:27:59.960" UserId="6279" Text="Roasting them under the broiler creates a nice even color and flavor. " />
  <row Id="36915" PostHistoryTypeId="2" PostId="17201" RevisionGUID="a00267d1-e8e2-4387-8695-b957fde3eb14" CreationDate="2011-08-27T23:32:47.863" UserId="641" Text="Does nutmeg come with a good-before date? How long can nutmeg stay good? Is there a way to 'see' (observe) how old the nutmeg is?&#xD;&#xA;&#xD;&#xA;I'm asking because I bought a bag of nutmeg seeds and one was moldy. Maybe just bad luck, but it made me wondering about the freshness of the rest, and how that must affect the flavor in a negative way.&#xD;&#xA;&#xD;&#xA;According to the Wikipedia, [freshly ground nutmeg][1] has a psychoactive substance, but I guess that must be from fresh nutmeg. So, I'm looking for a way to distinguish between potential poisonous nutmeg and stale nutmeg.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Nutmeg" />
  <row Id="36916" PostHistoryTypeId="1" PostId="17201" RevisionGUID="a00267d1-e8e2-4387-8695-b957fde3eb14" CreationDate="2011-08-27T23:32:47.863" UserId="641" Text="How to distinguish nutmeg freshness?" />
  <row Id="36917" PostHistoryTypeId="3" PostId="17201" RevisionGUID="a00267d1-e8e2-4387-8695-b957fde3eb14" CreationDate="2011-08-27T23:32:47.863" UserId="641" Text="&lt;spices&gt;&lt;fresh&gt;" />
  <row Id="36918" PostHistoryTypeId="25" PostId="17181" RevisionGUID="b85bdd15-5b0c-485e-a535-61aac01c5447" CreationDate="2011-08-28T00:27:32.023" Comment="http://twitter.com/#!/StackCooking/status/107610227544829952" />
  <row Id="36919" PostHistoryTypeId="2" PostId="17202" RevisionGUID="40a20444-0185-4aa3-b0dd-1db0844b6ae2" CreationDate="2011-08-28T01:25:08.677" UserId="7147" Text="I have a fairly small cutting board - about 8.5&quot; x 12.5&quot; (22cm x 32cm), and I am finding it difficult to dice vegetables, especially the onions, without stuff going all the place.&#xD;&#xA;&#xD;&#xA;Is it my technique that's sloppy or should I just get a bigger cutting board?" />
  <row Id="36920" PostHistoryTypeId="1" PostId="17202" RevisionGUID="40a20444-0185-4aa3-b0dd-1db0844b6ae2" CreationDate="2011-08-28T01:25:08.677" UserId="7147" Text="How can I dice vegetables on a small cutting board?" />
  <row Id="36921" PostHistoryTypeId="3" PostId="17202" RevisionGUID="40a20444-0185-4aa3-b0dd-1db0844b6ae2" CreationDate="2011-08-28T01:25:08.677" UserId="7147" Text="&lt;cutting&gt;&lt;cutting-boards&gt;" />
  <row Id="36922" PostHistoryTypeId="6" PostId="17202" RevisionGUID="189e8ba7-a3f7-44c6-8bb6-5bfb4ba2be00" CreationDate="2011-08-28T01:31:50.710" UserId="41" Comment="edited tags" Text="&lt;knife-skills&gt;&lt;cutting-boards&gt;" />
  <row Id="36923" PostHistoryTypeId="5" PostId="17192" RevisionGUID="1cfd2803-6c50-4ec7-8edc-3dba656e89cf" CreationDate="2011-08-28T01:32:57.993" UserId="6279" Comment="correct spelling/grammar" Text="Whats the best way to reheat leftover pizza? We usually use Boboli Crust with our own toppings, or sometimes we have frozen pizza." />
  <row Id="36924" PostHistoryTypeId="24" PostId="17192" RevisionGUID="1cfd2803-6c50-4ec7-8edc-3dba656e89cf" CreationDate="2011-08-28T01:32:57.993" Comment="Proposed by 6279 approved by -1 edit id of 307" />
  <row Id="36925" PostHistoryTypeId="6" PostId="17192" RevisionGUID="020ae027-3e94-4d81-8bdd-6045991bb7e4" CreationDate="2011-08-28T01:32:58.337" UserId="41" Comment="correct spelling/grammar" Text="&lt;pizza&gt;&lt;reheating&gt;" />
  <row Id="36926" PostHistoryTypeId="5" PostId="17182" RevisionGUID="5934d2d3-8c1d-4f2b-8417-efcf6ced4fe9" CreationDate="2011-08-28T01:33:46.853" UserId="1887" Comment="added 569 characters in body" Text="This tag is used for two different types of questions. &#xD;&#xA;&#xD;&#xA;One type asks about how to prepare particular foods for cooking either by removing all dirt and debris, or by removing unwanted parts of the vegetable or animal. Please cross-tag these with the type of food. &#xD;&#xA;&#xD;&#xA;The second type of question asks about the residue of cooking, eating, or storage on equipment. Again, please cross-tag with the type of equipment being discussed. For questions of this type, please check carefully to see if a similar question has already been answered. Duplicates will be closed. " />
  <row Id="36927" PostHistoryTypeId="24" PostId="17182" RevisionGUID="5934d2d3-8c1d-4f2b-8417-efcf6ced4fe9" CreationDate="2011-08-28T01:33:46.853" Comment="Proposed by 1887 approved by 41 edit id of 301" />
  <row Id="36928" PostHistoryTypeId="5" PostId="17183" RevisionGUID="be1e8682-1412-4955-8e15-6bd3b9ef8124" CreationDate="2011-08-28T01:33:54.200" UserId="1887" Comment="added 98 characters in body" Text="For questions about preparing food for cooking or about removing the results of cooking that food." />
  <row Id="36929" PostHistoryTypeId="24" PostId="17183" RevisionGUID="be1e8682-1412-4955-8e15-6bd3b9ef8124" CreationDate="2011-08-28T01:33:54.200" Comment="Proposed by 1887 approved by 41 edit id of 302" />
  <row Id="36930" PostHistoryTypeId="5" PostId="17185" RevisionGUID="a5bfb621-b8ec-4cf7-a2f3-6d3b8e0b0469" CreationDate="2011-08-28T01:34:06.400" UserId="1887" Comment="added a word" Text="For questions about animals that live under water, whether fresh water or salt water. " />
  <row Id="36931" PostHistoryTypeId="24" PostId="17185" RevisionGUID="a5bfb621-b8ec-4cf7-a2f3-6d3b8e0b0469" CreationDate="2011-08-28T01:34:06.400" Comment="Proposed by 1887 approved by 41 edit id of 304" />
  <row Id="36932" PostHistoryTypeId="5" PostId="17184" RevisionGUID="50e456ba-9b46-4950-bcf2-863098d964df" CreationDate="2011-08-28T01:34:08.880" UserId="1887" Comment="added a word" Text="This tag is used for questions about identifying, preparing, cooking, choosing, or otherwise dealing with animals that live under water. This includes both shellfish and vertebrate fish. If there is a tag for the particular species, such as [tag:shrimp] or [tag:salmon], add that tag as well. " />
  <row Id="36933" PostHistoryTypeId="24" PostId="17184" RevisionGUID="50e456ba-9b46-4950-bcf2-863098d964df" CreationDate="2011-08-28T01:34:08.880" Comment="Proposed by 1887 approved by 41 edit id of 303" />
  <row Id="36934" PostHistoryTypeId="5" PostId="17187" RevisionGUID="f97d3174-14b5-4554-99b9-f6d6d053037e" CreationDate="2011-08-28T01:34:57.913" UserId="1887" Comment="added 53 characters in body" Text="NaCl. Questions about the use of salt in the kitchen." />
  <row Id="36935" PostHistoryTypeId="24" PostId="17187" RevisionGUID="f97d3174-14b5-4554-99b9-f6d6d053037e" CreationDate="2011-08-28T01:34:57.913" Comment="Proposed by 1887 approved by -1 edit id of 306" />
  <row Id="36936" PostHistoryTypeId="5" PostId="17187" RevisionGUID="84df80f5-420d-4548-a177-09c464cea747" CreationDate="2011-08-28T01:34:58.193" UserId="41" Comment="added 3 characters in body" Text="Questions about the use of culinary salt in the kitchen." />
  <row Id="36937" PostHistoryTypeId="5" PostId="17186" RevisionGUID="d0a0c2f9-c948-4c46-bd7b-5de10151ab5b" CreationDate="2011-08-28T01:35:19.253" UserId="1887" Comment="added 339 characters in body" Text="Saltiness is one of the five basic flavors (along with sweet, sour, bitter, and umami). Therefore, salt is one of the most important ingredients in cooking, since it's the only way to achieve that flavor. &#xD;&#xA;&#xD;&#xA;Use this tags for questions about using salt in any culinary application, or for other kitchen purposes (such as [tag:cleaning]). " />
  <row Id="36938" PostHistoryTypeId="24" PostId="17186" RevisionGUID="d0a0c2f9-c948-4c46-bd7b-5de10151ab5b" CreationDate="2011-08-28T01:35:19.253" Comment="Proposed by 1887 approved by -1 edit id of 305" />
  <row Id="36939" PostHistoryTypeId="5" PostId="17186" RevisionGUID="d856572f-3614-41f8-a7a6-413ae18b3f80" CreationDate="2011-08-28T01:35:19.503" UserId="41" Comment="deleted 1 characters in body" Text="Saltiness is one of the five basic flavors (along with sweet, sour, bitter, and umami). Therefore, salt is one of the most important ingredients in cooking, since it's the only way to achieve that flavor. &#xD;&#xA;&#xD;&#xA;Use this tag for questions about using salt in any culinary application, or for other kitchen purposes (such as [tag:cleaning]). " />
  <row Id="36940" PostHistoryTypeId="2" PostId="17203" RevisionGUID="89df60e1-c044-4299-ba2a-39180ad4640f" CreationDate="2011-08-28T02:54:34.633" UserId="6279" Text="How do you get to Carnegie Hall? Practice!.... To quickly improve your technique you may find a [Mandolin Slicer][1] helpful. With the julienne attachment you can get strips quickly, easily and consistently. Once you have the strips, dicing is easy and should be doable with a minimum of mess. &#xD;&#xA;&#xD;&#xA;*[The mandolin slicer I provided a link to is a &quot;typical model&quot;. From Amazon to Walmart you may find a variety of brands and models with an assortment of attachments and of varying quality. This is not an endorsement of a particular model.]*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_3?ie=UTF8&amp;qid=1314499494&amp;sr=8-3" />
  <row Id="36941" PostHistoryTypeId="2" PostId="17204" RevisionGUID="7c4d9592-d497-4ef2-addf-7e7b911492ab" CreationDate="2011-08-28T02:54:52.293" UserId="1374" Text="You can still use them in most of the recipes you would otherwise.  In custards, like ice cream, just soak the whole bean in the hot liquid (that will eventually end up in the final product) for a moment and it will re-hydrate enough to use easily.  Many, many recipes are such and you'll just need to soak them a moment in the recipe's liquid.&#xD;&#xA;&#xD;&#xA;Worst case - bust out the booze and [roll your own extract.][1]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://simplyrecipes.com/recipes/how_to_make_vanilla_extract/" />
  <row Id="36942" PostHistoryTypeId="2" PostId="17205" RevisionGUID="18b696ee-8a23-40b5-9f15-e466f082eb83" CreationDate="2011-08-28T03:18:12.353" UserId="1374" Text="It's probably mainly technique given that size, but you're working on the smallest board I'd consider suitable to the task without really cramping your style.  So much of knife work is the skills and technique - but its also the knives.  Dull, un-ergonomic knives really are a pain to use and the result is overall sloppy work.&#xD;&#xA;&#xD;&#xA;All that said though - in cutting *anything* though, I always give myself as much space as I can.  Stuff falling off board and such starts to become dangerous(in a food safety concern), unless you just have a sparkling sterile kitchen.  If that's your biggest board, and you're cutting meat on it sometimes - I'd consider a bigger board for more reasons than an onion." />
  <row Id="36943" PostHistoryTypeId="25" PostId="17197" RevisionGUID="c1d16800-1385-46df-a266-7063f2fd5705" CreationDate="2011-08-28T03:27:33.330" Comment="http://twitter.com/#!/StackCooking/status/107655529140207616" />
  <row Id="36945" PostHistoryTypeId="25" PostId="17154" RevisionGUID="417d9a27-1ba2-493b-a568-9ebbd5a11054" CreationDate="2011-08-28T06:27:34.503" Comment="http://twitter.com/#!/StackCooking/status/107700835089268736" />
  <row Id="36946" PostHistoryTypeId="2" PostId="17207" RevisionGUID="72dffb9b-f765-4dc4-919b-ee512e8b2d63" CreationDate="2011-08-28T08:01:46.690" UserId="3684" Text="I've been following a recipe for meatballs but they are far too loose for putting on the bbq.  I thought I could maybe put them in the fridge before cooking them, or brown them in a pan before putting them on the bbq - I was wondering, does anyone have any idea of how to make them a bit more solid?  or any better way of making meatballs / keftedes?&#xD;&#xA;&#xD;&#xA;The recipe is here : http://www.meatwave.com/blog/keftedes-grilled-greek-meatballs-recipe" />
  <row Id="36947" PostHistoryTypeId="1" PostId="17207" RevisionGUID="72dffb9b-f765-4dc4-919b-ee512e8b2d63" CreationDate="2011-08-28T08:01:46.690" UserId="3684" Text="How to make my meatballs more solid" />
  <row Id="36948" PostHistoryTypeId="3" PostId="17207" RevisionGUID="72dffb9b-f765-4dc4-919b-ee512e8b2d63" CreationDate="2011-08-28T08:01:46.690" UserId="3684" Text="&lt;grilling&gt;&lt;bbq&gt;&lt;meatballs&gt;" />
  <row Id="36949" PostHistoryTypeId="2" PostId="17208" RevisionGUID="24de57d9-a091-47ce-86b8-0f9042c62ea5" CreationDate="2011-08-28T09:01:39.860" UserId="2951" Text="a few tips here&#xD;&#xA;&#xD;&#xA;- I noticed that the beef was &quot;80% lean&quot;, try to go with little bit fatter beef like &quot;60% lean&quot;. This sounds strange, but I would try to beat up (or stir) the minced beef before mixing with other ingredients. When you beat or stir the beef, you will notice the fat will create a gel texture that helps to stick the beef better. &#xD;&#xA;&#xD;&#xA;- I would also separate the egg yolks and egg white. I would put the egg yolk in 1st with all the ingredients and put the egg white last. Egg White on its own will also help you to stick the minced beef better.&#xD;&#xA;&#xD;&#xA;- Lastly, if it still doesn't work, try to lightly apply flour on each meat balls before cooking. The flour will help sealing the juice inside the meat balls, which the meat balls will stick together better" />
  <row Id="36950" PostHistoryTypeId="2" PostId="17209" RevisionGUID="4cf8b9ed-6e98-441b-b5d0-1c02bcf969da" CreationDate="2011-08-28T10:17:31.333" UserId="7208" Text="It depends on the cultivar (genetic traits) and on the amount of exposure to light. You can't reliably judge a mango's ripeness by color." />
  <row Id="36951" PostHistoryTypeId="2" PostId="17210" RevisionGUID="51c32e71-ed97-4edf-9885-03691406d1a2" CreationDate="2011-08-28T10:26:47.023" UserId="6143" Text="I saw many questions regarding converting baking recipes towards gluten-free, and it seems it's not an easy process. But none of the questions I came across helped me understanding what gluten actually &quot;does&quot; in baking.&#xD;&#xA;&#xD;&#xA;The background of this question is that I've got friends visiting in October, one of them is a celiac, and there's a few baking recipes I'd like to try while they're here. Knowing what gluten actually &quot;does&quot; would help me to evaluate if it's even worth trying to convert the recipes ..." />
  <row Id="36952" PostHistoryTypeId="1" PostId="17210" RevisionGUID="51c32e71-ed97-4edf-9885-03691406d1a2" CreationDate="2011-08-28T10:26:47.023" UserId="6143" Text="What does gluten &quot;do&quot; in baking?" />
  <row Id="36953" PostHistoryTypeId="3" PostId="17210" RevisionGUID="51c32e71-ed97-4edf-9885-03691406d1a2" CreationDate="2011-08-28T10:26:47.023" UserId="6143" Text="&lt;baking&gt;&lt;gluten-free&gt;" />
  <row Id="36954" PostHistoryTypeId="2" PostId="17211" RevisionGUID="ddada923-fc24-481e-a991-65d3ecd06455" CreationDate="2011-08-28T10:37:15.930" UserId="6143" Text="I'm using a very similar recipe, and usually when they're too soft, it's because the soaked bread still had too much liquid in it. Step 1 of the recipe says:&#xD;&#xA;&#xD;&#xA;&gt; ...squeeze the excess liquid out.&#xD;&#xA;&#xD;&#xA;I've found this to be a _vitally important_ step.&#xD;&#xA;&#xD;&#xA;If it still doesn't work, try adding one or two tablespoons of breadcrumbs." />
  <row Id="36955" PostHistoryTypeId="2" PostId="17212" RevisionGUID="8809b409-8125-45d6-8ac5-b909cb842ea6" CreationDate="2011-08-28T11:54:42.880" UserId="6499" Text="Gluten is a protein and binding agent that can be found in wheat and other grains like barley or rye.  It helps dough to have an elastic type texture, and will help the dough rise and give a chewy texture.  When substituting for gluten when cooking with gluten free flour, you add an ingredient called xanthan gum.  The xanthan gum will replace the gluten and does not affect people with celiac disease.  Xanthan gum will add volume to your recipes and make sure that the product doesn't come out crumbly.  &#xD;&#xA;&#xD;&#xA;People with Celiac disease have a stomach lining that when exposed to the gluten toxin, affects their intestinal villi (villi are fingerlike projections that protrude from the intestinal lining that increase absorption).  When exposed to gluten, the villi will shorten, swell and poorly function thus leading to malabsorption in this population.  &#xD;&#xA;&#xD;&#xA;I would also ask your friends how sensitive they are.  Some people, even having a little wheat in the house can upset their lining.  If you do decide to try to the new recipes (which I think is a great idea and fun!), make sure that you keep the gluten free flour away from any wheat products.&#xD;&#xA;&#xD;&#xA;I do not have Celiac, but I have switched over to a gluten free diet, and I will say that it has been great.  I do have more energy, and I just feel better overall.  If you have the right recipe, gluten free meals/snacks/desserts, can be just as tasty if not tastier than gluten products.  " />
  <row Id="36956" PostHistoryTypeId="25" PostId="17210" RevisionGUID="ae65286b-78be-4a41-b7a6-e9c1f999e046" CreationDate="2011-08-28T12:27:34.327" Comment="http://twitter.com/#!/StackCooking/status/107791430344384512" />
  <row Id="36957" PostHistoryTypeId="5" PostId="17176" RevisionGUID="2b4243ef-0617-4a45-9b46-fd30b3a3c2cd" CreationDate="2011-08-28T14:10:08.627" UserId="5646" Comment="added 316 characters in body" Text="Do you have a scale and measuring cup? Weigh a cup of Bisquick.&#xD;&#xA;&#xD;&#xA;Also, [this site][1] has a line for Bisquick, but I'm not sure how trustworthy it is, being from a &quot;forgotten source&quot;. Anyway, the site says Bisquick is 130g/cup, and also lists the conversion in a number of other units.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://stason.org/TULARC/food/cooking/2-7-5-Weight-Volume-Conversion-Chart.html" />
  <row Id="36958" PostHistoryTypeId="2" PostId="17213" RevisionGUID="5940bdf7-594f-4854-816d-bda0fc88dcf8" CreationDate="2011-08-28T15:10:24.940" UserId="6345" Text="There's a serious dearth of information about the differences between the Henckels product lines, but from what I can tell:&#xD;&#xA;&#xD;&#xA; - The biggest difference is the handle design, which impacts the balance.  You'll want to hold the knives to find which is right for you.&#xD;&#xA; - **Stamped blades are used in the following lines:** [Twin Signature][2], Twin Gourmet, International Everedge, International Everedge Plus, International Fine Edge Pro, International Fine Edge Synergy, International Eversharp.  Source: [Henckels Site][3].&#xD;&#xA; - **Forged blades are used for the following lines:** Twin Profection, Twin Four Star and Four Star II, Twin Cuisine, Twin Professional S, Twin Select, International Classic, International Forged Premio, and International Forged Synergy.  Sources: [Henckels site][4], [Squidoo][5], [Amazon][6]&#xD;&#xA; - **Microserrated blades are used in the following product lines:** Eversharp Pro, Everedge, Everedge Plus (Source: Henckels International website)&#xD;&#xA; - All but the Twin Cermax line are X50CrMoV15 steel, hardened to 54-56 HRC (some reports say up to 57 Rockwell C).  This means they're slightly softer than Wusthof (which now hardens many of their products to 58 HRC), but less brittle.&#xD;&#xA; - **Twin Cermax uses special, superhard (66 HRC) MC66 steel, meaning they take a sharper edge and hold it MUCH longer than the other lines**.  This is probably a clone of the ZDP-189 supersteel. ([source][1])&#xD;&#xA;&#xD;&#xA;The microserrated blades aid in slicing, but hurt the ability to chop and mince.  They WILL help retain a cutting edge longer, but also cannot be sharpened normally.  &#xD;&#xA;&#xD;&#xA;  [1]: http://zknives.com/knives/kitchen/misc/articles/kkchoser/kksteelp2.shtml&#xD;&#xA;  [2]: http://zwillingonline.com/cutlery-zwilling-twin-signature.html&#xD;&#xA;  [3]: http://www.j-a-henckels.com/en-US/Product-Range--sortiment/Cutlery--knives/Series-overview--serien/Forged-Synergy--3590.html&#xD;&#xA;  [4]: http://www.j-a-henckels.com/en-US/Product-Range--sortiment/Cutlery--knives/Series-overview--serien/Forged-Synergy--3590.html&#xD;&#xA;  [5]: http://www.squidoo.com/henckels&#xD;&#xA;  [6]: http://www.amazon.com/Henckels-International-Classic-Forged-Santoku/dp/B000BGPV8Y/ref=sr_1_9?s=home-garden&amp;ie=UTF8&amp;qid=1314464198&amp;sr=1-9" />
  <row Id="36959" PostHistoryTypeId="25" PostId="17157" RevisionGUID="2fa11be2-68e3-48d2-8cb5-5cd472b2ab0d" CreationDate="2011-08-28T15:27:34.700" Comment="http://twitter.com/#!/StackCooking/status/107836730157170688" />
  <row Id="36960" PostHistoryTypeId="2" PostId="17214" RevisionGUID="d9a4614c-3f75-4f1f-bad5-be8a87646e66" CreationDate="2011-08-28T15:35:54.170" UserId="5646" Text="Use a very sharp knife and slow down.&#xD;&#xA;&#xD;&#xA;A dull knife requires more pressure, and food (especially hard foods, like carrots) tends to break free and bounce around when you're cutting it up. A sharper knife will allow you to use more of a slicing motion, rather than exerting pressure, and food will stay put better.&#xD;&#xA;&#xD;&#xA;Working slower will let you concentrate on using a slicing motion rather than trying to push through the food. It will also move the food around less, so you'll have less trouble knocking it off the board.&#xD;&#xA;&#xD;&#xA;Also, keep a bowl nearby to transfer already-cut-up food into and get it out of your way." />
  <row Id="36961" PostHistoryTypeId="5" PostId="17212" RevisionGUID="275cac7f-0fc1-46c7-a1c8-397cacb95f91" CreationDate="2011-08-28T15:40:29.717" UserId="6499" Comment="added 105 characters in body" Text="Gluten is a protein and binding agent that can be found in wheat and other grains like barley or rye.  It helps dough to have an elastic type texture, and will help the dough rise and give a chewy texture.  When substituting for gluten when cooking with gluten free flour, you add an ingredient called xanthan gum (there are other stabilizers, but this is my personal favorite as I think it turns out the best results).  The xanthan gum will replace the gluten and does not affect people with celiac disease.  Xanthan gum will add volume to your recipes and make sure that the product doesn't come out crumbly.  &#xD;&#xA;&#xD;&#xA;People with Celiac disease have a stomach lining that when exposed to the gluten toxin, affects their intestinal villi (villi are fingerlike projections that protrude from the intestinal lining that increase absorption).  When exposed to gluten, the villi will shorten, swell and poorly function thus leading to malabsorption in this population.  &#xD;&#xA;&#xD;&#xA;I would also ask your friends how sensitive they are.  Some people, even having a little wheat in the house can upset their lining.  If you do decide to try to the new recipes (which I think is a great idea and fun!), make sure that you keep the gluten free flour away from any wheat products.&#xD;&#xA;&#xD;&#xA;I do not have Celiac, but I have switched over to a gluten free diet, and I will say that it has been great.  I do have more energy, and I just feel better overall.  If you have the right recipe, gluten free meals/snacks/desserts, can be just as tasty if not tastier than gluten products.  " />
  <row Id="36962" PostHistoryTypeId="2" PostId="17215" RevisionGUID="63fe68ca-7d5f-4806-8c92-4f55a68ff88f" CreationDate="2011-08-28T15:45:12.173" UserId="41" Text="I went into some detail with this in my answer to [What are the factors that affect the chewiness, softness, moisture of bread based desserts like cinnamon rolls?][1]&#xD;&#xA;&#xD;&#xA;To summarize my points there and add some more (simplified) detail on the chemistry:&#xD;&#xA;&#xD;&#xA;  * Gluten is responsible for [elasticity][2] of dough, which is perceived as chewiness.  The difference between bread, quickbread (muffins/scones), and cake is largely due to the difference in gluten formation, with cake having the lowest amount and bread having the highest.&#xD;&#xA;&#xD;&#xA;  * It does *not* directly cause rising - the leavening agent (yeast, baking powder, etc.) is responsible for that. What it does do is form a protein network by [cross-linking][4], which not only results in the elasticity above but also traps gas and prevents it from escaping during the baking process. The &quot;rising&quot; in baked goods is essentially just *stretching* of the gluten network. This is why [hydrocolloids][3] such as xanthan and guar gum can mimic some of the effects in gluten-free recipes; although the mechanism is completely different - in essence, they're creating a very thin gel.&#xD;&#xA;&#xD;&#xA;  * Gluten is also exceptionally good at both absorbing and retaining moisture; it can absorb up to 150% (1.5 times its own weight) in water. One thing you'll notice about typical wheat products vs. their gluten-free equivalents is that latter don't last too long and have to be frozen or consumed quickly. Part of this is due to preservatives in commercial baked goods, but much of it is also simply due to the gluten retarding moisture loss.  You can think of it as a kind of natural preservative.&#xD;&#xA;&#xD;&#xA;  * It's activated by water and heat and is (relatively) slow-acting, which gives it a high tolerance with respect to time and temperature. This is why many people will tell you that bread is &quot;forgiving&quot; while cake and other low-gluten/gluten-free products are not. When baking without gluten, you will have to be very precise about all of your measurements.&#xD;&#xA;&#xD;&#xA;  * Its coagulation action is actually very similar to that of egg whites, and pure gluten (AKA vital wheat gluten) is sometimes actually used as a replacement for egg whites. A meringue is just heavily aerated egg whites and specifically protein; gluten is basically doing the same thing inside of whatever you're baking.&#xD;&#xA;&#xD;&#xA;  * Finally, it provides nutritive protein when eaten. Wheat gluten is about 75% protein and all-purpose flour is about 10% gluten. That means 7.5% of the flour you consume is actually protein. Of course that's nowhere near what you get from meat, but it's still a significant contribution to one's diet.&#xD;&#xA;&#xD;&#xA;In short: Gluten does *a lot* of things. Keep in mind when doing gluten-free baking that a lot of the substitutes only replicate one or two of the effects.&#xD;&#xA;&#xD;&#xA;  [1]: http://cooking.stackexchange.com/questions/10581/what-are-the-factors-that-affect-the-chewiness-softness-moisture-of-bread-based/10593#10593&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Viscoelasticity&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Colloid#Hydrocolloids&#xD;&#xA;  [4]: http://en.wikipedia.org/wiki/Cross-link" />
  <row Id="36963" PostHistoryTypeId="5" PostId="17203" RevisionGUID="4b4b67c8-9277-41a3-a502-3541111b424e" CreationDate="2011-08-28T15:45:15.473" UserId="6279" Comment="added 2 characters in body" Text="How do you get to Carnegie Hall? Practice!.... To quickly improve your technique you may find a [Mandoline Slicer][1] helpful. With the julienne attachment you can get strips quickly, easily and consistently. Once you have the strips, dicing is easy and should be doable with a minimum of mess. &#xD;&#xA;&#xD;&#xA;*[The Mandoline slicer I provided a link to is a &quot;typical model&quot;. From Amazon to Walmart you may find a variety of brands and models with an assortment of attachments and of varying quality. This is not an endorsement of a particular model.]*&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/OXO-Grips-V-Blade-Mandoline-Slicer/dp/B001THGPDO/ref=sr_1_3?ie=UTF8&amp;qid=1314499494&amp;sr=8-3" />
  <row Id="36964" PostHistoryTypeId="2" PostId="17216" RevisionGUID="4237d0fc-18e7-46c7-b606-1f938e578114" CreationDate="2011-08-28T15:46:56.667" UserId="6345" Text="I'll tell you what my chef told me:  **the bigger your cutting board, the more room you have to work, and the faster you can go.  As your knife skills improve, you will be able to work in a smaller space without problems.**  Your cuts become more precise, and you organize your space more effectively.  Pieces cease to &quot;go everywhere.&quot;&#xD;&#xA;&#xD;&#xA;**It's a good idea to buy a larger cutting board**, so you have more room to work.  I suggest the largest board that you can comfortably fit in your sink for cleanup.  With  professional knife skills, I can handle prepping multiple items on an 8.5&quot; x 9.5&quot; cutting board; however, I find that my 11&quot; x 14&quot; board provides a lot more room to organize my work, and is more comfortable to use.  &#xD;&#xA;&#xD;&#xA;Using an extremely sharp knife also helps with mess;  you don't have to exert as much force to slice or chop, so pieces don't tend to move as much with each cut.  Hone the blade on a steel or ceramic sharpening rod before starting your cuts.  Also, try to &quot;feel the cut&quot; and not just force the knife through your material. " />
  <row Id="36965" PostHistoryTypeId="5" PostId="17202" RevisionGUID="a7c04068-5dc9-4d79-8276-6aba5906722a" CreationDate="2011-08-28T16:49:26.873" UserId="7147" Comment="added 5 characters in body" Text="I have a fairly small cutting board - about 8.5&quot; x 12.5&quot; (22cm x 32cm), and I am finding it difficult to dice vegetables, especially the onions, without stuff going all over the place.&#xD;&#xA;&#xD;&#xA;Is it my technique that's sloppy or should I just get a bigger cutting board?" />
  <row Id="36966" PostHistoryTypeId="2" PostId="17217" RevisionGUID="41b4f82e-6a0b-49ee-a58a-8c7516ba48f7" CreationDate="2011-08-28T16:55:23.230" UserId="7211" Text="If you say that your handling of the fish was a 5 minute walk and to cut it up and freeze it, it is more than likely that the contamination occurred during the supply chain. Once the enzyme histidine decarboxylase has been formed, it can continue to produce histamine in the fish even if the bacteria are not active.&#xD;&#xA;&#xD;&#xA;There are test kits available for checking histamine levels but they are intended for commercial use. http://www.noackgroup.com/Live/ProductCatalog_en.YoCms?GROUP=%24D_FAA_07_01#_1NEO9505 is one of the places that has them. " />
  <row Id="36967" PostHistoryTypeId="2" PostId="17218" RevisionGUID="e5680637-c235-49c4-9030-8435f24fec73" CreationDate="2011-08-28T17:24:46.463" UserId="5646" Text="* I wouldn't go over 80% lean. 75-80% is about right.&#xD;&#xA;* Don't over-work your meat. Just tear off evenly-sized handfuls, form them into balls, and then flatten into patties.&#xD;&#xA;* Make your patties about 3/4 inch thick, with a depression in the middle. They'll puff up in the middle, so you want the middle thinner.&#xD;&#xA;* Heat the pan somewhere between medium- and medium-high heat.&#xD;&#xA;* When the pan is good and hot, sprinkle a good pinch of kosher salt into the pan, and place the burgers on top of the salt.&#xD;&#xA;* Flip them when you see juices coming up to the surface, after 3-4 minutes.&#xD;&#xA;* Add cheese right after flipping, if you want it.&#xD;&#xA;* Cook for another 3-4 minutes, depending on how well-done you want them.&#xD;&#xA;* Placing a lid on the pan will melt the cheese faster, so that you can have melty cheese without overcooking the meat." />
  <row Id="36968" PostHistoryTypeId="2" PostId="17219" RevisionGUID="2b27b398-cdf6-4325-b083-4de6f23cce98" CreationDate="2011-08-28T17:37:59.243" UserId="7092" Text="When I make yogurt based sauces, cold (tzatziki) or hot (curries etcetera), I strain the yogurt to remove some of the liquid (whey), which thickens it.  Greek yogurt is strained yogurt.&#xD;&#xA;&#xD;&#xA;It isn't necessary to use additives for thickening.&#xD;&#xA;&#xD;&#xA;I now use cheese cloth to do the straining.  Stockings, towels and jelly bags are strainers I have used in the past, before I invested in a roll of cheese cloth.&#xD;&#xA;&#xD;&#xA;It is simple to make thickened yogurt, half hour in the straining cloth gives good results.&#xD;&#xA;&#xD;&#xA;Note: I always save the whey, and use it for something - add it to a pot of beans if nothing else." />
  <row Id="36969" PostHistoryTypeId="2" PostId="17220" RevisionGUID="366121a1-9657-4cde-9d8c-8ca0e0a88bea" CreationDate="2011-08-28T17:59:58.833" UserId="5646" Text="Being from Ann Arbor, Michigan, I'm also familiar  with &quot;Detroit-style&quot; pizza. This is a rectangular pizza cooked in a deep metal pan. The crust is crunchy, chewy, and rather oily, and the toppings go right to the edge, forming a crispy border of browned cheese and sauce against the rim of the pan. Toppings are placed *under* the cheese, and sauce on top." />
  <row Id="36970" PostHistoryTypeId="2" PostId="17221" RevisionGUID="159ee3c5-a6da-4a27-818e-a461d2eb4db1" CreationDate="2011-08-28T18:06:50.733" UserId="7213" Text="Why would one need to mix the dry ingredients (flour, salt, soda) separately and before mixing into the liquid (butter, sugar) than just mixing everything into one bowl at the same time when making cakes? What would be the result if done ?" />
  <row Id="36971" PostHistoryTypeId="1" PostId="17221" RevisionGUID="159ee3c5-a6da-4a27-818e-a461d2eb4db1" CreationDate="2011-08-28T18:06:50.733" UserId="7213" Text="Mixing baking ingredients separately" />
  <row Id="36972" PostHistoryTypeId="3" PostId="17221" RevisionGUID="159ee3c5-a6da-4a27-818e-a461d2eb4db1" CreationDate="2011-08-28T18:06:50.733" UserId="7213" Text="&lt;baking&gt;&lt;mixing&gt;" />
  <row Id="36973" PostHistoryTypeId="2" PostId="17222" RevisionGUID="8a6f4c43-d5f9-433a-9bdb-e943ad3c1c01" CreationDate="2011-08-28T18:25:25.237" UserId="7092" Text="To answer the last bit of your question; &quot;Why do people do that?&quot;, I can only tell you why I do that.&#xD;&#xA;&#xD;&#xA;I peel, slice (either length wise, or on the bias), salt and press eggplant for an hour prior to cooking; I raise Japanese eggplant, which is slender and long, so I slice them lengthwise.&#xD;&#xA;&#xD;&#xA;I will slice the eggplant evenly, usually about 2 cm-3/4&quot; thick, assemble each half of the sliced eggplant on the counter, salting each side of each slice as I go, with the widest slice down and the smallest on top.  Then I figure out how to weight the individual stacks of sliced, salted eggplant.  Very often I use a cutting board with some cans on top of it for weight.&#xD;&#xA;&#xD;&#xA;After about an hour, I pull the weight, remove the eggplant slices to a bowl, clean up the water on the counter, rinse the eggplant slices very well and dry them.  They are now ready to use in whatever recipe I am using at the time.&#xD;&#xA;&#xD;&#xA;This process removes the greater portion of the free water and compresses the eggplant to a bit less than half the original thickness.&#xD;&#xA;&#xD;&#xA;Up until I learned this technique, we considered eggplant as somewhere at the bottom of the desirable vegetable list.  After learning and using it, my eggplant went from being chunks of mush to chunks with texture, improving the esteem in which it was held tremendously.&#xD;&#xA;&#xD;&#xA;If you can find it in a restaurant, order eggplant parmigiana and ask your waiter if the eggplant is pressed.  The difference between pressed (meaning salted and pressed) and unpressed eggplant in this dish is pronounced and very noticeable." />
  <row Id="36974" PostHistoryTypeId="25" PostId="17207" RevisionGUID="48348db4-8ad6-404f-b3f3-9e8d845e2bba" CreationDate="2011-08-28T18:27:34.780" Comment="http://twitter.com/#!/StackCooking/status/107882029609263104" />
  <row Id="36975" PostHistoryTypeId="6" PostId="15713" RevisionGUID="5d4c48c9-ed39-4074-acf5-ef3a98be9352" CreationDate="2011-08-28T18:37:40.010" UserId="1887" Comment="Removed &quot;ingredients&quot; tag and added &quot;resources&quot; tag and new tag for icelandic-cuisine, following danish-cuisine question standard" Text="&lt;resources&gt;&lt;icelandic-cuisine&gt;" />
  <row Id="36976" PostHistoryTypeId="2" PostId="17223" RevisionGUID="bf420bc7-00eb-45f0-a0ba-5ed7bb40f346" CreationDate="2011-08-28T18:40:57.587" UserId="-1" Text="" />
  <row Id="36977" PostHistoryTypeId="2" PostId="17224" RevisionGUID="0adf1c1b-7d41-48ba-aa94-d4927feed467" CreationDate="2011-08-28T18:40:57.587" UserId="-1" Text="" />
  <row Id="36978" PostHistoryTypeId="2" PostId="17225" RevisionGUID="c7c88f49-afce-4918-a484-fd2024e72321" CreationDate="2011-08-28T18:42:32.587" UserId="7214" Text="How many hours/days would you recommend to drink coffee (after brewed) and consider it safe? (For example if you don't want to waste it). What is the difference if it is refrigerated or not?&#xD;&#xA;&#xD;&#xA;The question is not about flavor since (I think) it is probably ruined after at most a couple of hours." />
  <row Id="36979" PostHistoryTypeId="1" PostId="17225" RevisionGUID="c7c88f49-afce-4918-a484-fd2024e72321" CreationDate="2011-08-28T18:42:32.587" UserId="7214" Text="How long is it safe to drink coffee after brewed?" />
  <row Id="36980" PostHistoryTypeId="3" PostId="17225" RevisionGUID="c7c88f49-afce-4918-a484-fd2024e72321" CreationDate="2011-08-28T18:42:32.587" UserId="7214" Text="&lt;food-safety&gt;&lt;storage-lifetime&gt;&lt;coffee&gt;" />
  <row Id="36981" PostHistoryTypeId="2" PostId="17226" RevisionGUID="3af1a278-9f47-473b-8f74-a41655fae376" CreationDate="2011-08-28T18:51:43.507" UserId="6499" Text="By mixing the dry ingredients separately and whisking them a bit before adding them to the liquid, you are making sure that the baking soda/powder/salt, gets evenly distributed throughout the flour.  Also, the flour will be able to absorb the liquid easier and more uniformly without the flour becoming over-worked.&#xD;&#xA;&#xD;&#xA;From my personal experience, when I didn't do it this way my cakes seemed to be drier than cakes I had made when I combined them as instructed.  But this is from my personal experience, and others may have had different experiences.  " />
  <row Id="36982" PostHistoryTypeId="2" PostId="17227" RevisionGUID="2d287335-943f-4df5-b66a-454c9ad9e439" CreationDate="2011-08-28T19:03:20.403" UserId="218" Text="If it's refrigerated, it'll last for at least a week, as long as you didn't pre-dairy it. &#xD;&#xA;&#xD;&#xA;Unrefrigerated, I wouldn't trust it for more than a day. Coffee is a crappy growth medium and it should start out the next best thing to sterile, but, even covered, its going to start to get moldy.&#xD;&#xA;&#xD;&#xA;Obviously if you add dairy, then you're dealing with that dairy shelf-life, and that isn't very long at all." />
  <row Id="36983" PostHistoryTypeId="2" PostId="17228" RevisionGUID="b636eab0-de9a-4ffc-81e8-ef590f18fd4d" CreationDate="2011-08-28T19:16:47.093" UserId="7215" Text="When you have sesame seeds on a bun that toasted is that what sesame seed oil tastes like?" />
  <row Id="36984" PostHistoryTypeId="1" PostId="17228" RevisionGUID="b636eab0-de9a-4ffc-81e8-ef590f18fd4d" CreationDate="2011-08-28T19:16:47.093" UserId="7215" Text="Dose sesame seed oil taste like toasted sesame seeds" />
  <row Id="36985" PostHistoryTypeId="3" PostId="17228" RevisionGUID="b636eab0-de9a-4ffc-81e8-ef590f18fd4d" CreationDate="2011-08-28T19:16:47.093" UserId="7215" Text="&lt;flavor&gt;" />
  <row Id="36986" PostHistoryTypeId="2" PostId="17229" RevisionGUID="c10cbc69-c4b0-45a9-902a-862bc4e30bc2" CreationDate="2011-08-28T19:49:01.487" UserId="7011" Text="Cola drunken out of a glass, can or bottle taste to me differently, much better. Is this due to more aroma smelled by your nose when drinking out of open glass changing the kind of perception? Only explanation i can think of. Anyone knows some detailed medical links on this topic?" />
  <row Id="36987" PostHistoryTypeId="1" PostId="17229" RevisionGUID="c10cbc69-c4b0-45a9-902a-862bc4e30bc2" CreationDate="2011-08-28T19:49:01.487" UserId="7011" Text="Why do drinks drunken out of a glass instead of a bottle taste differently?" />
  <row Id="36988" PostHistoryTypeId="3" PostId="17229" RevisionGUID="c10cbc69-c4b0-45a9-902a-862bc4e30bc2" CreationDate="2011-08-28T19:49:01.487" UserId="7011" Text="&lt;flavor&gt;" />
  <row Id="36989" PostHistoryTypeId="2" PostId="17230" RevisionGUID="c0bbc100-48e9-4388-82b5-29179c7dc0c3" CreationDate="2011-08-28T20:01:14.720" UserId="7068" Text="Is there a fixed percentage of how much of the oil used to frying french fries will stay in the served french fries? &#xD;&#xA;&#xD;&#xA;I guess that it depends on things like dimension of the french fries, frying temperature, oil type." />
  <row Id="36990" PostHistoryTypeId="1" PostId="17230" RevisionGUID="c0bbc100-48e9-4388-82b5-29179c7dc0c3" CreationDate="2011-08-28T20:01:14.720" UserId="7068" Text="How much of the oil will stay in french fries?" />
  <row Id="36991" PostHistoryTypeId="3" PostId="17230" RevisionGUID="c0bbc100-48e9-4388-82b5-29179c7dc0c3" CreationDate="2011-08-28T20:01:14.720" UserId="7068" Text="&lt;oil&gt;&lt;fats&gt;&lt;deep-frying&gt;&lt;french-fries&gt;" />
  <row Id="36992" PostHistoryTypeId="5" PostId="17229" RevisionGUID="d25c787a-b867-4880-b49b-2e6504fa4864" CreationDate="2011-08-28T20:04:56.200" UserId="7011" Comment="added 9 characters in body" Text="Cola drunken out of a glass instead to a bottle/can taste differently to me, much better. Is this due to more aroma smelled by your nose when drinking out of open glass changing the kind of perception? Only explanation i can think of. Anyone knows some detailed medical links on this topic?" />
  <row Id="36993" PostHistoryTypeId="2" PostId="17231" RevisionGUID="90033ba6-1e7e-44fc-89e9-efd7f1e6a33b" CreationDate="2011-08-28T20:21:08.703" UserId="7216" Text="&#xD;&#xA;It has long been known that receptacles influence the taste and appreciation of beverages. &#xD;&#xA;&#xD;&#xA;[Wine glasses][1], for example, are optimal for giving the nose an opportunity to experience the wine. They enclose a volume that allows you to swish the wine in the glass (without spilling it) to impart the aroma to air in the glass. The usually tapered opening keeps the aroma from dissipating before your noise can sense the wine.&#xD;&#xA;&#xD;&#xA;Champagne flutes, keep the effervescent champagne or prosecco bubbly and cold long enough to enjoy the drink without it going flat. &#xD;&#xA;&#xD;&#xA;Different [beer glasses][2] are optimal for showcasing the &quot;head&quot; and are tall for the same reason as champagne flutes (to keep the effervescence going as long as possible).&#xD;&#xA;&#xD;&#xA;I think it is absolutely the case that the same kinds of considerations apply to cola and other effervescent soft drinks. My opinion is that the best glass for such beverages is a [&quot;collins&quot; glass][3]. It it tall and narrow and keeps the bubbles going for a longer time than a wide glass, it is like a champagne flute but holds a larger volume which is needed for soft drinks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wine_glass&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Beer_glass&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Collins_glass" />
  <row Id="36995" PostHistoryTypeId="2" PostId="17233" RevisionGUID="2ba40a94-5945-4755-990d-59766c1e8013" CreationDate="2011-08-28T20:39:03.557" UserId="839" Text="If you just want to reheat a slice or two, you can warm it in the microwave for 30 seconds to a minute and then put it in a toaster oven on toast or a hot oven setting for a few minutes. It's best in the toaster oven if you put the slice(s) on the broiling rack on top of the baking sheet. " />
  <row Id="36996" PostHistoryTypeId="2" PostId="17234" RevisionGUID="ce53966d-672e-49af-999c-508187b828b1" CreationDate="2011-08-28T20:42:53.847" UserId="41" Text="There are two types of sesame oil you can normally buy.&#xD;&#xA;&#xD;&#xA;*Pure sesame oil* (or just sesame oil) has a mild sesame taste. Refined sesame oil is used as a cooking oil and only has a hint of sesame flavour.&#xD;&#xA;&#xD;&#xA;*Toasted sesame oil* is made from toasted sesame seeds (and therefore tastes like toasted sesame seeds).  Aside from the labeling, you can easily tell it apart from pure sesame oil by its much darker colour and stronger aroma. It is not a cooking oil, it's more of a condiment and used frequently in Asian cooking.&#xD;&#xA;&#xD;&#xA;Neither of these taste exactly like sesame seeds on a bun, obviously, but the sesame flavour in toasted sesame oil in particular is very noticeable." />
  <row Id="36997" PostHistoryTypeId="2" PostId="17235" RevisionGUID="2f487419-c9e6-4d93-a591-3fc258fd4821" CreationDate="2011-08-28T21:28:16.597" UserId="1374" Text="There's too many factors to have a set percentage of oil that will stay, but lets cover a few common things that determine the oil in your final product.&#xD;&#xA;&#xD;&#xA;**Heat of the oil:**&#xD;&#xA;&#xD;&#xA;  - Your oil needs to be plenty hot enough to actually fry in.  For fries, you'll typically want to shoot for between 350-375.  If you don't have a thermometer, then get one!  If you *really* don't want to get one, a white bread cube will fry brown in about 60 seconds at the right temp - but a thermometer is best.  If the oil isn't hot enough to fry in, it will start to absorb the oil.  So before you ever fry *anything*, get that oil up to temp (and make sure its that way between batches!).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Coating of the fry (or other fried food):**&#xD;&#xA;&#xD;&#xA; - A batter coating is just going to hold more oil than a plain french fry.  If you're trying to be health conscious about french fries (but then again, why are you eating french fries!?!), avoid batter coating them and go with a 'plain' fry.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Post frying treatment:**&#xD;&#xA;&#xD;&#xA; - Shake, shake, shake!  Give the basket a good vigorous shake.  Don't have a basket?  Use a strainer or at least a cooling rack with a mesh-type grate.  You're trying to physically shake as much oil off the fry as you can.  Additionally, I like to lay them on paper towels and then fold the paper towels on top.  See all that oil? Simple math, if its on the paper towel, its not in the fry anymore.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;**Crowding the pan:**&#xD;&#xA;&#xD;&#xA; - If you crowd the pan you fry in, you'll lower the temperature of the oil and give the oil not enough circulation.  This means longer to fry and more time not at the right temperature.  This means more oil in the final product.  Its better to do some smaller batches than to try to cram it all in one batch.&#xD;&#xA;&#xD;&#xA;**The right oil:**&#xD;&#xA;&#xD;&#xA; - The main thing here is that you need an oil that can fry hot enough without smoking.  This goes back to the right temperature.  (In case it hadn't sunk in yet, temperature is important!)  If you can't get it hot enough, then you're going to absorb a lot of oil.  Olive oil is a bad choice.  I usually use peanut or canola oil." />
  <row Id="36998" PostHistoryTypeId="2" PostId="17236" RevisionGUID="d38f7b51-01b0-4276-a21c-91587f379a0a" CreationDate="2011-08-28T21:32:59.927" UserId="7180" Text="Simple: grate it.&#xD;&#xA;&#xD;&#xA;If you grate the nutmeg using a microplane, it should have a strong, distinctive odor you can smell from a couple feet away.   If it doesn't, it's lost its flavor, throw it away and buy new.&#xD;&#xA;&#xD;&#xA;It's fairly likely you're going to end up replacing it.  I've never seen nutmegs get moldy before, and I live somewhere with 80% humidity.  It would have to be stored in some very poor conditions to mold." />
  <row Id="36999" PostHistoryTypeId="2" PostId="17237" RevisionGUID="1274535e-6079-46c2-955e-f7a5e38f1efa" CreationDate="2011-08-28T22:17:34.637" UserId="1374" Text="Getting it uniformly mixed is *kind of the real reason*.  You want to get it all mixed as much as possible before you get the flour wet and it starts to develop the gluten.  Regardless, you  have to mix enough to make it uniform.&#xD;&#xA;&#xD;&#xA;For cakes (mentioned in the question), its largely about avoiding 'over-working' the batter. You want a small, even crumb so (unlike breads) you're trying to avoid gluten.  Mixing, like kneading, promote gluten. You want to make it so that as soon as the flour gets wet, you're doing the least possible mixing to incorporate the ingredients. You also want to use the batter quickly. Luckily, modern cake flour is very low protein. If you're using standard AP flour instead of cake, you really need to be *very* careful about overmixing. " />
  <row Id="37001" PostHistoryTypeId="2" PostId="17238" RevisionGUID="804e891a-0742-487f-8443-90f44ff0f0c0" CreationDate="2011-08-28T22:31:35.230" UserId="5438" Text="During my move to a new place, I found a bottle of wine that I had kept in my refrigerator that was dated 2004. It was still sealed, didnt' look like anything was floating around inside, and for all intensive purposes looked to be an average bottle of red wine that you'd find at your typical liquor store. However I'm wondering if it's still any good or not, and if there was a way to check outside of opening it and taking a swig." />
  <row Id="37002" PostHistoryTypeId="1" PostId="17238" RevisionGUID="804e891a-0742-487f-8443-90f44ff0f0c0" CreationDate="2011-08-28T22:31:35.230" UserId="5438" Text="Wondering if the bottle of wine I have is still good or not?" />
  <row Id="37003" PostHistoryTypeId="3" PostId="17238" RevisionGUID="804e891a-0742-487f-8443-90f44ff0f0c0" CreationDate="2011-08-28T22:31:35.230" UserId="5438" Text="&lt;wine&gt;" />
  <row Id="37004" PostHistoryTypeId="2" PostId="17239" RevisionGUID="6d33d6d4-71f6-4fb1-b760-9f840b901012" CreationDate="2011-08-28T22:43:11.623" UserId="2591" Text="I was browsing around on Rose Levy Beranbaum's blog, and found this very helpful post that covers exactly what you want to do:&#xD;&#xA;&#xD;&#xA;http://www.realbakingwithrose.com/2011/04/alternatives_to_heavy_cream_ba.html" />
  <row Id="37005" PostHistoryTypeId="6" PostId="17238" RevisionGUID="c4f46c7a-6da4-4f40-895e-2ce301192b4d" CreationDate="2011-08-28T23:04:40.510" UserId="41" Comment="edited tags" Text="&lt;storage-lifetime&gt;&lt;wine&gt;" />
  <row Id="37006" PostHistoryTypeId="2" PostId="17240" RevisionGUID="73dc1ff1-3821-4948-8eba-814436c8658f" CreationDate="2011-08-28T23:09:57.477" UserId="6279" Text="With particular reference to &quot;Cola&quot; one of the factors that affects the flavoring is that a &quot;glass&quot; of cola is frequently served from a &quot;fountain&quot; where the syrup is freshly mixed, and often stronger than at the bottler." />
  <row Id="37007" PostHistoryTypeId="2" PostId="17241" RevisionGUID="b57d0043-3ee1-4e2e-be34-0656caae9910" CreationDate="2011-08-28T23:30:58.363" UserId="7092" Text="Have never tried making ciabatta, only french and sourdough french loaves; believe the problem you are running into is the same as when I first started though. Also believe that ciabatta, like French bread, is a bread which is not kneaded or uses very little kneading, due to it's wonderful texture.  I give credit to &quot;Joy of Cooking&quot; for the solution, paraphrased as I don't have the cookbook with me:&#xD;&#xA;&#xD;&#xA;After the first rising, when ready to form loaves, turn out the dough for one loaf on a floured flat surface and pat it gently (this is very important, if the dough is over worked, the gluten will form the long strands which give the fine texture, which you probably don't want) into a rectangle of the length of the finished loaf.  When it is to the length and breadth desired, and of a fairly uniform thickness, begin rolling the dough toward the center along the long edges, pinching or pressing as you roll to remove air pockets.  When both sides have been rolled an meet in the middle, turn the loaf over onto the baking pan for the final rising and tuck and pinch the ends or turn them under or both and form the loaf.&#xD;&#xA;&#xD;&#xA;A couple of additional things:&#xD;&#xA;&#xD;&#xA;Make sure dough in the center of your rectangle is thick, as some of my loaves have split there when baking.&#xD;&#xA;&#xD;&#xA;I make my dough as thick as reasonably possible, which help it keep it's shape.&#xD;&#xA;&#xD;&#xA;I preheat the oven to hot, 230 C / 450 F before putting in the loaves, and turn it down to the suggested temperature immediately after closing the oven door, which really causes a good spring in the oven rising, and sets the skin fairly quickly, helping to hold shape. This technique is as close as I know of to using a stone to cook on.&#xD;&#xA;&#xD;&#xA;Good luck!" />
  <row Id="37008" PostHistoryTypeId="2" PostId="17242" RevisionGUID="bb652e9d-4aaf-446b-b643-aa3be8e6fa0b" CreationDate="2011-08-28T23:58:13.833" UserId="3750" Text="Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla.  Some minor variations on this theme is all I've found.&#xD;&#xA;&#xD;&#xA;But real Kahlua is heavier than Irish Cream.  The layered shot, &quot;Duck Fart,&quot; is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey.  When I try to make this with homemade Kahlua though the cream sinks.&#xD;&#xA;&#xD;&#xA;The amount of sugar in this stuff is huge, it's basically syrup.  I doubt it needs more.  I use brown sugar.  What could be missing from the recipe that makes it lighter than cream?" />
  <row Id="37009" PostHistoryTypeId="1" PostId="17242" RevisionGUID="bb652e9d-4aaf-446b-b643-aa3be8e6fa0b" CreationDate="2011-08-28T23:58:13.833" UserId="3750" Text="Homemade Kahlua - something missing" />
  <row Id="37010" PostHistoryTypeId="3" PostId="17242" RevisionGUID="bb652e9d-4aaf-446b-b643-aa3be8e6fa0b" CreationDate="2011-08-28T23:58:13.833" UserId="3750" Text="&lt;drinks&gt;" />
  <row Id="37011" PostHistoryTypeId="25" PostId="17230" RevisionGUID="4f8b2620-c47f-42b8-bd61-7654861635e7" CreationDate="2011-08-29T00:27:36.740" Comment="http://twitter.com/#!/StackCooking/status/107972634263830530" />
  <row Id="37012" PostHistoryTypeId="5" PostId="17228" RevisionGUID="140d95ff-e34c-4ddd-9e01-979014e77a3b" CreationDate="2011-08-29T00:27:38.393" UserId="1672" Comment="deleted 4 characters in body; edited title" Text="When you have sesame seeds on a toasted bun, is that what sesame seed oil tastes like?" />
  <row Id="37013" PostHistoryTypeId="4" PostId="17228" RevisionGUID="140d95ff-e34c-4ddd-9e01-979014e77a3b" CreationDate="2011-08-29T00:27:38.393" UserId="1672" Comment="deleted 4 characters in body; edited title" Text="Does sesame seed oil taste like toasted sesame seeds?" />
  <row Id="37014" PostHistoryTypeId="2" PostId="17243" RevisionGUID="4f4288cf-1295-4f47-83e6-a2f98acce82f" CreationDate="2011-08-29T00:38:13.463" UserId="6279" Text="Until you are ready to &quot;take a swig&quot; it doesn't really matter what state it is in &quot;Now&quot;. At present it is a perfectly fine mantel piece.&#xD;&#xA;&#xD;&#xA;When you are ready to actually drink it, it is either wine or vinegar, but you are going to have to pop the cork (or open the twist top...) to find out. If it is for an important occasion, have a back up bottle in the wine rack. " />
  <row Id="37016" PostHistoryTypeId="2" PostId="17245" RevisionGUID="9d539cec-df0a-4a62-82df-88eb252296dd" CreationDate="2011-08-29T01:48:48.023" UserId="6279" Text="extending @rfusca:&#xD;&#xA;**The Variety of Potato:**&#xD;&#xA;&#xD;&#xA; - [Potatoes come in a plethora of varieties][1] but they are usually in two groups:&#xD;&#xA;&#xD;&#xA; 1. Starchy: Russets, Idaho and Goldrush. These are your better friers, bakers and mashers...&#xD;&#xA; 2. Waxy: Red, Yellow, New, etc.. These are NOT good friers because they absorb less of the oil. These are better for casseroles and potato salads where a potato needs to hold its form after boiling.&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/167.htm" />
  <row Id="37017" PostHistoryTypeId="2" PostId="17246" RevisionGUID="2fa8200e-578e-4cd4-858e-5b7553fb2b48" CreationDate="2011-08-29T01:58:38.350" UserId="15" Text="The answer that struck me once I had gotten to the competition was that I should have blended bacon fat into the mixture. &#xD;&#xA;&#xD;&#xA;One contestant was talking about having used it in his bread, and I upcycled mine into every other component; I just didn't think to beat it into submission into the fats of cream cheese and sour cream.&#xD;&#xA;&#xD;&#xA;(Did I mention this was a Bacon Recipe Creation competition? Stupid me)" />
  <row Id="37018" PostHistoryTypeId="5" PostId="17242" RevisionGUID="fcede08d-ca49-484e-8c1f-7c516652c47e" CreationDate="2011-08-29T02:14:34.433" UserId="3750" Comment="edited body" Text="Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla.  Some minor variations on this theme is all I've found.&#xD;&#xA;&#xD;&#xA;But real Kahlua is heavier than Irish Cream.  The layered shot, &quot;Duck Fart,&quot; is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey.  When I try to make this with homemade Kahlua though the cream sinks.&#xD;&#xA;&#xD;&#xA;The amount of sugar in this stuff is huge, it's basically syrup.  I doubt it needs more.  I use brown sugar.  What could be missing from the recipe that makes it heavier than cream?" />
  <row Id="37019" PostHistoryTypeId="5" PostId="17242" RevisionGUID="3075974a-a26f-49c6-b8b3-c3207e5454ea" CreationDate="2011-08-29T02:27:12.407" UserId="15" Comment="added image for a second variation of duck fart cocktail" Text="Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla.  Some minor variations on this theme is all I've found.&#xD;&#xA;&#xD;&#xA;But real Kahlua is heavier than Irish Cream.  The layered shot, &quot;Duck Fart,&quot; is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey.  When I try to make this with homemade Kahlua though the cream sinks.&#xD;&#xA;&#xD;&#xA;The amount of sugar in this stuff is huge, it's basically syrup.  I doubt it needs more.  I use brown sugar.  What could be missing from the recipe that makes it heavier than cream?&#xD;&#xA;![Crown over Bailey's over Kahlua][1]&#xD;&#xA;![Whiskey over Kahlua over Gran Marnier][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://i.stack.imgur.com/agJt9.jpg&#xD;&#xA;  [2]: http://i.stack.imgur.com/3LXGo.jpg" />
  <row Id="37020" PostHistoryTypeId="2" PostId="17247" RevisionGUID="7b076801-df69-48cd-8bf4-986a708ef2fa" CreationDate="2011-08-29T02:32:41.040" UserId="15" Text="I would imagine the problem could be with the bartending and not the recipe. There is an art to sliding a lighter liquid under a heavier one, or even to layering the lighter one on top. &#xD;&#xA;&#xD;&#xA;Also, there are different variants to the so-called duck fart that may result in why it appears your drinks are coming out wrong. Perhaps the recipe for kahlua is not &quot;wrong&quot; exactly, but that the recipe for the cocktail is not what you think it is?" />
  <row Id="37021" PostHistoryTypeId="5" PostId="17212" RevisionGUID="240fbd7b-61cc-452c-8b7d-92e95dacfed3" CreationDate="2011-08-29T02:38:14.477" UserId="6499" Comment="added 77 characters in body" Text="Gluten is a protein and binding agent that can be found in wheat and other grains like barley or rye.  It helps dough to have an elastic type texture, and will help the dough rise and give a chewy texture.  When substituting for gluten when cooking with gluten free flour, you add an ingredient called xanthan gum (there are other stabilizers, but this is my personal favorite as I think it turns out the best results).  The xanthan gum will replace the gluten and does not affect people with celiac disease.  Xanthan gum will add volume to your recipes and make sure that the product doesn't come out crumbly.  &#xD;&#xA;&#xD;&#xA;People with Celiac disease have a stomach lining that when exposed to the gluten toxin, affects their intestinal villi (villi are fingerlike projections that protrude from the intestinal lining that increase absorption).  When exposed to gluten, the villi will shorten, swell and poorly function thus leading to malabsorption in this population.  &#xD;&#xA;&#xD;&#xA;I would also ask your friends how sensitive they are.  Some people, even having a little wheat in the house can upset their lining.  If you do decide to try to the new recipes (which I think is a great idea and fun!), make sure that you keep the gluten free flour away from any wheat products.&#xD;&#xA;&#xD;&#xA;**personal experience that has helped me convert my recipes to gluten free** I do not have Celiac, but I have switched over to a gluten free diet, and I will say that it has been great.  I do have more energy, and I just feel better overall.  If you have the right recipe, gluten free meals/snacks/desserts, can be just as tasty if not tastier than gluten products.  " />
  <row Id="37022" PostHistoryTypeId="2" PostId="17248" RevisionGUID="cbcb58de-5a32-48aa-842d-c2935889c63c" CreationDate="2011-08-29T03:05:09.593" UserId="7219" Text="I bought a smoked pork chop from the butcher yesterday, and assumed I would cook it like any other pork chop, but after looking at it, it seems like it may be edible as is.  The appearance is close to that of a cooked ham.&#xD;&#xA;&#xD;&#xA;I saw some suggestions online about using it in soups or as breakfast meat, but nothing mentioned just eating it fresh from butcher. &#xD;&#xA;" />
  <row Id="37023" PostHistoryTypeId="1" PostId="17248" RevisionGUID="cbcb58de-5a32-48aa-842d-c2935889c63c" CreationDate="2011-08-29T03:05:09.593" UserId="7219" Text="Are smoked pork chops from the butcher safe to eat without any further cooking?" />
  <row Id="37024" PostHistoryTypeId="3" PostId="17248" RevisionGUID="cbcb58de-5a32-48aa-842d-c2935889c63c" CreationDate="2011-08-29T03:05:09.593" UserId="7219" Text="&lt;food-safety&gt;&lt;smoking&gt;&lt;pork-chops&gt;" />
  <row Id="37026" PostHistoryTypeId="8" PostId="17242" RevisionGUID="753596cc-df4d-46e5-9993-ab8bbdde45c2" CreationDate="2011-08-29T03:11:11.827" UserId="3750" Comment="Rollback to [fcede08d-ca49-484e-8c1f-7c516652c47e]" Text="Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla.  Some minor variations on this theme is all I've found.&#xD;&#xA;&#xD;&#xA;But real Kahlua is heavier than Irish Cream.  The layered shot, &quot;Duck Fart,&quot; is made of, from bottom to top, Kahlua, Irish Cream, and Whiskey.  When I try to make this with homemade Kahlua though the cream sinks.&#xD;&#xA;&#xD;&#xA;The amount of sugar in this stuff is huge, it's basically syrup.  I doubt it needs more.  I use brown sugar.  What could be missing from the recipe that makes it heavier than cream?" />
  <row Id="37027" PostHistoryTypeId="2" PostId="17249" RevisionGUID="770531a9-67df-4119-a5a5-420f276f9fb4" CreationDate="2011-08-29T03:21:18.217" UserId="6279" Text="It is &quot;probably safe&quot; but (IMHO) not worth the risk.&#xD;&#xA;&#xD;&#xA;The chief &quot;scare&quot; for pork is a condition called trichinosis (or trichinellosis). There has not been a case of this disease reported to the [Center for Disease Control][1] from commercial pork since 2001. Assuming your butcher received the chops from a reputable commercial source then you it should be 'ok'. If the source was wild hog then there is some risk. &#xD;&#xA;&#xD;&#xA;Personally I would just as soon grill it up than take the chance, but you should know that [smoking][2] is not considered an adequate safeguard. &#xD;&#xA;&#xD;&#xA;*(your profile does not say where you are, so if you are outside the US, your mileage may vary)*&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cdc.gov/parasites/trichinellosis/epi.html&#xD;&#xA;  [2]: http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001655/" />
  <row Id="37028" PostHistoryTypeId="25" PostId="17238" RevisionGUID="20c59eb6-7a62-4500-b62f-551cc4ad04b6" CreationDate="2011-08-29T03:27:37.170" Comment="http://twitter.com/#!/StackCooking/status/108017933560725505" />
  <row Id="37030" PostHistoryTypeId="2" PostId="17251" RevisionGUID="6dac08b2-3ee7-4d87-aa2a-8338bae7e354" CreationDate="2011-08-29T06:36:11.227" UserId="7225" Text="I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the soup, globules of fat started appearing on the surface. &#xD;&#xA;&#xD;&#xA;As a very beginner cook I am wondering what happens in the process of boiling chicken thigh (which had a lot of fatty deposits), and if this fat content adds much taste to the dish? " />
  <row Id="37031" PostHistoryTypeId="1" PostId="17251" RevisionGUID="6dac08b2-3ee7-4d87-aa2a-8338bae7e354" CreationDate="2011-08-29T06:36:11.227" UserId="7225" Text="Soup and fat from chicken on surface" />
  <row Id="37032" PostHistoryTypeId="3" PostId="17251" RevisionGUID="6dac08b2-3ee7-4d87-aa2a-8338bae7e354" CreationDate="2011-08-29T06:36:11.227" UserId="7225" Text="&lt;chicken&gt;&lt;flavor&gt;&lt;boiling&gt;" />
  <row Id="37033" PostHistoryTypeId="5" PostId="17216" RevisionGUID="df30cec7-0013-45f3-b031-36099ca3999e" CreationDate="2011-08-29T07:42:29.413" UserId="6345" Comment="major advice for cutting board efficiency" Text="If you can't get a bigger cutting board, here are a couple pointers to getting the most done  CLEANLY in a small space (mostly tricks from my kitchen manager):&#xD;&#xA;&#xD;&#xA; - Use a sharp knife.  It's easier to control, and when you chop, pieces don't move as much.  Hone it at least daily to keep the edge aligned.&#xD;&#xA; - Organize your work on the board.  If you're right-handed, keep raw ingredients on the left side, and finished, cut product on the other.  &#xD;&#xA; - Keep the spot you're using to cut clear.  It may only be 4-6 square inches, but it should n't have anything to get in the way.  I like to use the bottom middle for cutting and the corners to organize stuff in various stages of cutting.&#xD;&#xA; - Remove trash (trimmings, ends, unusable vegetable scraps) from the board.  Either keep a trashcan next to the counter, or use a bowl to collect garbage.  This frees up space on your cutting board.  &#xD;&#xA; - You can use additional bowls to store uncut material, and finished results.  This frees up more cutting board area. &#xD;&#xA;&#xD;&#xA;All of these tips help, but I'll tell you what my chef told me:  **the bigger your cutting board, the more room you have to work, and the faster you can go.  As your knife skills improve, you will be able to work in a smaller space without problems.  But first, start off with plenty of room.**  As you you gain experience, your cuts become more precise, you organize your space, and work faster and cleaner.&#xD;&#xA;&#xD;&#xA;**With this advice in mind, you should move to a larger cutting board.**  The extra space to work make it much easier to develop proper knife skills, because you're not trying to cramp yourself in.  I suggest the largest board that you can comfortably fit in your sink for cleanup.  With  professional knife skills, I can handle prepping multiple items on an 8.5&quot; x 9.5&quot; cutting board; however, I find that my 11&quot; x 14&quot; board provides a lot more room to organize my work, and is more comfortable to use.  At work, I use the biggest board I can fit on my station." />
  <row Id="37034" PostHistoryTypeId="2" PostId="17252" RevisionGUID="40d674a5-abce-4445-b225-9f9cb9092e8d" CreationDate="2011-08-29T09:26:25.703" UserId="1890" Text="I am willing to forgo a little taste if I don't have to take 3 breaks while dicing an onion. Should I use red, white or yellow to minimize eye irritation. I have a small fridge/freezer so freezing them isn't an option. " />
  <row Id="37035" PostHistoryTypeId="1" PostId="17252" RevisionGUID="40d674a5-abce-4445-b225-9f9cb9092e8d" CreationDate="2011-08-29T09:26:25.703" UserId="1890" Text="Which type of onion causes the least eye irritation" />
  <row Id="37036" PostHistoryTypeId="3" PostId="17252" RevisionGUID="40d674a5-abce-4445-b225-9f9cb9092e8d" CreationDate="2011-08-29T09:26:25.703" UserId="1890" Text="&lt;onions&gt;" />
  <row Id="37037" PostHistoryTypeId="25" PostId="17229" RevisionGUID="7e371a55-082b-4262-a9c8-5e64a7a875b1" CreationDate="2011-08-29T09:27:37.963" Comment="http://twitter.com/#!/StackCooking/status/108108534595592192" />
  <row Id="37038" PostHistoryTypeId="2" PostId="17253" RevisionGUID="e97784a7-d2c3-43ad-9a9e-df5783993251" CreationDate="2011-08-29T10:35:20.210" UserId="7092" Text="I think that sweet onions cause the least crying, at least in my experience.  Also, green onions or scallions have never made me cry.  I know that onion cells, when broken give off sulfur compounds which rapidly change into other chemicals on contact with air which then become vapors that irritate the eye.  Have heard of a number of ways to reduce the crying effect.&#xD;&#xA;&#xD;&#xA;Use a sharp knife to cut the onion, reducing the cell damage &amp; thus the amount of airborne irritants.&#xD;&#xA;&#xD;&#xA;Cut the onions under water, which keeps the chemicals in the water, reducing the amount which become airborne.&#xD;&#xA;&#xD;&#xA;Chill the onion.  The cold onion, when cut, releases the same chemicals which, being cold, react more slowly in air, producing less irritants.&#xD;&#xA;&#xD;&#xA;Just read that cutting the root last helps, as the highest concentration of volatile sulfur compounds is in the root.&#xD;&#xA;&#xD;&#xA;Have also heard that putting bowls of cold water around the work areas tends to reduce the amount of sulfur compounds in the air.&#xD;&#xA;&#xD;&#xA;Of all of these, I have used refrigerated onions occasionally, have never done any 'science' on this topic.  I do know, however, that sweet onions don't make me cry.&#xD;&#xA;&#xD;&#xA;http://en.wikipedia.org/wiki/Onion gives some information about the chemical reactions.&#xD;&#xA;&#xD;&#xA;Hope this helps " />
  <row Id="37039" PostHistoryTypeId="2" PostId="17254" RevisionGUID="eff7547b-112b-4246-88d9-8e668d626506" CreationDate="2011-08-29T11:05:14.570" UserId="2951" Text="I have no proof, but I like the chicken fat and chicken fat usually enhances the flavour of soup better, so I would keep a bit of the fat there. Another way to reduce the fat is to use Chicken bones. I am not sure if they sell chicken bones in your area, but chicken bones still releases good chicken taste and it has a lot less fat.&#xD;&#xA;&#xD;&#xA;A few ways below to take the fat out:&#xD;&#xA;&#xD;&#xA;- One of the most effective way is what I call the cold method. It's not the best, but it's one that virtually requires no tool. Let the soup cold or even put in the fridge, then you will see a layer of fat on the soup. You simply take that layer of fat out&#xD;&#xA;&#xD;&#xA;- The other method is to use coffee filter and something a coffee filter. You can easily get the fat out&#xD;&#xA;&#xD;&#xA;- The less effective, but the easiest way is to use a spoon to try getting all the fat when the soup is boiling. You will notice the fat are usually on the top of the boiling bubble" />
  <row Id="37040" PostHistoryTypeId="2" PostId="17255" RevisionGUID="2eaac60a-834d-4965-895e-db1e7d4c98d9" CreationDate="2011-08-29T11:30:51.173" UserId="7226" Text="In the UK, you may want to have a look at [the Vegan Society][1]. They [endorse][2] a range of products which can be recognized through their sunflower logo.&#xD;&#xA;&#xD;&#xA;I'm quite fond of products made by a company named [The Redwood Wholefood Company][3] (site isn't working at the time of writing), they produce quite an interesting range of vegan meat substitutes, including ready-to-use slices.&#xD;&#xA;&#xD;&#xA;You should be able to find these products at a wholefood shop; Hollands &amp; Baretts carry them sometimes (and they may have other vegan offerings as well).&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vegansociety.com/afssearch.aspx&#xD;&#xA;  [2]: http://www.vegansociety.com/trademarksearch.aspx&#xD;&#xA;  [3]: http://www.redwoodfoods.co.uk/" />
  <row Id="37041" PostHistoryTypeId="2" PostId="17256" RevisionGUID="17057de7-7a0c-46ed-8fc1-4d7a7910b4de" CreationDate="2011-08-29T11:38:02.103" UserId="7226" Text="There's also the logo from [the Vegan Society][1]; while UK-based it's beginning to find its way through mainland Europe as well.&#xD;&#xA;&#xD;&#xA;![The Vegan Society trademark][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.vegansociety.com/trademarksearch.aspx&#xD;&#xA;  [2]: http://i.stack.imgur.com/Dzo75.jpg" />
  <row Id="37042" PostHistoryTypeId="2" PostId="17257" RevisionGUID="e7e212b6-d04d-41e7-ba9d-389a21065647" CreationDate="2011-08-29T12:20:56.543" UserId="6701" Text="Try lighting a candle near your work area.  I don't know why it works, but I am pretty sensitive to crying with onions and this trick works for me." />
  <row Id="37043" PostHistoryTypeId="2" PostId="17258" RevisionGUID="fb4b1b6d-cf9c-4102-a74c-b9aec6964ba5" CreationDate="2011-08-29T12:21:20.543" UserId="304" Text="I disagree that your board is small. My go-to everyday boards are about 4&quot;x8&quot; - smaller than a standard piece of office paper folded in half. I use them to chop onions, carrots, cabbage, potatoes - even watermelon! Sure, they're small. But they fit easily in the dishwasher and the cupboard, and I have four of them so I can always grab a clean one.&#xD;&#xA;&#xD;&#xA;My tips:&#xD;&#xA;&#xD;&#xA; - sharp knife. We all agree on this&#xD;&#xA; - prep bowl. Don't accumulate finished product on the board - there's no room for it&#xD;&#xA; - economy of movement. Don't knock down neat piles. Have a gesture repertory.&#xD;&#xA;&#xD;&#xA;For example, when slicing a carrot I can do about 4-6&quot; of carrot without moving the carrot. Then one hand pushes all the carrot slices up towards the empty end of the board while the other moves the carrot forward so I can start slicing again. If the pile of slices wants too much of the board, it goes into a prep bowl. &#xD;&#xA;&#xD;&#xA;I don't feel cramped at all cutting up one potato at a time or one of anything at a time and putting them into a pot or a prep bowl as I go. I like that my cutting boards don't take over the universe when I am working. I do own a giant wooden one which is mostly for serving pizza on, and occasionally for bread, a medium oval wooden one that gets a ton of bread use, and a giant plastic one that ... well, if I recall correctly it mostly gets used by visitors who are more comfortable with large boards. To me the advantages of the small boards are all I notice. And I the meals I routinely cook serve 6-8 people." />
  <row Id="37044" PostHistoryTypeId="2" PostId="17259" RevisionGUID="5d38cef4-f081-45f6-af50-c22a18ab9b4c" CreationDate="2011-08-29T12:23:30.670" UserId="7216" Text="That's the thing about wine. You never know until you taste it. It might be a pleasant surprise or it might be swill. That's actually part of the fun of trying wine. &#xD;&#xA;&#xD;&#xA;But generally speaking, if it was nothing special 2004 it won't be better now. Wines that are worth &quot;waiting for&quot; are noticeably outstanding even when they're new (they might need more decanting early in their life).&#xD;&#xA;&#xD;&#xA;Just try it...  but have a back-up bottle!" />
  <row Id="37045" PostHistoryTypeId="25" PostId="17251" RevisionGUID="80265750-a0fe-4738-bbf1-ae4aa17cf40f" CreationDate="2011-08-29T12:27:37.653" Comment="http://twitter.com/#!/StackCooking/status/108153832646787072" />
  <row Id="37046" PostHistoryTypeId="2" PostId="17260" RevisionGUID="5de10b8c-585c-4034-b1f1-8a45a5a459ab" CreationDate="2011-08-29T13:02:58.110" UserId="3721" Text="I have a popcorn machine that produces popcorn without using fat. &#xD;&#xA;It basically blows hot air over corn cores, and after 2 minutes they start popping.&#xD;&#xA;You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well&#xD;&#xA;&#xD;&#xA;The downside: &#xD;&#xA;&#xD;&#xA;- the corns can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)&#xD;&#xA;- you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl&#xD;&#xA;&#xD;&#xA;The upside:&#xD;&#xA;&#xD;&#xA;- no fat used, healthier and your fingers will be less &quot;greasy&quot;&#xD;&#xA;&#xD;&#xA;Any other ideas how to flavor your popcorn using no or a minimal amount of fat?" />
  <row Id="37047" PostHistoryTypeId="1" PostId="17260" RevisionGUID="5de10b8c-585c-4034-b1f1-8a45a5a459ab" CreationDate="2011-08-29T13:02:58.110" UserId="3721" Text="Flavoring popcorn without using fat" />
  <row Id="37048" PostHistoryTypeId="3" PostId="17260" RevisionGUID="5de10b8c-585c-4034-b1f1-8a45a5a459ab" CreationDate="2011-08-29T13:02:58.110" UserId="3721" Text="&lt;popcorn&gt;&lt;low-fat&gt;" />
  <row Id="37049" PostHistoryTypeId="2" PostId="17261" RevisionGUID="4554f1a8-c254-42de-9428-a46e3493079a" CreationDate="2011-08-29T13:28:52.670" UserId="7216" Text="The parts of the onion that releases the bulk of the tearing agent are the top and bottom (the area near the roots and the area where the green shoots come out).&#xD;&#xA;&#xD;&#xA;With a sharp knife, before doing anything else, quickly chop off these areas and discard immediately. The rest of the onion does not have as much of the tearing agent.&#xD;&#xA;" />
  <row Id="37050" PostHistoryTypeId="2" PostId="17262" RevisionGUID="965a4772-fe27-4a6a-8a5f-ac3ca47c7154" CreationDate="2011-08-29T13:51:27.357" UserId="4559" Text="Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many deserts or biscuits.&#xD;&#xA;&#xD;&#xA;When I have asked a few friends or family who do a lot of cookery, the vast majority say pretty much the same thing &quot;the salt cuts across the other flavours&quot;, or &quot;you always just add it!&quot;.&#xD;&#xA;&#xD;&#xA;But... So many times, when I eat biscuits, if I chew a lot and then just as I swallow, I can always taste salt... The ones I probably taste salt the most on are (Worst first) : Custard Creams, Digestives, Rich Tea.&#xD;&#xA;&#xD;&#xA;In my honest opinion, the salt just isn't needed - I don't think it adds anything, and, it just seems to leave a horrible after taste (I can usually always taste it, but a lot more when I chew a lot).&#xD;&#xA;&#xD;&#xA;In particular, now that so many people are on low salt diets and so many people say it is bad for you, I don't understand why it is there!&#xD;&#xA;&#xD;&#xA;So, is there a good reason why it is added?" />
  <row Id="37051" PostHistoryTypeId="1" PostId="17262" RevisionGUID="965a4772-fe27-4a6a-8a5f-ac3ca47c7154" CreationDate="2011-08-29T13:51:27.357" UserId="4559" Text="Why do so many desert/biscuit recipes have salt in them?" />
  <row Id="37052" PostHistoryTypeId="3" PostId="17262" RevisionGUID="965a4772-fe27-4a6a-8a5f-ac3ca47c7154" CreationDate="2011-08-29T13:51:27.357" UserId="4559" Text="&lt;salt&gt;&lt;dessert&gt;&lt;seasoning&gt;&lt;biscuits&gt;" />
  <row Id="37053" PostHistoryTypeId="2" PostId="17263" RevisionGUID="3e37309a-2190-4393-a337-29d3198fd4c7" CreationDate="2011-08-29T14:16:06.897" UserId="7185" Text="Don't spray with water with a standard squirt bottle. Get an &lt;a href=&quot;http://www.cooking.com/products/shprodde.asp?SKU=310567&quot;&gt;olive oil spritzer&lt;/a&gt;. It's pressurized, so you get an almost aerosol-fine mist, which prevents the kernels from getting soggy. It also adds flavor, in addition to the powdered seasonings you add with it. Or you could use an infused oil and skip the powdered seasoning altogether." />
  <row Id="37054" PostHistoryTypeId="2" PostId="17264" RevisionGUID="7cc1bc1d-9d87-46d0-a507-36d3a17b8ce5" CreationDate="2011-08-29T14:18:54.860" UserId="6279" Text="Salt has unique properties in how it interacts with the taste buds. While it has its own &quot;flavor&quot; it also has the ability to enhance some flavors while blocking your ability to experience others.&#xD;&#xA;&#xD;&#xA;While I could go on, all I would be doing is repeating much of what I learned watching &#xD;&#xA;The Food Network's Alton Brown goes into depth the episode &quot;[The Ballad of Salty and Sweet][1]&quot; which is available on YouTube.&#xD;&#xA;&#xD;&#xA;There are (of course) other resources, but AB does a really great job of teaching in this episode.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=oGjcuFzSkqE" />
  <row Id="37055" PostHistoryTypeId="2" PostId="17265" RevisionGUID="6d00b694-4092-4f47-ab25-1edbd9c3af74" CreationDate="2011-08-29T14:24:01.123" UserId="6279" Text="A popcorn gift pack that I recieved a few years ago came with a &quot;grape seed oil&quot; spray bottle (along with several flavorings powders). The grape seed oil seems to work quite well when administered in very low quantities. Not &quot;no fat&quot; but it is at least 'minimal'." />
  <row Id="37056" PostHistoryTypeId="2" PostId="17266" RevisionGUID="4b03c7a3-77d6-4140-a85d-3c29eb0ca035" CreationDate="2011-08-29T14:24:56.100" UserId="7092" Text="I used to use the cheese flavouring packets that come with macaroni and cheese making mix.  Took the popcorn, put in a big bag, poured in the cheese mix and shook it all up.  Works pretty good." />
  <row Id="37057" PostHistoryTypeId="2" PostId="17267" RevisionGUID="ee37f21b-45e1-43f6-a3ce-dfa549420b20" CreationDate="2011-08-29T14:37:33.350" UserId="2832" Text="I don't think you need to add anything more to the recipe if you manipulate each meatball more.  You're probably not giving the proteins in the muscle fibers the opportunity to be introduced to and bond with one another.&#xD;&#xA;&#xD;&#xA;Also, you can cook the meatballs in a pan made for a grill -- there are several models, with wild price variations, that have holes throughout. These are generally intended for grilling vegetables, but can obviously be adapted for other uses. " />
  <row Id="37060" PostHistoryTypeId="2" PostId="17268" RevisionGUID="9d25d46f-a518-4688-9bf6-f7b3e4599179" CreationDate="2011-08-29T14:38:06.097" UserId="7185" Text="I've had this happen with tortillas. Generally it's moisture or humidity that will cause them to stick. Try putting the entire stack in a low-temp oven (unwrapped and uncovered) for a few minutes to dry them out. You should be able to separate them easily. At that point you could either put them in separate bags, or stick a sheet of waxed paper/plastic wrap between each one and put them back in a single bag. If you're going to store them in the fridge, make sure that they're in an airtight container, as condensation can form in the bag and cause them to get gummy." />
  <row Id="37061" PostHistoryTypeId="2" PostId="17269" RevisionGUID="2490d054-d59b-4385-9087-0beba59df1a1" CreationDate="2011-08-29T14:48:44.190" UserId="6279" Text="In addition to the good cutting technique advise, you may find that using &quot;[Onion Goggles][1]&quot; will help you significantly. I received them as a gift a few years back and thought them 'kinda silly', but tried them and they work great. &#xD;&#xA;&#xD;&#xA;![enter image description here][2]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/RSVP-Onion-Goggles/dp/B0024VDO9M&#xD;&#xA;  [2]: http://i.stack.imgur.com/MpioK.jpg" />
  <row Id="37062" PostHistoryTypeId="4" PostId="17251" RevisionGUID="4458d5d8-d106-4bb4-83b9-cab571042ab7" CreationDate="2011-08-29T14:51:25.837" UserId="6808" Comment="edited title for clarity and to actually ask a question" Text="What causes chicken fat on the surface of soup, and does it add flavor to the dish?" />
  <row Id="37063" PostHistoryTypeId="24" PostId="17251" RevisionGUID="4458d5d8-d106-4bb4-83b9-cab571042ab7" CreationDate="2011-08-29T14:51:25.837" Comment="Proposed by 6808 approved by 1259 edit id of 311" />
  <row Id="37064" PostHistoryTypeId="5" PostId="17223" RevisionGUID="f0a393ee-2186-4a34-804c-cd9966d3e34d" CreationDate="2011-08-29T14:58:43.143" UserId="1887" Comment="added 276 characters in body" Text="This is a general tag for discussing kitchen equipment meant to be used in heating food, such as pots, pan, dutch ovens, and other such equipment. Check to see if there is an appropriate tag for the particular piece or type of equipment, such as [tag:pan] or [tag:cast-iron]. " />
  <row Id="37065" PostHistoryTypeId="24" PostId="17223" RevisionGUID="f0a393ee-2186-4a34-804c-cd9966d3e34d" CreationDate="2011-08-29T14:58:43.143" Comment="Proposed by 1887 approved by 60 edit id of 308" />
  <row Id="37066" PostHistoryTypeId="5" PostId="17224" RevisionGUID="10a1d497-95b7-4820-9878-0cdd31d7f9c8" CreationDate="2011-08-29T14:58:48.150" UserId="1887" Comment="added 89 characters in body" Text="For questions about identifying, choosing, and using kitchen equipment for heating food. " />
  <row Id="37067" PostHistoryTypeId="24" PostId="17224" RevisionGUID="10a1d497-95b7-4820-9878-0cdd31d7f9c8" CreationDate="2011-08-29T14:58:48.150" Comment="Proposed by 1887 approved by 60 edit id of 309" />
  <row Id="37069" PostHistoryTypeId="5" PostId="17264" RevisionGUID="04f1b6e9-e972-4090-91b4-301b2ee7f0cf" CreationDate="2011-08-29T15:06:55.173" UserId="6279" Comment="added 6 characters in body" Text="Salt has unique properties in how it interacts with the taste buds. While it has its own &quot;flavor&quot; it also has the ability to enhance some flavors while blocking your ability to experience others.&#xD;&#xA;&#xD;&#xA;While I could go on, all I would be doing is repeating much of what I learned watching &#xD;&#xA;The Food Network's Alton Brown. He goes in depth for the episode &quot;[The Ballad of Salty and Sweet][1]&quot; which is available on YouTube.&#xD;&#xA;&#xD;&#xA;There are (of course) other resources, but AB does a really great job of teaching in this episode.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=oGjcuFzSkqE" />
  <row Id="37070" PostHistoryTypeId="2" PostId="17270" RevisionGUID="66546099-79f8-4ddf-9ce0-0baeedf333ae" CreationDate="2011-08-29T15:52:36.007" UserId="231" Text="Assuming by your wording, you don't have a bbq on a balcony. Another alternative to the broiler, is a blow torch to get the nice charing. :-)&#xD;&#xA;&#xD;&#xA;http://www.open2.net/everwonderedfood/peppers_roastedpeppers.html" />
  <row Id="37071" PostHistoryTypeId="2" PostId="17271" RevisionGUID="f0f66d77-e422-4572-977c-dff92371ce4e" CreationDate="2011-08-29T16:03:45.567" UserId="67" Text="The onions that cause the least tears are those with lower sulfur content.  But it turns out that it's not just the variety of the onion that's a factor, but the sulfur content of the soil they're grown in (eg, areas of Georgia, where Vidalia onions are grown).  Of course, this means they don't have the same 'bite' as you'd get from other onions.&#xD;&#xA;&#xD;&#xA;In the U.S., at least, they're typically sold as 'Sweet' onions.  They may go under names such as Vidalia, Maiu Sweet, Mayan Sweet, Walla Walla, etc.  They tend to be yellow varieties, but they're fairly obvious in their shape-- they're not round, they tend to wider than the length from the ends.  They also tend to be more wet than regular onions, so they don't store as well, and thus have a shorter season (or they're flown in from South America, for those of us in the U.S.)&#xD;&#xA;&#xD;&#xA;If I were to rank them, from least to most tear-causing, I'd say:&#xD;&#xA;&#xD;&#xA;* sweet onions&#xD;&#xA;* green onions / scallions&#xD;&#xA;* red onions&#xD;&#xA;* other yellow onions&#xD;&#xA;* white onions" />
  <row Id="37072" PostHistoryTypeId="2" PostId="17272" RevisionGUID="c8e883a5-6825-4148-b1a1-1f268e425814" CreationDate="2011-08-29T16:54:24.890" UserId="7211" Text="Although the fat may add some flavor to the soup it also changes the mouthfeel. Instead of having a nice clear broth soup which is light and refreshing the fat in the soup with coat your mouth leaving a greasy feeling and taste. I cant be completely sure but if you were using the chicken thigh to just add flavor and not leave the meat in the soup you could use a chicken stock that your either make or buy from the store. As was stated above you could remove the fat from the soup. I would like to add another method to what Foodrules stated. &#xD;&#xA;&#xD;&#xA; &#xD;&#xA;&#xD;&#xA;-Take a metal ladle and fill it with ice. Dip the ladle into your soup being care not to go deep enough to actually get any liquid in the ladle. They key here is that the cold ladle will solidify the fat and have it stick to it. You just remove the ladle wipe it clean with a paper towel and repeat until the fat layer is gone from your soup. Its very effective and easy. " />
  <row Id="37073" PostHistoryTypeId="2" PostId="17273" RevisionGUID="9bec8dbb-a604-448d-b89f-68d46fd6ce89" CreationDate="2011-08-29T16:57:03.993" UserId="6345" Text="The fat separates because boiling water is hot enough to render it from the meat, liquefying it and allowing the fat to float on top of the denser water. &#xD;&#xA;&#xD;&#xA;In a professional setting, we skim the fat off the surface of stocks using a ladle, or by chilling it until the fat coagulates on top.  Having tasted the fat, I would say it doesn't really add much in flavor, and it imparts a very unpleasant greasy texture.  Stocks taste &quot;cleaner&quot; after the fat is skimmed.  &#xD;&#xA;&#xD;&#xA;If there's a solid layer of fat on top of your broth,  it makes sense to remove it, but I wouldn't worry about a few spots of grease." />
  <row Id="37074" PostHistoryTypeId="2" PostId="17274" RevisionGUID="d3db93b0-1b1c-4bb0-b911-d3b01ce11a03" CreationDate="2011-08-29T17:17:46.933" UserId="7068" Text="Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C. Then at a higher temperature about 180-190°C. &#xD;&#xA;&#xD;&#xA;Reference: http://en.wikibooks.org/wiki/Cookbook:French_Fries#Variations&#xD;&#xA;&#xD;&#xA;What are the advantages of frying the potatoes two times?" />
  <row Id="37075" PostHistoryTypeId="1" PostId="17274" RevisionGUID="d3db93b0-1b1c-4bb0-b911-d3b01ce11a03" CreationDate="2011-08-29T17:17:46.933" UserId="7068" Text="Why do i have to fry french fries two times?" />
  <row Id="37076" PostHistoryTypeId="3" PostId="17274" RevisionGUID="d3db93b0-1b1c-4bb0-b911-d3b01ce11a03" CreationDate="2011-08-29T17:17:46.933" UserId="7068" Text="&lt;deep-frying&gt;&lt;french-fries&gt;" />
  <row Id="37077" PostHistoryTypeId="2" PostId="17275" RevisionGUID="8de41cf9-fc13-4a81-97bb-41b343c18053" CreationDate="2011-08-29T17:34:40.753" UserId="7230" Text="Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pane). Does this damage the pane in any way?" />
  <row Id="37078" PostHistoryTypeId="1" PostId="17275" RevisionGUID="8de41cf9-fc13-4a81-97bb-41b343c18053" CreationDate="2011-08-29T17:34:40.753" UserId="7230" Text="Should you avoid cooling a frying pane with water?" />
  <row Id="37079" PostHistoryTypeId="3" PostId="17275" RevisionGUID="8de41cf9-fc13-4a81-97bb-41b343c18053" CreationDate="2011-08-29T17:34:40.753" UserId="7230" Text="&lt;frying&gt;" />
  <row Id="37080" PostHistoryTypeId="2" PostId="17276" RevisionGUID="0514eb3b-2735-4287-acaf-a3d95a404542" CreationDate="2011-08-29T17:35:55.290" UserId="7216" Text="The lower (first) temperature actually cooks the potato so that it is tender, the hotter temperature (second) is what gives the crispy golden coating.&#xD;&#xA;&#xD;&#xA;If you just did the lower temperature, your fries might be too soft. If you just did the hotter temperature they would be too too tough. " />
  <row Id="37081" PostHistoryTypeId="2" PostId="17277" RevisionGUID="3403a489-d366-4496-8a31-7ab552683eb3" CreationDate="2011-08-29T17:37:02.260" UserId="7229" Text="Not sure if this is a too lame question but: can brussels-sprouts be row eaten ? Or do I need to boil them for 20 minutes ?&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="37082" PostHistoryTypeId="1" PostId="17277" RevisionGUID="3403a489-d366-4496-8a31-7ab552683eb3" CreationDate="2011-08-29T17:37:02.260" UserId="7229" Text="Can sprouts be row eaten?" />
  <row Id="37083" PostHistoryTypeId="3" PostId="17277" RevisionGUID="3403a489-d366-4496-8a31-7ab552683eb3" CreationDate="2011-08-29T17:37:02.260" UserId="7229" Text="&lt;brussels-sprouts&gt;" />
  <row Id="37085" PostHistoryTypeId="2" PostId="17278" RevisionGUID="d1066256-2983-4018-ba4c-0be53ec8769f" CreationDate="2011-08-29T18:10:04.550" UserId="91" Text="I'm a novice cook and often hear about &quot;learning one's stove&quot;. Obviously manufacturers, cooking methods, and appliance types vary and so &quot;high&quot; on one stove isn't comparable to another.&#xD;&#xA;&#xD;&#xA;That said, many of the posts here suggest to heat a pan before adding oil, and the commentary that follows always has the sage advice, &quot;...but not *too* hot!&quot;&#xD;&#xA;&#xD;&#xA;My question is thus:&#xD;&#xA;&#xD;&#xA;**How do you know you've gotten a pan *too* hot?**" />
  <row Id="37086" PostHistoryTypeId="1" PostId="17278" RevisionGUID="d1066256-2983-4018-ba4c-0be53ec8769f" CreationDate="2011-08-29T18:10:04.550" UserId="91" Text="Cooking on the stove: what is &quot;too hot&quot; for a pan?" />
  <row Id="37087" PostHistoryTypeId="3" PostId="17278" RevisionGUID="d1066256-2983-4018-ba4c-0be53ec8769f" CreationDate="2011-08-29T18:10:04.550" UserId="91" Text="&lt;temperature&gt;&lt;cookware&gt;&lt;stove&gt;" />
  <row Id="37088" PostHistoryTypeId="2" PostId="17279" RevisionGUID="e33d6766-6c2c-477b-9899-5baa517a3611" CreationDate="2011-08-29T18:10:17.577" UserId="7060" Text="Not only does salt affect the taste of baked goods, it reacts with the dough chemically to slow the action of leaveners, and to change the texture.    Here's a brief synopsis, which discusses how salt has an effect on water absorption, as well : http://www.progressivebaker.com/resources/tips_effects_of_salt.shtm" />
  <row Id="37089" PostHistoryTypeId="2" PostId="17280" RevisionGUID="9d911129-2342-4bd2-b2a5-72f952837644" CreationDate="2011-08-29T18:13:36.730" UserId="7060" Text="I think you mean &quot;Can brussels sprouts be eaten raw?&quot;, as in without cooking?  Short answer is yes, though they will be a lot like little cabbages.  You don't need to boil them, either.  I like to saute' them in butter in a skillet, then cover them and let them steam a bit, and serve them with salt and pepper.  Cook them until they are bright green, but not so long that they get grayish green." />
  <row Id="37090" PostHistoryTypeId="2" PostId="17281" RevisionGUID="41905f5a-0e7a-44e0-b666-7a5cfc311334" CreationDate="2011-08-29T18:16:06.617" UserId="6791" Text="In a short answer, if the pan smokes, it's too hot... What'd I'd play with is getting a batch of throw-away (something), for instance biscuits or something with the intent to test your stovetop.  Heat the pan to different temps and see what happens to your throw-away food when you put it on the pan.&#xD;&#xA;&#xD;&#xA;In short though, smoking is bad. And if it's teflon, it's doubly bad as teflon is only rated for stovetop temps.  If a teflon pan gets too hot, the teflon becomes dangerous.&#xD;&#xA;&#xD;&#xA;Also, in the context of your answer, &quot;Too hot&quot; is relative to the specific food you're trying to cook... Usually you can drop a few drops of water in an empty pan and watch how fast the drops &quot;skid&quot; away.  You'll want it to skid away at different speeds based on what you're cooking." />
  <row Id="37091" PostHistoryTypeId="2" PostId="17282" RevisionGUID="e4931054-7d0c-4376-8c58-66d4960076ed" CreationDate="2011-08-29T18:16:42.327" UserId="7060" Text="I love the Almost No-Knead Bread recipe from Cook's Illustrated as an example of baking in a Dutch Oven.&#xD;&#xA;&#xD;&#xA;I like to use my Dutch oven for pot roasts, for New England Boiled Dinner, and for all sorts of soups and stews, and for making chili.  Anthony Bourdain's Les Halles Cookbook has a Dutch Oven recipe for Gigot a Sept Heures (Seven hour Leg of Lamb) that is FABULOUS." />
  <row Id="37092" PostHistoryTypeId="2" PostId="17283" RevisionGUID="2d7a305a-a4f3-4889-96e4-a5d56113f7e1" CreationDate="2011-08-29T18:20:22.903" UserId="7060" Text="This would depend on the kind of pan, the heat level of the pan, and the coldness of the water, if any of these are at real extremes, but I'm guessing that in most cases, you will not have a big problem with pan damage. Make sure there is not a lot of hot fat in the pan when you add the water (which would cause spatters ), but that's more of a personal safety issue than a pan damage issue.  There are other things in a kitchen that I'd worry about much more than pan damage (dull knives, for example)" />
  <row Id="37093" PostHistoryTypeId="5" PostId="17231" RevisionGUID="c43e7073-e882-4b8a-8291-c5d7174f9e03" CreationDate="2011-08-29T18:23:15.550" UserId="7216" Comment="deleted 3 characters in body" Text="It has long been known that receptacles influence the taste and appreciation of beverages. &#xD;&#xA;&#xD;&#xA;[Wine glasses][1], for example, are optimal for giving the nose an opportunity to experience the wine. They enclose a volume that allows you to swish the wine in the glass (without spilling it) to impart the aroma to air in the glass. The usually tapered opening keeps the aroma from dissipating before your nose can sense the wine.&#xD;&#xA;&#xD;&#xA;Champagne flutes, keep the effervescent champagne or prosecco bubbly and cold long enough to enjoy the drink without it going flat. &#xD;&#xA;&#xD;&#xA;Different [beer glasses][2] are optimal for showcasing the &quot;head&quot; and are tall for the same reason as champagne flutes (to keep the effervescence going as long as possible).&#xD;&#xA;&#xD;&#xA;I think it is absolutely the case that the same kinds of considerations apply to cola and other effervescent soft drinks. My opinion is that the best glass for such beverages is a [&quot;collins&quot; glass][3]. It it tall and narrow and keeps the bubbles going for a longer time than a wide glass, it is like a champagne flute but holds a larger volume which is needed for soft drinks.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Wine_glass&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Beer_glass&#xD;&#xA;  [3]: http://en.wikipedia.org/wiki/Collins_glass" />
  <row Id="37094" PostHistoryTypeId="5" PostId="17281" RevisionGUID="18462ec0-f658-404e-b26f-255f8980c5fb" CreationDate="2011-08-29T18:23:40.170" UserId="6791" Comment="added 970 characters in body" Text="In a short answer, if the pan smokes, it's too hot... What'd I'd play with is getting a batch of throw-away (something), for instance biscuits or something with the intent to test your stovetop.  Heat the pan to different temps and see what happens to your throw-away food when you put it on the pan.&#xD;&#xA;&#xD;&#xA;In short though, smoking is bad. And if it's teflon, it's doubly bad as teflon is only rated for stovetop temps.  If a teflon pan gets too hot, the teflon becomes dangerous.&#xD;&#xA;&#xD;&#xA;Also, in the context of your answer, &quot;Too hot&quot; is relative to the specific food you're trying to cook... Usually you can drop a few drops of water in an empty pan and watch how fast the drops &quot;skid&quot; away.  You'll want it to skid away at different speeds based on what you're cooking.&#xD;&#xA;&#xD;&#xA;**Editing to put some reference to the teflon comment**&#xD;&#xA;&#xD;&#xA;From: http://www.truefalse.co.nz/articles/truefalse39-teflonpoisonous.html&#xD;&#xA;&#xD;&#xA;&gt; These things also make it good to coat a frying pan with. It’s very inert, so it won’t do anything to the food or, more importantly, our insides. It is durable at high temperatures where other plastics would melt or burn. And of course it is extremely slippery.&#xD;&#xA;&#xD;&#xA;&gt; If you swallow bits of Teflon they won’t hurt you. It’s just plastic. If you burn Teflon, though, things are different. When Teflon is heated too strongly the resulting fumes, for reasons not yet fully understood, are very bad for you. Fortunately it’s hard to get Teflon too hot, but it could possibly happen if a coated pan is left dry on a hot element or in a very hot oven. So don’t do that.&#xD;&#xA;&#xD;&#xA;&gt; Nothing sticks to Teflon, except the unfounded rumour of its toxicity. But, like the burnt cheese in a frying pan commercial, even that just wipes right off.&#xD;&#xA;" />
  <row Id="37095" PostHistoryTypeId="25" PostId="17274" RevisionGUID="940e5aa0-5559-49b7-a753-9ac91b081eb4" CreationDate="2011-08-29T18:27:38.967" Comment="http://twitter.com/#!/StackCooking/status/108244431639023616" />
  <row Id="37096" PostHistoryTypeId="5" PostId="17277" RevisionGUID="54cc7f5a-9ad8-43c9-90aa-40c3a37a4653" CreationDate="2011-08-29T18:32:41.280" UserId="7229" Comment="edited body" Text="Not sure if this is a too lame question but: can brussels-sprouts be eaten row ? Or do I need to boil them for 20 minutes ?&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="37097" PostHistoryTypeId="4" PostId="17277" RevisionGUID="54cc7f5a-9ad8-43c9-90aa-40c3a37a4653" CreationDate="2011-08-29T18:32:41.280" UserId="7229" Comment="edited body" Text="Can sprouts be eaten row?" />
  <row Id="37098" PostHistoryTypeId="5" PostId="17277" RevisionGUID="094b29a6-0108-4316-9926-45bb785dd518" CreationDate="2011-08-29T20:03:56.973" UserId="6279" Comment="changed &quot;row&quot; to &quot;raw&quot;" Text="Not sure if this is a too lame question but: can brussels-sprouts be eaten raw ? Or do I need to boil them for 20 minutes ? (or use some other form of cooking)&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="37099" PostHistoryTypeId="4" PostId="17277" RevisionGUID="094b29a6-0108-4316-9926-45bb785dd518" CreationDate="2011-08-29T20:03:56.973" UserId="6279" Comment="changed &quot;row&quot; to &quot;raw&quot;" Text="Can sprouts be eaten raw?" />
  <row Id="37100" PostHistoryTypeId="24" PostId="17277" RevisionGUID="094b29a6-0108-4316-9926-45bb785dd518" CreationDate="2011-08-29T20:03:56.973" Comment="Proposed by 6279 approved by 1259 edit id of 313" />
  <row Id="37101" PostHistoryTypeId="4" PostId="17277" RevisionGUID="2687958b-3c14-4286-8b60-f342b7d2c069" CreationDate="2011-08-29T20:23:26.050" UserId="1393" Comment="edited title" Text="Can brussels sprouts be eaten raw?" />
  <row Id="37102" PostHistoryTypeId="2" PostId="17284" RevisionGUID="5ac6c950-dfd0-4561-83cf-95dff3ac5f5a" CreationDate="2011-08-29T20:35:54.253" UserId="67" Text="Yes, they can be eaten raw, and I do so frequently when they're in season.&#xD;&#xA;&#xD;&#xA;I find them much more convenient for sandwich greens and salads when cooking for one than a whole large cabbage; I just chop up what I need (1-2, depending on size), and add 'em to the sandwich, or whatever I might be making.&#xD;&#xA;&#xD;&#xA;...and I agree with Jennifer -- don't boil them.  (I like quartering them, and saute in bacon fat 'til they've browned, then a heavy dose of salt.)" />
  <row Id="37103" PostHistoryTypeId="2" PostId="17285" RevisionGUID="c496bdd3-4b9e-4100-ab89-5a39a9293180" CreationDate="2011-08-29T20:39:06.060" UserId="6320" Text="What exactly is pho? I know it's a type of vietnamese cuisine. &#xD;&#xA;&#xD;&#xA;What does a bowl of pho typically consist of? &#xD;&#xA;&#xD;&#xA;What are the bare requirements to consider it pho? " />
  <row Id="37104" PostHistoryTypeId="1" PostId="17285" RevisionGUID="c496bdd3-4b9e-4100-ab89-5a39a9293180" CreationDate="2011-08-29T20:39:06.060" UserId="6320" Text="What is vietnamese pho? What exactly does it consist of?" />
  <row Id="37105" PostHistoryTypeId="3" PostId="17285" RevisionGUID="c496bdd3-4b9e-4100-ab89-5a39a9293180" CreationDate="2011-08-29T20:39:06.060" UserId="6320" Text="&lt;asian-cuisine&gt;" />
  <row Id="37106" PostHistoryTypeId="4" PostId="17229" RevisionGUID="923433d0-2b0e-47b4-8487-100844a9b727" CreationDate="2011-08-29T20:44:39.497" UserId="218" Comment="Grammar. Drunken. People can be drunken, but drinks can only be drunk." Text="Why do drinks drunk from a glass instead of a bottle taste differently?" />
  <row Id="37107" PostHistoryTypeId="2" PostId="17286" RevisionGUID="9915d804-a553-4990-9d4c-8f94e3e70f05" CreationDate="2011-08-29T20:51:54.593" UserId="2951" Text="One more comment&#xD;&#xA;&#xD;&#xA;One of the reason japanese ramen soup usually has a bit of fat in it, it is to do with their cold weather. You will notice that their chicken and pork base soups always have a bit of fat in it. The fat in the soup help to preserve heat in the soup, so it is quite ideal in cold weather and the ramen will always arrive hot in front of their customers. &#xD;&#xA;&#xD;&#xA;Not all the soups are fat. The soy base soup has not fat in it so as the miso base ramen " />
  <row Id="37108" PostHistoryTypeId="2" PostId="17287" RevisionGUID="7fa93a44-3d78-4655-aa42-135ae383fd7d" CreationDate="2011-08-29T20:55:41.367" UserId="4476" Text="My fat-free flavoring of choice is a bit of lime juice and chile powder tossed with the popcorn in a large bag.  Sometimes I toss by hand in the bowl.  I find the lime juice doesn't dampen the popcorn as much as water and adds a nice flavor." />
  <row Id="37109" PostHistoryTypeId="2" PostId="17288" RevisionGUID="c0cc9030-d74f-42a4-8c68-abf36a4b5806" CreationDate="2011-08-29T20:55:54.797" UserId="7216" Text="Whether or not the pan is &quot;too hot&quot; depends largely on the type of oil (shortening) that you're using and to a lesser extent on what you are cooking.&#xD;&#xA;&#xD;&#xA;Every type of oil has a different smoke point. This is the temperature at which the oil smokes (not surprising!). What that means is that the oil is starting to chemically break down and if you attempt to cook with the oil in that state, your food will have an unpleasant bitter burnt taste. The oil will also become sticky and make it hard to manipulate the food while it cooks in the pan. [Wikipedia on smoke point.][1]&#xD;&#xA;&#xD;&#xA;Extra virgin olive oil (EVOO), for instance, has a lower smoke point than, say, seasame oil. You would never use EVOO to deep-fry fish or stir-fry in super hot wok. &#xD;&#xA;&#xD;&#xA;The usual advice is to heat the oil in the pan until you just see the first faint wisp of smoke. You then add the stuff you are cooking in the pan (and this drops the temperature to below the smoke point). &#xD;&#xA;&#xD;&#xA;The other thing to consider is what temperatures are too hot for what foods. That varies wildly. The only thing I can generalize is that thick items should not be cooked at a very high temperature unless you are caramelizing or searing the exterior and then finishing the cooking in the oven or crock-pot&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="37110" PostHistoryTypeId="2" PostId="17289" RevisionGUID="3bf89a47-f8b6-42e3-b83f-741e442cfeeb" CreationDate="2011-08-29T21:18:15.727" UserId="7216" Text="It depends on how you define &quot;raw&quot;. &#xD;&#xA;&#xD;&#xA;165F is merely a threshold temperature for killing-off harmful bacteria in a short amount of time (such as with baking or grilling). It has nothing to do with actual &quot;rawness&quot;, it is a food-safety temperature.&#xD;&#xA;&#xD;&#xA;Some restaurants cook meat (even poultry) using the &quot;[sous vide][1]&quot; method at a dramatically lower temperature than conventional cooking methods. Basically, the idea is you cook the meat in a vacuum drawn plastic bag in a water bath at ~130's F, for a significant amount of time (sometimes hours). This makes the meat extraordinarily tender, juicy and uniformly &quot;cooked.&quot; &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide" />
  <row Id="37111" PostHistoryTypeId="2" PostId="17290" RevisionGUID="16060401-9884-430b-98cc-e0f746920fc6" CreationDate="2011-08-29T21:21:36.120" UserId="7232" Text="Well, that is part of what is going on. Frying at the lower temperature does get it cooked through without over-browning. However, if you kept cooking, you could get it brown without crisping. So, actually it has a lot to do with the changes to the starch molecules in the potatoes. The lower temperature frying brings the starch and water to the exterior of the fry, forming a coating, that is then crisped nicely on the outside while leaving the interior softer when cooked at the higher temp. &#xD;&#xA;&#xD;&#xA;This blog actually explains it very nicely if you want more detail: http://aht.seriouseats.com/archives/2010/01/the-burger-lab-why-double-fry-french-fries.html" />
  <row Id="37112" PostHistoryTypeId="5" PostId="17289" RevisionGUID="3f7eac83-5441-4084-a3a0-46cf85fc4548" CreationDate="2011-08-29T21:25:16.683" UserId="7216" Comment="added 51 characters in body" Text="It depends on how you define &quot;raw&quot;. &#xD;&#xA;&#xD;&#xA;165F is merely a threshold temperature for killing-off harmful bacteria in a short amount of time (such as with baking or grilling). It has nothing to do with actual &quot;rawness&quot;, it is a food-safety temperature.&#xD;&#xA;&#xD;&#xA;Some restaurants cook meat (even poultry) using the &quot;[sous vide][1]&quot; method at a dramatically lower temperature than conventional cooking methods. Basically, the idea is you cook the meat in a vacuum drawn plastic bag in a water bath at ~130's F, for a significant amount of time (sometimes hours). This makes the meat extraordinarily tender, juicy and uniformly &quot;cooked&quot; even though no point in the meat ever reaches 165F. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Sous-vide" />
  <row Id="37113" PostHistoryTypeId="5" PostId="17274" RevisionGUID="15809bcf-ba35-4223-b969-3535b8afcf58" CreationDate="2011-08-29T21:29:23.037" UserId="7068" Comment="Added a link" Text="Most professional cookbooks tell me to fry french fries two times. First at a lower temperature of about 150-170°C. Then at a higher temperature about 180-190°C. &#xD;&#xA;&#xD;&#xA;Reference: http://en.wikibooks.org/wiki/Cookbook:French_Fries#Variations&#xD;&#xA;&#xD;&#xA;Related: http://cooking.stackexchange.com/questions/575/what-varieties-of-potato-would-be-good-for-chips-french-fries&#xD;&#xA;&#xD;&#xA;What are the advantages of frying the potatoes two times?" />
  <row Id="37114" PostHistoryTypeId="2" PostId="17291" RevisionGUID="c34fd9ff-afaa-4a81-8cc2-6faa3bea4f88" CreationDate="2011-08-29T22:39:44.963" UserId="2951" Text="Without repeating or copying from wiki, I reckon the article from wiki is pretty good http://en.wikipedia.org/wiki/Ph%E1%BB%9F&#xD;&#xA;&#xD;&#xA;I have had pho at home before and I think the bare requirements are&#xD;&#xA;&#xD;&#xA;- Beef or chicken stock&#xD;&#xA;- Rice noodles (thin)&#xD;&#xA;- Beef or chicken or even just beef balls&#xD;&#xA;- bean sprouts&#xD;&#xA;- some mint or basil&#xD;&#xA;&#xD;&#xA;optional&#xD;&#xA;&#xD;&#xA;- small amount of fine sliced onion&#xD;&#xA;- very small amount of chilli" />
  <row Id="37115" PostHistoryTypeId="2" PostId="17292" RevisionGUID="30a0f863-133e-47ef-9303-31cf77d579b1" CreationDate="2011-08-29T22:40:16.333" UserId="557" Text="**Full disclosure** &amp;mdash; I'm not Vietnamese :-)&#xD;&#xA;&#xD;&#xA;The word &quot;pho&quot; (actually &quot;Phở&quot;) is a corruption of the French word &quot;feu&quot;, as in &quot;Pot au Feu&quot;, the dish that it can claim as its ancestor. (That's from a Smithsonian Magazine article about Vietnamese food from sometime in the past few years.)&#xD;&#xA;&#xD;&#xA;It's a stock-based brothy soup, usually with at least onions and rice noodles and often (by customer choice) one or more meat additions.  Sometimes the meat is added raw to the boiling hot soup immediately before serving. The dish is almost always served with a side platter of fresh herbs, bean sprouts, sliced-up chiles, and lime.  The herbs are usually something like mint, Thai basil, and cilantro (or equivalent).&#xD;&#xA;&#xD;&#xA;It's not a super-fancy dish, and to my knowledge there's no International Phở Licensing Board, so the rules as to what is and isn't &quot;correct&quot; are probably pretty loose. I've had an awesome veggie-broth Phở, for example.&#xD;&#xA;" />
  <row Id="37116" PostHistoryTypeId="5" PostId="17275" RevisionGUID="24ac574c-3dda-4362-b009-049721055087" CreationDate="2011-08-29T22:56:47.830" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="Sometimes after I fry something, I wash it immediately in water because it's a bit easier to wash (before the remains stick to the pan).&#xD;&#xA;&#xD;&#xA;Does this damage the pan in any way?" />
  <row Id="37117" PostHistoryTypeId="4" PostId="17275" RevisionGUID="24ac574c-3dda-4362-b009-049721055087" CreationDate="2011-08-29T22:56:47.830" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="Should you avoid cooling a frying pan with water?" />
  <row Id="37118" PostHistoryTypeId="6" PostId="17275" RevisionGUID="24ac574c-3dda-4362-b009-049721055087" CreationDate="2011-08-29T22:56:47.830" UserId="41" Comment="added 1 characters in body; edited tags; edited title" Text="&lt;equipment&gt;&lt;frying&gt;&lt;cookware&gt;&lt;frying-pan&gt;" />
  <row Id="37119" PostHistoryTypeId="2" PostId="17293" RevisionGUID="3d3d7578-8fb4-482a-918c-a25c69e6794e" CreationDate="2011-08-29T23:07:38.613" UserId="7165" Text="If you cool a pan too quickly it could deform, especially if your using a cheap pan. A cast iron pan could crack. This is most likely to happen if you dip a hot pan in cold water.&#xD;&#xA;&#xD;&#xA;If you want to get a jump-start on cleaning, de-glaze the pan with a cup of water as you would when making gravy. Pour off this liquid and set the pan aside to cool completely.&#xD;&#xA;" />
  <row Id="37120" PostHistoryTypeId="2" PostId="17294" RevisionGUID="753410b8-1b3a-4d8d-aa60-fcd9a31388d1" CreationDate="2011-08-29T23:31:35.613" UserId="7165" Text="The main advantage of Dutch ovens are their versatility. There is nothing special about a dutch oven that you can't get from a combination of other pots and pans. Aside from using them as for boiling, frying, and braising, their thick walls provide a great way to bake.&#xD;&#xA;&#xD;&#xA;You will find the best Dutch oven recipes in camping cook books because camping is where you need the versatility of a single cooking device. For example, you can bake bread during the day and then cook a whole chicken for dinner using the camp fire." />
  <row Id="37121" PostHistoryTypeId="2" PostId="17295" RevisionGUID="c08dae38-264e-4651-a1c6-b938fe1f397f" CreationDate="2011-08-29T23:36:35.370" UserId="6132" Text="I think the key here is that you've been buying oversized lettuces. Bitterness of lettuce plants is not something under your control. When the lettuce matures (on the plant), it eventually starts flowering (called &quot;bolting&quot;) as a way to perpetuate its genes. Once this sets in, the [leaves turn bitter due to the production of certain chemicals, and acts as a defense mechanism against insects](http://gardening.stackexchange.com/questions/502/what-happens-if-you-plant-lettuce-in-hot-weather/529#529). &#xD;&#xA;&#xD;&#xA;The process of bolting is irreversible and if it has commenced in the plant, it will continue on in the cut lettuce head (perhaps at a diminished rate). Big lettuce heads are invariably more mature than the smaller ones, which is why you experience a higher occurrence of them turning bitter. You could try the other suggestions here, but I cannot say for/against any of them as I haven't heard of any of them being used to control bitterness.&#xD;&#xA;&#xD;&#xA;My advice would be to buy small to medium sized lettuces. [Young leaves are tender and less likely to turn bitter](http://gardening.stackexchange.com/questions/577/whats-the-best-way-to-cut-leaf-lettuces/590#590). One might be tempted to buy the biggest lettuce on the shelf so as to &quot;maximize&quot; the leaves/dollar, but in the end, you have to decide whether the bitterness is really worth it." />
  <row Id="37122" PostHistoryTypeId="2" PostId="17296" RevisionGUID="46a16e98-372d-4939-9c2a-3c94d9ab961a" CreationDate="2011-08-29T23:44:24.993" UserId="3750" Text="Adding more sugar to a small amount did fix the issue.  I think that boiling down the coffee/sugar mix would go a long way toward increasing the SG without making it sickeningly sweet.  Next time I make a batch it's what I'll do." />
  <row Id="37123" PostHistoryTypeId="2" PostId="17297" RevisionGUID="a89ae89f-4e02-40fe-be09-3f38dc66ee16" CreationDate="2011-08-30T00:14:46.777" UserId="-1" Text="" />
  <row Id="37124" PostHistoryTypeId="2" PostId="17298" RevisionGUID="f8cc5af6-a8ad-4e53-8240-e42fd1653028" CreationDate="2011-08-30T00:14:46.777" UserId="-1" Text="" />
  <row Id="37125" PostHistoryTypeId="2" PostId="17299" RevisionGUID="529ec5e5-7164-4bf5-8eda-87470d8a8be7" CreationDate="2011-08-30T00:16:51.897" UserId="6512" Text="I use a clean coffee grinder and grind the entire bean as fine as I can.  A dry bean that is ground works very well in ice cream, and probably lots of other recipes." />
  <row Id="37126" PostHistoryTypeId="25" PostId="17278" RevisionGUID="10651041-beb8-48ba-88b8-c9383a32bafe" CreationDate="2011-08-30T00:27:39.070" Comment="http://twitter.com/#!/StackCooking/status/108335032367718400" />
  <row Id="37127" PostHistoryTypeId="2" PostId="17300" RevisionGUID="fc670dd9-0cbf-47cf-81da-58e10b9688bc" CreationDate="2011-08-30T00:37:04.640" UserId="4535" Text="I have recently gotten into making my own soft drinks, and I would like to attempt making a cola.   I found an online spice retailer that sells Kola Nut and bought some, but I have no real idea how to prepare them for use.   I also don't know how much I should use for a liter or two of soda, but I can figure that out via experimentation if I have to.&#xD;&#xA;&#xD;&#xA;But what should I do with the kola nuts?   Do they need to be ground before I boil them in a simple syrup, or should the pieces just be dropped in as-is?   How much time does it take to extract the flavor from them?" />
  <row Id="37128" PostHistoryTypeId="1" PostId="17300" RevisionGUID="fc670dd9-0cbf-47cf-81da-58e10b9688bc" CreationDate="2011-08-30T00:37:04.640" UserId="4535" Text="How should I prepare kola nuts for creating a soft drink?" />
  <row Id="37129" PostHistoryTypeId="3" PostId="17300" RevisionGUID="fc670dd9-0cbf-47cf-81da-58e10b9688bc" CreationDate="2011-08-30T00:37:04.640" UserId="4535" Text="&lt;drinks&gt;&lt;soda&gt;" />
  <row Id="37130" PostHistoryTypeId="2" PostId="17301" RevisionGUID="112f450f-e5e4-440c-a452-ecd87b9b5672" CreationDate="2011-08-30T01:47:33.703" UserId="6279" Text="[Here is a video with instructions][1]. The principle is pretty simple, make an extract from the nuts and mix with water &amp; sugar to taste and carbonate either with CO2 (for a soda) or by fermenting yeast (for a beer or ale). &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.mahalo.com/how-to-make-cola/" />
  <row Id="37131" PostHistoryTypeId="5" PostId="17300" RevisionGUID="d12c3d9c-159f-4e1f-9da9-857a29f6e191" CreationDate="2011-08-30T01:55:51.670" UserId="4535" Comment="Clarifying my needs" Text="I have recently gotten into making my own soft drinks, and I would like to attempt making a cola.   I found an online spice retailer that sells Kola Nut and bought some, but I have no real idea how to prepare them for use.   I also don't know how much I should use for a liter or two of soda, but I can figure that out via experimentation if I have to.&#xD;&#xA;&#xD;&#xA;But what should I do with the kola nuts?   Do they need to be ground before I boil them in a simple syrup, or should the pieces just be dropped in as-is?   How much time does it take to extract the flavor from them?&#xD;&#xA;&#xD;&#xA;**Edit:**  I have made my own ginger ale using fresh ginger and my own berry soda using a bag of frozen berries, and I am a homebrewer and have a kegging system and a carbonator cap for soda bottles.   I really just want to know if there are special considerations for how to treat kola nuts." />
  <row Id="37132" PostHistoryTypeId="2" PostId="17302" RevisionGUID="87f64031-d7c0-4254-a01b-775e581a090a" CreationDate="2011-08-30T02:02:11.910" UserId="4535" Text="Flick water on the pan.  If it just sits there, it's not hot enough.   If it combines into balls and skates around on the pan, it's either too hot or just right for a wok or blackening something.  If it sizzles and evaporates within a couple of seconds, it should be good for a normal sautee or sweat." />
  <row Id="37133" PostHistoryTypeId="25" PostId="17262" RevisionGUID="b21daa21-bb4a-472d-8b85-ca53933c2dd5" CreationDate="2011-08-30T03:27:40.240" Comment="http://twitter.com/#!/StackCooking/status/108380335061995520" />
  <row Id="37134" PostHistoryTypeId="5" PostId="17288" RevisionGUID="2415d089-3a1b-4a98-845f-2d0ca04dfa9a" CreationDate="2011-08-30T03:41:01.487" UserId="7216" Comment="added 864 characters in body" Text="*** edit ***&#xD;&#xA;&#xD;&#xA;Oh, I see now that you're asking how hot should the pan be _before_ even adding oil. &#xD;&#xA;&#xD;&#xA;Two things to keep in mind...&#xD;&#xA;&#xD;&#xA; 1. You want the pan just hot enough to be certain that all moisture is gone from the&#xD;&#xA;    surface of the pan. Otherwise, the oil could splatter suddenly as it&#xD;&#xA;    gets hotter and the moisture on the pan vaporizes. &#xD;&#xA;&#xD;&#xA; 2. If the pan is already hot, the added oil will almost instantly heat up to the same&#xD;&#xA;    temperature, and you can start the rest of the cooking immediately. If you had added the oil when the pan was cold you would have to wait for&#xD;&#xA;the pan to reach temperature-- and might get distracted and then forget about the pan with the oil in it! :-O&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;Whether or not the pan is &quot;too hot&quot; depends largely on the type of oil (shortening) that you're using and to a lesser extent on what you are cooking. If you just wait long enough that a small sprinkle of water boils away on contact, you'll be OK. If you wait longer, you risk exceeding the smoke point of your shortening.&#xD;&#xA;&#xD;&#xA;Every type of oil has a different smoke point. This is the temperature at which the oil smokes (not surprising!). What that means is that the oil is starting to chemically break down and if you attempt to cook with the oil in that state, your food will have an unpleasant bitter burnt taste. The oil will also become sticky and make it hard to manipulate the food while it cooks in the pan. [Wikipedia on smoke point.][1]&#xD;&#xA;&#xD;&#xA;Extra virgin olive oil (EVOO), for instance, has a lower smoke point than, say, seasame oil. You would never use EVOO to deep-fry fish or stir-fry in super hot wok. &#xD;&#xA;&#xD;&#xA;The usual advice is to heat the oil in the pan until you just see the first faint wisp of smoke. You then add the stuff you are cooking in the pan (and this drops the temperature to below the smoke point). &#xD;&#xA;&#xD;&#xA;The other thing to consider is what temperatures are too hot for what foods. That varies wildly. The only thing I can generalize is that thick items should not be cooked at a very high temperature unless you are caramelizing or searing the exterior and then finishing the cooking in the oven or crock-pot&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Smoke_point" />
  <row Id="37135" PostHistoryTypeId="25" PostId="17275" RevisionGUID="6f5bfdc5-ab8d-4be0-a1a7-62c66ec88068" CreationDate="2011-08-30T06:27:40.483" Comment="http://twitter.com/#!/StackCooking/status/108425634438582272" />
  <row Id="37137" PostHistoryTypeId="5" PostId="16093" RevisionGUID="89ea3552-2a01-4177-955d-eeecb836ba38" CreationDate="2011-08-30T08:26:04.027" UserId="6624" Comment="Updated url" Text="Maybe [CookDiary][1] is to your taste. ;) It does everything you want with the exception of calories calculation (at the moment).&#xD;&#xA;&#xD;&#xA;The program is written by me so ask away if you have any problems.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.yourcookdiary.com" />
  <row Id="37138" PostHistoryTypeId="2" PostId="17303" RevisionGUID="f20eae5e-f330-4068-9ec3-539372c8ec2b" CreationDate="2011-08-30T08:48:05.193" UserId="3688" Text="Here in the UK you can buy sausage meat from butchers. It typically has added ingredients (rusk, fat etc.) which give it that 'sausageyness' when cooked. Regular ground (minced in the UK) pork is just the minced meat." />
  <row Id="37140" PostHistoryTypeId="25" PostId="17277" RevisionGUID="236cf62b-7756-44ed-8aee-f2d17df1027f" CreationDate="2011-08-30T09:27:41.173" Comment="http://twitter.com/#!/StackCooking/status/108470937158041601" />
  <row Id="37141" PostHistoryTypeId="2" PostId="17305" RevisionGUID="c2ec4f14-df63-4687-9995-5725d6a6a50b" CreationDate="2011-08-30T10:38:50.447" UserId="7092" Text="In the book &quot;The Science of Food and Cooking&quot; by Allan G. Cameron, it is mentioned that eggs are acidic, this book also devotes a large section to leavening.  My brother, after experimenting a bit came up with the proportion of 1/4 teaspoon of baking powder to every two eggs.  This works really well for any type of mixed egg, quiches included.  It also seems to work better if the baking soda is added to a small amount of water to dissolve and then mixed into the eggs. " />
  <row Id="37142" PostHistoryTypeId="2" PostId="17306" RevisionGUID="b68ba1c5-8591-4cf6-a49d-0c8eca4ec6ee" CreationDate="2011-08-30T10:56:29.747" UserId="7092" Text="I have had some limited success using a technique borrowed from large steel fabrication and construction, specifically ship building.  In order to 'flatten out' the steel wall and deck plates on a ship, after they are welded into place, they are alternately heated and quenched with water, which has the effect of shrinking the metal, reducing or removing the warps created from the heat of the welding process.&#xD;&#xA;&#xD;&#xA;What I will do with a warped pot or pan is heat it dull red on the stove and apply wet cloths to the warped part(s), if the whole thing is warped, I start in the middle.  Successive treatments do reduce the warping.  Just be careful, and wear leather gloves and a heavy long sleeved shirt, the steam is hot, and will burn you very badly if not careful." />
  <row Id="37143" PostHistoryTypeId="2" PostId="17307" RevisionGUID="920d36a3-781b-43b5-8603-9f7e47b363a3" CreationDate="2011-08-30T11:35:28.430" UserId="900" Text="I adapted a similar recipe by placing the marinade and pork into a foil parcel, and wrapping it up loosely to seal. I left it in the oven for nearly an hour and it came out perfectly moist and tender. Great as an addition to a bbq when you can relax about the exact timings" />
  <row Id="37144" PostHistoryTypeId="2" PostId="17308" RevisionGUID="60a039d6-31b0-4f49-ba6c-7b4fc734e58e" CreationDate="2011-08-30T11:41:55.937" UserId="900" Text="We use standard wooden spoons, but they soon pick up stains from the various dishes. What are the pros and cons of the various woods, e.g. olive, Cilio Toscana Olivewood, beechwood, maple, bamboo, etc. Is there a 'best', or is it just a matter of style" />
  <row Id="37145" PostHistoryTypeId="1" PostId="17308" RevisionGUID="60a039d6-31b0-4f49-ba6c-7b4fc734e58e" CreationDate="2011-08-30T11:41:55.937" UserId="900" Text="What is the best material for a cooking spoon" />
  <row Id="37146" PostHistoryTypeId="3" PostId="17308" RevisionGUID="60a039d6-31b0-4f49-ba6c-7b4fc734e58e" CreationDate="2011-08-30T11:41:55.937" UserId="900" Text="&lt;equipment&gt;" />
  <row Id="37147" PostHistoryTypeId="2" PostId="17309" RevisionGUID="0757bddc-b965-431f-91b5-51459c8e789b" CreationDate="2011-08-30T12:19:59.967" UserId="7060" Text="It's hard to say what is going to be ABSOLUTELY sure here, but I'd look for ones that have a different color from the rest in the container- if it's been overroasted, for example, you might want to avoid it.  Otherwise, I guess going by smell might be your best bet- if it has a more oily or rancid smell, you'd want to avoid it.  Look at your batch of nuts, and taste one or two of each dominant color shade/shape, and find like ones is my best suggestion." />
  <row Id="37148" PostHistoryTypeId="2" PostId="17310" RevisionGUID="4badf6df-ed03-4709-be36-9ae8e662fdc8" CreationDate="2011-08-30T12:25:10.430" UserId="7060" Text="I think you might get better results if you post this question here: http://fitness.stackexchange.com/, since the fitness and nutrition site is more focused on questions of this type, rather than the &quot;cooking&quot; site.  (Perhaps I have a personal bias about &quot;cooking&quot; involving technique over ingredient nutrition analysis)" />
  <row Id="37149" PostHistoryTypeId="25" PostId="17308" RevisionGUID="d3ee13e8-ad8a-43d2-bc28-2149c885a1f5" CreationDate="2011-08-30T12:27:42.667" Comment="http://twitter.com/#!/StackCooking/status/108516240854761472" />
  <row Id="37150" PostHistoryTypeId="2" PostId="17311" RevisionGUID="514e180e-1466-4bc5-b59d-513e42735b57" CreationDate="2011-08-30T13:16:57.190" UserId="7092" Text="I think it is just a matter of style.  I prefer the bamboo to all others for the fact that the grain and the resilience of the bamboo pretty much guarantees that the edges won't break off due to water expansion and the accompanying drying contraction after years of use.  In wooden utensils, the grain direction is a weak point, which will crack and eventually fail more often than bamboo, which isn't a wood at all (bamboo is classed with grasses).&#xD;&#xA;&#xD;&#xA;For high temperature cooking though, such as making roux or other cooking which expose the spoon to high heat for extended periods, use stainless steel.&#xD;&#xA;&#xD;&#xA;Found this out the hard way several decades ago:&#xD;&#xA;&#xD;&#xA;Used my favorite bamboo spoon (which I still have) to make a roux for an Irish stew.  The stew was beautiful, smelled wonderful and tasted extremely bitter.  The cause was that the bamboo charred at the end of the spoon as I scraped and stirred the roux, the charred bamboo became incorporated in the roux, and rendered it inedible.  As I recall, the dog even turned it down after a couple of laps." />
  <row Id="37151" PostHistoryTypeId="5" PostId="17247" RevisionGUID="a6a2bcc8-42cb-41c7-a686-e204076c1d80" CreationDate="2011-08-30T13:26:39.923" UserId="15" Comment="formatting" Text="I would imagine the problem could be with the bartending and not the recipe; there is an art to sliding a lighter liquid under a heavier one, or even to layering the lighter one on top. &#xD;&#xA;&#xD;&#xA;Also, there are different variants to the so-called duck fart that may result in why it appears your drinks are coming out wrong. Perhaps the recipe for kahlua is not &quot;wrong&quot; exactly, but that the recipe for the cocktail is not what you think it is?" />
  <row Id="37152" PostHistoryTypeId="2" PostId="17312" RevisionGUID="9643052a-0a66-4641-8e11-b55a0b71cb5c" CreationDate="2011-08-30T13:35:22.787" UserId="15" Text="Most sites that list cooking competitions are unfortunately holed up in one groups' pages and not easily searched.&#xD;&#xA;&#xD;&#xA;I am looking for a site that indexes cooking competitions across various formats (i.e. chili, bbq, chowder, *whatever*), can provide event information, filter geographically and by event type.&#xD;&#xA;&#xD;&#xA;A great site would index the events themselves as its sole function, but might also provide guidance/community elements.&#xD;&#xA;&#xD;&#xA;What sites are currently out there that fit this bill?" />
  <row Id="37153" PostHistoryTypeId="1" PostId="17312" RevisionGUID="9643052a-0a66-4641-8e11-b55a0b71cb5c" CreationDate="2011-08-30T13:35:22.787" UserId="15" Text="Is there a web site indexing cooking competitions, or an effective aggregator?" />
  <row Id="37154" PostHistoryTypeId="3" PostId="17312" RevisionGUID="9643052a-0a66-4641-8e11-b55a0b71cb5c" CreationDate="2011-08-30T13:35:22.787" UserId="15" Text="&lt;websites&gt;" />
  <row Id="37155" PostHistoryTypeId="5" PostId="17298" RevisionGUID="5e853d6c-dd5e-4db0-9e1c-ddc5116be51b" CreationDate="2011-08-30T13:56:26.310" UserId="7165" Comment="added 46 characters in body" Text="Questions about cookware made out of cast iron" />
  <row Id="37156" PostHistoryTypeId="24" PostId="17298" RevisionGUID="5e853d6c-dd5e-4db0-9e1c-ddc5116be51b" CreationDate="2011-08-30T13:56:26.310" Comment="Proposed by 7165 approved by 60 edit id of 314" />
  <row Id="37157" PostHistoryTypeId="5" PostId="17301" RevisionGUID="ee6fddeb-3d71-4a82-ab08-f72dc52cc21a" CreationDate="2011-08-30T14:20:34.930" UserId="6279" Comment="added 219 characters in body" Text="[Here is a video with instructions][1]. The principle is pretty simple, make an extract from the nuts and mix with water &amp; sugar to taste and carbonate either with CO2 (for a soda) or by fermenting yeast (for a beer or ale). &#xD;&#xA;&#xD;&#xA;[Edit] If you treat the kola nuts the same as you would ginger root in order to create your extract you will get where you want to be. A little trial-and-error may be required do discern the preferred concentration.  &#xD;&#xA;&#xD;&#xA;  [1]: http://www.mahalo.com/how-to-make-cola/" />
  <row Id="37158" PostHistoryTypeId="2" PostId="17313" RevisionGUID="57127201-0f56-4461-964b-0370721cb6cd" CreationDate="2011-08-30T14:27:45.607" UserId="1393" Text="Personally, I've switched almost entirely to [heat resistant silicone][1] for all types of stirring and scraping spoons. They don't stain, they are fine up to quite high temperatures, they clean up easily and can go in the dishwasher. It is true that they don't feel quite so nice as a good wooden spoon, but the convenience is outstanding. (On the other hand, I stick with metal for the type of spatula one uses to flip a fritter, because silicone can't have a thin enough leading edge, it is too flexible.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/dp/B0006IVYN8/?tag=poeticlicen07-20" />
  <row Id="37159" PostHistoryTypeId="25" PostId="17285" RevisionGUID="3b1188a8-75ef-45a8-9474-28e33bb5e90c" CreationDate="2011-08-30T15:27:43.917" Comment="http://twitter.com/#!/StackCooking/status/108561544924774401" />
  <row Id="37160" PostHistoryTypeId="2" PostId="17314" RevisionGUID="525ce482-5e07-4209-9516-9ffab9ea7f6c" CreationDate="2011-08-30T15:44:35.920" UserId="6320" Text="Why bother paying for instruction or books. The best way to learn is watching a video and practicing.&#xD;&#xA;&#xD;&#xA;**Youtube**&#xD;&#xA;&#xD;&#xA;Youtube has a great wealth of videos on knife skills. I'm more a visual learner. I like to see a video. A book are not going to help me squat. &#xD;&#xA;&#xD;&#xA;* [Knife Skills: Julliene with Ann Burrell][1]&#xD;&#xA;* [Knife Skills: Chiffonade with Ann Burrell][2]&#xD;&#xA;* [Knife SKills: Slicing with Ann Burelle and Beau][3]&#xD;&#xA;* [Knife Skills: Bias Cuts with Ann Burrelle and Beau][4]&#xD;&#xA;* [Sharpening a knife with Gordon Ramsey][5]&#xD;&#xA;&#xD;&#xA;**Chowhound**&#xD;&#xA;&#xD;&#xA;Chowhound has a great wealth of knife skill videos. &#xD;&#xA;&#xD;&#xA;* [How to make a chiffonade cut][6]&#xD;&#xA;* [How to chop][7] &#xD;&#xA;* [How to dice][8] &#xD;&#xA;* [How to hone a knife][9]&#xD;&#xA;* [Roll Cuts][10]&#xD;&#xA;* [Know your Knife Cuts][11] &#xD;&#xA;* [How to make julienne and batonnet cuts][12]&#xD;&#xA;* [How to cut with a chef's knife][13]: &#xD;&#xA;* [5 Simply knife safety tips][14]&#xD;&#xA;* [How to hold a knife][15] &#xD;&#xA;* [Not totally related but - Should i buy a knife set][16]&#xD;&#xA;* [Knife Skills troubleshooting][17]&#xD;&#xA;* [How to make a bias cut][18]&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.youtube.com/watch?v=uYjsTxbvv8g&#xD;&#xA;  [2]: http://www.youtube.com/watch?v=6h0zUKHIoQ8&amp;feature=relmfu&#xD;&#xA;  [3]: http://www.youtube.com/watch?v=sXjs8gaJG7E&amp;feature=relmfu&#xD;&#xA;  [4]: http://www.youtube.com/watch?v=kcYX_YPuOVI&amp;feature=relmfu&#xD;&#xA;  [5]: http://www.youtube.com/watch?v=syvvxx3eGpI&#xD;&#xA;  [6]: http://www.chow.com/videos#!/show/all/55401/knife-skills-how-to-make-a-chiffonade-cut&#xD;&#xA;  [7]: http://www.chow.com/videos#!/show/all/55399/knife-skills-how-to-chop&#xD;&#xA;  [8]: http://www.chow.com/videos#!/show/all/55404/knife-skills-how-to-dice&#xD;&#xA;  [9]: http://www.chow.com/videos#!/show/all/55301/how-to-hone-a-knife&#xD;&#xA;  [10]: http://www.chow.com/videos#!/show/all/55402/knife-skills-how-to-make-a-roll-cut&#xD;&#xA;  [11]: http://www.chow.com/videos#!/show/all/54044/know-your-knife-cuts&#xD;&#xA;  [12]: http://www.chow.com/videos#!/show/all/55405/knife-skills-how-to-make-julienne-and-batonnet-cuts&#xD;&#xA;  [13]: http://www.chow.com/videos#!/show/chow-tips/82336/how-to-cut-with-a-chefs-knife&#xD;&#xA;  [14]: http://www.chow.com/videos#!/show/chow-tips/82328/5-simple-knife-safety-tips&#xD;&#xA;  [15]: http://www.chow.com/videos#!/show/chow-tips/82069/how-to-hold-a-knife&#xD;&#xA;  [16]: http://www.chow.com/videos#!/show/chow-tips/82332/should-i-buy-a-knife-set&#xD;&#xA;  [17]: http://www.chow.com/videos#!/show/all/55406/knife-skills-troubleshooting&#xD;&#xA;  [18]: http://www.chow.com/videos#!/show/all/55403/knife-skills-how-to-make-a-bias-cut" />
  <row Id="37161" PostHistoryTypeId="16" PostId="17314" RevisionGUID="3f3d5f7f-671c-4c10-9c39-e8cf66aa3f01" CreationDate="2011-08-30T15:44:35.920" UserId="6320" />
  <row Id="37162" PostHistoryTypeId="2" PostId="17315" RevisionGUID="13cbfdf5-e3a8-40fb-83a7-0c72042bb58d" CreationDate="2011-08-30T15:52:31.210" UserId="222" Text="There are several cola recipes on [this site][1].&#xD;&#xA;Recipe 2.6 references a kola extract recipe from the following book: Food Flavourings, by Joseph Merory, AVI Publishing Company, 1960.&#xD;&#xA;&#xD;&#xA;I'd assume that the kola nuts are added as in pieces, similar to how they are consumed - Kola nuts are consumed by breaking them open and into pieces.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://sparror.cubecinema.com/cube/cola/chemistry/cola2.htm#26" />
  <row Id="37165" PostHistoryTypeId="2" PostId="17317" RevisionGUID="b93f9f35-af99-49ad-a765-6de376c3fa9e" CreationDate="2011-08-30T16:17:35.600" UserId="7245" Text="I just got a squash from a coworker (he grows it) and it occurs to me that my wife likes to use fresh vegetables for making our own baby food. It also occurs to me that she's out of town for the next two weeks.&#xD;&#xA;&#xD;&#xA;What options do I have to preserve this squash in such a manner that she can make baby food when she gets back? If it can sit on the counter for three weeks and be just fine, that works for me. Otherwise, what can I do to cook it that won't render it unusable for baby food? I don't really know what goes into baby food other than I think she steams the veggies so they're soft for our baby.&#xD;&#xA;&#xD;&#xA;" />
  <row Id="37166" PostHistoryTypeId="1" PostId="17317" RevisionGUID="b93f9f35-af99-49ad-a765-6de376c3fa9e" CreationDate="2011-08-30T16:17:35.600" UserId="7245" Text="How to preserve squash" />
  <row Id="37167" PostHistoryTypeId="3" PostId="17317" RevisionGUID="b93f9f35-af99-49ad-a765-6de376c3fa9e" CreationDate="2011-08-30T16:17:35.600" UserId="7245" Text="&lt;squash&gt;" />
  <row Id="37168" PostHistoryTypeId="2" PostId="17318" RevisionGUID="216919bb-db8b-48a5-bb1b-f9545e96239d" CreationDate="2011-08-30T16:22:23.283" UserId="4674" Text="I asked this question over at http://fitness.stackexchange.com/questions/3558/nutrient-replacement-for-celery, but have been told that that is not the correct site to ask questions about health, fitness, and nutrition...  Kind of confusing.  Anyhow:&#xD;&#xA;&#xD;&#xA;I want to start drinking a &quot;green drink&quot; as part of my healthy life style. The green drink I have chosen is this:&#xD;&#xA;&#xD;&#xA;    2 celery sticks&#xD;&#xA;    1 cucumber (large)&#xD;&#xA;    2 large handfuls of spinach leaves&#xD;&#xA;    1 large handful of lettuce (dark)&#xD;&#xA;    1/2 freshly squeezed lemon&#xD;&#xA;&#xD;&#xA;The problem I have with this are the celery sticks. I don't like the &quot;aroma&quot; of celery. So was wondering if anyone knows of a good replacement which I can used instead of the celery sticks? The replacement should have similar nutritional values to celery.&#xD;&#xA;&#xD;&#xA;The best replacement I have come up with is 2 tomatos." />
  <row Id="37169" PostHistoryTypeId="1" PostId="17318" RevisionGUID="216919bb-db8b-48a5-bb1b-f9545e96239d" CreationDate="2011-08-30T16:22:23.283" UserId="4674" Text="Nutrient replacement for celery?" />
  <row Id="37170" PostHistoryTypeId="3" PostId="17318" RevisionGUID="216919bb-db8b-48a5-bb1b-f9545e96239d" CreationDate="2011-08-30T16:22:23.283" UserId="4674" Text="&lt;nutrition&gt;&lt;health&gt;" />
  <row Id="37171" PostHistoryTypeId="2" PostId="17319" RevisionGUID="09a41e10-5da7-446a-b012-38d8993dbf71" CreationDate="2011-08-30T16:52:14.863" UserId="6973" Text="Recently I've been making salads that are made of tomatoes, onion, chilli, coriander, salt and lemon. Then, I eat them with bread. I have no idea where this recipe is coming from. Any suggestions to make recipes with these ingredients?" />
  <row Id="37172" PostHistoryTypeId="1" PostId="17319" RevisionGUID="09a41e10-5da7-446a-b012-38d8993dbf71" CreationDate="2011-08-30T16:52:14.863" UserId="6973" Text="Salads that are made of tomatoes, onion, chilli, corianderm salf and lemon?" />
  <row Id="37173" PostHistoryTypeId="3" PostId="17319" RevisionGUID="09a41e10-5da7-446a-b012-38d8993dbf71" CreationDate="2011-08-30T16:52:14.863" UserId="6973" Text="&lt;recipe&gt;&lt;salad&gt;" />
  <row Id="37174" PostHistoryTypeId="4" PostId="17319" RevisionGUID="9e956d1e-befb-4dd0-8824-c159ef6cec6f" CreationDate="2011-08-30T16:59:11.690" UserId="6973" Comment="edited title" Text="Salads that are made of tomatoes, onion, chilli, coriander, salt and lemon?" />
  <row Id="37175" PostHistoryTypeId="2" PostId="17320" RevisionGUID="7d2ee1a5-8711-46ff-900c-65cbede2f7be" CreationDate="2011-08-30T17:44:21.043" UserId="1816" Text="Iceburg Lettuce, as it is also very low in vitamins and minerals like celery and has a good crunch.  According to the USDA's &quot;MyPlate&quot;, 1 cup of iceburg is 1/2 serving vegetables, and 1 stalk of celery is 1/2 serving vegetables, so to get equivalent nutritional value for 2 stalks would take 2 cups shredded.&#xD;&#xA;&#xD;&#xA;You could add more vitamins and minerals by replacing the celery with something more nutrient dense." />
  <row Id="37179" PostHistoryTypeId="2" PostId="17321" RevisionGUID="f91080bb-614e-4a79-b5ba-8ea9a4975422" CreationDate="2011-08-30T18:15:20.807" UserId="2826" Text="I recently made some pesto from scratch and my end result, while delicious, was overpowered by a strong garlic flavor.  And not entirely in a good way.  I'm talking about that sharp, spicy flavor that garlic sometimes imparts.&#xD;&#xA;&#xD;&#xA;I would have added more basil if I had it on hand, but I used all of my stash in the first go-round.&#xD;&#xA;&#xD;&#xA;What else could I add to lessen the flavor?  Is there a general purpose ingredient for this situation?&#xD;&#xA;" />
  <row Id="37180" PostHistoryTypeId="1" PostId="17321" RevisionGUID="f91080bb-614e-4a79-b5ba-8ea9a4975422" CreationDate="2011-08-30T18:15:20.807" UserId="2826" Text="How to neutralize strong garlic flavor?" />
  <row Id="37181" PostHistoryTypeId="3" PostId="17321" RevisionGUID="f91080bb-614e-4a79-b5ba-8ea9a4975422" CreationDate="2011-08-30T18:15:20.807" UserId="2826" Text="&lt;garlic&gt;&lt;basil&gt;" />
  <row Id="37182" PostHistoryTypeId="2" PostId="17322" RevisionGUID="77e9c0a9-fcc7-4af2-9f39-99aa7542dbcf" CreationDate="2011-08-30T18:20:29.647" UserId="6345" Text="So, you're making a *[pico de gallo][1]* salad?  &#xD;&#xA;&#xD;&#xA;Throw some fresh garlic and fresh lime juice in there.  It's delicious and will [prevent salmonella poisoning][2], which is surprisingly common with uncooked salsas.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Pico_de_gallo&#xD;&#xA;  [2]: http://www.ncbi.nlm.nih.gov/pubmed/20202327" />
  <row Id="37183" PostHistoryTypeId="2" PostId="17323" RevisionGUID="b3ace186-1241-40f6-9875-fb2f27b011b1" CreationDate="2011-08-30T18:20:57.180" UserId="15" Text="I would recommend beginning by looking at similar recipes for salads; tabbouleh comes to mind right off the bat, as well as Israeli salad. Look into the making of these, their ingredients, and their application.&#xD;&#xA;&#xD;&#xA;In some cases, they might be enjoyed straight, on pita, or with another particularly complementary side. No matter what yours tastes like, pairing your salad with a better transport (than the bread), or a side would be my next step.&#xD;&#xA;&#xD;&#xA;Next, try to polish what you're making and why. Try substituting the coriander for cumin, or fennel, or whatever to see what happens. Treat your current recipe like an hypothesis. Experiment." />
  <row Id="37184" PostHistoryTypeId="2" PostId="17324" RevisionGUID="ced15020-f679-4c78-a2c9-155c4495d409" CreationDate="2011-08-30T18:36:49.217" UserId="7229" Text="Do I always need to peel the avocado or I can just chop it ?&#xD;&#xA;&#xD;&#xA;This is some additional text to meet the stackexchange.com standards." />
  <row Id="37185" PostHistoryTypeId="1" PostId="17324" RevisionGUID="ced15020-f679-4c78-a2c9-155c4495d409" CreationDate="2011-08-30T18:36:49.217" UserId="7229" Text="Do I always need to peel the avocado or I can just chop it?" />
  <row Id="37186" PostHistoryTypeId="3" PostId="17324" RevisionGUID="ced15020-f679-4c78-a2c9-155c4495d409" CreationDate="2011-08-30T18:36:49.217" UserId="7229" Text="&lt;avocados&gt;" />
  <row Id="37187" PostHistoryTypeId="2" PostId="17325" RevisionGUID="3eb8577a-abb2-4eb5-b107-a75f1b4d9319" CreationDate="2011-08-30T18:47:29.350" UserId="47" Text="I certainly wouldn't want to be chewing through avocado skin.  Unless you plan on throwing it in a blender and liquifying it, it'd be pretty nasty." />
  <row Id="37188" PostHistoryTypeId="2" PostId="17326" RevisionGUID="0da35c77-e514-47fa-930c-f133a07e84e8" CreationDate="2011-08-30T18:51:32.423" UserId="6345" Text="Pasteurization or freezing should cut the spiciness of garlic somewhat, since they reduce the flavor of whole cloves.  Pesto generally freezes well, so give that a shot first.  Heating the pesto briefly to a high temperature may affect the flavor, but will reduce garlic's role.  The shorter the period at heat is, the less it'll affect non-garlic flavors." />
  <row Id="37189" PostHistoryTypeId="2" PostId="17327" RevisionGUID="d5fdc673-5d94-4323-9315-d7bdefb3496f" CreationDate="2011-08-30T18:52:44.493" UserId="47" Text="What type of squash?  Winter squashes will certainly sit on the counter for several weeks, as long as it stays fairly cool and dry.  " />
  <row Id="37190" PostHistoryTypeId="2" PostId="17328" RevisionGUID="26842026-9e04-4438-8ff3-426a8d3d479a" CreationDate="2011-08-30T18:59:02.573" UserId="231" Text="A common way to take out the &quot;bite&quot; of raw garlic is to roast it first. Chop off the top of the unpeeled head, drizzle in olive oil, sprinkle some salt, wrap in tin foil and pop in the oven. [More details and pictures covered here][1] [and here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://steamykitchen.com/12025-roasted-garlic-mashed-potatoes.html&#xD;&#xA;  [2]: http://simplyrecipes.com/recipes/roasted_garlic/&#xD;&#xA;&#xD;&#xA;A quick search for roasted garlic pesto came up with a bunch of recipes as well. I've used this trick with numerous recipes when I want lots of garlic, but want to take out the bite (from salsas, to guacamole, to just a straight garlic spread for bread)." />
  <row Id="37191" PostHistoryTypeId="2" PostId="17329" RevisionGUID="b408dff2-3a04-4d1d-ab62-0390b2692c3f" CreationDate="2011-08-30T19:04:51.147" UserId="5600" Text="Some varieties of avocado do have edible skin (*e.g.*, &quot;[topa topa][1]&quot;), however, such varieties are rarely cultivated since they are extremely perishable.  The vast majority of avocados that are marketed in the USA have skins that are too thick for consumption.  If you are in doubt, just cut off a small piece of the skin and chew it.  If it feels like you're chewing leather, chances are you'll have to peel it.  Eating the skin is harmless [unless you're a domestic animal][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.crfg.org/pubs/ff/avocado.html&#xD;&#xA;  [2]: http://en.wikipedia.org/wiki/Persin" />
  <row Id="37192" PostHistoryTypeId="2" PostId="17330" RevisionGUID="61893e23-a776-40f1-bd8e-f09bf61c5569" CreationDate="2011-08-30T19:10:16.923" UserId="231" Text="If it's a summer squash you could maybe try freezing it? Since it's being turned into baby food anyway, preserving crisp, freshness isn't high on the list of priorities?&#xD;&#xA;&#xD;&#xA;Disclaimer: I have no experience freezing summer squashes, but a quick google came up with this and it seems to make sense: [http://www.pickyourown.org/freezing_summer_squash.htm][1]&#xD;&#xA;&#xD;&#xA;A further search reminded me that Alton Brown covers [freezing stuff in an episode of Good Eats][2]. He explains why the above blanching method works for many vegetables.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.pickyourown.org/freezing_summer_squash.htm&#xD;&#xA;  [2]: http://www.goodeatsfanpage.com/season12/freezer/frozen_cache_tran.htm" />
  <row Id="37193" PostHistoryTypeId="2" PostId="17331" RevisionGUID="f16c9abd-7b06-4e0a-ae8d-292a9f9c8a95" CreationDate="2011-08-30T19:24:31.550" UserId="5600" Text="You could try getting some [Irish Poitín](http://www.irish-poteen.com/consumer/ip_italy/cons_range.html), which is 180 proof, however, I don't know if it's legally sold in the UK.  It is carried in the duty free stores in Heathrow and on the ferries to Ireland, though.&#xD;&#xA;&#xD;&#xA;You can get laboratory grade, additive-less grain alcohol from [here](http://www.laserchrom.co.uk/solve.htm), however, it's £27.98/L + duty (and I think the minimum order is for 2.5L).  I don't know if I'd trust something that wasn't explicitly listed as &quot;food grade&quot;, though." />
  <row Id="37194" PostHistoryTypeId="2" PostId="17332" RevisionGUID="e96bb5d2-c9fa-48d9-9509-62d2f2a81a04" CreationDate="2011-08-30T19:32:37.130" UserId="7229" Text="Can I cook brussels sprouts in a pan with olive oil or butter ?&#xD;&#xA;&#xD;&#xA;I bought them in a plastic bag, should I chop them, or can I just wash and put them in the pan ?&#xD;&#xA;&#xD;&#xA;thanks" />
  <row Id="37195" PostHistoryTypeId="1" PostId="17332" RevisionGUID="e96bb5d2-c9fa-48d9-9509-62d2f2a81a04" CreationDate="2011-08-30T19:32:37.130" UserId="7229" Text="Cooking sprouts in a pan ?" />
  <row Id="37196" PostHistoryTypeId="3" PostId="17332" RevisionGUID="e96bb5d2-c9fa-48d9-9509-62d2f2a81a04" CreationDate="2011-08-30T19:32:37.130" UserId="7229" Text="&lt;brussels-sprouts&gt;" />
  <row Id="37197" PostHistoryTypeId="2" PostId="17333" RevisionGUID="5cec9e7e-a1af-4d82-b278-bea8044c48ec" CreationDate="2011-08-30T19:49:37.967" UserId="7250" Text="Last time I made chicken tartare the result was not very good. I think it was the spices. I want to try it again but cant find any good recipes out there. Any tips?" />
  <row Id="37198" PostHistoryTypeId="1" PostId="17333" RevisionGUID="5cec9e7e-a1af-4d82-b278-bea8044c48ec" CreationDate="2011-08-30T19:49:37.967" UserId="7250" Text="How to cook chicken tartare?" />
  <row Id="37199" PostHistoryTypeId="3" PostId="17333" RevisionGUID="5cec9e7e-a1af-4d82-b278-bea8044c48ec" CreationDate="2011-08-30T19:49:37.967" UserId="7250" Text="&lt;food-safety&gt;&lt;chicken&gt;&lt;raw&gt;" />
  <row Id="37204" PostHistoryTypeId="2" PostId="17335" RevisionGUID="efc8c3c3-d59e-4057-a556-945d8ea00e47" CreationDate="2011-08-30T20:06:17.113" UserId="7092" Text="Believe you would be best staying with cast iron, there are machinable cast irons available, found this article, which, while looked at from a production standpoint, gives out standard sizes and verifies machineability:&#xD;&#xA;&#xD;&#xA;http://www.productionmachining.com/articles/a-look-at-today39s-cast-iron&#xD;&#xA;&#xD;&#xA;In your question there is nothing said about the heat source you intend to use. Believe your implied intentions are to use electric elements.&#xD;&#xA;&#xD;&#xA;There isn't any reason not to use mild steel, although as a more finely refined product, it is probably more likely to corrode and pit.&#xD;&#xA;&#xD;&#xA;Aluminum would not be my first or second choice for a number of reasons:&#xD;&#xA;&#xD;&#xA;The coefficient of expansion is more than double for aluminum (6e-6/13e-6 inches/degree F), leading to the belief that warping would be more likely in the lighter aluminum.&#xD;&#xA;&#xD;&#xA;The specific heat ratio of iron to aluminum is .11/.21 (Btu/lb F)&#xD;&#xA;(kcal/kg C), water being 1.0.  This measure indicates the amount heat it takes to raise the temperature, iron being almost half for aluminum.&#xD;&#xA;&#xD;&#xA;Iron doesn't fair well against aluminum in conduction where the ratio is 8/25, meaning aluminum transfers heat 3 times faster than iron.&#xD;&#xA;&#xD;&#xA;I just don't like aluminum, maybe this goes back to the days when we used to make hydrogen balloons by dropping pellets of aluminum foil into a coke bottle with lye and water in it an putting a balloon over the bottle to fill it with gas.  There are lots of examples of strong detergents really messing up aluminum cookware.  I ruined a motorcycle blackout light I found in a dump one time by immersing it in an industrial lye solution.  Another reason I don't like aluminum can be found at this link:&#xD;&#xA;&#xD;&#xA;http://alzheimers.org.uk/site/scripts/documents_info.php?documentID=99&#xD;&#xA;&#xD;&#xA;Inconclusive doesn't mean safe.  I don't own or use any aluminum products which pertain to cooking or consuming food.&#xD;&#xA;&#xD;&#xA;There are other non ferrous metallic materials such as copper, ceramic is probably not such a good idea, gold might work for the person who had everything, silver would probably tarnish and need to be polished now and then.&#xD;&#xA;&#xD;&#xA;Hope this helps." />
  <row Id="37205" PostHistoryTypeId="2" PostId="17336" RevisionGUID="3ae602e6-68a3-45b3-9cfc-5e199155052a" CreationDate="2011-08-30T20:10:54.197" UserId="7251" Text="Botulism forms a spore. Think of the spore like a walnut shell that protects the organism inside. It has been shown to protect the organism from heat and cold. Did you know scientists store live botulism in liquid nitrogen? It is one tough bug. Botulism is anarobic. This means oxygen is an enemy. It goes into spore form when in the presence of oxygen to survive in a domant state.Dried Garlic. Adding oil will provide the anarobic invironment it needs to live. Adding oil to dried garlic will give the botulism what it needs to muliply. It will continue to muliply even in your refridgerator. Most people associate botulism with mayonaise but food science has improved our store bought mayo by lowering the PH to below 4.6. Low ph helps controll botulism. Water content allso controlls growth. The drier the better. Home made garlic in oil should be treated as a potentially hazardous food in regards to time as a controll. 4 hours and it should be tossed. " />
  <row Id="37207" PostHistoryTypeId="5" PostId="17328" RevisionGUID="8e170d7d-a8e2-4e0f-809c-41a1fe93eb12" CreationDate="2011-08-30T20:30:08.917" UserId="231" Comment="added 31 characters in body" Text="For the next time you make it, a common way to take out the &quot;bite&quot; of raw garlic is to roast it first. Chop off the top of the unpeeled head, drizzle in olive oil, sprinkle some salt, wrap in tin foil and pop in the oven. [More details and pictures covered here][1] [and here][2].&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://steamykitchen.com/12025-roasted-garlic-mashed-potatoes.html&#xD;&#xA;  [2]: http://simplyrecipes.com/recipes/roasted_garlic/&#xD;&#xA;&#xD;&#xA;A quick search for roasted garlic pesto came up with a bunch of recipes as well. I've used this trick with numerous recipes when I want lots of garlic, but want to take out the bite (from salsas, to guacamole, to just a straight garlic spread for bread)." />
  <row Id="37208" PostHistoryTypeId="2" PostId="17337" RevisionGUID="8bb3e432-c31c-432d-808f-c1a4871da0f6" CreationDate="2011-08-30T20:32:55.080" UserId="7252" Text="You can just throw them in like you would esparragus ... they will be a bit crispy ... ideal!" />
  <row Id="37209" PostHistoryTypeId="2" PostId="17338" RevisionGUID="3a8d972a-eed9-475c-a9ee-cacc5835d33f" CreationDate="2011-08-30T20:46:56.550" UserId="7252" Text="To make it less &quot;garliky&quot; you can add more pine nuts (finely chopped), this doesn't change it's flavor and makes it more crunchy.  If you are out of them, add more freshly grated parmesan cheese (again, do not process).&#xD;&#xA;Real italian pesto is not processed.  All ingredients are hand chopped (use a very sharp blade for basil so it won't turn black!).  The idea is to distinguish the different textures of all the ingredients (it's not supposed to be a paste like we usually see it!)." />
  <row Id="37210" PostHistoryTypeId="2" PostId="17339" RevisionGUID="d674fbd0-ca41-44f9-985d-bd0eca61164c" CreationDate="2011-08-30T20:54:53.470" UserId="67" Text="You can, but the surface-to-mass ratio means that the outer layers will overcook well before the inside is cooked, so unless you're interested in that texture, your two main options are:&#xD;&#xA;&#xD;&#xA;1. Steam them (add some liquid, then put a lid on it)&#xD;&#xA;2. Cut them smaller.  (halve or quarter before you saute)&#xD;&#xA;&#xD;&#xA;I tend to halve smaller ones, and quarter larger ones, cutting through the stem each time so they don't fall completely apart while cooking (after trimming a little off the stem if it's showing signs of drying out).  Then saute 'til the outside has browned a little bit, and hit with salt and whatever spices (or bacon ... dice up some bacon and render the fat while you cut up the sprouts, then use the fat for cooking the sprouts)" />
  <row Id="37211" PostHistoryTypeId="2" PostId="17340" RevisionGUID="a404847c-6d73-49e0-920e-0b736befb58a" CreationDate="2011-08-30T21:02:28.053" UserId="6791" Text="I had this exact same problem when I first made homemade mojo... It would snap your head back when it was fresh! I had made it a day early for a party the next day and by the time the party came along, it was perfect!  &#xD;&#xA;&#xD;&#xA;Could you try this and let all the flavors marinate for a day or two before serving?" />
  <row Id="37212" PostHistoryTypeId="2" PostId="17341" RevisionGUID="6604d0a0-b119-4ff2-abfe-92fa16ce8a03" CreationDate="2011-08-30T21:15:00.287" UserId="5646" Text="I just get relatively inexpensive wood spoons (maple, most of the time). When they get too chewed up, scorched, and stained, I replace them. Even with rough use, including the odd accidentally setting it down too close to a burner and charring the edges a bit, they last me several years.&#xD;&#xA;&#xD;&#xA;I have one solid wooden straight-edged flat paddle that I bought my first year living off-campus in college, and it survived several years of being used by me and my roommates, followed by a few in my own kitchen. It shows no signs of failing yet. I think it is an Oxo model of some sort, very thick, heavy wood. The thinner, cheaper spoons haven't faired nearly as well.&#xD;&#xA;&#xD;&#xA;Plastic spoons have never lasted as long as wood for me. I do have one fully-encased silicone spatula that I use quite a bit, but the edge isn't stiff enough to scrape up fond. I use it for gently folding stuff, and stirring delicate foods like custards and scrambled eggs, as well as for pushing back the edges of omlettes. I also have an Oxo plastic perforated spoon because it's just the right shape and has holes just the right size for everything I use a perforated spoon for.&#xD;&#xA;&#xD;&#xA;My ladles are both metal, but other than them I don't use metal spoons for cooking much. I just don't like the sound they make when scraping against the bottom of my pans. Doesn't seem to hurt anything, it just bothers me like nails on a chalkboard. I do use metal spatulas; I have one very thin, gently-curved slotted spatula that's great for getting under fish and other delicate proteins, and a much thicker, heavy rectangular spatula that's great for less delicate jobs." />
  <row Id="37213" PostHistoryTypeId="2" PostId="17342" RevisionGUID="42ac310b-9405-49b4-aff6-e76f62b19a2b" CreationDate="2011-08-30T21:19:47.350" UserId="7252" Text="Tomato is what gives your salad somewhat of a sweet touch.  Try replacing tomatoe for another sweet/sour fruit (mango is ideal for example)." />
  <row Id="37214" PostHistoryTypeId="25" PostId="17312" RevisionGUID="371b3d7b-f6ff-40c4-aa02-390a9eb2f6be" CreationDate="2011-08-30T21:27:44.663" Comment="http://twitter.com/#!/StackCooking/status/108652145506652161" />
  <row Id="37215" PostHistoryTypeId="5" PostId="17320" RevisionGUID="be7b030a-3e52-4999-a5ba-104cac65edb8" CreationDate="2011-08-30T21:41:19.463" UserId="1672" Comment="edited body" Text="Iceberg Lettuce, as it is also very low in vitamins and minerals like celery and has a good crunch.  According to the USDA's &quot;MyPlate&quot;, 1 cup of iceberg is 1/2 serving vegetables, and 1 stalk of celery is 1/2 serving vegetables, so to get equivalent nutritional value for 2 stalks would take 2 cups shredded.&#xD;&#xA;&#xD;&#xA;You could add more vitamins and minerals by replacing the celery with something more nutrient dense." />
  <row Id="37216" PostHistoryTypeId="2" PostId="17343" RevisionGUID="ae3cb44b-e2ed-42c5-9f89-2a937c51f74e" CreationDate="2011-08-30T22:42:44.077" UserId="7216" Text="&#xD;&#xA;The absolute best way to pick this up is to do it with the help of an in-person instructor. It is a motor skill that is best learned by trial, error, and the emulation of experts.&#xD;&#xA;&#xD;&#xA;Your local culinary institutes might offer courses or one-day workshops on various topics for the general public and cooking enthusiasts. &#xD;&#xA;&#xD;&#xA;For instance, here's a place in Maryland that offers classes: [L'Academie de Cuisine][1]. I once gave my wife a gift certificate for their &quot;knife skills&quot; workshop. She can now chop circles around anyone who isn't a chef!&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.lacademie.com" />
  <row Id="37217" PostHistoryTypeId="16" PostId="17343" RevisionGUID="1cec9dfa-0642-4a45-84ff-0d11e34dca26" CreationDate="2011-08-30T22:42:44.077" UserId="7216" />
  <row Id="37218" PostHistoryTypeId="2" PostId="17344" RevisionGUID="912ef068-8920-458e-9465-aed19c228fca" CreationDate="2011-08-30T23:00:36.077" UserId="6279" Text="The art of SEO (search engine optimization) is somewhere between elusive and completely ignored by a good number of people out there building websites. As a result even the best search engines often can not aggregate all of the &quot;cooking competitions&quot; in Columbus any more than they could find all the heavy metal being played in Cleveland on any given weekend.&#xD;&#xA;&#xD;&#xA;So, I am afraid the short answer to your question is &quot;No, There isn't&quot;. &#xD;&#xA;&#xD;&#xA;The 'trick' is to find a way to get all of the hosts of cooking competitions to be willing to go to one place and list their competition. You have no doubt heard of Craig's List and Angie's List, well you can start mfg's list and see if you can't get some traction. Maybe Kraft or Ben E Keith will sponsor you? It is a good idea, but somebody has to make it happen." />
  <row Id="37219" PostHistoryTypeId="2" PostId="17345" RevisionGUID="828379c9-3332-4250-af3c-b0b32fe36a5b" CreationDate="2011-08-30T23:25:22.373" UserId="6279" Text="Add the onion, coriander and chili's to a skillet of ground beef (or ground turkey) and serve it over tortilla chips and lettuce and you get a Nacho Salad. (or just plain nachos)" />
  <row Id="37220" PostHistoryTypeId="2" PostId="17346" RevisionGUID="d4d6b3e9-a369-4bac-8c4a-058675e65698" CreationDate="2011-08-31T00:23:01.310" UserId="7165" Text="*Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen* by Norman Weinstein is a great picture book demonstrating technique for specific fruits, vegetables, and meats.&#xD;&#xA;" />
  <row Id="37221" PostHistoryTypeId="16" PostId="17346" RevisionGUID="a2ee40c2-4772-4bb1-bfff-8ac42e74eb95" CreationDate="2011-08-31T00:23:01.310" UserId="7165" />
  <row Id="37222" PostHistoryTypeId="25" PostId="17324" RevisionGUID="1484892c-380f-4325-b261-812dad16ecd1" CreationDate="2011-08-31T00:27:45.373" Comment="http://twitter.com/#!/StackCooking/status/108697444900016128" />
  <row Id="37223" PostHistoryTypeId="2" PostId="17347" RevisionGUID="c13a8ce7-1e23-435d-ab17-db3f91ab908e" CreationDate="2011-08-31T00:49:50.133" UserId="1374" Text="The site that has the best information I've found in regards to competitive cooking is [Contest Cook][1].  They don't quite meet all your criteria in terms of searchability, but they do some levels of sorting and provide a wealth of information on the contests they list (which are quite numerous).&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.contestcook.com/" />
  <row Id="37224" PostHistoryTypeId="2" PostId="17348" RevisionGUID="52977e9f-4d50-4bc7-8b3b-3ae1cc1ae489" CreationDate="2011-08-31T01:53:20.433" UserId="6279" Text="If you are willing to end up with something that is 'not pesto' but rather '[pesto cheese spread][1]'  you can mix your pesto with cream cheese, butter, sour cream (etc..) to dilute the garlic over a larger volume. The dairy product will help take the edge of the pesto and will give a delicious dish, just not the one you were planning. &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.cooks.com/rec/view/0,171,152171-230196,00.html" />
  <row Id="37225" PostHistoryTypeId="2" PostId="17349" RevisionGUID="66597810-e7c5-467e-9994-39722d7c2892" CreationDate="2011-08-31T02:17:41.433" UserId="7253" Text="I tossed into the soup the last 2 bouillon cubes in the jar. Then as I threw it away I looked at the jar's expiration date: May 1979! Am I going to die??" />
  <row Id="37226" PostHistoryTypeId="1" PostId="17349" RevisionGUID="66597810-e7c5-467e-9994-39722d7c2892" CreationDate="2011-08-31T02:17:41.433" UserId="7253" Text="Do beef bouillon cubes expire or cause expiration?" />
  <row Id="37227" PostHistoryTypeId="3" PostId="17349" RevisionGUID="66597810-e7c5-467e-9994-39722d7c2892" CreationDate="2011-08-31T02:17:41.433" UserId="7253" Text="&lt;bouillon&gt;&lt;cubes&gt;" />
  <row Id="37228" PostHistoryTypeId="2" PostId="17350" RevisionGUID="87647f3f-7847-4079-9613-0f7cb2fe9d4b" CreationDate="2011-08-31T02:37:49.550" UserId="7254" Text="I'll try to make this as focused as possible so that a reasonable answer can emerge. I have a (loaf?) of scrapple, which Wikipedia [describes][1] as&#xD;&#xA;&#xD;&#xA;&gt; traditionally a mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then panfried before serving.&#xD;&#xA;&#xD;&#xA;I'm fairly new to cooking, so this is a question about soup stocks in general. Given the ingredients, is it possible to create an edible soup stock from it, as one would from other leftover meats? If so, what kind of ingredients would pair well? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://en.wikipedia.org/wiki/Scrapple" />
  <row Id="37229" PostHistoryTypeId="1" PostId="17350" RevisionGUID="87647f3f-7847-4079-9613-0f7cb2fe9d4b" CreationDate="2011-08-31T02:37:49.550" UserId="7254" Text="What are good ingredients to put into a Scrapple soup stock?" />
  <row Id="37230" PostHistoryTypeId="3" PostId="17350" RevisionGUID="87647f3f-7847-4079-9613-0f7cb2fe9d4b" CreationDate="2011-08-31T02:37:49.550" UserId="7254" Text="&lt;stock&gt;" />
  <row Id="37231" PostHistoryTypeId="25" PostId="17318" RevisionGUID="0182aab1-82a4-462a-8744-24d73698b708" CreationDate="2011-08-31T03:27:46.110" Comment="http://twitter.com/#!/StackCooking/status/108742748546404353" />
  <row Id="37232" PostHistoryTypeId="2" PostId="17351" RevisionGUID="e53c2fba-3149-4342-9404-1288d396bb35" CreationDate="2011-08-31T04:41:26.853" UserId="271" Text="A &lt;a href=&quot;http://cooking.stackexchange.com/questions/15940/how-long-can-i-keep-thawed-vacuum-packed-fish-in-the-fridge&quot;&gt;similar question about fish&lt;/a&gt; was all I found, but fish is not chicken and they have different considerations.&#xD;&#xA;&#xD;&#xA;I buy chicken from Whole Foods that comes already sealed, and is labeled as &quot;Air Chilled&quot;. It is not frozen when I buy it, although I am not sure if it has ever been frozen and thawed before. &#xD;&#xA;&#xD;&#xA;My question is how long will this last in the fridge? I buy them in large quantities and freeze them to be eaten over the course of a couple weeks, occasionally I will thaw one (still sealed) and not eat it for a couple days. Is this safe?" />
  <row Id="37233" PostHistoryTypeId="1" PostId="17351" RevisionGUID="e53c2fba-3149-4342-9404-1288d396bb35" CreationDate="2011-08-31T04:41:26.853" UserId="271" Text="How long will previously-frozen vacuum-packed chicken last in the fridge?" />
  <row Id="37234" PostHistoryTypeId="3" PostId="17351" RevisionGUID="e53c2fba-3149-4342-9404-1288d396bb35" CreationDate="2011-08-31T04:41:26.853" UserId="271" Text="&lt;food-safety&gt;&lt;chicken-breast&gt;" />
  <row Id="37235" PostHistoryTypeId="2" PostId="17352" RevisionGUID="f2fcc33d-585b-4a61-8ec9-5fdfdba5eeee" CreationDate="2011-08-31T04:56:03.190" UserId="3426" Text="If it's only been a few days, there's no sliminess or weird texture, and the smell is still fresh and basil-like with no hints of unpleasant decomposition, then what I've found is it's just a matter of presentation.  It won't be very good for garnish, but if all you need out of it is its flavor, then it's fine.  Blended into a puree or simmered in a sauce at the last minute, it still tastes fine to me.  Even just by themselves, the mottled leaves have tasted fine, just a little rougher texture.  So it's not necessarily a complete waste." />
  <row Id="37236" PostHistoryTypeId="2" PostId="17353" RevisionGUID="236c1b4f-7ae9-488f-9bd2-aaf600746489" CreationDate="2011-08-31T06:57:40.127" UserId="6345" Text="My answer to the other question still applies: vacuum packing will not prevent most foodborne pathogens from multiplying.  In the case of chicken, it will stop campylobacter (which needs small amounts of oxygen) but will not stop salmonella or listeria.&#xD;&#xA;&#xD;&#xA;**Here's how you can determine if thawed, previously frozen chicken is still safe to eat:** &#xD;&#xA;&#xD;&#xA; - When freezing, marking the freezing date on masking tape and stick it on the package&#xD;&#xA; - When thawing, mark the thawing date similarly&#xD;&#xA; - To determine if it's still good: subtract the freezing date from the original expiration date, and see if it's been that many days since you thawed it&#xD;&#xA;&#xD;&#xA;This method works because spoilage is halted by freezing... but not reversed.  Once you thaw, the process picks back up where it left off.  A few days in the fridge after thawing should be fine, assuming you don't wait until right before expiration to freeze the chicken." />
  <row Id="37237" PostHistoryTypeId="2" PostId="17354" RevisionGUID="ac615101-9bdf-4859-9f39-410a8539b070" CreationDate="2011-08-31T08:11:11.473" UserId="1994" Text="Never tried, not sure about food safety, but you might try to make a marinade using a combination of olive oil, lemon juice, salt, and herbs." />
  <row Id="37238" PostHistoryTypeId="5" PostId="17319" RevisionGUID="bbe9a66f-7f7b-496a-8987-b6f75b030645" CreationDate="2011-08-31T10:50:40.310" UserId="6973" Comment="added 53 characters in body" Text="Recently I've been making salads that are made of tomatoes, onion, chilli, coriander, salt and lemon. Then, I eat them with bread. I have no idea where this recipe is coming from. Any suggestions to make recipes with these ingredients?&#xD;&#xA;&#xD;&#xA;How can I improve this recipe or make variations?" />
  <row Id="37239" PostHistoryTypeId="2" PostId="17355" RevisionGUID="583762ac-fc03-4c79-be0c-cc072fd10712" CreationDate="2011-08-31T12:08:23.140" UserId="5646" Text="I don't think it would work too well to just throw scrapple in a pot and make a soup. You'd be better off trying to make something &quot;inspired&quot; by it, trying to duplicate similar flavors in a soup. I'd try a thick pork soup, almost a stew, with chunks of pork shoulder and cornmeal-buckwheat dumplings, some sage and corriander and plenty of pepper. I'd definitely use a pork stock made from pork bones, and ramp up the flavor with a ham hock. Maybe simmer some greens in there for the last few minutes to give it some color.&#xD;&#xA;&#xD;&#xA;As for what to do with your existing loaf of scrapple, well, slice it, fry it up, and eat with fried eggs and ketchup for breakfast." />
  <row Id="37240" PostHistoryTypeId="5" PostId="17355" RevisionGUID="96be5a2d-4ded-431e-99df-ccafee49c2d6" CreationDate="2011-08-31T12:17:24.317" UserId="5646" Comment="added 49 characters in body" Text="I don't think it would work too well to just throw scrapple in a pot and make a soup. You'd be better off trying to make something &quot;inspired&quot; by it, trying to duplicate similar flavors in a soup. I'd try a thick pork soup, almost a stew, with chunks of pork shoulder and cornmeal-buckwheat dumplings, some sage and corriander and plenty of pepper. I'd definitely use a pork stock made from pork bones (and a pig's foot, sawn in half, for extra body), and ramp up the flavor with a ham hock. Maybe simmer some greens in there for the last few minutes to give it some color.&#xD;&#xA;&#xD;&#xA;As for what to do with your existing loaf of scrapple, well, slice it, fry it up, and eat with fried eggs and ketchup for breakfast." />
  <row Id="37241" PostHistoryTypeId="10" PostId="17333" RevisionGUID="c15c809c-66fe-46ac-a11c-c3d21f47c645" CreationDate="2011-08-31T12:54:02.977" UserId="41" CloseReasonId="4" Text="[{&quot;Id&quot;:210,&quot;DisplayName&quot;:&quot;Sam Holder&quot;},{&quot;Id&quot;:41,&quot;DisplayName&quot;:&quot;Aaronut&quot;}]" />
  <row Id="37242" PostHistoryTypeId="2" PostId="17356" RevisionGUID="da31d82e-1135-4b1f-a18c-6f66c1a6acdd" CreationDate="2011-08-31T13:11:19.903" UserId="5646" Text="Use very fresh, young basil. The smaller the leaves are, the better. If it's got flowers or buds on top, it will be bitter. Take the leaves off the stems and submerge in cold water for a few minutes while you get everything else together.&#xD;&#xA;&#xD;&#xA;Peel a clove or two of garlic. Not too much. Remove the germ. I like to cut it up a bit into pea-sized chunks; makes it easier to grind. Throw it into your biggest mortar. Add a handful of very fresh pinenuts (check to make sure they aren't rancid!). Grind using a circular motion until it's a uniform, creamy consistency.&#xD;&#xA;&#xD;&#xA;Lift the basil out of the water and lay them out on a towel. Pick out a few of the best-looking leaves for garnishes later. Roll the rest up in the towel, and twist the ends gently. They should be reasonably dry, but you don't want to wring the oils out of them. Put a handful of basil and a good pinch of coarse salt into the mortar. Keep grinding away until it's reduced to a paste. Add a couple more handfuls of basil and grind. Taste it. If it's still too garlicky, add another handful of basil and grind away.&#xD;&#xA;&#xD;&#xA;Take out the pestle and scrape your pesto into a bowl. Add a few tablespoons each of grated parmigiano reggiano and pecorino sardo (if you can't find it you can use pecorino romano, which has a stronger flavor, but use less), and a healthy drizzle of the best olive oil you have. Stir it in with a spoon. Taste for salt.&#xD;&#xA;&#xD;&#xA;Serve tossed with big squares of homemade pasta. I run my pasta through on the thinnest setting, then cut them into squares as wide as the sheets my pasta maker rolls out. It would be better to use a wooden rolling pin and roll out the pasta by hand, but I'm lazy. Anyway, toss the pasta with some pesto and a little pasta water, put it on warm plates, and spoon more pesto over the pasta. Garnish with a drizzle of olive oil, a dusting of cheese, and a couple basil leaves." />
  <row Id="37243" PostHistoryTypeId="2" PostId="17357" RevisionGUID="55e221de-19ae-45b3-97b3-888d5173fdd9" CreationDate="2011-08-31T14:11:52.780" UserId="7082" Text="Shake the butter on in a clean lunch paper bag, like the method used by microwave popcorn bags.  Fill the bag halfway up and then add 1-2 (I add more, but I am a butter-head) tablespoons of butter plus any salt or other powdered flavorings you want to use, fold the top down and then shake vigorously for at least 30-40 seconds. The butter should be evenly distributed by this method. You can eat the popcorn out of the bag, or pour into a bowl. I haven't tried popping popcorn using butter, but I bet if you used both methods you would get some VERY thorough butter flavor." />
  <row Id="37244" PostHistoryTypeId="5" PostId="10896" RevisionGUID="dad08561-091c-42ae-b964-20022f28759c" CreationDate="2011-08-31T14:13:17.893" UserId="6531" Comment="Corrected name of bacterium. Botulism is the illness, not the pathogen." Text="Bad idea....  &#xD;&#xA;This is one of the major causes of food poisoning, in homes and in restaurants.  And people have no idea, in fact in know people who have a bottle of garlic in oil in the fridge thats been around for a year... They really should throw it out. &#xD;&#xA;&#xD;&#xA;My understanding is that the low fridge temperatures don't stop the growth, just slows it down. The Botulinum can still grow.  Besides, what happens when they take it out and leave it on the counter for a few hours and put it back in the fridge.  And then repeat a few dozen times.  If any Water were to get in there...say from a just rinsed spoon...&#xD;&#xA;&#xD;&#xA;You cant detect Botulinum by smell, or sight.  You just get sick.&#xD;&#xA;&#xD;&#xA;Yes it does need moisture, the flakes and oil might be safer than the alternative, but this is a big problem that most people dont realize...&#xD;&#xA;&#xD;&#xA;People really should be chopping fresh garlic regularly, or at least throwing out garlic oils every few weeks... ( from the fridge)&#xD;&#xA;" />
  <row Id="37245" PostHistoryTypeId="24" PostId="10896" RevisionGUID="dad08561-091c-42ae-b964-20022f28759c" CreationDate="2011-08-31T14:13:17.893" Comment="Proposed by 6531 approved by 60 edit id of 315" />
  <row Id="37246" PostHistoryTypeId="5" PostId="17336" RevisionGUID="b4589b10-a37c-4942-abe8-8f8df2495614" CreationDate="2011-08-31T14:13:23.043" UserId="6531" Comment="corrected spelling" Text="Botulinum forms a spore. Think of the spore like a walnut shell that protects the organism inside. It has been shown to protect the organism from heat and cold. Did you know scientists store live Botulinum in liquid nitrogen? It is one tough bug. Botulinum is anarobic. This means oxygen is an enemy. It goes into spore form when in the presence of oxygen to survive in a domant state.Dried Garlic. Adding oil will provide the anaerobic environment it needs to live. Adding oil to dried garlic will give the Botulinum what it needs to muliply. It will continue to muliply even in your refrigerator. Most people associate Botulinum with mayonnaise but food science has improved our store bought mayo by lowering the pH to below 4.6. Low pH helps control Botulinum. Water content also controls growth. The drier the better. Home made garlic in oil should be treated as a potentially hazardous food in regards to time as a control. 4 hours and it should be tossed. " />
  <row Id="37247" PostHistoryTypeId="24" PostId="17336" RevisionGUID="b4589b10-a37c-4942-abe8-8f8df2495614" CreationDate="2011-08-31T14:13:23.043" Comment="Proposed by 6531 approved by 60 edit id of 316" />
  <row Id="37248" PostHistoryTypeId="5" PostId="17333" RevisionGUID="debd31e7-0d49-42eb-b388-f9669734e2c6" CreationDate="2011-08-31T14:43:06.623" UserId="7250" Comment="added 8 characters in body; edited tags" Text="Last time I made chicken tartare the result was not very good (tasty). I think it was the spices. I want to try it again but cant find any good recipes out there. Any tips?" />
  <row Id="37249" PostHistoryTypeId="6" PostId="17333" RevisionGUID="debd31e7-0d49-42eb-b388-f9669734e2c6" CreationDate="2011-08-31T14:43:06.623" UserId="7250" Comment="added 8 characters in body; edited tags" Text="&lt;chicken&gt;&lt;raw&gt;" />
  <row Id="37250" PostHistoryTypeId="2" PostId="17358" RevisionGUID="36009566-6699-4718-8a26-2b83a267b158" CreationDate="2011-08-31T15:22:35.037" UserId="2001" Text="The purpose of stock is to dissolve collagen out of the meat and bones into gelatin. The liquid is then not so watery, collects a lot of flavor, and can be reduced for sauces if desired, etc.&#xD;&#xA;&#xD;&#xA;The problem with the scrapple is that, while it does have a some gelatin, it also has a ton of fat and starch. The fat would melt and have to be skimmed off again. The starch would gelatinize. This would result is not a stock but a gravy.&#xD;&#xA;&#xD;&#xA;The solution would seem to be to find recipes where the starch and fattiness would be desirable. The first thing that would come to mind would be a thick stew. I would cube and sear the scrapple before adding it. It might take some experimentation to figure out how long to let it stew to thicken the stew without turning the crapple to mush.&#xD;&#xA;&#xD;&#xA; " />
  <row Id="37251" PostHistoryTypeId="25" PostId="17319" RevisionGUID="db8f04eb-21a2-4ed4-864b-c8b0b067de50" CreationDate="2011-08-31T15:27:47.750" Comment="http://twitter.com/#!/StackCooking/status/108923950330953728" />
  <row Id="37252" PostHistoryTypeId="2" PostId="17359" RevisionGUID="05a769fc-30f5-47db-a60b-afcf5601686c" CreationDate="2011-08-31T15:34:45.213" UserId="1816" Text="I know that the alcohol contents of food that involves alcohol is a tricky study, as evidenced by the fact that food left out overnight stored overnight looses, by [one study][1], 30% of its alcohol content.  Several weeks ago I had some chocolate dipped strawberries that had been soaked in liquor before being dipped in chocolate.  I thought I could taste alcohol, but my dining companion didn't taste it.  So it wasn't a strong flavor.  Is there any information out there on how much alcohol may have been transferred to the strawberries? &#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.ochef.com/165.htm" />
  <row Id="37253" PostHistoryTypeId="1" PostId="17359" RevisionGUID="05a769fc-30f5-47db-a60b-afcf5601686c" CreationDate="2011-08-31T15:34:45.213" UserId="1816" Text="How much alcohol remains in strawberries soaked in alcohol?" />
  <row Id="37254" PostHistoryTypeId="3" PostId="17359" RevisionGUID="05a769fc-30f5-47db-a60b-afcf5601686c" CreationDate="2011-08-31T15:34:45.213" UserId="1816" Text="&lt;fruit&gt;&lt;food-science&gt;&lt;alcohol&gt;&lt;strawberries&gt;" />
  <row Id="37255" PostHistoryTypeId="2" PostId="17360" RevisionGUID="df401ff1-95eb-41e0-b123-8651d4a67985" CreationDate="2011-08-31T16:29:56.163" UserId="7211" Text="Bouillon cubes can last for quite a while. Thirty years may be pushing that limit though as they lose flavor over time. Typically they are good to use for a year maybe two. That depends on how they were stored though. If they were in a dry cool place they should be fine for while. They are loaded with fat and salt which are natural preservatives anyway. Although dying is unlikely it is definitely possible to get sick. " />
  <row Id="37256" PostHistoryTypeId="2" PostId="17361" RevisionGUID="fbcecf0e-3f68-4293-8b83-c1a87942539e" CreationDate="2011-08-31T16:41:27.480" UserId="7256" Text="Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons&#xD;&#xA;&#xD;&#xA; - it takes a long time to boil the required water&#xD;&#xA; - takes too much of the flavour out&#xD;&#xA; - the water is wasted&#xD;&#xA; - so much energy is wasted&#xD;&#xA;&#xD;&#xA;so I cut them in half and place them upright in a tiny amount of water - about 1mm depth - in a *covered* saucepan for 10 mins, making sure the water at the bottom is gently simmering. The result?&#xD;&#xA;&#xD;&#xA;- takes little time to cook in total - 10 mins for the corn, 2 mins for the water&#xD;&#xA;- can use the water to favour&#xD;&#xA;- barely uses energy once the water is boiled and the saucepan is covered.&#xD;&#xA;- the corn is juicy and delicious retaining its maximum flavour&#xD;&#xA;&#xD;&#xA;Now I seriously doubt I'm some sort of culinary genius that has invented a new way of cooking corn, but I've never come across this method, so maybe there are more modern methods?" />
  <row Id="37257" PostHistoryTypeId="1" PostId="17361" RevisionGUID="fbcecf0e-3f68-4293-8b83-c1a87942539e" CreationDate="2011-08-31T16:41:27.480" UserId="7256" Text="What is the modern way of cooking corn on the cob?" />
  <row Id="37258" PostHistoryTypeId="3" PostId="17361" RevisionGUID="fbcecf0e-3f68-4293-8b83-c1a87942539e" CreationDate="2011-08-31T16:41:27.480" UserId="7256" Text="&lt;vegetables&gt;&lt;corn&gt;" />
  <row Id="37259" PostHistoryTypeId="2" PostId="17362" RevisionGUID="54627c77-a2e2-4a78-b2b0-21dd3e601198" CreationDate="2011-08-31T16:50:51.980" UserId="7257" Text="I typically cook eggs in the morning, and would like to add some legumes to add a little more heft. I'm looking for the easiest way to do this, so I thought of canned beans. However, I don't think I want the full can. What can I do with the rest so that I can use them the next day or two?" />
  <row Id="37260" PostHistoryTypeId="1" PostId="17362" RevisionGUID="54627c77-a2e2-4a78-b2b0-21dd3e601198" CreationDate="2011-08-31T16:50:51.980" UserId="7257" Text="If I only want to use part of a can of beans, what are my options with the rest?" />
  <row Id="37261" PostHistoryTypeId="3" PostId="17362" RevisionGUID="54627c77-a2e2-4a78-b2b0-21dd3e601198" CreationDate="2011-08-31T16:50:51.980" UserId="7257" Text="&lt;beans&gt;" />
  <row Id="37262" PostHistoryTypeId="2" PostId="17363" RevisionGUID="fc26860c-1585-434c-940e-5e8657de89b1" CreationDate="2011-08-31T16:52:13.703" UserId="2001" Text="The very most best way is to wrap them in lightly oiled foil and grill or broil them.&#xD;&#xA;&#xD;&#xA;They are tender and it concentrates the sugars and flavors instead of diluting them as boiling does.&#xD;&#xA;&#xD;&#xA;They can be left in their husks before wrapping which makes them never stick (of course) as well as giving them little bit of an interesting grassy flavor." />
  <row Id="37263" PostHistoryTypeId="2" PostId="17364" RevisionGUID="86dd3da1-f060-4e13-b977-0cf6e571736b" CreationDate="2011-08-31T17:08:31.903" UserId="1374" Text="Lately, I've been direct grilling them fully stripped of the husk, with a brush of olive oil first.  Its relatively quick, but requires a bit of attention as you'll need to turn the ears.&#xD;&#xA;&#xD;&#xA;It produces a distinct favor but its *absolutely wonderful*, everybody raves.  The slight smokiness and carmelization of the sugar in the corn heightens its favor considerably.  It produces a *much* different result than grilled corn wrapped in foil (which is essentially steaming the corn) or boiled corn." />
  <row Id="37264" PostHistoryTypeId="2" PostId="17365" RevisionGUID="b8c86fc6-30b9-4235-ab08-cb5d004ade86" CreationDate="2011-08-31T17:12:35.057" UserId="6345" Text="I don't think this has any single answer.  The amount of alcohol would depend on the alcohol content of  the soaking liquor or liqueur, soaking time, temperature of chocolate, and how thick the strawberry was.  &#xD;&#xA;&#xD;&#xA;I suspect uncut strawberries would take at least several days to fully absorb alcohol and reach equilibrium, but the surface should take up alcohol fairly quickly.   If they are cut up, exposing the more porous interior, I imagine an overnight soak would be sufficient to reach maximum alcohol content.  The enormous, bloated mutant strawberries you sometimes see at stores could take considerably longer than others to absorb their maximum alcohol. &#xD;&#xA;&#xD;&#xA;Alcohol is much more volatile than water, so the immersion in warm, melted chocolate would remove some alcohol... but once the chocolate cools, it should trap any remaining content.&#xD;&#xA;&#xD;&#xA;**The flavor of alcohol is easily masked by other flavors at under 20% content; this could explain why your friend didn't taste it, but you did.**  It's quite possible the strawberries packed a sobriety-busting punch, but it was disguised by the chocolate and fruit tastes.    " />
  <row Id="37265" PostHistoryTypeId="2" PostId="17366" RevisionGUID="e6210cad-ea42-440a-91a6-bd18e8b4d840" CreationDate="2011-08-31T17:13:44.280" UserId="1374" Text="For a day or two?  Put them covered in the fridge." />
  <row Id="37266" PostHistoryTypeId="5" PostId="17313" RevisionGUID="a16a9993-d81e-45aa-bdc2-ba7793c7c0e8" CreationDate="2011-08-31T17:15:58.520" UserId="1393" Comment="added 66 characters in body" Text="Personally, I've switched almost entirely to [heat resistant silicone][1] for all types of stirring and scraping spoons. They don't stain, they are fine up to quite high temperatures, they clean up easily and can go in the dishwasher. They are also won't scratch the surface of non-stick cookware.&#xD;&#xA;&#xD;&#xA;It is true that they don't feel quite so nice as a good wooden spoon, but the convenience is outstanding. (On the other hand, I stick with metal for the type of spatula one uses to flip a fritter, because silicone can't have a thin enough leading edge, it is too flexible.)&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://www.amazon.com/dp/B0006IVYN8/?tag=poeticlicen07-20" />
  <row Id="37267" PostHistoryTypeId="5" PostId="17364" RevisionGUID="02c665ac-05cc-48fa-8b34-fb75fb9f3c64" CreationDate="2011-08-31T17:35:09.987" UserId="1374" Comment="added 210 characters in body" Text="Lately, I've been direct grilling them fully stripped of the husk, with a brush of olive oil first.  Its relatively quick, but requires a bit of attention as you'll need to turn the ears.  You don't want the heat too high and it can be difficult not to dry the corn out.&#xD;&#xA;&#xD;&#xA;It produces a distinct favor but its *absolutely wonderful*, everybody raves.  The slight smokiness and carmelization of the sugar in the corn heightens its favor considerably.  It produces a *much* different result than grilled corn wrapped in foil (which is essentially steaming the corn) or boiled corn.  Grilling in the husk is another common way, but its a much different result and not too different from grilling it with foil." />
  <row Id="37268" PostHistoryTypeId="5" PostId="17364" RevisionGUID="f9c17c64-657b-4d00-a43a-bf011a1fd21c" CreationDate="2011-08-31T17:43:16.370" UserId="1374" Comment="added 330 characters in body" Text="Lately, I've been direct grilling them fully stripped of the husk, with a brush of olive oil first.  Its relatively quick, but requires a bit of attention as you'll need to turn the ears.  You don't want the heat too high and it can be difficult not to dry the corn out.&#xD;&#xA;&#xD;&#xA;It produces a distinct favor but its *absolutely wonderful*, everybody raves.  The slight smokiness and carmelization of the sugar in the corn heightens its favor considerably.  It produces a *much* different result than grilled corn wrapped in foil (which is essentially steaming the corn) or boiled corn.  Grilling in the husk is another common way, but its a much different result and not too different from grilling it with foil.&#xD;&#xA;&#xD;&#xA;---&#xD;&#xA;It was brought up in the comments, but the most 'modern' correlation to boiling the corn like you said, would be to [sous vide][1] it.  It's definitely 'modern', but sous vide is not quick.  It does preserve and intensify flavour well though.&#xD;&#xA;&#xD;&#xA;&#xD;&#xA;  [1]: http://blog.sousvidesupreme.com/2011/06/sous-vide-corn-on-the-cob/" />
  <row Id="37269" PostHistoryTypeId="2" PostId="17367" RevisionGUID="697d0211-6f2f-4d3d-a085-ceb68b1ee58b" CreationDate="2011-08-31T17:48:15.347" UserId="6345" Text="As rfusca says, they'll be fine for a few days in the fridge; HOWEVER, if you want to transform them into something more delicious and less perishable to go with eggs,  you can cook them into black bean fritters. &#xD;&#xA;&#xD;&#xA;First, cook the beans with garlic, minced onion, and chile powder to soften them.  Mash or puree, and reduce until thick, then add salt. Done right, this can be pan-fried into something delicious to go with eggs.  Probably one of my favorite breakfast items from a summer in Guatemala." />
  <row Id="37270" PostHistoryTypeId="5" PostId="17367" RevisionGUID="9d592856-58b1-41a1-94f8-cf18fecddab8" CreationDate="2011-08-31T18:01:23.810" UserId="6345" Comment="fridge/freezer life" Text="As rfusca says, they'll be fine for a few days in the fridge; HOWEVER, if you want to transform them into something more delicious and less perishable to go with eggs,  you can cook them into black bean fritters. &#xD;&#xA;&#xD;&#xA;First, cook the beans with garlic, minced onion, and chile powder to soften them.  Mash or puree, and reduce until thick, then add salt. Done right, this can be pan-fried into something delicious to go with eggs.  Probably one of my favorite breakfast items from a summer in Guatemala.&#xD;&#xA;&#xD;&#xA;Depending on how much water you remove from the fritter base, it should be fine in the fridge for 3 days to a week. It can also be shaped into patties, stacked between layers of wax paper or baking parchment, and frozen indefinitely." />
  <row Id="37271" PostHistoryTypeId="25" PostId="17362" RevisionGUID="6d251b52-df43-4e0d-9e55-f723e72d2a0a" CreationDate="2011-08-31T18:27:49.340" Comment="http://twitter.com/#!/StackCooking/status/108969252438020096" />
  <row Id="37272" PostHistoryTypeId="2" PostId="17368" RevisionGUID="11efa19d-d286-4640-981f-1a5919d7f970" CreationDate="2011-08-31T18:55:23.753" UserId="7232" Text="If you didn't pre-roast your garlic and need to fix it after the fact... Throw your pesto in a saute pan with a little olive oil and cook it very lightly; that will help mellow the flavor. Also, are you using lemon juice in your garlic? I find that helps temper it while adding some much needed acid. Finally, make sure you are cutting out the &quot;sprout&quot; piece from the center of each garlic clove as that usually has the strongest, most unpleasant flavor." />
  <row Id="37273" PostHistoryTypeId="2" PostId="17369" RevisionGUID="9c4d7441-d12d-4143-82c8-de9eccbb6b6a" CreationDate="2011-08-31T18:58:13.953" UserId="7232" Text="I use bamboo for most things as they don't scratch, are hard to stain and are very resilient. Yes, you can char them, but this is the case with any wood and I find them much sturdier than other wooden spoons I've had. However, for very high temp things, I also recommend the silicon or stainless (with heat resistant handles). " />
  <row Id="37274" PostHistoryTypeId="2" PostId="17370" RevisionGUID="b80f1780-13a0-4c5a-b50f-145b34bc8160" CreationDate="2011-08-31T19:08:51.360" UserId="7232" Text="I like the method of wrapping it in a damp paper towel and zapping it in the microwave for 10-20 seconds. This should moisten it up just enough to allow you to split and scrape.  This article mentions that method as well as soaking very briefly in hot water: http://bakingbites.com/2011/06/how-long-do-vanilla-beans-last/" />
  <row Id="37275" PostHistoryTypeId="2" PostId="17371" RevisionGUID="9a933ac7-8c1f-4b6e-92d0-fd315612b1df" CreationDate="2011-08-31T19:17:21.130" UserId="4535" Text="When I want corn quickly, I husk it, get the silks off, and drop it into a microwave-safe casserole dish.   Add 1/8&quot; - 1/4&quot; (3-6mm) water, cover the dish tightly with plastic wrap.   Microwave for 1-2 minutes per cob.   " />
  <row Id="37276" PostHistoryTypeId="4" PostId="17361" RevisionGUID="9239e334-baeb-4498-a742-03e527f245c7" CreationDate="2011-08-31T21:25:50.277" UserId="7256" Comment="edited title" Text="What are the modern or recommended ways of cooking corn on the cob?" />
  <row Id="37277" PostHistoryTypeId="25" PostId="17361" RevisionGUID="ce3fdb8b-52ae-4cfd-a13c-8e41dd7e3f7c" CreationDate="2011-08-31T21:27:49.780" Comment="http://twitter.com/#!/StackCooking/status/109014554796752896" />
  <row Id="37278" PostHistoryTypeId="2" PostId="17372" RevisionGUID="337fbc2a-d6ab-4b6b-9620-4e7973b2f670" CreationDate="2011-08-31T23:20:01.037" UserId="7180" Text="Any hardwood (and bamboo is effectively a hardwood) is going to be pretty much equivalent except from an aesthetic perspective.  The only woods you should avoid are softwoods (pine etc.) and anything which is actually varnished or shellacked instead of being properly oil-sealed.  This is because varnishes will eventually come off in your food.&#xD;&#xA;&#xD;&#xA;In general, I'd recommend getting inexpensive wooden spoons rather than fancy olivewood ones.  That way, if one gets chipped or discolored severely you can just toss and replace it.&#xD;&#xA;&#xD;&#xA;I have no opinions about steel, silicone, or fiberglass, since I pretty much use wooden spoons all the time." />
</posthistory>